- 2 weeks ago
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00:00:00Previously, four teams set off to become MKR champions, and while three achieve peaks of perfection...
00:00:10First hand in the season, well done.
00:00:13That's it.
00:00:14A perfect dish with a perfect score of 10.
00:00:18Sydney's Justin and Will held tight to the top of the leaderboard on 79.
00:00:24Cooked beautifully.
00:00:25What a great man, of course.
00:00:26Leaving Michael and Riley in line for elimination at the bottom.
00:00:31I am so nervous.
00:00:33But...
00:00:34I'm Lil.
00:00:35I'm Lol.
00:00:36With MKR's youngest team yet to cook...
00:00:39I'm 25 and I've never left Queensland.
00:00:42No.
00:00:42Michael and I have our taste bud experience from travelling the world together.
00:00:47How can you have that when you haven't even left Queensland?
00:00:49The opinionated couple aren't expecting to stay last for long.
00:00:54Anyone intimidates you around the table?
00:00:56It's definitely not going to be the Happy Meal crew.
00:00:59Michael is really underestimating us and I can't wait for him to see us cook and really eat his words.
00:01:04And maybe choke on them a little bit.
00:01:08Tonight we're in Queensland as Lol and Lil look to make their mark.
00:01:13We've got this.
00:01:14I'm really rooting for these girls.
00:01:15I think they have been classed as the other dogs.
00:01:17But as the kitchen takes its toll...
00:01:20I'm not happy with that one.
00:01:21I just don't think it's competition worthy.
00:01:24Tonight we're going to be off the bottom of the leaderboard.
00:01:27Can the girls serve up some humble pie?
00:01:30It is Grandma's recipe.
00:01:31I don't think they'll be expecting this from us.
00:01:34We're in trouble.
00:01:35And at the table, it's Mel and Jacinta who have trouble of their own.
00:01:41So what happened last night, guys?
00:01:43What did we miss?
00:01:44There was a fair bit of talk about you having two businesses.
00:01:48I looked you up.
00:01:49The article came up about a bakery business that you had.
00:01:53Oh, okay.
00:01:54We weren't being strategic.
00:01:56I thought it was brought up just to sort of sway the table a bit.
00:02:00It's really naive of Jacinta and Mel to run their mouth as much as they have,
00:02:05considering they're cooking last in this competition.
00:02:07I just think there could be some strategic scoring for your restaurant.
00:02:13I feel like everyone is coming at us.
00:02:17Okay.
00:02:18Payback's a bitch.
00:02:19Tonight, it's Instant Restaurant No. 5,
00:02:35and we're in beautiful Logan, Queensland,
00:02:38where best buds Lola and Lil...
00:02:40Let's go!
00:02:41..are creating a world of wonder to wow their guests.
00:02:44So cute!
00:02:46It is huge that Lil and I are here.
00:02:48Two girls from Logan on MKR.
00:02:50Series 15, what do you mean?
00:02:52What do you mean?
00:02:54How cute are our flowers?
00:02:56I feel like that is just us in a nutshell, is it not?
00:02:59It's perfect.
00:03:00To be here together is just the next thing in our friendship.
00:03:03We grew up together, we work together now, we're in a competition together, who would have thought?
00:03:09And we have these beautiful flowers from Spotlight, lots of flowers, lots of colour.
00:03:14Want them to walk in and be like, wow.
00:03:16The name of our Instant Restaurant is sugar, spice, and everything nice.
00:03:21It's definitely going to show our personality.
00:03:24It is a whimsical fairy garden party theme.
00:03:27People need...
00:03:27A little bit of joy in their lives when they walk and they need to feel happy.
00:03:31We have a lot of fairy dust and a lot of fairy sprinkles and we're going to just sprinkle it everywhere.
00:03:38Oh, it looks so good.
00:03:40We love Lol and Lil.
00:03:41Gorgeous girls.
00:03:43Lol and Lil kind of get underestimated so much because they're young.
00:03:47I'm really hoping that they do well tonight.
00:03:51Our sign looks so cute.
00:03:52I know.
00:03:53This competition means so much to me.
00:03:55We would love to release our own cookbook of our Instant Restaurant name, sugar, spice, and everything nice.
00:04:00So there's a lot of pressure we're putting on our shoulders.
00:04:03Oh my God, our table looks amazing.
00:04:04It looks so good.
00:04:05So good, everyone's going to love it.
00:04:06Everyone's going to be so happy.
00:04:09Woolies, here we come.
00:04:10With their Instant Restaurant set up, it's now a race against the clock for Lol and Lil.
00:04:15They have just four hours to shop for ingredients and prepare their dishes before the guests arrive.
00:04:22The day has come.
00:04:23It's our day and we've got to prove everyone wrong.
00:04:26Just because we are young doesn't mean we can't cook.
00:04:29Oh, yeah.
00:04:30So Lol and Lil, they haven't traveled as much.
00:04:33They don't seem to be very experienced with other cultures and cuisines.
00:04:37So I'm expecting something a little bit basic.
00:04:42I honestly am not nervous.
00:04:44Why are you nervous?
00:04:45Yes.
00:04:45Everyone has underestimated us in this competition.
00:04:48They've said we can't cook because we're from Logan and we are going to prove them wrong.
00:04:53I think Logan's looking pretty good.
00:04:55Gonna show Michael how this half lives.
00:04:58I would never come to Logan unless it was for a very, very, very, very good reason.
00:05:06Because the Logan food, all I know from Logan is you have a meat pie and a pack of durries.
00:05:12And maybe a choccy milk.
00:05:13Is that competition worthy enough?
00:05:15Probably not.
00:05:16Should I judge Michael what it's all about?
00:05:19Oh my gosh.
00:05:21Anything's better than the beef tongue.
00:05:23Yeah, that's it.
00:05:24Michael and Riley being on the bottom, you can tell they want to get off.
00:05:27I don't think they thought I was going to be there.
00:05:28So tonight needs to go really well so we can prove them wrong.
00:05:31Yeah, let's show them.
00:05:33Let's show them what we can cook and we can cook good food full of flavour.
00:05:38Let's go.
00:05:40Woo!
00:05:41Yeah, we've got a Queensland menu here.
00:05:44It looks like it's packed full of flavour.
00:05:46But very simple.
00:05:48You know, this is home cooking.
00:05:50Is it at its best?
00:05:51I hope so.
00:05:53Oh my gosh, look how amazing these prawns look.
00:05:56Hello, how are you?
00:05:56Good.
00:05:57For our entree, we're having grilled prawn and mango salsa tortilla bites.
00:06:02We got that inspiration from TikTok actually.
00:06:04Yes.
00:06:05One of the TikTok recipes we saw popped up on my trending page, these tortilla cups.
00:06:09Okay, yep, that's TikTok.
00:06:11This dish excites me because it's like sunshine on a plate.
00:06:14It reads like that.
00:06:15The mango, the prawn, the tortillas.
00:06:18But you know what?
00:06:19We overcooked the prawn, game over.
00:06:21Oh, I love the bag.
00:06:23Our menu might be seen as simple, but if we do simple right, everyone will be blown away.
00:06:29Chicken of the list.
00:06:30All right.
00:06:31Now.
00:06:33Blown little.
00:06:33They're like our little sisters, man.
00:06:35They're so cute.
00:06:36Some cream.
00:06:38Girls haven't travelled that much overseas and out of state.
00:06:42For me, I don't think you have to travel too far to know what good food tastes like.
00:06:45Some jalapenos.
00:06:47So I'm expecting Aussie flavours, like a hearty meal.
00:06:52We'll get some chicken thighs for the pie and then the chicken necks and wings for the stock.
00:06:57Beautiful.
00:06:58For me, we have a chicken and leek pot pie.
00:07:00Recipe I found online years ago.
00:07:03I have tweaked it as I've aged, let's say.
00:07:08I think five kilos will be enough.
00:07:10We do have a lot of dough to make.
00:07:12I think we should get another one.
00:07:13Okay.
00:07:13Okay.
00:07:14The pastry I'm expecting is a puff pastry.
00:07:17And that pastry on top needs to be buttery, flecky and just well cooked.
00:07:28The shopping's done and the pressure's on.
00:07:31In just over three hours, Loll and Lil's guests will arrive.
00:07:35So excited.
00:07:37We're in such a good place.
00:07:39Are you happy?
00:07:39I'm happy.
00:07:40Okay, should we go in the kitchen and start cooking?
00:07:41Let's go.
00:07:42Yes.
00:07:47Oh my gosh, look, look, look, look, look, look, look, look, our aprons.
00:07:51Our aprons for the first time was so surreal.
00:07:55We're real chefs now.
00:07:56Loll and Lil.
00:07:57Loll and Lil.
00:07:58Why don't they come white?
00:07:59I know.
00:08:00Look at the dough we're making, they're going to be white by the end of the night.
00:08:02The first dough we're doing is for the tortillas.
00:08:05It's like a flatbread, doesn't rise as much.
00:08:07And then the second dough we have is for the chicken link hot pie.
00:08:10Tonight we are making three doughs.
00:08:12We've got the tortilla dough for the entree.
00:08:15We have the hot water pastry for the pie.
00:08:17And we have the short cast pastry for the dessert.
00:08:19We've got to start prepping all of these doughs.
00:08:21Yep.
00:08:22Dough on doughs on doughs.
00:08:23Dough on doughs on doughs.
00:08:25Exactly.
00:08:26Not sure why we did that to ourselves, but that's okay.
00:08:29No, it's fine.
00:08:30We've got to nail them all.
00:08:32This is fine for now.
00:08:34And then once that rests, it'll be alright.
00:08:37Okay, I'm making the pie dough now.
00:08:40The chicken and leek pot pie for our main needs to have a beautiful golden light crisp pastry
00:08:45on top.
00:08:46And then that will just work together.
00:08:49We should not be underestimated.
00:08:51We can cook delicious, simple food done well.
00:08:54That's good.
00:08:56And we're going to show the doubters and all the haters around the table that they should
00:09:00watch out for Lil and I, because we're here to win this.
00:09:02We're definitely trying to prove tonight, Lil, that we don't have to travel the world and
00:09:06we don't have to be 83 to know how to cook.
00:09:09We are the most colourful people in the competition, so that means we're going to bring the most flavour.
00:09:14Oh, I agree.
00:09:17Do you want to get started on the dessert?
00:09:18Yeah, cool.
00:09:19I absolutely love doing desserts.
00:09:20It's definitely my happy place.
00:09:22For dessert, we are serving Lil and Lil's lemon meringue pie.
00:09:26It's going to have beautiful lemon sweet flavour with a beautiful short crust pastry.
00:09:32You are looking like a little lemon tonight, so it'll suit our dessert very well.
00:09:35It will!
00:09:36I am!
00:09:36I want the lemon to have a good punch, you want that citrus kick, the lemon curd just
00:09:42set, the meringue light, fluffy with a little char, and the base of the pie, you want a little
00:09:48crispness, you don't want too much base.
00:09:51I've learnt most of my sweet desserts from my grandma, as long as I can remember.
00:09:56My dessert recipe comes from my grandma and it brings back so many nostalgic memories of
00:10:01sitting in her kitchen, baking with her.
00:10:03She was like my best friend growing up.
00:10:05When she passed away, we didn't actually have it for a little bit.
00:10:08She would be so proud.
00:10:09So, cooking it makes me feel closer to her.
00:10:12We're just going to let these set in the freezer for as long as possible.
00:10:19I think we're both in a really good place at the moment, Lil.
00:10:21We are.
00:10:22I feel good.
00:10:22Do you feel good?
00:10:23I feel good.
00:10:30So we're here at our fifth instant restaurant.
00:10:32In the slums.
00:10:33Look, I wouldn't go that far.
00:10:35Logan is on a completely different playing field to the Gold Coast.
00:10:39We are in the sticks.
00:10:42I'm scared I'm going to get taken up the hill and slaughtered.
00:10:45That's a bit dramatic, but I am holding my purse close.
00:10:49We're showing off tonight.
00:10:51Our game plan for tonight is to show up as nice, stay away from any drama, and just kind
00:10:57of fly under the radar, because we're next to cool, so we don't want any attention.
00:11:03So, Bailey, we're just safe.
00:11:05We are, but we're definitely not where we're expected to be.
00:11:08We're a bit confused, really, about the score we got at the end of the day.
00:11:12The math is not mathing.
00:11:13I definitely think that Mel and Jacinta strategically scored low.
00:11:18And I really want to find out exactly how strategic they're really being.
00:11:21We're coming in hot.
00:11:23We're coming in hot.
00:11:26Oh, my God.
00:11:28Put that down.
00:11:29Okay, okay.
00:11:30They're here.
00:11:31Look good.
00:11:32Yes.
00:11:32Do I?
00:11:33Yes, perfect.
00:11:33Let's do this.
00:11:34Oh, my God.
00:11:35Let's go.
00:11:35Okay.
00:11:44Those look amazing.
00:11:45They're famous.
00:11:46They look amazing.
00:11:47They look refreshing.
00:11:48I feel like they had a really good prep time.
00:11:51Hello.
00:11:51Oh, amazing.
00:11:53All right.
00:11:54Ready?
00:11:55Are we ready?
00:11:56The girls look a little bit pleased with themselves.
00:11:59I think that these girls are really putting on a show for us all, because it's too cool,
00:12:03calm and collected for me.
00:12:05There should be some sweat on your eyebrow.
00:12:09Oh, my God.
00:12:13This is so magical.
00:12:15Wow.
00:12:16Oh, my God.
00:12:19Oh, my gosh.
00:12:20This is like Alice in Wonderland.
00:12:22It's so cute.
00:12:24It was beautiful.
00:12:25Oh, my goodness.
00:12:26All the flowers and the butterflies.
00:12:28This is gorgeous.
00:12:30The fairy garden, I think it's very girly.
00:12:33And it definitely shows their age.
00:12:36Oh, my goodness.
00:12:37So elegant.
00:12:39Oh, my gosh.
00:12:40I love it.
00:12:41Welcome, everyone.
00:12:42We are so happy to have you here at our restaurant, Sugar.
00:12:45Spice.
00:12:45And everything nice.
00:12:47And everything nice.
00:12:51So the name is a bit of a play on our personalities, with me being the sugar.
00:12:54Me being the spice.
00:12:55So we know few of you have underestimated us in this competition, but let's just say the weather
00:13:00is not going to be the only thing making you sweat tonight.
00:13:04Now let's get back in the kitchen.
00:13:06We've got some garnishing to finish off.
00:13:07All right, everyone.
00:13:13Cheers.
00:13:14Cheers.
00:13:14To our last night on the bottom of the table.
00:13:16Aww.
00:13:22Michael and Riley.
00:13:23I don't see them coming back at all.
00:13:26Like, mate, you're not that special.
00:13:28Maybe we have underestimated the girls, right?
00:13:32Exactly.
00:13:32I'm very excited for them to cook and taste their food.
00:13:36So what happened last night, guys?
00:13:39What did we miss?
00:13:40Give us a little rundown.
00:13:42I just know there's going to be some drama with Mel and Jacinta, and I want Michael to
00:13:46tell me he's going to give us the straight, blunt truth.
00:13:50Michael, I would like to hear from you.
00:13:52Go, go, go.
00:13:54There was a little bit of drama.
00:13:56There were a few people saying some mean things.
00:14:01It's awkward.
00:14:02There was a fair bit of talk about you having two businesses and you're only coming forth
00:14:10with one.
00:14:11I would like to jump in and say that when I was in Adelaide, I looked you up because
00:14:19I wanted to try one of your famous cookies.
00:14:21Yes.
00:14:22And as I was Googling you, another article came up about a bakery business that you had.
00:14:28For me, like, it's nothing to hide.
00:14:31I'm actually not running this business anymore.
00:14:33I don't think that I need to give my resume to Mel of what I've done in the past.
00:14:39This business doesn't exist anymore.
00:14:41Well, we didn't notice.
00:14:42That's what we were looking for.
00:14:43That's what we were talking about.
00:14:45We're like...
00:14:45Yeah, what a shame.
00:14:45I wish I was on the table to clarify.
00:14:47I know.
00:14:47And I'm glad that you're here.
00:14:48And we couldn't even ask.
00:14:50Well...
00:14:50I'm just so done with their bullshit.
00:14:54Every night, they're just trying to do sneaky moves.
00:14:59It is pretty interesting how a lot of things are coming up while someone else is in the
00:15:04kitchen.
00:15:05And not on the table.
00:15:06I would have to agree with Mike on that one.
00:15:08It's not really respectful, is it?
00:15:10Yeah, I feel like it's a bit of an easy stab.
00:15:13There is no doubt that Mel and Jacinta, strategically and intentionally, had that conversation at
00:15:22the table when they did, so that we would get a worse score.
00:15:25With our final score, I did sense that there must have been some strategic moves there.
00:15:34For us, definitely no.
00:15:36I think the table scoring was aligned with the judges' scoring.
00:15:39Yes.
00:15:39I don't think they really aligned with the judges, but okay.
00:15:43I literally cannot anymore with Maria.
00:15:47Like, I don't want to talk to her anymore.
00:15:50Okay.
00:15:51The annoying thing about her is that she asks us a question or accuses us of something,
00:15:56and then as we're trying to explain, she just rolls her eyes.
00:16:00There's a lot of backpedalling happening.
00:16:03Tell what we found.
00:16:04No, that's not what we found.
00:16:04I thought maybe I should have been uncomfortable with the conversation, but okay.
00:16:18Again, Mel and Jacinta with the temper tantrums.
00:16:21The victim mentality is back, expected once again.
00:16:27It's not them, guys.
00:16:28It's us.
00:16:29Everyone else is a problem.
00:16:31It's not them.
00:16:32I've been pushed.
00:16:33Now you're being pushed.
00:16:35Everyone just seems to always be against us.
00:16:36We're an easy target.
00:16:37We're actually the nice ones.
00:16:39That's the thing.
00:16:39At the table, yes, it gets a little bit heated, and they kind of melt away and can't handle it.
00:16:46We all know what it's like when you're actually in the kitchen.
00:16:48It's so much pressure.
00:16:50Will they just cook and go, this is too hard, and then stop halfway through a walkout?
00:16:54I think things will get really, really hot in the kitchen, and I don't think they'll prepare for it.
00:17:02Coming up.
00:17:03We are underdogs.
00:17:04I think it is easy, basic, Aussie pub food.
00:17:11We're from Logan.
00:17:12We're fighters.
00:17:14Can Loll and Lil prove that humble home cooking trumps fancy fine dining?
00:17:20A restaurant-quality dish.
00:17:22I think we've got this one in the bag.
00:17:25I'm really rooting for these girls.
00:17:27It's absolutely delicious.
00:17:34We're in Logan, where Loll and Lil are all smiles and positivity.
00:17:39We would love to go in really strong with our entree, hey, Lil?
00:17:42Yeah.
00:17:42Show them that we can cook.
00:17:44But it's not all sunshine and rainbows at the table for Mel and Jacinta.
00:17:50Okay.
00:17:54We just need to show them that we can't be pushed around.
00:17:57We just go in and we're just, like, if you can't handle anything, just grab me.
00:18:01And if they think that they can get rid of us, they're going to nothing coming.
00:18:07Once again, Mel and Jacinta pulling the victim card.
00:18:11We're over it.
00:18:12Everybody's over it.
00:18:13I've got to say, like, I know exactly what it feels like to be upset.
00:18:23But, like, at the end of the day, like, it's so much harder in that kitchen.
00:18:26And you've just got to bring it.
00:18:28Try a subject, please, please, please, please, please, please.
00:18:32I don't care if your food is amazing.
00:18:35You're going down, honeys.
00:18:38Arrivederci.
00:18:40Au revoir, as Munu would say.
00:18:43All right, you ready, mate?
00:18:55I'm shaking.
00:18:57Oh, my God.
00:19:01Are the Dodgers here?
00:19:01Is that Munu and Colin?
00:19:03Munu and Colin are here, finally!
00:19:05Let's go.
00:19:06All right, ready?
00:19:07Let's do this.
00:19:08Let's go.
00:19:08Oh, I came so excited.
00:19:11Let's do this.
00:19:13Oh, my God.
00:19:14Hello.
00:19:14Hello.
00:19:14Hello.
00:19:14Welcome.
00:19:16Mademoiselle.
00:19:17Hi.
00:19:18How are you?
00:19:19Good.
00:19:19I didn't know you were so short.
00:19:20The judges are looking so good.
00:19:23And they're looking really tall.
00:19:24I didn't realize they were that tall.
00:19:26Hello.
00:19:26Is anyone here?
00:19:27Oh, my God.
00:19:27Just so tall.
00:19:28How are you?
00:19:29Good.
00:19:30I think you've got no heels on tonight.
00:19:31I've got no heels on.
00:19:32So I think you look short.
00:19:33I think that's what it is.
00:19:34I was like, hello.
00:19:34Oh, my God.
00:19:37Bonsoir.
00:19:38Oh, my God.
00:19:41Thank God.
00:19:45How are we all?
00:19:47Good.
00:19:47Good.
00:19:47Good.
00:19:49Thank you, Munu and Colin, for being at our instant restaurant tonight.
00:19:52Sugar.
00:19:53Spice.
00:19:53And everything nice.
00:19:55So if you would all like to open your domes and reveal your menu.
00:20:02Tonight, for entree, we are serving grilled prawn and mango salsa tortilla bites.
00:20:08I'm excited.
00:20:09I love a prawn.
00:20:10And I'm hoping that I can grab it and that.
00:20:12No, it's really crunchy.
00:20:14That's what I want.
00:20:15A bit of crunch.
00:20:16Yeah.
00:20:16And a bit of a kick.
00:20:17Yeah.
00:20:18For main, we are serving chicken and leek pot pie.
00:20:21I am super bored.
00:20:25A chicken and leek pot pie to stock standard classic.
00:20:28If there is a fail, I won't complain.
00:20:31And for dessert, we are serving Lol and Lil's lemon meringue pie.
00:20:36I wouldn't be worried if it was someone else's.
00:20:40We would too.
00:20:42I hate sweet desserts, but I'll try it all and I'll give them a fair critique.
00:20:47And what score are we aiming for tonight?
00:20:49Anything above 80.
00:20:50That would be fantastic.
00:20:51Well, it looks like you've got a bit of work to do, ladies, so I'll let you go back to the kitchen.
00:20:56Good luck.
00:20:57We'll see you soon.
00:21:02Michael and Riley, by all things from previous conversations, do you reckon the girls are going to go down tonight?
00:21:08Yeah, I stand by my comment looking at this menu.
00:21:11I think it is easy.
00:21:13We're in a competition here.
00:21:14We're in a competition here.
00:21:15You should be pulling out your best card.
00:21:17And from the teams that have cooked, we've had culture, we've had fine dining, traditional, and now we're sort of going back to basic Aussie pub food.
00:21:28It's average food to be serving on this competition.
00:21:33And if you go with average food and you don't hit the mark, then you're in a bit of trouble.
00:21:37With Michael and Riley at the table, it's exhausting.
00:21:43So, Lola and Lou have one job to do, beat Michael and Riley.
00:21:47Come on, guys.
00:21:51Prawn, prawn, prawn, we peel the prawns, then we season, and then we cook it.
00:21:57Oh, look at its little legs.
00:21:58For our entree, we are making grilled prawn and mango salsa tortilla bites.
00:22:03Ew, that's disgusting.
00:22:06The secret to cooking a good prawn is making sure it's perfect.
00:22:09There is a fine line between overcooking and undercooking a prawn, and we need to make sure we nail it.
00:22:15Mmm, smells fresh.
00:22:17And the salsa, we want it to be quite creamy.
00:22:21I want the sweetness from the mango and the creamiest of the avo to shine.
00:22:25So, I've just put some jalapeno in there.
00:22:29The best outcome for tonight, I think, would be that we do come out on top, because we have been underestimated a lot.
00:22:34More jalapeno?
00:22:35A bit more.
00:22:36Michael has definitely had a few things to say in regards to our aid.
00:22:40He thinks we're going home first, because we lack experience.
00:22:43These dishes might be simple, but it's really easy to mess them up.
00:22:46So, if we can prove to them that we can cook a bloody good prawn, I'll be happy.
00:22:50Definitely.
00:22:52Now, should we try the prawn with some salsa?
00:22:55Mmm.
00:23:00Do you think this needs a bit longer?
00:23:03I'm not happy with that one.
00:23:04It is undercooked, unfortunately.
00:23:06I think we need to keep them on for a tiny bit longer, but we need to get them off as soon as they turn opaque, because they can be overcooked really easily.
00:23:14You need to be watching those prawns like a hawk.
00:23:16All right, gents, you've kept your top spot, 79.
00:23:27Yes.
00:23:27Do you think you're going to be at the top at the end of tonight?
00:23:30We'll see.
00:23:31I'm really rooting for these girls, because I think they have been classed as the underdogs, predominantly because of age, but I'm banking on these girls to do well tonight.
00:23:39They're obviously younger than us, but, like, they sort of remind us of our kids, and, like, we obviously want them to do well, but not too well.
00:23:47Yeah.
00:23:48Definitely not as well as us.
00:23:49Competition-wise.
00:23:50Yeah, competition-wise.
00:23:51Not so much.
00:23:52Love you as our kids.
00:23:52So, do you think Michael Landrati is going to stay at the bottom, then?
00:24:00Yes, sorry.
00:24:01I do think that.
00:24:02Don't apologise for being wrong.
00:24:10What are you hoping for on the plate?
00:24:12What I'm really hoping for here is a tortilla bites that's a little bit crispy, mango salsa, and a grilled prawn.
00:24:21I'm looking for three or four of them.
00:24:23All I'm looking for is that grilled prawn have that charcoal flavour, but not to be overcooked, because it's really easy to overcook.
00:24:29I think we all think it is simple, but that's what they make in the kitchen.
00:24:34So, if they're able to get really nice flavours across each of what they've got in there, they could get a ten, absolutely.
00:24:45OK, Lil, I'm going to give this a mix, and we're going to get it in, all right?
00:24:47Yes.
00:24:48Queensland charm in there as well.
00:24:52We're cooking 30 prawns.
00:24:53We need to make sure that we don't overcrowd the pan and do it in batches.
00:24:58We want the prawn to be perfect, super juicy, and tender.
00:25:01These prawns are ready to plate.
00:25:03Is the prawn cooked good?
00:25:04Yep.
00:25:05OK.
00:25:06You want to put those on?
00:25:07The cook of the prawn can definitely hinder our position on the leaderboard, so hopefully it's perfect.
00:25:17I love!
00:25:18And it's so colourful.
00:25:20It's so cute.
00:25:21The garnish will add a bit of spice.
00:25:24Then a little bit of kick.
00:25:26Hopefully not too spicy.
00:25:29First dish, first dish.
00:25:30I'm happy with how this came out.
00:25:31Me too.
00:25:32Everything tastes good?
00:25:32Yep.
00:25:33We're happy with the flavours?
00:25:34Yep.
00:25:34Let's see if everyone else is.
00:25:35Yes, that's good.
00:25:36All right, let's grab Manu and Collins.
00:25:37Perfect.
00:25:38Montre is served.
00:25:59Let's go.
00:26:01The girls looked really excited and really happy with themselves with what they've created.
00:26:12I love mango with prawns.
00:26:14It's going to be great.
00:26:16Thank you sweetheart.
00:26:17I was right, the food looks very simple.
00:26:28You guys hungry?
00:26:29Alright.
00:26:32We're definitely nervous.
00:26:37We're super nervous.
00:26:39We've seen so many people go in so confidently and then just be shut down.
00:26:44There you go.
00:26:59Colin got a punch of chilli.
00:27:01Seeing Colin choke on the chilli made me spiral.
00:27:09Now this is it.
00:27:11I've done everything wrong.
00:27:13I really wanted to show everyone that we can do this.
00:27:16So it's really disheartening.
00:27:18Super disappointed.
00:27:19Where it's sugar and spice and everything nice.
00:27:29And Lol and Lil are hoping their entree of prawn and mango salsa tortilla bites will kick things
00:27:36off with a bang.
00:27:42You can tell Colin got a punch of chilli.
00:27:44Oh God, yeah.
00:27:46Seeing Colin choke on the chilli made me spiral.
00:27:49Doesn't feel very good because people have underestimated us this whole time.
00:27:54Thank you ladies.
00:27:55Take a break.
00:27:58Bon appetit.
00:27:59Yeah, it's a spicy chilli.
00:28:00It's got the seeds in it.
00:28:01It's fine.
00:28:02Spicy.
00:28:03Yeah.
00:28:04Yeah.
00:28:05Lol and Lil came out with a simple dish and they didn't deliver.
00:28:25It's definitely a little bit too spicy and my prawns were overcooked.
00:28:30Overall it was real tasty but like my prawn was a little bit overcooked.
00:28:36This is perfect.
00:28:38We need them to be off to a bad start.
00:28:43To be fair, this I would eat any day of the week and this is what I go out to eat.
00:28:50Those flavours, I love it.
00:28:53Yeah.
00:28:54It's fresh, healthy, delicious.
00:28:57Come on, tell the truth.
00:28:59Very simple dish.
00:29:02It was average food.
00:29:04Wiley, do you agree?
00:29:05Because you've only eaten half.
00:29:08I think that speaks volumes in itself.
00:29:11If I could say anything I'd say it was okay.
00:29:16If I was going to change anything I'd just say do it better.
00:29:19As per usual, Michael's critique of the meal, obviously he's going to play strategic and obviously
00:29:27he's going to talk it down because they don't want to be at the bottom.
00:29:30But for us, we want Michael and Riley going home.
00:29:45London, for Entrez, you served us grilled prawn and mango salsa tortilla bites.
00:29:53Playful, I would call it.
00:29:56I thought the prawns were nicely charred on the outside which really brings the flavour of the prawns.
00:30:02But unfortunately perhaps a little overcooked.
00:30:06So it makes it kind of chewy.
00:30:09The prawns certainly packed a punch.
00:30:12There was a bit of spice on there, which I loved.
00:30:15This is the sort of food I expect up in Queensland.
00:30:18The salsa became a little mushy.
00:30:22I would have hit it with some diced red onion.
00:30:25Give us that bit of texture.
00:30:27And I would have deep fried the tortillas on the side.
00:30:30And then you could have helped yourself put the salsa on the prawn on top of it and crunch it yourself.
00:30:36Yeah.
00:30:37It was good.
00:30:38There's a few mistakes.
00:30:39Well, in saying that, it was a tasty entree.
00:30:43Two courses to go.
00:30:44We'll get back in there.
00:30:45Yeah.
00:30:46Let's go.
00:30:47Let's go.
00:30:48Look, that's a pretty fair critique.
00:30:50We could have done better, but that's okay.
00:30:52It was our first cook.
00:30:53It was good.
00:30:54We're trying to get into the groove of it.
00:30:56Added a few extra things.
00:30:57We are underdogs.
00:30:58And guess what?
00:30:59We're from Logan.
00:31:00We're fighters.
00:31:01And we're going to keep pushing on.
00:31:03No point in being stressed.
00:31:06We want to show everyone we do belong in this competition.
00:31:09There's a lot of fight left in us.
00:31:10So we got to get onto this main and absolutely smash it.
00:31:13Let's do it.
00:31:15All right.
00:31:16For our main, we have chicken and leek pot pie.
00:31:20We'll have individual pies, chicken, leek and bacon,
00:31:24filling with a golden crispy pastry on top and a side salad of pear and rocket.
00:31:32I think the pie is such a comforting food for some people.
00:31:37The main comes from a recipe that I tweaked and love.
00:31:40All my family are obsessed with it.
00:31:42It's their favourite thing.
00:31:43You could make it in your sleep.
00:31:44I could make it in my sleep.
00:31:45You could make it once a week.
00:31:46They love it that much.
00:31:47Literally.
00:31:48So hopefully they like our hot water pastry.
00:31:51Hopefully.
00:31:52A hot water pastry, the idea is that it gets crispy on the top
00:31:56and then the inside steams the underneath.
00:31:59We like it but you never know.
00:32:01I think the filling will taste great.
00:32:03How full would you like these pies?
00:32:05That's good.
00:32:07And then I cut around.
00:32:10It's like a little parcel of goodness.
00:32:13Pies are ready to go in.
00:32:14You alright?
00:32:15Pies are in!
00:32:16Yes!
00:32:17This environment here just takes me straight into the Wizard of Oz right at the start.
00:32:34We're off to see the Wizard of Oz.
00:32:35Because, because, because, because!
00:32:36Because!
00:32:37I'm one of the things he does!
00:32:41Oh my god.
00:32:46So high pitch.
00:32:47It nearly burst my eardrums.
00:32:48I'm hearing you Michael.
00:32:50The Wizard of Oz was one of my favourite movies growing up.
00:32:55Michael.
00:32:56Do we want to tell you about Avril Lavigne?
00:32:59No.
00:33:00Oh my god.
00:33:01What was that story?
00:33:02What was that story?
00:33:03He likes skater boy.
00:33:05So as I grew up with my mother I was into a lot of music and she told me that I had an amazing
00:33:14voice.
00:33:15Glitter.
00:33:16I think his mum might have just been lying to him a little bit.
00:33:21So for grade 3 show and tell I sang Avril Lavigne's Skater Boy with a Walkman in my
00:33:32earphones and no one else could hear the music.
00:33:35That's actually the worst way to sing.
00:33:38I had no friends for three years calling this.
00:33:42I'm sure his mother thought he has a really good voice.
00:33:45No way.
00:33:46Absolutely not.
00:33:47And now I transitioned once I had my growth spurt.
00:33:52Into what?
00:33:53Transitioned to what?
00:33:54Into a man.
00:33:56You merged.
00:33:57You merged.
00:33:58And yeah that's when I picked up my musical ear.
00:34:02As most of you know I can beatbox and rap.
00:34:04Can you do a rap?
00:34:06Of like this here.
00:34:08I can't do it.
00:34:09Come on she's doing it.
00:34:11Here we go.
00:34:12A to the B to the C to the D.
00:34:15Sugar and spice aren't eaten with meat.
00:34:19A to the B to the C to the D.
00:34:21Jacinta come have dinner with meat.
00:34:23Eat my meat.
00:34:24No you won't.
00:34:25You better watch out because it's going to get afloat.
00:34:27Here we go.
00:34:28Break it down now.
00:34:29Come on.
00:34:30Oh my god.
00:34:31Oh my god.
00:34:32Do you guys have an apple?
00:34:33That was exciting.
00:34:39That wrapping was awesome.
00:34:40Oh man.
00:34:41Oh my god.
00:34:42Keep on it.
00:34:48The pies in the oven had been a while.
00:34:50Definitely worried about cooking 12 pies.
00:34:52Me too.
00:34:53When consistency is key.
00:34:54Yeah.
00:34:55In one oven at the same time.
00:34:59Something smells burnt.
00:35:03Are they burning?
00:35:05The pies.
00:35:06They are looking a bit black.
00:35:09Are you happy with those?
00:35:10The pastry burnt.
00:35:12That one down there looks shit.
00:35:15Black.
00:35:16Not good.
00:35:17No.
00:35:19What are we going to do?
00:35:20We're in Logan, Queensland.
00:35:21Where Loll and Lil's chicken and leek pot pie main has taken a turn for the worse.
00:35:37Are they burning?
00:35:38The pies aren't looking how we want it to turn out.
00:35:41Oh my gosh.
00:35:43When it comes to a pie, I personally think pastry is the best part of a pie.
00:35:48If you have bad pastry, it's not a good pie at all.
00:35:51Are you happy with the edges?
00:35:53These ones look okay.
00:35:54These ones look alright.
00:35:55Look.
00:35:57That sounds good.
00:35:58Unfortunately, the pie crust is a little bit overdone on some, would you say?
00:36:02A little bit.
00:36:03But we know that filling is absolutely delicious, so we're keeping our heads held high.
00:36:12With a pot pie, with a puff pastry, we want that claky butteriness of the top.
00:36:18I love chicken and leek.
00:36:20I want to have like a thick sort of filling with lots of flavour and lots of pepper.
00:36:27I used to love eating pies growing up.
00:36:31Chicken and leek pie I haven't had for a little while, but definitely keen to have that again.
00:36:37I really do like this main course just because I do like hearty food as main courses,
00:36:40so I think this would be a good one for the girls.
00:36:44This isn't competition-worthy food.
00:36:48Chicken and leek pot pie, something that I'd cook for my mates if I was lacking time.
00:36:54I love pub food, I'm not going to lie, but at the same time, it's basic.
00:36:59You know, you're not going to beat like my favourite pub's chicken pot pie.
00:37:03It's very simple. It's something I'd get-
00:37:04They could do simple very well.
00:37:06I think Michael and Riley and Maria and Bailey trip themselves up with what they tried to do with their meals.
00:37:12And if Michael and Riley are still on the bottom after tonight's scoring, oof.
00:37:18I'm going to be happy.
00:37:20Well, I'm just saying if they want to try and outscrew us in the competition, then they have to nail the easy dishes.
00:37:26I like it. I think that's good.
00:37:36Amazing, delicious, scrumptious, full of flavours.
00:37:39I'm not happy with the pastry, but I'm happy with the pie filling.
00:37:44It's not exactly what we wanted, but the flavours are definitely there.
00:37:47OK, the salad that's going with the pot pie.
00:37:51On the side of our pie for main, we are having a grilled peach and pear salad.
00:37:55We've got to smash this little. We've got to make it through this round.
00:38:00We've got to prove Mr. Michael the meat man wrong.
00:38:03We want to show everyone we do belong in this competition.
00:38:06It looks good on the plate.
00:38:08The pastry isn't perfect, but the filling is absolutely delicious.
00:38:11There's still a lot of positives with this dish, and I think Colin and Manu will see that.
00:38:15Yes? I've got Manu's.
00:38:16I've got Columns. Let's go.
00:38:26Main is served.
00:38:46Toasty.
00:38:47Yes, I'm toasty.
00:38:50It looked really technical. I think they've done a good job from the looks of it.
00:38:53Beautiful presentation.
00:38:55They're nice rubbing cakes.
00:39:03Lowell and Lil, they're under a bit of pressure now.
00:39:06The pastry on top, it's kind of just burnt.
00:39:10But, you know, we're here for it.
00:39:14I think we're safe.
00:39:15Right now, I'm still feeling pretty good. It doesn't look that glamorous.
00:39:24I think Riley and I are off the bottom.
00:39:26We just cook to our potential.
00:39:36Yeah.
00:39:37And do the best we can.
00:39:39We wanted it to all be consistent, and it wasn't.
00:39:42So...
00:39:43Just hoping that the ones we chose for the judges are better than the other ones around the table.
00:39:48Oh.
00:40:02Now I'm spiralling again.
00:40:04I'm thinking, yep, no, unhappy, don't like it.
00:40:07Really disappointed in myself. I cook this all the time.
00:40:17At this point, I'm left feeling like the other teams were right.
00:40:21Like, we aren't meant to be here.
00:40:22For our main, I wanted it to all be consistent, and it wasn't. So...
00:40:31Just hoping that the ones we chose for the judges are better than the other ones around the table.
00:40:48Oh.
00:40:49All right, ladies. Take a break, and we'll call you back shortly.
00:41:04That's all my favourite bits.
00:41:12I was really hoping for a really nice pastry, but my pastry was burned.
00:41:19I Greg threw that.
00:41:20I really liked the inside of the pie. It did feel really hearty to me. It was quite delicious.
00:41:43It was really enjoyable. I actually really liked the filling.
00:41:46The flavour is quite nice. I love the pepperyness to it.
00:41:51That's really quite nice.
00:41:56I think the girls have completely missed the mark with the execution on this dish.
00:42:03The chicken was tender, it was juicy, but the pastry was a complete fail to me.
00:42:10The technique for this dish is the pastry, and unfortunately, the pastry wasn't done correctly.
00:42:16When it comes to the pie, to me, that looks really, like, beautifully caramelised, and that's what I love about it.
00:42:23I know they didn't clarify that they were going to do puff pastry, but, like, I was so looking forward to puff pastry.
00:42:30After that main, how are you feeling now?
00:42:34My place in the competition is feeling actually pretty good, and I'm not one to normally say that.
00:42:41I'm feeling very good.
00:42:43I think Loll and Lil are definitely failing.
00:42:47And we're definitely going up.
00:42:48Loll and Lil ferment course to serve us the chicken and link pot pie.
00:43:01For me, a puff pastry would have made a huge change to this dish.
00:43:05Obviously, a little bit more technical, but that crispy, buttery pastry that goes well with any pies.
00:43:14I actually really like this pastry.
00:43:18The salad didn't need the peach, because the pie is very savoury, and then the salad's a bit sweet.
00:43:25Beautiful flavour in the pie, the chicken was cooked moist.
00:43:28Now, the filling was absolutely delicious.
00:43:34I wanted to go back and back and back, and I think that maybe the vessel itself may be a little too small.
00:43:41So, there's maybe some technical issues, but flavour-wise, it was delicious.
00:43:49Alright, one more course to go. Good luck, ladies.
00:43:53So, the first two dishes were okay.
00:43:54I really hope Loll and Lil will bring this dessert home and just nail it.
00:44:03How are we feeling?
00:44:04Feeling good.
00:44:05Pretty good after that critique, to be honest.
00:44:07The main critique was nowhere near as bad as I was fearing.
00:44:10We just need to keep our heads up.
00:44:11We have a great dessert, which I don't think many people will be expecting from us.
00:44:15Yep, we got this.
00:44:16We've got this.
00:44:17Got this.
00:44:18They're stressless.
00:44:19Yeah, they're stressless.
00:44:21We're going to bring it home with Grandma's dessert.
00:44:22Yes!
00:44:23We've just got to come back and absolutely smash that park with dessert.
00:44:26We know it tastes amazing, so just hopefully everyone else loves lemon.
00:44:30This is Loll and Lil's Lemon Meringue Pie.
00:44:32It's Grandma's secret recipe, which we're modernising, elevating, and bringing in something a little bit different.
00:44:37We are.
00:44:39Let's do it, Lil.
00:44:40Okay.
00:44:41I'll need to get the sweet, short-crush pastry started.
00:44:45Loll and Lil's Lemon Meringue Pie.
00:44:46We still have to do the Italian meringue.
00:44:48Glucose is so weird.
00:44:49Yeah.
00:44:50What is glucose?
00:44:51100 grams is a lot of it.
00:44:53Well, it looks like glue.
00:44:57We're still bringing the vibes.
00:44:58Yes.
00:44:59Still having a laugh.
00:45:00Yes.
00:45:01It does look like glue.
00:45:02Is that where the name comes from?
00:45:03Glucose?
00:45:04Yeah!
00:45:05So we're going to finish on the whole thing?
00:45:10Because it's Loll and Lil's, I'm hoping they'd put a little personal touch to it.
00:45:14There's a bit of ownership there, but I'm hoping they finish with a bang.
00:45:17I feel like they might finish with a bang because they look like they had a bit of a spring in their step, going back to the kitchen.
00:45:24I really like lemon meringue.
00:45:25I just hope that the filling has got that tartness to it.
00:45:30And do you think they're going to succeed on this dessert?
00:45:32I think they will.
00:45:33I think they're going to do really well.
00:45:35It just needs to taste yummy.
00:45:38I love lemon meringue pie.
00:45:40It's like one of my favourites and there's not many ways you can do it very differently.
00:45:45So I'm very curious to see what Loll and Lil adds to the lemon meringue pie.
00:45:52What I would like to see is something that again elevates the dish.
00:45:58So if they have a good dessert, where do we sit?
00:46:00They will be, I think, around Marie and Bailey.
00:46:07So ahead of Michael and Ray.
00:46:09Yeah.
00:46:11Justin and Will, you're going to be eating your words.
00:46:14I've got that feeling.
00:46:16Next, please.
00:46:17I'm going to take the lemon curd out of the freezer.
00:46:21I'm going to see if I can pop one of them.
00:46:24We've had the lemon curd in the freezer setting since prep.
00:46:28I'm super nervous pulling the lemon curd out of the freezer.
00:46:32Our whole dessert is riding on this.
00:46:33We're going to try one.
00:46:34I'm going to try one.
00:46:35Oh.
00:46:37Oh.
00:46:39That looks so good.
00:46:41Perfect.
00:46:42Oh my God.
00:46:43That looks really good.
00:46:44I'm really happy.
00:46:45I'm thinking that it turned out perfectly.
00:46:47That actually looks amazing.
00:46:48My dessert recipe comes from my grandma and it just brings such wonderful memories.
00:46:53I miss her every day more and more so cooking it makes me feel closer to her.
00:46:57Grandma would be super proud.
00:46:59She would be so proud.
00:47:01I wanted to show everyone her flavours because she's not here anymore.
00:47:04I think this dessert is going to impress a lot of people.
00:47:08Quietly confident hey Lil.
00:47:10I don't see how anyone wouldn't like it.
00:47:14I think we've got this one in the bag.
00:47:16I'm super excited to catch the judges and all of the other contestants off guard.
00:47:20Me too.
00:47:21I don't think they'll be expecting this petite little cute dessert from us.
00:47:24Wow Lol, the meringue is so silky.
00:47:28We have to prove to everyone we deserve to be here.
00:47:29We do.
00:47:30Yeah.
00:47:33Coming up.
00:47:34You got it.
00:47:35You got it.
00:47:36It's elevated.
00:47:37And Lol and Lil's elevated dessert.
00:47:40I think they've done a really good job.
00:47:42It looks like a restaurant quality dish.
00:47:45Elevate them up the leaderboard.
00:47:48It's going to be neck and neck.
00:47:51I'm going to be on the edge of my seat.
00:47:58So Mal and Jacinta, two courses down, going into three.
00:48:01How are we feeling?
00:48:02I think the girls have done really well.
00:48:04But yeah, I definitely think that we could be above them.
00:48:06Because I think our food is very flavoursome.
00:48:11When I look at food, it's intuitive eating.
00:48:14Like, I'm looking at food for what that's going to do to my body and everyone else's body.
00:48:19Including your gut.
00:48:21How do you feel after it?
00:48:22I prematurely want to say, you are the weakest link.
00:48:26Goodbye.
00:48:27Food is more than just fine dining or like perfect pairing or like complementing food.
00:48:34It's like, it's those nutritional benefits that lights a fire inside of us and that's what we want to bring forward with our healthy food.
00:48:43Woo!
00:48:45I can't wait for this one.
00:48:47I feel like I'm going to be nourished.
00:48:49Correct me if I'm wrong, Mel, but critique on what we put forward in the sense of what you feel when you have a bite.
00:48:56Is it fresh?
00:48:58You know, how do you feel afterwards?
00:49:02Like, that's a big thing.
00:49:03Like, are you going to feel, oh, it's too, it's filling, you know, it looks beautiful, it's a great pairing, the flavours are there.
00:49:11Just every sort of, use every sensory thing that you have.
00:49:15It was the digestion and how you feel.
00:49:21A lot of people are thinking, they're not bringing that much flavour and taste.
00:49:25They could really bomb out.
00:49:27Do you think people will be strategic?
00:49:30Yeah, possibly.
00:49:32I mean, that's like the whole fact of going last, is that's the possibility.
00:49:37But hopefully not, hopefully everyone just kind of tunes into what's provided in front of them.
00:49:42I just think that there could be some strategic scoring for your restaurant based on some of the discussions that have been at the table.
00:49:59It's really naive of Jacinta and Mel to run them out as much as they have, considering they're cooking last in this competition.
00:50:07Who knows, there could be some strategic scoring from the other teams.
00:50:10Payback's a bitch.
00:50:15They look very, very nice.
00:50:18Dessert is finally coming together.
00:50:20We have a beautiful sugar glaze, which is going to go over the lemon curd.
00:50:24The way this one has turned out, I'm super excited.
00:50:26I think this is a good way to finish the meal.
00:50:28Hopefully everyone else, but I think they will, because this flavour's really good.
00:50:31No, seriously, they will. Why would they not?
00:50:33No, these flavours are really good, so fingers and crossed.
00:50:35Can't wait to kick our feet up and relax after this.
00:50:39I'm so happy.
00:50:41We'll show Michael we can also deliver a fine dining dish.
00:50:44I cannot wait to see the shock on his face when he sees this.
00:50:48Our dessert, it has quite a few layers.
00:50:50We have a beautiful short crust pastry with a nice smooth tart lemon curd.
00:50:57Then the silky meringue came out amazing.
00:51:00We're in focus mode.
00:51:02I can't talk right now.
00:51:05We have the most beautiful petite looking lemon meringue pie I've ever seen.
00:51:09Yes.
00:51:10You've got it. You've got it.
00:51:11It's elevated.
00:51:13We're really focusing on presentation with this one.
00:51:15Go, go, go.
00:51:16I can't wait for them to all try it.
00:51:18Finally, it's over.
00:51:19We can now go and serve these to everybody.
00:51:21I've got Collins.
00:51:22Yep.
00:51:23I've got Manu's.
00:51:24Should we go and give it to them?
00:51:25Yeah, let's go.
00:51:26Let's do this.
00:51:35Dessert is served.
00:51:37Yes.
00:51:40Wow.
00:51:41Stop it.
00:51:46Thanks, beautiful.
00:51:47Looks lovely.
00:51:49Thanks, love.
00:51:53It's pretty.
00:51:58The dessert looked really pretty.
00:52:00It looked really technical.
00:52:02If everything in the dish tastes really good,
00:52:05I feel like they could beat the score of Mark and Riley at 65.
00:52:09This dish looks absolutely fantastic.
00:52:13We're in trouble.
00:52:15How are you feeling, ladies?
00:52:17I think we're quite happy with the dessert,
00:52:18so hopefully you'll enjoy it.
00:52:19We had a couple of concerns with our entree in Maine.
00:52:20We definitely need this dessert to be a huge success.
00:52:22It's all or nothing right now.
00:52:23We have a couple of concerns with our entree in Maine.
00:52:32We definitely need this dessert to be a huge success.
00:52:33It's all or nothing right now.
00:52:34So just hoping we can prove everyone wrong.
00:52:39Loll and Lil have served their lemon meringue pie,
00:52:41and are hoping this dish hits the sweet spot.
00:52:42Loll and Lil have served their lemon meringue pie,
00:52:44and are hoping this dish hits the sweet spot.
00:52:47Loll and Lil have served their lemon meringue pie,
00:52:48Loll and Lil have served their lemon meringue pie,
00:52:50and are hoping this dish hits the sweet spot.
00:52:52LT.
00:52:53COOLE
00:53:03Loll and Lil have served their lemon meringue pie,
00:53:06and are hoping this dish hits the sweet spot.
00:53:10Our dessert is an elevated version of Grandma's
00:53:17Our dessert is an elevated version
00:53:19of grandma's tried and tested recipe.
00:53:21It's the flavors we know and love,
00:53:23but the presentation is very modern.
00:53:26And I think Colin and Manu will see that.
00:53:30Take a break and we call you back for a final critique.
00:53:36Bon appetit.
00:53:36Got some lime in it.
00:53:43I like this.
00:53:44The biscuit on the bottom was beautiful.
00:53:46It was buttery, very well executed.
00:53:49The meringue is lovely.
00:53:51Absolute fine dining.
00:53:53They took it up a notch.
00:53:55So proud of what they presented.
00:53:57I'm so proud of what they presented.
00:54:00I'm so proud of what they presented.
00:54:03With the dessert, the meringue was beautiful.
00:54:06It was very sweet and it was well set.
00:54:08So Lola and Lil can definitely beat the score of Marcel and Riley.
00:54:13It was delicious.
00:54:14The base was cooked pretty well.
00:54:16It was nice and even.
00:54:17So it was a real nice zest to it.
00:54:20The end of the day,
00:54:22it was really good.
00:54:24It was delicious.
00:54:25The base was cooked pretty well.
00:54:27It was nice and even.
00:54:28So it was a real nice zest to it.
00:54:31In terms of like technique,
00:54:34I do appreciate what they've done here
00:54:36and I think they've done a really good job.
00:54:38You know, when you think of like a lemon meringue,
00:54:41like the lemon curd is kind of like the
00:54:43element of it.
00:54:44And I just think it was just way too set.
00:54:49Obviously Riley is going to talk it down
00:54:51because they don't want to be at the bottom.
00:54:53So Mel and Jacinta, you've had three courses now.
00:54:56Who do you see on the bottom?
00:55:00Um, we would still see Michael and Riley.
00:55:06Do you agree with Mel and Jacinta?
00:55:10It's personal preference.
00:55:11Everyone at the table has got their own taste buds.
00:55:13It's going to be neck and neck.
00:55:14With all three dishes complete,
00:55:21it's now time for each team to score Loll and Lil's
00:55:25instant restaurant out of 10.
00:55:28So for entree.
00:55:29We had the prawn carbs.
00:55:31It missed that wow factor.
00:55:33Didn't really deliver.
00:55:35It was a very average dish.
00:55:37I just felt my, um, my prawn was just a little bit over done.
00:55:41Over done.
00:55:42The prawns were overcooked.
00:55:43However, the flavours there, loved it.
00:55:46I definitely preferred their entree over Michael and Riley.
00:55:48I think it had a little bit more flavour and texture.
00:55:50So for the main, we had a chicken and a leek pot pie.
00:55:53I loved that.
00:55:54Yeah.
00:55:55I think the only thing for me was just the pastry on top.
00:55:58A real good attempt.
00:55:59It was good.
00:56:00Yeah, I agree.
00:56:01Pastry for me was a super let down.
00:56:03Obviously I'm very passionate about that.
00:56:05It just wasn't flaky.
00:56:06It wasn't buttery.
00:56:08There was definitely a lot of flavour in the filling.
00:56:11The inside was good.
00:56:12So the chicken was, um, juicy, tender.
00:56:15Everything was good.
00:56:16So, yeah.
00:56:17And it did well.
00:56:18The dessert, Loll and Lil's lemon meringue pie.
00:56:21I think they surprised us with the presentation.
00:56:24I really enjoyed it.
00:56:25Overall, I loved the lemon zest to the tart.
00:56:29Aesthetically it looked lovely on the plate.
00:56:31Didn't it present beautifully?
00:56:32They did a good job presenting that.
00:56:34It was really elevated.
00:56:35Really, really pretty.
00:56:36I thought that it was that one dish where they tried to elevate it.
00:56:40But, like, the curd just lost the integrity.
00:56:43So, again, like, just an average dish.
00:56:47What are we thinking for score?
00:56:49All the dishes were...
00:56:51They were good.
00:56:52They weren't great.
00:56:53I think a six overall.
00:56:54I think that's fair.
00:56:55Cool.
00:56:56Sweet.
00:56:57All three courses.
00:56:58I just think that it was kind of in the middle.
00:57:00I already agree.
00:57:01So I think a five.
00:57:03Yeah, we'll go five.
00:57:05I mean, it's a solid five.
00:57:07It's a...
00:57:08It's so clear.
00:57:09It's a five.
00:57:10Overall score.
00:57:11I was thinking six.
00:57:12I'm thinking about a six as well, yeah.
00:57:14Okay.
00:57:15Let's do it.
00:57:16Let's do a six.
00:57:17So, who do you think is going to be at the bottom of the leaderboard now?
00:57:20I definitely still think it's going to be Michael and Riley.
00:57:22Do as well.
00:57:23I can't wait to see Michael's reaction if Lowell and Leo beat them tonight.
00:57:28I would be really excited to see his face.
00:57:31They tried to go simple and they just didn't really deliver.
00:57:34The food is not competition worthy.
00:57:36We're getting off the bottom tonight.
00:57:38Yeah.
00:57:39Overall for the score.
00:57:40What are we thinking?
00:57:41I'm thinking five.
00:57:42Five is so fair.
00:57:46Tonight has not been what we expected.
00:57:49Pressure definitely gets to you in the MKR kitchen.
00:57:52We really needed to prove ourselves tonight.
00:57:55And I really wanted to show everyone that we can do this.
00:57:58Because people have underestimated us this whole time.
00:58:01Michael and Riley scored a 65.
00:58:03We just need a 66 to stay off the bottom.
00:58:06We are hoping we've done enough to show everyone we deserve to be here.
00:58:11We were really hoping to prove ourselves tonight.
00:58:22Prove that we do have what it takes to be here.
00:58:24Let's go get our score.
00:58:25Yes.
00:58:26Woo!
00:58:27The score to beat is 65.
00:58:28If we can get 66, Michael and Riley will stay on the bottom of the leaderboard.
00:58:32I think we can do it.
00:58:33I think we can do it.
00:58:34I think we can.
00:58:35Yeah.
00:58:36I think we have a standard chance.
00:58:37Lawl and Lil.
00:58:38Yes.
00:58:39Thank you for having us at your home.
00:58:40Thank you for coming.
00:58:41There was a little bit of sugar.
00:58:42A hint of spice.
00:58:43But now, it's time for the scores.
00:58:44I'm going to be on the edge of my seat.
00:58:45I'm going to be counting every score each time a number comes out of the judge's mouth.
00:58:49The guest teams have given you a combined score of.
00:58:5427 out of 50.
00:58:55That's one point less than Michael and Riley.
00:58:57I'm going to be on the edge of my seat.
00:59:00I'm going to be counting every score each time a number comes out of the judge's mouth.
00:59:07The guest teams have given you a combined score of.
00:59:1027 out of 50.
00:59:21That's one point less than Michael and Riley.
00:59:25That is so close.
00:59:27We are just praying that the judges give us the scores we need to beat them.
00:59:32And now it's our turn to score each dish out of 10.
00:59:37For entree, you served grilled prawns, mango salsa, tortilla bites.
00:59:43A dainty little number, this one.
00:59:46The prawns had a beautiful amount of spice.
00:59:50Maybe a little bit over.
00:59:52Yep.
00:59:53I really love the fun of making this salsa and the tortilla and the prawns together.
00:59:58But the prawns were a little too cooked for my liking.
01:00:02But a nice shot on the outside.
01:00:04So the score I'm giving you for your entree is a five.
01:00:09I score you a six.
01:00:19Five and a six?
01:00:20Five and a six.
01:00:21We're starting off even with entree.
01:00:23I can't believe it.
01:00:25Oh my goodness.
01:00:27This is really, really close.
01:00:30Yeah.
01:00:31Ladies from Encore, you served us a chicken and nick pot pie.
01:00:37The pastry, I would have preferred if you used a puff pastry.
01:00:41Just to bring a little bit more butteriness and flakiness to the dish.
01:00:46The salad, I thought, was sort of an afterthought.
01:00:49A bit too sweet compared to the creaminess of the pie.
01:00:53But the chicken was cooked beautifully.
01:00:56The filling, the chicken and nick was absolutely delicious.
01:01:00Like full of flavour, more rich.
01:01:02So the score I'm giving you for your main course is a six.
01:01:08I score you a six.
01:01:13I'm happy with a six for that main.
01:01:16Yeah.
01:01:17Me too.
01:01:18We were thinking a lot lower.
01:01:19Yeah.
01:01:20Six is good.
01:01:21Lowell and Lowell have just overtaken us with the judges' score of their mains.
01:01:25We're in trouble.
01:01:27This is so stressful.
01:01:32For dessert, you serve us a Lowell and Lowell lemon meringue pie.
01:01:37Beautiful, gorgeous dessert.
01:01:40Loved the lemon curds and beautiful meringue too.
01:01:46The short-cross pastry was beautiful.
01:01:49Not too sweet, but it could have been rolled a little thinner.
01:01:54Technically, it looked like a restaurant quality dish.
01:01:59The lemon was shiny.
01:02:00It was just oozing on the spoon.
01:02:02The biscuit maybe a little bit thinner.
01:02:05The meringue was beautiful and sweet.
01:02:08For your dessert tonight, I score you seven.
01:02:11So the score I'm giving you for your dessert is a seven.
01:02:28So Lowell and Lil, that gives you a grand total score of 64.
01:02:35Unfortunately, that puts you on the bottom at the moment.
01:02:39Yes.
01:02:43One point.
01:02:45One point difference.
01:02:46I'm just so glad I'm not at the bottom anymore.
01:02:49How are you feeling?
01:02:50A bit disappointed, to be honest.
01:02:52Yeah.
01:02:53I wanted to be a bit higher than that.
01:02:54Mm.
01:02:55We are still in this competition, so we can't lose all hope just yet.
01:02:59Mm-hmm.
01:03:00We just have to keep our heads up.
01:03:01It's all about how you take the bad critiques and move forward.
01:03:04With their score of 64, Lowell and Lil are at the bottom of the leaderboard.
01:03:10With only one team left to cook in this round, they're facing an early exit from the competition.
01:03:17Who knows what's going to happen?
01:03:19The next team to cook is Mel and Jacinta.
01:03:22How are you feeling?
01:03:24Yeah, I'm feeling obviously still confident, but definitely a little bit of nerves there.
01:03:28We can't wait to put our flair on the competition, just really floor everybody, because we're
01:03:35going to shut them up, and we're going to show them what we can do, finally.
01:03:38So, well, we'll see you in Sydney.
01:03:40Yes, you will.
01:03:44Final instant restaurant of the round, and I think that they saved the worst till last.
01:03:49I think Mel and Jacinta are going to struggle to score above Lowell and Lil, so I think they're
01:03:54going home.
01:03:55Good riddance.
01:03:56All right, let's go.
01:03:57Let's go.
01:03:58Next time.
01:03:59We're in the elite eastern suburbs of Sydney.
01:04:00Wow.
01:04:01We're Mel and Jacinta.
01:04:02I think it's good.
01:04:03So everyone's going to be surprised.
01:04:04Look to serve up the meat master a healthy dose of karma for the final instant restaurant
01:04:09of round one.
01:04:10I can't believe Mel and Jacinta.
01:04:11I've got such a meaty dish on the menu.
01:04:12Perfect.
01:04:13It tastes good.
01:04:14But...
01:04:15I would love if we were the new meat masters.
01:04:16We're going to get tense.
01:04:17With a beefed up attack.
01:04:18You know what?
01:04:19I'm going to see how the meat's getting cooked.
01:04:20Michael is more unhinged than I imagined.
01:04:21Oh my gosh.
01:04:22What kind of meat are we cooking?
01:04:23Get the f*** out.
01:04:24Get the f*** out.
01:04:25Have they bitten off?
01:04:26No.
01:04:27More than they can chew.
01:04:28I am freaking out.
01:04:29Definitely.
01:04:30I am freaking out.
01:04:31Definitely.
01:04:32I can't believe Mel and Jacinta.
01:04:33I can't believe Mel and Jacinta.
01:04:34I've got such a meaty dish on the menu.
01:04:35Perfect.
01:04:36It tastes good.
01:04:37But...
01:04:38I would love if we were the new meat masters.
01:04:39We're going to get tense.
01:04:40With a beefed up attack.
01:04:41You know what?
01:04:42I'm going to see how the meat's getting cooked.
01:04:43Michael is more unhinged than I imagined.
01:04:44Oh my gosh.
01:04:45What kind of meat are we cooking?
01:04:47Get the f*** out.
01:04:48Have they bitten off?
01:04:49No.
01:04:50More than they can chew.
01:04:52I am freaking out.
01:04:54Definitely feeling the heat.
01:04:56At the end of the night, one team will leave the competition.
01:05:02It's setting in that we might be going home.
01:05:04Very sad to say, you have been eliminated.
01:05:08Then, our remaining teams come face to face with three new teams of gatecrashers.
01:05:18Who think they're better than you.
01:05:20We hit it.
01:05:21We crash the party.
01:05:22And we have a few secrets up our sleeve.
01:05:24They need to be put in their place.
01:05:26I think we're going to have a lot of fun.
01:05:28Thanks for all.
01:05:29Hey, are you sure?
01:05:31Have fun.
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