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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. |