NARRATOR: Previously,
six teams from across the country...
ALL: Cheers! ..began the adventure of a lifetime.
Let's do it.
I did it babe.
Woo.
With some of the most amazing food MKR has ever seen.
A ten. A ten.
(CHEERING) Wow.
As round one concluded,
the top two teams confirmed their spot in the finals...
Oh, pinch me.
Don't pinch me.
..while one team said goodbye to the competition.
Ah, that sucks. Yeah.
And the remaining three...
MANU: OK. ..were delivered a twist...
You're going around the country again...
..no one saw coming.
..with some gate crashers.
What?
No way. No way.
So I'm like, "Well who are you, gate crashers?"
Game on, Mole.
Tonight, three original teams return for a brand new round.
This is our moment for redemption.
# Ohh. #
With three brand new teams of gate crashers.
AARON: We are super competitive.
CHRIS: They're not gonna know what hit them.
BRIGITA: We're confident, assertive sisters
and we are here to cook, not really be friends.
MEL: We're mums and we've been friends
since like we were seven and eight years old.
Let's get this party started.
Hey, hey, hey.
New rivalries will emerge...
CLAUD: Nobody knows what you're thinking.
Can't get a word in Claudean.
Claudean is so over the top.
We've never met anyone like her before.
Gate crasher. Yes?
Quiet down in the cheap seats, OK?
Alright, darling.
Claudean's a little bit more on the extreme end of no filter.
If you are disrespectful or horrible...
Right back at you. Look out.
ALL: Wey.
I wouldn't like to be in Claudean's bad books.
Neither would I.
..and the competition shifts to the next level...
Bloody good food.
..with dishes that will blow the judges away...
Perfect dish.
Perfect.
That's the best main
of the competition so far.
..as they fight it out to become MKR champions.
The heat is on brother.
Alright, let's get these.
Everybody wants that $100,000.
Woo-hoo.
Yum.
It's every man for themselves.
Look out.
Tonight we're in Sydney's Sutherland Shire
to kick off round two
and our first team to cook is the barbeque champions
and best mates Aaron and Chris.
I think we've sort of got a slight advantage in a way,
we've got the element of surprise.
They don't know us, they don't know what to expect.
We are here as gate crashers for a reason.
We are gonna bring the competition hard and fast to these teams,
they're not gonna know what hit them.
And we're gonna set the bar high.
# Hey-eh-eh-ah... #
I'm Aaron. And I'm Chris.
You want a bite?
We're just like two crazy good mates
that shared a passion of barbeque and food.
We're no strangers to food competitions,
we've been competing all through last year.
We're doing barbeque competitions.
They're looking good, colour's awesome.
Get a bit more char on 'em.
But we're here for all things smoked and all things meat.
Pulled pork for free.
When we go to competition,
we are sacrificing time away from both our families.
My wife, she's just one in a million,
so to come back empty handed is the last thing
that we want to do
and I have never met anyone as competitive as Aaron.
I will compete with anyone for anything.
Chris said he was really good at Mario Kart
so I challenged him to it and beat him.
I beat him the first time, just...
You got lucky.
# Super... #
We're here to win, we're here for the bragging rights.
We want to be number one.
# I'm unstoppable I'm super natural. #
Alright. Let's get this done.
Aaron and Chris have just five hours
to set up their restaurant, shop for ingredients
and prepare their dishes before the guest teams arrive.
We'll go butcher. Let's do this.
# Don't you tell me no truths I want all of your lies. #
The gate crasher thing,
it's just gonna change everyone's mindsets coming into it.
So are you nervous man?
I'm not, I don't usually get nervous.
I know that's why. Like I stay in the zone.
The redemption teams should be worried,
they weren't good enough the first time around
and they are blessed to be given a second chance.
The gate crashers are so confident
and they actually have no clue,
it's hilarious.
It feels like we're the mature age students
in this community access programme.
It's like we're the toolies.
# Set me on fire. #
Colin and Manu.
I know. They're gonna be in your house.
I can't believe it man, it's so surreal.
Aaron and Chris, gate crashers coming in against the OGs.
I think they're gonna be expecting big things
so they better impress 'em.
Man, how good would it be
to get straight through to the semi finals?
We got potential for it.
In terms of scores, I think 85 plus
is like a magic sort of place to be.
Anything below a 70 final score, I'm gonna be disappointed.
Alright, man, here we are. Butcher time.
What we know from Aaron and Chris's
they are barbeque champions
so there's gonna be meat, meat, meat, meat.
There's a lot of protein tonight.
Hey.
How are ya? MAN: Good.
So smoking meat and barbeque to me
is very special, I started as a butcher,
it's how Chris and I met, without barbeque,
we probably wouldn't know each other to be honest.
Let's start with a pork belly. Pork belly.
Let's do that, yeah.
For entree we are making crispy pork belly taco.
We're going to be eating with our hands tonight
and I love to eat like this.
Yeah, this one's a bit thicker.
Alright, cool man, that looks good.
They've said crispy pork belly, better give it to us.
If the pork is not the star of the dish,
if it's chewy, it's dry, we've got a problem.
CHRIS: OK. Pork ribs.
AARON: And six racks.
# Oh oh make you a believer. #
For main, we're making a barbeque plate.
We've got three different cuts of meat.
OK, lamb neck fillets.
We've got lamb fillets,
we've got pork ribs and we've got chicken wings.
This is our passion on a plate.
EVAN: Good luck. Thanks Evan, cheers man.
Thanks so much. Take care brother.
Barbeque plate, that's a lot of meat,
people are gonna expect different cuts,
cooked different ways
like you've set yourself up with a lot of work to do.
Alright, you got the trolley to push?
Yeah. OK, so we need limes and we need lemon.
For dessert, we are making lemon lime pie.
Lemon and lime pie.
I want this dessert to be well balanced
between the acidity and the sugar
and sometime when the dessert's too sweet,
it's just too much after a three course meal.
Alright, we found the car.
Aaron and Chris now have just over three hours
to prepare their dishes and set up their restaurant
before the guest teams arrive.
Dump 'em up here and let's go back
and see if we can get the rest.
Time is ticking.
It's very tight but we are just on track.
We've gotta set this Instant Restaurant up.
Right, these are gonna be some talking points, eh?
The name of our Instant Restaurant is Meat Dreams.
It just makes it all that much more real, eh?
Yep.
It's all about smoked meats and...
They're gonna smell it like. ..this is all fruit wood.
You can smell the fruitiness.
The meat's gonna speak to you.
At the end of the day,
we're gonna be bringing people together.
Yeah.
And we're gonna be sharing food, we're doing what we love.
We've got all our trophies up in the room.
If we have them trophies there and don't execute,
it's gonna be embarrassing for us. Yeah, I know.
We wanna put these teams on notice
and let them know we are here with purpose
and that purpose is to win. And we here to win.
That looks really, really good.
Gotta be proud of ourselves bro. Let's do this.
I wish we were sitting. Time to cook.
Let's go then. Let's go.
Let's get it.
The gate crashers have a level of naivety to them
because obviously they haven't seen what we've seen.
Sometimes the less you know, the better.
(BEEPING)
Clock started.
Oh my god.
Time's ticking, let's go, aprons on.
It's time to get these barbeques on.
So for the gateway, I'll do these Broncos.
The amount of barbeques that I've got at home is 12.
Take the heat deflectors.
And I've got about 13 to 15.
We've got about 30 barbeques between us.
Do we have enough? No.
So it's a big deal for us.
I love these smokers,
these is produced such good barbeque.
We're gonna be lighting charcoal briquettes.
It's not as easy as just switching on an oven.
You light 'em with a jet lighter.
Once they're on, you have to manage that temperature
like the whole time they're on.
They're burning nice, got that clean smoke.
Live fire needs management.
It needs to manage the amount of air flow to get into the smokers.
Yep, gonna bring these up to temperature.
We're using multiple smokers
to produce our menu tonight
and we need to be on top of all of them.
Alright, let's go start this prep.
Barbeques are lit.
I am straight into this meat for the main.
I'll start on the lamb next
'cause they are gonna take the longest.
Yep.
For main, we are making a barbeque plate.
We got pulled lamb, we got pork ribs,
we got chicken wings.
Need to trim the excess fat off the lamb.
We need to take the membrane off of the bottom of the pork ribs,
otherwise they're gonna go chewy.
I need to make a seasoning.
Still got a lot of stuff to work through
but we're on track at this stage.
This is the star of the show.
The pork ribs?
The pork ribs, the pulled lamb,
like this is what they're gonna be waiting for
when they see barbeque plate,
this is gonna be the hero dish.
I love smoked meat.
I'm an Egyptian heritage
and our cuisine's kofta, shawarma cooked over charcoal.
Get a chunk of peach wood on.
But with a little bit more smoke,
you know it's quite a unique flavour
if you've never tried smoked meat,
it's a wow type moment.
If you're a meat eater, if you're like a carnivore...
Yeah. ..this menu is for you for sure.
That smoke is ready Chris, we're at temperature,
we got that nice, clean smoke.
Yep.
Alright, lamb is going on.
I wanna be looking for a nice colour on this meat.
We want them to be tender, juicy, and full of flavour.
And then we're gonna get the pork ribs in.
Yep.
In the smoker, you know we're cooking out low temps
over a long period of time.
We've learned that it's always better
to get things on earlier than what you think
because you can always rest it.
Alright. Pork ribs look good Chris.
Alright, so I'll get this pork belly sorted for our entree
being the crispy pork belly taco.
Yep.
Pork belly is a protein that both of us love to cook.
You know pork belly's all about that crunch,
you want that nice sort of golden crisp
bubbles of nothing at the top.
Absolutely.
I'm just gonna jacquard the pork Aaron,
so we can penetrate tiny little holes
into the skin of the pork,
you know, when they bite into it
gives that sort of nice crunch.
For our crispy pork entree,
we're not boiling the pork belly first,
we're smoking it to infuse it with some smoke flavour.
So very carefully down.
And then we are frying more like Mexican,
South American style.
Now the meat's on,
definitely stressing a little bit less.
Yeah.
Don't cut yourself,
you're starting to get that cockiness
with the knife action.
Don't you start that.
You know the thing about you man is you're so competitive.
I am, I just get locked in the zone.
I know. That's why like we're such a good team
because like I just, you know. You have too much fun.
Alright, guests are gonna be here very soon.
OK. Let's get changed. Alright, let's do it.
# Now I'm gone now I'm gone now I'm gone
# Oh give me that fire
# Oh-oh-oh-oh
# Oh give me that fire
# Oh-oh-oh-oh... #
I didn't like the way those new people came into my home,
so I'm hoping they're gonna be a lot more friendly.
Going into the second round, I don't trust anybody.
Keep your friends close, keep your enemies closer.
New team cooking for us.
Man, this is gonna be interesting.
I wonder if they know what they're all in for.
This is our moment for redemption.
Yeah, we know what that beast of a kitchen is,
these gate crashers don't.
# Oh give me that fire. #
Hey boys. Here we go again.
Hi. How are we?
Hey, guys. How are we?
Good to see you guys.
Ciao, how are we?
We're here to put Lithuanian food on the map.
# Oh-oh... #
We are here to cook, not really be friends and.
PAT: I'm not a hugger.
Do you think they're all gonna hate us
after our gate crashing?
Oh. Everyone loves us, Amber.
Mums go wild.
Hi.
Welcome to the party.
Nice to see you girls smiling.
I felt very intimidated, there was no, hello.
I just wanted to smack her in the mouth.
# Ready or not game on game on
# Oh-oh-oh-oh
# Ready or not game on game on. #
(DOORBELL RINGS)
Is that our doorbell?
Is that, is that our, oh my god.
Guests are here. I'm gonna wash my hands.
Let's go greet 'em. Oh my god.
Can't keep 'em waiting.
Hey, here we go, man. You ready?
I'm ready.
Hi. ALL: Hi.
Come in guys.
Welcome.
Hello. How are you?
I will be cordial because obviously I'm in their home,
I wanna be respectful.
They did look excited to see everyone.
Good to see you. Welcome.
BOTH: Hi.
We're huggers.
We are definitely huggers.
Hi. Hello. Nice to meet you.
Welcome you. Thank you, thank you.
Alright.
Whoa.
# When the devil calls I'm gonna ride... #
Wowee.
This Instant Restaurant shouts barbeque,
shouts smokers, shouts grill.
You can smell that beautiful aroma
of American style barbeque just emanating through the house.
Wow.
I'm pretty excited.
It's very manly.
Hi everyone, my name's Chris.
I'm Aaron.
We'd love to welcome you to my house and we are thrilled,
absolutely pinching ourselves
to be standing here in front of you today.
We'd like to welcome you to our restaurant
called Meat Dreams.
The immature part of me sees Meat Dreams
and starts giggling.
Being immature, mid 30 year olds.
Yeah, like we're gonna have a giggle at this.
So Meat Dreams, we're gonna be serving
a lot of barbeque tonight.
Barbeque for us is about bringing people together,
which is what we've got here tonight.
And we hope you can leave here dreaming about the meat
that we're gonna be serving you in our menu tonight.
If there's anything you need, let us know. OK?
Enjoy. Thank you, boys.
Thank you.
Alright. How good was that?
Man, I can't believe it. Hey, like.
I know. I mean it was good.
What a day.
Starting to sink in a little bit more about
what we're getting ourselves into,
the pressure is starting to build.
You alright there, mate?
What you doing?
Just thinking.
So by looking at the teams immediately,
well, I'm gonna be honest,
I don't like any of them at all.
You just don't come into somebody's house
with that look on your face.
Sitting down at the table for the first time,
it was very awkward...
Uhm...
We had three teams that had obviously
all got to get to know each other.
We're sitting next to each other, that's bad.
And then two of us teams not knowing anybody,
not even each other. Us newbies.
We almost feel a little bit more of an alliance
with the original players.
These new people are more so the enemies at the moment.
Well, I'll start. Um, I'm Mel.
And I'm Amber.
And we are from New South Wales.
Ah, awesome.
Are you all competitive?
Um, she's definitely competitive.
Says the, says the dance mum.
I'm (BLEEP).
I was waiting for the F bomb to come out.
She swears.
ALL: Yay.
# Make sure Mama... #
I'm Amber.
And I'm Mel and we are primary school besties
from New South Wales.
And to be honest, if anyone else asked me to do this,
I would've told them to go and shove it.
Mel was the only one who would've done it for.
# Or the cloud bet your mama always... #
Five, six, seven, eight.
You know as busy mums, it's all about good home cooking.
Wow, that looks lovely.
Simple but delicious.
PRODUCER: You guys really think you could win My Kitchen Rules?
(BLEEP) yes.
I don't think you can say that.
Can't you? No.
Don't they just beep it out?
BOTH: Cheers.
Game on.
(LAUGHING)
I do have to add though, at a dance comp.
I am the mum who may pack a little mimosa in the....
In the handbag.
Do you roll up in your Land Cruiser or what's your vibe?
I don't have... Oh, wait I sort of do.
Oh, close. Close.
Bloody close.
You're one of those mothers.
No, no, I do have...
You've got the puffer vest on as well.
No, no.
Are you in activewear?
No, I don't wear activewear out of the house.
This girl's upper class.
I am, I'm a snob.
(LAUGHING)
She's a snob so that probably means
she likes the finer things in life.
Seemed quite posh, very, very foreign to me.
My name is Patricija and this is my sister...
Brigita.
Very intricate names. What nationality?
Uh, Lithuanian. Lithuanian.
It's real.
It's in the Baltic States, yeah, next door to Poland.
What do you guys do?
I'm an event and venue manager in Brisbane
for like a creative space.
Yep. Um...
And I'm a solicitor, so I do criminal defence.
Oh, wow.
I'm Patricija.
I'm Brigita.
And we're Lithuanian sisters from Brisbane.
Patricija can intimidate people without trying.
She's a confident, assertive bitch.
Yeah. # Duh... #
Yeah. I just have a resting bitch face.
Once you're done, put salt on it.
Yes, chef.
To be Lithuanian as a woman means that
you are the natural boss.
Should we start frying? How about you do that?
I think the other team should be concerned about us
because we're assertive, confident and we don't show vulnerability.
# She's got attitude... #
Paprizia.
Patricija. Oh, Patricija.
Yes. Patricija. Brigita.
Brigrido.
Brigita.
Yeah.
How does your mother say your name?
With a heavy Russian accent.
Yes.
(HEAVY RUSSIAN ACCENT) Brigita.
So what do we call you in short?
No, we don't like any shortened ones.
So I gotta remember the whole name?
They could have score ten outta ten for their resting bitch faces
without a doubt. I'd agree with that.
They scared me.
Yeah, they were scary. Yeah.
Patricija's pretty cute bro.
I'm not gonna deny it.
I can't help myself. I love love at the end of the day.
Alright, I'll wrap this lamb. We'll be back in a minute.
OK, buddy.
For the main I'm continuing to keep an eye on the pork ribs
and the pulled lamb.
Well that lamb is a beautiful colour.
So I'm wrapping this lamb up for the main,
and it's gonna really help to tenderise that meat
and speed up the cooking process because time is ticking.
I reckon we're gonna get the judges any minute.
I'm shitting my pants.
# Like what's up danger
# Can't stop me now
# I said I got you now
# Like what's up danger. #
(DOORBELL)
Whoa.
Speak of the devils.
Are you kidding me right now?
My knees were starting to get a little bit shaky.
Here we go.
You ready for this man? I'm ready.
Manu, Colin. Welcome.
Come in. Welcome.
Nice to meet you.
How are you, boys? How's it going?
I'm good.
Bonsoir.
(CHEERING)
Good evening, how are we?
Good evening indeed. Hi.
Hello new people.
Hello. Gate crashers.
How are we?
Fabulous.
Manu's very handsome in real life.
Have a look at her.
She's gone, mm-mm-mm.
I was a bit giddily when I saw Manu.
(GIGGLES)
So welcome Colin and Manu.
We're pinching ourselves to be standing in front of you,
we can't wait to serve you our three course menu.
Aaron and Chris, thank you for having us tonight.
And well of course
some of you have sat around the table like this before,
welcome back.
Thank you.
And for the newbies, the gate crashers, welcome to MKR.
First Instant Restaurant, oh my gosh, like so excited.
It's still very surreal... Yeah.
..to be here.
So at the end of this Instant Restaurant round,
it won't matter if you're a gate crasher
or a redemption team, all that matters is you deliver.
So the team that tops the leaderboards
will go straight to the semi final.
We still believe that we can win this competition
and these gate crashers,
they've come in to take our spots, we're not gonna let that happen.
No.
The lowest scoring team will be eliminated.
You are playing for the titles of My Kitchen Rules champions
and $100,000.
So you've gotta fight hard.
Coming up...
Whoa. If we don't get those crispy bubbles
and we end up with a soggy pork belly.
We are really feeling the pressure right now.
..can the barbeque champions deliver perfection?
The flavour profile on this is amazing.
I told you to put down the axe, Claudean. I told you.
And it's the OGs versus the gate crashers.
If you're disrespectful or you're horrible,
then look out. Oh, right back at you.
Wee. Oh, yes.
This is what I want.
Get your popcorn out.
Mm-hmm. This is gonna be entertaining.
# Alright. #
Aaron and Chris, we are looking for to tonight
what's on the menu?
OK. So pull your butchers twine to reveal your menu.
ALL: Oh.
Oh, yum.
So for entree we are serving crispy pork belly taco.
I was excited for Marcus
'cause I knew that he was going to be freaking out over that one.
Dude food.
For the main,
we've got a barbeque plate.
And for dessert
we are finishing with a lemon lime pie.
There's definitely a lot of meat there.
Yeah. A lot of work.
You think you have enough time to do this menu?
Look, it's gonna be tight,
but we wouldn't have put it forward if we didn't think
we'd be able to pull it off.
Fabulous. Good luck guys.
Thanks.
Alright, so gents, do you feel intimidated?
Yes, you do.
Yeah. Yeah. No, definitely, definitely.
They've offered a big menu full of meat
and knowing how hard barbeque is to get right,
if they can pull off all of these,
I mean it's, it's a, it's a huge task.
OK, let's get onto tortillas, man.
So our entree being crispy pork belly taco.
I've got my tortilla dough all rolled out.
I'm gonna put one of these tortillas on.
I'm gonna cook it. We're gonna see how it is. OK?
Yep.
As the barbeque guys, it's really important
for our entree to kick off,
set the tone for the rest of the evening.
So, nice bubbles.
I'm getting nice bubbles on this tortilla.
(LAUGHING AND INDISTINCTIVE CHATTER)
There's an elephant in the room that needs addressing.
Yeah.
What are you referring to?
Well, I mean are you pregnant?
Oh, no. Christian, what have you done?
I took a big risk on this one.
Are you calling me fat?
No. No.
Yes, I am actually.
First team of three. Whoo.
Yes. I'm the big elephant, a six-month pregnant elephant.
You don't call a pregnant lady an elephant.
Right, Chris, first strip of pork belly's in.
For this entree the star of the show was our crispy pork belly,
so we need this to deliver.
They've been smoked,
they've got a nice smoke flavour in 'em now, Chris.
Yeah. Awesome man.
We double fry it to really get that crunch
to really make that crackling pop.
Whoa. What are we at temp wise?
220.
Gotta make sure that temp holds,
otherwise we don't get those crispy bubbles
and we end up with a soggy pork belly.
Indeed.
So our biggest worry about the crispy pork belly
is making sure that our oil temp stays stable.
If it's overcooked it'll dry out.
If it's undercooked, they're potentially gonna go chewy.
Just watch that...
Oh, I was gonna say watch that oil temp.
I can hear it.
I know, it's hot.
We are having a little bit of trouble with temperature.
I knew this would be a challenge with these butane burners.
The cracklings looking good
but it's not exactly where we wanted it to be.
Time is not our friend.
We gotta get them served up, people are getting hungry.
From the moment we first saw the boys
across the table at your Instant Restaurant,
we said to each other, "Barbeque."
Oh, really?
Smokers barbeque. I mean we got...
Do you wanna know what I said?
I said...
But you're gonna tell us anyway.
Um, like food truck, hamburgery style things.
They gave me those vibes.
What about the awards?
Oh, I didn't see those. Wow. Oh.
Get over there, Christian.
We need to know who our competition is.
PAT: Are they meat awards or are they sporting awards?
They better be soccer awards.
Yeah, that's right.
We've got a first place burger award for steak wars 2022.
Third place hotdog.
If you're gonna put on show all your awards,
that's sending a statement. Mm-hm.
But this is a statement you are gonna have to back up
with your cook.
Third place poppers.
I told you to put down the axe, Claudean. I told you.
My first impressions of Claudean
was that she was very dominant, very confident.
I wouldn't like to be in Claudean's bad books.
Neither would I.
Are you still getting on?
I think until about 30 minutes.
It's an on and off thing, isn't it?
I love you.
Don't touch me, Christian.
I have a feeling that we might have come a little bit full circle
between Claudean and myself.
I think Christian by now should know that what I'm like
and I do joke a lot.
He's still a wanker. He talks like a wanker.
You just heard that.
(LAUGHING) That's gold.
So looking at this menu,
the entree
little crispy pork belly taco.
"Crispy pork belly."
I'm hoping it's a nice crisp.
I like fat, fatty pork belly.
Same as always, I agree with my wife.
Smart man.
Amber and Mel.
There's a lot of elements in there.
The fact that they have promised crispy you want crispy.
And definitely a homemade tortilla.
Tortilla.
Stop it.
PRODUCER: You're married Amber? I am, so is she.
AARON: The tortillas are looking good.
CHRIS: Thanks, man. The tortillas are looking good.
Did you take one out? I just took that out for you.
It was done. Alright, last pork belly is out.
OK, last tortilla is out. Oil is going off.
We know there's a few bits of pork belly
that aren't quite there,
but we hope it's enough to get us over the line.
It's time to plate it up our entrees.
Alright, tortillas down first.
OK, so you start with a guac.
Yep. I'm gonna go down after you with the pork belly.
Yep. So this is where we set the standard,
we want to hear that crunch.
So we have a look at the crispy pork belly,
a lot of it is looking really good.
I just hope this is as crispy as they like.
Man look at the bubbles, it's... Oh, some aren't as bubbly.
We did question a few of them
as the bubbles weren't quite there for the crackling.
We didn't have time to redo anything,
we knew we had to get these up, it's time to serve.
OK, let's go. Let's go, let's go. Let's go.
In the pineapple salsa we've got quite a bit of chilli
and we want the guacamole to cut through it.
And we're going with the strip of the salsa verde
next to the salsa. Yeah.
On top of that, that salsa verde,
which is quite punchy, quite zesty and full of flavour.
I love it.
Have they got all three garnishes, they've all got guac,
all got salsa verde, all got the salsa. We're good.
We put crispy pork belly on our menu
because it's something that we're both passionate about cooking,
we absolutely love it.
So if we don't get these 100% right,
I'm gonna find it very, very difficult
to be able to deal with that.
Done. Let's do it.
Entree is served.
Taking those first two dishes to the judges
and sitting it in front of them.
That was big moment. Wow. That was a big moment.
Chris and I have competed in the biggest stages on Australia,
but this will be the biggest thing we've ever done together.
Yeah. We're putting our reputation down the line here.
Thank you.
PAT: Oh, it smells yummy.
Thank you.
Thanks, Aaron. You're welcome.
They've dropped down these entrees just told us,
"Have a look what we can do."
How come you always get the bigger meal?
Thank you. Welcome.
Thank you. Thank you.
AARON: When our guests bite into this taco,
we want to hear that crunch from the pork belly
and we want that flavour explosion.
Here we go.
Like so?
Yes.
Something's not right, the crunches wasn't there.
Manu seemed to struggle to bite all the way across it.
We've got a bit of a chew factor here.
Yeah.
Barbeque champions Aaron and Chris
have just served up their entree, crispy pork belly tacos.
AARON: Watching him taste that dish, we know the flavour's there.
But then Manu seemed to struggle
to bite all the way across it.
The level of crunch isn't what it should be.
I'm a little bit worried about that.
MANU: Thank you boys.
Thank you. Thank you.
(WHISPERING)
The famous words.
I've been waiting.
(GIGGLES)
He's a bit cheeky, Manu.
A bit cheeky.
Should I say it?
It's a French sentence. You wouldn't really...
Are you ready for it, gate crashers?
Yeah. Yeah.
Bon Appetit.
Thank you.
Oh, yum.
Are you seriously using cutlery?
AMBER: It was yummy.
Just it needs be hotter.
CLAUD: Not crispy at all.
It was really good, but not consistent.
I just got one little crispy bite right at the end,
which was like saving the best for last.
The flavours were beautiful really, a nice balance.
Should you tell her or should I that I teeth are green?
Oh, stop it.
Oh shit, sorry, the middle one, yeah.
You're supposed to be there for her.
She didn't look at me, go.
Come on ladies, you're best mates.
I got your back babe.
34 years. 34 years of friendship.
The menu reads, "Crispy pork belly."
The pork belly was not crispy,
there was a piece there that I couldn't eat at all.
Definitely a miss for me.
Right. Marcus,
did you chew on that or you just swallowed it?
I thought it was absolutely delicious.
I thought the flavours were absolutely spot on
but honestly I'm quite impressed by this
minus the fact that it was like jerky,
the flavours were good.
You know, you had those elements
of the acidity from the pineapple playing with,
you know, the heat from what I thought was jalapenos originally,
maybe some cayenne's in there as well.
I think it was incredibly well balanced
and it shows what they are capable of.
There are slight imperfections but...
Obviously these guys can cook.
If the other two gate crasher teams can cook as well as these two,
then this competition has really just heated up.
AARON: I started feeling some butterflies for the first time.
Yeah. We really want to set the tone
for the rest of the evening
and back up some credibility of where we're coming from
with our experience.
Aaron and Chris,
for entree you served crispy pork belly taco.
The flavour profiles on this is absolutely amazing.
The balance between salt, savoury, spiciness,
the citrus,
like it really well balanced and that's a really hard thing to do
all wrapped up in a beautiful blanket
of the tortilla. Great.
Guac spot on,
the bread components was cooked really well.
The little fruit salsa with the chilli, amazing.
There's a lot of good things on this entree,
but Aaron,
your pork wasn't crispy,
it's just really chewy.
This was a ten for me, right,
till I ate it.
The pork right,
we could have fried it
a little bit better
to make it moister with a crispier skin.
And the disappointment of this dish
is everything else was so bloody delicious, guys.
That could have been a knockout dish.
That could have been a ten.
OK.
Let's go.
Thanks guys. Thanks guys.
ALL: Thank you guys.
I just tune out all the positives
and the only thing that keeps replaying in my head is
the critical component of the dish fell short.
Alright. Not...
(LAUGHTER)
Not what we want to start.
Oh my god.
We're the gate crashers, we wanted to just come in,
set the bar high
and we just hadn't met the mark on that first entree.
We need to turn it around now.
The light at the end of the tunnel for this main course
is that our prep time was utilised effectively.
A lot of our Maison plus was already done.
For our main, we're making a barbeque plate.
So we got barbeque sauce is ready.
We've got pork cribs, lamb is resting.
So I need to get this cornbread ready to go in the oven.
We love the recipe.
It's got a good kick from the jalapenos
and it's just a good all round cornbread.
We need to get this chicken on.
Alright, I'm gonna get a chimney going for these chicken wings.
We have always been our hardest critics.
We've been in situations where we've won a second or third
in a barbecue competition and we still go back and say
"That wasn't good enough, we could have done better there."
We are our worst own enemies. Definitely.
I wanna know what your first impressions of us were
and if they've changed a little bit.
Oh, I hated you.
(LAUGHTER)
And I still do.
(LAUGHTER)
Get your popcorn out. Mm-hmm.
This is gonna be entertaining.
Yeah, so I wasn't looking forward to meeting you tonight,
I was thinking, oh, my god, here's these bitches.
I was really looking forward to you meeting her.
(LAUGHTER)
If you're disrespectful or you are horrible, then look out.
Oh, right back at you.
Oh yes, this is what I want.
Just be honest.
Yes. Honest and respectful.
I'm not really intimidated by Claudean.
You did put her in her place.
Bloody oath, I did.
I feel like the people that can get on with me and do like me
are usually strong within themselves.
Yeah. If you are a weak person,
you ain't gonna get on with me
'cause I will pick you straight away.
Claudean takes up like 90% of every conversation at the table.
But it's good we really got to know her.
And no one else, so yeah.
What do you think about these two?
Well, we call them hipsters. Hipsters.
They're hipsters. (LAUGHS)
What did you girls think?
I didn't think much, to be honest.
Awkward.
I don't think that the young girls really took to me
straight away either. They were kind of a bit,
I could see them kind of, you know.
Still standoffish. Yeah, still standoffish.
She's got a game face.
Let's just put it this way,
I wouldn't wanna run into Patricija in a dark alleyway,
I would run the other way.
I wouldn't mess with her.
How you feeling at the moment, man?
I'm still so deflated after that.
What's it gonna take for us to be able to just get some of that back
just so we can keep on going?
How are you, boys? Hey!
It's all, can I just say it's all very quiet in here.
Oh, we're a bit... What's wrong with you, mate?
We're a bit flat. What's wrong?
Don't be flat. Yeah.
It was good to hear the feedback about the taste.
Banging dish, little element not right, yeah?
Yeah, true.
We're not in here to have a little teary, yeah?
I know. No, no, I'm not crying.
We're gonna turn it back around.
We're gonna be good. Gonna turn.
Let's rev it up, yeah? Colin, like as soon as he came in,
like the mood started lifting.
Show me some stuff.
I'm about to start making a coleslaw.
We've got cornbread over here,
which we've done, which is gonna go as part of the barbecue plate.
These are lamb necks, boneless lamb necks,
so we're gonna pull these apart.
You happy with that? That is, yeah.
Juicy, ready to pull apart.
Now? Yeah, I'm happy to.
See the way the middle is beautiful and the outside's a little bit.
In our world we sort of call this bark
but it still can't be dry. But it should be a little bit more.
You would mix up with a lubricant. Yes, yeah.
To wet it, yeah.
So that's like, that's Colin's handy hint for tonight
make sure we've enough lubricants.
Lubricants. OK.
Otherwise, you gotta get the same chat as we had before.
Yep. Alright, see you later.
Thanks, Colin.
Lubricate, lubricate.
He definitely sent us on a rollercoaster.
Oh, my god. It just keeps coming.
We started doubting ourselves
like another set of sinking feeling coming through here.
Yep.
Oh my god, it just keeps coming.
Colin's left the kitchen,
now we have real doubts about this main and getting it right.
Second guessing everything now, eh?
The barbecue plate is to commemorate us.
What we're all about.
Failing is something that we do not want to feel.
You unwrapped a lamb,
is there any juices in that or is it all dry?
There's a little bit, one of them,
one or two of them leaked, like the foil was pierced.
But it's not braised lamb, it's smoked lamb.
Yeah.
OK, So there is a difference in the technique,
but juice is important, you don't want dry meat.
This has got no juice in it, bro.
Just remember what Colin said.
What? Like?
Lubricant.
If he's concerned about the bark, take the bark out.
All the moist bits need to stay in.
What he is talking about, the dry outside,
we sort of call that bark,
which is something we're sort of used to in the barbecue scene
to add a little bit of a different texture.
Like I'm pulling away some of the bark
that I know like it's just, it's too barky.
It's a bit dry on the exterior.
So I think once it's all shredded,
as long as we get out any of those gnarly bits,
we should be OK juice-wise.
The hero of the barbecue plate, it's gonna be the pulled lamb
and the pork ribs.
I'm gonna take these pork ribs out, start glazing these.
Even though we had quite a bit of sauce,
we only gave the pork ribs a single glaze in the sauce.
We wanted to let the protein sort of shine through.
And then I'll get these wings on.
Let's do this man. Let's go bro.
The chicken wings, that's the last thing we need
for this barbecue plate. That's gonna be a hotter smoke
so we don't need too much time for that.
Alright, just getting these chicken wings on now, Chris.
Yeah.
Amber and Mel, what's your meat dream?
(LAUGHTER)
I believe. I believe sitting to her left.
I know what Amber's meat dream is.
MAN: Oh, my god.
Is there enough sauce on this?
(LAUGHTER)
You gonna make me go a red now. OK, yep.
I'm waiting.
My meat dream, not too much meat.
I'm actually not expecting a plate of meat.
I think that they're gonna get a really nice balance here.
So I think there might be maybe two different types of meat.
I'd like to see maybe ribs, wings
or even maybe like a homemade sausage.
Wings.
I'd really like to see a bit of lamb.
I'd love ribs and an element of freshness.
I'm hoping for brisket, wings.
Yeah, just lots of meat elements.
I am not a huge meat fan.
I'm not vegan anymore,
but I'm not looking for a five-kilo plate of meat or anything, no.
She only eats chicken now.
MANU: So you used to be a vegan?
For five years. Why?
(LAUGHTER) Yeah.
No, it's a genuine question.
WOMAN: No, no judgement. For ethics, yeah.
Ethics. Yeah.
But they've gone out the window now.
(LAUGHS SARCASTICALLY)
No, I was vegan at a time where it was very trendy.
I was a very like angry vegan if that makes sense.
MAN: Oh, god.
And I was quite forward with my views I would say,
which I agitated you.
She used to actually swap my soy milk to normal milk
and swap my other things. (REACTIONS)
I used to like rub bacon on her pots and pans.
I think we didn't talk for like three years.
Yeah, at one point. Oh, wow.
BOTH: Yeah. Pretty bad.
I think that was when we had like a bigger age gap between us.
I cannot imagine not speaking to my siblings for that long.
I mean we've all had fights with our siblings before,
but three years of not talking.
That's gotta be something big.
So there's a stubborn streak there.
Oh, it's genetic, yes, yeah.
BRIGITA: Yeah, definitely.
That was a bit scary. Fierce, fierce women.
I think the capacity for fire between Brigita and Patricija
is very possible.
Look at her, she's scary.
MAN: I was just gonna say that. (LAUGHTER)
Let's just not miss our plating window.
Yep, alright.
Chris, these chicken wings at about 70C need them to be at about 74, 75.
They are not far off being ready.
Chicken wings are tracking well, looking great.
We want them to be able to feel that crunch in the wing,
the crispy chicken wing.
I'm adding lubricant as Colin would say
to our pulled lamb.
Putting all the pork juices and mixing it through the lamb
to give it the moisture and lubrication
Colin was looking for.
I think it's gonna add a little bit of sweetness,
which it's not gonna go astray with this lamb at all.
So for our main, it is so complex
we have so many different elements to get right.
We had the lamb chicken wings, we had pork ribs.
Getting these pork ribs out to check them properly.
Yeah, are they juicy?
Like is there juice in there?
Yeah. Got good drawback on the bone.
So I've basted these pork ribs,
we're getting some moisture back into the lamb.
We've set ourselves to a high standard here
and this is one dish we want to impress.
OK, we've gotta move otherwise...
Alright, almost ready to plate.
We're known to be the barbecue champions,
there's a lot to lose here.
There's a lot on the line.
Like the pressure's on. Let's go.
Alright, you start plating.
In Sydney's south,
Aaron and Chris are getting ready to serve up their barbecue plate
for main course.
OK, the lamb looks way better than I think what we started with.
Yeah. Like in terms of juice.
We've added so much moisture into that lamb.
I'm a lot happier in terms of what I can see,
but with juicy it's not dripping,
hopefully, that's good enough for to go out on the plate.
OK, we've gotta move. Alright, almost ready to plate,
we need the cornbread to go on first.
What I'm worried about with our main is
there are so many elements going into one dish.
Pork ribs on the left.
So many things that could go wrong
and we really open ourselves up for a wide variety of critique
when you have so many elements on one dish.
We've got the cornbread, we've got the coleslaw,
we've got the pickles, we've got the meat,
there is so much going on.
What am I coming over with?
Ranch. Ranch for the wings.
We're going in with a little bit of our ranch dressing on top
of those chicken wings.
Doing a drizzle around.
Love it. Oh, that looks really good actually.
Pickled veg, then it's done.
OK, let's go. Let's go, let's go.
Ready, two best-looking ones. Which one Colin, which one Manu?
Let's go, let's go.
We're serving our barbecue plate
as the barbecue guys in our Instant Restaurant
called Meat Dreams,
like it doesn't get more stressful than it is right now.
Yep.
Ah, Colin's gonna want some juice on his plate.
Let's go this one for Colin.
Alright. Yeah?
Done, this one Manu. I'm happy, let's go.
Let's do it.
Our mains are served.
(ALL GASPING)
Thanks, mate.
Thank you. Damn, another good-looking dish
to see how well those two blokes have paid attention to detail.
It looked really, really good.
(SUSPENSEFUL MUSIC)
We're nervous because we know the feedback that we just had
for our entree,
we know that we need to pick up some points here for the main.
(SUSPENSEFUL MUSIC)
Thank you, gents.
Thank you.
Bon Appetit.
Everything really well cooked, the flavours were all there.
This whole pile.
Didn't really like the lamb,
was happy to pass that onto Brigita's cutting board.
The chicken's beautiful.
Lamb's dry.
What is this? Pork.
Doesn't even taste like pork. What's that?
I'm not a big meat eater, so.
The chicken wings are good.
Mm, they were so good.
Nick doesn't look like he's been eating for weeks.
(LAUGHTER)
You woofed, wooed that down.
Absolutely loved it.
The chicken cooked perfectly, just sliding off the bone.
The ribs, love the smoke, love the stickiness.
I think it's neigh on perfect.
Probably my most favourite main I've had.
It's a wake-up call.
It's a humbling experience. Yeah.
I think the thing is, is they've pulled off the consistency
that we wanted in our first cook.
Definitely.
And, and... Well, so far.
So far.
Patricija and Brigita,
there's still a lot of food on your boards there.
How you going?
We'll get to it.
I ate mine left to right as I normally do.
Who eats left to right?
Does she arrange her like peas from biggest to smallest?
Like that's some OCD-level stuff going on right now.
I'm just methodical like that. Yep.
Cornbread was delicious, chicken was great.
Not a fan of lamb.
I thought all the sides were very, very refreshing
and I love the sweetness of those ribs.
That's some of the best chicken I've had,
like, I wanna say in my life.
But it was really, really, really good
that that sauce with the chicken was perfect.
I feel like this is a really good main.
The lamb for me was too dry,
there could have been more sauce,
but I'm not, you know, I would never go out
and order a big plate of meat like this.
So it was hard for me to eat.
Is it better than your main course?
No.
The gate crasher's food did not intimidate me at all.
The pressure's on.
We've set ourself to a high standard here
and this is one dish we want to impress.
Aaron and Chris for main course, barbecue plate,
chicken was probably the best on there,
it was cooked really well, it was moist,
just falling off the bone.
Cornbread loved it.
Syrup really, it adds to it that little bit of sweetness.
I love the chilli.
Like there's people around here have said it's the best main
of the competition so far.
Wow.
I disagree.
What did I say to you in the kitchen?
Yeah, you were talking about lubrication in the kitchen.
(LAUGHTER)
Whoa, whoa, whoa.
I said lubricate.
Yes.
Did you?
BOTH: We did.
Yes. You did not.
I was like, oh my god, this cannot be happening.
The lamb's too dry for me, way too dry.
I just started feeling myself just sinking into the ground beneath me.
Look, we definitely took on that feedback in the kitchen.
We did add moisture, we did add the stock,
clearly not enough.
Like this is a bloody good plate of food
but what is the tagline that was created on MKR by me
for so many years?
Where's the sauce?
With the ribs, like what do you do?
Usually, you just put in a ball and you just shake it in.
You've got all those cups and medals everywhere,
just that's what we want from you.
It is the same type of competition.
It's probably the biggest competition
because there's a $100,000 to win,
probably the biggest price you've ever had.
Alright. Absolutely.
Thank you, boys. Let's go.
Cheers, guys. BOTH: Thanks guys.
Oh, such a hard one.
Why do we come back into this kitchen after everyone
and go, oh my god.
I know it's a hard one, like...
Again, it was another dish that was sort of good
but not great.
We need to try and just make sure dessert is singing above the rest.
OK. Yeah, I mean, where's the sauce?
We've got a sauce to go on.
Bro, I absolutely died when he said that
because that is like my biggest fear.
I told you this before, like if I hear Manu say where's the sauce?
Like oh my god, I can't believe that just actually happened.
It was almost a bit embarrassing,
we've tested ourself
on the biggest stages in barbecue.
We need to prove to these guys that we can cook
and I think it's all gonna come down to this dessert.
After receiving mixed reviews for entree and main,
Aaron and Chris are striving for a perfect dessert.
Let's do it! OK, so the pies are baked.
Thin pastry down the bottom, a nice, levelled layer of curd.
For dessert, we are making lemon-lime pie.
All our elements pretty much done,
all I have to do is make the meringue,
which just means a simple sugar syrup,
I've got my egg whites cream of tartar in the mixer
and I'm ready to go.
I love this dessert, man.
It's gonna finish like on such a good note.
It's got so much like zing and like vibrancy it.
I've made this pie many times before
you know, family occasions, birthdays.
It's one of those ones that everybody around me loves it.
I'm gonna start piping these tarts.
Alright.
It's so marshmallowy, so fluffy.
It looks amazing.
But we've just come back from hearing Manu give us a comment
about, "Where's the sauce?"
We better make sure we give him sauce.
Yeah.
Alright, OK.
What about charred orange and spiced rum sauce
for our dessert course to pair with this pie?
Yep.
Equal parts rum, orange juice.
How much sugar?
Equal parts.
So it's water and sugar which constitute a syrup.
And then we are adding the burnt orange
and we are adding the spiced rum.
It all gets mixed, try and thicken it up a little bit
for consistency and then it needs to cool.
It's a risky move
because it's not something that I would usually serve with this pie.
Do we serve this up in like little shot glasses
and let them pour it on?
Let's do it.
Hopefully, they can see that we're taking on their feedback.
Alright, dessert, lemon-lime pie.
I'm hoping that it's not too sort of tart.
I like me. CLAUDEAN: Like you.
(LAUGHTER)
I want a zing from the citrus,
but not... (CLICKS TONGUE) ..from a citrus.
(LAUGHS) That was like, you look like a ferret.
Oh, don't put that on. Oh, my god.
You know, I'm not a massive, sweet tooth.
And if I am having a dessert,
I do want something that is gonna be that real uplifting
sort of lighter way to finish off a meal
in terms of that sort of bright citrus note.
Christian's food knowledge,
that's a little bit intimidating,
but you know what, Christian's snob?
He's a food snob.
He is a snob.
Yeah, snob buddies. (LAUGHS) Snob buddies.
Love it.
If they do a meringue, they've got a pretty
it's pretty high standards when it comes to meringue
at this table.
After what Sonia and Marcus put forward.
Everyone's like, "Oh, Sonia's the dessert queen."
We've done so well
because it seems dessert is cursed in this competition.
No one's served up a good dessert but us.
So it's very American, isn't it? COLIN: Yeah.
Lemon-lime or key lime or whatever.
It's going to have to have a nice crumb.
Yep.
Cream.
Yeah, we'll see.
We'll see when it gets here.
A lot of stuff can go wrong with a lemon and lime pie.
You really need to have the sweetness there
and the tartness there, but not overpowering
but to be honest, so far tonight I'm not impressed.
And I definitely think after tasting both the entree and the main
that our food is definitely better.
Claudean and Anthony,
what is the score you got on your last Instant Restaurant?
53.
What is this score you would like to reach to your next cook?
93.
Yeah, let's hit the 90s.
So Anthony and I had a big talk after our cook
and Anthony said, "We've made it through.
"We're in this, so let's make this happen,
"let's win this competition."
New Claudean.
I am honoured and blessed to be still in the competition.
I've definitely changed my outlook since prior to cooking.
Two things could have happened, you could have just gone forward
or you can go backwards. It's up to you.
I am (BLEEP) going forward. You watch out.
(REACTIONS AND LAUGHTER)
So I think the teams that are in redemption
that get to cook a second time are the lucky ones.
They're gonna tell like if we knew what we knew now
at the start of this cook.
Yeah, yeah. We would've had a ten for a entree.
We're the gate crashers, we wanted to just come in,
set the bar high.
We haven't met our own expectations.
Like I'm just so happy we're on the home stretch,
there is a lot on the line here, we have to nail this dessert.
I always think this looks so sexy.
The taste of the lemon-lime pie should really be lemon-lime.
I'm gonna zest on the top here. Yeap.
We want a good pop of citrus all the way through this pie.
You should have that zing and that zest and that fruitiness,
it should just be like partying on in your mouth.
Yeah, and then a balance of sweetness from the meringue as well.
That sauce, I know they're gonna like that sauce.
It's there to compliment the pie.
I'm gonna start slicing this up.
Yeap. And we'll start plating, OK?
Yeah, done.
It looks amazing.
It's all balanced in terms of flavours, it was perfect.
I've got a good feeling about this one.
Oh, my god.
We are like four plates away from finishing our Instant Restaurant.
We've had a lot of mixed emotions, we're gonna hold our heads up high.
OK. Alright, we're ready.
I am feeling ecstatic.
Please, Manu, we love you, Manu.
Dessert is served.
What's in the sauce?
Spiced rum and orange.
Mm-hmm. Charred orange.
OK everyone, the sauce put as much as you'd like onto the meringue
to finish the dish.
(SUSPENSEFUL MUSIC)
Fingers crossed, we've done everything we possibly can.
We just hope that this one is just gonna send us
to where we want to be.
We are really feeling the pressure right now.
Aaron and Chris have just served up their dessert,
Lemon and lime pie.
(SUSPENSEFUL MUSIC)
We've got our fingers crossed,
We just hope that this one is just gonna send us
to where we want to be.
(SUSPENSEFUL MUSIC)
Thanks, guys.
We'll see you after. Thank you.
Thanks, guys.
Bon Appetit.
(SUSPENSEFUL MUSIC)
So sweet.
Just dig it in there.
I know because like the citrus bit.
Gives you like a zing. Mm.
Too much meringue?
Um... I dunno.
It is just way too sweet, overwhelmingly sweet.
I can't enjoy it.
I don't necessarily think that it was too sweet per se,
overall I think it is a good dessert.
I think they've done a great job of cooking the meringue
and then of torching the meringue.
They've shown great technique with that.
As a dessert, probably not the pellet cleanser
that I'd be looking for.
The sauce also didn't need to be on there, I don't think.
It didn't really add to the dish.
We got high expectations for this one.
We're the first team to cook out of the gate crashers,
we need to show them why we are here in this competition.
Aaron and Chris for dessert, you created a lemon-lime pie.
Pastry case, tick, lemon, lime curd, tick, meringue, tick.
If you try just the curd and the pastry itself,
then it's like, it's a really nice lemon pie.
But I think there's too much meringue
which makes the dessert very sweet.
And that was completely unnecessary
but as I say, there's a lot more positive than negatives.
You've done very well.
Technically, it's a great dessert, you know,
one of those pies you have when you're a kid.
Pastry was good
but I would've added a bit more lemon to the actual curd.
'Cause I like that smack in the mouth of the lemon.
If we had our night over again with the feedback you've given us,
we'd be able to deliver some amazing dishes.
So everybody else says.
(LAUGHTER)
Yeah, that's, yeah, yeah.
Well, thank you, gentlemen, we call you back with some scores.
BOTH: Thank you.
Thanks, boys.
After finishing dessert,
it's time for each team to score Aaron and Chris's Instant Restaurant
out of ten.
So for entree we had the crispy pork taco,
beautiful, beautiful plate.
Yeah, that was really good.
CHRISTIAN: Flavours were great on it.
Flavours were brilliant.
Yeah, I think the boys did a great job.
You know, not everything was perfect,
but mine was a bit chewy.
I didn't get any crispy pork.
For mains, were a bit of barbecue plate,
which was, I was super happy with.
Yeah.
The chicken was kick ass.
It was, it was probably the best chicken I've ever had.
It was beautiful.
I didn't really enjoy it,
for me, it was dry.
And dessert lemon-lime pie.
Yeah.
The meringue was beautiful and glossy and creamy.
Still a bit of dessert than us.
Yeah. (LAUGHS)
Overall, they've done a really good job tonight.
It's a lot of work.
ANTHONY: I love a sweet thing, but too sweet for me overall.
Too sweet, yeah.
So what do you think?
If we wanna get anywhere in this competition,
we are going to have to be strategic in the way that we do things
as well.
I'm happy with a seven. You think a seven?
Yeah, I think a seven. I think so.
I think that's a well-deserved seven.
Obviously, everybody wants that $100,000
and it's like every man for themselves.
It was still good but it wasn't amazing.
I'm happy with the six.
For me, it's more a six, you good with that?
Six it is then, yeah. Alright.
Six it is.
I'm thinking six or seven.
I think seven given technique.
Yeah. And amount of elements.
You really wanna win this, right?
You've told me you really wanna win this.
Yes. Five.
You wanna be strategic then I'm gonna be strategic too.
I'm taking all my feelings out of it.
I think four. Four?
Yeap.
OK, let's go, four.
It's been an absolute rollercoaster over a night
we're just hoping they can focus on the positives
and give us a good score.
We put everything into these three courses
and we walk in with our heads held high.
We wear our heart on our sleeves,
so you know, I love you, bro.
Did I say that? Yeah.
Aaron and Chris, thank you for inviting us into your home
and sharing your love of all things barbecue
and now it's time for the scores.
The guest teams have given you a combined score of 30, outta 50.
We're actually pretty happy.
It definitely picked me up
and I'm like, maybe we've got a chance here.
Yeah, maybe it was better than what we giving us credit for.
Maybe we've a chance here. Absolutely.
And now it's our turn, we'll be scoring each dish at a ten.
Gents, for entree you served us crispy pork belly taco.
Beautiful presentation, great tortilla,
it looked like an amazing entree to start,
unfortunately, your pork was a little chewy
and your skin wasn't quite crispy.
The sauce had that zing, had the power.
Loved the fruit component
'cause it added a sweetness to the dish.
If you had to cook the pork different,
I would've given you a ten.
I think it was still a good dish.
For your entree tonight I score you a seven.
The score I'm giving you for your entree is a seven.
I thought we might've been closer to an eight,
but seven is still fair at the end of the day.
We'll take it. Yeah, we'll take it.
For your main course, you gave us a barbecue plate,
you guys showed you can really cook.
But then you also showed that the different elements on this plate
the pressure and the competition can get to you.
The pork was beautiful and tender,
needed that sauce, the lamb was too dry for me.
The lamb was maybe a little dry but delicious
and you brought freshness with the salads
and acidity, with the onions and pickles.
The only thing that I was missing is meat, meat, meat,
sauce, sauce, sauce, that's it.
The score I'm giving you for your main course is a seven.
For your main course tonight, I score you seven.
It was good to hear the positive,
everything else was cooked well,
I'll definitely take a seven on that one.
For dessert, lemon-lime pie.
Great pastry, great curd, great meringue,
just the ratio was unbalanced
and for that reason, a little too sweet.
And the little shot just wasn't necessary to be honest with you
but you've done OK.
Technically, spot on
but you didn't balance your flavours.
For your dessert tonight I score you a seven.
The score I'm giving for your dessert is a seven.
We know it only would take a few minor tweaks
and we may very well have got a perfect score.
So Aaron and Chris,
that gives you a grand total score of...
..72.
We were happy, we'll come back bigger, better
and stronger next time.
After the first Instant Restaurant
of round two,
Aaron and Chris are at the top
of the leaderboard
with a score of 72.
But there are five more
Instant Restaurants to go
in this round.
I think you are a team to be watched.
On that notes, we are going next to Brisbane.
Yeah, let's go back to Sunny Brisbane.
We are definitely ready to show the gate crashers what's up?
I'm in it for me and I'm in it for Anthony
and that's it.
Thank you. Alright, we'll see you there.
I'm going to welcome people into my home like I usually do,
make them feel at home.
The rest is up to them.
Thank you, Chris.
And then if something happens, if someone wants to poke the bear,
then I'll just let her off the chain.
Good, thanks so much for coming. See you at our house.
Yeah, yeah. (ROARS)
(LAUGHS) Get 'em girl.
Captioned by Ai-Media ai-media.tv