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00:00:00Previously, four teams have completed round two.
00:00:04And while OG team Mike and Pete
00:00:07stumbled in their quest for the top spot...
00:00:09Oh, shit. This is, like, bad.
00:00:13..one team was doing everything possible...
00:00:16I thought it was delicious. Beautiful.
00:00:18I think it's a really good dish.
00:00:20..to keep Melbourne's mother and daughter duo
00:00:22in line for elimination.
00:00:24I'm sceptical of how sincere Laurence is.
00:00:28I'm just gonna say the boys aren't gonna be at the bottom.
00:00:30Sorry, ladies.
00:00:33Laurence is playing the game.
00:00:35Strategy, strategy.
00:00:36Ultimately, Perth's fussy friends
00:00:39did just enough to get ahead of Janie and Maddie.
00:00:42I feel gutted.
00:00:44The mother and daughter duo
00:00:46now have Hannah and Laurence firmly in their sights.
00:00:50Tonight...
00:00:51♪ There ain't nobody like you... ♪
00:00:53..we're in Perth, WA,
00:00:56as loved-up OG couple Hannah and Laurence...
00:01:00Hannah and I are very much in love.
00:01:04..aim for redemption.
00:01:05Brilliant job.
00:01:06But when Janie and Maddie see an opening for revenge...
00:01:10It's childish.
00:01:11Oh, my gosh.
00:01:13..they strike.
00:01:14Feeling pretty confident
00:01:16to get off the bottom of the leaderboard.
00:01:18Clumsy on the plate.
00:01:20Dish doesn't make a lot of sense.
00:01:22I think she's gonna score them down.
00:01:24I'd like to say two, but, you know,
00:01:26if they get the drink, we can get three.
00:01:28We can get ourselves.
00:01:35♪ Heartbeat... ♪
00:01:38♪ It's coming in so strong... ♪
00:01:40Tonight, we're in Perth,
00:01:42where loved-up couple Hannah and Laurence
00:01:44are hosting their second instant restaurant.
00:01:47This is it, baby.
00:01:49With a fresh shot at redemption,
00:01:52they're hoping to use the power of love
00:01:54to keep them in the competition.
00:01:56We're gonna lead the cook with love.
00:01:59Head chef tonight is love.
00:02:01Aw!
00:02:04Cos if we don't have love for each other...
00:02:06Won't be on the plate.
00:02:07There's gonna be no love in the food.
00:02:13We want redemption so bad.
00:02:15We didn't work really well round one together.
00:02:18We ended on a low.
00:02:21What are you doing?
00:02:22What do you mean, what am I doing?
00:02:23Your ice cream is your thing.
00:02:25Yeah, I know, but I'm not...
00:02:26Look at it.
00:02:27At their last instant restaurant...
00:02:29Babe, there's so much in front of me.
00:02:30What are you talking about?
00:02:31...there was no love in the kitchen.
00:02:33Babe, babe, babe.
00:02:35Don't tell me to chill out.
00:02:36You know what?
00:02:37I think definitely after this,
00:02:38we need to book it for couples counselling
00:02:40because the kitchen has brought out the worst in us.
00:02:42Babe, babe, babe, stick to the measurements.
00:02:44Not much love for their entree.
00:02:46One was completely empty.
00:02:48And none for their dessert.
00:02:50Oh, my God.
00:02:57A lot of missing pieces there tonight.
00:02:59Leaving them with a score of 68.
00:03:01We've actually jeopardised our place in the competition.
00:03:10I hate not getting better,
00:03:12so I manifest and I'm positive and I work hard.
00:03:16What we learn from round one is keep love in the kitchen
00:03:19and just not be so strict that Hannah folds.
00:03:24We need to remember we're on the same team.
00:03:29In less than five hours,
00:03:31the guests will arrive
00:03:33for Hannah and Lawrence's second round instant restaurant.
00:03:36I don't want to be at the bottom.
00:03:3865, Janie and Maddie.
00:03:40We can beat that.
00:03:41Like, we have to beat that.
00:03:42There's really... For me, there's no other options,
00:03:44otherwise I'm just going to self-combust.
00:03:46I think Janie and Maddie, after all the conflict we've had,
00:03:49the food better be good because they don't like me
00:03:51and it's going to be very hard to get them to like the food.
00:03:55Sun's come out.
00:03:56If anybody's going to do poorly,
00:03:58we'd prefer it to be Hannah and Lawrence.
00:04:01If anything, I hope the fact that Janie and I aren't at the table
00:04:04just means at least everyone can get along
00:04:06and the mood's good.
00:04:07Yeah.
00:04:08Look, if I don't enjoy every single element on a plate,
00:04:11it's going to get a low score.
00:04:13We don't want to be on the bottom.
00:04:15Who deserves to be down there for their behaviour?
00:04:18They do.
00:04:22Oh!
00:04:24Literally drove into the seafood plates.
00:04:27Let me get this for you.
00:04:28Hi!
00:04:29How you doing?
00:04:30For the entree, we are serving char-grilled octopus
00:04:34with capsicum and chilli sauce.
00:04:36The roasted capsicum and chilli sauce
00:04:38is a classic combination to go with the octopus.
00:04:41We're after two kilos of baby octopus.
00:04:45While the chilli can be divisive, not everyone likes chilli,
00:04:48so that could affect your score.
00:04:51Seatbelt on.
00:04:53Keep your hands and feet inside the vehicle at all times.
00:04:57Let's go, let's go!
00:05:03Let me get the door for you, babe.
00:05:05For our mains, we are serving crispy pork belly,
00:05:08mashed cauliflower, vermouth jus and apple sauce.
00:05:12Crispy pork belly.
00:05:13Already you've said crispy, you better deliver crispy skin,
00:05:16which is not that easy to get.
00:05:18I've got some beautiful pork belly in here.
00:05:20Oh, living the dream.
00:05:22This pork belly is as good-looking as you.
00:05:26Beautiful.
00:05:27Thanks, guys. Good luck.
00:05:29Catch you later.
00:05:30Lawrence has only been cooking for a year and a half.
00:05:32He learns it all from YouTube.
00:05:33Let's see if he can YouTube it to the plate.
00:05:36You're on trolleys, are you?
00:05:37I'm trolley. I'm in charge.
00:05:39For dessert, we are serving gaufre de Bruxelles
00:05:43with strawberry lime sauce and dark chocolate.
00:05:46So gaufre in English is waffle.
00:05:49Limes.
00:05:50Limes.
00:05:51In Brussels, in Belgium,
00:05:52it's a thing that you can get in wintertime in the street.
00:05:56Like a snack.
00:05:57Two of these.
00:05:58Is it a dessert? Maybe.
00:06:00Beautiful.
00:06:01The chocolate.
00:06:02I think they're going to have to elevate this Belgian waffle
00:06:05because otherwise a waffle is just a waffle.
00:06:08Your magic ingredient for your waffle.
00:06:11Sparkling water.
00:06:13I'm feeling a lot of love today.
00:06:15Alright, eggs.
00:06:17We've started off the day right.
00:06:18We've done a beautiful shop.
00:06:20Everything's going great.
00:06:22We asked both to work on the trolley together.
00:06:24I learned from round one, it's about speed,
00:06:26it's about communication,
00:06:27and it's about keeping the vibes good.
00:06:29How you doing?
00:06:30I want us to put love in the food.
00:06:32I just want us to be smiling the whole time.
00:06:34I'm looking forward to just having love in the kitchen tonight.
00:06:37See you later.
00:06:42Hit it.
00:06:43Pork belly first, babe.
00:06:44Hannah and Lawrence have three hours
00:06:46to prepare their dishes before their guests arrive.
00:06:49That's the last of it.
00:06:50But before that, they need to set up their instant restaurant.
00:06:54Let's go.
00:06:55Let's go.
00:06:59Spotlight VIP.
00:07:01We are going for bright, colourful.
00:07:04We want candles to set the mood, flowers.
00:07:06What do you reckon, babe?
00:07:08The name of our instant restaurant is Missing Peace
00:07:11because we are each other's missing piece.
00:07:13Babe, this is the size of the diamond I want.
00:07:17So, babe, don't forget each menu for each team is in two parts,
00:07:20so they've got to have two.
00:07:22One each to make the full heart.
00:07:23Yeah.
00:07:24Every single morning, Lawrence and I wake up
00:07:26and we write a little post-it note for one another.
00:07:28Babe, I wrote for Robert, the king of the sausage.
00:07:31So tonight we thought we'd bring that to the table
00:07:33and leave everyone a little note.
00:07:34What am I writing for Janie?
00:07:41We want people to feel like this is a place of love.
00:07:45Beautiful.
00:07:46It's exactly what I wanted.
00:07:48I just can't wait now to get back inside,
00:07:50get changed and get prepping and cooking.
00:07:55We're back, babe.
00:07:57I'm feeling so much more confident tonight.
00:07:59Yeah, you are? Good.
00:08:00I'm ready, babe.
00:08:01Plan of attack is...
00:08:03Have fun and love, babe.
00:08:05Love.
00:08:06Love.
00:08:09All right.
00:08:10First things first, I'm going to get this pork belly
00:08:13into the fridge with no cover so I can dry out the skin.
00:08:16I'm also going to pad the skin off as well.
00:08:18I don't want any moisture on the top of that skin of the pork belly.
00:08:22If you don't dry the skin out properly,
00:08:24you're going to spend more time in the oven,
00:08:25which means there's a chance you're going to cook the meat even more.
00:08:28I'm starting with the baby octopus for entree.
00:08:30I'm going to make sure it's all been cleaned properly.
00:08:33I don't want any goobers on anyone's plate.
00:08:37Oh, imagine that.
00:08:39And now we are going to boil them in a braising liquid.
00:08:42We're putting onion, garlic, lemon, parsley and bay leaves
00:08:45into the braising liquid.
00:08:46You're probably having kittens right now, but guess what?
00:08:49I'm just guessing.
00:08:50I've made this so many times before, I know.
00:08:55I'm really doing my best, but I'm all about order.
00:08:59450.
00:09:00Oh, see, that annoys me.
00:09:02It doesn't matter.
00:09:03Babe, it's a recipe.
00:09:05But it didn't work last time, so I'm just letting go a little bit.
00:09:09Babe, this cookie's so much more funner,
00:09:11because I'm large and in charge.
00:09:13Babe, is funner a word?
00:09:15I just want to do well, and by doing well,
00:09:17we're going to beat Janie and Maddie.
00:09:19Do you think Janie's going to score strategically tonight?
00:09:22I feel like they will.
00:09:23I could put out a Michelin star dish and Janie won't be impressed.
00:09:28I'm pretty sure we're going to get the worst scores
00:09:30from Janie and Maddie anyway,
00:09:32so we need every single point we can get.
00:09:34But we shall prevail.
00:09:36Janie and Maddie will have their eyes on Hannah and Lawrence.
00:09:40Every step, every taste, it's under the microscope.
00:09:44She's going to be judging them pretty harshly.
00:09:50Babe, I think I need some muscles.
00:09:52Babe.
00:09:53Yeah?
00:09:54See? Oh, that's hot.
00:09:57That is hot.
00:09:58God, push my garlic.
00:10:00Push my garlic.
00:10:02Argh!
00:10:04Oh, it's so hot.
00:10:08I think it's quite hot.
00:10:09You're listening to me. I love it.
00:10:12I will do my best.
00:10:14Look, it's all part of the new process,
00:10:16is a little bit more freedom.
00:10:17Are you really OK with my life structure?
00:10:24I can feel you sweating.
00:10:26She's in charge.
00:10:27I have to pretend like I can go with the flow.
00:10:33Lawrence has 743 timers
00:10:35and he will be using every single one.
00:10:42OK, now we're going to put these in.
00:10:44A really important part to cooking the octopus
00:10:46is making sure you tenderise it before you chargrill it.
00:10:50It just breaks it down, makes it softer,
00:10:52just makes it easier to eat.
00:10:54Hannah's on the marinade.
00:10:55I'm putting parsley, garlic, salt, pepper.
00:10:59So once the octopus is tenderised,
00:11:01I can put it into the marinade and have it ready.
00:11:03Let's go.
00:11:04We are focused, we are excited.
00:11:06Boom.
00:11:07I think back to Janie and Maddie's restaurant
00:11:09and I had high expectations
00:11:11and they let me down so much so that I was annoyed.
00:11:14I can't do that.
00:11:15We need to beat Janie and Maddie.
00:11:18Beep. Beep. Beep.
00:11:30I'd be so interested to see what they put on the plate tonight.
00:11:33Can they get ahead of Maddie and Janie?
00:11:35That's the question, isn't it?
00:11:36I think it'd be hard for Janie not to score emotionally tonight.
00:11:40She is emotional about this situation
00:11:42so of course that's going to sway the way she scores.
00:11:45Lawrence definitely didn't respect our food
00:11:47at our instant restaurant.
00:11:49You can dish up your insults, sweetheart,
00:11:51but when it comes to dishing up, do it on the plate.
00:11:54At least it'll be a lot calmer around the dinner table this evening.
00:11:58How are you going?
00:12:00Everyone, let's do this, shall we?
00:12:02Let's go.
00:12:08The guests are here.
00:12:09The guests are here.
00:12:11Let's go.
00:12:13Hello!
00:12:15We throw the door open
00:12:17and the first people we see are Janie and Maddie.
00:12:19You're welcome. Please come in.
00:12:21It was very clear from the look on her face
00:12:23Janie didn't want to go anywhere near him.
00:12:25Hi, Lawrence. How are you going?
00:12:28Janie just brushes me off and I'm like,
00:12:30it's not going to end well.
00:12:32Oh, God.
00:12:34Hello.
00:12:35Janie didn't hug Lawrence.
00:12:37It's obvious that our olive branch didn't work.
00:12:40Didn't work at all.
00:12:42All right. Let's do it.
00:12:51Hey, hello.
00:12:53Oh, my God. It looks beautiful.
00:12:56Oh, it's lovely.
00:12:58Yeah.
00:12:59This is more love hearts than I've ever seen in my life.
00:13:02It's, like, ridiculous.
00:13:05Oh, wow.
00:13:08Oh, my God.
00:13:10Just too much.
00:13:12Mm-hm.
00:13:13Oh, wow.
00:13:15We can see the theme is missing peace,
00:13:18but, you know, if you're a loving person,
00:13:21you'd probably be kind to people
00:13:23and he's definitely not demonstrated kindness.
00:13:26You know, he comes across as nasty.
00:13:28Beautiful.
00:13:29Beautiful.
00:13:33Janie and Maddie have a lot of anger inside
00:13:36towards Hannah and Lawrence.
00:13:38There's a little bit of...
00:13:40maybe a little bit of tension.
00:13:43So, good evening.
00:13:45Hello.
00:13:47Welcome to our restaurant.
00:13:50It is called Missing Peace.
00:13:52We all know what it's like when you're looking for that one piece
00:13:55that makes everything make sense.
00:13:57Hannah is that person.
00:13:59And you're mine.
00:14:01They're a strong couple, for sure.
00:14:03Makes me a bit sick watching them, how in love they are.
00:14:07I don't know if you know,
00:14:09but Hannah and I are very much in love.
00:14:16Tonight's about just celebrating the people next to you
00:14:19that, you know, you're going through this amazing journey together.
00:14:23Enjoy your night.
00:14:28OK, two more cooks to go.
00:14:31Let's celebrate.
00:14:38All right, let's do it.
00:14:40Let's get this beautiful pork belly doing some dancing.
00:14:44I've removed the pork belly from the fridge.
00:14:47Pork belly needs time.
00:14:49So, before going back to the entree,
00:14:51I need to focus on getting the pork belly into the oven.
00:14:54Top.
00:14:56Get in there, you beautiful thing.
00:14:58I need two and a half hours of slow roasting at 120 degrees.
00:15:02Lovely.
00:15:03Our crispy pork belly needs to have the perfect pork crackling,
00:15:06but we still want the actual pork belly underneath to be not overcooked.
00:15:10Lovely.
00:15:11All right, I've got the pork belly in.
00:15:13Boom.
00:15:14All right.
00:15:16So, we've got a little note here.
00:15:18Yeah.
00:15:19Simone, so much more than a mime.
00:15:23Finally some recognition, finally.
00:15:26You're way more than a mime.
00:15:28Yes, I am, I think.
00:15:31I can cook ravioli, at least.
00:15:34Robert, the king of the sausage.
00:15:38I hope so.
00:15:43Fergus, follow your voice to your dreams.
00:15:46Never give up.
00:15:47Look, I thought the affirmations were kind of cute.
00:15:49PS, JT would be proud.
00:15:51That's very nice.
00:15:53But I feel like it might have been a bit tricky
00:15:55for them to write affirmations about...
00:15:57Janie and Maddie.
00:15:58Janie and Maddie.
00:15:59Maddie, you need to teach Hannah your ice cream tricks.
00:16:04Fair.
00:16:05Well, they didn't give much feedback on my ice cream
00:16:08telling me that they actually liked it,
00:16:10so they want my tricks now.
00:16:12That's interesting.
00:16:14Janie, cooking high heels.
00:16:16Perfect.
00:16:17Respect.
00:16:18Respect.
00:16:20Admiration for my heels.
00:16:23Yeah.
00:16:24You know.
00:16:26So how are you guys feeling after your cook?
00:16:28Honestly, it was good.
00:16:30How did you guys enjoy it?
00:16:32It was a very lovely night.
00:16:34It was beautiful.
00:16:35A bit of peace, a bit of war.
00:16:38A little bit of both.
00:16:40We extended the olive branches,
00:16:42and that was like, honestly, a genuine...
00:16:44Well, it didn't work much.
00:16:47Maddie and Janie, they found out
00:16:49about what Lorne had been said at the table.
00:16:52I feel like this matter is not finished yet.
00:16:57It wasn't a genuine olive branch that was passed out.
00:17:00No.
00:17:01No, we know you guys had the best intentions,
00:17:03but if he can't own what he said
00:17:05and genuinely apologise and then move forward,
00:17:07then kind of what's the point?
00:17:09Let me pick up one of those olive branches
00:17:11and shove it into your face.
00:17:15You know, the language the other night
00:17:17was really hurtful and upsetting.
00:17:19He used the word arrogance again,
00:17:21arrogance on a plate.
00:17:23Lorne was disappointed, he was angry.
00:17:26I mean, if you were in this situation
00:17:28and you had someone like Lorne
00:17:30acting that way at your dinner table,
00:17:32yeah, you'd probably get up and walk away.
00:17:34It was just ridiculous speak.
00:17:36I mean, talking about going to a five-star restaurant,
00:17:38we're home cooks.
00:17:40She's pissed off.
00:17:41I think she's going to score him down.
00:17:43So, you girls think that tonight
00:17:45are going to keep, like, your emotions out,
00:17:48or do you think that the emotion
00:17:50will have an impact in your score?
00:17:58I'd like to think that I can keep the two separate.
00:18:02I would like to, but...
00:18:05it's just not easy.
00:18:19I can do this with my eyes closed
00:18:24I can do this with my eyes closed
00:18:27I can do this with my eyes closed
00:18:30I can do this with my eyes closed
00:18:35Shall we?
00:18:36Yeah.
00:18:37Let's do it.
00:18:38Say hello to Lorne.
00:18:41Hello!
00:18:42Hello!
00:18:43How are you?
00:18:44Great to meet you.
00:18:45Hello, welcome.
00:18:47Let's go, let's go.
00:18:48Let's go.
00:18:51Hello!
00:18:52How are you?
00:18:53Hello, how are you?
00:18:56Oh, we're in love today.
00:18:57Loving the bling bling on the moment.
00:18:59A little love.
00:19:00How are we all?
00:19:01Very good.
00:19:02Looking good.
00:19:03Good.
00:19:04Good evening, everyone.
00:19:05Welcome to our restaurant, The Missing Piece.
00:19:07Please do open.
00:19:08Open your menus.
00:19:11Your love letters.
00:19:12I haven't had a love letter in a while.
00:19:14Your love letters.
00:19:15I haven't had a love letter in a while.
00:19:18Doesn't suppose to fit.
00:19:19No.
00:19:20Actually, what you do is, you put them together.
00:19:24No shit.
00:19:25This is pretty clever, isn't it?
00:19:30Okay, so for entree, we have char-grilled octopus with capsicum and chilli sauce.
00:19:36Yum.
00:19:37I've never had octopus with capsicum.
00:19:40Octopus can be tricky to cook.
00:19:43So...
00:19:44It needs to be executed very well.
00:19:46And for mains, we have crispy pork belly with mashed cauliflower, vermouth jus and...
00:19:54Apple sauce.
00:19:55German cooking is a lot about pork, basically.
00:19:57We love our pork.
00:19:58So it's going to be intriguing to see where he's stacking up, basically, with that.
00:20:04And for dessert, we have gaufre de Bruxelles with strawberry lime sauce and dark chocolate.
00:20:15A waffle is really simple, and for me, it's something that you'd have for breakfast or a stack.
00:20:21It's not good enough as a dessert.
00:20:25Thank you, guys.
00:20:26Thanks, guys.
00:20:28Jenny and Maddie, tonight is another chance of getting off the button.
00:20:31How does this menu read?
00:20:34Um...
00:20:35You know, they've said crispy pork belly.
00:20:37I hope that the, you know, crackling at the top is nice and crispy.
00:20:40Jenny and Maddie feel pretty hard done by with their score,
00:20:43and I think they're going to put a bit of blame on that on Lawrence and Hannah.
00:20:46So I definitely feel they're going to be super on their game tonight.
00:20:50With the entree, I wonder if there will be anything else on the plate.
00:20:55But, yeah, I'm looking forward to it.
00:20:57Look, if they want to stay in this competition,
00:21:00it's going to have to be the best instant restaurant we've been to.
00:21:05Coming up...
00:21:08I can't eat it.
00:21:10..the Kitchen Queens launch a searing attack.
00:21:14It's clumsy on the plate.
00:21:16I don't like it.
00:21:17I enjoyed it.
00:21:19It's a bit lazy. It just doesn't work.
00:21:21I loved it.
00:21:22This dish doesn't make sense.
00:21:24Brilliant job.
00:21:25Brilliant job.
00:21:26And later...
00:21:27What are you going to do?
00:21:29..will they take the ultimate revenge?
00:21:41At their second round instant restaurant,
00:21:44Hannah and Lawrence want to turn love in the kitchen
00:21:47into love on the plate with a winning entree.
00:21:50Now I'm going to get onto the capsicum sauce.
00:21:52For this entree, I just want to start the night strong.
00:21:56We don't want to be on the bottom of the leaderboard,
00:21:58which means we need to beat Janie and Maddie.
00:22:01And I think seafood and spice is the way to go.
00:22:05When we put this octopus down,
00:22:07I can hear people, and the crowd goes wild.
00:22:12I've got the roasted capsicum, the roasted tomatoes,
00:22:15the roasted garlic and the roasted chilli and the almonds.
00:22:18Oh, I love smoked paprika.
00:22:20Put everything into the blitzer.
00:22:23Blitz it and get the right consistency.
00:22:32I don't think it's hot enough.
00:22:34I've tasted it and I just feel like there's not enough chilli in the sauce.
00:22:37It's got to be hot, so just add the skin and not the seeds.
00:22:40Just make sure that it at least takes a little bit of their breath away,
00:22:44otherwise we'll never hear the end of it.
00:22:47I wouldn't mind if Janie's heart just stopped for two seconds.
00:22:50Not too long. I wanted to say it live.
00:22:52I don't wish to ill on anyone.
00:22:54It's one of those things, everyone's got their preference.
00:22:57For us, it's got to be hot.
00:23:01I think that's a good amount of chilli, babe.
00:23:04I've put four chillies in this,
00:23:05and I've put the baby chillies in, which are extra hot,
00:23:07but I think that it's still not strong enough.
00:23:09I'll add in a wiener.
00:23:12Chilli is in the dish title.
00:23:15If that capsicum and chilli sauce doesn't have that spice, it's a fail.
00:23:20Right. Too hot?
00:23:22I might add a little bit more chilli.
00:23:23I don't know if you can get any more than that.
00:23:25A little bit more. It needs more.
00:23:27One more and that's it.
00:23:30Too many more than that.
00:23:31We'll blow them away, and not in a good way.
00:23:37What do you expect in octopus, capsicum and chilli sauce?
00:23:41Reads pretty well, doesn't it?
00:23:42Pretty excited, yeah.
00:23:43I'm super excited about this entree.
00:23:45We haven't seen any chilli in the instant restaurants yet.
00:23:49I love octopus, love chilli sauce.
00:23:51I hope there's a bit of kick.
00:23:52I hope they don't really go easy on it.
00:23:54Obviously, there's been tension between Lawrence and Janie,
00:23:57but it's not really going to affect our score for you guys tonight.
00:24:01But Janie and Maddie are going to judge pretty harshly tonight.
00:24:05I agree.
00:24:06I do like octopus. I know it's not your favourite, Mum.
00:24:10And the sauce, well, I'm not a huge chilli or capsicum fan,
00:24:14but I do understand that those flavours go quite well together.
00:24:18So if they can balance the sauce, then it could be a good dish.
00:24:23Looking at Lawrence and Hannah as a team,
00:24:26I don't feel that they have really strong food knowledge.
00:24:32There's a lot more to be a good cook
00:24:34than just watching YouTube videos online.
00:24:39Getting my grill on now to cook the octopus.
00:24:42Every single piece of baby octopus is marinated.
00:24:45That's pretty damn hot.
00:24:47Let's do this.
00:24:48Do it.
00:24:50It is time to chargrill the octopus and it is your time to shine.
00:24:53Babe, this might be the hardest thing I've ever done.
00:24:55I'm going to be cooking, like, 70 baby octopus all in one go
00:24:59and I've got to get it perfectly cooked.
00:25:01I have never in my life cooked 70 octopus.
00:25:05I don't think I've ever been so nervous in my life,
00:25:07but the hard part is knowing how long to cook them
00:25:10and not flipping too many times.
00:25:12I'm going to start plating up the sauce.
00:25:15As soon as the chargrilled octopus is ready,
00:25:17we can put onto the sauce and then get them out.
00:25:20Oh, babe, do you know what?
00:25:22They're looking cooked to perfection.
00:25:25I'm proud of you, babe. They look amazing.
00:25:27Babe, you've done such a good job.
00:25:29You've made my job easier
00:25:31because you've made the marinade perfect.
00:25:34You know what? I'm stoked plating up this dish.
00:25:37The capsicum and chilli sauce has a nice tang to it.
00:25:41The octopus is nicely chargrilled.
00:25:44It is a match made in heaven.
00:25:46Just plate however you think, babe, I'll back you up.
00:25:49Obviously, just making sure that we give Colin Manu
00:25:52the best-looking plate.
00:25:56Looking good, babe.
00:25:58Babe, this has to look as good as us on a plate.
00:26:02Everything's there. Everything looks good.
00:26:05Honestly, stunning.
00:26:07How good's that?
00:26:11We are setting the tone for the whole night.
00:26:13This is a solid dish. I'm stoked.
00:26:15OK, we're ready.
00:26:17OK, Colin Manu, which one?
00:26:19Colin, Manu. Manu, let's do it.
00:26:32Entree?
00:26:34You've served. You've served.
00:26:38No way.
00:26:52Extra texture.
00:26:58Baby octopus.
00:27:05Love the colour of the sauce.
00:27:07It's like a romesco sauce, bright red, looks great.
00:27:09I want all that chilli.
00:27:15When Hannah and Laurence come out to deliver the entree,
00:27:18there were bits of the octopus that were burnt from the barbecue
00:27:22and way too much of that capsicum and chilli.
00:27:27I was actually, like, kind of delighted.
00:27:31Ah.
00:27:33I actually am very confident with the entree.
00:27:36I love being underestimated and over-delivering, so bring it.
00:28:05Enjoy your meal.
00:28:09Bon appétit.
00:28:24I don't like it.
00:28:31Look.
00:28:35I don't like it.
00:28:39Way too much chilli.
00:28:50The baby octopus is good, but the sauce is spicy, man.
00:28:56So spicy, I just have fire in my mouth.
00:29:01Wow, it's spicy.
00:29:09Um...
00:29:11I thought the sauce did have a lot of spice.
00:29:15The octopus did lack seasoning.
00:29:18It's a basic entree, in my opinion.
00:29:20This dish, it needs to be a level up to be in this competition.
00:29:24I think that it was a bit too simple and missing an element.
00:29:28A missing piece.
00:29:32I don't mind a little bit of chilli,
00:29:34but I like it when my mouth is singing, not burning.
00:29:38The chilli, for me, was, like, a little bit, like, too overpowering.
00:29:42Like, it was a little bit too strong.
00:29:45Kaz and Fergus.
00:29:47I loved it. I could have had double the amount of chilli.
00:29:49It's tasty.
00:29:51I just think the amount of puree for the amount of octopus
00:29:54just lent itself to being a little bit imbalanced.
00:29:57The octopus, for me, it was nice.
00:30:00I would want more, but it was just lacking just something.
00:30:05A bit of love? A bit of love.
00:30:16Beating Janie and Maddie, of course, is going to be a good feeling,
00:30:19but we manifest and we have visions,
00:30:22and I've always seen us walking through as competitors
00:30:25into My Kitchen Rules headquarters.
00:30:27I'm really not there to watch from a balcony.
00:30:30No matter what happens, I know we've got what it takes.
00:30:34Hannah and Laurence Fauncher, you served us chargrilled octopus
00:30:37with roasted capsicum and chilli sauce.
00:30:41Um...
00:30:45All right.
00:30:49When it comes to combination of flavours and textures,
00:30:53very classic Romesco sauce and octopus, delicious.
00:30:56But...
00:30:59Again, it's missing a little bit of...
00:31:03Je ne sais quoi, as they say in French.
00:31:07That octopus, you wouldn't really know what it was
00:31:10because the sauce overtook it.
00:31:13I would have combined the olive oil and the lemon
00:31:16and some herbs and tossed the octopus into that
00:31:19before I put it on top of that.
00:31:21Yeah, it's sort of a bit of a muddy dish for me,
00:31:25and I think it's just shown a little bit of inexperience.
00:31:28It's nearly there, but not quite there.
00:31:33Looking across at Janie and Maddie, their face tells it all.
00:31:37They've sniffed victory. They're starting to feel pretty confident.
00:31:41You've done what you want to do, but...
00:31:44there's the love in it.
00:31:46It's missing a piece.
00:31:50Yeah, I agree.
00:31:52It definitely looks like there's something missing.
00:31:55Perhaps we could start climbing up that ladder.
00:32:03Hannah and Lawrence's entree
00:32:05didn't achieve the strong start they needed.
00:32:08Um, yeah, definitely not what I wanted.
00:32:11But hopes remain high.
00:32:13There'll be no missing pieces with their mains.
00:32:16All I'm hearing in my head is that we almost got to the station
00:32:19and we didn't get there.
00:32:21We manifest and we have visions,
00:32:23but we work our faces off to get there.
00:32:25We need every single point, and we haven't started well.
00:32:29Let's just bring it home and just keep that love going.
00:32:32Maybe they didn't taste the love, but I'm feeling the love.
00:32:35So am I.
00:32:36We're not giving up.
00:32:38We're going to get back into that kitchen and push through.
00:32:40Babe, you're in charge of the pork, I'm in charge of the sides.
00:32:43Yeah.
00:32:44So, apple sauce.
00:32:46Trick to this is we don't stir this.
00:32:48I'm just going to coat the apples in the sugar and we're going to cook them.
00:32:51They've got to caramelise.
00:32:53Is that for the pork?
00:32:55Jesus, that time was fast.
00:32:57All right, that's the end of the slow roast.
00:33:00Looking bloody good.
00:33:02And now it's all about the crackling.
00:33:05High heat, short period of time, crisp the top.
00:33:08And that's way too close to the top.
00:33:10And I'm losing hot air.
00:33:12So many things can go wrong when you're working with high heat.
00:33:15Moving this down.
00:33:16And it happens really fast and it's really hard to fix things.
00:33:19It's actually not going to fit.
00:33:21My heart's pumping.
00:33:23All right, I'm going to put this down to the last level,
00:33:27see if I can fit this thing in.
00:33:30Why won't you just fit, you...
00:33:33If the pork crackling doesn't actually crisp,
00:33:37that'll be the end of us.
00:33:39This is what we got. I don't know how this is going to...
00:33:41This is not going to...
00:33:43This is going to be tight.
00:33:45Don't break the new oven.
00:33:47Babe, right now, all I care...
00:33:49Bloody hell.
00:33:50..is about getting this pork belly...
00:33:53Delicious.
00:33:55Hey!
00:33:56Boom.
00:33:58Pork belly in.
00:34:00We need a very, very solid dish for mains.
00:34:04If the pork isn't perfect,
00:34:06Janie and Maddie will crucify me.
00:34:09The nerve-wracking thing is I know Colin
00:34:11knows how to do a rip of pork belly.
00:34:13We actually need nothing less than an eight or nine
00:34:17from each judge for this main.
00:34:19There's almost no room for error.
00:34:25So, Robert. Yeah.
00:34:27Andrea's just gone home from a long day's work.
00:34:30She's starving.
00:34:32What are you going to cook her to make her happy?
00:34:35Currywurst.
00:34:36What?
00:34:37Currywurst.
00:34:38All right. And what is it?
00:34:40Wurst means sausage.
00:34:42Everybody brewed currywurst before.
00:34:47Robert and Andrea, consecutively,
00:34:49every restaurant they go to,
00:34:50becoming more and more comfortable.
00:34:52You have a girl on her first date,
00:34:54you take her to a currywurst stall.
00:34:56Another story about curry sausage.
00:34:58In winter, outside in Germany,
00:35:00on a trestle table somewhere on a little sausage stall.
00:35:03Once you get him started...
00:35:04There's no stopping him.
00:35:05There's no stopping him.
00:35:06You'd be standing next to a politician,
00:35:08some business people.
00:35:10You would have taken her to the best currywurst stall in town.
00:35:13Random Robert.
00:35:14You buy a nice bottle of bubbly champagne.
00:35:17I don't think anyone else could tell the history
00:35:19better than this bloke.
00:35:20And if that doesn't work...
00:35:22But I think I've lost Robert after about five minutes.
00:35:26Let's say you've been out in the evening with all of the guys
00:35:29till four in the morning,
00:35:31and all their girlfriends, yeah,
00:35:32they sit there all dressed up, yeah, and they go like,
00:35:34they look at me like,
00:35:35what have you done with them yesterday, you know?
00:35:39Oh, my gosh.
00:35:41He loves to go off on a tangent,
00:35:43tell us a story about, you know, who knows what.
00:35:46And then the breakfast turns up,
00:35:48and it will be half a litre of wheat beer
00:35:50in a very tall glass, basically.
00:35:52Whenever you talk with Rob,
00:35:53it's like you're into the movie Inception.
00:35:55Mix it up with tomato sauce.
00:35:58A dream.
00:35:59You want Bavarian breakfast?
00:36:01Inside a dream.
00:36:02Inside a dream.
00:36:04The guys, they look at me and say like,
00:36:06are you insane?
00:36:07It's hilarious.
00:36:08I don't know why I love it, but I love it.
00:36:12Pretzel, sweet mustard, you know?
00:36:14It's like that on the menu.
00:36:16Yeah, OK, fair enough.
00:36:17You order.
00:36:18Random Robert has struck again.
00:36:20And that was the birth of Currywurst, basically.
00:36:28The next most important thing,
00:36:30more than anything,
00:36:31and this will probably actually make or break the evening,
00:36:34is a scoop of pre-workout.
00:36:37This will be the hardest gym session of my life.
00:36:41Pre-workout.
00:36:42It's nice, and I need to get through it.
00:36:44You're going to be, oops, oops, oops.
00:36:48You know what, babe?
00:36:49We've been underestimated quite a lot,
00:36:51and we're still here, we're still cooking,
00:36:53we're still fighting.
00:36:54So, bring it.
00:36:56We're here to prove that it's one thing to underestimate people,
00:36:59but never take your eye off them.
00:37:01Oh, babe, I'm pumped.
00:37:03There's a reason Rocky is one of the best stories of all time.
00:37:06It's the underdog comes up for the win
00:37:08and just fights through all the pain.
00:37:10Oh, that pre-workout's kicking in, eh?
00:37:12Babe.
00:37:15Babe, let's do this.
00:37:18Next thing, I need to focus on the vermouth jus.
00:37:21You're going to love this, babe.
00:37:22I'm literally throwing in the shallots,
00:37:24just by hand chunks.
00:37:26I'm proud of you.
00:37:27This recipe, which I've actually just recently learnt,
00:37:30comes from my YouTube research.
00:37:32Adding in the vermouth, I love this.
00:37:34Honestly, it's like a fortified wine.
00:37:36Vermouth jus with pork, I think it's deluxe.
00:37:39Babe, do you know what?
00:37:41I'd rather just look at a reduction sauce for 24 hours
00:37:44than spend five minutes with a Janie talking to me.
00:37:49There you go.
00:37:50Hello!
00:37:52Just the man I want to see.
00:37:54OK, talk me through the mains.
00:37:57Vermouth and pork is a very interesting combination,
00:38:00which I've never had.
00:38:02I don't know what's going on with this sauce.
00:38:04Where did this come from?
00:38:06It's some YouTube...
00:38:08Is it? Is it really?
00:38:10Um, yeah.
00:38:13What's the reasoning behind it?
00:38:15The aim is that there is a little bit of sweetness to this,
00:38:18but I don't think it takes away...
00:38:20Did you watch that video as well?
00:38:22No, but I've had this dish before and we've loved it.
00:38:25Oh, my... Look at this.
00:38:28There's like a map of Australia on his back in sweat.
00:38:31Jesus, I didn't know you were sweating.
00:38:33Is that sweat from hard work or fear?
00:38:36Um...
00:38:38I don't know how to answer this question.
00:38:40Oh, God.
00:38:41All right, good luck. See you later.
00:38:43Thank you. Thank you.
00:38:45Colin's like,
00:38:47Vermouth jus with pork belly?
00:38:50The guy lives for pork belly.
00:38:53I've got to be honest, that hurts my soul a little bit.
00:38:56Colin's come in and I'm just at a point where I'm...
00:38:59I was already stressed about the pork belly.
00:39:01Now I'm stressed even more.
00:39:03I'm questioning the vermouth jus, the pork belly.
00:39:06I'm down and everything.
00:39:08Ah!
00:39:10Why do I choose pork belly?
00:39:19Colin's like,
00:39:21Vermouth jus with pork belly?
00:39:23Colin has turned up the heat on Hannah and Lawrence,
00:39:26casting doubt over the vermouth jus
00:39:29they plan on serving alongside their pork.
00:39:31Boom.
00:39:32And cauliflower mash.
00:39:34Cauliflower mash, I'm just reducing it a tiny bit
00:39:36so it's just a little bit thicker.
00:39:38Ah!
00:39:39You got it.
00:39:40Why do I choose pork belly?
00:39:44Want to try it?
00:39:45One thing I've learnt from round one is
00:39:47you've got to listen to the judges as best you can,
00:39:50but you can't let it throw you off course.
00:39:56I actually like it. It's yum.
00:39:58I'm actually more for the vermouth jus over apple sauce
00:40:01when it comes to a sweet sauce that goes with the pork belly.
00:40:04I actually think it smells good.
00:40:06Yeah.
00:40:07I'll be real careful with the salt.
00:40:09I'm really hoping that I can sway Colin on this.
00:40:12That's jus jus.
00:40:14Here we are.
00:40:15I know all the flavours go well together
00:40:17because we have made this before,
00:40:18so I'm sticking to our guns.
00:40:20I'm checking the pork belly for my life.
00:40:25Still not done.
00:40:28This is worrying.
00:40:31I've got to be honest, babe.
00:40:33I'm nervous the crisp is not going to be crisp.
00:40:35I don't think you can say pork belly
00:40:37without just assuming it's going to be crispy.
00:40:39The pork is the main element of our dish.
00:40:42It has to be perfect.
00:40:44Nah, that's not rendered there.
00:40:46Oh!
00:40:48Not good.
00:40:49It's just not crackling enough.
00:40:51It's almost not crackling at all.
00:40:53Oh, this is tough.
00:40:56That's not enough.
00:40:58I'm so stressed.
00:41:01I feel like the pork belly is taking all my life out of me.
00:41:06Just got to check it.
00:41:09It's like a punch in the face of love.
00:41:12I'm at another level of pain right now.
00:41:18Here's the options, babe.
00:41:19Either do something I've never done before,
00:41:21which is high heat in a skillet with oil
00:41:24and just get the final crisp on the fat,
00:41:26or I have the chance of overcooking the pork belly meat.
00:41:30Yeah, don't overcook it.
00:41:32This is tough. This is not what I wanted.
00:41:34Watch out.
00:41:35How are the others going?
00:41:37They're all uneven.
00:41:39Oh!
00:41:42What do you reckon, babe? Finish in the pan?
00:41:44Yeah.
00:41:45I've never done it before.
00:41:49I can feel Lawrence's stress,
00:41:51but we've just got to believe in ourselves and push through.
00:41:55Right, let's try something I've never tried before in my life.
00:41:59Push it.
00:42:03We're not going to start crumbling down.
00:42:05We can't. We've got to deliver on this main.
00:42:13The crispy pork belly,
00:42:15I mean, we do this at our stalls every week, basically,
00:42:19all around Sydney,
00:42:21and it's one of their favourite dishes, basically.
00:42:24I started a market stall serving really good German food.
00:42:28Roasted pork, sausages, sauerkraut.
00:42:31Never had a bad pork belly from him.
00:42:33Oh, so you'll be a harsh critique on the pork belly, you two.
00:42:37Yeah, yeah.
00:42:38I can even do it on a market stall.
00:42:42I love to make crispy pork belly.
00:42:45The pork and the apples, a classic flavour combination.
00:42:48The only thing I think this is really missing
00:42:51is usually I would do, like, a slaw or something on the side
00:42:55that complements the pork and the apple sauce.
00:42:58There's just, there's a lot of mash and sauces going on.
00:43:02Yep.
00:43:03If Hannah and Lawrence get married,
00:43:05we have a pretty strong feeling that...
00:43:07Who's not going to be invited.
00:43:10Yeah.
00:43:11Looking at this menu and after the entree,
00:43:13how do you feel about your position?
00:43:15Do you think you've got a chance?
00:43:17I do think we've got a chance.
00:43:19So I think a lot's riding on this main dessert.
00:43:22If they nail it, then we might be in a bit of trouble.
00:43:25We'll have to wait and see what they bring out.
00:43:31Oh, this is tough.
00:43:34I have never, ever crisped pork belly in a pan.
00:43:38I'm pretty sure I've lost the plot.
00:43:41I actually don't know how long this has been on tape.
00:43:44I'm a man of research.
00:43:46Don't start doing stuff if you don't know what you're doing.
00:43:50And I don't know what I'm doing.
00:43:52I'm trying to listen for some crackling.
00:43:56I think I'm hearing some frying.
00:44:00And I'm hoping you flip it over and it's crackled.
00:44:10It's black.
00:44:12Good, I just burnt what we could have used.
00:44:16I've definitely stuffed that up.
00:44:18It's like a burnt toast.
00:44:20This pork belly's failing hard.
00:44:33In their instant restaurant,
00:44:35Hannah and Lawrence's attempt to create perfectly crispy roast pork
00:44:39is going belly up.
00:44:41Good, I just burnt what we could have used.
00:44:44Jeepers, that looks like my skin after eating a bag of Skittles.
00:44:47I'm running out of options.
00:44:49No more in the pan, I reckon, babe. I've definitely stuffed that up.
00:44:52Yep.
00:44:53I am ditching the skillet and I'm focusing on the oven.
00:44:56We can still try and see how we go.
00:44:58You know what? People are getting pork crackling.
00:45:01That's for sure.
00:45:03Jesus.
00:45:04Oh, I bled my eyes.
00:45:06I had it at 220, it's gone to 240,
00:45:09and I'm just going to have to be on it.
00:45:11Pork belly's in the oven, blasted at a high heat of 240.
00:45:14It's super high heat,
00:45:15but that's going to get the crisp on the top of the pork belly.
00:45:18Oh, please do something good.
00:45:20The biggest risk of the meat going back in the oven is,
00:45:22yeah, I can get some crackling going,
00:45:24but I can also overcook the belly,
00:45:26and then it's just dry meat.
00:45:28But I'm just going to have to take the risk.
00:45:31I wonder how Janie's going. I do miss her sometimes.
00:45:34It's weird, it's like there's just no conflict in my life.
00:45:40So, guys, you know that some languages
00:45:42sound a bit more romantic than others.
00:45:45Would you like to share with us a nice love speech?
00:45:49And maybe we can compare.
00:45:51I love you, my darling.
00:45:57Viviana, I love you so much.
00:45:59You're a special person.
00:46:01We'll be together forever,
00:46:03and I'll always have you in my heart.
00:46:05Thank you so much for what you do for me.
00:46:07Oh, baby.
00:46:09Do you want some Australian ones as well?
00:46:11Love ya.
00:46:13Love ya guts.
00:46:15Love ya guts.
00:46:17You can't compete with the French.
00:46:19No, you can't.
00:46:20OK, what is your favorite?
00:46:24Don't be shy, Manu.
00:46:26I need someone to talk to.
00:46:29Mon amour, ça fait tellement longtemps que je t'aime.
00:46:32Toujours, on va s'aimer pour toute la vie.
00:46:35Taxi.
00:46:41You know what? That's coming out.
00:46:43Hey, that's great.
00:46:45Oh, until I cut them open and have a look at them on the plate,
00:46:48I'm not a thousand percent sure, to be honest.
00:46:51I'm so stressed that I've sacrificed the meat to get the crisp.
00:46:56It could be overcooked, it could be dry.
00:46:58This is the hero of the dish.
00:47:00We're definitely in the bottom of the leaderboard
00:47:02with a bad pork belly.
00:47:05All right, babe, this is the final moment.
00:47:13Do you know what, babe?
00:47:15It's still moist.
00:47:17This is good.
00:47:18Looks great, babe.
00:47:20The pork skin is so crispy,
00:47:22it's been crackled to the max,
00:47:24but the meat's still juicy.
00:47:26It's still tender.
00:47:28We're still in this.
00:47:30We've got to plate up, babe.
00:47:32Cauliflower mash is on the plate.
00:47:35That is good crackle, babe.
00:47:37This crackling looks like a wavy masterpiece.
00:47:40That looks cool.
00:47:42I think the biggest thing is focusing
00:47:44on what we're going to give Cole and Manu.
00:47:46They're the scores we need.
00:47:48Honestly, give the worst to Janie and Maddie.
00:47:50The applesauce looks great.
00:47:52The vermouth looks amazing.
00:47:55But it isn't my best mash.
00:47:57Do you know what? At least it's moist.
00:47:59Yum.
00:48:00I've cooked perfect pork belly.
00:48:03We've done everything we can.
00:48:05If we can just make sure we get this out ASAP.
00:48:07But we need to beat Janie and Maddie.
00:48:10We actually need a near-perfect main
00:48:12to make up for the entree.
00:48:15All right.
00:48:16Manu, Colin, and let's hit it.
00:48:23♪♪♪
00:48:29Mains is served.
00:48:32I want to prove to Colin and Manu
00:48:33that we've taken on their feedback
00:48:34and I want to impress them.
00:48:35Thank you very much.
00:48:39I can see Colin's got his eye on the crackle
00:48:41and I can see a little smile, so...
00:48:43♪♪♪
00:49:09Patience.
00:49:14♪♪♪
00:49:29This moment is absolutely crucial.
00:49:34Colin and pork bellies are synonymous.
00:49:38He expects the perfect crackling and tender, juicy mate.
00:49:44Just...
00:49:45♪♪♪
00:49:51When that crackling sung, I was stoked.
00:49:54♪♪♪
00:50:00Enjoy, guys.
00:50:02Bon appétit.
00:50:05♪♪♪
00:50:07♪♪♪
00:50:16I don't think Lawrence made it easy on themselves
00:50:19with Jannie and Matty's diet.
00:50:23I'm really interested to see what they say, actually.
00:50:26The crackling's really tough.
00:50:28Like, I nearly broke my tooth.
00:50:31Oh.
00:50:37For me, this dish doesn't make a lot of sense.
00:50:41I just didn't understand the mash with the pork.
00:50:44And surprisingly, Jannie's not happy about it.
00:50:48I thought it looked a bit clumsy on the plate when it arrived.
00:50:52To me, having a hunk of pork in the middle of the plate is not ideal.
00:50:56I would have preferred it nicely sliced in a delicate way.
00:51:00And the apple sauce was way too sweet,
00:51:03so I just feel the elements on here is, like, boom.
00:51:07Jannie and Matty, very hard to please.
00:51:11I think this dish is really missing balance.
00:51:13Like, there's a lot of puree going on.
00:51:16It doesn't go, does it?
00:51:17It doesn't go. There's way too much of it.
00:51:19I just think it needs, you know, some cabbage or slaw
00:51:22or something else to kind of break up everything that's going on,
00:51:25because there's a lot on the plate.
00:51:27It's just a bit of a miss for me.
00:51:30The pork was cooked very good. I enjoyed it.
00:51:34And if I take, like, every singular element,
00:51:37I think that they did, like, a good job,
00:51:39but I don't think that they belong together.
00:51:41I must say that my pork was actually cooked really nice.
00:51:45As good as yours?
00:51:46I would have just seasoned the pork a little bit more.
00:51:58Hannah and Lawrence for Mancour's crispy pork belly
00:52:01with mashed cauliflower, vermouth jus and apple sauce.
00:52:06All right, let's start with the king of the plate, the pork.
00:52:10Brilliant job.
00:52:13We cook a lot of pork at my house.
00:52:16If I gave that to my kids, mate, they'd be quiet for half an hour.
00:52:21They would love it.
00:52:23Oh, what a relief.
00:52:25Oh, what a relief. Like, that is just the best feeling.
00:52:29Pork, beautiful, crackling, spot on.
00:52:32Then we get to the puree.
00:52:37It's not really mashed.
00:52:39It's in a no-man's land of watery, white, baby food.
00:52:44The collie mash.
00:52:46That won't be making a return in our kitchen.
00:52:48The vermouth jus, I didn't taste the vermouth,
00:52:51because I think you cooked it all off.
00:52:54I understand apple and pork, but you've already got sauce,
00:52:57so you don't need another one.
00:52:59What I would have done is put a little diced apple,
00:53:02caramelised with a bit of butter, sugar,
00:53:06and put it in the vermouth sauce.
00:53:09That would have got you texture, caramelisation and salt.
00:53:14I think we're getting back to your last restaurant,
00:53:16where you're over-complicating things.
00:53:19After Maine, we feel like we've got a bit of hope,
00:53:23feeling pretty confident.
00:53:27I didn't particularly love my Maine.
00:53:29Right now, I think it's pretty close between the two still.
00:53:33Now, I know what a gaufre de Bruxelles is,
00:53:36but would you like to explain to the table?
00:53:39I know waffles for dessert can throw some people off,
00:53:42but Brussels waffles, I feel,
00:53:44are one of the most divine things on planet Earth.
00:53:47He's cooked them and he's taught me
00:53:50how beautiful a Belgian waffle is.
00:53:52All right. We'll be the judge of that.
00:53:54You will be the judge of that. Thank you so much.
00:53:56Cheers.
00:53:57I don't really understand waffles for dessert.
00:54:01This waffle is not good enough as a dessert.
00:54:04I think we're in a good space.
00:54:09Coming up...
00:54:10Looks good, babe. Come have a look.
00:54:12Nothing can go wrong in this dessert.
00:54:14Oh, yeah. Crisp up, my boys.
00:54:16This one has a special place in my heart.
00:54:18Can a childhood favourite...
00:54:20That is perfect.
00:54:22..save them from Janie and Maddie's revenge?
00:54:25We've put everything we can into this.
00:54:28That's a disappointing dessert.
00:54:31It looks terrible.
00:54:34I'd like to say do, but, you know,
00:54:36if they get through it with me,
00:54:37if they get through it, we'll kill ourselves.
00:54:45Let's just get this batter ready to go.
00:54:48Hannah and Lawrence's entrée and mains
00:54:50have not been the knockout dishes they needed for redemption.
00:54:54So all their hopes now hang on their final course.
00:54:58Babe, these waffles need to be nice and fluffy.
00:55:01For dessert, we are doing gaufres de Bruxelles
00:55:04with strawberry lime sauce and dark chocolate.
00:55:08You want the outside to be crispy,
00:55:10but then you want it to be light and fluffy.
00:55:12But then you want it to be light and fluffy on the inside,
00:55:15and it's a really precarious position between the two.
00:55:18This one has a special place in my heart.
00:55:20Nothing can go wrong in this dessert.
00:55:22Everything has to be perfect for us to stay in the competition.
00:55:27Looks good, babe. Come have a look.
00:55:29It actually looks good. You can see the air bubbles in there.
00:55:32This dish is the best memory I have with my grandie.
00:55:35Every single time I came to Belgium,
00:55:37we'd go to Desiree de Lille in Antwerp
00:55:39and we'd get proper Brussels waffles.
00:55:41My memories with this dish is just the best in my life.
00:55:48Babe, that's got to be stiff. Look what's happening here.
00:55:51Yeah, that's stiff.
00:55:52Stiff. We have stiff peaks.
00:55:54Yeah. Babe, you are peaking.
00:55:56I'm peaking.
00:55:57Compared to every single competitor,
00:55:59I've been in the kitchen the least.
00:56:01It's a year and a half under my belt.
00:56:03Finding this recipe, babe, has been probably over a year
00:56:07of trial and error.
00:56:09I've been on every Flemish forum there is.
00:56:11I know. I've literally laid in bed with you with Google Translate.
00:56:14What I'm most excited about is the waffle itself.
00:56:17It can be seen as a very simple dish,
00:56:19but I just want to share my love of a Brussels waffle.
00:56:22Let's flage up it and put it in a warm place.
00:56:25We can do anything. You can do anything you put your mind to.
00:56:28I reckon if we pull off this dessert, maybe we'll get a 70.
00:56:34I don't know. I think we've got...
00:56:37I don't know. It just feels different,
00:56:39knowing that, like, I've created enemies.
00:56:41We're in a different ballgame.
00:56:43I'm not sure if I can trust that Janie and Maddie
00:56:45are going to be as fair as I was.
00:56:47Yeah, but babe, that's just a testament to you.
00:56:50We need to beat Janie and Maddie.
00:56:52We are not being at the bottom of the leaderboard.
00:56:54We have to beat 65.
00:56:55Pressure's on.
00:56:56Should I have been more strategic and just scored down?
00:56:59Cos I could have easily given them four.
00:57:01But instead, I gave them two points extra.
00:57:03And, yeah, it would be gutting. Because you're a better person.
00:57:08The moment we've all been waiting for.
00:57:11Of course.
00:57:13The first German team ever on MKR.
00:57:16You're next to cook.
00:57:18Is there going to be a lot of Germany when we get there?
00:57:21I'm going to dress up for the occasion.
00:57:24I'm going to bring my little accordion.
00:57:27You should actually make you wear a dandelion,
00:57:29all of you, in the later halls and stuff.
00:57:31You're going to make us wear it?
00:57:33Yeah, absolutely.
00:57:36He's got loads of outfits he can bring.
00:57:38OK, let's get on to dessert.
00:57:43OK, dessert, what are you expecting?
00:57:45I have no idea.
00:57:55We're being served a waffle for dessert, right?
00:57:57The most delicious thing on earth, Laurence says.
00:58:00Waffles are not my go-to.
00:58:03Waffles don't appear overly complicated,
00:58:05so we would expect that if this is going to be a competition dish,
00:58:09that they're going to be elevating it on multiple levels.
00:58:12I never really had, like, waffle as a dessert.
00:58:14Like, I wouldn't.
00:58:16I don't know about this mix with lime and dark chocolate.
00:58:19I don't really think that they work well together.
00:58:23I hope that the dark chocolate is a sauce that you can pour over it,
00:58:28because otherwise I feel like it's just going to be really dry.
00:58:32I would definitely serve it with ice cream.
00:58:34I think it really needs that to cut through the waffle.
00:58:37A waffle reminds me of a pancake.
00:58:40It's what's with it that just sort of complements it.
00:58:43A waffle on its own is not good enough as a dessert.
00:58:47Anything else they have with it has to elevate the waffle.
00:58:51If it's just a waffle with some sauce,
00:58:54that's going to be a disappointing dessert.
00:58:57Right, we're into waffle-making time, babe. Yep.
00:59:02First lot can sometimes be a bit hit and miss.
00:59:06Oh, yeah. Crisp up, my boys.
00:59:12Come on, get in there.
00:59:14Gets messy, but it's worth it.
00:59:16Good luck.
00:59:18These waffles are getting closer and closer to that memory of my granny.
00:59:22Like, they really are special.
00:59:24I really feel like people are going to love them,
00:59:27because that's a Brussels waffle.
00:59:29The flip. This is Lawrence's secret.
00:59:32I've been to Belgium, I've tried to look and see what they're doing in the kitchen,
00:59:36and they've got the actual rotating, flippy waffle makers.
00:59:40A well-executed waffle needs to be golden brown,
00:59:45very crisp outside, soft, airy and spongy in the middle.
00:59:50This is about as nervous as I get
00:59:52as opening this bad boy, babe.
01:00:01That's perfect. That is perfect.
01:00:04Babe, that is a Belgian waffle.
01:00:06Let's do it.
01:00:08Start dusting.
01:00:10I think presentation at this point is key.
01:00:13It's a dessert, and I think desserts, more than any other dish,
01:00:17need to look good before you eat them.
01:00:20Now it is go time on the chocolate sauce.
01:00:24OK, I'm going to start with the strawberry sauce.
01:00:27Babe, they look great.
01:00:29I'm just happy we've put everything we can into this.
01:00:32I think Granny's going to be proud of this one.
01:00:35Can you get the hazelnuts?
01:00:37Do they get any too thick?
01:00:39Yeah, just around.
01:00:40You've done such a good job. It looks amazing.
01:00:42Do you want to open a bakery, babe?
01:00:44We need this dessert to take us to cloud nine.
01:00:47All I can say is they are amazing.
01:00:50Babe, I can't believe this.
01:00:52OK.
01:00:53Oh, we've got a mint missing.
01:00:55Can't miss the mint.
01:00:57Colin, Manu?
01:00:58Yeah, let's go.
01:00:59Let's hit it.
01:01:14Dessert is served.
01:01:23When I place the dessert in front of Manu,
01:01:26you can usually tell if the table feels like, oh...
01:01:32..it was dead silent.
01:01:52I mean, really, let's just be real about this.
01:01:55Yeah.
01:01:56It looks terrible.
01:02:18Hannah and Lawrence have only just served their dessert,
01:02:22but the reaction at the table has immediately rocked their confidence.
01:02:35I could feel the table not impressed.
01:02:40It was dead silent.
01:02:48It was dead silent.
01:03:18That waffle is hilarious.
01:03:30I am disappointed, to be honest.
01:03:33It wasn't a good dessert.
01:03:38This dessert, it's a shocker.
01:03:40It's not great.
01:03:42Lawrence said it's the best waffle in the world,
01:03:44so I've expected a bit more.
01:03:46It's basically one waffle filled with little dots.
01:03:49I don't understand it.
01:03:52From a taste perspective, it just doesn't work.
01:03:56And to me, it's a bit lazy,
01:03:58just whipping a bit of cream to put on the side.
01:04:00I'd give them respect if they'd done a vanilla bean ice cream.
01:04:04It's just not appealing to me.
01:04:07Looking at Janie and Maddie right now...
01:04:09Oh, they're tasting success in that waffle.
01:04:11I think they see... Their own.
01:04:12I think they see the light at the end of the tunnel with this one.
01:04:15Because it's a waffle.
01:04:17I feel like it was missing sweetness, creaminess, crunchiness.
01:04:23I don't think that they finish on a high.
01:04:27Looking around the table with the other teams critiquing,
01:04:31we thought exactly the same thing.
01:04:34So, feeling pretty confident.
01:04:45Hannah and Laurence, for dessert,
01:04:47you presented us with Goffredo Bruxelles
01:04:49with strawberries, lime sauce and dark chocolate.
01:04:54You've left us with the main course saying
01:04:57that reminds you of Brussels.
01:04:59Beautiful, best thing on the planet.
01:05:01I've got one word that comes to mind when I look at this dessert.
01:05:08It's childish.
01:05:10Do I think it's at the level it should be
01:05:13for this part of a competition for redemption?
01:05:16No, I don't.
01:05:18You need to bring it.
01:05:19Yeah, the waffle's great, right?
01:05:21The waffle is spongy, it's beautiful.
01:05:23But I want a lot more than what I got tonight.
01:05:27There should be a whole lot of icing sugar poured on it.
01:05:30The chocolate sauce should be drizzled,
01:05:32you should have macerated strawberries
01:05:34on top of the lime sauce.
01:05:36You should have macerated strawberries on top of it.
01:05:39Like, there's so much more you can do.
01:05:41The best thing on the plate for me is the chantilly cream.
01:05:44That's it.
01:05:46When it looks tacky like this and doesn't taste delicious,
01:05:50it's upsetting.
01:05:52I just feel gutted in terms of disappointment.
01:05:55This is hands down the worst.
01:05:57Janie and Maddie would be so relieved.
01:06:00Of course they're happy.
01:06:07It's now time for the guest teams
01:06:10to critique Hannah and Lawrence's dishes
01:06:12and give them a score out of ten.
01:06:15What did you think of the entree?
01:06:17There was way too much sauce and not enough octopus.
01:06:20True.
01:06:21And they just gave all the chilli in the sauce
01:06:23and they could have just put a little bit on the side.
01:06:25I'm not a big chilli girl, so I couldn't really eat the entree.
01:06:28Octopus, I really liked it.
01:06:30I thought the flavours were great.
01:06:31Yeah, I loved it, actually.
01:06:32A little bit basic, just two elements,
01:06:34but I thought the chilli was spot on.
01:06:35I thought it was a nice way to start the night.
01:06:37The octopus was the leading thing.
01:06:39It was not the capsicum sauce.
01:06:40I know.
01:06:41And the only thing that I could taste was the capsicum sauce.
01:06:44The flavours were working all together.
01:06:46That was the highlight of the night.
01:06:48The main, we had the pork belly.
01:06:50The pork belly was beautiful,
01:06:52but the cauliflower just kind of got lost in it.
01:06:55Yeah.
01:06:56There was a lot of beige-looking stuff on the plate.
01:06:58The pork was just, yeah, over-faced me too much.
01:07:01The main ingredient, the main pork belly.
01:07:04It was fantastic.
01:07:05Nailed it.
01:07:06The sauce with it was good.
01:07:08The mash, for me, didn't work,
01:07:10and there were too many sauce elements.
01:07:12Nothing really worked for me.
01:07:14It wasn't a magnificent dish.
01:07:16Dessert, the waffles,
01:07:17that was a bit of a low point tonight, I'm afraid.
01:07:19Yeah, a big letdown, a little quite basic.
01:07:21And a lot of fussy work for no benefit.
01:07:23Yeah.
01:07:24It was just confusing with the sauces.
01:07:25It wasn't good enough for the competition.
01:07:27No, it wasn't.
01:07:29Yeah, really disappointing.
01:07:31I'm thinking a 5.
01:07:32Yep.
01:07:33I'm with you.
01:07:34OK.
01:07:35What do you want to do?
01:07:36I think we should have been scored higher
01:07:39at our instant restaurant.
01:07:40I'm lending it a 5, I'm sorry.
01:07:43I agree.
01:07:50I'm thinking a 5.
01:07:51I'm thinking a 5 too.
01:07:52Yep.
01:07:53Yeah.
01:07:58We give...
01:07:59A 7.
01:08:00...out of 10.
01:08:01Yeah.
01:08:02Really, the only thing that was really good
01:08:04was the pork, so...
01:08:06Yeah.
01:08:07OK?
01:08:08All right, let's go with a 3.
01:08:09Let's go with a 3.
01:08:14We've done everything.
01:08:15Like, we really have.
01:08:16We've pushed ourselves to the limit.
01:08:20I've got no regrets,
01:08:21because Hannah and I,
01:08:22we worked as hard as we could.
01:08:29The Guest and Judge's scores
01:08:31are about to be revealed to Hannah and Lawrence.
01:08:35They must beat Janie and Maddie's score of 65
01:08:38to stay off the bottom of the leaderboard.
01:08:41Hannah and Lawrence,
01:08:42you welcomed us back into your home
01:08:44and gave us the food you love.
01:08:46But did this redemption team
01:08:48find the missing piece?
01:08:51It's time for the scores.
01:08:53So, the Guest teams have given you
01:08:55a combined score of...
01:09:03...25 out of 50.
01:09:07Our Guest team's score
01:09:08is three points below Janie and Maddie.
01:09:10I actually thought that we would get
01:09:12on par with Janie and Maddie,
01:09:14but I don't think we did.
01:09:16So, I'm going to give the Guest team
01:09:18on par with Janie and Maddie.
01:09:20Whatever score we could have got with Janie,
01:09:22knock off two, three points,
01:09:24because they don't like me.
01:09:28And now it's our turn
01:09:29to score each dish out of ten.
01:09:34Fortunately, you served us chargrilled octopus
01:09:37with roasted capsicum and chilli sauce.
01:09:40The capsicum and chilli sauce
01:09:41seemed there was just too much chilli.
01:09:44The octopus were a little too dry
01:09:46and maybe not dressed enough
01:09:48to make it shine.
01:09:50And I think there was missing
01:09:51another element on that dish
01:09:53to be complete.
01:09:55Classic romesco.
01:09:56Octopus, it's a dish we've seen many times.
01:09:59But...
01:10:01...you wouldn't really know what it was
01:10:03because the sauce overtook it.
01:10:05I would have liked that octopus
01:10:06straight off the barbecue,
01:10:07tossed with a little bit of olive oil and lemon.
01:10:10And almonds gathered over the top
01:10:12for a bit of texture.
01:10:14For your entree tonight,
01:10:15I score you...
01:10:19...a five.
01:10:21The scone I'm giving you for your entree...
01:10:24...is a five.
01:10:30This is tough.
01:10:32This is tough.
01:10:34For my course,
01:10:35a crispy pork belly with mashed cauliflower,
01:10:38vermouth jus and apple sauce.
01:10:41The pork was absolutely delicious.
01:10:44But the apple sauce,
01:10:46I don't think needed to be on the plate.
01:10:50Pork belly, thick.
01:10:52But we concentrated on the main piece of the dish.
01:10:56And then that's where it went awry.
01:10:58The sauce added a little bit of richness,
01:11:00but you lost that vermouth that you promised.
01:11:03And mashed cauliflower was way too much,
01:11:06too watery and needed seasoning.
01:11:08And it actually took away from the dish.
01:11:11The scone I'm giving you for your main course...
01:11:14...is a seven.
01:11:15Ah, pretty good to get a seven.
01:11:17Like I feel...
01:11:19At least we're still in the competition.
01:11:23For your main course tonight,
01:11:24I score you...
01:11:26...a six.
01:11:31For dessert,
01:11:32a Gaufreux de Bruxelles
01:11:33with strawberry and lime sauce
01:11:34and dark chocolate.
01:11:36You've heard it before,
01:11:37highly disappointed.
01:11:38I was expecting a lot more
01:11:40from this supposedly best thing in the world.
01:11:45Yeah, a waffle.
01:11:46He promised us a waffle,
01:11:47we got a waffle.
01:11:49I think we took the very easy route on this one.
01:11:52For your dessert tonight,
01:11:54I score you...
01:11:58...a three.
01:12:02The scone I'm giving you for your main course tonight
01:12:05The scone I'm giving you for your dessert
01:12:13is a two.
01:12:20For that dish to be the worst score
01:12:22of the competition for us,
01:12:24it's heartbreaking.
01:12:26So Adam and Lawrence,
01:12:28that gives you a grand total score of...
01:12:35...53.
01:12:42So you're now on the bottom of the leaderboard.
01:12:45This is probably the worst miss we've ever had.
01:12:48I hadn't even comprehended being at the bottom until now.
01:12:52We are.
01:12:54We're on the bottom of the leaderboard!
01:12:57We're so happy!
01:12:58We get to stay in the competition.
01:13:01Hopefully Lawrence will learn some lessons
01:13:03about how to treat people as well as some cooking.
01:13:07With a score of 53,
01:13:09Hannah and Lawrence take Janie and Maddie's place
01:13:12on the bottom of the leaderboard.
01:13:14Just one instant restaurant remains in round two.
01:13:19But there's one more instant restaurant.
01:13:21Robert and Andrea,
01:13:23you're next to cook.
01:13:24Can you beat 53, that is the question.
01:13:27We will.
01:13:30Thank you everyone.
01:13:31See you in Sydney.
01:13:33There's more to German food than only schnitzels,
01:13:35so we will show them, you know, that there's more.
01:13:40But there's a good possibility
01:13:42that there will be some sausages.
01:13:51Next time, it's our final instant restaurant.
01:13:56And we're in Bavaria.
01:13:58It's time to music!
01:13:59I'm sexy and I know it.
01:14:01Via Sydney, with MKR's first ever German team.
01:14:06We really don't know what to expect.
01:14:08I've only ever had German food drunk on Kentucky.
01:14:11Can this sausage king serve up an absolute banger?
01:14:15His sausages are his weapon.
01:14:18The sausage has to be big.
01:14:20And keep Hannah and Lawrence at the bottom of the leaderboard.
01:14:24I don't feel safe at all.
01:14:25Someone has to go at the end of tonight.
01:14:28With the riskiest menu...
01:14:30This is a brave move.
01:14:32MKR has ever seen.
01:14:34It's holy schmokes.
01:14:36You've got balls to serve this.
01:14:39And at the end of the night...
01:14:41It's going to be brutally close.
01:14:43Robert and Andrea, Hannah and Lawrence.
01:14:45One team will be eliminated.
01:14:48I hope Robert and Andrea just knock Hannah and Lawrence out of the competition.