My.Kitchen.Rules.AU.S14E02.WEB.
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00:00:00Previously, six teams from across the country
00:00:04came together for Australia's greatest cooking competition.
00:00:09Oh, bro.
00:00:10That's my thumb on that doorbell.
00:00:12I hope I look good, cos I should have been a hand model.
00:00:14Wouldn't have been a face model, that's for sure.
00:00:17First team on their journey to become MKR champions,
00:00:21Victoria's bros with the mohs, Rob and Liam.
00:00:25You can't choose your family,
00:00:26but you just gotta do the best with what you've been doing.
00:00:29Their smoky barbecue menu...
00:00:31How good are those ribs, dude?
00:00:33Oh!
00:00:34Woo-hoo-hoo-hoo!
00:00:36..left everyone wanting s'more.
00:00:39Is there any s'more?
00:00:41The score I'm giving you for your dessert is a no.
00:00:44A no.
00:00:45Oh!
00:00:46Thank you, Jase.
00:00:47They lit up the leaderboard with a huge 84 points.
00:00:51Final. Here we come, baby.
00:00:54But one team was not impressed.
00:00:58With one...
00:00:59This is an easy dish.
00:01:01..single...
00:01:02Ribs are easy!
00:01:03..dish.
00:01:05Just marshmallow and biscuits.
00:01:07So simple.
00:01:09Tonight, we're off to Adelaide...
00:01:12ALL SING
00:01:17..where young mums Ash and Cassie
00:01:19cook dishes close to their hearts.
00:01:22I introduced it to you most recently, didn't I?
00:01:25Yeah.
00:01:26Cooking wasn't something I was really able to do
00:01:29at that time in my life.
00:01:31And so when you brought that meal over, it just meant a lot.
00:01:34To me, it's about friendship, compassion,
00:01:37and it's made with a whole lot of love, so...yeah.
00:01:41And while there's tears in the kitchen,
00:01:44there's tension at the table.
00:01:46I thought maybe you took an easy option,
00:01:48plating up what you've plated up.
00:01:50The judges voted quite high for you guys.
00:01:53I cannot wait to eat your fish.
00:01:56Yeah.
00:02:02Tonight, we're in Adelaide for our second instant restaurant
00:02:06where young mums Ash and Cassie are off and racing
00:02:10and getting in the zone with some pump-up tunes.
00:02:13Uh-oh!
00:02:14Can you sing?
00:02:15ALL SING
00:02:22Good job!
00:02:23And on that farm, he had a cow!
00:02:26Ooh!
00:02:27Ooh!
00:02:28Good job!
00:02:30So I started the day this morning being woken up at 4.30
00:02:33because my daughter woke up at that time.
00:02:36But, hey, that's life as a mum.
00:02:38Yeah.
00:02:40Oh, this is it.
00:02:41Oh, I just hit the curb.
00:02:43A little bit of a detour.
00:02:45Apologies.
00:02:47We're doing a massive cook today, guys.
00:02:50Yay!
00:02:51Yummy!
00:02:53It's going to be a big day for us.
00:02:55Our instant restaurant day has arrived,
00:02:58and we are very ready for it.
00:03:00We'll have fun today, girl.
00:03:01I will.
00:03:02Good luck, pretty girls.
00:03:03Good luck.
00:03:05I'm Ash.
00:03:06And I'm Cassie.
00:03:07We're dieticians.
00:03:08And we're food science nerds.
00:03:11Yeah, this is an absolute family favourite.
00:03:13So my cooking background is Filipino and Austrian.
00:03:16My mum's Filipino,
00:03:17and I remember being like a little girl
00:03:19and going to Filipino parties
00:03:21and eating these delicious Filipino foods.
00:03:23I can see that she takes after me.
00:03:26We did love to cook together all the time.
00:03:29So she's really inspired that sort of Asian background.
00:03:32Cheers!
00:03:33Cheers!
00:03:35Eating healthy can be delicious and nutritious,
00:03:37and it's definitely not boring.
00:03:39So watch this space.
00:03:42Oh, shop time.
00:03:44Ash and Cassie have just five hours to shop for ingredients,
00:03:48set up their restaurant,
00:03:49and prepare their dishes before the guest teams arrive.
00:03:53So at the last Instant Restaurant,
00:03:55everyone thought that our meals would be too healthy.
00:03:58I just want to prove to everyone
00:04:00that dieticians don't have to eat boring, bland food.
00:04:03People think we just eat chicken and broccoli
00:04:05and really unflavourful food.
00:04:07Let's do it.
00:04:08But that's not the case at all.
00:04:11Let's go.
00:04:12What do we need first?
00:04:13Right.
00:04:14As dieticians, we understand food.
00:04:16We understand how to balance things.
00:04:17More is more when it comes to garlic.
00:04:19Yep.
00:04:20I'm feeling pretty good.
00:04:21I'm really excited.
00:04:22I'm excited.
00:04:23I just hope Minou and Colin like it.
00:04:24Me too.
00:04:27Here we go, Ash and Cassie.
00:04:29They are dietician mums.
00:04:31It's all about what goes into the body.
00:04:33Tetris queen.
00:04:34They've cooked this food for years.
00:04:36If they get it right, I think there's enough skill in here
00:04:39to take the top spot.
00:04:40So we need 23 limes.
00:04:41You look like a lime today.
00:04:44I'm expecting some good, clean, nutritious food.
00:04:47They look amazing.
00:04:48Wonderful.
00:04:49I just think it's mum telling me to eat my veggies, eh?
00:04:52I hope people like coriander.
00:04:54I am expecting their kitchen to be pristine, organised.
00:04:58Mums know what they're doing.
00:04:59I need chilli powder.
00:05:02Where's the chilli?
00:05:04Where is it?
00:05:05Oh my God, am I blind?
00:05:08Oh my God.
00:05:09Oh my God.
00:05:11Wow.
00:05:12So now we need the duck, which is the hero of our entree.
00:05:16It is.
00:05:17For entree, we're making duck pancakes.
00:05:19We need to nail this duck.
00:05:20It is a huge deal.
00:05:22Whatever piece of duck they use,
00:05:24you need to have the knowledge how to cook that.
00:05:26Pray for us rendering that first.
00:05:28It's an art where you need to have the crispy skin
00:05:31and a soft meat.
00:05:34Alright, thank you.
00:05:36Oh, next stop.
00:05:39Let's do it.
00:05:40Hey, can we just grab pork killers and pork belly, please?
00:05:43For main, we are making crispy pork belly
00:05:46with green papaya salad.
00:05:48Traditionally, Filipinos eat a lot of pork
00:05:50and I grew up with mum cooking lots of pork.
00:05:53I think we're going to surprise them.
00:05:55Pork belly is a fattier cut of meat.
00:05:57We're going to put loads of vegetables.
00:05:5950 to 75% of your plate should be vegetables
00:06:01and that's what we'll bring tonight.
00:06:03Yeah, yeah.
00:06:04So looking at this menu, there's a lot to do.
00:06:06They need to work fast, clean and hard from the start.
00:06:09Am I on the right street?
00:06:11It's now a race against time for Ash and Cassie
00:06:15who have to get home, style their instant restaurant
00:06:18and prepare their dishes before the guests arrive.
00:06:21Woo!
00:06:22We need to get everything out quick smart.
00:06:24Let's go.
00:06:25It's time to set up our instant restaurant.
00:06:28Alright, we're going to decorate the table now.
00:06:30It's going to look so good.
00:06:32The theme of our instant restaurant is a coastal theme.
00:06:35Cass, I've got the starfish.
00:06:37I live really close to the beach.
00:06:39Ash loves the outdoors and fishing.
00:06:41Coconut is a big part of our dishes.
00:06:44Symbolises our cooking style with those Asian infusions.
00:06:47We want our guests to feel like they're at the beach,
00:06:50feel relaxed and feel like they're on holiday.
00:06:52This is better than I envisioned.
00:06:54When they see our name, Dietitians Dishing It,
00:06:56I'm hoping that they think we'll bring it tonight.
00:06:58Yeah.
00:06:59I love it.
00:07:00Dietitians Dishing It.
00:07:01Let's go dish it.
00:07:05Now we need to get changed
00:07:06and start preparing for all of these dishes.
00:07:10This is it.
00:07:11Oh, my God.
00:07:12I can't believe we've got our own aprons.
00:07:14Got our name on it.
00:07:15You've waited how many years for this moment?
00:07:17Ten years or something.
00:07:18I'll tie you up.
00:07:20I've wanted to be on MKR for so long.
00:07:22I'm kind of shaking.
00:07:23It has our names on it.
00:07:24This is our one moment to shine and now it's game time.
00:07:28The clock is ticking.
00:07:29So we've got to move.
00:07:31I'm going to do the panna cotta.
00:07:32Yeah, we need to get that on ASAP.
00:07:34For dessert, we are cooking coconut and kaffir lime panna cotta
00:07:38with lime syrup and ginger crumb.
00:07:41The panna cotta needs a minimum of six hours to set.
00:07:44So I'm putting six cups of coconut milk in the pan here.
00:07:48Yeah, amazing.
00:07:49Up to cup three because I don't want to lose count.
00:07:51Yeah, cup three.
00:07:52Cup three.
00:07:53You've got six to go.
00:07:54Okay, three.
00:07:56Because if I stuff this up, it won't set.
00:07:59Oh, my God, I'm spilling this everywhere.
00:08:01I'm just going to do more kaffir lime than we need.
00:08:03Yeah.
00:08:04For the panna cotta.
00:08:05Do you agree?
00:08:06I've lost count.
00:08:09What does it mean if our measurements are wrong?
00:08:14It means it won't set.
00:08:18I was so confident with that panna cotta.
00:08:20I've made it so many times.
00:08:21So this is definitely not where I thought we would be.
00:08:25I shouldn't have talked to you really because I think I threw up.
00:08:29It made us realise we needed to take a second.
00:08:36One more.
00:08:38To kind of calm down and just reset a little bit.
00:08:41I reckon that's right.
00:08:43Yeah.
00:08:44I thought this looks about right.
00:08:45I'm going to roll with it.
00:08:47Okay, I'm doing 160 grams of sugar into the panna cotta.
00:08:51The beauty of the panna cotta is that it's not too sweet
00:08:54because we've got the lime syrup that will sweeten it up.
00:08:57So I've squeezed out all the water from the leaf gelatin
00:09:00and I've got to work relatively quickly.
00:09:02I'm just going to mix that in so the leaf gelatin dissolves.
00:09:06Oh, there's one of these on the floor.
00:09:14That needs to go in there.
00:09:19All right, Cathy.
00:09:22Okay, that wouldn't have set.
00:09:25No, it wouldn't have.
00:09:26You have a great start.
00:09:27Only up from here.
00:09:30Let's do it.
00:09:31We want the panna cotta in the moulds
00:09:33and I know it's supposed to make 16.
00:09:36So this is going to really be a test because if it doesn't make 16,
00:09:40we know that the ratio is off.
00:09:432, 4, 6, 8, 10, 12, 14.
00:09:48I may have gotten my counting wrong
00:09:51and panna cotta is all about how it sets.
00:09:54If there's not enough mixture for the gelatin,
00:09:58it's going to set too hard and we're not going to get that wobble.
00:10:01All right, we're just going to have to hope for the best and keep pressing on, Ash.
00:10:04All right, are you going to be all right walking that to the fridge?
00:10:07It's only made us 14
00:10:08and that means we only have two panna cottas that could potentially go wrong.
00:10:13Yeah, we don't have much room for error at all.
00:10:15No, we don't.
00:10:16We can stop them.
00:10:17And so we decided to centre ourselves again.
00:10:24In with a fresh breath.
00:10:25Calm the nervous system.
00:10:29And then pick up from where we left off.
00:10:32I'm going to get cracking on this dough.
00:10:35We want to get the duck dough rolled out for the pancakes
00:10:39because that dough needed at least an hour to rise.
00:10:42Smooth, ready to set.
00:10:44Oh my God, there's just over an hour on the clock.
00:10:47Far out.
00:10:48Wow, the time has gone so quick.
00:10:49We need to really get ramping up.
00:10:51Speed it up.
00:10:52We've got to get this hoisin sauce done for our duck entree.
00:10:55We still have a long way to go.
00:10:57So this is eight large garlic clove.
00:11:00I love as much garlic as I can throw into something.
00:11:03Was that eight?
00:11:04Yeah, it was eight cloves of garlic.
00:11:09Doesn't need any more salt.
00:11:11Glad we only added one teaspoon.
00:11:13Do you need more garlic?
00:11:15I do.
00:11:16I was really pleased with our hoisin sauce.
00:11:19I thought it was banging.
00:11:21Ash, we've got 16 minutes to go.
00:11:23I'm going to get cracking on marinating this duck.
00:11:26I'm not where I want to be right now.
00:11:28We were extremely ambitious.
00:11:30We thought we'd had more done.
00:11:32Maybe we bit off a little bit more than we could chew.
00:11:36We don't want to lose points for keeping our guests hungry.
00:11:40No one wants to be hangry at the table.
00:11:45We smashed it the other night.
00:11:47I wonder what Ash and Cassie have in store for us.
00:11:49I'm ready to find out.
00:11:54In the kitchen, there's two dietitians.
00:11:57They know their food.
00:11:59I don't want to see too much healthy food on my plate.
00:12:03I'm on a seafood diet, which is when I see the food.
00:12:08That's a good one.
00:12:10Tonight, I hope there's no more easy dishes.
00:12:12I'm raising the bar that extra notch.
00:12:20Hey, y'all.
00:12:26We've got seven seconds to go, Ash.
00:12:28Put that in the fridge.
00:12:29Oh, my God, quick!
00:12:30I've got one question.
00:12:32Are we ready or what?
00:12:38Oh, my God.
00:12:39They're here.
00:12:40But...
00:12:41OK.
00:12:42We've got so much to do still.
00:12:45Can I just kind of get a few more things done
00:12:48before I have to go answer it?
00:12:53Hello!
00:12:58When Ash and Cassie opened the door,
00:13:00they looked a little bit flustered, but they still looked gorge.
00:13:02Their smiles.
00:13:03How are you?
00:13:05How are you going, Sonia?
00:13:09All right.
00:13:15Beautiful.
00:13:17That looks insane.
00:13:18Oh, my God, it's stunning!
00:13:20From Ash and Cassie, I was expecting, like, something different.
00:13:24I didn't expect, like, a beach vibe,
00:13:27and so the first thing I think is we're going to have seafood tonight.
00:13:32I feel like I'm at the beach.
00:13:34I see anything beach, and I just think chips and seagulls.
00:13:38So I was straightaway like, please give me chips.
00:13:43Welcome to our instant restaurant.
00:13:45We are Dietitians Dishing It.
00:13:50As dietitians and mums to two toddlers,
00:13:53it is our mission to cook with nutritious, healthy whole foods
00:13:58that are tasty, not boring.
00:14:01I don't think there's going to be chips,
00:14:03which is bittersweet, bittersweet.
00:14:05All right, guys, we've got a lot to do,
00:14:07so we're going to get back in the kitchen.
00:14:09So have fun, relax, enjoy, have a bit of banter,
00:14:11and we'll get cooking.
00:14:12Absolutely.
00:14:17Let's go, chin-chin.
00:14:18Chin-chin. Welcome, boys.
00:14:20Welcome.
00:14:21Chin-chin to everyone.
00:14:23The first vibe when we sat down is I'm just happy to be there.
00:14:26With an 84.
00:14:27Yeah, it makes the vibe a little bit better on our end.
00:14:31Well, boys, you missed it last night because you were in the kitchen.
00:14:36So all of us went around and said where we're from and what we did.
00:14:40Tell us about you.
00:14:41Brothers from Mornington Peninsula.
00:14:44That's one sick porn mo they're brother like.
00:14:47Yeah.
00:14:48I've dubbed you guys the mo bros.
00:14:51They've got mo's, sick mo's, and they're bros.
00:14:54Just like Mario and Luigi, the Mario brothers.
00:15:02You guys missed a lot.
00:15:03A lot happened around at Yakity Yak.
00:15:06There were some great stories.
00:15:08Mike had a few comments.
00:15:10He thought your entrees and mains were pretty easy.
00:15:14All right.
00:15:15Yeah, what do you think?
00:15:18I don't know if Mike's ever cooked a seven-hour short rib.
00:15:21Yeah.
00:15:22Drawback off the bone, the whole lot.
00:15:24So what do you think was easy about those dishes?
00:15:29I thought maybe you took an easy option, placing up what you plated up.
00:15:34All right, cool.
00:15:35Rob and Liam's menu was easy.
00:15:39There wasn't too much work involved in getting it out.
00:15:43We made it look easy probably.
00:15:45That was probably what it was.
00:15:46I know what went into those cooks, and easy, not even there.
00:15:50The judges voted quite high for you guys.
00:15:53Liam and Rob got a high score because of the first cook.
00:15:57I mean, they're professional chefs, so.
00:16:00Sorry, Mike.
00:16:01But they do it a little bit more than you do.
00:16:04It's either Colin, Mano or Mike.
00:16:07He's going to learn very quickly, I think, and I'm looking forward to judging.
00:16:10I'm trying to think what Mike's going to whip up.
00:16:12Yeah.
00:16:13It must be the most intricate thing we've ever seen.
00:16:15Yeah.
00:16:17I cannot wait to eat your fish.
00:16:22I can start cutting into shape for the duck pancakes.
00:16:25I'm working on the dough for our duck pancakes for our entree.
00:16:28How do you feel about these?
00:16:30You're doing such a good job.
00:16:32I'm doing such a good job, thank you.
00:16:35We don't want to plate up food that doesn't look visually appetising.
00:16:39That's exactly what I'm after.
00:16:41So they've got to be cooked to perfection, not too long on the pan.
00:16:44Amazing.
00:16:46So I've got the cucumber and the rock melon that go into the pancakes.
00:16:50It's not too sweet, and so I think that's why it works.
00:16:54It's there to balance the flavour, it's sweet.
00:16:56Gives it a bit of freshness.
00:16:57Yeah.
00:16:58It's also vitamin C, so it's going to help absorb iron from the duck.
00:17:03Yeah, that's perfect.
00:17:04The rock melon in the duck pancakes is a bit of a risk because people wouldn't be expecting it.
00:17:08But Ash and I really love it.
00:17:11I am feeling incredibly privileged to be able to cook for Colin and Manu.
00:17:15We're cooking for world-class judges.
00:17:17Absolutely.
00:17:18I'm excited, but I am a bit nervous.
00:17:20Yeah.
00:17:29It just reminds you of where you were the first time
00:17:34It made you cry the first time you felt alive
00:17:37No good song never dies
00:17:43Oh my god, Manu and Colin are here.
00:17:45This is it.
00:17:46We're so excited.
00:17:47This is our one opportunity to really showcase our skills and our knowledge.
00:17:52Hello.
00:17:55This is the highlight of my life now.
00:17:58How are you?
00:17:59I can smell great things.
00:18:01Let's hope so.
00:18:06Bonsoir.
00:18:11The party's about to start.
00:18:13Manu and Colin, they both look fantastic.
00:18:16Very beach vibe.
00:18:17Picture a yacht sailing away with an aperol spritz.
00:18:23Welcome to our instant restaurant.
00:18:25Dietitians dishing it up.
00:18:27Yep.
00:18:28That's us.
00:18:29They looked a bit confused.
00:18:31Like they didn't know who was meant to be talking, who wasn't talking.
00:18:35I think they had a lot going on in the kitchen.
00:18:38We need to get back in there ASAP.
00:18:41So ladies, what's on the menu tonight?
00:18:42Let's find out.
00:18:44I'm hungry.
00:18:45I'm so keen for this.
00:18:46Me too.
00:18:48Oh wow.
00:18:52Little nutrition tips, I like it.
00:18:55So for entree, we've got duck pancakes.
00:18:58And then for main, we've got crispy skin pork belly with green papaya salad.
00:19:03Yum.
00:19:04He was stoked to get the pork.
00:19:06Oh yeah.
00:19:07I was like crispy pork belly.
00:19:08Oh, look, I even got some goosey things in there.
00:19:11They all crack.
00:19:12I'm like, oh, it's going to be good.
00:19:13And for dessert, we've got coconut and kaffir lime panna cotta
00:19:17with a lime syrup and a ginger crumb.
00:19:20So we hope you enjoy.
00:19:21Yeah.
00:19:22Look, that menu, when I read it,
00:19:24if they deliver on this, they could beat our score.
00:19:27It read awesome.
00:19:29This is healthy and delicious.
00:19:30It's going to be delicious.
00:19:32All right, enjoy.
00:19:33Enjoy.
00:19:36Good luck.
00:19:37Good duck.
00:19:38Hopefully both, so you know.
00:19:44I'm feeling really good about this duck.
00:19:46I'm manifesting some delicious crispy skin, juicy on the inside.
00:19:51So with the duck, you cook the skin first
00:19:54and you cook it until that skin goes really crispy.
00:19:57I'm really happy with how that duck is.
00:20:00Yeah, that's awesome.
00:20:01I think that looks good.
00:20:02I'm now going to quickly turn it over just to seal the meat in.
00:20:07We need to get more than just three on at a time.
00:20:10So we've never made this amount of duck before.
00:20:13So we're managing a lot of things right here.
00:20:15We've got the pan on searing the duck.
00:20:17We also want to put the duck in for six minutes in the oven.
00:20:20It was a juggling act.
00:20:22By the time the duck rests as well,
00:20:24because we need it to rest before...
00:20:26What's that beeping?
00:20:28What's that beeping?
00:20:29Did you put six minutes on it?
00:20:31Yeah.
00:20:32Does that mean it's done?
00:20:33I put it on six seconds, so that's why.
00:20:37OK.
00:20:38My bad.
00:20:39It has to be crispy.
00:20:40It has to be cooked to perfection.
00:20:42I've obviously just been wanting to be a name cow for so long
00:20:45and I think I might cry.
00:20:47Let's just take five.
00:20:48Take another breath.
00:20:50These are two world-class judges
00:20:52and so a lot was riding on this duck.
00:20:54It's hot. My eyes.
00:20:56Oh, they're a bit burnt, aren't they?
00:20:58They are, those ones.
00:21:00The duck charred too much.
00:21:02We don't want them to taste like old boots.
00:21:05Yeah, this one's a bit burnt.
00:21:07I'm really feeling the pressure.
00:21:09The stakes are so high.
00:21:11This could make or break us.
00:21:15Coming up...
00:21:16If you get 12 hours and it's all perfect,
00:21:18it's such a big risk.
00:21:20..can chaos in the kitchen...
00:21:22You need to find the confidence in your kitchen.
00:21:25This is a one-shot to show that we can cook.
00:21:28..be turned into perfection on the plate...
00:21:30Ten out of ten.
00:21:35..and Mike takes aim.
00:21:37This isn't an easy dish compared to the mussels.
00:21:40I think maybe he's trying to rattle us a little bit.
00:21:43My mum can cook chilli mussels better than you guys.
00:21:45Whoa, whoa, whoa.
00:21:53In Adelaide, Ash and Cassie are feeling as flat as a duck pancake
00:21:58as they struggle with their entree.
00:22:00The duck's charred too much.
00:22:02We don't want them to taste like old boots.
00:22:04Yeah, this one's a bit burnt.
00:22:06These are two world-class judges,
00:22:08and so a lot is riding on this duck.
00:22:11I've been wanting to be at Named Cow for so long,
00:22:13and I think I might cry.
00:22:15Let's just take five, take another breath.
00:22:18My whole life has been primed to be on MKR
00:22:21and showcase what we can do.
00:22:23What we're about.
00:22:24Of really feeling the pressure.
00:22:25Bonsoir, mesdemoiselles.
00:22:27Oh, my God.
00:22:28Of course you're here when I'm mid-duck.
00:22:30Well...
00:22:32How's things going?
00:22:33So much pressure.
00:22:34I'm having, like, flashbacks.
00:22:36I feel like I'm back at university just before an exam.
00:22:39I'm going to tell you something.
00:22:41No.
00:22:43You need to find the confidence in your kitchen.
00:22:46Yeah.
00:22:47But you've got to stop doubting yourself.
00:22:49The reason why you're in this competition
00:22:51is because you love cooking.
00:22:52Yeah.
00:22:53I think you're doubting yourselves,
00:22:55and that is going to show in the end result of your dish.
00:22:59So stop second-guessing yourself.
00:23:01This stress that I can feel in this kitchen
00:23:04does not belong here.
00:23:06What you've got to do now is cook and deliver.
00:23:09Yeah.
00:23:10All right?
00:23:12Thank you, ladies.
00:23:15I think the pressure in the kitchen
00:23:17was coming from ourselves, 100%,
00:23:19because I'm a recovering perfectionist,
00:23:21and I feel like we're so driven and passionate about what we do
00:23:25that we don't want to let anyone down or let ourselves down.
00:23:28No more doubt.
00:23:29No more doubt.
00:23:30The doubt has left the building.
00:23:36Simone is just following me on Instagram, and...
00:23:39My boy!
00:23:40Why don't you check this guy out?
00:23:43Don't do that.
00:23:45He's got the tiniest shorts, and that's it.
00:23:51Otherwise, who is this guy?
00:23:56That was back in the days.
00:23:58I might have to delete a couple of pictures.
00:24:02Bit of a fashionista.
00:24:04He doesn't wear a lot of clothes, but when he does...
00:24:07I do it properly, yeah?
00:24:10All right, let's talk about food.
00:24:14OK?
00:24:15Please.
00:24:16Duck pancakes.
00:24:18It sort of leaves it wide open, doesn't it?
00:24:21What are you expecting? Is there a garnish? Is there a sauce?
00:24:24Well, yeah, you'd expect, like,
00:24:26a nice, sweet kind of sauce to go with the duck,
00:24:29and then some acidity to cut through that as well.
00:24:32I have had a few duck pancakes.
00:24:34There's a Chinese restaurant in the casino in Townsville.
00:24:38There you go.
00:24:39When it's all wrapped up and put together,
00:24:41if it just melts in my mouth like I'm expecting it to,
00:24:44it'll be beautiful.
00:24:45I'm so hungry.
00:24:47I think duck, it's a tough one to cook.
00:24:51You can go really wrong with it.
00:24:53This isn't an easy dish.
00:24:57Compared to the muffins.
00:24:59I think maybe he's trying to rattle us a little bit,
00:25:02but, you know, when you're at the top,
00:25:03you don't worry about anyone else.
00:25:05It's easy, Rob.
00:25:06Two hours deep-eating mussels.
00:25:08Two hours doing that.
00:25:09Still an easy dish.
00:25:11I guess if that was an easy dish,
00:25:12it's waiting to see the harder ones, eh?
00:25:14Yeah.
00:25:15That was a warm-up.
00:25:16I can't wait.
00:25:17Well, Mikey, Mikey.
00:25:20If Michael says that, like, our menu is easy,
00:25:22like, we're just going to let our food talk for itself.
00:25:27We'll have nothing to prove to him.
00:25:29It's more him that needs to prove something to us.
00:25:32What's a perfectly cooked duck to you?
00:25:35Um, crispy skin,
00:25:37just a fine pink line running through the middle.
00:25:41That'd be nice.
00:25:47They look fricking unreal.
00:25:50Oh, they look incredible.
00:25:52I'm stoked with how that's cooked.
00:25:54I'm so happy with that.
00:25:56That looks unreal.
00:25:57This is the best skin we've ever done.
00:25:59I know.
00:26:00We were so stoked about that.
00:26:02We believe in ourselves, we've got this,
00:26:04but we need to get those entrees plated and out.
00:26:06Right, so I'm plating up now, Ash.
00:26:08Yeah.
00:26:09I've got the cucumber and the rock melon.
00:26:11The pancake needs the sweetness from the rock melon
00:26:13to balance out the other flavours.
00:26:16I was throwing the duck on.
00:26:17The skin goes soft because it's been resting
00:26:19and they've kind of fallen over on the juices.
00:26:22It's going to be like leather.
00:26:24I'm spooning the hoisin sauce.
00:26:26I'm really happy with the way that's looking, though.
00:26:29We've worked so hard on this entree.
00:26:32We've done everything we could,
00:26:34and I'm just really nervous about whether people are going to like it.
00:26:38This one's for Manu.
00:26:39This one's for Colin.
00:26:40Let's dish it.
00:26:41Let's go.
00:26:50Entree is served.
00:26:52Well done, thank you.
00:26:54I do see Ash and Cassie a little bit more nervous
00:26:57from when they greet us at the door.
00:27:00Thank you very much.
00:27:03Did something go wrong in the kitchen?
00:27:05Thank you so much, baby.
00:27:07We're about to find out very soon.
00:27:13It looks delicious.
00:27:18Yummy.
00:27:20Put that in front of me.
00:27:21I want to eat it.
00:27:25My body was so tense
00:27:28because I knew that if the duck skin wasn't crispy,
00:27:33that it would be really chewy
00:27:35and it would look like they were pulling off some leather.
00:27:46This is our one shot to show that we can cook,
00:27:49to show our passion.
00:27:51Cassie?
00:27:52What's going on?
00:27:53And if we stuff up, then I'll be really disappointed.
00:28:03In Adelaide, Ash and Cassie hope their duck entree
00:28:07will get them off to a flying start.
00:28:17Standing there watching this,
00:28:20standing there watching the judges try the entree
00:28:23was so surreal.
00:28:26Cassie?
00:28:27What's going on?
00:28:29I'm super nervous.
00:28:31Why?
00:28:32I'm really excited to have you both here today judging
00:28:35and I've been wanting to be on MCAL for several years
00:28:38and today it's finally come
00:28:41and so we've put everything we possibly can in this dish
00:28:44and we just hope you all love it.
00:28:46What would it mean to you to win this competition?
00:28:49I'll be a dream come true.
00:28:52Thank you ladies.
00:28:53I'll call you back later.
00:28:54Thank you very much.
00:28:58Bon appétit.
00:29:08The duck itself is tender, but it needs salt.
00:29:13I could have garlic breath.
00:29:15All I could taste was garlic, really.
00:29:17But I devoured those duck pancakes, I tell you that.
00:29:21Take a breath.
00:29:24That's rock melon.
00:29:28I love duck.
00:29:30And then I feel this melon.
00:29:33And I really hate melon.
00:29:37What?
00:29:38Why don't you like melon?
00:29:39It is what it is, darling.
00:29:41It's not that I choose it.
00:29:46All right.
00:29:4710 out of 10.
00:29:4810 out of 10.
00:29:49Yes.
00:29:52Mark.
00:29:54I think it was a cracker dish.
00:29:55I told the table it was a 10 out of 10 dish.
00:29:58I was really waiting for a reaction from Liam.
00:30:01Like, that would have been really complicated.
00:30:04Yep.
00:30:05It was nice food, but for me personally,
00:30:07I don't think duck pancakes are very complicated at all.
00:30:10My pancakes, they're not complicated at all.
00:30:12Pancakes are very complicated at all.
00:30:14I make pancakes every morning for my daughters.
00:30:16It is a different pancake, though.
00:30:18The pancakes were beautiful.
00:30:19The duck was beautiful.
00:30:21The inside was beautiful.
00:30:22I would have loved a hint of chilli, maybe.
00:30:24But that's my preference.
00:30:26So it's not a 10, then.
00:30:3110's perfect, right?
00:30:33Sorry, sorry, sorry.
00:30:36Mark is very good at stirring the pot.
00:30:38This is one of his favourite pastimes, not just in the kitchen.
00:30:40Yeah.
00:30:42Obviously, there's a difference of opinion,
00:30:44and I'd like to talk a bit more about this.
00:30:46It was a nice dish.
00:30:48But what, like, if you get a duck pancake in a restaurant,
00:30:51you just want to go, whack, more, more you like.
00:30:54I don't want to go back for more.
00:30:56Would you go back for your muscle more than for this?
00:30:59100%. I would, yeah.
00:31:04I think Liam's, like, ready to come to my instant restaurant
00:31:07and mark me down.
00:31:09Viviana, your turn to tell us what you thought about this.
00:31:12I really hate melon.
00:31:14I didn't expect it, because it was hidden underneath,
00:31:17and then I bite it, and I was like, oh.
00:31:20I know, I know, crazy.
00:31:22So, apart from the melon?
00:31:24I was missing, in my opinion, just a little bit of contrast, maybe.
00:31:28And probably I would have preferred the duck
00:31:31to have, like, a crispy skin,
00:31:33just, like, to play with the softness of the pancake.
00:31:36Like, for me, it had no wow factor.
00:31:43Ash and Cassie, for entree you cooked, duck pancakes.
00:31:50Amazing job on the pancakes.
00:31:52This is just not an easy task.
00:31:56Great job on the cooking of the duck.
00:31:58Like, bloody great job.
00:32:00The crispy skin wasn't all the way crispy,
00:32:03but it's not easy for anyone to cook duck.
00:32:06I was ecstatic. I was so happy.
00:32:10The addition of the melon, I think, was genius.
00:32:12I really enjoyed it.
00:32:13But the sauce.
00:32:15I think the thing that really hit me hard was raw garlic,
00:32:18and raw garlic is a really...
00:32:20It's a smoke in the face.
00:32:24I think you could have ramped that sauce up another level.
00:32:27I would have hit the salt, hit the acidity,
00:32:29and then it would have been a different dish.
00:32:31But in saying that, I would happily eat it again,
00:32:35but we're at this level of the competition.
00:32:39We need to ramp it.
00:32:41And it's like I said to the boys,
00:32:42you've got a great foundation, but don't hold back.
00:32:45Yeah.
00:32:46We've got a bit of sauce coming up, so watch this space.
00:32:49That's amazing feedback. I love it.
00:32:51And we'll take it on the chin, so...
00:32:57I was a little bit disheartened with the skin,
00:32:59but overall, it was good feedback.
00:33:01Yeah, it was good feedback.
00:33:02I'm actually so happy with that feedback.
00:33:04I'm really happy with that feedback too.
00:33:06I totally... I get what they mean about holding back.
00:33:09Yeah.
00:33:10We definitely did kind of, you know, reduce the salt and the soy.
00:33:14We're ready to crack on with Maine's,
00:33:16and if anything, we felt more motivated
00:33:18to really up the ante for the Maine course.
00:33:20We need the pork in the oven, the peanut satay sauce.
00:33:24That packs an absolute punch.
00:33:25We don't hold back at all.
00:33:26We don't.
00:33:27So I really want to take this feedback
00:33:29and just put it all into this dish.
00:33:31For Maine, we are making crispy pork belly with green papaya salad.
00:33:35I'm getting together the red curry paste,
00:33:38because that's going to go in Cassie's famous peanut sauce.
00:33:42This sauce is just delicious.
00:33:44Yeah.
00:33:45It's had a few versions,
00:33:47and then I introduced it to you most recently, didn't I?
00:33:50Yeah.
00:33:51When I was diagnosed with multiple sclerosis,
00:33:54which was six months ago now,
00:33:57you were one of the first people to come over to my house
00:34:02and deliver a home-cooked meal.
00:34:06It was just a small act of kindness,
00:34:08but at a time in my life
00:34:10where I couldn't prepare something like that for myself,
00:34:13so it just meant so much to me.
00:34:16Yeah.
00:34:19Sorry.
00:34:26I remember carrying a plate of food out to my daughter,
00:34:30and I literally was carrying the plate out to her,
00:34:33and I just flicked it in the air and it went all over the floor
00:34:37because I just couldn't coordinate my left arm properly.
00:34:43So, yeah, it was scary.
00:34:45Cooking wasn't something I was really able to do at that time in my life,
00:34:50and so when you brought that meal over, it just meant a lot.
00:34:55So, to me, this dish means...
00:34:58To me, it's about friendship, compassion,
00:35:01and it's made with a whole lot of love, so, yeah.
00:35:08The treatment that I'm on is really effective at preventing further relapses,
00:35:12so I'm feeling really confident.
00:35:15Feeling better now. Now I can actually make it myself.
00:35:18Yeah, so we want to get this dish right because it does mean so much.
00:35:23I'm going to chuck these in the oven now.
00:35:26Takes 60 minutes at least to cook,
00:35:30and then we also need to put it up on the grill
00:35:32to really get that crispy pork belly skin.
00:35:35A perfectly cooked pork belly is so, so important.
00:35:40It's the star of a dish. It's the hero of a dish.
00:35:43It has to have that crispy skin.
00:35:45That muscle fat has to be cooked well.
00:35:47It has to be juicy and it has to be flavoured really well.
00:35:54Danny, Tiger King down the end of the table.
00:36:00I almost got the fashion sense for it.
00:36:03Surely you've cooked pork belly?
00:36:05I have done a few pork bellies in my time.
00:36:08Crispy pork belly, as soon as I think that,
00:36:11I want the crackle, I want the crunch, I want the hardness of that rind.
00:36:16Pretty much, if there's crackle on my plate, I'll be happy.
00:36:20I'll be happy.
00:36:21Simone.
00:36:22Tell me everything.
00:36:24Pork belly, what do you think?
00:36:26I'm expecting, to be honest, a nice crispy pork belly,
00:36:31nice and salty, juicy the meat.
00:36:35It's got to be crispy.
00:36:36You've said crispy pork belly at the start,
00:36:38like there's nowhere to hide.
00:36:39When would you have started cooking your pork belly?
00:36:42Four hours probably, four hours before I'd start it.
00:36:45How do you think the girls will go tonight with it?
00:36:47It's such a big risk to get 12 out.
00:36:50If they can do it and it's all perfect, hell yeah.
00:36:53But if it's not, then it definitely won't take us off the top.
00:36:59So how many green papayas do I need?
00:37:01One and a half, I think?
00:37:02Yeah, yeah.
00:37:03I'm cutting up the green papaya for our green papaya salad.
00:37:07Hello, hello.
00:37:08Salted it, good day.
00:37:09So where are we going with the pork belly?
00:37:11Yeah, it's just gone in.
00:37:14Yeah, but that's raw, bro.
00:37:17I'm a bit concerned.
00:37:20Why didn't we have this on like an hour ago?
00:37:27I'm just saying you have a whole table of people waiting to eat,
00:37:31and that's going to be another two hours, no?
00:37:37Oh no.
00:37:39Like that's...
00:37:40Cold.
00:37:41That's like, do you know what I mean?
00:37:42Yeah, yeah.
00:37:43We're looking at three hours at this stage if you keep it up.
00:37:46I think we've really underestimated the amount of time needed
00:37:50to actually cook the pork.
00:37:52It's going to be a long time.
00:37:54Think of another way to get crispy skin.
00:37:56Because at the minute, you're just air drying some pork.
00:38:01We really should have got this pork on heaps earlier.
00:38:04Right, let's go.
00:38:05Alright.
00:38:08We're really running the risk of this pork being a disaster.
00:38:12If the pork belly isn't crispy, we could be in trouble.
00:38:21As Ash and Cassie struggle with their pork belly in the kitchen,
00:38:25guest bellies rumble at the table.
00:38:28I'm actually worried about the girls. It's been a while.
00:38:30I think they might be struggling.
00:38:32Why?
00:38:33Because it's taken a long time between the entree and the main.
00:38:35I'm hungry.
00:38:37And I hate sitting around.
00:38:39I hate sitting around.
00:38:41That pork's going to take way too long in the oven.
00:38:43We can't call it crispy skin.
00:38:45Pork belly and have soft skin.
00:38:48We're trying to speed things up.
00:38:50We're trying to think on our feet.
00:38:51Are we going to put it in the pan to crispen the skin
00:38:53or do you want to just grill it?
00:38:56I know, it was like a light bulb moment.
00:38:59So we're going to put it in the pan, fry the skin
00:39:02and then we'll pop it back in the oven to cook it through.
00:39:05Yeah, I think that's the only way.
00:39:07We can actually cook the pork in a similar way
00:39:09that we cook the duck
00:39:11and we actually might be able to save this dish
00:39:13and get it out on time.
00:39:15I definitely feel like by cooking the pork this way
00:39:17we're saving heaps of time.
00:39:19I've never cooked pork belly in a pan before.
00:39:21I've always done it in the oven.
00:39:23So I'm doing something completely new.
00:39:25I'm just hoping that it works out.
00:39:29Are you alright?
00:39:30It's splattering everywhere.
00:39:31Be careful you don't burn yourself.
00:39:33Yeah, I will.
00:39:35Oh!
00:39:37Shit!
00:39:41I'm like cooking the pork
00:39:43on the getting splashed with fat
00:39:46left, right and centre.
00:39:48Oh my god.
00:39:50Far out, man.
00:39:52Dodging the oil.
00:39:54Doing some Matrix style stuff.
00:40:01That's actually looking amazing Ash.
00:40:05Now we're cooking with gas.
00:40:08Alright, so we're back on track.
00:40:10Back on track.
00:40:12We've got some pork in the pan,
00:40:14some pork in the oven
00:40:16and we've still got to make our dressing
00:40:18for the salad and our peanut satay sauce.
00:40:21There's so many elements that we have to get right.
00:40:23There's still so much to do for this main course.
00:40:26So, yeah, I'm worried.
00:40:31Can we go around the table and say
00:40:33who's got a hidden talent?
00:40:35Hidden talent?
00:40:36A hidden talent.
00:40:37What can you do that we don't know about?
00:40:39I can put my fist in my mouth.
00:40:43Oh, stop it!
00:40:48How do you wake up and think,
00:40:50oh yeah, I'm going to chuck my hand into my mouth today?
00:40:56That was absolutely insane to watch.
00:40:59What about you, Neil?
00:41:01I think your secret talent,
00:41:02you can cook mussels very, very well.
00:41:05It's not a talent, it's really simple.
00:41:08That's not a talent, yeah.
00:41:10It's easy.
00:41:13My mum can cook chilli mussels better than you can.
00:41:18That's the one restaurant I'm liking.
00:41:20How hard is it to cook a mussel?
00:41:21You just put it in a pot, it opens and you serve it.
00:41:24Easy.
00:41:25That's how you do it!
00:41:26How do you do it?
00:41:28That's what I heard.
00:41:30I think Mark's going to have a tough cook on his hands.
00:41:33I think he's already deducted points
00:41:35and he hasn't even started cooking yet.
00:41:39How's it looking?
00:41:41It's gone soft.
00:41:42That one's soft.
00:41:46I realise that that crispy skin on that pork
00:41:50has actually gone soft again.
00:41:52Is that one crispy on the other one?
00:41:54In the middle?
00:41:55No.
00:41:56Great.
00:41:57So we're going to put this back on.
00:42:00So this means we have to get that pork belly on the fry pan
00:42:03again for the second time to crisp it up.
00:42:05And we're already running behind time
00:42:07and we're having to redo this task.
00:42:10So if this skin isn't crispy,
00:42:13it's honestly going to break our cake.
00:42:15This whole dish is so important to our friendship
00:42:18and we don't want to ruin it.
00:42:20We want to do it proud, we want to do our friendship proud
00:42:23and present something that we're both incredibly
00:42:26happy with.
00:42:28And I could just see that kind of slipping away.
00:42:31I was very concerned that
00:42:34we weren't going to have very nice pork.
00:42:37Alright, I'm liking the sound of that.
00:42:39That pork is crisping up.
00:42:41Amazing.
00:42:43Hey, Ash, come and feel this.
00:42:46Oh, amazing.
00:42:48Amazing.
00:42:49Well done.
00:42:50You saved it.
00:42:51Alright, all our pork is crispy.
00:42:54Amazing.
00:42:55We don't have long, they've been waiting forever.
00:42:59Guys, I've got an idea.
00:43:05Let's play Never Have I Ever.
00:43:08I love a game, I love finding stuff about people,
00:43:10so there's no better game to do this than Never Have I Ever.
00:43:13Never have I ever bought store-bought food
00:43:18and claimed it was mine that I'd cooked.
00:43:20Oh, I did that first day with him.
00:43:22No, I've not done that.
00:43:23I'll just own it.
00:43:24I have.
00:43:25I have a great story.
00:43:28I did this function for this rugby team,
00:43:31international rugby team,
00:43:32an hour outside Melbourne,
00:43:33and I was in a mansion.
00:43:35And our dessert was,
00:43:37you know a chocolate magnum?
00:43:39But we made our own version of the chocolate magnum.
00:43:42But we left the freezer open.
00:43:45And they melted, right?
00:43:47And there's a million dollar contract, this one.
00:43:49So we drove to the 7-Eleven
00:43:52and we bought 20 magnums
00:43:54and we peeled the chocolate off
00:43:55and we squared them up
00:43:57and we put whatever
00:43:58and we served them
00:43:59and they said,
00:44:00they taste like magnums really.
00:44:04And I got paid.
00:44:09We need to cut this pork belly.
00:44:12The skin is crispy.
00:44:17Oh my God, I think these are...
00:44:18Oh my God, shit.
00:44:20This is...
00:44:21That's like underdone.
00:44:23Some of the pork looked a little pink.
00:44:25Like it looked...
00:44:26Maybe it wasn't cooked
00:44:28for long enough.
00:44:29Look at that.
00:44:37Far out.
00:44:39Oh, it's going to break us
00:44:41if that pork is going to be inconsistent.
00:44:46Oh, so that pork is alright.
00:44:48But at this point I was like,
00:44:49the guests have already been waiting
00:44:51so long for this main meal.
00:44:53We just need to get it out.
00:44:54I'm just going to start plating these.
00:44:56Are you happy with that?
00:44:57Yep.
00:44:58They're not going to be happy about the wait.
00:45:00No, they're not going to be happy about the wait at all.
00:45:01So we need to move really quickly, hey.
00:45:03Which one's next best one?
00:45:04This one?
00:45:05Yep.
00:45:06That one?
00:45:07At this point, I'm just glad
00:45:08we've plated something.
00:45:09But we've definitely lost control
00:45:11of the food.
00:45:13But I mean,
00:45:14the peanut sauce,
00:45:15we know that.
00:45:17Cassie's signature dish.
00:45:18Isn't it, Ash?
00:45:19Absolutely.
00:45:20I was proud of the salad.
00:45:21I liked that salad.
00:45:23I thought that was beautiful.
00:45:24This is our friendship on a plate, really.
00:45:26Yeah.
00:45:27Alright, we're almost there.
00:45:28That one needs more salad.
00:45:29That needs more salad.
00:45:31We're just throwing it on,
00:45:32trying to get it on.
00:45:33Time was against us.
00:45:34We just needed to get those plates out.
00:45:37But I was really worried about the pork.
00:45:40This one's for Manu.
00:45:41Hold on.
00:45:45Let's go.
00:45:47Let's go.
00:45:58Main is served.
00:46:00The girls look dishevelled.
00:46:02They don't come out looking confident.
00:46:09Famished.
00:46:10Looks good.
00:46:11Good serving size, eh?
00:46:14Thank you so much.
00:46:18Sorry.
00:46:21I could see red flags.
00:46:23I took two seconds looking at that pork belly
00:46:25and was like, there's something wrong here.
00:46:33If the pork is not juicy,
00:46:35it's not melting in the mouth,
00:46:39it can be really hard to cut.
00:46:40It can be chewy.
00:46:41It can be really unpalatable.
00:46:44I'm worried.
00:47:02In Adelaide,
00:47:03Ash and Cassie have just served up their main,
00:47:06crispy pork belly with green papaya salad.
00:47:11This dish means a lot to us.
00:47:14But I'm really worried about the pork
00:47:16because they might be chewy,
00:47:17or they might be underdone,
00:47:19and we want that skin to be super, super crispy.
00:47:33Thank God I heard that crunch.
00:47:35That's a good sign.
00:47:36Thank God.
00:47:38Thank you, ladies.
00:47:41Two, four, six, eight.
00:47:42Bog in, don't wait.
00:47:49It did have crisp,
00:47:50but it was so undercooked.
00:47:52It was so tough.
00:47:59I'm going to try it.
00:48:00I'm going to try it.
00:48:01I'm going to try it.
00:48:02I'm going to try it.
00:48:03I'm going to try it.
00:48:04I'm going to try it.
00:48:05I'm going to try it.
00:48:06I'm going to try it.
00:48:14They're both just really nice girls,
00:48:16so I want it to be good.
00:48:19But the crackle wasn't there,
00:48:21and it was a bit chewy,
00:48:22so yeah, it wasn't real good.
00:48:26The sauce is great.
00:48:33Salad's a nice lunchtime salad.
00:48:36Oh, it's overcooked.
00:48:39Unfortunately, this dish didn't hit the jackpot.
00:48:42The salad was not on point.
00:48:45Pork belly, unfortunately, didn't enjoy it.
00:48:49I actually love that salad.
00:48:51The coriander and the chilli.
00:48:52That sauce was amazing.
00:48:54I would have that sauce on anything.
00:48:56Honestly, unreal.
00:48:58It's probably the best satay sauce I've had,
00:49:01but my crackle's all burnt.
00:49:03The pork belly, none of the fat.
00:49:05None of the fat underneath the top is rendered at all,
00:49:09so it's just, you couldn't really eat it.
00:49:11The pork belly is just, it was like very chewy.
00:49:15If I would get like this plate at a restaurant,
00:49:19I think I would bring it back.
00:49:22Are we in consensus that the boys are ahead,
00:49:24or is there, where are we?
00:49:26Boys ahead.
00:49:28Far or close?
00:49:29Far.
00:49:30Far.
00:49:31We wanted them to do well,
00:49:32but I think we feel pretty safe right now,
00:49:34to be honest.
00:49:39My stomach was in my throat.
00:49:40I had butterflies.
00:49:42The pork, I wasn't 100% happy with,
00:49:45but I mean, we had the crispy skin,
00:49:47we kind of ticked one box,
00:49:49so I was nervous to receive the verdict.
00:49:53Ash and Cassie for main course,
00:49:56crispy pork belly with green papaya salad.
00:50:01Tough day at the office?
00:50:03Very tough.
00:50:04Very tough.
00:50:06I'm not going to beat around the bush.
00:50:10I'm disappointed.
00:50:13What you've been able to achieve is a crispy rind,
00:50:17which was crispy and pleasurable.
00:50:21Whatever was underneath, though,
00:50:22was unseasoned, unloved, and uncooked.
00:50:29Your enemy today was time.
00:50:32If we had got that on an hour before,
00:50:34we would have had it bang on.
00:50:36Like, we've got one component,
00:50:38but we haven't got the softness.
00:50:40The green papaya salad,
00:50:42you had a bit of heat in there,
00:50:43you had a bit of moisture.
00:50:44Like, it did its job.
00:50:45There was flavours on there.
00:50:47You just got your timing wrong.
00:50:49That was, yeah, a bit hard to hear.
00:50:54Now, the satay sauce.
00:50:57Top notch.
00:50:59But unfortunately, that top notch sauce
00:51:01is not what's going to give you a great score on that dish.
00:51:06We had a lot of negative feedback from the main,
00:51:10but hearing that our peanut satay sauce was top notch
00:51:14from one of the best chefs in Australia,
00:51:17I was just like, oh, my gosh.
00:51:21We had a good entree.
00:51:22We've had an upset.
00:51:24It's three courses.
00:51:26It's three courses.
00:51:27We've still got another one to go.
00:51:29That's it.
00:51:30It's up from here.
00:51:31We're going to give each other a hug.
00:51:33Remind each other while we're here
00:51:35and get a good deserto, yeah?
00:51:37Bloody O's.
00:51:38Bloody O's.
00:51:47Bloody O's.
00:51:48Bloody O's.
00:51:49Bloody O's, mate.
00:51:51I saw everyone's plates.
00:51:53I know.
00:51:54I could see the fat.
00:51:55That was, yeah, half eaten.
00:51:58Yeah.
00:51:59We can only go up from that dish.
00:52:02You can't get much worse than that.
00:52:04I think if we can nail the dessert,
00:52:07that could just keep us in the game.
00:52:09Yeah.
00:52:10This is our time to redeem ourselves.
00:52:12Our main was not where we wanted it to be,
00:52:14so we have this last chance to make our dessert top notch.
00:52:18The crumb's done.
00:52:19We just need to kind of pound it up.
00:52:21For dessert, we are making coconut and kaffir lime panna cotta
00:52:25with lime syrup and ginger crumb.
00:52:28We'll end our three-course menu in something really light,
00:52:31something really delicious.
00:52:33We've already done the panna cotta.
00:52:34We've already done the crumb,
00:52:35so all we have to do is that lime syrup.
00:52:37So the lime syrup is the citrus element to the dish.
00:52:42The syrup really acts as a sweet to pair with the panna cotta
00:52:45that's not very sweet.
00:52:47That's how we like this panna cotta.
00:52:49There was only a small portion of sugar.
00:52:51We don't like overly sweet desserts.
00:52:54Everything is riding on this panna cotta now.
00:52:56Yeah.
00:52:57Because if we don't nail this, then, like, we're going home.
00:53:00I'm just so worried about that panna cotta setting.
00:53:03It could not set and just be, like, liquid on the plate.
00:53:07I'm really feeling the pressure
00:53:09because we've got this one chance to prove ourselves with this dessert.
00:53:19We'll just have to see.
00:53:21Take them out.
00:53:23I'm freaking out that we're not going to have a dessert,
00:53:25that we're not going to be able to get these panna cottas out.
00:53:28All right, Cassie, are you happy if I flip this out?
00:53:31Hang on.
00:53:33Yeah, I need your moral support over here.
00:53:36The stakes are so high and this could make or break us this dessert.
00:53:42I felt sick to the stomach.
00:53:45The panna cottas hadn't set.
00:53:47The whole dish is ruined.
00:53:54As Ash and Cassie prepare dessert,
00:53:57they're served a panna cotta catastrophe.
00:54:00Far out.
00:54:02The panna cottas hadn't set.
00:54:04We're not going to have anything to serve.
00:54:07All right, dessert, what's the perfect panna cotta?
00:54:10It has to be set right.
00:54:12If it's got the nice jiggle and good shape, that's a great start.
00:54:16Interested to see what the coconut, instead of the cream,
00:54:20whether it has the same kind of richness.
00:54:23And I'm curious as to whether the kaffir lime and the lime syrup,
00:54:28being two different kinds of limes,
00:54:30are going to compete or complement.
00:54:32It has to be sweet but not too sweet.
00:54:34How are you going over there with the panna cotta?
00:54:37We had 14 moulds, 12 need to go out.
00:54:41The first panna cotta came out soft and I just feel the pressure
00:54:45because we don't have much room for error.
00:54:50Last dish, last chance to redeem ourselves.
00:54:54Prove to everyone why we deserve to be here.
00:55:00Oh, my God!
00:55:03Thank the Lord.
00:55:05Thank the Lord.
00:55:07Look at that. Hang on, wait for it.
00:55:09Oh, my God.
00:55:13Oh, my God. Thank God.
00:55:16Oh, my God.
00:55:18Go you.
00:55:20Oh, my God.
00:55:22Oh, my God.
00:55:24Oh, my God.
00:55:27Oh, my God. Go you.
00:55:29It comes out so smooth and so perfect.
00:55:36This dish could now save us.
00:55:38Alright, you're doing amazing.
00:55:40Alright, we're back on.
00:55:42It's jiggling. The panna cotta jiggles.
00:55:44Jiggle, jiggle, jiggle, jiggle.
00:55:46Game on, we're back in the game.
00:55:48Oh, my God, we could be on for a great score here.
00:55:52Oh, my gosh.
00:55:53But I still have to do this 11 times.
00:55:55All 11 have to also come out perfectly.
00:55:58I've got to work really quickly, but I don't want to stuff it up.
00:56:05Amazing, amazing.
00:56:07Oh, my God.
00:56:09Is this our redemption?
00:56:11This is our redemption.
00:56:13Panna cotta, do you think we could get a 10 with this one?
00:56:17Absolutely, yes, we could, definitely.
00:56:20On paper, it sounds very promising, so yes, we could.
00:56:24Panna cotta is a very, very traditional dessert.
00:56:29And I've never seen anything with kefir lime.
00:56:32But we're very, super keen to try.
00:56:34If it's good, it's good, guys.
00:56:36What can you do?
00:56:37Are you guys expecting a 10 from your dishes?
00:56:40We hope to have at least one 10.
00:56:43Good, I like that.
00:56:44I like that, my love.
00:56:46Me too.
00:56:48What is the total score you're aiming to?
00:56:5290.
00:56:53Yeah, I was thinking the same.
00:56:54We're aiming for 90.
00:56:55Yeah.
00:56:58Simone and Viviana have talked the talk, so I'm expecting big things.
00:57:02It's great to hear, because you're the next to cook.
00:57:16We're the next.
00:57:17We're the next.
00:57:18We're the next.
00:57:19We're the next.
00:57:21I'm so excited.
00:57:22Very nervous, don't get me wrong, but extremely excited.
00:57:26Mike, are you excited to be going to a proper Italian?
00:57:31They haven't been to my house yet.
00:57:38See, the fact they've got an Italian accent, I kind of...
00:57:41It doesn't matter.
00:57:43It doesn't matter.
00:57:44I don't think they're much of a threat, because he owns a pizza shop.
00:57:48But it doesn't make him a great cook.
00:57:51And Viviana cuts hair for a living.
00:57:56I'm looking forward to it.
00:57:57Which Italian team is going to come out on top, then, if we're talking real deal Italian?
00:58:02I think we'll come out equal.
00:58:04Oh, darling, that's a safe answer.
00:58:06Yes.
00:58:08So what's your answer?
00:58:10We are.
00:58:12There is only one Italian team in the competition.
00:58:15To be honest.
00:58:16Amen.
00:58:19We're going to pour the lime syrup on the panna cotta,
00:58:22and then we're just going to leave a little crumb trail.
00:58:25We're really happy with the ginger crumb.
00:58:27The lime syrup was absolutely unreal.
00:58:30We actually got 12 perfect panna cottas on the plate.
00:58:33So, Ash, I'm just going to pour a little bit on like that.
00:58:37Do you want me to start crumbing?
00:58:39Yeah, crumb it.
00:58:41This dessert is so fresh and light.
00:58:44The panna cotta's not too sweet.
00:58:46Then you have the sweetness and the zest from that lime syrup,
00:58:49but then the ginger crumb comes along and gives it that beautiful texture.
00:58:54And I feel like this could keep us in a really good position for the competition.
00:58:59We did it.
00:59:00I'm really happy with this plating.
00:59:02Manu or Colin?
00:59:04Manu.
00:59:05Let's do it.
00:59:07Let's do it.
00:59:13Dessert is served.
00:59:17Oh, that's my shell.
00:59:24Jiggles.
00:59:25Good.
00:59:26Good.
00:59:27They got the right jiggle jiggle,
00:59:29so I'm very excited to try it.
00:59:34No worries.
00:59:37Mmm.
00:59:40It looked beautiful.
00:59:41It looked really delicious.
00:59:45They're just beautiful people, so I want them to do really well.
00:59:49Sam.
00:59:56We got the lime.
00:59:59Oh my God, it's such a relief that that panna cotta is perfect,
01:00:03but I just hope they like all the other elements.
01:00:20In Adelaide, Ash and Cassie are hoping to end their night on a high with their dessert,
01:00:25coconut and kaffir lime panna cotta with lime syrup and ginger crumb.
01:00:30Our entree was really good.
01:00:32We received some positive and some criticism about that.
01:00:35Our main was absolutely chaotic.
01:00:37It showed on the plate.
01:00:38This dessert could actually rescue the whole night.
01:00:52Thank you, ladies.
01:00:54Thanks.
01:00:57Buon appetito.
01:01:11The texture and consistency was perfect.
01:01:21It was a bit bland.
01:01:22It needed a bit more sugar.
01:01:23It needed something.
01:01:27There wasn't a lot of sweetness in the panna cotta.
01:01:29I think the girls really went down the healthy road.
01:01:31They removed all the sugar from the panna cotta, so it tasted like a savoury dish.
01:01:37I'm not really a big dessert person, but I thought it tasted delicious.
01:01:41Probably my only downside, the syrup could have been a bit thicker,
01:01:44but other than that, I was happy with it.
01:01:47I've really got no complaints against today.
01:01:49Simone.
01:01:51Tell me everything.
01:01:52Tell me everything.
01:01:54Sometimes we never have to try to change the classics because we can go wrong.
01:01:59And this time, for my opinion, it did go wrong.
01:02:03They replaced the cream with the coconut cream.
01:02:05It was actually giving a kind of bitter flavour when I was eating by itself.
01:02:10So for me, it's a big no.
01:02:12I think that the panna cotta was very well executed.
01:02:15Like, it had the jiggle.
01:02:17Not the biggest fan of the coconut in it.
01:02:20I don't think it was a failure.
01:02:22It was a failure.
01:02:24I liked it, but it wasn't exceptional.
01:02:37Ash and Cassie for dessert.
01:02:39Coconut and kaffir lime panna cotta with lime syrup and ginger crumbs.
01:02:46Panna cotta was done well.
01:02:48It had a beautiful wobble.
01:02:50The spoon was gliding through, melting in your mouth.
01:02:53And that is what a panna cotta is supposed to be.
01:02:58What a panna cotta is also supposed to be is perhaps a little sweeter.
01:03:02And I know maybe you pull the sugar out to make it a little healthier,
01:03:07but you know when you put salt in a savory dish, it enhances the flavour?
01:03:12When you put sugar in a sweet, it enhances the flavour.
01:03:16I think the flavour of the coconut is lost because of the lack of sweetness.
01:03:22I didn't mind, actually, the lack of sweetness.
01:03:25If the pork had worked out to be such a rich dish, this would have panned out.
01:03:29Obviously it didn't, but I loved the syrup on the bottom,
01:03:34because I thought that sort of lifted the entire dish.
01:03:38I wanted a lot more crumb, because that crumb was beautiful.
01:03:42It sort of broke up the creaminess.
01:03:45We had the basis, but we just wanted those few extra elements.
01:03:48You are on course. Dessert was okay.
01:03:51Thank you so much.
01:03:53Thank you, ladies.
01:04:00I feel a little bit heartbroken.
01:04:02I know, a little bit disappointing.
01:04:05I think at the end of the day, we've learnt heaps just from this one cook.
01:04:10So we've got to hold our heads high and be proud of what we've done.
01:04:15With all three courses served,
01:04:17it's time for the guest teams to score Ash and Cassie's Instant Restaurant out of 10.
01:04:24Yeah, so Instant Restaurant 2, Ash and Cassie.
01:04:27We have entree, the duck, above average for me.
01:04:30The duck was cooked really well.
01:04:32It was still nice and juicy, not dry at all, and all the flavours balanced out.
01:04:35The duck pancakes were the best dish of the whole meal.
01:04:40Probably wasn't as good as our mussels, what do you think?
01:04:42Yeah, I agree.
01:04:43And then mains, you had the crispy pork belly and the green papaya salad.
01:04:50Undercooked.
01:04:52That peanut sauce was good, though.
01:04:54That was delish.
01:04:55Yeah.
01:04:56I wish it turned out better for him, like I did, but it just didn't.
01:04:59Then for dessert, panna cotta.
01:05:02Panna cotta with kaffir lime.
01:05:04I think they took it a bit too far with removing the sugar.
01:05:08It'll be risky to twist a classic.
01:05:13It was not sweet enough.
01:05:15I'm happy with either a 5 or a 6, bro.
01:05:17Yeah, alright.
01:05:18You decide.
01:05:19Alright, well if that's the case, I'm gonna go with a 6 out of 10.
01:05:236 out of 10.
01:05:24Definitely 6 out of 10.
01:05:25What are we thinking, bro?
01:05:275.
01:05:285.
01:05:29To me, it's either a 5 or a 6.
01:05:33I reckon a 5.
01:05:345?
01:05:35I think we should go 5.
01:05:385?
01:05:39Yeah?
01:05:405 it is.
01:05:41I think we need to give the girls a 5.
01:05:435.
01:05:44Yep.
01:05:46Now we just gotta see what score they give us.
01:05:48Let's go.
01:05:50No, we're not gonna get a score as high as the boys.
01:05:55But I don't want to be on the bottom of the leaderboard at the end of this round.
01:06:01That would be soul-crushing.
01:06:02It would be.
01:06:11As we're walking to get our final scores, I'm worried that we're gonna get a really low score.
01:06:19We've put our heart and soul into these dishes.
01:06:22I don't think we could have done any more.
01:06:25What?
01:06:35Ash and Cassie, thank you for inviting us into your home and sharing your healthy and homely meals.
01:06:43It's time for the scores.
01:06:47The guest teams have given you a combined score of…
01:06:5526 out of 50.
01:07:00When you've spent hours in the kitchen and you're working so hard,
01:07:04and you're putting everything in to get a score of 26, yeah, it is disheartening.
01:07:13Gosh, if I was Ash and Cassie, I'd feel deflated.
01:07:18I'd feel sad for them.
01:07:21And now it's our turn to score each dish out of 10.
01:07:26Ladies, you started with the duck pancakes.
01:07:30I'm very impressed with the pancakes themselves.
01:07:33To make them from scratch, great job.
01:07:36The duck was well cooked, though the crispy skin wasn't all the way crispy,
01:07:40which would have given a beautiful texture to the pancake.
01:07:45The sauce needed to be pimped right up.
01:07:50We needed a bit more salt, a bit more vinegar.
01:07:52If we had it on that, we would have had a spot on dish.
01:07:55Yeah, right.
01:07:57So for your entree tonight, I score you a 7.
01:08:03The score I'm giving you for your entree is a 7.
01:08:08Oh, that's so good, that's amazing.
01:08:11I was really pleasantly surprised.
01:08:13To get a 7 out of 10 from a world-class judge, I was really happy with that.
01:08:19Main course, crispy pork belly with green papaya salad.
01:08:24This is where the wheels fell off, ladies.
01:08:26Timing was your enemy.
01:08:29Pork belly had the crispness on top,
01:08:31but unfortunately we didn't give it the two hours it needed to be melting
01:08:35and just falling apart.
01:08:38The pork was tough and sort of inedible.
01:08:42Yeah.
01:08:44Actually, it was disappointing.
01:08:47Actually, it was disappointing.
01:08:49The little savvy was that satay sauce, which was delicious,
01:08:53but again, it wasn't a great main course unfortunately.
01:09:00Yeah, it broke my little heart a little bit,
01:09:02but everything he said was true.
01:09:05So the score I'm giving you for your main course is a 4.
01:09:11For your main course tonight, I score you...
01:09:17a 3.
01:09:23Obviously, that's hard to hear.
01:09:25We didn't apply to be on My Kitchen Rules to score threes.
01:09:30It is disheartening.
01:09:32For dessert, she gave us coconut, kaffir lime,
01:09:35panna cotta with lime syrup and ginger crumb.
01:09:38That could have been a beautiful dessert,
01:09:41but I think you've decided to make it a little too healthy for us.
01:09:45A little bit of sugar would have gone a long way.
01:09:50We had the wobble, we had the set, we had the consistency.
01:09:54I didn't mind the actual lack of sugar
01:09:56because I thought the syrup made up for it.
01:09:58I liked the ginger crumb, I would have liked a bit more.
01:10:01Maybe a bit of shaved coconut to give it a bit of texture.
01:10:04The score I'm giving you for your dessert is a 6.
01:10:07Thank you. Thanks.
01:10:13For your dessert tonight, I score you...
01:10:18a 7.
01:10:19Thank you. Thank you. Thank you.
01:10:22So, Ash and Cassie, that gives you a grand total score of...
01:10:2960.
01:10:30Oh!
01:10:3160.
01:10:32Oh!
01:10:33It's better than we thought.
01:10:37They will take it.
01:10:42With their score of 60,
01:10:44Ash and Cassie are currently on the bottom of the leaderboard,
01:10:47while Rob and Liam remain at the top.
01:10:50There are still four instant restaurants to go.
01:10:53Thank you, ladies.
01:10:55Next up to cook, we're heading to Brisbane.
01:11:01Just cannot wait.
01:11:02Nor can I.
01:11:05We're going to have the best Italian win.
01:11:08Goodnight, everyone. Thank you very much indeed.
01:11:11We cannot wait.
01:11:12We're going to bring you the real Italian
01:11:14all the way from Italy to Brisbane.
01:11:16Brisbane, we are coming.
01:11:18Let's go!
01:11:20See you in Brisbane!
01:11:27Next time, we're in Brisbane,
01:11:29where modern Italians, Simona and Bibiana...
01:11:32We want to bring you a younger Italy.
01:11:34All right.
01:11:35If you're going to mess with an Italian classic,
01:11:37it better be bloody good.
01:11:38..are ready to make their mark.
01:11:40Squish, cut, put, twist. Beautiful.
01:11:43But one team decides to play dirty.
01:11:46Sorry, Simona, can I just ask something, please?
01:11:49Oh, my God.
01:11:51How dare you?
01:11:52You know what? They're scared.
01:11:55All of this emotion is fuel.
01:11:57I'm just going to make sure
01:11:58that everything is going to be absolutely perfect.
01:12:02Which drives the modern Italians to greatness.
01:12:06We have to come on MKR to be something new
01:12:10that I have never eaten before.
01:12:13But will a terrible mistake...
01:12:15No!
01:12:16It's my fault.
01:12:18..mean big trouble in Little Italy?
01:12:21What's happened has never happened before in a competition.
01:12:24I feel very silly.
01:12:26I feel very silly.