My.Kitchen.Rules.AU.S14E10.WEB.
My.Kitchen.Rules.AU.S14E10.WEB.
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00:00:00Previously, three teams have cooked in our second round.
00:00:05And despite Melbourne's mother and daughter gate-crashing duo
00:00:09promising the world...
00:00:11We want to be the queens of MKR.
00:00:13I mean, hello!
00:00:15..their dishes fit for a king...
00:00:18It's just actually super unenjoyable.
00:00:20They taste like arrogance.
00:00:22..fell short of expectations.
00:00:24Not what I expected.
00:00:26It was a little too plain for my liking.
00:00:30Oh, it's just hard. It hurts.
00:00:33..causing them to crash to the bottom of the leaderboard,
00:00:36leaving our modern Italians at the top on 104.
00:00:41Tonight...
00:00:45..we return to Perth with OG's Mike and Pete.
00:00:48We have to definitely beat Gianni and Maddie.
00:00:50They're going home with their high heels and their dresses.
00:00:53Back to two-rack.
00:00:55What could go wrong?
00:00:58What could go wrong?
00:01:00Anything can happen.
00:01:02..can these fuzzy friends redeem themselves?
00:01:06Quality dish. Delicious.
00:01:09A bit emotional.
00:01:11It was, um... It was really hard.
00:01:15..or will their risky menu...
00:01:17Oh, my God.
00:01:19..sour their chance at success?
00:01:22This is, like, bad.
00:01:25Do you think the ladies have a chance?
00:01:27Well, I think their food was far superior.
00:01:29I think we could be in a bit of trouble.
00:01:31..and while olive branches extend across the table...
00:01:35It was really hard not to say
00:01:37what I thought about their dinner the night before.
00:01:40..Gianni and Maddie ask a question...
00:01:43What did you think, Lawrence? She can't get enough of you, babe.
00:01:46Gianni wants to kill me. ..that sends the queens of MKR...
00:01:49I said, this is arrogance on a dish. Wow. ..into meltdown.
00:01:53I can't deal with him.
00:01:55It's holy smokes.
00:01:57Take the olive branch and just shove it up your arse.
00:02:08Tonight, we're in Perth, WA...
00:02:12..where fussy friends Mike and Pete
00:02:14are ironing out their kinks in the kitchen,
00:02:17ready for their second round of cooking.
00:02:20Mike, how many bow ties have you got?
00:02:22There's still a few more in the cupboard.
00:02:24Tonight's our redemption night.
00:02:26We're going to bring everything to the table.
00:02:28And, Pete, we're going to look good tonight.
00:02:30What about the Italian flag?
00:02:32Oh, let's go with that one.
00:02:34The Italians will probably think it's tacky.
00:02:36Having the Italians at the table, I definitely feel the pressure.
00:02:39Timono and Viviana did extraordinarily well.
00:02:41Very well.
00:02:43If we can beat the girls from Turat, I'm happy.
00:02:45Last night, Gianni and Maddie scored 65.
00:02:47We need to beat that score. I don't care what we have to do.
00:02:50It's definitely not going to be at the bottom of the leaderboard.
00:02:52I'd be pretty disappointed if we'd just scrape it after the girls.
00:02:55I think we can deliver tonight.
00:02:57If they don't like it, we're going to burn them.
00:03:01Burning their team-mates has come naturally for Mike.
00:03:04After lots of previous critiques...
00:03:06My mum can cook.
00:03:08Chilli mussels burn you guys.
00:03:10..the team faced high expectations
00:03:12in their first instant restaurant.
00:03:14While you've talked it up, let's see if you can back it up.
00:03:18But their ravioli entree fell flat.
00:03:21The pasta is too thick.
00:03:23And the ossobucco main failed to deliver.
00:03:26The meat was missing a little bit of cooking.
00:03:30After being humbled,
00:03:32they managed to bring it home with a perfect dessert.
00:03:35Cannoli done well.
00:03:37The crunch, you could hear it down the road.
00:03:39I score you a ten.
00:03:41Hard work.
00:03:43Thank you, gents.
00:03:45Come on, Pete, let's go.
00:03:48Our first instant restaurant, we had a few hiccups,
00:03:51but we ended on a high.
00:03:53Tonight, we want to make sure
00:03:55we are not on the bottom of the leaderboard.
00:03:57Start those inches. Make sure that Janie and Maddie are.
00:04:02So, our last instant restaurant, we scored a 72.
00:04:05I won't lie, I'll be devastated
00:04:07if we get less than that in this restaurant.
00:04:11I think we got scored low because of the way I critiqued.
00:04:14Last time, I was Mike 1.0.
00:04:17Mike 1.0 was loud, honest and truthful,
00:04:20which no-one liked.
00:04:22If you say something,
00:04:24sometimes your wording just lends us to...
00:04:27fail?
00:04:29Yeah.
00:04:31This time, Mike 2.0 is coming out.
00:04:34Think positively. Be positive.
00:04:37We've got this in the bag.
00:04:39So, Mike 2.0 is going to be humble, be very kind.
00:04:42The team's going to love me, they're going to score higher,
00:04:44and we're going to beat Janie and Maddie.
00:04:46All right, Mikey, let's get this done, eh?
00:04:48Mike and Pete, they got served a little humble pie
00:04:51the last time they cooked.
00:04:53All right, let's go, mate. Let's do this.
00:04:55Mike and Pete need to fix a few wrongs
00:04:57that they did the last time they cooked.
00:04:59Just be gentle. These are my little babies.
00:05:01If they do that, I'm expecting redemption.
00:05:03I might grab a chilli.
00:05:05Smart thinking, 99.
00:05:07Up there for thinking, down there for dancing.
00:05:09That's what they say.
00:05:11Go down here.
00:05:13Mike has soured people's taste buds,
00:05:15but at the end of the day,
00:05:17Janie, hands down, has been the most outspoken.
00:05:19I hope Mike and Pete can kick them
00:05:21from the bottom of the leaderboard.
00:05:23The entree, it's all about the potatoes.
00:05:26Tonight for entree, we'll be serving gnocchi
00:05:29with burnt butter and sage.
00:05:31We need one and a half kilos,
00:05:33which will be lovely, I think.
00:05:35This is a classic.
00:05:37But there's a lot that can go wrong.
00:05:39It needs to be not too hard and not too soft.
00:05:41Are they going to poach and then fry?
00:05:43You can overcook the actual gnocchi.
00:05:45We've got all herbs, just like the little Italians that we are.
00:05:47Yeah, we are.
00:05:49Someone has to go home at the end of this round.
00:05:51Two of these.
00:05:53Although our instant restaurant had a tick-up,
00:05:55we are still confident we can beat them.
00:05:57May the best team win.
00:05:59What's next?
00:06:01Brussels sprouts.
00:06:03Tonight for mains, we're having
00:06:05eye fillet with polenta chips,
00:06:07Brussels sprouts and garlic butter.
00:06:09Brussels sprouts, you either love them or you hate them,
00:06:11so you're going to have to jive them up.
00:06:13Let's get this show on the road.
00:06:19For Mike and Pete,
00:06:21it's now a race against time
00:06:23to set up their instant restaurant
00:06:25and prep their dishes
00:06:27before the guest teams arrive.
00:06:29Here we go.
00:06:31Our favourite shot, Pete.
00:06:33Bye-bye.
00:06:35And the winner of our instant restaurant
00:06:37is the Twisted Lemons.
00:06:39I know there's going to be some tension around the table,
00:06:41Lawrence and Janie specifically,
00:06:43because I do feel what has been said
00:06:45at the previous restaurant has yet to be resolved.
00:06:47The tension between Lawrence and Janie
00:06:49has come from the first night they met.
00:06:51Hopefully some of the people around the table
00:06:53will bury the hatchet, but hopefully not in each other's heads.
00:06:57Janie has put everyone offside.
00:06:59It's definitely affected their score, we think.
00:07:01They've been like a shield to us.
00:07:03I'm glad we're not in here tonight.
00:07:05They've taken the heat off us.
00:07:07I just want to say thanks, Janie.
00:07:09Like, there's going to be thunderstorms in here.
00:07:11Like, the ceiling's going to shake.
00:07:13We want to give Janie and Lawrence
00:07:15olive branches.
00:07:17The tactic behind the olive branch tonight
00:07:19is that they accept the piece,
00:07:21everyone's going to have a great time,
00:07:23therefore, when it comes to scoring,
00:07:25everyone's going to be happy.
00:07:27We're going to score high.
00:07:29This is one of our strategic moves in the competition.
00:07:31Here we go, twisted lemons, Pete.
00:07:33No sour lemons, just sweetness all the way.
00:07:35Let's go cook.
00:07:37Come on, let's do it.
00:07:39Alright, here we are again, Pete.
00:07:41Second time on our redemption tour.
00:07:43Good luck.
00:07:45Hopefully we'll redeem ourselves tonight.
00:07:47You can do me up the back.
00:07:49Nice and tight. Keep me straight.
00:07:51You can only go so straight.
00:07:53I am going to start
00:07:55with the poached pears, Pete.
00:07:57Tonight for dessert,
00:07:59I've got a drunken pear with vanilla ice cream.
00:08:01So I've called them drunken pears tonight.
00:08:03Yep.
00:08:05Because the pears are going to drink up all that wine,
00:08:07our guests will get drunk, and when they go to score,
00:08:09we'll get a good score.
00:08:11The secret to a drunken pear is,
00:08:13you really want it to take on the flavour of the alcohol,
00:08:15but you don't want it too bitter,
00:08:17and you've got to cook it enough that you can just cut it with a spoon.
00:08:19I'm just going to add a little bit of Aperol.
00:08:21I'm not going to overdo it,
00:08:23I just want the pears just to absorb a bit of the Aperol.
00:08:25The Aperol's got a bit of bitterness to it,
00:08:27but it's just to take the real sweetness away,
00:08:29so it's not a sweet syrup.
00:08:31One cap, two caps.
00:08:33That's how many capfuls.
00:08:35Oh, four caps.
00:08:37Your addition to the Aperol is a little twist
00:08:39to juice up that dessert.
00:08:41Now you focus on those pears.
00:08:43That's one thing that you want to get perfect, right?
00:08:47We'll be aiming for a 10 once again.
00:08:49So basically keep us in the competition, right?
00:08:51Yeah.
00:08:53I'm now working on the main,
00:08:55which is our eye fillet
00:08:57with polenta chips,
00:08:59Brussels sprouts and garlic butter.
00:09:01Our sous vide steak.
00:09:03It's got to be a pretty simple, well-balanced,
00:09:05elegant steak.
00:09:07A sous vide method is basically
00:09:09cooking something in a water bath.
00:09:11It's a set temperature.
00:09:13What it comes down to is making sure
00:09:15I get that hot, hot sear on the barbecue
00:09:17to finish it off.
00:09:19It's a few minutes on the clock.
00:09:21The contestants are about to arrive.
00:09:23Janie and Maddie's ice cream was bang on.
00:09:25I'm going to give it a hard whisk
00:09:27and get it into that ice cream maker
00:09:29and I think it's going to be just as delicious.
00:09:31I am worried about Janie and Maddie
00:09:33because after
00:09:35they received their score the other night,
00:09:37they might be on their guard now
00:09:39thinking that they're going to play the game now.
00:09:47Vianna, we are back in Perth.
00:09:49Let's see if Mike 2.0
00:09:51can beat us this time. What do you think?
00:09:55Fresh off the cook,
00:09:57I think we did a great job, the best we could.
00:09:5965 is not the score that we
00:10:01wanted, but we're still going to
00:10:03remain confident.
00:10:05Lawrence will probably have a few words
00:10:07to say tonight about our cook
00:10:09and what he did and didn't like.
00:10:11Can't wait to be back at the table.
00:10:13Did I miss anything? I reckon you'll find out.
00:10:15I can't wait to sit and observe and see what unfolds
00:10:17after last night.
00:10:19I've heard a few things.
00:10:23I've been in Janie and Maddie's house.
00:10:25I've not enjoyed the food.
00:10:27I feel like this tastes like arrogance.
00:10:29So yeah, it's going to be interesting when it all comes out at the table.
00:10:33Who's hungry?
00:10:35Yes!
00:10:39Oh my God, they're here. Alright, let's go.
00:10:41Mike 2.0 is
00:10:43bringing positive vibes tonight.
00:10:45Let's be happy and score high.
00:10:47Hi!
00:10:49What's going on?
00:10:53How are you?
00:10:55Welcome to Perth.
00:10:57Look at you!
00:10:59Oh my God.
00:11:01Mike, bow tie.
00:11:03It looks good on your mic.
00:11:05Legit.
00:11:07Mike and Pete, look, not too stressed
00:11:09to be honest. They were very happy to see us.
00:11:11That's for sure.
00:11:13Oh my God, you're beautiful!
00:11:15Mike 2.0.
00:11:17How are you doing?
00:11:19Thank you to you too.
00:11:21Maybe this is the character he's playing,
00:11:23but I don't know, I could be wrong.
00:11:27Oh wow, look at this.
00:11:29Damn.
00:11:33Colourful.
00:11:35Definitely colourful.
00:11:39Holy smokes.
00:11:41Oh no, it's sensory overload.
00:11:43Yeah, it's hard.
00:11:45It's a huge zebra in the corner.
00:11:47It's hard on the eyes.
00:11:49Good evening everyone and welcome to our instant restaurant.
00:11:51Our restaurant name is Twisted Lemons.
00:11:53Why?
00:11:55Well, we're a couple of bitter
00:11:57twisted old lemons.
00:11:59Tonight is really a light-hearted
00:12:01night. We want to bring up the mood.
00:12:03We want everyone to have a great time.
00:12:05We've swapped out the lemon branches
00:12:07for olive branches.
00:12:09We've done that on purpose.
00:12:11We've done that for a specific reason.
00:12:13Lawrence, Janie, we know that there's been some
00:12:15tension at the table with you guys.
00:12:17We'd really love you both to extend that olive branch.
00:12:23I just thought, why do we have to make the night
00:12:25from the get-go be about the
00:12:27conflict that was?
00:12:29That's what boy needs.
00:12:33I do think Mike and Pete have really good
00:12:35intentions.
00:12:37I hope you enjoy it.
00:12:39I think they do.
00:12:41Very naive.
00:12:43They've actually chosen the
00:12:45olive branches tonight,
00:12:47specifically to us. However,
00:12:49I think given the fact we weren't at the
00:12:51last restaurant we were cooking,
00:12:53maybe there were some issues that
00:12:55cropped up that we didn't know about.
00:12:57And so that made me
00:12:59a little bit suspicious about
00:13:01any conversation we missed out on.
00:13:03I've never extended an olive
00:13:05branch, but I assume it involves
00:13:07handing the olive branch to someone?
00:13:11It was really hard,
00:13:13as I was handing the olive branch, not to say
00:13:15what I thought about their dinner the night before.
00:13:17So why are you extending that to me,
00:13:19Lawrence? Because the hosts want
00:13:21a nice, happy dinner.
00:13:23Okay, so it's not by choice?
00:13:25Bullshit.
00:13:27Holding out the olive branch to me? Really?
00:13:29Buddy. He did it not because
00:13:31he wanted to. He wanted to look like
00:13:33the big person. I'm sceptical
00:13:35of how sincere
00:13:37Lawrence actually is.
00:13:39Girls, how do you feel about
00:13:41the score? Obviously it's
00:13:43not what you guys expected, but
00:13:45are you scared? We thought it was
00:13:47pretty tough, didn't we? We thought it was tough.
00:13:49There was a lot of goods on the plate,
00:13:51so we felt when the group score was read out
00:13:53we did feel like, wow,
00:13:55that was a bit of a smack.
00:13:57A little on the low side. Does anyone
00:13:59have any feedback or
00:14:01constructive criticism?
00:14:05Everyone is
00:14:07trying to avoid the elephant
00:14:09in the room.
00:14:11Lawrence, their food tasted
00:14:13like arrogance.
00:14:15And
00:14:17I feel like everyone is a little bit scared
00:14:19to bring up what happened.
00:14:21Don't be on me, Emiliana.
00:14:23No English. I don't speak English.
00:14:25I don't speak English.
00:14:31Lawrence is still not saying anything.
00:14:33Is he just like a ticking time bomb?
00:14:39I think the thing that
00:14:41absolutely baffled my brain
00:14:43for the whole evening was how you guys
00:14:45were wearing high heels.
00:14:47I thought the same!
00:14:49That for me was like,
00:14:51that's number one. I'm like, man, put on
00:14:53the comfiest crocs you got.
00:14:55It was surprising
00:14:57that Lawrence didn't have much to say
00:14:59about the food, the restaurant
00:15:01in general, because he's usually pretty forthright
00:15:03in his opinions and what he thinks.
00:15:05It was a good evening. We had a great time.
00:15:07It was fun.
00:15:13I feel like there's something
00:15:15that's being a little bit held back.
00:15:19Janie will not react
00:15:21well when
00:15:23she will know what Lawrence said
00:15:25about her food.
00:15:27She's just mad all the time.
00:15:31Coming up...
00:15:33Is Mike 2.0
00:15:35just too much for the kitchen?
00:15:37What a f***ing disaster.
00:15:39I'm sorry, Pete.
00:15:41And Lawrence lets the cat
00:15:43out of the bag.
00:15:45Thought it tasted like arrogance.
00:15:47Boring, Lawrence!
00:15:49You can take the olive branch
00:15:51and just shove it up your arse.
00:15:57I actually really love your bow tie.
00:15:59I think it's cute as.
00:16:01Can you straighten it up a bit?
00:16:03That's pretty straight.
00:16:05Yeah, beautiful.
00:16:07Beautiful, mate.
00:16:09In Perth, Pete and Mike 2.0
00:16:11are hoping they don't double down
00:16:13on their entree disaster
00:16:15from their first cook.
00:16:17We had a really bad experience
00:16:19in our first instant restaurant.
00:16:21We thought that the ravioli was good
00:16:23and it was kind of slammed.
00:16:25The food that we did was really personal to us
00:16:27and it was hard to hear, wasn't it?
00:16:29Yeah.
00:16:31So I am going to be extremely nervous
00:16:33serving the gnocchi
00:16:35with burnt butter and sage.
00:16:37The judges are coming soon.
00:16:39I hope that our food impresses them.
00:16:41If this gnocchi isn't right,
00:16:43we are going to get cranked.
00:16:55The judges are here.
00:16:57Oh my God.
00:16:59My heart just went up again.
00:17:01How exciting.
00:17:03Let's get to it.
00:17:05I can't wait to see Colin.
00:17:07Hello.
00:17:09Colin, how are you?
00:17:11What's that?
00:17:13I love your bow tie.
00:17:15Let's go.
00:17:17Let's go.
00:17:19Let's go.
00:17:23Bonsoir.
00:17:25Bonsoir.
00:17:27Thank God,
00:17:29Colin just arrived, I think.
00:17:31What a relief.
00:17:33Everyone seems to change the tune a little bit.
00:17:35Yeah, they do.
00:17:37Well, good evening, gentlemen,
00:17:39and welcome to our instant restaurant,
00:17:41Twisted Lemons.
00:17:43If you'd like to open your menus.
00:17:45Oh, wow.
00:17:47So, for entree,
00:17:49we have a gnocchi in a burnt butter
00:17:51and sage sauce.
00:17:53I love gnocchi. I'm expecting
00:17:55fluffy, pillowy inside,
00:17:57not too dense.
00:17:59For main, an eye fillet
00:18:01with polenta chips, Brussels sprouts
00:18:03and garlic butter.
00:18:05And for dessert, we have
00:18:07drunken pears with vanilla ice cream.
00:18:09Good menu.
00:18:11Good menu.
00:18:13It sounds Italian. We love Italian.
00:18:15We know how to judge Italian.
00:18:17So perfect. We're in our comfort zone
00:18:19tonight.
00:18:21I do hope that we are
00:18:23able to redeem ourselves
00:18:25and bring to you three solid courses.
00:18:27Well, show us what you can do.
00:18:31Hey, Mike. What could go wrong?
00:18:33What could go wrong?
00:18:35Good luck. Ciao. Thank you.
00:18:37We are in the heat of it
00:18:39now, Mike. For entree tonight, we'll be having
00:18:41gnocchi with burnt butter sage.
00:18:43This entree is our first chance
00:18:45at redemption. We want to knock
00:18:47everyone's socks off, Pete.
00:18:49So I'm going to do my first batch of
00:18:51gnocchi.
00:18:53They need to be soft pillows
00:18:55that almost
00:18:57kind of melt in your mouth. We are going to be pan
00:18:59frying them. It is such a simple
00:19:01dish. There's nowhere to hide.
00:19:03The gnocchi should be
00:19:05a little bit crispy from the
00:19:07pan frying and nice and
00:19:09delicate and fluffy in the centre.
00:19:11That butter, we need to have like a nice
00:19:13dark, rich colour, right?
00:19:15Yep. It's really important to
00:19:17get the seasoning right in
00:19:19the entree. We need to make sure that that
00:19:21sage permeates the butter.
00:19:23This sauce is going to be make or
00:19:25break, Pete.
00:19:29So, first
00:19:31taste.
00:19:37It's butt.
00:19:39Huh? It's buttery but it doesn't taste
00:19:41of anything. I thought you said it's ****. No, no, no.
00:19:45We've got the opportunity to actually
00:19:47redeem ourselves. We need to add
00:19:49some lemon. Get some layers
00:19:51in that sauce. We need to hit all
00:19:53the marks. I know we can cook better than
00:19:55Janie and Maddie. We just need to prove it tonight
00:19:57and keep them at the bottom.
00:19:59When we talked about olive branches,
00:20:01I sort of had a look at Janie's face
00:20:03and she sort of like pulled back a little bit.
00:20:05So I'm not quite sure what's going on.
00:20:09Janie and Maddie,
00:20:11what do you think of this menu?
00:20:13Look,
00:20:15it's a classic menu. I love
00:20:17gnocchi and I make it all the time.
00:20:19So, I'm really excited
00:20:21to taste that. Seeing your menu and
00:20:23seeing this menu, do you think
00:20:25there's a chance for you to perhaps
00:20:27get off the bottom?
00:20:29I think you need to back yourself.
00:20:31We're still going to be the confident Janie
00:20:33and Maddie. I'm not
00:20:35going to be intimidated by this menu.
00:20:37There are some things
00:20:39that can go wrong with this menu
00:20:41that might give
00:20:43Mum and I a chance.
00:20:49I've just got to say the boys aren't going to be
00:20:51at the bottom. I think it will be the girls because
00:20:53Mike now knows what it's like
00:20:55so I think Mike and Pete have spoken
00:20:57and they're going to work together.
00:20:59Sorry ladies.
00:21:01That's alright.
00:21:03Not unexpected.
00:21:07Laurence was being
00:21:09unusually quiet. It didn't
00:21:11feel right that he didn't have an opinion
00:21:13about Valiant Sim Restaurant.
00:21:17Laurence,
00:21:19I don't want to not know
00:21:21what was said at our dinner table.
00:21:25What did you think, Laurence, of the meal?
00:21:27Because it's really important for us
00:21:29you put out the olive branch
00:21:31so could you enlighten me
00:21:33if there was anything I said?
00:21:35I feel that there is
00:21:37this magnetic field in the middle
00:21:39of them.
00:21:41I'd really love to hear what was said
00:21:43from anybody.
00:21:45Anybody?
00:21:47Share?
00:21:55We, like,
00:21:57obviously some things were said more towards the end of the night
00:21:59at Jenny and Maddie's that
00:22:01we should probably let them kind of know some of the things
00:22:03that were said. There was a few unsavoury things
00:22:05about the dishes.
00:22:07Yeah, we want to know. Thank you.
00:22:09The big A word was brought up again.
00:22:11So if we're going to lay it all out, we might as well lay it all out.
00:22:17I said,
00:22:19this is arrogance on a dish.
00:22:21It wasn't what I expected.
00:22:23It wasn't the restaurant
00:22:25I thought I was going to.
00:22:27I thought it tasted like arrogance.
00:22:29The skin on the duck
00:22:31would have sent that back.
00:22:33Wow.
00:22:35I was annoyed.
00:22:37It tasted like arrogance.
00:22:39Angry about
00:22:41a plate of food and arrogance on a plate.
00:22:43I felt really insulted.
00:22:45We went through a whole round
00:22:47and no one was more confident
00:22:49than you, Janie.
00:22:55So you're judging the food on what we said
00:22:57rather than what it tasted.
00:22:59I don't understand. What do you think arrogance means?
00:23:01I know what arrogance means.
00:23:03What do you mean?
00:23:05Arrogance means you say you are better
00:23:07than what you are.
00:23:09So you over-exaggerate your abilities.
00:23:15And you did, though.
00:23:17You had the audacity
00:23:19to hand me an olive branch
00:23:21at the beginning of the night,
00:23:23which was completely fake.
00:23:25Inside, I was up, fuming.
00:23:29I think that bringing up
00:23:31to a bunch of people that this is arrogance,
00:23:33you're disappointed, is stirring it up.
00:23:35No, it's being honest. I've been honest.
00:23:37No, you're stirring it up.
00:23:39You would say, yeah, I know.
00:23:41Gee, the mood at the table.
00:23:43Oof.
00:23:45Awkward.
00:23:47I didn't even say you are arrogant.
00:23:49Please, we put that to bed.
00:23:51It's boring, Lawrence.
00:23:53I can't deal.
00:23:55I can't deal with him.
00:24:01He gave you the olive branch
00:24:03at the beginning of the night.
00:24:05Please just take it back.
00:24:07You might as well shove it up your arse.
00:24:09I can't even speak my mind about it
00:24:11if I need to, Mum.
00:24:17I've never met anybody like that
00:24:19in my life.
00:24:21I think we need to leave now.
00:24:29At Mike and Pete's
00:24:31instant restaurant,
00:24:33the guest table has erupted.
00:24:35He gave you the olive branch
00:24:37at the beginning of the night. Please just take it back.
00:24:39You might as well shove it up your arse.
00:24:41Mike, I think we need to leave now.
00:24:43And Janie is thinking
00:24:45of leaving the competition.
00:24:47I've never met anybody
00:24:49like that in my life.
00:24:51I'm better than this.
00:24:53I'm better than this.
00:24:55I know you're better than this.
00:24:57You've got to try and not let him get to you.
00:24:59I think Mum just needed a moment
00:25:01to just cool down.
00:25:03It just brings me back to earth.
00:25:05Just take a deep breath.
00:25:09This is something we've always wanted to do.
00:25:11Try not to let
00:25:13other noise get in the way of what's
00:25:15important, which is
00:25:17serving good food.
00:25:19You've got a pure heart and you mean everything
00:25:21with the best intentions.
00:25:23There's no way that I could do this MKR journey
00:25:25without my daughter by my side.
00:25:27I love you.
00:25:29I could never do it without you, Mum, either.
00:25:31You're my bestie. You're my rock.
00:25:33You're my rock, Mum.
00:25:35I need to go and have some champagne.
00:25:45I'm looking at Janie
00:25:47and I'm looking at Lawrence
00:25:49and there is no compromise.
00:25:51I think this
00:25:53olive branch was a cute idea
00:25:55but a fail.
00:25:57We should roll it up and smoke it.
00:25:59Peace, brother.
00:26:07Tonight's entree is
00:26:09gnocchi with burnt butter sage.
00:26:11I'm going to be making the gnocchi
00:26:13tonight.
00:26:15Mike, I just tried one of those gnocchi.
00:26:17I'm not going to lie,
00:26:19I'm pretty happy with them.
00:26:21That's what we said about the ravioli.
00:26:23Thank you for crushing
00:26:25my confidence.
00:26:27I'm quite nervous about serving
00:26:29the gnocchi. I'm getting ravioli
00:26:31flashbacks. We don't want a repeat
00:26:33of it.
00:26:35Ravioli nightmares.
00:26:37When that plate gets served up to the judges,
00:26:39I'm going to be packing it a little bit.
00:26:41Let's start plating.
00:26:43I'm going to follow you with the sauce.
00:26:45We've got the six gnocchi on the plate.
00:26:47The texture needs
00:26:49to be nice and pillowy.
00:26:51Don't want it to be too firm.
00:26:53We're getting that butter sauce
00:26:55on there. I don't want it drowning
00:26:57in it. We're being very meticulous
00:26:59about it. It's going to cut
00:27:01probably deeper than the ravioli, I reckon,
00:27:03if it's not well received.
00:27:05We're nervous because we want a good critique.
00:27:07This competition
00:27:09means the world to us.
00:27:11I love cooking, and I want to show
00:27:13our love on the table.
00:27:15I want people to enjoy our food, and emotions play a really
00:27:17big part. And if you're not happy,
00:27:19you're not going to like what you're eating.
00:27:21Colin and Monique, let's go.
00:27:33Good evening.
00:27:35We want you to have a really good night.
00:27:37So, we hope you enjoy.
00:27:39Entree served.
00:27:51Delicious, thank you.
00:27:53Entree is here. It looks beautiful.
00:27:55I can smell the burnt butter, the sage.
00:27:57I can't wait to try.
00:27:59I feel like this is redemption on a plate.
00:28:01It looks really good.
00:28:07I'm a bit sus about the look of the
00:28:09butter. It looks way too oily for me.
00:28:11Mine looks so oily.
00:28:17We want to hit the mark with the entree.
00:28:19We want a good critique. We want everyone to enjoy it.
00:28:23We want people to say this was a banging dish.
00:28:41Thank you, gents.
00:28:45Enjoy.
00:28:47Bon appétit.
00:29:01Wow.
00:29:05Eating into this gnocchi,
00:29:07it lacked that pillowy, beautiful
00:29:09texture that I automatically
00:29:11associate with gnocchi.
00:29:15I am a purist. I love my gnocchi not fried.
00:29:17And it was a little bit doughy.
00:29:19I think it could have been just a little bit
00:29:21more pillowy, but it probably just
00:29:23went a little bit too far for me. A bit oily.
00:29:25Man, I scooped up
00:29:27the butter with a spoon.
00:29:29I thought it was delicious.
00:29:31Like the crispiness
00:29:33with the soft inside. Loved it.
00:29:37Beautiful.
00:29:43Yeah, I really liked it. I thought the
00:29:45gnocchi was well cooked.
00:29:47Totally agree with Lawrence on that point.
00:29:49It was delicious.
00:29:51Lawrence is playing the game
00:29:53and they're probably thinking,
00:29:55oh yeah, actually, you know, Lawrence has
00:29:57got a point there. This is the best
00:29:59gnocchi in town. It's amazing. It's fantastic.
00:30:01And then
00:30:03we stay on the bottom of the leaderboard.
00:30:05For not being a big gnocchi fan,
00:30:07I loved it. I think the seasoning was great.
00:30:09I can still taste the butter.
00:30:11It is a good dish.
00:30:13So definitely
00:30:15it's a big improvement from the previous
00:30:17entrée that we got.
00:30:19This critique
00:30:21on this entrée means the world to me
00:30:23and it means the world to Pete.
00:30:25And I really just want
00:30:27to prove to people, we are good courts.
00:30:29Mike and Pete,
00:30:31for entrée you serve gnocchi
00:30:33with burnt butter and sage.
00:30:39You both look so stressed.
00:30:41Just getting ravioli flashbacks, Manu.
00:30:43Yep.
00:30:45So,
00:30:47it was
00:30:49a good entrée.
00:30:53It was a much better entrée
00:30:55than your ravioli, that's for sure.
00:30:57Not perfect,
00:30:59but good.
00:31:01I really enjoy the caramelization
00:31:03on the outside of the gnocchi.
00:31:05It makes a nice contrast between
00:31:07a bit of crunch and a bit of soft.
00:31:09Though I would have preferred the gnocchi to be a little
00:31:11softer than what we got.
00:31:13Sage is a bit
00:31:15softer than what we got.
00:31:17Sage and butter, it's a combination
00:31:19that goes very, very well.
00:31:21I could swim in that every day of my life.
00:31:23What you've created
00:31:25was a delicious start of the meal.
00:31:29Thank you very much.
00:31:31It was a classic entrée, done well.
00:31:33Thank you so much.
00:31:35I was just so relieved.
00:31:37It was like, yes!
00:31:39All that hard work
00:31:41that we did in that kitchen
00:31:43has paid off.
00:31:45What's wrong, Mikey?
00:31:47A bit emotional?
00:31:49Yeah.
00:31:51It was good.
00:31:53It was really hard.
00:31:55It means that you cared.
00:31:59Mike 2.0 likes to cry,
00:32:01likes to show his emotion,
00:32:03and he is a loving guy.
00:32:05I'll give you a hug.
00:32:07Aww!
00:32:09My little Mikey.
00:32:11It's good, man. You've come a long way.
00:32:15It is nice to see
00:32:17Mike emotional and see him
00:32:19human.
00:32:23Thank you. Thank you so much.
00:32:25Thank you, everyone.
00:32:27This sort of moment,
00:32:29I feel like it brings people together.
00:32:31We just like him
00:32:33and they deserve to deliver
00:32:35a good dinner for us tonight.
00:32:37Right.
00:32:39I am pumped. Barbecue's heating up.
00:32:41We had such a successful entree.
00:32:43I want to keep on riding the wave.
00:32:45This main has to be
00:32:47banging.
00:32:49I'm going to start cutting the polenta chips.
00:32:51Okay. For me, we'll be serving
00:32:53eye fillets with polenta chips,
00:32:55Brussels sprouts, and garlic butter.
00:32:57I'll check one of these steaks.
00:32:59The steaks,
00:33:01which are in the sous vide machines,
00:33:03they've been cooking for two hours.
00:33:05Needs to be cooked perfectly medium rare
00:33:07all the way through.
00:33:09Look at that, Mike.
00:33:11That looks beautiful, Pete.
00:33:13Perfect. It's beautiful.
00:33:15You get these chips done?
00:33:17Yeah. When those polenta chips hit their mouth,
00:33:19I want to just go boom.
00:33:21They should love it.
00:33:23Oh, my God. That's heaven on a plate.
00:33:25The polenta chips should be crispy on the outside,
00:33:27fluffy on the inside.
00:33:29Going in. First drop.
00:33:31I reckon about five minutes.
00:33:33I'm going to give it four minutes.
00:33:35You're going to get
00:33:37those brossies on?
00:33:39I'll be in charge of the polenta chips
00:33:41and Brussels sprouts.
00:33:43Oh, shit. Oh, my God.
00:33:45There was a lot to do.
00:33:47I need to get these tossed quickly.
00:33:49Add a bit of lemon juice to it.
00:33:51Pete, do you think
00:33:53that's enough lemon juice?
00:33:59That lemon is really,
00:34:01really, really powerful.
00:34:03Too much acid
00:34:05in the Brussels sprouts.
00:34:07I put a lot of lemon juice into the Brussels sprouts.
00:34:09A hundred mils
00:34:11of lemon juice is a hell of a lot.
00:34:13What have I done?
00:34:15It's not going to taste nice at all.
00:34:17I think I was overwhelmed because I really
00:34:19wanted to deliver.
00:34:21I'm so sorry, Pete.
00:34:23There's no redemption in this.
00:34:27Coming up,
00:34:29it's not just the kitchen
00:34:31where things are going sour.
00:34:33Lawrence, you judged us.
00:34:37I think that's really mean.
00:34:39How many times do you want to hash
00:34:41the same thing? It's ridiculous.
00:34:43We are not being judged
00:34:45on food and food alone.
00:34:47Oh, God.
00:34:51Add the twisted
00:34:53lemons. Mike and Pete
00:34:55are hoping they're main.
00:34:57I fill it with polenta chips and Brussels
00:34:59sprouts. Too much acid in the
00:35:01Brussels sprouts.
00:35:03Isn't going to sour their chance for
00:35:05redemption. It is really, really,
00:35:07really powerful. Yeah.
00:35:09I would say it was
00:35:11a hundred mils
00:35:13of lemon juice is a hell of a lot.
00:35:15I think I was overwhelmed
00:35:17from the pressure. If we can't get
00:35:19this lemon flavour out of the Brussels
00:35:21sprouts, we are in big trouble
00:35:23and redemption may not be possible tonight.
00:35:25I need something to try and balance
00:35:27that. Yeah. We need to put our
00:35:29thinking caps on, don't we? Yeah. Big time.
00:35:31Quickly. Let's grab a little crack of
00:35:33salt.
00:35:35Can we dress it with a bit of
00:35:37olive oil?
00:35:39No.
00:35:41Do you want some balsamic?
00:35:43The sweetness of the balsamic.
00:35:45That's two acids.
00:35:47Have you got any honey?
00:35:49Yep.
00:35:51It does
00:35:55kind of balance the lemon out. It does.
00:35:57So, not too liberal.
00:35:59Do you want to chuck some in?
00:36:01I don't think there's any chance of
00:36:03bringing it back to where it needs to be, but
00:36:05we're definitely kind of improving it, don't you think? Yeah.
00:36:07Look, I don't think it's
00:36:09not a perfect Brussels sprout,
00:36:11but let's start from it.
00:36:13It certainly isn't the flavour profile
00:36:15that we're aiming for. No.
00:36:21Is this something you would try to cook?
00:36:23I feel
00:36:25the tempura and the chips. Yeah.
00:36:27Wonderful.
00:36:29Brussels sprout.
00:36:31Okay.
00:36:33Not a big
00:36:35fan?
00:36:37See, a lot of people hate Brussels sprouts
00:36:39because growing up, they were moist and
00:36:41soggy. Like in Ireland, they cook them
00:36:43two days before, and they were
00:36:45mush, and you were like, nah, I'm out.
00:36:47No, not a mush, but I like them not too
00:36:49crunchy.
00:36:51I fillet needs heaps of seasoning because it's got no
00:36:53fat, like there's not a lot to hide behind.
00:36:55It's just going to be hard to get it cooked perfectly, but
00:36:57I think they've got a technique that I would say
00:36:59is the way to do it.
00:37:01Sous vide, sear both sides.
00:37:03I think Mike and Pete
00:37:05have listened to the compliments about the lamb
00:37:07that we did, and Manu said
00:37:09if you're cooking for 12 people, it's a smart
00:37:11thing to do. He actually said it's idiot-proof.
00:37:13Look, we love I fillet.
00:37:15I personally think to sous vide
00:37:17a beautiful piece of meat,
00:37:19it seems a little overkill.
00:37:21If the meat
00:37:23isn't cooked well, hopefully
00:37:25we can get off the bottom of the leaderboard.
00:37:27We'll see what happens.
00:37:29Anything can happen.
00:37:31So Mike, I'm
00:37:33seasoning this steak heavily
00:37:35with salt and pepper.
00:37:37The salt is just going to
00:37:39give it a nice, help give it
00:37:41a nice crust. Yep.
00:37:43The I fillet is the star of the dish.
00:37:45We need to have a nice hard sear
00:37:47to give it that crust on the top
00:37:49which gives it that textural difference
00:37:51to the really delicate, soft meat.
00:37:53The meat is looking exactly how
00:37:55I want it to.
00:37:57It smells beautiful.
00:37:59Beautiful.
00:38:01My aim is to make a perfect
00:38:03steak that everyone enjoys.
00:38:05I hope that our food impresses them.
00:38:07I hope so too. And that they enjoy
00:38:09themselves and enjoy the food.
00:38:11We have a strategy to stay
00:38:13on top of the competition.
00:38:15We want everyone to have a great time.
00:38:17We want the night to be fun,
00:38:19light-hearted because that will make sure
00:38:21that we stay off the bottom
00:38:23of the leaderboard.
00:38:25And we'll also make sure that Janine and Maddy
00:38:27stay where they are.
00:38:29So Maddy and I,
00:38:31we love to know about
00:38:33people's profession.
00:38:35Viviana, how did you be a hairdresser?
00:38:37I had a massive crush
00:38:39on this guy and he
00:38:41used to be a barber,
00:38:43so he was always like, oh I need help at the shop.
00:38:45I'm coming!
00:38:47And I would just keep watching him
00:38:49and I was like, this is so cool.
00:38:51I think I could actually be good at this.
00:38:53Did you shag up with old mate?
00:38:55He didn't like me.
00:38:57Oh!
00:38:59I know, can you believe it?
00:39:01What do you think
00:39:03we should do based on our personality?
00:39:05You might be a good mime artist.
00:39:07Mime?
00:39:09This is...
00:39:11Robert. What do you think?
00:39:13Porn actor.
00:39:15I was going to say Playboy magazine.
00:39:17I'm not sharing it.
00:39:23What do you think Lawrence could be?
00:39:25Politics?
00:39:27Oh!
00:39:29I actually took it as a compliment because
00:39:31a lot of politicians are well-spoken and they understand
00:39:33how people work. I'd vote for you.
00:39:35Lawrence, Lawrence,
00:39:37I think you'd make a good politician.
00:39:39That's an insult, isn't it?
00:39:41He would make a great politician
00:39:43because they're all liars
00:39:45and they don't say anything that they really mean.
00:39:51Am I here? Yes sir.
00:39:53The steak is ready.
00:39:55Let's start plating then.
00:39:57We've got a really solid main dish
00:39:59with this steak fillet.
00:40:01What I might do is just take that butter out
00:40:03now.
00:40:05We roasted two whole
00:40:07garlic bulbs, smashed them
00:40:09and put them through the butter.
00:40:11You've got to have that
00:40:13richness that will melt over it.
00:40:15Just watch the meat.
00:40:17Don't worry, I'm just
00:40:19hitting the butter.
00:40:21Mike, I think you've done a great job on
00:40:23the chips. The chips feel
00:40:25crispy on the outside, they feel soft
00:40:27on the inside. Really happy
00:40:29with the polenta chips.
00:40:31The Brussels sprouts...
00:40:33I can feel it in my mouth already,
00:40:35puckering up.
00:40:37You don't serve it,
00:40:39you're going to get marked down.
00:40:41Let's just give them a few.
00:40:43It's just different. Hopefully it's different
00:40:45that people will like.
00:40:47I don't know if it's going to affect our
00:40:49scoring.
00:40:51I don't know if we've done enough
00:40:53to redeem ourselves.
00:40:55Colin, Manu?
00:40:57Let's get it.
00:41:03...
00:41:05...
00:41:07...
00:41:09...
00:41:11Main dessert.
00:41:13...
00:41:15...
00:41:17...
00:41:19...
00:41:21You feeling good?
00:41:23Enjoy the food.
00:41:25...
00:41:27...
00:41:29We know that the
00:41:31Brussels sprouts aren't perfect,
00:41:33so for us to stay safe, the steak
00:41:35needs to be cooked perfectly.
00:41:37...
00:41:39...
00:41:41...
00:41:43...
00:41:45We really need to
00:41:47achieve good results to stay in the
00:41:49competition.
00:41:51I'm feeling nervous.
00:41:53...
00:41:55A lot is riding on this.
00:41:57...
00:42:01...
00:42:03...
00:42:05Mike and Pete have served their main.
00:42:07I fill it with polenta chips
00:42:09and Brussels sprouts.
00:42:11And they're worried they've sold the judges
00:42:13a lemon of a dish.
00:42:15I put too much
00:42:17lemon in the Brussels sprouts,
00:42:19so I was feeling nervous that the Brussels sprouts
00:42:21weren't going to be a big hit.
00:42:23Thanks, guys. Thank you.
00:42:25Grazie. Thank you.
00:42:27...
00:42:29They didn't look happy.
00:42:31...
00:42:33But you know what? You brought the Brussels sprouts back.
00:42:35Yeah.
00:42:37I want to stay on a positive note.
00:42:39Hopefully the judges like the lemon.
00:42:41Bon appetit.
00:42:43Grazie.
00:42:45...
00:42:47It's pizza, babe.
00:42:49Beautiful.
00:42:51...
00:42:53...
00:42:55...
00:42:57...
00:42:59The polenta chips.
00:43:01...
00:43:03The polenta chips and the Brussels sprouts
00:43:05were a big fat
00:43:07boom-boom.
00:43:09Looking over at
00:43:11Lawrence, he's completely
00:43:13vacuumed up every little
00:43:15thing on that plate, even the sprouts.
00:43:17I was astonished.
00:43:19Lawrence,
00:43:21not a lot left on your plate.
00:43:23I'll be digging into that side, too.
00:43:25I actually, I'm stoked.
00:43:27Like, as soon as I cut it open, you know it's a sous-vide.
00:43:31The meat was
00:43:33cooked perfectly,
00:43:35but the acidity of the Brussels sprouts
00:43:37and the garlicky steak,
00:43:39I felt like it was a little bit too much
00:43:41of flavours.
00:43:43Brussels sprout,
00:43:45it was a bit acid-y. It's a totally different
00:43:47way I would cook it.
00:43:49The polenta chips, for me, I didn't like
00:43:51them, but they were really just
00:43:53a bit bland, and they weren't crispy.
00:43:57I didn't really like the Brussels sprouts.
00:43:59They don't
00:44:01taste, you know, very appetising.
00:44:03Yeah,
00:44:05I actually really liked
00:44:07the Brussels sprouts.
00:44:09I liked the lemons through there.
00:44:11Lawrence is saying
00:44:13those things to make sure that
00:44:15we are not coming off the bottom.
00:44:17It doesn't matter what they put on the plate,
00:44:19it would be mainly positive,
00:44:21lovely, light, kind
00:44:23comments. Yeah, I think
00:44:25it's a really good dish.
00:44:27I'm not into fake behaviour.
00:44:33We've put in a solid
00:44:35entree tonight.
00:44:37If we continue this with our main,
00:44:39we are more than on our way
00:44:41to redemption.
00:44:43I compete main course. I fill it
00:44:45with polenta chips, Brussels sprouts
00:44:47and garlic butter.
00:44:49I will say
00:44:51to cook the steaks
00:44:53like you did for this amount of people,
00:44:55well done.
00:44:57The beef was cooked perfectly.
00:44:59I thought it would have been a little
00:45:01bit more under, but it was pink.
00:45:03I can't ask for better.
00:45:05That steak
00:45:07is cooked to perfection, OK?
00:45:09Well done.
00:45:11The polenta, I think you've
00:45:13sort of dropped the ball on the
00:45:15seasoning, because as we know, polenta is a
00:45:17carrier of flavour, and it's not really
00:45:19carrying a lot of flavour tonight.
00:45:23I did not like the lemon
00:45:25in the Brussels sprout.
00:45:27That lemon killed me, mate.
00:45:29I'm sorry to say.
00:45:31That just didn't
00:45:33work.
00:45:35So, I've got to take my hat off on the steak.
00:45:37The other component on the
00:45:39plate was just lacking a little bit
00:45:41for me. Thank you.
00:45:43Thank you very much.
00:45:49I failed on both
00:45:51things.
00:45:53Disappointed.
00:45:55Maine
00:45:57was a bit hit and miss.
00:45:59You can't change what has happened.
00:46:01All we can do is put out your perfect dessert.
00:46:05After the judging,
00:46:07I'm thinking, OK,
00:46:09this is nothing
00:46:11amazing. What if their dessert
00:46:13isn't on point? Maybe we
00:46:15could be in with a chance
00:46:17of coming from the bottom
00:46:19of the leaderboard.
00:46:23I'm so pumped.
00:46:25It's got a nice coating.
00:46:27For dessert, we had drunken pear with vanilla ice cream.
00:46:29The sauce for the pears have really
00:46:31reduced down quite a lot, so the syrup
00:46:33is meant to be bitter, because it's meant to cut through
00:46:35the sweet pear and
00:46:37the sweet vanilla ice cream.
00:46:41I'm
00:46:43just thinking I need to make
00:46:45a little bit more Aperol in the
00:46:47pear sauce.
00:46:51Oh, shit.
00:46:57I
00:46:59thought it was...
00:47:01Oh, my God. I thought I had like a...
00:47:03It was only meant to be like a little
00:47:05splash of Aperol.
00:47:07Big mistake.
00:47:11Oh.
00:47:17Really bitter.
00:47:19I don't know.
00:47:21Like, honestly,
00:47:23just like the Brussels sprouts,
00:47:25this is, like,
00:47:27bad.
00:47:35At the Twisted
00:47:37Lemons, Mike's got a
00:47:39bitter taste in his mouth.
00:47:41Oh.
00:47:43After overdoing it with the
00:47:45Aperol in the pear syrup for the
00:47:47dessert.
00:47:49I think we need to fix this.
00:47:51I might add a little bit of sugar to it.
00:47:53Sugar, sugar, sugar.
00:47:55I'm hoping that will change the flavour.
00:47:57Tonight, we've put in a solid entree.
00:47:59Our main was a bit hit and miss,
00:48:01so there's a lot riding on these poached
00:48:03pears. I haven't got a taste of this.
00:48:05You have a taste. We really want
00:48:07to make sure that we are not on the bottom of the leaderboard.
00:48:09We just need to stay on top of
00:48:11this dessert.
00:48:13You let me know what you're thinking.
00:48:15I could
00:48:17still taste the Aperol.
00:48:19Honey? Go for it.
00:48:21So we decided to add some
00:48:23honey to give it a bit of additional
00:48:25sweetness.
00:48:27Can you just have another taste for me? I mean, I would like to
00:48:29hit it with a bit more honey.
00:48:33Mmm.
00:48:37That's nice.
00:48:39Mike likes the flavour
00:48:41of bitter. Okay. It's got that
00:48:43sharpness taste that I wanted.
00:48:45Yep. And that's the way it should taste.
00:48:47I'm really confident about this
00:48:49dessert. It's a banging dish.
00:48:51This is going to keep us off the bottom of the leaderboard.
00:48:53I just wanted to bring a bit of fun
00:48:55tonight, and that's what the Aperol's there for.
00:48:57I want everyone to enjoy the meal.
00:48:59Mike 2.0 has a game plan,
00:49:01and it's to make everyone feel comfortable,
00:49:03feel happy in our instant restaurant,
00:49:05and hopefully they'll score higher.
00:49:07So we hope everyone's having a good
00:49:09night out there.
00:49:13Look, we obviously got
00:49:15Mike 2.0 in the
00:49:17kitchen right now. Yeah, we do.
00:49:19We didn't meet Mike 1.0.
00:49:21No, we never did. We've heard stories.
00:49:23Did we? But what is something
00:49:25about you that people
00:49:27think that has been misunderstood?
00:49:29I feel because we're confident
00:49:31at cooking, you all go,
00:49:33oh, well, you know, I'm
00:49:35expecting X, Y, Z, and
00:49:37then we didn't have some elements that
00:49:39worked, so we got critiqued
00:49:41on that. Oh, God.
00:49:43That's obviously
00:49:45what went down. They didn't
00:49:47base the scoring on
00:49:49what we put on a plate. They based the
00:49:51scoring according to, oh, they could
00:49:53have done better than that. They said they could do better.
00:49:55I've been the most honest at this table.
00:49:57I know what I scored,
00:49:59and I was super fair.
00:50:01You judged us.
00:50:03And, you know, we made the mistake of saying
00:50:05we can cook because we know
00:50:07we can cook. I feel like Janie's actually got a crush
00:50:09on you. She just keeps coming back to you.
00:50:11You can't get enough of Laurence.
00:50:13Janie has a crush on Laurence. She can't get enough of you.
00:50:15Neither can I, mate. Janie wants to kill me.
00:50:17I think that's really mean to
00:50:19judge people on what they can say that
00:50:21they can do versus what's put
00:50:23in front of you in a plate. How many times
00:50:25do you want to hash the same thing? It's ridiculous.
00:50:27Janie's
00:50:29taking no accountability whatsoever,
00:50:31and it's starting to sound like it's
00:50:33everyone else's fault.
00:50:35It's really disappointing for us just to
00:50:37feel we've been judged.
00:50:39Unfortunately, this is part of the
00:50:41competition. Like, we are legit here
00:50:43to judge, and it's nothing personal.
00:50:45No matter what
00:50:47has been said, I'm very confident
00:50:49the table will judge exactly what it was
00:50:51in front of us.
00:50:53We still believe that people are
00:50:55playing quite strategically, and it's
00:50:57not just about the food. It's also
00:50:59about the different
00:51:01personalities at the table.
00:51:05Alright, dessert.
00:51:07A drunken
00:51:09pear with vanilla ice cream.
00:51:11Last dessert was a 10, so
00:51:13they got two 10s.
00:51:15So I feel like if there's
00:51:17a meal they're going to nail,
00:51:19it's going to be this dessert.
00:51:21First round, Mike and Peter, the highlight
00:51:23of the night was definitely the dessert,
00:51:25the cannoli. So I have great
00:51:27expectations for this dessert.
00:51:29I don't think it'll be just your
00:51:31bog-standard poached pear in
00:51:33red wine or white wine. I think it'll be
00:51:35interesting.
00:51:39Do you think there's going to be high expectations
00:51:41for desserts?
00:51:43Oh, tonight?
00:51:45Yeah. It's only our last
00:51:47instant restaurant we were scored. Two 10s for the cannoli.
00:51:49They're looking good.
00:51:51We want to show that
00:51:53it wasn't a fluke that we got that score.
00:51:55The thing is with the cannoli,
00:51:57everyone knew, because
00:51:59someone decided to crown me
00:52:01king of cannoli,
00:52:03had to be good luck. Their expectations
00:52:05were set, right?
00:52:07And we managed to nail it, which is awesome.
00:52:09We're always
00:52:11aiming for perfect scores
00:52:13and it is important for us to
00:52:15improve on our first restaurant.
00:52:17And so we have everything
00:52:19riding on this dessert. It's going to be amazing
00:52:21because I've made it.
00:52:23Let's start plating then, Mike.
00:52:25One thing that we are learning in this competition
00:52:27is that if you want to
00:52:29score high, you need to
00:52:31elevate your dish visually.
00:52:33And in this case,
00:52:35it's Mike's chocolate sand.
00:52:37Yeah, we're going to shoot it up.
00:52:39Oh, they look amazing,
00:52:41Pete.
00:52:43This is our homestretch.
00:52:45It's amazing.
00:52:47All right, we are plating
00:52:49up a tasty dessert.
00:52:51We made a chocolate disc
00:52:53and put a little hat on with
00:52:55ice cream.
00:52:57Yeah, it was beautiful.
00:52:59Manu and Colin, ready?
00:53:01Manu and Colin, let's go.
00:53:13Dessert is served.
00:53:19It's mine.
00:53:21You're welcome.
00:53:23It's beautiful.
00:53:25Thanks.
00:53:27Beautiful plating,
00:53:29looks lovely on the plate.
00:53:31I hope it tastes the same.
00:53:47Scoring 10 out of 10
00:53:49on our dessert in our last instant restaurant
00:53:51just puts a whole lot of pressure on us
00:53:53at the moment.
00:53:59Expectations
00:54:01are high, and as we know, when
00:54:03expectations are high, scoring can sometimes
00:54:05be low.
00:54:11I'm feeling nervous.
00:54:13I think we put up a banging plate, but
00:54:15it's up to the guests and the judges.
00:54:19I just want this to be perfect.
00:54:27Mike and Pete have served
00:54:29their drunken pair's dessert
00:54:31and are faced with
00:54:33a sobering thought that they
00:54:35could be on the bottom of the leaderboard
00:54:37if it fails.
00:54:39There's a lot of pressure
00:54:41riding on this dessert. Our first instant
00:54:43restaurant, our dessert saved us
00:54:45with two 10s, so
00:54:47this time round, I'm just hoping that we're
00:54:49going to score well.
00:54:51If we don't beat Janie and Maddie, we're going to be
00:54:53at the bottom of the leaderboard,
00:54:55and I'm going to be covered.
00:55:03Thank you. You're welcome.
00:55:07Bon appétit.
00:55:13Bon appétit.
00:55:31The sauce...
00:55:33This must be wrong.
00:55:37This is very sour and acidic.
00:55:39It's not good.
00:55:43...
00:55:53Fergus,
00:55:55I see you...
00:55:57Yeah.
00:55:59Your facial expression on the sauce.
00:56:01Look, it was a beautiful-looking dish.
00:56:03It looked sensational when it came out.
00:56:05But yeah, that sauce is proper tart.
00:56:07Really sour.
00:56:09I actually like the bitterness of it.
00:56:14That sauce,
00:56:16for me, had a lot of tannin profile.
00:56:18I felt like it was on the back...
00:56:20Like, my tongue was very dry.
00:56:24Do you think the ladies have a chance?
00:56:26Well, I think their dessert was far superior
00:56:28to that one.
00:56:30Their ice cream isn't as good as our
00:56:32licorice ice cream, and
00:56:34the sauce didn't really work
00:56:36with the pear. Was it
00:56:38a perfect three courses? No, it wasn't.
00:56:40I did have a little
00:56:42glimmer of hope, because I thought
00:56:44if people are going to be fair with their voting,
00:56:46we can get off the bottom of the leaderboard.
00:56:54I'm super nervous
00:56:56about hearing this critique for our
00:56:58dessert. I know we've had a
00:57:00couple of hiccups with it, with the sauce.
00:57:02Hopefully
00:57:04that doesn't translate to a low score.
00:57:06Mike and Pete for dessert,
00:57:08drunken pear with vanilla ice cream.
00:57:12The sauce,
00:57:14it's like
00:57:16full on, really deep
00:57:18acidic red wine
00:57:20kind of flavour.
00:57:22Did you just use wine in the liquor,
00:57:24or did you use a bit of water as well,
00:57:26or white wine?
00:57:28Red wine, orange juice,
00:57:30cinnamon, sugar,
00:57:32honey, cardamom.
00:57:34Wow.
00:57:36And, yeah.
00:57:38And a bit of Aperol.
00:57:40A bit of Aperol.
00:57:42What you've done is you've
00:57:44overthought the sauce,
00:57:46and you've panicked a bit,
00:57:48and you've put in more Aperol,
00:57:50and now it's like bitter.
00:57:54I mean, disappointed.
00:58:00Thank you so much.
00:58:04If we don't beat the score of 65,
00:58:06we could be eliminated.
00:58:08We're done.
00:58:10We're done. Finished.
00:58:12I definitely think that some teams are going to score
00:58:14strategically, because
00:58:16they're currently on the bottom of the leaderboard.
00:58:18So hopefully...
00:58:20Mike 2.0 has won over these teams
00:58:22to get us better scores.
00:58:24With all three courses complete,
00:58:26it's time for the teams
00:58:28to score Mike and Pete's instant
00:58:30restaurant out of ten.
00:58:32The entree, they served
00:58:34the gnocchi with the butter
00:58:36and sage sauce.
00:58:38The gnocchi wasn't quite
00:58:40tender enough inside, it wasn't soft enough.
00:58:42Probably would prefer
00:58:44to have our own.
00:58:46The gnocchi with the
00:58:48butter and sage was a standout.
00:58:50I loved it. I really, really loved it.
00:58:52For me, we had
00:58:54the filet with the Brussels sprouts.
00:58:56The steak was very well cooked.
00:58:58It was very nice. I think some of the other
00:59:00elements on the plate weren't as sensational.
00:59:02The meat was
00:59:04so good. I actually like the polenta.
00:59:06Polenta chips, I really didn't
00:59:08enjoy. No flavouring.
00:59:10Dessert.
00:59:12Drunken pear
00:59:14with vanilla ice cream.
00:59:16The sauce
00:59:18for me ruined everything.
00:59:20The sauce, great
00:59:22with the pear.
00:59:24Visually, it was stunning.
00:59:26Presentation was gorgeous, but for me
00:59:28that's where it stopped.
00:59:30So, what do we score?
00:59:32I honestly don't think we can go higher than a 7.
00:59:34We cannot go up
00:59:36a 7.
00:59:38They had two strong dishes. The dessert let them down a bit.
00:59:40So, I think
00:59:42a 7.
00:59:44For me, I think a 6. Let's go with it.
00:59:46I feel like it's the second best instant restaurant
00:59:48we've had around too.
00:59:50Between a 7 and an 8.
00:59:52What do you reckon? 8.
00:59:54I know people are going to be like,
00:59:56why an 8? But I'm telling you right now,
00:59:58it was a much better night
01:00:00than I think Janie and Maddie's restaurant.
01:00:02And their scoring reflects that.
01:00:04What do you think? They weren't as good
01:00:06as what we thought they would be.
01:00:08Comparing tonight's entree, main and dessert,
01:00:10we feel that our menu
01:00:12was better. Let's go a 5.
01:00:14OK. Let's do a 5.
01:00:16Let's do a 5.
01:00:20I really hope we can beat
01:00:22Janie and Maddie's score of 65
01:00:24so we can stay in the game.
01:00:30After a rollercoaster
01:00:32night for Mike and Pete,
01:00:34they need to beat Janie and Maddie's
01:00:36score of 65
01:00:38to stay off the bottom of the leaderboard.
01:00:40I'm not going to lie,
01:00:42I'm nervous.
01:00:44I don't really know what the scores are going to be,
01:00:46but I still would like to see
01:00:48an 8 at the front end. Yeah, me too.
01:00:54Mike and Pete's score
01:00:56is a 6.
01:00:58Mike and Pete,
01:01:00thank you for having us back
01:01:02in your wacky and wonderful restaurant
01:01:04The Twisted Lemons.
01:01:08So the guest teams
01:01:10have given you a combined score of
01:01:1633 out of 50.
01:01:18Our guest score
01:01:20is higher than Janie and Maddie's.
01:01:22My 2.0
01:01:24has finally paid off. Look at us.
01:01:27We scored 28
01:01:29from the other teams at the table
01:01:31so 33 for me
01:01:33was fairly generous.
01:01:35I feel gutted.
01:01:37We are not being judged on the food
01:01:39and food alone.
01:01:41And now it's our turn to score
01:01:43each dish out of 10.
01:01:45Mike and Pete, for entree
01:01:47you served gnocchi with burnt butter
01:01:49and sage.
01:01:51Delicious. I love that
01:01:53burnt butter and sage.
01:01:55The gnocchi could have been slightly
01:01:57lighter.
01:01:59I loved the crispness of the gnocchi.
01:02:01Overall,
01:02:03quality dish, I score you
01:02:05an 8.
01:02:09The score I'm giving you for your entree
01:02:11is an 8.
01:02:17For main course, I fillet
01:02:19polenta chips, Brussels sprouts
01:02:21and garlic butter.
01:02:23I fillet cooked perfectly
01:02:25around the table. My hat off to you on that one.
01:02:29Brussels sprouts, far too
01:02:31much lemon for my liking.
01:02:33The score I'm giving you for
01:02:35your main course
01:02:37is a 6.
01:02:41For your main course
01:02:43tonight, I score you
01:02:45a 6.
01:02:47I was a bit surprised.
01:02:49We're in trouble.
01:02:53Down to the wire.
01:02:59Gents, you finished
01:03:01your three course meal with a drunken pear
01:03:03with vanilla ice cream.
01:03:09Was it a cannoli? It was no cannoli.
01:03:13The last night your dessert
01:03:15was on a high, and this is not.
01:03:19I think we overthought
01:03:21the actual sauce by putting
01:03:23in the Aperol, which made it acidic.
01:03:25The sauce
01:03:27is like full on
01:03:29acidic and bitterness.
01:03:31The score I'm giving you for your dessert
01:03:35is a 5.
01:03:39For your dessert tonight, I score you
01:03:43a 4.
01:03:47Mike and Pete,
01:03:49that gives you a total of
01:03:55a 70.
01:03:59I'm happy with a 70 because
01:04:01we're not at the bottom of the leaderboard yet.
01:04:03There's 5 points difference between
01:04:05us and Jenny and Maddie.
01:04:07But at the same time,
01:04:09I am disappointed because
01:04:11it's not a redemption cook when you score lower
01:04:13than the first time.
01:04:155 points is a lot of points.
01:04:17Mike and Pete scored
01:04:1933 from the teams
01:04:21and we scored 28.
01:04:23Not surprising.
01:04:25We were just all playing a game.
01:04:27Strategy, strategy.
01:04:31With a score of 70,
01:04:33Mike and Pete move into third place.
01:04:35Jenny and Maddie are still
01:04:37on the bottom, with two teams
01:04:39still to cook in this round.
01:04:41Now next we've got
01:04:43Hannah and Lawrence, which is
01:04:45the last of the OGs to be cooking
01:04:47for us.
01:04:49We're next! We have to beat
01:04:5165. We will be beating 65.
01:04:55See you then. Mike and Pete,
01:04:57thank you very much for tonight.
01:05:01I do feel like
01:05:03Jenny and Maddie are going to hope that we fail.
01:05:05It would be lovely
01:05:07to serve him
01:05:09a piece of humble pie.
01:05:11True.
01:05:17Thank you so much.
01:05:19We are going to have to fight for our lives.
01:05:21What a great night.
01:05:23Fantastic. Now let's just
01:05:25pack up and go home.
01:05:27Actually, I am home. What am I talking about?
01:05:31Next time, we're in
01:05:33Perth, WA
01:05:35as loved-up OG couple
01:05:37Hannah and Lawrence.
01:05:39You guys are very much in love.
01:05:41A bit more.
01:05:43Aim for redemption.
01:05:45But when Jenny and Maddie
01:05:47see an opening for revenge,
01:05:49It's childish.
01:05:51Oh my gosh.
01:05:53They strike.
01:05:55Feeling pretty confident to get off the bottom of the leaderboard.
01:05:57Clumsy on the plate.
01:05:59This doesn't make a lot of sense.
01:06:01I think she's going to score him down.
01:06:03I'd like to say two, but you know,
01:06:05if they get through it, we'll be AAs
01:06:07and we're going to kill ourselves.