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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. |