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00:02.
00:20I declare the Bake Off Olympics open.
00:23Ba-ba-da-ba!
00:25Events include pita bread discus.
00:30Wrestling to not have another cupcake.
00:32Oh, no.
00:37And running.
00:38Just running?
00:39Well, like running up a huge line of credit at the local bakery.
00:43I need five croissants, six baguettes, eight pain au chocolat,
00:47which is kind of like a chocolate croissant,
00:49but it's slightly different.
00:50It's Crink Week!
00:52Last time...
00:54It's Savoury Week in the Shed.
00:55It was dough or die in the ultimate sausage roll test.
00:59What a creative centrepiece.
01:01Brandon's pastry shrine.
01:03This is a temple I would come and worship at.
01:06Won him the title of Star Baker.
01:10And sadly, Charette's time in the competition came to an end.
01:15She pulls her heart into every bake.
01:18This time...
01:20Our eight remaining bakers take a trip to Greece.
01:24Oh, wow.
01:24Where they'll celebrate Greek culture in the signature.
01:28Pretty sure the Greek yayas of old, this is how they did it.
01:32Face a tricky Trojan in the technical.
01:35This is really difficult.
01:36I need pictures.
01:37It's not gonna happen.
01:38And create a mythical philo showstopper.
01:41I would confidently say you could serve this to the gods on Olympus.
02:06It's Crink Week!
02:07Hey, Crink Week!
02:08Hey!
02:09I'm excited and pumped for Crink Week.
02:11Do you want to bake?
02:12Do you want to eat?
02:13Do you want to bake?
02:13Do you want to eat?
02:13Do you want to bake?
02:14Do you want to bake?
02:15Bake, eat, bake.
02:15Let's do it all.
02:16I'm excited to do some crispy pastry and butter.
02:20My experiences of Greece were when I was 19.
02:23It was a lot of very late nights and late mornings.
02:27But we recovered with a very good souvlaki and a cold dip in the ocean.
02:31Good luck, everyone!
02:32Goodbye!
02:37Bakers, for your first bake, the judges would like you to make lucamades.
02:42They want you to make one giant wooden lucamades that we can all get in.
02:46And then, when our enemy wheels it into their city, we can all jump out.
02:50And then when we get out...
02:51Okay, it's not that.
02:52Not that.
02:52Okay, sorry.
02:55Lucamades are considered one of the oldest desserts in recorded history.
02:59Darren even told me that he may have been there for its invention.
03:05The judges would like 12 identical lucamades served with an accompaniment.
03:10Bakers, you have two hours to create your lucamades.
03:13On your marks...
03:15Get set...
03:16Bake!
03:19This week is Greek week!
03:21Yay!
03:23Greece holds a very special part in my heart.
03:26I've been married 30 years and we actually went there on honeymoon.
03:30Lots of wonderful memories.
03:32I had tried lucamades before.
03:34Never made them.
03:35So it's been a real pleasure to learn a little bit about Greek culture through them.
03:41My nonna makes an Italian version that's very similar, called Zeppeli.
03:44And everyone loves a good doughnut, so why not have a Greek doughnut?
03:48I've been lucky enough to cook for many years in Greece.
03:52And Greek food is all about generosity.
03:55Think shared tables, big flavours and that wonderful sense of community.
04:01This is a mashed potato.
04:03It adds a little bit of chew to the lucamades.
04:07I'm just working on my lucamades dough.
04:09It will be a very wet dough.
04:11I'll use my hands for this one so I get the feelings right.
04:14First they have to make sure they don't overwork their dough.
04:17Then they need to make sure the oil is at the right temperature.
04:20If it's too hot, the lucamades will be burnt on the outside and raw in the middle.
04:24If it's too low, what happens is the lucamades absorbs that oil and gets really greasy.
04:30We want that to improve and rise so you get that fluffy interior.
04:36Alright.
04:38Sleep tight.
04:39Now, up to my curb.
04:42Let's do that.
04:50I've just finished the dough for the lucamades.
04:51I'm now moving on to the strawberry syrup.
04:54Hi, Nick.
04:55Hey, guys.
04:55Tell me, what are you making today?
04:56So I'm making a take on the lamington.
04:58I love a lamington, Nick.
05:00Awesome.
05:01I've written a book on the subject.
05:02Oh, no, right.
05:03Okay.
05:04A lamington fell in love with a lucamada and Nick's lamingtonadas were born.
05:10Dipped in strawberry syrup, they will be filled with coconut cream and finished with a chocolate drizzle and gesiccated coconut.
05:17Well, I think you've upped the difficulty level for yourself today.
05:20So this could either be genius or it could be a bit of a mess.
05:23I'm hoping it goes your way.
05:25Thank you so much.
05:25Nick, if you haven't read Darren's lamington book, you should.
05:28It's fantastic.
05:29The characters, so well developed.
05:31There's a love triangle.
05:32Last chapter, you'll never see it coming.
05:36The syrup is a real key to a good lucamades.
05:40They've got the orange blossom.
05:42Some people love it.
05:43Some people hate it.
05:44I personally love it.
05:45Like, it's just fragrant.
05:47So this is my first time opening a pomegranate by myself.
05:51My dad used to do it all the time.
05:53Hope he doesn't judge me when he sees this.
05:57McGeean's using dad-approved flavours, including pomegranate and rosewater for her syrup.
06:02The sweet lucamades will have a surprising addition of potato in the dough, which will add texture when cooked.
06:08The potato I'm interested in, I'm hoping that it's going to give it a nice chew rather than be too
06:14heavy.
06:14Heavy, yep.
06:16What's in there?
06:17Thai tea leaves seeping away in my sugar syrup.
06:20Wow.
06:22Brandon's brewing up something special.
06:24Thai milk tea syrup, a condensed milk drizzle and coconut flakes for his golden tea lucamades.
06:32If you steep it for too long, does it go bitter?
06:34There is a possibility that the flavour might be too bitter.
06:38So I think the difficulty would be balancing the sweetness versus the bitterness and just getting it just right.
06:47I'm doing my coconut cream now that will go inside the lamington.
06:51I'm just making apple caramel sauce and my key tip is just to brush a little bit of water on
06:57the side and it just stops the edges from burning.
07:01I like to take my caramel really dark.
07:04For my licamades, I'm doing like a 1960s American diner kind of inspired banana split look.
07:12Matt's Greek twist on a classic banana split will have salted caramel, chocolate sauce,
07:17piped marshmallow fluff and, of course, a cherry on top.
07:23Having kids, making this kind of thing is something that we do lots.
07:29I am going to make limoncello locumades to celebrate those summer visits that I did or trips to Italy to
07:37visit my family.
07:38Pamela's locumades are pure sunshine with a limoncello pastry cream filling, zesty lemon drizzle and toasted pistachios to decorate.
07:47There's always time for an aperitivo.
07:50The coconut cream tastes great.
07:52It's got a little bit of that coconut flavour in there.
07:54So I'm really happy with that.
07:55I can get it in the fridge and be ready to go when I fry the licamades off.
07:59Bakers, you have the amount of time it takes me to spell tzatziki correctly.
08:03You have one hour.
08:07I'm just making my whipped feta filling.
08:10This is just going to punch you in the face with a bit of salt and zest.
08:14A bit like me.
08:17You feta believe it.
08:19Lucy's savoury lucamades will have powerful flavours, including a honey chilli glaze.
08:25You know, you often do feta bake to drizzle a little bit of honey on there, add a bit of
08:30chilli.
08:30So those are flavours which work really well.
08:32But I think it's all about that balance.
08:34You still get that saltiness of the feta and you get that sweetness.
08:37Not that one overpower saba.
08:39Yes.
08:40Now I'm on to my crumble mix family favourite.
08:43I just think it lends really well to the nice puffy little doughnuts that you can dunk into it.
08:51Anita's serving crumble and apple caramel sauce on the side of her lucamades,
08:56which will be double fried for crispness.
08:58As long as they're uniform and all the same size.
09:01Yes.
09:02I've actually bought my own Indian wok with me to fry in.
09:05Oh, that's so cute.
09:06It is very cute.
09:08Oh, your lucky wok.
09:09Yes, it is my lucky wok.
09:10It's like Darren's lucky pants.
09:12Yes.
09:16Bakers.
09:17The judges will be looking for your lucamades in 30 minutes.
09:21OK.
09:22All right.
09:22Let's see how they're doing.
09:25Good rise.
09:28My dough is working really good.
09:29I'm ready for it.
09:31Technique I'm using today is basically you get the dough.
09:34It is so sticky and you squeeze it through your hand like that.
09:37It creates this perfect little nice soft round ball, oiled up spoon and then gently pop it in.
09:45I'm pretty sure the Greek yayas of old, this is how they did it.
09:51I'm going to try and do a double fry just to give them an extra crunch.
09:56Hi, Glenn.
09:57Hello.
09:57That's how I do it.
09:58Beautiful.
09:59I love lucamades.
10:01Yeah.
10:01I also love koruk burku.
10:04I also like baklava.
10:05So I'm merging it all and I'm giving you a koruk burku.
10:10What?
10:11Wow.
10:11That's quite a mouthful.
10:14Glenn's hoping it's a delicious mouthful.
10:16Galacta burku inspired semolina custard will fill the lucamades that will also have a
10:21baklava nut sprinkle and caramel shards to decorate.
10:25Sounds a little bit busy.
10:27And so a light hand will make sure that you pull this off.
10:31Correct.
10:33Have you ever been to Greece, Natalie?
10:35Yes, I have.
10:35Have you?
10:36No, I've not.
10:38Jealous.
10:39Now I want to say no so that we have something in common.
10:41Oh, we have a lot of stuff in common.
10:42We're awkward.
10:43We're people pleasers.
10:44We finish each other's.
10:47Yeah.
10:50Oh, Brandon.
10:52How are your balls?
10:53I've never seen such pretty balls.
10:56Bakers, you have five minutes left.
10:58Hurry up, hurry up.
11:02This is the closest I've ever cut it before.
11:06I've got my chocolate ganache and my salted caramel, and then I'll be piping my marshmallow fluff.
11:11It's the kind of thing you can just pipe directly into your mouth.
11:14They're not perfectly round, but it's what's inside that counts.
11:18Crushed tashies.
11:21Caramel shards.
11:25I'm dipping my cherries in glitter for a bit of fun and sparkle.
11:31Ten, nine, eight, seven, six, five, four, three, two, one.
11:41Step away from your bakes, Bakers.
11:42Well done.
11:44Cheers.
11:44Okay.
11:45Well done.
11:46We did it.
11:49Well done.
11:50This looks ridiculously amazing.
12:00I love the way you've done that drizzle, so not to make it overly sweet.
12:05And there's a good colour on the outside.
12:07I think you've fried those really well.
12:11Got a nice texture in the Luco Mardes.
12:14Beautiful, bright and zesty flavour.
12:17I just wanted a little bit more of that cream.
12:19Okay.
12:19Yeah, and I love that you've made something inspired by my art.
12:22Light, fluffy, full of limoncello and great at parties.
12:28Love the colour of your Luco Mardes.
12:30They're a little bit inconsistent in size and shape.
12:33I'm going to dip it in there.
12:35And then put some crumble on.
12:36Pretty good.
12:42Because you've double fried, you've got that crispy exterior and then the crumble.
12:47The texture of these are really fantastic.
12:50I bit into that Luco Mardes and I was transported.
12:53You know, you really captured that cinnamon and then the soft apple.
12:57For me, it was delicious.
13:00The shards add great drama.
13:03I do notice they're a little bit different in size.
13:09Using orange blossom water is a difficult flavour, but I think you've really nailed the right amount there.
13:15I've eaten a lot of galacta burroco in my time and that's a really good interpretation.
13:19If you'd have cooked those Luco Mardes just a little bit more, they would have been slightly crispier on the
13:24outside.
13:27Doing savoury Luco Mardes? Why not?
13:29You've got a really beautiful glisten of that syrup.
13:35You've got the salty feta cheese.
13:37You've got the piquancy of that caramel with the vinegar in and a slight heat with the chilli.
13:43I think it's really inventive.
13:44The filling is on the drier side.
13:46You could have added some cream just to make it more creamy.
13:51Really nice colour on your doughnut.
13:56Lovely crispy exterior.
13:58Nice and light and fluffy.
13:59I love the idea of infusing Luco Mardes with tea.
14:04However, it was very, very subtle.
14:06I think you could have been a bit bolder with the flavour.
14:10A lovely colour you've got there.
14:12A little bit uneven in size and shape, but the pomegranate and the pistachios, they make them pop.
14:19The syrup is delicious.
14:21The combination pomegranate, rose and pistachio works so well.
14:25The mashed potato, it added a bit more texture, but I think they're a little bit on the blander side.
14:36I love the idea of a Lamington Luco Mardes.
14:39However, I expected more coconut.
14:44I think your Luco Mardes was just a little bit on the oily side.
14:48I don't think you had your oil at the correct temperature.
14:51It was too low, because it seems to have absorbed some of that oil.
14:54What you have succeeded here is making a really light coconut cream.
14:59That is delicious.
15:00Very silky, very smooth.
15:05Matt, love this classic American diner look.
15:08You've even got that cherry on top.
15:10Looks really beautiful the way you've piped the marshmallow fluff.
15:18I love the way you made your caramel.
15:20You took it really dark.
15:23Yeah.
15:23And that's a smart move because you've got a lot of sweetness and you needed that kind of salty, bitterness
15:29note from the caramel to balance that out.
15:32Your Luco Mardes, they're identical and that's nailing the brief.
15:35All right.
15:36Well, what do you guys say we make like a Luco Mardes and split?
15:40And hell, you know what?
15:41I'm just going to go ahead and take this and this as well.
15:44You know what?
15:48I know.
15:49Mmm.
15:51I feel good in here.
15:56Mmm hmm.
15:57Hmm.
16:11Bakers, it's time for the technical bake.
16:13I hope.
16:14Otherwise, why are we all standing here?
16:18Today's technical bake comes from an Adonis of baking,
16:22Darren Purchase.
16:23Darren, any tips for the bakers?
16:25Give it a twist.
16:29And nestle in.
16:31Thanks, Darren, because the judges hate it when we blindfold them
16:34and make them stand in a corner, it's time for them to leave.
16:37Good luck.
16:37Good luck.
16:38They're off to do some gardening.
16:40It's actually mandated community service,
16:42but that's what happens when you do crimes in front of a surveillance camera.
16:45Oof!
16:47Now they're gone, I can reveal that today
16:50you'll be making Darren's tsureki bread with ouzo marzipan eggs.
16:54Darren would like two plaited tsureki loaves, each with three ouzo marzipan eggs.
17:00You are making two parent loaves, and they're three adorable eggs each.
17:05But don't get too attached, because they are going to be eaten at the end.
17:09Bakers, you have two hours to make Darren's tsureki bread.
17:13On your marks.
17:14Get set.
17:15Bake.
17:17Oh.
17:19Oh.
17:22I don't even know what things are.
17:24I have never had a tsureki bread before.
17:27Is this the first time?
17:29I'm curious what this mastic would taste like.
17:31It doesn't really have much...
17:33It's a smell you can't even really describe.
17:35What's that?
17:37Malapi?
17:38A bit cardamony?
17:39Not sure what they're going to bring to the bake, but I trust our lovely Darren.
17:44Tsureki bread is one of my favourite breads to eat, so I'm in a happy place.
17:54This is my tsureki bread.
17:56In Greece, this bread is served at Easter time.
17:59It looks gorgeous with the braiding, and I love these little marzipan eggs.
18:04Well, there's two very unique spices in here.
18:08Maheleb, from grinding down cherry stones, and mastic.
18:12It's very chewy and has a very unique flavour.
18:16You're making me hungry now Darren.
18:17Come on, you better slice me a piece of bread now.
18:26So fluffy, but also this wonderful floral note coming through with the orange blossom syrup on top.
18:32The marzipan egg has that lovely bit of ouzo.
18:35This is a technical challenge, and our bakers should know how to braid bread now.
18:40We know that if they overhandle their dough, it can become tough inside.
18:44They also need to make sure they portion the strands of the braids correctly,
18:48because if one is bigger than the other, then it's not going to bake evenly.
18:52Well, I've taken the bake time out of the recipe, Rachel.
18:55If they're under or over, we'll be able to tell.
19:01So the dough, if you can see, is really shiny and elastic.
19:04So those gluten strands have developed, and that will help with the structure of the bread.
19:10We're putting it into the tin.
19:12We're putting it in a tin. We're giving it a rest for about 15 minutes.
19:14It has worked very hard.
19:16I heard it remember you eat this bread quite often.
19:18Yeah.
19:19How often is often?
19:20Whenever I see it, I eat it.
19:23I just love that as a motto. I see it, I eat it.
19:28I'm going in the proofing drawer now.
19:32Good.
19:34Sweet dreams. 15 minute nap.
19:39I'm currently working on the ouzo marzipan.
19:41That will shape into small eggs.
19:45Now for the ouzo.
19:47So we need one teaspoon. Can we drink it?
19:51If this wasn't a technical, I'd do one tablespoon plus, but no.
19:57Let's stick to what Darren says.
19:59Very bright.
20:00Add a little bit extra in there to really make it pop, because I don't want it to be too
20:04dull.
20:05You caught me red-handed.
20:07I'm kneading it until smooth.
20:09I'm shaping the ouzo marzipan into quail-shaped eggs.
20:14It's quite soft and easily moldable.
20:16So instead of placing it on the tray, I'm going to pop it in this little form that I've made.
20:20It would just keep its round bottom shape.
20:27Bakers, yuzo and your ouzo have one hour left.
20:31Oh, we've got to hurry up.
20:34Oh!
20:35Okay.
20:36All right.
20:40Using Pythagoras-level skills, the bakers must now divide their dough.
20:45Who knows you needed a math degree to do bake-off?
20:47Roll it into 12 equal parts.
20:49So I've just got them next to a ruler, just to make sure I've got that.
20:53And follow Darren's instructions on how to braid.
20:56Four over two.
20:58Oh.
20:59Yep, four over two.
21:01Probably the trickiest thing about the recipe is the shaping part.
21:06But if they take too long, the dough may overprove and they'll end up with a dense and flatbread.
21:12One of the clues was, do the twist.
21:16Well, the only thing that's in a twist at the moment are my knickers.
21:20My knickers are in a twist.
21:22This is really difficult.
21:24I need pictures.
21:26I can't figure it out.
21:29This is not going to happen.
21:30It doesn't make sense.
21:33I'm about to lose it.
21:35I'm done.
21:36I'm done.
21:37I'm done.
21:38One over three.
21:40Oh, it looks cool.
21:42You can see it now.
21:43It's starting to come together.
21:45Did it.
21:51Seriously.
21:52Did you get it in the end?
21:54I don't know what...
21:57Might not be the braid that Darren wanted,
22:00but there will be a braid.
22:02The nestling clue is to do with these little quail eggs,
22:06where we have to gently press them into the dough before it proofs and while it cooks.
22:13Then we replace it with marzipan.
22:15I didn't realise that small birds came from small eggs.
22:18Oh.
22:18I thought all eggs same size.
22:20And then I saw a quail egg and I thought, that makes sense.
22:24And this is the first time I've ever shared that with anyone.
22:26Just keep it between you and I.
22:28Just our secret.
22:31It's going in the proofing drawer.
22:3515 minutes.
22:40I'm starting on my orange blossom syrup that we brush under loaves after we take them out of the oven.
22:46It's a bit hard to know how much to reduce it by.
22:49I guess you want a syrup.
22:51You don't want a toffee.
22:53We use sugar syrup in our Indian desserts.
22:56Can you see the little drop there?
22:58That means it's just perfect.
23:04Bakers, start counting your eggs.
23:06Don't worry about them hatching.
23:07You have 30 minutes left.
23:0930 minutes.
23:11Okay, these need to go in the oven ASAP.
23:14This one's my favourite.
23:16I probably shouldn't have favourites, but I think this one's my favourite.
23:20Get them brushed and I've got to get them in the oven.
23:23That's good.
23:25Darren's recipe has no cooking time.
23:28So the bakers are left guessing.
23:32I'm just going to go by the looks of it so hopefully it gets nice and golden.
23:36I'll need at least 20 minutes in there.
23:3820, 25.
23:39I don't know because we have to cool them, we have to put the eggs in and still quite a
23:44bit to do.
23:45I don't know how long to cook them in the oven.
23:47There's a lot of...
23:48And I guess when they're like brown, brown, brown, brown, dark brown.
23:53Just got to wait.
23:59They smell good.
24:02Yeah, I'm happy with them.
24:04Just making sure they bake uniformly.
24:0815 minutes left, bakers.
24:1215 minutes left and I've got at least 12 minutes on my timer in the oven.
24:17It's going to be down to the wire.
24:22Very lightly golden.
24:24I think I'll go maybe just two more minutes.
24:27Five minutes remaining, bakers.
24:31Okay.
24:33All right.
24:35Looking nice.
24:37I would have liked them a little darker.
24:44Just quickly getting them brushed with the orange blossom syrup.
24:54Bakers, you have one minute left.
24:58One minute, let's get your almond up.
25:01I think they're looking gorgeous and golden.
25:04Could have gone better.
25:05They're not identical.
25:08I'm feeling exhausted.
25:09The braid really stumped me.
25:12The eggs may not be symmetrical.
25:15Ten, nine, eight, seven, six, five, four, three, two, one.
25:26Step away from your bread, bakers.
25:29Well done.
25:30You did it.
25:32You did it.
25:33You did it.
25:33Bakers, please bring your bread to the table.
25:49You did it.
25:52You did it.
25:59Bakers, please bring your bread to the table.
26:01Let's try the first one.
26:04Let's try the first one.
26:06The glaze on top, although it's crystallized slightly, I love the color on the outside and there's great technique shown
26:14in the braiding.
26:16Let's slice into this loaf.
26:18Let's slice into this loaf.
26:21It's light and airy.
26:23There's a nice balance of orange blossom in there.
26:25I love the marzipan eggs.
26:27I think this is an excellent bread.
26:30Almost as good as yours, Darren.
26:33I do like the color on them, but the baker must have popped them on the tray a little bit
26:38too close together.
26:39There are marks here that they've been torn apart.
26:42They've been elongated a little bit, so these have gone quite dark at the points.
26:50I was a little bit worried with this elongated shape that the baker might have dried out their bread.
26:57But actually, they've managed to keep that moistness in the bread.
27:00I love the flavor of this sureki bread.
27:03The mahaleb and the mastic were really well balanced.
27:08The eggs look smooth and they've been well formed.
27:11These two loaves, they're not uniform.
27:16This loaf is denser than it should have been.
27:19That orange blossom water in the glaze balances out the other flavors in the bread.
27:25The eggs, they're well flavored. The ooza was just right.
27:31These sureki, they're slightly more spread out, a little bit more relaxed.
27:35The baker has had a few issues in that braiding there because it has over-proved.
27:39And the eggs, not perfect in the egg shape.
27:44It could have been airier and it could have been lighter.
27:48The eggs have a nice flavor, just needed to be rolled neater, more compact.
27:55The braids fatter at this end and then it tapers out to a point.
27:59So we're not going to have an even bake all the way through.
28:03But the color looks really golden on there.
28:07The dough is slightly overworked. It's not as fluffy as yours, Darren.
28:11The eggs on top could have done with just a little bit more oozo.
28:17These are almost identical, but not quite.
28:22That glaze on top was really well applied. The eggs were expertly done.
28:28The texture of the bread is slightly on the denser side.
28:33They are beautifully golden brown.
28:35The glaze has crystallized there, may be applied while the loaf was a little bit too cold.
28:43Lovely crust on the outside.
28:45The dough needed to be handled just a little bit less to make it less tight.
28:49The orange blossom water really comes through.
28:52Probably because the glaze has been applied really generously.
28:58Well, these look fairly uniform in shape.
29:02They have a nice fullness to them.
29:03I love the way the eggs have been neatly rolled.
29:06Some of the glaze has crystallized.
29:11The spices in this loaf are really fragrant.
29:14And especially with that orange blossom water, it's such a wonderful combination.
29:19The baking was just a little bit inconsistent, but this is a very good Sereki loaf.
29:26The judges will now rank the Sereki from 8th place to 1st.
29:31In 8th place...
29:35Who's this?
29:37Pamela.
29:38Lovely smooth eggs. The loaf was a little bit over-proved.
29:42In 7th position...
29:45Who's this?
29:47Glen.
29:48Nice balance of flavours mate, but the dough was just a little bit over-handled.
29:53In 6th place...
29:55Lucy.
29:56In 5th...
29:57In 4th place...
29:59Matt.
30:00In 3rd position...
30:02Nick.
30:02In 2nd place...
30:07Who's this?
30:10Brandon.
30:11Uniform shape...
30:12Nice four loaves...
30:14And great flavours.
30:15Which means...
30:17In 1st place...
30:19Anita.
30:21Congratulations.
30:25Anita, well done.
30:27Very neat braiding, great flavours.
30:29It was almost as good as mine.
30:32Really as good as Darren's, which is...
30:41Sometimes we have good moments and sometimes we struggle.
30:44Today was my day to struggle a little bit.
30:47But I did learn heaps...
30:48And I enjoy myself...
30:50And tomorrow's a new holiday.
31:04Good morning, bakers.
31:06It's time for your Greek Week Showstopper.
31:08The judges would like you to make mythology philo.
31:12Oh, the mythology of ancient Greece still resonates today.
31:15We all know about the minotaur.
31:16The beast with the head of a bull and the body of a man.
31:19And now here I am.
31:20The beast with the head of a man.
31:22And the body of a man who totally works out.
31:28Your philo pastry showstopper can have a sweet or savoury filling,
31:32but the decorations should be inspired by Greek mythology.
31:36Judges, any advice?
31:37Making philo pastry is a true test of skill.
31:41Ensure your philo is the hero of your bake.
31:45Your filling can be either sweet or savoury,
31:48but it has to be bursting with flavour.
31:51Mortals, you have four hours to bake your showstopping mythology philo.
31:55On your marks...
31:56Get set!
31:57May the lightning bolts of Zeus strike your ovens with golden perfection.
32:01Bake!
32:12Today's Greek mythology philo showstopper is an interesting one by the judges.
32:18I've got to say, it's not something that you're going to find in a cookbook.
32:21You don't even find anything if you Google it.
32:32Kneading this dough is everything for the philo, everything.
32:35And it's really satisfying.
32:40Just don't come to me on a bad day.
32:43I'm kneading it for a few minutes.
32:45Most important part of making philo is resting it.
32:49The dough has to relax in order for us to get that paper thing.
32:54Hello.
32:55Hello.
32:56How are you?
32:57So good.
32:58Can you tell me what you're making?
32:59I'm making cyclops.
33:00So you're making cyclops because you like a bad boy.
33:03So, yeah, look, he was a giant and he made the weapons for Zeus.
33:07So I think that's pretty cool.
33:09Despite only having one shortcrust pastry eye on the prize,
33:13Pamela is hoping her spiced pumpkin, ricotta and fetus cyclops will impress.
33:18He was seen as a bad guy.
33:20And that just...
33:22You like your bad boys.
33:23I have to look into this.
33:24I can fix him.
33:25That's it.
33:27Though the philo dough must rest to become elastic...
33:30Time to relax.
33:31There's no such time for the bakers.
33:36So I'm working on the filling.
33:38It's like an almond frangipan.
33:44Magic.
33:46Mythologically amazing.
33:50Yuzui.
33:52My ricotta.
33:53Then I'll add some lemon pistachios and some chocolate chips as well.
33:56Not be too sweet.
33:57It's a really nice balanced filling.
34:01So I'm just preparing my syrup.
34:04So it's just a mix of orange juice, sugar and water and just a cinnamon stick.
34:09Pour it over the cake and also the philo when they're done.
34:13Hey, Lucy.
34:14Hi.
34:15What are you making?
34:15So I'm making philo that's going to be representing Icarus.
34:20Who, despite his dad's warning, he flew too close to the sun.
34:25Wings melted.
34:26Plunged to his death.
34:28Lucy's philo sun is set to shine bright with its tuile rays.
34:32But will her burnt honey and orange zest frangipan wings soar high?
34:38Honey, orange zest, really fragrant.
34:41How are you going to make sure that honey isn't overly sweet?
34:43So taking the honey to that slightly burnt level, when it's mixed with the almond and the philo,
34:48it just sort of chills it out a little bit.
34:50I hope this is sort of a run of Bakes for you that all commemorate great belly flops of history.
34:54You know, Icarus into the ocean, me into the pool in year 10,
34:59me into the beach pool on year 11.
35:01I think we better go.
35:03They all hurt. They all hurt.
35:08We have pumpkin and I'm going in the oven with it.
35:12My almond.
35:16All right.
35:17My filling is made up of beetroot, strawberries, balsamic.
35:21It'll bring that whole earthiness, that sweetness to it.
35:24Pegasus was born from the blood of Medusa.
35:26So it's going to add in some drama to it.
35:30Glenn's hoping his beetroot and strawberry philo swells will be the main event of his Pegasus showstopper.
35:36He'll use a Greek biscuit called kolouria to create the horse's features.
35:40Both the strawberries and the beetroot contain a lot of juice.
35:43So you have to be careful that that doesn't affect your pastry.
35:46Yeah.
35:46But still want that crispy pastry and not have any sogginess in it.
35:55Today I'm making Chris.
35:58His name is Chris Omelus.
35:59And he is a ram with golden fleece.
36:02There's a lot of tragedy in the Greek stories, isn't there?
36:05So much tragedy.
36:06So I wanted to focus on a happier time.
36:10Matt will pull philo wool over fried lamb to create the golden fleece.
36:14Sugar cookies will create the details of the ram.
36:18When you're cooking a large batch of meat, you have to be careful you don't layer up the meat,
36:22that it all has room to spread out so the water content evaporates and you don't stew it.
36:27Yes, yeah.
36:28I'm just recreating a dish that we had when we were on honeymoon,
36:33that minced lamb and all the beautiful spices.
36:37Oh, that's so yummy.
36:48Bakers, you have the time it took Hercules to complete all nine of his labours.
36:52That's two hours.
37:03The dough is feeling really soft and relaxed, easy to work with,
37:06nice and pliable.
37:08Nick's filling will be a mix of ricotta, lemon and chocolate.
37:11Philo shaped like wheat and flowers will celebrate Demeter, the goddess of harvest, grain and agriculture.
37:17There wasn't any harvest agriculture, we wouldn't be able to bake anything.
37:20So very important part of culture.
37:23So you're going to get really crispy, thin pastry here, because that's what we're looking for, Nick.
37:28That's the plan.
37:29The bakers can roll or stretch the dough.
37:33So satisfying to do this.
37:35But the paper thin pastry must be handled with care.
37:39Tricky business.
37:40Make it as thin as possible.
37:43Rolling is second nature to me.
37:45But one thing I have done is I put a tablespoon of red wine vinegar in this one, which I
37:50don't do in any Indian breads.
37:52I think it just makes it crispier and it makes it easier to handle.
37:56Anita is creating a lyre as an ode to Apollo, the Greek god of music and poetry.
38:03It will be filled with spiced lamb and a saffron glaze will create a golden sheen.
38:08I chose Apollo because he was all about music and the arts and love and all of that stuff.
38:18The secret to good phyllo that I have found is corn flour.
38:24So corn flour doesn't get absorbed by the phyllo, which means when I roll out a few of these at
38:29one time, they can get ultra thin without sticking to each other.
38:33I can already start to see the tablecloth underneath.
38:35It helps me get it nice and thin and even.
38:41I've now rolled out my phyllo pastry, so I'm on to assembling the butter and phyllo into my shape.
38:47The process begins by buttering up one layer of phyllo, adding another layer until I have about five sheets thick.
38:56Apollo is also known as the god of light and Brandon's son will sit over yuzu curd layered phyllo pastry.
39:02His son will feature a decorative lyre and a laurel wreath.
39:07I also am making a son.
39:09Oh, are you?
39:09We have definitely interpreted these things differently.
39:12What will your son be like?
39:13Well, more like a swirl, but with some sun rays bouncing out of it.
39:18Okay.
39:19Different.
39:19Different.
39:20But I can't wait to see it.
39:27A couple of rolls, a bit of a twist, and then I'm going to make them look a little bit
39:32like coils of lamb wool.
39:37The problem with my filling is it's quite chunky.
39:39So when you do try and spread it, it has a tendency to tear.
39:43Colour her up.
39:44I've got some saffron infused in hot water.
39:48My last thing I'm going to do is paint it with that.
39:51So I'm currently making Icarus's wings.
39:56The Atlas is the symbol of resilience and endurance, and also endurance during difficult and impossible tasks, one of which
40:04being designing a mythology inspired phyllo.
40:07Atlas will have a roasted almond filling, and he'll be carrying the weight of the world in the form of
40:13a portocolopoda, a Greek cake made using crumbled phyllo pastry instead of flour.
40:19I'm making his beard now.
40:21So I'm just twisting tiny rolls of phyllo to make it look like hair strands, and then I'm just placing
40:28them one by one next to each other to make that, to make it look of a beard.
40:39Bakers, one hour left with your phyllo, and then they ascend to Mount Olympus.
40:43One hour, one hour.
40:44Let's get these in.
40:45They're right now.
40:49Bye-bye Atlas.
40:54Oh my goodness, they're out here right now.
40:57I was worried that you'd be resting on these, your laurels, but here you are working harder than ever.
41:02I mean, may I?
41:03Yeah, absolutely.
41:05Oh, oh wow.
41:07I feel blessed.
41:09No star baker has ever looked this regal.
41:17Right.
41:19Okay, nice.
41:22Okay, yeah.
41:23I like that you keep poking.
41:25Is that just like a power play?
41:26No, because it's floating in cereal and I like to play with it.
41:29Do you ever pretend you're a god when you do this?
41:31No.
41:32You should, it's so much fun.
41:34You have not been a good person.
41:38You betray me.
41:47I'm making the eyeball, which is the most important like feature of my Cyclops.
41:54It's nice and fun this far.
41:56Five minutes to go, bakers.
41:58Five minutes.
42:00Oh.
42:03Let's have a look.
42:04Yep, yep, yep.
42:07Come on, my monster.
42:09My filo's out.
42:11I just now got to basically construct.
42:13So I'm just assembling my son, lay it with a silky, uh, yuzu curve.
42:18I'm just touching up the yellow, where it's expanded a bit.
42:23Well, okay, soak the syrup.
42:26A little bit of honey on, bring a bit of sweetness.
42:30He looks like a good guy, doesn't he?
42:32I made the weapons for seers.
42:35I have the power.
42:36Two minutes, bakers.
42:41Oh, I've just realised I've made a mistake.
42:44I've made two left wings.
42:47See, there's a bit of crack there.
42:49You know, it's not too perfect.
42:50So I'm thinking the rustic look will be fitting.
42:55Nice and crisp and golden.
42:56There's those few splits that I'll try and clean up.
42:59I'm going to hide the evidence.
43:00So hopefully no one tells anyone, keep this a secret between us,
43:04that there's no explosions.
43:06It's golden.
43:06It's crunchy.
43:08Lovely.
43:16Ten, nine, eight, seven, six, five, four, three, two, one.
43:27Step away from your philo.
43:29Well done, bakers.
43:33Well done, Glen.
43:34Well done.
43:35Oh my goodness.
43:37Oh, Glen.
43:38I can't wait to try everybody's.
43:50Bakers, the gods are going to be very pleased.
43:52And by gods, I mean the judges.
43:54Well done.
43:59Anita, we'd love to see your showstopper.
44:09Apollo's lyre looks fantastic.
44:11It really does.
44:12I do notice the golden colour that you've managed to obtain using that saffron.
44:18You've created that beautiful curvaceous shape and I love the strings as well.
44:23Is it in tune?
44:25Brrring, brrring, brrring.
44:28Brrrrrrrr.
44:28I lost it.
44:30That was a cat at the end.
44:40Anita, I love that flavour inside.
44:43Got the oregano, lamb.
44:45The pine nuts are a great addition.
44:47And you've combined it so well with your design.
44:50I would confidently say you could serve this to the gods on Olympus.
44:55Oh, wow.
44:55It is delicious.
44:57That filling is full of spices and flavours.
45:00Using the saffron gives it that lovely colour, but you could have baked it a little bit longer.
45:06I love the volume of the sun.
45:09I think it's great that you've decided to do it three-dimensional.
45:12You've got some crispy parts on top of your sun there.
45:15I think you'll agree that it's probably not the finish you were looking at.
45:27I love the yuzu curd.
45:29It is really packed with flavour.
45:31You could have made it a little bit firmer so it doesn't ooze out on the side,
45:36and then you would have got a neater appearance.
45:38I think this just falls short a little bit in terms of a showstopper,
45:42but your flaky pastry is marvellous.
45:47That is definitely a Cyclops.
45:49It's like one of those pictures where anywhere I move it's staring at me.
45:56You've got the saltiness from the feta and then the sweetness from the raisins.
46:00That's a really good combination.
46:04I'm not sure how far Icarus is going to go with two left wings.
46:07I think he'll be going round in circles.
46:09But I think you've done an excellent job of telling your story.
46:16When I bit into it, there was a nice crunch to it, but the top needed a bit longer under
46:21the oven.
46:24All those rolls there really create that texture in the fleece.
46:29I love the face.
46:30Very detailed, very expressive.
46:38Your minced meat, it's a great flavour in there.
46:41Unfortunately, it's just a little bit dry and you could have solved that problem by just adding a ladle full
46:46of stock or water to your pan.
46:48I love your pastry. It's very thin, golden colour.
46:53This is your sugar biscuit.
46:56Lovely sugar biscuit, really nice flavour on that.
47:01I love the pegasus and there's a thunderbolt happening and there's some gold.
47:06What really impresses me is the way you've created this amazing texture here with all the leaves of phyllo pastry.
47:14In some places, the filling has come out a little bit of the phyllo pastry.
47:25The pastry has a wonderful crispness on the outside, but hasn't retained that crispiness inside because your filling is slightly
47:34on the wetter side.
47:35I love the combination of the beetroot and then the strawberry, the sweetness.
47:39You get a little bit of acid with the vinegar.
47:42I think the effect is kind of lost a little bit.
47:44I was expecting a bit more bright red.
47:47All right, we're going to try a bit of the biscuit.
47:49Yep.
47:53It's nice and sweet. It's buttery. It's crumbly.
47:55And you've finished it off beautifully with that gold brush.
48:01This is a little bit on the simple side in terms of design.
48:04Having said that, love the small detail that you have going on there.
48:09The cigar shape stems of wheat. It could have been tighter and a little bit neater.
48:21I really loved your filling. That combination of chocolate, the ricotta, all marries really well.
48:27It's not.
48:28Your pastry is really nice and thin, but it's a little bit undercooked, unfortunately.
48:36It's so bright and shiny and the cake is beautifully golden on the outside.
48:42And again, I really love your showstopper. It's just got so much work and so much detail in there.
48:56So you get a lovely nuttiness and crunch from the almonds and the cinnamon gives it warmth.
49:02And then the orange kind of ties it all together. It's really delicious.
49:05You've got that beautiful crispy filo pastry, which is nice and thin.
49:09Putting that syrup on has not hindered it in any way. It's still really crispy.
49:14This is your filo cake.
49:18The texture was a little bit on the rubbery side.
49:21However, I do really like the flavour.
49:26Who wants tea?
49:28Oh, yeah.
49:28Yeah.
49:30Thank you, Tom.
49:32How has everyone enjoyed Greek Week?
49:34I've loved Greek Week.
49:35It's all about great flavours, variety, creativity and bringing people together.
49:41Well, it definitely was a diverse bunch of bakes.
49:43We had every kind of flavour, savoury, sweet, different textures.
49:47So the bakers flexed a lot of different muscles.
49:50Who did well this week?
49:51Matt did his banana split lucomados.
49:55Delicious flavours, well balanced, not overly sweet.
49:58Yeah, it was a really good job.
50:00And Matt's ram had all of those little filo pastry spirals.
50:05It was a really inventive showstopper.
50:07Anita, in the signature, those lucomados had such a great crunch
50:12because she did that double fry.
50:14Anita came first in the technical.
50:16She had great technique there.
50:18Anita's showstopper was packed full of flavour.
50:21She really knows how to pack a punch.
50:23And I love the fact that she also seems to be enjoying it all.
50:27You can see the joy in her bakes.
50:29Another one who's really enjoying it is Nagin.
50:32Nagin's had a pretty successful week.
50:34The lucomados with the rose and pomegranate.
50:37And those beautiful flavours she's well known for.
50:40She's so creative.
50:42The way she combined filo in two different ways was really showing her range of skill.
50:47Who are we worried about this week?
50:49Glenn, he's not a bad baker, but he does try to do too much in his signature.
50:54Those lucomados were not all uniform in size.
50:57Glenn came seventh in the technical.
51:00He didn't really do that well.
51:01And then with the showstopper, the Pegasus.
51:04It was huge, but some of the filling was coming out.
51:08And that filo pastry was really quite soft.
51:10I can't believe we're talking about Brandon.
51:12You know, he's so precise, but he hasn't had a great week.
51:16The lucomados, he had the tea, but I really didn't get that flavour.
51:20The actual showstopper was lacking the finesse that I expect of Brandon.
51:25Nick and his lamington lucomados were a bit of a mess.
51:29Nick's showstopper was a bit pale on top.
51:31It was a little bit underwhelming.
51:33I was expecting a bit more drama.
51:36Well, it's getting a little bit tougher now, isn't it?
51:37It's so tricky this stage.
51:39They're all really good.
51:40Every week we're filtering it to the very best.
51:43Do you know what's really impressive about Greek Week?
51:45Tom can name all the Greek gods.
51:47Go.
51:48Let's start at the top.
51:49I think I'm going to need more tea for this.
51:58Bakers, congratulations to everyone on your mythology philo.
52:04This week, it's my pleasure to announce the star baker.
52:08This person has filled our hearts with laughter and our bellies with delicious bakes.
52:14Our star baker is...
52:21Anita.
52:27Which means I have the difficult job of sharing who will be leaving us.
52:31This baker has brought family flavours and a cheeky sense of fun to the shed.
52:36They've been a great friend to all, which is why we're sorry to say goodbye to...
52:44Nick.
52:48I've learnt so much off everyone, like, so many techniques and skills.
52:52It's just been incredible.
52:53Things I'll take away with me forever.
52:57I just want to say congratulations again to our star baker, Anita.
53:01Anita.
53:04Anita really knows how to pack the flavours into her bakes.
53:08I love the fact that she tells a story with every bake and she really hit the high notes this
53:13week.
53:15I'm just over the moon.
53:17And Rachel said the gods would even approve of my flavours.
53:22You're so gross.
53:24I don't know.
53:38You be right, Alex.
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