1 00:00:01,240 --> 00:00:02,840 SEPTIMUS CATON (NARRATES): Previously, 2 00:00:03,000 --> 00:00:06,240 six teams from across Australia 3 00:00:06,400 --> 00:00:09,760 kicked off their quest to become MKR champions... 4 00:00:09,920 --> 00:00:11,080 (GLASSES CLINK) 5 00:00:11,240 --> 00:00:13,680 Welcome guys to the first instant restaurant. 6 00:00:13,840 --> 00:00:17,240 ..where rural mum and daughter, Krysten and Lucy... 7 00:00:17,400 --> 00:00:18,800 It looks absolutely delicious. 8 00:00:18,960 --> 00:00:22,240 Frankly, that was an amazing job. 9 00:00:22,400 --> 00:00:24,720 ..landed a respectable 72 10 00:00:24,880 --> 00:00:26,320 on the leaderboard 11 00:00:26,480 --> 00:00:28,160 while at the table... 12 00:00:28,320 --> 00:00:30,480 I thought it was all quite one-dimensional. 13 00:00:30,640 --> 00:00:33,280 ..one team raised eyebrows. 14 00:00:33,440 --> 00:00:35,320 Look, I'm more of a taster than an eater. 15 00:00:35,480 --> 00:00:36,480 What does that mean? 16 00:00:36,640 --> 00:00:38,880 There's some food snobs at this table. 17 00:00:39,040 --> 00:00:41,080 Absolutely. Jane. 18 00:00:41,240 --> 00:00:42,920 (LAUGHTER) 19 00:00:43,080 --> 00:00:45,880 Tonight, we're in Adelaide... 20 00:00:46,040 --> 00:00:48,000 Hey! Hey! Come on. 21 00:00:48,160 --> 00:00:50,800 ..where best mates, Angus and Simon... 22 00:00:50,960 --> 00:00:52,200 Do you like that? 23 00:00:52,360 --> 00:00:55,040 Do a little bit of a nod to my job in the funeral profession. 24 00:00:55,200 --> 00:00:58,240 ..are aiming for the leaderboard's top position. 25 00:00:58,400 --> 00:00:59,320 The pressure's on. 26 00:00:59,480 --> 00:01:02,040 ..with a classic crowd pleaser menu. 27 00:01:02,200 --> 00:01:03,880 We're going to take you on a culinary journey 28 00:01:04,040 --> 00:01:05,280 through some pub staples. 29 00:01:05,440 --> 00:01:07,360 It's not really our thing. 30 00:01:07,520 --> 00:01:09,560 No. We like a little wine bar. 31 00:01:09,720 --> 00:01:11,120 We're in big trouble. 32 00:01:11,280 --> 00:01:13,720 And confusion at the table... 33 00:01:13,880 --> 00:01:14,800 I don't know what that stuff is. 34 00:01:14,960 --> 00:01:16,360 Yeah, I don't know what the gongany are. 35 00:01:16,520 --> 00:01:17,760 I'm not even going to give a wang... The what? 36 00:01:17,920 --> 00:01:19,280 Gongania gonga. Gongungang. 37 00:01:19,440 --> 00:01:20,360 (LAUGHTER) 38 00:01:20,520 --> 00:01:23,440 ..as classy bogans, Alisha and Deanne, 39 00:01:23,600 --> 00:01:25,160 feeling under attack. 40 00:01:25,320 --> 00:01:26,920 I don't know all these finessed, 41 00:01:27,080 --> 00:01:29,560 magical herbs I've never heard of in a sense. 42 00:01:29,720 --> 00:01:31,240 We're homestyle cooks. 43 00:01:31,400 --> 00:01:34,440 It's our first walkout of the season. 44 00:01:34,600 --> 00:01:37,600 Alisha and Deanne are very explosive. 45 00:01:37,760 --> 00:01:39,680 I'm just done with it. I'm absolutely done. 46 00:01:39,840 --> 00:01:41,840 (DRAMATIC MUSIC) 47 00:01:42,000 --> 00:01:43,360 And here comes the chaos! 48 00:01:43,520 --> 00:01:46,120 With Colin forced to step in... 49 00:01:46,280 --> 00:01:48,080 I've not taken sides, that's it. I'm over it. 50 00:01:48,240 --> 00:01:49,800 I'm not taking sides. Oh, it looks like it. 51 00:01:49,960 --> 00:01:52,840 (DRAMATIC MUSIC) 52 00:01:55,960 --> 00:01:58,920 (THEME MUSIC) 53 00:02:00,720 --> 00:02:03,040 For our second instant restaurant, 54 00:02:03,200 --> 00:02:05,920 we're in Adelaide, South Australia... 55 00:02:06,080 --> 00:02:07,800 Come on, Angus. Let's go, mate. 56 00:02:07,960 --> 00:02:11,440 ..where Funeral director Angus and teacher Simon 57 00:02:11,600 --> 00:02:16,040 are undertaking preparations for a killer three-course meal. 58 00:02:16,200 --> 00:02:17,960 Stand it up there, mate. Put that schooners sign there. 59 00:02:18,120 --> 00:02:19,320 I like that, mate. 60 00:02:19,480 --> 00:02:22,360 Our instant restaurant is called Last Orders. 61 00:02:22,520 --> 00:02:23,520 It's sort of that phrase you hear 62 00:02:23,680 --> 00:02:25,080 when they want to kick you out of the pub, 63 00:02:25,240 --> 00:02:27,800 but it's also a little bit of a nod to my job 64 00:02:27,960 --> 00:02:29,000 in the funeral profession. 65 00:02:29,160 --> 00:02:32,440 I've got my table runners. It's a little bit creepy. 66 00:02:32,600 --> 00:02:33,800 Hopefully, it's not going to scare anyone. 67 00:02:33,960 --> 00:02:35,200 Do you like that? 68 00:02:35,360 --> 00:02:37,200 (CHUCKLES) 69 00:02:37,360 --> 00:02:38,800 I know it's not a haunted house... 70 00:02:38,960 --> 00:02:41,280 (LAUGHS) ..but it's kind of funny. 71 00:02:41,440 --> 00:02:44,360 OK. Alright. Alright. 72 00:02:44,520 --> 00:02:45,720 Just make people think about, 73 00:02:45,880 --> 00:02:47,320 you know, their mortality 74 00:02:47,480 --> 00:02:48,840 and their mortality 75 00:02:49,000 --> 00:02:50,200 in the competition. 76 00:02:50,360 --> 00:02:51,480 Angus, I think it's one of those things, 77 00:02:51,640 --> 00:02:53,080 obviously, that, you know, we worked in pubs 78 00:02:53,240 --> 00:02:54,560 and I think we want it to be a bit pubby. 79 00:02:54,720 --> 00:02:56,360 We want to feel like a beer garden. 80 00:02:56,520 --> 00:02:58,400 We want people to rock up. It's like a warm hug. 81 00:02:58,560 --> 00:03:00,520 It's a gastro pub vibe, but it's still pub vibes. 82 00:03:00,680 --> 00:03:01,680 And my big stein too. 83 00:03:01,840 --> 00:03:03,280 Yeah, get your big stein there, mate. 84 00:03:03,440 --> 00:03:05,000 (UPBEAT MUSIC) 85 00:03:05,160 --> 00:03:08,640 If we won MKR, I'd love to set up a really tight, 86 00:03:08,800 --> 00:03:11,080 small restaurant where everyone's welcome, 87 00:03:11,240 --> 00:03:12,560 and hopefully everyone has a great time, 88 00:03:12,720 --> 00:03:14,200 just like you would at the pub. 89 00:03:14,360 --> 00:03:16,280 How would you feel if you come out 90 00:03:16,440 --> 00:03:18,760 and see that Jane's plate hasn't been touched? 91 00:03:18,920 --> 00:03:20,960 I think with Jane, she's a food stylist, right? 92 00:03:21,120 --> 00:03:22,440 She's clearly not a big eater. 93 00:03:22,600 --> 00:03:24,240 I think if I see her take five bites, 94 00:03:24,400 --> 00:03:25,320 I reckon that means 95 00:03:25,480 --> 00:03:26,640 she's absolutely loving it with her appetite. 96 00:03:26,800 --> 00:03:27,880 (LAUGHS) That's right. 97 00:03:28,040 --> 00:03:30,160 So far in the competition, 98 00:03:30,320 --> 00:03:32,560 I am a little bit underwhelmed. 99 00:03:34,520 --> 00:03:35,560 I'd love to be wowed. 100 00:03:35,720 --> 00:03:37,800 That would make my week. 101 00:03:37,960 --> 00:03:39,080 That's perfect, Simon. 102 00:03:39,240 --> 00:03:40,360 Are we ready for this? 103 00:03:40,520 --> 00:03:42,560 Three, two, one. 104 00:03:42,720 --> 00:03:44,120 Ta-da! Ta-da! 105 00:03:44,280 --> 00:03:46,000 Come on. Welcome to Last Orders. 106 00:03:46,160 --> 00:03:47,080 Let's get to it, mate. 107 00:03:47,240 --> 00:03:48,800 Alright, we've finished setting up, Simon, 108 00:03:48,960 --> 00:03:50,440 but we really got to start cracking on now. 109 00:03:50,600 --> 00:03:53,000 Alright, Angus. Woolworths, here we come. 110 00:03:53,160 --> 00:03:54,320 ('SUBURBS' BY GOOD NEIGHBOURS PLAYS) 111 00:03:54,480 --> 00:03:57,200 With their instant restaurant left in peace, 112 00:03:57,360 --> 00:04:00,320 Angus and Simon have just under four hours 113 00:04:00,480 --> 00:04:01,800 to shop for ingredients 114 00:04:01,960 --> 00:04:05,840 and prepare their dishes before their service commences. 115 00:04:06,000 --> 00:04:08,360 I think people are going to be pleasantly surprised by our menu. 116 00:04:08,520 --> 00:04:10,920 It's sort of like elevated pub grub, isn't it? 117 00:04:11,080 --> 00:04:12,080 Yeah, absolutely. 118 00:04:12,240 --> 00:04:13,320 I think for tonight, 119 00:04:13,480 --> 00:04:15,560 we're going to keep it nice and simple. 120 00:04:15,720 --> 00:04:17,800 Make sure we nail each element of each dish, 121 00:04:17,960 --> 00:04:19,840 and then I'll make sure that we're going to get the score 122 00:04:20,000 --> 00:04:21,000 that we're looking for. 123 00:04:21,160 --> 00:04:22,920 Do you know what, though? Krysten and Lucy. 124 00:04:23,080 --> 00:04:25,360 I was pretty happy with their restaurant in the end. 125 00:04:25,520 --> 00:04:27,440 72, they've got to be stoked. 126 00:04:27,600 --> 00:04:29,160 We were the first instant restaurant. 127 00:04:29,320 --> 00:04:31,600 I think 72 will make us safe. 128 00:04:31,760 --> 00:04:33,440 We hope Angus and Simon do really well. 129 00:04:33,600 --> 00:04:34,560 I hope they get a great score. 130 00:04:34,720 --> 00:04:36,840 Somewhere between 65 and 71. 131 00:04:37,000 --> 00:04:38,360 Would be great. (LAUGHS) 132 00:04:38,520 --> 00:04:40,760 Nothing more than that would be perfect. 133 00:04:40,920 --> 00:04:42,080 What do you think we should be aiming for? 134 00:04:42,240 --> 00:04:44,440 I'm thinking around about that 80 mark. 135 00:04:44,600 --> 00:04:46,280 Roundabout or actually 80? 136 00:04:46,440 --> 00:04:47,480 Oh, look, I'd be pretty happy with 80. 137 00:04:47,640 --> 00:04:48,920 Maybe 88 would be even better. 138 00:04:49,080 --> 00:04:50,400 (LAUGHS) 139 00:04:50,560 --> 00:04:52,440 (UPBEAT MUSIC) 140 00:04:54,520 --> 00:04:56,480 Here we go, mate. Let's go. Come on, bit of speed. Bit of speed. 141 00:04:56,640 --> 00:04:58,480 Watch out for these things. Get right in here, mate. 142 00:04:58,640 --> 00:05:01,400 Alright, Angus. Important thing to note. 143 00:05:01,560 --> 00:05:04,400 This is a Chinese cabbage, or known as a wombok. 144 00:05:04,560 --> 00:05:06,280 This is what we want to use for our kimchi. 145 00:05:06,440 --> 00:05:09,480 For entree tonight, we're making Wagyu sausage roll 146 00:05:09,640 --> 00:05:11,480 with caramelised onion chutney and kimchi. 147 00:05:12,600 --> 00:05:14,760 Alright. Angus and Simon. 148 00:05:14,920 --> 00:05:15,960 Very interesting. 149 00:05:16,120 --> 00:05:17,520 A few little curve balls in there. Yep. 150 00:05:17,680 --> 00:05:20,320 Sausage roll for an entree. What do you reckon? 151 00:05:20,480 --> 00:05:22,920 I'm really loving the addition of the kimchi. 152 00:05:23,080 --> 00:05:25,840 I think it's gonna really bring a bit of a twist. 153 00:05:26,000 --> 00:05:26,920 So, they're saying Wagyu, 154 00:05:27,080 --> 00:05:30,000 so hopefully, it's moist and it's not overly dry. 155 00:05:30,160 --> 00:05:33,520 If it's packed full of flavour with great components on the side, 156 00:05:33,680 --> 00:05:34,680 why wouldn't they get a 10? 157 00:05:34,840 --> 00:05:35,960 Exactly. 158 00:05:36,120 --> 00:05:37,560 We're gonna need some fresh green apples 159 00:05:37,720 --> 00:05:39,040 for this beautiful coleslaw that we're gonna make. 160 00:05:39,200 --> 00:05:40,120 Beautiful. 161 00:05:40,280 --> 00:05:41,200 I think Angus and Simon 162 00:05:41,360 --> 00:05:42,640 seem like they're fun. 163 00:05:42,800 --> 00:05:43,800 I feel like they're actually 164 00:05:43,960 --> 00:05:46,080 a lot like us, which is great. 165 00:05:46,240 --> 00:05:48,160 Simon was giving me the eyes last night. 166 00:05:48,320 --> 00:05:49,640 Ooh. Are you pumped? 167 00:05:49,800 --> 00:05:50,720 I'm pumped as. 168 00:05:50,880 --> 00:05:52,360 I don't think Simon's ready for this chilli. 169 00:05:52,520 --> 00:05:53,840 (LAUGHTER) 170 00:05:54,000 --> 00:05:54,920 G'day mate. How are you? 171 00:05:55,080 --> 00:05:56,160 Good, thank you. That's the way. Hey. 172 00:05:56,320 --> 00:05:57,320 What can I grab for you today? 173 00:05:57,480 --> 00:06:00,520 I'm looking for 15 of these amazing chicken breasts. 174 00:06:00,680 --> 00:06:01,600 For mains tonight, 175 00:06:01,760 --> 00:06:03,840 we're doing a gochujang chicken parmi 176 00:06:04,000 --> 00:06:06,400 with enoki fries and a green apple slaw. 177 00:06:06,560 --> 00:06:10,480 So, obviously, chicken parmi, another pub staple. 178 00:06:10,640 --> 00:06:11,880 Everyone's had it. 179 00:06:12,040 --> 00:06:14,560 I really love this Gochujang Korean paste. 180 00:06:14,720 --> 00:06:17,960 It's very spicy, sweet, little bit of acidity. 181 00:06:18,120 --> 00:06:20,120 I think it's different, but I can see it working. 182 00:06:20,280 --> 00:06:22,320 Gochujang. Right there, mate. 183 00:06:22,480 --> 00:06:23,640 Where? Aye! Nice little tub. 184 00:06:23,800 --> 00:06:24,720 Here it is. 185 00:06:24,880 --> 00:06:25,880 It's basically like 186 00:06:26,040 --> 00:06:27,600 the Korean version of tomato sauce. 187 00:06:27,760 --> 00:06:28,680 Love it. 188 00:06:28,840 --> 00:06:30,640 (LIVELY MUSIC) 189 00:06:30,800 --> 00:06:32,840 I think we've got everything we need. 190 00:06:33,000 --> 00:06:33,920 Thank you. Thank you so much. 191 00:06:34,080 --> 00:06:35,480 You have a great day too. Thank you. 192 00:06:35,640 --> 00:06:37,120 Beautiful. Let's roll, Simon. Let's get it. 193 00:06:37,280 --> 00:06:38,160 Come on. 194 00:06:38,320 --> 00:06:39,240 (UPBEAT MUSIC) 195 00:06:39,400 --> 00:06:41,680 Home sweet home, mate. Unreal. 196 00:06:41,840 --> 00:06:43,280 Here we go, Angus. 197 00:06:43,440 --> 00:06:45,400 Look, we love a laugh and, you know, we love a joke, 198 00:06:45,560 --> 00:06:47,280 but we are competitive. 199 00:06:47,440 --> 00:06:49,480 There's nothing better than winning, you know. 200 00:06:49,640 --> 00:06:51,920 Bragging rights is good. $100,000 is better. 201 00:06:52,080 --> 00:06:53,800 (LAUGHS) 202 00:06:53,960 --> 00:06:55,320 Alright, it's time to get started, Simon. 203 00:06:55,480 --> 00:06:56,680 I'm absolutely pumped up. 204 00:06:56,840 --> 00:06:58,720 Chuck it on. Oh, sorry. Sorry, mate. 205 00:06:58,880 --> 00:07:00,120 Here we go. It's got to be me first. 206 00:07:01,440 --> 00:07:02,960 This is it, mate. This is what we've been waiting for. 207 00:07:03,120 --> 00:07:04,080 We're gonna show everyone what we can do. 208 00:07:04,240 --> 00:07:05,560 We've got our aprons on. 209 00:07:05,720 --> 00:07:06,760 We've got so much to do. 210 00:07:06,920 --> 00:07:07,800 Let's get cracking. 211 00:07:07,960 --> 00:07:09,920 I'm gonna start on the kimchi first with the entrees 212 00:07:10,080 --> 00:07:11,600 'cause that needs to go in to give time to ferment. 213 00:07:11,760 --> 00:07:13,400 I need to get my desserts on straight away. 214 00:07:13,560 --> 00:07:14,720 I want those panna cottas in the fridge. 215 00:07:14,880 --> 00:07:16,800 I like it. I need to bloom this gelatine. 216 00:07:16,960 --> 00:07:18,880 I wanna do it with coconut milk instead of water 217 00:07:19,040 --> 00:07:20,520 so that the coconut flavour comes through. 218 00:07:20,680 --> 00:07:22,680 For dessert, we've got the coconut panna cotta 219 00:07:22,840 --> 00:07:25,040 with a sesame snap and a butterscotch sauce. 220 00:07:25,200 --> 00:07:27,840 240g here of sugar. 221 00:07:28,000 --> 00:07:29,400 Everybody loves a panna cotta. 222 00:07:29,560 --> 00:07:31,560 You got to have that little bit of wobble. 223 00:07:31,720 --> 00:07:34,280 The panna cotta will have a little bit of sweetness in it. 224 00:07:34,440 --> 00:07:35,640 You've got the sesame snap, 225 00:07:35,800 --> 00:07:37,320 which is gonna have a bit of sweetness. 226 00:07:37,480 --> 00:07:39,560 And then you're sitting there in a butterscotch sauce, 227 00:07:39,720 --> 00:07:41,280 which is basically sweet. 228 00:07:41,440 --> 00:07:42,600 A lot of sugar going on here. 229 00:07:42,760 --> 00:07:45,520 I'm just gonna strain it so that the big lumps are gone. 230 00:07:45,680 --> 00:07:49,680 The panna cottas will be creamy, coconutty, vanilla-y. 231 00:07:49,840 --> 00:07:51,120 It's gonna be super nice. 232 00:07:51,280 --> 00:07:53,040 Panna cotta should taste fresh. 233 00:07:53,200 --> 00:07:54,280 That coconut flavour 234 00:07:54,440 --> 00:07:55,360 needs to be prominent. 235 00:07:55,520 --> 00:07:57,120 I still want it to be sweet. 236 00:07:57,280 --> 00:07:58,440 This way it's still gonna be, 237 00:07:58,600 --> 00:08:01,280 you know, feel like a dessert and not a health retreat. 238 00:08:01,440 --> 00:08:02,600 The menu is sort of like 239 00:08:02,760 --> 00:08:04,040 an elevated restaurant. 240 00:08:04,200 --> 00:08:05,440 It's a little bit classier. 241 00:08:05,600 --> 00:08:06,600 Like, this is the restaurant 242 00:08:06,760 --> 00:08:07,760 part of the pub. 243 00:08:07,920 --> 00:08:09,280 Alright, I'm getting these in the fridge, Simon. 244 00:08:09,440 --> 00:08:11,880 I'm not touching them until we need to see them again. 245 00:08:12,040 --> 00:08:13,760 Nice. I'm excited for that, mate. 246 00:08:13,920 --> 00:08:16,880 I've got the cabbage going, ready for our kimchi for entree. 247 00:08:17,040 --> 00:08:19,560 I'm just gonna add that extra layer of salt 248 00:08:19,720 --> 00:08:23,120 so that we can get it to ferment as best as we can. 249 00:08:23,280 --> 00:08:24,680 We want to add Asian undertones 250 00:08:24,840 --> 00:08:25,880 to our pub classics 251 00:08:26,040 --> 00:08:28,120 because we feel like that's sort of modern Australia. 252 00:08:28,280 --> 00:08:29,920 Kimchi is a bit of a risky manoeuvre. 253 00:08:30,080 --> 00:08:32,760 It is, in essence, fermented cabbage. 254 00:08:32,920 --> 00:08:35,320 It does take a little bit of time to ferment properly. 255 00:08:35,480 --> 00:08:36,840 If you don't get that right, 256 00:08:37,000 --> 00:08:38,600 it can go terribly wrong. 257 00:08:38,760 --> 00:08:40,840 Alright. Ready for the glory? 258 00:08:41,000 --> 00:08:42,080 That is quick kimchi. 259 00:08:42,240 --> 00:08:44,000 We want that kimchi to really absorb that 260 00:08:44,160 --> 00:08:46,800 fish sauce and sugar and really take on those flavours. 261 00:08:46,960 --> 00:08:47,880 I love that colour. 262 00:08:48,040 --> 00:08:50,280 Yeah, it's going to be brilliant. I really like that colour. 263 00:08:50,440 --> 00:08:52,360 (UPBEAT MUSIC) 264 00:08:52,520 --> 00:08:54,440 It's an hour until the guests arrive. 265 00:08:54,600 --> 00:08:56,440 I'm just gonna get some flour going here, mate. 266 00:08:56,600 --> 00:08:57,520 For the sausage roll, 267 00:08:57,680 --> 00:08:59,080 I'm making the rough puff pastry. 268 00:08:59,240 --> 00:09:00,280 How're you feeling? 269 00:09:00,440 --> 00:09:03,000 Um, I'm really gonna enjoy seeing everyone, to be honest. 270 00:09:03,160 --> 00:09:05,360 They're gonna make me feel like 271 00:09:05,520 --> 00:09:07,000 I really want to impress them, 272 00:09:07,160 --> 00:09:09,240 just like you're looking to impress Deanne Simon. 273 00:09:09,400 --> 00:09:10,640 Is that right? What? What? 274 00:09:10,800 --> 00:09:12,320 What makes you say that? (UPBEAT MUSIC) 275 00:09:12,480 --> 00:09:13,920 Do you think she's gonna like 276 00:09:14,080 --> 00:09:16,680 you for your cooking or like you for who you really are? 277 00:09:16,840 --> 00:09:19,800 Well, definitely my cooking. (LAUGHS) 278 00:09:19,960 --> 00:09:22,320 Look, I think Deanne might have a little bit of a soft spot for me. 279 00:09:22,480 --> 00:09:23,600 At the first instant restaurant, 280 00:09:23,760 --> 00:09:24,960 I definitely caught her looking my way. 281 00:09:25,120 --> 00:09:26,200 ('DIE WITH A SMILE' BY BRUNO MARS AND LADY GAGA PLAYS) 282 00:09:26,360 --> 00:09:27,400 # So I'ma love you every night Like it's the last night 283 00:09:27,560 --> 00:09:28,360 # Like it's the last night. # 284 00:09:28,520 --> 00:09:29,440 And now that it's my turn to cook, 285 00:09:29,600 --> 00:09:30,520 I really hope I can impress her. 286 00:09:30,680 --> 00:09:31,640 True or false? 287 00:09:31,800 --> 00:09:33,000 Do you think I have a chance with Deanne? 288 00:09:33,160 --> 00:09:34,280 Deanne. 289 00:09:34,440 --> 00:09:35,600 I think if you got her name right, that would help. 290 00:09:35,760 --> 00:09:37,320 (LAUGHS) 291 00:09:37,480 --> 00:09:39,360 Well, you better work, you better work on your game. 292 00:09:39,520 --> 00:09:41,080 Your game, bit iffy. 293 00:09:41,240 --> 00:09:42,720 What? Why? Why? 294 00:09:42,880 --> 00:09:44,840 What is it she's not gonna like about my game? 295 00:09:45,000 --> 00:09:46,800 Is it the clinginess? Is it the intensity? 296 00:09:46,960 --> 00:09:48,600 Is it, do you love me? (CHUCKLES) Yeah. 297 00:09:48,760 --> 00:09:49,800 It's a crying into your pillow. 298 00:09:49,960 --> 00:09:51,560 (LAUGHS) Oh, come on. 299 00:09:52,800 --> 00:09:54,760 ('AS IT WAS' BY HARRY STYLES PLAYS) 300 00:09:56,040 --> 00:09:57,680 So, you think pub food 301 00:09:57,840 --> 00:10:00,280 but slightly elevated, or just with a twist? 302 00:10:00,440 --> 00:10:01,760 Certainly with a twist. 303 00:10:01,920 --> 00:10:03,000 100% there's a food scene 304 00:10:03,160 --> 00:10:04,080 here in Adelaide. 305 00:10:04,240 --> 00:10:05,120 We've got friends 306 00:10:05,280 --> 00:10:06,560 who are chefs here with restaurants. 307 00:10:06,720 --> 00:10:10,120 I hope that Angus and Simon can really tap into that. 308 00:10:10,280 --> 00:10:12,160 (UPBEAT MUSIC) 309 00:10:13,840 --> 00:10:15,400 Well, it's good to be on home turf. 310 00:10:15,560 --> 00:10:17,640 (LAUGHS) Looks like the storm's on the way. 311 00:10:17,800 --> 00:10:18,920 And I'm not talking about the weather. 312 00:10:19,080 --> 00:10:20,000 (LAUGHTER) 313 00:10:20,160 --> 00:10:21,080 I'm sick of people 314 00:10:21,240 --> 00:10:22,240 making me seem dumb. 315 00:10:22,400 --> 00:10:24,400 Tonight, if I keep getting pushed and stuff, 316 00:10:24,560 --> 00:10:25,560 I am gonna push back. 317 00:10:25,720 --> 00:10:26,640 I'm not gonna sit there 318 00:10:26,800 --> 00:10:27,760 and take it anymore. 319 00:10:29,920 --> 00:10:31,840 I was a bit taken aback by Alisha 320 00:10:32,000 --> 00:10:33,120 and Deanne at the first 321 00:10:33,280 --> 00:10:34,280 instant restaurant. 322 00:10:34,440 --> 00:10:36,080 There's some loud voices on the table, 323 00:10:36,240 --> 00:10:37,560 some very loud voices. 324 00:10:39,760 --> 00:10:40,760 (DOORBELL RINGS) 325 00:10:40,920 --> 00:10:43,200 Alright, they're here! (LAUGHS) 326 00:10:43,360 --> 00:10:44,480 Oh, god! I can't believe it! 327 00:10:44,640 --> 00:10:46,040 Alright, get this closed. Get this closed. 328 00:10:46,200 --> 00:10:47,120 (INSTRUMENTAL MUSIC) 329 00:10:47,280 --> 00:10:48,520 Here we go, mate. They're here. 330 00:10:48,680 --> 00:10:49,680 You ready? You ready? I'm ready. 331 00:10:51,360 --> 00:10:53,080 Howdy, howdy! 332 00:10:53,240 --> 00:10:54,160 (ALL CHEER) 333 00:10:54,320 --> 00:10:56,080 Welcome, welcome. Hello. Hello. 334 00:10:56,240 --> 00:10:57,640 Great to see you here. Hello. 335 00:10:57,800 --> 00:10:59,120 Great to see you. Welcome. 336 00:10:59,280 --> 00:11:01,680 You look lovely. Thank you. 337 00:11:01,840 --> 00:11:03,080 There was one face I was looking for 338 00:11:03,240 --> 00:11:04,160 in the crowd and... 339 00:11:04,320 --> 00:11:05,200 I found it. 340 00:11:05,360 --> 00:11:06,280 (ALL CHEER) Hello. 341 00:11:06,440 --> 00:11:08,040 How are you? Great. How are you? 342 00:11:08,200 --> 00:11:10,120 Thank you. Deanne. 343 00:11:10,280 --> 00:11:11,200 And tell you what, 344 00:11:11,360 --> 00:11:12,960 she's looking not too bad tonight. 345 00:11:16,400 --> 00:11:18,040 There's absolutely no love connection 346 00:11:18,200 --> 00:11:19,800 between Simon and I. 347 00:11:19,960 --> 00:11:21,320 Yet. (LAUGHS) 348 00:11:21,480 --> 00:11:23,000 Oh, my goodness! 349 00:11:23,160 --> 00:11:24,880 This looks fabulous! 350 00:11:25,040 --> 00:11:26,200 Ooh! Ooh! 351 00:11:26,360 --> 00:11:27,760 Fancy. Whoa! 352 00:11:27,920 --> 00:11:30,160 Wow! 353 00:11:31,640 --> 00:11:33,520 Last Orders. We actually love it. 354 00:11:33,680 --> 00:11:35,120 We like the pub-style vibe. 355 00:11:35,280 --> 00:11:37,080 Everyone loves a good pub. 356 00:11:37,240 --> 00:11:39,360 That is so cute. 357 00:11:39,520 --> 00:11:42,120 Wow. Last Orders. 358 00:11:42,280 --> 00:11:43,960 It's appropriate. 359 00:11:44,120 --> 00:11:46,640 There was skulls on the table. 360 00:11:46,800 --> 00:11:49,880 Cheese boards shaped like headstones. 361 00:11:50,040 --> 00:11:51,080 I've never been anywhere 362 00:11:51,240 --> 00:11:52,640 with that many fake plants 363 00:11:52,800 --> 00:11:53,920 before in my entire life. 364 00:11:54,080 --> 00:11:55,200 (CHUCKLES) 365 00:11:59,800 --> 00:12:00,800 Howdy, guys! 366 00:12:00,960 --> 00:12:03,360 Welcome to our instant restaurant, Last Orders. 367 00:12:03,520 --> 00:12:04,520 Tonight, we're gonna take you 368 00:12:04,680 --> 00:12:07,280 on a culinary journey through some pub staples, 369 00:12:07,440 --> 00:12:09,120 but with an Angus and Simon twist 370 00:12:09,280 --> 00:12:10,840 going down that gastro pub style. 371 00:12:11,000 --> 00:12:13,840 (GROUP EXCLAIM) 372 00:12:14,000 --> 00:12:16,160 The reason it's called Last Orders 373 00:12:16,320 --> 00:12:18,840 is 'cause the food tonight is gonna be to die for. 374 00:12:19,000 --> 00:12:21,160 (LAUGHTER) 375 00:12:22,640 --> 00:12:24,360 Well, Angus being a funeral director... 376 00:12:24,520 --> 00:12:25,840 Yeah, they're leaning into the dark side. 377 00:12:26,000 --> 00:12:27,280 ..they're leaning into something. 378 00:12:27,440 --> 00:12:29,000 That'd be all. Ta-ta. 379 00:12:29,160 --> 00:12:32,040 (ALL CHEER) 380 00:12:34,760 --> 00:12:36,120 It's so good to actually see everyone 381 00:12:36,280 --> 00:12:37,200 and be able to chat 382 00:12:37,360 --> 00:12:38,800 as opposed to coming out and being like, hi. 383 00:12:38,960 --> 00:12:40,400 I know. And being able to say hello. 384 00:12:40,560 --> 00:12:43,120 So, would you be happy to give up some tips? 385 00:12:43,280 --> 00:12:44,360 (LAUGHS) Oh, next question. 386 00:12:44,520 --> 00:12:45,840 (LAUGHTER) 387 00:12:46,000 --> 00:12:48,320 How do you feel about your score? 388 00:12:48,480 --> 00:12:51,240 Obviously, you want higher, like, in the 80s it'd be amazing. 389 00:12:51,400 --> 00:12:52,960 Yeah, because you wanted 80s. Yeah. 390 00:12:53,120 --> 00:12:54,360 But, like, in the 70s, 391 00:12:54,520 --> 00:12:57,520 I think we can feel pretty confident in that. 392 00:12:57,680 --> 00:13:00,560 Well, not everyone ate our food, just saying. 393 00:13:00,720 --> 00:13:01,720 There was a bit of food left 394 00:13:01,880 --> 00:13:03,480 when we went and took it back inside. 395 00:13:03,640 --> 00:13:04,920 They were pretty big servings. 396 00:13:05,080 --> 00:13:06,240 Oh, well. Yeah. 397 00:13:06,400 --> 00:13:07,800 We love our food. I mean, we're at a pub tonight. 398 00:13:07,960 --> 00:13:09,600 I reckon the servings might be a little bigger. 399 00:13:09,760 --> 00:13:12,840 Same. Yeah, yeah, you're right. 400 00:13:13,000 --> 00:13:14,320 Obviously, at our instant restaurant, 401 00:13:14,480 --> 00:13:16,360 we noticed that Shane and Jane 402 00:13:16,520 --> 00:13:18,400 didn't eat a lot of our food. 403 00:13:18,560 --> 00:13:20,040 And we were curious as to 404 00:13:20,200 --> 00:13:21,640 if what we had done 405 00:13:21,800 --> 00:13:22,840 was something they didn't like 406 00:13:23,000 --> 00:13:25,680 or if that was just how they were. 407 00:13:25,840 --> 00:13:27,200 Actually, I've got a question for Jane 408 00:13:27,360 --> 00:13:28,800 because you are a food stylist, right? 409 00:13:28,960 --> 00:13:32,600 And obviously, part of the scoring is a presentation. 410 00:13:32,760 --> 00:13:36,520 Like, how do you balance your score with presentation and taste? 411 00:13:36,680 --> 00:13:38,840 Yeah, well, obviously, you eat with your eyes first, right? 412 00:13:39,000 --> 00:13:39,920 Yeah. 413 00:13:40,080 --> 00:13:41,760 So, the first thing that you see presented to you 414 00:13:41,920 --> 00:13:43,560 is your initial... 415 00:13:43,720 --> 00:13:45,120 Piquing your interest. ..your initial opinion. 416 00:13:45,280 --> 00:13:47,840 But by definition though, you can't taste with your eyes. 417 00:13:48,000 --> 00:13:48,920 Sure. 418 00:13:49,080 --> 00:13:50,560 But it doesn't take more than three spoonfuls 419 00:13:50,720 --> 00:13:52,280 to work out the flavour profile. 420 00:13:53,480 --> 00:13:55,880 Will you personally be leaning to more of, like, 421 00:13:56,040 --> 00:13:57,040 fine dining, or are your... 422 00:13:57,200 --> 00:13:59,400 Fine dining is not a word that we would ever use. 423 00:13:59,560 --> 00:14:00,920 Ever. So, you're not fine dining. 424 00:14:01,080 --> 00:14:03,720 That's not what you're thinking. That's not your style? 425 00:14:03,880 --> 00:14:06,080 So, the word that we're comfortable with 426 00:14:06,240 --> 00:14:07,160 is considered. 427 00:14:07,320 --> 00:14:08,480 Yeah. 428 00:14:12,360 --> 00:14:13,400 Considered. 429 00:14:15,720 --> 00:14:17,200 I'm lost. I have no idea. 430 00:14:17,360 --> 00:14:18,680 Is that a food type? 431 00:14:18,840 --> 00:14:20,480 What does "considered" mean? 432 00:14:20,640 --> 00:14:22,000 So, "considered" means 433 00:14:22,160 --> 00:14:26,800 that we are putting some thought into everything that is there. 434 00:14:26,960 --> 00:14:31,000 From the bowl or plate to the food and where it is placed. 435 00:14:31,160 --> 00:14:32,040 OK. 436 00:14:32,200 --> 00:14:33,720 I'll consider eating this 437 00:14:33,880 --> 00:14:35,280 and I'll consider eating this. 438 00:14:35,440 --> 00:14:37,560 So, we certainly don't expect that to be across the board. 439 00:14:37,720 --> 00:14:38,640 Yeah. 440 00:14:38,800 --> 00:14:40,600 But if that's your thing, then amazing. 441 00:14:40,760 --> 00:14:42,440 But if it's not... But consider theirs to be. 442 00:14:42,600 --> 00:14:43,520 (LAUGHTER) 443 00:14:43,680 --> 00:14:45,280 We will consider it. 444 00:14:45,440 --> 00:14:46,520 We will consider it. You know what? 445 00:14:46,680 --> 00:14:47,840 Consider it considered. 446 00:14:48,000 --> 00:14:49,120 Amazing. 447 00:14:49,280 --> 00:14:50,720 I think with Jane and Shane, 448 00:14:50,880 --> 00:14:52,440 they just do come across 449 00:14:52,600 --> 00:14:54,520 a little bit snobbish. 450 00:14:54,680 --> 00:14:56,960 It's like, how do you know if someone's a food snob? 451 00:14:57,120 --> 00:14:58,480 Wait two seconds, they'll tell you. 452 00:15:17,320 --> 00:15:19,760 # Now, don't let the mould break you 453 00:15:19,920 --> 00:15:21,840 # Let the feeling come take you... # Alright? 454 00:15:22,000 --> 00:15:23,400 # It won't do you no good. # 455 00:15:24,600 --> 00:15:25,960 (DOORBELL RINGS) 456 00:15:26,120 --> 00:15:27,040 Alright. 457 00:15:27,200 --> 00:15:28,280 Let's go say howdy. Are you good? Let's go. 458 00:15:28,440 --> 00:15:29,440 That's fantastic. 459 00:15:29,600 --> 00:15:31,280 (UPBEAT MUSIC) 460 00:15:31,440 --> 00:15:32,360 (ALL GREET) 461 00:15:32,520 --> 00:15:33,800 Bonsoir. Hey! Gentlemen! 462 00:15:33,960 --> 00:15:35,680 Looking very, very good. Welcome, welcome, welcome. 463 00:15:35,840 --> 00:15:36,760 How are you going, brother? 464 00:15:36,920 --> 00:15:37,840 Hello Colin. Nice to see you. 465 00:15:38,000 --> 00:15:38,920 Hello. 466 00:15:39,080 --> 00:15:40,000 (LAUGHTER) 467 00:15:40,160 --> 00:15:41,320 Flour on the apron, that's good. Yeah, sorry about that. 468 00:15:41,480 --> 00:15:43,680 The judges are here. The pressure's on. 469 00:15:43,840 --> 00:15:45,160 Let's just focus and make sure 470 00:15:45,320 --> 00:15:46,800 that we do the best we can. 471 00:15:46,960 --> 00:15:48,160 Good evening, bonsoir. 472 00:15:48,320 --> 00:15:50,280 (ALL GREET) 473 00:15:50,440 --> 00:15:52,120 Hello, hello. (APPLAUSE) 474 00:15:52,280 --> 00:15:53,360 Welcome. 475 00:15:53,520 --> 00:15:56,240 Whoo! How are we all? 476 00:15:56,400 --> 00:15:57,840 Very good. 477 00:15:58,000 --> 00:16:00,640 Alright, so can you tell us what's on the menu tonight, please? 478 00:16:00,800 --> 00:16:03,840 Alright, if you guys would just turn over your menus. 479 00:16:04,000 --> 00:16:05,880 (INSTRUMENTAL MUSIC) 480 00:16:08,320 --> 00:16:09,720 So, for our entree tonight, 481 00:16:09,880 --> 00:16:12,960 we've got a Wagyu sausage roll with a caramelised onion chutney 482 00:16:13,120 --> 00:16:14,120 and kimchi. 483 00:16:14,280 --> 00:16:15,520 I think that's bold. 484 00:16:15,680 --> 00:16:16,600 I think it shows 485 00:16:16,760 --> 00:16:17,680 how much confidence they have. 486 00:16:17,840 --> 00:16:18,760 That's true. 487 00:16:18,920 --> 00:16:20,240 It shows that they could elevate a sausage roll 488 00:16:20,400 --> 00:16:22,120 to competition level. 489 00:16:22,280 --> 00:16:23,200 For mains, 490 00:16:23,360 --> 00:16:25,280 we have a gochujang chicken parmi 491 00:16:25,440 --> 00:16:28,480 with enoki fries and an apple slaw. 492 00:16:28,640 --> 00:16:29,880 We could be in trouble here. Mm. 493 00:16:30,040 --> 00:16:31,360 This is a great menu. 494 00:16:31,520 --> 00:16:32,560 Yeah. 495 00:16:32,720 --> 00:16:33,800 And then for dessert, 496 00:16:33,960 --> 00:16:35,480 a beautiful coconut panna cotta 497 00:16:35,640 --> 00:16:36,600 with sesame snap 498 00:16:36,760 --> 00:16:38,520 and butterscotch sauce. 499 00:16:38,680 --> 00:16:41,400 A panna cotta I'm not terribly excited about. 500 00:16:41,560 --> 00:16:42,720 It doesn't do it for me. 501 00:16:44,800 --> 00:16:48,160 Gastro pub, classic with a twist. 502 00:16:48,320 --> 00:16:50,160 Have you tried those dishes before? 503 00:16:50,320 --> 00:16:51,240 We certainly have. 504 00:16:51,400 --> 00:16:53,160 I think keep your eyes peeled on the entree. 505 00:16:53,320 --> 00:16:54,720 I think that's a bit of the hero of the night. 506 00:16:54,880 --> 00:16:56,880 It's...it's...it's... Well, it comes across as... 507 00:16:57,040 --> 00:16:59,560 (LAUGHTER) 508 00:16:59,720 --> 00:17:00,680 But the way we've done it 509 00:17:00,840 --> 00:17:02,520 is sort of transformed into something that you go, 510 00:17:02,680 --> 00:17:04,360 "I didn't even know you could do a sausage roll like that." 511 00:17:04,520 --> 00:17:05,680 (GROUP EXCLAIM) So... 512 00:17:05,840 --> 00:17:07,000 What a twist. 513 00:17:09,440 --> 00:17:10,800 I think you've really put the pressure on us 514 00:17:10,960 --> 00:17:11,880 after you said that. 515 00:17:12,040 --> 00:17:13,120 Yeah, I know. 516 00:17:14,400 --> 00:17:17,440 I'm expecting to be blown away by this... 517 00:17:17,600 --> 00:17:18,960 Sausage roll. ..sausage roll. 518 00:17:19,120 --> 00:17:20,480 Thank you, guys. Good luck. 519 00:17:20,640 --> 00:17:22,440 Thank you. Ta-ta. 520 00:17:23,920 --> 00:17:25,960 Alright, what did we think of the first night? 521 00:17:26,120 --> 00:17:27,040 Very special. 522 00:17:27,200 --> 00:17:28,920 Did you talk about how you're gonna play it? 523 00:17:29,080 --> 00:17:30,600 How you're gonna be better? 524 00:17:30,760 --> 00:17:32,920 Um, yeah, I guess so. 525 00:17:33,080 --> 00:17:34,720 Yeah, we just debriefed on 526 00:17:34,880 --> 00:17:37,040 how we're gonna let the food do the talking. 527 00:17:37,200 --> 00:17:38,280 As opposed to... 528 00:17:38,440 --> 00:17:40,080 Attacking people at the table. Oh. 529 00:17:42,320 --> 00:17:43,360 Who was that about? 530 00:17:43,520 --> 00:17:45,200 I wonder. 531 00:17:45,360 --> 00:17:46,560 Obviously, it was us, wasn't it? 532 00:17:46,720 --> 00:17:47,640 Yeah, wasn't it? 533 00:17:47,800 --> 00:17:48,960 I swear she looked straight at us 534 00:17:49,120 --> 00:17:50,520 and it was like, OK. 535 00:17:50,680 --> 00:17:51,720 Who did that? 536 00:17:51,880 --> 00:17:53,160 No, no-one, I don't think. 537 00:17:54,320 --> 00:17:56,680 I just feel like Alisha and Deanne 538 00:17:56,840 --> 00:17:57,760 have big personalities 539 00:17:57,920 --> 00:17:59,400 and they're ready to attack 540 00:17:59,560 --> 00:18:01,440 anyone at the table. 541 00:18:01,600 --> 00:18:03,320 That could be a strategy of some people 542 00:18:03,480 --> 00:18:05,040 and that's just not gonna be ours, that's all I'm saying. 543 00:18:05,200 --> 00:18:06,120 Right. Yeah. 544 00:18:06,280 --> 00:18:07,480 (INSTRUMENTAL MUSIC) 545 00:18:07,640 --> 00:18:09,040 Are you kidding me? 546 00:18:09,200 --> 00:18:11,240 You wait till I actually attack you. 547 00:18:11,400 --> 00:18:13,280 (INTENSE MUSIC) 548 00:18:15,080 --> 00:18:18,360 Coming up, a shocking confession is made. 549 00:18:19,720 --> 00:18:21,720 This is a lie. 550 00:18:21,880 --> 00:18:22,800 This is just massive. 551 00:18:22,960 --> 00:18:24,920 It's completely true. What? 552 00:18:25,080 --> 00:18:26,160 Are you even Australian? 553 00:18:26,320 --> 00:18:27,560 That's another bombshell. 554 00:18:27,720 --> 00:18:28,920 And... 555 00:18:29,080 --> 00:18:31,320 This is so much more exciting than just a parmi. 556 00:18:31,480 --> 00:18:34,080 ..as the boys take on elevated pub grub... 557 00:18:34,240 --> 00:18:35,600 Jane, if she doesn't eat that all up, 558 00:18:35,760 --> 00:18:36,920 I don't think she knows what's good for her. 559 00:18:37,080 --> 00:18:38,000 (INTENSE MUSIC) 560 00:18:38,160 --> 00:18:40,000 ..the table take on each other. 561 00:18:40,160 --> 00:18:41,080 They did good. 562 00:18:41,240 --> 00:18:42,760 That's amazing. Yeah. 563 00:18:42,920 --> 00:18:44,880 It's not a competition-worthy dish. 564 00:18:45,040 --> 00:18:47,600 As class clashes with chaos. 565 00:18:47,760 --> 00:18:49,840 I've been made to look like an absolute idiot. 566 00:18:50,000 --> 00:18:51,520 I'm just done with it. 567 00:18:51,680 --> 00:18:53,560 (INTENSE MUSIC) 568 00:18:56,280 --> 00:18:58,200 Tonight, we're in Adelaide 569 00:18:58,360 --> 00:18:59,280 for Angus and Simon's 570 00:18:59,440 --> 00:19:00,760 instant restaurant 571 00:19:00,920 --> 00:19:03,840 where the teams are still getting to know each other. 572 00:19:04,000 --> 00:19:05,320 Well, you brought up speaking Italian. 573 00:19:05,480 --> 00:19:06,440 Yes. Yeah, yeah. 574 00:19:06,600 --> 00:19:09,320 Giancarlo, I know Italian. Gabinetto. 575 00:19:10,440 --> 00:19:12,720 You need to go to the toilet. (LAUGHTER) 576 00:19:12,880 --> 00:19:14,160 Gabinetto, Colin. 577 00:19:14,320 --> 00:19:15,240 I just went. 578 00:19:15,400 --> 00:19:16,840 I'm good. (LAUGHTER). 579 00:19:22,600 --> 00:19:23,800 I think we need to start 580 00:19:23,960 --> 00:19:26,040 chopping up that Wagyu mince for these sausage rolls. 581 00:19:26,200 --> 00:19:28,560 We wanna get that mince wrapped, 582 00:19:28,720 --> 00:19:29,640 brush it with the egg wash, 583 00:19:29,800 --> 00:19:30,720 and get it in the oven. 584 00:19:30,880 --> 00:19:31,840 Right. 585 00:19:34,080 --> 00:19:36,040 Yeah, went a little bit rogue 586 00:19:36,200 --> 00:19:38,320 on the mince with our mincing technique. 587 00:19:38,480 --> 00:19:39,760 You know, a bit of theatrics, 588 00:19:39,920 --> 00:19:41,560 but turned out pretty well. 589 00:19:42,960 --> 00:19:45,000 Sausage rolls is comfort food. 590 00:19:45,160 --> 00:19:46,280 Of course, for us tonight, 591 00:19:46,440 --> 00:19:47,480 we're trying to transform that. 592 00:19:47,640 --> 00:19:51,160 I wanna make sure that most of it is minced really, really finely, 593 00:19:51,320 --> 00:19:53,280 so it'll cook through all the way. 594 00:19:53,440 --> 00:19:54,360 But I'm also looking to make sure 595 00:19:54,520 --> 00:19:56,880 they've got a right amount of fat. 596 00:19:57,040 --> 00:19:58,920 Is this... Stop and have a look. Yeah. 597 00:19:59,080 --> 00:20:01,360 Is it coming out the way we want? 598 00:20:01,520 --> 00:20:03,680 I'm not seeing that marbling as much as I'd like. 599 00:20:03,840 --> 00:20:04,760 No, it's not. 600 00:20:04,920 --> 00:20:05,840 That fat content's not really there. 601 00:20:06,000 --> 00:20:08,000 I don't think it's as fatty as, you know, we'd like it to be. 602 00:20:08,160 --> 00:20:09,440 Mm. If we don't have that fat. 603 00:20:09,600 --> 00:20:10,960 we're going to get a dry sausage roll 604 00:20:11,120 --> 00:20:12,280 and we may as well hit the door. 605 00:20:12,440 --> 00:20:14,160 I don't want them to be dry on the inside. 606 00:20:14,320 --> 00:20:16,640 No-one wants a dry sausage. 607 00:20:16,800 --> 00:20:18,240 I'm hoping when you bite into it 608 00:20:18,400 --> 00:20:19,560 with the onion and the kimchi, 609 00:20:19,720 --> 00:20:22,200 it will balance out, but I'm not sure. 610 00:20:22,360 --> 00:20:23,440 We just have to watch it in the oven. 611 00:20:23,600 --> 00:20:26,160 We don't want it super soggy and we don't want it super dry. 612 00:20:26,320 --> 00:20:29,920 This is a competition and it's $100,000 on the line. 613 00:20:30,080 --> 00:20:31,960 We really wanna show people 614 00:20:32,120 --> 00:20:34,600 that two knockabout blokes 615 00:20:34,760 --> 00:20:35,880 can still cook great food. 616 00:20:36,040 --> 00:20:37,200 Let's wrap it together. 617 00:20:37,360 --> 00:20:40,000 One, two, three. Pull it over hard. 618 00:20:40,160 --> 00:20:42,320 OK, hang on. So, you ready? Yep. 619 00:20:42,480 --> 00:20:45,360 This is the first dish of our first instant restaurant. 620 00:20:45,520 --> 00:20:48,040 We really wanna be watching those sausage rolls every minute. 621 00:20:51,040 --> 00:20:53,880 (BACKGROUND CHATTER) 622 00:20:54,040 --> 00:20:57,320 So, who really wants the 100 grand? 623 00:20:57,480 --> 00:20:58,640 Of course we do. Everyone wants it. 624 00:20:58,800 --> 00:20:59,880 Tell us why. 625 00:21:00,040 --> 00:21:02,720 I-I wouldn't mind a boob job after this. 626 00:21:02,880 --> 00:21:03,800 Ah! 627 00:21:03,960 --> 00:21:06,000 I could get a facelift with my boobs done if I want to. 628 00:21:07,360 --> 00:21:08,720 Wow, that's a lot. 629 00:21:08,880 --> 00:21:09,800 There is, like, 630 00:21:09,960 --> 00:21:11,760 chaos to the right of us. 631 00:21:11,920 --> 00:21:12,920 Alisha and Deanne, 632 00:21:13,080 --> 00:21:14,520 they're very loud. 633 00:21:14,680 --> 00:21:15,800 Looking at this menu, 634 00:21:15,960 --> 00:21:18,160 are you supposed to see a sausage roll as an entree? 635 00:21:18,320 --> 00:21:19,400 Are you excited? 636 00:21:19,560 --> 00:21:20,680 Oh, yes. We're excited. I'm excited. 637 00:21:20,840 --> 00:21:23,600 I actually haven't had a Wagyu sausage roll before. 638 00:21:23,760 --> 00:21:26,560 Well, they said it's not gonna be your average sausage roll. 639 00:21:26,720 --> 00:21:28,080 What I'm thinking is a puff pastry with some stuff on top. 640 00:21:28,240 --> 00:21:29,600 Same with some sort of meat over it. 641 00:21:29,760 --> 00:21:30,680 That's what I'm thinking. Yes. 642 00:21:30,840 --> 00:21:33,160 I'm not imagining it looking like your normal sausage roll. 643 00:21:33,320 --> 00:21:35,280 I was imagining the puff pastry, maybe the meat on there. 644 00:21:35,440 --> 00:21:36,360 With the meat on top. 645 00:21:36,520 --> 00:21:37,960 I am a bit thrown off with the-the kimchi. 646 00:21:38,120 --> 00:21:39,440 The caramelised onions on top. 647 00:21:39,600 --> 00:21:41,400 Well, no, the caramelised onions sound fine with that. 648 00:21:41,560 --> 00:21:42,840 No, that's what I mean, on top though. 649 00:21:43,000 --> 00:21:44,480 But the kimchi's thrown me a little bit off. 650 00:21:44,640 --> 00:21:46,800 You see what you've missed out on first night? 651 00:21:46,960 --> 00:21:48,160 Oh, my goodness. 652 00:21:48,320 --> 00:21:50,320 You want our opinions, you getting them. 653 00:21:50,480 --> 00:21:51,360 I guess we didn't really know 654 00:21:51,520 --> 00:21:52,400 what to expect. 655 00:21:52,560 --> 00:21:54,240 I mean, we don't know these two girls. 656 00:21:54,400 --> 00:21:56,840 We are just watching the chaos. 657 00:21:58,160 --> 00:21:59,320 And when they stop talking, 658 00:21:59,480 --> 00:22:00,560 don't throw another coin in the machine. 659 00:22:00,720 --> 00:22:01,720 (LAUGHTER) 660 00:22:01,880 --> 00:22:03,680 No, because you know what? We'll still keep talking. 661 00:22:03,840 --> 00:22:04,960 Anyway. Don't even need batteries. 662 00:22:05,120 --> 00:22:06,800 Hold up. Time out. Our turn. 663 00:22:06,960 --> 00:22:07,880 (CHUCKLES) Right. 664 00:22:08,040 --> 00:22:09,600 (LAUGHTER) 665 00:22:09,760 --> 00:22:10,920 Alright. Jane? 666 00:22:12,000 --> 00:22:14,480 I don't know that I'd put caramelised onion, chutney, 667 00:22:14,640 --> 00:22:15,840 and kimchi on the same plate. 668 00:22:16,000 --> 00:22:17,840 That's kind of bothering me. 669 00:22:18,000 --> 00:22:19,640 Do you guys enjoy gastro pubs? 670 00:22:20,840 --> 00:22:21,880 Well... it's not... 671 00:22:22,040 --> 00:22:23,040 It's not what we do a lot. 672 00:22:23,200 --> 00:22:27,080 I'm not into going to a great big pub with a beer garden. 673 00:22:27,240 --> 00:22:29,000 That doesn't excite me at all. 674 00:22:29,160 --> 00:22:30,960 If I order something, I want it to come to the table. 675 00:22:31,120 --> 00:22:32,640 I don't want to have to stand in queue. 676 00:22:32,800 --> 00:22:33,720 Yeah. 677 00:22:33,880 --> 00:22:35,240 (INSTRUMENTAL MUSIC) 678 00:22:35,400 --> 00:22:37,080 We like a little wine bar. 679 00:22:37,240 --> 00:22:38,160 A little French bistro. 680 00:22:38,320 --> 00:22:41,080 So, for us, we like something small, something intimate. 681 00:22:41,240 --> 00:22:42,400 A bit snobby, I think. Yes. 682 00:22:42,560 --> 00:22:43,920 That-that's just ridiculous. 683 00:22:45,480 --> 00:22:47,480 Oh, I love a big sausage roll. 684 00:22:47,640 --> 00:22:49,880 Kimchi's interesting with a sausage roll. 685 00:22:50,040 --> 00:22:51,080 I'm interested about 686 00:22:51,240 --> 00:22:52,520 caramelised onion and kimchi 687 00:22:52,680 --> 00:22:53,600 'cause it's sort of an 688 00:22:53,760 --> 00:22:55,640 interesting combination. 689 00:22:55,800 --> 00:22:57,200 And if they can execute 690 00:22:57,360 --> 00:22:59,600 a puff pastry in the time today, 691 00:22:59,760 --> 00:23:01,240 I'll be very impressed. 692 00:23:03,360 --> 00:23:04,360 Just the onions, 693 00:23:04,520 --> 00:23:05,960 just the onions for the filling are a little bit. 694 00:23:06,120 --> 00:23:07,280 They could probably come off, mate. 695 00:23:07,440 --> 00:23:09,720 Yeah, they probably can. Yeah, they probably can. 696 00:23:09,880 --> 00:23:11,200 We're happy with the onions on the pan. 697 00:23:11,360 --> 00:23:12,520 I'm a little bit concerned 698 00:23:12,680 --> 00:23:14,480 about the sausage rolls being dry. 699 00:23:14,640 --> 00:23:16,480 Let's take these out because these are really hot. 700 00:23:16,640 --> 00:23:18,200 Oh, my god. 701 00:23:18,360 --> 00:23:19,520 Do you want two hands? Nope. 702 00:23:19,680 --> 00:23:23,440 Ideally, we wanna get a really nice fatty consistency 703 00:23:23,600 --> 00:23:25,080 and we don't want our meat to be too dry, 704 00:23:25,240 --> 00:23:27,040 so it should be sort of soft and supple in the mouth 705 00:23:27,200 --> 00:23:29,120 and flaky with the pastry. 706 00:23:29,280 --> 00:23:31,680 How are you liking it? Are they...are they slicing OK? 707 00:23:31,840 --> 00:23:35,560 I'm just conscious they're looking a touch grey, 708 00:23:35,720 --> 00:23:37,080 but I can see it glistening a little bit, 709 00:23:37,240 --> 00:23:38,640 so the fat content should be fine. 710 00:23:38,800 --> 00:23:40,320 We pulled out the sausage rolls. 711 00:23:40,480 --> 00:23:41,520 They're looking the goods. 712 00:23:41,680 --> 00:23:42,560 Time to start plating up 713 00:23:42,720 --> 00:23:43,600 the entree now, Simon. 714 00:23:43,760 --> 00:23:44,880 Alright. 715 00:23:45,040 --> 00:23:47,320 6, 8, 10, 11, 12, 13, 14. Cool. 716 00:23:47,480 --> 00:23:48,360 I know we've talked about 717 00:23:48,520 --> 00:23:49,640 this presentation a lot. 718 00:23:49,800 --> 00:23:50,920 The way we plan 719 00:23:51,080 --> 00:23:52,320 to plate this sausage roll up 720 00:23:52,480 --> 00:23:53,640 looks amazing. 721 00:23:53,800 --> 00:23:56,520 I think that will surprise people right out the gate. 722 00:23:57,960 --> 00:23:59,320 We've got the bed of onions 723 00:23:59,480 --> 00:24:01,920 with this beautifully angular sausage roll there, 724 00:24:02,080 --> 00:24:04,440 showcasing the golden brown skin. 725 00:24:05,600 --> 00:24:06,720 This stuff's getting cold, mate. 726 00:24:06,880 --> 00:24:09,560 We wanna get this out to the table pretty quickly. 727 00:24:09,720 --> 00:24:10,640 That's fine. We've got the pieces. 728 00:24:10,800 --> 00:24:13,960 We're looking good. And then the kimchi sits on top. 729 00:24:14,120 --> 00:24:18,280 Nice elevation. That use of colour. Beauty. You happy? 730 00:24:18,440 --> 00:24:20,640 Which ones do you want to send Colin and Manu's way? 731 00:24:20,800 --> 00:24:22,920 That looks really nice. This one? 732 00:24:23,080 --> 00:24:24,120 Colin. This one for Manu. 733 00:24:24,280 --> 00:24:26,960 (UPBEAT MUSIC) Beautiful. Let's get it. 734 00:24:27,120 --> 00:24:30,000 (INSTRUMENTAL MUSIC) 735 00:24:40,920 --> 00:24:42,600 Entree is served. 736 00:24:42,760 --> 00:24:43,720 Thank you. 737 00:24:51,040 --> 00:24:52,560 Merci beaucoup. Thank you. 738 00:24:57,920 --> 00:24:59,520 Tiffany. Thank you. 739 00:25:02,600 --> 00:25:03,720 The sausage roll, 740 00:25:03,880 --> 00:25:06,520 it looks delicious. 741 00:25:06,680 --> 00:25:07,640 Jane. Thank you. 742 00:25:07,800 --> 00:25:08,720 So welcome. 743 00:25:08,880 --> 00:25:10,760 Just gonna go over your left shoulder there, if I may. 744 00:25:15,000 --> 00:25:16,040 Thank you. 745 00:25:18,080 --> 00:25:19,280 One of three down now, Simon. 746 00:25:19,440 --> 00:25:21,040 We've got the entrees out. 747 00:25:21,200 --> 00:25:22,400 I'm feeling 748 00:25:22,560 --> 00:25:23,680 maybe not a million bucks, 749 00:25:23,840 --> 00:25:26,840 but $999,999. 750 00:25:31,720 --> 00:25:33,520 (INTENSE MUSIC) 751 00:25:33,680 --> 00:25:35,280 I'm really proud of this dish. 752 00:25:35,440 --> 00:25:37,440 Hopefully, that Wagyu holds up, 753 00:25:37,600 --> 00:25:39,360 stays fatty and nice. 754 00:25:41,640 --> 00:25:43,400 If it doesn't work out, 755 00:25:43,560 --> 00:25:46,400 it's gonna be incredibly bad for our entree. 756 00:25:46,560 --> 00:25:48,440 (INTENSE MUSIC) 757 00:25:57,040 --> 00:25:58,880 Yeah, I think it's not...it's not right. 758 00:25:59,040 --> 00:26:01,920 (INTENSE MUSIC) 759 00:26:06,480 --> 00:26:07,840 Coming up... 760 00:26:08,000 --> 00:26:08,920 Don't hold back. 761 00:26:09,080 --> 00:26:12,560 Can Angus and Simon shake up the competition? 762 00:26:12,720 --> 00:26:13,640 I'm sweating the house down. 763 00:26:13,800 --> 00:26:14,720 My hands are getting slippery, 764 00:26:14,880 --> 00:26:15,880 but I think that people are gonna think 765 00:26:16,040 --> 00:26:17,840 that this is an improvement on the classic. 766 00:26:18,000 --> 00:26:18,960 Oh! Oh! 767 00:26:19,120 --> 00:26:22,240 And Alisha hits her limit. 768 00:26:22,400 --> 00:26:23,800 The fact that everyone just thinks you have no idea 769 00:26:23,960 --> 00:26:26,080 what everyone's talking about or what's on a menu, 770 00:26:26,240 --> 00:26:28,200 it's not a great feeling and I'm over it and I'm pissed. 771 00:26:32,280 --> 00:26:34,800 At their instant restaurant 772 00:26:34,960 --> 00:26:35,920 Last Orders, 773 00:26:36,080 --> 00:26:37,400 Angus and Simon 774 00:26:37,560 --> 00:26:39,720 have just served their entree, 775 00:26:39,880 --> 00:26:41,200 Wagyu sausage roll 776 00:26:41,360 --> 00:26:44,800 with caramelised onion chutney and kimchi. 777 00:26:44,960 --> 00:26:46,920 Watching Manu and Colin eat that entree, 778 00:26:47,080 --> 00:26:48,520 I can tell that something's not right. 779 00:26:51,760 --> 00:26:54,920 I'm still concerned about the sausage rolls being dry, 780 00:26:55,080 --> 00:26:56,400 but there's nothing I can do now. 781 00:26:58,560 --> 00:27:00,120 Thank you, gents. Thank you. 782 00:27:03,440 --> 00:27:04,560 Bon appetite. 783 00:27:30,520 --> 00:27:31,520 Shane. 784 00:27:31,680 --> 00:27:33,720 I liked the presentation. 785 00:27:33,880 --> 00:27:34,840 I'm sure you're gonna ask 786 00:27:35,000 --> 00:27:35,920 what I thought about the presentation. 787 00:27:36,080 --> 00:27:37,600 No, I was gonna ask your wife. 788 00:27:37,760 --> 00:27:38,920 (LAUGHTER) 789 00:27:39,080 --> 00:27:41,240 We were gonna ask the boss. 790 00:27:41,400 --> 00:27:43,080 I think it was the wrong meat. 791 00:27:43,240 --> 00:27:46,600 A terrible mouth texture, to be honest. 792 00:27:46,760 --> 00:27:48,520 I didn't love it. 793 00:27:48,680 --> 00:27:50,240 Conceptually, it sounded really good, 794 00:27:50,400 --> 00:27:51,520 but the execution 795 00:27:51,680 --> 00:27:53,360 unfortunately ruined the dish. 796 00:27:54,760 --> 00:27:56,160 I actually quite liked it. 797 00:27:56,320 --> 00:27:58,200 The pastry has been done really nice. 798 00:27:58,360 --> 00:28:00,240 It's crunchy and flaky. 799 00:28:00,400 --> 00:28:03,360 The sausage roll with the chutney and with the kimchi, 800 00:28:03,520 --> 00:28:05,840 it's like there's just bristle flavour there. 801 00:28:06,000 --> 00:28:08,200 Overall, I really love this dish. 802 00:28:08,360 --> 00:28:10,120 My favourite bit was the kimchi. 803 00:28:10,280 --> 00:28:12,520 I actually really liked that. It was nice and spicy. 804 00:28:12,680 --> 00:28:13,920 Honestly, I think our dish, 805 00:28:14,080 --> 00:28:15,600 the tartare and the sausage roll, 806 00:28:15,760 --> 00:28:16,920 neck and neck. 807 00:28:17,080 --> 00:28:20,960 Yeah, it was like you know a hearty pub sausage roll. 808 00:28:21,120 --> 00:28:24,680 I just think it's not a competition-worthy dish. 809 00:28:24,840 --> 00:28:27,000 (TENSE MUSIC) 810 00:28:27,160 --> 00:28:28,160 I disagree. 811 00:28:28,320 --> 00:28:29,760 I think it was a great dish, actually. 812 00:28:29,920 --> 00:28:30,960 I think the meat was a little bit dry, 813 00:28:31,120 --> 00:28:33,080 but I think if they made their own pastry, bang on. 814 00:28:33,240 --> 00:28:35,160 The pastry was... That was great. 815 00:28:35,320 --> 00:28:36,240 I think the pastry was very good. 816 00:28:36,400 --> 00:28:37,320 The flavours all worked well together. 817 00:28:37,480 --> 00:28:39,920 All together, flavour, yum, delicious. 818 00:28:40,080 --> 00:28:41,680 Would I order it again? Yes. Yes. 819 00:28:41,840 --> 00:28:44,040 I think it was stunning. 820 00:28:44,200 --> 00:28:46,480 So, you forgiven the meat being dry? 821 00:28:46,640 --> 00:28:47,640 And this was the dish I could send you. 822 00:28:47,800 --> 00:28:49,680 Look it still got in the critique bit. 823 00:28:49,840 --> 00:28:51,680 Let him go, but let him have his minute. 824 00:28:51,840 --> 00:28:53,760 Yeah. (LAUGHS) Thank you. 825 00:28:53,920 --> 00:28:55,080 Alright, go. Sorry. Go. 826 00:28:55,240 --> 00:28:56,640 Say if you were last to cook 827 00:28:56,800 --> 00:28:58,640 and if this was to decide on this dish... 828 00:28:58,800 --> 00:28:59,720 Yeah. 829 00:28:59,880 --> 00:29:00,800 ..would you still forgive that bring dry? 830 00:29:00,960 --> 00:29:03,880 I would still 100%. I actually really enjoyed that dish. 831 00:29:04,040 --> 00:29:05,280 We're homestyle cooks. 832 00:29:05,440 --> 00:29:06,400 Are we forgetting this? Yeah. 833 00:29:06,560 --> 00:29:07,480 This is the food 834 00:29:07,640 --> 00:29:08,680 that you would cook at home. 835 00:29:08,840 --> 00:29:11,040 They did good. That's amazing. Yeah. 836 00:29:11,200 --> 00:29:12,120 If it tastes good, 837 00:29:12,280 --> 00:29:13,240 the flavours are there, 838 00:29:13,400 --> 00:29:14,360 it's done well, 839 00:29:14,520 --> 00:29:15,640 that's what we're here for. 840 00:29:15,800 --> 00:29:16,800 We're not chefs. 841 00:29:20,000 --> 00:29:22,960 (INSTRUMENTAL MUSIC) 842 00:29:26,360 --> 00:29:28,680 Angus and Simon, for entree, 843 00:29:28,840 --> 00:29:30,920 you served us a Wagyu sausage roll 844 00:29:31,080 --> 00:29:34,520 with caramelised onion chutney and kimchi. 845 00:29:37,280 --> 00:29:40,360 Pastry, loved it. 846 00:29:40,520 --> 00:29:45,880 It was just buttery, salty, crunchy. I enjoyed that. 847 00:29:46,040 --> 00:29:49,680 I take my hat off to make kimchi on a night. 848 00:29:49,840 --> 00:29:51,480 Really strong, really pungent, 849 00:29:51,640 --> 00:29:53,760 really enjoyed the flavour, top notch. 850 00:29:55,600 --> 00:29:58,680 The issue I've got with this dish is the beef. 851 00:30:00,240 --> 00:30:03,320 The beef element of that sausage roll 852 00:30:03,480 --> 00:30:07,920 just really let that dish down where everything else was cooked. 853 00:30:08,080 --> 00:30:10,400 The whole reason a pork sausage roll works 854 00:30:10,560 --> 00:30:12,600 is because usually they use the cut of the belly 855 00:30:12,760 --> 00:30:14,280 or they've got that bit of fat in there 856 00:30:14,440 --> 00:30:17,000 or little bits off the ribs and they mince it. 857 00:30:17,160 --> 00:30:19,440 And that fat is what keeps it moist. 858 00:30:19,600 --> 00:30:20,880 It wasn't a bad entree, 859 00:30:21,040 --> 00:30:23,480 but there was a few critical mistakes. 860 00:30:23,640 --> 00:30:24,760 The beef was dry. 861 00:30:24,920 --> 00:30:26,320 My heart sank. 862 00:30:26,480 --> 00:30:29,400 That was the centre of the dish. 863 00:30:29,560 --> 00:30:30,520 Thanks, guys. 864 00:30:30,680 --> 00:30:31,760 Keep your head up. 865 00:30:36,280 --> 00:30:37,640 Alrighty, what do you think? 866 00:30:39,120 --> 00:30:40,240 Mm. Bit flattening. 867 00:30:40,400 --> 00:30:41,320 Little bit. Little bit. 868 00:30:41,480 --> 00:30:42,440 Little bit. 869 00:30:42,600 --> 00:30:43,520 We were so close 870 00:30:43,680 --> 00:30:44,600 to making something so great 871 00:30:44,760 --> 00:30:47,640 and it just didn't quite get there. 872 00:30:47,800 --> 00:30:49,800 It's a bummer for sure, but do you know what? 873 00:30:49,960 --> 00:30:51,880 We're just gonna come out swinging with this main. 874 00:30:52,040 --> 00:30:54,320 We need to kill these mains, Simon, 875 00:30:54,480 --> 00:30:55,640 and then we'll host them a nice 876 00:30:55,800 --> 00:30:57,800 intimate funeral with a few family and friends, 877 00:30:57,960 --> 00:30:59,560 go to the wake, have a few drinks 878 00:30:59,720 --> 00:31:01,320 and talk about what a legend they were. 879 00:31:01,480 --> 00:31:02,760 (LAUGHTER) 880 00:31:02,920 --> 00:31:05,480 For main, we're making a gochujang chicken parmi 881 00:31:05,640 --> 00:31:08,160 with enoki fries and green apple slaw. 882 00:31:08,320 --> 00:31:10,800 I think this is so much more exciting than just a parmi. 883 00:31:10,960 --> 00:31:13,400 The Gochujang nap sauce is elite. 884 00:31:13,560 --> 00:31:17,080 It gives it this interesting, spicy sort of flavour. 885 00:31:17,240 --> 00:31:19,040 And the enoki fries are unbelievable. 886 00:31:19,200 --> 00:31:20,120 Yeah. 887 00:31:20,280 --> 00:31:21,200 You happy for these in the ice bath now? 888 00:31:21,360 --> 00:31:22,560 I'm happy for those in the ice bath now. 889 00:31:22,720 --> 00:31:23,680 The purpose of the ice bath, 890 00:31:23,840 --> 00:31:24,720 the enoki mushrooms 891 00:31:24,880 --> 00:31:25,880 is so that they hold their form. 892 00:31:26,040 --> 00:31:27,880 So, they sort of hit the oil, 893 00:31:28,040 --> 00:31:30,760 they fan out, get really hard and crispy in a batter. 894 00:31:30,920 --> 00:31:33,080 This is our hero, the gochujang. 895 00:31:33,240 --> 00:31:35,680 This gochujang just makes it beautiful. 896 00:31:35,840 --> 00:31:37,280 We both like spice. 897 00:31:37,440 --> 00:31:38,920 So, it's taking a classic, 898 00:31:39,080 --> 00:31:41,280 adding a spicy element that makes sense. 899 00:31:41,440 --> 00:31:44,240 I think it actually makes this dish better than the original. 900 00:31:44,400 --> 00:31:47,000 Angus, I'm currently working on this chicken. 901 00:31:47,160 --> 00:31:49,200 With my chicken, I wanna make sure that they're all uniform. 902 00:31:49,360 --> 00:31:51,000 They look the same, similar size, 903 00:31:51,160 --> 00:31:52,200 so that I know that my cook times 904 00:31:52,360 --> 00:31:53,760 are gonna be the same. 905 00:31:53,920 --> 00:31:56,680 I mean, it's probably the classic pub dish. 906 00:31:56,840 --> 00:31:58,880 Do you want me to apply the gochujang? 907 00:31:59,040 --> 00:32:00,200 Yeah, yeah, yeah, yeah. 908 00:32:00,360 --> 00:32:01,520 But I think that people are gonna think 909 00:32:01,680 --> 00:32:03,440 that this is an improvement on the classic. 910 00:32:03,600 --> 00:32:04,960 The parmis are all going in the oven. 911 00:32:05,120 --> 00:32:07,920 Let's put them in. You happy with that? Beautiful. 912 00:32:08,080 --> 00:32:09,840 I'd be surprised if there was anyone 913 00:32:10,000 --> 00:32:11,960 at the table who hadn't had a chicken parmi before. 914 00:32:14,600 --> 00:32:16,240 It may sound very un-Australian, 915 00:32:16,400 --> 00:32:19,000 but I've actually never eaten a chicken parmi. 916 00:32:19,160 --> 00:32:20,080 (GASPS) 917 00:32:20,240 --> 00:32:22,960 Whoa, whoa, whoa. This is a lie. 918 00:32:24,400 --> 00:32:25,880 That's another bombshell. 919 00:32:26,040 --> 00:32:27,200 It's-it's completely true. 920 00:32:29,080 --> 00:32:30,080 Are you even Australian 921 00:32:30,240 --> 00:32:31,680 if you've never had a parmi? 922 00:32:31,840 --> 00:32:34,200 Jane, have you ever had a parmi? 923 00:32:34,360 --> 00:32:35,640 No, never. 924 00:32:35,800 --> 00:32:36,720 What? 925 00:32:36,880 --> 00:32:38,320 (FUNNY MUSIC) 926 00:32:38,480 --> 00:32:40,520 No. Wow. OK. 927 00:32:40,680 --> 00:32:41,840 We could not count 928 00:32:42,000 --> 00:32:43,800 how many chicken parmis we've had. 929 00:32:43,960 --> 00:32:46,000 When we first arrived here in Australia, 930 00:32:46,160 --> 00:32:48,160 we used to work in a schnitzel shop. 931 00:32:48,320 --> 00:32:50,000 We used to eat chicken parma 932 00:32:50,160 --> 00:32:53,320 almost every single day. 933 00:32:53,480 --> 00:32:55,440 So, if someone was coming to Australia 934 00:32:55,600 --> 00:32:58,120 for a typical Aussie pub meal, 935 00:32:58,280 --> 00:32:59,640 would you not say have a parmi? 936 00:32:59,800 --> 00:33:01,080 No. I would never say that. 937 00:33:03,320 --> 00:33:05,040 Why? Is it a thing? 938 00:33:05,200 --> 00:33:06,200 Yeah. Yeah. 939 00:33:06,360 --> 00:33:07,960 I feel like that's Aussie. 940 00:33:08,120 --> 00:33:09,280 So, even though we haven't 941 00:33:09,440 --> 00:33:10,680 had a parmi before, 942 00:33:10,840 --> 00:33:11,720 we've seen people 943 00:33:11,880 --> 00:33:13,400 eating a parmi in front of us, 944 00:33:13,560 --> 00:33:15,120 and we've seen some people enjoy it. 945 00:33:15,280 --> 00:33:17,120 So, yeah. 946 00:33:17,280 --> 00:33:18,880 To slather something in a tomato sauce 947 00:33:19,040 --> 00:33:21,920 with cheese and ham is not my thing really. 948 00:33:23,280 --> 00:33:24,240 How do they know 949 00:33:24,400 --> 00:33:25,280 what Australian-styled food 950 00:33:25,440 --> 00:33:26,720 is if they're not eating it? 951 00:33:26,880 --> 00:33:28,000 If you just get a parmi... 952 00:33:28,160 --> 00:33:29,880 Mm. We've got drama. 953 00:33:30,040 --> 00:33:31,240 We're home cooks, 954 00:33:31,400 --> 00:33:33,440 so we're forgetting that part here a little bit. 955 00:33:33,600 --> 00:33:35,920 We're like, "This is stuff that we would home cook." 956 00:33:36,080 --> 00:33:38,560 Alisha, what you've just said is correct. 957 00:33:38,720 --> 00:33:41,840 It's in the title, My Kitchen Rules. 958 00:33:42,000 --> 00:33:42,920 Yeah. 959 00:33:43,080 --> 00:33:45,120 And I'm excited for this menu. 960 00:33:45,280 --> 00:33:47,360 What is your ideal parmi? 961 00:33:47,520 --> 00:33:48,680 What makes a good one? Well, it's gotta have... 962 00:33:48,840 --> 00:33:52,280 Well, it either has the... Is it the Napoleon... 963 00:33:52,440 --> 00:33:55,120 Napoli sort of sauce. Napoleon. (LAUGHS) 964 00:33:55,280 --> 00:33:57,520 Now, we do an ice cream on the top. 965 00:33:57,680 --> 00:33:58,600 What is Napoleon sauce? 966 00:33:58,760 --> 00:33:59,720 What is Napoleon sauce? 967 00:34:04,080 --> 00:34:05,040 I don't know what it is. 968 00:34:05,200 --> 00:34:07,120 I don't know all these finessing, 969 00:34:07,280 --> 00:34:08,560 magical herbs I've never heard of. 970 00:34:08,720 --> 00:34:11,160 I don't need to know all fancy, extra little dancy things. 971 00:34:11,320 --> 00:34:12,280 I'm no chef. 972 00:34:12,440 --> 00:34:13,360 I don't know what that stuff is. 973 00:34:13,520 --> 00:34:14,920 Yeah, I don't know what the gongany are. 974 00:34:15,080 --> 00:34:16,320 The what? I'm not even gonna give a whang... 975 00:34:16,480 --> 00:34:18,160 Gongania gonga. Gongungang. 976 00:34:18,320 --> 00:34:19,640 (LAUGHTER) Gochujang. 977 00:34:19,800 --> 00:34:21,240 Gochujang. I don't know what that is. 978 00:34:23,440 --> 00:34:25,320 It's a Korean red pepper paste. 979 00:34:27,680 --> 00:34:29,560 So, no Napoleon sauce. 980 00:34:29,720 --> 00:34:31,680 (LAUGHTER) 981 00:34:31,840 --> 00:34:34,280 Oh, my god, I'm just not here for it. 982 00:34:34,440 --> 00:34:35,400 The fact that everyone just thinks 983 00:34:35,560 --> 00:34:36,640 you have no idea what everyone's 984 00:34:36,800 --> 00:34:38,120 talking about or what's on a menu. 985 00:34:38,280 --> 00:34:39,200 It's not a great feeling 986 00:34:39,360 --> 00:34:40,560 and I'm over it and I'm pissed. 987 00:34:42,320 --> 00:34:43,920 (UPBEAT MUSIC) 988 00:34:44,080 --> 00:34:45,760 Angus, that chicken is cooked. Cooked. 989 00:34:45,920 --> 00:34:47,200 I'll blow torch them on the plate. Yeah? 990 00:34:47,360 --> 00:34:48,280 Yes, please. That'd be great. 991 00:34:48,440 --> 00:34:50,040 For the main, we've got this nice, big, 992 00:34:50,200 --> 00:34:51,320 beautiful, moist, 993 00:34:51,480 --> 00:34:53,920 gold and crispy chicken breast. 994 00:34:54,080 --> 00:34:57,040 That's gonna just make that cheese nice and umami. 995 00:34:57,200 --> 00:34:59,200 I'm hoping the chicken needs to be really nice 996 00:34:59,360 --> 00:35:00,560 and moist all the way through. 997 00:35:00,720 --> 00:35:02,240 Are you happy for me to start plating coleslaw? 998 00:35:02,400 --> 00:35:03,320 Yes, I am, mate. 999 00:35:03,480 --> 00:35:05,640 We've got our rustic little green apple slaw, 1000 00:35:05,800 --> 00:35:07,960 and it's gonna be this sweetness, 1001 00:35:08,120 --> 00:35:10,960 acid, savoury, juicy bite. 1002 00:35:11,120 --> 00:35:12,280 And we just need to make 1003 00:35:12,440 --> 00:35:13,760 those fried enoki mushrooms 1004 00:35:13,920 --> 00:35:14,920 as our chips. 1005 00:35:15,080 --> 00:35:16,080 This is do or die. 1006 00:35:16,240 --> 00:35:17,800 No mistakes now, Simon. 1007 00:35:17,960 --> 00:35:20,400 Every chicken parmi comes with fries, right? 1008 00:35:20,560 --> 00:35:23,160 So, we've got enoki mushrooms this time. 1009 00:35:23,320 --> 00:35:26,240 We want them to be crispy and crunchy. 1010 00:35:26,400 --> 00:35:28,080 What's happening over there, Simon? 1011 00:35:28,240 --> 00:35:29,520 (BEEP) They're not frying. 1012 00:35:29,680 --> 00:35:31,480 (INTENSE MUSIC) 1013 00:35:31,640 --> 00:35:33,640 It's not gonna be good? No. 1014 00:35:33,800 --> 00:35:35,080 It's a select bunch... Yeah. 1015 00:35:35,240 --> 00:35:36,400 ..that are not really coming out. 1016 00:35:36,560 --> 00:35:38,160 It's because they're waterlogged. 1017 00:35:38,320 --> 00:35:39,200 Um... 1018 00:35:39,360 --> 00:35:40,920 Yeah, that's-that's where they're coming at us. 1019 00:35:41,080 --> 00:35:42,880 Is there still more prepped? 1020 00:35:43,040 --> 00:35:44,080 Yeah, there's still some prepped. 1021 00:35:44,240 --> 00:35:46,640 Alright. Just a small one. Just a small one. 1022 00:35:46,800 --> 00:35:47,920 (INTENSE MUSIC) 1023 00:35:48,080 --> 00:35:49,160 It's not frying. 1024 00:35:49,320 --> 00:35:51,360 We're in a competition and time 1025 00:35:51,520 --> 00:35:52,680 is not something that we have. 1026 00:35:52,840 --> 00:35:54,720 This chicken needs to go out now. 1027 00:35:54,880 --> 00:35:56,040 And because that chicken had come out of the oven, 1028 00:35:56,200 --> 00:35:57,120 it was nice and hot, 1029 00:35:57,280 --> 00:35:58,640 it's still internally cooking. 1030 00:35:58,800 --> 00:36:01,960 So, now we're risking overcooked chicken and no fries. 1031 00:36:02,120 --> 00:36:03,880 What do you think? Is there a solution? 1032 00:36:04,040 --> 00:36:05,560 I just can't believe how much pressure there is. 1033 00:36:05,720 --> 00:36:07,600 One little slip and it can all go wrong. 1034 00:36:07,760 --> 00:36:10,160 These have got me really tilted. 1035 00:36:14,480 --> 00:36:16,240 (INTENSE MUSIC) 1036 00:36:16,400 --> 00:36:18,640 At the second instant restaurant, 1037 00:36:18,800 --> 00:36:24,520 Angus and Simon's crispy fried sides are fast becoming a giant flop. 1038 00:36:24,680 --> 00:36:26,600 They're not frying. 1039 00:36:26,760 --> 00:36:28,400 Yeah, no, that's-that's where they're coming at us. 1040 00:36:29,720 --> 00:36:30,840 They're sloppy. 1041 00:36:31,000 --> 00:36:32,240 These enoki mushrooms, 1042 00:36:32,400 --> 00:36:35,120 we want them to be crispy and crunchy. 1043 00:36:35,280 --> 00:36:37,320 But they're waterlogged. 1044 00:36:37,480 --> 00:36:39,280 This chicken needs to go out now. 1045 00:36:39,440 --> 00:36:42,080 If we redo these mushrooms, we delay. 1046 00:36:42,240 --> 00:36:43,600 I'm worried that the chicken 1047 00:36:43,760 --> 00:36:45,760 is gonna start to overcook. 1048 00:36:45,920 --> 00:36:47,040 Are you gonna be able to save them? Yeah, well. 1049 00:36:47,200 --> 00:36:49,520 Is there gonna be enough good ones to-to get by? 1050 00:36:49,680 --> 00:36:51,320 I'm gonna have to work some magic. 1051 00:36:55,960 --> 00:36:57,960 We've been to some pretty awesome places. 1052 00:36:58,120 --> 00:37:00,520 Favourite city in the whole world is Palermo in Sicily. 1053 00:37:00,680 --> 00:37:02,800 We've been there twice... Twice in the last few years. 1054 00:37:02,960 --> 00:37:06,000 ..in the last couple of years, but for an extended period of time. 1055 00:37:06,160 --> 00:37:07,280 We love Florence. 1056 00:37:07,440 --> 00:37:08,840 We love Florence. Love Florence. 1057 00:37:09,000 --> 00:37:09,920 Yeah. Yeah. 1058 00:37:10,080 --> 00:37:11,560 And then the Greek Islands, of course, obviously. 1059 00:37:11,720 --> 00:37:12,640 Mykonos in particular... Yes. 1060 00:37:12,800 --> 00:37:14,480 ..although it's become a lot busier now 1061 00:37:14,640 --> 00:37:15,600 in the last few years. 1062 00:37:15,760 --> 00:37:17,560 That must be really nice. Yeah. 1063 00:37:17,720 --> 00:37:19,080 Let's go travelling. Well, that felt like... 1064 00:37:19,240 --> 00:37:20,600 And Sicily's incredible. 1065 00:37:20,760 --> 00:37:22,000 Have you been to Sicily before? 1066 00:37:22,160 --> 00:37:23,120 No. 1067 00:37:23,280 --> 00:37:24,240 Well, we've done this 1068 00:37:24,400 --> 00:37:25,880 and we've been here and we do this. 1069 00:37:26,040 --> 00:37:27,760 Me and Dee didn't have that sort of lifestyle. 1070 00:37:27,920 --> 00:37:28,880 We grew up real. 1071 00:37:29,040 --> 00:37:30,000 We grew up a bit rougher. 1072 00:37:30,160 --> 00:37:31,640 Actually, Taormina in Sicily... 1073 00:37:31,800 --> 00:37:33,320 Taormina. Did you like Taormina? 1074 00:37:33,480 --> 00:37:35,000 Love Taormina. 1075 00:37:35,160 --> 00:37:37,000 We travel. And guess what? 1076 00:37:37,160 --> 00:37:38,360 I love Bali. 1077 00:37:39,760 --> 00:37:41,280 I think the thing is when you're travelling, 1078 00:37:41,440 --> 00:37:42,560 you just have to try everything. 1079 00:37:42,720 --> 00:37:45,000 What you're exposed to expands your mind. 1080 00:37:45,160 --> 00:37:46,800 Do you think then if you're not as exposed 1081 00:37:46,960 --> 00:37:50,600 to a whole range of flavours and cuisines 1082 00:37:50,760 --> 00:37:52,080 that you have a less developed palette? 1083 00:37:52,240 --> 00:37:54,040 I do. I do think that. 1084 00:37:55,160 --> 00:37:57,240 100%. 1085 00:37:57,400 --> 00:37:58,520 It's probably the... 1086 00:37:58,680 --> 00:38:01,000 Yeah, the more you see and taste... ..the biggest driver. 1087 00:38:01,160 --> 00:38:03,200 ..the more you're educated about what you're eating. 1088 00:38:03,360 --> 00:38:05,120 I feel like there's lots of foods though 1089 00:38:05,280 --> 00:38:07,440 that are still from cultures that are around where we are, 1090 00:38:07,600 --> 00:38:08,640 even if we haven't travelled. 1091 00:38:08,800 --> 00:38:09,720 Yeah. 1092 00:38:09,880 --> 00:38:10,800 Like I haven't travelled to all these places, 1093 00:38:10,960 --> 00:38:13,120 and I don't believe that that's held me back 1094 00:38:13,280 --> 00:38:15,840 from being able to try different foods. 1095 00:38:16,000 --> 00:38:18,680 Unfortunately, because they haven't travelled, 1096 00:38:18,840 --> 00:38:20,040 they don't understand 1097 00:38:20,200 --> 00:38:22,160 that you actually do need to travel 1098 00:38:22,320 --> 00:38:23,320 to grow your knowledge. 1099 00:38:25,440 --> 00:38:26,920 (INTENSE MUSIC) 1100 00:38:27,080 --> 00:38:28,240 Alright, last push. 1101 00:38:28,400 --> 00:38:29,320 How many have we got left to plate? 1102 00:38:29,480 --> 00:38:31,000 We've got five left to plate. 1103 00:38:31,160 --> 00:38:32,240 I'm used to pressure. 1104 00:38:32,400 --> 00:38:34,720 In fact, sometimes you have to carry the coffin. 1105 00:38:34,880 --> 00:38:36,360 I'm wearing my three-piece suit. 1106 00:38:36,520 --> 00:38:38,600 I'm sweating the house down. My hands are getting slippery. 1107 00:38:38,760 --> 00:38:39,880 You sweat without a three-piece suit. 1108 00:38:40,040 --> 00:38:42,320 Yeah, but do you think I'm gonna let someone's granddad 1109 00:38:42,480 --> 00:38:44,160 slip out of my hands and onto the floor? 1110 00:38:44,320 --> 00:38:46,080 No. You got to have faith. 1111 00:38:47,280 --> 00:38:48,760 We've just done the best we can 1112 00:38:48,920 --> 00:38:50,120 with what's happened in the kitchen tonight. 1113 00:38:50,280 --> 00:38:51,160 The best thing about 1114 00:38:51,320 --> 00:38:52,520 doing this with Simon 1115 00:38:52,680 --> 00:38:54,000 is I think we don't lose our cool. 1116 00:38:54,160 --> 00:38:55,840 Well, we're gonna have to split this into three, mate. 1117 00:38:56,000 --> 00:38:57,200 Well, that one's not ideal. 1118 00:38:57,360 --> 00:38:58,240 It's not, 1119 00:38:58,400 --> 00:39:01,320 but it's the best we can actually serve up at the moment. 1120 00:39:01,480 --> 00:39:02,600 We're just gonna have to cop it. 1121 00:39:02,760 --> 00:39:04,200 I know some of these mushrooms 1122 00:39:04,360 --> 00:39:05,400 aren't looking too good. 1123 00:39:05,560 --> 00:39:09,280 It was a lot harder to get the crisp on some of these enoki fries, 1124 00:39:09,440 --> 00:39:10,320 but at this point 1125 00:39:10,480 --> 00:39:11,440 we've just got to get them out 1126 00:39:11,600 --> 00:39:14,520 because if that chicken overcooked, it's a fail. 1127 00:39:14,680 --> 00:39:15,960 Right. This will be our last one. 1128 00:39:17,760 --> 00:39:18,720 OK. 1129 00:39:18,880 --> 00:39:19,800 I knew we at least had 1130 00:39:19,960 --> 00:39:21,080 two really good ones 1131 00:39:21,240 --> 00:39:22,320 for Colin and Manu. 1132 00:39:22,480 --> 00:39:23,800 So, that made me feel a little bit better. 1133 00:39:23,960 --> 00:39:25,080 That helped me. Yeah. 1134 00:39:25,240 --> 00:39:26,960 That's what I wanna serve to Colin and Manu. 1135 00:39:27,120 --> 00:39:28,040 Yep. Are you happy with that? 1136 00:39:28,200 --> 00:39:29,120 I think that looks great. Beautiful. 1137 00:39:29,280 --> 00:39:30,200 I'll take this one for Colin. Sure. 1138 00:39:30,360 --> 00:39:31,480 And I'll take this to Manu, just that last one. 1139 00:39:31,640 --> 00:39:32,560 Thanks, mate. Beautiful. 1140 00:39:32,720 --> 00:39:33,800 Let's go, mate. Nice. 1141 00:39:35,200 --> 00:39:36,440 I'm hoping the chicken 1142 00:39:36,600 --> 00:39:37,560 is still moist, 1143 00:39:37,720 --> 00:39:39,720 but at this stage, I don't really know. 1144 00:39:39,880 --> 00:39:42,760 (INTENSE MUSIC) 1145 00:39:51,160 --> 00:39:52,760 Mains are now served. 1146 00:39:52,920 --> 00:39:55,800 (INTENSE MUSIC) 1147 00:40:01,800 --> 00:40:03,320 Sorry. Oh, my god, yum. 1148 00:40:03,480 --> 00:40:04,880 Thank you so much. It looks good. 1149 00:40:05,040 --> 00:40:05,960 I know. Yum. 1150 00:40:06,120 --> 00:40:07,280 I'm so excited to dig in. 1151 00:40:07,440 --> 00:40:08,560 Big parmi. 1152 00:40:08,720 --> 00:40:10,160 Ladies. Thank you so much. 1153 00:40:10,320 --> 00:40:11,440 No worries. 1154 00:40:11,600 --> 00:40:12,520 It's so big. 1155 00:40:12,680 --> 00:40:15,000 This is just a massive chicken breast, 1156 00:40:15,160 --> 00:40:16,280 the size of my fist. 1157 00:40:16,440 --> 00:40:17,640 (CHUCKLES) 1158 00:40:17,800 --> 00:40:19,920 Thank you so much. What's going on here? 1159 00:40:20,080 --> 00:40:21,000 Oh, sorry. That's my fault. 1160 00:40:21,160 --> 00:40:22,720 Sorry. Thank you. So sorry. 1161 00:40:22,880 --> 00:40:24,360 Thank you. 1162 00:40:24,520 --> 00:40:28,200 The presentation, it wasn't very elegant. 1163 00:40:28,360 --> 00:40:29,280 Yeah. 1164 00:40:29,440 --> 00:40:30,720 There also wasn't much gochujang, 1165 00:40:30,880 --> 00:40:32,080 and the enoki mushroom 1166 00:40:32,240 --> 00:40:33,800 on my plate was quite soggy. 1167 00:40:33,960 --> 00:40:34,920 Mm. 1168 00:40:37,120 --> 00:40:40,080 (INTENSE MUSIC) 1169 00:40:56,400 --> 00:40:59,320 Seeing the judges eat our main course, 1170 00:40:59,480 --> 00:41:01,880 I was relieved that we got the dish out. 1171 00:41:03,720 --> 00:41:06,240 But I'm still very worried about the chicken 1172 00:41:06,400 --> 00:41:09,720 because if that chicken overcooked, it's ruined. 1173 00:41:09,880 --> 00:41:13,400 And some of these are enoki fries, some of them end up a bit sloppy. 1174 00:41:13,560 --> 00:41:15,440 (INTENSE MUSIC) 1175 00:41:16,720 --> 00:41:18,120 Coming up... 1176 00:41:18,280 --> 00:41:21,960 around the table, the sides are drawn... 1177 00:41:22,120 --> 00:41:23,200 Are you grumpy, Alisha? 1178 00:41:23,360 --> 00:41:25,000 Don't even. 1179 00:41:25,160 --> 00:41:26,640 Is there like a drama? 1180 00:41:26,800 --> 00:41:28,160 No drama for me. 1181 00:41:28,320 --> 00:41:30,840 I'm a strong woman. I stand up for myself. 1182 00:41:31,000 --> 00:41:33,800 Everyone's looking at her like, "Oh, poor Tiffany." 1183 00:41:33,960 --> 00:41:35,040 (TENSE MUSIC) 1184 00:41:35,200 --> 00:41:37,560 ..and tensions boil over. 1185 00:41:37,720 --> 00:41:39,000 Australia, I'm a real cook. 1186 00:41:39,160 --> 00:41:41,040 I'm being made to look like an absolute idiot. 1187 00:41:41,200 --> 00:41:42,560 I'm just done with it. 1188 00:41:42,720 --> 00:41:43,800 (INTENSE MUSIC) 1189 00:41:43,960 --> 00:41:45,720 That's the first of 2026. 1190 00:41:49,640 --> 00:41:51,920 After a disappointing entree 1191 00:41:52,080 --> 00:41:53,840 and some kitchen chaos, 1192 00:41:54,000 --> 00:41:57,680 best mates Angus and Simon have served their main dish, 1193 00:41:57,840 --> 00:41:59,480 gochujang chicken parmi 1194 00:41:59,640 --> 00:42:02,760 with enoki fries and green apple slaw. 1195 00:42:02,920 --> 00:42:06,640 At this point, we're not feeling great. 1196 00:42:06,800 --> 00:42:08,320 I know that some of our mains 1197 00:42:08,480 --> 00:42:09,440 are better than others, 1198 00:42:09,600 --> 00:42:11,640 and the enoki fries, they're a little bit soggy. 1199 00:42:13,120 --> 00:42:16,600 I'm hoping the chicken is still moist inside, 1200 00:42:16,760 --> 00:42:18,560 but at this stage, I don't really know. 1201 00:42:21,040 --> 00:42:22,240 Thank you, boys. 1202 00:42:25,680 --> 00:42:26,720 Bon appetite. 1203 00:42:37,440 --> 00:42:38,680 Yum. 1204 00:42:43,200 --> 00:42:44,600 What are you thinking? Mm. 1205 00:42:47,520 --> 00:42:49,320 Alright. 1206 00:42:49,480 --> 00:42:50,760 Alisha. One sec. 1207 00:42:50,920 --> 00:42:53,040 She's... (LAUGHTER) 1208 00:42:56,480 --> 00:42:58,520 It's a thick piece of chicken, let me tell you that. 1209 00:42:58,680 --> 00:43:03,320 But it was quite succulent, if you will. 1210 00:43:03,480 --> 00:43:05,040 It was good. 1211 00:43:05,200 --> 00:43:07,080 I actually like the enoki mushroom. 1212 00:43:07,240 --> 00:43:08,920 It actually is seasoned well, 1213 00:43:09,080 --> 00:43:11,520 and then the batter is light and airy. 1214 00:43:11,680 --> 00:43:16,280 The mushroom, mine still had the roots attached to it, 1215 00:43:16,440 --> 00:43:18,040 which was a bit gross. 1216 00:43:18,200 --> 00:43:23,120 The slaw was a bit rustically cut, bit sloppy. 1217 00:43:23,280 --> 00:43:25,200 Just could have been executed better. 1218 00:43:26,440 --> 00:43:28,560 My enoki mushrooms were crispy, 1219 00:43:28,720 --> 00:43:30,520 which was great, and they're actually really tasty. 1220 00:43:30,680 --> 00:43:31,600 It's really well cooked. 1221 00:43:31,760 --> 00:43:33,080 Like it's still super juicy 1222 00:43:33,240 --> 00:43:34,960 and it's such a thick cut of chicken. 1223 00:43:35,120 --> 00:43:36,280 That's really impressive. 1224 00:43:36,440 --> 00:43:38,160 Yeah, mine was cooked perfectly fine. 1225 00:43:38,320 --> 00:43:39,640 It was nice. It was yum. 1226 00:43:39,800 --> 00:43:42,560 Um, the slaw was missing a bit of punch, like zing. 1227 00:43:42,720 --> 00:43:45,040 There wasn't that, like, acid 1228 00:43:45,200 --> 00:43:48,600 or vinegar in the slaw that I normally get. 1229 00:43:48,760 --> 00:43:53,200 I think you said acid. (CHUCKLES) Acid. 1230 00:43:53,360 --> 00:43:55,800 I'm very thrown by that comment. 1231 00:43:55,960 --> 00:43:57,680 Acid on a salad. 1232 00:43:57,840 --> 00:44:00,040 Are you wanting to burn your whole intestines? 1233 00:44:00,200 --> 00:44:02,000 Are we looking for the word "acidic" here 1234 00:44:02,160 --> 00:44:03,840 or am I going with the wrong one here? 1235 00:44:04,000 --> 00:44:06,480 Well, acid, it is an ingredient. 1236 00:44:06,640 --> 00:44:07,960 Like it needs more acid. 1237 00:44:08,120 --> 00:44:09,040 It is a term. OK. 1238 00:44:09,200 --> 00:44:11,280 Acid to me is something I pour down a drain 1239 00:44:11,440 --> 00:44:13,280 to clear out the (BLEEP) clogs but... 1240 00:44:13,440 --> 00:44:14,360 (TENSE MUSIC) 1241 00:44:14,520 --> 00:44:15,400 Hey, you know what? 1242 00:44:15,560 --> 00:44:16,720 You can say the word acid. 1243 00:44:16,880 --> 00:44:18,040 In fact, it is not incorrect. 1244 00:44:18,200 --> 00:44:19,120 What's happening? 1245 00:44:19,280 --> 00:44:21,520 I was just picking it up because if it was thrown at me, 1246 00:44:21,680 --> 00:44:23,880 it would've been picked up from, like, someone would've said, 1247 00:44:24,040 --> 00:44:25,120 "Oh, jeez, you said it funny." 1248 00:44:25,280 --> 00:44:27,560 Is there like a drama over acid here? 1249 00:44:27,720 --> 00:44:29,160 No drama from me. 1250 00:44:29,320 --> 00:44:32,160 (INTENSE MUSIC) 1251 00:44:32,320 --> 00:44:33,240 But if it was me, 1252 00:44:33,400 --> 00:44:34,680 it would've been thrown at being like, 1253 00:44:34,840 --> 00:44:35,920 "Is that the word to use?" 1254 00:44:37,640 --> 00:44:40,720 Don't push me 'cause I am close to the edge. 1255 00:44:40,880 --> 00:44:42,040 We've been made to seem like 1256 00:44:42,200 --> 00:44:43,440 we're pretty much idiots. 1257 00:44:43,600 --> 00:44:44,960 People think we just have no idea 1258 00:44:45,120 --> 00:44:46,080 what we're talking about. 1259 00:44:46,240 --> 00:44:47,520 If I'd said it, 1260 00:44:47,680 --> 00:44:49,400 I'd be picked up on it in a second. 1261 00:44:49,560 --> 00:44:51,440 (INTENSE MUSIC) 1262 00:44:53,000 --> 00:44:54,960 (GENTLE MUSIC) 1263 00:44:57,920 --> 00:45:01,480 Gentlemen, for main course you served us gochujang 1264 00:45:01,640 --> 00:45:06,240 chicken parmi with enoki fries and green apple slaw. 1265 00:45:08,000 --> 00:45:11,360 The chicken was cooked perfectly. It was really, really juicy. 1266 00:45:11,520 --> 00:45:13,080 Cheese oozing out, 1267 00:45:13,240 --> 00:45:15,880 melting on top with a beautiful crunch. 1268 00:45:16,040 --> 00:45:20,040 I'm really enjoying the ingredients that you're trying to play with. 1269 00:45:20,200 --> 00:45:21,760 You know you've got things like kimchi 1270 00:45:21,920 --> 00:45:24,560 that get slap in the face, gochujang slap in the face. 1271 00:45:24,720 --> 00:45:29,600 That gochujang has got such an amazing strong flavour 1272 00:45:29,760 --> 00:45:32,160 that it was missing a little on that plate. 1273 00:45:33,800 --> 00:45:36,120 And if you're gonna put it on the menu, 1274 00:45:36,280 --> 00:45:37,400 just be bold with it. 1275 00:45:37,560 --> 00:45:38,760 Just don't be shy. 1276 00:45:40,600 --> 00:45:43,280 The slaw, I think that was an afterthought. 1277 00:45:43,440 --> 00:45:46,280 Like, if it's a green apple slaw, there should be more green apple. 1278 00:45:46,440 --> 00:45:50,320 I used to do a similar dish and I used to do the apple. 1279 00:45:50,480 --> 00:45:53,600 And I used to slice it in thicker rounds 1280 00:45:53,760 --> 00:45:55,680 for the acid of the apple. 1281 00:45:57,000 --> 00:45:58,000 So, when you... 1282 00:45:58,160 --> 00:46:00,760 You could get that sort of cleans your palate. 1283 00:46:00,920 --> 00:46:03,120 Oh, when Colin decides 1284 00:46:03,280 --> 00:46:06,160 to use acid in his feedback, 1285 00:46:06,320 --> 00:46:08,280 I'm absolutely fuming. 1286 00:46:11,040 --> 00:46:12,920 Listen, there's one more course to go. 1287 00:46:13,080 --> 00:46:15,840 I believe in your cuisine. 1288 00:46:16,000 --> 00:46:17,800 Just don't hold back. 1289 00:46:17,960 --> 00:46:19,320 Thanks, guys. Thank you. 1290 00:46:23,800 --> 00:46:25,520 Alright, Simon, all honesty. 1291 00:46:25,680 --> 00:46:27,960 I'm not gonna say we got let off light, 1292 00:46:28,120 --> 00:46:30,360 but-but you know what? 1293 00:46:30,520 --> 00:46:33,520 I thought they could have given us, you know, a fair scolding. 1294 00:46:33,680 --> 00:46:34,600 Yes. 1295 00:46:34,760 --> 00:46:35,680 I'm still feeling energised 1296 00:46:35,840 --> 00:46:36,720 to finish this night off on a great note. 1297 00:46:36,880 --> 00:46:40,080 Yeah, look, I think it's that last ditch effort. 1298 00:46:40,240 --> 00:46:41,960 We've got one thing left to do. 1299 00:46:42,120 --> 00:46:44,080 We know that we can do this one really, really well. 1300 00:46:44,240 --> 00:46:45,960 We're gonna have to reset here. 1301 00:46:46,120 --> 00:46:48,360 I think we're needing a big chest bump. 1302 00:46:48,520 --> 00:46:49,680 Come on, mate! Great stuff. Ooh. 1303 00:46:49,840 --> 00:46:52,280 Ooh. Ooh. 1304 00:46:52,440 --> 00:46:53,600 Come on! 1305 00:46:53,760 --> 00:46:54,840 OK. Concentrate. 1306 00:46:55,000 --> 00:46:55,920 Head in the game, 1307 00:46:56,080 --> 00:46:57,040 focus on our dessert, 1308 00:46:57,200 --> 00:46:58,120 and get it done. 1309 00:46:58,280 --> 00:46:59,200 Right, Simon, 1310 00:46:59,360 --> 00:47:01,160 you're gonna look after the butterscotch sauce. 1311 00:47:01,320 --> 00:47:02,720 I'm just gonna get onto the sesame snap. 1312 00:47:02,880 --> 00:47:05,440 For dessert tonight, we're making a coconut panna cotta 1313 00:47:05,600 --> 00:47:08,040 with a sesame snap and a butterscotch sauce. 1314 00:47:08,200 --> 00:47:09,840 I've got the panna cottas 1315 00:47:10,000 --> 00:47:12,120 in the fridge to set. 1316 00:47:12,280 --> 00:47:14,800 I'm gonna start caramelising the sugar 1317 00:47:14,960 --> 00:47:16,200 for the sesame snap. 1318 00:47:16,360 --> 00:47:18,200 I know we've hadn't had everything gone our way, 1319 00:47:18,360 --> 00:47:20,000 but if we nail this dessert, 1320 00:47:20,160 --> 00:47:21,960 we're still in for a shot of a decent score. 1321 00:47:22,120 --> 00:47:23,040 Yep. 1322 00:47:23,200 --> 00:47:24,440 Don't know if we're gonna knock the girls off, but... 1323 00:47:24,600 --> 00:47:25,480 Mid-60s? 1324 00:47:25,640 --> 00:47:26,560 ..we've actually taken 1325 00:47:26,720 --> 00:47:27,800 a few hits to the body 1326 00:47:27,960 --> 00:47:29,440 and maybe a couple to the face, 1327 00:47:29,600 --> 00:47:32,360 but we're still standing 1328 00:47:32,520 --> 00:47:34,520 and we're gonna take it the full nine rounds. 1329 00:47:34,680 --> 00:47:36,680 Do you know the funny thing is when we go out there, 1330 00:47:36,840 --> 00:47:39,040 the feeling seems to be the guests are having a great time. 1331 00:47:39,200 --> 00:47:40,120 Yeah. 1332 00:47:40,280 --> 00:47:41,200 I think the guests are having a great time tonight. 1333 00:47:41,360 --> 00:47:43,240 (INTENSE MUSIC) 1334 00:47:51,640 --> 00:47:53,160 Are you...are you grumpy, Alisha? 1335 00:47:54,480 --> 00:47:55,560 Don't even. 1336 00:47:55,720 --> 00:47:56,600 What's up? 1337 00:47:56,760 --> 00:47:57,680 No, nothing. 1338 00:47:57,840 --> 00:48:00,600 (INTENSE MUSIC) 1339 00:48:00,760 --> 00:48:02,960 No, I pull someone up on something 1340 00:48:03,120 --> 00:48:04,840 when I've had shit thrown the whole time 1341 00:48:05,000 --> 00:48:09,000 about things that can I do or can I pronounce? 1342 00:48:09,160 --> 00:48:11,400 And then you still back it up with the acid. 1343 00:48:11,560 --> 00:48:14,800 The reason I put it in there was to show you how it's used. 1344 00:48:14,960 --> 00:48:16,240 It wasn't a dig at you. 1345 00:48:17,880 --> 00:48:19,840 I've been made to look like an absolute idiot. 1346 00:48:20,000 --> 00:48:22,120 I'm just done with it. I'm absolutely done. 1347 00:48:22,280 --> 00:48:23,640 (INTENSE MUSIC) 1348 00:48:23,800 --> 00:48:24,880 We breaking up. 1349 00:48:32,000 --> 00:48:34,280 That's the first of 2026. 1350 00:48:34,440 --> 00:48:37,280 (DRAMATIC MUSIC) 1351 00:48:37,440 --> 00:48:39,240 Drama. Walk out. 1352 00:48:39,400 --> 00:48:40,320 Where is she? 1353 00:48:40,480 --> 00:48:42,200 (DRAMATIC MUSIC) 1354 00:48:42,360 --> 00:48:44,240 Yep. Oh, dear. 1355 00:48:44,400 --> 00:48:45,960 I have to cop it the whole way through. 1356 00:48:46,120 --> 00:48:47,960 I pick one person up for something, 1357 00:48:48,120 --> 00:48:50,520 and then I'm still slammed there looking like an idiot. 1358 00:48:50,680 --> 00:48:52,560 I'm (BLEEP) over it. 1359 00:48:52,720 --> 00:48:53,680 Someone get our bag. 1360 00:48:54,760 --> 00:48:55,800 Come on. 1361 00:48:55,960 --> 00:48:57,240 I'm definitely at breaking point. 1362 00:48:57,400 --> 00:49:00,800 I'm ready to just lose it. 1363 00:49:00,960 --> 00:49:03,360 I'm absolutely boiling over. 1364 00:49:05,160 --> 00:49:06,640 At Angus and Simon's 1365 00:49:06,800 --> 00:49:09,240 instant restaurant, 1366 00:49:09,400 --> 00:49:14,040 chaos has been unleashed over a single word. 1367 00:49:14,200 --> 00:49:16,480 I will never use acid 1368 00:49:16,640 --> 00:49:19,120 in any of my reviews anymore. 1369 00:49:19,280 --> 00:49:20,920 I have to cop it the whole way through. 1370 00:49:21,080 --> 00:49:22,960 I pick one person up for something, 1371 00:49:23,120 --> 00:49:25,840 and then I'm still slammed there looking like an idiot. 1372 00:49:26,000 --> 00:49:27,160 I'm sitting next to the door. 1373 00:49:27,320 --> 00:49:28,440 I can hear screaming. Screaming outside. 1374 00:49:28,600 --> 00:49:29,520 Is it screaming 1375 00:49:29,680 --> 00:49:30,640 or do they just have 1376 00:49:30,800 --> 00:49:31,880 very loud voices? 1377 00:49:33,720 --> 00:49:35,320 I'll go and see what the problem is, will I? 1378 00:49:35,480 --> 00:49:36,480 Exactly. 1379 00:49:36,640 --> 00:49:40,160 I wish I had a big laundry tub of popcorn 1380 00:49:40,320 --> 00:49:42,000 and I'd just be there eating. 1381 00:49:42,160 --> 00:49:44,160 (INTENSE MUSIC) 1382 00:49:44,320 --> 00:49:45,920 Here he comes. You don't hate me. 1383 00:49:46,080 --> 00:49:47,440 Yes, we do. Yes, I (BLEEP) do, bro. 1384 00:49:47,600 --> 00:49:48,880 Oh, I am fuming. 1385 00:49:49,040 --> 00:49:50,480 It's the way... It's a word. 1386 00:49:50,640 --> 00:49:51,800 Don't back it up like that. 1387 00:49:51,960 --> 00:49:53,440 Just go with whatever. I'm not taking sides. 1388 00:49:53,600 --> 00:49:55,480 That's it. I'm not taking sides. Oh, It looks like it. 1389 00:49:55,640 --> 00:49:56,800 I definitely have to say that 1390 00:49:56,960 --> 00:49:58,320 I was surprised that Colin came out. 1391 00:49:58,480 --> 00:49:59,440 That was appreciated. 1392 00:49:59,600 --> 00:50:01,400 Alright. See you later. 1393 00:50:01,560 --> 00:50:03,560 I'm just so done with us 1394 00:50:03,720 --> 00:50:05,160 being put onto the spot 1395 00:50:05,320 --> 00:50:06,240 and just having to take it. 1396 00:50:06,400 --> 00:50:07,360 She's sitting there and everyone's 1397 00:50:07,520 --> 00:50:08,440 looking at her like, 1398 00:50:08,600 --> 00:50:09,720 "Oh, poor Tiffany". 1399 00:50:09,880 --> 00:50:11,760 (INTENSE MUSIC) 1400 00:50:13,440 --> 00:50:15,280 Poor Tiffany. Tiffany... 1401 00:50:15,440 --> 00:50:17,040 Tiffany, how do you feel? ..are you OK? 1402 00:50:18,200 --> 00:50:19,720 Do you feel like it was directed to you? 1403 00:50:19,880 --> 00:50:21,080 What do you think? 1404 00:50:21,240 --> 00:50:22,160 It's a real shock. 1405 00:50:22,320 --> 00:50:23,960 It was really upsetting. 1406 00:50:24,120 --> 00:50:25,400 Like, it was really confronting as well. 1407 00:50:25,560 --> 00:50:28,280 Yeah, it's not called for. 1408 00:50:28,440 --> 00:50:30,360 I'm just not, um... Used to that? 1409 00:50:30,520 --> 00:50:31,560 No, of course I'm not used to that. 1410 00:50:31,720 --> 00:50:33,600 Mm. I'm a strong woman. 1411 00:50:33,760 --> 00:50:34,920 I stand up for myself. 1412 00:50:35,080 --> 00:50:36,000 If I was incorrect, 1413 00:50:36,160 --> 00:50:38,160 I would've gone, "Yeah, my bad." 1414 00:50:38,320 --> 00:50:39,640 I don't wanna feed into it. 1415 00:50:39,800 --> 00:50:41,000 Just didn't think that it needed 1416 00:50:41,160 --> 00:50:42,400 rebuttal, basically. 1417 00:50:44,160 --> 00:50:46,440 The thing is, I don't care about 1418 00:50:46,600 --> 00:50:48,200 what I (BLEEP) said in picking someone out. 1419 00:50:48,360 --> 00:50:50,400 I'll take it. Australia, I'm a real cook. 1420 00:50:50,560 --> 00:50:52,360 I don't know your (BLEEP) special herbs. 1421 00:50:52,520 --> 00:50:55,240 Do I know how to cook? Yes. I can homestyle cook for you. 1422 00:50:55,400 --> 00:50:56,880 I'll pull one person up on something 1423 00:50:57,040 --> 00:50:58,480 that they said that would've been pulled on me, 1424 00:50:58,640 --> 00:51:01,560 being like, "Oh, is acid going in salad or is it acidic?" 1425 00:51:01,720 --> 00:51:03,080 That exit is not going to be 1426 00:51:03,240 --> 00:51:04,160 the last for us. 1427 00:51:04,320 --> 00:51:06,080 We're not gonna show that we're gonna give up that easy. 1428 00:51:06,240 --> 00:51:07,800 We're ready to put our food on the plate 1429 00:51:07,960 --> 00:51:09,200 and show them what we're actually made of 1430 00:51:09,360 --> 00:51:11,160 and we can cook. 1431 00:51:11,320 --> 00:51:13,520 Hi! (ALL CHEER) 1432 00:51:13,680 --> 00:51:15,640 Yeah, I thought this party would be boring without me, 1433 00:51:15,800 --> 00:51:16,720 so I decided to come back. 1434 00:51:16,880 --> 00:51:18,960 Welcome back. Thank you. 1435 00:51:19,120 --> 00:51:20,920 Don't worry about this guy behind me. 1436 00:51:21,080 --> 00:51:24,560 I've been working with Colin side by side for about ten years, 1437 00:51:24,720 --> 00:51:28,320 so about six to eight months a year together. 1438 00:51:28,480 --> 00:51:31,320 I get that he can be quite annoying at times. 1439 00:51:31,480 --> 00:51:33,280 (LAUGHTER) 1440 00:51:33,440 --> 00:51:35,480 I also spend eight months of the year with you. 1441 00:51:35,640 --> 00:51:37,640 Yeah, but that's not... I'm not the problem here. 1442 00:51:37,800 --> 00:51:38,800 (LAUGHTER) 1443 00:51:41,000 --> 00:51:42,240 Look, we're here to have fun. 1444 00:51:42,400 --> 00:51:43,320 And that poor dinner party 1445 00:51:43,480 --> 00:51:44,400 without us for that time, 1446 00:51:44,560 --> 00:51:45,920 oh, that must have been sad. 1447 00:51:46,080 --> 00:51:47,640 I tell you, sad, sad, sad. 1448 00:51:49,480 --> 00:51:51,160 (UPBEAT MUSIC) 1449 00:51:51,320 --> 00:51:54,000 Just taste a little bit of this caramel for the sesame snap. 1450 00:51:54,160 --> 00:51:56,560 (UPBEAT MUSIC) 1451 00:51:56,720 --> 00:51:58,160 I just burnt the shit out of my tongue. 1452 00:51:58,320 --> 00:51:59,400 Is it really hot? Yeah. 1453 00:51:59,560 --> 00:52:01,400 Yeah. It's caramel, it's (BLEEP) hot! 1454 00:52:01,560 --> 00:52:03,040 Jesus. 1455 00:52:03,200 --> 00:52:04,640 I just said, taste this. 1456 00:52:04,800 --> 00:52:06,960 Actual lava on your tongue. 1457 00:52:07,120 --> 00:52:09,040 Um, you know, not good. 1458 00:52:09,200 --> 00:52:11,760 Alright, let's just get it all out 1459 00:52:11,920 --> 00:52:12,840 on the plane here. 1460 00:52:13,000 --> 00:52:14,920 For dessert, we've got the coconut panna cotta 1461 00:52:15,080 --> 00:52:16,080 with a sesame snap 1462 00:52:16,240 --> 00:52:17,400 and a butterscotch sauce. 1463 00:52:17,560 --> 00:52:18,920 That can just go off to the side now. 1464 00:52:19,080 --> 00:52:20,640 We'll break that apart as we need it. 1465 00:52:20,800 --> 00:52:22,600 I'm just gonna test one of these panna cottas, 1466 00:52:22,760 --> 00:52:23,680 just make this sure they're set. 1467 00:52:23,840 --> 00:52:25,760 As I said, if they're not set, 1468 00:52:25,920 --> 00:52:27,800 let's just forget about all those other steps, alright? 1469 00:52:27,960 --> 00:52:28,880 (LAUGHS) 1470 00:52:29,040 --> 00:52:30,240 'Cause it's really not gonna make a difference. 1471 00:52:30,400 --> 00:52:32,160 Tonight has been pretty disappointing 1472 00:52:32,320 --> 00:52:33,400 from a perspective of 1473 00:52:33,560 --> 00:52:34,480 we are playing to win 1474 00:52:34,640 --> 00:52:35,560 and we wanna continue 1475 00:52:35,720 --> 00:52:36,880 to make good food. 1476 00:52:37,040 --> 00:52:38,400 This is my new method. What do you think of this? 1477 00:52:38,560 --> 00:52:39,440 (CHUCKLES) 1478 00:52:39,600 --> 00:52:40,640 I just read about it the other day. 1479 00:52:40,800 --> 00:52:43,240 (UPBEAT MUSIC) 1480 00:52:43,400 --> 00:52:45,080 I heard a noise. Oh, wait, it's flopped out. 1481 00:52:45,240 --> 00:52:46,280 It works. 1482 00:52:46,440 --> 00:52:48,560 They're supposed to have a really smooth texture. 1483 00:52:48,720 --> 00:52:49,640 It looked like a chihuahua 1484 00:52:49,800 --> 00:52:50,720 had been nibbling at it. 1485 00:52:50,880 --> 00:52:52,520 (CHUCKLES) Looks good. 1486 00:52:52,680 --> 00:52:53,640 Does it taste good? 1487 00:52:53,800 --> 00:52:55,600 Let's have a go. Alright. 1488 00:52:55,760 --> 00:52:59,120 When I taste, I'm looking for that coconut in the panna cotta. 1489 00:53:00,920 --> 00:53:01,880 Oh, it's nice. 1490 00:53:02,040 --> 00:53:03,640 The coconut flavour is there. 1491 00:53:03,800 --> 00:53:05,000 It's not as prominent maybe 1492 00:53:05,160 --> 00:53:06,800 as we would've originally have liked it, 1493 00:53:06,960 --> 00:53:08,360 but it's all starting to shape up nicely. 1494 00:53:08,520 --> 00:53:10,120 (INSTRUMENTAL MUSIC) 1495 00:53:10,280 --> 00:53:11,280 Alright. 1496 00:53:11,440 --> 00:53:12,480 Let's talk about dessert, shall we? 1497 00:53:12,640 --> 00:53:15,520 I actually really like panna cottas. I do. Relatively easy. 1498 00:53:15,680 --> 00:53:17,960 Hopefully, it's not drenched in the butterscotch. 1499 00:53:18,120 --> 00:53:20,040 Yeah, it's going to be sweet on sweet. 1500 00:53:20,200 --> 00:53:21,640 No, I'm excited about the dessert, 1501 00:53:21,800 --> 00:53:25,080 and I think just load on the butterscotch sauce personally. 1502 00:53:25,240 --> 00:53:27,120 (INTENSE MUSIC) 1503 00:53:31,280 --> 00:53:32,960 We're just getting these in the hot water bath. 1504 00:53:33,120 --> 00:53:34,680 They should just melt some of that gels in it 1505 00:53:34,840 --> 00:53:36,080 and loosen it up. 1506 00:53:36,240 --> 00:53:37,200 It's really make or break now 1507 00:53:37,360 --> 00:53:38,560 for this dessert. 1508 00:53:38,720 --> 00:53:40,240 It needs to be a winner. 1509 00:53:40,400 --> 00:53:42,000 That's a million times better. 1510 00:53:42,160 --> 00:53:43,200 That's a million times better. 1511 00:53:43,360 --> 00:53:45,320 I can't actually describe 1512 00:53:45,480 --> 00:53:47,280 how nice it was to see them. 1513 00:53:47,440 --> 00:53:48,960 You hear this little pop 1514 00:53:49,120 --> 00:53:51,400 and you know that it's all good. 1515 00:53:51,560 --> 00:53:53,400 I'll tell you what, Angus, I'm really relieved 1516 00:53:53,560 --> 00:53:54,960 at how these panna cottas have turned out. 1517 00:53:55,120 --> 00:53:56,960 We've got our panna cotta on the plate, 1518 00:53:57,120 --> 00:53:58,800 we've got the sesame snap, 1519 00:53:58,960 --> 00:54:02,840 we've got the butterscotch sauce and the desiccated coconut on top. 1520 00:54:03,000 --> 00:54:04,080 This could be triumphant. 1521 00:54:04,240 --> 00:54:05,440 It could be triumphant, mate. 1522 00:54:05,600 --> 00:54:07,000 The dessert's all we're thinking about now. 1523 00:54:07,160 --> 00:54:08,520 So, it needs to be perfect. 1524 00:54:08,680 --> 00:54:13,440 Now, I need to do my very, very special, special touch. 1525 00:54:13,600 --> 00:54:14,520 I'm just creating something 1526 00:54:14,680 --> 00:54:16,880 a little bit special for a special lady. 1527 00:54:17,040 --> 00:54:18,280 Do you have any ideas who that might be? 1528 00:54:18,440 --> 00:54:19,960 I think I might have a pretty good idea. 1529 00:54:20,120 --> 00:54:21,280 Does it start with a "D"? 1530 00:54:21,440 --> 00:54:23,280 Starts with a "D". Ends with an "A". 1531 00:54:23,440 --> 00:54:24,360 Sometimes, you know, 1532 00:54:24,520 --> 00:54:25,440 actions speak louder than words, 1533 00:54:25,600 --> 00:54:28,760 and maybe the love part helps us over the line there a little bit. 1534 00:54:28,920 --> 00:54:30,960 I think it looks really appetising, 1535 00:54:31,120 --> 00:54:32,280 and hopefully, everybody likes it. 1536 00:54:32,440 --> 00:54:33,520 I think they will. 1537 00:54:33,680 --> 00:54:35,160 Yeah. We've got our judges here. 1538 00:54:35,320 --> 00:54:36,600 Have you...have you got one for Colin you think? 1539 00:54:36,760 --> 00:54:38,000 I'm liking this one. I'm gonna take this one for Colin. 1540 00:54:38,160 --> 00:54:39,080 Brilliant. I'll take this one for Manu. 1541 00:54:39,240 --> 00:54:40,120 Beautiful. OK. 1542 00:54:40,280 --> 00:54:41,240 Here we go, mate. Let's go. 1543 00:54:41,400 --> 00:54:44,280 (INTENSE MUSIC) 1544 00:54:53,440 --> 00:54:55,040 Dessert is served. 1545 00:54:55,200 --> 00:54:57,080 (INTENSE MUSIC) 1546 00:55:02,680 --> 00:55:03,680 One for you. 1547 00:55:03,840 --> 00:55:04,880 Thank you. A heart for you. 1548 00:55:05,040 --> 00:55:06,520 Oh. Look, I got a love heart. (CHUCKLES) 1549 00:55:06,680 --> 00:55:09,480 Aww, is he in love? 1550 00:55:09,640 --> 00:55:11,360 Woo! (CHUCKLES) 1551 00:55:11,520 --> 00:55:13,720 Is there gonna be a romance? 1552 00:55:13,880 --> 00:55:14,920 I doubt it. 1553 00:55:15,080 --> 00:55:16,600 (INTENSE MUSIC) 1554 00:55:16,760 --> 00:55:19,240 Look, really for us, this is a pinnacle moment. 1555 00:55:19,400 --> 00:55:20,640 We've had the entree come out, 1556 00:55:20,800 --> 00:55:21,720 we thought it was gonna land 1557 00:55:21,880 --> 00:55:22,800 a certain way and it didn't. 1558 00:55:22,960 --> 00:55:24,840 We knew the mains were not gonna land 1559 00:55:25,000 --> 00:55:25,920 the way that we'd sort of 1560 00:55:26,080 --> 00:55:27,200 envisaged and practised. 1561 00:55:27,360 --> 00:55:29,520 If this dessert is a failure, 1562 00:55:29,680 --> 00:55:31,800 I think it'll be Last Orders for us. 1563 00:55:31,960 --> 00:55:33,160 (INTENSE MUSIC) 1564 00:55:35,320 --> 00:55:36,680 In Adelaide, 1565 00:55:36,840 --> 00:55:38,720 Angus and Simon have just served 1566 00:55:38,880 --> 00:55:40,840 their coconut panna cotta dessert, 1567 00:55:41,000 --> 00:55:43,920 praying it isn't dead on arrival. 1568 00:55:44,080 --> 00:55:45,360 I'm still a bit nervous 1569 00:55:45,520 --> 00:55:49,240 from how things have gone tonight, 1570 00:55:49,400 --> 00:55:53,160 but I feel like there is a lot to like in this dessert. 1571 00:55:55,280 --> 00:55:56,880 They're looking great. 1572 00:55:57,040 --> 00:55:58,120 We know that tastes good. 1573 00:55:59,400 --> 00:56:01,040 We're hoping that everyone feels the same way too. 1574 00:56:03,520 --> 00:56:04,560 Thank you, gents. 1575 00:56:04,720 --> 00:56:06,320 Take a break. We'll call you back shortly. 1576 00:56:06,480 --> 00:56:07,440 Thank you. Thank you. 1577 00:56:09,880 --> 00:56:10,920 Bon appetite. 1578 00:56:12,520 --> 00:56:14,920 (GENTLE MUSIC) 1579 00:56:16,560 --> 00:56:17,600 Coconut. 1580 00:56:27,920 --> 00:56:31,000 The panna cotta is really tasty. 1581 00:56:31,160 --> 00:56:32,880 It's lacking a little bit of coconut. 1582 00:56:33,040 --> 00:56:33,960 Overall, 1583 00:56:34,120 --> 00:56:36,480 I think it's a really nice dish. 1584 00:56:41,320 --> 00:56:43,360 What are you thinking? 1585 00:56:43,520 --> 00:56:45,160 I mean, you know desserts 1586 00:56:45,320 --> 00:56:46,880 are not really our thing. 1587 00:56:48,040 --> 00:56:49,200 I'm impressed. 1588 00:56:52,720 --> 00:56:54,600 You should date him. (CHUCKLES) 1589 00:56:56,680 --> 00:56:58,600 Deanne, you better like these desserts 1590 00:56:58,760 --> 00:57:00,280 because you go love heart on yours. 1591 00:57:00,440 --> 00:57:02,920 I did. I got extra coconut heart. 1592 00:57:03,080 --> 00:57:04,240 No, actually... Who is this from? 1593 00:57:04,400 --> 00:57:06,000 Angus or Simon? 1594 00:57:06,160 --> 00:57:07,320 Simon, the single one. 1595 00:57:07,480 --> 00:57:09,160 (CHUCKLES) 1596 00:57:09,320 --> 00:57:10,240 Can you imagine? 1597 00:57:10,400 --> 00:57:11,400 Two single people with nothing 1598 00:57:11,560 --> 00:57:13,120 in common at all. 1599 00:57:13,280 --> 00:57:14,720 (LAUGHTER) 1600 00:57:14,880 --> 00:57:16,000 Love will conquer all, you see? 1601 00:57:16,160 --> 00:57:17,680 Love is blossoming. 1602 00:57:17,840 --> 00:57:19,840 Anyway, enough about that. Let's talk about the dessert. 1603 00:57:20,000 --> 00:57:23,000 Actually, I've never had it, and I actually really enjoyed it. 1604 00:57:23,160 --> 00:57:24,680 I love sweet food and stuff like that. 1605 00:57:24,840 --> 00:57:27,080 I love sweets. I thought it was great. 1606 00:57:27,240 --> 00:57:29,480 I agree. I actually liked all the sweetness. 1607 00:57:29,640 --> 00:57:33,920 I think the panna cotta itself is set really well. 1608 00:57:34,080 --> 00:57:35,080 I love a sweet dessert. 1609 00:57:35,240 --> 00:57:37,560 The panna cotta's probably a touch firm, 1610 00:57:37,720 --> 00:57:39,320 but I actually really liked it altogether. 1611 00:57:39,480 --> 00:57:41,640 I think they've done a great job. 1612 00:57:41,800 --> 00:57:44,720 The panna cotta is perfect. 1613 00:57:44,880 --> 00:57:47,040 The toasted coconuts there I really love. 1614 00:57:47,200 --> 00:57:50,120 Overall, if you, like, try everything together in one bite, 1615 00:57:50,280 --> 00:57:51,320 it's actually nice, so. 1616 00:57:51,480 --> 00:57:54,040 So, you like the entree? Yep. 1617 00:57:54,200 --> 00:57:56,760 OK with the mains and great dessert. 1618 00:57:56,920 --> 00:57:58,520 Yep. Good dessert. Yep. 1619 00:57:58,680 --> 00:58:00,160 It is a simple dish... Mm. 1620 00:58:00,320 --> 00:58:01,960 ..but they have executed it well. 1621 00:58:02,120 --> 00:58:03,520 Yeah. Jane. 1622 00:58:03,680 --> 00:58:05,640 I thought it looked beautiful, 1623 00:58:05,800 --> 00:58:08,040 but all the three different components 1624 00:58:08,200 --> 00:58:10,000 kind of tasted the same. 1625 00:58:10,160 --> 00:58:13,200 And there was no point of difference palette-wise. 1626 00:58:13,360 --> 00:58:15,320 So, I would've loved something a little bit zingy 1627 00:58:15,480 --> 00:58:17,000 at the end just to lift it. 1628 00:58:17,160 --> 00:58:18,800 So, who's ahead for you? 1629 00:58:18,960 --> 00:58:22,280 The boys are ahead, but it's so marginal. 1630 00:58:25,000 --> 00:58:27,280 (INTENSE MUSIC) 1631 00:58:27,440 --> 00:58:29,600 With all three courses complete, 1632 00:58:29,760 --> 00:58:31,240 it's time for each team 1633 00:58:31,400 --> 00:58:35,000 to score Angus and Simon's instant restaurant out of 10. 1634 00:58:36,320 --> 00:58:37,960 (RAIN DOWNPOURS) 1635 00:58:38,120 --> 00:58:40,360 Overall, the night was good minus bit of a drama. 1636 00:58:40,520 --> 00:58:42,160 Well, there was some drama. (CHUCKLES) 1637 00:58:42,320 --> 00:58:44,720 Someone had to stomp out of the pub. 1638 00:58:44,880 --> 00:58:47,400 So, for entree, they gave us... 1639 00:58:47,560 --> 00:58:48,640 The Wagyu sausage roll. 1640 00:58:48,800 --> 00:58:50,720 ..Wagyu sausage roll with kimchi. 1641 00:58:50,880 --> 00:58:52,120 Thoughts? Caramelised onion. 1642 00:58:52,280 --> 00:58:55,440 Well, I think everyone would agree that the Wagyu was a bit dry. 1643 00:58:55,600 --> 00:58:58,240 But the positive was the pastry. 1644 00:58:58,400 --> 00:58:59,920 Pastry, they did a pretty good job. 1645 00:59:00,080 --> 00:59:01,760 I actually really liked their entree. 1646 00:59:01,920 --> 00:59:04,160 Mm. For main, we had the parmis. 1647 00:59:04,320 --> 00:59:06,480 Yep. Good old classic pub parmi. 1648 00:59:06,640 --> 00:59:07,720 Yeah, I mean. Can't go wrong. 1649 00:59:07,880 --> 00:59:09,920 I thought the parmi was just a little bit too thick 1650 00:59:10,080 --> 00:59:11,440 and the slaw, there was just no love. 1651 00:59:11,600 --> 00:59:13,360 Yep. It was an ugly-looking slaw. 1652 00:59:13,520 --> 00:59:14,440 Yeah, sure. 1653 00:59:14,600 --> 00:59:16,440 And then dessert was the panna cotta. 1654 00:59:16,600 --> 00:59:17,520 Yeah. 1655 00:59:17,680 --> 00:59:18,640 I thought that was their best dish for the night. 1656 00:59:18,800 --> 00:59:20,240 100%. Yeah. Really nice. 1657 00:59:20,400 --> 00:59:21,760 Really tasty. Maybe tad firm, but really... 1658 00:59:21,920 --> 00:59:24,040 Yep. Overall, really yummy. 1659 00:59:24,200 --> 00:59:25,120 I've never had it, so it was great. 1660 00:59:25,280 --> 00:59:27,360 The wobble. The jiggle. 1661 00:59:27,520 --> 00:59:28,480 I think it was stunning. 1662 00:59:28,640 --> 00:59:31,640 I also got a heart on mine, so, I think there's love in the air. 1663 00:59:31,800 --> 00:59:34,080 The sweet on the sweet, I think it was perfect. 1664 00:59:34,240 --> 00:59:39,120 Dessert I found too sweet and not coconut enough. 1665 00:59:39,280 --> 00:59:40,200 Unfortunately for me, 1666 00:59:40,360 --> 00:59:42,280 I thought the flavours were all really quite similar. 1667 00:59:42,440 --> 00:59:45,200 It was all toasty this and sesame that. 1668 00:59:47,160 --> 00:59:49,040 So, what are we thinking for our score? 1669 00:59:49,200 --> 00:59:50,360 8? 1670 00:59:50,520 --> 00:59:51,560 Perfect. 1671 00:59:51,720 --> 00:59:52,960 So, yeah, we've come to a decision. 1672 00:59:53,120 --> 00:59:54,120 I think a 6. 1673 00:59:54,280 --> 00:59:55,720 I would agree. 6 is right for me. 1674 00:59:55,880 --> 00:59:57,080 Great. 7. 1675 00:59:57,240 --> 00:59:58,160 I think 7. Yep. 1676 00:59:58,320 --> 00:59:59,560 Yep. 1677 00:59:59,720 --> 01:00:01,480 I'm thinking 6. 1678 01:00:01,640 --> 01:00:02,800 I'm thinking exactly the same thing. 1679 01:00:02,960 --> 01:00:06,280 How do you feel about an overall 6, a 6? 1680 01:00:06,440 --> 01:00:08,200 I agree. 6, 100%. 1681 01:00:08,360 --> 01:00:10,240 (INTENSE MUSIC) 1682 01:00:12,400 --> 01:00:14,360 We did try our best and we left everything out there 1683 01:00:14,520 --> 01:00:16,560 and I think the food we produced 1684 01:00:16,720 --> 01:00:18,120 was pretty good and tasty. 1685 01:00:18,280 --> 01:00:19,200 Let's go. 1686 01:00:19,360 --> 01:00:21,080 (INTENSE MUSIC) 1687 01:00:21,240 --> 01:00:22,800 But a lot would have to go right 1688 01:00:22,960 --> 01:00:24,040 with the scoring tonight for us 1689 01:00:24,200 --> 01:00:25,480 to beat Krysten and Lucy. 1690 01:00:25,640 --> 01:00:28,040 I think it's still possible. 1691 01:00:28,200 --> 01:00:31,440 We think we deserve to be here and we really wanna be here. 1692 01:00:31,600 --> 01:00:33,120 (INSTRUMENTAL MUSIC) 1693 01:00:40,720 --> 01:00:41,920 I'm thinking that 1694 01:00:42,080 --> 01:00:43,080 a lot would have to go right 1695 01:00:43,240 --> 01:00:44,280 with the scoring tonight for us 1696 01:00:44,440 --> 01:00:46,080 to beat Krysten and Lucy. 1697 01:00:46,240 --> 01:00:48,240 First one out the gate, 72. 1698 01:00:48,400 --> 01:00:51,000 I think that actually is gonna be a pretty hard score to chase down. 1699 01:00:51,160 --> 01:00:52,800 Angus and Simon, 1700 01:00:52,960 --> 01:00:57,080 thank you for having us at your instant restaurant Last Orders. 1701 01:00:57,240 --> 01:01:00,400 I'm sure you're dying to hear your scores. 1702 01:01:00,560 --> 01:01:02,320 Not quite. (LAUGHTER) 1703 01:01:02,480 --> 01:01:05,240 The guest teams have given you a combined score of... 1704 01:01:10,520 --> 01:01:13,840 33 out of 50. 1705 01:01:14,000 --> 01:01:15,520 That's one point more 1706 01:01:15,680 --> 01:01:17,120 than Krysten and Lucy. 1707 01:01:18,360 --> 01:01:19,880 We're a little nervous about the scores. 1708 01:01:20,040 --> 01:01:21,720 It is so neck and neck run. 1709 01:01:21,880 --> 01:01:24,000 It's so close. 1710 01:01:24,160 --> 01:01:25,080 And now it's our turn 1711 01:01:25,240 --> 01:01:26,800 we'll be scoring each dish out of 10. 1712 01:01:28,080 --> 01:01:30,160 For our entree, you gave us a Wagyu, 1713 01:01:30,320 --> 01:01:32,560 a sausage roll with caramelised onion, 1714 01:01:32,720 --> 01:01:35,000 chutney and kimchi. 1715 01:01:35,160 --> 01:01:37,280 I really love the crunch of the pastry. 1716 01:01:37,440 --> 01:01:39,960 I like the little doughy bit inside. 1717 01:01:40,120 --> 01:01:41,840 Unfortunately, 1718 01:01:42,000 --> 01:01:44,440 the mix for me was a little bit dry, 1719 01:01:44,600 --> 01:01:46,760 a little bit bland, needed a bit more seasoning. 1720 01:01:48,000 --> 01:01:49,000 I love the concept. 1721 01:01:49,160 --> 01:01:51,240 The kimchi is a great idea, 1722 01:01:51,400 --> 01:01:56,360 though I would've put it inside the mince to make it nice and moist. 1723 01:01:56,520 --> 01:01:58,600 The score I'm giving you for you entree... 1724 01:02:01,280 --> 01:02:03,200 is a 6. 1725 01:02:03,360 --> 01:02:07,240 I score you 6. 1726 01:02:08,960 --> 01:02:10,600 6. It's a good start. 1727 01:02:10,760 --> 01:02:12,360 Means that you're really hitting those notes 1728 01:02:12,520 --> 01:02:13,720 and it maybe just hasn't quite 1729 01:02:13,880 --> 01:02:15,840 come together as a beautiful total dish. 1730 01:02:16,000 --> 01:02:18,000 So, to get a 6, we're pretty wrapped. 1731 01:02:19,200 --> 01:02:20,480 For your main course, 1732 01:02:20,640 --> 01:02:23,280 gochujang chicken parmi 1733 01:02:23,440 --> 01:02:26,840 with enoki fries and green apple slaw. 1734 01:02:28,040 --> 01:02:30,400 Again, great concept, 1735 01:02:30,560 --> 01:02:36,280 but I was a little bit disappointed in the punch of flavours in there. 1736 01:02:36,440 --> 01:02:41,280 The enoki fry was OK, but not great. 1737 01:02:41,440 --> 01:02:44,200 The gochujang should have been a lot more spiciness, 1738 01:02:44,360 --> 01:02:47,040 more sweetness, more of it basically. 1739 01:02:47,200 --> 01:02:49,080 I think you're a bit shy with that. 1740 01:02:49,240 --> 01:02:51,440 Chicken was moist. It was perfectly moist. 1741 01:02:51,600 --> 01:02:56,120 It was huge, so I would, like, sort of work on the portion sizes. 1742 01:02:56,280 --> 01:02:58,040 I think the slaw was the letdown on that. 1743 01:02:58,200 --> 01:03:00,480 It was secondary thought. 1744 01:03:00,640 --> 01:03:02,800 I score you a 6. 1745 01:03:04,240 --> 01:03:06,800 The score I'm giving you is a 6. 1746 01:03:09,840 --> 01:03:12,040 Two sixes, we're falling behind. 1747 01:03:12,200 --> 01:03:13,560 Our hopes are definitely not dashed. 1748 01:03:13,720 --> 01:03:14,640 I think the boys 1749 01:03:14,800 --> 01:03:16,160 are slightly behind us 1750 01:03:16,320 --> 01:03:17,280 at this point in time. 1751 01:03:18,960 --> 01:03:20,520 For dessert, coconut panna cotta 1752 01:03:20,680 --> 01:03:25,080 with sesame snap and a butterscotch sauce. 1753 01:03:25,240 --> 01:03:26,440 Um, 1754 01:03:28,760 --> 01:03:30,640 I thought the flavour of the panna cotta 1755 01:03:30,800 --> 01:03:32,480 was absolutely delicious. 1756 01:03:32,640 --> 01:03:36,640 It's got a beautiful creaminess and silkiness to it. 1757 01:03:36,800 --> 01:03:39,480 Yeah, the coconut lends itself really well to a panna cotta. 1758 01:03:39,640 --> 01:03:42,720 I like the shaved roasted coconut on top. 1759 01:03:42,880 --> 01:03:45,080 The sesame seed snap, 1760 01:03:45,240 --> 01:03:48,800 I think, it was a little bit too sugary. 1761 01:03:48,960 --> 01:03:51,560 I maybe would've hit it with double the amount of sesame 1762 01:03:51,720 --> 01:03:53,440 and maybe a couple of black sesame in there 1763 01:03:53,600 --> 01:03:56,160 'cause there's a lot of sugar going on here. 1764 01:03:56,320 --> 01:03:57,200 And your butterscotch sauce 1765 01:03:57,360 --> 01:03:58,400 was a little, 1766 01:03:58,560 --> 01:03:59,920 you know, bit of salt in there, 1767 01:04:00,080 --> 01:04:02,200 or a bit of acidity in there would've lifted that. 1768 01:04:02,360 --> 01:04:04,880 But overall, it tasted quite nice. 1769 01:04:05,040 --> 01:04:08,520 The score I'm giving you for your desserts is 7. 1770 01:04:11,800 --> 01:04:14,840 Very, very relieving to see that 7. 1771 01:04:15,000 --> 01:04:16,480 We'll take that as our big win. 1772 01:04:16,640 --> 01:04:20,160 For your dessert tonight, I score you 6. 1773 01:04:21,880 --> 01:04:22,880 Angus and Simon, 1774 01:04:23,040 --> 01:04:26,400 that gives you a grand total score of 70. 1775 01:04:28,200 --> 01:04:30,080 I think we're really proud of 70. 1776 01:04:30,240 --> 01:04:32,040 To be so close to Krysten and Lucy, 1777 01:04:32,200 --> 01:04:33,120 I'm really happy with. 1778 01:04:33,280 --> 01:04:34,240 Of course I'd be... 1779 01:04:34,400 --> 01:04:36,160 love to be one above them, 1780 01:04:36,320 --> 01:04:38,320 but I have a feeling that the teams 1781 01:04:38,480 --> 01:04:39,520 are gonna be doing worse than that 1782 01:04:39,680 --> 01:04:40,800 when they find out how hard 1783 01:04:40,960 --> 01:04:41,880 it is in the kitchen. 1784 01:04:42,040 --> 01:04:43,120 Krysten and Lucy 1785 01:04:43,280 --> 01:04:45,160 are seeing a little squeeze of the leg there. 1786 01:04:45,320 --> 01:04:47,080 You two are safe. 1787 01:04:47,240 --> 01:04:49,400 Very relieved. And very happy for the boys. 1788 01:04:49,560 --> 01:04:51,400 Yeah, you guys should give yourselves a pat on the back. 1789 01:04:53,080 --> 01:04:54,800 With their score of 70, 1790 01:04:54,960 --> 01:04:57,160 Angus and Simon are just two points 1791 01:04:57,320 --> 01:04:58,800 behind Krysten and Lucy 1792 01:04:58,960 --> 01:05:00,360 who remain at the top 1793 01:05:00,520 --> 01:05:01,960 of the leaderboard. 1794 01:05:02,120 --> 01:05:03,000 There are four more 1795 01:05:03,160 --> 01:05:04,160 instant restaurants 1796 01:05:04,320 --> 01:05:05,320 in this round. 1797 01:05:06,360 --> 01:05:08,280 Will you be on the bottom 1798 01:05:08,440 --> 01:05:10,160 and will the ladies still be on the top 1799 01:05:10,320 --> 01:05:11,400 after the next cook? 1800 01:05:13,760 --> 01:05:14,760 Where are we going? 1801 01:05:14,920 --> 01:05:17,320 Well, actually, we're not actually going that far, 1802 01:05:17,480 --> 01:05:18,400 funnily enough. 1803 01:05:18,560 --> 01:05:20,880 Oh, just a taxi away, is it? A taxi away. 1804 01:05:21,040 --> 01:05:22,920 Alisha and Deanne... 1805 01:05:24,920 --> 01:05:26,440 What are you expecting from that? 1806 01:05:28,200 --> 01:05:29,200 Oh. What are you hoping for? 1807 01:05:29,360 --> 01:05:31,320 A quiet table to start with. Sure, sure. 1808 01:05:31,480 --> 01:05:33,000 Can you bring the flavour? 1809 01:05:33,160 --> 01:05:34,200 Yes. We'll give it our best. 1810 01:05:34,360 --> 01:05:35,280 We can't wait. 1811 01:05:35,440 --> 01:05:36,360 We cannot wait. 1812 01:05:36,520 --> 01:05:38,200 (PLAYFUL MUSIC) 1813 01:05:38,360 --> 01:05:39,280 Yeah. 1814 01:05:39,440 --> 01:05:40,640 We can't wait to show off what we've actually got. 1815 01:05:40,800 --> 01:05:41,720 Good luck, ladies. 1816 01:05:41,880 --> 01:05:43,360 Thank you. Gents, thank you. 1817 01:05:43,520 --> 01:05:44,440 See you in the next one. 1818 01:05:44,600 --> 01:05:46,240 Bye. Miss you already. (ALL CHEER) 1819 01:05:46,400 --> 01:05:47,320 I feel like 1820 01:05:47,480 --> 01:05:48,880 we need to brace ourselves 1821 01:05:49,040 --> 01:05:50,400 for this instant restaurant. 1822 01:05:50,560 --> 01:05:51,960 Chaotic, here we come. 1823 01:05:52,120 --> 01:05:54,200 (LAUGHTER) This is gonna be a wild ride.