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1 00:00:01,199 00:00:03,319 MAEVE O'MEARA: It's Greek week on The Chefs' Line... MAEVE O'MEARA: It's Greek week on The Chefs' Line...
2 00:00:03,520 00:00:08,560 And tonight, we're creating a dessert using Greek yoghurt. And tonight, we're creating a dessert using Greek yoghurt.
3 00:00:08,759 00:00:10,359 Yoghurt works really well with this dish. Yoghurt works really well with this dish.
4 00:00:10,560 00:00:12,240 Creamy, rich and decadent - Creamy, rich and decadent -
5 00:00:12,439 00:00:16,679 we showcase how versatile this ingredient is we showcase how versatile this ingredient is
6 00:00:16,879 00:00:19,920 with our most inventive dessert challenge yet. with our most inventive dessert challenge yet.
7 00:00:20,120 00:00:20,960 Yum! Nice? Yum! Nice?
8 00:00:21,160 00:00:22,440 Yeah. Oh, good! Yeah. Oh, good!
9 00:00:22,640 00:00:26,039 Some of our best home cooks will be putting their culinary skills Some of our best home cooks will be putting their culinary skills
10 00:00:26,239 00:00:29,399 to the test against hatted Greek restaurant, Elyros. to the test against hatted Greek restaurant, Elyros.
11 00:00:29,600 00:00:31,839 JARROD: Light, flavoursome, they're the keys. JARROD: Light, flavoursome, they're the keys.
12 00:00:32,039 00:00:35,479 And tonight, our home cooks are up against the third stop And tonight, our home cooks are up against the third stop
13 00:00:35,679 00:00:38,439 in their Chefs' Line, sous-chef Hamish. in their Chefs' Line, sous-chef Hamish.
14 00:00:38,640 00:00:40,039 Don't mess it up, though. Yes, chef! Don't mess it up, though. Yes, chef!
15 00:00:40,240 00:00:41,840 As the week progresses, As the week progresses,
16 00:00:42,039 00:00:44,799 the competition will escalate in difficulty the competition will escalate in difficulty
17 00:00:45,000 00:00:46,840 from the apprentice, all the way... from the apprentice, all the way...
18 00:00:47,039 00:00:49,399 Come on, Jarrod! Come on, Jarrod!
19 00:00:49,600 00:00:51,759 ..to the head chef. ..to the head chef.
20 00:00:51,960 00:00:56,479 But whose Greek yoghurt dessert will win them the chance But whose Greek yoghurt dessert will win them the chance
21 00:00:56,679 00:01:00,079 to reach the end of The Chefs' Line? to reach the end of The Chefs' Line?
22 00:01:05,879 00:01:09,640 Welcome back to Greek Week in The Chefs' Line kitchen! Welcome back to Greek Week in The Chefs' Line kitchen!
23 00:01:09,840 00:01:13,280 Tonight, you home cooks will be taking on the professional, Tonight, you home cooks will be taking on the professional,
24 00:01:13,480 00:01:15,079 making delicious desserts making delicious desserts
25 00:01:15,280 00:01:17,640 featuring Greek yoghurt! featuring Greek yoghurt!
26 00:01:20,680 00:01:24,359 Just make sure it's a dessert fit for the gods. Just make sure it's a dessert fit for the gods.
27 00:01:24,560 00:01:28,319 Head Chef Jarrod, restaurant Elyros, thanks for joining us again. Head Chef Jarrod, restaurant Elyros, thanks for joining us again.
28 00:01:28,519 00:01:29,799 Thanks for having us again. Thanks for having us again.
29 00:01:30,000 00:01:33,240 It's one win to the home cooks and one to the restaurant at the moment It's one win to the home cooks and one to the restaurant at the moment
30 00:01:33,439 00:01:36,479 so who's next to take on our home cooks? so who's next to take on our home cooks?
31 00:01:36,680 00:01:38,759 Next will be sous-chef Hamish. Next will be sous-chef Hamish.
32 00:01:38,960 00:01:41,079 Sous-chef Hamish, how are you feeling? Sous-chef Hamish, how are you feeling?
33 00:01:41,280 00:01:43,079 It's definitely something that I know how to do It's definitely something that I know how to do
34 00:01:43,280 00:01:45,079 and I have done it many times. and I have done it many times.
35 00:01:45,280 00:01:47,079 Sous-chef Hamish, step up. Sous-chef Hamish, step up.
36 00:01:47,280 00:01:49,599 Thank you. Good luck tonight. Thank you. Good luck tonight.
37 00:01:49,799 00:01:52,039 Chefs' Line, please take your seats. Chefs' Line, please take your seats.
38 00:01:53,359 00:01:57,400 Yanni and Maria, tonight will decide which one of you will go on tomorrow Yanni and Maria, tonight will decide which one of you will go on tomorrow
39 00:01:57,599 00:01:59,400 to take on head chef Jarrod. to take on head chef Jarrod.
40 00:01:59,599 00:02:02,359 Tonight's blind judge will be Melissa. Tonight's blind judge will be Melissa.
41 00:02:02,560 00:02:04,239 You won't know who cooked what. You won't know who cooked what.
42 00:02:04,439 00:02:06,840 Get out the back and get your tastebuds warmed up. Get out the back and get your tastebuds warmed up.
43 00:02:07,040 00:02:09,080 Well, I love yoghurt on my breakfast Well, I love yoghurt on my breakfast
44 00:02:09,280 00:02:12,560 but I'm very excited to have it on my dessert tonight, but I'm very excited to have it on my dessert tonight,
45 00:02:12,759 00:02:15,000 so best of luck! so best of luck!
46 00:02:15,199 00:02:19,879 Sous-chef Hamish, home cooks, you have 45 minutes Sous-chef Hamish, home cooks, you have 45 minutes
47 00:02:20,079 00:02:22,840 to serve up your best yoghurt dessert. to serve up your best yoghurt dessert.
48 00:02:23,039 00:02:24,520 Let's cook! Let's cook!
49 00:02:36,960 00:02:41,159 Yoghurt is probably one of the most common ingredients in Greece. Yoghurt is probably one of the most common ingredients in Greece.
50 00:02:41,360 00:02:44,680 I mean, besides fetta, you know, and lemon. I mean, besides fetta, you know, and lemon.
51 00:02:44,879 00:02:47,840 But, you know, yoghurt can be used in anything. But, you know, yoghurt can be used in anything.
52 00:02:48,039 00:02:49,360 You can use sweet or savoury, You can use sweet or savoury,
53 00:02:49,560 00:02:51,759 breakfast, lunch, dinner, and dessert. breakfast, lunch, dinner, and dessert.
54 00:02:51,960 00:02:54,639 They could really make anything, to be quite honest. They could really make anything, to be quite honest.
55 00:02:54,840 00:02:56,560 You want to taste whatever yoghurt is in there, You want to taste whatever yoghurt is in there,
56 00:02:56,759 00:02:58,840 not overpowered by everything that it's going to go with. not overpowered by everything that it's going to go with.
57 00:02:59,079 00:03:01,639 That's right. To be the star of this show. Exactly. That's right. To be the star of this show. Exactly.
58 00:03:04,919 00:03:07,800 Hello, I'm Maria, I come from Victoria. Hello, I'm Maria, I come from Victoria.
59 00:03:08,000 00:03:11,159 I enjoy cooking Greek food because it takes me back I enjoy cooking Greek food because it takes me back
60 00:03:11,360 00:03:13,719 to the times when I used to watch my grandmother cook. to the times when I used to watch my grandmother cook.
61 00:03:13,919 00:03:17,280 So tonight, I'm doing my twist on Yoghurt Baklava. So tonight, I'm doing my twist on Yoghurt Baklava.
62 00:03:18,439 00:03:20,680 I'm hoping that the result will be like a cheesecake, I'm hoping that the result will be like a cheesecake,
63 00:03:20,879 00:03:23,199 using the yoghurt instead of cheese. using the yoghurt instead of cheese.
64 00:03:23,400 00:03:25,000 I have made this quite a bit I have made this quite a bit
65 00:03:25,199 00:03:28,159 and I've found it works so let's hope it does today. and I've found it works so let's hope it does today.
66 00:03:28,360 00:03:29,879 The reason I like Greek cooking The reason I like Greek cooking
67 00:03:30,079 00:03:31,920 is it tends to bring all the family together, is it tends to bring all the family together,
68 00:03:32,120 00:03:33,960 it's always a traditional thing. it's always a traditional thing.
69 00:03:37,120 00:03:40,319 In my baklava yoghurt dessert, the main thing is the nut filling. In my baklava yoghurt dessert, the main thing is the nut filling.
70 00:03:40,520 00:03:43,360 I crush equal amounts of almonds and walnuts. I crush equal amounts of almonds and walnuts.
71 00:03:44,479 00:03:50,960 I add to that a combination of cinnamon, nutmeg, cloves and sugar. I add to that a combination of cinnamon, nutmeg, cloves and sugar.
72 00:03:53,120 00:03:55,960 Then the layers of filo pastry. Then the layers of filo pastry.
73 00:03:58,759 00:04:01,520 Put the layers of the pastry on the bottom, Put the layers of the pastry on the bottom,
74 00:04:01,719 00:04:05,319 buttered each sheet in between, sprinkled the nuts over the top. buttered each sheet in between, sprinkled the nuts over the top.
75 00:04:06,759 00:04:10,159 I'm aiming to have a combination of creaminess I'm aiming to have a combination of creaminess
76 00:04:10,360 00:04:15,000 with the crispiness of the nuts and the pastry sheets with the crispiness of the nuts and the pastry sheets
77 00:04:15,199 00:04:17,360 and that will create a little bit of contrast and that will create a little bit of contrast
78 00:04:17,560 00:04:18,839 and especially when you bite and especially when you bite
79 00:04:19,040 00:04:20,720 in the mouth, it has that lovely crunch. in the mouth, it has that lovely crunch.
80 00:04:28,000 00:04:31,120 My name's Yanni, I'm 35, I'm from Adelaide. My name's Yanni, I'm 35, I'm from Adelaide.
81 00:04:31,319 00:04:33,399 I'm making grandma's Kreme Kataifi I'm making grandma's Kreme Kataifi
82 00:04:33,600 00:04:35,560 and I am incorporating the yoghurt with cream. and I am incorporating the yoghurt with cream.
83 00:04:35,759 00:04:37,399 The yoghurt works really well with this dish. The yoghurt works really well with this dish.
84 00:04:37,600 00:04:40,560 I learned everything that I know about Greek cooking I learned everything that I know about Greek cooking
85 00:04:40,759 00:04:43,600 from my mother and my grandmother. from my mother and my grandmother.
86 00:04:43,800 00:04:45,680 So this is one of grandma's recipes So this is one of grandma's recipes
87 00:04:45,879 00:04:48,040 but I learnt how to cook this from Mum. but I learnt how to cook this from Mum.
88 00:04:49,120 00:04:50,480 Start on the semolina custard, Start on the semolina custard,
89 00:04:50,680 00:04:52,439 just coarse semolina for a bit of texture, just coarse semolina for a bit of texture,
90 00:04:52,639 00:04:56,720 milk, caster sugar, reduce that down until it's thick. milk, caster sugar, reduce that down until it's thick.
91 00:04:56,920 00:05:01,399 So the Kreme Kataifi starts off with a shredded filo pastry base So the Kreme Kataifi starts off with a shredded filo pastry base
92 00:05:01,600 00:05:05,120 baked with pistachios, then a layer of semolina custard. baked with pistachios, then a layer of semolina custard.
93 00:05:05,319 00:05:09,279 The trickiest element to this one is getting that set in time. The trickiest element to this one is getting that set in time.
94 00:05:09,480 00:05:11,399 So I've got the semolina custard going. So I've got the semolina custard going.
95 00:05:11,600 00:05:14,040 That will need to thicken and reduce down. That will need to thicken and reduce down.
96 00:05:14,240 00:05:16,079 I cook this a lot, this is a go-to dish I cook this a lot, this is a go-to dish
97 00:05:16,279 00:05:18,800 that if I want friends to enjoy a nice dessert, that if I want friends to enjoy a nice dessert,
98 00:05:19,000 00:05:20,439 this is definitely the one. this is definitely the one.
99 00:05:26,639 00:05:28,519 MAEVE O'MEARA: It's one win each for our home cooks MAEVE O'MEARA: It's one win each for our home cooks
100 00:05:28,720 00:05:31,000 and hatted restaurant Elyros, and hatted restaurant Elyros,
101 00:05:31,199 00:05:36,720 so now it's up to sous-chef Hamish to create a dish to break the tie. so now it's up to sous-chef Hamish to create a dish to break the tie.
102 00:05:36,920 00:05:41,199 So tonight, I'm making Risogalo with Baklava Crumble and Sheep's Yoghurt. So tonight, I'm making Risogalo with Baklava Crumble and Sheep's Yoghurt.
103 00:05:41,399 00:05:44,519 So hopefully what we're going for is creamy risogalo, So hopefully what we're going for is creamy risogalo,
104 00:05:44,720 00:05:46,120 which is like a rice pudding, which is like a rice pudding,
105 00:05:46,319 00:05:50,319 with apple jam and then we're going for the crunchiness of the nuts, with apple jam and then we're going for the crunchiness of the nuts,
106 00:05:50,519 00:05:52,840 basically, just to give it that little bit of crunch. basically, just to give it that little bit of crunch.
107 00:05:54,759 00:05:56,319 That crumble will take no time. That crumble will take no time.
108 00:05:56,519 00:05:58,680 I think Hamish should do quite well with this one. I think Hamish should do quite well with this one.
109 00:05:58,879 00:06:01,040 It's definitely one that we do in the restaurant. It's definitely one that we do in the restaurant.
110 00:06:01,240 00:06:03,519 It's well within his reach. It's well within his reach.
111 00:06:04,600 00:06:07,319 Risogalo is pretty much just a cooked rice pudding Risogalo is pretty much just a cooked rice pudding
112 00:06:07,519 00:06:12,399 and we're kind of giving the risogalo a bit of a turbo charge and we're kind of giving the risogalo a bit of a turbo charge
113 00:06:12,600 00:06:14,360 so I'm going to parboil it so I'm going to parboil it
114 00:06:14,560 00:06:18,279 and really get that rice almost tender but not fully cooked and really get that rice almost tender but not fully cooked
115 00:06:18,480 00:06:22,480 and then I'm going to strain it and then add the milk. and then I'm going to strain it and then add the milk.
116 00:06:22,680 00:06:26,079 My only concern is not really getting my rice cooked in time, My only concern is not really getting my rice cooked in time,
117 00:06:26,279 00:06:28,319 which would be a little bit of a disaster. which would be a little bit of a disaster.
118 00:06:30,319 00:06:31,959 So while my rice is cooking, So while my rice is cooking,
119 00:06:32,159 00:06:35,079 I'm going to move on to making my apple jam. I'm going to move on to making my apple jam.
120 00:06:35,279 00:06:38,879 First thing I'm going to do is get my brown sugar and my apple juice First thing I'm going to do is get my brown sugar and my apple juice
121 00:06:39,079 00:06:42,920 to come to the boil so that it gets a little bit thick and caramel-y, to come to the boil so that it gets a little bit thick and caramel-y,
122 00:06:43,120 00:06:45,319 and then I'm going to add my apples. and then I'm going to add my apples.
123 00:06:45,519 00:06:47,519 My apple jam's going to reduce down My apple jam's going to reduce down
124 00:06:47,720 00:06:51,159 and just be really soft and caramel-y and apple-y, and just be really soft and caramel-y and apple-y,
125 00:06:51,360 00:06:53,680 kind of like a candied or toffee apple. kind of like a candied or toffee apple.
126 00:07:00,040 00:07:02,839 MARIA: I had my baklava in the oven quite quickly MARIA: I had my baklava in the oven quite quickly
127 00:07:03,040 00:07:06,240 and I'm extremely confident in the dessert tonight. and I'm extremely confident in the dessert tonight.
128 00:07:06,439 00:07:08,199 I think it's quite unique and unusual. I think it's quite unique and unusual.
129 00:07:08,399 00:07:11,759 So how's your yoghurt version of baklava? So how's your yoghurt version of baklava?
130 00:07:11,959 00:07:14,040 Well, my baklava's in the oven already and... Well, my baklava's in the oven already and...
131 00:07:14,240 00:07:17,879 Oh, wow! You are ahead. Oh, OK. I am flying. I am flying today. Oh, wow! You are ahead. Oh, OK. I am flying. I am flying today.
132 00:07:18,079 00:07:22,240 I was in the zone today. Yeah, I was on fire. (LAUGHS) I was in the zone today. Yeah, I was on fire. (LAUGHS)
133 00:07:22,439 00:07:23,720 I have to... Yeah. I have to... Yeah.
134 00:07:23,959 00:07:26,639 ..'cause I've got to chill it down. OK. So you've got your baklava... Yep. ..'cause I've got to chill it down. OK. So you've got your baklava... Yep.
135 00:07:26,839 00:07:28,800 You're probably making your syrup now to soak it? You're probably making your syrup now to soak it?
136 00:07:29,000 00:07:30,279 I am going to make my syrup now. OK. I am going to make my syrup now. OK.
137 00:07:30,519 00:07:34,399 So to make it nice and melt-in-the-mouth, it has to have the syrup. So to make it nice and melt-in-the-mouth, it has to have the syrup.
138 00:07:34,600 00:07:37,680 Now, the syrup is sugar, water, with a stick of cinnamon, Now, the syrup is sugar, water, with a stick of cinnamon,
139 00:07:37,879 00:07:40,720 cloves and lemon peel. cloves and lemon peel.
140 00:07:45,639 00:07:47,560 The baklava, it's golden, The baklava, it's golden,
141 00:07:47,759 00:07:50,759 take it out and spread the syrup over the top. take it out and spread the syrup over the top.
142 00:07:52,360 00:07:55,040 Once you pour the syrup over it has to cool down. Once you pour the syrup over it has to cool down.
143 00:08:02,319 00:08:04,120 Tonight, I'm making a Kreme Kataifi, Tonight, I'm making a Kreme Kataifi,
144 00:08:04,319 00:08:06,519 it's another one of grandma's recipes. it's another one of grandma's recipes.
145 00:08:06,720 00:08:08,160 My semolina's thickening, My semolina's thickening,
146 00:08:08,360 00:08:11,600 I've just got the melted butter on to pour over the kataifi noodles. I've just got the melted butter on to pour over the kataifi noodles.
147 00:08:11,839 00:08:15,079 Kataifi maybe isn't something that a lot of people have come across in a dessert. Kataifi maybe isn't something that a lot of people have come across in a dessert.
148 00:08:15,279 00:08:16,560 It's just shredded filo. It's just shredded filo.
149 00:08:16,759 00:08:19,279 Oh, kataifi pastry. One of my faves. Yep, yep. Oh, kataifi pastry. One of my faves. Yep, yep.
150 00:08:19,480 00:08:20,319 Oh, great. Oh, great.
151 00:08:20,519 00:08:22,680 How are you incorporating this into the dessert? How are you incorporating this into the dessert?
152 00:08:22,879 00:08:25,000 So this forms the base of the dessert, So this forms the base of the dessert,
153 00:08:25,199 00:08:26,560 it's crisped up in the oven... it's crisped up in the oven...
154 00:08:26,759 00:08:27,800 Yum. Yum.
155 00:08:28,000 00:08:30,639 And then that semolina filling, which is thickening on the stove, And then that semolina filling, which is thickening on the stove,
156 00:08:30,839 00:08:32,799 that goes on and then whipped yoghurt on top, that goes on and then whipped yoghurt on top,
157 00:08:33,000 00:08:34,799 which normally is just cream. Ooh! which normally is just cream. Ooh!
158 00:08:35,000 00:08:36,279 I mean, there's only 45 minutes, I mean, there's only 45 minutes,
159 00:08:36,480 00:08:37,759 how are you going to get it set in time? how are you going to get it set in time?
160 00:08:37,960 00:08:39,679 'Cause don't you have to cut it and everything? 'Cause don't you have to cut it and everything?
161 00:08:39,879 00:08:41,480 I'm going to blast chill it. I'm going to blast chill it.
162 00:08:41,720 00:08:44,440 Well, you know what, I really admire your ambitions. Thanks. Well, you know what, I really admire your ambitions. Thanks.
163 00:08:44,679 00:08:48,240 Good luck and I think, you know, 45 minutes is tight. It is. Good luck and I think, you know, 45 minutes is tight. It is.
164 00:08:48,480 00:08:51,120 But you will get it done, I think so. I hope so. But you will get it done, I think so. I hope so.
165 00:08:53,759 00:08:57,960 Crush these pistachios, which will go on the noodles, Crush these pistachios, which will go on the noodles,
166 00:08:58,159 00:09:00,360 and this is kind of the Greek element, and this is kind of the Greek element,
167 00:09:00,559 00:09:02,600 where we put nuts in the kreme kataifi. where we put nuts in the kreme kataifi.
168 00:09:02,799 00:09:06,120 Melted butter goes over the top and into the oven to bake Melted butter goes over the top and into the oven to bake
169 00:09:06,320 00:09:08,639 until it's all crispy and golden brown. until it's all crispy and golden brown.
170 00:09:10,919 00:09:13,080 Look, Yanni's doing a recipe of his grandma's. Look, Yanni's doing a recipe of his grandma's.
171 00:09:13,279 00:09:14,759 There's quite a lot to do. There's quite a lot to do.
172 00:09:14,960 00:09:19,480 I guess the hard bit there is making sure that the custard is set in time I guess the hard bit there is making sure that the custard is set in time
173 00:09:19,679 00:09:22,840 for it to slice, but very ambitious, I think he can get it done. for it to slice, but very ambitious, I think he can get it done.
174 00:09:26,480 00:09:29,360 MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen
175 00:09:29,559 00:09:31,600 and it's a cook-off between our home cooks and it's a cook-off between our home cooks
176 00:09:31,799 00:09:34,759 and sous-chef Hamish from restaurant Elyros. and sous-chef Hamish from restaurant Elyros.
177 00:09:34,960 00:09:37,919 Just over 20 minutes to go, OK? Right, thanks. Just over 20 minutes to go, OK? Right, thanks.
178 00:09:38,120 00:09:39,799 They're all attempting to create They're all attempting to create
179 00:09:40,000 00:09:42,559 a delicious Greek dessert featuring yoghurt, a delicious Greek dessert featuring yoghurt,
180 00:09:42,759 00:09:46,120 and they'll need to impress blind tasting judge Melissa, and they'll need to impress blind tasting judge Melissa,
181 00:09:46,320 00:09:49,720 who will decide which dish wins best plate on the pass. who will decide which dish wins best plate on the pass.
182 00:09:49,960 00:09:54,399 With this challenge, it's very, very open to interpretation and creativity. With this challenge, it's very, very open to interpretation and creativity.
183 00:09:54,600 00:09:56,799 Greek yoghurt itself has fantastic properties. Greek yoghurt itself has fantastic properties.
184 00:09:57,000 00:09:58,360 It's really thick and creamy. It's really thick and creamy.
185 00:09:58,559 00:10:02,039 I'd really like to see it celebrated in the dessert I'd really like to see it celebrated in the dessert
186 00:10:02,240 00:10:03,919 and it doesn't matter what the dessert is and it doesn't matter what the dessert is
187 00:10:04,120 00:10:07,679 as long as it's really pronounced that Greek yoghurt is the star. as long as it's really pronounced that Greek yoghurt is the star.
188 00:10:10,320 00:10:16,559 So tonight, I'm making Risogalo with Baklava Crumb and Sheep Yoghurt. So tonight, I'm making Risogalo with Baklava Crumb and Sheep Yoghurt.
189 00:10:18,440 00:10:20,240 So the yoghurt's the star of this dish. So the yoghurt's the star of this dish.
190 00:10:20,480 00:10:23,120 What we're going to do is we're going to add a little bit of whipped cream. What we're going to do is we're going to add a little bit of whipped cream.
191 00:10:23,360 00:10:27,159 So we use sheep's milk yoghurt because it's sharper so it cuts through. So we use sheep's milk yoghurt because it's sharper so it cuts through.
192 00:10:27,360 00:10:29,480 There's a lot of cream, sweet, There's a lot of cream, sweet,
193 00:10:29,679 00:10:32,720 so instead of an acid we're using the sharp of the sheep's yoghurt, so instead of an acid we're using the sharp of the sheep's yoghurt,
194 00:10:32,919 00:10:34,200 cuts through it. cuts through it.
195 00:10:34,399 00:10:35,360 Cream, Hame. Cream, Hame.
196 00:10:35,559 00:10:38,279 Jarrod's having a bit of a hard time watching me whip the cream, Jarrod's having a bit of a hard time watching me whip the cream,
197 00:10:38,480 00:10:40,159 probably because multi-tasking probably because multi-tasking
198 00:10:40,360 00:10:42,799 sometimes you can accidentally forget things sometimes you can accidentally forget things
199 00:10:43,000 00:10:44,360 but that's not going to happen. but that's not going to happen.
200 00:10:44,559 00:10:47,559 He's telling me to watch the cream because sometimes if... He's telling me to watch the cream because sometimes if...
201 00:10:47,759 00:10:49,320 You've got the boss over your shoulder here. You've got the boss over your shoulder here.
202 00:10:49,519 00:10:51,720 If you over-whip the cream... That's a bit rude, isn't it? If you over-whip the cream... That's a bit rude, isn't it?
203 00:10:51,919 00:10:53,279 It is! (LAUGHS) It is! (LAUGHS)
204 00:10:53,480 00:10:56,559 He's not missing a trick over there that's for sure. He's not missing a trick over there that's for sure.
205 00:10:56,759 00:10:58,279 So what are you making here? So what are you making here?
206 00:10:58,480 00:11:01,879 Risogalo, rice pudding, apple jam, and a little baklava crumb. Risogalo, rice pudding, apple jam, and a little baklava crumb.
207 00:11:02,080 00:11:03,559 So what sort of yoghurt are we using here? So what sort of yoghurt are we using here?
208 00:11:03,759 00:11:04,559 Sheep's yoghurt. Sheep's yoghurt.
209 00:11:04,759 00:11:07,120 Oh, so it's nice and sharp, it will just bite through everything. Oh, so it's nice and sharp, it will just bite through everything.
210 00:11:07,320 00:11:09,679 Nice, sharp, yeah, cuts through the sweetness and the richness. Nice, sharp, yeah, cuts through the sweetness and the richness.
211 00:11:09,919 00:11:12,639 Nice. Lots of personality in Greek food though, isn't there? Definitely. Nice. Lots of personality in Greek food though, isn't there? Definitely.
212 00:11:12,879 00:11:14,679 Yeah. Definitely a lot of personality, the Greeks. Yeah. Definitely a lot of personality, the Greeks.
213 00:11:14,879 00:11:16,799 And the food, yeah. It's big bold flavours. Yeah. And the food, yeah. It's big bold flavours. Yeah.
214 00:11:21,159 00:11:24,559 MARIA: Tonight, I'm making Yoghurt Baklava Dessert. MARIA: Tonight, I'm making Yoghurt Baklava Dessert.
215 00:11:24,759 00:11:27,480 When I took it out of the freezer and put it on my bench When I took it out of the freezer and put it on my bench
216 00:11:27,720 00:11:30,639 I looked at it and I was thinking, "Oh, this is lacking, it needs something," I looked at it and I was thinking, "Oh, this is lacking, it needs something,"
217 00:11:30,840 00:11:34,720 so I came up with an idea of making some toffee... so I came up with an idea of making some toffee...
218 00:11:34,919 00:11:38,039 ..which was basically sugar on a pan until it melted ..which was basically sugar on a pan until it melted
219 00:11:38,240 00:11:39,559 with a few drops of lemon juice, with a few drops of lemon juice,
220 00:11:39,759 00:11:42,000 and I spread that on a piece of silicone paper and I spread that on a piece of silicone paper
221 00:11:42,200 00:11:45,799 and spread a little bit more of the leftover nut filling that I had, and spread a little bit more of the leftover nut filling that I had,
222 00:11:46,000 00:11:47,879 spread it out and put it immediately into the fridge spread it out and put it immediately into the fridge
223 00:11:48,080 00:11:50,519 so that it would chill and make a lovely toffee crust. so that it would chill and make a lovely toffee crust.
224 00:11:54,440 00:11:58,480 I'm now starting to put the yoghurt element into the baklava dish. I'm now starting to put the yoghurt element into the baklava dish.
225 00:11:58,679 00:12:02,279 I presented it in a round shape so it had to be put in a tube I presented it in a round shape so it had to be put in a tube
226 00:12:02,480 00:12:03,960 and in between those layers, and in between those layers,
227 00:12:04,159 00:12:07,639 I put some yoghurt and you stack that until it comes to the top, I put some yoghurt and you stack that until it comes to the top,
228 00:12:07,840 00:12:10,320 until it becomes quite high when it's finished. until it becomes quite high when it's finished.
229 00:12:12,320 00:12:13,960 Once it was all stacked up and finished, Once it was all stacked up and finished,
230 00:12:14,159 00:12:16,039 I had to put it back into the blast chiller, I had to put it back into the blast chiller,
231 00:12:16,240 00:12:18,320 because it was essential for that yoghurt to set because it was essential for that yoghurt to set
232 00:12:18,519 00:12:21,360 and be nice and firm so that it would cut nice and easily. and be nice and firm so that it would cut nice and easily.
233 00:12:27,480 00:12:29,840 YANNI: So tonight I'm making a Kreme Kataifi. YANNI: So tonight I'm making a Kreme Kataifi.
234 00:12:30,039 00:12:33,879 So this is the whipped yoghurt, half yoghurt, half cream, So this is the whipped yoghurt, half yoghurt, half cream,
235 00:12:34,080 00:12:36,000 a little bit of honey and vanilla bean extract a little bit of honey and vanilla bean extract
236 00:12:36,200 00:12:37,799 just to sweeten the yoghurt. just to sweeten the yoghurt.
237 00:12:38,000 00:12:39,559 It's really nice. It's really nice.
238 00:12:39,759 00:12:42,240 So normally I would just make the kreme kataifi with whipped cream, So normally I would just make the kreme kataifi with whipped cream,
239 00:12:42,440 00:12:45,200 trying to incorporate the yoghurt within that cream. trying to incorporate the yoghurt within that cream.
240 00:12:45,399 00:12:47,120 It's something that's really nice on desserts It's something that's really nice on desserts
241 00:12:47,320 00:12:48,919 and it balances the heaviness of the cream and it balances the heaviness of the cream
242 00:12:49,120 00:12:50,720 if you want a more lighter and tangy flavour. if you want a more lighter and tangy flavour.
243 00:12:50,919 00:12:52,200 How are you doing, Yanni? How are you doing, Yanni?
244 00:12:52,399 00:12:55,960 Got my semolina filling cooling, my whipped yoghurt is done. Got my semolina filling cooling, my whipped yoghurt is done.
245 00:12:56,159 00:12:57,639 Looking forward to it. Thanks. Looking forward to it. Thanks.
246 00:12:57,840 00:13:00,080 It's one that I know, so... Oh, OK. It's one that I know, so... Oh, OK.
247 00:13:00,279 00:13:01,639 ..I'm looking forward to your version. ..I'm looking forward to your version.
248 00:13:01,840 00:13:04,279 Cool, OK, I hope you like it. Good luck! Cool, OK, I hope you like it. Good luck!
249 00:13:13,039 00:13:15,600 My semolina custard thickened quickly, My semolina custard thickened quickly,
250 00:13:15,799 00:13:20,840 so I get that onto the kataifi once they're crispy and golden. so I get that onto the kataifi once they're crispy and golden.
251 00:13:21,039 00:13:24,159 Hopefully when this is served up to Melissa it's got the flavour, Hopefully when this is served up to Melissa it's got the flavour,
252 00:13:24,360 00:13:26,960 it's got the sweetness that it needs from the syrup and the vanilla it's got the sweetness that it needs from the syrup and the vanilla
253 00:13:27,159 00:13:28,480 and the semolina custard. and the semolina custard.
254 00:13:28,679 00:13:31,279 There should be clearly defined layers of the custard, There should be clearly defined layers of the custard,
255 00:13:31,480 00:13:34,759 the kataifi noodle and the whipped yoghurt cream. the kataifi noodle and the whipped yoghurt cream.
256 00:13:34,960 00:13:37,120 So I've just got to get this in the blast chiller. So I've just got to get this in the blast chiller.
257 00:13:37,320 00:13:40,039 I think I've got ten minutes and I think I need ten minutes, I think I've got ten minutes and I think I need ten minutes,
258 00:13:40,240 00:13:44,639 so, hopefully it sets in time. so, hopefully it sets in time.
259 00:13:46,840 00:13:50,399 HAMISH: So risogalo normally they'd probably serve it warm, HAMISH: So risogalo normally they'd probably serve it warm,
260 00:13:50,600 00:13:52,759 but today we're going to serve it cold. but today we're going to serve it cold.
261 00:13:52,960 00:13:55,720 It's a push to cook the rice and cool it in 45 It's a push to cook the rice and cool it in 45
262 00:13:55,919 00:13:58,320 so we're just going to add a bit of cream to it so we're just going to add a bit of cream to it
263 00:13:58,519 00:14:00,799 and then I'm going to pop it in the blast chiller and then I'm going to pop it in the blast chiller
264 00:14:01,000 00:14:02,279 and then we're pretty much ready. and then we're pretty much ready.
265 00:14:02,480 00:14:05,519 All my other components are done. I've got my baklava crumb. All my other components are done. I've got my baklava crumb.
266 00:14:05,720 00:14:07,840 I've got my apple jam, which needs to be chilled as well. I've got my apple jam, which needs to be chilled as well.
267 00:14:08,039 00:14:10,720 So now that my risogalo has come together, So now that my risogalo has come together,
268 00:14:10,919 00:14:15,080 it's the right consistency, I'm going to take it out of the pot, it's the right consistency, I'm going to take it out of the pot,
269 00:14:15,279 00:14:19,919 lay it out on a tray, nice and flat, and put it in the blast chiller. lay it out on a tray, nice and flat, and put it in the blast chiller.
270 00:14:20,120 00:14:23,480 There's five minutes to go. Let's start plating up! There's five minutes to go. Let's start plating up!
271 00:14:33,039 00:14:34,519 MARIA: Once I had all the elements MARIA: Once I had all the elements
272 00:14:34,720 00:14:36,200 and I'd taken it out of the blast chiller, and I'd taken it out of the blast chiller,
273 00:14:36,440 00:14:39,879 I stacked it on the plate and I was quite happy with the consistency of it all. I stacked it on the plate and I was quite happy with the consistency of it all.
274 00:14:40,080 00:14:42,399 YANNI: Maria, that looks unreal. Oh, thank you. YANNI: Maria, that looks unreal. Oh, thank you.
275 00:14:42,600 00:14:45,399 That looks amazing. That's kind of you, thank you. That looks amazing. That's kind of you, thank you.
276 00:14:45,600 00:14:49,240 And cut my praline into shards and put a couple of shards And cut my praline into shards and put a couple of shards
277 00:14:49,440 00:14:52,799 just on the top to make it look a little bit more impressive. just on the top to make it look a little bit more impressive.
278 00:14:54,559 00:14:56,919 Right now, my risogalo is pretty much cool, Right now, my risogalo is pretty much cool,
279 00:14:57,120 00:14:59,120 now I'm just going to add my yoghurt slowly. now I'm just going to add my yoghurt slowly.
280 00:14:59,320 00:15:02,840 This challenge tonight's about showcasing yoghurt This challenge tonight's about showcasing yoghurt
281 00:15:03,039 00:15:07,879 so I'm going to use the rice mixture to transport the yoghurt so I'm going to use the rice mixture to transport the yoghurt
282 00:15:08,080 00:15:10,240 and to help the yoghurt shine. and to help the yoghurt shine.
283 00:15:12,159 00:15:13,960 So to plate my risogalo, So to plate my risogalo,
284 00:15:14,159 00:15:19,679 I'm going to layer it with the jam and then finish it with the crumb. I'm going to layer it with the jam and then finish it with the crumb.
285 00:15:23,960 00:15:27,759 I wasn't confident the kreme kataifi was set but I brought it out anyway. I wasn't confident the kreme kataifi was set but I brought it out anyway.
286 00:15:27,960 00:15:32,759 Oh, no, this is not going to be... Oh, no way, nope. Oh, no, this is not going to be... Oh, no way, nope.
287 00:15:32,960 00:15:36,600 I lifted a slice and sure enough it was sort of going everywhere. I lifted a slice and sure enough it was sort of going everywhere.
288 00:15:36,799 00:15:38,879 Yeah, maybe you want to serve it in a bowl? Yeah, maybe you want to serve it in a bowl?
289 00:15:39,080 00:15:40,759 Dan was right there as it was happening. Dan was right there as it was happening.
290 00:15:40,960 00:15:44,159 Scoop it with a spoon and just sort of keep it round. Scoop it with a spoon and just sort of keep it round.
291 00:15:44,360 00:15:46,679 Suggested spooning it out instead, Suggested spooning it out instead,
292 00:15:46,879 00:15:49,480 covering it with the pistachios and the pomegranate covering it with the pistachios and the pomegranate
293 00:15:49,679 00:15:52,480 so that it would disguise the fact that it was meant to be layered. so that it would disguise the fact that it was meant to be layered.
294 00:15:56,639 00:15:59,200 Yeah, nice one. Good job, mate. Yeah, nice one. Good job, mate.
295 00:15:59,399 00:16:01,399 (APPLAUSE) (APPLAUSE)
296 00:16:03,519 00:16:05,960 Definitely happy with the way it came out. Definitely happy with the way it came out.
297 00:16:06,159 00:16:08,039 All of the elements happened the way I wanted them to. All of the elements happened the way I wanted them to.
298 00:16:08,240 00:16:10,679 Sweetness is there. Hopefully, Melissa loves it. Sweetness is there. Hopefully, Melissa loves it.
299 00:16:11,759 00:16:13,720 (APPLAUSE) Onya, Maria! (APPLAUSE) Onya, Maria!
300 00:16:16,639 00:16:18,440 MARIA: I'm very happy with the flavours. MARIA: I'm very happy with the flavours.
301 00:16:18,639 00:16:21,039 The final dish could possibly have been a little bit firmer, The final dish could possibly have been a little bit firmer,
302 00:16:21,240 00:16:22,720 but I think it'll still be OK. but I think it'll still be OK.
303 00:16:22,919 00:16:24,480 Alright, keep pushing, nice one. Yes. Alright, keep pushing, nice one. Yes.
304 00:16:24,679 00:16:26,639 Well done! Whoo! Everybody... (APPLAUSE) Well done! Whoo! Everybody... (APPLAUSE)
305 00:16:27,879 00:16:29,759 Well done, Yanni! Well done. Well done, Yanni! Well done.
306 00:16:29,960 00:16:31,600 YANNI: I think it should taste good. YANNI: I think it should taste good.
307 00:16:31,799 00:16:34,399 Hopefully Melissa can look past the fact that it didn't set. Hopefully Melissa can look past the fact that it didn't set.
308 00:16:34,600 00:16:36,080 She might think that's the way I serve it, She might think that's the way I serve it,
309 00:16:36,279 00:16:40,080 so hopefully there's something in there that wows her. so hopefully there's something in there that wows her.
310 00:16:40,279 00:16:42,759 So, clearly you're happy with the dish? So, clearly you're happy with the dish?
311 00:16:42,960 00:16:45,360 Yeah, it's good, it's creamy, it's sweet, it's apple-y. Yeah, it's good, it's creamy, it's sweet, it's apple-y.
312 00:16:45,559 00:16:47,519 Is the rice cooked? Rice is cooked. Is the rice cooked? Rice is cooked.
313 00:16:57,799 00:17:01,759 MAEVE O'MEARA: Our home cooks and Elyros' sous-chef Hamish have created MAEVE O'MEARA: Our home cooks and Elyros' sous-chef Hamish have created
314 00:17:01,960 00:17:05,640 three original Greek yoghurt desserts, three original Greek yoghurt desserts,
315 00:17:05,839 00:17:10,759 but which one will impress blind tasting judge Melissa the most? but which one will impress blind tasting judge Melissa the most?
316 00:17:10,960 00:17:13,160 Welcome back, Melissa. Thank you. Welcome back, Melissa. Thank you.
317 00:17:13,359 00:17:16,440 You've got three different Greek yoghurt desserts up on the pass. You've got three different Greek yoghurt desserts up on the pass.
318 00:17:16,640 00:17:19,759 One's from our restaurant and two from our home cooks. One's from our restaurant and two from our home cooks.
319 00:17:19,960 00:17:21,759 OK, where do you want to start? OK, where do you want to start?
320 00:17:21,960 00:17:23,839 Well, I think this one looks incredibly interesting Well, I think this one looks incredibly interesting
321 00:17:24,039 00:17:25,640 so let's start there. so let's start there.
322 00:17:25,839 00:17:28,079 This is Kreme Kataifi. This is Kreme Kataifi.
323 00:17:29,359 00:17:30,240 Ooh... OK. Ooh... OK.
324 00:17:30,440 00:17:34,880 Well, I love kataifi pastry for its crunchy, shredded filo goodness. Well, I love kataifi pastry for its crunchy, shredded filo goodness.
325 00:17:36,079 00:17:37,519 And then what's this? And then what's this?
326 00:17:37,720 00:17:39,799 So that is a semolina custard. So that is a semolina custard.
327 00:17:40,039 00:17:44,400 This is like a deconstructed semolina custard tart. Yeah, you could say that. This is like a deconstructed semolina custard tart. Yeah, you could say that.
328 00:17:55,200 00:17:57,720 What's really delicious about this dessert is you have What's really delicious about this dessert is you have
329 00:17:57,920 00:18:00,319 these layers of flavour and texture. these layers of flavour and texture.
330 00:18:00,519 00:18:02,559 That yoghurt over the top, it's spiced. That yoghurt over the top, it's spiced.
331 00:18:02,759 00:18:04,119 It's beautifully balanced. It's beautifully balanced.
332 00:18:04,319 00:18:06,880 It's not too sweet and then you have this kataifi pastry underneath, It's not too sweet and then you have this kataifi pastry underneath,
333 00:18:07,079 00:18:12,279 it's really buttery, it's really quite rich and a little biscuit-y. it's really buttery, it's really quite rich and a little biscuit-y.
334 00:18:12,480 00:18:15,880 And with the pops of pistachio and pomegranate on top And with the pops of pistachio and pomegranate on top
335 00:18:16,079 00:18:20,079 that provide a bit of crunch and a bit of brightness and acidity, that provide a bit of crunch and a bit of brightness and acidity,
336 00:18:20,279 00:18:23,160 this is a really lovely dessert, very pleasing to eat. this is a really lovely dessert, very pleasing to eat.
337 00:18:23,359 00:18:24,960 Melissa one down, where to next? Melissa one down, where to next?
338 00:18:25,160 00:18:27,039 Well, I really love a good rice pudding, Well, I really love a good rice pudding,
339 00:18:27,240 00:18:28,559 I think this might have my name on it. I think this might have my name on it.
340 00:18:28,759 00:18:30,759 In fact, I think it does! Yeah, it does. In fact, I think it does! Yeah, it does.
341 00:18:32,400 00:18:38,920 Melissa, this is Risogalo with Baklava Crumble and Sheep's Yoghurt. Melissa, this is Risogalo with Baklava Crumble and Sheep's Yoghurt.
342 00:18:39,119 00:18:40,400 Look at all the texture. Look at all the texture.
343 00:18:40,599 00:18:42,799 I mean, I love a dessert where you can see the flavour I mean, I love a dessert where you can see the flavour
344 00:18:43,000 00:18:46,640 and I can see pistachios and some stewed fruit. and I can see pistachios and some stewed fruit.
345 00:18:51,519 00:18:52,680 Mmm! Mmm!
346 00:18:52,880 00:18:56,039 That caramel looks like perfection. That caramel looks like perfection.
347 00:19:00,960 00:19:05,880 This sweet tartness from the apples, obviously that beautiful caramel, This sweet tartness from the apples, obviously that beautiful caramel,
348 00:19:06,079 00:19:09,400 which is just beautifully executed, really silky, which is just beautifully executed, really silky,
349 00:19:09,599 00:19:14,680 the crunch from the nuts, the rice - super tender, perfectly cooked. the crunch from the nuts, the rice - super tender, perfectly cooked.
350 00:19:14,880 00:19:19,160 What I like about the way the yoghurt is used here is the texture What I like about the way the yoghurt is used here is the texture
351 00:19:19,359 00:19:21,799 is really luxurious and it's really lifted this is really luxurious and it's really lifted this
352 00:19:22,000 00:19:27,079 from being a classic risogalo to being a lot more lux. from being a classic risogalo to being a lot more lux.
353 00:19:27,279 00:19:28,559 I quite like that. I quite like that.
354 00:19:28,759 00:19:31,000 This is not your average giagia's rice pudding. This is not your average giagia's rice pudding.
355 00:19:31,200 00:19:32,279 Yum! Yum!
356 00:19:32,519 00:19:35,400 Well, there's one left, Melissa, hope you're still in the mood for yoghurt. Well, there's one left, Melissa, hope you're still in the mood for yoghurt.
357 00:19:35,599 00:19:37,240 Always! Always!
358 00:19:37,440 00:19:40,720 This is simply Yoghurt Baklava. This is simply Yoghurt Baklava.
359 00:19:40,920 00:19:42,039 Wow! Wow!
360 00:19:42,240 00:19:44,680 Look at the plating, I mean, this is absolutely gorgeous. Look at the plating, I mean, this is absolutely gorgeous.
361 00:19:44,880 00:19:50,039 I am very, very impressed and with that, I'm going to destroy it! I am very, very impressed and with that, I'm going to destroy it!
362 00:19:52,799 00:19:56,240 The Greeks are known for some incredible feats of architecture. The Greeks are known for some incredible feats of architecture.
363 00:19:56,440 00:19:58,400 This just might be one of them. This just might be one of them.
364 00:20:02,400 00:20:04,680 This certainly screams yoghurt. This certainly screams yoghurt.
365 00:20:04,880 00:20:07,640 It has that really beautiful sourness to it It has that really beautiful sourness to it
366 00:20:07,839 00:20:11,839 and I think at the heart of it, the yoghurt really does speak loudly and I think at the heart of it, the yoghurt really does speak loudly
367 00:20:12,039 00:20:14,480 in a very Greek accent and I love that. in a very Greek accent and I love that.
368 00:20:14,720 00:20:18,599 Full points for presentation, lots and lots of beautiful layers. That's what I said! Full points for presentation, lots and lots of beautiful layers. That's what I said!
369 00:20:21,359 00:20:25,920 Second bite, I'm not sure if this is intentional but a lot of clove. Second bite, I'm not sure if this is intentional but a lot of clove.
370 00:20:26,119 00:20:28,839 You know, it's a wonderful addition to a sweet dessert You know, it's a wonderful addition to a sweet dessert
371 00:20:29,039 00:20:31,160 but it does need to be very carefully balanced. but it does need to be very carefully balanced.
372 00:20:31,359 00:20:32,880 Oh. Oh.
373 00:20:33,079 00:20:35,400 So overall, I mean, gosh, it looks absolutely gorgeous. So overall, I mean, gosh, it looks absolutely gorgeous.
374 00:20:35,640 00:20:39,319 Unfortunately, I think that the balance needed a little bit more work, Unfortunately, I think that the balance needed a little bit more work,
375 00:20:39,519 00:20:41,319 otherwise a fantastic effort. otherwise a fantastic effort.
376 00:20:41,519 00:20:43,480 You know what, I'm having a really good night here. You know what, I'm having a really good night here.
377 00:20:43,680 00:20:45,680 (CHUCKLES) (CHUCKLES)
378 00:20:50,799 00:20:53,559 MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen. MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen.
379 00:20:53,759 00:20:57,839 Sous-chef Hamish from Elyros and our home cooks have created Sous-chef Hamish from Elyros and our home cooks have created
380 00:20:58,039 00:21:02,000 three impressive Greek yoghurt desserts. three impressive Greek yoghurt desserts.
381 00:21:02,200 00:21:04,920 Now it's time for blind tasting judge Melissa Now it's time for blind tasting judge Melissa
382 00:21:05,119 00:21:08,319 to reveal which dish is tonight's winner. to reveal which dish is tonight's winner.
383 00:21:08,519 00:21:13,519 Tonight, we asked you to deliver your best dessert featuring yoghurt Tonight, we asked you to deliver your best dessert featuring yoghurt
384 00:21:13,720 00:21:16,599 and that's exactly what we got on the pass tonight, and that's exactly what we got on the pass tonight,
385 00:21:16,799 00:21:19,559 so nice job, congratulations. so nice job, congratulations.
386 00:21:22,720 00:21:25,880 Sous-chef Hamish, you happy with your dessert tonight? Sous-chef Hamish, you happy with your dessert tonight?
387 00:21:26,079 00:21:28,160 Oh, yeah, definitely it all came out the way I wanted it to, Oh, yeah, definitely it all came out the way I wanted it to,
388 00:21:28,359 00:21:30,480 so hopefully we come back with a win so hopefully we come back with a win
389 00:21:30,680 00:21:32,480 but either way, it was still good fun. but either way, it was still good fun.
390 00:21:32,680 00:21:34,519 Home cooks, how did both of you go tonight? Home cooks, how did both of you go tonight?
391 00:21:34,720 00:21:37,079 Yeah, it was always fun. I was fired up tonight. Yeah, it was always fun. I was fired up tonight.
392 00:21:37,279 00:21:38,720 Oh, OK! Oh, OK!
393 00:21:40,359 00:21:43,440 Well, Melissa, time to make a choice. Well, Melissa, time to make a choice.
394 00:21:43,680 00:21:48,720 All three of you tonight displayed a wonderful knowledge of Greek cuisine All three of you tonight displayed a wonderful knowledge of Greek cuisine
395 00:21:48,920 00:21:52,759 but my favourite dessert and the best plate on the pass tonight is... but my favourite dessert and the best plate on the pass tonight is...
396 00:22:00,319 00:22:04,640 My favourite dessert and the best plate on the pass tonight is... My favourite dessert and the best plate on the pass tonight is...
397 00:22:09,680 00:22:11,799 ..the Risogalo. Hey. ..the Risogalo. Hey.
398 00:22:12,000 00:22:13,440 Hey! Hamish. Hey! Hamish.
399 00:22:16,880 00:22:19,799 Well done, Hamish. How do you feel? Uh, yeah, good now. Well done, Hamish. How do you feel? Uh, yeah, good now.
400 00:22:20,000 00:22:21,039 (LAUGHTER) (LAUGHTER)
401 00:22:21,240 00:22:24,039 Look, I absolutely loved this dessert. Look, I absolutely loved this dessert.
402 00:22:24,240 00:22:28,759 I think that it was a modern take on two very classic Greek desserts. I think that it was a modern take on two very classic Greek desserts.
403 00:22:28,960 00:22:31,960 Really, really great balance, so well done. Really, really great balance, so well done.
404 00:22:32,160 00:22:33,960 Thank you. Good work, bud. Thank you. Good work, bud.
405 00:22:36,759 00:22:42,680 Now, which sweet treat didn't quite sing like the other two? Now, which sweet treat didn't quite sing like the other two?
406 00:22:42,880 00:22:45,559 The plate that didn't quite live up to my expectations is... The plate that didn't quite live up to my expectations is...
407 00:22:50,400 00:22:52,519 ..the Yoghurt Baklava. Whose is this? ..the Yoghurt Baklava. Whose is this?
408 00:22:52,720 00:22:55,119 It's mine. Oh, Maria, I'm sorry. It's mine. Oh, Maria, I'm sorry.
409 00:22:55,319 00:22:56,359 It's OK. It's OK.
410 00:22:56,559 00:22:59,160 You had all of the flavour and texture of a baklava You had all of the flavour and texture of a baklava
411 00:22:59,359 00:23:01,559 and I loved the texture of the yoghurt. and I loved the texture of the yoghurt.
412 00:23:01,759 00:23:03,039 The only thing I would have to say, The only thing I would have to say,
413 00:23:03,240 00:23:05,519 it was just a little bit lost in that clove flavour, it was just a little bit lost in that clove flavour,
414 00:23:05,720 00:23:11,160 but the presentation was incredible and the fact that you achieved that but the presentation was incredible and the fact that you achieved that
415 00:23:11,359 00:23:14,759 in 45 minutes blew me out of the water so well done. in 45 minutes blew me out of the water so well done.
416 00:23:14,960 00:23:16,839 Thank you, thank you very much. Thank you, thank you very much.
417 00:23:20,039 00:23:23,160 Maria, have you enjoyed putting your home recipes to the test this week? Maria, have you enjoyed putting your home recipes to the test this week?
418 00:23:23,359 00:23:26,200 I've absolutely loved it. It's been a wonderful experience. I've absolutely loved it. It's been a wonderful experience.
419 00:23:26,400 00:23:28,400 I guess I can tick that one off the bucket list! I guess I can tick that one off the bucket list!
420 00:23:28,599 00:23:30,039 (LAUGHTER) (LAUGHTER)
421 00:23:31,359 00:23:34,319 Yanni, so this means this came from you. Yanni, so this means this came from you.
422 00:23:34,519 00:23:36,319 Yeah, it did. Well done. Yeah, it did. Well done.
423 00:23:36,519 00:23:38,480 The flavours were fantastic. The flavours were fantastic.
424 00:23:38,680 00:23:41,799 The kataifi, I normally see it very textural and crunchy, The kataifi, I normally see it very textural and crunchy,
425 00:23:42,000 00:23:44,279 and to have it as the base, brave move. and to have it as the base, brave move.
426 00:23:44,480 00:23:45,880 Thanks. Thanks.
427 00:23:46,079 00:23:50,039 Yanni, you are the last home cook standing, Yanni, you are the last home cook standing,
428 00:23:50,240 00:23:53,000 so that means tomorrow night, you are going to face off so that means tomorrow night, you are going to face off
429 00:23:53,200 00:23:57,440 against the head chef of Elyros restaurant, head chef Jarrod. against the head chef of Elyros restaurant, head chef Jarrod.
430 00:23:57,640 00:23:59,160 Congratulations! Congratulations!
431 00:24:02,119 00:24:04,279 Now everyone get up here and taste some desserts! Now everyone get up here and taste some desserts!
432 00:24:06,799 00:24:08,240 Alright! Good on you. Alright! Good on you.
433 00:24:08,440 00:24:10,480 It tasted so... I'm pumped. It tasted so... I'm pumped.
434 00:24:10,680 00:24:16,240 Yanni, the flavours were delicious, like really, really delicious. Yanni, the flavours were delicious, like really, really delicious.
435 00:24:16,440 00:24:18,000 That's nice to hear, thanks. That's nice to hear, thanks.
436 00:24:18,200 00:24:21,039 MAEVE O'MEARA: Next time on The Chefs' Line, MAEVE O'MEARA: Next time on The Chefs' Line,
437 00:24:21,240 00:24:22,960 it's the final cook-off in the kitchen it's the final cook-off in the kitchen
438 00:24:23,160 00:24:25,519 in a Greek seafood head-to-head. in a Greek seafood head-to-head.
439 00:24:25,720 00:24:28,480 Definitely want the flavour of the barra to come through. Definitely want the flavour of the barra to come through.
440 00:24:28,680 00:24:33,799 But who will win Greek week, head chef Jarrod or home cook Yanni? But who will win Greek week, head chef Jarrod or home cook Yanni?
441 00:24:34,039 00:24:36,480 I can smell it from here. It smells delicious. Thanks! I can smell it from here. It smells delicious. Thanks!
442 00:24:36,680 00:24:38,680 Doesn't smell that good, though. Doesn't smell that good, though.