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My Kitchen Rules
My Kitchen Rules (2010)S15E12
My Kitchen Rules (2010) Season 15 Episode 12
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00:00:01Previously, after two Gatecrasher teams took the leaderboard's top spots...
00:00:07The tastiest dish I've had in the competition.
00:00:10Like, hello.
00:00:12It was OG's Maria and Bailey...
00:00:15You've missed the flavours.
00:00:17How did we mess this up?
00:00:19...who crashed to last, leaving them currently in line for elimination.
00:00:25We're running out of opportunities to get off the bottom of the leaderboard.
00:00:29While the only team left to cook have some serious star power.
00:00:34I've done a little bit of research.
00:00:36Having served esteemed clients such as Chris Hemsworth...
00:00:41So she's cooked for Thor.
00:00:43Shall we leave now?
00:00:46Tonight, we're in Brisbane for our final instant restaurant.
00:00:52Can't wait to get the Chris Hemsworth treatment.
00:00:56As Amy and Lara...
00:00:58We're going to blow them away with flavour.
00:01:00...pull out the big guns.
00:01:02I fill it with lobster and truffle mash.
00:01:05We're screwed.
00:01:06We probably should start packing our bags.
00:01:08But...
00:01:09Cheers!
00:01:10...their A-list party gets out of control.
00:01:12Amy's a rockstar.
00:01:13Ah, whoops, Mr. Vin.
00:01:15I would call myself organised chaos.
00:01:17Alright, my sauce overflowed.
00:01:19This is one of the oddest kitchen visits I've ever had.
00:01:23At the end of the night, will it be Amy and Lara...
00:01:27...or Maria and Bailey...
00:01:29...who are struck off the MKR guest list?
00:01:33I'm feeling so nervous.
00:01:35I'm sorry to say...
00:01:36...you are eliminated from my kitchen rules.
00:01:50Tonight, we're in Brisbane for the final instant restaurant.
00:01:54Where gatecrashers Amy and Lara are getting ready to wow their guests.
00:01:59Alright, here we are, Amy.
00:02:01Instant restaurant time.
00:02:03Woo!
00:02:04The stakes have never been higher.
00:02:06With one team facing elimination at the end of the night.
00:02:10I'm so confident going in tonight.
00:02:12We're definitely wanting to shut the other teams up.
00:02:14They've been sledging us the whole way.
00:02:16And we need to teach them a lesson.
00:02:19Napkins!
00:02:20Oh, this is so pretty.
00:02:22We're not ready to go home.
00:02:24Our theme is a bit wild and crazy.
00:02:26Yeah.
00:02:28Sit back.
00:02:30Oh, my God.
00:02:31That's...
00:02:32That's hideous.
00:02:33The name of our instant restaurant is only pans.
00:02:36Yeah, you betcha.
00:02:37As my kids would say, it's cringe.
00:02:40But it's what we wanted.
00:02:41Obviously, we don't have an OnlyFans, but we thought it'd be cute.
00:02:45Is it OnlyPang or is it OnlyFans?
00:02:46It looks like OnlyPang.
00:02:47Is this from Teemu?
00:02:50It's a crazy theme, but I think it suits us.
00:02:52Because we're two devilish divorcees.
00:02:56And we live life to have fun.
00:02:58That's us.
00:02:59Woo!
00:03:01The journey of Amy and Lara has been an absolute rollercoaster.
00:03:05It started off when they were ditzy, they were confused,
00:03:08but Amy has already cooked for celebrities.
00:03:11She's cooked for some of Australia's wealthiest people.
00:03:14She's on a completely different playing field to us.
00:03:16So, tonight, I hope she slips up.
00:03:18I hope it's bye-bye, Amy and Lara.
00:03:21So, I think everyone at this table will need good luck after we serve up our food.
00:03:25Because our food's going to beat theirs.
00:03:27Ah, I see.
00:03:28Amy and Lara's cook is the most anticipated restaurant from round one and round two.
00:03:33Is it an OG or a gay crasher team going home tonight?
00:03:36Ah, it's definitely an OG.
00:03:38We absolutely want a gay crasher going home tonight.
00:03:41We want all the OGs to be walking into HQ together,
00:03:43so hopefully Maria and Bailey make it through.
00:03:45All things going well.
00:03:46Should be seamless.
00:03:47As a private cook with a lot of experience over 20 years or so.
00:03:51I've cooked for billionaires.
00:03:52I don't really have a problem with this competition.
00:03:55It's a walk in the park.
00:03:56We're going in hard and we're just going to kick some ass.
00:04:01Let's go, Lara.
00:04:03Good luck, people.
00:04:05Quick, quick!
00:04:06With the clock ticking, Amy and Lara now have four hours to buy their ingredients
00:04:14and prep their dishes before the guest teams arrive.
00:04:20OG teams are on the bottom of the table.
00:04:22I mean, they'll be looking to pick on us for anything tonight.
00:04:25And I think we just have to go in, pretend we're cooking for our friends and just focus.
00:04:30We are confident in our abilities in the kitchen and we don't care what the other teams think.
00:04:35They're just jealous.
00:04:36They're young.
00:04:37They're young punks.
00:04:38They've got no idea.
00:04:39What?
00:04:41Now that it's game day, you've got to be confident when you're in the kitchen.
00:04:44Are you going to be supportive of me in the kitchen, Lara?
00:04:47Yeah, absolutely.
00:04:48Okay.
00:04:49That's good.
00:04:50It's like having a sushi.
00:04:51Right now in the competition, we're sitting at the bottom of the leaderboard and I think
00:04:59Amy and Lara could definitely beat our score of 62.
00:05:03This competition means a lot to us, so we're just going to have to pray to the gods.
00:05:10Something bad happens to Amy and Lara.
00:05:13Oh, what?
00:05:14Why did you drive right into that?
00:05:17Oh, God.
00:05:18Oh, not to them, to their food.
00:05:21Their expectations, I think, is probably something like Michelin star, you know, chef had it.
00:05:27I'm expecting to be treated like Chris Hemsworth tonight.
00:05:30I'm hoping that we got some T-bone steaks or whatever she was feeding him to be thought.
00:05:35G'day.
00:05:36Hello.
00:05:37We're after some I Feel It logs.
00:05:39For Maine, we're cooking surf and turf, I Feel It, lobster and truffle mash.
00:05:44We'll cut that up ourselves.
00:05:46Surf and turf, it's a nosy classic.
00:05:48They decided to go with I Feel It, which is one of the most expensive kind of beef.
00:05:53Lobster, which is one of the most expensive seafood.
00:05:56I just hope.
00:05:57Hello.
00:05:58Hello.
00:05:59They haven't decided to go expensive and being unable to actually deliver.
00:06:03We want to buy you out of all your lobster towels.
00:06:06We like all your lobster.
00:06:07No problem.
00:06:08We've elevated this dish because we want to give a little bit of luxury to the table
00:06:14tonight.
00:06:16Thank you so much.
00:06:17And hopefully they appreciate it.
00:06:22Car off.
00:06:23Okay, let's go.
00:06:24Let's go.
00:06:28Okay, fresh produce.
00:06:30So we need 15 limes for our entree.
00:06:33Two.
00:06:34Four.
00:06:35Okay.
00:06:36We're making ceviche beta leaf with pork crackling and peanut relish.
00:06:42So ceviche is a fish that's cooked in a citrus acid like lemon juice, lime juice.
00:06:48The pork crackling is going to add a crunch.
00:06:50So it's a texture.
00:06:51It's an interesting little entree.
00:06:53It sounds like something I would order.
00:06:55Oh, shit.
00:06:56Crank it up.
00:06:57What are you doing?
00:06:58In the kitchen with Amy and Lara tonight, I feel like there will be a bit of chaos, butting
00:07:02heads.
00:07:03You're in the road, Lara.
00:07:04You're in the road.
00:07:05The three C's.
00:07:06Confusion, chaos, colourful.
00:07:07Perfect.
00:07:08With the shopping done and the clock counting down, Amy and Lara race home to get their
00:07:20cook started.
00:07:21And they have three hours to prep their meals before the guests arrive.
00:07:25Oh, my gosh.
00:07:26Let's look.
00:07:27Aprons.
00:07:28This is finally our moment.
00:07:30Ready for battle.
00:07:31It's such an honour to put on the MKR apron.
00:07:34Finally.
00:07:35Wow.
00:07:36Ready to rumble?
00:07:37Let's go.
00:07:38First thing we need to do is get onto our dessert.
00:07:39I'm starting on the base of the cheesecake.
00:07:41For our dessert, we're making white chocolate and passion fruit cheesecake.
00:07:45The base needs to be not overly thick and crunchy, and then you also need to infuse that cheese
00:07:51with a flavour.
00:07:52White chocolate's obviously quite sweet, and the passion fruit's quite sharp.
00:07:56You put them together, match made in heaven.
00:07:58But is there enough going on, and is the cheesecake going to get you a high score?
00:08:04While Amy's on dessert, I'm portioning up the eye fillet logs for our main.
00:08:09Now, I'm not a butcher, but they need to all be the same weight so that it cooks evenly.
00:08:15You're being so precise, Lara.
00:08:18Oh, shit.
00:08:19Ah, whoops, Mr. Vin.
00:08:22In the kitchen, we're two different people.
00:08:25I'm a bit more precise and measured.
00:08:28Five, six, seven.
00:08:31Ten years later, you'll be finished.
00:08:32Can you hurry it up, please?
00:08:34Amy's a rock star.
00:08:35She's very free spirit, chucking things in.
00:08:38Yeah, look, Lara, I do it by feel.
00:08:40I like to put my love into my food, my art.
00:08:43I've been cooking for a long time, so I don't really need to measure so much.
00:08:47I would call myself organised chaos.
00:08:50More, like, live-building.
00:08:53It's amazing.
00:08:58So I'm just going to start vacuum-sealing our meat.
00:09:01We are sous vide-ing the meat so that the texture, when you cut into it, is moist, delicious and flavourful.
00:09:09This is luxury on a plate. We need to do it justice.
00:09:12Got a load.
00:09:13Done.
00:09:14Ow.
00:09:15For our dessert, the biscuit base is very simple.
00:09:21You make the biscuits, put them in a food processor, and then add the butter and chocolate, and there's your base.
00:09:28Do you reckon I add all this chocolate?
00:09:30Amy, is that chocolate measured?
00:09:31Actually, how much was in the packet?
00:09:33500 grams.
00:09:34How much do we need?
00:09:35400.
00:09:36Yeah, that's all right. We're good.
00:09:38That's all right.
00:09:40This isn't just your regular cheesecake.
00:09:43This is a fun, upside-down cheesecake that you can smash.
00:09:47I feel like the guest teams coming might be super critical.
00:09:51That's what I'm not looking forward to, but that's to be expected.
00:09:54And they should be worried.
00:09:56We're going to aim for the top score.
00:09:58We are looking for 110.
00:10:01No less.
00:10:03And we're going to get it.
00:10:15We've had four chances to get off the bottom, and we're still here, and this is the last instant restaurant.
00:10:22It doesn't feel good.
00:10:24If somebody is going home, an OG or a gatecrasher, I really hope it's not Marie and Bailey, because they really deserve to be here.
00:10:36Can you see us plays out, huh?
00:10:39Let's go.
00:10:40Oh my God, Amy.
00:10:54They're here.
00:10:55They're here.
00:10:56We're ready to rumble.
00:10:58You know, this is like going into battle.
00:11:00All right, let's go.
00:11:01Let's go.
00:11:02I'd be scared if I was Marie and Bailey right now.
00:11:05They will be eliminated tonight.
00:11:07Watch out.
00:11:08Hi.
00:11:09Hi.
00:11:10Hi.
00:11:11Hi.
00:11:12Hi.
00:11:13Hi.
00:11:14Hi.
00:11:15Hi.
00:11:16Hi.
00:11:17Hi.
00:11:18What?
00:11:19Who are these people?
00:11:20Hi.
00:11:21I don't know.
00:11:22It's like Amy and Lara reinvented.
00:11:24How are you?
00:11:25I'm good.
00:11:26Hi, Lily.
00:11:27We'll take it as it is.
00:11:29We'll enjoy it.
00:11:30And then hopefully score them bad.
00:11:37Wow.
00:11:38Oh, my God.
00:11:40Oh, my God.
00:11:41Wow.
00:11:46Only pants.
00:11:47Only pants, of course.
00:11:48Of course.
00:11:49Did he see their space?
00:11:50That picture with the tiger is like, I love that.
00:11:52I need to be in my nightmares.
00:11:53I have PTSD from this picture.
00:11:55I love it.
00:11:57Oh, my God.
00:11:58It's a lot of bright colours.
00:11:59A lot of leopard print.
00:12:00Very crazy.
00:12:01But also kind of like put together in a weird way as well.
00:12:04Yeah.
00:12:05Oh, my God.
00:12:06That's so funny.
00:12:07It literally looks like a club.
00:12:09Wow.
00:12:11Hi.
00:12:12Welcome to our instant restaurant, Only Pants.
00:12:18We are so excited to have you all here.
00:12:21And perhaps we've saved the best for last.
00:12:24Oh, who knew?
00:12:25At the last instant restaurant, the girls said that they want to get a score of 110.
00:12:29Why not like reach for the stars?
00:12:31Very them.
00:12:32We're going to love and leave you guys and get back to cooking because I know you're probably
00:12:35all hungry.
00:12:36Yes.
00:12:37Enjoy.
00:12:38Bye.
00:12:39Cheers.
00:12:40Cheers.
00:12:41Cheers.
00:12:42Cheers.
00:12:43Cheers.
00:12:44So, what did we miss at the table?
00:12:46Does someone want to fill us in?
00:12:47Anything exciting?
00:12:48Not much.
00:12:49Bit of undercooked lamb.
00:12:50Looks like the table doesn't know what properly cooked lamb looks like.
00:12:52I've definitely got a bone to pick with the teams.
00:12:53I feel like we've got the lowest team score yet.
00:12:54I don't know why.
00:12:55For me, I score everything completely fairly.
00:12:56And to see such a huge difference between the judges score and getting the lowest team
00:13:00score in the competition so far.
00:13:01Some people need to have a good hard look in the mirror and say, who am I?
00:13:12Because right now I'm embarrassed for them.
00:13:15between the judges score and getting the lowest team score
00:13:18in the competition so far,
00:13:20some people need to have a good hard look in the mirror
00:13:23and say, who am I?
00:13:25Because, like, right now, I'm embarrassed for them.
00:13:30Classic Michael.
00:13:31As much as he would love to think everyone strategically scored his food,
00:13:34I believe his food was just not as good as he thinks it was.
00:13:37I don't want you to score it based on whether, like,
00:13:39we're friends or not friends.
00:13:40Yeah. Oh, no, of course.
00:13:41Yeah.
00:13:42You guys wouldn't go to zero otherwise.
00:13:45I think this just has brought out that Michael and Riley just saw losers.
00:13:50Obviously, we had a bet for a shoeie and they did lose.
00:13:55And it must suck.
00:13:56I can't wait to see him drink out of my news boot.
00:14:04Coming up, an entree worthy of an A-lister.
00:14:08The love of God.
00:14:10I'm shaking if it tastes as good as it looks.
00:14:13We probably will be going home tonight.
00:14:16But is it style over substance?
00:14:20You still think you're going to get a ten?
00:14:22Yes. Oh, yeah.
00:14:23And at the end of the night, one team will be eliminated.
00:14:30Right.
00:14:31To be with you!
00:14:32Take care!
00:14:33Take care!
00:14:34Back to me!
00:14:35Take care!
00:14:36Take care!
00:14:37I'm finally here!
00:14:38Take care!
00:14:40Be careful!
00:14:41You're zas, I'm out.
00:14:42Take care!
00:14:43What a great day!
00:14:44You're out.
00:14:45I'm not back.
00:14:46I'm not back.
00:14:47You're out.
00:14:48Even at...
00:14:49Maybe I'm back.
00:14:50You're in the main place.
00:14:51You're out.
00:14:52It's modern, fabulous, point your cameras.
00:14:54Ready?
00:14:54Got it.
00:14:58Did you hear that?
00:14:59Okay, cheers.
00:15:01They're here.
00:15:02Game on.
00:15:03Go time.
00:15:03We're ready.
00:15:04We're prepared.
00:15:05Let's go.
00:15:07I'm leaving waiting.
00:15:09Hello.
00:15:10Hola.
00:15:11Bonsoir.
00:15:12Oh, your colours.
00:15:14Hello.
00:15:15Okay.
00:15:16We are going to show the judges we mean business tonight.
00:15:20Bonsoir.
00:15:22Bonsoir.
00:15:25I thought you were bright, but I see everything's bright here tonight.
00:15:28I said it in the room.
00:15:30Wow.
00:15:31He meshed with the deck all behind the door.
00:15:36Okay, we've made it.
00:15:38The final instant restaurant of the round.
00:15:41At the end of tonight, one team will be eliminated.
00:15:45The pressure is on.
00:15:47Amy and Lara, the lowest score to beat is 62.
00:15:51Maria and Bailey, if that score is beaten tonight, you will be eliminated.
00:15:58Amy and Lara, what score are you aiming for?
00:16:01110.
00:16:03Yeah.
00:16:03All the way.
00:16:06We are definitely expecting celebrity quality food tonight, but if they get 110, I would
00:16:12eat my shoe.
00:16:16Anything's possible.
00:16:16You need to get a 10 from everybody, including Maria and Bailey.
00:16:21Is that going to happen?
00:16:22If this menu deserves a 10 and the execution is there, for sure.
00:16:27But would it be?
00:16:28This competition means so much to both of us.
00:16:33I feel like it would be an absolute dream for us to go to the headquarters.
00:16:37We have so much to give.
00:16:39So our game plan for tonight is definitely to make sure that we're very vocal about the
00:16:44food and how it tastes.
00:16:46Maybe overreact a little bit if we have to.
00:16:49We have to do whatever it takes to not get eliminated.
00:16:55All right, Amy and Lara, what's on the menu?
00:16:57So for entree, we have ceviche beetle leaf with pork crackling and peanut relish.
00:17:05Pork crackling and ceviche, it's not really a common combo, but super hopeful that Amy and
00:17:12Lara can pull it off tonight.
00:17:13For main, we have surf and turf.
00:17:15I fill it with lobster and truffle mash.
00:17:18This is an elevated, high-class dish.
00:17:22It's celebrity-worthy, dare I say.
00:17:26But as a meat master, based on what I know, cooking it for 12 people, that's going to
00:17:31be difficult.
00:17:32And for dessert, we're finishing with white chocolate and passion fruit cheesecake.
00:17:37Boom.
00:17:39I'm quite impressed with this menu.
00:17:41I think Amy and Lara 100% have what it takes to beat Maria and Bailey's score tonight.
00:17:45Well, ladies, thank you very much.
00:17:47Good luck.
00:17:48Thanks, guys.
00:17:48Cereo.
00:17:50See you soon.
00:17:50Bye.
00:17:53We've prepped the peanut relish, pork crackle in the oven.
00:17:57For entree, we're making ceviche on beetle leaf with pork crackling and peanut relish.
00:18:02Pork needs some more time.
00:18:04Just need to finish off curing the fish and chopping that to fish.
00:18:07Fish and the pork.
00:18:09It's a bit out there.
00:18:10It's different.
00:18:11It could be a bit confusing for some people.
00:18:13We'd love to give people around the table something they've never tried before and to, you know,
00:18:18to expand their world.
00:18:20And when they take a mouthful, I want them to have everything that's on that leaf in one go.
00:18:26It's about flavour and texture.
00:18:28The fresh citrusy fish, the crispy pork crackle.
00:18:31That'll be good with a fish.
00:18:35This is a party in your mouth.
00:18:38We want to show the other teams that we mean business.
00:18:42We'll do this and then leave it for 15 minutes.
00:18:45Yeah, that looks good.
00:18:45And we're going to blow them away with flavour.
00:18:48Like a tiger.
00:18:53Mark in town.
00:18:54Michael and Riley.
00:18:56There's a score to settle.
00:18:59The lowest scoring team does a shooey.
00:19:09There's no backing down now.
00:19:11I've got a drink out of Manu's boot.
00:19:13I just really hope these are new shoes that Manu's never worn before.
00:19:20All right.
00:19:20Now my boots are right.
00:19:21I've been wearing it the last couple of nights, you know.
00:19:28Anyway, you ready?
00:19:30Michael.
00:19:31This is what losing feels like.
00:19:34I can't.
00:19:35I can't watch.
00:19:37It's gross.
00:19:40Who said that Aussies don't have cultures?
00:19:42What about the shooey?
00:19:43Yeah, we have tradition.
00:19:47What a feeling.
00:19:57This is what happens when you make a bet and you lose.
00:20:00Because you can't cook.
00:20:03That's a bet.
00:20:04Manu's boot.
00:20:05It tasted pretty bad.
00:20:07So now I'm really looking forward to getting some high quality food tonight.
00:20:10So the entree, what do you reckon?
00:20:17Ceviche Vita leaf with the pork crackling.
00:20:20I don't know.
00:20:20It's a weird one.
00:20:22I'm just tasting the flavours in my head.
00:20:25I have a weird feeling that the dish is going to look amazing though.
00:20:28Super keen to try this.
00:20:29It sounds very Thai-inspired and really hoping that the pork crackling and the ceviche blend
00:20:35together.
00:20:36I feel like if the pork crackling is done as well as Daniel and Marco, we're in for a pretty
00:20:40good night.
00:20:41I disagree.
00:20:43There's a lot going on here and it's not a combination that I would normally find at
00:20:47any restaurant that I've ever been to in any part of the world.
00:20:52I think ceviche added with the pork crackling, I'm super confused.
00:20:57I think that it could be a recipe for disaster in my eyes.
00:21:00Your entree is crazy, just like Amy and Laura.
00:21:03There's so many flavours that I've never had together before.
00:21:07So I'm really curious to see if it works together.
00:21:10I am hopeful that it's too complex and maybe they'll have the same problems we did.
00:21:17Let's start plating and get our entree out.
00:21:21Do you want to try my crackle?
00:21:22Yeah.
00:21:25The pork crackle's done, the ceviche is done, so all we have to do is assemble it ready to
00:21:31go.
00:21:32In every mouthful they're getting this beautiful coral trout.
00:21:35We don't want too much, we want them to be able to wrap it.
00:21:37They're getting the freshness of the herb salad with apple and ginger, a bit of a smack
00:21:42of chilli with a peanut crunch relish and then they've got pork crackle on top.
00:21:46It's delicious.
00:21:47This is exactly what we envisioned.
00:21:49It looks pretty, it's simple and I feel really comfortable plating this.
00:21:54Oh my god, we did it!
00:21:55Entree!
00:21:57Let's go!
00:21:58Tonight we're aiming for 110 and we're confident in this dish.
00:22:03It looks great, tastes great.
00:22:05Boom.
00:22:06That one's Colin and this one's Manu.
00:22:08Okay, let's go.
00:22:17Entree is served.
00:22:23It looks really nice coming out on the boat, a little fresh.
00:22:35They're looking happy as well.
00:22:36I think they seem like they're having a great start.
00:22:38We definitely could be in trouble with this entree.
00:22:49It looks extravagant.
00:22:51It looks like it has so many different colours, flavours.
00:22:54I'm shaking.
00:22:56This is a very exciting place to see.
00:22:58They promised a flavour explosion and I think it could be.
00:23:01I'm so proud and happy.
00:23:18This is the first dish we're ever actually serving up to the judges.
00:23:24We're feeling confident.
00:23:26This is a party in your mouth.
00:23:29This is a 10 out of 10 dish.
00:23:34They're definitely going to get a taste of what we're made of.
00:23:40You still think you're going to get a 10?
00:23:54Brisbane gatecrashers Amy and Lara
00:23:56have just served their entree to the judges.
00:24:00Ceviche betel leaf with pork crackling and peanut relish.
00:24:12You still think you're going to get a 10?
00:24:14Oh, yeah.
00:24:20It's a party in your mouth.
00:24:21OK.
00:24:22Thank you, ladies.
00:24:24Enjoy.
00:24:26Bon appétit.
00:24:27I love the entree.
00:24:53When I bit into it, I was like, yum, this is so good.
00:24:56All the flavours.
00:24:58I don't know how pork crackling and raw fish goes together, but it does.
00:25:02Yum.
00:25:08That's good.
00:25:09Oh, my God.
00:25:10So lovely.
00:25:11Crunchy.
00:25:12They did deliver flavour.
00:25:14And I don't know, that makes me feel a little bit nervous about our position right now.
00:25:22I'm just, like, it's my first time trying all these flavours together, so I just want
00:25:26a little time to digest that.
00:25:29I think everything works well together.
00:25:31I just feel like I'm not sure if I like the leaf part, maybe because it's my first time
00:25:38trying it.
00:25:41That's all.
00:25:42That was probably the best entree I've tried so far.
00:25:46Maria is making it sound less than what it is.
00:25:49Obviously, they don't want to go home.
00:25:51I love the flavour, explosion, exactly what they promised for me.
00:25:56I love acidity.
00:25:57If I got this at a restaurant, I'd be stoked.
00:25:59So, yeah, the girls did a really good job with this one.
00:26:03I think Maureen Bailey are in big trouble.
00:26:10Amy and Lara, for entree, you served us ceviche beetle leaf with pork crackling and peanut relish.
00:26:18My first bite was, I thought it was delicious.
00:26:29Just like us.
00:26:31The thing that really hit me with was the textures.
00:26:35The fish really nice and soft against the really crispy crackling.
00:26:41There was a lot going on, but it all worked together.
00:26:44Frankly, it's hard to fold, because I thought it was delicious.
00:26:50You ladies said you promised us flavour, and that's what we got.
00:26:54We got a mouth full of flavour.
00:26:56Pork crackling, obviously, I like that.
00:26:58Wrapped in the beet leaf.
00:27:00I love the whole way you eat with your hands.
00:27:02On a negative, for me, my fish was a little bit mushy.
00:27:06I would have liked it a little bit less in the lime, but it definitely wasn't bland.
00:27:13I'll give you that.
00:27:15That was the best feedback.
00:27:16I was trying not to get emotional.
00:27:18This was a big moment for us.
00:27:21We always knew we were going to get a good critique for this dish.
00:27:25Great start.
00:27:26Feeling really good.
00:27:28One dish down.
00:27:29Any pressure on you now?
00:27:31Oh, no, it's a walk in the park.
00:27:35Good luck, ladies.
00:27:35Thanks, ladies.
00:27:36Bye.
00:27:37Thanks.
00:27:38Cheerio.
00:27:42We did it.
00:27:43We did it.
00:27:44I'm so proud of us.
00:27:46But we can't get complacent now.
00:27:48We need to keep this momentum up.
00:27:50No time to waste.
00:27:51We've got Maine to do.
00:27:54Focus.
00:27:54Don't get excited.
00:27:55Let's just keep on our path.
00:27:56This is the big guy.
00:27:58For Maine, we're having surf and turf.
00:28:00I feel it.
00:28:01Lobster and truffle mash.
00:28:03Surf and turf is an Aussie pub classic,
00:28:06but it has a lot of elements to it.
00:28:08We've got beef.
00:28:09We've got lobster.
00:28:11We've got truffle mash.
00:28:13And there's a sauce on top of that and asparagus.
00:28:17You want to do the lobster tails?
00:28:19Yeah.
00:28:21The inspiration to this dish is luxury on a plate,
00:28:24so we need to do it justice.
00:28:26How are we doing lobster?
00:28:28We could take the shells off
00:28:29and leave just the little tail on the end.
00:28:32That would be cute.
00:28:33Why don't we just steam them in the shell?
00:28:36No.
00:28:38We haven't organised how we're going to do these lobsters.
00:28:40Do we poach?
00:28:41Do we steam?
00:28:42Do we grill?
00:28:44Do you want to try one?
00:28:46Yeah.
00:28:46For the Maine, there are a lot of elements to prepare for this,
00:28:49so we really need to make the decision.
00:28:51We have to make this perfectly to get us 110.
00:28:56People are waiting and hungry.
00:29:02All right, guys, so either an OG or a gatecrasher goes home tonight.
00:29:06What's everyone's thoughts on that?
00:29:08Based on entree, I feel like it's pretty 50-50.
00:29:12However, Bailey and Maria have such amazing technique,
00:29:17they fell just, like, a bit short on flavour.
00:29:19Maria and Bailey, I just feel like they've just got so much to show,
00:29:22and I just want to see Amy and Lara go on, to be fair,
00:29:25because I think you need to be an amateur cook to be on the show,
00:29:28and Amy is absolutely not.
00:29:30I honestly think at the end of tonight,
00:29:33and I said this from the start,
00:29:35I reckon the gatecrashers will all be the top three.
00:29:38It's not over till the Fat Lady Sings.
00:29:40We're just going to have to pray again.
00:29:43Dear kitchen gods, for the love of God, for the love of food...
00:29:48Food, for the love of salt and seasoning,
00:29:51make Amy and Lara have not flavour for the rest of tonight.
00:29:56Please.
00:29:57I will come to the church.
00:29:59So I'll surf and turf.
00:30:01I might go have a look.
00:30:02Please do.
00:30:02I will.
00:30:07So what's the plan here?
00:30:09We're still deciding how to cook these lobsters.
00:30:12I think we'll butcher it if we take it off.
00:30:15See, that's going to look like shit.
00:30:16You've just butchered that.
00:30:17Yeah, so maybe we leave it in the shell,
00:30:20and they cut it out and eat it.
00:30:21We're wasting time on this.
00:30:23We need to move on.
00:30:24All right, I'm going to start ricing these potatoes.
00:30:26At this stage, I'm starting to worry
00:30:29if we'll be able to get all these elements on a plate.
00:30:31It's all right.
00:30:35I might put it on this big one.
00:30:37What are we doing?
00:30:37A bit of yoga here, ladies?
00:30:38Oh, wow.
00:30:38Oh, God.
00:30:39A bit of yoga.
00:30:40Yeah.
00:30:41I'm just chilling.
00:30:43Just chilling, yeah,
00:30:44because now's the night to just chill, huh?
00:30:46Oh, God.
00:30:47I couldn't have thought of a worse time to see Colin.
00:30:52All right, let's go.
00:30:53Talk me through the sauce.
00:30:54What's in the sauce?
00:30:55Garlic.
00:30:55I have only just started garlic butter cream sauce.
00:30:58Right, so you've got garlic butter cream sauce.
00:31:01Yes.
00:31:01You've got the mush.
00:31:02What are you making?
00:31:03Wallpaper paste.
00:31:05How are you going to cook the tails?
00:31:06We haven't decided yet.
00:31:11You haven't decided.
00:31:12No, no.
00:31:17Lara, what are you doing?
00:31:18This is one of the oddest kitchen visits I've ever had in all my years.
00:31:23One team's going home tonight, yeah?
00:31:25Yep.
00:31:26And at this stage, could be you.
00:31:28Okay.
00:31:30This is not a good start to the main.
00:31:33This is the most important dish of the night.
00:31:35We can't screw it up.
00:31:42With a huge to-do list and barely a dent made in their main, Colin hopes a reality check
00:31:52will light a fire under Amy and Lara.
00:31:54One team's going home tonight, yeah?
00:31:57Yep.
00:31:57And at this stage, could be you.
00:32:00All right.
00:32:02If we don't focus, we're done.
00:32:05Look, I'm a little bit disheartened by getting reprimanded.
00:32:10He's shaken my confidence.
00:32:12It's all good.
00:32:12Just chill, bro.
00:32:14We need to decide how to do the lobster.
00:32:17All right.
00:32:17I think easy.
00:32:19What we do is we cut it down here.
00:32:22All right.
00:32:23Done.
00:32:23Half.
00:32:23Put some garlic butter on there.
00:32:25Let's grill it on and let's grill it.
00:32:27We decided to grill the lobster tails because we were running out of time.
00:32:31Just be careful.
00:32:33It's all right.
00:32:34No pressure.
00:32:35Just chill.
00:32:36At least they'll get on the plate.
00:32:37It was quicker.
00:32:39Might just.
00:32:40But grilling's a bit risky.
00:32:42Because they might be evenly cooked.
00:32:44Good.
00:32:44Good to go.
00:32:45Shooter G.
00:32:45That's going to go everywhere.
00:32:47All right.
00:32:48So eight minutes.
00:32:49Do the meat.
00:32:51The meat's been cooked in the sous vide.
00:32:54Got to dry them.
00:32:56Ready to sear in a hot pan.
00:32:57I want a really hot pan.
00:32:59This is grey and it needs to be really caramelised.
00:33:03Cooking steak for 12 people, it's a bit risky and it's a lot of work.
00:33:07So to speed up the process, we set up two camping burners.
00:33:11This way we can cook more at the same time.
00:33:13I don't know where the pan is.
00:33:15So wait for that to go really hot.
00:33:16Oh, shit.
00:33:18Oh.
00:33:19Woo.
00:33:19It's all right.
00:33:20My sauce overflows.
00:33:23It's a nice mess to clean.
00:33:27That pan's a bit.
00:33:28That's just going to burn.
00:33:29Yeah, it's going to be hot.
00:33:30I think we do it in here.
00:33:32Not this one.
00:33:32This pan's crap.
00:33:34One of them was really smoking, so it was like, oh my God, what are we going to do?
00:33:38I reckon we use the griddles and these are...
00:33:39No, no, no, no, not the griddles matter.
00:33:41I'm happy to do the meat.
00:33:41No, we need that pan.
00:33:43That pan's old and crap.
00:33:44That's why it was smoking the house.
00:33:45It'll burn the meat.
00:33:46Well, we need another pan.
00:33:48I think we use the griddles.
00:33:49We should have called ourselves only pan.
00:33:52That steak is already cooked.
00:33:54We need a flat pan so we can get that crust on the steak as quickly as possible.
00:33:59It needs a quick sear.
00:34:01I think we use the griddles.
00:34:04There was only one frying pan to crowd all these steaks,
00:34:07so the only option we had was to try on the griddle.
00:34:11They just need to be super, super hot.
00:34:14Just really press it down because it's...
00:34:16Yeah, yeah, I'm telling you.
00:34:17We are looking for 110,
00:34:20so there's a lot of added pressure to do well tonight,
00:34:23so I'm really anxious about that.
00:34:26Got it.
00:34:27I know it's stressful, but I think we've got to keep this momentum going.
00:34:31We've just actually got to caramelise and make them look like a real steak.
00:34:37This is the final instant restaurant of the round.
00:34:45So what I'm thinking is we go around the table
00:34:48and we give each other genuine first impressions.
00:34:52I don't know if this is a good idea, but sure.
00:34:55Mark and Tan.
00:34:56I looked at them and went, no offence, Mark,
00:35:00but I saw Tan and I was so scared.
00:35:03I was like, he can cook so much, I'm terrified.
00:35:07I didn't think Mark would talk as much as he does.
00:35:10No, Mark, you surprised us.
00:35:12Like, the fact that you keep talking, I'm like, wow.
00:35:1698% honesty from us,
00:35:18because you've still got to keep a couple percent close to your chest.
00:35:22Danielle and Marco,
00:35:24the moment we saw you,
00:35:26we were like, are these two brother and sister?
00:35:29How?
00:35:30How do we look like brother and sister?
00:35:35Love you, bro.
00:35:38Now to this guy.
00:35:40I thought you were a bit of a donkey, to be honest,
00:35:42because when we walked in,
00:35:44you had your little snake speech
00:35:47and me and her both, like, died of cringe.
00:35:50We both said,
00:35:51he definitely practised that in the mirror
00:35:53a couple of times before coming out here.
00:35:55I'd much rather be called a goat than a donkey,
00:35:58greatest of all time.
00:35:59Duh.
00:36:00And Maria and Bailey,
00:36:02we thought you were a couple to begin with.
00:36:05Didn't realise that Bailey is...
00:36:07Married.
00:36:08Bailey has a husband.
00:36:10Bailey's married.
00:36:11Bailey is married.
00:36:13Not to Maria.
00:36:14Ding, ding, ding, ding.
00:36:15These are the wedding bells.
00:36:17Oh, my God.
00:36:17I'm very white.
00:36:18I don't know.
00:36:22So, for a man called Surf and Turf,
00:36:25I fillet, lobster and truffle mash.
00:36:28For me, there's only two key areas they can get it wrong.
00:36:31Overcooked or undercooked meat
00:36:33on both the I fillet and the lobster.
00:36:36It can get a bit rubbery.
00:36:37Same with the I fillet.
00:36:39You don't want to overcook it.
00:36:40No one wants grey beef.
00:36:42Amy and Lara deciding to serve the meat master steak
00:36:45could be a really bad idea.
00:36:48I know exactly how the meat should be cooked
00:36:50and there's no hiding
00:36:52because that meat's going to be in plain sight.
00:36:55I'm really excited for this main.
00:36:57I'm hoping with the lobster
00:36:58that there's, like, a really nice garlic butter sauce,
00:37:01truffle mash.
00:37:02Delicious.
00:37:02I love truffle so much.
00:37:04After their entree,
00:37:05the girls have definitely proved that they can cook.
00:37:08It was one of the best dishes of the competition so far.
00:37:11So, really, we're expecting perfection.
00:37:13After the entree,
00:37:14you have to be worried that that's a lot of flavour.
00:37:18If they can bring the flavour into the main,
00:37:21we probably should start packing our bags.
00:37:25Honestly, I'm starting to freak out a bit.
00:37:27That entree was really one of the top entrees
00:37:30we've had in the whole competition, I think.
00:37:34We're screwed.
00:37:34It's as high as they can go.
00:37:37Yeah.
00:37:38It's as high as they can go.
00:37:40That pan is no good.
00:37:42So, with the griddle,
00:37:43all it's doing is it's just cooking in lines.
00:37:46Yeah.
00:37:47And the rest of it is grey,
00:37:48so it's not hot enough.
00:37:50I needed that consistent crust on each side,
00:37:53so it just wasn't happening.
00:37:56That's bad, man.
00:37:57No, no.
00:37:59What?
00:37:59No.
00:38:00We have to serve grey steak with lines on it
00:38:04because that's all we've got.
00:38:06This could send us packing.
00:38:07This is shit.
00:38:08Lobster's got to come out.
00:38:10Pull the rack up.
00:38:10We can just do it one by one so it doesn't...
00:38:13Ah.
00:38:16Panic has well and truly set in now.
00:38:19Yeah, we're going to have to...
00:38:20It's stuck.
00:38:21The wheels have fallen off.
00:38:22This is bad.
00:38:24Ah.
00:38:25This is fun.
00:38:26I'm out of the way, man.
00:38:29No, no.
00:38:33What are you doing?
00:38:35In Brisbane, it's kitchen chaos for Amy and Lara.
00:38:39I'm out of the way, man.
00:38:40As their main of surf and turf,
00:38:42I fillet, lobster and truffle mash...
00:38:45Yeah, we're going to have to...
00:38:46It's stuck.
00:38:46...teeters on the edge of disaster.
00:38:49Ah.
00:38:50Oh, wow.
00:38:50These guys are up and back.
00:38:52Shit.
00:38:53Time is running out.
00:38:54We need to get all the elements on the plate now.
00:38:56Let's just get this out.
00:38:58Goopy mess.
00:38:58All right, so I'm going to start piping this.
00:39:03Okay.
00:39:03I think when we go to the table,
00:39:05we just act like nothing's wrong.
00:39:06And this is how it's meant to look.
00:39:09I want you to put the steaks now on the asparagus.
00:39:13The eye fillets are going out
00:39:15without the searing and the crust that I wanted.
00:39:18Jesus Christ.
00:39:21This is chaos on a plate.
00:39:23Lobster on top.
00:39:25Oh, hang on.
00:39:26We need one more.
00:39:27You thought it was one.
00:39:29God.
00:39:30There's something that cooked on the bottom.
00:39:32We'll give it to someone who probably won't understand.
00:39:34We should have probably poached the lobster
00:39:36because they're all a bit uneven.
00:39:38This is expensive lobster,
00:39:40and we've stuffed this up.
00:39:43Truffle oil.
00:39:44Oh, man.
00:39:44And I'm doing wanky dots.
00:39:46And get some gold leaf.
00:39:47May as well.
00:39:47Okay.
00:39:48All right.
00:39:48Oh, no.
00:39:49Oh, God.
00:39:50Oh, God.
00:39:52I'm feeling what's on the plate is awful.
00:39:54I don't want to serve it.
00:39:55Oh, I don't want to stand there in front of them for this.
00:39:57I would never serve food like that in my life,
00:39:59and that I feel gutted.
00:40:01I'm dead.
00:40:13Bloody not with droga.
00:40:14May is served.
00:40:24Michael.
00:40:28This looks like one of the saddest pieces of meat
00:40:30I've ever seen in my life.
00:40:31It looks like roadkill.
00:40:34It's grey.
00:40:37Bye-bye.
00:40:37Perfect score.
00:40:43You can just sort of see the steak
00:40:45isn't really caramelised on the outside very much.
00:40:55This mushroom looks relaxing.
00:40:59This just looks a little bit average to me,
00:41:01but I don't want to be overconfident
00:41:04and get my hopes up.
00:41:05For our main,
00:41:21we wanted to serve up some luxury on the plate,
00:41:25but it just didn't go to plan.
00:41:28I'm devastated.
00:41:38I wish we'd never served it.
00:41:40Thank you, ladies.
00:41:41Thanks.
00:41:41Thanks.
00:41:42Look at me, son.
00:42:04It's like it's been boiled.
00:42:05Trying this main course,
00:42:08I'm really trying to find something
00:42:10that has gone well for them on this plate.
00:42:14I don't know.
00:42:15It's delicious.
00:42:16But I can't even find the words
00:42:18to explain the flavour.
00:42:22I don't know what I'm supposed to be tasting
00:42:24at the moment.
00:42:25Yours is a little bit more open than mine.
00:42:28It just seems like something's going wrong
00:42:30in the kitchen.
00:42:30It's a taste break.
00:42:32It's not the other.
00:42:38After everything that I've read online
00:42:40regarding Amy's cooking experience,
00:42:43I'm completely shocked right now.
00:42:45This is not celebrity-worthy food.
00:42:49I think they've done the biggest disservice
00:42:52to the eye fillet that anyone could ever do.
00:42:56It should have been seared on every side.
00:42:58It should have had a nice crust.
00:43:00The steak was probably the biggest letdown.
00:43:02It literally breaks my heart
00:43:04because for such a beautiful cut of meat
00:43:07to be treated this way,
00:43:08it's just plain disrespectful.
00:43:10I did actually like the sauce
00:43:12and I liked the mash.
00:43:13So when it was all together,
00:43:14I enjoyed the flavours of it.
00:43:16But overall, I think the dish
00:43:18was just missing a few things.
00:43:21It was average, you know,
00:43:22it was definitely lacking.
00:43:24Amy and Lara would be feeling
00:43:25absolutely heartbroken
00:43:26after dishing up this main.
00:43:28I think they'd be a bit embarrassed as well.
00:43:31It's almost like it's been boiled.
00:43:32There's no crust.
00:43:34There's nothing there.
00:43:36The meat, it's no medium-rare.
00:43:38The lobster is undercooked.
00:43:41I'm very disappointed
00:43:42because I'm hungry
00:43:43and I don't think I'm going to be able
00:43:45to finish my meal tonight.
00:43:46This competition is so important to us.
00:43:51We don't want to go home
00:43:52and like after main course,
00:43:53I feel like there is hope.
00:43:57I'm super happy that this is shit.
00:44:07Amy and Lara,
00:44:07for main course,
00:44:08you gave us surf and turf,
00:44:09eye fillet, lobster and truffle mash.
00:44:11You promised flavour bomb.
00:44:20That's exactly what we got.
00:44:24A bomb.
00:44:30Let's start with the beef.
00:44:31Mine was medium.
00:44:33Part of it was medium to well.
00:44:35Not really a crust on it.
00:44:38What that beef needed,
00:44:39a bit of carbonisation
00:44:41a bit of crust,
00:44:43a bit of salt and pepper,
00:44:45based with butter,
00:44:46garlic and thyme,
00:44:48medium rare.
00:44:50The sauce,
00:44:51it's more sauce
00:44:52like I would put on a piece of salmon,
00:44:54more than a steak.
00:44:56The lobster tails,
00:44:59mine,
00:45:00were paracooked,
00:45:01semi-cooked.
00:45:02The mash,
00:45:03it was a bit gluey.
00:45:05This is like a menu
00:45:06where you decided to give us
00:45:08all the most expensive stuff
00:45:09we can get
00:45:10and put it on one plate.
00:45:12This is like a week's wages
00:45:13for some people.
00:45:14And it's quite annoying
00:45:15when you treat it this way.
00:45:19Pretty disappointing, ladies.
00:45:20I think you know it yourselves.
00:45:22A bit of panic in the kitchen.
00:45:24The wheels falls off
00:45:25and then
00:45:26hard to get back on track,
00:45:27isn't it?
00:45:27Yeah.
00:45:29I'm feeling mortified.
00:45:31I'm embarrassed.
00:45:32This is so humiliating.
00:45:35Taser me now.
00:45:37I think you're going to have to deliver
00:45:39an amazing dessert
00:45:40if you understand this competition, ladies.
00:45:42So please,
00:45:43dust yourself up
00:45:44and get back in there
00:45:46and deliver.
00:45:48Oh, yeah.
00:45:48Here's guys.
00:45:50Thank you, guys.
00:45:56Come here.
00:45:57Don't be an idiot.
00:45:59We're both a bit upset.
00:46:01Personally,
00:46:01being a private cook,
00:46:02I was devastated
00:46:03and humiliated
00:46:04and I felt
00:46:04very small
00:46:05and awful.
00:46:07Hey,
00:46:07you make me cry.
00:46:08We were going for luxury.
00:46:09We really wanted
00:46:10to treat everyone
00:46:12and it just didn't
00:46:13go down that way.
00:46:14I just want to make sure
00:46:15that I didn't
00:46:17this up for you.
00:46:18You're not going to
00:46:19it.
00:46:19It's for us, mate.
00:46:21Ultimately,
00:46:22we are
00:46:22Team Amy and Lara
00:46:23from Queensland.
00:46:24You've got to pick each other up
00:46:25and just try
00:46:26and keep positive.
00:46:28All we can do
00:46:28is redeem ourselves
00:46:29and get this dessert cracking.
00:46:31Can we do it?
00:46:32Yes, we can.
00:46:33We're not going to throw
00:46:33in the towel just yet.
00:46:35Coming up.
00:46:36Let's get some
00:46:37redemption
00:46:38on the road here.
00:46:39With just one
00:46:40more dish to serve.
00:46:41This dessert
00:46:42needs to be perfect.
00:46:44We need Maria
00:46:44and Bailey
00:46:45to go home.
00:46:46Which team
00:46:47will be leaving
00:46:48the competition?
00:46:49The flavours
00:46:50didn't marry.
00:46:51I actually disagree
00:46:52with Michael.
00:46:53Anything can happen here.
00:46:55One of us
00:46:56will be going
00:46:56home tonight.
00:46:58You are
00:46:58eliminated
00:46:59from My Kitchen Rules.
00:47:05After a disastrous
00:47:07main course,
00:47:08Amy and Lara's
00:47:09only plan
00:47:10to avoid elimination
00:47:11is to deliver
00:47:13a knockout dessert.
00:47:16Chill out, dude.
00:47:17Let's finish this.
00:47:18Let's get some redemption
00:47:19on the road here.
00:47:20For dessert,
00:47:21we're serving white chocolate
00:47:22and passion fruit cheesecake.
00:47:24So the cheesecakes
00:47:25are done, Lara.
00:47:26We just need to
00:47:27unmold them
00:47:27and see if they're set.
00:47:29Here we go.
00:47:30So...
00:47:31Moment of truth.
00:47:33Perfect.
00:47:34And that's full
00:47:35of passion fruit.
00:47:36We're doing
00:47:37a little play on it.
00:47:38It's an upside down
00:47:39cheesecake
00:47:39and you have to
00:47:40just use the back
00:47:41of your spoon
00:47:41to smash it
00:47:43and there's lots
00:47:44of passion fruit,
00:47:45white chocolate
00:47:46and finger lime
00:47:47just for those little pops.
00:47:49I wanted something poppy.
00:47:50It's a big deal now
00:47:51to deliver this.
00:47:52The cheesecakes
00:47:53were made in prep time
00:47:54so we've got some time
00:47:55to play around
00:47:56and see what we can do
00:47:57to really step us up a notch.
00:47:59I'm going to make a crumble
00:48:01to put on top.
00:48:03So I've got macadamia nuts,
00:48:05black sesame seeds,
00:48:07chilli powder,
00:48:08soy
00:48:08and I'm going to roast that.
00:48:11This spicy macadamia crumble,
00:48:14everyone might think,
00:48:15well, this is a bit crazy
00:48:16but we want to step it up.
00:48:20We work on the fly, you know.
00:48:23And I think we might have a go
00:48:24at a kaffir lime dust.
00:48:26I could give that a go.
00:48:27It's kaffir lime,
00:48:29bit of zest
00:48:29and a little bit of sugar.
00:48:31Chop the crap out of it.
00:48:32We've got redemption here.
00:48:34We can turn this around.
00:48:36This dessert is the dish
00:48:37that could keep us
00:48:38in this competition.
00:48:51I love cheesecake.
00:48:53I'm expecting a biscuit crumb
00:48:55and they will have to make
00:48:56them from scratch
00:48:57so hopefully they nail those.
00:48:58As they're doing like a biscuit base,
00:49:00obviously you want it to be thin,
00:49:02not too thick
00:49:03but it's a very simple dessert
00:49:05so they need to nail everything on it
00:49:07to get a high score
00:49:08because it is just a cheesecake.
00:49:10They need to serve
00:49:11the most amazing cheesecake
00:49:12I've ever had in my life.
00:49:14It needs to have
00:49:15the most beautiful flavour
00:49:16and that base
00:49:17needs to blow my mind.
00:49:20I really like white chocolate
00:49:22and passion fruit together
00:49:23and I really like cheesecake too
00:49:25so I'm hoping this is a really good one.
00:49:28All right, so who's ahead?
00:49:31If they nail it,
00:49:33I think they'll be safe.
00:49:34They had probably higher highs
00:49:36and lower lows
00:49:37than what Maria and Bailey did.
00:49:38They were more consistently
00:49:39on a more average scale.
00:49:41Weighing up the dishes
00:49:42that the girls have done so far,
00:49:44I still think they're slightly ahead
00:49:46just because their entree was so solid.
00:49:48However,
00:49:49I definitely don't think
00:49:51they're too far ahead
00:49:52of Maria and Bailey.
00:49:53This dessert
00:49:54is going to really be the test
00:49:55to see who goes on top.
00:49:57Yes, I think
00:49:59they really need to nail that
00:50:00in order for us
00:50:02to forget
00:50:03the main.
00:50:05I think tonight
00:50:05is all going to come down
00:50:07to dessert
00:50:07and hopefully
00:50:09it will be the end
00:50:11for Amy and Lara
00:50:11and not us.
00:50:13I'm hoping
00:50:14for a disaster.
00:50:16Hey, gently.
00:50:24We're plating up our dessert.
00:50:26It's our final dish.
00:50:27Right, you just do
00:50:28the sprinkle thing.
00:50:30Let's go.
00:50:31This is us
00:50:33on a plate again.
00:50:35Nuts.
00:50:36We're experimenting
00:50:37with flavours.
00:50:39We're keeping a classic
00:50:39but we're just
00:50:40tweaking it a little.
00:50:41We've got sweetness,
00:50:43salty, spicy.
00:50:45No more wanky dots.
00:50:46How do you want
00:50:47this lime dust?
00:50:49Why don't we just
00:50:49sprinkle it on top?
00:50:50Yeah, that's good.
00:50:51Last minute decision.
00:50:52It brings a bit of colour.
00:50:54It could be risky.
00:50:55So we want them
00:50:56to smash into it
00:50:57and Bob's your uncle.
00:50:59What worries us
00:51:00most about a dessert course
00:51:01is if the crust
00:51:03is too thick.
00:51:04It'll be too hard
00:51:05to smash.
00:51:06So we want them
00:51:07to have an element
00:51:08of surprise.
00:51:09Just smash it.
00:51:10Have some fun.
00:51:11I think we can do it
00:51:12and this will get us
00:51:14first.
00:51:14This is for Colin
00:51:15and this one's for Manu.
00:51:27Dessert is served.
00:51:34Serving the judges
00:51:36our final dish
00:51:37of the night.
00:51:38We've still got a chance
00:51:40in this competition.
00:51:42Beautiful.
00:51:43We had a great start
00:51:44with our entree.
00:51:45We copped it
00:51:46with the main
00:51:47but we're hoping
00:51:48that this dessert
00:51:49will be enough
00:51:50for us to beat
00:51:51Maria and Bailey.
00:51:52It's an upside down
00:52:02cheesecake.
00:52:02It's an interesting
00:52:03concept.
00:52:04Yeah.
00:52:04Different.
00:52:05I don't know
00:52:06what the nuts
00:52:06are doing here
00:52:07but hopefully
00:52:09it matches the taste
00:52:10and it all sings
00:52:10together well.
00:52:14It's presented
00:52:15to better than
00:52:16I was expecting.
00:52:17I'm nervous.
00:52:19If this dessert
00:52:20tastes as good
00:52:21as entree
00:52:22we probably
00:52:23will be going
00:52:24home tonight.
00:52:34After cracking
00:52:36under pressure
00:52:36with their main
00:52:37course
00:52:37Amy and Lara
00:52:39are hoping
00:52:40their passion fruit
00:52:41and white chocolate
00:52:41cheesecake
00:52:42is a smash hit.
00:52:44This dessert
00:52:45is our final
00:52:46chance
00:52:47to stay
00:52:48in the competition.
00:52:50A lot's riding
00:52:50on it.
00:52:51Have you got
00:52:52any advice
00:52:53to eat this?
00:52:54Yes.
00:52:55Well,
00:52:55have fun with it.
00:52:57Just use the back
00:52:57of your spoon
00:52:58smash it like a pinata.
00:53:00Ooh.
00:53:00They look like
00:53:20they're hitting
00:53:20a rock.
00:53:21Thank God.
00:53:26It worked.
00:53:27That's awesome.
00:53:28This dish is unconventional
00:53:39just like us.
00:53:41There's a risk
00:53:41the flavours don't work
00:53:42for some people
00:53:43but we have to back
00:53:44ourselves.
00:53:49Thanks ladies.
00:53:51Take a break
00:53:51and we'll call you
00:53:52back for our final
00:53:53critiques.
00:53:56Bon appétit.
00:54:06We got told
00:54:06it was like a pinata.
00:54:08Had to more so
00:54:09hammer it.
00:54:11It's clear
00:54:12that the base
00:54:14is super thick.
00:54:24Why is it spicy?
00:54:25I think it's a nut.
00:54:26I feel like it's a nut.
00:54:28This is the most
00:54:30bizarre cheesecake
00:54:33that I have experienced
00:54:34in my life.
00:54:37Why was it spicy?
00:54:39I thought it was
00:54:49quite a bit
00:54:50bizarre combination
00:54:51with the flavours
00:54:51but I think
00:54:53I really like
00:54:54the passion fruit
00:54:55filling.
00:54:56I like the flavours
00:54:57personally.
00:54:59This cheesecake
00:54:59is very interesting.
00:55:01There's definitely
00:55:01something really
00:55:01out there
00:55:02so it kind of
00:55:03feels like
00:55:03it matches
00:55:05the girls.
00:55:05The flavours
00:55:07on my plate
00:55:08just didn't
00:55:09marry.
00:55:11In fact
00:55:11I think
00:55:12they could be
00:55:13filing for divorce.
00:55:15The nuts
00:55:15with the
00:55:16spiciness
00:55:17to them
00:55:18and the cheesecake
00:55:19together
00:55:20I don't think
00:55:21they combined well.
00:55:22I mean
00:55:22they promised
00:55:23flavour punch
00:55:24but it's not
00:55:25just throw it
00:55:26all in there
00:55:26and whatever.
00:55:28I actually
00:55:29disagree with
00:55:29Michael.
00:55:30There's a lot
00:55:31of elements
00:55:31but the nuts
00:55:33I think they
00:55:33actually do
00:55:34match well.
00:55:35I think
00:55:36I like it.
00:55:37I like the
00:55:38texture of
00:55:39the nut
00:55:39but I think
00:55:42the base
00:55:42was definitely
00:55:43too thick.
00:55:44They wanted
00:55:44us to smash
00:55:45it and you
00:55:46know
00:55:46get that
00:55:46surprise
00:55:47but we
00:55:47were just
00:55:47hammering
00:55:49at it.
00:55:50Yes
00:55:51I think
00:55:52if they
00:55:53were to
00:55:53be safe
00:55:54they had
00:55:56to pull
00:55:57out
00:55:57the most
00:55:58amazing
00:55:58white
00:55:59chocolate
00:55:59and
00:55:59passion
00:56:00fruit
00:56:00cheesecake
00:56:00which
00:56:01for my
00:56:02opinion
00:56:02it did
00:56:03not
00:56:03happen.
00:56:03we
00:56:05are
00:56:05feeling
00:56:06slightly
00:56:07confident
00:56:08after this
00:56:09that we
00:56:10might just
00:56:11make it
00:56:11through this
00:56:12round of the
00:56:12competition
00:56:13but the
00:56:14critique from
00:56:15the judges
00:56:15it could
00:56:15surprise us
00:56:16I mean
00:56:17this is the
00:56:18last instant
00:56:18restaurant
00:56:19that we're
00:56:19going to
00:56:19do
00:56:20anything
00:56:21can happen
00:56:21here
00:56:22with all
00:56:25three courses
00:56:26complete
00:56:27it's now
00:56:28time for
00:56:29each team
00:56:29to score
00:56:30Amy and
00:56:30Lara's
00:56:31instant
00:56:31restaurant
00:56:32out of
00:56:33ten
00:56:33everything
00:56:35was so
00:56:35bold
00:56:36like their
00:56:37personality
00:56:38and very
00:56:38confused
00:56:39so for
00:56:40entree
00:56:40we had
00:56:40the ceviche
00:56:41beetle leaf
00:56:42this entree
00:56:43was insane
00:56:44when they
00:56:44brought this
00:56:44out
00:56:44I was
00:56:45so impressed
00:56:46the ceviche
00:56:48had a really
00:56:48good flavour
00:56:49in it
00:56:49it was
00:56:50beautiful
00:56:51the pork
00:56:52crackling
00:56:52and the ceviche
00:56:53it's not
00:56:54really a
00:56:54common
00:56:55combo
00:56:56but I
00:56:57think it
00:56:57worked
00:56:57for Maine
00:56:59the surf
00:56:59and turf
00:57:00it was
00:57:03inedible
00:57:03for me
00:57:04it was
00:57:04dirt
00:57:04it let down
00:57:06from an
00:57:07entree
00:57:07so high
00:57:08the steak
00:57:09was
00:57:10completely
00:57:11ruined
00:57:11there was
00:57:13no
00:57:13char to
00:57:14it
00:57:14the lobster
00:57:16was
00:57:16definitely
00:57:17unevenly
00:57:17cooked
00:57:17not the
00:57:19best dish
00:57:20overall
00:57:20white chocolate
00:57:21and passion
00:57:22fruit cheesecake
00:57:22the biscuit
00:57:25base
00:57:25way too
00:57:26thick
00:57:26it wasn't
00:57:27enjoyable
00:57:28at all
00:57:28why was it
00:57:29spicy
00:57:30I really
00:57:31don't know
00:57:31this dish
00:57:32was the
00:57:33girls on a
00:57:33plate
00:57:34but I feel
00:57:35like there
00:57:35was a lot
00:57:35of critiques
00:57:36at the table
00:57:36that were
00:57:36quite harsh
00:57:37the dessert
00:57:38definitely
00:57:38had issues
00:57:39but I
00:57:40actually
00:57:40didn't mind
00:57:41the flavours
00:57:41too
00:57:41I definitely
00:57:42think
00:57:42they've
00:57:43still got
00:57:43a chance
00:57:44we're
00:57:44scoring for
00:57:45tonight
00:57:45can really
00:57:46make or
00:57:46break us
00:57:47in this
00:57:47competition
00:57:48it's
00:57:48us or
00:57:49them
00:57:49lock in
00:57:50seven
00:57:50lock in
00:57:50seven
00:57:51done
00:57:51I think
00:57:52it's
00:57:53pretty
00:57:53close
00:57:54I'm so
00:57:54nervous
00:57:55I'm happy
00:57:56with a
00:57:56six
00:57:56lock in
00:57:57a six
00:57:57six it
00:57:58is
00:57:59what do you
00:57:59want to do
00:58:00I mean
00:58:00it was
00:58:01average
00:58:02bad food
00:58:03I'm happy
00:58:04with a
00:58:04five
00:58:05I think
00:58:05that
00:58:05counteracts
00:58:06between
00:58:07the good
00:58:07dish
00:58:07and
00:58:08the main
00:58:08being
00:58:09mid
00:58:09overall
00:58:09I'm thinking
00:58:10either
00:58:11a four
00:58:12or maybe
00:58:12they
00:58:13scraped
00:58:13through
00:58:13the five
00:58:14I believe
00:58:16that
00:58:16Marie and
00:58:16Bailey are
00:58:17safe
00:58:17at this
00:58:17stage
00:58:18all right
00:58:18lucky
00:58:19on a
00:58:19five
00:58:19let's
00:58:19go to
00:58:19the five
00:58:20we want to
00:58:21stand in
00:58:21the competition
00:58:21yes I think
00:58:23we're going to have to do
00:58:23three or four
00:58:24yeah I agree
00:58:25but I'll leave it up to you
00:58:26for the final
00:58:27this is our last chance
00:58:29to get through
00:58:30to HQ
00:58:31if we were ever going to be
00:58:32strategic
00:58:32it's now
00:58:33and we can also be pretty fair
00:58:36and this wasn't great
00:58:38so we score Amy and Lara
00:58:41a three
00:58:42three is maybe a little bit much
00:58:44just maybe by one point
00:58:45but one point could keep us in the competition
00:58:48so we're going to do whatever it takes
00:58:49I'm nervous at this stage
00:58:52to stay in this competition
00:58:54we have to score higher than 62
00:58:56let's face the music
00:58:57it could go either way
00:59:00you know
00:59:00at the start of the day
00:59:02we were aiming for 110
00:59:03and now
00:59:05all we hope for
00:59:06is just one point
00:59:07above Maria and Bailey
00:59:09one of the teams will go home tonight
00:59:21it's either Maria and Bailey
00:59:22or Lara and I
00:59:24it's ride or die
00:59:25and we're not ready to go home
00:59:27at this point of the competition
00:59:33I'm going to go home tonight
00:59:33and I'm going to go home tonight
00:59:34and I'm going to go home tonight
00:59:35and I'm going to go home tonight
00:59:35Amy and Lara
00:59:36first
00:59:38what a rollercoaster of a night
00:59:40thank you for having us
00:59:43at your crazy
00:59:45pink
00:59:45instant restaurant
00:59:47only pants
00:59:48now it's time to find out
00:59:50where you stand
00:59:51in this competition
00:59:52Maria and Bailey
00:59:55at this point of the competition
00:59:57you find yourselves
00:59:59at the bottom
01:00:00of the leaderboard
01:00:01with 62 points
01:00:03that means you are in danger
01:00:07of being eliminated
01:00:08from my kitchen rules
01:00:10tonight
01:00:11can you please stand
01:00:14and take your place
01:00:15next to Amy and Lara
01:00:17it feels embarrassing
01:00:19to stand up here
01:00:20yeah
01:00:20like that's the best way to put it
01:00:21it's a horrible feeling
01:00:23we have what it takes
01:00:25to win this competition
01:00:26hopefully
01:00:27we're not the ones
01:00:29that we're going home
01:00:30Amy and Lara
01:00:32it's time for your scores
01:00:33the guest teams
01:00:36have given you
01:00:37a combined score of
01:00:3826 out of 50
01:00:42wow
01:00:43we had 28 points
01:00:49we're 2 points ahead
01:00:50however it's still very close
01:00:52no but on the flip side
01:00:532 points could be the thing
01:00:55between us and elimination
01:00:56true
01:00:58now it's our turn
01:00:59we'll score each dish
01:01:00out of 10
01:01:01Amy and Lara
01:01:04for entree
01:01:05ceviche
01:01:06bitter leaf
01:01:07with pork crackling
01:01:09and peanut relish
01:01:10I absolutely love that dish
01:01:12it was full of flavour
01:01:15juicy
01:01:16crunchy
01:01:17good acidity
01:01:19bit of sweetness
01:01:20there was a lot going on
01:01:22but it all worked together
01:01:23you promised a flavour explosion
01:01:27and that's exactly what we got
01:01:29my fish was a little bit soft
01:01:32but overall
01:01:34love the dish
01:01:35and the crackling
01:01:36just crowned off that little morsel
01:01:38so for your entree tonight
01:01:41I score you
01:01:42an 8
01:01:44the score I'm giving you
01:01:48for your entree
01:01:49is a 9
01:01:52I think they're good numbers
01:01:55and this is a great start for us
01:01:57we didn't get an 8 or a 9
01:02:00at all for our second cook
01:02:02it's not looking good for us
01:02:04right now
01:02:04Amy and Lara
01:02:07for main course
01:02:07surf and turf
01:02:08high fillet lobster
01:02:09and truffle mash
01:02:10as you know
01:02:12that was a little bit of a disaster
01:02:15the beef wasn't done properly
01:02:18with a nice
01:02:19caramelous crust on the outside
01:02:20and no seasoning
01:02:22the white wine sauce
01:02:23was a strange sauce
01:02:25to pair up with this dish
01:02:28unfortunately
01:02:29inconsistencies cooking up that lobster
01:02:32mine was undercooked
01:02:34the mash was overworked
01:02:38the score I'm giving you for your main course
01:02:41and fortunately it's a 3
01:02:46I felt sick
01:02:50I just felt so embarrassed
01:02:52yeah it really hurt
01:02:54they got a 3 from Manu
01:02:57we got a 7
01:02:58I don't want to get too excited
01:03:00yes
01:03:00come on Colin
01:03:01Colin
01:03:02for your main course tonight
01:03:05I score you
01:03:07a 2
01:03:08oh shit
01:03:14yeah I just
01:03:16feel like a bit of a clown
01:03:17we had a great entree
01:03:19the main obviously no good
01:03:21I think we could
01:03:22pick up a bit of slack
01:03:23with this dessert
01:03:24alright ladies
01:03:27for dessert
01:03:29you serve us
01:03:30white chocolate
01:03:31and passion fruit cheesecake
01:03:32this dessert
01:03:34represents you
01:03:35very well
01:03:37fun
01:03:38playful
01:03:39with a hard shell
01:03:41on the outside
01:03:41but soft in the center
01:03:43but confusing
01:03:45the trouble for me was
01:03:48the spicy
01:03:50roast nuts
01:03:51on the top
01:03:51and
01:03:53a café lime leaf
01:03:54that was
01:03:55in the mix as well
01:03:56which was a little strange
01:03:57I think you should have
01:04:00really concentrated
01:04:01on the technique
01:04:02part of this dessert
01:04:03is trying to be
01:04:04too playful with it
01:04:06the filling
01:04:08I quite liked
01:04:08I thought it was
01:04:10quite refreshing
01:04:10I liked the white chocolate
01:04:11and the lightness
01:04:12I just wanted more of it
01:04:13and then I think
01:04:14the nuts would have worked
01:04:15if we had it had more filling
01:04:17but we didn't have enough filling
01:04:18to counterbalance the nuts
01:04:20I love the play
01:04:22of turn the cheesecake over
01:04:24and you smash it
01:04:25unfortunately we couldn't
01:04:26really break it
01:04:27because it was a little bit thick
01:04:28it was better
01:04:31in your main course
01:04:32so for this
01:04:35I score you
01:04:36a five
01:04:39the scone giving you
01:04:44four of your dessert
01:04:45is a five
01:04:50Amy and Lara
01:04:56that leaves you
01:04:59with a grand total score of
01:05:00just 58
01:05:05sorry to say
01:05:10well that leaves you
01:05:11last on the leaderboard
01:05:13you are eliminated
01:05:15you are eliminated
01:05:15from my kitchen rules
01:05:17this is like gobsmacking
01:05:21we're shocked
01:05:22like
01:05:22oh
01:05:23yeah
01:05:25they did not save the best
01:05:27for last
01:05:28it's like
01:05:30it's like just
01:05:30mortified
01:05:31embarrassed
01:05:31yeah
01:05:31gutted
01:05:32Amy and Lara
01:05:33the pressure of the night
01:05:35clearly
01:05:36was too much
01:05:37to overcome
01:05:38but
01:05:39and I have no doubt
01:05:41that you are great cooks
01:05:43so please
01:05:44keep sharing your love
01:05:46and skills
01:05:48with friends
01:05:49and family
01:05:49au revoir
01:05:50and good luck
01:05:52thanks
01:05:53thank you
01:05:54I'm proud of what we achieved
01:05:56even if it wasn't perfect
01:05:58woo
01:06:03let's go
01:06:04gate crashes
01:06:06are going home
01:06:07well
01:06:08that means
01:06:08Maria and Bailey
01:06:09you are safe
01:06:10and you will fight on
01:06:11for the title
01:06:12of my kitchen rules champion
01:06:14congratulations
01:06:16we did it
01:06:19we feel amazing
01:06:20yes
01:06:21we're definitely relieved
01:06:23that we have another chance
01:06:25going to the kitchen headquarters
01:06:27is huge for us
01:06:28this is the reason
01:06:29why we are here
01:06:30I mean
01:06:31we have already
01:06:32learned so much
01:06:34throughout this competition
01:06:35we'll see you
01:06:37in kitchen headquarters
01:06:38goodnight
01:06:40it's time to step it up now
01:06:44the other teams
01:06:45better watch out
01:06:47next time
01:06:51the competition
01:06:53steps up a gear
01:06:54as the teams
01:06:56enter kitchen HQ
01:06:57for the very first time
01:06:59oh my god
01:07:00we have a 1 in 7 chance
01:07:02to win MKR
01:07:04and 7's my favourite number
01:07:05so that's a lucky sign
01:07:07but first
01:07:08they will have to survive
01:07:10the pick a fridge challenge
01:07:12surprise
01:07:13no
01:07:14we got stitched up
01:07:16teams go head to head
01:07:19smells like elimination
01:07:20smells like victory
01:07:21babes
01:07:22in their toughest challenge yet
01:07:25the pressure is on
01:07:27fuck I don't need that hecticness
01:07:28it's not looking good bro
01:07:29it's not looking good
01:07:30come on
01:07:31more minutes
01:07:32babe
01:07:32babe
01:07:33more
01:07:33more
01:07:34before critiquing each other's food
01:07:36at the tasting table
01:07:39finally I can tell everyone
01:07:40what I think to their face
01:07:42I'm hoping that's not all you've got in your arsenal
01:07:44bro what are you doing
01:07:45I don't really like it personally
01:07:47I think it's just a garnish on top
01:07:49I don't really care about my opinion
01:07:52which two teams will face the elimination cook-off
01:07:57I just want them to rip the band-aid off
01:08:00hope it's not us
01:08:02but it's a bounty-free
01:08:09I know you and I don't need you know
01:08:10and feel free to go
01:08:12and put my children on top
01:08:13I think it's just a dirty word
01:08:14and that means the 끼-off
01:08:15I don't want them to stop
01:08:19although I don't need any believe in people
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