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NARRATOR: Previously,

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six teams from across the country...

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ALL: Cheers!
..began the adventure of a lifetime.

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Let's do it.

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I did it babe.

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Woo.

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With some of the most amazing food
MKR has ever seen.

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A ten.
A ten.

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A ten.
A ten.

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(CHEERING)
Wow.

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As round one concluded,

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the top two teams
confirmed their spot in the finals...

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Oh, pinch me.

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Don't pinch me.

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..while one team said goodbye
to the competition.

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Ah, that sucks.
Yeah.

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And the remaining three...

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MANU: OK.
..were delivered a twist...

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You're going around
the country again...

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..no one saw coming.

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..with some gate crashers.

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What?

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No way. No way.

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So I'm like,
"Well who are you, gate crashers?"

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Game on, Mole.

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Tonight, three original teams
return for a brand new round.

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This is our moment
for redemption.

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# Ohh. #

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With three brand new teams
of gate crashers.

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AARON: We are super competitive.

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CHRIS: They're not gonna know
what hit them.

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BRIGITA: We're confident,
assertive sisters

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and we are here to cook,
not really be friends.

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MEL: We're mums
and we've been friends

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since like we were
seven and eight years old.

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Let's get this party started.

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Hey, hey, hey.

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New rivalries will emerge...

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CLAUD: Nobody
knows what you're thinking.

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Can't get a word in Claudean.

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Claudean is so over the top.

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We've never met
anyone like her before.

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Gate crasher.
Yes?

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Quiet down
in the cheap seats, OK?

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Alright, darling.

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Claudean's a little bit more
on the extreme end of no filter.

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If you are disrespectful
or horrible...

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Right back at you.
Look out.

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ALL: Wey.

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I wouldn't like
to be in Claudean's bad books.

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Neither would I.

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..and the competition
shifts to the next level...

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Bloody good food.

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..with dishes
that will blow the judges away...

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Perfect dish.

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Perfect.

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Perfect.

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That's the best main

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of the competition so far.

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..as they fight it out
to become MKR champions.

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The heat is on brother.

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Alright, let's get these.

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Everybody wants that $100,000.

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Woo-hoo.

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Yum.

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It's every man for themselves.

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Look out.

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Tonight we're in
Sydney's Sutherland Shire

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to kick off round two

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and our first team to cook
is the barbeque champions

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and best mates Aaron and Chris.

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I think we've sort of got
a slight advantage in a way,

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we've got the element of surprise.

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They don't know us,
they don't know what to expect.

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We are here as gate crashers
for a reason.

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We are gonna bring the competition
hard and fast to these teams,

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they're not gonna know
what hit them.

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And we're gonna set the bar high.

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# Hey-eh-eh-ah... #

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I'm Aaron.
And I'm Chris.

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You want a bite?

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We're just like
two crazy good mates

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that shared a passion
of barbeque and food.

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We're no strangers
to food competitions,

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we've been competing
all through last year.

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We're doing barbeque competitions.

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They're looking good,
colour's awesome.

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Get a bit more char on 'em.

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But we're here for all things smoked
and all things meat.

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Pulled pork for free.

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When we go to competition,

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we are sacrificing time away
from both our families.

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My wife,
she's just one in a million,

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so to come back empty handed
is the last thing

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that we want to do

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and I have never met anyone
as competitive as Aaron.

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I will compete
with anyone for anything.

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Chris said he was really good
at Mario Kart

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so I challenged him to it
and beat him.

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I beat him the first time, just...

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You got lucky.

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# Super... #

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We're here to win,
we're here for the bragging rights.

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We want to be number one.

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# I'm unstoppable
I'm super natural. #

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Alright. Let's get this done.

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Aaron and Chris
have just five hours

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to set up their restaurant,
shop for ingredients

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and prepare their dishes
before the guest teams arrive.

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We'll go butcher.
Let's do this.

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# Don't you tell me no truths
I want all of your lies. #

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The gate crasher thing,

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it's just gonna change
everyone's mindsets coming into it.

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So are you nervous man?

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I'm not,
I don't usually get nervous.

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I know that's why.
Like I stay in the zone.

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The redemption teams
should be worried,

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they weren't good enough
the first time around

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and they are blessed
to be given a second chance.

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The gate crashers
are so confident

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and they actually have no clue,

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it's hilarious.

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It feels like
we're the mature age students

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in this community access programme.

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It's like we're the toolies.

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# Set me on fire. #

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Colin and Manu.

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I know.
They're gonna be in your house.

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I can't believe it man,
it's so surreal.

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Aaron and Chris, gate crashers
coming in against the OGs.

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I think they're gonna be expecting
big things

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so they better impress 'em.

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Man, how good would it be

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to get straight through
to the semi finals?

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We got potential for it.

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In terms of scores,
I think 85 plus

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is like a magic sort of place to be.

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Anything below a 70 final score,
I'm gonna be disappointed.

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Alright, man, here we are.
Butcher time.

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What we know
from Aaron and Chris's

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they are barbeque champions

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so there's gonna be
meat, meat, meat, meat.

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There's a lot of protein tonight.

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Hey.

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How are ya?
MAN: Good.

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So smoking meat
and barbeque to me

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is very special,
I started as a butcher,

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it's how Chris and I met,
without barbeque,

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we probably wouldn't know
each other to be honest.

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Let's start with a pork belly.
Pork belly.

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Let's do that, yeah.

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For entree we are making
crispy pork belly taco.

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We're going to be eating
with our hands tonight

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and I love to eat like this.

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Yeah, this one's a bit thicker.

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Alright, cool man, that looks good.

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They've said crispy pork belly,
better give it to us.

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If the pork is not the star
of the dish,

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if it's chewy, it's dry,
we've got a problem.

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CHRIS: OK. Pork ribs.

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AARON: And six racks.

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# Oh oh make you a believer. #

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For main,
we're making a barbeque plate.

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We've got three
different cuts of meat.

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OK, lamb neck fillets.

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We've got lamb fillets,

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we've got pork ribs
and we've got chicken wings.

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This is our passion on a plate.

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EVAN: Good luck.
Thanks Evan, cheers man.

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Thanks so much.
Take care brother.

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Barbeque plate,
that's a lot of meat,

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people are gonna expect
different cuts,

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cooked different ways

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like you've set yourself up
with a lot of work to do.

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Alright,
you got the trolley to push?

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Yeah. OK, so we need limes
and we need lemon.

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For dessert,
we are making lemon lime pie.

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Lemon and lime pie.

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I want this dessert
to be well balanced

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between the acidity
and the sugar

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and sometime when the dessert's
too sweet,

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it's just too much
after a three course meal.

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Alright, we found the car.

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Aaron and Chris
now have just over three hours

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to prepare their dishes
and set up their restaurant

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before the guest teams arrive.

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Dump 'em up here
and let's go back

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and see if we can get the rest.

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Time is ticking.

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It's very tight
but we are just on track.

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We've gotta set
this Instant Restaurant up.

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Right, these are gonna be
some talking points, eh?

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The name of our Instant Restaurant
is Meat Dreams.

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It just makes it all that
much more real, eh?

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Yep.

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It's all about smoked meats and...

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They're gonna smell it like.
..this is all fruit wood.

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You can smell the fruitiness.

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The meat's gonna speak to you.

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At the end of the day,

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we're gonna be
bringing people together.

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Yeah.

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And we're gonna be sharing food,
we're doing what we love.

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We've got all our trophies
up in the room.

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If we have them trophies there
and don't execute,

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it's gonna be embarrassing for us.
Yeah, I know.

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We wanna put these teams on notice

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and let them know we are here
with purpose

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and that purpose is to win.
And we here to win.

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That looks really, really good.

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Gotta be proud of ourselves bro.
Let's do this.

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I wish we were sitting.
Time to cook.

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Let's go then.
Let's go.

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Let's get it.

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The gate crashers
have a level of naivety to them

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because obviously they haven't seen
what we've seen.

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Sometimes the less you know,
the better.

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(BEEPING)

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Clock started.

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Oh my god.

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Time's ticking,
let's go, aprons on.

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It's time
to get these barbeques on.

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So for the gateway,
I'll do these Broncos.

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The amount of barbeques
that I've got at home is 12.

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Take the heat deflectors.

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And I've got about 13 to 15.

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We've got about 30 barbeques
between us.

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Do we have enough?
No.

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So it's a big deal for us.

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I love these smokers,

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these is produced
such good barbeque.

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We're gonna be lighting
charcoal briquettes.

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It's not as easy
as just switching on an oven.

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You light 'em
with a jet lighter.

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Once they're on,
you have to manage that temperature

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like the whole time they're on.

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They're burning nice,
got that clean smoke.

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Live fire needs management.

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It needs to manage the amount
of air flow to get into the smokers.

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Yep, gonna bring these
up to temperature.

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We're using multiple smokers

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to produce our menu tonight

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and we need to be on top
of all of them.

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Alright,
let's go start this prep.

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Barbeques are lit.

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I am straight into this meat
for the main.

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I'll start on the lamb next

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'cause they are gonna take
the longest.

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Yep.

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For main,
we are making a barbeque plate.

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We got pulled lamb,
we got pork ribs,

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we got chicken wings.

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Need to trim the excess fat
off the lamb.

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We need to take the membrane off
of the bottom of the pork ribs,

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otherwise they're gonna go chewy.

256
00:09:52,200 --> 00:09:53,480
I need to make a seasoning.

257
00:09:54,200 --> 00:09:56,520
Still got a lot
of stuff to work through

258
00:09:56,600 --> 00:09:58,480
but we're on track at this stage.

259
00:09:58,560 --> 00:10:00,440
This is the star of the show.

260
00:10:00,520 --> 00:10:01,560
The pork ribs?

261
00:10:01,640 --> 00:10:03,200
The pork ribs,
the pulled lamb,

262
00:10:03,280 --> 00:10:04,640
like this is what
they're gonna be waiting for

263
00:10:04,720 --> 00:10:06,360
when they see barbeque plate,

264
00:10:06,440 --> 00:10:08,080
this is gonna be the hero dish.

265
00:10:10,240 --> 00:10:12,200
I love smoked meat.

266
00:10:12,280 --> 00:10:14,080
I'm an Egyptian heritage

267
00:10:14,160 --> 00:10:18,720
and our cuisine's kofta,
shawarma cooked over charcoal.

268
00:10:18,800 --> 00:10:21,040
Get a chunk of peach wood on.

269
00:10:21,120 --> 00:10:23,160
But with a little bit more smoke,

270
00:10:23,240 --> 00:10:25,120
you know it's quite a unique flavour

271
00:10:25,200 --> 00:10:27,040
if you've never tried smoked meat,

272
00:10:27,120 --> 00:10:28,120
it's a wow type moment.

273
00:10:28,200 --> 00:10:29,720
If you're a meat eater,
if you're like a carnivore...

274
00:10:29,800 --> 00:10:32,160
Yeah.
..this menu is for you for sure.

275
00:10:33,720 --> 00:10:36,200
That smoke is ready Chris,
we're at temperature,

276
00:10:36,280 --> 00:10:37,960
we got that nice, clean smoke.

277
00:10:38,040 --> 00:10:39,280
Yep.

278
00:10:39,360 --> 00:10:41,600
Alright, lamb is going on.

279
00:10:41,680 --> 00:10:43,520
I wanna be looking
for a nice colour on this meat.

280
00:10:43,600 --> 00:10:48,000
We want them to be tender,
juicy, and full of flavour.

281
00:10:48,080 --> 00:10:50,040
And then we're gonna get
the pork ribs in.

282
00:10:50,120 --> 00:10:51,200
Yep.

283
00:10:51,280 --> 00:10:54,480
In the smoker, you know
we're cooking out low temps

284
00:10:54,560 --> 00:10:56,400
over a long period of time.

285
00:10:56,480 --> 00:10:57,840
We've learned that
it's always better

286
00:10:57,920 --> 00:10:59,680
to get things on earlier
than what you think

287
00:10:59,760 --> 00:11:01,360
because you can always rest it.

288
00:11:01,440 --> 00:11:03,400
Alright.
Pork ribs look good Chris.

289
00:11:04,960 --> 00:11:08,520
Alright, so I'll get this pork belly
sorted for our entree

290
00:11:08,600 --> 00:11:10,880
being the crispy pork belly taco.

291
00:11:10,960 --> 00:11:12,080
Yep.

292
00:11:12,160 --> 00:11:15,960
Pork belly is a protein
that both of us love to cook.

293
00:11:16,040 --> 00:11:17,920
You know pork belly's
all about that crunch,

294
00:11:18,000 --> 00:11:20,720
you want that nice
sort of golden crisp

295
00:11:20,800 --> 00:11:22,320
bubbles of nothing at the top.

296
00:11:22,400 --> 00:11:23,360
Absolutely.

297
00:11:23,440 --> 00:11:25,000
I'm just gonna jacquard
the pork Aaron,

298
00:11:25,080 --> 00:11:27,120
so we can penetrate
tiny little holes

299
00:11:27,200 --> 00:11:29,000
into the skin of the pork,

300
00:11:29,080 --> 00:11:30,800
you know,
when they bite into it

301
00:11:30,880 --> 00:11:33,160
gives that sort of nice crunch.

302
00:11:33,240 --> 00:11:35,600
For our crispy pork entree,

303
00:11:35,680 --> 00:11:37,520
we're not boiling
the pork belly first,

304
00:11:37,600 --> 00:11:40,520
we're smoking it to infuse it
with some smoke flavour.

305
00:11:40,600 --> 00:11:43,240
So very carefully down.

306
00:11:43,320 --> 00:11:46,600
And then we are frying
more like Mexican,

307
00:11:46,680 --> 00:11:48,360
South American style.

308
00:11:49,240 --> 00:11:50,440
Now the meat's on,

309
00:11:50,520 --> 00:11:52,040
definitely stressing
a little bit less.

310
00:11:52,120 --> 00:11:53,440
Yeah.

311
00:11:54,200 --> 00:11:55,240
Don't cut yourself,

312
00:11:55,320 --> 00:11:56,720
you're starting
to get that cockiness

313
00:11:56,800 --> 00:11:57,880
with the knife action.

314
00:11:57,960 --> 00:11:59,960
Don't you start that.

315
00:12:02,400 --> 00:12:04,760
You know the thing about you man
is you're so competitive.

316
00:12:04,840 --> 00:12:06,560
I am,
I just get locked in the zone.

317
00:12:06,640 --> 00:12:08,680
I know. That's why
like we're such a good team

318
00:12:08,760 --> 00:12:11,040
because like I just, you know.
You have too much fun.

319
00:12:12,680 --> 00:12:15,760
Alright,
guests are gonna be here very soon.

320
00:12:15,840 --> 00:12:17,960
OK. Let's get changed.
Alright, let's do it.

321
00:12:20,000 --> 00:12:23,680
# Now I'm gone now I'm gone
now I'm gone

322
00:12:23,760 --> 00:12:26,800
# Oh give me that fire

323
00:12:26,880 --> 00:12:28,640
# Oh-oh-oh-oh

324
00:12:28,720 --> 00:12:30,680
# Oh give me that fire

325
00:12:30,760 --> 00:12:32,960
# Oh-oh-oh-oh... #

326
00:12:33,040 --> 00:12:36,200
I didn't like the way
those new people came into my home,

327
00:12:36,280 --> 00:12:38,840
so I'm hoping they're gonna be
a lot more friendly.

328
00:12:38,920 --> 00:12:42,240
Going into the second round,
I don't trust anybody.

329
00:12:42,920 --> 00:12:45,280
Keep your friends close,
keep your enemies closer.

330
00:12:45,360 --> 00:12:46,960
New team cooking for us.

331
00:12:47,040 --> 00:12:48,520
Man, this is gonna be interesting.

332
00:12:48,600 --> 00:12:50,520
I wonder if they know
what they're all in for.

333
00:12:50,600 --> 00:12:52,400
This is our moment for redemption.

334
00:12:52,480 --> 00:12:55,480
Yeah, we know
what that beast of a kitchen is,

335
00:12:55,560 --> 00:12:56,760
these gate crashers don't.

336
00:12:56,840 --> 00:13:00,200
# Oh give me that fire. #

337
00:13:00,280 --> 00:13:01,680
Hey boys.
Here we go again.

338
00:13:01,760 --> 00:13:03,160
Hi.
How are we?

339
00:13:03,240 --> 00:13:04,600
Hey, guys.
How are we?

340
00:13:04,680 --> 00:13:06,600
Good to see you guys.

341
00:13:06,680 --> 00:13:09,800
Ciao, how are we?

342
00:13:14,600 --> 00:13:17,920
We're here to put Lithuanian food
on the map.

343
00:13:18,000 --> 00:13:19,400
# Oh-oh... #

344
00:13:19,480 --> 00:13:22,760
We are here to cook,
not really be friends and.

345
00:13:22,840 --> 00:13:23,880
PAT: I'm not a hugger.

346
00:13:25,000 --> 00:13:26,560
Do you think
they're all gonna hate us

347
00:13:26,640 --> 00:13:27,880
after our gate crashing?

348
00:13:27,960 --> 00:13:29,320
Oh. Everyone loves us, Amber.

349
00:13:29,400 --> 00:13:31,040
Mums go wild.

350
00:13:32,400 --> 00:13:33,480
Hi.

351
00:13:33,560 --> 00:13:34,640
Welcome to the party.

352
00:13:34,720 --> 00:13:36,920
Nice to see you girls smiling.

353
00:13:38,320 --> 00:13:41,040
I felt very intimidated,
there was no, hello.

354
00:13:41,120 --> 00:13:42,960
I just wanted to smack her
in the mouth.

355
00:13:44,160 --> 00:13:47,320
# Ready or not game on game on

356
00:13:47,400 --> 00:13:49,280
# Oh-oh-oh-oh

357
00:13:49,360 --> 00:13:51,280
# Oh-oh-oh-oh

358
00:13:51,360 --> 00:13:54,360
# Ready or not game on game on. #

359
00:13:54,440 --> 00:13:56,400
(DOORBELL RINGS)

360
00:13:56,480 --> 00:13:57,440
Is that our doorbell?

361
00:13:57,520 --> 00:13:58,920
Is that, is that our,
oh my god.

362
00:13:59,000 --> 00:14:00,360
Guests are here.
I'm gonna wash my hands.

363
00:14:00,440 --> 00:14:01,560
Let's go greet 'em.
Oh my god.

364
00:14:01,640 --> 00:14:02,720
Can't keep 'em waiting.

365
00:14:03,880 --> 00:14:05,200
Hey, here we go, man. You ready?

366
00:14:05,280 --> 00:14:06,840
I'm ready.

367
00:14:06,920 --> 00:14:08,680
Hi.
ALL: Hi.

368
00:14:08,760 --> 00:14:09,920
Come in guys.

369
00:14:10,000 --> 00:14:11,120
Welcome.

370
00:14:11,200 --> 00:14:12,320
Hello. How are you?

371
00:14:12,400 --> 00:14:14,720
I will be cordial
because obviously I'm in their home,

372
00:14:14,800 --> 00:14:16,160
I wanna be respectful.

373
00:14:16,240 --> 00:14:18,480
They did look excited
to see everyone.

374
00:14:18,560 --> 00:14:20,120
Good to see you. Welcome.

375
00:14:20,200 --> 00:14:21,320
BOTH: Hi.

376
00:14:21,400 --> 00:14:22,520
We're huggers.

377
00:14:22,600 --> 00:14:24,160
We are definitely huggers.

378
00:14:24,240 --> 00:14:26,000
Hi.
Hello. Nice to meet you.

379
00:14:26,080 --> 00:14:27,760
Welcome you.
Thank you, thank you.

380
00:14:27,840 --> 00:14:29,040
Alright.

381
00:14:32,400 --> 00:14:33,760
Whoa.

382
00:14:33,840 --> 00:14:36,520
# When the devil calls
I'm gonna ride... #

383
00:14:36,600 --> 00:14:38,000
Wowee.

384
00:14:38,080 --> 00:14:40,880
This Instant Restaurant
shouts barbeque,

385
00:14:40,960 --> 00:14:43,400
shouts smokers, shouts grill.

386
00:14:43,480 --> 00:14:47,320
You can smell
that beautiful aroma

387
00:14:47,400 --> 00:14:50,680
of American style barbeque
just emanating through the house.

388
00:14:50,760 --> 00:14:51,800
Wow.

389
00:14:51,880 --> 00:14:52,960
I'm pretty excited.

390
00:14:53,040 --> 00:14:54,920
It's very manly.

391
00:14:57,800 --> 00:14:59,320
Hi everyone,
my name's Chris.

392
00:14:59,400 --> 00:15:00,360
I'm Aaron.

393
00:15:00,440 --> 00:15:04,200
We'd love to welcome you
to my house and we are thrilled,

394
00:15:04,280 --> 00:15:05,640
absolutely pinching ourselves

395
00:15:05,720 --> 00:15:07,360
to be standing here
in front of you today.

396
00:15:07,440 --> 00:15:09,240
We'd like to welcome you
to our restaurant

397
00:15:09,320 --> 00:15:10,640
called Meat Dreams.

398
00:15:12,280 --> 00:15:14,960
The immature part of me
sees Meat Dreams

399
00:15:15,040 --> 00:15:16,560
and starts giggling.

400
00:15:16,640 --> 00:15:18,600
Being immature,
mid 30 year olds.

401
00:15:18,680 --> 00:15:21,200
Yeah, like we're gonna have
a giggle at this.

402
00:15:21,280 --> 00:15:23,040
So Meat Dreams,
we're gonna be serving

403
00:15:23,120 --> 00:15:24,520
a lot of barbeque tonight.

404
00:15:24,600 --> 00:15:27,200
Barbeque for us
is about bringing people together,

405
00:15:27,280 --> 00:15:28,840
which is what
we've got here tonight.

406
00:15:28,920 --> 00:15:30,960
And we hope you can leave here
dreaming about the meat

407
00:15:31,040 --> 00:15:33,520
that we're gonna be serving you
in our menu tonight.

408
00:15:33,600 --> 00:15:35,880
If there's anything you need,
let us know. OK?

409
00:15:35,960 --> 00:15:37,760
Enjoy.
Thank you, boys.

410
00:15:37,840 --> 00:15:38,880
Thank you.

411
00:15:38,960 --> 00:15:40,200
Alright. How good was that?

412
00:15:40,280 --> 00:15:41,680
Man, I can't believe it.
Hey, like.

413
00:15:41,760 --> 00:15:43,080
I know.
I mean it was good.

414
00:15:43,160 --> 00:15:44,280
What a day.

415
00:15:44,360 --> 00:15:46,680
Starting to sink in
a little bit more about

416
00:15:46,760 --> 00:15:48,520
what we're getting
ourselves into,

417
00:15:48,600 --> 00:15:50,360
the pressure
is starting to build.

418
00:15:52,720 --> 00:15:53,760
You alright there, mate?

419
00:15:53,840 --> 00:15:54,800
What you doing?

420
00:15:56,320 --> 00:15:57,640
Just thinking.

421
00:15:57,720 --> 00:16:02,440
So by looking
at the teams immediately,

422
00:16:02,520 --> 00:16:03,800
well, I'm gonna be honest,

423
00:16:03,880 --> 00:16:06,920
I don't like any of them at all.

424
00:16:07,000 --> 00:16:08,520
You just don't come
into somebody's house

425
00:16:08,600 --> 00:16:09,880
with that look on your face.

426
00:16:12,440 --> 00:16:14,840
Sitting down at the table
for the first time,

427
00:16:14,920 --> 00:16:16,400
it was very awkward...

428
00:16:16,480 --> 00:16:17,520
Uhm...

429
00:16:18,720 --> 00:16:21,360
We had three teams
that had obviously

430
00:16:21,440 --> 00:16:23,840
all got to get to know each other.

431
00:16:23,920 --> 00:16:26,520
We're sitting next to each other,
that's bad.

432
00:16:26,600 --> 00:16:30,920
And then two of us teams
not knowing anybody,

433
00:16:31,000 --> 00:16:32,560
not even each other.
Us newbies.

434
00:16:34,640 --> 00:16:36,760
We almost feel
a little bit more of an alliance

435
00:16:36,840 --> 00:16:39,120
with the original players.

436
00:16:39,200 --> 00:16:41,600
These new people are more so
the enemies at the moment.

437
00:16:45,360 --> 00:16:47,400
Well, I'll start. Um, I'm Mel.

438
00:16:47,480 --> 00:16:48,880
And I'm Amber.

439
00:16:48,960 --> 00:16:50,680
And we are from New South Wales.

440
00:16:50,760 --> 00:16:52,240
Ah, awesome.

441
00:16:52,320 --> 00:16:53,880
Are you all competitive?

442
00:16:53,960 --> 00:16:56,680
Um, she's definitely competitive.

443
00:16:57,560 --> 00:16:59,160
Says the, says the dance mum.

444
00:17:00,520 --> 00:17:01,880
I'm (BLEEP).

445
00:17:03,520 --> 00:17:05,640
I was waiting
for the F bomb to come out.

446
00:17:06,560 --> 00:17:07,760
She swears.

447
00:17:07,840 --> 00:17:09,880
ALL: Yay.

448
00:17:11,400 --> 00:17:12,680
# Make sure Mama... #

449
00:17:12,760 --> 00:17:13,880
I'm Amber.

450
00:17:13,960 --> 00:17:15,960
And I'm Mel
and we are primary school besties

451
00:17:16,040 --> 00:17:17,920
from New South Wales.

452
00:17:18,000 --> 00:17:20,320
And to be honest,
if anyone else asked me to do this,

453
00:17:20,400 --> 00:17:21,960
I would've told them
to go and shove it.

454
00:17:22,040 --> 00:17:24,120
Mel was the only one
who would've done it for.

455
00:17:24,200 --> 00:17:26,400
# Or the cloud
bet your mama always... #

456
00:17:26,480 --> 00:17:27,800
Five, six, seven, eight.

457
00:17:27,880 --> 00:17:31,040
You know as busy mums,
it's all about good home cooking.

458
00:17:31,120 --> 00:17:32,280
Wow, that looks lovely.

459
00:17:32,360 --> 00:17:33,960
Simple but delicious.

460
00:17:34,040 --> 00:17:37,000
PRODUCER: You guys really think
you could win My Kitchen Rules?

461
00:17:37,080 --> 00:17:38,200
(BLEEP) yes.

462
00:17:38,280 --> 00:17:40,160
I don't think you can say that.

463
00:17:40,240 --> 00:17:42,040
Can't you?
No.

464
00:17:42,120 --> 00:17:43,640
Don't they just beep it out?

465
00:17:45,240 --> 00:17:46,640
BOTH: Cheers.

466
00:17:48,760 --> 00:17:50,200
Game on.

467
00:17:50,280 --> 00:17:51,400
(LAUGHING)

468
00:17:51,480 --> 00:17:53,360
I do have to add though,
at a dance comp.

469
00:17:53,440 --> 00:17:57,640
I am the mum who may pack
a little mimosa in the....

470
00:17:57,720 --> 00:17:59,360
In the handbag.

471
00:17:59,440 --> 00:18:01,520
Do you roll up in your Land Cruiser
or what's your vibe?

472
00:18:01,600 --> 00:18:03,120
I don't have...
Oh, wait I sort of do.

473
00:18:03,200 --> 00:18:04,640
Oh, close.
Close.

474
00:18:04,720 --> 00:18:05,760
Bloody close.

475
00:18:05,840 --> 00:18:07,680
You're one of those mothers.

476
00:18:07,760 --> 00:18:09,400
No, no, I do have...

477
00:18:09,480 --> 00:18:11,440
You've got the puffer vest on
as well.

478
00:18:11,520 --> 00:18:12,680
No, no.

479
00:18:12,760 --> 00:18:13,960
Are you in activewear?

480
00:18:14,040 --> 00:18:17,120
No, I don't wear activewear
out of the house.

481
00:18:17,200 --> 00:18:18,680
This girl's upper class.

482
00:18:18,760 --> 00:18:20,720
I am, I'm a snob.

483
00:18:20,800 --> 00:18:22,360
(LAUGHING)

484
00:18:22,440 --> 00:18:25,200
She's a snob
so that probably means

485
00:18:25,280 --> 00:18:27,680
she likes the finer things in life.

486
00:18:27,760 --> 00:18:31,120
Seemed quite posh,
very, very foreign to me.

487
00:18:32,040 --> 00:18:34,680
My name is Patricija
and this is my sister...

488
00:18:34,760 --> 00:18:35,960
Brigita.

489
00:18:36,040 --> 00:18:38,280
Very intricate names.
What nationality?

490
00:18:38,360 --> 00:18:39,800
Uh, Lithuanian.
Lithuanian.

491
00:18:39,880 --> 00:18:41,160
It's real.

492
00:18:41,240 --> 00:18:43,760
It's in the Baltic States,
yeah, next door to Poland.

493
00:18:43,840 --> 00:18:45,080
What do you guys do?

494
00:18:45,160 --> 00:18:47,520
I'm an event and venue manager
in Brisbane

495
00:18:47,600 --> 00:18:49,000
for like a creative space.

496
00:18:49,080 --> 00:18:50,960
Yep.
Um...

497
00:18:51,040 --> 00:18:53,360
And I'm a solicitor,
so I do criminal defence.

498
00:18:53,440 --> 00:18:54,920
Oh, wow.

499
00:18:57,880 --> 00:18:59,280
I'm Patricija.

500
00:18:59,360 --> 00:19:00,440
I'm Brigita.

501
00:19:00,520 --> 00:19:02,280
And we're Lithuanian sisters
from Brisbane.

502
00:19:03,160 --> 00:19:05,360
Patricija can intimidate people
without trying.

503
00:19:05,440 --> 00:19:08,080
She's a confident, assertive bitch.

504
00:19:08,160 --> 00:19:10,120
Yeah.
# Duh... #

505
00:19:10,800 --> 00:19:13,880
Yeah. I just have
a resting bitch face.

506
00:19:13,960 --> 00:19:15,600
Once you're done,
put salt on it.

507
00:19:15,680 --> 00:19:16,840
Yes, chef.

508
00:19:16,920 --> 00:19:18,600
To be Lithuanian
as a woman means that

509
00:19:18,680 --> 00:19:20,440
you are the natural boss.

510
00:19:20,520 --> 00:19:23,000
Should we start frying?
How about you do that?

511
00:19:23,080 --> 00:19:25,600
I think the other team
should be concerned about us

512
00:19:25,680 --> 00:19:30,080
because we're assertive, confident
and we don't show vulnerability.

513
00:19:31,080 --> 00:19:33,760
# She's got attitude... #

514
00:19:33,840 --> 00:19:35,320
Paprizia.

515
00:19:35,400 --> 00:19:37,040
Patricija.
Oh, Patricija.

516
00:19:37,120 --> 00:19:39,080
Yes. Patricija.
Brigita.

517
00:19:39,160 --> 00:19:40,120
Brigrido.

518
00:19:40,200 --> 00:19:41,200
Brigita.

519
00:19:41,280 --> 00:19:42,400
Brigita.
Yeah.

520
00:19:42,480 --> 00:19:44,200
How does your mother
say your name?

521
00:19:44,280 --> 00:19:45,960
With a heavy Russian accent.

522
00:19:46,040 --> 00:19:47,120
Yes.

523
00:19:47,200 --> 00:19:48,600
(HEAVY RUSSIAN ACCENT)
Brigita.

524
00:19:48,680 --> 00:19:49,920
So what do we call you in short?

525
00:19:50,000 --> 00:19:51,960
No, we don't like
any shortened ones.

526
00:19:52,040 --> 00:19:53,960
So I gotta remember the whole name?

527
00:19:54,040 --> 00:19:57,200
They could have score ten outta ten
for their resting bitch faces

528
00:19:57,280 --> 00:19:58,880
without a doubt.
I'd agree with that.

529
00:19:58,960 --> 00:20:00,400
They scared me.

530
00:20:00,480 --> 00:20:02,440
Yeah, they were scary.
Yeah.

531
00:20:07,800 --> 00:20:09,400
Patricija's pretty cute bro.

532
00:20:11,960 --> 00:20:13,840
I'm not gonna deny it.

533
00:20:14,480 --> 00:20:17,760
I can't help myself.
I love love at the end of the day.

534
00:20:21,280 --> 00:20:23,360
Alright, I'll wrap this lamb.
We'll be back in a minute.

535
00:20:23,440 --> 00:20:24,440
OK, buddy.

536
00:20:24,520 --> 00:20:27,600
For the main I'm continuing
to keep an eye on the pork ribs

537
00:20:27,680 --> 00:20:28,960
and the pulled lamb.

538
00:20:29,040 --> 00:20:31,600
Well that lamb
is a beautiful colour.

539
00:20:31,680 --> 00:20:33,720
So I'm wrapping this lamb up
for the main,

540
00:20:33,800 --> 00:20:35,760
and it's gonna really help
to tenderise that meat

541
00:20:35,840 --> 00:20:39,440
and speed up the cooking process
because time is ticking.

542
00:20:39,520 --> 00:20:41,160
I reckon we're gonna get
the judges any minute.

543
00:20:41,240 --> 00:20:42,640
I'm shitting my pants.

544
00:20:46,920 --> 00:20:48,800
# Like what's up danger

545
00:20:51,720 --> 00:20:53,880
# Can't stop me now

546
00:20:57,000 --> 00:20:59,200
# I said I got you now

547
00:21:00,200 --> 00:21:02,280
# Like what's up danger. #

548
00:21:04,240 --> 00:21:05,640
(DOORBELL)

549
00:21:05,720 --> 00:21:07,080
Whoa.

550
00:21:08,040 --> 00:21:09,320
Speak of the devils.

551
00:21:09,400 --> 00:21:10,760
Are you kidding me right now?

552
00:21:10,840 --> 00:21:13,920
My knees were starting
to get a little bit shaky.

553
00:21:14,000 --> 00:21:15,080
Here we go.

554
00:21:15,160 --> 00:21:16,920
You ready for this man?
I'm ready.

555
00:21:19,200 --> 00:21:20,680
Manu, Colin. Welcome.

556
00:21:20,760 --> 00:21:21,880
Come in. Welcome.

557
00:21:21,960 --> 00:21:23,320
Nice to meet you.

558
00:21:23,400 --> 00:21:24,360
How are you, boys?
How's it going?

559
00:21:24,440 --> 00:21:25,440
I'm good.

560
00:21:26,000 --> 00:21:27,360
Bonsoir.

561
00:21:27,440 --> 00:21:29,480
(CHEERING)

562
00:21:29,560 --> 00:21:31,280
Good evening, how are we?

563
00:21:31,360 --> 00:21:33,840
Good evening indeed. Hi.

564
00:21:34,560 --> 00:21:35,880
Hello new people.

565
00:21:35,960 --> 00:21:38,400
Hello.
Gate crashers.

566
00:21:38,480 --> 00:21:39,640
How are we?

567
00:21:39,720 --> 00:21:41,080
Fabulous.

568
00:21:41,160 --> 00:21:42,560
Manu's very handsome in real life.

569
00:21:42,640 --> 00:21:43,800
Have a look at her.

570
00:21:43,880 --> 00:21:44,840
She's gone, mm-mm-mm.

571
00:21:44,920 --> 00:21:47,200
I was a bit giddily
when I saw Manu.

572
00:21:47,280 --> 00:21:48,800
(GIGGLES)

573
00:21:50,040 --> 00:21:52,120
So welcome Colin and Manu.

574
00:21:52,200 --> 00:21:54,360
We're pinching ourselves
to be standing in front of you,

575
00:21:54,440 --> 00:21:56,680
we can't wait to serve you
our three course menu.

576
00:21:56,760 --> 00:21:58,920
Aaron and Chris,
thank you for having us tonight.

577
00:21:59,000 --> 00:22:00,480
And well of course

578
00:22:00,560 --> 00:22:04,080
some of you have sat around
the table like this before,

579
00:22:04,160 --> 00:22:05,280
welcome back.

580
00:22:05,360 --> 00:22:06,440
Thank you.

581
00:22:06,520 --> 00:22:09,640
And for the newbies,
the gate crashers, welcome to MKR.

582
00:22:10,560 --> 00:22:14,120
First Instant Restaurant,
oh my gosh, like so excited.

583
00:22:14,200 --> 00:22:16,080
It's still very surreal...
Yeah.

584
00:22:16,160 --> 00:22:17,280
..to be here.

585
00:22:17,960 --> 00:22:20,440
So at the end
of this Instant Restaurant round,

586
00:22:20,520 --> 00:22:22,040
it won't matter
if you're a gate crasher

587
00:22:22,120 --> 00:22:26,400
or a redemption team,
all that matters is you deliver.

588
00:22:27,280 --> 00:22:29,360
So the team that tops
the leaderboards

589
00:22:29,440 --> 00:22:31,600
will go straight to the semi final.

590
00:22:32,440 --> 00:22:34,880
We still believe
that we can win this competition

591
00:22:34,960 --> 00:22:36,400
and these gate crashers,

592
00:22:36,480 --> 00:22:39,320
they've come in to take our spots,
we're not gonna let that happen.

593
00:22:39,400 --> 00:22:40,640
No.

594
00:22:40,720 --> 00:22:43,640
The lowest scoring team
will be eliminated.

595
00:22:45,320 --> 00:22:48,400
You are playing for the titles
of My Kitchen Rules champions

596
00:22:48,480 --> 00:22:49,880
and $100,000.

597
00:22:50,560 --> 00:22:52,160
So you've gotta fight hard.

598
00:22:54,520 --> 00:22:55,680
Coming up...

599
00:22:55,760 --> 00:22:58,480
Whoa. If we don't get
those crispy bubbles

600
00:22:58,560 --> 00:23:00,760
and we end up
with a soggy pork belly.

601
00:23:00,840 --> 00:23:03,320
We are really feeling
the pressure right now.

602
00:23:03,400 --> 00:23:06,440
..can the barbeque champions
deliver perfection?

603
00:23:06,520 --> 00:23:09,880
The flavour profile on this
is amazing.

604
00:23:12,760 --> 00:23:15,760
I told you to put down the axe,
Claudean. I told you.

605
00:23:15,840 --> 00:23:19,000
And it's the OGs
versus the gate crashers.

606
00:23:19,080 --> 00:23:21,440
If you're disrespectful
or you're horrible,

607
00:23:21,520 --> 00:23:23,720
then look out.
Oh, right back at you.

608
00:23:23,800 --> 00:23:25,400
Wee.
Oh, yes.

609
00:23:25,480 --> 00:23:26,760
This is what I want.

610
00:23:26,840 --> 00:23:28,000
Get your popcorn out.

611
00:23:28,080 --> 00:23:30,040
Mm-hmm.
This is gonna be entertaining.

612
00:23:33,688 --> 00:23:34,968
# Alright. #

613
00:23:38,608 --> 00:23:41,128
Aaron and Chris,
we are looking for to tonight

614
00:23:41,208 --> 00:23:42,368
what's on the menu?

615
00:23:42,448 --> 00:23:46,408
OK. So pull your butchers twine
to reveal your menu.

616
00:23:46,488 --> 00:23:47,848
ALL: Oh.

617
00:23:47,928 --> 00:23:49,528
Oh, yum.

618
00:23:49,608 --> 00:23:54,768
So for entree we are serving
crispy pork belly taco.

619
00:23:54,848 --> 00:23:56,328
I was excited for Marcus

620
00:23:56,408 --> 00:24:00,208
'cause I knew that he was going
to be freaking out over that one.

621
00:24:00,288 --> 00:24:01,488
Dude food.

622
00:24:01,568 --> 00:24:02,608
For the main,

623
00:24:02,688 --> 00:24:03,888
we've got a barbeque plate.

624
00:24:04,528 --> 00:24:05,808
And for dessert

625
00:24:05,888 --> 00:24:09,328
we are finishing
with a lemon lime pie.

626
00:24:09,408 --> 00:24:11,128
There's definitely
a lot of meat there.

627
00:24:11,208 --> 00:24:12,848
Yeah.
A lot of work.

628
00:24:12,928 --> 00:24:15,248
You think you have enough time
to do this menu?

629
00:24:15,328 --> 00:24:17,248
Look, it's gonna be tight,

630
00:24:17,328 --> 00:24:18,928
but we wouldn't have put it forward
if we didn't think

631
00:24:19,008 --> 00:24:20,368
we'd be able to pull it off.

632
00:24:20,448 --> 00:24:21,808
Fabulous. Good luck guys.

633
00:24:21,888 --> 00:24:22,968
Thanks.

634
00:24:24,648 --> 00:24:28,968
Alright, so gents,
do you feel intimidated?

635
00:24:31,128 --> 00:24:32,288
Yes, you do.

636
00:24:32,368 --> 00:24:34,448
Yeah. Yeah.
No, definitely, definitely.

637
00:24:34,528 --> 00:24:38,088
They've offered
a big menu full of meat

638
00:24:38,168 --> 00:24:41,928
and knowing how hard barbeque is
to get right,

639
00:24:42,008 --> 00:24:44,408
if they can pull off all of these,

640
00:24:44,488 --> 00:24:46,488
I mean
it's, it's a, it's a huge task.

641
00:24:50,008 --> 00:24:51,968
OK, let's get onto tortillas, man.

642
00:24:52,048 --> 00:24:54,768
So our entree
being crispy pork belly taco.

643
00:24:54,848 --> 00:24:57,208
I've got my tortilla dough
all rolled out.

644
00:24:57,288 --> 00:24:58,768
I'm gonna put
one of these tortillas on.

645
00:24:58,848 --> 00:25:00,568
I'm gonna cook it.
We're gonna see how it is. OK?

646
00:25:00,648 --> 00:25:01,768
Yep.

647
00:25:03,488 --> 00:25:05,928
As the barbeque guys,
it's really important

648
00:25:06,008 --> 00:25:07,568
for our entree to kick off,

649
00:25:07,648 --> 00:25:09,568
set the tone
for the rest of the evening.

650
00:25:10,368 --> 00:25:11,528
So, nice bubbles.

651
00:25:11,608 --> 00:25:13,608
I'm getting nice bubbles
on this tortilla.

652
00:25:15,768 --> 00:25:18,128
(LAUGHING AND INDISTINCTIVE CHATTER)

653
00:25:18,208 --> 00:25:20,568
There's an elephant in the room
that needs addressing.

654
00:25:20,648 --> 00:25:21,848
Yeah.

655
00:25:23,408 --> 00:25:24,528
What are you referring to?

656
00:25:24,608 --> 00:25:27,448
Well, I mean are you pregnant?

657
00:25:28,448 --> 00:25:31,088
Oh, no.
Christian, what have you done?

658
00:25:33,528 --> 00:25:36,248
I took a big risk on this one.

659
00:25:36,888 --> 00:25:38,208
Are you calling me fat?

660
00:25:38,288 --> 00:25:39,368
No. No.

661
00:25:39,448 --> 00:25:41,088
Yes, I am actually.

662
00:25:41,168 --> 00:25:43,768
First team of three. Whoo.

663
00:25:44,648 --> 00:25:48,088
Yes. I'm the big elephant,
a six-month pregnant elephant.

664
00:25:48,848 --> 00:25:51,848
You don't call a pregnant lady
an elephant.

665
00:25:55,968 --> 00:25:58,808
Right, Chris,
first strip of pork belly's in.

666
00:25:58,888 --> 00:26:01,648
For this entree the star of the show
was our crispy pork belly,

667
00:26:01,728 --> 00:26:03,208
so we need this to deliver.

668
00:26:03,288 --> 00:26:04,248
They've been smoked,

669
00:26:04,328 --> 00:26:06,248
they've got a nice smoke
flavour in 'em now, Chris.

670
00:26:06,328 --> 00:26:07,568
Yeah. Awesome man.

671
00:26:07,648 --> 00:26:09,488
We double fry it
to really get that crunch

672
00:26:09,568 --> 00:26:11,168
to really make that crackling pop.

673
00:26:11,928 --> 00:26:14,128
Whoa. What are we at temp wise?

674
00:26:14,208 --> 00:26:15,288
220.

675
00:26:15,368 --> 00:26:17,048
Gotta make sure that temp holds,

676
00:26:17,128 --> 00:26:19,368
otherwise we don't get
those crispy bubbles

677
00:26:19,448 --> 00:26:21,808
and we end up
with a soggy pork belly.

678
00:26:21,888 --> 00:26:23,088
Indeed.

679
00:26:23,168 --> 00:26:25,688
So our biggest worry
about the crispy pork belly

680
00:26:25,768 --> 00:26:28,328
is making sure
that our oil temp stays stable.

681
00:26:28,408 --> 00:26:30,488
If it's overcooked it'll dry out.

682
00:26:30,568 --> 00:26:33,408
If it's undercooked,
they're potentially gonna go chewy.

683
00:26:33,488 --> 00:26:34,688
Just watch that...

684
00:26:35,328 --> 00:26:37,008
Oh, I was gonna say
watch that oil temp.

685
00:26:37,088 --> 00:26:38,168
I can hear it.

686
00:26:38,248 --> 00:26:39,648
I know, it's hot.

687
00:26:39,728 --> 00:26:42,248
We are having a little bit
of trouble with temperature.

688
00:26:42,328 --> 00:26:45,048
I knew this would be a challenge
with these butane burners.

689
00:26:45,128 --> 00:26:46,248
The cracklings looking good

690
00:26:46,328 --> 00:26:48,568
but it's not exactly
where we wanted it to be.

691
00:26:49,328 --> 00:26:50,928
Time is not our friend.

692
00:26:51,568 --> 00:26:54,168
We gotta get them served up,
people are getting hungry.

693
00:26:55,888 --> 00:26:58,608
From the moment
we first saw the boys

694
00:26:58,688 --> 00:27:01,288
across the table
at your Instant Restaurant,

695
00:27:01,368 --> 00:27:03,248
we said to each other, "Barbeque."

696
00:27:03,328 --> 00:27:04,488
Oh, really?

697
00:27:04,568 --> 00:27:05,648
Smokers barbeque. I mean we got...

698
00:27:05,728 --> 00:27:07,688
Do you wanna know what I said?

699
00:27:07,768 --> 00:27:08,968
I said...

700
00:27:09,048 --> 00:27:10,968
But you're gonna tell us anyway.

701
00:27:11,608 --> 00:27:16,288
Um, like food truck,
hamburgery style things.

702
00:27:16,368 --> 00:27:17,728
They gave me those vibes.

703
00:27:17,808 --> 00:27:19,408
What about the awards?

704
00:27:19,488 --> 00:27:21,408
Oh, I didn't see those. Wow.
Oh.

705
00:27:21,488 --> 00:27:22,648
Get over there, Christian.

706
00:27:22,728 --> 00:27:24,848
We need to know
who our competition is.

707
00:27:24,928 --> 00:27:26,648
PAT: Are they meat awards
or are they sporting awards?

708
00:27:26,728 --> 00:27:27,968
They better be soccer awards.

709
00:27:28,048 --> 00:27:29,568
Yeah, that's right.

710
00:27:29,648 --> 00:27:34,088
We've got a first place burger award
for steak wars 2022.

711
00:27:34,168 --> 00:27:35,528
Third place hotdog.

712
00:27:35,608 --> 00:27:38,768
If you're gonna put on show
all your awards,

713
00:27:38,848 --> 00:27:40,888
that's sending a statement.
Mm-hm.

714
00:27:40,968 --> 00:27:43,048
But this is a statement
you are gonna have to back up

715
00:27:43,128 --> 00:27:44,168
with your cook.

716
00:27:46,328 --> 00:27:47,808
Third place poppers.

717
00:27:48,608 --> 00:27:51,928
I told you to put down the axe,
Claudean. I told you.

718
00:27:53,288 --> 00:27:55,368
My first impressions of Claudean

719
00:27:55,448 --> 00:27:58,848
was that she was very dominant,
very confident.

720
00:27:58,928 --> 00:28:01,488
I wouldn't like to be
in Claudean's bad books.

721
00:28:01,568 --> 00:28:03,288
Neither would I.

722
00:28:03,368 --> 00:28:04,848
Are you still getting on?

723
00:28:04,928 --> 00:28:06,568
I think until about 30 minutes.

724
00:28:06,648 --> 00:28:08,568
It's an on and off thing,
isn't it?

725
00:28:08,648 --> 00:28:09,968
I love you.

726
00:28:10,048 --> 00:28:12,408
Don't touch me, Christian.

727
00:28:13,688 --> 00:28:16,168
I have a feeling that we might have
come a little bit full circle

728
00:28:16,248 --> 00:28:18,008
between Claudean and myself.

729
00:28:18,088 --> 00:28:21,768
I think Christian by now
should know that what I'm like

730
00:28:21,848 --> 00:28:23,808
and I do joke a lot.

731
00:28:23,888 --> 00:28:25,928
He's still a wanker.
He talks like a wanker.

732
00:28:26,008 --> 00:28:27,448
You just heard that.

733
00:28:27,528 --> 00:28:28,728
(LAUGHING) That's gold.

734
00:28:29,448 --> 00:28:30,848
So looking at this menu,

735
00:28:30,928 --> 00:28:31,968
the entree

736
00:28:32,048 --> 00:28:34,128
little crispy pork belly taco.

737
00:28:34,208 --> 00:28:35,528
"Crispy pork belly."

738
00:28:35,608 --> 00:28:38,288
I'm hoping it's a nice crisp.

739
00:28:38,368 --> 00:28:41,448
I like fat, fatty pork belly.

740
00:28:41,528 --> 00:28:43,568
Same as always,
I agree with my wife.

741
00:28:45,448 --> 00:28:46,928
Smart man.

742
00:28:47,008 --> 00:28:48,368
Amber and Mel.

743
00:28:48,448 --> 00:28:49,768
There's a lot of elements in there.

744
00:28:49,848 --> 00:28:53,448
The fact that they have
promised crispy you want crispy.

745
00:28:53,528 --> 00:28:56,648
And definitely a homemade tortilla.

746
00:28:56,728 --> 00:28:57,688
Tortilla.

747
00:28:58,368 --> 00:28:59,448
Stop it.

748
00:29:01,728 --> 00:29:04,728
PRODUCER: You're married Amber?
I am, so is she.

749
00:29:07,328 --> 00:29:08,968
AARON: The tortillas are looking
good.

750
00:29:09,048 --> 00:29:10,448
CHRIS: Thanks, man.
The tortillas are looking good.

751
00:29:10,528 --> 00:29:11,928
Did you take one out?
I just took that out for you.

752
00:29:12,008 --> 00:29:13,968
It was done.
Alright, last pork belly is out.

753
00:29:14,048 --> 00:29:16,248
OK, last tortilla is out.
Oil is going off.

754
00:29:16,328 --> 00:29:18,048
We know there's a few bits
of pork belly

755
00:29:18,128 --> 00:29:19,128
that aren't quite there,

756
00:29:19,208 --> 00:29:20,768
but we hope it's enough
to get us over the line.

757
00:29:20,848 --> 00:29:22,928
It's time to plate it up
our entrees.

758
00:29:23,008 --> 00:29:25,168
Alright, tortillas down first.

759
00:29:25,248 --> 00:29:27,568
OK, so you start with a guac.

760
00:29:27,648 --> 00:29:30,608
Yep. I'm gonna go down
after you with the pork belly.

761
00:29:30,688 --> 00:29:32,888
Yep. So this is where we set
the standard,

762
00:29:32,968 --> 00:29:34,408
we want to hear that crunch.

763
00:29:35,048 --> 00:29:36,728
So we have a look
at the crispy pork belly,

764
00:29:36,808 --> 00:29:38,608
a lot of it
is looking really good.

765
00:29:38,688 --> 00:29:42,248
I just hope
this is as crispy as they like.

766
00:29:42,328 --> 00:29:45,408
Man look at the bubbles, it's...
Oh, some aren't as bubbly.

767
00:29:45,488 --> 00:29:46,728
We did question a few of them

768
00:29:46,808 --> 00:29:49,008
as the bubbles weren't quite there
for the crackling.

769
00:29:49,088 --> 00:29:51,288
We didn't have time
to redo anything,

770
00:29:51,368 --> 00:29:53,568
we knew we had to get these up,
it's time to serve.

771
00:29:53,648 --> 00:29:55,968
OK, let's go. Let's go, let's go.
Let's go.

772
00:29:56,048 --> 00:29:58,448
In the pineapple salsa
we've got quite a bit of chilli

773
00:29:58,528 --> 00:30:01,288
and we want the guacamole
to cut through it.

774
00:30:01,368 --> 00:30:03,248
And we're going with the strip of
the salsa verde

775
00:30:03,328 --> 00:30:04,808
next to the salsa.
Yeah.

776
00:30:04,888 --> 00:30:06,688
On top of that,
that salsa verde,

777
00:30:06,768 --> 00:30:10,088
which is quite punchy,
quite zesty and full of flavour.

778
00:30:10,168 --> 00:30:11,128
I love it.

779
00:30:11,208 --> 00:30:12,848
Have they got all three garnishes,
they've all got guac,

780
00:30:12,928 --> 00:30:15,608
all got salsa verde,
all got the salsa. We're good.

781
00:30:15,688 --> 00:30:17,888
We put crispy pork belly
on our menu

782
00:30:17,968 --> 00:30:20,648
because it's something that
we're both passionate about cooking,

783
00:30:20,728 --> 00:30:22,008
we absolutely love it.

784
00:30:22,088 --> 00:30:25,048
So if we don't get these
100% right,

785
00:30:25,128 --> 00:30:27,128
I'm gonna find it
very, very difficult

786
00:30:27,208 --> 00:30:28,288
to be able to deal with that.

787
00:30:28,368 --> 00:30:29,728
Done.
Let's do it.

788
00:30:38,448 --> 00:30:39,808
Entree is served.

789
00:30:40,568 --> 00:30:43,688
Taking those first two dishes
to the judges

790
00:30:43,768 --> 00:30:45,688
and sitting it in front of them.

791
00:30:45,768 --> 00:30:48,088
That was big moment.
Wow. That was a big moment.

792
00:30:48,168 --> 00:30:51,408
Chris and I have competed
in the biggest stages on Australia,

793
00:30:51,488 --> 00:30:53,688
but this will be the biggest thing
we've ever done together.

794
00:30:53,768 --> 00:30:56,168
Yeah. We're putting our reputation
down the line here.

795
00:30:56,768 --> 00:30:58,248
Thank you.

796
00:30:58,328 --> 00:30:59,728
PAT: Oh, it smells yummy.

797
00:30:59,808 --> 00:31:01,088
Thank you.

798
00:31:01,168 --> 00:31:02,608
Thanks, Aaron.
You're welcome.

799
00:31:02,688 --> 00:31:06,408
They've dropped down
these entrees just told us,

800
00:31:06,488 --> 00:31:08,648
"Have a look what we can do."

801
00:31:09,368 --> 00:31:11,688
How come you always get
the bigger meal?

802
00:31:11,768 --> 00:31:13,128
Thank you.
Welcome.

803
00:31:13,208 --> 00:31:15,248
Thank you.
Thank you.

804
00:31:15,328 --> 00:31:17,208
AARON: When our guests
bite into this taco,

805
00:31:17,288 --> 00:31:19,528
we want to hear that crunch
from the pork belly

806
00:31:19,608 --> 00:31:21,608
and we want that flavour explosion.

807
00:31:24,768 --> 00:31:25,888
Here we go.

808
00:31:28,168 --> 00:31:29,288
Like so?

809
00:31:29,368 --> 00:31:30,648
Yes.

810
00:31:35,688 --> 00:31:39,208
Something's not right,
the crunches wasn't there.

811
00:31:41,368 --> 00:31:45,968
Manu seemed to struggle
to bite all the way across it.

812
00:31:49,328 --> 00:31:50,968
We've got a bit
of a chew factor here.

813
00:31:51,048 --> 00:31:52,008
Yeah.

814
00:31:59,656 --> 00:32:02,176
Barbeque champions
Aaron and Chris

815
00:32:02,256 --> 00:32:06,896
have just served up their entree,
crispy pork belly tacos.

816
00:32:06,976 --> 00:32:10,376
AARON: Watching him taste that dish,
we know the flavour's there.

817
00:32:11,216 --> 00:32:14,456
But then Manu
seemed to struggle

818
00:32:14,536 --> 00:32:16,616
to bite all the way across it.

819
00:32:16,696 --> 00:32:18,896
The level of crunch
isn't what it should be.

820
00:32:19,696 --> 00:32:21,296
I'm a little bit
worried about that.

821
00:32:23,576 --> 00:32:24,736
MANU: Thank you boys.

822
00:32:24,816 --> 00:32:26,176
Thank you.
Thank you.

823
00:32:31,496 --> 00:32:33,856
(WHISPERING)

824
00:32:33,936 --> 00:32:35,816
The famous words.

825
00:32:35,896 --> 00:32:37,456
I've been waiting.

826
00:32:37,536 --> 00:32:39,696
(GIGGLES)

827
00:32:40,696 --> 00:32:42,376
He's a bit cheeky, Manu.

828
00:32:42,456 --> 00:32:43,736
A bit cheeky.

829
00:32:43,816 --> 00:32:45,376
Should I say it?

830
00:32:46,936 --> 00:32:49,696
It's a French sentence.
You wouldn't really...

831
00:32:52,336 --> 00:32:53,736
Are you ready for it,
gate crashers?

832
00:32:53,816 --> 00:32:55,056
Yeah. Yeah.

833
00:32:55,656 --> 00:32:56,656
Bon Appetit.

834
00:32:56,736 --> 00:32:57,696
Thank you.

835
00:33:03,216 --> 00:33:04,616
Oh, yum.

836
00:33:05,736 --> 00:33:07,496
Are you seriously using cutlery?

837
00:33:10,696 --> 00:33:12,416
AMBER: It was yummy.

838
00:33:13,696 --> 00:33:15,216
Just it needs be hotter.

839
00:33:17,816 --> 00:33:19,616
CLAUD: Not crispy at all.

840
00:33:23,256 --> 00:33:25,016
It was really good,
but not consistent.

841
00:33:25,096 --> 00:33:27,936
I just got one little
crispy bite right at the end,

842
00:33:28,016 --> 00:33:30,096
which was like saving
the best for last.

843
00:33:30,896 --> 00:33:33,616
The flavours were beautiful
really, a nice balance.

844
00:33:33,696 --> 00:33:36,296
Should you tell her or should I
that I teeth are green?

845
00:33:36,376 --> 00:33:37,496
Oh, stop it.

846
00:33:37,576 --> 00:33:40,896
Oh shit, sorry,
the middle one, yeah.

847
00:33:40,976 --> 00:33:42,336
You're supposed to be there for her.

848
00:33:42,416 --> 00:33:43,936
She didn't look at me, go.

849
00:33:45,176 --> 00:33:47,456
Come on ladies,
you're best mates.

850
00:33:49,096 --> 00:33:50,456
I got your back babe.

851
00:33:50,536 --> 00:33:53,216
34 years.
34 years of friendship.

852
00:33:53,296 --> 00:33:57,096
The menu reads,
"Crispy pork belly."

853
00:33:57,176 --> 00:33:59,536
The pork belly was not crispy,

854
00:34:00,296 --> 00:34:03,096
there was a piece there
that I couldn't eat at all.

855
00:34:03,976 --> 00:34:05,416
Definitely a miss for me.

856
00:34:05,496 --> 00:34:07,576
Right. Marcus,

857
00:34:08,256 --> 00:34:10,656
did you chew on that
or you just swallowed it?

858
00:34:10,736 --> 00:34:12,456
I thought
it was absolutely delicious.

859
00:34:12,536 --> 00:34:15,096
I thought the flavours
were absolutely spot on

860
00:34:15,176 --> 00:34:16,656
but honestly I'm quite impressed
by this

861
00:34:16,736 --> 00:34:18,416
minus the fact that
it was like jerky,

862
00:34:18,496 --> 00:34:19,896
the flavours were good.

863
00:34:19,976 --> 00:34:21,656
You know,
you had those elements

864
00:34:21,736 --> 00:34:24,976
of the acidity from the pineapple
playing with,

865
00:34:25,056 --> 00:34:28,416
you know, the heat from what
I thought was jalapenos originally,

866
00:34:28,496 --> 00:34:29,816
maybe some cayenne's
in there as well.

867
00:34:29,896 --> 00:34:32,336
I think it was incredibly
well balanced

868
00:34:32,416 --> 00:34:34,616
and it shows
what they are capable of.

869
00:34:35,256 --> 00:34:36,896
There are slight imperfections
but...

870
00:34:37,616 --> 00:34:39,976
Obviously these guys can cook.

871
00:34:40,056 --> 00:34:44,656
If the other two gate crasher teams
can cook as well as these two,

872
00:34:44,736 --> 00:34:47,656
then this competition
has really just heated up.

873
00:34:50,616 --> 00:34:52,536
AARON: I started feeling some
butterflies for the first time.

874
00:34:52,616 --> 00:34:54,136
Yeah. We really want
to set the tone

875
00:34:54,216 --> 00:34:55,416
for the rest of the evening

876
00:34:55,496 --> 00:34:58,016
and back up some credibility
of where we're coming from

877
00:34:58,096 --> 00:34:59,616
with our experience.

878
00:35:00,456 --> 00:35:02,056
Aaron and Chris,

879
00:35:02,136 --> 00:35:06,376
for entree you served
crispy pork belly taco.

880
00:35:07,776 --> 00:35:12,496
The flavour profiles
on this is absolutely amazing.

881
00:35:13,176 --> 00:35:18,296
The balance between salt,
savoury, spiciness,

882
00:35:18,376 --> 00:35:20,136
the citrus,

883
00:35:20,216 --> 00:35:24,136
like it really well balanced
and that's a really hard thing to do

884
00:35:24,216 --> 00:35:25,856
all wrapped up
in a beautiful blanket

885
00:35:25,936 --> 00:35:27,936
of the tortilla. Great.

886
00:35:29,536 --> 00:35:31,056
Guac spot on,

887
00:35:31,136 --> 00:35:33,536
the bread components
was cooked really well.

888
00:35:33,616 --> 00:35:37,576
The little fruit salsa
with the chilli, amazing.

889
00:35:38,736 --> 00:35:41,056
There's a lot of good things
on this entree,

890
00:35:43,536 --> 00:35:44,696
but Aaron,

891
00:35:46,536 --> 00:35:48,376
your pork wasn't crispy,

892
00:35:50,496 --> 00:35:52,136
it's just really chewy.

893
00:35:52,216 --> 00:35:54,056
This was a ten for me, right,

894
00:35:55,336 --> 00:35:56,456
till I ate it.

895
00:36:00,016 --> 00:36:01,576
The pork right,

896
00:36:01,656 --> 00:36:02,656
we could have fried it

897
00:36:02,736 --> 00:36:03,976
a little bit better

898
00:36:04,056 --> 00:36:06,496
to make it moister
with a crispier skin.

899
00:36:06,576 --> 00:36:08,096
And the disappointment
of this dish

900
00:36:08,176 --> 00:36:12,056
is everything else
was so bloody delicious, guys.

901
00:36:13,136 --> 00:36:15,576
That could have been
a knockout dish.

902
00:36:15,656 --> 00:36:16,936
That could have been a ten.

903
00:36:17,016 --> 00:36:18,256
OK.

904
00:36:18,336 --> 00:36:19,616
Let's go.

905
00:36:19,696 --> 00:36:20,736
Thanks guys.
Thanks guys.

906
00:36:20,816 --> 00:36:22,576
ALL: Thank you guys.

907
00:36:22,656 --> 00:36:25,536
I just tune out
all the positives

908
00:36:25,616 --> 00:36:28,776
and the only thing
that keeps replaying in my head is

909
00:36:28,856 --> 00:36:31,256
the critical component
of the dish fell short.

910
00:36:32,416 --> 00:36:34,456
Alright. Not...

911
00:36:34,536 --> 00:36:36,136
(LAUGHTER)

912
00:36:36,216 --> 00:36:38,256
Not what we want to start.

913
00:36:38,336 --> 00:36:39,856
Oh my god.

914
00:36:39,936 --> 00:36:42,536
We're the gate crashers,
we wanted to just come in,

915
00:36:42,616 --> 00:36:43,616
set the bar high

916
00:36:43,696 --> 00:36:45,696
and we just hadn't met the mark
on that first entree.

917
00:36:45,776 --> 00:36:47,816
We need to turn it around now.

918
00:36:48,776 --> 00:36:51,176
The light at the end
of the tunnel for this main course

919
00:36:51,256 --> 00:36:54,616
is that our prep time
was utilised effectively.

920
00:36:54,696 --> 00:36:57,616
A lot of our Maison plus
was already done.

921
00:36:57,696 --> 00:37:00,016
For our main,
we're making a barbeque plate.

922
00:37:00,096 --> 00:37:01,856
So we got barbeque sauce is ready.

923
00:37:01,936 --> 00:37:04,776
We've got pork cribs,
lamb is resting.

924
00:37:04,856 --> 00:37:07,416
So I need to get this cornbread
ready to go in the oven.

925
00:37:07,496 --> 00:37:08,936
We love the recipe.

926
00:37:09,016 --> 00:37:10,696
It's got a good kick
from the jalapenos

927
00:37:10,776 --> 00:37:13,096
and it's just a good
all round cornbread.

928
00:37:13,176 --> 00:37:14,856
We need to get this chicken on.

929
00:37:14,936 --> 00:37:17,776
Alright, I'm gonna get a chimney
going for these chicken wings.

930
00:37:17,856 --> 00:37:21,296
We have always been
our hardest critics.

931
00:37:21,376 --> 00:37:24,376
We've been in situations
where we've won a second or third

932
00:37:24,456 --> 00:37:26,896
in a barbecue competition
and we still go back and say

933
00:37:26,976 --> 00:37:29,296
"That wasn't good enough,
we could have done better there."

934
00:37:30,216 --> 00:37:32,616
We are our worst own enemies.
Definitely.

935
00:37:36,576 --> 00:37:41,336
I wanna know what your
first impressions of us were

936
00:37:41,416 --> 00:37:43,576
and if they've changed a little bit.

937
00:37:43,656 --> 00:37:45,496
Oh, I hated you.

938
00:37:45,576 --> 00:37:46,816
(LAUGHTER)

939
00:37:47,536 --> 00:37:49,056
And I still do.

940
00:37:49,136 --> 00:37:50,216
(LAUGHTER)

941
00:37:51,016 --> 00:37:52,736
Get your popcorn out.
Mm-hmm.

942
00:37:52,816 --> 00:37:54,376
This is gonna be entertaining.

943
00:37:54,456 --> 00:37:56,736
Yeah, so I wasn't looking forward
to meeting you tonight,

944
00:37:56,816 --> 00:37:59,256
I was thinking, oh, my god,
here's these bitches.

945
00:37:59,336 --> 00:38:01,016
I was really looking forward
to you meeting her.

946
00:38:01,096 --> 00:38:02,296
(LAUGHTER)

947
00:38:02,376 --> 00:38:05,496
If you're disrespectful
or you are horrible, then look out.

948
00:38:05,576 --> 00:38:06,856
Oh, right back at you.

949
00:38:06,936 --> 00:38:09,856
Oh yes, this is what I want.

950
00:38:09,936 --> 00:38:11,216
Just be honest.

951
00:38:11,296 --> 00:38:13,176
Yes.
Honest and respectful.

952
00:38:13,936 --> 00:38:17,216
I'm not really intimidated
by Claudean.

953
00:38:17,296 --> 00:38:18,776
You did put her in her place.

954
00:38:19,736 --> 00:38:21,176
Bloody oath, I did.

955
00:38:21,256 --> 00:38:25,056
I feel like the people that
can get on with me and do like me

956
00:38:25,136 --> 00:38:27,056
are usually strong
within themselves.

957
00:38:27,136 --> 00:38:28,896
Yeah.
If you are a weak person,

958
00:38:28,976 --> 00:38:30,296
you ain't gonna get on with me

959
00:38:30,376 --> 00:38:32,456
'cause I will pick you
straight away.

960
00:38:34,376 --> 00:38:38,536
Claudean takes up like 90%
of every conversation at the table.

961
00:38:38,616 --> 00:38:40,816
But it's good we really got
to know her.

962
00:38:40,896 --> 00:38:44,056
And no one else, so yeah.

963
00:38:45,016 --> 00:38:46,616
What do you think about these two?

964
00:38:46,696 --> 00:38:48,616
Well, we call them hipsters.
Hipsters.

965
00:38:48,696 --> 00:38:50,896
They're hipsters.
(LAUGHS)

966
00:38:51,576 --> 00:38:52,976
What did you girls think?

967
00:38:53,776 --> 00:38:55,536
I didn't think much,
to be honest.

968
00:38:58,456 --> 00:38:59,656
Awkward.

969
00:39:00,336 --> 00:39:03,936
I don't think that the young girls
really took to me

970
00:39:04,016 --> 00:39:06,896
straight away either.
They were kind of a bit,

971
00:39:06,976 --> 00:39:08,616
I could see them kind of, you know.

972
00:39:08,696 --> 00:39:10,816
Still standoffish.
Yeah, still standoffish.

973
00:39:11,416 --> 00:39:13,216
She's got a game face.

974
00:39:13,296 --> 00:39:14,536
Let's just put it this way,

975
00:39:14,616 --> 00:39:17,496
I wouldn't wanna run into Patricija
in a dark alleyway,

976
00:39:17,576 --> 00:39:18,896
I would run the other way.

977
00:39:20,056 --> 00:39:21,416
I wouldn't mess with her.

978
00:39:22,416 --> 00:39:24,056
How you feeling at the moment, man?

979
00:39:24,136 --> 00:39:25,896
I'm still so deflated after that.

980
00:39:25,976 --> 00:39:29,376
What's it gonna take for us to be
able to just get some of that back

981
00:39:29,456 --> 00:39:31,056
just so we can keep on going?

982
00:39:31,136 --> 00:39:33,496
How are you, boys?
Hey!

983
00:39:33,576 --> 00:39:36,936
It's all, can I just
say it's all very quiet in here.

984
00:39:37,016 --> 00:39:38,376
Oh, we're a bit...
What's wrong with you, mate?

985
00:39:38,456 --> 00:39:39,696
We're a bit flat.
What's wrong?

986
00:39:39,776 --> 00:39:41,256
Don't be flat.
Yeah.

987
00:39:41,336 --> 00:39:42,816
It was good to hear the feedback
about the taste.

988
00:39:42,896 --> 00:39:45,376
Banging dish,
little element not right, yeah?

989
00:39:45,456 --> 00:39:46,416
Yeah, true.

990
00:39:46,496 --> 00:39:48,296
We're not in here
to have a little teary, yeah?

991
00:39:48,376 --> 00:39:50,056
I know.
No, no, I'm not crying.

992
00:39:50,136 --> 00:39:51,856
We're gonna turn it back around.

993
00:39:51,936 --> 00:39:53,016
We're gonna be good.
Gonna turn.

994
00:39:53,096 --> 00:39:56,576
Let's rev it up, yeah?
Colin, like as soon as he came in,

995
00:39:56,656 --> 00:39:57,976
like the mood started lifting.

996
00:39:58,056 --> 00:39:59,136
Show me some stuff.

997
00:39:59,216 --> 00:40:00,936
I'm about to start making
a coleslaw.

998
00:40:01,016 --> 00:40:02,616
We've got cornbread over here,

999
00:40:02,696 --> 00:40:04,816
which we've done, which is gonna go
as part of the barbecue plate.

1000
00:40:04,896 --> 00:40:07,536
These are lamb necks,
boneless lamb necks,

1001
00:40:07,616 --> 00:40:08,896
so we're gonna pull these apart.

1002
00:40:08,976 --> 00:40:10,616
You happy with that?
That is, yeah.

1003
00:40:10,696 --> 00:40:13,016
Juicy, ready to pull apart.

1004
00:40:13,096 --> 00:40:14,936
Now?
Yeah, I'm happy to.

1005
00:40:15,016 --> 00:40:16,976
See the way the middle is beautiful
and the outside's a little bit.

1006
00:40:17,056 --> 00:40:19,416
In our world we
sort of call this bark

1007
00:40:19,496 --> 00:40:21,456
but it still can't be dry.
But it should be a little bit more.

1008
00:40:21,536 --> 00:40:24,496
You would mix up with a lubricant.
Yes, yeah.

1009
00:40:24,576 --> 00:40:25,576
To wet it, yeah.

1010
00:40:25,656 --> 00:40:29,296
So that's like, that's Colin's handy
hint for tonight

1011
00:40:29,376 --> 00:40:30,496
make sure we've enough lubricants.

1012
00:40:30,576 --> 00:40:32,296
Lubricants.
OK.

1013
00:40:33,016 --> 00:40:37,416
Otherwise, you gotta get
the same chat as we had before.

1014
00:40:37,496 --> 00:40:39,136
Yep.
Alright, see you later.

1015
00:40:39,216 --> 00:40:40,776
Thanks, Colin.

1016
00:40:40,856 --> 00:40:42,376
Lubricate, lubricate.

1017
00:40:42,456 --> 00:40:44,256
He definitely sent us
on a rollercoaster.

1018
00:40:44,336 --> 00:40:46,136
Oh, my god.
It just keeps coming.

1019
00:40:46,216 --> 00:40:47,816
We started doubting ourselves

1020
00:40:47,896 --> 00:40:50,696
like another set of sinking feeling
coming through here.

1021
00:40:50,776 --> 00:40:51,776
Yep.

1022
00:40:58,064 --> 00:41:00,424
Oh my god, it just keeps coming.

1023
00:41:00,504 --> 00:41:01,744
Colin's left the kitchen,

1024
00:41:01,824 --> 00:41:04,664
now we have real doubts about
this main and getting it right.

1025
00:41:04,744 --> 00:41:06,304
Second guessing everything now, eh?

1026
00:41:06,384 --> 00:41:09,464
The barbecue plate
is to commemorate us.

1027
00:41:09,544 --> 00:41:10,664
What we're all about.

1028
00:41:10,744 --> 00:41:14,184
Failing is something
that we do not want to feel.

1029
00:41:15,504 --> 00:41:17,024
You unwrapped a lamb,

1030
00:41:17,104 --> 00:41:19,424
is there any juices in that
or is it all dry?

1031
00:41:19,504 --> 00:41:21,184
There's a little bit, one of them,

1032
00:41:21,264 --> 00:41:23,864
one or two of them leaked,
like the foil was pierced.

1033
00:41:25,024 --> 00:41:28,144
But it's not braised lamb,
it's smoked lamb.

1034
00:41:28,224 --> 00:41:29,264
Yeah.

1035
00:41:29,344 --> 00:41:31,984
OK, So there is a difference
in the technique,

1036
00:41:32,064 --> 00:41:34,744
but juice is important,
you don't want dry meat.

1037
00:41:38,704 --> 00:41:41,504
This has got no juice in it, bro.

1038
00:41:44,184 --> 00:41:45,744
Just remember what Colin said.

1039
00:41:45,824 --> 00:41:47,504
What?
Like?

1040
00:41:47,584 --> 00:41:48,624
Lubricant.

1041
00:41:48,704 --> 00:41:51,104
If he's concerned about the bark,
take the bark out.

1042
00:41:51,184 --> 00:41:52,824
All the moist bits need to stay in.

1043
00:41:54,784 --> 00:41:56,704
What he is talking about,
the dry outside,

1044
00:41:56,784 --> 00:41:57,824
we sort of call that bark,

1045
00:41:57,904 --> 00:42:00,904
which is something we're sort
of used to in the barbecue scene

1046
00:42:00,984 --> 00:42:02,544
to add a little bit of a different
texture.

1047
00:42:02,624 --> 00:42:05,184
Like I'm pulling away
some of the bark

1048
00:42:05,264 --> 00:42:09,464
that I know like it's just,
it's too barky.

1049
00:42:09,544 --> 00:42:12,944
It's a bit dry on the exterior.

1050
00:42:13,024 --> 00:42:15,304
So I think once it's all shredded,

1051
00:42:15,384 --> 00:42:19,104
as long as we get out any of those
gnarly bits,

1052
00:42:20,664 --> 00:42:23,304
we should be OK juice-wise.

1053
00:42:24,944 --> 00:42:28,344
The hero of the barbecue plate,
it's gonna be the pulled lamb

1054
00:42:28,424 --> 00:42:29,704
and the pork ribs.

1055
00:42:29,784 --> 00:42:33,864
I'm gonna take these pork ribs out,
start glazing these.

1056
00:42:35,904 --> 00:42:37,744
Even though we had quite
a bit of sauce,

1057
00:42:37,824 --> 00:42:41,024
we only gave the pork ribs
a single glaze in the sauce.

1058
00:42:41,104 --> 00:42:44,224
We wanted to let the protein sort
of shine through.

1059
00:42:44,304 --> 00:42:46,424
And then I'll get these wings on.

1060
00:42:46,504 --> 00:42:48,744
Let's do this man.
Let's go bro.

1061
00:42:49,584 --> 00:42:51,344
The chicken wings,
that's the last thing we need

1062
00:42:51,424 --> 00:42:53,584
for this barbecue plate.
That's gonna be a hotter smoke

1063
00:42:53,664 --> 00:42:55,344
so we don't need too much time
for that.

1064
00:42:56,344 --> 00:42:58,824
Alright, just getting these chicken
wings on now, Chris.

1065
00:42:58,904 --> 00:42:59,944
Yeah.

1066
00:43:07,344 --> 00:43:09,344
Amber and Mel,
what's your meat dream?

1067
00:43:09,424 --> 00:43:10,744
(LAUGHTER)

1068
00:43:11,904 --> 00:43:14,064
I believe.
I believe sitting to her left.

1069
00:43:14,144 --> 00:43:16,144
I know what Amber's meat dream is.

1070
00:43:17,024 --> 00:43:18,144
MAN: Oh, my god.

1071
00:43:18,944 --> 00:43:20,584
Is there enough sauce on this?

1072
00:43:20,664 --> 00:43:22,624
(LAUGHTER)

1073
00:43:22,704 --> 00:43:25,384
You gonna make me go a red now.
OK, yep.

1074
00:43:25,464 --> 00:43:26,824
I'm waiting.

1075
00:43:26,904 --> 00:43:31,944
My meat dream, not too much meat.

1076
00:43:32,024 --> 00:43:33,824
I'm actually not expecting
a plate of meat.

1077
00:43:33,904 --> 00:43:36,384
I think that they're gonna get
a really nice balance here.

1078
00:43:36,464 --> 00:43:39,824
So I think there might be maybe two
different types of meat.

1079
00:43:39,904 --> 00:43:42,504
I'd like to see maybe ribs, wings

1080
00:43:42,584 --> 00:43:44,064
or even maybe like a homemade
sausage.

1081
00:43:44,144 --> 00:43:45,344
Wings.

1082
00:43:45,424 --> 00:43:47,744
I'd really like to see
a bit of lamb.

1083
00:43:47,824 --> 00:43:52,104
I'd love ribs
and an element of freshness.

1084
00:43:53,224 --> 00:43:55,504
I'm hoping for brisket, wings.

1085
00:43:55,584 --> 00:43:57,424
Yeah, just lots of meat elements.

1086
00:43:58,264 --> 00:44:01,864
I am not a huge meat fan.

1087
00:44:03,624 --> 00:44:04,984
I'm not vegan anymore,

1088
00:44:05,064 --> 00:44:09,704
but I'm not looking for a five-kilo
plate of meat or anything, no.

1089
00:44:09,784 --> 00:44:11,304
She only eats chicken now.

1090
00:44:11,384 --> 00:44:12,944
MANU: So you used to be a vegan?

1091
00:44:13,024 --> 00:44:14,904
For five years.
Why?

1092
00:44:14,984 --> 00:44:16,984
(LAUGHTER)
Yeah.

1093
00:44:17,064 --> 00:44:18,624
No, it's a genuine question.

1094
00:44:18,704 --> 00:44:20,424
WOMAN: No, no judgement.
For ethics, yeah.

1095
00:44:20,504 --> 00:44:21,664
Ethics.
Yeah.

1096
00:44:21,744 --> 00:44:22,824
But they've gone out the window now.

1097
00:44:22,904 --> 00:44:24,064
(LAUGHS SARCASTICALLY)

1098
00:44:24,144 --> 00:44:26,424
No, I was vegan at a time
where it was very trendy.

1099
00:44:26,504 --> 00:44:29,264
I was a very like angry vegan
if that makes sense.

1100
00:44:29,344 --> 00:44:30,544
MAN: Oh, god.

1101
00:44:30,624 --> 00:44:34,144
And I was quite forward
with my views I would say,

1102
00:44:34,224 --> 00:44:36,544
which I agitated you.

1103
00:44:36,624 --> 00:44:40,424
She used to actually swap
my soy milk to normal milk

1104
00:44:40,504 --> 00:44:42,224
and swap my other things.
(REACTIONS)

1105
00:44:42,304 --> 00:44:45,104
I used to like rub bacon on her pots
and pans.

1106
00:44:46,064 --> 00:44:48,064
I think we didn't talk
for like three years.

1107
00:44:48,144 --> 00:44:49,824
Yeah, at one point.
Oh, wow.

1108
00:44:49,904 --> 00:44:51,024
BOTH: Yeah.
Pretty bad.

1109
00:44:51,104 --> 00:44:55,664
I think that was when we had like
a bigger age gap between us.

1110
00:44:55,744 --> 00:45:00,064
I cannot imagine not speaking
to my siblings for that long.

1111
00:45:00,144 --> 00:45:02,544
I mean we've all had fights
with our siblings before,

1112
00:45:02,624 --> 00:45:05,624
but three years of not talking.

1113
00:45:05,704 --> 00:45:07,864
That's gotta be something big.

1114
00:45:07,944 --> 00:45:09,544
So there's a stubborn streak there.

1115
00:45:09,624 --> 00:45:11,784
Oh, it's genetic, yes, yeah.

1116
00:45:11,864 --> 00:45:13,384
BRIGITA: Yeah, definitely.

1117
00:45:14,064 --> 00:45:16,224
That was a bit scary.
Fierce, fierce women.

1118
00:45:16,304 --> 00:45:19,464
I think the capacity for fire
between Brigita and Patricija

1119
00:45:19,544 --> 00:45:20,784
is very possible.

1120
00:45:20,864 --> 00:45:23,184
Look at her, she's scary.

1121
00:45:23,264 --> 00:45:25,184
MAN: I was just gonna say that.
(LAUGHTER)

1122
00:45:27,304 --> 00:45:29,824
Let's just not miss our plating
window.

1123
00:45:29,904 --> 00:45:31,064
Yep, alright.

1124
00:45:31,144 --> 00:45:37,424
Chris, these chicken wings at about
70C need them to be at about 74, 75.

1125
00:45:38,544 --> 00:45:40,424
They are not far off being ready.

1126
00:45:41,224 --> 00:45:43,584
Chicken wings are tracking well,
looking great.

1127
00:45:43,664 --> 00:45:46,144
We want them to be able to feel that
crunch in the wing,

1128
00:45:46,224 --> 00:45:47,504
the crispy chicken wing.

1129
00:45:48,304 --> 00:45:51,784
I'm adding lubricant
as Colin would say

1130
00:45:51,864 --> 00:45:53,624
to our pulled lamb.

1131
00:45:53,704 --> 00:45:56,184
Putting all the pork juices
and mixing it through the lamb

1132
00:45:56,264 --> 00:45:57,944
to give it the moisture
and lubrication

1133
00:45:58,024 --> 00:45:59,144
Colin was looking for.

1134
00:45:59,224 --> 00:46:01,144
I think it's gonna add
a little bit of sweetness,

1135
00:46:01,224 --> 00:46:05,264
which it's not gonna go astray
with this lamb at all.

1136
00:46:06,464 --> 00:46:08,744
So for our main,
it is so complex

1137
00:46:08,824 --> 00:46:11,104
we have so many different elements
to get right.

1138
00:46:11,184 --> 00:46:14,624
We had the lamb chicken wings,
we had pork ribs.

1139
00:46:14,704 --> 00:46:17,664
Getting these pork ribs
out to check them properly.

1140
00:46:17,744 --> 00:46:19,184
Yeah, are they juicy?

1141
00:46:19,264 --> 00:46:20,744
Like is there juice in there?

1142
00:46:20,824 --> 00:46:23,144
Yeah.
Got good drawback on the bone.

1143
00:46:23,224 --> 00:46:24,664
So I've basted these pork ribs,

1144
00:46:24,744 --> 00:46:26,504
we're getting some moisture back
into the lamb.

1145
00:46:26,584 --> 00:46:28,344
We've set ourselves
to a high standard here

1146
00:46:28,424 --> 00:46:30,504
and this is one dish we want
to impress.

1147
00:46:32,504 --> 00:46:33,824
OK, we've gotta move otherwise...

1148
00:46:33,904 --> 00:46:35,064
Alright, almost ready to plate.

1149
00:46:35,144 --> 00:46:37,624
We're known to be
the barbecue champions,

1150
00:46:37,704 --> 00:46:39,064
there's a lot to lose here.

1151
00:46:39,144 --> 00:46:40,584
There's a lot on the line.

1152
00:46:40,664 --> 00:46:42,744
Like the pressure's on.
Let's go.

1153
00:46:42,824 --> 00:46:44,064
Alright, you start plating.

1154
00:46:49,240 --> 00:46:50,360
In Sydney's south,

1155
00:46:50,440 --> 00:46:53,560
Aaron and Chris are getting ready
to serve up their barbecue plate

1156
00:46:53,640 --> 00:46:55,240
for main course.

1157
00:46:55,320 --> 00:47:00,040
OK, the lamb looks way better
than I think what we started with.

1158
00:47:00,120 --> 00:47:02,080
Yeah.
Like in terms of juice.

1159
00:47:02,160 --> 00:47:04,720
We've added so much
moisture into that lamb.

1160
00:47:04,800 --> 00:47:07,120
I'm a lot happier in terms
of what I can see,

1161
00:47:07,200 --> 00:47:09,520
but with juicy it's not dripping,

1162
00:47:09,600 --> 00:47:11,880
hopefully, that's good enough
for to go out on the plate.

1163
00:47:11,960 --> 00:47:14,400
OK, we've gotta move.
Alright, almost ready to plate,

1164
00:47:14,480 --> 00:47:16,640
we need the cornbread
to go on first.

1165
00:47:21,000 --> 00:47:22,640
What I'm worried about
with our main is

1166
00:47:22,720 --> 00:47:26,440
there are so many elements
going into one dish.

1167
00:47:26,520 --> 00:47:28,240
Pork ribs on the left.

1168
00:47:28,320 --> 00:47:30,120
So many things that could go wrong

1169
00:47:30,200 --> 00:47:36,200
and we really open ourselves up
for a wide variety of critique

1170
00:47:36,280 --> 00:47:39,040
when you have so many elements
on one dish.

1171
00:47:39,120 --> 00:47:41,240
We've got the cornbread,
we've got the coleslaw,

1172
00:47:41,320 --> 00:47:43,360
we've got the pickles,
we've got the meat,

1173
00:47:43,440 --> 00:47:45,320
there is so much going on.

1174
00:47:45,400 --> 00:47:46,560
What am I coming over with?

1175
00:47:46,640 --> 00:47:48,160
Ranch.
Ranch for the wings.

1176
00:47:48,240 --> 00:47:50,760
We're going in with a little bit
of our ranch dressing on top

1177
00:47:50,840 --> 00:47:51,840
of those chicken wings.

1178
00:47:51,920 --> 00:47:53,400
Doing a drizzle around.

1179
00:47:53,480 --> 00:47:55,720
Love it.
Oh, that looks really good actually.

1180
00:47:55,800 --> 00:47:57,640
Pickled veg, then it's done.

1181
00:47:57,720 --> 00:47:59,400
OK, let's go.
Let's go, let's go.

1182
00:47:59,480 --> 00:48:01,280
Ready, two best-looking ones.
Which one Colin, which one Manu?

1183
00:48:01,360 --> 00:48:02,400
Let's go, let's go.

1184
00:48:02,480 --> 00:48:04,160
We're serving our barbecue plate

1185
00:48:04,240 --> 00:48:06,840
as the barbecue guys
in our Instant Restaurant

1186
00:48:06,920 --> 00:48:07,960
called Meat Dreams,

1187
00:48:08,040 --> 00:48:12,680
like it doesn't get more stressful
than it is right now.

1188
00:48:12,760 --> 00:48:14,040
Yep.

1189
00:48:14,120 --> 00:48:16,120
Ah, Colin's gonna want
some juice on his plate.

1190
00:48:16,200 --> 00:48:17,680
Let's go this one for Colin.

1191
00:48:17,760 --> 00:48:19,000
Alright.
Yeah?

1192
00:48:19,080 --> 00:48:21,400
Done, this one Manu.
I'm happy, let's go.

1193
00:48:21,480 --> 00:48:22,520
Let's do it.

1194
00:48:38,680 --> 00:48:40,240
Our mains are served.

1195
00:48:40,320 --> 00:48:42,560
(ALL GASPING)

1196
00:48:49,280 --> 00:48:50,440
Thanks, mate.

1197
00:48:50,520 --> 00:48:53,680
Thank you.
Damn, another good-looking dish

1198
00:48:53,760 --> 00:48:56,880
to see how well those two blokes
have paid attention to detail.

1199
00:48:56,960 --> 00:48:58,560
It looked really, really good.

1200
00:48:59,920 --> 00:49:01,440
(SUSPENSEFUL MUSIC)

1201
00:49:12,960 --> 00:49:16,880
We're nervous because we know
the feedback that we just had

1202
00:49:16,960 --> 00:49:18,280
for our entree,

1203
00:49:18,360 --> 00:49:23,160
we know that we need to pick up
some points here for the main.

1204
00:49:24,760 --> 00:49:26,360
(SUSPENSEFUL MUSIC)

1205
00:49:37,520 --> 00:49:38,840
Thank you, gents.

1206
00:49:38,920 --> 00:49:40,240
Thank you.

1207
00:49:44,640 --> 00:49:45,720
Bon Appetit.

1208
00:49:56,760 --> 00:50:00,720
Everything really well cooked,
the flavours were all there.

1209
00:50:06,840 --> 00:50:08,480
This whole pile.

1210
00:50:08,560 --> 00:50:09,560
Didn't really like the lamb,

1211
00:50:09,640 --> 00:50:12,320
was happy to pass that onto
Brigita's cutting board.

1212
00:50:16,120 --> 00:50:17,560
The chicken's beautiful.

1213
00:50:19,640 --> 00:50:20,920
Lamb's dry.

1214
00:50:23,200 --> 00:50:26,080
What is this?
Pork.

1215
00:50:26,160 --> 00:50:28,560
Doesn't even taste like pork.
What's that?

1216
00:50:28,640 --> 00:50:30,640
I'm not a big meat eater, so.

1217
00:50:31,880 --> 00:50:33,320
The chicken wings are good.

1218
00:50:33,400 --> 00:50:35,880
Mm, they were so good.

1219
00:50:35,960 --> 00:50:38,240
Nick doesn't look like
he's been eating for weeks.

1220
00:50:38,320 --> 00:50:39,440
(LAUGHTER)

1221
00:50:39,520 --> 00:50:41,360
You woofed, wooed that down.

1222
00:50:41,440 --> 00:50:42,960
Absolutely loved it.

1223
00:50:43,600 --> 00:50:48,320
The chicken cooked perfectly,
just sliding off the bone.

1224
00:50:48,400 --> 00:50:52,640
The ribs, love the smoke,
love the stickiness.

1225
00:50:52,720 --> 00:50:58,800
I think it's neigh on perfect.

1226
00:50:58,880 --> 00:51:01,120
Probably my most favourite main
I've had.

1227
00:51:01,200 --> 00:51:02,200
It's a wake-up call.

1228
00:51:02,280 --> 00:51:03,840
It's a humbling experience.
Yeah.

1229
00:51:05,160 --> 00:51:08,640
I think the thing is, is they've
pulled off the consistency

1230
00:51:08,720 --> 00:51:10,880
that we wanted in our first cook.

1231
00:51:10,960 --> 00:51:11,920
Definitely.

1232
00:51:12,000 --> 00:51:14,040
And, and...
Well, so far.

1233
00:51:14,120 --> 00:51:15,160
So far.

1234
00:51:15,240 --> 00:51:17,200
Patricija and Brigita,

1235
00:51:17,280 --> 00:51:19,880
there's still a lot of food
on your boards there.

1236
00:51:19,960 --> 00:51:21,200
How you going?

1237
00:51:21,280 --> 00:51:22,440
We'll get to it.

1238
00:51:22,520 --> 00:51:25,440
I ate mine left to right
as I normally do.

1239
00:51:26,000 --> 00:51:27,360
Who eats left to right?

1240
00:51:27,440 --> 00:51:31,200
Does she arrange her like peas
from biggest to smallest?

1241
00:51:31,280 --> 00:51:35,600
Like that's some OCD-level stuff
going on right now.

1242
00:51:35,680 --> 00:51:38,680
I'm just methodical like that.
Yep.

1243
00:51:38,760 --> 00:51:41,360
Cornbread was delicious,
chicken was great.

1244
00:51:41,440 --> 00:51:43,040
Not a fan of lamb.

1245
00:51:44,400 --> 00:51:49,160
I thought all the sides
were very, very refreshing

1246
00:51:49,240 --> 00:51:52,000
and I love the sweetness
of those ribs.

1247
00:51:52,080 --> 00:51:53,840
That's some of the best chicken
I've had,

1248
00:51:53,920 --> 00:51:55,480
like, I wanna say in my life.

1249
00:51:55,560 --> 00:51:57,320
But it was really,
really, really good

1250
00:51:57,400 --> 00:51:59,440
that that sauce with the chicken
was perfect.

1251
00:51:59,520 --> 00:52:01,600
I feel like
this is a really good main.

1252
00:52:05,560 --> 00:52:08,560
The lamb for me was too dry,

1253
00:52:09,760 --> 00:52:11,120
there could have been more sauce,

1254
00:52:13,160 --> 00:52:15,240
but I'm not,
you know, I would never go out

1255
00:52:15,320 --> 00:52:18,400
and order a big plate of meat
like this.

1256
00:52:18,480 --> 00:52:21,320
So it was hard for me to eat.

1257
00:52:21,400 --> 00:52:23,120
Is it better than your main course?

1258
00:52:24,480 --> 00:52:25,440
No.

1259
00:52:26,680 --> 00:52:30,120
The gate crasher's food
did not intimidate me at all.

1260
00:52:36,320 --> 00:52:37,560
The pressure's on.

1261
00:52:37,640 --> 00:52:39,360
We've set ourself
to a high standard here

1262
00:52:39,440 --> 00:52:41,200
and this is one dish
we want to impress.

1263
00:52:43,080 --> 00:52:45,600
Aaron and Chris for main course,
barbecue plate,

1264
00:52:47,120 --> 00:52:48,920
chicken was probably the best
on there,

1265
00:52:49,000 --> 00:52:50,200
it was cooked really well,
it was moist,

1266
00:52:50,280 --> 00:52:51,760
just falling off the bone.

1267
00:52:52,600 --> 00:52:54,280
Cornbread loved it.

1268
00:52:55,080 --> 00:52:58,160
Syrup really, it adds to it
that little bit of sweetness.

1269
00:52:58,240 --> 00:52:59,520
I love the chilli.

1270
00:53:01,400 --> 00:53:04,080
Like there's people around here
have said it's the best main

1271
00:53:04,160 --> 00:53:05,560
of the competition so far.

1272
00:53:05,640 --> 00:53:06,680
Wow.

1273
00:53:06,760 --> 00:53:08,120
I disagree.

1274
00:53:10,560 --> 00:53:13,240
What did I say to you
in the kitchen?

1275
00:53:13,320 --> 00:53:16,440
Yeah, you were talking
about lubrication in the kitchen.

1276
00:53:16,520 --> 00:53:17,560
(LAUGHTER)

1277
00:53:17,640 --> 00:53:18,880
Whoa, whoa, whoa.

1278
00:53:19,760 --> 00:53:21,240
I said lubricate.

1279
00:53:21,320 --> 00:53:22,280
Yes.

1280
00:53:23,160 --> 00:53:24,400
Did you?

1281
00:53:24,480 --> 00:53:25,600
BOTH: We did.

1282
00:53:25,680 --> 00:53:27,560
Yes.
You did not.

1283
00:53:30,000 --> 00:53:33,800
I was like, oh my god,
this cannot be happening.

1284
00:53:34,960 --> 00:53:37,240
The lamb's too dry for me,
way too dry.

1285
00:53:38,240 --> 00:53:42,960
I just started feeling myself just
sinking into the ground beneath me.

1286
00:53:43,040 --> 00:53:45,640
Look, we definitely took on
that feedback in the kitchen.

1287
00:53:45,720 --> 00:53:47,600
We did add moisture,
we did add the stock,

1288
00:53:47,680 --> 00:53:49,160
clearly not enough.

1289
00:53:50,600 --> 00:53:55,760
Like this is a bloody good plate
of food

1290
00:53:56,480 --> 00:54:00,240
but what is the tagline that
was created on MKR by me

1291
00:54:00,320 --> 00:54:02,520
for so many years?

1292
00:54:02,600 --> 00:54:04,360
Where's the sauce?

1293
00:54:04,440 --> 00:54:06,880
With the ribs,
like what do you do?

1294
00:54:06,960 --> 00:54:09,960
Usually, you just put in a ball
and you just shake it in.

1295
00:54:11,920 --> 00:54:14,280
You've got all those cups and medals
everywhere,

1296
00:54:14,360 --> 00:54:16,360
just that's what we want from you.

1297
00:54:17,640 --> 00:54:19,960
It is the same type of competition.

1298
00:54:21,000 --> 00:54:22,680
It's probably the biggest
competition

1299
00:54:22,760 --> 00:54:25,200
because there's a $100,000 to win,

1300
00:54:25,280 --> 00:54:27,480
probably the biggest price
you've ever had.

1301
00:54:28,440 --> 00:54:29,600
Alright.
Absolutely.

1302
00:54:29,680 --> 00:54:30,960
Thank you, boys.
Let's go.

1303
00:54:31,040 --> 00:54:33,440
Cheers, guys.
BOTH: Thanks guys.

1304
00:54:35,680 --> 00:54:37,760
Oh, such a hard one.

1305
00:54:37,840 --> 00:54:40,440
Why do we come back
into this kitchen after everyone

1306
00:54:40,520 --> 00:54:42,640
and go, oh my god.

1307
00:54:42,720 --> 00:54:43,840
I know it's a hard one, like...

1308
00:54:43,920 --> 00:54:47,040
Again, it was another dish
that was sort of good

1309
00:54:47,120 --> 00:54:48,400
but not great.

1310
00:54:48,480 --> 00:54:52,480
We need to try and just make sure
dessert is singing above the rest.

1311
00:54:52,560 --> 00:54:54,240
OK.
Yeah, I mean, where's the sauce?

1312
00:54:54,320 --> 00:54:55,480
We've got a sauce to go on.

1313
00:54:55,560 --> 00:54:58,120
Bro, I absolutely died
when he said that

1314
00:54:58,200 --> 00:55:00,080
because that is
like my biggest fear.

1315
00:55:00,160 --> 00:55:04,880
I told you this before, like if
I hear Manu say where's the sauce?

1316
00:55:04,960 --> 00:55:11,160
Like oh my god, I can't believe
that just actually happened.

1317
00:55:11,240 --> 00:55:12,920
It was almost a bit embarrassing,

1318
00:55:13,000 --> 00:55:14,680
we've tested ourself

1319
00:55:14,760 --> 00:55:16,760
on the biggest stages in barbecue.

1320
00:55:16,840 --> 00:55:19,640
We need to prove to these guys
that we can cook

1321
00:55:19,720 --> 00:55:22,320
and I think it's all gonna come down
to this dessert.

1322
00:55:28,470 --> 00:55:31,750
After receiving mixed reviews
for entree and main,

1323
00:55:31,830 --> 00:55:35,430
Aaron and Chris are striving
for a perfect dessert.

1324
00:55:35,510 --> 00:55:38,390
Let's do it!
OK, so the pies are baked.

1325
00:55:38,470 --> 00:55:42,950
Thin pastry down the bottom,
a nice, levelled layer of curd.

1326
00:55:43,030 --> 00:55:46,550
For dessert,
we are making lemon-lime pie.

1327
00:55:47,350 --> 00:55:49,390
All our elements pretty much done,

1328
00:55:49,470 --> 00:55:51,350
all I have to do is make
the meringue,

1329
00:55:51,430 --> 00:55:53,470
which just means
a simple sugar syrup,

1330
00:55:53,550 --> 00:55:56,630
I've got my egg whites cream
of tartar in the mixer

1331
00:55:56,710 --> 00:55:58,150
and I'm ready to go.

1332
00:56:00,030 --> 00:56:01,550
I love this dessert, man.

1333
00:56:01,630 --> 00:56:04,230
It's gonna finish like
on such a good note.

1334
00:56:04,310 --> 00:56:08,830
It's got so much like zing
and like vibrancy it.

1335
00:56:09,830 --> 00:56:12,350
I've made this pie many times before

1336
00:56:12,430 --> 00:56:14,630
you know, family occasions,
birthdays.

1337
00:56:14,710 --> 00:56:17,630
It's one of those ones
that everybody around me loves it.

1338
00:56:18,310 --> 00:56:21,150
I'm gonna start piping
these tarts.

1339
00:56:21,230 --> 00:56:22,190
Alright.

1340
00:56:22,270 --> 00:56:24,670
It's so marshmallowy,
so fluffy.

1341
00:56:24,750 --> 00:56:26,510
It looks amazing.

1342
00:56:26,590 --> 00:56:29,870
But we've just come back
from hearing Manu give us a comment

1343
00:56:29,950 --> 00:56:32,230
about, "Where's the sauce?"

1344
00:56:32,310 --> 00:56:35,110
We better make sure
we give him sauce.

1345
00:56:35,190 --> 00:56:36,310
Yeah.

1346
00:56:36,390 --> 00:56:37,430
Alright, OK.

1347
00:56:37,510 --> 00:56:42,190
What about charred orange
and spiced rum sauce

1348
00:56:42,270 --> 00:56:44,550
for our dessert course
to pair with this pie?

1349
00:56:44,630 --> 00:56:45,630
Yep.

1350
00:56:45,710 --> 00:56:48,150
Equal parts rum, orange juice.

1351
00:56:48,230 --> 00:56:49,230
How much sugar?

1352
00:56:49,870 --> 00:56:51,510
Equal parts.

1353
00:56:51,590 --> 00:56:55,150
So it's water and sugar
which constitute a syrup.

1354
00:56:55,230 --> 00:56:57,590
And then we are adding
the burnt orange

1355
00:56:57,670 --> 00:56:59,230
and we are adding the spiced rum.

1356
00:56:59,310 --> 00:57:01,750
It all gets mixed, try
and thicken it up a little bit

1357
00:57:01,830 --> 00:57:04,030
for consistency
and then it needs to cool.

1358
00:57:05,030 --> 00:57:06,110
It's a risky move

1359
00:57:06,190 --> 00:57:10,110
because it's not something that
I would usually serve with this pie.

1360
00:57:10,190 --> 00:57:13,030
Do we serve this up
in like little shot glasses

1361
00:57:13,110 --> 00:57:14,990
and let them pour it on?

1362
00:57:15,070 --> 00:57:16,310
Let's do it.

1363
00:57:16,390 --> 00:57:19,470
Hopefully, they can see that
we're taking on their feedback.

1364
00:57:23,190 --> 00:57:26,430
Alright, dessert, lemon-lime pie.

1365
00:57:28,270 --> 00:57:32,230
I'm hoping that
it's not too sort of tart.

1366
00:57:34,150 --> 00:57:35,790
I like me.
CLAUDEAN: Like you.

1367
00:57:35,870 --> 00:57:37,150
(LAUGHTER)

1368
00:57:38,150 --> 00:57:39,990
I want a zing from the citrus,

1369
00:57:40,070 --> 00:57:41,910
but not... (CLICKS TONGUE)
..from a citrus.

1370
00:57:41,990 --> 00:57:44,990
(LAUGHS) That was like,
you look like a ferret.

1371
00:57:45,790 --> 00:57:48,430
Oh, don't put that on.
Oh, my god.

1372
00:57:48,510 --> 00:57:50,750
You know, I'm not a massive,
sweet tooth.

1373
00:57:52,790 --> 00:57:53,990
And if I am having a dessert,

1374
00:57:54,070 --> 00:57:57,750
I do want something that is gonna be
that real uplifting

1375
00:57:57,830 --> 00:58:00,030
sort of lighter way
to finish off a meal

1376
00:58:00,110 --> 00:58:03,270
in terms of that sort
of bright citrus note.

1377
00:58:05,950 --> 00:58:09,470
Christian's food knowledge,

1378
00:58:10,070 --> 00:58:11,630
that's a little bit intimidating,

1379
00:58:11,710 --> 00:58:14,950
but you know what,
Christian's snob?

1380
00:58:15,030 --> 00:58:16,150
He's a food snob.

1381
00:58:16,230 --> 00:58:17,310
He is a snob.

1382
00:58:17,390 --> 00:58:19,710
Yeah, snob buddies. (LAUGHS)
Snob buddies.

1383
00:58:19,790 --> 00:58:20,830
Love it.

1384
00:58:21,750 --> 00:58:24,830
If they do a meringue,
they've got a pretty

1385
00:58:26,270 --> 00:58:28,950
it's pretty high standards
when it comes to meringue

1386
00:58:29,030 --> 00:58:30,230
at this table.

1387
00:58:31,070 --> 00:58:33,630
After what Sonia and Marcus
put forward.

1388
00:58:33,710 --> 00:58:35,750
Everyone's like,
"Oh, Sonia's the dessert queen."

1389
00:58:35,830 --> 00:58:37,150
We've done so well

1390
00:58:37,230 --> 00:58:39,670
because it seems dessert is cursed
in this competition.

1391
00:58:39,750 --> 00:58:41,910
No one's served up a good dessert
but us.

1392
00:58:42,830 --> 00:58:45,950
So it's very American, isn't it?
COLIN: Yeah.

1393
00:58:46,030 --> 00:58:48,270
Lemon-lime or key lime or whatever.

1394
00:58:50,070 --> 00:58:52,470
It's going to have to have
a nice crumb.

1395
00:58:52,550 --> 00:58:53,750
Yep.

1396
00:58:54,510 --> 00:58:55,590
Cream.

1397
00:58:57,190 --> 00:58:58,590
Yeah, we'll see.

1398
00:58:58,670 --> 00:59:00,230
We'll see when it gets here.

1399
00:59:00,310 --> 00:59:03,110
A lot of stuff can go wrong
with a lemon and lime pie.

1400
00:59:03,190 --> 00:59:05,350
You really need to have
the sweetness there

1401
00:59:05,430 --> 00:59:08,310
and the tartness there,
but not overpowering

1402
00:59:08,390 --> 00:59:11,830
but to be honest, so far tonight
I'm not impressed.

1403
00:59:11,910 --> 00:59:16,470
And I definitely think after tasting
both the entree and the main

1404
00:59:16,550 --> 00:59:19,510
that our food is definitely better.

1405
00:59:21,310 --> 00:59:23,030
Claudean and Anthony,

1406
00:59:23,110 --> 00:59:27,510
what is the score you got
on your last Instant Restaurant?

1407
00:59:28,270 --> 00:59:29,430
53.

1408
00:59:30,390 --> 00:59:34,070
What is this score you would like
to reach to your next cook?

1409
00:59:35,510 --> 00:59:36,590
93.

1410
00:59:42,430 --> 00:59:44,630
Yeah, let's hit the 90s.

1411
00:59:44,710 --> 00:59:47,670
So Anthony and I had a big talk
after our cook

1412
00:59:47,750 --> 00:59:49,590
and Anthony said,
"We've made it through.

1413
00:59:49,670 --> 00:59:52,270
"We're in this,
so let's make this happen,

1414
00:59:52,350 --> 00:59:53,910
"let's win this competition."

1415
00:59:55,030 --> 00:59:56,150
New Claudean.

1416
00:59:56,950 --> 01:00:01,990
I am honoured and blessed
to be still in the competition.

1417
01:00:02,070 --> 01:00:07,750
I've definitely changed my outlook
since prior to cooking.

1418
01:00:08,630 --> 01:00:11,390
Two things could have happened,
you could have just gone forward

1419
01:00:11,470 --> 01:00:13,270
or you can go backwards.
It's up to you.

1420
01:00:13,350 --> 01:00:15,670
I am (BLEEP) going forward.
You watch out.

1421
01:00:15,750 --> 01:00:17,390
(REACTIONS AND LAUGHTER)

1422
01:00:24,630 --> 01:00:27,310
So I think the teams
that are in redemption

1423
01:00:27,390 --> 01:00:30,110
that get to cook a second time
are the lucky ones.

1424
01:00:30,190 --> 01:00:32,030
They're gonna tell like
if we knew what we knew now

1425
01:00:32,110 --> 01:00:33,390
at the start of this cook.

1426
01:00:33,470 --> 01:00:37,750
Yeah, yeah.
We would've had a ten for a entree.

1427
01:00:37,830 --> 01:00:40,110
We're the gate crashers,
we wanted to just come in,

1428
01:00:40,190 --> 01:00:41,510
set the bar high.

1429
01:00:41,590 --> 01:00:43,870
We haven't met our own expectations.

1430
01:00:43,950 --> 01:00:46,150
Like I'm just so happy
we're on the home stretch,

1431
01:00:46,230 --> 01:00:49,830
there is a lot on the line here,
we have to nail this dessert.

1432
01:00:49,910 --> 01:00:51,870
I always think this looks so sexy.

1433
01:00:53,190 --> 01:00:56,310
The taste of the lemon-lime pie
should really be lemon-lime.

1434
01:00:56,390 --> 01:00:59,030
I'm gonna zest on the top here.
Yeap.

1435
01:01:00,910 --> 01:01:05,550
We want a good pop of citrus
all the way through this pie.

1436
01:01:05,630 --> 01:01:09,190
You should have that zing
and that zest and that fruitiness,

1437
01:01:09,270 --> 01:01:11,750
it should just be like partying
on in your mouth.

1438
01:01:11,830 --> 01:01:15,230
Yeah, and then a balance of
sweetness from the meringue as well.

1439
01:01:15,310 --> 01:01:18,350
That sauce, I know they're gonna
like that sauce.

1440
01:01:18,430 --> 01:01:20,270
It's there to compliment the pie.

1441
01:01:20,350 --> 01:01:22,710
I'm gonna start slicing this up.

1442
01:01:22,790 --> 01:01:24,390
Yeap.
And we'll start plating, OK?

1443
01:01:24,470 --> 01:01:25,590
Yeah, done.

1444
01:01:26,430 --> 01:01:27,950
It looks amazing.

1445
01:01:28,030 --> 01:01:31,710
It's all balanced in terms
of flavours, it was perfect.

1446
01:01:33,910 --> 01:01:35,710
I've got a good feeling
about this one.

1447
01:01:36,630 --> 01:01:37,910
Oh, my god.

1448
01:01:37,990 --> 01:01:43,310
We are like four plates away from
finishing our Instant Restaurant.

1449
01:01:46,430 --> 01:01:51,230
We've had a lot of mixed emotions,
we're gonna hold our heads up high.

1450
01:01:51,310 --> 01:01:52,910
OK.
Alright, we're ready.

1451
01:01:54,270 --> 01:01:56,470
I am feeling ecstatic.

1452
01:01:56,550 --> 01:01:59,630
Please, Manu, we love you, Manu.

1453
01:02:11,430 --> 01:02:13,030
Dessert is served.

1454
01:02:27,510 --> 01:02:29,030
What's in the sauce?

1455
01:02:29,110 --> 01:02:30,510
Spiced rum and orange.

1456
01:02:30,590 --> 01:02:32,070
Mm-hmm.
Charred orange.

1457
01:02:36,070 --> 01:02:40,990
OK everyone, the sauce put as much
as you'd like onto the meringue

1458
01:02:41,070 --> 01:02:43,230
to finish the dish.

1459
01:02:45,310 --> 01:02:46,710
(SUSPENSEFUL MUSIC)

1460
01:02:53,110 --> 01:02:56,870
Fingers crossed, we've done
everything we possibly can.

1461
01:02:56,950 --> 01:02:59,710
We just hope that this one is just
gonna send us

1462
01:02:59,790 --> 01:03:01,310
to where we want to be.

1463
01:03:02,470 --> 01:03:04,790
We are really feeling the pressure
right now.

1464
01:03:10,785 --> 01:03:14,065
Aaron and Chris have just served up
their dessert,

1465
01:03:14,145 --> 01:03:15,785
Lemon and lime pie.

1466
01:03:21,465 --> 01:03:23,305
(SUSPENSEFUL MUSIC)

1467
01:03:34,585 --> 01:03:36,145
We've got our fingers crossed,

1468
01:03:36,225 --> 01:03:38,505
We just hope that this one
is just gonna send us

1469
01:03:38,585 --> 01:03:40,505
to where we want to be.

1470
01:03:43,025 --> 01:03:44,945
(SUSPENSEFUL MUSIC)

1471
01:03:53,425 --> 01:03:54,385
Thanks, guys.

1472
01:03:54,465 --> 01:03:55,825
We'll see you after.
Thank you.

1473
01:03:55,905 --> 01:03:57,065
Thanks, guys.

1474
01:03:59,225 --> 01:04:00,505
Bon Appetit.

1475
01:04:05,425 --> 01:04:07,545
(SUSPENSEFUL MUSIC)

1476
01:04:22,705 --> 01:04:23,985
So sweet.

1477
01:04:29,665 --> 01:04:31,105
Just dig it in there.

1478
01:04:31,185 --> 01:04:34,745
I know because like
the citrus bit.

1479
01:04:34,825 --> 01:04:36,425
Gives you like a zing.
Mm.

1480
01:04:40,785 --> 01:04:42,105
Too much meringue?

1481
01:04:43,065 --> 01:04:45,945
Um... I dunno.

1482
01:04:46,025 --> 01:04:48,545
It is just way too sweet,
overwhelmingly sweet.

1483
01:04:48,625 --> 01:04:49,905
I can't enjoy it.

1484
01:04:52,105 --> 01:04:55,985
I don't necessarily think
that it was too sweet per se,

1485
01:04:57,705 --> 01:04:59,625
overall I think
it is a good dessert.

1486
01:05:00,385 --> 01:05:03,705
I think they've done a great job
of cooking the meringue

1487
01:05:03,785 --> 01:05:05,585
and then of torching the meringue.

1488
01:05:05,665 --> 01:05:08,385
They've shown great technique
with that.

1489
01:05:08,465 --> 01:05:10,465
As a dessert,
probably not the pellet cleanser

1490
01:05:10,545 --> 01:05:11,905
that I'd be looking for.

1491
01:05:11,985 --> 01:05:15,185
The sauce also didn't need to be on
there, I don't think.

1492
01:05:15,265 --> 01:05:16,825
It didn't really add to the dish.

1493
01:05:21,825 --> 01:05:23,905
We got high expectations
for this one.

1494
01:05:23,985 --> 01:05:26,785
We're the first team
to cook out of the gate crashers,

1495
01:05:26,865 --> 01:05:29,945
we need to show them
why we are here in this competition.

1496
01:05:32,865 --> 01:05:36,865
Aaron and Chris for dessert,
you created a lemon-lime pie.

1497
01:05:38,305 --> 01:05:44,025
Pastry case, tick, lemon,
lime curd, tick, meringue, tick.

1498
01:05:44,625 --> 01:05:47,705
If you try just the curd
and the pastry itself,

1499
01:05:47,785 --> 01:05:51,625
then it's like,
it's a really nice lemon pie.

1500
01:05:53,105 --> 01:05:55,185
But I think
there's too much meringue

1501
01:05:55,265 --> 01:05:57,105
which makes the dessert very sweet.

1502
01:05:57,865 --> 01:06:01,545
And that was completely unnecessary

1503
01:06:03,425 --> 01:06:06,625
but as I say, there's a lot more
positive than negatives.

1504
01:06:06,705 --> 01:06:07,905
You've done very well.

1505
01:06:08,945 --> 01:06:11,465
Technically, it's a great dessert,
you know,

1506
01:06:11,545 --> 01:06:13,785
one of those pies you have
when you're a kid.

1507
01:06:13,865 --> 01:06:15,345
Pastry was good

1508
01:06:15,425 --> 01:06:19,625
but I would've added a bit more
lemon to the actual curd.

1509
01:06:19,705 --> 01:06:21,985
'Cause I like that smack
in the mouth of the lemon.

1510
01:06:23,425 --> 01:06:26,545
If we had our night over again
with the feedback you've given us,

1511
01:06:26,625 --> 01:06:28,585
we'd be able to deliver
some amazing dishes.

1512
01:06:28,665 --> 01:06:29,985
So everybody else says.

1513
01:06:30,065 --> 01:06:31,185
(LAUGHTER)

1514
01:06:31,265 --> 01:06:32,345
Yeah, that's, yeah, yeah.

1515
01:06:33,425 --> 01:06:36,465
Well, thank you, gentlemen,
we call you back with some scores.

1516
01:06:36,545 --> 01:06:37,585
BOTH: Thank you.

1517
01:06:37,665 --> 01:06:38,985
Thanks, boys.

1518
01:06:42,025 --> 01:06:43,425
After finishing dessert,

1519
01:06:43,505 --> 01:06:47,265
it's time for each team to score
Aaron and Chris's Instant Restaurant

1520
01:06:47,345 --> 01:06:48,545
out of ten.

1521
01:06:50,465 --> 01:06:53,185
So for entree
we had the crispy pork taco,

1522
01:06:54,225 --> 01:06:55,625
beautiful, beautiful plate.

1523
01:06:55,705 --> 01:06:57,065
Yeah, that was really good.

1524
01:06:57,145 --> 01:06:58,585
CHRISTIAN: Flavours were great
on it.

1525
01:06:58,665 --> 01:07:01,345
Flavours were brilliant.

1526
01:07:01,425 --> 01:07:02,945
Yeah, I think the boys
did a great job.

1527
01:07:03,025 --> 01:07:04,545
You know,
not everything was perfect,

1528
01:07:04,625 --> 01:07:06,225
but mine was a bit chewy.

1529
01:07:06,305 --> 01:07:09,065
I didn't get any crispy pork.

1530
01:07:10,185 --> 01:07:12,225
For mains,
were a bit of barbecue plate,

1531
01:07:12,305 --> 01:07:14,945
which was, I was super happy with.

1532
01:07:15,025 --> 01:07:16,105
Yeah.

1533
01:07:16,905 --> 01:07:18,185
The chicken was kick ass.

1534
01:07:18,265 --> 01:07:20,105
It was, it was probably
the best chicken I've ever had.

1535
01:07:20,185 --> 01:07:21,305
It was beautiful.

1536
01:07:22,225 --> 01:07:24,625
I didn't really enjoy it,

1537
01:07:25,665 --> 01:07:27,945
for me, it was dry.

1538
01:07:28,545 --> 01:07:31,745
And dessert lemon-lime pie.

1539
01:07:31,825 --> 01:07:32,865
Yeah.

1540
01:07:32,945 --> 01:07:36,025
The meringue was beautiful
and glossy and creamy.

1541
01:07:39,065 --> 01:07:40,665
Still a bit of dessert than us.

1542
01:07:40,745 --> 01:07:41,785
Yeah. (LAUGHS)

1543
01:07:42,665 --> 01:07:44,745
Overall, they've done
a really good job tonight.

1544
01:07:44,825 --> 01:07:45,945
It's a lot of work.

1545
01:07:47,105 --> 01:07:49,705
ANTHONY: I love a sweet thing,
but too sweet for me overall.

1546
01:07:49,785 --> 01:07:51,745
Too sweet, yeah.

1547
01:07:51,825 --> 01:07:53,625
So what do you think?

1548
01:07:54,385 --> 01:07:56,905
If we wanna get anywhere
in this competition,

1549
01:07:56,985 --> 01:08:00,105
we are going to have to be strategic
in the way that we do things

1550
01:08:00,185 --> 01:08:01,145
as well.

1551
01:08:01,225 --> 01:08:03,345
I'm happy with a seven.
You think a seven?

1552
01:08:03,425 --> 01:08:04,785
Yeah, I think a seven.
I think so.

1553
01:08:04,865 --> 01:08:06,465
I think that's a well-deserved
seven.

1554
01:08:07,705 --> 01:08:10,945
Obviously, everybody wants
that $100,000

1555
01:08:11,025 --> 01:08:13,585
and it's like every man
for themselves.

1556
01:08:13,665 --> 01:08:15,665
It was still good
but it wasn't amazing.

1557
01:08:15,745 --> 01:08:18,345
I'm happy with the six.

1558
01:08:18,425 --> 01:08:19,585
I'm happy with the six.

1559
01:08:21,505 --> 01:08:23,225
For me, it's more a six,
you good with that?

1560
01:08:23,305 --> 01:08:25,065
Six it is then, yeah.
Alright.

1561
01:08:25,145 --> 01:08:26,705
Six it is.

1562
01:08:26,785 --> 01:08:28,945
I'm thinking six or seven.

1563
01:08:29,025 --> 01:08:30,865
I think seven given technique.

1564
01:08:30,945 --> 01:08:32,905
Yeah.
And amount of elements.

1565
01:08:35,025 --> 01:08:36,545
You really wanna win this, right?

1566
01:08:36,625 --> 01:08:38,265
You've told me
you really wanna win this.

1567
01:08:38,345 --> 01:08:39,825
Yes.
Five.

1568
01:08:39,905 --> 01:08:42,425
You wanna be strategic
then I'm gonna be strategic too.

1569
01:08:42,505 --> 01:08:44,465
I'm taking all my feelings
out of it.

1570
01:08:44,545 --> 01:08:46,385
I think four.
Four?

1571
01:08:46,465 --> 01:08:47,465
Yeap.

1572
01:08:48,345 --> 01:08:50,385
OK, let's go, four.

1573
01:08:55,000 --> 01:08:57,640
It's been an absolute rollercoaster
over a night

1574
01:08:57,720 --> 01:09:00,960
we're just hoping they
can focus on the positives

1575
01:09:01,040 --> 01:09:02,640
and give us a good score.

1576
01:09:05,680 --> 01:09:08,440
We put everything
into these three courses

1577
01:09:09,040 --> 01:09:11,880
and we walk in
with our heads held high.

1578
01:09:11,960 --> 01:09:13,520
We wear our heart on our sleeves,

1579
01:09:13,600 --> 01:09:15,840
so you know, I love you, bro.

1580
01:09:15,920 --> 01:09:17,280
Did I say that?
Yeah.

1581
01:09:19,360 --> 01:09:23,040
Aaron and Chris, thank you
for inviting us into your home

1582
01:09:23,120 --> 01:09:26,320
and sharing your love
of all things barbecue

1583
01:09:27,120 --> 01:09:29,640
and now it's time for the scores.

1584
01:09:30,320 --> 01:09:36,960
The guest teams have given you
a combined score of 30, outta 50.

1585
01:09:39,760 --> 01:09:41,360
We're actually pretty happy.

1586
01:09:41,440 --> 01:09:42,640
It definitely picked me up

1587
01:09:42,720 --> 01:09:44,320
and I'm like,
maybe we've got a chance here.

1588
01:09:44,400 --> 01:09:46,440
Yeah, maybe it was better than
what we giving us credit for.

1589
01:09:46,520 --> 01:09:48,280
Maybe we've a chance here.
Absolutely.

1590
01:09:49,120 --> 01:09:52,520
And now it's our turn,
we'll be scoring each dish at a ten.

1591
01:09:53,840 --> 01:09:57,600
Gents, for entree you served us
crispy pork belly taco.

1592
01:09:58,680 --> 01:10:00,960
Beautiful presentation,
great tortilla,

1593
01:10:02,480 --> 01:10:05,000
it looked like an amazing entree
to start,

1594
01:10:05,080 --> 01:10:08,480
unfortunately, your pork
was a little chewy

1595
01:10:08,560 --> 01:10:10,560
and your skin wasn't quite crispy.

1596
01:10:11,560 --> 01:10:14,480
The sauce had that zing,
had the power.

1597
01:10:14,560 --> 01:10:16,200
Loved the fruit component

1598
01:10:16,280 --> 01:10:17,840
'cause it added a sweetness
to the dish.

1599
01:10:17,920 --> 01:10:19,480
If you had to cook the pork
different,

1600
01:10:19,560 --> 01:10:21,040
I would've given you a ten.

1601
01:10:21,120 --> 01:10:23,280
I think it was still a good dish.

1602
01:10:23,360 --> 01:10:27,400
For your entree tonight
I score you a seven.

1603
01:10:31,320 --> 01:10:34,840
The score I'm giving you
for your entree is a seven.

1604
01:10:36,880 --> 01:10:39,000
I thought we might've been closer
to an eight,

1605
01:10:39,080 --> 01:10:41,280
but seven is still fair
at the end of the day.

1606
01:10:41,360 --> 01:10:43,080
We'll take it.
Yeah, we'll take it.

1607
01:10:45,240 --> 01:10:48,280
For your main course,
you gave us a barbecue plate,

1608
01:10:48,360 --> 01:10:51,240
you guys showed you can really cook.

1609
01:10:51,920 --> 01:10:55,120
But then you also showed that
the different elements on this plate

1610
01:10:55,200 --> 01:10:57,680
the pressure and the competition
can get to you.

1611
01:10:57,760 --> 01:11:00,680
The pork was beautiful and tender,

1612
01:11:00,760 --> 01:11:04,200
needed that sauce,
the lamb was too dry for me.

1613
01:11:06,880 --> 01:11:09,040
The lamb was maybe a little dry
but delicious

1614
01:11:09,120 --> 01:11:12,320
and you brought freshness
with the salads

1615
01:11:12,400 --> 01:11:17,600
and acidity,
with the onions and pickles.

1616
01:11:18,480 --> 01:11:23,240
The only thing that I was missing
is meat, meat, meat,

1617
01:11:23,320 --> 01:11:26,160
sauce, sauce, sauce, that's it.

1618
01:11:28,600 --> 01:11:32,200
The score I'm giving you for
your main course is a seven.

1619
01:11:36,040 --> 01:11:40,080
For your main course tonight,
I score you seven.

1620
01:11:42,560 --> 01:11:45,000
It was good to hear the positive,

1621
01:11:45,080 --> 01:11:47,040
everything else was cooked well,

1622
01:11:47,120 --> 01:11:49,080
I'll definitely take a seven
on that one.

1623
01:11:50,640 --> 01:11:53,400
For dessert, lemon-lime pie.

1624
01:11:55,000 --> 01:11:58,480
Great pastry, great curd,
great meringue,

1625
01:11:59,040 --> 01:12:02,800
just the ratio was unbalanced

1626
01:12:02,880 --> 01:12:05,560
and for that reason,
a little too sweet.

1627
01:12:05,640 --> 01:12:09,200
And the little shot just wasn't
necessary to be honest with you

1628
01:12:10,160 --> 01:12:12,200
but you've done OK.

1629
01:12:12,280 --> 01:12:14,120
Technically, spot on

1630
01:12:14,200 --> 01:12:16,520
but you didn't balance
your flavours.

1631
01:12:16,600 --> 01:12:19,440
For your dessert tonight
I score you a seven.

1632
01:12:20,920 --> 01:12:26,000
The score I'm giving
for your dessert is a seven.

1633
01:12:28,520 --> 01:12:30,560
We know it only would
take a few minor tweaks

1634
01:12:30,640 --> 01:12:33,440
and we may very well
have got a perfect score.

1635
01:12:33,520 --> 01:12:35,040
So Aaron and Chris,

1636
01:12:35,120 --> 01:12:37,680
that gives you a grand total score
of...

1637
01:12:40,440 --> 01:12:41,720
..72.

1638
01:12:43,280 --> 01:12:46,040
We were happy,
we'll come back bigger, better

1639
01:12:46,120 --> 01:12:47,320
and stronger next time.

1640
01:12:48,400 --> 01:12:50,200
After the first Instant Restaurant

1641
01:12:50,280 --> 01:12:51,360
of round two,

1642
01:12:51,440 --> 01:12:52,800
Aaron and Chris are at the top

1643
01:12:52,880 --> 01:12:53,960
of the leaderboard

1644
01:12:54,040 --> 01:12:55,960
with a score of 72.

1645
01:12:56,040 --> 01:12:57,440
But there are five more

1646
01:12:57,520 --> 01:12:58,840
Instant Restaurants to go

1647
01:12:58,920 --> 01:13:00,200
in this round.

1648
01:13:01,400 --> 01:13:04,200
I think you are a team
to be watched.

1649
01:13:06,760 --> 01:13:10,120
On that notes,
we are going next to Brisbane.

1650
01:13:11,600 --> 01:13:14,680
Yeah, let's go back
to Sunny Brisbane.

1651
01:13:14,760 --> 01:13:18,800
We are definitely ready to show
the gate crashers what's up?

1652
01:13:18,880 --> 01:13:21,560
I'm in it for me
and I'm in it for Anthony

1653
01:13:21,640 --> 01:13:23,000
and that's it.

1654
01:13:23,880 --> 01:13:25,840
Thank you.
Alright, we'll see you there.

1655
01:13:25,920 --> 01:13:29,320
I'm going to welcome people
into my home like I usually do,

1656
01:13:29,400 --> 01:13:30,600
make them feel at home.

1657
01:13:30,680 --> 01:13:31,960
The rest is up to them.

1658
01:13:32,040 --> 01:13:33,520
Thank you, Chris.

1659
01:13:33,600 --> 01:13:36,080
And then if something happens,
if someone wants to poke the bear,

1660
01:13:36,160 --> 01:13:37,560
then I'll just let her
off the chain.

1661
01:13:37,640 --> 01:13:39,280
Good, thanks so much for coming.
See you at our house.

1662
01:13:39,360 --> 01:13:40,920
Yeah, yeah.
(ROARS)

1663
01:13:41,000 --> 01:13:42,080
(LAUGHS) Get 'em girl.

1664
01:13:42,160 --> 01:13:44,120
Captioned by Ai-Media
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