My.Kitchen.Rules.AU.S14E04.WEB.
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00:00:00Previously, teams from Victoria, South Australia, and Queensland began their journeys to become
00:00:08MKR champions, soaring to great heights, and crashing to the lowest lows.
00:00:23But it was a low blow from one team, that left a bad taste in everyone's mouth.
00:00:41But after three instant restaurants, the Mobros topped the leaderboard, the modern Italians
00:00:47slide into second spot, and the young mums remain on the bottom.
00:00:54Tonight, we're in far north Queensland.
00:01:07As brother and sister duo, Danny and Sonia serve up a surf and turf menu.
00:01:17If Sonia and Danny do an awesome job tonight, we are in serious trouble.
00:01:22But can they keep their heads above water?
00:01:25If you give me a well done steak, you're gonna get nailed mate.
00:01:30Even against a world-class chef, I'll still back my brother.
00:01:34While at the table, a storm approaches.
00:01:37I'm not talking to you, I'm talking to Hannah. Hannah's got a voice, let her speak.
00:01:41Lawrence was sticking his chest out like a rooster.
00:01:45You're aiming so low, you're going six feet under bro.
00:01:49I was just like, God, get me out of here now.
00:01:51Don't go baking my heart.
00:02:04Tonight, we're in Townsville, where hard-working Aussies, Danny and Sonia,
00:02:09are collecting a key ingredient for this evening's meal.
00:02:11Try not to get sand in it.
00:02:15I'm pumped, I'm ready to go.
00:02:16Tonight, we get to cook, finally get to cook.
00:02:19Get some salt water for these crabs and...
00:02:21Yeah, nothing tastes better than cooking them in their own little juices.
00:02:24That's right brother.
00:02:26We're going to cook some nice fresh seafood, show these guys what we got.
00:02:29Let's get going, we got shopping to do, hey?
00:02:31Yeah, we do.
00:02:31All right, let's get on the roll.
00:02:35G'day, I'm Danny.
00:02:36And I'm his sister, Sonia.
00:02:37And we're from Townsville.
00:02:39Well, you know what you're doing then?
00:02:40You'll be bait in a minute.
00:02:42Growing up in North Queensland, you're just always outdoors,
00:02:46hunting or fishing or something.
00:02:47You're going.
00:02:48Oh, I'm on you, bro.
00:02:49I like to cook what I catch.
00:02:50Wow, oh shit.
00:02:54Hey, boys, let's go.
00:02:57Look, Danny is full on, full of energy.
00:03:00You cannot really have a bad time when you're with him.
00:03:02Even by myself, it's a good time.
00:03:05Fresh seafood, man, you can't beat it.
00:03:07Yeah, look, we didn't have a lot growing up, but we did have love and we did have food.
00:03:11What I'd like to do is set up my kitchen properly.
00:03:15I wouldn't say I'm cooking for the prize money as such,
00:03:17but I'd love to be able to give back to my community and set up my kitchen
00:03:22to be able to have in-home cooking lessons for mums in need
00:03:25and give them somewhere to come to have some support.
00:03:28Boy, that's beautiful, mate.
00:03:30We take cooking serious and we wouldn't be on it if we didn't want to win it.
00:03:35Danny and Sonia now have five hours to shop and prepare before their guests arrive.
00:03:40You're definitely underestimating us because I've got like a mullet haircut,
00:03:45which I've had since forever.
00:03:46I don't know, man, I don't think anyone can underestimate a good mullet.
00:03:51Honestly, I love it.
00:03:56Tonight, I'm expecting straight up like comfort Australian food,
00:04:01fancy pub fare, and that's what I'm hoping it is.
00:04:06Don't go trying to, you know, match the Italians in plate decoration.
00:04:10I'm not trying to match them in anything.
00:04:12We're not like these high-class restaurants where you get your little,
00:04:16your little tiny, tiny serving.
00:04:18What the guests can expect from us is fresh food done well and done honestly.
00:04:21I would not serve anyone something I wouldn't eat myself.
00:04:24We want people to eat, we want people to be happy and we want them to leave full.
00:04:28You know, we don't want them going through Macca's drive-thru on the way home, getting nuggets.
00:04:35Hello.
00:04:36Hey, how you going, man?
00:04:37Good, thanks.
00:04:37Can we get some mud crabs in here?
00:04:39You sure?
00:04:39Awesome.
00:04:41Tonight for entree, we've got Townsville Mud Crab with Mango Chilli Dip.
00:04:46Danny and Sonia, entree, Townsville Mud Crab.
00:04:49Now we're talking with Mango and Chilli Dip.
00:04:52This, to me, is Australia on a plate.
00:04:55Now, oh, you see, good rusty colour.
00:04:58See that when you press that second carapace?
00:05:00That's in and it was a full.
00:05:02I love a mud crab.
00:05:04If it's cooked well, it's absolutely delicious.
00:05:06The meat is somewhat salty but very sweet.
00:05:09We can't go wrong tonight, bro, with crabs like that.
00:05:12I'm not so excited about the Mango Chilli Dip.
00:05:15I'm worried that the mango is going to take over the flavour of the mud crab.
00:05:19Sonia.
00:05:20Hello.
00:05:21How are you?
00:05:21I'm good, thanks.
00:05:22Hey, I need two whole life fillets.
00:05:25For main, we've got filet mignon with garlic prawn toppers,
00:05:29beer batter wedges and bacon broccoli salad.
00:05:31Six, seven, eight, that's plenty.
00:05:35Danny's a butcher and hopefully he can bring his traditional butcher skills
00:05:39into securing those mignons and cooking them quite nicely.
00:05:42All right, let's go.
00:05:43Perfect.
00:05:44Make sure I get the good ones.
00:05:46You've got to be very careful when cooking beef fillet.
00:05:48There's not a lot of oil in there.
00:05:50You've got to be very careful when cooking beef fillet.
00:05:52There's not a lot of fat in there.
00:05:53So it's very unforgiving.
00:05:55So if you overcook it, that's what you've got.
00:06:02Yeah, the main is definitely a big solid fat feed.
00:06:0572 prawns we'll need.
00:06:06So I don't know how many kilos that is.
00:06:08I'm just a bit nervous because I'm doing seafood.
00:06:11So I want that to be perfect.
00:06:13Yeah, they're nice big boys, them guys.
00:06:15There's just so many things can go wrong when you're cooking seafood.
00:06:18Oh, you got this, man.
00:06:19Yeah, I know, I know.
00:06:20And I've done it a hundred times before.
00:06:23Burnout.
00:06:24Oh man, Danny's the best teammate I could possibly ask for.
00:06:28Hey, you want to grab a hot choc for plan B?
00:06:31No.
00:06:32I know at times his exuberance can drive me a bit nuts
00:06:35because he just does not run out of batteries.
00:06:38Let's get broccoli.
00:06:38We'll get it here.
00:06:39It looks good.
00:06:40But there's not really any boss in the kitchen tonight.
00:06:43I've got faith in this bloke.
00:06:44Danny and Sonia need to head home and set up their instant restaurant.
00:06:48Then they'll have three hours to prep their dishes before the guests arrive.
00:06:52All right, we're here.
00:06:53Let's go.
00:06:54Must be it.
00:06:55Yeah, feeling good.
00:06:56Yeah.
00:06:56Run, run.
00:06:57Get to the kitchen.
00:06:59We're back at home.
00:07:00The ingredients are fresh.
00:07:01Pour the ice from the esky onto the crabs.
00:07:04Just cause, save them going that way.
00:07:08Cause what the ice does, it just sort of put them to sleep.
00:07:10It more or less anesthetises them.
00:07:12Let's get going.
00:07:13See, that's good in that air con.
00:07:14Man, I was cooking out there, eh?
00:07:16This instant restaurant will be different to the last one
00:07:18because you've gone from a fine dining restaurant to just a pub.
00:07:24You don't have to put your suit on to go to our place.
00:07:26No, definitely not.
00:07:27You can rock up in singlet and thongs.
00:07:29This is perfect for our laid back country pub vibe, brother.
00:07:32And the only pub someone doesn't like is one that you get kicked out of.
00:07:35So let's hope that don't happen.
00:07:37I'm going to go and get a beer.
00:07:38I'm going to get a beer.
00:07:39I'm going to get a beer.
00:07:40I'm going to get a beer.
00:07:40I'm going to get a beer.
00:07:42I reckon about that all out.
00:07:44So our Easter restaurant is the Broasis.
00:07:47Because, well, we're a watering hole in the middle of the tropics
00:07:51and we're a bro and a sis.
00:07:55Is it straight?
00:07:55Oi.
00:07:56ACD central.
00:07:59All right, let's go.
00:07:59Talk, man.
00:08:00All right.
00:08:04All right, thanks for dressing me, sis.
00:08:06I used to be a big boy.
00:08:07Oh, stoked to get my little apron.
00:08:09Made it very official.
00:08:11Smell that leather.
00:08:13This was Sonia's idea.
00:08:14She's always wanted to do this.
00:08:16And I said, well, sis, if ever you want to go on, I'll go on there with you.
00:08:20And it took 14 seasons, but here we are.
00:08:23All right, let's roll.
00:08:24All right.
00:08:25I'm doing my cake first.
00:08:26I need to get that in the oven, like now.
00:08:29All right, sure.
00:08:30I'm already late for it, so.
00:08:31All right, well, while you do that, I'm going to grab the filet for main.
00:08:35I'm going to start prepping that.
00:08:36So that way it's good to go.
00:08:38It is important to get the portion right.
00:08:39So that way the cook time is the same for all the portions.
00:08:43That way everyone gets consistency through the whole meal.
00:08:45Look.
00:08:47Oh, come on.
00:08:49Stop it.
00:08:49Have a look at that.
00:08:51Have a look at that.
00:08:52300 on the banger.
00:08:54Yeah, my guy.
00:08:56You better be that good for judges tonight, bro.
00:08:58Boy, I hope I cook it as good as I can.
00:08:59Stop it, yeah.
00:09:02That's unreal.
00:09:03I'm doing old school filet mignons with the skewer through, wrapped in bacon.
00:09:07I'll wrap these mignons, get them done and in.
00:09:10I absolutely think my butcher skills are going to come in handy tonight.
00:09:14Bada bing, bada boom.
00:09:16I'm going to try and get this mug cake on ASAP.
00:09:18It needs to get baking for our trifle.
00:09:21Tonight for dessert, we have an espresso martini trifle.
00:09:24Denny is well renowned for having an espresso martini as a nightcap.
00:09:29And I like a trifle.
00:09:30So we've just kind of put them both together to make something hopefully everyone loves.
00:09:36I'm going to let that chocolate cool so that it doesn't scramble the eggs.
00:09:39So trifle is one of those dishes I grew up on.
00:09:42My dad made a trifle every Sunday.
00:09:44So you want enough texture in the jelly that it holds at the bottom.
00:09:48You want your sponge that's soaked in that espresso.
00:09:51So it's got that flavor and then you want that layer of cream.
00:09:55Nice and light.
00:09:56Great way to finish a meal.
00:09:58If you don't get the sort of textures right, it's just mush.
00:10:01So I'm just doing the dry ingredients for my liqueur-flavored gelatin.
00:10:06And this goes in the bottom of my espresso martini glasses.
00:10:10And when they spoon in, they get a nice little bit of jelly at the bottom.
00:10:13A calorie frangelico-y kind of liqueur coffee.
00:10:16Do you know what?
00:10:17I come into this thinking, because I'm pretty efficient,
00:10:21I thought that this would be just, oh, that's heaps of time.
00:10:23But far out, that clock is ticking.
00:10:25Yeah, man, she's banging.
00:10:27All right, sis.
00:10:28All right, sis.
00:10:29I'll just go get that water on for that crabs.
00:10:32The crab's going to be the hero of the entree.
00:10:34But the salt water is so important because that mixture of salt and water
00:10:37that you get naturally near the ocean, nice and clean and crisp,
00:10:41like, you can't replicate that.
00:10:45That looks pretty good.
00:10:46What I'm going to do is I'm going to get this water on the boil.
00:10:50Get it going.
00:10:51Once it comes to the boil, I'll put the crabs in.
00:10:55I'm just going to go help my sister.
00:10:57Wow, man, we've got a lot to do.
00:10:58It's all systems go.
00:11:12Beautiful place.
00:11:14Kangaroo in the bush.
00:11:15We're in Townsville, mate.
00:11:17Yeah, mate.
00:11:20Restaurant number four.
00:11:21Maybe some kangaroo tail.
00:11:25Some cane-toed legs.
00:11:27Oh, my God, it's Hicksville.
00:11:28They live in the middle of nowhere.
00:11:30I don't know what I was thinking.
00:11:31I was like, oh, my God, where have you taken me?
00:11:33Even though we're at the bottom of the leaderboard,
00:11:34we've still got to go in there with our heads high.
00:11:36Absolutely.
00:11:37And score honestly like we always do.
00:11:38Yeah.
00:11:39If Sonia and Danni do an awesome job tonight, we are in serious trouble.
00:11:49Oh, that's them.
00:11:52All right, sis.
00:11:53This is it.
00:11:53This is the moment we're waiting for.
00:11:55Yeah.
00:11:56Let's go show these guys how we cook, eh?
00:11:58Let's go, bro.
00:11:58Tell you what, I'm sweating like a...
00:12:00I don't know what.
00:12:01Hey, good night, guys.
00:12:03Welcome to the top of the North, Queensland.
00:12:05Hello, Drew, man.
00:12:06Danni had his mullet tied back.
00:12:08I was like, this is some serious business.
00:12:11Danni's a classic funny clown.
00:12:14How you doing, bro?
00:12:15Yeah, nice.
00:12:16Ready for a good one?
00:12:17I'm looking at Danni and I'm going, you look like a hot mess.
00:12:20I love your ponytail.
00:12:21Thanks, dude.
00:12:21Yeah, yeah.
00:12:22All right, sweet.
00:12:23All right.
00:12:23Sonia looks like a typical shazza.
00:12:26Oi, sis.
00:12:27Showtime.
00:12:28Let's go show these guys how we cook, eh?
00:12:29Cool, let's go, bro.
00:12:30All right, let's go.
00:12:41Whoa.
00:12:43Wow!
00:12:45Oh, my God, it looks like an Aussie wonderland.
00:12:49Oh, my God.
00:12:51Oh, my God.
00:12:52Look at this.
00:12:53The instant restaurant of Danni and Sonia is legit Danni and Sonia.
00:12:58Like it's them.
00:12:59Like it's them.
00:13:01Hey, guys.
00:13:02Hey, guys.
00:13:02Welcome to The Broadway Sis.
00:13:06So we're a watering hole in the middle of the tropics,
00:13:09and we're a bro and a sis.
00:13:11We are all about fresh produce.
00:13:13We've got some of the best produce in the world here, I think, growing up.
00:13:17Nothing beats the flavours of my home.
00:13:19We've got to go cook, so we'll let you guys do your thing.
00:13:22Yeah, guys.
00:13:27We have many things to talk about.
00:13:31OK, I'm leaving now.
00:13:32Goodbye.
00:13:34I think you should stay, Mike.
00:13:36I think Mike should kick it off.
00:13:37I want to say something.
00:13:39Tonight, I'm going to apologise to Simona and Viviana and explain to them
00:13:43Hannah started the fire, threw the match, and walked away.
00:13:47I want to apologise to you, Simone, and the beautiful Viviana.
00:13:55I want to apologise for asking you the question the other night
00:14:00about you owning your pasta and pizzeria restaurant.
00:14:04It was the wrong time to say it, and I really feel bad.
00:14:08I'm glad that you guys apologised.
00:14:11I was just extremely upset in the moment.
00:14:14If I was in the table, I would have killed the both of you.
00:14:16I'm not joking.
00:14:18Mike is the type of guy that, like, something is, like, going on in his mind,
00:14:23and he just says it straight away.
00:14:25So the night started off with Hannah.
00:14:31Love that.
00:14:31I'd like to apologise, and then I'm going to throw it onto Hannah.
00:14:34Why did you bring up the subject of Simone having a pasta pizzeria restaurant,
00:14:39working in the kitchen?
00:14:40This is literally not even an apology.
00:14:42Mike is 100% trying to flip the script onto me.
00:14:45I think if you're going to keep putting the heat towards Hannah,
00:14:47have a think about timing.
00:14:49Oh, I'm sorry, that's already been thought out.
00:14:52Hannah's got a voice, so she can talk for herself.
00:14:54Yeah, no, but it's annoying.
00:14:55It's like, if you pick the worst possible timing, you could have done it.
00:14:58Yeah, and I apologise.
00:14:59While they're in the kitchen, they're thinking about what you've said.
00:15:01I'm not talking to you, I'm talking to Hannah.
00:15:03Hannah's got a voice, let her speak.
00:15:05I know she does.
00:15:06I'm loud and proud.
00:15:07So I told everyone you had 4.9 star Google ratings.
00:15:10So I scared everyone.
00:15:12I knew it was going to come out,
00:15:13but I didn't think it was going to be deflected onto me.
00:15:16You know what I would say?
00:15:17I would say, I apologise for thinking you're a chef.
00:15:22I was misinformed.
00:15:24Here I am, telling the truth.
00:15:26She's washing it under the table, like nothing happened.
00:15:29And I'm feeling sick as a dog.
00:15:32Tonight's going to be an interesting night.
00:15:37I'm going to cut them all up.
00:15:39Entree.
00:15:40I need to start working on our mango chilli dip.
00:15:42I need to get this on and reducing.
00:15:44It's got no thickness in it.
00:15:46It's got no nothing in it.
00:15:47It is literally, it's mango and chilli and ginger.
00:15:50But that's how we have it, man.
00:15:51That's how it is.
00:15:52Mango chilli dip, that's a new one.
00:15:54We've never really done that because normally we are down the creek
00:15:57and we do just smash the crab open and eat it without anything.
00:16:00Just here mashing these, all the little bits of this mango up,
00:16:04just to get it like a puree and to make it cook down quicker.
00:16:06We want it to cook down too, so it's a nice thick dipping sauce.
00:16:10That's why I wanted it on two hours ago, mate.
00:16:12Not now, but...
00:16:15I am trying super hard to impress the judges tonight.
00:16:18And I know our food is meant to be simple and just speak for itself,
00:16:22but we wanted to show some cooking technique
00:16:25rather than just a crab on a plate.
00:16:27Oh, your sauce is boiling over there.
00:16:28It's meant to, mate.
00:16:29Let that baby reduce.
00:16:31Hey, don't get snappy like a crocodile burger, mate.
00:16:33I am concerned about the mango dip.
00:16:36It is mango and chilli, you need nothing else.
00:16:38Yeah.
00:17:02Oh, that's them.
00:17:04Oh-ho!
00:17:05They're here, mate, the big shots.
00:17:06Oh, sorry.
00:17:07Don't eat too much.
00:17:08I'm sweating like a pig.
00:17:10All right, let's go.
00:17:11All right, sis, let's go.
00:17:12Can I open it?
00:17:13Sure, you open it.
00:17:14Yeah, go on.
00:17:14You go, you open it.
00:17:15Hello!
00:17:17G'day, guys.
00:17:18We're out in North Queensland.
00:17:19How you going, mate?
00:17:21You good?
00:17:21How are you, mate?
00:17:22Good, good, good.
00:17:23Thanks for coming.
00:17:24I'm so stoked yous are here.
00:17:25It's hot.
00:17:26It is freaking hot.
00:17:28Yeah, it's like my kitchen.
00:17:29Why are you wearing a jacket?
00:17:31Hello, hello, boss.
00:17:31Hello!
00:17:33Yeah!
00:17:35Buona sera.
00:17:37Good evening, everyone.
00:17:39How are you doing?
00:17:41Welcome to Townsville, huh?
00:17:43Yeah.
00:17:45Danni and Sonja, how are you feeling?
00:17:47Hey, yeah, good, Colin.
00:17:48We're actually really stoked that you're here.
00:17:50I hope our Simple Full Flavours hit the spot,
00:17:54and I hope you can appreciate Simple Food done hopefully well.
00:17:57And sorry, boys, I'm going to have to bring my jacket
00:18:00because it's going to be cold at the top.
00:18:06Okay, guys, just pop the lid.
00:18:08It's not beer.
00:18:09That's our menu.
00:18:10Surprise!
00:18:14We just got to get in the spirit.
00:18:18Yeah, my boys!
00:18:20If I wasn't cooking, I'd have them on as well.
00:18:26Yum!
00:18:27So what have we got?
00:18:28Can you see through them?
00:18:29Yeah, yeah.
00:18:30So tonight on the entree, we've got local Townsville mud crab
00:18:35with a very simple but hopefully tasty mango chilli dip.
00:18:38Mud crab, baby!
00:18:40Loving it!
00:18:41Loving the menu!
00:18:42Yeah, so you're lucky you got them on plates tonight.
00:18:45And normally, it's just crack it on a rock
00:18:47and pull it out of a shell and have at it.
00:18:50This menu is very simple.
00:18:53The mud crab, chuck it in some boiling water and pop your uncle.
00:18:57For main, we have filet mignon with garlic prawn toppers,
00:19:01beer battered wedges and bacon broccoli salad.
00:19:04This is going to be pub, RSL, a bit of bowls club.
00:19:08I know I'm not going to be hungry after.
00:19:10And dessert, sis?
00:19:11That's yours.
00:19:12Yeah, we've got an espresso martini trifle.
00:19:15I was like, I'm going to be unbuttoning my trousers
00:19:17and probably falling asleep after the boozy dessert.
00:19:21All right, thanks, guys.
00:19:21Enjoy your night.
00:19:22I believe in you.
00:19:23Thank you, guys, for tonight.
00:19:24All right, cheers.
00:19:27The menu sounded delicious.
00:19:29They have always promised simple,
00:19:30and it sounded, you know, like a simple pub meal.
00:19:34But a simple pub meal done well could get a high score.
00:19:36Yeah.
00:19:37Let me tell you, I've got absolutely no table etiquette
00:19:39when it comes to a mud crab.
00:19:41It will be all over you.
00:19:43Or any dish.
00:19:47The mud crab, yes, I absolutely love it.
00:19:49Yeah.
00:19:49And I'm really keen to try this mango and chili dip.
00:19:53I'm excited.
00:19:54I've never had it.
00:19:55So...
00:19:56You've never had mud crab?
00:19:58No, I don't think so.
00:19:59But, like, how do you...
00:20:00Is it the one that you crack with the thing?
00:20:02But, like, is it going to be already open,
00:20:03or do we have to open it?
00:20:04Oh, we don't know.
00:20:05We don't know.
00:20:06OK, because probably I'm going to embarrass myself
00:20:09if I have to open it, because I've never done it.
00:20:11Well, I'm hoping it's going to be already cracked open
00:20:14and a nice bowl of mud crab with the dipping sauce.
00:20:17That's what I'm hoping for.
00:20:19Would you say it's easy?
00:20:21Oh, yeah.
00:20:22Well, it's like putting it in a pot of boiling salt water
00:20:26and wait until it changes colour, then out it goes.
00:20:30Oh, Mike, Mike, Mike.
00:20:31My skills in cooking crab are pretty low,
00:20:34but I have watched a lot of shows where you overcook it
00:20:38and then it just becomes, like, just a broiled mess of meat.
00:20:41If I'm going to get the full experience,
00:20:43I'd imagine Danny throwing you a rock and saying,
00:20:45crack it open yourself, you know?
00:20:53There's a buzzer.
00:20:55He's doing the grinding.
00:20:59I did sanitise this dish.
00:21:03The crab's got a hard shell.
00:21:05No matter what knife you use,
00:21:06you're not going to get a nice, even, clean cut.
00:21:08It shatters everywhere.
00:21:09So the grinder, let's put a nice, clean line.
00:21:13And crack.
00:21:15Beautiful.
00:21:16To make it snap and break easy for even portions.
00:21:19Oh, yeah.
00:21:21That is boiling good.
00:21:23So let's put these guys in.
00:21:26One thing.
00:21:28The temperature's really important
00:21:29when you're cooking crabs like any seafood,
00:21:32because if you don't bring that water
00:21:34back to the boil quick enough,
00:21:36all your ingredients, they stew.
00:21:38And when they stew, they get tough,
00:21:40they get chewy, they get sticky,
00:21:41and it's just not a pleasant meal.
00:21:43Oh, yep, done good.
00:21:45Hey, sis.
00:21:46Yeah?
00:21:46Time to go on the boil, mate.
00:21:48Ready to roll.
00:21:48No idea what he's saying.
00:21:50I can't go out there because I've got too much going on in here, eh?
00:21:54Well, crabs, it'd be un-Australian
00:21:56not to have a beer while I'm cooking you.
00:22:00Oh, if only Sonia knew I was sitting down,
00:22:03having a breather.
00:22:05Next.
00:22:07Will Danni and Sonia's entree be a hit or a miss?
00:22:11You got crab on your forehead from me.
00:22:14Would I order it again?
00:22:15No.
00:22:16What a sick-looking plate of food.
00:22:19Like, it looked amazing.
00:22:20And...
00:22:21You're just going to put them straight in the oven like that?
00:22:24Colin's kitchen visit...
00:22:26I think you should take his advice, man.
00:22:28...sparks some sibling rivalry.
00:22:30And I feel like this is our chance to listen.
00:22:33All right, cool.
00:22:33What'd they say about the mud crab?
00:22:35I understand what you're saying.
00:22:36But I'm going to do it my way anyway.
00:22:38In Townsville, brother and sister team Danni and Sonia
00:22:42are hoping their entree of local mud crab will be a cracker.
00:22:46Mate, here's the red.
00:22:47Here's the juicy.
00:22:49All right, I'm going to give you the 10 count, I reckon.
00:22:51Oh, three, two, one.
00:22:54Beautiful.
00:22:55Here we go, guys.
00:22:56Ah!
00:22:58Gotta keep mud, buddy.
00:22:59Oh, I'm so happy.
00:23:00I'm so happy.
00:23:00I'm so happy.
00:23:01I'm so happy.
00:23:01I'm so happy.
00:23:02I'm so happy.
00:23:02I'm so happy.
00:23:03I'm so happy.
00:23:04I'm so happy.
00:23:04I'm so happy.
00:23:05I'm so happy.
00:23:05I'm so happy.
00:23:06I'm so happy.
00:23:06I'm so happy.
00:23:07I'm so happy.
00:23:07I'm so happy.
00:23:08I'm so happy.
00:23:10All right, my hut little friends.
00:23:12They look nice.
00:23:13They're all nice, bright red.
00:23:14They're steaming.
00:23:16Ah, Townsville's favourites.
00:23:18Look at you.
00:23:18Let me unleash the beast.
00:23:21The water's gone.
00:23:22I'm like, yeah, this is just like the hut.
00:23:24We're on a winner here.
00:23:26Oi, I need you to come and taste this mango sauce, man.
00:23:29All right, one minute.
00:23:30All right, that's all you got.
00:23:33All right, cool.
00:23:34Dude, I just need you to...
00:23:35I was going to run it out to you.
00:23:36No, you're all right, man.
00:23:37Taste that.
00:23:38Yeah, I haven't put any sugar in it.
00:23:39Only a little bit of salt.
00:23:40And can I get it into things in the fridge?
00:23:44Does it need sugar?
00:23:45If anything, just a little bit more chilli.
00:23:49Yeah, more chilli.
00:23:50This competition's important to us.
00:23:52It's our first course of the night.
00:23:53Are the flavours in there enough to carry it?
00:23:56Because it is just mango and chilli.
00:23:58Oi, I got these halves coming over.
00:24:01Remember that when we tell the judges...
00:24:03Did you want to get the black off them?
00:24:05No, that's part of the experience, mate.
00:24:07Bloody hell.
00:24:08I don't clean them when I'm down the creek.
00:24:09I've got no scrum brush.
00:24:10You don't need the shell.
00:24:12I know that.
00:24:12But visually on a plate, like if there's a less dirty option,
00:24:17put it on Manu and Colin's plate.
00:24:19There is some there that look cleaner than those.
00:24:22Man, these are the good rusty ones.
00:24:24All right.
00:24:24They have chockers, man.
00:24:25Look, trust me on the crab, all right?
00:24:27All right, flavour overlooks.
00:24:29Trust me on the crab.
00:24:29I get it, flavour overlooks.
00:24:30So I just trusted his judgment on that.
00:24:32And if you want to give them dirty crabs, then go for it.
00:24:36Man, I'm hoping we get off to a good start
00:24:38because these guys, I think, have underestimated us.
00:24:41Well, pretty much, sis.
00:24:42I'm hoping that we impress them a little bit.
00:24:44There was a lot riding on the entree
00:24:46because I wanted that first dish to be a big wow
00:24:49for the judges and the people who are invited into our house, eh?
00:24:51Yeah.
00:24:52We have got simple flavours on there
00:24:54and hopefully it's good enough.
00:24:56It looks pretty bloody good, sis.
00:24:57Yep.
00:24:58All right, let's go.
00:24:58I hope them nippers are nice and full.
00:25:06Entree is served.
00:25:08Wow.
00:25:09Wow.
00:25:09Yeah, it is.
00:25:10That looks insane.
00:25:11Wow, wow, wow.
00:25:14That looks amazing.
00:25:16Nice.
00:25:16Well done, guys.
00:25:18What did you use to cut it?
00:25:19Yeah, I angled it on a knife.
00:25:20Yes!
00:25:22Oh, I love your work.
00:25:26I think we should buy one for the restaurant.
00:25:27I reckon I'm buying one for our home.
00:25:29I reckon I'm buying one.
00:25:30There you go, mate.
00:25:30I hope you guys like crab.
00:25:32I think it's really good.
00:25:33Mate, I hope you guys like crab.
00:25:35I'm looking at this mud crab thinking, oh my god,
00:25:37it's like plucking a chicken before you cook it.
00:25:43I'm so nervous now.
00:25:45I just hope they enjoy our simple food done with lots of love.
00:25:56It's got to get messy enough.
00:26:25Thanks, guys.
00:26:26Thanks, guys.
00:26:27No worries.
00:26:29Bon appétit.
00:26:31Merci.
00:26:34Thanks, Ed.
00:26:36And everyone seems quite busy at this point.
00:26:48He saw crab and shallot flying.
00:26:53Hannah, at the best of times with the most simple dish,
00:26:56will get it everywhere.
00:26:57Sure enough.
00:26:59Oh!
00:27:04You got crab on your forehead from me.
00:27:07I wasn't expecting the big bang.
00:27:09Colin took half a crab to the face.
00:27:11Sorry.
00:27:13I don't want anything in my hair.
00:27:14I don't want anything in my face.
00:27:16Mate, you weren't excited to be eating with your hands,
00:27:19but you seem to be doing a great job over there.
00:27:22It's finger licking good.
00:27:23Yeah.
00:27:24But I don't like using my hands.
00:27:26Would I order it again?
00:27:27No.
00:27:31It's too much work.
00:27:33I think it was cooked really well.
00:27:35I didn't really touch the chili and mango.
00:27:38It tasted like pureed mango with a few little bits of chili on it.
00:27:42It was pretty simple.
00:27:43You know what?
00:27:43Call a dry cleaner because that was good.
00:27:46I ate mine and Lawrence's.
00:27:49The pelican strikes again.
00:27:51Here I am.
00:27:53What a sick looking plate of food.
00:27:54Like, it looked amazing.
00:27:56I just, I enjoyed eating it and everything like that.
00:27:59Did you enjoy the sauce?
00:28:01Not really.
00:28:01It kind of tastes like dried mango to me.
00:28:04Like that flavor.
00:28:05My daughter eats it all the time.
00:28:06I was going to say that, but I didn't want to say it.
00:28:07I was like, don't want to say it.
00:28:09Blend it up, dried mango.
00:28:10I'll help myself back.
00:28:11The mango sauce was just a little bit underwhelming for me.
00:28:15What's better, a duck pancake or a Townsville crab?
00:28:19A duck pancake.
00:28:23Our entree was a bit more complex and had more elements,
00:28:27but you know, the crab was delicious.
00:28:31Danny and Sonia, you served us for entree,
00:28:40Townsville mud crab with mango chili dip.
00:28:46Well, I think mud crab in this country is probably one of the
00:28:50most amazing ingredients that Australia has got.
00:28:53And for that reason, it needs to be respected when you cook it.
00:28:59And I think you've done that brilliantly.
00:29:01Thank you, Manu.
00:29:03That mud crab is absolutely delicious.
00:29:07Thank you, Manu.
00:29:09Well cooked, sweet.
00:29:12Actually, I would have loved to have a whole crab by myself,
00:29:15to be honest with you.
00:29:18Oh, such a relief.
00:29:20Yeah, I'm buzzing right now.
00:29:21I am in Queensland.
00:29:22Like, I've got my thongs on and I'm just deep in the crab.
00:29:26Mango, yeah, it's Queensland.
00:29:28But I found myself forgetting it all about this
00:29:31because I was so enjoying the sweetness of the crab,
00:29:34I found when I dipped it in that,
00:29:35it sort of detracted from the beauty of this natural ingredient.
00:29:40So one part worked to me and one part didn't.
00:29:42If you did a lime mayonnaise,
00:29:45like really citrusy mayonnaise with the crab,
00:29:48that would have been, that would have worked completely.
00:29:52Yeah, okay.
00:29:54Got two courses to go.
00:29:55Yeah.
00:29:56Well, very good start.
00:29:58Thank you, Colin.
00:29:59Let's see if the butcher can cook a steak.
00:30:00No pressure.
00:30:02Don't butcher it.
00:30:03Yeah, proper.
00:30:05Cheers, guys.
00:30:13I was stoked with that crab.
00:30:14Hey.
00:30:15I told you, if the crab don't get a 10, you know.
00:30:18Yeah.
00:30:19Anyway, it's all good.
00:30:20I'm just sorry that sauce let it down, man.
00:30:21Hey, don't worry about it.
00:30:23We've got maize to go, all right?
00:30:26For main, we're serving filet mignon with garlic prawn toppers,
00:30:30beer battered wedges.
00:30:32Who doesn't like crunchy wedges?
00:30:34And bacon broccoli salad.
00:30:36So that much broccoli is for three people.
00:30:38Do you think that's enough?
00:30:39Well, you look, got three, six, nine, twelve.
00:30:42I reckon that's enough.
00:30:43We're making a pub feed, pretty much.
00:30:45A surf and turf with a really nice cut.
00:30:48I feel it is one of the most beautiful cuts of meat.
00:30:52So I'm just frying up the bacon now for the bacon and broccoli salad.
00:30:55The bacon broccoli salad is probably one of my most favourite things that Sonia makes.
00:31:00If it's simple food, done right, you're gonna, you're gonna nail it.
00:31:04Main's a massive meal tonight because we've got a lot of components that we love to go on the plate.
00:31:10Your broccoli's good, all right?
00:31:12I know you're under pressure.
00:31:14Yep.
00:31:14Oh man, there's just so much to do.
00:31:16I just want to get to work.
00:31:17I'm getting tired.
00:31:18It's past my bedtime.
00:31:21You guys feeling like you're proper in the heart of Australia now?
00:31:25100%.
00:31:26100%.
00:31:27What does it, crikey means?
00:31:29Crikey.
00:31:30Crikey.
00:31:30Crikey.
00:31:31Crikey.
00:31:32Crikey.
00:31:32Cri...
00:31:33Crikey.
00:31:34It's just beautiful Australianism.
00:31:37Uh, it's one of our better ones.
00:31:38Just means like, whoa, like what's gonna happen?
00:31:41Like...
00:31:41What?
00:31:42So normally it's, it's made famous by I think Steve Irwin.
00:31:45And he just, he just went big Crocs and come and be like,
00:31:47Crikey, have a look at this one.
00:31:49She's a bloody beauty, mate.
00:31:51So we learn a new word today?
00:31:53Yep.
00:31:54Crikey.
00:31:55And yeah, there are so many strange things happening over here.
00:32:01So I'm just bringing the mignons out to get them down to room temp.
00:32:04So they're pretty good when they cook.
00:32:06G'day, mate.
00:32:07Hey, mate.
00:32:10What's going on, Col?
00:32:11Good to see you, Colin.
00:32:14How are you going?
00:32:15Yeah, not bad.
00:32:17Look at these bad boys.
00:32:19Good meat.
00:32:20So, and how are you going to cook it?
00:32:21Pan fry them?
00:32:22Nah, I'm going to do it in the oven.
00:32:25Whoa, you're just going to put them straight in the oven like that?
00:32:31Pretty much, man.
00:32:32You're not going to get a crust on it?
00:32:35Oh, I got it a bit hotter, so it'll, it'll crust up anyway.
00:32:38Once that blood comes out, it'll crust.
00:32:46It's all good, dude.
00:32:46Like, yeah, pretty much.
00:32:49But I'm telling you now, if you give me a well done steak
00:32:54that looks like it's pale and white and say,
00:32:56I've never cooked for 12 people before, you're going to get nailed, mate.
00:32:59All right.
00:33:00I'll see you later.
00:33:01All right, thanks, mate.
00:33:02Mate, no pressure.
00:33:04Oi, doesn't look like I'm worried, mate.
00:33:06Oh, it doesn't.
00:33:07There you go.
00:33:08All right.
00:33:08Bye.
00:33:09See you, mate.
00:33:09Thanks, Colin.
00:33:11Be nice to us.
00:33:14Oi, don't let him get to you, sis.
00:33:16Nah, it's fine.
00:33:16He'll try and get in your head, mate.
00:33:18Colin's advised me to sear the steaks first,
00:33:21and I normally don't do that.
00:33:24I'm confident in what I'm doing, putting them mignons in now.
00:33:28Bro, these guys are world-class chefs.
00:33:30Yep.
00:33:31And I feel like this is our chance to listen.
00:33:33All right, cool.
00:33:34And what'd they say about the mud crab?
00:33:35Awesome.
00:33:36Top notch.
00:33:37I'm not going to listen to a world-class chef,
00:33:39and I'm just going to do what I want.
00:33:41And I wouldn't change a thing, sis, all right?
00:33:43Bro, I feel like this is our chance to listen.
00:33:46All right, cool.
00:33:47Colin's advised me to sear the steaks first,
00:33:51and I normally don't do that.
00:33:54I think you should take his advice, man.
00:33:58It's only if you do them on an oven dish.
00:34:00If you do them on an oven dish, and the oven dish is flat,
00:34:03and the blood comes out, they stew.
00:34:05I'm doing them on the oven dish, and I'm doing them on the stew.
00:34:08I'm doing them on the oven dish, and I'm doing them on the stew.
00:34:10And the blood comes out, they stew.
00:34:12I'm doing them on the oven rack.
00:34:14I know what you're saying, and I understand what you're saying.
00:34:17But I'm going to do it my way anyway.
00:34:19But I've done these heaps times before.
00:34:21They've turned out all right.
00:34:23I'm just thinking about a nice crispy outside.
00:34:25They're going to judge you outside, man.
00:34:26Yeah, just trust me on this, sis, all right?
00:34:28I didn't let you down on the mud crab.
00:34:30No, I trust you.
00:34:30All right, okay.
00:34:32Being a butcher, I'm confident with what I'm doing.
00:34:35So I've decided to back ourselves.
00:34:38Time to go in the oven.
00:34:40And I know it might be going against the world-class chefs.
00:34:43Just, yeah, do whatever we're going to do.
00:34:44We've got to get them in, otherwise they won't be cooked.
00:34:46Yeah.
00:34:46And people are going to be here to fall out, all right?
00:34:50This is Danny's dish, and he's my brother.
00:34:53And even against a world-class chef, I'll still back my brother.
00:34:58And I just need to concentrate on it.
00:35:00All right, I'm just going to put the mignons in.
00:35:03Give them a little seat on that.
00:35:04Oh, you've cut my guts off.
00:35:09All right, there we go.
00:35:14I'm going to do them at 220.
00:35:18We got this, sis.
00:35:19Do it all the time.
00:35:20It's looking good.
00:35:22Actually, I'm a bit free at the minute.
00:35:23Oh, are you?
00:35:24Yeah, I'm looking for a job.
00:35:24Do you want to start peeling prawns?
00:35:26Yes, I can do that.
00:35:27With the filet mignon, we're having garlic prawn toppers
00:35:31with beer-battered wedges and bacon broccoli salad.
00:35:35Where'd the broccoli go, man?
00:35:37Hey, I told you, it moved over there.
00:35:38Why you do me like that?
00:35:40Because I need room to put these prawns.
00:35:42I need to think about what's in here now.
00:35:44Danny knows how to get on my nerve,
00:35:46whether it's me first or me last one.
00:35:49Hey?
00:35:49Watch out.
00:35:50Yeah, watch out, because I need to get this broccoli off.
00:35:52All right, do you need a...
00:35:53Well, get it off.
00:35:54So I'm trying to just zone him out.
00:35:58Hey, sis, don't come the raw prawn with me, mate.
00:36:01Stop it and taste this mayo.
00:36:09It's good mayo.
00:36:09Oh, drop the mic.
00:36:13All of this bacon and all that bacon juice
00:36:16is just going to go onto this broccoli.
00:36:18The bacon broccoli salad is a family favourite.
00:36:22I just didn't want a normal side salad.
00:36:25Plenty of mayo.
00:36:27Do you want to make a batter for these wedges?
00:36:30Yeah, I can make a batter for the wedges.
00:36:31Look at that big-ass wedge, mate.
00:36:33That's going to be a cracker.
00:36:35Every component on that plate needs to be perfect.
00:36:42I think it's going to be a very busy plate,
00:36:44one I'm ready for.
00:36:45I feel like it's going to be like you're at a family barbecue
00:36:47and you get all your favourite things on a plate
00:36:49and that's how it's served.
00:36:49So, and I think if anyone's going to pull it off,
00:36:51it's going to be Danny.
00:36:52He is a butcher, so...
00:36:53Danny, Danny.
00:36:54If he can do 12 steaks, good on him.
00:36:57Is it a risk to cook 12 steaks?
00:37:00It's definitely a risk, definitely.
00:37:01I would not do it, personally, myself.
00:37:04To cook a perfect steak, you have to know how to cook steak.
00:37:08You've got to be dialled in.
00:37:09Like, it's an art.
00:37:10You've got to get that crust on the outside.
00:37:12That's the hardest thing to get with steak.
00:37:14You've got to get edge-to-edge doneness,
00:37:17not just in the middle, medium-rare and cooked through.
00:37:19So that's going to be a big thing.
00:37:21How do you get that crust?
00:37:22Completely dry.
00:37:24Like, you want to like...
00:37:25Don't tell him.
00:37:25No, no, what I want...
00:37:27You're talking about a crust.
00:37:28How do you get that crust?
00:37:29If they're doing it in the oven, which I don't,
00:37:31but I'll put it in the oven.
00:37:33You cook it to the temp it needs to go.
00:37:35You've got to pull it out.
00:37:36You've got to let it rest.
00:37:37And then you've got to dry it.
00:37:39Yeah.
00:37:40Good, good to know.
00:37:41Like, he has such a massive knowledge regarding meat.
00:37:44Like, I had no clue what he was talking about.
00:37:47The driest you can get into a searing hot pan.
00:37:50And then you've got to just shh and leave it there.
00:37:52And the resting time will give you a longer time
00:37:55to get the crust.
00:37:56Is everyone taking notes?
00:37:57Because that's pretty...
00:37:59I just love steak and I'm...
00:38:01Little brother can't eat meat.
00:38:04Meat guy needs to leave a little bit of his meat knowledge
00:38:07in the locker when these people are going to be cooking meat
00:38:10throughout the rest of the competition.
00:38:12Stop talking so much.
00:38:13No, we don't want to hear about you, mate.
00:38:14I'm Australian.
00:38:15Filet mignon, garlic prawn toppers.
00:38:17Yibbity yibbity.
00:38:23This will be done in like five minutes, if that...
00:38:26This is a classic caramelised garlic and onion sauce
00:38:29with cream and cream cheese.
00:38:30A bit of white wine.
00:38:33I'm feeling like a little bit...
00:38:35Look emotional because these garlic prawns
00:38:38are a little bit special.
00:38:39So they mean a bit to me.
00:38:42They're the last meal that I got to eat with my dad
00:38:45before he passed away.
00:38:47Yeah, not long before either.
00:38:48It was the last time I got to see him.
00:38:50So I had a feed of garlic prawns with him and a rum
00:38:56and we had chisel plan.
00:38:58It's casein actually.
00:39:01So, yeah.
00:39:02Don't get more Australian than that.
00:39:08Let's do it for the old man, eh?
00:39:10Yeah, sounds good, mate.
00:39:11All right.
00:39:11Let's, you know, keep the chin up,
00:39:13get the attitude going.
00:39:14Boom, boom.
00:39:15Let's go, baby.
00:39:16I'm going to clear this space to do the wedges, bro.
00:39:19I'm just trying to get them all crumbed or battered.
00:39:22The timer's gone off.
00:39:24I need to check the mignons.
00:39:26Open the oven.
00:39:27I'm just trying to get them...
00:39:29Oh.
00:39:34****, too done.
00:39:39Hey, guess what?
00:39:40What's that, bro?
00:39:41Overdone.
00:39:42They're overdone?
00:39:43What?
00:39:44Are you serious?
00:39:46I'm thinking, oh no.
00:39:47Here we go.
00:39:48Yeah.
00:39:49Take them out right now.
00:39:50Get them away.
00:39:50I'm taking them out now.
00:39:51I was going to say, get them away from that residual heat.
00:39:54It's all good.
00:39:54It's off.
00:39:55It's off.
00:39:55It's just the fan going.
00:39:56It's just the fan going.
00:39:58They're just not crispy.
00:40:01They're soft looking.
00:40:04And I'm like, oh no.
00:40:16Hey, guess what?
00:40:17What's that, bro?
00:40:18Overdone.
00:40:19They're overdone?
00:40:20What?
00:40:20Are you serious?
00:40:22In Townsville, Danny's stewing on his decision
00:40:25not to follow Colin's advice on cooking the steak for the main.
00:40:29And the mignons, they haven't crisped.
00:40:32They're looking overdone.
00:40:35I'm thinking, oh no.
00:40:36Here we go.
00:40:37Yeah.
00:40:38Pretty much, it's medium well, but it shouldn't be.
00:40:43Man, I've cooked mignons a million times.
00:40:47And then it's usually like nice and brown or dark on top,
00:40:50so it's all caramelized.
00:40:52And the bacon should be all nice and bubbled up and crispy and crunchy and hard.
00:40:58And these were just looking soft.
00:41:01I don't know what happened.
00:41:02Normally, I'd only probably do about six or maybe eight.
00:41:07So I'm like, what do I do?
00:41:09Are you using this pan?
00:41:11What do you mean?
00:41:11You're all right.
00:41:12You just do what you need to do to get them right, bro.
00:41:14Just focus on that.
00:41:15Don't worry about me at all.
00:41:17So I decide to reverse sear the mignons.
00:41:23Look at that.
00:41:26I crisp up the outsides.
00:41:29But because they've already been cooked for the time, I risk overcooking them.
00:41:35And pretty much, the more I sear them, the more I'm going to cook them.
00:41:47So you guys have held your position at the top of the leaderboard, huh?
00:41:51Like we keep saying, it's pretty lonely, though.
00:41:55Well, we've got two teams left to cook.
00:41:58And the next team to cook is...
00:42:03Anna and Lawrence.
00:42:07Bring your earplugs.
00:42:09I'll be shouting.
00:42:09Be a loud kitchen.
00:42:11Lawrence is going to be head chef.
00:42:12Yep.
00:42:13Oh, really?
00:42:13Yes.
00:42:14He watches YouTube clips 24-7.
00:42:17His brain is learning about cooking.
00:42:19You'll learn more about our story when you're at our home
00:42:22and why we're doing what we're doing.
00:42:26Witnessing Hannah being overly lovely and over the top,
00:42:30I just felt sick in the stomach.
00:42:33At the beginning of the night,
00:42:35even though I apologised to Simone and Viviana,
00:42:38Hannah should be apologising as well.
00:42:40I just want to know, like, who's actually been honest at the table.
00:42:48Why are you looking at me?
00:42:50Well, I think that's what he's trying to say.
00:42:52Yeah, I just don't think Hannah and Lawrence
00:42:54have been as honest as they can be.
00:42:57I think it's just like lying under the radar,
00:43:01deflecting, like, the conversation I brought up about earlier on.
00:43:06How is Hannah under the radar?
00:43:07I think there's the radar and Hannah's like,
00:43:09above it, just yelling at everyone.
00:43:11I think Lawrence is definitely Hannah's shield.
00:43:14Anything anyone says, he sort of steps in and takes over
00:43:19to make sure that she doesn't slip up
00:43:22and say anything that's not right.
00:43:25Hannah said, you're a chef?
00:43:26Oh, I never said chef.
00:43:28I said you were...
00:43:29There's videos of you back and in front of the house.
00:43:32I would never speak up the way you did.
00:43:34I was trying to do it on behalf of the table.
00:43:37They're using everyone to put out their fire.
00:43:40The fires that they create, we put them out.
00:43:43Well, I put them out and they get in trouble for it.
00:43:46Every time I say something, you turn it around straight away.
00:43:48Because it doesn't make sense, Mike.
00:43:50There's just etiquette.
00:43:51Competition etiquette is like...
00:43:52Etiquette?
00:43:53And being truthful.
00:43:54That was starting to become a bit full-on.
00:43:57Lawrence was, like, showing his gorilla vibe.
00:44:01You're aiming so low, you're going six feet under, bro.
00:44:05It's like a thousand percent someone goes after my woman.
00:44:10Oh, yeah.
00:44:13It's actually lazy just to say whatever comes to your mind
00:44:16because it's linked to the truth.
00:44:17Oh, I don't think the word lazy comes into play.
00:44:22I don't like to hide behind someone I'm not.
00:44:25I don't pretend to be someone I'm not.
00:44:27Tonight, I feel like I'm watching a soap opera.
00:44:30Hannah is the main actress.
00:44:33And I'm the gangster.
00:44:35And I'm the one that's going to get it.
00:44:36I don't care what you say.
00:44:38You can tell when someone's looking to create instability.
00:44:41Or trying to have a dig.
00:44:42And you like to create instability.
00:44:44Me?
00:44:45Yeah, I think so.
00:44:47Mike.
00:44:49I think so.
00:44:50Mike does whatever he wants.
00:44:52Defends that he can say whatever he wants.
00:44:55He's the most dangerous kind of person.
00:45:00Just eyeballing these, sis.
00:45:02Oh, we got a bit of sear.
00:45:04There's inconsistencies.
00:45:05Rather than medium rare,
00:45:07they're going to be either medium well or well done,
00:45:09which is not what I was going for.
00:45:11We didn't want them sitting there resting,
00:45:13getting even more overcooked.
00:45:14Like, we were just like, look, let's just get these out.
00:45:20Broccoli salad's done.
00:45:22I'm dishing up the broccoli salad for the main.
00:45:25The wedges are nice and crispy.
00:45:27They're fresh out of the fryer.
00:45:31The garlic prawns are done.
00:45:33Can we put four prawns on?
00:45:34Or no, you think it's too much, hey?
00:45:35No, no, more prawns are better.
00:45:38It was going to look a little bit more elegant than what it did.
00:45:41Yeah, it looks like a nice big feed, man.
00:45:44Like a nice big pub feed.
00:45:47Though I really wish we had to listen to the judges.
00:45:49That one can be Colin's.
00:45:50It's extra seared.
00:45:51Yeah, sure.
00:45:52This is my news.
00:45:53All right, sweet.
00:45:53Let's go, hey?
00:45:54Yep, let's go.
00:45:54Good luck, sis.
00:45:55Let's do this, all right?
00:45:56Thanks, bro.
00:45:57Hey, hello.
00:46:11Hey, guys.
00:46:13Main is served.
00:46:18Oh, hello.
00:46:20Wow.
00:46:20Wow.
00:46:26That is huge.
00:46:29That kind of plate, thank you.
00:46:31You couldn't even fit a grain of salt on there.
00:46:35Rumbling about.
00:46:36Just don't.
00:46:37Yeah, buddy.
00:46:39You know when you're at a smorgasbord
00:46:42and you've got this one little plate
00:46:43and you just pile it all up
00:46:44and you run back to your table?
00:46:46That's what it looked like.
00:46:48Oops, sorry, can I duck in?
00:46:49Sorry.
00:47:02My stomach is just in knots.
00:47:07I know that in my heart, they're overcooked.
00:47:12I look at Manu's and he's cut his.
00:47:16There was not one bit of pink on that.
00:47:20I feel like I let Sonja down.
00:47:29It's the moment of truth for Danny and Sonja
00:47:32as the judges cut into the filet mignon for the main.
00:47:41My guts just drop because I can just see that,
00:47:46yeah, it's terrible.
00:47:49Oh, my gosh.
00:47:53I look at Manu's.
00:47:55There was not one bit of pink on that.
00:48:03I am absolutely gutted.
00:48:21Thank you so much.
00:48:32The cut they've chosen to cook
00:48:33is like one of the tenderest cuts you can get.
00:48:38As soon as I cut into the steak,
00:48:41I knew it was severely overcooked.
00:48:45I honestly had the highest expectations,
00:48:47but I had one mouthful of the steak.
00:48:49It was chewy.
00:48:50Yeah, you didn't eat it.
00:48:51That's a worry.
00:48:57Oh, my God.
00:49:00Disappointing, like it was salty.
00:49:02There's bacon in everywhere.
00:49:08I'm a little bit confused.
00:49:10There are too many elements.
00:49:12There is the pork, the beef,
00:49:16the garlic, prawns, just...
00:49:23Sorry.
00:49:26Get your breath right.
00:49:29It didn't work out for me.
00:49:31I like the potatoes,
00:49:33but I don't think that the whole dish
00:49:38work together, unfortunately.
00:49:41I'm so sorry for you guys.
00:49:43I'm sorry, but we need to judge that, unfortunately.
00:49:47Yeah, unfortunately, it was a disaster.
00:49:49I actually really liked the prawn
00:49:52and the cheese sauce with the garlic,
00:49:55but again, my steak was overcooked.
00:49:58Yeah, unfortunately, missed the mark for me, too.
00:50:02I'm still hopeful for Ash and I.
00:50:03Yeah, me too.
00:50:04It would be great if we weren't
00:50:05on the bottom of the leaderboard.
00:50:11I'm looking around the table
00:50:13and I can see there's a lot of steak left on the plate.
00:50:18Dani and Sonia for main course,
00:50:20filet mignon, garlic prawn toppers,
00:50:22beer-buttered wedges and bacon broccoli salad.
00:50:27It's a mouthful to read.
00:50:28It is.
00:50:29It's a mouthful to eat.
00:50:32Now, I'm going to start with the beef.
00:50:34What did I say in the kitchen?
00:50:36You said I should have seared it first in the pan.
00:50:39Before I put it in the oven.
00:50:41I stand by everything I said in the kitchen.
00:50:44That the way you cooked it, for me,
00:50:47and this amount of people, is the wrong way.
00:50:54I'm sorry to say, but I've got a five centimetre piece
00:50:58of white cardboard on my plate.
00:51:02Oh, mate, it absolutely freaking split me, eh?
00:51:06The prawns were good.
00:51:07They were soft and well-cooked,
00:51:12but not good enough to serve the dish.
00:51:15I was gutted.
00:51:17Like, I just felt I wanted to disappear into the floor
00:51:20and not come back.
00:51:24I know what you're trying to do.
00:51:25You're trying to smother us in love.
00:51:29Right? I swear to God,
00:51:30you're trying to smother us in the love
00:51:33I know exactly where you're coming from,
00:51:35but trying to smother us in that love,
00:51:39you're getting caught up in the whirlwind of
00:51:42too much is on there.
00:51:45Now you've got one course left to cook.
00:51:49Make it a winner. You know how it works.
00:51:51You can have one slip-up.
00:51:53Maybe we get two great dishes out of three.
00:51:56Thanks, guys. We'll go and try and make it better.
00:51:58Thanks, guys.
00:51:59I'm going to go and try and make it better.
00:52:01Thanks, guys. We'll go and try and make it better.
00:52:03Thanks, guys. Enjoy.
00:52:04Thank you very much.
00:52:09Oh, sorry, sis, of all the ones.
00:52:12Oh, yeah, that was a bit...
00:52:15How you doing?
00:52:16Don't stress, bro.
00:52:17Hey, hey, hey.
00:52:18No, no.
00:52:19Don't do it.
00:52:20Did you see how many steaks weren't even eaten on that?
00:52:23Man, I've cooked mignons a million times,
00:52:27and pretty much the only time it counts
00:52:30is the time I come a gutser.
00:52:32Like...
00:52:33Oi.
00:52:34Listen to me.
00:52:37The amount of times...
00:52:40The amount of times you pick me up, man.
00:52:43Yeah, but still, like...
00:52:44Done.
00:52:45Come on, we got this.
00:52:47Alright, we're just going to get a plan together.
00:52:50We're going to...
00:52:51Nail...
00:52:52Please, stop it.
00:52:53Listen.
00:52:54Let's do dessert.
00:52:55We're going to nail our weakest thing,
00:52:58and we're going to serve him a kick-ass dessert, man.
00:53:01You didn't let me down, bro.
00:53:04Nah, that's alright.
00:53:05Don't feel like that, though.
00:53:07You didn't let me down, man.
00:53:09You know what?
00:53:10No, for nothing.
00:53:11I let myself down, man.
00:53:12Like, and my teammate, you know?
00:53:14Yeah, nah.
00:53:15He didn't need to come here with me.
00:53:17And he did.
00:53:18And that will forever matter.
00:53:21I had to really feel for them,
00:53:23because you played up, you know,
00:53:25a dish that misses the mark,
00:53:27and it's like, oh, it just kicks you in the guts, hey?
00:53:30It's what we felt like after our pull-off.
00:53:32Yeah.
00:53:33Like, we tried so hard.
00:53:34Yeah.
00:53:35As much as it would break my heart
00:53:37to see Sonia and Danny not do well,
00:53:39on the flip side, like,
00:53:40we don't want to be at the bottom of the leaderboard.
00:53:43Do you know where the trifle is?
00:53:45No.
00:53:46It's like a better tiramisu.
00:53:48It's a better tiramisu.
00:53:54Strawberry and sponge roll.
00:53:56And then you've got your jelly, your fruit, your custard.
00:54:00Like layers.
00:54:01Layers.
00:54:02Yeah, layers.
00:54:03Like a cake.
00:54:04But with the Espresso Martini trifle,
00:54:06I don't think I would put any fruit in it.
00:54:08I wouldn't put any jelly in it.
00:54:10No jelly.
00:54:11No jelly.
00:54:13Mark, Mark, Mark, Mark.
00:54:15No jelly in a trifle?
00:54:17That's awful, Mark.
00:54:19I would just stick to maybe cream and custard.
00:54:23Yeah.
00:54:24And that's it.
00:54:25Sponge.
00:54:26Oh, of course, the sponge.
00:54:27It's the main ingredient.
00:54:29Like the flour.
00:54:31Sorry.
00:54:32I know, I know.
00:54:33I had to say that.
00:54:34I'm so sorry.
00:54:35I think Mark wants to be polite.
00:54:36No.
00:54:37But he just doesn't know what his mouth says.
00:54:41It had to come out.
00:54:42Oh.
00:54:43Oh.
00:54:47Coming up, can Danni and Sonia end on a high?
00:54:51I couldn't wait to put my spoon in that.
00:54:53It looked gorgeous.
00:54:55Bro, a lot's provided on this dessert.
00:54:57As the competition ramps up.
00:55:00If you were on the bottom,
00:55:01oh, man, I'd be pulling this to pieces.
00:55:04What I'm most worried about
00:55:06is people that are sitting at the top of the leaderboard,
00:55:09they're not critiquing this dessert with a fine-tooth comb.
00:55:18In Townsville,
00:55:19Danni and Sonia are penning their hopes on a successful dessert.
00:55:23So, talking about the cake.
00:55:25Yep.
00:55:26Do you want to crumble it up?
00:55:27Just break it into the spot?
00:55:28So, yeah, you need to crumble it up.
00:55:30For dessert, we're serving espresso martini trifle.
00:55:35After such a brutal bit of feedback,
00:55:38we really need to nail this dessert.
00:55:41Crumble this up.
00:55:42There you go.
00:55:44Woo!
00:55:45I like your style, sis.
00:55:46Put some sass in that.
00:55:47Yeah, get that in there.
00:55:48That's putting some pep in my stirrup.
00:55:50Hey, no, not frangelico.
00:55:52Oh, more Kahlua?
00:55:53Oh, no, you taste it.
00:55:55It's meant to be coffee,
00:55:56so that'll be heaps now,
00:55:58cos we do still want to crumble it.
00:56:02We've got a lot of components for the dessert.
00:56:05The cake's fine.
00:56:06It's turned out great.
00:56:08My jelly's in the fridge.
00:56:09I've got a fresh whipped cream
00:56:11and I've also got a chocolate mousse.
00:56:14As long as I've got those layers in that trifle,
00:56:17everything should be OK.
00:56:19We really need to put everything on this last dish,
00:56:22try and get some good points to save us
00:56:24from the bottom of the leaderboard.
00:56:28You said you've been cooking for a year and a half
00:56:30since you've met each other.
00:56:32Oh, that's more me.
00:56:34Hannah's been in the kitchen...
00:56:36I've been licking bowls since I was three, so...
00:56:39You've been what, decided?
00:56:41Licking bowls.
00:56:43That's an interesting saying.
00:56:45Like batter bowls. Mum would make a cake, I'd lick the bowl.
00:56:48Ah, bowl!
00:56:50Not bowl!
00:56:52I was like, that's so weird to say.
00:56:55Good ox textiles, you know?
00:56:59Mike, are you like a little OCD jobbie on the cleaning and the...?
00:57:04My pet peeve is him cleaning up so you go to grab a knife
00:57:09and the knife isn't there cos it's already in the dishwasher.
00:57:13And put away. That's actually me.
00:57:15Pet peeves. Pet peeves.
00:57:17As a chef, I think Colin uses his hands too much
00:57:20versus using utensils.
00:57:22That's my thing. When I watch, I'm like...
00:57:24He could have used tongs there.
00:57:28That's my thing.
00:57:30I think he's a bit too anal when he cooks.
00:57:33Remember we cooked in my house today?
00:57:35You have to peel the carrots and I'm like,
00:57:37you don't need to peel the carrots.
00:57:39Keep going, guys. I feel there's a lot to get off here.
00:57:41He likes to spend three hours at the end cleaning
00:57:44versus I'm cleaning as I go.
00:57:46Our kitchen was a ball.
00:57:48When we slipped over, we had oil on the floor, on the wall.
00:57:51I was like Bambi on ice.
00:57:53Skating on ice.
00:57:55How'd you manage that? The pork hadn't even rendered.
00:58:04We can actually get started on the layers now anyway.
00:58:07Cool.
00:58:09Mousse doesn't need to be piped, does it?
00:58:11Yeah, I'll just pipe the lot.
00:58:13That way we can get a good layer on everything, man.
00:58:15I'll do this, then I'll do the chocolate one.
00:58:18It'll go jelly, cake, cream and mousse
00:58:21because it's all about the layers.
00:58:23I am going to crumble some more cake on.
00:58:25Sure. Hang on, I'll just pipe this on.
00:58:27We got that, we got the cake.
00:58:29Then I'll do the coffee.
00:58:31Do you know what freaks me out?
00:58:33That last thing had too many things in it
00:58:35and this has got like... Way more.
00:58:37Six layers of everything.
00:58:39At least we got a dessert for 12 people.
00:58:41What?
00:58:43No, nothing. It's looking really good.
00:58:45You crumbled too much or what?
00:58:47No, no, it's looking really good.
00:58:49At the top it was just mousse and then coffee cream
00:58:51and then whipped cream.
00:58:53I think like a little V for victory.
00:58:55Yeah.
00:58:57And three beans for luck.
00:58:59V for victory, I like that.
00:59:01Looking good. Visually pleasing.
00:59:03They are looking great.
00:59:05That's for Colin.
00:59:07This one's Colin's?
00:59:09Alright, let's go.
00:59:11Shut up, let's go.
00:59:13Let's go bro, here goes nothing.
00:59:15Here goes everything actually.
00:59:25Woohoo!
00:59:27Woo!
00:59:29Dessert is served.
00:59:31Yes it is.
00:59:33Thank you so much.
00:59:35There you go, thank you Colin.
00:59:37Thank you my friend.
00:59:39I couldn't wait to put my spirit in that.
00:59:41It looked gorgeous.
00:59:45Served on a martini grass
00:59:47so that was a nice little touch.
00:59:49I'm keen.
00:59:55Dessert looks good.
00:59:57You can see the layers, it looks actually delicious.
00:59:59Be nice to us.
01:00:01I know.
01:00:07In myself I'm pretty confident
01:00:09even though the main wasn't a thing
01:00:11I think we could get a solid score
01:00:13for the espresso martini trifles.
01:00:15Bro,
01:00:17a lot's riding on this dessert.
01:00:19This dessert
01:00:21has to be great
01:00:23or it could jeopardise our place in the competition.
01:00:25I've waited so long to be here
01:00:27this means so much to me.
01:00:29I just hope we can do ourselves proud.
01:00:41After a disastrous main
01:00:43Danny and Sonja are hoping their dessert
01:00:45an espresso martini trifle
01:00:47will give their night the boost it needs.
01:00:59I wasn't as excited
01:01:01as I was on the entree
01:01:03but I'm pretty confident
01:01:05like we can turn this around.
01:01:15Thank you guys.
01:01:19Bon appétit.
01:01:21Bon appétit.
01:01:25As I put my spoon into the trifle
01:01:27it kind of all collapses on me.
01:01:33It was just layers of cream
01:01:35I could have drunk it really
01:01:37because it was that sloppy.
01:01:41I really enjoyed the dessert.
01:01:43It was delicious.
01:01:45It was really good
01:01:47like it was probably just a bit too
01:01:49touch sweet for me
01:01:51and it was sort of like a chocolate mousse and cream mousse
01:01:53I don't think it was a trifle.
01:01:55If I had to call it a chocolate mousse
01:01:57it would have 100%
01:01:59sounded better.
01:02:01I feel like a trifle is like you get those distinct
01:02:03layers and I couldn't tell what I was eating.
01:02:05I couldn't really taste much
01:02:07coffee or alcohol
01:02:09and it was just kind of like sloppy.
01:02:11I didn't like it
01:02:13and I really wanted to.
01:02:15What's not to like?
01:02:17Look at the top.
01:02:19It's nice.
01:02:21If you were on the bottom
01:02:23oh man I'd be pulling this to pieces.
01:02:27What I'm most worried about
01:02:29is people that are sitting at the top
01:02:31of the leaderboard and they're safe
01:02:33they're not critiquing this
01:02:35dessert with a fine tooth comb
01:02:37so I am really concerned for us.
01:02:39At this point we're still
01:02:41really neck to neck.
01:02:43It's in the team's hands
01:02:45and the judges hands at this point.
01:02:47Hi guys.
01:02:49Danny and Sonia
01:02:51for dessert you gave us
01:02:53espresso martini trifle.
01:02:55When I was eating it
01:02:57I got through to the second layer
01:02:59and I got the cake, the cream
01:03:01and it was quite moorish
01:03:03so I'm like oh I like this
01:03:05and then
01:03:07hold on there's no more cake.
01:03:09Oh the cake.
01:03:11The cake is the layer that soaks
01:03:13the juice and
01:03:15the whole joy of it.
01:03:17And the whole joy of a trifle
01:03:19is eating that soggy cake
01:03:21well not soggy but you know what I mean
01:03:23moist cake and I think
01:03:25you've missed the layer of cake.
01:03:27When it came
01:03:29to the table it looked very pretty
01:03:31but as you put the spoon in
01:03:33it all mixed together.
01:03:35Flavour profile great
01:03:37texture a little too soft
01:03:39I think.
01:03:41Well we'll call you back here soon
01:03:43for all the scores.
01:03:45Thank you guys. Thank you.
01:03:47I'm emotionally wrecked man.
01:03:49Obviously we're disappointed. I'm kind of
01:03:51feeling a bit numb.
01:03:53Come give us a hug at least we had a go.
01:03:55I was just focused on
01:03:57getting visual layers and having it
01:03:59visually appealing
01:04:01that I just didn't think about
01:04:03texture. It'll be you and I against
01:04:05the girls like
01:04:07you don't know
01:04:09Pete and Mikey might come against us.
01:04:11You know Lawrence and Hannah
01:04:13The guest teams
01:04:15will now score each dish
01:04:17out of ten.
01:04:19Okay so for
01:04:21entree we had the mud crab with the
01:04:23mango and chilli dip.
01:04:25I liked the crab
01:04:27mine was cooked really well.
01:04:29The puree didn't really land
01:04:31and there wasn't much
01:04:33else going on. I really loved
01:04:35the crab presented well and cooked
01:04:37beautifully. Super cool. Welcome to North
01:04:39Queensland. So the main
01:04:41was the
01:04:43filet mignon with the
01:04:45big battered wedges
01:04:47and the broccoli. It was a disaster.
01:04:49The meat was a bit of a disaster.
01:04:51It was deceivingly looked like
01:04:53it had been done sort of medium but it
01:04:55was actually tough.
01:04:57I feel like crazy.
01:04:59Main was pretty confusing
01:05:01again like too
01:05:03much on the plate, too many
01:05:05things going on. Like it was
01:05:07definitely not my cup of tea.
01:05:09And then for dessert we had the espresso
01:05:11martini. Trifle.
01:05:13Which was no trifle. I ate
01:05:15all mine but it didn't give me
01:05:17that punch. For me it really needed
01:05:19that sponge base or a biscuit base
01:05:21to kind of break through. There was
01:05:23just no texture there. Alright
01:05:25Robbo. Yep. What are you thinking?
01:05:27I'm thinking a six man.
01:05:29Yeah very close but I think
01:05:31a six. They're such lovely people so
01:05:33I felt really
01:05:35bad for them. Six for me.
01:05:37Six it is.
01:05:39I don't want
01:05:41to see them at the bottom of the litre.
01:05:43We really like them.
01:05:45Should we just do 3, 2, 1 and say what we think? Yep.
01:05:473, 2, 1, 5.
01:05:49Done deal.
01:05:51So for tonight's instant restaurant we score
01:05:53them a
01:05:555. Yep.
01:05:57So yeah we're going to stick
01:05:59with 4. Are you happy with that?
01:06:01Yeah. I feel like we
01:06:03performed better in the kitchen than
01:06:05Danny and Sonia tonight.
01:06:07I'm still hopeful for Ash and I. Yeah
01:06:09me too.
01:06:13Let's go bro. We're walking
01:06:15into the dining room for our final score
01:06:17and tonight started
01:06:19on a high note and took a bit
01:06:21of a nose dive.
01:06:23Ash and
01:06:25Cassie are on 60.
01:06:27If we don't beat that
01:06:29score
01:06:31we'll be last on the leaderboard.
01:06:35I was just feeling for them
01:06:37because as much as like we were kind of
01:06:39internally happy in our moment
01:06:41we were also really sad for them because we know what it's
01:06:43like to be the bottom.
01:06:45Danny and Sonia
01:06:47you welcomed us into Townsville
01:06:49into your restaurant a bro
01:06:51aces and saved us the food you left
01:06:53for us.
01:06:55I'm so proud of you.
01:06:57I'm so proud of you.
01:06:59I'm so proud of you.
01:07:01I'm so proud of you.
01:07:03Danny
01:07:05and Sonia
01:07:07you welcomed us into Townsville
01:07:09into your restaurant a bro
01:07:11aces and served us the food
01:07:13you love
01:07:15and now
01:07:17it's time for the
01:07:19scores
01:07:25The guest teams have
01:07:27given you a combined score of
01:07:29The exact same as Ash and Cassie.
01:07:34Exactly what we got.
01:07:36We've got the judges' scores to go and anything could happen.
01:07:40And now it's our turn.
01:07:43We'll be scoring each dish out of ten.
01:07:46Danny and Sonia, for entree you served us
01:07:49Townsville Mud Crab with Mango Chilli Dip.
01:07:53A lesson on cooking crabs indeed.
01:07:55That was a perfectly cooked crab.
01:07:57Absolutely delicious.
01:07:59We said we like simple, you do simple, there's nowhere to hide.
01:08:02The crab was cooked perfectly.
01:08:04I loved the theatre of just getting in there, breaking up that crab.
01:08:09The mango on the side, for me that was a distraction.
01:08:13There was big lumps of chilli in there.
01:08:15One minute you get a big lump of chilli, the next minute you get a sweet mango.
01:08:18I think that didn't do the crab justice.
01:08:22The score I'm giving you for your entree tonight is a seven.
01:08:28For your entree tonight, I score you...
01:08:33...seven.
01:08:36Same as the girls.
01:08:37Yeah, we're exactly on par with the girls.
01:08:39We're still neck on neck here.
01:08:41Yeah.
01:08:42My stomach was literally in my throat.
01:08:46For my course you served us a Filet Mignon with Garlic Prawns Toppers,
01:08:50Beer Buttered Wedges and Bacon Broccoli Salads.
01:08:54I'm not going to beat around the bush.
01:08:57The beef was absolutely way, way overcooked for my liking.
01:09:01Way overcooked.
01:09:03I think the method in which you cooked the beef was wrong.
01:09:07The only part of the plate that I enjoyed was the way that the prawns were cooked
01:09:12and the little garlic sauce.
01:09:16I did like the sort of crust on the wedges,
01:09:20but you tried to give us too much and it backfired.
01:09:24For your main course tonight, I score you...
01:09:28...a three.
01:09:29Thanks, Colin.
01:09:35It's going to hurt, but the score I'm giving you for your main course...
01:09:39...is a two.
01:09:40Wow, snap.
01:09:45I am absolutely gutted.
01:09:48We've given it everything we can, man.
01:09:52Right now, we are like just above Sonia and Daphne.
01:09:55Yeah.
01:09:56Because we scored a three and a four, we've still got the dessert to go
01:09:59and it was divided amongst the table.
01:10:01And anything can happen right now.
01:10:03For dessert, Espresso Martini Trifle.
01:10:07Really enjoyed the flavours.
01:10:08It looked good.
01:10:09You could see the layers, but then those layers just became one
01:10:14as I was digging more and more into the glass.
01:10:17I quite like the flavour of this.
01:10:19I like the coffee.
01:10:20I thought there was enough alcohol.
01:10:21It looked like a trifle.
01:10:22But unfortunately, we were missing that crumb mix,
01:10:26which would have elevated that dish to another level.
01:10:30Tonight, for your dessert, I score you...
01:10:33...a six.
01:10:38The score I'm giving you for your dessert...
01:10:43...is a five.
01:10:45Danny and Sonia, that gives you a grand total score of...
01:10:50...56.
01:10:52Yeah.
01:10:58We're no longer at the bottom of the leaderboard.
01:11:00That feels awesome.
01:11:01But at the same time, I felt really saddened for Sonia and Danny.
01:11:07Finding out that we were on the bottom, you know,
01:11:09it was a bit of a bitter pill to swallow.
01:11:12All we can do is just try to be better next time
01:11:14and hope we get the opportunity to do that.
01:11:19With a score of 56, Danny and Sonia are now at the bottom of the leaderboard
01:11:25with two teams still to cook.
01:11:28We'll pick ourselves up, dust ourselves off.
01:11:30Thanks for coming to our home.
01:11:32Thanks for trying our food.
01:11:34I really hope that we do get to cook for you guys again.
01:11:36There's two left to go.
01:11:38I've seen anything can happen.
01:11:40So the nerves are there.
01:11:43Yeah, my heart's racing right now.
01:11:45Absolutely.
01:11:46Thank you very much. See you then.
01:11:47Cheers.
01:11:49Well done.
01:11:52Our secret ingredient is going to be obviously us,
01:11:57but I'm going to leave nothing on the table.
01:11:59Nothing.
01:12:00I'm excited to get bossed around.
01:12:09Next time, we're in Perth
01:12:13with loved-up couple Hannah and Lawrence
01:12:19as they set their sights on the top spot.
01:12:22Let's get ready to rumble.
01:12:24Lawrence has only been cooking for about 18 months.
01:12:26What could possibly go wrong?
01:12:28Oh, don't say that.
01:12:29But it doesn't take long.
01:12:31What are you talking about?
01:12:32Babe?
01:12:33Babe?
01:12:34For the honeymoon to be over.
01:12:36Babe?
01:12:37Don't tell me to chill out.
01:12:38You know what?
01:12:39I think definitely after this,
01:12:40we need to book it for couples counselling
01:12:41because the kitchen has brought out the worst in us.
01:12:43Babe, babe, babe, stick to the measurements.
01:12:45When Lawrence is stressed, he puts his manager hat on.
01:12:48Babe, can you just believe in me?
01:12:50Sometimes I love it, sometimes I hate it.
01:12:52Right now, I hate it.
01:12:54Despite clashes in the kitchen,
01:12:57they aim for perfection on the plate.
01:13:00This is hectic.
01:13:01Everything is riding on this.
01:13:04Oh my God, that's actually good.
01:13:08But not everyone...
01:13:10Can I ask a question?
01:13:11Here we go.
01:13:12Let's rip the bandage off, Mike.
01:13:14...is falling head over heels.
01:13:16That is ridiculous.