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(UPBEAT MUSIC)

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Previously, the top six teams

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from the competition

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entered kitchen HQ.

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Let's go.

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Across two nights,
teams fought an epic battle.

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The weakest dish will send
its cook into an upcoming

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elimination cook-off.

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And it was Hannah and Lawrence...

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Babe, it's not cooked.

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How did I go so wrong?

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..and favourite Simone and Viviana
who failed to hit the high notes.

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This is gonna send
ripples through the competition.

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Both teams finding themselves
in tonight's elimination cook-off.

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It hurts.
Yes.

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It is not a nice feeling
what we're feeling right now.

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We're absolutely gutted.

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It sucks.

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While Rob and Liam wow the judges...

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Beautiful,
beef is cooked to perfection.

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..and won the ultimate
MKR advantage.

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You will become judge for a day.

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(LAUGHTER)

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Boom.

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We are the first team in My Kitchen

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Rules history to win
the judges' power.

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It's just crazy.

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(LAUGHS)

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Tonight,

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the bros with the mos
join the judges.

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And now the tables are turned.

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We're the judges.

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(LAUGHS)

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They will help
send the next team home.

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Three teams, fight it out
to avoid the final spot

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in the elimination cook-off...

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I ain't going home.

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I can tell you now.
It's not cooked.

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..against Hannah and Lawrence
and Simone and Viviana.

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Who's saying in the competition?

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At the end of the night...

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What am I chewing on?

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It's very bland.

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..one team will be eliminated.

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Sorry, guys.

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You've been eliminated.

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(DRAMATIC MUSIC)

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We're excited to be back here today

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in Kitchen Headquarters.

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We know it's for potential
spot in the elimination cook.

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So, today

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We wanna really nail

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whatever we cook.

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Wow.

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What's on the fridges?

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(TALKING OVER EACH OTHER)

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Oh, my god.

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We got photos of our family.

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Oh, my god. It's beautiful.

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Aww, everyone's got cute dogs.

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What's your name?

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We've missed a lot of our family

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during this um, time on MKR.

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Oh, my god.

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Look at everybody.

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That's my husband there.

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Aww.

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Oh, wow.

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Oh, there's my mum.

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It was so good.

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It was just an emotional relief.

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I think for me.

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My mum has inspired me
so much for cooking.

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Bonne soiree. Bonne soiree.

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Gather round. Gather round.

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Welcome back
to Kitchen Headquarters.

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Two teams are already in danger
of being eliminated

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from the competition.

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Hannah and Lawrence,
and Simone and Viviana.

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Tonight you will be
joined by a third team.

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Tonight there will be two rounds
of cooking in our Woolworths

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family favourite challenge.

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In the first round,

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Caz and Fergus, Mike and Pete,

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and Janey and Maddie,

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you would prepare a delicious main
with family history attached.

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We want you to take
that family favourite and elevate it

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into something you can serve
in a top restaurant.

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Now, you know
why the pics are on the fridges.

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It's an inspiration.

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The team that cooks the weakest dish
in round one will be joining

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Hannah and Lawrence
and Simone and Viviana

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in tonight's elimination cook-off.

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I don't wanna go

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into the elimination cook-off.

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No way, Jose.

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The last time you cooked

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Rob and Liam
stood out from the crowd

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and won the judges' power.

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So, please welcome
our guest judges...

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Rob and Liam.

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Whoo!

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(CHEERS AND APPLAUSE)

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Liam's doing a lot of this.

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He's like a...

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I thought it was like a wiggle.

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No, he is doing the guns.

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He's the gun slinger.
Oh. (LAUGHS)

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Wow. Nice.

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Howdy, Partner.

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Stop it, boys.

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I'm getting hot in here too.

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They look great.

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Mm.
Stunning.

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(BLOWS KISS)

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Welcome.
Yeehaw, brother.

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Howdy.
Very cool.

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Oh, my god.

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Rob and Liam just getting

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a bit under my skin.

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Oh, Mikey,
that just sounds like jealousy.

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It is jealousy.
(LAUGHS)

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Well, boys,

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you certainly look
the part drink it in hey?

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(LAUGHS)

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So, how're you feeling
about your new job as judges?

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Feeling good,
looking forward to some good food.

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So, we won the judges' power.

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Feels amazing.

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Like it was a big sigh of relief,

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but we put up a good dish

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and we got rewarded.

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So, yeah, now the tables
are turned.

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We're the judges.
Yeah.

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Should they be worried?

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Oh, I'd be worried.

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Only joking.

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(LAUGHTER)

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(LAUGHS)

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Tonight they will
have the same power

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Colin and I have.

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They will patrol your benches.

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They will taste your dishes

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and eventually
they will score the meals you make

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and more importantly,
help send the next team home.

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I know how opinionated Liam is

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and our history together.

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I'm hoping Liam would've forgot
about the easy comment

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at his instant restaurant,

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but it might be payback time.

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(DRAMATIC MUSIC)

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Hannah and Lawrence,
Simone and Viviana,

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head upstairs
to watch the competition

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and, cooking teams,
head to your benches.

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We need to shine in this cook.

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Oh, my god.

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Big day today, darling.

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There's a lot on the line.

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Woolworths family
favourites day today?

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Yeah, it is. It's great.

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So, what are you...
What are we gonna cook?

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Let's make steak Diane.

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Love it.
Yeah-yeah.

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With a bit of mash.

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Colcannon.
Let's do colcannon.

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It's a nana thing.

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It's a very nana
and the steak is Pop.

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Teams, the store room
is filled with seasonal spring

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fresh ingredients
thanks to Woollies.

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So, you guys have got
everything you need.

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Mike and Pete, Caz and Fergus,
Janey and Maddie.

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You have 75 minutes for this round.

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And your time starts now.

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(CHEERING)

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We really don't

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wanna be facing off

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an elimination challenge
against Simone and Viviana

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and Hannah and Lawrence.

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So, we're really
going to pull out everything we have

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to deliver a delicious

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family favourite today.

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Wow, look at that pork, darling.
How amazing does it look?

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Today for main,

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we are making a pork cotoletta

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with brussels sprouts salad

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and an apple whiskey miso sauce.

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OK, so I'm gonna get
started on the breadcrumbs

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for the pork cotoletta.

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How are you feeling, mum?

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About today's challenge?
I feel good.

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I'm feeling good.
I love these flavours.

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We know our family
absolutely loves this dish.

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Every Monday night we have

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a family dinner at mum's place.

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This is definitely one of our
most requested dishes,

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isn't it, mum?

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It sure is.

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OK, Maddie,
I'm gonna start on the pork.

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Getting the pork prepped.
Yeah.

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These bits of pork,
Maddie, are quite stunning.

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The pork looks amazing,

202
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but as mum's pounding that pork,

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it is not getting thinner.

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This is the biggest piece of pork

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I think I've ever seen.

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The risk of cooking this pork,

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this thickness,

208
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it just won't work

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because the crumbs will cook

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too much on the outside

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and the pork
will not be cooked through.

212
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So, we need to come up

213
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with a solution.

214
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I think we should butterfly it
and it'll look beautiful

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when it's crumbed anyway.

216
00:08:12,440 --> 00:08:15,200
OK, mum, it's no
usually how we do it at home.

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No, because
we don't get pork this big.

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And this way.

219
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It's gonna cook quicker,

220
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it will be really fantastic

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and pink and juicy.

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Eugh, it's gonna take a while.
Alright, I'll help.

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It's gonna take a while.

224
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I'm feeling a bit nervous

225
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about the pork because

226
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we had a game plan coming into this

227
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and butterflying them

228
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was not part of this plan.

229
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This is gonna take a while
for us to cook these pieces,

230
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so, we need to make sure
we allow ourselves enough time.

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We need to keep working quick, mum.

232
00:08:41,680 --> 00:08:44,960
We definitely don't
wanna go out because of our timing.

233
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Janey and Maddie are doing apple,
whiskey, miso sauce.

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Oof.
Wow.

235
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Someone's trying
to flirt with us I think.

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(LAUGHTER)

237
00:08:54,040 --> 00:08:56,000
Fergus, you need to be
in charge of the meat today.

238
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Two, four, six...
I'm happy to do the spuds.

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00:08:58,440 --> 00:09:01,680
So, today we're cooking
steak Diane with roasted zucchini

240
00:09:01,760 --> 00:09:02,920
and colcannon.

241
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Colcannon, it's mashed potato
with a heap of veg.

242
00:09:06,520 --> 00:09:08,480
It's just very us,
you know, potato steak.

243
00:09:08,560 --> 00:09:10,400
It's just what we've
eaten a lot as a family.

244
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It's a family favourite dinner

245
00:09:12,520 --> 00:09:13,520
at Nonna's every Sunday.

246
00:09:13,600 --> 00:09:15,280
Yeah, like it wasn't necessarily

247
00:09:15,360 --> 00:09:16,520
the best meal you've ever eaten.

248
00:09:16,600 --> 00:09:18,280
Everything should improve
with generations, shouldn't it?

249
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Totally.

250
00:09:19,400 --> 00:09:20,400
Yeah, we're taking the family

251
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classic and making it edible.

252
00:09:21,520 --> 00:09:22,480
That's right.

253
00:09:22,560 --> 00:09:25,360
So, the steaks need
to be seasoned relatively well

254
00:09:25,440 --> 00:09:27,640
and once you have a good
amount of salt and pepper on it,

255
00:09:27,720 --> 00:09:29,320
once it hits that hot pan,

256
00:09:29,400 --> 00:09:31,960
that's when you get that beautiful
kind of golden crust on a steak.

257
00:09:32,040 --> 00:09:33,000
So...

258
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Steaks,

259
00:09:34,160 --> 00:09:35,120
I'm gonna give 'em a reverse sear.

260
00:09:35,200 --> 00:09:36,200
So, that method is you

261
00:09:36,280 --> 00:09:37,240
heat them in the oven

262
00:09:37,320 --> 00:09:38,720
and then you finish 'em in the pan.

263
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So, you get a nice well-cooked steak
all round for all steaks.

264
00:09:42,040 --> 00:09:43,680
They look good. I'm happy.

265
00:09:43,760 --> 00:09:44,720
I'm gonna leave them in

266
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for about 18-20 minutes.

267
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That should get it

268
00:09:46,920 --> 00:09:48,320
to about 46 degrees internal.

269
00:09:48,400 --> 00:09:51,360
We want a really decent medium rare.

270
00:09:51,440 --> 00:09:52,720
The guest judges Rob and Liam

271
00:09:52,800 --> 00:09:54,400
know what they're doing with meats

272
00:09:54,480 --> 00:09:55,480
and I think

273
00:09:55,560 --> 00:09:56,520
if this steak isn't cooked

274
00:09:56,600 --> 00:09:58,280
correctly, that's gonna be a really

275
00:09:58,360 --> 00:09:59,560
major blow for us.

276
00:09:59,640 --> 00:10:01,360
Groovy, right.

277
00:10:01,440 --> 00:10:02,840
I love a steak Diane.

278
00:10:02,920 --> 00:10:05,120
Don't you think
it's a little brave to actually cook

279
00:10:05,200 --> 00:10:06,520
a steak for you two guys.

280
00:10:06,600 --> 00:10:07,600
100%.

281
00:10:07,680 --> 00:10:09,480
That's probably the one
I'll be the hardest to critique.

282
00:10:09,560 --> 00:10:11,080
Yeah, very brave.

283
00:10:12,480 --> 00:10:14,120
Teams, got one hour left.

284
00:10:14,200 --> 00:10:16,800
Make your favourite, our favourite.

285
00:10:16,880 --> 00:10:19,280
So, Mike, I'm nearly
done taking the chicken skins off.

286
00:10:19,360 --> 00:10:22,120
Today we're cooking
chicken cacciatore

287
00:10:22,200 --> 00:10:24,000
with blue cheese polenta.

288
00:10:24,080 --> 00:10:26,800
This is a traditional dish
where we come from in Italy.

289
00:10:26,880 --> 00:10:28,960
Everything on that plate just

290
00:10:29,040 --> 00:10:31,680
takes me back to my childhood.

291
00:10:31,760 --> 00:10:32,920
Let's get our skates on.

292
00:10:33,000 --> 00:10:34,560
My skates are on man.

293
00:10:34,640 --> 00:10:36,840
Because this is my Italian dish.

294
00:10:36,920 --> 00:10:38,040
I'm gonna be the head chef

295
00:10:38,120 --> 00:10:39,120
and Pete's gonna be

296
00:10:39,200 --> 00:10:40,440
my right hand man.

297
00:10:40,520 --> 00:10:43,120
Mikey, we need to get this on
and we need to get it in the oven.

298
00:10:43,200 --> 00:10:44,800
I know, I need it on.

299
00:10:44,880 --> 00:10:46,200
Mike cooks really well

300
00:10:46,280 --> 00:10:48,280
when he cooks at his own pace.

301
00:10:49,600 --> 00:10:50,920
What do I do that for?

302
00:10:51,000 --> 00:10:53,040
In a timed situation that might

303
00:10:53,120 --> 00:10:54,720
get us into a bit of trouble.

304
00:10:54,800 --> 00:10:57,080
How far are we getting
the chicken into the oven?

305
00:10:57,160 --> 00:10:59,280
About 10, 15 minutes.
That's too long.

306
00:10:59,360 --> 00:11:01,480
Well, I'm going as fast as I can.

307
00:11:01,560 --> 00:11:04,600
Get them out and heat up
that sauce so we can get them in.

308
00:11:04,680 --> 00:11:06,600
Alright. Honestly.
Yeah.

309
00:11:06,680 --> 00:11:08,680
It's stressing me out a little bit.

310
00:11:08,760 --> 00:11:11,000
I'm feeling a little bit
of pressure at the moment.

311
00:11:11,080 --> 00:11:13,240
I know, Mikey,
you are not and that's awesome.

312
00:11:13,320 --> 00:11:15,520
I'm not a happy-happy camper.

313
00:11:15,600 --> 00:11:16,600
Pete.

314
00:11:16,680 --> 00:11:18,400
I'm just getting the sauce
ready for the cacciatore.

315
00:11:18,480 --> 00:11:19,480
Mike, please.

316
00:11:19,560 --> 00:11:20,520
You...
I am.

317
00:11:20,600 --> 00:11:21,560
I've got, I've got that on.

318
00:11:21,640 --> 00:11:22,960
I know, but you don't.
I can't do anything else with it.

319
00:11:23,040 --> 00:11:25,040
OK, fine.
The onions you cook in.

320
00:11:25,120 --> 00:11:28,520
I need to just get the-the chicken
and vegetables and the sauce

321
00:11:28,600 --> 00:11:32,000
all together in a tray in the oven
so, I'm not stressing.

322
00:11:32,080 --> 00:11:33,480
OK. It's your cook.

323
00:11:33,560 --> 00:11:34,600
Yeah.
OK.

324
00:11:34,680 --> 00:11:36,000
I'm-I'm going
as fast as I can, Pete.

325
00:11:36,080 --> 00:11:37,840
I understand
but we might need to go faster

326
00:11:37,920 --> 00:11:39,320
'cause we've gotta get these in.

327
00:11:39,400 --> 00:11:41,200
The chicken,
which is sort of seared,

328
00:11:41,280 --> 00:11:44,760
still raw and we've got
50 minutes to go.

329
00:11:44,840 --> 00:11:47,120
Get that chicken in the oven.

330
00:11:47,200 --> 00:11:49,080
We're 49 minutes.

331
00:11:49,160 --> 00:11:51,560
It's minimum 40-minute cook.
Yeah. (BLEEP)

332
00:11:51,640 --> 00:11:53,800
gotta get these in.
We'll get it in.

333
00:11:53,880 --> 00:11:56,440
I'm just cooking this up.
Bit of thyme.

334
00:11:56,520 --> 00:11:57,880
This sauce plays a very important

335
00:11:57,960 --> 00:11:58,960
part of the dish

336
00:11:59,040 --> 00:12:01,600
'cause it's to marinate the chicken
while it's in the oven.

337
00:12:01,680 --> 00:12:02,720
I'm hoping that the flavours

338
00:12:02,800 --> 00:12:04,120
will infuse in one.

339
00:12:04,200 --> 00:12:05,320
This is nearly ready.

340
00:12:06,680 --> 00:12:08,120
It needs to be nearly ready,
doesn't it?

341
00:12:08,200 --> 00:12:10,200
Yeah
(BLEEP) me!

342
00:12:10,280 --> 00:12:12,800
It's fine.
These chickens will cooked 100%.

343
00:12:12,880 --> 00:12:14,840
I do trust Mike when he says

344
00:12:14,920 --> 00:12:16,360
that the chicken can be

345
00:12:16,440 --> 00:12:17,400
cooked on time.

346
00:12:17,480 --> 00:12:19,080
It's not gonna leave us
with as much time

347
00:12:19,160 --> 00:12:21,360
to be able to develop the flavour
of that sauce.

348
00:12:21,440 --> 00:12:22,640
Alright, Mike, this one's ready.

349
00:12:22,720 --> 00:12:24,720
I'm gonna chuck it in. OK.
Yeah. Chuck it in.

350
00:12:26,480 --> 00:12:28,560
We're finally getting
the chicken in the oven.

351
00:12:28,640 --> 00:12:30,120
For me, a Maryland is a,

352
00:12:30,200 --> 00:12:32,600
is a 45-minute minimum cook time.

353
00:12:32,680 --> 00:12:34,800
So, Pete, the chicken's
gone in there for 35 minutes.

354
00:12:34,880 --> 00:12:35,840
Yep.

355
00:12:35,920 --> 00:12:36,880
Mike believes that it can be done

356
00:12:36,960 --> 00:12:40,000
in 35 and I have to have

357
00:12:40,080 --> 00:12:41,080
faith in that.

358
00:12:45,920 --> 00:12:47,240
Potatoes are on now, mum.

359
00:12:47,320 --> 00:12:48,280
So...
Great.

360
00:12:48,360 --> 00:12:51,400
Once you get your zucchinis done
we can make your colcannon.

361
00:12:51,480 --> 00:12:52,480
So, who-who...

362
00:12:52,560 --> 00:12:56,760
Which team would you like to join us
in the elimination cook-off?

363
00:12:56,840 --> 00:12:58,280
Well,

364
00:12:58,360 --> 00:13:01,120
if we have to think strategically.

365
00:13:01,200 --> 00:13:02,760
I don't want to compete

366
00:13:02,840 --> 00:13:04,520
against Caz and Fergus.

367
00:13:04,600 --> 00:13:05,600
Beautiful.

368
00:13:05,680 --> 00:13:07,600
They have a lot
of consistency on their cook.

369
00:13:07,680 --> 00:13:09,720
They've always been performing.
Yeah.

370
00:13:09,800 --> 00:13:10,760
So, yes,

371
00:13:10,840 --> 00:13:11,800
definitely they are the people

372
00:13:11,880 --> 00:13:12,920
that we need to watch out the most.

373
00:13:13,000 --> 00:13:16,160
Well, you know,
I'm gonna say I've wrote this,

374
00:13:16,240 --> 00:13:17,920
said it 12 times,
I hope it's Maddie and Janey.

375
00:13:18,000 --> 00:13:19,000
(LAUGHS)

376
00:13:19,080 --> 00:13:20,040
At the moment.

377
00:13:20,120 --> 00:13:23,280
Maddie, I've got the miso
apple whiskey sauce cooking.

378
00:13:23,360 --> 00:13:25,600
The apples are just
tenderising nicely.

379
00:13:25,680 --> 00:13:27,040
We are in the elimination

380
00:13:27,120 --> 00:13:28,320
cook-off against

381
00:13:28,400 --> 00:13:29,960
one of the strongest teams,

382
00:13:30,040 --> 00:13:31,000
Simone and Viviana.

383
00:13:31,080 --> 00:13:32,440
That's scary.

384
00:13:32,520 --> 00:13:33,800
Cooking against Janey and Maddie

385
00:13:33,880 --> 00:13:34,840
in elimination,

386
00:13:34,920 --> 00:13:36,320
that is our best chance.

387
00:13:36,400 --> 00:13:37,640
Well, where's the pounder?

388
00:13:37,720 --> 00:13:39,360
What is it doing over there?
(LAUGHS)

389
00:13:39,440 --> 00:13:41,240
Maddie is a gun

390
00:13:41,320 --> 00:13:42,440
but Janey doesn't know

391
00:13:42,520 --> 00:13:43,520
what she's doing.

392
00:13:46,280 --> 00:13:48,880
You're standing like proper judges.

393
00:13:48,960 --> 00:13:49,960
Like...

394
00:13:50,040 --> 00:13:51,680
I'm trying, I'm trying to like,
you know,

395
00:13:51,760 --> 00:13:53,320
I've been breathing it all in.

396
00:13:53,400 --> 00:13:54,600
I'm really getting used to this.

397
00:13:54,680 --> 00:13:55,640
I could.

398
00:13:55,720 --> 00:13:56,680
I could stay out there

399
00:13:56,760 --> 00:13:57,720
for the rest of the season.

400
00:13:57,800 --> 00:13:59,360
When you go in to do
your kitchen visit,

401
00:13:59,440 --> 00:14:01,560
are you into hinder or help?

402
00:14:01,640 --> 00:14:02,680
I think I'm into help.

403
00:14:02,760 --> 00:14:03,760
Yeah. I'm into help.

404
00:14:03,840 --> 00:14:05,040
I like to do a bit of hindering.

405
00:14:05,120 --> 00:14:06,880
Yeah, I like to throw a few spanners
and walk away.

406
00:14:06,960 --> 00:14:09,040
(LAUGHS) Yeah. I haven't noticed.

407
00:14:09,120 --> 00:14:10,880
(LAUGHTER)

408
00:14:10,960 --> 00:14:11,920
Can you imagine?

409
00:14:12,000 --> 00:14:15,680
Uh, MKR season 15,
Liam and Rob the new judges.

410
00:14:15,760 --> 00:14:18,960
I can see that. I can see that.

411
00:14:19,040 --> 00:14:21,400
I think Rob and Liam
are in their element.

412
00:14:21,480 --> 00:14:22,480
I think they love it

413
00:14:22,560 --> 00:14:23,520
a little bit too much.

414
00:14:23,600 --> 00:14:24,960
I think they prefer to be
judging than cooking.

415
00:14:25,040 --> 00:14:26,400
They grew up so fast.

416
00:14:26,480 --> 00:14:28,040
Yes, we're so proud.

417
00:14:28,120 --> 00:14:29,320
They were contestants yesterday.

418
00:14:29,400 --> 00:14:30,360
Judges today.

419
00:14:30,440 --> 00:14:32,000
(LAUGHS)

420
00:14:32,080 --> 00:14:33,080
Rob and Liam,

421
00:14:33,160 --> 00:14:35,160
they're walking around the benches

422
00:14:35,240 --> 00:14:36,200
like uh,

423
00:14:36,280 --> 00:14:37,320
they look like they own the place.

424
00:14:37,400 --> 00:14:38,360
Like they're just like

425
00:14:38,440 --> 00:14:40,360
so confident the way they walk.

426
00:14:40,440 --> 00:14:42,400
(DRAMATIC MUSIC)

427
00:14:43,680 --> 00:14:44,680
Piss off.

428
00:14:46,240 --> 00:14:48,160
The meat bros.
Rob and Liam, they're hovering.

429
00:14:48,240 --> 00:14:50,120
It's not the best feeling.
It's one eerie feeling.

430
00:14:50,200 --> 00:14:51,160
They're, you know...
Circling.

431
00:14:51,240 --> 00:14:52,240
They're like hawks.

432
00:14:52,320 --> 00:14:53,280
So, look, I'm nervous

433
00:14:53,360 --> 00:14:54,920
pulling these steaks out.

434
00:14:55,000 --> 00:14:55,960
I'm nervous doing anything

435
00:14:56,040 --> 00:14:57,000
to the steaks 'cause

436
00:14:57,080 --> 00:14:58,040
they're watching these.

437
00:14:58,120 --> 00:14:59,600
Ferg, you gonna
take a temp on these or...

438
00:14:59,680 --> 00:15:02,320
I'm gonna let them cool a bit
so, I get a more accurate reading.

439
00:15:02,400 --> 00:15:03,480
I wouldn't.
OK.

440
00:15:03,560 --> 00:15:04,640
I'd check it
as soon as it comes out.

441
00:15:04,720 --> 00:15:06,040
I don't want 'em anywhere near me.

442
00:15:06,120 --> 00:15:07,080
(LAUGHS) Yeah.

443
00:15:07,160 --> 00:15:08,320
I need 'em outta this kitchen,

444
00:15:08,400 --> 00:15:09,360
they're stressing me out.

445
00:15:09,440 --> 00:15:11,240
Yeah.
What is it?

446
00:15:11,320 --> 00:15:12,760
About 41.5.

447
00:15:12,840 --> 00:15:13,800
41.
What time?

448
00:15:13,880 --> 00:15:16,320
What temp do you wanna get it to?
Near 46.

449
00:15:16,400 --> 00:15:17,960
Obviously these stakes
are not done.

450
00:15:18,040 --> 00:15:19,000
If it's not the right tem,

451
00:15:19,080 --> 00:15:20,840
I'll be getting 'em
straight back in that oven.

452
00:15:20,920 --> 00:15:22,360
You don't have long.

453
00:15:25,160 --> 00:15:26,320
They're bigger steaks than

454
00:15:26,400 --> 00:15:28,120
what we're probably
used to cooking with.

455
00:15:28,200 --> 00:15:29,480
I put these streaks back in.

456
00:15:29,560 --> 00:15:30,520
We are starting

457
00:15:30,600 --> 00:15:31,560
to push time a little bit.

458
00:15:31,640 --> 00:15:33,760
I'm really worried about steak.

459
00:15:33,840 --> 00:15:34,800
Yeah.

460
00:15:34,880 --> 00:15:35,840
Like if we don't get these steaks

461
00:15:35,920 --> 00:15:37,760
evenly cooked, it is the-the main

462
00:15:37,840 --> 00:15:39,440
part of the dish,

463
00:15:39,520 --> 00:15:41,040
we're gonna be cooking in this

464
00:15:41,120 --> 00:15:42,160
elimination cook-off.

465
00:15:44,480 --> 00:15:45,720
Right.

466
00:15:45,800 --> 00:15:48,360
Coming up, Rob and Liam learn...

467
00:15:48,440 --> 00:15:50,280
Having the judges' power is amazing.

468
00:15:50,360 --> 00:15:54,160
..that with great power
comes great responsibility.

469
00:15:54,240 --> 00:15:56,360
That sauce let you down
with the seasoning, guys.

470
00:15:56,440 --> 00:15:58,920
I can tell by a look on their face
that they're not happy with that.

471
00:15:59,000 --> 00:16:01,160
They thought their dish was better.

472
00:16:01,240 --> 00:16:03,200
And at the end of the night...

473
00:16:03,280 --> 00:16:05,120
We had a huge decision to make.

474
00:16:05,200 --> 00:16:08,240
..one team will be eliminated.

475
00:16:08,320 --> 00:16:12,720
Which unfortunately
means you've been eliminated.

476
00:16:17,720 --> 00:16:19,880
(CHEERS AND APPLAUSE)

477
00:16:19,960 --> 00:16:22,600
30 minutes left.
Stay out of elimination.

478
00:16:22,680 --> 00:16:24,160
Go, guys.
Come on.

479
00:16:24,240 --> 00:16:26,280
Half an hour, Ferg.
Yeah.

480
00:16:26,360 --> 00:16:28,200
So, today we have the Woolworth's

481
00:16:28,280 --> 00:16:29,680
family's favourite challenge.

482
00:16:29,760 --> 00:16:32,880
We have 75 minutes to prepare
a delicious main meal

483
00:16:32,960 --> 00:16:34,400
with family history attached to it.

484
00:16:34,480 --> 00:16:36,440
Brandy's into the sauce.

485
00:16:36,520 --> 00:16:37,680
What's going on in there?

486
00:16:37,760 --> 00:16:39,520
Brandy. You want some?
Yeah. Throw it up.

487
00:16:39,600 --> 00:16:40,560
Whoop!

488
00:16:40,640 --> 00:16:43,200
And unfortunately one of these teams
is gonna have to cook again

489
00:16:43,280 --> 00:16:45,640
in the elimination cook-off with
Hannah and Lawrence

490
00:16:45,720 --> 00:16:47,000
and Simone and Viviana.

491
00:16:47,080 --> 00:16:48,280
How's your sauce? On track?

492
00:16:48,360 --> 00:16:49,800
Sauce,
I just need to add some stock.

493
00:16:49,880 --> 00:16:53,000
Today for main we're cooking
steak Diane with roasted zucchini

494
00:16:53,080 --> 00:16:54,800
and colcannon.

495
00:16:54,880 --> 00:16:56,080
Your steaks are in the oven.

496
00:16:56,160 --> 00:16:57,480
I'm gonna focus on the sauce.

497
00:16:57,560 --> 00:16:59,600
I'm gonna prepare this colcannon

498
00:16:59,680 --> 00:17:01,080
so, I'm chucking in the kale.

499
00:17:01,160 --> 00:17:02,760
This is just gonna
cook in the residual heat

500
00:17:02,840 --> 00:17:04,560
of the potatoes and the hot milk.

501
00:17:04,640 --> 00:17:05,600
Beautiful.

502
00:17:05,680 --> 00:17:07,720
Colcannon,
the signature dish of Ireland.

503
00:17:07,800 --> 00:17:09,320
You're just whipping up a beautiful

504
00:17:09,400 --> 00:17:11,560
creamy, smooth mashed potato

505
00:17:11,640 --> 00:17:13,120
and adding in really

506
00:17:13,200 --> 00:17:14,280
whatever greens you've got.

507
00:17:14,360 --> 00:17:16,880
Right, I'm gonna get
the spring onions in.

508
00:17:16,960 --> 00:17:18,040
This meal is such a great

509
00:17:18,120 --> 00:17:19,120
one for families.

510
00:17:19,200 --> 00:17:21,160
Really fresh, really affordable

511
00:17:21,240 --> 00:17:22,400
and easy to prepare.

512
00:17:22,480 --> 00:17:23,560
A little bit more salt.

513
00:17:24,960 --> 00:17:27,520
Serving an Irishman colcannon

514
00:17:27,600 --> 00:17:28,560
is a bit of a risk.

515
00:17:28,640 --> 00:17:29,760
I think he's gonna be pretty

516
00:17:29,840 --> 00:17:31,920
critical If I don't do it properly.

517
00:17:32,000 --> 00:17:34,400
I'm putting in my
tomato paste for the sauce.

518
00:17:34,480 --> 00:17:36,600
Diane sauce, it's a French sauce.

519
00:17:36,680 --> 00:17:39,200
Could go kind of wrong if some
of the flavours are a bit

520
00:17:39,280 --> 00:17:40,360
overpowering if we aren't

521
00:17:40,440 --> 00:17:41,520
cooked off enough.

522
00:17:43,600 --> 00:17:45,760
So, Caz and Fergus
are doing a steak Diane

523
00:17:45,840 --> 00:17:48,440
with roasted zucchini and colcannon.

524
00:17:48,520 --> 00:17:50,240
Little bit of both of us
on a plate there.

525
00:17:50,320 --> 00:17:51,560
It seems to be like this.

526
00:17:51,640 --> 00:17:53,760
A little bit of colcannon,
a little bit of sauce.

527
00:17:53,840 --> 00:17:55,800
What are you looking for
in the Diane sauce?

528
00:17:55,880 --> 00:17:56,840
Diane sauce,

529
00:17:56,920 --> 00:17:59,360
it's got a bit of savoury
and sweet to-to it.

530
00:17:59,440 --> 00:18:01,800
It's about a balance of flavours.

531
00:18:01,880 --> 00:18:03,280
I reckon it just needs to reduce.
Yep.

532
00:18:03,360 --> 00:18:04,440
Little bit of salt.

533
00:18:06,400 --> 00:18:09,280
Whoa, it's heavy on,
heavy on the brandy.

534
00:18:09,360 --> 00:18:10,880
This is something we eat

535
00:18:10,960 --> 00:18:12,480
as a family but I-I guess

536
00:18:12,560 --> 00:18:13,960
it is a little bit of a strategy

537
00:18:14,040 --> 00:18:15,240
to incorporate some

538
00:18:15,320 --> 00:18:16,880
Irish ingredients.

539
00:18:16,960 --> 00:18:17,960
We've got a French sauce

540
00:18:18,040 --> 00:18:19,240
and meat for the meat bros.

541
00:18:19,320 --> 00:18:20,480
Like it is a high risk

542
00:18:20,560 --> 00:18:21,560
but I think it

543
00:18:21,640 --> 00:18:22,600
might be high reward...

544
00:18:22,680 --> 00:18:23,640
Yeah.
..if we can nail all of them.

545
00:18:23,720 --> 00:18:26,240
And avoid the elimination cook-off.
100%.

546
00:18:29,400 --> 00:18:30,560
Now, I'm just doing the...

547
00:18:30,640 --> 00:18:31,640
Cutting the radishes.

548
00:18:31,720 --> 00:18:32,680
OK.

549
00:18:32,760 --> 00:18:35,240
Today for main
we are making a pork cotoletta

550
00:18:35,320 --> 00:18:40,160
with brussels sprout salad
and an apple whiskey miso sauce.

551
00:18:41,560 --> 00:18:43,880
That's beautiful,
Mum With this sauce,

552
00:18:43,960 --> 00:18:45,760
there's a lot of
different strong flavour

553
00:18:45,840 --> 00:18:47,080
combinations going on

554
00:18:47,160 --> 00:18:48,440
so, it's really important

555
00:18:48,520 --> 00:18:50,080
that we get the balance right.

556
00:18:50,160 --> 00:18:51,720
The boys like a bit of whiskey

557
00:18:51,800 --> 00:18:54,120
swapping a bit more whiskey
to sauce.

558
00:18:54,200 --> 00:18:55,320
Let it cook down.

559
00:18:55,400 --> 00:18:56,840
And those boys know

560
00:18:56,920 --> 00:18:59,080
how to put alcohol into food

561
00:18:59,160 --> 00:19:00,720
and make it taste amazing.

562
00:19:00,800 --> 00:19:03,760
Janey, she has a-a whiskey bottle.

563
00:19:03,840 --> 00:19:05,720
And look who is there?
Yeah, legit.

564
00:19:05,800 --> 00:19:06,760
(LAUGHS)

565
00:19:06,840 --> 00:19:08,200
She's trying
to smooth the boys over.

566
00:19:08,280 --> 00:19:09,520
This is one step away

567
00:19:09,600 --> 00:19:11,000
from an envelope full of money.

568
00:19:11,080 --> 00:19:12,360
Yeah, so...
Whiskey sauce.

569
00:19:12,440 --> 00:19:13,960
Do you wanna taste?
Ladies.

570
00:19:14,040 --> 00:19:16,320
Rob and Liam
behind our bench in our kitchen

571
00:19:16,400 --> 00:19:17,600
is a strange feeling.

572
00:19:17,680 --> 00:19:18,640
It's not how we're used

573
00:19:18,720 --> 00:19:20,400
to seeing the boys.

574
00:19:20,480 --> 00:19:21,520
You happy with that?

575
00:19:22,960 --> 00:19:24,080
Can you taste any whiskey on that?

576
00:19:24,160 --> 00:19:25,400
Mm, that's a very...

577
00:19:25,480 --> 00:19:28,000
Oh, let's see. OK.

578
00:19:28,080 --> 00:19:30,320
Darling, the boys are think
it needs a bit more whiskey.

579
00:19:30,400 --> 00:19:32,200
I don't know, I'm just
asking you if you can taste it.

580
00:19:32,280 --> 00:19:33,640
Oh, I think I can.

581
00:19:33,720 --> 00:19:34,720
They're taking their role

582
00:19:34,800 --> 00:19:36,360
as judges very seriously,

583
00:19:36,440 --> 00:19:37,400
we are not intimidated.

584
00:19:37,480 --> 00:19:38,880
Plenty of time to reduce it.

585
00:19:38,960 --> 00:19:40,120
My only tip with whiskey
is you can always add

586
00:19:40,200 --> 00:19:41,160
but you can't take it away.

587
00:19:41,240 --> 00:19:42,280
That's true. That's true.

588
00:19:42,360 --> 00:19:43,320
Just little.
So, just careful.

589
00:19:43,400 --> 00:19:45,120
So, you can't take it away.

590
00:19:45,200 --> 00:19:47,880
As she actually pours it all in.
As she pours it in.

591
00:19:47,960 --> 00:19:49,640
More whiskey, Janey.

592
00:19:49,720 --> 00:19:51,800
You gonna need to give
the boys the whole bottle of whiskey

593
00:19:51,880 --> 00:19:53,160
'cause they're gonna
need to be drunk

594
00:19:53,240 --> 00:19:54,440
if they're gonna say
your food's good.

595
00:19:57,080 --> 00:20:00,360
20 minutes left.
Elevate that dish.

596
00:20:00,440 --> 00:20:03,640
(CHEERS AND APPLAUSE)

597
00:20:03,720 --> 00:20:05,080
That cheese looks amazing.

598
00:20:05,160 --> 00:20:07,760
So, today we're cooking
chicken cacciatore

599
00:20:07,840 --> 00:20:09,480
with blue cheese and polenta.

600
00:20:09,560 --> 00:20:12,120
This will be the third time I'll be
making polenta in this competition

601
00:20:12,200 --> 00:20:14,640
and hopefully today
will be the best.

602
00:20:14,720 --> 00:20:16,920
I've grown up on polenta.
Dad loved it.

603
00:20:17,000 --> 00:20:18,800
Today, hopefully I'll do Dad proud.

604
00:20:18,880 --> 00:20:20,800
You've gotta get
that blue cheese through it.

605
00:20:20,880 --> 00:20:23,520
This time I'm zhuzhing it up
with some blue cheese.

606
00:20:23,600 --> 00:20:25,160
Blue cheese is just gonna really
elevate the dish,

607
00:20:25,240 --> 00:20:27,800
it's gonna have that
really tangy creaminess,

608
00:20:27,880 --> 00:20:28,840
it's gonna taste beautiful.

609
00:20:28,920 --> 00:20:30,280
Maddie, I'm making polenta.

610
00:20:30,360 --> 00:20:31,880
You're making polenta.
I know.

611
00:20:31,960 --> 00:20:33,640
Is it gonna be as good as ours?

612
00:20:33,720 --> 00:20:35,760
Do you wanna try some?
Sure.

613
00:20:35,840 --> 00:20:36,800
Give me a taste.

614
00:20:36,880 --> 00:20:38,440
I want you to tell me
what you think.

615
00:20:40,440 --> 00:20:41,560
Mine was smoother.

616
00:20:41,640 --> 00:20:43,600
That's more grainy.
(LAUGHS)

617
00:20:46,640 --> 00:20:48,480
You have no idea
how to cook polenta.

618
00:20:48,560 --> 00:20:50,280
Yummo.

619
00:20:50,360 --> 00:20:52,240
Thank you for your feedback.

620
00:20:52,320 --> 00:20:54,040
That's exactly
where I want it, Pete.

621
00:20:54,120 --> 00:20:55,320
So, that's ready.

622
00:20:55,400 --> 00:20:58,320
(SUSPENSEFUL MUSIC)

623
00:20:58,400 --> 00:21:00,120
Alright, my steaks are gonna go now.

624
00:21:01,360 --> 00:21:02,560
I'm checking these steaks again.

625
00:21:02,640 --> 00:21:04,800
We haven't got any more time.
These steaks need to be done.

626
00:21:04,880 --> 00:21:06,200
This is the moment of truth.

627
00:21:08,560 --> 00:21:09,840
They're not done.

628
00:21:09,920 --> 00:21:12,520
None of them are at temp yet.

629
00:21:12,600 --> 00:21:13,760
We obviously haven't got enough time

630
00:21:13,840 --> 00:21:15,080
to put these steaks
back in the oven.

631
00:21:15,160 --> 00:21:16,400
Oh, no.

632
00:21:16,480 --> 00:21:18,520
We're gonna have to figure out
a way to get these steaks

633
00:21:18,600 --> 00:21:19,600
up to temp and cooked

634
00:21:19,680 --> 00:21:22,720
because I'm not serving
really rare steak to these judges.

635
00:21:22,800 --> 00:21:25,320
Their thought of doing
the reverse searing,

636
00:21:25,400 --> 00:21:26,560
it's clever in a way,

637
00:21:26,640 --> 00:21:28,040
but it's not if you
don't have the time.

638
00:21:28,120 --> 00:21:29,200
100%.

639
00:21:30,880 --> 00:21:31,960
We'll do it in the pan I reckon.

640
00:21:32,040 --> 00:21:33,880
Yeah, We'll get two pans on.
Yeah.

641
00:21:33,960 --> 00:21:35,720
We're gonna fry them off anyways

642
00:21:35,800 --> 00:21:37,560
so let's just leave 'em on the pan
for a bit longer

643
00:21:37,640 --> 00:21:39,840
and hopefully that will get them
to a nice medium rare.

644
00:21:39,920 --> 00:21:43,080
Get the steak on, Caz, cook it out.
Yeah, I'm rendering this fat.

645
00:21:44,400 --> 00:21:46,600
The sear is just to hit it
in that temp

646
00:21:46,680 --> 00:21:48,520
and lock in all the flavour
in that steak.

647
00:21:48,600 --> 00:21:50,600
So, gets that
nice crust on the steak

648
00:21:50,680 --> 00:21:53,280
and it's gonna hopefully
cook it a little bit further

649
00:21:53,360 --> 00:21:54,880
but hopefully not overcook them.

650
00:21:54,960 --> 00:21:56,640
Are you OK on the steaks?
Yeah.

651
00:21:56,720 --> 00:21:58,400
Look, this is my responsibility.

652
00:21:58,480 --> 00:21:59,720
I don't wanna be the reason
that you and I

653
00:21:59,800 --> 00:22:01,080
go into this elimination cook-off,

654
00:22:01,160 --> 00:22:02,400
so there's a lot on the line.

655
00:22:02,480 --> 00:22:04,560
So, hopefully we can rescue these.

656
00:22:04,640 --> 00:22:06,720
Give that a press.
How do you reckon that's going?

657
00:22:06,800 --> 00:22:07,840
Yep. Good.

658
00:22:10,760 --> 00:22:11,840
Come on, come on, come on, come on.

659
00:22:13,960 --> 00:22:16,360
(APPLAUSE)
Hey, hey.

660
00:22:16,440 --> 00:22:17,640
Push, push, push.

661
00:22:17,720 --> 00:22:18,680
I'm gonna start
putting on some of these...

662
00:22:18,760 --> 00:22:19,720
OK.

663
00:22:19,800 --> 00:22:20,760
..colettas.

664
00:22:20,840 --> 00:22:22,120
At this point in the cook,

665
00:22:22,200 --> 00:22:23,480
the pork is crammed

666
00:22:23,560 --> 00:22:25,720
and we've got the oil and butter
ready to cook that pork.

667
00:22:25,800 --> 00:22:26,800
Thank you.

668
00:22:26,880 --> 00:22:29,480
They're looking like
they're browning up beautifully.

669
00:22:29,560 --> 00:22:32,720
It is such a relief to see
that pork sizzling away

670
00:22:32,800 --> 00:22:34,040
in the pan as they should be.

671
00:22:34,120 --> 00:22:37,360
These are looking really perfect
exactly the way I want them

672
00:22:37,440 --> 00:22:38,480
A little bit longer.

673
00:22:38,560 --> 00:22:41,400
They're bubbling away
and they're getting that beautiful

674
00:22:41,480 --> 00:22:44,000
golden brown colour on the outside.

675
00:22:44,080 --> 00:22:46,680
The first one's coming off. OK.
Perfect.

676
00:22:46,760 --> 00:22:49,120
It looks gorgeous, mum.
It really does.

677
00:22:51,640 --> 00:22:53,160
Alright, do you want me
to take the chicken out?

678
00:22:53,240 --> 00:22:55,480
For the chicken cacciatore
to be on track

679
00:22:55,560 --> 00:22:57,080
it should be cooked.

680
00:22:57,160 --> 00:22:59,920
If we're seeing raw chicken,
we're in trouble.

681
00:23:00,000 --> 00:23:01,840
Beautiful.

682
00:23:01,920 --> 00:23:02,960
Chicken is out.
Look at Mike and Pete.

683
00:23:03,040 --> 00:23:04,800
Mike and Pete, chicken is out.

684
00:23:04,880 --> 00:23:07,000
Let's test it out.
This is the moment.

685
00:23:07,080 --> 00:23:10,040
I cut in and separate the leg
from the thigh (BLEEP).

686
00:23:11,440 --> 00:23:14,200
And do they look pleased?
It's cooked, huh?

687
00:23:14,280 --> 00:23:15,400
(BLEEP).

688
00:23:16,560 --> 00:23:18,280
Put it back in. Put it back in.

689
00:23:18,360 --> 00:23:19,720
Madonna.
The chicken is not ready.

690
00:23:19,800 --> 00:23:20,840
Ten minutes to go.

691
00:23:22,160 --> 00:23:23,280
Crank it.

692
00:23:23,360 --> 00:23:24,680
We're in trouble.

693
00:23:33,240 --> 00:23:35,200
Teams, you got ten minutes.
Come on, hustle.

694
00:23:35,280 --> 00:23:37,080
Ah.
(APPLAUSE)

695
00:23:38,280 --> 00:23:40,960
Checking the chicken.
It should be cooked.

696
00:23:41,040 --> 00:23:42,840
(BLEEP).
Do they look pleased?

697
00:23:42,920 --> 00:23:44,560
Cooked, huh? (BLEEP).

698
00:23:48,280 --> 00:23:49,520
No, no, no.

699
00:23:49,600 --> 00:23:51,200
Put it back in. Put it back in.

700
00:23:51,280 --> 00:23:53,440
Uh, it's just got a little bit
more cooking to go.

701
00:23:53,520 --> 00:23:55,280
We're gonna have to leave it
to the last minute.

702
00:23:55,360 --> 00:23:59,000
What it does mean is that
we can't take the chicken out

703
00:23:59,080 --> 00:24:00,320
and we can't work on that sauce.

704
00:24:00,400 --> 00:24:02,080
Crank it. Yep.
Crank it.

705
00:24:02,160 --> 00:24:05,760
And it's probably going to see
us in the elimination round.

706
00:24:05,840 --> 00:24:07,840
I think it's just gonna be
a down to the wire thing for us.

707
00:24:07,920 --> 00:24:08,960
Yeah.

708
00:24:09,040 --> 00:24:11,280
And we have always been ready
to plate by ten minutes.

709
00:24:11,360 --> 00:24:12,400
Yep.

710
00:24:14,760 --> 00:24:16,240
I love that side.
Radishes are looking good.

711
00:24:16,320 --> 00:24:18,080
I've got plenty
of Brussels sprouts here.

712
00:24:18,160 --> 00:24:19,160
How's the sauce going?

713
00:24:19,240 --> 00:24:21,040
Ready and beautiful.

714
00:24:21,120 --> 00:24:22,560
I'm just gonna hit 'em
with a bit of garlic butter.

715
00:24:22,640 --> 00:24:23,800
Just that last bit of flavour.
Great. Yep.

716
00:24:23,880 --> 00:24:25,320
Yep.
Get this sauce ready.

717
00:24:25,400 --> 00:24:26,560
How are you going?
I'm good.

718
00:24:26,640 --> 00:24:27,840
Potatoes ready.

719
00:24:27,920 --> 00:24:29,080
The zucchini's done.

720
00:24:30,120 --> 00:24:33,680
These three teams are giving
all they've got right now.

721
00:24:33,760 --> 00:24:36,560
Not one of them wants to head
to an elimination cook-off.

722
00:24:36,640 --> 00:24:37,640
Of course not.

723
00:24:37,720 --> 00:24:40,440
Huge responsibility
judging this food, isn't it, Maddie?

724
00:24:40,520 --> 00:24:41,480
Yeah.

725
00:24:41,560 --> 00:24:43,960
It's a massive advantage
for the boys.

726
00:24:44,040 --> 00:24:45,920
They're still competitors
at the end of the day.

727
00:24:46,000 --> 00:24:49,520
Will they be strategic
at all with their scoring?

728
00:24:49,600 --> 00:24:51,480
Because it can send you home.

729
00:24:51,560 --> 00:24:52,920
This might be
in the back of their minds

730
00:24:53,000 --> 00:24:54,560
when they are scoring our dishes.

731
00:24:54,640 --> 00:24:56,080
I am very curious to see

732
00:24:56,160 --> 00:24:58,960
how are the... Rob and Liam
are gonna go.

733
00:24:59,040 --> 00:25:02,800
Yeah, Rob and Liam today
get to decide someone else's fate.

734
00:25:02,880 --> 00:25:04,960
They have all of the power.

735
00:25:05,040 --> 00:25:07,360
And this is when the job
gets real as judges...

736
00:25:07,440 --> 00:25:10,160
to taste all these dishes,
Critique 'em.

737
00:25:10,240 --> 00:25:12,560
Rob and I are feeling
pretty confident with being judges

738
00:25:12,640 --> 00:25:14,160
And we're the right people
for the job.

739
00:25:14,240 --> 00:25:15,960
Definitely feeling it.

740
00:25:16,040 --> 00:25:18,000
There's a lot of power in the air.

741
00:25:18,080 --> 00:25:19,480
Alright,
you've got five minutes to go.

742
00:25:19,560 --> 00:25:20,680
Hurry it up.

743
00:25:20,760 --> 00:25:22,720
(CHEERS AND APPLAUSE)

744
00:25:23,960 --> 00:25:25,200
You going OK there?

745
00:25:25,280 --> 00:25:26,280
Steaks are going alright.

746
00:25:26,360 --> 00:25:28,200
Steaks are beautiful on the outside.

747
00:25:28,280 --> 00:25:30,440
We have to let them rest
for a tiny bit.

748
00:25:30,520 --> 00:25:31,520
Fingers crossed

749
00:25:31,600 --> 00:25:32,760
that they're actually cooked
in the middle

750
00:25:32,840 --> 00:25:34,320
and they're medium rare.

751
00:25:34,400 --> 00:25:36,600
Can you try this to see
what it needs?

752
00:25:36,680 --> 00:25:38,960
I've been super focused
on these steaks.

753
00:25:39,040 --> 00:25:40,960
No-one's paid attention
to the Diane sauce.

754
00:25:41,040 --> 00:25:42,360
It's still a bit raw tasting.

755
00:25:42,440 --> 00:25:44,480
This sauce is bubbling away

756
00:25:44,560 --> 00:25:46,480
and it's not really reducing
too well.

757
00:25:46,560 --> 00:25:48,840
Just a little bit,
tomato paste forward.

758
00:25:48,920 --> 00:25:49,880
Mm.

759
00:25:49,960 --> 00:25:52,920
I-I certainly have no time
to cook another sauce.

760
00:25:53,000 --> 00:25:54,880
I think it needs to sit now.

761
00:25:54,960 --> 00:25:57,040
I might pour it into the containers.

762
00:25:57,120 --> 00:25:58,560
We're gonna have
to send this sauce out.

763
00:25:58,640 --> 00:26:00,200
I think these could sit
for a little while.

764
00:26:00,280 --> 00:26:01,880
They'll thicken up on sitting.

765
00:26:01,960 --> 00:26:04,520
All we can do is hope
there's no we... We're out of time.

766
00:26:09,200 --> 00:26:10,880
OK, I'll take this off
the stove now.

767
00:26:10,960 --> 00:26:12,400
This is ready to go.

768
00:26:12,480 --> 00:26:14,720
Beautiful. Look at that. Whoo!

769
00:26:14,800 --> 00:26:16,520
Mike and Pete
they still have the oven,

770
00:26:16,600 --> 00:26:18,840
the chicken in the oven.

771
00:26:18,920 --> 00:26:20,120
Mike, we're gonna take it out.

772
00:26:20,200 --> 00:26:21,560
Yes, I said yes.
You gotta take it out.

773
00:26:21,640 --> 00:26:23,000
I feel nervous for them.

774
00:26:23,080 --> 00:26:26,440
Honestly, guys, this is way
too much emotion for my liking.

775
00:26:26,520 --> 00:26:28,960
Let's go, Mike and Pete, let's go.

776
00:26:29,040 --> 00:26:30,800
Alright, Mike,
you're gonna do the polenta?

777
00:26:30,880 --> 00:26:32,080
Yeah.
I'm gonna load the chicken.

778
00:26:32,160 --> 00:26:33,320
Yeah.

779
00:26:33,400 --> 00:26:35,480
(BLEEP) it's a massive piece.

780
00:26:36,840 --> 00:26:38,560
At this stage of the cook

781
00:26:38,640 --> 00:26:41,040
checking the chicken has no value

782
00:26:41,120 --> 00:26:43,000
because if it's not cooked

783
00:26:43,080 --> 00:26:45,160
there's really nothing
we can do to rectify it.

784
00:26:45,240 --> 00:26:46,840
It wasn't far off.
It wasn't far off.

785
00:26:46,920 --> 00:26:48,200
We've cranked it.

786
00:26:48,280 --> 00:26:50,840
That would stress me out,
plating and not knowing.

787
00:26:53,200 --> 00:26:54,720
You keep going with the steaks.
We're gonna get ready to plate.

788
00:26:54,800 --> 00:26:56,240
Come up.

789
00:26:56,320 --> 00:26:57,760
These stakes have been sitting here.

790
00:26:57,840 --> 00:26:59,080
I need these to be medium rare.

791
00:26:59,160 --> 00:27:00,760
It is the moment of truth, really.

792
00:27:04,400 --> 00:27:05,840
I've cut the stake.

793
00:27:05,920 --> 00:27:06,960
Excuse me.

794
00:27:08,880 --> 00:27:10,440
It looks pretty good.
I'd say they're perfect.

795
00:27:10,520 --> 00:27:12,400
I'd say they're bang
on medium rare.

796
00:27:12,480 --> 00:27:14,240
It looks (BLEEP) good.
(LAUGHS)

797
00:27:16,760 --> 00:27:19,280
Nice big dollop
of that in the middle.

798
00:27:19,360 --> 00:27:20,400
Yep.
I think.

799
00:27:20,480 --> 00:27:23,280
And then you put the steak
nicely over the top.

800
00:27:25,840 --> 00:27:28,200
I just wanna taste
that sauce one more time, mum.

801
00:27:28,280 --> 00:27:30,520
The flavours in this apple sauce
is a major risk

802
00:27:30,600 --> 00:27:32,000
it's not gonna be right.

803
00:27:32,080 --> 00:27:36,240
Whiskey, apple, miso,
so I'm just a little bit worried.

804
00:27:36,320 --> 00:27:37,840
Happy with that?

805
00:27:37,920 --> 00:27:38,920
It's pretty good, mum.
Yep.

806
00:27:39,000 --> 00:27:41,880
OK, I'll get the pork out.
You do the sauce.

807
00:27:41,960 --> 00:27:43,440
Alright,
You ready?

808
00:27:43,520 --> 00:27:45,200
You're putting them straight on.
I'll put them straight on.

809
00:27:47,040 --> 00:27:48,880
One minute remaining.
Let's go.

810
00:27:48,960 --> 00:27:50,760
Come on.
(CHEERS AND APPLAUSE)

811
00:27:50,840 --> 00:27:53,240
Wow. Wow, wow, wow, wow.

812
00:27:53,320 --> 00:27:54,920
I think the chicken
and the plate's bigger

813
00:27:55,000 --> 00:27:56,000
than what I would've done

814
00:27:56,080 --> 00:27:57,720
which has obviously affected
the cooking time.

815
00:27:57,800 --> 00:27:58,920
Yeah.

816
00:27:59,960 --> 00:28:01,800
It's so important
we get the presentation

817
00:28:01,880 --> 00:28:03,600
perfect for this dish.

818
00:28:03,680 --> 00:28:07,480
We wanna make sure
every element is shining.

819
00:28:07,560 --> 00:28:08,760
30 seconds left.

820
00:28:08,840 --> 00:28:10,480
(APPLAUSE)

821
00:28:10,560 --> 00:28:11,560
I'm thrilled.

822
00:28:11,640 --> 00:28:13,440
I reckon we've done
a really good job here today.

823
00:28:13,520 --> 00:28:16,000
That's the first time
I've talked ourselves up.

824
00:28:16,080 --> 00:28:18,560
Plate looks good.
They're delicious.

825
00:28:18,640 --> 00:28:19,720
Oh, my god, Ferg, well done.
That's really good.

826
00:28:19,800 --> 00:28:21,880
Can cook a steak. Whoo.

827
00:28:21,960 --> 00:28:23,200
One more bit of sauce each I think.

828
00:28:23,280 --> 00:28:24,280
Hang on.

829
00:28:24,360 --> 00:28:25,880
One more bit each
because there's not much there.

830
00:28:25,960 --> 00:28:31,200
Ten, nine,
eight, seven, six, five, four...

831
00:28:31,280 --> 00:28:32,600
It's enough to keep us safe mum.

832
00:28:32,680 --> 00:28:35,160
..three, two, one.

833
00:28:35,240 --> 00:28:38,320
That's it. Stop cooking.
Step away from the kitchens.

834
00:28:38,400 --> 00:28:40,280
Well done, guys.

835
00:28:42,320 --> 00:28:43,680
Well done, darling.
Well done.

836
00:28:43,760 --> 00:28:45,520
Our family favourite is done.

837
00:28:45,600 --> 00:28:47,720
Hey.

838
00:28:48,800 --> 00:28:49,920
Great job, teams.

839
00:28:50,000 --> 00:28:51,920
Take a break
and we'll call you back soon.

840
00:28:53,240 --> 00:28:56,000
Rob and Liam as judges today,
just brings a whole new

841
00:28:56,080 --> 00:28:58,520
element to the competition.

842
00:28:58,600 --> 00:28:59,920
So, let's just hope they're fair.
Mm.

843
00:29:03,320 --> 00:29:05,160
(INSTRUMENTAL MUSIC)

844
00:29:11,080 --> 00:29:13,360
Pretty excited that
we're up there on the stage,

845
00:29:13,440 --> 00:29:15,080
gonna eat everyone's dishes.

846
00:29:16,920 --> 00:29:18,760
Practised my tasting face.

847
00:29:18,840 --> 00:29:19,880
(LAUGHS)

848
00:29:22,240 --> 00:29:27,080
OK, let's start
with Caz and Fergus's steak Diane

849
00:29:27,160 --> 00:29:29,920
with roasted zucchini and colcannon.

850
00:29:31,600 --> 00:29:33,480
We served up a good dish

851
00:29:33,560 --> 00:29:35,560
but hopefully the sauce
isn't gonna be the reason

852
00:29:35,640 --> 00:29:37,680
we're facing
the elimination cook-off.

853
00:29:37,760 --> 00:29:40,080
It doesn't taste foul
but it's-it's not great.

854
00:29:42,160 --> 00:29:44,560
Simple presentation.

855
00:29:44,640 --> 00:29:45,920
Good serve.

856
00:29:46,000 --> 00:29:47,800
Let's go then. Bon appetit.

857
00:29:54,200 --> 00:29:57,160
(SUSPENSEFUL MUSIC)

858
00:30:01,640 --> 00:30:03,720
Unreal. Unreal.

859
00:30:07,880 --> 00:30:08,960
He's cooked it very well.

860
00:30:25,200 --> 00:30:27,960
The steak he's cooked
that exceptionally well.

861
00:30:28,040 --> 00:30:30,360
Probably could have just
got a bit better of a crust on it.

862
00:30:30,440 --> 00:30:32,000
The calcannon.

863
00:30:32,080 --> 00:30:33,040
What'd you call it?

864
00:30:33,120 --> 00:30:34,360
Calcannon.

865
00:30:34,440 --> 00:30:36,000
Colcannon.
Colcannon.

866
00:30:36,080 --> 00:30:38,320
The Colin Kennel.
Call Colin.

867
00:30:38,400 --> 00:30:40,000
Carl Cannon
on the phone there, mate.

868
00:30:40,080 --> 00:30:42,880
(LAUGHS)
Yeah, delicious. Loved it all.

869
00:30:42,960 --> 00:30:45,840
The colcannon is a standout.
It's done really well.

870
00:30:45,920 --> 00:30:47,920
It's got enough crunch in there.
It's vibrant.

871
00:30:48,000 --> 00:30:49,560
It's still got a rawness.

872
00:30:49,640 --> 00:30:52,680
I think the sauce
could have just been a touch better.

873
00:30:52,760 --> 00:30:54,840
It's not a proper Diane,
I'm telling you that now.

874
00:30:54,920 --> 00:30:58,040
For me the sauce
is-is got garlic in it

875
00:30:58,120 --> 00:30:59,520
and the garlic hasn't been cooked.

876
00:30:59,600 --> 00:31:01,080
I can't even taste

877
00:31:01,160 --> 00:31:02,720
the Worcestershire sauce
on the mustard.

878
00:31:02,800 --> 00:31:04,400
The layers of the sauce
is not there.

879
00:31:05,560 --> 00:31:06,600
Colin and Manu,

880
00:31:06,680 --> 00:31:08,520
they just know everything
about the-the dish.

881
00:31:08,600 --> 00:31:10,800
Like there's things in there
that they can taste that

882
00:31:10,880 --> 00:31:12,160
I don't even know was in there.

883
00:31:12,240 --> 00:31:13,840
(LAUGHS)

884
00:31:13,920 --> 00:31:15,520
Take away that

885
00:31:15,600 --> 00:31:17,680
and that is a family favourite
in my house.

886
00:31:20,000 --> 00:31:21,600
Next up is Mike and Pete's

887
00:31:21,680 --> 00:31:24,840
chicken cacciatore
with blue cheese polenta.

888
00:31:27,800 --> 00:31:29,920
Overall it looks
like a really nice dish.

889
00:31:30,000 --> 00:31:31,840
There's a little bit of a question
mark in my mind

890
00:31:31,920 --> 00:31:33,880
about the doneness of the chicken.

891
00:31:33,960 --> 00:31:38,480
I would be absolutely gutted
if we serve the judges' raw chicken.

892
00:31:43,160 --> 00:31:45,560
I don't think we're gonna get
into the elimination cook-off.

893
00:31:45,640 --> 00:31:48,400
It's a very homely,
generous portion.

894
00:31:48,480 --> 00:31:50,120
Family favourite, it looks like it.

895
00:31:51,480 --> 00:31:54,440
(SUSPENSEFUL MUSIC)

896
00:32:02,360 --> 00:32:03,840
It's just, just cooked.

897
00:32:03,920 --> 00:32:06,880
(INSTRUMENTAL MUSIC)

898
00:32:19,560 --> 00:32:20,600
Yeah.

899
00:32:30,560 --> 00:32:32,120
Firstly, I'm loving the polenta.

900
00:32:32,200 --> 00:32:35,600
I think Gorgonzola blue cheese
and polenta, it's a winner.

901
00:32:35,680 --> 00:32:39,000
Mike, I think he's stated
that he is the king of polenta.

902
00:32:39,080 --> 00:32:41,040
He's done his polenta very well.

903
00:32:41,120 --> 00:32:42,720
Nice and creamy.

904
00:32:42,800 --> 00:32:46,120
My biggest concern in this dish
is that the sauce of the chicken

905
00:32:46,200 --> 00:32:48,560
that has got
no seasoning whatsoever.

906
00:32:48,640 --> 00:32:51,040
Cacciatore to usually
it's really morish

907
00:32:51,120 --> 00:32:52,680
and I'm not getting that.

908
00:32:52,760 --> 00:32:54,320
For me, the chicken

909
00:32:54,400 --> 00:32:56,800
they took so long to get it
in the pan

910
00:32:56,880 --> 00:32:59,720
that they haven't had
time to look after the sauce.

911
00:32:59,800 --> 00:33:03,440
Our final family favourite
is Janey and Maddie's

912
00:33:03,520 --> 00:33:04,800
pork cotoletta

913
00:33:04,880 --> 00:33:07,840
with brussels sprout
salad and apple,

914
00:33:07,920 --> 00:33:09,840
whiskey and miso sauce.

915
00:33:09,920 --> 00:33:12,360
We are happy
with what we're putting out

916
00:33:12,440 --> 00:33:15,400
and that beautiful
apple miso whiskey sauce

917
00:33:15,480 --> 00:33:17,400
will hopefully be
at the winning touch.

918
00:33:21,240 --> 00:33:22,280
Thank you.

919
00:33:23,880 --> 00:33:27,440
Well, this is the last dish
so let's see how it compares.

920
00:33:27,520 --> 00:33:30,480
(SUSPENSEFUL MUSIC)

921
00:33:45,960 --> 00:33:47,200
Little bit of the sauce.

922
00:33:55,280 --> 00:33:57,840
The sauce,
I think for me it misses it a bit.

923
00:33:57,920 --> 00:34:02,440
I probably would've removed the miso
and done an apple and whiskey.

924
00:34:03,880 --> 00:34:06,280
It was originally an apple puree

925
00:34:06,360 --> 00:34:08,400
and then they salted it
with the miso

926
00:34:08,480 --> 00:34:09,760
and then whiskeyed it up,

927
00:34:09,840 --> 00:34:10,800
maybe for you boys.

928
00:34:10,880 --> 00:34:11,960
I don't know.

929
00:34:12,040 --> 00:34:14,160
That was...
That's whiskey business, mate.

930
00:34:14,240 --> 00:34:16,200
(LAUGHTER)

931
00:34:17,360 --> 00:34:20,240
The pork's cooked well,
I like the crumb.

932
00:34:20,320 --> 00:34:22,680
I'm actually quite surprised
at this one,

933
00:34:22,760 --> 00:34:25,880
like it's a very simple
put together dish.

934
00:34:25,960 --> 00:34:29,520
Well, three family favourites
with a dash of flair.

935
00:34:29,600 --> 00:34:31,640
Did we get what we wanted?

936
00:34:31,720 --> 00:34:33,280
Well, that's the big question.

937
00:34:42,720 --> 00:34:44,600
Teams, we asked you
to serve up a main

938
00:34:44,680 --> 00:34:47,960
that has a place of honour
at your family table.

939
00:34:48,040 --> 00:34:50,200
But did we love
the dishes themselves?

940
00:34:51,880 --> 00:34:55,400
Tonight one team will be heading
into the elimination cook-off

941
00:34:55,480 --> 00:34:58,600
against Hannah Lawrence
and Simone and Viviana.

942
00:35:00,560 --> 00:35:02,520
Caz and Fergus,

943
00:35:02,600 --> 00:35:06,000
you cooked steak Diane
with roast zucchini and colcannon.

944
00:35:07,880 --> 00:35:09,920
We are hoping
that this dish will keep us

945
00:35:10,000 --> 00:35:11,520
out of the elimination cook-off.

946
00:35:11,600 --> 00:35:14,640
It's so important
to get it right today.

947
00:35:14,720 --> 00:35:15,920
Gents?

948
00:35:16,000 --> 00:35:17,040
Um.

949
00:35:20,640 --> 00:35:21,720
Um...

950
00:35:21,800 --> 00:35:24,120
(SOFT INSTRUMENTAL MUSIC)

951
00:35:24,200 --> 00:35:25,520
I was super nervous.

952
00:35:25,600 --> 00:35:27,320
Everyone's staring at me on stage.

953
00:35:27,400 --> 00:35:28,400
I'm like...

954
00:35:30,240 --> 00:35:33,480
I think this is harder than
we think it was gonna be.

955
00:35:34,640 --> 00:35:37,720
You had me worried at the start
watching the steak,

956
00:35:37,800 --> 00:35:41,160
how are you gonna do it
with the 75 minutes.

957
00:35:41,240 --> 00:35:43,560
Steak was cooked perfectly
in the end. Well done.

958
00:35:43,640 --> 00:35:46,040
Like absolute ripper job on that.

959
00:35:46,120 --> 00:35:47,080
The crust,

960
00:35:47,160 --> 00:35:48,960
I reckon you could just
get that a lot better,

961
00:35:49,040 --> 00:35:50,960
it would've really
elevated that steak.

962
00:35:52,080 --> 00:35:54,000
Colcannon, it was really nice

963
00:35:54,080 --> 00:35:57,240
like gave a good element of starch
to the plate.

964
00:35:57,320 --> 00:35:59,840
Thank you.
Thanks, boys.

965
00:35:59,920 --> 00:36:01,160
Food critique.

966
00:36:01,240 --> 00:36:03,760
(APPLAUSE)
Well done, Rob.

967
00:36:03,840 --> 00:36:05,920
(LAUGHS)

968
00:36:06,000 --> 00:36:08,840
Now, tell us what you really think.
(LAUGHTER)

969
00:36:08,920 --> 00:36:11,000
Very, very good job, boys.
Good judges.

970
00:36:11,080 --> 00:36:14,280
Like not too harsh,
they were quite accurate.

971
00:36:15,480 --> 00:36:18,600
Right, steak and sealing,
roasting, basting,

972
00:36:18,680 --> 00:36:21,120
I was like this is gonna be mullet,
this steak.

973
00:36:21,200 --> 00:36:22,480
Beautiful cook on the steak.

974
00:36:22,560 --> 00:36:24,120
Could have had
a little bit more crust

975
00:36:24,200 --> 00:36:25,920
but could have been overdone

976
00:36:26,000 --> 00:36:27,960
if we had of kept playing
around with us.

977
00:36:28,040 --> 00:36:30,600
Now, we've had colcannon many times
in this competition.

978
00:36:30,680 --> 00:36:32,120
Yours was the best.
Get it out.

979
00:36:32,200 --> 00:36:34,200
So, congratulations.
Thank you.

980
00:36:34,280 --> 00:36:36,800
We actually said
it was very close to mine.

981
00:36:36,880 --> 00:36:37,960
Yours is better. But anyway.

982
00:36:38,040 --> 00:36:39,640
(LAUGHS)

983
00:36:39,720 --> 00:36:42,200
My criticism unfortunately
was gonna be the sauce.

984
00:36:43,720 --> 00:36:46,960
Yeah, it just didn't have
the-the layers of flavour.

985
00:36:47,040 --> 00:36:48,120
Yeah.

986
00:36:48,200 --> 00:36:53,080
It was kinda really plain
when it comes to a Diane sauce.

987
00:36:53,160 --> 00:36:55,960
I think the dish was better
without the sauce

988
00:36:56,040 --> 00:36:57,080
so that was your only let down.

989
00:36:57,160 --> 00:36:58,600
But overall great dish.

990
00:36:58,680 --> 00:36:59,640
Thank you.
Thanks, chef.

991
00:36:59,720 --> 00:37:01,040
Thanks, boys. Good result.

992
00:37:01,120 --> 00:37:03,400
Really I'm happy
with what they've told us.

993
00:37:03,480 --> 00:37:05,080
Oh, I'm really proud.

994
00:37:05,160 --> 00:37:07,400
I mean they said there's been
a lot of people on this competition

995
00:37:07,480 --> 00:37:10,680
that have cooked colcannon
and ours was the best.

996
00:37:10,760 --> 00:37:13,480
And it even-even rivalled Collin's.

997
00:37:13,560 --> 00:37:14,520
So, hey.

998
00:37:14,600 --> 00:37:15,880
That's you.
What a win.

999
00:37:15,960 --> 00:37:17,280
Janey and Maddie,

1000
00:37:17,360 --> 00:37:20,400
you cooked pork cotoletta

1001
00:37:20,480 --> 00:37:23,080
with brussels sprout
salads and apple,

1002
00:37:23,160 --> 00:37:25,080
whiskey, miso sauce.

1003
00:37:25,160 --> 00:37:26,480
(LAUGHS)

1004
00:37:26,560 --> 00:37:30,240
Alright, ladies,
the pork I got was fantastic.

1005
00:37:32,120 --> 00:37:34,360
Brussels sprouts, I do not like...

1006
00:37:35,920 --> 00:37:38,600
the way you did them,
that was awesome.

1007
00:37:38,680 --> 00:37:39,960
Very good job.
(LAUGHS)

1008
00:37:40,040 --> 00:37:41,480
Thank you.
Thanks.

1009
00:37:41,560 --> 00:37:43,240
The whiskey sauce,

1010
00:37:43,320 --> 00:37:46,560
uh, I'm not sure
what the miso was doing there.

1011
00:37:46,640 --> 00:37:48,960
So, I think with that,
if I didn't have the Miso,

1012
00:37:49,040 --> 00:37:51,840
I probably would've put the whiskey
towards the end with my apples ready

1013
00:37:51,920 --> 00:37:54,480
and I can really control
that whiskey flavour.

1014
00:37:54,560 --> 00:37:55,640
Janey and Maddie,

1015
00:37:55,720 --> 00:37:58,000
I can tell by a look on their face
that they're not happy with that.

1016
00:37:58,080 --> 00:37:59,440
They thought their dish was better.

1017
00:38:01,160 --> 00:38:03,920
The boys are taking their role
today very seriously.

1018
00:38:04,000 --> 00:38:06,440
They weren't sure
if they love the miso or not,

1019
00:38:06,520 --> 00:38:08,920
but we know the flavours work.

1020
00:38:10,120 --> 00:38:13,240
Ladies, I think the pork
was well crumbed,

1021
00:38:13,320 --> 00:38:14,880
well seasoned and well cooked.

1022
00:38:14,960 --> 00:38:17,040
It was like just pink.

1023
00:38:17,120 --> 00:38:19,920
Not under, not over.
It was just perfect for me.

1024
00:38:20,000 --> 00:38:21,040
Well done.

1025
00:38:22,120 --> 00:38:24,840
Apple, whiskey, miso sauce.

1026
00:38:26,440 --> 00:38:29,120
Do I want miso and apple?

1027
00:38:29,200 --> 00:38:30,760
I like the apple and the whiskey.

1028
00:38:30,840 --> 00:38:33,040
Like I think one element
could have come out.

1029
00:38:34,440 --> 00:38:38,520
Is it enough for us to avoid
that elimination cook-off?

1030
00:38:38,600 --> 00:38:39,640
I don't know.

1031
00:38:41,000 --> 00:38:42,720
The best chance of us

1032
00:38:42,800 --> 00:38:44,400
getting through
this elimination cook-off

1033
00:38:44,480 --> 00:38:46,000
is versing Janey and Maddie.

1034
00:38:46,080 --> 00:38:51,360
Last time we versed them directly,
we were that close to beating them.

1035
00:38:53,960 --> 00:38:55,760
Mike and Pete, you cooked

1036
00:38:55,840 --> 00:38:59,920
chicken cacciatore
with blue cheese polenta.

1037
00:39:00,000 --> 00:39:01,240
Alright, gentlemen,

1038
00:39:01,320 --> 00:39:04,160
you know how much me
and Rob know about polenta.

1039
00:39:04,240 --> 00:39:05,400
Not much.
(LAUGHS)

1040
00:39:06,480 --> 00:39:10,640
But I love blue cheese
and that polenta was stunning.

1041
00:39:10,720 --> 00:39:11,960
With the size of the chicken,

1042
00:39:12,040 --> 00:39:14,440
I was freaking out
if you were gonna get that cooked,

1043
00:39:14,520 --> 00:39:16,400
but mine was cooked very nicely.

1044
00:39:16,480 --> 00:39:17,720
Well done on that.

1045
00:39:17,800 --> 00:39:19,560
Absolutely relieved
about the chicken.

1046
00:39:19,640 --> 00:39:21,840
Oh, my god,
my grin was like from here to here.

1047
00:39:23,680 --> 00:39:27,280
I would've elevated this dish
by cutting the actual leg off

1048
00:39:27,360 --> 00:39:28,720
and just giving the thigh

1049
00:39:28,800 --> 00:39:30,680
and then you would've
got a more even cook.

1050
00:39:30,760 --> 00:39:32,680
And I think
we had a bit of a problem

1051
00:39:32,760 --> 00:39:34,360
while we were trying to get
that chicken to cook

1052
00:39:34,440 --> 00:39:36,120
that we didn't develop
our sauce enough

1053
00:39:36,200 --> 00:39:37,160
because I'm telling you

1054
00:39:37,240 --> 00:39:38,800
what your sauce
was missing with seasoning.

1055
00:39:41,080 --> 00:39:42,240
Just serving us

1056
00:39:42,320 --> 00:39:47,040
the-the whole Maryland
was not elevating

1057
00:39:47,120 --> 00:39:48,640
your dish to start with.

1058
00:39:48,720 --> 00:39:50,320
Just not enough love.

1059
00:39:50,400 --> 00:39:52,400
Not enough time in the pan.

1060
00:39:53,640 --> 00:39:57,320
Cacciatore is all about the sauce
more than the chicken itself.

1061
00:40:01,520 --> 00:40:02,920
There were imperfections
on the plate.

1062
00:40:03,000 --> 00:40:03,960
Yeah.

1063
00:40:04,040 --> 00:40:05,760
And we know that in kitchen HQ,

1064
00:40:05,840 --> 00:40:07,800
just even a minor imperfection

1065
00:40:07,880 --> 00:40:11,040
can send you
into an elimination round

1066
00:40:11,120 --> 00:40:13,560
and we're feeling nervous as hell.

1067
00:40:15,920 --> 00:40:17,040
So, how you work

1068
00:40:17,120 --> 00:40:19,320
and how you presented
your family favourites,

1069
00:40:19,400 --> 00:40:20,400
we could really see

1070
00:40:20,480 --> 00:40:22,680
how these dishes are close
to your hearts.

1071
00:40:22,760 --> 00:40:25,080
We were delighted
you shared them with us.

1072
00:40:25,160 --> 00:40:26,480
We're less delighted

1073
00:40:26,560 --> 00:40:30,760
that we have to send one team
into an elimination cook-off.

1074
00:40:30,840 --> 00:40:32,720
Having the judges' power is amazing.

1075
00:40:32,800 --> 00:40:34,520
You get the really good

1076
00:40:34,600 --> 00:40:35,920
and then right now

1077
00:40:36,000 --> 00:40:37,640
the really bad having
to send someone

1078
00:40:37,720 --> 00:40:39,720
to the elimination challenge.

1079
00:40:39,800 --> 00:40:41,240
I'm not looking forward
to this bit.

1080
00:40:42,400 --> 00:40:45,680
The team heading
into the elimination cook-off is...

1081
00:40:45,760 --> 00:40:48,720
(DRAMATIC SUSPENSEFUL MUSIC)

1082
00:40:54,880 --> 00:40:55,880
..Mike and Pete.

1083
00:40:57,320 --> 00:40:58,480
Sorry, boys.

1084
00:40:59,600 --> 00:41:00,560
Oh.
Yeah.

1085
00:41:00,640 --> 00:41:02,040
Not feeling great obviously.

1086
00:41:03,480 --> 00:41:06,560
I guess it's another
opportunity to practise.

1087
00:41:06,640 --> 00:41:08,920
Pretty guttered
but we are where we are.

1088
00:41:09,000 --> 00:41:09,960
Yeah.

1089
00:41:10,040 --> 00:41:11,720
And we need to look
onwards and upwards

1090
00:41:11,800 --> 00:41:14,640
and not take the disappointment
into the next round.

1091
00:41:16,080 --> 00:41:17,640
Caz and Fergus...

1092
00:41:19,160 --> 00:41:20,880
Janey and Maddie,

1093
00:41:20,960 --> 00:41:24,000
you are safe
and you will not be cooking today.

1094
00:41:24,080 --> 00:41:25,120
Yay!

1095
00:41:25,200 --> 00:41:27,600
We've avoided
that elimination cook-off.

1096
00:41:27,680 --> 00:41:29,560
We are just so happy.

1097
00:41:33,040 --> 00:41:35,920
We are feeling nice and safe.

1098
00:41:36,000 --> 00:41:37,400
Relieved.
So good.

1099
00:41:38,840 --> 00:41:41,640
The stage is set
for the elimination cook-off.

1100
00:41:41,720 --> 00:41:43,360
Hannah and Lawrence,

1101
00:41:43,440 --> 00:41:46,920
Simone and Viviana, Mike and Pete,

1102
00:41:47,000 --> 00:41:50,040
one of you will be the first team

1103
00:41:50,120 --> 00:41:54,040
eliminated
from Kitchen Headquarters.

1104
00:41:54,120 --> 00:41:55,360
And it's not gonna be us.

1105
00:41:55,440 --> 00:41:58,280
No way. No way.
We're staying.

1106
00:41:59,400 --> 00:42:01,360
I'm gonna manifest it, Pete.
I'm sorry.

1107
00:42:01,440 --> 00:42:03,240
We're not going home.
We're not going home.

1108
00:42:03,320 --> 00:42:05,000
We're not going home.

1109
00:42:05,080 --> 00:42:07,760
We have not given up.
We are hungrier than ever.

1110
00:42:07,840 --> 00:42:10,040
We need to leave
Friendship at the door.

1111
00:42:10,120 --> 00:42:11,160
It's 'Fight Club'.

1112
00:42:14,440 --> 00:42:15,400
Next...

1113
00:42:15,480 --> 00:42:18,280
Time starts now.

1114
00:42:18,360 --> 00:42:20,600
..it's the elimination cook-off.

1115
00:42:20,680 --> 00:42:22,720
If there was a time to fight.

1116
00:42:22,800 --> 00:42:24,520
It might split.
One more time.

1117
00:42:24,600 --> 00:42:28,200
We want to win
this elimination cook-off so badly.

1118
00:42:28,280 --> 00:42:29,240
Almost.
A more.

1119
00:42:29,320 --> 00:42:31,000
Yeah, I know, I know, I know.

1120
00:42:31,080 --> 00:42:34,600
Which team will be eliminated
from the competition?

1121
00:42:34,680 --> 00:42:36,560
At the day there's only be
one team that's going home

1122
00:42:36,640 --> 00:42:37,600
and it's definitely not us.

1123
00:42:37,680 --> 00:42:39,160
You got minutes, come on.

1124
00:42:39,240 --> 00:42:40,440
I ain't going home.

1125
00:42:43,240 --> 00:42:46,200
(SPIRITED MUSIC)

1126
00:42:51,720 --> 00:42:55,280
Teams, the stage is set
for the elimination cook-off

1127
00:42:55,360 --> 00:42:57,080
and it's happening right now.

1128
00:42:58,960 --> 00:43:01,120
In the second round
of the Woolworth's

1129
00:43:01,200 --> 00:43:03,160
family favourite challenge,

1130
00:43:03,240 --> 00:43:05,360
we will have three teams cooking.

1131
00:43:05,440 --> 00:43:08,440
Hannah and Lawrence,
Simone and Viviana,

1132
00:43:09,680 --> 00:43:10,680
Mike and Pete.

1133
00:43:12,000 --> 00:43:16,080
One of you will be
the first team eliminated

1134
00:43:16,160 --> 00:43:17,840
from Kitchen Headquarters.

1135
00:43:17,920 --> 00:43:19,760
We're not going home today.
I can tell you now...

1136
00:43:19,840 --> 00:43:21,280
Just like in the first round,

1137
00:43:21,360 --> 00:43:22,680
we want you to give us

1138
00:43:22,760 --> 00:43:25,760
a family favourite
this time dessert.

1139
00:43:28,800 --> 00:43:30,600
This is not my strong suit,

1140
00:43:30,680 --> 00:43:35,680
the least of all courses
that I have confidence in.

1141
00:43:35,760 --> 00:43:38,840
I think desserts are way
harder under pressure.

1142
00:43:38,920 --> 00:43:40,560
You know,
like we forgot ingredients

1143
00:43:40,640 --> 00:43:42,360
in dessert the last time.

1144
00:43:42,440 --> 00:43:43,760
Impress us

1145
00:43:43,840 --> 00:43:45,880
and impress our guest judges

1146
00:43:45,960 --> 00:43:48,960
because their vote counts too.

1147
00:43:49,040 --> 00:43:50,520
Initially everyone was a bit envious

1148
00:43:50,600 --> 00:43:53,720
that Rob and Liam
got the gig to be judges tonight.

1149
00:43:53,800 --> 00:43:55,720
But I'm not envious
at all of them now,

1150
00:43:55,800 --> 00:43:57,440
they've gotta
make a decision tonight

1151
00:43:57,520 --> 00:43:59,240
essentially about who goes home.

1152
00:44:00,720 --> 00:44:02,400
Teams, please move to your benches.

1153
00:44:02,480 --> 00:44:06,080
You have 75 minutes to produce
your family favourite dessert.

1154
00:44:06,160 --> 00:44:07,600
May the best dessert win.

1155
00:44:07,680 --> 00:44:09,520
Pop.
Stop it.

1156
00:44:09,600 --> 00:44:10,920
Obviously
we don't want to go home...

1157
00:44:12,160 --> 00:44:14,000
so we're gonna have
to cook for our lives.

1158
00:44:14,080 --> 00:44:15,160
We've got this.
We have.

1159
00:44:15,240 --> 00:44:16,600
What are we thinking
family favourite dessert?

1160
00:44:16,680 --> 00:44:17,640
Yeah...

1161
00:44:17,720 --> 00:44:19,720
Nonna's toasted coconut,
honey, ginger cake.

1162
00:44:19,800 --> 00:44:22,200
A beautiful
crostata ai frutti di bosco.

1163
00:44:22,280 --> 00:44:23,280
Yes.
OK.

1164
00:44:23,360 --> 00:44:24,960
Yes.
A mixed berry tart.

1165
00:44:25,040 --> 00:44:28,200
And your time starts now.

1166
00:44:28,280 --> 00:44:29,960
Let's go, guys.
Whoo!

1167
00:44:30,040 --> 00:44:31,120
Go, go, go.
Ah!

1168
00:44:31,200 --> 00:44:33,000
Alright. Uh.

1169
00:44:33,080 --> 00:44:35,600
(LAUGHS)

1170
00:44:35,680 --> 00:44:36,640
This is it.

1171
00:44:36,720 --> 00:44:37,800
The elimination cook-off.

1172
00:44:37,880 --> 00:44:39,600
I just don't wanna be
eliminated yet.

1173
00:44:39,680 --> 00:44:41,680
I feel like
we've both got a lot to give.

1174
00:44:41,760 --> 00:44:43,360
I'm taking all these raspberries.

1175
00:44:43,440 --> 00:44:46,680
That little fire in my belly
just burned bigger and bigger.

1176
00:44:46,760 --> 00:44:49,040
Pete, I've got some raspberries.

1177
00:44:49,120 --> 00:44:50,080
Then we'll start cooking.

1178
00:44:50,160 --> 00:44:51,920
I'm gonna get straight
into making this meringue.

1179
00:44:52,000 --> 00:44:54,640
So, this round we've got
another family favourite.

1180
00:44:55,720 --> 00:44:57,760
We'll be doing a pavlova

1181
00:44:57,840 --> 00:45:00,080
with lemon curd
and raspberry coulis.

1182
00:45:00,160 --> 00:45:01,160
This is something that

1183
00:45:01,240 --> 00:45:03,960
my family wants me to do
every Christmas.

1184
00:45:04,040 --> 00:45:07,040
So, Mike, these egg
whites are coming up nicely.

1185
00:45:07,120 --> 00:45:08,080
Beautiful.

1186
00:45:08,160 --> 00:45:09,840
I'm just gonna take
my time with this

1187
00:45:09,920 --> 00:45:11,960
so I'll make sure
the sugar incorporates.

1188
00:45:12,040 --> 00:45:13,080
Yeah.

1189
00:45:13,160 --> 00:45:14,200
And then I will work

1190
00:45:14,280 --> 00:45:16,160
my little tail off to get them
in the oven.

1191
00:45:16,240 --> 00:45:17,200
Yep.

1192
00:45:17,280 --> 00:45:19,480
We do a very
rustic version in our family

1193
00:45:19,560 --> 00:45:22,040
and I don't think
it's gonna cut it with the judges.

1194
00:45:22,120 --> 00:45:26,240
So, I've had to tweak the recipe,
I've had to make it smaller.

1195
00:45:26,320 --> 00:45:28,600
The thing that worries me
about this dish is time,

1196
00:45:28,680 --> 00:45:32,160
the meringue, it needs to cook
and it needs to cool in the oven.

1197
00:45:32,240 --> 00:45:33,480
So, I need to motor.

1198
00:45:33,560 --> 00:45:36,560
What's the key
to a good uh, pavlova?

1199
00:45:36,640 --> 00:45:41,360
The meringue just brown on top
looking really nice and crispy.

1200
00:45:41,440 --> 00:45:43,400
And in the middle
nice and chewy and soft.

1201
00:45:43,480 --> 00:45:44,480
Yeah.
Yeah. Yeah.

1202
00:45:44,560 --> 00:45:46,320
A more, I'm gonna start with the...

1203
00:45:46,400 --> 00:45:49,640
With the almond crust?

1204
00:45:49,720 --> 00:45:50,680
OK.
Short crust.

1205
00:45:50,760 --> 00:45:52,000
OK. Alright.

1206
00:45:52,080 --> 00:45:53,840
Today, uh, for dessert...

1207
00:45:55,040 --> 00:45:58,680
we are going to be serving
crostata ai frutti di bosco.

1208
00:45:58,760 --> 00:46:00,480
It means mixed berry tart.

1209
00:46:00,560 --> 00:46:01,520
And I'm gonna start with the...

1210
00:46:01,600 --> 00:46:02,600
Perfect.
..custard. OK?

1211
00:46:02,680 --> 00:46:06,520
So, this dish, is a dish
I used to eat in my auntie's house.

1212
00:46:06,600 --> 00:46:08,200
I want to just, uh, in the memory.

1213
00:46:08,280 --> 00:46:11,920
My auntie, she's-she's not died,

1214
00:46:12,000 --> 00:46:14,840
she's still alive but
this is gonna be dedicated to her.

1215
00:46:14,920 --> 00:46:16,000
So, this is a dish

1216
00:46:16,080 --> 00:46:19,360
that we often been
doing on a Sundays

1217
00:46:19,440 --> 00:46:20,920
at home with my family.

1218
00:46:21,000 --> 00:46:23,800
You know, usually a crostata
is a big tart cut in slice,

1219
00:46:23,880 --> 00:46:24,840
that's put on the plate

1220
00:46:24,920 --> 00:46:27,960
and today we are going
to take this recipe

1221
00:46:28,040 --> 00:46:31,760
and we are going to elevate it
to the My Kitchen Rules standards.

1222
00:46:31,840 --> 00:46:36,120
So, I'm gonna cook them in a small,
uh, single serving.

1223
00:46:36,200 --> 00:46:37,160
You want to feel like

1224
00:46:37,240 --> 00:46:39,320
it's going to be
on a window of some, uh,

1225
00:46:39,400 --> 00:46:40,600
very fancy bakery.

1226
00:46:40,680 --> 00:46:43,880
So, yes, that's the-the feeling
that we are going for today.

1227
00:46:43,960 --> 00:46:44,920
It looks like

1228
00:46:45,000 --> 00:46:47,280
they're doing
little individual tarts.

1229
00:46:47,360 --> 00:46:48,320
Very nice.

1230
00:46:48,400 --> 00:46:50,560
Which-which I think is clever to do

1231
00:46:50,640 --> 00:46:51,960
individual versus a big one.

1232
00:46:52,040 --> 00:46:53,000
It's easier.

1233
00:46:53,080 --> 00:46:56,000
Uh, 'cause if a big one goes wrong,

1234
00:46:56,080 --> 00:46:58,760
the whole tart is wrong.

1235
00:46:58,840 --> 00:46:59,800
Yeah.

1236
00:46:59,880 --> 00:47:01,440
Honestly it's been
so frustrating to go

1237
00:47:01,520 --> 00:47:05,040
like from score breaking
to the bottom,

1238
00:47:05,120 --> 00:47:06,520
like elimination cook-off.

1239
00:47:06,600 --> 00:47:09,920
Kitchen HQ is extremely intense.

1240
00:47:10,000 --> 00:47:11,880
I feel overwhelmed.

1241
00:47:11,960 --> 00:47:14,480
Last time we disappointed the judges

1242
00:47:14,560 --> 00:47:17,760
and it was a very hard
pill to swallow.

1243
00:47:17,840 --> 00:47:20,160
Let's not remember that.

1244
00:47:20,240 --> 00:47:22,200
Please.
No, use it as a fuel, baby.

1245
00:47:22,280 --> 00:47:24,040
We wanna remind the judges

1246
00:47:24,120 --> 00:47:26,040
why we were number one

1247
00:47:26,120 --> 00:47:30,200
and we want to win
this elimination cook-off so badly.

1248
00:47:30,280 --> 00:47:33,600
We cannot go home,
like it is not an option.

1249
00:47:33,680 --> 00:47:35,520
We are not going home today.

1250
00:47:35,600 --> 00:47:38,360
Babe, we are not leaving today.

1251
00:47:38,440 --> 00:47:39,480
There's no way.

1252
00:47:39,560 --> 00:47:40,520
For dessert,

1253
00:47:40,600 --> 00:47:42,680
we will be doing

1254
00:47:42,760 --> 00:47:48,640
a toasted coconut honey ginger cake
with lime curd and raspberry coulis.

1255
00:47:48,720 --> 00:47:50,040
Hoo, hoo, hoo.

1256
00:47:50,120 --> 00:47:51,080
This is a family dish.

1257
00:47:51,160 --> 00:47:53,440
My nonna's made this cake for years
and I love it.

1258
00:47:53,520 --> 00:47:57,880
So, I'm taking her recipe
and putting my spin on it.

1259
00:47:57,960 --> 00:47:58,960
And the way we've elevated it,

1260
00:47:59,040 --> 00:48:01,000
I've only done a few times
so it is stressful.

1261
00:48:01,080 --> 00:48:02,480
I'm gonna do double layers.

1262
00:48:02,560 --> 00:48:05,560
We're gonna put lime curd inside
so there's a nice citrus flavour,

1263
00:48:05,640 --> 00:48:07,440
cream on top
and a raspberry coulis.

1264
00:48:07,520 --> 00:48:09,480
Gosh, babe,
elimination being dessert.

1265
00:48:09,560 --> 00:48:10,760
I honestly wish it was mains.

1266
00:48:10,840 --> 00:48:12,440
We are very strong with mains.

1267
00:48:12,520 --> 00:48:14,280
Ah, so this is stressful.

1268
00:48:14,360 --> 00:48:16,000
Last time
we did a family favourite dessert

1269
00:48:16,080 --> 00:48:17,960
was our waffles
and they failed hard.

1270
00:48:18,040 --> 00:48:19,240
We're got a two out of ten.

1271
00:48:19,320 --> 00:48:20,440
We are versing,

1272
00:48:20,520 --> 00:48:22,960
two teams that have delivered
tens in this competition.

1273
00:48:23,040 --> 00:48:24,200
If there's a time to fight,

1274
00:48:24,280 --> 00:48:27,360
it's now we have to put
everything into this dish.

1275
00:48:28,600 --> 00:48:31,080
What's your thought
on the combinations of flavours?

1276
00:48:31,160 --> 00:48:33,960
I think you could
drop-drop the raspberry

1277
00:48:34,040 --> 00:48:36,200
and those four would be
a better combination.

1278
00:48:36,280 --> 00:48:37,240
Yep.

1279
00:48:37,320 --> 00:48:39,600
Um, otherwise I don't know,

1280
00:48:39,680 --> 00:48:43,160
you can take the ginger out
and those four would work,

1281
00:48:43,240 --> 00:48:44,240
like, lime, coconut, raspberry.

1282
00:48:44,320 --> 00:48:45,280
So, basically you're saying

1283
00:48:45,360 --> 00:48:47,160
there's one ingredient
too many on that dessert.

1284
00:48:47,240 --> 00:48:49,440
Yeah, just one. Too many.

1285
00:48:49,520 --> 00:48:50,640
There's a lot riding
on this dessert.

1286
00:48:50,720 --> 00:48:52,560
Absolutely.
Thank god we're not down there.

1287
00:48:52,640 --> 00:48:54,600
Feeling so relieved to be up here.

1288
00:48:54,680 --> 00:48:56,920
We don't want to be
in their position at all.

1289
00:48:57,000 --> 00:48:58,360
So, we've achieved that.

1290
00:48:58,440 --> 00:48:59,400
So, we're feeling stoked.

1291
00:48:59,480 --> 00:49:02,120
One of these teams has to go
home at the end of this cook.

1292
00:49:02,200 --> 00:49:04,000
If we are thinking strategically

1293
00:49:04,080 --> 00:49:05,440
(LAUGHS)

1294
00:49:05,520 --> 00:49:08,200
it would be nice to knock off
Hannah and Lawrence.

1295
00:49:08,280 --> 00:49:10,240
They've been our
long time rivalries

1296
00:49:10,320 --> 00:49:13,120
so it may be nice to see them go.

1297
00:49:13,200 --> 00:49:14,480
Hmm.

1298
00:49:14,560 --> 00:49:15,840
They've gotta go.
(LAUGHS)

1299
00:49:15,920 --> 00:49:17,880
I-I think for us would love to knock

1300
00:49:17,960 --> 00:49:19,000
Sim and Viv off.

1301
00:49:19,080 --> 00:49:20,400
Well, we wouldn't love it but...

1302
00:49:20,480 --> 00:49:23,200
No, it'd be, it'd be handy
because they are the probably...

1303
00:49:23,280 --> 00:49:25,200
The big threat.
..the biggest threat to us.

1304
00:49:25,280 --> 00:49:28,520
I think we can probably out
cook Mike and Pete.

1305
00:49:28,600 --> 00:49:32,160
And if we are playing strategy
and playing our game,

1306
00:49:32,240 --> 00:49:33,520
I'd-I'd have to be honest

1307
00:49:33,600 --> 00:49:36,080
and say I'd prefer Simone and Viv
to be eliminated tonight.

1308
00:49:36,160 --> 00:49:38,040
100%. Look, they're too strong.

1309
00:49:38,120 --> 00:49:40,360
They're great cooks
so we have a much better shot

1310
00:49:40,440 --> 00:49:42,320
if those two aren't
in the competition.

1311
00:49:42,400 --> 00:49:44,640
Alright, teams, 15 minutes gone.

1312
00:49:44,720 --> 00:49:46,360
You've got one hour left. Let's go.

1313
00:49:46,440 --> 00:49:48,880
Whoo!
(APPLAUSE)

1314
00:49:48,960 --> 00:49:50,360
Let's go.

1315
00:49:50,440 --> 00:49:54,440
Alright, Mike, I've just put the um,
meringue in the oven.

1316
00:49:54,520 --> 00:49:58,080
Meringue's like a long slow cook.

1317
00:49:58,160 --> 00:50:00,080
Probably for closer to an hour,

1318
00:50:00,160 --> 00:50:02,840
we don't have that time
so I need to whack the oven up

1319
00:50:02,920 --> 00:50:04,440
and hopefully cook it quicker.

1320
00:50:04,520 --> 00:50:05,760
The crucial thing for this, Mike,

1321
00:50:05,840 --> 00:50:09,560
is it needs time to cool
in the oven

1322
00:50:09,640 --> 00:50:11,440
and that is something
that we might be

1323
00:50:11,520 --> 00:50:14,640
running out of at this stage but,

1324
00:50:14,720 --> 00:50:17,400
one thing we know is we've done
that as quickly as we can.

1325
00:50:17,480 --> 00:50:19,200
Rest is left up to the gods.

1326
00:50:21,280 --> 00:50:22,760
Because I have
made this cake so many times,

1327
00:50:22,840 --> 00:50:24,440
babe, I'm sorry
but I couldn't trust you to do it.

1328
00:50:24,520 --> 00:50:25,960
(LAUGHS)
That's fine with me.

1329
00:50:26,040 --> 00:50:28,000
I love being head shift
'cause I love being in charge.

1330
00:50:28,080 --> 00:50:29,040
Babe.

1331
00:50:29,120 --> 00:50:31,720
I feel like I, I've remembered
these off by heart that...

1332
00:50:32,960 --> 00:50:34,400
I just know
how it's supposed to taste

1333
00:50:34,480 --> 00:50:35,440
and if it's not tasting right,

1334
00:50:35,520 --> 00:50:38,280
I'm gonna be adding
and changing some stuff up.

1335
00:50:38,360 --> 00:50:39,400
(LAUGHS)

1336
00:50:39,480 --> 00:50:41,080
I'm cooking this recipe with love.

1337
00:50:41,160 --> 00:50:42,920
I know every single ingredient

1338
00:50:43,000 --> 00:50:45,480
so I'm just throwing everything in
for what I know.

1339
00:50:45,560 --> 00:50:47,680
This is the style of cooking
Lawrence hates.

1340
00:50:47,760 --> 00:50:49,640
It's... (LAUGHS)
We are two different cooks.

1341
00:50:49,720 --> 00:50:51,520
I feel like
we're going non measuring, babe.

1342
00:50:51,600 --> 00:50:56,040
And yet here I am
reaching for a measurement.

1343
00:50:56,120 --> 00:50:57,200
I don't have time to measure.

1344
00:50:57,280 --> 00:50:58,640
We're in time constraints.

1345
00:50:58,720 --> 00:51:00,560
Little bit of this,
little bit of that. Bang.

1346
00:51:00,640 --> 00:51:01,640
Just get it in, babe.

1347
00:51:01,720 --> 00:51:04,400
This cake, gotta be able to taste
the ginger and honey inside.

1348
00:51:04,480 --> 00:51:05,960
So, I'm putting extra ginger.

1349
00:51:06,040 --> 00:51:09,320
If you've got the name
of an ingredient in the title,

1350
00:51:09,400 --> 00:51:10,760
you've gotta be
able to taste it in the dish.

1351
00:51:10,840 --> 00:51:13,360
So, I know I need to have
a strong ginger taste

1352
00:51:13,440 --> 00:51:15,600
so I've added even more.

1353
00:51:15,680 --> 00:51:16,960
Oh, that looks good.

1354
00:51:17,040 --> 00:51:19,360
We cannot serve a ginger cake
and not taste like ginger.

1355
00:51:19,440 --> 00:51:20,800
It may as well just
be a butter cake.

1356
00:51:20,880 --> 00:51:22,440
That is perfect butter.

1357
00:51:22,520 --> 00:51:23,640
Do you wanna taste it?

1358
00:51:23,720 --> 00:51:25,560
I'd love to taste it.

1359
00:51:25,640 --> 00:51:27,920
Ginger's high, honey's there.

1360
00:51:30,040 --> 00:51:32,120
Oh, babe, I love that.

1361
00:51:32,200 --> 00:51:34,080
Jesus. You got a lot of ginger.

1362
00:51:34,160 --> 00:51:35,200
Gosh.

1363
00:51:36,640 --> 00:51:40,240
(LAUGHS) Maybe Lumpy ginger.

1364
00:51:40,320 --> 00:51:43,560
We've noticed that Hannah
and Lawrence aren't measuring out

1365
00:51:43,640 --> 00:51:45,600
their ingredients in their cake.

1366
00:51:45,680 --> 00:51:48,280
They may know
the recipe off by heart,

1367
00:51:48,360 --> 00:51:50,480
however,
desserts are about precision.

1368
00:51:50,560 --> 00:51:52,240
You cannot be putting up anything

1369
00:51:52,320 --> 00:51:54,640
that isn't perfect at this stage
in this competition

1370
00:51:54,720 --> 00:51:57,720
because
if one element is not right,

1371
00:51:57,800 --> 00:51:58,880
it can send you home.

1372
00:51:58,960 --> 00:52:01,240
That might actually
bring them undone.

1373
00:52:01,320 --> 00:52:03,360
Kind of feel a little bit
sorry for them, don't we?

1374
00:52:03,440 --> 00:52:05,080
(LAUGHS)

1375
00:52:05,160 --> 00:52:06,240
Come on.

1376
00:52:06,320 --> 00:52:08,480
I wanna see the bubble.

1377
00:52:08,560 --> 00:52:10,800
Come on, bro.

1378
00:52:10,880 --> 00:52:12,800
We're on the clock.

1379
00:52:12,880 --> 00:52:17,880
45 minutes left on the clock
and the tarts should be in now,

1380
00:52:17,960 --> 00:52:21,280
like, we gave ourselves half an hour

1381
00:52:21,360 --> 00:52:23,200
to be able to prepare the dough

1382
00:52:23,280 --> 00:52:25,440
and put the tart in the oven.

1383
00:52:25,520 --> 00:52:27,080
It needs to be now.
Now.

1384
00:52:27,160 --> 00:52:28,440
I'm just putting...

1385
00:52:29,600 --> 00:52:31,640
dots with the fork here in this way

1386
00:52:31,720 --> 00:52:33,400
the bottom layer won't rise up,

1387
00:52:33,480 --> 00:52:35,560
it's just gonna cook all evenly.

1388
00:52:35,640 --> 00:52:37,720
The tarts look consistent.

1389
00:52:37,800 --> 00:52:40,680
The layer is thick
but is not overly thick.

1390
00:52:40,760 --> 00:52:44,200
So, we think that
this will hold the custard,

1391
00:52:44,280 --> 00:52:45,240
the berries, everything.

1392
00:52:45,320 --> 00:52:47,280
It looks so good so far.

1393
00:52:47,360 --> 00:52:52,120
In the oven.
Let's go 40, 40 minutes.

1394
00:52:53,680 --> 00:52:55,080
I'm expecting something big

1395
00:52:55,160 --> 00:52:57,440
from Simone and Viviana
in the dessert.

1396
00:52:57,520 --> 00:52:59,040
In saying that,
are they a threat to you?

1397
00:52:59,120 --> 00:53:00,120
100%.

1398
00:53:00,200 --> 00:53:02,160
I think everyone in this
competition is a threat to us.

1399
00:53:02,240 --> 00:53:05,400
Rob and Liam are the most
competitive people I've ever met.

1400
00:53:05,480 --> 00:53:07,000
They have full reign.

1401
00:53:07,080 --> 00:53:09,080
At the end of the next critique,
someone goes home.

1402
00:53:09,160 --> 00:53:10,480
Yeah.
And that could be because of you.

1403
00:53:10,560 --> 00:53:13,120
This is not fair.
This is not fair.

1404
00:53:13,200 --> 00:53:16,520
It is a lot of power
to influence who goes home.

1405
00:53:16,600 --> 00:53:20,440
I hope that Rob and Liam
are not gonna bring us down

1406
00:53:20,520 --> 00:53:22,320
just because
we're a strong opponent.

1407
00:53:22,400 --> 00:53:24,080
Can I kick 'em all out now?

1408
00:53:24,160 --> 00:53:26,200
Sure.
(LAUGHS)

1409
00:53:26,280 --> 00:53:27,560
And we're gonna stay calm.
Yeah.

1410
00:53:27,640 --> 00:53:29,520
You know we're gonna
win this competition. Yeah.

1411
00:53:29,600 --> 00:53:30,640
(LAUGHS)

1412
00:53:32,480 --> 00:53:36,160
This judges' power is exactly
where Rob and I wanna be.

1413
00:53:36,240 --> 00:53:37,240
(LAUGHS)

1414
00:53:38,440 --> 00:53:39,520
Especially on an elimination.

1415
00:53:39,600 --> 00:53:40,640
(LAUGHTER)

1416
00:53:42,720 --> 00:53:43,880
Coming up...

1417
00:53:43,960 --> 00:53:47,200
We thought we'd ramp it up big time.

1418
00:53:47,280 --> 00:53:48,800
..a shock announcement.

1419
00:53:48,880 --> 00:53:49,840
Are you serious?

1420
00:53:49,920 --> 00:53:51,200
..turns the competition...

1421
00:53:51,280 --> 00:53:52,440
Oh, no. You're joking.

1422
00:53:52,520 --> 00:53:53,480
..on its head.

1423
00:53:53,560 --> 00:53:54,760
There is a lot
of tension in the air.

1424
00:53:54,840 --> 00:53:56,320
I think we've got a massive target

1425
00:53:56,400 --> 00:53:57,680
painted on our back.

1426
00:54:02,440 --> 00:54:04,960
30 minutes left, no time to waste.

1427
00:54:05,040 --> 00:54:06,080
Come on.

1428
00:54:07,560 --> 00:54:09,000
So, tonight three teams are cooking

1429
00:54:09,080 --> 00:54:11,000
a family favourite dessert.

1430
00:54:11,080 --> 00:54:12,960
With only 75 minutes on the clock.

1431
00:54:13,040 --> 00:54:14,720
And it's an elimination round.

1432
00:54:14,800 --> 00:54:16,800
The bottom team's
gonna be eliminated

1433
00:54:16,880 --> 00:54:17,960
and it's not gonna be off.

1434
00:54:18,040 --> 00:54:19,040
I'm not ready to go home.

1435
00:54:19,120 --> 00:54:20,160
I ain't leaving.

1436
00:54:20,240 --> 00:54:21,640
Mike?
Yes, sweetie.

1437
00:54:21,720 --> 00:54:23,320
How's your curd going?

1438
00:54:23,400 --> 00:54:25,840
Fan-bloody-tastic.
OK.

1439
00:54:25,920 --> 00:54:27,480
For the dessert
we're gonna be making

1440
00:54:27,560 --> 00:54:29,960
pavlova and lemon curd
and raspberry coulis.

1441
00:54:30,040 --> 00:54:31,800
It tastes beautiful.
Yeah.

1442
00:54:31,880 --> 00:54:33,040
Do you think
they'll put fruit on top?

1443
00:54:33,120 --> 00:54:34,080
Yeah.

1444
00:54:34,160 --> 00:54:36,960
Traditional pavlova would have
fruit salad dumped on top.

1445
00:54:37,040 --> 00:54:39,640
I don't think we really want
to put too much

1446
00:54:39,720 --> 00:54:41,280
in the way of fresh fruit.

1447
00:54:41,360 --> 00:54:43,520
Uh, so we're going
for the lemon curd

1448
00:54:43,600 --> 00:54:45,600
and the raspberry coulis instead.

1449
00:54:45,680 --> 00:54:46,760
What are you guys making?

1450
00:54:46,840 --> 00:54:48,480
Lime curd and raspberry coulis.

1451
00:54:48,560 --> 00:54:50,000
With lime curd?
Yeah.

1452
00:54:50,080 --> 00:54:51,560
I've just made a lemon curd now.

1453
00:54:51,640 --> 00:54:52,640
No way.
Yeah.

1454
00:54:53,800 --> 00:54:55,400
Wait, are you making
a raspberry coulis as well?

1455
00:54:55,480 --> 00:54:57,160
Yeah.
(LAUGHS)

1456
00:54:57,240 --> 00:54:58,200
I know.

1457
00:54:58,280 --> 00:54:59,640
Great minds think alike.

1458
00:55:00,960 --> 00:55:03,120
That's unexpected.
Unexpected.

1459
00:55:03,200 --> 00:55:04,200
Ours is gonna be better.

1460
00:55:07,120 --> 00:55:10,480
Simone and Vivian are creating
a top of mixed berries.

1461
00:55:10,560 --> 00:55:11,560
Yeah.

1462
00:55:11,640 --> 00:55:13,120
Now, I hope it's a little bit
more interesting

1463
00:55:13,200 --> 00:55:14,280
than just a berry tart.

1464
00:55:14,360 --> 00:55:15,760
Cream tart, yeah.

1465
00:55:15,840 --> 00:55:16,800
I'd saw some basil,

1466
00:55:16,880 --> 00:55:19,840
might be a good addition
on there to really elevate it.

1467
00:55:19,920 --> 00:55:21,920
So, now I'm making the basil cream.

1468
00:55:22,000 --> 00:55:27,560
It just gives like an elevation
and a twist to this Italian classic.

1469
00:55:27,640 --> 00:55:28,640
We love basil.

1470
00:55:28,720 --> 00:55:32,880
We put basil in every,
almost every our mains.

1471
00:55:32,960 --> 00:55:35,960
So, why not to put it
in our dessert?

1472
00:55:36,040 --> 00:55:37,880
Why not?
Why not?

1473
00:55:37,960 --> 00:55:41,800
So, this is just gonna give
like so much freshness and uh,

1474
00:55:41,880 --> 00:55:45,040
we just wanna play with the balance
between like sweet and savoury.

1475
00:55:45,120 --> 00:55:46,640
It's pretty risky.

1476
00:55:46,720 --> 00:55:49,040
It is gonna
be an explosion of flavour.

1477
00:55:49,120 --> 00:55:50,200
Let's hope so.

1478
00:55:51,480 --> 00:55:52,440
Almost done?

1479
00:55:52,520 --> 00:55:53,480
A more, yep.
Almost.

1480
00:55:53,560 --> 00:55:55,520
Yeah, I know, I know. I know.

1481
00:55:55,600 --> 00:55:59,160
One of the teams
today is going home.

1482
00:55:59,240 --> 00:56:00,840
Arrivederci.

1483
00:56:00,920 --> 00:56:03,880
The idea that
if we make a mistake today,

1484
00:56:03,960 --> 00:56:05,080
it could send us home.

1485
00:56:05,160 --> 00:56:06,440
This is not what we want.

1486
00:56:06,520 --> 00:56:08,160
I'm scared to go more to be honest.

1487
00:56:08,240 --> 00:56:10,120
Just a slightly longer.

1488
00:56:10,200 --> 00:56:11,440
It might split.

1489
00:56:15,120 --> 00:56:17,440
It's ready actually. That's it.

1490
00:56:17,520 --> 00:56:19,920
You just like to have the last word.
Yep.

1491
00:56:20,000 --> 00:56:22,280
This is a really intricate dessert
they're doing.

1492
00:56:22,360 --> 00:56:23,320
There's a lot of steps.
Hectic.

1493
00:56:23,400 --> 00:56:24,400
Yeah.

1494
00:56:26,080 --> 00:56:27,200
Wow.
Yeah.

1495
00:56:27,280 --> 00:56:28,880
Wow.
How does it taste?

1496
00:56:28,960 --> 00:56:31,400
It's so good. So good.

1497
00:56:31,480 --> 00:56:32,680
So, I think uh...

1498
00:56:34,000 --> 00:56:35,720
I deserve some compliment.

1499
00:56:35,800 --> 00:56:37,400
I'm very proud of her.

1500
00:56:37,480 --> 00:56:39,560
Bravo amore.
Thank you.

1501
00:56:39,640 --> 00:56:41,640
I hate seeing
Simone and Viv do so well.

1502
00:56:41,720 --> 00:56:43,680
(LAUGHTER)

1503
00:56:47,360 --> 00:56:49,280
Cakes are out. Perfect.

1504
00:56:50,520 --> 00:56:52,720
That is fluffy. It's light.

1505
00:56:55,160 --> 00:56:57,840
Pavlova, lemon curd and raspberry,
Mike and Pete.

1506
00:56:57,920 --> 00:56:59,200
I think it's an Aussie classic.

1507
00:56:59,280 --> 00:57:02,480
I think it does sound like
it is a simple combination.

1508
00:57:02,560 --> 00:57:04,600
So, you want every element
on that plate to pop.

1509
00:57:04,680 --> 00:57:06,360
But there's a lot of things
that can go wrong with it.

1510
00:57:06,440 --> 00:57:07,400
Exactly.

1511
00:57:07,480 --> 00:57:09,720
And the meringue needs
to be nice and crusty on the outside

1512
00:57:09,800 --> 00:57:11,240
and really gooey in the middle.

1513
00:57:11,320 --> 00:57:12,280
Sorry, Mike.

1514
00:57:12,360 --> 00:57:15,560
So, I'm just looking at the um,
the pavlova.

1515
00:57:15,640 --> 00:57:16,600
Time is running out.

1516
00:57:16,680 --> 00:57:19,360
I checked the pavlova,
they look a little bit pale.

1517
00:57:19,440 --> 00:57:21,760
They're just starting to brown
a little bit on the tips.

1518
00:57:21,840 --> 00:57:23,400
It's just starting to crisp now.

1519
00:57:23,480 --> 00:57:24,600
It's starting to brown.

1520
00:57:24,680 --> 00:57:27,040
But it's not
as crispy as it should be.

1521
00:57:27,120 --> 00:57:28,320
I'm looking at the time.

1522
00:57:28,400 --> 00:57:31,520
I'm not gonna be able to get
that crispy after shell,

1523
00:57:31,600 --> 00:57:35,720
but we should get
that nice marshmallowy inside.

1524
00:57:35,800 --> 00:57:39,040
Whether it's good enough
really depends on the other teams.

1525
00:57:39,120 --> 00:57:41,680
It's exactly how I want it to be.

1526
00:57:41,760 --> 00:57:43,360
Oh, wow.

1527
00:57:43,440 --> 00:57:44,600
Oof.

1528
00:57:44,680 --> 00:57:47,960
Tarts have been in the oven.
They are golden and perfect.

1529
00:57:49,160 --> 00:57:51,440
Start building the tarts.
Let's do it.

1530
00:57:51,520 --> 00:57:53,040
It's finally time to plate up.

1531
00:57:53,120 --> 00:57:54,680
I can put custard

1532
00:57:54,760 --> 00:57:57,320
and we are rushing
against the clock.

1533
00:57:57,400 --> 00:57:59,800
So, like we need to make sure
that they look perfect

1534
00:57:59,880 --> 00:58:01,680
but in a very small amount of time.

1535
00:58:03,760 --> 00:58:05,560
Take your time and place.
Take our time.

1536
00:58:05,640 --> 00:58:06,960
Yep.

1537
00:58:07,040 --> 00:58:08,720
Peter, this could be our last cook.

1538
00:58:08,800 --> 00:58:10,600
Yeah, I'm not even
thinking about that.

1539
00:58:10,680 --> 00:58:12,080
At the moment all I'm thinking about

1540
00:58:12,160 --> 00:58:14,160
is getting some really delicious
food on the plate.

1541
00:58:14,240 --> 00:58:16,840
Yeah. Feel a bit sad.

1542
00:58:16,920 --> 00:58:18,320
Like it could be the last plate

1543
00:58:18,400 --> 00:58:21,040
we actually dish up
to Colin and Manu

1544
00:58:21,120 --> 00:58:24,800
and the other two judges
and I don't wanna go home yet.

1545
00:58:24,880 --> 00:58:26,440
Beautiful, mate.
Thank you.

1546
00:58:27,520 --> 00:58:28,960
Just go a bit quicker.
Yeah

1547
00:58:29,040 --> 00:58:30,960
Babe. The curd is perfect.

1548
00:58:31,040 --> 00:58:33,320
This is the dessert
that's keeping us in.

1549
00:58:33,400 --> 00:58:34,360
It's fluffy as anything.

1550
00:58:34,440 --> 00:58:36,520
The ginger tastes amazing.
So good.

1551
00:58:36,600 --> 00:58:40,640
Every single element
on this plate has to look amazing.

1552
00:58:40,720 --> 00:58:41,680
Perfect.

1553
00:58:41,760 --> 00:58:43,800
This is an elimination round,

1554
00:58:43,880 --> 00:58:46,000
if it doesn't look good,
we are going home.

1555
00:58:46,080 --> 00:58:48,680
I think Nonna's gonna be so proud.

1556
00:58:48,760 --> 00:58:50,400
Alright, we've got two minutes left.

1557
00:58:50,480 --> 00:58:52,800
This is someone's
last two minutes in the kitchen.

1558
00:58:52,880 --> 00:58:54,840
(OOH'S AND LAUGHTER)

1559
00:58:56,480 --> 00:58:58,120
Ooh!
I ain't going home.

1560
00:58:58,200 --> 00:58:59,200
I can tell you now.

1561
00:58:59,280 --> 00:59:00,280
It's kind of weird thinking

1562
00:59:00,360 --> 00:59:02,440
that Rob and Liam
will be critiquing our dessert.

1563
00:59:02,520 --> 00:59:03,480
Huh?
Yes.

1564
00:59:03,560 --> 00:59:05,360
I hope that Rob and Liam

1565
00:59:05,440 --> 00:59:08,240
are not gonna go too hard
on the critique

1566
00:59:08,320 --> 00:59:09,920
because also they need to remember

1567
00:59:10,000 --> 00:59:12,200
that they're judges just for today.

1568
00:59:12,280 --> 00:59:14,920
Tomorrow you're gonna
be back a contestant, darling.

1569
00:59:15,000 --> 00:59:16,120
One minute left.

1570
00:59:16,200 --> 00:59:17,680
Who's staying in the competition?

1571
00:59:17,760 --> 00:59:19,840
And now the basil cream.
Let's go.

1572
00:59:19,920 --> 00:59:21,520
Pete, I'm just helping you
put these flowers on.

1573
00:59:21,600 --> 00:59:23,320
Pete with the tweezers.

1574
00:59:23,400 --> 00:59:24,440
You got a minute, come on.

1575
00:59:24,520 --> 00:59:25,880
I think the dish
is looking really good.

1576
00:59:25,960 --> 00:59:28,080
I think it's restaurant quality.
Fine dining.

1577
00:59:28,160 --> 00:59:29,520
It looks like Picasso on a plate.

1578
00:59:31,200 --> 00:59:33,280
Picasso had really ugly paintings.

1579
00:59:33,360 --> 00:59:34,480
(LAUGHS)

1580
00:59:34,560 --> 00:59:37,400
30 seconds.
Let's go, finish that plating.

1581
00:59:37,480 --> 00:59:38,760
30 seconds, amore.

1582
00:59:38,840 --> 00:59:40,960
(LAUGHS) Let's go.

1583
00:59:41,040 --> 00:59:43,200
Ooh.
That's it. That's it.

1584
00:59:43,280 --> 00:59:45,040
Go, go, go. Come on!

1585
00:59:45,120 --> 00:59:47,120
Amore, are you happy
about what the elements look like?

1586
00:59:47,200 --> 00:59:48,800
I think it looks fantastic.
Ah.

1587
00:59:48,880 --> 00:59:51,200
Smart, babe.
Love it. That's you killed it.

1588
00:59:51,280 --> 00:59:54,960
Ten, nine, eight, seven,

1589
00:59:55,040 --> 01:00:00,160
six, five, four, three, two, one.

1590
01:00:00,240 --> 01:00:02,240
That's it. Stop cooking.
Move away from your benches.

1591
01:00:02,320 --> 01:00:04,880
We did it.
That's it, amore. That's it.

1592
01:00:08,000 --> 01:00:10,440
Oh, my god.
Look at Simone and Viviana's.

1593
01:00:10,520 --> 01:00:12,040
(LAUGHS) Oh, Jesus.

1594
01:00:12,120 --> 01:00:15,480
Amore, we did this. Let's hope.

1595
01:00:15,560 --> 01:00:17,360
Good job.

1596
01:00:17,440 --> 01:00:19,680
(DRAMATIC MUSIC)
Thank you, teams.

1597
01:00:19,760 --> 01:00:21,040
That was an exciting cook.

1598
01:00:21,120 --> 01:00:23,040
Take a break
while we taste your food.

1599
01:00:23,120 --> 01:00:24,800
Thank you.
(APPLAUSE)

1600
01:00:24,880 --> 01:00:26,800
Rob and Liam have full reign.

1601
01:00:26,880 --> 01:00:29,320
They're gonna be tasting our food,
they're gonna be scoring.

1602
01:00:29,400 --> 01:00:30,400
This is scary.

1603
01:00:30,480 --> 01:00:32,000
I am worried.
Power.

1604
01:00:32,080 --> 01:00:33,240
The power they have.

1605
01:00:33,320 --> 01:00:35,040
This is a very powerful job.

1606
01:00:36,200 --> 01:00:38,720
(SUSPENSEFUL MUSIC)

1607
01:00:40,560 --> 01:00:44,680
You are here at the judging table
about to do something

1608
01:00:44,760 --> 01:00:48,520
we have never done before
in the history of My Kitchen Rules.

1609
01:00:48,600 --> 01:00:50,720
You are about to help decide

1610
01:00:50,800 --> 01:00:53,040
which team is eliminated

1611
01:00:53,120 --> 01:00:55,320
from Kitchen Headquarters.

1612
01:00:55,400 --> 01:00:56,720
We have to critique all these

1613
01:00:56,800 --> 01:00:58,880
teams now,
and send one of them home.

1614
01:00:58,960 --> 01:01:00,000
With great power

1615
01:01:00,080 --> 01:01:01,320
comes great responsibility.

1616
01:01:01,400 --> 01:01:04,560
OK, let's start with Simone
and Viviana,

1617
01:01:04,640 --> 01:01:07,360
crostata ai frutti di bosco.

1618
01:01:07,440 --> 01:01:09,560
This dish needs to save us.

1619
01:01:14,720 --> 01:01:16,960
This basil cream needs to be

1620
01:01:17,040 --> 01:01:18,680
an explosion of freshness

1621
01:01:18,760 --> 01:01:19,760
in your mouth.

1622
01:01:19,840 --> 01:01:21,560
It looks perfect.

1623
01:01:21,640 --> 01:01:24,480
Now, it has to be
as good as it looks, yeah.

1624
01:01:24,560 --> 01:01:27,040
We feel happy
with what we produce today.

1625
01:01:27,120 --> 01:01:29,520
We just hope that the judges

1626
01:01:29,600 --> 01:01:32,160
have the same opinion as us.

1627
01:01:32,240 --> 01:01:34,600
Bon appetite.
(SUSPENSEFUL MUSIC)

1628
01:01:51,080 --> 01:01:54,280
Yeah, the basil cream's
quite nice and fresh on top of that.

1629
01:01:54,360 --> 01:01:57,200
I mean, the pastry is text book.

1630
01:01:57,280 --> 01:02:00,280
This is a grand final dessert to me.

1631
01:02:00,360 --> 01:02:02,080
Because they're so good at desserts

1632
01:02:02,160 --> 01:02:03,160
probably gonna give 'em a one.

1633
01:02:03,240 --> 01:02:08,000
(LAUGHTER)
And now, the second dish.

1634
01:02:08,080 --> 01:02:12,200
Mike and Pete's pavlova,
lemon cured and raspberry coulis.

1635
01:02:13,960 --> 01:02:17,560
I know it's a simple dessert
but I think she looks quite elegant

1636
01:02:17,640 --> 01:02:19,240
and I hope the judges enjoy it.

1637
01:02:19,320 --> 01:02:20,400
Thank you so much.

1638
01:02:20,480 --> 01:02:21,800
There's not much on the plate.
It better be good.

1639
01:02:21,880 --> 01:02:23,040
At the end of the day,
there's gonna be

1640
01:02:23,120 --> 01:02:24,120
one team that's going home

1641
01:02:24,200 --> 01:02:25,200
and it's definitely not us.

1642
01:02:25,280 --> 01:02:26,640
Alright.

1643
01:02:26,720 --> 01:02:28,840
(SUSPENSEFUL MUSIC)

1644
01:02:35,280 --> 01:02:38,360
Ooh.
Tart.

1645
01:02:39,600 --> 01:02:41,160
Probably could have been
a bit more browner

1646
01:02:41,240 --> 01:02:43,200
on top with the meringue.

1647
01:02:43,280 --> 01:02:44,680
I will say with the amount
of time they had,

1648
01:02:44,760 --> 01:02:46,520
it was, it was difficult to get
that crust.

1649
01:02:46,600 --> 01:02:48,600
But in saying that,
the lemon curd's beautiful.

1650
01:02:48,680 --> 01:02:50,080
It's got that great texture.

1651
01:02:50,160 --> 01:02:52,600
It's got that punch in the mouth
that you want, citrus,

1652
01:02:52,680 --> 01:02:54,680
it counteracts the sweetness
of the meringue.

1653
01:02:54,760 --> 01:02:56,400
I'm sorry, you can't call this uh,

1654
01:02:56,480 --> 01:03:00,200
pavlova if there's
no building of fruits of some kind.

1655
01:03:00,280 --> 01:03:02,800
Even just like that classic
little bit of fresh passion fruit

1656
01:03:02,880 --> 01:03:05,920
just zipped over the top
could have elevated the whole thing.

1657
01:03:06,000 --> 01:03:09,040
OK, now, for the final dish,
we've got Hannah and Lawrence,

1658
01:03:09,120 --> 01:03:13,840
toasted coconut, honey, ginger cake
with lime curd and raspberry coulis.

1659
01:03:16,200 --> 01:03:18,920
I feel like our dessert
has so much flavour.

1660
01:03:19,000 --> 01:03:20,000
Thank you.

1661
01:03:20,080 --> 01:03:21,240
Thank you.
Thank you very much.

1662
01:03:21,320 --> 01:03:23,000
We've got so many different elements

1663
01:03:23,080 --> 01:03:25,040
and they all come together
so nicely.

1664
01:03:25,120 --> 01:03:27,960
Like a little space odyssey.

1665
01:03:30,320 --> 01:03:31,400
We have done enough to stay

1666
01:03:31,480 --> 01:03:32,680
in this competition.

1667
01:03:32,760 --> 01:03:33,880
Alright.

1668
01:03:44,560 --> 01:03:45,640
What am I chewing on?

1669
01:03:45,720 --> 01:03:47,120
It's like chunks of ginger.

1670
01:03:50,720 --> 01:03:52,920
It's sort of a bit of this,
a bit of that.

1671
01:03:53,000 --> 01:03:54,960
I actually really
enjoyed the flavour combination.

1672
01:03:55,040 --> 01:03:57,240
The sponge cake is-is well done.

1673
01:03:57,320 --> 01:03:59,440
It's moist and it's fluffy,
it's light,

1674
01:03:59,520 --> 01:04:04,360
but there's grated ginger in there,
which is pretty much raw ginger,

1675
01:04:04,440 --> 01:04:06,880
and that's what you're chewing on,
which is not very pleasant.

1676
01:04:08,040 --> 01:04:09,160
I want a bit more wow.

1677
01:04:09,240 --> 01:04:11,720
The same as Mike and Pete,
so, I'm-I'm putting the two of them

1678
01:04:11,800 --> 01:04:13,280
in together at this stage.

1679
01:04:13,360 --> 01:04:18,040
I mean, obviously one team
is pretty much safe,

1680
01:04:18,120 --> 01:04:21,320
but we've got two more that
we've gotta make a decision about.

1681
01:04:21,400 --> 01:04:23,440
It's pretty split.
It's gonna be tough.

1682
01:04:24,800 --> 01:04:26,840
It's pretty, um, daunting feeling,

1683
01:04:26,920 --> 01:04:28,080
knowing that you are gonna have

1684
01:04:28,160 --> 01:04:30,000
a say in sending someone home.

1685
01:04:30,080 --> 01:04:32,080
Liam, you're hesitant.

1686
01:04:32,160 --> 01:04:34,000
There's just a lot, you know,

1687
01:04:34,080 --> 01:04:35,480
you've hung out with these people
for a while.

1688
01:04:35,560 --> 01:04:36,880
You just feel bad for people.

1689
01:04:36,960 --> 01:04:39,480
We feel the same as you guys feel,
but at the end of the day,

1690
01:04:39,560 --> 01:04:42,760
there's 100K to win
and it's only for one team.

1691
01:04:42,840 --> 01:04:44,480
I'm now, understanding

1692
01:04:44,560 --> 01:04:46,920
that this job isn't all...

1693
01:04:47,000 --> 01:04:48,200
It's not all cracked up to me,

1694
01:04:48,280 --> 01:04:49,880
but feeling a way.

1695
01:04:49,960 --> 01:04:51,160
This is the super tough part

1696
01:04:51,240 --> 01:04:52,240
of the job and I-I don't think

1697
01:04:52,320 --> 01:04:54,240
I'm gonna like sending a team home.

1698
01:04:56,840 --> 01:04:59,800
(UPLIFTING INSTRUMENTAL MUSIC)

1699
01:05:08,200 --> 01:05:09,360
Oh, my heart's racing.

1700
01:05:09,440 --> 01:05:10,600
I don't wanna go home.

1701
01:05:10,680 --> 01:05:11,800
If we're eliminated tonight,

1702
01:05:11,880 --> 01:05:12,960
I'll be devastated.

1703
01:05:15,840 --> 01:05:17,240
I'm not ready to go home.

1704
01:05:17,320 --> 01:05:18,880
We have given everything

1705
01:05:18,960 --> 01:05:21,480
we possibly can to this dessert.

1706
01:05:21,560 --> 01:05:22,680
I'm praying it's enough.

1707
01:05:25,160 --> 01:05:27,520
We are very confident today probably

1708
01:05:27,600 --> 01:05:29,920
means we were very confident

1709
01:05:30,000 --> 01:05:31,520
last time too

1710
01:05:31,600 --> 01:05:34,280
and it definitely didn't turn up

1711
01:05:34,360 --> 01:05:35,880
as we wanted it to be.

1712
01:05:35,960 --> 01:05:39,600
So, let's just hope that, uh,
it's not gonna repeat today.

1713
01:05:41,240 --> 01:05:43,880
Teams, food, family,

1714
01:05:43,960 --> 01:05:47,200
heart, history, it all matters.

1715
01:05:47,280 --> 01:05:50,080
Yes, it does matter,
but the food needs to be incredible

1716
01:05:50,160 --> 01:05:51,920
if you wanna stay
in this competition.

1717
01:05:53,800 --> 01:05:55,720
Simone and Viviana, for dessert,

1718
01:05:55,800 --> 01:05:59,600
you created
crostata ai frutti di bosco.

1719
01:06:01,120 --> 01:06:03,640
So, the pastry

1720
01:06:03,720 --> 01:06:08,520
was wow,

1721
01:06:08,600 --> 01:06:12,440
outstanding, blonde, crisp,

1722
01:06:12,520 --> 01:06:15,520
waif-like, just thin
enough to crack with a spoon.

1723
01:06:15,600 --> 01:06:20,520
The little filling inside
the creme pat, the almond.

1724
01:06:20,600 --> 01:06:23,920
Then we had the fruit
and then we had that little basil

1725
01:06:24,000 --> 01:06:26,680
on top like
that's thinking outside the box.

1726
01:06:26,760 --> 01:06:28,800
Hat off, I couldn't have
done better.

1727
01:06:28,880 --> 01:06:30,480
Thank you.
Thank you.

1728
01:06:30,560 --> 01:06:32,440
It was an amazing dish.
Unbelievable.

1729
01:06:32,520 --> 01:06:35,440
I love the almond cream in there.
Beautiful.

1730
01:06:35,520 --> 01:06:37,880
The fruits, like, everything
had a place on the plate.

1731
01:06:37,960 --> 01:06:40,000
It was fantastic, guys,
should be proud.

1732
01:06:40,080 --> 01:06:41,720
Thank you, Liam.
Thank you.

1733
01:06:41,800 --> 01:06:43,400
I don't know if you want
to win this competition,

1734
01:06:43,480 --> 01:06:45,760
but if you want to, you've gotta
keep the same game every day.

1735
01:06:45,840 --> 01:06:48,000
(EXHALES)

1736
01:06:48,080 --> 01:06:49,880
We are extremely happy

1737
01:06:49,960 --> 01:06:52,760
about the critique we received.

1738
01:06:52,840 --> 01:06:56,640
It sounds like
we are back on track.

1739
01:06:58,240 --> 01:07:02,640
Hannah and Lawrence, for dessert
you gave us toasted coconut,

1740
01:07:02,720 --> 01:07:08,320
honey, ginger cake with lime curd
and raspberry coulis.

1741
01:07:08,400 --> 01:07:10,000
I really enjoyed your dessert, guys.

1742
01:07:10,080 --> 01:07:11,200
I love the sponge cake.

1743
01:07:11,280 --> 01:07:13,720
I really like the curd
with the raspberry.

1744
01:07:13,800 --> 01:07:15,080
I think it's just
the ginger in there

1745
01:07:15,160 --> 01:07:18,400
like it's a bit of a texture issue
in the cake, but it was nice.

1746
01:07:18,480 --> 01:07:22,080
I think you've put up
a pretty decent dessert.

1747
01:07:22,160 --> 01:07:27,040
That sponge cake,
fluffy light, delicious.

1748
01:07:27,120 --> 01:07:31,720
Your ginger, it was grated too thick

1749
01:07:31,800 --> 01:07:35,800
and it was overwhelming
into that cake

1750
01:07:35,880 --> 01:07:38,440
because you had
the beautiful soft sponge cake

1751
01:07:38,520 --> 01:07:41,040
and then you have those
bits of ginger that you chewing on,

1752
01:07:41,120 --> 01:07:44,360
which is kind of nice to bite in

1753
01:07:44,440 --> 01:07:46,640
but then it was a little bit woody
in some ways.

1754
01:07:46,720 --> 01:07:48,440
I love the cake,
but I didn't like the ginger.

1755
01:07:48,520 --> 01:07:50,240
Your dessert was disjointed for me.

1756
01:07:51,520 --> 01:07:52,960
Too much ginger, eh.

1757
01:07:53,040 --> 01:07:54,720
At least it was a ginger cake.

1758
01:07:55,880 --> 01:07:58,160
With a punch.

1759
01:07:58,240 --> 01:07:59,560
Mike and Pete,

1760
01:07:59,640 --> 01:08:03,640
pavlova with lemon curd
and raspberry coulis.

1761
01:08:03,720 --> 01:08:04,720
Guys.

1762
01:08:04,800 --> 01:08:06,880
It was a great combination
when I ate it all together.

1763
01:08:06,960 --> 01:08:09,440
I think the meringue
needed a bit more crust on it.

1764
01:08:09,520 --> 01:08:13,280
I really liked the coulis,
the curd as well as a whole,

1765
01:08:13,360 --> 01:08:15,480
it tasted great to eat all together.

1766
01:08:15,560 --> 01:08:19,320
But I do think
we could have had more on the plate.

1767
01:08:19,400 --> 01:08:23,280
Listen, as a flavour profile,
your dishes made a lot of sense.

1768
01:08:24,440 --> 01:08:26,400
Texture wise,
it was missing a little bit.

1769
01:08:26,480 --> 01:08:29,200
It was missing
on the meringue itself.

1770
01:08:29,280 --> 01:08:30,600
You need to have the two,
the contrast

1771
01:08:30,680 --> 01:08:33,720
between the crusty outside
and the gooeyness in the middle.

1772
01:08:33,800 --> 01:08:34,960
I really liked your lemon curd

1773
01:08:35,040 --> 01:08:37,160
it-it actually would've sat well
in a lemon tart.

1774
01:08:37,240 --> 01:08:38,440
It was that sharp.

1775
01:08:38,520 --> 01:08:40,280
I would've had some fruit over it.

1776
01:08:40,360 --> 01:08:43,000
A pavlova is meringue cream
and fruit.

1777
01:08:43,080 --> 01:08:45,880
Whatever fruit you decide to have,
it's up to you.

1778
01:08:45,960 --> 01:08:49,960
But you need to have that three
layers to be able to create pavlova.

1779
01:08:51,800 --> 01:08:54,440
Hearing Mike and Peak's critique,

1780
01:08:54,520 --> 01:08:56,200
I feel like this is gonna be

1781
01:08:56,280 --> 01:08:57,480
a flip of a coin.

1782
01:08:57,560 --> 01:08:58,560
It's gonna be close.

1783
01:08:58,640 --> 01:09:02,000
Teams, we had
a huge decision to make.

1784
01:09:03,160 --> 01:09:06,880
For two teams,
it will be a sweet decision.

1785
01:09:06,960 --> 01:09:11,480
For one, a bitter pill to swallow

1786
01:09:11,560 --> 01:09:13,560
as they will be eliminated.

1787
01:09:13,640 --> 01:09:15,800
It's time for the scores.

1788
01:09:15,880 --> 01:09:18,520
It's time for our combined scores.

1789
01:09:18,600 --> 01:09:20,000
I'm not looking
forward to this bit.

1790
01:09:24,600 --> 01:09:25,960
Simone and Viviana...

1791
01:09:28,040 --> 01:09:33,800
tonight, Rob and I,
we score your dish a nine.

1792
01:09:33,880 --> 01:09:36,360
Thank you.
Thank you.

1793
01:09:36,440 --> 01:09:39,360
Yes, yes.

1794
01:09:39,440 --> 01:09:42,640
I score you a nine.

1795
01:09:42,720 --> 01:09:44,040
Thank you.

1796
01:09:44,120 --> 01:09:45,520
Thank you, chef.
Thank you, chef.

1797
01:09:45,600 --> 01:09:47,040
I score your dessert tonight

1798
01:09:47,120 --> 01:09:48,120
a nine.

1799
01:09:48,200 --> 01:09:50,160
Thank you.
Thank you, chef.

1800
01:09:50,240 --> 01:09:51,600
I'm pretty sure we're not getting

1801
01:09:51,680 --> 01:09:52,680
nines for out dessert.

1802
01:09:52,760 --> 01:09:53,760
Definitely no nines.

1803
01:09:53,840 --> 01:09:55,320
So, that gives you your dessert

1804
01:09:55,400 --> 01:09:57,880
a total score of 27.

1805
01:09:58,920 --> 01:10:00,160
We are back on track, baby.

1806
01:10:00,240 --> 01:10:01,240
Like, we're back.

1807
01:10:01,320 --> 01:10:03,480
The Italians are back, baby.
(LAUGHS)

1808
01:10:03,560 --> 01:10:04,840
Mike and Pete...

1809
01:10:04,920 --> 01:10:07,880
(DRAMATIC MUSIC)

1810
01:10:10,320 --> 01:10:12,040
..for your dessert,

1811
01:10:12,120 --> 01:10:16,720
we scored you a seven.

1812
01:10:19,720 --> 01:10:21,920
OK.

1813
01:10:22,000 --> 01:10:24,160
A seven is a start

1814
01:10:24,240 --> 01:10:25,200
that still leaves us

1815
01:10:25,280 --> 01:10:27,000
in the firing line I think.

1816
01:10:27,080 --> 01:10:28,920
Mike and Pete,
for your dessert tonight

1817
01:10:29,000 --> 01:10:32,480
I score you seven.

1818
01:10:34,720 --> 01:10:38,080
You're score
for your dessert tonight

1819
01:10:38,160 --> 01:10:40,280
is a seven.

1820
01:10:40,360 --> 01:10:41,480
So, for your dessert tonight,

1821
01:10:41,560 --> 01:10:44,000
that's a total score of 21.

1822
01:10:45,600 --> 01:10:46,600
Seven's all around.

1823
01:10:46,680 --> 01:10:48,360
It's not the lofty heights

1824
01:10:48,440 --> 01:10:49,560
that we were hoping.

1825
01:10:49,640 --> 01:10:50,640
Yeah, we might be going

1826
01:10:50,720 --> 01:10:52,760
home tonight.

1827
01:10:52,840 --> 01:10:54,120
And now, for Hannah and Lawrence.

1828
01:10:54,200 --> 01:10:56,080
Hearing Mike and Pete scores,

1829
01:10:56,160 --> 01:10:57,520
there's still hope for us.

1830
01:10:57,600 --> 01:10:59,280
It's gonna be tight.

1831
01:10:59,360 --> 01:11:03,720
Hannah and Lawrence,
tonight we scored your dish...

1832
01:11:03,800 --> 01:11:06,760
(DRAMATIC MUSIC)

1833
01:11:10,360 --> 01:11:12,040
..a seven.

1834
01:11:12,120 --> 01:11:13,120
That's the best score

1835
01:11:13,200 --> 01:11:14,360
we've got for a dessert.

1836
01:11:14,440 --> 01:11:16,200
I still feel like we're in this.

1837
01:11:16,280 --> 01:11:18,200
We're still in this.

1838
01:11:18,280 --> 01:11:19,920
I'm definitely feeling anxious.

1839
01:11:20,000 --> 01:11:21,240
Pete, I'm not ready to go home.

1840
01:11:21,320 --> 01:11:22,400
I'm not ready to go home at all.

1841
01:11:31,640 --> 01:11:32,800
I hate the suspense

1842
01:11:32,880 --> 01:11:33,960
of waiting for our final score.

1843
01:11:34,040 --> 01:11:35,080
I just wanna know now.

1844
01:11:36,960 --> 01:11:38,920
Simone and Viviana, they're safe.

1845
01:11:40,280 --> 01:11:42,640
Mike and Pete have gotten
three sevens.

1846
01:11:43,760 --> 01:11:45,600
The boys gave us a seven.

1847
01:11:47,520 --> 01:11:48,520
We're still in it

1848
01:11:48,600 --> 01:11:50,080
with a fighting chance.

1849
01:11:50,160 --> 01:11:52,440
I'm holding Lawrence's hands.

1850
01:11:52,520 --> 01:11:53,520
I can hear Lawrence's

1851
01:11:53,600 --> 01:11:55,000
heart thumping.

1852
01:11:55,080 --> 01:11:56,720
Just tell us the scores.

1853
01:12:00,360 --> 01:12:02,000
Hannah and Lawrence,
for you dessert tonight.

1854
01:12:02,080 --> 01:12:03,520
I score you...

1855
01:12:03,600 --> 01:12:06,200
(SUSPENSEFUL MUSIC)

1856
01:12:09,560 --> 01:12:11,200
..six.

1857
01:12:12,480 --> 01:12:14,840
I score you a six.

1858
01:12:19,320 --> 01:12:21,280
(SOFT INSTRUMENTAL MUSIC)

1859
01:12:21,360 --> 01:12:22,800
Oh, god.
It's not often.

1860
01:12:22,880 --> 01:12:24,200
I'm quiet and it's right now.

1861
01:12:25,720 --> 01:12:29,240
So, that's its total score of 19

1862
01:12:29,320 --> 01:12:30,760
just below Mike and Pete,

1863
01:12:30,840 --> 01:12:32,680
which unfortunately means,

1864
01:12:32,760 --> 01:12:34,640
Hannah and Lawrence,

1865
01:12:34,720 --> 01:12:36,200
you've been eliminated.

1866
01:12:36,280 --> 01:12:37,400
Sorry, guys.

1867
01:12:40,320 --> 01:12:42,040
Honestly,
we gave it everything we could.

1868
01:12:42,120 --> 01:12:45,720
Um, we worked our butts off
to get to where we are now.

1869
01:12:45,800 --> 01:12:47,400
I'm just proud of how far we came.

1870
01:12:47,480 --> 01:12:49,400
We've had the best experience

1871
01:12:49,480 --> 01:12:50,600
in the world.

1872
01:12:50,680 --> 01:12:51,760
Honestly, this is everything

1873
01:12:51,840 --> 01:12:53,520
I've ever wanted.

1874
01:12:53,600 --> 01:12:55,480
The only thing that I know
for certain is...

1875
01:12:55,560 --> 01:12:57,240
I'm gonna marry this girl.

1876
01:12:59,680 --> 01:13:01,360
That is so beautiful.

1877
01:13:02,560 --> 01:13:03,760
Probably-probably won't be...
Just not on MKR.

1878
01:13:03,840 --> 01:13:05,360
..cooking together a lot.

1879
01:13:05,440 --> 01:13:07,960
(LAUGHTER)
(SCREAMS)

1880
01:13:08,040 --> 01:13:09,480
See you, guys.
Bye.

1881
01:13:09,560 --> 01:13:10,720
(LAUGHTER)
Far out.

1882
01:13:10,800 --> 01:13:13,240
Au revoir, bye.

1883
01:13:13,320 --> 01:13:14,640
Hannah and Lawrence, see you later.

1884
01:13:14,720 --> 01:13:16,360
Pack your bags. Bye-Bye.

1885
01:13:16,440 --> 01:13:19,360
(LAUGHS)

1886
01:13:19,440 --> 01:13:20,960
Rob and Liam,

1887
01:13:21,040 --> 01:13:23,920
your official judging duties
are now over.

1888
01:13:24,000 --> 01:13:25,720
Please join your fellow teams.

1889
01:13:25,800 --> 01:13:26,800
(APPLAUSE)
(LAUGHTER)

1890
01:13:26,880 --> 01:13:28,400
Well done.
Welcome back.

1891
01:13:28,480 --> 01:13:29,880
Welcome back, guys.

1892
01:13:29,960 --> 01:13:31,120
Back to reality.

1893
01:13:31,200 --> 01:13:32,200
Good luck in the kitchen

1894
01:13:32,280 --> 01:13:33,280
when you cook.

1895
01:13:33,360 --> 01:13:34,440
Thank you.

1896
01:13:34,520 --> 01:13:36,840
I'd say it's good to be back,
but nah.

1897
01:13:36,920 --> 01:13:38,080
(LAUGHS)
Judges' power.

1898
01:13:38,160 --> 01:13:39,160
It was an insane day.

1899
01:13:39,240 --> 01:13:40,240
It was like one

1900
01:13:40,320 --> 01:13:41,360
of the best days ever.

1901
01:13:41,440 --> 01:13:42,440
And I got to do it with my brother

1902
01:13:42,520 --> 01:13:43,800
so, pretty special moment.

1903
01:13:45,440 --> 01:13:48,840
The top five.
The best of the best.

1904
01:13:50,800 --> 01:13:54,000
To show that you deserve to be here,

1905
01:13:54,080 --> 01:13:56,280
we thought we'd ramp it up big time.

1906
01:13:58,200 --> 01:14:01,520
I feel like, uh,
the mood is changing.

1907
01:14:04,240 --> 01:14:05,640
There is a lot of tension
in the air.

1908
01:14:05,720 --> 01:14:08,200
Everyone is very nervous right now.

1909
01:14:10,840 --> 01:14:12,600
So, like, what's next?

1910
01:14:13,840 --> 01:14:16,760
We're going back around the country.

1911
01:14:16,840 --> 01:14:19,880
It's time for the ultimate
instant restaurants.

1912
01:14:19,960 --> 01:14:22,160
Oh, no, you're joking.
You're joking.

1913
01:14:22,240 --> 01:14:24,720
Really?
Colin is a funny character.

1914
01:14:24,800 --> 01:14:26,040
He always like to do jokes.

1915
01:14:26,120 --> 01:14:27,720
It must be a joke.
It's a joke.

1916
01:14:27,800 --> 01:14:28,960
It's not funny,

1917
01:14:29,040 --> 01:14:30,360
but it must be a joke.

1918
01:14:30,440 --> 01:14:32,280
Are you serious?

1919
01:14:32,360 --> 01:14:33,360
Instant restaurant

1920
01:14:33,440 --> 01:14:34,960
was the hardest...

1921
01:14:35,040 --> 01:14:37,640
hardest day of our lives nearly.

1922
01:14:37,720 --> 01:14:38,800
And we're gonna do it all again.

1923
01:14:40,480 --> 01:14:41,880
(LAUGHS)

1924
01:14:41,960 --> 01:14:46,840
We are asking for twice
as many dishes to

1925
01:14:46,920 --> 01:14:49,040
give your diners a choice.

1926
01:14:50,400 --> 01:14:55,520
That's two entrees,
two mains and two desserts.

1927
01:14:55,600 --> 01:14:56,880
(LAUGHS)

1928
01:14:56,960 --> 01:14:58,720
Two entrees, two mains,

1929
01:14:58,800 --> 01:14:59,840
two desserts.

1930
01:14:59,920 --> 01:15:00,920
It's an a la carte.

1931
01:15:01,000 --> 01:15:02,600
Yes. Yes, yes, yes.

1932
01:15:02,680 --> 01:15:04,680
We can do this, mum.
(LAUGHTER)

1933
01:15:04,760 --> 01:15:06,520
No way.

1934
01:15:06,600 --> 01:15:08,560
Sitting at the table and everything.

1935
01:15:08,640 --> 01:15:10,160
It's gonna be a few more weeks

1936
01:15:10,240 --> 01:15:13,200
of uh, of fire and hell.

1937
01:15:13,280 --> 01:15:16,720
Over the years,
the ultimate instant restaurants

1938
01:15:16,800 --> 01:15:20,400
have been the make
or break for teams.

1939
01:15:20,480 --> 01:15:22,640
It is as tough as it gets,

1940
01:15:22,720 --> 01:15:25,880
but survive them
and you'll have all the tools

1941
01:15:25,960 --> 01:15:29,840
you need to come back here
to Kitchen Headquarters

1942
01:15:29,920 --> 01:15:31,320
and take out the title.

1943
01:15:34,200 --> 01:15:37,120
And cooking first,

1944
01:15:37,200 --> 01:15:39,760
our judges for the day,
Rob and Liam.

1945
01:15:40,880 --> 01:15:42,800
Yeah, boys, let's go.

1946
01:15:42,880 --> 01:15:45,680
(APPLAUSE)
Let's go.

1947
01:15:45,760 --> 01:15:47,320
We're gonna have to excel.

1948
01:15:47,400 --> 01:15:48,680
Yeah, I think we've got a massive

1949
01:15:48,760 --> 01:15:50,120
target painted on our back

1950
01:15:50,200 --> 01:15:52,080
after our performances in HQ.