My Kitchen Rules Season 15 Episode 4

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Transcript

00:00:00Previously, three teams launched their campaigns to become MKR champions.

00:00:08With some of the best dishes MKR has ever seen.

00:00:12My first hand in the season, wow done.

00:00:15You could have seen this in the French pastry shop in Paris.

00:00:18That's it.

00:00:20But so far, no one has been able to topple Sydney's Justin and Will on 79 points.

00:00:28We still got this.

00:00:30At the table, a new rivalry emerged.

00:00:34I feel like you're going to be strategic.

00:00:36And you need support.

00:00:38I'm not.

00:00:39I'm feeling very disrespected.

00:00:41Yeah, well I think you guys dish it out.

00:00:43Anyway, swiftly moving on.

00:00:45Why are you moving on?

00:00:46Stop asking me, please.

00:00:48Oh, for...

00:00:49Jacinta, don't come for me.

00:00:53Tonight, we're in Adelaide.

00:00:56You went to the zoo?

00:00:57Yeah.

00:00:58What animal would we be?

00:00:59You're a baboon mate.

00:01:00I asked her.

00:01:01I'm sorry.

00:01:04As boss friends, Maria and Bailey...

00:01:07We're here to win.

00:01:08We want to be on top.

00:01:09Far out.

00:01:10That was incredible.

00:01:11Serve up a fine dining menu.

00:01:15Tick, tick, tick, tick, tick.

00:01:16If the rest of your meals are this.

00:01:17Watch out.

00:01:19But it's a single ingredient...

00:01:22Oh, God.

00:01:24...that might just send Maria and Bailey crashing to the bottom of the leaderboard.

00:01:30There's something really wrong here.

00:01:32Our hero death to our zero death.

00:01:35This has never happened before.

00:01:37Sorry.

00:01:38Shit, shit, shit, shit, shit, shit, shit.

00:01:40But with an axe to grind...

00:01:42Maria and Bailey have definitely messed with the wrong team.

00:01:45It was a really bad play by them to come at us last night.

00:01:48Mel and Jacinta serve up a slice of revenge.

00:01:52So I did a little bit of digging.

00:01:54I want to let everyone know at the table about Maria.

00:01:58They need to watch out.

00:01:59Yeah.

00:02:01You opened the can of worms, didn't you?

00:02:03She's trying to sway the teams.

00:02:05Tonight, we're on the fancy end of Adelaide's waterfront suburb of Glenelg.

00:02:26Where high-powered business duo Maria and Bailey are fired up and ready to show the competition exactly who's boss.

00:02:37Let's get this instant restaurant ready.

00:02:40Let's do it.

00:02:41Maria and I really feel like we have the recipe to be the next winners of My Kitchen Rules.

00:02:47Today?

00:02:48Yes?

00:02:49We are gonna win, right?

00:02:51We are competitive people.

00:02:53We definitely want to beat Justin and Will.

00:02:56They're at the top of the leaderboard right now.

00:02:58We can't tie with them either.

00:02:59That's just embarrassing.

00:03:01We're definitely going for a fine dining type feel.

00:03:04More upper class than some of the other instant restaurants we've been to.

00:03:08Wow, Bailey.

00:03:09We're really putting ourselves up there for success.

00:03:12Maria and Bailey have described to us that they're fine dining.

00:03:16So I think this could potentially be the first real threat for our throne.

00:03:21Medusa!

00:03:23Medusa, it was really a great name for us to come up with because Medusa protects off evil spirits.

00:03:29Now, knowing everybody a little bit more, warding off evil spirits is something that we think that we definitely are gonna need in this competition.

00:03:36After I cut Jacinta off last night, she's gonna hold a grudge that's for sure.

00:03:40Oh, for sure.

00:03:41We've had a little bit of beef with them at the table, so I can imagine that they want to win the competition and maybe get us out.

00:03:47Do you think they're gonna be strategic?

00:03:49Absolutely.

00:03:50I think even if we give them the best meal they could ever have, it's all fair and love and war until you're losing, honey.

00:03:56Oh my God.

00:03:57Oh my God.

00:03:58And then that goes straight out the window.

00:03:59Maria and Bailey talk a big game.

00:04:01But, I am hoping that they don't deliver.

00:04:05Yeah.

00:04:06Yeah.

00:04:07Let's cook as good as we can so they don't have anything to complain about.

00:04:11Are we ready?

00:04:12It's great.

00:04:13Let's do it.

00:04:14Let's get out of here.

00:04:17Let's go to Woolworths.

00:04:18I've got my checklist here.

00:04:20With their instant restaurant set to impress, Maria and Bailey have just under four hours to shop and prep their dishes before their hungry guests arrive.

00:04:31I'm very confident.

00:04:33We're here to win.

00:04:34No one can stop us.

00:04:36Let's go, baby.

00:04:38Dance, dance, dance.

00:04:40We're at the bottom of the leaderboard.

00:04:41Maria and Bailey are up tonight.

00:04:43I've got huge expectations.

00:04:46They're the bosses.

00:04:48So, I'm expecting them to absolutely bring it.

00:04:50We can't forget anything.

00:04:51We need to be on top of everything.

00:04:53There's no room for errors, Bailey.

00:04:56Our confidence comes from how well we deliver in our personal lives.

00:05:00Ride at the traffic lights.

00:05:03We both are business people.

00:05:06I own Blondie's cookie business.

00:05:08I'm the general manager of five successful recruitment companies.

00:05:12We don't want to just deliver average.

00:05:14We want to deliver the best that we possibly can.

00:05:16I'm feeling pretty confident.

00:05:18Nothing will go wrong.

00:05:19Easy peasy.

00:05:20Easy.

00:05:23Let's go.

00:05:24Let's go.

00:05:25Okay, lemons.

00:05:26Such a Mediterranean ingredient.

00:05:28Remember what Colleen Manu said about Anna Marie's?

00:05:31More lemon.

00:05:32More lemon.

00:05:33I'm expecting really big things from them tonight.

00:05:35Especially from Maria.

00:05:37Hmm.

00:05:38Because she really talks a good game when it comes to the Greek cuisine.

00:05:41Do you prefer traditional or do you prefer more...

00:05:44Bring on the traditional.

00:05:46That's all I can say.

00:05:47Bring it on.

00:05:48Or do you prefer a modern fusion of Greek?

00:05:50Hey!

00:05:51Look, I just got licked.

00:05:55Alright, Maria and Bailey.

00:05:57Interesting little menu.

00:05:58Anna Marie, traditional Greek.

00:06:00I reckon this is the other end of the spectrum.

00:06:03And it's not traditional whatsoever.

00:06:05Can we please have 1.5 kilos of Greek feta cheese?

00:06:09For entree, we are making spanakopita raviola with feta creme, crispy leeks and dill oil.

00:06:15So spanakopita is usually a spinach feta filo pie, but obviously this time they're using pasta.

00:06:21I think it sounds delicious, innovative.

00:06:25If they can't deliver, they could actually top the leaderboard tonight.

00:06:28Can we please have some maricotte?

00:06:30Sure.

00:06:31For main tonight, we are making a maricotte citrus beer blanc with charred leaf.

00:06:37This main course sounds quite nice with a little bit of a French knot with a beurre blanc.

00:06:42A beurre blanc is translated as a butter sauce and very good to go with a piece of fish.

00:06:48Here's your fillets.

00:06:49Thank you, sir.

00:06:50I think this dish is real simple, but it's quite technical and difficult.

00:06:54And especially doing a beurre blanc sauce for a French chef, I think it would be very bad.

00:06:59With shopping out of the way, these boss besties have just three hours to prep their show-stopping meal

00:07:07before their guests walk through the door.

00:07:10Shopping is unpacked.

00:07:12Time to hit the kitchen.

00:07:14Alright, let's do our eight friends.

00:07:17You go first and I'll tell you what.

00:07:19That's okay, put it on, put it on.

00:07:21Are you excited to cook?

00:07:22I'm so excited.

00:07:23I'm ready to get tens across the board.

00:07:26Finally got into the kitchen.

00:07:28Tonight, we will over-deliver on people's expectations.

00:07:32There's a lot of pressure.

00:07:34Let's show them what good food really is.

00:07:36Let's do it.

00:07:37Let's go.

00:07:38This competition means so much to both of us.

00:07:41We love cooking.

00:07:42That's why we're here.

00:07:43We want to do the best that we can.

00:07:45And most importantly, we're here to win the competition.

00:07:48We're going to start with the panna cotta.

00:07:50We want to see the gelatin to be nice and soft.

00:07:53It's almost there.

00:07:54For our dessert, we're serving a Greek yogurt panna cotta with citrus, thyme, honey gel and pastelli.

00:08:02Alright.

00:08:03Panna cotta.

00:08:04Classic, but not classic.

00:08:05It sings of grace to me, but it has to have the jiggle.

00:08:09Doesn't have the jiggle?

00:08:10Forget about it.

00:08:11It's very important to bloom the gelatin in cold water and make sure that it's set sometime.

00:08:16My biggest concern is the panna cotta and how it's going to set.

00:08:19It needs a bit of jiggle to it.

00:08:21So we've got our panna cotta mixture ready.

00:08:23We need to pop that in the mould.

00:08:25So we're going to put them in the fridge?

00:08:27Yes.

00:08:28We need to keep these in for like four to six hours to make sure that they have set properly.

00:08:34So while the panna cotta mix is coming together, I'm just going to start the pasta for our entree.

00:08:40Can you get some eggs?

00:08:41You're always the boss in the kitchen.

00:08:43Yes, I am.

00:08:44Because you're a control freak is probably the best way I could say it.

00:08:46No, I'm not the control freak.

00:08:47No, I'm not.

00:08:48I'm definitely the boss in the kitchen today and any day.

00:08:51And Bailey is the bitch in this kitchen.

00:08:55Sorry, Bailey.

00:08:56This is my space.

00:08:58Now, just to check mum.

00:09:00Did you call me mum?

00:09:01Yeah.

00:09:02I definitely called you mum.

00:09:04Because that's how you are in the kitchen.

00:09:07I actually quite like not being the boss for once.

00:09:09It's really nice to be in the kitchen and just getting told what to do.

00:09:12You're the head chef.

00:09:13I do what I'm told.

00:09:15And it's the best way to be.

00:09:16No one else can call you a bitch.

00:09:18Like, because you are my bitch.

00:09:20I mean.

00:09:21And you're only my bitch in the kitchen.

00:09:24Yeah.

00:09:25It's a ticket all just because I can.

00:09:28Just because...

00:09:29Touchdown in Adelaide.

00:09:30You mean Radelaide?

00:09:31So true.

00:09:32First time in Adelaide.

00:09:33It's another state ticked off the list.

00:09:36No hands, no hands.

00:09:38Want it all.

00:09:39Do you understand?

00:09:41We're at the bottom of the leaderboard with 65.

00:09:43With that score, I'm sure there was some serious chat about our food.

00:09:46Well, I can't wait to find out.

00:09:47I feel like that everyone's going to have a lot to say about our instant restaurant.

00:09:51Especially from Mel and Jacinta.

00:09:53Be hard on and be ruthless.

00:09:55Maria and Bailey made a mistake by coming at us last night.

00:09:59They came at the wrong team.

00:10:00That's pissed me off, to be honest.

00:10:02So I did a little bit of digging.

00:10:04And I want to share that information with the table.

00:10:06They need to watch out.

00:10:07Yeah.

00:10:08Let's go.

00:10:11Holy mansion.

00:10:12How's a three-story house?

00:10:13That was insane.

00:10:14You definitely don't come across these houses in Logan.

00:10:22Oh my God.

00:10:23Let's go greet our guests.

00:10:25We have probably talked a relatively strong game at the table.

00:10:29My heart's pounding.

00:10:31Shh.

00:10:32It's fine.

00:10:33We do know what we're doing in the kitchen.

00:10:35We just want to deliver that expectation, if not more.

00:10:39Hello.

00:10:40Hey.

00:10:41Hello.

00:10:42Hello.

00:10:43Hello.

00:10:44Nice to see you, Gun.

00:10:46Oh yeah.

00:10:48I saw big beaming smiles.

00:10:49I feel like we're in for a good night.

00:10:51Strap in.

00:10:52Here we come.

00:10:53We're in for a ride.

00:10:54Are you ready?

00:10:56Oh my gosh.

00:11:03So hot.

00:11:04Oh.

00:11:05That's fantastic.

00:11:07Yeah.

00:11:08This is very elegant.

00:11:09Let's call them the business couple.

00:11:11This is what we expected.

00:11:12Lift in houses.

00:11:13Who has a lift in their house?

00:11:15Not me.

00:11:16Yeah.

00:11:17This is bougie.

00:11:18It's beautiful, luxurious.

00:11:19Yeah.

00:11:20Yeah.

00:11:21I feel like I'm in a beautiful restaurant.

00:11:23Oh, okay.

00:11:24Giving very premium vibes.

00:11:27I just don't think they're going to bring with the cooking.

00:11:30Hi, everyone.

00:11:31Welcome to Adelaide.

00:11:33We're so excited to have you at an instant restaurant.

00:11:36Medusa.

00:11:37Yay!

00:11:41What it means in the actual ancient Greek is that she is a protector and she actually warns

00:11:47off evil spirits.

00:11:48We need to get rid of these evil spirits, so thank God that they've said that.

00:11:53I know exactly who they're talking about.

00:11:56Warning off the evil spirits, warning off the negative energy.

00:11:59Like, are you having a dick at us?

00:12:01Are you saying that, like, we're bringing that to the table?

00:12:04I just feel like there's something at play here.

00:12:06It feels weird.

00:12:07I don't like it.

00:12:08And hopefully we'll give you some great food on your plates.

00:12:11Yay!

00:12:13Hope you're hungry.

00:12:14See ya.

00:12:15Yay.

00:12:16Cheers to snake heads.

00:12:18Woo!

00:12:19Cheers!

00:12:20Cheers!

00:12:21Cheers!

00:12:22What do you think the theme, Medusa,

00:12:25Medusa?

00:12:26Evil spirits.

00:12:27Wow, Medusa.

00:12:28I do know that, you just can't look at Medusa's face.

00:12:31A bit scarier.

00:12:32Snakes coming out of the head.

00:12:34And they've all got-

00:12:35So who's the snake here, then?

00:12:38Michael.

00:12:39Who would you call the biggest snake at the table, then?

00:12:45If we're allowed to plead the fifth, it's definitely Jacinta for me.

00:12:51I'm just fending her off every time I'm at this table.

00:12:53Were there any discussions at the table that we missed out on last night?

00:12:58Was there any heat?

00:12:59Anything exciting happened?

00:13:00Mmm.

00:13:01Super quiet and like-

00:13:02Yeah.

00:13:03Yeah, I think we are very quiet tonight.

00:13:04Okay, I feel like a lot of hostility.

00:13:05There was actually-

00:13:06Not breath.

00:13:07Mel and Jacinta are definitely tiptoeing a bit around the table about what happened at Michael

00:13:20and Riley's restaurant last night.

00:13:23If those comments were made behind my back, I would want to know.

00:13:26There was a comment made by Jacinta.

00:13:30Is anyone else going to be strategic?

00:13:34Well, no, I'm not going to be-

00:13:35Is anybody going to be strategic?

00:13:37Because we want them here or we don't.

00:13:41Oh yeah, that was a slip up.

00:13:43So not strategic.

00:13:44Again, that was a slip.

00:13:45A Freudian slip.

00:13:46Hey Siri, what does fraudient slip mean?

00:13:50A verbal error or slip of the tongue that reveals unconscious thoughts or desires.

00:13:56Hello Jacinta, you were thinking it.

00:13:58You said it by accident.

00:13:59By saying that, it's very clear that Jacinta has been strategically scoring us.

00:14:04Do you want me to get you the shovel to get out of this hole or-

00:14:07No, because I don't think I'm in a hole.

00:14:09Thanks for the pick up, but I did not mean that.

00:14:13What so ever.

00:14:16I'm smelling something and it's not the olive leaves.

00:14:19It's definitely a scent of bullshit.

00:14:22B.S.

00:14:23To me, he smells like Michael.

00:14:24Every time he talks, I have to like, probably my mouth.

00:14:27The stench of it reeks.

00:14:30It does seem like Mel and Jacinta are in a bit of damage control.

00:14:35But a sneaky suspicion that's because they're yet to cook.

00:14:39We still are yet to cook, yeah.

00:14:41I am starting to see a lot of Mel and Jacinta's game.

00:14:45They're bringing it all to the table.

00:14:47Their cards are shown.

00:14:48They're in this competition to win it and they are playing a strategic game.

00:14:52Who are we really talking to here?

00:14:54Who is the snake at the table?

00:14:55Michael is really annoying me.

00:14:59We don't want that kind of heat.

00:15:02We're cooking soon.

00:15:03So I've done my research.

00:15:05I've looked up Maria and I want to let everyone know at the table about Maria.

00:15:09And just take the heat off us for a flight, please.

00:15:33Ready?

00:15:34Let's go.

00:15:38Oh my God.

00:15:40Shit.

00:15:41Okay.

00:15:42Okay.

00:15:43We got this?

00:15:44Yeah, sweet after break.

00:15:45Sweet after break.

00:15:46Let's go.

00:15:47Okay.

00:15:48Hello.

00:15:49Hello.

00:15:50How are you, mate?

00:15:51Great, thank you.

00:15:52How are you, mate?

00:15:53Wow.

00:15:54They are dressed really well for our restaurant.

00:15:56They're going to be the showstoppers at the end of the table.

00:15:58How are you?

00:15:59You only get one from me.

00:16:01I need some brownie points for an end, too.

00:16:03Hello, hello.

00:16:05Au revoir.

00:16:07Good job.

00:16:08Good job.

00:16:09Good job.

00:16:10Good job.

00:16:11Good job.

00:16:12Good job.

00:16:13Good job.

00:16:14Evening.

00:16:15Hello.

00:16:16That's a beautiful, handsome restaurant.

00:16:17Medusa.

00:16:18Medusa.

00:16:19So, for tonight, our cuisine that we've chosen is more like a Mediterranean feel with lots

00:16:24of Greek notes to it.

00:16:26If you can please open your menus.

00:16:29For an entree tonight, we're having a spanakopita raviolo

00:16:37with feta creme, crispy leeks and dill oil.

00:16:41I only saw like one or two things that were Greek.

00:16:43Maybe they just didn't want to go head to head with us.

00:16:45Yeah, who knows?

00:16:47Maybe we're just too much competition for them.

00:16:49For mains, we're having a maricud with citrus beer blanc and charred leek.

00:16:54For our dessert, we're having a Greek yogurt panna cotta

00:16:58with citrus, thyme, honey gel and pastelli.

00:17:03This menu definitely intimidates me.

00:17:04On first glance, it can definitely topple us from the top.

00:17:08It sounds like a very, very nice menu, by the way.

00:17:13On paper.

00:17:15Let's see if you deliver.

00:17:17We can.

00:17:18We can.

00:17:22Good luck.

00:17:22Oh, Jacinta, I've just realised you're going to have to eat everything tonight.

00:17:28I know.

00:17:29Yay.

00:17:30Yes.

00:17:31I'm excited.

00:17:32Now, I went hungry last night.

00:17:34I couldn't eat anything on the main.

00:17:37Oh, my God.

00:17:39Jacinta, you're making such a big deal out of it.

00:17:42Hold on, let me just take a note.

00:17:43I'll send it to my imaginary customer service department.

00:17:47I think it looks amazing.

00:17:49I think it looks fancy.

00:17:50I feel like there's some really amazing, balanced flavours here.

00:17:55Are you sweating, darling?

00:17:57Are you sweating?

00:17:58Obviously, I'm nervous.

00:18:00But to be honest, I didn't expect anything less from Maria and Bailey.

00:18:04Like, if they can nail everything, I just hope somebody else slips.

00:18:08We're at the bottom of the leaderboard.

00:18:10I am worried.

00:18:11Somebody has to go home and I don't want it to be us.

00:18:16So, I did a little bit of digging.

00:18:19Tick, tick, tick, bing.

00:18:20Time to attack.

00:18:22While I'm at Adelaide, I wanted to try one of Maria's famous cookies.

00:18:26But while I was looking her up, I actually saw that she has two businesses.

00:18:30She has a cookie business and she has a pastry business.

00:18:33And then now we're like, okay, they're actually really good at what they do.

00:18:37It's legit.

00:18:38So, when we're just home cooks.

00:18:41They're definitely a team to be looking out for.

00:18:42Speaking of snakes earlier, hey?

00:18:44My intent to let everyone know at the table about Maria's second business was just take

00:18:52the heat off us because we are cooking very soon.

00:18:54So, we need to be smart.

00:18:56You opened the count of worms, didn't you?

00:18:58The reason Mel brought up her research at the table was quite clear.

00:19:02She's trying to sway the teams.

00:19:04Mel is trying to throw shade on Maria and Bailey while they're not at the table, while they

00:19:10can't defend themselves.

00:19:11We wanted to know what we're up against.

00:19:13And then once we actually did do a date guide, we're like, oh, shit.

00:19:17As much as they like to say that they're not strategic, you can't get more strategic than

00:19:21that.

00:19:23Coming up.

00:19:24This dish is absolutely delicious.

00:19:27Expectations are high.

00:19:29The rest of your meals are this.

00:19:31Watch out.

00:19:32But one kitchen slip-up.

00:19:34I'm freaking out, Maria.

00:19:36There's something really wrong here.

00:19:37That could be our hero this to our zero this.

00:19:41Could unleash the critic.

00:19:43There wasn't a huge amount of flavour.

00:19:45It just makes me want to throw up.

00:19:48And bring it all crashing down.

00:19:50Bailey did stuff up.

00:19:52He will have to live with that.

00:19:54How are you feeling?

00:19:55Pretty average.

00:19:57The almighty Medusa.

00:19:59They have fallen.

00:20:00In the upmarket Adelaide suburb of Glenelg, boss besties Maria and Bailey are preparing

00:20:12their entree, Spanakopita raviolo.

00:20:15I'm just going to start the filling for our raviolo, which is our entree.

00:20:21We're making a Spanakopita filling, so we want to have leek, spring onion and spinach.

00:20:27We want the feta creme to be nice, salty, light and airy.

00:20:32And hopefully that will be the best entree for the season.

00:20:37This entree is a showstopper wrapped together in a beautiful liberal raviola.

00:20:42It's so different in a modern way that people haven't seen before.

00:20:46We just need to be very careful how we handle the dough so it doesn't break.

00:20:51The expectations are higher for us because we have been saying to everyone that we're

00:20:55at this competition to win.

00:20:56Yes.

00:20:56There's going to be a lot of bit more pressure.

00:20:58Definitely they're going to be very critical and there will be some strategic scoring happening

00:21:03tonight.

00:21:04Because we have talked to quite a big game, there's going to be a few people at the table

00:21:08that are going to be hypercritical.

00:21:10For example, we've got Jacinta and Mel.

00:21:13They can play that game if they like.

00:21:16I mean, I don't care.

00:21:17I only care what we're doing and I know that we're going to deliver tonight, Bailey.

00:21:21We need to prove to the judges and the other teams that we have the technique, we have

00:21:26the experience, we have what it takes to win.

00:21:29I trust you.

00:21:31Fantastic.

00:21:34Lol.

00:21:34This is the first time in Adelaide, no?

00:21:36First time in Adelaide?

00:21:37I absolutely love it.

00:21:39Why do you like Adelaide?

00:21:40You can go to the zoo and then the beach.

00:21:41It's great.

00:21:42You went to the zoo?

00:21:43Yes, we did.

00:21:45Lol and Lil went to the zoo.

00:21:47Sounds like a kid's book, hey?

00:21:48I love Adelaide so much.

00:21:51Modern people?

00:21:51Yes.

00:21:52Yes.

00:21:53What animal would we be?

00:21:55You're a baboon, mate.

00:21:56I asked her.

00:21:57Oh, sorry.

00:21:58We were actually thinking about this.

00:22:00Yeah, we were.

00:22:01Okay, do it.

00:22:02Let's start with Michael.

00:22:04Michael reminds us of a penguin.

00:22:06Oh.

00:22:07That's not what I expected.

00:22:08Riley?

00:22:10Pelican.

00:22:10I don't know why.

00:22:11Yeah, cool.

00:22:12Thanks, yeah.

00:22:12Well, I mean, look at what you're wearing.

00:22:15Well, this is a penguin, not a pelican.

00:22:17Oh, I don't know the difference.

00:22:19Well, you're getting a tooth.

00:22:20They're like, hey, it's not personal.

00:22:22Oh, real?

00:22:22One of you is a sea lion.

00:22:25Go like this.

00:22:28Dude, I'm like an angry kangaroo.

00:22:32You two.

00:22:34A billy goat.

00:22:35Baa.

00:22:36Baa.

00:22:37She's just baa.

00:22:38Melded, remind us of a giraffe.

00:22:40I loved it.

00:22:42And then meerkat for center.

00:22:45Meerkat.

00:22:45Yes.

00:22:46Am I literally at this table talking about animals?

00:22:51And now, Manu and Colin.

00:22:53What is Colin?

00:22:55I would say guinea pig.

00:22:59Very manly.

00:23:00Manu.

00:23:00Tapia.

00:23:01They kind of look like anteaters.

00:23:04Why, because of the size of my nose?

00:23:07It's all right, man.

00:23:08We could have been a lion.

00:23:10Yeah, you can be a tiger.

00:23:12Too late now.

00:23:14I think the craziest animals around this table, Michael, Mel, Jacinta, think they need to be taken back to the zoo.

00:23:20Oh, my God.

00:23:25Bailey, I just had a split on one of my raviolos.

00:23:29This one just opened.

00:23:33It's cracking up.

00:23:34This is not great, Bailey.

00:23:36We are losing raviolis.

00:23:38Yeah.

00:23:38This one, and I think this one, too.

00:23:41We've lost a few raviolo, just from them being too thin and causing a little bit of breakage.

00:23:46This is not good.

00:23:47When we put it to, like, boil, it's just...

00:23:49It's going to open.

00:23:50It's going to open.

00:23:51All the filling will be gone.

00:23:53They're so thin.

00:23:54They could split at any time while we're cooking, and there's no way to save it after that.

00:23:59You can't serve it.

00:24:00It's all gone.

00:24:01Do we have time for another batch?

00:24:03I don't think we have time.

00:24:05We're going to have to make it work.

00:24:07Okay, we're going to have to go with what we've got.

00:24:08We don't really have another option.

00:24:10We've got 12 guests and only 12 good raviolos.

00:24:14That's only just enough for each guest.

00:24:17So that means we have no spares at all.

00:24:19That's none for backups.

00:24:21To taste it all together.

00:24:22It means that we don't have any room for mistakes.

00:24:26Spanakopita raviolo, feta cream, crispy licks, and dill oil.

00:24:31Are you excited?

00:24:32Spanakopita is traditionally done with filo, so to have the filling inside of a raviolo is very different.

00:24:38How can you call it spanakopita?

00:24:41Pita?

00:24:42If there's no pita, Maria, show us the passport because I'm kind of wondering how Greek you are.

00:24:48So can the modern Greek can be the traditional Greek, do you think?

00:24:53No.

00:24:54I still don't think it will.

00:24:55What is even modern Greek anyway?

00:24:58What?

00:24:59I'm assuming smaller portions.

00:25:01Yeah, exactly.

00:25:02We expect from Maria and Bailey that fine dining.

00:25:05You want a nice thin pasta that still holds its shape.

00:25:08You don't want to overcook it and it all falls apart and is all mushy.

00:25:10We want al dente.

00:25:12Yes.

00:25:13Stop it, you.

00:25:14Al dente.

00:25:18I'm freaking out, Maria.

00:25:22Yeah, okay, it's bubbling.

00:25:24Okay.

00:25:25Just do the good ones.

00:25:27Go in.

00:25:27Okay, one, two.

00:25:29At this stage, we're feeling really, really nervous.

00:25:32Okay, good luck.

00:25:34We need to be really careful with the boiling of the raviolas that we have right now.

00:25:38This is a lot more stressful than I imagined.

00:25:41Yeah, that's very stressful.

00:25:42If we can nail all the ones that we have, we'll be able to serve just enough.

00:25:47Are you confident right now?

00:25:48Not really.

00:25:49I'm scared that some of them are going to break apart.

00:25:51If we ruin one by boiling, we are screwed.

00:25:55All right, so Bailey, take it out.

00:25:57You ready?

00:25:58Yes.

00:25:59Okay, one.

00:26:01Yeah.

00:26:02I'm just being extra careful.

00:26:04Yes, I'm going slow and control.

00:26:07Inside, I can tell that we're both screaming quietly, but really loudly.

00:26:12We need to cook them perfectly.

00:26:14You happy with that?

00:26:15Yes.

00:26:16Okay.

00:26:17Do you think that's enough?

00:26:19We're going to make it enough.

00:26:20Yeah, it's going to be perfect.

00:26:20We're going to just make it.

00:26:22The raviolas are looking good so far.

00:26:25None of them have split.

00:26:26The texture is really good, and we have just enough to plate.

00:26:29The only thing that I am nervous about is we have no spares to even test or try our raviolo.

00:26:37We have no idea if it tastes good or not.

00:26:40We start plating some.

00:26:41This entree is such a great and important dish for us to impress.

00:26:47You got this.

00:26:48Calm down.

00:26:49We're really trying to add some extra pizzazz to these dishes.

00:26:52We have the oil for vibrant color on the plate.

00:26:56On top of that, we're serving a feta creme that will give us a salty kick.

00:27:01And the crispy lick adds a layer of texture.

00:27:05Just make them look pretty.

00:27:06Just cover it.

00:27:07Yep.

00:27:08Our entree is definitely a 10 for presentation, but we haven't been able to try all the elements together.

00:27:13So we have no idea if it tastes good or not.

00:27:17Are you feeling confident with that?

00:27:18I do.

00:27:20All right.

00:27:20Manuel?

00:27:21Colin, let's go.

00:27:22Okay.

00:27:31Entree is served.

00:28:01We've really put a lot of effort into more modern twists of traditional food.

00:28:26And changing a classic dish always is a risk.

00:28:30But I just hope that all the flavors will be beautiful paired together.

00:28:48My heart is racing like you would not believe.

00:28:51I really do hope they'll love it.

00:29:05So did you guys trade us all together?

00:29:08Oh my God.

00:29:10We can be in trouble here.

00:29:13We actually didn't have enough.

00:29:15Maria and Bailey have just served their Spanakopita raviolo entree to the judges.

00:29:30So did you guys try to trade us all together?

00:29:37We actually didn't have enough.

00:29:45Thanks, guys.

00:29:46Oh my God.

00:29:48I'm worried.

00:29:49They don't like it.

00:29:52Bon appetit.

00:29:52Well, that's insane.

00:30:13That saltiness.

00:30:14You're beautiful.

00:30:15I looked at Justin and they were like, man, this is, I told you, I told you, this is exactly

00:30:24what they were going to do.

00:30:32It's just, you know, the texture, the flavor, it is all there.

00:30:36We could be in some serious trouble here.

00:30:39Every bite I took, took me to a different place of the Mediterranean.

00:30:45I think that they've nailed this dish.

00:30:48There's a little bit of Greek.

00:30:49There's a little bit of Italian.

00:30:51Can't fault them.

00:30:52It was like a dagger to the heart.

00:30:55I pretty much thought our night is over.

00:30:58I love the flavor combination.

00:31:00I think they cooked the pasta perfectly.

00:31:02I still like tradition, but I really liked this.

00:31:04Oh my gosh, that was just so good.

00:31:07So yum.

00:31:08I just wasn't expecting the modern twists on this dish to be this good.

00:31:14For me, the raviola was cooked perfect.

00:31:16It was that little bit of al dente.

00:31:19Far out.

00:31:20That was, yeah, that was incredible.

00:31:23My pasta, I think I would have liked it a little bit softer.

00:31:27And also a bit of salt and pepper.

00:31:28We're going to call it as it is and we're going to actually critique every little element

00:31:33because they've come for us.

00:31:35So we are ready to judge every single component.

00:31:38Are you intimidated by this dish?

00:31:41I'm going to say no.

00:31:43I just, no.

00:31:46Mo and Jacinta are definitely here to play in this competition.

00:31:49And they've got a strategy in place and they're willing to do anything so that they're not on the bottom.

00:31:54They needed like a, like a, like a bit of pepper or some spice just to lift a little bit.

00:32:00I don't know how to take Jacinta once you say something like that because that is by far the best dish we've seen so far.

00:32:05I'm intimidating.

00:32:06We're winning.

00:32:07I'm still really nervous about what they're going to say.

00:32:18I just hope that all the flavors will be beautiful paired together.

00:32:24Maria and Bailey for Entry, you cooked Spanaco Pita Raviolo with feta cream, crispy lich and dill oil.

00:32:31Following to what my colleague Colin asked her there on, have you tried this dish altogether?

00:32:39Not tonight.

00:32:45Because if you had tried it, you would have known this dish is absolutely delicious.

00:32:55Yeah.

00:32:56I'm hungry.

00:32:57The technique, the flavor, the different layers of textures, tick, tick, tick, tick, tick.

00:33:08The ravioli itself was done perfectly.

00:33:10Like that feta cream, like really brought a beautiful saltiness to the dish.

00:33:16The crispy lichs just gave another texture.

00:33:19That really lifted the dish with the flavor too.

00:33:21My biggest problem is I wanted just more, like more spinach, more ravioli.

00:33:26But, you know, great start.

00:33:29And it just sets up the whole meal.

00:33:31If the rest of your meals are this, watch out.

00:33:36In my opinion, having that there's not enough on the plate is probably the best critique we could get when they enjoy every part of the element.

00:33:44How are you guys feeling after a critique like this?

00:33:49Over the moon.

00:33:50I'm going to cry.

00:33:51Oh my God.

00:33:52Happy tears.

00:33:53Happy tears.

00:33:54Happy tears.

00:33:55Happy tears.

00:33:56Happy tears.

00:33:57Happy tears.

00:33:58Happy tears.

00:33:59Happy tears.

00:34:00Happy tears.

00:34:01Happy tears.

00:34:02The key is consistency.

00:34:03Make sure we get a great tour course after this.

00:34:05We're gonna work hard.

00:34:06All right.

00:34:07Good luck.

00:34:08Bye.

00:34:09Oh my god.

00:34:12Oh my god.

00:34:13Wow.

00:34:14That is so good to hear.

00:34:16Holy crap.

00:34:17We are both so proud.

00:34:19We nailed it.

00:34:20What we're going to do is after this,

00:34:22we need to make sure that we deliver our main

00:34:24just as good as we delivered this.

00:34:26Yes, we got this baby.

00:34:27We got this.

00:34:28We're definitely going to get this main course

00:34:30just as good, if not better.

00:34:32Okay, you do the beer blanc.

00:34:34I'm taking the fish.

00:34:35For main, we are serving a Murray cod

00:34:38with a citrus beer blanc and charred leek.

00:34:41The wow factor of the dish, Bailey,

00:34:43would definitely be the beer blanc.

00:34:44It's the real hero of the dish.

00:34:46Yes.

00:34:47A beer blanc is a beautiful French butter sauce.

00:34:50You've been mastering this for the last two years.

00:34:53We just need some white wine.

00:34:55I've got that here.

00:34:57We know we can nail this

00:34:58and it will be a worthy 10 from the judges.

00:35:01So now we're going to start to add the butter off the heat.

00:35:04Mm-hmm.

00:35:05It's not a thick sauce.

00:35:06It should be a thin, runny, and smooth consistency.

00:35:10I'm going to go ahead with one of the pieces.

00:35:13Okay.

00:35:14There's so many things that could go wrong.

00:35:17Cooking fish for 12 people at the same time,

00:35:20that is just a challenge on each other.

00:35:23I need you to be out of here, though, soon.

00:35:25Well, I need to...

00:35:27I have to wait till this is finished.

00:35:29Yeah, you can finish that off the heat with a stick.

00:35:31In the kitchen, Maria's in charge.

00:35:33As friends, I'm probably more of the bossy person.

00:35:37If Maria was to give me advice for my business,

00:35:39I probably would go...

00:35:40Hmm.

00:35:41Next.

00:35:42All right.

00:35:43So I'm just going to pop everything straight in here, Maria.

00:35:46Yes, please.

00:35:47We really want to win this competition.

00:35:50For this main course, we know it's going to be a 10-worthy dish.

00:35:55Right now, it's looking a little bit thick.

00:35:58Oh, God.

00:35:59How are you going there, Bailey?

00:36:03Yeah, not good.

00:36:04Not good?

00:36:05No.

00:36:06Why?

00:36:07I don't love the consistency.

00:36:09Can you check the evenness I'm not happy with?

00:36:12Okay, can I check?

00:36:13Yeah, have a look.

00:36:14There's something really wrong here.

00:36:16It's thickening way faster than it normally does

00:36:19and the consistency is just wrong.

00:36:23Oh, yes, that is very thick.

00:36:25Yeah.

00:36:26I really don't love it.

00:36:31Okay, that's a really nice disaster, Bailey.

00:36:34Well done.

00:36:35We did it.

00:36:37I just don't understand what went wrong.

00:36:40Did you do 300 grams wine, 300 grams orange, 300 grams lime?

00:36:46Didn't you put the wine in?

00:36:50Shit, shit, shit, shit, shit, shit, shit.

00:36:53I never put the wine in.

00:36:54I thought you put the wine in.

00:36:55You never put the wine in in the beginning.

00:36:57No.

00:36:58No.

00:37:01That's why.

00:37:03This is a French sauce.

00:37:05We're going to be serving it to a French man.

00:37:09We are screwed.

00:37:16In Adelaide, the plot thickens

00:37:19as Maria and Bailey's beurre blanc sauce for Maine

00:37:22isn't going to plan.

00:37:24Oh, God.

00:37:25Right now, it's looking a little bit thick.

00:37:28I finally realised that I've forgotten the wine.

00:37:32The wine is supposed to go in the very beginning stages of the beurre blanc.

00:37:37Is there any way that we can save this sauce?

00:37:40I don't know how to save a beurre blanc.

00:37:42I just know how to make it from scratch.

00:37:45Oh.

00:37:47Bailey.

00:37:48That's shit.

00:37:49This is a huge element on our dish.

00:37:51This should have been the hero.

00:37:54But now it's potentially a disaster.

00:37:56I mean, I'm really disappointed because I've never made a mistake like that before.

00:38:00And I'm so sorry I screwed it up.

00:38:02I've done this dish a hundred times.

00:38:05I guess when the pressure gets you in the kitchen,

00:38:08sometimes you forget things.

00:38:10We can't not serve it.

00:38:11Beurre blanc is definitely not a sauce you can rush.

00:38:15You can't put it together in five or ten minutes.

00:38:17We're going to just have to serve it as it is.

00:38:19That could be our hero dish to our zero dish.

00:38:31I'm excited for this cod.

00:38:33I'm not too familiar with the beurre blanc.

00:38:36It's a classic French sauce.

00:38:38Like, it's one of the mother sauce of French cuisine.

00:38:41And it's a perfect sauce to go with fish if done well.

00:38:44Look, I don't know much about beurre blanc sauce,

00:38:46but it's a risky move serving it up to the sauce master menu.

00:38:49So who's cooked this sauce before?

00:38:52Anybody?

00:38:53Riley has.

00:38:54How hard is it to make?

00:38:56Traditional beurre blanc sauce is hard to make.

00:38:59It's quite a loose sauce.

00:39:02It's not like a thick sauce.

00:39:04It's a butter-based sauce, so it's meant to be really loose.

00:39:07That almost coats the fish.

00:39:09And it's really hard to balance the flavours from citrusy and vinegary.

00:39:13And if they do it well, we're in trouble.

00:39:16For this dish, the murray cod,

00:39:18it's on the relatively easier side from my perspective.

00:39:23Twelve pieces of fish to cook perfectly is easy.

00:39:27For the meat master.

00:39:32I'm sorry.

00:39:34I'm sorry.

00:39:35I'm sorry.

00:39:36You left it open for me.

00:39:38Michael is not the meat master.

00:39:42That was evident in his main meal last night.

00:39:45You've been way overconfident and it's embarrassing.

00:39:49Let's be honest.

00:39:51I love meat.

00:39:53I think Michael and all his tongues

00:39:56needs a shovel and bury that deep

00:39:58so no-one has to hear that BS again.

00:40:00Look, Bailey, it is what it is.

00:40:03Stop plating it.

00:40:04I'm going to bring some fish.

00:40:06Let's just get something up.

00:40:09We don't have enough time to salvage the beurre blanc,

00:40:13and it's not where it should be.

00:40:15It's way too sick.

00:40:17Oh, Bailey.

00:40:18With the fish,

00:40:19I notice there are a couple of different sizes.

00:40:21I'm concerned that some of them could be dry.

00:40:24I feel like we might have overcooked them slightly.

00:40:27I feel embarrassed serving this to the judges and our guests.

00:40:33I've got a feeling there's going to be some strategic scoring.

00:40:37Mel will just say,

00:40:38are you overestimated?

00:40:39And then they'll score lower.

00:40:42We have a plate full of really low-quality elements.

00:40:46We've got the fish.

00:40:48We've put the leeks on top.

00:40:50I'm just expecting them to spit it out, to be honest.

00:40:54This one for Manu.

00:40:56And this one is for Colin.

00:40:59Let's hope that Medusa and the gods are praying for us.

00:41:02Yes.

00:41:03Good luck with that.

00:41:05We've had a really great entree,

00:41:07but this main is worse than a disaster.

00:41:11That is so bad.

00:41:13That is so, so bad.

00:41:21Mane is hurt.

00:41:30I'm so sorry about this.

00:41:33She said, I'm so sorry about this.

00:41:35What's wrong?

00:41:36Serving the main to the judges.

00:41:45It's just a mortifying experience.

00:41:55I'm sorry.

00:41:56What are we meant to do with this?

00:41:57It just looks like there's smeared butter on the plate

00:42:00and then plopped a piece of fish on it

00:42:02and then there's some leek over that side.

00:42:04They may be eating some humble pie.

00:42:06Mm-hmm.

00:42:13Maria looked really unhappy.

00:42:15And Bailey wasn't, like, literally giving anyone any eye contact.

00:42:22We wanted to get some tens for tonight.

00:42:25This is not what we had in mind.

00:42:28Right now, I'm feeling we're going to be at the bottom of the leaderboard.

00:42:34Maria and Bailey have served their main course to the judges.

00:42:47Murray Codd with citrus beurre blanc sauce.

00:42:51Maria, you, um, apologize to me as you put the food down.

00:42:57Is there a reason?

00:42:58Yes.

00:42:59It's not really great work.

00:43:03We're actually not really happy to serve that to you.

00:43:08Yes.

00:43:09I've forgotten ingredients in the beurre blanc.

00:43:14What was the missing ingredients?

00:43:15White wine.

00:43:19And it turned into a disaster.

00:43:20My heart just sank.

00:43:21I felt really sad for them, actually.

00:43:22I did.

00:43:23Seeing their faces.

00:43:24Oh, darling, girl, we know what it's like.

00:43:25This must have been so hard for you.

00:43:26We've been there.

00:43:27Sorry.

00:43:28This is my kitchen rules, right?

00:43:29The main went very wrong, obviously.

00:43:30It would be an advantage if Maria and Bailey did lead the competition, so this is perfect

00:43:46for us.

00:43:47All right.

00:43:48Watching the judges eat the main is embarrassing, just a mortifying experience.

00:44:10Thanks, guys.

00:44:12This beurre blanc sauce is like some creamy, gluggy, buttery sauce.

00:44:24It's just not very nice on the palate.

00:44:30It had lacked flavour.

00:44:31It lacked seasoning.

00:44:33I have to be honest.

00:44:34I couldn't taste anything.

00:44:35Yeah.

00:44:36I really like it.

00:44:39That was absolutely flavourless.

00:44:42It just makes me want to throw up.

00:44:44I ate the fish because I was hungry.

00:44:50The beurre blanc sauce, it's just gone terribly wrong.

00:44:54Like a beurre blanc is meant to be like runny.

00:44:56It's not thick at all.

00:44:58I feel like if they nailed that sauce, I feel like it would have been like a really amazing dish.

00:45:03This main was a huge slip up.

00:45:06I feel like we could potentially be off the bottom of the leaderboard.

00:45:10This could be our opportunity to gain some ground again in this competition.

00:45:14Jacinta.

00:45:15Mm-hmm.

00:45:16No protein left on your plate.

00:45:18No.

00:45:19Woo-hoo.

00:45:20Yes.

00:45:21It was...

00:45:23There wasn't a huge amount of flavour.

00:45:26That's how I'm feeling after it.

00:45:28I don't think this main is a competition-worthy dish.

00:45:31It's not fine dining.

00:45:32It felt like something that I would get at my local pub.

00:45:34I was a little embarrassed for them as well because it was quite simple at the end of the day.

00:45:39It just goes to show how they talk a big game and they don't deliver.

00:45:44Maria and Bailey, for main course, you gave us Murray Cod with citrus beurre blanc and charred leek.

00:45:59Murray Cod, beautiful piece of fish.

00:46:01My fish was moist.

00:46:02It was cooked well.

00:46:03I think you did set yourself a big task to cook that amount of fish for this amount of people.

00:46:12The problem with the fish, you've cut the fillet in half.

00:46:17A beautiful, thick pieces on one plate and then a really thin one on the other.

00:46:23One's probably cooked, one's overcooked.

00:46:26The beurre blanc, yeah, big problem.

00:46:32You've left out the white wine, so the sauce is way off.

00:46:37The viscosity of it was out of proportion.

00:46:42Was it a great main course?

00:46:43Definitely not as good as your entree.

00:46:45I'm feeling like I've been knocked off the edge completely in terms of confidence.

00:46:53This main is worse than a disaster.

00:46:57Well, we're hoping for a great dessert, so see you soon.

00:47:02It feels kind of good without...

00:47:08No, it just feels good.

00:47:10Bailey did stuff up.

00:47:11I think he will have to live with that for a little while with Maria.

00:47:14I don't think that no matter what team you're in, you should ever throw someone else under the bus.

00:47:19I think that they'll reflect on that and they'll grow from it.

00:47:24Bailey.

00:47:26That was so embarrassing.

00:47:30Can we get a zero?

00:47:33It's fine.

00:47:35Yeah.

00:47:37I feel completely terrible and I don't want to ruin it for her.

00:47:40We definitely do not accept failure and what we did was fail.

00:47:45It's definitely hard for us to swallow that.

00:47:48Look, the damage is done.

00:47:50It gives us a little bit of oomph to keep going for the last one.

00:47:55I'm sorry.

00:47:58We're still united.

00:47:59We've still only got one direction to go from here.

00:48:07So, Maria, because we started on such a high and came crashing down for our main, there's a lot riding on this dish.

00:48:15For our dessert, we're serving a Greek yogurt panna cotta with citrus, thyme honey gel and pastelli.

00:48:25I'm going to start the pastelli, 50% caster sugar and 50% honey.

00:48:32So, pastelli is a honey sesame sort of brittle that we do in Greece.

00:48:38We're looking for a pastelli to be really nice and crunchy.

00:48:43I just put the sesame seeds in here.

00:48:46Oh, you have already?

00:48:48Which is really going to tie it all together and a real burnt type of flavour and texture to it.

00:48:53Here you go, smash it down.

00:48:55This is our chance to really showcase our talent in the kitchen and what we are here to offer.

00:49:02Let's leave that aside to rest.

00:49:03All right.

00:49:07What's the secret to a good panna cotta?

00:49:09Wobble, wobble.

00:49:14Wobble, wobble.

00:49:18And so, yeah, it has to be set right.

00:49:20If it's not set right, it's going to ruin the whole thing.

00:49:23I need to nail it.

00:49:25To be honest, right now, it's not sounding that appealing to me.

00:49:29Because, um, I just don't really like the citrus flavours when it comes to dessert.

00:49:35We don't love panna cotta.

00:49:37But with Maria having two businesses in the baking industry,

00:49:41I'm going to be very particular on those elements.

00:49:45At the end of the day, we are judging very harshly.

00:49:48And how do you think you're looking at this stage?

00:49:50Look, I think we're not in front, but I think it's close and I love a good competition.

00:49:55We're feeling hopeful that we won't be on the bottom of the leaderboard, but it all comes down to dessert.

00:50:01The biggest risk with the panna cotta, it's a dessert that needs to set.

00:50:05So hopefully when they flip it out, it will ooze everywhere.

00:50:08I know that you're doing your best to be as fast as possible, but try to be a little bit faster.

00:50:14Yes, ma'am. No worries.

00:50:16How about you try to get one out?

00:50:17I'm so nervous, Maria, about this. I've never been so nervous in my life.

00:50:23There's so much pressure riding on this. We haven't checked out panna cotta all night.

00:50:29So we don't know if it's going to be completely set.

00:50:32There's no way we'd have time to create something new if it's not ready.

00:50:36We definitely need this dessert to salvage us tonight.

00:50:46We've talked a big game, so we have to deliver on that.

00:50:51Coming up.

00:50:53I think that experience is going to play a part in this competition.

00:50:56I think you're only like two years older than us.

00:50:58Lol and Lil dish out a side of sass.

00:51:02You guys have traveled to all these places.

00:51:04I did eat your food and I didn't think it was that good.

00:51:09I mean, we are cute, but we do bite.

00:51:13While Mel and Jacinta...

00:51:14I'm very surprised at this.

00:51:16...have their gang faces on.

00:51:18I think it's such weird flavors.

00:51:19Like, I just don't really think it all goes together.

00:51:22I don't really like it.

00:51:23And Maria and Bailey...

00:51:25Dessert is served.

00:51:26...are firmly in their sights.

00:51:29I think now we're actually scoring like we are food critics.

00:51:38After some harsh critiques on their main course,

00:51:41Maria and Bailey are looking to their citrus panna cotta dessert

00:51:46to redeem them.

00:51:48Our main focus is for the panna cotta to be set.

00:51:51I'm so nervous, Maria, about this.

00:51:53I've never been so nervous in my life.

00:51:54So much pressure riding on this.

00:51:58If the panna cotta is not set properly...

00:52:01I think we could be at the bottom of the leaderboard.

00:52:03I'm going to try and play one.

00:52:07It's the moment of the truth.

00:52:09Time to reveal our panna cotta.

00:52:10Our panna cotta.

00:52:13Oh my God.

00:52:14Oh my God.

00:52:15Thank God.

00:52:16Okay.

00:52:17Thank God.

00:52:18It's a perfect shape.

00:52:19I'm really happy with that.

00:52:21It's solid.

00:52:22It's one piece.

00:52:23I think we got it good.

00:52:25Yeah.

00:52:26It's pretty nice and firm.

00:52:27This looks like it's going to be a showstopper.

00:52:31Exactly what we're looking for.

00:52:32Okay.

00:52:33We're back in the competition, baby.

00:52:34All right.

00:52:35Let's go.

00:52:39Two teams left to cook.

00:52:40So it's between our young friends, Lowell and Lil.

00:52:45Queensland versus...

00:52:47Oh, Queensland.

00:52:48Mel and Jacinta, New South Wales.

00:52:50I would not be surprised if Mel and Jacinta and Lil and Lowell

00:52:53both score underneath us on the leaderboard.

00:52:56Lil and Lowell are going to struggle due to their experience.

00:52:59I think cooking experience definitely comes down to age.

00:53:02For Mel and Jacinta, the boxing gloves are coming off.

00:53:05They've made a lot of enemies at this table

00:53:07and they better know what they're doing in that kitchen.

00:53:10I'm going to be critiquing their food with a fine tooth comb

00:53:13and you better watch out.

00:53:15The next team to cook is...

00:53:20It's...

00:53:22Lauren and Lil.

00:53:27We are next to cook.

00:53:29I can't wait to show everyone our flavours, our food.

00:53:31Our set-up, our restaurant.

00:53:33I can't wait to bring them into our home.

00:53:35Yes!

00:53:36I can't wait.

00:53:37I'm so excited.

00:53:38So, Michael, you still think we're going to go home first?

00:53:42Look, I stand by my initial comment.

00:53:44Yeah?

00:53:45I think that age and experience is going to play a part in this competition.

00:53:49You guys seem pretty young.

00:53:50You haven't been to enough restaurants, experienced enough foods.

00:53:55So you're going to be cooking cuisines from places you haven't been to?

00:54:01I just don't know what to expect.

00:54:03The cuisine or the Logan?

00:54:05I'm thinking, yeah, pub food.

00:54:08I think you're only, like, two years older than us.

00:54:11So if we're talking about age and experience, that means Justin can't cook as good as Will

00:54:15because there's four years between them.

00:54:17I am so over everyone coming at us for our age and that we're not experienced

00:54:21because I'm the Queen's and blah, blah, blah, blah, blah.

00:54:23It gets old really quick.

00:54:26Old news from the old people.

00:54:27Yeah.

00:54:28Even though you guys have travelled to all these places, I did eat your food

00:54:32and I didn't think it was that good.

00:54:34Stop!

00:54:35To be honest, like, curse me.

00:54:36Like, oh!

00:54:37And you are on the bottom now.

00:54:39Yeah.

00:54:40Well, there's still teams to cook.

00:54:42I mean, we are cute, but we do bite.

00:54:45I really hope you prove me wrong so that they can go home.

00:54:51But...

00:54:52Well, that's not nice either, Michael.

00:54:54I think Michael and Riley are living in La La Land.

00:54:58They're at the bottom of the leaderboard.

00:55:00And at the end of the day, I have no doubt we're going to be above them.

00:55:05Not one doubt.

00:55:06It just goes to show you how threatened they are by us.

00:55:10Okay, we're almost there with the time.

00:55:13We are not going to do the same mistake.

00:55:15Right, Bailey?

00:55:17Right, Maria.

00:55:19Both of us made a few sacrifices to be here today.

00:55:23We really want to win this competition, so we're here to really prove a point.

00:55:28Really showcase our technique and our food.

00:55:32I find this dessert very refreshing.

00:55:35It's super light, which is nice for people who aren't a fan of desserts.

00:55:39For our yogurt panna cotta, we're looking to have a really lovely jiggle today.

00:55:44We want a creamy, nice, silky texture.

00:55:47Look how creamy it is.

00:55:49Oh, that's beautiful.

00:55:50But let's taste that.

00:55:52Mmm.

00:55:53Oh my God, that's good.

00:55:54Thank God.

00:55:55Thank God.

00:55:56Thank God that's good.

00:55:57Could potentially redeem ourselves back to the competition.

00:56:01The score we're looking for is just better than Michael and Riley.

00:56:05They had 65.

00:56:06Okay.

00:56:07You start plating.

00:56:08Okay.

00:56:09We love showcasing our flavours.

00:56:12We've got citrus.

00:56:13We've got sweet.

00:56:14We've got more savoury.

00:56:16And then to top it off, we have a lovely crunch.

00:56:19Bailey, we did it.

00:56:20We finally did it.

00:56:22It's looking very colourful.

00:56:24Yes.

00:56:25Definitely more confident than our main.

00:56:27It is complex.

00:56:28There's so much technique in there.

00:56:30There's no way that that's not going to impress the judges tonight.

00:56:33Okay.

00:56:34I'll pick that for Colin.

00:56:35And I'll pick this for Manu.

00:56:36Awesome.

00:56:37Let's go.

00:56:38Cover for Manu.

00:56:47Dessert is served.

00:56:48is served visually it was so beautiful at this point in the night my palms are sweaty

00:57:09i really hope maria and bailey score below us thank you if i was a dessert this would be me

00:57:18it looked like a bit of an alien it was a bit strange and the sesame was just plonked on top

00:57:25plonked we've had a great entree a really bad main and now we've got one last shot

00:57:35to deliver something that's hopefully gonna bring us back in this competition

00:57:48boss friends maria and bailey have just served up their greek yogurt panna cotta dessert to the judges

00:58:02i feel pretty confident with the panna cotta i just hope that they like this dish and

00:58:08that we get ourselves a little win

00:58:28so

00:58:36thanks guys take a break and we'll call you back for our final critiques thank you

00:58:46thank you

00:59:00um a little bit too much gelatin probably

00:59:14i'm gonna break it too

00:59:31well have you started i have i've had i've had a little bit of everything

00:59:38not for me i just think it's such weird flavors i just don't really think it all grows together

00:59:43and then this thing here the seeded biscuit reminded me of my grandpa he used to feed those seeded biscuits

00:59:50to his bird grandpa did yeah overall it wasn't wasn't a dish that i liked i was really expecting i guess

00:59:56because i did a little bit of research i was expecting a bit of pastry once again mel is trying to throw shade

01:00:02on maria and bailey very surprised at this i don't really like it

01:00:09it's gonna be really interesting when maria gets back to the table we could see the medusa coming out

01:00:14of her and those girls hopefully get turned to stone but i actually like the pastelli but i think

01:00:21they should have crumbed it so i could have got it with every mouthful instead of this big chunk of

01:00:25really tough vicky pastelli should be way too thin but this was really sick and when you're going to bite into it

01:00:35i think i only broke my i think i did break my tooth um yeah it was it was okay the panna cotta was the

01:00:42highlight for me i like the greek yogurt flavor i tried to pair it with the citrus it just wasn't working

01:00:48for me i think the overall taste of the panna cotta was actually quite nice because it was tart but

01:00:53still a bit of sweetness and they've come through with the goods with our score 65 there is no doubt

01:00:59this could go either way i'm definitely going to be calculating every number as i read out

01:01:06with all three courses complete it's time for each team to score maria and bailey's instant restaurant

01:01:13out of 10. so for the entree we had the spanakopita ravioli yes that was delicious i loved it i think

01:01:23that was my favorite dish of the competition so far it was absolutely amazing my pasta was a little bit

01:01:28like too hard for me i wanted a little bit softer i couldn't fault that dish it was absolutely beautiful

01:01:34then they had the main they had the beautiful murray cod yeah that was nice mine was a little bit

01:01:39overcooked i feel like it was a miss with this one i feel like the fish was cooked amazing but the

01:01:45bea blanc sauce was just a huge fail yeah it literally tastes like i was scooping butter out

01:01:50on the top the sauce was really gluggy didn't have any flavor for me i didn't like it i really enjoyed

01:01:55the panic on them that was really really nice i liked it i think i said there was just too much

01:02:01happening on the plate i didn't really like the biscuit it was too hard for me to eat the flavors

01:02:05all be random for me what are you thinking lord i'm i'm thinking about it a six yeah i was thinking

01:02:11you happy with that i was happy with that i think that's fair six okay i'm happy with that i think

01:02:16that's fair i think six is fair all right let's lock in a six perfect what are we thinking a five or

01:02:22a six tonight let's go with the six okay let's do six we're at the bottom of the leaderboard but i think

01:02:28we gave them a fair score i think five i was expecting more tonight too so i'm thinking about a five as

01:02:35well yeah same page all right maria and bailey made a mistake by coming at us they came at the

01:02:40wrong team i think now we're actually scoring like we are food critics and i think that's going to bite

01:02:46her in the bum they've got no idea let's do it tonight did not turn up as we planned i'm really not sure

01:03:00that we've done enough to stay from the bottom of the competition

01:03:08i'm just going to pray to the medusa that we get through this

01:03:22our instant restaurant took us for a very aggressive roller coaster ride i just hope we're not on the

01:03:29the bottom all we need to do is beat michael and brailey score of 65. maria and bailey thanks for

01:03:36having us here at your restaurant medusa you aimed for a first class affair but did it hit the mark

01:03:44after having the three courses from maria and bailey it seems like it's neck and neck

01:03:48now it's time for the scores the guest teams are giving you a combined score of

01:04:0329 out of 50. this is definitely not the score we were aiming for or what we wanted

01:04:10i definitely think that mel and jacinta strategically scored low but we just need to stay afloat we just

01:04:18need to be one up from the bottom and now it's our turn to score each dish out of 10.

01:04:24for entree you served spanakopita ravioli with feta creme crispy leeks and dill oil i loved the flavor of the spinach the pasta was cooked perfectly

01:04:38the feta creme added that saltiness to the dish i just wanted more i thought the spanakopita feeling was gorgeous

01:04:48the raviolo was well made not too thick al dente just delicious crispy lick a little bit of crispiness as well

01:04:58for your entree tonight i score you a nine

01:05:07a perfect dish with a perfect score of 10.

01:05:18for mine you gave us the morricod citrus bourblanc and charred leeks my piece of fish was cooked

01:05:27really well a bit of seasoning wouldn't have went astray and then of course we all know the bourblanc

01:05:33the ratios were wrong we basically got cold butter and fish my piece of fish was very thin and for that

01:05:41reason uh quite overcooked it was also unseasoned uh the bourblanc had a beautiful flavor uh but the

01:05:49viscosity of it was out of proportion was it a great main course definitely not as good as your entree

01:05:56for your main course tonight i score you a five

01:06:07the score i'm giving you for your main course

01:06:10is a four

01:06:11that was humiliating embarrassing i really take it personally it's not over yet we're feeling hopeful

01:06:22that we won't be on the bottom of the leaderboard for dessert greek yogurt panna

01:06:27cotta with citrus thyme honey gel and pastelli yum the greek yogurt panna cotta was absolutely delicious

01:06:40but the citrus just didn't match i don't think i think actually it was overwhelming and the pastelli

01:06:47obviously you need to bring some crunch to the dish but it was far too crunchy

01:06:52because you've got beautiful that soft panna cotta that really melts in the mouth and then you've got

01:06:59instead of working together they're just they're going against each other

01:07:05odd little combinations some of the flavors a little bit jarring but when you had it with

01:07:09the panna cotta it sort of refreshed the palette so it was sort of half a dessert for me so for your

01:07:15dessert tonight i score you six i think if you had a thin little wafer it would have been a lot better

01:07:25so the score i'm giving you for your dessert is a five

01:07:32so maria valley that gives you a grand tall score of

01:07:3568.

01:07:48we're safe we are safe that's as good as it gets how you feeling pretty average yes pretty average yeah

01:07:57definitely not a good feeling not a good feeling tonight the almighty medusa they have fallen it

01:08:07makes us feel really good it's been a great experience because what we've learned is all talk

01:08:13doesn't actually back you up with their score of 68 maria and bailey move into third place

01:08:21keeping michael and riley at the bottom there are two more instant restaurants left in this round

01:08:29any advice for the two remaining teams left to cook i have two words good luck

01:08:38and as we know we're back to queensland lol and lil high scores in logan yes yes you'll leave full and

01:08:46happy and yeah all right thank you very much i stand by my initial comment i think lol and lil are

01:08:54going to score below us but i am so excited to go to logan bogantown next time we're in queensland

01:09:08as lol and lil look to make their mark we've got this i'm really rooting for these girls i think they

01:09:13have been classes the underdogs but as the kitchen takes its toll i'm not happy with that one i just

01:09:20don't think it's competition worthy tonight we're gonna be off the bottom of the leaderboard can the

01:09:24girls serve up some humble pie it is grandma's recipe i don't think they'll be expecting this from us

01:09:30they could get a 10 absolutely we're in trouble and at the table it's mel and jacinta who have trouble

01:09:38of their own so what happened last night guys what did we miss it was a fair bit of talk about you

01:09:45having two businesses i looked you up and that article came up about a bakery business that you

01:09:51had okay we weren't being strategic i thought it was brought up just to sort of sway the table a bit

01:09:58it's really naive of jacinta and mel to run their mouth as much as they have considering their cooking

01:10:04last in this competition i just think there could be some strategic

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