My Kitchen Rules Season 15 Episode 9

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Transcript

00:00:01Previously, Adelaide's Maria and Bailey fought to put the OGs on top of the leaderboard.

00:00:09We are more prepared this time.

00:00:11We have what it takes to knock the gatecrashers out of the competition.

00:00:15But they over-promised and under-delivered.

00:00:19It was kind of like, meh.

00:00:21Meh?

00:00:22You can see the amount of technique you put in, but I think you've missed the flavours.

00:00:27Landing only 62 points on the leaderboard.

00:00:31So the OGs have not been able to put their money where their big mouth is.

00:00:36Tonight, we're in Adelaide.

00:00:40Where there's magic in the air.

00:00:42Wow.

00:00:43I'm looking at another world.

00:00:45With gatecrashers Mark and Tan.

00:00:48They don't call me Magic Mark for nothing.

00:00:52But, will there secret spells?

00:00:55I don't use measurements.

00:00:56I go off how it feels and how it's coming along.

00:00:59We're at Exo.

00:01:02Have them needing to pull a rabbit out of their hat.

00:01:06Fingers crossed.

00:01:07Disasters to come.

00:01:10And one team pushes the table.

00:01:13Oh God.

00:01:15To the edge.

00:01:16Listen.

00:01:17You either accept the rules and you play with everyone.

00:01:20Or goodbye.

00:01:29Tonight, we're in Adelaide.

00:01:32Where competitive mates, Mark and Tan.

00:01:35Let's go mate.

00:01:36Are aiming for record breaking scores with their menu.

00:01:40Let's do this.

00:01:41Feels like it's a good day to be cooking.

00:01:42Feels like a good day to be winning mate.

00:01:43With five hours on the clock until the guest teams arrive, the confident cooks head to the

00:01:57shops to buy their ingredients.

00:01:59Good old Adelaide.

00:02:00The city of the winners from My Kitchen Rules 2025.

00:02:05The highest score in MKR history is 104.

00:02:08And we definitely want to beat that tonight.

00:02:12Let's go.

00:02:13100% supportive of our fellow gatecrashers doing well tonight.

00:02:16We need a good competition.

00:02:18Otherwise it's just, why would we bother?

00:02:21Always talking.

00:02:22It's time to walk the walk.

00:02:23That's right.

00:02:24I'm excited to bring Thai flavours tonight.

00:02:29We're keeping it pretty traditional and rustic, but full of flavour.

00:02:33Looking forward to seeing everyone's reaction after eating our food.

00:02:36Tan manages two restaurants.

00:02:38That is a huge competitive advantage.

00:02:41So I'm expecting some restaurant quality Thai food.

00:02:46It'd be great to see Michael.

00:02:48Not knowing really what to say because the dish was so good.

00:02:51Michael's always got something to say.

00:02:54Meet Master in his little three.

00:02:57As long as he is a man of his word and does that shooey, it's exactly right.

00:03:02I made a bet with Michael.

00:03:03Whoever gets the lowest score has to do with shooey out of Manu's boot.

00:03:08It won't be arse, mate.

00:03:13Mark has not demonstrated that he has much food knowledge.

00:03:16I'm expecting Mark to bring Tan down.

00:03:21This is our time to show everyone who's going to be number one by the end of this.

00:03:25Exactly, my man.

00:03:29Do this. Come on.

00:03:30Let's go.

00:03:31Let's go.

00:03:33Do you reckon we're the only team using no list?

00:03:35A list?

00:03:36What's that?

00:03:37We don't need a shopping list.

00:03:38That's how confident we are.

00:03:39How are ya?

00:03:40How are ya?

00:03:41Can we please get 30 drumsticks, please?

00:03:4230 drumsticks?

00:03:43No worries.

00:03:44Thank you so much.

00:03:45For Maine, we're cooking chicken, cow soy.

00:03:47I'm excited for this one.

00:03:49It's like a Thai laksa with noodles.

00:03:51A lot can go wrong with this dish.

00:03:53You could have some undercooked chicken.

00:03:55We could have some noodles that are overcooked.

00:03:57So we're looking for a noodle with a little bit of bite.

00:03:59Here you are, boys.

00:04:00Thank you so much.

00:04:01There's a lot of pressure on Tan for this.

00:04:04When you're taking stuff from your heritage, you've got to deliver.

00:04:06Chillies and herbs.

00:04:08This is where we spice up the competition, huh?

00:04:10Nice.

00:04:11Everyone seems to be complaining about the lack of spice in the previous restaurants.

00:04:14It's important that we bring that, but also bring balance with it as well.

00:04:17The flavour bomb.

00:04:19We are inspecting Thai food because, well, Tan is Thai.

00:04:23Yeah, I like Thai food.

00:04:24I've not had too much of it, but I hope it's not too spicy.

00:04:27Eggs.

00:04:28Eggs.

00:04:29For dessert, we're making passion fruit creme brulee.

00:04:32Creme brulee is a very classical French dish.

00:04:36So we'll grab passion fruit.

00:04:38The way it's cooked will determine the texture.

00:04:42So it needs to be soft.

00:04:44I'll bring me to get a high score.

00:04:46I've got a bag.

00:04:47See you.

00:04:49Everyday rewards kind.

00:04:51Absolutely.

00:04:52We just want to cook it and impress everyone.

00:04:54See you later.

00:04:55It's a big opportunity and we're taking this very serious.

00:04:57You'll walk away from me.

00:05:01It's a race against the clock, as Mark and Tan now have just four hours to

00:05:05set up their instant restaurant and prepare their dishes before the guest

00:05:09teams arrive.

00:05:10Let's go.

00:05:11Finally home.

00:05:12Time to start setting up our instant restaurant.

00:05:14Can't wait to set all this up, huh?

00:05:16Let's get this looking amazing, mate.

00:05:18We want people to have an awesome experience at our instant restaurant tonight.

00:05:22Let's go.

00:05:23Big boy.

00:05:24Beautiful.

00:05:29Love it.

00:05:30Our instant restaurant is called Chang.

00:05:32Wait Mark, how cool is this?

00:05:33A bit of magic.

00:05:34Yeah.

00:05:35We want the vibe to have some magical elements to it.

00:05:37I've been passionate about magic and illusions since I was a young kid.

00:05:41I've got me a trick or two.

00:05:43Last instant restaurant.

00:05:45Maria and Bailey got 62.

00:05:46They definitely didn't redeem themselves.

00:05:48But we can definitely surpass that.

00:05:50Mark and Tan had a lot to say about us the first time we met them.

00:05:54So I'm very excited to see what they can actually bring to the table.

00:05:58And whether the magic is all fake.

00:06:03So these venues are going to have a magic element tool.

00:06:06I don't think anyone's going to see something like this before.

00:06:08It's looking good.

00:06:09Our instant restaurant looks amazing.

00:06:11Time to get changed and start cooking.

00:06:17Let's go, mate.

00:06:18Look at these, huh?

00:06:19Oi.

00:06:20We're playing to our strengths tonight.

00:06:21Famous aprons, eh?

00:06:23Hello.

00:06:24That's why I'll be taking charge of entrees and mains.

00:06:26And Mark will be my sous chef.

00:06:29I'll be taking charge of desserts.

00:06:31I'm just going to get this pot on for our octopus for the entree tan.

00:06:34For entree, we're cooking grilled octopus with roasted capsicum and Thai-style chimichurri.

00:06:39Oh, look at these tentacles tan.

00:06:42Look at that, mate.

00:06:43It's beautiful.

00:06:44Definitely not a classic Thai dish, but I'm expecting tentacles, soft, grilled,

00:06:51so you've got a beautiful char.

00:06:53Chimichurri is usually an Argentinian herb sauce with a bit of vinegar and some chilli.

00:06:58To make it Thai, I don't know what that means.

00:07:01We've got to really make sure that octopus is tender and not chewy before we serve it.

00:07:05No, that's right.

00:07:06That'll be the biggest thing that everyone will be looking for, that it's nice and tender.

00:07:10Can't wait for everyone to try these egg noodles tonight.

00:07:14For mains, we're cooking chicken khao soi.

00:07:16Khao soi is definitely a Thai version of laksa.

00:07:19It comes from where I was born, Chiang Mai, which is in the north of Thailand.

00:07:23I feel like the biggest pressure at the moment for me is myself at the moment.

00:07:26I feel like I have a job to deliver.

00:07:29It's really important to get this dish right tonight,

00:07:31because I really want to show Australia true, authentic Thai food.

00:07:34I want to do the best that I can, and I always put my pressure on myself for that.

00:07:38Growing up with a Thai family, it's super important to know how to cook.

00:07:42Slowly kneading that dough, man, it's coming together.

00:07:45My parents really love cooking, and they've showed me everything that I know.

00:07:48How's this dough going, mate?

00:07:50It's going good, man.

00:07:51It's starting to form a smooth surface.

00:07:53Khao soi is a very rustic and comforting dish.

00:07:56It reminds me of home, and it's really important I get this right.

00:07:59Perfect, Len.

00:08:01I'm really proud of my heritage, and tonight it's about showing my parents how much I've learnt.

00:08:05Aww.

00:08:08One hour to go.

00:08:09I'm just rolling the noodle dough right now.

00:08:11Aww, look at that.

00:08:12It's going through nicely.

00:08:13Yeah, nice and silky.

00:08:14Beautiful.

00:08:15Good elasticity.

00:08:16I think for me, opening up the bars, that creates way more pressure than tonight,

00:08:22so I think that's what gives us the advantage.

00:08:24My parents have restaurants, but I'm not a chef.

00:08:27I don't cook at the restaurant, I just cook at home.

00:08:29I don't have to go to the gym today.

00:08:31For me, learning was all at home, and all about the heritage.

00:08:35Look at these.

00:08:36Looking nice.

00:08:37The guest gets here in ten minutes.

00:08:39I'm just going to check how tender the octopus is.

00:08:41Yeah, perfect.

00:08:42And then we'll see if we need to leave it in there a bit more.

00:08:44The octopus is the star of the dish for our entree, so we have to make sure that it's cooked perfectly.

00:08:49Mark, I think they're tender enough.

00:08:51We don't want it to be overcooked.

00:08:52We don't want it to be mush.

00:08:53Oh.

00:08:54Yep.

00:08:55I reckon a little bit longer, maybe.

00:08:56At a certain point, it'll just disintegrate.

00:08:57A little too.

00:08:58Maybe a bit longer.

00:08:59I don't want to give the judges any reason to score us down.

00:09:02Five minutes.

00:09:03We're currently at the bottom of the leaderboard, so I really hope they don't beat us.

00:09:07We were quite disappointed with the scoring that we got.

00:09:08We were pretty confident with our food.

00:09:09Really hope that Mark and Tan have a huge disaster, and it all flops.

00:09:14Poor Maria and Bailey, they didn't get the redemption that they wanted.

00:09:15I know, but I think we need some good food in our lives.

00:09:30We just need one of them.

00:09:36Poor Maria and Bailey, they didn't get the redemption that they wanted.

00:09:40I know, but I think we need some good food in our lives.

00:09:43We do.

00:09:46I've grown very suspicious of Amy and Lara.

00:09:49Hello.

00:09:50Hello.

00:09:51So I decided to do a bit of evidence-based research

00:09:54and found out they've been lying to us this whole time.

00:09:57Tonight, I'm going to expose the truth.

00:10:00Oh, they're here!

00:10:05The doorbell.

00:10:06Let's go get them.

00:10:07Let's go get them.

00:10:08How are you?

00:10:13How are you?

00:10:15They look quite calm and relaxed, actually.

00:10:18Very calm.

00:10:19How are you?

00:10:20Hopefully that means good food.

00:10:21Not sure where Mark's going to fit into the picture tonight.

00:10:24I just see Tan doing all the work.

00:10:26Holy Jesus!

00:10:31Oh my gosh!

00:10:35I'm looking at like another world.

00:10:37Wow!

00:10:42It's like very enchanted.

00:10:44Oh my gosh!

00:10:45Very mysterious, very fun.

00:10:47A really like cute, like old whiskey bar or something like that.

00:10:51That's the vibe it's giving.

00:10:52It's a bit medieval thing.

00:10:54Yeah!

00:10:55Okay.

00:10:56Wow!

00:10:57Oh my God, this looks amazing!

00:10:58It looks so good!

00:10:59It looks phenomenal.

00:11:00Hey guys, we'd love to welcome you to our restaurant.

00:11:04Charmed.

00:11:05Charmed.

00:11:06We love welcoming our guests with a little something,

00:11:08so make a wish and we'll be back in a minute.

00:11:10I definitely would like a couple of magic tricks from Mark tonight

00:11:13that would kind of spice up the night a little bit.

00:11:15Hopefully they're better than the ones from last time.

00:11:18So we've got some drinks for you guys.

00:11:20Oh my God!

00:11:21This is a strawberry and lychee liqueur with gin and tonic.

00:11:24Thank you!

00:11:25Awesome!

00:11:26Welcome drinks!

00:11:27That's a first.

00:11:28Hopefully it tastes as good as it looks.

00:11:29So you guys enjoy that and we've got to get back in the kitchen, alright?

00:11:33Thank you!

00:11:34We've got to bring the real magic out, so...

00:11:37See you soon!

00:11:38Cheers!

00:11:39Cheers!

00:11:40Cheers!

00:11:41Cheers!

00:11:42Cheers!

00:11:43Cheers!

00:11:46Harry Potter is my favourite book and I feel like I'm at Hogwarts right now.

00:11:50Oh!

00:11:51Should we guess whose house you're in?

00:11:53That'd be good.

00:11:54That's funny.

00:11:55Do I look like Draco Malfoy?

00:11:57You are wearing the colours.

00:11:59Yeah, yeah, a little bit.

00:12:00I am in green.

00:12:01And I think you guys are definitely Hufflepuff.

00:12:05Oh!

00:12:06I thought more...

00:12:07I thought I was more Gryffindor but I'll take it.

00:12:09No, I'll take it.

00:12:10That's just...

00:12:11Why, why?

00:12:12Everyone loves Hufflepuff.

00:12:13Oh, so everybody loves us?

00:12:14Oh, perfect!

00:12:15Yeah, yeah.

00:12:17I'm joking.

00:12:20So guys, we were last to cook and our score is something that we didn't expect to get.

00:12:26How did you guys feel about adding some restaurant?

00:12:31You guys plated up so nicely.

00:12:33That was very impressive.

00:12:34Oh, thank you.

00:12:35The flavours were kind of lacking.

00:12:37That's where you were let down.

00:12:38Definitely the most impressive plating we've seen.

00:12:44We work so much better in the kitchen and we actually provided better food like than last time.

00:12:50So, yeah, in terms of the scoring, we're not quite sure what happened there.

00:12:54What was the word you used to describe the flavours?

00:13:00I remember you saying this is meh.

00:13:03Did I say that?

00:13:08Did I?

00:13:09Okay.

00:13:11I must have a goldfish memory because I don't remember just saying meh.

00:13:17Well, I hope that you didn't do that.

00:13:18I didn't do that.

00:13:19Because that's really disrespectful.

00:13:20No, I didn't do that.

00:13:21I said more words than meh.

00:13:23Yeah.

00:13:24Did it happen?

00:13:25Can we get some back up around the table?

00:13:26Did it happen?

00:13:27Yeah, it did happen.

00:13:28Okay.

00:13:29Well, I thought the plating was great.

00:13:33From the start, I've been very suspicious with Amy and Lara.

00:13:37They were super cagey about what they do for work, what their history's like.

00:13:42It was really nice to see your restaurant actually talking to everyone and starting to learn a bit about each other.

00:13:48Gates have opened.

00:13:49Great.

00:13:50Yeah.

00:13:51You know, Amy has been a chef for Australia's most high-profile celebrities.

00:13:56I'm going to be very interested to see how Amy responds to these questions.

00:14:00So, for you guys, it must have been a huge privilege cooking for Manu and Colin, right?

00:14:04Oh, yeah.

00:14:05We never cook for anyone else really apart from our family and friends.

00:14:08How about you guys?

00:14:09Are you guys excited to cook for Manu and Colin?

00:14:11Is that like a prestige thing for you both?

00:14:13Yeah.

00:14:14Not a prestige thing.

00:14:15I'm just excited to put food on the plate.

00:14:17And we hope they eat it.

00:14:21One of my biggest ics is like liars.

00:14:23Yeah.

00:14:24Like people just continuously lie.

00:14:26I think he's talking about you.

00:14:28What am I lying about?

00:14:29Nothing.

00:14:30The Meat Master's master plan tonight is to give Amy a chance to elaborate.

00:14:35But if she doesn't, I'm going to trap her in her lies and expose the truth.

00:14:42Do you think there could be any drama tonight?

00:14:43If there's drama, who do you reckon it's going to be in between?

00:14:46Something to do with Michael, I'm feeling.

00:14:48Yeah.

00:14:49I agree.

00:14:50Alright, so this is cream for the passion fruit creme belay for dessert.

00:14:54Our biggest concern tonight would be the dessert.

00:14:57I'm just getting the passion fruit in there.

00:14:59We do love passion fruit, mainly in our cocktails.

00:15:02So we thought it'd be a good addition with the creme belays.

00:15:06So I'm just putting the cream on the stove stand just to start simmering.

00:15:09Nice.

00:15:10Neither of us really eat desserts.

00:15:12I guess I've been practicing so I should be okay, but pressure's on tonight.

00:15:18How many of your eggs do you think you roughly need?

00:15:20I'm not too sure.

00:15:21Every time I've made creme belay, I don't use measurements.

00:15:24I just sort of go off how it feels and how it's coming along.

00:15:28Just add in the custard sugar to the eggs.

00:15:31I guess it is a simple dish, it is sort of like a custard.

00:15:34So fingers crossed.

00:15:35Everyone on the table is putting pressure on us, but we'll deliver.

00:15:39100%.

00:15:40Neither of us are dessert experts.

00:15:42But I'm not sure what he's doing at the moment.

00:15:50Might need a joke.

00:15:51It just went over.

00:15:52I've really made a mess of this.

00:15:54So I've spilled some of the creme belay mix into the tray.

00:15:57Once we've finished this, we'll put them in the oven for about 30 to 40 minutes.

00:16:03Pull them out, tuck them in the fridge.

00:16:05So I've sliced right out because I spilled some in the hot water.

00:16:11Oh no.

00:16:12So I need to do a few extra.

00:16:14So I'm just trying to water down the creme belay mix.

00:16:18You can't spill these in the hot water.

00:16:20Alright.

00:16:21These quick ones will be perfect.

00:16:22They're going to be the same.

00:16:28I need more.

00:16:29I still don't have enough of the creme belay mix.

00:16:31We out of creme?

00:16:32We out of creme?

00:16:33No.

00:16:34We're out of eggs though.

00:16:40Get out.

00:16:46Yeah, one job.

00:16:47The judges are here in a minute.

00:16:51It's getting intense.

00:16:53Oh no.

00:16:55Start running.

00:16:57The judge is about to arrive and I'm going to have to run down to the shops and get more eggs.

00:17:04I can't believe this is actually happening.

00:17:09The night hasn't even started and we're heading for a disaster.

00:17:11Coming up.

00:17:12Amy, do you mind just confirming with me quickly, is that your Instagram profile?

00:17:20Yes, it is.

00:17:21The meat master dispels a myth.

00:17:24Having served esteemed clients such as Chris Hemsworth and Lorna Jane.

00:17:29So she's cooked for Thor.

00:17:31What does Thor like to eat?

00:17:32You are.

00:17:33That's what I want to know.

00:17:35And in the kitchen.

00:17:36Trying to stick to my roots here, not trying to be too fancy.

00:17:39With a traditional family recipe.

00:17:41My parents showed me how to make it and I just want to make them proud.

00:17:44Can Mark and Tan achieve a record breaking score?

00:17:49I think it's what my kitchen all is about.

00:17:52Yes.

00:17:54Super stoked, man.

00:17:55We're in Adelaide, where competitive mates, Mark and Tan, are aiming to impress.

00:18:07We had a cream?

00:18:08No.

00:18:09We had eggs.

00:18:10But there's a crack in their plan.

00:18:12They've run out of a key ingredient.

00:18:16With the judges about to arrive, Mark makes a dash for more eggs.

00:18:21The night hasn't even started and we're heading for a disaster.

00:18:26Hey, have you got eggs?

00:18:30Got one of these.

00:18:34I was looking for some kind of savour.

00:18:38Someone still counting on my worst behaviour.

00:18:43Oh, f***.

00:18:49What's going on there, mate?

00:18:51Nice.

00:18:52We're just about to ring the bell.

00:18:53Chop, chop.

00:18:54Perfect timing.

00:18:56Making sure it's perfect for you guys.

00:18:57Get in!

00:18:58Get in!

00:19:00Logic Mark's back.

00:19:02Woo!

00:19:03I feel good too.

00:19:04Bit of cardio.

00:19:05How fast did you run?

00:19:06Pretty quick.

00:19:07And as I was coming to the door, Colin and Manu were coming in.

00:19:10So they're at the door?

00:19:11Yeah.

00:19:12Oh, there's a door.

00:19:13Yeah.

00:19:14You just told me now.

00:19:15Classic Mark, just leaving the judges at the door.

00:19:20How are you?

00:19:21How are you, buddy?

00:19:22How are you?

00:19:23How are you?

00:19:24First ever contested the pass is on the strike.

00:19:27Definitely wasn't the smoothest start.

00:19:28Let's hope there's no more disappearing acts by Magic Mark.

00:19:31Bonsoir!

00:19:32That looks like a party house.

00:19:33How are we all?

00:19:34Fantastic.

00:19:35Welcome guys to our instant restaurant.

00:19:36Our restaurant's called Charmed.

00:19:37I love my magic.

00:19:38So we're sort of trying to go for a bit of a theme with that.

00:19:39So hopefully our dishes tonight are amazing as well.

00:19:42Mark and Tan, you know the score that you've got to beat tonight.

00:19:43What are you aiming for?

00:19:44Daniel and Marco did really well, but we want to see if we can beat the highest score in

00:19:49MKR history.

00:19:50Ooh.

00:19:55Yeah.

00:19:56Mark is not as confident as Tan I think.

00:19:59No no, we're confident.

00:20:00Everything's going in plan.

00:20:04So running out.

00:20:05the highest score in MKR history.

00:20:07Ooh.

00:20:08Ooh.

00:20:09Yeah.

00:20:11Mark is not as confident as Stan, I think.

00:20:14No, no, we're confident.

00:20:16Everything's going to be planned.

00:20:18So running out to go and get eggs

00:20:20was planned as well?

00:20:22Yeah, it was, yeah.

00:20:23Just to let everyone know,

00:20:24we passed Mark on the street as we came in.

00:20:27Oh, my God.

00:20:28I'd be mortified if I had to pass Manu and Colin

00:20:31on the way to get eggs.

00:20:32I would just be a shame.

00:20:33I'd be walking like this.

00:20:35All right.

00:20:36What are we having?

00:20:37I'd like everyone to open their menus

00:20:39and have a look.

00:20:41Huh?

00:20:42It's empty.

00:20:43We open up the menu and it's blank.

00:20:46If they have nothing on the menu tonight,

00:20:48automatic fail,

00:20:49and we won't be on the bottom of the ladder.

00:20:51Sounds good to me.

00:20:53Mark!

00:20:54What?

00:20:55Wait, they don't call me Magic Mark for nothing.

00:20:58Oh!

00:21:00Ooh la la!

00:21:02Yeah!

00:21:03That was sick.

00:21:04Yeah.

00:21:05Probably the best moment that we've had so far

00:21:07in the competition.

00:21:08Stop it!

00:21:09No!

00:21:10So in front trays we've got grilled octopus

00:21:13with a Thai-style chimichurri

00:21:15and a roasted capsicum.

00:21:16Yum.

00:21:17Lots of flavours there.

00:21:18I'm expecting a balance of flavours in the chimichurri.

00:21:21For mains, we've got chicken kow soy.

00:21:23Kow soy is probably one of my favourite Thai dishes.

00:21:26I've only ever had it with beef though.

00:21:28I haven't had it with chicken,

00:21:29so I'm interested to see kind of how they serve it.

00:21:31And then for dessert we've got passion fruit,

00:21:33creme brulee.

00:21:34Mmm.

00:21:35I like the way you jumped in at the end

00:21:37with the creme brulee.

00:21:38Is that your dish?

00:21:39Uh, yeah.

00:21:40Well, obviously we've been doing all of them together.

00:21:42Obviously.

00:21:43Honestly.

00:21:44To set a creme brulee you need a good three to six hours.

00:21:49Mark had to run for eggs.

00:21:51What happened with the first one?

00:21:53Are we getting scrummed eggs?

00:21:55Are we not getting a creme brulee?

00:21:57Fingers crossed.

00:21:59There's disasters waiting to come.

00:22:02Alright.

00:22:03Good luck guys.

00:22:04Thanks.

00:22:05Thank you guys.

00:22:07I think this menu is extremely strong.

00:22:10I think it could beat Daniel and Marko's.

00:22:12I'm thinking, danger, danger,

00:22:14because this is like next level.

00:22:15Yeah.

00:22:18Mark gets on the creme brulee.

00:22:20Yeah.

00:22:21Maybe we should have got two packs of eggs.

00:22:23That's all I had.

00:22:24This is the second batch of creme brulee mix.

00:22:26Just make sure you don't spill it on the sink again.

00:22:29But it was the last carton at the shop,

00:22:31so we've got to make sure that we're precise and no mistakes.

00:22:35Cool, so I've put the creme brulees in for 30 minutes.

00:22:37Then it has to sit in the fridge for four hours.

00:22:40So you reckon these will get a 10?

00:22:42Let's hope so.

00:22:43We'll get started with the sauce for the entree.

00:22:46For entree, we're cooking grilled octopus with roasted capsicum

00:22:50and Thai-style chimichurri.

00:22:52Some Thai basil in there.

00:22:53Chimichurri is a classic South American sauce with lots of herbs.

00:22:56We're making a Thai by adding a lot of Thai spices to make it really hot.

00:23:00These just need to be in chunks, don't they?

00:23:02It makes it easier to blend.

00:23:03Our biggest concern with the chimichurri is the spice level.

00:23:07With the chimichurri is going to be insane.

00:23:09It's going to be really good.

00:23:11Being Thai myself, I love a lot of spice.

00:23:14It's good hot.

00:23:15Woo!

00:23:16But if it is too spicy, it could be scored harshly on the table.

00:23:23So entree, we've got grilled octopus with roasted capsicum

00:23:26and Thai-style chimichurri.

00:23:28This menu is like everything that I'd love to order at a restaurant.

00:23:32If the octopus is cooked right and the capsicum and the chimichurri are delicious,

00:23:36then it'll be a really good dish.

00:23:38If they can pull it off, then I'm a little bit worried.

00:23:41If they ace this one, I'd definitely see them being at the top of the ladder

00:23:44at the end of the night.

00:23:45I'm expecting maybe them to marinate the octopus beforehand

00:23:49and then from there, grill it.

00:23:51It has to be nice and juicy and soft.

00:23:54You can just slice through it really easily with your knife,

00:23:56almost just with your fork.

00:23:57I'm looking forward to it.

00:23:58I think it will be good if they can pull it off.

00:23:59They have to cook that octopus perfectly.

00:24:01It sounds very nice in paper.

00:24:04I hope it works out for them or maybe not.

00:24:09I'm expecting a really nice and soft octopus.

00:24:12No one likes to eat a chew octopus.

00:24:15You see that in a Greek taverna all the time.

00:24:18Maybe not with the Thai aspects of it,

00:24:21but I'm going to inspect the octopus piece by piece.

00:24:26Looking at this menu, I am not overly charmed.

00:24:30With Thai food, there's a lot of opportunity to bring flavour.

00:24:33It's sweet, spicy, a little bit sour,

00:24:37and all of the flavours just create a harmony.

00:24:39But I think they're going down that modern Thai route

00:24:42which matches Tan's restaurant.

00:24:44But the Thai chimichurri,

00:24:46I think they might get a little bit confused.

00:24:48Have you had chimichurri before?

00:24:54I believe, yeah, I have.

00:24:55He's a meat master.

00:24:56He should know chimichurri like a next door neighbour.

00:24:59He should damn well know what a chimichurri is.

00:25:02I think Michael is the tinder swindler of meat mastery.

00:25:06Absolutely.

00:25:07He's a bit of a scam artist.

00:25:12I'm trying to get a nice char on the octopus,

00:25:14so there's a nice colour.

00:25:15That's where all the flavours are coming out.

00:25:17Our aim for the octopus is to be nice and smoky char on the outside,

00:25:21but still nice and juicy in the middle.

00:25:23It's looking good.

00:25:24I'm liking this char on this.

00:25:25Our octopus will sit on a bed of Thai-style chimichurri,

00:25:28which have a big kick of flavour.

00:25:30If I put a big smear in there,

00:25:32the heat's just going to keep building up.

00:25:34And I'm looking for these capsicums to really give a nice sweetness in a dish.

00:25:38I feel like there was a nice balance of the flavour in the Thai chimichurri,

00:25:42but if it's too spicy, a lot of people won't like it.

00:25:45I'm tasting it now.

00:25:47Mark, I think they're tender enough.

00:25:49Let me taste it.

00:25:51It's pretty hot.

00:25:57That's awesome.

00:25:58Good.

00:25:59We need a perfect score for our entree

00:26:01to start the night off on a high.

00:26:03I feel like this has come together as planned.

00:26:05We feel like we've done the best that we can do,

00:26:07and we're hoping the judges love it.

00:26:09We're new Collins.

00:26:10We're new Collins, go.

00:26:11Go.

00:26:12One tray is served.

00:26:34Nice.

00:26:38This dish is a winner.

00:26:39We nail it every time, and we've nailed it again.

00:26:43That's excellent.

00:26:44You're so good.

00:26:45Enjoy.

00:26:46Thank you so much.

00:26:50Oops.

00:26:53I think if someone doesn't enjoy the food,

00:26:55they're just playing the game.

00:27:00Yours is huge, Amy.

00:27:02Look at that.

00:27:03I've got this straggly little tentacle,

00:27:06so already I can see there's going to be inconsistencies

00:27:09with cooking.

00:27:10Are you guys feeling confident?

00:27:11Yeah, I feel great.

00:27:12Absolutely.

00:27:13Yeah.

00:27:16Feeling confident about this dish.

00:27:18I know the cook on the octopus is perfect,

00:27:20but I'm just hoping that the spice levels are balanced.

00:27:25I just want to show everyone that we're the best home cooks

00:27:28in the competition,

00:27:29and really be at the top of the leaderboard.

00:27:31At their instant restaurant, Charmed,

00:27:46competitive mates, Mark and Tan,

00:27:49want the judges as enchanted as they are with their entree.

00:27:53Char-grilled octopus with roasted capsicum

00:27:56and Thai-style chimichurri.

00:28:01Feeling confident about this dish.

00:28:02I know the cook on the octopus is perfect,

00:28:04but I'm just hoping that the spice levels are balanced.

00:28:08Thank you, James.

00:28:09We'll see you later.

00:28:10Bon appetit.

00:28:12The spice is great.

00:28:13I really think they did a great job.

00:28:14The octopus is really tender.

00:28:15The chimichurri was well balanced.

00:28:16I mean, there's not much more you can eat.

00:28:17You can eat.

00:28:18You can eat.

00:28:19You can eat.

00:28:20Thank you, James.

00:28:21The spice is great.

00:28:22I really think they did a great job.

00:28:23The octopus is really tender.

00:28:24The chimichurri was well balanced.

00:28:25I mean, there's not much more you could ask for.

00:28:28Yum.

00:28:29That was so good.

00:28:30It was so good.

00:28:31It was so good.

00:28:32It was so good.

00:28:33It was the best octopus I've had.

00:28:35It was the best octopus I've had.

00:28:36The spice is great I really think they did a great job the octopus is really tender the chimichurri was well-balanced

00:28:44I mean, there's not much more you could ask for

00:28:50It's so good it was the best octopus I've had

00:28:53My tentacle was extremely rubbery I need a chainsaw to get through

00:29:11The O.G.'s are making a big deal about this octopus because it's such a great dish

00:29:27And Michael has to put on this display he's hamming it up because he's threatened of course these boys are putting better food out

00:29:35than him

00:29:41I

00:29:50Couldn't fault this dish at all my octopus was cooked really well and I love the Thai style chimichurri

00:29:57I've never really had anything like it the sauce was divine

00:30:00Hopefully they can put it in a little bottle for us and we can take it home because it was so good

00:30:04I

00:30:06Found the flavors of the sauce really nice

00:30:08However, I want to see like a really nice hand chopped chimichurri not like a blended version

00:30:14However, I think the octopus

00:30:16It was it was the biggest letdown for me you should cut it really easily and I did struggle with my piece

00:30:23with my piece

00:30:35For Manu to have to show her that it can be cut and it was nice and tender

00:30:44It just goes to show that Manu can see through their lies as well

00:30:48So who's ahead? I think personally I like our entree more

00:30:52No way

00:30:54There was no flavor in Maria's food last night. I just thought it was really delicious. I wasn't thinking I've needed some souls or anything

00:31:03There's perfect balance of flavors. It was great. I loved it

00:31:08The chimichurri was awesome. I love spice and I would have a bath in that sauce

00:31:14Lil give me the tea. Is that what your daughter's say? Yeah

00:31:19The tea is the sauce is yummy

00:31:21It's not me. Um, sorry

00:31:31Marc and Tain, for Entree you gave us a grilled octopus with roasted capsicum and a Thai style chimichurri

00:31:39Alright, let's start with a Thai style chimichurri

00:31:43And I didn't really know what to expect and it's a really

00:31:47Strange combination, I'd say

00:31:50But absolutely delicious

00:31:53Absolutely delicious. I really enjoy all the layers of flavors in there. Just put this in a jar and sell it mate. Oh, thank you so much

00:32:02It's not really like a chimichurri

00:32:04But in saying that it's quite delicious

00:32:07The chili was only part of it that gave you the heat, but it had a great acidity was very well balanced

00:32:13My octopus was charred extremely well and it was the texture that I liked my octopus

00:32:19I have to cut it, but I want a little bit of bite in the octopus

00:32:22The roasted capsicum, it sort of disappears into sauce

00:32:26But in saying that I'm trying to find a negative because I really enjoyed it and I'd order this again

00:32:31Awesome, thank you so much. Thank you. Well done, Mark

00:32:36Boys, chicken khao soi. This is a classic Thai dish. That's Mark again. Mark's recipe. He's from Northern Thailand

00:32:45So

00:32:47Thank you. Good luck. Thanks. Cool. Cheers

00:32:52Awesome, man. That's exactly what I wanted to hear. Yeah, good work. Well done, mate

00:32:58We were super proud of our dish, but to hear a great feedback from world-class chefs like Colin and Nu

00:33:03I mean that's such an amazing experience

00:33:05Well done, mate. I'm so proud of you

00:33:08So proud of us

00:33:11I know we had a really positive feedback, but let's see if we can step it up even higher. Yep, on key

00:33:17For mains, we're cooking chicken khao soi

00:33:19Can you please chop some chili, some shallots, some garlic, just chop them up so we can get that pace started

00:33:24Khao soi is a traditional Thai curry

00:33:27Super special to me because it originated in Chiang Mai, the north of Thailand where I was from

00:33:32The more flavor the better. That's the theme for tonight

00:33:36This is something I grew up eating and something that my family and I love. That's the base for the khao soi curry paste

00:33:43I've learned the recipe from my parents, so it's super close to my heart

00:33:47It's really important. I get this right

00:33:49I start sauteing this taste

00:33:52We've set the bar high for ourselves here

00:33:55We would love to make history with our score tonight

00:34:00Smell on that

00:34:02Confidence is key. We're always going to try our best and aim for the sky

00:34:07So we've put in two pieces of chicken in each roll. Yep, that's plenty

00:34:11This dish is complex. It's super hard to nail all the flavors. You're gonna move chop-drop

00:34:17Haven't done any changes to it, so I'm really hoping that the judges like it

00:34:21How's the chicken going? Slowly there

00:34:24I'm gonna get these in ASAP. We're gonna need all the time we can get to give it a nice soft texture

00:34:31Perfect

00:34:36I have a little qualm to raise and please

00:34:39No one interrupt me here

00:34:42Does anyone have anything around the table that they'd like to share that maybe they haven't been very truthful about?

00:34:49No, okay, so I've done a little bit of research myself

00:35:01How many pages is that I love my fact-based research?

00:35:06Amy? Yes. Do you mind just confirming with me quickly? Is that your Instagram profile?

00:35:14Yes, it is

00:35:15It says Brisbane's favorite cook. That's your private cook and I can book a reservation

00:35:23For you to come and be a chef for me

00:35:29A private cook, but I'm not a chef

00:35:32So you're a cook

00:35:33Okay, so Amy, Amy, sorry, excuse me, excuse me, everyone, excuse me

00:35:37I'm asking for some silence at the table

00:35:39And that's a photo of you being a chef

00:35:41Surprise, I'm a cook, not a chef

00:35:43I'm not a chef, I don't have a piece of paper to say I'm a chef

00:35:47We're cooks, and I'm not a chef

00:35:50It's such a cheap shot, but continue on Michael, bring it

00:35:53So you're a private cook, but you just cook for your kids and whatnot, yeah?

00:35:57Yeah

00:35:58Do you have anything of that, anyone else in the other pocket?

00:36:01There's no reason to have anything

00:36:02Oh, maybe there is

00:36:05Marco's a stripper on the weekends

00:36:07Danielle, we're a bit dumb with lies

00:36:09Yeah

00:36:10Excuse me, excuse me

00:36:11Sorry, Michael

00:36:12So it goes on further

00:36:14It says having served esteemed clients such as Chris Hemsworth and Lorna Jane

00:36:22That's there, that's an old post, to be honest

00:36:25So she's cooked for Thor

00:36:27Do you see how big Thor is?

00:36:29Definitely know she can cook for 12 people, that's for sure

00:36:32What does Thor like to eat?

00:36:34I can't talk, NDAs can't

00:36:38Most of my clientele want home cooked food

00:36:41They're time poor and they can afford the luxury of someone to come in to cook for them

00:36:46It's chicken nuggets and barbecue sauce if you really want to know

00:36:49You have served multiple clients as a professional chef, they are your clients as a chef, correct?

00:36:56Or am I wrong?

00:36:57There's a difference between a cook and a chef

00:36:59A chef has a piece of paper, a cook doesn't

00:37:02You all have skills from different places at different times

00:37:06The rule is, you shouldn't have any professional qualification

00:37:10You could be brought up with a mother who's an amazing cook and taught you how to cook since you were a five-year-old

00:37:17Or you can have a couple of years of experience in the kitchen

00:37:21Or you can have a family that owns a restaurant and you've been washing pots and pans since you were 12 years old

00:37:27You know what I'm saying?

00:37:28That's why we have to draw that line about professionalism

00:37:32Michael will do what it takes to take down anyone

00:37:37And he's coming up against two resilient and strong women

00:37:41Look out, Michael

00:37:42So will you be researching these two when you go back?

00:37:45We've already found them, they're so boring

00:37:47There's a lot of baking, it's pretty boring

00:37:50If you find one of Australia's greatest meat masters boring, that's your loss

00:37:55All hail

00:38:04How's the chicken going?

00:38:05Done

00:38:06Magic Mark does it again

00:38:08The chicken master

00:38:10Just put the chicken in there now

00:38:14Do you want to do it all three?

00:38:16Yep, it's a big pot, put them all in

00:38:18We have to do better than Michael and his little three

00:38:21That he got for his mate

00:38:23And he's the meat master too

00:38:24Well if he gets a three being a meat master

00:38:27Then we're going to have to get better than a three

00:38:29If we don't get this dish right, it's definitely a huge embarrassment

00:38:32Crack this heat up and hopefully it comes out

00:38:35Perfect

00:38:36The chicken just falls off the bone

00:38:38I'm really hoping this chicken has enough time to cook

00:38:41So that it's nice and succulent

00:38:43I don't want to give Michael any reason to score us down

00:38:54Aiming for a record breaking score with their menu

00:38:57Lemongrass

00:38:58One of the most important ingredients

00:39:00Competitive mates Mark and Tan are cooking a traditional Thai curry

00:39:05Chicken cow soy

00:39:07Trying to stick to my roots here, not trying to be too fancy

00:39:10Yeah good

00:39:11And trying to keep things as classic as possible

00:39:13Alright, shake it up on the chicken, hoping it's okay

00:39:20The chicken should fall off the bone pretty easily and be nice and tender

00:39:24Let's find out

00:39:25I mean it's cooked all the way for sure but might leave it a little bit longer

00:39:30No, I reckon another ten minutes

00:39:32Yeah, beautiful, perfect

00:39:33Winner-winner chicken dinner

00:39:35Whenever we're in the kitchen together, it's always a winning day

00:39:38I reckon we'll smash this out the park

00:39:44Alright, main course

00:39:46Who's excited?

00:39:47Chicken cow soy

00:39:49Let's go

00:39:50I have had cow soy before and when I saw this

00:39:53I was a little bit sad because it's one of my favourite dishes

00:39:57So if they do it well, it's going to be really yummy

00:40:00Are you crying or laughing?

00:40:01I don't know, I'm laughing, crying

00:40:03I don't know

00:40:04It's like an egg noodle in kind of like a creamy coconut broth

00:40:08It's usually a little bit spicy and then when I've had it

00:40:11It's had like a nest of crispy noodles on top

00:40:14But it's really yummy

00:40:16I'm happy sitting where we are at the moment

00:40:18I hope we end the night on top

00:40:19This next dish is going to tell us what's going to happen

00:40:22They're beating us at the moment for sure

00:40:24I think if you were to score their entree was better than ours

00:40:28It is going to be competition for us, that's for sure

00:40:31They bring a lot of flavour to the last dish

00:40:33So I'm expecting something more in terms of flavour

00:40:37I think they'll up it again

00:40:39I think that Mart's going to do a lot of distracting in the kitchen

00:40:42Because Tan's doing all the work

00:40:44Hopefully that works out for the best for us

00:40:47Well, you haven't had this dish before

00:40:50No, I haven't had this

00:40:51I'm not assuming

00:40:52Right, so are you excited?

00:40:54I am excited to try something new

00:40:56I hope it doesn't have spice in it

00:40:58Thai food is probably one of the hottest Asian cuisine

00:41:02So get ready

00:41:04It's probably going to be spicy

00:41:05So hopefully not as much spice as the entree

00:41:08Because that was a lot

00:41:10I'm keen

00:41:11I'm so excited

00:41:12This is like right up Lil's alley

00:41:14Given that Tan owns two restaurants

00:41:17One of them is Thai and one of them is Asian fusion

00:41:21I think that this is right in his element

00:41:23And I think that it's going to be packed with Thai flavour

00:41:26I think it's Familiand

00:41:27Familiand

00:41:28I've done some investigative research

00:41:31And I think Tan's definitely spent a lot of time in the kitchen

00:41:34In his restaurants

00:41:36That is a huge competitive advantage

00:41:38Are you threatened by this thing?

00:41:40Definitely

00:41:42I'm threatened by every one of the gate crashes at this current point in time

00:41:47Oh, it's great watching Michael sweat a little

00:41:49Yeah

00:41:50Michael's scared

00:41:51He's totally scared

00:41:52He's scared

00:41:53Poor Michael

00:41:57I'm going to suck in all the bowls and everything out

00:41:59We need to start cooking the noodles now

00:42:01Hoping these don't break

00:42:03We really need to make sure we don't overcook the noodles initially

00:42:06So we're going to put noodles and then curry broth on top

00:42:10Otherwise when we add the broth it will overcook the noodles

00:42:13And the noodles will start to break

00:42:15And we can't afford any mistakes

00:42:17We won a perfect score for this dish

00:42:20I'm really happy with the broth

00:42:22The colour's correct

00:42:23Everything feels good

00:42:24Putting two drumsticks in here

00:42:26The chicken looks fantastic

00:42:28It's tender

00:42:29It's fallen off the bone

00:42:31It looks like it's going to be better than Michael's three

00:42:33The crispy noodles on top

00:42:36Khao soy is complex

00:42:37It's super hard to balance out and nail all the flavours

00:42:40Some red chilli there

00:42:42Put lemon on the side

00:42:43Lemon on the side please

00:42:44Yep

00:42:45That's a Thai basil

00:42:46I'm really proud of this dish

00:42:48We're still confident that we can beat a hundred and four

00:42:51So we need tens for every dish

00:42:54Good work

00:42:56This one's for Colin

00:42:58Colin's for the menu

00:42:59Let's do it

00:43:00Let's do it

00:43:14Man is served

00:43:15Thank you

00:43:16Thank you

00:43:30Wow

00:43:31Wow, it smells beautiful

00:43:40I'm really worried that we're going to stay at the bottom of the leaderboard after this dish

00:43:45Enjoy

00:43:46Thank you

00:43:47Thank you

00:43:48Thank you all

00:43:49I'm worried because I know how good the flavours were with their entrees

00:43:53So based on the smell of this one, it's going to be pretty delicious as well

00:43:56Oh

00:44:07It smells good

00:44:08It's going real

00:44:09Here you go

00:44:10I smell that nice

00:44:12It's gone

00:44:13It smells good

00:44:15It smells good

00:44:36This dish is from Chiang Mai, northern Thailand where I was born

00:44:39Feeling really confident about this dish

00:44:43My parents showed me how to make it

00:44:48It's very close to my heart and I just want to make them proud

00:44:51This is going to be the most flavoursome dish we've been served

00:45:04Right now, I do not trust Tan about not being a chef

00:45:09And if he doesn't come clean, I'm coming in hot and I'm taking them down

00:45:14At their instant restaurant Charmed, competitive mates Mark and Tan want the judges spellbound by their chicken khao soi

00:45:31This dish is from Chiang Mai, northern Thailand where I was born

00:45:35Feeling really confident about this dish

00:45:39I grew up eating khao soi

00:45:41My parents showed me how to cook it

00:45:43And watching the judges eat it, it's such an amazing experience

00:45:48Thank you gents

00:45:49Thank you

00:45:54Bon appetit

00:46:02Look at that

00:46:03Wow, nice

00:46:04Straight away, grab the drumstick

00:46:06Get the spoon, pull it down and it falls off

00:46:09We could be going off the top tonight

00:46:12We could be going off the top tonight

00:46:13Oh wow

00:46:26Oh they're so nice

00:46:27This is strong and considering we're at the bottom of the leaderboard

00:46:30We have to be quite strategic in how we play

00:46:33I don't want them to score higher than us

00:46:36I don't want them to score higher than us

00:46:49Michael's got the biggest pout on his face you've ever seen

00:46:51He's giving off a little bit of a sore loser vibe at the moment

00:46:53Yeah

00:46:58Michael looks like Cinderella's bad sister looking in the mirror right now

00:47:02He's threatened by gay crashes

00:47:03He's threatened by the gay crashes

00:47:05He can't handle the heat

00:47:07Priceless

00:47:08That's bullshit

00:47:10Right, let's start with Marco

00:47:28Because obviously you did not enjoy that at all

00:47:31That was amazing

00:47:33I think they absolutely nailed the sauce

00:47:36The chicken was really good

00:47:38Nicely slow cooked

00:47:39Amazing flavours

00:47:41It wasn't as spicy as their first dish

00:47:43So like it's still

00:47:44I feel like even without the spice

00:47:45The flavours really like punch through

00:47:48I know how hard it is to make noodles

00:47:50So like I give that to them

00:47:52I actually hope people cook well

00:47:54Like I want to be leaving these dinners feeling like happy and full

00:47:57But at the same time not as good as us

00:47:59So a good dish is one bad one

00:48:00Yeah

00:48:01That's what I hope he felt for everyone

00:48:03Yeah

00:48:04After this we are at the bottom

00:48:06It's a very tasty meal

00:48:08The only thing I could say is like my noodles were a bit harder

00:48:13Like maybe they needed 30 more seconds

00:48:16So if you end up on the bottom

00:48:18And there's three teams to go

00:48:21How confident are you one of them will slip up?

00:48:27Well you have to be confident right?

00:48:28It's a competition

00:48:29We know all we have to do is not be on the bottom of the leaderboard

00:48:33That's all it takes to get through the next round

00:48:35So we have to do whatever it takes to stay in the competition

00:48:38This is the best main I've had in this competition to date

00:48:43This was phenomenal and I'm struggling to fault it

00:48:47It's clearly restaurant quality as expected

00:48:50What do you know?

00:48:51Big surprise

00:48:52Mark and Tan for your main course tonight your chicken cow soy

00:49:06This definitely put a smile on my face

00:49:10It was everything I wanted tonight

00:49:11It was the sauce it's warm

00:49:13It's comforting

00:49:15It's packed full of flavour

00:49:16And I love both noodles

00:49:19The one that's on the top that's just bathing in

00:49:23So you've got half crispy enough

00:49:25Chewy

00:49:26It's just perfect

00:49:27The chicken legs just cook so when you pull those muscles apart

00:49:31They're still a little bit sticky

00:49:33And that's the sort of chicken you want to eat with a dish like this

00:49:37I think it's what makichur is about

00:49:40You know

00:49:41You dig in and it's just delicious

00:49:46And I mean it's

00:49:48I have a question

00:49:55Tan is this one of the dishes that you serve in your restaurants?

00:50:04Yeah it is yeah

00:50:05Thought so

00:50:06Cool

00:50:08Michael stop

00:50:11Have some respect

00:50:12Michael is definitely out of line

00:50:16If it's meant to intimidate us it definitely doesn't

00:50:19I don't know how many times I have to say this

00:50:21Michael

00:50:22But I'm not a chef

00:50:23I cook at the restaurants

00:50:25My parents do

00:50:26But it's clearly not getting to his head

00:50:31He's a complete tool

00:50:35Michael's firing bullets left, right and centre

00:50:37He just had a crack at me

00:50:39Now he's having a crack at Tan

00:50:41This guy is just ridiculous

00:50:44I don't think Michael could ever go too far

00:50:47I don't think he knows where far is

00:51:00Mark and Tan have just received charmed reviews for their main

00:51:04Chicken Cow Soy

00:51:05But Michael suspects there's more to these kitchen wizards than meets the eye

00:51:11It's just delicious

00:51:15And I mean it's

00:51:17I have a question

00:51:23Tan is this one of the dishes that you serve in your restaurants?

00:51:26Yeah it is yeah absolutely

00:51:27Thought so

00:51:28Cool

00:51:29Any Thai restaurant should have it on their menu so

00:51:32No no that's fine

00:51:33Just wanted to confirm that you serve this in your restaurants

00:51:36What was the question for?

00:51:37I just wanted to confirm that this dish was served in the restaurants that he owns

00:51:47Yeah but why?

00:51:48But why?

00:51:49Well it's quite obvious that this was almost a 10 out of 10 dish prepared by someone who owns a restaurant

00:51:55I thought we went through this already

00:51:57I think we went through this already

00:52:00We're not going to go back on this conversation every single time you open your mouth

00:52:05If someone owns a restaurant and they serve a dish in a competition

00:52:10Where it's made for home chefs

00:52:12I think that's completely unfair

00:52:14But you've got your own opinion I've got mine

00:52:16Oh God

00:52:19I thought A versus Mark and Tan

00:52:21Because you interrupted their critiques

00:52:24I just think the timing couldn't have been worse

00:52:27I think it was A disrespectful to Mark and Tan and B disrespectful to the judges as well

00:52:34Listen you either accept the rules and you play with everyone or you don't accept the rules and goodbye

00:52:39I just wanted to confirm that he does

00:52:41Do you understand what I'm saying?

00:52:42Yeah I do I do

00:52:43I'm not going to go back to this rule again

00:52:45You're either a professional, you don't belong here

00:52:48You're an amateur, you belong here

00:52:50That is it

00:52:51Okay

00:52:52That's it, done, move on

00:52:54It's a family restaurant, I don't cook in the kitchen

00:52:57But clearly Michael is threatened and it's very insulting

00:53:01All I'm saying, this is an amazing dish

00:53:03I think it's a 10 out of 10 dish

00:53:05But I think it's restaurant quality

00:53:07Thank you, that's a compliment

00:53:08It's just talented

00:53:10A talented home cook

00:53:12And I actually do help out when I'm in there

00:53:13So

00:53:15Poor Mark

00:53:17He's getting no credit

00:53:19Well he didn't do anything

00:53:21Tan, I would love you to have the final word on this subject

00:53:25I mean for you to say that, I mean you're just pretty much scared

00:53:29I hope everyone enjoyed it

00:53:30This is something that I grew up with my family doing

00:53:32This is made with love, passion and I think that's more important than any business

00:53:37So yeah

00:53:39Thank you

00:53:41Alright, I just want to ask you guys, passion fruit creme brulee, is that in your restaurant?

00:53:47I don't think so, thank you very much

00:53:49Thank you

00:53:50How good was that?

00:53:55Yeah, mate, that was awesome

00:53:57What's the deal with Michael man, he just loves to bring it up, huh?

00:54:01Do your research

00:54:02He's an idiot

00:54:04Michael just had a little hissy fear because the dish is so good

00:54:07Michael will definitely be doing a sherry

00:54:09It's typical Michael, he can't handle the fact that we're just better cooks

00:54:12I'm proud of you mate

00:54:14Well done man, couldn't do it without you

00:54:16Thanks for helping me tan

00:54:17That's alright

00:54:19Let's do it

00:54:21For dessert we're making passion fruit creme brulee

00:54:24What do you want me to do?

00:54:25Just relax mate, you've done everything

00:54:27So now I'm heading the range to Mark for the dessert

00:54:31Dessert master, what do you want me to do?

00:54:33This is your thing man, you've got a lot to prove

00:54:36We just added in the sugar

00:54:38We've had the two batches in the fridge for a few hours

00:54:40So hopefully they're set

00:54:43There's nothing we can do because if we crack it open

00:54:45Then it's open, like we can't like re-close it up or anything

00:54:49After the whole spilling and having to go get eggs

00:54:52We've only just had enough, so there's no margin for error here

00:54:55The pressure's definitely on me now to deliver the goods

00:54:59Let's have a little blow torch

00:55:01To get that perfect caramelised top

00:55:04We're going to blow torch the sugar on top

00:55:06Nice crust on the outside

00:55:08Yeah, hard to crack

00:55:09Is it going to taste burnt or?

00:55:10No

00:55:12I hope this does the job and makes everyone happy

00:55:14We're on such a strong start

00:55:16And let's hope we finish strong as well

00:55:20Alright, let's talk about dessert

00:55:22I've made creme brulee quite a few times

00:55:25Yeah, yeah

00:55:26A professional?

00:55:27No, not a professional, not a professional

00:55:29Actually I did a course and I learnt how to make creme brulee

00:55:31Have you got a certificate?

00:55:32Yeah

00:55:34Oh, you're lucky

00:55:36And actually I infused lavender into it

00:55:40Stop it!

00:55:42So you made salt

00:55:44So I feel like they will definitely infuse the passion fruit into the custard

00:55:49She sounds like a pro

00:55:51Yeah

00:55:53Manua Cullen, we love them!

00:55:56I love passion fruit and I love creme brulee

00:55:58I like a crack, crack on the top just with a spoon

00:56:01Bing bang boom

00:56:03I don't know what they're going to do with the passion fruit

00:56:04It'll be inside it, Lara

00:56:06You reckon it's inside it?

00:56:07I don't know

00:56:09I'm expecting an explosion of passion fruit

00:56:12Something like in the middle or it's mixed through

00:56:14I love creme brulee

00:56:16I've made it twice in my life

00:56:18And all I can remember is that you need to let it set in the fridge for many hours

00:56:24Potentially it hasn't set properly, I'm just saying

00:56:29Is that what you're hoping?

00:56:30I'm hoping, yes

00:56:32Let's hope, Mark, that you have no skills at all

00:56:34And you mess it up because we need a little bit of leniency right now

00:56:41I'm stuck putting the passion fruit on top

00:56:44The best part of the creme brulee is definitely the twist with the passion fruit

00:56:47I'm a big passion fruit fan

00:56:49So a little bit of flavour and acidity would really lift up the dish

00:56:54Do you make up any more passion fruit or do you think that's enough?

00:56:56Nothing is

00:56:57Probably enough because I know I put too much because it will get gooey on top

00:57:00After hearing great feedback for the entrees and mains

00:57:02Magic Mark has one trick left up his sleeve

00:57:11There we go

00:57:12Yeah, it's like that

00:57:13Yeah, we're talking

00:57:15Perfect

00:57:16Ta-da!

00:57:22I wonder if Michael will think these are from my restaurant

00:57:24All I know is we're definitely not doing a should

00:57:29100%

00:57:31These look magical

00:57:32Hopefully they give a really good wow factor at the table just to end the night strong

00:57:36Alright, let's bring these out

00:57:37You ready, mate?

00:57:38Yep, let's run them out

00:57:39Let's go

00:57:40Oh

00:57:54Dessert is served

00:57:55That's all I'm hearing, like an alien, bleep, bleep, bleep, bleep, bleep, bleep, bleep.

00:58:17Someone's bubbling in here.

00:58:23Why there is dry ice around my crème brûlée?

00:58:28Is this a magic trick?

00:58:45Really feeling the pressure on this one.

00:58:48We've had a really strong entrain, a really strong maid.

00:58:51So, this dish is all on me.

00:58:53I just hope these crème brûlées are all set really well.

00:58:56I'd hate dessert to bring us down.

00:58:58At their instant restaurant, Charmed, competitive mates Mark and Tan are under no illusion that their dreams of a record-breaking score depend on a mind-blowing passion fruit crème brûlée.

00:59:17Really feeling the pressure on this one.

00:59:24Don't let Tan down.

00:59:26I really hope that these desserts are not our downfall.

00:59:30Take a break and we'll call you back for your final critique.

00:59:33Thanks.

00:59:34Bon appétit.

00:59:40Oh, what a shame.

00:59:45We have consistency.

00:59:59It's an epic fail.

01:00:00It's an epic fail.

01:00:02I look around.

01:00:04Everyone has a different colour of crème brûlée.

01:00:07Are these different batches?

01:00:09Who has the good one?

01:00:10Who has the bad one?

01:00:12Me?

01:00:13Yeah, good.

01:00:14It's a bunch of paper inside.

01:00:15Nah.

01:00:16The consistency is different to when I've usually had a crème brûlée.

01:00:31It's harder than I thought it would be, the custard.

01:00:34We'll go to the expert.

01:00:36I'm not an expert.

01:00:39I couldn't really taste too much passion fruit in the filling.

01:00:43Just only what was on top.

01:00:45It's meant to be, when you cut it, it's quite smooth and silky.

01:00:48That's not really silky.

01:00:50It wasn't the consistency that I'd normally expect from crème brûlée.

01:00:55What consistency were you expecting?

01:00:57More gelatin.

01:00:58It was more like a bowl of custard with a crunchy top.

01:01:04Well, you know there's no gelatin in it.

01:01:06Yeah, I do, but normally it's a bit more stuck together.

01:01:10The custard inside really didn't have a lot of flavour.

01:01:13Like, if you're going to eat that much custard, you want to really taste something nice.

01:01:19They would have been on top if it wasn't for this dish.

01:01:23Magic Mark didn't pull a rabbit out of the hat, obviously.

01:01:27It kind of tasted like that custard powder that you make.

01:01:34With all three courses complete, it's time for each team to score Mark and Tan's Instant Restaurant out of 10.

01:01:44So we had Mark and Tan's Instant Restaurant tonight.

01:01:46Yeah.

01:01:47What did you think?

01:01:48I walked in there and I was like, oh my god, this is amazing.

01:01:51For entree, we had grilled octopus with roasted capsicum and a Thai-style chimichurri.

01:01:57My chimichurri was amazing, like full of flavour.

01:02:01I really enjoyed that.

01:02:02It's probably my favourite dish of the night.

01:02:04Probably the best octopus I've ever had as well.

01:02:06I think mine was cooked perfectly.

01:02:07I felt that octopus was average to me.

01:02:10For main was the chicken khao soi.

01:02:13This was the star of the show.

01:02:16You can tell he cooks that in the restaurant all the time.

01:02:19The soup was nice and creamy and coconutty.

01:02:22There was so much flavour and I loved it.

01:02:24Oh my god, it was so good.

01:02:26The chicken fell off the bone.

01:02:28Excellent.

01:02:29The chicken was beautiful.

01:02:30But for me, the noodles were extra true for my liking.

01:02:34For the dessert, we had the passion fruit creme brulee.

01:02:37I think they got a little bit let down from that one.

01:02:40Yeah.

01:02:41I like the flavour of the creme brulee, but it wasn't passion fruit creme brulee.

01:02:45I had egg in a cup.

01:02:47Yes, it was crumble eggs.

01:02:49For me, I would say probably an eight is the first score.

01:02:53Yeah, same.

01:02:54I think eight's a good score as well.

01:02:56Oh, if I was being generous, I'd say seven.

01:02:59Honestly, this could have been a ten, but they really let themselves down.

01:03:03with the dessert.

01:03:05Six.

01:03:06Six.

01:03:07Yeah.

01:03:08A six or a seven?

01:03:10Let's go with a six.

01:03:11A six?

01:03:12So we're gonna give Mark and Tan a six.

01:03:13So I'm thinking maybe a six.

01:03:14To be honest?

01:03:15Yeah, okay.

01:03:16We'll do six.

01:03:17We'll look at a six?

01:03:18Yep.

01:03:19We're scoring a five or six.

01:03:20What do you think?

01:03:21I think a five.

01:03:22That dessert is, for me, is not even edible.

01:03:25If you sit on the bottom of the ladder, you're gonna do anything it takes to get you through the competition.

01:03:30Okay, so we're scoring a five?

01:03:31Yep.

01:03:32I mean, no need for discussion here.

01:03:39Crazy night.

01:03:40Let's go find our scores out, mate.

01:03:41Can't wait.

01:03:42Did our best.

01:03:43Let's do it.

01:03:44We wanna show the OGs that the gatecrashers are the real competitors.

01:03:47We're still confident that we can beat 104.

01:03:50Our entree and man have had amazing critiques, and hopefully the deserts will too.

01:03:56If the guest team score us fairly.

01:03:57If the guest team score us fairly, we'd definitely have a shot at breaking the record.

01:04:06Mark and Tan, thank you for having us at your restaurant.

01:04:07Charmed.

01:04:08Charmed.

01:04:09Magic was in the air.

01:04:10What?

01:04:11What?

01:04:12What?

01:04:13Was it on the plate?

01:04:14Now it's time for the scores.

01:04:15Now it's time for the scores.

01:04:16The guest teams have done the best.

01:04:17The guest teams have done this.

01:04:18We have done it.

01:04:19It is.

01:04:20The two of the guys that the gatecrashers are the real competitors.

01:04:21We're still confident that we can beat 104.

01:04:22Our entree and man have had amazing critiques.

01:04:25Hopefully the deserts will too.

01:04:28If the guest team score us fairly,

01:04:30we'd definitely have a shot at breaking the record.

01:04:33Mark and Tan, thank you for having us

01:04:35at your restaurant, Charmed.

01:04:38Magic was in the air, but was it on the plate?

01:04:43Now it's time for the scores.

01:04:45The guest teams have given you a combined score of...

01:04:5031 out of 50.

01:04:52I'm not very happy about it.

01:04:55Not as high as we thought,

01:04:57but we still could top the leaderboard.

01:04:59Daniel and Marco, sitting at 84.

01:05:01We definitely want to see if we can beat that.

01:05:05And now it's our turn to score each dish out of 10.

01:05:09Entree was grilled octopus with roasted

01:05:11capsicum and Thai-style chimichurri.

01:05:14A very good dish.

01:05:16The char on the octopus was beautiful.

01:05:19The texture to me was perfect.

01:05:21Chimichurri, I wouldn't really call it a chimichurri,

01:05:23but what I will call it is delicious.

01:05:27The style on this dish was definitely that sauce.

01:05:29It was a somewhat strange combination of flavor,

01:05:33but it did work, and it was very special.

01:05:36The octopus was nicely cooked.

01:05:38The only thing that was a bit lost on the plate

01:05:40was the roasted capsicum.

01:05:43But the score I'm giving you for your entree

01:05:47is a nine.

01:05:48Hey, well done, mate.

01:05:51That's exactly what we did here.

01:05:53Yeah.

01:05:54For your entree tonight, I score you a nine.

01:05:58Hey.

01:05:59Not a nine.

01:06:00Perfect.

01:06:01That's almost close to perfection.

01:06:02Yeah, we're stoked to hear that.

01:06:03Yeah.

01:06:04Yeah, we're stoked to hear that.

01:06:05Yeah.

01:06:06Yeah.

01:06:07Gents, for me, of course, you served us a chicken khao tsoi.

01:06:11The chicken was cooked to perfection, flicking of the bone.

01:06:14The noodles for me were spot on.

01:06:16They had that little bit of bite.

01:06:17I just love the soup itself, the creaminess of the coconut

01:06:21and all different spices that you put in there.

01:06:23Absolutely delicious.

01:06:25Did I like it?

01:06:27No.

01:06:29I loved it.

01:06:30Hey.

01:06:31I'll score you a ten.

01:06:38The score I'm giving you for your main course is a ten.

01:06:42Ah, thank you.

01:06:43Hey.

01:06:44It's good.

01:06:45It means a lot to us.

01:06:49Two tens.

01:06:50It isn't just for me.

01:06:51It's for my mom and dad as well.

01:06:53Oh.

01:06:54I'm devastated.

01:06:56That leaves us still at the bottom of the leaderboard,

01:06:59which is definitely not where we want it to be.

01:07:02Four desserts.

01:07:03Passion fruit creme brulee.

01:07:06I definitely feel like it's 100% the weakest dish of the night

01:07:10for them.

01:07:11And this could be what keeps us on top.

01:07:14All right.

01:07:15I'm going to be a little bit tougher on this one.

01:07:18I was promised a passion fruit creme brulee.

01:07:21There's actually no passion fruit flavor in the creme brulee itself,

01:07:25but just a couple of seeds on top of it.

01:07:27You wanted a good smack of passion fruit,

01:07:30because it made a foil to the richness of the cream.

01:07:32The passion fruit brings in that acidity,

01:07:34and we didn't have that.

01:07:36How many batches did you do?

01:07:37Two.

01:07:38Two.

01:07:39I looked at everybody else, and the texture's different,

01:07:41the color's different.

01:07:42Consistency is the key, isn't it?

01:07:44Yeah.

01:07:45Yeah.

01:07:46We needed more of that sugar crisp on top.

01:07:48It is a creme brulee after all.

01:07:50Technically, you've done okay, but after two great courses,

01:07:54I didn't think you finished on a great dessert.

01:07:59The scum giving you for your dessert is a six.

01:08:07We always say simple done well.

01:08:09Simple can score high.

01:08:12Not tonight.

01:08:13So for your dessert tonight, I score you a five.

01:08:20It's a shame.

01:08:21Like, obviously, the thing mine won was the one that let down the team,

01:08:25so I feel pretty bad for that.

01:08:26It's all right.

01:08:27We're in this together.

01:08:28Yeah, I know.

01:08:29As long as it's over a three.

01:08:30Yeah.

01:08:31Take that, Michael.

01:08:32You know what, Michael?

01:08:33I'm not a meat master.

01:08:34I don't make desserts, but I've got it over a three.

01:08:36So, Mark and Tan, that gives you a grand total score of...

01:08:4380.

01:08:47Yes!

01:08:48Super stoked, man.

01:08:49Our first cook.

01:08:50Not quite at the highest, but it is a fantastic score.

01:08:53It's going to give us motivation to go even higher

01:08:55and do better and better.

01:08:57We want it to be number one, but maybe next time.

01:09:01With their score of 80, Mark and Tan are four points

01:09:04behind Danielle and Marco, who remain at the top of the leaderboard.

01:09:09There are three more instant restaurants in this round.

01:09:13Well, we've still got a few more to cook for us.

01:09:16Where do you want to go?

01:09:17Some Contrier.

01:09:18Some fresh Logan man.

01:09:23We're going back to Logan.

01:09:27We're next to cook!

01:09:29Going back to Logan.

01:09:31Looking forward to it.

01:09:33Just going to pull out all the stops, bring all the flavour

01:09:37and make sure it's perfect.

01:09:38All right.

01:09:39I'm proud of you, mate.

01:09:40And couldn't do it without you.

01:09:45Next time, we're back in Queensland with OG's Loll & Lil.

01:09:50I think I might need some hearing aids after Lil's scream.

01:09:55Last round, we were definitely underestimated.

01:09:58Definitely elevated this menu.

01:10:00Yep.

01:10:01We can be technical as well as bring the flavour.

01:10:03Will their fancy new menu.

01:10:05It looks super posh.

01:10:06It looks super posh.

01:10:08Top the leaderboard.

01:10:10Holy shit.

01:10:12Absolutely shocked.

01:10:14And...

01:10:15While everyone finds their groove.

01:10:18This is the weirdest show.

01:10:21Mark and Tan look to settle scores with a meat master.

01:10:27Michael?

01:10:28I felt a little bit disrespected the other day.

01:10:30What's the issue, Tan man?

01:10:31It's time when you need to keep your mouth shut.

01:10:35But one comment...

01:10:36I'm not going to tolerate this.

01:10:38...sends Magic Mark...

01:10:40I'm leaving.

01:10:41...vanishing from the competition.

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