My Kitchen Rules Season 15 Episode 8

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Transcript

00:00:01Previously, three OG teams return for round two.

00:00:08With three new teams of gatecrashers.

00:00:12He'd take over the competition. Let's go. Let's do it.

00:00:15Where rivalries quickly divided the table.

00:00:18Don't get too comfortable. It's not going to be a long journey.

00:00:21So why are you guys here?

00:00:22You mustn't be that great at cooking.

00:00:26What the hell?

00:00:28First to cook were loved up gatecrashers, Danielle and Marco.

00:00:33Is this the way you normally do it?

00:00:34Yeah.

00:00:35Who took on the king of pork belly.

00:00:38I cook cracking in my sleep.

00:00:40Cracking the big time.

00:00:43Beautiful. Perfect.

00:00:45Testiest dish I've had in the competition.

00:00:48Landing 84 on the leaderboard.

00:00:51Leaving the OGs on notice.

00:00:54The OGs should definitely be intimidated.

00:00:57Tonight, we're back in Adelaide.

00:01:01With OG team Maria and Bailey's second chance cook.

00:01:06Our chance to redeem ourselves.

00:01:08We are more prepared this time.

00:01:10We have exactly what it takes to knock the gatecrashers out of the competition.

00:01:14But.

00:01:15A lot of work to do here.

00:01:16Good luck.

00:01:17With a jam packed menu.

00:01:19How about we add an extra element to our main.

00:01:24Main.

00:01:25Main.

00:01:26Main.

00:01:27Yeah.

00:01:28Will they come unstuck again?

00:01:31We'd love to see the OGs fall flat on their face.

00:01:34There's no flavour there.

00:01:35And while magic grips the table.

00:01:40I did magic when I was like 16, 17.

00:01:43To give us a trick.

00:01:44Oh, I already messed it up.

00:01:47You gonna do any magic tricks Mark?

00:01:49Disappear one that's competitive for us.

00:01:51Amy and Lara decide to stir the pot.

00:01:55I wanna rustle feathers.

00:01:56I wanna shake it up.

00:01:58And sway the table.

00:02:00Need more spices.

00:02:02The bottom was too hard.

00:02:03It was kind of like mess.

00:02:05They have absolutely nothing positive to say.

00:02:08And they're making it very obvious.

00:02:10Tonight we're in Adelaide.

00:02:26In the upmarket suburb of Glenel.

00:02:29Oh my God.

00:02:31Let's do this Maria.

00:02:33Where Maria and Bailey are laser focused on redemption.

00:02:37For their second instant restaurant.

00:02:39Oh, look at this.

00:02:41Beautiful.

00:02:42Tonight we want to wow everybody.

00:02:46What's wrong with being confident?

00:02:49We really want to redeem ourselves from our last instant restaurant.

00:02:55Last instant restaurant we scored a 68.

00:02:58But we really want to do much better than that.

00:03:01And bring 85 plus to beat Danielle and Marco.

00:03:05I just want us to serve the most amazing food tonight.

00:03:08This is our second chance and we need to take that extra risk.

00:03:13So tonight our menu is complex.

00:03:16Because we really want to showcase our technique and amazing presentation.

00:03:21Look at the end of the day.

00:03:22It just matters that we win.

00:03:23Yes.

00:03:24And not have any issues.

00:03:25Not forget anything from the recipes like I did last time.

00:03:29In round one, Maria and Bailey were riding high.

00:03:35With strong critiques for their entree.

00:03:37A perfect dish with a perfect score of 10.

00:03:40If the rest of your meals are this, watch out.

00:03:46But their overconfidence got the best of them.

00:03:49When Bailey forgot a key ingredient in their beurre blanc sauce for their main.

00:03:54You never put the wine in in the beginning.

00:03:56No.

00:03:57No.

00:03:58That could be our hero this to our zero this.

00:04:02Leading to an embarrassing public failure.

00:04:05I'm so sorry about this.

00:04:07Can we get a zero?

00:04:09After being humbled by their main, they scrape by with their dessert.

00:04:14Giving them a final score of 68.

00:04:20Alright, Maria, let's do it.

00:04:21With their instant restaurant set, Maria and Bailey have just under four hours to shop

00:04:27and prep their dishes before their guests arrive.

00:04:34So, Maria, what's going to be different in the kitchen today?

00:04:38Look, I feel like we have a more solid plan.

00:04:41Our recipes for tonight, they are very technical.

00:04:45However, I'm not scared about one little thing.

00:04:49It's freaking delicious.

00:04:51Absolutely.

00:04:52I think the two that cooked last night, Daniel and Marco.

00:04:54I think they're going to be lovely.

00:04:55I think they're lovely, but they're going to get blown away by what we can do today.

00:05:01Feels good to be at the top.

00:05:02Aiming for a high score and actually achieving that.

00:05:05We're over the moon and I think we're the ones to chase from this point.

00:05:08I think people are going to be a little bit scared of us.

00:05:10But I think they're going to be nice.

00:05:12Why are you loving it?

00:05:14Yeah, you look so scary.

00:05:15Yeah, I'm scary.

00:05:16Let's go.

00:05:18Alright.

00:05:19We got this.

00:05:20Let's go.

00:05:21What's best and the best?

00:05:22Let's get some lovely eggplants for our entree.

00:05:25Excellent.

00:05:27For entree, we are serving modern masaka.

00:05:31Some basil next?

00:05:32Yes.

00:05:34I've never had a modern masaka.

00:05:36I do like an old school one.

00:05:37Think of a lasagna by Greek.

00:05:39Perfect.

00:05:40Entree, masaka.

00:05:42It's full of cheese.

00:05:43It's got potato.

00:05:44It's got eggplant.

00:05:45It's got a mince.

00:05:46It's got a bit of spice.

00:05:47It's very Moorish.

00:05:48If they keep the flavours of the classic and make it a little bit cool, it could get a high score.

00:05:53So the potatoes for our entree, and we need quite a lot of them.

00:05:58As a Greek girl, I'm very proud to be plating our take on the masaka.

00:06:03Paprika.

00:06:05We are going to prove we can change up traditional food.

00:06:09Red wine, vinegar.

00:06:11We can bring flavour as well as technique and presentation.

00:06:15Anchovy snacks.

00:06:16I think there's even more pressure this time round, but we really have to make sure that we ramp it up

00:06:21to really prove our place in the competition.

00:06:24I think we're good to go.

00:06:25Let's get out of here.

00:06:26Let's get out of here.

00:06:27I am so excited for Maria and Bailey.

00:06:29I know that they're going to absolutely hit this out of the park.

00:06:33And while we want to do better than them, we still want them to beat the gatecrashers.

00:06:38Let's go.

00:06:42Nobody doesn't like us.

00:06:44Nobody doesn't like you.

00:06:46With the shopping done, Maria and Bailey now have just three hours to prep their dishes before their guests arrive.

00:06:54Time to get changed.

00:06:59Ready for the aprons?

00:07:00Let's do it.

00:07:01Excellent.

00:07:02So, remember, this is our chance to redeem ourselves.

00:07:06Really showcase our food and our technique and we won't miss anything tonight.

00:07:14Okay?

00:07:15The biggest takeaway and the most important thing from our last instant restaurant is listen to Maria.

00:07:21You ready?

00:07:22I'm ready.

00:07:23She's the boss in the kitchen.

00:07:25Bailey, good luck.

00:07:27I'm just going to start the pears for our sorbet.

00:07:34For dessert, we're making dolce delicia, chocolate, whiskey and pear tart with pear and cardamon sorbet.

00:07:42The pear is ready.

00:07:44I think the total combination of this dessert is going to give an absolute wow factor.

00:07:50They're having a lot of different technical elements to this dish.

00:07:53Alright, off you go.

00:07:55We'll prove to the table and to the judges that we really do have what it takes to win this competition.

00:08:01So, Maria, I'm just starting on the dolce del leche for the dessert.

00:08:05We use the condensed milk.

00:08:07Yes.

00:08:08Pressure cook it for?

00:08:0945 to an hour because we basically want to caramelise the condensed milk, right?

00:08:14Mm-hmm.

00:08:15Just like in business, the values and the traits that we have in terms of control and perfectionism

00:08:22really help us in the kitchen.

00:08:25And we know that you have to take a lot of risk to get a big reward.

00:08:29Alright, I'm just going to chop some chocolate and I'm going to create a chocolate whiskey cream.

00:08:37We've got three different parts of this dessert.

00:08:40We've got six different flavours.

00:08:42It could be over complicated.

00:08:44When you add so many different flavours, you've got to make sure they all work together.

00:08:49There's definitely whisking there.

00:08:52It kind of could work, but there's so much work to do as well.

00:08:55And to get all the elements done perfectly, good luck.

00:09:02I'm just putting together the marinade now for the main so that we can marinate the chicken.

00:09:08For main, we're making sous-vide chicken skewer with celerio puree and salsa verde.

00:09:14Okay, Maria.

00:09:15Yeah.

00:09:16Do you want to taste?

00:09:17No, I'm fine.

00:09:19I trust you.

00:09:20Beautiful.

00:09:21I'm going to start with our chicken and popping that into a marinade.

00:09:27Can I help you with that so it's faster?

00:09:29Yeah, have you got time?

00:09:30I always have time for you.

00:09:32Then we'll put it in the sous-vide bags and put it to the sous-vide for about 90 minutes.

00:09:37So sous-vide is basically cooking protein into a bag for a very, very long time so it's nice and tender.

00:09:44When you think chicken skewer, you think barbecue, beautiful char, marinated and melting in a mouth.

00:09:53So the sous-vide part of it, it makes very little sense to me.

00:09:57This is doing exactly what it's supposed to be doing. I'm very happy.

00:10:01The benefit of sous-vide is it will give us perfectly juicy chicken and it's going to cook evenly and consistently.

00:10:08It comes out beautiful.

00:10:10Every time.

00:10:11Tonight we have to do whatever it takes.

00:10:15We need to master our techniques, no room for mistakes.

00:10:19We really need to step it up.

00:10:23If we don't deliver, it will be very embarrassing.

00:10:37Back in Adelaide, I'm a frequent flyer at this point.

00:10:40Maria and Bailey's restaurant tonight, Medusa. We love it there.

00:10:44Oh my gosh, this place is stunning.

00:10:50I would die to live here. Rich people live in this area.

00:10:56We've got fire in our belly and we are ready to put them to the test.

00:11:01It's time to see if they can put their money where their big mouth is.

00:11:04Tonight I want to ruffle feathers. I want to shake it up. I can't wait.

00:11:09I don't think the gatecrashers have got any idea what they're up against.

00:11:14These guys are going to kill it tonight.

00:11:16Yeah.

00:11:17I like digging holes, hiding things inside them.

00:11:22I won't forget to find them.

00:11:25Ready to go?

00:11:26Let me see.

00:11:27Good.

00:11:29Let's do it.

00:11:30Let's do it.

00:11:31Hello.

00:11:32How are you?

00:11:33Good to see you.

00:11:34Hi.

00:11:35Maria and Bailey.

00:11:36Maybe they've cooked a few cookies together.

00:11:37Hi.

00:11:38I thought I'm intimidated by them.

00:11:40Wow.

00:11:41Beautiful.

00:11:42Nice and classy.

00:11:43Nice and classy.

00:11:44I'm thinking the food that we're going to get on the menu tonight is going to be like upper-class, fine-dining, really beautifully plated.

00:11:57Works.

00:11:58Oh.

00:11:59I'm thinking the food that we're going to get on the menu tonight is going to be like upper-class, fine-dining, really beautifully plated.

00:12:10Looks like it'll be very cool tonight.

00:12:19Hi, everyone.

00:12:20Welcome to Ensign Restaurant.

00:12:22Medusa.

00:12:23And welcome to those who haven't been here before.

00:12:31So Medusa is part of the Greek mythology.

00:12:34And Medusa symbolises removing evil spirits.

00:12:38Evil spirits.

00:12:41Maria.

00:12:42Pass me the stage, Maria.

00:12:44Oh, my God.

00:12:46What we really want to do is we want to showcase and redeem ourselves from last time.

00:12:51We're going for a fine-dining type feel.

00:12:54So we hope that it will do its job.

00:12:58Good luck, guys.

00:12:59Good luck, guys.

00:13:00Good luck, guys.

00:13:01Bye.

00:13:03Cheers, guys, to being in the best state.

00:13:06Adelaide.

00:13:07Cheers.

00:13:08Cheers.

00:13:09And cheers to finding out for the first time that Adelaide's a stage.

00:13:12Michael thinks he's smart, but all Michael does is talk a lot of crap.

00:13:25Nice to finally meet everyone.

00:13:27Officially.

00:13:28Yeah.

00:13:29How are you guys feeling?

00:13:30Yeah, we're feeling pretty good.

00:13:31And were you happy with the judges' score?

00:13:34Yeah, we were happy with the judges' score.

00:13:36Yeah.

00:13:37Now that we've got more gay crashes at the table, this will be a really good opportunity

00:13:43to really put these OGs off their game.

00:13:46And we need to put Michael in his place now.

00:13:49So, Michael, what are we going to expect scoring-wise tonight?

00:13:54Is it going to be fair?

00:13:55What's not fair?

00:13:57I'm just saying last night, I feel like your critiquing is pretty harsh.

00:14:02It wasn't harsh critiquing, actually.

00:14:04It wasn't at all.

00:14:05It was actually completely fair.

00:14:06You guys served up three great dishes, and the score from around the table is quite low.

00:14:12They're trying to indicate that the OGs might have scored the gay crashes lower on purpose.

00:14:21Obviously, to make us look bad in front of Danielle and Marco.

00:14:25We think it's strategic.

00:14:27But it wasn't.

00:14:28You're making that up.

00:14:33Whoa, whoa, whoa.

00:14:35Everyone has got completely different taste buds.

00:14:38Every single person here likes different foods.

00:14:40We definitely did not strategically score Danielle and Marco.

00:14:44Why would you give a score that is not aligned to what the judges gave?

00:14:51Everyone has different puppets.

00:14:52Exactly.

00:14:53I personally am not a fan of raw fish.

00:14:55Like, I just can't get around it.

00:14:57I stand by my score 100%.

00:14:59And if you guys think we were being strategic, that's completely up to you.

00:15:02Once again, Amy and Lara causing confusion.

00:15:06Talking nonsense.

00:15:07They're pissing me off.

00:15:09Look, we're happy with our scores.

00:15:12At the end of the day, taste is so subjective.

00:15:14Not everyone's going to like raw fish.

00:15:16No one's going to like everything that you're putting out.

00:15:18There's 12 people that get to make the decision, and I think it always evens itself out, and it's as fair as it can be.

00:15:24As far as we're concerned, we're happy with the score.

00:15:48Oh, my God.

00:15:49Bailey, let's go.

00:15:51Hello, hello.

00:15:53Bonsoir.

00:15:54Welcome in.

00:15:55I'm ahead.

00:15:56Bonsoir.

00:15:57Good job.

00:15:58Give me a little hug.

00:15:59Yes, it's great to have you.

00:16:00How are you?

00:16:01Good.

00:16:02Good.

00:16:03Let's go.

00:16:04Good.

00:16:05Good.

00:16:06Good.

00:16:09Bonsoir.

00:16:14As soon as the judges walk in, they have such a presence about them.

00:16:17You're reminded this is actually a competition.

00:16:21Bring it on.

00:16:22Yeah.

00:16:23Danielle and Marco, welcome to the table.

00:16:27Top of the little board.

00:16:28How are you feeling?

00:16:29Feeling stoked.

00:16:30Stoked?

00:16:31Yeah.

00:16:32I think tonight, the beautiful part for us is we got a high enough score that we're the

00:16:36ones to chase from this point.

00:16:38All right.

00:16:39Marie and Bailey.

00:16:40Hello, judges.

00:16:42What's on the menu?

00:16:43If you'd like to open up your menus.

00:16:45Oof.

00:16:46Yes.

00:16:47I'm really hoping Marie and Bailey can knock the gate crashes right out of this competition.

00:16:56For an entree, we're having modern moussaka.

00:17:00What is a modern moussaka?

00:17:02Why would they mess with a classic?

00:17:04For main, we're having a sous vide chicken skewer with celery yak puree and salsa verde.

00:17:11Have a look at this menu.

00:17:13I think they've got way too much going on.

00:17:15It's definitely a mistake.

00:17:17So, extra for good for us.

00:17:19And for our dessert, we're having a dolce de leche chocolate whiskey and pear tart with

00:17:27pear and caramel sorbet.

00:17:29Wow.

00:17:30How could you remember that?

00:17:32That's insane.

00:17:33That was a mouthful and a half.

00:17:36Wow.

00:17:37Sounds a little bit more complicated than the last menu we've had here.

00:17:40Yes.

00:17:41Yes.

00:17:42It definitely is.

00:17:43We really want to get a good score so we thought we have to bring out all the big guns

00:17:47tonight to impress.

00:17:48I think you've definitely got a lot of work to do here.

00:17:52Yes.

00:17:53So, wish you later.

00:17:54Thanks.

00:17:55Thank you very much.

00:17:58So, looking at this menu, you think you're going to be still at the top at the end of

00:18:03the night?

00:18:04I think if they can nail everything on this menu, we might actually be in trouble.

00:18:09This menu seems to be quite elevated.

00:18:12It's fine dining essentially.

00:18:17I feel like they're really trying to modernise it here to try and up the stakes.

00:18:21But, can they pull it off?

00:18:25We'd love to see the OGs fall flat on their face.

00:18:28The gatecrashers have set the bar high.

00:18:31And we're going to absolutely dominate.

00:18:36Coming up.

00:18:37I know that we have exactly what it takes to beat the gatecrashers and knock them out

00:18:42of the competition.

00:18:43Maria and Bailey go all out for redemption.

00:18:47I really want to showcase my talent.

00:18:49We have so many flavours.

00:18:51We have so many different textures.

00:18:53But could it be deja vu for Bailey?

00:18:56I don't know what marinade you did, but there's no flavour.

00:18:59There's nothing.

00:19:03And at the table...

00:19:04Just remember, your tongue was a three, so don't get too confident.

00:19:08The OGs and the gatecrashers don't hold back.

00:19:12We're confident in what we're doing.

00:19:13Your confidence means jack shit.

00:19:15We're so excited.

00:19:17At their instant restaurant Medusa, Maria and Bailey are going all out for redemption with

00:19:26their entree.

00:19:27A modern moussaka.

00:19:28I'm going to start the beef bolognese for our entree, Bailey.

00:19:31Excellent.

00:19:32Excellent.

00:19:33I think they're going to love it.

00:19:34Our modern moussaka is our take to the traditional moussaka,

00:19:39which is like the Greek version of lasagna.

00:19:42What really makes a Greek Bolognese different to an Italian

00:19:47is the spices.

00:19:49We still are having all the other traditional layers on there.

00:19:52Potato, eggplant, beef Bolognese, and bechamel.

00:19:57But different proportions to what people are used to.

00:20:02Ria, I'm just blitzing the potatoes now.

00:20:04Amazing.

00:20:05The potatoes were the main change of traditional

00:20:09to a modern form for our moussaka.

00:20:11Instead of the potatoes being more of a mash,

00:20:14we're going to create a potato rosti for our base.

00:20:17It's going to be the most crispy thing that you could imagine.

00:20:20Bit of salt.

00:20:22Tonight, the pressure is definitely on for us.

00:20:25This is our chance to show the judges

00:20:27that we can provide all the technique, all the flavour,

00:20:30for all the presentation.

00:20:31Don't put too much.

00:20:33Is that the thickness that you need?

00:20:34I think that's pretty good.

00:20:35We really want to score better than we did last time.

00:20:38That's super important.

00:20:40But hopefully, score so hard that no one can get us.

00:20:44The eggplant will go on top of our potato rosti.

00:20:49Eggplant is the base ingredient of the classic moussaka.

00:20:53So I'm just going to salt them on both sides

00:20:56to remove the extra bitterness.

00:20:59I mean, there will be some bitter people on the table.

00:21:02Do you mean the new gay crashers?

00:21:04Yes, Bailey.

00:21:05You got it right.

00:21:11Thank you, guys.

00:21:12All right.

00:21:12So, Marco, looking at moussaka,

00:21:16what's your thought on a modern-style one?

00:21:19Moussaka normally has mincemeat, eggplant,

00:21:23some cheese and that sort of stuff.

00:21:24So I'm not sure what they're going to do

00:21:26to sort of make it modern.

00:21:28I love moussaka.

00:21:29What makes it modern?

00:21:30No idea.

00:21:32Maria and Bailey had to prove

00:21:34that they belong in the competition just like anyone else.

00:21:37We're not going to give them an easy ride tonight.

00:21:40With the bechamel, maybe, I don't know,

00:21:42they might do those wanky little dots around the plate or something.

00:21:45Oh!

00:21:49We used to do that.

00:21:50Wanky dots.

00:21:51Wanky dots.

00:21:53Welcome to the 90s.

00:21:55Yeah.

00:21:56I'm just going to test that it's piping well.

00:22:00Amazing.

00:22:03Bailey, you need to start frying.

00:22:06Before we get this entree out,

00:22:08I have to shallow fry the rosti.

00:22:11And we want a nice, even golden colour.

00:22:13Maria, I'm so excited to get these out.

00:22:16I think everyone's going to love these.

00:22:18OK, just take them out when they're ready.

00:22:20Do not take them earlier.

00:22:22We want a super crispy.

00:22:24Yep.

00:22:26Normally, when you eat moussaka, it can be quite heavy.

00:22:30Eggplant, bolognese, bechamel sauce.

00:22:33With our modern moussaka, it's a little bit smaller,

00:22:36so it can be a nice start of a menu and really bring those flavours out.

00:22:40I'm just going to taste everything together, because last time we didn't.

00:22:47Mmm.

00:22:48Mm-hmm.

00:22:48I've tried all the elements for our entree.

00:22:51I know that it tastes good.

00:22:53Well done, Bailey. That's great.

00:22:55The plating of our modern moussaka might be a bit polarising for some of our guests.

00:23:00We're really using the potato rosti as a base,

00:23:04and then we're building on top of that,

00:23:06so we're bringing a more like a fine dining kind of feel.

00:23:10OK, Maria, incoming.

00:23:13I know that we have exactly what it takes to beat the gatecrashers

00:23:18and knock them out of the competition.

00:23:20OK, start the blowtorching.

00:23:24We're going to blowtorch the bechamel,

00:23:26so that will give another aspect of the modern.

00:23:28Yep.

00:23:30How is it looking?

00:23:31It looks pretty good.

00:23:32I feel great, Bailey. You're doing such a good job.

00:23:35Lovely basil oil for colour and flavour.

00:23:39As a Greek girl, I'm so proud to take the traditional moussaka

00:23:43and modernise it and bring it to 2025.

00:23:47All right, so I'm going to pick this for Colin.

00:23:50And I think I'm going to do that one for Manu.

00:23:53Awesome. Should we serve?

00:23:55Let's serve.

00:23:55Let's do it.

00:23:58Oh, my God.

00:24:00Be careful. Don't move too much.

00:24:01Let's go.

00:24:04All right, we're good.

00:24:06We got this.

00:24:07Yeah, that's good.

00:24:08Are you happy? I'm stoked.

00:24:09Let's do it.

00:24:12OK, next door.

00:24:13Let's do it.

00:24:22Entree is served.

00:24:37Thank you, darling.

00:24:38Thank you, darling.

00:24:41Maria and Bailey, they look cool, calm and collected

00:24:45and the food looks really good.

00:24:48Yeah.

00:24:59Presentation-wise, I wasn't sure what I was looking at.

00:25:02I honestly thought it was carrot cake.

00:25:05This dish is everything that I want to present.

00:25:12There's so much technique in there.

00:25:16There's no way that that's not going to impress the judges.

00:25:30Tonight, we really want to redeem ourselves, and it's exciting.

00:25:35I think they're going to be blown away when they see what we're capable of.

00:25:38In Adelaide, Maria and Bailey have just served their modern moussaka, as they aim for the top of the leaderboard with an elevated menu.

00:26:03Thank you, take a break.

00:26:05I'll call you back shortly.

00:26:33It's not meant to be cooked.

00:26:34I wasn't really sure what we were eating.

00:26:48We're met with a crunch.

00:27:11Unless you don't think you breathed for about a minute.

00:27:14I did eat it pretty quickly, to be fair.

00:27:20All right.

00:27:21Marco.

00:27:22Or should I say mako?

00:27:24You eat like a mako shark, mate.

00:27:26Two bites, it was gone.

00:27:29How can I say I didn't like it when I ate it in one second?

00:27:32The seasoning let it down a little bit, but I actually really enjoyed it.

00:27:36I thought it was plated absolutely beautifully.

00:27:39Like, I could definitely see this at a restaurant.

00:27:41But, like, when I think of moussaka, I think of a lot more mints, a lot more eggplant.

00:27:45Like, it kind of was like a loaded hash brown.

00:27:48Look, it was a good hash brown.

00:27:50But, um, just didn't scream moussaka.

00:27:56You needed more spices in the meat.

00:27:59The bottom was too hard.

00:28:01Obviously, it was pretty crunchy at the bottom, but after that, it just sort of mushed together

00:28:06and you couldn't really taste the meat.

00:28:09Wow.

00:28:10They have absolutely nothing positive to say.

00:28:13And they're making it very obvious.

00:28:15This is definitely below par.

00:28:22I was, like, quite pleased with all the textures throughout.

00:28:25I love the bechamel sauce on the top, how it was, like, a bit thick and it was piped beautifully.

00:28:31My potato was cooked to absolute perfection.

00:28:33It was really delicious.

00:28:37And when you say modern moussaka, I think they've delivered exactly what the menu said.

00:28:43I thoroughly enjoyed this dish.

00:28:48You can't be serious.

00:28:50What?

00:28:51What?

00:28:52Michael's critique of the entree was completely over the top.

00:28:54So, after this entree, who's ahead, do you think?

00:28:57Oh, 100% the gatecrushers.

00:28:59This entree is definitely a winner.

00:29:11I'm really confident that we can beat the score that we got for our entree last time.

00:29:17Two tens instead of a ten and a nine.

00:29:21Marie and Bailey from Entree gave us a modern moussaka.

00:29:24A lot of work's got into this.

00:29:27I love the whole element of surprise.

00:29:29Because when I cut in, I was not expecting that crunch.

00:29:32And I like the modernisation of that.

00:29:35I loved the creamy bechamel cheese on top, which is, you know, gives you the flavour of moussaka.

00:29:42But it was the bit in the middle that we lost a bit of the love, I think.

00:29:46Technique-wise, you've done a lot of great things on this plate.

00:29:53You can see the amount of work you've done.

00:29:56You can see the amount of technique you put in.

00:29:59You can definitely cook.

00:30:04But I think you've missed the flavours.

00:30:09The biggest element of your dish is the potato.

00:30:12And I don't think it's the element that you think about when you eat a moussaka.

00:30:18I would have loved to have a lot more eggplant.

00:30:22And I feel like the mince part of it, I felt like it's a bland ragout of some kind.

00:30:29Didn't feel you were taking me to Greece with that.

00:30:31Two dishes to go, get back in there and we'll see you soon.

00:30:44When we look at their menu tonight, we were expecting, like, Michelin star dishes.

00:30:56But, wow, they sucker at the moussaka.

00:31:03That was a bit unexpected.

00:31:04For me, as a Greek person, that dish was very spot on with the flavours.

00:31:11I am really shocked. I did not expect that.

00:31:15I think it was just too modern for them.

00:31:18It's not that it's a bad dish, it's just, I think it was just different from what they were expecting.

00:31:24I'm still very proud of what we've played and what we've served.

00:31:27I'm really hoping that the main will impress everybody.

00:31:31You need to start that celery puree now.

00:31:34Yes.

00:31:35For main, we are serving sous vide chicken skewer with celery puree and salsa verde.

00:31:41The salsa verde, that's going to be nice and refreshing.

00:31:45And we need to do some crispy chicken skins.

00:31:48I'm going to bake it with another pan on top, just to make sure that it stays flat and crispy.

00:31:54And then we have the crunch with the chicken skin.

00:31:58The critique from the judges was definitely unexpected.

00:32:02That's a lot of added pressure.

00:32:04If we're going to get redemption, with our main, we want to provide something that has lots of flavours.

00:32:13Almost, maybe another five.

00:32:15It's our chance to really bring, like, high technical dish to the judges and, yeah, maybe get a little bit of redemption for us.

00:32:22So if you could win in a crystal ball, how do you think this is going to work out, this round?

00:32:35I actually thought Maria and Bailey were probably a big competition.

00:32:41But from trying their entree, I don't think it's as big as I expected.

00:32:47Daniel and Marco, I think they're probably going to be our biggest sort of competition at the moment.

00:32:52Your food was great. I believe we can deliver even better.

00:32:55I think Mark is definitely confident for someone that hasn't been cooked yet.

00:33:02We're going for 100.

00:33:04You're going for 100?

00:33:06Yeah. Hopefully.

00:33:07When Mark said that they're aiming for a score of 100, it genuinely makes me think he's never been in the kitchen.

00:33:17Or he's never cooked for 12 people in the kitchen, at least.

00:33:20Yeah.

00:33:21Hey.

00:33:22Sorry.

00:33:23Do you know what? You've got to have confidence.

00:33:24You know what I thought I was going to get before I got in that kitchen?

00:33:27I was confident that I was going to get 85.

00:33:31So your confidence means jack shit.

00:33:32I'm going to be so happy when Mark and Tan or Amy and Lara go home at the end of this round.

00:33:47This is our sous vide. Let me just get it because it's very, oh, look at all this juice in there. Beautiful.

00:33:53Our main is centered around a tender chicken skewer, marinated in these beautiful spices.

00:33:58We're inspired to sous vide the chicken because it's definitely better.

00:34:03It's a bit more technique involved.

00:34:05It's going to be elegant, sophisticated.

00:34:08That's beautiful.

00:34:10What's really important for us to have a look at right now is that the flavorings and the marinade has gone all the way through that chicken.

00:34:17What you can do is start pan frying one to taste it.

00:34:22Okay.

00:34:24In terms of redemption, we're a little bit nervous.

00:34:26We want to show more of what we can do.

00:34:30We don't want to play it safe tonight.

00:34:37It's so tender, but I don't know what marinade you did.

00:34:41There's no flavor there.

00:34:43I don't believe this.

00:34:45How did we mess this up?

00:34:47So, um, um, there's no salt, there's no pepper, there's no, there's nothing.

00:35:00If I may, I need to adjust this fully.

00:35:03This chicken skewer needs to have flavor.

00:35:06If we don't, they're going to crucify us.

00:35:09I will have to somehow fix this, otherwise we're in real danger.

00:35:13In Adelaide, Bailey's mistake means that juicy chicken skewer has turned into a tasteless turkey.

00:35:28I don't know what marinade you did.

00:35:31There's no flavor there.

00:35:33I guess I didn't put enough seasoning in there and it just came out in the marinade rather than soak all the way through.

00:35:40The damage has been done.

00:35:42For me, I have to try to fix them now.

00:35:45I'm so sorry, I know this is your part, but I need to adjust this fully.

00:35:50Mm-hmm.

00:35:52I have to step in and throw every single seasoning on top of our chicken and then fry it up.

00:35:58We're going to have the extra herbs and everyone's going to love it.

00:36:03I'm going heavy on salt, I'm going heavy on paprika, I'm going heavy on sumo.

00:36:07How about we add an extra element to our mane?

00:36:14Yeah?

00:36:16What?

00:36:17No, I'm just joking.

00:36:19That's not really funny.

00:36:23You know last time we talked about zoos, have you been to the zoo since?

00:36:27We haven't been back, no.

00:36:29We've seen three goats at the zoo today.

00:36:31You went to the zoo?

00:36:32The meerkats.

00:36:34The meerkats are the best.

00:36:35There was a meerkat there, swear to God, it looked exactly like me.

00:36:40I swear it had the flat box head and everything.

00:36:43You've got the little head.

00:36:44Yeah.

00:36:46Oh, that's so good.

00:36:48Yeah, there we go.

00:36:49When we were in Adelaide for the first time in round one, we went on a little day trip to Adelaide Zoo.

00:36:56Yes.

00:36:57And then we got asked to give everyone an animal.

00:37:01So now we probably need to give the gate crashes an animal as well.

00:37:04So, Danielle.

00:37:05You know, like, subtly cute.

00:37:06We thought maybe the panda.

00:37:07Yes!

00:37:08Oh my gosh, yes!

00:37:09He's cute.

00:37:10Yeah.

00:37:11I'll see it.

00:37:12Yeah.

00:37:13Why did you look at my body like that?

00:37:14And...

00:37:15Dingo.

00:37:16Why a dingo?

00:37:17Because, you know, like, he looks like a dog, could be nice, but then it's full attack.

00:37:31You don't know which way it's going to go, whether you can pat it or whether you're going to get bit.

00:37:36I think Mark is just all bark, absolutely no bite.

00:37:40Right about the dog part, though.

00:37:43Lara, I think based on what you've shown, you're a little bit snappy, a little bit fiery, so I'm giving...

00:37:52It's giving...

00:37:53Alligator.

00:37:57Alligator? Because I'm snappy?

00:38:01Uh, alright.

00:38:02What do you guys think we are?

00:38:05What an alligator is he?

00:38:07Yeah!

00:38:12Alright, let's talk about this main course.

00:38:14Uh, sous vide chicken skewers with celeriac puree and salsa verde.

00:38:20I do hope that they grill it, sear it on the barbecue, um, and I think, from what I know about the puree and the salsa verde, I think the sides actually go nicely with it.

00:38:29It should, it needs some sort of colour to it, otherwise it's going to be bland and slippery and...

00:38:35A little grey and slippery.

00:38:36Um, and with that and the texture of the puree, ugh, beige, it doesn't wow me. I mean, it is chicken.

00:38:43I don't know why you would sous vide, um, little tiny pieces of chicken.

00:38:47Why?

00:38:48Just to sound like you've done something cool.

00:38:50I love chicken skewers. I usually like to put, like, capsicum and stuff on with mine and do, like, different veggies between the chicken and just give it a bit of extra flavour.

00:38:56Charred-grilled part of it is the best part. Um, so hoping it's moist still if they sous vide at first.

00:39:05Do you do a lot of sous vide, Michael?

00:39:07No. Very, very, no.

00:39:12Very, very, very, none.

00:39:15So, never, because...

00:39:16Never, but I love a chicken skewer.

00:39:19What I really hope they've done is big chunks of chicken.

00:39:24One chicken skewer would not normally satisfy.

00:39:29I'm the meat master.

00:39:32By saying that, your tongue was a three, so...

00:39:42Alright, Bailey, here we go.

00:39:44Put it on.

00:39:45Okay, okay.

00:39:46I'm pan-searing the chicken for our main.

00:39:49We really want to make sure the temperature's high enough so we get a really good golden colour on the edges and that we only keep them on there for a small amount of time, otherwise we risk drying them out.

00:40:00There's some nice colours already.

00:40:01No, we want more colour.

00:40:03Okay.

00:40:04We want a deep dark, like, almost like a charcoal. Just remember, flavour.

00:40:11I know that pan-searing chicken for so long can make the chicken dry, so we actually cannot afford to do that tonight.

00:40:19So, I need to check everything.

00:40:22Ready for this?

00:40:23This is very moist and now it has definitely more flavour.

00:40:36I'm very happy with the flavours.

00:40:37I'm just hoping the cook is consistent.

00:40:40I'll get our plates and everything here.

00:40:45I just love celery like so much.

00:40:47Maria, I'm feeling stoked about this dish.

00:40:50It's okay, just go, do a go and then you can fix.

00:40:54I trust Bailey when he's not under pressure.

00:40:58However, right now, there's no room for mistakes.

00:41:02Your turn.

00:41:03Perfect.

00:41:04Alright.

00:41:05So, I'm just going to use the rest.

00:41:06Okay.

00:41:07Alright.

00:41:08Do you want to get the chicken, please?

00:41:09Yep.

00:41:11And then a red wine zoo for a bit of umami taste to it.

00:41:16So, our chicken skin.

00:41:18We really want to use this as a redemption round and to really prove our place in the competition.

00:41:24Alright.

00:41:25You going on?

00:41:26Yep.

00:41:27I think I'm pretty happy.

00:41:28Are you happy with all that?

00:41:29Uh-huh.

00:41:30Menu.

00:41:31Let's do it.

00:41:43Menu served.

00:41:55It's pretty boring to look at.

00:41:57A little bit of slop on a plate and then you just chuck a skewer down.

00:42:00Thank you, Bailey.

00:42:08Tonight we need to prove to the gay crushers that we can cook better than they can.

00:42:12And we want them to be intimidated.

00:42:13We didn't really do that with our entree.

00:42:14We didn't really do that with our entree.

00:42:16So, this dish needs to be perfect.

00:42:18It's perfect.

00:42:19Perfect.

00:42:20Tonight, we need to prove to the gay crashers

00:42:23that we can cook better than they can.

00:42:27And we want them to be intimidated.

00:42:33We didn't really do that with our entree.

00:42:41So this dish needs to be perfect.

00:42:51Coming up, will Maria and Bailey's sous vide chicken

00:42:55be fine dining?

00:42:57Bam.

00:42:58That really elevated the dish.

00:42:59Or a foul flop?

00:43:01The dish was meh.

00:43:03Meh?

00:43:03Like, are you a child?

00:43:11After a disappointing entree,

00:43:14Maria and Bailey are hoping their sous vide chicken skewer

00:43:18will bring the redemption they need.

00:43:22Call you back soon.

00:43:28Bon appétit.

00:43:28I picked up a little piece of chicken skin.

00:43:48Boom!

00:43:49Explosion of flavour.

00:43:50It was delicious.

00:43:51The puree was bland.

00:44:06It was like a white and green soft mess

00:44:08underneath this poor skewer.

00:44:12A little bit disappointed.

00:44:14With the sous vide chicken,

00:44:15I would have expected it to be more tender.

00:44:17I've got a lot of dry pieces of chicken.

00:44:19I think, you know,

00:44:21the hero of the dish

00:44:22was kind of like, meh.

00:44:27Meh?

00:44:30Like, are you a child?

00:44:32Meh.

00:44:34Can you beat this team then?

00:44:35Yes.

00:44:36Easily.

00:44:36I feel this is something you get at a barbecue with your family.

00:44:45It's not good enough for the competition.

00:44:48I think they've shown a lot of skill.

00:44:51When you had those crispy pieces of chicken skin

00:44:53with a bit of chicken,

00:44:55with everything else,

00:44:56it was like,

00:44:58bam.

00:44:59They really elevated the dish.

00:45:00I feel like there's so much flavour from the chicken.

00:45:03There was so much flavour from the salsa verde.

00:45:05Even this little red wine reduction on the bottom.

00:45:08I don't know.

00:45:08I just really love the flavours all together.

00:45:11Surprise, surprise.

00:45:12Michael and Riley.

00:45:14They love it.

00:45:15They're trying to play the game here.

00:45:17I think it's very suspect.

00:45:19The chicken,

00:45:20I had a couple of bits that were a bit dry.

00:45:22It was just,

00:45:23it was a bit boring by itself.

00:45:24I think there's a lot of flavours going on

00:45:27other than the actual chicken itself.

00:45:31I think the chicken, again,

00:45:32could have been seasoned better.

00:45:33So two courses in,

00:45:35where are you sitting?

00:45:37I think I'm feeling pretty safe at the moment.

00:45:45We didn't get the critique

00:45:46we initially were expecting for our entree.

00:45:49However,

00:45:50we're feeling really confident

00:45:51that our main is excellent,

00:45:53it's packed full of flavours.

00:45:55That's what the judges said they wanted.

00:45:58Maria and Bailey from El Cossu

00:46:00served us a sous vide chicken skewer

00:46:02with celeriac puree

00:46:04and salsa verde.

00:46:07Well, let's start with saying

00:46:09that there's a lot more delicious flavour

00:46:11on this dish than your entree.

00:46:14Celeriac puree,

00:46:15smooth, delicious,

00:46:17well-seasoned,

00:46:18love the salsa verde,

00:46:19really strong.

00:46:21I think the chicken was nice

00:46:22and soft and juicy.

00:46:23But what's missing on this skewer

00:46:28is some flames.

00:46:32Just give me some charcoal flavours.

00:46:35That's all I needed on there

00:46:37to make it a really, really good dish.

00:46:39So the chicken skewers where the chicken we've sous vide,

00:46:47which gives you an even cook.

00:46:50But then when you char it,

00:46:51some was a little bit drier than others.

00:46:54The whole thing to me about chicken on a skewer,

00:46:57it's not sous vide.

00:46:59You say skewer,

00:47:00you say Mediterranean.

00:47:01When you're in the Mediterranean

00:47:03and it's five o'clock

00:47:04and you're walking down the street,

00:47:05you can smell it on the grill, man.

00:47:07And you're already, like, salivating.

00:47:09That would have taken it to another level.

00:47:11Thank you very much indeed.

00:47:20Honestly, we're never going to be good enough,

00:47:23so it's fine.

00:47:23Oh, Maria, don't be like that.

00:47:25I'm a bit sad about the feedback that we got.

00:47:29You give the best that you can do.

00:47:32But sometimes, yeah,

00:47:34it's just not good enough.

00:47:35Let's finish strong.

00:47:37Mm-hmm.

00:47:38Let's be really positive about this dessert.

00:47:41Woo-hoo.

00:47:42Right now, we feel quite far behind Danielle and Marco,

00:47:46but let's just put that aside

00:47:47and get ready for our dessert.

00:47:51Fantastic.

00:47:52That was perfect.

00:47:53Ooh, so scary.

00:47:55For dessert, we're serving

00:47:56dolce de lice, chocolate and pear tart

00:47:59with pear sorbet.

00:48:01This is our take on a modern sort of pear tart.

00:48:06I'm just about to finish the little base for our dessert.

00:48:11You can only finish on a high

00:48:13if you have an amazing dessert.

00:48:15This needs to be the one that hits with a bang

00:48:17and a real redemption from our last one.

00:48:20We want everyone to see the technique

00:48:21that we're able to do.

00:48:23We can bring flavour

00:48:24and make it look a little bit more elegant.

00:48:32I'm just going to open one of the caramelised condensed milk cans

00:48:36that we did earlier.

00:48:39for the dolce de lice.

00:48:43Wow, look at this colour.

00:48:45OK, I'm going to try it first.

00:48:47Oh, my God.

00:48:48I could just take the whole thing and start eating up.

00:48:51That's amazing.

00:48:51So good.

00:48:52I'm making a jelly-like version of the dolce de lice.

00:48:58I'm just going to add my pear and milk.

00:49:01I really want to showcase my talent

00:49:04and win this competition.

00:49:07What I'm not sure about

00:49:08is how well everyone's going to score us

00:49:11based on the new gatecrashers.

00:49:14Mm-hmm.

00:49:15At the end of the day, this is a competition.

00:49:17Exactly.

00:49:18And if it was between us and winning,

00:49:20I'd throw them under the bus.

00:49:23You do what it takes to win.

00:49:24Yes.

00:49:30So, dolce de lice.

00:49:32Yum.

00:49:33Whiskey.

00:49:34Mm-hmm.

00:49:34Chocolate.

00:49:36Pear.

00:49:38A lot of flavours,

00:49:40but yum sounds delicious.

00:49:43I think it's going to be amazing.

00:49:45Chocolate and whiskey sounds pretty good.

00:49:48It's a lot of...

00:49:49Too many things.

00:49:50Too busy.

00:49:52All on its own.

00:49:54I would love to eat,

00:49:56but marry it together, I don't know.

00:49:58Don't know.

00:49:59Having a look at this dessert,

00:50:01there's so much going on.

00:50:03I'm happy to see that

00:50:04because that just means mistakes.

00:50:07Pressure's on.

00:50:08I think this is a statement.

00:50:12I think, really,

00:50:14they're putting their nuts on the table,

00:50:16saying,

00:50:17there's no nuts in there, mate.

00:50:21I don't know.

00:50:22We'll find out.

00:50:25Coming up...

00:50:27Do we change the whole thing?

00:50:28That's my question.

00:50:29Will a last-minute course correction...

00:50:32Bon appétit.

00:50:33...finally bring redemption?

00:50:35You have to take a lot of risk

00:50:36to get a big reward.

00:50:38So, Maria and Bailey,

00:50:39that gives you a grand total score off.

00:50:41All right, Bailey,

00:50:52I'm just going to work on the base

00:50:54for our dessert.

00:50:55Their last hope for redemption

00:50:57is now all on their dessert.

00:51:00A dolce de leche chocolate and pear tart

00:51:02with pear sorbet.

00:51:04We're going to really finish off strong

00:51:06with our dessert.

00:51:09Technique, presentation, and flavour.

00:51:12That's what we're aiming for tonight.

00:51:14We have our dolce de leche creme,

00:51:17our caramel and pear sorbet,

00:51:20our chocolate and whiskey cream.

00:51:24I just need to see how many we're going to get.

00:51:27I know it sounds like a lot,

00:51:29but if we put the right amount of each element,

00:51:33it will be an amazing dessert.

00:51:36This is pretty hard,

00:51:37and I'm scared that's going to cry.

00:51:41For our tart,

00:51:42we're going to sandwich the dolce de leche

00:51:43between two chocolate crispy cookies

00:51:46and top it off with our chocolate and whiskey cream.

00:51:49It will be a very elegant layer structure.

00:51:52Oh, Bailey, that doesn't look good, babe.

00:52:01Whatever I do to it, it cracks.

00:52:04It's not ideal.

00:52:06I don't know what's going to happen with them.

00:52:09The base, I can't get

00:52:10the perfect rectangles that we need.

00:52:14It kind of snaps for me.

00:52:16Oh, Bailey, I don't know.

00:52:17I don't know if it's going to be enough.

00:52:20I don't think we have enough cookie

00:52:21for two layers as we've planned.

00:52:25Like, do we change the whole thing?

00:52:27That's my question.

00:52:33Can you go and play the piano?

00:52:36Oh, I wish.

00:52:37No.

00:52:37Surely you can.

00:52:38No.

00:52:39If you're mad at many tricks,

00:52:41I wouldn't have been surprised.

00:52:44No, but funny enough,

00:52:45I did magic when I was, like,

00:52:47you know, 16, 17 and stuff.

00:52:49But you're a magician, are you?

00:52:50Yeah, I did magic, like,

00:52:51illusions.

00:52:52I used to do it for, like,

00:52:53a few corporate places and stuff.

00:52:55Do you have a trick?

00:52:56Give us a trick.

00:52:57Okay, wait.

00:53:00Impress us with your magic tricks, Mark.

00:53:02Come on, magic Mark.

00:53:03Show us something we haven't seen before.

00:53:10He dropped it.

00:53:12All right, pretend that didn't happen.

00:53:13What about this one?

00:53:36Oh, yes!

00:53:40Oh, yes!

00:53:41I don't...

00:53:42That was near his pants.

00:53:46Manu's trick was better than Mark.

00:53:48Maybe we should be calling Manu magic Manu.

00:53:49Oh.

00:53:53Magic Mark?

00:53:54More like tragic Mark.

00:53:55So, Maria, because it looks like we don't have a lot of base,

00:54:01we're going to put that on the bottom.

00:54:02Yeah, so maybe let's just give them a more simpler version.

00:54:07What do you think?

00:54:08After I realised that we don't have enough chocolate cookie for two layers,

00:54:12as I decided to change how we're going to plate this dessert,

00:54:16I'm thinking we can use just one cookie as a base instead.

00:54:21That might work,

00:54:23but by changing the structure,

00:54:26it might change the consistency of all the flavours.

00:54:30This is our last chance to redeem ourselves.

00:54:33I'm freaking out.

00:54:35Yeah, Maria's the boss in the kitchen because she has the experience.

00:54:38A little corner.

00:54:39Perfect.

00:54:41Chin chin.

00:54:42Bon Appetit.

00:54:44We really need perfection in order to get a high score tonight.

00:54:49That is delicious.

00:54:52Is everyone going to love it or is it delicious just in our mouth?

00:54:56That's delicious.

00:54:59Let's go.

00:55:00We just need to now start plating.

00:55:04What we've learned that Amanda's about more about the flavour.

00:55:06And not the presentation.

00:55:08So that's why we're going to go more abstract.

00:55:10I really hope this is going to impress everyone because I love all this combination together.

00:55:15So we're looking for a nice crunchy bottom for our tart and then we have the beautiful dolce de leche.

00:55:24And then on top of that, we're going to add the chocolate and whiskey cream.

00:55:28How about I pipe this and you have a look at the sorbet.

00:55:30Can you have a look at the sorbet?

00:55:31No way.

00:55:32Okay.

00:55:33Are you crazy?

00:55:34And I won't touch the sorbet then either.

00:55:35Have you lost your mind?

00:55:35No way.

00:55:36We really want to be on top of the leaderboard this time round.

00:55:39We're here to win so we want every element that goes on the plate to be amazing.

00:55:45So I'm now adding the caramelised pear.

00:55:49You just need to be very careful.

00:55:51Yes, Maria.

00:55:52That definitely is a nice sorbet.

00:55:55I think that our presentation is definitely not what we thought it would be.

00:55:59However, it's still much better than some other desserts that we've seen in the competition.

00:56:04And hopefully we can deliver on the flavour and that will savour the night.

00:56:12Okay.

00:56:13Let's get this off before it starts melting.

00:56:14Let's do it.

00:56:15Who's that for?

00:56:16That's for Colin.

00:56:17And this is for Manu.

00:56:18Let's go.

00:56:19Let's go.

00:56:26Dessert is served.

00:56:29Fine.

00:56:53I'm not sure what we're looking at in here.

00:56:55I'm not sure what we're looking at.

00:56:56What's going on?

00:56:57I'm not sure what we're looking at right now.

00:57:00I can't really see the pear.

00:57:02It's not a pear tart.

00:57:27This competition is really important to both of us.

00:57:47We want to stay in this competition.

00:57:49We want to go strong.

00:57:52It's very important that we bring the best of us.

00:57:56This is our last chance, and there's no room for failure.

00:58:13I know it's not our best work and presentation,

00:58:17but it's still a good-looking dessert.

00:58:21Having a lot of different technical elements to this dish

00:58:25does give you a lot more room for error,

00:58:29but hopefully they'll leave the judges happy.

00:58:33We'll just have to wait and see.

00:58:36Okay, take a break.

00:58:37I'm going to call you back for your final critique.

00:58:42Bon appetit.

00:58:54Very nice, isn't it?

00:58:55That pear sorbet, tub that up for me.

00:58:58I'll buy ten of them right now.

00:59:00That was delicious.

00:59:11I'm a little bit confused about what's going on.

00:59:13There's...

00:59:14Look, it doesn't look like a tart to begin with.

00:59:16That's fine.

00:59:17We can move on from that,

00:59:18but you can't really taste the difference between each part.

00:59:29Is this it?

00:59:30Is this it?

00:59:31Is this a joke?

00:59:32Like, are we joking here?

00:59:37Presentation-wise, it could have been finessed a little bit better.

00:59:41I was very surprised when it came out.

00:59:42I was expecting, like, you know, a normal blonde pastry.

00:59:47So I don't know where the whiskey was.

00:59:49Yeah.

00:59:50They need a shot.

00:59:51Or the dulce de leche.

00:59:53Look, it doesn't come anywhere near that miso brownie.

00:59:58Miso disappointed.

01:00:01That's being really kind.

01:00:03Maria and Bailey have not redeemed themselves tonight.

01:00:07I would have liked a little bit more of a whiskey flavour as well.

01:00:10Again, they have that same concept of trying to do a lot of techniques and elements.

01:00:15Yeah.

01:00:16They just haven't nailed it correctly.

01:00:19I love the flavours in that sorbet.

01:00:20That sorbet is amazing.

01:00:22And I liked all the different textures and flavours of that tart.

01:00:25I couldn't really taste the whiskey,

01:00:27and I wasn't expecting them to plate this like this at all.

01:00:31I wouldn't call this a tart, personally.

01:00:34I think that the sorbet was actually the star of the dish.

01:00:37This is something that I would never order myself.

01:00:40I've got mixed emotions about it.

01:00:42I think that there's a lot of technique that's gone into this.

01:00:45It was presented really well.

01:00:47But for me, they didn't really hit it with the flavour.

01:00:50It makes a lot of sense that everyone's saying there's no whiskey,

01:00:53because I think I got all the whiskey for everyone.

01:00:56I genuinely feel like almost hammered from the stomach of some eating that.

01:00:59I swear to you, I had it.

01:01:01Like, there was two bites that I took.

01:01:03I felt like I had a shot.

01:01:05Because you hit the whole thing in one go.

01:01:08It could be that as well.

01:01:09Maybe that's the trick to tasting the whiskey.

01:01:10This is the whiskey.

01:01:11Wow.

01:01:16It's now time for the guest teams to critique Maria and Bailey's dishes

01:01:21and give them a score out of ten.

01:01:23So what did we think of the entree, the modern masaka?

01:01:27I mean, for me, I reckon it was just lacking a little bit of flavour.

01:01:30And there wasn't really any eggplant in it.

01:01:32I liked it.

01:01:33I think, obviously, there was a little bit of flavour lacking,

01:01:35but you could taste those, like, the seasoning that had put on them in.

01:01:37So it was there.

01:01:38No, I was not thinking we suck.

01:01:40I was not taken away with that.

01:01:41For me, it was the chicken skewers.

01:01:44I actually loved all of the flavours combined.

01:01:47It was really nice.

01:01:48It was a big win for me.

01:01:49I really liked the salsa verde.

01:01:51I thought that was delicious.

01:01:52Yeah, I just think that if you're eating the chicken on its own,

01:01:55it's flavourless.

01:01:56Yeah.

01:01:57It was overcooked.

01:01:58You got one skewer.

01:01:59Get it right.

01:02:00What's the point of surveying it if it's going to be tough?

01:02:03And for dessert, we had the tart.

01:02:05It's not my favourite.

01:02:06The sorbet was delicious.

01:02:08However, the actual tart itself, I didn't love it.

01:02:11I think the dulce de leche was lacking a little bit,

01:02:15but I quite liked the flavours.

01:02:17I wasn't getting much whisky.

01:02:18I didn't know where the dulce de leche was.

01:02:21This just was odd.

01:02:23I felt like it just didn't all go together.

01:02:25I did think it was above average,

01:02:28so I'm probably leaning more towards six.

01:02:31I don't think it was better than ours.

01:02:33I think we should lock in a six.

01:02:34Okay.

01:02:35So we're thinking about going a six?

01:02:37I think we're going to go a six.

01:02:39Lock in five?

01:02:40Lock in five.

01:02:41I feel like, what do you think, maybe a five?

01:02:44I'm thinking a five.

01:02:45I think that's generous tonight.

01:02:47We've given our absolute best effort tonight,

01:02:54but we didn't deliver like we wanted to.

01:02:59The worst case scenario for us is that we're not able to be at 68,

01:03:04our last instant restaurant score.

01:03:06We really need this dessert to salvage us tonight.

01:03:16We definitely don't think that we've done enough

01:03:18to beat the top score of 84 from Daniel and Marco.

01:03:23And I hope we can get redemption and beat our last score of 68.

01:03:28Maria and Bailey, thank you for opening up your home for us again tonight,

01:03:35here at Medusa.

01:03:39Now it's time for the scores.

01:03:43The guest teams have given you a combined score of...

01:03:4928 out of 50.

01:03:53This is definitely not what we hope for,

01:03:55and it's worse than our last one.

01:03:58I think there's definitely potential

01:04:00that some of the gatecrashers lowballed them.

01:04:04I do not trust any of them at all.

01:04:07And now it's our turn to score each dish out of 10.

01:04:12Maria and Bailey for Entrez U served us the modern moussaka.

01:04:19Changing a classic to a modern style dish

01:04:22is always difficult to achieve.

01:04:26If I thought you missed the essence of delivering a moussaka itself,

01:04:31I would have loved to have a lot more eggplant,

01:04:34which would have brought the softness,

01:04:37the mashiness of the moussaka.

01:04:40Even though your techniques are fantastic,

01:04:43but your flavours and your composition of the dish needs a bit more work.

01:04:47What made me smile is when I just cut into it and I got that crunch,

01:04:52because it's typically not expected with the moussaka.

01:04:56I loved the textures, I loved where you were going with this,

01:05:00but overall it wasn't a bad start to the meal.

01:05:03For your entree tonight, I score you a seven.

01:05:12Oh, wow.

01:05:13That's pretty good.

01:05:14You appreciate all the time and effort and the different techniques that we put into our entree.

01:05:20The scum giving you four of your entree is a five.

01:05:26Five is definitely much further from the ten from the last instant restaurant.

01:05:32From Angkor, she gave us sous vide, a chicken skewer with celeriac puree and salsa verde.

01:05:40I'm not sure why we sous vide it and then pan fried it,

01:05:44because we sort of dried up some of the chicken there.

01:05:47The celeriac puree and the salsa verde muddled together,

01:05:51sort of got a bit lost.

01:05:53I actually enjoyed this dish a lot more, but just give it some charcoal flavours.

01:05:57Because I think that would have elevated the dish to a different level.

01:06:05So the scum giving you for your main course is a seven.

01:06:13For this, I score you a five.

01:06:19A five and a seven again?

01:06:21Not as bad as we feared, but not as good as we hoped.

01:06:24Unless we get great scores for dessert, we're in trouble.

01:06:28For dessert, dolce de leche, chocolate whiskey and pear tart with pear and caramel sorbet.

01:06:36The pear sorbet was gorgeous.

01:06:39The chocolate base, a bit sandy in texture.

01:06:45The dolce de leche jelly, the texture of jelly really doesn't bring anything to the dessert

01:06:50and you lose the dolce de leche flavour.

01:06:54Then you pipe in chocolate over the top of that.

01:06:57I think it was just a bit of a mess trying to offer too much technique

01:07:02and a little bit of confusion of flavours.

01:07:04I didn't mind the base, that little bit of texture, because I think texture is what this dish is craving.

01:07:13Technique? Great. Great to see this.

01:07:16And that's what you want to see when we get to kitchen headquarters

01:07:19and it gets a little bit more technical, but you want technique with all the flavours banging.

01:07:23You set yourselves a lot of work here and sort of trip yourselves up along the way.

01:07:28If you've got the chance to cook again, just take three steps back

01:07:34and just keep it a little bit more simpler.

01:07:39So the score I'm giving you for your dessert

01:07:43is a five.

01:07:48Tonight I score you

01:07:54a five.

01:07:55So Maria and Bailey, that gives you a grand total score of...

01:08:0662.

01:08:1262.

01:08:146 points less than last time.

01:08:17It is heartbreaking that we're not as good as we said that we were.

01:08:21We were really aiming for quite a lot more than that.

01:08:23Sadly, that is not redemption for you.

01:08:27It's lower than your first score.

01:08:31If this is the calibre of competition we've got coming, I'm not threatened at all.

01:08:35I've never felt less threatened in my life, to be honest.

01:08:41After their redemption cook, Maria and Bailey have scored 62.

01:08:46Lower than gatecrashers Danielle and Marco.

01:08:50And their own first round score.

01:08:53So we're going to stay here in Adelaide because up next is Mark and Tan.

01:08:58Yay!

01:09:00After tonight, how do you see yourselves going?

01:09:02Yeah, I think we'll definitely, definitely do better.

01:09:10I can't wait to get in that kitchen so all the questions will be answered.

01:09:14He'll dominate, he'll take over.

01:09:15Big talk, big talk.

01:09:18On that note, see you then.

01:09:22Have a good night boys.

01:09:23See you.

01:09:24See you later.

01:09:25I can't wait for Michael to try our food.

01:09:28Thank you guys.

01:09:30Let's go!

01:09:31I can't wait to see this.

01:09:32Hopefully his cooking is just as good as his magic routine.

01:09:40Next time, we're in Adelaide.

01:09:44Where there's magic in the air.

01:09:46Wow!

01:09:47I'm looking at like another world.

01:09:49With gatecrashers Mark and Tan.

01:09:52Don't call me magic Mark for nothing.

01:09:56But, will there secret spells?

01:10:00I don't use measurements, I go off how it feels and how it's coming along.

01:10:03We're having eggs.

01:10:06Have them needing to pull a rabbit out of their hat.

01:10:10Fingers crossed, disasters to come.

01:10:14And one team pushes the table.

01:10:17Oh gosh.

01:10:19To the edge.

01:10:21Listen, you either accept the rules and you play with everyone.

01:10:25Or goodbye.

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