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1 00:00:01,240 00:00:04,839 MAEVE O'MEARA: It's Greek week on The Chefs' Line... Makes Grandma proud, yep. MAEVE O'MEARA: It's Greek week on The Chefs' Line... Makes Grandma proud, yep.
2 00:00:05,040 00:00:09,359 ..and for the final clash, it's a battle for the best Greek seafood. ..and for the final clash, it's a battle for the best Greek seafood.
3 00:00:09,560 00:00:11,000 This one just takes time. This one just takes time.
4 00:00:11,199 00:00:14,119 It's a test of perfectly executed seafood It's a test of perfectly executed seafood
5 00:00:14,320 00:00:16,600 paired with sumptuous accompaniments paired with sumptuous accompaniments
6 00:00:16,800 00:00:20,879 and a balance of oceanic and classic Greek flavours. and a balance of oceanic and classic Greek flavours.
7 00:00:21,079 00:00:23,760 Definitely want the flavour of the barra to come through. Definitely want the flavour of the barra to come through.
8 00:00:23,960 00:00:25,519 All week... Come and get your trophy! All week... Come and get your trophy!
9 00:00:25,719 00:00:30,120 ..home cook Yanni has been pitting his Greek cooking skills ..home cook Yanni has been pitting his Greek cooking skills
10 00:00:30,320 00:00:33,439 against hatted Melbourne restaurant, Elyros... against hatted Melbourne restaurant, Elyros...
11 00:00:33,640 00:00:35,880 Light, flavoursome, they're the keys. Light, flavoursome, they're the keys.
12 00:00:36,079 00:00:38,719 ..in a competition that escalated in difficulty ..in a competition that escalated in difficulty
13 00:00:38,920 00:00:40,600 starting with the apprentice chef starting with the apprentice chef
14 00:00:40,799 00:00:43,479 and ending tonight with the final stop and ending tonight with the final stop
15 00:00:43,679 00:00:46,280 in their Chefs' Line, head chef Jarrod. in their Chefs' Line, head chef Jarrod.
16 00:00:46,520 00:00:49,079 I can smell it from here, it smells delicious. Thanks. I can smell it from here, it smells delicious. Thanks.
17 00:00:49,280 00:00:50,960 Doesn't smell that good though. Doesn't smell that good though.
18 00:00:51,159 00:00:58,000 But whose seafood dish will win Greek week on The Chefs' Line? But whose seafood dish will win Greek week on The Chefs' Line?
19 00:01:03,880 00:01:08,799 Tonight on The Chefs' Line it's the clash of the Greek titans! Tonight on The Chefs' Line it's the clash of the Greek titans!
20 00:01:12,799 00:01:15,680 Head Chef Jarrod, we've met your chefs' line, Head Chef Jarrod, we've met your chefs' line,
21 00:01:15,879 00:01:17,480 now let's get to know you a bit. now let's get to know you a bit.
22 00:01:17,680 00:01:20,879 Would you say, as a chef, that you have a food philosophy? Would you say, as a chef, that you have a food philosophy?
23 00:01:21,079 00:01:22,560 It's a pretty simple one, It's a pretty simple one,
24 00:01:22,760 00:01:25,159 it's just good produce cooked simply. it's just good produce cooked simply.
25 00:01:25,359 00:01:28,719 Yanni, it's your flavours and your family recipes Yanni, it's your flavours and your family recipes
26 00:01:28,920 00:01:30,200 that have gotten you this far. that have gotten you this far.
27 00:01:30,400 00:01:33,120 Do you have another family recipe up your sleeve tonight? Do you have another family recipe up your sleeve tonight?
28 00:01:33,319 00:01:34,599 I do have another one. I do have another one.
29 00:01:34,799 00:01:37,719 Um, it's something that grandma would cook Um, it's something that grandma would cook
30 00:01:37,920 00:01:40,280 when we would have large family gatherings during summertime. when we would have large family gatherings during summertime.
31 00:01:40,479 00:01:42,920 Great memories of this. It should put me in good stead. Great memories of this. It should put me in good stead.
32 00:01:43,120 00:01:46,039 We want you to bring us your favourite seafood dish We want you to bring us your favourite seafood dish
33 00:01:46,240 00:01:48,120 that showcases all you love that showcases all you love
34 00:01:48,319 00:01:49,799 about this amazing cuisine. about this amazing cuisine.
35 00:01:50,000 00:01:55,000 And tonight's blind judge is a man who really knows his seafood. And tonight's blind judge is a man who really knows his seafood.
36 00:01:55,200 00:01:56,479 It's Mark. It's Mark.
37 00:01:56,680 00:01:59,960 I can't wait to see what you guys have got planned. I can't wait to see what you guys have got planned.
38 00:02:00,159 00:02:03,159 So good luck, focus, and make it yummy. So good luck, focus, and make it yummy.
39 00:02:05,840 00:02:08,560 Yanni, Head Chef Jarrod, Yanni, Head Chef Jarrod,
40 00:02:08,759 00:02:12,240 you've got 60 minutes to give us an epic seafood dish. you've got 60 minutes to give us an epic seafood dish.
41 00:02:12,439 00:02:13,879 Let's cook! Let's cook!
42 00:02:14,080 00:02:16,120 Come on Jarrod! Go Jarrod. Come on Jarrod! Go Jarrod.
43 00:02:16,360 00:02:19,639 YANNI: Going up against Jarrod, he's a hatted chef, really accomplished YANNI: Going up against Jarrod, he's a hatted chef, really accomplished
44 00:02:19,840 00:02:22,199 which just seems like a daunting task. which just seems like a daunting task.
45 00:02:22,400 00:02:25,759 I've been able to make it through because of my grandma's recipes, I've been able to make it through because of my grandma's recipes,
46 00:02:25,960 00:02:29,639 just shows me actually how good they really are. just shows me actually how good they really are.
47 00:02:29,840 00:02:32,280 I'm quietly confident about my cook I'm quietly confident about my cook
48 00:02:32,479 00:02:34,000 but the home cooks have really pulled out but the home cooks have really pulled out
49 00:02:34,199 00:02:37,240 some really incredible dishes so it'll be tough. some really incredible dishes so it'll be tough.
50 00:02:37,439 00:02:40,920 Tonight, I'm doing a Pan-Fried Octopus and Greek Salad. Tonight, I'm doing a Pan-Fried Octopus and Greek Salad.
51 00:02:41,120 00:02:43,039 This is one of Grandma's recipes. This is one of Grandma's recipes.
52 00:02:43,240 00:02:45,479 She would cook octopus on charcoal. She would cook octopus on charcoal.
53 00:02:45,680 00:02:48,800 My grandma, she used to be the centre of everything, My grandma, she used to be the centre of everything,
54 00:02:49,000 00:02:50,759 serving up all that food for everyone. serving up all that food for everyone.
55 00:02:50,960 00:02:52,920 Kind of feel like you're emulating that in a way Kind of feel like you're emulating that in a way
56 00:02:53,120 00:02:54,560 and it's a great feeling. and it's a great feeling.
57 00:02:56,759 00:03:00,199 I started on the Greek salad, chopped up all my ingredients, I started on the Greek salad, chopped up all my ingredients,
58 00:03:00,400 00:03:06,039 the cucumber, tomato, red onion and fetta. the cucumber, tomato, red onion and fetta.
59 00:03:06,240 00:03:08,560 Oh, well, look at all of these beautiful ingredients, Oh, well, look at all of these beautiful ingredients,
60 00:03:08,759 00:03:10,439 that just scream Greek cuisine. that just scream Greek cuisine.
61 00:03:10,639 00:03:12,240 Yep. Now tell me about your dish. Yep. Now tell me about your dish.
62 00:03:12,439 00:03:14,120 I'm just going to dress the octopus I'm just going to dress the octopus
63 00:03:14,319 00:03:16,639 with olive oil, lemon juice, salt and pepper. with olive oil, lemon juice, salt and pepper.
64 00:03:16,840 00:03:18,120 Beautiful. Beautiful.
65 00:03:18,319 00:03:19,800 And some of this dried oregano over here And some of this dried oregano over here
66 00:03:20,000 00:03:23,920 and then I serve that together with this typical Greek salad. and then I serve that together with this typical Greek salad.
67 00:03:24,159 00:03:27,599 Yep, octopus is not the easiest of seafoods to cook. No. Yep, octopus is not the easiest of seafoods to cook. No.
68 00:03:27,800 00:03:30,439 What are your tips when it comes to cooking octopus? What are your tips when it comes to cooking octopus?
69 00:03:30,639 00:03:32,240 It's the pan... Yep. It's the pan... Yep.
70 00:03:32,439 00:03:35,120 It's a tricky dish this one and it's a pan from home It's a tricky dish this one and it's a pan from home
71 00:03:35,319 00:03:37,439 that's a really old skillet that's a really old skillet
72 00:03:37,639 00:03:40,280 that is the only pan I seem to get a really good result with this. that is the only pan I seem to get a really good result with this.
73 00:03:40,520 00:03:43,039 We really get it where it needs to be... Ah, so this is like... We really get it where it needs to be... Ah, so this is like...
74 00:03:43,240 00:03:45,079 ..soft, not chewy. ..the lucky pan? ..soft, not chewy. ..the lucky pan?
75 00:03:45,280 00:03:48,240 Yeah, you could say that, yes, yeah. Excellent, we'll catch you in a bit. Yeah, you could say that, yes, yeah. Excellent, we'll catch you in a bit.
76 00:03:48,439 00:03:50,159 Thanks very much. Thanks very much.
77 00:03:50,360 00:03:53,199 Do you want me to peel an onion or something? You right? Do you want me to peel an onion or something? You right?
78 00:03:53,400 00:03:56,199 You can come and tidy up my mess though. You can come and tidy up my mess though.
79 00:03:56,400 00:03:59,920 I'm not cleaning your mess up! (CHUCKLES) I'm not cleaning your mess up! (CHUCKLES)
80 00:04:00,120 00:04:01,759 See this is what I have to put up with at work. See this is what I have to put up with at work.
81 00:04:01,960 00:04:04,360 Tonight I'm making Barramundi Tonight I'm making Barramundi
82 00:04:04,560 00:04:08,080 with Wine-braised Calamari and Black Rice. with Wine-braised Calamari and Black Rice.
83 00:04:08,280 00:04:11,800 I love Greek cuisine 'cause there's always so much to choose from. I love Greek cuisine 'cause there's always so much to choose from.
84 00:04:12,000 00:04:15,560 I'm not Greek, not even a little bit, which is unbelievable. I'm not Greek, not even a little bit, which is unbelievable.
85 00:04:15,759 00:04:20,000 Greek cuisine drew me in because it's fresh produce cooked simply. Greek cuisine drew me in because it's fresh produce cooked simply.
86 00:04:20,199 00:04:25,279 You need to understand the produce and respect where it comes from. You need to understand the produce and respect where it comes from.
87 00:04:25,480 00:04:29,800 First thing I need to do is to get my black rice onto the boil. First thing I need to do is to get my black rice onto the boil.
88 00:04:30,000 00:04:32,840 Is it just a different variety or is it less, like, refined as well? Is it just a different variety or is it less, like, refined as well?
89 00:04:33,040 00:04:35,159 The difference between, like, brown rice and white rice. The difference between, like, brown rice and white rice.
90 00:04:35,399 00:04:39,240 Yeah, no, totally different grain. Black rice takes quite a while to cook. Yeah, no, totally different grain. Black rice takes quite a while to cook.
91 00:04:39,439 00:04:43,800 It's really hard to overcook, so you'd have to boil it dry... It's really hard to overcook, so you'd have to boil it dry...
92 00:04:44,000 00:04:46,759 Before you overcook it? Before you really overcook it. Before you overcook it? Before you really overcook it.
93 00:04:46,959 00:04:48,600 While my rice is cooking, While my rice is cooking,
94 00:04:48,800 00:04:50,680 I'm going to get started filleting my barramundi. I'm going to get started filleting my barramundi.
95 00:04:50,879 00:04:56,759 First check for scales, make a cut along the wing, along the backbone. First check for scales, make a cut along the wing, along the backbone.
96 00:04:56,959 00:04:59,519 Barramundi obviously are native to Australia. Barramundi obviously are native to Australia.
97 00:04:59,720 00:05:02,519 Our whole ethos is to use what's around you Our whole ethos is to use what's around you
98 00:05:02,720 00:05:05,560 so it makes sense for me to use Australian produce so it makes sense for me to use Australian produce
99 00:05:05,759 00:05:07,839 in the Greek food that I'm doing. in the Greek food that I'm doing.
100 00:05:08,040 00:05:10,519 I've just filleted my barramundi I've just filleted my barramundi
101 00:05:10,720 00:05:13,759 and now I'm just browning off the bones and now I'm just browning off the bones
102 00:05:13,959 00:05:16,160 because I'm going to use them as the base to a sauce. because I'm going to use them as the base to a sauce.
103 00:05:16,360 00:05:19,480 Once my barramundi bones are caramelised, Once my barramundi bones are caramelised,
104 00:05:19,680 00:05:21,879 I'm going to fry off some vegetables. I'm going to fry off some vegetables.
105 00:05:22,079 00:05:27,879 I cut some carrots, onions, celery, I cut some carrots, onions, celery,
106 00:05:28,079 00:05:32,840 I want to get them nice and coloured and my wine in and reducing. I want to get them nice and coloured and my wine in and reducing.
107 00:05:33,040 00:05:36,879 I combine my caramelised barramundi bones, I combine my caramelised barramundi bones,
108 00:05:37,079 00:05:41,480 chicken stock and my caramelised vegetables and allow it to reduce. chicken stock and my caramelised vegetables and allow it to reduce.
109 00:05:41,680 00:05:45,240 I'm aiming to get a nice thick, semi-sweet I'm aiming to get a nice thick, semi-sweet
110 00:05:45,439 00:05:48,240 barramundi-flavoured sauce. barramundi-flavoured sauce.
111 00:05:48,439 00:05:51,759 I really want to get that flavour all the way through the dish. I really want to get that flavour all the way through the dish.
112 00:05:53,840 00:05:55,759 So I've just washed all the octopus legs So I've just washed all the octopus legs
113 00:05:55,959 00:05:58,759 and now I'm just going to salt them. and now I'm just going to salt them.
114 00:05:58,959 00:06:02,959 What I'm aiming for is that I get a lot of nice caramelisation What I'm aiming for is that I get a lot of nice caramelisation
115 00:06:03,160 00:06:05,959 especially on the tentacles and form a bit of a crust especially on the tentacles and form a bit of a crust
116 00:06:06,160 00:06:07,439 so it's a bit crunchy. so it's a bit crunchy.
117 00:06:07,639 00:06:09,759 It's pretty tricky but I'll give it a go. It's pretty tricky but I'll give it a go.
118 00:06:16,680 00:06:19,920 I want to start reducing my red wine for my calamari. I want to start reducing my red wine for my calamari.
119 00:06:20,120 00:06:22,439 To make the red wine-poached calamari, To make the red wine-poached calamari,
120 00:06:22,639 00:06:24,560 I need to slice my calamari nice and fine I need to slice my calamari nice and fine
121 00:06:24,759 00:06:26,360 and drop it in and let it poach. and drop it in and let it poach.
122 00:06:27,920 00:06:30,199 The red wine will help develop the flavours. The red wine will help develop the flavours.
123 00:06:31,600 00:06:34,639 Can you over-poach the calamari? Yep, definitely. Can you over-poach the calamari? Yep, definitely.
124 00:06:39,759 00:06:44,680 I move over to the skillet pan and get the legs in. I move over to the skillet pan and get the legs in.
125 00:06:45,920 00:06:47,319 Keep that at a low heat Keep that at a low heat
126 00:06:47,519 00:06:50,639 and just make sure it's sort of sizzling away really slowly. and just make sure it's sort of sizzling away really slowly.
127 00:06:50,840 00:06:52,519 He's put his occy in already. He's put his occy in already.
128 00:06:52,720 00:06:54,159 You want it really quick or really long, You want it really quick or really long,
129 00:06:54,360 00:06:56,399 anything in between that, it's tough. anything in between that, it's tough.
130 00:06:56,600 00:06:59,120 Cooking the octopus, the ideal way for me Cooking the octopus, the ideal way for me
131 00:06:59,319 00:07:01,199 is to have it on as low heat as possible is to have it on as low heat as possible
132 00:07:01,399 00:07:03,360 and to have time to cook it as long as possible, and to have time to cook it as long as possible,
133 00:07:03,560 00:07:05,759 that way you're just getting a really gentle heat that way you're just getting a really gentle heat
134 00:07:05,959 00:07:07,240 to heat it through to heat it through
135 00:07:07,439 00:07:09,279 so that it doesn't go all the way to rubbery and dry. so that it doesn't go all the way to rubbery and dry.
136 00:07:09,480 00:07:13,399 It is a bit risky because it's a bit of a short time frame, It is a bit risky because it's a bit of a short time frame,
137 00:07:13,600 00:07:16,680 but I want to make Grandma really proud. but I want to make Grandma really proud.
138 00:07:16,920 00:07:20,519 MELISSA LEONG: It's simple versus sophisticated tonight. DAN HONG: That's right. MELISSA LEONG: It's simple versus sophisticated tonight. DAN HONG: That's right.
139 00:07:20,720 00:07:23,800 Head chef Jarrod has so much produce on that benchtop... Head chef Jarrod has so much produce on that benchtop...
140 00:07:24,000 00:07:26,240 Yeah, he's doing a real restaurant dish. Yeah, he's doing a real restaurant dish.
141 00:07:26,439 00:07:29,279 Look, Yanni's doing another recipe of his grandma's. Look, Yanni's doing another recipe of his grandma's.
142 00:07:29,480 00:07:31,759 You can't get as simple as octopus with a Greek salad. You can't get as simple as octopus with a Greek salad.
143 00:07:31,959 00:07:34,439 But he's got that pan! That pan. But he's got that pan! That pan.
144 00:07:34,639 00:07:38,360 Hopefully this will be his lucky token to get him the win. Hopefully this will be his lucky token to get him the win.
145 00:07:41,399 00:07:43,959 MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen
146 00:07:44,159 00:07:48,600 and tonight, we're cooking up some sensational seafood. and tonight, we're cooking up some sensational seafood.
147 00:07:48,800 00:07:52,360 Home cook Yanni, is hoping his grandmother's recipe Home cook Yanni, is hoping his grandmother's recipe
148 00:07:52,560 00:07:57,279 for Pan-fried Octopus and Greek Salad will earn him another trophy, for Pan-fried Octopus and Greek Salad will earn him another trophy,
149 00:07:57,480 00:08:01,439 while head chef Jarrod of restaurant Elyros while head chef Jarrod of restaurant Elyros
150 00:08:01,639 00:08:03,759 is making a sophisticated dish - is making a sophisticated dish -
151 00:08:03,959 00:08:09,120 Barramundi with Wine-braised Calamari and Black Rice. Barramundi with Wine-braised Calamari and Black Rice.
152 00:08:09,319 00:08:12,399 Blind judge Mark will be picking the winner Blind judge Mark will be picking the winner
153 00:08:12,600 00:08:15,199 without knowing who cooked which dish. without knowing who cooked which dish.
154 00:08:16,879 00:08:20,959 What I'll be looking for will be the perfectly executed seafood. What I'll be looking for will be the perfectly executed seafood.
155 00:08:21,160 00:08:23,600 If it's going to be a squid it's got to be soft, If it's going to be a squid it's got to be soft,
156 00:08:23,800 00:08:25,360 you just want it to fall apart in your mouth. you just want it to fall apart in your mouth.
157 00:08:25,560 00:08:27,959 Same with the fish, you don't want it too dry, Same with the fish, you don't want it too dry,
158 00:08:28,160 00:08:30,639 you just want it to be well executed you just want it to be well executed
159 00:08:30,839 00:08:33,559 so it's nice and juicy, it just flakes off that fillet. so it's nice and juicy, it just flakes off that fillet.
160 00:08:33,759 00:08:37,200 Whatever form it comes in, I'll be sitting down to a feast. Whatever form it comes in, I'll be sitting down to a feast.
161 00:08:38,240 00:08:40,320 Yanni, how are you going over there? Yanni, how are you going over there?
162 00:08:40,519 00:08:42,080 Uh, good so far, yep. Uh, good so far, yep.
163 00:08:42,279 00:08:43,879 How about yourself? How about yourself?
164 00:08:44,080 00:08:45,679 Yeah, I feel good. Yeah, I feel good.
165 00:08:45,879 00:08:48,039 I can smell it from here, it smells delicious. I can smell it from here, it smells delicious.
166 00:08:48,240 00:08:49,759 Thanks. Thanks.
167 00:08:49,960 00:08:51,639 Doesn't smell that good though. Doesn't smell that good though.
168 00:08:51,840 00:08:53,440 (CHUCKLES) (CHUCKLES)
169 00:08:53,679 00:08:56,519 What's he going to do with his octopus? I have no idea. What's he going to do with his octopus? I have no idea.
170 00:08:58,399 00:09:00,840 The kind of process for me when cooking the octopus The kind of process for me when cooking the octopus
171 00:09:01,039 00:09:03,600 is a lot about just cutting little pieces off is a lot about just cutting little pieces off
172 00:09:03,799 00:09:06,799 so I can check to see whether things have turned inside so I can check to see whether things have turned inside
173 00:09:07,000 00:09:08,840 from translucent to opaque. from translucent to opaque.
174 00:09:14,399 00:09:16,000 No, that's turned it rubbery. No, that's turned it rubbery.
175 00:09:17,039 00:09:19,639 Normally it would be soft by now. Normally it would be soft by now.
176 00:09:19,840 00:09:22,080 No. No.
177 00:09:22,279 00:09:24,240 I don't think he's happy with the octopus. I don't think he's happy with the octopus.
178 00:09:24,440 00:09:27,360 Mmm. Mmm.
179 00:09:27,559 00:09:29,679 I'm worried about the octopus. I'm worried about the octopus.
180 00:09:29,879 00:09:32,960 The taste and the flavour's getting real caramely. The taste and the flavour's getting real caramely.
181 00:09:33,159 00:09:36,720 It tastes nice but it's chewy. It tastes nice but it's chewy.
182 00:09:37,799 00:09:40,360 Do you think he's stuffed it up? Do you think he's stuffed it up?
183 00:09:40,559 00:09:42,320 No. No.
184 00:09:45,399 00:09:46,960 JARROD: Now that my calamari's poaching, JARROD: Now that my calamari's poaching,
185 00:09:47,159 00:09:48,840 I'm going to move on to my nettle puree. I'm going to move on to my nettle puree.
186 00:09:49,039 00:09:51,519 I've got some nettles, it's a prickly type of weed. I've got some nettles, it's a prickly type of weed.
187 00:09:51,720 00:09:54,399 It's got a distinct flavour, it's almost like seaweed. It's got a distinct flavour, it's almost like seaweed.
188 00:09:54,600 00:09:57,000 This is the start of my nettle puree. This is the start of my nettle puree.
189 00:09:57,200 00:10:01,320 Thinly shaved white onions that I sweat down in olive oil, Thinly shaved white onions that I sweat down in olive oil,
190 00:10:01,519 00:10:04,480 to that I add a healthy amount of nettles to that I add a healthy amount of nettles
191 00:10:04,679 00:10:08,519 and a little bit of spinach just to level out that nettle flavour. and a little bit of spinach just to level out that nettle flavour.
192 00:10:08,759 00:10:13,000 They used to grow outside our sheering shed on the farm, it stings. They used to grow outside our sheering shed on the farm, it stings.
193 00:10:13,200 00:10:15,519 Uh, you know if you get stung by it, it's not very enjoyable. Uh, you know if you get stung by it, it's not very enjoyable.
194 00:10:15,720 00:10:17,600 It's not nice. It's not enjoyable, no. It's not nice. It's not enjoyable, no.
195 00:10:17,799 00:10:19,080 Well, you cook out... Well, you cook out...
196 00:10:19,279 00:10:21,759 Once it's cooked it loses its itchiness. Once it's cooked it loses its itchiness.
197 00:10:21,960 00:10:24,320 Once my greens are sweated down, Once my greens are sweated down,
198 00:10:24,519 00:10:29,559 I add them into the blender and blend them until silky smooth. I add them into the blender and blend them until silky smooth.
199 00:10:33,080 00:10:34,679 That's done. That's done.
200 00:10:37,320 00:10:40,320 I've got my salad, that's pretty much done, I've got my salad, that's pretty much done,
201 00:10:40,519 00:10:43,639 and I'm getting started on the tzatziki. and I'm getting started on the tzatziki.
202 00:10:43,840 00:10:47,799 I've got a side of tzatziki that I'm also including with this dish I've got a side of tzatziki that I'm also including with this dish
203 00:10:48,000 00:10:51,000 'cause it's great to dip those bits of octopus in. 'cause it's great to dip those bits of octopus in.
204 00:10:51,200 00:10:54,279 So I chopped up my garlic for the tzatziki, So I chopped up my garlic for the tzatziki,
205 00:10:54,480 00:10:57,480 then I strained yoghurt. then I strained yoghurt.
206 00:10:57,679 00:11:02,799 Well, I grated that cucumber and... unscathed! (CHUCKLES) Well, I grated that cucumber and... unscathed! (CHUCKLES)
207 00:11:03,000 00:11:06,519 Bit of dill, white wine vinegar, Bit of dill, white wine vinegar,
208 00:11:06,720 00:11:10,519 mix that all through and olive oil. mix that all through and olive oil.
209 00:11:11,879 00:11:13,600 So once I got the tzatziki in the fridge, So once I got the tzatziki in the fridge,
210 00:11:13,799 00:11:17,080 back to the octopus and really just trying that, back to the octopus and really just trying that,
211 00:11:17,279 00:11:20,399 tasting it to see how it's going in terms of getting tender. tasting it to see how it's going in terms of getting tender.
212 00:11:22,840 00:11:25,720 It's softening, it's still a little bit rubbery. It's softening, it's still a little bit rubbery.
213 00:11:25,919 00:11:27,399 This one just takes time This one just takes time
214 00:11:27,600 00:11:32,200 so the idea is to cook it as long as possible, as low as possible. so the idea is to cook it as long as possible, as low as possible.
215 00:11:32,399 00:11:36,279 It's still pretty difficult to get the octopus soft It's still pretty difficult to get the octopus soft
216 00:11:36,480 00:11:38,720 but I've got enough time up my sleeve I think with this one but I've got enough time up my sleeve I think with this one
217 00:11:38,919 00:11:40,360 and I should be able to get there and I should be able to get there
218 00:11:40,559 00:11:42,600 and plate something up that's pretty great. and plate something up that's pretty great.
219 00:11:45,399 00:11:47,279 I'm happy with my nettle puree, I'm happy with my nettle puree,
220 00:11:47,480 00:11:51,440 now I'm going to do a burnt onion dressing for my black rice. now I'm going to do a burnt onion dressing for my black rice.
221 00:11:51,639 00:11:56,399 I first burn onions quite hard in a dry pan... I first burn onions quite hard in a dry pan...
222 00:11:59,440 00:12:01,240 ..and then blitz it with some olive oil ..and then blitz it with some olive oil
223 00:12:01,440 00:12:02,720 and just a little bit of vinegar. and just a little bit of vinegar.
224 00:12:02,919 00:12:05,919 It's in there to add that little bit of acidity It's in there to add that little bit of acidity
225 00:12:06,120 00:12:08,200 and another level of flavour. and another level of flavour.
226 00:12:09,919 00:12:11,919 Still cooking that octopus? Uh, yeah. Still cooking that octopus? Uh, yeah.
227 00:12:15,919 00:12:17,320 Tasting as it goes along Tasting as it goes along
228 00:12:17,519 00:12:19,279 to see if things are getting more and more tender to see if things are getting more and more tender
229 00:12:19,480 00:12:22,039 or if things are still rubbery. or if things are still rubbery.
230 00:12:27,639 00:12:30,519 It's going well, I think, it's getting there, it's softening. It's going well, I think, it's getting there, it's softening.
231 00:12:30,720 00:12:33,279 Once the octopus was sort of getting there, Once the octopus was sort of getting there,
232 00:12:33,480 00:12:37,440 put my flatbreads on the grill plate onto the stove, put my flatbreads on the grill plate onto the stove,
233 00:12:37,639 00:12:39,600 cut those up in a plate next to the tzatziki cut those up in a plate next to the tzatziki
234 00:12:39,799 00:12:43,080 and I think it just fits with the whole Greek ethos and I think it just fits with the whole Greek ethos
235 00:12:43,279 00:12:46,080 of sharing food, being merry, being happy of sharing food, being merry, being happy
236 00:12:46,279 00:12:48,080 and, you know, generosity. and, you know, generosity.
237 00:12:48,279 00:12:49,720 Yanni. Yeah. Yanni. Yeah.
238 00:12:49,919 00:12:51,320 How's it going? How's it going?
239 00:12:51,519 00:12:54,320 Uh, it's going slowly but it's getting there. Uh, it's going slowly but it's getting there.
240 00:12:54,519 00:12:55,799 You know what? You know what?
241 00:12:56,000 00:12:58,080 You're being very gentle and not being impatient with it You're being very gentle and not being impatient with it
242 00:12:58,279 00:12:59,679 and hopefully that'll pay off for you. and hopefully that'll pay off for you.
243 00:12:59,879 00:13:01,799 I hope so, yeah, I hope the patience will. I hope so, yeah, I hope the patience will.
244 00:13:02,000 00:13:03,600 Excellent, and... I've got some flatbreads. Excellent, and... I've got some flatbreads.
245 00:13:03,799 00:13:06,840 I've got the tzatziki with it and the salad. I've got the tzatziki with it and the salad.
246 00:13:07,080 00:13:09,679 It's all ready to plate up. Oh, you're all organised, so keep your cool. It's all ready to plate up. Oh, you're all organised, so keep your cool.
247 00:13:09,879 00:13:12,320 It's working for you. Will do. Thanks, Melissa. It's working for you. Will do. Thanks, Melissa.
248 00:13:15,039 00:13:17,440 JARROD: Hey? When are we going to put the fish in? JARROD: Hey? When are we going to put the fish in?
249 00:13:20,559 00:13:23,240 I'm cooking my barramundi skin-side down I'm cooking my barramundi skin-side down
250 00:13:23,440 00:13:27,080 because I want to get that really nice caramelisation because I want to get that really nice caramelisation
251 00:13:27,279 00:13:29,440 and crispy skin happening. and crispy skin happening.
252 00:13:29,639 00:13:32,480 DAN HONG: Do you know that barramundi is Mark's favourite fish? DAN HONG: Do you know that barramundi is Mark's favourite fish?
253 00:13:32,679 00:13:35,080 I did not know that. That's good inside information. I did not know that. That's good inside information.
254 00:13:35,279 00:13:38,720 But it's pretty high up on my list. Mmm... But it's pretty high up on my list. Mmm...
255 00:13:38,919 00:13:40,240 I do... I do love it. I do... I do love it.
256 00:13:40,440 00:13:42,399 You already have your foot in the door there. You already have your foot in the door there.
257 00:13:42,600 00:13:45,679 There's less than ten minutes to go so I'll let you finish up. There's less than ten minutes to go so I'll let you finish up.
258 00:13:45,879 00:13:47,480 Cheers. Thanks. Thank you. Cheers. Thanks. Thank you.
259 00:13:47,679 00:13:50,279 This is great. I've made the right choice. This is great. I've made the right choice.
260 00:13:50,480 00:13:52,960 I'm really going to have one up on Yanni for this one. I'm really going to have one up on Yanni for this one.
261 00:13:53,159 00:13:54,559 I'm super happy. I'm super happy.
262 00:13:54,759 00:13:56,919 Oh, barra's done. Done? Oh, barra's done. Done?
263 00:13:57,120 00:13:59,240 You need to get your rice in, eh? You need to get your rice in, eh?
264 00:13:59,440 00:14:01,519 Hey, Jarrod. How's it going? Hey, Jarrod. How's it going?
265 00:14:01,720 00:14:05,240 I thought I'd come and have a look. A sneaky look. I thought I'd come and have a look. A sneaky look.
266 00:14:05,440 00:14:08,159 Fish looks nice and crispy. Yeah, it's come out quite well. Fish looks nice and crispy. Yeah, it's come out quite well.
267 00:14:08,360 00:14:09,720 That looks amazing. That looks amazing.
268 00:14:09,919 00:14:13,159 DAN HONG: Hey, guys, five minutes to go. Let's start plating up. DAN HONG: Hey, guys, five minutes to go. Let's start plating up.
269 00:14:13,360 00:14:16,039 I'll get to plating then. Get plating, Yanni! I'll get to plating then. Get plating, Yanni!
270 00:14:16,240 00:14:18,159 Do your giagia proud. Yep. Do your giagia proud. Yep.
271 00:14:19,519 00:14:21,799 Plating up the octopus just in a bowl, Plating up the octopus just in a bowl,
272 00:14:22,000 00:14:23,360 half-submerged in olive oil, half-submerged in olive oil,
273 00:14:23,559 00:14:25,799 that will really soften the octopus more. that will really soften the octopus more.
274 00:14:26,000 00:14:28,279 Squeeze of lemon juice Squeeze of lemon juice
275 00:14:28,480 00:14:31,679 and some of the Greek oregano on top. and some of the Greek oregano on top.
276 00:14:31,879 00:14:36,480 To plate this dish, I get my puree, my black rice onto the plate... To plate this dish, I get my puree, my black rice onto the plate...
277 00:14:36,679 00:14:38,720 Don't forget your calamari. And your sauce. Don't forget your calamari. And your sauce.
278 00:14:38,960 00:14:42,480 Very good. They're quite important. Thanks, guys! Very good. They're quite important. Thanks, guys!
279 00:14:42,679 00:14:45,240 ..and my fish and finish with the sauce ..and my fish and finish with the sauce
280 00:14:45,440 00:14:47,519 and red wine-poached calamari. and red wine-poached calamari.
281 00:14:48,960 00:14:51,519 YANNI: Just so happy I've been able to share the love of Greek food, YANNI: Just so happy I've been able to share the love of Greek food,
282 00:14:51,720 00:14:54,320 I think I've made Grandma really proud. I think I've made Grandma really proud.
283 00:14:57,399 00:14:58,879 PRESENTERS: Yay, go Yanni! PRESENTERS: Yay, go Yanni!
284 00:14:59,080 00:15:02,080 (APPLAUSE) (APPLAUSE)
285 00:15:02,279 00:15:05,360 Jarrod! Looking good! (APPLAUSE) Jarrod! Looking good! (APPLAUSE)
286 00:15:16,759 00:15:18,960 Oh, that's some presentation. Well done. Oh, that's some presentation. Well done.
287 00:15:19,159 00:15:20,960 Well done, everyone. Nice work, man. Well done, everyone. Nice work, man.
288 00:15:22,000 00:15:25,159 Congrats. Well done. Thanks. Congrats. Well done. Thanks.
289 00:15:36,360 00:15:39,240 MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen MAEVE O'MEARA: It's Greek week in The Chefs' Line kitchen
290 00:15:39,440 00:15:43,080 and tonight, it's a battle for the best seafood dish. and tonight, it's a battle for the best seafood dish.
291 00:15:43,279 00:15:45,519 Home cook Yanni has been successful all week Home cook Yanni has been successful all week
292 00:15:45,720 00:15:48,519 using his grandmother's recipes using his grandmother's recipes
293 00:15:48,720 00:15:51,080 and tonight it's one of her most popular - and tonight it's one of her most popular -
294 00:15:51,279 00:15:53,559 Pan-fried Octopus with Greek Salad. Pan-fried Octopus with Greek Salad.
295 00:15:53,759 00:15:56,039 And head chef Jarrod has raised the bar And head chef Jarrod has raised the bar
296 00:15:56,240 00:15:58,279 by cooking a sophisticated meal - by cooking a sophisticated meal -
297 00:15:58,480 00:16:02,679 Barramundi with Wine-braised Calamari and Black Rice. Barramundi with Wine-braised Calamari and Black Rice.
298 00:16:02,879 00:16:06,000 It's now time for blind tasting judge Mark It's now time for blind tasting judge Mark
299 00:16:06,200 00:16:09,600 to try both plates and decide on a winner. to try both plates and decide on a winner.
300 00:16:09,840 00:16:13,600 Welcome back, Mark. Hi, Dan, hi, Melissa. Hello. Welcome back, Mark. Hi, Dan, hi, Melissa. Hello.
301 00:16:13,799 00:16:15,639 Are you ready for the taste of the ocean? Are you ready for the taste of the ocean?
302 00:16:15,840 00:16:17,320 Oh, sure am, Dan. Oh, sure am, Dan.
303 00:16:17,519 00:16:19,559 Wow, they're stunners, aren't they? Wow, they're stunners, aren't they?
304 00:16:19,759 00:16:21,480 Where would you like to start? Where would you like to start?
305 00:16:21,679 00:16:25,000 Is that barramundi I spy? Mmm... Oui, chef. Is that barramundi I spy? Mmm... Oui, chef.
306 00:16:25,200 00:16:29,639 Oh, I love a bit of barramundi. Let's start here. Oh, I love a bit of barramundi. Let's start here.
307 00:16:31,080 00:16:33,960 This is Barramundi with Wine-Braised Calamari This is Barramundi with Wine-Braised Calamari
308 00:16:34,159 00:16:36,279 and Black Rice. and Black Rice.
309 00:16:36,480 00:16:38,360 Wow, that sounds flash, doesn't it? Wow, that sounds flash, doesn't it?
310 00:16:38,559 00:16:42,360 What you have underneath this barramundi is the black rice. What you have underneath this barramundi is the black rice.
311 00:16:42,600 00:16:46,159 It's been coated with a burnt onion vinaigrette. Cool. It's been coated with a burnt onion vinaigrette. Cool.
312 00:16:46,360 00:16:51,200 And then here is the nettle puree and the wine-braised calamari. And then here is the nettle puree and the wine-braised calamari.
313 00:16:51,399 00:16:54,320 Wow, there's a lot going on here, isn't there? Wow, there's a lot going on here, isn't there?
314 00:16:54,519 00:16:56,200 Let's tuck in. Let's tuck in.
315 00:16:56,399 00:17:00,159 Now, the risk with the calamari is, you know, it can be really dry. Now, the risk with the calamari is, you know, it can be really dry.
316 00:17:00,360 00:17:02,639 Let's test it. Let's test it.
317 00:17:07,000 00:17:08,640 How's it cooked? How's it cooked?
318 00:17:08,839 00:17:11,480 Just cooked, taste of red wine on the outside. Just cooked, taste of red wine on the outside.
319 00:17:11,720 00:17:15,000 It's gone to that soft point, which is really nice and it's very important. It's gone to that soft point, which is really nice and it's very important.
320 00:17:15,200 00:17:18,680 Looks like baby barramundi, could be very tasty as well. Looks like baby barramundi, could be very tasty as well.
321 00:17:23,160 00:17:24,640 Mmm... Mmm...
322 00:17:24,839 00:17:26,839 The barramundi is beautiful. The barramundi is beautiful.
323 00:17:27,039 00:17:29,640 It's juicy, it's nice and soft and creamy, It's juicy, it's nice and soft and creamy,
324 00:17:29,839 00:17:32,079 that's what I love about barramundi. that's what I love about barramundi.
325 00:17:32,279 00:17:35,880 Put barra in front of Mark, you're halfway there, aren't you?! Put barra in front of Mark, you're halfway there, aren't you?!
326 00:17:36,079 00:17:37,279 (CHUCKLES) (CHUCKLES)
327 00:17:37,480 00:17:39,319 Oh, you're doing exactly what I would do. Oh, you're doing exactly what I would do.
328 00:17:39,519 00:17:40,799 A little bit of everything. A little bit of everything.
329 00:17:41,000 00:17:42,440 Whoa. Whoa.
330 00:17:51,119 00:17:52,559 Wow. Wow.
331 00:17:53,599 00:17:54,880 Beautiful. Beautiful.
332 00:17:55,079 00:17:58,000 The nettle's smooth, texturally quite nice. The nettle's smooth, texturally quite nice.
333 00:17:58,200 00:18:00,039 Is there another green in there with that nettle? Is there another green in there with that nettle?
334 00:18:00,240 00:18:01,519 It's a little bit of spinach. It's a little bit of spinach.
335 00:18:01,720 00:18:05,400 You can taste it, it smooths out that nettle and the rice, You can taste it, it smooths out that nettle and the rice,
336 00:18:05,599 00:18:07,160 burnt glaze through there as well. burnt glaze through there as well.
337 00:18:07,359 00:18:08,519 That's right. That's right.
338 00:18:08,720 00:18:11,279 A lot of clever conception and a lot of knowledge built into this dish. A lot of clever conception and a lot of knowledge built into this dish.
339 00:18:11,480 00:18:14,400 A lot of thought behind this dish, definitely. A lot of thought behind this dish, definitely.
340 00:18:14,599 00:18:17,640 Mmm. Overall, a beautiful, beautiful plate. Mmm. Overall, a beautiful, beautiful plate.
341 00:18:17,839 00:18:22,200 The calamari it's nice and soft. I love the rice. The calamari it's nice and soft. I love the rice.
342 00:18:22,440 00:18:27,359 I love the nettle, the creaminess of the barramundi, the crispness of the skin. I love the nettle, the creaminess of the barramundi, the crispness of the skin.
343 00:18:27,559 00:18:30,359 Put that all on a fork, it just pops in my mouth. Put that all on a fork, it just pops in my mouth.
344 00:18:30,559 00:18:33,160 That sounds like a fantastic start. That sounds like a fantastic start.
345 00:18:33,359 00:18:36,640 Let's see if the next dish is also a cracker. Let's see if the next dish is also a cracker.
346 00:18:36,839 00:18:39,559 This is Pan-fried Octopus and Greek Salad. This is Pan-fried Octopus and Greek Salad.
347 00:18:39,759 00:18:42,000 Wow. Wow.
348 00:18:42,200 00:18:44,039 This is just a classic Greek dish. This is just a classic Greek dish.
349 00:18:44,240 00:18:45,720 Who doesn't love a bit of octopus? Who doesn't love a bit of octopus?
350 00:18:45,920 00:18:49,240 This has got to be nice, it's got to be soft, This has got to be nice, it's got to be soft,
351 00:18:49,440 00:18:51,920 but it's looking really lonely in here. but it's looking really lonely in here.
352 00:18:52,119 00:18:54,400 You serve that up to giagia she'd be starving. You serve that up to giagia she'd be starving.
353 00:18:56,359 00:18:57,720 What happened? What happened?
354 00:18:57,920 00:18:59,599 It's not very Greek, is it? Not very generous. It's not very Greek, is it? Not very generous.
355 00:18:59,799 00:19:02,160 OK, there was a lot of, "Let's see if this is cooked." OK, there was a lot of, "Let's see if this is cooked."
356 00:19:02,359 00:19:04,039 Oh, a lot of eating? Oh, a lot of eating?
357 00:19:04,240 00:19:06,759 So, I don't know if the reason why you have so little of it So, I don't know if the reason why you have so little of it
358 00:19:06,960 00:19:08,559 is because it was so good. is because it was so good.
359 00:19:08,759 00:19:10,200 Well, let's find out. Well, let's find out.
360 00:19:13,519 00:19:16,480 That looks pretty tender to me, actually. Yeah. That looks pretty tender to me, actually. Yeah.
361 00:19:18,000 00:19:19,720 Mm. Look, lovely dish. Mm. Look, lovely dish.
362 00:19:19,920 00:19:23,279 The octopus and that char, it's really tasty The octopus and that char, it's really tasty
363 00:19:23,480 00:19:25,519 but, for me, but, for me,
364 00:19:25,720 00:19:28,039 I would have just liked a little bit more tenderisation. I would have just liked a little bit more tenderisation.
365 00:19:28,240 00:19:30,160 If it just had that little bit more time... If it just had that little bit more time...
366 00:19:30,359 00:19:32,200 I think he ate all the tender bits. I think he ate all the tender bits.
367 00:19:33,480 00:19:34,799 How's that Greek salad? How's that Greek salad?
368 00:19:35,000 00:19:36,920 This screams Greece! This screams Greece!
369 00:19:38,400 00:19:40,559 Tzatziki as well. Tzatziki as well.
370 00:19:40,759 00:19:44,079 It's like you're own little mezze platter, Mark. It's like you're own little mezze platter, Mark.
371 00:19:45,119 00:19:48,079 Nice and creamy, beautiful. Nice and creamy, beautiful.
372 00:19:48,279 00:19:51,160 But the star is the octopus here. But the star is the octopus here.
373 00:19:51,359 00:19:52,839 There's beauty in simple food There's beauty in simple food
374 00:19:53,039 00:19:55,799 and in the end it's about going back for more. and in the end it's about going back for more.
375 00:19:56,000 00:19:58,200 And would I go back for more? I would! And would I go back for more? I would!
376 00:19:58,400 00:20:00,119 That's a great sign. That's a great sign.
377 00:20:00,319 00:20:02,440 Alright, Mark, time to make your decision, Alright, Mark, time to make your decision,
378 00:20:02,640 00:20:05,839 which dish was the Greek showstopper? which dish was the Greek showstopper?
379 00:20:06,039 00:20:08,799 You know what, there's Greek triumphs You know what, there's Greek triumphs
380 00:20:09,000 00:20:10,960 and there's Greek tragedies. and there's Greek tragedies.
381 00:20:11,160 00:20:13,839 I think tonight though, they're triumphs. I think tonight though, they're triumphs.
382 00:20:16,319 00:20:18,839 It's Greek week in The Chefs' Line kitchen It's Greek week in The Chefs' Line kitchen
383 00:20:19,039 00:20:22,200 and it's been a battle for the best seafood. and it's been a battle for the best seafood.
384 00:20:22,400 00:20:26,519 Home cook Yanni inspired by his grandmother's recipe Home cook Yanni inspired by his grandmother's recipe
385 00:20:26,720 00:20:29,359 made Pan-fried Octopus with Greek Salad, made Pan-fried Octopus with Greek Salad,
386 00:20:29,559 00:20:31,000 while head chef Jarrod while head chef Jarrod
387 00:20:31,200 00:20:34,519 blended classic Greek flavours with Aussie ingredients blended classic Greek flavours with Aussie ingredients
388 00:20:34,720 00:20:38,839 and made Barramundi with Wine-braised Calamari and Black Rice. and made Barramundi with Wine-braised Calamari and Black Rice.
389 00:20:39,039 00:20:43,440 Now it's time for blind tasting judge Mark to reveal the winner. Now it's time for blind tasting judge Mark to reveal the winner.
390 00:20:43,640 00:20:46,759 You have both demonstrated just how versatile, You have both demonstrated just how versatile,
391 00:20:46,960 00:20:50,640 delicious and amazing Greek cuisine is. delicious and amazing Greek cuisine is.
392 00:20:50,839 00:20:54,039 Head Chef Jarrod, how did your cook go tonight? Head Chef Jarrod, how did your cook go tonight?
393 00:20:54,240 00:20:56,200 I think I did quite well. I'm pretty happy. I think I did quite well. I'm pretty happy.
394 00:20:56,400 00:20:58,559 It's just a beautiful showcase of the flavours. It's just a beautiful showcase of the flavours.
395 00:20:58,759 00:21:02,200 Yanni, was giagia in the kitchen with you tonight? Yanni, was giagia in the kitchen with you tonight?
396 00:21:02,440 00:21:06,119 I think she was. When I cook these for you guys, it's an amazing feeling. I think she was. When I cook these for you guys, it's an amazing feeling.
397 00:21:06,319 00:21:09,160 Alright, Mark, it's time to pick your winner Alright, Mark, it's time to pick your winner
398 00:21:09,359 00:21:11,160 and the winner of Greek week. and the winner of Greek week.
399 00:21:11,359 00:21:14,759 I enjoyed both of these dishes for different reasons. I enjoyed both of these dishes for different reasons.
400 00:21:14,960 00:21:18,359 The barramundi was sophisticated and complex The barramundi was sophisticated and complex
401 00:21:18,559 00:21:22,799 and everything worked beautifully together on this plate. and everything worked beautifully together on this plate.
402 00:21:23,000 00:21:27,920 The octopus, simple, light, fresh, The octopus, simple, light, fresh,
403 00:21:28,119 00:21:30,480 screaming Greece! screaming Greece!
404 00:21:31,559 00:21:34,799 For me the choice came down to seafood For me the choice came down to seafood
405 00:21:35,000 00:21:37,240 and one dish really made it shine. and one dish really made it shine.
406 00:21:39,200 00:21:43,599 After tasting both of your Greek seafood dishes, After tasting both of your Greek seafood dishes,
407 00:21:43,799 00:21:45,400 the best plate on the pass is... the best plate on the pass is...
408 00:21:49,400 00:21:53,079 After tasting both of your Greek seafood dishes, After tasting both of your Greek seafood dishes,
409 00:21:53,279 00:21:57,400 the best plate on the pass is... the best plate on the pass is...
410 00:21:58,640 00:22:00,039 ..the barramundi! ..the barramundi!
411 00:22:00,240 00:22:01,920 (CHEERING AND APPLAUSE) (CHEERING AND APPLAUSE)
412 00:22:02,119 00:22:03,640 Well done. Well done.
413 00:22:07,039 00:22:09,440 The barramundi, it was perfectly cooked. The barramundi, it was perfectly cooked.
414 00:22:09,640 00:22:12,640 The nettle puree, beautiful pop of green. The nettle puree, beautiful pop of green.
415 00:22:12,839 00:22:15,400 The calamari was tender and cooked to that point The calamari was tender and cooked to that point
416 00:22:15,599 00:22:17,640 where it was just nice and soft and rich where it was just nice and soft and rich
417 00:22:17,839 00:22:22,279 and that red wine came right through and the rice, perfect. and that red wine came right through and the rice, perfect.
418 00:22:22,480 00:22:26,319 Jarrod, your understanding of Greek flavours is amazing. Jarrod, your understanding of Greek flavours is amazing.
419 00:22:26,519 00:22:28,400 Are you proud of your recipe tonight? Are you proud of your recipe tonight?
420 00:22:28,599 00:22:30,720 I'm definitely proud of my recipe. I'm definitely proud of my recipe.
421 00:22:30,920 00:22:33,480 It's a good tweak on a classic dish. It's a good tweak on a classic dish.
422 00:22:33,680 00:22:35,839 Well done, chef. Well done, chef.
423 00:22:36,039 00:22:39,880 Yanni, this octopus, it's a Greek classic just like yourself. Yanni, this octopus, it's a Greek classic just like yourself.
424 00:22:40,079 00:22:42,160 Look, I'd eat this any day of the week Look, I'd eat this any day of the week
425 00:22:42,359 00:22:45,160 and one thing I'd like to say is and one thing I'd like to say is
426 00:22:45,359 00:22:49,039 I would have liked that octopus just to be a little bit more tender. I would have liked that octopus just to be a little bit more tender.
427 00:22:50,559 00:22:52,920 Yanni, you made it all the way to the final, Yanni, you made it all the way to the final,
428 00:22:53,119 00:22:55,599 you must be proud of yourself. you must be proud of yourself.
429 00:22:55,799 00:23:00,000 I'm very, very actually, but really more proud of my grandma I'm very, very actually, but really more proud of my grandma
430 00:23:00,200 00:23:03,079 and her recipes because that's what got me here. and her recipes because that's what got me here.
431 00:23:03,279 00:23:05,079 Bet you your giagia's proud of you too. Bet you your giagia's proud of you too.
432 00:23:07,000 00:23:09,400 And there's nothing left to do, but to try this food! And there's nothing left to do, but to try this food!
433 00:23:09,599 00:23:13,200 Let's dig in! Alright! Let's dig in! Alright!
434 00:23:16,000 00:23:17,440 Well done, Jarrod. Well done, Jarrod.
435 00:23:17,640 00:23:20,920 Tasty, really nice. Good. Tasty, really nice. Good.
436 00:23:21,119 00:23:22,920 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
437 00:23:23,119 00:23:24,640 Hi, Jarrod, how are you? Hi, Mel. Hi, Jarrod, how are you? Hi, Mel.
438 00:23:24,880 00:23:28,400 The competition may be over but the delicious food doesn't stop here, The competition may be over but the delicious food doesn't stop here,
439 00:23:28,599 00:23:30,039 as we explore... as we explore...
440 00:23:30,240 00:23:31,720 Are you serious? Are you serious?
441 00:23:31,920 00:23:34,079 No I'm not, it's totally not, it just came from the garden. No I'm not, it's totally not, it just came from the garden.
442 00:23:34,279 00:23:35,720 ..the Elyros kitchen... ..the Elyros kitchen...
443 00:23:35,920 00:23:37,680 Can I do one too? Yeah, absolutely. Can I do one too? Yeah, absolutely.
444 00:23:37,880 00:23:41,119 ..and their gorgeous Greek-inspired menu. ..and their gorgeous Greek-inspired menu.
445 00:23:41,359 00:23:45,680 Wow, Jarrod, that's amazing. Thank you so much. No worries. Wow, Jarrod, that's amazing. Thank you so much. No worries.