My.Kitchen.Rules.AU.S14E13.WEB.
My.Kitchen.Rules.AU.S14E13.WEB.
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00:00:00Previously, teens from across the country competed in their quest to become MKR champions.
00:00:09The highest score in the history of MKR!
00:00:14Ultimately, three teens were eliminated, with Hannah and Lawrence...
00:00:19It's childish.
00:00:20Lucky to stay in the competition.
00:00:22You are safe.
00:00:24Told you anything could happen in this competition.
00:00:26We're not ready to go home.
00:00:28Now, the stakes have never been higher.
00:00:32We're here!
00:00:33Across three thrilling nights in kitchen headquarters.
00:00:36We've been to your house, now welcome to our house.
00:00:40Six teams will compete in epic challenges.
00:00:43We have no time.
00:00:44The weakest teams will book a spot in an elimination cook-off.
00:00:48I don't want to go to the elimination cook-off.
00:00:50On the final night, one team will be eliminated.
00:00:56Tonight, the teams take on the dreaded pick-a-fridge challenge.
00:01:04I want to be sick.
00:01:07Half the teams will cook a main, the other half will cook dessert.
00:01:12So much pressure and stress.
00:01:15I can taste that's burnt.
00:01:16This will show if they're like one-trick ponies.
00:01:19Who will become the dark horses?
00:01:21Perfect.
00:01:22Go straight to the top from the bottom.
00:01:24That would be like a Cinderella moment.
00:01:27That sets the competition alight.
00:01:30Wow.
00:01:31Never had that before.
00:01:32I think this is genius.
00:01:34In their quest to become MKR champions.
00:01:38There's going to be a few upsets, I'm telling you that now.
00:01:54Who will become the dark horses?
00:01:57Who will become the dark horses?
00:02:00Who will become the dark horses?
00:02:03Who will become the dark horses?
00:02:05Who will become the dark horses?
00:02:10Here we are.
00:02:13Oh my God, here we are.
00:02:15Wow.
00:02:17Wow.
00:02:19We're walking into headquarters with a score of 104.
00:02:23The highest score in the MKR history.
00:02:28So the expectation from us is to be like higher and higher and higher.
00:02:32We're good?
00:02:33We're good.
00:02:34Well, we can do some damage in here.
00:02:36A lot of damage.
00:02:37The boys are back.
00:02:39Welcome to our kitchen, guys.
00:02:40Feels pretty good to be back.
00:02:42We got a free pass to kitchen headquarters after topping the first instant restaurant round.
00:02:46Some of these competitors haven't seen us cook, and we're going to come out swinging.
00:02:50We're super proud we make it this far in the competition.
00:02:53I mean, we entered it to win it.
00:02:55Yeah.
00:02:56And I don't think you can have a better teammate, like your best mates and your bros.
00:03:00So good.
00:03:01This is amazing.
00:03:02This is just a cook's heaven.
00:03:05Just to be here with my daughter.
00:03:07It's a cake with 1,000 layers of icing on top.
00:03:11We are in the kitchen.
00:03:16I can't believe we are here, babe.
00:03:18Like, we only just scraped through.
00:03:20But we manifested that we're Kitchen HQ, and it's finally here.
00:03:24Yeah, we are.
00:03:29What about sharing everyone's favorite inspirational quote?
00:03:36Are we so happy to not be at the dinner table tonight?
00:03:40We don't have to worry about what Lawrence has to say.
00:03:43Tick, tick, tick, tick.
00:03:48Bonsoir, bonsoir.
00:03:51Gather around.
00:03:54So, we've been to your house, now welcome to our house.
00:04:00This is where we'll put your cooking to the real test.
00:04:03One of you could be named My Kitchen Rules champions and take home $100,000.
00:04:13We are one in six to be able to take this title.
00:04:17Rob and Liam, welcome back.
00:04:19Did you enjoy your little vacay?
00:04:21I think we're coming in way more confident than our first cook.
00:04:24I can guarantee that.
00:04:25Simone and Viviana, would you like to tell Rob and Liam
00:04:30the score you got for your second instant restaurant?
00:04:33We made 104.
00:04:37No, no, no. Record-breaking 104.
00:04:40All right, we've matched it.
00:04:43Simone and Viviana are coming in very confident.
00:04:46I think that they're the ones that we've got to watch out for in this competition.
00:04:51So, this is what's happening tonight.
00:04:53The challenge will take place over two rounds.
00:04:57Half of you will cook mains and the other half will cook dessert.
00:05:03We're not dessert guys, we're strong on mains.
00:05:06So, yeah, getting me a little bit nervous right now.
00:05:09The team with the weakest dish of the night
00:05:13goes into an upcoming elimination cook-off.
00:05:17Don't let it be you.
00:05:21Simone and Viviana,
00:05:24as the highest scoring team of the instant restaurants,
00:05:27you'll get some power.
00:05:29You will decide the course that you will cook
00:05:32and the course that everyone else will cook.
00:05:35No!
00:05:38That's such a powerful position to be in.
00:05:41Because they know everyone's strengths and weaknesses.
00:05:44So, take a few moments to think it through.
00:05:47All right.
00:05:48Three teams dessert and three teams on main.
00:05:52I don't know, what do you want to do?
00:05:54Let's do the main.
00:05:55Main.
00:05:56Okay.
00:05:57We should go for mains because we cook a little bit more with heart,
00:06:01without formulas.
00:06:03And we need to choose who will be cooking main
00:06:05and who will be cooking desserts.
00:06:09Okay, strategically, maybe. It's a challenge.
00:06:12This advantage is power.
00:06:14We need to use it.
00:06:15Should we give Rob and Liam dessert?
00:06:19The biggest competition is Rob and Liam or Kaz and Fergus, I would say.
00:06:24They can do dessert.
00:06:26It's definitely harder to cook.
00:06:29Simone and Viviana,
00:06:32what course will you be cooking?
00:06:34Now we feel more confident with main,
00:06:37so this is what we're going to cook today.
00:06:40Yeah.
00:06:41How do you choose who does main and who does dessert?
00:06:44We kind of decide randomly.
00:06:48Randomly.
00:06:49So, let's start with Rob and Liam.
00:06:54Dessert.
00:06:55I knew it.
00:06:58I feel like it wasn't that random.
00:07:01It's a competition.
00:07:02Oh, anyway, shots fired.
00:07:05Nothing random about it.
00:07:08At all.
00:07:10What course are you going to give Kaz and Fergus?
00:07:15Dessert.
00:07:17Ripper.
00:07:18Yeah, we're going to kill it.
00:07:19There's a lot of numbers involved for desserts.
00:07:22There's a lot of measuring, a lot of memory recall,
00:07:24so we might have a pretty tough time today.
00:07:27What are you giving Hannah and Lawrence?
00:07:31Oh, give us a main.
00:07:32We need a main.
00:07:35Main.
00:07:38We don't really feel threatened by Hannah and Lawrence,
00:07:40to be honest.
00:07:41We didn't even think about them.
00:07:44What about Jenny and Maddie?
00:07:47What have you got for them?
00:07:48Main.
00:07:50Main.
00:07:51Ladies, are you happy with that?
00:07:53Yeah, we're happy with that.
00:07:54We're happy with it, either.
00:07:55Good.
00:07:56So that means Mike and Pete...
00:07:58Dessert.
00:07:59...you're on dessert.
00:08:01We're on dessert and we're happy.
00:08:04Desserts, head to the mezzanine.
00:08:10It's a different ballgame now.
00:08:11I reckon I can only cook pasta.
00:08:17I think a lot of people in the room would have preferred mains,
00:08:20so these guys better cook three amazing dishes.
00:08:24So tonight, it's a challenge we love.
00:08:28You not so much.
00:08:31The dreaded pick a fridge challenge.
00:08:37Oh, my God.
00:08:41I don't want to pick a fridge.
00:08:42I want to know what I'm cooking.
00:08:45It's a nightmare come true,
00:08:46because all you want is x-ray vision.
00:08:49So at each bench, we have a fridge.
00:08:52And each fridge is filled with a hero protein.
00:08:57The ingredients to pick from are
00:09:00lamb,
00:09:02chicken
00:09:05and offal.
00:09:09I am praying to God we do not get offal.
00:09:12Offal, really, really difficult to cook.
00:09:14Like, so many things can go wrong.
00:09:16If you make a mistake in this competition, it's game over.
00:09:19So Simone and Viviana, as the highest-scoring team,
00:09:23you get first pick.
00:09:25Choose your fridge.
00:09:28We love to pick some lamb,
00:09:30because we know some amazing recipes with lamb.
00:09:33The offal, obviously, is a tricky meat,
00:09:35so it's not something we cook often.
00:09:37I always pick the wrong one you pick.
00:09:39I feel like this is the one.
00:09:40This is the one.
00:09:46We decided.
00:09:47Okay.
00:09:48Open the door.
00:09:52Chicken.
00:09:53It's chicken.
00:09:56You look very stressed, you two.
00:09:58Yes, we are.
00:09:59If it was lamb, it would have been amazing.
00:10:01Chicken?
00:10:03I'm freaking out here.
00:10:05We cook a lot of pasta.
00:10:07And in Italy, we don't put chicken in pasta.
00:10:09It's not something that goes together.
00:10:12Jenny and Maddie,
00:10:14make your choice.
00:10:17I know Mum is just thinking,
00:10:19please do not give us that offal fridge.
00:10:23I'm going to try this one.
00:10:24All right, lift it up.
00:10:26I don't even want to look.
00:10:27I am praying Maddie and Jane to get offal,
00:10:29so that means we get the lamb, honestly.
00:10:32Okay, one each, Maddie.
00:10:33Ready?
00:10:36Woo!
00:10:37Offal!
00:10:41Offal!
00:10:42Offal!
00:10:44We've been dealt a cruel, cruel blow to get offal.
00:10:48But there's no point in letting Lawrence know
00:10:50that inside you are going,
00:10:53no!
00:10:54No!
00:10:55I don't want this!
00:10:57We'd be happy with any choice.
00:11:00Hopefully we can pull it off.
00:11:02Yes.
00:11:03So, Anna and Lawrence,
00:11:05lucky last.
00:11:06You can guess what you're cooking with.
00:11:08Lamb, yep, stoked.
00:11:10This is the best fridge and the best course,
00:11:13so we've been given a lot of thumbs up.
00:11:15We've been blessed.
00:11:16We've been blessed, I reckon.
00:11:22I love lamb.
00:11:25Teams, there's a lot riding on this one dish.
00:11:29That hero protein must be the star of your main.
00:11:34We want you to give it everything you've got,
00:11:36and for the first time,
00:11:38under the pressure of the ticking clock,
00:11:41you have 90 minutes.
00:11:43The storeroom is full of anything you may think you need.
00:11:48So let's do it.
00:11:49Yeah.
00:11:51Aprons on.
00:11:52Woo!
00:11:53Let's go.
00:11:55Babe, so what are we going to cook?
00:11:57Alright, so we've got lamb.
00:11:58Yeah.
00:11:59So that's a good thing.
00:12:00There's some kidneys and some brains there,
00:12:01but what's really standing out for me is those beautiful...
00:12:04Those beef cheeks.
00:12:05Those beef cheeks.
00:12:06They look so big and juicy.
00:12:07Yep, yep.
00:12:08I reckon a lamb rack.
00:12:09Lamb rack?
00:12:10You love a lamb rack.
00:12:11As long as it's got fat on it, it's going to be good.
00:12:12We can do involtini.
00:12:13We can roll it.
00:12:14Like a roulade.
00:12:15Yes.
00:12:16Teams, your time starts now.
00:12:27The first one is mine.
00:12:30This is going to be a tough challenge.
00:12:32Mozzarella.
00:12:33It's going to be the toughest challenge we're facing so far in my kitchen roles.
00:12:37Mushrooms.
00:12:39In the Woolworths store room, all of the veggies here just look beautiful
00:12:43and we're so lucky to be able to cook with these today.
00:12:46We love baby potato.
00:12:48It's so important to have fresh herbs.
00:12:51We need fresh rosemary and garlic for the potatoes
00:12:54and we need fresh mint for the pea puree, otherwise it'll be bland.
00:12:58Hashtag fresh, fresh, fresh.
00:12:59Fresh, fresh.
00:13:01Lemon.
00:13:03Okay, I'm ready.
00:13:05Just try and keep an eye on the clock.
00:13:09I'm going to open up this chicken tight.
00:13:13For the pick a fridge challenge, we're making a chicken roulade
00:13:17with duck fat potato and mushroom sauce.
00:13:21So basically I want to make a nice and thin piece of chicken
00:13:24because I'm going to spread it out nicely.
00:13:26I'm going to put inside prosciutto and mozzarella.
00:13:29Even last time we had chicken it was 2012.
00:13:32Legit.
00:13:33On a fry pan, it was as dry as the desert.
00:13:37So now I need to make it as flat as possible
00:13:39and then I'm going to beat it with a meat beater
00:13:41to make a nice flat layer of chicken.
00:13:44We feel the pressure of the clock, we feel the pressure of our previous scoring,
00:13:48we feel the pressure of the fact that we choose main over dessert.
00:13:51We're feeling all of this.
00:13:54We're feeling all of this.
00:13:55For sure we're feeling it.
00:13:56We're feeling it.
00:13:57We don't have much time but we're going to do the best we can.
00:14:02I think I need a band-aid.
00:14:04You alright Simone?
00:14:06You're good?
00:14:07Manny, I need assistance!
00:14:10I think I need a band-aid.
00:14:12Two minutes in.
00:14:13Fix me!
00:14:15This is the pressure, he never cuts himself.
00:14:17Thank you my love, thank you so much.
00:14:21The adrenaline is going through our body and there is no pain at this stage.
00:14:25You just need to get these things done.
00:14:30I need a band-aid please!
00:14:33One minute later, assistance!
00:14:36Simone is heading past it again.
00:14:38Beautiful, thank you.
00:14:40What the hell is happening?
00:14:44I like spending time with her.
00:14:46One minute later, assistance!
00:14:51Alright, so I've got to get lamb rack seared ASAP.
00:14:55Because it's going to have to rest before I crumb it.
00:14:58We're cooking garlic and parmesan crumbed lamb on pea puree.
00:15:02You've got to make sure it's dry otherwise it'll be harder to crisp up that skin.
00:15:06I think any meat with a bit of fat is just the perfect combination.
00:15:10A bit of bone adds a little bit more depth of flavour.
00:15:12So lamb rack just seems like the obvious choice.
00:15:15Alright, let's get this on.
00:15:17First one.
00:15:21Oh yeah, that sound.
00:15:24Out of everyone in the competition I've probably got the least experience.
00:15:27But tonight I'm going to be head chef.
00:15:30Babe, we've got a better score.
00:15:32When Lawrence was in charge.
00:15:34When I was in charge, so I think we go with that.
00:15:36NPR champions, that's the title I want.
00:15:42I've got to make sure it's a nice crispy brown.
00:15:45The biggest thing with the lamb is the fat needs to be rendered.
00:15:48It's got to be tender, it's got to be medium rare.
00:15:51I do not want to do anything less than perfection.
00:15:54I know you're going to nail this lamb.
00:15:56I've got a good feeling.
00:15:58That's looking pretty good. Nice and crisp.
00:16:01If I overcook the lamb, mate, you've ruined the whole dish.
00:16:04Pam was smoking a lot. I thought it was burning a bit.
00:16:08There's quite a big fat cap on there too.
00:16:10As soon as this is fully rested, I can focus on the breadcrumbs.
00:16:16I'm just cutting the beef cheeks into even pieces.
00:16:21Tonight we're making beef cheeks with a red wine sauce and polenta.
00:16:27Coat these with the flour.
00:16:29We dust the beef cheek pieces in some flour so the sauce can thicken.
00:16:34And we need to get them into the pressure cooker with the red wine and the tomatoes.
00:16:38So they're really gelatinous and beautiful.
00:16:41We don't really cook with a full.
00:16:43It's not our first pick.
00:16:46Is there enough oil in there?
00:16:48And you need some more flour in it, darling.
00:16:50But coming into this competition, you do have to be ready for anything.
00:16:53That's browning up. Use that.
00:16:55Might even need a little bit more.
00:16:57Yeah, flour.
00:16:59How many times has she put in flour?
00:17:01The browning on the beef cheek is going well, Mum. Great.
00:17:04When do we want to get this in, Mum?
00:17:06It needs to be brown. There's no point in putting it in unless it's brown.
00:17:09No, no, no, no, no, no, no.
00:17:10Oh, gee, I wouldn't dump it all in there like that.
00:17:14Now the sauce should cook and thicken beautifully.
00:17:18With offal, you generally have to cook it for a long time to make it enjoyable to eat.
00:17:24Make sure it's completely brown.
00:17:26So we know that time will be maybe not on our side today.
00:17:31You've got flour in that?
00:17:33Yeah.
00:17:35That's your choice, but I've never cooked with a flour in a pressure cooker.
00:17:37And I'll be afraid it'll stick.
00:17:39Because the flame goes at the bottom.
00:17:41Yes, yes.
00:17:43You don't want the flour to stick and burn.
00:17:45I hear you. I hear you.
00:17:47My heart sinks.
00:17:49We're so mindful of time that we just don't know how we're going to change this now.
00:17:53Get that on.
00:17:55Beautiful.
00:17:57I want to be supportive of Mum.
00:17:59Put it on the high one to start with.
00:18:01We will check it in 40 minutes just to make sure that it's okay, but we'll leave it on the heat.
00:18:05We just need to trust ourselves, but deep down my heart is sinking.
00:18:12Hey guys, you weren't here at Kaz and Fergus' instant restaurant, but Janey said barbecuing ain't cooking.
00:18:20If you want a barbecue sausage, you go to Bunnings and have one.
00:18:24How dare you?
00:18:26Way to offend like 90% of the population, dude.
00:18:30Probably shows how much she knows about cooking then maybe.
00:18:33Does she live in Australia?
00:18:35She lives in Trinidad.
00:18:39Maybe you can teach her.
00:18:41Well, we will if we get through this dessert challenge.
00:18:46Okay teams, we've got one hour left. Let's go.
00:18:55Hannah and Lawrence, they're doing lamb and peas.
00:18:58There's lamb still on the bench.
00:18:59I'd be getting that in pretty quick.
00:19:01Get it in, get it rested.
00:19:03Time to breadcrumb this baby.
00:19:05When I met Lawrence, he just did a plain lamb rack, but now we'd like to crumb it with garlic and parmesan.
00:19:09It's got to be elevated.
00:19:11This smells amazing.
00:19:14The trick with the pace, babe, it can't be runny, otherwise those breadcrumbs aren't going to stick to anything.
00:19:19This is looking amazing.
00:19:21Yeah, you've got to get it in.
00:19:23Yeah, I know.
00:19:24Asap, because that's the main part of our dish.
00:19:26It's 20 minutes for a medium rare.
00:19:27Okay, it's got to get in.
00:19:29And then it's got to rest as well.
00:19:31They're determined to beat everyone.
00:19:33My whole life is on this.
00:19:35Alright, 200.
00:19:37Just put the lamb in, son.
00:19:39Mate, it's cooking it fine, cooking it very fine.
00:19:41Alright.
00:19:43Lamb rack's in.
00:19:45There's enough time.
00:19:47We're going great, guys.
00:19:49Where's our support, mum?
00:19:51I don't know, darling.
00:19:53Where's our support?
00:19:55We heard you said barbecue sucks.
00:19:57Oh my goodness, did we get into trouble on the barbecue, boys?
00:20:01Uh-oh, what are we going to be faced with here?
00:20:04We don't want to be in trouble, do we?
00:20:06No, we don't.
00:20:08Coming up...
00:20:10Stop faffing, because you're starting to panic.
00:20:12It's a race against the clock.
00:20:14Baby, baby.
00:20:16As one team...
00:20:18I can taste that's burnt.
00:20:20Will face an upcoming elimination.
00:20:22I don't think we have time to do another one.
00:20:24You're freaking out.
00:20:26How did I go so wrong?
00:20:36Let's go, guys.
00:20:39It's the pick a fridge challenge.
00:20:41Get in the room.
00:20:43There's a lot riding on this one dish.
00:20:45I feel the pressure, baby.
00:20:47We've got first three teams to cook.
00:20:49They're cooking main course.
00:20:51And the weakest team of the day
00:20:52will go into an upcoming elimination cook-off.
00:20:55So it could be one team who cooks main course,
00:20:57or one team who cooks desserts.
00:20:59Is that going to be enough for the potatoes?
00:21:01Yeah.
00:21:03Hannah and Lawrence's bench looks pretty hectic.
00:21:05Hannah and Lawrence, they're doing garlic
00:21:07and parmesan chromed lamb with pea puree.
00:21:09My onion, garlic going in for flavor.
00:21:12Classic combination.
00:21:14If they do it right, it could be actually delicious.
00:21:16Needs fresh mint.
00:21:19Just making the roulette.
00:21:20I've got prosciutto, mozzarella inside the chicken,
00:21:23and I'm going to roll it nice and tight all together.
00:21:27Simone and Viviana are cooking chicken roulades
00:21:30with duck fat potatoes and mushroom sauce.
00:21:34The clock is a little bastard, eh?
00:21:36Yeah.
00:21:38We're usually pretty chill while we cook,
00:21:40so we're not used to this.
00:21:42There's no pasta involved in this dish.
00:21:44This will show if they're like one-trick ponies
00:21:46with the pasta.
00:21:47I am poaching the chicken.
00:21:49We don't want a raw chicken.
00:21:51Of course we don't.
00:21:53I'm definitely super serious about this competition.
00:21:55There is no way we're going home.
00:21:57$100,000, baby.
00:21:59We want it.
00:22:01We're going to kill it.
00:22:03That's it. No other options.
00:22:05How's the plant going?
00:22:07Really good.
00:22:09It's nice and smooth.
00:22:11It's getting thick.
00:22:13We're going to add lots of butter
00:22:15and lots of parmesan.
00:22:17Beef cheeks in red wine sauce with polenta.
00:22:20And we need all that cheese in.
00:22:22You're doing a beautiful job on that.
00:22:24Mixing it beautifully.
00:22:26When Jenny and Maddie got the offer,
00:22:28do you think they were genuinely happy
00:22:30or they were hiding the fact they were disappointed?
00:22:33I think they're not cooking for around the table.
00:22:36They're cooking for us.
00:22:38And if you know us, we love offal.
00:22:42I think beef cheek is not a safe option
00:22:44in the amount of time they've got to cook it.
00:22:47Well, you have other offal,
00:22:49such as liver, kidneys,
00:22:51which take 10 seconds.
00:22:53You make a great garnish and a quick cook.
00:22:55They've taken the long way round.
00:22:57OK, Mum, let's check this.
00:22:59They've floured the meat and then fried it,
00:23:01which thickens your sauce.
00:23:03But don't be more worried about the flour
00:23:05sticking to the bottom of the pressure cooker.
00:23:07And burning.
00:23:09Once that burns, it's all over.
00:23:11Do you need a hand?
00:23:12This is nerve-wracking.
00:23:15Oh, yes.
00:23:17Oh, yes, this is exactly the way we want it to be.
00:23:20Is it good? Happy?
00:23:22Yep, yep.
00:23:24Oh, that meat is so good.
00:23:26Just shame it caught at the bottom.
00:23:28I think the difference between Mum and I is
00:23:31I can see when things are going wrong in the kitchen.
00:23:34That's got a burnt bit on it.
00:23:36I've got it, I've got it.
00:23:38Whereas my beautiful mother,
00:23:40everything's amazing.
00:23:42It's starting to look a bit burnt there.
00:23:44Yep.
00:23:46That's just the bone.
00:23:48Oh, you have a bit of stickage.
00:23:50Yes, a little bit, so that's why I'm changing it.
00:23:52Did you taste that?
00:23:54I'm just about to taste it before I put it back in.
00:23:56I tasted it pretty quick if I was you.
00:23:58Taste it now, it's got some salt in it.
00:24:00Taste the sauce.
00:24:02We don't need all this sauce back in either.
00:24:04Just going to get the bits of carrot.
00:24:06It's quite salty.
00:24:08It's quite burnt, mate.
00:24:10That's what's in it.
00:24:13You know you can add more stock
00:24:15rather than keep adding more burnt sauce.
00:24:17Okay, gotcha.
00:24:19You've still got half an hour, yeah?
00:24:21No, no, no, no, that's burnt.
00:24:23I only need that much anyway.
00:24:25Stop faffing, right?
00:24:27Stop faffing because you're starting to panic now, right?
00:24:29Yeah, Mum.
00:24:31Plop some wine in there, please.
00:24:33This bit's burnt.
00:24:35That bit's burnt.
00:24:37Take it out.
00:24:39Mum's trying to salvage the best pieces
00:24:40and use some of the tomatoes and stock
00:24:42to try and dilute the flavour.
00:24:45But that's really worrying me.
00:24:47Good to go.
00:24:49Do you think we've diluted it enough?
00:24:51It's okay, it'll be fine, darling.
00:24:59Now we'll do some cream.
00:25:01Mushroom sauce.
00:25:03The mushroom sauce should be nice and creamy.
00:25:06And should really bring up the flavour of the chicken.
00:25:09Mmm.
00:25:11What?
00:25:13The sauce is a little bit too salty.
00:25:15This is what I think.
00:25:17Amore is not too salty.
00:25:19You're overthinking it.
00:25:21We've got one of six chances to go to the elimination cook-off.
00:25:25This is so important.
00:25:27Everything on this dish is perfect.
00:25:29I think we should make another batch.
00:25:31I don't think we have time to do another one.
00:25:33Yes, we do have time to do another one.
00:25:34The clock is ticking so fast.
00:25:36We barely have time to finish what we already have here.
00:25:39Look at me.
00:25:41You're overthinking, baby.
00:25:43Just leave it there.
00:25:45It's okay.
00:25:47I need to step my foot down right now
00:25:49and say the sauce is good.
00:25:51This is what we're going with.
00:25:53Get over it.
00:25:5520 minutes left.
00:25:57Come on, time is flying.
00:25:59All right, lamb's coming out, babe.
00:26:01Oh, lamb.
00:26:02Look at the lamb.
00:26:04Good crust on the lamb.
00:26:06All right, lads.
00:26:08Looking good.
00:26:10Wait till you cut it open.
00:26:12I'll be using temp gauge.
00:26:14I need to know what the internal temperature is.
00:26:16It needs to be 60 degrees to get medium rare.
00:26:18What's the temperature at?
00:26:20It's hitting 40.
00:26:22Put it in for another few more minutes.
00:26:24Put it back in?
00:26:26Yep.
00:26:28Crisp it up a bit.
00:26:30Turn it up higher.
00:26:32I don't think it's fully cooked yet.
00:26:34I'm going to put another five and check it in five.
00:26:36Lawrence, what temperature is your lamb at?
00:26:38It didn't go up to temp.
00:26:40It was under 50.
00:26:42It needs to be 60.
00:26:44There's two amazing chefs eating our food.
00:26:46That lamb needs to cook
00:26:48and it still needs to rest after it's in.
00:26:50This is too much.
00:26:54How is the potato looking, baby?
00:26:56They're looking very good.
00:26:58Okay.
00:27:00The only thing we have ready
00:27:02is the mushroom sauce.
00:27:04The potatoes are still in the oven
00:27:06and the chicken needs to be seared.
00:27:08You are freaking out.
00:27:10I'm sorry, I'm losing it.
00:27:12The weakest team today
00:27:14will go on an elimination cook-off.
00:27:16Now let's do the chicken.
00:27:18Baby, this is not on.
00:27:20This is not on.
00:27:22No, we can do one at one time.
00:27:24No, Amore, we can't.
00:27:26We have no time.
00:27:27In eight minutes,
00:27:29do we need to start to plate
00:27:31or can we plate at the very end?
00:27:33No, we need to plate in three minutes.
00:27:35I'm losing it.
00:27:37Simo, we're not going to make it.
00:27:39Simo, Simo, time.
00:27:41You can put it on.
00:27:43We gave ourselves main
00:27:45so we cannot fail on it.
00:27:47All right, team, come on.
00:27:49You've got 10 minutes left.
00:27:51Time to plate.
00:27:53Oh my God, not 10 minutes.
00:27:55Good job.
00:27:57Get it out to rest.
00:27:59Game's coming out, babe.
00:28:01It's stressing.
00:28:03The lamb over there.
00:28:05If it's not ready now,
00:28:07it's never going to be ready.
00:28:09I want nothing more
00:28:11than proper redemption.
00:28:13To come from the bottom
00:28:15and go straight to the top
00:28:17from working our faces off,
00:28:19that would just be like
00:28:21a Cinderella moment.
00:28:23Pray to the lamb gods.
00:28:25Perfect.
00:28:28Yep.
00:28:30Oh, f***.
00:28:33It's raw.
00:28:35That's boring.
00:28:37That piece of lamb's still growing wool.
00:28:39It's still alive.
00:28:43How did I go so wrong?
00:28:46I f***ing actually don't know at this point.
00:28:48I don't know what happened.
00:28:50I don't know what's gone wrong.
00:28:52Was the oven on?
00:28:54It's all right, don't stress.
00:28:55Poor Barton.
00:29:05Five minutes to go.
00:29:07Come on.
00:29:09It's the pick a fridge challenge.
00:29:11Someone is going into
00:29:13an upcoming elimination cook-off.
00:29:15Get a move on.
00:29:17Oh, he's carving the lamb.
00:29:19Give me a look, give me a look.
00:29:21Moment of truth.
00:29:23Cut that lamb, bro.
00:29:26Oh, f***.
00:29:28Oh, it's raw, it's raw.
00:29:30If it's not ready now,
00:29:32it's never going to be ready.
00:29:34Oh, dear.
00:29:36F***.
00:29:38This isn't just a small mistake.
00:29:40I've done something huge.
00:29:42Babe, it's not cooked.
00:29:44For this pick a fridge challenge,
00:29:46we got lucky.
00:29:48We got the best course and the best fridge.
00:29:50Just do the end bits.
00:29:52I've taken this perfect opportunity
00:29:53to show the way.
00:29:55Just quick.
00:29:57If something's cooked to set the end of the world,
00:29:59you want to hope some of it's cooked.
00:30:03I can't even have a moment
00:30:05to mourn the lamb.
00:30:07I don't even have time to breathe.
00:30:09You only need the end bits, babe.
00:30:11Just do two.
00:30:13I cut towards the end bit,
00:30:15and even that's...
00:30:17I should have just thrown it back on the pan and seared it.
00:30:19There's two end bits on each side,
00:30:21so they're the ones they're going to have to use.
00:30:23Right now, I just have to set this up.
00:30:25Is the potatoes ready?
00:30:27Yeah.
00:30:29James, you've got two minutes left. Come on.
00:30:31It is almost ready, amor.
00:30:33Hopla.
00:30:35Chicken has been seared.
00:30:37It's time to cut it.
00:30:39It has to be nice and juicy.
00:30:41How is it going to be?
00:30:43It cooks perfectly.
00:30:45Thank God.
00:30:47You need to plate.
00:30:49I'll put the sauce.
00:30:51In the middle, do a line in the middle.
00:30:53I'm almost crying.
00:30:55We're stressing.
00:30:56We're sweating.
00:30:57We're sweating, like, very badly.
00:30:59And we are freaking out
00:31:00because we're doing it against the clock.
00:31:02Baby, baby.
00:31:04Come on.
00:31:05Amor, now.
00:31:06Three potato here, three potato there.
00:31:08But definitely we are not going to eliminate your cook-off.
00:31:12This is going to be worth it.
00:31:14Now the chicken,
00:31:15it needs to chill a bit,
00:31:16so it's going to get more harder.
00:31:17We're going to put it in.
00:31:18Yeah, amor, we don't have a bit.
00:31:20If you see any burps,
00:31:21just get them out.
00:31:22I'm going to count it off, exactly.
00:31:24That polenta is delicious, mum.
00:31:26Okay, well, get it on the plate, darling.
00:31:27Get it on the plate now.
00:31:29We love our presentation.
00:31:30We love it.
00:31:31Everyone knows we love our presentation.
00:31:32Another blob of polenta, please.
00:31:33That's it.
00:31:35We picked the wrong fridge
00:31:37and we're trying to make offal look pretty.
00:31:39That's tough.
00:31:41Make sure you put three bits of carrot on every one
00:31:43and the shallot needs to go on every one.
00:31:45Hopefully the flavours will really deliver.
00:31:47There's not a lot to make this dish look amazing.
00:31:52Well done.
00:31:55Maddy, don't barf on the plate.
00:31:57No, it doesn't look good.
00:31:59Okay, one minute left.
00:32:01Make it 20.
00:32:02Come on.
00:32:04Something's gone wrong.
00:32:06I've actually never been so sad
00:32:07at plating a dish.
00:32:08I don't know what I've done wrong.
00:32:10This lamb is just an eyesore.
00:32:12Babe, the puree's on the plate.
00:32:14For us to stay safe
00:32:15from an elimination cook-off
00:32:17Reckon that bit's better, babe?
00:32:19We need another team to fail
00:32:21as bad as it sounds.
00:32:23It's fine.
00:32:2510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:32:34That's it.
00:32:35Come away from your benches.
00:32:37Well done, guys.
00:32:40Ah, that was fun.
00:32:42That was really good fun.
00:32:43It's just whether that sauce
00:32:45has really got what it takes.
00:32:47We did it.
00:32:49We did it.
00:32:51That's the best we can do for chicken.
00:32:53We try to elevate as much
00:32:54as we could on presentation.
00:32:56We have a little hope.
00:32:57Yeah.
00:33:01It's not cooked enough.
00:33:03Don't stress.
00:33:04There's some pieces in there
00:33:05which look beautiful.
00:33:08Teams, that was a very
00:33:09interesting challenge.
00:33:11Now take a well-earned break
00:33:12while we taste your dishes.
00:33:14Well done.
00:33:15Good job.
00:33:22Well, that was a hectic 90 minutes.
00:33:24All three teams have completed
00:33:25their dishes.
00:33:26Let's hope the teams
00:33:27have heroed their proteins.
00:33:29Let's try the first dish.
00:33:31Simone and Viviana's
00:33:32chicken roulade
00:33:34with duck fat potatoes
00:33:35and mushroom sauce.
00:33:38We didn't excel today,
00:33:39that's for sure.
00:33:40But it should be enough
00:33:41to keep us out of
00:33:42elimination cook-off.
00:33:58The roulade is cooked well.
00:34:00The mushroom sauce
00:34:01has got a lot of mushroom flavor.
00:34:03I love the fattiness
00:34:04of the duck fat
00:34:05and the potatoes.
00:34:07It's a good dish.
00:34:08But not a great dish.
00:34:10The thing is,
00:34:11is it the pressure
00:34:12of kitchen headquarters
00:34:13or do they only
00:34:14just cook pasta?
00:34:15That's what I'm starting to think.
00:34:17I think the clock
00:34:18is the big issue
00:34:19for Simone and Viviana.
00:34:21I think that's going to be
00:34:22their biggest challenge.
00:34:24Right, let's move on
00:34:25to the next dish.
00:34:27Jenny and Maddie
00:34:28beef chicks in red wine sauce
00:34:30with polenta.
00:34:32Presentation-wise,
00:34:34it's harder to finesse,
00:34:36but I'm worried
00:34:37about that sauce
00:34:38because if it tastes burnt,
00:34:40we would just be gutted.
00:34:42We'd be crushed.
00:34:45We might need a spoon
00:34:46with this little number.
00:34:47It's like they presented
00:34:48that one in the dark.
00:35:01What I love the most here
00:35:02on this dish
00:35:03is the polenta.
00:35:04It's full of
00:35:05parmesan butter and seasoning.
00:35:06It's just done very well.
00:35:08The beef's not right.
00:35:09I think it's the sauce
00:35:10that lets the whole thing down.
00:35:12From the way they cooked
00:35:13the beef with the flour
00:35:14and then braising it
00:35:16in a pressure cooker,
00:35:17it's stuck.
00:35:18You can taste
00:35:19that little bit of burn.
00:35:20Then they've panicked
00:35:21and put tomato sauce
00:35:22instead of a jus.
00:35:23So we've lost
00:35:24that beefiness in the sauce.
00:35:25It's missing a ton of seasoning.
00:35:26A ton of seasoning.
00:35:28It was still burnt anyway.
00:35:31Right, lucky last,
00:35:32we've got
00:35:34Hannah and Laurence's
00:35:36parmesan and garlic
00:35:37crumb lamb
00:35:39with pea puree.
00:35:42My shortcomings
00:35:43and my lack of experiences
00:35:45put us in a very
00:35:46precarious position.
00:35:49That's probably
00:35:50our worst dish
00:35:51of the competition.
00:35:52But we just have to wait
00:35:53and see what the judges say.
00:35:54They may like rare lamb.
00:36:01I think the lamb
00:36:02hasn't been in the oven
00:36:03for long enough.
00:36:04Mine's better than yours.
00:36:06Not much, but
00:36:09lamb's very inconsistent.
00:36:19That pea puree for me
00:36:20is a standout on the plate.
00:36:22I love the freshness
00:36:23of the pea, the mint.
00:36:25The potatoes look good.
00:36:27The crumb looked amazing
00:36:28and then the lamb
00:36:29is for me
00:36:30really undercooked.
00:36:32It looks so good
00:36:33from
00:36:34far away.
00:36:37You know, it seems that
00:36:38the three teams
00:36:39have created
00:36:40some dishes that could
00:36:41have been brilliant.
00:36:43Yeah, nothing's been
00:36:44perfect today.
00:36:46A few highlights
00:36:47and a few lowlights.
00:36:50Your time
00:36:51starts
00:36:52now!
00:36:54Simone and Viviana
00:36:55choosing us
00:36:56to do this dessert,
00:36:57the most strategic
00:36:58decision of the competition.
00:36:59We're not dessert guys.
00:37:01Will the strongest
00:37:02team of the competition
00:37:04find themselves
00:37:05at the bottom?
00:37:07Are they looking
00:37:08a bit hotter?
00:37:09These ones are duds.
00:37:11We are definitely
00:37:12going to eliminate
00:37:13the cook-off.
00:37:22Welcome back.
00:37:24It's round two
00:37:25of Pick A Fridge Challenge.
00:37:26Dessert teams,
00:37:27you're up.
00:37:30It is our turn to cook.
00:37:31Let's deliver
00:37:32an amazing dessert.
00:37:34I think Hannah and Lawrence,
00:37:35they should be packing it.
00:37:36And Janie and Maddie
00:37:37as well.
00:37:38Watching them cook
00:37:39looks like watching
00:37:40their car crash.
00:37:45We didn't nail
00:37:46our main, so...
00:37:47We're going to need
00:37:48another miracle
00:37:49if we're not going
00:37:50to elimination cook-off.
00:37:53Dessert teams,
00:37:54are you ready for this?
00:37:55Yeah!
00:37:57Tonight,
00:37:58we'll determine
00:37:59which team
00:38:00will go into
00:38:01an elimination cook-off.
00:38:03We've got three more
00:38:04teams to cook
00:38:06and that could
00:38:07change everything.
00:38:11How do you feel about
00:38:12seeing those guys cook?
00:38:14I feel like we probably
00:38:15could have done better
00:38:16to be honest.
00:38:17Yeah.
00:38:19So as you saw earlier,
00:38:20each team will choose
00:38:21a fridge that holds
00:38:22one key ingredient.
00:38:25Fruit.
00:38:27Cheese.
00:38:30And chilli.
00:38:33I think chilli
00:38:34is a challenging one.
00:38:36A whole fridge of chilli
00:38:37of varying heat
00:38:38and you need to make
00:38:39that balance low.
00:38:41Crazy.
00:38:44So, let's find out
00:38:45who gets what.
00:38:48Rob and Liam,
00:38:49out of those three teams,
00:38:50you had the highest score
00:38:51in your rank
00:38:52of instant restaurants.
00:38:54So you can pick first.
00:38:56That's you big bro.
00:38:58You pick, man.
00:39:01Dessert is definitely
00:39:02a little bit different
00:39:03to what we usually work with
00:39:04which is meat from a cow.
00:39:06I love a bit of booze
00:39:07in the food.
00:39:08Sure.
00:39:14Fruit.
00:39:16Are we feeling about that?
00:39:19Yeah.
00:39:20It doesn't matter, does it?
00:39:22Fruit's fine.
00:39:23I'd rather take the fruit
00:39:24than the chilli.
00:39:25Really glad we didn't
00:39:26get the chilli.
00:39:27Not happy?
00:39:28Nah, we're good.
00:39:29Nah, we're good.
00:39:30Well, Mac and Pete,
00:39:31off you go.
00:39:32Choose your fridge.
00:39:34Hoping there's some chilli
00:39:35behind that door.
00:39:36Yeah.
00:39:37I just don't want the chilli.
00:39:38No chilli, no chilli,
00:39:39no chilli, no chilli,
00:39:40no chilli.
00:39:41Ready?
00:39:44We've got chilli.
00:39:45No!
00:39:51Are your eyes burning?
00:39:53Yes.
00:39:54A right amount of chilli
00:39:55can be warming.
00:39:56Yeah.
00:39:57You go over that
00:39:58and it becomes burning.
00:39:59Can't help us.
00:40:01Definitely got some ideas,
00:40:02trying to balance
00:40:03it's going to be interesting,
00:40:04but hope you enjoy it,
00:40:05that's all I can say.
00:40:06A little chilli cannoli.
00:40:10Kaz and Fergus,
00:40:11you obviously know
00:40:12what you've got.
00:40:14Cheese!
00:40:15Cheese.
00:40:16That's good.
00:40:17Cheese?
00:40:18We can make that work.
00:40:19Fabulous.
00:40:20When you think about it,
00:40:21a lot of desserts have
00:40:22something like ricotta,
00:40:23mascarpone,
00:40:24there's a few options there.
00:40:26Well teams,
00:40:27as you saw
00:40:28with the main course,
00:40:29there's a lot of pressure
00:40:30in this kitchen.
00:40:31You've been warned.
00:40:3290 minutes
00:40:33is not a lot of time,
00:40:34but that's all you've got
00:40:35to impress us.
00:40:37Your fridges are filled,
00:40:38the storeroom
00:40:39has everything else
00:40:40you will need
00:40:41to complete your dish.
00:40:43Teams,
00:40:44are you ready?
00:40:45Yes.
00:40:46Let's go.
00:40:47Aprons up.
00:40:48Go guys!
00:40:49Let's go.
00:40:50Let's go.
00:40:51Let's go.
00:40:52Let's go guys.
00:40:56Wow, since our last cook bro,
00:40:57I'm ready to go.
00:40:58I'm thinking we stick
00:40:59to what we know,
00:41:00we know booze.
00:41:01Yeah.
00:41:02So I'm thinking maybe
00:41:03like a mango and gin
00:41:04panna cotta.
00:41:05Yeah, great.
00:41:06Ricotta fritters,
00:41:07it's basically,
00:41:08it's just like a
00:41:09donut really, isn't it?
00:41:10A chilli ice cream?
00:41:11Chilli tart?
00:41:12We'll stick to the chilli tart,
00:41:13that'll be easy I think.
00:41:14Easy.
00:41:15You and easy!
00:41:16Let's do it.
00:41:18Simone and Viviana
00:41:19choosing us to do this dessert
00:41:20was the most strategic
00:41:21decision of the competition.
00:41:22We're not dessert guys.
00:41:23It'd be pretty cool
00:41:24if we get put in a
00:41:25dessert challenge
00:41:26and we come out on top.
00:41:27Your time starts now!
00:41:30Go.
00:41:31Let's go.
00:41:34Get out of my way.
00:41:35You get out of my way.
00:41:36Sorry, ladies before.
00:41:39I am in such a blur.
00:41:40I'm in the woolly storeroom.
00:41:41I was having a nice little shop.
00:41:44I was looking at all the
00:41:45beautiful fresh produce.
00:41:47I actually found myself
00:41:48looking around in circles
00:41:50for about 20 seconds going,
00:41:52if only I had the woollies up.
00:41:54Exactly.
00:41:55That's not quite enough ricotta.
00:41:56I better go get some more.
00:41:58Go get another one.
00:42:02I'm just going to start
00:42:03heating up the milk
00:42:04for the panna cotta.
00:42:06For our dessert,
00:42:07we're going to create a
00:42:08mango and gin panna cotta
00:42:10and a passion fruit foam.
00:42:12Mango, passion fruit, gin,
00:42:14what's not to like?
00:42:16As far as making panna cottas goes,
00:42:18I think I've made two in my life.
00:42:20I've made zero.
00:42:22Yeah.
00:42:23But I know the process behind it.
00:42:26We want to make sure
00:42:27that that panna cotta sets.
00:42:30I'm going to put the gelatin in there.
00:42:32We just want that panna cotta
00:42:33to have this perfect
00:42:34little jiggle with it.
00:42:35So Robbo,
00:42:36just get my mango in.
00:42:37Just have a nice,
00:42:38beautiful hint of mango
00:42:39through it.
00:42:40Not too sweet.
00:42:41Going to get this cream in
00:42:42and then we're away, bro.
00:42:44Nice and creamy
00:42:45with a nice gin hit through it.
00:42:49How is it, Robbie?
00:42:50Woo!
00:42:51Perfect?
00:42:52It's all gone well so far.
00:42:54I love desserts.
00:42:56We're the dessert guys now, man.
00:42:59Yeah, we're under
00:43:00a bit of pressure now.
00:43:01I just need to get
00:43:02this panna cotta in.
00:43:05Panna cotta, eh?
00:43:06That's going to be tough.
00:43:07They need to cool it down
00:43:08very, very quickly.
00:43:09Yeah.
00:43:10So it sets.
00:43:11It can be done,
00:43:12but they've got to do it quick.
00:43:15The gelatin will do its work.
00:43:17Once we cool it down,
00:43:18start to thicken up.
00:43:19Good.
00:43:20When we get these desserts out,
00:43:21there's no hiding.
00:43:23They can't fill that up too much
00:43:24or it won't set.
00:43:25Like, I would be getting
00:43:26a really shallow ramekin.
00:43:29It's really important
00:43:30that we get this panna cotta
00:43:31set as quick as we can.
00:43:32Because if it doesn't set,
00:43:33then we don't have a dessert.
00:43:34Our team of the week's dish
00:43:36is going into
00:43:37an upcoming elimination cook-off.
00:43:42I'm going to start
00:43:43with the batter
00:43:44for our fritters.
00:43:46We're cooking ricotta fritters
00:43:47with blackberry sauce,
00:43:49chocolate and parmesan.
00:43:52375, 475.
00:43:54So we've got half a kilo
00:43:55of ricotta,
00:43:56but it's a really subtle taste.
00:43:58We've got some flour.
00:43:59I'm going to put a bit
00:44:00of vanilla bean in there.
00:44:02We've got some icing sugar
00:44:03and some lovely orange rind.
00:44:04It's just going to be
00:44:05a lovely fresh batch
00:44:06of ricotta fritters.
00:44:08It looks dry,
00:44:09but we've got to whip up those eggs.
00:44:10You're not going to tell me
00:44:11how to crack eggs again?
00:44:12Well, just try not
00:44:13to get any shell in there.
00:44:14Yeah, yeah, yeah.
00:44:15I got you.
00:44:17Kasim, Ferg,
00:44:18what are you making?
00:44:19Eggs.
00:44:20Good.
00:44:21I love that people think
00:44:22we're not too serious.
00:44:23I love it.
00:44:26That's getting there,
00:44:27isn't it?
00:44:28Nice.
00:44:29We're happy to have a laugh
00:44:30and be ourselves,
00:44:31but our cooking is no joke.
00:44:32So I'm going to start
00:44:33incorporating this egg mix,
00:44:34which is nice and fluffy,
00:44:36into the batter.
00:44:37That batter needs some time
00:44:38to sit like any sort
00:44:39of pancake batter.
00:44:40You want it to take some time.
00:44:41No, I think that's good.
00:44:42Alright, I'll sit that
00:44:43in the fridge.
00:44:44I'll get started
00:44:45on the parmesan crisps.
00:44:46Goodo.
00:44:47So this cheese
00:44:48might be a bit of a gamble.
00:44:49You need to make a cheese
00:44:50the hero of the dish,
00:44:51and I'm thinking
00:44:52the only way we're going
00:44:53to be able to do that
00:44:54is adding different
00:44:55types of cheese.
00:44:56Everyone uses ricotta
00:44:57for desserts,
00:44:58but this parmesan
00:44:59could be a really weird
00:45:00combo with it,
00:45:01you know what I mean?
00:45:02Super salty.
00:45:03Super salty,
00:45:04but it's never really paired
00:45:05with something sweet
00:45:06in a dessert.
00:45:07Into the oven
00:45:08for about 5, 10 minutes.
00:45:09Mmm.
00:45:10Beauty.
00:45:11Parmesan on a dessert
00:45:13It's risky.
00:45:14Now's not the time
00:45:15to really play it safe.
00:45:21So the first thing
00:45:22we need to focus on
00:45:23is getting the tart
00:45:24show right.
00:45:25For our Pick A Fridge
00:45:26challenge today,
00:45:27we will be cooking
00:45:28a chilli chocolate tart
00:45:29with a raspberry coulis.
00:45:31So we're going to
00:45:32incorporate the chilli
00:45:33into the chocolate,
00:45:34into the filling,
00:45:35and into the sauce.
00:45:36So it's going to go
00:45:37in three ways
00:45:38as well as a garnish.
00:45:39It's a no-bake
00:45:40chilli chocolate tart.
00:45:41We're baking pastry.
00:45:42We are baking pastry,
00:45:43but the filling
00:45:44isn't going to be baked.
00:45:45So we're saving time.
00:45:46We're saving time
00:45:47and we can focus
00:45:48on the other chilli elements.
00:45:49Oh, the king of canola,
00:45:50you feeling good
00:45:51over there, mate?
00:45:52Oh, look,
00:45:53I'm not going to lie,
00:45:54you always feel
00:45:55the pressure of the kitchen,
00:45:56don't you?
00:45:57I just want to win this now.
00:45:58I want to prove to everyone
00:45:59that two boys
00:46:00from Perth WA
00:46:01can do this.
00:46:02The tart's looking OK.
00:46:03We'll finish that off.
00:46:04Yep.
00:46:08The Mike and Pete,
00:46:09do you reckon
00:46:10they're happy
00:46:11with getting chilli
00:46:12as an ingredient?
00:46:13Listen, it's probably
00:46:14not the easiest ingredient
00:46:15to be doing dessert with,
00:46:16but we can do some
00:46:17great stuff for chilli.
00:46:18What would you do?
00:46:19I think they're doing
00:46:20exactly what I would do.
00:46:21Chocolate and chilli
00:46:22goes very,
00:46:23very well together.
00:46:24Yeah, yeah, yeah.
00:46:25And it's just about
00:46:26which one's going to be
00:46:27the hero on a plate,
00:46:28the chocolate
00:46:29or the chilli.
00:46:32So you are now
00:46:33going to get onto
00:46:34the candied chilli, OK?
00:46:35Yeah.
00:46:36There's habaneros, Mike.
00:46:40Oh, shit,
00:46:41did you take a bite out of that?
00:46:42Oh, that was hot.
00:46:43Yeah.
00:46:44That's going to be really hot.
00:46:45I can't believe you just did that.
00:46:47That's fine.
00:46:48My mouth's on fire, babe.
00:46:49My mouth's on fire.
00:46:51Alright, Mike,
00:46:52so I'm going to slice up
00:46:53these yellow chillies for you.
00:46:54They're nice and hot,
00:46:55but I think with the sugar
00:46:56that'll be a nice contrast.
00:46:58They've got a really nice
00:46:59lemony flavour as well.
00:47:01What I'm worried about
00:47:02this dessert is
00:47:03if it's not enough chilli
00:47:04or it's too much chilli.
00:47:07If it's too hot,
00:47:08we're at the bottom.
00:47:10My God, that was hot.
00:47:13If it's not hot,
00:47:14we haven't heroed the chilli.
00:47:15And the weakest dish
00:47:16is going into
00:47:17an elimination cook-off.
00:47:20Getting a bit hot
00:47:21over there with those chillies?
00:47:27Coming up...
00:47:28Oh, no, it's still doughy.
00:47:31Who will head
00:47:32into the upcoming elimination?
00:47:35It's not coming out.
00:47:36This is a big moment
00:47:37and I've messed everything up.
00:47:41Teams,
00:47:42now it's time
00:47:43for the big decisions.
00:47:52You've 30 minutes remaining.
00:47:53Are you guys on track?
00:47:55Yes!
00:47:5730 minutes, guys.
00:47:58We're running out of time.
00:47:59Let's go!
00:48:00All right, guys.
00:48:01I'm feeling the pressure
00:48:02because we know
00:48:03that we're at risk
00:48:04of being at the bottom.
00:48:05So you've got to hope
00:48:06that some of this team
00:48:07is going to be
00:48:08even worse than you.
00:48:09Yeah.
00:48:11All right.
00:48:12Passionfruit foam.
00:48:13Let's go, baby.
00:48:15Rob and Liam
00:48:16are making the mango and gin
00:48:18panna cotta
00:48:19with passionfruit foam.
00:48:22Put 300ml in there.
00:48:25These are flavours
00:48:26I know I can balance them.
00:48:28The passionfruit foam,
00:48:29that's just got to be
00:48:30really vibrant and sour
00:48:32to balance out the sugar.
00:48:33Like full passionfruit.
00:48:35It sounds very fresh.
00:48:37Taste it.
00:48:38They need to hero the fruit.
00:48:39So they're using mango
00:48:40and passionfruit.
00:48:41So they've got two fruits in there
00:48:43so that could be just enough.
00:48:44Let's let the magic happen, eh?
00:48:46Boom!
00:48:50That's what you want.
00:48:51Happy days.
00:48:53I'm going to put these
00:48:54in the mortar and pestle
00:48:55and make a star anise sugar.
00:48:57It'll be like your cinnamon donut
00:48:59but star anise instead.
00:49:01Kaz and Fergus
00:49:02are doing ricotta fritters
00:49:04with blackberry sauce,
00:49:06chocolate and parmesan.
00:49:08Never had that before.
00:49:09I'm going to try
00:49:10something a bit rogue here.
00:49:11I'm going to lean all the cheese
00:49:12around here to get the twill.
00:49:13I want them nice
00:49:14and almost circular.
00:49:15You go rogue.
00:49:16The thing is,
00:49:17chocolate chilli works.
00:49:19I'm going to make
00:49:20the chocolate soil.
00:49:21Chocolate parmesan,
00:49:22do you think that works?
00:49:25That could be a little bit funky.
00:49:27Parmesan things are chewy.
00:49:29They should be ultra crisp.
00:49:31So if we're going to do it,
00:49:32do them again.
00:49:33Do them again.
00:49:35Hot stuff, Mike.
00:49:36Hot stuff.
00:49:37Mike and Peter
00:49:38are doing a chilli chocolate tart
00:49:40with raspberry coulis.
00:49:42The tart shell's going alright.
00:49:43It's just taking a little bit longer
00:49:44to cook than I would have thought.
00:49:46The actual pastry
00:49:47looks very thin
00:49:48which I think they might
00:49:49have a problem cutting.
00:49:50Take it out,
00:49:51get it to room temp.
00:49:52Chocolate tart,
00:49:53if it's done well,
00:49:54it's absolutely delicious.
00:49:55But you need to use
00:49:56very good quality chocolate
00:49:58and having a good
00:49:59punch of chilli in there.
00:50:01This is the filling
00:50:02for the chocolate chilli tart.
00:50:06The filling for the tart
00:50:07should be creamy, smooth,
00:50:09mousse-like consistency.
00:50:12I've just added a teaspoon
00:50:13of chilli powder.
00:50:15Building the heat
00:50:16and getting it right
00:50:17is extremely important
00:50:18because once it's in,
00:50:19you can't take it out.
00:50:20No.
00:50:24I don't think it's
00:50:25chilli enough yet.
00:50:27I think it just needs
00:50:28a little bit more.
00:50:29You don't want to have
00:50:30a bite of it
00:50:31that's too sweet
00:50:32and that just destroys
00:50:33the chilli flavour.
00:50:34This is just a different chilli
00:50:35that we haven't tried before.
00:50:37It's a really nice flavour
00:50:38and it's not hot.
00:50:39All you're getting
00:50:40is a whack of chilli
00:50:42and you can't keep
00:50:43enjoying the dessert.
00:50:44It's getting hot, Pete.
00:50:45Hot and spicy.
00:50:46Spicy,
00:50:47but hopefully balanced spicy.
00:50:49I have no taste buds.
00:50:50It's all gone.
00:50:53So, Mike,
00:50:54the tart's looking pretty good.
00:50:55It feels nice and crisp.
00:50:57I'm happy with the pastry shell
00:50:58and now we can start
00:51:00putting it all together.
00:51:01I'm going to paint this
00:51:02raspberry coulis in.
00:51:03This is just to give it
00:51:04a little bit of tartness to it.
00:51:05Yeah.
00:51:06I'm now about to fill it.
00:51:08Hopefully it'll taste perfect.
00:51:10Just do it slowly,
00:51:11paint it around the edges.
00:51:12Yeah, yeah.
00:51:13See if we can just
00:51:14balance that chilli.
00:51:19Ten minutes left on the clock!
00:51:21Come on!
00:51:22Come on, guys!
00:51:23Last push, guys!
00:51:24We need them in now, Mum.
00:51:25Okay.
00:51:26These fritters
00:51:27have got to be tasty.
00:51:28They are essentially doughnut.
00:51:29And look,
00:51:30they've got to be cooked through.
00:51:31This one's looking nice.
00:51:32It's puffed right up.
00:51:34It's looking beautiful
00:51:35and golden on the outside,
00:51:36but it's gone golden
00:51:37way too quickly.
00:51:38I'll just see if he's
00:51:39done in the middle.
00:51:40That is mint.
00:51:42That's beautiful.
00:51:43Yep.
00:51:44Let's go, Kaz!
00:51:45Oh, no, it's still doughy.
00:51:46No one wants that.
00:51:48It's not cooked enough, I think.
00:51:49It's not cooked enough.
00:51:51Maybe they'll be raw inside.
00:51:53Maybe we have a chance.
00:51:55We just really, really
00:51:56want to avoid that elimination.
00:51:58We do.
00:52:00Just worried about
00:52:01that temperature.
00:52:02I'm really struggling
00:52:03with moderating
00:52:04the temperature of this oil.
00:52:06Might be a little bit high, though.
00:52:08That's fine,
00:52:09but we need to hurry up.
00:52:10Righto.
00:52:11I've just turned it down.
00:52:13The oil temp
00:52:14has been reduced
00:52:15to cook the outside nicely,
00:52:17but also cook the inside
00:52:18through as well.
00:52:19Close.
00:52:20Close.
00:52:21But they're taking
00:52:22longer to cook.
00:52:23I'm not getting enough heat
00:52:24from this small burner.
00:52:25We need a lot of fritters
00:52:26right now.
00:52:27Are they looking
00:52:28a bit hotter?
00:52:29These ones are duds.
00:52:31We are definitely
00:52:32going to eliminate
00:52:33and cook them.
00:52:36Six minutes.
00:52:38This is going to be
00:52:39the sauce that sits
00:52:40on the top of the pie.
00:52:42We are here
00:52:43to hero chilli
00:52:44and not chocolate.
00:52:45I'm just tasting
00:52:46this one again.
00:52:48It's really quite
00:52:49a pleasant taste
00:52:50without being hot,
00:52:51so I'm going to add
00:52:52a little bit to the sauce.
00:52:53More chilli.
00:52:55We might not be
00:52:56extraordinary chefs
00:52:57or anything,
00:52:58but we know how
00:52:59to put flavours together.
00:53:00We know how to cook.
00:53:01I'm happy with that candy.
00:53:03That is...
00:53:05I know.
00:53:06That chilli's hot, man.
00:53:07I actually feel
00:53:08really privileged
00:53:09to be here.
00:53:10We're going to grab
00:53:11this chilli here,
00:53:12the hard ones.
00:53:13I'm going to chop up.
00:53:14And I want to be here
00:53:15to the end with you.
00:53:16Ditto.
00:53:17We're just going to
00:53:18sprinkle over the top.
00:53:19I think the pie
00:53:20is looking pretty good.
00:53:22Go, guys!
00:53:23Five minutes left!
00:53:25Start plating!
00:53:26Let's go!
00:53:27Do a smidge
00:53:28with that mango.
00:53:29I'm letting Rob
00:53:30take the driver's seat,
00:53:31plating up each dessert
00:53:32since he's got
00:53:33a good eye for it.
00:53:34My swoosh is good.
00:53:35So I want to get
00:53:36this panna cotta out.
00:53:37That's a solid panna cotta.
00:53:39The panna cotta's set,
00:53:40but it does freak you out
00:53:41because you're like,
00:53:42I haven't made
00:53:43that many panna cottas.
00:53:44Like, it could be
00:53:45over set,
00:53:46and that's a huge mess up.
00:53:51Rob, move!
00:53:52Move!
00:53:53I need to get these out
00:53:54more than anything.
00:53:58****
00:53:59It's not coming out.
00:54:03I'm tapping them,
00:54:04I'm tapping them,
00:54:05tapping them, tapping them,
00:54:06and they're not coming out.
00:54:10Why are they
00:54:11so small?
00:54:12Do you want me to
00:54:13hold another one in there?
00:54:14So I put them back
00:54:15in the water bath.
00:54:16Oh, man.
00:54:17I'm starting to sweat.
00:54:18Pins and needles in my face.
00:54:19I'm really freaking out.
00:54:20My fingers are burning.
00:54:24This is a big moment.
00:54:29Yep, let it go up.
00:54:31I can't believe it.
00:54:32I just let it go too much.
00:54:34These panna cottas are runny.
00:54:38I've left them
00:54:39in the hot water too long.
00:54:42I don't really know
00:54:43what to do,
00:54:44and I've messed everything up.
00:54:46It's just drizzled
00:54:47all over the plate.
00:54:51Three minutes
00:54:52left on the clock.
00:54:54Give us a beautiful plate.
00:55:02These panna cottas
00:55:03are runny.
00:55:05I've left them
00:55:06in the hot water too long.
00:55:08It's just drizzled
00:55:09all over the plate.
00:55:12I was thinking
00:55:13you could just use a knife.
00:55:14I was thinking
00:55:15you could just use a knife.
00:55:16I was thinking
00:55:17you could just use a knife.
00:55:18I was thinking
00:55:19you could just use a knife.
00:55:24Just a little bit.
00:55:27Just hold the knife
00:55:28on an angle.
00:55:32I'm trying to get
00:55:33the knife in there
00:55:34to get the air bubble
00:55:35to go in there.
00:55:40This one's coming.
00:55:41And then it finally
00:55:42just comes out
00:55:43onto the plate.
00:55:48Well done, boys!
00:55:50We've done one.
00:55:51Yes!
00:55:52Perfectly on the plate.
00:55:54That looks awesome, dude.
00:55:56There we go, got it,
00:55:57got it, got it, got it.
00:55:59Use the same technique
00:56:00on the second one.
00:56:01Bang.
00:56:02We've got two perfect
00:56:03panna cottas.
00:56:09I need five more.
00:56:11Including those?
00:56:12Yep.
00:56:13These fritters
00:56:14have got to be cooked through.
00:56:15It's like a donut.
00:56:16You don't want
00:56:17them oozing with batter.
00:56:19You keep plating,
00:56:20I'll watch these.
00:56:21Can't plate anything
00:56:22until I have them all.
00:56:23I can't leave the cooktop.
00:56:24I can't walk away
00:56:25on these fritters.
00:56:26I've got to watch them carefully.
00:56:28We've got two and a half
00:56:29minutes, OK?
00:56:30It's 30 seconds to go, I mean.
00:56:32I am now worried
00:56:33about the time.
00:56:34I'm starting to stress,
00:56:35so we just have to
00:56:36go with what we have
00:56:37and just pray
00:56:38that they're cooked.
00:56:39So if they're not good,
00:56:40we could be in
00:56:41an elimination challenge.
00:56:42Yep.
00:56:43I'm so excited to plate up.
00:56:44I think this tart
00:56:45looks beautiful.
00:56:46We've got chilli four ways,
00:56:47but...
00:56:48Yeah, I'm chillied out.
00:56:50That one looks crap.
00:56:52Do you want to wipe it
00:56:53completely?
00:56:55That's it, guys!
00:56:56One minute on the clock!
00:56:57Let's go!
00:56:58One minute!
00:56:59This is it!
00:57:00One minute!
00:57:01It's OK.
00:57:02You're good, you're good.
00:57:03OK, I've got this.
00:57:04Get the cream.
00:57:06I think we'll use a mum.
00:57:07Like, we're going to have to.
00:57:08It's OK.
00:57:09It's OK.
00:57:10Alright.
00:57:11Passion fruit foam.
00:57:12Let's go, baby!
00:57:1510,
00:57:169,
00:57:178,
00:57:187,
00:57:196,
00:57:205,
00:57:214,
00:57:223,
00:57:232,
00:57:241!
00:57:25Stop cooking!
00:57:26Move away from your benches!
00:57:27Let's go!
00:57:28We're almost done, guys!
00:57:36It didn't taste good, either.
00:57:38That looks...
00:57:39Dude, that looks...
00:57:40That looks sick.
00:57:43Hopefully they're cooked.
00:57:44Those last few might be doughy.
00:57:46Yeah, well, that's right.
00:57:47You gave it everything you got!
00:57:48We're expecting great things!
00:57:50Now take a break
00:57:51while we taste your desserts.
00:57:59I'm actually quite excited
00:58:00about those three teams
00:58:01to see if they stepped up
00:58:02to make a great dessert.
00:58:03Me too.
00:58:04Should we begin?
00:58:05Let's go.
00:58:06Let's try our first dish.
00:58:07From Mac & Pete,
00:58:08chili chocolate tart
00:58:09with raspberry coulis.
00:58:12I start doubting myself.
00:58:13I'm thinking,
00:58:14have we done enough?
00:58:19I think if the judges come back
00:58:20and say we haven't eroded
00:58:21the chilies in this dish,
00:58:23I don't know what more
00:58:24we could have done.
00:58:30Do you know what I like?
00:58:31It's the two layers.
00:58:32Yeah.
00:58:38Let's see.
00:58:57What was the ingredients?
00:58:58The hero ingredients in there?
00:59:00Chili, yeah.
00:59:01But chili,
00:59:02but good chili.
00:59:03And it's different type of chili
00:59:04because it's different
00:59:05level of heat
00:59:06I love the pastry, and it's beautiful and crisp.
00:59:14Mike's candied chili does the job on top.
00:59:17I don't think the coulis was necessary.
00:59:19I would have preferred some type of cream instead.
00:59:22But frankly, that's a great dessert.
00:59:26So let's move on to our next dish.
00:59:29Carson Ferguson's Ricotta Fritters
00:59:32with blackberry sauce, chocolate and parmesan.
00:59:37That isn't us.
00:59:39We don't do the whole rushing to get stuff on the plate.
00:59:44I'm feeling a little bit nervous.
00:59:47Obviously, the concern still is that they're not cooked in the middle.
00:59:51And parmesan's a risk.
00:59:53It's never really paired with something sweet in a dessert.
00:59:56It's either going to be a winner or an absolute bomb.
01:00:00All right.
01:00:18Wow.
01:00:19Interesting little dessert, huh?
01:00:21I'm really enjoying this.
01:00:22Yeah.
01:00:23It's beautiful, light fritters.
01:00:24Yeah, they're just great texture, aren't they?
01:00:26Yeah.
01:00:29And that really elevated the ricotta in this dish.
01:00:31Adds a richness to the fluffiness.
01:00:33I'm loving the star anise sugar on the top of that.
01:00:37The parmesan crepes, very different to anything else.
01:00:40A bit of salt.
01:00:42I think this is genius.
01:00:43I think Carson Ferguson's sort of the dark horses.
01:00:46And I think after tonight, they won't be that dark.
01:00:49I think they're a team to watch for sure.
01:00:51Let's move on to our final dish.
01:00:53Rob and Liam, mango and gin panna cotta with passion fruit foam.
01:00:59Big relief.
01:01:00Put it all on the line.
01:01:01Feeling good.
01:01:02Feeling confident.
01:01:04Fingers crossed.
01:01:05It looks great.
01:01:08So let's see what happens.
01:01:13Very simple plating.
01:01:15Elegant.
01:01:16Maybe you've got the wobble.
01:01:19So Rob and Liam have used mango and passion fruit into the dessert.
01:01:25I think they've done a great job with that too.
01:01:28You get the hit of the mango.
01:01:30And then when you get the foam, it sort of brings you back.
01:01:33There's one ingredient that I can't taste.
01:01:35It's the gin.
01:01:36There's supposed to be a bit of gin in there.
01:01:38I don't know.
01:01:39I don't know.
01:01:40I don't know.
01:01:41I don't know.
01:01:42I don't know.
01:01:43I don't know.
01:01:44I don't know.
01:01:45I don't know.
01:01:46I don't know.
01:01:47There's supposed to be a bit of gin in there.
01:01:49Very, very faint.
01:01:51Like, if you didn't know.
01:01:53That's right.
01:01:54It's light, fruity.
01:01:56You get that little bit of texture of the biscuit.
01:01:59That is three great desserts.
01:02:02Better than Minko's.
01:02:03Oh, yeah.
01:02:04There's going to be a few upsets.
01:02:05I'm telling you that now.
01:02:06Let's call the teams back in.
01:02:18The pressure of working in Kitchen HQ got to us tonight.
01:02:22We know we haven't cooked the dish that we wanted to today.
01:02:26So knowing that we could be at risk of an eliminating cook-off
01:02:30is just gut-wrenching.
01:02:35Teams, tonight you had 90 minutes to create a delicious dish
01:02:41that our heroes have been waiting for.
01:02:4490 minutes to create a delicious dish that our heroes,
01:02:47the ingredients in your fridges.
01:02:49It was not just the time pressure,
01:02:51but the possibility of being sent to an elimination cook-off.
01:02:57Main teams, there was some tasty food, that's for sure.
01:03:01It's time to tell you what we thought of your dishes.
01:03:05Simone and Viviana, you cooked chicken roulade
01:03:09with duck foot potatoes and mushroom sauce.
01:03:13The chicken was cooked well,
01:03:15and the prosciutto was a great addition.
01:03:18The mushroom sauce needed a bit of seasoning.
01:03:21I like the little kick of the acidity.
01:03:23The potatoes, fantastic.
01:03:26My favorite part of your dish.
01:03:28The clock is your enemy,
01:03:31and I think under the pressure after this,
01:03:34you need to really kick into gear.
01:03:36We're going to fight very, very hard to stay on the top.
01:03:40We don't feel as confident as we usually do,
01:03:43and we're not good at cooking against the clock.
01:03:47Jenny and Maddie,
01:03:49you cooked beef cheeks in red wine sauce with polenta.
01:03:53What about your thoughts on presentation?
01:03:58I thought you ladies loved presentation.
01:04:04Definitely that's a rustic family dish.
01:04:06There's not many ways you can finesse that, I guess.
01:04:09But trying to make awful look pretty
01:04:11when to us it's not so pretty, that's tough.
01:04:15The polenta was absolutely delicious.
01:04:17Probably the best polenta we've had so far in the competition.
01:04:21Absolutely delicious.
01:04:23The beef was well cooked,
01:04:26but that sauce was not finished for me.
01:04:31I know we had dramas about the sauce,
01:04:33but we did tell you that at the start,
01:04:35the flour's going to burn.
01:04:37I think it's hard to change it once we've already done it.
01:04:41You can give us as many excuses as you want.
01:04:45We've been doing this for a very long time.
01:04:47You've got 90 minutes.
01:04:48You've got to work out your recipes.
01:04:50We warned you.
01:04:51It doesn't get any easier.
01:04:53If Maddie and I were at the bottom,
01:04:55I think Lawrence would be going high fives with Hannah.
01:05:00Hannah and Lawrence,
01:05:02you cooked garlic and parmesan crumbed lamb rack with pea puree.
01:05:07This whole challenge is about the protein being the hero.
01:05:10And your hero was a little bit underdone.
01:05:13Here's the thing.
01:05:14The cap on the lambs, you've got that lamb cap.
01:05:17You've got to trim it with a knife.
01:05:20You've got to bring it to that big and then render it.
01:05:23Your fat was raw.
01:05:24That's all I could think about.
01:05:26Raw lamb, raw lamb, raw lamb.
01:05:28Surely raw lamb is worse than a sauce that's not cooked enough.
01:05:35Pea puree, brilliant.
01:05:36Very nice, green, tasty, seasoned properly and not too much of it.
01:05:42Potatoes, good.
01:05:43But again, think of elevating your plates.
01:05:47I hate this feeling because it means it's neck and neck
01:05:51and we want to beat Joni and Maddie.
01:05:54So dessert teams,
01:05:56let's find out what we thought of your food.
01:06:00Mac and Pit.
01:06:03Chili chocolate tart with raspberry coulis.
01:06:06You know, your dessert actually looked really gorgeous
01:06:09because you could see the difference between the mousse
01:06:12and this little film of chocolate over the top.
01:06:15And the amount of chili, you couldn't taste it straight away.
01:06:18As soon as you swallowed, it was just like to burn your throat,
01:06:20which is brilliant.
01:06:23You two worked well together.
01:06:24You talked, you tasted.
01:06:26The candied chili on top,
01:06:28that was sort of the crown on top of the dessert.
01:06:32I really loved your dessert.
01:06:33You guys, you came through.
01:06:35Well done.
01:06:36Thank you. Thank you so much.
01:06:37You were shocked at that one, huh?
01:06:40We're feeling stoked, relieved, over the moon.
01:06:44I totally agree with their comments.
01:06:46I think it's a banging dessert.
01:06:49Kaz and Fergus.
01:06:52Ricotta fritters with blackberry sauce,
01:06:54chocolate and parmesan.
01:06:59Huh? I had a thought.
01:07:02I had a question mark on the parmesan.
01:07:06But a little bit of salt in a sweet dessert like this works very well.
01:07:13A very inventive dessert.
01:07:15Very different to anything else I would have decided to do for this challenge.
01:07:21Well done.
01:07:22Cheers.
01:07:23Those fritters were light.
01:07:24They were fluffy.
01:07:25They were airy.
01:07:26They were moorish.
01:07:28You 100% did cheese justice in your dessert.
01:07:33Thanks.
01:07:34Good job.
01:07:38Sorry, what?
01:07:39What did he just say?
01:07:40What did he just say?
01:07:41It's just that I was so certain that we played up something not that great.
01:07:45We've delivered.
01:07:46So I don't think we're the worst team here today.
01:07:50Rob and Liam.
01:07:52You made a mango and gin panna cotta with passion fruit foam.
01:08:00To show the skill to get a panna cotta in that amount of time.
01:08:03Very good boys.
01:08:05I think your dessert was really inventive.
01:08:07Really clean.
01:08:08Really simple.
01:08:10The mango was quite nice.
01:08:12But then when you hit it with that foam, it elevated it to a whole other level.
01:08:16Loved the crunch of the crumb.
01:08:18I really enjoyed your dessert.
01:08:19So well done.
01:08:23Just stoked after we heard the critique.
01:08:25There's no better feeling.
01:08:26Yeah, that was awesome.
01:08:28Especially for a dessert.
01:08:29Yep.
01:08:32Teams, now it's time for the big decisions.
01:08:37What you've achieved in just 90 minutes
01:08:41will determine which team will go into a future elimination cook-off.
01:08:47Please don't let that be us.
01:08:48We just do not want to be in that elimination cook-off.
01:08:53It's a coin toss between us and Jenny and Maddie with who's going to be at the bottom.
01:09:00I just hope it's not us because I really want to beat them.
01:09:08Teams, tonight the Pick A Fridge Challenge was a great leveller.
01:09:23The only way forward, all the way to the grand final,
01:09:27is to bring your A game every time you step in this kitchen.
01:09:32We'd like to first say all three desserts were much better than all three mains.
01:09:41It's awesome hearing that.
01:09:42I'm stoked.
01:09:44I do feel confident that we may have delivered the best dish.
01:09:48So let's now decide the dish of the day.
01:09:53We really want to win this.
01:09:54We would love to just show everyone that we're back.
01:09:57The best plate of food was a real surprise.
01:10:03And that dish was cooked by...
01:10:10Kaz and Fergus.
01:10:21You're joking. Dish of the day.
01:10:23That's wild.
01:10:24I'm super proud.
01:10:25Those bloody gatecrashers.
01:10:30I have to keep telling myself he's only 24, he's the youngest person here.
01:10:34So, yeah, no, I'm incredibly proud.
01:10:38Haven't I told you that?
01:10:40I was going to tell you that at dinner tonight.
01:10:41Oh yeah, nice.
01:10:43Fergus had us packing our bags, he was planning our exit.
01:10:47I thought we were going as...
01:10:48Made a few decisions on the hop and it's paid off.
01:10:50This was proper home cooking, doing it in kitchen headquarters.
01:10:54Sick.
01:10:55Thanks, guys. Unreal.
01:10:58Great job to all three desserts.
01:11:01It was neck and neck.
01:11:03Now the team that came to the bottom today...
01:11:07Why do I always get the bad news?
01:11:09Because you're the bad guy.
01:11:12We feel like Anna and Laurence and Jenny and Maddy have worried at this stage.
01:11:16They definitely should be.
01:11:19Five teams remain.
01:11:21And one of you has produced the least favourite dish.
01:11:26The team that cooked it will be heading into an upcoming elimination cook-off.
01:11:31So that is one step from being sent home from the competition.
01:11:37Oh my God.
01:11:38It's feeling so nervous.
01:11:41And that team tonight is...
01:11:47Anna and Laurence.
01:11:51We deserve it.
01:11:53We served undercooked lamb.
01:11:57We're absolutely gutted.
01:11:59Yeah.
01:12:00Sorry to say, guys, but it came down to the hero.
01:12:06The clock is your enemy and you should have had the lamb in earlier.
01:12:09Rookie mistakes.
01:12:11It's not where you want it to be, is it?
01:12:13No, definitely not.
01:12:14Yeah, it's rough.
01:12:16I feel like I'm just fighting to stay off the bottom at this point.
01:12:19You're not gone yet.
01:12:20You've got one more fight in you.
01:12:22It's just another opportunity to prove yourself.
01:12:25I do not want to be at the bottom and I will fight and do anything I need to do.
01:12:30Because I'm not running, I'm fighting to get out of this.
01:12:33I want to get top spot.
01:12:35Next time we meet, we'll find out who will join Anna and Laurence in the elimination cook-off.
01:12:43So bring your best and we'll see you back here soon.
01:12:50Next time.
01:12:52Let's go!
01:12:54Who will join Anna and Laurence?
01:12:56Someone's going into an elimination cook-off.
01:12:59It all needs to be perfect.
01:13:01We sure don't want to be in elimination.
01:13:04The weakest dish was cooked by...
01:13:08Plus, one of these teams is about to win the biggest advantage in MKR history.
01:13:17For a massive reward.
01:13:19Wow.
01:13:21Bigger than anything that's happened on this show before.