1 00:00:01,760 --> 00:00:03,240 NARRATOR: Previously, 2 00:00:03,320 --> 00:00:05,800 three teams have cooked in our second round. 3 00:00:06,720 --> 00:00:08,920 Woo! And despite mums, Amber and Mel... 4 00:00:09,000 --> 00:00:10,440 (SCREAMING) 5 00:00:10,520 --> 00:00:12,960 ..delivering sweet success in dessert... 6 00:00:13,040 --> 00:00:15,360 Beautiful dessert, your best course tonight. 7 00:00:15,440 --> 00:00:17,800 ..their lacklustre entree and main 8 00:00:17,880 --> 00:00:20,560 caused them to crash to the bottom of the leaderboard 9 00:00:20,640 --> 00:00:22,400 with 61 points... 10 00:00:23,040 --> 00:00:25,680 This is not the end of Amber and Mel. 11 00:00:25,760 --> 00:00:29,680 ..pushing the barbeque champion's confidence as round leaders 12 00:00:29,760 --> 00:00:31,400 into overdrive. 13 00:00:31,480 --> 00:00:33,000 I think, easily, ours was better. 14 00:00:33,080 --> 00:00:34,280 Woah. 15 00:00:34,360 --> 00:00:35,320 Tonight, 16 00:00:35,400 --> 00:00:39,880 Melbourne's culinary connoisseur and OGs return to the kitchen... 17 00:00:39,960 --> 00:00:40,920 Yeah, buddy. 18 00:00:41,000 --> 00:00:42,240 NICK: That smells good. 19 00:00:42,320 --> 00:00:45,360 ..where there's more than redemption on the menu. 20 00:00:45,440 --> 00:00:47,960 It would be great to shut Chris up. 21 00:00:48,040 --> 00:00:49,480 But as the heat rises... 22 00:00:49,560 --> 00:00:50,760 Something's not quite right. 23 00:00:50,840 --> 00:00:53,640 ..have they bitten off more than they can chew? 24 00:00:53,720 --> 00:00:56,840 CHRISTIAN: This is definitely not how we planned. 25 00:00:59,200 --> 00:01:02,320 As their rivalry reaches smoking point... 26 00:01:02,400 --> 00:01:05,520 These guys talk a big game, they didn't deliver the first time. 27 00:01:05,600 --> 00:01:07,040 Are they good enough the second time around? 28 00:01:08,160 --> 00:01:09,680 ..can Nick and Christian 29 00:01:09,760 --> 00:01:12,640 beat the barbeque boys at their own game? 30 00:01:12,720 --> 00:01:14,360 Watch out, barbeque boys. 31 00:01:14,440 --> 00:01:15,400 We're coming for you. 32 00:01:19,280 --> 00:01:21,280 ('LIFE SO GOOD' BY CHAMPION MOOD) # Ain't life so good 33 00:01:23,320 --> 00:01:25,640 # Yeah this life is good 34 00:01:27,960 --> 00:01:29,520 # Ain't life so good... # 35 00:01:29,600 --> 00:01:31,600 Tonight, we're in Melbourne, 36 00:01:31,680 --> 00:01:33,680 where housemates, Nick and Christian 37 00:01:33,760 --> 00:01:36,680 are preparing for their second instant restaurant, 38 00:01:36,760 --> 00:01:39,600 and they're calling in a little extra support. 39 00:01:39,680 --> 00:01:41,320 NICK'S MUM: Hey, Nicko. Hello. 40 00:01:41,400 --> 00:01:43,080 So good to see you. 41 00:01:43,160 --> 00:01:44,800 I'm loving the moustache. Thank you. 42 00:01:44,880 --> 00:01:46,560 (LAUGHTER) 43 00:01:46,640 --> 00:01:48,840 It was so nice talking to Mum. 44 00:01:48,920 --> 00:01:50,320 I don't think you'd find 45 00:01:50,400 --> 00:01:53,240 two bigger mummy's boys 46 00:01:53,320 --> 00:01:55,040 in Australia, to be honest. 47 00:01:55,120 --> 00:01:57,800 How are you going? Tell me, any pretty girls? 48 00:01:57,880 --> 00:02:00,920 (LAUGHTER) 49 00:02:01,000 --> 00:02:02,000 Maybe. 50 00:02:02,080 --> 00:02:05,640 I may have told her that, yes, there was someone. 51 00:02:05,720 --> 00:02:07,040 Ooh, we'll see. 52 00:02:07,120 --> 00:02:08,440 Yep. You need to get married. 53 00:02:08,520 --> 00:02:11,040 I'm gonna end up with really good-looking grandkids, am I? 54 00:02:11,120 --> 00:02:12,120 (LAUGHTER) 55 00:02:12,200 --> 00:02:13,240 Far out, Mum. 56 00:02:14,240 --> 00:02:16,360 She's always trying to match me up with someone, 57 00:02:16,440 --> 00:02:18,640 and she's just being a proper Greek mum. 58 00:02:18,720 --> 00:02:20,840 First, we'll win this competition, and then we'll see. 59 00:02:20,920 --> 00:02:24,760 Well, there is a secret ingredient, a lot of love. 60 00:02:24,840 --> 00:02:26,000 A lot of love. 61 00:02:26,080 --> 00:02:27,040 That's it. A lot of love. 62 00:02:27,840 --> 00:02:29,080 I love you, Mum. 63 00:02:29,160 --> 00:02:32,400 (SPEAKS GREEK) Oh, you guys deserve this. 64 00:02:32,480 --> 00:02:33,960 We're so excited. 65 00:02:34,040 --> 00:02:36,840 We're gonna smash this one out. 66 00:02:36,920 --> 00:02:39,440 I know how proud both of our mums are. 67 00:02:39,520 --> 00:02:41,840 So to have that support, to have that love, 68 00:02:41,920 --> 00:02:43,480 that's the strength that we need. 69 00:02:44,360 --> 00:02:46,320 Alright, so, win the competition... 70 00:02:46,400 --> 00:02:47,760 NICK AND CHRISTIAN: And find a wife. 71 00:02:47,840 --> 00:02:48,920 (LAUGHS) 72 00:02:49,000 --> 00:02:51,560 We want to see our mums 73 00:02:51,640 --> 00:02:53,280 on the balconies 74 00:02:53,360 --> 00:02:54,920 in Kitchen HQ, 75 00:02:55,000 --> 00:02:56,000 looking down on us 76 00:02:56,080 --> 00:02:57,840 when we are competing for the grand final. 77 00:02:59,520 --> 00:03:01,320 In their first instant restaurant, 78 00:03:01,400 --> 00:03:04,000 Nick and Christian faced high expectations. 79 00:03:04,080 --> 00:03:05,840 Looking forward to dinner. 80 00:03:05,920 --> 00:03:07,680 You guys have spoke a big game. 81 00:03:07,760 --> 00:03:09,400 Oui, Chef. Oui, Chef. 82 00:03:09,480 --> 00:03:11,200 While they had a strong start... 83 00:03:11,280 --> 00:03:13,360 This was top-notch. 84 00:03:15,280 --> 00:03:17,600 I'm gonna get that cross hatching going on the top. 85 00:03:17,680 --> 00:03:19,400 ..they fell short at the main... 86 00:03:19,480 --> 00:03:21,160 You're in the business, yeah? 87 00:03:21,240 --> 00:03:22,200 Oui, Chef. 88 00:03:22,280 --> 00:03:23,720 There's no char here. 89 00:03:23,800 --> 00:03:26,960 ..and dessert was a complete disaster. 90 00:03:27,040 --> 00:03:29,200 The cake was undercooked. 91 00:03:29,280 --> 00:03:30,440 So, Nick and Christian, 92 00:03:30,520 --> 00:03:32,920 that gives you a grand total score of 93 00:03:33,000 --> 00:03:33,960 66. 94 00:03:34,920 --> 00:03:36,360 Thank you. Tonight 95 00:03:36,440 --> 00:03:38,120 is their chance at redemption. 96 00:03:38,800 --> 00:03:40,120 Who doesn't love a comeback story? 97 00:03:41,240 --> 00:03:42,720 # Ooh-ooh-ooh 98 00:03:42,800 --> 00:03:44,320 # Ooh-ooh-ooh... # 99 00:03:44,400 --> 00:03:45,640 Alright, let's go. Alright, let's go. 100 00:03:46,240 --> 00:03:47,720 It's time for Nick and Christian 101 00:03:47,800 --> 00:03:50,400 to shop for all their ingredients for a killer cook. 102 00:03:50,480 --> 00:03:51,440 Just up here. 103 00:03:51,520 --> 00:03:53,120 OK, here we go, Nick and Christian. 104 00:03:53,720 --> 00:03:54,920 It's the second time 105 00:03:55,000 --> 00:03:56,760 that Nick and Christian are cooking for us. 106 00:03:56,840 --> 00:03:59,200 Very different menu than they've cooked last time. 107 00:03:59,280 --> 00:04:01,560 I feel like Nick's taking over this time around, 108 00:04:01,640 --> 00:04:02,800 it's a little Greek. 109 00:04:03,560 --> 00:04:04,800 CHRISTIAN: It's all gravy, baby. 110 00:04:04,880 --> 00:04:06,200 It's all gravy, baby. NICK: Alright. 111 00:04:06,280 --> 00:04:07,440 I think Nick and Christian 112 00:04:07,520 --> 00:04:09,120 are gonna be feeling the pressure tonight 113 00:04:09,200 --> 00:04:12,320 because they didn't deliver what they wanted the last time. 114 00:04:12,400 --> 00:04:13,960 Time for some... 115 00:04:14,040 --> 00:04:15,000 How do you say it in Greek? 116 00:04:15,600 --> 00:04:16,800 (NICK SPEAKS GREEK) 117 00:04:16,880 --> 00:04:18,040 (CHRISTIAN SPEAKS GREEK) 118 00:04:18,120 --> 00:04:21,080 For entree, we are serving chargrilled octopus 119 00:04:21,160 --> 00:04:23,240 with eggplant puree and pickled cucumber. 120 00:04:24,120 --> 00:04:26,880 Beautiful. That is absolutely perfect. 121 00:04:26,960 --> 00:04:28,360 Octopus is to be cooked 122 00:04:28,440 --> 00:04:31,640 until the tentacles become nice and soft. 123 00:04:31,720 --> 00:04:34,560 Now, we had an issue with the chargrilled fish last time. 124 00:04:34,640 --> 00:04:36,400 They better deliver on this one tonight. 125 00:04:37,240 --> 00:04:38,200 Hey, how you going, mate? 126 00:04:38,280 --> 00:04:39,680 You got any beef short ribs? 127 00:04:39,760 --> 00:04:42,920 NICK: For the main, we are making short-rib souvlaki. 128 00:04:43,840 --> 00:04:46,120 Short ribs gonna be the star of this one. 129 00:04:46,200 --> 00:04:48,840 Hey, barbeque boys, watch out, we're coming. 130 00:04:48,920 --> 00:04:49,880 (NICK LAUGHS) 131 00:04:49,960 --> 00:04:51,240 So an update for the leaderboard. 132 00:04:51,320 --> 00:04:53,440 We are sitting at the top on a 72. 133 00:04:53,520 --> 00:04:55,200 We know we're going to Kitchen HQ. 134 00:04:55,280 --> 00:04:56,840 So, tonight, I'm gonna dominate 135 00:04:56,920 --> 00:04:59,000 some of those conversations at the dinner table. 136 00:04:59,080 --> 00:05:00,600 Could be some fireworks. 137 00:05:00,680 --> 00:05:02,520 CHRISTIAN: I feel more in control already 138 00:05:02,600 --> 00:05:03,560 than I did last time. 139 00:05:03,640 --> 00:05:06,200 Christian's ego on a scale of one to ten 140 00:05:06,280 --> 00:05:08,120 is probably about 150. 141 00:05:08,840 --> 00:05:11,360 He's always trying to throw me under the bus. 142 00:05:11,440 --> 00:05:12,480 I'm sick of it. 143 00:05:12,560 --> 00:05:16,360 And if he wants to be like that, all sparks are gonna be flying. 144 00:05:16,440 --> 00:05:17,680 Look out. 145 00:05:17,760 --> 00:05:20,520 # Woah-oh-oh-oh... # 146 00:05:20,600 --> 00:05:21,600 Hazelnuts. 147 00:05:21,680 --> 00:05:22,960 Hazelnuts. 148 00:05:23,040 --> 00:05:24,000 For the dessert, 149 00:05:24,080 --> 00:05:27,440 we are making chalk malt semifreddo with hazelnut praline. 150 00:05:27,520 --> 00:05:30,320 Last time, the boys ate some humble pie. 151 00:05:30,400 --> 00:05:32,160 Let's hope that they deliver tonight. 152 00:05:32,240 --> 00:05:33,200 NICK: We need some cream. 153 00:05:33,280 --> 00:05:34,240 MANU: Semifreddo, 154 00:05:34,320 --> 00:05:37,040 the translation is half-frozen, or semi-frozen. 155 00:05:37,120 --> 00:05:40,760 So it's a great recipe that you can pour in the mould, 156 00:05:40,840 --> 00:05:41,800 put in the freezer, 157 00:05:41,880 --> 00:05:43,680 and when you're ready, you slice it, and voila. 158 00:05:43,760 --> 00:05:44,800 Semifreddo. 159 00:05:44,880 --> 00:05:46,720 All it is, is whipped cream, 160 00:05:46,800 --> 00:05:48,920 whipped eggs, and sugar syrup, that's it. 161 00:05:49,000 --> 00:05:50,680 And then just a whole bunch of love put into it. 162 00:05:50,760 --> 00:05:51,920 A whole bunch of love. 163 00:05:52,000 --> 00:05:53,440 COLIN: With this menu tonight, 164 00:05:53,520 --> 00:05:55,160 Nick and Christian have a lot going on. 165 00:05:55,240 --> 00:05:56,200 There's a lot of skill. 166 00:05:56,280 --> 00:05:58,120 And if they pull it off, they go on the top. 167 00:06:01,440 --> 00:06:02,960 With their shopping complete, 168 00:06:03,040 --> 00:06:05,440 Nick and Christian are heading home... 169 00:06:05,520 --> 00:06:07,080 I'll start heading in. 170 00:06:07,160 --> 00:06:09,480 ..where they'll have just three hours to prepare 171 00:06:09,560 --> 00:06:11,520 before their guests arrive. 172 00:06:11,600 --> 00:06:12,800 Last time, 173 00:06:12,880 --> 00:06:14,560 we let the pressure get to us a little bit. 174 00:06:14,640 --> 00:06:17,960 So this time, gotta keep the communication up. 175 00:06:18,040 --> 00:06:20,120 Laugh, breathe, talk. 176 00:06:20,200 --> 00:06:21,160 Have fun. 177 00:06:21,240 --> 00:06:23,680 We know where we went wrong in our first cook, 178 00:06:23,760 --> 00:06:26,680 and we're gonna make sure that this time around 179 00:06:26,760 --> 00:06:28,520 we don't make those same mistakes. 180 00:06:28,600 --> 00:06:31,080 Alright, let's get this table set. 181 00:06:31,160 --> 00:06:33,600 3181 is the postcode of Chapel Street. 182 00:06:33,680 --> 00:06:35,840 We're showing everyone a little snippet 183 00:06:35,920 --> 00:06:38,160 into our lives as hospitality workers. 184 00:06:38,240 --> 00:06:40,760 Both of us have started from washing dishes, 185 00:06:40,840 --> 00:06:42,520 working those double shifts, 186 00:06:42,600 --> 00:06:46,840 and we are proud to be representing Melbourne and our industry. 187 00:06:46,920 --> 00:06:48,800 This is us, and we've got a lot to prove. 188 00:06:48,880 --> 00:06:50,120 We had our soft launch, 189 00:06:50,200 --> 00:06:53,320 where we were still working out the kinks of the kitchen. 190 00:06:53,400 --> 00:06:55,520 Tonight, it's the grand opening. 191 00:06:55,600 --> 00:06:56,560 Yeah. 192 00:06:56,640 --> 00:06:59,080 And everything has to be on point. 193 00:06:59,960 --> 00:07:01,800 Let's do this. Let's get into the kitchen. 194 00:07:01,880 --> 00:07:03,000 Yeah. Let's go. 195 00:07:06,720 --> 00:07:08,440 You ready? I'm ready. 196 00:07:08,520 --> 00:07:10,360 Back in the MKR apron. 197 00:07:10,440 --> 00:07:12,480 Back in the apron, back in the monster. 198 00:07:12,560 --> 00:07:14,040 Ready to smash this. 199 00:07:14,120 --> 00:07:15,080 Let's time this beast. 200 00:07:15,160 --> 00:07:16,120 Before the guests get here, 201 00:07:16,200 --> 00:07:18,880 we do have a couple of super important things on our prep list 202 00:07:18,960 --> 00:07:20,040 that need to be done. 203 00:07:20,120 --> 00:07:21,440 The ribs need to be in the oven, 204 00:07:21,520 --> 00:07:23,240 and the semifreddo needs to be in the freezer. 205 00:07:24,000 --> 00:07:26,880 This is gonna be the best beef sandwich 206 00:07:26,960 --> 00:07:28,200 people have ever had. 207 00:07:28,280 --> 00:07:30,120 Ultimate dude food. Oui, Chef. 208 00:07:30,200 --> 00:07:32,600 This main, this short ribs souvlaki, 209 00:07:32,680 --> 00:07:35,120 is combining my Greek heritage, 210 00:07:35,200 --> 00:07:37,680 Christians' barbecuing techniques. 211 00:07:37,760 --> 00:07:39,600 It's the two of us rolled into a pita. 212 00:07:40,720 --> 00:07:42,400 (LAUGH) 213 00:07:42,480 --> 00:07:44,000 I knew that's where that was going. 214 00:07:45,080 --> 00:07:46,320 How's it looking? 215 00:07:46,400 --> 00:07:49,360 These charcoals are really starting to catch now, 216 00:07:49,440 --> 00:07:51,840 so it's not gonna take me too long to get these. 217 00:07:51,920 --> 00:07:53,240 Yeah, I can feel the heat. 218 00:07:53,320 --> 00:07:54,800 (LAUGHS) 219 00:07:54,880 --> 00:07:56,160 The heat is on, brother. 220 00:07:56,960 --> 00:07:59,600 So a short rib needs to be braised 221 00:07:59,680 --> 00:08:03,600 to get that ideal texture of just falling off the bone. 222 00:08:03,680 --> 00:08:05,960 So, you would sear it, get a bit of colour, 223 00:08:06,040 --> 00:08:08,280 get it in a stock, braise it. 224 00:08:08,360 --> 00:08:09,520 Braising liquid started, 225 00:08:09,600 --> 00:08:10,800 so I've got the carrots 226 00:08:10,880 --> 00:08:13,120 and the onions caramelising on there. 227 00:08:13,200 --> 00:08:14,880 But you don't wanna over braise them 228 00:08:14,960 --> 00:08:16,800 because you just want it just falling off the bone, 229 00:08:16,880 --> 00:08:18,480 and there should be some moisture in there. 230 00:08:19,560 --> 00:08:22,320 Bourbon has this beautiful sweetness to it. 231 00:08:22,400 --> 00:08:23,360 It's a bottle of bourbon. 232 00:08:24,440 --> 00:08:26,920 Then finishing it off with a whole bunch of beef stock 233 00:08:27,000 --> 00:08:28,840 just gives it an extra layer of flavour. 234 00:08:31,560 --> 00:08:32,520 Mm. 235 00:08:33,960 --> 00:08:35,840 That is, yes. 236 00:08:35,920 --> 00:08:37,640 Yes. Thank you. 237 00:08:37,720 --> 00:08:40,280 We're making some pretty good headway on our prep list. 238 00:08:40,360 --> 00:08:42,960 We've got the ribs braising in the oven. 239 00:08:43,040 --> 00:08:44,960 We need this semifreddo done. 240 00:08:45,040 --> 00:08:48,000 That's gotta have as much time to freeze as possible. 241 00:08:48,080 --> 00:08:51,120 And despite the fact that it's called a semifreddo... 242 00:08:51,200 --> 00:08:53,120 We still need it to be freddo first. (LAUGHS) 243 00:08:53,200 --> 00:08:56,640 Last cook, we had a miserable time with dessert. 244 00:08:56,720 --> 00:08:59,600 So we've gotta get that beautiful, silky, smooth texture. 245 00:08:59,680 --> 00:09:02,280 This time, rather than working harder, 246 00:09:02,360 --> 00:09:03,920 we're working smarter. 247 00:09:04,000 --> 00:09:06,080 So instead of baking something in the oven, 248 00:09:06,160 --> 00:09:07,560 we're just gonna put something in the freezer. 249 00:09:09,040 --> 00:09:11,040 Bro, look at how the egg mix has come together. 250 00:09:11,120 --> 00:09:14,360 Oh, my gosh, I'm excited for that dessert. 251 00:09:14,440 --> 00:09:15,920 Now it's time to flavour it. 252 00:09:16,000 --> 00:09:19,640 This is that perfect balance of chocolate and malt. 253 00:09:19,720 --> 00:09:22,440 Who doesn't love a glass of chocolate malt milk? 254 00:09:25,240 --> 00:09:27,920 That tastes like just finishing school. 255 00:09:30,320 --> 00:09:31,960 (LAUGHS) 256 00:09:32,040 --> 00:09:33,960 This is making me feel like a massive kid. 257 00:09:35,240 --> 00:09:36,920 Gonna put some into moulds. 258 00:09:37,000 --> 00:09:38,840 It's exactly what I was looking for. 259 00:09:38,920 --> 00:09:41,920 It's reminded me of my childhood, so it's ready to go. 260 00:09:42,720 --> 00:09:43,680 That's dessert in. 261 00:09:45,000 --> 00:09:45,960 Yes. 262 00:09:46,040 --> 00:09:47,000 Come on. 263 00:09:47,080 --> 00:09:48,560 Let's get dressed, yeah? Yeah, let's get dressed. 264 00:09:56,400 --> 00:09:59,880 So coming into the boys' instant restaurant tonight, 265 00:09:59,960 --> 00:10:03,640 we are a little bit embarrassed to walk in and sit at that table. 266 00:10:03,720 --> 00:10:06,240 We are on the bottom of the leaderboard. 267 00:10:06,320 --> 00:10:08,760 Don't wanna be a bitch, but I hope they fail. 268 00:10:09,920 --> 00:10:11,200 (LAUGHTER) 269 00:10:11,280 --> 00:10:12,880 The question is, are they gonna bring it? 270 00:10:12,960 --> 00:10:15,960 I know these guys are confident, they can talk the talk. 271 00:10:16,040 --> 00:10:17,200 Can they walk the walk? 272 00:10:17,280 --> 00:10:18,760 Can they knock us off the top of the leaderboard? 273 00:10:18,840 --> 00:10:19,800 Hell no. 274 00:10:19,880 --> 00:10:21,120 ('LIGHT IT UP' BY CASEY BARNES) # Light it up 275 00:10:21,880 --> 00:10:23,080 # Light it up 276 00:10:23,800 --> 00:10:25,320 # Pour some diesel... # 277 00:10:25,400 --> 00:10:27,800 Instant restaurant ten. I can't wait. 278 00:10:27,880 --> 00:10:30,240 There's some BD energy in the air. 279 00:10:31,400 --> 00:10:32,880 # Don't you worry about... # 280 00:10:32,960 --> 00:10:34,840 AARON: Hey, how are you? (OVERLAPPING SPEECH) 281 00:10:34,920 --> 00:10:36,520 CLAUDEEN: How do we feel? MEL: Nice to be back at the table. 282 00:10:36,600 --> 00:10:37,600 Feels good at the top. 283 00:10:38,400 --> 00:10:40,920 He started already, we haven't even gotten in the door. 284 00:10:41,000 --> 00:10:42,320 Are you guys at the top? I don't know. 285 00:10:42,400 --> 00:10:43,520 You've only mentioned it a few times. 286 00:10:43,600 --> 00:10:44,560 (LAUGHTER) 287 00:10:44,640 --> 00:10:45,880 So, shall we go in? 288 00:10:45,960 --> 00:10:47,120 CLAUDEEN: Let's do this. CHRIS: Let's do it. 289 00:10:47,200 --> 00:10:48,680 MEL: Let's go guys, go. 290 00:10:51,880 --> 00:10:52,960 (DOORBELL RINGS) 291 00:10:53,040 --> 00:10:54,200 Bucket list, tick. 292 00:10:54,280 --> 00:10:55,840 I got to press the MKR doorbell. 293 00:10:55,920 --> 00:10:57,400 You did, yeah. 294 00:10:57,480 --> 00:10:58,600 Here you go, brother. 295 00:10:59,360 --> 00:11:01,160 Ooh, that was crisp. 296 00:11:01,240 --> 00:11:05,160 So excited to have everyone at our second instant restaurant. 297 00:11:05,960 --> 00:11:06,920 Yo, yo, yo! 298 00:11:07,000 --> 00:11:09,080 MEL AND AMBER: Hey! 299 00:11:09,160 --> 00:11:11,120 Hey, how are we? Hello. 300 00:11:11,200 --> 00:11:13,360 CHRISTIAN: Felt like we were actually throwing a dinner party. 301 00:11:13,440 --> 00:11:16,480 NICK: And it's setting us up for a great night. 302 00:11:16,560 --> 00:11:18,920 PATRICIJA: How you going? Hello, I get a handshake this time. 303 00:11:19,000 --> 00:11:19,960 Hello, how you going? 304 00:11:20,040 --> 00:11:23,160 I've always gotten a hug, but this time it was a handshake. 305 00:11:26,080 --> 00:11:27,600 Hello, oh, we're shaking now. 306 00:11:27,680 --> 00:11:28,840 PRODUCER: Do you think Nick and Christian 307 00:11:28,920 --> 00:11:30,120 are eligible bachelors? 308 00:11:31,280 --> 00:11:32,240 No comment. 309 00:11:34,600 --> 00:11:35,800 Do you? Oh, I'm sure they would be. 310 00:11:35,880 --> 00:11:36,920 Yeah, if they... 311 00:11:37,000 --> 00:11:38,040 There's someone out there? 312 00:11:38,120 --> 00:11:40,480 Yeah, there is someone out there for everyone. 313 00:11:48,440 --> 00:11:50,520 Oh, man. Wow. 314 00:11:52,360 --> 00:11:56,160 I was really surprised by the look of the boys' restaurant. 315 00:11:56,240 --> 00:11:59,040 It was very classy, chic. 316 00:11:59,120 --> 00:12:00,080 Quite masculine. 317 00:12:00,160 --> 00:12:01,760 Felt like I was at a cigar bar or something. 318 00:12:01,840 --> 00:12:04,080 That's it, cigar bar. Yeah, it was very cool. 319 00:12:04,160 --> 00:12:05,160 I was impressed. 320 00:12:05,240 --> 00:12:07,640 CHRIS: Oh, wow. 321 00:12:08,440 --> 00:12:09,560 First impressions matter, 322 00:12:09,640 --> 00:12:12,680 and yeah, we're off to a good start in my opinion. 323 00:12:12,760 --> 00:12:15,360 Marcus, Claudean, Anthony, welcome back. 324 00:12:16,080 --> 00:12:17,960 Everybody else, welcome to 3181. 325 00:12:18,560 --> 00:12:19,640 You forgot Sonia. 326 00:12:19,720 --> 00:12:21,080 Sonia wasn't here last time. 327 00:12:21,160 --> 00:12:22,320 MARCUS: Yeah, bruh. 328 00:12:22,400 --> 00:12:23,840 Oh, true. 329 00:12:23,920 --> 00:12:25,080 Thanks, Claudean. 330 00:12:25,160 --> 00:12:26,280 Pardon the interruption. 331 00:12:26,360 --> 00:12:27,840 (LAUGHTER) 332 00:12:27,920 --> 00:12:29,440 Thank you for coming tonight. 333 00:12:29,520 --> 00:12:32,080 It's a pleasure to welcome you to our instant restaurant. 334 00:12:32,160 --> 00:12:34,280 Eat, drink, be merry. 335 00:12:34,360 --> 00:12:35,440 See you guys soon. 336 00:12:35,520 --> 00:12:37,000 (OVERLAPPING SPEECH) 337 00:12:37,080 --> 00:12:38,400 Ah, this will be exciting then. 338 00:12:38,480 --> 00:12:41,840 Nick and Christian been talking a big game around the table. 339 00:12:41,920 --> 00:12:44,760 They want everyone to know their extensive food knowledge, 340 00:12:44,840 --> 00:12:47,720 and they're good at this and they're good at that. 341 00:12:47,800 --> 00:12:50,520 I have big expectations from these guys tonight 342 00:12:50,600 --> 00:12:52,240 because of Christian's mouth. 343 00:12:53,040 --> 00:12:54,120 Amen to that. 344 00:12:54,200 --> 00:12:56,320 I actually have to agree with that. 345 00:12:56,400 --> 00:12:58,160 I have to agree with that as well. 346 00:12:58,240 --> 00:12:59,360 He loves the sound of his own voice. 347 00:12:59,440 --> 00:13:00,600 And now they'll come out tonight, 348 00:13:00,680 --> 00:13:03,040 and they'll be like, oui, Chef, oui, Chef. 349 00:13:03,120 --> 00:13:04,720 And it's like, guys... 350 00:13:04,800 --> 00:13:05,760 Is that... ..get a grip on reality. 351 00:13:05,840 --> 00:13:07,640 No, did they actually say that in the first restaurant? 352 00:13:07,720 --> 00:13:10,080 They do, they say, "Oui, Chef." No, but it's respect. 353 00:13:10,160 --> 00:13:11,600 You like respect. CHRIS: Is it Respect? 354 00:13:11,680 --> 00:13:13,000 But it's wanky. 355 00:13:13,080 --> 00:13:14,040 It's wanky. 356 00:13:14,120 --> 00:13:15,880 Christian's too much for me. 357 00:13:15,960 --> 00:13:18,120 I'm so glad Christian's cooking tonight 358 00:13:18,200 --> 00:13:20,960 'cause I'd rather eat anything raw that he puts out on the plate 359 00:13:21,040 --> 00:13:22,920 rather than listen to his wanky critiques. 360 00:13:23,000 --> 00:13:23,960 (LAUGHS) 361 00:13:24,040 --> 00:13:26,560 Cheers guys to 3181. And Oui, Chef. 362 00:13:26,640 --> 00:13:29,600 ALL: Oui, Chef. 363 00:13:33,720 --> 00:13:35,720 NICK: Oh, Christian, they smell good. 364 00:13:35,800 --> 00:13:36,760 Oui, Chef. 365 00:13:37,360 --> 00:13:38,560 It's a big boy, this one. 366 00:13:39,200 --> 00:13:40,600 Octopus is saying 367 00:13:40,680 --> 00:13:44,200 that we have cooked a fair bit off together, 368 00:13:44,280 --> 00:13:46,280 and I'm pretty confident with 369 00:13:46,360 --> 00:13:48,680 how we've worked out the best way to cook it. 370 00:13:48,760 --> 00:13:51,320 For the entree, we are making chargrilled octopus 371 00:13:51,400 --> 00:13:53,920 with eggplant puree and pickled cucumber. 372 00:13:54,000 --> 00:13:56,400 One minute per tentacle on a rolling boil. 373 00:13:56,480 --> 00:13:57,960 To give it a quick blanch. 374 00:13:58,040 --> 00:14:01,520 And then this time, we're gonna chargrill them properly. 375 00:14:01,600 --> 00:14:03,080 We've said from the start... 376 00:14:03,720 --> 00:14:07,280 ..that top of the leaderboard is where we want to be. 377 00:14:07,360 --> 00:14:10,520 So if we want to really prove to ourselves and to everyone else 378 00:14:10,600 --> 00:14:12,000 that we are here to win it, 379 00:14:12,080 --> 00:14:14,080 we need to take that top spot. 380 00:14:15,480 --> 00:14:17,920 I wish I could be the fly on the wall. 381 00:14:18,000 --> 00:14:21,360 Let's just see how quiet Chris goes 382 00:14:21,440 --> 00:14:25,400 after every dish that we put out tonight. 383 00:14:25,480 --> 00:14:28,040 It would be great to shut Chris up. 384 00:14:28,120 --> 00:14:29,600 He's been very, very vocal 385 00:14:29,680 --> 00:14:31,800 to let everyone know that they're on top of the table. 386 00:14:31,880 --> 00:14:32,840 Yep. 387 00:14:32,920 --> 00:14:34,640 They threw out the gauntlet with barbeque. 388 00:14:34,720 --> 00:14:37,480 It's about time we answered the call, Chef. 389 00:14:38,200 --> 00:14:39,720 Yes, chef. 390 00:14:39,800 --> 00:14:41,400 Oh, I can't wait, man. 391 00:14:41,480 --> 00:14:43,640 I can't wait to serve the judges some short rib. 392 00:14:43,720 --> 00:14:45,040 That's what I'm really looking forward to. 393 00:14:45,760 --> 00:14:47,600 ('MY HEART GOES' BY BECKY HILL) # My heart goes 394 00:14:47,680 --> 00:14:49,800 # La di da da di da 395 00:14:49,880 --> 00:14:51,800 # La di da da di da 396 00:14:51,880 --> 00:14:53,520 # La di da da di da 397 00:14:53,600 --> 00:14:55,640 # My heart goes 398 00:14:55,720 --> 00:14:57,560 # La di da da di da 399 00:14:57,640 --> 00:14:59,520 # La di da da di da 400 00:14:59,600 --> 00:15:01,160 # La di da da di da 401 00:15:01,240 --> 00:15:02,640 # My heart goes. # 402 00:15:02,720 --> 00:15:04,200 (DOORBELL RINGS) 403 00:15:04,280 --> 00:15:05,520 Alrighty. Let's go. 404 00:15:05,600 --> 00:15:06,560 Let's go and get 'em. 405 00:15:06,640 --> 00:15:07,600 Let's get these two. 406 00:15:11,960 --> 00:15:13,640 (OVERLAPPING SPEECH) 407 00:15:13,720 --> 00:15:15,520 How are we, boys, we meet again, huh? 408 00:15:15,600 --> 00:15:16,880 Yes. Number Two. 409 00:15:16,960 --> 00:15:19,200 In my language, it's called deja vu. 410 00:15:19,280 --> 00:15:20,520 Hi, guys, how are you? 411 00:15:20,600 --> 00:15:21,560 You good? Very good. 412 00:15:22,200 --> 00:15:25,280 We have a second opportunity to really impress the judges. 413 00:15:25,360 --> 00:15:26,560 That's all we need. 414 00:15:27,560 --> 00:15:28,600 Bonsoir. 415 00:15:28,680 --> 00:15:31,600 (ALL CHEER) 416 00:15:31,680 --> 00:15:32,720 How are you guys? 417 00:15:32,800 --> 00:15:34,520 Looking good tonight, fellas. Wow. 418 00:15:34,600 --> 00:15:35,560 Alright, hold on. 419 00:15:35,640 --> 00:15:36,680 Take it all in. 420 00:15:36,760 --> 00:15:37,720 Take it all in. 421 00:15:37,800 --> 00:15:39,080 Oh, look who I'm beside tonight. 422 00:15:39,160 --> 00:15:40,640 MARCUS: Get the... Get... 423 00:15:40,720 --> 00:15:42,200 (PEOPLE EXCLAIM) 424 00:15:42,280 --> 00:15:44,320 CLAUDEEN: I never got a kiss on the hand like that. 425 00:15:44,400 --> 00:15:46,560 AARON: Never washing that hand again, I bet. 426 00:15:46,640 --> 00:15:47,600 (GIGGLES) 427 00:15:48,440 --> 00:15:49,840 Welcome, everybody. 428 00:15:49,920 --> 00:15:53,440 For those of you who were here at the soft open... 429 00:15:53,520 --> 00:15:54,760 (LAUGHTER) 430 00:15:54,840 --> 00:15:55,840 ..thank you for coming back. 431 00:15:55,920 --> 00:15:58,960 Welcome to opening night of 3181. 432 00:15:59,800 --> 00:16:02,360 If you'd like to turn over your menus. 433 00:16:02,440 --> 00:16:03,520 Can't wait. 434 00:16:03,600 --> 00:16:06,560 (PEOPLE EXCLAIMING AND GASPING) 435 00:16:07,560 --> 00:16:09,080 For your entree this evening, 436 00:16:09,160 --> 00:16:11,320 you have chargrilled octopus 437 00:16:11,400 --> 00:16:14,480 with eggplant puree and pickled cucumbers. 438 00:16:14,560 --> 00:16:17,880 Actually cannot believe they've decided to chargrill again, 439 00:16:17,960 --> 00:16:20,520 but surely, they're gonna get it right the second time. 440 00:16:20,600 --> 00:16:21,560 For mains, 441 00:16:21,640 --> 00:16:24,360 you've got a short-rib souvlaki. 442 00:16:24,440 --> 00:16:26,760 We cook short rib all the time, we love short ribs. 443 00:16:26,840 --> 00:16:28,560 One of our favourite cuts to smoke. 444 00:16:28,640 --> 00:16:31,120 So yeah, big expectations for this one. 445 00:16:31,200 --> 00:16:32,760 And for dessert 446 00:16:32,840 --> 00:16:34,960 we have a choc malt semifreddo 447 00:16:35,040 --> 00:16:36,040 with a hazelnut praline. 448 00:16:37,080 --> 00:16:38,200 In round one, 449 00:16:38,280 --> 00:16:40,520 Nick and Christian dropped the ball with the dessert. 450 00:16:40,600 --> 00:16:43,920 Will the dessert be the thing that brings them back up tonight? 451 00:16:44,000 --> 00:16:44,960 Well, well, well. 452 00:16:45,040 --> 00:16:46,360 A lot of work on here, boys, 453 00:16:46,440 --> 00:16:48,680 and you have a lot of new friends to impress tonight. 454 00:16:48,760 --> 00:16:49,720 Frenemies. Frenemies. 455 00:16:50,520 --> 00:16:51,920 We know what we can do. 456 00:16:52,000 --> 00:16:53,400 We know how we can deliver. 457 00:16:53,480 --> 00:16:54,720 And this is an opportunity 458 00:16:54,800 --> 00:16:58,640 to show the gate crashers what we've got up our sleeves. 459 00:16:58,720 --> 00:17:01,080 Just know that we're better. (LAUGHS) 460 00:17:01,160 --> 00:17:02,120 Amber and Mel, 461 00:17:02,200 --> 00:17:05,440 currently, you're at the bottom of the leaderboard with 61. 462 00:17:05,520 --> 00:17:06,560 But, I say currently. 463 00:17:06,640 --> 00:17:07,840 Everything can change. 464 00:17:07,920 --> 00:17:09,000 How you feeling? 465 00:17:09,080 --> 00:17:12,320 Not great about our scores, but there's still three teams to go. 466 00:17:12,400 --> 00:17:14,760 So, if Nick and Christian don't perform well tonight, 467 00:17:14,840 --> 00:17:16,240 that is actually in our favour. 468 00:17:16,320 --> 00:17:18,320 It'll bump us up that leaderboard. 469 00:17:18,400 --> 00:17:19,360 Aaron and Chris... 470 00:17:20,120 --> 00:17:22,160 ..you've been holding your position so far. 471 00:17:22,240 --> 00:17:23,240 We're happy we're safe. 472 00:17:23,320 --> 00:17:26,640 One way or another, we're getting to the semifinals, 473 00:17:26,720 --> 00:17:27,680 so yeah. 474 00:17:27,760 --> 00:17:29,680 Do you think that Nick and Christian can beat your score? 475 00:17:29,760 --> 00:17:31,320 These guys talk a big game. 476 00:17:31,400 --> 00:17:33,600 I'm not sure whether they can deliver. 477 00:17:33,680 --> 00:17:35,200 They didn't deliver the first time. 478 00:17:35,280 --> 00:17:38,160 We know dessert is the nemesis for these guys. 479 00:17:38,240 --> 00:17:40,160 Let's see what comes the table tonight. 480 00:17:40,240 --> 00:17:42,000 Big D energy. 481 00:17:42,080 --> 00:17:44,160 (LAUGHTER) Big D energy. 482 00:17:44,240 --> 00:17:46,880 These guys weren't good enough the first time around. 483 00:17:46,960 --> 00:17:48,760 Are they good enough the second time around? 484 00:17:48,840 --> 00:17:50,400 Let's see. (LAUGHS) 485 00:17:50,480 --> 00:17:52,680 Game on, mole. MANU: Whoa, whoa, whoa, whoa. 486 00:17:52,760 --> 00:17:55,840 I mean, as opposed to doing a whole bunch of meats OK, 487 00:17:55,920 --> 00:17:57,200 we're gonna just focus on doing one well. 488 00:17:57,280 --> 00:17:58,240 MARCUS: Hey! 489 00:17:58,320 --> 00:17:59,720 That's it, bro. 490 00:17:59,800 --> 00:18:01,080 Little does Chris know, 491 00:18:01,160 --> 00:18:02,680 that was the stupidest thing 492 00:18:02,760 --> 00:18:04,160 that he could have done in that moment. 493 00:18:04,240 --> 00:18:06,640 That's given us a little kick up the backside 494 00:18:06,720 --> 00:18:08,040 to band together, 495 00:18:08,120 --> 00:18:09,680 walk back into the kitchen, 496 00:18:09,760 --> 00:18:11,080 and go, "You know what?" 497 00:18:11,160 --> 00:18:12,880 "This is how you do an entree." 498 00:18:12,960 --> 00:18:13,920 Can I just say, 499 00:18:14,000 --> 00:18:16,280 if you guys don't get a higher score, 500 00:18:16,360 --> 00:18:17,880 we're gonna have to listen to him for weeks, right? 501 00:18:17,960 --> 00:18:19,560 Oh, I know. Right? 502 00:18:19,640 --> 00:18:20,600 I know. Yeah, but if they do, 503 00:18:20,680 --> 00:18:22,320 then you're gonna have to listen to him for weeks. 504 00:18:22,400 --> 00:18:23,400 COLIN: Oh, yeah. 505 00:18:23,480 --> 00:18:24,840 What would you rather, hey? 506 00:18:24,920 --> 00:18:27,920 You'd have to ask Claudean which one she wants to hear more. 507 00:18:28,960 --> 00:18:30,280 I don't wanna hear Christian. 508 00:18:30,360 --> 00:18:32,000 (LAUGHTER) 509 00:18:32,760 --> 00:18:35,240 Christian just gets up my nose. 510 00:18:36,080 --> 00:18:37,040 Wanker. 511 00:18:38,800 --> 00:18:40,760 Well, guys, tonight's the night to prove yourself... 512 00:18:41,520 --> 00:18:42,760 ..and keep some people quiet. 513 00:18:43,560 --> 00:18:44,520 Good luck, guys. 514 00:18:44,600 --> 00:18:45,560 Thank you, Chef. Thank you, Chef. 515 00:18:46,240 --> 00:18:47,880 I'm fired up now. 516 00:18:47,960 --> 00:18:51,400 We need to motor, we need to get these elements done 517 00:18:51,480 --> 00:18:52,840 because we're gonna win this thing. 518 00:18:53,440 --> 00:18:55,000 OK, so... 519 00:18:55,720 --> 00:18:56,960 ..we're in a really good spot right now. 520 00:18:57,040 --> 00:18:58,440 Yeah. We've got most of the elements 521 00:18:58,520 --> 00:18:59,480 for the entree ready. Yeah. 522 00:18:59,560 --> 00:19:01,200 I've just gotta give these a quick char. 523 00:19:01,280 --> 00:19:02,640 It says chargrilled on the menu. 524 00:19:02,720 --> 00:19:04,560 This time, we have to deliver. Alright. 525 00:19:04,640 --> 00:19:06,000 We need to make sure that 526 00:19:06,080 --> 00:19:10,200 that char flavour is punching them in the face. 527 00:19:10,280 --> 00:19:11,720 This is the moment. 528 00:19:11,800 --> 00:19:13,520 Oh, I'm excited, Christian. 529 00:19:13,600 --> 00:19:14,680 Me too, brother. 530 00:19:14,760 --> 00:19:17,440 We need this octopus to be perfect. 531 00:19:17,520 --> 00:19:18,840 Fire's going nice and well, 532 00:19:18,920 --> 00:19:20,320 so I'm getting some good colour into 'em. 533 00:19:24,720 --> 00:19:25,920 (BLEEP) sake. 534 00:19:26,000 --> 00:19:28,320 We're losing the suckers a little bit. 535 00:19:29,400 --> 00:19:30,560 Something's not quite right. 536 00:19:31,760 --> 00:19:32,800 NICK: How are they going? 537 00:19:32,880 --> 00:19:33,880 They're sticking. 538 00:19:33,960 --> 00:19:35,280 They're sticking? Yeah. 539 00:19:35,360 --> 00:19:38,000 The skin on the outside, rather than charring, 540 00:19:38,080 --> 00:19:39,200 is sticking to the grill 541 00:19:39,280 --> 00:19:41,560 and pulling away from the octopus itself. 542 00:19:42,320 --> 00:19:44,080 Some of the suckers are coming off. 543 00:19:44,160 --> 00:19:45,240 (BLEEP). 544 00:19:45,320 --> 00:19:47,240 It's falling off in my hand... 545 00:19:49,320 --> 00:19:50,680 ..and... 546 00:19:50,760 --> 00:19:51,720 (SIGHS) 547 00:19:52,520 --> 00:19:53,920 ..I've got no idea what's happened. 548 00:19:55,000 --> 00:19:57,280 (CHRISTIAN SIGHS) (BLEEP). 549 00:19:57,360 --> 00:19:59,280 All we know is, it's not going to plan. 550 00:20:05,394 --> 00:20:06,394 In Melbourne, 551 00:20:06,474 --> 00:20:10,634 housemates, Nick and Christian are facing a sucky situation. 552 00:20:10,714 --> 00:20:12,154 NICK: How you going, Christian? 553 00:20:12,234 --> 00:20:14,034 CHRISTIAN: Some of the suckers are coming off. 554 00:20:14,114 --> 00:20:15,674 (BLEEP). They're sticking. 555 00:20:15,754 --> 00:20:17,034 They're sticking? Yeah. 556 00:20:17,114 --> 00:20:18,074 Ah. 557 00:20:18,154 --> 00:20:20,674 The skin on the outside, rather than charring, 558 00:20:20,754 --> 00:20:21,914 is sticking to the grill 559 00:20:21,994 --> 00:20:24,554 and pulling away from the octopus itself. 560 00:20:24,634 --> 00:20:25,834 (BLEEP) sake. 561 00:20:25,914 --> 00:20:27,114 (BLEEP). 562 00:20:27,194 --> 00:20:30,594 This is definitely not how we planned. 563 00:20:30,674 --> 00:20:34,034 We want skin on this octopus. 564 00:20:34,114 --> 00:20:36,034 So I've only got one option left. 565 00:20:36,114 --> 00:20:37,474 I'm just gonna take all the skin off. 566 00:20:37,554 --> 00:20:39,914 The fat's not sticking to it, so I'm just gonna take it off. 567 00:20:41,434 --> 00:20:43,274 I really do not want to see this 568 00:20:43,354 --> 00:20:46,554 without those suckers on the tentacles. 569 00:20:46,634 --> 00:20:49,154 That's what octopus is for me. 570 00:20:52,514 --> 00:20:56,314 This is the only way I can think of to save this dish 571 00:20:56,394 --> 00:20:57,594 is that skin's gotta go. 572 00:21:01,914 --> 00:21:03,714 Nick and Christian, they're hospo workers, 573 00:21:03,794 --> 00:21:05,314 they serve customers for a living. 574 00:21:05,394 --> 00:21:07,234 I wanna know what we're like as customers 575 00:21:07,314 --> 00:21:08,554 outside of this competition. 576 00:21:08,634 --> 00:21:10,914 Do we have any Karen moments we're not proud of? 577 00:21:10,994 --> 00:21:13,234 So what's the Karen... I know well what a Karen is. 578 00:21:13,314 --> 00:21:14,434 OK, can you tell me... What's a Karen? 579 00:21:14,514 --> 00:21:17,514 A Karen is the epitome of an entitled person 580 00:21:17,594 --> 00:21:19,874 that doesn't understand basic respect... 581 00:21:19,954 --> 00:21:20,914 A white lady. 582 00:21:20,994 --> 00:21:23,754 Short hair at the back, long at the front. 583 00:21:23,834 --> 00:21:24,794 You're a Karen. 584 00:21:24,874 --> 00:21:26,954 I am not a Karen. 585 00:21:27,034 --> 00:21:29,794 I am defs not a Karen. 586 00:21:29,874 --> 00:21:32,914 If there's a runny egg in my sight, I will vomit. 587 00:21:32,994 --> 00:21:37,234 And I tell them, "Make my egg dead, 588 00:21:37,314 --> 00:21:38,594 "cook it twice." 589 00:21:38,674 --> 00:21:40,674 "I don't wanna hear it clucking." 590 00:21:40,754 --> 00:21:43,514 And if they bring me out an egg that is runny, 591 00:21:43,594 --> 00:21:45,074 I'm straight up there. 592 00:21:45,154 --> 00:21:46,474 Doesn't matter what the chef thinks. 593 00:21:46,554 --> 00:21:48,514 Remember, the customer's number one. 594 00:21:48,594 --> 00:21:54,314 You're paying for a meal and you find a hair in your food, 595 00:21:54,394 --> 00:21:56,834 you send it back. 596 00:21:57,954 --> 00:21:59,274 I have to say, 597 00:21:59,354 --> 00:22:04,034 we were at your instant restaurant, and Marcus did find a hair. 598 00:22:04,114 --> 00:22:05,074 No. 599 00:22:05,154 --> 00:22:07,114 So, he actually pushed it aside and kept on eating. 600 00:22:07,194 --> 00:22:08,514 (GASPS) No... 601 00:22:08,594 --> 00:22:10,914 Marcus. You found your hair in our food? 602 00:22:10,994 --> 00:22:13,674 Oh, my gosh, that is worst nightmare, 603 00:22:13,754 --> 00:22:15,554 to find out that there was hair. 604 00:22:15,634 --> 00:22:16,834 My heart stopped. 605 00:22:16,914 --> 00:22:18,314 But that's what I'm talking about. 606 00:22:18,394 --> 00:22:19,474 I was never gonna be a Karen. 607 00:22:19,554 --> 00:22:21,114 And even with the way we graded your food, 608 00:22:21,194 --> 00:22:23,194 I made sure the hair was not part of that grade, 609 00:22:23,274 --> 00:22:24,234 because... Well, I could have got 610 00:22:24,314 --> 00:22:26,354 an extra point for protein. How long was this hair? 611 00:22:27,434 --> 00:22:29,514 It was about that long, and it was dark. 612 00:22:30,874 --> 00:22:31,954 We both have blonde hair. 613 00:22:32,034 --> 00:22:33,514 Look, we're blondes. Yeah. 614 00:22:33,594 --> 00:22:34,714 Might not be natural. 615 00:22:34,794 --> 00:22:36,914 It 100% was not our hair. 616 00:22:38,034 --> 00:22:39,074 It can't have been me. 617 00:22:39,154 --> 00:22:40,834 I've got little pubic hairs on my head. 618 00:22:40,914 --> 00:22:41,874 It's not... (LAUGHTER) 619 00:22:41,954 --> 00:22:42,914 It can't have been me. 620 00:22:45,194 --> 00:22:46,634 CHRISTIAN: I've got the octopus charring up now. 621 00:22:47,354 --> 00:22:51,074 It does feel a bit wrong to me not having suckers. 622 00:22:51,154 --> 00:22:52,154 But... 623 00:22:52,234 --> 00:22:53,594 There's nothing we can do about it. 624 00:22:53,674 --> 00:22:55,794 I've got the octopus back on the char, 625 00:22:55,874 --> 00:22:57,354 and it's working. 626 00:22:57,434 --> 00:23:01,394 We're getting that colour into the octopus flesh. 627 00:23:01,474 --> 00:23:03,674 Right, I'm gonna blitz up this eggplant. 628 00:23:03,754 --> 00:23:04,794 Yep. 629 00:23:04,874 --> 00:23:08,874 We've got the potato ready, the eggplant puree is perfect, 630 00:23:08,954 --> 00:23:11,634 that pickled cucumber is ready, 631 00:23:11,714 --> 00:23:13,914 but I'm worried about that octopus. 632 00:23:13,994 --> 00:23:15,594 It's gonna be fine, you're overthinking it. 633 00:23:16,834 --> 00:23:18,354 I'm not overthinking it. 634 00:23:18,434 --> 00:23:20,074 I don't think there's a problem with it. 635 00:23:20,754 --> 00:23:21,994 It's not how we... 636 00:23:22,634 --> 00:23:23,914 But the skin's not there. 637 00:23:23,994 --> 00:23:24,954 No. 638 00:23:27,914 --> 00:23:29,674 Alright, let's talk about entree. 639 00:23:29,754 --> 00:23:30,994 Chargrilled octopus 640 00:23:31,074 --> 00:23:33,554 with eggplant puree, pickled cucumber. 641 00:23:33,634 --> 00:23:34,634 What's your expectations? 642 00:23:34,714 --> 00:23:38,474 I'm thinking baby octopus would probably be a smart choice. 643 00:23:38,554 --> 00:23:41,034 I think a bigger one, it's gonna take time, 644 00:23:41,114 --> 00:23:43,274 and then, tenderness is gonna be a problem. 645 00:23:43,354 --> 00:23:44,354 If it's undercooked, it's chewy. 646 00:23:44,434 --> 00:23:47,154 If it's overcooked, it can go a bit too mushy. 647 00:23:47,234 --> 00:23:48,634 I'm looking for a nice char on there. 648 00:23:48,714 --> 00:23:50,994 The char grill, obviously, it's coming from fire. 649 00:23:51,074 --> 00:23:53,594 I'm expecting to see it, I'm expecting to smell it, 650 00:23:53,674 --> 00:23:54,914 and then it should back up 651 00:23:54,994 --> 00:23:58,234 in the actual taste flavour profile in your mouth. 652 00:23:58,314 --> 00:24:00,034 I love octopus. 653 00:24:00,114 --> 00:24:01,634 I don't want baby octopus, 654 00:24:01,714 --> 00:24:02,674 I want 655 00:24:02,754 --> 00:24:05,314 the big octopus, the tentacles. 656 00:24:05,394 --> 00:24:06,434 But I do realise that 657 00:24:06,514 --> 00:24:08,674 that takes a long time to prepare properly, 658 00:24:08,754 --> 00:24:10,074 and it's a whole process. 659 00:24:10,154 --> 00:24:12,674 It involves being hung up, being beaten. 660 00:24:12,754 --> 00:24:13,914 It's a long process. 661 00:24:13,994 --> 00:24:15,634 I don't think... Are we talking about octopus here? 662 00:24:15,714 --> 00:24:16,794 We're still talking about the octopus. 663 00:24:16,874 --> 00:24:17,914 You're sitting beside you son here. 664 00:24:17,994 --> 00:24:19,034 Oh, my goodness. 665 00:24:19,114 --> 00:24:20,074 (LAUGHTER) 666 00:24:20,154 --> 00:24:21,114 OK. I get it. 667 00:24:21,194 --> 00:24:22,634 Alright, let's stick to the food, OK? 668 00:24:22,714 --> 00:24:23,874 Yes. Let's leave it at that. 669 00:24:23,954 --> 00:24:25,674 Thank you. Marcus? 670 00:24:25,754 --> 00:24:28,074 I think that they have a super, super strong chance 671 00:24:28,154 --> 00:24:30,394 of taking you boys off the leaderboard. 672 00:24:30,474 --> 00:24:31,914 Don't look at me and smile about it. 673 00:24:31,994 --> 00:24:33,114 You know how I feel already. 674 00:24:33,194 --> 00:24:34,274 If they get all of these right, 675 00:24:34,354 --> 00:24:35,634 they're smashing everybody out the park. 676 00:24:35,714 --> 00:24:38,114 And do you think they can get it right this time around? 677 00:24:38,194 --> 00:24:39,234 They look more composed. 678 00:24:39,314 --> 00:24:41,714 Christian still seems quite pale, stressed. 679 00:24:41,794 --> 00:24:43,114 It's Melbourne. There's no sun, bro. 680 00:24:43,194 --> 00:24:44,234 Yeah. 681 00:24:44,314 --> 00:24:46,914 AMBER: These boys have proved before that they can't chargrill. 682 00:24:46,994 --> 00:24:48,314 Yeah. We're secretly hoping 683 00:24:48,394 --> 00:24:52,154 that they won't be able to deliver again on the chargrill. 684 00:24:52,234 --> 00:24:54,074 I also love charred grilled octopus, 685 00:24:54,154 --> 00:24:57,034 so I am hoping that it's nice and soft. 686 00:24:57,114 --> 00:24:59,234 I wanna see and taste the chargrill. 687 00:24:59,314 --> 00:25:00,434 Yeah, we'll wait and see. 688 00:25:00,514 --> 00:25:02,714 Hopefully, the boys fall flat on their ass, 689 00:25:02,794 --> 00:25:03,754 and they fail, 690 00:25:03,834 --> 00:25:05,314 and they don't get redemption tonight. 691 00:25:12,794 --> 00:25:15,754 The mood has definitely shifted in this kitchen. 692 00:25:15,834 --> 00:25:16,794 I am... 693 00:25:16,874 --> 00:25:18,394 I'm worried. 694 00:25:18,474 --> 00:25:19,754 CHRISTIAN: Is it the perfect version 695 00:25:19,834 --> 00:25:21,594 of what we've done on this dish before? 696 00:25:21,674 --> 00:25:22,634 No. 697 00:25:22,714 --> 00:25:24,514 Is every element still on that plate? 698 00:25:24,594 --> 00:25:25,754 Yes. 699 00:25:25,834 --> 00:25:28,954 NICK: I want it to look like the rock pools, that type of thing. 700 00:25:29,034 --> 00:25:31,794 Like the places where an octopus might hang out. 701 00:25:31,874 --> 00:25:32,994 We've got the potatoes ready, 702 00:25:33,074 --> 00:25:34,274 we've gotten the eggplant ready, 703 00:25:34,354 --> 00:25:36,634 we've got the pickles ready, we've got the dill. 704 00:25:36,714 --> 00:25:38,274 All that we are hoping 705 00:25:38,354 --> 00:25:40,194 is that people get 706 00:25:40,274 --> 00:25:43,274 that each element that's in this little trio... 707 00:25:44,274 --> 00:25:45,794 ..is designed to be eaten together. 708 00:25:46,834 --> 00:25:49,114 That's where the balance is in the dish. 709 00:25:49,194 --> 00:25:50,474 I've got Manu here. 710 00:25:50,554 --> 00:25:51,514 I've got Colin here. 711 00:25:51,594 --> 00:25:52,554 Alright, let's go. 712 00:25:52,634 --> 00:25:53,594 BOTH: Let's do this. 713 00:25:54,234 --> 00:25:56,394 Hopefully, they don't care 714 00:25:56,474 --> 00:25:58,834 that there aren't any suckers on these octopus. 715 00:26:11,874 --> 00:26:13,394 Entree is served. 716 00:26:13,474 --> 00:26:14,434 MANU: Thank you. 717 00:26:27,274 --> 00:26:29,594 So when the dish first came out, I thought this makes sense, 718 00:26:29,674 --> 00:26:31,394 Nick and Christian plate pretty things. 719 00:26:31,474 --> 00:26:33,114 But I feel like even most Greek people, 720 00:26:33,194 --> 00:26:34,154 when they do octopus, 721 00:26:34,234 --> 00:26:36,194 it's big chunks of octopus, or whole baby octopus. 722 00:26:36,274 --> 00:26:39,074 Not little bite-sized chips of octopus. 723 00:26:39,154 --> 00:26:40,114 It was weird. 724 00:26:44,394 --> 00:26:45,514 Where's the octopus? 725 00:26:45,594 --> 00:26:48,794 I can just see tiny, little round bits. 726 00:26:48,874 --> 00:26:51,194 This plate just screams Christian. 727 00:26:51,274 --> 00:26:54,554 It's fancy, it is inauthentic, 728 00:26:54,634 --> 00:26:57,634 and it doesn't deliver what it says it's gonna deliver. 729 00:26:57,714 --> 00:26:59,354 It's Christian on a plate. 730 00:27:11,274 --> 00:27:13,274 I want to be feeling more confident... 731 00:27:16,634 --> 00:27:18,874 ..but there's no skin on that octopus, 732 00:27:18,954 --> 00:27:20,794 and there's no suckers. 733 00:27:20,874 --> 00:27:22,994 (BREATHES DEEPLY) 734 00:27:24,434 --> 00:27:25,594 I'm a perfectionist. 735 00:27:25,674 --> 00:27:27,954 I know that perfection is unattainable, 736 00:27:28,034 --> 00:27:30,154 but that's what we want for this restaurant. 737 00:27:30,234 --> 00:27:32,394 We're here to win this competition. 738 00:27:38,840 --> 00:27:41,000 At Nick and Christian's instant restaurant, 739 00:27:41,080 --> 00:27:43,840 the judges are tasting the entree, 740 00:27:43,920 --> 00:27:45,520 Chargrilled octopus 741 00:27:45,600 --> 00:27:48,360 with eggplant puree and pickled cucumber. 742 00:27:49,000 --> 00:27:53,240 We have been so meticulous in this entree. 743 00:27:53,320 --> 00:27:54,800 Hopefully, they don't care 744 00:27:54,880 --> 00:27:57,200 that there aren't any suckers on these octopus. 745 00:27:58,000 --> 00:27:59,200 Thank you, boys. 746 00:27:59,280 --> 00:28:00,240 BOTH: Thank you. 747 00:28:03,800 --> 00:28:04,760 Bon Appetit. 748 00:28:12,240 --> 00:28:13,200 Octopus is good. 749 00:28:13,880 --> 00:28:16,160 It was very sophisticated and elegant, 750 00:28:16,240 --> 00:28:17,640 beautiful altogether, 751 00:28:17,720 --> 00:28:19,160 and I love the flavour of it. 752 00:28:21,720 --> 00:28:25,200 Chargrilled octopus, there's no char on it. 753 00:28:25,280 --> 00:28:27,920 I definitely think something's gone wrong. 754 00:28:28,000 --> 00:28:31,120 No chargrill to be found anywhere. 755 00:28:31,200 --> 00:28:32,920 It was very, very soft. 756 00:28:33,840 --> 00:28:36,680 The octopus was overcooked for me, mushy. 757 00:28:36,760 --> 00:28:39,280 The potato was a little bit random and underseasoned. 758 00:28:39,360 --> 00:28:40,680 But I think our taco was better. 759 00:28:41,800 --> 00:28:43,280 Patricija? Mm. 760 00:28:43,360 --> 00:28:45,440 What you think about this octopus entree? 761 00:28:45,520 --> 00:28:47,080 I don't know if it's just because it's Christian, 762 00:28:47,160 --> 00:28:50,600 but the plating to me almost seems passive-aggressive. 763 00:28:50,680 --> 00:28:52,040 It's like Connect Four. 764 00:28:52,120 --> 00:28:53,240 Do you think this is wrong? 765 00:28:53,320 --> 00:28:55,480 It's almost insulting to the user. 766 00:28:55,560 --> 00:28:59,600 We know how to put everything onto one fork-full ourselves. 767 00:29:00,840 --> 00:29:02,120 I enjoyed it. 768 00:29:02,200 --> 00:29:03,760 I thought the flavours were really lovely. 769 00:29:03,840 --> 00:29:05,120 I thought the eggplant, 770 00:29:05,200 --> 00:29:06,960 I was tasting the smokiness from that, 771 00:29:07,040 --> 00:29:08,000 which I enjoyed. 772 00:29:08,080 --> 00:29:09,800 Overall, it was a really lovely entree. 773 00:29:10,560 --> 00:29:15,440 Somebody needs to teach the boys how to char something. 774 00:29:15,520 --> 00:29:17,880 They said chargrill, they said chargrill last time, 775 00:29:17,960 --> 00:29:19,880 I didn't... I don't get the char flavour. 776 00:29:19,960 --> 00:29:22,040 Boys, you cannot chargrill. 777 00:29:22,760 --> 00:29:26,560 Go and learn how to chargrill before you put that on your menu. 778 00:29:26,640 --> 00:29:27,600 By cutting it up, 779 00:29:27,680 --> 00:29:29,200 they're hiding the fact that 780 00:29:29,280 --> 00:29:30,280 maybe it's not as charred 781 00:29:30,360 --> 00:29:31,720 as what it should be. 782 00:29:31,800 --> 00:29:33,520 Now, I think it's an average dish. 783 00:29:33,600 --> 00:29:34,680 It was the first thing on the menu, 784 00:29:34,760 --> 00:29:36,360 chargrilled octopus. 785 00:29:36,440 --> 00:29:38,840 That's what I'm expecting to be the star of the show, 786 00:29:38,920 --> 00:29:41,560 and was already a fail for me in my eyes. 787 00:29:41,640 --> 00:29:42,640 Better than yours? 788 00:29:42,720 --> 00:29:43,680 No. 789 00:29:43,760 --> 00:29:45,360 Better than the girls'? Yes. 790 00:29:45,440 --> 00:29:46,560 Oof, not looking good for you. 791 00:29:53,040 --> 00:29:56,800 We want the top spot, we need tonight to be a success. 792 00:29:56,880 --> 00:29:59,200 Hopefully, we should smash this out of the park. 793 00:29:59,840 --> 00:30:00,960 Gentlemen, 794 00:30:01,040 --> 00:30:04,000 for entree you served us chargrilled octopus 795 00:30:04,080 --> 00:30:07,240 with eggplant puree and pickled cucumber. 796 00:30:09,720 --> 00:30:10,720 I'm gonna start with your critic, 797 00:30:10,800 --> 00:30:12,400 and I'm gonna start with the negatives. 798 00:30:12,480 --> 00:30:13,440 Yep. Yep. 799 00:30:13,520 --> 00:30:16,480 (SUSPENSEFUL MUSIC) 800 00:30:21,440 --> 00:30:22,600 Just a pinch of salt. 801 00:30:23,520 --> 00:30:24,760 That's it. 802 00:30:24,840 --> 00:30:27,520 That is my only new negative I'm gonna give you tonight 803 00:30:27,600 --> 00:30:29,760 is a pinch of salt. 804 00:30:30,760 --> 00:30:31,720 And that's it. 805 00:30:31,800 --> 00:30:34,440 This is a fine-dining kind of plate, and I'm happy. 806 00:30:34,520 --> 00:30:35,840 The potato is perfect. 807 00:30:35,920 --> 00:30:37,640 The eggplant puree is perfect. 808 00:30:37,720 --> 00:30:39,320 The octopus, perfect. 809 00:30:39,400 --> 00:30:40,400 Just... 810 00:30:40,480 --> 00:30:42,040 A touch of salt. Bit more salt. 811 00:30:42,120 --> 00:30:43,640 (LAUGHTER) 812 00:30:43,720 --> 00:30:44,680 One negative. 813 00:30:44,760 --> 00:30:45,720 One negative. 814 00:30:45,800 --> 00:30:46,760 More salt. 815 00:30:47,480 --> 00:30:50,040 This dish has been so divisive, 816 00:30:50,120 --> 00:30:51,520 I would say, around the table. 817 00:30:51,600 --> 00:30:53,240 And 'cause we've plated it at very fine dining, 818 00:30:53,320 --> 00:30:55,360 which is what I expect from you boys, right? 819 00:30:55,440 --> 00:30:57,120 It's My Kitchen Rules. 820 00:30:57,200 --> 00:30:58,160 From what I can see, 821 00:30:58,240 --> 00:30:59,480 there's been a few problems 822 00:30:59,560 --> 00:31:01,760 with the actual tentacles on the grills. 823 00:31:01,840 --> 00:31:05,320 We've lost that black char on the octopus, 824 00:31:05,400 --> 00:31:07,200 and that's where my negative stop 825 00:31:07,280 --> 00:31:10,040 because that's my plate, right? 826 00:31:10,120 --> 00:31:12,040 I love the octopus. I love the potato. 827 00:31:12,120 --> 00:31:13,480 The eggplant puree 828 00:31:13,560 --> 00:31:14,680 was the star of the dish. 829 00:31:14,760 --> 00:31:15,960 I'll eat that as well. 830 00:31:16,040 --> 00:31:17,080 MANU: I was saving that. 831 00:31:17,880 --> 00:31:20,520 If you had a restaurant that served kangaroo tartare and this, 832 00:31:20,600 --> 00:31:21,960 I'd go to it. 833 00:31:22,040 --> 00:31:23,000 So there you go. BOTH: Thank you. 834 00:31:24,440 --> 00:31:26,320 Getting... Getting... (LAUGHING) 835 00:31:26,400 --> 00:31:28,160 Getting that from Colin... 836 00:31:29,040 --> 00:31:32,760 ..that is huge, that is massive. 837 00:31:32,840 --> 00:31:37,000 I'm feeling on top of the moon right now. 838 00:31:37,080 --> 00:31:38,040 Thanks, guys. 839 00:31:38,120 --> 00:31:39,360 Thank you. Thanks very much. 840 00:31:39,440 --> 00:31:40,400 See ya. 841 00:31:42,000 --> 00:31:44,960 (EXCLAIMING WITH JOY) 842 00:31:47,520 --> 00:31:48,720 Don't leave me hanging. 843 00:31:50,440 --> 00:31:51,400 Oh. 844 00:31:52,080 --> 00:31:55,360 A touch of salt. All it needs is a touch of salt. 845 00:31:55,440 --> 00:31:56,520 Oh, my god. 846 00:31:56,600 --> 00:31:59,000 Empty plates. Empty plates. I don't care. 847 00:31:59,080 --> 00:32:00,040 Empty plates. 848 00:32:00,120 --> 00:32:04,800 As happy as I am with the critiques, we cannot let it drop now. 849 00:32:04,880 --> 00:32:06,800 They've just gone on about fine dining, 850 00:32:06,880 --> 00:32:08,360 and us being fine dining. 851 00:32:08,440 --> 00:32:11,360 Wait till they see these souvlaki. 852 00:32:11,440 --> 00:32:12,400 We need to make sure 853 00:32:12,480 --> 00:32:18,240 that these souvlaki is on par with the octopus, 854 00:32:18,320 --> 00:32:19,560 if not better. Yeah. 855 00:32:19,640 --> 00:32:20,600 Let's just... 856 00:32:21,240 --> 00:32:22,200 Smack 'em in the face. 857 00:32:22,280 --> 00:32:23,320 Yeah, smack 'em in the face 858 00:32:23,400 --> 00:32:26,280 with the short ribs souvlaki from hell. 859 00:32:26,360 --> 00:32:29,560 For the main, we are making short-rib souvlaki. 860 00:32:29,640 --> 00:32:32,400 Alright, I need to get going on that pita bread. 861 00:32:32,480 --> 00:32:36,440 As a teenager, I lived in Greece, and we ate Souvlaki every day. 862 00:32:36,520 --> 00:32:38,160 It's Greek fast food. 863 00:32:38,240 --> 00:32:43,040 It's traditionally lamb or chicken cubes on a skewer 864 00:32:43,120 --> 00:32:44,400 rolled into a pita. 865 00:32:44,480 --> 00:32:46,880 But tonight, we're serving short rib. 866 00:32:46,960 --> 00:32:49,400 Hopefully, that doesn't translate to the scores. 867 00:32:50,520 --> 00:32:53,200 I'm really liking the feel of this pita. 868 00:32:53,280 --> 00:32:55,640 Mate, we could be sitting pretty 869 00:32:55,720 --> 00:32:58,080 if we keep this up tonight, brother. 870 00:32:58,160 --> 00:32:59,360 Yes. 871 00:32:59,440 --> 00:33:01,120 I mean, we said we're going for the top. 872 00:33:01,200 --> 00:33:03,640 Yep, this is exciting stuff. 873 00:33:03,720 --> 00:33:04,680 Yeah, bro. 874 00:33:04,760 --> 00:33:07,560 We've done fine dining with our entree. 875 00:33:07,640 --> 00:33:09,040 Now, let's do ugly-delicious. 876 00:33:09,120 --> 00:33:11,200 The ugly-delicious, yes. 877 00:33:11,280 --> 00:33:14,280 This is what we would eat at the end of a big shift. 878 00:33:15,240 --> 00:33:16,680 Is that big enough for you? 879 00:33:16,760 --> 00:33:17,920 It's a nice... That's perfect. 880 00:33:18,000 --> 00:33:19,240 Yeah? 881 00:33:19,320 --> 00:33:20,680 It's not about the size of the pita bread, 882 00:33:20,760 --> 00:33:21,960 it's the meat your stuff it with. 883 00:33:22,040 --> 00:33:23,440 (LAUGHS) 884 00:33:23,520 --> 00:33:25,120 Watch out, barbeque boys. 885 00:33:25,200 --> 00:33:26,160 We're coming for you. 886 00:33:30,400 --> 00:33:32,040 I really wanna know what you two think 887 00:33:32,120 --> 00:33:34,800 'cause you sit there with a look on your face. 888 00:33:34,880 --> 00:33:36,320 Nobody knows what you thinking. 889 00:33:36,400 --> 00:33:38,160 Can't get a word in, Claudean, can we? 890 00:33:38,240 --> 00:33:39,640 (LAUGHTER) It doesn't bother me 891 00:33:39,720 --> 00:33:41,480 what other people think about us, 892 00:33:41,560 --> 00:33:44,440 and how we relate to the competition. 893 00:33:44,520 --> 00:33:46,720 It's a competition for ourselves. 894 00:33:46,800 --> 00:33:48,400 We're not here to please others. 895 00:33:48,480 --> 00:33:51,720 You girls were, I have to say, very hard to read at first. 896 00:33:51,800 --> 00:33:53,880 MEL: Poker face, non huggers. 897 00:33:53,960 --> 00:33:55,600 Actually, after our restaurant, 898 00:33:55,680 --> 00:33:57,520 we both ran inside the kitchen, went, 899 00:33:57,600 --> 00:33:59,600 "Oh, my god, they hugged us." They hugged us. 900 00:33:59,680 --> 00:34:00,680 They hugged us. (LAUGHTER) 901 00:34:00,760 --> 00:34:01,880 I hope you liked it, 902 00:34:01,960 --> 00:34:03,400 it was your first and your last. 903 00:34:04,880 --> 00:34:07,920 Brigita and I are hardworking rather than competitive. 904 00:34:08,000 --> 00:34:10,960 I would rather put that energy towards actually cooking food. 905 00:34:12,440 --> 00:34:14,600 Am I a nice bitch or a bad bitch? CHRIS: No, you're a bad. 906 00:34:14,680 --> 00:34:15,640 Bad bitch. 907 00:34:15,720 --> 00:34:16,960 Bad bitch. Bad bitch. 908 00:34:17,040 --> 00:34:20,000 Claudean is just a specimen that we've never... 909 00:34:20,080 --> 00:34:22,040 We've never met anyone like her before. 910 00:34:22,120 --> 00:34:23,440 She's so over the top. 911 00:34:23,520 --> 00:34:26,960 Hey, I will wipe that smile right off your face. 912 00:34:27,040 --> 00:34:29,960 She's just a character I could listen to all day, 913 00:34:30,040 --> 00:34:31,000 and just observe. 914 00:34:32,520 --> 00:34:33,560 (CHUCKLES) 915 00:34:33,640 --> 00:34:35,160 You're not gonna leave anyone guessing 916 00:34:35,240 --> 00:34:37,040 in terms of where they stand with you. 917 00:34:37,120 --> 00:34:39,960 I'm about as subtle as a sledgehammer, yeah. 918 00:34:42,280 --> 00:34:43,240 Coming up... 919 00:34:43,320 --> 00:34:44,600 CHRISTIAN: Hot behind, hot behind. 920 00:34:44,680 --> 00:34:45,920 Thank you for the compliment. 921 00:34:46,000 --> 00:34:47,320 ..can Nick and Christian... 922 00:34:47,400 --> 00:34:48,960 That is perfect. 923 00:34:49,040 --> 00:34:50,720 ..put their money where their mouth is? 924 00:34:50,800 --> 00:34:53,320 It would be great to shut Chris up. 925 00:34:53,400 --> 00:34:54,600 Yeah, buddy. 926 00:34:54,680 --> 00:34:56,640 And silence their critics. 927 00:34:56,720 --> 00:34:59,360 Guys, just before you mention that you're serving. 928 00:34:59,440 --> 00:35:01,600 Sorry, no. This is our time. 929 00:35:09,701 --> 00:35:10,701 In Melbourne, 930 00:35:10,781 --> 00:35:12,421 housemates, Nick and Christian 931 00:35:12,501 --> 00:35:14,821 are motoring through their main course. 932 00:35:14,901 --> 00:35:16,941 I'm rocking with two pans, Christian, 933 00:35:17,021 --> 00:35:18,221 for this pita bread. 934 00:35:18,301 --> 00:35:19,261 Yep. 935 00:35:19,341 --> 00:35:20,541 Bubble, bubble. 936 00:35:20,621 --> 00:35:23,181 The pita bread, it looks perfect. 937 00:35:23,261 --> 00:35:26,341 I don't wanna jinx it or anything but these do feel good. 938 00:35:26,421 --> 00:35:29,181 We're making good time on what we need to. 939 00:35:29,261 --> 00:35:30,581 The bread's getting cooked, 940 00:35:30,661 --> 00:35:32,421 now it's time to pull out the short rib. 941 00:35:32,501 --> 00:35:35,461 Hot behind, hot behind, hot behind. Yep. 942 00:35:35,541 --> 00:35:36,821 Thank you for the compliment. 943 00:35:38,421 --> 00:35:40,461 The thing I'm most looking forward to 944 00:35:40,541 --> 00:35:42,101 about this souvlaki 945 00:35:42,181 --> 00:35:43,421 is the short rib itself. 946 00:35:44,621 --> 00:35:45,701 We've seen the barbeque boys 947 00:35:45,781 --> 00:35:49,021 present pulled meat and it was dry. 948 00:35:49,901 --> 00:35:51,941 This has been braising away for hours, 949 00:35:52,021 --> 00:35:54,541 just sitting there in that beautiful liquid. 950 00:35:55,181 --> 00:35:56,901 That smells good. 951 00:35:56,981 --> 00:35:57,941 The reason we're here 952 00:35:58,021 --> 00:36:00,781 is to prove to ourselves that we can win this. 953 00:36:00,861 --> 00:36:03,941 I'm expecting to just be pulling out bones 954 00:36:04,021 --> 00:36:06,861 and trying to catch the meat before it falls back in. 955 00:36:07,781 --> 00:36:09,501 Yeah, buddy. 956 00:36:09,581 --> 00:36:10,781 Oh, yeah. 957 00:36:10,861 --> 00:36:13,461 That is perfect. 958 00:36:13,541 --> 00:36:17,021 So that is the perfect consistency for what we want here. 959 00:36:17,701 --> 00:36:21,301 Just quickly, do you know how much I wanted to just walk out 960 00:36:21,381 --> 00:36:22,581 with a clean bone 961 00:36:22,661 --> 00:36:24,781 and just put it down in front of Chris and Aaron 962 00:36:24,861 --> 00:36:25,861 and walk off? 963 00:36:26,741 --> 00:36:31,541 Short ribs is something both of us are very familiar with. 964 00:36:31,621 --> 00:36:33,541 We smoke short ribs all the time, 965 00:36:33,621 --> 00:36:35,501 so I'm interested to see 966 00:36:35,581 --> 00:36:37,221 how they're actually gonna present this dish. 967 00:36:37,301 --> 00:36:38,781 I'm a bit torn on the souvlaki. 968 00:36:38,861 --> 00:36:41,101 Is it gonna be a traditional souvlaki? 969 00:36:41,181 --> 00:36:43,221 Is it gonna be sort of a small portion 970 00:36:43,301 --> 00:36:45,221 of fine dining type Souvlaki? 971 00:36:45,301 --> 00:36:46,981 Definitely not traditional. 972 00:36:47,061 --> 00:36:49,901 You guys are the meat pros, the barbeque pros. 973 00:36:49,981 --> 00:36:52,581 Is your expectation high on this? 974 00:36:52,661 --> 00:36:54,021 Definitely. Definitely. 975 00:36:54,101 --> 00:36:55,621 And texture's everything for us. 976 00:36:55,701 --> 00:36:57,741 Do you think they're trying to one up you? 977 00:36:57,821 --> 00:37:00,141 No, that's definitely not gonna happen. 978 00:37:02,661 --> 00:37:04,181 NICK: I'll finish off the tzatziki. 979 00:37:05,101 --> 00:37:08,021 We're gonna make a harissa tzatziki for these souvlakis. 980 00:37:08,821 --> 00:37:10,741 I've got my yoghurt in, 981 00:37:10,821 --> 00:37:14,901 got my chopped dill, got my cucumber. 982 00:37:14,981 --> 00:37:16,981 The tzatziki needs to be light and fresh, 983 00:37:17,061 --> 00:37:18,301 bit citrusy, 984 00:37:18,381 --> 00:37:21,341 touch of garlic coming through with that dill 985 00:37:21,421 --> 00:37:23,301 to just make it sing. 986 00:37:23,381 --> 00:37:26,061 I'm gonna blitz up these bullhorns. 987 00:37:26,901 --> 00:37:28,541 And then we're gonna be adding some harissa to it 988 00:37:28,621 --> 00:37:29,621 that we're gonna be making 989 00:37:29,701 --> 00:37:31,901 out of some roasted bullhorn peppers. 990 00:37:31,981 --> 00:37:34,261 And we want that to be the spice element. 991 00:37:34,341 --> 00:37:35,461 You know, we want a bit of heat in there 992 00:37:35,541 --> 00:37:38,581 but we don't want it to be an overriding heat anyway. 993 00:37:38,661 --> 00:37:40,581 Like, it's just that warming, hello. 994 00:37:40,661 --> 00:37:41,821 Yeah. 995 00:37:41,901 --> 00:37:43,621 I know that the flavours work 996 00:37:43,701 --> 00:37:48,141 but this is a very different dish to our entree. 997 00:37:48,901 --> 00:37:50,821 You're gonna start laying pitas out? Yep. 998 00:37:50,901 --> 00:37:55,341 This is what we would serve our friends on a Sunday afternoon 999 00:37:55,421 --> 00:37:56,701 with a few beers. 1000 00:37:57,821 --> 00:38:00,341 I'm putting the harissa tzatziki mix on. 1001 00:38:00,421 --> 00:38:02,341 We like our spicy things. 1002 00:38:02,421 --> 00:38:04,621 Mate, spice is key in life. 1003 00:38:04,701 --> 00:38:08,821 There is no way to dress this up to make it look pretty. 1004 00:38:08,901 --> 00:38:10,621 Cabbage and lettuce, 1005 00:38:10,701 --> 00:38:12,221 bit of texture, bit of flavour. 1006 00:38:12,301 --> 00:38:13,741 It's a souva. 1007 00:38:13,821 --> 00:38:18,141 The rib meat, it is falling apart, it is succulent, it is juicy. 1008 00:38:18,221 --> 00:38:20,741 You can't put lipstick on a souva. 1009 00:38:20,821 --> 00:38:22,181 It's still a souva. 1010 00:38:22,261 --> 00:38:24,621 This braising liquid's just reduced down. 1011 00:38:24,701 --> 00:38:27,421 But I can't help but get this niggling feeling. 1012 00:38:28,981 --> 00:38:30,301 I think this is a good amount. 1013 00:38:30,381 --> 00:38:33,181 I don't think we're gonna need to add much more. 1014 00:38:33,941 --> 00:38:37,141 I'm worried that this is gonna be a messy eat. 1015 00:38:37,221 --> 00:38:38,701 Alright, I've got Manu's. 1016 00:38:38,781 --> 00:38:39,861 I've got Colin. 1017 00:38:39,941 --> 00:38:41,141 Let's do this. Let's do this. 1018 00:38:41,221 --> 00:38:43,901 It would be great to shut Chris up. 1019 00:38:50,661 --> 00:38:53,621 (SUSPENSEFUL MUSIC) 1020 00:38:56,181 --> 00:39:00,581 Guys, just before you mention that you're serving your mains. 1021 00:39:00,661 --> 00:39:02,821 Sorry, no, this is our time. 1022 00:39:04,861 --> 00:39:07,381 ANTHONY: Here he goes. CLAUDEAN: Here he goes again. 1023 00:39:07,461 --> 00:39:08,421 OK. 1024 00:39:08,501 --> 00:39:11,421 There's no way I would ever be so disrespectful. 1025 00:39:11,501 --> 00:39:13,741 MARCUS: Chris is stirring the pot tonight, 1026 00:39:13,821 --> 00:39:15,181 throw a grenade over here, 1027 00:39:15,261 --> 00:39:16,781 start a fire over here. 1028 00:39:16,861 --> 00:39:18,341 I don't even care 1029 00:39:18,421 --> 00:39:21,061 if he was gonna say something positive in that moment. 1030 00:39:21,141 --> 00:39:23,181 All I saw was red. 1031 00:39:23,261 --> 00:39:24,941 It was disrespectful. 1032 00:39:25,701 --> 00:39:26,661 Not tonight. 1033 00:39:26,741 --> 00:39:28,061 Tonight's our night. 1034 00:39:28,141 --> 00:39:29,621 Mains are served. 1035 00:39:30,341 --> 00:39:32,181 I was like, "What the hell?" 1036 00:39:32,261 --> 00:39:36,021 I wanted to know if it's beef or are we getting a pork short rib. 1037 00:39:36,101 --> 00:39:37,581 And that's all there is to it. 1038 00:39:37,661 --> 00:39:39,701 Whoa, whoa, whoa, whoa, whoa. 1039 00:39:40,821 --> 00:39:41,781 We're gonna need a bib. 1040 00:39:42,781 --> 00:39:43,981 My god. 1041 00:39:44,061 --> 00:39:46,181 It is a monster of a plate. 1042 00:39:46,261 --> 00:39:49,461 It's big and it's just got mountains of food 1043 00:39:49,541 --> 00:39:50,541 on top of each other. 1044 00:39:50,621 --> 00:39:51,741 Boom, boom, boom. 1045 00:39:53,421 --> 00:39:54,581 The beef is shredded, 1046 00:39:54,661 --> 00:39:57,981 so I'm like, "How's that even classified as a souvlaki?" 1047 00:39:58,061 --> 00:40:00,941 The only representation of a souvlaki it has, 1048 00:40:01,021 --> 00:40:02,421 it's in pita bread. 1049 00:40:02,501 --> 00:40:04,621 SONIA: Thank you. NICK: Thank you. 1050 00:40:04,701 --> 00:40:06,101 Dude food. Dude food. 1051 00:40:07,461 --> 00:40:09,381 Yes, I am very excited. 1052 00:40:12,581 --> 00:40:14,261 COLIN: There's only one way to do this. 1053 00:40:16,021 --> 00:40:17,021 (LAUGHTER) 1054 00:40:17,101 --> 00:40:20,061 (INSTRUMENTAL MUSIC) 1055 00:40:22,701 --> 00:40:26,381 Watching Colin and Manu roll up their sleeves 1056 00:40:26,461 --> 00:40:28,541 and then roll up that bread... 1057 00:40:29,741 --> 00:40:32,781 Thank you for understanding the assignment, boys. 1058 00:40:33,341 --> 00:40:34,501 It's 3:00am. 1059 00:40:34,581 --> 00:40:35,821 (LAUGHTER) 1060 00:40:35,901 --> 00:40:38,861 (SUSPENSEFUL MUSIC) 1061 00:40:41,981 --> 00:40:44,181 There is a lot riding on this main course, 1062 00:40:44,261 --> 00:40:46,581 we've come in with a high for our entree. 1063 00:40:46,661 --> 00:40:49,101 Yeah. We need to keep that ball rolling. 1064 00:40:50,781 --> 00:40:54,221 We know what is on the plate is the best tasting plate of food 1065 00:40:54,301 --> 00:40:55,341 that we can offer 1066 00:40:55,901 --> 00:41:00,101 but this is not a pretty dish to eat 1067 00:41:00,181 --> 00:41:04,021 and that's when the doubt starts to creep in. 1068 00:41:07,472 --> 00:41:08,832 (CRICKETS CHIRPING) 1069 00:41:08,912 --> 00:41:09,912 Back in Melbourne, 1070 00:41:09,992 --> 00:41:13,192 the judges are tasting Nick and Christian's main course, 1071 00:41:13,272 --> 00:41:15,312 a short rib souvlaki. 1072 00:41:17,632 --> 00:41:18,592 Thank you, gents. 1073 00:41:18,672 --> 00:41:20,032 Thank you. Thank you. 1074 00:41:21,272 --> 00:41:23,192 It's gonna get messy. 1075 00:41:24,832 --> 00:41:26,032 I don't know what to do. 1076 00:41:26,112 --> 00:41:27,552 (EXCLAIMS) 1077 00:41:27,632 --> 00:41:29,752 How are you gonna wrap your lips around that, Sonia? 1078 00:41:31,552 --> 00:41:32,512 Bon Appetit. 1079 00:41:32,592 --> 00:41:33,792 (LAUGHTER) 1080 00:41:35,712 --> 00:41:36,952 Go, Colin. 1081 00:41:38,232 --> 00:41:39,272 BRIGITA: Oh, my god. 1082 00:41:41,432 --> 00:41:43,472 I'm taking this very seriously. 1083 00:41:43,552 --> 00:41:45,312 Yes. Big portion. 1084 00:41:45,392 --> 00:41:48,032 Meat, bread, dude food. 1085 00:41:51,592 --> 00:41:52,632 Jesus. 1086 00:41:52,712 --> 00:41:54,632 Habib, help him. 1087 00:41:54,712 --> 00:41:56,192 It's massive, like, eating... 1088 00:41:56,272 --> 00:41:58,032 You're said to sort of pick it up with two hands 1089 00:41:58,112 --> 00:41:59,832 as if it was a 3:00am kebab, 1090 00:42:00,632 --> 00:42:03,072 which is like the opposite of the entree, 1091 00:42:03,152 --> 00:42:06,232 like gone from fine dining to just complete mess. 1092 00:42:09,272 --> 00:42:10,392 I don't mind eating with my hands, 1093 00:42:10,472 --> 00:42:12,592 I don't mind eating pizza with my hands. 1094 00:42:12,672 --> 00:42:14,632 But it does look very big and messy 1095 00:42:14,712 --> 00:42:17,632 and I'm trying to establish how I'm going to actually eat it 1096 00:42:17,712 --> 00:42:18,872 without wearing it. 1097 00:42:18,952 --> 00:42:19,912 (LAUGHTER) 1098 00:42:19,992 --> 00:42:20,952 MANU: Mummy. 1099 00:42:21,832 --> 00:42:22,792 CLAUDEAN: Get it, girl. 1100 00:42:22,872 --> 00:42:24,152 MARCUS: Good work, Mum. SONIA: Mm. 1101 00:42:25,312 --> 00:42:27,472 MAN: Oh. Oh, shit. 1102 00:42:27,552 --> 00:42:29,112 (COUGHS) Is it spicy? 1103 00:42:30,392 --> 00:42:31,512 You can't taste the beef. 1104 00:42:32,552 --> 00:42:34,392 Just gets lost. Yep. 1105 00:42:36,272 --> 00:42:37,632 PATRICIJA: It's a soup. MAN: Yeah. 1106 00:42:37,712 --> 00:42:40,632 SONIA: I can't believe that you've got two bites left 1107 00:42:40,712 --> 00:42:41,832 and you've eaten it like that. 1108 00:42:45,632 --> 00:42:49,992 Marcus, I think we're gonna have to start with you. 1109 00:42:50,072 --> 00:42:52,352 You have swallowed these things in like... 1110 00:42:52,432 --> 00:42:53,912 Far out. ..like five seconds. 1111 00:42:53,992 --> 00:42:56,512 Manu, this is my sort of dish. Yeah. 1112 00:42:56,592 --> 00:42:58,072 Sure, I understand they might have wanted 1113 00:42:58,152 --> 00:43:00,592 that beautiful, vibrant presentation of the colours of everything 1114 00:43:00,672 --> 00:43:01,792 to come through on the plate, 1115 00:43:01,872 --> 00:43:03,352 so we could see it open 1116 00:43:03,432 --> 00:43:04,912 but for us to roll it ourselves... 1117 00:43:05,672 --> 00:43:06,712 Even looking at Mum, 1118 00:43:06,792 --> 00:43:08,312 she was never gonna get through that, ever. 1119 00:43:09,072 --> 00:43:10,712 But the meat had flavour, 1120 00:43:10,792 --> 00:43:12,192 I liked all of the elements inside, 1121 00:43:12,272 --> 00:43:13,992 the spice that came through was nice. 1122 00:43:14,072 --> 00:43:16,472 The pita was absolutely amazing, 1123 00:43:16,552 --> 00:43:17,912 except there was too much sauce 1124 00:43:17,992 --> 00:43:19,672 and it soaked through the pita bread. 1125 00:43:19,752 --> 00:43:22,592 That bread, I'm going to ask them for the recipe. 1126 00:43:22,672 --> 00:43:25,072 The sauce was a little bit too spicy for me. 1127 00:43:25,152 --> 00:43:27,712 The sauce, it's overwhelming. 1128 00:43:27,792 --> 00:43:29,912 That's all I could taste and soggy bread. 1129 00:43:31,152 --> 00:43:34,152 I think if you're serving something like souvlaki, 1130 00:43:34,232 --> 00:43:35,352 if you can't actually eat it 1131 00:43:35,432 --> 00:43:37,912 in the way that a souvlaki should be eaten, 1132 00:43:37,992 --> 00:43:39,152 it's a bit of a fail. 1133 00:43:39,232 --> 00:43:41,512 I was expecting something incredible, 1134 00:43:41,592 --> 00:43:43,832 maybe shed a tear because it was so delicious. 1135 00:43:43,912 --> 00:43:45,392 But quite disappointed. 1136 00:43:45,472 --> 00:43:47,552 If I was to get this at 3:00am when I was drunk, 1137 00:43:47,632 --> 00:43:48,632 I'd be happy to eat it. 1138 00:43:48,712 --> 00:43:50,712 But I'm sober, I'm here, 1139 00:43:50,792 --> 00:43:52,592 like, it's a thumbs down for me on this plate. 1140 00:43:52,672 --> 00:43:56,032 When I tasted the individual components 1141 00:43:56,112 --> 00:43:57,392 individually, they taste good 1142 00:43:57,472 --> 00:44:00,192 but I think combined, it was just a mishmash in my mouth. 1143 00:44:01,552 --> 00:44:05,152 I think we're still at the top of the leaderboard. 1144 00:44:08,272 --> 00:44:10,072 CHRISTIAN: We're here for a reason 1145 00:44:10,152 --> 00:44:11,632 and that's to win 1146 00:44:11,712 --> 00:44:15,392 and we're our own harshest critics. 1147 00:44:15,472 --> 00:44:16,432 Is it good enough? 1148 00:44:16,512 --> 00:44:17,552 Are we good enough? 1149 00:44:20,232 --> 00:44:23,392 Gents, short rib souvlaki. 1150 00:44:24,792 --> 00:44:26,032 Pita, tick, 1151 00:44:27,032 --> 00:44:28,512 short rib, tick, 1152 00:44:28,592 --> 00:44:29,712 sauce, tick, 1153 00:44:29,792 --> 00:44:31,632 this is the best jus. 1154 00:44:32,472 --> 00:44:36,992 The bread is beautiful and fluffy and kind of yummy 1155 00:44:37,072 --> 00:44:40,672 but also kind of big and thick. 1156 00:44:40,752 --> 00:44:42,872 So, by the time you just wrap the whole thing, 1157 00:44:42,952 --> 00:44:47,112 it's like you've got a toilet roll of meat and bread 1158 00:44:47,192 --> 00:44:48,592 kind of thing. 1159 00:44:48,672 --> 00:44:50,752 I would've held back on the sauce a bit 1160 00:44:50,832 --> 00:44:52,992 because when I picked mine up, 1161 00:44:53,072 --> 00:44:54,432 the sauce ran straight out. 1162 00:44:54,512 --> 00:44:56,552 So, you have to eat it quite quick, 1163 00:44:56,632 --> 00:44:59,792 otherwise, you lose the sort of, the components of the bread. 1164 00:44:59,872 --> 00:45:02,912 Maybe I would've wrapped it and then given it to us. 1165 00:45:02,992 --> 00:45:05,072 The short rib was cooked well. 1166 00:45:05,152 --> 00:45:07,392 Definitely different to the entree. 1167 00:45:09,272 --> 00:45:11,152 It's a dish that's so far removed 1168 00:45:11,232 --> 00:45:13,632 from the other, sort of elegantly plated dishes 1169 00:45:13,712 --> 00:45:15,632 that we've had in this competition so far. 1170 00:45:15,712 --> 00:45:18,312 But these are real small things. 1171 00:45:18,392 --> 00:45:19,432 The flavour's there, 1172 00:45:19,512 --> 00:45:21,792 yeah, was there probably a little bit too much sauce on it? 1173 00:45:21,872 --> 00:45:22,832 Probably. 1174 00:45:22,912 --> 00:45:26,552 You didn't do very well last time. No, no, we did not. 1175 00:45:26,632 --> 00:45:29,032 So, this one is about redemption? Yep. 1176 00:45:29,112 --> 00:45:32,912 NICK: Yeah. I think so far you've done OK 1177 00:45:32,992 --> 00:45:35,032 but it takes another course to prove your point. 1178 00:45:35,112 --> 00:45:36,072 Yes, chef. It does. 1179 00:45:36,152 --> 00:45:37,112 Thank you. Thank you. 1180 00:45:37,192 --> 00:45:38,992 Thank you. COLIN: Thank you. 1181 00:45:39,752 --> 00:45:41,472 We're travelling well 1182 00:45:41,552 --> 00:45:44,232 but dessert's where we stuffed up last time. 1183 00:45:44,312 --> 00:45:46,112 If we're improving, that's all we need. 1184 00:45:46,192 --> 00:45:49,072 Yeah and that's just what we are gonna continue to do 1185 00:45:49,152 --> 00:45:50,592 with this dessert. 1186 00:45:50,672 --> 00:45:54,632 We're gonna improve on a terrible effort last time. 1187 00:45:55,312 --> 00:45:57,952 For the dessert, we are making choc malt semifreddo 1188 00:45:58,032 --> 00:45:59,792 with hazelnut praline. 1189 00:45:59,872 --> 00:46:02,912 I'm going to smash out that praline. 1190 00:46:02,992 --> 00:46:07,552 So you've got that beautiful nostalgic flavour in the semifreddo 1191 00:46:07,632 --> 00:46:09,592 topped off with a little bit of crunch 1192 00:46:09,672 --> 00:46:10,752 and a little bit of texture. 1193 00:46:10,832 --> 00:46:13,512 We have to work fast and carefully 1194 00:46:13,592 --> 00:46:16,232 because we don't want this sugar syrup to burn. 1195 00:46:16,312 --> 00:46:20,632 I know that this praline takes at least 30 minutes to set, 1196 00:46:20,712 --> 00:46:25,152 it's hot toffee poured over roasted hazelnuts. 1197 00:46:25,232 --> 00:46:27,632 We're gonna make sure that those hazelnuts don't burn. 1198 00:46:28,912 --> 00:46:32,992 If we can get everyone on board with this dessert, 1199 00:46:33,072 --> 00:46:34,792 that's gonna bump up their average score 1200 00:46:34,872 --> 00:46:36,312 from the rest of the teams. Yep. 1201 00:46:37,672 --> 00:46:39,192 So, can I ask a question? 1202 00:46:39,272 --> 00:46:40,992 Are there certain people that you trust 1203 00:46:41,072 --> 00:46:43,672 and certain people that you don't with the guest scores? 1204 00:46:43,752 --> 00:46:44,912 I trust nobody. 1205 00:46:44,992 --> 00:46:47,552 I'm drawing parallels between round one and round two 1206 00:46:47,632 --> 00:46:51,232 and it is clear that the scoring is much harsher this round. 1207 00:46:51,312 --> 00:46:53,592 If someone's at the bottom of the leaderboard 1208 00:46:53,672 --> 00:46:55,232 and they're about to go home 1209 00:46:55,312 --> 00:46:56,992 and they're the last instant restaurant. 1210 00:46:57,072 --> 00:46:58,912 Yeah. I'd be very surprised 1211 00:46:58,992 --> 00:47:01,472 if someone said, "Oh, I'm too much of a nice person 1212 00:47:01,552 --> 00:47:02,512 "to score them low." 1213 00:47:02,592 --> 00:47:04,512 Do you think that we're gonna strategically score 1214 00:47:04,592 --> 00:47:05,952 because we're at the bottom of the leaderboard? 1215 00:47:06,032 --> 00:47:08,432 When it comes to the last instant restaurant, yes. 1216 00:47:08,512 --> 00:47:09,952 We're on the bottom of the leaderboard 1217 00:47:10,032 --> 00:47:11,552 and we are not scoring strategically. 1218 00:47:11,632 --> 00:47:14,072 We'll score for the food that is in front of us. 1219 00:47:14,152 --> 00:47:16,792 What if you got a HQ and you do absolutely poorly, 1220 00:47:16,872 --> 00:47:18,512 it's just when you steal someone else's position 1221 00:47:18,592 --> 00:47:19,712 that actually belongs here. 1222 00:47:19,792 --> 00:47:22,272 Would you? Would you strategically score? 1223 00:47:22,352 --> 00:47:23,352 I've openly said I would 1224 00:47:23,432 --> 00:47:24,712 if I'm at the bottom of the leaderboard 1225 00:47:24,792 --> 00:47:26,312 and there was the last team's cook. 1226 00:47:26,392 --> 00:47:28,592 I'm not gonna go, "Oh, I'm too nice." 1227 00:47:28,672 --> 00:47:29,632 OK. 1228 00:47:30,312 --> 00:47:33,152 I would never, ever, let anybody know 1229 00:47:33,232 --> 00:47:36,072 that we are strategically scoring. 1230 00:47:37,352 --> 00:47:39,872 So, with Aaron carrying on the way he is, 1231 00:47:39,952 --> 00:47:43,792 I'm actually gonna act appalled and poke at him. 1232 00:47:43,872 --> 00:47:46,192 I will happily give a dish ten if it deserves a ten. 1233 00:47:46,272 --> 00:47:48,552 Yeah, unless you're on the bottom of the leaderboard. 1234 00:47:48,632 --> 00:47:49,912 Potentially. Yeah, then potentially 1235 00:47:49,992 --> 00:47:51,792 ought to be overcritical, subconsciously, 1236 00:47:51,872 --> 00:47:54,992 we're not in that position. Not subconsciously, consciously. 1237 00:47:55,072 --> 00:47:57,272 We're not in that position though. Not subconsciously. 1238 00:47:57,352 --> 00:48:00,472 You would make a conscious decision to underscore 1239 00:48:00,552 --> 00:48:02,272 'cause you didn't wanna leave. 1240 00:48:02,352 --> 00:48:03,672 That's not integrity. 1241 00:48:03,752 --> 00:48:04,752 We're in a competition 1242 00:48:04,832 --> 00:48:06,792 and the whole goal of this competition 1243 00:48:06,872 --> 00:48:08,432 is to not go home. 1244 00:48:08,512 --> 00:48:10,032 It doesn't sit well with us. 1245 00:48:10,112 --> 00:48:12,872 It obviously doesn't sit well with Claudean. 1246 00:48:12,952 --> 00:48:15,632 I would never, I would never do that. 1247 00:48:15,712 --> 00:48:18,352 You can find imperfections in every perfect dish. 1248 00:48:18,432 --> 00:48:19,872 I don't care what you're saying to me right now, 1249 00:48:19,952 --> 00:48:21,032 I do not agree with you. 1250 00:48:21,112 --> 00:48:23,112 I would never, never, never, do that. 1251 00:48:23,192 --> 00:48:24,672 I think you did a really good job. 1252 00:48:24,752 --> 00:48:26,032 You convinced them. 1253 00:48:28,072 --> 00:48:31,232 So, I will score you how I taste the food on the plate. 1254 00:48:32,792 --> 00:48:33,752 CHRISTIAN: How's it looking? 1255 00:48:34,752 --> 00:48:37,272 NICK: Maybe it's just because there's a lot riding on this 1256 00:48:37,352 --> 00:48:39,392 but I am a little worried. 1257 00:48:39,472 --> 00:48:40,872 I want a clear toffee. 1258 00:48:40,952 --> 00:48:42,592 It's not looking how it... 1259 00:48:42,672 --> 00:48:44,472 ..like how it should. 1260 00:48:44,552 --> 00:48:47,792 There are gonna be shards of this praline on the plate, 1261 00:48:47,872 --> 00:48:50,192 it needs to look like brown glass. 1262 00:48:50,952 --> 00:48:54,792 This has started to crystallise. 1263 00:48:54,872 --> 00:48:56,312 It doesn't look good. 1264 00:48:56,392 --> 00:48:58,992 You're not meant to stir the toffee 1265 00:49:00,232 --> 00:49:02,032 but I can't help stirring it, 1266 00:49:02,112 --> 00:49:03,792 I don't know why. 1267 00:49:03,872 --> 00:49:06,832 Does it need more water? It seems a bit too dry. 1268 00:49:06,912 --> 00:49:09,672 It should be clear, I should be able to see the bottom. 1269 00:49:10,872 --> 00:49:12,072 Just a little bit. 1270 00:49:12,912 --> 00:49:13,952 Yeah. 1271 00:49:14,032 --> 00:49:15,192 (SIZZLING) 1272 00:49:15,272 --> 00:49:18,072 No more, I didn't like the way that acted. 1273 00:49:18,152 --> 00:49:19,912 I'm freaking out, 1274 00:49:19,992 --> 00:49:22,592 we don't have time to make more toffee. 1275 00:49:22,672 --> 00:49:25,432 We can kiss goodbye to top of the leader board. 1276 00:49:26,552 --> 00:49:27,512 (EXHALES HEAVILY) 1277 00:49:30,600 --> 00:49:32,560 (CRICKETS CHIRPING) 1278 00:49:32,640 --> 00:49:34,880 Nick and Christian are on the final stretch 1279 00:49:34,960 --> 00:49:36,360 with their dessert cook... 1280 00:49:36,440 --> 00:49:38,840 Oh, I've done this before. 1281 00:49:38,920 --> 00:49:41,200 ..but the toffee is not cooperating. 1282 00:49:41,280 --> 00:49:42,920 It's not looking how it should. 1283 00:49:43,840 --> 00:49:48,680 The semifreddo is in the freezer, so it can set in time for dessert. 1284 00:49:48,760 --> 00:49:52,440 And we need to make sure the praline has enough time to set 1285 00:49:52,520 --> 00:49:54,920 but the toffee doesn't look good. 1286 00:49:55,000 --> 00:49:57,280 This has started to crystallise. 1287 00:49:58,280 --> 00:50:01,920 It's still granular, it's not a clear toffee. 1288 00:50:02,880 --> 00:50:05,400 It needs to look like brown glass. 1289 00:50:05,480 --> 00:50:06,760 COLIN: Evening, boys. 1290 00:50:06,840 --> 00:50:08,280 Evening. Evening, Colin. 1291 00:50:08,360 --> 00:50:09,400 What's happening? 1292 00:50:09,480 --> 00:50:11,360 The sugar hasn't melted through. 1293 00:50:11,440 --> 00:50:13,280 Well, that looks like it's crystallising. 1294 00:50:13,360 --> 00:50:14,320 Yeah. 1295 00:50:14,400 --> 00:50:16,360 So, what are you gonna do with it? Praline, isn't it? 1296 00:50:16,440 --> 00:50:19,040 Yeah, so, we're gonna pour it over the roasted hazelnut... 1297 00:50:19,120 --> 00:50:20,840 And then you're gonna smash it. 1298 00:50:21,840 --> 00:50:22,960 It clicked. 1299 00:50:23,040 --> 00:50:26,560 The praline can either be a shard or a crumb. 1300 00:50:26,640 --> 00:50:27,640 That's probably a better idea. 1301 00:50:27,720 --> 00:50:29,000 I guess we're going with a crumb. 1302 00:50:29,080 --> 00:50:31,320 Like, talk to yourself. 1303 00:50:31,400 --> 00:50:33,080 You're gonna pour it onto the nuts. Yeah. 1304 00:50:33,160 --> 00:50:34,840 You're gonna smash it, 1305 00:50:34,920 --> 00:50:36,480 like, is the, you know, 1306 00:50:36,560 --> 00:50:38,240 is the guy on a galloping horse gonna go, 1307 00:50:38,320 --> 00:50:40,480 "It's too grainy?" No. 1308 00:50:40,560 --> 00:50:43,080 I think you're letting little things get in your head 1309 00:50:43,160 --> 00:50:44,400 at the minute. 1310 00:50:44,480 --> 00:50:45,760 Definitely. Definitely, chef. 1311 00:50:45,840 --> 00:50:50,040 Like, this dessert thin g better not happen again, mate. 1312 00:50:50,720 --> 00:50:51,680 I hope not. 1313 00:50:51,760 --> 00:50:53,160 Yeah, let's get back in the game. Yes, thank you. 1314 00:50:53,240 --> 00:50:55,000 Yeah? Alright, see you later. 1315 00:50:55,080 --> 00:50:56,400 Thanks, Colin. 1316 00:50:56,480 --> 00:50:59,400 We're overthinking everything right now. 1317 00:50:59,480 --> 00:51:02,400 If we spread half of it over onto another tray, 1318 00:51:02,480 --> 00:51:05,120 it's gonna cut down the time this is gonna take to set. 1319 00:51:05,200 --> 00:51:07,880 Now we need to get this cool 1320 00:51:07,960 --> 00:51:12,800 and I know that it takes at least 30 minutes to set. 1321 00:51:12,880 --> 00:51:14,640 We can't put it in the fridge. 1322 00:51:14,720 --> 00:51:17,400 There's too much moisture and it'll start to... 1323 00:51:17,480 --> 00:51:19,080 Sweat. Yeah, sweat. 1324 00:51:19,160 --> 00:51:22,040 So, should we put the kettle on and have a cuppa while we wait? 1325 00:51:22,120 --> 00:51:23,760 Sure. OK. 1326 00:51:23,840 --> 00:51:24,960 We're in Melbourne. 1327 00:51:25,040 --> 00:51:26,920 Pretty cold outside right now. 1328 00:51:27,000 --> 00:51:28,760 Should we just go and sit out the front? 1329 00:51:28,840 --> 00:51:29,880 Alrighty. 1330 00:51:30,760 --> 00:51:33,840 We've got a dessert that's only got two elements on it. 1331 00:51:33,920 --> 00:51:35,720 One of them is in the freezer, 1332 00:51:35,800 --> 00:51:37,320 the other one's got a cool. 1333 00:51:37,400 --> 00:51:40,320 It, like this feels ridiculous, just don't drop it. 1334 00:51:40,400 --> 00:51:41,360 No. 1335 00:51:41,440 --> 00:51:42,560 Just getting to sit out the front 1336 00:51:42,640 --> 00:51:46,400 and it gave us an opportunity to really solidify 1337 00:51:46,480 --> 00:51:48,640 how much this means to us. 1338 00:51:48,720 --> 00:51:49,680 Yeah. 1339 00:51:49,760 --> 00:51:52,240 I know we've made some mistakes tonight 1340 00:51:52,320 --> 00:51:56,440 but we still have learned from our previous cook 1341 00:51:56,520 --> 00:51:59,080 and we can get to that grand final. 1342 00:51:59,760 --> 00:52:01,000 This is the first time 1343 00:52:01,080 --> 00:52:03,080 that we're doing something for ourselves 1344 00:52:03,160 --> 00:52:05,120 where we've taken a risk. 1345 00:52:05,760 --> 00:52:08,640 'Cause this is a lot cooler already than it was beforehand. 1346 00:52:08,720 --> 00:52:09,720 Yeah. 1347 00:52:09,800 --> 00:52:13,160 That fresh Melbourne air has really given us a clear head 1348 00:52:13,240 --> 00:52:17,560 and we're just literally gonna smash this praline right now. 1349 00:52:20,800 --> 00:52:22,640 I'm pretty happy with how that's looking. 1350 00:52:22,720 --> 00:52:24,480 I like the difference in textures. 1351 00:52:24,560 --> 00:52:25,920 You got some hazelnut bits. 1352 00:52:26,000 --> 00:52:27,360 Got some toffee. Toffee bits. 1353 00:52:27,440 --> 00:52:29,280 Hazelnuts. You got some sugar crumb. 1354 00:52:32,240 --> 00:52:33,240 That's loud. 1355 00:52:33,320 --> 00:52:34,840 The other contestants are gonna think 1356 00:52:34,920 --> 00:52:37,200 that we are killing someone. 1357 00:52:39,640 --> 00:52:41,200 Hope that's not our semifreddo. 1358 00:52:41,280 --> 00:52:42,480 CHRIS: Yeah. 1359 00:52:42,560 --> 00:52:45,200 It's frozen and they're trying to get it out of the tin. 1360 00:52:47,800 --> 00:52:49,680 Sonia, the dessert queen. 1361 00:52:49,760 --> 00:52:51,040 Are you looking forward to it? 1362 00:52:51,120 --> 00:52:53,560 Semifreddo's a lovely dessert. 1363 00:52:53,640 --> 00:52:54,800 MANU: What's the semifreddo? 1364 00:52:54,880 --> 00:52:59,480 Translates literally to sort of frozen, half frozen. 1365 00:53:00,280 --> 00:53:03,680 This is giving me milo vibes, choc malt. 1366 00:53:04,640 --> 00:53:06,760 There are some techniques to getting it light and fluffy. 1367 00:53:06,840 --> 00:53:08,640 But apart from a few techniques, 1368 00:53:08,720 --> 00:53:10,080 this is a simple dessert. 1369 00:53:10,160 --> 00:53:14,480 I was expecting something a little bit more fancy. 1370 00:53:15,240 --> 00:53:18,440 I want it to be nice and luscious as it melts in my mouth. 1371 00:53:18,520 --> 00:53:21,720 I know it's gonna be like, you know, a little bit dense on the spoon 1372 00:53:21,800 --> 00:53:25,160 but I should sort of still have that sort of luscious sort of feel 1373 00:53:25,240 --> 00:53:26,880 as it sort of dissipates in my mouth, 1374 00:53:26,960 --> 00:53:28,400 that's what I'm looking forward to. 1375 00:53:28,480 --> 00:53:30,080 Do you think if they get a good dessert 1376 00:53:30,160 --> 00:53:31,160 now you're in trouble? 1377 00:53:31,240 --> 00:53:33,960 See if they can execute this final dish. 1378 00:53:34,040 --> 00:53:35,880 'Cause this is where they fell short last time. 1379 00:53:36,800 --> 00:53:38,200 Touche, touche. 1380 00:53:38,280 --> 00:53:40,960 We know that dessert isn't their strongest course. 1381 00:53:41,040 --> 00:53:43,200 I don't think they have much of a chance. 1382 00:53:43,280 --> 00:53:45,560 Semifreddo is not something I would normally order 1383 00:53:45,640 --> 00:53:48,440 but I like the combination of like, choc malt and hazelnut, 1384 00:53:48,520 --> 00:53:49,600 I like those flavours. 1385 00:53:49,680 --> 00:53:51,560 COLIN: If it's a good dessert, how are you feeling? 1386 00:53:51,640 --> 00:53:53,560 Yeah, bit nervous, we're on the bottom. 1387 00:53:54,640 --> 00:53:56,840 I had a big cry about it, I won't lie 1388 00:53:56,920 --> 00:53:59,400 but then there's that drive to get back on there 1389 00:53:59,480 --> 00:54:01,120 and have a second chance 1390 00:54:01,200 --> 00:54:02,800 and show everyone that we can actually 1391 00:54:02,880 --> 00:54:04,360 serve really good food. 1392 00:54:04,440 --> 00:54:06,120 If their kitchen accidentally catches on fire 1393 00:54:06,200 --> 00:54:07,240 or their freezer breaks, 1394 00:54:07,320 --> 00:54:10,200 well, you know, we may not be sad about it. 1395 00:54:10,280 --> 00:54:11,640 It's a simple dessert. 1396 00:54:11,720 --> 00:54:12,840 Can they pull it off? 1397 00:54:14,200 --> 00:54:15,360 Let's hope not. 1398 00:54:22,160 --> 00:54:24,720 NICK: I'll do one more bash. CHRISTIAN: Yep. 1399 00:54:24,800 --> 00:54:26,280 And then start plating? And then start plating. 1400 00:54:26,360 --> 00:54:27,320 Cool. 1401 00:54:27,400 --> 00:54:29,840 Time to test this semifreddo. 1402 00:54:29,920 --> 00:54:32,760 We've got a dessert that was made really early on 1403 00:54:32,840 --> 00:54:33,880 in the cook. 1404 00:54:33,960 --> 00:54:35,360 I don't know if it's set. 1405 00:54:35,440 --> 00:54:37,160 I don't know if it's worked. 1406 00:54:37,960 --> 00:54:40,280 Alright, moment of truth. 1407 00:54:41,320 --> 00:54:42,600 The semifreddo needs to look like 1408 00:54:42,680 --> 00:54:45,320 this beautiful mound of chocolate malt 1409 00:54:45,400 --> 00:54:46,480 sitting on a plate. 1410 00:54:46,560 --> 00:54:49,240 It needs to be soft, it needs to be fluffy 1411 00:54:49,320 --> 00:54:51,440 but it still needs to hold shape. 1412 00:54:51,520 --> 00:54:53,880 Are you happy with the ones we've got? 1413 00:54:53,960 --> 00:54:55,880 It was never gonna be the prettiest thing. 1414 00:54:55,960 --> 00:54:59,320 It's sort of, it's a little ugly delicious. 1415 00:54:59,400 --> 00:55:02,680 I'm really hoping that it takes people 1416 00:55:02,760 --> 00:55:03,920 back to their childhood. 1417 00:55:04,000 --> 00:55:05,720 That gives them a little nostalgic hit. 1418 00:55:05,800 --> 00:55:09,000 This is the final push, Christian. Oh, we're almost there, bro. 1419 00:55:09,080 --> 00:55:11,560 It needs to melt in your mouth, not on the plate. 1420 00:55:12,200 --> 00:55:14,440 There's a lot riding on this dessert. 1421 00:55:14,520 --> 00:55:15,880 We want this. 1422 00:55:15,960 --> 00:55:18,360 We wanna be at the grand final. 1423 00:55:18,440 --> 00:55:20,040 This one and... 1424 00:55:20,680 --> 00:55:22,040 This. ..that one? 1425 00:55:22,120 --> 00:55:24,040 Cool, let's go. Alright. 1426 00:55:31,560 --> 00:55:33,280 Dessert is served. 1427 00:55:33,360 --> 00:55:34,880 Whenever you serve a really simple dessert, 1428 00:55:34,960 --> 00:55:36,440 there's nothing to hide behind. 1429 00:55:36,520 --> 00:55:39,800 We've got a dessert that really only has two elements to it. 1430 00:55:41,680 --> 00:55:43,680 We need this to be perfect. 1431 00:55:45,920 --> 00:55:46,880 Thank you. 1432 00:55:51,760 --> 00:55:52,880 The first thing I noticed 1433 00:55:52,960 --> 00:55:55,040 is the overall portion size of the dessert. 1434 00:55:55,120 --> 00:55:57,000 It looks quite small. It was tiny. 1435 00:55:57,080 --> 00:55:59,440 It's like a canape version of a dessert. 1436 00:55:59,520 --> 00:56:03,400 I do notice the semifreddo is starting to melt quite quickly. 1437 00:56:04,120 --> 00:56:05,080 Thank you. 1438 00:56:07,480 --> 00:56:09,920 We've gone from fine dining, 1439 00:56:10,000 --> 00:56:12,120 Thursday night kebab in the alley 1440 00:56:12,200 --> 00:56:13,240 and a bit bland. 1441 00:56:16,520 --> 00:56:19,480 (SUSPENSEFUL MUSIC) 1442 00:56:22,240 --> 00:56:23,320 (CRUNCH) 1443 00:56:24,720 --> 00:56:27,920 CHRISTIAN: It's a pretty big crunch that comes from one of the judges. 1444 00:56:28,000 --> 00:56:29,200 (CRUNCH) 1445 00:56:30,200 --> 00:56:32,760 So the praline's worked. Yeah. 1446 00:56:35,320 --> 00:56:37,920 This is our moment for redemption. 1447 00:56:38,000 --> 00:56:42,600 We really need this dessert to bring everything home tonight. 1448 00:56:43,800 --> 00:56:45,480 If we deliver on this dessert... 1449 00:56:47,080 --> 00:56:48,880 ..top of the table, baby. Yeah. 1450 00:56:48,960 --> 00:56:50,480 That's where we're looking right now. 1451 00:56:55,857 --> 00:56:57,737 (CRICKETS CHIRPING) 1452 00:56:57,817 --> 00:57:00,057 In Australia's foodie capital, Melbourne, 1453 00:57:00,137 --> 00:57:03,897 the judges are digging into Nick and Christian's final course. 1454 00:57:03,977 --> 00:57:07,537 A choc malt semifreddo with hazelnut praline. 1455 00:57:07,617 --> 00:57:09,137 (CRUNCH) 1456 00:57:09,217 --> 00:57:12,177 (SUSPENSEFUL MUSIC) 1457 00:57:13,337 --> 00:57:14,337 Thank you, gents. 1458 00:57:14,417 --> 00:57:15,817 Thank you. Thank you. 1459 00:57:15,897 --> 00:57:17,537 We've just put up a dessert 1460 00:57:17,617 --> 00:57:21,537 that has hopefully redeemed our dessert making abilities. 1461 00:57:21,617 --> 00:57:22,737 Done. Done. 1462 00:57:22,817 --> 00:57:25,097 It's done. Another cook done. 1463 00:57:25,177 --> 00:57:26,497 Yep. And you know what? 1464 00:57:26,577 --> 00:57:29,657 Dessert this time, was actually a dessert. 1465 00:57:29,737 --> 00:57:30,697 Bon Appetit. 1466 00:57:34,897 --> 00:57:36,577 (CRUNCH) 1467 00:57:42,097 --> 00:57:43,057 (CRUNCH) 1468 00:57:43,137 --> 00:57:44,377 It's so loud. 1469 00:57:45,457 --> 00:57:49,217 It was like ASMR around the table, everyone crunching the praline. 1470 00:57:49,297 --> 00:57:51,097 (CRUNCH) (COUGHS) 1471 00:57:51,177 --> 00:57:54,417 Every mouthful was crunch, crunch, crunch, crunch, 1472 00:57:54,497 --> 00:57:57,177 getting those big sort of chunks of toffee in your teeth. 1473 00:57:59,137 --> 00:58:01,017 It was very intense. (CRUNCH) 1474 00:58:01,857 --> 00:58:04,417 Almost a tooth breaking sort of crunch from the praline. 1475 00:58:07,537 --> 00:58:09,817 Marcus, you swallowed this. 1476 00:58:09,897 --> 00:58:10,897 (LAUGHTER) 1477 00:58:10,977 --> 00:58:12,377 It disappeared. You would've loved 1478 00:58:12,457 --> 00:58:14,097 another two or three of those? Yes. 1479 00:58:14,177 --> 00:58:15,377 This for me, 1480 00:58:15,457 --> 00:58:17,137 finally is a dish 1481 00:58:17,217 --> 00:58:18,897 that is not for the bad desserts club. 1482 00:58:18,977 --> 00:58:22,217 This dessert is my favourite dessert of the competition. 1483 00:58:22,297 --> 00:58:24,617 I think they made their praline really well. 1484 00:58:24,697 --> 00:58:27,097 The roasted hazelnuts were a nice touch, 1485 00:58:27,177 --> 00:58:30,697 I got more, perhaps, malt flavour than I did chocolate. 1486 00:58:31,337 --> 00:58:33,097 A rather safe dish. 1487 00:58:33,177 --> 00:58:34,297 It was quite simple, Mum 1488 00:58:34,377 --> 00:58:37,697 but I liked the flavours and I enjoyed every bit of it. 1489 00:58:37,777 --> 00:58:39,217 Honestly, it's a little bit underwhelming. 1490 00:58:39,297 --> 00:58:42,057 It feels like ice cream with some nuts. 1491 00:58:44,137 --> 00:58:45,097 That's it. 1492 00:58:45,857 --> 00:58:48,577 So, are you hoping to get off the bottom? 1493 00:58:48,657 --> 00:58:50,817 Of course, we would like to get off the bottom. 1494 00:58:50,897 --> 00:58:52,697 Do I think our dessert was better? 1495 00:58:52,777 --> 00:58:54,057 Yes. 1496 00:58:54,137 --> 00:58:56,977 It was my favourite of the three courses tonight, 1497 00:58:57,057 --> 00:58:58,137 I actually enjoyed it. 1498 00:58:58,217 --> 00:59:01,017 Maybe a little bit of the hazelnut within the semifreddo 1499 00:59:01,097 --> 00:59:03,217 would've been a nice sort of touch 1500 00:59:03,297 --> 00:59:06,057 but overall, I love this dish. 1501 00:59:06,137 --> 00:59:07,177 Better than yours? 1502 00:59:07,697 --> 00:59:08,657 No. 1503 00:59:10,457 --> 00:59:13,737 How much do you guys wanna come back 1504 00:59:13,817 --> 00:59:15,297 in the next restaurant 1505 00:59:15,377 --> 00:59:17,137 and tell the boys that you're still top? 1506 00:59:17,217 --> 00:59:18,177 I would love to. 1507 00:59:18,257 --> 00:59:21,737 I would absolutely love to, like, especially Christian, 1508 00:59:21,817 --> 00:59:24,617 I'll just make sure that I am seated right next to him 1509 00:59:24,697 --> 00:59:26,137 at the next instant restaurant. 1510 00:59:26,217 --> 00:59:27,657 Just so I can remind him. 1511 00:59:27,737 --> 00:59:30,417 That can be arranged. Yeah, I'm sure it can. 1512 00:59:31,777 --> 00:59:33,377 What if he's on top? 1513 00:59:33,457 --> 00:59:36,337 Yeah, that's a different story. I won't lie. 1514 00:59:36,417 --> 00:59:37,497 Humble pie will be eaten. 1515 00:59:37,577 --> 00:59:39,857 Absolutely, mate and I hate eating it. 1516 00:59:39,937 --> 00:59:42,177 I'm still feeling relatively confident 1517 00:59:42,257 --> 00:59:44,497 we might hold on to this 72. 1518 00:59:46,897 --> 00:59:48,017 (CRICKETS CHIRPING) 1519 00:59:50,457 --> 00:59:53,057 CHRISTIAN: All I got for dessert from my nan 1520 00:59:53,137 --> 00:59:54,857 was malt chocolate on an ice cream 1521 00:59:54,937 --> 00:59:56,937 and it made me happy. 1522 00:59:57,017 --> 00:59:58,857 I know that it's a great dessert, 1523 01:00:00,137 --> 01:00:03,617 I'm just really hoping that the judges see it the same way. 1524 01:00:06,417 --> 01:00:11,937 Gents, gents, choc malt semifreddo with hazelnut praline. 1525 01:00:13,297 --> 01:00:14,337 (SUCKS TEETH) 1526 01:00:16,377 --> 01:00:17,777 Nick? Yes. 1527 01:00:17,857 --> 01:00:19,697 Did you deliver a better dessert, mate? 1528 01:00:19,777 --> 01:00:21,457 Yeah, I think we did. 1529 01:00:21,537 --> 01:00:22,577 Christian? 1530 01:00:22,657 --> 01:00:23,897 Definitely. 1531 01:00:25,777 --> 01:00:27,137 Very dainty entree... 1532 01:00:29,857 --> 01:00:31,457 ..not so dainty main course... 1533 01:00:32,817 --> 01:00:34,537 ..and very dainty dessert, 1534 01:00:34,617 --> 01:00:36,777 which confuses me a little bit 1535 01:00:36,857 --> 01:00:39,777 and maybe in the near future you choose one lane? 1536 01:00:39,857 --> 01:00:41,457 Yes, chef. Yep. 1537 01:00:41,537 --> 01:00:42,897 So, semifreddo, 1538 01:00:43,617 --> 01:00:46,777 fluffy and frozen but not icy, which was delicious. 1539 01:00:47,697 --> 01:00:49,297 My biggest critique is the praline, 1540 01:00:49,377 --> 01:00:52,257 I think really big pieces of sugar, 1541 01:00:52,337 --> 01:00:54,497 like you could break your teeth on. 1542 01:00:54,577 --> 01:00:57,457 I think if you used the food processor perhaps 1543 01:00:57,537 --> 01:00:59,937 and really just make it a lot thinner. 1544 01:01:00,017 --> 01:01:00,977 Yep. 1545 01:01:01,057 --> 01:01:03,457 But I really enjoy the flavour of the hazelnut though, 1546 01:01:03,537 --> 01:01:05,937 which is really compliment the chocolate and the malt. 1547 01:01:07,297 --> 01:01:10,977 A little tip to next time when you're unmoulding them, 1548 01:01:11,057 --> 01:01:14,337 I would probably unmould them one hour before, 1549 01:01:14,417 --> 01:01:15,697 put them back in the freezer. 1550 01:01:15,777 --> 01:01:18,297 So they actually set rock hard 1551 01:01:18,377 --> 01:01:19,337 and then that way 1552 01:01:19,417 --> 01:01:22,057 we wouldn't have had that semi-melting. 1553 01:01:22,137 --> 01:01:23,737 It was a semifreddo 1554 01:01:23,817 --> 01:01:25,057 but we were getting to the stage 1555 01:01:25,137 --> 01:01:26,617 where it could have got a bit worrying. 1556 01:01:26,697 --> 01:01:27,697 Yeah. Yeah. 1557 01:01:27,777 --> 01:01:30,057 The praline added that extra bit of sugar. 1558 01:01:30,137 --> 01:01:33,617 Maybe a bit of salt would've just, you know, 1559 01:01:33,697 --> 01:01:35,697 sort of counteracted some of the sweetness. 1560 01:01:37,017 --> 01:01:39,857 You definitely had redemption on dessert tonight. 1561 01:01:39,937 --> 01:01:41,337 Thank you. Thank you, chef. 1562 01:01:43,177 --> 01:01:44,697 We worked hard 1563 01:01:44,777 --> 01:01:46,897 to get all these elements right. 1564 01:01:46,977 --> 01:01:48,817 Thank you, gents, we'll talk to you soon. 1565 01:01:48,897 --> 01:01:49,857 Thank you. Thank you very much. 1566 01:01:49,937 --> 01:01:51,097 But more importantly, 1567 01:01:52,057 --> 01:01:54,057 if the aim of the game is redemption, 1568 01:01:55,297 --> 01:01:56,497 we've redeemed ourselves. 1569 01:01:57,257 --> 01:01:58,737 (CRICKETS CHIRPING) 1570 01:02:00,697 --> 01:02:02,697 It is now time for the guest teams 1571 01:02:02,777 --> 01:02:05,897 to critique Nick and Christian's dishes 1572 01:02:05,977 --> 01:02:08,377 and give them a score out of ten. 1573 01:02:09,697 --> 01:02:12,337 So, for entree we had chargrilled octopus. 1574 01:02:12,417 --> 01:02:15,057 AMBER: Unfortunately, I didn't get much char. 1575 01:02:15,137 --> 01:02:17,537 No, neither did I but nice. 1576 01:02:17,617 --> 01:02:19,537 Octopus I thought was cooked nicely. Yep. 1577 01:02:19,617 --> 01:02:21,057 The eggplant was beautiful. 1578 01:02:21,137 --> 01:02:23,857 Entree, chargrilled octopus. Mhm. 1579 01:02:23,937 --> 01:02:25,377 No seasoning. 1580 01:02:25,457 --> 01:02:27,817 I couldn't taste any char on the octopus. 1581 01:02:27,897 --> 01:02:30,177 For main, we had short rib souvlaki, 1582 01:02:30,257 --> 01:02:32,617 my least favourite dish out of three courses. 1583 01:02:32,697 --> 01:02:33,657 AARON: Same. 1584 01:02:33,737 --> 01:02:36,177 Way overpowering, loss of flavour of the beef. 1585 01:02:36,257 --> 01:02:37,377 Yep. 1586 01:02:37,457 --> 01:02:39,297 I didn't finish my dish. Me neither. 1587 01:02:39,377 --> 01:02:40,657 I wouldn't order it again. 1588 01:02:40,737 --> 01:02:43,257 The short rib souvlaki. Souvlaki. 1589 01:02:43,337 --> 01:02:45,497 Big fail, I mean, so sloppy, 1590 01:02:45,577 --> 01:02:48,017 almost a soup at the bottom of the plate. 1591 01:02:48,097 --> 01:02:49,817 Yeah, no, that was a miss for me. 1592 01:02:49,897 --> 01:02:51,177 When that dessert came, Mum, 1593 01:02:51,257 --> 01:02:53,337 that there was my favourite dessert of the competition. 1594 01:02:53,417 --> 01:02:54,377 I enjoyed it. 1595 01:02:54,457 --> 01:02:55,937 I thought as far as technique went, 1596 01:02:56,017 --> 01:02:58,017 they executed it really, really well. 1597 01:02:58,097 --> 01:02:59,817 I did really enjoy their meal. 1598 01:02:59,897 --> 01:03:02,817 I'm thinking a six. Yeah, I think a six. 1599 01:03:02,897 --> 01:03:03,857 Yeah? 1600 01:03:03,937 --> 01:03:05,137 For me it's a six. 1601 01:03:05,217 --> 01:03:06,737 MARCUA: Six? For me it's a six. 1602 01:03:07,777 --> 01:03:08,737 Alright. 1603 01:03:08,817 --> 01:03:10,817 Happy with a five? Happy. 1604 01:03:10,897 --> 01:03:13,417 Pretty much a five, overall. Let's go a five. 1605 01:03:13,497 --> 01:03:14,457 Five? Yeah. 1606 01:03:14,537 --> 01:03:15,497 Alright. 1607 01:03:15,577 --> 01:03:16,977 I'm thinking six to five. 1608 01:03:17,057 --> 01:03:18,257 CLAUDEAN: I'd give him a four. 1609 01:03:18,337 --> 01:03:20,657 OK, we'll go five. OK, five it is. 1610 01:03:20,737 --> 01:03:22,297 (CRICKETS CHIRPING) 1611 01:03:24,177 --> 01:03:27,137 (SUSPENSEFUL MUSIC) 1612 01:03:27,217 --> 01:03:30,817 NICK: We've received incredible feedback from the judges. 1613 01:03:32,057 --> 01:03:36,097 CHRISTIAN: But I honestly have no idea 1614 01:03:36,177 --> 01:03:38,537 what to expect from these guest scores. 1615 01:03:43,080 --> 01:03:44,680 (CRICKETS CHIRPING) 1616 01:03:46,720 --> 01:03:48,440 Walking back into the instant restaurant 1617 01:03:48,520 --> 01:03:50,560 for that final score reveal, 1618 01:03:50,640 --> 01:03:53,040 I'm feeling really confident, 1619 01:03:53,120 --> 01:03:58,320 we've put forward three courses of good, good food. 1620 01:03:58,400 --> 01:03:59,960 No big negatives. 1621 01:04:00,040 --> 01:04:03,080 I think we've done so much better than last time. 1622 01:04:03,160 --> 01:04:05,320 I'm just hoping that the scores reflect it. 1623 01:04:07,720 --> 01:04:09,920 Thank you Nick and Christian for your hospitality. 1624 01:04:11,160 --> 01:04:13,880 Your mission was to redeem yourselves. 1625 01:04:15,400 --> 01:04:17,960 So, let's find out if you did. 1626 01:04:19,440 --> 01:04:23,800 The guest teams have given you a combined score of... 1627 01:04:24,880 --> 01:04:26,800 ..27 out of 50. 1628 01:04:28,200 --> 01:04:31,160 (DRAMATIC MUSIC) 1629 01:04:32,600 --> 01:04:33,880 27. 1630 01:04:34,560 --> 01:04:35,520 I'm sorry. 1631 01:04:36,320 --> 01:04:38,120 What table were you all sitting at? 1632 01:04:38,920 --> 01:04:41,320 We've gotten incredibly positive feedback 1633 01:04:41,400 --> 01:04:42,800 from the judges all night, 1634 01:04:43,520 --> 01:04:46,280 yet the guest teams have only scored us four points 1635 01:04:46,360 --> 01:04:48,560 higher than Amber and Mel. 1636 01:04:50,520 --> 01:04:52,480 I wanna hear what the judges have to say. 1637 01:04:54,280 --> 01:04:57,400 Gentlemen, for entree you served chargrilled octopus 1638 01:04:57,480 --> 01:04:59,240 with eggplant puree 1639 01:04:59,320 --> 01:05:01,280 and pickled cucumber. 1640 01:05:03,000 --> 01:05:06,320 Probably one of the prettiest dish of the competition so far. 1641 01:05:06,400 --> 01:05:07,360 Thank you. 1642 01:05:07,440 --> 01:05:09,000 And love the fact that 1643 01:05:09,080 --> 01:05:12,320 every mouthfuls were exactly the same. 1644 01:05:12,400 --> 01:05:14,960 The only thing that I was missing on there, 1645 01:05:15,040 --> 01:05:16,640 was a good pinch of salt. 1646 01:05:18,320 --> 01:05:19,880 Chargrilled octopus, 1647 01:05:19,960 --> 01:05:22,560 slight problem on the lack of the char 1648 01:05:22,640 --> 01:05:23,960 but in saying that, 1649 01:05:24,040 --> 01:05:25,800 I still love the flavour of the octopus. 1650 01:05:25,880 --> 01:05:27,880 I thought the puree was the standout, 1651 01:05:27,960 --> 01:05:29,400 very dainty little dish 1652 01:05:29,480 --> 01:05:31,520 and I would pay for that dish. 1653 01:05:31,600 --> 01:05:33,320 Thank you. Thank you. 1654 01:05:33,400 --> 01:05:35,600 For your entree tonight, I score you... 1655 01:05:36,640 --> 01:05:38,040 ..a nine. 1656 01:05:38,120 --> 01:05:39,080 Thank you, chef. 1657 01:05:40,320 --> 01:05:44,240 The score I'm giving you for your entree is a nine. 1658 01:05:44,320 --> 01:05:45,960 Thank you, chef. Thank you, chef. 1659 01:05:46,040 --> 01:05:47,520 (EXHALES DEEPLY) 1660 01:05:49,440 --> 01:05:51,240 Two nines. Oh. 1661 01:05:51,320 --> 01:05:53,360 Colin said he'd pay for that dish. Yeah. 1662 01:05:54,440 --> 01:05:57,480 Nick and Christian, for main, short rib souvlaki. 1663 01:05:57,560 --> 01:06:00,520 (SUSPENSEFUL MUSIC) 1664 01:06:02,520 --> 01:06:04,600 It was more like a takeaway dish 1665 01:06:04,680 --> 01:06:06,440 versus like a restaurant dish. 1666 01:06:06,520 --> 01:06:08,600 And probably the hardest to eat it. 1667 01:06:09,520 --> 01:06:12,440 But when it comes to eating something pleasurable, 1668 01:06:13,640 --> 01:06:15,200 tasty, flavoursome, 1669 01:06:16,640 --> 01:06:18,240 I think it was just brilliant. 1670 01:06:20,720 --> 01:06:23,240 When I close my eyes and I ate it, I wanna eat it again. 1671 01:06:24,360 --> 01:06:26,840 If it was on presentation, get out of here. 1672 01:06:26,920 --> 01:06:30,040 But the actual flavour, I enjoyed it. 1673 01:06:30,120 --> 01:06:31,080 It was moreish. 1674 01:06:31,960 --> 01:06:33,160 When it comes to judging, 1675 01:06:33,240 --> 01:06:36,160 I think I've gotta judge on satisfaction. 1676 01:06:37,400 --> 01:06:39,240 So, the score I'm giving you for your main course... 1677 01:06:42,080 --> 01:06:43,240 ..is an eight. 1678 01:06:43,320 --> 01:06:45,320 Thank you. Thank you, chef. 1679 01:06:45,400 --> 01:06:48,240 For your main course tonight, I score you, an eight. 1680 01:06:49,320 --> 01:06:50,800 Thank you. Thank you, chef. 1681 01:06:50,880 --> 01:06:51,840 Mate. 1682 01:06:53,520 --> 01:06:54,520 Oh. 1683 01:06:54,600 --> 01:06:56,960 We're ticking every box from the judges 1684 01:06:57,040 --> 01:06:58,920 that we wanted to tick with this cook 1685 01:06:59,920 --> 01:07:02,160 and if we score sixes or above, 1686 01:07:03,360 --> 01:07:05,480 we're sitting pretty at the top of the leaderboard. 1687 01:07:06,840 --> 01:07:08,280 For dessert, 1688 01:07:08,360 --> 01:07:11,160 choc malt semifreddo with hazelnut praline. 1689 01:07:13,320 --> 01:07:15,200 The semifreddo itself, 1690 01:07:15,280 --> 01:07:17,680 the technique of making it was correct, 1691 01:07:17,760 --> 01:07:19,360 it was delicious. 1692 01:07:19,440 --> 01:07:21,880 The praline was too chunky for my liking, 1693 01:07:21,960 --> 01:07:24,480 you could have broke your teeth on that sugar 1694 01:07:24,560 --> 01:07:26,320 but really, I enjoy the hazelnut flavour. 1695 01:07:27,000 --> 01:07:29,240 The semifreddo was soft, it was luscious 1696 01:07:29,320 --> 01:07:32,320 but I do think we could have hit it with a bit of salt on there, 1697 01:07:32,400 --> 01:07:33,720 lessened the sweetness a bit. 1698 01:07:35,360 --> 01:07:37,400 So, for your dessert tonight, I score you... 1699 01:07:39,320 --> 01:07:40,520 ..a seven. 1700 01:07:41,480 --> 01:07:42,800 Thank you, chef. Thank you, chef. 1701 01:07:42,880 --> 01:07:44,800 Seven. Yeah, buddy. 1702 01:07:45,680 --> 01:07:47,160 The score I'm giving you for your dessert... 1703 01:07:50,360 --> 01:07:51,920 ..is a seven. 1704 01:07:52,000 --> 01:07:53,480 Thank you very much. Thank you very much. 1705 01:07:53,560 --> 01:07:54,680 Seven, seven. 1706 01:07:54,760 --> 01:07:56,080 Seven, seven. 1707 01:07:57,320 --> 01:07:58,640 So, Nick and Christian, 1708 01:07:58,720 --> 01:08:02,760 that gives you a grand total score of 75 1709 01:08:04,760 --> 01:08:07,120 and that puts you at the top of the leaderboard. 1710 01:08:09,960 --> 01:08:12,040 With their score of 75, 1711 01:08:12,120 --> 01:08:13,120 Nick and Christian 1712 01:08:13,200 --> 01:08:15,680 move to the top of the leaderboard, 1713 01:08:15,760 --> 01:08:17,160 pushing Aaron and Chris 1714 01:08:17,240 --> 01:08:18,560 to second place. 1715 01:08:20,720 --> 01:08:22,560 And new, 1716 01:08:22,640 --> 01:08:26,840 top of the leaderboard, 1717 01:08:26,920 --> 01:08:28,320 Nick 1718 01:08:28,400 --> 01:08:32,240 and Christian. Yeah. 1719 01:08:33,200 --> 01:08:34,160 Here we go, bro. 1720 01:08:37,840 --> 01:08:41,360 Definitely don't think Christian's ego needed this. 1721 01:08:41,440 --> 01:08:44,720 I don't know how he's actually gonna fit in the room with his ego. 1722 01:08:46,640 --> 01:08:47,880 Sonia and Marcus. 1723 01:08:47,960 --> 01:08:50,280 CHRIS: Hey. (CHEERS) 1724 01:08:52,720 --> 01:08:55,080 You are the last redemption team to cook. 1725 01:08:55,160 --> 01:08:56,720 75 to beat. 1726 01:08:56,800 --> 01:08:58,000 What do you think? 1727 01:08:58,080 --> 01:09:00,160 Mum and I are so excited to cook, it's not funny 1728 01:09:00,240 --> 01:09:02,400 and I think 75's a doable score, Mum? 1729 01:09:03,200 --> 01:09:05,200 We're not going to give you any stress on the plate, 1730 01:09:05,280 --> 01:09:08,000 going to give you some mighty fine food. 1731 01:09:08,080 --> 01:09:09,920 Well, see you guys in Adelaide. 1732 01:09:10,000 --> 01:09:11,160 Thank you very much. Take care. 1733 01:09:11,240 --> 01:09:12,320 EVERYONE: Thank you. 1734 01:09:12,400 --> 01:09:13,760 MARCUS: The goal is to take the number one spot 1735 01:09:13,840 --> 01:09:14,800 off of Nick and Christian. 1736 01:09:14,880 --> 01:09:15,920 There's no doubt about that. 1737 01:09:16,000 --> 01:09:18,920 Can you imagine the bragging rights that we would have if we beat them? 1738 01:09:19,800 --> 01:09:22,240 Maybe we won't be quite so humble after this. 1739 01:09:22,320 --> 01:09:23,360 Yeah. 1740 01:09:23,440 --> 01:09:24,840 NICK: Opa. CHRISTIAN: Opa. 1741 01:09:24,920 --> 01:09:35,960 Captioned by Ai-Media ai-media.tv