My.Kitchen.Rules.AU.S14E05.WEB.
Category
📺
TVTranscript
00:00:00Previously, teams from Victoria, Adelaide, and Brisbane set off to become MKR champions
00:00:10before landing in far north Queensland.
00:00:14We just got to get in the spirit.
00:00:16Where brother and sister duo, Danny and Sonia
00:00:20Townsville's favourites, look at you.
00:00:23Were hungry for success.
00:00:25We want them to leave full.
00:00:26You know, we don't want them going through Macca's drive-thru on the way home.
00:00:29But they bit off more than they could chew.
00:00:32You're trying to smother us in love.
00:00:34I know exactly where you're coming from.
00:00:36Oh, it backfired.
00:00:38Crashing to the bottom of the leaderboard.
00:00:41I am absolutely gutted.
00:00:43But at the table, a war of words erupted.
00:00:47I want to apologise, Mornay, for asking you the question about
00:00:51you owning your pastime pizzeria restaurant.
00:00:54Hannah started the fire.
00:00:56She said, you're a chef.
00:00:58Throw it on to Hannah.
00:00:59You're aiming so low.
00:01:00You're going six feet under, bro.
00:01:02God, get me out of here now.
00:01:04After four instant restaurants,
00:01:06Victoria's Mo Bros top the leaderboard.
00:01:10While Queensland brother-sister duo are on the bottom
00:01:13and at risk of elimination.
00:01:17Tonight, we're in Perth
00:01:19with loved-up couple Hannah and Lawrence.
00:01:24Wowee.
00:01:25As they set their sights on the top spot.
00:01:28Let's get ready to rumble.
00:01:30Lawrence has only been cooking for about 18 months.
00:01:32What could possibly go wrong?
00:01:34Oh, don't say that.
00:01:35But it doesn't take long.
00:01:37What are you talking about?
00:01:38Babe, babe, babe.
00:01:40For the honeymoon to be over.
00:01:42Babe, chill.
00:01:43Don't tell me to chill out.
00:01:44You know what?
00:01:45I think definitely after this we need to book it for couples counselling
00:01:47because the kitchen has brought out the worst in us.
00:01:49Babe, babe, babe, stick to the measurements.
00:01:51When Lawrence is dressed, he puts his manager hat on.
00:01:54Babe, can you just believe in me?
00:01:56Sometimes I love it, sometimes I hate it.
00:01:58Right now, I hate it.
00:02:00Despite clashes in the kitchen,
00:02:03they aim for perfection on the plate.
00:02:06This is perfect.
00:02:07Everything is riding on this.
00:02:10My God, that's actually good.
00:02:15But not everyone...
00:02:16Can I ask a question?
00:02:17Here we go.
00:02:18Let's rip the bandage off, Mike.
00:02:20...is falling head over heels.
00:02:23That is ridiculous.
00:02:35Tonight, we're in Perth
00:02:37for instant restaurant number five.
00:02:40You need your muscles.
00:02:41Nothing feels better than when you need it.
00:02:43That's hot.
00:02:44Where loved-up couple Hannah and Lawrence
00:02:47are planning to spread their love of food to all their guests.
00:02:51We woke up manifesting.
00:02:53We have been manifesting.
00:02:55For sure.
00:02:57So, it's post-it notes.
00:02:58Oh, that's a bit cute.
00:03:00It's positive messages to each other.
00:03:02Time for us to do a little bit of magic and deliver.
00:03:05Four tens?
00:03:07It's our day.
00:03:08We're ready to rumble.
00:03:12I'm Hannah.
00:03:13I'm Lawrence.
00:03:14And we're a couple from Perth.
00:03:15We love a fresh leg of lamb.
00:03:16W8 definitely is the best lamb.
00:03:18I've been cooking my whole life,
00:03:19and Lawrence has literally been watching YouTube videos,
00:03:22reading books to learn everything about cooking.
00:03:26Hannah is 100% instinct foodie.
00:03:29Smells amazing.
00:03:30And I measure everything.
00:03:31Is that up to your standard?
00:03:32That is perfectly cut.
00:03:33Did you use a ruler?
00:03:35Lawrence and I have never argued
00:03:37until we both stepped foot in the kitchen.
00:03:39Where's the garlic?
00:03:40I don't know, I didn't get it.
00:03:42Chill out.
00:03:43It's in the fridge.
00:03:44Dinner's set!
00:03:46I reckon Hannah and I are an amazing team.
00:03:49Being in his presence makes me feel calm,
00:03:52and actually I'm not calm, I take that back.
00:03:54Hannah is like a bowling ball going 1,000 miles an hour,
00:03:57and I'm just those little bumper things that come up
00:03:59just to make sure we get a strike.
00:04:02Can we win this comp?
00:04:03Yes.
00:04:04Are we getting engaged?
00:04:05Yes.
00:04:06When we win this show, I'll drop on one knee,
00:04:08Manu will bring me the ring, and then boom.
00:04:10I'm so excited.
00:04:11Let's go take out the win.
00:04:13Bang, see ya, fam.
00:04:14We're out.
00:04:16Pumped.
00:04:17Hannah and Lawrence have just five hours to shop for ingredients...
00:04:21Beautiful day in WA.
00:04:23..set up their instant restaurant,
00:04:25and prepare their dishes before the guest teams arrive.
00:04:29Do I ever tell you about the time I asked Arnold Schwarzenegger a question?
00:04:32No, tell me.
00:04:33I went to a seminar, and I said to him,
00:04:36when in life did you realise that the world was your oyster
00:04:39and you had the key to the universe?
00:04:41And he said, it's when your vision meets your reality.
00:04:44Our vision is 88, and our reality is coming,
00:04:48and it's going to be 88.
00:04:49Yes.
00:04:50I've just got vision, reality, boom.
00:04:53And then you've got Colin, he says,
00:04:55and that gives you a grand total score of 88,
00:04:59which brings you to the top of the leaderboard.
00:05:02Yay!
00:05:03All we know about them is about their love for each other,
00:05:06but can they work together as a team?
00:05:09You never know.
00:05:10You know, like, anything can happen in the kitchen.
00:05:12That's the beauty of my kitchen.
00:05:16And remember, I'm head cook.
00:05:19Doesn't mean I'm not going to listen to you.
00:05:21We're a dream team.
00:05:22100%.
00:05:23Lawrence has said that he's only been cooking for 18 months.
00:05:26And I think that's what he's going to fall down on.
00:05:28If Hannah and Lawrence fall, I'll be stepping out of the way.
00:05:32Waving on the way down.
00:05:34Underestimated, undervalued, but not underprepared.
00:05:37Oh!
00:05:39I know we are ready to have some people a little bit stunned
00:05:43at the ability that we actually possess.
00:05:47Hello.
00:05:49Get the cheeses for the croquettes.
00:05:51For entree, we are serving croquettes de fromage
00:05:55with ginger Brussels sprouts, jamon and jalapeno aioli.
00:05:59I wish I could smell it.
00:06:01Here we go.
00:06:03I love a croquette de fromage.
00:06:05Beautiful on its own.
00:06:06Ginger Brussels sprouts.
00:06:08This is where the whales are getting wobbly.
00:06:11Brussels sprouts.
00:06:12Brussels.
00:06:13Like, I like Brussels sprouts shaved raw,
00:06:16but ginger Brussels sprouts with a cheese.
00:06:19Triple cream cream.
00:06:21You read my mind.
00:06:26I don't know.
00:06:27Red crispy apples.
00:06:29For dessert, we are making baked apples
00:06:32with brandy caramel and cinnamon ice cream.
00:06:35That's a little cute little baby.
00:06:37Yeah.
00:06:38Baked apple is not very technical, you know.
00:06:41You just put a bit of butter and sugar over the top of it
00:06:43in the oven until it's nice and beautiful.
00:06:46But ice cream is always difficult to make.
00:06:48Double cream.
00:06:49Double cream.
00:06:50If it hasn't been churned properly,
00:06:52which means it becomes icy
00:06:54and the texture is not silky and beautiful.
00:06:57All right, babe, let's move.
00:06:58See you. Bye.
00:06:59Let's go, baby.
00:07:01This is the key ingredient.
00:07:04Hey, Darwin.
00:07:05We are cooking 12 lamb rums.
00:07:07Yeah, no worries at all.
00:07:09For mains, we will be serving lamb rum
00:07:12with crispy onion rings,
00:07:14carrot puree and carrot top salsa.
00:07:17I'm sous-viding it.
00:07:19Yeah, and then a nice pan sear will be beautiful.
00:07:21Pan sear.
00:07:22Lamb rum needs to be pink, beautifully juicy.
00:07:25Got some beautiful lamb rums here, guys.
00:07:27For me, the best way to get it consistent
00:07:30is the method of sous-vide.
00:07:32Oh.
00:07:34You put your ingredients into a bag
00:07:37and then you put this bag into a bath of water
00:07:39at a low temperature for a very long time.
00:07:42But as Laurence got all the knowledge
00:07:44to be able to nail this method of sous-vide.
00:07:53We chose this menu because we believe in our hearts
00:07:56that it is the representation of love in our lives.
00:07:59When you're doing a dish for family,
00:08:01for family?
00:08:02Lamb.
00:08:03Lamb.
00:08:04I always grew up with apples in a dessert.
00:08:07Croquettes.
00:08:08Out of everything tonight,
00:08:09I'm so excited to serve the croquettes
00:08:12because that is my mum's favourite dish.
00:08:15Oh!
00:08:16All right, try not to cry, Laurence.
00:08:19Not yet.
00:08:20Babe, I talk about my mum and my grandma,
00:08:23I'm just like holding back tears.
00:08:25I've had so many laughs with a croquette in my hand.
00:08:31It's a race against time for Hannah and Laurence
00:08:34to style their instant restaurant
00:08:36and get prepping before the guests arrive.
00:08:40I'm CEO of the instant restaurant.
00:08:42You get to listen to me now, babe.
00:08:43I'll tell you what, I'll...
00:08:44It's not together, you scatter them out, please.
00:08:46OK, OK, go on, girls.
00:08:47I want brightness, I want colour, I want love, I want mood,
00:08:50I just want me, bang, vomited onto a table.
00:08:53First impressions are everything.
00:08:55Babe, it's literally like I'm setting up our wedding.
00:08:58These are literally me in a glass.
00:09:02Our instant restaurant name is Missing Peace.
00:09:04You're the missing piece to my puzzle.
00:09:06Aw, you're my missing piece.
00:09:08Boom, I love it.
00:09:09I think the decor is everything.
00:09:11I want guests to rock up, feel like they're at home,
00:09:14feel alive, feel bright.
00:09:16I want them to have a good night.
00:09:17If it looks good, you feel good.
00:09:20There you go, Missing Peace,
00:09:21half of my heart, half of yours together.
00:09:23I love you.
00:09:24I love you.
00:09:25Boom.
00:09:26Let's get ready, let's get dressed.
00:09:28Coming.
00:09:35Let's go, babe.
00:09:37Look, I want to see you with your apron on.
00:09:39Certainly not.
00:09:40Lovely.
00:09:41Hannah, NKR, WA, Hopscotch.
00:09:44I think the best way to explain Hannah and I in the kitchen...
00:09:47Hannah, I will tie you up.
00:09:48Why are you tying me up?
00:09:49Hannah, chaos and freedom.
00:09:51Me, order and stability.
00:09:53Come on, quick, quick, quick, quick.
00:09:55From a risk perspective, we need a plan.
00:09:57I'm the best at plans and process.
00:09:59We've still got the measuring with love, it's all there.
00:10:02We've got this.
00:10:03I love you, let's do it.
00:10:04Love you.
00:10:05But I need to steer this shit.
00:10:07You get started, ice cream focus.
00:10:10I am working on ice cream first for desserts.
00:10:13I've done this ice cream a million times,
00:10:15what could possibly go wrong?
00:10:16Oh, don't say that.
00:10:18Got the cream nearly in,
00:10:19then I'm going to do one can of condensed milk.
00:10:21I've got everything in a mix master
00:10:24and then put it into the fridge.
00:10:25I don't churn my ice cream
00:10:26because I can make it creamy enough without the churner.
00:10:29I'm doing two tablespoons of cinnamon sugar
00:10:31and two of cinnamon browns.
00:10:33My ice cream is normally creamy, fluffy and light
00:10:36and Lauren's normally goes for seconds or thirds.
00:10:41Oh, my God, father, that's good.
00:10:42Not enough cinnamon.
00:10:44Yep.
00:10:45If I got a cinnamon ice cream that didn't taste like cinnamon,
00:10:47I'm taking it back.
00:10:50So, my ice cream's ready, ready for the freezer.
00:10:54I need this set by dessert time.
00:10:57I don't want them to have cream, I want them to have ice cream.
00:11:00It's going in, babe.
00:11:01Let me do the honours.
00:11:03Up the top.
00:11:04If the ice cream doesn't set, that's half our dessert failed
00:11:08and we can't have that.
00:11:09I do not want a catastrophe.
00:11:14Put my target temperature to 60 degrees.
00:11:17This lamb needs to be sous-vide for three hours for the main.
00:11:20Get her on.
00:11:21Then get her on.
00:11:22Are you in a sous-vide Facebook group?
00:11:24A sous-vide Facebook group?
00:11:25Do you know what?
00:11:26There probably is one and I should probably be a part of it.
00:11:28Literally, I was in group forums,
00:11:30having people argue about what times for certain sous-vide,
00:11:33what temperature, how long and why, and now I got it.
00:11:37The trick to putting salt on things is to do it from a distance.
00:11:41Honestly, we are sprinting.
00:11:44I've got 14 lambs to vacuum seal, put in the sous-vide
00:11:48and I'm going to whack some rosemary, crushed garlic, some thyme,
00:11:52just on the non-fat side.
00:11:56That is the sound of flavour locking its claws into my meat.
00:12:01Do you like my rump?
00:12:03I love your rump, babe.
00:12:04I'd love your rump more if it was in the sous-vide.
00:12:07I'd like to say that a sous-vide is risk-free.
00:12:11These rumps are going in, but you can still overcook it.
00:12:15And the thing is, you're waiting hours to find out.
00:12:18Boom!
00:12:22Alright, babe, I'm melting down the butter for the white rump.
00:12:25I need to be on the croquette mixture.
00:12:27It needs to be setting before that doorbell goes off.
00:12:30I'm getting that flour in.
00:12:32The croquette should be this perfect ball of love.
00:12:35You're going to need 36 perfect ones to be served.
00:12:38When you crack it open, it should ooze the cheese and the bechamel sauce
00:12:43and you should be taken to a special, special place.
00:12:46We've got that ready, this is ready.
00:12:48Let's get ready to rumble.
00:12:50I need a little bit more compressed energy, babe, for now.
00:12:53I need to focus, I need to be able to think.
00:12:55This is looking good.
00:12:59Just get it all in there.
00:13:00Now we need to get it into trays before that bell goes off.
00:13:04Come on, quick, quick, quick, quick.
00:13:07Go, go, go, go, go, go, go, go, go, go, go, go, go, go.
00:13:12Feeling a little bit vulnerable after last cook.
00:13:15It is dawning at the bottom, but there's two more to go.
00:13:18Hopefully someone comes and guts her and it works out in our favour.
00:13:21Yeah.
00:13:22Yeah, when you're on the bottom, only way is up.
00:13:24That's it, bro.
00:13:25I can't wait to dish out on Hannah and Lawrence tonight.
00:13:28Of course you can't.
00:13:29Lawrence is definitely setting himself a high bar.
00:13:31When you've been cooking for 80 months
00:13:33and you're getting all of your knowledge off YouTube.
00:13:35It's like, thank you, Robinson, thank you, Robinson.
00:13:39Hopefully we're going to be able to taste amore in their dishes.
00:13:46Hi, guys.
00:13:47Buongiorno.
00:13:48Should we do it?
00:13:49Yeah, let's do it.
00:13:54Ah!
00:13:55The door, they're here!
00:13:59Ah!
00:14:03Welcome!
00:14:04Wowie.
00:14:07Oh, wow!
00:14:08My God, bro.
00:14:09Oh, my God.
00:14:10Unreal.
00:14:17The whole place is just Hannah and Lawrence.
00:14:19Flowers, hearts.
00:14:21Big-ass engagement rings.
00:14:23Everywhere you turn, there's more love around.
00:14:25It's going to drive me nuts.
00:14:27Oh, wow.
00:14:30We're absolutely walking into a love shack.
00:14:32Like a florist on Valentine's Day.
00:14:34Oh!
00:14:35I don't buy flowers, they die.
00:14:37It's a waste of money.
00:14:39Like, come on.
00:14:41Love vines.
00:14:43Welcome.
00:14:44Welcome to our home, everyone.
00:14:47As you can see, the restaurant is called Missing Peace.
00:14:50Someone or something that you may or may not know you needed
00:14:53to complete the final picture.
00:14:55I'm going to try and get this out.
00:14:58My mum passed away when I was two.
00:15:02And Hannah's going to take it for beer.
00:15:04So, growing up, Lawrence never had family dinners
00:15:07because someone was always missing at the table.
00:15:09It was hard.
00:15:12You can do it.
00:15:13We've got you, man.
00:15:14And then I met Hannah.
00:15:19So, we call each other our Missing Peace.
00:15:21Aw, baby.
00:15:22And we'd like this to be a night where you maybe check in
00:15:25with who is your Missing Peace.
00:15:32Good night, you guys.
00:15:35Man, hit me.
00:15:37Like, I'm a mum.
00:15:39I've got a two-year-old.
00:15:41I have felt a lump in my throat and I was like,
00:15:43I'm going to bawl in a minute.
00:15:46I need a drink after that.
00:15:47Yeah.
00:15:48Come on, get up and grab it.
00:15:49All right, guys.
00:15:50Cheers.
00:15:51Cheers.
00:15:52Cheers.
00:15:53Cheers.
00:15:54Dan and Sonia, I've been missing out a little bit
00:15:57when you were cooking.
00:15:59What happened?
00:16:00What took us?
00:16:01Mike had a little fight with Lawrence.
00:16:05He did.
00:16:06Is Lawrence OK?
00:16:07What happened?
00:16:08As soon as I open my mouth, I'm going to get in trouble again.
00:16:11Oh, well.
00:16:12It started because Mike and Sonia had a little fight
00:16:16Oh, well.
00:16:17It started because Mike was trying to throw Anna under the bus.
00:16:21Oh, yeah.
00:16:22So Lawrence got defensive of Hannah.
00:16:24Exactly right.
00:16:25OK.
00:16:26Mike was apologising.
00:16:27And the last sentence he goes,
00:16:28Hannah started it.
00:16:29Hannah is the one that brought it up.
00:16:31She lit the fire and she walked away.
00:16:33I thought, I'm going to throw you under the bus
00:16:36and those wheels are going to come off.
00:16:40And hopefully run Lawrence over.
00:16:42And then what happened?
00:16:43Yeah.
00:16:44Oh, and then Lawrence started to talk on behalf of Hannah.
00:16:47I'm like, no, no, I'm not talking to you.
00:16:49I'm talking to you, girlfriend.
00:16:51I wanted to crawl into the mud crab.
00:16:57So you want to, like, you roll it together like that.
00:17:01It'll give you a nice little, like...
00:17:04Babe, I'm actually going great.
00:17:07Fingers crossed those crock heads need to stay together.
00:17:11Because if we fry and they fall apart...
00:17:17Babe, I want to set expectations high.
00:17:20Well, I feel I'm going to feel like a real idiot
00:17:23crying in front of people
00:17:24and then I can't even back it up with food.
00:17:27Babe, that's an idiot.
00:17:30Done.
00:17:31I've just made sure I've got ten extra in case of any blowout.
00:17:35I know Vanilla and Colin will be knocking on the door soon, but...
00:17:37You know what, I'm not ready for them to knock on the door.
00:17:39If they come now, I might tell them to just wait.
00:17:58Wait.
00:17:59Yeah, wait!
00:18:01When you hear that sound, life stops.
00:18:04Let's answer the door.
00:18:06And serving face is on.
00:18:10Hello!
00:18:12Welcome!
00:18:13How are you?
00:18:14You good?
00:18:15Yes, I'm good.
00:18:16I am so excited.
00:18:17I just want them to come in, sit down,
00:18:19and I want you to serve them entree.
00:18:21Good evening, bonsoir.
00:18:26Hello, good evening.
00:18:27Let me introduce you to Alejandro Fastichez from Colombia.
00:18:34Love!
00:18:35You like?
00:18:36I love!
00:18:37Love!
00:18:38All right, boys.
00:18:39How are you doing?
00:18:40So I think tonight you went very hard to impress us,
00:18:44and it worked.
00:18:46I have to say that tonight Colin is a step above on you.
00:18:51Wow!
00:18:52Yeah.
00:18:53Sorry, sorry.
00:18:55No, it's all right, it's all right.
00:18:57I'm taking notes, OK?
00:18:58Sorry.
00:18:59Sorry, Manu.
00:19:00I miss being at the table, guys.
00:19:02We miss you, guys.
00:19:04I will start, and I'll do my best not to cry.
00:19:06You are at Missing Peace.
00:19:10Straight away.
00:19:11Growing up as a child, didn't have a mum,
00:19:14and so dinner was always missing something,
00:19:18and I spent my whole life trying to find it.
00:19:23My missing piece.
00:19:24And so tonight is about celebrating the people in your life
00:19:28that is your missing piece.
00:19:33I'm like...
00:19:35When Hannah Lawrence came out the first time they did the spiel,
00:19:39I felt the pain, I felt the tears.
00:19:41When they come out for the second time
00:19:43to do their spiel for the judges, it's exactly the same.
00:19:47I think he should have been able to compose himself
00:19:49to tell the story without tearing up,
00:19:52so I think it was orchestrated.
00:19:56There's a bit of story behind the dishes,
00:19:57and hopefully you'll taste that.
00:19:59Fabulous.
00:20:00Looking forward to it.
00:20:01Thank you, guys.
00:20:02Now, open up, everyone.
00:20:04Oh, wow.
00:20:06This is the cutest menu I've ever seen in my life.
00:20:09Yeah, it's a jigsaw.
00:20:10Yeah, you can pull it apart.
00:20:12We have, to start, the croquettes de fromage
00:20:16with gingery Brussels sprout salad
00:20:19and jalapeno aioli and jamon.
00:20:23This sounds delicious.
00:20:24I know.
00:20:25I wasn't expecting this kind of fanciness.
00:20:27Neither, actually.
00:20:28Yeah.
00:20:29And for main, we have lamb rump with dutch carrot puree,
00:20:33carrot top salsa...
00:20:34And crispy onion rings.
00:20:36Depends how they cook it,
00:20:37but, you know, that can go tough quite easily.
00:20:39Yeah.
00:20:40I think that's probably my biggest worry.
00:20:42To finish it, we have baked apples
00:20:44with brandy caramel sauce and cinnamon ice cream.
00:20:48Delicious.
00:20:50I'm actually really looking forward to it.
00:20:52From what I'm hearing,
00:20:53we're going to get three tens all around.
00:20:55Yeah.
00:20:56We aim high.
00:20:57Thank you very much.
00:20:58See you guys soon.
00:20:59Enjoy.
00:21:01None of this stuff on here is easy.
00:21:03It's technically complicated.
00:21:05You can watch this on YouTube,
00:21:07but things can go terribly wrong.
00:21:09With 18 months' experience under Lawrence's belt
00:21:12and wild Hannah,
00:21:14it'll be an interesting ride, I think.
00:21:17Coming up...
00:21:18Let's rip the bandage off, Mike.
00:21:21It's not a huge pass for me.
00:21:23It's not a huge pass.
00:21:24OK, 49%.
00:21:25That's a fail.
00:21:26That's a fail.
00:21:27And in the kitchen...
00:21:28Oh, come on.
00:21:29Babe, that looks...
00:21:30What are you doing?
00:21:31What do you mean, what am I doing?
00:21:32It was your thing.
00:21:33Wedding plans could possibly be placed on ice.
00:21:37Look at it.
00:21:45At their instant restaurant in Perth,
00:21:47Hannah and Lawrence are manifesting their perfect entree.
00:21:51I'm about to do the croquettes.
00:21:53Five at once or six?
00:21:54Babe, I know you're amazing at what you do.
00:21:55Do you want to listen to me for two seconds?
00:21:56Yeah.
00:21:57If you put them when they're sitting on the metal,
00:21:59they're going to stick to the bottom.
00:22:01You need to individually lower them in.
00:22:03When Lawrence is stressed, he puts his manager hat on.
00:22:06And then that's how you're going to have to do it, babe.
00:22:09Sometimes I love it, sometimes I hate it.
00:22:11And you've got to do it as quick as you can
00:22:12because obviously the time has gone on it.
00:22:15F*** me.
00:22:17Right now, I hate it.
00:22:20Can I have that little basket on the handle?
00:22:23Babe, there's so much in front of me.
00:22:25What are you talking about?
00:22:26The basket with the handle, right there.
00:22:28Basket with a handle?
00:22:31Babe, you're calling this a basket with a handle?
00:22:34What is it?
00:22:35It's definitely not a basket with a handle.
00:22:38Think of it as a frying sieve.
00:22:41When they rise, they're ready?
00:22:42Not necessarily, just go by colour.
00:22:45Oh, that one's giving me anxiety.
00:22:47The outer shell's broken.
00:22:49I really don't want any more to break.
00:22:51F***.
00:22:52There's more and more that are breaking and oozing out.
00:22:55How many have we lost?
00:22:56All these ones.
00:22:57F***.
00:22:58This is our first dish of the competition.
00:23:01These look beaten up.
00:23:02And it's pretty much my worst nightmare is meeting my reality.
00:23:05I need to save the day.
00:23:08I'm definitely starting to get frustrated with Hannah.
00:23:11I was just over croquettes.
00:23:13I was wanting them out of my mind, out of my sight.
00:23:15You're going to have to mix the salad.
00:23:17Finish the ginger, you're going to have to balance the flavours.
00:23:21I'm watching these little croquette soldiers go down one by one.
00:23:25We lost another one.
00:23:28The wall of it's not thick enough.
00:23:31If there's pockets that are missing in the coating,
00:23:33then you're leaving these little places for the ooze to come out.
00:23:36They'll cut it open and I'll have no insides.
00:23:38If we want to stay off the bottom, we can't have one failed dish.
00:23:41We lost another one.
00:23:46How do we reckon these guys are going in the kitchen?
00:23:48Pretty quiet in there.
00:23:50Too quiet.
00:23:53I made croquettes once, never did it again.
00:23:56Who are you, dude?
00:23:59It's a tough cook.
00:24:01Love can turn to frustration and anger very quickly in the kitchen.
00:24:05I'm looking forward to it. I love croquettes.
00:24:07I love jalapenos.
00:24:09I don't know about the ginger,
00:24:11and I'm pretty happy to find a new way to hide the Brussels sprouts somewhere else.
00:24:16This is complicated.
00:24:18Lawrence has only been cooking for about 18 months.
00:24:21Anyone can YouTube and follow the instructions,
00:24:24but you can't smell something on YouTube.
00:24:28You can't taste something on YouTube.
00:24:31So it might look pretty on the plate,
00:24:33but if it doesn't hit the mark, then it doesn't hit the mark.
00:24:37That's a very cool critique from you.
00:24:40I'm in shock. I'm in shock.
00:24:42Well done.
00:24:49Well done.
00:24:50Is it a better entree than yours?
00:24:52No. God, no. What's better than mud crab?
00:24:55Like, sorry, not sorry.
00:24:57In saying that, how are you feeling
00:25:00against your two teams to go on tonight's menu?
00:25:03How are you looking?
00:25:04I feel very nervous, Colin.
00:25:06But looking at the menu, there's a lot that can go wrong there.
00:25:10Do I want to see people trip up?
00:25:12No, I just want to see us do better than them.
00:25:14Which they have to trip up to do.
00:25:17I've got a story to share, and especially for Dani and Sonia,
00:25:22just because you're probably not happy with what you've created
00:25:25or the critics we've done,
00:25:26but it happens to the best of us, and I'll tell you why.
00:25:30When I went back home to my family, I decided to cook dinner,
00:25:34and I spent most of the afternoon
00:25:36creating something that I was very proud of.
00:25:39It was a piece of monkfish stuffed with seaweed
00:25:43and wrapped into a sole crust.
00:25:45It looked amazing, proud of myself.
00:25:48I cut it in half, cooked to perfection,
00:25:51until I put it on the table, and everyone was like...
00:25:55It was too salty.
00:25:56After 35 years of cooking, I felt like a complete...
00:26:00Idiot.
00:26:01Idiot.
00:26:02So I just want to put a little smile on your face,
00:26:06Even the pros can make mistakes.
00:26:10Oh man, that was like a massive big bear hug from Manu,
00:26:14and that was such a comforting thing, man.
00:26:16It was a 10 from you.
00:26:17Yeah, it was a 10 out of 10 bear hug.
00:26:19Did your family score you, Manu?
00:26:24I didn't need my family to score me.
00:26:26I scored myself.
00:26:31We lost another one.
00:26:34My life is on the line,
00:26:35because I need these croquettes not to break.
00:26:38I'm just trying to be as gentle as I can.
00:26:41Okay, so what am I doing?
00:26:42But then Hannah doesn't know what's going on with the salad.
00:26:45Focus on mixing the flavours.
00:26:46Is there enough ginger in there?
00:26:48Maple syrup is obviously sweet as well.
00:26:52Babe, focus. Oh, hang on.
00:26:54I'm making it up, but it's great.
00:26:57Is there jamón in the oven?
00:26:59Oh, pulled out.
00:27:02Jesus.
00:27:03I think we've got 10 spares.
00:27:05I've got enough.
00:27:06We've just enough croquettes to play it up.
00:27:09These are serving.
00:27:10I think the blown out ones just hide it.
00:27:13Okay, I'm putting the Brussels sprout salad on the plate.
00:27:17I have never been so nervous in my life.
00:27:20I can start watching this,
00:27:21because I don't know how you want to do it.
00:27:23But we need to get these dishes out.
00:27:25We've already taken too long.
00:27:27That's just sad.
00:27:28It's just so little salad.
00:27:30No more, babe.
00:27:31Just obviously no more salad.
00:27:32No more salad.
00:27:33Try and hide the splits.
00:27:36I don't think that's enough aioli.
00:27:37To stay off the bottom,
00:27:39and to get anywhere near the top.
00:27:41I'm going to start cutting these little flakes of jamón on there.
00:27:44Not a single dish can fail.
00:27:46I just want people to love the dish, babe.
00:27:48Oh, God.
00:27:50We've got Colin, Manu.
00:27:52Now let's do it.
00:28:01Entree.
00:28:02Entree.
00:28:03Is served.
00:28:04Is served.
00:28:11Very well.
00:28:20Thank you, darling.
00:28:24We put out 12 plates of croquettes.
00:28:27Everyone had three croquettes.
00:28:29But we don't know if they've all got cheese in them.
00:28:36I just want to smash it out of the park for my mum.
00:28:40But if a judge is cut, there's nothing in there.
00:28:46Stressful.
00:28:47Game over.
00:28:48Game over.
00:28:58We're in Perth,
00:28:59where head chef Lawrence has just served up
00:29:02a childhood favourite for entree,
00:29:04croquettes de fromage.
00:29:06Great.
00:29:07And is hoping it doesn't fall flat.
00:29:11I just want to smash it out of the park for my mum.
00:29:14But, like, if there's no filling in the croquette,
00:29:16it's going to fail.
00:29:18How you feeling?
00:29:19Tell you what, we did everything we possibly could,
00:29:23as fast as we could.
00:29:24Yeah.
00:29:25I was talking to my mum,
00:29:28just, you know, praying.
00:29:34Like, this dish means a lot to me
00:29:36because my granny would be cooking these croquettes.
00:29:40It's laughs, chuts.
00:29:44And this is just my childhood.
00:29:48Honestly, like, I wasn't expecting Lawrence
00:29:51to be that vulnerable with his emotions.
00:29:53I feel like sometimes as a male,
00:29:56it is a little bit harder to talk about your feelings,
00:29:58so the fact that he stood up there and shared that with us
00:30:00was really beautiful.
00:30:04Just like, oh, my God, like,
00:30:06I think Lawrence has done another fully scripted chapter
00:30:09to pull on the heartstrings.
00:30:11I ain't buying it.
00:30:14All right? OK.
00:30:37All right, well, pretty soon, we'll have you back in.
00:30:42Thank you, guys.
00:30:43I can't wait to have it.
00:30:45Bon appétit.
00:30:46Thank you, Minerva.
00:30:47Cheers.
00:30:59Shall we?
00:31:00Yeah.
00:31:01Where's the rest of it?
00:31:03Yours is empty.
00:31:06It's only half a croquette.
00:31:08There's, like, a big air bubble in it.
00:31:11No.
00:31:27Croquettes, they're supposed to be full.
00:31:29I cut into mine, there was a big air bubble.
00:31:31Look, compared to our entree,
00:31:33like, mud crab blows this out of the water for me.
00:31:35I'm actually feeling a little bit of a sigh of relief.
00:31:38Yeah.
00:31:39Feeling like, bro, we got this, man.
00:31:41Sure.
00:31:42Let's rip the bandage off, Mike.
00:31:45Go.
00:31:46OK.
00:31:47No.
00:31:48I won't take long.
00:31:49I won't take long.
00:31:50There's a lot of elements on this dish.
00:31:52The aioli and jalapeno, I didn't taste it at all.
00:31:56And I didn't think the salad should be there at all.
00:31:59Like, there was no place for it.
00:32:02It's not a huge pass for me.
00:32:05It's not a huge pass.
00:32:06OK, 49%.
00:32:07So that's not a pass.
00:32:08That's a fail.
00:32:09That's a fail.
00:32:10Yeah.
00:32:11It's 51 or 49?
00:32:1249.
00:32:13If this is how the entree starts,
00:32:15I'm afraid to see how the dessert ends.
00:32:25Hannah and Laurence,
00:32:26for entree you served croquette de fromage,
00:32:29ginger Brussels sprouts, jamón and jalapeno aioli.
00:32:33OK, let's start with the croquette.
00:32:35I had three croquettes.
00:32:37Two was gorgeous, crispy on the outside,
00:32:39great cheese flavour in the middle.
00:32:41Beautiful.
00:32:45One was completely empty.
00:32:48Oh, gosh.
00:32:51It's unlucky for you guys, but an empty croquette.
00:32:56I like raw Brussels sprouts.
00:32:59I didn't taste the ginger, which is probably good,
00:33:01because I didn't want to taste ginger and sprouts.
00:33:03I would have ramped up the jalapeno mayonnaise
00:33:06and mixed it through the sprout to make a sprout slaw,
00:33:09which would have added a moisture and a crunch.
00:33:13I'm looking at the main course.
00:33:15Just make sure those things are done well,
00:33:18be 100% happy with it, then send it.
00:33:21OK?
00:33:22Thank you, guys.
00:33:25Oh, my God.
00:33:26Oh, my God.
00:33:32Oh, how does that feel?
00:33:35It's reality.
00:33:37I've got to be honest, I am absolutely crushed.
00:33:40Yeah.
00:33:43But we're in a competition.
00:33:45We've got to move on.
00:33:47And if you run the race, you're only looking forward,
00:33:49because if you're looking back, eyes off the prize.
00:33:53Let's just get on track.
00:33:54We need to smash out a great main.
00:33:56For mains, we will be serving lamb rump with crispy onion rings,
00:34:01carrot puree and carrot top salsa.
00:34:04At the end of the day, the sous-vide, only you can do so much.
00:34:07It's got to be medium rare, can't be tough.
00:34:10Timing has to be perfect.
00:34:13If I make one mistake now, it's going to be overcooked.
00:34:17How about you start...
00:34:18Oh, peas. Easy.
00:34:19Yeah.
00:34:20So get that in the hot water, do two scoops each.
00:34:23I'm going to start the carrot top salsa.
00:34:26That is a lot of carrot top.
00:34:28You think lamb, you're going to think mint.
00:34:30There's plenty of mint in this salsa.
00:34:32Plenty of basil. Smash the basil.
00:34:35It's going to add all the elements that make you go,
00:34:37oh, I love lamb.
00:34:39Babe, I'm just going to stop the peas from cooking any more,
00:34:42putting them in some ice water.
00:34:45Beautiful.
00:34:46Thank you, thank you.
00:34:47Awesome.
00:34:48You look great.
00:34:49Do you have any style tips for the rest of the table?
00:34:52Tell us everything.
00:34:53All right.
00:34:54Robbie.
00:34:57That shirt, I'm not the biggest fan.
00:35:00Cassie, I like it, a sexy vibe, great.
00:35:04Ten out of ten for this dish.
00:35:08Can I ask a question?
00:35:09Yeah.
00:35:10It's been playing on my mind and...
00:35:11Here we go.
00:35:13Sorry.
00:35:14Just strap yourself in.
00:35:17No, like, you know when Lawrence came out,
00:35:19he did his bill and he was crying because he's lost his mum
00:35:23and it's really upsetting.
00:35:25Hannah and Lawrence have come out three times now.
00:35:27First time he cried, second time he came out, he cried again.
00:35:31Third time he came out and I thought, this is orchestrated.
00:35:34I don't know, I don't know.
00:35:36He cried again.
00:35:37Third time he came out and I thought, this is orchestrated.
00:35:40And this is working.
00:35:41And this is working.
00:35:44How do you feel now about, like, your emotional scoring?
00:35:49Like, yes, he was crying, but also his mother died when he was two.
00:35:57I think they might be playing the hard story
00:36:00to get some sympathy for it.
00:36:02And second, I'm worried because I want you guys to come to my house
00:36:07and critique our food.
00:36:09In my head I was thinking, do I tell a sad story too?
00:36:14You can't score an emotion because we're cooking tomorrow night.
00:36:20And everyone hates us.
00:36:21Everyone hates us.
00:36:23But I reckon, Mike, to bring up a story about when their mother passed
00:36:27when they were two years old as a sympathy vote,
00:36:29I wholeheartedly believe that is ridiculous.
00:36:33And I totally understand that.
00:36:36And it broke my heart listening to that story, to lose any parent.
00:36:41But then he came back to tell the story the second time and cried.
00:36:45And he came back to tell the story the third time.
00:36:50It's only the depth that varies with Mikey.
00:36:53He's always in the shit.
00:36:54It's just the depth.
00:37:00Babe, babe, babe.
00:37:01Just a little bit out.
00:37:02Stick to the measurements.
00:37:03OK.
00:37:04I think Hannah and I are finding out that we work very differently
00:37:07when we're both stressed.
00:37:0916 tablespoons of butter for the carrot puree.
00:37:13One, two, three, four.
00:37:14Carrot puree needs to be smooth and creamy
00:37:17and have the consistency of baby food.
00:37:19Good, good.
00:37:20I want them to have a spoonful and feel like they're in butter heaven
00:37:23but with carrots.
00:37:24Carrots are going on, babe.
00:37:26To be honest, babe, I'm still stressing about my lamb.
00:37:30Stop, babe.
00:37:31Stop being stressed.
00:37:33There's no extra lamb.
00:37:34There's actually no backup.
00:37:35It's lamb.
00:37:36Everyone knows a lamb roasts.
00:37:38Everything is riding on this.
00:37:42Babe, I'm going to have to just get focused on testing out this lamb.
00:37:46I need to be focusing on the meat.
00:37:48There's nothing to hide behind.
00:37:49It's lamb rump.
00:37:51Everything else is just bad.
00:37:54This is just there to support the lamb.
00:37:58There cannot be anything wrong with this lamb.
00:38:00I don't want to see the lamb's dried out or is overcooked or too brown.
00:38:07If the lamb rump fails, we're done.
00:38:18At their instant restaurant, Missing Peace,
00:38:21Lawrence is concerned their main will be missing a piece of well-cooked lamb.
00:38:26Babe, I'm going to have to just get focused on testing out this lamb.
00:38:30There cannot be anything wrong with this lamb.
00:38:32I don't want to see the lamb's dried out or is overcooked.
00:38:37But it's not just sous vide and serve.
00:38:40You don't just cut it open and put the lamb down.
00:38:43Alright, salt that bad boy up.
00:38:45You've got to sear it too.
00:38:47You've got to render the fat.
00:38:48Alright, babe, I'm hoping for this sear to lead to the fat cap rendering down.
00:38:53I believe in you.
00:38:55Without cooking it too much, the inside ends up more than medium rare
00:38:58because we need it to be medium rare.
00:39:00It has to be medium rare.
00:39:02If this lamb is a fail, we're not staying in the competition.
00:39:09Get me some butter.
00:39:11I need some extra bit of garlic and rosemary.
00:39:15A bit of thyme in there.
00:39:19You love it.
00:39:20Everyone loves lamb.
00:39:22You cook a good lamb, everyone wants to come to your house.
00:39:26You cook a bad lamb, no one wants to come to your house.
00:39:30I'm thinking it is time to take this off and pray.
00:39:34The worst part about cooking meat, you've got to let it rest.
00:39:38Okay, sous vide, where are you up to?
00:39:40Lawrence had to focus on the meat and I just had to step up.
00:39:43And I gave myself the chef hat for a few minutes.
00:39:46I'm doing the salsa verde.
00:39:49We've got capers, Dijon, sherry vinegar, salt, the carrot tops.
00:39:54And then all the herbs measured.
00:39:56Play to taste, babe, I trust you.
00:40:00Oh!
00:40:01Babe, focus, you're making me nervous.
00:40:05Babe, it's absolutely nerve-wracking.
00:40:09I need to cut this lamb open.
00:40:11If I've overcooked it in the sous vide, we're in big trouble.
00:40:15Our place in the competition is literally based on this cut.
00:40:19My heart is pumping.
00:40:23I think that's a little bit too much done, babe.
00:40:26Well, do you know what? Just try it.
00:40:31It's amazing.
00:40:32Don't rain your prayers long.
00:40:34My God, that's actually good.
00:40:37I'm not out of the woods, I've just got hope.
00:40:40Still realising that I've got to cook all this lamb perfectly medium rare.
00:40:45All right, babe, I'm getting four on.
00:40:47And the worst part of it is I've sous vide all the lamb.
00:40:51It's taken three hours.
00:40:53There's actually no backup, there's no extra lamb.
00:40:55I can't burn anything and I can't overcook anything.
00:40:59Timing has to be perfect.
00:41:02I couldn't look, it was too stressful.
00:41:10We've got a lamb rump with crispy onion rings, carrot puree and carrot top salsa.
00:41:17Lamb rumps is one of them cuts that can actually be tough if it gets done wrong.
00:41:22It's a bit like pork belly.
00:41:23If you don't do it sort of low and slow, it's going to be tough and chewy.
00:41:27Carrot puree, I sort of don't understand, but I get it.
00:41:31But carrot top salsa...
00:41:35I don't understand, but I get it.
00:41:41Lamb is very hard to cook.
00:41:43How should it be cooked, Rob?
00:41:45I can't tell.
00:41:46It doesn't matter what you tell, because you need to be able to do it.
00:41:50I'd do it over fire in a Weber and I'd cook that slow on a low heat.
00:41:55And I'd see it at the end.
00:41:56Please, please.
00:41:59I've done it that many times, it's like...
00:42:00Correct, Rob, but it's a competition.
00:42:02And you're sitting there dropping bits of gold to people.
00:42:05You're sitting around with a room of people who can cook, so just...
00:42:09Oh, I get it.
00:42:10Don't start, mate.
00:42:11Thanks, Robbo.
00:42:14Don't argue in front of everyone.
00:42:16Don't make me call Mum.
00:42:23Babe, carrot puree's nearly done.
00:42:26Lauren's had spent so much time focusing on the rum.
00:42:29Keep your heat, boys.
00:42:30Render, render, render.
00:42:32I think he forgot that there were actually four other elements to the dish
00:42:35that I've been working on in the background.
00:42:37I need to start on the onion rings.
00:42:39Crispy onion rings, if they aren't crispy, write your own obituary.
00:42:43And the carrot top salsa.
00:42:45It just brings everything together.
00:42:47Try it.
00:42:51Something's wrong.
00:42:52It's like citrusy punch in the face.
00:42:55It's got to enhance the flavours of the lamb, not overpower it.
00:42:59That's a big thing.
00:43:00OK.
00:43:01Is there oil in it?
00:43:03I forgot the olive oil, one of the main ingredients.
00:43:05Missing a bit of olive oil, so I'm putting in some tablespoons.
00:43:09Babe, you know what?
00:43:10You do whatever you think, OK?
00:43:12I actually can't balance any more than I'm doing right now.
00:43:17This is me at max.
00:43:19Yeah, same.
00:43:21This is hectic!
00:43:24My entire existence is basically a culmination of thinking, feeling and being a lamb rump.
00:43:30There's enough rested.
00:43:32There's enough ready to go.
00:43:34Slice it open.
00:43:36I want to celebrate, but I'm not.
00:43:38I haven't had time to taste all the elements.
00:43:40I'm just going to do two scoops to start with for the carrot puree.
00:43:44Let's make it look good.
00:43:45Let's get it out there ASAP.
00:43:47I'm going to cut them.
00:43:48You're going to lay them down.
00:43:50Plate as you feel.
00:43:53We're using peas to bring a little bit of colour.
00:43:56Looks next level.
00:43:57I'll start on the onion rings.
00:43:59We've got this perfect salsa verde.
00:44:01Just put it on the side.
00:44:02OK, let's go.
00:44:04Manu and Colin, let's go.
00:44:05Let's do it.
00:44:06I love you.
00:44:07Let's do it.
00:44:15Names is served.
00:44:21Thanks, mate.
00:44:32Yum.
00:44:52I think the difference with walking out with the mains
00:44:54compared to the entrees is this is what we wanted.
00:44:57This is what we expected.
00:44:58This is what we wanted to bring to the competition.
00:45:05I just hope the judges like it.
00:45:14Loved-up couple Hannah and Lawrence
00:45:16have manifested their main course
00:45:19and now await the reality of judgement.
00:45:24Watching Colin and Manu try our lamb dish...
00:45:27My heart went up double.
00:45:29Babe, I can hear your heart thumping.
00:45:33You hungry?
00:45:37Get paid by the milful.
00:45:40Thank you, guys.
00:45:45I'm going to have a little bit of everything.
00:45:47I'm going to have a little bit of everything.
00:45:49I'm going to have a little bit of everything.
00:45:51I'm going to have a little bit of everything.
00:45:53Bon appétit.
00:46:03A little crunchy?
00:46:04A little bit.
00:46:22A little bit.
00:46:27The rump has come out.
00:46:28I've looked at everyone's plate.
00:46:36And the doneness is perfect on all of it.
00:46:38They've done an amazing job on that lamb.
00:46:41I did get maybe a bit of undercut or something on my rump,
00:46:43a bit of gristle, but the other bits,
00:46:45the smell in your mouth, it was beautiful.
00:46:47Even though I'm on the bottom,
00:46:48I can't really say too many wrong things about this dish.
00:46:51The carrot puree was nice,
00:46:53but it was too, like, baby food.
00:46:55It needed a bit of a punch.
00:46:57That's all it needed.
00:46:59And I wish the onion rings were a bit fatter,
00:47:02a bit chunkier, that's all.
00:47:06Simone.
00:47:07Chef.
00:47:08Tell me everything.
00:47:09I'll tell you everything.
00:47:11Definitely, Roland and Hannah,
00:47:13they stepped up the game with this dish.
00:47:15That's absolutely, I was not expecting that.
00:47:18That was tender, it was flavourful, I loved it.
00:47:23For me, this is probably the best main I had so far.
00:47:27But...
00:47:28Rob is...
00:47:33I'm sorry, I'm sorry.
00:47:35It was the coleslaw for me that day.
00:47:42I've failed us on the entree.
00:47:45If we want to stay off the bottom,
00:47:46we can't have another failed dish.
00:47:49Hannah and Laurence, for main course you served us,
00:47:52lamb rump with crisp onion rings,
00:47:55carrot puree and carrot top salsa.
00:48:01Oh, guys, guys, guys, guys, guys.
00:48:09How are you able to cook an amazing piece of lamb like this?
00:48:16I literally forgot to cry.
00:48:18I forgot to breathe.
00:48:19That is...
00:48:22top-notch.
00:48:24I'm biased because I love that technique of cooking sous-vide
00:48:27because it's somewhat...
00:48:30idiot-proof.
00:48:33We argue about this all the time.
00:48:35I like to cook, and hands in and pans,
00:48:38and that's just me.
00:48:40And I just want the lamb pink,
00:48:42and I want the fat rendered, that's all I want.
00:48:44And you've delivered that.
00:48:47Carrot top salsa.
00:48:49I'm an expert in green sauce
00:48:52because every time Colin invites me to his house,
00:48:55that's what I get.
00:48:57But this one was much better.
00:49:03I think that was one of the best things on the plate,
00:49:05was the carrot tops.
00:49:07The onion rings give us more.
00:49:09The time you took to dot the five Ps, forget about them.
00:49:13The onion rings are there for the texture.
00:49:15Give us more onion rings.
00:49:16But you know what?
00:49:17Coming off the back of the entree,
00:49:19you really pulled it up and went up a notch on the main.
00:49:22So, well done.
00:49:23So, one more dish.
00:49:25Let's ramp it up, get it out,
00:49:27and just knock it out of the park.
00:49:32Good job.
00:49:37Babe, you measured with love.
00:49:39It came through.
00:49:40The lamb worked.
00:49:44I was so proud of Lawrence, I could have cried.
00:49:48This is definitely marriage material.
00:49:50This guy right here.
00:49:51But you know what?
00:49:52I knew that when I met you.
00:49:54Dessert is 100% your thing.
00:49:56You're boss now,
00:49:57so I need you to talk me through what's going on
00:49:59so I can help you as fast as possible.
00:50:01For dessert, we're making baked apples
00:50:04with brandy caramel sauce and cinnamon ice cream.
00:50:08Arianna's going to blow them away
00:50:09when they see the way it's put together.
00:50:11It's not just a baked apple.
00:50:12We actually take out the core.
00:50:15Screw power.
00:50:16The inside.
00:50:17I'm getting the filling for the beautiful apples ready.
00:50:21And we fill it with walnuts, brandy, maple syrup, cinnamon.
00:50:26All the good things are inside the apple,
00:50:27and it's delicious.
00:50:29I've made this a thousand times,
00:50:30and, you know, you still get stressed.
00:50:32I know, babe, I know,
00:50:33but it's because you've made it a thousand times
00:50:36that we are in a good place.
00:50:38Do you want to start getting the mixture out
00:50:39and balling it into the apples?
00:50:41Let's do it.
00:50:42These need to get in the oven ASAP.
00:50:44Even though we've smashed out mains,
00:50:46dessert has to be good.
00:50:50What do you reckon the affirmation is?
00:50:52We can't afford anything to go wrong in this dessert, babe.
00:50:54Because if we get a two, we get a four,
00:50:56we get anything...
00:50:58Fail, yeah.
00:50:59...that is subpar, we're still at the bottom.
00:51:02Don't tip it too much, babe.
00:51:03Just keep it straight.
00:51:05Oh, my God.
00:51:12Who makes ice cream?
00:51:14I've made ice cream a few times,
00:51:16and you have to churn it not too long,
00:51:18but long enough to make it creamy.
00:51:21And then it's got to set.
00:51:23There's nothing worse than icy ice cream.
00:51:26The brandy caramel sounds delicious,
00:51:28but it's going to be hard to beat these boys
00:51:30with their bourbon caramel.
00:51:32But, yeah, if the cinnamon ice cream's done well,
00:51:34it can be delicious.
00:51:36On paper, it sounds very good.
00:51:39It is good on paper,
00:51:40but if, yeah, everything's good on paper, man,
00:51:44it's when it comes out on the plate,
00:51:46that's the difference.
00:51:48What's eating perfect ice cream?
00:51:50It basically just melts in your mouth.
00:51:53Did you know ice cream melts in your mouth?
00:51:54Yes.
00:51:57Have a little swap now.
00:52:01I've got my best mate here.
00:52:06What about we swap and we win the $100,000?
00:52:08Yeah, I'm down.
00:52:10I'm already 50 grand off.
00:52:13See you later, mate.
00:52:16I'll do the entree, mate.
00:52:17You do the desserts.
00:52:18Sounds good.
00:52:19You do the washing up.
00:52:20I do the roast.
00:52:24Talk to me, head chef.
00:52:25I'm going to clear this and get on to the ice cream.
00:52:28It's sunk in that I'm now the boss and dessert is my meal.
00:52:31I have to nail this.
00:52:32I do not want to let Lawrence down.
00:52:35The ice cream's been in the freezer.
00:52:38I'm hoping it's all frozen.
00:52:40I cannot have runny ice cream.
00:52:42That's half our dessert failed.
00:52:48The ice cream's over-frozen.
00:52:52Still so frozen.
00:52:53Too icy.
00:52:54It's just not rolling.
00:52:55It's my worst nightmare.
00:53:01That is a fail.
00:53:02That is a massive fail.
00:53:08This is really frozen.
00:53:10That is a fail.
00:53:11That is a massive fail.
00:53:14I've never churned ice cream before because I've never had to.
00:53:16But the ice cream's over-frozen.
00:53:19So frozen.
00:53:21It's just not rolling.
00:53:22It's my worst nightmare.
00:53:24Oh, come on!
00:53:26This ice cream is like flake.
00:53:30Baby!
00:53:31Baby!
00:53:32This ice cream is like flake.
00:53:36Babe, that looks...
00:53:37What are you doing?
00:53:39What do you mean what am I doing?
00:53:40Your ice cream is your thing.
00:53:41Yeah, I know, but I'm not...
00:53:42Look at it!
00:53:46I'm trying to do what I can, babe.
00:53:49You yelling at me doesn't help.
00:53:51I just feel like I tried so hard serving up your lamb.
00:53:55Babe, I wasn't yelling at you the whole time, was I?
00:53:58Saying that what you're doing is rubbish.
00:54:00You know what?
00:54:01I think definitely after this we need to book you for couples counselling
00:54:03because the kitchen has brought out the worst in us.
00:54:06This is not ice cream.
00:54:07It is ice cream.
00:54:10Babe, they're fine.
00:54:11Put them in, those two in.
00:54:12And tell me how many we got in there.
00:54:14Not enough.
00:54:16Babe, can you just believe in me?
00:54:18Babe, I have been believing in you.
00:54:21Constantly.
00:54:24I guess what I'm learning is that we both...
00:54:27We're both two different people when we stress.
00:54:29I'm very quiet and Lawrence is snappy, but Lawrence is...
00:54:33I'm not snappy, babe.
00:54:35You're nippy.
00:54:37Babe?
00:54:38Don't tell me to chill out.
00:54:40I will tell you to chill out.
00:54:42You've been yelling at me all night.
00:54:44And we haven't learnt this until now.
00:54:51So Mike and Pete,
00:54:53you're last to cook.
00:54:55How's the pressure now?
00:54:56It's knocking on the door for you now.
00:54:59I think Pete and I have got a really good chance.
00:55:01Why?
00:55:02Because I think we've had many years of cooking.
00:55:06And we know what's good and what's not good.
00:55:09We thought that too, bro.
00:55:12So I'll tell you guys what I think.
00:55:14I think...
00:55:16you're gonna mess up the whole cooking.
00:55:21I think Pete and Mike's Instant Restaurant
00:55:23is the most anticipated restaurant on MKR history.
00:55:26Once I'm on a steamroller on a train,
00:55:28I'm like, bang, bang, bang.
00:55:30When you're on your train,
00:55:31welcome to the Station Masters.
00:55:33Yeah.
00:55:34And I'll be there to deliver.
00:55:36Everyone's just waiting to see...
00:55:38If he can put his money where his mouth is
00:55:40and actually cook.
00:55:42Putting the food aside,
00:55:43do you think the whole table are gonna be fair
00:55:45on scoring on the last dinner?
00:55:48Well, I hope so.
00:55:49I hope they're fair on our scoring.
00:55:51And I hope they score on my food, not my insults.
00:55:57Mike, Mike, Mike, Mike, Mike.
00:56:01Don't tap me.
00:56:04You gotta turn on the insults, man.
00:56:07OK, I'll stop talking now.
00:56:09It's too late, Mike.
00:56:10You might as well keep on going.
00:56:16You're so close, baby.
00:56:17You're so close.
00:56:22This is the hardest thing we've ever done
00:56:24in our relationship.
00:56:26Are they coming out?
00:56:28No.
00:56:29Yep.
00:56:31Can you set up a tray so they're ready to be served?
00:56:34We've got to pull it together
00:56:35and get through this dessert.
00:56:36We have to.
00:56:37OK, I need to get those apples out.
00:56:38I can smell them.
00:56:39It is so important
00:56:40that these apples bake beautifully.
00:56:42That's how they gotta look.
00:56:43Because all the ice cream's too icy
00:56:45and that's half our dessert failed.
00:56:48Let's try one.
00:56:49The perfect baked apple.
00:56:51It's soft when you break into it.
00:56:52This is the caramel sauce.
00:56:54And the caramel is created
00:56:55and they're cooked in the beautiful brandy sauce.
00:56:58It's so hot, but I need to try it.
00:57:02The apple's cooked, OK.
00:57:03You still want the crisp.
00:57:05So is it...
00:57:06That's soft in the middle.
00:57:07Try that.
00:57:09So this is a go?
00:57:10Yep.
00:57:11I'm so relieved.
00:57:12It tastes good.
00:57:13These are exactly how I wanted the apples to be.
00:57:16Hello, little man.
00:57:19Let's just hope they have the same taste buds as me.
00:57:21Caramel sauce in the top two.
00:57:23Boom.
00:57:24So I'll start with the leaves.
00:57:25Oh, look at that.
00:57:26Babe.
00:57:28We've just gotta honestly hope for the best.
00:57:31I'm not super soaked with the ice cream.
00:57:34And our entree failed.
00:57:35Our main was a high,
00:57:36but we kind of two failed dishes.
00:57:39That's a good apple.
00:57:40If we can just hold together for the end,
00:57:44we're cooking again.
00:57:46Right, last one.
00:57:47Come on.
00:57:48Hotland Manu.
00:57:49Let's go.
00:57:50Let's go, let's go, let's go!
00:57:55Ooh.
00:57:57I'll let you take this one.
00:57:59Dessert is served.
00:58:03This is the time when
00:58:05you're actually, you're helpless.
00:58:08You're now, you've done everything you can do.
00:58:12You're spent.
00:58:13We are on empty.
00:58:16It looks great.
00:58:19Thanks, man.
00:58:20Cheers.
00:58:21Cheers.
00:58:23And I'm just hoping that there's enough there
00:58:25to keep us away from the bottom.
00:58:37This is, I think,
00:58:38the most nerve-wracking thing we've ever done.
00:58:42Watching them cut into it,
00:58:44I think I stopped breathing.
00:58:48The ice cream was bad.
00:58:51It's flaking.
00:58:52It's falling apart.
00:58:53It's not holding shape.
00:58:55It's essentially,
00:58:56it's like crumbling in front of our eyes.
00:58:59And so is our chances of staying in the competition.
00:59:13In Perth,
00:59:14dessert is served.
00:59:16Baked apples with brandy caramel
00:59:18and Hannah's no-churn cinnamon ice cream.
00:59:31The ice cream's over-frozen.
00:59:34You can't make mistakes
00:59:35and we've made a massive mistake.
00:59:37So we've actually jeopardised our place in the competition.
00:59:48God, we're done?
00:59:50Bon appétit.
00:59:51Bon appétit.
01:00:17I did enjoy the presentation.
01:00:20I enjoyed the crunchy element in the apple.
01:00:23The caramel sauce was still nice,
01:00:25but I couldn't find the brandy element in it.
01:00:28But overall, I think it was pretty good.
01:00:30What a beautiful plate of food.
01:00:32My God.
01:00:33But unless you can deliver on the flavour,
01:00:35yeah, there just wasn't enough cinnamon in it.
01:00:37You want that cinnamon to come through and punch it.
01:00:41I didn't taste any brandy in it.
01:00:43Richard, I watched him do our sauce
01:00:46and that was a really art to get that whiskey flavour
01:00:51through a caramel sauce
01:00:52and I can't believe he did that that well.
01:00:54Like, your ice cream with your apple, with your walnut,
01:00:57it's a standard, you know, dessert.
01:00:59Nothing really jumped out
01:01:01and the sauce would have really done that.
01:01:04The ice cream tasted funny.
01:01:07It didn't have the right consistency.
01:01:09Yeah, the ice cream was a bit of a funny texture for me.
01:01:13The ice cream for me was dense,
01:01:15as if they hadn't churned it.
01:01:17They just, like, put together cream and milk
01:01:19and put it in the freezer or something.
01:01:22Apple could have been cooked longer.
01:01:24Like, I tried to cut it,
01:01:25but a baked apple should have, like, the nice sort of soft skin
01:01:29so it should just go through.
01:01:30It's an average dessert.
01:01:32I think could have been better with a fluffier ice cream
01:01:35and a better cooked apple.
01:01:37Yeah.
01:01:38We're still in this, sis.
01:01:39Yeah.
01:01:41That was the hardest thing we've ever done.
01:01:43And I'm just hoping that there's enough in the dessert
01:01:46to keep us away from the bottom.
01:01:50Hannah and Laurence, for dessert,
01:01:53baked apples with brandy caramel and cinnamon ice cream.
01:02:05I'd say I would have probably baked the apple a little bit more.
01:02:10The brandy sauce,
01:02:12I think you should have put a bit more brandy in it.
01:02:17I felt that it was a sauce and it was missing the booze.
01:02:22And the ice cream, it's got the wrong consistency.
01:02:25It's a bit powdery, a bit thick,
01:02:27and not well-binded together.
01:02:31I don't know what recipe's going on there.
01:02:33Because when you churn a normal creme anglaise
01:02:36and you churn the machine,
01:02:37you get the air in there and that's what makes it light.
01:02:39This was a bit more like creme that would set,
01:02:41like a semi-fredo or something.
01:02:43That's stuff we can work on...
01:02:46..if we get through.
01:02:51That's a pretty bad critique, babe.
01:02:53And it could send us to the bottom.
01:02:56Thanks, guys. We'll talk to you soon.
01:03:02With all three courses complete,
01:03:04it's time for each team to score
01:03:06Hannah and Lawrence's instant restaurant out of ten.
01:03:12For entrée, we had the croquettes.
01:03:14I didn't love the vegetable sauce.
01:03:16I thought it was a little bit floury.
01:03:18The cheese croquettes weren't cheesy.
01:03:20The jam was empty.
01:03:21Yeah, it was messy.
01:03:23I had a big gap in mine.
01:03:24Yeah, the entrée, I think it was definitely
01:03:26the worst dish that they served.
01:03:28The main was the lamb rump.
01:03:31I didn't really like the carrot puree,
01:03:33but the rump I loved.
01:03:34Yeah.
01:03:38That's the meat guy.
01:03:39Agreed.
01:03:40You know that lamb rump.
01:03:41The lamb was cooked amazing.
01:03:43The dessert was the baked apples
01:03:45with ice cream and a brandy sauce.
01:03:47The ice cream wasn't nailed.
01:03:49The brandy sauce wasn't nailed at all.
01:03:53So now we need to go score.
01:03:55Well, we gave Danny and Sonia a six.
01:03:57They were definitely above them.
01:03:59Yeah.
01:04:00But we gave Liam and Rob a eight.
01:04:02Yeah.
01:04:03And they're definitely not above them.
01:04:05Scoring would be a seven.
01:04:08I agree.
01:04:09So six out of ten?
01:04:10Yeah, what do you think?
01:04:11Yeah, I think a six out of ten.
01:04:13That's fair.
01:04:14Yeah.
01:04:15Seven?
01:04:16Oh.
01:04:17Entrée was about average.
01:04:19Main was up here.
01:04:21Definitely below average dessert.
01:04:23So tonight we're going to give them a five.
01:04:25Yes, absolutely.
01:04:26Sweet.
01:04:27Sweet.
01:04:28My feelings are a six.
01:04:29What's yours?
01:04:31Mine's...
01:04:32Yeah, mine's about a six too.
01:04:39You know, we welcomed them into our home.
01:04:41That's all we could do, you know?
01:04:43We did the best we could today.
01:04:44It was a lot of pressure.
01:04:45Babe!
01:04:46I'm proud of us.
01:04:47I love you.
01:04:48We've had a massive day.
01:04:50We tried our best to work as a team.
01:04:53I don't know where we're going to be on the leaderboard.
01:04:55I just... I can't say.
01:04:57Honestly, at this point,
01:04:59I think it's going to be either we are last
01:05:02or we just scrape through.
01:05:11In Perth, it's been an emotional night for Hannah and Lawrence.
01:05:16They need to beat Danny and Sonia's 56 points
01:05:19to avoid being bottom of the leaderboard.
01:05:22This is not how we planned the night to go.
01:05:25We do not want to be 56.
01:05:27Sorry, Danny and Sonia,
01:05:29but we do not want to be at the bottom.
01:05:31Hannah and Lawrence,
01:05:33thank you for inviting us
01:05:35into your colourful instant restaurant,
01:05:38The Missing Piece.
01:05:41And now it's time for the scores.
01:05:47The guest teams have given you a combined score of...
01:05:5431 out of 50.
01:06:00This is a good, good, good, good sign.
01:06:04They scored us 26.
01:06:06We're sitting here very nervous.
01:06:08Yeah, I'm packing it quietly.
01:06:12And now it's our turn. We'll be scoring each dish out of 10.
01:06:18For entree, you served us croquette de fromage
01:06:21with ginger Brussels sprouts,
01:06:24jamon and jalapeno aioli.
01:06:28The croquette,
01:06:30crispy on the outside, gooey in the middle,
01:06:33beautiful cheeses, nice and salty,
01:06:36the way it should be.
01:06:38Though I had one out of the three that was missing the cheese.
01:06:46That Brussels sprout shredded salad underneath,
01:06:49it just missed a lot of dressing,
01:06:52lemon juice, love, basically.
01:07:00Croquettes needed a little bit more cooking in the fryer.
01:07:05They were a little bit uneven.
01:07:09So, I'll get rid of the score there.
01:07:15The jalapeno wasn't really there.
01:07:23A lot of missing pieces there tonight.
01:07:29So, the score I'm giving you for your entree tonight is...
01:07:35..a five.
01:07:39The score I'm giving you for your entree...
01:07:42..is a five.
01:07:47The entree was my favourite.
01:07:50The entree was my family favourite, my dish.
01:07:55I tried to do too much with it,
01:07:57and in doing so, we've actually jeopardised our place in the competition.
01:08:03For main, you gave us lamb rump,
01:08:05crispy onion rings,
01:08:07carrot puree
01:08:09and carrot top salsa.
01:08:12Lamb was cooked to perfection.
01:08:14Loved the carrot top salsa.
01:08:17Really had a little punch.
01:08:19The onion rings are there for the texture.
01:08:21Give me more onion rings.
01:08:24I think it was a great dish.
01:08:26I think, compared to your entree,
01:08:28less ingredients made better.
01:08:31I think the lamb was cooked to perfection.
01:08:36The carrot top salsa,
01:08:38it just worked really well with the lamb.
01:08:41I loved it.
01:08:44For your main course tonight, I score you...
01:08:49..an eight.
01:08:55The score I'm giving you for your main course...
01:09:00..is a nine.
01:09:04A nine!
01:09:06A nine on what is one hard dish.
01:09:11If I wasn't so tired, I would have been screaming the house down.
01:09:15The police would have come probably.
01:09:20For dessert,
01:09:22baked apples with brandy caramel and cinnamon ice cream.
01:09:29Apple could have been cooked a little bit more.
01:09:32The brandy caramel,
01:09:34the brandy was nearly non-existent.
01:09:37And the ice cream was, to me, a failure.
01:09:42The apples, for me, needed a little bit more cooking.
01:09:44I wanted that juice just busting out of the apple.
01:09:47The ice cream, it should have been light, should have been fluffy.
01:09:54For your dessert tonight, I score you...
01:09:57..a five.
01:10:02So the score I'm giving you for your dessert...
01:10:05..is a five.
01:10:09So, Hannah and Lawrence, that gives you a grand total score of...
01:10:18..68.
01:10:24I'll take it. Yeah, we're happy.
01:10:28Happy with 68.
01:10:30With a score of 68,
01:10:32Hannah and Lawrence have moved into third place.
01:10:35Mike and Pete are now the final team to cook in this round.
01:10:40OK, well, the moment we've all been waiting for,
01:10:43the next to cook is...
01:10:46..Mike and Pete!
01:10:48CHEERING
01:10:52Finally, I cannot wait to taste their food.
01:10:55Can I tell you, Australians,
01:10:57we bated breaths waiting for this one.
01:10:59LAUGHTER
01:11:02I'm super excited about tomorrow night.
01:11:05Instant restaurant's going to be fantastic.
01:11:08Thank you. See you soon.
01:11:10I only hope that Mike and Pete drop the ball.
01:11:13If that's your last glimmer, like, we can only...
01:11:17We're expecting fireworks.
01:11:19Cannot wait.
01:11:27Next time, it's the final instant restaurant of round one.
01:11:31You've got the mouth and the cannoli king.
01:11:34So let's go.
01:11:36Fussy friends Mike and Pete
01:11:38must put their money where their mouths are.
01:11:41Please score and critique on our food,
01:11:44not the insults I've been giving everyone at the table.
01:11:47Honestly, I'm feeling really confident.
01:11:49Smells amazing. Yum-o.
01:11:51We're going to deliver some really good dishes tonight.
01:11:53And we will make it look easy.
01:11:55Cos that's what we do.
01:11:57But have they spoken too soon?
01:11:59The Coliseum is out there.
01:12:01It's full of lions. We're about to go into it.
01:12:03It's never taken this long to cook.
01:12:05We might as well just throw our schedule out the window.
01:12:08This is looking good for us.
01:12:10Tonight, it's a jaw-dropping elimination.
01:12:13Expect the unexpected.
01:12:15As a new twist rocks the competition.
01:12:18An Emcar first.
01:12:20Oh, you must be shitting me.