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My Kitchen Rules Season 15 Episode 10
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FunTranscript
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, yeah.
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.
00:00:56He'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.
00:01:20We can be technical as well as bring the flavour.
00:01:22Will their fancy new menu...
00:01:24It looks super posh.
00:01:26...top the leaderboard.
00:01:28Holy shit.
00:01:30Absolutely shocked.
00:01:32And...
00:01:33While everyone finds their groove...
00:01:38This is the weirdest show on the...
00:01:40Mark and Tan look to settle scores with the Meat Master.
00:01:47Michael?
00:01:48I felt a little bit disrespected the other day.
00:01:50What's the issue, Tan man?
00:01:51Simon, you need to keep your mouth shut.
00:01:53Oh!
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.
00:02:03We're back in Logan, just south of Brisbane,
00:02:16where besties Loll and Lil...
00:02:19Round 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...
00:02:36...and sprinkle their magic tonight...
00:02:37...and make sure that everyone is on their best behaviour.
00:02:40I did tip them, so hopefully they stop by a few times...
00:02:42...and yeah, yeah.
00:02:47I am feeling super nervous this time for some reason.
00:02:51I don't know what it is, but...
00:02:53...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...
00:03:01...and our families proud.
00:03:02I think you and I are definitely easy targets.
00:03:04I think people will think,
00:03:05oh, just, you know, sweet Loll and Lil.
00:03:07Yes.
00:03:08But no, that is not the case.
00:03:13We want to prove to everyone
00:03:14that we deserve to be in this competition...
00:03:16...and we just want to do better than we did last round.
00:03:20In their last instant restaurant,
00:03:22Loll and Lil aim for simple food full of flavour.
00:03:26Our menu might be seen as simple,
00:03:28but if we do simple right,
00:03:29everyone will be blown away.
00:03:31But their big plans were upset by small mistakes.
00:03:35I thought the prawns were, unfortunately,
00:03:37perhaps a little overcooked.
00:03:39After a disappointing entree,
00:03:42things didn't improve with their main course.
00:03:45Something smells burnt.
00:03:47They are looking a bit black.
00:03:54The girls have completely missed the mark
00:03:56with the execution on this dish.
00:04:00Despite a strong finish...
00:04:02Beautiful, gorgeous desserts.
00:04:05Loll 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,
00:04:16so 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
00:04:28and 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.
00:04:38We can be technical,
00:04:39as well as bring the flavour,
00:04:40so hopefully we show everyone that tonight
00:04:42and hopefully they finally believe us.
00:04:47Loll and Lil first round,
00:04:48a bit lacklustre.
00:04:49They had good flavour,
00:04:50but it needed a bit more technique.
00:04:52I think the girls are getting a little bit tired
00:04:53of being underestimated
00:04:55and may try and prove a few people wrong tonight.
00:04:59Who out of all the teams do you think
00:05:05would struggle living out here the most?
00:05:07I feel like a lot of them were struggling
00:05:09out here, if I'm being honest with you.
00:05:11Let 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.
00:05:22I'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.
00:05:32Let's go.
00:05:33Let's do this.
00:05:36Alright, lemons.
00:05:37We need lots of lemons,
00:05:38or maybe not too many
00:05:39because the table is sour enough as it is.
00:05:42For entree we are having pan-seared scallops
00:05:44with 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,
00:05:53beautiful, golden on top,
00:05:54sweet and translucent.
00:05:56How many are we going to get?
00:05:58I want more than two.
00:05:59I'm telling you that now.
00:06:01Alright.
00:06:02Let's get some pumpkin for our ravioli.
00:06:04Yes.
00:06:05Big ones are super hard to cut.
00:06:07So I'm going to get some smaller ones.
00:06:09It's a good idea.
00:06:10We are only little, so...
00:06:11We are.
00:06:12Work smarter, not harder.
00:06:14For main, we are cooking pumpkin and ricotta ravioli
00:06:17with crispy sage and brown butter.
00:06:20This 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.
00:06:31Alright, we need butter.
00:06:32How many?
00:06:33Lots.
00:06:34Just get as many as possible.
00:06:36Lowell and Lil's dynamic,
00:06:37they 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.
00:06:43I like my stacking.
00:06:44I hope they do well, but we want to stay on top.
00:06:46Let's see what they can do.
00:06:48Alright, 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.
00:06:55Any more nuts?
00:06:56Our six.
00:06:57From what I've been hearing,
00:06:58I'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
00:07:14and to hear what they have to say.
00:07:16I think the gatecrashers have been a little bit harder on the OGs personally.
00:07:20Us OGs, we really need to bring it today.
00:07:24We're currently at the bottom of the leaderboard.
00:07:26Someone's going to go home.
00:07:28Long Lil, I hope it's going to be you.
00:07:30So sorry, but it's every man for themselves.
00:07:33So, see you later.
00:07:34Loll and Lil now have just three hours to prepare their dishes
00:07:44before the guests arrive.
00:07:48Oh my gosh, second time in the kitchen.
00:07:50Second time putting these bad boys on.
00:07:53How exciting.
00:07:54I am so excited to put the NKR apron on.
00:07:57This is my favourite part.
00:07:58And we look cute in them.
00:07:59We do look so cute in them.
00:08:01Let'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.
00:08:08Whoopsie!
00:08:13I am starting on the coconut cake for the lamington dessert.
00:08:16For dessert, we are making Loll 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.
00:08:26Instead of your sponge cake, Loll and Lil's lamington is created by using coconut cake as the base.
00:08:32We're going to have the chocolate mousse in the middle to represent the chocolate that the lamington is usually dipped in.
00:08:38Yep.
00:08:39And then we have a raspberry coolie 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 a lamington and 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.
00:08:58Putting a twist on a classic is clever if you pull it off, but if you don't keep the essence of it, it can backfire massively.
00:09:08Perfect.
00:09:12Loll, we're travelling really good at the moment.
00:09:15Currently 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.
00:09:34I think it's elevated and it has a lot of flavour.
00:09:37We just want to keep growing and be better cooked.
00:09:39Pumpkin and ricotta ravioli is definitely a dish that most people would have had before, so 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.
00:09:52Michael is going to have a fit.
00:09:53No, no, we just have to make the meat master love veggies.
00:09:57Oh, it's like feeding a kid.
00:10:05I feel like I'm back in the Logan Bogan town.
00:10:08I'd be so satisfied if a gatecrasher team go home at the end of this round.
00:10:13But unfortunately, from Loll and Lil's last instant restaurant, I don't think they're going to deliver tonight.
00:10:19So we had our instant restaurant and we crushed it.
00:10:25Awesome.
00:10:26Yeah, 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 got you back, mate.
00:10:35It's going to be a good one.
00:10:36Yep.
00:10:37Everyone's here again.
00:10:38Everyone's here.
00:10:39Turn the tap off.
00:10:40Oh my god, oh my god, oh my god.
00:10:41Time to let some craziness through the door.
00:10:43Let's go.
00:10:44Let's go.
00:10:45Come here.
00:10:46Love you.
00:10:47Love you.
00:10:48Love you.
00:10:49Love you.
00:10:50Love you.
00:10:51Love you.
00:10:52Love you.
00:10:53Love you.
00:10:54Love you.
00:10:55Love you.
00:10:56Love you.
00:10:57Love you.
00:10:58Love you.
00:10:59Love you.
00:11:00I look so cute and excited.
00:11:01Like, they look happy.
00:11:02You look stunning.
00:11:03So far, no OGs have redeemed themselves.
00:11:05So let's see what they can do.
00:11:10and see what they can do.
00:11:22Oh wow!
00:11:24Look at that!
00:11:26It's so pretty!
00:11:28It's literally like a little fairy, whimsical garden party.
00:11:30It's so pretty, little mushrooms going on.
00:11:32It kind of reminds me of when I had a little fairy party
00:11:34when I was like five years old.
00:11:36We're on a magical journey tonight, hey?
00:11:38Kind of like a fantasy vibes.
00:11:40I think the only fantasy going on there is
00:11:42that they're going to cook better than us.
00:11:47Hi guys!
00:11:48Welcome back OGs and welcome gatecrashers to our restaurant
00:11:52Sugar. Spice. And everything nice.
00:11:54It's a bit of a play on our personalities,
00:11:56me being the sugar. Me being the spice.
00:11:58Although we do cross over a little bit. We definitely do.
00:12:00We definitely do.
00:12:02Last round we were definitely underestimated
00:12:04by Michael.
00:12:06He told me we were going to be going home first,
00:12:08but we're here to see another day.
00:12:10We are.
00:12:12So we hope we prove to ourselves this time
00:12:14that we really do deserve to be here.
00:12:16Yes.
00:12:18We need to get back in the kitchen, so we'll see you all soon.
00:12:20Awesome!
00:12:22Cheers!
00:12:24To being in Queensland, hey?
00:12:25Yeah.
00:12:26Cheers!
00:12:27Yeah!
00:12:28Cheers!
00:12:29Cheers!
00:12:30Just wanted to say, I know that I don't talk much,
00:12:32but I hope everyone genuinely enjoyed the other day
00:12:34and I hope everything was all good.
00:12:35And Michael, I know you don't know when the right timing
00:12:37or all that is, but I felt a little bit disrespected
00:12:41when it was my moment.
00:12:43just delicious and I mean it's I have a question 10 is this one of the dishes
00:12:51that you serve in your restaurants yeah it is yeah absolutely thought so cool
00:12:56what was the question for well it's quite obvious that this was almost a 10
00:13:00out of 10 dish prepared by someone who owns a restaurant in a competition where
00:13:06it's made for home chefs I think that's completely unfair I mean for you to say
00:13:11that I mean just pretty much scared that was our moment yeah but of course it had
00:13:16to get ruined by Michael he thinks he's the style of show every all the time so
00:13:21I mean I don't understand why he felt disrespected all I said was he served
00:13:26restaurant I mean there's a timing for everything I am so confused why tan is
00:13:32feeling so disrespected like if someone turned around and told me that they
00:13:37thought it was a 10 I'd be stoked like what's the issue tan man you had
00:13:43plenty of time to speak afterwards if you felt disrespected that's your loss it
00:13:49doesn't take much to disrespect me but I think you know there's time you need to
00:13:54keep your mouth shut but I don't think you know how to figure that out so I
00:13:56think I've figured it out perfectly I thought it was perfect timing oh my gosh
00:14:01Michael has no self-awareness for what he's done he doesn't care about anyone
00:14:05else or what they do or how they feel if you felt that that was disrespectful I
00:14:10will genuinely say sorry but for me I didn't mean to disrespect your family
00:14:14didn't mean to like is it are you saying finish and you just cut him off I'm just
00:14:19trying to see if it's an apology or not because he said you will apologize let's
00:14:24clear it right now Michael do you apologize so I am sorry that you felt that it
00:14:31was the wrong time I didn't but yeah so I'm sorry but like I apologize but deep
00:14:40down I don't think I did anything wrong you can't really trust anything that he
00:14:45says I think he's just worried because he only gets a 30 for his time
00:14:50all right here we go yeah oh my god judges are here no I'm calling him
00:15:14judges are here I'm pumping in my teeth a little bit maybe have a drink of your
00:15:20water the prep couldn't have gone better for us today Lil yes just in time for
00:15:24the judges to get here we've smashed out so much so bring him it on
00:15:29let's go let's get it on good evening oh watch out how are we all good welcome back
00:15:54Minoo and Colin to our instant restaurant sugar five and everything nice you would
00:15:59like to lift your domes and reveal your menus the old domes so for entree we are
00:16:07having pan seared scallops with lemon garlic butter and pea puree this sounds
00:16:14delicious I love scallops so much for Maine we are having pumpkin and ricotta
00:16:19ravioli with crispy sage and brown butter I'm a little bit sad that there's not a
00:16:25huge amount of meat on the menu my biggest concern with the main is it's
00:16:29vegetarian and not many people like vegetables this does not impress the
00:16:34meat master and for dessert we have at Lowell and Lil's lemmington
00:16:40lemmington because it is such a basic dish even like a perfect one I don't know if
00:16:46it's quite a 10. Lil how are you two feeling tonight we're feeling good yeah
00:16:50feel a bit more comfortable feel quite happy with our flavors and our food so
00:16:53hopefully you all love it
00:16:55hopefully we will see we're being hopeful
00:17:00all right thank you ladies good luck thank you so much we'll see you all soon thank you
00:17:06thank you they really ups their game in terms of their menu so there is a level of intimidation
00:17:14and I am quite nervous that we're gonna remain at the bottom of the leaderboard at the end of the
00:17:18night Michael how are you feeling I'm feeling fantastic always feeling good being blessed in
00:17:26the presence with amazing people so Riley's had a word with you then okay so in round one you taught
00:17:35Lowell and Lil would be eliminated first yes where do you think they sit now I still think Lowell
00:17:41and Lil are gonna be eliminated first out of this round I was off by smidge in round one I don't
00:17:47think I'm usually wrong twice do you think they'll get over a three for their mate oh my god if I
00:17:58had a doll off every time Mark said but you got a three for your tongue I would be a millionaire
00:18:03you actually need to give them some of your material because I'm sick of hearing what Mark has
00:18:08to say even if they nail this menu and they get in the 80s we're still gonna stay in the comp
00:18:12because we're gonna score above Mark and Tan that's cute cute easy I hope Lowell and Lil do really
00:18:21well tonight purely just so they can shut Michael up just stick it tight on him to be honest
00:18:26coming up this is do or die really can Loll and Lil achieve redemption holy shit I'm absolutely shocked
00:18:40the first thing that came to mind was delicious delicious thank you you have lifted your game and
00:18:48you are taking this competition seriously we could be seriously in trouble and around the table no yes it
00:18:56does no if you get 100% it does Michael and Riley push mark too far just like you just keep coming at
00:19:03like why can't you let it go I don't need people talking to me like shit I'm not going to tolerate
00:19:09this we're in Logan Queensland for Loll and Lil's second instant restaurant oh wow those scallops they
00:19:24look amazing where the besties are aiming to impress with their entree it's so exciting that we're going
00:19:31to be getting redemption tonight well hopefully we get rid of them well yeah for our entree we are
00:19:37making pansies scallops with lemon garlic butter and pea puree I think it adds technique to our menu
00:19:44lol I'm very happy with what I see originally our dish was the scallops with the lemon butter sauce but
00:19:50we thought you know what that's not enough we need to take what we learned in round one and we need to
00:19:55elevate the dish so we decided to add the pea puree buzz it up one more time and then we'll sift sift it
00:20:00yep being on my kitchen rules is really something that we decided to do because we wanted to push
00:20:07ourselves and get ourselves out of our comfort zones I'm feeling confident compared to last time our goal
00:20:15is to definitely improve on our last round score so we're hoping to bring it this time and show them
00:20:19that we can cook we do have technique and flavor and we do deserve to be here my favorite part personally
00:20:25about the entree is the sauce any type of seafood pairs really really well with lemon garlic butter
00:20:30sauce I think this is a classic pairing who doesn't love lemon juice on there on their fish I think
00:20:37that's pretty good you want to try it we know Manu loves his sauces so much so it is really important
00:20:44the sauce is perfect as delicious I like that I'm happy with that we still need to see those scallops
00:20:50all right I'm getting the first sort of scallops ink just a small task of searing all those scallops
00:20:55will be fine yes small very small very small and manageable this is really weighing heavy on me
00:21:03because obviously we overcooked the prawns the first time I need to perfect these scallops yeah you want
00:21:10them just opaque in the middle and still bouncy you don't want an overcooked scallop because they
00:21:14become chewy and not very nice to eat as long as they're not rubbery I am absolutely terrified to
00:21:21be cooking all the scallops because they have to be all cooked the same consistency is key there's
00:21:28redemption cook we had to redeem ourselves can't overcook these entree pan seared scallops with lemon
00:21:38garlic butter and pea puree your thoughts scallops it can be quite hard to nail that if they overcook the
00:21:45scallops if they undercook the scallops I mean it is difficult to make sure the consistency is right
00:21:50for the scallops but it's a little bit boring for me I really think they could have done something a
00:21:56little bit more exciting than that to be honest I'm not too sure about the pea puree like if they're putting
00:22:00that in the scallop and yeah I hope it's yummy do you think they'll beat your score no do you think
00:22:06did it get close to your score no I reckon no this menu looks delicious but I think our menu looks
00:22:14better and we obviously know it tasted good too so I think our spot on top tonight is safe Amy what's
00:22:19the perfect way of cooking this color I don't know because I'm not a chef am I we exposed Amy at the
00:22:27last instant restaurant and she was caught in a huge web of lies what happened when I did type Amy's
00:22:35go into Google I found a professional cooking business she's been a professional chef for yeah
00:22:43so she's got 20 years of being a private chef cook for some of Australia's largest celebrities and their
00:22:50families why does that genuinely bother you oh thank you Tim yeah yeah I am genuinely threatened by
00:22:57someone who's got 25 years of private cooking and am I threatened by someone who owns multiple
00:23:02restaurants yes I am like and that we haven't done any of the stuff that you just said and we got a
00:23:07higher score than them yeah I feel like everyone's forgetting about the fact that we're on the top of
00:23:11the leaderboard like hello yeah I drive trucks yeah if you want to know what a private cook does I cook for
00:23:19a lot of wealthy families and I haven't for a while they are always traveling or is away and when you have a job
00:23:24like that it's normally for the kids because the parents are busy so you're cooking chicken nuggets
00:23:29crumb veal it's nothing special I'm not doing I wouldn't do and you couldn't say all of this
00:23:33I think his strategy is just to stir the pot look I don't know where he's going with it but whatever
00:23:44he's doing it's ruffling feathers I think the scallops are cooked really nicely I'm happy with the
00:23:55cook on them really loving this dark sear on top that's very very nice cooking the scallops we want to
00:24:02show some technique because we were lacking that last time mm-hmm and I was so happy with it there
00:24:10melt in your mouth I just hope they're all cooked evenly I'm just gonna start pleading all of our
00:24:19ingredients in our entree work together so well we have the creaminess of the pea puree on the bottom
00:24:23of the plate then we have the juicy scallops the bacon's there for the salty element we're adding a
00:24:30tablespoon of this yummy zesty lemon garlic butter sauce it's a little drizzle of sauce I'm putting on
00:24:36each one because it is quite lemony we don't want to overpower the dish we know that Manu loves this
00:24:43sauce it's definitely gonna seal the deal on the entree it looks really really nice it looks super super
00:24:49posh we've definitely elevated this menu yep it's not simple teamwork makes a dream work teamwork makes a
00:24:57dream work this dish looks amazing it's exactly what I was envisioning so I'm gonna give this one to
00:25:04Colin and I'm gonna give this one to Manu okay let's go let's go on tray is served I am quietly
00:25:22confident I'm really hoping these scallops are all cooked evenly and we need them all to be perfect
00:25:29I'm impressed this does not look like a simple dish this looks really nice it looks it looks okay
00:25:46this is a huge step up from last time as long as they have great flavor in that lemon garlic butter we
00:25:54could be seriously in trouble tonight we hope to impress the judges by bringing flavor as well as
00:26:12technique this dish I think it's elevated so I hope everyone sees that on the plate we want redemption
00:26:19being able to show that we can cook seafood fingers crossed in Queensland besties lol and lil are aiming
00:26:33for redemption with their first dish of the night pan seared scallops with lemon garlic butter and pea puree
00:26:49I'm very excited to see how the table receives this on tray this is our first chance for redemption
00:26:58tonight we mean business we are here to stay in the competition so we need to prove that thank you ladies
00:27:06thank you so much
00:27:07I'm very impressed that they've cooked the scallops this well for this many people but I'm not tasting
00:27:37the lemon garlic unfortunately I really enjoyed it my scallops were cooked really nicely the lemon
00:27:46garlic butter was really nice I just wanted way more lemon garlic butter I could have bathed in that I
00:27:51loved it they maintained the integrity of the scallop they cooked it to perfection I think they should be
00:27:57really proud of what they just put forward I would rate this higher than Marie and Bailey's I feel like the
00:28:07scallop scallop itself wasn't seasoned properly the sauces were the ones that were seasoning the
00:28:13scallop I would have liked for my scallop to have a bit more sear but overall it's a good start of the
00:28:19night but what Lo and Lil did last time this is a huge step up it's a pretty strong contender so far
00:28:26I'm getting a little bit nervous really
00:28:28round one we thought we were going to do good and the critiques weren't so good so I'm a little bit
00:28:42nervous to see what they have to say lol and Lil for entree gave us pan-seared scallops with lemon garlic
00:28:48butter and pea puree the scallops spot-on scallops I'm actually very surprised well considering we
00:29:03haven't cooked the prawns last time and I blame you well for 12 people it's very hard scallops are
00:29:08beautiful and sweet very well cooked caramelized your pea puree was seasoned really well you've done a
00:29:13great job I'm very impressed with you thank you so lemon garlic butter where was it I would have
00:29:23loved to get the scallops and dip it in and you know okay like that but I've got to say a great start
00:29:32of the night ladies thank you thank you thank you so much oh my gosh I'm so happy with our critiques
00:29:38definitely better than the last entree I will say you left a butter off your entree and your main course
00:29:44has got a butter sauce I don't need to say anything we will make sure the butter is there good luck ladies
00:29:50thank you so much we'll see you all soon thank you we got it we got it we got it so good sauce well we
00:30:01should have just tipped the whole thing on there by the sounds of that our first course is down we need
00:30:05to do as well or even better the Val main that was so much just carry on yeah ravioli the main we
00:30:14are cooking pumpkin and ricotta ravioli with crispy sage and browned butter I'm more confident in
00:30:19the flavors with this menu I think it's more technical as well it's what we needed to show
00:30:23this time I think it's elevated and it shows technique okay I'll start doing the ravioli we
00:30:28have the pasta dough ready to go we need to roll out that pasta for the ravioli because I
00:30:34need to make 80 that leaves us with a few extras very nice it's probably the most technical part
00:30:42about the issue my dad for my birthday bought me a pasta making class so me and him went and we made
00:30:48pasta together roll roll roll making pasta with my dad is something I love to do I'm really glad I get
00:30:56to showcase these skills tonight are you tall enough for this pasta little it looks the same size as you
00:31:01right now tonight I'm really hoping we make dad proud with our ravioli I'm just feeling just enough
00:31:06so that it holds its shape the pasta has to be perfectly rolled perfectly made and perfectly ravioli
00:31:13these are so cute lol look at these oh they're perfect then I've just gotten out 12 raviolis we
00:31:22want like 80 this dish is a lot definitely makes me nervous the amount of work we have work quick
00:31:30girlfriend I'm doing the best I can I'm freaking out a little bit inside but who doesn't love pumpkin
00:31:37ricotta ravioli I think even any meat master would like this surely
00:31:42question Michael what's your favorite meat out of all the meats yeah I'd go I'd go like a rib for
00:31:52what'd you say rib eye yeah rib eye is pretty much exactly the same as a scotch oh they're the same
00:31:57aren't they they're very very similar pretty sure they're not rib eyes normally got a bone rib right
00:32:02yeah yeah but if you cut the bone if you cut the bone off no scotch has way more fat in it no yes it
00:32:07does no if you get 100% it does Michael mob add it again ding ding my favorite meat to cook is baby
00:32:16back ribs pork baby back ribs and there's multiple I can do them in like 17 different types of ribs
00:32:22ribs maybe over three we just keep saying three tongue three tongue tell you one thing I guarantee
00:32:32I can cook meat better than you any time of the day well look when you can reach the bench you can say
00:32:37that you just like you just keep coming at it like why can't you let it go Michael and Riley just say
00:32:46things like this because they're insecure that their cooking is not good enough but for Riley to
00:32:52just mock me about my heart I'm not going to tolerate this I don't need people talking to me like
00:32:57shit wow if you're going to dish it you need to take it as well and if you can't handle the heat
00:33:08get out of the kitchen
00:33:09I guarantee I can cook meat better than you any time of the day well look when you can reach the bench
00:33:26I wish you can say that I'm leaving I don't need people talking to me like shit
00:33:36definitely the most tense it's ever been at the table his main ready yet if you're a short king
00:33:54and you're insecure about it that's a low blow for mark I think I think to be honest like not blaming
00:34:02you or anything for it I do think it escalated because of the comment about his heart you know
00:34:06what I mean I'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 I will it was just a constant thing and I've had
00:34:15enough but yeah I'll apologize it just came out and her definition is at it you know whatever she
00:34:27said I don't care like I've got very thick skin this boy I just want to get back to the table get
00:34:34back to this competition because at the end of the day we're here to win hello hello Mark I was
00:34:45definitely in the wrong and I want to apologize about the bench and no no genuinely I'm really
00:34:50sorry I should not have stooped that low and come and make a stupid joke about the bench so I do
00:34:55genuinely apologize for I'm sorry yeah but yeah seriously I'm very much sorry it's fine use it all
00:35:06good okay they're not going to be in the competition for long so it doesn't really bother us too much
00:35:11things have gotten super out of hand at the table we just need to change the subject so nice
00:35:21conversation and what can we talk about now oh okay let's do dance moves so we're gonna do a dance
00:35:27move train so like I'm gonna do a move then Marco does it and we carry it all right I definitely feel
00:35:43like I have whiplash one minute we're up here fighting screaming next minute we're dancing we're
00:35:51having fun together it's crazy I'm I'm honestly blown away I don't know what's going on all right
00:35:59you ready do you see magic here yeah magic mark I need a chair oh give me some class come on come on
00:36:08come on come on come on he ate that up he killed that mmm I definitely feel like he's a stripper on the
00:36:19weekends it's just like one big dysfunctional family I'd rather not have them as my family
00:36:37how are we going the ravioli count is currently at 24 plus 1 2 3 4 5 6 7 8 9 34 so I need to work
00:36:51faster we are having to make 80 raviolis tonight so feeling the stress work fast I'm trying while
00:37:02Lil is working on the bravioli I need to get started on our crispy sage and browned butter sauce
00:37:07and if you just put it on the small one right low for this main course we are trying to achieve technique
00:37:15technique technique and flavor flavor flavor um what color am I looking for for this because I'm really
00:37:21scared I don't want to burn it it's like amber amber that's like orange right yeah I think our ravioli
00:37:27you can definitely get a 10 will we just have to get the ratio of butter right well Colin said butter
00:37:32butter butter we will not be making the same mistakes our entree the sauce will be very present it will
00:37:38not be invisible it's going to be the one of the main stars of our main oh going okay let's pasta
00:37:45all the stuff in there pumpkin ricotta ravioli sage and butter they all seem like they work well
00:37:57together and hopefully the sage stays crispy because it gives it a bit of texture I'm extremely
00:38:04disappointed to have no meat in this main course I think that some nice chickens thinly sliced chicken
00:38:13would go excellent with this man is it even a main course if it doesn't have meat it really does
00:38:20need protein to fill me up I think it's pretty risky doing a main without any me I feel like if
00:38:27it hasn't got a meat element to it then you need to make sure that the flavors are shmicky smack amazing
00:38:32just hope that it hold back on the butter like they did on the entree Maria if I remember correctly I
00:38:39gave you a raviolo a 10 out of 10. do you think this main course should get another 10?
00:38:44it could potentially get a good scoring and maybe a 10 however for that to happen I want the pumpkin to
00:38:53be roasted I wanted to not be soggy I wanted to have body I want the crispy sage to be crispy if
00:39:00if everything that I just said happens it could score a 10. it's gonna be like battle of who has
00:39:08the better ravioli there's no way that these two are gonna be able to do it as good as us there's
00:39:12just not even a question going okay yes this pot's almost boiled for the ravioli low I'm just making a
00:39:22few more raviolis just in case we have a few that do burst I think we have a little bit too much I'm trying to
00:39:28tell Lil we've got plenty of extras already she doesn't need to pump out any more ravioli but uh
00:39:33she just wants to do some more for some reason Lily stopped making pasta I think I just need a few more
00:39:40just in case we have a few bursters please stop rolling the ravioli I think we're gonna be okay
00:39:45I'm scared we need more ravioli I'm just quickly doing another lot of raviolis just in case
00:39:53we need to get this on the plate and out the door get on the ravioli it's time to cook let's go okay I'm
00:40:03gonna put these in we don't want any of them to burst we have to work quick we really want the pasta to be
00:40:11al dente we've got two minutes left on these Lil if it's overcooked it'll just burst out quick we need
00:40:18to get those out yeah I know okay I'm getting these in the sage butter
00:40:30the pasta is perfect I'm so happy with the ravioli the pumpkin is super sweet with the brown butter oh it's
00:40:38just delicious it's gonna make dad so proud you got to put the crispy sage on it yeah we get the
00:40:44softness from the ravioli with the crunch from the walnuts oil from the butter yum yum yum get these all
00:40:50out yes yes yes get them on plate I am some wanky dots with the basil cream to elevate the dish just
00:40:56perfect the table is in for a treat done Bob's your uncle so this one's for Colin this one's for
00:41:04minute let's get it out there let's go main is served main is served
00:41:17it looks amazing I hope there's mistakes let's hope that it doesn't taste as good as it looks
00:41:41just just ask him for a friend is there any chicken with this no unfortunately just
00:41:54something else might be a bit disappointed
00:41:57serving a meatless main is a huge risk we don't want people like Michael to score us down because of
00:42:19it
00:42:26we want redemption so bad I 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 they did a really good job with this dish
00:42:40if I got this on an aeroplane I wouldn't complain but we're not on an aeroplane
00:42:47and still to come
00:42:48we are making lamingtons now we need to show that we can do with our own little twist on a dessert
00:42:52true
00:42:53when 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
00:43:03it's just not Australian
00:43:06lol and lil are hoping for another success as they serve up their main
00:43:18pumpkin and ricotta ravioli with crispy sage and browned butter
00:43:22serving a meatless main is a huge risk
00:43:29never mind Michael we are confident in our dishes and with what we've cooked
00:43:35we want to prove that you shouldn't underestimate us
00:43:42thank you ladies
00:43:48thank you so much
00:43:50bon appetit
00:43:52the pasta is cooked beautifully
00:44:06the pumpkin inside tastes really nice
00:44:09I wanted them to fail
00:44:18but unexpectedly I like this dish
00:44:22the burnt butter is beautiful
00:44:27I am very worried after having this
00:44:29this is really good
00:44:36I thought it was great the 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 main
00:44:45I definitely feel like the girls have been underestimated a little bit
00:44:47the girls absolutely killed it with the ravioli
00:44:50so I'm a bit worried about our position on the leaderboard
00:44:53Michael
00:44:54happy
00:44:56holy shit
00:45:00that is the best vegetarian dish
00:45:05that I feel has been served in the competition so far
00:45:08the flavours there were absolutely on point
00:45:11would have loved some chicken underneath to soak in that butter
00:45:16but 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 telling them that they're going home and they don't deserve to be in the competition because they're too young completely backfired on me because right now I feel like we've got some really fierce competition coming our way
00:45:45I think they should thank you
00:45:48I bring out the best in everyone
00:45:50yes
00:45:51wow
00:45:52wow
00:45:53wow
00:45:55wow
00:46:05lowland lille rent for a man! course you have those pumpkin and ricotta ravioli with crispy sage and brown butter
00:46:13and brown butter serving a vegetarian dish to meet lovers can be a question mark sometimes
00:46:26but when i had my first ravioli and put in my mouth first thing that came to mind was delicious
00:46:34delicious delicious that's so good i'm so proud of us the flavor was bang on like frankly
00:46:45that was seasoned properly for me a little bit more filling in the pasta would have been a much
00:46:52better result the pumpkin is sweet so you need something to offset that which is that brown
00:46:58butter and then what you need to do is hit it with more sage more sage or deep fry some sage on the
00:47:04side and then at the end you season the sage and put it on top so you've got that little bit of
00:47:08texture but the pasta that was wonderful it was beautiful i loved it got a lot of techniques going
00:47:15on here you have lifted your game and you you are taking this competition seriously thank you so much
00:47:20thank you the judges love the pasta dad would be proud we definitely proved we are meant to be
00:47:29here and we are going to stay in this competition you are on the road as they say to redemption
00:47:35thank you thanks very much colin right now i think we're still going to be at the bottom of the leader
00:47:41board after tonight um unless they completely make a disaster with the dessert all right so one more
00:47:47dish to go we've got your lamington yes i'll spin on a lamington close your eyes you taste lamington so
00:47:58it takes three dishes to redeem yourselves ladies so don't drop the ball thank you thank 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
00:48:13it was delicious yes good job so proud of us me too it's so special doing this competition with my
00:48:23best friend there is no one else i'd rather be here with we are on the road to redemption so let's keep
00:48:28this momentum going yes we've shown them what we can do with classic yes now we need to show them we can
00:48:32do with our own little twist on a dessert true for dessert we are making lol and lil's lamington we have
00:48:38done a couple classic dishes so far but this one is our own little spin on the classic we're definitely
00:48:42elevating it so instead of your sponge cake we've got a beautiful coconut cake all right lil i'm
00:48:48pulling the cakes out of the fridge we need the coconut cake to all be soft you want to be melt
00:48:53in the mouth you don't want to be hard and dry coconut cake looks amazing so i put a lot of extra
00:48:57effort into it to make sure that it doesn't go dry i've made coconut syrup doubled the amount of holes
00:49:03i put in the cake so it soaks in there i'm gonna absolutely drown them in syrup good i swear to god if
00:49:08they say this cake's dry so i'm just praying that pays off redemption cake that's what we're
00:49:15going to call it yes the redemption lamington we have the coconut cake and then the chocolate mousse
00:49:21which represents the chocolate that the lamington cake is rolled in i'm just adding the mousse in here
00:49:26now chocolate is looking really good and then the raspberry kool-ae on top because a lot of people like
00:49:31jam filled lamingtons we made ourselves a little tester that doesn't look that pretty but we'll
00:49:36get the flavors of it when you change a classic dish there are a lot of risks because if it's not
00:49:42as good as the classic why did you even try and reinvent it we've only made 12 lil so this is do or die
00:49:48really so let's just hope it's good you go first is it dry or is it still moist
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 it's kind of hard to get
00:50:14the spoon through it i don't know what happened we don't want to serve dry lamington but we don't
00:50:23have any backups so if we don't do something we could be in trouble
00:50:29with the final course underway lol and lil's path to redemption has hit a roadblock with their
00:50:47lamington the the cake is slightly dry i'm a little disheartened i 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 so get me a stand mixer mm-hmm
00:51:12we've decided to whip up some cream that should just add a little bit of moisture to this situation
00:51:18a bit more vanilla oh need sugar this is very plain cream
00:51:31unfortunately we don't have many options we only have 12 lamingtons so we don't really have a buffer
00:51:36for any mistakes here but i do not want it to be dry if you think that it does taste good with the dish
00:51:43i trust you we have to redeem ourselves
00:51:49out of you two who take something to get ready
00:51:51oh him
00:51:58so is there uh lol and lil's lamington what are we expecting i feel like lol threw me off a bit when
00:52:06she said when you close your eyes it's gonna taste like a lamington so i'm not quite sure what i'm
00:52:10picturing i'm thinking maybe some sort of like deconstructed or loaded lamington i think that
00:52:15they're going to be going for it to taste like a lamington but not exactly look like a lamington
00:52:20the key to the lamington is going to be the sponge cake i think it really needs to be spongy everyone's
00:52:26got such fond memories of eating lamingtons where they're soft and squishy without that i don't think
00:52:32it's really a lamington a lamington are very hard to make because it could be dry is it like enough
00:52:39i don't know are they going to serve it with some whipped cream how are we feeling do you think they
00:52:43will be consistent um for their sake we do hope they'll be consistent but for ours of course we
00:52:52don't want to be at the bottom fingers crossed but not for the girls but for us let's hope that history
00:52:59repeats itself and they're below us at the end of the night it's time to plate up our dessert so
00:53:09need to unmold them all i don't have any room for error at all i only have 12 ring molds which sucks but
00:53:16i have faith in myself careful oh my gosh that looks really good overall i think they look amazing
00:53:32colorful beautiful but the cake might be a little bit dry look at this cute so i'm hoping they appreciate
00:53:38all the other elements make sure it's spread out to the edges a bit more on that one
00:53:42so do you think we should add the cream though give me an executive decision if you think it
00:53:47tastes better with the cream i trust you yes just adds a little bit of moistness and i think we just
00:53:54put it to the side let's hope we can get like redemption with this dessert will it's full of flavor
00:54:03a coconut cake with a chocolate mousse layer and then a raspberry kool-i layer it's not too sweet yeah but
00:54:09it's not too rich it all just balances each other out perfect i have some concerns around the
00:54:16expectation of it being a lamington doesn't look prettiest on the plate the cream but i'm happy with
00:54:21it it's not a lamington specifically it's lamington inspired but i personally love this a lot more than
00:54:27a normal lamington yep redemption cook this is going to bring us redemption for dessert this is i mean i
00:54:32love it but will they love it who knows we'll find out beautiful all right i'm gonna grab this one
00:54:39for colin i'll grab this one from me all right let's go let's go
00:54:43go out
00:54:53desert is saft wow
00:55:00thank you
00:55:05It didn't look like a lamington when they brought it out.
00:55:13No.
00:55:14To me, it kind of looks like the inside of a wagon wheel.
00:55:18Like it doesn't really give me lamington vibes.
00:55:30I like to experiment.
00:55:32I 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.
00:55:46So, I'm really concerned about the dryness of the cake.
00:56:04In 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.
00:56:15This is our redemption dessert, our last chance for redemption tonight.
00:56:19We're so close.
00:56:23But I'm a little bit worried about the dryness of the cake.
00:56:32Thank you ladies, we'll call you back for our final critique.
00:56:38Thank you so much.
00:56:40I did like the chocolate mousse component, but that was probably it for me.
00:56:59The bottom is quite dense.
00:57:17They've put a lot of coconut in it, which has probably made it more dense.
00:57:30This dessert is really not giving lamington.
00:57:34That was like the cake that you left at your bench like for five days, and then you tried
00:57:38to serve it with some chocolate mousse and a raspberry gel.
00:57:42Maria, 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, it's very contradicting after she made a modern
00:58:06moussaka and fully tossed that around.
00:58:09Definitely, I did not feel that it was a lamington flavour.
00:58:13The cake was a bit too dense and it had that extra coconut within, which is a little bit
00:58:20hard to chew.
00:58:21I feel they should have just stuck to the basics.
00:58:24If they brought an actual leamington 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, but 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.
00:58:44It'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.
00:58:52A lamington is a traditional Australian favourite.
00:59:01And they've called it a lamington without hitting any of the lamington elements.
00:59:05It's just not right.
00:59:07It's just not Australian.
00:59:09After finishing dessert, it's time for each team to score Loll and Lil's instant restaurant
00:59:19out of ten.
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.
00:59:29For main, we had the ravioli.
00:59:30To make all those ravioli by hand, they really deserve a pat on the back, because it was
00:59:46done to perfection, al dente.
00:59:48I 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.
00:59:58It was about a soft sponge cake in the middle, and the bottom was very hard.
01:00:02So, for that, it didn't really hit very well.
01:00:05It just didn't really work.
01:00:07Like, it was no worse than, like, calories, so to speak.
01:00:11So, what are we thinking about giving them, like, a five or...
01:00:14I think five or six.
01:00:15We'll go with the six.
01:00:16Let's go with the six.
01:00:17For me, I'd say six.
01:00:19It'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?
01:00:24Six?
01:00:25Six.
01:00:26Definitely a six.
01:00:27Should we do a six?
01:00:28Yeah, lock it in.
01:00:29Lock it in.
01:00:30It's a five for me.
01:00:31Yeah, I would say five or six, but if you're good with five, since we're on the bottom,
01:00:38maybe five.
01:00:39Five.
01:00:40Yeah?
01:00:41We're scoring a five?
01:00:42Scoring a five.
01:00:43We have to look after ourselves.
01:00:44If we want to win this competition, we have to do whatever it takes.
01:00:46I'm so nervous.
01:00:47We really don't want to be on the bottom like we were last time.
01:00:55Today is our redemption day.
01:00:57We scored 64 in round one.
01:00:59We 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.
01:01:05Maria and Bailey are on the bottom at the moment with 62.
01:01:19We really don't want to be on the bottom like we were last time.
01:01:22Just hoping we've redeemed ourselves from last time.
01:01:25Yeah, fingers crossed.
01:01:31I'm super nervous to find out the scores.
01:01:33I just want to know if we're off the bottom or not.
01:01:36Lol and Lil.
01:01:37Hello.
01:01:38Thank you for inviting us back to your whimsical garden party.
01:01:47Sugar, spice and everything nice.
01:01:51It's time for the scores.
01:01:55The guest teams have given you a combined score of 29 out of 50.
01:02:07That's better than the last one.
01:02:08That's good.
01:02:09We've redeemed ourselves with the guests.
01:02:14And now it's our turn to score each dish out of 10.
01:02:17Ladies, for Entrez, you started with panseared scallops with lemon garlic butter and pea puree.
01:02:25Classic flavours.
01:02:27Love the way you panseared those scallops.
01:02:30Bit of caramelisation, nicely opaque, just melting in the mouth.
01:02:34The pea puree was full of flavour, great texture.
01:02:38It was a great accompaniment to a classic scallop dish.
01:02:42But if you had put a little bit more sauce on that dish, you would have got a much better score.
01:02:49So the score I'm giving you for your entree is a 7.
01:02:56For your entree tonight, I score you a 7.
01:03:03I'll take it.
01:03:04Last time we ended on a 7 and that was our best one.
01:03:06We're starting with a 7, so hopefully it just keeps going up.
01:03:10Main course, pumpkin and ricotta ravioli with crispy sage and browned butter.
01:03:16Another classic from wherever you're pulling these classics, but they work.
01:03:21The pasta was cooked beautifully.
01:03:24The pumpkin was sweet, maybe a little bit more ricotta.
01:03:27I would have liked to see a little bit more crispy sage.
01:03:30I would have put a little bit more filling inside that ravioli just to get a bit more plump.
01:03:36But the browned butter was absolutely delicious, beautifully caramelized, which was exactly what you want from browned butter.
01:03:43Love the flavor.
01:03:44Overall, a classic done well.
01:03:46For your main course tonight, I score you an 8.
01:03:52I'm actually a bit nervous right now.
01:03:57My score I'm giving you for you tonight is an 8.
01:04:02Yes!
01:04:03Yes!
01:04:04Ravioli!
01:04:05Queen!
01:04:06It feels like we're in a really good position at the moment.
01:04:11We're so close to Redemption.
01:04:13It all comes down to dessert.
01:04:15I'm a little bit worried that the cake is going to let us down.
01:04:18For dessert, Laurel and Lil's Lamington.
01:04:23As far as Entree and Main, Redemption was there for sure.
01:04:29But the dessert, not so much.
01:04:33The bottom cake layer was a little dense and a bit dry.
01:04:40The chocolate mousse was delicious.
01:04:42So was the raspberry jelly, but maybe a little bit too much of it.
01:04:46And the cream on the side was just kind of a bit boring.
01:04:53I did like the sharpness of the jelly and then you hit that with the chocolate.
01:04:58I was sort of getting a bit of Black Forest going on there.
01:05:01There was no lemmington in there.
01:05:03The base was too thick.
01:05:04Yeah.
01:05:05Very hard to cut and a little bit chewy.
01:05:07Yeah.
01:05:08So we had a couple of elements that I liked and then a main element that sort of took away from the main dish.
01:05:16For your dessert tonight, I score you a 5.
01:05:21The score I'm giving you for your dessert is a 5.
01:05:305.
01:05:31That's okay.
01:05:32That's alright.
01:05:33That's alright.
01:05:34So Laurel and Lil, that gives you a grand total score of 69.
01:05:43We did better for last time.
01:05:44Good.
01:05:46We did it!
01:05:47We made redemption!
01:05:48First OG team to get redemption.
01:05:52How are you feeling?
01:05:53Good.
01:05:54Not on the bottom.
01:05:55Which I feel good about.
01:05:56Yeah.
01:06:01It's heartbreaking.
01:06:02This is heartbreaking.
01:06:04We're running out of opportunities to get off the bottom of the leaderboard.
01:06:09With a score of 69, Loll and Lil are third on the leaderboard.
01:06:14While Danielle and Marco remain at the top.
01:06:17And Maria and Bailey are on the bottom.
01:06:20There are two instant restaurants to go.
01:06:23You know, Colleen, tonight's menu was delicious, but it was missing one thing.
01:06:29Do you know what it is?
01:06:30You're right.
01:06:31You're right.
01:06:32You know what I think it is?
01:06:33Meat.
01:06:34Yes.
01:06:35Meat.
01:06:36Cooked by a master?
01:06:37Yes.
01:06:41Michael Reilly, I think you're up next.
01:06:44Woo!
01:06:45Let's go!
01:06:47Let's go.
01:06:48We're aiming for a minimum of 80 because we have a bet with Mark and Tan.
01:06:52Whoever doesn't get the highest score has to do a shoeie.
01:06:55So, I want to shut Mark up.
01:06:58All right.
01:06:59Well, thank you very much.
01:07:04I'm really excited.
01:07:05Tomorrow is doomsday for Michael.
01:07:07We're still super confident.
01:07:09So, 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
01:07:21instant restaurant.
01:07:23Ooh!
01:07:24We're getting married?
01:07:25She's looking at me like this.
01:07:26I'm like, don't get any ideas.
01:07:28But, as Michael and Riley pray for redemption.
01:07:32Ready?
01:07:33We'll go in.
01:07:35Will their risky French menu.
01:07:37Ooh la la.
01:07:38Like, French chef sitting there.
01:07:40That's a bit ballsy.
01:07:41Yeah, that's a bit ballsy.
01:07:42Find love at the table.
01:07:44Oh, my God.
01:07:46This is phenomenal.
01:07:47Next level.
01:07:48Wow.
01:07:49Inbound shoeie for Mark.
01:07:52Or will the pressure...
01:07:53We need you to pull these shoes together.
01:07:55...see them...
01:07:56What?
01:07:57...get the boot.
01:07:58Do you think that's cool?
01:08:00So, shoe-wise, where the shoe onwards are going?
01:08:04The only person drinking shoe is him.
01:08:06I am so sick of Mark yapping on.
01:08:09Manu, let's get the boot.
01:08:10Let's get it done now.
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