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1 | 00:00:01,040 | 00:00:03,279 | MAEVE O'MEARA: It's Greek Week on The Chefs' Line... | MAEVE O'MEARA: It's Greek Week on The Chefs' Line... |
2 | 00:00:03,480 | 00:00:04,280 | Come on. | Come on. |
3 | 00:00:04,480 | 00:00:08,519 | And tonight, we're making savoury Greek pastries. | And tonight, we're making savoury Greek pastries. |
4 | 00:00:08,720 | 00:00:10,880 | The family love it, so... and it's very tasty. | The family love it, so... and it's very tasty. |
5 | 00:00:11,080 | 00:00:12,599 | Usually eaten by hand, | Usually eaten by hand, |
6 | 00:00:12,800 | 00:00:16,519 | Greek pastries contain a cheese, vegetable or meat filling, | Greek pastries contain a cheese, vegetable or meat filling, |
7 | 00:00:16,719 | 00:00:18,920 | wrapped in crunchy pastry. | wrapped in crunchy pastry. |
8 | 00:00:19,120 | 00:00:21,120 | They look really nice. Thank you. | They look really nice. Thank you. |
9 | 00:00:21,320 | 00:00:23,600 | Some of Australia's best home cooks | Some of Australia's best home cooks |
10 | 00:00:23,800 | 00:00:26,039 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
11 | 00:00:26,239 | 00:00:28,800 | against hatted Greek restaurant Elyros. | against hatted Greek restaurant Elyros. |
12 | 00:00:29,000 | 00:00:31,239 | JARROD SMITH: Light, flavoursome, they're the keys. | JARROD SMITH: Light, flavoursome, they're the keys. |
13 | 00:00:31,440 | 00:00:33,159 | And tonight, our home cooks | And tonight, our home cooks |
14 | 00:00:33,359 | 00:00:37,359 | are facing the second stop in their Chefs' Line, station chef Sean. | are facing the second stop in their Chefs' Line, station chef Sean. |
15 | 00:00:37,560 | 00:00:39,079 | HAMISH: They look like kalitsounia, Sean. | HAMISH: They look like kalitsounia, Sean. |
16 | 00:00:39,280 | 00:00:40,920 | SEAN: That's really good to hear. | SEAN: That's really good to hear. |
17 | 00:00:41,119 | 00:00:43,479 | As the week progresses... Fingers crossed. | As the week progresses... Fingers crossed. |
18 | 00:00:43,679 | 00:00:46,240 | ..the competition will escalate in difficulty, | ..the competition will escalate in difficulty, |
19 | 00:00:46,439 | 00:00:48,200 | from the apprentice, all the way... | from the apprentice, all the way... |
20 | 00:00:48,439 | 00:00:50,640 | Come on, Jarrod! Go, Jarrod. Come on, Jarrod. | Come on, Jarrod! Go, Jarrod. Come on, Jarrod. |
21 | 00:00:50,840 | 00:00:52,840 | ..to the head chef. | ..to the head chef. |
22 | 00:00:54,039 | 00:00:56,799 | Whose pastries will win them the chance | Whose pastries will win them the chance |
23 | 00:00:57,000 | 00:01:00,880 | to reach the end of The Chefs' Line? | to reach the end of The Chefs' Line? |
24 | 00:01:08,920 | 00:01:11,200 | Welcome back to Greek Week | Welcome back to Greek Week |
25 | 00:01:11,400 | 00:01:13,280 | in The Chefs' Line kitchen! | in The Chefs' Line kitchen! |
26 | 00:01:13,480 | 00:01:16,079 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
27 | 00:01:16,280 | 00:01:18,519 | Head chef Jarrod, restaurant Elyros, | Head chef Jarrod, restaurant Elyros, |
28 | 00:01:18,719 | 00:01:21,239 | it's one-nil to the Chefs' Line. | it's one-nil to the Chefs' Line. |
29 | 00:01:21,439 | 00:01:23,400 | Do you think the pastry on your menu can win tonight? | Do you think the pastry on your menu can win tonight? |
30 | 00:01:23,599 | 00:01:26,280 | I hope so. It does hold up quite well. | I hope so. It does hold up quite well. |
31 | 00:01:26,480 | 00:01:28,879 | So, hopefully, it can hold up for this one. | So, hopefully, it can hold up for this one. |
32 | 00:01:29,079 | 00:01:31,439 | So, who's next in your Chefs' Line? | So, who's next in your Chefs' Line? |
33 | 00:01:31,640 | 00:01:32,920 | Next up will be Sean. | Next up will be Sean. |
34 | 00:01:33,120 | 00:01:34,439 | Hi, station chef Sean. | Hi, station chef Sean. |
35 | 00:01:34,640 | 00:01:37,719 | Are these something that you would normally make at the restaurant? | Are these something that you would normally make at the restaurant? |
36 | 00:01:37,920 | 00:01:40,920 | These are. These are on my section, so I see them every day. | These are. These are on my section, so I see them every day. |
37 | 00:01:41,120 | 00:01:44,479 | Ooh, OK, very confident. Yeah. | Ooh, OK, very confident. Yeah. |
38 | 00:01:44,680 | 00:01:47,359 | Station chef Sean, please take your bench. | Station chef Sean, please take your bench. |
39 | 00:01:49,000 | 00:01:51,159 | Tonight's blind judge will be Dan. | Tonight's blind judge will be Dan. |
40 | 00:01:51,359 | 00:01:53,840 | DAN HONG: Well, I'm sure you've got some great fillings planned. | DAN HONG: Well, I'm sure you've got some great fillings planned. |
41 | 00:01:54,039 | 00:01:56,039 | Good luck! Thank you. | Good luck! Thank you. |
42 | 00:01:59,479 | 00:02:01,400 | Station chef Sean, home cooks, | Station chef Sean, home cooks, |
43 | 00:02:01,599 | 00:02:06,480 | you only have 45 minutes to give us your best savoury Greek pastries. | you only have 45 minutes to give us your best savoury Greek pastries. |
44 | 00:02:06,680 | 00:02:09,080 | So, you better get cracking. Let's cook! | So, you better get cracking. Let's cook! |
45 | 00:02:09,280 | 00:02:11,439 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
46 | 00:02:26,439 | 00:02:29,199 | Melissa, Greek pastries, what's the one thing we're going to see today? | Melissa, Greek pastries, what's the one thing we're going to see today? |
47 | 00:02:29,400 | 00:02:31,680 | Fetta! | Fetta! |
48 | 00:02:31,879 | 00:02:33,280 | It's gonna be out there, isn't it? | It's gonna be out there, isn't it? |
49 | 00:02:33,479 | 00:02:35,879 | Fetta is the quintessential Greek cheese. | Fetta is the quintessential Greek cheese. |
50 | 00:02:36,079 | 00:02:37,360 | It's delicious, it's salty, | It's delicious, it's salty, |
51 | 00:02:37,560 | 00:02:39,319 | it really adds some great seasoning | it really adds some great seasoning |
52 | 00:02:39,520 | 00:02:40,920 | to anything that it gets combined with. | to anything that it gets combined with. |
53 | 00:02:41,120 | 00:02:44,199 | I mean, think about the classic spanakopita. | I mean, think about the classic spanakopita. |
54 | 00:02:44,400 | 00:02:46,719 | Pastry is one of those things that can't be rushed, | Pastry is one of those things that can't be rushed, |
55 | 00:02:46,920 | 00:02:50,000 | so I think it's actually pretty smart that two out of four of these | so I think it's actually pretty smart that two out of four of these |
56 | 00:02:50,199 | 00:02:52,120 | are going to be made with store-bought pastry. | are going to be made with store-bought pastry. |
57 | 00:02:56,920 | 00:03:00,000 | YANNI: I'm making a spinach pie, that's spanakopita in Greek. | YANNI: I'm making a spinach pie, that's spanakopita in Greek. |
58 | 00:03:00,199 | 00:03:01,479 | I love this particular recipe, | I love this particular recipe, |
59 | 00:03:01,680 | 00:03:03,319 | um, because, again, it's one of Grandma's. | um, because, again, it's one of Grandma's. |
60 | 00:03:03,520 | 00:03:04,960 | I love all Grandma's recipes. | I love all Grandma's recipes. |
61 | 00:03:05,199 | 00:03:08,800 | Every Greek will say that their grandma's is best. It's like a running thing. | Every Greek will say that their grandma's is best. It's like a running thing. |
62 | 00:03:09,000 | 00:03:11,319 | But, yeah, I really think hers are. | But, yeah, I really think hers are. |
63 | 00:03:11,520 | 00:03:13,599 | I learnt everything that I know about Greek cooking | I learnt everything that I know about Greek cooking |
64 | 00:03:13,800 | 00:03:16,680 | from my mother, uh, and my grandmother. | from my mother, uh, and my grandmother. |
65 | 00:03:16,879 | 00:03:20,199 | I spent a lot of time in both kitchens, growing up. | I spent a lot of time in both kitchens, growing up. |
66 | 00:03:20,400 | 00:03:24,439 | We'd be there two to three times a week at Grandma's after school. | We'd be there two to three times a week at Grandma's after school. |
67 | 00:03:24,639 | 00:03:27,719 | You just learn so much by absorbing and observing. | You just learn so much by absorbing and observing. |
68 | 00:03:27,920 | 00:03:30,520 | Grandma, she would make her own pastry | Grandma, she would make her own pastry |
69 | 00:03:30,719 | 00:03:33,719 | but, uh, I don't think I've got enough time or skill to do that, | but, uh, I don't think I've got enough time or skill to do that, |
70 | 00:03:33,920 | 00:03:36,560 | so I'm using the puff pastry, which works really well. | so I'm using the puff pastry, which works really well. |
71 | 00:03:36,759 | 00:03:40,599 | The first thing I did was got my pastry out, floured my benchtop, | The first thing I did was got my pastry out, floured my benchtop, |
72 | 00:03:40,800 | 00:03:44,800 | rolled it out to a size and then melted my butter. | rolled it out to a size and then melted my butter. |
73 | 00:03:47,120 | 00:03:50,039 | So, to make the filling, I roughly chop up a bunch of spinach, | So, to make the filling, I roughly chop up a bunch of spinach, |
74 | 00:03:50,240 | 00:03:52,960 | I finely slice two spring onions, | I finely slice two spring onions, |
75 | 00:03:53,159 | 00:03:56,039 | chop up very finely, uh, one shallot, | chop up very finely, uh, one shallot, |
76 | 00:03:56,240 | 00:03:59,120 | crumble up about 100 grams or so of fetta, | crumble up about 100 grams or so of fetta, |
77 | 00:03:59,319 | 00:04:01,199 | again the same with ricotta. | again the same with ricotta. |
78 | 00:04:02,840 | 00:04:04,599 | Uh, I add in an egg. | Uh, I add in an egg. |
79 | 00:04:07,840 | 00:04:09,599 | Mix that all in by hand. | Mix that all in by hand. |
80 | 00:04:09,800 | 00:04:12,560 | The hardest thing to achieve is to keep it really crispy on the bottom | The hardest thing to achieve is to keep it really crispy on the bottom |
81 | 00:04:12,759 | 00:04:15,919 | and the butter and the oil kind of gives it that flakiness. | and the butter and the oil kind of gives it that flakiness. |
82 | 00:04:19,600 | 00:04:23,800 | And then that just goes straight in the bottom piece of the pastry. | And then that just goes straight in the bottom piece of the pastry. |
83 | 00:04:27,000 | 00:04:29,439 | With those edges that I've stuck up to the side, | With those edges that I've stuck up to the side, |
84 | 00:04:29,639 | 00:04:33,959 | they'll roll down as it cooks and should be a nice crunchy crust. | they'll roll down as it cooks and should be a nice crunchy crust. |
85 | 00:04:43,800 | 00:04:48,199 | Tonight, I'm going to be making tiropitakia and spanakopita. | Tonight, I'm going to be making tiropitakia and spanakopita. |
86 | 00:04:48,399 | 00:04:52,720 | To make the tiropitakia, I first make a cheese filling | To make the tiropitakia, I first make a cheese filling |
87 | 00:04:52,920 | 00:04:54,759 | which I use four cheeses | which I use four cheeses |
88 | 00:04:54,959 | 00:04:57,519 | because I feel that just gives it that little bit of extra oomph. | because I feel that just gives it that little bit of extra oomph. |
89 | 00:04:57,720 | 00:05:00,399 | I combine parmesan... | I combine parmesan... |
90 | 00:05:00,600 | 00:05:04,399 | ..fetta, cottage cheese and tasty cheese | ..fetta, cottage cheese and tasty cheese |
91 | 00:05:04,600 | 00:05:07,800 | and now I'm going to put the eggs in and we'll mix that up. | and now I'm going to put the eggs in and we'll mix that up. |
92 | 00:05:08,000 | 00:05:10,800 | Probably make this on average about once a month, | Probably make this on average about once a month, |
93 | 00:05:11,000 | 00:05:13,040 | mainly for the grandchildren because they love it, | mainly for the grandchildren because they love it, |
94 | 00:05:13,240 | 00:05:14,839 | it's one of their favourites. | it's one of their favourites. |
95 | 00:05:15,040 | 00:05:16,519 | Whenever you use filo pastry, | Whenever you use filo pastry, |
96 | 00:05:16,720 | 00:05:19,319 | you must brush butter between every layer, | you must brush butter between every layer, |
97 | 00:05:19,519 | 00:05:22,439 | otherwise you're not going to get that crisp crunch. | otherwise you're not going to get that crisp crunch. |
98 | 00:05:26,160 | 00:05:28,560 | To make the spanakopitas, | To make the spanakopitas, |
99 | 00:05:28,759 | 00:05:33,959 | I cook off the spinach with spring onions and garlic | I cook off the spinach with spring onions and garlic |
100 | 00:05:34,159 | 00:05:36,560 | and take half of the cheese filling, | and take half of the cheese filling, |
101 | 00:05:36,759 | 00:05:39,360 | put it in a bowl and mix it with the spinach filling | put it in a bowl and mix it with the spinach filling |
102 | 00:05:39,560 | 00:05:41,360 | to make the spinach pies. | to make the spinach pies. |
103 | 00:05:53,439 | 00:05:56,680 | Tonight, I'm cooking pumpkin pastries and four cheese pastries. | Tonight, I'm cooking pumpkin pastries and four cheese pastries. |
104 | 00:05:56,879 | 00:05:59,040 | So time has started counting down | So time has started counting down |
105 | 00:05:59,240 | 00:06:03,040 | and I need to get onto my dough straightaway. | and I need to get onto my dough straightaway. |
106 | 00:06:09,720 | 00:06:12,759 | So I quickly rub the oil into the flour | So I quickly rub the oil into the flour |
107 | 00:06:12,959 | 00:06:15,639 | until it resembles fine breadcrumbs or rice. | until it resembles fine breadcrumbs or rice. |
108 | 00:06:15,839 | 00:06:19,000 | My grandfather's 20-year-old bottle of brandy, | My grandfather's 20-year-old bottle of brandy, |
109 | 00:06:19,199 | 00:06:21,240 | so I'm just going to use a little bit of that in the pastry | so I'm just going to use a little bit of that in the pastry |
110 | 00:06:21,439 | 00:06:23,160 | just to give it a bit of spice. | just to give it a bit of spice. |
111 | 00:06:23,360 | 00:06:26,560 | Then I add the water and then mix it. | Then I add the water and then mix it. |
112 | 00:06:26,759 | 00:06:29,600 | Come on, come together. Come together, dough. | Come on, come together. Come together, dough. |
113 | 00:06:31,360 | 00:06:34,600 | Then just leave it aside to rest for a little bit. | Then just leave it aside to rest for a little bit. |
114 | 00:06:34,800 | 00:06:38,959 | Let it have a bit of a nap before I start rolling it out, filling it. | Let it have a bit of a nap before I start rolling it out, filling it. |
115 | 00:06:39,159 | 00:06:41,959 | I don't like to brag, but I'm going to. | I don't like to brag, but I'm going to. |
116 | 00:06:42,159 | 00:06:46,240 | I know for a fact that my friends do like visiting me for my food. | I know for a fact that my friends do like visiting me for my food. |
117 | 00:06:46,439 | 00:06:47,800 | It's amazing. | It's amazing. |
118 | 00:06:48,000 | 00:06:50,120 | Which I'm perfectly fine with. | Which I'm perfectly fine with. |
119 | 00:06:50,319 | 00:06:52,319 | Um, because I love to see my friends | Um, because I love to see my friends |
120 | 00:06:52,519 | 00:06:54,959 | and I love to cook so my two favourite things put together. | and I love to cook so my two favourite things put together. |
121 | 00:06:56,199 | 00:07:00,120 | As the, um, butternut pumpkin pastry is needed to be baked | As the, um, butternut pumpkin pastry is needed to be baked |
122 | 00:07:00,319 | 00:07:02,120 | so they need a little bit more time | so they need a little bit more time |
123 | 00:07:02,319 | 00:07:04,000 | so I get that out of the way | so I get that out of the way |
124 | 00:07:04,199 | 00:07:08,000 | so I chop the butternut pumpkin and I add a little bit of cinnamon and dill | so I chop the butternut pumpkin and I add a little bit of cinnamon and dill |
125 | 00:07:08,199 | 00:07:10,560 | and also a little bit of mint. | and also a little bit of mint. |
126 | 00:07:12,079 | 00:07:14,319 | OK, so filling number one ready. | OK, so filling number one ready. |
127 | 00:07:14,519 | 00:07:16,519 | MARK OLIVE: So you're making your own pastry? | MARK OLIVE: So you're making your own pastry? |
128 | 00:07:16,720 | 00:07:19,040 | Yes, I am. Well, that's really impressive. | Yes, I am. Well, that's really impressive. |
129 | 00:07:20,319 | 00:07:22,199 | There's only, like, 25 minutes... Yes. | There's only, like, 25 minutes... Yes. |
130 | 00:07:22,399 | 00:07:24,040 | So you need to... Yes, yes, yes. | So you need to... Yes, yes, yes. |
131 | 00:07:24,240 | 00:07:25,839 | ..hop to it. Thank you! | ..hop to it. Thank you! |
132 | 00:07:26,040 | 00:07:29,040 | Hopefully, this oven is stronger than the one I have at home. | Hopefully, this oven is stronger than the one I have at home. |
133 | 00:07:30,319 | 00:07:32,560 | OK, in they go. 25 minutes. | OK, in they go. 25 minutes. |
134 | 00:07:40,639 | 00:07:43,439 | YANNI: So after I put the spanakopita in the oven, | YANNI: So after I put the spanakopita in the oven, |
135 | 00:07:43,639 | 00:07:46,000 | I realise that I hadn't seasoned the filling with any salt | I realise that I hadn't seasoned the filling with any salt |
136 | 00:07:46,199 | 00:07:48,639 | so I panicked for a moment | so I panicked for a moment |
137 | 00:07:48,840 | 00:07:53,079 | and then I... I realised that I can't take it out and open it up again | and then I... I realised that I can't take it out and open it up again |
138 | 00:07:53,279 | 00:07:54,680 | because then it's ruined | because then it's ruined |
139 | 00:07:54,920 | 00:07:58,759 | so I just decided, well, maybe I can sprinkle some over the top of the pastry. | so I just decided, well, maybe I can sprinkle some over the top of the pastry. |
140 | 00:08:00,040 | 00:08:02,879 | I'm a little worried. (CHUCKLES) I'm really worried now. | I'm a little worried. (CHUCKLES) I'm really worried now. |
141 | 00:08:03,079 | 00:08:04,600 | I thought I had everything that was the... | I thought I had everything that was the... |
142 | 00:08:04,800 | 00:08:08,240 | That was the only thing I-I messed up this time so... | That was the only thing I-I messed up this time so... |
143 | 00:08:09,959 | 00:08:14,319 | MAEVE O'MEARA: Representing restaurant Elyros tonight is station chef Sean. | MAEVE O'MEARA: Representing restaurant Elyros tonight is station chef Sean. |
144 | 00:08:14,519 | 00:08:18,240 | With the score one-nil to the restaurant, the pressure is on him | With the score one-nil to the restaurant, the pressure is on him |
145 | 00:08:18,439 | 00:08:20,839 | to deliver another winning dish. | to deliver another winning dish. |
146 | 00:08:21,040 | 00:08:22,360 | JARROD: Sean's a hardworking chef. | JARROD: Sean's a hardworking chef. |
147 | 00:08:22,560 | 00:08:24,439 | He takes pride in everything that he does. | He takes pride in everything that he does. |
148 | 00:08:24,639 | 00:08:26,720 | It's a very simple dish that we've chosen to make | It's a very simple dish that we've chosen to make |
149 | 00:08:26,920 | 00:08:28,959 | and we're up against some really good competition. | and we're up against some really good competition. |
150 | 00:08:30,360 | 00:08:33,799 | SEAN: So, I'm making Cretan cheese kalitsounias. | SEAN: So, I'm making Cretan cheese kalitsounias. |
151 | 00:08:34,000 | 00:08:35,320 | To make the kalitsounia dough, | To make the kalitsounia dough, |
152 | 00:08:35,519 | 00:08:38,960 | take the flour, water, salt and olive oil | take the flour, water, salt and olive oil |
153 | 00:08:39,159 | 00:08:41,000 | and set it in the mixer. | and set it in the mixer. |
154 | 00:08:46,480 | 00:08:48,639 | Turn it down, Sean. | Turn it down, Sean. |
155 | 00:08:48,840 | 00:08:50,240 | How's it looking there, Seano? | How's it looking there, Seano? |
156 | 00:08:50,440 | 00:08:51,759 | Yeah, it's pretty good. | Yeah, it's pretty good. |
157 | 00:08:51,960 | 00:08:55,600 | Smooth it out a little bit, then... it's pretty much done. | Smooth it out a little bit, then... it's pretty much done. |
158 | 00:08:55,799 | 00:08:57,120 | (SNORTS AND LAUGHS) | (SNORTS AND LAUGHS) |
159 | 00:08:57,320 | 00:08:59,440 | You've got to roll it yet. Yeah, you've got to get rolling. | You've got to roll it yet. Yeah, you've got to get rolling. |
160 | 00:08:59,639 | 00:09:00,919 | Rolling round. Get rolling. | Rolling round. Get rolling. |
161 | 00:09:01,120 | 00:09:03,600 | Is that alright? It looks a bit lumpy from here. | Is that alright? It looks a bit lumpy from here. |
162 | 00:09:03,799 | 00:09:06,240 | Feels pretty soft. | Feels pretty soft. |
163 | 00:09:06,440 | 00:09:08,200 | Carry on then. | Carry on then. |
164 | 00:09:08,399 | 00:09:10,840 | To make this filling for this particular kalitsounia, | To make this filling for this particular kalitsounia, |
165 | 00:09:11,039 | 00:09:14,320 | you take mizithra cheese and fetta cheese | you take mizithra cheese and fetta cheese |
166 | 00:09:14,519 | 00:09:17,440 | and two eggs and mix until smooth. | and two eggs and mix until smooth. |
167 | 00:09:21,440 | 00:09:22,720 | Now that my cheese filling is done, | Now that my cheese filling is done, |
168 | 00:09:22,919 | 00:09:24,799 | I'm ready to start rolling out my pastry. | I'm ready to start rolling out my pastry. |
169 | 00:09:25,000 | 00:09:27,240 | MELISSA LEONG: So, you're making Cretan cheese pies, | MELISSA LEONG: So, you're making Cretan cheese pies, |
170 | 00:09:27,440 | 00:09:30,120 | now tell me what, um, what can we expect from the end result? | now tell me what, um, what can we expect from the end result? |
171 | 00:09:30,320 | 00:09:32,120 | What's so fantastic about this pastry? | What's so fantastic about this pastry? |
172 | 00:09:32,320 | 00:09:34,879 | Um, the fact that they are quite so simple. | Um, the fact that they are quite so simple. |
173 | 00:09:35,080 | 00:09:37,240 | It's sort of everything that you want in a pastry. | It's sort of everything that you want in a pastry. |
174 | 00:09:37,440 | 00:09:40,320 | Um, it's, you know, soft yet crunchy. Mm-hm. | Um, it's, you know, soft yet crunchy. Mm-hm. |
175 | 00:09:40,519 | 00:09:42,840 | Um, filled with everything delicious. | Um, filled with everything delicious. |
176 | 00:09:43,039 | 00:09:46,480 | I just want to roll this dough out a few times so I can get it smooth | I just want to roll this dough out a few times so I can get it smooth |
177 | 00:09:46,679 | 00:09:48,120 | and even. | and even. |
178 | 00:09:50,799 | 00:09:53,960 | Ideally, it should turn out as a beautiful golden brown parcel | Ideally, it should turn out as a beautiful golden brown parcel |
179 | 00:09:54,159 | 00:09:56,200 | that doesn't leak, Sean. | that doesn't leak, Sean. |
180 | 00:09:56,399 | 00:09:58,000 | Sweet. | Sweet. |
181 | 00:10:02,759 | 00:10:04,320 | MARK OLIVE: Helena, down here... MELISSA LEONG: Yeah. | MARK OLIVE: Helena, down here... MELISSA LEONG: Yeah. |
182 | 00:10:04,559 | 00:10:06,519 | She's putting herself under a lot of pressure. Mm-hm. | She's putting herself under a lot of pressure. Mm-hm. |
183 | 00:10:06,720 | 00:10:09,039 | She's got two on the go. | She's got two on the go. |
184 | 00:10:09,240 | 00:10:10,679 | The same pastry for both? | The same pastry for both? |
185 | 00:10:10,879 | 00:10:12,759 | The same pastry, she's making the pastry. | The same pastry, she's making the pastry. |
186 | 00:10:12,960 | 00:10:16,320 | Well, Maria is actually making two different kinds of pastries, | Well, Maria is actually making two different kinds of pastries, |
187 | 00:10:16,519 | 00:10:17,879 | just like Helena. | just like Helena. |
188 | 00:10:18,080 | 00:10:19,360 | She's actually doing one | She's actually doing one |
189 | 00:10:19,559 | 00:10:22,480 | that has just cheese and an egg sort of based filling. | that has just cheese and an egg sort of based filling. |
190 | 00:10:22,679 | 00:10:24,559 | And she's making a spanakopita. Mm. | And she's making a spanakopita. Mm. |
191 | 00:10:24,759 | 00:10:28,159 | She promised that she'd make enough for us, so that's good. | She promised that she'd make enough for us, so that's good. |
192 | 00:10:28,360 | 00:10:29,879 | (BOTH CHUCKLE) | (BOTH CHUCKLE) |
193 | 00:10:38,519 | 00:10:41,360 | MAEVE O'MEARA: Restaurant Elyros's station chef Sean | MAEVE O'MEARA: Restaurant Elyros's station chef Sean |
194 | 00:10:41,559 | 00:10:45,240 | is going head to head against our three home cooks | is going head to head against our three home cooks |
195 | 00:10:45,440 | 00:10:50,159 | who are all preparing their own take on savoury Greek pastries. | who are all preparing their own take on savoury Greek pastries. |
196 | 00:10:50,360 | 00:10:53,759 | Executive chef Dan Hong will taste each dish | Executive chef Dan Hong will taste each dish |
197 | 00:10:53,960 | 00:10:56,960 | with no idea of who cooked what. | with no idea of who cooked what. |
198 | 00:10:57,159 | 00:11:01,559 | DAN HONG: I want that pastry to be nice and golden brown, nice and crispy. | DAN HONG: I want that pastry to be nice and golden brown, nice and crispy. |
199 | 00:11:01,759 | 00:11:04,879 | Usually, I would expect to see something like fetta cheese, | Usually, I would expect to see something like fetta cheese, |
200 | 00:11:05,080 | 00:11:06,720 | some spinach, | some spinach, |
201 | 00:11:06,919 | 00:11:10,159 | some nuts and maybe a few spices. | some nuts and maybe a few spices. |
202 | 00:11:10,360 | 00:11:13,159 | So there are quite a lot of elements to get right | So there are quite a lot of elements to get right |
203 | 00:11:13,360 | 00:11:16,480 | even though we're just talking about the pastry and the filling. | even though we're just talking about the pastry and the filling. |
204 | 00:11:20,360 | 00:11:22,480 | HELENA: So, now my pumpkin pastries are in the oven | HELENA: So, now my pumpkin pastries are in the oven |
205 | 00:11:22,679 | 00:11:25,360 | and I need to move on to my cheese filling. | and I need to move on to my cheese filling. |
206 | 00:11:25,559 | 00:11:30,679 | I'm using four different cheeses - haloumi cheese, some fetta cheese... | I'm using four different cheeses - haloumi cheese, some fetta cheese... |
207 | 00:11:30,879 | 00:11:32,159 | Won't need this any longer. | Won't need this any longer. |
208 | 00:11:32,360 | 00:11:35,200 | ..ricotta cheese and a little bit of cheddar cheese. | ..ricotta cheese and a little bit of cheddar cheese. |
209 | 00:11:37,039 | 00:11:38,879 | One, two... | One, two... |
210 | 00:11:41,039 | 00:11:43,720 | Some parsley and some mint. | Some parsley and some mint. |
211 | 00:11:43,919 | 00:11:47,360 | And along with the cheeses I'll be adding some cinnamon. | And along with the cheeses I'll be adding some cinnamon. |
212 | 00:11:48,480 | 00:11:49,879 | That's what I'm missing. | That's what I'm missing. |
213 | 00:11:50,080 | 00:11:52,639 | Chosen cinnamon because it's a flavour that reminds me | Chosen cinnamon because it's a flavour that reminds me |
214 | 00:11:52,840 | 00:11:57,559 | of traditional Cypriot cheesy pastry that we make for Easter. | of traditional Cypriot cheesy pastry that we make for Easter. |
215 | 00:11:57,759 | 00:11:59,799 | I'm hoping that the combination will work. | I'm hoping that the combination will work. |
216 | 00:12:02,720 | 00:12:04,519 | Squeeze one more in. Four. | Squeeze one more in. Four. |
217 | 00:12:06,759 | 00:12:10,600 | I will be frying the cheesy pastries so it's crunchy on the outside | I will be frying the cheesy pastries so it's crunchy on the outside |
218 | 00:12:10,799 | 00:12:15,879 | so I now get my pastries into the oil. | so I now get my pastries into the oil. |
219 | 00:12:16,080 | 00:12:17,679 | Please don't burn. | Please don't burn. |
220 | 00:12:21,039 | 00:12:23,440 | YANNI: Mine is sort of slowly getting there. | YANNI: Mine is sort of slowly getting there. |
221 | 00:12:23,639 | 00:12:25,440 | I've cranked it up quite a bit. | I've cranked it up quite a bit. |
222 | 00:12:25,679 | 00:12:28,240 | MARK OLIVE: So what's going on here? I've actually turned it up a little bit. | MARK OLIVE: So what's going on here? I've actually turned it up a little bit. |
223 | 00:12:28,440 | 00:12:30,679 | I'm not sure that it's going to make it in time, Mark. | I'm not sure that it's going to make it in time, Mark. |
224 | 00:12:30,879 | 00:12:32,440 | You've got it on pastry bake. | You've got it on pastry bake. |
225 | 00:12:32,639 | 00:12:36,559 | The heat's from the bottom so you probably need... Yeah, that one. | The heat's from the bottom so you probably need... Yeah, that one. |
226 | 00:12:36,759 | 00:12:39,200 | That's better. Thank you, very much. (CHUCKLES) | That's better. Thank you, very much. (CHUCKLES) |
227 | 00:12:39,399 | 00:12:41,720 | I've got an old school oven at home. | I've got an old school oven at home. |
228 | 00:12:41,919 | 00:12:44,679 | You know what, you've got all this time, you can clean up. | You know what, you've got all this time, you can clean up. |
229 | 00:12:44,879 | 00:12:46,639 | I've started to. I started. (CHUCKLES) | I've started to. I started. (CHUCKLES) |
230 | 00:12:51,360 | 00:12:54,200 | Spanakopitas and tiropitakias | Spanakopitas and tiropitakias |
231 | 00:12:54,399 | 00:12:56,080 | are something I've been making all my life | are something I've been making all my life |
232 | 00:12:56,279 | 00:12:58,000 | so I'm very confident with those. | so I'm very confident with those. |
233 | 00:12:58,200 | 00:13:01,120 | And once you've put them in the oven, it's just a matter of waiting. | And once you've put them in the oven, it's just a matter of waiting. |
234 | 00:13:02,279 | 00:13:04,360 | I decided to make several different shapes | I decided to make several different shapes |
235 | 00:13:04,559 | 00:13:07,360 | just to show that they can be made in a different way. | just to show that they can be made in a different way. |
236 | 00:13:07,559 | 00:13:10,200 | I did tiropitakia that were like triangles | I did tiropitakia that were like triangles |
237 | 00:13:10,399 | 00:13:13,320 | and spanakopita like a little cupcake. | and spanakopita like a little cupcake. |
238 | 00:13:13,519 | 00:13:15,159 | I really want them to be lovely and crispy | I really want them to be lovely and crispy |
239 | 00:13:15,360 | 00:13:17,759 | because that's the art of a good Greek pastry. | because that's the art of a good Greek pastry. |
240 | 00:13:17,960 | 00:13:20,360 | YANNI: Oh, wow, Marie, they look lovely. | YANNI: Oh, wow, Marie, they look lovely. |
241 | 00:13:20,559 | 00:13:22,440 | They're bursting with flavour. | They're bursting with flavour. |
242 | 00:13:22,639 | 00:13:24,600 | They're very rustic and they also look very crispy | They're very rustic and they also look very crispy |
243 | 00:13:24,799 | 00:13:26,080 | so I'm happy about that part of it. | so I'm happy about that part of it. |
244 | 00:13:26,279 | 00:13:28,480 | Yeah, you've got the filo very nice. Yeah. | Yeah, you've got the filo very nice. Yeah. |
245 | 00:13:32,000 | 00:13:35,320 | SEAN: So, I'm making, uh, Cretan cheese kalitsounias. | SEAN: So, I'm making, uh, Cretan cheese kalitsounias. |
246 | 00:13:35,519 | 00:13:38,840 | Once the dough is thin enough, uh, you can lay it out on the bench | Once the dough is thin enough, uh, you can lay it out on the bench |
247 | 00:13:39,039 | 00:13:40,320 | and cut it to shape. | and cut it to shape. |
248 | 00:13:40,519 | 00:13:41,960 | Uh, fill it with your stuffing | Uh, fill it with your stuffing |
249 | 00:13:42,159 | 00:13:46,080 | and use some egg wash to seal them up nice and tight. | and use some egg wash to seal them up nice and tight. |
250 | 00:13:48,360 | 00:13:52,519 | So, the pastry needs to be thin so that it can achieve a crust | So, the pastry needs to be thin so that it can achieve a crust |
251 | 00:13:52,720 | 00:13:56,440 | but also thick enough so that it is able to seal properly. | but also thick enough so that it is able to seal properly. |
252 | 00:13:57,559 | 00:14:00,519 | JARROD: They look like kalitsounias. They look like kalitsounia, Sean. | JARROD: They look like kalitsounias. They look like kalitsounia, Sean. |
253 | 00:14:00,720 | 00:14:02,919 | That's good. That's really good to hear. | That's good. That's really good to hear. |
254 | 00:14:03,120 | 00:14:06,240 | Once you've got your shapes made, you can dust them with flour | Once you've got your shapes made, you can dust them with flour |
255 | 00:14:06,440 | 00:14:09,759 | and head them straight to the deep fryer and cook until gold and crispy. | and head them straight to the deep fryer and cook until gold and crispy. |
256 | 00:14:10,960 | 00:14:12,879 | MELISSA LEONG: Five minute, everyone. | MELISSA LEONG: Five minute, everyone. |
257 | 00:14:13,080 | 00:14:16,399 | HELENA: For an accompaniment, just to give it a little bit of freshness, | HELENA: For an accompaniment, just to give it a little bit of freshness, |
258 | 00:14:16,600 | 00:14:20,679 | I've decided to combine some yoghurt with some carob syrup. | I've decided to combine some yoghurt with some carob syrup. |
259 | 00:14:24,000 | 00:14:28,000 | And some toasted cumin seeds and a little bit of lemon juice. | And some toasted cumin seeds and a little bit of lemon juice. |
260 | 00:14:28,200 | 00:14:34,120 | My dip is ready so I'm hopeful that I will get this dish out just on time. | My dip is ready so I'm hopeful that I will get this dish out just on time. |
261 | 00:14:37,080 | 00:14:39,679 | How'd your test one go? Oh, yeah, great. | How'd your test one go? Oh, yeah, great. |
262 | 00:14:39,879 | 00:14:41,759 | Can I steal it? I mean, sure. | Can I steal it? I mean, sure. |
263 | 00:14:42,000 | 00:14:44,759 | (LAUGHS) It's hot, just be careful. Yeah, very hot. | (LAUGHS) It's hot, just be careful. Yeah, very hot. |
264 | 00:14:44,960 | 00:14:47,120 | Whoa! Look at that steam. | Whoa! Look at that steam. |
265 | 00:14:47,320 | 00:14:48,759 | Mm! | Mm! |
266 | 00:14:50,879 | 00:14:53,120 | It's not up to me, though. (ALL LAUGH) | It's not up to me, though. (ALL LAUGH) |
267 | 00:14:54,320 | 00:14:57,679 | It's looking absolutely fantastic, guys. | It's looking absolutely fantastic, guys. |
268 | 00:14:59,440 | 00:15:01,039 | One more, put one more on there. | One more, put one more on there. |
269 | 00:15:03,559 | 00:15:05,559 | Good job, Seano. Good job, Sean. | Good job, Seano. Good job, Sean. |
270 | 00:15:05,759 | 00:15:07,039 | Get it up there. (APPLAUSE) | Get it up there. (APPLAUSE) |
271 | 00:15:07,240 | 00:15:08,919 | MELISSA LEONG: Hey! Well done, Sean. | MELISSA LEONG: Hey! Well done, Sean. |
272 | 00:15:12,600 | 00:15:15,759 | I enjoyed it and I'm very happy with what I did tonight. | I enjoyed it and I'm very happy with what I did tonight. |
273 | 00:15:17,200 | 00:15:19,879 | YANNI: Feeling much better, it's got a nice crunchy crust | YANNI: Feeling much better, it's got a nice crunchy crust |
274 | 00:15:20,080 | 00:15:23,440 | and it's got nice colour but we'll see what it's like underneath. | and it's got nice colour but we'll see what it's like underneath. |
275 | 00:15:23,639 | 00:15:26,200 | So I just cut it through with a knife into four pieces. | So I just cut it through with a knife into four pieces. |
276 | 00:15:26,399 | 00:15:27,840 | Plates on the pass, please! | Plates on the pass, please! |
277 | 00:15:28,039 | 00:15:31,279 | I looked underneath to see how it was cooked and it was... it was OK. | I looked underneath to see how it was cooked and it was... it was OK. |
278 | 00:15:32,440 | 00:15:35,399 | And, uh, just plated two pieces up on the plate. | And, uh, just plated two pieces up on the plate. |
279 | 00:15:35,600 | 00:15:37,879 | MELISSA LEONG: Well done, Yanni. Well done, Yanni. | MELISSA LEONG: Well done, Yanni. Well done, Yanni. |
280 | 00:15:38,080 | 00:15:40,080 | (APPLAUSE) | (APPLAUSE) |
281 | 00:15:40,279 | 00:15:42,679 | I hope Dan really likes the pastry. | I hope Dan really likes the pastry. |
282 | 00:15:42,879 | 00:15:45,559 | It's really nice and crunchy on the bottom. | It's really nice and crunchy on the bottom. |
283 | 00:15:48,559 | 00:15:50,679 | Smells so good in here. | Smells so good in here. |
284 | 00:15:50,879 | 00:15:53,240 | Looks good, Maria. MARIA: Mm-hm. | Looks good, Maria. MARIA: Mm-hm. |
285 | 00:15:58,360 | 00:16:00,240 | Maria! Maria! | Maria! Maria! |
286 | 00:16:00,440 | 00:16:02,039 | (APPLAUSE) | (APPLAUSE) |
287 | 00:16:04,840 | 00:16:07,720 | They came out nice and golden and I'm happy with them. | They came out nice and golden and I'm happy with them. |
288 | 00:16:07,919 | 00:16:09,440 | They taste lovely so... (LAUGHS) | They taste lovely so... (LAUGHS) |
289 | 00:16:09,639 | 00:16:11,440 | I tasted the filling and it was beautiful. | I tasted the filling and it was beautiful. |
290 | 00:16:11,639 | 00:16:15,360 | MARK OLIVE: How are we going, Helena? Um, good. I'm almost there. | MARK OLIVE: How are we going, Helena? Um, good. I'm almost there. |
291 | 00:16:15,559 | 00:16:18,799 | MELISSA LEONG: You have seconds to go, time is almost up. | MELISSA LEONG: You have seconds to go, time is almost up. |
292 | 00:16:19,000 | 00:16:19,919 | Yes. | Yes. |
293 | 00:16:20,120 | 00:16:21,519 | So, I've got less than a minute to go | So, I've got less than a minute to go |
294 | 00:16:21,720 | 00:16:24,480 | and everybody's got their plates on the pass. | and everybody's got their plates on the pass. |
295 | 00:16:24,679 | 00:16:26,360 | I'm... a-a bit flustered. | I'm... a-a bit flustered. |
296 | 00:16:26,559 | 00:16:28,120 | Come on Chefs' Line, let's give her a cheer! | Come on Chefs' Line, let's give her a cheer! |
297 | 00:16:28,320 | 00:16:30,159 | Come on! You can do it, Helena. Thanks, everyone! | Come on! You can do it, Helena. Thanks, everyone! |
298 | 00:16:30,360 | 00:16:32,279 | Come on, Helena! Let's go. | Come on, Helena! Let's go. |
299 | 00:16:34,399 | 00:16:35,960 | That's all I need. | That's all I need. |
300 | 00:16:37,759 | 00:16:39,000 | OK, off it goes. | OK, off it goes. |
301 | 00:16:39,200 | 00:16:40,799 | (APPLAUSE) | (APPLAUSE) |
302 | 00:16:45,960 | 00:16:49,679 | I'm very proud to have got two different pastries up in the end. | I'm very proud to have got two different pastries up in the end. |
303 | 00:16:49,879 | 00:16:53,240 | Have to see whether Dan is just as happy. | Have to see whether Dan is just as happy. |
304 | 00:16:56,720 | 00:16:58,279 | MAEVE O'MEARA: All of our cooks have served up | MAEVE O'MEARA: All of our cooks have served up |
305 | 00:16:58,480 | 00:17:00,879 | their best savoury Greek pastries. | their best savoury Greek pastries. |
306 | 00:17:01,080 | 00:17:04,279 | Now it's time for judge Dan to taste all the dishes | Now it's time for judge Dan to taste all the dishes |
307 | 00:17:04,480 | 00:17:06,400 | without knowing who cooked what. | without knowing who cooked what. |
308 | 00:17:06,599 | 00:17:09,759 | MARK OLIVE: Hey, Dan, you struck gold tonight, what do you think? | MARK OLIVE: Hey, Dan, you struck gold tonight, what do you think? |
309 | 00:17:09,960 | 00:17:12,440 | DAN HONG: We have pastries of all different shapes and sizes, | DAN HONG: We have pastries of all different shapes and sizes, |
310 | 00:17:12,640 | 00:17:13,920 | which is great. | which is great. |
311 | 00:17:14,119 | 00:17:15,799 | MELISSA LEONG: Well, Dan, where do you want to start? | MELISSA LEONG: Well, Dan, where do you want to start? |
312 | 00:17:16,000 | 00:17:18,079 | Let's start with that one. OK. | Let's start with that one. OK. |
313 | 00:17:20,400 | 00:17:23,279 | This is tiropitakia and spanakopita. | This is tiropitakia and spanakopita. |
314 | 00:17:24,720 | 00:17:27,240 | Shall I dig in? Go for it. | Shall I dig in? Go for it. |
315 | 00:17:30,519 | 00:17:32,680 | Very tasty. Mm-hm. | Very tasty. Mm-hm. |
316 | 00:17:33,920 | 00:17:36,440 | Very crispy, pastry, nice golden brown, | Very crispy, pastry, nice golden brown, |
317 | 00:17:36,640 | 00:17:41,000 | it's a beautiful filling, nice and moist, really cheesy. | it's a beautiful filling, nice and moist, really cheesy. |
318 | 00:17:41,200 | 00:17:46,559 | Should I go for the pie-shaped, uh, spanakopita or the, um, snail? | Should I go for the pie-shaped, uh, spanakopita or the, um, snail? |
319 | 00:17:46,759 | 00:17:48,200 | Get into it, Dan. | Get into it, Dan. |
320 | 00:17:51,359 | 00:17:54,599 | Very crispy, pastry, nice golden brown, | Very crispy, pastry, nice golden brown, |
321 | 00:17:54,799 | 00:17:56,799 | filling, super tasty. | filling, super tasty. |
322 | 00:17:57,000 | 00:17:59,680 | That cheese umami, | That cheese umami, |
323 | 00:17:59,880 | 00:18:02,680 | the spinach, really nicely cooked. | the spinach, really nicely cooked. |
324 | 00:18:02,880 | 00:18:05,000 | The only thing I say, I guess, would be | The only thing I say, I guess, would be |
325 | 00:18:05,200 | 00:18:09,559 | the pastry probably doesn't have enough, you know, butter... | the pastry probably doesn't have enough, you know, butter... |
326 | 00:18:09,759 | 00:18:11,640 | Between layers? Between the layers, yes. | Between layers? Between the layers, yes. |
327 | 00:18:11,839 | 00:18:15,839 | I'd like a bit more richness, a bit more crispy, oily, buttery bits. | I'd like a bit more richness, a bit more crispy, oily, buttery bits. |
328 | 00:18:17,480 | 00:18:20,640 | This is pumpkin pastries and four cheese pastries. | This is pumpkin pastries and four cheese pastries. |
329 | 00:18:20,839 | 00:18:22,119 | Interesting presentation. | Interesting presentation. |
330 | 00:18:22,319 | 00:18:25,960 | Very Greek style, not just the pastries on the plate, a bit of salad | Very Greek style, not just the pastries on the plate, a bit of salad |
331 | 00:18:26,160 | 00:18:28,200 | and interesting way of putting the dip | and interesting way of putting the dip |
332 | 00:18:28,400 | 00:18:31,039 | on each three corners of the plate. | on each three corners of the plate. |
333 | 00:18:31,240 | 00:18:35,960 | But it's all about the flavour, the texture and if I enjoy it. | But it's all about the flavour, the texture and if I enjoy it. |
334 | 00:18:41,160 | 00:18:46,960 | Mm, it's a beautiful filling, nice and moist, really cheesy, but... | Mm, it's a beautiful filling, nice and moist, really cheesy, but... |
335 | 00:18:48,160 | 00:18:50,400 | ..there's so much cinnamon in here, | ..there's so much cinnamon in here, |
336 | 00:18:50,599 | 00:18:52,920 | it's really overpowering all the cheeses. | it's really overpowering all the cheeses. |
337 | 00:18:53,119 | 00:18:55,279 | OK, I'm gonna try this one here. | OK, I'm gonna try this one here. |
338 | 00:18:55,480 | 00:18:57,480 | What was it again, sorry? Pumpkin. | What was it again, sorry? Pumpkin. |
339 | 00:18:57,680 | 00:19:00,799 | Let's break it open. Ooh. | Let's break it open. Ooh. |
340 | 00:19:05,640 | 00:19:07,000 | The pastry... | The pastry... |
341 | 00:19:07,200 | 00:19:11,039 | ..I do commend that person for making their own pastry. | ..I do commend that person for making their own pastry. |
342 | 00:19:11,240 | 00:19:14,680 | It is a little thick but nice sweet-and-sour filling, | It is a little thick but nice sweet-and-sour filling, |
343 | 00:19:14,880 | 00:19:19,240 | especially when you... you eat it with this, um, nice sauce here | especially when you... you eat it with this, um, nice sauce here |
344 | 00:19:19,440 | 00:19:21,000 | but overall, not a bad start. | but overall, not a bad start. |
345 | 00:19:21,200 | 00:19:25,079 | So Dan, these are Cretan cheese kalitsounia. | So Dan, these are Cretan cheese kalitsounia. |
346 | 00:19:25,279 | 00:19:28,440 | First of all, I can tell that they made their pastry themselves | First of all, I can tell that they made their pastry themselves |
347 | 00:19:28,640 | 00:19:29,920 | which is great. | which is great. |
348 | 00:19:30,119 | 00:19:33,519 | Really nice bite-sized snacky pastries. | Really nice bite-sized snacky pastries. |
349 | 00:19:33,720 | 00:19:36,960 | They are a little bit blonde but we'll just have to see. | They are a little bit blonde but we'll just have to see. |
350 | 00:19:43,200 | 00:19:45,200 | It's a delicious filling. | It's a delicious filling. |
351 | 00:19:45,400 | 00:19:47,640 | Probably one of the best fillings I've had so far | Probably one of the best fillings I've had so far |
352 | 00:19:47,839 | 00:19:49,279 | because it's so simple. | because it's so simple. |
353 | 00:19:49,480 | 00:19:52,200 | But, definitely lacking a bit of crunch. | But, definitely lacking a bit of crunch. |
354 | 00:19:52,400 | 00:19:54,759 | Yeah, they are a little bit blonde. | Yeah, they are a little bit blonde. |
355 | 00:19:54,960 | 00:19:58,240 | Um, I would say you could probably fry them for a little bit longer. | Um, I would say you could probably fry them for a little bit longer. |
356 | 00:19:58,440 | 00:20:01,039 | This is spinach pie. | This is spinach pie. |
357 | 00:20:02,920 | 00:20:05,240 | It looks like a textbook spanakopita, | It looks like a textbook spanakopita, |
358 | 00:20:05,440 | 00:20:07,480 | just cut out, out of a big one. | just cut out, out of a big one. |
359 | 00:20:11,519 | 00:20:14,119 | That filling, delicious. | That filling, delicious. |
360 | 00:20:14,319 | 00:20:16,440 | The pastry, super crispy. | The pastry, super crispy. |
361 | 00:20:16,640 | 00:20:18,839 | The spinach isn't too overcooked, | The spinach isn't too overcooked, |
362 | 00:20:19,039 | 00:20:20,440 | you can taste the fetta | you can taste the fetta |
363 | 00:20:20,640 | 00:20:23,759 | and it's actually quite subtle in terms of seasoning | and it's actually quite subtle in terms of seasoning |
364 | 00:20:23,960 | 00:20:26,759 | because what they did was actually sprinkle some sea salt | because what they did was actually sprinkle some sea salt |
365 | 00:20:26,960 | 00:20:28,240 | on the top here. | on the top here. |
366 | 00:20:28,440 | 00:20:30,440 | You're a happy man, Dan? Yeah. | You're a happy man, Dan? Yeah. |
367 | 00:20:30,640 | 00:20:32,920 | OK Dan, so that's all four tasted, | OK Dan, so that's all four tasted, |
368 | 00:20:33,119 | 00:20:35,160 | any thoughts on which is the restaurant's? | any thoughts on which is the restaurant's? |
369 | 00:20:35,359 | 00:20:39,640 | Mm, I do have an idea but... (INHALES) | Mm, I do have an idea but... (INHALES) |
370 | 00:20:39,839 | 00:20:41,480 | ..I'm not entirely certain. | ..I'm not entirely certain. |
371 | 00:20:41,680 | 00:20:44,079 | I'll give you one hint, though, the winning dish... | I'll give you one hint, though, the winning dish... |
372 | 00:20:44,279 | 00:20:46,519 | ..did have fetta in them. | ..did have fetta in them. |
373 | 00:20:46,720 | 00:20:48,400 | (BOTH CHUCKLE) | (BOTH CHUCKLE) |
374 | 00:20:59,279 | 00:21:00,640 | MAEVE O'MEARA: It's Greek Week | MAEVE O'MEARA: It's Greek Week |
375 | 00:21:00,839 | 00:21:05,119 | and station chef Sean has faced off against our three home cooks | and station chef Sean has faced off against our three home cooks |
376 | 00:21:05,319 | 00:21:07,759 | making savoury Greek pastries. | making savoury Greek pastries. |
377 | 00:21:07,960 | 00:21:09,640 | Now it's time to find out | Now it's time to find out |
378 | 00:21:09,839 | 00:21:14,200 | which dish most impressed blind-tasting judge Dan. | which dish most impressed blind-tasting judge Dan. |
379 | 00:21:14,400 | 00:21:17,079 | Home cooks, Chef, tonight's challenge was all | Home cooks, Chef, tonight's challenge was all |
380 | 00:21:17,279 | 00:21:20,079 | about delicious savoury parcels of goodness | about delicious savoury parcels of goodness |
381 | 00:21:20,279 | 00:21:22,920 | and you certainly delivered, so well done. | and you certainly delivered, so well done. |
382 | 00:21:23,119 | 00:21:24,640 | MARK OLIVE: Head chef Jarrod, | MARK OLIVE: Head chef Jarrod, |
383 | 00:21:24,839 | 00:21:28,240 | were you pleased with station chef Sean's performance tonight? | were you pleased with station chef Sean's performance tonight? |
384 | 00:21:28,440 | 00:21:31,039 | Yeah, he did really well, he went in quite confidently. | Yeah, he did really well, he went in quite confidently. |
385 | 00:21:31,240 | 00:21:32,759 | I feel like he's backed it up pretty well. | I feel like he's backed it up pretty well. |
386 | 00:21:32,960 | 00:21:36,480 | Your savoury pastries tonight were crispy, golden | Your savoury pastries tonight were crispy, golden |
387 | 00:21:36,680 | 00:21:40,160 | and bursting with Mediterranean flavours. | and bursting with Mediterranean flavours. |
388 | 00:21:40,359 | 00:21:44,240 | But there was one pastry that made me want to steal a second one | But there was one pastry that made me want to steal a second one |
389 | 00:21:44,440 | 00:21:45,839 | for the trip home. | for the trip home. |
390 | 00:21:46,039 | 00:21:48,960 | So tonight, the best plate on the pass is... | So tonight, the best plate on the pass is... |
391 | 00:21:51,160 | 00:21:53,119 | Tonight's winning savoury Greek pastry | Tonight's winning savoury Greek pastry |
392 | 00:21:53,319 | 00:21:56,240 | and the best plate on the pass is... | and the best plate on the pass is... |
393 | 00:21:59,480 | 00:22:01,200 | ..the spinach pie, who's that? | ..the spinach pie, who's that? |
394 | 00:22:01,400 | 00:22:02,680 | (APPLAUSE) | (APPLAUSE) |
395 | 00:22:02,880 | 00:22:04,359 | Oh, Yanni! | Oh, Yanni! |
396 | 00:22:06,039 | 00:22:08,359 | What a result! (LAUGHS) I can't believe it. | What a result! (LAUGHS) I can't believe it. |
397 | 00:22:08,559 | 00:22:10,279 | (ALL LAUGH) How do you feel? | (ALL LAUGH) How do you feel? |
398 | 00:22:10,480 | 00:22:13,599 | I feel fantastic. I'm shocked, absolutely shocked. | I feel fantastic. I'm shocked, absolutely shocked. |
399 | 00:22:13,799 | 00:22:15,279 | I couldn't fault it. | I couldn't fault it. |
400 | 00:22:15,480 | 00:22:18,119 | The pastry was super golden and super crispy, | The pastry was super golden and super crispy, |
401 | 00:22:18,319 | 00:22:20,200 | that filling was super delicious. | that filling was super delicious. |
402 | 00:22:20,400 | 00:22:22,440 | You could taste the fetta, you could taste the spinach | You could taste the fetta, you could taste the spinach |
403 | 00:22:22,640 | 00:22:26,279 | and I could actually taste those little bits of sea salt flakes on top | and I could actually taste those little bits of sea salt flakes on top |
404 | 00:22:26,480 | 00:22:28,240 | which really added an extra bite. | which really added an extra bite. |
405 | 00:22:28,440 | 00:22:30,920 | The flavour was totally there, so well done. | The flavour was totally there, so well done. |
406 | 00:22:31,119 | 00:22:32,839 | Thanks very much. (APPLAUSE) | Thanks very much. (APPLAUSE) |
407 | 00:22:35,400 | 00:22:39,400 | OK, Dan, time for the tough part, can you tell us which plate | OK, Dan, time for the tough part, can you tell us which plate |
408 | 00:22:39,599 | 00:22:42,720 | didn't quite make it to the same level as the others tonight? | didn't quite make it to the same level as the others tonight? |
409 | 00:22:42,920 | 00:22:44,480 | This was a tough decision | This was a tough decision |
410 | 00:22:44,680 | 00:22:48,559 | because the skills put on show tonight were fantastic. | because the skills put on show tonight were fantastic. |
411 | 00:22:48,759 | 00:22:52,279 | The plate that didn't quite live up to my expectations is... | The plate that didn't quite live up to my expectations is... |
412 | 00:22:53,599 | 00:22:56,440 | ..the pumpkin pastries and four cheese pastries. | ..the pumpkin pastries and four cheese pastries. |
413 | 00:22:56,640 | 00:22:59,079 | That's me. Oh, Helena! | That's me. Oh, Helena! |
414 | 00:23:00,319 | 00:23:03,039 | There was a lot of cinnamon in both pastries | There was a lot of cinnamon in both pastries |
415 | 00:23:03,240 | 00:23:05,759 | and while I do admire the fact | and while I do admire the fact |
416 | 00:23:05,960 | 00:23:09,119 | that you did put up two different types of pastries in 45 minutes, | that you did put up two different types of pastries in 45 minutes, |
417 | 00:23:09,319 | 00:23:12,680 | maybe just doing one type and really excelling at that | maybe just doing one type and really excelling at that |
418 | 00:23:12,880 | 00:23:14,240 | could have been a different story. | could have been a different story. |
419 | 00:23:14,440 | 00:23:16,039 | Completely agree with you. | Completely agree with you. |
420 | 00:23:17,559 | 00:23:20,640 | Helena, that does mean that you are leaving us tonight | Helena, that does mean that you are leaving us tonight |
421 | 00:23:20,839 | 00:23:23,720 | but thank you so much for sharing your love of Greek cuisine | but thank you so much for sharing your love of Greek cuisine |
422 | 00:23:23,920 | 00:23:25,240 | and Greek culture with us. | and Greek culture with us. |
423 | 00:23:25,440 | 00:23:27,400 | It has been an absolute joy having you here. | It has been an absolute joy having you here. |
424 | 00:23:27,599 | 00:23:30,240 | Thank you for having me, thank you very much. | Thank you for having me, thank you very much. |
425 | 00:23:31,519 | 00:23:34,000 | Congratulations, Yanni, you beat the restaurant | Congratulations, Yanni, you beat the restaurant |
426 | 00:23:34,200 | 00:23:36,160 | so come and get your trophy! | so come and get your trophy! |
427 | 00:23:36,359 | 00:23:38,039 | (CHEERING) | (CHEERING) |
428 | 00:23:40,759 | 00:23:43,799 | Now everybody come in and share these pastries! | Now everybody come in and share these pastries! |
429 | 00:23:45,720 | 00:23:47,680 | (ALL CHAT) | (ALL CHAT) |
430 | 00:23:49,799 | 00:23:51,680 | It's the inevitability... | It's the inevitability... |
431 | 00:23:51,880 | 00:23:54,119 | It's very, very tasty filling. Delicious. | It's very, very tasty filling. Delicious. |
432 | 00:23:54,319 | 00:23:56,400 | Very nice. Thank you. | Very nice. Thank you. |
433 | 00:23:56,599 | 00:23:59,039 | My grandchildren like 'em like that. Mm. | My grandchildren like 'em like that. Mm. |
434 | 00:24:00,440 | 00:24:02,400 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
435 | 00:24:02,599 | 00:24:03,440 | Yum! YANNI: Nice? | Yum! YANNI: Nice? |
436 | 00:24:03,640 | 00:24:04,559 | Yeah! Oh, good. | Yeah! Oh, good. |
437 | 00:24:04,759 | 00:24:06,480 | ..creamy, rich and decadent, | ..creamy, rich and decadent, |
438 | 00:24:06,680 | 00:24:08,960 | we're making Greek yoghurt desserts. | we're making Greek yoghurt desserts. |
439 | 00:24:09,160 | 00:24:10,759 | Yoghurt works really well with this dish. | Yoghurt works really well with this dish. |
440 | 00:24:10,960 | 00:24:15,000 | And our home cooks will be facing Elyros's sous-chef, Hamish. | And our home cooks will be facing Elyros's sous-chef, Hamish. |
441 | 00:24:15,200 | 00:24:17,440 | Don't mess it up, though. HAMISH: Yes, Chef! | Don't mess it up, though. HAMISH: Yes, Chef! |