My Kitchen Rules Season 15 Episode 13

Reality Realm US

My Kitchen Rules Season 15 Episode 13  #MyKitchenRules #RealityRealmUS Reality Realm US

Transcript

00:00:00Previously, after two rounds of instant restaurants,

00:00:06nine teams of home cooks became seven,

00:00:10including Anne and Marie and Justin and Will,

00:00:14who were fast-tracked through the competition.

00:00:17We're ready to roll. Yeah.

00:00:19Tonight, the competition steps up a gear

00:00:23as the teams enter Kitchen HQ for the very first time.

00:00:28Oh, my God.

00:00:29We have a one-in-seven chance to win MKR,

00:00:32and seven's my favourite number, so that's a lucky sign.

00:00:35But first, they will have to survive the Pick a Fridge Challenge.

00:00:41Surprise!

00:00:42No!

00:00:43We got stitched up.

00:00:45Teams go head-to-head.

00:00:47Smells like elimination.

00:00:49Smells like victory, babes.

00:00:51In their toughest challenge yet.

00:00:53The pressure is on!

00:00:55Look, I don't need the hecticness.

00:00:57Not looking good, bruv. Not looking good.

00:00:58Not looking good?

00:00:59Come on! One minute!

00:01:00Bay, bay, bay, bay! More, more!

00:01:03Before critiquing each other's food at the tasting table.

00:01:07Finally, I can tell everyone what I think to their face.

00:01:10I'm hoping that's not all you've got in your arsenal.

00:01:13Bro, what are you doing?

00:01:14I don't really like it, personally.

00:01:16I think it's just a garnish on top.

00:01:18I don't really care about Mark's opinion.

00:01:21Which two teams will face the elimination cook-off?

00:01:26I just want them to rip the band-aid off.

00:01:29I hope it's not us.

00:01:31The Logan Bogans has made it to HQ.

00:01:51The Logan Bogans have made it to HQ.

00:02:00The other teams definitely didn't think we were going to make it this far, but it just

00:02:03feels so good to be here.

00:02:04And to prove everyone wrong.

00:02:05Oh my God.

00:02:06Look at this man.

00:02:07Oh my God.

00:02:08It was good.

00:02:09Yeah, it's good to be back.

00:02:10Hey, Buzz.

00:02:11Buzz, it's the real sidebar.

00:02:14We topped the first round of Instant Restaurants, which meant that we could skip the second round

00:02:18and now we're here at HQ.

00:02:19I'm super pumped now the competition has really begun.

00:02:23Mum, quick.

00:02:24Oh, are you crying?

00:02:27I have been watching this show for 15 years now.

00:02:31You feel me?

00:02:32Yeah.

00:02:33Oh my gosh.

00:02:34This is my station.

00:02:35What?

00:02:36There's his angle.

00:02:37This is nice.

00:02:38Oh my God.

00:02:39This is me?

00:02:40What?

00:02:41Honestly, it's been a dramatic journey to get here.

00:02:45It's like a real kitchen.

00:02:46It is a real kitchen.

00:02:48But we're still here, baby.

00:02:50Hey, Justin.

00:02:51How are you?

00:02:52The competition has definitely gone up a level now.

00:02:55We've got two teams that scored really well.

00:02:57They've had a break.

00:02:58So they're definitely going to be big threats coming in.

00:03:00Are we excited?

00:03:01Yeah, we're pumped.

00:03:02We're pumped.

00:03:03Good evening, Mosque.

00:03:05Hey!

00:03:06Hey!

00:03:07Hey!

00:03:08Hey!

00:03:09Hey!

00:03:10Hey!

00:03:11Hey!

00:03:12Hey!

00:03:13Hey!

00:03:14Hey!

00:03:15Hey!

00:03:16Hey!

00:03:17Hey!

00:03:18Hey!

00:03:19Hey!

00:03:20Hey!

00:03:21Hey!

00:03:42So that's a lucky sign.

00:03:44Justin and Will, welcome back, boys.

00:03:47Hey, boys.

00:03:48Straight through to Kitchen Headquarters.

00:03:50You're looking very relaxed.

00:03:52No, no, we're not relaxed at all.

00:03:54You missed some amazing food.

00:03:56You got some tough competition.

00:03:58I hope you practiced.

00:04:00We got a fair bit of practicing,

00:04:02even though the kids were nipping in our heels.

00:04:03So you topped your group with a total of 79.

00:04:08But here is a fun fact.

00:04:10All the gay crushers here beat your score.

00:04:17Mark and Tan, what did you get?

00:04:1980.

00:04:19Daniela Marco?

00:04:21We got 84, which was amazing

00:04:22because it was much higher than everyone else.

00:04:26Is it new dog in town?

00:04:31We definitely have something to prove today.

00:04:33We've gone away for a couple of weeks.

00:04:35We've practiced,

00:04:36and we've wanted to keep that position as top dogs.

00:04:39So we're ready to deliver.

00:04:41Yep.

00:04:43We promised the winner of each round an advantage.

00:04:48Daniela Marco,

00:04:49as the highest scoring team overall with 84,

00:04:53your amazing meal in your own kitchen

00:04:55has given you

00:04:57the day of cooking in our kitchen.

00:05:01It's such an advantage getting to watch everyone from the sidelines.

00:05:09So we're just really wanting to see every team's dynamic.

00:05:12Yeah, and also maybe finding out where everything is located in the kitchen.

00:05:16That's right.

00:05:19Let's get into it.

00:05:20Today you'll be cooking in two rounds.

00:05:22Three teams in round one

00:05:24cooking a main

00:05:25and three teams in round two

00:05:28cooking a dessert.

00:05:30The two weakest teams

00:05:32will face each other

00:05:34in an upcoming

00:05:36elimination cook-off.

00:05:38Great!

00:05:39Oh my god.

00:05:42It's so scary.

00:05:44But it gives me motivation

00:05:45to make sure that we're not in that bottom two.

00:05:48Justin and Will.

00:05:50Yes, sir.

00:05:52You topscored the first instant restaurant round,

00:05:54earning yourself an advantage.

00:05:58You get to choose which course

00:06:01you and every other team

00:06:04will be cooking.

00:06:05That's a flippin' big advantage

00:06:11because we're good at dessert

00:06:13but we are known for our mains.

00:06:16And they could use that against us.

00:06:17They could.

00:06:18Yes, not looking forward to this one.

00:06:20We could be in trouble.

00:06:24Why don't you take a step back

00:06:26and have a little moment to strategise?

00:06:29This is an important decision for us.

00:06:30There will be strategy in it

00:06:31based on what we saw

00:06:32in the first round of instant restaurants.

00:06:34What do you reckon?

00:06:34Like the right thing.

00:06:36Well, yeah.

00:06:37Yeah, yeah.

00:06:38Emerson.

00:06:39Emerson.

00:06:39The other three desserts.

00:06:41Riley's amazing at desserts

00:06:43and Lowell and Lil,

00:06:45I feel like Lowell is more geared towards desserts

00:06:47so they're both doing mains tonight.

00:06:50It's an opportunity for them to grow.

00:06:53Okay, Justin and Will,

00:06:54we'll start with you guys.

00:06:55What are you cooking?

00:06:56We'll be cooking a main.

00:06:58That was surprising.

00:07:00I think it's our strong point,

00:07:02to be honest.

00:07:03Slightly above dessert,

00:07:04just slightly.

00:07:06All right.

00:07:08Who's next to cook a main course?

00:07:11Lowell and Lil.

00:07:12Lowell and Lil.

00:07:13You happy with that, ladies?

00:07:14Yeah.

00:07:15Yeah, I'm happy with that.

00:07:16Okay, so who's the last team to cook main course?

00:07:22Michael and Riley.

00:07:23Yes!

00:07:23We got it.

00:07:28Riley doesn't look so happy, hey?

00:07:30Well, like, obviously,

00:07:32we've always got high schools and all desserts,

00:07:33so I was hoping to do desserts.

00:07:35Well, I think it gives us a great opportunity

00:07:36to show these guys that they picked the wrong team

00:07:40to go head-to-head with.

00:07:41I feel completely fine

00:07:43because I'm the meat master.

00:07:46That way I can showcase my skills

00:07:47and who knows,

00:07:49there might be a 10 up my sleeve.

00:07:50I feel sick.

00:07:52So that means Anne and Marie,

00:07:54Mark and Tan,

00:07:55Marie and Bailey,

00:07:56you will be serving up desserts.

00:07:58No!

00:07:59We got stitched up!

00:08:00We got stitched!

00:08:01They've given us dessert deliberately.

00:08:03They wanted to showcase their strength,

00:08:05which is main's.

00:08:05And that's cool,

00:08:06but it's an honour.

00:08:07They clearly think we're competition.

00:08:08Yeah!

00:08:08All right.

00:08:12Dessert teams and safe team,

00:08:14Daniel and Marko,

00:08:15head up to the mezzanine.

00:08:16Let's go.

00:08:17Thank you, Marko.

00:08:19I'm so excited

00:08:21to be watching the meat master in action.

00:08:24The pressure's on, buddy.

00:08:25Especially with us standing right behind him,

00:08:27watching him.

00:08:33All right.

00:08:34Let's see what you're up against.

00:08:36Did someone say,

00:08:39pick a fridge?

00:08:39Yes!

00:08:44The rules are simple.

00:08:47Three fridges for your lucky dip.

00:08:49Or for some unlucky dip.

00:08:53Inside each fridge,

00:08:54there's an ingredient

00:08:55that needs to be the focal points

00:08:57of a grate in mind.

00:08:59What's in them?

00:09:01Chicken,

00:09:02lamb,

00:09:03and offal.

00:09:06Oh, God.

00:09:09I would hate to get the offal fridge.

00:09:12Yeah.

00:09:12Well, the last time I looked at offal,

00:09:14I was gagging

00:09:15while I was eating it.

00:09:16So...

00:09:17Yeah.

00:09:18That's offal!

00:09:21So let's find out

00:09:22what you will be cooking with.

00:09:27Justin and Will,

00:09:28go ahead and pick a fridge.

00:09:29Oh, my God.

00:09:31Oh, my God.

00:09:32We have a 33.333% chance

00:09:39of picking something

00:09:40that we don't really want to cook.

00:09:42I think offal

00:09:43would be our less preferred option.

00:09:46All right, gents.

00:09:47Open your fridge.

00:09:51Let's have a look.

00:09:52Lamb!

00:09:56Yeah!

00:09:57Okay.

00:09:58Lamb!

00:09:59Beautiful.

00:10:01Are you excited?

00:10:03Yeah, we're happy with lamb.

00:10:04Yeah.

00:10:04Feeling confident with the lamb.

00:10:06We know what we can deliver,

00:10:07and we know the flavours

00:10:08that come with this.

00:10:09I think that's exciting for us.

00:10:10Michael and Riley,

00:10:12it's your time next.

00:10:13Obviously, we've got

00:10:15the meat master,

00:10:16so it doesn't matter

00:10:17what fridge you pick.

00:10:18Any meat,

00:10:19I'll master it.

00:10:20You did cook offal before.

00:10:22Yes.

00:10:22He got a tongue.

00:10:23What score did he get, Mark?

00:10:25Got a three.

00:10:26Oh.

00:10:27Just refreshing, sorry.

00:10:29God forbid if we get offal,

00:10:31we've had a very bad experience

00:10:33with our tongue

00:10:34in the first instant restaurant

00:10:35where we didn't nail it, so...

00:10:38The tongue was fine.

00:10:39It was just the sides.

00:10:40Oh, choose your fridge.

00:10:43We choose this fridge.

00:10:45Okay.

00:10:46Hopefully, they get offal,

00:10:48but I'm a bit nervous.

00:10:50Yeah.

00:10:52All right, guys,

00:10:52open your fridge.

00:10:56Offal.

00:10:56We got offal.

00:10:58Bow, bow.

00:10:59Good, good.

00:11:00I think we've got

00:11:01a competition on our hands.

00:11:02Yes, very exciting.

00:11:03Yeah.

00:11:03I can see the tongue

00:11:04in the fridge.

00:11:05Am I going to go for redemption?

00:11:07No.

00:11:09No, I guess.

00:11:10Boss is telling me

00:11:11I'm not cooking the tongue.

00:11:12Lola, Lil,

00:11:13you got chicken.

00:11:14Go ahead and open your fridge.

00:11:16Ready?

00:11:16One, two, three.

00:11:17Surprise.

00:11:18Yummy.

00:11:20Yum.

00:11:21Just a lot more pressure

00:11:22because there's nowhere

00:11:23to really hide with chicken.

00:11:25Yes.

00:11:25We need to come up

00:11:25with a recipe

00:11:26that's going to blow

00:11:26everyone out of the water.

00:11:27Yep.

00:11:28Good-looking chicken.

00:11:32Teams,

00:11:33at the end

00:11:34of this main course,

00:11:36the cooks

00:11:36will join us

00:11:37at the dinner table

00:11:38to taste

00:11:39each other's dishes.

00:11:43That's going to be amazing.

00:11:45Finally,

00:11:45I can tell everyone

00:11:46what I think

00:11:47to their face.

00:11:50Teams,

00:11:51you have

00:11:5190 minutes.

00:11:53The storeroom

00:11:54is open

00:11:54with everything else

00:11:56you can possibly need

00:11:57to complete

00:11:58your dish.

00:12:00We want

00:12:00something extraordinary.

00:12:02Best of luck.

00:12:03All right.

00:12:05April's on.

00:12:06Get in there.

00:12:07Get back.

00:12:08Okay.

00:12:08You're open.

00:12:09All right.

00:12:09What are we thinking?

00:12:10So we've got lamb?

00:12:11All right.

00:12:11Let me do a curry, man.

00:12:12You reckon?

00:12:13Yeah.

00:12:13Chicken thigh.

00:12:14Yes.

00:12:14Chicken thigh all the way.

00:12:16Yeah, perfect.

00:12:16A nice creamy,

00:12:17almost pate-style

00:12:19chicken liver.

00:12:20Okay.

00:12:20All right.

00:12:21And then we'll do

00:12:21our freshly baked bread.

00:12:23Your tongue

00:12:24starts now.

00:12:30Let's go.

00:12:31Get in there.

00:12:32Get in there.

00:12:32All right.

00:12:32Let's go.

00:12:33Let's go.

00:12:34Woo!

00:12:35Come on, guys!

00:12:36Come on, guys!

00:12:37Let's go.

00:12:37Get in there.

00:12:38Get in there.

00:12:41All right.

00:12:41We need some flour.

00:12:42Oh, my goodness.

00:12:43With the potential

00:12:44of going to

00:12:44elimination cook-off,

00:12:46like, this is

00:12:46a very stressful

00:12:47challenge.

00:12:48Streaking smooth bacon.

00:12:50How much is in here?

00:12:51200 grams.

00:12:53These fresh ingredients

00:12:54from Woolies,

00:12:55they look the bomb.

00:12:56And if they look the bomb,

00:12:57the curry's gonna be bombed.

00:12:58Oi!

00:12:59Coriander seeds.

00:13:01First challenge in HQ.

00:13:03I don't think I've ever

00:13:04done anything like this

00:13:06before with a time limit.

00:13:07If the pressure

00:13:08wasn't there before,

00:13:09it's definitely there.

00:13:11100%.

00:13:1210 times more now.

00:13:14All right, let's go.

00:13:15Oh, my God.

00:13:16That was quick, Michael.

00:13:18It is time

00:13:19for the Meat Master

00:13:20to shine

00:13:21on the big stage.

00:13:23All right.

00:13:24I've decided to take on

00:13:25head chef in the kitchen

00:13:27today.

00:13:27Well, one, because...

00:13:28No, I've given you

00:13:29head chef.

00:13:30You haven't taken it.

00:13:31I've given it to you.

00:13:32Carry on.

00:13:33I've been granted

00:13:33head chef position

00:13:34in the kitchen today.

00:13:35All right, so right now,

00:13:37I'm gonna slice up

00:13:38some chicken liver.

00:13:39Today, we're gonna be

00:13:40cooking Tuscan-style

00:13:42chicken liver velouté

00:13:43with rustic toast.

00:13:45It's just gonna be

00:13:45chicken liver and sauce,

00:13:47essentially.

00:13:47I just love the texture

00:13:49of liver under my fingers.

00:13:51Ew, what the hell?

00:13:53The knife just glides

00:13:53through it.

00:13:54What?

00:13:54It's a delicious meat

00:13:56when cooked correctly.

00:13:58Let's be real.

00:13:58Chicken liver is like,

00:13:59it's pretty off-putting,

00:14:01so you need to cook it

00:14:02correctly,

00:14:03because it can be very rich

00:14:04and very strong

00:14:05and very overpowering.

00:14:07Like, it's a lot more

00:14:08difficult to work.

00:14:10I'm not the Meat Master,

00:14:11so I'm gonna stay

00:14:12in my lane

00:14:12and I'm gonna make us

00:14:14some banging bread

00:14:15to go with the star

00:14:16of the show.

00:14:16We've decided to bake a bread

00:14:18because the bread

00:14:19is just gonna be able

00:14:20to soak up all the juices

00:14:21and it's just, dare I say,

00:14:24the perfect pair.

00:14:26I don't know which chicken

00:14:26this one came from.

00:14:27That's a big liver.

00:14:28Maybe a mongoose.

00:14:30Mark and Riley.

00:14:31Yes, Mark?

00:14:31Do you reckon the bread

00:14:33or the offal will be better?

00:14:36I reckon that they're

00:14:37both gonna be tens.

00:14:38How are we feeling

00:14:39about them watching us up there?

00:14:40I don't mind.

00:14:41I'm thinking maybe Mark

00:14:42could learn a lesson or two.

00:14:44I can feel Mark

00:14:45breathing down my neck.

00:14:47He's looking at every move

00:14:48I make and he's waiting

00:14:49for me to slip up.

00:14:51Ooh, that's a bad bit.

00:14:53But the Meat Master

00:14:54doesn't make mistakes.

00:14:55I can't wait

00:14:56until you're cooking down here, babe.

00:14:58All right, I'm gonna get

00:15:00started on these potatoes.

00:15:01Yes, I'll prep these chicken skewers.

00:15:03For the main, we're making

00:15:04garlic parmesan chicken skewers

00:15:06with potato bake.

00:15:07Who doesn't love a chicken skewer?

00:15:09We cook this all the time.

00:15:10We love it.

00:15:11It's full of flavour.

00:15:12How's that going, Lol?

00:15:13Yeah, I love peeling potatoes.

00:15:15And I have to do 20 of them.

00:15:16What is this?

00:15:18You'll be right.

00:15:19You're doing well.

00:15:20As long as we get it all in on time,

00:15:21we'll be fine.

00:15:23The pressure is on.

00:15:24We've progressed each round

00:15:25in this competition,

00:15:26so we are going to fight

00:15:27our hardest

00:15:28and give it everything we have

00:15:30to not be in the elimination

00:15:31cook-off.

00:15:32It is insane

00:15:33to be here.

00:15:34How the hell

00:15:35are we in Kitchen HQ?

00:15:36I asked myself

00:15:37the same question.

00:15:39Well, Michael,

00:15:39we've proven you're on twice.

00:15:41We're excited

00:15:41to make it a third time,

00:15:42so buckle up, buddy.

00:15:45Justin.

00:15:46Yeah, man.

00:15:46So once I combine this dough,

00:15:48I'll start the sambal.

00:15:49Yeah, done.

00:15:49Hey, Will.

00:15:50Yes.

00:15:51What are you guys cooking?

00:15:52Oh, just a little bit of this,

00:15:53a little bit of that.

00:15:53Yeah, no, no.

00:15:54You're allowed to tell us

00:15:56it's not a secret.

00:15:57A secret, man.

00:15:58For Maine today,

00:15:59we're cooking

00:15:59a South African lamb curry

00:16:01with yellow rice,

00:16:02roti and sambar.

00:16:03It's got to have

00:16:04a lot of flavour

00:16:05and just knock the judges

00:16:06out of the park.

00:16:07This is a nice hot curry.

00:16:09It's a curry

00:16:10that I've pretty much

00:16:10grown up with.

00:16:12Wait, Mum used to make this?

00:16:13Yeah, man.

00:16:14Mum, Grandma, Dad.

00:16:17Crowd pleaser, I reckon.

00:16:19We've been given this advantage,

00:16:20so it is really important

00:16:22we deliver on this, Maine,

00:16:24because that would be so embarrassing

00:16:25us going up

00:16:25for elimination first.

00:16:27It would be like,

00:16:27Bro, what are you doing?

00:16:29Just over 30 minutes gone

00:16:31and an hour to go.

00:16:33Man, I think that clock

00:16:34is on turbo already.

00:16:36Oh, you're kidding.

00:16:38So this is the first time

00:16:39these teams have cooked

00:16:40with a time limit.

00:16:42Hectic.

00:16:42No, not hectic.

00:16:43We need to get these in now.

00:16:44We need to get these in now.

00:16:46Lil and Lil are making

00:16:47chicken skewers

00:16:48and potato bake.

00:16:50Which usually takes

00:16:51about 40, 50 minutes to cook,

00:16:52so they really need to hustle,

00:16:54I think.

00:16:54Time is their enemy today.

00:16:56Lil, I need help with these

00:16:57so we ain't getting them done,

00:16:58babes.

00:16:59Yep.

00:16:59Our biggest worry

00:17:00is definitely that potato bake.

00:17:01Yep.

00:17:02There's a lot of potatoes.

00:17:04Yep.

00:17:07Hello, Lil.

00:17:08Yep.

00:17:08Those potatoes need to get

00:17:09to the other guys.

00:17:10Like now.

00:17:11Like, they're not going to,

00:17:11you've got to get them in.

00:17:12You've got it, guys.

00:17:13We need them in.

00:17:14Yeah, true.

00:17:15Because...

00:17:15You don't want it yet.

00:17:16Yep.

00:17:16There's a lot more pressure

00:17:17with the clock running.

00:17:19Doing good.

00:17:20Don't worry.

00:17:20No, we're actually

00:17:21running out of time, dude.

00:17:21No, we're not.

00:17:22We've got 52 minutes

00:17:23and these take 45.

00:17:24Oh, just pour it in, girl.

00:17:27Oh, my God.

00:17:28She needs to hurry up.

00:17:29Those potatoes are not going to,

00:17:30they're not going to cook through.

00:17:32Oh.

00:17:32Come on, Lil.

00:17:33Get them in.

00:17:34Get them in the oven.

00:17:35Girl, just breathe.

00:17:36We really need to step up the game

00:17:38or we're going to elimination,

00:17:40basically.

00:17:41I reckon they're, like,

00:17:42struggling, eh?

00:17:43Just chill.

00:17:43It's okay.

00:17:44Breathe.

00:17:45Okay.

00:17:46You're going to have a heart attack.

00:17:47Just breathe.

00:17:47Coming up...

00:17:51I know there's a lot of pressure

00:17:52on you girls.

00:17:53And you're shaking your lungs.

00:17:54As emotions boil over...

00:17:56Lil, get them out.

00:17:57Get them out.

00:17:57The pressure of Kitchen HQ

00:17:59rocks one team.

00:18:01Oh, look at that.

00:18:02I think the Logan Bogans

00:18:03might be going back to Logan.

00:18:05And at the table,

00:18:07Michael doesn't hold his tongue.

00:18:10It's just not

00:18:11a competition-worthy dish.

00:18:13Pretty rich coming from

00:18:14the meat master

00:18:15who hasn't mastered me,

00:18:17so he's a no-trick boat.

00:18:17It's kind of simple.

00:18:20And chicken skewers

00:18:21and...

00:18:22That's simple as well.

00:18:23That's simple.

00:18:25And later...

00:18:26Banana.

00:18:27Berries.

00:18:28The dessert fridge from hell.

00:18:31And bacon.

00:18:34Do you not cook bacon dessert?

00:18:36No.

00:18:36The worst fridge you'd want to pick

00:18:38is the bacon.

00:18:39I mean,

00:18:40how often do you have

00:18:41a bacon in a dessert?

00:18:42God.

00:18:43God.

00:18:43It's the pick-a-fridge challenge

00:18:55and three teams

00:18:55are cooking mates.

00:18:57How was the flavours

00:18:57with the curry?

00:18:58It's going to be

00:18:58an absolute flavour bomb, man.

00:19:00Is it hot?

00:19:00I can add a little bit more cayenne

00:19:02now, I reckon, well.

00:19:03I love this challenge.

00:19:04It's dreaded for them,

00:19:06but we love it.

00:19:06It's a real test

00:19:07of how good you are

00:19:08as a cook,

00:19:09just on the fly

00:19:10to cook something

00:19:11from a fridge

00:19:11you weren't expecting.

00:19:13So Lol and Lil

00:19:15got chicken.

00:19:16Justin and Will

00:19:17got lamb.

00:19:19I'm going to keep

00:19:19that lid off

00:19:20and let it reduce now.

00:19:21And Michael and Riley

00:19:23got off.

00:19:24Oh, this is looking good, Riley.

00:19:25Everyone's getting a lesson

00:19:26from the meat master right now.

00:19:27This is how you cook liver.

00:19:28So far,

00:19:29we've seen all the teams

00:19:30cooking their own kitchen,

00:19:31but this kitchen

00:19:32is a different kettle of fish.

00:19:34So they've got to

00:19:35bring their head game.

00:19:38I swear this cloth

00:19:39goes faster.

00:19:40This cooks 45

00:19:41so we need to get them

00:19:42in now, dude.

00:19:43Get them in the oven.

00:19:44I feel like that

00:19:44needs more cheese.

00:19:45It is not looking good.

00:19:46We are running out of time

00:19:47to cook to take bait.

00:19:48Come on, girls.

00:19:49You're nearly there.

00:19:50Good job.

00:19:50Get them in the oven.

00:19:51Yeah, get them, Lol.

00:19:52Good job, Lol.

00:19:53Good job.

00:19:54Just dump it in there, guys.

00:19:55Just dump it in there, girls.

00:19:56Make a mess.

00:19:57Just get them in there.

00:19:58Yeah, they need to cook.

00:19:59Are you covering them

00:20:00individually?

00:20:02No.

00:20:03No time.

00:20:04Eddie's going to be

00:20:05down to the wire with them.

00:20:07They're going to have to

00:20:07pull them out, honestly,

00:20:08last minute.

00:20:09Come on, girls.

00:20:10And even then.

00:20:11We don't know.

00:20:12Then I don't know.

00:20:13It's going to be like this.

00:20:14If they're going to be

00:20:14cooked in time.

00:20:15Good.

00:20:16Come on.

00:20:16Yay.

00:20:17That's it, Lol.

00:20:18Let's go.

00:20:19Get them in.

00:20:20Come on.

00:20:20This has put us

00:20:21in a really vulnerable

00:20:22position.

00:20:23If the potatoes are not

00:20:24cooked, that's the worst

00:20:25kind of potato bake

00:20:26you can get, really.

00:20:27Ready?

00:20:27Okay.

00:20:27Yep.

00:20:28And if it's not perfect,

00:20:29we might be going

00:20:30into elimination.

00:20:30Yay!

00:20:31Good job, guys.

00:20:32Yay, man.

00:20:33You can go, great job.

00:20:35Where's my applause?

00:20:36There's an applause

00:20:36for Lol and Lol.

00:20:37Yay.

00:20:39That's great stirring

00:20:40over there, mate.

00:20:41Yeah.

00:20:42All right, Riley,

00:20:43how's the bread looking?

00:20:44They just need to proof

00:20:45for five more minutes

00:20:46just to get some more

00:20:46height, and then we can

00:20:47chuck them in the oven,

00:20:48and then hopefully...

00:20:49Is the oven preheated?

00:20:50Yep.

00:20:50To 220?

00:20:52Yep.

00:20:52I'm feeling pressure

00:20:53with the bread

00:20:54because it's the only

00:20:54side accompanying our main.

00:20:56Like, I've definitely

00:20:57cooked bread in a

00:20:58smaller time frame,

00:20:59but proofing and

00:21:00activating yeast

00:21:01depends on how

00:21:02warm the environment is.

00:21:03Do you think we

00:21:04should have discussed

00:21:04this prior to choosing

00:21:05the bread?

00:21:06Michael and Riley

00:21:08are cooking

00:21:09Tuscan-style

00:21:10chicken liver

00:21:11velouté

00:21:12with a rustic toast.

00:21:14Yes, please.

00:21:15Two of those, mate.

00:21:16So, Michael

00:21:16is taking the

00:21:17smallest piece of

00:21:18waffle, which is

00:21:19the chicken liver,

00:21:19and he's cutting it

00:21:20really small,

00:21:22which is quite

00:21:22worrying, I think.

00:21:23Yeah, because

00:21:24the smaller it is,

00:21:25the much less

00:21:25you've got to

00:21:26overcook it.

00:21:27Yeah.

00:21:27Oh, look at that.

00:21:29You know what else

00:21:29it needs is texture.

00:21:30Yes.

00:21:31Because they're quite

00:21:31soft.

00:21:32Riley, it's really

00:21:33saucy.

00:21:34All right.

00:21:34Are you happy

00:21:35with that consistency?

00:21:36Yes.

00:21:36I'm going to get

00:21:37these on the skewer

00:21:37now, Lil, okay?

00:21:38Yeah.

00:21:40So, Lil and Lil

00:21:40are cooking garlic

00:21:42and parmesan chicken

00:21:43skewers with

00:21:44potato bake.

00:21:45Like that, Lil?

00:21:46Yeah, that's perfect.

00:21:47Go, go, go.

00:21:47One more.

00:21:48One more.

00:21:49Just go, go, go.

00:21:50Yep.

00:21:50Like that?

00:21:51Yeah, yeah, yeah, yeah.

00:21:51Or one more on it?

00:21:53Whatever.

00:21:53Let's hope that

00:21:54chicken skewer is

00:21:55full of flavor,

00:21:56like really well seasoned,

00:21:57a little bit of spice,

00:21:58a bit of char.

00:21:59Bah, it needs to

00:22:00be elevated.

00:22:01It's first day

00:22:02in kitchen headquarters.

00:22:03They'll soon realize

00:22:04it was great

00:22:05for the last round,

00:22:06but now you need

00:22:06to lift it.

00:22:08That's perfect.

00:22:09And one more.

00:22:09One more then.

00:22:10One more.

00:22:11Well, they look

00:22:12quite quiet over there.

00:22:13I thought they were

00:22:13a little bit stressed

00:22:14to start off with.

00:22:15Yeah.

00:22:16Justin and Will

00:22:16I'm making

00:22:17South African lamb curry

00:22:19with yellow rice,

00:22:21roti,

00:22:22and sambal.

00:22:23So this sambal

00:22:24needs chili.

00:22:25So we've got

00:22:25habanero here.

00:22:26I'm going to add

00:22:27little by little.

00:22:28Habanero is hot.

00:22:29I know your taste buds

00:22:30are hectic.

00:22:31I don't need that

00:22:32hecticness.

00:22:32I've got chili blinkers,

00:22:33I'm sorry.

00:22:34A lot going on there.

00:22:35Strong flavors.

00:22:37Yeah.

00:22:37I don't think

00:22:38you need a sambal

00:22:39when you've already

00:22:40got a curry.

00:22:41So putting the two

00:22:42together,

00:22:42I just hope

00:22:43it's going to work.

00:22:44Taste this.

00:22:45That's with the lamb too.

00:22:46I can smell

00:22:49the boy's curry

00:22:49from here.

00:22:50Yeah.

00:22:51Definitely two

00:22:52to watch out for.

00:22:52I think especially

00:22:53because they've chosen

00:22:54mains because they know

00:22:55that they're going

00:22:56to be good at it.

00:23:0230 minutes remaining.

00:23:04Pick up the pace.

00:23:05Come on.

00:23:10Come on, guys.

00:23:11All right,

00:23:11I'm putting this bread

00:23:12in the oven now.

00:23:13Yeah.

00:23:13To go time.

00:23:15Now or never.

00:23:16The bread

00:23:16still hasn't finished

00:23:18proofing yet.

00:23:20Obviously,

00:23:20the longer you leave it,

00:23:21the more fluffier your bread,

00:23:23but we're fighting

00:23:23against the clock

00:23:24and I need to get it in

00:23:25because there's no option

00:23:27of serving raw bread

00:23:28or no bread at all.

00:23:30I don't care about proofing.

00:23:31Proof this,

00:23:32proof that.

00:23:32Get that bread in the oven.

00:23:33Let's do it.

00:23:35This is hectic.

00:23:36I'm shaking.

00:23:37I can't even skewer these.

00:23:39We have potato bake

00:23:40in the oven.

00:23:41But the chicken skewers

00:23:42have definitely been neglected.

00:23:44We're running out of time

00:23:45and the emotional

00:23:46and mental stress

00:23:47is literally coming out

00:23:48at me physically.

00:23:49Like,

00:23:49I'm shaking like a leaf.

00:23:51Oh,

00:23:51that smells good here.

00:23:53I've been watching you

00:23:55and you're shaking a lot.

00:23:56Can I show you something?

00:23:59Yeah,

00:23:59please do.

00:24:00If you put your chicken

00:24:01on your chopping board

00:24:02like this,

00:24:03sits and then you go in.

00:24:05Stabs through.

00:24:06Yeah.

00:24:06I know there's a lot of pressure

00:24:07on you girls.

00:24:09You've got something to prove.

00:24:10Yeah.

00:24:11But can you just shake it off?

00:24:12Yeah.

00:24:12Okay, let's go.

00:24:13Let's go.

00:24:13Shake it.

00:24:19That's so good.

00:24:20Oh, yes, René.

00:24:22Good job.

00:24:23Hey, hula.

00:24:24So grateful he came over

00:24:26and did that.

00:24:26I do feel a little bit lighter.

00:24:28Still stressed,

00:24:29but much better.

00:24:30There's 20 minutes left.

00:24:37The pressure is on.

00:24:38Come on, move it.

00:24:44All right, Will and Justin,

00:24:46how would it feel

00:24:47if you went into elimination?

00:24:48Let us know.

00:24:51Well, I'm starting to cook.

00:24:53Good.

00:24:53I'm just mandolining

00:24:54the radishes for the salad

00:24:55and then I'm going to get

00:24:57the lemon vinaigrette done.

00:24:58It takes two seconds

00:24:59to whip together.

00:25:00Perfect.

00:25:02Michael and Riley,

00:25:03smell that chicken.

00:25:04That smells really good.

00:25:06Oh.

00:25:07Smells like elimination,

00:25:09but that's okay.

00:25:09Smells like victory, babes.

00:25:15Riley looks stressed over there, eh?

00:25:16I reckon they're rattled, eh?

00:25:18All right, Riley,

00:25:19where are we at?

00:25:19Um, not looking good, bruv.

00:25:22Not looking good.

00:25:22Not looking good?

00:25:23What's not looking good, Riley?

00:25:24Um, the bread.

00:25:26So the bread's not looking good?

00:25:28No.

00:25:28I think they just need

00:25:29an extra 10 minutes,

00:25:30but we still need to slice it

00:25:32and then toast it.

00:25:33And we're running out of time.

00:25:35It just needs time.

00:25:36That's all it needs is time.

00:25:37We just need them in there

00:25:38as long as possible.

00:25:39Oh, my God.

00:25:39I feel so bad for Riley.

00:25:41That's actually going to go

00:25:42straight to the wire.

00:25:44She has the potential

00:25:44of that being doughy.

00:25:46If you know this bread,

00:25:47all I know is the clock's ticking

00:25:49and we might be going

00:25:50to an elimination cook-off

00:25:52over some bread.

00:25:53Five minutes left

00:26:09on the clock.

00:26:09Come on.

00:26:12You got this.

00:26:16Well, they're looking good.

00:26:18They're getting a nice car

00:26:20on the outside.

00:26:21And not dry.

00:26:22And not dry.

00:26:23No dry chicken here.

00:26:25It's the Pick a Fridge Challenge

00:26:26and one of these teams

00:26:27is going into

00:26:28the first elimination cook-off.

00:26:31There's so many different

00:26:32recipes you can do

00:26:33when you've got so much choice.

00:26:35There's lamb, chicken, and offal.

00:26:38The question is,

00:26:39are they going to deliver?

00:26:41Michael, Riley,

00:26:42how are you going with the offal?

00:26:43Amazing.

00:26:44Amazing, actually.

00:26:46The bread, however,

00:26:47is a bit not going well.

00:26:49There is no option

00:26:51of us not serving bread.

00:26:53Because it's the only side

00:26:54accompanying our main.

00:26:57That looks good.

00:26:58I don't think it's cold.

00:27:00But we can try.

00:27:01My only job today

00:27:02is making sure

00:27:03I get the bread right

00:27:04to accompany

00:27:05the chicken liver velouté.

00:27:06So it needs to be perfect.

00:27:08The bread looks good, Riley.

00:27:10Oh, my God.

00:27:11But the inside

00:27:12is still a bit doughy.

00:27:14It's not perfect,

00:27:15but as long as we get it toasted,

00:27:17we should be good.

00:27:18First cook in Kitchen HQ,

00:27:20elimination's on the line.

00:27:21I do not want to go home.

00:27:22Just relax.

00:27:24We're looking really good, okay?

00:27:25Yep.

00:27:26Everything's going well.

00:27:27I haven't worked this hard

00:27:28to just go home.

00:27:29We're not going on elimination, baby.

00:27:30Okay.

00:27:31Not with this dish.

00:27:32The meat master succeeds every time.

00:27:34All right, what's going on

00:27:36with Lola and Lil?

00:27:37What's going on, Lola and Lil?

00:27:39Get those potatoes out.

00:27:40Are they ready, girls?

00:27:41Keep doing the lemon vinegar

00:27:42and taste it.

00:27:43Honestly, I think it's going

00:27:44to come down to the wire

00:27:45with those two.

00:27:46They need to get it onto the plate

00:27:47and they don't have long.

00:27:48With the potato bake,

00:27:49it's not up to perfection

00:27:51that we like.

00:27:52And I'm not sure

00:27:52if it's fully cooked

00:27:53all the way through,

00:27:53but we're just hoping

00:27:54for the best at this point.

00:27:55You're doing great, girls.

00:27:57Look at that.

00:27:58It's beautiful.

00:27:59All right, teams,

00:28:00you've got two minutes left.

00:28:02That's it.

00:28:02Let's go.

00:28:03Come on.

00:28:04Oh, my God.

00:28:05Start plating, Lola.

00:28:07How's the bread going, babe?

00:28:08We've got to get it on the plate.

00:28:08I'm now the toastmaster.

00:28:10We're happy with the flavours.

00:28:12Just need to get this

00:28:12just, like, plated in time.

00:28:13Yeah, yeah, that's it.

00:28:15Biggest concern for me

00:28:16is the heat of the curry.

00:28:17It can't be too spicy

00:28:19because the hero of the dish

00:28:20is the lamb.

00:28:21I reckon the star is my flowers.

00:28:24Come on, Riley.

00:28:25You got this.

00:28:25You got it, girls.

00:28:26Just a little bit, not much.

00:28:28Just get it on the plate, girls.

00:28:30Get it on the plate.

00:28:31Oh, you're shaking.

00:28:32Because it's not what I wanted.

00:28:35One minute left on the clock.

00:28:36Come on.

00:28:39All right, Riley.

00:28:39We've got a minute.

00:28:44Come on, Riley.

00:28:45Keep it going, girl.

00:28:46I need two, four, five,

00:28:47five pieces of bread.

00:28:48We've got a minute.

00:28:49Go, go, go, bass in it.

00:29:00Boom, boom, boom.

00:29:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:29:10Step away from your benches.

00:29:14Good work, guys.

00:29:21That was to the wire.

00:29:25Happy with that.

00:29:26Happy?

00:29:29I'm really proud of us.

00:29:31And we didn't even fight.

00:29:32Look at that.

00:29:33Woo.

00:29:34That was a lot.

00:29:35Oh, it's okay.

00:29:40All right.

00:29:42Yeah.

00:29:42Just don't feel that confident.

00:29:44And it's just not a good way to start the first challenge in HQ, that's for sure.

00:29:49It's a lot.

00:29:50It's hard.

00:29:50It's really hard.

00:29:51So this is all you gentlemen.

00:29:53First challenge.

00:29:54It's all right.

00:29:54Didn't go the way we wanted.

00:29:55We plated.

00:29:56But we plated it.

00:29:57So I'm proud of us for that.

00:29:58We plated.

00:29:59Yeah.

00:29:59We did it.

00:29:59A whole heap of emotions.

00:30:00So we did it.

00:30:02Wow, there was passion.

00:30:04There was desire.

00:30:05There was hard work.

00:30:06Join us at the table for a tasting.

00:30:14Holy God.

00:30:18This is almost like we're back at an instant restaurant.

00:30:22I get to tell the table about my opinions.

00:30:25I speak straight from my heart and from my stomach.

00:30:28And I hope everyone else does the same thing.

00:30:34Well, that was a cracking first effort, teams.

00:30:37I hope you're looking forward to a good meal and sharing your thoughts.

00:30:42You've all been confident in your opinions in the past.

00:30:47Now let's see if you're still confident when you have to share them directly to the cooks.

00:30:53That's quite surreal having the other teams judge your food direct to your base.

00:30:59Because we're not used to that.

00:31:01Mmm.

00:31:01But ultimately it's up to Minoo and Colin.

00:31:04And hopefully they are really happy with our dishes.

00:31:07Let's start with Justin and Wills.

00:31:10South African lamb curry with yellow rice, roti and sambal.

00:31:21Thank you very much.

00:31:23So we're really happy with our dishes, but hopefully they're not going to be too spicy because it can't blow everyone's heads off.

00:31:35All right.

00:31:37And what do we think?

00:31:37Obviously, second curry main.

00:31:42So I'm hoping that's not all you've got in your arsenal.

00:31:46That was a shot fired, by the way.

00:31:48Yeah.

00:31:50Pretty rich coming from the meat master who hasn't mastered me, so he's a no-trick bonnie.

00:31:56He's a one-trick donkey.

00:31:59Okay, well, it looks good.

00:32:01Let's see if it tastes good.

00:32:02Bon appétit.

00:32:02Yeah, that's spicy.

00:32:25I believe that this dish is nearly perfect.

00:32:29I'm honestly lost for words on how to critique it.

00:32:33The curry is absolutely delicious.

00:32:36The rice is cooked well.

00:32:38When you combine it all, it's a flavor explosion in your mouth.

00:32:41And I think you guys have nailed your curries.

00:32:44When you dip everything together, I think it's well balanced.

00:32:47I love the spice.

00:32:48And I love it all together.

00:32:49I think it's really tasty.

00:32:51Yeah.

00:32:51That's really cool.

00:32:52Two good critiques.

00:32:53Yeah.

00:32:54Like, oh.

00:32:55Perfect.

00:32:55I'll take that.

00:32:56Yeah, man.

00:32:57Well, let's move on to Roland Lill's garlic parmesan chicken skews with potato bake.

00:33:14Thanks, man.

00:33:16Thank you so much.

00:33:18Due to the time, the cook of the chicken is not what we wanted.

00:33:22We got undercooked potato bake.

00:33:24And the salad's chucked together.

00:33:25It's not looking good at all.

00:33:27I still have a little bit of hope.

00:33:29That's good.

00:33:30All right.

00:33:31Let's start.

00:33:33I don't want to.

00:33:37This is good, man.

00:33:45I think you girls were very generous with your chicken portion.

00:34:11Mine was beautiful.

00:34:12It was pretty tender.

00:34:13Real, real tender.

00:34:14The potato bake, interesting combination, but it was almost cooked perfect.

00:34:19It was just slightly hard, but I think that was probably the best part of the dish for

00:34:24me.

00:34:24The chicken was cooked reasonable, but it wasn't extremely juicy.

00:34:30So, you know, it was all right.

00:34:33My chicken is cooked quite well.

00:34:35It's just like a lot of garlic for me.

00:34:36I feel like at Kitchen HQ, to present a chicken skewer, it's just not a competition-worthy dish.

00:34:45I think it's simple.

00:34:46It's not elevated.

00:34:47So, you would say Loll and Lil at this stage, compared to you, or on the bottom?

00:34:51I'm stoked right now.

00:34:52I'm very happy and I'm very confident that we're not going to be going into the elimination

00:34:56cook-off.

00:34:57Michael's been wrong twice before.

00:34:59I'm sick of him saying we're going to be on the bottom, and I'm just over Michael speaking

00:35:03at this point, to be honest.

00:35:04Mm.

00:35:06So now it's time for our last dish.

00:35:09Michael and Riley's Tuscan-style chicken liver velouté with rustic toast.

00:35:24Thanks, man.

00:35:28The difficulty with offal is just the fact that it's not something that everyone loves.

00:35:34But this liver dish is amazing.

00:35:40Bon appétit.

00:35:46Let's just have the butter and the bread first.

00:36:07I'm happy with that.

00:36:08Mm, OK.

00:36:10I, um, I really, I quite enjoyed that.

00:36:14Maybe the chicken livers could have been a little bit smaller.

00:36:16But this was, overall, that was, it was really yummy.

00:36:20I don't really have anything to base this off, but I don't really like it personally.

00:36:26The bread for me was a little bit under.

00:36:28I guess it is kind of simple, too.

00:36:31And chicken skewers and egg potato, isn't it?

00:36:32That's simple as well.

00:36:34That's simple.

00:36:35Do they even know what chicken liver is or how to cook it?

00:36:39There's no way that their dish was better than ours.

00:36:42I think the Logan Bogans might be going back to Logan.

00:36:47So between the chicken skewers and this dish, who should go to the elimination cooker?

00:36:54Michael and Riley should.

00:36:56I think ours had a bit more flavor.

00:36:58I'm super happy with how the chicken liver turned out.

00:37:03I think that we absolutely nailed that.

00:37:04The bread's a little bit under.

00:37:05But you guys want flavor?

00:37:07That's flavor.

00:37:08I have no idea why Michael and Riley are being so happy, because that was disgusting.

00:37:16That was terrible.

00:37:19Well, teams, this was a very interesting first cook.

00:37:23Why don't you all take a break?

00:37:25Well, Connie and I work out which team will be the first in the elimination cook-off.

00:37:32Personally, we prefer our dish over Michael and Riley's.

00:37:37So we got a 50-50 chance of going to the elimination.

00:37:40I'm feeling extremely nervous.

00:37:42Lon and Lil, Justin and Will, and Michael and Riley.

00:38:01You were the first teams to cook this year in Kitchen Headquarters.

00:38:06And it was the dreaded pick-up fridge challenge.

00:38:08But for one of you, all the effort wasn't good enough.

00:38:13And that team will be the first into the elimination cook-off.

00:38:18A little bit of nerves, especially after hearing the other team's feedback.

00:38:21Yeah.

00:38:21But it's obviously the judges that matter, and they can have a different opinion to the contestants.

00:38:24We've seen it before.

00:38:25Yeah.

00:38:26But it's just a bit daunting.

00:38:29Justin and Will, you cooked South African lamb curry with yellow rice, roti, and sambar.

00:38:37You actually showed a great range of skills by making the roti, cooking the rice, making the curry and the sambar on the side.

00:38:44That lamb was beautiful and soft.

00:38:47It was packed full of flavor.

00:38:49Near perfect dish for me.

00:38:50And I think coming back after that break, well done and keep it going.

00:38:54We missed you guys.

00:38:57We missed you.

00:38:58But no more, because your food was absolutely delicious today.

00:39:02That curry was spicy but sweet.

00:39:05The roti was delicious.

00:39:08And the acidity and the intensity of that sambar, top-notch.

00:39:13Well, thank you.

00:39:13Your dish was clearly the best of this week.

00:39:16Gents, for that reason, you are safe.

00:39:23Woo!

00:39:24Good job, boys.

00:39:27Nice!

00:39:29Oh, man.

00:39:32It's all come down to Michael and Riley and Lol and Lil.

00:39:38Lol and Lil, you created garlic parmesan chicken skewers with potato bake.

00:39:45The chicken, I would have loved to see more flavor, but the chicken was still moist.

00:39:51I think the biggest problem of your dish was the potato bake.

00:39:55Unfortunately for me, the center of it was undercooked.

00:40:01We personally think ours tastes better than Michael and Riley's,

00:40:04so we're hoping the flavor comes into account

00:40:06and that we stay out of the elimination cook-off.

00:40:08Michael and Riley, your main course was Tuscan-style chicken liver velouté

00:40:18with rustic toast.

00:40:22I was expecting a big chicken liver and pink in the middle,

00:40:25but you went the other way where the liver's overcooked.

00:40:28In saying that, it had a lot of flavor.

00:40:30You really added a lot of beautiful flavors into that sauce.

00:40:34But today's style of cooking liver is a little pink in the middle,

00:40:39so it's getting crusty on the outside and really soft.

00:40:42It's not the way that we have our Tuscan-style chicken liver,

00:40:45so that's your fault for expecting something

00:40:47that we were never planning on delivering.

00:40:50The bread was a little bit under,

00:40:52but I will say well done on getting the bread done

00:40:54because there was a stage where I thought

00:40:56we were not going to get there.

00:40:58If we're heading into the elimination cook-off,

00:41:00that would be absolutely devastating for us.

00:41:04We're not ready to go home.

00:41:06Teams, Manu and I agree.

00:41:10And the first team into the elimination cook-off

00:41:13is Lohan Lil.

00:41:23Sorry, ladies.

00:41:29Yes!

00:41:31Oh, my God!

00:41:33I can't believe it was that close.

00:41:35Yeah.

00:41:37How are you feeling, Lohan?

00:41:39Disappointed.

00:41:40Yeah.

00:41:41Just keep getting doubted and keep being on the bottom.

00:41:44Just kicking the guts over.

00:41:46That's why.

00:41:48It's making us feel emotional

00:41:50because the doubters keep on doubting

00:41:52and we just keep proving them right.

00:41:54At this point in time,

00:41:55it's hard to see the light at the end of the tunnel,

00:41:57but we're fighters.

00:41:58We are not giving up.

00:42:00We never give up on anything.

00:42:02Teams, it's time to swap.

00:42:05Dessert teams, you're up or you're down.

00:42:08Let's go.

00:42:09We're up.

00:42:14Dessert teams, it's your time.

00:42:16Are you ready?

00:42:17Yeah.

00:42:20Desserts are not our first pick at all,

00:42:22but we'll do it.

00:42:23We'll smash it, no matter what it is.

00:42:25You see the pressure and the dangers

00:42:27of cooking under the clock.

00:42:29Now let's see if you can do better.

00:42:31It's pick-up fridge time.

00:42:32Oh, yay.

00:42:33Whoa.

00:42:34Inside each fridge,

00:42:36there's an ingredient

00:42:37that needs to be the focal points

00:42:38of a great dessert.

00:42:42What are they?

00:42:44Berries.

00:42:46Banana.

00:42:49And bacon.

00:42:53Is that for mine?

00:42:57The worst fridge you'd want to pick

00:42:59is the bacon.

00:43:00I mean, how often do you have a bacon in a dessert?

00:43:03God.

00:43:04Markenton has just got the highest.

00:43:06You can pick first.

00:43:10Go ahead.

00:43:11Beautiful.

00:43:12We'd love berries and bananas.

00:43:14We got this one.

00:43:15Well, I eat a lot of bacon,

00:43:16but unfortunately not with desserts.

00:43:19All right, open your fridge.

00:43:24Bananas.

00:43:25Yeah.

00:43:26Nice.

00:43:28Yes.

00:43:29Banana man.

00:43:30Ding, ding.

00:43:31We got the bananas.

00:43:33Yes.

00:43:33So guys, what do you think?

00:43:35I'm actually quite happy

00:43:36because there's some recipes

00:43:38I can whip up that's Thai, so...

00:43:40There we go.

00:43:41Yeah.

00:43:43And then Mary, it's your turn.

00:43:45Okay, I want you to cheers the fridge.

00:43:46Go.

00:43:47Nothing that we cook on a regular basis

00:43:49is any one of those ingredients.

00:43:51No.

00:43:52We don't cook bacon, too.

00:43:53No, give me a...

00:43:54I've got to cook this stuff.

00:43:57All right, ladies, open that door.

00:43:59All right, Mum.

00:44:00Let's do this.

00:44:01Okay, ready?

00:44:02Okay, let's do this.

00:44:03Ready, set.

00:44:08Oh!

00:44:10It's okay.

00:44:12We've got berries.

00:44:12We've got berries and we're going to...

00:44:13We're going to cook berries.

00:44:14We're going to cook the berries.

00:44:16That's it.

00:44:17It means that Maria and Bailey

00:44:19have bacon for dessert.

00:44:23Can I have it this year?

00:44:25What are we going to make with the bacon?

00:44:27I honestly am a bit stuck right now.

00:44:30I don't know what to do for the bacon.

00:44:32Oh, yeah!

00:44:33Bacon!

00:44:34Bacon!

00:44:35Bacon!

00:44:36It could be fatal for us.

00:44:38Ooh, it smells very bacon-y.

00:44:40Ooh, it's stinky.

00:44:41Teams, earlier you stood up

00:44:44and watched the action down here in the kitchen.

00:44:47Do you think you can handle the pressure any differently?

00:44:50Yes.

00:44:51If you don't, you may find yourself in the elimination cook-off.

00:44:56Fighting against Lol and Lil.

00:45:00The storeroom is filled with anything you may need for perfect dessert.

00:45:07Aprons on.

00:45:10Hurry up.

00:45:11All right.

00:45:12Pressure's on.

00:45:13Bailey, what are we going to make?

00:45:14Okay.

00:45:15How about we do, you know how Mum loved Vizorgi Law?

00:45:19Yeah.

00:45:19And we put the berries in with the Vizorgi Law and be like...

00:45:22So like, like, like, so like, like a, what, a berry compote?

00:45:24Yeah.

00:45:25I mean, there's only one thing that comes to mind.

00:45:26Yeah.

00:45:27And that's, uh, fried bananas.

00:45:30Hey, yeah!

00:45:31Do you think maybe we can do, like, a donut with some sort of bacon?

00:45:35Maybe we can use a bacon fart?

00:45:36Yeah.

00:45:37You've got 90 minutes, and it starts now!

00:45:40Woo!

00:45:41Ah!

00:45:42Oh, my...

00:45:53This is heaven!

00:45:54Look at all these beautiful grongues.

00:45:57Where is it?

00:45:58Oh, when I'm shopping, I get lost.

00:46:00Oh, that's a new one.

00:46:01Oh, I can grab that one.

00:46:03I'll try that one.

00:46:05Butter, butter, butter, butter, butter.

00:46:07Woo!

00:46:08First one out.

00:46:09Let's go, Maria and Bailey.

00:46:11Hi, girl.

00:46:12Yeah, so I've got this.

00:46:14I'm going to add my sugar.

00:46:15The dessert that we're cooking is a white chocolate bacon ganas donut with salted caramel.

00:46:21I'm going to take the bacon fart and enrich the dough with that.

00:46:26Okay.

00:46:26I think the biggest challenge is to get enough of the bacon into the donut.

00:46:31You can't just get a big slab of bacon and put it on there or on top of a dessert.

00:46:35That doesn't really work.

00:46:36It's going to be definitely really difficult.

00:46:39Bailey, what are you doing?

00:46:40He's candying the bacon, I think.

00:46:43I'm making some maple bacon.

00:46:45Nice, nice.

00:46:46The other biggest worry is the donuts.

00:46:49Are the donuts going to rise on time?

00:46:51We only have 90 minutes.

00:46:53Why is it so sticky, for God's sakes?

00:46:55I think we're sugar, butter, doo-doo-doo-doo.

00:47:03Send mum out to the shopping centre.

00:47:05It takes her like, you know, an hour to get some milk.

00:47:08That's about right.

00:47:08Oh, hello, welcome.

00:47:12I was like...

00:47:12I don't know if I remembered everything.

00:47:14That's okay, we can always...

00:47:15Let's just get started.

00:47:16Have a look through it.

00:47:17Anna-Marie, what are you making?

00:47:20We're cooking spice risotto galore with berry compote.

00:47:24Simple, honest, wholesome.

00:47:26So I've just put the rice in there, Marie.

00:47:28Now I'm going to put it in the water.

00:47:30It's all you know, it is like a rice pudding.

00:47:32It's got the milk, it's got the cream, it's got the cinnamon.

00:47:35And when it cooked, it's nice and thick.

00:47:38It's going to have all these beautiful spices in it.

00:47:41Mum will be so proud.

00:47:42I remember when she used to make this in the kitchen

00:47:44and she'd dance, and she'd dance, and she'd dance, and she did.

00:47:48Yeah, she did.

00:47:49The excitement that I'm feeling that I'm able to honour mum

00:47:52with the risotto, does my heart good.

00:47:55And the mean fact that we can also put our little twist to it,

00:47:59we actually put a beautiful berry compote on us.

00:48:02Mum would be going, come on, girls.

00:48:04Mum, I like that idea.

00:48:06Come on, come on.

00:48:07Get it, girls, you've got this.

00:48:08You're going to love it.

00:48:11What do you want to find up there?

00:48:13Do you want to find another?

00:48:14Oh, my God, don't even zoom up there.

00:48:15Oh.

00:48:16Ooh.

00:48:16Right, go hard, Mark.

00:48:18Ted, what are you making?

00:48:20Today for our dessert, we're making Thai fried bananas

00:48:22with pandan custard.

00:48:24So the banana that we've picked is a Thai-style banana.

00:48:28Taste it.

00:48:29Cheers.

00:48:30Which is a little bit more thicker and smaller,

00:48:35but you can expect a lot of sweetness from this.

00:48:37See how it's different, so for this dessert, I'll be taking the lead.

00:48:41So the most important thing at the moment is making the batter

00:48:44for the fried bananas.

00:48:45The batter's coming to the right consistency.

00:48:47Oh, nice.

00:48:48We need to make sure that it's a nice consistency,

00:48:50but also with a nice flavour to it.

00:48:51So I'm just adding some cinnamon in now,

00:48:53just for the... there's a little bit of spice in this dish.

00:48:56So the task I'm going to make Mark do is the custard.

00:48:59Crack the egg.

00:49:00We're really going to make sure that consistency is correct

00:49:03and really showcase his skills that everyone's been doubting.

00:49:06Tan, is Mark getting it right?

00:49:08Yeah, he's spot on at the moment.

00:49:11Last time Mark made custard,

00:49:13we had a little bit of scrambled egg and creme brulee.

00:49:15Mmm, not good.

00:49:17Is this hot?

00:49:19God.

00:49:19This would be so sweetly satisfying

00:49:22to watch Mark and Tan trip up on desserts

00:49:25and head into the elimination cook-off.

00:49:27That's a saucepan.

00:49:29Oh, there's a hat.

00:49:31That's a lost cause over there.

00:49:34This is a perfect round to knock them out.

00:49:39Coming up...

00:49:40Can you focus there?

00:49:41Your job is to deep fry these donuts, please.

00:49:43Okay, ma'am.

00:49:44The dessert cook...

00:49:46Here's the thing.

00:49:47Where's the berries?

00:49:48...turns sour.

00:49:49The ganache is f***ing ripping, bro.

00:49:52Bailey, Bailey, Bailey, Bailey, Bailey.

00:49:54More, more, more cream, more cream.

00:49:55Bailey, do something!

00:49:57And at the table,

00:49:59teams don't sugarcoat their critiques.

00:50:02Don't think bacon's really the hero on it.

00:50:04I think it's just a garnish on top.

00:50:06I personally think that there is enough bacon.

00:50:08I don't really care about most opinion in desserts.

00:50:11He doesn't eat them.

00:50:13He doesn't make them.

00:50:14The team's got one hour to go.

00:50:17You should be well on the way.

00:50:19Let's go, guys.

00:50:20Come on.

00:50:21Let's go, boys.

00:50:22Come on.

00:50:23Let's go, boys.

00:50:24Let's go.

00:50:25Let's go, boys.

00:50:26Come on.

00:50:27Let's go.

00:50:28Woo-hoo!

00:50:29So here we go again.

00:50:31Pick up fridge round two.

00:50:32This time is dessert, though.

00:50:34Mark and Tan are using bananas.

00:50:37Anna-Marie are using berries.

00:50:39And Marie and Bailey are working with bacon.

00:50:41Yes.

00:50:42Mark and Tan haven't really done much to eat on it.

00:50:44Yeah, they look like they could be a little bit confused.

00:50:46Oh, just under an hour.

00:50:47Can you tuck that in?

00:50:48Beautiful.

00:50:49Sweet.

00:50:50I'm going to put the cream in.

00:50:51I'm going to put the pantan in.

00:50:52You can start putting sugar and eggs in when it cools down a bit.

00:50:55So Mark and Tan have good Thai fried bananas.

00:50:59And this is more natural taste, yeah.

00:51:02We use a lot of palm sugar.

00:51:03Well, hopefully the batter stays crisp

00:51:05and also choosing the right banana

00:51:07because some are sweeter than others, yeah.

00:51:09In the risotto law, we've got cinnamon.

00:51:11We've got beautiful nutmeg.

00:51:13So Anne and Marie, they're making a spice risotto gallo

00:51:16with berry compote.

00:51:18It's like a Greek rice pudding.

00:51:20So I'm doing a beautiful mixed berry compote

00:51:22with some lemon zest.

00:51:24And I'm doing a beautiful mixed berry compote

00:51:26with some lemon zest.

00:51:28A little bit of sugar.

00:51:30Woo-hoo!

00:51:31That looks great.

00:51:33Tell me what you think.

00:51:34Is it nice?

00:51:35Is it nice?

00:51:36It needs vanilla bean.

00:51:37I forgot the vanilla.

00:51:38Ah!

00:51:39It needs vanilla.

00:51:40Maria and Bailey, they're cooking a white chocolate

00:51:42and bacon ganache donut.

00:51:45We really want to taste that bacon

00:51:47because if the dessert's too sweet,

00:51:49that bacon favourite might just get lost.

00:51:51Maria, our ganache.

00:51:53So we've got our bacon in there.

00:51:55We've then put in the heavy cream,

00:51:56some gelatin leaves,

00:51:57and then I'm going to pour that over our white chocolate

00:52:01so that turns into a beautiful ganache.

00:52:03Love it.

00:52:04I'd do a bacon ice cream.

00:52:06You don't have time in 19 minutes, Chef.

00:52:08I would.

00:52:09Oh, you would?

00:52:10I would.

00:52:11Oh, yeah, of course.

00:52:12Of course you would.

00:52:13Maria, for frying, I reckon it would take about

00:52:14four minutes per donut.

00:52:16We are only here to win.

00:52:18I mean, Anna Marie, good luck but not too much.

00:52:21And we've seen Mark and Tan cook desserts.

00:52:24That was a bit of a disaster.

00:52:25What does Mark know about dessert?

00:52:27So we have to beat them.

00:52:29Donuts.

00:52:30We're not giving up.

00:52:31We are not giving up.

00:52:35So start frying in a second.

00:52:37Do half a batch with, as we said, and then see how it goes.

00:52:40It's important to start tasting the bananas

00:52:43and how the batter is.

00:52:44I want to make sure that there's a perfect consistency

00:52:47because otherwise, we won't have time to fix it.

00:52:49I'm hoping that this banana, when you pull it out,

00:52:52is nice and crispy on the outside.

00:52:53Really taste the banana without it being too mushy.

00:52:56All right, let's taste these.

00:52:59Take time.

00:53:02Is this a bit thick?

00:53:04Yeah, a little bit thick.

00:53:05The batter is way too thick.

00:53:07We're not getting enough taste of the banana.

00:53:09I need to fix this immediately.

00:53:11They're happy?

00:53:12No.

00:53:13Stressful.

00:53:14Oh, God.

00:53:15It doesn't feel good.

00:53:17I feel great.

00:53:19It needs a little bit thinner.

00:53:21It's making the banana a little bit too hard on the outside.

00:53:24You can't really taste the flavour.

00:53:25Yep.

00:53:26We definitely got to add a little bit more water in it,

00:53:28so there's more of a runny consistency.

00:53:30I'm starting to worry at this point.

00:53:31I really don't want to be going into elimination.

00:53:33Things are starting to heat up now, for sure.

00:53:35This is a Thai dish, so pressure's on.

00:53:38You're 30 minutes.

00:53:39Give us your best.

00:53:40Come on.

00:53:41Let's go.

00:53:42Let's go.

00:53:43Let's go.

00:53:44Let's go.

00:53:45Let's go.

00:53:46Let's go.

00:53:47Let's go.

00:53:48Let's go.

00:53:49Start putting the risorgulas in, Marie.

00:53:50Okay?

00:53:51Yep.

00:53:52We're finally getting the risorgulas in the fridge in their classes.

00:53:56So that's done.

00:53:57And then you can put the compost in.

00:53:59Yeah, Mum.

00:54:00Just one sec.

00:54:01Compost.

00:54:02Beautiful consistency.

00:54:03I'm really happy with it.

00:54:04Yeah, me too.

00:54:05Looking really great.

00:54:06It looks great.

00:54:07The compost is great.

00:54:08It's not too runny.

00:54:09It's not too thick.

00:54:11Turn it in the fridge.

00:54:12It can't be hot.

00:54:13It needs to get into that fridge to cool.

00:54:18How's Chuck going, ladies?

00:54:19That's great.

00:54:20A lot of Chuck going on.

00:54:21Where's your risorgulas?

00:54:22It's still quite warm, so it's going to take a lot of time to...

00:54:25Can I try it?

00:54:26Of course you can.

00:54:27I was going to do it anyway, so...

00:54:30Ooh.

00:54:31Very sweet.

00:54:32Here's the thing.

00:54:33Where's the berries?

00:54:34It's a very small pool.

00:54:36Colin's just come in next to us.

00:54:38And, you know, he's looking at our risorgulas.

00:54:40It's a small glass.

00:54:42There's not enough room for your hero, which is your berries.

00:54:45Because we're showcasing the berries, not the rice pudding.

00:54:48Yeah, exactly.

00:54:49Think outside the box.

00:54:51Is berry the hero?

00:54:52In my head it is, but I literally now don't even know if it is.

00:54:57And I don't know if we've actually done enough.

00:55:01Mum, I feel like we're not doing enough of berry.

00:55:03So what are you thinking?

00:55:04What are you thinking?

00:55:05I can't think.

00:55:06Marie, no.

00:55:07We stick to what we've said.

00:55:09We've done it a hundred times before.

00:55:11Yeah.

00:55:12And we're going to put the risorgula in there.

00:55:14Yeah.

00:55:15The berry compote.

00:55:16And some fresh fruit.

00:55:17That's what we're going to do and it's staying that way.

00:55:19Okay.

00:55:20We can't be second guessing ourselves.

00:55:22We're just going to stay in our lane.

00:55:24Anna Marie.

00:55:25You got this.

00:55:26You got this.

00:55:27You got this.

00:55:28You got this.

00:55:29You got this.

00:55:30You got this.

00:55:31You got this.

00:55:32You got this.

00:55:33You got this.

00:55:34You got this.

00:55:35You got this.

00:55:36You got this.

00:55:37You got this.

00:55:38You got this.

00:55:39You got this.

00:55:40Don't touch.

00:55:41Don't touch.

00:55:42Here.

00:55:43It is down to the wire.

00:55:44We need these donuts in the deep fryer now.

00:55:47Where are the rest?

00:55:48Just leave them.

00:55:49Bailey, can you focus there?

00:55:50Your job is to deep fry these donuts, please.

00:55:52Okay, ma'am.

00:55:53Under the pressure of the clock, things are getting a little bit difficult.

00:55:57The best thing that I can do is reassure her that we can get through this.

00:56:02Maria.

00:56:03Yeah.

00:56:04They're starting to get the beautiful golden color.

00:56:06Like a donut.

00:56:07Mm-hmm.

00:56:08They look good.

00:56:09They look good.

00:56:10Let's go, Maria.

00:56:12Maria, salted caramel.

00:56:15Yeah, it's ready.

00:56:16Yeah.

00:56:17And I'm going to start filling.

00:56:18Okay.

00:56:19Using the test donut to pipe some ganache in there.

00:56:24Hopefully, they can cool down.

00:56:26Oh, the ganache is dripping, bro.

00:56:28They're too hot.

00:56:29Guys, I'm feeling so sick for Maria and Bailey right now.

00:56:34With the donuts being hot, it's melting.

00:56:36Immediately, I can see the ganache running from the hole.

00:56:40All right, Bailey.

00:56:41Yep.

00:56:42I'm going to pop the ganache in the fridge until we plate.

00:56:45Like they're not going to be able to plate.

00:56:47I've got an extra one here.

00:56:49It's hot because the ganache is dripping, bro.

00:56:52It's a big disaster.

00:56:55Five minutes left on the clock.

00:56:56Come on.

00:56:57Five minutes.

00:56:58Come on.

00:56:59Woo!

00:57:00Oh, the ganache is dripping, bro.

00:57:01They're too hot.

00:57:02What can we do?

00:57:03Put them in the freezer.

00:57:04The donuts in the freezer?

00:57:05I'm still frying these donuts.

00:57:06And there's no way that they're going to cool down by the time that we need to get the filling

00:57:12in.

00:57:13Oh, guys.

00:57:14I'm feeling so sick for Maria and Bailey right now.

00:57:15With the donuts being hot, it's melting.

00:57:16We're going to have to come up with some other idea.

00:57:17We need our things to cool down.

00:57:18What if we actually start putting the toppings and then we leave that for last minute?

00:57:19Yep, I like it.

00:57:20Like they're not going to be able to plate.

00:57:21The only thing I can do right now.

00:57:22is to use the toppings and then we leave the toppings and then we leave that for last minute.

00:57:23Yep, I like it.

00:57:24Like they're not going to be able to plate.

00:57:25The only thing I can do right now is to use the toppings and then we leave that for last

00:57:29minute.

00:57:30And we need to see how many.

00:57:31And we need to get our doughnuts.

00:57:33Okay.

00:57:34The doughnuts being hot, it's melting.

00:57:35We're going to have to come up with some other idea.

00:57:36We need our things to cool down.

00:57:38What if we actually start putting the toppings and then we leave that for last minute?

00:57:46Yep, I like it.

00:57:47Like they're not going to be able to plate.

00:57:49The only thing I can do right now is to use as many seconds to cool down the doughnuts.

00:57:54It's okay.

00:57:55We've got four minutes.

00:57:56Don't worry.

00:57:57Okay, we're just gonna dress them up and last minute. We're just gonna pipe it somehow but without

00:58:03Melting it Bailey. We're gonna play hard. Okay at one minute

00:58:07I deal with the ganas and you put this on the plate. Okay. Okay

00:58:13On one minute. Yes

00:58:19You know I do a lot of content to look like all they've got is fried bananas

00:58:23I'm hoping that we don't go into elimination round especially

00:58:27Making a try this cool tan so I'm gonna start placing so yeah a leaf middle the plan for plating this to make sure that

00:58:33There's four to five pieces of fried banana on one side and then the opposite side will have the pandan and custard

00:58:40How's the custard looking good? Yeah, custard is looking good. Oh, it looks very thin

00:58:45Oops. Oh, our team's got two minutes left. You better be ready to plate

00:58:51The rice is beautiful and cooked I'm a bit worried for them because berry has to be the main component on a dish

00:58:56And it can't be just a compote. It can't just be a sauce on the side. Look at that. That is that is it's perfect

00:59:01It's perfect. It's got a bit of a waffle going on. It's got a little bit of a jiggle. The compote's cooled

00:59:08Beautiful now. We just have to put it all together

00:59:11It is all cool and it's cinnamon. It needs cinnamon doesn't it Marie. It's just the way it's just the way mummy taught me

00:59:17That's it. Beautiful. I get another spoon and start helping me. Okay, yep

00:59:21I

00:59:23They've only got a minute and a half. Yeah, that's that's like not much time

00:59:31It's now it's not it's now it's now now get it out. Don't get it on the plate now you're gonna pipe it on the plate

00:59:36Yes, get it on the plate. I'm here. I'm going

00:59:43Maria, it's now it's now we need to get these donuts on the plate now

00:59:48I can't feel with inside the donut with our gnaz so the gnaz is gonna go around the donut. We don't have time to waste

00:59:57Yeah, put it around

00:59:59She's doing it around it. She's doing it around her. Bailey get a piping bag. Oh, yeah, right

01:00:04There's not enough time for that. Bailey, Bailey, Bailey, more more more cream. Bailey, do something

01:00:10Mom berries quick. Wait, just do the strawberries, huh?

01:00:1630 seconds

01:00:18Can we go with the sesame seeds?

01:00:20Just scouting them out a little bit, not too much. She's totally on top. Yep

01:00:2715 seconds

01:00:29Come on, 10 seconds to go

01:00:31Yes, you got the barrier

01:00:337, 6, 5, 4, 3, 2, 1

01:00:39Start our cooking

01:00:41We got some thumbs up

01:00:43We got some thumbs up

01:00:45Let's go

01:00:47Oh my god

01:00:49That was so good

01:00:51That was so good

01:00:53You're stressing us out up here

01:00:59We're stuck

01:01:01We got everything pretty much we wanted

01:01:11Overall, I'm super happy about the plate

01:01:13I'm just hoping that everyone kind of understands where I'm going with the banana

01:01:17I guess because that's how we eat it

01:01:19So fingers crossed for that

01:01:21Once the custard goes on

01:01:23The flavours will pop

01:01:25It tastes beautiful

01:01:27But is it enough?

01:01:29Oh my god

01:01:31Oh my god

01:01:32Are you happy?

01:01:33I mean, I know we didn't get them in

01:01:35This has definitely not turned out the way we wanted

01:01:38The bacon is a harder hero element to put in

01:01:42And the ganache didn't go inside the donut

01:01:45It's really hard looking at everyone else's dishes

01:01:47Oh, I'm happy

01:01:49Let's go

01:01:50Their presentation looks better than ours right now

01:01:53And I'm really stressed

01:01:55Because Bailey

01:01:56I do not want us to go for an elimination cook-off

01:02:08Well, teams

01:02:09Your first dish cooked here at Kitchen Headquarters

01:02:12Oh my

01:02:13It's so important to know

01:02:15Your competition

01:02:18And what you're up against

01:02:20Let's start with

01:02:22Mark and Thames

01:02:24Thai fried bananas

01:02:26With pendant custard

01:02:33We feel like we're taking a pretty big gamble here

01:02:35Because of the different texture of this banana

01:02:40They might not be used to it

01:02:42Thank you

01:02:43Thank you

01:02:44But, um

01:02:45I'm hoping that they can understand where I'm coming from

01:02:48Bon appetit

01:03:09It's quite fat

01:03:10I wasn't sure if that was banana or not

01:03:22Because it was quite hard

01:03:23It was sweet

01:03:24Yeah

01:03:25I do like this sauce

01:03:26I love it

01:03:27The sauce is great

01:03:28The banana is very firm

01:03:31I would like it a bit softer

01:03:33And there's not like sweet

01:03:35Or like any caramelisation

01:03:37I think the banana was okay

01:03:39Yes, it is gents

01:03:40But it's still okay

01:03:41I think it just lacked a little bit of flavour

01:03:43Coming from the two people that had no flavour in any of their dishes

01:03:48In a whole instant restaurant

01:03:50They would know something about no flavour

01:03:54Okay, let's move on to

01:03:56Marie and Bailey's

01:03:58White chocolate and bacon ganache donut

01:04:01With salted caramel

01:04:03Our presentation is not turned out the way we wanted

01:04:10The ganache didn't go inside the donut

01:04:13But hopefully it doesn't matter

01:04:15Because it's all about the taste

01:04:16And we have a lot of flavour in here

01:04:20So a last minute change on the presentation, Arian?

01:04:23Mm-hmm

01:04:24Your piping skills were amazing

01:04:26Let's have a taste

01:04:28Let's have a taste

01:04:29Alright

01:04:30That's good

01:04:52I thought all the flavours work quite well together

01:04:54My only issue for mine was

01:04:56was the dough was a little bit thick and yeah it wasn't quite as soft as I hoped to be in a doughnut.

01:05:04I don't think bacon's really the hero on it, I think it's just a garnish on top.

01:05:09I enjoyed the flavours and I liked the bacon in that topping, so well done, thank you.

01:05:19Time. So where do you think you sit after tasting two desserts?

01:05:22I still definitely think we're just slightly above.

01:05:23I think ours is still above Marie and Bailey's.

01:05:28I personally think that there is enough bacon, but I mean we're all entitled to different opinions, so yeah.

01:05:37I don't really care about Max's opinion in desserts especially, because he doesn't eat them, he doesn't make them.

01:05:43He doesn't have a refined palate to taste the flavours of the bacon in every single element that we cooked today.

01:05:49Okay. Okay, next.

01:05:51All right, well it comes down to this final dish, Annemarie Spiced Rizzo Gala with berry compote.

01:06:07Thank you so much.

01:06:15I'm really happy with this.

01:06:16Yeah, me too.

01:06:16Looking really great.

01:06:17It looks great.

01:06:18Good job.

01:06:18It's got colour, it's got texture.

01:06:21And we're also showcasing those beautiful berries.

01:06:23Yeah.

01:06:24All right, any thoughts on the presentation?

01:06:28Yeah, I think it looks good.

01:06:30Just a lot of berries on the side though.

01:06:32I think I wish they could have done something else with it too, not just stick it there, I guess.

01:06:36But I think it looks really tasty.

01:06:39All right.

01:06:39All right, all right.

01:06:40Bon appétit.

01:06:53It's a good mouth.

01:06:53What a lovely Greek dessert.

01:07:06I mean, I had it since I was a child.

01:07:09Definitely really nice.

01:07:10The flavours are there.

01:07:11Maybe you could have done a little bit more with the thyme.

01:07:13No, I think overall you did pretty good, both of you.

01:07:17Flavours were quite nice, which I really liked.

01:07:19But for the nine minutes, I think it was a bit basic.

01:07:24I don't know, but the rice wasn't quite fully cooked for me.

01:07:29Well, three desserts done.

01:07:31I must say that you haven't made it easy for us to decide who's going to join

01:07:35Lol and Lil for the elimination cook-off.

01:07:39So why don't you take a break and we'll call you back soon.

01:07:43I don't want to be in the elimination cook-off.

01:07:45But Colin and Manu are the ones that are judging and it's what they think is what counts.

01:07:49It's what counts.

01:07:50So fingers crossed it's enough.

01:07:53It's got to be enough. Come on.

01:07:54Tims, your first time in kitchen headquarters.

01:08:10And it was the dreaded pick a fridge challenge.

01:08:14But you ought to get on and give it everything.

01:08:17Well done, one and all.

01:08:18Teams, as we all know, at the end of the main courses,

01:08:24Lol and Lil, you performed the weakest and find yourself in an elimination cook-off.

01:08:31As you found out today, kitchen headquarters is a big step up from the instant restaurants.

01:08:37Well, an elimination cook-off in this kitchen is even tougher.

01:08:42And now it's time to find out which team will join you.

01:08:49At this point in time, we do not want to face Maria and Bailey and Mark and Tan.

01:08:55Comparing our style of cooking, they have more technique.

01:08:58Watching the three teams cook, we would prefer to cook off against Anna Marie.

01:09:02I just think they are a bit slower in the kitchen than we are.

01:09:05I can say we've had three completely different opinions from the teams around the table.

01:09:12But it's ours that matters.

01:09:14Mark and Tan, you cooked Thai fried banana with pandan custard.

01:09:23All right, your hero was banana.

01:09:25It was a Thai banana, so it is different to what everyone expects.

01:09:29It's got that different texture, but I like the batter.

01:09:32The highlight for me was the custard.

01:09:35Maybe a little bit of saltiness on there, just to contrast the custard.

01:09:39I thought the custard was delicious.

01:09:41The batter was just nice and tight on.

01:09:44But unfortunately, the end result is you could have done a little bit more for this dessert.

01:09:50We probably should have added other elements of banana into it,

01:09:53because clearly that wasn't enough.

01:09:56At this point, I'm super nervous.

01:09:58I really don't want to be going into elimination.

01:10:00Maria and Bailey, for dessert, you created white chocolate and bacon ganache donuts with salted caramel.

01:10:10Cooking with bacon in a first place was probably the most difficult.

01:10:15And I think the idea was genius.

01:10:20It wasn't too sweet, but it wasn't too savory.

01:10:22I think that balance was great.

01:10:24I thought the bacon on top really enhanced the flavor of everything else.

01:10:29The white chocolate ganache, I thought you could have actually chopped some of that bacon in there.

01:10:35But I liked it.

01:10:36It was a good dish.

01:10:37I actually loved the caramel on top.

01:10:40For me, that's the highlight.

01:10:41I'm happy with the critiques from the judges.

01:10:43And hopefully, we are not in the elimination cook-off.

01:10:46Anna-Marie gave us spiced Rizzo Gallo with berry compote.

01:10:54The rice pudding was beautiful, but it's not a rice pudding challenge.

01:11:00It was just kind of a plain, sweet rice pudding that shouldn't have taken you 90 minutes to make.

01:11:08It's a berry fridge challenge.

01:11:13A handful of berries on the sides, that's like my kids' lunchbox.

01:11:16Yeah.

01:11:17You know what I mean?

01:11:17That's like, what do we do with desperation?

01:11:21Do I disagree with him?

01:11:23No, I don't disagree with him.

01:11:25It's a competition, and we could have done more.

01:11:29And now, which dish will send a team into an elimination cook-off to fight against Loll and Lil?

01:11:39I've wanted to be in this competition for so long, Marie.

01:11:43I hope it's not us.

01:11:46Preparing for the worst right now.

01:11:48Who wouldn't be worried?

01:11:49I just wanted to rip the band-aid off.

01:11:54Anna-Marie, unfortunately, you cooked the weakest dessert tonight.

01:12:01You will be heading into an elimination cook-off with Loll and Lil.

01:12:06It just sucks.

01:12:08That's the word we're going to use.

01:12:10But out of everybody to go to an elimination cook-off, I'm glad it's them because I feel like we're probably stronger cooks.

01:12:17It's game on, and we're not going home.

01:12:20So we have Loll and Lil against Anna and Marie.

01:12:25Next time we see you, one of you will be eliminated.

01:12:31We're here to prove ourselves.

01:12:32We are here to take this competition out.

01:12:34So I'm sorry, ladies, but watch out because we are going to bring our A-game.

01:12:37And I'd be scared if I was them.

01:12:39Next time, your faves face off.

01:12:49Anna-Marie and Loll and Lil, they're the OGs.

01:12:52It's going to be really sad to see one of them go.

01:12:54In the most emotional elimination yet.

01:12:59This competition means so much to me.

01:13:02I have wanted this for 15 years.

01:13:05This competition means the absolute world to us.

01:13:07So I just don't want it to be the end.

01:13:10And it's not just the judges who will seal their fate.

01:13:15For the first time in this competition, your fellow teams will score your dishes.

01:13:20Oh, wow.

01:13:21I can't believe that we're going to have an impact on who goes home tonight.

01:13:24You need to serve us an amazing banquet.

01:13:28Let's get that in there.

01:13:29Shove it in there.

01:13:31At the end of the night.

01:13:32You don't want this to be your last call.

01:13:34We need to get it in, ma'am.

01:13:35We say goodbye.

01:13:37I'm having a heart attack.

01:13:38Chill.

01:13:39To one of your most loved teams.

01:13:42Come on!

01:13:43This is not good, mum.

01:13:45This is not what I wanted.

01:13:49My heart's pounding out of my chest.

01:13:53I'm terrified.

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