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00:00:00Previously round two kicked off between three OG teams and three new teams of
00:00:10gatecrashers. OGs vs the gatecrashers baby. They won't be as good as us. I wouldn't think so darling.
00:00:17What are we drinking is it prosecco? This restaurant seems a bit casual for us. We're
00:00:22a little bit more sophisticated fine dining. And it didn't take long for the rivalries to erupt.
00:00:30How do you think you got the pressure in the kitchen? You do love your dishes and you've
00:00:34served them many times. How can you make a mistake? I hope that your arrogance is pure confidence.
00:00:41I don't think it'd be very fair actually. Behold you guys are gonna be terrible.
00:00:46He didn't like our confidence you can see that. However it was our modern Italians.
00:00:52A ten. It's also a ten. A ten. It's a ten. That put everyone on notice. The highest score
00:01:01in the history of MKR. With OG team Simone and Viviana soaring to the top of the leaderboard
00:01:10with a record-breaking 104 points. Sending our mother and son gatecrasher team to the bottom.
00:01:17We're gonna have to get 105 now. Bring it on. Tonight we're in Melbourne. Let's go.
00:01:26For a black tie event. It's fancy. I want to see gold. At the home of well-heeled gatecrashers
00:01:36Janie and Maddie. Gold everywhere. We want you to feel like kings and queens even you Lawrence.
00:01:47To me it's kind of tacky. Can this mother and daughter duo take the MKR crown? There's no chance
00:01:54that we're gonna overcook this stuff. No chance whatsoever. Let's hope they don't duck it up.
00:02:00Or will an OG rival look to bring them down? This is not a game. We're in a competition you've got
00:02:06to be strategic. With a revolution. Know your battles to win the war. Mr Napoleon.
00:02:13They could see them off with their heads. We are in serious trouble.
00:02:28Tonight we're in Melbourne.
00:02:34In the well-heeled suburb of Toorak. It's the stomping ground of mother and daughter duo
00:02:41Janie and Maddie. The ladies are starting the day at home.
00:02:50To make sure they're in just the right headspace.
00:02:54This is an indulgent start to the day because we've got a lot of hard work ahead of us.
00:03:00So we deserve a little treat before we start. We deserve a treat.
00:03:05Okay looks amazing. Thank you. So Simone and Viviana got 104. Yeah. There's no reason why
00:03:12now we can go for 105. Imagine being at the top. I'm confident we'll be able to get a high score.
00:03:19Can't wait to do the cook. Actually really excited about being in the kitchen aren't you? Rather than
00:03:23being in there in the drama. At least they can critique our food rather than our personalities.
00:03:28Exactly. Oh my goodness there's Dolce and Dandy. I'm Janie and I'm Maddie and we're the mother
00:03:36daughter duo from Melbourne. And we are kitchen queens. We love our cooking. What do you think?
00:03:46Food is like fashion. Our food is elegant. Wow. Amazing. Survive. Just like us.
00:03:58What an amazing honour it would be to win MKR. We're here to show Australia that we're the best.
00:04:07Off we go to the chop. These hostesses with the mostess
00:04:12have just five hours before the doorbell rings. So there's not a second to waste.
00:04:19Divine. Let's go.
00:04:31What are you going to wear tonight? Hopefully that is going to match in with the
00:04:37food being luxe and decadent. Absolutely. I have no doubt that we'll do a great job and
00:04:45we'll get a high score. Absolutely. We're on the top of the leaderboard but Janie and Maddie
00:04:51they seem pretty confident they can beat us. Honestly if you can have this confidence
00:04:55you must be a good cook. Otherwise it will be you know it will be Sydney.
00:05:07There's been a lot of drama around the table recently particularly with Lawrence.
00:05:12With Lawrence. Boring. Boring. We don't want to talk about Lawrence tonight but we will say
00:05:18don't doubt us. We can deliver. I've basically got to fend for myself tonight because Hannah's
00:05:24not feeling great. We can do it. We can. Well I'm actually going to a five-star restaurant tonight
00:05:31so my expectations are through the roof. Look I'm really disappointed we can't see the look on his
00:05:36face when he's tasting our food and thinking this actually tastes pretty good. Janie is
00:05:42talked the biggest game so Janie I'm taking you at your word this is going to be epic. Damn. Damn.
00:05:51And looking at our menu it's certainly fancy. Everyone at the table is going to be expecting
00:05:58something pretty darn special. Let's go shopping Mads. Tonight I want to see money on the plate.
00:06:05I want to see gold. Hi how are you this morning? Nice to see you. We're looking for some delicious
00:06:13scallops. We're going to serve as an entree. For entree we're doing seared scallops with citrus
00:06:20beurre blanc sauce and capers. Beautiful. They look perfect don't they? This entree really resembles
00:06:27fine dining. I just cannot wait for them to look at our food and just go wow.
00:06:34Janie and Maddie. Wow a little bit of French in there. Entree we've got seared scallops with citrus
00:06:41beurre blanc and capers. Citrus beurre blanc a very classic French sauce so that's going to be
00:06:47the pièce de résistance. Are we able to get 75 eggs for entree plus a little buffer?
00:06:55So scallops is a gorgeous piece of seafood and it's very very sweet when you caramelize the
00:07:01outside and that is really important but at the same time you kind of cooked the inside of the
00:07:06scallop. Yum. We're cooking five for each of our guests for entree. Five might sound a lot but for
00:07:12us three is not enough. We want some beautiful duck breast that looks gorgeous. For main we are
00:07:20serving duck breast with beetroot and cherry sauce. I like the sound of this. Duck breast is
00:07:27gonna be pink with a crispy skin. Twelve serves of duck breast is a lot of duck to get it right.
00:07:34Let's hope they don't duck it up. We're here at Woolies. Here we go. Here's some raspberries
00:07:40for our dessert. Wonderful. I can see this fennel. Those prawns look divine. Just grab a couple of
00:07:46the little beetroot because they look superb. Yum. Mum is definitely in her element today.
00:07:52Citrus. Beautiful. That's perfect. She loves shopping. Some butter to go with the scallop
00:07:58dish. With the citrus beurre blanc. Love it. And she loves cooking and she loves entertaining.
00:08:04She loves it all really. Cherries for the duck dish. Beautiful. Off we go. Tick on the shopping.
00:08:10That's number one done. Beautiful. Happy happy happy. Thank you so much. Have a great day won't
00:08:16you. Come on off we go matey. Now it's home to style up a storm. Oh my gosh. I know. Before the
00:08:27first cork is popped at the most anticipated event of the season. Let's go.
00:08:37Gosh we better hurry. We're running out of time. Our instant restaurant is called the Queen's
00:08:42Kitchen. It's raining. Gold coins. And the reason why it's called the Queen's Kitchen is we wanted
00:08:51to treat everyone like royalty. Even Lawrence. How beautiful are these. The Queen's Kitchen.
00:09:00There's lots of queens and king's crowns around. Creating the most beautiful decadent ambience.
00:09:07The Queen's Kitchen. Oh wow. How good does it look. The Queen's Kitchen is going to rule. Can't wait.
00:09:17It's going to be such a good night. Let's go and get ready. Come on.
00:09:29The day's finally come. I know. I can't wait. Look at this. Let me apron you Queen Maddie.
00:09:41Oh my god. This is like such a surreal moment. It really is. Put the aprons on. I look at you
00:09:47at Maddie. You look at me. Janie. Janie. That's a beautiful pop. Not only are we queens of the
00:09:56kitchen but we want to ultimately be the queens of MKR. Okay. We want to be the queens on the top
00:10:04of the castle at the end of this. Yay. And let's go. If you could get started on prepping all of
00:10:13the salad ingredients for the scallops. Got it. Perfect. Oh it smells so good this fennel.
00:10:21You've got the balance of the freshness of the salad with the scallops. Is that good? Yeah that
00:10:26looks beautiful. Yeah we love it like that. A little bit of olive oil. Delicious. I'm getting
00:10:32started on the ice cream now. Perfect. For dessert we are serving licorice ice cream with macaron
00:10:40shells and a raspberry coulis. No mistakes allowed today. I love licorice ice cream. I would not
00:10:48overpower the ice cream with the licorice. Just have it hanging back a bit because licorice is
00:10:52quite a polarizing ingredient. So with the licorice we want to make it really strong.
00:10:58So I'm doing 15 pieces of licorice. We're proud of this dish. It's also something that
00:11:04we've come up with ourselves. The licorice ice cream is ready to go into the ice cream maker.
00:11:10Okay the ice cream's on. Ice cream. You scream. We all scream for ice cream. I know this licorice
00:11:18ice cream is going to be amazing. Amazing. At the end of the day, rural people don't sit down
00:11:24and just have a slot of mashed potatoes do they? Or a barbecue. I'm just gonna prep the duck for
00:11:34the main Maddie. Yep. For our main we will be serving duck breast with beetroot and cherry
00:11:40sauce. And hopefully that skin's gonna really crisp up. When we cook our duck we really always
00:11:47want to make sure that the skin is crispy. We need it to be really pink and gorgeous because
00:11:52that is the mainstay of the dish. Mum I know that there's no chance that we're gonna overcook this
00:11:58duck tonight. No chance whatsoever. Pink ducks here we come. We love leaving the bone on the
00:12:04duck. So just French style the bone. It's kind of cool to keep it on. You eat with your eyes as well
00:12:12as your taste buds. Presentation, that's what it's all about for us. Beautiful. So we hope people
00:12:20appreciate the beauty of them on the plate. Okay pop them in the fridge. Our ice cream's looking
00:12:27really good. Oh that looks delicious. I think they're gonna love it. It's going in the freezer
00:12:35Now we're completely cool, relaxed with the champagne.
00:12:4410 minutes for the doorbell rings. I can't believe the day's come.
00:12:48I know it's the best. I'm just loving doing this.
00:12:57Amore. Yes. We did great last night. We did. We made history. 104. We are extremely
00:13:05happy. Record breakers. 100 percent. Actually 104. 104 percent.
00:13:23Big expectations about the food tonight. Yeah well I'm hungry and I'm keen. Not an easy feeling
00:13:27going into tonight. We are at the bottom. 72. I'm hoping they absolutely bottle a few of these
00:13:33dishes. Let's see how it goes. You bet. Tonight the food comes out and it's not good. It exposes
00:13:46the fraud. Can't wait to find out how good they are at what they do.
00:14:03Ragazzi, we're dressed to impress tonight. Let's see if they're going to impress us.
00:14:21Oh my god. Did you hear that? The doorbell just went. Oh my god. The time has come.
00:14:34Hello. Hello. Come on in. Lovely to see you.
00:14:42Wow. This place is massive.
00:14:53They look very happy that we're there. Not stressed. Very fancy.
00:14:58Yes. Fancy.
00:15:04There's some queues on the doors. It's going to be Janie's castle. I might not be welcome
00:15:10but I'm willing to go behind enemy lines because I'm looking forward to some good food.
00:15:16Hey how you doing? Unfortunately Hannah can't make it. She's not feeling great but she wishes
00:15:24you all the best. Hope she's all right. Yeah. Thanks Lawrence. Thank you.
00:15:30Am I happy he's in my house? Probably not. We'll deal with him another time.
00:15:36I'm so excited. Let's go.
00:15:54Beautiful. Wow. Gold everywhere. I see crowns, diamonds, gold, pearls. I see royalty.
00:16:06Wow. Oh wow. It's all about the queens. Amazing. Look at the crown. My goodness. Wow.
00:16:14That looks amazing. Look at that. This is beautiful. Oh my god.
00:16:20This is going to be a royal party. There's crowns everywhere. To me it's kind of tacky.
00:16:30There's Buckingham Palace and you've walked out of Buckingham Palace
00:16:34and then there's the souvenir shop. We're in the souvenir shop.
00:16:40Well hello everybody. Welcome to our instant restaurant.
00:16:44Our restaurant name is the Queen's Kitchen and the meaning behind that is we just want to make
00:16:50you feel like royalty from the moment you walk in, what you're dressed in, your food this evening of
00:16:56course and the presentation. We want you to feel like kings and queens, even you Lawrence.
00:17:07And here we are. And have a little jab. Have a little jab.
00:17:10Have a little jab. Last instant restaurant, Janie and I went toe to toe. I feel like Janie
00:17:17and Maddy are taking this perfect opportunity to just make sure that I'm reminded where my place is.
00:17:25Down there somewhere.
00:17:29Smell some sassiness in there.
00:17:33Enjoy the evening.
00:17:45I have a question.
00:17:50When Janie said you guys are gonna have a lovely night, then they say even you Lawrence.
00:17:57Yeah. Why? Why did she say that? Last instant restaurant got a little bit
00:18:02heated. Janie and I had a difference of opinion. What happened?
00:18:08I said I hope what sounds like arrogance is confidence. It's offensive. Well you've managed
00:18:15to offend every single person at the table. And you're saying that she's offended everybody.
00:18:22No, no, I want to get to the bottom of this.
00:18:24I'm not going to sit through another five instant restaurants where you do
00:18:27sly little backhanded comments to people. And then if someone pulls you up on it, you go,
00:18:31I'm the nicest person. What I think is you're used to people just taking on what
00:18:34you say and just going like, I just won't make a big deal of it. Let it go.
00:18:43I think I need to leave.
00:18:47It's funny we should be with royalty. I was getting a royal vibe from Janie.
00:18:54And felt that people that weren't royal were perhaps spoken to like peasants, if you will.
00:19:04Here we go again. Put the match to that tinderbox.
00:19:07The word arrogant was used. I said that what sounds like arrogance, I hope it's confidence.
00:19:13Arrogance is a really loaded word. And she took it, took offense to it.
00:19:19I don't apologise for my words. I was very specific with them. And I'm
00:19:22and I'm very, very clear about what I think.
00:19:25No one wants to see someone in tears.
00:19:34Tonight, they're only hearing Lawrence's account. They don't have
00:19:38Janie or Maddie at the table. So we're hearing a very one sided account of this.
00:19:42It's like we're adults here and it's competition. We're here to,
00:19:45obviously we have disagreements and I get what you're saying,
00:19:47but we're just hearing the same thing over again. And they're not here to defend themselves.
00:19:51I'd hate to be them tonight with him as a scorer.
00:19:54The bad blood is not going to make it easy for him to score fairly.
00:20:00We started off with a bit of heat, but it ended up being a beautiful night.
00:20:03There was something about the food that kind of fixed everything.
00:20:06So I'm just going to start prepping these beetroot for the main Maddie.
00:20:17You're so organised, Mum. We never want that crown to slip.
00:20:24You alright? Yeah, it's just hard in this dress to kneel.
00:20:27You know, but fashion comes with a little practicality, right Mum?
00:20:30Absolutely. Flavour is definitely important.
00:20:34But to me, like who wants to eat something that doesn't look the part as well?
00:20:38We're feeding Colin and Manu tonight, Maddie.
00:20:42Oh, unbelievable. The date's finally come.
00:20:45I know.
00:21:04Oh, my God. The judges are here.
00:21:10The judges are here.
00:21:15Champagne. Let's cheese the judges.
00:21:20Love you, Mum. Let's do this.
00:21:24Ready?
00:21:25Welcome.
00:21:25The judges look amazing.
00:21:27Oh, my God. One of the things that really struck me is Colin can sometimes look a little bit
00:21:31shevelled at the table with the hair.
00:21:33How is he?
00:21:34Wow.
00:21:35And it was up in a man bunner. Wow. Did he look amazing? Please come in.
00:21:42Hello, hello.
00:21:44Hello, hello.
00:21:46Hello, hello.
00:21:48Hello, hello.
00:21:50Hello, hello.
00:21:52Hello, hello.
00:21:54Hello, hello.
00:21:56Oh, it's great seeing the judges tonight.
00:21:59Yeah.
00:21:59They look a bit dapper as well.
00:22:00Very dapper.
00:22:03Colin and Manu, welcome to our...
00:22:07Instant restaurant.
00:22:08The Queen's Kitchen.
00:22:10Thank you. Thank you for inviting us.
00:22:11Thank you very much.
00:22:13Well, Jenny and Maddie, what are you aiming for today? What's your score?
00:22:16We were aiming for 100, but now we've got...
00:22:19Now you've got 105.
00:22:25Oh, gosh.
00:22:29There's no way you're going to get 105.
00:22:31We want to rule the leaderboard.
00:22:33If they pull it off, I'll eat my words all day long.
00:22:38So what's on the menu tonight, ladies?
00:22:39If you guys would like to open your envelopes.
00:22:44I like the little stamp.
00:22:46Tonight, for entree, seared scallops with a citrus beurre blanc and fried capers.
00:22:56I'm thinking nice, buttery scallops. Yum-o. I am so hungry.
00:23:01How many do you want?
00:23:02A dozen.
00:23:02Oh, what is that? Yeah.
00:23:04The main course, we're serving duck with beetroot and cherry sauce.
00:23:10Looking forward to the duck. Duck is a favourite of mine.
00:23:14If they can beat my husband's duck, let's see.
00:23:17And for dessert, we have licorice ice cream with a raspberry coulis.
00:23:26I was actually surprised I could read the menu.
00:23:29I thought it was going to be like some sort of exotic bird hand-imported from Guatemala.
00:23:35Thank you, ladies. Good luck.
00:23:37Enjoy, guys.
00:23:40I'm at the point that I'm going to think
00:23:43maybe their cockiness is because they can cook.
00:23:48Coming up, time to clutch your pearls.
00:23:51We are feeling on top of the world.
00:23:54The queens of the kitchen are ready for service.
00:23:57105, here we come.
00:23:59Will it be a triumph?
00:24:01Wow.
00:24:02Or a right royal flaw?
00:24:05Don't double taste everything, Emojio.
00:24:07Emergency, emergency.
00:24:11It's raw.
00:24:12I don't think there's much technique.
00:24:15What a fail.
00:24:16That chef would be guillotined.
00:24:20They just went, bang.
00:24:30In Melbourne's ritzy suburb of Turac,
00:24:32self-proclaimed kitchen queens,
00:24:35Janie and Maddie are ready to rule supreme with their scallop entree.
00:24:40Here we go for a big night.
00:24:42So exciting.
00:24:43So exciting.
00:24:44We are going to focus.
00:24:45Focus.
00:24:46Laser focus.
00:24:49Now, the first thing we need to do is we need to get those scallops out.
00:24:51Yeah.
00:24:52For entree, we are serving seared scallops with a citrus verblanc and capers.
00:24:58We don't want to be mean with the sauce.
00:25:00Okay.
00:25:00Okay.
00:25:01Gotta do the sauce, love.
00:25:03I'm starting the citrus verblanc for entree.
00:25:06Oh gosh, it smells good.
00:25:08Manu will crucify us if that isn't perfection.
00:25:11Yes.
00:25:12Okay, I'm adding the butter in.
00:25:14Perfect.
00:25:15We want to reduce that down.
00:25:16I love a verblanc with the scallops.
00:25:18Delicious.
00:25:20I really need to get started on the scallops.
00:25:22Yes, you do.
00:25:24We just want the scallops just to get a nice hard crust.
00:25:27And then we're going to flip them.
00:25:30Just don't forget they won't take long at all to do.
00:25:33We don't want the scallops to be overcooked at all because there really is a small window
00:25:41from them going translucent to overcooked.
00:25:43So we want to make sure that they're cooked perfectly.
00:25:46It's just about getting them all done.
00:25:49We are serving five for each of our guests.
00:25:53So that's 60 scallops.
00:25:55I've cooked 20.
00:25:56I've still got more to go.
00:25:58I've got to get moving.
00:25:59Get moving, love.
00:26:03If I do not get these scallops right, we are not going to have the chance of getting such
00:26:08a high score.
00:26:11We are feeling on top of the world.
00:26:14They're looking gorgeous.
00:26:18Oops.
00:26:18Sorry, the back of my dress is gone.
00:26:20Wardrobe!
00:26:21Wardrobe!
00:26:28We were kind of tossing up doing scallops for our entree.
00:26:31Why did you decide against it?
00:26:32Look, if they're not done really, really well.
00:26:34Super rubbery.
00:26:35They could get a big cookie ass out of them.
00:26:38Which part is the ass though?
00:26:42They can be quite underdone as well.
00:26:45And for 12 people around the table, they've got to do a lot of watching on those scallops.
00:26:50I'm expecting a lot.
00:26:51High stakes.
00:26:52Yeah.
00:26:53They're talking up, you know, they said they're really into the presentation.
00:26:56So give it to us.
00:26:58Pete, have you made beurre blanc before?
00:27:00No, I haven't actually.
00:27:03I don't really know what it is.
00:27:04It's a butter sauce of some sort.
00:27:06Yeah, very good translation.
00:27:07Beurre blanc sauce is, it's mainly butter.
00:27:11To two spoons of shallots reduction, there's like 500 grams of butter.
00:27:16And then when you pour it, it's got that custard consistency.
00:27:20It doesn't run away.
00:27:21Thick, yeah.
00:27:21Yeah, thick.
00:27:23They're serving a French judge who loves his sauce.
00:27:26So that beurre blanc better be on point.
00:27:30Simone and Rivianna, the ladies, they'd like to beat your score.
00:27:34How do you think that's going to happen?
00:27:36Good luck, darling.
00:27:40I think it's impossible to beat them.
00:27:44Know your battles to win the war.
00:27:46If you go for 105, there's more likely you're going to get like a two.
00:27:53Whereas if you're strategic and you know what battle to win,
00:27:57you're going to just make sure you deliver the best food that you can.
00:28:00And that gets you to HQ when you can re-establish the battlefield.
00:28:04Mr. Napoleon.
00:28:08Lawrence was talking a whole lot.
00:28:11BS.
00:28:12Lawrence is going to be out for blood tonight.
00:28:14Maddie and Janie haven't made it easy for themselves.
00:28:17Lawrence, out of anyone, is going to make sure that they stick up to those expectations.
00:28:25We're nearly there.
00:28:28Capers are good.
00:28:29So I can start putting the beautiful bits on the plate ready for the scallops, OK?
00:28:35OK.
00:28:37I just want everything to taste and look absolutely amazing.
00:28:44Those scallops are good.
00:28:46I can breathe.
00:28:48So you start putting them around and then I'll start doing the sauce.
00:28:51Thank you, Mum.
00:28:52Thank you, Chef.
00:28:54We just want it to look really pretty.
00:28:56Of course we do.
00:28:57Plating up this entree, we know it's a beautiful dish.
00:29:01The consistency of the sauce is bang on.
00:29:04Perfect.
00:29:04We're really, really confident with the elements.
00:29:07We've got a little salad in the middle with fennel, beautiful orange and some herbs.
00:29:12Can you get an extra plate for us, Mum, so we can taste it?
00:29:14No, I'm not doing that now.
00:29:15We don't have time.
00:29:16We know the combos.
00:29:17How can you go wrong with beautiful scallops and a beblanc?
00:29:20Really yum.
00:29:22These scallops look freaking amazing.
00:29:26Just about to serve our first dish on MKR.
00:29:31Pretty cool moment, Maddie.
00:29:33And we need to get the capers on there as well.
00:29:36We want this to look perfect.
00:29:38OK, I think this one and this one.
00:29:40Great, let's go.
00:29:42No problems.
00:29:42Let's go.
00:29:43Up we go.
00:30:01Sounds like a couple of horses.
00:30:09Entree is served.
00:30:11It's like a wow moment.
00:30:20You put that plate down.
00:30:22I could have screamed.
00:30:23It was a really top moment that I will remember always.
00:30:36I'm so shocked when I get five scallops because I'm like, yum.
00:30:41Thank you, Maddie.
00:30:46Five beautiful scallops.
00:30:48There's a nice little salad.
00:30:49They look thin and looks pretty.
00:30:51We could be in a bit of trouble.
00:30:59It's not blowing me away on presentation.
00:31:02This is a bad start to the competition for them.
00:31:10We're proud of how the scallops are looking and I know being a Frenchman,
00:31:24Manu, he knows a beurre blanc sauce and he is going to be critical.
00:31:29I'm confident that they're going to love this entree because what's not to love?
00:31:45105, here we come.
00:31:47In Turac, Janie and Maddie are hoping their scallops with citrus beurre blanc and crispy
00:31:53capers will be the entree that starts their official reign as queens of the kitchen.
00:32:02Thank you, ladies.
00:32:05Bon appétit.
00:32:17What do you reckon?
00:32:19It's good.
00:32:21It's good.
00:32:23It's good.
00:32:25It's good.
00:32:27It's good.
00:32:29It's good.
00:32:31It's good.
00:32:33What do you reckon?
00:32:45It's raw through the middle.
00:32:47Yeah, all my scallops are raw.
00:32:49You can't eat them that way.
00:32:51But it's not enjoyable.
00:32:53No.
00:32:59My scallops, I actually enjoyed the taste of them.
00:33:01I got the hint of the lemon.
00:33:03And I like the salad.
00:33:11Alright.
00:33:13I actually really like the salad.
00:33:15I quite like raw scallops.
00:33:17Ceviche, like, yum.
00:33:19I do think they're a bit raw for the dish.
00:33:21And I didn't really taste the beurre blanc sauce.
00:33:23Yeah, I'd love to finish those scallops.
00:33:25But just way too under for me.
00:33:27How do you feel about your position on the leaderboard now?
00:33:29Look, comparing
00:33:31the scallops with our entree,
00:33:33with our souffle,
00:33:35I'd much prefer to be eating our souffle right now.
00:33:39Yeah.
00:33:41These guys haven't delivered to the
00:33:43dizzy heights that we might have expected.
00:33:45Kind of given us
00:33:47a little bit of hope right now.
00:33:51It's a salad and some seared scallops
00:33:53which are quite quick to cook.
00:33:56Arrogance for me
00:33:58is over-promising and under-delivering.
00:34:00For what this is as an entree,
00:34:02it's, like, super underwhelming.
00:34:04Janie, better
00:34:06knock it out of the park with mains and dessert
00:34:08because this is looking like I told you so.
00:34:18We just want Manu and Colin to
00:34:20give us lovely feedback on our food.
00:34:22And we are feeling
00:34:25so confident.
00:34:29Janie and Matty, for entree you gave us seared scallops
00:34:31with citrus bourbon
00:34:33and fried capers.
00:34:35I'd say
00:34:37valiant effort.
00:34:39You stuck to what you believe in.
00:34:41Everything was plated, looked the same.
00:34:45Scallops were seared.
00:34:49But they weren't exactly
00:34:51cooked all the way through.
00:34:55You spent a lot
00:34:57of time plating.
00:34:59I would have given the scallops an extra minute
00:35:01in the pan. But in saying that,
00:35:03they weren't overcooked.
00:35:05So I'd rather have it under
00:35:07than over.
00:35:09Cooking
00:35:11so many scallops
00:35:13is a battle already.
00:35:15So I take my hat off
00:35:17that there is a caramelisation
00:35:19on all of the scallops.
00:35:21So well done on that.
00:35:23It's undercooked. Surely it could have
00:35:25taken another 30 seconds or a minute.
00:35:29I mean, I just
00:35:31did not expect them
00:35:33to be so hard on
00:35:35the fact that the scallops were a bit
00:35:37undercooked. It was like
00:35:39we were floating in it as a balloon
00:35:41and pretty much
00:35:43they got a big fork and just went
00:35:45bang!
00:35:47The beurre blanc.
00:35:50It's a sauce that comes from where I come from.
00:35:52And I've made
00:35:54millions of litres of it.
00:35:56It's mostly butter
00:35:58and then you get the
00:36:00custardy kind of sauce.
00:36:02But it was like running away from the plate
00:36:04kind of thing, unfortunately.
00:36:06If we had a beurre blanc
00:36:08on this, it would have changed
00:36:10your dish. I wouldn't have even looked at
00:36:12the way the scallops were cooked
00:36:14if that sauce was perfect.
00:36:20We were not expecting
00:36:22that harsh criticism of our entree.
00:36:24We thought it was worthy
00:36:26of more positive feedback
00:36:28than what we got. Don't be disheartened.
00:36:30I'm loving duck.
00:36:32Show us a wow
00:36:34factor with the duck.
00:36:36Thank you. Cheers. Thanks, guys.
00:36:48There are moments in life when the universe
00:36:50lines up.
00:36:52And I feel Janie has set the expectations
00:36:54so high, it's going to be all
00:36:56downhill. 105?
00:36:58Forget it.
00:37:03That's the entree done and dusted.
00:37:05How are you feeling? I'm a bit deflated.
00:37:07It's okay. It's really fine.
00:37:09I was hoping we'd do better, but we really didn't want to
00:37:11overcook the scallops.
00:37:13We called our instant restaurant the Queen's Kitchen.
00:37:15We are, we will always be queens.
00:37:17I'm not feeling like it's
00:37:19105 in my dutch, but that's
00:37:21okay. I think we can turn it around
00:37:23with the main. Let's make sure this
00:37:25duck is amazing.
00:37:27For our main, we will be serving
00:37:29duck breast with beetroot
00:37:31and cherry sauce.
00:37:33I'm going to put the beetroots in.
00:37:35And they can stay there and be happy
00:37:37for a little bit. It's funny that it's
00:37:39another french dish. What
00:37:41are we doing? I've frenched
00:37:43the duck bone because
00:37:45there's nothing more beautiful than that
00:37:47leg retained there for the visuals.
00:37:49Alright, now I'm going to start
00:37:51rendering the fat on the duck
00:37:53darling. Okay.
00:37:55We want that skin to be really crispy.
00:37:59Looking pretty good.
00:38:01We need it to be really pink and gorgeous
00:38:03because we don't want our guests to
00:38:05be eating a tough duck.
00:38:07Oh, that's looking amazing mum.
00:38:09Keep going, that's looking so good.
00:38:11We need tens for our duck.
00:38:13Without a ten,
00:38:15we are in serious trouble.
00:38:17If you can't handle the heat Maddie,
00:38:19get out of the kitchen, that's what they say.
00:38:21That's what they say. We are not going anywhere,
00:38:23are we Maddie? We are not.
00:38:25Do you want to open up the oven?
00:38:27We'll pop those in.
00:38:29Okay. Let's get them in.
00:38:31Good work mum.
00:38:33We are on track to serve
00:38:35gorgeous duck. Wow, we're
00:38:37killing the main.
00:38:43Kaz, are you worried about this competition?
00:38:45Absolutely. We would be crazy
00:38:47not to be worried. There's daylight
00:38:49between us and these
00:38:51guys.
00:38:53I love sitting here, having a few drinks
00:38:55and eating some good food with you guys.
00:38:57You guys are lovely. Legends.
00:38:59I like Janie, but I hope she
00:39:01overcooks the duck.
00:39:03Fair game.
00:39:05We're here for a reason and it's not to
00:39:07chum up with everyone.
00:39:09I hear where Fergus is at.
00:39:11We're in a competition, you've got to be strategic.
00:39:13Otherwise you're living on hopes and dreams.
00:39:15Definitely we were not happy to have
00:39:17you on the table at the beginning.
00:39:19But then after
00:39:21104, now we're all friends.
00:39:29Okay.
00:39:31I'm going to get a start on the
00:39:33cherry sauce.
00:39:35The cherry sauce really
00:39:37is very complementary to the duck.
00:39:39The cherries are beautiful,
00:39:41got the sweetness, you've got a little bit of
00:39:43acidity. Okay, so I'm warming up
00:39:45the liquid from the cherry.
00:39:47And we're adding
00:39:49a mirin. Not too much
00:39:51because that's actually quite sweet, the mirin.
00:39:53I've added the mirin,
00:39:55which is a sweet sauce.
00:39:57I'm just starting to add some of these cherries
00:39:59into the sauce so
00:40:01that can infuse some of the
00:40:03cherry flavour.
00:40:05Yum.
00:40:07I'm pulling the duck out, Mum.
00:40:09Good, okay.
00:40:11We do not want to dish up uncooked duck.
00:40:13Especially after our raw scallops,
00:40:15we are not serving raw duck.
00:40:17No.
00:40:19I'm just hoping it's
00:40:21been cooked enough.
00:40:23Not too springy.
00:40:25It's not cooked enough? Is that what you meant?
00:40:27Ha, ha, ha.
00:40:29Is it overcooked?
00:40:31No, no,
00:40:33no, not over at all.
00:40:35I've nailed the cooking of the duck.
00:40:37Looking good.
00:40:39Looking happy. I'm feeling nervous.
00:40:41What if we blowtorch the skin?
00:40:43No, we're not
00:40:45blowtorching the skin. No, no, no, no.
00:40:47We'll just leave this. Suck it up, babe.
00:40:49I
00:40:51just thought I wish that
00:40:53skin was a bit crispier.
00:40:55Hello, hello, hello.
00:40:57It is the critical
00:40:59time, the critical time.
00:41:01Can I just flag something right away?
00:41:03Yes. The duck on the hot tray.
00:41:05It's going to keep cooking. What are you going to do?
00:41:07He's caught us red-handed
00:41:09with those ducks on those
00:41:11hot trays and
00:41:13before we'd had the chance to take them off.
00:41:15Yep, I've french-starred
00:41:17the ends of the bones.
00:41:19When Colin poked those ducks,
00:41:21I'm pretty sure he's thinking we've
00:41:23nailed the duck. And what's in here?
00:41:25So we've got cherries,
00:41:27cherry sauce,
00:41:29we have a bit of mirin, and we have
00:41:31some salt. Are you happy with the amount
00:41:33of salt, pepper, acidity
00:41:35in there? Yes, I'm happy. I'm really
00:41:37happy. Have you tasted this
00:41:39at all? No. Alright.
00:41:41My advice to you is, with
00:41:43duck, it's quite rich, you need
00:41:45a bit of acidity.
00:41:47Oh my
00:41:49goodness. It's hit me like a truck.
00:41:51I double
00:41:53taste everything about you.
00:41:55Don't overthink the
00:41:57plating to the flavour, do you know what I mean?
00:41:59Because that's what happens on the scallops, remember?
00:42:01Yeah. I'm hearing you. Are you okay?
00:42:03You're looking a little bit frazzled at the minute. No, I'm good.
00:42:05It's not like a normal dinner party, is it?
00:42:07He's given us a big hint
00:42:09that sauce is not quite
00:42:11what he would recommend to serve
00:42:13with a duck. We need to get this right.
00:42:15I'll talk to you soon. Thank you. Bye.
00:42:17Thank you. Bye.
00:42:21If this cherry sauce isn't
00:42:23perfect, we're in serious
00:42:25trouble. What am I focusing
00:42:27on now? Emergency.
00:42:29Emergency.
00:42:31The doubt starts creeping in.
00:42:33The doubt starts creeping in.
00:42:35Ah!
00:42:43In Toorak,
00:42:45Janie and Maddie are hosting
00:42:47culinary royalty tonight.
00:42:49And after Colin's been in the kitchen,
00:42:51they're worried it could be
00:42:53off with their heads.
00:42:55How's the cherry sauce tasting, Mum?
00:42:57Let me grab a spoon.
00:43:05Now we can tell that
00:43:07that sauce is not quite right.
00:43:09I think it needs a little bit more lemon. I still think
00:43:11it tastes a bit muted.
00:43:13A little bit more lemon. Okay, let's do that.
00:43:15I don't want too over-lemony.
00:43:17Go away,
00:43:19doubts. It'll be okay.
00:43:21Go away, go away.
00:43:23Oh, that's good. Taste that one.
00:43:25Is that better?
00:43:27Yeah, it's much better.
00:43:29That is a lot better.
00:43:31Cheers.
00:43:35Duck breast with beetroot
00:43:37and cherry sauce.
00:43:39The first dish he cooked for me, one of the first dishes when we met,
00:43:41it was, like, duck.
00:43:43Was this dating? That was dating times.
00:43:45So he impressed me with this, and this dish
00:43:47stuck with me. It's my favourite dish.
00:43:49So I'm expecting high things from that.
00:43:51I think I never had a bad duck for my husband.
00:43:53It's always crispy skin.
00:43:55What did you get for dessert?
00:43:57Sausage.
00:43:59What the...
00:44:01Yeah, still married,
00:44:03you know, after 17 years, so...
00:44:05Still cooks duck.
00:44:07The dessert was good, by the way.
00:44:11Kaz.
00:44:13The duck needs to be
00:44:15cooked, but not cooked through.
00:44:17Duck breast needs to be a little bit pink.
00:44:19Crispy skin? Oh, yeah.
00:44:21Just a little bit disappointing
00:44:23with the entree. You know, if they continue this,
00:44:25we might have a shop.
00:44:27Look, Mayne's yet to come,
00:44:29and they've talked it up, so I might be able to pull this one
00:44:31back into contention.
00:44:33Yeah.
00:44:35I feel like it should be crispy skin.
00:44:37Like, I can't wait to find
00:44:39out if this duck is going to be the
00:44:41piece de resistance, because if it's
00:44:43not, what a fail.
00:44:47Madeline?
00:44:49Yeah? This is our time to shine, OK?
00:44:51All right, Mum.
00:44:53OK. All right, I'll have a look at the
00:44:55duck. Just two beautiful pieces.
00:44:57One, two. Yep. I'm just hoping
00:44:59it's been cooked enough. Mm-hmm.
00:45:01Let's hope. Time to
00:45:03slice the duck.
00:45:05Through the lines? Yes.
00:45:07There and then there? Yes, please.
00:45:09There? Yes.
00:45:11Let's go. I'm standing on the
00:45:13side of the bench watching you with that
00:45:15knife and thinking, if that isn't
00:45:17perfect, I may as well
00:45:19go outside and
00:45:21not come back in, because it is so
00:45:23important for us that this duck
00:45:25inside is pink, juicy.
00:45:31It's perfectly cooked, Mum.
00:45:33Perfectly cooked? Yeah, it's great.
00:45:35It's beautiful. And I think we should
00:45:37blowtorch the skin. No.
00:45:39We'll cook the duck too much,
00:45:41darling. I think we're done now.
00:45:43I am feeling
00:45:45concerned about the crispy skin.
00:45:47All right, we need to get this out. Do you want
00:45:49to get the greens onto the plate now? Yes, I'll do
00:45:51that. The beetroot leaves.
00:45:53Let me put the first piece of duck down.
00:45:57Looking beautiful, Mum. Do you want me to put it on top like this?
00:45:59On top, please. Now, when you put that down,
00:46:01I'm just going to pop the beetroots on.
00:46:03Yes, and the parsnip puree.
00:46:05Mm-hmm. Beautiful.
00:46:09How are you feeling about the sauce?
00:46:11The sauce? There's no problems at all, darling.
00:46:13All in a day's work on the
00:46:15sauce, there's no problems there.
00:46:17We've got the beautiful dark
00:46:19colour of the bone.
00:46:21We've got the roasted beetroot, the cherries,
00:46:23and then we want to
00:46:25finish it off by putting on that beautiful
00:46:27parsnip puree.
00:46:29Are you happy with just the three spodges?
00:46:31Yeah. Wow, this looks amazing, Mum.
00:46:33Looking good, yeah?
00:46:35It looks beautiful, Mum. Okay, all right.
00:46:37This one, I reckon? And that one over there?
00:46:39Let's go. Let's go. Let's go.
00:46:49Mmm.
00:46:53Mate is served.
00:46:55Thank you. Thank you.
00:46:59All my
00:47:01moments of feeling really upset
00:47:03about the first judging of that
00:47:05first dish have gone out the window.
00:47:07I'm thinking,
00:47:09great, we've served a dish that's
00:47:11going to really, really impress.
00:47:13Ooh,
00:47:15delicious. It looks good. Yum, yum, yeah.
00:47:20So it looks nice,
00:47:22but then why is the bone there?
00:47:24Robert never served duck
00:47:26breast for me on a bone.
00:47:30This is a pretty dish.
00:47:32True.
00:47:38I had Janie in my ear just
00:47:40imagining what Janie would say.
00:47:42She's been pretty critical of
00:47:44presentation. I'm like, where's the contrast
00:47:46in colours? Then I'm
00:47:48stoked for a millisecond
00:47:50because I see the skin
00:47:52and then it doesn't look crispy.
00:47:54And I'm telling you right now, if I
00:47:56was serving duck and it wasn't
00:47:58crispy, I'd rip that skin off
00:48:00and I'd lather it in sauce and I'd
00:48:02hide that abomination.
00:48:18Mmm.
00:48:26We're very happy with the cook on the
00:48:28duck breast.
00:48:30If nothing else
00:48:32tonight, the ducks are our hero.
00:48:38I was looking
00:48:40at Manu's face.
00:48:42I know that he loves crispy skin.
00:48:44And
00:48:46I'm starting to feel a little bit
00:48:48stressed.
00:49:00At the Queen's Kitchen,
00:49:02Manu and Colin have just
00:49:04sampled Janie and Maddie's duck breast
00:49:06with beetroot and cherry sauce
00:49:08for main.
00:49:16Bon appétit.
00:49:40The duck is cooked good
00:49:42but it's missing the crispy skin.
00:49:44The sauce
00:49:46is a little bit bland
00:49:48but it's not a fail.
00:49:54The duck has been cooked nicely.
00:49:56I like the bitterness of the cherry
00:49:58and a bit of the sweetness.
00:50:00That's just
00:50:02good.
00:50:08I was like, I can't believe this.
00:50:10Duck breast
00:50:12with rubbery skin on top.
00:50:14If Janie was sitting at this
00:50:16table, I could imagine she would
00:50:18be ripping into this dish.
00:50:20This is not royal.
00:50:22What royalty gets two
00:50:24average dishes? That chef would be
00:50:26guillotined.
00:50:30Andrea, was this
00:50:32duck as good as your husband's duck?
00:50:34Definitely not.
00:50:36The skin is not crispy.
00:50:38It lacks pepper.
00:50:40For me, the duck is a fail.
00:50:42I'm sorry.
00:50:44I'm lucky that I didn't cook a duck like that
00:50:46to be honest because that would have got me nowhere.
00:50:50You'd be single.
00:50:52That's it.
00:50:54I think the duck's pretty well cooked.
00:50:56For me, it lacked
00:50:58a little bit of salt and the skin
00:51:00wasn't as crispy as what I had hoped.
00:51:02Beautiful
00:51:04beetroots there. They were really well cooked.
00:51:06Sauce is great.
00:51:08Just a little bit sweet, I think, for me.
00:51:10Score-wise, how do you think you're looking at the minute?
00:51:12Possibly
00:51:14on par with our score, I'd say.
00:51:16Neck and neck.
00:51:18I'm not cheering just yet.
00:51:20So if they smash the dessert...
00:51:22It'll be tight.
00:51:24Mr Lawrence.
00:51:26Yes.
00:51:28It's just annoying.
00:51:30Because I think this says duck breast
00:51:32and I get that. It doesn't say crispy duck breast,
00:51:34but it's like, don't leave all that fat and skin on there.
00:51:38Because it's just actually super unenjoyable.
00:51:46It's definitely under-seasoned.
00:51:48So...
00:51:50Um...
00:51:52He sounds really
00:51:54frustrated by the
00:51:56plate that's been put in front of him.
00:52:00It's just annoying.
00:52:02There was no one else around the table
00:52:04that felt frustrated.
00:52:06We all had legitimate
00:52:08issues.
00:52:10But I don't think that
00:52:12being frustrated with a plate of food
00:52:14is fair.
00:52:16Because that means
00:52:18that frustration can show up
00:52:20in someone else's cook where there isn't
00:52:22potentially a personal
00:52:24alignment.
00:52:26Don't put something on a plate
00:52:28if it doesn't serve a purpose.
00:52:38That was a bit much, huh?
00:52:40That was a bit disrespectful
00:52:42in my opinion.
00:52:44I think,
00:52:46so far, entrée and mains, and I'm going to hate
00:52:48saying this, but they taste like arrogance.
00:52:56Arrogance tastes like your expectations
00:52:58being slapped in the face.
00:53:00What I said was,
00:53:02I hope what sounds like arrogance
00:53:04is confidence.
00:53:06Now all I can say is,
00:53:08I'm pretty sure what sounded like arrogance
00:53:10was arrogance.
00:53:12Your judgment is
00:53:14really harsh because of
00:53:16what the ladies
00:53:18have said in the past versus
00:53:20critiquing the
00:53:22dish itself. I don't know if I agree.
00:53:24I think it's...
00:53:26I actually feel like
00:53:28I'm actually disappointed. I'm emotionally
00:53:30disappointed because I actually want to be
00:53:32wrong in this situation.
00:53:36This is not A game. This is not
00:53:38even B game. It's actually super...
00:53:40It's annoying. I've wasted energy
00:53:42trying to articulate myself.
00:53:44Oh my goodness.
00:53:46Lawrence is even arguing with the judges.
00:53:48Like a kid having a tantrum?
00:53:50Where's the steps from here?
00:53:52Detention? There's only one step
00:53:54from here and he needs some time out.
00:53:56Well, I have a question.
00:53:58If Simone and Viviana cooked
00:54:00this menu, would you view it different?
00:54:02To be honest, I think they'd nail
00:54:04this. Yeah, but if they cooked that exact
00:54:06dish the way it's exactly cooked now,
00:54:08would it be the same?
00:54:10It wouldn't taste as bad.
00:54:12Why? It's the same
00:54:14dish cooked by two different people.
00:54:16Yeah, but I disagree because
00:54:18we are humans.
00:54:20We are subjective. You can say what you want.
00:54:22At least you're honest, mate.
00:54:24So yeah, I am 100%.
00:54:26Expectation does change
00:54:28my subjective taste.
00:54:30It just does.
00:54:34I was like, I didn't know where to look.
00:54:39I'm going to judge on
00:54:41what I'm getting in front of me, full stop.
00:54:48I hear what you're saying.
00:54:50That makes sense.
00:54:52Lawrence is a bit of a
00:54:54royal slap. From the judges,
00:54:56I'm like, mate,
00:54:58stand down. I'm really trying
00:55:00to get myself out of
00:55:02my thoughts. And I'm not having a good idea.
00:55:04Yeah. Sorry.
00:55:09I don't know.
00:55:11This is where I'm like, at this point,
00:55:13I'm thinking maybe my emotions are playing
00:55:15into it, but I don't have Hannah here
00:55:17who I usually bounce off. So it's really difficult.
00:55:31Everything is
00:55:33riding on this duck to be perfect.
00:55:35And we just hope that
00:55:37we've done enough to get
00:55:39a good score across the line
00:55:41so that we have redemption.
00:55:43Ladies, for
00:55:45our main course, you served us a duck breast
00:55:47with beetroot and cherry sauce.
00:55:51Classic combinations.
00:55:53The duck was cooked pink.
00:55:55The duck bone,
00:55:57I like the aesthetics of the duck bone
00:55:59and I get you ladies love the aesthetics
00:56:01of a meal, but because you
00:56:03get the bone in there, it would have been very hard
00:56:05to try and crisp that skin.
00:56:09Not a big fan of the cherry sauce.
00:56:11I don't know what the recipe
00:56:13of this is, but I don't think
00:56:15there's much technique of it.
00:56:19You need to have a balance of sweet
00:56:21and sour.
00:56:23We needed the
00:56:25addition of the seasoning.
00:56:27Like there's only so many clangers
00:56:29I can draw. I think
00:56:31the other teams will be secretly
00:56:33feeling a little bit happy.
00:56:35Not a little bit happy, very
00:56:37happy. Rubbing it in our
00:56:39face. They said that they
00:56:41were good cooks and look what they've done.
00:56:43They haven't delivered.
00:56:45I know. Thank you.
00:56:55Okay, so
00:56:57what are we thinking here?
00:56:59I'm feeling
00:57:01really deflated
00:57:03and it's
00:57:05looking at this point for us like we're going to be
00:57:07below Kaz and Fergus. No more
00:57:09cute. Now we need to show them
00:57:11the real Maddie and Janie.
00:57:13Okay? Let's do this.
00:57:15Okay. For dessert
00:57:17we are serving licorice
00:57:19ice cream with macaron
00:57:21shells and a raspberry coulis.
00:57:23The ice cream
00:57:25is in the freezer which is a massive
00:57:27tick. I'm going to do these macarons.
00:57:29Okay. Yep.
00:57:31This is your baby so you've got to tell me what
00:57:33to do. Maddie's queen bee
00:57:35for the dessert. What do you think
00:57:37of the colour? I think that colour's beautiful darling.
00:57:39The macarons are going
00:57:41to add a nice vibrant colour
00:57:43with some yellow to really add
00:57:45some fun on the plate
00:57:47with licorice ice cream. I need it
00:57:49to be perfect.
00:57:51Alright, this is good. Okay, so I'm adding
00:57:53the Italian meringue to the Nello
00:57:55mixture. Exciting.
00:57:57Hoping this consistency
00:57:59will hold up well when we put it into
00:58:01the circles.
00:58:03I love the colour. I love
00:58:05the colour.
00:58:07I just need this to work.
00:58:09Okay. Say a little
00:58:11prayer. Oh, it's a long
00:58:13way to fall isn't it really? It is a long way to fall.
00:58:15I'm just hoping we can
00:58:17do enough
00:58:19so that we are able to get a second
00:58:21chance to cook in the kitchen.
00:58:23My daughter's
00:58:25feeling a lot of pressure on these macarons.
00:58:27That's it.
00:58:29Beautiful Bella!
00:58:33I'm sending positive
00:58:35vibes to the macarons in the oven.
00:58:37There's so much riding on
00:58:39dessert. We cannot afford
00:58:41to have it mediocre.
00:58:43We need to
00:58:45finish on a high.
00:58:53Those macaron
00:58:57shells need to be
00:58:59perfect.
00:59:01So far tonight,
00:59:03Janie and Maddie have failed to feel
00:59:05a royal flush.
00:59:07So they need their dessert to impress
00:59:09a full house.
00:59:11Deep breaths.
00:59:13Breathe, breathe, breathe.
00:59:15Around the table,
00:59:17reigning leaderboard royalty,
00:59:19Simone and Viviana, believe this
00:59:21dessert could be tricky.
00:59:23So, this
00:59:25sounds like a quite technical dessert.
00:59:27Macarons, which is quite
00:59:29technical. Ice cream is not
00:59:31an easy dessert as well.
00:59:33At this point,
00:59:35I wish them all the best.
00:59:37I love licorice ice cream.
00:59:39I'm not a massive fan of licorice.
00:59:41I'm a Fergus, I'm not a big licorice
00:59:43fan. Those girls
00:59:45have set themselves a task.
00:59:47Licorice, man, what a
00:59:49polarising flavour. The macaron
00:59:51itself, it's got to be crunchy.
00:59:53You've got two major elements on the
00:59:55plate. You've got a kick-ass ice
00:59:57cream and you've got delicate
00:59:59macarons. I'm trying to
01:00:01taste it in my head.
01:00:03Quite a talent, being able to taste
01:00:05things in your head. Yeah, that's how I cook.
01:00:07Amazing. Thank you.
01:00:09I just think
01:00:11with the entree and mains,
01:00:13the technique's been missing
01:00:15in both of them. So are we not open-minded
01:00:17about this one? Yes, 100%.
01:00:19At least we finished the night
01:00:21on a high.
01:00:23When it gets to the scoring, I'll keep
01:00:25emotions out of the score.
01:00:27If they pull off a good dessert,
01:00:29where does that leave them in the
01:00:31whole scheme of things?
01:00:33If it's going to be absolutely
01:00:35amazing, it
01:00:37might be slightly above you guys.
01:00:39So it's kind of down to the dessert?
01:00:41That old chestnut, down to dessert.
01:00:48I'm going to get
01:00:50the ice cream scooped out so that's
01:00:52ready to go.
01:00:54We do not want to be
01:00:56serving sloppy ice cream.
01:01:00I just want to make sure
01:01:02I get a really good scoop.
01:01:04Do you think that's too soft now?
01:01:06Is it a bit runny?
01:01:08That's okay? That is perfect.
01:01:10Just keep on
01:01:12smashing those out. Is that okay or too beautiful?
01:01:14There's definitely a chance
01:01:16with the dessert that it may
01:01:18not be for everyone and we know that that's
01:01:20a risk with this dessert.
01:01:22The teams may look at licorice ice cream
01:01:24and think, I don't know if that's for me.
01:01:26But I think that they will absolutely
01:01:28love it.
01:01:30I need to get those scoops in.
01:01:32Good job!
01:01:34I'm taking the
01:01:36macarons out of the oven.
01:01:38We really want to see the macarons rise
01:01:40and that nice,
01:01:42shiny, hard shell
01:01:44on the top.
01:01:46Moment of glory.
01:01:48They're looking a bit flat.
01:01:52They are
01:01:54flat.
01:01:56It's so upsetting.
01:02:00It's ridiculous.
01:02:02I know.
01:02:04Not exactly what we wanted.
01:02:06Pick the best ones off that we like, okay?
01:02:08Alright, so these are okay.
01:02:10We've decided we're just
01:02:12going to be selective with which ones
01:02:14we use and
01:02:16plate up the dessert as best
01:02:18as we can. So what we're going to do,
01:02:20we need a smear of the raspberry coulis.
01:02:22We need two macarons
01:02:24down. And then the last thing we'll do
01:02:26is put the ice cream and then pop the macaron
01:02:28on top. You got plenty there?
01:02:30Yeah, we've got enough. We put the smear
01:02:32of the raspberry coulis down.
01:02:34We put the crumbs of the freeze-dried
01:02:36raspberries down.
01:02:38Okay, I'm going to start putting the macarons
01:02:40on the plate. Yep.
01:02:42Ah!
01:02:44We're feeling the pressure tonight. We are.
01:02:46And we just
01:02:48need to pick up
01:02:50some greenery on that bit.
01:02:52Fennel, fronds.
01:02:54Okay, perfect.
01:02:56Yes, the macarons didn't rise
01:02:58as much as we wanted. However,
01:03:00we still think that it's a really, really
01:03:02pretty dessert.
01:03:04Hopefully we've done enough to be safe.
01:03:06Yep. You just never know
01:03:08what can happen on that score.
01:03:10Regardless of what happens today,
01:03:12we're queens.
01:03:14Now we're ready for the ice cream. Ready for the ice
01:03:16cream. Yum.
01:03:18Here we go.
01:03:20Another one. We need to get them
01:03:22out ASAP, because this is going to
01:03:24melt otherwise.
01:03:26Okay, off we go.
01:03:38Wow.
01:03:40Dessert is served.
01:03:46We just think
01:03:48that this is looking really,
01:03:50really pretty. Thank you.
01:03:52Obviously, we wish that those
01:03:54macarons were looking better, but we
01:03:56just hope they taste delicious.
01:03:58It's very pretty.
01:04:04You're welcome. Fair guess.
01:04:06Thank you, Maddy.
01:04:08Yummy.
01:04:12Presentation is
01:04:14great on this one. Really pretty.
01:04:16Looks delicious. It's a bit concerning
01:04:18for us. Yeah, I know. Big time.
01:04:26I'll give it to them.
01:04:28It looks the best dish of the evening.
01:04:30I reckon Maddy did
01:04:32this.
01:04:36Yum.
01:04:50I think the guests are thinking right now
01:04:52that there's a lot riding
01:04:54on this dessert for Janie
01:04:56and Maddy, and
01:04:58we are just
01:05:00praying that we don't end up at
01:05:02the bottom of the leaderboard.
01:05:04That would be a disaster.
01:05:12After serving dessert,
01:05:14Janie and Maddy have just
01:05:16crossed the finish line in heels.
01:05:18Now, they need to
01:05:20end an evening of lows
01:05:22on a high.
01:05:48Tasting ice cream straight away.
01:05:50I like it. It's good.
01:05:52I like it.
01:05:54Look, we're not
01:05:56totally confident at the moment
01:05:58because
01:06:0072 didn't leave us in the best spot.
01:06:02Kaz and Fergus?
01:06:04I think the ice cream was
01:06:06such a great consistency.
01:06:08Balance of licorice was great
01:06:10to my tasting. That's probably because I don't like licorice.
01:06:12The macaroon for me was a little
01:06:14doughy on the top, a little crisp on the bottom,
01:06:16but that was a really nice way to finish
01:06:18the dinner, and I couldn't have done something
01:06:20like that. So, you know, hats off to
01:06:22them. And where are you sitting now?
01:06:26I don't know. It's probably borderline.
01:06:28It's close. I think we're ahead.
01:06:30I don't know what they've done,
01:06:32but it didn't give me that hit of licorice.
01:06:34It was very creamy.
01:06:36Um, I didn't
01:06:38like it.
01:06:40I would have left as well much more
01:06:42licorice flavoured.
01:06:44I'm the opposite with the licorice. For me,
01:06:46it was just enough licorice.
01:06:48I actually think it was...
01:06:52I think it's the strongest dish.
01:06:55My understanding is Maddy's
01:06:57more into the dessert side of things,
01:06:59and I feel like if that is the
01:07:01case, you can definitely feel it and taste
01:07:03it on the plate. Then dessert is a pleasant
01:07:05surprise because,
01:07:07look, I don't even like licorice ice cream
01:07:09and I liked it. So,
01:07:11better than the others?
01:07:13It's a good dish.
01:07:24How's your night?
01:07:26Few things
01:07:28haven't gone to plan,
01:07:30but that's all it takes, right?
01:07:32Just a couple of things not to go
01:07:34your way, and then
01:07:36you know, it makes all
01:07:38the difference.
01:07:42Ladies, for dessert you gave us licorice ice
01:07:44cream with macaroon shells and
01:07:46raspberry coulis.
01:07:50Did you get the balance of licorice in
01:07:52this dessert?
01:07:58100%.
01:08:02The ice cream?
01:08:04Wow.
01:08:06I could have eaten a tub of it.
01:08:10You're fighting against a tough
01:08:12crowd of half who like licorice ice
01:08:14cream, half who don't.
01:08:16It is a polarising flavour.
01:08:18Yeah.
01:08:20I actually loved it.
01:08:22Like, frankly, it was just top-notch.
01:08:24The presentation was gorgeous.
01:08:26Very good.
01:08:30On the other hand,
01:08:32the macaroons, we had a little problem
01:08:34with rice.
01:08:36So the chewiness
01:08:38was nice, the crispiness was missing.
01:08:40The raspberry coulis
01:08:42did everything it's there to do.
01:08:44It's meant to be sharp.
01:08:46I've got to go against
01:08:48the coulis. The acidity
01:08:50doesn't go with the licorice flavour.
01:08:52That's it.
01:08:54You stepped it up a little for dessert.
01:08:58We know that we deserve to be in this
01:09:00competition. We want to get
01:09:02to the finals. We're not ready
01:09:04to leave yet.
01:09:06What a cook. My queen.
01:09:08They love the ice cream.
01:09:10They love the ice cream, so I
01:09:12absolutely laud you for that, darling.
01:09:14Look, we wanted to go in there and smash
01:09:16it, and guess what? We didn't.
01:09:18Kaz and Fergus are on 72,
01:09:20which we really do feel like
01:09:22we can beat.
01:09:24It's now time for the
01:09:26guest teams to rate the culinary
01:09:28fair at the Queen's Kitchen
01:09:30with a score
01:09:32out of 10.
01:09:34Janey and Maddy, what do you reckon?
01:09:36It was a middle-of-the-road kind of night,
01:09:38wasn't it? Entree, so we had
01:09:40the seared scallops with a boule blanc.
01:09:42I hate to say it, but
01:09:44it wasn't fantastic.
01:09:46My scallops were raw.
01:09:48Proper undercooked, actually.
01:09:50Most of my scallops were raw.
01:09:52The boule blanc was a bit watery.
01:09:54The boule blanc got lost.
01:09:56Yeah.
01:09:58Duck breast
01:10:00with cherry sauce.
01:10:02I think they were, like, you know, techniques.
01:10:04If they would have left
01:10:06the bone away, we would have
01:10:08been able to get, like, a nice crispy duck,
01:10:10basically.
01:10:12For dessert, the girls gave us a licorice
01:10:14ice cream with a macaron shell
01:10:16and a raspberry coulis.
01:10:18The macarons absolutely
01:10:20let them down on that one. Yeah, actually, the
01:10:22licorice ice cream let me down.
01:10:24Licorice ice cream was
01:10:26really good. It was nice and creamy.
01:10:28Ice cream was pretty well done.
01:10:30What they provided tonight was nowhere near
01:10:32the upper echelon
01:10:34of the score limit, and definitely
01:10:36nowhere near the bottom.
01:10:38So, for Janey
01:10:40and Maddy,
01:10:42we scored them 7
01:10:44out of 10. Agreed.
01:10:46I'm going to try to keep
01:10:48emotions out of the score. Logically,
01:10:50what did I get? Main
01:10:52and then dessert. I think it's
01:10:54just above a pass. It's a 6 out of 10.
01:10:56And I think that's been fair.
01:10:58I think it was basically an average
01:11:00three-course meal. Yeah.
01:11:02So, for tonight's instant restaurant,
01:11:04we scored Janey and Maddy a 5.
01:11:06A 5.
01:11:08Yeah, I agree. There was some highs,
01:11:10but there was a lot more lows for me. It's a little bit nervous
01:11:12because this is kind of shaping up
01:11:14like this is going to be tight between us and them.
01:11:16So, I'm thinking, bang in the middle,
01:11:18a 5. I'm comfortable with that.
01:11:20Yeah. For Janey and Maddy, we're
01:11:22giving them a 5 out of 10.
01:11:24Okay, done.
01:11:30We've seen how confident we are with
01:11:32our cooking. We set the
01:11:34expectations high,
01:11:36but tonight,
01:11:38we just couldn't perfectly
01:11:40execute some of the elements.
01:11:42We're just crossing our fingers that
01:11:44we've done enough to
01:11:46beat Kaz and Fergus on the leaderboard.
01:11:48We would be crushed if
01:11:50it went any other way.
01:12:00We set the
01:12:02expectations high.
01:12:04We're just crossing
01:12:06our fingers that we've done
01:12:08enough to beat
01:12:10Kaz and Fergus on the leaderboard.
01:12:16Janey and Maddy, thank you
01:12:18for treating us like royalty
01:12:20at the Queen's Kitchen.
01:12:22And now, it's time for the scores.
01:12:26The guest teams have
01:12:28given you a combined score of...
01:12:3428
01:12:36out of 50.
01:12:44We're really disappointed.
01:12:46We hoped for a lot more.
01:12:48What we put up
01:12:50was a lot better than a total
01:12:52of 28 out of 50.
01:12:56Ours was 31.
01:12:58We're three in front right now.
01:13:00We need to keep that lead going.
01:13:02And now it's our turn.
01:13:04We're going to score each dish out of 10.
01:13:08Ladies' Fontrés seared scallops
01:13:10with citrus beurre blanc
01:13:12and capers.
01:13:16The beurre blanc was
01:13:18not what I expected at all.
01:13:20There was a lot
01:13:22of liquid in that sauce.
01:13:24I love a seared scallop,
01:13:26but I could have roasted it in the pan a little bit more.
01:13:28And the beurre blanc needed a little bit
01:13:30more love.
01:13:34The score I'm giving you for your entrée
01:13:38is a six.
01:13:42For your entrée tonight,
01:13:44I score you
01:13:48a five.
01:13:52A six I can deal with,
01:13:54but a five, that's way too low.
01:13:56For your main course,
01:13:58duck breasts
01:14:00with beetroot and cherry sauce.
01:14:02The addition of the bone
01:14:04left into the duck, I think you should have taken
01:14:06that off and just cooked the duck on the skin.
01:14:08I love the
01:14:10earthiness of the beetroot, but we needed
01:14:12the salt, the pepper, and we needed that
01:14:14cherry vinegar in there.
01:14:16But overall, the duck was done well.
01:14:18The sauce just was
01:14:20missing
01:14:22some flavor.
01:14:24It was a little
01:14:26too plain for my liking.
01:14:30For your
01:14:32main course tonight, I score you
01:14:34a six.
01:14:40The score I'm giving you for your main course
01:14:46is a six.
01:14:50We are so much better than
01:14:52a six. It's too hard.
01:14:54It hurts.
01:14:58We're really hoping this dessert
01:15:00just stays low. Now for dessert,
01:15:02licorice ice cream
01:15:04with macaroon shells
01:15:06and raspberry coulis.
01:15:10The ice cream was absolutely
01:15:12delicious.
01:15:14The macaroon,
01:15:16not a great success.
01:15:18I wasn't a big fan of the coulis with
01:15:20the rest of the dish, but that's
01:15:22me.
01:15:24Licorice ice cream is one of my favorite.
01:15:26Unlike my friend here,
01:15:28I did like the raspberry coulis,
01:15:30which added that little kick
01:15:32that the dish needed.
01:15:34The score I'm giving you
01:15:36for your dessert
01:15:38is a six.
01:15:40For your
01:15:42dessert tonight,
01:15:44I score you
01:15:48an eight.
01:15:56That gives you a grand total
01:15:58score of
01:16:02sixty-five.
01:16:04A score of
01:16:06sixty-five.
01:16:10A score of sixty-five
01:16:12sends mother and daughter
01:16:14to the bottom of the leaderboard,
01:16:16leaving mother and son
01:16:18in the clear.
01:16:20Feels so good.
01:16:22We are safe.
01:16:28Janie, you should have listened to the teams.
01:16:30You should have listened to how hard it is
01:16:32and then maybe you wouldn't be at sixty-five.
01:16:34I'm hoping
01:16:36that you've eaten that humble pie
01:16:38because it's a big one.
01:16:40The queens fell
01:16:42from the heavens above tonight
01:16:44and we fell into
01:16:46the laps of
01:16:48the servants.
01:16:50We live to fight
01:16:52another day, won't we, darling?
01:16:54Yes. Janie, buddy, how are you feeling?
01:16:56Gutted. I feel like
01:16:58what we delivered really isn't reflected
01:17:00in that score.
01:17:02Now we definitely understand what everyone's
01:17:04been through. It's hard.
01:17:10So next stop is back in
01:17:12Perth, Mike and Pete for Redemption.
01:17:14Redemption tour. Yes.
01:17:16Well, gents, good luck. Thank you.
01:17:18See you in Perth. Thank you.
01:17:20Oh, wow. We're cooking again.
01:17:22We are cooking again.
01:17:24Thanks, guys.
01:17:26I don't think Mike
01:17:28and Pete can beat
01:17:30the real Italians
01:17:32at this stage. No way.
01:17:34I love you. I love you. Let's go and have
01:17:36some champagne.
01:17:40Next time
01:17:42We return
01:17:44to Perth with OG's
01:17:46Mike and Pete. We have to definitely beat
01:17:48Janie and Maddie. They're going
01:17:50home with their high heels and their dresses
01:17:52back to two rack.
01:17:54What could go wrong?
01:17:56What could go wrong?
01:17:58Anything can happen.
01:18:00Can these fussy
01:18:02friends redeem themselves?
01:18:04Quality dish.
01:18:06Delicious.
01:18:08Bit emotional.
01:18:10It was, um, we worked
01:18:12really hard.
01:18:14Or will their risky menu
01:18:16Oh, my God. Oh, shit.
01:18:18Sour their chance at success.
01:18:20This is like
01:18:22bad.
01:18:24Do you think the ladies have a chance?
01:18:26Well, I think their food was far superior.
01:18:28I think we could be in a bit of trouble.
01:18:30And while olive branches extend
01:18:32across the table.
01:18:34It was really hard not to
01:18:36say what I thought about their dinner the night before.
01:18:38Janie and Maddie
01:18:40ask a question.
01:18:42What did you think, Lawrence? She can't get enough
01:18:44of you, babe. Janie wants to kill me.
01:18:46That sends the queens of MKR
01:18:48This is arrogance on a dish.
01:18:50Wow. Into meltdown.
01:18:52You can't deal with him.
01:18:54Holy smokes. The olive branch
01:18:56and basil shove it up your ass.