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1 | 00:00:01,040 | 00:00:03,000 | MELISSA LEONG: This week on The Chef's Line... | MELISSA LEONG: This week on The Chef's Line... |
2 | 00:00:04,400 | 00:00:08,320 | ..we have enjoyed the simple and seasonal flavours of Greek cuisine. | ..we have enjoyed the simple and seasonal flavours of Greek cuisine. |
3 | 00:00:08,520 | 00:00:10,960 | This is just a classic Greek dish. | This is just a classic Greek dish. |
4 | 00:00:11,160 | 00:00:13,000 | Four Grecian home cooks | Four Grecian home cooks |
5 | 00:00:13,200 | 00:00:15,640 | took on the culinary might of the professionals | took on the culinary might of the professionals |
6 | 00:00:15,840 | 00:00:18,040 | from Melbourne hatted restaurant Elyros... | from Melbourne hatted restaurant Elyros... |
7 | 00:00:18,240 | 00:00:22,080 | Elyros's ethos is, you know, fresh, free range produce, | Elyros's ethos is, you know, fresh, free range produce, |
8 | 00:00:22,280 | 00:00:24,680 | shared over a table with a glass of wine. | shared over a table with a glass of wine. |
9 | 00:00:24,880 | 00:00:28,720 | ..in a week packed with ancient flavours and traditional recipes. | ..in a week packed with ancient flavours and traditional recipes. |
10 | 00:00:28,920 | 00:00:30,960 | Let's smoke some cheese, shall we? | Let's smoke some cheese, shall we? |
11 | 00:00:32,520 | 00:00:33,920 | I'm Melissa Leong. | I'm Melissa Leong. |
12 | 00:00:34,120 | 00:00:35,320 | And tonight, I'm in Melbourne | And tonight, I'm in Melbourne |
13 | 00:00:35,520 | 00:00:39,400 | to discover a unique approach to this forerunner of Western cuisine. | to discover a unique approach to this forerunner of Western cuisine. |
14 | 00:00:39,600 | 00:00:42,800 | This is vegetarian food at its best. | This is vegetarian food at its best. |
15 | 00:00:50,320 | 00:00:53,760 | Greece is one of the most ancient civilisations in the world, | Greece is one of the most ancient civilisations in the world, |
16 | 00:00:53,960 | 00:00:55,000 | with culinary traditions | with culinary traditions |
17 | 00:00:55,200 | 00:00:57,720 | that date back more than 4,000 years. | that date back more than 4,000 years. |
18 | 00:00:57,920 | 00:01:00,520 | Now, that's a lot of time to define a food culture, | Now, that's a lot of time to define a food culture, |
19 | 00:01:00,720 | 00:01:01,560 | and for Greek, | and for Greek, |
20 | 00:01:01,760 | 00:01:06,120 | it all comes down to unapologetically simple, seasonal and soulful food. | it all comes down to unapologetically simple, seasonal and soulful food. |
21 | 00:01:06,320 | 00:01:07,400 | One Melbourne restaurant | One Melbourne restaurant |
22 | 00:01:07,600 | 00:01:10,400 | is on a mission to redefine the way we see Greek food | is on a mission to redefine the way we see Greek food |
23 | 00:01:10,600 | 00:01:12,200 | through the cuisine of Crete. | through the cuisine of Crete. |
24 | 00:01:12,400 | 00:01:14,880 | Renowned to be one of the healthiest in the world, | Renowned to be one of the healthiest in the world, |
25 | 00:01:15,080 | 00:01:17,640 | I want to find out the secret to living the good life. | I want to find out the secret to living the good life. |
26 | 00:01:17,840 | 00:01:20,680 | I'm here in Camberwell to discover a taste of the Mediterranean. | I'm here in Camberwell to discover a taste of the Mediterranean. |
27 | 00:01:20,880 | 00:01:22,360 | This is Elyros. | This is Elyros. |
28 | 00:01:25,320 | 00:01:28,000 | Head chef Jarrod Smith recently undertook a research mission | Head chef Jarrod Smith recently undertook a research mission |
29 | 00:01:28,200 | 00:01:29,920 | to the island of Crete | to the island of Crete |
30 | 00:01:30,120 | 00:01:33,520 | to discover the secrets behind this little piece of Greece. | to discover the secrets behind this little piece of Greece. |
31 | 00:01:33,720 | 00:01:36,800 | So for someone who has never discovered Cretan food before, | So for someone who has never discovered Cretan food before, |
32 | 00:01:37,000 | 00:01:38,280 | how would you describe it? | how would you describe it? |
33 | 00:01:38,480 | 00:01:40,120 | A lot of foraged ingredients. | A lot of foraged ingredients. |
34 | 00:01:40,360 | 00:01:42,880 | So a lot of wild weeds and a lot of wild herbs. Mm-hm. | So a lot of wild weeds and a lot of wild herbs. Mm-hm. |
35 | 00:01:43,080 | 00:01:45,160 | You know, that kind of elevates each dish. | You know, that kind of elevates each dish. |
36 | 00:01:45,360 | 00:01:48,320 | Freshness is... is obviously key, you know. | Freshness is... is obviously key, you know. |
37 | 00:01:48,520 | 00:01:52,760 | And all those clean flavours are also super important, you know. | And all those clean flavours are also super important, you know. |
38 | 00:01:52,960 | 00:01:54,640 | There's no tricks, there's no show. | There's no tricks, there's no show. |
39 | 00:01:54,840 | 00:01:57,600 | It's just clean, honest cooking. | It's just clean, honest cooking. |
40 | 00:02:00,320 | 00:02:03,320 | Last night, Jarrod was in the final showdown of the week | Last night, Jarrod was in the final showdown of the week |
41 | 00:02:03,520 | 00:02:06,360 | against the best of the home cooks, Yanni. | against the best of the home cooks, Yanni. |
42 | 00:02:06,560 | 00:02:08,880 | It was a Greek seafood spectacular | It was a Greek seafood spectacular |
43 | 00:02:09,080 | 00:02:12,520 | that saw Jarrod's sophisticated barramundi and calamari combination | that saw Jarrod's sophisticated barramundi and calamari combination |
44 | 00:02:12,720 | 00:02:14,040 | crowned the winner. | crowned the winner. |
45 | 00:02:14,240 | 00:02:15,520 | I'm definitely proud of my recipe. | I'm definitely proud of my recipe. |
46 | 00:02:15,720 | 00:02:18,360 | It's a... it's a good tweak on a classic dish. | It's a... it's a good tweak on a classic dish. |
47 | 00:02:20,320 | 00:02:21,680 | So we're about to head into the kitchen. | So we're about to head into the kitchen. |
48 | 00:02:21,880 | 00:02:24,280 | What can I expect from spending the day with you guys? | What can I expect from spending the day with you guys? |
49 | 00:02:24,480 | 00:02:27,320 | Hopefully, you'll pick up on some... some classics that you know, | Hopefully, you'll pick up on some... some classics that you know, |
50 | 00:02:27,520 | 00:02:30,000 | but they won't be what you think they are. | but they won't be what you think they are. |
51 | 00:02:30,200 | 00:02:33,200 | Amazing. So Greek classics reimagined, Crete style. | Amazing. So Greek classics reimagined, Crete style. |
52 | 00:02:33,400 | 00:02:35,720 | Yeah. Cretan style with a... you know, a Melbourne flair. | Yeah. Cretan style with a... you know, a Melbourne flair. |
53 | 00:02:37,960 | 00:02:40,240 | I can see I'm clearly dressed for the part today, | I can see I'm clearly dressed for the part today, |
54 | 00:02:40,440 | 00:02:42,320 | 'cause look at all of these beautiful greens. | 'cause look at all of these beautiful greens. |
55 | 00:02:42,520 | 00:02:44,200 | Yep. What are we doing with them? | Yep. What are we doing with them? |
56 | 00:02:44,400 | 00:02:46,400 | Uh, we're going to make a spanakorizo. | Uh, we're going to make a spanakorizo. |
57 | 00:02:46,600 | 00:02:48,520 | This would be like a Cretan risotto? | This would be like a Cretan risotto? |
58 | 00:02:48,720 | 00:02:50,000 | Yes. OK. | Yes. OK. |
59 | 00:02:50,200 | 00:02:51,960 | So, a traditional spinach and rice dish. | So, a traditional spinach and rice dish. |
60 | 00:02:52,160 | 00:02:54,560 | So I'm gonna start with my rice base. | So I'm gonna start with my rice base. |
61 | 00:02:54,760 | 00:02:57,560 | So I'm just gonna dice up half an onion. | So I'm just gonna dice up half an onion. |
62 | 00:02:57,760 | 00:02:59,200 | So just nice and fine. | So just nice and fine. |
63 | 00:03:00,200 | 00:03:01,760 | With olive oil. | With olive oil. |
64 | 00:03:01,960 | 00:03:03,560 | Just a little season. | Just a little season. |
65 | 00:03:03,760 | 00:03:06,200 | The salt will help to bring out the moisture in the onions. | The salt will help to bring out the moisture in the onions. |
66 | 00:03:06,400 | 00:03:09,000 | You know, soften them a little bit. Yeah, a little bit quicker. | You know, soften them a little bit. Yeah, a little bit quicker. |
67 | 00:03:10,160 | 00:03:13,040 | Lovely. So to that, we're gonna add our rice. | Lovely. So to that, we're gonna add our rice. |
68 | 00:03:15,120 | 00:03:17,240 | So, back on the heat with the rice. Yep. | So, back on the heat with the rice. Yep. |
69 | 00:03:17,440 | 00:03:19,520 | I'm gonna give it just a quick little toast. | I'm gonna give it just a quick little toast. |
70 | 00:03:19,720 | 00:03:20,520 | Yep. | Yep. |
71 | 00:03:20,720 | 00:03:23,480 | And then just by... bit by bit, we add stock. | And then just by... bit by bit, we add stock. |
72 | 00:03:23,680 | 00:03:25,160 | I like to work my risotto. | I like to work my risotto. |
73 | 00:03:25,360 | 00:03:27,360 | I feel like it makes a much creamier end result. | I feel like it makes a much creamier end result. |
74 | 00:03:27,560 | 00:03:28,560 | Yeah. | Yeah. |
75 | 00:03:30,280 | 00:03:32,960 | OK, so this has been cooking for some time now. | OK, so this has been cooking for some time now. |
76 | 00:03:33,160 | 00:03:35,840 | So those rice kernels have, like, puffed up, | So those rice kernels have, like, puffed up, |
77 | 00:03:36,040 | 00:03:38,680 | taken on all that vegetable stock. | taken on all that vegetable stock. |
78 | 00:03:38,880 | 00:03:41,680 | I love it. It looks super creamy and silky. | I love it. It looks super creamy and silky. |
79 | 00:03:41,880 | 00:03:42,760 | Yep. | Yep. |
80 | 00:03:42,960 | 00:03:45,120 | As a cuisine, Greek is super seasonal, you know. | As a cuisine, Greek is super seasonal, you know. |
81 | 00:03:45,320 | 00:03:47,200 | They only use what they've got on hand. | They only use what they've got on hand. |
82 | 00:03:47,400 | 00:03:49,040 | There's... there's no point | There's... there's no point |
83 | 00:03:49,240 | 00:03:51,280 | in going out and getting something from the shops | in going out and getting something from the shops |
84 | 00:03:51,480 | 00:03:53,840 | when it grows in your backyard at a certain time of year, you know. | when it grows in your backyard at a certain time of year, you know. |
85 | 00:03:54,040 | 00:03:56,400 | And I'm gonna start on my puree. | And I'm gonna start on my puree. |
86 | 00:03:56,600 | 00:03:58,040 | So again, sort of fine. | So again, sort of fine. |
87 | 00:03:59,200 | 00:04:02,200 | It's really important to try and balance, like, all of your flavours. | It's really important to try and balance, like, all of your flavours. |
88 | 00:04:02,400 | 00:04:04,920 | Like obviously, you're working with a lot of greenery and stuff. | Like obviously, you're working with a lot of greenery and stuff. |
89 | 00:04:05,120 | 00:04:07,880 | You just don't want that bland favour of... boiled... boiled greens. | You just don't want that bland favour of... boiled... boiled greens. |
90 | 00:04:08,080 | 00:04:09,080 | Yeah. | Yeah. |
91 | 00:04:09,280 | 00:04:11,360 | So I can see all of those lovely sliced onions | So I can see all of those lovely sliced onions |
92 | 00:04:11,560 | 00:04:13,520 | cooking down in that beautiful olive oil. | cooking down in that beautiful olive oil. |
93 | 00:04:14,840 | 00:04:17,240 | So, onion's translucent. Nice and soft. | So, onion's translucent. Nice and soft. |
94 | 00:04:17,440 | 00:04:20,000 | OK. So to this, we're gonna take spinach. | OK. So to this, we're gonna take spinach. |
95 | 00:04:20,200 | 00:04:22,680 | So spinach is that... that base flavour that you're looking for. | So spinach is that... that base flavour that you're looking for. |
96 | 00:04:22,880 | 00:04:24,440 | Then a little bit of dandelion. | Then a little bit of dandelion. |
97 | 00:04:24,640 | 00:04:26,080 | You don't want to go crazy with dandelion | You don't want to go crazy with dandelion |
98 | 00:04:26,280 | 00:04:27,600 | 'cause it's got that bitterness to it. | 'cause it's got that bitterness to it. |
99 | 00:04:27,800 | 00:04:31,000 | OK. Some watercress, which is peppery. | OK. Some watercress, which is peppery. |
100 | 00:04:32,360 | 00:04:33,640 | And some wild fennel. | And some wild fennel. |
101 | 00:04:33,840 | 00:04:35,840 | That's similar to the normal fennel types that you get, | That's similar to the normal fennel types that you get, |
102 | 00:04:36,040 | 00:04:37,480 | but much more intense flavour. | but much more intense flavour. |
103 | 00:04:39,040 | 00:04:41,800 | Mmm - I love the aniseedy flavour of this. | Mmm - I love the aniseedy flavour of this. |
104 | 00:04:42,000 | 00:04:43,760 | But it's also very savoury. | But it's also very savoury. |
105 | 00:04:43,960 | 00:04:47,360 | I've got this, uh... guy that heads out | I've got this, uh... guy that heads out |
106 | 00:04:47,560 | 00:04:50,800 | and he picks, like, wild weeds and herbs | and he picks, like, wild weeds and herbs |
107 | 00:04:51,000 | 00:04:53,680 | and, you know, mushrooms and things like that - | and, you know, mushrooms and things like that - |
108 | 00:04:53,880 | 00:04:58,400 | you know, then brings them back, and we integrate them into the menu. | you know, then brings them back, and we integrate them into the menu. |
109 | 00:04:58,600 | 00:05:01,160 | I haven't seen any garlic or anything like that. | I haven't seen any garlic or anything like that. |
110 | 00:05:01,360 | 00:05:02,680 | I choose not to use it | I choose not to use it |
111 | 00:05:02,880 | 00:05:05,320 | 'cause it... it can often change the flavour of things. | 'cause it... it can often change the flavour of things. |
112 | 00:05:05,520 | 00:05:06,880 | Got it. And overpower. | Got it. And overpower. |
113 | 00:05:07,080 | 00:05:08,880 | So I really just wanna focus on that, you know, | So I really just wanna focus on that, you know, |
114 | 00:05:09,080 | 00:05:10,360 | that sweetness of the onions. | that sweetness of the onions. |
115 | 00:05:10,560 | 00:05:11,840 | Yep. The sweetness of these pickles. | Yep. The sweetness of these pickles. |
116 | 00:05:12,040 | 00:05:14,480 | And then those peppery, you know, vegetal flavours. | And then those peppery, you know, vegetal flavours. |
117 | 00:05:15,800 | 00:05:17,160 | With the wild weeds softened, | With the wild weeds softened, |
118 | 00:05:17,360 | 00:05:20,880 | it's into the blender and blitzed into a smooth and silky puree. | it's into the blender and blitzed into a smooth and silky puree. |
119 | 00:05:21,080 | 00:05:22,960 | That olive oil that we used in the beginning, | That olive oil that we used in the beginning, |
120 | 00:05:23,160 | 00:05:24,640 | that's gonna make it creamier as well. | that's gonna make it creamier as well. |
121 | 00:05:26,600 | 00:05:27,880 | So vibrant. | So vibrant. |
122 | 00:05:28,080 | 00:05:31,400 | I mean, you can see that all of the nutrients are still in there | I mean, you can see that all of the nutrients are still in there |
123 | 00:05:31,600 | 00:05:34,200 | because the colour is really, really punchy. | because the colour is really, really punchy. |
124 | 00:05:34,400 | 00:05:36,720 | Alright. So we're just going to put it back on the stove. | Alright. So we're just going to put it back on the stove. |
125 | 00:05:36,920 | 00:05:39,760 | We want it sort of falling on the plate. | We want it sort of falling on the plate. |
126 | 00:05:39,960 | 00:05:43,800 | Just looking at That falling motion and spreading. | Just looking at That falling motion and spreading. |
127 | 00:05:44,000 | 00:05:46,000 | Yeah. So it's just about there. | Yeah. So it's just about there. |
128 | 00:05:46,200 | 00:05:49,440 | And then I'm going to add a little knob of goat's butter. | And then I'm going to add a little knob of goat's butter. |
129 | 00:05:49,640 | 00:05:52,440 | Where do you get goat's butter from? It's a secret. | Where do you get goat's butter from? It's a secret. |
130 | 00:05:52,640 | 00:05:54,560 | (LAUGHS) | (LAUGHS) |
131 | 00:05:54,760 | 00:05:58,760 | And why do you use goat's butter as opposed to cow's milk butter, or...? | And why do you use goat's butter as opposed to cow's milk butter, or...? |
132 | 00:05:58,960 | 00:06:01,600 | So there is almost no cows in Crete. | So there is almost no cows in Crete. |
133 | 00:06:01,800 | 00:06:05,640 | So all of their milk is based from sheeps or goat. | So all of their milk is based from sheeps or goat. |
134 | 00:06:06,880 | 00:06:08,920 | It's a very subtle flavour, | It's a very subtle flavour, |
135 | 00:06:09,120 | 00:06:12,640 | but it does have that sort of astringency to it. | but it does have that sort of astringency to it. |
136 | 00:06:12,840 | 00:06:15,520 | Like you have eaten... like, something acidic like a lemon. | Like you have eaten... like, something acidic like a lemon. |
137 | 00:06:17,320 | 00:06:19,720 | As a chef, you take a beautiful piece of product | As a chef, you take a beautiful piece of product |
138 | 00:06:19,920 | 00:06:22,600 | and you cook it simply to create a great dish. | and you cook it simply to create a great dish. |
139 | 00:06:22,800 | 00:06:27,080 | We don't like to mess with anything, you know? | We don't like to mess with anything, you know? |
140 | 00:06:27,280 | 00:06:29,680 | 'Cause... that's not how it should be done. | 'Cause... that's not how it should be done. |
141 | 00:06:29,880 | 00:06:32,760 | Alright. So we are ready to plate up. | Alright. So we are ready to plate up. |
142 | 00:06:32,960 | 00:06:34,040 | OK. | OK. |
143 | 00:06:37,320 | 00:06:38,760 | Wow, look at that. | Wow, look at that. |
144 | 00:06:41,080 | 00:06:46,160 | We'll finish with our little pickled onions and then mizithra - | We'll finish with our little pickled onions and then mizithra - |
145 | 00:06:46,360 | 00:06:48,320 | it is kind of like salted ricotta. | it is kind of like salted ricotta. |
146 | 00:06:48,520 | 00:06:49,840 | Right. | Right. |
147 | 00:06:50,040 | 00:06:54,680 | I love that snow of cheese over the top of this dish. | I love that snow of cheese over the top of this dish. |
148 | 00:06:54,880 | 00:06:58,120 | And then our last little wild herbs to finish. | And then our last little wild herbs to finish. |
149 | 00:06:58,320 | 00:07:02,400 | Some that's some wild fennel and then our flick weed. | Some that's some wild fennel and then our flick weed. |
150 | 00:07:03,800 | 00:07:05,800 | Then we'll just finish with a little bit of rocket - | Then we'll just finish with a little bit of rocket - |
151 | 00:07:06,000 | 00:07:07,760 | that's your peppery component. | that's your peppery component. |
152 | 00:07:07,960 | 00:07:10,920 | So instead of salt and pepper, cheese and rocket. | So instead of salt and pepper, cheese and rocket. |
153 | 00:07:11,120 | 00:07:12,440 | Yes. I love that. | Yes. I love that. |
154 | 00:07:12,640 | 00:07:15,040 | And then, as per all Greek cuisine... | And then, as per all Greek cuisine... |
155 | 00:07:15,240 | 00:07:16,520 | (LAUGHS) | (LAUGHS) |
156 | 00:07:16,720 | 00:07:18,840 | It doesn't really become Greek until you've... | It doesn't really become Greek until you've... |
157 | 00:07:19,040 | 00:07:20,600 | You bathe it in olive oil. Yeah. | You bathe it in olive oil. Yeah. |
158 | 00:07:20,800 | 00:07:22,880 | Until you've given it the last little olive oil. | Until you've given it the last little olive oil. |
159 | 00:07:23,080 | 00:07:26,760 | And there we have Elyros's spanakorizo. | And there we have Elyros's spanakorizo. |
160 | 00:07:26,960 | 00:07:28,680 | This has to be good for you. | This has to be good for you. |
161 | 00:07:28,880 | 00:07:30,240 | Has to be. (LAUGHS) | Has to be. (LAUGHS) |
162 | 00:07:30,440 | 00:07:33,800 | I can smell all of those beautiful savoury flavours. | I can smell all of those beautiful savoury flavours. |
163 | 00:07:41,560 | 00:07:42,920 | Jarrod, that's amazing. | Jarrod, that's amazing. |
164 | 00:07:43,120 | 00:07:45,880 | Everything kind of comes together really beautifully. | Everything kind of comes together really beautifully. |
165 | 00:07:46,080 | 00:07:49,800 | And instead of adding loads of salt and pepper to season this dish, | And instead of adding loads of salt and pepper to season this dish, |
166 | 00:07:50,000 | 00:07:52,760 | you're seasoning with all of those beautiful greens, | you're seasoning with all of those beautiful greens, |
167 | 00:07:52,960 | 00:07:54,960 | all of those savoury grassy flavours | all of those savoury grassy flavours |
168 | 00:07:55,160 | 00:07:58,640 | suspended in that creamy texture with that perfectly cooked rice. | suspended in that creamy texture with that perfectly cooked rice. |
169 | 00:07:58,840 | 00:08:00,360 | This is a great dish. | This is a great dish. |
170 | 00:08:03,760 | 00:08:06,440 | I'm in Melbourne eating my way through a Greek menu | I'm in Melbourne eating my way through a Greek menu |
171 | 00:08:06,640 | 00:08:10,120 | influenced by the wild and seasonal flavours of Crete. | influenced by the wild and seasonal flavours of Crete. |
172 | 00:08:10,320 | 00:08:11,640 | Jarrod, that's amazing. | Jarrod, that's amazing. |
173 | 00:08:11,840 | 00:08:14,240 | So the biggest misconception of Greek food, you know, | So the biggest misconception of Greek food, you know, |
174 | 00:08:14,440 | 00:08:19,480 | is that they eat fried cheeses and souvas and lamb every day. | is that they eat fried cheeses and souvas and lamb every day. |
175 | 00:08:19,680 | 00:08:21,600 | You know, that's not really... that's not the case. | You know, that's not really... that's not the case. |
176 | 00:08:21,800 | 00:08:24,360 | They've got quite a varied and balanced diet. | They've got quite a varied and balanced diet. |
177 | 00:08:24,560 | 00:08:26,720 | Sous chef Hamish is Jarrod's right-hand man | Sous chef Hamish is Jarrod's right-hand man |
178 | 00:08:26,920 | 00:08:30,280 | and is equally enthralled by the simplicity of Greek cuisine. | and is equally enthralled by the simplicity of Greek cuisine. |
179 | 00:08:30,480 | 00:08:32,560 | You can definitely see with Greek cooking | You can definitely see with Greek cooking |
180 | 00:08:32,760 | 00:08:34,120 | they've always got a passion | they've always got a passion |
181 | 00:08:34,320 | 00:08:37,640 | for everything that they make and the produce they use. | for everything that they make and the produce they use. |
182 | 00:08:39,880 | 00:08:44,640 | All I see here is oil, salt and potatoes. | All I see here is oil, salt and potatoes. |
183 | 00:08:44,840 | 00:08:46,120 | Yeah. We don't muck around. | Yeah. We don't muck around. |
184 | 00:08:46,320 | 00:08:48,320 | Simple dish. Tell me, what are we making? | Simple dish. Tell me, what are we making? |
185 | 00:08:48,520 | 00:08:53,640 | So we're making boreki which is pretty much a summer Crete dish. | So we're making boreki which is pretty much a summer Crete dish. |
186 | 00:08:54,880 | 00:08:58,880 | Boreki is traditionally a shaved potato and zucchini bake. | Boreki is traditionally a shaved potato and zucchini bake. |
187 | 00:08:59,080 | 00:09:00,960 | Ours is... again, a little bit different. | Ours is... again, a little bit different. |
188 | 00:09:01,160 | 00:09:04,000 | We do, like, superfine layers of potato, | We do, like, superfine layers of potato, |
189 | 00:09:04,200 | 00:09:06,640 | baked in olive oil under pressure | baked in olive oil under pressure |
190 | 00:09:06,840 | 00:09:08,720 | so that it sort of fuses together almost, | so that it sort of fuses together almost, |
191 | 00:09:08,920 | 00:09:10,280 | and you get all these beautiful layers. | and you get all these beautiful layers. |
192 | 00:09:10,480 | 00:09:13,440 | What sort of potatoes work for a dish like this and what are these? | What sort of potatoes work for a dish like this and what are these? |
193 | 00:09:13,640 | 00:09:18,080 | So these are sebagoes. They're good for chipping and good for baking. | So these are sebagoes. They're good for chipping and good for baking. |
194 | 00:09:18,280 | 00:09:20,360 | You could also use russets. Yeah? | You could also use russets. Yeah? |
195 | 00:09:20,560 | 00:09:22,080 | Just want a starchy potato, really - | Just want a starchy potato, really - |
196 | 00:09:22,280 | 00:09:26,400 | something that, when we cook it and we compress it, | something that, when we cook it and we compress it, |
197 | 00:09:26,600 | 00:09:27,800 | it stays together. | it stays together. |
198 | 00:09:28,000 | 00:09:30,080 | If it was a wet potato, then it would just fall apart. | If it was a wet potato, then it would just fall apart. |
199 | 00:09:30,280 | 00:09:32,760 | Who doesn't love crunchy, crispy potatoes | Who doesn't love crunchy, crispy potatoes |
200 | 00:09:32,960 | 00:09:36,960 | that are all pillowy and steamed and soft on the inside as well? | that are all pillowy and steamed and soft on the inside as well? |
201 | 00:09:37,160 | 00:09:38,440 | Little bit of olive oil. Yep. | Little bit of olive oil. Yep. |
202 | 00:09:38,640 | 00:09:40,800 | They definitely are not shy with their olive oil, so... | They definitely are not shy with their olive oil, so... |
203 | 00:09:41,000 | 00:09:43,000 | I'm coming to learn this about you guys. | I'm coming to learn this about you guys. |
204 | 00:09:43,240 | 00:09:46,440 | You're very proud of your Cretan olive oil. Cretan olive oil, yeah. | You're very proud of your Cretan olive oil. Cretan olive oil, yeah. |
205 | 00:09:47,800 | 00:09:49,680 | This week in the Chef's Line kitchen, | This week in the Chef's Line kitchen, |
206 | 00:09:49,880 | 00:09:52,400 | Hamish was up against two of the home cooks. | Hamish was up against two of the home cooks. |
207 | 00:09:52,600 | 00:09:57,200 | The challenge was to prepare a desert that made a hero of Greek yoghurt. | The challenge was to prepare a desert that made a hero of Greek yoghurt. |
208 | 00:09:57,400 | 00:09:59,160 | But it was a Greek tragedy for the home cooks | But it was a Greek tragedy for the home cooks |
209 | 00:09:59,360 | 00:10:01,640 | as Hamish delivered the winning dish to the pass. | as Hamish delivered the winning dish to the pass. |
210 | 00:10:01,840 | 00:10:04,920 | Well done, Hamish. How do you feel? Uh, yeah. Good now. | Well done, Hamish. How do you feel? Uh, yeah. Good now. |
211 | 00:10:08,040 | 00:10:10,360 | OK, so because this dish is so simple, | OK, so because this dish is so simple, |
212 | 00:10:10,560 | 00:10:12,440 | it's about the technique involved. | it's about the technique involved. |
213 | 00:10:12,640 | 00:10:15,720 | Definitely. This is our traditional brick all the way from Crete. | Definitely. This is our traditional brick all the way from Crete. |
214 | 00:10:15,920 | 00:10:17,880 | Are you serious? No, I'm not. | Are you serious? No, I'm not. |
215 | 00:10:18,080 | 00:10:20,280 | Totally not. It just came from the garden. | Totally not. It just came from the garden. |
216 | 00:10:20,480 | 00:10:23,160 | A very technical culinary tool. | A very technical culinary tool. |
217 | 00:10:23,360 | 00:10:25,440 | Definitely. AKA a house brick. | Definitely. AKA a house brick. |
218 | 00:10:25,640 | 00:10:28,360 | The house brick. Somehow, it just seems to fit perfectly in here. | The house brick. Somehow, it just seems to fit perfectly in here. |
219 | 00:10:28,560 | 00:10:30,640 | It is like it was meant to be. It was meant to be. | It is like it was meant to be. It was meant to be. |
220 | 00:10:31,760 | 00:10:35,360 | And that just goes in the oven at 180 degrees for about 40 minutes. | And that just goes in the oven at 180 degrees for about 40 minutes. |
221 | 00:10:36,720 | 00:10:38,320 | The garnish for this humble dish | The garnish for this humble dish |
222 | 00:10:38,520 | 00:10:41,120 | consists of three slightly alternative dairy products. | consists of three slightly alternative dairy products. |
223 | 00:10:41,320 | 00:10:44,560 | Ricotta, or the mizithra which is a goat ricotta. | Ricotta, or the mizithra which is a goat ricotta. |
224 | 00:10:44,760 | 00:10:47,000 | Goat because there aren't very many cows on Crete. | Goat because there aren't very many cows on Crete. |
225 | 00:10:47,200 | 00:10:48,560 | No cows, yeah. Pretty much. | No cows, yeah. Pretty much. |
226 | 00:10:48,760 | 00:10:50,760 | And here we have goat curd. Mm-hm. | And here we have goat curd. Mm-hm. |
227 | 00:10:50,960 | 00:10:52,640 | And sheep yogurt. | And sheep yogurt. |
228 | 00:10:52,840 | 00:10:55,640 | For people who haven't had a sheep's milk yogurt, | For people who haven't had a sheep's milk yogurt, |
229 | 00:10:55,840 | 00:10:57,760 | how would you describe the difference? | how would you describe the difference? |
230 | 00:10:57,960 | 00:11:00,680 | It is definitely sharper. Yeah, you still get some sweetness through it. | It is definitely sharper. Yeah, you still get some sweetness through it. |
231 | 00:11:00,880 | 00:11:03,760 | It's definitely rich. So, a bit of a whisk. | It's definitely rich. So, a bit of a whisk. |
232 | 00:11:05,200 | 00:11:06,800 | Are you aiming for a smooth texture? | Are you aiming for a smooth texture? |
233 | 00:11:07,000 | 00:11:09,320 | Nah, you're not going to get a smooth texture - not with a whisk. | Nah, you're not going to get a smooth texture - not with a whisk. |
234 | 00:11:09,520 | 00:11:11,720 | Just to combine it? Yeah, just combine. | Just to combine it? Yeah, just combine. |
235 | 00:11:11,920 | 00:11:13,360 | And then we're gonna smoke it. | And then we're gonna smoke it. |
236 | 00:11:13,560 | 00:11:17,200 | Ok. Let's smoke some cheese, shall we? | Ok. Let's smoke some cheese, shall we? |
237 | 00:11:20,480 | 00:11:23,000 | What does the smoke add to this dish? | What does the smoke add to this dish? |
238 | 00:11:23,200 | 00:11:26,640 | Back to its roots - they smoke cheese over there. | Back to its roots - they smoke cheese over there. |
239 | 00:11:26,840 | 00:11:29,640 | And the mushrooms and smoked cheese tie in well together. | And the mushrooms and smoked cheese tie in well together. |
240 | 00:11:29,840 | 00:11:31,120 | Beautiful. | Beautiful. |
241 | 00:11:31,320 | 00:11:32,920 | So we take it out. | So we take it out. |
242 | 00:11:34,400 | 00:11:36,480 | I'm going to give it a whisk. Yeah, go on. | I'm going to give it a whisk. Yeah, go on. |
243 | 00:11:38,200 | 00:11:40,080 | Oh, you cheesed yourself. I got it all over. | Oh, you cheesed yourself. I got it all over. |
244 | 00:11:40,280 | 00:11:42,400 | I cheesed myself. It's OK. | I cheesed myself. It's OK. |
245 | 00:11:42,600 | 00:11:45,080 | It is the risk I take coming into the kitchen, | It is the risk I take coming into the kitchen, |
246 | 00:11:45,280 | 00:11:48,160 | and... means I get to taste it as well. | and... means I get to taste it as well. |
247 | 00:11:48,360 | 00:11:49,880 | The smoke's really pronounced. | The smoke's really pronounced. |
248 | 00:11:50,080 | 00:11:51,360 | I really like that. | I really like that. |
249 | 00:11:51,560 | 00:11:54,080 | Because you have a sharpness and saltiness from the cheese, | Because you have a sharpness and saltiness from the cheese, |
250 | 00:11:54,280 | 00:11:55,640 | the smoke works beautifully. | the smoke works beautifully. |
251 | 00:11:55,840 | 00:11:57,200 | Once the cheese is smoked, | Once the cheese is smoked, |
252 | 00:11:57,400 | 00:11:59,320 | Hamish places it into a piping bag | Hamish places it into a piping bag |
253 | 00:11:59,520 | 00:12:01,600 | then sautees the accompanying mushrooms. | then sautees the accompanying mushrooms. |
254 | 00:12:01,840 | 00:12:04,960 | I love how glossy olive oil makes everything. Everything. | I love how glossy olive oil makes everything. Everything. |
255 | 00:12:05,160 | 00:12:09,600 | After 40 minutes, the potato bake is turned out and portioned. | After 40 minutes, the potato bake is turned out and portioned. |
256 | 00:12:09,800 | 00:12:13,440 | Each serving gets a second bake until golden and crisp. | Each serving gets a second bake until golden and crisp. |
257 | 00:12:13,640 | 00:12:15,840 | So this is the finished product. Wow. | So this is the finished product. Wow. |
258 | 00:12:16,040 | 00:12:18,520 | You know, I love seeing all of these layers - | You know, I love seeing all of these layers - |
259 | 00:12:18,720 | 00:12:21,000 | you know, all of that attention to detail. | you know, all of that attention to detail. |
260 | 00:12:22,680 | 00:12:24,960 | What do we have there? Mushroom puree. | What do we have there? Mushroom puree. |
261 | 00:12:25,160 | 00:12:27,600 | OK. Another example of Cretan simplicity. | OK. Another example of Cretan simplicity. |
262 | 00:12:27,800 | 00:12:29,480 | Mushrooms, milk, blitzed. | Mushrooms, milk, blitzed. |
263 | 00:12:29,680 | 00:12:31,760 | What mushrooms did you use? We used field mushrooms. | What mushrooms did you use? We used field mushrooms. |
264 | 00:12:31,960 | 00:12:32,800 | Yeah? | Yeah? |
265 | 00:12:33,000 | 00:12:35,120 | Gives it that darker, richer, mushroomy flavour. | Gives it that darker, richer, mushroomy flavour. |
266 | 00:12:37,040 | 00:12:39,240 | Beautiful little mushrooms. A few baby mushrooms. | Beautiful little mushrooms. A few baby mushrooms. |
267 | 00:12:42,000 | 00:12:44,120 | So we'll just get a bit of the cheese in there. | So we'll just get a bit of the cheese in there. |
268 | 00:12:44,320 | 00:12:46,280 | That looks absolutely gorgeous. | That looks absolutely gorgeous. |
269 | 00:12:46,480 | 00:12:47,720 | What are you garnishing? | What are you garnishing? |
270 | 00:12:47,920 | 00:12:50,600 | So this is a little bit of our foraged watercress. | So this is a little bit of our foraged watercress. |
271 | 00:12:50,800 | 00:12:52,320 | Mm-hm. Marshcress. | Mm-hm. Marshcress. |
272 | 00:12:52,520 | 00:12:56,560 | So foraged weeds and herbs are a big thing for you guys. | So foraged weeds and herbs are a big thing for you guys. |
273 | 00:12:56,760 | 00:12:58,560 | Yeah. Definitely. | Yeah. Definitely. |
274 | 00:13:00,240 | 00:13:03,200 | So there we have Elyros's boreki with sauteed mushrooms. | So there we have Elyros's boreki with sauteed mushrooms. |
275 | 00:13:03,400 | 00:13:06,720 | Wow. That looks absolutely gorgeous. | Wow. That looks absolutely gorgeous. |
276 | 00:13:06,920 | 00:13:09,720 | Cheese, mushrooms and potatoes. | Cheese, mushrooms and potatoes. |
277 | 00:13:09,920 | 00:13:12,200 | Three of my favourite things on this earth. | Three of my favourite things on this earth. |
278 | 00:13:12,400 | 00:13:15,400 | So I'm very, very jazzed to eat this dish. (LAUGHS) | So I'm very, very jazzed to eat this dish. (LAUGHS) |
279 | 00:13:15,600 | 00:13:18,040 | I'm just going to go straight in. Yeah, get in. | I'm just going to go straight in. Yeah, get in. |
280 | 00:13:24,400 | 00:13:26,360 | It's pretty good, isn't it? Mm-mm! | It's pretty good, isn't it? Mm-mm! |
281 | 00:13:28,400 | 00:13:29,720 | Well, I love this dish. | Well, I love this dish. |
282 | 00:13:29,920 | 00:13:32,320 | You know, you have all these lovely contrasting textures - | You know, you have all these lovely contrasting textures - |
283 | 00:13:32,520 | 00:13:35,000 | the crunchiness on the outside of the potato, | the crunchiness on the outside of the potato, |
284 | 00:13:35,200 | 00:13:36,920 | the silkiness on the inside. | the silkiness on the inside. |
285 | 00:13:37,120 | 00:13:38,440 | And then the flavours - | And then the flavours - |
286 | 00:13:38,640 | 00:13:41,040 | the smokiness of the cheese and that little bit of saltiness. | the smokiness of the cheese and that little bit of saltiness. |
287 | 00:13:41,240 | 00:13:44,840 | This is vegetarian food at its best. | This is vegetarian food at its best. |
288 | 00:13:49,360 | 00:13:52,120 | I'm in Melbourne at hatted Greek restaurant Elyros, | I'm in Melbourne at hatted Greek restaurant Elyros, |
289 | 00:13:52,320 | 00:13:53,920 | where head chef Jarrod Smith | where head chef Jarrod Smith |
290 | 00:13:54,120 | 00:13:58,200 | is inspired by the simple and seasonal flavours of Crete. | is inspired by the simple and seasonal flavours of Crete. |
291 | 00:13:58,400 | 00:14:02,360 | Crete has a reputation as being the healthiest of the foods, | Crete has a reputation as being the healthiest of the foods, |
292 | 00:14:02,560 | 00:14:08,000 | and people really value and prize the produce that comes from Crete. | and people really value and prize the produce that comes from Crete. |
293 | 00:14:08,200 | 00:14:10,920 | A lot of their diet's based around, obviously, vegetables and pulses. | A lot of their diet's based around, obviously, vegetables and pulses. |
294 | 00:14:11,120 | 00:14:15,080 | That's what they have on hand almost all the time. | That's what they have on hand almost all the time. |
295 | 00:14:15,280 | 00:14:18,480 | And meat's just a rarity, almost, for most. | And meat's just a rarity, almost, for most. |
296 | 00:14:19,600 | 00:14:21,760 | So I guess it is quite a healthy cuisine. | So I guess it is quite a healthy cuisine. |
297 | 00:14:23,960 | 00:14:28,120 | Station chef Sean is responsible for the larder section here at Elyros | Station chef Sean is responsible for the larder section here at Elyros |
298 | 00:14:28,320 | 00:14:29,960 | and is preparing a popular appetiser | and is preparing a popular appetiser |
299 | 00:14:30,160 | 00:14:33,840 | made simply from pulses and Greek liquid gold. | made simply from pulses and Greek liquid gold. |
300 | 00:14:34,040 | 00:14:37,280 | I applied for my job at Elyros because they are a hatted restaurant | I applied for my job at Elyros because they are a hatted restaurant |
301 | 00:14:37,480 | 00:14:41,560 | so it was the perfect environment to be in to learn. | so it was the perfect environment to be in to learn. |
302 | 00:14:41,760 | 00:14:42,760 | We're making fava. | We're making fava. |
303 | 00:14:42,960 | 00:14:45,840 | Fava. OK. So, what is fava? | Fava. OK. So, what is fava? |
304 | 00:14:46,040 | 00:14:50,840 | Fava is a yellow split pea dip with vinegar and olive oil. | Fava is a yellow split pea dip with vinegar and olive oil. |
305 | 00:14:51,040 | 00:14:52,760 | OK, now, if you ask any Greek person, | OK, now, if you ask any Greek person, |
306 | 00:14:52,960 | 00:14:54,680 | it's the best olive oil in the world. | it's the best olive oil in the world. |
307 | 00:14:54,880 | 00:14:56,160 | Now, this is Cretan olive oil, | Now, this is Cretan olive oil, |
308 | 00:14:56,360 | 00:14:58,800 | and Crete is known for some of the best produce in Greece. | and Crete is known for some of the best produce in Greece. |
309 | 00:14:59,000 | 00:15:01,720 | So, is this the best olive oil in the world? | So, is this the best olive oil in the world? |
310 | 00:15:01,920 | 00:15:04,040 | I haven't tried all of them yet. (LAUGHS) | I haven't tried all of them yet. (LAUGHS) |
311 | 00:15:04,240 | 00:15:06,040 | But it's definitely one of my favourites. | But it's definitely one of my favourites. |
312 | 00:15:06,240 | 00:15:09,680 | Greeks themselves do know their olive oils | Greeks themselves do know their olive oils |
313 | 00:15:09,880 | 00:15:12,520 | and they are quite passionate about where it comes from. | and they are quite passionate about where it comes from. |
314 | 00:15:12,720 | 00:15:16,040 | For me, it has a level acidity to it and a better flavour. | For me, it has a level acidity to it and a better flavour. |
315 | 00:15:19,200 | 00:15:22,360 | Sean's first job each morning is to cook down the split peas, | Sean's first job each morning is to cook down the split peas, |
316 | 00:15:22,560 | 00:15:24,560 | ready for the daily dip. | ready for the daily dip. |
317 | 00:15:24,760 | 00:15:28,280 | So they're super nice and tender and all starting to fall apart. | So they're super nice and tender and all starting to fall apart. |
318 | 00:15:28,480 | 00:15:29,760 | They are. Nice and soft. | They are. Nice and soft. |
319 | 00:15:29,960 | 00:15:32,720 | Right, so in here we have the sherry vinegar, | Right, so in here we have the sherry vinegar, |
320 | 00:15:32,920 | 00:15:35,560 | the cooked split peas, olive oil and salt. | the cooked split peas, olive oil and salt. |
321 | 00:15:35,760 | 00:15:38,560 | So what does the sherry vinegar give this dish? | So what does the sherry vinegar give this dish? |
322 | 00:15:38,760 | 00:15:41,680 | The sherry vinegar gives it a little bit of a punch and some sweetness, | The sherry vinegar gives it a little bit of a punch and some sweetness, |
323 | 00:15:41,880 | 00:15:45,080 | because the split peas don't really have that much to them. | because the split peas don't really have that much to them. |
324 | 00:15:48,280 | 00:15:50,440 | Traditionally, fava was made with broad beans. | Traditionally, fava was made with broad beans. |
325 | 00:15:50,640 | 00:15:52,160 | They used to crush them with a fork | They used to crush them with a fork |
326 | 00:15:52,360 | 00:15:54,720 | and then just mix it with a little bit of olive oil. | and then just mix it with a little bit of olive oil. |
327 | 00:15:54,920 | 00:15:56,280 | So we've refined it a little bit more | So we've refined it a little bit more |
328 | 00:15:56,480 | 00:16:00,000 | by blitzing it until it's a nice smooth dip. | by blitzing it until it's a nice smooth dip. |
329 | 00:16:00,200 | 00:16:03,240 | I guess bean dips are popular all throughout the Mediterranean | I guess bean dips are popular all throughout the Mediterranean |
330 | 00:16:03,440 | 00:16:04,920 | and also the Middle East as well. | and also the Middle East as well. |
331 | 00:16:05,120 | 00:16:08,600 | It's really interesting to see this Cretan version. | It's really interesting to see this Cretan version. |
332 | 00:16:08,800 | 00:16:11,120 | I think it's always a great way to start, on a dip. | I think it's always a great way to start, on a dip. |
333 | 00:16:11,320 | 00:16:12,440 | Yep. | Yep. |
334 | 00:16:13,560 | 00:16:15,240 | This week in the Chefs' Line kitchen, | This week in the Chefs' Line kitchen, |
335 | 00:16:15,440 | 00:16:19,000 | station chef Sean was up against three Greek home cooks | station chef Sean was up against three Greek home cooks |
336 | 00:16:19,200 | 00:16:22,760 | in hot pursuit of savoury pastry perfection, | in hot pursuit of savoury pastry perfection, |
337 | 00:16:22,960 | 00:16:26,920 | which saw home cook Yanni deliver a winning spinach pie to the pass. | which saw home cook Yanni deliver a winning spinach pie to the pass. |
338 | 00:16:27,120 | 00:16:28,760 | (LAUGHS) I can't believe it. | (LAUGHS) I can't believe it. |
339 | 00:16:32,080 | 00:16:35,920 | Back at Elyros, the fava dip is reaching its final stages. | Back at Elyros, the fava dip is reaching its final stages. |
340 | 00:16:36,120 | 00:16:38,600 | It needs to have some sort of structural integrity. | It needs to have some sort of structural integrity. |
341 | 00:16:38,800 | 00:16:41,800 | So, I guess... (LAUGHS) Well, structural integrity is... | So, I guess... (LAUGHS) Well, structural integrity is... |
342 | 00:16:42,040 | 00:16:44,560 | I guess it needs to have that dippability. Yeah. | I guess it needs to have that dippability. Yeah. |
343 | 00:16:46,840 | 00:16:49,280 | Now the dip has reached the desired consistency, | Now the dip has reached the desired consistency, |
344 | 00:16:49,480 | 00:16:53,080 | Sean rests it in the fridge to set and proceeds with the topping. | Sean rests it in the fridge to set and proceeds with the topping. |
345 | 00:16:54,560 | 00:16:59,040 | So, the topping is shallots, capers. | So, the topping is shallots, capers. |
346 | 00:16:59,240 | 00:17:03,000 | These were brined but we wash them off before we put them in here. | These were brined but we wash them off before we put them in here. |
347 | 00:17:03,200 | 00:17:05,720 | More of that fantastic Cretan olive oil. | More of that fantastic Cretan olive oil. |
348 | 00:17:05,920 | 00:17:08,120 | And a whole bunch of parsley. | And a whole bunch of parsley. |
349 | 00:17:08,320 | 00:17:11,000 | It looks and smells so, so beautiful | It looks and smells so, so beautiful |
350 | 00:17:11,200 | 00:17:13,680 | but it's quite astounding that it's just a couple of ingredients. | but it's quite astounding that it's just a couple of ingredients. |
351 | 00:17:13,880 | 00:17:16,240 | It's very nice and simple. It makes my job a little easier. | It's very nice and simple. It makes my job a little easier. |
352 | 00:17:16,440 | 00:17:19,640 | (LAUGHS) But, yeah, it's delicious. | (LAUGHS) But, yeah, it's delicious. |
353 | 00:17:19,840 | 00:17:24,280 | Sean then warms a portion of the fava dip prior to service. | Sean then warms a portion of the fava dip prior to service. |
354 | 00:17:24,480 | 00:17:27,840 | I can see that the consistency's changed since it's chilled, | I can see that the consistency's changed since it's chilled, |
355 | 00:17:28,040 | 00:17:30,920 | and even now that it's reheated, it hasn't gone super liquidy again - | and even now that it's reheated, it hasn't gone super liquidy again - |
356 | 00:17:31,120 | 00:17:33,040 | it's just fluffy and smooth. | it's just fluffy and smooth. |
357 | 00:17:33,240 | 00:17:35,720 | We just want it to warm through so it's not cold on the tongue. | We just want it to warm through so it's not cold on the tongue. |
358 | 00:17:35,920 | 00:17:37,040 | Oh, OK. | Oh, OK. |
359 | 00:17:37,240 | 00:17:39,160 | So, we're ready to garnish now? We are. | So, we're ready to garnish now? We are. |
360 | 00:17:39,360 | 00:17:41,040 | Gonna style it. | Gonna style it. |
361 | 00:17:42,640 | 00:17:46,440 | I love the little pops of green from the parsley and the capers in there. | I love the little pops of green from the parsley and the capers in there. |
362 | 00:17:46,640 | 00:17:50,280 | It just looks really, really lovely. You just want to dive straight in. | It just looks really, really lovely. You just want to dive straight in. |
363 | 00:17:50,480 | 00:17:52,960 | There we are - Elyros fava dip | There we are - Elyros fava dip |
364 | 00:17:53,160 | 00:17:57,040 | served with olive oil roll and barley loaf. | served with olive oil roll and barley loaf. |
365 | 00:17:57,240 | 00:17:59,600 | I can smell this beautiful bread as well. | I can smell this beautiful bread as well. |
366 | 00:17:59,800 | 00:18:02,240 | Do you guys make this in-house too? We do, every morning. | Do you guys make this in-house too? We do, every morning. |
367 | 00:18:02,440 | 00:18:04,280 | Nothing better than some warm bread. | Nothing better than some warm bread. |
368 | 00:18:04,480 | 00:18:05,960 | Give you some there. | Give you some there. |
369 | 00:18:08,640 | 00:18:11,040 | That olive oil. Mmm. | That olive oil. Mmm. |
370 | 00:18:12,880 | 00:18:14,240 | Mmm. | Mmm. |
371 | 00:18:14,440 | 00:18:17,760 | Wow. That olive oil. So round, so robust. | Wow. That olive oil. So round, so robust. |
372 | 00:18:17,960 | 00:18:20,520 | I think I'm really struck by how simple this dish is | I think I'm really struck by how simple this dish is |
373 | 00:18:20,720 | 00:18:23,800 | but all of those flavours come together in the most elegant way. | but all of those flavours come together in the most elegant way. |
374 | 00:18:24,040 | 00:18:29,120 | I can see why this is the way you guys start every Greek feast here at Elyros. | I can see why this is the way you guys start every Greek feast here at Elyros. |
375 | 00:18:29,320 | 00:18:31,840 | (LAUGHS) Thank you so much. You're very welcome. | (LAUGHS) Thank you so much. You're very welcome. |
376 | 00:18:33,720 | 00:18:35,400 | Feast for two! | Feast for two! |
377 | 00:18:41,840 | 00:18:44,800 | My day at Elyros in Melbourne is coming to an end, | My day at Elyros in Melbourne is coming to an end, |
378 | 00:18:45,000 | 00:18:47,960 | but a meal wouldn't be complete without a dessert. | but a meal wouldn't be complete without a dessert. |
379 | 00:18:48,160 | 00:18:49,600 | The Greeks love all things pastry | The Greeks love all things pastry |
380 | 00:18:49,800 | 00:18:52,120 | and apprentice Felicity is about to show me | and apprentice Felicity is about to show me |
381 | 00:18:52,320 | 00:18:54,360 | a sweet treat from northern Crete. | a sweet treat from northern Crete. |
382 | 00:18:54,560 | 00:18:58,880 | So, today we are making bougatsa, which is a Greek custard dessert. | So, today we are making bougatsa, which is a Greek custard dessert. |
383 | 00:19:00,280 | 00:19:02,760 | So, it's custard wrapped in like a filo-type pastry | So, it's custard wrapped in like a filo-type pastry |
384 | 00:19:02,960 | 00:19:04,800 | and then baked in the oven so it goes nice and crispy | and then baked in the oven so it goes nice and crispy |
385 | 00:19:05,000 | 00:19:06,720 | and you've got that hot custard on the inside. | and you've got that hot custard on the inside. |
386 | 00:19:06,920 | 00:19:10,040 | Oh, incredible. So we've definitely saved the best till last, then. | Oh, incredible. So we've definitely saved the best till last, then. |
387 | 00:19:10,240 | 00:19:11,800 | Yeah, exactly! (LAUGHS) | Yeah, exactly! (LAUGHS) |
388 | 00:19:12,000 | 00:19:13,880 | So, to start we're going to make a semolina custard. | So, to start we're going to make a semolina custard. |
389 | 00:19:14,080 | 00:19:17,840 | So I've just got some cornflour - just mix with a little bit of milk | So I've just got some cornflour - just mix with a little bit of milk |
390 | 00:19:18,040 | 00:19:20,160 | so we don't end up with lumps at the end. | so we don't end up with lumps at the end. |
391 | 00:19:20,360 | 00:19:22,120 | And then caster sugar. | And then caster sugar. |
392 | 00:19:23,480 | 00:19:25,480 | Some semolina. OK. | Some semolina. OK. |
393 | 00:19:25,680 | 00:19:27,360 | So, talk to me about semolina custard, | So, talk to me about semolina custard, |
394 | 00:19:27,560 | 00:19:29,120 | because I guess across the Mediterranean | because I guess across the Mediterranean |
395 | 00:19:29,320 | 00:19:30,920 | there are lots of different types. | there are lots of different types. |
396 | 00:19:31,120 | 00:19:32,880 | So, rather than a runny custard, | So, rather than a runny custard, |
397 | 00:19:33,080 | 00:19:35,280 | which you quite often get in supermarkets and stuff, | which you quite often get in supermarkets and stuff, |
398 | 00:19:35,480 | 00:19:38,200 | you're aiming for more of a thick kind of custard that's going to hold | you're aiming for more of a thick kind of custard that's going to hold |
399 | 00:19:38,400 | 00:19:39,720 | once it's baked inside the pastry. | once it's baked inside the pastry. |
400 | 00:19:39,920 | 00:19:42,400 | Wonderful - so it's kind of... it's not a pouring custard, | Wonderful - so it's kind of... it's not a pouring custard, |
401 | 00:19:42,600 | 00:19:43,920 | it's a baked custard texture. | it's a baked custard texture. |
402 | 00:19:44,120 | 00:19:45,320 | Yeah. Wonderful. | Yeah. Wonderful. |
403 | 00:19:45,520 | 00:19:47,120 | And just a bit of lemon rind. | And just a bit of lemon rind. |
404 | 00:19:48,440 | 00:19:49,560 | Three eggs. | Three eggs. |
405 | 00:19:49,760 | 00:19:52,520 | OK, so rather than whisking everything together over heat, | OK, so rather than whisking everything together over heat, |
406 | 00:19:52,720 | 00:19:55,240 | you've done it now so that you have a nice smooth consistency. | you've done it now so that you have a nice smooth consistency. |
407 | 00:19:55,440 | 00:19:57,280 | Yeah, and so you... especially with those eggs, | Yeah, and so you... especially with those eggs, |
408 | 00:19:57,480 | 00:19:59,720 | you don't want those eggwhites to scramble or cook | you don't want those eggwhites to scramble or cook |
409 | 00:19:59,920 | 00:20:01,480 | and have lumps of eggwhite through it. | and have lumps of eggwhite through it. |
410 | 00:20:01,680 | 00:20:04,880 | Growing up, I lived in such a small community. | Growing up, I lived in such a small community. |
411 | 00:20:05,080 | 00:20:07,520 | I was quite often just home on the farm | I was quite often just home on the farm |
412 | 00:20:07,720 | 00:20:09,640 | and cooking was something to do. | and cooking was something to do. |
413 | 00:20:09,840 | 00:20:11,760 | When you get asked by the careers advisers at school, | When you get asked by the careers advisers at school, |
414 | 00:20:11,960 | 00:20:14,360 | "What do you want to do?", cooking is something that I enjoy | "What do you want to do?", cooking is something that I enjoy |
415 | 00:20:14,560 | 00:20:16,320 | and it's a career with so much diversity | and it's a career with so much diversity |
416 | 00:20:16,520 | 00:20:18,320 | that I don't think I'm ever going to be bored. | that I don't think I'm ever going to be bored. |
417 | 00:20:18,520 | 00:20:23,160 | OK, so the secret to a good custard is being very gentle with the heat. | OK, so the secret to a good custard is being very gentle with the heat. |
418 | 00:20:23,360 | 00:20:24,480 | Yeah. Don't get too excited. | Yeah. Don't get too excited. |
419 | 00:20:24,680 | 00:20:27,040 | I get very excited when it comes to dessert, though, so... | I get very excited when it comes to dessert, though, so... |
420 | 00:20:27,240 | 00:20:28,720 | Get excited at the end. OK! | Get excited at the end. OK! |
421 | 00:20:28,920 | 00:20:31,200 | I think when people make custard, | I think when people make custard, |
422 | 00:20:31,400 | 00:20:34,800 | they freak out because the consistency's not changing. | they freak out because the consistency's not changing. |
423 | 00:20:35,000 | 00:20:36,640 | Yeah, it takes a while. Then it flips. | Yeah, it takes a while. Then it flips. |
424 | 00:20:36,840 | 00:20:39,040 | Then all of a sudden it turns, yeah. (LAUGHS) | Then all of a sudden it turns, yeah. (LAUGHS) |
425 | 00:20:40,080 | 00:20:42,040 | Oh! | Oh! |
426 | 00:20:42,240 | 00:20:44,040 | How would you describe that texture? | How would you describe that texture? |
427 | 00:20:44,240 | 00:20:46,360 | Like... sloppy porridge. (LAUGHS) | Like... sloppy porridge. (LAUGHS) |
428 | 00:20:46,560 | 00:20:49,160 | Cornstarch, eggs, semolina, | Cornstarch, eggs, semolina, |
429 | 00:20:49,360 | 00:20:52,400 | milk, sugar, vanilla bean, bit of lemon zest. | milk, sugar, vanilla bean, bit of lemon zest. |
430 | 00:20:52,600 | 00:20:54,040 | Yep. Easy! | Yep. Easy! |
431 | 00:20:55,520 | 00:20:57,920 | Because Elyros focuses on Cretan food, | Because Elyros focuses on Cretan food, |
432 | 00:20:58,120 | 00:21:00,320 | it's kind of teaching me to value the ingredients | it's kind of teaching me to value the ingredients |
433 | 00:21:00,520 | 00:21:01,800 | rather than the processes. | rather than the processes. |
434 | 00:21:02,000 | 00:21:04,680 | We try to keep everything as simple as possible and as true to its roots | We try to keep everything as simple as possible and as true to its roots |
435 | 00:21:04,880 | 00:21:07,800 | and so you're really appreciating each ingredient for its flavour. | and so you're really appreciating each ingredient for its flavour. |
436 | 00:21:09,600 | 00:21:13,720 | So, this is like a handmade filo dough | So, this is like a handmade filo dough |
437 | 00:21:13,920 | 00:21:17,080 | which we use as the casing for the custard that we have. | which we use as the casing for the custard that we have. |
438 | 00:21:17,280 | 00:21:20,120 | So you just want a thin layer around your custard. | So you just want a thin layer around your custard. |
439 | 00:21:20,320 | 00:21:22,120 | OK. Can I do one too? | OK. Can I do one too? |
440 | 00:21:22,320 | 00:21:24,560 | Yeah, absolutely! (LAUGHS) Thank you. | Yeah, absolutely! (LAUGHS) Thank you. |
441 | 00:21:24,760 | 00:21:27,280 | You just kind of stretch it out so it's a bit more flat and square, | You just kind of stretch it out so it's a bit more flat and square, |
442 | 00:21:27,480 | 00:21:28,760 | just so it's easier to roll out. | just so it's easier to roll out. |
443 | 00:21:28,960 | 00:21:32,880 | So I can feel as I'm stretching it out, are they little bits of butter? | So I can feel as I'm stretching it out, are they little bits of butter? |
444 | 00:21:33,080 | 00:21:35,440 | Yeah, there's quite a lot of butter in this pastry. | Yeah, there's quite a lot of butter in this pastry. |
445 | 00:21:35,640 | 00:21:38,920 | OK, so not a little bit. Is that a lot of butter I see in there? | OK, so not a little bit. Is that a lot of butter I see in there? |
446 | 00:21:39,120 | 00:21:41,200 | But most good things in life have lots of butter. | But most good things in life have lots of butter. |
447 | 00:21:41,400 | 00:21:43,640 | (LAUGHS) So we can sort of see, | (LAUGHS) So we can sort of see, |
448 | 00:21:43,840 | 00:21:46,360 | clearly one of us does this more often than the other | clearly one of us does this more often than the other |
449 | 00:21:46,560 | 00:21:50,160 | because you have more of a rectangle and I have a bit more of a something. | because you have more of a rectangle and I have a bit more of a something. |
450 | 00:21:50,360 | 00:21:51,680 | Yeah, we do want a square pastry, | Yeah, we do want a square pastry, |
451 | 00:21:51,880 | 00:21:54,120 | so if you can just kind of stretch out your corners... | so if you can just kind of stretch out your corners... |
452 | 00:21:54,320 | 00:21:56,160 | (LAUGHS) OK. Thank you. | (LAUGHS) OK. Thank you. |
453 | 00:21:56,360 | 00:21:59,280 | Earlier this week, Felicity was the first of the professionals | Earlier this week, Felicity was the first of the professionals |
454 | 00:21:59,480 | 00:22:02,760 | to face the home cooks in a Greek dip dilemma. | to face the home cooks in a Greek dip dilemma. |
455 | 00:22:02,960 | 00:22:05,120 | They have not make this easy. | They have not make this easy. |
456 | 00:22:05,320 | 00:22:09,520 | But it was Felicity's taramasalata that had us hooked. | But it was Felicity's taramasalata that had us hooked. |
457 | 00:22:09,720 | 00:22:12,600 | I don't know about you but I'm ready to dip in! | I don't know about you but I'm ready to dip in! |
458 | 00:22:12,800 | 00:22:15,320 | Really nice to have that recognition. | Really nice to have that recognition. |
459 | 00:22:15,520 | 00:22:18,400 | We put about 200g of the cold custard. | We put about 200g of the cold custard. |
460 | 00:22:19,720 | 00:22:23,200 | Fold in the top layer. Yeah. About halfway, like that? | Fold in the top layer. Yeah. About halfway, like that? |
461 | 00:22:23,400 | 00:22:25,800 | About halfway and then fold over the bottom layer. | About halfway and then fold over the bottom layer. |
462 | 00:22:26,000 | 00:22:31,360 | OK. Just cut off the edges of the pastry and then fold it in. | OK. Just cut off the edges of the pastry and then fold it in. |
463 | 00:22:32,400 | 00:22:34,360 | Check it out! | Check it out! |
464 | 00:22:34,560 | 00:22:36,480 | Flip her over. Straight in the middle. | Flip her over. Straight in the middle. |
465 | 00:22:36,680 | 00:22:37,920 | Hey! | Hey! |
466 | 00:22:38,160 | 00:22:41,360 | It's one of those desserts that if it's a little bit wonky, it doesn't matter. | It's one of those desserts that if it's a little bit wonky, it doesn't matter. |
467 | 00:22:41,560 | 00:22:42,880 | (LAUGHS) Doesn't matter too much. | (LAUGHS) Doesn't matter too much. |
468 | 00:22:43,080 | 00:22:45,160 | Spending my day here at Elyros | Spending my day here at Elyros |
469 | 00:22:45,360 | 00:22:49,400 | has really opened my eyes to a different view of Greek cuisine, | has really opened my eyes to a different view of Greek cuisine, |
470 | 00:22:49,600 | 00:22:51,520 | testament to head chef Jarrod's knowledge | testament to head chef Jarrod's knowledge |
471 | 00:22:51,720 | 00:22:54,000 | of this unique part of the Mediterranean. | of this unique part of the Mediterranean. |
472 | 00:22:54,200 | 00:22:55,760 | JARROD: You know, the success is | JARROD: You know, the success is |
473 | 00:22:55,960 | 00:23:00,160 | sticking to that tiny little island that we focus on in Crete | sticking to that tiny little island that we focus on in Crete |
474 | 00:23:00,360 | 00:23:03,560 | and holding true to, you know, their flavours, | and holding true to, you know, their flavours, |
475 | 00:23:03,760 | 00:23:07,400 | their techniques and then obviously a little bit of a twist, you know, | their techniques and then obviously a little bit of a twist, you know, |
476 | 00:23:07,600 | 00:23:09,880 | 'cause we're not in Crete - this is Melbourne. | 'cause we're not in Crete - this is Melbourne. |
477 | 00:23:10,080 | 00:23:12,600 | So you've got to try and take that knowledge that you've learnt | So you've got to try and take that knowledge that you've learnt |
478 | 00:23:12,800 | 00:23:15,440 | and reshape it to fit a dining scene | and reshape it to fit a dining scene |
479 | 00:23:15,640 | 00:23:18,320 | that's looking for something a little bit different. | that's looking for something a little bit different. |
480 | 00:23:18,520 | 00:23:20,560 | Hi! Oh, wow! | Hi! Oh, wow! |
481 | 00:23:20,760 | 00:23:22,920 | Thank you so much! Enjoy. | Thank you so much! Enjoy. |
482 | 00:23:23,120 | 00:23:27,160 | Now, Jarrod, I need to know about this, because this knife... | Now, Jarrod, I need to know about this, because this knife... |
483 | 00:23:27,360 | 00:23:29,000 | ..this knife means business. | ..this knife means business. |
484 | 00:23:30,080 | 00:23:32,480 | Cretans are very into their knives, you know, | Cretans are very into their knives, you know, |
485 | 00:23:32,680 | 00:23:36,720 | and this is a another showcase - it's the traditional bougatsa knife. | and this is a another showcase - it's the traditional bougatsa knife. |
486 | 00:23:36,920 | 00:23:38,440 | So you're trying to tell me | So you're trying to tell me |
487 | 00:23:38,640 | 00:23:41,960 | that this knife has been created for one sole purpose... | that this knife has been created for one sole purpose... |
488 | 00:23:42,160 | 00:23:43,560 | One sole purpose. | One sole purpose. |
489 | 00:23:43,760 | 00:23:45,040 | ..which is to cut this pastry. | ..which is to cut this pastry. |
490 | 00:23:45,240 | 00:23:46,680 | Just to cut the pastry. (LAUGHS) | Just to cut the pastry. (LAUGHS) |
491 | 00:23:50,920 | 00:23:51,840 | Mmm. | Mmm. |
492 | 00:23:52,040 | 00:23:57,800 | This is what perfect dessert pastry is about. | This is what perfect dessert pastry is about. |
493 | 00:23:58,000 | 00:24:00,560 | That custard is a really wonderful texture | That custard is a really wonderful texture |
494 | 00:24:00,760 | 00:24:05,520 | and the lemon zest is really clear in there, so it's not too rich. | and the lemon zest is really clear in there, so it's not too rich. |
495 | 00:24:05,720 | 00:24:07,320 | It has that lovely brightness about it, | It has that lovely brightness about it, |
496 | 00:24:07,520 | 00:24:09,080 | and then the cinnamon and the sugar on top | and then the cinnamon and the sugar on top |
497 | 00:24:09,280 | 00:24:12,280 | just makes that pastry absolutely heaven to eat. | just makes that pastry absolutely heaven to eat. |
498 | 00:24:13,800 | 00:24:17,880 | What you do here celebrates the beauty of this ancient cuisine. | What you do here celebrates the beauty of this ancient cuisine. |
499 | 00:24:18,080 | 00:24:19,760 | It's so simple and so elegant, | It's so simple and so elegant, |
500 | 00:24:19,960 | 00:24:22,200 | and I think your take on it here at Elyros | and I think your take on it here at Elyros |
501 | 00:24:22,400 | 00:24:24,600 | is absolutely gorgeous, so thank you. | is absolutely gorgeous, so thank you. |
502 | 00:24:24,800 | 00:24:27,520 | Thank you. It's been a great experience, you know. | Thank you. It's been a great experience, you know. |
503 | 00:24:30,720 | 00:24:32,480 | It's going to be beautiful. | It's going to be beautiful. |
504 | 00:24:32,680 | 00:24:36,080 | Historic, humble and homely - we're cooking up a feast... | Historic, humble and homely - we're cooking up a feast... |
505 | 00:24:36,280 | 00:24:37,680 | They're big. I know! | They're big. I know! |
506 | 00:24:37,880 | 00:24:39,200 | ..in Spanish Week... | ..in Spanish Week... |
507 | 00:24:39,400 | 00:24:40,480 | They're good! | They're good! |
508 | 00:24:40,680 | 00:24:43,600 | ..as four new home cooks take on the chefs' line | ..as four new home cooks take on the chefs' line |
509 | 00:24:43,800 | 00:24:47,280 | from top Melbourne Spanish restaurant Anada. | from top Melbourne Spanish restaurant Anada. |
510 | 00:24:47,480 | 00:24:50,440 | MAN: Do you need help, maybe? (ALL LAUGH) | MAN: Do you need help, maybe? (ALL LAUGH) |
511 | 00:24:50,640 | 00:24:51,720 | WOMAN: No. | WOMAN: No. |