My Kitchen Rules Season 15 Episode 5

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Transcript

00:00:00Previously, four teams set off to become MKR champions, and while three achieve peaks of perfection...

00:00:10First hand in the season, well done. That's it. A perfect dish with a perfect score of 10.

00:00:18Sydney's Justin and Will held tight to the top of the leaderboard on 79.

00:00:24Cooked beautifully. What a great man of course.

00:00:26Leaving Michael and Riley in line for elimination at the bottom.

00:00:31I am so nervous.

00:00:33But...

00:00:34I'm Lil.

00:00:35I'm Lol.

00:00:36With MKR's youngest team yet to cook.

00:00:39I'm 25 and I've never left Queensland.

00:00:42No.

00:00:42Michael and I have our taste bud experience from travelling the world together.

00:00:47How can you have that when you haven't even left Queensland?

00:00:49The opinionated couple aren't expecting to stay last for long.

00:00:54Anyone intimidates you around the table?

00:00:56It's definitely not going to be the Happy Meal crew.

00:00:59Michael is really underestimating us and I can't wait for him to see us cook and really eat his words.

00:01:04And maybe choke on them a little bit.

00:01:08Tonight we're in Queensland as Lol and Lil look to make their mark.

00:01:13We've got this.

00:01:14I'm really rooting for these girls.

00:01:15I think they have been classed as the underdogs.

00:01:17But as the kitchen takes its toll...

00:01:20I'm not happy with that one.

00:01:22I just don't think it's competition worthy.

00:01:24Tonight we're going to be off the bottom of the leaderboard.

00:01:27Can the girls serve up some humble pie?

00:01:30It is Grandma's recipe.

00:01:31I don't think they'll be expecting this from us.

00:01:34We're in trouble.

00:01:35And at the table, it's Mel and Jacinta who have trouble of their own.

00:01:41So what happened last night, guys?

00:01:43What did we miss?

00:01:44There was a fair bit of talk about you having two businesses.

00:01:48I looked you up.

00:01:49The article came up about a bakery business that you had.

00:01:53Oh, okay.

00:01:54We weren't being strategic.

00:01:55I thought it was brought up just to sort of sway the table a bit.

00:02:00It's really naive of Jacinta and Mel to run their mouth as much as they have,

00:02:05considering they're cooking last in this competition.

00:02:07I just think there could be some strategic scoring for your restaurant.

00:02:13I feel like everyone is coming at us.

00:02:17Okay.

00:02:18Payback's a bitch.

00:02:25Tonight, it's Instant Restaurant No. 5,

00:02:35and we're in beautiful Logan, Queensland,

00:02:38where best buds Lola and Lil...

00:02:40Let's go!

00:02:41..are creating a world of wonder to wow their guests.

00:02:44So cute!

00:02:45It is huge that Lil and I are here.

00:02:48Two girls from Logan on MKR.

00:02:50Series 15, what do you mean?

00:02:52How cute are our flowers?

00:02:56I feel like that is just us in a nutshell, is it not?

00:02:59It's perfect.

00:03:00To be here together is just the next thing in our friendship.

00:03:04We grew up together, we worked together,

00:03:06now we're in a competition together.

00:03:08Who would have thought?

00:03:10We have these beautiful flowers from Spotlight.

00:03:12Lots of flowers, lots of colour.

00:03:14Want them to walk in and be like, wow.

00:03:17The name of our Instant Restaurant is Sugar.

00:03:19Spice.

00:03:20And everything nice.

00:03:21It's definitely going to show our personality.

00:03:24It is a whimsical fairy garden party theme.

00:03:27People need...

00:03:28A little bit of joy in their lives.

00:03:29When they walk in, they need to feel happy.

00:03:32We have a lot of fairy dust and a lot of fairy sprinkles,

00:03:34and we're going to just sprinkle it everywhere.

00:03:37Oh, it looks so good!

00:03:40We love Lola and Lil.

00:03:42Gorgeous girls.

00:03:43Lola and Lil kind of get underestimated so much

00:03:46because they're young.

00:03:47I'm really hoping that they do well tonight.

00:03:51Our sign looks so cute.

00:03:52I know!

00:03:53This competition means so much to me.

00:03:55We would love to release our own cookbook

00:03:57off our Instant Restaurant name,

00:03:58Sugar, Spice and everything nice.

00:04:00So there's a lot of pressure we're putting on our shoulders.

00:04:03Oh my God, our table looks amazing.

00:04:04It looks so good.

00:04:05So good.

00:04:05Everyone's going to love it.

00:04:06Everyone's going to be so happy.

00:04:07Willis, here we come.

00:04:10With their Instant Restaurant set up,

00:04:13it's now a race against the clock for Lola and Lil.

00:04:16They have just four hours to shop for ingredients

00:04:19and prepare their dishes before the guests arrive.

00:04:22The day has come.

00:04:23It's our day.

00:04:24We've got to prove everyone wrong.

00:04:26Just because we are young doesn't mean we can't cook.

00:04:29Oh, yeah.

00:04:30So Lola and Lil, they haven't travelled as much.

00:04:33They don't seem to be very experienced

00:04:35with other cultures and cuisines.

00:04:37So I'm expecting something a little bit basic.

00:04:42I honestly am not nervous.

00:04:45Yes.

00:04:45Everyone has underestimated us in this competition.

00:04:48They've said we can't cook because we're from Logan

00:04:50and we are going to prove them wrong.

00:04:53I think Logan's looking pretty good.

00:04:55Gonna show Michael how this half-lives.

00:04:58I would never come to Logan

00:05:01unless it was for a very, very, very, very good reason.

00:05:06Because the Logan food,

00:05:08all I know from Logan is you have a meat pie

00:05:10and a pack of durries.

00:05:12And maybe a choccy milk.

00:05:13Is that competition worthy enough?

00:05:16Probably not.

00:05:17Show judging Michael what it's all about.

00:05:20Oh, my gosh.

00:05:22Anything's better than the beef tongue.

00:05:23Yeah, that's it.

00:05:24Michael and Riley being on the bottom,

00:05:26you can tell they want to get off.

00:05:27I don't think they thought I were going to be there.

00:05:28So tonight needs to go really well

00:05:30so we can prove them wrong.

00:05:31Yeah, let's show them.

00:05:33Let's show them what we can cook

00:05:34and we can cook good food full of flavour.

00:05:38Let's go.

00:05:40Woo!

00:05:41Yeah, we've got a Queensland menu here.

00:05:44It looks like it's packed full of flavour.

00:05:46But very simple.

00:05:48You know, this is home cooking.

00:05:50Is it at its best?

00:05:51I hope so.

00:05:53Oh, my gosh.

00:05:54Look how amazing these prawns look.

00:05:56Hello, how are you?

00:05:56For our entree,

00:05:59we're having grilled prawn and mango salsa tortilla bites.

00:06:02We got that inspiration from TikTok, actually.

00:06:04Yes.

00:06:05One of the TikTok recipes we saw

00:06:06popped up on my trending page, these tortilla cups.

00:06:09OK, yep, that's TikTok.

00:06:11This dish excites me

00:06:12because it's like sunshine on a plate.

00:06:14It reads like that.

00:06:15The mango, the prawn, the tortillas.

00:06:18But you know what?

00:06:19We overcooked the prawn, game over.

00:06:21Oh, I love the bag.

00:06:22Get it.

00:06:23Our menu might be seen as simple,

00:06:25but if we do simple right,

00:06:27everyone will be blown away.

00:06:29Chicken off the list.

00:06:30All right.

00:06:31Now.

00:06:33Blown Lil.

00:06:33They're like our little sisters, man.

00:06:35They're so cute.

00:06:36Some cream.

00:06:38Girls haven't travelled that much overseas and out of state.

00:06:42For me, I don't think you have to travel too far

00:06:44to know what good food tastes like.

00:06:45Some jalapenos.

00:06:46So I'm expecting Aussie flavours, like a hearty meal.

00:06:52We'll get some chicken thighs for the pie

00:06:54and then the chicken necks and wings for the stock.

00:06:57Beautiful.

00:06:58For me, we have a chicken and leek pot pie.

00:07:00Recipe I found online years ago.

00:07:03I have tweaked it as I've aged, let's say.

00:07:07I think five kilos will be enough.

00:07:10We do have a lot of dough to make.

00:07:12I think we should get another one just in case.

00:07:13The pastry I'm expecting is a puff pastry.

00:07:17And that pastry on top needs to be buttery,

00:07:20flecky and just well cooked.

00:07:27The shopping's done and the pressure's on.

00:07:31In just over three hours,

00:07:33Loll and Lil's guests will arrive.

00:07:36So excited.

00:07:37We're in such a good place.

00:07:39Are you happy?

00:07:39I'm happy.

00:07:40Okay, should we go to the kitchen and start cooking?

00:07:41Let's go.

00:07:42Yes.

00:07:43Oh, thank God.

00:07:48Look, look, look, look.

00:07:50Our aprons.

00:07:51Our aprons for the first time was so surreal.

00:07:55The real chefs now.

00:07:56Loll and Lil.

00:07:57Loll and Lil.

00:07:58Why don't they come white?

00:07:59I know.

00:08:00The dough we're making,

00:08:00they're going to be white by the end of the night.

00:08:02They are.

00:08:03The first dough we're doing is for the patillas.

00:08:05It's like a flatbread, doesn't rise as much.

00:08:06And then the second dough we have

00:08:08is for the chicken and leek pot pie.

00:08:10Tonight we are making three doughs.

00:08:12We've got the tortilla dough for the entree.

00:08:15We have the hot water pastry for the pie.

00:08:17And we have the short crust pastry for the dessert.

00:08:19We've got to start prepping all of these doughs.

00:08:21Yep.

00:08:22Dough on doughs on doughs.

00:08:23Dough on doughs on doughs.

00:08:25Exactly.

00:08:26And...

00:08:26I'm not sure why we did that to ourselves,

00:08:28but that's okay.

00:08:28No, it's fine.

00:08:30We've got to nail them all.

00:08:32This is fine for now.

00:08:34And then once that rest,

00:08:35it'll be all right.

00:08:37Okay, I'm making the pie dough now.

00:08:40The chicken and leek pot pie for our main

00:08:42needs to have a beautiful golden light crisp pastry on top.

00:08:46And then that will just work together.

00:08:49We should not be underestimated.

00:08:51We can cook delicious, simple food done well.

00:08:54That's good.

00:08:56And we're going to show the doubters

00:08:58and all the haters around the table

00:08:59that they should watch out for Lil and I

00:09:00because we're here to win this.

00:09:02We're definitely trying to prove tonight, Lil,

00:09:04that we don't have to travel the world

00:09:06and we don't have to be 83 to know how to cook.

00:09:09We are the most colourful people in the competition,

00:09:12so that means we're going to bring the most flavour.

00:09:14I agree.

00:09:16Do you want to get started on the dessert?

00:09:18Yeah, cool.

00:09:19I absolutely love doing desserts.

00:09:20It's definitely my happy place.

00:09:22For dessert, we are serving

00:09:24at Lowell & Lil's Lemon Meringue Pie.

00:09:26It's going to have beautiful lemon sweet flavour

00:09:29with a beautiful short cross pastry.

00:09:31You are looking like a little lemon tonight,

00:09:33so it'll suit our dessert very well.

00:09:35It will! I am!

00:09:36I want the lemon to have a good punch.

00:09:39You want that citrus kick.

00:09:41The lemon curd just set.

00:09:43The meringue light, fluffy with a little char.

00:09:45And the base of the pie, you want a little crispness.

00:09:48You don't want too much base.

00:09:51I've learned most of my sweet desserts from my grandma.

00:09:53As long as I can remember.

00:09:56My dessert recipe comes from my grandma

00:09:58and it brings back so many nostalgic memories

00:10:01of sitting in her kitchen, baking with her.

00:10:03She was like my best friend growing up.

00:10:05When she passed away,

00:10:06we didn't actually have it for a little bit.

00:10:08She would be so proud.

00:10:09So cooking it makes me feel closer to her.

00:10:12We're just going to let these set in the freezer

00:10:13for as long as possible.

00:10:15I think we're both in a really good place at the moment, Lil.

00:10:21We are.

00:10:22I feel good. Do you feel good?

00:10:23I feel good.

00:10:24So we're here at our fifth instant restaurant.

00:10:32In the slums.

00:10:33Look, I wouldn't go that far.

00:10:35Logan is on a completely different playing field

00:10:38to the Gold Coast.

00:10:39We are in the sticks.

00:10:42I'm scared I'm going to get taken up the hill and slaughtered.

00:10:45That's a bit dramatic,

00:10:46but I am holding my purse close.

00:10:51Our game plan for tonight is to show up as nice,

00:10:54stay away from any drama

00:10:56and just kind of fly under the radar

00:10:57because we're next to cook,

00:10:59so we don't want any attention.

00:11:03So Bailey, we're just safe.

00:11:05We are, but we're definitely not where we're expected to be.

00:11:08We're a bit confused, really,

00:11:10about the score we got at the end of the day.

00:11:12The math is not mathing.

00:11:13I definitely think that Mel and Jacinta

00:11:16strategically scored low.

00:11:18And I really want to find out exactly

00:11:19how strategic they're really being.

00:11:28Put that down.

00:11:29Okay, okay.

00:11:30They're here.

00:11:31Look good?

00:11:32Yes. Do I?

00:11:33Yes, perfect.

00:11:33Let's do this.

00:11:34Oh my God, let's go.

00:11:36Okay.

00:11:38Hey!

00:11:39Those of them look amazing.

00:11:45They're famous.

00:11:46They look amazing.

00:11:47They look refreshing.

00:11:48I feel like they had a really good prep time.

00:11:51Hello.

00:11:51Oh, amazing.

00:11:53All right, ready?

00:11:55Are we ready?

00:11:55I'm so excited.

00:11:56The girls look a little bit pleased with themselves.

00:11:59I think that these girls are really putting on a show for us all

00:12:02because it's too cool, calm and collected for me.

00:12:05There should be some sweat on your eyebrow.

00:12:07Oh my God!

00:12:08This is so magical.

00:12:15Wow!

00:12:16Oh my gosh, this is like Alice in Wonderland.

00:12:24It was beautiful.

00:12:25Oh my goodness, all the flowers and the butterflies.

00:12:28This is gorgeous.

00:12:30The fairy garden, I think it's very girly

00:12:33and it definitely shows her age.

00:12:35Oh my goodness.

00:12:37Oh my goodness.

00:12:39Oh my gosh, I'm so excited.

00:12:40I love this.

00:12:41Welcome everyone.

00:12:42We are so happy to have you here at our restaurant, Sugar.

00:12:45Spice.

00:12:46And Everything Nice.

00:12:47Yay!

00:12:51So the name is a bit of a play on our personalities

00:12:53with me being the sugar.

00:12:54Me being the spice.

00:12:55So we know a few of you have underestimated us in this competition

00:12:59but let's just say the weather is not going to be the only thing making you sweat tonight.

00:13:03Oh!

00:13:04Now let's get back in the kitchen.

00:13:06We've got some garnishing to finish off.

00:13:07All right everyone, cheers to our last night on the bottom of the table.

00:13:17Oh!

00:13:22Michael and Riley, I don't see them coming back at all.

00:13:26Like, mate, you're not that special.

00:13:28Maybe we have underestimated the girls, right?

00:13:32Exactly.

00:13:32I'm very excited for them to cook and taste their food.

00:13:37So what happened last night, guys?

00:13:39What did we miss?

00:13:40Give us a little rundown.

00:13:42I just know there's going to be some drama with Mel and Jacinta

00:13:45and I want Michael to tell me because he's going to give us a straight blunt truth.

00:13:50Michael, I would like to hear from you.

00:13:52Go, go, go.

00:13:54There was a little bit of drama.

00:13:56There were a few people saying some mean things.

00:14:01It's awkward.

00:14:05There was a fair bit of talk about you having two businesses

00:14:09and you're only coming forth with one.

00:14:12I would like to jump in and say that when I was in Adelaide,

00:14:18I looked you up because I wanted to try one of your famous cookies.

00:14:21Yes.

00:14:22And as I was Googling you, another article came up about a bakery business that you had.

00:14:28For me, like, it's nothing to hide.

00:14:31I'm actually not running this business anymore.

00:14:33I don't think that I need to give my resume to Mel of what I've done in the past.

00:14:39This business doesn't exist anymore.

00:14:41Well, we didn't notice.

00:14:42That's what we were looking for.

00:14:43That's what we were talking about.

00:14:45We're like...

00:14:45Yeah, what a shame.

00:14:45I wish I was on the table to clarify.

00:14:47I know, and I'm glad that you're here.

00:14:48And we couldn't even ask.

00:14:50Well...

00:14:51I'm just so done with their bullshit.

00:14:54Every night they're just trying to do sneaky moves.

00:14:58It is pretty interesting how a lot of things are coming up while someone else is in the kitchen.

00:15:05And not on the table.

00:15:06I would have to agree with Michael on that one.

00:15:08It's not really respectful, is it?

00:15:10Yeah, I feel like it's a bit of an easy stab.

00:15:13There is no doubt that Mel and Jacinta strategically and intentionally had that conversation at the

00:15:22table when they did so that we would get a worse score.

00:15:25With our final score, I did sense that there must have been some strategic moves there.

00:15:34For us, definitely no.

00:15:36I think the table scoring was aligned with the judges' scoring.

00:15:39Yes.

00:15:40I don't think they really aligned with the judges, but okay.

00:15:43I literally cannot anymore with Maria.

00:15:47Like, I don't want to talk to her anymore.

00:15:50Okay.

00:15:51The annoying thing about her is that she asks us a question or accuses us of something,

00:15:56and then as we're trying to explain, she just rolls her eyes.

00:16:00There's a lot of backpedalling happening.

00:16:03Don't go down.

00:16:04Don't go down.

00:16:04I thought maybe I should have been uncomfortable with the conversation, but okay.

00:16:18Again, Mel and Jacinta with the temper tantrums.

00:16:21The victim mentality is back, expected once again.

00:16:27It's not them, guys.

00:16:28It's us.

00:16:29Everyone else is a problem.

00:16:31It's not them.

00:16:32I've been pushed.

00:16:33Now you're being pushed.

00:16:35Everyone just seems to always be against us.

00:16:36We're an easy target.

00:16:37We're actually the nice ones.

00:16:39That's the thing.

00:16:39At the table, yes, it gets a little bit heated, and they kind of melt away and can't handle

00:16:45it.

00:16:46We all know what it's like when you're actually in the kitchen.

00:16:48It's so much pressure.

00:16:50Will they just cook and go, this is too hard, and then stop halfway through a walkout?

00:16:54I think things will get really, really hot in the kitchen, and I don't think they'll

00:16:58prepare for it.

00:17:01Coming up.

00:17:02We are underdogs.

00:17:04I think it is easy, basic, Aussie pub food.

00:17:11We're from Logan.

00:17:12We're fighters.

00:17:14Can Loll and Lil prove that humble home cooking trumps fancy fine dining?

00:17:20A restaurant quality dish.

00:17:22I think we've got this one in the bag.

00:17:25I'm really rooting for these girls.

00:17:26It's absolutely delicious.

00:17:32We're in Logan, where Loll and Lil are all smiles and positivity.

00:17:39We would love to go in really strong with our entree.

00:17:41Hey, Lil.

00:17:42Yeah.

00:17:42Show them that we can cook.

00:17:44But it's not all sunshine and rainbows at the table for Mel and Jacinta.

00:17:50Okay.

00:17:54We just need to show them that we can't be, like, pushed around.

00:17:57We just go in and we'll just, like, if you can't handle anything, just grab me.

00:18:01And if they think that they can get rid of us, they've got nothing coming.

00:18:07Once again, Mel and Jacinta pulling the victim card.

00:18:11We're over it.

00:18:12Everybody's over it.

00:18:18I've got to say, like, I know exactly what it feels like to be upset.

00:18:23But, like, at the end of the day, like, it's so much harder in that kitchen.

00:18:26And you've just got to bring it.

00:18:28Try a subject, please, please, please, please, please.

00:18:31I don't care if your food is amazing.

00:18:35You're going down, honeys.

00:18:37Au revoir.

00:18:40Au revoir, as Munu would say.

00:18:42All right, you ready, mate?

00:18:55I didn't see you.

00:18:55Take it.

00:18:56Take it.

00:18:57Take it away.

00:19:00Oh, my God.

00:19:01Are the Dodgers here?

00:19:01Is that Munu and Colin?

00:19:03Munu and Colin are here!

00:19:04Finally!

00:19:06Let's go.

00:19:06All right, ready?

00:19:07Yep.

00:19:07Let's do this.

00:19:08Let's go.

00:19:08Oh, my God, I came so excited.

00:19:11Let's do this.

00:19:13Hello!

00:19:15Welcome!

00:19:16Mademoiselle.

00:19:17Hi!

00:19:18How are you?

00:19:19Good.

00:19:19I didn't know you were so short.

00:19:20The judges are looking so good.

00:19:23And they're looking really tall.

00:19:24I didn't realize they were that tall.

00:19:26Oh, is anyone here?

00:19:27Oh, my God.

00:19:27Just so tall.

00:19:28How are you?

00:19:29Good?

00:19:30I think you've got no heels on tonight, so I think you don't look short.

00:19:33I think that's what I'm in.

00:19:34How are we all?

00:19:47Good.

00:19:48Good.

00:19:49Thank you, Munu and Colin, for being at our instant restaurant tonight.

00:19:52Sugar, spice, and everything nice.

00:19:55So, if you would all like to open your domes and reveal your menus.

00:19:59Tonight, for entree, we are serving grilled prawn and mango salsa tortilla bites.

00:20:08I'm excited.

00:20:09I love a prawn.

00:20:10And I'm hoping that I can grab it and that you're shoving them out.

00:20:12No, because it's really crunchy.

00:20:14That's what I want.

00:20:15A bit of crunch.

00:20:16Yeah.

00:20:16And a bit of a kick.

00:20:17Yeah.

00:20:18For main, we are serving chicken and leek pot pie.

00:20:22I am super bored.

00:20:25A chicken and leek pot pie to stock standard classic.

00:20:28If there is a foe, I won't complain.

00:20:31And for dessert, we are serving Lol and Lil's lemon meringue pie.

00:20:36I would be wrong if it was someone else's.

00:20:40We would too.

00:20:42I hate sweet desserts, but I'll try it all and I'll give them a fair critique.

00:20:47And what score are we aiming for tonight?

00:20:49Anything above 80.

00:20:50That'd be fantastic.

00:20:51Well, it looks like you've got a bit of work to do, ladies, so I'll let you go back to the kitchen.

00:20:56Good luck.

00:20:57We'll see you soon.

00:21:02Michael and Riley, by all things from previous conversations, do you reckon the girls are going to go down tonight?

00:21:09Yeah, I stand by my comment looking at this menu.

00:21:11I think it is easy.

00:21:13We're in a competition here.

00:21:15You should be pulling out your best card from the teams that have cooked.

00:21:19We've had culture.

00:21:20We've had fine dining.

00:21:22Traditional.

00:21:24And now we're sort of going back to basic Aussie pub food.

00:21:28It's average food to be serving on this competition.

00:21:33And if you go with average food and you don't hit the mark, then you're in a bit of trouble.

00:21:37With Michael and Riley at the table, it's exhausting.

00:21:43So, Lola and Lou have one job to do.

00:21:45Beat Michael and Riley.

00:21:47Come on, guys.

00:21:48Prawn, prawn, prawn.

00:21:53We peel the prawns.

00:21:54Then we season.

00:21:56And then we cook it all.

00:21:57Look at its little legs.

00:21:58For our entree, we are making grilled prawn and mango salsa tortilla bites.

00:22:03Ew.

00:22:04That's disgusting.

00:22:05The secret to cooking a good prawn is making sure it's perfect.

00:22:09There is a fine line between overcooking and undercooking a prawn.

00:22:13And we need to make sure we nail it.

00:22:15Mmm.

00:22:16Smells fresh.

00:22:17And the salsa, we want it to be quite creamy.

00:22:21I want the sweetness from the mango and the creamiest of the avo to shine.

00:22:25So, I've just put some jalapeno in there.

00:22:29The best outcome for tonight, I think, would be that we do come out on top because we have

00:22:32been underestimated a lot.

00:22:34More jalapeno?

00:22:35Bit more.

00:22:36Michael has definitely had a few things to say in regards to our aid.

00:22:40He thinks we're going home first because we lack experience.

00:22:43These dishes might be simple, but it's really easy to mess them up.

00:22:46It is.

00:22:46So, if we can prove to them that we can cook a bloody good prawn, I'll be happy.

00:22:50Definitely.

00:22:52Now, should we try the prawn with some salsa?

00:22:55Mmm.

00:23:00Do you think this needs a bit longer?

00:23:03I'm not happy with that one.

00:23:04It is undercooked, unfortunately.

00:23:06I think we need to keep them on for a tiny bit longer, but we need to get them off as

00:23:10soon as they turn opaque because they can be overcooked really easily.

00:23:14You need to be watching those prawns like a hawk.

00:23:16All right, gents, you've kept your top spot, 79.

00:23:27Yes.

00:23:27Do you think you're going to be at the top at the end of tonight?

00:23:30We'll see.

00:23:31I'm really rooting for these girls because I think they have been classed as the underdogs,

00:23:35predominantly because of age.

00:23:37But I'm banking on these girls to do well tonight.

00:23:39They're obviously younger than us, but like, they sort of remind us of our kids.

00:23:44And like, we obviously want them to do well, but not too well.

00:23:47Yeah.

00:23:48Definitely not as well as us.

00:23:49Competition-wise.

00:23:50Yeah, competition-wise.

00:23:51Not so much.

00:23:52Love you as our kids.

00:23:52So, do you think Michael Lennradi is going to stand the bottom then?

00:24:00Yes, sorry.

00:24:01I do think that.

00:24:02Don't apologise for being wrong.

00:24:10What are you hoping for on the plate?

00:24:12What I'm really hoping for here is a tortilla bite that's a little bit crispy, mango salsa

00:24:20and a grilled prawn, and I'm looking for three or four of them.

00:24:23All I'm looking for is that grilled prawn have that charcoal flavour, but not to be overcooked

00:24:27because it's really easy to overcook prawn.

00:24:29I think we all think it is simple, but that's what they make in the kitchen.

00:24:34So, if they're able to get really nice flavours across each of what they've got in there,

00:24:38they could get a 10, absolutely.

00:24:45Okay, Lil, I'm going to give this a mix and we're going to get it in, all right?

00:24:47Yes.

00:24:50Queensland charm in there as well.

00:24:52We're cooking 30 prawns.

00:24:53We need to make sure that we don't overcrowd the pan and do it in batches.

00:24:58We want the prawn to be perfect, super juicy and tender.

00:25:01These prawns are ready to plate.

00:25:03Is the prawn cooked good?

00:25:04Yep.

00:25:05Okay.

00:25:06You want to put those on?

00:25:08The cook of the prawn can definitely hinder our position on the leaderboard,

00:25:14so hopefully it's perfect.

00:25:17I love!

00:25:18And it's so colourful.

00:25:20It's so cute.

00:25:21The garnish will add a bit of spice.

00:25:24And a little bit of...

00:25:25Pick.

00:25:26Hopefully not too spicy.

00:25:29First dish!

00:25:29I'm happy with how this came out.

00:25:31Me too!

00:25:32Everything tastes good?

00:25:32Yep.

00:25:33We're happy with the flavours?

00:25:34Yep.

00:25:34Let's see if everyone else is.

00:25:35Yes, sounds good.

00:25:36Let's grab manure and colons.

00:25:37Perfect.

00:25:50Contre is served.

00:26:06The girls looked really excited and really happy with themselves with what they've created.

00:26:12I love mango with prawns.

00:26:14It's going to be great.

00:26:16Thank you, sweetheart.

00:26:24I was right.

00:26:25The food looks very simple.

00:26:28You guys hungry?

00:26:31All right.

00:26:36We're definitely nervous.

00:26:38We're super nervous.

00:26:39We've seen so many people go in so confidently and then just be shut down.

00:26:59Colin got a punch of chilli.

00:27:01Seeing Colin choke on the chilli made me smile.

00:27:10Nah, this is it.

00:27:11I've done everything wrong.

00:27:13And I really wanted to show everyone that we can do this.

00:27:16So it's really disheartening.

00:27:18Super disappointed.

00:27:19Yeah.

00:27:19Where it's sugar and spice and everything nice.

00:27:29And Lol and Lil are hoping their entree of prawn and mango salsa tortilla bites will kick things off with a bang.

00:27:37You can tell Colin got a punch of chilli.

00:27:44Oh God, yeah.

00:27:47Seeing Colin choke on the chilli made me smile.

00:27:50Doesn't feel very good because people have underestimated us this whole time.

00:27:55Thank you, ladies.

00:27:56Take a break.

00:28:00Bon appétit.

00:28:01Yeah, it's a spicy chilli.

00:28:13I was going to sit you down at this one.

00:28:15Spicy.

00:28:16Yeah.

00:28:20Lol and Lil came out with a simple dish and they didn't deliver.

00:28:25It's definitely a little bit too spicy.

00:28:27And my prawns were overcooked.

00:28:31Overall was real tasty.

00:28:32But like my prawn was a little bit overcooked.

00:28:36This is perfect.

00:28:39We need them to be off to a bad start.

00:28:43To be fair, this I would eat any day of the week.

00:28:47And this is what I go out to eat.

00:28:50Those flavours, I love it.

00:28:53Yeah.

00:28:54It's fresh, healthy, delicious.

00:28:57Come on, tell the truth.

00:28:59Very simple dish.

00:29:01It was average food.

00:29:04Riley, do you agree?

00:29:05Because you've only eaten half.

00:29:08I think that speaks volumes in itself.

00:29:11If I could say anything, I would say it was okay.

00:29:16If I was going to change anything, I'd just say do it better.

00:29:19As per usual, Michael's critique of the meal, obviously he's going to play strategic and obviously

00:29:27he's going to talk it down because they don't want to be at the bottom.

00:29:31But for us, we want Michael and Riley going home.

00:29:34Long and Riley, for Entrez, you served us grilled prawn and mango salsa tortillabites.

00:29:52It's playful, I would call it.

00:29:56I thought the prawns were nicely charred on the outside, which really brings the flavour

00:30:01of the prawns, but unfortunately perhaps a little overcooked, so it makes it kind of

00:30:08a chewy.

00:30:09The prawns certainly packed a punch, there was a bit of spice on there, which I loved.

00:30:16This is the sort of food I expect up in Queensland.

00:30:19The salsa became a little mushy.

00:30:23I would have hit it with some diced red onion, give us that bit of texture.

00:30:28And I would have deep fried the tortillas on the side, and then you could have helped yourself

00:30:33put the salsa on the prawn on top of it and crunch it yourself.

00:30:36It was good, there was a few mistakes, but in saying that, it was a tasty entree, two

00:30:43courses to go.

00:30:44We'll get back in there.

00:30:45Yeah.

00:30:46Let's go.

00:30:47Look, that's a pretty fair critique.

00:30:50We could have done better, but that's okay.

00:30:52It was our first cook.

00:30:53It was good, it was just, we needed to add a few extra things.

00:30:57We are underdogs, and guess what, we're from Logan, we're fighters, and we're going to keep

00:31:03pushing on.

00:31:04No point in being stressed.

00:31:06We want to show everyone we do belong in this competition.

00:31:09There's a lot of fight left in us, so we're going to get onto this main and absolutely smash

00:31:12it.

00:31:13Let's do it.

00:31:15All right.

00:31:16For our main, we have chicken and leek pot pie.

00:31:20We'll have individual pies, chicken, leek and bacon filling with a golden crispy pastry on top,

00:31:28and a side salad of pear and rocket.

00:31:32I think the pie is such a comforting food for some people.

00:31:38The main comes from a recipe that I tweaked and love.

00:31:40All my family are obsessed with it.

00:31:42It's their favorite thing.

00:31:44You could make it in your sleep.

00:31:45I could make it in my sleep.

00:31:46You could make it once a week.

00:31:47They love it that much.

00:31:48Literally.

00:31:49So hopefully they like our hot water pastry.

00:31:51Hopefully.

00:31:52A hot water pastry, the idea is that it gets crispy on the top and then the inside steams

00:31:58the underneath.

00:31:59We like it, but you never know.

00:32:02I think the filling will taste great.

00:32:03How full would you like these pies?

00:32:05That's good.

00:32:08And then I cut around.

00:32:10It's like a little parcel of goodness.

00:32:12Pies are ready to go in.

00:32:14You all right?

00:32:16Pies are in!

00:32:19Yay!

00:32:28This environment here just takes me straight into the Wizard of Oz right at the start.

00:32:34We're off to see the Wizard of Oz, because, because, because, because, because, I'm all over

00:32:44Oh my God, so high-pitched, it nearly burst my eardrums.

00:32:48I'm hearing you, Michael.

00:32:49The Wizard of Oz was one of my favorite movies growing up.

00:32:55Michael.

00:32:56Do we want to tell you about Avril Lavigne or was it a secret?

00:33:00No.

00:33:01Oh my God!

00:33:02What was that story?

00:33:03He likes skater porn.

00:33:05So, as I grew up with my mother, I was into a lot of music, and she told me that I had

00:33:11an amazing voice.

00:33:14Bless her.

00:33:15I think his mum might have, um, just been lying to him a little bit.

00:33:20So, for grade three show and tell, I sang Avril Lavigne's Skater Boy with a Walkman in my

00:33:30earphones and no one else could hear the music.

00:33:34That's actually the worst way to sing.

00:33:37I had no friends for three years.

00:33:41I'm sure his mother thought he has a really good voice.

00:33:44No way.

00:33:45Absolutely not.

00:33:47And now I transitioned, once I had my growth spurt.

00:33:51Into what?

00:33:52Transitioned to what?

00:33:53Into a man.

00:33:55You're made.

00:33:56You're made.

00:33:57And, um, yeah, that's when I picked up my musical ear.

00:34:01As most of you know, I can beatbox and rap.

00:34:03Can you do a rap?

00:34:05Of like this, here.

00:34:07I can't do it.

00:34:09Come on, she's doing it.

00:34:11Here we go.

00:34:12A to the B to the C to the D.

00:34:14Sugar and spice aren't eating with me.

00:34:18A to the B to the C to the D.

00:34:20Jacinta, come have dinner with me.

00:34:22Eat my meat.

00:34:23No, you won't.

00:34:24You better watch out, because it's going to get afloat.

00:34:26Here we go.

00:34:27Break it down now.

00:34:28Come on, come on, come on, come on, come on, come on.

00:34:31Oh, my God.

00:34:32Do you guys have an apple?

00:34:33I was excited.

00:34:38That wrapping was awesome.

00:34:40Oh, man.

00:34:41Oh, my God.

00:34:42Keep on doing it.

00:34:43Okay.

00:34:47The pies in the oven have been a while.

00:34:49Definitely worried about cooking 12 pies.

00:34:52Me too.

00:34:53Resistency is key.

00:34:54Yeah.

00:34:55In one oven at the same time.

00:34:59Something smells burnt.

00:35:03Are they burning?

00:35:05The pies, they are looking a bit black.

00:35:09Are you happy with those?

00:35:10The pastry's burnt.

00:35:12That one down there looks shit.

00:35:14Black.

00:35:15Not good.

00:35:16Not good.

00:35:17No.

00:35:18What are we going to do?

00:35:19We're in Logan, Queensland.

00:35:20Where Lola and Lil's chicken and leek pot pie main has taken a turn for the worse.

00:35:36Are they burning?

00:35:37The pies aren't looking how we want it to turn out.

00:35:41Oh, my gosh.

00:35:42When it comes to a pie, I personally think pastry is the best part of a pie.

00:35:47If you have bad pastry, it's not a good pie at all.

00:35:50Are you happy with the edges?

00:35:52These ones look okay.

00:35:53These ones look alright.

00:35:54Look.

00:35:56That sounds good.

00:35:57Unfortunately, the pie crust is a little bit overdone on some, would you say?

00:36:01A little bit.

00:36:02But we know that filling is absolutely delicious, so we're keeping our heads held high.

00:36:11With a pot pie, with a puff pastry, we want that clicky butteriness of the top.

00:36:18I love chicken and leek.

00:36:19I want to have like a thick sort of filling with lots of flavour and lots of pepper.

00:36:27I used to love eating pies growing up.

00:36:30Chicken and leek pie I haven't had for a little while, but definitely keen to have that again.

00:36:36I really do like this main course just because I do like hearty food as main courses,

00:36:39so I think this would be a good one for the girls.

00:36:44This isn't competition worthy food.

00:36:47Chicken and leek pot pie, something that I'd cook for my mates if I was lacking time.

00:36:54I love pub food, I'm not going to lie, but at the same time, it's basic.

00:36:58You know, you're not going to beat like my favourite pub's chicken pot pie.

00:37:02It's very simple, it's something I'd get.

00:37:03They could do simple very well.

00:37:05I think Michael and Riley and Maria and Bailey tripped themselves up with what they tried to do with their meals.

00:37:12And if Michael and Riley are still on the bottom after tonight's scoring, oof.

00:37:17I'm going to be happy.

00:37:18Well, I'm just saying if they want to try and outscrew us in the competition, then they have to nail the easy dishes.

00:37:25I like it. I think that's good.

00:37:35Amazing, delicious, scrumptious, full of flavours.

00:37:40I'm not happy with the pastry, but I'm happy with the pie filling.

00:37:43It's not exactly what we wanted, but the flavours are definitely there.

00:37:47OK, the salad that's going with the pot pie.

00:37:51On the side of our pie for main, we are having a grilled peach and pear salad.

00:37:56We've got to smash this little, we've got to make it through this round.

00:37:59We've got to prove Mr Michael Meat Man wrong.

00:38:02We want to show everyone we do belong in this competition.

00:38:05It looks good on the plate.

00:38:07The pastry isn't perfect, but the filling is absolutely delicious.

00:38:10There's still a lot of positives with this dish and I think Colin and Manu will see that.

00:38:14Yes. I've got Manu's.

00:38:15I've got Colin's.

00:38:17Let's go.

00:38:25Main is served.

00:38:46Toasty.

00:38:50It looked really technical.

00:38:51I think they've done a good job from the looks of it.

00:38:53Beautiful presentation.

00:38:55They're nice rubbing kids.

00:39:03Lola and Lil, they're under a bit of pressure now.

00:39:06The pastry on top, it's kind of just burnt.

00:39:10But, you know, we're here for it.

00:39:18Right now, I'm still feeling pretty good.

00:39:21It doesn't look that glamorous.

00:39:24I think Riley and I are off the bottom.

00:39:33We just cook to our potential.

00:39:35Yeah.

00:39:36And do the best we can.

00:39:39We wanted it to all be consistent and it wasn't, so...

00:39:43Just hoping that the ones we chose for the judges are better than the other ones around the table.

00:39:47Now I'm spiralling again.

00:40:03I'm thinking, yep, no, unhappy, don't like it.

00:40:13Really disappointed in myself.

00:40:14I cook this all the time.

00:40:16At this point, I'm left feeling like the other teams were right.

00:40:21Like, we aren't meant to be here.

00:40:23Yeah.

00:40:38For our main, I wanted it to all be consistent and it wasn't, so...

00:40:43Just hoping that the ones we chose for the judges are better than the other ones around the table.

00:40:48All right, ladies, take a break and we'll call you back shortly.

00:41:04It's one of my favourite bits.

00:41:05I was really hoping for a really nice pastry, but my pastry was burned.

00:41:18I Greg threw that.

00:41:19I really liked the inside of the pie. It did feel really hearty to me. It was quite delicious.

00:41:28It was really enjoyable. I actually really liked the filling.

00:41:29The flavour is quite nice. I love the peppery-ness to it. That's really quite nice.

00:41:41I think the girls have completely missed the mark with the execution on this dish.

00:41:42The chicken was tender, it was juicy, but the pastry was a complete fail to me.

00:41:43The technique for this dish was the pastry of the pastry, and it was a part of the pastry.

00:41:44If you come back to the kitchen and I'm feeling this, it is really, it is very one of the

00:41:46things that we were on the table at the table.

00:41:47The chicken was delicious, it was really nice.

00:41:48The chicken was tender, it was very juicy, but the pastry was a complete fail to me.

00:41:51That's really quite nice.

00:41:55I think the girls have completely missed the mark

00:41:58with the execution on this dish.

00:42:02The chicken was tender, it was juicy,

00:42:05but the pastry was a complete fail to me.

00:42:09The technique for this dish is the pastry

00:42:12and, unfortunately, the pastry wasn't done correctly.

00:42:16When it comes to the pie, to me that looks really beautifully caramelised

00:42:21and that's what I love about it.

00:42:24I know they didn't clarify that they were going to do puff pastry,

00:42:27but, like, I was so looking forward to puff pastry.

00:42:31After that main, how are you feeling now?

00:42:34My place in the competition is feeling actually pretty good

00:42:38and I'm not one to normally say that.

00:42:42I'm feeling very good.

00:42:43I think Loll and Lil are definitely failing.

00:42:46And we're definitely going up.

00:42:55Loll and Lil, from and coast,

00:42:57who served us the chicken and leek pot pie.

00:43:00For me, a puff pastry would have made a huge change to this dish.

00:43:04Obviously, a little bit more technical, but that crispy, buttery pastry

00:43:10that goes well with any pies.

00:43:13I actually really like this pastry.

00:43:15The salad didn't need the peach

00:43:19because the pie is very savoury

00:43:21and then the salad's a bit sweet.

00:43:23Beautiful flavour in the pie.

00:43:25The chicken was cooked moist.

00:43:27Now, the filling was absolutely delicious.

00:43:33I wanted to go back and back and back

00:43:35and I think that maybe the vessel itself

00:43:37may be a little too small.

00:43:40So, there's maybe some technical issues,

00:43:44but flavour-wise, it was delicious.

00:43:48Alright, one more course to go.

00:43:50Good luck, ladies.

00:43:52So, the first two dishes were okay.

00:43:54I really hope Loll and Lil will bring this dessert home

00:43:57and just nail it.

00:44:03How are we feeling?

00:44:04Feeling good.

00:44:05Pretty good after that critique, to be honest.

00:44:06The main critique was nowhere near as bad as I was fearing.

00:44:09We just need to keep our heads up.

00:44:11We have a great dessert,

00:44:12which I don't think many people will be expecting from us.

00:44:14Yep.

00:44:15We got this.

00:44:16We've got this.

00:44:17Got this.

00:44:18Stress less.

00:44:19Yeah, this is stress less.

00:44:20We're going to bring it home with Grandma's dessert.

00:44:22Yes!

00:44:23We've just got to come back

00:44:24and absolutely smash that park with dessert.

00:44:25We know it tastes amazing,

00:44:27so just hopefully everyone else loves lemon.

00:44:29This is Loll and Lil's Lemon Meringue Pie.

00:44:31It's Grandma's secret recipe,

00:44:33which we're modernising, elevating

00:44:35and bringing in something a little bit different.

00:44:37We are.

00:44:38Let's do it, Lil.

00:44:39Okay.

00:44:40I'll need to get the sweet short-crush pastry started.

00:44:44Loll and Lil's Lemon Meringue Pie.

00:44:45We still have to do the Italian meringue.

00:44:47Glucose is so weird.

00:44:49Yeah.

00:44:50What is glucose?

00:44:51100 grams is a lot of it.

00:44:52Loll, it looks like glue.

00:44:54We're still bringing the vibes.

00:44:57Yeah.

00:44:58Still having a laugh.

00:44:59Yes.

00:45:00It does look like glue.

00:45:01Is that where the name comes from?

00:45:02Glucose?

00:45:03Yeah!

00:45:04So we're going to finish on the high thing.

00:45:09Because it's Loll and Lil's,

00:45:11I'm hoping they'd put a little personal touch to it.

00:45:13Yeah.

00:45:14There's a bit of ownership there,

00:45:15but I'm hoping they finish with a bang.

00:45:17I feel like they might finish with a bang

00:45:19because they looked like they had a bit of a spring in their step

00:45:21going back to the kitchen.

00:45:23I really like Lemon Meringue.

00:45:24I just hope that the filling is, yeah, got that tartness to it.

00:45:29And do you think they're going to succeed on this dessert?

00:45:31I think they will.

00:45:32I think they're going to do really well.

00:45:34It just needs to taste yummy.

00:45:36I love Lemon Meringue Pie.

00:45:39It's like one of my favourites.

00:45:41And there's not many ways you can do it very differently.

00:45:45So I'm very curious to see what Loll and Lil adds to the Lemon Meringue Pie.

00:45:51What I would like to see is something that, again, elevates the dish.

00:45:57So if they have a good dessert, where do we sit?

00:46:00They will be, I think, around Marie and Bailey.

00:46:05So ahead of Michael and Ray.

00:46:09Yeah.

00:46:10Justin and Will, you're going to be eating your words.

00:46:13I've got that feeling.

00:46:15Next, please.

00:46:18I'm going to take the Lemon Curd out of the freezer.

00:46:21I'm going to see if I can pop one of them.

00:46:23We've had the Lemon Curd in the freezer setting since prep.

00:46:27I'm super nervous pulling the Lemon Curd out of the freezer.

00:46:30Our whole dessert is riding on this.

00:46:32We're going to try one.

00:46:34Oh.

00:46:37Oh.

00:46:38That looks so good.

00:46:39Perfect.

00:46:40Oh, my God.

00:46:41That looks really good.

00:46:42I'm really happy.

00:46:44I'm thinking that it turned out perfectly.

00:46:46That actually looks amazing.

00:46:47My dessert recipe comes from my grandma and it just brings such wonderful memories.

00:46:51I miss her every day more and more.

00:46:53So cooking it makes me feel closer to her.

00:46:56Grandma would be super proud.

00:46:58She would be so proud.

00:46:59I wanted to show everyone her flavours because she's not here anymore.

00:47:03I think this dessert is going to impress a lot of people.

00:47:08Quite confident, hey, Lil?

00:47:09I don't see how anyone wouldn't like it.

00:47:12I think we've got this one in the bag.

00:47:15I'm super excited to catch the judges and all of the other contestants off guard.

00:47:19Me too.

00:47:20I don't think they'll be expecting this petite little cute dessert from us.

00:47:22No?

00:47:23Wow, Lol.

00:47:24The meringue is so silky.

00:47:26We have to prove to everyone we deserve to be here.

00:47:29We do.

00:47:30Yeah.

00:47:32Coming up.

00:47:33You got it.

00:47:34You got it.

00:47:35It's elevated.

00:47:36Can Lol and Lil's elevate a dessert?

00:47:39I think they've done a really good job.

00:47:41It looks like a restaurant quality dish.

00:47:44Elevate them up the leaderboard.

00:47:47It's going to be neck and neck.

00:47:50I'm going to be on the edge of my seat.

00:47:53So, Mal and Jacinta, two courses down, going into three.

00:48:00How are we feeling?

00:48:01I think the girls have done really well, but yeah, I definitely think that we could be above them.

00:48:05Because I think our food is very flavoursome.

00:48:10When I look at food, it's intuitive eating.

00:48:13Like, I'm looking at food for what that's going to do to my body and everyone else's body.

00:48:18Including your gut.

00:48:19How do you feel after it?

00:48:21I prematurely want to say you are the weakest link.

00:48:25Goodbye.

00:48:26Food is more than just fine dining or like perfect pairing or like complementing food.

00:48:33It's like, it's those nutritional benefits that lights a fire inside of us and that's what we want to bring forward with our healthy food.

00:48:43Woo!

00:48:45I can't wait for this one.

00:48:46I feel like I'm going to be nourished.

00:48:48Correct me if I'm wrong, Mel, but critique on what we put forward in the sense of what you feel when you have a bite.

00:48:56Is it fresh?

00:48:57You know, how do you feel afterwards?

00:49:01Like, that's a big thing.

00:49:02Like, are you going to feel, oh, it's too, it's filling, you know, it looks beautiful, it's a great pairing, the flavours are there.

00:49:10Um, just every sort of, use every sensory thing that you have.

00:49:14It was a little digestion and how you feel.

00:49:19A lot of people are thinking they're not bringing that much flavour and taste.

00:49:24They could really bomb out.

00:49:26Do you think people will be strategic?

00:49:29Yeah, possibly.

00:49:30I mean, that's like the whole fact of going last is that's the possibility.

00:49:36But hopefully not, hopefully everyone just kind of tunes into what's provided in front of them.

00:49:42I just think that there could be some strategic scoring for your restaurant

00:49:51based on some of the discussions that have been at the table.

00:49:58It's really naive of Jacinta and Mel to run their mouth as much as they have,

00:50:03considering they're cooking last in this competition.

00:50:06Who knows, there could be some strategic scoring from the other teams.

00:50:10Payback's a bitch.

00:50:15They look very, very nice.

00:50:17Dessert is finally coming together.

00:50:19We have a beautiful sugar glaze which is going to go over the lemon curd.

00:50:23The way this one has turned out, I'm super excited.

00:50:25I think this is a good way to finish the meal.

00:50:27Hopefully everyone else, but I think they will because this flavour is really...

00:50:30No, seriously, they will. Why would they not?

00:50:32No, these flavours are really good, so fingers crossed.

00:50:35Can't wait to kick off me up and relax after this.

00:50:39I'm so happy.

00:50:40We'll show Michael we can also deliver a fine dining dish.

00:50:43I cannot wait to see the shock on his face when he sees this.

00:50:46Our dessert, it has quite a few layers.

00:50:50We have a beautiful short crust pastry with a nice smooth tart lemon curd.

00:50:56Then the silky meringue came out amazing.

00:50:59We're in focus mode.

00:51:03I can't talk right now.

00:51:05We have the most beautiful petite looking lemon meringue pie I've ever seen.

00:51:09Yes.

00:51:10You've got it, you've got it.

00:51:11It's elevated.

00:51:12We're really focusing on presentation with this one.

00:51:14Go, go, go.

00:51:15Can't wait for them to all try it.

00:51:16Yeah.

00:51:17Finally, it's over.

00:51:18We can now go and serve these to everybody.

00:51:20Yeah.

00:51:21I've got Collins.

00:51:22Yep.

00:51:23I've got Manu's.

00:51:24Should we go and give it to them?

00:51:25Yeah, let's go.

00:51:26Let's do this.

00:51:27The dessert is served.

00:51:28Yes.

00:51:29Wow.

00:51:30Stop it.

00:51:31Wait.

00:51:32Thanks, beautiful.

00:51:33Looks lovely.

00:51:35Thanks, girl.

00:51:38It's very pretty.

00:51:39It's good.

00:51:40It's good.

00:51:41It's good.

00:51:42Good.

00:51:43Good.

00:51:44Good.

00:51:45Good.

00:51:46Good.

00:51:47Good.

00:51:48Good.

00:51:49Good.

00:51:50Good.

00:51:51Good.

00:51:52Good.

00:51:53Good.

00:51:54Good.

00:51:55You too well.

00:51:58The dessert looks really pretty.

00:51:59It looked really technical.

00:52:00If everything in the dish tastes really good, I feel like they could beat the score of Marc

00:52:06and Reilly at 65.

00:52:09This dish looks absolutely fantastic.

00:52:13We're in trouble.

00:52:15Are you feeling, ladies?

00:52:16Mmm.

00:52:17I think we're quite happy with the dessert, so hopefully you'll enjoy it.

00:52:25We had a couple of concerns with our entree in Maine.

00:52:45We definitely need this dessert to be a huge success.

00:52:49It's all or nothing right now.

00:52:52So, just hoping we can prove everyone wrong.

00:52:55Loll and Lil have served their lemon meringue pie and are hoping this dish hits the sweet spot.

00:53:16Our dessert is an elevated version of Grandma's tried and tested recipe.

00:53:21It's the flavours we know and love, but the presentation is very modern.

00:53:25And I think Colin and Manu will see that.

00:53:30Take a break and we'll call you back for a final critic.

00:53:35Bon appétit.

00:53:36I've got some lime in it.

00:53:48I like this.

00:53:52The biscuit on the bottom was beautiful.

00:53:55It was buttery, very well executed.

00:53:57The meringue was lovely.

00:53:59Absolute fine dining.

00:54:01That's the word.

00:54:01They took it up a notch.

00:54:03So proud of what they presented.

00:54:07It's really good.

00:54:07Nice.

00:54:09I mean, I think it's so good.

00:54:11I mean, I think it's so good.

00:54:12I don't know.

00:54:12It's really pretty.

00:54:14With the dessert, the meringue was beautiful.

00:54:16It was very sweet and it was well set.

00:54:19So Lola and Lil can definitely beat the score of Miles and Riley.

00:54:25It was delicious.

00:54:26The base was cooked pretty well.

00:54:28It's nice and even.

00:54:29So it was a real nice zest to it.

00:54:31In terms of like technique, I do appreciate what they've done here and I think they've

00:54:37done a really good job.

00:54:38But you know, when you think of like a lemon meringue, like the lemon curd is kind of like

00:54:43the element of it.

00:54:45And I just think it was just way too sad.

00:54:49Obviously, Riley is going to talk it down because they don't want to be at the bottom.

00:54:54So Mel and Jacinta, you've had three courses now.

00:54:58Who do you see on the bottom?

00:55:01Um, we would still see Michael and Riley.

00:55:07Do you agree with Mel and Jacinta?

00:55:11It's personal preference.

00:55:12Everyone at the table has got their own taste buds.

00:55:14It's going to be neck and neck.

00:55:21With all three dishes complete, it's now time for each team to score Lola and Lil's instant

00:55:27restaurant out of ten.

00:55:29So for entree.

00:55:30We had the prawn carbs.

00:55:32It missed that wow factor.

00:55:35Didn't really deliver.

00:55:36It was a very average dish.

00:55:38I just felt my, um, my prawn was just a little bit over-done.

00:55:43The prawns were overcooked.

00:55:44However, the flavours there, loved it.

00:55:46I definitely preferred their entree over Michael and Riley.

00:55:49I think it had a little bit more flavour and texture.

00:55:51So for the main, we had a chicken and leek pot pie.

00:55:53I love that.

00:55:55Yeah.

00:55:55I think the only thing for me was just the pastry on top.

00:55:59It was a real good attempt.

00:56:00It was good.

00:56:01Yeah, I agree.

00:56:02Pastry for me was a super let down.

00:56:04Obviously, I'm very passionate about that.

00:56:06It just wasn't flaky.

00:56:07It wasn't buttery.

00:56:09There was definitely a lot of flavour in the filling.

00:56:12The inside was good.

00:56:13So the chicken was, um, juicy, tender.

00:56:16Everything was good.

00:56:17So, yeah, they did well.

00:56:19The dessert, Lohan Lill's lemon meringue pie.

00:56:23I think they surprised us with the presentation.

00:56:25I really enjoyed it.

00:56:26I, overall, I loved the lemon zest to the tart.

00:56:30Aesthetically, it looked lovely on the plate.

00:56:32Didn't it present beautifully?

00:56:33They did a good job presenting that.

00:56:35It was really elevated, really, really pretty.

00:56:37I thought that it was their one dish where they tried to elevate it.

00:56:41But, like, the curd just lost the integrity.

00:56:44So, again, like, just an average dish.

00:56:48What are we thinking for score?

00:56:50All the dishes were, they were good.

00:56:52They weren't great.

00:56:54I think a six overall.

00:56:55I think that's fair.

00:56:56Cool.

00:56:57Sweet.

00:56:58All three courses, I just think that it was kind of in the middle.

00:57:02So, what do you think?

00:57:03So, I think five?

00:57:05Yeah, we'll go five.

00:57:06I mean, it's a solid five.

00:57:07It's a, it's so clear.

00:57:10It's a five.

00:57:11Overall score, I was thinking six.

00:57:13I'm thinking about a six as well, yeah.

00:57:15Okay, let's do it.

00:57:16Let's do a six.

00:57:18So, who do you think is going to be at the bottom of the leaderboard now?

00:57:21I definitely still think it's going to be Michael and Riley.

00:57:23Do as well.

00:57:25I can't wait to see Michael's reaction if Lola and Lill beat them tonight.

00:57:29I would be really excited to see his face.

00:57:32They tried to go simple and they just didn't really deliver.

00:57:35The food is not competition worthy.

00:57:37We're getting off the bottom tonight.

00:57:38Yeah.

00:57:39Overall for the score.

00:57:41What are we thinking?

00:57:41I'm thinking five.

00:57:42Five is so fair.

00:57:47Tonight has not been what we expected.

00:57:50Pressure definitely gets to you in the MKR kitchen.

00:57:53We really needed to prove ourselves tonight and I really wanted to show everyone that we

00:57:58can do this because people have underestimated us this whole time.

00:58:02Michael and Riley scored a 65.

00:58:04We just need a 66 to stay off the bottom.

00:58:06We are hoping we've done enough to show everyone that we deserve to be here.

00:58:21We were really hoping to prove ourselves tonight.

00:58:23Prove that we do have what it takes to be here.

00:58:25Let's go get our score.

00:58:26Yes.

00:58:27The score to beat is 65.

00:58:30If we can get 66, Michael and Riley will stay on the bottom of the leaderboard.

00:58:35I think we can do it.

00:58:36I think we can.

00:58:37Yeah.

00:58:37I think we have a stand of chance.

00:58:38Lola and Lil.

00:58:46Yes.

00:58:47Thank you for having us at your home.

00:58:49Thank you for coming.

00:58:50There was a little bit of sugar, a hint of spice, but now it's time for the scores.

00:59:01I'm going to be on the edge of my seat.

00:59:03I'm going to be counting every score each time a number comes out of the judge's mouth.

00:59:07And now it's our turn to score each dish out of 10.

00:59:38For entree, you served grilled prawns, mango, salsa, tortilla bites.

00:59:44A dainty little number, this one.

00:59:47The prawns had a beautiful amount of spice.

00:59:51Maybe a little bit over.

00:59:52Yep.

00:59:53I really love the fun of making this salsa and the tortilla and the prawns together, but

00:59:59the prawns were a little too cooked for my liking, but a nice shot on the outside.

01:00:04So the score I'm giving you for your entree is a five.

01:00:10Five and a six.

01:00:11Five and a six.

01:00:12Five and a six.

01:00:13Five and a six.

01:00:15Five and a six.

01:00:16We're starting off even with entree.

01:00:17I can't believe it.

01:00:18Oh my goodness.

01:00:19This is really, really close.

01:00:20Yeah.

01:00:21Ladies from Incursu served us a chicken and Nick pot pie.

01:00:22The pastry I would have preferred if you used a puff pastry just to bring a little bit more

01:00:28butteriness and flakiness to the dish.

01:00:31The salad I thought was sort of an afterthought, a bit too sweet compared to the creaminess of

01:00:39the pie.

01:00:40But the chicken was cooked beautifully.

01:00:42The filling, the chicken and Nick was absolutely delicious, like fat, and the chicken.

01:00:48It's a bit too sweet compared to the creaminess of the pie.

01:00:53But the chicken was cooked beautifully.

01:00:55The filling, the chicken and Nick was absolutely delicious.

01:01:00Delicious, like full of flavor, more rich.

01:01:03So the scum I'm giving you for your main course is a six.

01:01:09I score you a six.

01:01:15I'm happy with a six for that main.

01:01:17Yeah, me too.

01:01:18We were thinking a lot lower.

01:01:20Yeah, six is good.

01:01:22Lowell and Lowell have just overtaken us with the judges' score of their mains.

01:01:26We're in trouble.

01:01:28This is so stressful.

01:01:30For dessert, you serve us a Lowell and Lowell lemon meringue pie.

01:01:38Beautiful, gorgeous dessert.

01:01:42Loved the lemon curds and beautiful meringue too.

01:01:48The shortcrust pastry was beautiful, not too sweet, but it could have been rolled a little thinner.

01:01:56Technically, it looked like a restaurant quality dish.

01:01:59The lemon was shiny.

01:02:01It was just oozing on the spoon.

01:02:03The biscuit maybe a little bit thinner.

01:02:06The meringue was beautiful and sweet.

01:02:10For your dessert tonight, I score you a seven.

01:02:13So the score I'm giving you for your dessert is a seven.

01:02:28So Lowell and Lowell, that gives you a grand total score of 64.

01:02:34Unfortunately, that puts you on the bottom at the moment.

01:02:40Yes.

01:02:44One point.

01:02:45One point difference.

01:02:47I'm just so glad I'm not at the bottom anymore.

01:02:50How are you feeling?

01:02:52A bit disappointed, to be honest.

01:02:53Yeah.

01:02:54I want us to be a bit higher than that.

01:02:55We're still in this competition, so we can't lose all hope just yet.

01:03:00Mm-hmm.

01:03:01We just have to keep our heads up.

01:03:02It's all about how you take the bad critiques and move forward.

01:03:05With their score of 64, Lowell and Lowell are at the bottom of the leaderboard.

01:03:11With only one team left to cook in this round, they're facing an early exit from the competition.

01:03:17Who knows what's going to happen?

01:03:21The next team to cook is Mel and Jacinta.

01:03:23How are you feeling?

01:03:25Yeah, I'm feeling obviously still confident, but definitely a little bit of nerves there.

01:03:29We can't wait to put our flair on the competition, just really floor everybody,

01:03:35because we're going to shut them up, and we're going to show them what we can do, finally.

01:03:39Well, we'll see you in Sydney.

01:03:41Yes, we will.

01:03:42Final instant restaurant of the round, and I think that they saved the worst till last.

01:03:50I think Mel and Jacinta are going to struggle to score above Lowell and Lowell,

01:03:54so I think they're going home.

01:03:56Good riddance.

01:04:01Let's go.

01:04:05Next time, we're in the elite eastern suburbs of Sydney.

01:04:10Wow.

01:04:11Where Mel and Jacinta...

01:04:13I think it's good.

01:04:14So everyone's going to be surprised.

01:04:15Look to serve up the meat master a healthy dose of karma

01:04:20for the final instant restaurant of round one.

01:04:25I can't believe Mel and Jacinta have got such a meaty dish on the menu.

01:04:30Perfect.

01:04:30It tastes good.

01:04:31But...

01:04:31I'd love if we were the new meat masters.

01:04:34We're going to get tense.

01:04:35With a beefed up attack...

01:04:37You know what?

01:04:38I'm going to see how the meat's getting cooked.

01:04:39Michael is more unhinged than I imagined.

01:04:45Oh my gosh.

01:04:46What kind of meat are we cooking?

01:04:47Go f*** out.

01:04:49Have they bitten off?

01:04:50No.

01:04:51More than they can chew?

01:04:53I am freaking out.

01:04:54Definitely feeling the heat.

01:04:57At the end of the night, one team will leave the competition.

01:05:02It's setting in that we might be going home.

01:05:05Very sad to say, you have been eliminated.

01:05:09Then, our remaining teams come face to face

01:05:14with three new teams of gatecrashers.

01:05:19Who think they're better than you?

01:05:21We hit it.

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