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00:00:00♪ Just let me take you to a better place ♪
00:00:03Previously, three original teams kicked off round two
00:00:07with three new teams of gatecrashers.
00:00:10They won't be as good as us?
00:00:11I wouldn't think so, darling.
00:00:13They're gonna be surprised what we actually can do.
00:00:16Sydney's mother and son team
00:00:18delivered the first instant restaurant of the round.
00:00:21How many lads want to spend time with their mum?
00:00:23Well, there's still a lot of time to go in the competition.
00:00:25Where it didn't take long for the sparks to fly.
00:00:29Who do you think will be going home?
00:00:30Definitely not us. No.
00:00:32I actually think it will be you guys.
00:00:34I hope that your arrogance is pure confidence.
00:00:37Oh, my God, here we go.
00:00:38I don't think you're being very fair, actually.
00:00:40Behold, you guys are gonna be terrible.
00:00:42We will kick back.
00:00:43And while Kaz and Fergus' menu
00:00:45initially rose to the occasion...
00:00:47My favourite souffle, done perfectly.
00:00:50...their risky toothfish dish...
00:00:52All right!
00:00:54...came back to bite them.
00:00:56It's sort of a miss for me.
00:00:58Ouch.
00:00:59Leaving them with 72 on the leaderboard.
00:01:02Tonight, it's the first of our OG teams
00:01:06seeking redemption,
00:01:08with Brisbane, Simone and Viviana
00:01:10looking to quiet the competition.
00:01:12Micah, baby, if you have something to say,
00:01:14you say now.
00:01:16Mic 2.0 is here.
00:01:18Yeah!
00:01:20Will the modern Italians
00:01:22make MKR history?
00:01:24Perfecto.
00:01:25It's hard to process.
00:01:28Or will a twist on a classic...
00:01:30What is the twist?
00:01:32...blow up in their face?
00:01:34Why? Why?
00:01:37And as the OGs ramp up the rivalry...
00:01:40There's a fine line between arrogance and confidence.
00:01:42You said arrogance.
00:01:44Yeah, I said the word arrogance.
00:01:46Here we go.
00:01:47...battles erupt...
00:01:48It's your opinion, Lawrence.
00:01:50It's your opinion.
00:01:51I'm grabbing the popcorn.
00:01:52It's because it hates on me tonight.
00:01:54...into all-out war.
00:01:57I think I need to wait.
00:02:08It's time to go.
00:02:12Drive safe.
00:02:13All right, I will do my best.
00:02:17Tonight, we're in Brisbane,
00:02:19where young Italians Simone and Viviana
00:02:21are off and racing
00:02:23for their second instant restaurant.
00:02:25Second instant restaurant tonight.
00:02:27Feeling pretty excited, like nervous mostly.
00:02:33Sharp left, sharp left.
00:02:35Oh, my goodness.
00:02:37This whole procedure
00:02:39of going in the car, go to the shopping
00:02:41is the worst part of the day.
00:02:43If I survive this experience,
00:02:47I can survive everything.
00:02:51Simone's driving is absolutely awful.
00:02:54I feel sick.
00:02:57Madonna!
00:02:59Baby, honestly.
00:03:01I feel like I'm in a boat.
00:03:03Like, just like...
00:03:06Awful.
00:03:08Tonight, we're definitely aiming high.
00:03:10Let's stay focused.
00:03:12We need our redemption time.
00:03:14It is.
00:03:16This means a lot to us.
00:03:18We need to redeem ourselves
00:03:20after the flop of the desert last time.
00:03:24At their last instant restaurant,
00:03:26one team tried to throw Simone
00:03:28and Viviana off their game.
00:03:30Your Instagram clips show you
00:03:32actually in the kitchen.
00:03:34You said you didn't cook.
00:03:36This is not fair. I want the truth.
00:03:38Like, are you for real?
00:03:40And after receiving rave reviews
00:03:42for their entree...
00:03:44It's the first 10 in the competition.
00:03:46...and main...
00:03:48This dish is gonna be one of the dishes
00:03:50we're gonna remember for a long time.
00:03:52...they stumbled on their dessert.
00:03:54It's not cooked.
00:03:56We forgot the flour in the mix.
00:03:58We will ask you guys, please,
00:04:00to share one between the couple.
00:04:02What's happened tonight with the desserts
00:04:04has never happened before
00:04:06in a competition.
00:04:08Leaving them
00:04:10with a score of 74.
00:04:12I want you to remember
00:04:14this moment.
00:04:16You never want to feel that again.
00:04:18We're aiming for a very high score.
00:04:21Yes?
00:04:2393.
00:04:25Our focus now is
00:04:27100% to win in the competition.
00:04:29Cooking means a lot to me.
00:04:31Food is my life.
00:04:33I want to win this competition.
00:04:35We can win.
00:04:37Simone and Viviana,
00:04:39first OG team to cook in this round.
00:04:41Last time they cooked,
00:04:43one mistake took them from here to here.
00:04:45We know Simone and Viviana
00:04:47can cook, but we know
00:04:49that they falter under the pressure.
00:04:51Will they redeem themselves this time around?
00:04:55All right.
00:04:57Yes, I feel it a lot.
00:04:59For entrée, we have
00:05:01beef tartare with crumbed
00:05:03egg yolk and crostini.
00:05:05So for entrée,
00:05:07we've got a bit of a French accent there.
00:05:09We've got a beef tartare.
00:05:11Beef tartare, as we know, is raw beef.
00:05:13How much do we need?
00:05:15Maybe get two of the small ones.
00:05:18It's something that everybody loves.
00:05:20You know, a lot of people would think that tartare
00:05:22is an easy dish to put together.
00:05:24I would disagree.
00:05:26French beef tartare needs to be done
00:05:28very well in a seasoned department.
00:05:30Buongiorno, Vulli.
00:05:32So who is going to carry the trolley this time?
00:05:34I can do it.
00:05:36This entrée is French,
00:05:38so we decided to bring
00:05:40this little surprise,
00:05:42a little twist.
00:05:44What is the twist?
00:05:46Come?
00:05:48No, aspetta.
00:05:50Can I try?
00:05:56Ah, bravo.
00:05:58So we can do it.
00:06:00What is the balsamic glaze?
00:06:02I'll show you something very cool, Amo.
00:06:04So you type the name of the item,
00:06:06and it tells you the aisle.
00:06:08All right, number seven.
00:06:10Six, seven.
00:06:12Last instant restaurant.
00:06:15I've only got three tens.
00:06:17I expect nothing less,
00:06:19and I can't wait to eat it.
00:06:21Hopefully this time,
00:06:23they haven't got the flour.
00:06:25Flour.
00:06:27Like the Lion King vibe.
00:06:31We hear they are the pasta king and queen.
00:06:33I'm hoping that they bring
00:06:35some of their most secret recipes
00:06:37from Italy,
00:06:39share them with us tonight.
00:06:41I'll be very happy.
00:06:43Let's get some prawns.
00:06:45We're back, my friend.
00:06:47So for the main,
00:06:49we'll be serving prawns and potato ravioli
00:06:51with the prawns bisque.
00:06:53Very interesting.
00:06:55These guys know the pasta,
00:06:57but normally when you have a prawn ravioli,
00:06:59you would use, like, scallop as the mousse.
00:07:01Potato is an interesting choice.
00:07:03Let's hope it doesn't overpower the prawn.
00:07:05So tasty. I cannot wait.
00:07:07I made this recipe myself.
00:07:09Prawn and potato ravioli,
00:07:12it is not a traditional Italian recipe
00:07:14or combination of flavor,
00:07:16but we think it really works.
00:07:18We got it. Yes, we got it.
00:07:20So I hope all this effort will pay off.
00:07:28Simone and Viviana
00:07:30now have to set up their instant restaurant
00:07:32before they start to prep their dishes.
00:07:34Ding dong.
00:07:38All right.
00:07:40Sotto le stelle 2.0.
00:07:42The name of our instant restaurant
00:07:44is Sotto le stelle,
00:07:46which means under the stars.
00:07:48Whoo!
00:07:50It's just based on an Italian festivity.
00:07:52We would go with our family
00:07:54to watch the shooting stars.
00:07:56And make wishes.
00:07:58I'm actually excited to show the gatecrashers
00:08:00how our instant restaurant does.
00:08:03I'm going to be the first OG team
00:08:05to cook for them.
00:08:07I want to just show them that the OG,
00:08:09they are stronger.
00:08:11It's all about just making good vibes
00:08:13to make our score to go higher.
00:08:15Are you happy? Yeah.
00:08:17Let's say that we are more focused on the food
00:08:19than the presentation.
00:08:23Simone and Viviana
00:08:25will now have to get changed
00:08:27and will have three hours to prep their dishes
00:08:29before their guests arrive.
00:08:31All right, Viviana first.
00:08:37Not too tight.
00:08:39Not like last time. I couldn't breathe.
00:08:41Yep.
00:08:43We feel good.
00:08:45But now we have heaps of work to do.
00:08:47We're going to start
00:08:49the dough for the millefoglie.
00:08:51It is very important we're going to start now
00:08:53with the dessert because this dough
00:08:55requires a lot of time and a lot of resting.
00:08:57For dessert we're having millefoglie.
00:09:00Millefoglie means a thousand layers
00:09:02in Italian.
00:09:04It's very important to get this pastry perfect.
00:09:06Manu knows how technical is a millefoglie
00:09:08because it's also a French dessert
00:09:10as Italian.
00:09:12Simone, do you think that millefoglie
00:09:14was originally French or Italian?
00:09:16I don't want to pick any side.
00:09:18But?
00:09:20But most likely it was Italian.
00:09:22Did the French and Vanilla first
00:09:24or the Italians? I think the French.
00:09:26If you've ever had a vanilla slice,
00:09:28it's kind of that.
00:09:30Millefoglie is very technical.
00:09:32You've got to make the pastry from scratch
00:09:34which is not an easy pastry to build
00:09:36because it's layers of flour, water
00:09:38and butter
00:09:40which you need to layer and roll and layer and roll
00:09:42so you get the rise when you cook in the oven.
00:09:44I think
00:09:46they're shooting themselves in the foot
00:09:48with a dessert like this
00:09:50especially if they need to redeem themselves
00:09:52for the last mistake they've done.
00:09:54I make it just a very rough
00:09:57dough to start.
00:09:59The important thing is to don't
00:10:01stress the gluten too much.
00:10:03Look at you go.
00:10:05While he's doing this,
00:10:07I start making the custard
00:10:09for our dessert.
00:10:15This is like GMA.
00:10:17That's why my muscles are huge.
00:10:19Yeah.
00:10:23Power!
00:10:25Every time you work with this dough,
00:10:27it's getting hot
00:10:29and we don't want the butter to melt.
00:10:31Now, let's go back in the freezer.
00:10:33For how long? Another half an hour?
00:10:35Yeah.
00:10:37The freezer allows me to solidify the butter
00:10:39and then I can stretch it again a little bit,
00:10:41put it back, fold it.
00:10:43That's a lot of work, man.
00:10:45One hour is gone.
00:10:47Yeah.
00:10:49So, Simo, I started working on the prawns
00:10:51for the main.
00:10:54I'm working on the filling
00:10:56of the ravioli
00:10:58and all of the shells
00:11:00of the prawn and the heads
00:11:02for the prawn bisque for the main.
00:11:04I'm going to dream prawns tonight.
00:11:06Are you not the prawn queen?
00:11:08I don't like this titan, bro.
00:11:10No?
00:11:14The timer, it is for my dough.
00:11:24I'm not super happy with this dough.
00:11:26Why?
00:11:28What do you think?
00:11:30It's a bit too thin, this millefoglie.
00:11:32I cannot fill the dough
00:11:34the way it should.
00:11:36I think I'm going to do it again.
00:11:38All?
00:11:40Yeah.
00:11:42I'm not super happy.
00:11:44I was shocked.
00:11:46We don't have time for this.
00:11:48All right, let me do it again.
00:11:50It is a competition,
00:11:52so I didn't feel like to risk it.
00:11:54So I prefer to invest this time
00:11:56on doing a second dough.
00:11:58Just to be safe.
00:12:00Okay.
00:12:02The fear of not being able to deliver again,
00:12:04I think, personally, very bad.
00:12:06This dessert needs to be
00:12:08absolutely perfect.
00:12:10Making a whole new dough,
00:12:12it will take time.
00:12:14This move put a lot of pressure on us.
00:12:17Tomorrow, Viviana's Instant Restaurant tonight.
00:12:19No interruptions before entree, yes?
00:12:21No, Mike 2.0's here tonight.
00:12:23All that is, is just you
00:12:25being you,
00:12:27except inserting a bit of a filter.
00:12:29So you think someone else
00:12:31might be opening their mouth?
00:12:33I think Janie's going to throw herself under the bus.
00:12:35Tonight, the gate crashers
00:12:37are going to know why the OG's are the OG's,
00:12:39don't you reckon?
00:12:41If I know Janie enough,
00:12:43and I've only known her for one instant restaurant,
00:12:45she's going to be bringing up what I've said the night before.
00:12:47So there'll be a little bit of tension in the air.
00:12:53What up?
00:12:55Hey.
00:12:57How are you?
00:12:59How are you? How are you going?
00:13:01Nice to see you.
00:13:03Did you see Lawrence's face?
00:13:05Here we go.
00:13:08Here we go.
00:13:15They're here.
00:13:17Right now is not the best time
00:13:19to greet everyone.
00:13:21Let's do it.
00:13:23Hello!
00:13:25How are you guys?
00:13:27Especially the gate crashers,
00:13:29obviously we want to look like we've got everything under control.
00:13:31How are you?
00:13:33How are you?
00:13:35They look excited, but extremely nervous.
00:13:37Ciao. Welcome in.
00:13:41Their nervous was really powerful, wasn't it?
00:13:43Let's do it.
00:13:51Oh my god, look!
00:13:53So glad to be home.
00:13:55Like we're floating on cloud.
00:13:59Familiar look, familiar smell.
00:14:01Yeah.
00:14:03I'm not a massive fan of like,
00:14:06pressed off against the wall.
00:14:08Gaudy all the way.
00:14:10We're dining on a clown.
00:14:14Welcome to Sotto le Stelle.
00:14:16This is inspired by
00:14:18an Italian festivity.
00:14:20A good part of this night is
00:14:22whenever you see a shooting star,
00:14:24you need to make a wish.
00:14:26So guys, tonight make a wish for us.
00:14:28And Mike, baby, if you have something to say,
00:14:30you say it now.
00:14:32Because later on I won't be able
00:14:34to handle it nicely, okay?
00:14:36Mike 2.0 is here.
00:14:38Yeah.
00:14:40We love that.
00:14:44Ciao.
00:14:46Cheers.
00:14:54Bravo, amore.
00:14:56Baby looks good.
00:14:58Well done.
00:15:01At this point I feel good
00:15:03about my second dough
00:15:05for the dessert.
00:15:07I like the way it looks back in the freezer.
00:15:09So now I start
00:15:11with crumbling the yolks
00:15:13for our entree.
00:15:15Placing the bread crumb into the tray.
00:15:17And I'm gonna do a few holes
00:15:19so I'm gonna put like an egg yolk.
00:15:21This is gonna add a little bit of crunch
00:15:23to our...
00:15:25to our beef tartare.
00:15:27Usually they put
00:15:29a normal egg on top with like a little twist.
00:15:31Something a little bit different.
00:15:33What do you think?
00:15:35Yes.
00:15:37What I'm trying to achieve is a light coat
00:15:39of bread crumb
00:15:41and then we put in the fridge.
00:15:43I put in the fridge because it's going to solidify
00:15:45and it will be nice and crunchy
00:15:47when we go to fry.
00:15:49We need to manipulate the egg yolk
00:15:51very carefully
00:15:53because it might crack
00:15:55and that will ruin our entree.
00:15:58It's good to be here.
00:16:00It's nice to have you guys.
00:16:02Welcome.
00:16:04How are you guys feeling after your instant restaurant?
00:16:06I can't begin to tell you how relieved I am.
00:16:08It was a long night.
00:16:10It's hard. We've worn them.
00:16:12You were 100% right.
00:16:14And they weren't being intimidating
00:16:16or anything were they Maddy when they said that.
00:16:18They weren't trying to put us off
00:16:20or make us feel bad.
00:16:22They were saying it with a smile on their face
00:16:24and being lovely.
00:16:28I could feel the tension rising.
00:16:30I was waiting for Lawrence
00:16:32to say something back and I thought
00:16:34I'm staying out of this.
00:16:36Talk about shooting stars.
00:16:38They're shooting mouths as well.
00:16:40I do wonder whether she was
00:16:42including her own mouth in that comment.
00:16:46Definitely stuff went down last night
00:16:48that we're not aware of.
00:16:50I froth a bit of goss
00:16:52as long as I'm not involved in it
00:16:54then I'm down for it.
00:16:56Can you tell us about those guys?
00:16:58The boys.
00:17:00They did a lot of barbecue food.
00:17:02Barbecue food?
00:17:04They did muscles on the barbecue.
00:17:06Let's talk about barbecues again.
00:17:08Shall we?
00:17:10That would be fun.
00:17:12Janie, how old are you?
00:17:14She just pokes, pokes, pokes.
00:17:16Janie, if you want to say something
00:17:18just bring it up.
00:17:21Coming up.
00:17:23It's offensive.
00:17:25Tempers flare around the table.
00:17:27You've managed to offend
00:17:29every single person at the table
00:17:31in one night.
00:17:33Welcome to my kitchen rules.
00:17:35In the kitchen, Simone and Viviana
00:17:37feel the heat.
00:17:39My heart is pounding.
00:17:41There's nothing else I can do.
00:17:43But pray.
00:17:45And an MKR milestone is hit.
00:17:47And get asked what is the dish
00:17:49you remember to be the best in MKR.
00:17:51I think that's the new one.
00:18:13Ready to...
00:18:19They're here.
00:18:21Judges are here, my love.
00:18:23Let's go.
00:18:25The judges are here.
00:18:27We cannot let them see
00:18:29that we're stressed.
00:18:35We're very happy to see
00:18:37Colleen and Manu again.
00:18:39I have a deja vu.
00:18:41I learned the language.
00:18:43I have PTSD.
00:18:45But we feel
00:18:48the pressure on our shoulders again.
00:18:50Good evening, bonsoir.
00:18:52We are back again.
00:18:56Hello.
00:18:58Good evening, bonsoir.
00:19:00Welcome to Soto Restella, guys,
00:19:02which means under the stars.
00:19:04Can I just say, last time...
00:19:06Yes.
00:19:08We were nearly at the star.
00:19:10But this is all another time.
00:19:12Second round.
00:19:14Welcome to our life, man.
00:19:16Please.
00:19:18Open the menu, guys.
00:19:22Oh, beautiful.
00:19:24Ooh la la.
00:19:26As an entree, guys,
00:19:28we got a beef tartare
00:19:30with a crumb egg yolk and crostini.
00:19:36When they say it's everything you donate,
00:19:38it's raw meat and raw egg.
00:19:40And they're both there.
00:19:42As a main, we have the prawn
00:19:45with the ravioli.
00:19:47I love a prawn bisque.
00:19:49Confusing about the potato scenario
00:19:51because I'm not quite sure
00:19:53where that fits in.
00:19:55And then as a dessert,
00:19:57we got the millefeuille.
00:19:59Millefeuille, really technical.
00:20:01If they pull that off,
00:20:03they will get a good score.
00:20:05A little bit of French
00:20:07and a little bit of Italian here.
00:20:09Just the best.
00:20:11And the potato in there.
00:20:13If you've got so much to do,
00:20:15just get back into it.
00:20:17Thank you, guys.
00:20:19Good luck.
00:20:25They replicate what they produced
00:20:27last home round.
00:20:29I think we're going to be seeing
00:20:31a home run.
00:20:33Had it not been for the cake,
00:20:35they may have gone...
00:20:37It would have been record-breaking.
00:20:3980, 90.
00:20:42I think now that
00:20:44the gatecrashers have come
00:20:46into the competition,
00:20:48the OGs are definitely trying
00:20:50to throw us off, that's for sure.
00:20:56So this one is an eye fillet.
00:20:58It's going to be our meat
00:21:00for our tartare.
00:21:02We need to work on
00:21:04our entree. Beef tartare,
00:21:06the classic French dish
00:21:08with a modern Italian twist.
00:21:10We're going to put a lot of goodies inside, yes?
00:21:12Yes.
00:21:14The raw meat has a very flat flavor,
00:21:16so it's very important
00:21:18that we put the right amount of seasoning
00:21:20in our beef tartare.
00:21:22They eat a lot of meat here in Australia.
00:21:24But not raw.
00:21:26We're going to put a lot of olive oil
00:21:28because we want our meat to be nice and shiny.
00:21:30Dijon mustard.
00:21:36Worcestershire sauce.
00:21:40Are you counting the drops, baby?
00:21:42Yes, I did.
00:21:4460.
00:21:46Baby cucumber, brava.
00:21:48Capers, shallots, salt,
00:21:50and pepper.
00:21:58Mmm.
00:22:00It doesn't really taste much.
00:22:02Touch of mustard again?
00:22:04Why not?
00:22:06We need to elevate the flavor profile
00:22:09of this dish.
00:22:11Very close, eh?
00:22:13And then we remember
00:22:15that we got our new Italian twist,
00:22:17the green apple.
00:22:19It's a bit...
00:22:21It's not wet enough, no?
00:22:23With the apple...
00:22:25Elevates?
00:22:27A green apple will add acidity,
00:22:29sweetness, and bite to the meat.
00:22:31It is ripe.
00:22:33It's ripe?
00:22:35It is ripe.
00:22:37It's ripe.
00:22:39Now we're talking about a good beef tartare.
00:22:45Now we're all under the stars.
00:22:47Let's just see if anybody
00:22:49can think of a star
00:22:51that they've met.
00:22:55Maybe I'll kick it off.
00:22:57I have met Bon Jovi.
00:22:59Was anyone impressed with that?
00:23:01Yeah, I was.
00:23:03Very quickly, but still pretty cool.
00:23:06They look alike.
00:23:08Don't you dare.
00:23:10They've got the same hair.
00:23:12What about you guys?
00:23:14Who else has met a star?
00:23:16Justin Timberlake.
00:23:18Tell that story.
00:23:20JT discovered me.
00:23:22That's how my music career started.
00:23:24He came to our school and listened to
00:23:26a couple of us kids sing our songs,
00:23:28original songs, and he really liked mine.
00:23:30And they filmed it,
00:23:32and they put it online, and it went viral
00:23:34JT discovered Fergus.
00:23:36I'd be telling everyone,
00:23:38you should have started,
00:23:40Hey, I'm Fergus, I was discovered by JT.
00:23:46Actually, I should have said Manu,
00:23:48because I have met you before.
00:23:50At Manu's restaurant.
00:23:52At your restaurant, a very long time ago,
00:23:54and we stayed for Starfies.
00:23:56Everyone left, they closed the door,
00:23:58we had drinks.
00:24:00Papa?
00:24:03I met my son.
00:24:09Fourteen seasons of MKR,
00:24:11I met my son.
00:24:13You know, the only thing
00:24:15we don't have in common is the nose.
00:24:17My nose is bigger than yours,
00:24:19but apart from that...
00:24:21It's scary, mate.
00:24:23I might do a bit better with the women.
00:24:25I've got a good French accent.
00:24:29Pete, are you excited about tonight?
00:24:31I love a good beef tartare.
00:24:33I'm kind of expecting
00:24:35maybe capers through it.
00:24:37Could they get high score with the tartare?
00:24:39Look, how many times
00:24:41have we had the conversation about
00:24:43a simple dish and execution?
00:24:45You execute this well,
00:24:47and I don't see why not.
00:24:49I'm hoping that they've got a lot of experience
00:24:51with beef tartare and how to
00:24:53slice it right, because I think I would
00:24:55definitely struggle myself.
00:24:57That's really tricky to get right,
00:25:00so...
00:25:02I think it's a tricky one,
00:25:04because you kind of need to rely on
00:25:06just the freshness of the beef.
00:25:08The crumb yolk and the crostini
00:25:10might make it a little bit nicer,
00:25:12but it's not much of a...
00:25:14Do you think that's all it is?
00:25:16To me, but yeah, look,
00:25:18I'm keen to try it.
00:25:20I love it.
00:25:22It is just a piece of chopped meat
00:25:24with some seasoning.
00:25:26It sounds simple.
00:25:28But frankly, if you think tartare is easy,
00:25:30you're wrong.
00:25:36I'm gonna put three drops of balsamic glaze
00:25:38on the dishes and smash it
00:25:40with the spoon.
00:25:42We definitely want the plate
00:25:44to taste good, but to look good, too.
00:25:46For entrée,
00:25:48we'll be serving beef tartare
00:25:50with a twist.
00:25:52We put apple in it.
00:25:54I think it's definitely gonna surprise our guests tonight.
00:25:57I just like the texture of the raw meat.
00:25:59Yeah, I love it, too.
00:26:01I really like the acidity that it goes with it,
00:26:03so I'm a big fan.
00:26:05And also some crostini.
00:26:07They are going to be used to scoop
00:26:09the tartare, basically,
00:26:11and add a nice touch of crunch.
00:26:13Usually for crostini, we use bread.
00:26:15We decide to go with lasagna sheets
00:26:17to give this beef tartare
00:26:19an Italian twist that will make
00:26:21our score to go higher.
00:26:23We're going to boil it.
00:26:25I think they're ready.
00:26:27And then we're going to fry it.
00:26:31Oh, yes.
00:26:33Are you happy with it?
00:26:35Yeah, I'm very.
00:26:37All right, I'm gonna start to do the gnoccoli.
00:26:39I need the eggs to be crunch outside,
00:26:41runny inside.
00:26:43It can break very, very easily.
00:26:45We need to really
00:26:47execute it very well.
00:26:49It is a very gentle procedure.
00:26:51How are you feeling?
00:26:53How is it going?
00:26:55I feel like it's very, very delicate,
00:26:57so I need to really be careful
00:26:59on every single movement I do.
00:27:01I believe in you very much.
00:27:05How many did you break?
00:27:07One, because I touched it
00:27:09to see if it was cooked.
00:27:11So we got 12 yolks.
00:27:13Let's put everything together, yeah?
00:27:17If I touch it too hard,
00:27:19it's gonna break.
00:27:21Too much, it's gonna break.
00:27:23It's like a surgical procedure.
00:27:25These egg yolks,
00:27:27they're very, very soft.
00:27:29I'm so scared that they're gonna break.
00:27:31The thing is that if it breaks
00:27:33on top of it, we're ruined.
00:27:35Like, we can't serve it.
00:27:37This is extra soft.
00:27:39You're doing great, sweetie.
00:27:41Oh, my goodness, my heart is pounding.
00:27:43I'm stressed at the moment.
00:27:45If you change a French classic,
00:27:47you need to be ready to nail it.
00:27:49One more.
00:27:51You will be judged a lot by it.
00:27:53Oh!
00:27:59Like, especially Manu.
00:28:01So that will be for Manu?
00:28:03This one for calling?
00:28:05Let's rock and roll.
00:28:13Entrez.
00:28:15He's served.
00:28:19This is our first course
00:28:21on our second instant restaurant.
00:28:23We're taking a huge risk
00:28:25by serving
00:28:27this French classic
00:28:29to a French chef.
00:28:31This entrez will set
00:28:33the mood of the night.
00:28:35Thank you so much.
00:28:37So if we start with a bad food,
00:28:39it will be hard to recover from it.
00:28:49♪ ♪
00:29:15Manu was looking like...
00:29:17doing this.
00:29:19Yeah.
00:29:21He handled that like a disappointed look.
00:29:27He didn't like it.
00:29:29Coming up,
00:29:31the judges are left confused.
00:29:33Why?
00:29:35Why?
00:29:37I feel like we failed.
00:29:39And Janie and Lawrence's grudge match
00:29:41erupts.
00:29:43It's offensive.
00:29:45But you know what? Let me finish.
00:29:47I'm grabbing the popcorn
00:29:49because it hates off me tonight.
00:29:55In Brisbane,
00:29:57Simone and Viviana
00:29:59are on a knife's edge
00:30:01as the judges taste their modern take
00:30:03on a traditional French beef tartare.
00:30:11Thank you. Enjoy, guys.
00:30:13Thank you. Thank you so much.
00:30:15Bon appétit.
00:30:33I feel
00:30:35terrible for not wanting to eat
00:30:37the dish, just because
00:30:39it's rude not to, so I taste
00:30:41a little bit of it.
00:30:43And still...
00:30:45It's not up-garlic.
00:30:51It's a balancing
00:30:53beginning of the apple.
00:30:55I was possibly expecting that.
00:30:57That is so good.
00:31:01Mike, you've cleaned up the plates. Look at that.
00:31:03I loved it.
00:31:05I loved the egg.
00:31:07I loved the beef tartare.
00:31:09I don't know
00:31:11whether it just needed a bit more seasoning to balance
00:31:13the apple with the meat.
00:31:15Personally, I didn't like the apple.
00:31:17I just think
00:31:19a tartare doesn't need
00:31:21that kind of sweet element,
00:31:23that zing and that crunch from
00:31:25something like green apple. Overall,
00:31:27a pretty solid dish still, so
00:31:29it's scary to think that's what we're
00:31:31kind of going up against.
00:31:33It's pretty impressive.
00:31:35And I'm starting to worry a little bit
00:31:37if this is kind of where the night's heading.
00:31:41I critiqued honestly,
00:31:43and that was amazing.
00:31:45It's going to be a challenge
00:31:47to beat that, to be honest.
00:31:49So the Germans are worried.
00:31:51They've still got two courses to go, you know.
00:32:01We are feeling
00:32:03not 100%
00:32:05confident.
00:32:07When Manu tried
00:32:09our beef tartare,
00:32:11he looked so disappointed.
00:32:13We tried to update
00:32:15a
00:32:17French classic,
00:32:19and I feel like we failed.
00:32:25I see Marianne and Viviana for entree.
00:32:27Beef tartare
00:32:29with crumbed yolk and
00:32:31crostini.
00:32:33And a little bit
00:32:35of surprise
00:32:37of Granny Smith apple.
00:32:41I'm a classy type of guy
00:32:43when it comes to French food.
00:32:45Why?
00:32:47Why
00:32:49apple?
00:32:57Why
00:32:59have I not thought about
00:33:01this before?
00:33:03It's
00:33:05clever.
00:33:07Loved the apple
00:33:09with the beef.
00:33:11It was there for the acidity.
00:33:13It was there for the texture.
00:33:15The egg yolk, I thought you were going to trip
00:33:17yourselves up on that, but it actually,
00:33:19when you crack it open and spread it over
00:33:21that beef, it's there to enrich it, and that's what
00:33:23it did. And that tasted like a
00:33:25pasta sheet to me.
00:33:27It is.
00:33:29Ah.
00:33:31One criticism.
00:33:33Just would have added a few more capers
00:33:35or a few more cornichons.
00:33:37There was a lot of sweetness with the apple.
00:33:39Well, you're thinking
00:33:41outside the box.
00:33:43Great start to a meal.
00:33:45The fact that we're going back
00:33:47in the kitchen with this massive
00:33:49confidence boost.
00:33:51Thank you, Chef. It just
00:33:53gives us the fuel to deliver
00:33:55an amazing main, hopefully.
00:33:59So good.
00:34:01Oh, my God, you're so good.
00:34:03So good.
00:34:05All right, now, focus.
00:34:07We've got so much to do.
00:34:09For main, we have
00:34:11potato ravioli with prawn bisque.
00:34:13This is my
00:34:15most loyal friend that I have.
00:34:17I thought it was me.
00:34:19Yeah, after my
00:34:21beautiful pasta machine.
00:34:23We need to do all of the ravioli,
00:34:25and it's not that we need to do two or three.
00:34:27At least 75.
00:34:29This is actually the first time we make
00:34:31this much ravioli, so that's
00:34:33the thing that scares me the most.
00:34:37I need more flour.
00:34:41Now the cat's out of the bag with Mike
00:34:43being Mike 2. I want to know
00:34:45why were you deemed to be Mike 1?
00:34:47What did you do that was so horrible?
00:34:49Come on, give it to us.
00:34:51Mike 1 is not like Mike
00:34:532. I was critiquing
00:34:55my heart and my mouth and my taste.
00:34:57It just went downhill from there
00:34:59every night.
00:35:01Who have you had the most conflict
00:35:03with at the dinner table?
00:35:05I'm sitting right next to him.
00:35:09Wow.
00:35:11We're not surprised about that.
00:35:13On that
00:35:15notion then, I felt like
00:35:17on the first night, I think what you
00:35:19said was really rude to
00:35:21meet us for how long? Half an
00:35:23hour and then say what you
00:35:25said was rude.
00:35:27What did I say? You said we were
00:35:29arrogant. No. No, I actually
00:35:31didn't.
00:35:33Okay, you used the word we were arrogant.
00:35:35You just said I
00:35:37used the word you were arrogant.
00:35:39Arrogant's one word. You said use
00:35:41the word we were arrogant. Multiple
00:35:43words.
00:35:49Seriously? What game
00:35:51is he playing?
00:35:53What do you term arrogance
00:35:55as being? What's that being arrogant?
00:35:57There's a fine line between
00:35:59arrogance and confidence. But you
00:36:01didn't say confidence. You said arrogance.
00:36:03Because I actually questioned you on that. You said
00:36:05arrogance. Yeah, I said the word arrogance.
00:36:07I'm just grabbing the popcorn.
00:36:09It's because it hates on me tonight.
00:36:11If I said to someone... It's really...
00:36:13Do you want me to finish?
00:36:15Sure, you go
00:36:17ahead. I said
00:36:19I hope what sounds
00:36:21like arrogance is confidence.
00:36:23Oh, that's so different.
00:36:25That is the exact wording.
00:36:27Oh, damn. This is our first
00:36:29instant restaurant
00:36:31and it's a blow up.
00:36:33Wow, welcome to My Kitchen Rules.
00:36:35This is going to be a hoot. It's offensive.
00:36:37No, it's not.
00:36:39I have offended you. It's not offensive.
00:36:41If we want to speak about words and offending people,
00:36:43you've managed to offend every single person
00:36:45at the table in one night. Really? Okay.
00:36:47Let's start with the barbecue
00:36:49boys. If I hadn't have pulled you up
00:36:51on what you said about an entire way of cooking,
00:36:53it would have been left at our cooking
00:36:55is better because barbecuing doesn't
00:36:57count.
00:36:59It's just nonsense.
00:37:01How can you insult a barbecue? That
00:37:03really doesn't make sense to me.
00:37:05You were saying about talking
00:37:07about barbecues in particular.
00:37:09Time to jump in. No, no, I want
00:37:11to get to the bottom of this. I'm saying
00:37:13even if you said Australian barbie, how do you
00:37:15I think it feels to say that these guys are
00:37:17doing German food and it's basically schnitzel.
00:37:21Aye, aye, aye.
00:37:23These guys are children.
00:37:25We love schnitzel. There's nothing wrong with saying schnitzel.
00:37:27We love it.
00:37:29I've heard better arguments from year nine girls.
00:37:31This is just so stupid.
00:37:33Mum was trying to say,
00:37:35hey, you guys look schnitzel. I think she didn't mean it in that way.
00:37:37It came across a bit arrogant.
00:37:39If that's not how you meant to say it,
00:37:41that's okay.
00:37:44Jenny, she felt really
00:37:46upset about it.
00:37:48You could see it in her face that she did not
00:37:50want to come across like that.
00:37:52My mum is the nicest person ever.
00:37:54Let me finish.
00:37:56I'm not going to sit through another five
00:37:58instant restaurants where you do sly little
00:38:00backhanded comments to people and then
00:38:02if someone pulls you up on it, you go, I'm the nicest
00:38:04person. What I think is you're used to people just
00:38:06taking on what you say and just going like, I just won't
00:38:08make a big deal of it. Let it go.
00:38:14It's okay.
00:38:16I think I'm in time.
00:38:27In the kitchen,
00:38:29the prawn bisque for Simona and Viviana's
00:38:31ravioli is simmering.
00:38:33What do you think are they talking about?
00:38:35We're expecting only good vibes.
00:38:39But they're unaware things are
00:38:41really boiling over around the dinner
00:38:43table.
00:38:45I think I'm in time.
00:38:53I think he is.
00:38:55That's good. I would say she is.
00:38:57I love that you defend your mum, but the thing is
00:38:59you can say that you don't want to see your mum be offended.
00:39:01I don't want to see all the people at the table being offended.
00:39:05If anyone's feeling offended by
00:39:07anything the mum said, please address her
00:39:09yourselves. I don't think you need to speak on behalf
00:39:11of everyone here. I don't think that that's fair. I think
00:39:13that's ganging up on someone.
00:39:17I'm taking this back.
00:39:19It's your opinion, Lawrence. It's your opinion.
00:39:21Lawrence has made his
00:39:23point. You don't have to be
00:39:25friends. Maybe just keep the
00:39:27smartass comments to ourselves.
00:39:29No matter
00:39:31what has been said, one thing
00:39:33I'm pretty sure of
00:39:35is that a daughter doesn't want to see
00:39:37her mother feel like she's attacked.
00:39:39How about we have a bit of a reset
00:39:41and we go for something lighter?
00:39:43What I've said is obviously
00:39:45offended her. I feel like
00:39:47there's a bit of nervousness about the competition
00:39:49and she's
00:39:51overcompensating, but in overcompensating
00:39:53she's putting people down and I'm just not
00:39:55for it.
00:39:57I'm okay, but I've
00:39:59kind of had enough. It's not the
00:40:01Lawrence show. It's my kitchen rules.
00:40:03Keep the stirring for the kitchen.
00:40:07The potato,
00:40:09they don't have to be too soft.
00:40:11No.
00:40:13But then we're going to adjust with the mascarpone.
00:40:15Yeah, yeah, yeah. I have the mascarpone here.
00:40:17For main,
00:40:19we have prawn and potato
00:40:21ravioli with prawn bisque.
00:40:23The filling
00:40:25for the main
00:40:27as well is almost done.
00:40:29I am adding
00:40:31the potato
00:40:33to the
00:40:35prawn for the filling.
00:40:37Bisque looks fantastic.
00:40:39Let's start with two each
00:40:41and then we can always increase.
00:40:43We've got a lot of ravioli to make.
00:40:45The pasta will need to be
00:40:47not too thick
00:40:49that is going to result
00:40:51heavy otherwise, and
00:40:53the filling needs to be creamy
00:40:55but with a bite.
00:40:57Yeah, baby, this is your recipe.
00:40:59You're legit like bringing
00:41:01yourself on a plate
00:41:03a little bit if you think about it.
00:41:05No?
00:41:07Why? Do I look like a prawn?
00:41:09Okay.
00:41:11I'm putting the bisque back on
00:41:13the fire.
00:41:15I'm adding the cream.
00:41:17What made you think of
00:41:19the mashed potato and prawn, baby?
00:41:21I don't know, Amore.
00:41:23It's a combination
00:41:25that in my mind worked.
00:41:27Because of the creaminess
00:41:29of the potato?
00:41:31The potato goes well
00:41:33pretty much with everything.
00:41:35Why it shouldn't go well with the prawns?
00:41:37So I really have a very high expectation
00:41:39with these ravioli because
00:41:41I created this recipe myself.
00:41:43I would be absolutely
00:41:45devastated if the judges don't like it.
00:41:47All right, Amore, I'm going to put
00:41:49the ravioli in the water.
00:41:51Very, very, very little.
00:41:53One minute and a half.
00:41:55Did you put the timer?
00:41:57That will be enough and then we finish
00:41:59with the bisque.
00:42:05Let's talk food, shall we?
00:42:07We've got a prawn potato ravioli
00:42:09with a prawn bisque.
00:42:11Look, these guys have said from the beginning
00:42:13that they are modern Italians and I think
00:42:15this is probably reflective of a modern
00:42:17Italian menu.
00:42:19Do you know what? If this was on a menu
00:42:21at a restaurant, I wouldn't get it.
00:42:23I'd probably look straight past it and get something else.
00:42:25Why?
00:42:27A potato and a ravioli, I'd never...
00:42:29I don't know, I just wouldn't
00:42:31normally choose that.
00:42:33I'm opposite. My dad would always say
00:42:35a dish without a potato is not a dish.
00:42:37100%.
00:42:39My children have actually asked
00:42:41for meals from now on
00:42:43with no potatoes.
00:42:45So I now
00:42:47have no children.
00:42:49Daini and Maddie,
00:42:51obviously you ladies
00:42:53are big on presentation.
00:42:55What are you expecting?
00:42:57Well, we always think you do eat with your eyes.
00:42:59It's a big thing for us because we're fussy.
00:43:01So if we're serving up a meal...
00:43:03Oh yeah, we are.
00:43:05You pick that up?
00:43:07If it doesn't taste good, then the looks are nothing.
00:43:09You definitely want to be able to enjoy it.
00:43:11You want it to taste amazing.
00:43:13It is a competition, so you want it to look great too.
00:43:15But I'm really looking forward to it.
00:43:17You guys said that they're pasta experts.
00:43:19Love our pasta.
00:43:21The other thing with ravioli for us when we cook it,
00:43:23it can't be too al dente.
00:43:27Daini pronounces it al dente.
00:43:29Al dente.
00:43:31Al dente.
00:43:33It's like a real housewives
00:43:35of Melbourne.
00:43:37Of Turak.
00:43:39Real housewives of Turak. Thank you very much.
00:43:41One, two, three.
00:43:43So far,
00:43:45not even one split open.
00:43:47So that's great.
00:43:49Let's go.
00:43:51The ravioli are cooked.
00:43:53They looked very, very good.
00:43:55So we're going to do like a straight line, yeah?
00:43:57Yeah, straight line, all in the middle.
00:43:59Oh, hot.
00:44:01Oh.
00:44:03It was very, very hot.
00:44:05Every time I was putting back, I was burning myself.
00:44:07It was very, very hot.
00:44:09Every time I was putting back, I was burning myself.
00:44:11It was very painful.
00:44:13And all I could hear was like, ooh, ah, ooh.
00:44:15Baby, but just use the freaking thing.
00:44:17I made this recipe myself,
00:44:19and we wanted to perfection it.
00:44:21So, yeah, the pressure is on.
00:44:23Breadcrumb.
00:44:25Why not?
00:44:27Why not at this point?
00:44:29And then the final touch.
00:44:31And we add olive oil on top.
00:44:33Amazing.
00:44:35Oh, my God.
00:44:37Okay, so for Manu and Colin.
00:44:39Colin.
00:44:41Manu.
00:44:43Yeah? All right. Let's go.
00:44:45Let's go.
00:44:57Buonasera.
00:44:59Buonasera.
00:45:01Main, he served.
00:45:03I served.
00:45:07For this competition,
00:45:09we want to show Australia
00:45:11this new age of Italian.
00:45:19You're welcome.
00:45:23We really want to impress
00:45:25Colin and Manu with this dish,
00:45:27but I really hope
00:45:29they understand the flavors.
00:45:45Simone and Viviana
00:45:47have just served their main course,
00:45:49a dish of Simone's own creation,
00:45:51prawn and potato ravioli.
00:46:07Thank you. Enjoy, guys.
00:46:09Buon appetito.
00:46:11Smells good.
00:46:29It's salty.
00:46:31It's unctuous. It's just...
00:46:33Oh, it's so good.
00:46:35It's so yum.
00:46:37The potato, that really works with the prawn.
00:46:39Mm.
00:46:43I'm gonna finish it.
00:46:45That's my half. It's hungry.
00:46:49I think everyone's finished already.
00:46:51It was terrible, actually.
00:46:53I did not like one little bit of it.
00:46:57The way they did the prawn
00:46:59and the potato,
00:47:01it complemented really well.
00:47:03The potato was kind of creamy,
00:47:05but the prawns were left in chunks,
00:47:07and you got that distinction
00:47:09between the two.
00:47:11Sometimes in a ravioli with prawns,
00:47:13they can be a bit chewy,
00:47:15but that was just...
00:47:17They were gorgeous.
00:47:19I did think it was nicer to eat than it looked,
00:47:21but eating it was a joy.
00:47:23They made me happy with the entrée,
00:47:25and they made me really happy with the main.
00:47:27I loved it.
00:47:29They are very good,
00:47:31and I could have had seconds or thirds or fourths or fifths.
00:47:43Simone and Viviana
00:47:45for main course,
00:47:47prawn and potato ravioli with prawn bisque.
00:47:49I've not had prawn and potato ravioli.
00:47:51I've had potato ravioli.
00:47:53I've had prawn ravioli.
00:47:55It's not a normal dish.
00:47:57Well, I tell you, after today, it should be.
00:47:59The potato mimicked
00:48:01the creaminess of a mousse,
00:48:03and then you had that prawn
00:48:05with the beautiful texture.
00:48:07You kept the essence of the prawn.
00:48:09Potato, I was questioning why,
00:48:11but it makes complete sense.
00:48:13It just kind of loses
00:48:15its shape and then just melts in your mouth
00:48:17and leaving bits of sweet prawns.
00:48:19Absolutely delicious.
00:48:21The bisque was...
00:48:23Mamma mia.
00:48:25Huh?
00:48:27Perfecto.
00:48:29Mamma mia la Madonna.
00:48:31God, yeah.
00:48:33We often get asked,
00:48:35what is the dish you remember
00:48:37to be the best on NKR?
00:48:39And I think that's the new one.
00:48:47I'm absolutely jealous
00:48:49of people like you who can make pasta
00:48:51like this because I can't.
00:48:53I struggle to talk right now,
00:48:55to be honest.
00:48:57I'm just extremely happy
00:48:59that this is, like,
00:49:01the best critique we could possibly
00:49:03get.
00:49:05It said best dish
00:49:07NKR.
00:49:09It did?
00:49:11It said that.
00:49:13It's hard to process.
00:49:19Really, what just happened?
00:49:21What just happened?
00:49:25I'm so proud of you, baby.
00:49:27This was your dish, bro.
00:49:29This was your dish.
00:49:31I'm just,
00:49:33I'm just speechless.
00:49:35I just don't know how to
00:49:37handle all this emotion.
00:49:39I'm so proud of you.
00:49:41I've never been very good
00:49:43with emotion.
00:49:45I honestly think you grew up with the Italian mentality
00:49:47that, like, men don't talk about their feelings
00:49:49because they need to show strong.
00:49:51It's massive bullshit.
00:49:53I really don't know how to handle this.
00:49:55I can tell.
00:49:57To be honest.
00:49:59It's okay.
00:50:01I'm always
00:50:03very hard on myself, but
00:50:05doing well in this competition, it really
00:50:07means a lot for me, and I'm really proud
00:50:09of what we have been
00:50:11achieving.
00:50:13Now,
00:50:15let's not mess up this.
00:50:17Shall we?
00:50:19Yes?
00:50:21Last course dessert,
00:50:23this is where everything fell apart
00:50:25last time.
00:50:27Please, please, please.
00:50:29We were doing so well, and then
00:50:31dessert cost us a great score.
00:50:33We cannot do that again.
00:50:35So now,
00:50:37I just put it in the oven. Let's see how it goes.
00:50:39Our mele foglie is gonna be
00:50:41a three-tiered dessert.
00:50:43This pastry is gonna be
00:50:45light and flaky. Each tier
00:50:47is gonna have in between
00:50:49cream part, which is a custard,
00:50:51that is gonna hold up the mele foglie
00:50:53like a tower.
00:50:55This has been the dish that I've been practicing the most.
00:50:57As long as I can achieve
00:50:59the flakiness.
00:51:01Oh, you're gonna put it in the oven now?
00:51:03So I'm putting the pastry in the oven
00:51:05with a baking tray on top
00:51:07so it doesn't rise too much, and
00:51:09keep the layers tight.
00:51:11So in 20 minutes, we will know
00:51:13if this is a fail
00:51:15or a pass.
00:51:17At this point, we just, like,
00:51:19close the oven, and
00:51:21it's all out of our hands.
00:51:27Dessert. A little dessert.
00:51:29Dad, you're gonna have to tell me how to pronounce this.
00:51:31Millefeuille.
00:51:33I'm gonna say
00:51:35in French, millefeuille.
00:51:37Anyone's ever done
00:51:39one?
00:51:41So
00:51:43no one's attempted it?
00:51:45No.
00:51:47This is a technique that I think
00:51:49is pretty
00:51:51impressive if they pull it off. Wow.
00:51:53I think I've tried to make puff pastry before
00:51:55and it failed.
00:51:57Do you think this is a redemption
00:51:59for them after not
00:52:01succeeding with their last dessert?
00:52:03Yeah, I'd be too scared
00:52:05to make this myself.
00:52:07It's not just baking, it's like precision baking.
00:52:09It has to be baked
00:52:11close to being served. If it doesn't cool,
00:52:13the cream's gonna melt.
00:52:15And then when it comes to assembly, doing 12 of them,
00:52:17you want them all to look perfect.
00:52:21What?
00:52:25It look
00:52:27like...
00:52:29hard to tell.
00:52:31You're just overthinking? I don't know.
00:52:33The pressure that I feel is
00:52:35absolutely huge. Last time,
00:52:37I remember an amazing entrée,
00:52:39an amazing main,
00:52:41and the dessert is the course
00:52:43that made us fail.
00:52:45Just the idea of failing dessert again,
00:52:47that would be...
00:52:49that would be very hard to accept.
00:52:51No, I'm just a bit afraid
00:52:53for this millefeuille.
00:52:55I need to see out of the oven
00:52:57golden and brown, and then I will be relaxed.
00:52:59I cannot help myself.
00:53:01I'm just checking minute by minute,
00:53:03second by second.
00:53:05It's in the oven.
00:53:07You can do nothing now.
00:53:13While the millefeuille
00:53:15pastry bakes, Simone
00:53:17and Viviana wait anxiously
00:53:19to begin plating their dessert.
00:53:21I'm just a bit afraid for this millefeuille.
00:53:23We need to wait
00:53:25at least ten minutes, but I cannot
00:53:27stop now. We need to plate 12 plates.
00:53:29We do this here.
00:53:31We do the decoration.
00:53:33That is
00:53:35ground raspberry with sugar
00:53:37and lemon juice.
00:53:39Everything has to be perfect, because
00:53:41one missing element means that we fail
00:53:43on dessert again.
00:53:45I need, like, just a glass of wine
00:53:47to let me breathe.
00:53:49You're a tornado. You never stop.
00:53:51Honestly, I give up on you.
00:53:57I've got a question.
00:53:59Mike has to answer first, though.
00:54:01Who's your celebrity
00:54:03look-alike?
00:54:05Me?
00:54:07Mr. Bean?
00:54:11Do you know what people say about Mum,
00:54:13which you can all agree or disagree,
00:54:15but Olivia Newton-John?
00:54:19Yeah, yeah, yeah.
00:54:23Is that, like, 50 years ago?
00:54:25I stifled back my laughter a little bit.
00:54:27Rob, what about you?
00:54:29Who do you reckon you look like?
00:54:31I would have normally picked Tom Cruise for me.
00:54:33Oh.
00:54:37Rob, does he look like
00:54:39Tom Cruise?
00:54:41It's probably a mix between Tom Cruise and Michael
00:54:43Hutchinson.
00:54:45He should have gone
00:54:47as Vex, maybe.
00:54:49Robert has got his beer goggles on.
00:54:51He's so confident.
00:54:53I love it. And random.
00:54:55That shirt
00:54:57is definitely Michael Hutchinson.
00:54:59Yeah, yeah, maybe.
00:55:07It's ready.
00:55:09That's the best one
00:55:11I've ever done.
00:55:13It's perfect.
00:55:15So, we're ready to assemble
00:55:17the millefeuille.
00:55:19We're in some space.
00:55:21We start cutting it.
00:55:23But it's hard, because, like,
00:55:25the wrong pressure,
00:55:27it might break.
00:55:29So, we just need to go very, very careful
00:55:31and touch it as little as we can
00:55:33and make the perfect rectangle,
00:55:35one by another one, and then put them on the side.
00:55:37I would say a little bit
00:55:39thicker than that, okay?
00:55:41So the cream will hold better.
00:55:43Putting the millefeuille
00:55:45all together, it's like
00:55:47building a skyscraper, you know?
00:55:49You need to have, like, every floor
00:55:51that is the same. What do you want me to do?
00:55:53And just hold them like that.
00:55:55The custard is the cement
00:55:57that goes into our building,
00:55:59you know, so it needs to be
00:56:01strong enough to hold
00:56:03the layers.
00:56:05This one goes on top, and
00:56:07we just picked
00:56:09a different shape.
00:56:11It just gives, like, a little wow
00:56:13factor.
00:56:17Oh, oh, oh.
00:56:19So, being in Brisbane, it is very hot.
00:56:21We need to move quick
00:56:23because it's gonna fall apart.
00:56:25Let's go, let's go, let's go, let's go.
00:56:27We're gonna also place raspberry on top,
00:56:29like, for color.
00:56:31They're gonna collapse. One is falling.
00:56:33Last time, we could serve
00:56:35just one dessert per couple.
00:56:37Now we have something to prove.
00:56:39It's okay.
00:56:41Oh.
00:56:43We're just trying to make sure that this does not happen again.
00:56:45We feel
00:56:47a lot of pressure on this dessert.
00:56:49Oh!
00:56:51Manu will judge every little detail
00:56:53of this millefoglie.
00:56:55Manu and Colin, here we go.
00:56:57Bye. Okay. Bye, bye, bye, bye, bye, bye.
00:57:09Dessert?
00:57:11Just the idea
00:57:13of failing dessert again,
00:57:15it will be...
00:57:17Okay, imagine we pull out
00:57:19all these great dishes,
00:57:21and then we fail again on the dessert.
00:57:27Honestly, I think it will destroy us.
00:57:29That would be very hard to accept.
00:57:31Wow.
00:57:33Wow.
00:57:45Is this redemption?
00:57:47Um, we think...
00:57:49We think so, chef, yes.
00:57:51Okay.
00:57:57It's our redemption.
00:57:59We gave...
00:58:01Everything we have.
00:58:03Everything we have.
00:58:05No regrets.
00:58:07No.
00:58:15In Brisbane,
00:58:17Simone and Viviana
00:58:19are hoping their complicated
00:58:21millefoglie dessert
00:58:23is a five-star dish
00:58:25and will give them the redemption
00:58:27they want.
00:58:29So dessert has been on our mind
00:58:31since we woke up.
00:58:33There's nothing else I can do.
00:58:35But pray.
00:58:37But pray.
00:58:39We just pray.
00:58:43Thank you, chef.
00:58:45Bon appetit.
00:58:57It's good.
00:59:03The pastry's good.
00:59:11And do you know what it tastes like?
00:59:13A ten.
00:59:15An all-round ten.
00:59:19Cracking dish.
00:59:21Light, balanced, delicate.
00:59:23Delicious.
00:59:25It's one of the best compact dishes
00:59:27that have come out.
00:59:29Loved it.
00:59:31Flavours worked together.
00:59:33Presentation was great.
00:59:35Yeah, very impressed.
00:59:37They really nailed it.
00:59:39Looked like a restaurant-quality
00:59:41dessert that came out.
00:59:43If I was to try and nitpick,
00:59:45I'm just going to start looking
00:59:47like a bit of a deer.
00:59:49Yeah, it was just a beautiful
00:59:51way to end a fantastic meal.
00:59:54There is nothing
00:59:56more we can do.
00:59:58It's done. There is no way
01:00:00we could have done it better.
01:00:02Whatever they say,
01:00:04it's like,
01:00:06at least it's done.
01:00:08Simone and Viviana
01:00:10for dessert, she gave us milfoi.
01:00:12The last time we were here,
01:00:14only six people
01:00:16got a plate.
01:00:18Everybody
01:00:20got a plate tonight.
01:00:23Pastry was spot-on.
01:00:25Gorgeous dessert.
01:00:27Looked absolutely beautiful on the plate.
01:00:29The texture between the cream
01:00:31and the crunch of the puff pastry
01:00:33just works so well.
01:00:35The addition of the raspberry coulis
01:00:37is delicious because it brings the acidity.
01:00:39This is the crown
01:00:41on the meal we got tonight.
01:00:43You should be so proud of yourself
01:00:45because it's put a smile
01:00:47on our face.
01:00:51It's been very challenging for us.
01:00:53At the start,
01:00:55we were aiming for 93.
01:00:57And now we'll see how we go.
01:01:05Baby,
01:01:07I think...
01:01:09I think...
01:01:13I think...
01:01:15I don't even know what to think.
01:01:21Oh, come here.
01:01:25Hold on.
01:01:27I can't do this anymore.
01:01:29Too many emotions.
01:01:31Too much.
01:01:33Too much going on, honestly.
01:01:35It's now time
01:01:37for the guest teams to critique
01:01:39Simone and Viviana's dishes
01:01:41and give them a score out of ten.
01:01:43That was amazing.
01:01:45Entree, beef tartare.
01:01:47I thought I was at a restaurant.
01:01:49This meal was perfect.
01:01:51This was next level.
01:01:53Delicious.
01:01:55The egg yolk was really good.
01:01:57The egg yolk was an amazing touch.
01:01:59Main, corn potato ravioli
01:02:01with the prawn bisque.
01:02:03It was a flavor bomb.
01:02:05It was incredible.
01:02:07Great dish.
01:02:09Amazing flavor.
01:02:11Plating was great.
01:02:13And the taste was awesome.
01:02:15The mille-feuille.
01:02:17We're looking down the barrel
01:02:19of some amazing scores.
01:02:21They can break records tonight, easily.
01:02:23They've set a very high standard.
01:02:25We're in a lot of trouble.
01:02:29What are you thinking for tonight?
01:02:31I'm thinking a nine.
01:02:33Yeah, look, I think
01:02:35they were pretty close to a perfect dish,
01:02:37but it wasn't three perfect.
01:02:39No, but I think nine is fantastic.
01:02:41I'm happy for nine.
01:02:43Let's lock in a nine.
01:02:45Lock in a nine.
01:02:47We're solid. We're agreed.
01:02:49Nine out of ten.
01:02:51Happy with a nine?
01:02:53Let's give them a nine.
01:02:55It's obvious to me.
01:02:57Is it obvious to you?
01:02:59It's a definite ten.
01:03:01We're scoring them a ten.
01:03:03Ten out of ten.
01:03:09We've been waiting
01:03:11for so long
01:03:13for this little moment.
01:03:15At the end of the day, this is a competition,
01:03:17and competitions get evaluated
01:03:19by scoring.
01:03:21We want a 93 tonight,
01:03:23and we're just waiting to know
01:03:25how much our work
01:03:27has been valued.
01:03:35After a night of rave reviews,
01:03:37Simone and Viviana
01:03:39are about to find out
01:03:41if they've hit their target of 93
01:03:43out of a possible 110.
01:03:45Let's do it.
01:03:47It's a roller coaster
01:03:49of emotion.
01:03:51I feel overwhelmed by everything.
01:03:53I'm glad that we were able
01:03:55to pull out three amazing dishes.
01:03:57We just hope
01:03:59for a very, very high score
01:04:01at this point.
01:04:03That would be the greatest highlight
01:04:05of tonight.
01:04:07Simone and Viviana,
01:04:09thank you
01:04:11for inviting us back
01:04:13into your home
01:04:15under the night sky.
01:04:19The guest teams
01:04:21have given you a combined score
01:04:23of...
01:04:2946 out of 50.
01:04:33Thank you, guys.
01:04:39Wow.
01:04:41And now it's our turn
01:04:43to score each dish out of 10.
01:04:47Simone and Viviana,
01:04:49for entree, you served
01:04:51a beef tartare
01:04:53with crumbed yolk
01:04:55and crostini.
01:04:57What a great start.
01:04:59What a great start
01:05:01of a three-course meal.
01:05:03I love the addition of the apple.
01:05:05Bit of freshness, bit of crunch,
01:05:07bit of acidity, bit of sweetness.
01:05:09I love the crostini.
01:05:11The only thing I would have
01:05:13added a little bit more of
01:05:15is a good pinch of seasoning.
01:05:17And that is my
01:05:19only negative on the entree.
01:05:23Crostini on point.
01:05:25Egg yolk on point.
01:05:27I wanted more capers, more cornichons, yeah?
01:05:29I wanted that extra little kick
01:05:31because the apple was very sweet.
01:05:33The score I'm giving you for your entree tonight
01:05:35is a nine.
01:05:37Thank you, Chef.
01:05:39Thank you, Chef.
01:05:41For your entree tonight, I score you
01:05:43a nine.
01:05:45Thank you, Chef.
01:05:49For Maine, you gave us
01:05:51prawn and potato ravioli
01:05:53with prawn bisque.
01:05:57The prawn was everything
01:05:59you expect. The sweetness of the prawn,
01:06:01you kept the texture.
01:06:03And that potato added that softness
01:06:05to the dish.
01:06:07That was textbook perfection
01:06:09of making raviolis.
01:06:11And that bisque
01:06:13was just magical.
01:06:15I am happy to be
01:06:17at this table tonight.
01:06:19For your Maine
01:06:21course tonight, I score you
01:06:24a ten.
01:06:26Yes!
01:06:30Thank you, guys.
01:06:32The score I'm giving you
01:06:34for your Maine course
01:06:36is also a ten.
01:06:44Simone and Viviane,
01:06:46for dessert, you gave us a mille-feuille.
01:06:50So much pressure
01:06:52on you guys tonight
01:06:54to deliver this dessert.
01:06:56I love the tartness
01:06:58of the raspberry.
01:07:00It's very simple, very elegant.
01:07:02It was absolutely gorgeous.
01:07:04It was beautiful on the plate.
01:07:06Puff pastry, crispy
01:07:08and melting in your mouth.
01:07:10Looks simple, but
01:07:12absolutely delicious.
01:07:14So the score I'm giving you
01:07:16for your dessert
01:07:18is a ten.
01:07:26For your dessert tonight,
01:07:28I score you a ten.
01:07:38Redemption.
01:07:40Redemption.
01:07:42Redemption.
01:07:44Simone and Viviane,
01:07:46that gives you a grand total
01:07:48score of...
01:07:50104.
01:07:52Oh, no!
01:07:54No way!
01:07:56No way!
01:08:02This is
01:08:04the highest
01:08:06instant restaurant score
01:08:08in
01:08:10the history of
01:08:12MKO.
01:08:34It's okay, baby.
01:08:47It's okay.
01:08:53Simone.
01:08:59What does it mean to you?
01:09:12Simone, from the first day we've met you,
01:09:14you've been quite vocal, outspoken,
01:09:16and now you can't say a word.
01:09:18Come on, mate.
01:09:20I can't.
01:09:22I can't manage my emotion right now.
01:09:24I just can't.
01:09:30I don't know. I'm just...
01:09:32I'm just freezing.
01:09:34I feel like this is the highest emotion
01:09:36that I've felt
01:09:38in my life.
01:09:44I don't know what to say.
01:09:46I just don't know.
01:09:52I just don't know what to say.
01:09:56It's okay.
01:10:02Obviously, like, yes, we were
01:10:04aiming high, but we didn't expect
01:10:06this high, and
01:10:08it just, like, means the world to us.
01:10:10Simone and Viviane,
01:10:12you should be very proud of yourselves.
01:10:14I would be on my guard
01:10:16because I think it's just going up a level
01:10:18and I think everyone is going to rise.
01:10:20After their redemption
01:10:22cook, Simone and Viviane
01:10:24shoot to the top of the leaderboard
01:10:26with a record-breaking score of
01:10:28104 out of a possible
01:10:30110, pushing
01:10:32Kaz and Fergus down to second place.
01:10:34Jenny and Maddie,
01:10:36you are the next to cook.
01:10:38Woo!
01:10:40Fantastic.
01:10:42From the moment you step in,
01:10:44it will be an experience.
01:10:46Jenny and Maddie
01:10:48have set the expectation really,
01:10:50really high.
01:10:52And now they're going to have to try and deliver.
01:10:54Good luck.
01:10:56Welcome to the jungle.
01:10:58So what is the score you're aiming for?
01:11:00We're going to have to get 105 now.
01:11:02It can be done.
01:11:04And I feel like we've got a lot to prove.
01:11:06Bring it on.
01:11:10Next time,
01:11:12we're in Melbourne.
01:11:14Let's go.
01:11:16For a black-tie event.
01:11:18Fancy.
01:11:20I want to see gold.
01:11:22At the home of well-heeled
01:11:24gatecrashers,
01:11:26Janie and Maddie.
01:11:28Gold everywhere.
01:11:30We want you to feel like kings
01:11:32and queens, even you, Lawrence.
01:11:34Sorry, I'm sorry.
01:11:36To me, it's kind of tacky.
01:11:38Can this mother and daughter
01:11:40duo take the
01:11:42MKR crown?
01:11:44There's no chance that we're going to overcook this duck.
01:11:46No chance whatsoever.
01:11:48Let's hope they don't duck it up.
01:11:50Or will an OG rival
01:11:52look to bring them down?
01:11:54This is not a game.
01:11:56We're in a competition. You've got to be strategic.
01:11:58With a revolution.
01:12:00Know your battles to win the war.
01:12:02Mr. Napoleon.
01:12:04They could see them off with their heads.
01:12:06We are in serious trouble.