My.Kitchen.Rules.AU.S14E07.WEB.
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00:00:00Previously six teams from across the country began the adventure of a lifetime
00:00:07This to me is Australia on a plate
00:00:21We're just gonna get in the spirit
00:00:23And while not everyone saw eye to eye
00:00:28I'm not talking to you I'm talking to hammer
00:00:30You're aiming so low you're going six feet under bro
00:00:33God get me out of here now
00:00:34They served up some of the best food MKR has ever seen
00:00:40That sauce I would buy that in a shop
00:00:43You who are not professional chefs have taught me new dishes new flavors new techniques
00:00:50It's the first 10 of the competition
00:00:52A 10
00:00:53A 10
00:00:53The score I'm giving you is a 10
00:00:55A 10
00:00:57As round one concluded in an MKR first two teams were sent home
00:01:04Ash and Cassie, Dani and Sonia you have been eliminated from my kitchen rules
00:01:08Au revoir and good luck
00:01:10Well done
00:01:12While at the top of the leaderboard the Mo Bros are safe and don't have to cook in round two
00:01:19We're the top dogs
00:01:20Leaving three teams to survive against three new couples
00:01:25Here are the gatecrashers
00:01:31Let the games begin
00:01:34Tonight three original teams return for a brand new round
00:01:39For redemption
00:01:41Alongside three new teams of gatecrashers
00:01:45We are here to rock this competition
00:01:48We want to be the queens of MKR
00:01:50I mean hello
00:01:51Hello
00:01:52It's super exciting to be the first German team on MKR and first German winners
00:01:57I'm Fergus and this is my mum Cass
00:02:00We're not to be taken lightly we're here to win
00:02:03Oh geez that's the gatecrashers baby
00:02:06With battle lines drawn
00:02:07How can you make a mistake?
00:02:10I cannot wait for you to be in the kitchen because it's not easy
00:02:13Shots fired
00:02:14New rivalries explode
00:02:16I hope that your arrogance is pure confidence
00:02:19I don't think you're being very fair
00:02:21Behold it's so hard to do and you guys are gonna be terrible
00:02:24We're not wallflowers aren't we?
00:02:26We will kick back
00:02:28But as the competition moves to the next level
00:02:33Teams will rewrite the record books
00:02:36The best pasta I've ever had in my kitchen was in 14 years
00:02:39A 10
00:02:3910
00:02:40A 10
00:02:4110
00:02:41This is the highest instant restaurant score in the history of MKR
00:02:50As each team fights to become MKR champions
00:03:03Round two of the competition kicks off in Sydney
00:03:07Where mother and son gatecrasher team Cass and Fergus
00:03:10Are about to set the stage for their instant restaurant
00:03:15Coffee time
00:03:16Thanks mum
00:03:17Cheers
00:03:18No worries
00:03:18Today's the day
00:03:19Nervous?
00:03:20Woo
00:03:20Excited?
00:03:21A little bit
00:03:21First out the gates
00:03:22First gatecrash team
00:03:23That's all of our
00:03:24Glasses
00:03:25Fantastic
00:03:26How many 25 year old lads want to spend time with their mum?
00:03:29There's still a lot of time to go in the competition
00:03:31So get ahead of yourself
00:03:32Things are still fresh
00:03:34I think we just need to keep our hair on tonight don't you?
00:03:37Don't burn it off
00:03:38No hysterics in the kitchen
00:03:40Our instant restaurant tunes and spoons
00:03:42Tunes and spoons baby
00:03:44It combines mum's love of cooking with my love of music
00:03:48I'm Fergus and this is my school principal mum Cass
00:03:53Being a school principal I think has prepared me really well for something like this
00:03:57You'll definitely see not just in the kitchen but anytime with mum
00:04:01There is a switch
00:04:02Mum how many cloves of garlic you reckon?
00:04:04Three?
00:04:05Four?
00:04:06Don't be ridiculous just one
00:04:08And the tone of the voice changes
00:04:10You know best
00:04:10You know I do
00:04:11It's the teacher talk we call it
00:04:14That sounded really aggressive
00:04:16For the past eight or so years I've been a singer-songwriter first and foremost
00:04:24I've toured with Ed Sheeran in 2018
00:04:26But I'm more nervous about cooking for 12 people than singing for 20,000 people
00:04:32We're real foodies
00:04:33Love food, love talking about food
00:04:35Lovely
00:04:36My food dream is to start a boutique restaurant
00:04:39How good do they look?
00:04:40Where we do monthly events to showcase different styles of food
00:04:43Cheers
00:04:45That would give me so much pleasure
00:04:48My contribution is helping you get there and helping you realise what it can be
00:04:52And maybe coming down and playing a bit of music
00:04:55Let's win this thing
00:04:55Cheers darling
00:04:56Chin chin
00:04:57We're here to win
00:04:58Head down
00:04:59Tongs up
00:05:00Tongs up
00:05:04Cass and Fergus now have five hours to race to the shops and buy their ingredients
00:05:09Before the OGs and some new faces rock up for dinner
00:05:13We first today
00:05:15Have no expectations
00:05:16I think it's great for us
00:05:17We've got to keep in mind that people that are still here weren't good enough
00:05:20to get through to the next round
00:05:21First go
00:05:22So they're having to do this again
00:05:23So maybe they aren't up to scratch
00:05:26I'm really happy they can't crash the cooking first
00:05:28So they don't get any tips
00:05:32We need to cook again
00:05:34I don't know who the hell made these new rules
00:05:37We're gonna definitely file a complaint
00:05:39A pre-tax complaint from our lawyers
00:05:43At the end of the day somebody has to take charge
00:05:47And it's probably going to be me
00:05:49You mean head chef kind of vibe?
00:05:50Well yeah that's right
00:05:51And I'll just
00:05:52A bit of hierarchy
00:05:53Well darling you know with age comes some experience and authority
00:05:58I'm used to being a sport act so that's no worries
00:06:04Were we supposed to turn there?
00:06:06What?
00:06:06I'm right
00:06:07Look it in there
00:06:08Throw it right in here
00:06:09Lucky we got a park
00:06:10Lucky we got a park
00:06:11Thieving
00:06:12All right let's go
00:06:14Kaz and Fergus first gatecrasher team to cook
00:06:16The pressure is enormous
00:06:18You've got the OGs staring you down plus your other competition
00:06:21Big things are required
00:06:24I don't know
00:06:25What's first?
00:06:26Cheese over there
00:06:27What do you reckon?
00:06:28Brouillette
00:06:29These are to go in the entree for the souffle
00:06:32For entree we're cooking twice baked leek and cheese souffle
00:06:36Cheese grommet
00:06:37Parmesan
00:06:38Yes just a bit of cheddar
00:06:40Whatever's clever
00:06:41Done
00:06:43Bare menu has a lot of French influence
00:06:46So hopefully Manu's going to appreciate that
00:06:50I think it's very ballsy for a team to cook a French classic dish to a French chef
00:06:56Because I've done thousands maybe tens of thousands of souffles in my life
00:07:02So it needs to be fluffy on the inside but a little bit of crusty cheese on the outside
00:07:08The leeks
00:07:09Let's get four of those
00:07:10Let me just cross those off
00:07:12That's that one
00:07:14We're completely organised
00:07:15We've got the list
00:07:16It's colour coded
00:07:17Principal Kaz in full swing
00:07:19Pine nuts
00:07:20Milk
00:07:20We need an orange
00:07:21Grab two
00:07:22You're always right mum
00:07:24Orange done
00:07:25All right
00:07:27Check check done
00:07:29Let's go
00:07:30Let's get out of here quick
00:07:31Darling well it's it got us in and out of that supermarket in record time
00:07:34Big time
00:07:35Did it not?
00:07:35Yeah
00:07:36Hi
00:07:36G'day how are you?
00:07:38So we're after about 15 portions of toothfish
00:07:41For main we're making a pine nut and pistachio toothfish
00:07:45with a parsley and wild rocket vichyssoise
00:07:48Toothfish is a top quality very expensive piece of fish
00:07:52Very fatty but very forgiving when you cook it
00:07:55Look at that
00:07:56You bet it
00:07:58Vichyssoise is a soup a French soup
00:08:00Here we go again
00:08:01One more
00:08:02Beautiful
00:08:02Rocket's quite a strong flavour so is the parsley
00:08:06So I think you've got to be very careful with the balance of flavours
00:08:09because this fish is quite mild
00:08:10Don't drown it out with the soup
00:08:20Kaz and Fergus now have three hours to prepare their dishes
00:08:24before it's time to face the music
00:08:26and their guests as they arrive for tonight's dinner
00:08:29We're just gonna get changed now and we're gonna get cooking
00:08:36Jeez
00:08:37Oh my god
00:08:38That's you
00:08:39It's happening
00:08:40That's me
00:08:40Right how you feeling Kaz?
00:08:42Super excited
00:08:43Oh my god this is so surreal
00:08:45It's the apron
00:08:46Look out
00:08:47You put that apron on it just transports you
00:08:49Legitness now
00:08:50Can I hug it out?
00:08:50Go on then
00:08:51Go on then
00:08:54All right
00:08:54I'm gonna get started with the biscuit base
00:08:56because I've got to make that from scratch for the cheesecake
00:08:59For dessert
00:08:59Yep
00:09:00For dessert we're making miso caramel cheesecake with sashimi togarachi
00:09:05Miso and caramel cheesecake may sound a bit odd
00:09:08but think of salted caramel
00:09:11That's what they're sort of going on I think
00:09:12Is the miso going to be too salty?
00:09:14Is it going to overpower?
00:09:16And then you've got that togarachi a Japanese spice mix
00:09:20If you don't know what you're playing with it could all go wrong
00:09:23I'm gonna pop these blocks of
00:09:27Philly cheese in my apron mum
00:09:29just because I need the cheese to be a bit more room temp
00:09:33You're a goose
00:09:33Sticking your cheese in your pouch
00:09:37I don't know if anyone will have had miso cheesecake before Ferg
00:09:40so they probably won't know what to expect
00:09:43I grew up watching mum cook and then was allowed into the kitchen eventually
00:09:46and it's a shared passion between us
00:09:48and mum's a lot more of the classic traditional kind of flavours
00:09:51and I love pushing the boat out a little bit and trying some experimental stuff
00:09:55That's feeling quite soft now
00:09:56Is it?
00:09:57Yeah
00:09:57Probably because your body temperature
00:09:59I'm a bit stressed
00:10:00I'm a bit hot
00:10:02Miso cheesecake it's what it's called
00:10:04I don't want to have this cheesecake that tastes nothing of miso
00:10:07So I'm going to add a little bit more than I normally do
00:10:09You see that's miso enough for you
00:10:11That's good
00:10:11Righto let's do it
00:10:13Get your filling in
00:10:14Did you scrape down the sides during the whole process?
00:10:15I did yes
00:10:16Just checking
00:10:17See that change?
00:10:18Teacher talk
00:10:19With a bit of stress the tone changes
00:10:22It's in the blood
00:10:27That looks lush
00:10:29Little lumpy
00:10:32Side note
00:10:33I said it was lush and then all these lumps
00:10:37You're a goose come on
00:10:42Got those in
00:10:44How long are you going to bake those for?
00:10:45Oh just until they're black
00:10:50Just until the smoke detector goes off
00:10:52This is going to be a long night
00:10:54If we're not having a few jokes it's going to go completely the other way
00:10:58I'm going to make a start on that stock for the main
00:11:00Yep
00:11:01Fievishiswa
00:11:02I think it's a great move to make our own chicken stock tonight
00:11:05Shows a bit of technique
00:11:06I just love handling chicken feet Mum
00:11:09It's my favourite job in the kitchen
00:11:12It's a good little hand doesn't it
00:11:13Yeah they had a pedi
00:11:15They'd like they'd had a little mini pedi manicure
00:11:19Seasoning's key today I reckon
00:11:21Otherwise it's bland isn't it
00:11:22We can't be those basic Australian people that never season anything
00:11:26It just tastes like crap you know what I mean
00:11:28Manu French he loves his sauce and he loves his seasoning
00:11:33Great plug her in
00:11:34Happy days
00:11:43Babe there's six new people to interrogate
00:11:45Competitors babe six new competitors
00:11:48Still I'm excited
00:11:49So am I
00:11:51I feel like there's a pecking order and it should be the old OGs
00:11:54and then the new ones have to in their stripes and work their way up
00:11:58How do you guys feel about tonight?
00:12:05Gatecrashers
00:12:06Let's try to be nice
00:12:08Let's try
00:12:09I think someone's coming
00:12:14For our first instant restaurant tonight
00:12:16It's super exciting to be the first German team on MKR
00:12:20Of course it's exciting but like you know we're gonna stir this up a little bit
00:12:23I mean we're here to win this thing you know
00:12:24I just can't wait to see what they dish us up tonight
00:12:29I know mum it's our first time checking out the competition
00:12:32Absolutely
00:12:33It won't be as good as us
00:12:34I wouldn't think so darling
00:12:37I'm Janie
00:12:38And I'm Maddie and we're the mother-daughter duo from Melbourne
00:12:43Oh my goodness this is Dolce Danly
00:12:45And we are kitchen queens we love our cooking
00:12:49Mum and I have very high standards
00:12:52We do
00:12:52What do you think?
00:12:55And food is like fashion
00:12:58Our food is elegant
00:13:00Wow amazing
00:13:02Divine
00:13:04Just like us
00:13:13Are we ready to go inside and see what they've got guys?
00:13:17Honestly
00:13:20Oh my god these are two high-class
00:13:23blue things basically
00:13:28No way
00:13:29They're here
00:13:31It's real
00:13:32It just got real
00:13:44Everyone looks fresh when they open the door for the first time
00:13:47Like you know welcome us to your home
00:13:49All the best
00:13:50You're gonna need it
00:13:51Let's go
00:13:52Let's go
00:13:54Oh how beautiful is that?
00:13:57Wow
00:13:58Oh my god
00:13:59Wow
00:14:01Was absolutely beautiful
00:14:02Oh that's a bit cute
00:14:06Very nice
00:14:07Beautiful
00:14:09This restaurant seems a bit more casual for us
00:14:13I feel like we're a little bit more sophisticated fine dining
00:14:18We'll just bring a little bit more polish and a little bit more
00:14:22Finesse
00:14:23Yeah finesse
00:14:26G'day guys
00:14:27Welcome this is my mum Kaz and I'm Fergus
00:14:29And we'd like to welcome you to Tunes and Spoons
00:14:31Thank you
00:14:32We love our food and we love music and we love good times
00:14:35So just relax have some wine
00:14:37Hopefully we can dish up some amazing food for you
00:14:39We'll see you guys a bit later
00:14:40We'll see you soon
00:14:44Shall we have a drink?
00:14:46Let's go
00:14:47I want to start this party
00:14:48Let's get chatting
00:14:49I want to know everything about everyone
00:14:51Anyone want reds?
00:14:52I'll give you a red that'll be great
00:14:54Thank you
00:14:54I'll give you a bottle
00:14:55Oh no that doesn't sound good
00:14:55Luckily it's in champagne glasses
00:14:57Yeah why not
00:14:59I think that's more a red wine one
00:15:01Yeah
00:15:02But Hannah likes to do things differently
00:15:03We're from WA
00:15:04All right okay
00:15:05That explains it all
00:15:08You know what we're in Australia
00:15:09We can drink from anything
00:15:10I can drink from a red cup if I want
00:15:12Still tastes the same
00:15:13What are we drinking?
00:15:14Is it Prosecco or is it...
00:15:18Champagne
00:15:19That's not champagne
00:15:21Drinking red wine out of champagne glasses like that though
00:15:25But some of the guests had beer bottles on the table
00:15:28Oh my gosh
00:15:30To new teams
00:15:31To some good food and some interesting conversations
00:15:34Yeah
00:15:35Welcome guys
00:15:36Welcome to the jungle
00:15:38Cheers guys
00:15:39Guys we need to know about you
00:15:40We don't know anything
00:15:41I'm Maddie and this is my mum Jane
00:15:44Oh yes yes
00:15:45So Maddie and I love cooking and it's our passion
00:15:48Do you have a background like a...
00:15:50No we're Aussie through and through
00:15:52Aussie through and through
00:15:54So what barbecue?
00:15:55Um no
00:15:59If you want a barbecue you go to Bunnings
00:16:01They get a sausage
00:16:05Oh give me a break
00:16:07It's just another display of her um ignorance
00:16:11I was thinking it but I didn't say it
00:16:13All I'm saying is if you're cooking a beautiful meal
00:16:16you do more than just deliver a barbecue
00:16:18I got the boys
00:16:19Are you sure you're Australian?
00:16:23I really wish Rob and Liam were at the table when I said that
00:16:25They got the top score
00:16:26Smoke short ribs
00:16:28They go straight to headquarters and you're telling me barbecues don't count
00:16:31Good luck honey
00:16:33I feel like you're gonna be very naughty
00:16:39Yeah
00:16:40What about you guys?
00:16:41I'm Rob
00:16:42I'm Andrea
00:16:43And I'm from Germany originally
00:16:45Are we going to expect some sauerkraut from your instant restaurant?
00:16:49Let's see about it
00:16:51I do like a sausage once in a while
00:16:52It comes in all shapes and forms you know
00:16:58Ich bin der Robert
00:16:59Ich bin Andrea
00:17:01We are the first German team ever on MKR
00:17:04And first German winners
00:17:07We started doing German food stall with the best bratwurst in Australia
00:17:11We need to pre-cut more onions, more bratwurst
00:17:14I will boss
00:17:15Fill the sauces up
00:17:16We like order at least like 50 more bratwurst
00:17:20I know how it should be
00:17:23Sauerkraut, onions, red cabbage
00:17:28When people think about German people
00:17:30They always think about like this really harsh sort of
00:17:35We're actually a little bit more friendly
00:17:36But don't be mistaken
00:17:38There he is
00:17:41We came to that competition to win that competition
00:17:44They should be scared
00:17:49I might start with the leeks for the entree for the souffle
00:17:53Everyone loves a souffle
00:17:55I'm going to cut these leeks pretty fine
00:17:57You want to know you're having a leek souffle though yeah?
00:18:00These leeks are going to intense flow and flavour
00:18:03And they're just going to make a beautiful complement to that cheesy souffle
00:18:07We're going to get going on this souffle
00:18:08How many egg whites would you like?
00:18:10You're going to need about eight
00:18:11Eight egg whites
00:18:12Try and separate them before you put them in the bowl
00:18:14Yes
00:18:15I know I'm telling you how to suck eggs
00:18:18We're feeling the pressure
00:18:19It's put me into a bit of a control mode
00:18:22And I'm well aware, I'm well aware of that
00:18:24So I'm just going to incorporate a little bit at a time
00:18:28We've turned in the egg whites
00:18:29It's got a nice moussey foamy consistency
00:18:32Let's get them into the ramekins and into the oven
00:18:35Got them?
00:18:35Yep
00:18:36Secure
00:18:38Bingo
00:18:39Done
00:18:40Okay, that's good
00:18:59Holy smokes
00:19:01Oh, game on
00:19:02We gotta go
00:19:03Yeah
00:19:03This is it
00:19:05Oh hello
00:19:07Hello
00:19:07Welcome
00:19:08How are you?
00:19:08Welcome
00:19:09How are you?
00:19:10Wonderful to see you
00:19:11Welcome to the competition
00:19:12How are you?
00:19:13Thanks for having us
00:19:14Let's go
00:19:15It's a pleasure
00:19:15Come on in
00:19:16Hello, hello
00:19:18Bonsoir, bonsoir
00:19:22How are we?
00:19:23Great
00:19:26Hello, hello
00:19:28Maddie's sitting right next to Manu
00:19:29So she's going to be on her best behavior
00:19:33Very excited to sit next to Manu
00:19:35Look at this
00:19:37Old friends and new friends
00:19:41I hope you're getting along well
00:19:43You all have one thing in common
00:19:46You're nervous about this round
00:19:50And you've got good reason to be
00:19:53At the end of this round
00:19:56The lowest scoring team will be eliminated
00:20:02So right now all six teams are on a level playing field
00:20:06Zero points for everybody
00:20:09What you serve us will determine your place on the leaderboard
00:20:15Will the returning teams learn from their mistakes?
00:20:18Second time round we're gonna smash it out of the park
00:20:21Will the enthusiasm of the gatecrashers carry them through to the finals?
00:20:27And there's a hundred thousand dollars to win
00:20:29So do everything you can to deliver some great food
00:20:33We don't feel intimidated
00:20:34But we think they're going to be intimidated by us for sure
00:20:40Coming up old scores are settled
00:20:43I think Mike and I should probably hush it out
00:20:45We're critiquing the plate not emotion
00:20:48And new rivalries ignite
00:20:51I don't think you're being very fair actually
00:20:54With the bullets firing with the whole it's so hard to do
00:20:59I hope that your arrogance is pure confidence
00:21:03We're not wallflowers
00:21:04We will kick back if we need to
00:21:14In Sydney mother and son team Kaz and Fergus have just welcomed the judges
00:21:19As tonight's headliners to their restaurant Tunes and Spoons
00:21:23Now Kaz and Fergus we're expecting big things
00:21:26Our first New South Wales team
00:21:28What's on the menu?
00:21:29So Tunes and Spoons like any great festival or winery
00:21:34The very important people get lanyards
00:21:35So I'd ask you to turn over and read your menu tonight
00:21:38This is our opportunity to really set the bar tonight
00:21:40And really the others are going to have to chase us down
00:21:43For entree we have a twice baked leek and cheese souffle
00:21:48We love our souffle
00:21:50That's exciting stuff
00:21:52And for main course we have a beautiful pine nut and pistachio crusted toothfish
00:21:56Which will be served with a parsley and rocket vichyssoise
00:22:02It's like wow
00:22:03This is an easy cook
00:22:05And for dessert we have a miso cheesecake with a caramel sauce
00:22:08And served with a togarashi sprinkling of salt
00:22:11Wow
00:22:12I never had this combination of flavours
00:22:15Like I think if executed well it might be dangerous
00:22:19There's a lot of work to do in here
00:22:20We should go back to the kitchen
00:22:22All right quick we better check these
00:22:28I just don't know Ferb
00:22:29For the entree we're making twice baked leek and cheese souffle
00:22:34Because it's twice cooked you know
00:22:36Obviously the souffle is gonna rise up and then come back down
00:22:40But that's okay you put it back in the oven with that yummy cheesy sauce
00:22:43Yeah it's delicious
00:22:45I'm gonna take them out now
00:22:47Not bad
00:22:49Well they look okay actually
00:22:51We've done the first cook of the souffles
00:22:53But we've still got to get them out of the ramekins
00:22:55Bingo
00:22:56Add the cheesy cream to go over them
00:22:58Oh yeah look at that
00:23:01And we've got to get them into the oven
00:23:03Go go go
00:23:04What we want out of that beautiful bubbling
00:23:06Kind of get a skin
00:23:07Cook that cream and cheese and all melts over that souffle
00:23:11Ready to eat should be beautiful
00:23:13I just keep an eye on it
00:23:14So tell us guys who is the toughest critic
00:23:19Mike
00:23:21I think the best thing is to be honest
00:23:23Like if you if you don't like something
00:23:25You don't have to be mean about it
00:23:26It's just you critique in a plate
00:23:29Last instant restaurant I found out that Mike
00:23:32Questioned the sincerity of my tears when I was talking about my mum
00:23:36Can I ask a question now
00:23:37You know when Lawrence came out
00:23:39He did his bill and he was crying
00:23:40How do you feel now that you've done that
00:23:43How do you feel now about like emotional scoring
00:23:46Do I tell a sad story too
00:23:49Obviously that really hurt me and took me back a peg
00:23:51So we'll quickly talk about something
00:23:53Newcomers you won't know what we're talking about
00:23:56Something was said along the lines that we got emotional for sympathy for votes and stuff
00:24:00It obviously broke Lawrence's heart
00:24:01It broke my heart seeing Lawrence's heart broken
00:24:04I noticed Lawrence crying not once but twice
00:24:07Three times
00:24:08We're critiquing the plate not emotions
00:24:11Like and that's how it all that's how the snowball started
00:24:14Yeah we know that what was said hurt you
00:24:18And obviously we're sorry for it
00:24:20I didn't want to hurt anyone's feelings
00:24:21But it sort of blew up a little bit
00:24:23I want to apologize too
00:24:25It came out too quick
00:24:26What I said if I could take back family is off limits
00:24:30I would do the same if anyone talked about my family
00:24:33I think Mike might have just realized he's gone too far
00:24:36You know what he might have learned his lesson
00:24:38I think we just need to put this to bed
00:24:40Move forwards
00:24:41Downwards and upwards
00:24:43And Mike no more being nasty to people
00:24:45Thank you very much
00:24:49My friends know me
00:24:50And when I say something they just say
00:24:52That's Mike
00:24:53That's Mike
00:24:53So your nickname's not Magic Mike
00:24:55No it's Mike Drop
00:24:57No
00:25:04I'm Mike 2.0 now
00:25:05Pause think before you speak
00:25:07And then deliver
00:25:09Sorry okay I'm not talking anymore
00:25:11Mike 2.0 is here
00:25:13Here to stay
00:25:14And here to stay
00:25:15Hopefully
00:25:19Looking at this menu
00:25:20Do you love it?
00:25:21Do you not love it?
00:25:22And let's start with the entrée
00:25:24Twice-baked leek and cheese soufflé
00:25:27I'm very keen to try the entrée
00:25:29Like I've never had the cheese soufflé
00:25:31I'm very curious about the texture
00:25:33And see if it's actually not gonna flop
00:25:36Oh
00:25:37We absolutely love making a soufflé
00:25:40Particularly you, you're the soufflé master
00:25:47Can you beat this menu?
00:25:49Definitely
00:25:50I mean we've got to eat it first
00:25:51Like a confidence
00:25:54How do you think you got the pressure in the kitchen?
00:25:56Not a problem
00:25:57Mum and I we do dinner parties all the time
00:25:59We think we've had up to 31 time
00:26:02And you know everybody says wow bang
00:26:04Never seen anything so fantastic so
00:26:07They do dinner parties all the time
00:26:09It's amazing
00:26:10This 2.0 Mike can only last so long
00:26:14Dishes, we can't make a mistake
00:26:16Because we know how to cook that dish
00:26:20I can't wait to get used to a restaurant
00:26:22You know what I'm saying?
00:26:22You do love your dishes
00:26:24And you've served them many times
00:26:26How can you make a mistake?
00:26:29I read the room
00:26:31And I feel like the OGs leaned back a little bit
00:26:33And were like really?
00:26:35We've all been in the kitchen
00:26:37We know what it's about
00:26:38She doesn't even know she's throwing offences
00:26:40I'm just saying
00:26:42Making mistakes
00:26:43Don't make mistakes
00:26:47You must be delusional
00:26:48Like everybody makes mistakes
00:26:50I mean we forgot flour
00:26:52Like the main ingredient in the dessert
00:26:54Things can go wrong very easily
00:26:57I love confidence but
00:26:59There's no but when it comes to confidence
00:27:01Let me finish darling
00:27:03Um you've been a little bit spitting
00:27:06On all of the effort that this team have already made
00:27:09Being like oh yeah we got this
00:27:11Like it's gonna be so easy
00:27:13Like it isn't that I was like
00:27:14Oh trust me I cannot wait for you to be in the kitchen
00:27:17Because it's not easy
00:27:18I don't think she ever said it was easy though
00:27:20No I didn't think it was easy sweetheart
00:27:23Look we are in a competition
00:27:24It's like anything that you do
00:27:25If you're gonna go on and on and on
00:27:27How hard it is to do it
00:27:29Just get on and do it
00:27:30That's our philosophy
00:27:32So I thought it was really actually
00:27:34It was a bit out of line
00:27:36So I'm never like no
00:27:38That's you you have totally read me wrong actually
00:27:41Okay probably
00:27:42Yeah okay
00:27:48It's legit mum
00:27:50Soufflés
00:27:51They're all starting to look all consistent
00:27:53All brown and all beautiful
00:27:55It's time now let's get them out
00:27:56We want those OGs to bite into that first dish of the night
00:28:00And to be worried
00:28:02Brown
00:28:02Brown
00:28:03Beautiful
00:28:03Cheesy
00:28:04Cheesy
00:28:05Golden goodness
00:28:06I've done a quick count
00:28:07Two four six eight ten twelve
00:28:10There's only 12
00:28:11We haven't made enough for us to taste one
00:28:13We don't get to try this
00:28:14We don't know what that's gonna taste like
00:28:17That's not good
00:28:19It's a bit of a rookie error
00:28:20It's a rookie error
00:28:22We'll just have to walk out confident that they're gonna be okay
00:28:25No room for error now
00:28:27All 12 of those soufflés need to be perfect
00:28:30Served up on the plate looking incredible
00:28:32Right let's get them out
00:28:33It'll taste pretty decent
00:28:34That's the thing
00:28:34Okay
00:28:35I reckon these two for our judges
00:28:37Yeah
00:28:38There we go
00:28:52After you
00:28:53Entree is served
00:29:01My first thought was
00:29:02Oh that's a really tiny plate and I'm starving
00:29:06It just looked a bit sad there on the plate
00:29:08It was crying
00:29:10It was very lonely
00:29:17Baby
00:29:18Looks amazing
00:29:19It smells amazing
00:29:20It's cheesy
00:29:21It's literally all I want in a plate
00:29:23Cheese
00:29:23Melted cheese
00:29:24I'm so ready to get into this
00:29:31What were we thinking choosing a French dish
00:29:34that we have to serve up to a French chef
00:29:37who undoubtedly has made this a thousand times
00:29:44This is the first dish of the night
00:29:46We really want to set the bar for this round the competition
00:29:52I've cooked this soufflé so many times before
00:29:55It's consistently good
00:29:57But I don't know that it's consistently good tonight
00:30:00because we didn't cook an extra
00:30:21I've cooked this soufflé so many times before
00:30:24It's consistently good
00:30:26But I don't know that it's consistently good tonight
00:30:29because we didn't cook an extra
00:30:31Thank you
00:30:34Bon appétit
00:30:57It's going to be a success
00:31:00Flavors are there
00:31:02The cheese is nice
00:31:03I can feel the leek
00:31:04Good start to the competition for mom and son
00:31:07They could be dangerous
00:31:09When I smelled it coming out
00:31:10I was like this is going to be good
00:31:11You can smell the flavor
00:31:12And I think they're delivered
00:31:14I like the texture
00:31:15I love the cheese
00:31:16I love the Lurimica
00:31:18I think it's cute
00:31:25Oh my god
00:31:25This new mic
00:31:26Mic 2.0
00:31:28I'm a nice person
00:31:29Try and quantify that
00:31:30Would you order this again?
00:31:32Yeah, I think I would
00:31:38Yeah, I think that Mike is in his new era
00:31:41Biting his tongue a little bit tonight
00:31:45It was light
00:31:46It was fluffy
00:31:47Would I put more leek into it?
00:31:48Or maybe sauté them all?
00:31:51Maybe
00:31:52But really nice dish
00:31:54This competition
00:31:55Solid dish
00:31:56Solid dish, yeah
00:31:57After four spoons it felt a bit rich
00:32:01I think it is slightly a little bit overcooked
00:32:04Like for me
00:32:05I want some more oozy cheese sauce
00:32:07Because I don't want to see burnt bits around my plate
00:32:10They've let themselves down to me
00:32:12In terms of the presentation
00:32:14I think Janie and Maddie
00:32:15Throughout this entire competition
00:32:16Are going to be quite critical of food
00:32:19Probably used to pretty nice high-class restaurants
00:32:25Cass and Fergus
00:32:31Twice-baked leek and cheese soufflé
00:32:35Well let me tell you
00:32:36I used to have a little French bistro
00:32:38And I can't even count how many soufflés
00:32:41Or cheese soufflés we made and sold
00:32:44It was the best seller on the menu
00:32:53You guys did very well with this
00:32:55That was a great representation of a twice-baked cheese soufflé
00:32:59The only issue that I had with your soufflé is
00:33:02It got richer and richer as you add more and more
00:33:07And I think a little bit of salad
00:33:09A little bit of lettuce
00:33:11And that would have been a complete dish for me
00:33:14I was fascinated with the leek in the soufflé
00:33:17The leek was sort of non-existent for me
00:33:20But I did enjoy your soufflé
00:33:23Wonderful
00:33:24Brilliant
00:33:24Okay
00:33:24Yeah
00:33:26Well the opening acts
00:33:27Main course to follow
00:33:29Let's dazzle
00:33:30Okay off we go
00:33:31Yeah
00:33:32Great relief
00:33:33I'm feeling so good
00:33:34Look not terrible
00:33:36It was good feedback
00:33:37Overall the critique from both judges was positive
00:33:41We're working well together
00:33:43So we can keep this going
00:33:44We're in for a pretty consistent night
00:33:45It was a solid starter
00:33:47We haven't got any time to waste
00:33:49We just got to get on to that main
00:33:50Quickly now
00:33:51Yeah
00:33:51Main we're making a pine nut and pistachio toothfish
00:33:54With a parsley and wild rocket vichyssoise
00:33:57Jesus what were we thinking
00:33:58Two french dishes for the frenchette
00:34:01Yeah right
00:34:01Ridiculous
00:34:02It'll be like it'll feel like it's right at home
00:34:05The entree seems to have delivered
00:34:06But we need to up the ante with our main
00:34:08And we really want to show these other teams that we mean business
00:34:11With the vichyssoise
00:34:13Season the hell out of it
00:34:14Happy days
00:34:16That's a 10
00:34:18We're out of here
00:34:18Oh I like you
00:34:19I like the way you're thinking
00:34:20You know what I mean
00:34:22I'm sure you know everyone else
00:34:25And how do you guys think you're gonna go
00:34:27When you've been cooked for us
00:34:29Look we hope you love our food
00:34:31So we're the first German couple actually
00:34:34The German food what we are cooking is gonna be next level
00:34:38It will be the best product and the best produce
00:34:41Done in a very very traditional way
00:34:44Well I haven't had a lot of German food
00:34:48I do like schnitti
00:34:49So um
00:34:53That showed me actually that she does not know much about German food
00:34:57It's like saying Italians only can do they only eat pasta
00:35:00Do you do schnitzel?
00:35:01You don't do schnitzel
00:35:04I love a schnitzel
00:35:05It's hard to pull off a beautiful piece of veal
00:35:08It can be dry
00:35:09Oh wow
00:35:11Shots fired
00:35:12I was a little bit offended by her comment with the schnitties
00:35:15Either she doesn't know what she's talking about
00:35:18Or she wants to devalue our food I don't know
00:35:21When I hear now that German food comes down to schnitzel
00:35:23No no no I'm just putting it out
00:35:25Because I don't know much about German food
00:35:30Saying German food is literally just a schnitzel Janie
00:35:33Is like saying throw a shrimp on the barbie
00:35:35All Aussies don't like that
00:35:37I think there's a fine line between arrogance and confidence
00:35:41And I feel like I need to say something
00:35:44This is a really delicate fish Ferg
00:35:48We don't want to muck around with it
00:35:49You've got to respect the species
00:35:52Fish and soup together it's a risk
00:35:54Toothfish is pretty subtle
00:35:56Everything else needs to complement it
00:35:57The vichyssoise needs to be flavorful
00:35:59We just need to make sure everything is seasoned well
00:36:02This is our chicken stock Ferg
00:36:05And look at those feet they've plumped up a treat
00:36:10Under all that pressure
00:36:12All that flavor should be nice and intense
00:36:14That should really aid that vichyssoise
00:36:16Hey it looks disgusting
00:36:19But that's gonna taste unreal I reckon
00:36:21That's perfect
00:36:22I went ham on the salt
00:36:24I'm fine hearing if the food's bad
00:36:25If they say it's not seasoned enough I'll lose my rag
00:36:30Could have a bit more salt
00:36:31No I don't know I think it's all right
00:36:38That's excellent
00:36:38Is there enough salt?
00:36:39You know I really think the stock needs more seasoning
00:36:42I don't think it has much flavor
00:36:44I don't want to over salt it
00:36:45There's nothing worse than soup that's way too salty
00:36:48I think you need to trust me on this
00:36:49There's plenty of salt in it
00:36:52Yeah okay yeah
00:36:54Look I don't look
00:36:56I wouldn't classify myself as a control freak Ferg
00:36:58I know you probably would but
00:36:59Absolutely
00:37:03So this is it
00:37:04We've got three odgies
00:37:07And three get crushes
00:37:09Who's gonna be eliminated?
00:37:11New teams
00:37:12Why?
00:37:13Because we have more experience
00:37:16Even if we cook just once
00:37:17Like we learn a lot from it
00:37:20We have a massive advantage I believe
00:37:23The person who cooks the worst is gonna go home
00:37:27It's that German logic
00:37:31Who do you think will be going home?
00:37:33Baking not us
00:37:34That's a hard one
00:37:35Definitely not us
00:37:36No no no
00:37:40I'm gonna say this I'm gonna take a big leap
00:37:44I actually think it will be you guys
00:37:50Oh my god here we go
00:37:52This is gonna be interesting
00:37:54Based on how you say things
00:37:58I hope that your arrogance is pure confidence
00:38:06Yeah but hang on
00:38:08We're not arrogant at all
00:38:10I'd stand to be corrected
00:38:13If our food's terrible and then that's that's fine
00:38:16And you judge it
00:38:17But we're not arrogant
00:38:18We're just passionate and love our cooking
00:38:20He didn't like our confidence
00:38:22You can see that
00:38:25He felt threatened by it for sure
00:38:26One thing you'll find out about me
00:38:28Is I listen to every single word
00:38:29And how you frame things
00:38:30And how you articulate your position
00:38:32Actually says a lot
00:38:33There are inklings of arrogance in what you say
00:38:37It's highly highly probable
00:38:39It's going to be Janie and Maddie
00:38:40That will be eliminated at the bottom of the board
00:38:42Because it's getting a little bit frustrating
00:38:44That you're not taking on any of the experience
00:38:46That you could be taking from the table
00:38:50I don't think you're being very fair actually
00:38:52With the bullets firing
00:38:53With behold it's so hard to do
00:38:55And you guys are gonna be terrible
00:38:57And I feel like you're starting to twist words
00:39:00I said you think you know
00:39:02I don't think so
00:39:02I'm good with signal words actually
00:39:03No you're good at that
00:39:05But you did say that
00:39:07Janie was just on me
00:39:08I'm offended victim mentality
00:39:10Just full defense mode
00:39:12So but what I'm saying is is like
00:39:13I hope that what sounds like particles of arrogance
00:39:16Is confidence
00:39:17Because I'm hoping like
00:39:19That you're gonna blow us away
00:39:20There's no doubt
00:39:20I hope so too
00:39:22I hope so too
00:39:23We're not wallflowers aren't we
00:39:24We will kick back if we need to
00:39:26Dish up your insults sweetheart
00:39:28But when it comes to dishing up
00:39:30Do it in the kitchen on your plate
00:39:39You
00:39:46In the kitchen
00:39:47Things are getting a bit salty
00:39:49Between mother and son team Kaz and Fergus
00:39:52Who are feeling the pinch to deliver their main
00:39:54Toothfish with parsley and rocket vichyssoise
00:39:58You've put more salt in the soup
00:39:59A little bit yeah
00:40:00Let me have a taste
00:40:03Oh yeah that's good
00:40:05That's really tasty
00:40:06Well it needs a lot more seasoning
00:40:09Seasoning my big thing tonight
00:40:12But also the real hero of the dish is the fish
00:40:15I'm happy to start the fish
00:40:16Yeah okay
00:40:18If there's a critical point of the night it's frying fish
00:40:20Yeah
00:40:21Start your engines
00:40:24We want it to have a crispy skin on the bottom
00:40:26We want it to be lightly pan seared
00:40:28Then finished off under the grill
00:40:30So it's cooked perfectly
00:40:33How's that
00:40:33Fantastic
00:40:34So I'm going to start placing the nut butter on them
00:40:37Because the tooth fish is pretty subtle
00:40:39The nut butter gives a bit of texture
00:40:40Bit of crunch
00:40:41And that butter seeps down into the flesh
00:40:43I'm feeling good I want to put this fish in
00:40:44Okay go for it go for it
00:40:46We just need to make sure the fish is cooked
00:40:48But everything else needs to complement it
00:40:55For main course we've got pine nuts and pistachio tooth fish
00:40:59With parsley and rocket vichyssoise
00:41:02What is tooth fish?
00:41:04It's the wagyu of fish
00:41:06This
00:41:10I've never had it before
00:41:11Believe it or not
00:41:13Very delicate
00:41:15It's very expensive
00:41:16Yes
00:41:17And actually I never had tooth fish
00:41:19So I wouldn't normally order at a restaurant
00:41:22Why not?
00:41:24Because I usually order pasta
00:41:28Yeah I promise
00:41:30Well I have to say that back in the day in Melbourne
00:41:34There was a restaurant that brought in a whole heap of Patagonian tooth fish
00:41:39And everyone was lining up to try it
00:41:41So I thought I'd better give it a taste
00:41:43And I was a little underwhelmed
00:41:47But as I said I could stand to be corrected
00:41:49And it could be amazing
00:41:52They've been talking about how they love going to all the new restaurants
00:41:55And trying everything
00:41:56So they are food snobs
00:41:58I don't even want to say what I'm picturing
00:42:00No no say it
00:42:02A fish with eyes and teeth coming out of a soup
00:42:04Like that's literally what I'm picturing
00:42:08Like literally jumping out of the water
00:42:13That's all it's the only thing in my head
00:42:25I think with Lawrence and Hannah
00:42:28I tend to be skeptical at this point
00:42:31As to whether they know how to cook
00:42:38So this rocket and the parsley
00:42:41Is going to make that vichyssoise super bright and green
00:42:45I've blanched the parsley and the rocket
00:42:47I'm going to combine that with the stocked potatoes and leek
00:42:50Combining all this together
00:42:52Will bring out a nice green colour for our vichyssoise
00:42:58The vichyssoise in that blender
00:43:00It just gets brighter the more you blend it
00:43:02How's that?
00:43:03Good
00:43:04Salt, oh yeah
00:43:05I'll put some salt in now while you're doing this
00:43:06Please
00:43:08All systems go right now
00:43:10But part of the feedback from the entree
00:43:12Is you need to finish the dish
00:43:14With something that really makes it stand out
00:43:16Can I just test something quickly?
00:43:18Yeah of course
00:43:19I don't like the idea of a whole bit of radish in the dish
00:43:22Don't you reckon like that instead of the whole radish?
00:43:25I don't know
00:43:28We don't have time cutting 20 discs of radish to serve up
00:43:33Yeah well whatever you think
00:43:34A whole radish is going to look a bit interesting
00:43:36But hopefully they don't eat it
00:43:37Things are starting to get a little bit tense between us
00:43:40Am I annoying you?
00:43:41A tad
00:43:42Oh jeez, alright
00:43:44I'm not having a dig
00:43:45But just feeling a little unheard in the kitchen
00:43:48I will get one of my opinions across the line here tonight in the kitchens
00:43:52Righto
00:43:58There's not a lot of jokes
00:43:59Which I haven't heard about sausages
00:44:01Trust me
00:44:04Hey Robert
00:44:05I want to stop talking about your sausages
00:44:08And talk about your fashion
00:44:09Tell us about this shirt
00:44:11It's pretty cool
00:44:13It's pretty out there
00:44:15Your jewellery in here
00:44:17Let's put it this way
00:44:18Those little people here
00:44:22Yeah
00:44:23They actually used to be mining stones basically
00:44:27Oh god
00:44:28And that's basically what it is
00:44:30I understand
00:44:35To be honest we have no idea what he's talking about
00:44:41He says random things
00:44:43And when it smells like this and looks like that
00:44:46It can only be terrible basically
00:44:49And then he starts laughing
00:44:53He laughs
00:44:55And then we laugh
00:44:57And we don't know why we're laughing
00:45:15Okay okay open it up
00:45:17That's starting to burn
00:45:20Look we're racing to plate
00:45:21I've just nearly burnt a whole tray of fish
00:45:25It's all a bit chaotic
00:45:26Right I'm on to ladling the soup into the bowls
00:45:29Righto I think we only need one ladle of soup
00:45:32Oh one and a half
00:45:33Otherwise it's
00:45:33What do you think?
00:45:34Okay
00:45:34I think if we overload the soup
00:45:36We could really drown out the toothfish
00:45:38But these are only really tiny bowls
00:45:40With not much capacity
00:45:41We want to give them a taste of the soup
00:45:44I think the cook's good Berg
00:45:46Do you want me to come in and do garnish?
00:45:48Please
00:45:52Berg they're looking
00:45:54Berg they're looking beautiful
00:45:56I know you weren't a big fan about the radish
00:45:57But how pretty does it look?
00:46:00Look I'm not really happy with this dish
00:46:02There's too much soup
00:46:03I'm not happy with the presentation of the radish
00:46:07I'm not sure we're seeing eye to eye with it
00:46:09Colin
00:46:10Manoos
00:46:10Let's go
00:46:11Alright let's do this
00:46:24The main is served
00:46:25Thank you
00:46:30Fergus looked a little bit rattled
00:46:32It wasn't quite the same as his relaxed confidence
00:46:35After the entree
00:46:38First impression
00:46:40The fish is swimming in the sauce
00:46:44Can I ask you to leave?
00:46:45Thank you
00:46:46Have a seat
00:46:47You're ready
00:46:48Shh
00:46:50I'm not ready
00:46:51I'm not ready
00:46:52I'm not ready
00:46:52I'm not ready
00:46:54Mine's growing out of the plate
00:47:00There was a radish which shouldn't have been there
00:47:03Blast would be better but it was just plonked
00:47:23I don't need to
00:47:42Colin picks up his radish and eats it whole
00:47:45My heart sinks a little bit
00:47:46Because that's the thing that was bugging me a bit
00:47:49And then gives me that look
00:47:54Coming up
00:48:02Honestly this reminded me of a green smoothie when I did an f45 diet
00:48:06Will a green smoothie bring down mum and son?
00:48:09What I suggested wasn't listened to
00:48:11We're both probably on the verge of getting a bit gnarky with one another
00:48:15And dessert is served with a salty exchange
00:48:18Some lovely flavours on there makes you go wow
00:48:22I disagree
00:48:25He's going backwards now
00:48:26I felt like he was trying to get under our skin
00:48:37Kaz and Fergus have just served up their main
00:48:40Two fish with parsley and rocket fishy soirs
00:48:43But Fergus has a sinking feeling about the dish
00:48:46I'm not really happy with this dish
00:48:52I don't think they'll like it
00:48:56I think we could be in a bit of trouble
00:48:58Are you happy with this?
00:49:02Maybe not so much
00:49:04Why not?
00:49:05I felt a little rash I think some of the elements we just didn't get right
00:49:13Thank you
00:49:14Thank you
00:49:14Oh wow
00:49:23I don't know
00:49:26Why did you say you weren't happy with the dish necessarily?
00:49:28I think there was too much soup which I said it needed to be one
00:49:31But it was one and a half and they were drowning
00:49:33I didn't really like the radish
00:49:35I just think it just looked a bit odd having the stalk and all that in there
00:49:39Right don't you think it presented well?
00:49:42I think it looked bloody pretty
00:49:43Looked pretty but I just didn't like some aspects of it
00:49:45I wasn't confident because I you know what I suggested wasn't necessarily listened to so
00:49:54At that point the fatigue had set in
00:49:56So I think we're both probably on the verge of getting a bit narky with one another
00:50:00Nothing we can do about it
00:50:01What is done is done
00:50:02Yeah you know you needed to just put that aside and pull yourself together
00:50:06There it is
00:50:07There it is
00:50:09Bon appétit
00:50:10I think that's a way too much
00:50:36The appearance I love the green even though I'm colorblind but
00:50:41What color is it?
00:50:42I'm sure it's green
00:50:45I don't know what the radish is doing on the plate
00:50:47That's quite big
00:50:48If I was to do the radish I would have just thinly sliced it and made it just a nice pretty thing
00:50:54I don't think that the flavor worked very well together
00:50:57And I feel like this soup was not balancing out the dish
00:51:02I honestly this reminded me of a green smoothie when I did an f45 diet
00:51:06The whole dish 100 calories
00:51:11I'm sure you guys have eaten some amazing fish soups
00:51:13But I think a fish soup I think
00:51:16What didn't work the day before thrown in a soup
00:51:23That I respect that you go to places where they dedicate their
00:51:27They're called restaurants
00:51:29It's going backwards now
00:51:31Why did you pick this beautiful fish and then
00:51:33Not even have it shredded and maybe in there some some way
00:51:37I feel sad that they didn't hero that piece of fish
00:51:41And to hide it away in this smoothie
00:51:44And with some radishes and I was like fishing around and thinking
00:51:48There's a bit of slimy old skin there
00:51:50Just sorry no it just it just doesn't work
00:51:58Here we go
00:51:59I'm quite nervous this man is gonna kind of decide where we go on this leaderboard
00:52:07With this main flops we could be in a lot of trouble
00:52:09And get a pretty poor score at the end of this night
00:52:14Kaz and Fergus for main course
00:52:15You gave us a pine nut and pistachio toothfish with parsley rocket vichyssoise
00:52:22Toothfish very expensive
00:52:24It's a great fish to cook with
00:52:27Fish cookery was good
00:52:30But your soup let you down and I sort of muddled the flavor
00:52:33The soup would have lended itself to a bit more salt a bit more pepper
00:52:40Because it needed that kick to lift it
00:52:42Because at the minute it's a monotone soup
00:52:46The vichyssoise looked absolutely amazing
00:52:48But yeah it needs some punch
00:52:51The amount of soup is unbalanced
00:52:55And that's why the fish is swimming in the sauce
00:52:58The radish I would have cooked it
00:53:01And if you cook it with a bit of fish stock and a bit of butter
00:53:04That would have been better too
00:53:06Did feel like a bit of a knife to the heart
00:53:10Do I like the dish?
00:53:12Yes
00:53:13Could have been better
00:53:15Also yes
00:53:18Now I'm reading them the dessert
00:53:20Miso caramel cheesecake with shichimi togarashi
00:53:24That sounds like a flavor bomb
00:53:29Pretty much the opposite of this
00:53:31Don't disappoint
00:53:33Roger that
00:53:34Let's go
00:53:54Well that was shit
00:53:57What the judges said was completely fair
00:53:59Like it's such basic feedback
00:54:01That we could have done that dish so well with just a few tweaks
00:54:05That was brutal
00:54:06And I think you know you were probably feeling like
00:54:08I'd gone into teacher mode with you
00:54:11You know I've taken charge pretty much from the get-go
00:54:15But yeah like it's it's important that you
00:54:19Feel like you've got a say in this too
00:54:21So um yeah let's let's work on you really running the dessert
00:54:25Look the only way to get through a cook is to unite
00:54:28Come together
00:54:29Have one another's back
00:54:30Hand it over the reins
00:54:32You're in charge here now
00:54:33We've got to do a flavor bomb for this dessert
00:54:35Flavor bomb
00:54:37The one thing Manu says before we head back into the kitchen is
00:54:40You better make sure the next dish is a flavor bomb
00:54:43I just want to really finish on a high note
00:54:46Yeah
00:54:47This is it
00:54:51In Sydney, mother and son team Kaz and Fergus
00:54:55Have been challenged to produce a flavor bomb with their dessert
00:54:59Miso Caramel Cheesecake
00:55:03We've got to do a flavor bomb for this dessert
00:55:06The main it's over and done now
00:55:09And we weren't really seeing eye to eye
00:55:11So what happens in the kitchen kind of has to stay in the kitchen
00:55:14We can't let a bowl of soup get in between us
00:55:17So we've got to do a flavor bomb
00:55:19We can't let a bowl of soup get in between us
00:55:21It's important that you feel like you've got a say in this too
00:55:25So um yeah let's let's work on you really running the dessert
00:55:30Look we've got to work together
00:55:32Unite as a team and just put out a cracking dessert
00:55:36Let's add miso to the caramel
00:55:39Okay
00:55:39Don't hear it
00:55:39Well let's try it and see if that does anything
00:55:43The whole day I've been worrying about if it's going to be miso enough
00:55:46Obviously the cake itself has been baked with miso in it
00:55:49But I think if Manu wants a flavor bomb I'm going to give him one
00:55:53He can have a bit more miso
00:55:55I'll start the caramel
00:55:57If it's not miso enough for a miso cheesecake
00:56:01That will just be the end of it you know
00:56:03Because it's going to add that kind of salted caramel element to the dish
00:56:06Whisk in a bit of miso then into the cream
00:56:09It could be quite polarizing
00:56:11Some people might not like that kind of odd taste of miso in their sweet dessert
00:56:16Try that caramel
00:56:17Oh be careful
00:56:18It'll be real hot
00:56:18Still really hot
00:56:28That's got a heap
00:56:38Oh you can taste it though
00:56:39Yeah
00:56:41You think that there is
00:56:43Miso in there then on them
00:56:44No I can definitely taste it
00:56:46Good good
00:56:48Let's hope it was enough
00:56:54Without giving too much away
00:56:57This is a dessert that we quite enjoy
00:57:00It is lovely
00:57:01One thing they haven't said whether it's baked or not
00:57:03Which one would you prefer?
00:57:05Definitely baked
00:57:06Very on trend
00:57:07Very on trend
00:57:08Very Melbourne
00:57:09Yeah
00:57:10Yeah
00:57:12Janie and Maddie
00:57:13Definitely scream Melbourne
00:57:14I definitely scream Melbourne
00:57:15Definitely scream people that think they know everything
00:57:18Yeah
00:57:19Is there a German version of a cheesecake?
00:57:21What is it?
00:57:22You bake a cheesecake
00:57:23It's a cheesecake
00:57:24Yeah
00:57:24It's a traditional cheesecake
00:57:25We would bake
00:57:27What makes it German?
00:57:28It's made by a German
00:57:30After tasting the last two courses I think we can beat them
00:57:40All right I'm just gonna blend all this orange and nori up okay
00:57:43Torogashi is an interesting one because
00:57:46there's a lot of spice in it that uses chili
00:57:49Szechuan and then red hot chili powder
00:57:52Blend it all together and you've got this kick-ass fiery spice blend
00:57:55Have a go on that
00:57:58Oh that smells amazing
00:58:00We've got the caramel done
00:58:01We've got the Torogashi spice blend done and the cheesecake ready
00:58:05So I think we can really start just plating this up
00:58:08and try and finish on a really high note
00:58:11It's not as much filling as what maybe we thought it was gonna be
00:58:16Wow
00:58:21Have we got enough caramel?
00:58:22Let's hope so
00:58:23It's pretty rich
00:58:26We just come back from getting feedback about something swimming in sauce
00:58:31So I'm a bit gun-shy about something else swimming in sauce
00:58:36So you reckon not as much Torogashi?
00:58:39Look I've got it wrong with the seasoning thus far so you go for it
00:58:43This is the flavour bomb Ferg
00:58:46Well if they want miso they're gonna get miso now so
00:58:53Pollen Mane
00:58:54Pollen Mane
00:58:54All right ready?
00:58:55Let's go
00:58:56Ready
00:59:05Dessert is served
00:59:08I think a lot's riding on this dessert and you know
00:59:11I feel because I've taken a little bit of the lead
00:59:14this needs to be knock out to finish the night
00:59:22That's beautiful
00:59:23Thank you
00:59:24Where is the sauce?
00:59:33Initially we saw there definitely wasn't enough sauce
00:59:36So that made us sad
00:59:42Fergus you look a little bit uh is it tired?
00:59:44Distraught?
00:59:45I'm busted hey
00:59:47This is a big day
00:59:48This is I acknowledge all of you doing this because this is pretty hectic
00:59:51All right
00:59:58I'm really hoping that this dessert does enough to just give us an overall lift
01:00:06Manu wants a flavour bomb
01:00:20This is the last chance so I hope it's enough
01:00:37After hitting the wrong note with their Mane
01:00:40Kaz and Fergus are hoping their miso caramel cheesecake dessert is a hit
01:00:46I think a lot's riding on this dessert I think our entree was a really good start
01:00:50Mane's kind of been let down so this dessert needs to be knock out to finish the night
01:01:00Thank you
01:01:03Have a beer mate
01:01:04Cheers
01:01:05We just cooked all that food for all those people and we got through to the other side
01:01:10Massive achievement
01:01:12Huge
01:01:12What's harder playing in an arena?
01:01:14That's way more easy than doing this I can tell you that this is ridiculous
01:01:21Bon Appetit
01:01:22I think that's enough sauce
01:01:41I could not really feel the miso on this dessert
01:01:45I like it but I don't understand it at the same time
01:01:49I actually really tasted the miso in the sauce I actually really got that in the caramel
01:01:54Well cooked cheesecake it's one of those desserts that it can either be really rich
01:01:59and decadent or it can be like the fluff and you can eat more of it
01:02:03You know I can eat more of it
01:02:04Put some lovely flavours on there that makes you go wow this is a great dessert
01:02:11I disagree
01:02:14I had the tiniest bit of spice
01:02:16My expectation was to try something I've never tried before
01:02:19Yep
01:02:20And if the flavours had gone through my expectation would have been met and then I would have been like wow
01:02:25Like if they were able to accentuate a spice that a bit it would have like you know it would have blown me
01:02:31I felt more confused after hearing his critique than before
01:02:36I felt like he was trying to get under our skin
01:02:46Kaz and Fergus for dessert you served us a miso caramel cheesecake with shishimi togarashi
01:02:55A very interesting combination of flavour here
01:03:01I love when cooks are being adventurous
01:03:06So saying that I do enjoy the miso component to the cheesecake
01:03:11I think the caramel sauce would be the hero on this plate
01:03:18And I would have put more miso in the caramel sauce
01:03:21And I would have pretty much drenched the cake
01:03:23If you've met me before or heard me before on the show I think sauce is something I really enjoy
01:03:29But if it's really good I think the more you serve the better it is
01:03:34It's all about the sauce
01:03:35More bloody sauce
01:03:38I actually really like the texture of the cheesecake
01:03:40The togarashi
01:03:42I actually quite like the topping on there
01:03:45But you know what the problem was?
01:03:48I want it more
01:03:49I would have lifted up the chilli element the salt element
01:03:52It's in line with everything you've done so far
01:03:55You've given us good dishes
01:03:58And it just needs a little tweak to get to the next level
01:04:02Thank you
01:04:04Thanks guys
01:04:04Cheers
01:04:05Thank you
01:04:06Thank you
01:04:07Fatigue's over
01:04:08Relief
01:04:09I'm feeling so good
01:04:10Now we can wait for those scores to come back
01:04:13With all three courses complete
01:04:16The guest teams will now score each dish out of 10
01:04:19For the first instant restaurant of round two
01:04:22For me the light of the dinner was the entrée
01:04:26Yeah
01:04:26Twice baked
01:04:28The souffle was very cheesy
01:04:30Right consistency
01:04:32It was nice but it wasn't amazing
01:04:34And I would have preferred a bit more fluffiness
01:04:36And also more of the cheese sauce would have been better
01:04:39It was actually 80% cheese
01:04:41The leak was missing for me
01:04:43Yeah what about two fish?
01:04:44I didn't mind two fish I didn't like anything else around it
01:04:47Fortunately
01:04:48The fish was perfectly cooked
01:04:49However it was there was just way too much
01:04:51Yeah and that didn't work
01:04:52Yeah
01:04:53And dessert
01:04:55Miso caramel cheesecake with togarashi
01:04:59Every element was done well
01:05:02Yeah it was a bit too much you know
01:05:04I couldn't finish it
01:05:05Yeah it was a nice well-cooked cheesecake
01:05:07But the miso and the spices weren't very strong
01:05:10Right
01:05:11I would go a seven
01:05:13Seven
01:05:14You think here seven?
01:05:16Seven yeah
01:05:17Yeah
01:05:17We give Kaz and Fergus a C6
01:05:20Yeah
01:05:20Given the fact that the main was so off for us
01:05:24I think a six is fair
01:05:26No dish was really outstanding and they were all halfway there
01:05:29We know what we want
01:05:30We know how it should be
01:05:32I think I'd go for like a five
01:05:35Five
01:05:35Yes
01:05:35Five?
01:05:36I think the same
01:05:40First gatecrusher team to cook
01:05:42It's it's not an easy walk out there
01:05:44A bit nervous I just want to hear where we've set the bar for this round
01:05:49You're really good
01:05:50I'm gonna take this one
01:06:04Walking out there for our final scores
01:06:06because we are the first gatecrasher team
01:06:09I hope to show the competition that we're not to be taken lightly
01:06:14I just want to hear where we've set the bar for this round
01:06:19have given you a combined score of...
01:06:2631 out of 50.
01:06:30It's not too bad.
01:06:31It's not the end of the world.
01:06:32I think we had an iffy main,
01:06:34but I think we've come good.
01:06:35Yeah.
01:06:36We can be happy with that.
01:06:37And now it's our turn to score each dish out of ten.
01:06:40For entrée,
01:06:42twice-baked leek and cheese soufflé.
01:06:45It's one of my favorite French dishes.
01:06:48And yours was done perfectly.
01:06:50The only thing I would have done different
01:06:52is to really bring something
01:06:54a little bit fresher over the top of it
01:06:56just to cut out the richness of the soufflé.
01:06:59I love the crust,
01:07:00love the smoothness of the soufflé,
01:07:02but I wanted some sauce just covering it.
01:07:05The score I'm giving you for your entrée
01:07:08is an eight.
01:07:10Not bad.
01:07:14For your entrée tonight, I score you...
01:07:18an eight.
01:07:21An eight's good.
01:07:22That's a good score.
01:07:23But I'm not confident for what's about to come.
01:07:27Mancour's pineapple pistachio toothfish
01:07:30with parsley rocket vichyssoise.
01:07:34I loved the toothfish.
01:07:36It's a great fish to cook with.
01:07:37Pity about the sauce, though.
01:07:39It's sort of a miss for me.
01:07:41The big element missing in this dish
01:07:44was the seasoning.
01:07:46The score I'm giving you for your main course
01:07:48is a six.
01:07:51For your main course tonight, I score you...
01:07:55a five.
01:07:58Ouch.
01:07:59Ouch.
01:08:00Ouch indeed.
01:08:01For dessert,
01:08:03miso caramel cheesecake
01:08:05with shishimi toragashi.
01:08:08Again, great idea.
01:08:10I love the use of the miso in dessert.
01:08:12I would have put a lot more of that miso
01:08:14into the caramel sauce,
01:08:16and I would have put a lot more caramel sauce
01:08:18onto the dessert.
01:08:20I love the base.
01:08:22I love the actual little seeds in there.
01:08:24You've got the great building blocks
01:08:26of a great menu.
01:08:28So for your dessert tonight, I score you...
01:08:30a seven.
01:08:33The score I'm giving you for your dessert
01:08:35is a seven.
01:08:42Kaz and Fergus, that gives you
01:08:44a grand total score of...
01:08:4872.
01:08:51Which is not a bad score.
01:08:53No, it's a relief.
01:08:55Great night. Well done. You did good.
01:08:57You did good too. We did good.
01:08:59It's a good start
01:09:01of this second round of Instant Restaurants.
01:09:03Very good score.
01:09:05Got the same score as Mike and Pete.
01:09:07I think that Kaz and Fergus
01:09:09have more to give when and if
01:09:11they cook a second time, they can be
01:09:13actually very dangerous.
01:09:15With a score of 72,
01:09:17mother and son team Kaz and Fergus
01:09:19have now set the bar
01:09:21for round two and sit at the top
01:09:23of the leaderboard.
01:09:25There are still five teams left to cook
01:09:27in this round.
01:09:29We've got Simone and Viviana
01:09:31next.
01:09:35And we're cooking next!
01:09:37How many tens did you get
01:09:39last time? Three.
01:09:41How many did you get this time? Six.
01:09:43Six tens from us?
01:09:45That would be lovely.
01:09:47That would be lovely.
01:09:49That would be the first time.
01:09:51We learned so much from the first one.
01:09:53We packed a lot of
01:09:55flour in our luggage,
01:09:57so we're ready to rock and roll.
01:09:59Ready to go. We'll see you all in
01:10:01Brisbane. Let's go!
01:10:03We can't wait to show
01:10:05what we've got.
01:10:07See you guys.
01:10:15Next time, it's the first
01:10:17of our OG teams seeking
01:10:19redemption, with Brisbane's
01:10:21Simone and Viviana looking
01:10:23to quiet the competition.
01:10:25Make a baby. If you have something to say, you say
01:10:27now.
01:10:29Mic 2.0 is here.
01:10:31Hopefully.
01:10:33Will the modern Italians make
01:10:35history?
01:10:41Or will a twist on a classic
01:10:43What is the twist?
01:10:45blow up in their face?
01:10:47Why? Why?
01:10:49And as the
01:10:51OGs ramp up the rivalry,
01:10:53There's a fine line between arrogance and confidence.
01:10:55You said arrogance. Yeah, I said
01:10:57the word arrogance. Here we go.
01:10:59Battles erupt.
01:11:01It's your opinion, Lawrence.
01:11:03It's your opinion. I'm grabbing a popcorn
01:11:05because it hates off me tonight.
01:11:07Into all-out war.
01:11:09I think I'm employed.