My.Kitchen.Rules.AU.S14E15.WEB
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00:00:00Previously the top six teams from the competition entered kitchen HQ
00:00:08Across two nights teams fought in epic battle. The weakest dish will send its cook into an upcoming
00:00:15Elimination cook-off and it was Hannah and Lawrence. Babe is not cooked. How did I go so wrong?
00:00:22And favorites Simone and Viviana who failed to hit the high notes. This is gonna send ripples
00:00:30through the competition. Both teams finding themselves in tonight's
00:00:34Elimination cook-off. It hurts. It is not a nice feeling what we're feeling right now. We're absolutely gutted and it sucks
00:00:43While Rob and Liam wowed the judges
00:00:47Beautiful beef is cooked to perfection and won the ultimate MKR advantage. You will become judged for a day
00:00:55Oh, we are the first team in my kitchen rules history to win the judges power. It's just crazy
00:01:05Tonight
00:01:07The bros with the most join the judges and now the tables a turn where the judges
00:01:14They will help send the next team home
00:01:16Three teams fight it out to avoid the final spot in the elimination cook-off
00:01:19Three teams fight it out to avoid the final spot in the elimination cook-off. I ain't going home. I can tell you now
00:01:27It's not cooked. Against Hannah and Lawrence and Simone and Viviana. Who's staying in the competition?
00:01:33At the end of the night. What am I chewing on? It's very bland. One team will be eliminated
00:01:40Sorry guys, you've been eliminated
00:01:46You
00:02:05We're excited to be back here today in kitchen headquarters
00:02:09We know it's for potential spot in the elimination cook
00:02:14So today we want to really nail whatever we cook
00:02:27Oh my god, we've got photos of our family. Oh my god is a beautiful
00:02:36We've missed a lot of our family during this time on MKR
00:02:44Oh
00:02:48It was so good it was just an emotional relief I think for me my mom has inspired me so much we're cooking
00:03:01Welcome back to kitchen headquarters
00:03:03Two teams are already in danger of being eliminated from the competition and I know it's and Simone and Viviana
00:03:13Tonight's you will be joined by 30
00:03:18Tonight's there will be two rounds of cooking in our well worth
00:03:22family favorite challenge
00:03:24in the first round
00:03:26cousin Fergus
00:03:28Mike and Pete
00:03:29and Jenny and Maddie
00:03:31You will prepare a delicious main with family history attached
00:03:36we want you to take that family favorite and
00:03:40Elevators into something you can serve in a top restaurant
00:03:45Now, you know why the pigs are on the fridges
00:03:48It's an inspiration
00:03:51The team that cooks the weakest dish in round one will be joining Hannah and Lawrence and Simone and Viviana in tonight's
00:03:58Elimination cookoff. I don't want to go to the elimination cookoff. No way Jose
00:04:03The last time you cooked Robin Liam stood out from the crowd and won the judges power
00:04:09So, please welcome our guest judges
00:04:12Rob and Liam
00:04:22Liam's doing a lot of this. He's like a I thought it was like a wiggle. No, he's doing the guns gunslinger
00:04:28Oh
00:04:35Stop it boys. I'm getting hot in here too. They look great. Yeah stunning
00:04:41Welcome
00:04:44Oh my god, Robin Liam just getting a bit under my skin. Oh
00:04:49Mikey that just sounds like jealousy. It is jealousy
00:04:53Well boys, you certainly look the part drink it in
00:04:57So
00:04:58How you feeling about your new job as judges feeling good looking forward to some good food
00:05:04So we've won the judges power feels amazing
00:05:07Like it was a big sigh of relief or we put up a good dish and we got rewarded
00:05:11So yeah, now the tables are turned where the judges
00:05:15Should they be worried? Oh, I'd be worried
00:05:18I
00:05:21Like
00:05:26Tonight's they will have the same power curling and I have they will patrol your benches
00:05:33they will taste your dishes and
00:05:36Eventually, they will score the meals you make and more importantly help send the next team home
00:05:42I know how opinionated Liam is and our history together
00:05:46I'm hoping Liam would have got about the easy comment at his instant restaurant, but it might be payback time
00:05:55Hannah and Lawrence
00:05:56Simon and Viviana head upstairs to watch the competition and cooking teams head to your benches
00:06:02We need to shine in this cook. Oh my god big day today darling. There's a lot on the line
00:06:08What was family favorites day today? It is great. So what are we gonna cook? Let's make steak. Do I am love it?
00:06:15With a bit of mash cocaine. Let's do coal cannon. It's a Nana thing. It's very Nana and the steak is pop
00:06:21teams
00:06:22The storeroom is filled with
00:06:25Seasonal spring fresh ingredients. Thanks to Woolies. So you guys have got everything you need
00:06:33Mark and Pete cousin Fergus
00:06:36Jamie and Maddie
00:06:38You have 75 minutes for this round
00:06:42And your time starts now
00:06:51We really don't want to be facing off in an elimination challenge against someone and Viviana and Hannah and Lawrence
00:06:57So we're really going to pull out everything we have to deliver a delicious
00:07:03Family favorite today. Wow. Look at that pork
00:07:06Amazing
00:07:07Today for me. We're making a pork on a letter with Brussels sprout salad and an apple whiskey miso sauce
00:07:15Okay, so I'm gonna get started on the breadcrumbs for the pork on a letter. How you feeling mom?
00:07:22I'm feeling good. I love these flavors. We know our family absolutely loves this dish
00:07:28Every Monday night we have a family dinner at mom's place. This is definitely one of our
00:07:34Most requested dishes, isn't it mom? It sure is. Okay, Maddie. I'm gonna start on the pork getting the pork prepped
00:07:41Yeah, these bits of pork Maddie are quite stunning. The pork looks amazing
00:07:47But as mom's pounding that pork it is not getting thinner. This is the biggest piece of pork. I think I've ever seen
00:07:57The risk of cooking this pork this thickness
00:08:00It just won't work because the crumbs will cook too much on the outside and the pork will not be cooked through
00:08:07So we need to come up with a solution. I think we should butterfly it and it'll look beautiful when it's crumbed
00:08:12Anyway, okay, mom. It's not usually how we do it at home
00:08:14No, because we don't get pork this big in this way. It's gonna cook quicker. It will be really fantastic and pink and juicy
00:08:24It's gonna take a while
00:08:25I'm feeling a bit nervous about the pork because we had a game plan coming into this and
00:08:31Butterflying them was not part of this plan
00:08:33This is gonna take a while for us to cook these pieces. So we need to make sure we allow ourselves enough time
00:08:39We need to keep working quick mom. We definitely we don't want to go out because of our timing
00:08:45Janie and Maddie are doing apple whiskey miso sauce
00:08:49Someone's trying to flirt with us I think
00:08:53Fergus you need to be in charge of the meat today. I'm happy to do the spuds
00:08:58So today we're cooking steak Diane with roasted zucchini and cold cannon
00:09:03Cold cannon, it's mashed potato with a heap of veg. It's just very us, you know potato steak
00:09:08It's just what we've eaten a lot as a family. It's a family favorite dinner at Nonna's every Sunday
00:09:13Yeah, like it wasn't necessarily the best meal you've ever eaten. Everything should improve a generation. I shouldn't know
00:09:19Yeah, we're taking the family classic and that's right be edible. So the steaks need to be seasoned
00:09:24Relatively well, and once you have a good amount of salt and pepper on it once it hits that hot pan
00:09:29That's when you get that beautiful kind of golden crust on a steak. So steaks. I'm gonna give them a reverse
00:09:34See so that method is you heat them in the oven and then you finish them in the pan
00:09:38So you get a nice well-cooked steak all round for all steaks. They look good. I'm happy
00:09:43I'm gonna leave them in for about 18 to 20 minutes that should get it to about 46 degrees internal
00:09:48We want a really decent medium-rare
00:09:51The guest judges Robin Liam know what they're doing with meats and I think if this steak isn't cooked correctly
00:09:56That's gonna be a really major blow for us groovy. What I love a steak Diane
00:10:02Don't you think you said is it brave to actually cook a steak for you two guys?
00:10:06100% that's probably the one I'll be the hardest to critique. Yeah, very brave
00:10:10Teams go one hour left make your favorite our favorites
00:10:14It's Mike. I'm nearly done taking the chicken skins off today. We're cooking chicken cacciatore with blue cheese the plantar
00:10:22This is a traditional dish where we come from an Italy everything on that plate just takes me back
00:10:28To my childhood. Let's get our skates on my skates are on man
00:10:32Because this is my Italian dish. I'm gonna be the head chef and Peter's gonna be my right-hand man
00:10:37With Mikey we need to get this on and we need to get it
00:10:41Mike cooks really well when he cooks at his own pace
00:10:46What I do that for in a timed situation that might get us into a bit of trouble
00:10:51How far are we getting the chicken into the oven that 10 15 minutes? That's too long
00:10:56Well, I'm going as fast as I can get them out and heat up that sauce so we can get them in
00:11:01Alright, honestly. Yeah
00:11:03It's stressing me out a little bit. I'm feeling a little bit of pressure at the moment. I know Mikey you're not and that's awesome
00:11:08I'm not a happy happy camper. Hey, I'm just getting the sauce ready for the cacciatore. Why please you I am
00:11:16I've got I've got that on I know I can't do anything else. Okay, fine
00:11:19The onions are cooking I need to just get the the chicken and vegetables and the sauce
00:11:24Altogether in a tray in the oven, so I'm not stressing. Okay, it's your turn
00:11:29Okay, I'm going as fast as I can pay I understand but we might need to go faster because we've got to get these in
00:11:34The chicken which is sort of sued still raw and we've got
00:11:3850 minutes to go get that chicken in the oven
00:11:41We're 49 minutes
00:11:43It's minimum 40 minute cook. Yeah
00:11:46Gotta get these in we'll get it in
00:11:48I'm just cooking this up bit of time
00:11:51The sauce plays a very important part of the dish because it's a very important part of the dish
00:11:56The sauce plays a very important part of the dish because it's to marinate the chicken while it's in the oven
00:12:01I'm, hoping that the flavors will all infuse in one. This is nearly ready
00:12:06It needs to be nearly ready, doesn't it? Yeah
00:12:10It's fine these chickens will cook 100%
00:12:12I do
00:12:13Trust mike when he says that the chicken can be
00:12:16Cooked on time what it's not going to leave us with is much time to be able to develop the flavor of that sauce
00:12:21All right, mate. This one's ready. I'm gonna chuck it in. Okay, chuck it in
00:12:26We're finally getting the chicken in the oven
00:12:28For me a merry land is a is a 45 minute minimum cook time. So paint the chicken's done in there for 35 minutes
00:12:34Yeah, mike believes that it can be done in
00:12:3735 and
00:12:39I have to have faith in that
00:12:45Potatoes are on now mom. So once you get your zucchinis done we can make your coal cannon
00:12:51So who which team would you like to join us in the elimination cook-off
00:12:56well
00:12:58If we have to think strategically
00:13:01I don't want to compete against cousin fergus beautiful. They have a lot of consistency in their cook
00:13:07They've always been performing. Yeah. So yes, definitely. They are the people that we need to watch out the most
00:13:13well
00:13:14You know what i'm gonna say. I've already said it 12 times. I hope it's maddie and janie
00:13:18At the moment maddie i've got the miso apple whiskey sauce cooking the apples are just tenderizing nicely
00:13:25We are in the elimination cook-off against one of the strongest teams simona and viviana. That's scary
00:13:32Cooking against janie and maddie in elimination. That is our best chance. Well, where's the pounder? What is it doing over there?
00:13:39Maddie is a gun, but janie doesn't know what she's doing
00:13:42So
00:13:46You're standing like you're
00:13:48Proper judges like i'm trying i'm trying to like, you know, i've been breathing it all in
00:13:53I'm, really getting used to this. I could I could stay out there for the rest of the season
00:13:57When you go in to do your kitchen visit, are you into hinder or help? I think i'm into help
00:14:02Yeah, i'm in now. I'd like to do a bit of hindering you like to troll a few spanners and walk away
00:14:08I haven't noticed
00:14:10Can you imagine uh mkr season 15 liam and rob new judges I can see that I can see that
00:14:18I think rob and liam are in their element. I think they love it a little bit too much
00:14:23I think they prefer to be judging than cooking. They grow up so fast
00:14:28Contestants yesterday judges today
00:14:32Rob and liam they're walking around the benches like they look like they own the place
00:14:37Like they're just like so confident the way they walk
00:14:43It's off
00:14:46The meat bros rob and liam they're hovering it's not the best feeling it's one eerie feeling they're you know
00:14:51They're like corks. So look i'm nervous pulling these steaks out
00:14:54I'm nervous doing anything to the steaks because they're watching these tag
00:14:57You're gonna check the temp on those or i'm gonna let them cool a bit so I get a more accurate reading
00:15:02I wouldn't i'll check it as soon as it comes out. I don't want them anywhere near me
00:15:06Yeah, I need them out of this kitchen. They're stressing me out. Yeah, what is it?
00:15:11About 41 and a half 41. What time do you want to get it to near 46?
00:15:16Honestly, these steaks are not done. If it's not the right temp i'll be getting them straight back in that oven. You don't have long
00:15:25They're bigger steaks than what we're probably used to cooking with i'm gonna put these steaks back in
00:15:29We are starting to push time a little bit. I'm really
00:15:32worried about steak
00:15:33Yeah, like if we don't get these steaks evenly cooked it is the the main part of the dish
00:15:39We're gonna be cooking in this
00:15:41elimination cook-off
00:15:44Right
00:15:45Coming up rob and liam learn having the judges power is amazing that with great power comes great
00:15:53Responsibility that sauce let you down with the seasoning guys
00:15:56I can tell by a look on their face that they're not happy with that. They thought their dish was better
00:16:01And at the end of the night we had a huge decision to make one team will be eliminated
00:16:08which unfortunately
00:16:10means
00:16:11You've been eliminated
00:16:2130 minutes left stay out of elimination
00:16:26Half an hour thick
00:16:27Yeah, so today we have the woolworths family's favorite challenge
00:16:31We have 75 minutes to prepare a delicious main meal with family history attached to it brandy's into the sauce
00:16:38What's going on in there brandy? You want some?
00:16:41And unfortunately one of these teams is going to have to cook again in the elimination cook-off with hannah and laurence
00:16:47It's my name viviana
00:16:49How's your sauce on track? I just need to add some stock today for main we're cooking steak diane with roasted zucchini and cold cannon
00:16:56Your steaks are in the oven i'm going to focus on the sauce i'm going to prepare this cold cannon
00:17:01So i'm chucking in the kale
00:17:02This is going to cook in the residual heat of the potatoes and the hot milk beautiful cold cannon the signature dish of ireland
00:17:09You're just whipping up a beautiful creamy smooth mashed potato and adding in really whatever greens you've got, right?
00:17:16I'm gonna get the spring onions in this meal is such a great one for families really fresh really affordable
00:17:23And easy to prepare a little bit more top
00:17:26Serving an irishman cold cannon
00:17:29Is a bit of a risk. I think he's going to be pretty critical if I don't do it properly
00:17:33I'm putting in my tomato paste for the sauce diane sauce
00:17:37It's a french sauce could go kind of wrong if some of the flavors are a bit overpowering if we aren't cooked off enough
00:17:45So cousin figures are doing a steak dine with roasted zucchini
00:17:49And cold cannon a little bit of powder was on a plate there
00:17:52It seems to be like this a little bit of cold cannon a little bit of sauce
00:17:55What are you looking for in the diane sauce diane sauce? It's got a bit of savory and sweet to to it
00:18:01It's about a balance of flavors
00:18:03All right, I just need to reduce. Yeah a little bit of salt
00:18:08Oh, it's heavy on heavy on the brandy
00:18:11This is something we eat as a family, but I guess it is a little bit of a strategy to incorporate some irish
00:18:18Ingredients we've got a french sauce and meat for the meat bros. Like it is a high risk, but I think it might be high reward
00:18:23Yeah, if we can nail all of them and avoid the elimination cook-off hundred percent
00:18:31Now i'm just doing the cutting the radishes, okay today for me
00:18:35We're making a pork cottoletta with brussels sprout salad and an apple whiskey miso sauce
00:18:41Yes
00:18:43That's beautiful mom with this sauce, there's a lot of different strong flavor combinations going on
00:18:49So it's really important that we get the balance
00:18:51Right the boys like a bit of whiskey swap in a bit more whiskey to the sauce
00:18:56Let it cook down and those boys know how to put alcohol into food and make it taste amazing
00:19:02Jamie, she has a whiskey bottle
00:19:05And look who is there
00:19:08Just trying to smooth the boys over this is one step away from an envelope full of money
00:19:15Robin lean behind our bench in our kitchen. It's a strange feeling. It's not how we're used to seeing the boys
00:19:22You happy with that?
00:19:24Can you taste any whiskey on that?
00:19:28Let's see, okay
00:19:29Darling, the boys are thinking it needs a bit more whiskey. I don't know. I'm just asking you if you can taste it
00:19:34I think I can they're taking their role as judges. Very seriously. We're not intimidated
00:19:40Because you can always add but you can't take it away. That's true. That's true. Just be careful
00:19:45You can't take it away
00:19:47As she actually pours the bottle as she pours it in
00:19:49More whiskey janey
00:19:51You're gonna need to give the boys the whole bottle of whiskey because they're gonna need to be drunk if they're gonna say your food's good
00:19:5820 minutes left elevate that dish
00:20:05That cheese looks amazing. So today we're cooking chicken cacciatore with blue cheese polenta
00:20:11This will be the third time i've been making polenta in this competition and hopefully today will be the best
00:20:16I've grown up in polenta dad loved it today. Hopefully i'll do dad proud
00:20:20You've got to get that blue cheese through this time
00:20:23I'm juicing it up with some blue cheese blue cheese is just going to really elevate the dish
00:20:27It's going to have that really tangy creaminess. It's going to taste beautiful maddie. I'm making polenta. You're making polenta. I know
00:20:34As good as ours. Do you want to try some?
00:20:37Sure, give me a taste. I want you to tell me what you think
00:20:42Mine was smoother that's more grainy
00:20:48You have no idea how to cook polenta yum, oh
00:20:52Thank you for your feedback. That's exactly where I want to pee. So that's ready
00:21:00All right, my steaks are gonna go now
00:21:03I'm checking these steaks again. We haven't got any more time. These steaks need to be done. This is the moment of truth
00:21:10They're not done
00:21:12None of them are at temp yet
00:21:14We obviously haven't got enough time to put these steaks back in the oven
00:21:18We're gonna have to figure out a way to get these steaks up to temp and cooked because i'm not serving
00:21:23Really rare steak to these judges the effort of doing the reverse searing. It's clever in a way
00:21:28But it's nice. You don't have to try 100%
00:21:32We'll do it in the pan I reckon yeah, we'll get two pans on yeah, we're gonna fry them off anyways
00:21:37So let's just leave them on the pan for a bit longer and hopefully that will get them to a nice medium rare
00:21:41Get the steak on Kaz cook it out. I'm rendering this fat
00:21:46The sear is just to hit it in that temp and lock in all the flavor in that steak
00:21:50So it gets that nice crust on the steak and it's going to hopefully cook it a little bit further
00:21:55But hopefully not overcook them. Are you okay on the steaks? Yeah, look, this is my responsibility
00:22:00I don't want to be the reason that you and I go into this elimination cook-off
00:22:03So there's a lot on the line. So hopefully we can rescue these give that a press. How do you reckon that's going?
00:22:08Yep, good
00:22:12Come on come on, come on
00:22:18Push push push i'm gonna start putting on some of these okay colletas
00:22:22At this point in the cook the pork is crumbed and we've got the oil and butter ready to cook that pork
00:22:28Things are looking like they're browning up beautifully
00:22:31It is such a relief to see that pork sizzling away in the pan as they should be
00:22:36These are looking really perfect exactly the way I want a bit longer
00:22:40They're bubbling away and they're getting that beautiful golden brown color on the outside. The first one's coming off. Okay?
00:22:48It looks gorgeous mom. It really does
00:22:51All right
00:22:53All right, do you want me to take the chicken out for the chicken cacciatore to be on track it should be cooked
00:22:59If we're seeing raw chicken, we're in trouble beautiful
00:23:08I cut in and separate the leg from the thigh
00:23:13And do they look please
00:23:16Oh
00:23:20Madonna the chicken is 180 minutes to go crank it. We're in trouble
00:23:36James got 10 minutes. Come on hassle
00:23:42Checking the chicken it should be cooked
00:23:45Do they look please?
00:23:48It's raw
00:23:52No, no, no
00:23:53Put it back in
00:23:55Uh, it's just got a little bit more cooking to go
00:23:57We're gonna have to leave it to the last minute what it does mean is that we can't take the chicken out
00:24:02And we can't work on that sauce
00:24:05Yeah, and it's probably going to see us in the elimination round
00:24:09I think it's just going to be a down to the wire thing for us
00:24:12Yeah, and we have always been ready to plate by 10 minutes, yeah
00:24:20I've got plenty of brussels sprouts here. How's the sauce going ready and beautiful?
00:24:24I'm just gonna hit them with a bit of garlic butter. Just that last bit of flavor get this sauce ready. Yeah
00:24:29How are you going? I'm good potatoes ready. The zucchini's done
00:24:34These three teams are giving all they've got right now
00:24:37Not one of them wants to head to an elimination cook. Of course not
00:24:41Huge responsibility judging this food, isn't it maddie? Yeah, it's a massive advantage for the boys
00:24:47They're still competitors at the end of the day
00:24:49Will they be strategic at all with their scoring because it can send you home?
00:24:55This might be in the back of their minds when they are scoring our dishes
00:24:58I am very curious to see how hard the rob and liam are gonna go. Yeah, rob and liam
00:25:03Do they get to decide someone else's fate?
00:25:06They have all of the power
00:25:08And this is when the job gets real as judges
00:25:11You don't have to taste all these dishes critique him rob and I are feeling pretty confident when being judges
00:25:16And we're the right people for the job definitely feeling it
00:25:19There's a lot of power in the air
00:25:21All right, you've got five minutes to go hurry it up
00:25:27You're going okay there steaks are going right steaks are beautiful on the outside
00:25:32We have to let them rest for a tiny bit fingers crossed that they're actually cooked in the middle and they're medium rare
00:25:38Can you try this to see what it needs?
00:25:40I've been super focused on these steaks. No one's paid attention to the dian sauce. It's still a bit raw tasting
00:25:46This sauce is bubbling away and it's not really reducing too. Well, just a little bit
00:25:51tomato paste forward
00:25:53I certainly have no time to cook another sauce
00:25:56I think it needs to sit now. I might pour it into the containers
00:26:00We're gonna have to send this source out I think they could sit for a little while
00:26:03They'll thicken up on sitting all we can do is hope there's not we're out of time
00:26:13Okay, i've taken this off the stove now this is ready to go
00:26:16Beautiful. Look at that
00:26:18Mike and peter they still have the oven the chicken in the oven
00:26:22Mike we're gonna take it out. Yes
00:26:25I feel nervous for them. Honestly guys, this is way too much emotion for my liking
00:26:30Let's go mike and peter. Let's go
00:26:32All right, mike you're gonna do the polenta. I'm gonna load the chicken. Yeah
00:26:37It's a massive piece
00:26:40At this stage of the cook
00:26:42Checking the chicken has no value because if it's not cooked, there's really nothing we can do to rectify it
00:26:48It wasn't far off. It wasn't far off. We've cranked it
00:26:52That would stress me out planning and not knowing
00:26:56You keep going the steaks we're gonna get ready to fight
00:27:00This steak's been sitting here. I need these to be medium rare. It is the moment of truth really
00:27:08I've cut the steak. Excuse me
00:27:12It looks pretty good i'd say they're perfect i'd say they're bang on medium rare it looks
00:27:20Nice big dollop of that in the middle. Yep, I think and then you put the steak nicely over the top
00:27:27I
00:27:29Just want to taste that sauce one more time mom the flavors in this apple sauce is a major risk. It's not going to be right
00:27:36Whiskey apple be so i'm just a little bit worried happy with that
00:27:41It's pretty good mom. Yep. Okay. I'll get the pork out you do the sauce
00:27:45All right, you ready? You're putting them straight on
00:27:50One minute remaining let's go come on
00:27:54Oh
00:27:54Wow, wow, wow, wow, wow, okay
00:27:57I think the chicken on the plate's bigger than what I would have done which has obviously affected the cooking time. Yeah
00:28:03It's so important we get the presentation perfect for this dish we want to make sure every element is shining
00:28:1130 seconds left
00:28:14I'm thrilled. I reckon we've done a really good job here today. That's the first time i've talked ourselves up
00:28:20Plate looks good. That's delicious
00:28:22Oh my god, babe, well done. That's really good steak
00:28:25One more bit of sauce each I think one more bit each because there's not much there
00:28:38One that's it stop cooking step away from the kitchen
00:28:46Well done guys well done our family favorite is done
00:28:52Great job teams. Take a break and we'll call you back soon
00:28:56Robin lamb as judges today just brings a whole new element to the competition
00:29:02So let's just hope they're fair
00:29:14Pretty excited that we're up there on the stage gonna eat everyone's dishes
00:29:19I guess my tasting phase
00:29:26Okay, let's start with cars and feguses steak diane with roasted zucchini and coconut
00:29:35We served up a good dish, but hopefully the sauce isn't gonna be the reason we're facing the elimination cook-off
00:29:41It doesn't taste foul, but it's it's not great
00:29:46Simple presentation
00:29:48Good serve. Let's go then. Bon appétit
00:30:05Unreal unreal
00:30:11He's cooked it very well
00:30:18So
00:30:28The steak he's cooked that exceptionally well
00:30:31probably could have just got a bit better of a crust on it the
00:30:35Kyle cannon, what'd you call it? Kyle cannon?
00:30:38Cole cannon. Cole cannon. Coleen kennel. Cole colon. Kyle cannon on the phone, eh mate?
00:30:43Yeah, delicious loved it all the cold cannon is a standout it's done really well it's got enough crunch in there
00:30:51It's vibrant still got a rawness
00:30:53I think the sauce could have just been a touch better
00:30:56It's not a proper diet. I'm telling you that now for me the sauce is
00:31:00It's got garlic in it and the garlic hasn't been cooked
00:31:03I can't even taste what's the shell sauce or the mustard the layers of the sauce is not there
00:31:09Cole and Manu, they just know everything about the dish like there's things in there that they can taste that
00:31:14I don't even know is in there
00:31:17Take away that and that is a family favorite in my house
00:31:23Next up is Mike and Pete's chicken cacciatore with blue cheese polenta
00:31:31Overall it looks like a really nice dish
00:31:33There's a little bit of a question mark in my mind about the doneness of the chicken
00:31:37I would be absolutely gutted if we serve the
00:31:41judge's raw chicken
00:31:46I don't think we're gonna get to the elimination cook-off. It's a very homely generous portion family favorite. It looks like it
00:32:04It's just just cause
00:32:23Yeah
00:32:34Firstly i'm loving the polenta. I think gorgonzola blue cheese and polenta. It's a winner. Mike
00:32:40I think he's stated that he's the king of polenta
00:32:42He's done his polenta very well
00:32:45nice and creamy
00:32:46My biggest concern on this dish is that the sauce over the chicken has got no seasoning whatsoever
00:32:52Cacciatore usually it's really moreish and i'm not getting that
00:32:56For me the chicken
00:32:58They took so long to get it in the pan that they haven't had time to look after the sauce
00:33:03our final family favorite is
00:33:05Gianni Amaris
00:33:07Pork cottoletta with brussel sprout salad
00:33:10and apple whiskey miso sauce
00:33:14We're happy with what we're putting out and that beautiful apple miso whiskey sauce will hopefully be at the winning touch
00:33:24Thank you, well, this is the last dish so let's see how it compares
00:33:33So
00:33:49A little bit of the sauce
00:33:52So
00:33:59The sauce I think for me it misses a bit I probably would have removed the miso and done an apple and whiskey
00:34:07It was originally an apple puree
00:34:10And then they salted it with the miso and then whiskied it up maybe for you boys. I don't know
00:34:15That was that's whiskey business, mate
00:34:18Ha
00:34:21The pork's cooked well, I like the crumb
00:34:24I'm, actually quite surprised at this one. Like it's a very simple
00:34:28Put together dish. Well three family favorites with a dash of flair
00:34:33Did we get what we wanted?
00:34:35Well, that's the big question
00:34:48Teams we asked you to serve up a main that has a place of honor at your family table
00:34:53But did we love the dishes themselves?
00:34:57Tonight one team will be heading into the elimination cook-off against Hannah Lawrence and Simone and Viviana
00:35:06Kaz and Fergus you cooked steak Diane with roast zucchini and cold cannon
00:35:13We're hoping that this dish will keep us out of the elimination cook-off
00:35:17It's so important to get it right today
00:35:20Jess
00:35:21um
00:35:26Um
00:35:29I was super nervous. Everyone's staring at me on stage. I'm like
00:35:35I think this is harder than we think it was gonna be
00:35:40You had me worried at the start
00:35:42watching the steak how you're gonna do it with the
00:35:4575 minutes
00:35:46Steak was cooked perfectly in the end. Well done like absolute ripper job on that
00:35:51The crust I reckon you can just get that a lot better. I would have really elevated that steak
00:35:57Cold cannon it was really nice like gave a good element of starch to the plate. Thank you. Thanks boys
00:36:05foolish critique
00:36:11Now tell us who you really think
00:36:14Very very good job boys like not too harsh. They were quite accurate
00:36:21Right steak and sealing roasting basting. I was like, this is gonna be mullet this steak
00:36:26Beautiful cook on the steak could have had a little bit more crusts
00:36:29But could have been overdone if we had kept playing around with us
00:36:33Now we've had called kind of many times in this competition. Yours was the best get out. So
00:36:39Congratulations. We actually said it was very close to mine
00:36:42Yours is better
00:36:45My criticism unfortunately was going to be the sauce
00:36:49Yeah, it just didn't have the layers of flavor
00:36:52Yeah
00:36:53It was kind of really plain when it comes to a dying sauce
00:36:58I think the dish was better without the sauce. So that was your only letdown but overall great dish. Thank you
00:37:04Thanks chefs. Thanks boys good result. Really i'm happy with what they've told us
00:37:09Uh, i'm really proud. I mean they said there's been a lot of people on this competition that have cooked cold cannon
00:37:14And ours was the best
00:37:16And it even was even rival collins. So hey, that's you what a win
00:37:21jd and maddie you cooked
00:37:24pork cutleta
00:37:26With brussels sprout salad and apple whiskey miso sauce
00:37:32All right, ladies the pork I got was fantastic
00:37:38Brussels sprouts I do not like
00:37:41The way you did them
00:37:43That was awesome. Very good job
00:37:45Thank you
00:37:47the whiskey sauce
00:37:49Uh, i'm not sure what the miso was doing there
00:37:52So I think with that if I didn't have the miso
00:37:54I probably would have put the whiskey towards the end when my apples are ready and I can really control that whiskey flavor
00:38:00Janie and maddie I can tell by a look on their face that they're not happy with that. They thought their dish was better
00:38:05The boys are taking their role today very seriously
00:38:09they weren't sure if they love the miso or not, but
00:38:13We know the flavors work
00:38:15ladies
00:38:17I think the pork was well crumb well seasoned and well cooked. It was like
00:38:21Just pink not under not over. It was just perfect for me. Well done
00:38:27Apple whiskey miso sauce
00:38:32Do I want miso and apple
00:38:35I like the apple and the whiskey like I think one element could have come out
00:38:40Is it enough for us to avoid that elimination cook-off, I don't know
00:38:46The best chance of us getting through this elimination cook-off is versing janie and maddie
00:38:52Last time we versed them directly
00:38:54We were that close to beating them
00:38:59Mike and pete you cooked chicken cacciatore
00:39:03With blue cheese polenta
00:39:05All right, gentlemen
00:39:07You know how much me and rob know about polenta
00:39:10not much
00:39:12But I love blue cheese and that polenta was stunning
00:39:16With the size of the chicken. I was freaking out if you're gonna get that cooked, but mine was cooked very nicely
00:39:22Well done on that
00:39:23Absolutely relieved about the chicken. Oh my god. My grin was like from here to here
00:39:28I
00:39:29Would have elevated this dish by cutting the actual leg off and just giving the thigh
00:39:34And then you would have got a more even cook
00:39:36And I think we had a bit of a problem while we were trying to get that chicken to cook that we didn't develop
00:39:40Our sauce enough because i'm telling you what your sauce was missing was seasoning
00:39:46Just serving us the whole maryland was
00:39:50not
00:39:51Elevating your dish to start with just not enough love not enough
00:39:57time in a pan
00:39:59Cacciatore is all about the sauce more than the chicken itself
00:40:07There were imperfections on the plate
00:40:09And we know that at kitchen hq just even a minor imperfection can send you into an elimination round
00:40:16and we're
00:40:18Feeling nervous as hell
00:40:21So how you work and how you presented your family favorites we could really see how these dishes are close to your hearts
00:40:28We were delighted you shared them with us
00:40:31We're less delighted that we have to send one team into an elimination cook-off
00:40:36Having the judges power is amazing. You get the really good
00:40:40And then right now the really bad having to send someone to the elimination challenge. I'm not looking forward to this bit
00:40:47The team heading into the elimination cook-off is
00:41:00Mike and peep
00:41:03Sorry boys
00:41:05Oh, yeah, not feeling great, obviously
00:41:09I guess it's another opportunity to practice
00:41:12Pretty gutters, but we are where we are
00:41:14Yeah, and we need to look onwards and upwards and not take the disappointment into the next round
00:41:22Kaz and fergus
00:41:25Jenny and maddie you are safe and you will not be cooking today
00:41:30Yay, we've avoided that elimination cook-off. We are just so happy
00:41:38We're feeling
00:41:40Nice and safe relieved so good
00:41:44The stage is set for the elimination cook-off
00:41:47hannah lawrence
00:41:49simone and viviana
00:41:51Mike and pete
00:41:52One of you will be the first team
00:41:56eliminated from kitchen headquarters
00:41:59And it's not gonna be us. No way. No way. We're staying
00:42:05I'm gonna manifest it. Hey, i'm sorry. We're not going home. We're not going home. We're not going home
00:42:10We have not given up. We are hungrier than ever. We need to leave friendship at the door
00:42:15It's fight club
00:42:20Next time
00:42:22starts
00:42:23Now it's the elimination cook-off if there's a time to fight it's now it might split
00:42:30We want to win this elimination cook-off so badly almost. Yeah, I know I know I know
00:42:36Which team will be eliminated from the competition
00:42:40I think that there's only be one team that's going home and it's definitely not us. You got a minute. Come on. I ain't going home
00:42:59Teams the stage is set for the elimination cook-off and it's happening right now
00:43:06In the second round of the walwarts family favorite challenge, we will have three teams cooking hannah lawrence
00:43:14simone and viviana
00:43:17Mike and pete
00:43:19One of you will be the first team
00:43:23Eliminated from kitchen headquarters. You're not going home today. I can tell you now just like the first round
00:43:29We want you to give us a family favorite this time
00:43:33desserts
00:43:36This is not my strong suit the least of all courses that I have confidence in
00:43:43I think desserts are way harder under pressure, you know, like we forgot ingredients
00:43:49In dessert the last time impress us and I press our guest judges because their vote counts, too
00:43:57Initially, everyone was a bit envious that rob and liam got the gig to be judges tonight
00:44:01But i'm not envious at all of them now they've got to make a decision tonight essentially about who goes home
00:44:08Teams, please move to your benches. You have 75 minutes to produce your family favorite dessert. May the best dessert win
00:44:17Obviously we don't want to go home
00:44:20So we're gonna have to cook for our lives. We've got this we have what are we thinking family favorite dessert
00:44:25Nonna's toasted coconut honey. Ginger cake a beautiful crostata for tutti bosco
00:44:30Okay, yes and your time starts now let's go guys
00:44:43This is it the elimination cook-off I just don't want to be eliminated yet
00:44:47I feel like we both got a lot to give i'm taking all these raspberries that little fire in my belly just burns bigger and bigger
00:44:55Hey, i've got some raspberries
00:44:57Then we'll start cooking we'll get straight into making this meringue. So this round we've got another family favorite
00:45:03We'll be doing a pavlova with lemon curd and raspberry coulis
00:45:08This is something that my family wants me to do every christmas. So my these egg whites are coming up nicely beautiful
00:45:15I'm, just gonna have to take my time with this. So i'll make sure the sugar incorporates. Yeah
00:45:21And then I will work my little tail off to get them in the oven
00:45:24Yeah, we do a very rustic version in our family and I don't think it's going to cut it with the judges
00:45:30So i've had to tweak the recipe i've had to make it smaller
00:45:34Oh, the thing that worries me about this dish is time the meringue it needs to cook and it needs to cool
00:45:39In the oven, so I need a motor. What's the key to a good pavlova?
00:45:44the meringue
00:45:45Being just brown on top looking really nice and crispy
00:45:49And in the middle it's nice and chewy and soft. Yeah. Yeah
00:45:52I'm gonna start with the
00:45:54with the almond
00:45:56Crust, okay short crust. Okay. All right today for dessert
00:46:03We're going to be serving crostata. I fruited the bosco. It means it's very tart. I'm gonna start with the
00:46:10Okay, so this dish is a dish that I used to eat in my auntie's house. I want to just in the memory of my auntie
00:46:17She's she's not died
00:46:19She's still alive. This is gonna be dedicated to her. So this is a dish that we often
00:46:25Been doing on the sundaes at home with my family
00:46:28No, usually a crostata is a big tart cut slices put on the plate and today we're going to take this recipe
00:46:35and we're going to
00:46:37Elevate it to the my kitchen rule standards. So i'm gonna cook them in a smaller
00:46:42Single serving you want to feel like it's going to be on a window of some very fancy bakery
00:46:48So yes, that's the feeling that we're going for today. It looks like they're doing little individual tarts
00:46:55Very nice, which I think is clever to do individual versus a lot big one. It's easier because if a big one
00:47:02goes wrong
00:47:04the whole
00:47:05tart is wrong
00:47:07Yeah, honestly, it's been so frustrating to go like from
00:47:10Score breaking to the bottom like an elimination cook-off kitchen HQ is
00:47:16Extremely intense. I feel overwhelmed
00:47:19Last time we disappointed the judges and it was a very hard pill to swallow. Let's not remember that
00:47:28No, we use it as a fuel baby
00:47:30We wanna remind the judges why we were number one and we want to win this elimination cook-off so badly
00:47:38We cannot go home like it is not an option we are not going home today, babe, we're not leaving today
00:47:46There's no way for dessert. We will be doing
00:47:50A toasted coconut honey ginger cake with lime curd and raspberry coulis
00:47:58This is a family dish my nonna's made this cake for years and I love it so
00:48:02I'm taking her recipe
00:48:04And putting my spit on it and the way we've elevated it i've only done a few times so it is stressful
00:48:09I'm gonna do double layers. We're gonna put lime curd inside. So there's a nice citrus flavor cream on top and a raspberry coulis
00:48:15Gosh, babe elimination being dessert. I honestly wish it was mains. We are very strong with mains
00:48:21So this is stressful last time we did a family favorite dessert was our waffles and they failed hard
00:48:25We got a two out of ten
00:48:27We are versing two teams that have delivered ten to this competition if there was a time to fight
00:48:32It's now we have to put everything into this dish
00:48:36What's your thought on the combinations of flavors?
00:48:39I think you could drop drop the raspberry and those four would be a better combination. Yeah
00:48:45um, otherwise
00:48:47I don't you could take the ginger out and those four would work
00:48:51Like lime basically you're saying there's one ingredient too many on that dessert. Yeah
00:48:56Just one too many
00:48:57There's a lot riding on this absolutely thank god we're not down there feeling so relieved to be up here
00:49:02We don't want to be in their position at all
00:49:04So we've achieved that so i'm feeling stoked one of these teams has to go home at the end of this cook
00:49:10if we're thinking strategically
00:49:13It would be nice to knock off hannah and laurence they've been our longtime rivalries so
00:49:19It may be nice to see them go
00:49:22They gotta go
00:49:24I think for us we'd love to knock sim and viv off. We would love it
00:49:28But no, it'd be handy because they are the probably the big threat the biggest threat to us
00:49:33I think we can probably outcook mike and pete and if we're playing strategy and playing our game
00:49:40I i'd have to be honest and say I'd prefer simone and viv to be eliminated tonight 100%
00:49:44Look, they're too strong. They're great cooks. So we have a much better shot if those two aren't in the competition
00:49:50All right teams 50 minutes gone you've got one hour left let's go
00:49:57Let's go
00:49:58All right, mike. I've just put the um
00:50:01Meringue in the oven meringues like a long slow cook probably for closer to an hour
00:50:08We don't have that time. So I need to whack the oven up and hopefully cook it quicker
00:50:12The crucial thing with this mic is it needs time to cool in the oven and that is something that we might be
00:50:20Running out of at this stage
00:50:22But one thing we know is we've done it as quickly as we can rest is left up to the gods
00:50:29Because I have made this cake so many times babe, i'm sorry, but I couldn't trust you to do it
00:50:32That's fine with me. I love being head chef because I love being in charge
00:50:36babe, I feel like I I've remembered these off by heart that
00:50:40I just know how it's supposed to taste and if it's not tasting right i'm going to be adding and changing some stuff up
00:50:46Look
00:50:47I'm cooking this recipe with love. I know every single ingredient. So i'm just throwing everything in for what I know
00:50:53This is a style of cooking lawrence hates it's we're two different cooks. I feel like we're going non-measuring babe and yet
00:51:01Here I am reaching for a measurement. I don't have time to measure
00:51:05We're in time constraints a little bit of this a little bit of that bang. Let's get it in babe
00:51:09This cake got to be able to taste the ginger and honey inside
00:51:12So i'm putting extra ginger if you've got the name of an ingredient in the title
00:51:17You've got to be able to taste it in the dish. So I know I need to have a strong ginger taste
00:51:21So i've added even more
00:51:23Oh, that looks good. We cannot serve a ginger cake and it not taste like ginger
00:51:27It may as well just be a butter cake. That is perfect batter. Do you want to taste it?
00:51:31I'd love to taste it
00:51:33Ginger's high
00:51:35Honey's there
00:51:38Oh, babe, I love that jesus you got a lot of ginger gosh
00:51:43It's lumpy
00:51:46Maybe lumpy ginger
00:51:48We've noticed that hannah and lawrence aren't measuring out their ingredients in their cake
00:51:53They may know the recipe off by heart. However desserts are about precision
00:51:58You cannot be putting up anything that isn't perfect at this stage in this competition because if one element is not right
00:52:05It can send you home that might actually bring them undone kind of feel a little bit sorry for them, don't we?
00:52:13Come on, I want to see the bubble
00:52:16Come on, bro
00:52:18We're on the clock
00:52:2045 minutes left on the clock and the tarts should be in now
00:52:25Like we gave ourselves half an hour to be able to prepare the dough and put the tart in the oven
00:52:33It needs to be now now i'm just putting
00:52:37Dots with the fork here in this way the bottom layer won't rise up. It's just gonna cook all evenly the tarts look
00:52:45Consistent the layer is thick but it's not overly thick
00:52:48So we think that this will hold the custard the berries everything it looks so good so far in the oven
00:52:56Let's go
00:52:5740 40 minutes
00:52:59Yeah
00:53:01I'm expecting something big from simona and viviana in the dessert in saying that a threat to you 100%
00:53:08I think everyone in this competition is a threat to us
00:53:10Rob and liam are the most competitive people i've ever met. They have full reign at the end of the next critique
00:53:16Someone goes home and that could be because of you. This is not fair. This is not fair
00:53:21It is a lot of power to influence who goes home
00:53:24I hope that rob and liam are not gonna bring us down just because we're a strong opponent. Can I kick them all out now?
00:53:32Sure
00:53:34And we're gonna stay calm. Yeah, you know, we're gonna win this competition. Yeah
00:53:40This judge's power is exactly where rob and I want to be
00:53:46Especially on elimination
00:53:48What
00:53:50Coming up we thought we'd ramp it up big time
00:53:55a shock announcement
00:53:56Are you serious turns the competition? Oh, no show on its head. There's a lot of tension in the hand
00:54:02I think we've got a massive target planted on our back
00:54:1230 minutes left no time to waste. Come on
00:54:15Come on
00:54:17So tonight three teams are cooking a family favorite dessert with only 75 minutes on the clock and it's an elimination round
00:54:24The bottom team's going to be eliminated and it's not going to be us. I'm not ready to go home. I ain't leaving mike
00:54:30Yes, how's your curd going?
00:54:33fan bloody tasty
00:54:35The dessert we're going to be making pavlova and lemon curd and raspberry couli. It tastes beautiful
00:54:41Do you think they'll put fruit on top?
00:54:43Yeah, traditional pavlova would have fruit salad dumped on top. I don't think we really want to put too much in the way of
00:54:50fresh fruit
00:54:51So we're going for the lemon curd and the raspberry couli instead
00:54:55What are you guys making lime curd and raspberry with lime curd? Yeah, i've just made a lemon curd now. No way. Yeah
00:55:03Why are you making a raspberry couli as well? Yeah
00:55:07I know great minds think alike
00:55:10That was unexpected unexpected ours is going to be better
00:55:16You see money and vivian are creating a tart of mixed berries now
00:55:21I hope it's a little bit more interesting than just a very tight. Yeah
00:55:25I saw some basil. It might be a good addition on there to really
00:55:29Elevate it. So now i'm making the basil cream
00:55:32It just gives like an elevation and a twist to this
00:55:35Italian classic no, we love basil. We put basil in every
00:55:40Almost every of our mains. So why not to put it in our dessert? Why not? Why not?
00:55:47so this is just gonna give like so much freshness and
00:55:51We just want to play with the balance between like sweet and savory. It's pretty risky. It's gonna be an explosion of flavor
00:55:59Let's hope so
00:56:03Yeah, I know I know I know
00:56:05One of the teams today is going home
00:56:10A idea that if we make a mistake today, he could send us home. This is not what we want
00:56:16I'm scared to go more to be honest just slightly longer
00:56:20It might split
00:56:24It's ready actually, that's it
00:56:27You just like to have the last word. This is a really intricate dessert. They're doing there's a lot of steps
00:56:36Wow, yeah, wow, how does it taste it's so good
00:56:41So I think
00:56:44I deserve some compliments. I'm very proud of her bravo. Thank you. I hate saying my name they do so well
00:56:57Takes her out perfect that is fluffy. It's light
00:57:05Pavlova lemon curd and raspberry mark and pete. I think it's an aussie classic
00:57:09I think it does sound like it is a simple combination
00:57:12so you want every element on that plate to pop but
00:57:14There's a lot of things that can go wrong with exactly and the meringue needs to be nice and crusty on the outside
00:57:19and really gooey in the middle
00:57:21Sorry, mike. So i'm just looking at the um, the
00:57:24Pavlovas time is running out. I checked the pavlova. They look a little bit pale
00:57:29They're just starting to brown a little bit on the tips. It's just starting to crisp now
00:57:33It's time to brown but it's not as crispy as it should be i'm looking at the time
00:57:38I'm, not going to be able to get that crispy outer shell, but we should get that nice marshmallowy
00:57:44inside
00:57:45Whether it's good enough really depends on the other teams
00:57:48It's exactly how I want it to be
00:57:51Oh, wow
00:57:54Tarts and being the oven they are golden and perfect
00:57:58You start building the tarts let's do it. It's finally time to plate up I can put custard and
00:58:05We are rushing against the clock. So like we need to make sure that they look perfect, but in a very small amount of time
00:58:13Take your time replacing take your time. Yeah
00:58:16Hey, this could be our last court. Yeah, i'm not even thinking about that at the moment
00:58:21All i'm thinking about is getting some very delicious food on the plate. Yeah
00:58:24I feel a bit sad
00:58:26like it could be the last plate we actually dish up to
00:58:30Colin and the other two judges and
00:58:33I don't wanna go home yet. Beautiful mate. Thank you
00:58:37Just go a bit quicker. Yeah, mate the curd is perfect
00:58:40This is the dessert that's keeping us in it's fluffy as anything. The ginger tastes amazing. So good
00:58:46Every single element on this plate has to look amazing
00:58:50Perfect, this is an elimination round if it doesn't look good. We're going home. I think nonna's gonna be so proud
00:58:58All right, we've got two minutes left. This is someone's last two minutes in the kitchen
00:59:07I am going home. I can tell you now. It's kind of weird thinking that robin liam will be critiquing our dessert
00:59:13I hope that robin liam are not gonna go too hard on the critique
00:59:18Because also they need to remember that they're judges just for today
00:59:22Tomorrow you're gonna be back a contestant darling one minute left who's staying in the competition and now the basil cream. Let's go
00:59:29Pete i'm just helping you put these flowers on pete with the tweezers. You got minutes. Come on
00:59:34I think the dish is looking really good. I think it's restaurant quality fine dining. It was like a castle on a plate
00:59:41Picasso had really ugly paintings
00:59:4330 seconds. Let's go finish that lady 30 seconds
00:59:49Let's go
00:59:51Oh, that's it. That's it
00:59:53Go go go. Come on. What are you happy about? What the elements look like? I think it looks fantastic
00:59:58Smart babe. Love it. That's it. You killed it
01:00:09Wow
01:00:13That's it, that's it
01:00:18Oh my god, look at some of the vivianas
01:00:28Thank you teams that was an exciting cook take a break while we taste your food, thank you
01:00:34Robin liam have full reign. They're gonna be tasting our food. They're gonna be scoring. This is scary. I am
01:00:40Powered the power they have this is a very powerful job
01:00:50You are here at the judging table
01:00:53About to do something we have never done before in the history of my kitchen rules. You are about to help decide
01:01:01Which team is eliminated from kitchen headquarters?
01:01:05We have to critique all these teams now and send one of them home with great power comes great responsibility
01:01:11Okay, let's start with simone and viviana
01:01:14costata and fruity de bosco
01:01:17This dish needs to save us
01:01:24This basil cream needs to be an explosion of freshness in your mouth, it looks
01:01:30Perfect. Now it has to be as good as it looks. Yeah
01:01:34We feel happy with what we produce today, we just hope that the judges have the same opinion as us
01:01:41Bon appetit
01:02:00Yeah, the basil cream's quite nice and fresh on top of that I mean the pastry's textbook
01:02:07This is a grand final dessert to me because they're so good at desserts
01:02:12Are we gonna give them a one?
01:02:16And now the second dish mike and pete's pavlova lemon curd and raspberry coulis
01:02:23I know it's a simple dessert, but I think she looks quite elegant and I hope the judges enjoy it. Thank you so much
01:02:30There's not much on the plate, but it'd be good at the end of the day
01:02:32There's only be one team that's going home and it's definitely not us. All right
01:02:41So
01:02:49Probably could have been a bit more browner on top with the meringue
01:02:53I would say with the amount of time they had it was difficult to get that crust
01:02:56But in saying that the lemon curd is beautiful. It's got that great texture
01:03:00It's got that punch in the mouth. You want citrus it counteracts the sweetness of the meringue. I'm, sorry
01:03:05You can't call this pavlova if there's no
01:03:08Building of fruits of some kind even just like that classic little bit of fresh passion fruit
01:03:12Just zipped over the top would have elevated the whole thing
01:03:15Okay. Now for the final dish
01:03:17We've got hannah and lawrence toasted coconut honey ginger cake with lime curd and raspberry coulis
01:03:26I feel like our dessert has so much flavor
01:03:29Thank you. Thank you very much
01:03:31We've got so many different elements and they all come together. So nicely
01:03:35like a little space
01:03:37odyssey
01:03:40We have done enough to stay in this competition, all right
01:03:54What am I chewing on it's like chunks of ginger
01:04:00It's sort of a bit of this a bit of that
01:04:02I actually really enjoyed the flavor combination. The sponge cake is is well done. It's moist and it's fluffy. It's light but
01:04:10There's grated ginger in there, which is pretty much raw ginger and that's what you're chewing on which is not very pleasant
01:04:17I want a bit more. Well the same as my compete so i'm putting the two of them in together at this stage
01:04:23I mean obviously one
01:04:26Team is pretty much safe, but we've got two more that we've got to make a decision about it's pretty split
01:04:32It's gonna be tough
01:04:34It's pretty um daunting feeling knowing that you're gonna have a say in sending someone home
01:04:40You're hesitant. There's just a lot, you know, you've hung out with these people for a while. You just feel bad for people
01:04:46We feel the same as you guys feel but at the end of the day, there's 100k to win and 74
01:04:52one team i'm now understanding that this job isn't all
01:04:56It's not all it's cracked up to be
01:04:59Feeling the way this is the super tough part of the job and I don't think i'm gonna like sending it home
01:05:19Oh my heart's racing I don't want to go home if we're eliminated tonight i'll be devastated
01:05:25So
01:05:27I'm not ready to go home. We have given everything we possibly can to this dessert. I'm praying it's enough
01:05:37We are very confident today problem is
01:05:40We were very confident last time too and it definitely didn't turn up
01:05:46As we wanted it to be
01:05:48So let's just hope that is not gonna repeat today
01:05:51So
01:05:53Teams food family heart history. It all matters
01:05:59Yes, it does matter but the food needs to be incredible if you want to stay in this competition
01:06:05Simone and viviana for dessert you created
01:06:09crostata e frutti de bosco
01:06:13So the pastry was
01:06:16Outstanding blonde crisp waifu like just thin enough to crack with a spoon the little
01:06:24filling inside the creme pate the almond
01:06:27Then we had the fruit and then we had that little basil on top
01:06:32Like that's thinking outside the box cut off. I couldn't have done better. Thank you. Thank you
01:06:37It was an amazing dish unbelievable. I love the almond crostata. I love the
01:06:41Thank you
01:06:42It was an amazing dish unbelievable. I love the almond cream in there
01:06:46Beautiful the fruits like everything had a place on the plate. It was fantastic guys should be proud. Thank you. Thank you
01:06:53I don't know if you want to win this competition, but if you want to you've got to keep the same game every day
01:06:59We are extremely happy about the critique we received it sounds like we are
01:07:07back on track
01:07:10Hannah and lawrence for dessert you gave us
01:07:13toasted coconut honey ginger cake
01:07:16with lime curd
01:07:18and raspberry coulis
01:07:20I really enjoyed your dessert guys. I love the sponge cake. I really like the curd with the raspberry
01:07:25I think it's just the ginger in there like it's a bit of a texture issue in the cake, but it was nice
01:07:30I think you've put up a pretty decent
01:07:33dessert
01:07:34That sponge cake
01:07:36fluffy light delicious
01:07:38Your ginger
01:07:41It was grated too thick and it was overwhelming into that cake
01:07:47Because you had a beautiful soft sponge cake and then you have those bits of ginger that you're chewing on
01:07:53Which is kind of nice to bite in but then it was a little bit woody in some ways
01:07:58I love the cake, but I didn't like the ginger your dessert was disjointed for me
01:08:03Too much ginger. Hey
01:08:05At least it was a ginger cake
01:08:07With a punch
01:08:10Mike and pete
01:08:11Pavlova with lemon curd and raspberry coulis
01:08:15Guys, it was a great combination when I ate it all together. I think the meringue needed a bit more crust on it
01:08:21I really liked coulis the curd as well as a whole. It tasted great to eat all together, but I do think
01:08:28We could have had more on the plate
01:08:31Listen as a flavor profile your dishes made a lot of sense
01:08:35But
01:08:36Texture wise it was missing a little bit
01:08:38It was missing on the meringue itself
01:08:41You need to have the to the contrast between the crusty outside and the gooeyness in the middle
01:08:45I really liked your lemon curd. It actually would have sat well in a lemon tart. It was that sharp
01:08:50I would have had some fruit over it a pavlova is meringue cream and fruit whatever fruit you decide to have
01:08:56It's up to you, but you need to have that three layers to be able to call it pavlova
01:09:02So
01:09:04Here in mike and pete's critique, I feel like this is gonna be a flip of a coin. It's gonna be close
01:09:10Teams, we had a huge decision to make
01:09:14For two teams, it will be a sweet decision for one a better pill to swallow
01:09:23As they will be eliminated it's time for the scores
01:09:27time for our combined scores
01:09:30I'm, not looking forward to this bit
01:09:36Small name viviana
01:09:40Tonight rob and I we score your dish
01:09:44A nine
01:09:47Thank you. Yes
01:09:50Yes, I score you
01:09:53A nine. Thank you
01:09:55Thank you, chef, thank you chef I'll score your dessert tonight a nine
01:10:00Thank you. Thank you
01:10:02I'm, pretty sure we're not getting nine strategies between our nines. So that gives your dessert a total score of
01:10:0927
01:10:10We're back on track baby. Like we're back. The italians are back, baby
01:10:15Mark and pete
01:10:22For your dessert we score you a
01:10:26Seven
01:10:31Okay
01:10:34A seven is a start that still leaves us in the firing line. I think mike and pete for your dessert tonight. I score you
01:10:43Seven
01:10:46Your score for your dessert tonight
01:10:49Is a seven
01:10:52So for your dessert tonight, that's a total score of 21
01:10:57Sevens all around it's not the lofty heights that we were hoping. Yeah, we might be going home tonight
01:11:04And now for hannah and lawrence hearing mike and pete scores. There's still hope for us. It's gonna be time
01:11:11hello, lawrence tonight
01:11:14We scored your dish
01:11:22A seven
01:11:24That's the best score we've got for a dessert. I still feel like we're in this. We're still in this
01:11:29I'm, definitely feeling anxious. Hey, i'm not ready to go home. I'm not ready to go home at all
01:11:45I hate the suspense of waiting for our final score. I just want to know now
01:11:49Simone and viviana, they're safe
01:11:52Mike and pete have gotten three sevens
01:11:56The boys gave us a seven
01:12:00We're still in it with a fighting chance
01:12:03I'm
01:12:04Holding lawrence's hands. I can hear lawrence's heart thumping
01:12:07Just tell us the scores
01:12:13Hannah and lawrence for your dessert tonight. I score you
01:12:19a
01:12:23Six I score you a six
01:12:35Oh god, it's not often i'm quiet and it's right now
01:12:39So that's a total score of 19 just below mike and pete which unfortunately means hannah lawrence
01:12:48You've been eliminated, sorry guys
01:12:54Honestly, we gave it everything we could
01:12:56We worked our butts off to get to where we are now. I'm just proud of how far we came
01:13:01We've had the best experience in the world. Honestly, this is everything i've ever wanted
01:13:07The only thing that I know for certain is i'm gonna marry this girl
01:13:13That is so beautiful
01:13:16Just thought we probably won't be cooking together a lot
01:13:33Robin liam your official judging duties are now over. Please join your fellow teams
01:13:40Well done
01:13:43Back to reality
01:13:45Good luck in the kitchen when you cook
01:13:48I'd say it's good to be back, but nah
01:13:51Josh's power. That was an insane day
01:13:53It was like one of the best days ever and he got to do it with my brother. So pretty special moment
01:13:59The top five
01:14:01The best of the best
01:14:04To show that you deserve to be here
01:14:07We thought we'd ramp it up big time
01:14:11I feel like the mood is changing
01:14:17There is a lot of tension in the head everyone is very nervous right now
01:14:24So like what's next
01:14:27We're going back around the country
01:14:30It's time for the ultimate instant restaurants. Oh, no joke
01:14:36Really
01:14:36Colin is a funny character. He always like to do the jokes. It must be a joke. It's a joke
01:14:41It's not funny, but it must be a joke. Are you serious? No, i've got a headache instant restaurant was the hardest
01:14:48Hardest day of our lives nearly
01:14:51And we're gonna do it all again
01:14:55We're asking for twice as many dishes
01:15:00To give your diners a choice
01:15:03That's two entrees two mains and two desserts
01:15:10Two entrees two mains two desserts, it's an a la carte. Yes. Yes. Yes. Yes. You can do this, ma'am
01:15:18No way
01:15:20Sitting at the table and everything. It's gonna be a few more weeks of uh
01:15:25fire and hell
01:15:27Over the years the ultimate instant restaurants have been the make or break for teams
01:15:34It is as tough as it gets
01:15:36But survive them and you'll have all the tools you need to come back here to kitchen headquarters
01:15:43And take out the title
01:15:47And cooking first
01:15:50Our judges for the day rob and liam
01:15:58Let's go
01:15:59We're gonna have to excel. Yeah, I think we've got a massive target behind on our back after our performances in hq
01:16:10Next time we're in victoria
01:16:14How's the serenity land with barbecue boys rob and liam better watch out boys
01:16:21Jane doesn't think barbecuing is cooking
01:16:23As we kick off our round of ultimate instant restaurants bigger better and harder
01:16:29Two entrees two mains two desserts so you can pick what you want on the menu. Wow. Wow. Wow
01:16:36w-o-o-o-o-w
01:16:40Wow
01:16:42For our five top teams, it's
01:16:46Crunch time
01:16:48Double the pressure just listen
01:16:50This challenge destroys you double the tactics. I'm picking it because I don't think i'm gonna like it the strategy
01:16:56We're just all of the dishes that we think that they will fall on to me. It was just crap
01:17:01Double the drama jenny and maddie. What are they gonna bring? We're not here to be like nice to each other
01:17:07Just because you're mr. Untouchable up there in the stars. I'm gonna win. I'm gonna win. She's on fire at the end of the round
01:17:15One team will be eliminated you are in the real danger
01:17:20of leaving this competition
01:17:22As the teams continue their quest to become mkr champions
01:17:27Everyone wants to get to the finish line. Anybody could win this competition. It's gonna be amazing