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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!