1 00:00:01,200 --> 00:00:02,800 SEPTIMUS CATON (NARRATES): This is it. 2 00:00:02,960 --> 00:00:07,520 The instant restaurant all of Australia's been waiting for. 3 00:00:08,880 --> 00:00:09,920 I'm a food stylist. 4 00:00:11,160 --> 00:00:13,800 Because the last team left to cook... 5 00:00:13,960 --> 00:00:15,640 The food to date for us... 6 00:00:15,800 --> 00:00:17,440 Middle of the road. 7 00:00:17,600 --> 00:00:20,520 You can't plate on something like that 8 00:00:20,680 --> 00:00:22,480 and know what you're doing. 9 00:00:22,640 --> 00:00:24,200 We do have a high standard. 10 00:00:24,360 --> 00:00:26,200 ..have sent expectations... 11 00:00:26,360 --> 00:00:27,840 Yeah, I didn't really like it. 12 00:00:28,000 --> 00:00:29,360 It wasn't a win for me. 13 00:00:29,520 --> 00:00:31,320 ..into the stratosphere. 14 00:00:31,480 --> 00:00:32,760 I'm aiming for 90. 15 00:00:34,160 --> 00:00:35,120 Do we want to win 16 00:00:35,280 --> 00:00:36,160 or do we deserve to win? 17 00:00:36,320 --> 00:00:37,200 That's the question. 18 00:00:37,360 --> 00:00:39,400 They really need to put their money where their mouth is tonight. 19 00:00:39,560 --> 00:00:40,960 (GREETINGS) 20 00:00:41,120 --> 00:00:42,400 Welcome to our house. 21 00:00:42,560 --> 00:00:43,840 You're not eating here tonight. 22 00:00:44,880 --> 00:00:47,200 We're putting on our Sunday best... 23 00:00:47,360 --> 00:00:49,400 We're eating inside a church. 24 00:00:49,560 --> 00:00:50,600 Ooh. 25 00:00:50,760 --> 00:00:53,480 ..as New South Wales stylish foodies, 26 00:00:53,640 --> 00:00:54,600 Jane and Shane... 27 00:00:54,760 --> 00:00:56,160 We're here to up the ante. 28 00:00:56,320 --> 00:00:58,000 We're aiming to be on the top of the ladder by the end 29 00:00:58,160 --> 00:00:59,080 of the night. 30 00:00:59,240 --> 00:01:00,160 Oh. 31 00:01:00,320 --> 00:01:03,480 ..are looking to teach the competition a lesson in taste. 32 00:01:03,640 --> 00:01:06,520 We're not here to cook a chicken schnitzel, you know? 33 00:01:06,680 --> 00:01:09,040 You guys are presenting something beautiful. 34 00:01:09,200 --> 00:01:11,640 But the technique was wrong. 35 00:01:11,800 --> 00:01:13,400 Yeah, I don't agree with you there, mate. 36 00:01:13,560 --> 00:01:15,920 I'm not 100% on board with that. 37 00:01:16,080 --> 00:01:19,080 While Alisha and Deanne pray for a miracle... 38 00:01:19,240 --> 00:01:22,120 I would love for Jane and Shane to really just flop. 39 00:01:22,280 --> 00:01:24,400 ..the dish you'll never believe... 40 00:01:24,560 --> 00:01:27,600 It's controversial, but people are not gonna forget it. 41 00:01:27,760 --> 00:01:32,160 ..will shock the table to the core. 42 00:01:32,320 --> 00:01:33,960 What is that? 43 00:01:35,360 --> 00:01:36,760 At the end of the night, 44 00:01:36,920 --> 00:01:41,080 one team will be sent packing from the competition. 45 00:01:41,240 --> 00:01:43,480 I'm starting to get a little nervous now. 46 00:01:43,640 --> 00:01:44,800 I'm not ready to go home. 47 00:01:44,960 --> 00:01:45,960 I'm sorry to say, 48 00:01:48,080 --> 00:01:49,440 you have been eliminated 49 00:01:49,600 --> 00:01:50,520 from My Kitchen Rules. 50 00:01:50,680 --> 00:01:53,560 (THEME MUSIC) 51 00:02:00,640 --> 00:02:03,560 (DRAMATIC MUSIC) 52 00:02:03,720 --> 00:02:06,080 Tonight, we're in New South Wales's 53 00:02:06,240 --> 00:02:08,280 beautiful Blue Mountains 54 00:02:08,440 --> 00:02:11,000 for the final instant restaurant of the round. 55 00:02:13,920 --> 00:02:16,400 Where stylish foodies, Jane and Shane... 56 00:02:16,560 --> 00:02:17,480 OK. 57 00:02:17,640 --> 00:02:22,200 ..are getting ready to host a very classy instant restaurant. 58 00:02:22,360 --> 00:02:24,760 I think we might start with the draping 59 00:02:24,920 --> 00:02:28,840 because the space in here has such scope for drama. 60 00:02:29,000 --> 00:02:29,880 So, we're excited 61 00:02:30,040 --> 00:02:31,320 for our first cook tonight. 62 00:02:31,480 --> 00:02:32,560 I'm most looking forward 63 00:02:32,720 --> 00:02:34,560 to people walking into our space 64 00:02:34,720 --> 00:02:35,600 and understanding 65 00:02:35,760 --> 00:02:37,520 who we are as people. 66 00:02:37,680 --> 00:02:40,000 I'm thinking the sign would be great here. 67 00:02:40,160 --> 00:02:41,080 The name for our 68 00:02:41,240 --> 00:02:42,120 instant restaurant today 69 00:02:42,280 --> 00:02:43,840 is Lyst Haus. 70 00:02:44,000 --> 00:02:46,640 A list is super important to me, every day I wake up 71 00:02:46,800 --> 00:02:47,720 first thing in the morning, 72 00:02:47,880 --> 00:02:51,040 I write down a list of things that I wanna accomplish. 73 00:02:51,200 --> 00:02:53,880 That's why we've called this space The Lyst Haus. 74 00:02:54,040 --> 00:02:55,040 And the concept 75 00:02:55,200 --> 00:02:59,160 is considered refined, elegant. 76 00:02:59,320 --> 00:03:02,040 So, it's lucky that we're next door to the hall, to be honest. 77 00:03:02,200 --> 00:03:04,800 We're really fortunate to have next door neighbours 78 00:03:04,960 --> 00:03:06,080 in the form of a church, 79 00:03:06,240 --> 00:03:08,760 and they've kindly lent us the hall for the evening. 80 00:03:08,920 --> 00:03:10,320 It looks quite elegant. 81 00:03:10,480 --> 00:03:12,480 So, I'm really hoping that the scale of it 82 00:03:12,640 --> 00:03:15,040 just adds to the drama and it all comes together. 83 00:03:18,080 --> 00:03:19,080 It's good to go that way. 84 00:03:19,240 --> 00:03:21,040 And that way. 85 00:03:21,200 --> 00:03:22,520 We'll get the ruler out. 86 00:03:22,680 --> 00:03:23,640 OK. 87 00:03:23,800 --> 00:03:27,440 So, lowest score so far is 68. 88 00:03:27,600 --> 00:03:28,680 Alisha and Deanne. Yeah. 89 00:03:28,840 --> 00:03:31,720 I don't think that's gonna be a problem for us to get ahead of. 90 00:03:31,880 --> 00:03:33,640 This is gonna be a blockbuster. 91 00:03:33,800 --> 00:03:34,680 Jane and Shane 92 00:03:34,840 --> 00:03:35,720 are the final ones to cook, 93 00:03:35,880 --> 00:03:36,920 they've been banging 94 00:03:37,080 --> 00:03:38,000 on their own drama about 95 00:03:38,160 --> 00:03:39,040 how great they're gonna be. 96 00:03:39,200 --> 00:03:40,960 They have talked a huge game. 97 00:03:41,120 --> 00:03:43,520 Either it's gonna be an absolute catastrophe 98 00:03:43,680 --> 00:03:46,240 or it's gonna be one of the best cooks we've ever seen. 99 00:03:46,400 --> 00:03:49,000 Do you think everyone's gonna be a little bit more critical 100 00:03:49,160 --> 00:03:50,720 than they may have been so far? 101 00:03:50,880 --> 00:03:51,800 Yeah. 102 00:03:51,960 --> 00:03:52,920 And bring it on. 103 00:03:53,080 --> 00:03:54,520 Jane, she's a food stylist. 104 00:03:54,680 --> 00:03:56,720 She's worked with Colin in the past. 105 00:03:56,880 --> 00:03:58,040 There's a lot at stake for them. 106 00:03:58,200 --> 00:03:59,080 They have really 107 00:03:59,240 --> 00:04:00,120 talked up their abilities. 108 00:04:00,280 --> 00:04:02,840 Tonight's their night to show us what they can actually do. 109 00:04:03,000 --> 00:04:05,600 I cannot tell you how pleased I am to be in the kitchen 110 00:04:05,760 --> 00:04:07,520 and not sitting at a table tonight. 111 00:04:07,680 --> 00:04:11,600 It's just a lot of mindless banter about nothing in particular. 112 00:04:11,760 --> 00:04:12,640 Jane and Shane have 113 00:04:12,800 --> 00:04:14,360 definitely made us feel like we are, 114 00:04:14,520 --> 00:04:15,400 you know... We've got 115 00:04:15,560 --> 00:04:16,560 nothing to bring to the table. 116 00:04:16,720 --> 00:04:17,640 Yeah. 117 00:04:17,800 --> 00:04:19,480 Is there a target on their back from us? 118 00:04:19,640 --> 00:04:20,560 Possibly. 119 00:04:20,720 --> 00:04:21,600 I mean, I'm out there 120 00:04:21,760 --> 00:04:22,640 just sharpening up 121 00:04:22,800 --> 00:04:24,120 my arrow darls there, if you will. 122 00:04:28,040 --> 00:04:29,360 Time to hit the shops. 123 00:04:29,520 --> 00:04:30,600 Let's go. 124 00:04:30,760 --> 00:04:31,680 (COUNTDOWN) 125 00:04:31,840 --> 00:04:32,920 With the clock ticking down, 126 00:04:33,080 --> 00:04:34,280 Jane and Shane 127 00:04:34,440 --> 00:04:36,720 have just under four hours... 128 00:04:36,880 --> 00:04:38,440 You know, we're in no rush. 129 00:04:38,600 --> 00:04:39,480 Our strategy today 130 00:04:39,640 --> 00:04:40,800 is really just going to be 131 00:04:40,960 --> 00:04:42,560 to do it as calmly as we can. 132 00:04:42,720 --> 00:04:44,480 I think we'll be OK. 133 00:04:44,640 --> 00:04:48,920 ..to calmly shop for ingredients and prepare their dishes 134 00:04:49,080 --> 00:04:50,600 before the guests arrive. 135 00:04:53,440 --> 00:04:56,560 So as far as our score for our instant restaurant... 136 00:04:56,720 --> 00:04:58,400 It's got to be above 86. Yeah. 137 00:04:58,560 --> 00:05:00,840 I reckon we're aiming for a 90 tonight. 138 00:05:01,000 --> 00:05:01,960 We've always believed that 139 00:05:02,120 --> 00:05:03,360 we could get on top of the ladder. 140 00:05:03,520 --> 00:05:05,640 So, tonight we're aiming for a score of 90. 141 00:05:05,800 --> 00:05:06,800 Certainly like to be the winners at the end of this. 142 00:05:06,960 --> 00:05:07,880 Sure. 143 00:05:08,040 --> 00:05:10,040 Then we're hoping to use that money 144 00:05:10,200 --> 00:05:12,200 to buy a beautiful old palazzo 145 00:05:12,360 --> 00:05:13,800 in Italy. 146 00:05:13,960 --> 00:05:15,680 We need to up the ante a little bit. 147 00:05:15,840 --> 00:05:17,440 I'm feeling confident because 148 00:05:17,600 --> 00:05:19,720 we bring a knowledge of food 149 00:05:19,880 --> 00:05:21,040 and a background 150 00:05:21,200 --> 00:05:23,080 that maybe sets us apart 151 00:05:23,240 --> 00:05:25,240 from some of the other people 152 00:05:25,400 --> 00:05:26,280 at the table. 153 00:05:26,440 --> 00:05:29,240 There's been some decent competition the last two rounds, 154 00:05:29,400 --> 00:05:31,360 but before that we haven't seen anything. 155 00:05:31,520 --> 00:05:32,400 We're not here to cook 156 00:05:32,560 --> 00:05:34,160 a chicken schnitzel, you know, 157 00:05:34,320 --> 00:05:35,760 we're here to up the ante. 158 00:05:35,920 --> 00:05:38,320 And we are gonna just smash it out of the park. 159 00:05:38,480 --> 00:05:39,720 I feel very confident. 160 00:05:39,880 --> 00:05:43,080 This is the last instant restaurant of the round 161 00:05:43,240 --> 00:05:45,960 and probably the most anticipated dinner 162 00:05:46,120 --> 00:05:47,480 of the competition. 163 00:05:47,640 --> 00:05:48,520 Jane and Shane. 164 00:05:48,680 --> 00:05:51,120 She was a stylist, it's gonna look superb. 165 00:05:51,280 --> 00:05:53,360 She knows an awful lot about food. 166 00:05:53,520 --> 00:05:56,440 They've upset a lot of people around the table, 167 00:05:56,600 --> 00:05:58,880 and now tonight they better deliver. 168 00:05:59,040 --> 00:06:00,720 Alright, let's see what we've got. 169 00:06:03,400 --> 00:06:06,040 Have you got any king crab legs? 170 00:06:06,200 --> 00:06:07,320 Have you got anything like that? 171 00:06:07,480 --> 00:06:09,000 We've got the king crab leg. Ah, beautiful. 172 00:06:09,160 --> 00:06:10,200 So, for the entree tonight, 173 00:06:10,360 --> 00:06:12,400 we are making duck egg chawanmushi 174 00:06:12,560 --> 00:06:15,120 with king crab and caviar. 175 00:06:15,280 --> 00:06:17,520 I'll grab both of those. Thank you. 176 00:06:17,680 --> 00:06:19,640 So, the king crab legs are for the entree. 177 00:06:19,800 --> 00:06:21,960 They're gonna go beautifully with that duck egg custard. 178 00:06:22,120 --> 00:06:23,360 Delicious. Yeah, they're so good. 179 00:06:23,520 --> 00:06:27,360 Our food is considered. Our food is not fine dining. 180 00:06:27,520 --> 00:06:29,000 I thought they said no fine dining, 181 00:06:29,160 --> 00:06:30,520 but this is very fine dining. 182 00:06:30,680 --> 00:06:33,680 You've got a lot of expensive ingredients on here 183 00:06:33,840 --> 00:06:35,560 that you would see in a fine dining restaurant. 184 00:06:35,720 --> 00:06:38,520 A chawanmushi is a savoury custard 185 00:06:38,680 --> 00:06:40,960 and it's really like a soft, 186 00:06:41,120 --> 00:06:42,560 silky panna cotta. 187 00:06:42,720 --> 00:06:45,320 You've got crab, we've got caviar. 188 00:06:45,480 --> 00:06:47,040 Is there enough texture there? 189 00:06:47,200 --> 00:06:48,680 There's a lot can go wrong with this dish. 190 00:06:48,840 --> 00:06:50,440 There's also a lot can go right. 191 00:06:51,720 --> 00:06:53,040 Our menu might be 192 00:06:53,200 --> 00:06:54,920 a little bit divisive. 193 00:06:55,080 --> 00:06:56,920 I would assume the majority of people 194 00:06:57,080 --> 00:06:57,690 wouldn't have tried 195 00:06:57,730 --> 00:06:57,920 at least one ingredient 196 00:06:58,080 --> 00:06:59,520 on that menu. 197 00:07:00,720 --> 00:07:04,160 OK, so I think we need to get some spices for the master stock, 198 00:07:04,320 --> 00:07:05,240 but I've got no problem 199 00:07:05,400 --> 00:07:06,280 with divisive 200 00:07:06,440 --> 00:07:07,320 because I think 201 00:07:07,480 --> 00:07:08,600 it starts conversation. 202 00:07:08,760 --> 00:07:10,480 We need five spice powder. 203 00:07:10,640 --> 00:07:11,920 Chinese five spice. There we go. 204 00:07:12,080 --> 00:07:13,280 So, for main tonight, 205 00:07:13,440 --> 00:07:17,240 we are making master stock pigeon chilli cucumber samphire 206 00:07:17,400 --> 00:07:18,320 with a shallot pancake. 207 00:07:19,640 --> 00:07:21,480 I think pigeon is a little bit risky 208 00:07:21,640 --> 00:07:22,560 in a competition like this. 209 00:07:22,720 --> 00:07:24,360 It's definitely risky, but for us, 210 00:07:24,520 --> 00:07:26,120 that's where the excitement sits. 211 00:07:27,160 --> 00:07:28,160 Pigeon. 212 00:07:28,320 --> 00:07:29,280 Well, well, well. 213 00:07:29,440 --> 00:07:30,800 There's heads... (MAKES SOUND) 214 00:07:30,960 --> 00:07:31,880 Going. 215 00:07:32,040 --> 00:07:32,920 But, you know, pigeon, 216 00:07:33,080 --> 00:07:35,920 very unforgiving me because it does not have a lot of fat in it. 217 00:07:36,080 --> 00:07:39,880 It's a very hard bird to cook. 218 00:07:40,040 --> 00:07:42,560 So, if you overcook it, you're basically... 219 00:07:42,720 --> 00:07:43,720 You're eating that. 220 00:07:43,880 --> 00:07:47,280 Yeah, so we need light soy, dark soy. 221 00:07:47,440 --> 00:07:48,360 Jane and Shane 222 00:07:48,520 --> 00:07:50,600 have talked an enormous game, 223 00:07:50,760 --> 00:07:52,440 but Jane seems to know flavour. 224 00:07:52,600 --> 00:07:53,600 She loved our food. 225 00:07:53,760 --> 00:07:55,320 I'm genuinely excited 226 00:07:55,480 --> 00:07:56,400 to try their food. 227 00:07:56,560 --> 00:07:57,440 Me too. 228 00:07:57,600 --> 00:07:58,840 Hi, how are you? I'm great. Thank you. 229 00:07:59,000 --> 00:07:59,880 Give you those. 230 00:08:00,040 --> 00:08:01,120 Thank you. Thank you very much. 231 00:08:01,280 --> 00:08:03,320 We have no idea what style of food we're getting. 232 00:08:03,480 --> 00:08:04,680 So, everyone is just 233 00:08:04,840 --> 00:08:06,320 ready to be wowed. 234 00:08:06,480 --> 00:08:07,480 Thank you. Thank you so much. 235 00:08:07,640 --> 00:08:08,560 See you soon. See you. 236 00:08:08,720 --> 00:08:10,400 Bye. Good luck. 237 00:08:10,560 --> 00:08:11,760 With their shopping done, 238 00:08:11,920 --> 00:08:14,240 Jane and Shane now have three hours 239 00:08:14,400 --> 00:08:16,280 to prepare their elaborate dishes 240 00:08:16,440 --> 00:08:18,080 before the guests arrive. 241 00:08:18,240 --> 00:08:19,520 You ready? Let's do it. 242 00:08:19,680 --> 00:08:20,800 Hey, let's get some aprons on. 243 00:08:20,960 --> 00:08:22,200 I'll do you. Oh. 244 00:08:23,360 --> 00:08:24,320 There you go. 245 00:08:24,480 --> 00:08:26,000 No, I think I'm good, but thanks. OK. 246 00:08:27,640 --> 00:08:31,240 Putting our aprons on is the point at which things 247 00:08:31,400 --> 00:08:32,640 are getting real. 248 00:08:32,800 --> 00:08:35,680 But pressure in the kitchen isn't really a big thing for us. 249 00:08:35,840 --> 00:08:37,080 Yeah, I don't feel pressure. 250 00:08:38,240 --> 00:08:40,080 OK. 251 00:08:40,240 --> 00:08:41,440 What are you gonna start with? 252 00:08:43,520 --> 00:08:46,320 You need to put the pigeons into the master stock 253 00:08:46,480 --> 00:08:47,800 for the main course. 254 00:08:47,960 --> 00:08:48,880 The main course tonight 255 00:08:49,040 --> 00:08:50,920 should really be playing homage 256 00:08:51,080 --> 00:08:52,280 to Chinese food. 257 00:08:52,440 --> 00:08:57,760 The pigeon is very much styled on a traditional duck pancake 258 00:08:57,920 --> 00:08:58,880 type of situation. 259 00:08:59,040 --> 00:09:00,800 So very similar flavours. 260 00:09:00,960 --> 00:09:03,200 So excited about their little heads. 261 00:09:03,360 --> 00:09:04,880 Yeah, a little head on the plate. 262 00:09:05,040 --> 00:09:06,360 We went to a restaurant in Sydney 263 00:09:06,520 --> 00:09:07,400 that we absolutely love, 264 00:09:07,560 --> 00:09:09,120 we had a pigeon dish there, 265 00:09:09,280 --> 00:09:10,960 the plate was beautiful. 266 00:09:12,200 --> 00:09:13,200 Had his little head 267 00:09:13,360 --> 00:09:14,320 sitting there on his feet, 268 00:09:14,480 --> 00:09:17,080 and it was just the drama of it was gorgeous. 269 00:09:17,240 --> 00:09:20,280 It's controversial, but people are not gonna forget it. 270 00:09:20,440 --> 00:09:21,480 They're gonna come away going, 271 00:09:21,640 --> 00:09:24,360 "Oh, they were the people that served us the pigeons 272 00:09:24,520 --> 00:09:27,280 "with the head and the eyes were open." 273 00:09:27,440 --> 00:09:29,720 It was something that we wanted to share 274 00:09:29,880 --> 00:09:31,360 because that's something special. 275 00:09:33,360 --> 00:09:34,800 So, I'm working on the master stock. 276 00:09:34,960 --> 00:09:38,120 That'll infuse the pigeon with some of these beautiful 277 00:09:38,280 --> 00:09:39,480 sort of Asian style flavours. 278 00:09:39,640 --> 00:09:40,680 Cooking our pigeon, 279 00:09:40,840 --> 00:09:41,840 there's a whole bunch of steps 280 00:09:42,000 --> 00:09:43,120 that we're doing. 281 00:09:43,280 --> 00:09:45,000 Firstly, we'll put it into a master stock 282 00:09:45,160 --> 00:09:46,480 because the pigeon's quite bland. 283 00:09:46,640 --> 00:09:49,680 The master stock is everything to infuse them with flavour. 284 00:09:49,840 --> 00:09:51,080 The pigeons are in the stock. 285 00:09:51,240 --> 00:09:52,320 Tuck in their little toes. 286 00:09:52,480 --> 00:09:54,440 Tuck in their little toes. Yeah. 287 00:09:54,600 --> 00:09:56,320 Sleep well, babies. 288 00:10:01,240 --> 00:10:05,080 I'm gonna start on the tomatoes for the desserts. 289 00:10:05,240 --> 00:10:07,960 For dessert we're making tomato sour. 290 00:10:08,120 --> 00:10:10,600 Alright, tomato sour is dessert. 291 00:10:10,760 --> 00:10:12,920 Listen, the title doesn't say much. 292 00:10:13,080 --> 00:10:16,800 Doors wide open on this one, but is it gonna be polarising? 293 00:10:16,960 --> 00:10:18,000 100%. 294 00:10:18,160 --> 00:10:19,200 Definitely banking on. 295 00:10:19,360 --> 00:10:20,280 It's gonna be sour. 296 00:10:20,440 --> 00:10:23,600 So, I think it really reflects us as people 297 00:10:23,760 --> 00:10:25,760 because we are not into sweet things at all. 298 00:10:25,920 --> 00:10:29,640 I'm most excited for the mascarpone tomato gelato. 299 00:10:29,800 --> 00:10:32,200 Do you think anyone's had tomato gelato before? 300 00:10:32,360 --> 00:10:33,240 I'd be surprised. 301 00:10:33,400 --> 00:10:35,320 Dessert doesn't have to be sweet. 302 00:10:35,480 --> 00:10:36,360 It can be savoury, 303 00:10:36,520 --> 00:10:37,680 but it can also be delicious. 304 00:10:37,840 --> 00:10:40,920 To combine those ingredients for the gelato. 305 00:10:41,080 --> 00:10:42,840 This is an idea that came to me literally. 306 00:10:43,000 --> 00:10:44,520 I was lying in bed at nighttime. 307 00:10:44,680 --> 00:10:47,040 I was thinking about ingredients, which is what I do. 308 00:10:47,200 --> 00:10:48,640 Wrote down a list of ingredients 309 00:10:48,800 --> 00:10:50,280 and a dessert came out of it. 310 00:10:50,440 --> 00:10:52,320 Slow churn, yeah. 311 00:10:52,480 --> 00:10:53,520 I think our dessert shows 312 00:10:53,680 --> 00:10:56,280 more creativity than we've seen 313 00:10:56,440 --> 00:10:57,840 in the competition to date. 314 00:10:59,680 --> 00:11:00,640 Oh, wow. 315 00:11:00,800 --> 00:11:04,480 It's literally just essence of tomato. 316 00:11:04,640 --> 00:11:05,560 Beautiful. 317 00:11:05,720 --> 00:11:07,320 It'll be a tasty dessert. 318 00:11:07,480 --> 00:11:09,320 OK, chuck that in the freezer. 319 00:11:11,360 --> 00:11:13,320 So, we've got 15 minutes until the guests arrive. 320 00:11:13,480 --> 00:11:16,280 So, I think let's do put the pigeon into the confit. 321 00:11:16,440 --> 00:11:18,720 Confit is the technique of cooking something 322 00:11:18,880 --> 00:11:21,360 in a low heated oil. 323 00:11:21,520 --> 00:11:22,720 They're feeling beautiful and tender. 324 00:11:22,880 --> 00:11:23,760 Are they? Yeah. 325 00:11:23,920 --> 00:11:24,840 That's great. 326 00:11:25,000 --> 00:11:28,200 What it does is break down the fat in the meat 327 00:11:28,360 --> 00:11:29,520 and makes everything super tender 328 00:11:29,680 --> 00:11:30,600 and super beautiful. 329 00:11:30,760 --> 00:11:32,760 I think we put them in the confit for a little bit longer than 330 00:11:32,920 --> 00:11:33,840 we have been. 331 00:11:34,000 --> 00:11:34,920 Yes, I agree. 332 00:11:35,080 --> 00:11:36,280 I think that'd be great. There we go. 333 00:11:36,440 --> 00:11:37,640 Biggest worry for the main course 334 00:11:37,800 --> 00:11:39,960 really is overcooking a pigeon. 335 00:11:40,120 --> 00:11:41,320 But getting the pigeons 336 00:11:41,480 --> 00:11:44,280 into that confit relatively early, 337 00:11:44,440 --> 00:11:45,600 the worst that could happen is that 338 00:11:45,760 --> 00:11:48,880 they will just sit there and slowly cook away. 339 00:11:49,040 --> 00:11:50,560 It's gonna have a great texture to it. 340 00:11:50,720 --> 00:11:51,640 It'll be nice and tender. 341 00:11:51,800 --> 00:11:53,360 It'll be beautiful. 342 00:11:53,520 --> 00:11:56,400 ('NO HANDS (SIDE A)' BY UPSAHL PLAYS) 343 00:12:02,720 --> 00:12:06,440 So, last on the leaderboard, it's our last chance to get off. 344 00:12:06,600 --> 00:12:07,520 OK, it's getting 345 00:12:07,680 --> 00:12:08,560 to the real part now. 346 00:12:08,720 --> 00:12:10,200 Currently we're at the bottom of the leaderboard, 347 00:12:10,360 --> 00:12:12,440 so I would love for Jane and Shane 348 00:12:12,600 --> 00:12:13,520 to really just flop. 349 00:12:13,680 --> 00:12:15,560 Better be 10 out of 10 plates. 350 00:12:15,720 --> 00:12:16,680 10 out of 10 food. 351 00:12:16,840 --> 00:12:17,760 What do you reckon? 352 00:12:17,920 --> 00:12:19,280 Well, I think that's what they'd like, 353 00:12:19,440 --> 00:12:21,240 but whether they get that or not might be a second story. 354 00:12:21,400 --> 00:12:23,640 What I wanna see on the menu tonight 355 00:12:23,800 --> 00:12:24,920 is a little bit of humble pie 356 00:12:25,080 --> 00:12:26,680 because far out, 357 00:12:26,840 --> 00:12:29,040 we all know that they could do with a slice of that. 358 00:12:29,200 --> 00:12:30,960 Pressure of the kitchen, it's just... 359 00:12:31,120 --> 00:12:32,000 It's real. 360 00:12:32,160 --> 00:12:33,240 Jane and Shane have been really 361 00:12:33,400 --> 00:12:34,720 like brushing that off. 362 00:12:34,880 --> 00:12:36,640 We'll see how they handle the pressure. 363 00:12:38,560 --> 00:12:40,440 (GREETINGS) 364 00:12:40,600 --> 00:12:41,840 How are we? Good! 365 00:12:42,000 --> 00:12:42,920 Come on. (CHUCKLES) 366 00:12:45,680 --> 00:12:47,080 (DOORBELL RINGS) 367 00:12:47,240 --> 00:12:48,160 Is that the door? 368 00:12:49,320 --> 00:12:50,400 (CHUCKLES) 369 00:12:50,560 --> 00:12:52,520 Was that the door? Oh, OK. Wow. 370 00:12:52,680 --> 00:12:54,120 I think that means we've got some visitors. 371 00:12:54,280 --> 00:12:56,800 I think that means we've got guests. Yeah. 372 00:12:56,960 --> 00:12:57,880 OK. Are you ready? 373 00:12:58,040 --> 00:12:59,440 I think there are some people here to see us. 374 00:12:59,600 --> 00:13:00,560 OK, let's go. 375 00:13:00,720 --> 00:13:01,760 Let's open that door. 376 00:13:03,120 --> 00:13:05,280 (GREETINGS) 377 00:13:05,440 --> 00:13:06,440 How are you? 378 00:13:07,760 --> 00:13:09,280 Welcome to our house. 379 00:13:09,440 --> 00:13:11,560 We do have a bit of a curve ball for you. 380 00:13:11,720 --> 00:13:13,040 You're not eating here tonight. 381 00:13:13,200 --> 00:13:15,800 Oh! 382 00:13:15,960 --> 00:13:17,920 Straight away they're like, "Stop." 383 00:13:18,080 --> 00:13:20,960 Does that mean they don't wanna welcome us into their home? 384 00:13:21,120 --> 00:13:22,600 We're peasants. 385 00:13:22,760 --> 00:13:23,760 So follow us. 386 00:13:23,920 --> 00:13:25,040 Oh, we must be getting 387 00:13:25,200 --> 00:13:26,520 a plane off to their palazzo. 388 00:13:26,680 --> 00:13:28,120 (LAUGHS) 389 00:13:29,200 --> 00:13:31,960 Ooh, where are we? 390 00:13:33,200 --> 00:13:34,440 This looks interesting. 391 00:13:38,040 --> 00:13:39,200 We're eating in a church. 392 00:13:39,360 --> 00:13:41,000 We're eating inside a church. 393 00:13:42,480 --> 00:13:43,880 Oh. 394 00:13:44,040 --> 00:13:45,000 Wow! 395 00:13:45,160 --> 00:13:46,160 Oh. 396 00:13:47,600 --> 00:13:49,920 Wow! (WHISTLES) 397 00:13:50,080 --> 00:13:52,840 Maybe we need to pray for some good food. 398 00:13:53,000 --> 00:13:55,120 Dear food gods, 399 00:13:55,280 --> 00:13:56,640 please let my belly be full... 400 00:13:57,840 --> 00:13:58,840 and not rumbling... 401 00:13:59,880 --> 00:14:01,360 and not feel really sicky. 402 00:14:04,080 --> 00:14:05,920 Oh, I was expecting a little bit more. 403 00:14:06,080 --> 00:14:07,160 A lot more. 404 00:14:07,320 --> 00:14:08,880 Got grapes and cabbage. 405 00:14:09,040 --> 00:14:09,960 Yeah. 406 00:14:10,120 --> 00:14:11,640 What does it say? 407 00:14:16,320 --> 00:14:18,280 Cyst waus. Cyst waus. 408 00:14:18,440 --> 00:14:20,280 List waus. 409 00:14:20,440 --> 00:14:21,320 What's the name 410 00:14:21,480 --> 00:14:22,760 of the restaurant, please? 411 00:14:22,920 --> 00:14:23,800 Hi, guys. 412 00:14:23,960 --> 00:14:26,760 Welcome to our instant restaurant, 413 00:14:26,920 --> 00:14:28,080 The Lyst Haus, 414 00:14:28,240 --> 00:14:32,560 which is just really a fancied way of saying List House. 415 00:14:32,720 --> 00:14:35,400 For us, words on a list are really, really important. 416 00:14:35,560 --> 00:14:38,200 They provide a scaffolding for telling a story, 417 00:14:38,360 --> 00:14:40,080 but don't fill in the details. 418 00:14:40,240 --> 00:14:43,440 So, it makes the process of creativity a little bit more 419 00:14:43,600 --> 00:14:44,800 unknown and exciting. 420 00:14:44,960 --> 00:14:46,280 So welcome. 421 00:14:46,440 --> 00:14:47,960 I don't really get it, 422 00:14:48,120 --> 00:14:49,240 you write lists. 423 00:14:49,400 --> 00:14:50,480 What? 424 00:14:50,640 --> 00:14:51,520 We got some cooking to do, 425 00:14:51,680 --> 00:14:52,880 so we're gonna get back to the kitchen. 426 00:14:53,040 --> 00:14:53,960 (LAUGHTER) 427 00:14:54,120 --> 00:14:56,040 Now that you're here, it's kind of all gotten a bit real. 428 00:14:56,200 --> 00:14:57,280 Yes. Yeah, enjoy the pressure. 429 00:14:57,440 --> 00:14:58,360 Thank you. 430 00:14:58,520 --> 00:15:00,040 There's no pressure, but... No pressure. 431 00:15:01,200 --> 00:15:03,120 Jane and Shane. Talk a big game. 432 00:15:03,280 --> 00:15:04,800 Let's see what they can bring. Yeah. 433 00:15:04,960 --> 00:15:06,280 Should we do a bit of a cheers 434 00:15:06,440 --> 00:15:09,760 to the last instant restaurant? 435 00:15:09,920 --> 00:15:11,560 But not to our last. 436 00:15:11,720 --> 00:15:12,640 That's for sure. 437 00:15:12,800 --> 00:15:14,200 (CHEERS) 438 00:15:14,360 --> 00:15:15,800 See you later, Jane and Shane. 439 00:15:15,960 --> 00:15:17,520 (LAUGHTER) 440 00:15:17,680 --> 00:15:19,400 They're gonna be the last to cook, 441 00:15:19,560 --> 00:15:20,840 but the first to go home. 442 00:15:21,960 --> 00:15:23,960 Do you think they're going to be harsh 443 00:15:24,120 --> 00:15:26,160 or do you think they're going to be reasonable? 444 00:15:26,320 --> 00:15:27,640 I think they're hopefully gonna be both. 445 00:15:27,800 --> 00:15:28,840 I think they're gonna be harsh. 446 00:15:29,000 --> 00:15:30,920 I know they're going to be harsh. Yeah. 447 00:15:31,080 --> 00:15:33,040 But I'm hoping that they're also reasonable 448 00:15:33,200 --> 00:15:35,760 when it comes to actually scoring the dishes. 449 00:15:35,920 --> 00:15:37,680 Yeah, I don't know. I don't know. 450 00:15:37,840 --> 00:15:39,160 I think they're gonna be quite harsh. 451 00:15:39,320 --> 00:15:42,080 I felt like there's been a target on my back the entire time. 452 00:15:42,240 --> 00:15:43,360 I don't understand it. 453 00:15:43,520 --> 00:15:44,480 I don't get it. 454 00:15:44,640 --> 00:15:45,560 Do you think, darling, 455 00:15:45,720 --> 00:15:47,200 it's gonna be the plating or do you think 456 00:15:47,360 --> 00:15:49,040 it's going to be everything? 457 00:15:49,200 --> 00:15:54,120 Or just an excuse to have a negative opinion on everything? 458 00:15:54,280 --> 00:15:55,960 They've got to score honestly 459 00:15:56,120 --> 00:15:57,160 with what's on the plate. 460 00:15:57,320 --> 00:16:00,240 Once they get the first dish, the entree out... 461 00:16:01,480 --> 00:16:03,360 and they see how beautiful that looks, 462 00:16:03,520 --> 00:16:08,200 I think that's gonna set us up really well for them going, "Well... 463 00:16:09,360 --> 00:16:11,240 "she can actually make something look great on a plate." 464 00:16:11,400 --> 00:16:12,320 Yes. 465 00:16:12,480 --> 00:16:13,400 Unfortunately, 466 00:16:13,560 --> 00:16:14,680 I don't feel like we're surrounded 467 00:16:14,840 --> 00:16:15,760 by a good bunch of cooks. 468 00:16:15,920 --> 00:16:17,040 I think we've come across one team 469 00:16:17,200 --> 00:16:18,440 who have done a really great job, 470 00:16:18,600 --> 00:16:20,360 one team who did a middling job, 471 00:16:20,520 --> 00:16:21,640 and then a couple of teams 472 00:16:21,800 --> 00:16:22,880 who really didn't do 473 00:16:23,040 --> 00:16:23,960 that great a job. 474 00:16:24,120 --> 00:16:26,880 We have the ability to be on top of the ladder 475 00:16:27,040 --> 00:16:27,920 by the end of our cook. 476 00:16:28,080 --> 00:16:28,960 Our score, 477 00:16:29,120 --> 00:16:31,480 we're still thinking it's starting with a 9? 478 00:16:31,640 --> 00:16:34,320 Yeah, I think...I think we've got to aim big. 479 00:16:34,480 --> 00:16:35,400 Sure. 480 00:16:35,560 --> 00:16:37,200 Or not bother at all. 481 00:16:40,120 --> 00:16:41,400 Well, someone does have to leave. 482 00:16:41,560 --> 00:16:42,640 That's crazy. 483 00:16:42,800 --> 00:16:44,840 Alisha and Deanne, how do you think that Shane and Jane 484 00:16:45,000 --> 00:16:46,120 would feel losing to you two? 485 00:16:46,280 --> 00:16:48,320 I think they would absolutely hate that. 486 00:16:48,480 --> 00:16:49,520 Oh, my god! 487 00:16:49,680 --> 00:16:50,720 I'm not ready to go home. 488 00:16:50,880 --> 00:16:52,280 If we can stay in this competition, 489 00:16:52,440 --> 00:16:53,320 I think we've got 490 00:16:53,480 --> 00:16:54,400 so much more to offer. 491 00:16:54,560 --> 00:16:56,040 We're staying. We're here to stay. 492 00:16:56,200 --> 00:16:57,880 How do we think our dear friends, 493 00:16:58,040 --> 00:16:59,160 Jane and Shane will go tonight? 494 00:16:59,320 --> 00:17:03,120 I don't think that they have realised the pressure will hit. 495 00:17:03,280 --> 00:17:04,160 I feel like 496 00:17:04,320 --> 00:17:05,560 we will be seeing 10s tonight. 497 00:17:05,720 --> 00:17:07,200 We do expect them to bring it. 498 00:17:07,360 --> 00:17:12,560 Is anyone gonna be very critical on how she does her plating today? 499 00:17:12,720 --> 00:17:14,120 100%. Everything. 500 00:17:14,280 --> 00:17:15,840 I'm judging every single thing. 501 00:17:16,000 --> 00:17:17,280 Cutlery at this stage, 502 00:17:17,440 --> 00:17:19,360 a dirty mark on the plate if you will. 503 00:17:19,520 --> 00:17:20,880 I'm taking points off. 504 00:17:21,040 --> 00:17:21,960 Left right centre. 505 00:17:22,120 --> 00:17:23,120 Up, off, off, off, off, off. 506 00:17:23,280 --> 00:17:24,160 If it comes out 507 00:17:24,320 --> 00:17:27,200 and it's anything but really well plated, 508 00:17:27,360 --> 00:17:28,280 I'll be surprised. 509 00:17:28,440 --> 00:17:29,560 We are expecting them 510 00:17:29,720 --> 00:17:30,920 to live up to their own 511 00:17:31,080 --> 00:17:32,120 extremely high standards. 512 00:17:32,280 --> 00:17:33,680 Jane mentioned that 513 00:17:33,840 --> 00:17:36,800 prior to Tiffany and Giancarlo's instant restaurant, 514 00:17:36,960 --> 00:17:40,280 that no other instant restaurant brought flavour. 515 00:17:40,440 --> 00:17:43,440 Jane and Shane are so confident. 516 00:17:43,600 --> 00:17:44,720 I don't think they've seen 517 00:17:44,880 --> 00:17:46,880 anyone at the table as a threat. 518 00:17:47,040 --> 00:17:49,080 They really need to put their money where their mouth is 519 00:17:49,240 --> 00:17:50,320 because the claws 520 00:17:50,480 --> 00:17:51,800 will be out tonight. 521 00:17:51,960 --> 00:17:54,160 They could have a target on their backs, 522 00:17:54,320 --> 00:17:56,240 but I think it's one they have put there fairly 523 00:17:56,400 --> 00:17:57,280 and squarely by themselves. 524 00:17:57,440 --> 00:17:58,360 100%. 525 00:17:59,760 --> 00:18:00,960 Coming up... 526 00:18:01,120 --> 00:18:02,280 Can't afford to have 527 00:18:02,440 --> 00:18:04,200 even one that's not perfect. 528 00:18:04,360 --> 00:18:06,040 Entree is served. 529 00:18:07,080 --> 00:18:10,800 Will Jane's plating prowess impress? 530 00:18:10,960 --> 00:18:12,120 This presentation alone is 10. 531 00:18:12,280 --> 00:18:14,040 It's really beautiful. 532 00:18:14,200 --> 00:18:17,160 Definitely feel like you are in a stunning restaurant. 533 00:18:17,320 --> 00:18:18,240 We are in trouble. 534 00:18:18,400 --> 00:18:22,000 Or is it all just style over substance? 535 00:18:22,160 --> 00:18:24,440 Something's very wrong. (INTENSE MUSIC) 536 00:18:26,360 --> 00:18:29,320 ('TRIGGERS' BY ROYAL BLOOD PLAYS) 537 00:18:32,040 --> 00:18:35,320 It's the final instant restaurant of round one. 538 00:18:35,480 --> 00:18:38,440 And heading to Jane and Shane's Blue Mountains home, 539 00:18:38,600 --> 00:18:41,520 the judges are ready to rumble 540 00:18:41,680 --> 00:18:44,880 because tonight one team will be eliminated. 541 00:18:45,040 --> 00:18:48,640 ('TRIGGERS' BY ROYAL BLOOD CONTINUES) 542 00:18:48,800 --> 00:18:51,640 (DOORBELL RINGS) 543 00:18:51,800 --> 00:18:53,320 Did you hear that? (CHUCKLES) I did. 544 00:18:55,520 --> 00:18:57,000 OK, let's go. OK. 545 00:18:59,600 --> 00:19:00,560 Good evening. Bonsoir! 546 00:19:00,720 --> 00:19:01,600 How are we? Good evening. 547 00:19:01,760 --> 00:19:02,680 Hi, how are you doing? I'm well. How are you going? 548 00:19:02,840 --> 00:19:03,720 Very good, very good. 549 00:19:03,880 --> 00:19:04,760 Hi, darling. Hi, hi. 550 00:19:04,920 --> 00:19:05,880 Good to see you. How are you? 551 00:19:06,040 --> 00:19:07,440 Let us in, let us in. We cannot let you in. 552 00:19:07,600 --> 00:19:08,880 Yeah, the restaurant's closed? 553 00:19:09,040 --> 00:19:10,920 So, there's no restaurant here tonight. 554 00:19:11,080 --> 00:19:13,560 We'll be cooking here, and then we have a surprise for you. 555 00:19:13,720 --> 00:19:15,160 We're gonna take you for a walk down this way. 556 00:19:15,320 --> 00:19:16,480 Yeah. Alright. 557 00:19:16,640 --> 00:19:19,240 So, the ultimate ideal today is to impress Colin and Manu 558 00:19:19,400 --> 00:19:21,600 because their scores definitely have more weight. 559 00:19:21,760 --> 00:19:23,160 OK, so this should be fun. 560 00:19:23,320 --> 00:19:24,960 I hope so. (CHUCKLES) 561 00:19:25,120 --> 00:19:28,320 And for me, their opinion is more relevant. 562 00:19:28,480 --> 00:19:30,000 What's annoying me is that Colin and Manu 563 00:19:30,160 --> 00:19:33,120 are way funnier than me and Simon. 564 00:19:33,280 --> 00:19:34,520 It's really... Well, that's not hard. 565 00:19:34,680 --> 00:19:36,760 (LAUGHTER) 566 00:19:36,920 --> 00:19:39,240 Good evening, bonsoir! Hello. Hello. 567 00:19:39,400 --> 00:19:41,760 (CHEERS AND APPLAUSE) 568 00:19:41,920 --> 00:19:43,720 Speak of the devil and the devil appear. 569 00:19:43,880 --> 00:19:45,520 (LAUGHTER) 570 00:19:45,680 --> 00:19:48,160 Colin and Manu, as always, look very dapper. 571 00:19:48,320 --> 00:19:49,520 Tonight they're kind of twinning. 572 00:19:50,880 --> 00:19:55,440 Welcome Colin and Manu to our instant restaurant Lyst Haus. 573 00:19:55,600 --> 00:19:56,920 Hope you enjoy it. 574 00:19:57,080 --> 00:19:58,000 Well, here we are. 575 00:19:59,080 --> 00:20:02,800 The most anticipated instant restaurant of the round. 576 00:20:02,960 --> 00:20:05,360 As we know, it all comes down to this. 577 00:20:06,520 --> 00:20:10,440 Tonight, either Alisha and Deanne 578 00:20:11,680 --> 00:20:15,400 or Jane and Shane will be eliminated. 579 00:20:17,480 --> 00:20:18,480 Jane and Shane... 580 00:20:19,800 --> 00:20:23,240 you have to beat a score of 68. 581 00:20:24,840 --> 00:20:30,240 Now, no-one has ever been eliminated on a score of 68 before, have they? 582 00:20:30,400 --> 00:20:33,000 So, Jane, Shane, how confident are you guys tonight? 583 00:20:33,160 --> 00:20:35,680 We certainly are aiming to be on the top of the ladder 584 00:20:35,840 --> 00:20:36,760 by the end of the night. 585 00:20:39,880 --> 00:20:41,480 What's on the menu tonight? OK. 586 00:20:41,640 --> 00:20:44,120 So, please turn over your menus. Turn those over. 587 00:20:44,280 --> 00:20:48,240 So, for entree, we have duck chawanmushi. 588 00:20:48,400 --> 00:20:50,440 No, I said that wrong. (CHUCKLES) No, you said that wrong. 589 00:20:51,800 --> 00:20:55,440 For entree, we have duck chawanmushi. 590 00:20:55,600 --> 00:20:56,520 No. 591 00:20:58,640 --> 00:20:59,640 Ooh. 592 00:20:59,800 --> 00:21:03,080 So, for entree, we're having duck chawanmushi. 593 00:21:03,240 --> 00:21:04,160 No. 594 00:21:07,840 --> 00:21:09,240 Chawan. It's chawan. OK. OK. 595 00:21:10,440 --> 00:21:11,480 Ouch. 596 00:21:11,640 --> 00:21:14,880 Look, I love that Jane is unapologetic and... 597 00:21:15,040 --> 00:21:16,000 Knows her star, 598 00:21:16,160 --> 00:21:17,760 but I would never do that to you. 599 00:21:17,920 --> 00:21:20,800 So, for entree tonight, we have duck chawanmushi... 600 00:21:22,960 --> 00:21:24,360 king crab caviar. 601 00:21:26,160 --> 00:21:29,360 For main, we have master stock pigeon... 602 00:21:29,520 --> 00:21:30,440 (CHUCKLES) 603 00:21:32,440 --> 00:21:35,400 ..chilli, cucumber, samphire, and shallot pancake. 604 00:21:37,520 --> 00:21:39,040 We are eating pigeon. 605 00:21:39,200 --> 00:21:40,360 A little bit freaked out. 606 00:21:40,520 --> 00:21:41,960 We have pigeons in the Philippines. 607 00:21:42,120 --> 00:21:43,120 We eat them. 608 00:21:43,280 --> 00:21:45,120 I actually like it. Nice. 609 00:21:45,280 --> 00:21:47,560 Pigeons tastes like chicken. Chicken. 610 00:21:47,720 --> 00:21:49,720 And dessert, we have a tomato sour. 611 00:21:51,640 --> 00:21:52,720 Interesting. 612 00:21:52,880 --> 00:21:53,960 What is that? 613 00:21:55,400 --> 00:21:56,720 Sounds very interesting. 614 00:21:57,840 --> 00:22:01,120 I would say that cat will be amongst the pigeons later on. 615 00:22:01,280 --> 00:22:02,600 (LAUGHTER) 616 00:22:02,760 --> 00:22:04,040 I wish you well. Thank you. 617 00:22:04,200 --> 00:22:05,080 Enjoy guys. Enjoy. 618 00:22:05,240 --> 00:22:08,240 Oh, my god, this menu looks fancy. 619 00:22:08,400 --> 00:22:10,280 I hope it will also taste fancy. 620 00:22:10,440 --> 00:22:11,360 Right. 621 00:22:11,520 --> 00:22:13,000 What do we think of this menu? 622 00:22:13,160 --> 00:22:14,960 Alisha and Deanne, do you feel intimidated 623 00:22:15,120 --> 00:22:16,880 when you look at this menu? 624 00:22:17,040 --> 00:22:17,920 Yeah. 625 00:22:18,080 --> 00:22:19,760 Intimidation, possibly if done well. 626 00:22:19,920 --> 00:22:21,840 I don't know how all this is gonna go together. 627 00:22:22,000 --> 00:22:22,920 So, I guess we'll just see. 628 00:22:23,080 --> 00:22:25,080 How are you hoping it all goes together? 629 00:22:25,240 --> 00:22:26,320 I'm hoping that they all just fail 630 00:22:26,480 --> 00:22:28,320 and it goes to complete and utter shit, so. 631 00:22:28,480 --> 00:22:30,000 (LAUGHTER) That's what we're hoping for. 632 00:22:30,160 --> 00:22:34,360 'Cause they've been pretty harsh on presentation and flavours. 633 00:22:34,520 --> 00:22:36,600 Do you think that might come back to bite them tonight? 634 00:22:36,760 --> 00:22:38,600 Yeah, those pigeons that they're aiming for, 635 00:22:38,760 --> 00:22:40,920 they've literally put a dart on themselves for tonight, 636 00:22:41,080 --> 00:22:42,040 that's for sure. 637 00:22:42,200 --> 00:22:44,960 And I'm coming in ready to go, bing! 638 00:22:47,520 --> 00:22:49,480 (GROOVY MUSIC) 639 00:22:49,640 --> 00:22:50,800 Everyone seems a little bit excited, 640 00:22:50,960 --> 00:22:52,800 not as excited as they thought they were gonna be. 641 00:22:52,960 --> 00:22:55,720 Well, I think they're still figuring out what chawanmushi is. 642 00:22:55,880 --> 00:22:56,800 Sure. 643 00:22:56,960 --> 00:22:58,440 I think you are too with your pronunciation. 644 00:22:58,600 --> 00:23:00,360 That was terrible. I got it right in the end. 645 00:23:00,520 --> 00:23:01,640 Anyway, you did eventually. 646 00:23:01,800 --> 00:23:03,080 OK, we don't have time to talk. 647 00:23:03,240 --> 00:23:04,920 Let's kick into what we're doing. 648 00:23:05,080 --> 00:23:06,560 Excited to get this entree out. 649 00:23:06,720 --> 00:23:10,040 So, for entree, we're making duck egg chawanmushi 650 00:23:10,200 --> 00:23:12,080 with king crab and caviar. 651 00:23:12,240 --> 00:23:13,600 You put the crab in the steam oven first. 652 00:23:13,760 --> 00:23:15,200 Sure. 653 00:23:15,360 --> 00:23:17,520 These are so spiky, these guys. 654 00:23:17,680 --> 00:23:19,680 I'm super excited about the first course. 655 00:23:19,840 --> 00:23:24,040 The entree to me is just a gorgeous, gorgeous dish. 656 00:23:25,160 --> 00:23:27,840 This dish is a savoury egg custard. 657 00:23:28,000 --> 00:23:29,720 It's a Japanese dish. 658 00:23:29,880 --> 00:23:32,440 It's something that we enjoy when we're eating it. 659 00:23:32,600 --> 00:23:35,400 Though we're sort of trying to elevate it slightly today 660 00:23:35,560 --> 00:23:40,440 with beautiful king crab and a pop of caviar on the top. 661 00:23:40,600 --> 00:23:42,320 I'm about to pull that crab out. 662 00:23:43,480 --> 00:23:44,640 Certainly the right colour. 663 00:23:44,800 --> 00:23:45,760 Oh, wow. They look great. 664 00:23:45,920 --> 00:23:47,960 It's really homely. It's really warming. 665 00:23:48,120 --> 00:23:50,880 It's just like a Japanese hug 666 00:23:51,040 --> 00:23:52,040 in a Tokyo winter. 667 00:23:52,200 --> 00:23:54,560 And we normally do spanner crab with this, 668 00:23:54,720 --> 00:23:57,040 but I think this crab is so much better. 669 00:23:58,400 --> 00:23:59,400 Give it some. 670 00:24:00,800 --> 00:24:02,680 Oh, that's actually super satisfying. 671 00:24:02,840 --> 00:24:04,040 I'm really excited about 672 00:24:04,200 --> 00:24:05,200 showing people 673 00:24:05,360 --> 00:24:09,640 a whole lot of different technique and a beautiful place of food. 674 00:24:09,800 --> 00:24:11,480 I might do the duck egg custard. Yep. 675 00:24:11,640 --> 00:24:13,400 So, we'll just need to take the lifts off. 676 00:24:17,240 --> 00:24:18,240 Crack on, hey? 677 00:24:19,360 --> 00:24:20,800 That was a joke. Oh, yes. 678 00:24:20,960 --> 00:24:21,880 Sorry, darling. 679 00:24:22,040 --> 00:24:23,200 I'm not accustomed to you making jokes in the kitchen. 680 00:24:24,440 --> 00:24:26,000 I don't often make jokes in the kitchen. 681 00:24:26,160 --> 00:24:28,200 No, you don't. It's not me at all. 682 00:24:28,360 --> 00:24:30,240 We've made this custard many times. 683 00:24:30,400 --> 00:24:32,200 It's something we really love to eat. 684 00:24:32,360 --> 00:24:34,440 Add the eggs to the stock. 685 00:24:34,600 --> 00:24:36,480 And before I put the eggs into the oven, 686 00:24:36,640 --> 00:24:38,320 I stack the bottoms of them 687 00:24:38,480 --> 00:24:39,360 with the picked king crab. 688 00:24:39,520 --> 00:24:40,440 Then you pour 689 00:24:40,600 --> 00:24:41,480 the liquid over the top. 690 00:24:41,640 --> 00:24:44,640 It's literally five bites of deliciousness, 691 00:24:44,800 --> 00:24:48,480 so we can't afford to have even one that's not perfect. 692 00:24:48,640 --> 00:24:50,200 The decision to present 693 00:24:50,360 --> 00:24:52,120 the duck egg in its shell 694 00:24:52,280 --> 00:24:54,960 was definitely a deliberate choice. 695 00:24:55,120 --> 00:24:56,520 I think will look super beautiful. 696 00:24:56,680 --> 00:24:58,720 So happy with these. 697 00:24:58,880 --> 00:25:00,480 They've been filled perfectly. 698 00:25:00,640 --> 00:25:01,840 Yeah, I'm really excited. 699 00:25:02,000 --> 00:25:03,240 I think it's gonna be a winner. 700 00:25:03,400 --> 00:25:05,040 We're really excited to get our first dish out, 701 00:25:05,200 --> 00:25:06,440 and I think it will hopefully 702 00:25:06,600 --> 00:25:08,920 set a tone for a good night. 703 00:25:10,960 --> 00:25:11,920 Alright, 704 00:25:12,080 --> 00:25:14,120 duck chawanmushi, king crab, caviar. 705 00:25:14,280 --> 00:25:15,920 What are you expecting for the entree? 706 00:25:16,080 --> 00:25:18,520 Can someone tell me what chawanmushi is? 707 00:25:18,680 --> 00:25:20,000 Does-does anyone know? 708 00:25:20,160 --> 00:25:21,440 No. 709 00:25:21,600 --> 00:25:24,520 Anyone's gone to Japanese restaurants before? 710 00:25:24,680 --> 00:25:27,360 Yeah, but... A little custard type number. 711 00:25:27,520 --> 00:25:29,720 Duck chawanmusho. 712 00:25:29,880 --> 00:25:31,480 It's an egg style custard thing. 713 00:25:31,640 --> 00:25:34,160 That sounds delicious. 714 00:25:34,320 --> 00:25:37,520 If it's a set custard, that's quite a tricky thing to do 715 00:25:37,680 --> 00:25:39,120 for 12 people. 716 00:25:39,280 --> 00:25:40,160 If there's one thing 717 00:25:40,320 --> 00:25:41,600 we know about Jane 718 00:25:41,760 --> 00:25:43,160 is that she's a taster, not an eater. 719 00:25:43,320 --> 00:25:46,560 So, I'm expecting teeny tiny tastes of the food. 720 00:25:46,720 --> 00:25:50,120 I think it could be one of those really frighteningly, 721 00:25:50,280 --> 00:25:51,200 like, mushy. 722 00:25:51,360 --> 00:25:52,760 It's in the name, isn't it? 723 00:25:52,920 --> 00:25:55,240 It's gonna be mushy mess. 724 00:25:56,800 --> 00:26:00,440 I like crab, caviar I mean, that comes out of a jar. 725 00:26:00,600 --> 00:26:01,800 Plating better be perfect. 726 00:26:01,960 --> 00:26:02,920 That's all I'm saying. 727 00:26:03,080 --> 00:26:04,320 Judging the presentation today. 728 00:26:04,480 --> 00:26:06,200 100% I am. Yeah. Yeah. 729 00:26:10,320 --> 00:26:11,600 Hey, I'm happy to pull this. 730 00:26:11,760 --> 00:26:12,960 It's got 50 seconds. Let's do it. 731 00:26:13,120 --> 00:26:14,040 Okey-dokey. 732 00:26:14,200 --> 00:26:15,120 Whoo-hoo. 733 00:26:15,280 --> 00:26:16,160 Oh, yeah, they look good. 734 00:26:16,320 --> 00:26:17,640 The texture of the custard 735 00:26:17,800 --> 00:26:19,680 should be similar to a panna cotta, 736 00:26:19,840 --> 00:26:20,760 so it should be 737 00:26:20,920 --> 00:26:22,280 really rich and silky. 738 00:26:22,440 --> 00:26:23,840 Colour on this is really good. 739 00:26:24,000 --> 00:26:24,920 It's beautiful. 740 00:26:25,080 --> 00:26:26,920 The crab looks like it's cooked perfectly. 741 00:26:30,720 --> 00:26:32,240 Oh, my god, that tastes so great. 742 00:26:32,400 --> 00:26:33,320 Awesome. 743 00:26:33,480 --> 00:26:35,320 That's literally one of my favourite, favourite things. 744 00:26:35,480 --> 00:26:36,400 It's time to plate. 745 00:26:36,560 --> 00:26:38,000 The presentation of this entree 746 00:26:38,160 --> 00:26:41,680 is imperative to eat as a dish. 747 00:26:41,840 --> 00:26:46,240 I've nestled them in a beautiful bed of pink rock salt. 748 00:26:46,400 --> 00:26:48,080 I'm gonna start by garnishing 749 00:26:48,240 --> 00:26:50,920 with the king crab, some julienned shallots, 750 00:26:51,080 --> 00:26:54,120 ginger, and then just a touch of caviar on the top. 751 00:26:54,280 --> 00:26:56,560 And this is a good one, right? This is a great caviar. 752 00:26:56,720 --> 00:26:57,640 This is delicious. 753 00:26:57,800 --> 00:26:58,960 Oh, and a nasturtium leaf 754 00:26:59,120 --> 00:27:00,040 because why not? 755 00:27:01,080 --> 00:27:03,160 We know that the people around the table 756 00:27:03,320 --> 00:27:06,200 are really expecting plating to be your focus. 757 00:27:06,360 --> 00:27:08,040 Yeah, it's definitely my focus. 758 00:27:08,200 --> 00:27:09,080 I feel really happy 759 00:27:09,240 --> 00:27:10,160 serving this entree. 760 00:27:11,200 --> 00:27:12,600 Aesthetically, it looks beautiful 761 00:27:12,760 --> 00:27:14,200 and refined on the plate, 762 00:27:14,360 --> 00:27:15,960 and that should set it up for being 763 00:27:16,120 --> 00:27:17,760 a very positive start to the menu. 764 00:27:17,920 --> 00:27:19,160 Which has got the generous caviar? 765 00:27:19,320 --> 00:27:22,000 This one's for Colin and this one's for Manu. 766 00:27:22,160 --> 00:27:23,080 OK. OK. 767 00:27:23,240 --> 00:27:24,160 Wonderful. Let's go. 768 00:27:25,440 --> 00:27:28,400 (INSTRUMENTAL MUSIC) 769 00:27:34,000 --> 00:27:36,000 Oh. 770 00:27:36,160 --> 00:27:37,520 Entree is served. Entree is served. 771 00:27:39,400 --> 00:27:41,520 I'm most excited for people's expressions 772 00:27:41,680 --> 00:27:43,520 when the entree lands in front of them. 773 00:27:43,680 --> 00:27:45,800 I think it's visually very appealing. 774 00:27:47,480 --> 00:27:48,800 Thank you much. You're welcome. 775 00:27:48,960 --> 00:27:50,480 Thank you. 776 00:27:50,640 --> 00:27:51,920 Because duck eggs are white. 777 00:27:52,080 --> 00:27:54,320 It almost looks like fine porcelain. 778 00:27:54,480 --> 00:27:55,640 It's really beautiful. 779 00:27:55,800 --> 00:27:57,680 Thank you. Thank you. 780 00:27:59,080 --> 00:28:01,000 It looks so nice. 781 00:28:01,160 --> 00:28:02,560 This presentation alone is 10. 782 00:28:02,720 --> 00:28:03,800 Yeah, it's stunning. 783 00:28:03,960 --> 00:28:05,400 Thank you. 784 00:28:05,560 --> 00:28:07,680 If this tastes as good as it looks, 785 00:28:07,840 --> 00:28:08,720 we are in trouble. 786 00:28:08,880 --> 00:28:09,880 We're going home. Yeah. 787 00:28:12,000 --> 00:28:14,480 How do you suggest we attack this dish? 788 00:28:14,640 --> 00:28:15,960 The lid of the egg is cut off. 789 00:28:16,120 --> 00:28:18,120 Just use your spoon and scoop into it 790 00:28:18,280 --> 00:28:19,480 as you would a custard. 791 00:28:21,200 --> 00:28:22,760 Don't try and crack the egg. 792 00:28:22,920 --> 00:28:24,160 (LAUGHS) Yes. 793 00:28:36,440 --> 00:28:38,880 I think Alisha and Deanne should be genuinely worried. 794 00:28:39,040 --> 00:28:41,960 This entree looks phenomenal. 795 00:28:42,120 --> 00:28:43,680 Based on what I'm seeing, 796 00:28:43,840 --> 00:28:45,280 they're packing their bags tonight. 797 00:29:03,040 --> 00:29:04,480 Something's very wrong. 798 00:29:04,640 --> 00:29:07,520 (INTENSE MUSIC) 799 00:29:11,880 --> 00:29:13,520 At their instant restaurant, 800 00:29:13,680 --> 00:29:15,840 Lyst Haus, stylish foodies, 801 00:29:16,000 --> 00:29:19,680 Jane and Shane have just served their entree, 802 00:29:19,840 --> 00:29:23,720 duck chawanmushi with king crab and caviar. 803 00:29:26,840 --> 00:29:28,400 (INTENSE MUSIC) 804 00:29:35,960 --> 00:29:36,960 Thank you. 805 00:29:39,240 --> 00:29:40,200 You can see it. 806 00:29:40,360 --> 00:29:42,440 The egg is just completely runny. 807 00:29:45,080 --> 00:29:46,360 Something's very wrong. 808 00:30:11,160 --> 00:30:12,760 That egg custard for me is, 809 00:30:12,920 --> 00:30:14,680 mm-mm, no, thank you. 810 00:30:20,800 --> 00:30:22,000 Is it supposed to be like that? 811 00:30:24,320 --> 00:30:25,320 Yeah, no. 812 00:30:43,880 --> 00:30:47,640 First bite was delicious, but it was all crab and caviar. 813 00:30:47,800 --> 00:30:49,880 And the texture is a bit off-putting 814 00:30:50,040 --> 00:30:51,840 once you get through the topping. 815 00:30:52,000 --> 00:30:53,880 I think the presentation was amazing. 816 00:30:54,040 --> 00:30:59,880 The egg custard, that actually made my stomach turn. 817 00:31:02,080 --> 00:31:03,840 Giancarlo? 818 00:31:04,000 --> 00:31:05,160 I love the presentation. 819 00:31:05,320 --> 00:31:07,240 Absolutely love it. I love the concept. 820 00:31:07,400 --> 00:31:10,200 When it looks like this, it needs to deliver, right? 821 00:31:10,360 --> 00:31:13,400 So everything needs to be perfect really. 822 00:31:13,560 --> 00:31:15,960 The texture of the custard was not there. 823 00:31:17,000 --> 00:31:20,800 I think the flavours are great, not 100% on the balance. 824 00:31:20,960 --> 00:31:22,840 This dish, I'm afraid to say 825 00:31:23,000 --> 00:31:24,560 is style over substance. 826 00:31:27,280 --> 00:31:28,280 My custard... 827 00:31:29,600 --> 00:31:30,840 Oh, geez. 828 00:31:31,000 --> 00:31:31,960 OK. 829 00:31:32,120 --> 00:31:33,240 Oh. It's like that. 830 00:31:34,880 --> 00:31:37,920 Now, I have a very fond memory of looking after a friend's baby, 831 00:31:38,080 --> 00:31:39,920 and I got a lot of that on my shoulder. 832 00:31:40,080 --> 00:31:41,320 (LAUGHS) 833 00:31:41,480 --> 00:31:42,800 I'm shocked that it's gone wrong. 834 00:31:42,960 --> 00:31:43,880 So wrong. 835 00:31:45,360 --> 00:31:46,360 But I'm stoked. 836 00:32:00,960 --> 00:32:02,320 Jane and Shane, for entree, 837 00:32:02,480 --> 00:32:04,160 you served us duck chawanmushi 838 00:32:04,320 --> 00:32:06,320 with king crab and caviar. 839 00:32:08,600 --> 00:32:10,480 Well, let's talk about the presentation, shall we? 840 00:32:10,640 --> 00:32:11,920 Yes, please. 841 00:32:12,080 --> 00:32:14,360 Absolutely amazing. 842 00:32:14,520 --> 00:32:17,640 Definitely feel like you are in a stunning restaurant 843 00:32:17,800 --> 00:32:20,520 and you guys have made a lot of effort 844 00:32:20,680 --> 00:32:23,440 in-in presenting something beautiful. 845 00:32:23,600 --> 00:32:25,800 The crab was succulent, it was moist, 846 00:32:25,960 --> 00:32:27,360 it was beautiful chunks of it. 847 00:32:27,520 --> 00:32:31,840 The caviar is obviously luxurious, gives you that salty pop on top. 848 00:32:32,000 --> 00:32:34,240 And the flavour profile is delicious... 849 00:32:36,240 --> 00:32:38,280 but the technique was wrong. 850 00:32:38,440 --> 00:32:40,000 And let me show you. Sure. 851 00:32:43,200 --> 00:32:46,600 So unfortunately, terrible texture to the palette. 852 00:32:48,240 --> 00:32:50,560 Manu said the texture was terrible. 853 00:32:50,720 --> 00:32:51,760 He said it was terrible, 854 00:32:51,920 --> 00:32:53,240 but in no way did I think 855 00:32:53,400 --> 00:32:55,280 that the texture was terrible. 856 00:32:55,440 --> 00:32:57,960 And I almost felt like saying, 857 00:32:58,120 --> 00:32:59,280 "Yeah, I don't...I don't agree 858 00:32:59,440 --> 00:33:00,320 "with you there, mate. 859 00:33:00,480 --> 00:33:01,440 "I'm not-not 100% 860 00:33:01,600 --> 00:33:03,120 "on board with that." 861 00:33:03,280 --> 00:33:04,320 The top was beautiful. 862 00:33:04,480 --> 00:33:08,360 The first bite with the crab was set and then underneath wasn't. 863 00:33:09,480 --> 00:33:11,960 And I think that is just down 864 00:33:12,120 --> 00:33:13,400 to the leakage of the liquid 865 00:33:13,560 --> 00:33:14,480 from the crab. 866 00:33:16,400 --> 00:33:20,200 Well, one dish down, two to go, everything to play for. 867 00:33:23,440 --> 00:33:24,760 Great. Thanks, guys. 868 00:33:24,920 --> 00:33:26,480 I'm actually feeling some hope. 869 00:33:29,360 --> 00:33:30,520 We could still have a chance 870 00:33:30,680 --> 00:33:31,920 if it keeps going this way. 871 00:33:34,840 --> 00:33:35,840 Well... 872 00:33:36,000 --> 00:33:38,000 So, our first critique? Yeah. 873 00:33:38,160 --> 00:33:40,000 Some positives. Yeah, some positives. 874 00:33:40,160 --> 00:33:41,560 A bit negative. Yeah. 875 00:33:41,720 --> 00:33:42,880 I was actually 876 00:33:43,040 --> 00:33:44,440 a little bit surprised 877 00:33:44,600 --> 00:33:45,480 to hear the feedback 878 00:33:45,640 --> 00:33:46,560 from the judges. 879 00:33:46,720 --> 00:33:47,920 I think the crab 880 00:33:48,080 --> 00:33:49,960 added so much moisture at the base of that egg. 881 00:33:50,120 --> 00:33:51,120 But they can't have. 882 00:33:51,280 --> 00:33:53,160 Manu said my technique was incorrect. 883 00:33:53,320 --> 00:33:54,240 The technique was right. 884 00:33:54,400 --> 00:33:55,720 We just shouldn't have put the crab 885 00:33:55,880 --> 00:33:56,760 in the bottom of the egg. 886 00:33:56,920 --> 00:33:57,800 No, no. 887 00:33:57,960 --> 00:33:58,840 That's... It's... 888 00:33:59,000 --> 00:33:59,880 That's the way you do it. 889 00:34:00,840 --> 00:34:02,600 He was wrong. He was wrong. 890 00:34:02,760 --> 00:34:04,040 Anyway, one down. 891 00:34:04,200 --> 00:34:05,360 Yep, absolutely. Let's crack on, eh? 892 00:34:05,520 --> 00:34:09,560 Let's get some action happening with this pigeon for our main 893 00:34:09,720 --> 00:34:11,680 and be better. 894 00:34:11,840 --> 00:34:12,720 Be better. 895 00:34:12,880 --> 00:34:13,800 As we like to say. 896 00:34:13,960 --> 00:34:15,240 Be better. 897 00:34:15,400 --> 00:34:17,040 I've left the entree at the door. 898 00:34:17,200 --> 00:34:19,080 It's just as important to create 899 00:34:19,240 --> 00:34:20,640 a beautiful main course 900 00:34:20,800 --> 00:34:22,280 as it was the entree. 901 00:34:22,440 --> 00:34:23,680 Shall we have a look at this 902 00:34:23,840 --> 00:34:25,720 pigeon sitting in there in the confit? 903 00:34:25,880 --> 00:34:27,040 For main, we are having 904 00:34:27,200 --> 00:34:30,000 a master stock pigeon with chilli, 905 00:34:30,160 --> 00:34:33,760 cucumber, samphire, and a shallot pancake. 906 00:34:33,920 --> 00:34:35,280 The pigeon meat itself, 907 00:34:35,440 --> 00:34:37,800 it's a game bird that's similar to spatchcock, 908 00:34:37,960 --> 00:34:39,720 but it is very unforgiving. 909 00:34:41,120 --> 00:34:42,120 It's great. 910 00:34:42,280 --> 00:34:43,480 That's exactly what we're looking for. 911 00:34:43,640 --> 00:34:47,080 It's a really low, slow cook, but I think we're gonna chuck it on 912 00:34:47,240 --> 00:34:48,440 for another half. 913 00:34:50,400 --> 00:34:51,960 You need to get on with the... 914 00:34:53,000 --> 00:34:54,120 Pancake. The pancake. 915 00:34:54,280 --> 00:34:55,200 Yep, I do. 916 00:34:56,640 --> 00:34:58,440 I think our main's gonna help us 917 00:34:58,600 --> 00:34:59,640 bounce back a little bit 918 00:34:59,800 --> 00:35:01,480 after our critique from our entree. 919 00:35:01,640 --> 00:35:02,760 It has to. 920 00:35:02,920 --> 00:35:03,800 Simply because... It has to. 921 00:35:03,960 --> 00:35:04,880 That's right. It has to. 922 00:35:06,280 --> 00:35:07,880 Shall we talk about main course? 923 00:35:08,040 --> 00:35:10,000 I'm hoping it's as good as the entree. 924 00:35:10,160 --> 00:35:12,400 (LAUGHTER) 925 00:35:12,560 --> 00:35:16,160 Master stock pigeon, chilli, cucumber, samphire, 926 00:35:16,320 --> 00:35:17,480 shallot pancake. 927 00:35:17,640 --> 00:35:20,640 I've never had pigeon before, so I don't actually know 928 00:35:20,800 --> 00:35:26,240 if it's something that upper class people eat. 929 00:35:26,400 --> 00:35:30,160 Actually, it's a very expensive bird to buy. 930 00:35:30,320 --> 00:35:32,200 That makes me think that they've put it on the menu to like, 931 00:35:32,360 --> 00:35:34,480 run with this, like, fine dining. 932 00:35:34,640 --> 00:35:36,680 I feel like there's over-complicating things. 933 00:35:36,840 --> 00:35:37,920 I have no idea 934 00:35:38,080 --> 00:35:39,200 how you would actually cook 935 00:35:39,360 --> 00:35:40,360 a small bird. 936 00:35:40,520 --> 00:35:42,760 Never ever seen pigeon anywhere 937 00:35:42,920 --> 00:35:44,680 other than like... 938 00:35:44,840 --> 00:35:46,680 On the streets. On the streets. (CHUCKLES) 939 00:35:46,840 --> 00:35:47,840 Alisha. 940 00:35:48,000 --> 00:35:50,560 Look, I'm hoping everything's turning to absolute crap. 941 00:35:51,960 --> 00:35:53,440 I'm hoping the pigeon's well overcooked. 942 00:35:53,600 --> 00:35:54,480 (LAUGHS) 943 00:35:54,640 --> 00:35:56,600 I'd like a bunch of bones in mine personally. 944 00:35:59,520 --> 00:36:00,720 Can you have a look at the pigeon? 945 00:36:02,040 --> 00:36:04,320 Pulling the pigeons out of the oven. 946 00:36:04,480 --> 00:36:05,360 It is most certainly 947 00:36:05,520 --> 00:36:06,400 the moment of truth. 948 00:36:06,560 --> 00:36:08,520 Let's have a look at this one here. 949 00:36:08,680 --> 00:36:10,560 I really want it to be moist 950 00:36:10,720 --> 00:36:12,440 and tender and succulent. 951 00:36:12,600 --> 00:36:14,200 Almost falling apart. Yeah. 952 00:36:14,360 --> 00:36:16,800 So, we just wanted to get a sense 953 00:36:16,960 --> 00:36:19,960 of the texture of this pigeon, yeah, 954 00:36:20,120 --> 00:36:22,240 just so we know we're not gonna have overcooked it... 955 00:36:23,840 --> 00:36:24,880 because that'd be a disaster. 956 00:36:27,160 --> 00:36:28,160 It tastes... 957 00:36:29,520 --> 00:36:30,880 really dry. 958 00:36:33,840 --> 00:36:34,840 It's just dry. 959 00:36:36,520 --> 00:36:38,400 So dry. 960 00:36:38,560 --> 00:36:39,480 Confit has done 961 00:36:39,640 --> 00:36:40,520 the complete opposite 962 00:36:40,680 --> 00:36:41,800 of what we wanted. 963 00:36:41,960 --> 00:36:43,840 It's well and truly over. 964 00:36:44,000 --> 00:36:44,880 It's just super dry. 965 00:36:45,040 --> 00:36:46,240 Super dry. 966 00:36:48,080 --> 00:36:49,080 It's just been destroyed. 967 00:36:49,240 --> 00:36:50,200 I can't touch it. 968 00:36:50,360 --> 00:36:51,360 It's gross. OK. 969 00:36:51,520 --> 00:36:53,120 The pigeon is mummified. 970 00:36:55,320 --> 00:36:57,160 I don't know what to do with it. 971 00:36:57,320 --> 00:36:59,080 I think I need just a couple of minutes. 972 00:36:59,240 --> 00:37:02,120 (INTENSE MUSIC) 973 00:37:04,360 --> 00:37:05,480 I feel like an absolute failure. 974 00:37:12,360 --> 00:37:13,880 In the Blue Mountains... 975 00:37:14,040 --> 00:37:15,880 I think I need just a couple of minutes. 976 00:37:18,720 --> 00:37:21,000 ..stylish foodies, Jane and Shane, 977 00:37:21,160 --> 00:37:23,560 are facing disaster with the centrepiece 978 00:37:23,720 --> 00:37:25,200 of their main course, 979 00:37:25,360 --> 00:37:26,680 the pigeon. 980 00:37:26,840 --> 00:37:28,440 I feel like an absolute failure. 981 00:37:28,600 --> 00:37:29,560 I think it's just hit me 982 00:37:29,720 --> 00:37:31,200 really that the scale of the cook 983 00:37:31,360 --> 00:37:33,400 is a little bit more overwhelming 984 00:37:33,560 --> 00:37:35,240 than we thought it was gonna be. 985 00:37:35,400 --> 00:37:39,000 So, yeah, maybe that was stupid. 986 00:37:39,160 --> 00:37:40,240 You OK? Yeah. 987 00:37:40,400 --> 00:37:41,440 That minute was good? 988 00:37:41,600 --> 00:37:42,520 Yep. Yep. 989 00:37:44,800 --> 00:37:46,560 Bottom line, we've got to get something on the plate. 990 00:37:46,720 --> 00:37:47,640 We do. 991 00:37:47,800 --> 00:37:49,480 Because nothing on a plate is a fail. 992 00:37:49,640 --> 00:37:50,640 Yep. 993 00:37:50,800 --> 00:37:52,920 We will serve something. 994 00:37:53,080 --> 00:37:54,400 So, we're gonna 995 00:37:54,560 --> 00:37:55,880 have to have a pivot. 996 00:37:56,040 --> 00:37:59,080 A slow cook for another hour, that's the pivot. 997 00:37:59,240 --> 00:38:00,600 Actually, screw that. 998 00:38:00,760 --> 00:38:01,720 You know what I'm gonna do? 999 00:38:01,880 --> 00:38:03,400 I'm gonna get the pressure cooker out. 1000 00:38:03,560 --> 00:38:04,440 We can't be 1001 00:38:04,600 --> 00:38:05,480 any further in the weeds. 1002 00:38:05,640 --> 00:38:07,520 We just need a solution. 1003 00:38:07,680 --> 00:38:08,560 I'm gonna chuck them 1004 00:38:08,720 --> 00:38:09,640 in the pressure cooker 1005 00:38:09,800 --> 00:38:10,800 with some of the master stock. 1006 00:38:10,960 --> 00:38:14,680 They need to retain moisture to rehydrate. 1007 00:38:14,840 --> 00:38:18,480 And I think the only way forward is to use the pressure cooker. 1008 00:38:18,640 --> 00:38:19,600 Yeah, I agree. 1009 00:38:19,760 --> 00:38:21,720 I think the pressure cooker's a great idea. 1010 00:38:21,880 --> 00:38:23,360 Hoping the more heat 1011 00:38:23,520 --> 00:38:24,400 and the more liquid, 1012 00:38:24,560 --> 00:38:26,800 the better the quality of the meat would be. 1013 00:38:26,960 --> 00:38:29,640 Hopefully this pivot, as we like to call it, 1014 00:38:29,800 --> 00:38:31,600 is going to get us back on track. 1015 00:38:31,760 --> 00:38:33,880 Get some moisture into these things. 1016 00:38:34,040 --> 00:38:36,520 But do not get emotional at all in the kitchen, 1017 00:38:36,680 --> 00:38:38,000 there's no place for it. 1018 00:38:38,160 --> 00:38:41,640 At this point, I am a duck. 1019 00:38:42,680 --> 00:38:44,080 I'm gliding on the top, 1020 00:38:44,240 --> 00:38:47,120 but my legs are frantic underneath. 1021 00:38:47,280 --> 00:38:49,560 Hopefully this gets us out of the weeds. 1022 00:38:52,480 --> 00:38:54,360 This shouldn't be called pigeon on the menu. 1023 00:38:54,520 --> 00:38:56,920 It's like you don't say pig, you said pork. 1024 00:38:57,080 --> 00:38:58,520 So, you don't say pigeon, you say squab. 1025 00:38:58,680 --> 00:38:59,600 Oh. 1026 00:38:59,760 --> 00:39:02,120 I think Golden and I got a bit confused with the pigeon 1027 00:39:02,280 --> 00:39:03,160 and the dove. 1028 00:39:03,320 --> 00:39:04,280 Funeral director. 1029 00:39:04,440 --> 00:39:05,360 What's a dove? 1030 00:39:05,520 --> 00:39:07,760 So, a dove is just...is just a white pigeon. 1031 00:39:09,080 --> 00:39:11,040 Like, if you were releasing a dove at a funeral, 1032 00:39:11,200 --> 00:39:12,160 they're just white pigeons. 1033 00:39:12,320 --> 00:39:13,320 Oh. 1034 00:39:13,480 --> 00:39:15,840 So, you're saying we've been duped all these years 1035 00:39:16,000 --> 00:39:16,960 that it's just a white pigeon. 1036 00:39:17,120 --> 00:39:18,280 Yes, it's...it's a rouse. 1037 00:39:18,440 --> 00:39:20,280 Yeah, it is. It is. It's just a white pigeon. 1038 00:39:20,440 --> 00:39:21,720 It's a huge scam. Is it? 1039 00:39:21,880 --> 00:39:22,960 It's a huge scam. 1040 00:39:23,120 --> 00:39:24,920 Don't ruin it for everyone. 1041 00:39:25,080 --> 00:39:26,000 White dove 1042 00:39:26,160 --> 00:39:28,400 is actually just a white pigeon. 1043 00:39:28,560 --> 00:39:29,880 They're a symbol of love, 1044 00:39:30,040 --> 00:39:31,680 and that's what we're eating. 1045 00:39:31,840 --> 00:39:33,840 Just seems sad, we're eating. 1046 00:39:34,000 --> 00:39:35,240 (MIMIC PIGEON) 1047 00:39:35,400 --> 00:39:36,800 Aww. (LAUGHS) 1048 00:39:38,520 --> 00:39:40,040 OK, I'm gonna start to plate this salad 1049 00:39:40,200 --> 00:39:41,360 because at the moment I think 1050 00:39:41,520 --> 00:39:44,560 that's probably the most positive element on the dish. 1051 00:39:44,720 --> 00:39:45,880 It's lovely and crunchy. 1052 00:39:46,040 --> 00:39:48,360 The samphire looks really beautiful. 1053 00:39:48,520 --> 00:39:49,880 The samphire are crossed between 1054 00:39:50,040 --> 00:39:51,560 a succulent and a seaweed. 1055 00:39:51,720 --> 00:39:53,840 Very poppy and punchy. 1056 00:39:54,000 --> 00:39:55,720 It looks beautiful on the plate. 1057 00:39:55,880 --> 00:39:57,600 It is super salty, though. 1058 00:40:02,200 --> 00:40:03,840 Pressure cooker time. OK. 1059 00:40:06,520 --> 00:40:08,000 Fingers crossed. 1060 00:40:08,160 --> 00:40:09,080 Here we go. 1061 00:40:09,240 --> 00:40:11,360 Let's bring this over and have a look. 1062 00:40:14,800 --> 00:40:17,440 OK, let's-let's be hopeful. 1063 00:40:23,320 --> 00:40:25,600 OK, this is not great. 1064 00:40:26,720 --> 00:40:28,960 Pulling that pigeon out of the pressure cooker 1065 00:40:29,120 --> 00:40:30,240 just didn't work. 1066 00:40:30,400 --> 00:40:32,240 It didn't improve at all. 1067 00:40:34,000 --> 00:40:37,520 Stupid bird is just getting worse and worse. 1068 00:40:38,560 --> 00:40:39,800 We're screwed. We're screwed. 1069 00:40:39,960 --> 00:40:42,160 Texture of it is just like boots. 1070 00:40:44,360 --> 00:40:46,960 What is wrong with this bloody bird? Yeah. 1071 00:40:47,120 --> 00:40:49,320 (INTENSE MUSIC) 1072 00:40:49,480 --> 00:40:51,320 I don't understand why that didn't do anything. 1073 00:40:51,480 --> 00:40:52,640 I wouldn't serve this pigeon 1074 00:40:52,800 --> 00:40:54,120 to the next door neighbour's cat. 1075 00:40:57,520 --> 00:40:59,640 This is an absolute nightmare. Yeah. 1076 00:40:59,800 --> 00:41:00,680 We should have just done 1077 00:41:00,840 --> 00:41:01,720 meat and three veg. 1078 00:41:01,880 --> 00:41:03,280 Yeah. You know. 1079 00:41:03,440 --> 00:41:07,400 OK, so I'm thinking about just shredding this as much as possible. 1080 00:41:07,560 --> 00:41:08,440 Yep. At this point, 1081 00:41:08,600 --> 00:41:10,760 it's really just about getting something on the plate. 1082 00:41:10,920 --> 00:41:13,560 There's unfortunately no way of saving the pigeon now. 1083 00:41:13,720 --> 00:41:15,880 Let's make a cracking pancake. 1084 00:41:16,040 --> 00:41:16,960 But I'm hoping that 1085 00:41:17,120 --> 00:41:18,160 the plating makes up 1086 00:41:18,320 --> 00:41:19,200 a little bit in that regard. 1087 00:41:19,360 --> 00:41:21,600 So, we definitely wanna get the pigeon legs 1088 00:41:21,760 --> 00:41:23,360 onto the plate along with the heads. 1089 00:41:23,520 --> 00:41:24,440 They're really just for the... 1090 00:41:24,600 --> 00:41:27,320 They're just for the look. OK. For the look on the plate. 1091 00:41:27,480 --> 00:41:28,440 Find the heads as well. 1092 00:41:30,760 --> 00:41:33,000 I think putting the heads on the plate at the moment 1093 00:41:33,160 --> 00:41:34,080 is just ridiculous. 1094 00:41:34,240 --> 00:41:36,480 We've got a dish that we can barely eat. 1095 00:41:36,640 --> 00:41:37,560 Already we've got 1096 00:41:37,720 --> 00:41:38,720 some elements on the plate, 1097 00:41:38,880 --> 00:41:41,360 which I don't think you can eat. 1098 00:41:41,520 --> 00:41:43,640 I'm not going to waste any time 1099 00:41:43,800 --> 00:41:45,200 putting other elements on the plate 1100 00:41:45,360 --> 00:41:46,240 that you can't eat 1101 00:41:46,400 --> 00:41:47,320 just for aesthetics. 1102 00:41:47,480 --> 00:41:52,400 So, I think unfortunately the heads are just gonna have to... 1103 00:41:52,560 --> 00:41:53,480 Roll. 1104 00:41:55,520 --> 00:41:58,480 I think what we'll do is we'll put the leg down. 1105 00:41:58,640 --> 00:41:59,800 You're just gonna do one on the plate? 1106 00:41:59,960 --> 00:42:01,080 I'm just gonna do one on the plate. 1107 00:42:01,240 --> 00:42:02,160 Excellent. 1108 00:42:02,320 --> 00:42:04,800 I think it just has that little sort of sculptural element 1109 00:42:04,960 --> 00:42:07,080 that I wanted. 1110 00:42:07,240 --> 00:42:11,040 I'd still like to present something that looks interesting 1111 00:42:11,200 --> 00:42:12,920 and maybe we can... 1112 00:42:13,080 --> 00:42:16,280 Earn some points for the appearance of everything. 1113 00:42:16,440 --> 00:42:18,120 All in all, I'm relatively happy 1114 00:42:18,280 --> 00:42:19,920 with the presentation of the salad. 1115 00:42:22,680 --> 00:42:25,040 With the Szechuan, the five spice salt. 1116 00:42:25,200 --> 00:42:26,280 Wowee. 1117 00:42:26,440 --> 00:42:29,240 When it goes pear-shaped, it goes pear-shaped, doesn't it? 1118 00:42:29,400 --> 00:42:33,600 And the Chinese vinegar alongside the pancake. 1119 00:42:33,760 --> 00:42:35,120 That one's a bit dirty. 1120 00:42:35,280 --> 00:42:36,320 OK, we can fix that. 1121 00:42:37,720 --> 00:42:40,600 But this is 99% away 1122 00:42:40,760 --> 00:42:41,640 from my standard. 1123 00:42:41,800 --> 00:42:42,680 Yeah. 1124 00:42:42,840 --> 00:42:45,520 OK, so let's pick a couple that we are most happy with. 1125 00:42:45,680 --> 00:42:46,880 This is gonna be really tough. 1126 00:42:47,040 --> 00:42:48,280 I think Colin. 1127 00:42:48,440 --> 00:42:49,920 OK. And I think Manu. 1128 00:42:50,080 --> 00:42:52,200 OK. I'll take this one. Rock and roll. 1129 00:42:52,360 --> 00:42:55,240 (INSTRUMENTAL MUSIC) 1130 00:43:04,520 --> 00:43:05,720 Mains are served. 1131 00:43:10,400 --> 00:43:13,240 Jane is looking absolute... Flustered. 1132 00:43:25,240 --> 00:43:26,240 And it looks... 1133 00:43:27,280 --> 00:43:28,240 bad. 1134 00:43:28,400 --> 00:43:29,360 (LAUGHS) 1135 00:43:37,200 --> 00:43:38,200 Thank you. 1136 00:43:45,240 --> 00:43:47,200 Oh, my god, the claw. 1137 00:43:49,120 --> 00:43:50,200 It looks like it's all turned 1138 00:43:50,360 --> 00:43:51,280 to pretty much crap... 1139 00:43:52,720 --> 00:43:54,080 So that's... 1140 00:43:54,240 --> 00:43:55,240 That's looking good for us. 1141 00:43:55,400 --> 00:43:57,200 (INTENSE MUSIC) 1142 00:44:01,240 --> 00:44:01,960 At Jane and Shane's 1143 00:44:02,120 --> 00:44:03,840 ambitious instant restaurant, 1144 00:44:04,000 --> 00:44:05,200 they have just served 1145 00:44:05,360 --> 00:44:06,880 their main course, 1146 00:44:07,040 --> 00:44:10,760 master stock pigeon with chilli cucumber, samphire, 1147 00:44:10,920 --> 00:44:12,200 and shallot pancake. 1148 00:44:12,360 --> 00:44:13,960 Sorry it took so long. 1149 00:44:14,120 --> 00:44:15,400 We've got something on the plate. 1150 00:44:15,560 --> 00:44:17,240 It's absolutely not what we wanted. 1151 00:44:17,400 --> 00:44:18,800 I'm devastated. Sure. 1152 00:44:23,880 --> 00:44:25,920 I think crocodile tears 1153 00:44:26,080 --> 00:44:28,280 are quite in order there. 1154 00:44:28,440 --> 00:44:30,320 The boy who cried wolf, if you will. 1155 00:44:30,480 --> 00:44:31,400 Thank you. 1156 00:44:45,440 --> 00:44:46,400 I can't even look 1157 00:44:46,560 --> 00:44:48,280 at Jane and Shane at this point. 1158 00:44:48,440 --> 00:44:50,200 I just... It's so uncomfortable. 1159 00:44:50,360 --> 00:44:53,240 (INTENSE MUSIC) 1160 00:45:03,280 --> 00:45:04,320 Thank you. 1161 00:45:04,480 --> 00:45:05,400 Thanks, guys. Thank you. 1162 00:45:08,160 --> 00:45:09,160 (SIGHS) 1163 00:45:21,200 --> 00:45:24,960 Pigeon is dry, dry, dry. 1164 00:45:25,120 --> 00:45:28,440 I just did not expect this from Jane and Shane tonight. 1165 00:45:39,640 --> 00:45:41,200 This pigeon looks like 1166 00:45:41,360 --> 00:45:42,720 it's been in the crematorium. 1167 00:45:50,640 --> 00:45:51,600 The pigeon 1168 00:45:51,760 --> 00:45:53,160 actually doesn't taste too bad. 1169 00:45:53,320 --> 00:45:54,840 I think the master stock 1170 00:45:55,000 --> 00:45:56,440 is quite flavoursome. 1171 00:45:56,600 --> 00:45:57,800 You know, it's rubber. 1172 00:46:00,680 --> 00:46:01,960 Yeah, I'm gonna give up there. 1173 00:46:04,880 --> 00:46:06,360 I'm gonna call that one quits. 1174 00:46:07,800 --> 00:46:09,960 I have no sympathy to give here. 1175 00:46:10,120 --> 00:46:12,360 She has been everyone's worst critic. 1176 00:46:14,600 --> 00:46:15,960 Karma's a bitch. 1177 00:46:16,120 --> 00:46:17,120 And so are we. 1178 00:46:18,360 --> 00:46:21,000 I'm so sad for Jane and Shane 1179 00:46:21,160 --> 00:46:25,440 because I know they had such high expectations for themselves. 1180 00:46:25,600 --> 00:46:27,440 But, yeah, it's overcooked. 1181 00:46:28,760 --> 00:46:29,880 I like the concept. 1182 00:46:30,040 --> 00:46:30,960 I like the bravery of it. 1183 00:46:32,640 --> 00:46:34,360 Obviously, something went wrong. 1184 00:46:34,520 --> 00:46:38,160 Their pigeon, mine was very dry and overcooked. 1185 00:46:38,320 --> 00:46:40,480 The concept was actually good, 1186 00:46:40,640 --> 00:46:44,280 it just didn't come together in the way that they were hoping. 1187 00:46:44,440 --> 00:46:46,560 My heart of hearts, I feel for them. 1188 00:46:46,720 --> 00:46:48,440 It's such a difficult thing to come out 1189 00:46:48,600 --> 00:46:50,800 and to serve something that you're not happy with. 1190 00:46:50,960 --> 00:46:53,520 I'm just a bit like, it wasn't pretty. 1191 00:46:53,680 --> 00:46:56,440 I thought no matter what 1192 00:46:56,600 --> 00:46:57,840 it would be pretty. 1193 00:46:58,000 --> 00:46:59,000 The last thing 1194 00:46:59,160 --> 00:47:00,040 I would call this dish 1195 00:47:00,200 --> 00:47:02,080 is considered. 1196 00:47:02,240 --> 00:47:05,680 Alisha, is that your first claw? 1197 00:47:05,840 --> 00:47:07,760 Look, I gave it a good go. 1198 00:47:09,440 --> 00:47:11,200 Yeah, you talked a big game... 1199 00:47:12,760 --> 00:47:14,760 and you desecrated your pigeons. 1200 00:47:14,920 --> 00:47:18,160 So, the-the plating on this too, 1201 00:47:18,320 --> 00:47:20,760 I don't think it was that extra, to be honest. 1202 00:47:20,920 --> 00:47:23,600 It was plated very poorly if you'd asked me. 1203 00:47:23,760 --> 00:47:24,960 If you can't cook the pigeon 1204 00:47:25,120 --> 00:47:26,800 at least plate it so it'll look pretty. 1205 00:47:34,960 --> 00:47:37,360 Jane and Shane, for main course 1206 00:47:37,520 --> 00:47:40,200 you served us master stock pigeon 1207 00:47:40,360 --> 00:47:44,440 with chilli, cucumber, samphire, and shallot pancakes. 1208 00:47:45,520 --> 00:47:50,520 I read your menu tonight and it bloody reads well. 1209 00:47:50,680 --> 00:47:53,520 Happy with the composition, the flavours, 1210 00:47:53,680 --> 00:47:56,480 but the way you did it, not so cool. 1211 00:47:58,960 --> 00:48:02,120 I loved the flavour of the actual master stock. 1212 00:48:02,280 --> 00:48:05,080 I love the samphire, I even I love it raw as well 1213 00:48:05,240 --> 00:48:06,560 for a bit of crunch. 1214 00:48:06,720 --> 00:48:08,840 The shallot pancake I quite liked, 1215 00:48:09,000 --> 00:48:11,280 but then we got to get to the elephant in the room, 1216 00:48:11,440 --> 00:48:12,640 which was the pigeon. 1217 00:48:14,560 --> 00:48:15,920 The pigeon was overcooked. 1218 00:48:18,320 --> 00:48:20,640 You have to serve pigeon pink. 1219 00:48:20,800 --> 00:48:22,280 There's-there's no other way around it. 1220 00:48:23,920 --> 00:48:25,320 And I'm pretty sure 1221 00:48:25,480 --> 00:48:27,840 if you had have done the pink breasts 1222 00:48:28,000 --> 00:48:28,920 with the braised leg, 1223 00:48:30,440 --> 00:48:32,000 it would've been a 10. 1224 00:48:34,400 --> 00:48:37,040 It's like you know what to put together, 1225 00:48:37,200 --> 00:48:38,760 but you don't know how to execute it. 1226 00:48:41,280 --> 00:48:43,320 Now, there's one more dish. 1227 00:48:43,480 --> 00:48:45,200 It's called tomato sour. 1228 00:48:45,360 --> 00:48:47,520 It doesn't mean anything to any of us, 1229 00:48:47,680 --> 00:48:49,960 which is exciting one more time. 1230 00:48:50,120 --> 00:48:53,760 But I hope you've got the strength and the courage to go back in there 1231 00:48:53,920 --> 00:48:56,520 and try to deliver something that's special to you 1232 00:48:56,680 --> 00:48:58,480 and that can be special to us. 1233 00:48:58,640 --> 00:49:00,920 Being the couple here that don't really eat desserts, 1234 00:49:01,080 --> 00:49:03,320 I think we're counting on our dessert. 1235 00:49:03,480 --> 00:49:05,640 Yeah. Well, it's often the case. 1236 00:49:05,800 --> 00:49:08,320 Alright. Sorry, guys. 1237 00:49:08,480 --> 00:49:09,440 See you in a little while. 1238 00:49:10,680 --> 00:49:12,280 That was the worst. Sure. 1239 00:49:12,440 --> 00:49:13,920 And hopefully it'll be the worst. 1240 00:49:14,080 --> 00:49:15,240 Hopefully, it'll be the worst. 1241 00:49:15,400 --> 00:49:16,640 And we'll get this dessert put together. 1242 00:49:16,800 --> 00:49:17,720 Yep. 1243 00:49:17,880 --> 00:49:18,960 There's no point in wasting time 1244 00:49:19,120 --> 00:49:20,000 at this stage. 1245 00:49:20,160 --> 00:49:21,080 No. 1246 00:49:21,240 --> 00:49:22,400 We have to produce this dessert. 1247 00:49:22,560 --> 00:49:23,760 OK, I think it's time to crack on. 1248 00:49:25,720 --> 00:49:27,840 For dessert we're having tomato sour. 1249 00:49:28,000 --> 00:49:29,560 So, I'm gonna make the strawberry jam. 1250 00:49:29,720 --> 00:49:31,720 This dessert will certainly 1251 00:49:31,880 --> 00:49:33,080 challenge a few people at the table 1252 00:49:33,240 --> 00:49:34,360 because they're flavour profiles 1253 00:49:34,520 --> 00:49:35,680 that you wouldn't necessarily think 1254 00:49:35,840 --> 00:49:37,080 to put together as a dessert. 1255 00:49:37,240 --> 00:49:39,120 The strawberry jam with the amaretto 1256 00:49:39,280 --> 00:49:40,760 in it is quite delicious. 1257 00:49:40,920 --> 00:49:43,000 Do you know what you could do instead of standing here 1258 00:49:43,160 --> 00:49:47,000 is you could maybe pull apart some finger limes. 1259 00:49:47,160 --> 00:49:48,520 The dessert this evening 1260 00:49:48,680 --> 00:49:50,800 definitely does have savoury elements. 1261 00:49:50,960 --> 00:49:53,760 The meringue has pops of peppercorn. 1262 00:49:53,920 --> 00:49:57,120 The strawberry jam has elements of lemon, 1263 00:49:57,280 --> 00:49:59,480 so that'll make it really vibrant. 1264 00:49:59,640 --> 00:50:02,280 The tomato mascarpone gelato 1265 00:50:02,440 --> 00:50:03,800 is obviously savoury, 1266 00:50:03,960 --> 00:50:07,080 and then the finger lime on the top is savoury. 1267 00:50:07,240 --> 00:50:10,040 Also gonna add that tomato powder as dusting. 1268 00:50:10,200 --> 00:50:11,560 Oh, the tomato powder on the top? 1269 00:50:11,720 --> 00:50:13,280 Absolutely. Yep. 1270 00:50:13,440 --> 00:50:14,760 Hopefully it should taste like 1271 00:50:14,920 --> 00:50:15,960 an amaretto sour 1272 00:50:16,120 --> 00:50:17,680 and a tomato met in a bar. 1273 00:50:17,840 --> 00:50:20,240 Yeah, so I'm gonna have a look at the ice cream. 1274 00:50:20,400 --> 00:50:21,320 Yep. 1275 00:50:21,480 --> 00:50:22,360 If you could have a look at the ice cream, 1276 00:50:22,520 --> 00:50:23,480 that would be great. 1277 00:50:23,640 --> 00:50:24,600 OK. 1278 00:50:24,760 --> 00:50:25,840 So, we'll just see what the texture of this is like. 1279 00:50:26,000 --> 00:50:28,080 It's kind of done its thing. 1280 00:50:28,240 --> 00:50:30,200 Finally, it's like something has worked. 1281 00:50:30,360 --> 00:50:32,040 I'm just gonna work this a little bit... 1282 00:50:32,200 --> 00:50:33,080 Yeah. 1283 00:50:33,240 --> 00:50:34,960 ..and get it back into the freezer a little bit more. 1284 00:50:35,120 --> 00:50:36,840 In terms of difficulty, 1285 00:50:37,000 --> 00:50:38,960 this is not a sticky date pudding, 1286 00:50:39,120 --> 00:50:40,280 it is kind of tricky. 1287 00:50:41,680 --> 00:50:43,920 I don't think anyone at the table 1288 00:50:44,080 --> 00:50:46,680 will have had a dessert like this before. 1289 00:50:46,840 --> 00:50:48,200 There's a massive risk that 1290 00:50:48,360 --> 00:50:50,040 this could fall absolutely flat. 1291 00:50:50,200 --> 00:50:51,120 Mm-hmm. 1292 00:50:51,280 --> 00:50:52,280 It's...It's good. 1293 00:50:52,440 --> 00:50:53,360 It's really good. Great. 1294 00:50:54,480 --> 00:50:57,880 I think that's gonna add such a sweetness to the dish. 1295 00:50:58,040 --> 00:51:00,280 But if we are going to have a chance 1296 00:51:00,440 --> 00:51:01,960 of getting above Alisha and Deanne, 1297 00:51:02,120 --> 00:51:03,040 definitely need 1298 00:51:03,200 --> 00:51:04,200 some very good scores 1299 00:51:04,360 --> 00:51:05,240 from this dessert. 1300 00:51:05,400 --> 00:51:07,240 Fingers crossed, it's enough. 1301 00:51:08,600 --> 00:51:12,480 Coming up, will Jane and Shane's savoury dessert... 1302 00:51:12,640 --> 00:51:14,400 I'll tell you what could go wrong with this dessert 1303 00:51:14,560 --> 00:51:16,120 is it's got tomato in it. 1304 00:51:16,280 --> 00:51:17,600 ..be their saving grace? 1305 00:51:17,760 --> 00:51:19,960 Everything's riding on this dessert. I loved it. 1306 00:51:21,080 --> 00:51:22,400 It's us or them at this point. 1307 00:51:23,680 --> 00:51:24,920 We've got our fingers crossed. 1308 00:51:25,080 --> 00:51:28,320 Tonight, either Jane and Shane 1309 00:51:28,480 --> 00:51:32,520 or Alisha and Deanne will be eliminated. 1310 00:51:32,680 --> 00:51:34,200 And still to come, 1311 00:51:34,360 --> 00:51:38,200 this year's gatecrashers are revealed. 1312 00:51:40,640 --> 00:51:42,480 After two disappointing courses, 1313 00:51:42,640 --> 00:51:44,200 it's Jane and Shane's 1314 00:51:44,360 --> 00:51:46,000 last chance to impress the table. 1315 00:51:47,120 --> 00:51:49,120 So far so good with the meringue. 1316 00:51:49,280 --> 00:51:50,240 So far so good. 1317 00:51:50,400 --> 00:51:54,800 And they're betting big on their savoury dessert tomato sour 1318 00:51:54,960 --> 00:51:57,840 to save them from tonight's elimination. 1319 00:51:58,000 --> 00:51:59,080 I mean, the pepper 1320 00:51:59,240 --> 00:52:00,720 in the meringue is great. 1321 00:52:00,880 --> 00:52:02,520 I love that. 1322 00:52:02,680 --> 00:52:04,080 I do believe in this dessert. 1323 00:52:04,240 --> 00:52:05,720 I think that it's a really 1324 00:52:05,880 --> 00:52:07,760 interesting combination of flavours 1325 00:52:07,920 --> 00:52:09,000 and textures and colours. 1326 00:52:09,160 --> 00:52:10,080 That's great. 1327 00:52:10,240 --> 00:52:11,240 We'll get those into the oven. 1328 00:52:12,440 --> 00:52:13,400 And we're hoping 1329 00:52:13,560 --> 00:52:14,680 you can get some 10s. 1330 00:52:14,840 --> 00:52:16,160 Do you know what? 1331 00:52:16,320 --> 00:52:17,720 I think we've got all the ingredients 1332 00:52:17,880 --> 00:52:19,520 to make an amaretto sour. 1333 00:52:19,680 --> 00:52:21,960 I'm gonna make you one, OK? Thank you. 1334 00:52:22,120 --> 00:52:23,360 Going into tonight, 1335 00:52:23,520 --> 00:52:25,000 thinking that we only needed 1336 00:52:25,160 --> 00:52:27,120 one point above Alisha and Deanne, 1337 00:52:27,280 --> 00:52:28,920 I would've scoffed at that. 1338 00:52:29,080 --> 00:52:30,680 Hopefully it'll just take the edge off. 1339 00:52:30,840 --> 00:52:32,240 I'm not gonna complain. 1340 00:52:32,400 --> 00:52:33,760 I know we can beat 1341 00:52:33,920 --> 00:52:35,080 Alisha and Deanne 1342 00:52:35,240 --> 00:52:38,440 because I do have a knowledge of food 1343 00:52:38,600 --> 00:52:41,760 and I do cook and I'm good at it. 1344 00:52:43,000 --> 00:52:44,800 Maybe I should do a bit of this. 1345 00:52:44,960 --> 00:52:46,320 I think this is how they do it. 1346 00:52:46,480 --> 00:52:47,480 Oh, no, don't do that. 1347 00:52:48,600 --> 00:52:49,600 That's embarrassing. 1348 00:52:52,520 --> 00:52:54,680 But we're now relying on our dessert 1349 00:52:54,840 --> 00:52:56,760 to get us where we need to be. 1350 00:52:56,920 --> 00:52:58,160 It's pretty crazy. 1351 00:52:58,320 --> 00:52:59,400 Thanks, darling. You're welcome. 1352 00:53:02,800 --> 00:53:03,840 Oh, that's so delicious. 1353 00:53:06,840 --> 00:53:07,840 Right. 1354 00:53:08,000 --> 00:53:10,040 Jane and Shane said they don't do dessert. 1355 00:53:10,200 --> 00:53:11,480 Tomato sour. 1356 00:53:11,640 --> 00:53:12,720 What could it be? 1357 00:53:12,880 --> 00:53:14,640 Like a tomato perhaps granita. 1358 00:53:14,800 --> 00:53:16,040 Or panna cotta. 1359 00:53:16,200 --> 00:53:17,840 Who knows? I don't know. Who knows at this point? 1360 00:53:18,000 --> 00:53:21,800 I have had a dirty tomato martini before. 1361 00:53:21,960 --> 00:53:22,840 That was amazing. 1362 00:53:23,000 --> 00:53:24,160 And that was absolutely... 1363 00:53:24,320 --> 00:53:25,280 At a Japanese restaurant too. 1364 00:53:25,440 --> 00:53:26,600 I am looking forward 1365 00:53:26,760 --> 00:53:28,680 to Jane and Shane's tomato sour. 1366 00:53:28,840 --> 00:53:30,280 They could turn all of this around 1367 00:53:30,440 --> 00:53:31,320 with the dessert. 1368 00:53:31,480 --> 00:53:33,360 It could be a 10. 1369 00:53:33,520 --> 00:53:36,000 It sounds like it's gonna be quite simple, 1370 00:53:36,160 --> 00:53:38,680 but based on Jane and Shane's personality, 1371 00:53:38,840 --> 00:53:40,920 I feel like there's some hidden complexity. 1372 00:53:41,080 --> 00:53:42,160 I'll tell you what could go wrong 1373 00:53:42,320 --> 00:53:43,480 with this dessert is 1374 00:53:43,640 --> 00:53:44,560 it's got tomato in it. 1375 00:53:44,720 --> 00:53:47,560 And for me, that screams bomb town. 1376 00:53:47,720 --> 00:53:50,800 I think it's worrying that they're banking on this dessert 1377 00:53:50,960 --> 00:53:53,080 to stay in the competition, in my opinion. 1378 00:53:54,280 --> 00:53:56,800 Alisha, are you one step closer 1379 00:53:56,960 --> 00:53:58,320 to $100,000, do you think? 1380 00:53:58,480 --> 00:54:00,440 Oh, yeah. Oh, yeah. 1381 00:54:00,600 --> 00:54:02,680 At this stage, I'm thinking about buying the palazzo 1382 00:54:02,840 --> 00:54:03,920 just to rub it in their face. 1383 00:54:04,080 --> 00:54:06,400 (LAUGHTER) 1384 00:54:06,560 --> 00:54:09,200 So, Jane and Shane might be counting 1385 00:54:09,360 --> 00:54:11,160 on this dessert to just wow 1386 00:54:11,320 --> 00:54:12,800 everyone for them to have a shot 1387 00:54:12,960 --> 00:54:14,680 at taking us out. 1388 00:54:14,840 --> 00:54:15,720 At this stage, I guess 1389 00:54:15,880 --> 00:54:17,400 anything could go wrong or right 1390 00:54:17,560 --> 00:54:19,360 'cause I have no idea what it is. 1391 00:54:23,920 --> 00:54:26,280 So, the meringues look fantastic. 1392 00:54:26,440 --> 00:54:28,320 I'm not quite sure about the texture of them. 1393 00:54:28,480 --> 00:54:29,520 OK. 1394 00:54:29,680 --> 00:54:31,480 Time to assemble it all beautifully on the plate 1395 00:54:31,640 --> 00:54:33,640 with some lovely garnish. 1396 00:54:33,800 --> 00:54:35,600 Fingers crossed, it's enough. 1397 00:54:35,760 --> 00:54:37,000 With the dessert, 1398 00:54:37,160 --> 00:54:40,200 we're serving a riff on a cocktail, 1399 00:54:40,360 --> 00:54:41,680 so we decided to serve it 1400 00:54:41,840 --> 00:54:44,400 in a really beautiful coupe glass. 1401 00:54:44,560 --> 00:54:45,880 The meringue disc sat 1402 00:54:46,040 --> 00:54:47,600 perfectly in the bottom. 1403 00:54:47,760 --> 00:54:48,840 Wow. 1404 00:54:49,000 --> 00:54:50,440 The colour is amazing. 1405 00:54:50,600 --> 00:54:52,520 I'm really happy with the colour of that. 1406 00:54:52,680 --> 00:54:54,280 Really happy with the jam. 1407 00:54:54,440 --> 00:54:57,400 It actually looks like a cocktail. 1408 00:54:57,560 --> 00:54:58,880 So, I'm actually gonna put 1409 00:54:59,040 --> 00:55:00,880 the finger line on the top of the jam. 1410 00:55:01,040 --> 00:55:02,000 Great. 1411 00:55:02,160 --> 00:55:03,680 Just for something a little bit different. 1412 00:55:03,840 --> 00:55:04,720 The finger lime 1413 00:55:04,880 --> 00:55:06,600 is really beautiful and acidic, 1414 00:55:06,760 --> 00:55:07,680 and just that 1415 00:55:07,840 --> 00:55:09,240 dusting of tomato powder 1416 00:55:09,400 --> 00:55:11,680 is so interesting on your palate. 1417 00:55:11,840 --> 00:55:14,560 OK, let's bring out the ice cream. 1418 00:55:14,720 --> 00:55:16,120 The colour's great. Colour's great. 1419 00:55:16,280 --> 00:55:18,200 So, you put the ice cream on. 1420 00:55:18,360 --> 00:55:19,480 Wowee. 1421 00:55:19,640 --> 00:55:20,960 Still a little soft, unfortunately, but... 1422 00:55:21,120 --> 00:55:22,040 Still soft. Let's go. 1423 00:55:22,200 --> 00:55:23,800 Let's go faster. Hopefully we just get these on. 1424 00:55:23,960 --> 00:55:25,960 Gelato is a little bit on the soft side 1425 00:55:26,120 --> 00:55:27,000 at the best of times. 1426 00:55:27,160 --> 00:55:28,240 Yeah, I agree. Let's hurry up. 1427 00:55:28,400 --> 00:55:29,320 Cool. 1428 00:55:29,480 --> 00:55:30,480 We're confident with the dessert 1429 00:55:30,640 --> 00:55:32,520 in the fact that the flavours 1430 00:55:32,680 --> 00:55:33,560 are really beautiful, 1431 00:55:33,720 --> 00:55:35,040 but I'm very nervous about it 1432 00:55:35,200 --> 00:55:37,000 because we're relying on this dessert 1433 00:55:37,160 --> 00:55:39,080 to stay in the competition. 1434 00:55:39,240 --> 00:55:42,400 We'll just do a roll of the amaretto, 1435 00:55:42,560 --> 00:55:44,800 and then we're gone. 1436 00:55:46,160 --> 00:55:48,200 This one's for Colin, this one's for Manu. 1437 00:55:48,360 --> 00:55:49,720 Let's rock and roll. Let's get it done. 1438 00:55:50,960 --> 00:55:53,920 (INSTRUMENTAL MUSIC) 1439 00:56:02,400 --> 00:56:04,120 Dessert is served. Is served. 1440 00:56:08,960 --> 00:56:09,960 Thank you. 1441 00:56:13,200 --> 00:56:14,440 Everything's riding on this dessert. 1442 00:56:15,760 --> 00:56:17,080 Thank you. 1443 00:56:17,240 --> 00:56:19,480 Looking around, I'm like, "Oh, OK." 1444 00:56:19,640 --> 00:56:21,000 It actually didn't look too bad. 1445 00:56:21,160 --> 00:56:22,200 Thank you. 1446 00:56:22,360 --> 00:56:23,760 Yeah, I'm worried. 1447 00:56:23,920 --> 00:56:25,440 Could be maybe they're saving grace. 1448 00:56:29,080 --> 00:56:30,560 The dessert looks very cute. Yeah. 1449 00:56:36,720 --> 00:56:38,720 If we are going to have a chance 1450 00:56:38,880 --> 00:56:40,680 of getting above Alisha and Deanne, 1451 00:56:40,840 --> 00:56:42,080 we need a good score. 1452 00:56:48,840 --> 00:56:50,920 Everything that we do is a gamble 1453 00:56:51,080 --> 00:56:52,000 that we hope pays off... 1454 00:56:54,400 --> 00:56:56,000 including this dessert. 1455 00:56:59,205 --> 00:56:59,240 GOOD EVENING 1456 00:57:00,240 --> 00:57:02,200 (TENSE MUSIC) 1457 00:57:03,840 --> 00:57:08,040 After their entree and main failed to live up to expectations, 1458 00:57:08,200 --> 00:57:11,960 Jane and Shane have now served their savoury dessert, 1459 00:57:12,120 --> 00:57:14,400 hoping it doesn't sour their night. 1460 00:57:16,240 --> 00:57:20,120 Watching Colin and Manu taste the tomato sour, 1461 00:57:20,280 --> 00:57:22,720 I'm feeling a little bit hopeful. 1462 00:57:22,880 --> 00:57:24,680 So, we're confident with the dessert, 1463 00:57:24,840 --> 00:57:29,080 but we need some strong scores in order to stay in the competition. 1464 00:57:29,240 --> 00:57:30,120 Yeah, 1465 00:57:30,280 --> 00:57:31,960 we've set ourselves a tricky task. 1466 00:57:34,640 --> 00:57:35,760 Thank you. 1467 00:57:35,920 --> 00:57:38,080 Take a break and we'll call you back for our final critiques. 1468 00:57:38,240 --> 00:57:39,160 Thank you. 1469 00:57:40,560 --> 00:57:41,560 Bon appetit. 1470 00:57:42,720 --> 00:57:43,760 Thank you. 1471 00:58:07,840 --> 00:58:08,800 I think it was quite nice. 1472 00:58:08,960 --> 00:58:11,440 I was really lost in the flavour. 1473 00:58:11,600 --> 00:58:14,920 Pretty much everyone has finished their glass, 1474 00:58:15,080 --> 00:58:17,320 so it honestly could go either way. 1475 00:58:17,480 --> 00:58:18,840 Maybe this dessert saved them. 1476 00:58:21,080 --> 00:58:22,600 Look, you know, 1477 00:58:22,760 --> 00:58:24,280 at our instant restaurant, 1478 00:58:24,440 --> 00:58:26,120 we made a sticky date pudding 1479 00:58:26,280 --> 00:58:28,000 and it was a lot better. 1480 00:58:28,160 --> 00:58:29,720 My favourite thing about this was, 1481 00:58:29,880 --> 00:58:30,800 I think it's finger lime. 1482 00:58:31,960 --> 00:58:33,200 I really liked the finger lime. 1483 00:58:33,360 --> 00:58:34,920 The little bursts of flavour were great. 1484 00:58:36,920 --> 00:58:40,240 The tomato ice cream was nice. 1485 00:58:40,400 --> 00:58:44,640 The meringue was lovely, but a bit-bit chewy. 1486 00:58:44,800 --> 00:58:46,200 The strawberry jam stuff was great. 1487 00:58:47,520 --> 00:58:48,680 I loved it. 1488 00:58:50,640 --> 00:58:56,120 Not too tomato-y, but I liked it with the lime, strawberry. 1489 00:58:56,280 --> 00:58:57,200 It was good. 1490 00:58:57,360 --> 00:58:59,440 I think it was well done. 1491 00:59:01,240 --> 00:59:03,320 Would you choose this one versus a sticky date pudding? 1492 00:59:05,080 --> 00:59:06,320 Yeah, it's well done. 1493 00:59:07,640 --> 00:59:09,240 So, obviously, our dessert 1494 00:59:09,400 --> 00:59:12,200 wasn't our strongest. 1495 00:59:12,360 --> 00:59:13,680 It wasn't the weakest either. 1496 00:59:13,840 --> 00:59:14,840 I don't feel our dessert 1497 00:59:15,000 --> 00:59:16,280 was overly that bad. 1498 00:59:16,440 --> 00:59:18,520 I'm like, "What are you talking about?" 1499 00:59:18,680 --> 00:59:20,160 It could go anywhere at this stage. 1500 00:59:20,320 --> 00:59:21,560 There's a couple of the teams that, 1501 00:59:21,720 --> 00:59:24,120 you know, possibly liked the dessert. 1502 00:59:24,280 --> 00:59:25,160 Does everyone else 1503 00:59:25,320 --> 00:59:26,200 around the table love it? 1504 00:59:26,360 --> 00:59:27,240 We don't know. 1505 00:59:27,400 --> 00:59:29,720 I would've liked a little bit more sour notes in there 1506 00:59:29,880 --> 00:59:33,200 because it does promote on the menu saying that tomato sour. 1507 00:59:33,360 --> 00:59:36,240 Yeah. Is that like a strawberry jam in there or something? 1508 00:59:36,400 --> 00:59:37,960 It was really nice. That sweetness was great. 1509 00:59:38,120 --> 00:59:39,560 But I liked all the flavours. 1510 00:59:39,720 --> 00:59:42,680 I thought it was...it was pretty. I liked the pinks and the reds. 1511 00:59:42,840 --> 00:59:45,200 I thought the meringue was-was a little bit sticky, 1512 00:59:45,360 --> 00:59:47,280 but I didn't mind the chewiness. 1513 00:59:47,440 --> 00:59:50,920 But overall, I-I liked it. 1514 00:59:51,080 --> 00:59:53,560 I would be happy to eat that in a restaurant. 1515 00:59:53,720 --> 00:59:55,200 Sticky date pudding or this one? 1516 00:59:56,560 --> 00:59:58,520 I think it's a little bit better than the sticky date. 1517 01:00:00,000 --> 01:00:03,600 Alisha, do you think this dessert could bring them back up in points 1518 01:00:03,760 --> 01:00:05,080 which would be bad for you? 1519 01:00:06,800 --> 01:00:08,120 I don't think so. 1520 01:00:08,280 --> 01:00:10,120 But you're not as sure as you were earlier on. 1521 01:00:11,760 --> 01:00:12,800 I'm starting to get 1522 01:00:12,960 --> 01:00:14,040 a little nervous now. 1523 01:00:15,080 --> 01:00:16,640 We definitely don't wanna go home. 1524 01:00:17,680 --> 01:00:19,920 This competition means a lot. 1525 01:00:20,080 --> 01:00:21,360 And especially to do it together, 1526 01:00:21,520 --> 01:00:22,400 there's no-one else 1527 01:00:22,560 --> 01:00:23,520 I'd rather do it with. 1528 01:00:23,680 --> 01:00:24,680 I just... 1529 01:00:24,840 --> 01:00:26,640 I'm not ready to leave you guys just yet. 1530 01:00:26,800 --> 01:00:28,600 I don't wanna leave you. All of you! 1531 01:00:32,960 --> 01:00:37,480 With all three courses served, it's now time for the guest teams 1532 01:00:37,640 --> 01:00:41,160 to score Jane and Shane's instant restaurant out of 10. 1533 01:00:42,240 --> 01:00:43,360 So tonight... Yes. 1534 01:00:43,520 --> 01:00:45,080 ..Jane and Shane's instant restaurant. 1535 01:00:45,240 --> 01:00:46,120 Yes. Lyst Haus. 1536 01:00:46,280 --> 01:00:47,160 Yes, we are. 1537 01:00:47,320 --> 01:00:49,880 We started with the chawanmushi. Yes. 1538 01:00:50,040 --> 01:00:51,560 Which was like a duck custard. 1539 01:00:51,720 --> 01:00:53,960 The consistency sat so wrong with me. 1540 01:00:54,120 --> 01:00:56,360 I think it's the first fail of the competition. 1541 01:00:56,520 --> 01:00:57,600 I actually did enjoy it. 1542 01:00:57,760 --> 01:00:58,800 The flavours was there. 1543 01:00:58,960 --> 01:01:02,560 I think execution was not real, they haven't perfected it, 1544 01:01:02,720 --> 01:01:03,840 but I did enjoy it. 1545 01:01:04,000 --> 01:01:05,040 Oh, that made me sick. 1546 01:01:05,200 --> 01:01:06,160 Runny egg. Oh, my god. 1547 01:01:06,320 --> 01:01:08,920 I like mine are usually poached, not runny. 1548 01:01:10,120 --> 01:01:11,080 Terrible. 1549 01:01:11,240 --> 01:01:13,840 For the main, we had the master stock pigeon. 1550 01:01:14,000 --> 01:01:14,920 Yes. 1551 01:01:15,080 --> 01:01:18,440 Chilli cucumber, samphire and shallot pancake. 1552 01:01:18,600 --> 01:01:19,520 Pancake. 1553 01:01:20,600 --> 01:01:21,640 Yeah. 1554 01:01:22,880 --> 01:01:23,840 Overcooked. 1555 01:01:24,000 --> 01:01:24,920 It was just too dry. 1556 01:01:25,080 --> 01:01:27,520 It didn't come out the way they wanted, obviously. 1557 01:01:27,680 --> 01:01:29,280 We both didn't like it. 1558 01:01:30,440 --> 01:01:33,640 I think that little poor bird needed about 30 minutes, 1559 01:01:33,800 --> 01:01:34,720 not 30 hours. 1560 01:01:34,880 --> 01:01:35,800 Yes. 1561 01:01:35,960 --> 01:01:37,600 For dessert, we had this tomato sour. 1562 01:01:37,760 --> 01:01:38,680 Sour tomato. 1563 01:01:38,840 --> 01:01:40,800 Best dish of the night. Best dish of the night for them. 1564 01:01:40,960 --> 01:01:42,200 I love the tomato sour. 1565 01:01:42,360 --> 01:01:43,280 You loved it? Yeah. 1566 01:01:43,440 --> 01:01:44,960 Tomato was nice, sort of mild. 1567 01:01:45,120 --> 01:01:48,920 And the addition of the finger lime, which I really liked. 1568 01:01:49,080 --> 01:01:50,960 Mine just tasted tomato sauce with a bit of ice cream 1569 01:01:51,120 --> 01:01:52,480 and I thought, "Where's that floating pie?" 1570 01:01:53,640 --> 01:01:55,040 What are we thinking overall? 1571 01:01:55,200 --> 01:01:56,400 A 5. 5. 1572 01:01:56,560 --> 01:01:57,680 Yeah. Yeah. 1573 01:01:57,840 --> 01:01:59,600 Alright. Let's do a 5. 1574 01:01:59,760 --> 01:02:00,760 OK. 5. 1575 01:02:00,920 --> 01:02:01,840 Do you know what? 1576 01:02:02,000 --> 01:02:03,400 It just didn't live up to the standards 1577 01:02:03,560 --> 01:02:06,880 that they set by-by quite a way if you asked me. 1578 01:02:07,040 --> 01:02:08,480 I'm still thinking a 4. 1579 01:02:08,640 --> 01:02:10,200 Alright. I'm happy with that then. 1580 01:02:10,360 --> 01:02:11,240 OK. Let's do it. 1581 01:02:11,400 --> 01:02:12,320 4 it is. 1582 01:02:12,480 --> 01:02:13,560 I'm thinking a 4. 1583 01:02:13,720 --> 01:02:15,520 I agree. It's gonna be a 4. A 4? 1584 01:02:15,680 --> 01:02:16,680 Yeah, definitely. 1585 01:02:16,840 --> 01:02:17,720 For Jane and Shane, 1586 01:02:17,880 --> 01:02:19,160 we're giving them a 4. 1587 01:02:19,320 --> 01:02:22,520 So I'm thinking a 3, one for each course. 1588 01:02:22,680 --> 01:02:25,080 100%. 3 it is. 3 it is. 1589 01:02:25,240 --> 01:02:26,360 Let's go. Let's go. 1590 01:02:30,160 --> 01:02:31,680 This has been a snowball 1591 01:02:31,840 --> 01:02:34,120 of misfortune tonight. 1592 01:02:34,280 --> 01:02:35,360 It really has. 1593 01:02:35,520 --> 01:02:36,840 Probably the only thing I'm proud of 1594 01:02:37,000 --> 01:02:39,000 is the way that we work together in the kitchen 1595 01:02:39,160 --> 01:02:41,240 because that's how we approach life, 1596 01:02:41,400 --> 01:02:42,400 as a team. 1597 01:02:42,560 --> 01:02:43,480 Let's go. 1598 01:02:44,880 --> 01:02:49,040 We're hopeful that our dessert can lift us back up a little bit. 1599 01:02:50,200 --> 01:02:52,160 Look after our efforts tonight in the kitchen 1600 01:02:52,320 --> 01:02:54,880 would actually mean quite a lot for us to have an opportunity 1601 01:02:55,040 --> 01:02:55,920 to correct that 1602 01:02:56,080 --> 01:02:56,960 because we know we can... 1603 01:02:57,120 --> 01:02:58,000 Yeah. 1604 01:02:58,160 --> 01:02:59,040 ..be much better than we have tonight. 1605 01:02:59,200 --> 01:03:00,120 Just to redeem ourselves. 1606 01:03:01,480 --> 01:03:05,360 Jane and Shane, thank you for inviting us to dinner. 1607 01:03:05,520 --> 01:03:07,880 Tonight, I would say, was a challenge. 1608 01:03:08,040 --> 01:03:09,600 It was pretty rough. 1609 01:03:09,760 --> 01:03:11,400 But did you do enough? 1610 01:03:14,120 --> 01:03:16,920 Alisha and Deanne, with just 68 points, 1611 01:03:17,080 --> 01:03:19,400 you are at the bottom of the leaderboard. 1612 01:03:21,800 --> 01:03:22,800 Tonight... 1613 01:03:23,960 --> 01:03:26,880 either Jane and Shane or Alisha and Deanne... 1614 01:03:28,160 --> 01:03:29,680 will be eliminated. 1615 01:03:31,400 --> 01:03:34,280 Alisha and Deanne, can you please stand 1616 01:03:34,440 --> 01:03:37,320 and join Jane and Shane at the edge of the table? 1617 01:03:37,480 --> 01:03:39,520 (INTENSE MUSIC) 1618 01:03:41,800 --> 01:03:43,080 This is it. 1619 01:03:43,240 --> 01:03:44,400 We could be going home. 1620 01:03:44,560 --> 01:03:46,200 It's us or them at this point. 1621 01:03:46,360 --> 01:03:47,640 Losing to Jane and Shane 1622 01:03:47,800 --> 01:03:49,720 would just be a worst-case scenario. 1623 01:03:49,880 --> 01:03:52,760 (INTENSE MUSIC) 1624 01:03:54,240 --> 01:03:58,760 Next, while the dream ends for one team... 1625 01:03:58,920 --> 01:03:59,840 Yeah, I'm nervous. 1626 01:04:00,000 --> 01:04:01,400 This could be our last hurrah. 1627 01:04:01,560 --> 01:04:05,080 ..for others, it's just the beginning. 1628 01:04:05,240 --> 01:04:06,920 The gatecrashers are coming for you. 1629 01:04:07,080 --> 01:04:08,840 We're here to shake up the competition. 1630 01:04:09,000 --> 01:04:10,480 We are here to win this thing. 1631 01:04:10,640 --> 01:04:13,240 I already hate these guys. Watch out. 1632 01:04:15,920 --> 01:04:18,240 It's the final instant restaurant 1633 01:04:18,400 --> 01:04:19,560 of the first round. 1634 01:04:19,720 --> 01:04:23,000 And as the last team to cook, Jane and Shane 1635 01:04:23,160 --> 01:04:28,400 must beat Alisha and Deanne's score of 68 or be eliminated. 1636 01:04:28,560 --> 01:04:29,520 The night hasn't been 1637 01:04:29,680 --> 01:04:30,560 terribly positive, 1638 01:04:30,720 --> 01:04:33,200 but hopefully the dessert saved the day. 1639 01:04:33,360 --> 01:04:34,320 Yeah, I'm nervous. 1640 01:04:34,480 --> 01:04:36,560 This could be our last hurrah. 1641 01:04:36,720 --> 01:04:39,560 Jane and Shane, the guest teams have given you 1642 01:04:39,720 --> 01:04:40,720 a combined score of... 1643 01:04:43,880 --> 01:04:45,520 20 out of 50. 1644 01:04:49,040 --> 01:04:51,000 I just want to sink into the floor. 1645 01:04:51,160 --> 01:04:52,120 I think our main was so poor. 1646 01:04:52,280 --> 01:04:53,840 We made it very easy for people 1647 01:04:54,000 --> 01:04:56,080 to give us a low score. 1648 01:04:59,920 --> 01:05:01,240 Ah... 1649 01:05:01,400 --> 01:05:04,280 We might have a real chance here. 1650 01:05:06,560 --> 01:05:07,520 And now it's our turn, 1651 01:05:07,680 --> 01:05:09,560 we'll be scoring each dish out of 10. 1652 01:05:09,720 --> 01:05:10,720 Hope that the judges 1653 01:05:10,880 --> 01:05:13,360 appreciate the dishes 1654 01:05:13,520 --> 01:05:15,760 that we thought we were going to present today, 1655 01:05:15,920 --> 01:05:17,440 and I think they will. 1656 01:05:17,600 --> 01:05:19,800 For entree, we had duck chawanmushi, 1657 01:05:19,960 --> 01:05:22,360 crab and caviar. 1658 01:05:22,520 --> 01:05:25,000 It was the sort of dish that I would expect to see 1659 01:05:25,160 --> 01:05:28,240 at a grand final, the way it was plated up. 1660 01:05:28,400 --> 01:05:30,680 It definitely looked absolutely amazing. 1661 01:05:32,120 --> 01:05:34,120 I think the dish itself tasted really good... 1662 01:05:35,880 --> 01:05:37,920 but the technique was really wrong. 1663 01:05:39,960 --> 01:05:42,680 The top of the custard was set and underneath 1664 01:05:42,840 --> 01:05:44,680 there was sort of something went wrong. 1665 01:05:44,840 --> 01:05:49,040 I liked the garnish more than I liked the actual dish. 1666 01:05:49,200 --> 01:05:50,800 The score I'm giving you for your entree... 1667 01:05:52,080 --> 01:05:53,960 is a 5. 1668 01:05:54,120 --> 01:05:55,320 I score you a 4. 1669 01:05:57,320 --> 01:05:58,360 Disappointing. 1670 01:05:58,520 --> 01:05:59,720 We were certainly expecting 1671 01:05:59,880 --> 01:06:01,920 somewhere over a 6 for our entree 1672 01:06:02,080 --> 01:06:03,040 because it's so tasty. 1673 01:06:04,880 --> 01:06:09,160 For main course master stock pigeon, chilli, cucumber, samphire, 1674 01:06:09,320 --> 01:06:11,480 and shallot pancake. 1675 01:06:11,640 --> 01:06:12,560 (SIGHS) 1676 01:06:14,040 --> 01:06:15,720 Some critiques are harder than others, 1677 01:06:15,880 --> 01:06:17,840 and this one is not easy. 1678 01:06:19,240 --> 01:06:21,200 Unfortunately, this pigeon... 1679 01:06:22,920 --> 01:06:24,200 (SIGHS) 1680 01:06:24,360 --> 01:06:28,560 I can't even find a positive thing to say about it. 1681 01:06:30,760 --> 01:06:33,080 I know where you wanted to go with it, 1682 01:06:33,240 --> 01:06:34,160 but you didn't get there. 1683 01:06:36,080 --> 01:06:38,480 I did love the flavour of the master stock. 1684 01:06:38,640 --> 01:06:40,360 The pancakes were nice. 1685 01:06:40,520 --> 01:06:44,720 The pigeon, obviously the legs can be braised or confited 1686 01:06:44,880 --> 01:06:47,320 nice and slow, so they just fall off the bone. 1687 01:06:47,480 --> 01:06:49,720 Unfortunately, they didn't fall off the bone. 1688 01:06:51,440 --> 01:06:53,880 For your main course tonight, score you 4. 1689 01:06:55,680 --> 01:06:57,760 The score I'm giving you for your main course is a 3. 1690 01:07:01,200 --> 01:07:02,920 I'm trying to work out the maths 1691 01:07:03,080 --> 01:07:04,000 while I'm standing up there 1692 01:07:04,160 --> 01:07:05,080 with all my nerves. 1693 01:07:05,240 --> 01:07:06,400 But we're definitely up 1694 01:07:06,560 --> 01:07:08,040 by a few points. 1695 01:07:08,200 --> 01:07:10,280 I'd feel absolutely devastated 1696 01:07:10,440 --> 01:07:11,720 if this is the way we were about 1697 01:07:11,880 --> 01:07:13,320 to leave the competition, 1698 01:07:13,480 --> 01:07:15,120 but I'm fairly confident 1699 01:07:15,280 --> 01:07:17,680 that Manu and Colin will understand 1700 01:07:17,840 --> 01:07:19,920 and appreciate the dessert tonight. 1701 01:07:20,080 --> 01:07:21,200 We most definitely need 1702 01:07:21,360 --> 01:07:22,520 some very good scores 1703 01:07:22,680 --> 01:07:23,560 from this dessert 1704 01:07:23,720 --> 01:07:24,600 in order to stay 1705 01:07:24,760 --> 01:07:25,640 in the competition tonight. 1706 01:07:25,800 --> 01:07:27,905 I'm feeling a little bit hopeful. 1707 01:07:27,960 --> 01:07:30,680 For desserts, you gave us a tomato sour. 1708 01:07:32,520 --> 01:07:33,960 For two people who don't like dessert, 1709 01:07:34,120 --> 01:07:36,280 I think this was your most successful course. 1710 01:07:38,280 --> 01:07:41,320 I liked the addition of the sweetness of the jam. 1711 01:07:41,480 --> 01:07:42,800 I'm glad it was actually 1712 01:07:42,960 --> 01:07:44,760 a lot sweeter than-than you promised. 1713 01:07:47,240 --> 01:07:49,920 I've got to join Colin on this one. 1714 01:07:50,080 --> 01:07:54,200 I thought the ice cream was nice and fluffy and light. 1715 01:07:54,360 --> 01:07:57,680 The pop of the finger limes were a nice addition 1716 01:07:57,840 --> 01:07:59,840 with the sourness and the acidity. 1717 01:08:00,000 --> 01:08:01,120 A nice little finish. 1718 01:08:02,440 --> 01:08:03,440 Phew. (CHUCKLES) 1719 01:08:05,920 --> 01:08:07,520 The score I'm giving you for your dessert... 1720 01:08:08,800 --> 01:08:09,880 is a 7. 1721 01:08:11,640 --> 01:08:13,120 I score you a 7. 1722 01:08:17,480 --> 01:08:19,360 Jane and Shane, 1723 01:08:19,520 --> 01:08:21,560 that leaves you with a grand total score of... 1724 01:08:27,320 --> 01:08:29,200 50. 1725 01:08:29,360 --> 01:08:30,280 Not enough. 1726 01:08:30,440 --> 01:08:31,480 Not enough. 1727 01:08:33,160 --> 01:08:34,680 Unfortunately, that places you 1728 01:08:34,840 --> 01:08:37,040 on the bottom of the leaderboard, 1729 01:08:37,200 --> 01:08:38,760 and you have been eliminated 1730 01:08:38,920 --> 01:08:40,160 from My Kitchen Rules, 1731 01:08:40,320 --> 01:08:41,400 I'm sorry to say. 1732 01:08:41,560 --> 01:08:42,480 I think we're both 1733 01:08:42,640 --> 01:08:43,600 really disappointed 1734 01:08:43,760 --> 01:08:44,720 that it's ended 1735 01:08:44,880 --> 01:08:45,800 in the way that it's ended. 1736 01:08:45,960 --> 01:08:46,880 Yeah. 1737 01:08:47,040 --> 01:08:47,920 I just know that 1738 01:08:48,080 --> 01:08:49,120 we'll never cook another pigeon. 1739 01:08:49,280 --> 01:08:50,200 Correct. 1740 01:08:51,720 --> 01:08:55,400 Alisha and Deanne, you live to fight another day. 1741 01:08:55,560 --> 01:08:57,280 Well done. 1742 01:08:57,440 --> 01:08:58,320 Thank you. 1743 01:08:58,480 --> 01:09:01,440 Jane and Shane, despite this result tonight... 1744 01:09:02,480 --> 01:09:04,160 do not lose your love for food. 1745 01:09:04,320 --> 01:09:06,080 Au revoir, and good luck. 1746 01:09:06,240 --> 01:09:07,840 Good luck, everyone. Thanks guys. 1747 01:09:08,000 --> 01:09:09,640 Good luck, everyone. Have fun. Thank you. 1748 01:09:09,800 --> 01:09:11,680 (APPLAUSE) 1749 01:09:13,040 --> 01:09:14,080 We've made it! 1750 01:09:14,240 --> 01:09:15,280 Who would have thought that us 1751 01:09:15,440 --> 01:09:16,320 of all would take out 1752 01:09:16,480 --> 01:09:17,560 Jane and Shane? 1753 01:09:17,720 --> 01:09:19,480 The snobby snooties, 1754 01:09:19,640 --> 01:09:21,800 travel the worldies, eaty Palazzis, 1755 01:09:21,960 --> 01:09:22,920 Palazziozis! 1756 01:09:25,360 --> 01:09:27,240 With a score of 50, 1757 01:09:27,400 --> 01:09:29,680 Jane and Shane are eliminated 1758 01:09:29,840 --> 01:09:30,760 from the competition. 1759 01:09:31,920 --> 01:09:32,880 Sitting at the top 1760 01:09:33,040 --> 01:09:33,920 of the leaderboard 1761 01:09:34,080 --> 01:09:35,640 are Tiffany and Giancarlo, 1762 01:09:35,800 --> 01:09:37,240 and just behind them 1763 01:09:37,400 --> 01:09:39,040 are Mary and Golden. 1764 01:09:39,200 --> 01:09:41,520 So that means Tiffany and Giancarlo 1765 01:09:41,680 --> 01:09:42,600 and Mary and Golden. 1766 01:09:44,760 --> 01:09:48,520 You are both fast tracked to Kitchen HQ. 1767 01:09:48,680 --> 01:09:50,280 Oh, my god. Thank you. 1768 01:09:50,440 --> 01:09:51,480 Congratulations. 1769 01:09:51,640 --> 01:09:53,200 (CHEERS AND APPLAUSE) Oh, very nice. 1770 01:09:56,960 --> 01:09:58,160 Yes! 1771 01:10:00,320 --> 01:10:02,240 I'm so proud of us. Yep. 1772 01:10:02,400 --> 01:10:03,320 I can't wait. 1773 01:10:05,400 --> 01:10:06,960 Our three other teams, 1774 01:10:07,120 --> 01:10:09,520 Alisha and Deanne, Angus and Simon, 1775 01:10:09,680 --> 01:10:10,640 Krysten and Lucy, 1776 01:10:10,800 --> 01:10:12,720 can you please stand up? 1777 01:10:18,960 --> 01:10:21,920 At the moment, we're not too sure 1778 01:10:22,080 --> 01:10:23,800 you're ready for kitchen headquarters. 1779 01:10:23,960 --> 01:10:28,480 It's gonna take a lot more for you to prove you've got what it takes. 1780 01:10:28,640 --> 01:10:30,240 How do I put it? 1781 01:10:30,400 --> 01:10:35,600 You are going around Australia again against three new teams. 1782 01:10:35,760 --> 01:10:37,480 (CHUCKLES) 1783 01:10:37,640 --> 01:10:38,520 And there it is. 1784 01:10:38,680 --> 01:10:42,000 Look out 'cause the gatecrashers are coming for you. 1785 01:10:42,160 --> 01:10:43,160 Ooh. 1786 01:10:44,320 --> 01:10:47,280 ('LET'S GO' BY JAXSON GAMBLE PLAYS) 1787 01:10:53,120 --> 01:10:54,760 We might look like we're here for a good time. 1788 01:10:54,920 --> 01:10:56,400 We're here to shake up the competition. 1789 01:10:56,560 --> 01:10:57,480 We can cook our arse off. 1790 01:10:57,640 --> 01:10:58,720 And that's what we're gonna do. 1791 01:10:58,880 --> 01:11:01,720 ('LET'S GO' BY JAXSON GAMBLE CONTINUES) 1792 01:11:01,880 --> 01:11:03,240 The other teams are gonna underestimate us. 1793 01:11:03,400 --> 01:11:05,200 They're gonna just think mum and son from Perth. 1794 01:11:05,360 --> 01:11:06,240 They're not gonna see 1795 01:11:06,400 --> 01:11:07,320 our skill set coming. 1796 01:11:08,480 --> 01:11:09,920 Being best mates, we know each other 1797 01:11:10,080 --> 01:11:11,440 like the back of our hands. 1798 01:11:11,600 --> 01:11:13,440 We're bringing zesty, fresh flavours. 1799 01:11:13,600 --> 01:11:15,400 Also zesty, fresh personalities. 1800 01:11:15,560 --> 01:11:16,640 Watch out. 1801 01:11:25,320 --> 01:11:27,160 This is crazy. (CHUCKLES) 1802 01:11:29,000 --> 01:11:30,480 I already hate these guys, 1803 01:11:30,640 --> 01:11:32,960 so I'm more motivated than ever 1804 01:11:33,120 --> 01:11:34,360 to cook the best food we can. 1805 01:11:35,800 --> 01:11:37,200 Welcome to hell. 1806 01:11:37,360 --> 01:11:38,320 (LAUGHTER) 1807 01:11:39,440 --> 01:11:42,040 We are gonna bring the heat, baby. Yeah. 1808 01:11:43,400 --> 01:11:44,400 Bring it on. 1809 01:11:44,560 --> 01:11:46,440 (INTENSE MUSIC)