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00:00:00Previously, three teams launched their campaigns to become MKR champions.
00:00:08With some of the best dishes MKR has ever seen.
00:00:12My first hand in the season, well done.
00:00:15You could have seen this in a French pastry shop in Paris.
00:00:18That's it.
00:00:20But so far, no one has been able to topple Sydney's Justin and Will on 79 points.
00:00:28We still got this.
00:00:30At the table, a new rivalry emerged.
00:00:34I feel like you're going to be strategic.
00:00:36And you need support.
00:00:38I'm a lot.
00:00:39I'm feeling very disrespected.
00:00:41Yeah, well I think you guys dish it out.
00:00:43Anyway, swiftly moving on.
00:00:45Why are you moving on?
00:00:46Stop asking me, please.
00:00:48Oh, the f**k.
00:00:49Jacinta.
00:00:50Don't come for me.
00:00:53Tonight, we're in Adelaide.
00:00:56You went to the zoo?
00:00:57Yeah.
00:00:58What animal would we be?
00:00:59You're a baboon mate.
00:01:00I asked her.
00:01:01I'm sorry.
00:01:04As boss friends, Maria and Bailey.
00:01:07We're here to win.
00:01:08We want to be on top.
00:01:09Far out.
00:01:10That was incredible.
00:01:11Serve up a fine dining menu.
00:01:14Tick, tick, tick, tick, tick, tick, tick.
00:01:15But the rest of your meals are this.
00:01:17Watch out.
00:01:21But it's a single ingredient.
00:01:24Oh God.
00:01:25That might just send Maria and Bailey crashing to the bottom of the leaderboard.
00:01:30There's something really wrong here.
00:01:31Our hero death to our zero death.
00:01:35This has never happened before.
00:01:37Sorry.
00:01:38Shit, shit, shit, shit, shit, shit, shit.
00:01:40But with an axe to grind.
00:01:42Maria and Bailey have definitely messed with the wrong team.
00:01:45It was a really bad play by them to come at us last night.
00:01:48Mel and Jacinta serve up a slice of revenge.
00:01:52So I did a little bit of digging.
00:01:54I want to let everyone know at the table about Maria.
00:01:58They need to watch out.
00:01:59Yeah.
00:02:00You opened the can of worms, didn't you?
00:02:03She's trying to sway the teams.
00:02:05Tonight, we're on the fancy end of Adelaide's waterfront suburb of Glenelg.
00:02:26Where high-powered business duo Maria and Bailey are fired up and ready to show the competition exactly who's boss.
00:02:37Let's get this instant restaurant ready.
00:02:40Let's do it.
00:02:41Maria and I really feel like we have the recipe to be the next winners of My Kitchen Rules.
00:02:47Today?
00:02:48Yes?
00:02:49We are going to win, right?
00:02:51We are competitive people.
00:02:53We definitely want to beat Justin and Will.
00:02:56They're at the top of the leaderboard right now.
00:02:58We can't tie with them either.
00:02:59That's just embarrassing.
00:03:01We're definitely going for a fine dining type feel.
00:03:04More upper class than some of the other instant restaurants we've been to.
00:03:08Wow, Bailey.
00:03:09We're really putting ourselves up there for success.
00:03:12Maria and Bailey have described to us that they're fine dining.
00:03:16So I think this could potentially be the first real threat for our throne.
00:03:21Medusa.
00:03:22Medusa, it was really a great name for us to come up with because Medusa protects off evil spirits.
00:03:29Now, knowing everybody a little bit more, warding off evil spirits is something that we think that we're definitely going to need in this competition.
00:03:36After I cut Jacinta off last night, she's going to hold a grudge, that's for sure.
00:03:41Oh, for sure.
00:03:42We've had a little bit of beef with them at the table, so I can imagine that they want to win the competition and maybe get us out.
00:03:48Do you think they're going to be strategic?
00:03:50Absolutely.
00:03:51I think even if we give them the best meal they could ever have, it's all fair and love and war until you're losing, honey.
00:03:56Oh my God.
00:03:57And then that goes straight out the window.
00:03:59Maria and Bailey talk a big game.
00:04:02But I am hoping that they don't deliver.
00:04:05Yeah.
00:04:06Let's cook as good as we can so they don't have anything to complain about.
00:04:11Are we ready?
00:04:12It's great.
00:04:13Let's do it.
00:04:14Let's get out of here.
00:04:17Let's go to Woolworths.
00:04:18I've got my checklist here.
00:04:20With their instant restaurants set to impress, Maria and Bailey have just under four hours to shop and prep their dishes before their hungry guests arrive.
00:04:31I'm very confident.
00:04:33We're here to win.
00:04:34No one can stop us.
00:04:36Let's go, baby.
00:04:38Dance, dance, dance.
00:04:40We're at the bottom of the leaderboard.
00:04:42Maria and Bailey are up tonight.
00:04:44I've got huge expectations.
00:04:46Oh.
00:04:47They're the bosses.
00:04:48So I'm expecting them to absolutely bring it.
00:04:50We can't forget anything.
00:04:52We need to be on top of everything.
00:04:53There's no room for errors, Bailey.
00:04:56Our confidence comes from how well we deliver in our personal lives.
00:05:01Right at the traffic lights.
00:05:03We both are business people.
00:05:06I own Blondie's cookie business.
00:05:08I'm the general manager of five successful recruitment companies.
00:05:12We don't want to just deliver average.
00:05:14We want to deliver the best that we possibly can.
00:05:16I'm feeling pretty confident.
00:05:18Nothing will go wrong.
00:05:19Easy peasy.
00:05:20Easy.
00:05:23Let's go.
00:05:24Let's go.
00:05:25Okay, lemons.
00:05:26Such a Mediterranean ingredient.
00:05:28Remember what Colleen Manu said about Anna Marie's?
00:05:31More lemons.
00:05:32More lemons.
00:05:33I'm expecting really big things from them tonight.
00:05:35Especially from Maria.
00:05:37Hmm.
00:05:38Because she really talks a good game when it comes to the Greek cuisine.
00:05:41Do you prefer traditional or do you prefer more...
00:05:44Bring on the traditional.
00:05:46That's all I can say.
00:05:47Bring it on.
00:05:48Or do you prefer a mud infusion of Greek?
00:05:50Hey.
00:05:51Oh, I just got licked.
00:05:55Alright, Maria and Bailey.
00:05:57Interesting little menu.
00:05:59Anna Marie, traditional Greek.
00:06:01I reckon this is the other end of the spectrum.
00:06:03And it's not traditional whatsoever.
00:06:05Can we please have 1.5 kilos of Greek feta cheese?
00:06:09For entree, we are making Spanakopita raviola with feta creme, crispy leeks and dill oil.
00:06:15So Spanakopita is usually a spinach feta filo pie, but obviously this time they're using pasta.
00:06:21I think it sounds delicious, innovative.
00:06:25If they can't deliver, they could actually top the little bowl tonight.
00:06:28Can we please have some maricotte?
00:06:30Sure.
00:06:31For Maine tonight, we are making a maricotte citrus beer block with charred leek.
00:06:36This main course sounds quite nice with a little bit of a French knot with a beurre blanc.
00:06:42A beurre blanc is translated as a butter sauce and very good to go with a piece of fish.
00:06:48Here's your fillets.
00:06:49Thank you, sir.
00:06:50I think this dish, it reads simple, but it's quite technical and difficult.
00:06:54And especially doing a beurre blanc sauce for a French chef, I think it would be very bad.
00:06:59With shopping out of the way, these boss besties have just three hours to prep their show-stopping meal before their guests walk through the door.
00:07:10Shopping is unpacked.
00:07:12Time to hit the kitchen.
00:07:13All right, let's do our eight friends.
00:07:17You go first and I'll tie you up.
00:07:19That's okay, put it on, put it on.
00:07:21Are you excited to cook?
00:07:22I'm so excited.
00:07:23I'm ready to get tens across the board.
00:07:26Yep.
00:07:27Finally got into the kitchen.
00:07:28Tonight, we will over-deliver on people's expectations.
00:07:32There's a lot of pressure.
00:07:34Let's show them what good food really is.
00:07:36Let's do it.
00:07:37Let's go.
00:07:38In this competition means so much to both of us.
00:07:41We love cooking.
00:07:42That's why we're here.
00:07:43We want to do the best that we can.
00:07:45And most importantly, we're here to win the competition.
00:07:48We're going to start with the panna cotta.
00:07:50We want to see the gelatin to be nice and soft.
00:07:53It's almost there.
00:07:54For our dessert, we're serving a Greek yogurt panna cotta with citrus, thyme, honey gel and pastelli.
00:08:02All right.
00:08:03Panna cotta, classic, but not classic.
00:08:06It sings of grace to me, but it has to have the jiggle.
00:08:09Doesn't have the jiggle?
00:08:10Forget about it.
00:08:11It's very important to bloom the gelatin in cold water.
00:08:14Make sure that it sets on time.
00:08:16My biggest concern is the panna cotta and how it's going to set.
00:08:19It needs a bit of jiggle to it.
00:08:21So we've got our panna cotta mixture ready.
00:08:23We need to pop that in the mould.
00:08:25So we're going to put them in the fridge?
00:08:27Yes.
00:08:28We need to keep these in for like four to six hours to make sure that they have set properly.
00:08:34So while the panna cotta mix is coming together, I'm just going to start the pasta for our entree.
00:08:40Can you get some eggs?
00:08:41You're always the boss in the kitchen.
00:08:43Yes, I am.
00:08:44You're a control freak is probably the best way I could say it.
00:08:46No, I'm not a control freak.
00:08:47No, I'm not.
00:08:48I'm definitely the boss in the kitchen today and any day.
00:08:51And Bailey is the bitch in this kitchen.
00:08:55Sorry, Bailey.
00:08:56This is my space.
00:08:58Now, just to check mum.
00:09:00Did you call me mum?
00:09:01Yeah.
00:09:02I definitely called you mum.
00:09:04Because that's how you are in the kitchen.
00:09:07I actually quite like not being the boss for once.
00:09:09It's really nice to be in the kitchen and just getting told what to do.
00:09:12You're the head chef.
00:09:13I do what I'm told.
00:09:15And it's the best way to be.
00:09:16No one else can call you a bitch.
00:09:18Like, because you are my bitch.
00:09:20I mean.
00:09:21And you're only my bitch in the kitchen.
00:09:24Touchdown in Adelaide.
00:09:29You mean Radelaide?
00:09:30So true.
00:09:31First time in Adelaide.
00:09:32It's another state ticked off the list.
00:09:36We're at the bottom of the leaderboard with 65.
00:09:42With that score, I'm sure there was some serious chat about our food.
00:09:46Well, I can't wait to find out.
00:09:47I feel like that everyone's going to have a lot to say about our instant restaurant.
00:09:51Especially from the Melinda Center.
00:09:54Maria and Bailey made a mistake by coming at us last night.
00:09:59They came at the wrong team.
00:10:00That's pissed me off, to be honest.
00:10:02So I did a little bit of digging.
00:10:04I want to share that information with the table.
00:10:06They need to watch out.
00:10:07Yeah.
00:10:08Let's go.
00:10:11Holy mansion.
00:10:12How's a three-story house?
00:10:13That was insane.
00:10:14You definitely don't come across these houses in Logan.
00:10:22Oh my God.
00:10:23Let's go greet our guests.
00:10:25We have probably talked a relatively strong game at the table.
00:10:29My heart's pounding.
00:10:30Shh.
00:10:31It's fine.
00:10:32I've got to expire.
00:10:33We do know what we're doing in the kitchen.
00:10:35We just want to deliver that expectation, if not more.
00:10:39Hello.
00:10:40Hello.
00:10:41Hello.
00:10:42Hello.
00:10:43Hello.
00:10:44Nice to see you, Gun.
00:10:46Oh yeah.
00:10:47Nice to see you.
00:10:48I saw big, beaming smiles.
00:10:49I feel like we're in for a good night.
00:10:51Strap in.
00:10:52Here we come.
00:10:53We're in for a ride.
00:10:54Are you ready?
00:10:56Oh my gosh.
00:11:03Wow.
00:11:05That's fantastic.
00:11:07Yeah.
00:11:08This is very elegant.
00:11:09Let's call them the business couple.
00:11:11This is what we expected.
00:11:12Lifts in houses.
00:11:13Who has a lift in their house?
00:11:15Not me.
00:11:16This is bougie.
00:11:17It's beautiful.
00:11:18Luxurious.
00:11:19Yeah.
00:11:20Yeah.
00:11:21I feel like I'm in a beautiful restaurant.
00:11:23Oh, okay.
00:11:24Giving very premium vibes.
00:11:28I just don't think they're going to bring with the cooking.
00:11:31Hi everyone.
00:11:32Welcome to Adelaide.
00:11:33We're so excited to have you at an instant restaurant.
00:11:36Medusa.
00:11:41What it means in the actual ancient Greek is that she is a protector and she actually warns off evil spirits.
00:11:48We need to get rid of these evil spirits, so thank God that they've said that.
00:11:53I know exactly who they're talking about.
00:11:56Warning off the evil spirits.
00:11:58Warning off the negative energy.
00:11:59Like, are you having a dick at us?
00:12:01Are you saying that, like, we're bringing that to the table?
00:12:04I just feel like there's something at play here.
00:12:06It feels weird.
00:12:07I don't like it.
00:12:08And hopefully we'll give you some great food on your plates.
00:12:11Yay!
00:12:13Hope you're hungry.
00:12:14See ya.
00:12:15Yay.
00:12:16Cheers to snake heads.
00:12:18Cheers.
00:12:19Cheers.
00:12:20Cheers.
00:12:21Cheers.
00:12:22Amazing.
00:12:23What do you think the theme?
00:12:25Medusa.
00:12:26Evil spirits.
00:12:27Wow, Medusa.
00:12:28I do know that.
00:12:29You just can't look at Medusa's face.
00:12:30Bit scarier.
00:12:31Snakes coming out of the head.
00:12:34And they've all got...
00:12:35So who's the snake here, then?
00:12:42Michael.
00:12:43Who would you call the biggest snake at the table, then?
00:12:46If we're allowed to plead the fifth...
00:12:49It's definitely Jacinta for me.
00:12:51I'm just fending her off every time I'm at this table.
00:12:55Were there any discussions at the table that we missed out on last night?
00:12:58Was there any heat?
00:13:03Anything exciting happened?
00:13:04Mmm...
00:13:05Super quiet.
00:13:06Yeah.
00:13:07Yeah, I think we are very quiet tonight.
00:13:11Okay, I feel like a lot of hostility.
00:13:13There was actually...
00:13:14Not more.
00:13:16Mel and Jacinta are definitely tiptoeing a bit around the table
00:13:19about what happened at Michael and Riley's restaurant last night.
00:13:23If those comments were made behind my back, I would want to know.
00:13:26There was a comment made by Jacinta.
00:13:30Is anyone else going to be strategic?
00:13:34Well, no, I'm not going to be...
00:13:35Is anybody going to be strategic?
00:13:37Because we want them here or we don't?
00:13:41Oh, yeah, that was a slip up.
00:13:43So not strategic.
00:13:44Again, that was a slip.
00:13:45A Freudian slip.
00:13:46Hey, Siri, what does fraudient slip mean?
00:13:50A verbal error or slip of the tongue
00:13:53that reveals unconscious thoughts or desires?
00:13:56Hello, Jacinta.
00:13:57You were thinking it.
00:13:58You said it by accident.
00:13:59By saying that, it's very clear that Jacinta has been strategically scoring us.
00:14:04Do you want me to get you the shovel to get out of this hole?
00:14:06No, because I don't think I'm in a hole.
00:14:10Thanks for the pick up, but I did not mean that.
00:14:13What so ever.
00:14:15I'm smelling something and it's not the olive leaves.
00:14:19It's definitely a scent of bullshit.
00:14:22B.S.
00:14:23To me, it smells like Michael.
00:14:24Every time he talks, I have to, like, probably my mouth.
00:14:27The stench of it reeks.
00:14:30It does seem like Mel and Jacinta are in a bit of damage control.
00:14:35But a sneaky suspicion, that's because they're yet to cook.
00:14:38We still are yet to cook, yeah.
00:14:40I am starting to see a lot of Mel and Jacinta's game.
00:14:45They're bringing it all to the table.
00:14:47Their cards are shown.
00:14:48They're in this competition to win it.
00:14:50And they are playing a strategic game.
00:14:52Who are we really talking to here?
00:14:54Who is the snake at the table?
00:14:57Michael is really annoying me.
00:15:00We don't want that kind of heat.
00:15:02We're cooking soon.
00:15:03So I've done my research.
00:15:05I've looked up Maria.
00:15:06And I want to let everyone know at the table about Maria.
00:15:09And just take the heat off us for, like, please.
00:15:26I've got the power.
00:15:27I've got the power.
00:15:28I've got the power.
00:15:29I've got the power.
00:15:30I've got the power.
00:15:31I've got the power.
00:15:32I've got the power.
00:15:33Ready?
00:15:34Let's go.
00:15:38Oh, my God.
00:15:39Shit.
00:15:40Okay.
00:15:41Okay.
00:15:42We got this?
00:15:43Yes.
00:15:44Sweet afterbrake.
00:15:45Sweet afterbrake.
00:15:46Let's go.
00:15:47Okay.
00:15:48Hello.
00:15:49Hello.
00:15:50How are you, mate?
00:15:51You good?
00:15:52How are you, mate?
00:15:53Wow.
00:15:54They are dressed really well for our restaurant.
00:15:56They're going to be the showstoppers at the end of the table.
00:15:58How are you?
00:15:59You only get one from me.
00:16:01I need some brownie points from them, too.
00:16:04Hello, hello.
00:16:05How are you?
00:16:06How are you?
00:16:07How are you?
00:16:08How are you?
00:16:09How are you?
00:16:10Good evening.
00:16:11Hello.
00:16:12Welcome, Colin Minou, to our wonderful instant restaurant.
00:16:17Medusa.
00:16:18So for tonight, our cuisine that we've chosen is more like a Mediterranean feel with lots of
00:16:25Greek notes to it.
00:16:26If you can please open your menus.
00:16:28Ooh.
00:16:29For an entree tonight, we're having a spanakopita raviolo with feta creme, crispy leeks, and
00:16:40dill oil.
00:16:41I only saw like one or two things that were Greek.
00:16:44Maybe they just didn't want to go head to head with us.
00:16:46Yeah.
00:16:47Who knows?
00:16:48Maybe we're just too much competition for them.
00:16:50For mains, we're having a murray cud with citrus beer blanc and charred leek.
00:16:55For our dessert, we're having a Greek yogurt panna cotta with citrus, thyme honey gel, and
00:17:02pastelli.
00:17:03This menu definitely intimidates me.
00:17:05On first glance, it could definitely topple us from the top.
00:17:09It sounds like a very, very nice menu, by the way.
00:17:13On paper.
00:17:16Let's see if you deliver.
00:17:17We can.
00:17:18We can.
00:17:23Oh, Jacinta, I've just realised you're going to have to eat everything tonight.
00:17:28I know!
00:17:29Yay!
00:17:30Yes!
00:17:31I'm excited.
00:17:32I went hungry last night.
00:17:34I couldn't eat anything on the main.
00:17:37Oh, my God.
00:17:39Jacinta, you're making such a big deal out of it.
00:17:42Hold on, let me just take a note.
00:17:43I'll send it to my imaginary customer service department.
00:17:46I think it looks amazing.
00:17:49I think it looks fancy.
00:17:50I feel like there's some really amazing balanced flavours here.
00:17:55Are you sweating, darling?
00:17:57Are you sweating?
00:17:58Obviously, I'm nervous, but to be honest, I didn't expect anything less from Maria and Bailey.
00:18:04Like, if they can nail everything, I just hope somebody else slips.
00:18:09We're at the bottom of the leaderboard.
00:18:10I am worried.
00:18:11Somebody has to go home, and I don't want it to be us.
00:18:16So I did a little bit of digging.
00:18:19Dick, dick, dick, bing!
00:18:20Time to attack.
00:18:22While I'm at Adelaide, I wanted to try one of Maria's famous cookies.
00:18:26But while I was looking her up, I actually saw that she has two businesses.
00:18:29She has a cookie business, and she has a pastry business.
00:18:33And then now we're like, okay, they're actually really good at what they do.
00:18:37It's legit.
00:18:38So when we're just home cooks.
00:18:41They're definitely a team to be looking out for.
00:18:43Speaking of snakes earlier, hey?
00:18:47My intent to let everyone know at the table about Maria's second business
00:18:51was just take the heat off us, because we are cooking very soon.
00:18:54So we need to be smart.
00:18:57You opened the can of worms, didn't you?
00:18:59The reason Mel brought up her research at the table was quite clear.
00:19:02She's trying to sway the teams.
00:19:04Mel is trying to throw shade on Maria and Bailey,
00:19:09while they're not at the table, while they can't defend themselves.
00:19:12We wanted to know what we're up against.
00:19:13And then once we actually did do a deep dive, we're like, oh shit.
00:19:17As much as they like to say that they're not strategic,
00:19:20you can't get more strategic than that.
00:19:22Coming up.
00:19:24This dish is absolutely delicious.
00:19:27Expectations are high.
00:19:29The rest of your meals are this.
00:19:31Watch out.
00:19:32But one kitchen slip up.
00:19:34I'm freaking out, Maria.
00:19:35There's something really wrong here.
00:19:37That could be our hero dish to our zero dish.
00:19:41Could unleash the critics.
00:19:43There wasn't a huge amount of flavour.
00:19:46It just makes me want to throw up.
00:19:48And bring it all crashing down.
00:19:50Bailey did stuff up.
00:19:52He will have to live with that.
00:19:54How you feeling?
00:19:56Pretty average.
00:19:57The almighty Medusa.
00:19:59They have fallen.
00:20:06In the upmarket Adelaide suburb of Glenelg,
00:20:09boss besties Maria and Bailey are preparing their entree.
00:20:14Spanakopita raviolo.
00:20:16I'm just going to start the filling for our raviolo,
00:20:19which is our entree.
00:20:21We're making a Spanakopita filling,
00:20:23so we want to have leek, spring onion and spinach.
00:20:27We want the feta creme to be nice, salty, light and airy.
00:20:32And hopefully that will be the best entree for the season.
00:20:37This entree is a showstopper,
00:20:39wrapped together in a beautiful little raviola.
00:20:42It's so different in a modern way that people haven't seen before.
00:20:46We just need to be very careful how we handle the dough
00:20:49so it doesn't break.
00:20:51The expectations are higher for us
00:20:52because we have been saying to everyone
00:20:54that we're at this competition to win.
00:20:56Yes.
00:20:57There's going to be a lot more pressure.
00:20:58Definitely, they're going to be very critical
00:21:00and there will be some strategic scoring happening tonight.
00:21:04Because we have talked quite a big game,
00:21:07there's going to be a few people at the table
00:21:08that are going to be hypercritical.
00:21:10For example, we've got Jacinta and Mel.
00:21:13They can play that game if they like.
00:21:15I mean, I don't care.
00:21:17I only care what we're doing
00:21:19and I know that we're going to deliver tonight, Bailey.
00:21:21We need to prove to the judges and the other teams
00:21:23that we have the technique, we have the experience,
00:21:27we have what it takes to win.
00:21:29I trust you.
00:21:30Fantastic.
00:21:34Lol.
00:21:35This is the first time in Adelaide, no?
00:21:37First time in Adelaide.
00:21:38I absolutely love it.
00:21:39Why do you like Adelaide?
00:21:40You can go to the zoo and then the beach.
00:21:42It's great.
00:21:43You went to the zoo?
00:21:44Yes, we did.
00:21:46Lol and Lol went to the zoo.
00:21:47Sounds like a kid's book, hey?
00:21:49I love animals so much.
00:21:51Yeah.
00:21:52Modern people?
00:21:53Yes.
00:21:54What animal would we be?
00:21:55You're a baboon mate.
00:21:56I asked her.
00:21:57Oh, sorry.
00:21:59We were actually thinking about this.
00:22:00Yeah, we were.
00:22:01Okay, do it.
00:22:02Let's start with Michael.
00:22:03Michael.
00:22:04Michael reminds us of a penguin.
00:22:06Oh.
00:22:07That's not what I expected.
00:22:08Riley?
00:22:09Pelican.
00:22:10I don't know why.
00:22:11Yeah, cool.
00:22:12Thanks, yeah.
00:22:13Well, I mean, look at what you're wearing.
00:22:15Well, this is a penguin, not a pelican.
00:22:17Oh, I don't know the difference.
00:22:19Well, you're getting a tooth.
00:22:20They're like, hey, it's not personal.
00:22:22Oh, well.
00:22:23One of you is a sea lion.
00:22:25Go like this.
00:22:26Do you know that?
00:22:28That's like an angry kangaroo.
00:22:32Two.
00:22:33A billy goat.
00:22:35Baa.
00:22:36Baa.
00:22:37Baa.
00:22:38She used to baa.
00:22:39Mel did remind us of a giraffe.
00:22:41I loved it.
00:22:43And then meerkat.
00:22:44Jacinta.
00:22:45Meerkat.
00:22:46Yes.
00:22:47Am I literally at this table talking about animals?
00:22:51And now, Manu and Colin.
00:22:53What is Colin?
00:22:54I would say guinea pig.
00:22:56It's very manly.
00:22:59Manu.
00:23:00Tapir.
00:23:01They kind of look like anteaters.
00:23:04Why, because of the size of my nose?
00:23:06It's alright, man.
00:23:08We could have been a lion.
00:23:10Yeah, you can be a tiger.
00:23:11Too late now.
00:23:12I think the craziest animals around this table, Michael, Mel, Jacinta, think they need
00:23:19to be taken back to the zoo.
00:23:24Oh, my God.
00:23:25Bailey, I just had a split on one of my raviolis.
00:23:30This one just opened.
00:23:33It's cracking up.
00:23:34This is not great, Bailey.
00:23:36We are losing raviolis.
00:23:37Yeah.
00:23:38This one, and I think this one too.
00:23:40There's a little one.
00:23:41We've lost a few raviolo just from them being too thin and causing a little bit of breakage.
00:23:46This is not good.
00:23:47When we put it to, like, boil, it's just...
00:23:49It's gonna open.
00:23:50It's gonna open.
00:23:51All the filling will be gone.
00:23:53They're so thin.
00:23:54They could split at any time while we're cooking, and there's no way to save it after that.
00:23:59You can't serve it.
00:24:00It's all gone.
00:24:02Do we have time for another batch?
00:24:03I don't think we have time.
00:24:05We're gonna have to make it work.
00:24:07Okay, we're gonna have to go with what we've got.
00:24:08We don't really have another option.
00:24:10We've got 12 guests and only 12 good raviolos.
00:24:14That's only just enough for each guest.
00:24:17So that means we have no spares at all.
00:24:19That's none for backups to taste it all together.
00:24:22It means that we don't have any room for mistakes.
00:24:26Spanakopita raviolo, feta cream, crispy licks, and dill oil.
00:24:31Are you excited?
00:24:32Spanakopita is traditionally done with filo.
00:24:34So to have the filling inside of a raviolo is very different.
00:24:38How can you call it spanakopita?
00:24:41Pita, if there's no pita.
00:24:43Maria, show us the passport because I'm kind of wondering how Greek you are.
00:24:49So can the modern Greek be the traditional Greek, do you think?
00:24:53No.
00:24:54I still don't think it will.
00:24:55What is even modern Greek anyway?
00:24:58What, what?
00:24:59I'm assuming smaller portions.
00:25:01Yeah, exactly.
00:25:02We expect from Maria and Bailey that fine dining.
00:25:05You want a nice thin pasta that still holds its shape.
00:25:08You don't want to overcook it and it all falls apart and it's all mushy.
00:25:11We want el dente.
00:25:12Yes.
00:25:13Stop it, you.
00:25:14El dente.
00:25:19I'm freaking out, Maria.
00:25:23Yeah, okay.
00:25:24It's bubbling.
00:25:25Okay.
00:25:26Just do the good ones.
00:25:27Go in, get four.
00:25:28Okay, one, two.
00:25:29At this stage we're feeling really, really nervous.
00:25:32Okay.
00:25:33Good luck.
00:25:34We need to be really careful with the boiling of the raviolas that we have right now.
00:25:39This is a lot more stressful than I imagined.
00:25:41Yeah, that's very stressful.
00:25:42If we can nail all the ones that we have, we'll be able to serve just enough.
00:25:47Are you confident right now?
00:25:48Not really.
00:25:49I'm scared that some of them are going to break apart.
00:25:52If we ruin one by boiling, we are screwed.
00:25:55All right, so Bailey, take it out.
00:25:57You ready?
00:25:58Yes.
00:26:00Okay.
00:26:01One.
00:26:02Yeah.
00:26:03I'm just being extra careful.
00:26:05Yes, I'm going slow and control.
00:26:08Inside I can tell that we're both screaming quietly but really loudly.
00:26:12We need to cook them perfectly.
00:26:14You happy with that?
00:26:15Yes.
00:26:16Okay.
00:26:17Do you think that's enough?
00:26:18We're going to make it enough.
00:26:19Yeah.
00:26:20It's going to be perfect.
00:26:21We're going to just make it.
00:26:22The raviolas are looking good so far.
00:26:25None of them have split.
00:26:26The texture is really good and we have just enough to plate.
00:26:30Only thing that I am nervous about is we have no spares to even test or try our raviolo.
00:26:37We have no idea if it tastes good or not.
00:26:40We start plating some.
00:26:42This entree is such a great and important dish for us to impress.
00:26:47You got this.
00:26:48You got this.
00:26:49Calm down.
00:26:50We're really trying to add some extra pizzazz to these dishes.
00:26:52We have the oil for vibrant colour on the plate.
00:26:56On top of that we're serving a feta creme that will give us a salty kick.
00:27:02And the crispy lick adds a layer of texture.
00:27:05Just make them look pretty.
00:27:06Just cover it.
00:27:07Yeah.
00:27:08Our entree is definitely a 10 for presentation.
00:27:11But we haven't been able to try all the elements together.
00:27:14So we have no idea if it tastes good or not.
00:27:17Are you feeling confident with that?
00:27:18I do.
00:27:19Alright.
00:27:20Menu.
00:27:21Colin.
00:27:22Let's go.
00:27:23Let's go.
00:27:24Let's go.
00:27:25Let's go.
00:27:26Let's go.
00:27:27Let's go.
00:27:28Let's go.
00:27:29Let's go.
00:27:31Entree is served.
00:28:01We've really put a lot of effort into a more modern twist of traditional food.
00:28:26Changing a classic dish always is a risk, but I just hope that all the flavours will
00:28:33be beautiful paired together.
00:28:35My heart is racing like you would not believe.
00:29:12We actually didn't have enough.
00:29:19Maria and Bailey have just served their spanakopita raviolo entree to the judges.
00:29:30So did you guys try this all together?
00:29:37We actually didn't have enough.
00:29:44Thanks guys.
00:29:45Oh my god, I'm worried they don't like it.
00:29:51Bon appetit.
00:29:52That is a lot.
00:29:53I love you.
00:29:54I love you.
00:29:55I love you.
00:29:59I love you.
00:30:00I love you.
00:30:01I love you.
00:30:02I love you.
00:30:03Wow, that's insane.
00:30:13That saltiness, you're beautiful.
00:30:16I looked at Justin and were like,
00:30:19I told you, I told you,
00:30:23this is exactly what they were going to do.
00:30:27I like it.
00:30:28It's just, you know, the texture, the flavour, it is all there.
00:30:37We could be in some serious trouble here.
00:30:39Every bite I took, took me to a different place of the Mediterranean.
00:30:44I think that they've nailed this dish.
00:30:48There's a little bit of Greek, there's a little bit of Italian.
00:30:51Can't fault them.
00:30:52It was like a dagger to the heart.
00:30:55I pretty much thought our night is over.
00:30:58I love the flavour combination.
00:31:00I think they cooked the pasta perfectly.
00:31:02I still like tradition, but I really liked this.
00:31:05Oh my gosh, that was just so good, so yum.
00:31:08I just wasn't expecting the modern twists on this dish to be this good.
00:31:14For me, the ravioli was cooked perfect.
00:31:16It was that little bit of al dente.
00:31:19Far out.
00:31:20That was, yeah, that was incredible.
00:31:23My pasta, I think I would have liked it a little bit softer.
00:31:25And also a bit of salt and pepper.
00:31:28We're going to call it as it is and we're going to actually critique every little element because they've come for us.
00:31:34So we are ready to judge every single component.
00:31:38Are you intimidated by this dish?
00:31:40I'm going to say no.
00:31:43I just, no.
00:31:46Mo and Jacinta are definitely here to play in this competition and they've got a strategy in place and they're willing to do anything so that they're not on the bottom.
00:31:54They needed like a bit of pepper or some spice just to lift it a little bit.
00:31:59I don't know how to take Jacinta when she says something like that because that is by far the best dish we've seen so far.
00:32:05I'm intimidated.
00:32:06We're winning.
00:32:07I don't know how to take it.
00:32:07I don't know how to take it.
00:32:07I don't know how to take it.
00:32:12I'm still really nervous about what they're going to say.
00:32:18I just hope that all the flavors will be beautiful paired together.
00:32:24Maria and Bailey for Entryu cooked Spanaco Pitta Raviolo with feta cream, crispy lich and dill oil.
00:32:31Following to what my colleague Colin asked her there on, have you tried this dish altogether?
00:32:39Not tonight.
00:32:45Because if you tried it, you would have known this dish is absolutely delicious.
00:32:55The technique, the flavor, the different layers of textures, tick, tick, tick, tick, tick.
00:33:08Ravioli itself was done perfectly.
00:33:10That feta cream really brought a beautiful saltiness to the dish.
00:33:16The crispy lich just gave another texture.
00:33:19That really lifted the dish with the flavor too.
00:33:21My biggest problem is I wanted just more.
00:33:24Like more spinach, more ravioli.
00:33:27But, you know, great start.
00:33:29And it just sets up the whole meal.
00:33:31If the rest of your meals are this, watch out.
00:33:36In my opinion, having that there's not enough on the plate is probably the best critique we could get
00:33:42when they enjoy every part of the element.
00:33:44How are you guys feeling after a critique like this?
00:33:46Over the moon.
00:33:50I'm going to cry.
00:33:51Oh my God.
00:33:52Happy tears.
00:33:53Happy tears.
00:33:54Happy tears.
00:33:55The key is consistency.
00:33:57Make sure we get a great two-course after this.
00:34:01We're going to work hard.
00:34:02All right.
00:34:02Good luck.
00:34:03Bye.
00:34:09Oh my God.
00:34:10Oh my God.
00:34:13Wow.
00:34:13That is so good to hear.
00:34:16Holy crap.
00:34:18We are both so proud.
00:34:20We nailed it.
00:34:21What we're going to do is after this, we need to make sure that we deliver our main just as good as we delivered this.
00:34:26Yes, we got this, baby.
00:34:27We got this.
00:34:28We're definitely going to get this main course just as good, if not better.
00:34:32Okay, you do the beer blanc.
00:34:34I'm taking the fish.
00:34:35For main, we are serving a Murray Cod with a citrus beer blanc and charred leek.
00:34:41The wow factor of the dish, Bailey, would definitely be the beer blanc.
00:34:44It's the real hero of the dish.
00:34:46Yes.
00:34:46A beer blanc is a beautiful French butter sauce.
00:34:50You've been mastering this for the last two years.
00:34:53We just need some white wine.
00:34:55I've got that here.
00:34:57We know we can nail this and it will be a worthy 10 from the judges.
00:35:02So now we're going to start to add the butter off the heat.
00:35:04Mm-hmm.
00:35:05It's not a thick sauce.
00:35:06It should be a thin, runny and smooth consistency.
00:35:11I'm going to go ahead with one of the pieces.
00:35:14Okay.
00:35:15There's so many things that could go wrong.
00:35:18Cooking fish for 12 people at the same time, that is just a challenge on each other.
00:35:23I need you to be out of here though, I see.
00:35:26Well, I need to, I can't have to wait until this is finished.
00:35:30Yeah, you can finish that off the heat with a stick.
00:35:32In the kitchen, Maria's in charge.
00:35:34As friends, I'm probably more of the bossy person.
00:35:38If Maria was to give me advice for my business, I probably would go.
00:35:41Mm.
00:35:42Next.
00:35:43All right.
00:35:44So I'm just going to pop everything straight in here, Maria.
00:35:47Yes, please.
00:35:48We really want to win this competition.
00:35:51For this main course, we know it's going to be a 10 worthy dish.
00:35:55Right now, it's looking a little bit thick.
00:35:59Oh, God.
00:36:02How are you going there, Bailey?
00:36:04Yeah, not good.
00:36:05Not good?
00:36:06No.
00:36:07Why?
00:36:08I don't love the consistency.
00:36:10Can you check the evenness?
00:36:12I'm not happy with.
00:36:13Okay, can I check?
00:36:14Yeah, have a look.
00:36:15There's something really wrong here.
00:36:16It's thickening way faster than it normally does.
00:36:20And the consistency is just wrong.
00:36:24Oh, yes.
00:36:25That is very thick.
00:36:26Yeah.
00:36:28I really don't love it.
00:36:31Okay, that's a really nice disaster, Bailey.
00:36:34Well done.
00:36:35We did it.
00:36:36I just don't understand what went wrong.
00:36:41Did you do 300 grams wine, 300 grams orange, 300 grams lime?
00:36:46Didn't you put the wine in?
00:36:51Shit, shit, shit, shit, shit, shit, shit.
00:36:53I never put the wine in.
00:36:54I thought you put the wine in.
00:36:56You never put the wine in in the beginning.
00:36:58No.
00:37:01That's why.
00:37:03This is a French sauce.
00:37:06We're going to be serving it to a Frenchman.
00:37:09We are screwed.
00:37:16In Adelaide, the plot thickens,
00:37:19as Maria and Bailey's beurre blanc sauce for Maine
00:37:22isn't going to plan.
00:37:24Oh, God.
00:37:25Right now, it's looking a little bit thick.
00:37:28I finally realised that I've forgotten the wine.
00:37:32The wine is supposed to go in the very beginning stages of the beurre blanc.
00:37:38Is there any way that we can save this sauce?
00:37:41I don't know how to save a beurre blanc.
00:37:43I just know how to make it from scratch.
00:37:45Oh.
00:37:47Bailey.
00:37:48That's shit.
00:37:49This is a huge element on our dish.
00:37:52This should have been the hero.
00:37:55But now it's potentially a disaster.
00:37:57I mean, I'm really disappointed because I've never made a mistake like that before.
00:38:00And I'm so sorry I screwed it up.
00:38:02I've done this dish a hundred times.
00:38:06I guess when the pressure gets you in the kitchen, sometimes you forget things.
00:38:10We can't not serve it.
00:38:12Beurre blanc is definitely not a sauce you can rush.
00:38:16You can't put it together in five or ten minutes.
00:38:18We're going to just have to serve it as it is.
00:38:20That could be our hero dish to our zero dish.
00:38:24I'm excited for this cod.
00:38:33I'm not too familiar with the beurre blanc.
00:38:36It's a classic French sauce.
00:38:39Like, it's one of the mother sauce of French cuisine.
00:38:41And it's a perfect sauce to go with fish, if done well.
00:38:45Look, I don't know much about beurre blanc sauce,
00:38:47but it's a risky move serving it up to the sauce master menu.
00:38:50So who's cooked this sauce before anybody?
00:38:53Riley has.
00:38:55How hard is it to make?
00:38:56Traditional beurre blanc sauce is hard to make.
00:38:59It's quite a loose sauce.
00:39:03It's not like a thick sauce.
00:39:05It's a butter-based sauce, so it's meant to be really loose.
00:39:07It almost coats the fish.
00:39:09And it's really hard to balance the flavours from citrusy and vinegary.
00:39:13And if they do it well, we're in trouble.
00:39:16For this dish, the murray cod,
00:39:19it's on the relatively easier side from my perspective.
00:39:2312 pieces of fish to cook perfectly is easy.
00:39:26For the meat master.
00:39:33I'm sorry.
00:39:34Michael is not the meat master.
00:39:42That was evident in his main meal last night.
00:39:45You've been way overconfident, and it's embarrassing.
00:39:49Let's be honest.
00:39:50I love meat.
00:39:52I think Michael and all his tongues needs a shovel and bury that deep so no one has to hear that BS again.
00:40:00Look, Bailey, it is what it is.
00:40:04Stop plating it.
00:40:05I'm going to bring some fish.
00:40:07Let's just get something out.
00:40:09We don't have enough time to salvage the beurre blanc, and it's not where it should be.
00:40:15It's way too sick.
00:40:17Oh, Bailey.
00:40:18With the fish, I notice there are a couple of different sizes.
00:40:22I'm concerned that some of them could be dry.
00:40:24I feel like we might have overcooked them slightly.
00:40:28I feel embarrassed serving this to the judges and our guests.
00:40:34I've got a feeling there's going to be some strategic scoring.
00:40:38Now we'll just say, are you overestimated?
00:40:40And then they'll score lower.
00:40:42We have a plate full of really low quality elements.
00:40:47We've got the fish.
00:40:49We've put the leeks on top.
00:40:51I'm just expecting them to spit it out, to be honest.
00:40:55This one for Manu.
00:40:57And this one is for Colin.
00:41:00Let's hope that Medusa and the gods are praying for us.
00:41:03Yes, good luck with that.
00:41:06We've had a really great entree, but this main is worse than a disaster.
00:41:13That is so bad.
00:41:21Serving the main to the judges.
00:41:45It's just a mortifying experience.
00:41:48I'm sorry, what are we meant to do with this?
00:41:57It just looks like there's smeared butter on the plate and then plopped a piece of fish
00:42:02on it and then there's some leek over that side.
00:42:04They may be eating some humble pie.
00:42:06Maria looked really unhappy and Bailey wasn't like literally giving anyone any eye contact.
00:42:22We wanted to get some tens for tonight.
00:42:25This is not what we had in mind.
00:42:28Right now I'm feeling we're going to be at the bottom of the leaderboard.
00:42:33Maria and Bailey have served their main course to the judges.
00:42:48Murray Codd with citrus beurre blanc sauce.
00:42:52Maria, you apologised to me as you put the food down.
00:42:58Is there a reason?
00:42:58Yes, it's not a really great work.
00:43:03We're actually not really happy to serve that to you.
00:43:08Yes.
00:43:09I've forgotten ingredients in the beurre blanc.
00:43:14What was the missing ingredients?
00:43:16White wine.
00:43:19And it turned into a disaster.
00:43:20I felt really sad for them actually.
00:43:26I did.
00:43:27To see their faces.
00:43:28I'm like, oh darling girl, we know what it's like.
00:43:30This must have been so hard for you.
00:43:32Sorry.
00:43:33This is my kitchen rules, right?
00:43:37The main went very wrong obviously.
00:43:40It would be an advantage if Maria and Bailey did leave the competition.
00:43:45So this is perfect for us.
00:43:48Alright.
00:43:48Watching the judges eat the main is embarrassing.
00:44:07Just a mortifying experience.
00:44:11Thanks guys.
00:44:18This beurre blanc sauce is like some creamy, gluggy, buttery sauce.
00:44:25It's just not very nice on the palate.
00:44:27My fish is a bit...
00:44:28I feel so good.
00:44:29The thin part.
00:44:30It had lacked flavour.
00:44:32It lacked seasoning.
00:44:33I have to be honest.
00:44:34I couldn't taste anything.
00:44:36Yeah.
00:44:37I really like it.
00:44:38That was absolutely flavourless.
00:44:43It just makes me want to throw up.
00:44:44I ate the fish because I was hungry.
00:44:50The beurre blanc sauce, it's just gone terribly wrong.
00:44:54Like a beurre blanc is meant to be like runny.
00:44:56It's not thick at all.
00:44:58I feel like if they nailed that sauce, I feel like it would have been like a really amazing dish.
00:45:03This main was a huge slip up.
00:45:06I feel like we could potentially be off the bottom of the leaderboard.
00:45:10This could be our opportunity to gain some ground again in this competition.
00:45:15Jacinta.
00:45:15Mm-hmm.
00:45:16No protein left on your plate.
00:45:18No.
00:45:19Woohoo.
00:45:19Yes.
00:45:21It was...
00:45:23There wasn't a huge amount of flavour.
00:45:26That's how I'm feeling after it.
00:45:28I don't think this main is a competition-worthy dish.
00:45:31It's not fine dining.
00:45:32It felt like something that I would get at my local pub.
00:45:35I was a little embarrassed for them as well because it was quite simple at the end of the day.
00:45:40It just goes to show how they talk a big game and they don't deliver.
00:45:51Maria and Bailey, for main course you gave us
00:45:54Murray cod with citrus beurre blanc and charred leek.
00:45:59Murray cod, beautiful piece of fish.
00:46:02My fish was moist.
00:46:03It was cooked well.
00:46:04I think you did set yourself a big task to cook that amount of fish for this amount of people.
00:46:11The problem with the fish, you've cut the fillet in half, a beautiful, thick pieces on one plate and then a really thin one on the other.
00:46:24One's probably cooked, one's overcooked.
00:46:26The beurre blanc.
00:46:27The beurre blanc.
00:46:28The beurre blanc.
00:46:29The beurre blanc.
00:46:30Yeah, big problem.
00:46:31The beurre blanc.
00:46:32The beurre blanc.
00:46:33Yeah, big problem.
00:46:34You've left out the white wine.
00:46:35So the sauce is way off.
00:46:38The viscosity of it was out of proportion.
00:46:42Was it a great main course?
00:46:43Definitely not as good as your entree.
00:46:47I'm feeling like I've been knocked off the edge completely in terms of confidence.
00:46:52This main is worse than a disaster.
00:46:55All right, well, we're hoping for a great dessert.
00:46:58So, see you soon.
00:47:01Good.
00:47:02Come on.
00:47:03It feels kind of good without, no, it just feels good.
00:47:09Bailey did stuff up.
00:47:10I think he will have to live with that for a little while with Maria.
00:47:14I don't think that no matter what team you're in, you should ever throw someone else under
00:47:17the bus.
00:47:18I think that they'll reflect on that and they'll grow from it.
00:47:24Bailey.
00:47:26That was so embarrassing.
00:47:30Can we get a zero?
00:47:33It's fine.
00:47:35Yeah.
00:47:36I feel completely terrible and I don't want to ruin it for her.
00:47:40We definitely do not accept failure and what we did was fail.
00:47:44It's definitely hard for us to swallow that.
00:47:47Look, the damage is done.
00:47:49It gives us a little bit of oomph to keep going for the last one.
00:47:54I'm sorry.
00:47:57We're still united.
00:47:59We've still only got one direction to go from here.
00:48:02Yeah.
00:48:07So Maria, because we started on such a high and came crashing down for our main, there's
00:48:13a lot riding on this dish.
00:48:15Mm-hmm.
00:48:16For our dessert, we're serving a Greek yogurt panna cotta with citrus, thyme, honey gel and
00:48:24pastelli.
00:48:25I'm going to start the pastelli, 50% caster sugar and 50% honey.
00:48:32So pastelli is a honey sesame sort of brittle that we do in Greece.
00:48:40We're looking for pastelli to be really nice and crunchy.
00:48:43I just put the sesame seeds in here.
00:48:45Oh, you have already?
00:48:46Which is really going to tie it all together and a real burnt type of flavour and texture to it.
00:48:52Here you go, smash it down.
00:48:55This is our chance to really showcase our talent in the kitchen and what we are here to offer.
00:49:02Let's leave that aside to rest.
00:49:04All right.
00:49:06What's the secret to a good panna cotta?
00:49:09Wabble wabble.
00:49:13Wabble wabble wabble.
00:49:17And so, yeah, it has to be set right.
00:49:20If it's not set right, it's going to ruin the whole thing.
00:49:22I need to nail it.
00:49:24To be honest, right now, it's not sounding that appealing to me.
00:49:29Because, um, I just don't really like the citrus flavours when it comes to dessert.
00:49:35We don't love panna cotta.
00:49:37But with Maria having two businesses in the baking industry,
00:49:41I'm going to be very particular on those elements.
00:49:45At the end of the day, we are judging very harshly.
00:49:47And how do you think you're looking at this stage?
00:49:50Look, I think we're not in front, but I think it's close and I love a good competition.
00:49:56We're feeling hopeful that we won't be on the bottom of the leaderboard, but it all comes down to dessert.
00:50:01The biggest risk with the panna cotta, it's a dessert that needs to set.
00:50:05So hopefully when they flip it out, it will ooze everywhere.
00:50:07I know that you're doing your best to be as fast as possible, but try to be a little bit faster.
00:50:13Yes, ma'am, no worries.
00:50:15How about you try to get one out?
00:50:18I'm so nervous, Maria, about this.
00:50:21I've never been so nervous in my life.
00:50:23There's so much pressure riding on this.
00:50:26We haven't checked out panna cotta all night, so we don't know if it's going to be completely set.
00:50:31There's no way we'd have time to create something new if it's not ready.
00:50:41We definitely need this dessert to salvage us tonight.
00:50:45We've talked a big game, so we have to deliver on that.
00:50:50Coming up...
00:50:52I think that experience is going to play a part in this competition.
00:50:55I think you're only, like, two years older than us.
00:50:59Lol and Lil dish out a side of sass.
00:51:02You guys have travelled to all these places.
00:51:04I did eat your food and I didn't think it was that good.
00:51:09I mean, we are cute, but we do buy.
00:51:12While Mel and Jacinta...
00:51:14I'm very surprised at this.
00:51:16...have their gang faces on.
00:51:18I think it's such weird flavours, like, I just don't really think it all goes together.
00:51:21I don't really like it.
00:51:23And Maria and Bailey...
00:51:25The dessert is served.
00:51:27...are firmly in their sights.
00:51:29I think now we're actually scoring like we are food critics.
00:51:38After some harsh critiques on their main course,
00:51:41Maria and Bailey are looking to their citrus panna cotta dessert to redeem them.
00:51:47Our main focus is for the panna cotta to be set.
00:51:50I'm so nervous, Maria, about this.
00:51:52I've never been so nervous in my life.
00:51:55So much pressure riding on this.
00:51:58If the panna cotta is not set properly...
00:52:01I think we could be at the bottom of the leaderboard.
00:52:03I'm going to try and play one.
00:52:05It's the moment of the truth.
00:52:08Time to reveal our panna cotta.
00:52:13Oh my God. Oh my God, thank God.
00:52:16Okay.
00:52:17Thank God. Okay.
00:52:18The perfect shape.
00:52:19I'm really happy with that.
00:52:20It's solid.
00:52:21It's one piece.
00:52:23I think we got it good.
00:52:25Yeah.
00:52:26That's pretty nice and firm.
00:52:27This looks like it's going to be a showstopper.
00:52:30Exactly what we're looking for.
00:52:31Okay.
00:52:32We're back in the competition, baby.
00:52:33All right.
00:52:34Let's go.
00:52:38Two teams left to cook.
00:52:40So it's between our young friends, Loll and Lil.
00:52:44Queensland versus...
00:52:47Mel and Jacinta, New South Wales.
00:52:49I would not be surprised if Mel and Jacinta and Lil and Lowell
00:52:53both score underneath us on the leaderboard.
00:52:55Lil and Lowell are going to struggle due to their experience.
00:52:58I think cooking experience definitely comes down to age.
00:53:02For Mel and Jacinta, the boxing gloves are coming off.
00:53:05They've made a lot of enemies at this table
00:53:07and they better know what they're doing in that kitchen.
00:53:10I'm going to be critiquing their food with a fine-tooth comb
00:53:13and you better watch out.
00:53:14The next team to cook is...
00:53:19It's...
00:53:21Lauren and Lil.
00:53:26Can't wait.
00:53:27We are next to cook.
00:53:28I can't wait to show everyone our flavours, our food,
00:53:31our set-up, our restaurant.
00:53:33I can't wait to bring them into our home.
00:53:35Yes!
00:53:36I can't wait.
00:53:37I'm so excited.
00:53:38So, Michael, you still think we're going to go home first?
00:53:42Look, I stand by my initial comment.
00:53:44Yeah?
00:53:45I think that age and experience is going to play a part
00:53:48in this competition.
00:53:49You guys seem pretty young.
00:53:50You haven't been to enough restaurants,
00:53:53you've experienced enough foods.
00:53:55So, you're going to be cooking cuisines
00:53:57from places you haven't been to?
00:54:01I just don't know what to expect.
00:54:02The cuisine or the Logan?
00:54:04I'm thinking, yeah, pub food.
00:54:07I think you're only, like, two years older than us.
00:54:10So, if we're talking about age and experience,
00:54:13that means Justin can't cook as good as Will
00:54:15because there's four years between them.
00:54:17I am so over everyone coming at us for our age
00:54:20and that we're not experienced
00:54:21because I'm in the Philippines and blah, blah, blah, blah.
00:54:23It gets old really quick.
00:54:25Old news from the old people.
00:54:27Yeah.
00:54:28Even though you guys have travelled to all these places,
00:54:30I did eat your food and I didn't think it was that good.
00:54:33Stop!
00:54:34To be honest.
00:54:35Like, cursefully.
00:54:36Like, oh!
00:54:37And you are on the bottom now.
00:54:39Yeah.
00:54:40Well, there's still teams to cook.
00:54:42I mean, we are cute, but we do bite.
00:54:45I really hope you prove me wrong
00:54:48so that they can go home.
00:54:51But...
00:54:52Well, that's not nice either, Michael.
00:54:54I think Michael and Riley are living in La La Land.
00:54:57They're at the bottom of the leaderboard
00:54:59and at the end of the day,
00:55:01I have no doubt we're going to be above them.
00:55:04Not one doubt.
00:55:06It just goes to show you how threatened they are by us.
00:55:10Okay, we're almost there with the time.
00:55:12We are not going to do the same mistake.
00:55:15Right, Bailey?
00:55:16Right, Maria.
00:55:19Both of us made a few sacrifices to be here today.
00:55:22We really want to win this competition
00:55:25so we're here to really prove a point,
00:55:28really showcase our technique and our food.
00:55:32I find this dessert very refreshing.
00:55:35It's super light,
00:55:36which is nice for people who aren't a fan of dessert.
00:55:39For our yoghurt panna cotta,
00:55:41we're looking to have a really lovely jiggle today.
00:55:44We want a creamy, nice, silky texture.
00:55:47Look how creamy it is.
00:55:49Oh, that's beautiful.
00:55:50But let's taste that.
00:55:52Mmm.
00:55:53Oh my God, that's good.
00:55:54Thank God.
00:55:55Thank God.
00:55:56Thank God that's good.
00:55:57Could potentially redeem ourselves back to the competition.
00:56:01The score we're looking for is just better than Michael and Riley.
00:56:04They had 65.
00:56:06Okay.
00:56:07You start plating.
00:56:08Okay.
00:56:09We love showcasing our flavours.
00:56:12We've got citrus, we've got sweet, we've got more savoury.
00:56:16And then to top it off, we have a lovely crunch.
00:56:19Bailey, we did it.
00:56:20We finally did it.
00:56:21It's looking very colourful.
00:56:23Yes.
00:56:24Definitely more confident than our main.
00:56:26It is complex.
00:56:27There's so much technique in there.
00:56:29There's no way that that's not going to impress the judges tonight.
00:56:32I'll pick up for Colin.
00:56:33And I'll pick this for Manu.
00:56:35Awesome.
00:56:36Let's go.
00:56:37Let's go.
00:56:47Dessert is served.
00:56:58Thank you, sweetheart.
00:57:04Visually, it was so beautiful.
00:57:06At this point in the night, my palms are sweaty.
00:57:08I really hope Maria and Bailey score below us.
00:57:14If I was a dessert, this would be me.
00:57:20Looked like a bit of an alien.
00:57:21It was a bit strange.
00:57:22And the sesame was just plonked on top.
00:57:24Plonked.
00:57:27We've had a great entree, a really bad main.
00:57:32And now we've got one last shot to deliver something that's hopefully going to bring us back in this competition.
00:57:39Boss friends Maria and Bailey have just served up their Greek yogurt panna cotta dessert to the judges.
00:57:58I feel pretty confident with the panna cotta.
00:58:04I just hope that they like this dish and that we get ourselves a little win.
00:58:10Do you think we're going to bring us back to the sea?
00:58:12It's a great one.
00:58:13Do you think we're going to bring us back to the sea?
00:58:15Do you think we're going to bring us back to the sea?
00:58:16Thanks guys, take a break and we'll call you back for our final critiques.
00:58:47Bon appetit.
00:58:50Is it wobbly?
00:58:51Oh, babies.
00:58:53Wobble wobble.
00:58:55Slightly wobbles.
00:58:58Slightly wobbles.
00:59:00A little bit too much gelatin?
00:59:02Probably.
00:59:03I'm really surprised.
00:59:06I thought she'd bring the main cream.
00:59:09Oh God, I'm going to break a tooth.
00:59:26Mel, have you started?
00:59:34I have.
00:59:35I've had a little bit of everything.
00:59:37Not for me.
00:59:38I just think it's such weird flavours.
00:59:40I just don't really think it all goes together.
00:59:42And then this thing here.
00:59:45The seeded biscuit reminded me of my grandpa.
00:59:47He used to feed those seeded biscuits to his birds.
00:59:50Grandpa did.
00:59:51Overall, it wasn't a dish that I liked.
00:59:53I was really expecting, I guess, because I did a little bit of research,
00:59:57I was expecting a bit of pastry.
00:59:59Once again, Mel is trying to throw shade on Maria and Bailey.
01:00:03Very surprised at this.
01:00:06I don't really like it.
01:00:08It's going to be really interesting when Maria gets back to the table.
01:00:12We could see the medusa coming out of her.
01:00:14And those girls, hopefully, get turned to stone.
01:00:18But I actually like the pastelli, but I think they should have crumbed it.
01:00:21So I could have got it with every mouthful instead of this big chunk of really tough picky.
01:00:26Pastelli should be wafer thin.
01:00:29But this was really thick.
01:00:31And when you're going to bite into it.
01:00:34I think I really broke my tooth.
01:00:35I think I did break my tooth.
01:00:37Yeah, it was okay.
01:00:40The panna cotta was the highlight for me.
01:00:42I like the Greek yogurt flavour.
01:00:45I tried to pair it with the citrus.
01:00:47It just wasn't working for me.
01:00:48I think the overall taste of the panna cotta was actually quite nice,
01:00:51because it was tart, but it still had a bit of sweetness.
01:00:54And they've come through with the goods.
01:00:56With our score of 65, there is no doubt this could go either way.
01:01:00I'm definitely going to be calculating every number as I read out.
01:01:05With all three courses complete, it's time for each team
01:01:09to score Maria and Bailey's instant restaurant out of 10.
01:01:14So for the entree, we had the spanakopita raviolo.
01:01:18Yes.
01:01:19That was delicious.
01:01:20I loved it.
01:01:21I think that was my favourite dish of the competition so far.
01:01:24It was absolutely amazing.
01:01:26My pasta was a little bit too hard for me.
01:01:28I wanted it a little bit soft up.
01:01:30I couldn't fault that dish.
01:01:31It was absolutely beautiful.
01:01:33Then they had the main.
01:01:35They had the beautiful Marie Cod.
01:01:37Yeah, that was nice.
01:01:38Mine was a little bit overcooked.
01:01:39I feel like it was a miss with this one.
01:01:41I feel like the fish was cooked amazing,
01:01:43but the beaublanque sauce was just a huge fail.
01:01:46Yeah, it literally tastes like I was scooping butter out on the top.
01:01:50The sauce was really gluggy.
01:01:51It didn't have any flavour for me.
01:01:52I didn't like it.
01:01:53I really enjoyed the panakopita.
01:01:55That was really, really nice.
01:01:57I liked it.
01:01:58I think I said there was just too much happening on the plate.
01:02:01I didn't really like the biscuit.
01:02:02It was too hard for me to eat.
01:02:04The flavours were a bit random for me.
01:02:06What are you thinking?
01:02:07I'm thinking about a six.
01:02:09Yeah, I was thinking a six.
01:02:11Are you happy with that?
01:02:12I was happy with that too.
01:02:13I think that's fair.
01:02:14Six.
01:02:15Okay, I'm happy with that.
01:02:16I think that's fair.
01:02:17I think six is fair.
01:02:18Alright, let's lock in a six.
01:02:19Perfect.
01:02:20What are we thinking?
01:02:21A five or a six tonight?
01:02:22Let's go with the six.
01:02:24Okay, let's do six.
01:02:25We're at the bottom of the leaderboard,
01:02:27but I think we gave them a fair score.
01:02:30I think five.
01:02:31I was expecting more tonight too,
01:02:33so I'm thinking about a five as well.
01:02:34Yep.
01:02:35Same page.
01:02:36Alright.
01:02:37Stephen Bailey made a mistake by coming at us.
01:02:39They came at the wrong team.
01:02:40I think now we're actually scoring like we are food critics.
01:02:45And I think that's going to bite her in the bum.
01:02:47They've got no idea.
01:02:52Let's do it.
01:02:54Tonight did not turn out as we planned.
01:02:58I'm really not sure that we've done enough to stay from the bottom of the competition.
01:03:07I'm just going to pray to the Medusa that we get through this.
01:03:12Our instant restaurant took us for a very aggressive rollercoaster ride.
01:03:27I just hope we're not on the bottom.
01:03:30All we need to do is beat Michael and Riley's score of 65.
01:03:34Maria and Bailey, thanks for having us here at your restaurant Medusa.
01:03:39You aimed for a first class affair, but did it hit the mark?
01:03:43After having the three courses from Maria and Bailey, it seems like it's neck and neck.
01:03:48Now it's time for the scores.
01:03:55The guest teams are giving you a combined score of...
01:04:0329 out of 50.
01:04:05This is definitely not the score we were aiming for or what we wanted.
01:04:11I definitely think that Mel and Jacinta strategically scored low.
01:04:15But we just need to stay afloat.
01:04:17We just need to be one up from the bottom.
01:04:21And now it's our turn to score each dish out of 10.
01:04:26For entree, you served spana, copita, raviola with feta, creme, crispy leeks and dill oil.
01:04:33I loved the flavour of the spinach, the pasta was cooked perfectly.
01:04:38The feta creme added that saltiness to the dish.
01:04:42I just wanted more.
01:04:44I thought the spana copita filling was gorgeous.
01:04:48The raviola was well made, not too thick, al dente, just delicious.
01:04:54Crispy leeks, a little bit of crispiness as well.
01:04:57For your entree tonight, I score you a nine.
01:05:03A perfect dish with a perfect score of 10.
01:05:08For Maine, you gave us the morricod, citrus beurre blanc and charred leeks.
01:05:11My piece of fish was cooked really well.
01:05:13A bit of seasoning wouldn't have went astray.
01:05:15And then, of course, we all know the beurre blanc.
01:05:16The ratios were wrong.
01:05:17We basically got cold butter and fish.
01:05:18My piece of fish was very thin and for that reason, quite overcooked.
01:05:19It was also unseasoned.
01:05:20The beurre blanc had a beautiful flavour.
01:05:21But the viscosity of it was very thin.
01:05:22It was also unseasoned.
01:05:26cooked really well a bit of seasoning wouldn't have went astray and then of course we all know
01:05:32the beurre blanc the ratios were wrong we basically got cold butter and fish my piece of fish was very
01:05:40thin and for that reason uh quite overcooked it was also unseasoned uh the beurre blanc had a
01:05:47beautiful flavor but the viscosity of it was out of proportion was it a great main course
01:05:54definitely not as good as your entry for your main course tonight i score you a five
01:06:07the score i'm giving you for your main course is a four
01:06:14that was humiliating embarrassing i really take it personally it's not over yet we're feeling hopeful
01:06:22that we won't be on the bottom of the leaderboard for dessert greek yogurt panna cotta with citrus
01:06:29thyme honey gel and pastelli yum
01:06:35the greek yogurt panna cotta was absolutely delicious
01:06:40but the citrus just didn't match i don't think i think actually it was overwhelming and the pastelli
01:06:47obviously you need to bring some crunch to the dish but it was far too crunchy because you've got
01:06:53beautiful that soft panna cotta that really melts in the mouth and then you've got instead of working
01:07:01together they're just they're going against each other odd little combinations some of the flavors a
01:07:07little bit jarring but when you had it with the panna cotta it sort of refreshed the palette
01:07:12so it was sort of half a dessert for me so for your dessert tonight i score you six i think if you had
01:07:20a thin little wafer it would have been a lot better so the score i'm giving you for your dessert
01:07:28is a five thank you so maria valley that gives you a grand tall score of
01:07:3568. we're safe we are safe that's as good as it gets how are you feeling pretty average yes pretty
01:07:56average yeah definitely no one a good feeling not a good feeling tonight the almighty medusa
01:08:06they have fallen it makes us feel really good it's been a great experience because
01:08:11what we've learned is all talk doesn't actually back you up with their score of 68 maria and bailey
01:08:20move into third place keeping michael and riley at the bottom there are two more instant restaurants
01:08:27left in this round any advice for the two remaining teams left to cook i have two words good luck
01:08:38and as we know we're back to queensland lol and lil high scores in logan yes yes you will leave full
01:08:46and happy and yeah all right thank you very much i stand by my initial comment i think lol and lil
01:08:54are going to score below us but i am so excited to go to logan boguntown
01:08:59next time we're in queensland as lol and lil look to make their mark we've got this i'm really
01:09:12rooting for these girls i think they have been classed as the underdogs but as the kitchen takes
01:09:17its toll i'm not happy with that one i just don't think it's competition worthy tonight we're going
01:09:22to be off the bottom of the leaderboard can the girls serve up some humble pie it is grandma's
01:09:28recipe and i don't think they'll be expecting this from us they could get a 10 absolutely
01:09:32we're in trouble and at the table it's mel and jacinta who have trouble of their own so what happened
01:09:40last night guys what did we miss it was a fair bit of talk about you having two businesses i looked
01:09:47you up and that article came up about a bakery business that you had oh okay we weren't being
01:09:53strategic i thought it was brought up just to sort of sway the table a bit it's really naive of jacinta
01:10:00and mel to run the mouth as much as they have considering their cooking last in this competition
01:10:05i just think there could be some strategic scoring for your restaurant i feel like everyone is coming
01:10:13at us okay payback's a bitch
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