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#drama #cdrama #romantic
#drama #cdrama #romantic #love #movie #shortdrama
#drama #cdrama #romantic
#drama #cdrama #romantic #love #movie #shortdrama
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Short filmTranscript
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.
00:00:31Danielle 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.
00:00:45Test this dish about 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 in here.
00:01:16Good luck.
00:01:17With a jam packed menu.
00:01:20How about we add an extra element to our main.
00:01:25Main.
00:01:26Main.
00:01:27Main.
00:01:28Yeah?
00:01:29Will they come unstuck again?
00:01:31We'd love to see the OGs pull 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.
00:01:43Give us a trick.
00:01:44Oh, I already messed it up.
00:01:47Are you going to do any magic tricks, Mark?
00:01:49Disappear.
00:01:50One that's competitive for us.
00:01:51Amy and Lara decide to stir the pot.
00:01:55I want to rustle feathers.
00:01:57I want to shake it up.
00:01:58And sway the table.
00:02:00Need more spices.
00:02:02The bottom was too hard.
00:02:04It was kind of like mess.
00:02:06They have absolutely nothing positive to say.
00:02:08And they're making it very obvious.
00:02:11I had a dream that someday I would just fly, fly away.
00:02:24Tonight, we're in Adelaide.
00:02:27In the upmarket suburb of Glenel.
00:02:30Oh, 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.
00:02:40Oh, look at this. Beautiful.
00:02:43Tonight, we want to wow everybody.
00:02:47What's wrong with being confident?
00:02:50We really want to redeem ourselves
00:02:53from 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.
00:03:09This 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
00:03:19and amazing presentation.
00:03:21Look at the end of the day.
00:03:22It just matters that we win.
00:03:24Yes.
00:03:25And not have any issues.
00:03:26Not 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.
00:03:43Oh, my God.
00:03:46But their overconfidence got the best of them
00:03:49when Bailey forgot a key ingredient in their beurre blanc sauce
00:03:53for 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,
00:04:11they scrape by with their dessert,
00:04:14giving them a final score of 68.
00:04:20All right, Maria, let's do it.
00:04:21With their instant restaurant set,
00:04:23Maria 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
00:04:36in 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.
00:04:50It'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,
00:04:56but they're going to get blown away by what we can do today.
00:05:01Feels good to be at the top, aiming for a high score
00:05:04and actually achieving that.
00:05:06We're over the moon,
00:05:07and I think we're the ones to chase from this point.
00:05:09I think people are going to be a little bit scared of us,
00:05:11but I think they're going to be nice.
00:05:13Why are you loving you?
00:05:14Yeah, you look so scary.
00:05:15Yeah, I'm scary.
00:05:16Let's go.
00:05:18All right.
00:05:19We got this.
00:05:20Let's go.
00:05:21What's best for the list?
00:05:22Let's get some lovely eggplants for our entree.
00:05:25Excellent.
00:05:26For entree, we are serving modern moussaka.
00:05:31Some basil next?
00:05:32Yes.
00:05:34I've never had a modern moussaka.
00:05:36I do like an old school one.
00:05:38Think of a lasagna by Greek.
00:05:40Perfect.
00:05:41Entree, moussaka.
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
00:05:50and make it a little bit cool,
00:05:52it could get a high score.
00:05:53So the potatoes for our entree,
00:05:56and we need quite a lot of them.
00:05:58As a Greek girl,
00:06:00I'm very proud to be plating our take on the moussaka.
00:06:04Paprika.
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,
00:06:18but 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,
00:06:35we still want them to beat the gatecrashers.
00:06:38Let's go.
00:06:39With the shopping done,
00:06:48Maria and Bailey now have just three hours
00:06:51to prep their dishes before their guests arrive.
00:06:54Time to get changed.
00:07:00Ready for the aprons?
00:07:01Let's do it.
00:07:02Excellent.
00:07:03Remember, this is our chance to redeem ourselves,
00:07:06really showcase our food and our technique,
00:07:11and we won't miss anything tonight.
00:07:14Okay?
00:07:15The biggest takeaway and the most important thing
00:07:17from 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.
00:07:28I'm just going to start the pears for our sorbet.
00:07:33For dessert, we're making dolce delicia, chocolate,
00:07:37whiskey and pear tart with pear and cardamon sorbet.
00:07:42The pear is ready.
00:07:44I think the total combination of this dessert
00:07:47is going to give an absolute wow factor.
00:07:50They're having a lot of different technical elements
00:07:52to this dish.
00:07:53All right.
00:07:54Off you go.
00:07:55We'll prove to the table and to the judges
00:07:58that we really do have what it takes to win this competition.
00:08:01So, Maria, I'm just starting on the dolce de 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,
00:08:10because we basically want to caramelise the condensed milk, right?
00:08:14Mm-hmm.
00:08:15Just like in business,
00:08:16the values and the traits that we have
00:08:18in terms of control and perfectionism...
00:08:22Come on.
00:08:23Really help us in the kitchen.
00:08:25And we know that you have to take a lot of risk
00:08:27to get a big reward.
00:08:29All right.
00:08:30I'm just going to chop some chocolate
00:08:32and 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 overcomplicated.
00:08:44When you add so many different flavours,
00:08:46you've got to make sure they all work together.
00:08:49There's definitely whisking there.
00:08:51It kind of could work,
00:08:53but there's so much work to do as well.
00:08:55And to get all the elements done perfectly,
00:08:57good luck.
00:09:02I'm just putting together the marinade now for the main,
00:09:04so that we can marinate the chicken.
00:09:06For me, we're making sous-vide chicken skewer
00:09:11with celerier puree and salsa verde.
00:09:14Okay, Maria.
00:09:15Yeah.
00:09:16Do you want to taste...?
00:09:17No, I'm fine, thank you.
00:09:18I trust you.
00:09:19Beautiful.
00:09:21I'm going to start with our chicken
00:09:24and 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
00:09:34and put it to the sous-vide for about 90 minutes.
00:09:37So sous-vide is basically cooking protein
00:09:40into a bag for a very, very long time,
00:09:42so it's nice and tender.
00:09:44When you think chicken skewer,
00:09:46you think barbecue, beautiful char,
00:09:50marinated and melting in the mouth.
00:09:52So the sous-vide part of it,
00:09:54it makes very little sense to me.
00:09:57This is doing exactly what it's supposed to be doing.
00:09:59I'm very happy.
00:10:01The benefit of sous-vide is
00:10:03it will give us perfectly juicy chicken
00:10:05and it's going to cook evenly and consistently.
00:10:08It comes out beautiful.
00:10:10Every time.
00:10:12Tonight we have to do whatever it takes.
00:10:15We need to master our techniques,
00:10:17no room for mistakes.
00:10:19We really need to step it up.
00:10:22If we don't deliver,
00:10:24it will be very embarrassing.
00:10:29Back in Adelaide, I'm a freakin' flyer at this point.
00:10:40Maria and Bailey's restaurant tonight, Medusa.
00:10:42We love it there.
00:10:44Oh my gosh, this place is stunning.
00:10:50I would die to live here.
00:10:52Rich people live in this area.
00:10:56We've got fire in our belly
00:10:58and we are ready to put them to the test.
00:11:01It's time to see if they can put their money
00:11:03where their big mouth is.
00:11:04Tonight, I want to ruffle feathers.
00:11:06I want to shake it up.
00:11:08I can't wait.
00:11:09I don't think the gatecrashers
00:11:11have 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,
00:11:20hiding things inside them.
00:11:22I won't forget to find them.
00:11:24Ready to go?
00:11:26Let me see.
00:11:27Good.
00:11:28Let's do it.
00:11:30Let's do it.
00:11:31Let's do it.
00:11:35Hello.
00:11:36How are you?
00:11:37Good to see you.
00:11:38Hi.
00:11:39Maria and Bailey,
00:11:40maybe they've cooked a few cookies together.
00:11:43Hi.
00:11:44Hi.
00:11:45I thought I'm intimidated by them.
00:11:47I think.
00:11:52Wow.
00:11:53Oh.
00:11:54Beautiful.
00:12:00Stunning.
00:12:01I'm thinking the food that we're going to get on the menu tonight
00:12:06is going to be like upper class, fine dining,
00:12:09really beautifully plated.
00:12:11Whips.
00:12:12Beautiful.
00:12:13Looks 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.
00:12:30So Medusa is part of the Greek mythology.
00:12:34And Medusa symbolises removing evil spirits.
00:12:40Evil spirits?
00:12:42Maria.
00:12:43Pass me the sage, Maria.
00:12:44Oh, my God.
00:12:46What we really want to do is we want to showcase
00:12:48and redeem ourselves from last time.
00:12:51We're going for a fine dining type fill.
00:12:54So we hope that it will do its job.
00:12:58Good luck.
00:12:59Cheers, 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.
00:13:16Michael thinks he's smart,
00:13:18but all Michael does is talk a lot of crap.
00:13:22Nice to finally meet everyone.
00:13:27Officially.
00:13:28Yeah, you guys.
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?
00:13:33Yeah, we were happy with the judges' score.
00:13:35Yeah.
00:13:36Yeah.
00:13:37Now that we've got more gay crashes at the table, this will be a really good opportunity to really put these OGs off their game.
00:13:47And we need to put Michael in his place now.
00:13:50So, Michael?
00:13:51What 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 tables is quite low.
00:14:13They're trying to indicate that the OGs might have scored the gay crashes lower on purpose.
00:14:22Obviously, 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.
00:14:34Whoa, whoa, whoa.
00:14:36Everyone has got completely different taste buds.
00:14:38Every single person here likes different foods.
00:14:41We 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 pipelines.
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.
00:15:03Once again, Amy and Lara causing confusion.
00:15:06Talking nonsense.
00:15:08They're pissing me off.
00:15:10Look, 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.
00:15:20And 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.
00:15:26Oh my God.
00:15:28Meily, let's go.
00:15:32Hello.
00:15:33Hello.
00:15:34Hello.
00:15:35Hello.
00:15:36Good evening.
00:15:38Oh my god, Meili, let's go!
00:15:52Hello, hello!
00:15:53Bonjour!
00:15:54Welcome in!
00:15:56Bonjour!
00:15:56Bonjour!
00:15:57Bonjour!
00:15:57Bonjour!
00:15:58Bonjour!
00:15:58Bonjour!
00:15:59Yes, it's great to have you!
00:16:00How are you?
00:16:01Good!
00:16:01Good!
00:16:03Let's go!
00:16:03Good!
00:16:04Good!
00:16:04Good!
00:16:05Good!
00:16:05Good!
00:16:08As soon as the judges walk in, they have such a presence about them, you're reminded
00:16:18this is actually a competition.
00:16:21Bring it on!
00:16:22Yeah!
00:16:23Daniel and Marco, welcome to the table.
00:16:27Top of the leaderboard, how 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, Marie and Bailey.
00:16:40Hello, judges.
00:16:42What's on the menu?
00:16:43If you'd like to open up your menus.
00:16:51I'm really hoping Marie and Bailey can knock the gate crashes right out of this competition.
00:16:57For an entree, we're having modern moussaka.
00:17:01What is a modern moussaka?
00:17:02Why would they mess with a classic?
00:17:06For 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, so extra good for us.
00:17:20And for our dessert, we're having a dolce de leche, chocolate whisky and pear tart with
00:17:26pear and caramel sorbet.
00:17:28Wow.
00:17:29How could you remember that?
00:17:32That's insane.
00:17:33That was a mouthful and a half.
00:17:35Wow.
00:17:36Sounds 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
00:17:46tonight to impress.
00:17:48Yes.
00:17:49I think you've definitely got a lot of work to do here.
00:17:52Yes.
00:17:53So, wish you later.
00:17:54Thanks.
00:17:58So, looking at this menu, you think you're going to be still at the top at the end of the
00:18:03night?
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.
00:18:11It's fine dining, essentially.
00:18:13I feel like they're really trying to modernise it here to try and up the stakes.
00:18:20But, can they pull it off?
00:18:24We'd love to see the OGs fall flat on their face.
00:18:28The gatecrashers have set the bow high and we're going to absolutely dominate.
00:18:35Coming up.
00:18:36I know that we have exactly what it takes to beat the gatecrashers and knock them out of
00:18:41the competition.
00:18:42Maria and Bailey go all out for redemption.
00:18:46I really want to showcase my talent.
00:18:49We have so many flavours.
00:18:50We have so many different textures.
00:18:52But could it be deja vu for Bailey?
00:18:55I don't know what marinade you did, but there's no flavours.
00:18:58There's nothing.
00:19:02And at the table...
00:19:04Just remember, your tongue was a three, so don't get too confident.
00:19:07The OGs and the gatecrashers don't hold back.
00:19:11We're confident in what we're doing.
00:19:12Your confidence means jack shit.
00:19:18At their instant restaurant Medusa, Maria and Bailey are going all out for redemption
00:19:24with their entree, a modern moussaka.
00:19:27I'm going to start the beef bolognese for our entree Bailey.
00:19:31Excellent.
00:19:32I think they're going to love it.
00:19:34Our modern moussaka is our take to the traditional moussaka.
00:19:38Ooh.
00:19:39Which is like the Greek version of lasagna.
00:19:42What really makes a Greek bolognese different to an Italian is the spices.
00:19:48We still are having all the other traditional layers on there.
00:19:51Potato, eggplant, beef bolognese and bechamel.
00:19:56But different proportions to what people are used to.
00:20:01Maria, I'm just blitzing the potatoes now.
00:20:03Amazing.
00:20:05The potatoes were the main change of traditional to a modern form for our moussaka.
00:20:11Instead of the potatoes being more of a mash,
00:20:13we're going to create a potato rosti for our base.
00:20:16It's going to be the most crispy thing that you could imagine.
00:20:20Bit of salt.
00:20:21Tonight, the pressure is definitely on for us.
00:20:24This is our chance to show the judges that we can provide all the technique,
00:20:28all the flavour, all the presentation.
00:20:31Don't put too much. Is that the thickness that you need?
00:20:33I think that's pretty good.
00:20:35We really want to score better than we did last time.
00:20:37That's super important.
00:20:39But hopefully score so hard that no one can get us.
00:20:42The eggplant will go on top of our potato rosti.
00:20:48Eggplant is the base ingredient of the classic moussaka.
00:20:52So I'm just going to salt them on both sides to remove the extra bitterness.
00:20:58I mean, there will be some bitter people on the table.
00:21:01Do you mean the new gate crashes?
00:21:03Yes, Bailey. You got it right.
00:21:10Thank you, guys.
00:21:11All right. So, Marco, looking at moussaka, what's your thought on a modern style one?
00:21:18Moussaka normally has mincemeat, eggplant, some cheese and that sort of stuff.
00:21:23So I'm not sure what they're going to do to sort of make it modern.
00:21:28I love moussaka. What makes it modern? No idea.
00:21:31Maria and Bailey had to prove that they belong in the competition just like anyone else.
00:21:37We're not going to give them an easy ride tonight.
00:21:38Um, with the bechamel maybe, I don't know, they might do those wanky little dots around the plate or something.
00:21:49We used to do that.
00:21:51Wanky dots.
00:21:53Welcome to the 90s.
00:21:56I'm just going to test that it's piping well.
00:21:59Amazing.
00:22:03Bailey, you need to start frying.
00:22:06Before we get this entree out, I have to shallow fry the rosti and we want a nice, even golden colour.
00:22:13Maria, I'm so excited to get these out.
00:22:15I think everyone's going to love these.
00:22:18Okay, just take them out when they're ready. Do you 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.
00:22:32With our moussaka, it's a little bit smaller, so 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.
00:22:46Mmm.
00:22:48I've tried all the elements for our entree and know that it tastes good.
00:22:53Well done, Bailey. That's great.
00:22:54The plating of our moussaka might be a bit polarising for some of our guests.
00:23:00We're really using the potato rosti as a base and then we're building on top of that, so we're bringing a more like a fine dining kind of feel.
00:23:10Okay, Maria, incoming.
00:23:12I know that we have exactly what it takes to beat the gatecrashers and knock them out of the competition.
00:23:19Okay, start the blowtorching.
00:23:22We're going to blowtorch the bechamel so that will give another aspect of it modern.
00:23:27Yep.
00:23:29How is it looking?
00:23:30It 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.
00:23:37As a Greek girl, I'm so proud to take the traditional moussaka and modernise it and bring it to 2025.
00:23:47Alright, 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?
00:23:54Let's serve.
00:23:55Let's do it.
00:23:58Oh my God. Be careful, don't move too much.
00:24:01Let's go.
00:24:03Alright, we're good.
00:24:05We got this.
00:24:06Yeah, that's good.
00:24:07Are you happy? I'm stoked.
00:24:12Okay, let's do it.
00:24:13Let's do it.
00:24:22Entree is served.
00:24:23Maria and Bailey, they look cool, calm and collected and the food looks really good.
00:24:46Thank you so much.
00:24:47It looks amazing.
00:24:48It looks amazing.
00:24:51Thank you so much.
00:24:52It looks amazing.
00:24:58Presentation-wise, I wasn't sure what I was looking at.
00:25:01I honestly thought it was carrot cake.
00:25:02This dish is everything that I want to present.
00:25:03There's so much technique in there.
00:25:04There's no way that that's not going to impress the judges.
00:25:05Tonight, we really want to redeem ourselves.
00:25:07And it's exciting.
00:25:08this dish is everything that i want to present there's so much technique in there there's no way
00:25:28that that's not going to impress the judges tonight we really want to redeem ourselves
00:25:33and it's exciting i 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
00:25:54leaderboard with an elevated menu
00:25:56thank you take a break call you back shortly
00:26:18i wasn't really sure what we were eating
00:26:48we're met with a crunch
00:26:50unless you don't think you breathe for about a minute
00:27:14i did eat it pretty quickly
00:27:16all right
00:27:21marco yeah or should i say mako you eat like a mako shark mate two bites it was gone
00:27:27how can i say i didn't like it when i ate it in one second the seasoning let it down a little bit but
00:27:35i actually really enjoyed it i thought it was plated absolutely beautifully like i could definitely see
00:27:40this at a restaurant but like when i think of moussaka i think of a lot more mince a lot more
00:27:45eggplant like it kind of was like a loaded hash brown look it was a good hash brown but um just didn't scream moussaka
00:27:54you needed more spices in the meat the bottom was too hard
00:28:01obviously it was pretty crunchy at the bottom but after that it just sort of mushed together and you couldn't really taste the meat
00:28:08wow they have absolutely nothing positive to say and they're making it very obvious
00:28:15this is definitely below par
00:28:18i 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
00:28:30my potato was cooked to absolute perfection it was really delicious
00:28:35and when you say modern moussaka i think they've delivered exactly what the menu said
00:28:43i thoroughly enjoyed this dish
00:28:46you can't be serious what michael's critique of the entree was completely over the top
00:28:55so after this entree who's ahead do you think 100% the gatecrashers
00:29:00this 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
00:29:20marie and bailey for entree gave us a modern moussaka
00:29:24a lot of work's got into this
00:29:26i love the whole element of surprise because when i cut in i was not expecting that crunch
00:29:33and i like the modernization of that
00:29:34i loved the creamy bechamel cheese on top which is you know gives you the flavor 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 you can see the amount of technique you put in
00:29:59you can definitely cook
00:30:02but i think you've missed the flavors
00:30:07the 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
00:30:17i would have loved to have a lot more eggplant
00:30:23and i feel like the means part of it i felt like it's a bland ragout of some kind
00:30:29didn't feel you were taking me to grace with that
00:30:40two dishes to go get back in there and we'll see you soon
00:30:43thank you
00:30:44thank you
00:30:47when we look at their menu tonight we were expecting like michelin star dishes but ow they
00:30:59sucka at the moussaka
00:31:04that was a bit unexpected
00:31:06for me as a greek person that dish was very spot on with the flavors
00:31:12i am really shocked i did not expect that
00:31:16i 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 for what they were expecting
00:31:24i'm still very proud of what we've plate and what we served
00:31:27i'm really hoping that the main will impress everybody you need to start that celeric puree
00:31:33now
00:31:34yes
00:31:35for main we are serving sous vide chicken skewer with celeric puree and salsa verde
00:31:41the salsa verde that's gonna be nice and refreshing
00:31:44and we need to do some crispy chicken skins
00:31:47i'm gonna 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
00:31:59the critique from the judges was definitely unexpected
00:32:03that's a lot of added pressure if we're gonna get redemption
00:32:07with our main we want to provide something that has lots of flavors
00:32:13oh it's maybe another five
00:32:15it's our chance to really bring like high technical dish to the judges
00:32:20and yeah maybe get a little bit of redemption for us
00:32:23so if you could win in a in a crystal ball how do you think this is going to work out this right this brand
00:32:36i actually thought uh maria and bailey were probably a big competition
00:32:43but from trying their entree i don't think it's as big as i expected
00:32:48daniel and marco i think they're probably going to be our biggest sort of competition at the moment
00:32:53your food was great i believe we can deliver even better
00:32:57i think mark is definitely confident for someone that hasn't cooked yet
00:33:02we've won for a hundred
00:33:04you're going for a hundred
00:33:06yeah hopefully
00:33:11when mark said that they're aiming for a score of 100
00:33:14it 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
00:33:22hey do 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
00:33:28i was confident that i was going to get 85
00:33:31so your confidence means jack shit
00:33:34i'm going to be so happy when mark and tan
00:33:38or amy and lara go home at the end of this round
00:33:43this is our sous vide let me just get it because it's very oh look at all this juice in there beautiful
00:33:52our main is centered around a tender chicken skewer marinated in these beautiful spices
00:33:59we're inspired to sous vide the chicken because it's definitely better it's a bit more technique involved
00:34:05it's going to be elegant sophisticated that's beautiful
00:34:10what's really important for us to have a look at right now is that the flavorings in the marinade has gone all the way through that chicken
00:34:17what you can do is start pan frying one to test it okay
00:34:24in terms of redemption we're a little bit nervous we want to show more of what we can do
00:34:30we don't want to play it safe tonight
00:34:34it's so tender but i don't know what marinade you did there's no flavor there
00:34:43i don't believe this how did we mess this up
00:34:48so um there's no salt there's no pepper there's no there's nothing
00:34:55if i may i need to adjust this poorly
00:35:04this chicken skewer needs to have flavor if we don't they're going to crucify us
00:35:08i 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
00:35:30i don't know what marinade you did there's no flavor there
00:35:34i guess i didn't put enough seasoning in there and it just came out in the marinade rather than soak all the way through
00:35:41the damage has been done for me i have to try to fix them now
00:35:46i'm so sorry i know this is your part but i need to adjust this fully
00:35:50mm-hmm i have to step in and throw every single seasoning on top of our chicken and then fry it up
00:35:58we're gonna have the extra herbs and everyone's gonna love it
00:36:03i'm going heavy on salt i'm going heavy on paprika i'm going heavy on sumo
00:36:08how about we add an extra element to our mane
00:36:15yeah?
00:36:16what?
00:36:17no i'm just joking
00:36:18that's not really funny
00:36:20you 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
00:36:33the meerkats
00:36:34so nice
00:36:35meerkats are the best
00:36:36there was a meerkat there swear to god it looked exactly like me
00:36:40i swear it had a flat box head and everything
00:36:43got the little head
00:36:44yeah
00:36:46the other thing was so good
00:36:48yeah there we go
00:36:50when 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
00:37:00so now we probably need to give the gate crashes an animal as well
00:37:05so danielle
00:37:07they're like cuddly cute
00:37:11we thought maybe the panda
00:37:13which is so cute
00:37:14oh my gosh
00:37:15he's cute
00:37:16i'll see it
00:37:17yeah
00:37:18why did you look at my body like that?
00:37:21and
00:37:22dingo
00:37:24why a dingo?
00:37:26because you know like
00:37:27he looks like a dog
00:37:28could be nice
00:37:29but then
00:37:30full attack
00:37:31you don't know which way it's gonna go
00:37:33whether you can pat it or whether you're gonna get bit
00:37:35i think mark is just all bark
00:37:39absolutely no bite
00:37:40right about the dog part though
00:37:42lara
00:37:44i think
00:37:45based on what you've shown
00:37:47you're a little bit snappy
00:37:49a little bit fiery
00:37:50so i'm giving
00:37:51it's giving
00:37:52alligator
00:37:54alligator because i'm snappy
00:37:59uh alright
00:38:01what do you guys think we are?
00:38:03what do alligators eat?
00:38:06what do alligators eat?
00:38:12alright let's talk about this main course
00:38:14sous vide chicken skewers with seleriac puree and salsa verde
00:38:20i do hope that they grill it
00:38:22sear it on the barbecue
00:38:24um and i think
00:38:25from 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 gonna be bland and slippery and
00:38:34look grey and slippery
00:38:36and with that and the texture of the puree
00:38:39beige
00:38:40it doesn't wow me
00:38:42i mean it is chicken
00:38:43i don't know why you would sous vide
00:38:46little 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
00:38:57charred 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
00:39:08very
00:39:09very
00:39:10very
00:39:11no
00:39:12very very very none
00:39:14so 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
00:39:26would not normally satisfy
00:39:28i'm the meat master
00:39:30by saying that your tongue was a three so
00:39:42all right 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 is high enough so we get a really good golden colour on the edges
00:39:55and that we only keep them on there for a small amount of time otherwise we risk drying them out
00:39:59there's some nice colours already
00:40:01no we want more colour
00:40:03okay
00:40:04we want a deep dark
00:40:06like almost like a charcoal just remember flavour
00:40:10i know that pan searing chicken for so long can make the chicken dry so we actually cannot afford to do that tonight
00:40:18so i need to check everything
00:40:21you ready for this?
00:40:22you ready for this?
00:40:23yeah
00:40:32this is very moist and now it has definitely more flavour
00:40:35i'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
00:40:43i 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 all right so i'm just gonna use the rest
00:41:05okay
00:41:06all right
00:41:07do you want to get the chicken please?
00:41:08yep
00:41:09and then a red wine zoo for a bit of umami taste to it
00:41:15so our chicken skin
00:41:17we really want to use this as a redemption round and to really prove our place in the competition
00:41:23all right we're going on?
00:41:25yep i think i'm pretty happy are you happy with all that?
00:41:27okay
00:41:28menu
00:41:29colon
00:41:30let's do it
00:41:31let's do it
00:41:32menu 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
00:42:01thank you barely
00:42:02thank you
00:42:03thank you
00:42:16tonight we need to prove to the gay crushes that we can cook better than they can
00:42:26and we want them to be intimidated
00:42:34we didn't really do that with our entree
00:42:41so this dish needs to be perfect
00:42:45coming up will maria and bailey sous vide chicken be fine dining
00:42:56bam that really elevated the dish
00:42:59or a foul flop
00:43:00the dish was meh
00:43:02meh?
00:43:03like are you a child?
00:43:04after a disappointing entree maria and bailey are hoping their sous vide chicken skewer will
00:43:18bring the redemption they need
00:43:20call you back soon
00:43:21thank you
00:43:22thank you
00:43:23thank you
00:43:24bon appetit
00:43:27i picked up a little piece of chicken skin
00:43:48boom
00:43:49explosion of flavour it was delicious
00:43:51the puree was bland
00:44:05it was like a white and green soft mess underneath this poor skewer
00:44:10a little bit disappointed with the sous vide chicken i would have expected it to be more tender
00:44:17i got a lot of dry pieces of chicken
00:44:19i think you know the hero of the dish was kind of like meh
00:44:24meh?
00:44:27like are you a child?
00:44:31meh
00:44:32meh
00:44:34can you beat this team then?
00:44:35yes
00:44:36easily
00:44:42i 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 with a bit of chicken with everything else
00:44:56it was like bam
00:44:58they 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 i just really love the flavours all together
00:45:11surprise surprise
00:45:12Michael and Riley
00:45:13oh wow
00:45:14they love it
00:45:15they're trying to play the game here
00:45:16i think it's very suspect
00:45:18um the chicken i had a couple of bits that were a bit dry
00:45:22it was just it was a bit boring by itself
00:45:25i think there's a lot of flavours going on
00:45:28other than the actual chicken itself
00:45:30i think the chicken again could have been seasoned better
00:45:33so two courses in
00:45:34where are you sitting?
00:45:36i think i'm feeling pretty safe at the moment
00:45:39we didn't get the critique we initially were expecting for our entree
00:45:49however we're feeling really confident that our mane is excellent
00:45:53it's packed full of flavours
00:45:54that's what the judges said they wanted
00:45:56Maria and Bailey from and of course you served us a sous vide chicken skewer with salar yak puree and salsa verde
00:46:06well let's start with saying that there's a lot more delicious flavour on this dish than your entree
00:46:13cedar yak puree
00:46:15smooth delicious
00:46:16well seasoned
00:46:17love the salsa verde
00:46:19really strong
00:46:20i think the chicken was nice and soft and juicy
00:46:23but
00:46:25what's missing on this skewer is
00:46:29some flames
00:46:31just give me some charcoal flavours
00:46:34that's all i needed on there to make it a really really good dish
00:46:43so the chicken skewers were the chicken we've sous vide
00:46:46which gives you an even cook
00:46:49but then when you char it
00:46:51some was a little bit drier than others
00:46:53the whole thing to me about chicken on a skewer
00:46:57it's not sous vide
00:46:58you say skewer you say mediterranean
00:47:01if when you're in the mediterranean and it's five o'clock and 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
00:47:12thank you very much indeed
00:47:13thank you
00:47:19honestly
00:47:21we're never gonna be good enough so 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
00:47:33yeah
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
00:47:41woohoo
00:47:42right now
00:47:43we feel quite far behind danielle and marco
00:47:46but let's just put that aside and get ready for our dessert
00:47:51fantastic
00:47:52that was perfect
00:47:53oh
00:47:54so scary
00:47:55for dessert we're serving dolce de leche chocolate and pear tart with pear sorbet
00:48:00this is our take on a modern sort of pear tart
00:48:06i'm just about to finish the little base for our dessert
00:48:10you can only finish on a high if you have an amazing dessert
00:48:14this needs to be the one that hits with a bang and a real redemption from our last one
00:48:19we want everyone to see the technique that we're able to do
00:48:22we can bring flavor and make it look a little bit more elegant
00:48:28i'm just gonna open one of the caramelized condensed milk cans
00:48:34that we did earlier for the dolce de leche
00:48:41wow look at this color
00:48:45okay i'm gonna try first
00:48:46oh my god
00:48:47i could just take the whole thing and start eating out
00:48:50that's amazing
00:48:51so good
00:48:52i'm making a jelly like version of the dolce de leche
00:48:58i'm just gonna add my pear and milk
00:49:02i really want to showcase my talent and win this competition
00:49:06what i'm not sure about is how well everyone's gonna score us based on the new gate crashes
00:49:13mm-hmm
00:49:15at the end of the day this is a competition
00:49:16exactly
00:49:17and if it was between us and winning i'd throw them under the bus
00:49:22you do what it takes to win
00:49:24yes
00:49:25so
00:49:30dolce de leche
00:49:32yum
00:49:33whiskey
00:49:34chocolate
00:49:35pear
00:49:36a lot of flavors
00:49:39but yum sounds delicious
00:49:42i think it's gonna be amazing
00:49:44chocolate and whiskey sounds pretty good
00:49:46it's a lot of
00:49:48too many things too busy
00:49:50all on its own
00:49:53i would love to eat
00:49:55but i'd marry it together i don't know
00:49:57don't know
00:49:58having a look at this dessert
00:50:00and there's so much going on
00:50:02i'm happy to see that because that just means mistakes
00:50:06pressure's on
00:50:08i think this is a statement
00:50:10i think
00:50:13really they're putting their nuts on the table saying
00:50:16there's no nuts to limit
00:50:17i don't know we'll find out
00:50:22coming up
00:50:26do we change the whole scene that's my question
00:50:29will a last minute course correction
00:50:31then i'm petite
00:50:32finally bring redemption
00:50:34you have to take a lot of risk to get a big reward
00:50:37so maria and bailey that gives you a grand total score off
00:50:48at maria and bailey's second round instant restaurant
00:50:51all right bailey i'm just gonna work on the base for our dessert
00:50:55their last hope for redemption is now all on their dessert
00:50:59a dolce de leche chocolate and pear tart with pear sorbet
00:51:04we're gonna really finish off strong
00:51:06mm-hmm
00:51:07with our dessert
00:51:08technique presentation and flavor that's what we're aiming for tonight
00:51:13we have our dolce de leche creme our caramel and pear sorbet our chocolate and whiskey cream
00:51:23i just need to see how many we're gonna get
00:51:26i know it sounds like a lot but if we put the right amount of each element it will be an amazing dessert
00:51:36this is pretty hard and i'm scared that's gonna cry
00:51:40for our tart we're gonna sandwich the dolce de leche between 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
00:51:57oh bailey that doesn't look good babe
00:52:01whatever i do to it it cracks
00:52:03it's not ideal
00:52:05i don't know what's gonna happen with them
00:52:08the base i can't get um the perfect rectangles that we need
00:52:13it kind of snaps for me
00:52:15oh bailey i don't know i don't know if it's gonna be enough
00:52:19i don't think we have enough cookie for two layers as we planned
00:52:24like do we change the whole thing that's my question
00:52:33can you go and play the piano
00:52:35i don't know
00:52:37surely you can
00:52:38nah
00:52:39oh
00:52:40if you're mad at many tricks i wouldn't have been surprised
00:52:44no but funny enough i did magic when i was like you know 16, 17 and stuff
00:52:48but you're a magician are you?
00:52:49yeah i did magic like illusions
00:52:51i used to do it for like a few corporate places and stuff
00:52:54do you have a trick to give 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
00:53:11okay
00:53:12all right pretend that didn't happen
00:53:13yeah
00:53:14oh
00:53:15hmm
00:53:16what about what about this one
00:53:21oh
00:53:22yes
00:53:23i don't
00:53:24that was near his pants
00:53:25the nose trick was better than mark
00:53:26maybe we should be calling manu magic manu
00:53:27oh
00:53:28magic mark
00:53:29more like tragic manu
00:53:30oh
00:53:31no
00:53:32no
00:53:33no
00:53:34no
00:53:35no
00:53:36no
00:53:37no
00:53:38no
00:53:39no
00:53:40no
00:53:41no
00:53:42no
00:53:43no
00:53:44no
00:53:45no
00:53:46no
00:53:47no
00:53:48no
00:53:49no
00:53:50no
00:53:51no
00:53:52no
00:53:53no
00:53:54no
00:53:55out
00:53:56no
00:53:58no
00:53:59in
00:54:00just
00:54:01no
00:54:02no
00:54:03no
00:54:04no
00:54:05no
00:54:06no
00:54:07no
00:54:08no
00:54:09no
00:54:10no
00:54:11no
00:54:13no
00:54:14no
00:54:16that
00:54:21That might work, but 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.
00:54:40Perfect.
00:54:41Tinchin.
00:54:42Bon appétit.
00:54:44We really need perfection in order to get a high score tonight.
00:54:48Mm?
00:54:50That 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 more about the flavour...
00:55:06And not the presentation.
00:55:08So that's why we're going to go more abstract.
00:55:11I really hope this is going to impress everyone
00:55:13because I love all this combination together.
00:55:15So we're looking for a nice crunchy bottom for our tart.
00:55:20And 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 chocolate?
00:55:30No way.
00:55:31Okay.
00:55:32Are you crazy?
00:55:33And I won't touch the sorbet then either.
00:55:34Have you lost your mind?
00:55:36We really want to be on top of the leaderboard this time around.
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.
00:55:52Yes, Maria.
00:55:54That definitely is a nice sorbet.
00:55:56I think that our presentation is definitely not what we thought it would be.
00:56:00However, it's still much better than some other desserts that we've seen in the competition.
00:56:05And 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.
00:56:15Let's do it.
00:56:16Who'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.
00:56:19Dessert is served.
00:56:49I'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.
00:57:24This competition is really important to both of us.
00:57:47We want to stay in this competition, we 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.
00:58:09I know it's not our best work and presentation, but it's still a good looking dessert.
00:58:22Having a lot of different technical elements to this dish does give you a lot more room
00:58:27for error, but hopefully they'll leave the judges happy.
00:58:32We'll just have to wait and see.
00:58:35Okay, take a break and we'll call you back for your final critique.
00:58:41Bon appetit.
00:58:42Very nice.
00:58:43That pear sorbet, tub that up for me, I'll buy 10 of them right now.
00:59:00That was delicious.
00:59:01I'm a little bit confused about what's going on.
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.
00:59:25It's weird.
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.
00:59:40I was very surprised when it came out.
00:59:42I was expecting like, you know, a normal blonde pastry.
00:59:46So I don't know where the whiskey was.
00:59:49Yeah, they need a shot.
00:59:50Or the dulce de leche.
00:59:52Look, it doesn't come anywhere near that miso brownie.
00:59:57Miso disappointed.
00:59:59That's being really kind.
01:00:02Maria and Bailey have not redeemed themselves tonight.
01:00:06I 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.
01:00:14Yeah, they just haven't nailed it correctly.
01:00:18I love the flavours in that sorbet.
01:00:20That sorbet is amazing.
01:00:21And 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.
01:00:30I wouldn't call this a tart, personally.
01:00:33I 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.
01:00:55I genuinely feel like almost hammered from 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.
01:01:07It could be that as well.
01:01:09Maybe that's the trick to tasting 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?
01:01:26I 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,
01:01:34but you could taste those, like, the seasoning that had put on the mince.
01:01:37It was there.
01:01:38No, I was not thinking masaka.
01:01:39I 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.
01:01:46It was really nice.
01:01:48It was a big win for me.
01:01:49I really liked the salsa verde.
01:01:50I thought that was delicious.
01:01:52Yeah.
01:01:53I just think that if you're eating the chicken on its own, it'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.
01:02:12I think the Dolce Deliche was lacking a little bit.
01:02:15Yeah.
01:02:16But I quite liked the flavours.
01:02:17I wasn't getting much whisky.
01:02:19I didn't know where the Dolce Deliche was.
01:02:21This just was odd.
01:02:22I 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.
01:02:32I think we should lock in at six.
01:02:34Okay.
01:02:35So we're thinking about going six?
01:02:36I think we're going to go 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.
01:02:58The 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.
01:03:13We definitely don't think that we've done enough to beat the top score of 84 from Daniel and Marco.
01:03:21And I hope we can get redemption and beat our last score of 68.
01:03:31Maria and Bailey, thank you for opening up your home for us again tonight.
01:03:36Here at Medusa.
01:03:39Now it's time for the scores.
01:03:44Guest teams have given you a combined score of 28 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 that some of the gatecrashers lowballed them.
01:04:03I do not trust any of them at all.
01:04:07And now it's our turn to score each dish out of 10.
01:04:11Marian Bailey for Entrez U served us the modern moussaka.
01:04:18Changing a classic to a modern style dish is always difficult to achieve.
01:04:26I 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, the mashiness of the moussaka.
01:04:39Even though your techniques are fantastic,
01:04:43but your flavours and your composition of the dish needs a bit more work.
01:04:48What 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.
01:04:55I loved the textures.
01:04:58I 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 7.
01:05:12Oh wow.
01:05:13That's pretty good.
01:05:14He appreciates all the time and effort and the different techniques that we put into our entree.
01:05:20The scone giving you for your entree is a 5.
01:05:275 is definitely much further from the 10 from the last instant restaurant.
01:05:33For my entree, 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.
01:05:46The celeriac puree and the salsa verde muddled together,
01:05:50sort of got a bit lost.
01:05:52I 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 score I'm giving you for your main course is a 7.
01:06:13For this, I score you a 5.
01:06:18A 5 and a 7 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 cardamon sorbet.
01:06:36The pear sorbet was gorgeous.
01:06:39The chocolate base, a bit sandy in texture.
01:06:44The dolce de leche jolly, 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 and 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.
01:07:14Great to see this.
01:07:15And that's what you want to see when we get to kitchen headquarters and it gets a little bit more technical,
01:07:20but you want technique with all the flavours banging.
01:07:23You set yourself a lot of work here and sort of trip yourself up along the way.
01:07:28If you've got a chance to cook again, just take three steps back and just keep it a little bit more simpler.
01:07:37So the score I'm giving you for your dessert is a five.
01:07:44Tonight I score you a five.
01:07:58So Maria and Bailey, that gives you a grand total score of…
01:08:0762.
01:08:1262.
01:08:13Six points less than last time.
01:08:17It is heartbreaking that we're not as good as we said that we were.
01:08:20We 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.
01:08:30If 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.
01:08:58After tonight, how do you see yourselves going?
01:09:03Yeah, 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'd dominate, he'd take over.
01:09:17Big talk, big talk.
01:09:19On 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.
01:09:39Next time, we're in Adelaide.
01:09:44Where there's magic in the air.
01:09:47Wow.
01:09:48I'm looking at like another world.
01:09:50With gatecrashers Mark and Tan.
01:09:52They don't call me Magic Mark for nothing.
01:09:54Woo!
01:09:56But will their secret spells.
01:09:59I don't use measurements.
01:10:00I 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.
01:10:11Disasters to come.
01:10:13And one team pushes the table.
01:10:17Oh gosh.
01:10:19To the edge.
01:10:20Listen.
01:10:21You either accept the rules and you play with everyone.
01:10:24Or goodbye.
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