- 6 hours ago
My Kitchen Rules - Season 15 Episode 11
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00:00:01Previously, Loll and Lil set a target for redemption.
00:00:06Delicious. It was beautiful.
00:00:09Achieving their goal with a safe score of 69.
00:00:14But on the sidelines, two teens have waged war at every turn.
00:00:20We're going to score above Mark and Tan.
00:00:23Mark or Mark, add it again.
00:00:25Ding, ding, ding.
00:00:26I guarantee I can cook meat better than you any time of the day.
00:00:29When you can reach the bench, you can say that.
00:00:31She just mocked me about my height.
00:00:33I don't care, like, I've got very thick skin.
00:00:36They've even up the stakes.
00:00:39I bet we'll get a higher score than you guys next time.
00:00:42They're questioning the meat master.
00:00:45With a little wager on the side.
00:00:47Whoever loses has to do a shoe.
00:00:49Yes.
00:00:50In my boots.
00:00:51This is disgusting.
00:00:53Bring it on.
00:00:55Tonight, the bells are ringing in Queensland for Michael and Riley's wedding-themed instant restaurant.
00:01:03Ooh, we're getting married.
00:01:05She's looking at me like this, I'm like, don't get any ideas.
00:01:08But, as Michael and Riley pray for redemption.
00:01:12Ready?
00:01:13We'll go in.
00:01:15Will their risky French menu.
00:01:17Ooh, ooh la la.
00:01:18Like, French chef sitting there.
00:01:21That's a bit ballsy.
00:01:22Find love at the table.
00:01:24Oh, my God.
00:01:26This is phenomenal next level.
00:01:28Wow.
00:01:29Inbound Shoei for Mark.
00:01:31Or will the pressure.
00:01:33We need you to pull your shoes together.
00:01:35See them.
00:01:36What?
00:01:37Get the boot.
00:01:38Do you think that's cool?
00:01:40So, shoe was where the shoe omers are going?
00:01:43The only person drinking shoe is him.
00:01:46I am so sick of Mark yapping on.
00:01:49Manu, let's get the boot.
00:01:50Let's get it done now.
00:01:52Tonight on the Gold Coast, opinionated couple Michael and Riley are ready to meet everyone's
00:02:09huge expectations for their second instant restaurant.
00:02:13This is our second wedding trial.
00:02:15We spoke to the caterers last time and said it was really bad.
00:02:19So, we're fixing it this time, AKA you and me.
00:02:22We wanted perfection.
00:02:23We didn't get it.
00:02:24And I think that's why we went wrong.
00:02:26Because we put a lot of pressure on ourselves.
00:02:28And I feel like it really stressed us out.
00:02:30I'm hoping this instant restaurant goes way better and completely different from our
00:02:35last one.
00:02:36Our last instant restaurant, I felt a lot of pressure because I wanted everything to be
00:02:40perfect.
00:02:41And we weren't too happy with the score of what we plated.
00:02:44At their first instant restaurant, Michael and Riley set themselves a very high bar.
00:02:51I want everything to be perfect tonight.
00:02:54But from the very first course.
00:02:56Oh, that is so soft in the middle.
00:02:58Cracks began to show.
00:03:00I'm feeling extremely anxious at the moment.
00:03:03Oh, darling.
00:03:04I'm just nervous.
00:03:05With the perfect pair crumbling under pressure.
00:03:08Huge, huge fail.
00:03:10Their entree fell flat.
00:03:12The base was a little too thick.
00:03:14I'm just embarrassed.
00:03:16And the meat master's main course, buttered beef tongue.
00:03:20I'm not going out there making love for myself.
00:03:22Failed to live up to expectations.
00:03:25Where is the sauce?
00:03:26Even Riley's show-stopping dessert.
00:03:29Hallelujah.
00:03:30You could have seen this in the French pastry shop in Paris.
00:03:33Couldn't change their fate.
00:03:34That gives you a grand total score of 65.
00:03:37The pressure was just too much for us.
00:03:41Ready to do it all over again?
00:03:43Let's go.
00:03:45Michael and Riley have just under four hours to shop for ingredients and prepare their dishes
00:03:51before the guest teams arrive.
00:03:53I'm actually so excited.
00:03:55I'm like getting butterflies.
00:03:56I'm actually excited to get in the kitchen.
00:03:58And we're going to get redemptions.
00:03:59Yeah.
00:04:00I've been getting a lot of lip from Mark.
00:04:04Mark's been borderline obsessed with me and my meat.
00:04:08He's definitely got a bone to pick with me.
00:04:13Michael's got a lot to prove tonight.
00:04:14I mean, he talks a big game.
00:04:16Even calling yourself the meat master, we are going to critique very hard.
00:04:20If you don't talk it, you need to back yourself up.
00:04:23I've got a serious bet on with Mark and I'm not letting that slide.
00:04:27Mark and I have got a bet that whoever has the lowest score at the end of the instant restaurant round
00:04:32between Mark and Tan and myself and Riley will do a shoeie, which means drink a beer out of Manu's shoe.
00:04:41I'm so sick of hearing Mark say three, three, three.
00:04:45There is no way I'm losing this shoeie bet against Mark.
00:04:49We need to make sure that we, you know, knock the gate crashed off the pedestal a bit.
00:04:55Yes.
00:04:56Our expectations are so high tonight.
00:04:59He's talked up a massive game.
00:05:01So we are going to be going through this meat with a fine tooth comb.
00:05:06By the end of tonight, I think the meat master is going to be on top.
00:05:10Exactly.
00:05:11The meat master has talked up such a big game.
00:05:14He better deliver.
00:05:15Michael and Riley on MKR, we're about to become a superstar.
00:05:20Through our amazing food, we're going to deliver tonight.
00:05:22You better watch out because the table's going to be a fight over the last rack of lamb.
00:05:27Everyone's going to be fighting over the meat.
00:05:30Michael, the meat master, he's here and he is delivering.
00:05:34Oh, hey, ah.
00:05:37Last OG team cooking in this round.
00:05:41The meat master under the Zerqueer in our back.
00:05:43Let's do it.
00:05:44Michael and Riley came out with a 65 last round.
00:05:47Hopefully tonight they've learned from what we said previously and bring it.
00:05:51Oh, I love the butcher.
00:05:53How you going, Chad?
00:05:54Good selves.
00:05:55So we're looking for 10 duck legs.
00:05:57For entree, we're cooking confit duck tart with caramelised onion.
00:06:02Oh, those legs look beautiful.
00:06:03They've got nice skin coverage.
00:06:05That's going to keep the meat nice and moist.
00:06:07Lovely.
00:06:08Comfy means the animal is cooked in its own fat.
00:06:12Once you start calling yourself a meat master, you've left yourself wide open for criticism.
00:06:19So you've got to get that duck cooked perfect.
00:06:24We need Dijon mustard, which is right here.
00:06:27Dijon mustard right here.
00:06:28This is for the main.
00:06:29So this is what's going to stick the crust to your lamb.
00:06:32For main, we're cooking pistachio crusted lamb rack with leek puree and smashed crispy potatoes.
00:06:39Pistachios.
00:06:40They're going to be getting all over my meat.
00:06:44Having two meats on the menu tonight gives the meat master the perfect opportunity to showcase my skills.
00:06:51I'm confident I can nail them both.
00:06:53Amazing.
00:06:54Oh, my God.
00:06:55We're flying through this.
00:06:56Because Michael got a three for his main course last time, I think Michael's going to want to change that score very quickly and deliver a great main course.
00:07:04Lamb rack, it can cook very quickly.
00:07:07So the temperature of the oven and the amount of time you put it in the oven for is very crucial.
00:07:12Rosemary, this is for your meat, isn't it?
00:07:14Michael might be the meat guy, but I'm the sauce guy.
00:07:17So I want some sauce on that meat.
00:07:20I'm feeling good.
00:07:21I'm feeling great.
00:07:22Tonight, I'm so confident with the menu.
00:07:25I actually think Mark would be completely speechless.
00:07:30With shopping complete, Michael and Riley have just over three hours to prepare their food before their guests arrive.
00:07:38Time to get dressed and start cooking.
00:07:44We've got this.
00:07:45Let's go.
00:07:46Okay.
00:07:47It means the world to us to be able to compete for round two in My Kitchen Rules.
00:07:51Tonight, all they're going to be tasting is relaxation and joy.
00:07:55So right now, I'm starting on the duck for the entree.
00:07:59I'm just getting a head start on dessert elements.
00:08:04For dessert, we are making pari breast with hazelnut praline cream.
00:08:09I'm just going to weigh up ingredients for the choux pastry.
00:08:12So when time comes, it's all ready to go.
00:08:15Pie breast is a very classical French dish.
00:08:18One of my favorites of all time.
00:08:21It's a choux pastry in the shape of a donut that's cut in half after it's cooked and filled with a buttercream with hazelnut flavor.
00:08:31The choux pastry is highly difficult to produce.
00:08:35If it's not done right, then it's getting over.
00:08:40I'm starting on the puff pastry, which will be the base of the confit duck tart entree.
00:08:46The second pastry I'm making is a puff pastry.
00:08:49This is kind of our redemption tart in a way.
00:08:52The base of our tart in the first round of our instant restaurant was a fail.
00:08:57This tart is a huge redemption for me because I just want to prove to the judges and the other guests that I'm good at baking.
00:09:06It's feeling really good.
00:09:07I'm just going to knead it until it's a smooth dough.
00:09:10The puff pastry is a component in this dish that is basically do or die.
00:09:16If you don't get it right the first time, there is definitely no time to do it again.
00:09:21This is a critical point in our evening.
00:09:23It is.
00:09:24If there's no puff pastry tarts, there's no entree.
00:09:27So I can't mess this up.
00:09:30That looks absolutely delicious, Michael.
00:09:33You're doing such a good job.
00:09:34I'm getting duck fat out.
00:09:36Our duck is going to be confiting, so it's going to be cooking in a layer of duck fat.
00:09:41Oh, yeah.
00:09:44Having talked such a big game at the dinner table, there is a bit of added pressure on me tonight.
00:09:50I know that everyone's going to be looking to pick apart my meat, so I don't want to give anyone any leeway to try and drag us down.
00:09:57Rolly, we need to make sure that we hit the ball on having that duck tender and juicy and falling apart.
00:10:05Speaking with such passion, you can see that you really love it.
00:10:07Oh, I do love it.
00:10:08I love meat.
00:10:09The duck is the hero of this dish.
00:10:12We want to show everyone what we're made of.
00:10:16The duck's in the oven.
00:10:17How are you feeling?
00:10:18I'm feeling much better than last time.
00:10:20I feel like I'm ahead of time and I'm actually enjoying myself.
00:10:25We're feeling good.
00:10:26The vibe in the kitchen is way better than last time.
00:10:30I'm having way more fun in the kitchen.
00:10:32I'm having way more fun.
00:10:33Let's party.
00:10:34No, not that much fun.
00:10:35We're in a good mood.
00:10:37We're in a good mood.
00:10:39No, you don't.
00:10:41It's just a...
00:10:42Oh.
00:10:43You don't...
00:10:44We need to work.
00:10:45Have you ever had a high five?
00:10:46Anyone before?
00:10:47We need to work on stopping out.
00:10:48Normally it's like this.
00:10:49Oh, my toe!
00:10:50Michael has definitely rubbed the gatecrashers the wrong way a few times now, so they'll
00:10:59definitely be out for blood.
00:11:02We'll be the girls in the corner with their little brick mugs.
00:11:05Round one.
00:11:06Showtime for the meat master.
00:11:07It is.
00:11:08Let's see if he can get more than a throw for his meat.
00:11:10I highly doubt it.
00:11:13Michael's had a lot of opinions around the table.
00:11:16He's tried to ruffle all our feathers as gatecrashers.
00:11:20So, Michael better put his meat where his mouth is.
00:11:24Bring it, bitches.
00:11:26Tonight is our second to last night to have an opportunity to get off the bottom of the
00:11:36leaderboard.
00:11:37Hopefully the pressure gets them and things go wrong in the kitchen.
00:11:41They're here.
00:11:42They're here.
00:11:43They're here.
00:11:44This is what we've been waiting for.
00:11:49I've got meat all over me.
00:11:51That's okay.
00:11:52Time for these guest teams to see what the meat master's all about.
00:11:56Hey!
00:11:58We open the door to Mark and Tan.
00:12:02Got a little smirk on his face.
00:12:04Not for long.
00:12:05We're getting married.
00:12:06It's a wedding.
00:12:07This instant restaurant is absolutely beautiful.
00:12:18Do you reckon they're going to get married soon?
00:12:20Yeah.
00:12:21I've seen the cake and everything.
00:12:22I looked at Danielle and she's looking at me like this.
00:12:25I'm like, don't get any ideas.
00:12:27Hello, everyone.
00:12:29Welcome to and welcome back to our instant restaurant, Perfectly Pared.
00:12:34And obviously, we're the perfect pair.
00:12:37Duh.
00:12:38Um, perfectly paired.
00:12:40I mean, they're perfectly staged.
00:12:43I mean, it just seems like it's all on show.
00:12:46Last time we were here, the caterers really messed up.
00:12:49So, we've replaced them and we've brought in a new spirit and some new energy.
00:12:54A.k.a.
00:12:55Us.
00:12:57Last time, it didn't work out so well for them.
00:13:00Potentially, that could happen again tonight.
00:13:03Fingers crossed.
00:13:04So, sit back, relax, and we'll be right back with some delicious food.
00:13:08Cheers.
00:13:09Cheers.
00:13:10Cheers.
00:13:11Cheers.
00:13:12It's a perfect pair.
00:13:14It's a perfect pair.
00:13:15Let's see what the meat master has.
00:13:18Yes.
00:13:19To Loh and Lil, how did your cook go?
00:13:22Honestly, it was pretty good.
00:13:25Guys, you serve a fantastic main.
00:13:27However, I think the main theme of the night was, uh, Mark going for Michael and Riley.
00:13:35Yeah, there were some shots fired definitely last night.
00:13:38Oh, my gosh.
00:13:39What happened?
00:13:40They'll call me short.
00:13:41I couldn't see every benches.
00:13:43When I was asking a pretty simple question about a cut of meat, it got pretty heated.
00:13:47That's why I sort of walked out.
00:13:49The dynamic between Mark and Michael is like two young school boys.
00:13:55I'm not going to sit around and let someone speak to people like that.
00:13:58Sorry to interrupt.
00:14:00I feel like you get what you give.
00:14:04I think, in a way, Mark is just as bad as Michael, to be honest.
00:14:09It's always the battle of the alphas at the table.
00:14:13I actually have a feeling they're going to be on the bottom of the leaderboard, honestly.
00:14:18No matter what, Mark just wants to tear down Michael's meat.
00:14:22I will be very critical on the meat because if you're calling yourself the meat master,
00:14:26be expected to have some hard critiques coming your way.
00:14:31Mark is definitely going to take it to the extreme with his critiques tonight.
00:14:35We'll see if he can put his money where his mouth is.
00:14:39This is going to be so entertaining for us.
00:14:42Coming up...
00:14:44I feel like the meat master is delivering.
00:14:47Michael's talk the talk.
00:14:49You're so good at what you do.
00:14:51We are going to take it to the top of the leaderboard.
00:14:53But can he walk the walk?
00:14:55It's a very ambitious menu.
00:14:57We are so excited to see if the meat master can put his money where his big mouth is.
00:15:03And at the table, Mark meets Michael head on.
00:15:07Do you think that's cool?
00:15:09Oh my god, oh my god, oh my god, oh my god, oh my god.
00:15:11You should take a lesson from the meat master.
00:15:13Oh, I think that's how it looks!
00:15:35Ready? Let's do it.
00:15:39okay i'm a bit nervous now breathe breathe we'll go in last time we're in the kitchen
00:15:43the pressure got to us and our food reflected that only positive energy okay
00:15:49we've got this let's go open the door let's go but this time is different
00:15:53we are getting redemption tonight
00:15:55good to see you big mic let's go
00:16:17all right look very dapper how are we all
00:16:21good welcome back to our instant restaurant manu and colin perfectly paired we've taken on all
00:16:30your critiques and we're ready for redemption redemption what score are we going for tonight
00:16:37we're going for 85 we want to be at the top of the table wow so whoever wins this one i suppose
00:16:45we're doing the shui on the next instant restaurant i will definitely make sure i wear my shoes until
00:16:51then good just to give it a bit of more french inbound shui for mark so michael and riley what's on
00:16:59the menu if you guys would like to reveal your menus
00:17:05for entree we're having comfy duck tart with caramelized onion riley is an amazing pastry baker
00:17:13so i'm expecting amazing things it should taste delicious for maine we're having a pistachio
00:17:18crusted lamb rack with leek puree and crispy smashed potatoes so michael's picked two pretty hard
00:17:26meats duck and lamb i honestly feel like the biggest thing that could go wrong here is michael cooks it
00:17:32and for dessert we're serving paris breast with hazelnut praline cream oh la la it's a little bit
00:17:41of french here yes there certainly is pie breast is one of my favorite dessert in the world oh great
00:17:50they're serving french food to a high caliber french chef like manu sitting there that's a bit
00:17:57ballsy every single dish on this menu has to be perfect well if that is done properly i think we're
00:18:07gonna have a great meal mate it's the meat master i forgot sorry all right thank you guys thank you
00:18:18thank you maria and bailey we don't need to keep rubbing it in but you are at the bottom of the
00:18:25leaderboard how do you feel it when you look at this menu i mean there definitely is a part of us
00:18:31that you they don't i don't want them to do well we're at the bottom of the leaderboard however this
00:18:35looks good if they do this well who's crude yeah who's crude lara i mean it's very ambitious menu i have
00:18:44to say but i don't know there is a lot to do we are so excited to see if the meat master can put his
00:18:52money where his big mouth is oh yeah i still feel after tonight they're going to be the lowest on
00:18:59the leaderboard maria and bailey did your heart sing when you heard that my heart never sings when
00:19:07mark took sorry mark that's the truth all right let's finish the entree let's do it i will start
00:19:17egg washing these so we can put them straight in the oven for our entree we're cooking confit duck tart
00:19:25with caramelized onion i've got the duck confing in the oven and i've got the onions looking really
00:19:31good on the stove oh yeah butter is gonna make this nice are you happy to be off the table and in the
00:19:36kitchen tonight definitely i think the judges are gonna be looking forward to eating some quality
00:19:41meat tonight yeah um i'm gonna pull the duck out now duck is one of my favorite meats but it can
00:19:47easily dry out so by confing it the duck cooks in its own fat so i'm hoping it's tender moist and juicy
00:19:59oh oh my god this duck is perfect look at this it's literally fallen straight off the bone
00:20:06that looks so good for shredded duck that is exactly what we want to be seeing okay so you can shred it
00:20:13that's exactly what i'm gonna do all right the duck is the hero of our entree it's still tender and
00:20:20juicy this is exactly what we were looking for you want to show everyone what we're made of i know
00:20:27that someone's gonna say the duck's dry do you reckon i should add a bit of duck fat to it yeah i thought
00:20:32i'd add in a bit of duck fat straight into the shredded duck just to give it a bit of extra moisture
00:20:38if anyone says this is dry they are telling lies because this is so juicy i'm the meat master and i
00:20:48have absolutely nailed this duck it is perfect you've nailed it never in doubt all right i'm putting
00:20:56these in the oven well that should be it should be nice and puffy my main concern for our entree
00:21:02is just the puff pastry it's really hard to make puff pastry at home so we want that to flake up right
00:21:08yes we want it to puff up so we can see some flaky layers there is really no room for ever with the
00:21:14puff pastry can't make another batch won't have time if the layers aren't there it's considered a fail
00:21:22no pressure riley yeah uh duck confit with caramelize onion tart i think this will be really yummy if
00:21:31they do it well i've heard amazing things about riley's pastry so i think if the duck is nice and
00:21:37moist i think this could be a really good entree i love duck but can he pull it off i'm not sure
00:21:43i mean you've got confit duck which is a famous french dish i mean that's easy to screw up i hope
00:21:51riley is cooking the pastry tonight i hope michael is it'll be fun how are they looking oh yes things
00:22:03are looking very good in there i can see the layers okay i'm not gonna lie i was freaking out just then
00:22:11especially because your duck is so good i was like oh god oh we're team we're team the pastry's
00:22:17turned out perfectly exactly how i wanted it i think the pastry's definitely there the layers are there
00:22:24thank goodness okay we're ready to play cool our entree is an explosion of flavors we got a really
00:22:31buttery tart base then we got a nice sweet and citrus onion chutney amazing some rich moist duck on top
00:22:40oh perfect like the meat master is delivering and then to cut through all of that got some creme
00:22:47fresh and we're zesting some orange zest and that'll just break everything down that's some beautifully
00:22:54salted crispy duck skin plating is looking really beautiful you pay good money for something like
00:22:59this this is probably up there with one of the best dishes in the competition i think easily i'm feeling
00:23:06pretty confident with our entree we're really looking forward to presenting this food it's
00:23:10essentially michael and riley on a plate all right you ready to serve yep okay this is a french pastry so
00:23:15i want menu to have the best one so i reckon this one's menu and that one's collins okay let's go
00:23:20wow entree is served i am so proud to present this in front of the judges you can visibly see
00:23:41the layers of this puff pastry straight away i think they're going to be wowed
00:23:52visually this entree it looks beautiful like the pastry is super puffy super impressed with it
00:24:01yeah that's great that puff pastry is exquisite i've never seen anything like that
00:24:08i'm really confident with what we're delivering the biggest concern for me was drying the duck out
00:24:27but just tender moist the duck is the standout on this entree for me
00:24:33i know this is going to set the standards for the rest of the night
00:24:41there is no doubt in my mind that we will be getting redemption tonight
00:24:53in queensland meet master michael and partner riley are aiming for redemption with their first dish of the
00:25:01night confit duck tart with caramelized onion the biggest concern for me with this dish was drying the duck out
00:25:14but right now i'm as confident as i could ever be with this dish the duck is tender moist it's just jam
00:25:23packed with flavor we need to redeem ourselves and i think we've absolutely nailed it
00:25:30thank you very much thank you thank you thank you
00:25:39i thought that puff pastry was phenomenal like 10 out of 10 amazing
00:26:02oh my god the puff pastry the layers are just incredible so flaky buttery this is phenomenal next
00:26:13level but tasting the duck i am missing seasoning i'm missing a little bit of flavor and i kind of feel like
00:26:22it's quite dry the duck's really dry and lacking moisture and i feel like there was no sauce so it would
00:26:33be good if there was a sauce
00:26:41you can see that there's a lot of technique in the puff pastry that would have taken a very long time
00:26:45and the presentation was really nice like i was like wow the puff pastry was really good i definitely
00:26:51know that comes from riley so that's that's great couldn't fault that there was little lack in the
00:26:56duck in terms of the flavor they did similar mistakes in their last entree as well so if they
00:27:02keep this up i think there might be a little bit of hope for us to get off the bottom of the leaderboard
00:27:08the whole dish was a bit dry as i ate it it was definitely missing a whole element and i definitely
00:27:13think it was the gravy so shoe was where is it going the shoe-o-meter
00:27:23the only person drinking a shoe is him
00:27:34michael and riley for entree served us confit dark tart with caramelized onion puff pastry
00:27:44top-notch absolutely top-notch the rise on it the fleckiness the butteriness the crispiness all of
00:27:53that was just tick tick tick a lot of work got into that pastry and you can taste it
00:28:00well the biggest problem you had was this dish you're just needing that moisture in the duck
00:28:05like a duck ju pour over the top of this beautiful pastry tart would have been schmecky
00:28:17hearing that the dish needed more moisture i was a little bit taken aback i thought that the dark was
00:28:26tender and juicy going forward you've got your main course of pistachio crust
00:28:31and lime rack with leek puree and smashed crispy potatoes so no pressure whatsoever thank you guys
00:28:38thank you good luck see you
00:28:42the one criticism really was the dryness of the dark i'm feeling upset because i did everything
00:28:48to prevent drying the duck out let's get into main you just got to get cracking and get in there i wasn't
00:28:54expecting that feedback from colin and menu so i feel like that was a little bit disheartening
00:29:00i am going to sort the potatoes yeah for main we are cooking pistachio crusted lamb rack
00:29:07with leek puree and smashed crispy potatoes
00:29:11you know it's hard when you don't really agree with the critique better let that go like obviously
00:29:16that pissed me off it was the most minuscule negative they gave michael and i have been together
00:29:21for going on six years and i know michael can't handle criticism just annoying thought the duck was
00:29:28cooked perfectly i was the best duck i've ever cooked in my life let it knock her confidence out
00:29:35you're only seeing the negative feedback overall they said the dish was good nothing's ever going to be
00:29:41perfect all right i'm having a bit of deja vu from our last instant restaurant where the pressure
00:29:49was definitely our downfall we need you to pull your shit together why if michael doesn't snap out of
00:29:55this i'm worried that we're not going to get redemption on this main history is going to repeat itself
00:29:59and we're going to get a three
00:30:01michael and riley set out to stay calm under pressure but after a negative critique on their
00:30:16entree the meat master's confidence is crumbling as he prepares his lamb for the main course
00:30:23there's a lot that can go wrong 100 there's extra pressure that comes with the title meat master
00:30:29don't let it knock her confidence around when michael starts to get in this state of mind of doubts
00:30:37and uncertainty i'm having flashbacks to our main in our first instant restaurant and i do not want
00:30:43history to repeat itself i don't want to cook shit meat yeah okay how many times have you done this lamb
00:30:49probably like 50 it's like my favorite lamb dish yeah so just back yourself okay i need you to back
00:30:55yourself because i back you we just need to put that to the back of our mind because we're here for
00:31:00redemption and we can do it you're so good at what you do i just need some confidence from you michael
00:31:06that you're going to nail these riley is definitely right having talked such a big game at the dinner
00:31:11table that i'm the meat master it's time to deliver i love you i don't even love me what did you not love me
00:31:20for a second how about we all come up with an impression of someone in the competition and
00:31:26then everyone has to guess who it is if someone's in the competition oh that's easy oh you two go look
00:31:32i want to tell everyone here how good i am at cooking meat
00:31:39spot on for michael i don't think anyone could have done that better well done girls very good well done
00:31:50michael for mains we have a pistachio crusted lamb rack potato with leek puree and crispy potatoes
00:31:56tell you that's you that was you yeah who was that who was it that was him yeah thanks
00:32:04what do you mean was me firstly firstly it wasn't a french accent and secondly i don't touch my
00:32:12kettlebell yes you do he was doing menu oh my god no no no way no way tan you're impressed with
00:32:20shit the potatoes are looking really good that's good i just want to make sure they're hot so what
00:32:28this leeks all cooked yep that's soft enough and it's sweet enough for our league puree with sauteed
00:32:35leeks added cream so it's full of flavor they're probably going to make the comment again about
00:32:40the jus or whatever i don't know i feel like the lamb's juicy enough when i cook this dish perfectly
00:32:46you've got so much sauce on your plate the combination of the lamb crust lamb potato and the
00:32:52leek puree and all together it's just a flavor explosion it is ultimate i feel like adding a sauce
00:32:58side is detrimental i know i agree i really love the flavors in our first cook menu and colin had a
00:33:06lot of critiques and it all came down to making sure you put a jus or some type of sauce we normally use a
00:33:12puree as a sauce rather than making a jus i don't think it needs a jus because it's got that leek puree
00:33:18it is a risk but it should pay off in the end i just know it let's go i'm proud of you
00:33:22we eat a lot of lamb i hope the leek puree is not the only saucy sort of element to it anticipation
00:33:31for the main dish tonight is absolutely sky high i think everyone is really going to be looking
00:33:36forward to what's going to be on the plate i love a rack of lamb i hope it's got a nice sauce maybe a
00:33:42lamb shoot this is a moment of truth we can't wait to see if the meat master can live up to his name
00:33:48show us what you've got sunshine lamb is one thing i eat non-stop the one dish i do every day
00:33:55is lamb cutlets with pistachio it's like crusted so i'm the lamb master
00:34:03so you'll be quite critical on the lamb will you yeah be very critical on the lamb the lamb master
00:34:07there you go
00:34:10the master of lamb i think that mark just wants to be the master of something maybe we should just
00:34:17let him have a title so he'll shut up let's go moment of truth the top ones could be done they're
00:34:29all like getting very close to borderline i am feeling the pressure there is no going back
00:34:37if this lamb's overcooked i may as well put the meat master title down the drain because it's game over
00:34:47oh my god that looks perfect
00:34:51it is perfect i've had so much pressure on this meat and just to see it come out pink
00:34:59juicy colorful that is gonna taste phenomenal i'm the meat master and i've nailed it the meat master
00:35:07has done it again never in doubt puree's ready potatoes are ready you can start plating i reckon
00:35:15i love leek puree i think it has a really interesting flavor oh they're perfect really
00:35:21they look beautiful yeah they're perfect yay this is a huge moment for us this is earlier i was feeling
00:35:28the pressure but right now i'm feeling so good that's beautiful we have so much confidence in this
00:35:35dish because we know the flavors really pair we've got a stack of crispy potatoes and those french lamb
00:35:41rack it's going to sit up on the crispy potatoes we've got redemption 100 this is us on our plate
00:35:47it looks perfect so i'm thinking menu corn okay okay all right you ready let's do this
00:35:55let's do this
00:36:08mine is served
00:36:09this is cooked to perfection for me there is no way this rack of lamb could be picked apart in
00:36:29any way at the table thank you thank you the moment of truth the meat masters main is out
00:36:39on a bed of leek puree i mean is that baby food
00:36:43we're all looking at mark mark is the main event of this main we all want to see his reaction to this lamb
00:37:03it thanks mate cheers mate the pressure from all this talk he's done comes down to this moment
00:37:20it's a plan it goes very right now i'm starting to get nervous because i'm feeling like i'm not
00:37:34going to get a fair critique at the table i think mark will be low-balling us intentionally because of the
00:37:41that
00:37:52if michael gets this wrong definitely going to let michael know about it and i'm going to love it
00:38:03in queensland meet master michael and partner riley are hoping to rack up praise with their main
00:38:11pistachio crusted lamb with leek puree and crispy potatoes
00:38:19as the meat master there is a lot to prove
00:38:24i'm feeling really confident the way this lamb is cooked it's perfect
00:38:30but i know this meat's going to get picked apart while the guest team
00:38:41it's perfect
00:38:44thank you thank you
00:38:48bon appetit
00:38:57i need a chainsaw to get through it you do need a chainsaw to get through it
00:39:12what
00:39:23e that's good
00:39:32It was just chewy and I could barely eat it because it was so undercooked.
00:39:44Pistachios I think were there just to hide that you can't cook meat.
00:39:52The puree was quite nice.
00:39:54The potatoes were crispy so it's what they said on the menu.
00:39:58I'm not an expert in lamb but this is what Michael does.
00:40:02He is the meat master and I quite liked this.
00:40:06I'm a bit disappointed.
00:40:08The lamb was a bit hard to cut through.
00:40:11Basically it was like Michael and Riley on a plate themselves.
00:40:15It looks pretty but there's no substance.
00:40:19I'll be really critical with this.
00:40:23Lamb shouldn't be bloody and it shouldn't be that pink.
00:40:26It should only have the slightest pink through the middle.
00:40:29Fat at the top, white as, it means it hasn't been cooked that well.
00:40:33Lamb should not be that colour, full stop.
00:40:36I'm so happy right now.
00:40:41Because Michael likes critiquing everyone, I'm definitely going to let Michael know.
00:40:44How bad it is and it's going to be so satisfying.
00:40:48Michael and Riley from main course, she gave us pistachio crusted lamb rack with leek puree and smashed crispy potatoes.
00:41:00It was meat and two veg, right?
00:41:02And that's not a bad thing.
00:41:03But it needed another little something to bring it together.
00:41:09You know, it's great just cooking the meat, but we need to bring a bit of sparkle.
00:41:13And we're missing the sparkle on the dish.
00:41:16You cannot serve a piece of meat without a sauce.
00:41:20Like you're the meat guy, I'm the sauce guy.
00:41:23You and I, we can be friends if we're on the same plate.
00:41:26That would finish those plates of yours nicely.
00:41:30Because I think the cook of the lamb was perfect.
00:41:39Nicely pink all the way through, from the outside to the middle, nicely pink.
00:41:45Nah, things should be cooked a bit more.
00:41:52Judges, I'm really sorry.
00:41:54I'm going to disagree here.
00:41:56It's not cooked properly.
00:41:57Do you think that's cooked?
00:42:00Oh my god.
00:42:02Oh my god.
00:42:03Oh my god.
00:42:04Oh my god.
00:42:05Oh my god.
00:42:06We've seen Michael do this, but it's not going to take a while.
00:42:09So has that fat there been cooked?
00:42:13Oh my god.
00:42:16Mark is like a dog with a bone when it comes to Michael.
00:42:20He's latched onto it and he just can't let go.
00:42:22He is obsessed with it.
00:42:25That's cooked absolutely perfectly.
00:42:27Is it?
00:42:28Yeah, that is exactly how lamb should be cooked.
00:42:31Is it?
00:42:32You should take a lesson from the meat master.
00:42:33I don't think that's how lamb should be cooked, but...
00:42:35I am so sick of Mark yapping on like a little chihuahua.
00:42:40Mark will use anything that he can as ammunition against myself.
00:42:45Talk about a great time to critique.
00:42:48Michael definitely did want to hear what I had to say.
00:42:51But mate, I think you need to learn how to cook, so...
00:42:55There's a lot of comments on the table.
00:42:57I'm only judging what I got.
00:42:59And to me, I ate my lamb.
00:43:01My lamb was cooked perfectly.
00:43:03I had a tiny little bit of white fat.
00:43:05Maybe I would have taken off.
00:43:07It came out beautiful and pink, and that's the way lamb should be cooked.
00:43:10It's beautiful and pink.
00:43:12Mark, how do you like that?
00:43:14Straight from the horse's mouth.
00:43:16Dessert, pie breast.
00:43:21Looking forward to it.
00:43:22Yeah, you should be.
00:43:23Thank you, darling.
00:43:25Cheers, guys.
00:43:29I can't believe that Mark said my lamb was undercooked.
00:43:32I've got the proof right here.
00:43:34That meat was literally perfect.
00:43:37You couldn't cook that any better.
00:43:39Anyways, we've got some stuff to focus on.
00:43:40Okay, well, let's just get straight into dessert.
00:43:43I've got the ingredients here.
00:43:45For dessert, we are making Paris breast with hazelnut praline cream.
00:43:49This is the choux pastry for dessert, which will make the Paris breast.
00:43:55Given we have a French pastry, I feel like Manu is going to be really critical,
00:43:59because obviously he knows exactly what he's after.
00:44:03I literally love cooking desserts.
00:44:05Like, I just feel like it's my element.
00:44:06I know where I stand with it.
00:44:08I know I'm good at it.
00:44:09So, I'm feeling pretty comfortable already, to be honest.
00:44:12You always light up, Riley.
00:44:14Dessert queen, talking about your desserts.
00:44:16Makes my mouth water.
00:44:18Shoe pastry is a technical pastry to make.
00:44:22So, it's definitely a risky thing to do, especially in this competition.
00:44:26But this technique will pay off in the end.
00:44:28I just know it.
00:44:29I'm going to put these in the oven.
00:44:31Manu, being French, as a French pastry, you should probably have 101 of these.
00:44:37And I've been to Paris three times, four times.
00:44:41Riley's made this dessert 100 times, but I think the fact that she's serving it for none other than Manu, obviously, is making her a little bit more nervous.
00:44:52We tend to do this, don't we?
00:44:54It's just a roller coaster.
00:44:55We scored a 9 and a 10 on our last instant restaurant.
00:44:58This is where we're meant to shine.
00:45:00So, there's a lot of pressure on me right now.
00:45:02If it's not done right, then we're in trouble.
00:45:07Coming up...
00:45:08The best thing you've ever eaten in the world.
00:45:10Will Michael and Riley's dessert give them sweet redemption?
00:45:15Having a French-style choux pastry to a French chef is ballsy Michael and Riley.
00:45:20Or are they on a slippery slope to a date with a dreaded chouxie?
00:45:26That's not my cup of tea.
00:45:27I wouldn't order it.
00:45:29So, how do we feel about the back?
00:45:38After mixed reviews for their first two courses, the pressure is on Michael and Riley to serve a flawless Parry breast for dessert.
00:45:53Should be hollow on the inside.
00:45:56These look perfect.
00:45:57Crunchy on the outside and soft on the inside.
00:46:00That's exactly how it's done.
00:46:02It's turned out perfectly.
00:46:04It's the first step of making it the best thing you've ever eaten in the world.
00:46:07This is good for us.
00:46:08Oh, no.
00:46:09Oh, no.
00:46:10Okay.
00:46:14All right.
00:46:15Well, we've just got one team left to cook.
00:46:18And that's you, Amy and Laura.
00:46:20Really?
00:46:21Is that us?
00:46:22No.
00:46:23Yes, it is.
00:46:24What can we expect in terms of cuisine?
00:46:25In terms of cuisine, it's more homely cooking.
00:46:29It's flavour.
00:46:30It's not fine dining.
00:46:31To make it pretty is going to be hard because you guys, especially Maria and Bailey,
00:46:36your presentation is off the charts.
00:46:38Yeah.
00:46:39Well, we're at the bottom of the ladder, so don't do that.
00:46:41Where are you going to end up on the leaderboard?
00:46:43We're aiming for 110.
00:46:44Oh, for sure.
00:46:45What?
00:46:46Oh, my God.
00:46:47These girls are just delusional.
00:46:49Like, why would you put that out there as your expectations?
00:46:53Because everyone's going to critique you harsher now.
00:46:56We believe that at the end of the competition, we'll be walking away with 100k and it'll be
00:47:02a walk in the park.
00:47:04All right.
00:47:05Let's talk about Paris breast, which is a donut-shaped choux pastry with hazelnut buttercream
00:47:14inside.
00:47:15Lol.
00:47:16Choux pastry.
00:47:17Have you made it before?
00:47:18My grandma used to and I used to be with her, but I haven't personally made it.
00:47:22It's going to be hard to do 12, I think.
00:47:25That'd be difficult.
00:47:26Serving a French-style choux pastry to a French chef is Ballsy Michael and Riley.
00:47:31Manu will know these flavours in and out.
00:47:33Like, that is such a risk.
00:47:34I would never do that, so good luck, all the best.
00:47:38I'm expecting big things from this one.
00:47:40I'm hoping to have like a really nice, creamy centre.
00:47:43Hopefully there's lots and lots of cream.
00:47:45I feel like to make choux pastry is quite complex, but if this dessert is anything like
00:47:51the pastry from their entree, it's going to be amazing.
00:47:54I'm so scared of Riley's talent.
00:47:57Her talent with the desserts is next level, so I'm expecting another 10 tonight.
00:48:03We're definitely in a good position right now before the dessert.
00:48:06So, fingers crossed that this dessert was a fail.
00:48:09And if she gets a 10, where are you?
00:48:11First from the bottom.
00:48:12Ooh.
00:48:15I'm really hoping something does go wrong.
00:48:18This is the hazelnut praline cream that will go piped into the Paris breast.
00:48:27This dessert is a beautiful choux pastry that has been cooked perfectly.
00:48:32Crunchy on the outside and soft on the inside.
00:48:35As you bite through it, you get the hazelnut praline cream.
00:48:38And then you actually get this line of hazelnut praline paste.
00:48:44You want to taste the hazelnut.
00:48:47When you eat it, it should just be like a flavour experience in your mouth,
00:48:51and you just want to keep going back for more.
00:48:53Not enough?
00:48:54That's perfect, that's perfect.
00:48:55Thanks.
00:48:56Okay.
00:48:57I'm striving for that.
00:48:58The steaks are huge for me, because I feel like this falls under my cooking reputation for baking.
00:49:03The reason we're here isn't for Michael to be the meat master.
00:49:08It's for Riley to be the dessert queen.
00:49:10Yeah.
00:49:11I don't know.
00:49:12I guess there's just a lot of pressure being like a French pastry.
00:49:15I want to start my own patisserie.
00:49:17So if there's one thing that needs to be perfect, it just needs to be dessert.
00:49:21You make this all the time.
00:49:23Don't doubt yourself.
00:49:24We'll see.
00:49:25You know what?
00:49:26Like, I'm proud of what I put up regardless.
00:49:27And we did it.
00:49:29The dessert looks amazing to me.
00:49:32So, I just hope the judges love it.
00:49:34Alright, so what are you thinking?
00:49:36I'm thinking this one, Manu, and Colin.
00:49:38Colin and Manu.
00:49:39Alright, let's go.
00:49:52Dessert is set.
00:49:53Looks good.
00:49:54I'm more nervous serving the dessert.
00:50:04My heart is like beating.
00:50:07It looks nice, but I guess the proof is in the pudding.
00:50:13Thanks, Michael.
00:50:14This looks beautiful.
00:50:16It's great.
00:50:18Cheers.
00:50:19Looks pretty impressive.
00:50:21It looks like Riley has done a really good job here.
00:50:24Riley should definitely have a bakery.
00:50:26I really want to impress Manu with this classic French dessert.
00:50:51I'm just so not ready to go home.
00:51:01I'm nervous.
00:51:02There's a lot of pressure on us.
00:51:04We've got a lot to prove.
00:51:05Whatever?
00:51:06In the first round, we scored 65.
00:51:08We need to redeem ourselves and show the judges that we can actually produce high-quality
00:51:14dishes.
00:51:26At their second instant restaurant, Michael and Riley's last hope for a successful night
00:51:31rests on their dessert.
00:51:33Pari breast with hazelnut praline cream.
00:51:38I'm nervous.
00:51:39There's a lot of pressure on us.
00:51:40We need amazing critiques to stay in the competition.
00:51:49I hope the judges taste the love that I've put into the pastry.
00:51:59Bon appetit.
00:52:00It's super light, it's super fluffy.
00:52:06The shoe pastry is super, super hard.
00:52:07A lot can go wrong, but they've definitely hit the nail on the head with this one.
00:52:11I like it.
00:52:12It's pretty good.
00:52:13That pastry was like 10 out of 10.
00:52:18The pastry was good.
00:52:19Great job.
00:52:20I can cross my fingers so we're not on the bottom of the leaderboard, but it doesn't look really
00:52:25good for us right now.
00:52:26It doesn't look really good for us right now.
00:52:27I don't really like it.
00:52:28It could have been a bit more crispy.
00:52:29I could appreciate what I was tasting there.
00:52:31There was a lot of technique into this dish.
00:52:32But I'm feeling like it's too rich, and I think it's too rich and it's not too rich.
00:52:39my fingers so we're not on the bottom of the leaderboard but it's just really
00:52:43doesn't look really good for us right now
00:52:53I could appreciate what I was tasting there there was a lot of technique into
00:52:59this dish but I'm feeling like it's too rich felt like it needed something to
00:53:05cut the creaminess and the richness of it yeah it was probably a little bit too rich
00:53:10for my liking it's not my cup of tea I wouldn't order it it's a very heavy ending
00:53:16to this meal I actually really like this you really like the pastries nice I love
00:53:22all the nuts in the cream I like having that like cut crunchy element I think
00:53:25they did a really good job with that I think the execution was really good
00:53:30actually this was definitely the star of the show this has definitely saved the
00:53:34night for them knock him up
00:53:39I'm sure mark is gonna have a few things to say interested to hear his critique on
00:53:43this dessert I felt the middle was a bit soggy or their outside wasn't that
00:53:50crunchy it just sort of looks like a donut with like an eclair a bit of cream in
00:53:55the middle which I hate so after three courses mark this this little bet we've
00:54:02got where we sit we're still confident that they won't get above us I believe
00:54:09they're on par with Maria Bailey I think it will actually come down to the wire with
00:54:14you guys that's my hope with dessert finished it's now time for the guest teams to score Michael and
00:54:25Riley's instant restaurant out of ten we had the entree which was the duck tart yes the puff pastry was
00:54:32amazing that was beautiful I quite like this one I thought that the pastry was absolutely delicious
00:54:38finally we got to try the meat master's food duck tart I was really disappointed the duck it was
00:54:45unseen a bit dry oh I think the duck was a bit dry and it needed a bit of you or a jug of sauce
00:54:52something to moisten it up the main was lamb rack the meat master that's his key thing but the fat was
00:55:01still white hadn't been cooked lamb shouldn't be that red pink for me it was yeah very big let down
00:55:10on the meat master yeah overall I was a massive letdown meat master this is where he should shine
00:55:16Lara do you think he shined no I did not and the leek puree just did nothing it didn't pop out at me
00:55:24and then for dessert we had the parry press that was my favorite dish of the night personally pastry
00:55:31was delicious love the cream I thought it was done perfectly I'm executed very well this is a pretty
00:55:37technical dish and Riley did do really well with it Riley is a very good baker good technique but it
00:55:46felt a little bit rich at the end of the meal so what are we thinking for school it seems to did
00:55:51overall good hmm I'm thinking maybe like a six I would agree yeah thanks thinking about a six I feel
00:55:59like a six is fair look at him yeah look in the six do you reckon it's five yeah I probably say a
00:56:05five yeah I think it's fair because the main was a way below average to a lock in five five looking
00:56:11just didn't live up to expectations I'm afraid so for tonight we're scoring Michael and Riley a four
00:56:19in the first instant restaurant our score was so low so tonight we need to get redemption my only
00:56:32concern is the guest team score I have a feeling we're going to be low-balled
00:56:41our last instant restaurant score was 65 we need to get redemption aiming for 85 puts us one point
00:56:55ahead of the leading team which is Danielle and Marco but also it puts us ahead of Mark and Tan so we
00:57:03don't lose the bet and they have to drink the chili Michael and Riley thank you for having us back in
00:57:11your wedding party perfectly paired it's time for the scores the guest teams have given you a combined
00:57:21score of 26 out of 50 what the heck that's crazy yeah I'm I'm really disappointed did they get the
00:57:41same food that we took out did they eat the food that we delivered I think Amy and Lara definitely
00:57:48would have low-balled us and I think Mark and Tan have strategically low-balled us because of the bad
00:57:54that is the lowest guest team score so far and now it's our turn to score each dish out of 10
00:58:03I'm really eager to hear what the scores are because it might mean we get off the bottom for
00:58:12on try confidoc tart with caramelized onions the pastry was something you would buy from a patisserie it
00:58:21was crisp it was light it had the thousand layers a lesson on making and cooking puff pastry so that was
00:58:28absolutely amazing that was actually perfect pastry the technique on the duck well done as well Michael
00:58:36a little jus on top of that would have been perfect for your entrée tonight I score you a seven
00:58:45the scum giving you for your entrée is a night that's an excellent critique yeah for my course pistachio
00:59:02crusted lamb rack with leaf puree smashed crispy potatoes I thought the lamb was cooked very well
00:59:11it was beautiful and pink and the way it should be cooked the pistachio crust I loved I think we
00:59:18needed a jus or something just to tie it all together but overall not too bad at all for your main course
00:59:26tonight I score you not a three but a seven
00:59:37the scum giving you for your main course
00:59:43the scum giving you for your main course
00:59:43is a seven
00:59:48Bailey I think it's game over
00:59:53it's not looking good at all for us
00:59:55for dessert pie breast with hazelnut prune cream
00:59:59very ballsy to want to do a bit of shoe pastry
01:00:03but the pastry was perfect
01:00:09slightly crispy on the outside just melting your mouth as you bite into it
01:00:15beautiful prune cream in the middle what a beautiful dessert
01:00:19it was a very Moorish dessert that cream I don't want to keep eating it but I did
01:00:26classic dessert done well it was a great end to a good meal for this I score you an eight
01:00:35thank you
01:00:36if there's a meat master in the team there's definitely a dessert queen as well
01:00:43the scum giving you for your dessert is a nine thank you a nine and nine I'm stoked
01:00:54nice work
01:00:55so Michael and Riley that gives you a grand total score of
01:01:0172
01:01:09you
01:01:13you are now officially safe
01:01:15we're not going home
01:01:17we're not going home 72 we beat us we smashed our last score of 65
01:01:21that's redemption baby
01:01:23that is redemption
01:01:24scores are in yes guess who's doing the shoeie
01:01:29Michael the meat blaster
01:01:36with a score of 72 Michael and Riley are safe from elimination
01:01:42but not safe from the shoeie
01:01:44Maria and Bailey remain on the bottom of the leaderboard
01:01:48with only Amy and Lara left to cook in this round
01:01:52yes it's going to be something different that you've ever seen before
01:01:56I feel like the other team should be nervous about us being in the kitchen
01:02:00they should feel completely threatened and worried
01:02:03I'm looking forward to the last instant restaurant
01:02:08we have one more chance to stay in this competition so I just hope that something goes wrong on their instant restaurant
01:02:14next time
01:02:21we're in Brisbane
01:02:24for our final instant restaurant
01:02:26can't wait to get the Chris Hemsworth treat
01:02:29as Amy and Lara
01:02:31we're going to blow them away with flavour
01:02:33pull out the big guns
01:02:35I fill it with lobster and truffle mash
01:02:38which group
01:02:39we probably should start packing our bags
01:02:41but
01:02:42cheers
01:02:43their A-list party gets out of control
01:02:45Amy's a rockstar
01:02:47ah whoops Mr Vin
01:02:48I would call myself organised chaos
01:02:50alright
01:02:51my sauce overflow
01:02:52this is one of the oddest kitchen visits I've ever had
01:02:56at the end of the night
01:02:58will it be Amy and Lara
01:03:00or Maria and Bailey
01:03:02who are struck off the MKR guest list
01:03:06I'm feeling so nervous
01:03:08you are eliminated from my kitchen rules
01:03:15here
01:03:16here
01:03:17to find out
01:03:18where are you
01:03:20we love
01:03:21my
01:03:22has
01:03:23that
01:03:24you
01:03:26have
01:03:27had
01:03:28this
01:03:29is
01:03:31so
01:03:33we
01:03:34have
01:03:36had
01:03:37our
01:03:39is
01:03:41we
01:03:42have
01:03:43we
01:03:44have
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