(UPBEAT MUSIC)
Previously, the top six teams
from the competition
entered kitchen HQ.
Let's go.
Across two nights, teams fought an epic battle.
The weakest dish will send its cook into an upcoming
elimination cook-off.
And it was Hannah and Lawrence...
Babe, it's not cooked.
How did I go so wrong?
..and favourite Simone and Viviana who failed to hit the high notes.
This is gonna send ripples through the competition.
Both teams finding themselves in tonight's elimination cook-off.
It hurts. Yes.
It is not a nice feeling what we're feeling right now.
We're absolutely gutted.
It sucks.
While Rob and Liam wow the judges...
Beautiful, beef is cooked to perfection.
..and won the ultimate MKR advantage.
You will become judge for a day.
(LAUGHTER)
Boom.
We are the first team in My Kitchen
Rules history to win the judges' power.
It's just crazy.
(LAUGHS)
Tonight,
the bros with the mos join the judges.
And now the tables are turned.
We're the judges.
(LAUGHS)
They will help send the next team home.
Three teams, fight it out to avoid the final spot
in the elimination cook-off...
I ain't going home.
I can tell you now. It's not cooked.
..against Hannah and Lawrence and Simone and Viviana.
Who's saying in the competition?
At the end of the night...
What am I chewing on?
It's very bland.
..one team will be eliminated.
Sorry, guys.
You've been eliminated.
(DRAMATIC MUSIC)
We're excited to be back here today
in Kitchen Headquarters.
We know it's for potential spot in the elimination cook.
So, today
We wanna really nail
whatever we cook.
Wow.
What's on the fridges?
(TALKING OVER EACH OTHER)
Oh, my god.
We got photos of our family.
Oh, my god. It's beautiful.
Aww, everyone's got cute dogs.
What's your name?
We've missed a lot of our family
during this um, time on MKR.
Oh, my god.
Look at everybody.
That's my husband there.
Aww.
Oh, wow.
Oh, there's my mum.
It was so good.
It was just an emotional relief.
I think for me.
My mum has inspired me so much for cooking.
Bonne soiree. Bonne soiree.
Gather round. Gather round.
Welcome back to Kitchen Headquarters.
Two teams are already in danger of being eliminated
from the competition.
Hannah and Lawrence, and Simone and Viviana.
Tonight you will be joined by a third team.
Tonight there will be two rounds of cooking in our Woolworths
family favourite challenge.
In the first round,
Caz and Fergus, Mike and Pete,
and Janey and Maddie,
you would prepare a delicious main with family history attached.
We want you to take that family favourite and elevate it
into something you can serve in a top restaurant.
Now, you know why the pics are on the fridges.
It's an inspiration.
The team that cooks the weakest dish in round one will be joining
Hannah and Lawrence and Simone and Viviana
in tonight's elimination cook-off.
I don't wanna go
into the elimination cook-off.
No way, Jose.
The last time you cooked
Rob and Liam stood out from the crowd
and won the judges' power.
So, please welcome our guest judges...
Rob and Liam.
Whoo!
(CHEERS AND APPLAUSE)
Liam's doing a lot of this.
He's like a...
I thought it was like a wiggle.
No, he is doing the guns.
He's the gun slinger. Oh. (LAUGHS)
Wow. Nice.
Howdy, Partner.
Stop it, boys.
I'm getting hot in here too.
They look great.
Mm. Stunning.
(BLOWS KISS)
Welcome. Yeehaw, brother.
Howdy. Very cool.
Oh, my god.
Rob and Liam just getting
a bit under my skin.
Oh, Mikey, that just sounds like jealousy.
It is jealousy. (LAUGHS)
Well, boys,
you certainly look the part drink it in hey?
(LAUGHS)
So, how're you feeling about your new job as judges?
Feeling good, looking forward to some good food.
So, we won the judges' power.
Feels amazing.
Like it was a big sigh of relief,
but we put up a good dish
and we got rewarded.
So, yeah, now the tables are turned.
We're the judges. Yeah.
Should they be worried?
Oh, I'd be worried.
Only joking.
(LAUGHTER)
(LAUGHS)
Tonight they will have the same power
Colin and I have.
They will patrol your benches.
They will taste your dishes
and eventually they will score the meals you make
and more importantly, help send the next team home.
I know how opinionated Liam is
and our history together.
I'm hoping Liam would've forgot about the easy comment
at his instant restaurant,
but it might be payback time.
(DRAMATIC MUSIC)
Hannah and Lawrence, Simone and Viviana,
head upstairs to watch the competition
and, cooking teams, head to your benches.
We need to shine in this cook.
Oh, my god.
Big day today, darling.
There's a lot on the line.
Woolworths family favourites day today?
Yeah, it is. It's great.
So, what are you... What are we gonna cook?
Let's make steak Diane.
Love it. Yeah-yeah.
With a bit of mash.
Colcannon. Let's do colcannon.
It's a nana thing.
It's a very nana and the steak is Pop.
Teams, the store room is filled with seasonal spring
fresh ingredients thanks to Woollies.
So, you guys have got everything you need.
Mike and Pete, Caz and Fergus, Janey and Maddie.
You have 75 minutes for this round.
And your time starts now.
(CHEERING)
We really don't
wanna be facing off
an elimination challenge against Simone and Viviana
and Hannah and Lawrence.
So, we're really going to pull out everything we have
to deliver a delicious
family favourite today.
Wow, look at that pork, darling. How amazing does it look?
Today for main,
we are making a pork cotoletta
with brussels sprouts salad
and an apple whiskey miso sauce.
OK, so I'm gonna get started on the breadcrumbs
for the pork cotoletta.
How are you feeling, mum?
About today's challenge? I feel good.
I'm feeling good. I love these flavours.
We know our family absolutely loves this dish.
Every Monday night we have
a family dinner at mum's place.
This is definitely one of our most requested dishes,
isn't it, mum?
It sure is.
OK, Maddie, I'm gonna start on the pork.
Getting the pork prepped. Yeah.
These bits of pork, Maddie, are quite stunning.
The pork looks amazing,
but as mum's pounding that pork,
it is not getting thinner.
This is the biggest piece of pork
I think I've ever seen.
The risk of cooking this pork,
this thickness,
it just won't work
because the crumbs will cook
too much on the outside
and the pork will not be cooked through.
So, we need to come up
with a solution.
I think we should butterfly it and it'll look beautiful
when it's crumbed anyway.
OK, mum, it's no usually how we do it at home.
No, because we don't get pork this big.
And this way.
It's gonna cook quicker,
it will be really fantastic
and pink and juicy.
Eugh, it's gonna take a while. Alright, I'll help.
It's gonna take a while.
I'm feeling a bit nervous
about the pork because
we had a game plan coming into this
and butterflying them
was not part of this plan.
This is gonna take a while for us to cook these pieces,
so, we need to make sure we allow ourselves enough time.
We need to keep working quick, mum.
We definitely don't wanna go out because of our timing.
Janey and Maddie are doing apple, whiskey, miso sauce.
Oof. Wow.
Someone's trying to flirt with us I think.
(LAUGHTER)
Fergus, you need to be in charge of the meat today.
Two, four, six... I'm happy to do the spuds.
So, today we're cooking steak Diane with roasted zucchini
and colcannon.
Colcannon, it's mashed potato with a heap of veg.
It's just very us, you know, potato steak.
It's just what we've eaten a lot as a family.
It's a family favourite dinner
at Nonna's every Sunday.
Yeah, like it wasn't necessarily
the best meal you've ever eaten.
Everything should improve with generations, shouldn't it?
Totally.
Yeah, we're taking the family
classic and making it edible.
That's right.
So, the steaks need to be seasoned relatively well
and once you have a good amount of salt and pepper on it,
once it hits that hot pan,
that's when you get that beautiful kind of golden crust on a steak.
So...
Steaks,
I'm gonna give 'em a reverse sear.
So, that method is you
heat them in the oven
and then you finish 'em in the pan.
So, you get a nice well-cooked steak all round for all steaks.
They look good. I'm happy.
I'm gonna leave them in
for about 18-20 minutes.
That should get it
to about 46 degrees internal.
We want a really decent medium rare.
The guest judges Rob and Liam
know what they're doing with meats
and I think
if this steak isn't cooked
correctly, that's gonna be a really
major blow for us.
Groovy, right.
I love a steak Diane.
Don't you think it's a little brave to actually cook
a steak for you two guys.
100%.
That's probably the one I'll be the hardest to critique.
Yeah, very brave.
Teams, got one hour left.
Make your favourite, our favourite.
So, Mike, I'm nearly done taking the chicken skins off.
Today we're cooking chicken cacciatore
with blue cheese polenta.
This is a traditional dish where we come from in Italy.
Everything on that plate just
takes me back to my childhood.
Let's get our skates on.
My skates are on man.
Because this is my Italian dish.
I'm gonna be the head chef
and Pete's gonna be
my right hand man.
Mikey, we need to get this on and we need to get it in the oven.
I know, I need it on.
Mike cooks really well
when he cooks at his own pace.
What do I do that for?
In a timed situation that might
get us into a bit of trouble.
How far are we getting the chicken into the oven?
About 10, 15 minutes. That's too long.
Well, I'm going as fast as I can.
Get them out and heat up that sauce so we can get them in.
Alright. Honestly. Yeah.
It's stressing me out a little bit.
I'm feeling a little bit of pressure at the moment.
I know, Mikey, you are not and that's awesome.
I'm not a happy-happy camper.
Pete.
I'm just getting the sauce ready for the cacciatore.
Mike, please.
You... I am.
I've got, I've got that on.
I know, but you don't. I can't do anything else with it.
OK, fine. The onions you cook in.
I need to just get the-the chicken and vegetables and the sauce
all together in a tray in the oven so, I'm not stressing.
OK. It's your cook.
Yeah. OK.
I'm-I'm going as fast as I can, Pete.
I understand but we might need to go faster
'cause we've gotta get these in.
The chicken, which is sort of seared,
still raw and we've got 50 minutes to go.
Get that chicken in the oven.
We're 49 minutes.
It's minimum 40-minute cook. Yeah. (BLEEP)
gotta get these in. We'll get it in.
I'm just cooking this up. Bit of thyme.
This sauce plays a very important
part of the dish
'cause it's to marinate the chicken while it's in the oven.
I'm hoping that the flavours
will infuse in one.
This is nearly ready.
It needs to be nearly ready, doesn't it?
Yeah (BLEEP) me!
It's fine. These chickens will cooked 100%.
I do trust Mike when he says
that the chicken can be
cooked on time.
It's not gonna leave us with as much time
to be able to develop the flavour of that sauce.
Alright, Mike, this one's ready.
I'm gonna chuck it in. OK. Yeah. Chuck it in.
We're finally getting the chicken in the oven.
For me, a Maryland is a,
is a 45-minute minimum cook time.
So, Pete, the chicken's gone in there for 35 minutes.
Yep.
Mike believes that it can be done
in 35 and I have to have
faith in that.
Potatoes are on now, mum.
So... Great.
Once you get your zucchinis done we can make your colcannon.
So, who-who...
Which team would you like to join us in the elimination cook-off?
Well,
if we have to think strategically.
I don't want to compete
against Caz and Fergus.
Beautiful.
They have a lot of consistency on their cook.
They've always been performing. Yeah.
So, yes,
definitely they are the people
that we need to watch out the most.
Well, you know, I'm gonna say I've wrote this,
said it 12 times, I hope it's Maddie and Janey.
(LAUGHS)
At the moment.
Maddie, I've got the miso apple whiskey sauce cooking.
The apples are just tenderising nicely.
We are in the elimination
cook-off against
one of the strongest teams,
Simone and Viviana.
That's scary.
Cooking against Janey and Maddie
in elimination,
that is our best chance.
Well, where's the pounder?
What is it doing over there? (LAUGHS)
Maddie is a gun
but Janey doesn't know
what she's doing.
You're standing like proper judges.
Like...
I'm trying, I'm trying to like, you know,
I've been breathing it all in.
I'm really getting used to this.
I could.
I could stay out there
for the rest of the season.
When you go in to do your kitchen visit,
are you into hinder or help?
I think I'm into help.
Yeah. I'm into help.
I like to do a bit of hindering.
Yeah, I like to throw a few spanners and walk away.
(LAUGHS) Yeah. I haven't noticed.
(LAUGHTER)
Can you imagine?
Uh, MKR season 15, Liam and Rob the new judges.
I can see that. I can see that.
I think Rob and Liam are in their element.
I think they love it
a little bit too much.
I think they prefer to be judging than cooking.
They grew up so fast.
Yes, we're so proud.
They were contestants yesterday.
Judges today.
(LAUGHS)
Rob and Liam,
they're walking around the benches
like uh,
they look like they own the place.
Like they're just like
so confident the way they walk.
(DRAMATIC MUSIC)
Piss off.
The meat bros. Rob and Liam, they're hovering.
It's not the best feeling. It's one eerie feeling.
They're, you know... Circling.
They're like hawks.
So, look, I'm nervous
pulling these steaks out.
I'm nervous doing anything
to the steaks 'cause
they're watching these.
Ferg, you gonna take a temp on these or...
I'm gonna let them cool a bit so, I get a more accurate reading.
I wouldn't. OK.
I'd check it as soon as it comes out.
I don't want 'em anywhere near me.
(LAUGHS) Yeah.
I need 'em outta this kitchen,
they're stressing me out.
Yeah. What is it?
About 41.5.
41. What time?
What temp do you wanna get it to? Near 46.
Obviously these stakes are not done.
If it's not the right tem,
I'll be getting 'em straight back in that oven.
You don't have long.
They're bigger steaks than
what we're probably used to cooking with.
I put these streaks back in.
We are starting
to push time a little bit.
I'm really worried about steak.
Yeah.
Like if we don't get these steaks
evenly cooked, it is the-the main
part of the dish,
we're gonna be cooking in this
elimination cook-off.
Right.
Coming up, Rob and Liam learn...
Having the judges' power is amazing.
..that with great power comes great responsibility.
That sauce let you down with the seasoning, guys.
I can tell by a look on their face that they're not happy with that.
They thought their dish was better.
And at the end of the night...
We had a huge decision to make.
..one team will be eliminated.
Which unfortunately means you've been eliminated.
(CHEERS AND APPLAUSE)
30 minutes left. Stay out of elimination.
Go, guys. Come on.
Half an hour, Ferg. Yeah.
So, today we have the Woolworth's
family's favourite challenge.
We have 75 minutes to prepare a delicious main meal
with family history attached to it.
Brandy's into the sauce.
What's going on in there?
Brandy. You want some? Yeah. Throw it up.
Whoop!
And unfortunately one of these teams is gonna have to cook again
in the elimination cook-off with Hannah and Lawrence
and Simone and Viviana.
How's your sauce? On track?
Sauce, I just need to add some stock.
Today for main we're cooking steak Diane with roasted zucchini
and colcannon.
Your steaks are in the oven.
I'm gonna focus on the sauce.
I'm gonna prepare this colcannon
so, I'm chucking in the kale.
This is just gonna cook in the residual heat
of the potatoes and the hot milk.
Beautiful.
Colcannon, the signature dish of Ireland.
You're just whipping up a beautiful
creamy, smooth mashed potato
and adding in really
whatever greens you've got.
Right, I'm gonna get the spring onions in.
This meal is such a great
one for families.
Really fresh, really affordable
and easy to prepare.
A little bit more salt.
Serving an Irishman colcannon
is a bit of a risk.
I think he's gonna be pretty
critical If I don't do it properly.
I'm putting in my tomato paste for the sauce.
Diane sauce, it's a French sauce.
Could go kind of wrong if some of the flavours are a bit
overpowering if we aren't
cooked off enough.
So, Caz and Fergus are doing a steak Diane
with roasted zucchini and colcannon.
Little bit of both of us on a plate there.
It seems to be like this.
A little bit of colcannon, a little bit of sauce.
What are you looking for in the Diane sauce?
Diane sauce,
it's got a bit of savoury and sweet to-to it.
It's about a balance of flavours.
I reckon it just needs to reduce. Yep.
Little bit of salt.
Whoa, it's heavy on, heavy on the brandy.
This is something we eat
as a family but I-I guess
it is a little bit of a strategy
to incorporate some
Irish ingredients.
We've got a French sauce
and meat for the meat bros.
Like it is a high risk
but I think it
might be high reward...
Yeah. ..if we can nail all of them.
And avoid the elimination cook-off. 100%.
Now, I'm just doing the...
Cutting the radishes.
OK.
Today for main we are making a pork cotoletta
with brussels sprout salad and an apple whiskey miso sauce.
That's beautiful, Mum With this sauce,
there's a lot of different strong flavour
combinations going on
so, it's really important
that we get the balance right.
The boys like a bit of whiskey
swapping a bit more whiskey to sauce.
Let it cook down.
And those boys know
how to put alcohol into food
and make it taste amazing.
Janey, she has a-a whiskey bottle.
And look who is there? Yeah, legit.
(LAUGHS)
She's trying to smooth the boys over.
This is one step away
from an envelope full of money.
Yeah, so... Whiskey sauce.
Do you wanna taste? Ladies.
Rob and Liam behind our bench in our kitchen
is a strange feeling.
It's not how we're used
to seeing the boys.
You happy with that?
Can you taste any whiskey on that?
Mm, that's a very...
Oh, let's see. OK.
Darling, the boys are think it needs a bit more whiskey.
I don't know, I'm just asking you if you can taste it.
Oh, I think I can.
They're taking their role
as judges very seriously,
we are not intimidated.
Plenty of time to reduce it.
My only tip with whiskey is you can always add
but you can't take it away.
That's true. That's true.
Just little. So, just careful.
So, you can't take it away.
As she actually pours it all in. As she pours it in.
More whiskey, Janey.
You gonna need to give the boys the whole bottle of whiskey
'cause they're gonna need to be drunk
if they're gonna say your food's good.
20 minutes left. Elevate that dish.
(CHEERS AND APPLAUSE)
That cheese looks amazing.
So, today we're cooking chicken cacciatore
with blue cheese and polenta.
This will be the third time I'll be making polenta in this competition
and hopefully today will be the best.
I've grown up on polenta. Dad loved it.
Today, hopefully I'll do Dad proud.
You've gotta get that blue cheese through it.
This time I'm zhuzhing it up with some blue cheese.
Blue cheese is just gonna really elevate the dish,
it's gonna have that really tangy creaminess,
it's gonna taste beautiful.
Maddie, I'm making polenta.
You're making polenta. I know.
Is it gonna be as good as ours?
Do you wanna try some? Sure.
Give me a taste.
I want you to tell me what you think.
Mine was smoother.
That's more grainy. (LAUGHS)
You have no idea how to cook polenta.
Yummo.
Thank you for your feedback.
That's exactly where I want it, Pete.
So, that's ready.
(SUSPENSEFUL MUSIC)
Alright, my steaks are gonna go now.
I'm checking these steaks again.
We haven't got any more time. These steaks need to be done.
This is the moment of truth.
They're not done.
None of them are at temp yet.
We obviously haven't got enough time
to put these steaks back in the oven.
Oh, no.
We're gonna have to figure out a way to get these steaks
up to temp and cooked
because I'm not serving really rare steak to these judges.
Their thought of doing the reverse searing,
it's clever in a way,
but it's not if you don't have the time.
100%.
We'll do it in the pan I reckon.
Yeah, We'll get two pans on. Yeah.
We're gonna fry them off anyways
so let's just leave 'em on the pan for a bit longer
and hopefully that will get them to a nice medium rare.
Get the steak on, Caz, cook it out. Yeah, I'm rendering this fat.
The sear is just to hit it in that temp
and lock in all the flavour in that steak.
So, gets that nice crust on the steak
and it's gonna hopefully cook it a little bit further
but hopefully not overcook them.
Are you OK on the steaks? Yeah.
Look, this is my responsibility.
I don't wanna be the reason that you and I
go into this elimination cook-off,
so there's a lot on the line.
So, hopefully we can rescue these.
Give that a press. How do you reckon that's going?
Yep. Good.
Come on, come on, come on, come on.
(APPLAUSE) Hey, hey.
Push, push, push.
I'm gonna start putting on some of these...
OK.
..colettas.
At this point in the cook,
the pork is crammed
and we've got the oil and butter ready to cook that pork.
Thank you.
They're looking like they're browning up beautifully.
It is such a relief to see that pork sizzling away
in the pan as they should be.
These are looking really perfect exactly the way I want them
A little bit longer.
They're bubbling away and they're getting that beautiful
golden brown colour on the outside.
The first one's coming off. OK. Perfect.
It looks gorgeous, mum. It really does.
Alright, do you want me to take the chicken out?
For the chicken cacciatore to be on track
it should be cooked.
If we're seeing raw chicken, we're in trouble.
Beautiful.
Chicken is out. Look at Mike and Pete.
Mike and Pete, chicken is out.
Let's test it out. This is the moment.
I cut in and separate the leg from the thigh (BLEEP).
And do they look pleased? It's cooked, huh?
(BLEEP).
Put it back in. Put it back in.
Madonna. The chicken is not ready.
Ten minutes to go.
Crank it.
We're in trouble.
Teams, you got ten minutes. Come on, hustle.
Ah. (APPLAUSE)
Checking the chicken. It should be cooked.
(BLEEP). Do they look pleased?
Cooked, huh? (BLEEP).
No, no, no.
Put it back in. Put it back in.
Uh, it's just got a little bit more cooking to go.
We're gonna have to leave it to the last minute.
What it does mean is that we can't take the chicken out
and we can't work on that sauce.
Crank it. Yep. Crank it.
And it's probably going to see us in the elimination round.
I think it's just gonna be a down to the wire thing for us.
Yeah.
And we have always been ready to plate by ten minutes.
Yep.
I love that side. Radishes are looking good.
I've got plenty of Brussels sprouts here.
How's the sauce going?
Ready and beautiful.
I'm just gonna hit 'em with a bit of garlic butter.
Just that last bit of flavour. Great. Yep.
Yep. Get this sauce ready.
How are you going? I'm good.
Potatoes ready.
The zucchini's done.
These three teams are giving all they've got right now.
Not one of them wants to head to an elimination cook-off.
Of course not.
Huge responsibility judging this food, isn't it, Maddie?
Yeah.
It's a massive advantage for the boys.
They're still competitors at the end of the day.
Will they be strategic at all with their scoring?
Because it can send you home.
This might be in the back of their minds
when they are scoring our dishes.
I am very curious to see
how are the... Rob and Liam are gonna go.
Yeah, Rob and Liam today get to decide someone else's fate.
They have all of the power.
And this is when the job gets real as judges...
to taste all these dishes, Critique 'em.
Rob and I are feeling pretty confident with being judges
And we're the right people for the job.
Definitely feeling it.
There's a lot of power in the air.
Alright, you've got five minutes to go.
Hurry it up.
(CHEERS AND APPLAUSE)
You going OK there?
Steaks are going alright.
Steaks are beautiful on the outside.
We have to let them rest for a tiny bit.
Fingers crossed
that they're actually cooked in the middle
and they're medium rare.
Can you try this to see what it needs?
I've been super focused on these steaks.
No-one's paid attention to the Diane sauce.
It's still a bit raw tasting.
This sauce is bubbling away
and it's not really reducing too well.
Just a little bit, tomato paste forward.
Mm.
I-I certainly have no time to cook another sauce.
I think it needs to sit now.
I might pour it into the containers.
We're gonna have to send this sauce out.
I think these could sit for a little while.
They'll thicken up on sitting.
All we can do is hope there's no we... We're out of time.
OK, I'll take this off the stove now.
This is ready to go.
Beautiful. Look at that. Whoo!
Mike and Pete they still have the oven,
the chicken in the oven.
Mike, we're gonna take it out.
Yes, I said yes. You gotta take it out.
I feel nervous for them.
Honestly, guys, this is way too much emotion for my liking.
Let's go, Mike and Pete, let's go.
Alright, Mike, you're gonna do the polenta?
Yeah. I'm gonna load the chicken.
Yeah.
(BLEEP) it's a massive piece.
At this stage of the cook
checking the chicken has no value
because if it's not cooked
there's really nothing we can do to rectify it.
It wasn't far off. It wasn't far off.
We've cranked it.
That would stress me out, plating and not knowing.
You keep going with the steaks. We're gonna get ready to plate.
Come up.
These stakes have been sitting here.
I need these to be medium rare.
It is the moment of truth, really.
I've cut the stake.
Excuse me.
It looks pretty good. I'd say they're perfect.
I'd say they're bang on medium rare.
It looks (BLEEP) good. (LAUGHS)
Nice big dollop of that in the middle.
Yep. I think.
And then you put the steak nicely over the top.
I just wanna taste that sauce one more time, mum.
The flavours in this apple sauce is a major risk
it's not gonna be right.
Whiskey, apple, miso, so I'm just a little bit worried.
Happy with that?
It's pretty good, mum. Yep.
OK, I'll get the pork out. You do the sauce.
Alright, You ready?
You're putting them straight on. I'll put them straight on.
One minute remaining. Let's go.
Come on. (CHEERS AND APPLAUSE)
Wow. Wow, wow, wow, wow.
I think the chicken and the plate's bigger
than what I would've done
which has obviously affected the cooking time.
Yeah.
It's so important we get the presentation
perfect for this dish.
We wanna make sure every element is shining.
30 seconds left.
(APPLAUSE)
I'm thrilled.
I reckon we've done a really good job here today.
That's the first time I've talked ourselves up.
Plate looks good. They're delicious.
Oh, my god, Ferg, well done. That's really good.
Can cook a steak. Whoo.
One more bit of sauce each I think.
Hang on.
One more bit each because there's not much there.
Ten, nine, eight, seven, six, five, four...
It's enough to keep us safe mum.
..three, two, one.
That's it. Stop cooking. Step away from the kitchens.
Well done, guys.
Well done, darling. Well done.
Our family favourite is done.
Hey.
Great job, teams.
Take a break and we'll call you back soon.
Rob and Liam as judges today, just brings a whole new
element to the competition.
So, let's just hope they're fair. Mm.
(INSTRUMENTAL MUSIC)
Pretty excited that we're up there on the stage,
gonna eat everyone's dishes.
Practised my tasting face.
(LAUGHS)
OK, let's start with Caz and Fergus's steak Diane
with roasted zucchini and colcannon.
We served up a good dish
but hopefully the sauce isn't gonna be the reason
we're facing the elimination cook-off.
It doesn't taste foul but it's-it's not great.
Simple presentation.
Good serve.
Let's go then. Bon appetit.
(SUSPENSEFUL MUSIC)
Unreal. Unreal.
He's cooked it very well.
The steak he's cooked that exceptionally well.
Probably could have just got a bit better of a crust on it.
The calcannon.
What'd you call it?
Calcannon.
Colcannon. Colcannon.
The Colin Kennel. Call Colin.
Carl Cannon on the phone there, mate.
(LAUGHS) Yeah, delicious. Loved it all.
The colcannon is a standout. It's done really well.
It's got enough crunch in there. It's vibrant.
It's still got a rawness.
I think the sauce could have just been a touch better.
It's not a proper Diane, I'm telling you that now.
For me the sauce is-is got garlic in it
and the garlic hasn't been cooked.
I can't even taste
the Worcestershire sauce on the mustard.
The layers of the sauce is not there.
Colin and Manu,
they just know everything about the-the dish.
Like there's things in there that they can taste that
I don't even know was in there.
(LAUGHS)
Take away that
and that is a family favourite in my house.
Next up is Mike and Pete's
chicken cacciatore with blue cheese polenta.
Overall it looks like a really nice dish.
There's a little bit of a question mark in my mind
about the doneness of the chicken.
I would be absolutely gutted if we serve the judges' raw chicken.
I don't think we're gonna get into the elimination cook-off.
It's a very homely, generous portion.
Family favourite, it looks like it.
(SUSPENSEFUL MUSIC)
It's just, just cooked.
(INSTRUMENTAL MUSIC)
Yeah.
Firstly, I'm loving the polenta.
I think Gorgonzola blue cheese and polenta, it's a winner.
Mike, I think he's stated that he is the king of polenta.
He's done his polenta very well.
Nice and creamy.
My biggest concern in this dish is that the sauce of the chicken
that has got no seasoning whatsoever.
Cacciatore to usually it's really morish
and I'm not getting that.
For me, the chicken
they took so long to get it in the pan
that they haven't had time to look after the sauce.
Our final family favourite is Janey and Maddie's
pork cotoletta
with brussels sprout salad and apple,
whiskey and miso sauce.
We are happy with what we're putting out
and that beautiful apple miso whiskey sauce
will hopefully be at the winning touch.
Thank you.
Well, this is the last dish so let's see how it compares.
(SUSPENSEFUL MUSIC)
Little bit of the sauce.
The sauce, I think for me it misses it a bit.
I probably would've removed the miso and done an apple and whiskey.
It was originally an apple puree
and then they salted it with the miso
and then whiskeyed it up,
maybe for you boys.
I don't know.
That was... That's whiskey business, mate.
(LAUGHTER)
The pork's cooked well, I like the crumb.
I'm actually quite surprised at this one,
like it's a very simple put together dish.
Well, three family favourites with a dash of flair.
Did we get what we wanted?
Well, that's the big question.
Teams, we asked you to serve up a main
that has a place of honour at your family table.
But did we love the dishes themselves?
Tonight one team will be heading into the elimination cook-off
against Hannah Lawrence and Simone and Viviana.
Caz and Fergus,
you cooked steak Diane with roast zucchini and colcannon.
We are hoping that this dish will keep us
out of the elimination cook-off.
It's so important to get it right today.
Gents?
Um.
Um...
(SOFT INSTRUMENTAL MUSIC)
I was super nervous.
Everyone's staring at me on stage.
I'm like...
I think this is harder than we think it was gonna be.
You had me worried at the start watching the steak,
how are you gonna do it with the 75 minutes.
Steak was cooked perfectly in the end. Well done.
Like absolute ripper job on that.
The crust,
I reckon you could just get that a lot better,
it would've really elevated that steak.
Colcannon, it was really nice
like gave a good element of starch to the plate.
Thank you. Thanks, boys.
Food critique.
(APPLAUSE) Well done, Rob.
(LAUGHS)
Now, tell us what you really think. (LAUGHTER)
Very, very good job, boys. Good judges.
Like not too harsh, they were quite accurate.
Right, steak and sealing, roasting, basting,
I was like this is gonna be mullet, this steak.
Beautiful cook on the steak.
Could have had a little bit more crust
but could have been overdone
if we had of kept playing around with us.
Now, we've had colcannon many times in this competition.
Yours was the best. Get it out.
So, congratulations. Thank you.
We actually said it was very close to mine.
Yours is better. But anyway.
(LAUGHS)
My criticism unfortunately was gonna be the sauce.
Yeah, it just didn't have the-the layers of flavour.
Yeah.
It was kinda really plain when it comes to a Diane sauce.
I think the dish was better without the sauce
so that was your only let down.
But overall great dish.
Thank you. Thanks, chef.
Thanks, boys. Good result.
Really I'm happy with what they've told us.
Oh, I'm really proud.
I mean they said there's been a lot of people on this competition
that have cooked colcannon and ours was the best.
And it even-even rivalled Collin's.
So, hey.
That's you. What a win.
Janey and Maddie,
you cooked pork cotoletta
with brussels sprout salads and apple,
whiskey, miso sauce.
(LAUGHS)
Alright, ladies, the pork I got was fantastic.
Brussels sprouts, I do not like...
the way you did them, that was awesome.
Very good job. (LAUGHS)
Thank you. Thanks.
The whiskey sauce,
uh, I'm not sure what the miso was doing there.
So, I think with that, if I didn't have the Miso,
I probably would've put the whiskey towards the end with my apples ready
and I can really control that whiskey flavour.
Janey and Maddie,
I can tell by a look on their face that they're not happy with that.
They thought their dish was better.
The boys are taking their role today very seriously.
They weren't sure if they love the miso or not,
but we know the flavours work.
Ladies, I think the pork was well crumbed,
well seasoned and well cooked.
It was like just pink.
Not under, not over. It was just perfect for me.
Well done.
Apple, whiskey, miso sauce.
Do I want miso and apple?
I like the apple and the whiskey.
Like I think one element could have come out.
Is it enough for us to avoid that elimination cook-off?
I don't know.
The best chance of us
getting through this elimination cook-off
is versing Janey and Maddie.
Last time we versed them directly, we were that close to beating them.
Mike and Pete, you cooked
chicken cacciatore with blue cheese polenta.
Alright, gentlemen,
you know how much me and Rob know about polenta.
Not much. (LAUGHS)
But I love blue cheese and that polenta was stunning.
With the size of the chicken,
I was freaking out if you were gonna get that cooked,
but mine was cooked very nicely.
Well done on that.
Absolutely relieved about the chicken.
Oh, my god, my grin was like from here to here.
I would've elevated this dish by cutting the actual leg off
and just giving the thigh
and then you would've got a more even cook.
And I think we had a bit of a problem
while we were trying to get that chicken to cook
that we didn't develop our sauce enough
because I'm telling you
what your sauce was missing with seasoning.
Just serving us
the-the whole Maryland was not elevating
your dish to start with.
Just not enough love.
Not enough time in the pan.
Cacciatore is all about the sauce more than the chicken itself.
There were imperfections on the plate.
Yeah.
And we know that in kitchen HQ,
just even a minor imperfection
can send you into an elimination round
and we're feeling nervous as hell.
So, how you work
and how you presented your family favourites,
we could really see
how these dishes are close to your hearts.
We were delighted you shared them with us.
We're less delighted
that we have to send one team into an elimination cook-off.
Having the judges' power is amazing.
You get the really good
and then right now
the really bad having to send someone
to the elimination challenge.
I'm not looking forward to this bit.
The team heading into the elimination cook-off is...
(DRAMATIC SUSPENSEFUL MUSIC)
..Mike and Pete.
Sorry, boys.
Oh. Yeah.
Not feeling great obviously.
I guess it's another opportunity to practise.
Pretty guttered but we are where we are.
Yeah.
And we need to look onwards and upwards
and not take the disappointment into the next round.
Caz and Fergus...
Janey and Maddie,
you are safe and you will not be cooking today.
Yay!
We've avoided that elimination cook-off.
We are just so happy.
We are feeling nice and safe.
Relieved. So good.
The stage is set for the elimination cook-off.
Hannah and Lawrence,
Simone and Viviana, Mike and Pete,
one of you will be the first team
eliminated from Kitchen Headquarters.
And it's not gonna be us.
No way. No way. We're staying.
I'm gonna manifest it, Pete. I'm sorry.
We're not going home. We're not going home.
We have not given up. We are hungrier than ever.
We need to leave Friendship at the door.
It's 'Fight Club'.
Next...
Time starts now.
..it's the elimination cook-off.
If there was a time to fight.
It might split. One more time.
We want to win this elimination cook-off so badly.
Almost. A more.
Yeah, I know, I know, I know.
Which team will be eliminated from the competition?
At the day there's only be one team that's going home
and it's definitely not us.
You got minutes, come on.
I ain't going home.
(SPIRITED MUSIC)
Teams, the stage is set for the elimination cook-off
and it's happening right now.
In the second round of the Woolworth's
family favourite challenge,
we will have three teams cooking.
Hannah and Lawrence, Simone and Viviana,
Mike and Pete.
One of you will be the first team eliminated
from Kitchen Headquarters.
We're not going home today. I can tell you now...
Just like in the first round,
we want you to give us
a family favourite this time dessert.
This is not my strong suit,
the least of all courses that I have confidence in.
I think desserts are way harder under pressure.
You know, like we forgot ingredients
in dessert the last time.
Impress us
and impress our guest judges
because their vote counts too.
Initially everyone was a bit envious
that Rob and Liam got the gig to be judges tonight.
But I'm not envious at all of them now,
they've gotta make a decision tonight
essentially about who goes home.
Teams, please move to your benches.
You have 75 minutes to produce your family favourite dessert.
May the best dessert win.
Pop. Stop it.
Obviously we don't want to go home...
so we're gonna have to cook for our lives.
We've got this. We have.
What are we thinking family favourite dessert?
Yeah...
Nonna's toasted coconut, honey, ginger cake.
A beautiful crostata ai frutti di bosco.
Yes. OK.
Yes. A mixed berry tart.
And your time starts now.
Let's go, guys. Whoo!
Go, go, go. Ah!
Alright. Uh.
(LAUGHS)
This is it.
The elimination cook-off.
I just don't wanna be eliminated yet.
I feel like we've both got a lot to give.
I'm taking all these raspberries.
That little fire in my belly just burned bigger and bigger.
Pete, I've got some raspberries.
Then we'll start cooking.
I'm gonna get straight into making this meringue.
So, this round we've got another family favourite.
We'll be doing a pavlova
with lemon curd and raspberry coulis.
This is something that
my family wants me to do every Christmas.
So, Mike, these egg whites are coming up nicely.
Beautiful.
I'm just gonna take my time with this
so I'll make sure the sugar incorporates.
Yeah.
And then I will work
my little tail off to get them in the oven.
Yep.
We do a very rustic version in our family
and I don't think it's gonna cut it with the judges.
So, I've had to tweak the recipe, I've had to make it smaller.
The thing that worries me about this dish is time,
the meringue, it needs to cook and it needs to cool in the oven.
So, I need to motor.
What's the key to a good uh, pavlova?
The meringue just brown on top looking really nice and crispy.
And in the middle nice and chewy and soft.
Yeah. Yeah. Yeah.
A more, I'm gonna start with the...
With the almond crust?
OK. Short crust.
OK. Alright.
Today, uh, for dessert...
we are going to be serving crostata ai frutti di bosco.
It means mixed berry tart.
And I'm gonna start with the...
Perfect. ..custard. OK?
So, this dish, is a dish I used to eat in my auntie's house.
I want to just, uh, in the memory.
My auntie, she's-she's not died,
she's still alive but this is gonna be dedicated to her.
So, this is a dish
that we often been doing on a Sundays
at home with my family.
You know, usually a crostata is a big tart cut in slice,
that's put on the plate
and today we are going to take this recipe
and we are going to elevate it to the My Kitchen Rules standards.
So, I'm gonna cook them in a small, uh, single serving.
You want to feel like
it's going to be on a window of some, uh,
very fancy bakery.
So, yes, that's the-the feeling that we are going for today.
It looks like
they're doing little individual tarts.
Very nice.
Which-which I think is clever to do
individual versus a big one.
It's easier.
Uh, 'cause if a big one goes wrong,
the whole tart is wrong.
Yeah.
Honestly it's been so frustrating to go
like from score breaking to the bottom,
like elimination cook-off.
Kitchen HQ is extremely intense.
I feel overwhelmed.
Last time we disappointed the judges
and it was a very hard pill to swallow.
Let's not remember that.
Please. No, use it as a fuel, baby.
We wanna remind the judges
why we were number one
and we want to win this elimination cook-off so badly.
We cannot go home, like it is not an option.
We are not going home today.
Babe, we are not leaving today.
There's no way.
For dessert,
we will be doing
a toasted coconut honey ginger cake with lime curd and raspberry coulis.
Hoo, hoo, hoo.
This is a family dish.
My nonna's made this cake for years and I love it.
So, I'm taking her recipe and putting my spin on it.
And the way we've elevated it,
I've only done a few times so it is stressful.
I'm gonna do double layers.
We're gonna put lime curd inside so there's a nice citrus flavour,
cream on top and a raspberry coulis.
Gosh, babe, elimination being dessert.
I honestly wish it was mains.
We are very strong with mains.
Ah, so this is stressful.
Last time we did a family favourite dessert
was our waffles and they failed hard.
We're got a two out of ten.
We are versing,
two teams that have delivered tens in this competition.
If there's a time to fight,
it's now we have to put everything into this dish.
What's your thought on the combinations of flavours?
I think you could drop-drop the raspberry
and those four would be a better combination.
Yep.
Um, otherwise I don't know,
you can take the ginger out and those four would work,
like, lime, coconut, raspberry.
So, basically you're saying
there's one ingredient too many on that dessert.
Yeah, just one. Too many.
There's a lot riding on this dessert.
Absolutely. Thank god we're not down there.
Feeling so relieved to be up here.
We don't want to be in their position at all.
So, we've achieved that.
So, we're feeling stoked.
One of these teams has to go home at the end of this cook.
If we are thinking strategically
(LAUGHS)
it would be nice to knock off Hannah and Lawrence.
They've been our long time rivalries
so it may be nice to see them go.
Hmm.
They've gotta go. (LAUGHS)
I-I think for us would love to knock
Sim and Viv off.
Well, we wouldn't love it but...
No, it'd be, it'd be handy because they are the probably...
The big threat. ..the biggest threat to us.
I think we can probably out cook Mike and Pete.
And if we are playing strategy and playing our game,
I'd-I'd have to be honest
and say I'd prefer Simone and Viv to be eliminated tonight.
100%. Look, they're too strong.
They're great cooks so we have a much better shot
if those two aren't in the competition.
Alright, teams, 15 minutes gone.
You've got one hour left. Let's go.
Whoo! (APPLAUSE)
Let's go.
Alright, Mike, I've just put the um, meringue in the oven.
Meringue's like a long slow cook.
Probably for closer to an hour,
we don't have that time so I need to whack the oven up
and hopefully cook it quicker.
The crucial thing for this, Mike,
is it needs time to cool in the oven
and that is something that we might be
running out of at this stage but,
one thing we know is we've done that as quickly as we can.
Rest is left up to the gods.
Because I have made this cake so many times,
babe, I'm sorry but I couldn't trust you to do it.
(LAUGHS) That's fine with me.
I love being head shift 'cause I love being in charge.
Babe.
I feel like I, I've remembered these off by heart that...
I just know how it's supposed to taste
and if it's not tasting right,
I'm gonna be adding and changing some stuff up.
(LAUGHS)
I'm cooking this recipe with love.
I know every single ingredient
so I'm just throwing everything in for what I know.
This is the style of cooking Lawrence hates.
It's... (LAUGHS) We are two different cooks.
I feel like we're going non measuring, babe.
And yet here I am reaching for a measurement.
I don't have time to measure.
We're in time constraints.
Little bit of this, little bit of that. Bang.
Just get it in, babe.
This cake, gotta be able to taste the ginger and honey inside.
So, I'm putting extra ginger.
If you've got the name of an ingredient in the title,
you've gotta be able to taste it in the dish.
So, I know I need to have a strong ginger taste
so I've added even more.
Oh, that looks good.
We cannot serve a ginger cake and not taste like ginger.
It may as well just be a butter cake.
That is perfect butter.
Do you wanna taste it?
I'd love to taste it.
Ginger's high, honey's there.
Oh, babe, I love that.
Jesus. You got a lot of ginger.
Gosh.
(LAUGHS) Maybe Lumpy ginger.
We've noticed that Hannah and Lawrence aren't measuring out
their ingredients in their cake.
They may know the recipe off by heart,
however, desserts are about precision.
You cannot be putting up anything
that isn't perfect at this stage in this competition
because if one element is not right,
it can send you home.
That might actually bring them undone.
Kind of feel a little bit sorry for them, don't we?
(LAUGHS)
Come on.
I wanna see the bubble.
Come on, bro.
We're on the clock.
45 minutes left on the clock and the tarts should be in now,
like, we gave ourselves half an hour
to be able to prepare the dough
and put the tart in the oven.
It needs to be now. Now.
I'm just putting...
dots with the fork here in this way
the bottom layer won't rise up,
it's just gonna cook all evenly.
The tarts look consistent.
The layer is thick but is not overly thick.
So, we think that this will hold the custard,
the berries, everything.
It looks so good so far.
In the oven. Let's go 40, 40 minutes.
I'm expecting something big
from Simone and Viviana in the dessert.
In saying that, are they a threat to you?
100%.
I think everyone in this competition is a threat to us.
Rob and Liam are the most competitive people I've ever met.
They have full reign.
At the end of the next critique, someone goes home.
Yeah. And that could be because of you.
This is not fair. This is not fair.
It is a lot of power to influence who goes home.
I hope that Rob and Liam are not gonna bring us down
just because we're a strong opponent.
Can I kick 'em all out now?
Sure. (LAUGHS)
And we're gonna stay calm. Yeah.
You know we're gonna win this competition. Yeah.
(LAUGHS)
This judges' power is exactly where Rob and I wanna be.
(LAUGHS)
Especially on an elimination.
(LAUGHTER)
Coming up...
We thought we'd ramp it up big time.
..a shock announcement.
Are you serious?
..turns the competition...
Oh, no. You're joking.
..on its head.
There is a lot of tension in the air.
I think we've got a massive target
painted on our back.
30 minutes left, no time to waste.
Come on.
So, tonight three teams are cooking
a family favourite dessert.
With only 75 minutes on the clock.
And it's an elimination round.
The bottom team's gonna be eliminated
and it's not gonna be off.
I'm not ready to go home.
I ain't leaving.
Mike? Yes, sweetie.
How's your curd going?
Fan-bloody-tastic. OK.
For the dessert we're gonna be making
pavlova and lemon curd and raspberry coulis.
It tastes beautiful. Yeah.
Do you think they'll put fruit on top?
Yeah.
Traditional pavlova would have fruit salad dumped on top.
I don't think we really want to put too much
in the way of fresh fruit.
Uh, so we're going for the lemon curd
and the raspberry coulis instead.
What are you guys making?
Lime curd and raspberry coulis.
With lime curd? Yeah.
I've just made a lemon curd now.
No way. Yeah.
Wait, are you making a raspberry coulis as well?
Yeah. (LAUGHS)
I know.
Great minds think alike.
That's unexpected. Unexpected.
Ours is gonna be better.
Simone and Vivian are creating a top of mixed berries.
Yeah.
Now, I hope it's a little bit more interesting
than just a berry tart.
Cream tart, yeah.
I'd saw some basil,
might be a good addition on there to really elevate it.
So, now I'm making the basil cream.
It just gives like an elevation and a twist to this Italian classic.
We love basil.
We put basil in every, almost every our mains.
So, why not to put it in our dessert?
Why not? Why not?
So, this is just gonna give like so much freshness and uh,
we just wanna play with the balance between like sweet and savoury.
It's pretty risky.
It is gonna be an explosion of flavour.
Let's hope so.
Almost done?
A more, yep. Almost.
Yeah, I know, I know. I know.
One of the teams today is going home.
Arrivederci.
The idea that if we make a mistake today,
it could send us home.
This is not what we want.
I'm scared to go more to be honest.
Just a slightly longer.
It might split.
It's ready actually. That's it.
You just like to have the last word. Yep.
This is a really intricate dessert they're doing.
There's a lot of steps. Hectic.
Yeah.
Wow. Yeah.
Wow. How does it taste?
It's so good. So good.
So, I think uh...
I deserve some compliment.
I'm very proud of her.
Bravo amore. Thank you.
I hate seeing Simone and Viv do so well.
(LAUGHTER)
Cakes are out. Perfect.
That is fluffy. It's light.
Pavlova, lemon curd and raspberry, Mike and Pete.
I think it's an Aussie classic.
I think it does sound like it is a simple combination.
So, you want every element on that plate to pop.
But there's a lot of things that can go wrong with it.
Exactly.
And the meringue needs to be nice and crusty on the outside
and really gooey in the middle.
Sorry, Mike.
So, I'm just looking at the um, the pavlova.
Time is running out.
I checked the pavlova, they look a little bit pale.
They're just starting to brown a little bit on the tips.
It's just starting to crisp now.
It's starting to brown.
But it's not as crispy as it should be.
I'm looking at the time.
I'm not gonna be able to get that crispy after shell,
but we should get that nice marshmallowy inside.
Whether it's good enough really depends on the other teams.
It's exactly how I want it to be.
Oh, wow.
Oof.
Tarts have been in the oven. They are golden and perfect.
Start building the tarts. Let's do it.
It's finally time to plate up.
I can put custard
and we are rushing against the clock.
So, like we need to make sure that they look perfect
but in a very small amount of time.
Take your time and place. Take our time.
Yep.
Peter, this could be our last cook.
Yeah, I'm not even thinking about that.
At the moment all I'm thinking about
is getting some really delicious food on the plate.
Yeah. Feel a bit sad.
Like it could be the last plate
we actually dish up to Colin and Manu
and the other two judges and I don't wanna go home yet.
Beautiful, mate. Thank you.
Just go a bit quicker. Yeah
Babe. The curd is perfect.
This is the dessert that's keeping us in.
It's fluffy as anything.
The ginger tastes amazing. So good.
Every single element on this plate has to look amazing.
Perfect.
This is an elimination round,
if it doesn't look good, we are going home.
I think Nonna's gonna be so proud.
Alright, we've got two minutes left.
This is someone's last two minutes in the kitchen.
(OOH'S AND LAUGHTER)
Ooh! I ain't going home.
I can tell you now.
It's kind of weird thinking
that Rob and Liam will be critiquing our dessert.
Huh? Yes.
I hope that Rob and Liam
are not gonna go too hard on the critique
because also they need to remember
that they're judges just for today.
Tomorrow you're gonna be back a contestant, darling.
One minute left.
Who's staying in the competition?
And now the basil cream. Let's go.
Pete, I'm just helping you put these flowers on.
Pete with the tweezers.
You got a minute, come on.
I think the dish is looking really good.
I think it's restaurant quality. Fine dining.
It looks like Picasso on a plate.
Picasso had really ugly paintings.
(LAUGHS)
30 seconds. Let's go, finish that plating.
30 seconds, amore.
(LAUGHS) Let's go.
Ooh. That's it. That's it.
Go, go, go. Come on!
Amore, are you happy about what the elements look like?
I think it looks fantastic. Ah.
Smart, babe. Love it. That's you killed it.
Ten, nine, eight, seven,
six, five, four, three, two, one.
That's it. Stop cooking. Move away from your benches.
We did it. That's it, amore. That's it.
Oh, my god. Look at Simone and Viviana's.
(LAUGHS) Oh, Jesus.
Amore, we did this. Let's hope.
Good job.
(DRAMATIC MUSIC) Thank you, teams.
That was an exciting cook.
Take a break while we taste your food.
Thank you. (APPLAUSE)
Rob and Liam have full reign.
They're gonna be tasting our food, they're gonna be scoring.
This is scary.
I am worried. Power.
The power they have.
This is a very powerful job.
(SUSPENSEFUL MUSIC)
You are here at the judging table about to do something
we have never done before in the history of My Kitchen Rules.
You are about to help decide
which team is eliminated
from Kitchen Headquarters.
We have to critique all these
teams now, and send one of them home.
With great power
comes great responsibility.
OK, let's start with Simone and Viviana,
crostata ai frutti di bosco.
This dish needs to save us.
This basil cream needs to be
an explosion of freshness
in your mouth.
It looks perfect.
Now, it has to be as good as it looks, yeah.
We feel happy with what we produce today.
We just hope that the judges
have the same opinion as us.
Bon appetite. (SUSPENSEFUL MUSIC)
Yeah, the basil cream's quite nice and fresh on top of that.
I mean, the pastry is text book.
This is a grand final dessert to me.
Because they're so good at desserts
probably gonna give 'em a one.
(LAUGHTER) And now, the second dish.
Mike and Pete's pavlova, lemon cured and raspberry coulis.
I know it's a simple dessert but I think she looks quite elegant
and I hope the judges enjoy it.
Thank you so much.
There's not much on the plate. It better be good.
At the end of the day, there's gonna be
one team that's going home
and it's definitely not us.
Alright.
(SUSPENSEFUL MUSIC)
Ooh. Tart.
Probably could have been a bit more browner
on top with the meringue.
I will say with the amount of time they had,
it was, it was difficult to get that crust.
But in saying that, the lemon curd's beautiful.
It's got that great texture.
It's got that punch in the mouth that you want, citrus,
it counteracts the sweetness of the meringue.
I'm sorry, you can't call this uh,
pavlova if there's no building of fruits of some kind.
Even just like that classic little bit of fresh passion fruit
just zipped over the top could have elevated the whole thing.
OK, now, for the final dish, we've got Hannah and Lawrence,
toasted coconut, honey, ginger cake with lime curd and raspberry coulis.
I feel like our dessert has so much flavour.
Thank you.
Thank you very much.
We've got so many different elements
and they all come together so nicely.
Like a little space odyssey.
We have done enough to stay
in this competition.
Alright.
What am I chewing on?
It's like chunks of ginger.
It's sort of a bit of this, a bit of that.
I actually really enjoyed the flavour combination.
The sponge cake is-is well done.
It's moist and it's fluffy, it's light,
but there's grated ginger in there, which is pretty much raw ginger,
and that's what you're chewing on, which is not very pleasant.
I want a bit more wow.
The same as Mike and Pete, so, I'm-I'm putting the two of them
in together at this stage.
I mean, obviously one team is pretty much safe,
but we've got two more that we've gotta make a decision about.
It's pretty split. It's gonna be tough.
It's pretty, um, daunting feeling,
knowing that you are gonna have
a say in sending someone home.
Liam, you're hesitant.
There's just a lot, you know,
you've hung out with these people for a while.
You just feel bad for people.
We feel the same as you guys feel, but at the end of the day,
there's 100K to win and it's only for one team.
I'm now, understanding
that this job isn't all...
It's not all cracked up to me,
but feeling a way.
This is the super tough part
of the job and I-I don't think
I'm gonna like sending a team home.
(UPLIFTING INSTRUMENTAL MUSIC)
Oh, my heart's racing.
I don't wanna go home.
If we're eliminated tonight,
I'll be devastated.
I'm not ready to go home.
We have given everything
we possibly can to this dessert.
I'm praying it's enough.
We are very confident today probably
means we were very confident
last time too
and it definitely didn't turn up
as we wanted it to be.
So, let's just hope that, uh, it's not gonna repeat today.
Teams, food, family,
heart, history, it all matters.
Yes, it does matter, but the food needs to be incredible
if you wanna stay in this competition.
Simone and Viviana, for dessert,
you created crostata ai frutti di bosco.
So, the pastry
was wow,
outstanding, blonde, crisp,
waif-like, just thin enough to crack with a spoon.
The little filling inside the creme pat, the almond.
Then we had the fruit and then we had that little basil
on top like that's thinking outside the box.
Hat off, I couldn't have done better.
Thank you. Thank you.
It was an amazing dish. Unbelievable.
I love the almond cream in there. Beautiful.
The fruits, like, everything had a place on the plate.
It was fantastic, guys, should be proud.
Thank you, Liam. Thank you.
I don't know if you want to win this competition,
but if you want to, you've gotta keep the same game every day.
(EXHALES)
We are extremely happy
about the critique we received.
It sounds like we are back on track.
Hannah and Lawrence, for dessert you gave us toasted coconut,
honey, ginger cake with lime curd and raspberry coulis.
I really enjoyed your dessert, guys.
I love the sponge cake.
I really like the curd with the raspberry.
I think it's just the ginger in there
like it's a bit of a texture issue in the cake, but it was nice.
I think you've put up a pretty decent dessert.
That sponge cake, fluffy light, delicious.
Your ginger, it was grated too thick
and it was overwhelming into that cake
because you had the beautiful soft sponge cake
and then you have those bits of ginger that you chewing on,
which is kind of nice to bite in
but then it was a little bit woody in some ways.
I love the cake, but I didn't like the ginger.
Your dessert was disjointed for me.
Too much ginger, eh.
At least it was a ginger cake.
With a punch.
Mike and Pete,
pavlova with lemon curd and raspberry coulis.
Guys.
It was a great combination when I ate it all together.
I think the meringue needed a bit more crust on it.
I really liked the coulis, the curd as well as a whole,
it tasted great to eat all together.
But I do think we could have had more on the plate.
Listen, as a flavour profile, your dishes made a lot of sense.
Texture wise, it was missing a little bit.
It was missing on the meringue itself.
You need to have the two, the contrast
between the crusty outside and the gooeyness in the middle.
I really liked your lemon curd
it-it actually would've sat well in a lemon tart.
It was that sharp.
I would've had some fruit over it.
A pavlova is meringue cream and fruit.
Whatever fruit you decide to have, it's up to you.
But you need to have that three layers to be able to create pavlova.
Hearing Mike and Peak's critique,
I feel like this is gonna be
a flip of a coin.
It's gonna be close.
Teams, we had a huge decision to make.
For two teams, it will be a sweet decision.
For one, a bitter pill to swallow
as they will be eliminated.
It's time for the scores.
It's time for our combined scores.
I'm not looking forward to this bit.
Simone and Viviana...
tonight, Rob and I, we score your dish a nine.
Thank you. Thank you.
Yes, yes.
I score you a nine.
Thank you.
Thank you, chef. Thank you, chef.
I score your dessert tonight
a nine.
Thank you. Thank you, chef.
I'm pretty sure we're not getting
nines for out dessert.
Definitely no nines.
So, that gives you your dessert
a total score of 27.
We are back on track, baby.
Like, we're back.
The Italians are back, baby. (LAUGHS)
Mike and Pete...
(DRAMATIC MUSIC)
..for your dessert,
we scored you a seven.
OK.
A seven is a start
that still leaves us
in the firing line I think.
Mike and Pete, for your dessert tonight
I score you seven.
You're score for your dessert tonight
is a seven.
So, for your dessert tonight,
that's a total score of 21.
Seven's all around.
It's not the lofty heights
that we were hoping.
Yeah, we might be going
home tonight.
And now, for Hannah and Lawrence.
Hearing Mike and Pete scores,
there's still hope for us.
It's gonna be tight.
Hannah and Lawrence, tonight we scored your dish...
(DRAMATIC MUSIC)
..a seven.
That's the best score
we've got for a dessert.
I still feel like we're in this.
We're still in this.
I'm definitely feeling anxious.
Pete, I'm not ready to go home.
I'm not ready to go home at all.
I hate the suspense
of waiting for our final score.
I just wanna know now.
Simone and Viviana, they're safe.
Mike and Pete have gotten three sevens.
The boys gave us a seven.
We're still in it
with a fighting chance.
I'm holding Lawrence's hands.
I can hear Lawrence's
heart thumping.
Just tell us the scores.
Hannah and Lawrence, for you dessert tonight.
I score you...
(SUSPENSEFUL MUSIC)
..six.
I score you a six.
(SOFT INSTRUMENTAL MUSIC)
Oh, god. It's not often.
I'm quiet and it's right now.
So, that's its total score of 19
just below Mike and Pete,
which unfortunately means,
Hannah and Lawrence,
you've been eliminated.
Sorry, guys.
Honestly, we gave it everything we could.
Um, we worked our butts off to get to where we are now.
I'm just proud of how far we came.
We've had the best experience
in the world.
Honestly, this is everything
I've ever wanted.
The only thing that I know for certain is...
I'm gonna marry this girl.
That is so beautiful.
Probably-probably won't be... Just not on MKR.
..cooking together a lot.
(LAUGHTER) (SCREAMS)
See you, guys. Bye.
(LAUGHTER) Far out.
Au revoir, bye.
Hannah and Lawrence, see you later.
Pack your bags. Bye-Bye.
(LAUGHS)
Rob and Liam,
your official judging duties are now over.
Please join your fellow teams.
(APPLAUSE) (LAUGHTER)
Well done. Welcome back.
Welcome back, guys.
Back to reality.
Good luck in the kitchen
when you cook.
Thank you.
I'd say it's good to be back, but nah.
(LAUGHS) Judges' power.
It was an insane day.
It was like one
of the best days ever.
And I got to do it with my brother
so, pretty special moment.
The top five. The best of the best.
To show that you deserve to be here,
we thought we'd ramp it up big time.
I feel like, uh, the mood is changing.
There is a lot of tension in the air.
Everyone is very nervous right now.
So, like, what's next?
We're going back around the country.
It's time for the ultimate instant restaurants.
Oh, no, you're joking. You're joking.
Really? Colin is a funny character.
He always like to do jokes.
It must be a joke. It's a joke.
It's not funny,
but it must be a joke.
Are you serious?
Instant restaurant
was the hardest...
hardest day of our lives nearly.
And we're gonna do it all again.
(LAUGHS)
We are asking for twice as many dishes to
give your diners a choice.
That's two entrees, two mains and two desserts.
(LAUGHS)
Two entrees, two mains,
two desserts.
It's an a la carte.
Yes. Yes, yes, yes.
We can do this, mum. (LAUGHTER)
No way.
Sitting at the table and everything.
It's gonna be a few more weeks
of uh, of fire and hell.
Over the years, the ultimate instant restaurants
have been the make or break for teams.
It is as tough as it gets,
but survive them and you'll have all the tools
you need to come back here to Kitchen Headquarters
and take out the title.
And cooking first,
our judges for the day, Rob and Liam.
Yeah, boys, let's go.
(APPLAUSE) Let's go.
We're gonna have to excel.
Yeah, I think we've got a massive
target painted on our back
after our performances in HQ.