My Kitchen Rules Season 15 Episode 3

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Transcript

00:00:01Previously, two teams kicked off their campaigns to become MKR champions.

00:00:08I've never had my food critique before, besides my kids.

00:00:11Best mates Justin and Will hit a high of 79 points.

00:00:16That was wonderful, that was beautiful.

00:00:19Melbourne's Greek mother and daughter, Anna Marie, delivered perfectly cooked octopus.

00:00:25First hand in the season, well done.

00:00:27And hit second spot with a score of 78.

00:00:32But, with a couple of big scores, came a couple with big mouths.

00:00:38Where in Queensland?

00:00:40Um, Logan.

00:00:41Yes.

00:00:42The Logan Bogan?

00:00:43No!

00:00:44It's Michael the meat master.

00:00:47You don't eat meat?

00:00:49Correct.

00:00:50What if you chew it and then just spit it out?

00:00:53Michael is an idiot.

00:00:55What are you going to say, bitch?

00:00:57Calling me a bitch and tucking me with an eye is not aggressive.

00:01:00Yes.

00:01:01You can only take so much.

00:01:02I cannot wait for Michael and Riley's instant restaurant.

00:01:05Those two are digging their own graves.

00:01:08Tonight, we're in sunny Queensland, with opinionated couple Michael and Riley.

00:01:14Time for these guest teams to see what the meat master's all about.

00:01:17We're having buttered beef tongue.

00:01:20This will divide the table, the nation.

00:01:23But while dark clouds form in the kitchen.

00:01:26I'm not serving that.

00:01:27I'm not going out there making that fool myself.

00:01:29Oh darling.

00:01:30It's okay.

00:01:31It's gonna be fine.

00:01:33Storms erupt at the table.

00:01:35Michael and Riley came at us again last night.

00:01:39And Riley actually came at me with a knife and called me a bitch.

00:01:42I think they just want people on their side 100%, but it's not fine with me.

00:01:48As a new rivalry emerges.

00:01:50They're being really overdramatic here.

00:01:53I just saw the blood drip from Elle's face.

00:01:56Yeah.

00:01:57Yeah, well I think you guys dish it out.

00:01:58I feel like this is very strategic.

00:02:00Maybe it was a little bit overreacting from your end.

00:02:04Enough.

00:02:05Honestly girls, don't come for me.

00:02:08There will be some backlash if you do.

00:02:11So what's up?

00:02:20We're on the sunny Gold Coast of Queensland for the third instant restaurant.

00:02:28Where self-proclaimed perfect pair, Michael and Riley, are getting ready for their big day.

00:02:36I need the table runners on the table.

00:02:38I think we just start with the easiest stuff first.

00:02:40Cool.

00:02:41What's a table runner?

00:02:42The thing I just handed you maybe?

00:02:44I can't believe the day's here.

00:02:46It's our restaurant and we're going to deliver the goods.

00:02:49Is that one right?

00:02:50I planned everything to a T.

00:02:53No, I don't want those on the table, sorry.

00:02:55I want our instant restaurant to be perfect.

00:03:02What we're really going for is wedding vibes.

00:03:05Perfect trial run.

00:03:06Free stand-ins.

00:03:07Why not?

00:03:09We're in love.

00:03:10We're going to get married at some stage.

00:03:11Exactly.

00:03:12So let's...

00:03:13You did that with the flowers.

00:03:14No, I didn't.

00:03:16Yes, you did.

00:03:17That was you.

00:03:20There's a lot of pressure on us.

00:03:21We've got a lot to prove, but we're more than capable.

00:03:26Okay, perfect.

00:03:27It looks great.

00:03:28It does.

00:03:30Let's go.

00:03:31Let's go.

00:03:32Let's go.

00:03:33Let's go.

00:03:34Let's go.

00:03:35Shopping time.

00:03:36Let's go.

00:03:37Let's go.

00:03:38Let's go.

00:03:39Let's go.

00:03:40Let's go.

00:03:41Michael and Riley have just under four hours to shop for ingredients and prepare their dishes

00:03:46before the guest teams arrive.

00:03:47Let's go.

00:03:48Let's go.

00:03:49Let's go.

00:03:50Let's go.

00:03:51Let's go.

00:03:52Let's go.

00:03:53I'm pretty happy not to be at the table tonight.

00:03:57I'm very happy to be in the kitchen.

00:03:59That table is like, you know, it's hot there.

00:04:02We are under pressure.

00:04:03Let's go.

00:04:04Let's go.

00:04:05Riley and I definitely have a target on our back.

00:04:08That's an understatement of the century.

00:04:11Michael has ruffled some feathers.

00:04:13And I feel like everybody is waiting our downfall for sure.

00:04:18It would help our position in the competition if Michael and Riley go down in flames tonight.

00:04:23I think they're all talk and I don't think they can actually really cook.

00:04:29I am so excited to show everyone the meat master in action tonight.

00:04:34As the meat master, Michael needs to deliver the meat.

00:04:38We're looking for some of your finest beef tongue, please.

00:04:41For Maine, we're cooking buttered beef tongue with braised cabbage and potato straws.

00:04:47Beef tongue.

00:04:48This will divide the table, the nation, but it's a beautiful piece of meat.

00:04:54You need to braise it till it's soft, but you don't want it too soft and you don't want it too chewy.

00:04:59What's wrong with being confident?

00:05:03With Michael being the self-proclaimed meat master, we're definitely expecting some good meat.

00:05:08The expectation is extremely high.

00:05:10I think they may have shot themselves in the foot then.

00:05:12I think so.

00:05:15Today is our day.

00:05:17Michael and Riley now have just three hours to prepare their dishes before the guests arrive.

00:05:32Let's go!

00:05:33Oh my God, I can't believe I hear.

00:05:35Oh my gosh.

00:05:36Riley and Michael on MKR.

00:05:40Oh my God, it looks so cool.

00:05:42Tonight, we know that we're going straight to the top of the leaderboard.

00:05:47Oh, look at that.

00:05:48Take it all in, hey.

00:05:49I would love to say that, you know, I can't believe we're here, but I can.

00:05:54All right, let's do this, okay?

00:05:56Yeah.

00:05:57We've got a game plan.

00:05:58Yeah.

00:05:59Stick to it.

00:06:00Okay.

00:06:01Break.

00:06:02Break.

00:06:03It's going to be perfect.

00:06:04Perfect.

00:06:05I'm just doing the jelly now for the dessert.

00:06:08With dessert, we are serving raspberry gel and chocolate mousse domes.

00:06:13Dessert.

00:06:14I reckon this is royally on a plate.

00:06:16I've had a lot of desserts like this in the past, some good, some bad.

00:06:20You've got to get the techniques right for it to work.

00:06:23So I'm just making the raspberry puree for the jelly.

00:06:31I'm so excited for the dessert.

00:06:32Amazing.

00:06:33Dessert is my forte.

00:06:36I would love to open my own patisserie, and that is the big dream.

00:06:40Oh, God.

00:06:41This jug really sucks.

00:06:43It's fine.

00:06:44No, it's not okay, actually.

00:06:46Well, take your time.

00:06:48I feel like there's so much pressure from myself to, like, have an amazing dessert.

00:06:53Okay, I'm putting this in the freezer.

00:06:56I'm nervous, but you know what?

00:06:58I've made these a hundred times, so they should come out perfect.

00:07:02Oh, great.

00:07:03There's less than two hours until the guests arrive.

00:07:08We have a lot to do.

00:07:12I'm going to make the cheesecake for the entree.

00:07:15For the entree, we are cooking beetroot and feta cheesecake with onion chutney and beetroot chips.

00:07:22I love the combination here of feta and beetroot because I think beetroot can be earthy and sweet versus the feta can be quite salty.

00:07:30The cheesecake base needs to be quite thin.

00:07:34If it's done well, it could be quite clever and delicious, but it's going to have to be well balanced.

00:07:40We need the cheesecake to be in and out of the oven and then into the fridge so it can set and cool.

00:07:48Oh, God, Lord Jesus, help us.

00:07:51I always find it's fun to bring a bit of fun to the kitchen.

00:07:54Let's go.

00:07:55Hey!

00:07:56Hey, hey, hey, hey.

00:07:58Here we go.

00:08:00Riley definitely gives off that she is a perfectionist.

00:08:04We need to get this in the oven now, Michael.

00:08:06So tonight we do expect to have a perfect menu, a perfect plate.

00:08:12I am expecting something amazing.

00:08:18Okay, I'm going to spend the next 15 minutes getting that tongue in.

00:08:21For our main, I'm going to cook the tongues with beef stock in the pressure cooker.

00:08:25Looks about right coming from the meat master.

00:08:28The meat that I've seen in some of the previous instant restaurants, it's been a little bit simpler.

00:08:33Oh, that's beautiful.

00:08:34Whereas with the beef tongue, it takes a lot of preparation and a lot of skill to get that perfect texture.

00:08:39Mmm, that smells good.

00:08:41Yeah, cool.

00:08:42I'm putting the tongues in.

00:08:43Jacinta, be prepared.

00:08:45Woo!

00:08:46Woo!

00:08:47Goodbye!

00:08:55Oh, God.

00:08:56What?

00:08:57I'm just unsure about the base for the entree.

00:09:01Because, um, I feel like one base looks really good and the other one doesn't.

00:09:10I must have made them too thick.

00:09:13No, I think I'm going to, I'm going to trust it.

00:09:16The only time we're going to know when it's right is once we've added the mixture, that's cooked, set, and we're slicing it, ready to serve.

00:09:23I'm a perfectionist, and if one of these fails, then, like, it's pretty embarrassing, to be honest, to me.

00:09:29I'm really feeling the pressure.

00:09:31We need to prove that we have a lot to say and we can back it up, because at the end of the day, we know we can cook.

00:09:38And we just need to show that.

00:09:39Anyway, this is going in the oven.

00:09:41It should only, what, need 20 minutes each?

00:09:44The guests are almost here.

00:09:46We're cutting it extremely fine.

00:09:54So tonight, Michael and Riley.

00:09:56Mmm.

00:09:57I wonder what we're going to have in store tonight.

00:10:00Michael and Riley, they've made quite a few enemies so far.

00:10:04I think they should be scared of getting scored low.

00:10:13Michael and Riley, they've come at us very strongly over the last few nights.

00:10:16So tonight, we're hoping it's a bit of a disaster.

00:10:19And Michael and Riley could be the first team to be eliminated.

00:10:22Bye-bye.

00:10:23Bye-bye.

00:10:33Let's hope we don't get poisoned by the meat master.

00:10:40There you are.

00:10:42Okay, I need to fix myself first.

00:10:44We're killing it, okay?

00:10:45Okay.

00:10:46Let's go see them.

00:10:47I don't want to show the teams any weakness as they walk through the door.

00:10:51We are going to be cool, calm and collected.

00:11:04Fake, I think that's the best word to describe them.

00:11:08I think it's all for show.

00:11:10Michael and Riley, picture perfect, but they're not.

00:11:14Amazing.

00:11:21Oh my God.

00:11:22Welcome to the party.

00:11:23Wow.

00:11:24Oh my.

00:11:25This is stunning.

00:11:26Are we at a wedding?

00:11:27It's a wedding.

00:11:28Oh my God.

00:11:29Holy cow.

00:11:30This is a wedding.

00:11:31This is incredible.

00:11:32This is insane.

00:11:33God.

00:11:34Are they getting married right here, right now?

00:11:36What is this?

00:11:37Oh my God.

00:11:38Oh my God.

00:11:39Holy cow.

00:11:40This is a wedding.

00:11:41This is incredible.

00:11:42For the sake.

00:11:43Oh my God.

00:11:44Are they getting married right here, right now?

00:11:49What is this?

00:11:50Oh.

00:11:51Wow.

00:11:52Look at it.

00:11:53It's really cute.

00:11:55Oh, yeah.

00:11:56I think we're in for a hoot of a night.

00:11:59Hi guys.

00:12:00Welcome to Queensland and welcome to our instant restaurant.

00:12:03Perfectly paired.

00:12:04Oh my God.

00:12:08Obviously you can tell the vibes.

00:12:10It's pre-wedding.

00:12:11So we're here to celebrate love with you all.

00:12:15All of you.

00:12:16Every single one of you.

00:12:18Because we're not sure you guys would actually show up to the real one.

00:12:25Whatevs.

00:12:26So, yeah.

00:12:29Ideally, each of the dishes served tonight is going to be perfectly paired with your taste buds.

00:12:40Anyways.

00:12:41We've got to get back to the kitchen.

00:12:46When I think of Michael and Riley as a couple, I do think fake and trying to portray a persona that they want to believe in.

00:12:53He was cringy.

00:12:56That was intense.

00:12:57I just feel like it's just so hostile.

00:12:59It is a bit hostile, isn't it?

00:13:01Like, I don't know why.

00:13:02Like, dude, let it go.

00:13:04There was a lot of hostility coming from that side of the table with Marilyn Jacinta.

00:13:09And it definitely wasn't in fun humor because they don't know what fun humor is apparently.

00:13:14I want everything to be perfect tonight.

00:13:16Yeah.

00:13:17I want nothing but good things said about our food.

00:13:20Okay.

00:13:22Well, let's make sure that happens.

00:13:24We're here to win.

00:13:25And we are going to win.

00:13:26It's inevitable.

00:13:28So, guys, guys, tell me.

00:13:31Mum and I were busy cooking last night.

00:13:34Yeah.

00:13:35So, what happened on the table?

00:13:36What did we miss?

00:13:37So, talk to us.

00:13:38We missed anything.

00:13:39What did we miss?

00:13:40What conversation?

00:13:41Come on, tell me.

00:13:42You didn't see the smoke signals?

00:13:43No.

00:13:45I was pressing the emergency evacuation button underneath the table.

00:13:48So, you need to fill us in.

00:13:51What happened?

00:13:52Usual suspects.

00:13:53Usual suspects, obviously.

00:13:55We were fired out a little bit.

00:13:57I think Michael and Riley, they unfortunately kind of came at us again last night.

00:14:04And Riley actually came at me with a knife and called me a bitch.

00:14:09So, that was a lot.

00:14:10And I actually had to speak up about it because it came across very strong and my heart raced.

00:14:16And so, I had to, like, call it out.

00:14:18Oh, I'm so sorry, Mel.

00:14:19Yeah.

00:14:20Oh, thank you.

00:14:21They're being really overdramatic here about the situation.

00:14:26She was just like, bitch.

00:14:30And I just saw the blood drip from Mel's face.

00:14:33Yeah.

00:14:34We were there.

00:14:35It wasn't meant in anything nasty.

00:14:37It was in jest.

00:14:39They're really trying to sway Anne and Marie here to say how bad these two are.

00:14:44And Michael and Riley aren't here to defend themselves.

00:14:48It was quite a lot.

00:14:50And so...

00:14:51You think it's a lot for you guys.

00:14:52Yeah.

00:14:53Try being under the fire.

00:14:54Like, oof.

00:14:55Yeah, well, I think you guys dish it out.

00:14:58Yeah, it was definitely two-way.

00:15:01They do give it just as good as they get it.

00:15:04So, I think they need to be a little less sensitive.

00:15:08And if they're ready to dish it, you have to take it.

00:15:11I feel like maybe it was a little bit overreacting from your end, but I totally understand that...

00:15:17Oh, okay.

00:15:18That's what you feel?

00:15:19That's fine.

00:15:20I just don't really like even someone in jest to, like, throw a knife at me or, like, point a knife at me and call me a bitch.

00:15:25That's all.

00:15:26That's all it is.

00:15:27So, I appreciate your opinion and thank you for sharing that and making an assumption.

00:15:32I feel like it's a game.

00:15:33They're just playing a game here.

00:15:35I feel like this is very strategic.

00:15:37There's definitely a plan to it.

00:15:39Is that timer up?

00:15:44You want me to just pull one out?

00:15:46When we pull the cheesecakes out of the oven, we want the outsides to be firm and set, but we want the centre to be slightly jiggly.

00:15:53That means it can go in the fridge.

00:15:56Okay.

00:15:58It should be.

00:15:59It's slightly jiggling in the middle.

00:16:00But not.

00:16:01But not on the outsides.

00:16:02Oh, that is so soft in the middle.

00:16:04Lord help me.

00:16:06What do you mean, soft in the middle?

00:16:07Is that good or bad?

00:16:08Like, if it is undercooked, that's worst case scenario.

00:16:13Like, it needs to...

00:16:15I think we just put it in the fridge.

00:16:16Put it in the fridge.

00:16:17Put it in the freezer.

00:16:18Put it in the freezer.

00:16:19In the freezer?

00:16:20Well, why not?

00:16:21Well, ideally, you want to...

00:16:22Okay, put it in the fridge.

00:16:24Yes, darling.

00:16:25Okay.

00:16:27Sorry to yell at you.

00:16:29It's fine.

00:16:31The pressure's definitely getting to me.

00:16:33I'm feeling extremely anxious at the moment.

00:16:36I would have thought I would have felt, um, a lot better after the, um, the cheesecakes have been put in the fridge.

00:16:44But I kind of feel worse.

00:16:46I'm known for baking and, like, I don't want to screw it up because it's embarrassing.

00:16:49Because everybody knows how much love I put into it and how much time.

00:16:53Imagine if I spent all this time on this hobby and I'm crap at it.

00:16:56Like, that shame.

00:16:59Are you worried?

00:17:01Oh, darling.

00:17:02It's okay.

00:17:03It's gonna be fine.

00:17:04It's literally gonna be fine.

00:17:06They look perfect.

00:17:08Hey.

00:17:10What's up?

00:17:12I think I'm just nervous.

00:17:15Oh, yeah.

00:17:16It's fine.

00:17:17It's okay to be nervous.

00:17:18We're in a competition.

00:17:19We're supposed to be nervous.

00:17:20It means that you care.

00:17:21Okay.

00:17:22You deserve to be here.

00:17:25It's just the pressure I put on myself.

00:17:27Introducing our instant restaurant as perfectly paired.

00:17:30If we don't, nail it.

00:17:32I have no doubt that everybody's gonna be completely honest with us.

00:17:37Come on.

00:17:38Get your head in the game.

00:17:39Yeah.

00:17:40Okay.

00:17:41So, I am very happy that Riley and Michael are cooking tonight and not at this table.

00:17:50Would you prefer those two to be out of the competition earlier?

00:17:56I would prefer that they would be out of the competition earlier.

00:18:00Like, to be honest, like, every restaurant that we've had the last couple of nights, like, they have come at us.

00:18:04Yeah.

00:18:05So, yeah, if I had an option, of course I'd want them to be out of the competition.

00:18:08Yeah.

00:18:10I don't think it's really fair that Mel and Jacinda are talking really negative about Michael and Riley.

00:18:15I think they just want people on their side, but it's not fine with me.

00:18:20It's not working.

00:18:23Okay.

00:18:24So, just scoring for just a moment.

00:18:26Yeah.

00:18:27Knowing how they have been as a couple and been showing up, is anyone else going to be strategic?

00:18:31Well, no, I'm not going to be, is anybody going to be strategic?

00:18:36I feel like in your question you almost let out that potentially you're going to be strategic.

00:18:43And you need support.

00:18:46That just screams like they're out to strategise and score strategically.

00:18:51We plan to score fairly, 100%.

00:18:54No, I just want to see what everyone else's take on it is, because obviously we feel like we were a little bit targeted.

00:18:59So, I am strategically going to know my flavours and know what I want to taste.

00:19:06But if it's meat, you're probably not going to eat it.

00:19:11I'm going to score as a whole.

00:19:13Yeah.

00:19:14There's a lot more than just taste, guys.

00:19:16There's presentation, there's the elements, how they cooked it.

00:19:19I know what meat's meant to be like.

00:19:21Does she understand what taste means?

00:19:23I can't make sense of this situation.

00:19:26No one can, darling.

00:19:27But if I don't want to eat the meat, Mel's going to taste it.

00:19:30Yes, I think you have made it very clear because we keep going on the roundabout with no exit.

00:19:36You guys are.

00:19:38You are bringing it up. Oh my God.

00:19:40I just feel like you have mentioned many times why you're doing what you want to offer.

00:19:45So stop asking me.

00:19:46We do understand it.

00:19:47Enough. Stop asking me, please.

00:19:49I'm feeling very disrespected and it's very draining.

00:19:58You're just asking about to see how you guys are going to actually score.

00:20:03That's all. We...

00:20:05Pretty sure I extend that every single restaurant.

00:20:07Anyway, swiftly moving on.

00:20:08Next question.

00:20:10Jacinta, don't come for me.

00:20:18Coming up...

00:20:20I feel like this is a huge, huge, huge, huge fair.

00:20:23With expectations set high...

00:20:25Come on. It's not the end of the world.

00:20:27It is. It is the end of the world.

00:20:29Michael and Riley seek perfection.

00:20:31I'm filled with confidence.

00:20:33I'm ready to send shockwaves through this competition.

00:20:38As I place the main course in front of Jacinta, I can feel the burn through the back of her chair.

00:20:45I can't believe there's a tongue sitting in front of me. Gross, gross, gross.

00:20:49Put the tongue back in the cow's mouth. Let it live a happy life.

00:20:52I don't think anyone needs to be eating cow tongue.

00:20:54On the Gold Coast, opinionated couple, Michael and Riley, are feeling the pressure in the kitchen.

00:21:05Oh, God.

00:21:07What?

00:21:08I'm worried they're going to put their fork straight into the beetroot cheesecake and be like,

00:21:11Oh, the bass is just really bad.

00:21:13Just as our judges are about to arrive.

00:21:16I had trouble coming. I had trouble coming. I had trouble coming. Over the wheel again. I had trouble coming. I had trouble coming. Over the wheel again.

00:21:40Ready? Let's do it.

00:21:42About bloody time.

00:21:44We're about to be cooking for some world-renowned chefs.

00:21:47I'm really feeling the pressure, and we've got to be perfect.

00:21:54Hi, Dan.

00:21:55How are you?

00:21:56How are you?

00:21:57How are you?

00:21:58Good to see you.

00:21:59Good to see you.

00:22:00Welcome to Southern Queensland.

00:22:01You're all ready.

00:22:02Woo!

00:22:03Let's go!

00:22:06Francois.

00:22:08Hello, hello.

00:22:09I'm in the league of all my own.

00:22:16Here we go.

00:22:18Look at this.

00:22:19Colin and Manu, welcome to our instant restaurant.

00:22:22Perfectly paired.

00:22:24I think this is our first wedding-themed dinner party ever.

00:22:29Is it actually?

00:22:30We've got a few of the horses, we'll never win.

00:22:34Well, we'll see how it goes by then all night.

00:22:36Okay, what's on the menu?

00:22:39Okay, if you would like to untie the bow and reveal your menu.

00:22:51Buttered beef tongue.

00:22:53Delicious.

00:22:57For entree, we are having beetroot and fretted cheesecake

00:23:01with onion chutney and beetroot chips.

00:23:04Ooh.

00:23:06For our main, we're having buttered beef tongue

00:23:09with braised cabbage and potato straws.

00:23:13Beautiful.

00:23:15I actually threw it off in my mouth.

00:23:20It sounds gross.

00:23:21I would not plate this in front of someone who does not eat meat.

00:23:26And for dessert, we're having raspberry gel and chocolate mousse domes.

00:23:31Mmm.

00:23:33Yum.

00:23:34I cannot wait.

00:23:35Raspberry and chocolate mousse.

00:23:36That sounds delicious.

00:23:38That could be the perfect pairing.

00:23:39That could.

00:23:40Wow.

00:23:42Yummy.

00:23:43A bit of work here.

00:23:44You're not wrong.

00:23:46I hope you've done a lot of prep.

00:23:48Yes.

00:23:50What was that?

00:23:52Yes.

00:23:53We are well prepared.

00:23:54Well, you know, there's been a lot of talk around the table.

00:23:59Mostly from you, Michael.

00:24:01So let's hope you can back it up.

00:24:04You know, put your tongue where your mouth is, as they say.

00:24:06I'm excited to give you all my meat.

00:24:10I...

00:24:11I...

00:24:13I'm suddenly vegetarian.

00:24:16All right, thanks guys.

00:24:17Good luck and we'll see you later.

00:24:19See you guys.

00:24:23If they can execute this, I'm honestly worried about it.

00:24:25Yes.

00:24:26This menu can definitely topple us from the top.

00:24:28Did you imagine having a menu like this tonight?

00:24:29I...

00:24:30I just thought we were going to get slabs of meat on a plate from Michael.

00:24:32I didn't expect...

00:24:33Yeah, I didn't expect this to be honest.

00:24:34Yeah and I'm not looking forward to some tongue.

00:24:35No.

00:24:37I don't think you're the only one though, to be honest.

00:24:38So when I went, like, for Schoolies and we, like, did..

00:24:40Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.

00:24:41Ha ha, ha, ha.

00:24:42Michael I didn't expect yeah didn't expect this to be honest yeah and I'm not looking forward to

00:24:47some tongue I don't think you're the only one though to be honest so when I went like for

00:24:52schoolies and we like did whoa whoa whoa whoa where's this going this show's on at half seven

00:25:04feeling feeling much better after that to be honest good vibes only in here 100 good vibes

00:25:09only okay we need to get back to cooking stop dancing okay so for our entree we've got the

00:25:28cheesecake in the fridge we've got the onion chutney reducing on the stove oh god be positive it looks

00:25:38really good okay so with these cheesecakes we're just gonna run a palette knife around these babe

00:25:45just to make sure it has fully come away from the sides and I'm really actually stressed about

00:25:52unpopping this do you think I should just do it I think you just need to do it you've got this

00:25:57oh my god that looks ugly AF

00:26:06it looks stodgy and like the thought was like I've obviously made the base too thick

00:26:12I don't know it just doesn't I'm really worried the base doesn't cook properly

00:26:16Riley chin up right I just feel like this is a huge huge huge huge fail I was just so terrified of

00:26:25it being overcooked that I just think I undercooked it I don't know I actually don't think it's that

00:26:32underdone babe it's underdone I we can't hide behind that it's not perfect I didn't want to look at it

00:26:38I mean look at that that is beautiful is it not but there's mistakes come on it's not the end of the

00:26:46world it is it is the end of the world I've always strived for perfectionism and I think that's just

00:26:51because I don't want to be an average person that's my fear of being average I don't know I guess I'm

00:26:57just putting a lot of pressure on it because like everybody thinks we already suck so I just don't want

00:27:01to cement it you know what I mean lol and lil yes fine dining how are you feeling yeah excited to

00:27:11be honest to try something new there's not many fine dining restaurants around logan you definitely

00:27:17have to go into brisbane so this is not really the food you normally would eat no but do you know

00:27:23the flavors and what do you expect i love beetroot and feta together that's a great flavor combination

00:27:30i've never had a savory cheesecake before it's bold to do beetroot both in color and flavor we

00:27:37haven't had classic fine dining yet i'm hoping that this is what we get today served on the plate

00:27:45are you guys fine dining short answer yes it's something very very different i don't think it's

00:27:50what people would expect in fine dining it has to be the utmost presentable plate that you've ever

00:27:58seen you can't leave room for error anne and marie you're being on the bottom of the bottom just a

00:28:04second second second but where do you think you're gonna add up tonight

00:28:16this is a really nice menu listen i i think i think if they deliver

00:28:19we're in big trouble we've got bigger expectations because they've given it the talk so mel and just

00:28:28are definitely coming into this instant restaurant with a chip on their shoulder they are pissed off

00:28:35they're going to be really really critical for martha and riley's sake i hope they really get their

00:28:42shit together i just want to get it out of my face i'm sick of looking at it even though the base

00:28:50was a bit doughy like we said i was just hoping the flavors were there hopefully the earthiness of the

00:28:59beets come through and the danish feta isn't too salty okay beautiful coupled with the sweet and spicy

00:29:06onion that is the perfect pairing of this course perfect that looks amazing plus beetroot chips for

00:29:14our garnish i actually think those chips they're all perfectly crisped yeah it's just like it's not

00:29:21perfect and you know what like i'd be less embarrassed if there wasn't so much pressure but like i'm just

00:29:27embarrassed darling i'm looking at that and i'm seeing a bold dish okay that'll do it i think the

00:29:36guest teams and the judges are going to look at this and think wow menu colin let's go

00:29:42entree is served oh yum i'm filled with confidence i'm ready to send shockwaves through this competition

00:30:03oh my god oh my god that looks so yum thank you thank you thank you sir

00:30:21how are we feeling fantastic

00:30:45we have a lot to prove at the table i'm nervous

00:30:51i'm not happy with how it looks you can see that the base is undercooked

00:30:59i don't think the judges are going to know that there's anything wrong with this dish

00:31:11coming up i really enjoyed this entree melin jacinta don't hold back i'm not really sure what

00:31:24they're trying to achieve with the flavor because it just tastes a little bit bland to me crust was

00:31:28undercooked melin jacinta being way too critical i don't think it's the best entree i've seen in this

00:31:34competition so far this makes me feel good tasting the cheesecake and seeing all the kind of faults to

00:31:39it i'm happy about it

00:31:45in queensland opinionated couple michael and riley are seeing things differently as they serve up

00:31:52their entree beetroot and feta cheesecake with onion chutney and beetroot chips i think the judges are going

00:32:00to absolutely love our entree i don't know you can see that the base is undercooked

00:32:13i'm just hoping all of our flavors are going to shine

00:32:16thank you we'll see you soon thank you bon appetit

00:32:30i could tell it was just undercooked straight away

00:32:44this makes me feel good tasting the cheesecake and seeing all the kind of faults to it

00:33:11i'm happy about it i'm not really sure what they're trying to achieve with the

00:33:16the cheesecake flavor because it just tastes a little bit bland to me

00:33:20crust was undercooked this was chewy for me the beetroot chip so i think that's unnecessary

00:33:26for me um i don't think it's the best entree i've seen in this competition so far

00:33:31here we go melin just enjoyed being way too critical this entree for us was good i really enjoyed this

00:33:39entree i think the chutney is really nice the bottom is slightly undercooked but

00:33:45i would definitely order this again

00:33:55we are projecting confidence from the outside that was the plan but like i just feel so nervous

00:34:01we're going to have to do this michael and riley font trade beetroot and feta cheesecake with onion

00:34:06chutney and beetroot chips

00:34:12the presentation i mean absolutely gorgeous i was like wow they've put a lot of effort on on the look

00:34:21of this entry and it's really bright and it jumps out of the plate the texture of the cheesecake is nice

00:34:31and smooth

00:34:34the flavor of it though

00:34:37if it wasn't bright purple i wouldn't know it was beetroot because i think the feta is really

00:34:42overtaking the flavor of the beetroot which is the saltiness yeah the base was a little too thick it

00:34:51would have been better if it was a lot thinner as you would have cooked all the way through

00:34:58the onion jam to me was the star on the plate because onion jam and beetroot goes together but

00:35:03the problem was your onion jam was stronger than your beetroot and that's because you dumbed down the

00:35:07beetroot i think we're halfway it was a halfway day dish for me thank you

00:35:12i had a bit of relief that there was some positivity in there i'm glad they like my chutney

00:35:21if i quote them the star of the dish now next course is the beef tongue it's a sort of a classic

00:35:29in in our world it's something i know we both love everyone else i'm not so sure so i suggest you go in

00:35:37and knock this out of the park and you school a lot of people on the first time they've ever had beef

00:35:43okay challenge accepted thank you guys thank you very much see you later me master

00:35:55what are you thinking look overall not a full fail but not a full success

00:36:02i'm just more embarrassed why it just wasn't perfect so our entree hasn't gone to plan i'm feeling a bit

00:36:13disheartened but you know we've still got our main to go i think we really have to knock this main out of

00:36:22the park we're still scaling for top score there's no reason we shouldn't be but everything needs to

00:36:27be perfect from here speaking of speaking of the beef tongue for maine we're making buttered beef tongue

00:36:35with braised cabbage and potato straws how are you feeling about the tongue actually are you feeling

00:36:40the pressure at all don't feel the pressure one bit um the meat's gonna be perfect the beef tons are in

00:36:46the pressure cooker in our beautiful beef stock oh yes oh my gosh it smells amazing

00:36:56oh god they're so soft are they really soft yeah yeah they've been sitting there for a while oh god

00:37:06i'm thinking the tongues are overcooked i've had tongue multiple times and i've had it when it's been

00:37:13chewy and chewy and i've had it when it's been falling apart yeah and i much prefer it when it's falling

00:37:18apart versus chewy the meat master is looking for a really tender buttery piece of meat which will be

00:37:25melting in your mouth you don't like it it's too soft too soft why is it so i don't care about i literally

00:37:41don't care about time i'm not serving that i'm not going out there making another fool myself while

00:37:45i'm the meat master it needs to be perfect and if it's not we could be bottom of the leaderboard

00:38:00on the gold coast both michael and riley's beef tongue and the meat master's reputation are in trouble

00:38:08i don't care about i literally don't care about time i'm not serving that i'm not going out there

00:38:14making myself i think the tongues are overcooked babe you need to own your um your craft

00:38:24you're so good at what you do but it needs to be perfect riley's really starting to assert her

00:38:30dominance in the kitchen and you know what the main has to be perfect so we're going to put two more

00:38:38tongues in the pressure cooker right i'm going to put these ones on for 45 yeah i've told the table

00:38:44that i'm the meat master and i need to deliver let's go

00:38:49i'm the most excited for this dish because michael self-proclaimed meat master a tongue is a brave

00:39:01choice to have this could be exciting this is something that's very delicate and very

00:39:06difficult to do i've had tongue before and i really enjoyed it

00:39:10so but i'm not sure if i'm going to enjoy michael's

00:39:21lol beef tongue what are you expecting in the dish i hope um it's tender and soft and not too chewy

00:39:31or i don't know grainy or anything like that i hope it's not furry

00:39:35if it has anywhere of a texture of like that nope sorry i'm out not excited i i don't think

00:39:45he should have put the tongue there like of course i don't eat meat as we've already spoken about but

00:39:51oh really sorry there's no way as the screens we're on the screen as the news flash goes across

00:39:59i miss her though when when did you send her so we've got the tongues in the beef stock in the

00:40:11pressure cooker yeah the cabbage needs to be cooked so the braised cabbage should have some sweetness to

00:40:16it it should have some crunch to it and we've got the potato straws skin on because it's almost like

00:40:22a french fry like a miniature french fry yeah oh yes but the most important thing is the meat

00:40:35second batch of tongues how are those going is that one pass the fork test pass the pork test yeah

00:40:42yeah look i think that's a much better texture okay we're really hoping the tongues are not overcooked

00:40:52it's like actually delicious that's perfect he's done it again he's done it again

00:41:06mike when his meats the meat master has delivered the meat master's striked again yes okay great

00:41:15i think that we should get all the plates out and just start plating okay great let's get the plates

00:41:19out each element of the main has been curated to stack up together so we're going to put um a ring

00:41:28of the cabbage as like a bed we're going to stack some of our meats on top uh jacinta is going to have

00:41:37the cut that we would normally not serve but that's only because i know that she's not going to eat it

00:41:43but then we're going to stack the potatoes on top and look this is crunchy as the little straws are

00:41:50crunchy i'm nervous but it's coming together really nicely it is a risky dish yep but i'm feeling better

00:41:59about this than i did felt about the entree look this looks fantastic okay the meat master has done it

00:42:06again looks divine let's go let's go

00:42:21main is served thank you

00:42:25i'm really excited for everyone at the table to taste the beef tongue in particular thank you

00:42:36meat master it's an unexpected cut of meat which is designed to impress

00:42:50so thank you as i place the main course in front of jacinta i can feel the burn through the back of her

00:43:01chair i can't believe there's a tongue sitting in front of me gross gross gross

00:43:20i'm just really hoping that this main is just going to be a bit of a step up from our entree

00:43:40i'm feeling confident that the judges are going to take it well the beef tongue is perfect

00:43:50it's perfect time for these guest teams to see what the meat master is all about

00:44:04in queensland meat master michael and partner riley are hoping to get mouths watering with their main

00:44:11buttered beef tongue with braised cabbage and potato straws

00:44:15as the meat master there is a lot to prove but i know the beef tongue is perfect

00:44:24nice guys thank you bon appetit

00:44:37so i'm tasting michael's tongue and

00:44:53it's kind of pleasant it's soft shut up

00:44:59the beef tongue was it was cooked well yeah but that's where it stopped for me there was no

00:45:18seasoning it's got not enough flavor yeah the meat master he missed the mark hey

00:45:30oh god

00:45:34i can't do that texture hey you're doing well i don't think i can do it

00:45:39the texture of that tongue you just put the tongue back in the cow's mouth let it live a happy life

00:45:48i don't think anyone needs to be eating cow tongue

00:46:01it actually it was a tongue it was a tongue and you could see all the tongue yeah

00:46:09oh it just yeah it makes me kind of want to gather my mouth

00:46:20they're out of their depth didn't taste good it didn't smell good it didn't look good

00:46:26i really disliked this meal um i couldn't i couldn't eat it like it just and even watching

00:46:33other people eat it i was like no is that more a in your mind thing as opposed like what was the

00:46:41flavor no flavor right i was really wanting some sauce some salt something to just like let me to kind

00:46:50of get that meat down i actually like the texture of the the beef tongue i just like seasoning the cabbage

00:46:57was really bland after maine i am confident as yeah we will still be on top yeah

00:47:17michael and riley foreman costure served us a buttered beef

00:47:20tongue with breast cabbage and potato straws

00:47:28i love tongue absolutely love tongue

00:47:33the cooking of the tongue is spot on

00:47:39it's not too hard it's not too soft it's been bright nicely

00:47:44and that's pretty much where it stops

00:47:58where is the sauce

00:48:02like i'm sorry my because of that sauce not being there everything else

00:48:08is lacking it's lacking of goodness it's lacking of flavor it's lacking of layers it's lacking of

00:48:18seasoning it's lacking it's lacking it's lacking it's lacking

00:48:23it's just it's just very disappointing

00:48:26all the love went into the tongue and then you had the bit of cabbage and a few straws on the side so

00:48:38there was absolutely no love went into the sides the cabbage should be a foil because the tongue is

00:48:44quite it's quite fatty and something like a mustard or a horseradish that bounces back off the tongue

00:48:51kind of ironic since we were so worried about the meat we just spent all this time

00:49:00worrying about the meat and we forgot about the rest yeah

00:49:06just just bring it in dessert and i think riley that's your job tonight isn't it

00:49:15okay thank you riley thank you michael see you soon

00:49:18i was just so disappointed like it's just not how i thought it was going to go at all

00:49:27so basically we put all of our attention into the tongue which was fantastic

00:49:35the meat was cooked to perfection

00:49:40oh darling we still got dessert

00:49:43okay well let's do it then let's get it out dessert is my forte this is where we're meant to shine

00:49:51so we had to pull it together and get ourselves out of this hole this dessert can turn this around

00:49:59for dessert we're serving raspberry gel and chocolate mousse domes my role in this course is supportive

00:50:05boyfriend future husband hey yes like that sorry i'm just really in the zone good stanza dessert can

00:50:14be a saving grace and i've got the confidence that you can do what it takes to save us

00:50:20hey riley do you think i should be heating this water before i put the good no just put it all in and

00:50:24then put it on the pot i mean you bring it to the boil until it all dissolves all right so i've added

00:50:30a lint of water now i'm adding in the glucose okay so this is the mirror glaze that gets poured over the domes

00:50:39the purpose of the mirror glaze is a aesthetic aspect of the dessert but it does have a really

00:50:46beautiful flavor if we get all these elements right i think it's a showstopper um michael that seems

00:50:54like really do you have all the measurements right hey babe

00:51:03hope so no like serious question like i'm not i'm not so what what do you think there's a lot of

00:51:08i think it's just uh no no no it's probably going to be right let me just create

00:51:15riley's asked me to measure some of the ingredients for the mirror glaze

00:51:19and i've somehow managed to double everything this is why i stick to proteins rather than desserts

00:51:26so we've now got a huge bowl of mirror glaze what i'm worried about is the mirror glaze not cooling

00:51:33down in time and then pouring it over the mousse domes and then they're melting the dessert is our

00:51:38redemption dish i want to split it into smaller bowls so it um yep it cools faster we are counting on this

00:51:47dessert to get a score to stay in the competition okay do you reckon that's red enough yeah i think

00:51:53that's right enough i'm just getting nervous if it's too thin then it's just gonna slip right off

00:52:00and then you're not even gonna see it um which is gonna really we're gonna lose like the wow factor

00:52:07of it if we don't nail it then we're in trouble

00:52:16so guys i have a game here michael and let's get to the party so michael and riley have prepared a

00:52:26beautiful game for us to get to know our partners oh yes so there's questions in here and everyone

00:52:36needs to answer we all need to be honest all right girl that's a funny one okay who would you rather

00:52:45barry michael or riley michael or riley michael it actually would be michael wow yeah right

00:52:58i thought they handed each other how does that work

00:53:03riley seems like a control freak yeah and and we would butt heads too much

00:53:07who is here to promote their business oh we're gonna go straight to the table because we don't

00:53:15have businesses well yeah so maria and oh wow yeah wow maria you're here you're here just for your

00:53:26business i love lil so much i love that she can just be so straightforward and just call out

00:53:33you're only here for your cookies and cookies only oh okay do you see anyone else or just me

00:53:40um just you because i've never i never actually talked about my business but i have heard multiple

00:53:46times the center talking about nutrition and your business you're the cookie queen come on

00:53:53you've got eight staff or we don't know about your business no i haven't talked about my business

00:53:58as much as much as you have and the cookie queen um thing that never came out of my mouth

00:54:08okay honestly girls just don't come after me i feel quite attacked by it

00:54:17anyway swiftly moving on why are you moving on

00:54:19it's crossed my mind as to why bailey and maria are in the competition because they seem to both be

00:54:48quite successful they don't need the money a hundred thousand dollars is at stake

00:54:56from our well from my perspective as well you've got five businesses you seem very successful

00:55:02do you feel like you guys deserve it more than us or any other of these couples on this table i mean

00:55:07we wouldn't be here why we wouldn't be here if we didn't think we deserved it nor want it

00:55:17i feel like jacinta should not be making assumptions like she doesn't have my finance reports to see if

00:55:27i need some money or not when we win it's it's it's for me to put into my business and actually

00:55:37really give my nutrition business a kickstart because i haven't actually been able to wholeheartedly

00:55:42go into it because of a lot of different roadblocks having a partner being divorced and having a divorce

00:55:48having no money and then so should we move on now okay i had enough now can we move on

00:55:58no it's fine it's just disrespect i'm so used to it anyways yeah just being cut off when i was trying

00:56:02to actually like bare my soul a little bit it's a bit rude i'm the victim here we go again i'm the victim

00:56:10i mean just think that you have explained so many times why you hear what you do blah blah blah we want

00:56:15to hear from some other people as well time to move on to somebody else exactly right

00:56:26i'm not going to let anyone disrespect me nor my cousin mel like we're here

00:56:30because we deserve to be and enough with all the stupid immature from all these kids

00:56:38i know we can take them out we cannot wait

00:56:42all right

00:56:48dessert raspberry gel chocolate mousse doll

00:56:53definitely right up my alley i'm super excited

00:56:56how do you think they'll pull up after the um scathing reviews yeah i think it'll be really hard

00:57:03just getting those critiques back but hopefully they take it on board and then they don't let it affect

00:57:07them too much i'm hoping for the best to be honest because they obviously haven't showed up very well

00:57:13for us for me um for the main entree michael and riley need to over deliver on this dish because

00:57:22mel and jacinta will be leaving no stones unturned with their judgment okay we're not going to speak

00:57:26too soon but if riley's great at desserts as she says she is it's mousse it's raspberry everyone loves it

00:57:33and michael was really good at me too very true the way that the nights played out for riley and

00:57:40michael i think a lot could go wrong with the dish i am hoping that they don't deliver up

00:57:46we are absolutely on to mel and jacinta there's no way that they're not strategically scoring

00:57:50we know the game and i just hope that they play very carefully

00:58:00i feel like we're going to turn it around with this one tonight has just been an emotional roller

00:58:07coaster it hasn't gone to plan everything is riding on this chocolate mousse dessert okay i'm going to

00:58:15pop these out onto the tray this guess this is kind of a good moment of truth

00:58:22okay this is really great this is a win let's celebrate at least one win it's so beautiful and

00:58:30smooth it's set it's like it couldn't have come out more perfect i just hope the mirror glaze works if

00:58:39it's too thin then it's just going to slip right off i'm scared i'm like nervous

00:58:59what are we thinking

00:59:00i think that looks really nice yeah riley is absolutely dominating this dessert there's a reason

00:59:10i call her my dessert queen jeez what a roller coaster i'm emotionally drained we have got all the

00:59:19elements together for the dessert we just have to assemble it with the chocolate mousse we've used

00:59:25uh dark good quality chocolate that makes it not too sweet and then we have the raspberry gel in

00:59:32the center which adds that tartness and they've got the beautiful glaze on top which is super shiny

00:59:37and just like is the wow factor then we've got the chocolate sablay which gives it that

00:59:43crunchy buttery texture underneath this is very stressful for me i'm going to get the freeze

00:59:49straight raspberries out it's just one on top and then a gold leaf on top of that perfect

01:00:01you're enjoying that part keep yeah this is the best part of my night so far okay let's get this off

01:00:09oh god that is sticky

01:00:13finally like something has come together just as we anticipated

01:00:18it looks fabulous we're happy with it i'm thinking minu colin cool you ready yeah let's do it

01:00:26let's go

01:00:38dessert is served nice

01:00:44thank you

01:00:48i'm more nervous serving the dessert than any other meal we've served tonight

01:01:01i'm just so not ready to go home thank you it's awesome

01:01:06riley's love of baking is the reason that we're here thank you it's beautiful wow wow presentation

01:01:1510 out of 10 right now looking at this i just hope it tastes as good as it looks

01:01:32the dessert is our redemption we need amazing critique to stay in the competition because i feel like my

01:01:55heart and soul is really in this dish and if we finish dessert on a low it'd be really exciting

01:02:08after a less than perfect entree in maine michael and riley are hoping to save the night with their dessert

01:02:15raspberry gel

01:02:25and chocolate mousse domes

01:02:27My heart and soul is really in this dish.

01:02:36And look, if we finish dessert on a low, it'd be really disheartening.

01:02:44Take a break and we'll call you back for our final critiques.

01:02:51Bon appétit.

01:02:57I'm cutting into that dome and it's exactly what I thought it would be.

01:03:16It was chocolatey, very chocolatey, decadent.

01:03:19It was actually really lovely.

01:03:21But I'm kind of feeling still confident that we could possibly still be in second place.

01:03:27That's phenomenal.

01:03:38It was beautifully presented.

01:03:41I absolutely loved that.

01:03:43That was awesome.

01:03:44When I dug in and I got the little ball out, that was really nice.

01:03:49I can appreciate how much technique goes into a dish like this.

01:03:56Jacinta, how did you go?

01:03:57Um, the raspberry wasn't very strong flavour for me.

01:04:05Um, I didn't love it.

01:04:09I like rich desserts.

01:04:12It wasn't rich.

01:04:14It wasn't rich enough for me.

01:04:15Really?

01:04:15Oh, really?

01:04:16Yeah, I don't know.

01:04:18Wow.

01:04:18Jesus Christ.

01:04:19It is very rich.

01:04:23I think they're looking.

01:04:25Looking for a fault.

01:04:29Amazing presentation.

01:04:31I mean, that little goat leaf.

01:04:33Perfect.

01:04:34Dessert was a great way to finish.

01:04:37And I don't think Jacinta is happy about it.

01:04:42How is she going to score this?

01:04:47With dessert finished, it's now time for the guest teams to score Michael and Riley's Instant Restaurant out of 10.

01:04:55Okay, so for entree, we had the beetroot and feta cheesecake.

01:05:02Well, we just thought, no.

01:05:03I thought the beetroot was amazing.

01:05:05I'm such a big fan of beetroot.

01:05:07The base was quite undercoated.

01:05:08The base was undercoated.

01:05:09The base was undercoated.

01:05:10You could tell in the colouring.

01:05:11I think it had potential.

01:05:13I didn't love it, didn't hate it.

01:05:15I thought it was just okay.

01:05:16I agree.

01:05:16For the main, we had buttered beef tongue with braised cabbage.

01:05:23Yes.

01:05:23And some sort of potato thing.

01:05:26I'm sorry, but I really hated the main.

01:05:28I literally wanted to throw up.

01:05:30Like, I couldn't.

01:05:31I was gagging.

01:05:32I was really looking forward to the cabbage part, but it was just very, very sweet.

01:05:36There was no, like, cut through as well.

01:05:39I hated it.

01:05:41I quite liked the taste of the tongue.

01:05:44I really did enjoy that.

01:05:45But I didn't like the cabbage.

01:05:47That was not my cup of tea at all.

01:05:50No, no.

01:05:50I really struggled to get that down.

01:05:53Dessert.

01:05:54I loved the dessert.

01:05:56Yeah.

01:05:56I absolutely loved it.

01:05:58I thought it was the right amount of richness, bitterness.

01:06:01I loved that raspberry glaze on top.

01:06:03Yeah.

01:06:04And with that little raspberry ball in the middle, that was just beautiful.

01:06:08Unreal.

01:06:09Presentation was good.

01:06:10It was an amazing dessert.

01:06:13So what are you thinking overall for this?

01:06:15That's fun.

01:06:17I'm thinking maybe a seven.

01:06:19Yeah.

01:06:20I have to agree with you.

01:06:21It's a really, really fair score.

01:06:23Exactly what they deserve.

01:06:25I'm thinking six.

01:06:27I'm thinking six as well.

01:06:29I'm thinking probably a five.

01:06:31Should we do a five?

01:06:31Yeah.

01:06:32All right.

01:06:32Let's look in a five.

01:06:34What are you thinking?

01:06:35I think it's about a six.

01:06:37Six.

01:06:37Yeah, I agree.

01:06:38Six is good.

01:06:40Okay, so overall.

01:06:42It's definitely a four.

01:06:43What are you thinking four?

01:06:44Yeah.

01:06:44All right, let's do four.

01:06:45Let's do four.

01:06:46I'm interested to see what the teams as a whole score, Riley and Michael.

01:06:52If everybody else feels the same, then we won't look like we're being strategic.

01:06:55Hopefully, they are going to be at the bottom.

01:06:58And bye-bye.

01:06:58Are we?

01:07:03Tonight did not go to plan.

01:07:07Knowing the teams, we are extremely worried about strategic scoring.

01:07:11We've got the target on our back and everyone's coming after us.

01:07:16I just really hope they're judging our food fairly.

01:07:19Tonight has been a complete rollercoaster.

01:07:31The critiques from Manu and Colin were so brutally honest.

01:07:35I'm just so scared of what the numbers are going to be.

01:07:39Shall we?

01:07:40The highest score is 79.

01:07:42The lowest score is 78.

01:07:45We've either gone straight to the top or straight to the bottom.

01:07:49I am so nervous.

01:07:55Michael and Riley, thank you for having us at your pre-wedding wedding party.

01:08:01Perfectly paired.

01:08:04And now it's time for the scores.

01:08:09The guest teams have given you a combined score of...

01:08:1928 out of 50.

01:08:22This is not the score that we wanted.

01:08:28The main concern for me is just strategic scoring from the other teams.

01:08:33Especially from Mel and Jacinta.

01:08:36And now it's our turn.

01:08:37We'll be scoring each dish out of 10.

01:08:40For entree, you gave us a beetroot and feta cheesecake with onion, chutney and beetroot chips.

01:08:46The base was a little thick for me.

01:08:49The beetroot I thought you'd dumb down a bit when you cooked it.

01:08:51The beetroot and feta cheese mixture was a little too salty for my liking.

01:08:57But beautiful presentation.

01:08:59Very colourful.

01:09:01And onion chutney brought a beautiful sweetness to the dish which was fantastic.

01:09:06So the score I'm giving you for your own treat is a six.

01:09:15I score you a five.

01:09:20That's a fair score.

01:09:23It's so fair and we totally understand everything.

01:09:26For main course you gave us a buttered beeftongue with braised cabbage and potato straws.

01:09:35Beeftongue was cooked exactly the way I wanted.

01:09:38It was soft and unctuous.

01:09:40It had a little bit of give in it.

01:09:42But that's where it stopped for me.

01:09:44We needed a garnish to match the richness of the beeftongue, but the cabbage had no love.

01:09:55The rest was really missing on flavour, seasoning, missing a sauce.

01:10:05Sorry to say, but a bit of a let down.

01:10:07So the score I'm giving you for your main course is a three.

01:10:22Michael definitely ate some humble pie.

01:10:26It makes me feel really good.

01:10:32For your main course tonight, I score you a four.

01:10:37Seasoning, sauce, the pressure was just too much for us.

01:10:49But I'm glad that he loved the meat.

01:10:53Now for dessert, raspberry gel and chocolate mousse dome.

01:10:58Alleluia.

01:10:59What a great finish.

01:11:01After a bit of a dessert on the milk course, that was a great way to get back on track.

01:11:17You could have seen this in a French pastry shop in Paris.

01:11:20The chocolate mousse, like, it's, it's, it was that beautiful.

01:11:26All right.

01:11:28The chocolate mousse was soft and delicious, rich and bitter and sweet at the same time.

01:11:35And that little chocolate sable at the bottom was also gorgeous.

01:11:41I loved it.

01:11:41I really loved it.

01:11:43I loved the little snap of the raspberry in there when it was still frozen.

01:11:47Raspberry on the outside had a little bit of sharpness and the biscuit base just finished the whole thing off.

01:11:56The score I'm giving you for your dessert

01:11:57is a nine.

01:12:07I'm scoring you.

01:12:10A ten.

01:12:15A ten.

01:12:16Yes.

01:12:18A ten.

01:12:19I can't believe it.

01:12:20Like, we've had such a rough day and to get that, it's on the dessert.

01:12:27I was really surprised by the ten from Colin for the dessert.

01:12:31I don't think it was a ten.

01:12:33I'm being honest.

01:12:33I really am being honest.

01:12:35Michael and Riley, that gives you a grand total score of 65.

01:12:41I'll take that.

01:12:42Even though we are at the bottom, I think that we've still got a good chance of making it through to the next round of this competition.

01:12:48How do you say that?

01:12:49With a score of 65, Michael and Riley are on the bottom of the leaderboard, while Justin and Will remain at the top.

01:13:02There are three instant restaurants to go.

01:13:06Next up, we're going to visit Maria and Bailey.

01:13:12I think everyone's going to have a great time at our restaurant.

01:13:22I mean, we're very excited.

01:13:23We've enjoyed everybody's meals so far.

01:13:27And I hope that we're all here to give fair feedback.

01:13:30We don't want anything strategic.

01:13:35We'll see you in Adelaide.

01:13:36Thanks, everyone.

01:13:38See you in Adelaide.

01:13:40Michael and Riley have done a lot of talking.

01:13:42They haven't delivered tonight.

01:13:43I think that could be the same for Maria and Bailey.

01:13:45I'm hoping, to be honest.

01:13:47Yeah, it'd be funny.

01:13:50Next time, we're in Adelaide.

01:13:53You went to the zoo.

01:13:54Yeah.

01:13:55What animal would we be?

01:13:56You're a baboon, mate.

01:13:57Oh, yeah, sorry.

01:13:58Oh, sorry.

01:13:58One of you is a sea lion.

01:14:01Go like this.

01:14:02Am I literally at this table talking about animals?

01:14:06As boss friends, Maria and Bailey.

01:14:09We're here to win.

01:14:11We want to be on top.

01:14:12Far out.

01:14:13That was incredible.

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