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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.