ANNOUNCER: Previously,
after surviving two rounds
of instant restaurants...
the top 16 entered Kitchen Headquarters
for the first time.
(SCREAMS) I can't believe we are here.
But the excitement...
Hello, hello. Bonne soiree, bonne soiree.
..quickly turned to fear.
The team that will cook the weakest dish
will be fighting for their lives in an elimination cook-off.
BOTH: (EVIL LAUGH)
While the pressure rattled the favourites.
We have no time.
You're freaking out.
It was loved up couple Hannah and Lawrence...
Babe, it's not cooked.
..that became the first team to guarantee a spot
in an upcoming elimination cook-off.
The lamb is for me, are really undercooked.
We're absolutely gutted.
It sucks.
Tonight...
Let's go.
..who will join Hannah and Lawrence?
Someone's going into an elimination cook-off.
It all needs to be perfect.
We sure don't want to be in elimination.
The weakest dish was cooked by...
Plus one of these teams is about to win the biggest advantage
in MKR history.
A massive reward.
(LAUGHS) Wow.
Bigger than anything that's happened
on this show before.
(SOFT INSTRUMENTAL MUSIC)
I'm really keen to get back in the kitchen today.
We won this the day last challenge
and we're going to dish the day again, so...
Doubling up.
We're coming for em'.
The competition is definitely intensified,
like kitchen headquarter
is definitely harder.
Today someone's going to elimination.
Yeah, so it's super nerve wracking.
Yeah. Um, we don't want to get this wrong.
Hello.
(CHEERS AND APPLAUSE) Hello, hello.
Welcome.
Bonne soiree.
Teams, welcome back to Kitchen Headquarters.
As you've already learned,
this place can pile on the pressure like nothing else.
So, the challenge today will take place over two rounds.
The team that cooked the weakest dish
in round one will be joining Hannah and Lawrence
in an upcoming elimination cook-off.
Last round we served undercooked lamb.
So, now we're out for elimination
and it is heart breaking.
I do not want to be here.
Round two, we'll see the remaining team cook-off
for a huge reward.
Something that's never been seen in Kitchen Headquarters
in My Kitchen Rules.
If it's big. It's gotta be worth fighting for.
What could be, I mean maybe.
A car?
(LAUGHS) I don't know.
Caz and Fergus, you cooked a dish of the day
in the last pick a fridge challenge, those beautiful ricotta fritters.
In doing so, you guys jump straight into round two.
Oh, my god. We're safe today. Good.
I'm happy to be standing out
of this one and kinda getting that
free package through the next round.
Yeah. Yeah.
So, that means, Mike and Pete, Simone and Viviana,
Janey and Maddie and Rob and Liam, in round one,
your task is to cook
a magnificent signature entree,
a sensational starter that starts the meal with a bang.
Yay!
We love entrees.
We love entrees
and we can think of so many options.
Cooking teams to your benches,
others up to the mezzanine to watch on.
Come on, guys.
(TALKING OVER EACH OTHER)
This is like rubbing salt
in our wounds
we have to watch everyone cook tonight.
Oh, my gosh.
It's like sitting out of a game,
you really wanted to play as a kid.
Teams, here we go.
We want an entree to inspire and to be desired.
The store room is stocked
with everything you will need for this course.
Remember, when in doubt just cook.
You have just 60 minutes.
Let's go. Aprons on.
Let's go, let's go. Alright, alright.
We've we got 60 minutes to put something through.
Yeah. Something that's elevated.
Something that is...
Look worthy of fine dining I think.
Worthy of fine dining. So, what are you thinking today?
We love tuna...
So, maybe mix it up with some avocados...
Yeah. ..some Asian flavours.
Let's do some barbecue, it's been a while.
We've been stuck on desserts for too long, mate.
Your time starts now.
Go, go, go, go, go. (LAUGHS)
Let's go.
(LAUGHTER)
This round is super important.
We don't wanna be going to elimination
so we're going with what we like,
which is meat.
For entree, we are making lamb, ribs,
chermoula and toasted nut butter.
We're gonna make it a signature
'cause we are all about
cooking on fire when we can
and cooking meat.
So, we're gonna use some hibachi grills,
treat the protein well
and use fire.
I'm just slicing these ribs up, Liam,
to make 'em like individual.
Yep. So, we need about 20 now.
Cool.
You really gotta be smart
and know what you're doing in this
cook 'cause you don't
have time for error.
Really important to get these ribs in.
We've only got an hour
so I really need this already heating up.
I've gotta get those lamb ribs in there
and this is just nice and hot.
I get the pressure cooker loaded it with chicken stock.
That technique renders all the fat down,
Then we're gonna take them out,
Rob's gonna pat 'em dry,
put 'em in a rub,
finish 'em on the hibachi.
17, 18, 19. Sweet. Done.
Just making sure they're all covered in that liquid.
They're gonna shrink up
um, down to half the size so that'll be fine.
This lambs the star of the show
so we've gotta make it perfect.
Put the lid on the pressure cooker.
Cook the pressure cooker. We're on.
We're looking good.
Sweet.
How you going, Mikey? I'm going good, Pete.
Our entree tonight is cured scallops with lime creme fresh.
Uh, they are the main two elements.
So, I'm just drying, Mike,
I'm drying the scallops very quickly.
Yeah. Beautiful.
It is a signature dish
that I've cooked a couple of times.
And it is actually more on the way
to being a fine dining entree.
OK.
The scallops are going to be dry cured
in equal parts salt and sugar.
The hardest thing is all scallops
are different in sizes
and have different curing times.
Scallops is kind of smart
'cause you don't need to cook them for too long.
But something like...
Although, you need to cook them. You cook. Yeah.
We've got a lot of work to do.
Uh, we just need to make sure
that we nail the curing of those scallops.
Alright, Mike, I've got the timer on for the scallops.
I'm just gonna pop them to the side.
Let's keep motoring here.
Yeah, keep motoring.
We absolutely cannot be on the bottom because otherwise...
We can't be on the bottom today
because otherwise we'll be in risk of elimination.
Going into the elimination round.
And that's not where we wanna be.
That's not where we wanna be.
We feel like a signature entree
means something that
you would cook to impress.
So, we're going to bring
our absolute best
entree dish today.
We are making tuna and avocado tar with nori crisps.
We've made this dish for our family and friends at home
and they absolutely love our tuna tartare.
We feel like it's something that
really, if you get the balance of flavour.
Yeah.
And everything right on the dish, you can't go wrong.
Especially as an entree too.
It's not heavy at all is it, darling?
No, it's the beautiful start to a meal.
We do not want to be in that elimination cook-off.
And we just want to make sure
that we deliver
the right amount of acidity,
the right amount of saltness and sweetness
so that it is perfectly balanced.
Mum, make sure that you get those nori crisps perfect
before you think about the Mayo.
You've got the time to get them right.
Yes, chef.
So, let's make sure they're perfect
before we make move on to the Mayo.
Yes, chef.
These are all my dishes
and she's taken charge.
Mum's got the experience.
However, I'm very organised
and I feel like I'm better
under pressure than mum.
Right. Thank you, my daughter.
Today is the day that we really deliver on this dish.
100%, and we can do it, darling.
Today is very important that
we're gonna be like extremely focused
'cause we weren't last time
and we're not gonna make this happen again.
No we're not. So, that is your station?
Not mine? Huh? Yeah. Just one second.
I just clean the octopus. OK.
Ah, OK.
For today's challenge we chose insalata di mare,
which is a seafood salad.
We chose this dish
because it's something that uh, we really love.
It's a light.
Very summery. Yeah.
White wine. In.
Measuring with love as always. Yeah.
Always measured perfectly.
So, we want to make a traditional dish a little bit more elevated.
So, the seven elements of the dish
are octopus, mussels,
potatoes, broccoli,
pickled onion, seafood Mayo.
And herb oil.
There's a lot to element, uh, in a very short time
and I hope I will be able to nail it.
Alright amore I'm going
to uh, start to put this one in the pressure cooker
because it needs uh, quite a long time to do it.
Cooking the octopus
on the pressure cooker,
it won't lose flavour
but it can be very mushy
if you cook for five minutes longer
or if you cook five minutes bit less,
it is gonna be hard and tough the meat.
So, I need to nail the timing.
Hmm. Octopus in ready to go.
Now, the octopus in the pressure cooker.
And we got only six
more preparation to go.
Only.
OK, mussels.
Are you ready for the mussel, my love?
Yeah. OK, I'm gonna start to pep.
And as-as always I'm always cleaning the seafood
because I love it.
Gee.
So, you guys are a bit nervous cooking next to us today.
Uh, no actually feel pretty good actually.
Not at all, amore, are you?
How do... How did you feel when we brought out the hibachi?
Ah, you're playing safe as usual.
No. (LAUGHS)
Oh, and you're making octopus for a second time, I see.
Eh? Open fire inside.
Yeah, but different way, brother.
Surprising every time.
Janey probably thinks we're in trouble
'cause barbecuing is not cooking.
(LAUGHS)
Janey and Maddie,
are you guys feeling pretty safe 'cause we've got barbecues out
and barbecues aren't cooking?
Oh, very good. We got barbecues going.
Gosh.
They have heard through the grapevine
that we've dissed barbecues.
We hear the barbecue's a secret weapon.
It's really simple and really basic.
Yeah, come on, give us something more.
Sausage and bread please.
Thank you.
Teams, you got 45 minutes left.
Let's go.
(UPBEAT MUSIC)
Darling, mussels.
Grazie. How many?
Uh, more than 20.
So, Mike, we've got the scallops that are curing.
We've got the uh, lime creme fraiche.
The buttermilk's done. Dressing done.
Cool. You're all good?
I'm all good. OK.
So, Liam, I'm just getting these coals that we've heated up,
putting them in the hibachi grill.
Get a nice hot temp on it.
I usually do this in bare feet, Liam.
Yeah, we do.
Rob and Liam, we're excited.
We see the coal.
Barbecue boys are back.
The grill boys.
Feels like our first restaurant.
What do you think, babe?
Well we're obviously in elimination.
We're in the elimination round I think, I don't wish bad on anyone,
I would just look at the four teams cooking what's best for us,
I think Janey and Maddie.
100%.
So, Maddie, I'm just getting the blender out.
Yep, you're starting the Mayo, mum.
Yep. Gonna start the Mayo.
Perfect.
Do not want to lose to them, that's for sure.
And I think like the rest of the teams
are so strong I'm nervous to serve to verse anyone else.
We do not wanna be eliminated.
And I think the best way to do that
is verse Janey and Maddie.
And on a personal level
we'd love to kick their ass.
So, we're doing the avocado today with some shallots.
We are doing some lime zest,
a bit of lime juice, some salt and pepper.
Beautiful.
We're gonna have that on the bottom of our tartares.
Beautiful.
We don't wanna cook against
Hannah and Lawrence
because we don't wanna be
in that elimination cook-off.
We just don't want to be there.
OK, here we go.
Is that enough gonna be enough or more?
I think I'll make a bit more.
It might sound like a simple dish
but there are a lot of elements
in this dish and if one isn't right,
we could be in serious trouble,
Maddie.
What are you looking for in an entree?
I'm looking for a flavour
'cause it sort of starts off the meal,
the taste buds, something to aliven you.
Yeah, I want something light.
Not too heavy but with a punch of flavour.
How you going with the chermoula?
Yeah, good man.
I wanna get that real vibrant colour.
Hey, real bright colours.
Do you think the teams will struggle with just 60 minutes?
Like it's really not a long time.
I-I would struggle with 60 minutes,
you know what I mean?
Like it's-it's a tough challenge. Full stop.
So, amore, I got the, the mussels all under control.
OK. I'm waiting for them to open up.
OK.
Then we got the-the potato, we are boiling.
We got the octopus here in the pressure cooker.
OK. Ah pressure cooker off.
(LAUGHS)
Can I just open this one up? Huh?
You can do it. Take it over there.
You can cook it for me.
You cheeky.
And then you got Rob and Liam
who are a bit too happy for my liking
'cause they've got a lot of work today.
I think they've got more than anybody else on this course.
And the reason why is that cooking time is precious.
And they're also using, which we haven't used before,
the hibachi grill.
Which means you got to heat the charcoal.
You don't want the charcoal too hot so you gotta let it burn out a bit.
Which is a bit of a worry.
That charcoal is like the hottest charcoal ever.
And it'll retain its heat
it's those real good Japanese charcoal.
I might just go on a single.
30 minutes left. You gotta move faster.
So, we have 30 minutes left. Yeah.
I think timing wise we're doing pretty good.
Yes, we are. I feel like an octopus right now.
Ooh, it's looking good.
Looking good? Happy with it?
Oh, we'll have to test the flavours don't we, darling?
So, we'll do the ribs. I'll be cooking the ribs.
You gonna... When are you gonna do the butter?
I'm gonna do the butter and the sauce at the same time.
Yeah.
Ehh, look, the scallops are really wet.
I patted them dry so I just want to keep curing it
until I absolutely have to stop and start slicing them.
I can tell you one thing for sure.
I definitely haven't cured scallops this size.
These scallops are huge.
There's lots of moisture.
So, I'm a little bit concerned.
I just wanna make sure...
That they're perfect.
..that they are where they need to be.
It's potentially a massive problem
because we don't wanna be in the elimination round.
But I don't know how long they're gonna take to cure.
Coming up...
The pressure's building. I think it's time.
Always pressure with a pressure cooker.
It's one in four shot going into elimination here.
They are really pushing it.
So, everything has to be perfect.
Disaster. And later an MKR first.
It's bigger than anything that's happened on this show before.
We want that.
We want it. We want that.
I can't wait.
((UPBEAT MUSIC)
20 minutes to go.
Let's go.
We need to motor. We need to motor.
So, we've asked these teams for a signature entree...
And it's a big fight
because the bottom team will be joining Hannah and Lawrence
in an upcoming elimination cook-off.
Rob and Liam are doing
uh, lamb ribs with chermoula and toasted nut butter.
How's your nuts going there, brother?
Still big. Sweaty?
(LAUGHTER)
I think it's gonna be pretty close to the wire.
The lamb ribs coming out wet
from the pressure cooker 'cause they've really gotta be dry
going onto that grill to get the maximum caramelisation.
We've got the lime creme fraiche.
The buttermilk's done. Dressing done.
The oil, is nearly there. Got the paprika oil nearly there.
Mike and Pete, cured scallops with lime creme fraiche.
What-what worries you about this?
'Cause I know what worries me.
Curing scallops gorgeous but they've got only an hour.
I-I think it's a very risky move
if they don't get that curing mix right.
If they don't have a lot to fall back on
but if they do could be amazing.
Maddie, I'm just gonna add a bit more Dijon in here
needs a bit more bite.
Janey and Maddie are trying to wow with a tuna
and avocado tartare and nori crisps, like you see it around a lot.
I hope it's not gonna be just too simple.
If they don't season it properly,
that tuna and avocado could be bland.
Hi, fire. Hurry up.
Simone and Viviana.
What are they cooking? Insalata di mare.
Which is a seafood salad.
Ooh. Uh interesting.
They've got octopus that they've braised.
And they've got uh, mussels,
that's the two seafood they're gonna use.
But what I would do is really use
these, the stock from the octopus
and from the muscle to make a little dressing.
Well, it has seafood in the name
so you want to taste that sea water.
To me that's the highlight of the dish.
This is definitely
a different feeling like working in this kitchen.
Yeah, it is.
So much pressure though, like I hate that clock.
I freaking hate that clock.
Honestly.
This is a wild thought.
But if Sim and Viv can't get this done,
like they'd be facing elimination.
And we don't want that.
(LAUGHS)
That means we're doing elimination against
one of the strongest teams in the competition.
No, I think he'd be better on with Janey and Maddie.
I would be absolutely
terrified if we had to go up
against Simone and Viviana.
They are so strong.
They have produced record-breaking dishes
and even the judges say they've learnt from them.
We've got no hope if we're going up against them.
Amore, five minutes for the octopus.
Let's go.
No, I need another pot.
Taste that.
That's perfect, mum.
Do you think, do we need any pepper in there?
Nah. That's perfect. I need a little...
Every minute counts
in this challenge.
Every minute because we need
that time to make sure
every element of this dish
is absolutely perfect.
So, I've got the avocado,
I've got the tuna
and now I'm just getting started on the tuna dressing.
And we sure don't want
to be in elimination.
That's our biggest driver at the moment.
That's tasting really good.
It does taste beautiful.
Ten minutes. Move it.
You alright, Pete? Yeah.
How're the scallops looking? Yeah, they're looking OK.
They looking good?
They're definitely feeling firmer but jeez
there's a lot of water in the scallop so...
Yeah.
Keeps drowning them. They're quite big.
So wet, man.
I'm a little bit concerned
those scallops won't cure in time.
I think the best thing for me to do
is put in some fresh curing mix.
Alright, Mike? Yeah.
Can you do for me... Yeah.
..um, 250 grams of salt.
250 grams of sugar please.
Yeah.
I'm a bit worried actually the scallop's our hero of dish.
Without that we've just got
buttermilk and some creme fraiche
on the plate.
Yeah, look, I mean the pressure's building, right?
Yeah. Pressure's building. Isn't it?
But we need to get these scallops done.
I just have to hope that
they're gonna cure it in time
so that I can slice them and get them on the plate.
Fingers crossed to the lamb gods that this is ready.
I'm gonna pull it out in 20 seconds.
This lamb is gotta be perfect. We don't wanna go to elimination.
Come on, Rob and Liam.
Get it on the coal.
Degas it.
Here we go.
It's time to open the pressure cooker.
Huge moment.
Always pressure with the pressure cooker.
We've cooked lamb ribs a lot,
but we haven't done it in this timeframe.
There we go.
We need to make sure
the meat's falling off the bone
but not completely off.
Gentle, gentle, gentle, gentle.
Lamb's spot on. Let's go.
There's no more pressure ANYMORE.
We're happy. We're happy. Yes we're super happy.
The ribs are looking great, they're nice and soft,
they're rendered, next step is off the dry them out.
Dry the rub on
giving 'em a bit of toss,
straight on the hibachi.
Pick the best ones. Yeah.
It's your wheelhouse, isn't it?
Tossing stuff?
A shit joke. (LAUGHS)
You're getting worse.
Just need all these ribs to be charred, Liam.
Smells good, dude.
The coals looked amazing.
But what if they're not hot enough?
If those coals aren't at searing temperature,
if they've lost temperature,
those ribs could be, I mean, they'll be tasty,
but if they're not crunchy, they're not gonna be much good.
Liam, I think the char's looking alright.
Yeah.
Nice.
It's a one in four shot
going into elimination here.
So, everything has to be perfect.
I'm getting plates up. Right.
You guys, I can't hear anyone else getting plates out.
What's going on? (LAUGHS)
That's it, boys, red hot.
Remember someone's going into an elimination cook-off.
I'd get a little bit more serious now.
Not too much.
Yeah, but I just wanna make sure that everybody's got enough.
Want more room for that tuna. Mm-hm.
There's a lot to get done
in the next few minutes.
Alright, start putting it in now quickly.
Quickly, you've gotta get this done
and we've got a lot to do for the plating, don't forget.
Don't fill it up too high. Remember.
For presentation for this dish,
we are going to make sure first that we stack
our avocado and tuna tartare
on top.
These are looking beautiful, mum.
Yep. Goody.
Really proud of us.
We want the final stack
of the avocado and tuna
to be perfect.
We don't want them
falling down or falling apart.
So, it's really important that we do this gently.
Our first one is...
Oh, my god. Perfect.
Yay, baby.
Janey and Maddie, that looks sensational.
BOTH: Thank you. Nice one.
BOTH: It looks...
Beautiful. Gorgeous.
So-so happy with it.
And we hope the judges love it.
We need to decorate this dish stunningly
because it needs to be elevated
to the heights of the moon, this one.
Five minutes.
This is it, teams. Let's go.
Viviana, I'm going to depressurise the pressure cooker.
OK. OK, baby.
I think it's time.
It's time.
If the octopus is not cooked properly,
we can even stop now
the competition because
it will be a failed dish.
I open the octopus.
Yes. Feeling good.
Nice and cooked. Perfect.
Yes. It is perfect.
Beautiful.
That could have been
a massive mistake.
But we have seven different elements in the dish.
You have everything ready to plate, baby.
Yeah.
Plating up is gonna be like a little stressful
because uh,
it has to look like, wow.
Feel like we put (BLEEP).
Simone and Viviana, you've got a lot of work to do.
There is a lot to element to put in this dish.
So, it's a little bit concern
if you're gonna be able to put it up in such a short time.
I'm really worried about Simone and Viviana.
There's so much going on.
I'm freaking out.
Oh, my god. Put the mussels.
Put the mussels, amore.
I'm looking at those four kitchens
and they all stepped up.
It looks amazing on every corner.
They are fighting to prove a point today.
The bottom team will go to an upcoming elimination cook-off.
Alright, Mike, so I'm gonna get on to drying
these scallops really nicely.
Start drying them.
We've got Mike and Pete are doing a cured scallop.
I feel like they've worked out pretty well.
Let's hope the, uh, judges agree.
Very different uh,
to the style of cooking they usually do,
but it sounds really interesting.
And, and also another very light entree
like Janey and Maddie.
The tuna very simple, very classic, if the seasonings on point,
very simple but good.
Can you smell lamb ribs on the hibachi?
Ah, it smells good.
If it tastes as good as it smells from here,
Rob and Liam, they're on a winner.
These ribs are tiny, man.
I know, but it's an entree anyway, Rob.
So, insalata di mare is what Simone and Viviana are cooking.
Beautiful. Yeah, it sounds good.
Lot of work.
It has to look simple
but still have a beautiful wow factor.
Thank god Simone and Viviana are plating up.
Are plating, yeah.
I'm not sure they're gonna get everything done in time.
I really feel like
we're gonna be up against
our worst nightmare, Simone and Viviana.
Go, Viviana.
Believe in you. (SPEAKS ITALIAN)
Let's go.
This competition is stressing us a lot.
It's time to wake up.
We're awake, darling.
OK, teams, got two minutes left.
I hope the plating is going well.
So, Mike, I'm just uh, cutting the scallops now.
Yep.
The biggest challenge
is going to be plating.
We're looking for a fine dining look on this.
Ten sliced scallops
on top of a small bed
of creme fraiche.
We're going to put in the buttermilk dressing around the side,
followed by the pickled white radish,
which gives it a nice delicate crunch
and balances out the dish entirely.
Pete, how's it all looking? What do you think?
My main concern with this dish, Mike is,
have the scallops cured in time
and are they gonna be too salty?
Great. I'm just following you. No. Yeah.
I want to avoid the elimination cook-off.
I don't wanna be in the bottom.
Oh, my god, this is beautiful. Look at that.
But at the end of the day
it is a really simple dish
so we just need to nail it.
OK, guys, that's it, One minute on the clock.
Let's go. (CHEERS AND APPLAUSE)
Let's go.
Alright, everyone, massive effort.
We want colour, we want texture, we want flavour.
Ready to go? Yeah, man.
Do you wanna plate them? I'll plate the ribs.
Alright, let's go then. This is hectic.
Last minute.
That's alright. We are here.
We're on the home stretch. OK.
I think this is about
as stressful as it can be.
We sure don't want to be in elimination.
I'm so proud of us, mum, this looks amazing.
(UPBEAT MUSIC)
Hope we wanna make these look perfect
and taste perfect.
Someone's going elimination here, Rob.
It's not going to be us, dude.
We're missing two octopus here.
Oh, where? (SPEAKS ITALIAN)
Come on, Sim and Viv.
Let's go.
In our mind it
has to look like wow.
But I'm freaking out because I'm like it just needs
to be in the plate.
Come on, Viviana.
Let's go.
Get the lime on top.
It's all coming together like we planned.
This is us barbecue on a plate.
Ten, nine, eight,
seven, six, five, four, three, two, one.
That's it, stop cooking.
Move away from your benches.
Well done, everyone, congratulations.
I think we've nailed it. I think we nailed it.
I think we've done great.
The smallest little things
are so important on each plate.
Like everything we do
has to be 100%.
Hey, we've made a cheap lamb rib look good.
(LAUGHS) I'm so proud of us.
I can't believe we did it.
At last, darling, we put up a dish
that we love and we are proud.
I'm so proud.
It looks beautiful.
Happy. Happy. It looks so beautiful.
It really does.
Obviously if you got more time we will present it
better, but it's OK.
Pete, I am just so happy.
This has blown me away.
It just looks stunning.
Nice job, teams. Great effort.
Take a break while we'll taste your dishes.
Well done, everyone.
Well done, everyone. Good work.
Have a break. You've earned it.
After a fast and furious 60 minutes,
I think we've got four interesting dishes.
Let's see if they're as good as they should be.
Let's have the first dish.
Janey and Maddie's
tuna and avocado tartare with nori crisps.
We love this dish.
We love the flavours and all the elements together,
but at the end of the day,
it is a raw, cold, simple dish
and I hope it is enough
to avoid that elimination cook-off.
It's uh, generous.
Well, it is a classic dish really, the tuna and avocados in it.
It's...usually absolutely delicious. Yeah.
So, let's see. It's all about the seasoning.
Alright.
OK, let's move on to the next dish.
Mike and Pete, cured scallops with lime creme fraiche.
I'm super proud of the signature entree,
but we're a little bit concerned about the curing of the scallops.
I just hope that they're cured properly.
Thank you.
Little bit of scallop, buttermilk dressing.
Wow.
(UPLIFTING MUSIC)
See that?
Mind's blown.
Yep. Really good.
So, the next entree is Rob and Liam's
lamb ribs with chermoula and toasted nut butter.
I think we've absolutely nailed the brief on this,
the signature entree.
We've used a whole lot of cool techniques.
The flavours are there.
I'd be happy to eat this at any restaurant.
Ooh, thank you so much.
I think there's only one way to go with this one.
Fingers. Yes. Fingers.
Look at that.
Wow.
For two big boys, they're very dainty little flavours.
Yeah.
And now the final signature entree...
Simone and Viviana's insalata di mare.
There is a lot of complexity of flavours in this dish,
but we didn't have the chance to taste
the full dish because time is ticking.
Oof. Thank you.
So, we're feeling very nervous.
Thank you so much.
There's a few things going on here.
(LAUGHS)
Bit of octopus.
It's not far from being amazing...
But you know what, what you're missing
is the juice from the mussels.
'Cause that's what would've tied this dish together.
Yep.
That essence of the sea 'cause it is a seafood salad.
Yep.
Four signature entrees.
This is like nearly equal.
Wow.
This is gonna send ripples through the competition.
Let's call 'em back in and give 'em our thoughts.
It's so nerve wracking.
The weakest dish
from the first round
will be joining Hannah and Lawrence in the elimination cook-off.
Please don't let that be us.
In round one,
the teams made a signature entree.
The team with the weakest dish
will join Hannah and Lawrence
in an upcoming elimination cook-off.
We're a little bit concerned
we didn't have the chance to taste the full dish,
hopefully it will be enough.
It's really started to sink in
that this competition
is fierce and it's full on.
We're waiting to hear our critique.
I'm actually getting more
and more nervous every second.
Mike and Pete,
you cooked cured scallops...
with lime creme fraiche.
Where have you boys been?
That dish was my favourite of the day.
Go, boys. (APPLAUSE)
Scallops were beautifully cured.
Just enough salt.
It was fantastic.
You cured it in salt and sugar so you get the firmness
and then you'd be able to slice it, very clever.
Best dish of the night.
I don't know where you two come from, but keep it up.
Thank you. Thank you.
Happy, happy, happy, happy.
Yeah, favourite of the...
Of all of them.
Yeah. That's pretty cool.
I can't believe it.
I can't believe it either.
Rob and Liam, you cooked lamb ribs with chermoula
and toasted nut butter.
Cooking the, uh, the lamb ribs in the pressure cooker.
I was, I was a little bit dubious on this one, are they gonna breakup?
Are they gonna be done in time?
Are they gonna be too wet to go on the grill?
What was I worried about?
The lamb was falling off the bone
but it was just holding on, yum.
My only negative is I would've upped
the spice on the rub a little bit.
But you know what, it was fatty,
it was fun, it was zesty
and it's exactly what I would love to eat.
So, well done.
Thank you. Thank you.
Stoked.
Janey and Maddie, for entree you served
tuna and avocado tartar with nori crisps.
It's a classic combination.
I know some people think it's boring.
The important of the tartare is the seasoning...
and it was quite delicious.
(LAUGHS) Thank you.
And those nori crisps,
it's-it's a great vehicle to-to eat this tartare
with because it gives you three different texture.
You've got the soft avocado, you've got that bite on the tuna,
but then you've got a crisp on-on the nori.
Classic combinations, avocado, tuna,
like we've seen it for years.
Your avocado was seasoned really well,
it's simple but simple done well.
Simone and Viviana, for your entree, you gave us insalata di mare.
The plate, you could hang it on the wall...
presentation ten out of ten.
You guys have pushed hard this on this entree,
you had so many pots and pans going at the same time.
Obviously you've proved in the past that you can cook seafood very well.
Everything was cooked perfectly,
it's arranged perfectly...
but I was missing that saltiness, brininess of the sea.
And that's what it needed.
You need to try it.
You need to do a little plate for yourself and say,
"Oh, that is what I wanted."
We are definitely in trouble
and uh, we didn't expect to be,
but hopefully we did just enough.
I do think our dish is better.
A tuna tartare with avocado,
you know, is a,
is a quite simple dish.
I've gotta say it was splitting hair.
At this stage of the competition is just,
they're just small things.
After considerable thoughts...
the weakest dish was cooked by...
(SUSPENSEFUL MUSIC)
..Simone and Viviana.
I'm so sorry to say...
you'll be facing an elimination cook-off
against Hannah and Lawrence.
I thought my worst nightmare
was undercooked lamb.
Now, my worst nightmare
we're versing Simone and Viviana.
Viviana, are you upset?
Yes. I can't talk.
Sorry.
It hurts. It hurts.
We were... We feel... We feel pain,
we were not expecting this feeling,
you know, across all this competition
we've been doing very well.
Simone and Viviana,
please join Hannah and Lawrence on the mezzanine.
If we don't win the elimination cook-off,
me and Viviana will be going home.
It is not a nice feeling.
What we're feeling right now.
Competition is insane, isn't it?
I know.
Caz and Fergus, come down and join the others.
We are the team to beat
'cause we uh, what's that?
We're the only one that have won
thus far at Kitchen Headquarters.
Dish of the day last night.
We're going for dish of the day again.
Rob and Liam, Janey and Maddie, Mike and Pete,
Caz and Fergus...
you are about to cook-off for a massive reward.
The best dish in round two will earn his cooks...
something you all dreamed of...
the judges' power.
That's right, you will become judge for a day.
(LAUGHS)
The team that serves up our favourite dish will join Manu,
aye right here...
at the upcoming elimination cook-off.
Ooh. What?
With all the powers that we have.
You can really choose who you want to stay
in a competition or go.
Ooh, that is a huge reward.
That is massive.
We want that.
We want it. We want that.
We would not like Janey and Maddie to get the judges' power,
because it's very clear
they don't like Lawrence and I feel
like they will use.
Thought we were really getting on.
I think they'll use it
strategically to bump us out.
Oh.
You'll sit in on our tasting table.
Lucky you.
You'll critique your peers.
This power is not to be taken lightly.
If you use it well, you will have a big influence
on the future of this competition.
This is bigger than any
other advantage.
It's bigger than anything
that's happened on this show before.
We want it bad.
We want it.
Teams, you are about to cook-off for a massive reward.
In round two, your challenge is to cook a signature main course.
The team with the best dish will win...
the judges' power.
Yes. Sick.
And the chance to influence the competition's outcome.
No limitations except one...
you have 90 minutes.
So, take to your benches.
We wanna win this bad.
We want the judges' power.
This is right in our wheelhouse.
Main meal, elevated signature.
Boom!
I think pulling out the Wagyu.
It's a Hollywood dish, mate.
Hollywood. Yeah.
(LAUGHTER)
Do you think we can do the barramundi?
Yeah, let's do the crispy skin barramundi.
Do you think we can risk the... Yeah, let's do it.
OK. Your time starts now.
Go.
Yep.
Oi. Alright.
For our signature main,
today we are making crispy skin barramundi
with caponata and duck fat potatoes.
Alright, off we go.
The barramundi for uh, Janey and Maddie.
Yeah, looks like barramundi.
I think also we need to do the beurre blanc sauce.
Oh, no, Maddie.
The beurre blanc sauce. Yes. No. OK.
As long as you're confident. Yep.
Last time in our instant restaurant
we didn't quite nail
the beurre blanc.
I have to get this right today.
I think this is like homage to kind of our country.
Heritage.
It's like, it's like a posh pub meal.
If we can just nail it and get that lamb perfect, I think we're sweet.
So, tonight we're cooking a rack of lamb
with a mint bearnaise and braised lettuce and peas.
Well done, Ferg, you're getting in the sous vide.
I see that Fergus is sous viding the lamb
so he is cooking it in the water but I hope he has enough time.
I usually when you cook a piece of meat in a sous vide
like this, you need a minimum of two hours.
Yeah. It's gonna be to the wire.
Yeah.
I need this lamb in asap.
We've only got an hour and a half.
It's gonna be down to the wire
with getting that lamb perfectly pink
and then see it off the end.
Bit stress.
I think if anything this will prove
again that we're not here to muck around,
this is a time consuming method
but if it goes right we can definitely win this.
I think we've seen lamb cooked
a fair bit already in the competition.
That's right.
And it's tricky 'cause it's-it's...
It was kind of raw last time it was cooked.
What happened with Hannah and Lawrence
when they cooked rack of lamb?
It was well under.
It was still growing wool.
So, that's the biggest risk.
That's why sous vide's gonna be the best
and we can get that perfect pink
and that's gonna save us sending out a raw
or an overcooked piece of lamb.
So, Mikey, we're gonna stick with the seafood.
What about some hot chilli jam to go with it?
Yeah, let's-let's heat it up for them too.
Tonight we are making prawn cutlets
with fennel and pea salads and a chilli jam.
We're coming into this cook feeling pretty confident
after our last critique.
Hey, I think it'd be
fantastic as judges.
Of course you do.
Oh, Mikey, this chilli jam should be like super spicy,
super hot, super sweet.
God that smells beautiful.
I'm gonna put the sugar in.
So, we just wanna bring that to a simmer.
250 of sugar is in.
I have definitely not worked with prawns this big.
They're huge, man. They are massive, aren't they?
The biggest challenge
with these prawns being
bigger than normal
is not keeping them on long enough
and serving the judges the raw prawns.
Gonna get a nice little broth going for these Asian greens.
What'd you get there, Liam?
Uh, just some chickens for the stock Today
we're doing Wagyu sirloin with Chinese broccoli,
blistered peppers and sesame garlic sauce.
What do you reckon, Rob? We nail this.
We get a one in five shot at winning the competition.
We get to be judges for a day.
How bloody cool is that?
Pretty good. Wanna win it, man.
This reward's so big,
like this is the one,
get to rattle some contestants.
Like how cool is that?
One of these teams is gonna be a judge...
and then is it gonna be about the food
or is it gonna be about the competition?
Janey doesn't like me.
You don't want someone
who's obviously very in emotions judging.
I know we got one hell
of a low score
for our instant restaurant
and I reckon it would've been from them.
Wow, this barramundi is just looking spectacular
and cutting it is going to be the biggest challenge.
We're choosing this dish
because we love these
flavours together.
We believe it's restaurant quality.
Elegance on a plate.
Just salting the skin
'cause we want crispy skin barramundi.
Yeah. It's not crispy...
Yeah. We will. ..then we'll be crucified.
We would love to be standing up there with Manu and Colin.
We would make
the best judges
that MKR has ever seen.
(LAUGHS)
With the fish, Mum.
I just reckon we don't risk putting it in the oven.
OK. What do you think?
OK. Happy with that. 'Cause we don't want it to dry out.
Mm-hm.
So, at this point in the competition,
if we can't deliver crispy skin
on our barramundi,
really we don't deserve to be here.
Check the skin first. I've checked it on all sides.
All of them? Yeah.
See that? Oh, that's beautiful.
Should I turn it over yet or... Yes.
Uh, no, 'cause you don't want us to cook on that high heat.
Let me just touch them.
That one needs a bit longer. That one needs longer.
That one's good. These look good.
Mm-hm.
I've never seen a barramundi
crisp up and then sitting there
for 30 minutes.
Half cooked barramundi.
Janey doesn't know what she's doing.
Maddie's come over and is actually now rechecking
everything Janey's doing.
I just wanted to set the oil out.
Careful. It's all good, darling.
OK. It's all good.
From the ingredients,
who do you think is gonna be able to execute
the most elevated dish?
Caz and Ferg.
Caz and Fergus, and Rob and Liam, you know.
There is like a-a meat cook-off
between Caz and Fergus and Rob and Liam.
It's gonna be interesting.
Caz and Fergus, how you doing?
Yoo! Super.
You guys? I'm super.
Thanks for asking.
What are you cooking?
We are doing rack of lamb with uh, mint bearnaise.
Alright.
You boys are doing steak?
Yeah. Look out.
Nah, it should be good.
Oh, will be.
Rob and Liam, they're a little smug.
They know that
meat is their domain, I think.
Yeah, it's like we've intruded.
We've intruded.
You guys chill over there? (LAUGHS)
They're just toying with us.
Block them out.
It's a bit of cat and mouse so I'm not...
I'm not buying into that.
Rob and Liam might be seeing us as their stiffest competition.
They're wanting us not to do so well.
100%.
I think what they need to do with the second round
is to make sure that it's near perfection.
And taste.
Then... And that's number one.
You need to taste your food before you actually share it with anyone.
Yeah.
Who would you like, who would you like to be the judge?
I want someone honest.
Anyone but Janey and Maddie.
I would love to have Mike and Pete.
Yeah. Yeah. Mike can't lie.
I just will hope to be Mike and Pete judging us.
Hello. Hello.
Hello. Hello. Hello.
How are you? My little, Mike.
You guys seem to have found your little uh, rhythm now.
We certainly have.
Are you confident now after the last two
uh, reviews you got of your food?
Uh, I mean it's always a good confidence boost though.
It's given us the boot.
I'm enjoying all the compliments I'm getting from the judges.
I can't believe it.
So, talk me through your chilli jam.
So, the chilli jam's got um, salt, uh, vinegar, sugar.
That's not a creeper. I tell ya that now.
I'm gonna saute that down.
I've got the peas going in.
That is not a creeper. Let me tell you.
Is that a hot? Not a hot.
What are you shaking the pan in the air for?
Because I don't wanna burn the onion.
Just use a spoon. Yeah. OK.
So, what's that for?
That's gonna go for the peas and the puree.
Oh, you're making a pea puree as well?
Yes. It's gonna be a pea puree.
Puree peas, fennel salad.
Crumb prawn and chilli jam.
You have a lot to do. Yeah.
And you've less than an hour to go.
We can do it. Hurry up.
Alright, that one is good to go.
Do you guys think that it's smarter
to use a sous vide in a competition?
It's smart to be using a sous vide.
In a comp. It's fool proof.
Some people, people will say that sous viding
is a cheat code
but at the end of the day you can still do it wrong.
A few degrees off, not enough time.
OK.
They can easily overcook it.
I might bump the temp up
just so we make sure we have enough time.
Yeah.
So, when I've made this lamb
in the past and we've sous vide it,
you need generally an hour.
Cool.
So, that wipes out all that time
to sear them off,
baste them and get them on the plate.
It's gonna be pretty much down to the wire.
(BLEEP).
Too early to panic.
But I'm already panicking.
I'll get the lamb on ASAP. Yep.
We're running behind already.
I haven't dared look at the clock yet.
My concern for the lamb
is we haven't enough time
for it to cook in the sous vide.
So, I'm feeling a bit sick inside.
In round two
the teams are cooking
their signature mains
with the winning team earning the judges' power
and a chance to alter the competition's final outcome.
I think we've got a big fight on our hands for the judges' power.
It's a huge advantage to win.
You're gonna be sitting next to us,
you're gonna try the food and you can really choose
who you want to stay in a competition or go.
It's an inside knowledge and massive bragging rights.
You would never hear the end of it if Mike gets it.
I know I even shock myself half the time.
Gosh, I feel like everyone is fighting right now.
Everyone wants judges' power.
So, hard.
To be the first in history with that power.
Everyone is on target.
Everyone wants to be
the judges next round.
What a motivation to cook fast and hard.
So, Mike and Pete are making prawn cutlets
with fennel and pea salads and chilli jam.
It should be delicious, if I get it right.
I can smell the finishing line, Pete.
Are you gonna do two and then two.
Bit of extra rest time?
Rob and Liam are doing a Wagyu sirloin, Chinese broccoli,
blistered peppers and sesame garlic sauce.
Champions of cooking meat. Yeah.
Now, they're putting a little Asian twist on-on their main course,
which is great.
Ah, she's... It's smelling like a win right now, Robbie.
Janey and Maddie are doing a crispy skin barramundi
with caponata and baked potatoes.
The baked potato, where does that fit in?
I think it's for you only.
I-I do like it. I'm not, don't get bought.
Is it gonna fit in with the dishes?
I don't know.
Two, three, Fergus, I'm gonna get a start on the sauce.
Yeah. The bearnaise.
Equal parts vinegar and some white wine.
Caz and Fergus. Hello, Manu.
Bonjour. Bonjour.
Bearnaise. Bearnaise.
One of my absolute favourites.
Oh, my goodness. Yes.
Every time I go back to France,
that's the sauce that my mother's asking me to cook.
Oh, really? Yep.
I feel a bit sick now
that he's told me it's his favourite sauce
and I'm almost certain that
this one probably won't be.
Couldn't have just done a gravy.
Had to go with the French one didn't you?
That's right.
This sous vide thing seems to be
uh, part of everyone's uh, cookery lessons now.
Yeah. So, have you done sous vide often?
Yeah, I like using sous vide.
You like... You like that? 100%.
Yeah. Yeah. Finish it in a pan.
I'm gonna butter baste with garlic herbs.
Cool. Let it rest for like five plus ten.
It depends how much time we have.
You don't need to rest when you sous vide, my friend.
Well...OK. That's what sous vide is about.
Look, Manu is not
stoked I'm sous vide this lamb.
He's concerned about the time
as we all are
and there's no going back for us.
We've made this the hill
we're gonna die on today and we are,
we're gonna see it through.
Thank you, Manu. See you. Thank you.
So, from what I can see,
Maddie is doing a beurre blanc again.
So, hopefully she listened to you with the reduction.
I'm gonna have to jump in that kitchen and find out very quickly.
You should remind her
'cause I tell you she gets it wrong this time.
I don't wanna have to listen to you.
Maddie, more butter. More butter.
More butter, more butter. Wow.
That beurre blanc has to be absolute perfection.
It's a little nerve wracking
knowing that I didn't do it right the first time.
If I make mistake second time,
shame on me.
So, I have to get this right today.
'Cause otherwise there's no beurre blanc
redemption for you, my lovely.
I know, Mum.
Are we ready to try some beurre blanc on here or not?
It's not thick, is it? It is.
It's beautiful. Thick enough?
Yeah, I'm just getting this last bit of butter absorbed.
It's a lot to prove still
for mum and I,
so we want to nail the flavour,
the textures and the presentation today.
Your prawns look good, Pete.
We have a bit to get done
but once that has finished sweating...
you're gonna get onto the pea puree, which is gonna happen quickly.
I'm gonna get these prawns nice and golden brown
and just cooked on the inside.
The tricky part about cooking
these prawns just right
is making sure that the oil stays at the right temperature.
I just need to be really careful
with the cooking of these prawns.
This jam is almost ready. Yeah.
Looking at it, it's starting to stick to the spoon.
Yep.
We're gonna leave on for a bit longer
and I'm gonna look after it while
I'm just getting the prawn heads done.
Biggest challenge with these prawns
being bigger than normal
is either keeping them on for too long
and overcooking them
or not keeping them on long enough
and serving the judges raw prawns.
Let's just have a little taste.
How's that chilli jam?
Yeah, that chilli jam is hot.
I'm feeling really confident.
Everything on the plate that we're gonna serve
is gonna be amazing.
Hey, Mike and Pete,
are we gonna be the better judges than you two?
What do you reckon? Ah, when you say better?
Do you mean meaner or nicer?
Who's gonna be the best judge?
I think I would. Yeah?
I reckon anyone but, Liam.
Yeah? Yeah, don't get Liam.
I would love it if Rob and Liam
didn't win the judges' power.
Liam's without a doubt,
one of the most competitive people that I've ever met,
they're the ones that
we're gonna have to watch out for.
They always look like, uh, always under control.
The team to beat would be Rob and Liam.
They always deliver, they're always so confident.
I feel like they're definitely the one
that scares me the most.
20 minutes to go.
Let's go. Let's go.
For main, we're doing Wagyu sirloin with Chinese broccoli,
blistered shishito peppers and sesame garlic sauce.
We want this massively. We're both competitive.
I'm actually feeling really confident Chinese broccoli
is coming together.
Toasted sesame is ready to go.
Pickled radish is on top of that.
I'm super happy with how everything's going.
You got to get those steaks in?
I think it's gonna be too early.
Ten minutes per cook. We're gonna start plate that.
Slice it, you gotta get the second one to rest.
Go.
It's so important that we get
every element on this plate perfect
'cause we want the power.
You tell me that's hot. No?
It's just a different pan we've never used before.
Rob the meat man.
He's on.
They know their meat.
We just wanna make sure we get these right.
How do you think the sous vide's going?
So, the lamb says it's got about ten minutes.
Yeah.
Do you reckon it's worth pulling it out now?
How long do you actually think it's gonna take us to finish it off?
Another seven? Yeah.
We have to make a call now.
Do we pull these lamb racks
out of this sous vide
or do we just take the risk
and persevere?
Ten minutes. Move it.
Look far out. We have ten minutes left.
I've gotta baste it in the pan.
You gotta baste it.
I'm gonna rip them out. You've gotta get 'em out.
And that's gonna give me hopefully
enough time on that pan
to cook them.
Give that sous vide a kiss.
Shh.
With Caz and Fergus,
it looks like the time
is running out.
They cannot serve
a lamb dish without lamb.
No.
It's gonna be pretty much
down to the wire.
This is do or die.
I touch it.
I think it's under.
They're big bits of meat.
We know we've got a hectic
last ten minutes ahead of us.
This is a disaster.
What the (BLEEP) happening, dude?
Let's go, let's go.
Is it a show stopper?
Look at that love for that meat.
Nothing else matters in the world right now to Rob.
I'm super focused on these steaks
because it's such a high heat.
It could cook through at the blink of an eye.
So, I'm just looking at it like a hawk.
This is concerning.
I'm the meat guy,
if these steaks aren't cooked perfectly, disaster.
Right now I'm feeling pretty overwhelmed, stressed.
We want this power.
We want the power.
(DRAMATIC MUSIC)
Alright, teams, keep on the pace.
I'm going grey...
Er...Er. You are grey.
Fergus, you ain't got long bro.
Gonna be close, Ferg.
He's to the wire with the lamb,
he's shown real technique but they need to hurry up.
So, hopefully they're on...
I'm into the-the peas. Bearnaise is done.
How long the peas, mum?
Oh, three minutes. OK, good.
So, I'm gonna start pull these off.
Should we check them?
I keep pushing this lamb
and its texture is alluding
to the fact it is more than rare.
It's under for me.
Stick them back in that.
I think it was a poor decision
in this timeframe to use a sous vide.
Mm. Yeah, I'm not happy.
This lamb look obviously from the outside
it's pretty soft.
We could be in trouble.
Five minutes. This is it, teams.
Let's go.
Oh, the barramundi is falling apart.
Be gentle. Be gentle.
Barramundi is too dry and it's been overcooked.
Yeah, could be. Yeah.
Watching Janey and Maddie cook,
there is no way they're winning this round.
No way. No way.
I've never seen a barramundi
cook like that in my life.
It's falling apart.
The hero of the dish
is being treated like a villain.
Oh. I don't think it's cooked.
You don't think it's cooked? No.
I think it's cooked.
You don't think so? No.
Oh, yeah. Maybe it is.
Stress less, Mum.
Stress less.
We wanna make sure
that we nailed this presentation today.
We think this dish is a winner.
Doesn't need long, mum.
We need to get that fish finished.
Alright, mum, let's get those.
After you get that, let's get the plates on the bench.
Yep.
Wouldn't it be great to show the other teams
that Janey and Maddie mean business?
We want that power.
Put the caponata down.
Come put the caponata down.
Alright, well, give me 30 seconds.
Last prawn is going in.
Oh, that seems a bit hot.
Mikey, we are done. Yeah.
That's the under cooked one.
The prawn is amazing, Pete.
Alright, I'm gonna start off with a pea puree.
Yep. You're gonna do the jam.
I think we've got a good chance of winning
because we're actually really good in the kitchen
and we've got a lot of talent.
Three minutes.
Caz and Fergus, you've nothing on the plate.
You've got it.
Do more than five peas.
Three bits of lamb per person. Yeah?
Yep.
I'm throwing hot potatoes on a plate,
moving peas, dragging stuff.
It's just not our night.
It's-it's pretty under.
Look, that's under.
Shit. Yeah.
Not good.
Banging.
As soon as I cut that and the steak was perfect,
I was like... Yeah.
Yeah, the boys.
Rob and Liam are very competitive.
Crazy competitive.
Like they would pick out anything that's like wrong, like.
Crazy competitive. Yeah.
Very focused right now.
Rob and Liam are very dangerous, like are very, very dangerous
because they are very competitive.
They have fire in their belly,
like the same as us.
So, like they're definitely like
big competition for us.
Alright, Mike, we are just doing our final touches.
Look at all the other teams
and Liam and Rob
are very calm and collected.
We're gonna nail this, Robbo.
We've tasted, we've tried it.
I hope this little pocket
of flavour is enough.
Caz and Fergus and Janey and Maddie might be in trouble.
(BLEEP) the lettuce, get the lamb going.
Don't stress, we've got this, Mum, we've got this.
You do the potatoes. I'll do the tomatoes on this side.
OK.
It all needs to be perfect Quick.
OK. That's it. That's it.
That's enough. 30 seconds.
Let's go.
Come on. Let's go, guys.
Quickly. We are running out.
We're going, we're going. Where's the little lamby bits?
Oh, the lamby bits.
Ten, nine, eight, seven, six,
five, four, three, two, one.
Stop cooking.
Move away from your benches. Well done.
(CHEERS AND APPLAUSE)
What we've put on the plate, it's an exceptional dish.
We just hope we've done enough to take out this win.
This is the best plate of food we've put up.
Alright. Calm down.
Calm down, you bouncing bee.
I think it looks good.
We've done it.
We did our crispy skin barramundi
and it looks
beautiful on the plate.
Somehow we got food on the plate.
I'm not really stoked
with what we did.
I'm totally gutted.
That was hectic.
You guys take a break while we taste your food.
Ah.
Everyone's hungry to win the title of MKR,
everyone has taken it a level up,
anybody could win
this at this point.
Let's try our first dish.
Mike and Pete's prawn cutlets
with fennel and pea salad and chilli jam.
Those prawns, they look pretty specky.
There's a really nice contrast of colour.
Thank you very much.
We're hoping that the judges like that combination.
Pretty hearty. There's a lot going on.
Go for the middle.
Some chilli jam.
I'm loving the crispy, uh, prawn head.
Prawn head.
I would've cooked the prawns a little bit later on,
just before you serve 'em,
instead of just a little bit more translucent,
I would've left the pea puree off and just went the fennel salad.
Not everything hits home, but I like that they, they're...
Trying hard. Yeah.
Well, let's move on to our next dish.
Caz and Fergus.
Lamb rack with mint bearnaise and lettuce and peas.
We've spoken a big game about our technique
with the sous vide.
Thank you.
So, if this lamb is under,
then it's a bit of a slap in the face.
(SUSPENSEFUL MUSIC)
Uh, the lamb is cooked perfectly.
The lamb is really well done, as in perfect.
No, it's medium rare.
I think the plating sort of tells you
how close to the wire they were.
They're a little bit rushed.
The bearnaise is beautiful and creamy and rich
and you got a little hint of mint.
Well, let's move on to our next dish.
Rob and Liam.
Wagyu sirloin with Chinese broccoli,
blistered peppers and sesame garlic sauce.
To cook a perfect steak, you gotta be dialled in,
like it's-it's an art.
Oof. Thank you.
Wagyu sirloin.
Thank you, sir.
This is the best plate of food we'd put up.
It's an elegant little number, isn't it?
Hmm. It's simple.
It better be good though, if it's simple.
There was a lot of stress over the meat.
I think the meat is cooked really well.
Beef is cooked to perfection, beautiful crust on the outside,
really well seasoned.
Love the plating, it's very dainty.
The greens are a good addition.
I just wanna add more sauce.
Well, now for the final dish.
Janey and Maddie, crispy skin barramundi
with caponata and duck fat potato.
We're proud of ourselves today.
We do think there's a chance of us being up for judges powers..
Thank you very much.
We want redemption on that beurre blanc sauce today.
They didn't really succeed on the first time
they did a beurre blanc.
Ooh, look at that.
Uh, uh, uh.
Alright, I've gotta say much, much better job on the beurre blanc.
The fish went in far too early,
like everyone worries about the crispy skin
and forgets about trying to cook the fish properly.
The caponata, I think, needs a bit more moisture in there,
but good flavours.
We've gotta make a serious decision here.
It's not an easy choice.
There will be a few upsets, I think.
To have the power of the judge.
I mean, that'd be amazing,
but I'd be surprised
if we don't get a harsh
judgement tonight,
let alone be a judge.
We want the power.
We wanna be a couple of judges.
We definitely want to be in this competition
and we definitely want to win this competition.
(SOFT INSTRUMENTAL MUSIC)
My heart is in my stomach right now.
We're waiting to hear who's getting
the power to send us maybe home.
I just wanted to be anyone else but Janey and Maddie.
Who will decide our fate is all I can think about right now.
My heart
is in my stomach right now.
We're waiting to hear
who's getting the power
to send us maybe home.
I just want it to be anyone else but Janey and Maddie.
The best dish tonight will earn its cooks...
the judges' power.
(DRAMATIC MUSIC)
The power to send the next team home.
Rob and Lamb, you cooked Wagyu sirloin with Chinese broccoli,
blistered peppers and sesame garlic sauce.
I think it's the best plate of food
we've done in this competition.
We just hope we've done enough
to take out this win,
we want the power,
we want to be a couple of judges.
The beef had a beautiful crust.
Beef is cooked perfectly.
The plating would stand out and it all worked really well.
Gorgeous plate, gorgeous plate of food.
Gorgeous beef.
Beautiful amazing crust on the outside.
Thank you. Thank you.
We're feeling pretty good with that critique.
After that, I'm thinking we're definitely a chance to win
the judges' power.
Caz and Fergus, you cooked lamb rack
with mint bearnaise and braised peas and lettuce.
These guys have just cooked
a protein really well
and I'm-I'm a bit worried we're about
to be told that our protein was done
pretty poorly.
Let's start with the lamb.
What do you think, Fergus? Under.
Underdone.
You are wrong.
The lamb was perfect, brother.
OK. (LAUGHS)
That's the thing with sous vide,
you know, you've got that pink all the way through
and uh, it was perfect.
OK, good. Alright.
Your plating showed that you rushed in the end,
but your flavours beautiful.
Caz, bearnaise, really...
it was delicious.
like, uh, bearnaise is not an easy sauce to-to produce,
uh-uh, it's all about temperature.
Great dish.
We'll see.
(LAUGHS)
Fergus, did you hear that
the lamb cooked perfectly?
Take it all back.
I'm a... I'm a gun chef
and my lamb cooking skills
are next level.
I take it all back.
Mike and Pete,
you served prawn cutlet with fennel
and pea salad and chilli jam.
The prawns, I love the coating, sweet and salty and delicious.
I loved the crispy fennel salad over the top of it.
That was also very nice.
I really love where you guys are going like,
'cause I thought you were the one trick ponies,
the Italian and we just, we do rustic
and you know, ragus
and, but you've sort of stepped away
and you're thinking on your feet.
I think you guys are well on track.
Pete, I so badly want this.
I want to be a judge.
I wanna stand up there with Manu
and Colin and I want to judge
the other contestants.
Janey and Maddie, crispy skin barramundi
with caponata and duck fat potatoes.
That was a beautiful lemon beurre blanc.
Well done. Thank you, Manu.
Fish...
It was OK.
Choosing barramundi was the lucky thing
because it-it keeps it nice and soft.
Last time in our instant restaurant,
we didn't quite nail
the beurre blanc.
So, I'm excited
to have redemption on this today.
I think this is gonna be really close.
I'm just hoping we've done enough to get this win.
My hands are dripping
in sweat like it is,
we want it so bad.
I don't want Rob and Liam to get the judge's power.
I think Liam is gonna be like
the Gordon Ramsey
of this situation, to be honest.
I feel like we are a big threat to Rob and Liam
and I feel like they're a critiques
are gonna be a bit harsher on us.
The team that will receive the judges' power
and join us in judging the elimination cook-off is...
(SUSPENSEFUL MUSIC)
..Rob and Liam.
(LAUGHTER) (APPLAUSE)
It's just great it's not Janey and Maddie.
Yeah, high five on that.
Gents, how're you feeling?
That's uh... Uh amazing.
That's unbelievable.
So, you ready to have some fun with us?
I can't wait, it's gonna be a ball.
We're looking forward to welcoming
you guys into our home Kitchen HQ.
Your new judges Rob and Liam.
(LAUGHS)
We are the first team
in My Kitchen Rules history.
14 years to win the judges' power,
like it's just crazy.
Surreal. Yeah, it's pretty cool.
Oh, my god.
Liam's gonna be a judge.
I don't wanna deal with Liam.
It's like our worst nightmare
has come true.