- 4 hours ago
My Kitchen Rules (2010) Season 15 Episode 10
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00:00:00Previously, Adelaide's competitive mates Mark and Tan
00:00:07look to topple Danielle and Marco from the top of the leaderboard.
00:00:12I really want to show Australia true authentic Thai food.
00:00:15Absolutely delicious.
00:00:16Definitely see them being at the top of the ladder at the end of the night.
00:00:19That's awesome.
00:00:21But their dessert fell short.
00:00:24Simple can score high, not tonight.
00:00:28Leaving them in second place with a score of 80.
00:00:32However, the night was overshadowed.
00:00:36I have a question.
00:00:37By the meat master.
00:00:39Tan, is this one of the dishes that you serve in your restaurant?
00:00:43Michael is definitely out of line.
00:00:45Yeah, it is.
00:00:46Thought so.
00:00:47I'm not a chef.
00:00:49If it's meant to intimidate us, it definitely doesn't.
00:00:51We're not going to go back on this conversation every single time you open your mouth.
00:00:56Oh.
00:00:57He's threatened by the gay crashes.
00:00:59He can't handle the heat.
00:01:00He's a complete tool.
00:01:03Tonight, we're back in Queensland with OG's Loll and Lil.
00:01:11I think I might need some hearing aids after Lil's scream.
00:01:14Last round we were definitely underestimated.
00:01:17Definitely elevated this menu.
00:01:19Yep.
00:01:20It looks super posh.
00:01:21It looks super posh.
00:01:22Top the leaderboard.
00:01:23Holy shit.
00:01:24Absolutely shocked.
00:01:25And, while everyone finds their groove.
00:01:27This is the weirdest show on the night.
00:01:29Mark and Tan look to settle scores with the Meat Master.
00:01:36Michael?
00:01:37I felt a little bit disrespected the other day.
00:01:38What's the issue, Tan man?
00:01:39It's time when you need to keep your mouth shut.
00:01:40But one comment.
00:01:41I'm not going to tolerate this.
00:01:42Sends Magic Mark.
00:01:43I'm leaving.
00:01:44Vanishing from the competition.
00:01:45Yeah!
00:01:46Yeah!
00:01:47We're back in Lowndes.
00:01:48I felt a little bit disrespected the other day.
00:01:50What's the issue, Tan man?
00:01:51It's time when you need to keep your mouth shut.
00:01:54But one comment...
00:01:56I'm not going to tolerate this.
00:01:57...sends magic mark...
00:01:59I'm leaving.
00:02:00...vanishing from the competition.
00:02:12We're back in Logan, just south of Brisbane.
00:02:16Where besties, Lol and Lil...
00:02:18Round two, here we go.
00:02:20How exciting.
00:02:21...are getting ready for their second instant restaurant.
00:02:26We're back at Sugar, Spice and Everything Nice.
00:02:31It's a whimsical garden party experience.
00:02:34We are hoping the fairies come along and sprinkle their magic tonight
00:02:37and make sure that everyone is on their best behaviour.
00:02:40I did tip them, so hopefully they stop by a few times and yeah, yeah.
00:02:46I am feeling super nervous this time for some reason.
00:02:50I don't know what it is, but my nerves are just going...
00:02:55Today is our redemption cook.
00:02:57We're really hoping that tonight's going to be a success.
00:02:59We would love to make ourselves proud and our families proud.
00:03:02I think you and I are definitely easy targets.
00:03:04I think people think, oh, just, you know, sweet Lol and Lil.
00:03:07Yes. But no, that is not the case.
00:03:13We want to prove to everyone that we deserve to be in this competition
00:03:16and we just want to do better than we did last round.
00:03:20In their last instant restaurant,
00:03:22Lol and Lil aim for simple food full of flavour.
00:03:27Our menu might be seen as simple, but if we do simple right,
00:03:30everyone will be blown away.
00:03:31But their big plans were upset by small mistakes.
00:03:35I thought the prawns were, unfortunately, perhaps a little overcooked.
00:03:39After a disappointing entree, things didn't improve with their main course.
00:03:45Something smells burnt.
00:03:51They are looking a bit black.
00:03:52The girls have completely missed the mark with the execution on this dish.
00:03:57Despite a strong finish.
00:04:01Beautiful, gorgeous desserts.
00:04:04Lol and Lil finish the round second last on the leaderboard.
00:04:09That gives you a grand total score of 64.
00:04:14We wanted to prove everyone wrong, so it's really disheartening.
00:04:22Hopefully we get higher than 64 this time.
00:04:24Tonight's plan is to elevate our dishes,
00:04:27prove that we know how to cook and that we know what we're doing.
00:04:30Hoping for high 70s.
00:04:31Yeah, like 78 would be great.
00:04:33That would be nice, wouldn't it?
00:04:34Yeah.
00:04:37We can be technical as well as bring the flavour.
00:04:40So hopefully we show everyone that tonight and hopefully they finally believe us.
00:04:46Lol and Lil first round, a bit lacklustre.
00:04:49They had good flavour, but it needed a bit more technique.
00:04:51I think the girls are getting a little bit tired of being underestimated
00:04:55and may try and prove a few people wrong tonight.
00:05:03Who out of all the teams do you think would struggle living out here the most?
00:05:07I feel like a lot of them were struggling out here if I'm being honest with you.
00:05:10Let me start.
00:05:14Back in Logan with the Bogans.
00:05:17I could not live my best life out here in Logan.
00:05:20There's no reception.
00:05:23I'm assuming the wi-fi sucks.
00:05:25Get our shop done as quick as possible.
00:05:27Yep.
00:05:28And then we can get out of here.
00:05:29Then we can get back into the kitchen.
00:05:30Yep.
00:05:31Let's go.
00:05:36All right, lemons.
00:05:37We need lots of lemons or maybe not too many because the table's sour enough as it is.
00:05:42For entree, we're having pan-seared scallops with lemon garlic butter and pea puree.
00:05:47Perfect.
00:05:49Pan-seared scallops.
00:05:50That's a lot of work for a lot of people.
00:05:52They need to be seared, beautiful golden on top, sweet and translucent inside.
00:05:57How many are we going to get?
00:05:58I want more than two.
00:05:59I'm telling you that now.
00:06:01All right, let's get some pumpkin for our ravioli.
00:06:04Yes, big ones.
00:06:05Are super hard to cut.
00:06:07So I'm going to get some smaller ones.
00:06:09It's a good idea.
00:06:09We are only little, so.
00:06:11We are.
00:06:11Work smarter, not harder.
00:06:14For what main we are cooking pumpkin and ricotta ravioli with crispy sage and brown butter.
00:06:19This is one of my favourite Italian dishes.
00:06:22I think it's absolutely delicious.
00:06:24But making pasta is a hard one to start with.
00:06:27Making ravioli with a beautiful filling is even harder.
00:06:31All right, we need butter.
00:06:32How many?
00:06:33Lots.
00:06:34Just get as many as possible.
00:06:35Lowell and Lil's dynamic, they just seem super friendly, super fun.
00:06:39Kind of like the ying to each other's yang.
00:06:41Nice stacking.
00:06:42Thanks.
00:06:42I like my stacking.
00:06:43I hope they do well, but we want to stay on top.
00:06:45Let's see what they can do.
00:06:48All right, now we need our nuts.
00:06:50I'm not sure if they're in this aisle.
00:06:52But to save time, we can have a look on the Woolies app.
00:06:54Who more nuts?
00:06:56Our six.
00:06:57From what I've been hearing, I'm not too confident that Lowell and Lil will get their redemption.
00:07:01We're not too worried.
00:07:02And after getting that 80, we're pretty pumped.
00:07:04So bring it on.
00:07:06I am really excited to show the gatecrashers what we have and to hear what they have to say.
00:07:16I think the gatecrashers have been a little bit harder on the OGs personally.
00:07:21Us OGs, we really need to bring it today.
00:07:25We're currently at the bottom of the leaderboard.
00:07:27Someone's going to go home.
00:07:28Long Lil, I hope it's going to be you.
00:07:31So sorry, but it's every man for themselves.
00:07:33So see you later.
00:07:36It's a woman's world and you're lucky to be living in it.
00:07:40Lol and Lil now have just three hours to prepare their dishes before the guests arrive.
00:07:45You're lucky to be living in it.
00:07:48Oh my gosh, second time in the kitchen.
00:07:50Second time putting these bad boys on.
00:07:52How exciting.
00:07:54I am so excited to put the MKR apron on.
00:07:56This is my favourite part.
00:07:58And we look cute in them.
00:07:59We do look so cute in them.
00:08:02Let's go, let's go, let's go.
00:08:03I think I might need some hearing aids after Lil's scream because I cannot hear anything now.
00:08:12I am starting on the coconut cake for the lamington dessert.
00:08:17For dessert, we are making Lol and Lil's lamington.
00:08:19I'm a little bit concerned that like they won't understand that it's just like lamington flavours.
00:08:28Instead of your sponge cake, Lol and Lil's lamington is created by using coconut cake as the base.
00:08:33We're going to have the chocolate mousse in the middle to represent the chocolate that the lamington's usually dipped in.
00:08:38Yep.
00:08:38And then we have a raspberry Kool-Aid on top.
00:08:40The flavours are the same ones we know and love, but the presentation will definitely be elevated.
00:08:45Well, I feel like when you close your eyes and you taste it, it tastes like lamington.
00:08:48And if someone else doesn't get that, they're silly.
00:08:50True.
00:08:51And I don't really care because it still tastes good.
00:08:54We're hoping to create a lamington that tastes better than the original.
00:08:59Putting a twist on a classic is clever if you pull it off.
00:09:02But if you don't keep the essence of it, it can backfire massively.
00:09:08Perfect.
00:09:12Lol, we're travelling really good at the moment.
00:09:14Currently working on the pasta dough for the ravioli for the main.
00:09:18I've never made 80 raviolis before, so a little bit scared, but I'm sure we can do it.
00:09:24You know when the dough's good is when you push down on it and it holds it and bounces back a little bit.
00:09:31We feel a lot more confident this round with our menu.
00:09:33I think it's elevated and has a lot of flavour.
00:09:36We just want to keep growing and be better cooks.
00:09:39Pumpkin and ricotta ravioli is definitely a dish that most people would have had before,
00:09:44so we really need to nail it.
00:09:46Oh my gosh, lol, I just realised there's no meat in this main.
00:09:50I know, I actually thought about that earlier.
00:09:51Michael is going to have a fit.
00:09:54No, no, we just have to make the meat master love veggies.
00:09:57Oh, it's like feeding a kid.
00:10:00I feel like I'm back into Logan Bogantown.
00:10:09I'd be so satisfied if a Gatecrasher team go home at the end of this round.
00:10:13But unfortunately, from Lowell and Lil's last Instant Restaurant,
00:10:17I don't think they're going to deliver tonight.
00:10:22So we had our Instant Restaurant and we crushed it.
00:10:25Awesome.
00:10:25Yeah, did super well, but got some words for Michael tonight.
00:10:29Michael needs to learn his place on the table.
00:10:31He was super disrespectful at our Instant Restaurant.
00:10:34I've got you back, mate.
00:10:36It's going to be a good one.
00:10:36Yep.
00:10:47Everyone's here again.
00:10:48Everyone's here.
00:10:49Turn the tap off.
00:10:49Oh my god, oh my god, oh my god.
00:10:51Time to let some craziness through the door.
00:10:52Let's go.
00:10:59They look so cute and excited.
00:11:01Like, they look happy.
00:11:02Oh, you look stunning.
00:11:03So far, no OGs have redeemed themselves.
00:11:08So, let's see what they can do.
00:11:21Oh, wow.
00:11:22Ooh.
00:11:23Look at that.
00:11:24Oh my god, it's so pretty.
00:11:26It's so pretty.
00:11:27It's literally like a little fairy, whimsical garden party.
00:11:29It's so pretty.
00:11:30Little mushrooms going on, very there.
00:11:32It kind of reminds me of when I had a little fairy party
00:11:34when I was like five years old.
00:11:35We're on a magical journey tonight, hey?
00:11:37Kind of like fantasy vibes.
00:11:39I think the only fantasy going on there
00:11:41is that they're going to cook better than us.
00:11:46Hi, guys!
00:11:49Welcome back, OGs, and welcome, gatecrashers,
00:11:51to our restaurant, Sugar.
00:11:52Spice.
00:11:53And everything nice.
00:11:53Yeah.
00:11:54It's a bit of a play on our personalities,
00:11:56me being the sugar.
00:11:56Me being the spice.
00:11:57Although we do cross over a little bit.
00:11:58We definitely do.
00:11:59We definitely do.
00:12:00We definitely do.
00:12:01Last round, we were definitely underestimated.
00:12:04By Michael.
00:12:05And told me we're going to be going home first,
00:12:07but we're here to see another day.
00:12:08We are.
00:12:09So we hope we prove to ourselves this time
00:12:11that we really do deserve to be here.
00:12:12Yes.
00:12:13We need to get back in the kitchen,
00:12:14so we'll see you all soon.
00:12:15Awesome.
00:12:16Cheers.
00:12:19Cheers, everyone.
00:12:20Cheers.
00:12:20Cheers.
00:12:20Cheers.
00:12:21Cheers.
00:12:21Cheers.
00:12:22Cheers.
00:12:22To being in Queensland, hey?
00:12:24Yeah.
00:12:24Yeah.
00:12:25Cheers.
00:12:26I just wanted to say, I know I don't talk much,
00:12:28but I hope everyone genuinely enjoyed the other day,
00:12:31and I hope everything was all good.
00:12:34And Michael, I know you don't know when the right timing
00:12:37or all that is, but I felt a little bit disrespected
00:12:40when it was my moment.
00:12:41It's just delicious.
00:12:46And I mean, it's...
00:12:48I have a question.
00:12:49Ten, is this one of the dishes that you serve in your restaurants?
00:12:53Yeah, it is.
00:12:53Yeah, absolutely.
00:12:54Thought so.
00:12:56Cool.
00:12:56What was the question for?
00:12:58Well, it's quite obvious that this was almost a 10 out of 10 dish
00:13:02prepared by someone who owns a restaurant in a competition
00:13:06where it's made for home chefs.
00:13:08I think that's completely unfair.
00:13:10I mean, for you to say that, I mean, you're just pretty much scared.
00:13:12That was our moment.
00:13:15Yeah.
00:13:16But, of course, it had to get ruined by Michael.
00:13:18He thinks he's the star of a show all the time, so...
00:13:21I mean, I don't understand why he felt disrespected.
00:13:24All I said was he served restaurant quality food.
00:13:26I mean, there's a timing for everything.
00:13:29I am so confused why a 10 is feeling so disrespected.
00:13:34Like, if someone turned around and told me that they thought it was a 10,
00:13:38I'd be stoked.
00:13:40Like, what's the issue, 10 man?
00:13:41You had plenty of time to speak afterwards.
00:13:44If you felt disrespected, that's your loss.
00:13:48It doesn't take much to disrespect me, but I think...
00:13:51I figured.
00:13:51I mean, there's time when you need to keep your mouth shut,
00:13:54but I don't think you know how to figure that out, so...
00:13:56I think I've figured it out perfectly.
00:13:58I thought it was perfect timing.
00:14:00Oh, my gosh. Michael has no self-awareness for what he's done.
00:14:03He doesn't care about anyone else or what they do or how they feel.
00:14:06If you felt that that was disrespectful, I will genuinely say sorry.
00:14:11But for me, I didn't mean to disrespect your family.
00:14:14No.
00:14:14I didn't mean to, like...
00:14:16Is it...
00:14:16Are you saying...
00:14:17He wasn't finished and you just cut him off, so...
00:14:18Well, I'm just trying to see if it's an apology or not, because he said he will apologise.
00:14:24Let's clear it right now, Michael.
00:14:26Do you apologise?
00:14:27So, I am sorry that you felt that it was the wrong time.
00:14:34I didn't, but...
00:14:35Yeah, so I am sorry.
00:14:36No, perfect.
00:14:37Sorry.
00:14:38I apologise.
00:14:40But deep down, I don't think I did anything wrong.
00:14:43You can't really trust anything that he says.
00:14:45I think he's just worried because he only gets the ferry for his time.
00:14:56I can be the fast track looking back to stick cause you like me in the prime time call my colours and I speak great.
00:15:06All right.
00:15:07Here we go again.
00:15:07You good?
00:15:08Let's do it.
00:15:12Oh my God.
00:15:13Judges are here.
00:15:13No one calling here.
00:15:14Judges are here.
00:15:15Am I pumping in my teeth?
00:15:17Show me.
00:15:18A little bit.
00:15:18Mmm.
00:15:19Maybe have a drink of your water.
00:15:21The prep couldn't have gone better for us today, Lil.
00:15:23Yes.
00:15:23Just in time for the judges to get here.
00:15:25We've smashed out so much.
00:15:26So, bring him on.
00:15:28Hello.
00:15:28Hello.
00:15:29Welcome back to Queensland.
00:15:30Hi.
00:15:31Hi.
00:15:32Hi.
00:15:33Oh, you haven't grown at all.
00:15:34Always right.
00:15:37How are we?
00:15:37Good.
00:15:38Let's go.
00:15:38Let's get it on.
00:15:41Good evening, boss.
00:15:47Uh-oh.
00:15:48Watch out.
00:15:50How are we all?
00:15:51Good.
00:15:53Welcome back, Minoo and Colin, to our instant restaurant.
00:15:56Sugar.
00:15:56Spice.
00:15:57And everything nice.
00:15:58And everything nice.
00:15:58If you would like to lift your domes and reveal your menus.
00:16:01The old dome is back.
00:16:02The old dome.
00:16:06So, for entree, we are having pan seared scallops with lemon, garlic, butter and pea puree.
00:16:14This sounds delicious.
00:16:15I love scallops so much.
00:16:17For main, we are having pumpkin and ricotta ravioli with crispy sage and brown butter.
00:16:23I'm a little bit sad that there's not a huge amount of meat on the menu.
00:16:27My biggest concern with the main is it's vegetarian and not many people like vegetables.
00:16:33This does not impress the meat master.
00:16:36And for dessert, we have Lowell and Lil's lamington.
00:16:42Lamington.
00:16:43Because it is such a basic dish, even like a perfect one, I don't know if it's quite a 10.
00:16:47Lil, how are you two feeling tonight?
00:16:49We're feeling good.
00:16:50Feel a bit more comfortable.
00:16:51Feel quite happy with our flavours and our food.
00:16:53So, hopefully you all love it.
00:16:56Hopefully.
00:16:58We will see.
00:16:59We're being hopeful.
00:17:03All right, thank you ladies.
00:17:04Good luck.
00:17:04Thank you so much.
00:17:05We'll see you all soon.
00:17:06Have a good luck.
00:17:07Good luck.
00:17:08They've really upped their game in terms of their menu.
00:17:12So, there is a level of intimidation and I am quite nervous that we're going to
00:17:16remain at the bottom of the leaderboard at the end of the night.
00:17:20Michael, how are you feeling?
00:17:23I'm feeling fantastic.
00:17:24Always feeling good, being blessed in the presence with amazing people.
00:17:31So, Riley's had a word with you then.
00:17:32Okay.
00:17:34So, in round one, you thought Lowell and Lil would be eliminated first.
00:17:38Yeah.
00:17:38Where do you think they sit now?
00:17:40I still think Lowell and Lil are going to be eliminated first out of this round.
00:17:44I was off by a smidge in round one.
00:17:47I don't think I'm usually wrong twice.
00:17:50Do you think they'll get over a three for their mate?
00:17:56Oh my God.
00:17:57If I had a doll off every time Mark said, but you got a three for your tongue,
00:18:01I would be a millionaire by now.
00:18:03Yeah.
00:18:04You actually need to give them some of your material because I'm sick of hearing what
00:18:07Mark has to say.
00:18:09Even if they nail this menu and they get in the 80s, we're still going to stay in the comp
00:18:12because we're going to score above Mark and Tan.
00:18:15That's cute.
00:18:16Cute.
00:18:18Easy.
00:18:19I hope Lowell and Lil do really well tonight.
00:18:22Purely just so they can shut Michael up.
00:18:24Just stick it tight on him, to be honest.
00:18:30Coming up.
00:18:31This is do or die, really.
00:18:33Can Lowell and Lil achieve redemption?
00:18:36Holy shit.
00:18:38I'm absolutely shocked.
00:18:41First thing that came to mind was delicious.
00:18:47You have lifted your game and you are taking this competition seriously.
00:18:51We could be seriously in trouble.
00:18:53And around the table.
00:18:55No.
00:18:55Yes, it does.
00:18:56No, if you get...
00:18:57100% it does.
00:18:58Michael and Riley push Mark too far.
00:19:02Just like, you just keep coming at it.
00:19:03Like, why can't you let it go?
00:19:04Sorry.
00:19:05I don't need people talking to me like shit.
00:19:07I'm not going to tolerate this.
00:19:17We're in Logan, Queensland.
00:19:20For Lowell and Lil's second instant restaurant.
00:19:23Oh wow, those scallops.
00:19:24They look amazing.
00:19:25Where the besties are aiming to impress with their entree.
00:19:29It's so exciting that we're going to be getting redemption tonight.
00:19:32Well, hopefully we get redemption.
00:19:34Well, yeah, hopefully.
00:19:36For our entree, we are making pan seer scallops with lemon garlic butter and pea puree.
00:19:42I think it adds technique to our menu.
00:19:44Lowell, I'm very happy with what I see.
00:19:47Originally our dish was the scallops with the lemon butter sauce,
00:19:50but we thought, you know what, that's not enough.
00:19:52We need to take what we learned in round one and we need to elevate the dish.
00:19:56So we decided to add the pea puree.
00:19:58Buzz it up one more time and then we'll sift it.
00:20:03Being on My Kitchen Rules is really something that we decided to do
00:20:06because we wanted to push ourselves and get ourselves out of our comfort zones.
00:20:10I'm feeling confident compared to last time.
00:20:14Our goal is to definitely improve on our last round score.
00:20:18So we're hoping to bring it this time and show them that we can cook.
00:20:20We do have technique and flavour and we do deserve to be here.
00:20:23My favourite part personally about the entree is the sauce.
00:20:26Any type of seafood pairs really, really well with lemon garlic butter sauce.
00:20:31I think this is a classic pairing.
00:20:33Who doesn't love lemon juice on their fish?
00:20:37I think that's pretty good.
00:20:38Do you want to try it?
00:20:39We know Manu loves his sauces so much.
00:20:43So it is really important the sauce is perfect.
00:20:45That is delicious.
00:20:46I like that.
00:20:47I'm happy with that.
00:20:48We still need to sear those scallops.
00:20:51All right, I'm getting the first lot of scallops in.
00:20:53Just a small task of searing all those scallops will be fine.
00:20:56Yes.
00:20:56It's a ticket.
00:20:57Small, very small.
00:20:58Very small and manageable.
00:21:02This is really weighing heavy on me because obviously we overcooked the prawns the first time.
00:21:06I need to perfect these scallops.
00:21:08Yeah.
00:21:09You want them just opaque in the middle and still bouncy.
00:21:12You don't want an overcooked scallop because they become chewy and not very nice to eat.
00:21:18As long as they're not rubbery.
00:21:19I am absolutely terrified to be cooking all the scallops because they have to be all cooked the same.
00:21:25Consistency is key.
00:21:27It is redemption cook.
00:21:29We have to redeem ourselves.
00:21:31Can't overcook these.
00:21:32Entree pan seared scallops with lemon garlic butter and pea puree.
00:21:39Your thoughts.
00:21:41Scallops.
00:21:42It can be quite hard to nail that if they overcook the scallops, if they undercook the scallops.
00:21:48I mean it is difficult to make sure the consistency is right for the scallops but
00:21:52it's a little bit boring for me.
00:21:54I really think they could have done something a little bit more exciting than that to be honest.
00:21:58I'm not too sure about the pea puree, like if they're putting that in the scallop.
00:22:01And yeah, I hope it's yummy.
00:22:03Do you think they'll beat your score?
00:22:04No.
00:22:05Do you think they'll get close to your score?
00:22:09No.
00:22:09I reckon no.
00:22:10This menu looks delicious but I think our menu looked better and we obviously know it tasted good too.
00:22:16So I think our spot on top tonight is safe.
00:22:18Amy, what's the perfect way of cooking a scallop?
00:22:21I don't know because I'm not a chef, am I?
00:22:23We exposed Amy at the Last Instant restaurant and she was caught in a huge web of lies.
00:22:31Whoa, what happened?
00:22:32When I did type Amy's name into Google, I found a professional cooking business.
00:22:39She's been a professional chef for multiple...
00:22:41Yeah, it's called a cook actually.
00:22:42We went through this the other night.
00:22:43Okay, so she's got 20 years of being a private chef for some of Australia's largest celebrities
00:22:50and their families.
00:22:51Why does that genuinely bother you though?
00:22:53Oh, thank you, Tim.
00:22:54No, no, no.
00:22:54Yeah, yeah.
00:22:55I am genuinely threatened by someone who's got 25 years of private cooking
00:23:00and am I threatened by someone who owns multiple restaurants?
00:23:03Yes, I am.
00:23:04Like, and that's obviously...
00:23:04We haven't done any of the stuff that you just said and we got a higher score than them.
00:23:08Yeah.
00:23:08I feel like everyone's forgetting about the fact that we're on the top of the leaderboard.
00:23:12Like, hello here.
00:23:13I drive trucks.
00:23:15Yeah.
00:23:16If you want to know what a private cook does, I cook for a lot of wealthy families
00:23:20and I haven't for a while.
00:23:22They're always travelling, they're always away and when you have a job like that,
00:23:25it's normally for the kids because the parents are busy.
00:23:27So you're cooking chicken nuggets, crumb veal, it's nothing special.
00:23:30I'm not doing caviar.
00:23:31You couldn't do, you couldn't say all of this yesterday.
00:23:33Yeah, why didn't you tell us?
00:23:34Why'd you lie about it?
00:23:35Why are you taking it out?
00:23:35I'm taking it out.
00:23:36I think his strategy is just to stir the pot.
00:23:41Look, I don't know where he's going with it, but whatever he's doing, it's ruffling feathers.
00:23:46I think the scallops are cooked really nicely.
00:23:54I'm happy with the croissant.
00:23:55I'm really loving this dark sear on top.
00:23:59That's very, very nice.
00:24:00Cooking the scallops, we want to show some technique because we were lacking that last time.
00:24:04I think they're so good.
00:24:06We're happy with that.
00:24:08Mm-hmm.
00:24:08And I was so happy with it there.
00:24:10Melt in your mouth.
00:24:12I just hope they're all cooked evenly.
00:24:15I'm just going to start plating.
00:24:18All of our ingredients in our entree work together so well.
00:24:21We have the creaminess of the pea puree on the bottom of the plate.
00:24:24Then we have the juicy scallops.
00:24:26The bacon's there for the salty element.
00:24:29We're adding a tablespoon of this yummy, zesty lemon garlic butter sauce.
00:24:34It's a little drizzle of sauce I'm putting on each one because it is quite lemony.
00:24:38We don't want to overpower the dish.
00:24:42We know that Manu loves this sauce.
00:24:44It's definitely going to seal the deal on the entree.
00:24:46It looks really, really nice.
00:24:47It looks super, super posh.
00:24:50We've definitely elevated this menu.
00:24:52Yep.
00:24:52It's not simple.
00:24:54Teamwork makes a dream work.
00:24:56Teamwork makes a dream work.
00:24:58This dish looks amazing.
00:25:00It's exactly what I was envisioning.
00:25:03So I'm going to give this one to Colin.
00:25:04And I'm going to give this one to Manu.
00:25:06Perfect, so let's go.
00:25:07Let's go.
00:25:11Entree is served.
00:25:21I am quietly confident.
00:25:23I'm really hoping these scallops are all cooked evenly.
00:25:26And we need them all to be perfect.
00:25:33There you go, lovely.
00:25:35Lovely.
00:25:36I'm impressed.
00:25:38This does not look like a simple dish.
00:25:39This looks really nice.
00:25:41Thank you, lovely.
00:25:42It looks, it looks okay.
00:25:46This is a huge step up from last time.
00:25:49As long as they have great flavour in their lemon and garlic butter, we could be seriously in trouble.
00:25:55Tonight, we hope to impress the judges by bringing flavour as well as technique.
00:26:13This dish, I think it's elevated, so I hope everyone sees that on the plate.
00:26:17We want redemption, being able to show that we can cook seafood.
00:26:23Fingers crossed.
00:26:30In Queensland, besties Loll and Lil are aiming for redemption with their first dish of the night.
00:26:36Pan-seared scallops with lemon garlic butter and pea puree.
00:26:40I'm very excited to see how the table receives this entree.
00:26:56This is our first chance for redemption tonight.
00:26:59We mean business.
00:27:00We are here to stay in the competition, so we need to prove that.
00:27:05Thank you, ladies.
00:27:05Thank you so much.
00:27:10Bon appétit.
00:27:31I'm very impressed that they've cooked the scallops this well for this many people.
00:27:36But I'm not tasting the lemon garlic, unfortunately.
00:27:40I really enjoyed it.
00:27:43My scallops were cooked really nicely.
00:27:46The lemon garlic butter was really nice.
00:27:47I just wanted way more lemon garlic butter.
00:27:50I could have bathed in that.
00:27:51I loved it.
00:27:52They maintained the integrity of the scallop.
00:27:54They cooked it to perfection.
00:27:56I think they should be really proud of what they just put forward.
00:28:00I would rate this higher than Maria and Bailey's.
00:28:03I feel like the scallop itself wasn't seasoned properly.
00:28:09The sauces were the ones that were seasoning the scallop.
00:28:14I would have liked for my scallop to have it be more seared.
00:28:17But overall, it's a good start of the night.
00:28:20For what Lol and Lil did last time, this is a huge step up.
00:28:25It's a pretty strong contender so far.
00:28:26I'm getting a little bit nervous, really.
00:28:28Round one.
00:28:36We thought we were going to do good and the critiques weren't so good.
00:28:40So, I'm a little bit nervous to see what they have to say.
00:28:43Lol and Lil, for entree, you gave us pan-seared scallops with lemon garlic butter and pea puree.
00:28:50I'm actually very surprised.
00:29:02Well, considering we haven't cooked the prawns last time and I blame you.
00:29:05Well, for 12 people, it's very hard.
00:29:07Scallops are beautiful and sweet, very well cooked, caramelised.
00:29:11Your pea puree was seasoned really well.
00:29:13You've done a great job.
00:29:14I'm very impressed with you.
00:29:16On that, on that.
00:29:16Thank you, that's so good.
00:29:18So, lemon garlic butter.
00:29:21Where was it?
00:29:23I would have loved to get the scallops and...
00:29:24Dip it in there.
00:29:26Dip it in and, you know, uh.
00:29:28Okay.
00:29:28Note that.
00:29:30But I've got to say a great start of the night, ladies.
00:29:34Thank you so much.
00:29:35Oh my gosh, I'm so happy with our critiques.
00:29:38Definitely better than the last entree.
00:29:40I will say you left a butter off your entree and your main course has got a butter sauce.
00:29:46I don't need to say anything.
00:29:48We will make sure the butter is there.
00:29:49Good luck, ladies.
00:29:50Thank you so much.
00:29:51Thank you so much.
00:29:51We'll see you all soon.
00:29:55Reveza, baby.
00:29:56Yes.
00:29:57We got it.
00:29:58Yes.
00:29:58We got it.
00:29:59We got it.
00:29:59It's so good.
00:30:00This sauce.
00:30:00Well, we should have just tipped the whole thing on there by the sounds of that.
00:30:03Our first course is down.
00:30:04We need to do as well or even better than main.
00:30:07That was so much better.
00:30:09So let's just carry that on to the ravioli.
00:30:13For main, we are cooking pumpkin and ricotta ravioli with crispy sage and browned butter.
00:30:18I'm more confident in the flavours with this menu.
00:30:20I think it's more technical as well.
00:30:22It's what we needed to show this time.
00:30:23I think it's elevated and it shows technique.
00:30:26Okay, I'll start doing the ravioli.
00:30:28We have the pasta dough ready to go.
00:30:30We need to roll out that pasta for the ravioli because I need to make 80.
00:30:36That leaves us with a few extras.
00:30:38Very nice.
00:30:40It's probably the most technical part about the dish.
00:30:43True.
00:30:44My dad for my birthday bought me a pasta making class.
00:30:47So me and him went and we made pasta together.
00:30:50Roll, roll, roll.
00:30:52Making pasta with my dad is something I love to do.
00:30:55I'm really glad I get to showcase these skills tonight.
00:30:58Are you tall enough for this pasta, Lil?
00:31:00It looks the same size as you right now.
00:31:02Tonight, I'm really hoping we make dad proud with our ravioli.
00:31:05I'm just filling just enough so that it holds its shape.
00:31:09The pasta has to be perfectly rolled, perfectly made and perfectly raviolied.
00:31:15These are so cute, lol.
00:31:17Look at these.
00:31:17Oh, they're perfect.
00:31:19And I've just gotten out 12 raviolis.
00:31:22We want like 80.
00:31:24This dish is a lot.
00:31:26Definitely makes me nervous the amount of work we have.
00:31:30Work quick, girlfriend.
00:31:31I'm doing the best I can.
00:31:33I'm freaking out a little bit inside.
00:31:35But who doesn't love pumpkin and ricotta ravioli?
00:31:38I think even any meat master would like this, surely.
00:31:47Question.
00:31:48Michael, what's your favourite meat out of all the meats?
00:31:50I'd go like a rib fillet.
00:31:52What did you say, rib eye?
00:31:54Yeah, rib eye.
00:31:54Rib eye is pretty much exactly the same as a scotch.
00:31:56Oh, they're the same, aren't they?
00:31:57They're very, very similar.
00:31:59Pretty sure they're not.
00:32:00Rib eye's normally got a bone.
00:32:01Rib eye.
00:32:02Yeah, yeah.
00:32:02But if you cut the bone off.
00:32:04If you cut the bone off.
00:32:04No, scotch has way more fat in it.
00:32:06No.
00:32:07Yes, it does.
00:32:08No, if you get...
00:32:08100% it does.
00:32:10Michael, Mark, add it again.
00:32:11Ding, ding, ding.
00:32:13My favourite meat to cook is baby back ribs.
00:32:17Pork baby back ribs.
00:32:18And there's multiple, I can do them in like 17 different types of ribs.
00:32:23We'll maybe over three.
00:32:27We just keep saying three tongue, three tongue.
00:32:31Tell you one thing, I guarantee I can cook meat better than you any time of the day.
00:32:35Well, look.
00:32:35When you can reach the bench, you can say that.
00:32:37You just, like, you just keep coming at it.
00:32:43Like, why can't you let it go?
00:32:44Michael and Raleigh just say things like this because they're insecure that their cooking's
00:32:49not good enough, but for Raleigh to just mock me about my height, I'm not going to tolerate this.
00:32:55I don't need people talking to me like shit.
00:32:59Anyways, um, doesn't matter.
00:33:02Wow.
00:33:02If you're going to dish it, you need to take it as well.
00:33:06And if you can't handle the heat, get out of the kitchen.
00:33:22I guarantee I can cook meat better than you any time of the day.
00:33:25Well, look.
00:33:25When you can reach the bench, you can say that.
00:33:32I'm leaving.
00:33:33I don't need people talking to me like shit.
00:33:41Um, anyways.
00:33:47Definitely the most tense it's ever been at the table.
00:33:49Is Maine ready yet?
00:33:52If you're a short king and you're insecure about it, that's a low blow for Mark, I think.
00:33:58I think, to be honest, I'm not blaming you or anything for it.
00:34:02I do think it escalated because of the comment about his height.
00:34:05Yeah.
00:34:06You know what I mean?
00:34:06I'm not saying I agree or disagree, but I'm saying that's definitely what kicked it off.
00:34:09Okay, okay, I'm gonna, I'm gonna apologize for that.
00:34:12I will.
00:34:14It was just a constant thing and I just had enough, but yeah, I will apologize.
00:34:17It just came out and I definitely shouldn't have said it.
00:34:25You know, whatever she said, I don't care.
00:34:28Like, I've got very thick skin.
00:34:31At this point, I just want to get back to the table, get back to this competition,
00:34:35because at the end of the day, we're here to win.
00:34:36Hello, Mark, I was definitely in the wrong and I want to apologize about the bench.
00:34:48No, no, genuinely, I'm really sorry.
00:34:50I should not have stooped that low and come and made a stupid joke about the bench,
00:34:54so I do genuinely apologize for it.
00:34:56I'm sorry for, um, yeah.
00:35:03But yeah, seriously, I'm very much sorry.
00:35:05It's fine, you're all good, aren't they?
00:35:08They're not going to be in the competition for long,
00:35:10so it doesn't really bother us too much.
00:35:17Things have gotten super out of hand at the table,
00:35:19we just need to change the subject.
00:35:21So, nice conversation, um, what can we talk about now?
00:35:23Oh, okay, let's do dance moves.
00:35:26So, we're going to do a dance move train, so like, I'm going to do a move,
00:35:29then Marco does it and we carry it.
00:35:31All right, you start.
00:35:32All right.
00:35:32You've got to copy it.
00:35:35Oh my God.
00:35:40I don't understand, what is this?
00:35:42I definitely feel like I have whiplash.
00:35:46One minute we're up here fighting, screaming,
00:35:49next minute we're dancing, we're having fun together.
00:35:53It's crazy.
00:35:54I'm, I'm, I'm honestly blown away.
00:35:56I don't know what's going on.
00:35:57All right, are you ready?
00:36:00Do we see a magic mark?
00:36:01Yeah.
00:36:02Magic mark.
00:36:03Magic mark.
00:36:04I need a chair.
00:36:05Oh, God.
00:36:06Give me some class.
00:36:07Come on.
00:36:08Come on, come on.
00:36:14Look, man.
00:36:15He ate that up.
00:36:16He killed that.
00:36:17I definitely feel like he's a stripper on the weekends.
00:36:19This is the weirdest show ever.
00:36:21That was great, man.
00:36:24Everyone was beefing two minutes ago.
00:36:30It's just like one big dysfunctional family.
00:36:33I'd rather not have them as my family.
00:36:43How are we going?
00:36:43The ravioli count is currently at 24 plus 1, 2, 3, 4, 5, 6, 7, 8, 9,
00:36:4834.
00:36:50So, I need to work faster.
00:36:52We are having to make 80 raviolis tonight.
00:36:56So, feeling the stress.
00:36:59Work fast.
00:37:00I'm trying.
00:37:02While Lil is working on the ravioli,
00:37:04I need to get started on our crispy sage and browned butter sauce.
00:37:08And if you just put it on the small one, quite low.
00:37:11For this main course, we are trying to achieve technique, technique, technique,
00:37:16and flavour, flavour, flavour.
00:37:19What colour am I looking for for this?
00:37:21Because I'm really scared I don't want to burn it.
00:37:22It's like amber.
00:37:24Amber.
00:37:24That's like orange, right?
00:37:26Yeah.
00:37:26I think our ravioli can definitely get a 10, Lil.
00:37:28We just have to get the ratio of butter right.
00:37:30Well, Colin said butter, butter, butter.
00:37:33We will not be making the same mistakes as our entree.
00:37:36The sauce will be very present.
00:37:37It will not be invisible.
00:37:39It's going to be one of the main stars of our main.
00:37:43Going okay?
00:37:44Let's pass that.
00:37:46Will be the death of me.
00:37:46All right, let's talk about main sherry.
00:37:51All the stuff in there, pumpkin, ricotta, ravioli, sage and butter,
00:37:56they all seem like they work well together.
00:37:58And hopefully the sage stays crispy because it gives it a bit of texture.
00:38:02I'm extremely disappointed to have no meat in this main course.
00:38:08I think that some nice chickens, thinly sliced chicken would go excellent with this main.
00:38:17Is it even a main course if it doesn't have meat?
00:38:20It really does need protein to fill me up.
00:38:23I think it's pretty risky doing a main without any meat.
00:38:26I feel like if it hasn't got a meat element to it,
00:38:28then you need to make sure that the flavors are schmickity-schmack amazing.
00:38:32Just hope they don't hold back on the butter like they did on the entree.
00:38:35Maria, if I remember correctly, I gave you raviolo a 10 out of 10.
00:38:42Do you think this main course should get another 10?
00:38:45It could potentially get a good scoring and maybe a 10.
00:38:49However, for that to happen, I want the pumpkin to be roasted.
00:38:54I want it to not be soggy. I want it to have body.
00:38:57I want the crispy sage to be crispy.
00:39:00If everything that I just said happens, it could score a 10.
00:39:06It's going to be like a battle of who has the better ravioli.
00:39:09There's no way that these two are going to be able to do it as good as us.
00:39:12There's just not even a question.
00:39:16Going okay?
00:39:18Yes.
00:39:18This pot's almost boiled for the ravioli.
00:39:21Lola, I'm just making a few more raviolis just in case we have a few that do burst.
00:39:25I think we have a little bit too much.
00:39:28I'm trying to tell Lil we've got plenty of extras already.
00:39:30She doesn't need to pump out any more ravioli,
00:39:32but she just wants to do some more for some reason.
00:39:36Lily, stop making pasta.
00:39:37I think I just need a few more just in case we have a few bursters.
00:39:42Please stop rolling the ravioli.
00:39:44I think we're going to be okay.
00:39:46I'm scared.
00:39:47We need more ravioli.
00:39:49I'm just quickly doing another lot of raviolis just in case.
00:39:53We need to get these on the plate and out the door.
00:39:57Get on the ravioli.
00:39:58Turn the machine off.
00:39:59It's time to cook.
00:40:00Let's go.
00:40:01Okay, I'm going to put these in.
00:40:05We don't want any of them to burst.
00:40:08We have to work quick.
00:40:09We really want the pasta to be al dente.
00:40:12We've got two minutes left on these, Lil.
00:40:14If it's overcooked, it'll just burst out.
00:40:16Quick, we need to get those out.
00:40:18Yeah, I know.
00:40:19I know.
00:40:20Okay, I'm getting these in the sage butter.
00:40:29Mmm.
00:40:30The pasta is perfect.
00:40:33I'm so happy with the ravioli.
00:40:35The pumpkin is super sweet with the brown butter.
00:40:38Oh, it's just delicious.
00:40:39It's going to make Dad so proud.
00:40:41You've got to put the crispy sage on it.
00:40:43Yeah.
00:40:44We get the softness from the ravioli with the crunch from the walnuts,
00:40:47the oil from the butter.
00:40:48Yum.
00:40:49Yum, yum.
00:40:49Get these all out.
00:40:50Yes, yes, yes.
00:40:51Get them on plate.
00:40:52I am.
00:40:53Some wanky dots with the basil cream to elevate the dish.
00:40:56Just perfect.
00:40:57The table is in for a treat.
00:41:00Done.
00:41:00Bob's your uncle.
00:41:02So this one's for Colin.
00:41:03This one's for Manu.
00:41:04Let's get it out there.
00:41:05Let's go.
00:41:14Mane is served.
00:41:15Mane is served.
00:41:16Mane is served.
00:41:34It looks amazing.
00:41:36I hope there's mistakes.
00:41:38Let's hope that it doesn't taste as good as it looks.
00:41:44Just ask him for a friend.
00:41:49Is there any chicken with this?
00:41:51No, unfortunately.
00:41:53The meat muster might be a bit disappointing, isn't it?
00:41:55Is there any chicken with this?
00:42:12Serving a meatless mane is a huge risk.
00:42:15We don't want people like Michael to score us down because of it.
00:42:26We want redemption so bad.
00:42:29I hope they like it.
00:42:33Coming up, Lol and Lil's dishes divide the table.
00:42:37I'm so happy for the girls.
00:42:39They did a really good job with this dish.
00:42:41If I got this on an aeroplane, I wouldn't complain.
00:42:44But we're not on an aeroplane.
00:42:46And still to come.
00:42:48We are making lamingtons.
00:42:49Now we need to show that we can do with our own little twist on a dessert.
00:42:52True.
00:42:52When you change a classic dish, there are a lot of risks.
00:42:56Do not mess up with tradition.
00:42:59If it's not as good as the classic, why did you even try and reinvent it?
00:43:04It's just not Australian.
00:43:05Lol and Lil are hoping for another success as they serve up their mane.
00:43:18Pumpkin and ricotta ravioli with crispy sage and browned butter.
00:43:25Serving a meatless mane is a huge risk.
00:43:27Never mind Michael, we are confident in our dishes and with what we've cooked.
00:43:40We want to prove that you shouldn't underestimate us.
00:43:47Thank you ladies.
00:43:48The pasta is cooked beautifully.
00:44:06The pumpkin inside tastes really nice.
00:44:08I wanted them to fail.
00:44:18But unexpectedly, I like this dish.
00:44:22The burnt butter is beautiful.
00:44:25I am very worried after having this.
00:44:29This is really good.
00:44:35I thought it was great.
00:44:36The pasta was cooked really well.
00:44:38It was delicious.
00:44:39I'm so happy for the girls.
00:44:41I feel like they did a really good job with this dish.
00:44:43After on-train mane, I definitely feel like the girls have been underestimated a little bit.
00:44:48The girls absolutely killed it with the ravioli.
00:44:50So I'm a bit worried about our position on the leaderboard.
00:44:53Michael.
00:44:56Happy?
00:44:58Holy shit.
00:45:02That is the best vegetarian dish that I feel has been served in the competition so far.
00:45:09The flavours there were absolutely on point.
00:45:12Would have loved some chicken underneath to soak in that butter.
00:45:17But those flavours married to perfection.
00:45:21These girls have taken their game to the next level from their previous instant restaurant.
00:45:26And I'm absolutely shocked.
00:45:28You've changed your tune.
00:45:30I think potentially the negativity and what I've pushed onto the girls in terms of
00:45:36telling them that they're going home and they don't deserve to be in the competition because
00:45:39they're too young completely backfired on me.
00:45:42Because right now I feel like we've got some really fierce competition coming our way.
00:45:45I think they should thank you.
00:45:49I bring out the best in everyone.
00:45:50Yes.
00:45:52Wow.
00:46:06Lola and Lil, for a main course you serve this pumpkin and ricotta ravioli with crispy sage
00:46:11and brown butter.
00:46:17Serving a vegetarian dish to meat lovers can be a question mark sometimes.
00:46:24But when I had my first ravioli and put it in my mouth, the first thing that came to mind was delicious.
00:46:36De-li-cious.
00:46:39Delicious. That's so good. I'm so proud of us.
00:46:42The flavour was bang on. Like frankly, that was seasoned properly for me.
00:46:48A little bit more filling in the pasta would have been a much better result.
00:46:53The pumpkin is sweet, so you need something to offset that, which is that brown butter.
00:46:59And then what you need to do is hit it with more sage.
00:47:02More sage.
00:47:02Or deep fry some sage on the side and then at the end you season the sage and put it on top
00:47:07so you've got that little bit of texture. But the pasta, that was wonderful. That was beautiful.
00:47:12I loved it.
00:47:14Got a lot of techniques going on here. You have lifted your game and you are taking this competition seriously.
00:47:20Thank you so much.
00:47:23The judges love the pasta. Dad would be proud.
00:47:27We definitely proved we are meant to be here and we are going to stay in this competition.
00:47:31You are on the road, as they say, to redemption.
00:47:35Thanks so much, Colin.
00:47:38Right now, I think we're still going to be at the bottom of the leaderboard after tonight,
00:47:43unless they completely make a disaster with the dessert.
00:47:46All right, so one more dish to go. We've got your lamington.
00:47:51Yes.
00:47:52I will spin on a lamington.
00:47:54Close your eyes, you taste lamington. So...
00:47:58It takes three dishes to redeem yourselves, ladies.
00:48:00Yeah, it does.
00:48:01So don't drop the ball. Thank you.
00:48:02Thank you so much.
00:48:07I feel better than ever going into this next course. I think that's the best critique we've gotten yet.
00:48:11So much different to our first round.
00:48:16Yes. It was delicious.
00:48:17Yes. Yes.
00:48:19Good job.
00:48:20So proud of us.
00:48:21Me too.
00:48:22It's so special doing this competition with my best friend. There is no one else I'd rather be here with.
00:48:27We are on the road to redemption, so let's keep this momentum going.
00:48:30Yes.
00:48:30We've shown them what we can do with classics.
00:48:31Yes.
00:48:32Now we need to show them what we can do with our own little twist on a dessert.
00:48:34True.
00:48:35For dessert, we are making Lol and Lil's lamington.
00:48:37We have done a couple of classic dishes so far, but this one is our own little spin on a classic.
00:48:42We're definitely elevating it.
00:48:43So instead of your sponge cake, we've got a beautiful coconut cake.
00:48:48All right, Lil, I'm pulling the cakes out of the fridge.
00:48:50We need the coconut cake to all be soft.
00:48:52You want it to melt in the mouth.
00:48:53You don't want it to be hard and dry.
00:48:55Coconut cake looks amazing.
00:48:56So I put a lot of extra effort into it to make sure that it doesn't go dry.
00:49:00I've made coconut syrup, doubled the amount of holes I put in the cake so it soaks in there.
00:49:04I'm going to absolutely drown them in syrup.
00:49:06Good.
00:49:07I swear to God if they say this cake's dry.
00:49:09So I'm just praying that it pays off.
00:49:14Redemption cake.
00:49:15That's what we're going to call it.
00:49:16Yes.
00:49:16The redemption lamington.
00:49:18We have the coconut cake and then the chocolate mousse which represents the
00:49:22chocolate that the lamington cake is rolled in.
00:49:24I'm just adding the mousse in here now.
00:49:27Chocolate is looking really good.
00:49:28And then the raspberry kool-ay on top because a lot of people like jam-filled lamingtons.
00:49:32We made ourselves a little tester that doesn't look that pretty, but we'll get the flavours of it.
00:49:37When you change a classic dish, there are a lot of risks.
00:49:41Because if it's not as good as the classic, why did you even try and reinvent it?
00:49:46We've only made 12, Lil, so this is do or die really.
00:49:49So let's just hope it's good.
00:49:50You go first.
00:49:57Is it dry or is it still moist?
00:49:58Is it good?
00:50:05The cake is slightly dry.
00:50:09I'm a little disheartened because I think it has come out a little bit dry.
00:50:13It's kind of hard to get the spoon through it.
00:50:16I don't know what happened.
00:50:19We don't want to serve dry lamington, but we don't have any backups.
00:50:24So if we don't do something, we could be in trouble.
00:50:41With the final course underway, Loll and Lil's path to redemption has hit a roadblock with their lamington.
00:50:48The cake is slightly dry.
00:50:52I'm a little disheartened.
00:50:53I don't know what happened.
00:50:56We don't have any backups, so I think we might need to add something to this.
00:51:03Should we whip up some cream real quick and see if adding cream does anything?
00:51:07Yep.
00:51:08Should we get me a stand mixer?
00:51:09Mm-hmm.
00:51:12We've decided to whip up some cream.
00:51:14That should just add a little bit of moisture to this situation.
00:51:23A bit more vanilla.
00:51:25Need sugar.
00:51:27This is very plain cream.
00:51:31Unfortunately, we don't have many options.
00:51:33We only have 12 lamingtons, so we don't really have a buffer for any mistakes here.
00:51:38But I do not want it to be dry.
00:51:40If you think that it does taste good with the dish, I trust you.
00:51:45We have to redeem ourselves.
00:51:49Out of you two, who takes something to get ready?
00:51:52Him.
00:51:52Is it the hair?
00:51:54It's the hair.
00:51:58So dessert.
00:52:00Loll and Lil's leamington.
00:52:02What are we expecting?
00:52:03I feel like Lil threw me off a bit when she said, when you close your eyes, it's going
00:52:07to taste like a lamington.
00:52:08So I'm not quite sure what I'm picturing.
00:52:10I'm thinking maybe some sort of deconstructed or loaded lamington.
00:52:14I think that they're going to be going for it to taste like a lamington, but not exactly
00:52:19look like a lamington.
00:52:20The key to the lamington is going to be the sponge cake.
00:52:24I think it really needs to be spongy.
00:52:26Everyone's got such fond memories of eating lamingtons where they're soft and squishy.
00:52:30Without that, I don't think it's really a lamington.
00:52:33A lamington are very hard to make because it could be dry.
00:52:37Is it like enough?
00:52:39I don't know.
00:52:39Are they going to serve it with some whipped cream?
00:52:41How are we feeling?
00:52:42Do you think they will be consistent?
00:52:47For their sake, we do hope they'll be consistent.
00:52:50But for ours, of course, we don't want to be at the bottom.
00:52:54Fingers crossed, but not for the girls, but for ours.
00:52:58Let's hope that history repeats itself and they're below us at the end of the night.
00:53:06It's time to plate up our desserts, so we need to unmold them all.
00:53:11I don't have any room for error at all.
00:53:12I only have 12 ring molds, which sucks, but I have faith in myself.
00:53:28Oh my gosh, that looks really good.
00:53:30Overall, I think they look amazing, colourful, beautiful,
00:53:33but the cake might be a little bit dry.
00:53:35Look at this.
00:53:36Cute.
00:53:37So I'm hoping they appreciate all the other elements.
00:53:39Make sure it's spread out to the edges.
00:53:41A bit more on that one.
00:53:44So do you think we should add the cream, Lil?
00:53:46Give me an executive decision.
00:53:47If you think it tastes better with the cream, I trust you.
00:53:49Yes.
00:53:50Just adds a little bit of moistness.
00:53:54And I think we just put it to the side.
00:53:57Let's hope we can get, like, redemption for this dessert, Lil.
00:54:02It's full of flavour.
00:54:03A coconut cake with a chocolate mousse layer and then a raspberry coulée layer.
00:54:08It's not too sweet, but it's not too rich.
00:54:10It all just balances each other out.
00:54:13Perfect.
00:54:14I have some concerns around the expectation of it being a lamington.
00:54:19Doesn't look prettiest on the plate, the cream, but I'm happy with it.
00:54:22It's not a lamington specifically.
00:54:23It's lamington-inspired.
00:54:25But I personally love this a lot more than a normal lamington.
00:54:28Yep.
00:54:29Redemption cook.
00:54:30Mm-hmm.
00:54:30This is going to bring us redemption for dessert.
00:54:32This is.
00:54:32I mean, I love it, but will they love it?
00:54:34Who knows?
00:54:35We'll find out.
00:54:37Beautiful.
00:54:37Mm-hmm.
00:54:38All right, I'm going to grab this one for Colin.
00:54:40I'll grab this one for Manu.
00:54:41All right, let's go.
00:54:42Let's go.
00:54:43All right, let's go.
00:54:53Because that is saft.
00:54:54Wow.
00:55:10Didn't look like a lamington when they brought it out.
00:55:12No.
00:55:15To me, it kind of looks like the inside of a wagon wheel.
00:55:18Like, it doesn't really give me lamington vibes.
00:55:29I like to experiment.
00:55:31I think it shows technique, so I hope it pays off.
00:55:34Colin sliced down, and the cake was harder than I would have liked.
00:55:44It's not good.
00:55:45It's not good.
00:55:45So, I'm really concerned about the dryness of the cake.
00:55:51In Queensland, Lol and Lil are hoping their dry cake doesn't derail their dream of bettering
00:56:10their last score, as they serve up their unique spin on a classic lamington.
00:56:16This is our redemption dessert, our last chance for redemption tonight.
00:56:19We're so close.
00:56:28But I'm a little bit worried about the dryness of the cake.
00:56:30Thank you ladies, we'll call you back for our final critique.
00:56:38Thank you so much.
00:56:39Thank you so much.
00:56:39I did like the chocolate mousse component,
00:56:56but that was probably it for me.
00:57:15The bottom is quite dense.
00:57:17They've put a lot of coconut in it, which has probably made it more dense.
00:57:26This dessert is really not giving lamington.
00:57:34That was like the cake that you left at your bench like for five days,
00:57:37and then you tried to serve with some chocolate mousse and a raspberry gel.
00:57:43Maria, you didn't seem to have had a lot of your dessert.
00:57:46Mm-hmm.
00:57:47Are you disappointed?
00:57:48I've been having some thoughts.
00:57:52Do not mess up with tradition.
00:57:55Oh, wow.
00:58:00To say that you shouldn't mess with a classic,
00:58:03it's very contradicting after she made a modern moussaka and fully tossed that around.
00:58:09Definitely, I did not feel that it was a lamentable flavour.
00:58:13The cake was a bit too dense and it had that extra coconut within,
00:58:19which is a little bit hard to chew.
00:58:22I feel they should have just stuck to the basics.
00:58:24If they brought an actual lamington out for us all, just an old-school traditional one,
00:58:29and had maybe something on the side, we'd probably all like it a lot more.
00:58:34If I got this on an aeroplane, I wouldn't complain.
00:58:37But we're not on an aeroplane.
00:58:39It's a sponge, which was not spongy at all.
00:58:42It was a dense cake.
00:58:43It's just not right to call it a lamington.
00:58:46I just think it's pretty disrespectful.
00:58:48Disrespectful to whom?
00:58:50To lamington.
00:58:52Oh.
00:58:52A lamington is a traditional Australian favourite, and they've called it a lamington
00:59:02without hitting any of the lamington elements.
00:59:05It's just not right.
00:59:07It's just not Australian.
00:59:13After finishing dessert, it's time for each team to score Loll and Lil's instant restaurant
00:59:19out of 10.
00:59:20For entree, we had the scallops.
00:59:23The scallops were cooked to perfection.
00:59:25We needed more of the lemon garlic butter, for sure.
00:59:28Yes.
00:59:28My scallops were cooked to perfection.
00:59:31However, I think the dish lacked flavour all around.
00:59:34I think it needed more salt, for sure.
00:59:37For main, we had the ravioli.
00:59:40To make all those ravioli by hand, they really deserve a pat on the back,
00:59:45because it was done to perfection, al dente.
00:59:50I think the ravioli for mains was definitely the best course of the night.
00:59:53And then for dessert, we had Loll and Lil's lamington.
00:59:56I grew up eating lamingtons every weekend.
00:59:59It was about a soft sponge cake in the middle, and the bottom was very hard.
01:00:03So for that, it didn't really hit very well.
01:00:06It just didn't really work.
01:00:08Like, it was no worse than, like, calories, so to speak.
01:00:12So what are we thinking about giving them, like, a five?
01:00:15A five or a six. We'll go with a six.
01:00:16Let's go with a six.
01:00:17For me, I'd say six. It's fair.
01:00:20Should we lock it in a six?
01:00:21Yeah, six.
01:00:22Yeah, we'll lock it in a six.
01:00:23So what are we thinking? Six?
01:00:25Six. Definitely a six.
01:00:27Should we do a six?
01:00:28Yeah, lock it in a six.
01:00:30It's a five for me.
01:00:32Yeah, I would say five or six, but if you're good with five,
01:00:36since we're on the bottom, maybe five.
01:00:39Five.
01:00:40Yeah? We're scoring a five?
01:00:41Scoring a five.
01:00:42We have to look after ourselves.
01:00:44If we want to win this competition, we have to do whatever it takes.
01:00:50I'm so nervous.
01:00:52We really don't want to be on the bottom like we were last time.
01:00:56Today is our redemption day.
01:00:57We scored 64 in round one.
01:01:00We have to make a comeback so we can actually prove to everyone we deserve to be here.
01:01:03We do.
01:01:04I'm so nervous.
01:01:16Maria and Bailey are on the bottom at the moment with 62.
01:01:20We really don't want to be on the bottom like we were last time.
01:01:23I'm just hoping we've redeemed ourselves from last time.
01:01:26Yeah, fingers crossed.
01:01:32I'm super nervous to find out the scores.
01:01:34I just want to know if we're off the bottom or not.
01:01:36I just want to know if we're on the bottom of the top of the top of the top.
01:01:40Thank you for inviting us back to your whimsical garden party.
01:01:47Sugar, spice and everything nice.
01:01:50it's time for the scores the guest teams have given you a combined score of
01:02:0329 out of 50.
01:02:08that's better than the last one that's good we've redeemed ourselves with the guests
01:02:15and now it's our turn to score each dish out of 10.
01:02:18ladies for entree you started with pan seared scallops with lemon garlic butter and pea puree
01:02:26classic flavors love the way you panseared those scallops a bit of caramelization nicely opaque
01:02:34just melting in the mouth the pea puree was full of flavor a great texture and was a great accompaniment
01:02:40to a classic scallop dish but if you put a little bit more sauce on that dish you would have got a
01:02:48much better score so the score i'm giving you for your entree is a seven thank you
01:02:57for your entree tonight i score you a seven thank you i'll take it last time we ended on a seven and
01:03:06that was our best one we're starting with the seven so hopefully it just keeps going up main course
01:03:11pumpkin and ricotta ravioli with crispy sage and browned butter another classic from wherever you're
01:03:19pulling these classics but they work and the pasta was cooked beautifully the pumpkin was sweet maybe a
01:03:27little bit more ricotta i would have liked to see a little bit more crispy sage yeah i would have put a
01:03:33little bit more filling inside that ravioli just to get a bit more plump but the brand butter was
01:03:39absolutely delicious beautifully caramelized which was exactly what you want from brand butter love the
01:03:44flavor overall a classic done well for your main course tonight i score you an eight thank you
01:03:54i'm actually a bit nervous right now my score i'm giving you for you tonight is an eight
01:04:03amazing thank you yes ravioli queen it feels like we're in a really good position at the moment
01:04:13we're so close to redemption it all comes down to dessert i'm a little bit worried the cake's going
01:04:18to let us down for dessert laurel and lil's lemmington as far as entree and mine
01:04:27redemptions was there for sure but it is not so much the bottom cake layer was a little dense
01:04:39and a bit dry the chocolate mousse was delicious so was the raspberry jelly but maybe a little bit too
01:04:46much of it and the cream on the side was just kind of a bit boring i did like the uh sharpness of the
01:04:56jelly and then you hit that with the chocolate i was sort of getting a bit of black forest going on
01:05:01there there was no lemmington in there the base was too thick yeah very hard to call and a little bit
01:05:07chewy so we had a couple of elements that i liked and then the main element that sort of took away from
01:05:14the main dish for your dessert tonight i score you a five
01:05:25the score i'm giving you for your dessert is a five
01:05:31five that's okay that's all right that's right so lol and lil that gives you a grand total score of
01:05:38a five that's all right that's all right that's all right that's all right that's all right
01:05:43we did that at the last time good we did it we made the redemption first og team to get redemption
01:05:53how are you feeling good not on the bottom which i feel good about yeah
01:05:57it's heartbreaking this is heartbreaking we're running out of opportunities to get off the bottom
01:06:08of the leaderboard with a score of 69 lol and lil are third on the leaderboard while danielle and
01:06:16marco remain at the top and maria and bailey are on the bottom there are two instant restaurants to go
01:06:23you know colleen tonight's menu was delicious but he was missing one thing do you know what it is
01:06:31you're right you're right you know what i think it is meat yes meat meat cooked by a master yes
01:06:41michael reilly i think you're up next let's go
01:06:45wow we're aiming for a minimum of 80 because we have a bet with mark and tan whoever doesn't get
01:06:53the highest score has to do a shoeie so i want to shut mark up all right well thank you very much
01:07:00thank you thank you thank you guys thank you i'm really excited tomorrow is doomsday for michael
01:07:08we're still super confident so they better be ready to be drinking out of manu's boot
01:07:15next time the bells are ringing in queensland for michael and riley's wedding themed instant
01:07:23restaurant oh we're getting married she's looking at me like this i'm like don't get any ideas
01:07:28but as michael and riley pray for redemption ready we'll go in will their risky french menu oh la la
01:07:39like french chef sitting there that's a bit ballsy find love at the table oh my god this is phenomenal
01:07:48next level wow inbound shoeie for mark or will the pressure we need you to pull your shoe together
01:07:56see them why get the boot do you think that's cool so shoe was where the shoe almost are going
01:08:04the only person drinking shoes him i am so sick of mark yapping on manu let's get the boot let's get it
01:08:12done now
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