My Kitchen Rules Season 15 Episode 1

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Transcript

00:00:00Entree is served. A lot of what you're going to be receiving is from my mum because we're family

00:00:10tonight. It's what we're doing it for, Bubby. Look at this. From my mum, Mary. Mum passed away almost

00:00:19two years ago. My mum wrote all her little recipes in this beautiful little exercise book. The flour

00:00:26and the butter on the sheet. Got her little finger marks in it. This competition means a lot to me and my mum.

00:00:34Yeah. I want to do well. We want to do well. Absolutely. This was banging.

00:00:43Yaya's looking down on this and this is seasoned. We love this dish. This is what MKR is about.

00:00:50I'm in your house eating your food. It made me feel part of the family, so thank you.

00:00:56MKR is back. You two are on another planet. Talking to these two is like talking to a brick wall.

00:01:07See you later.

00:01:10With new teams of Australia's most passionate and outspoken home cooks.

00:01:16I'm 25 and I've never left Queensland. Oh my God.

00:01:20We're best mates from New South Wales. Never had my food critique before. Never. Besides my kids.

00:01:25I eat meat for breakfast, lunch and dinner. I'm the meat master. I'm excited to give you all my

00:01:30meat. Meat. Meat. I'm certainly vegetarian.

00:01:35And

00:01:36I am a nutritionist. MKR's pickiest eater ever. No butter. She doesn't eat meat. Except for fish.

00:01:46No dairy. No gluten. I'm all about just eating real food. Nutrition. Real food.

00:01:52Oh my God.

00:01:54They'll wow the judges with outstanding food.

00:02:00Absolutely delicious.

00:02:03I love that. First 10 in the season.

00:02:05A perfect dish with a perfect score of 10.

00:02:08That's it.

00:02:09The 10.

00:02:09That's it.

00:02:11And this season, they'll deliver some controversial dishes.

00:02:18For our man, we're having...

00:02:20Oh my God.

00:02:22This will divide the table, the nation.

00:02:30Nope.

00:02:32I actually threw up in my mouth.

00:02:35You'll be having tofu mousse.

00:02:38I agree, but we don't say it out loud.

00:02:43In the end, only one team can be crowned MKR champions.

00:02:53You are the Mike Digital's champions and won $100,000.

00:02:59It's the first instant restaurant where our search for the country's best home cooks begins.

00:03:19And in Sydney's Cronulla, best mates Justin and Will are ready to tackle the competition.

00:03:27How are you feeling?

00:03:28Oh man, I'm a little bit nervous.

00:03:30First up.

00:03:31Far out.

00:03:32I want to know if that's a bad thing or is it good to be under pressure?

00:03:35I think it's wild.

00:03:36We're cooking with people we've never met before.

00:03:39And they're coming to our house.

00:03:40And then they're going to rip into our cooking.

00:03:41Yeah.

00:03:42Come on.

00:03:43Usually you're here to just enjoy it.

00:03:44That's it.

00:03:45And if you don't, shut up.

00:03:48Let's get it.

00:03:49Ow!

00:03:50Let's race in the car.

00:03:54Always go from the left.

00:03:55You go.

00:03:55No, no, go, mate.

00:03:56No, no, you're the oldest.

00:03:57Oh, here we go.

00:03:59I'm Justin.

00:03:59I'm Will.

00:04:00And we're best mates from New South Wales.

00:04:03Our families do all hang out together.

00:04:05It's always barbecue or beach.

00:04:09Being a daddy is probably the best thing in the world.

00:04:12It's made me heaps emotional.

00:04:16We love our kids.

00:04:20I used to play professional rugby league for eight years.

00:04:23And I played for the Tigers, the Roosters.

00:04:25And I did a stint over in France.

00:04:28Oh, baby.

00:04:29Manu is going to be happy.

00:04:30Shush.

00:04:31You're so cringe, baby.

00:04:33Get him off.

00:04:36You can put that in there.

00:04:37I was born in South Africa.

00:04:39I've got Tongan heritage.

00:04:41A lot of meats, a lot of greens, a lot of seafood, a lot of coconut cream.

00:04:46I think we're going to bring something completely different to the competition that we haven't

00:04:49seen before.

00:04:50And I think our heritage plays into that a lot.

00:04:53Yo, these are good.

00:04:54Oh, that's one.

00:04:55Yo.

00:04:56We are competitive.

00:04:57I love winning.

00:04:59And I would love to win this competition.

00:05:00Absolutely.

00:05:01The boys have five hours before ten strangers and a couple of Australia's most respected

00:05:13chefs turn up for a flavor-packed feast.

00:05:16I am so excited about the new season of MKR.

00:05:22New cooks, new recipes.

00:05:23It's going to be brilliant.

00:05:27So we're going to go to the food shop?

00:05:28Yep.

00:05:28And bullies.

00:05:29What I love about MKR is new stories, new dishes from different people.

00:05:35I'm ready to get stuck in and eat my way around the country.

00:05:38Hey, how are you?

00:05:39Hey, how are you?

00:05:40How are you?

00:05:41How are you?

00:05:41How are you, bro?

00:05:41You good?

00:05:42We're looking for some trevally.

00:05:44Trevally.

00:05:44For the entree, we are making oteika with taro crisps.

00:05:50Oteika is a tonal way of saying ceviche.

00:05:53Is that what you're laughing?

00:05:54Yeah, that's beautiful, mate.

00:05:55Justin and Will, first cab off the rank.

00:06:00Here we go.

00:06:02For entree, we've got ceviche.

00:06:03It's raw fish, cured.

00:06:06Very simple and needs to be packed full of flavor.

00:06:09Thanks so much, mate.

00:06:10Ceviche can read pretty simple.

00:06:12So that means we have to deliver.

00:06:14Yeah, like finesse everything.

00:06:17I like that word.

00:06:17We like that word.

00:06:18Yeah.

00:06:20Here we go.

00:06:22What do we need first?

00:06:23Red duck curry, we need some beans.

00:06:25Okay.

00:06:26For the main, we are making red duck curry with coconut rice.

00:06:32This is a dish that we love to cook together,

00:06:35eat with our families.

00:06:36Lychees.

00:06:37Lychees, that's a vital ingredient.

00:06:39Other than the coconut milk.

00:06:40There's a theme across the whole menu.

00:06:43Yeah.

00:06:43A lot of coconut.

00:06:44Lots of coconut.

00:06:46Bit of Tongan, bit of South African

00:06:47in flavors from the two different cultures.

00:06:50Easy.

00:06:51The expectation is going to be huge on the table.

00:06:54Everyone's had duck curry.

00:06:56It needs to be a perfect cooked duck, delicious sauce, and really explosions of flavors.

00:07:02And that's it, man.

00:07:03Is that done?

00:07:04That's done.

00:07:04Let's go.

00:07:05Woo!

00:07:06You all right with the trolley?

00:07:07Yes, mate.

00:07:08Yes, mate.

00:07:08Because I just want to move, and you can come too far, yeah, that's me.

00:07:13It's a race against the clock for Justin and Will.

00:07:16Let's go.

00:07:17They have just over three hours to style their instant restaurant and prep their dishes before

00:07:23the guests arrive.

00:07:24Okay, let's go.

00:07:25Okay, let's go.

00:07:27Let's set it up, bro.

00:07:27Here, chuck it down here.

00:07:29Ah.

00:07:29Oh.

00:07:31It's time to set up our instant restaurant.

00:07:33Shopping like it's hot.

00:07:34Yeah.

00:07:36What's this thing that we're going up for you, Will?

00:07:38I reckon.

00:07:39All right.

00:07:40It represents us.

00:07:42A little bit of Tonga, a little bit of South Africa.

00:07:44Chill.

00:07:45Chill.

00:07:46Tropical.

00:07:46Relax.

00:07:47Holiday island.

00:07:48Put the wine glasses in here.

00:07:50Yep.

00:07:51Got the napkins.

00:07:54First came off the ranks.

00:07:55We get to set the standard.

00:07:56Yeah.

00:07:57We want to set a really good bar for what this competition's going to be about.

00:08:00Mate, we're taking it to Flavortown.

00:08:02Let's go.

00:08:03Realistically, if we can hit...

00:08:0580?

00:08:06I would be...

00:08:07Yeah.

00:08:07Close enough to 80?

00:08:08Unbelievably happy.

00:08:09Yeah.

00:08:10Do you reckon they're going to expect something to be exquisite as this from us?

00:08:14This is a massive opportunity.

00:08:15I'm so fortunate to be able to do this with your best mate.

00:08:19So we're more like family, even though we're friends.

00:08:20This is really nice of you.

00:08:22Yeah, no.

00:08:22Unconditional love.

00:08:23Oh, no.

00:08:24I have conditions.

00:08:26There's conditions.

00:08:27There are limits.

00:08:28There are limits to my love.

00:08:31Should we put the sign up?

00:08:32Tropical like it's hot.

00:08:34Let's go.

00:08:34Let's go, bros.

00:08:35That's so good.

00:08:36Yeah.

00:08:37All set up.

00:08:39Time to get changed and start cooking.

00:08:43All right.

00:08:44Let's go, bros.

00:08:45This is it, man.

00:08:45Oh, a handful of these.

00:08:46Here you go.

00:08:46Let's go.

00:08:47Once we put those aprons on...

00:08:49That feels real.

00:08:50We're on now.

00:08:51Yeah.

00:08:51Woo!

00:08:51How good are these?

00:08:52Right.

00:08:53Yeah, Tara, let me get you.

00:08:54Oh.

00:08:55Thanks, sweetheart.

00:08:56This is it.

00:08:57What are we doing this for?

00:08:58Our family and, most importantly, ourselves.

00:08:59Come on.

00:09:00Let's go.

00:09:01Let's deliver.

00:09:01Let's go.

00:09:02Feels like game day.

00:09:04Game day?

00:09:04Yeah, yeah, yeah, yeah.

00:09:07We're ready to repeat.

00:09:09I'm going to start working on the potatoes.

00:09:10Yeah.

00:09:10The Cook Sisters for dessert.

00:09:12For our dessert, we are making a cake malay Cook Sister with spice syrup, which is a traditional

00:09:18South African dessert.

00:09:19We used to make this basically every weekend as a kid.

00:09:24A Cook Sister is basically a South African fried doughnut.

00:09:28It's puffy.

00:09:29It's got a lot of air inside.

00:09:30It's crispy on the outside.

00:09:32And we've got syrup in there, so maybe it's soaked in there.

00:09:34It needs something to lift it.

00:09:36The dough key ingredient is the potatoes.

00:09:39These potatoes create the fluffiness of the dough.

00:09:41Yeah.

00:09:42I am trusting you with my life to make that dough perfect.

00:09:47This dessert, it is very special for me.

00:09:52It just feels like me as a kid.

00:09:54Eating Cook Sisters, Dad making them, and then him showing me how to cook them pretty much

00:09:59every Sunday.

00:10:02That smells like home, man.

00:10:04That smells good.

00:10:06Give me that.

00:10:08My dad is going to be so proud of you.

00:10:12The guests are going to arrive any minute, bro.

00:10:14Will, you know what it reminds me of?

00:10:15What?

00:10:16My wedding night.

00:10:18That's the sort of butterfly of nerves.

00:10:20Yeah.

00:10:20I feel like I'm about to say my speech in front of people I've never met before.

00:10:32Oh, my gosh.

00:10:33I can't believe this is happening.

00:10:35Bam.

00:10:35It's happening.

00:10:36It's finally here.

00:10:38This is a dream come true, and I'm getting to do it with you, my sweetheart.

00:10:41I like the things you wear.

00:10:43Looking good.

00:10:44Feeling better.

00:10:45Here we go.

00:10:46I can't believe we're on MPR.

00:10:48They're going to be quite shocked when Michael opens his mouth.

00:10:50I speak the truth.

00:10:52And nothing but the truth.

00:10:53We're definitely not even one night, that's for sure.

00:10:57Oh, my goodness.

00:10:57We are powerhouses, and we can back ourselves.

00:11:00Our standards are high.

00:11:02We will be intimidating for the competition.

00:11:04We will definitely be friendly, however, we're not going to let making friends get in the

00:11:11way of us winning this competition.

00:11:12If we're going to do something, we want to win.

00:11:16First time in Sydney.

00:11:18How does it feel to leave Queensland?

00:11:20So excited, leaving Queensland for the first time.

00:11:23Like, I can't wait for the adventure.

00:11:25How crazy.

00:11:26Our first impressions of, I think, it's like a mother-daughter.

00:11:37Yeah, I think so.

00:11:39They just seem so lovely.

00:11:42The energy's like giving you a big hug.

00:11:43Yes.

00:11:44Should we all go?

00:11:45Let's go.

00:11:46Ready?

00:11:46Let's go.

00:11:47The tall blonde girl and the big tall guy with the beard.

00:11:52He looked super arrogant.

00:11:54He's going to be a naughty boy.

00:11:55He's going to be a naughty boy.

00:12:04Skate time.

00:12:05The competition has begun.

00:12:07You ready?

00:12:08Yeah.

00:12:08All right.

00:12:09Let's go.

00:12:10Let's go.

00:12:10Hey!

00:12:13Come on in.

00:12:13I love it.

00:12:14I love it.

00:12:15I love it.

00:12:16Justin.

00:12:16Hey, please.

00:12:17Hi.

00:12:18When they opened that door, I saw two good-looking men, and then after that, it was nothing but

00:12:24good smells.

00:12:24Hey.

00:12:25Hey, you.

00:12:28As soon as we saw the boys, initially, we said, these are going to be a good night.

00:12:32Nice to meet you.

00:12:33Oh, this gave us a big bear house.

00:12:36That was enough.

00:12:36I've melted.

00:12:37Yeah.

00:12:38Hey, come here.

00:12:39Nice to meet you.

00:12:40Hey.

00:12:41Welcome.

00:12:43All righty.

00:12:43Oh, my gosh.

00:12:44Oh, my gosh.

00:12:45Oh, my gosh.

00:12:46I felt like I was in, like, Fiji.

00:12:52Oh, my gosh.

00:12:53Look at the boys.

00:12:54I've actually...

00:12:54Oh, I love it.

00:12:55Oh, my gosh.

00:12:55It's amazing.

00:12:57I love it.

00:12:58Oh, my gosh.

00:13:00It's beautiful.

00:13:01I love it.

00:13:02Oh, my gosh.

00:13:03I felt like I was in, like, Fiji or something.

00:13:05Oh, it was gorgeous.

00:13:06They had the beautiful island.

00:13:08Handles.

00:13:08And the island.

00:13:09Oh, it's epic.

00:13:10Come on.

00:13:10We just felt like, come on down, you know?

00:13:12It's beautiful.

00:13:14Oh, what a good name.

00:13:16What a good name.

00:13:17Love, love, love.

00:13:18Get those shoes off.

00:13:19We're sitting down and we're having a muay-tai.

00:13:22Muay-tai.

00:13:23Hey.

00:13:26Welcome.

00:13:27Oh, guys.

00:13:28Welcome.

00:13:29I'm Justin.

00:13:30And I'm Will.

00:13:30Hey.

00:13:36We'd like to welcome you guys to our Eastern restaurant.

00:13:38It's called Tropic Like It's Hot.

00:13:42So, tonight's going to be a celebration of our two cultures.

00:13:47So, I'm South African.

00:13:48And I'm Tongan.

00:13:50And we love to travel with our little families to tropical places.

00:13:55And we want you guys to feel like you're on our next holiday with us.

00:13:58I think the island vibe is just their personality.

00:14:02They seem so lovable.

00:14:04Like, the nicest guys.

00:14:05We've got to get in the kitchen.

00:14:06But we look forward to meeting you all.

00:14:08And welcome to...

00:14:09Chopping Like It's Hot.

00:14:12See you soon, guys.

00:14:14See ya.

00:14:15Have fun.

00:14:15The boys, they had these big smiles on their faces and they glowed.

00:14:21Dude, they could be my bros.

00:14:22You know, I just felt at ease with them and they adopt them.

00:14:26Everyone, cheers to the first Eastern restaurant.

00:14:29Cheers.

00:14:34Can I even reach out of there?

00:14:35Salud, Salud.

00:14:36Yum.

00:14:37That's nice.

00:14:38So how are we all feeling?

00:14:39Nervous, excited, hungry?

00:14:41We are so excited to be here.

00:14:43I can't even tell you.

00:14:44She's so excited.

00:14:45This has been my dream for over 10 years.

00:14:50We are stoked.

00:14:52Meeting people.

00:14:53We're people.

00:14:54We love it.

00:14:54What's going on with them?

00:14:55I'm going to get to meet these guys.

00:14:56Yeah.

00:14:57What's your background?

00:14:58Us.

00:14:59Wow.

00:15:00We're Greek.

00:15:01We're Greek.

00:15:01We both like to talk.

00:15:07We're a great compo, aren't we, Mum?

00:15:08Yeah, absolutely.

00:15:09Mum and I literally do everything together.

00:15:12We go shopping together.

00:15:13We do our nails together.

00:15:15What do you think of that one?

00:15:16Why don't we go the same colour, Mum?

00:15:17Yeah, that one's nice.

00:15:18And I'm going to build that with my daughters.

00:15:20With her daughters.

00:15:20Absolutely.

00:15:22Yeah, Mum, so what are you doing over there again?

00:15:24I'm doing the dum-a-this.

00:15:26Food just means family.

00:15:27Benjamin, I love you.

00:15:29What I would say to other teams, you know,

00:15:31let's just have some fun.

00:15:33Oppa!

00:15:35Greek cuisine for the win.

00:15:37Oppa!

00:15:41And do you visit Greece or Cyprus?

00:15:43I've been to Greece several times.

00:15:45Ooh!

00:15:46Mykonos, Santarini.

00:15:49Where's that accent?

00:15:50Yes, I'm originally from Greece.

00:15:52I've been living in Australia the past 10 years.

00:15:54Oh, wow.

00:15:55I love Greece.

00:15:57Yeah, love.

00:15:59Yeah, love.

00:16:01Anna-Marie definitely give off that fun auntie vibe

00:16:04that you see in the Greek movies.

00:16:06So cute.

00:16:07I'm Lil.

00:16:08I'm Lol.

00:16:09Shut up.

00:16:10You're kidding.

00:16:11Lil and Lol.

00:16:13We're from Queensland.

00:16:15Lil is little.

00:16:16Little.

00:16:17Oh, okay.

00:16:17And you're like Lil and Lol?

00:16:19I'm funny.

00:16:20Yeah, I was going to say it.

00:16:21Let's go with the whole round.

00:16:22You make...

00:16:23You're doing good.

00:16:25Ah!

00:16:25I'm Lol.

00:16:27And I'm Lil.

00:16:27And we're Besties, Strong Peasants.

00:16:29Ah!

00:16:30Me and Lol have known each other our whole lives.

00:16:33We're together all the time.

00:16:34We go out for drinks, lunch.

00:16:37We work together four days a week.

00:16:40Australian Building Inspection Services,

00:16:42you're speaking with Lol.

00:16:43Lol.

00:16:43Lol is definitely sweet and I'm a little bit more spicy.

00:16:50It looks amazing.

00:16:51I don't think we'll be intimidated if there's older people at the table.

00:16:54I'll probably be like, okay, Karen, shut up.

00:16:58Here we go.

00:17:00Here we go.

00:17:01Because we're young, blonde, bubbly.

00:17:04Yeah, it's going to be, oh, they can't cook.

00:17:06But we'll definitely prove people wrong.

00:17:10Why are you going to...

00:17:11So, are you like a small town girl?

00:17:14Yeah, I guess small town.

00:17:15So, I'm 25 and I've never left Queensland.

00:17:18Why?

00:17:18No.

00:17:20Wait, so that's the first time you've been on a plane?

00:17:24Wait, what?

00:17:25Oh, my gosh.

00:17:27This is going to be the easiest competition ever.

00:17:30How has Lol never left Queensland?

00:17:33Like, Michael and I have our tastebud experience

00:17:36from travelling the world together.

00:17:38How can you have that when you haven't even left Queensland?

00:17:41We're in Queensland.

00:17:43Um, we're actually Logan.

00:17:46Logan.

00:17:48What's your issue with Logan?

00:17:50Yeah, what's the go with Logan?

00:17:53Logan's got a bit of a reputation.

00:17:55Really?

00:17:56Yeah.

00:17:57It does have a bit of a reputation for being...

00:18:01the slums.

00:18:01Oh, my God.

00:18:03Oh, my God.

00:18:05That was a bit rude.

00:18:11Don't you think?

00:18:12So rude.

00:18:14I feel like it's a specific part of Logan.

00:18:17You can't generalise it.

00:18:19I generalise whole of Logan.

00:18:21I agree, but we don't say it out loud.

00:18:23Oh, my God.

00:18:26The Logan Bogans.

00:18:28Nice.

00:18:28Oh, my God.

00:18:32We're definitely not the Bogans from Logan.

00:18:34Oh, dear.

00:18:36He has no idea what he's talking about.

00:18:37I don't even think he's been to Logan before,

00:18:39so I'm not sure he can really say that at this point.

00:18:40No.

00:18:41I don't want to...

00:18:42OK, OK, I just think this is a perfect time

00:18:45to just say that Michael is the king of unsolicited advice.

00:18:48So, OK, and it doesn't matter.

00:18:51He would just give you his opinion whether you want it or not.

00:18:53OK.

00:18:54OK, thank you for the heads off.

00:18:56If I was to describe Michael in one word,

00:18:58it would 100% be rogue.

00:19:00I think I have a mini heart attack

00:19:02every time he opens his mouth

00:19:04because I'm so scared of what you're going to say.

00:19:10Wait, what do you think they're talking about out there?

00:19:13I don't know.

00:19:14I don't know if it's just me, but I feel like...

00:19:15I feel like they're a friendly bunch.

00:19:18Are you loving the bracelets from my little boy, Banksy?

00:19:22No, I love the bracelets, man.

00:19:23First thing he said when I came home,

00:19:25Daddy, can I make William you some bracelets?

00:19:29Will you wear it when you're cooking?

00:19:31These are our little good luck charms.

00:19:33And I think it's good that it's there

00:19:34so, like, you know, things get tough.

00:19:36That's a good reminder.

00:19:37Yeah, yeah.

00:19:38Are you going to cry?

00:19:39There's onions, but there's no tears yet.

00:19:40OK.

00:19:42I've got to be honest, though.

00:19:43I wouldn't want to be doing this with anyone else.

00:19:47Love you, man.

00:19:48You too.

00:19:53I'm Michael, and this is...

00:19:55Riley.

00:19:56And we're also Queensland.

00:19:58Yeah, Queensland.

00:20:02I definitely would say we're the perfect pair.

00:20:04I was born to be on TV.

00:20:08It's just been a matter of time.

00:20:10Got the looks, got the personality, and got the partner.

00:20:13If you ask Michael, he would say we're in the top 1% of the best people in the world or something.

00:20:18It's our world, and everyone's just living it.

00:20:20Yeah, yeah, baby.

00:20:21That's right.

00:20:24Yeah!

00:20:24We somewhat have a fear of being average, so we work extremely hard to be high quality.

00:20:31Yeah, high quality.

00:20:32Yeah.

00:20:32High quality.

00:20:33Yes.

00:20:34Perfect.

00:20:35When it comes to the competition, we're going to win it.

00:20:39I think that we're going to impress Colin Aminu.

00:20:43How do you girls know each other?

00:20:44Yeah.

00:20:45We're cousins.

00:20:45Yeah.

00:20:46We always forget that part.

00:20:47Yeah.

00:20:47So we're first cousins.

00:20:48Yeah.

00:20:49We're best friends as well, so it's kind of like we forget that.

00:20:51And we're eastern suburbs.

00:20:53Sydney.

00:20:54Oh!

00:20:55I've lived in Bondi for eight years, so I would classify it.

00:20:58It's epic.

00:20:59We're eastern suburbs.

00:21:00It's like a holiday.

00:21:01Is it good or bad?

00:21:02It's very rough.

00:21:04Snobby.

00:21:05Oh!

00:21:06Oh!

00:21:11I love Bondi because I really feel like it fits my personality.

00:21:14Everyone's beautiful, right?

00:21:15I feel like it's like an adult's paradise.

00:21:17Champagne?

00:21:18Oysters?

00:21:19Three dozen.

00:21:20Three dozen, please.

00:21:22We love to work out.

00:21:23We love the beach.

00:21:24We love to look after ourselves.

00:21:26And if we do go to the trendy places...

00:21:28I mean, why would we leave?

00:21:30Is it nice?

00:21:31It's so good.

00:21:32As an nutritionist, I value what I put into my body.

00:21:35It's like food is medicine.

00:21:37Our bodies are a temple.

00:21:38I think as a team, we're going to be amazing at the competition

00:21:40because we work really well together.

00:21:42And I'm willing to do whatever it takes to win my kitchen rules.

00:21:46Let's go and impress our friends.

00:21:48I don't mind confrontation.

00:21:51I actually take it head on.

00:21:54I'll be honest.

00:21:55I was called a master manipulator.

00:21:58By who?

00:21:59My ex-boyfriend.

00:22:00Funny enough, I also got called that.

00:22:02We're definitely going to be able to use that to our advantage,

00:22:04which is going to be great.

00:22:06We're there to win, babes.

00:22:09As soon as you sat down, I was like, alright.

00:22:13These two are going to be absolutely so feisty.

00:22:19I think it was the short hair, I'm not going to lie.

00:22:21Like, it's just short hair, real skinny face.

00:22:24Whoa!

00:22:25And I was like, you've got some oomph about you.

00:22:28My first impressions of Michael and Riley as a couple, I feel like he's really batting above average.

00:22:40There's obviously no filter.

00:22:43I'm very interested to see what Michael says throughout the night.

00:22:47What do you do, Jacinta?

00:22:49I am a nutritionist.

00:22:52We eat healthy, so we wanted to come here because we want to show everybody that healthy can be delicious.

00:22:57When it comes to food, I just think people are so judgemental on what people eat.

00:23:01There's a lot of stigma with, like, healthy food.

00:23:03Yeah, it's not just going to be autofood and stuff like that.

00:23:05No, absolutely not.

00:23:07No, I eat meat in styles.

00:23:08There'll be meat for everyone.

00:23:10Do you eat meat?

00:23:12Do I?

00:23:13Personally, I don't.

00:23:14But we're a team and she does, so...

00:23:18So if there's a dish that has only meat, you cannot eat it, is that correct?

00:23:23No, but we're a team, so she's trying it, so...

00:23:26I'm going to eat everything, guys.

00:23:28Yeah!

00:23:30She's in nutrition.

00:23:31Meat is one of the most nutritious things you can eat.

00:23:35I love meat.

00:23:36Meat's my passion.

00:23:39Michael is a self-proclaimed meat man.

00:23:42Me?

00:23:43Yes.

00:23:44It's not Michael the meat man.

00:23:47It's Michael the meat master.

00:23:52Oh!

00:23:54The what?

00:23:56I'm the meat master.

00:23:59So do you really think that it's fair that you guys judge a meat dish with one person instead of two?

00:24:07Correct, so, okay, I can do texture, I can do how it's cooked, and if it's raw or if it's falling away from the bone, like, I can judge that.

00:24:13Yeah.

00:24:14I can judge that as well, right?

00:24:15Yeah.

00:24:16It's crazy.

00:24:17It's crazy.

00:24:18You can't judge a meal by looking at it and saying it looks like it's cooked with the correct technique.

00:24:24We're in a competition.

00:24:25Just taste the food.

00:24:27Look.

00:24:28We'll see how we go, because I think the thing is, at the end of the day, like, I'm not going to pigeon my hole with anything.

00:24:35I've cooked meat.

00:24:36Like, I've eaten meat.

00:24:37I'm just not eating it right now.

00:24:38It's a core component of every meal.

00:24:39You take the meat off, it's not a meal.

00:24:40So can I not enter a competition about cooking and food just because I don't eat meat?

00:24:41I would say no.

00:24:42Tell you what, sister, we're not in the eastern suburbs.

00:24:43We're in a competition.

00:24:44I think with Michael and Riley, I see red flags right from the beginning.

00:24:45I actually think they're a threat.

00:24:52Coming up.

00:24:53this is Karen and Manu!

00:24:54Welcome to my kitchen room.

00:24:56Cheers.

00:24:57We've seen lots of people in the kitchen room about cooking and food just because I don't eat meat?

00:24:59Yes?

00:25:00We could't even tell you what, sister.

00:25:01We are in the eastern suburbs.

00:25:03We're in a competition.

00:25:05I think with Michael and Riley, I see red flags right from the beginning.

00:25:08I actually think they're a threat.

00:25:12Coming up.

00:25:15Come on!

00:25:17Oh my gosh!

00:25:18This is Colin and Manu!

00:25:20Nice to take a bracelet.

00:25:23My little four-year-old, he made us these two bracelets.

00:25:27Two best mates.

00:25:29Yes!

00:25:31Thoughts and feelings?

00:25:32My feelings are good.

00:25:33Cook up a family favourite.

00:25:35Wow.

00:25:36Well done.

00:25:36That launches them to new heights.

00:25:38That was wonderful.

00:25:39That was beautiful.

00:25:40I'm levitating right now.

00:25:42But at the table, a storm is brewing.

00:25:46Do you want to tell them that you're not going to eat the duck?

00:25:49I feel like it's an assault on me.

00:25:52Is he even listening to what he's saying?

00:25:54There's someone at the table tonight that doesn't eat duck.

00:25:57Come on.

00:26:19I'm going to see you drive my deep and spark.

00:26:22I'm out with you, my pleasure.

00:26:24Hot damn, we're good together.

00:26:29Yeah, we're good together.

00:26:31Here we go again, my friend.

00:26:33Let's do it.

00:26:37Oh, bro.

00:26:39You know what it feels like?

00:26:40It feels like I'm about to go on my first date.

00:26:42My stomach just dropped.

00:26:45Oh, bro.

00:26:48Hey, James, how are you?

00:26:49How are you, mate?

00:26:50Nice to meet you.

00:26:51Hey, mate.

00:26:52How are you?

00:26:52Colin.

00:26:53Nice to meet you.

00:26:54Nice to meet you.

00:26:55Welcome.

00:26:55Justin, how are you?

00:26:57Nice to meet you.

00:26:58Take us through.

00:27:01I'm trying to be like cool, complected.

00:27:03What?

00:27:03Bonsoir!

00:27:04Oh, my God.

00:27:16It made the competition real.

00:27:19We're in NKR.

00:27:21And this is Colin and Manu.

00:27:24How are you?

00:27:25I am so excited.

00:27:28I love Manu.

00:27:30He is so sexy.

00:27:31He's like, he was all right.

00:27:35He's very, very handsome.

00:27:37Teams, welcome to Marcus and Roll.

00:27:44You are starting an amazing adventure.

00:27:48But like any adventure, you never know what's around the corner.

00:27:58There will be a lot of twists and turns along the way.

00:28:01But at the end of it, one team will be named My Kitchen Rules champions.

00:28:11And they will take home $100,000.

00:28:18Good luck.

00:28:19I've already spent the $100,000 because we're going to win this competition.

00:28:23Have you guys been to Tilly Swift's concert or something?

00:28:26You've got nice little bracelets on.

00:28:28Oh, yeah.

00:28:30What's that about?

00:28:33No, my little four-year-old, he made us these two bracelets before we came on.

00:28:38That's cute.

00:28:39Yeah.

00:28:40So it's like our little lucky charm.

00:28:43Yeah.

00:28:43And we take a detailer to it.

00:28:45But they're just like visual reminders of who we're doing it for.

00:28:51Yeah.

00:28:52So that keeps it special for us.

00:28:54Hope they work tonight.

00:28:55They will work tonight.

00:28:56So what's on the menu tonight, boys?

00:29:00Okay, if everyone could take out their menus.

00:29:03It's a love letter.

00:29:05Oh, this is so cute.

00:29:07Yeah.

00:29:08For our entree, we'll be having ottaika with taro crisps, which is a Tongan-style ceviche.

00:29:15Ooh, ceviche.

00:29:17I personally have never had raw fish before, so if it's too chunky, I might have trouble swallowing it.

00:29:23Mmm.

00:29:24For the main, we're having red duck curry with coconut rice.

00:29:28Oh, my gosh.

00:29:30This is right up your alley.

00:29:31There's a good amount of meat on it.

00:29:33Mmm.

00:29:36And then for the dessert, we're having Cape Malay cook sisters with spice syrup.

00:29:43What is a cook sister?

00:29:44I don't know what a cook sister is, but we're going to find out.

00:29:48All right, gents.

00:29:49Thanks for having us.

00:29:50See you soon.

00:29:51Nice to meet you.

00:29:51See you, guys, sir.

00:29:52Bye.

00:29:53Bye.

00:29:54Bye.

00:29:55The fresh fish, the duck.

00:29:57It's looking delicious, but Jacinta won't know.

00:30:06What do you reckon?

00:30:07How was that?

00:30:07That was actually, shit got real.

00:30:10Oh, this is the first night of MKR 2025.

00:30:13Hi-yah.

00:30:14Ooh, ooh, ooh, ooh, ooh.

00:30:16Let's get cracking.

00:30:18For our entree, we are serving ottaika with taro crisps,

00:30:23which is a Tongan ceviche.

00:30:25Tartara is the root of a plant,

00:30:27and it tastes sort of like a potato,

00:30:29but a little bit different in texture.

00:30:31They need to be crispy and crunchy.

00:30:33This is a staple in mum's home.

00:30:35Every two weeks when I go to visit her,

00:30:37I think it's a great expression of my Tongan culture.

00:30:39Mate, I could bag that up and start.

00:30:41Bag that up and start, don't I?

00:30:43Man, that is delicious.

00:30:45And I think ceviche is an awesome choice for an entree.

00:30:48Yeah, so do I. But it's really easy to stuff it up.

00:30:51Yeah, I agree.

00:30:53The judges are going to expect something simple

00:30:55to be done perfectly.

00:30:57Means there's nowhere to hide.

00:30:59You are so delicate for a big man.

00:31:04Alright. Time to assemble the ceviche.

00:31:06How long are we going to cure it in the lime for?

00:31:08Fifteen minutes.

00:31:09With the first ones up,

00:31:10this is the first dish of this competition.

00:31:12That is an enormous amount of pressure.

00:31:14Lime's going into the ceviche.

00:31:17Yep.

00:31:18I think if we balance all those flavours right,

00:31:20get the right crunch,

00:31:22then we can deliver.

00:31:28So, Lol.

00:31:29Yes.

00:31:30This entree is a type of ceviche,

00:31:33which means cured raw fish.

00:31:35Is that something you've had before?

00:31:37Looking at your face...

00:31:38I'm not sure about raw fish.

00:31:40Well, the Japanese have been doing it forever.

00:31:43I'll try it.

00:31:44I'll try it.

00:31:45But I've never had ceviche.

00:31:49I'm not surprised.

00:31:50She's from Logan.

00:31:52All I know from Logan is you have a meat pie and a pack of durries.

00:31:56And maybe a choccy milk.

00:31:58So, Michael, reading this menu, are you excited?

00:32:00Are you interested?

00:32:01Is this something you would order in a restaurant?

00:32:03It's definitely something I'd order in a restaurant.

00:32:05Ceviche.

00:32:06Going up on the coast.

00:32:07Love fresh fish.

00:32:08Love getting out on the water and catching it myself.

00:32:10What kind of fish would you expect then?

00:32:12I reckon it's going to be pretty average.

00:32:14Fuck.

00:32:15We normally don't waste good fish on ceviche.

00:32:18It doesn't really make sense.

00:32:25No.

00:32:26I don't think he knows what it is, babe.

00:32:29Michael, can you cook?

00:32:31Maybe barbecue, since he's the meat master.

00:32:36We've prepared a lot of ceviche ourselves.

00:32:39I don't really understand what the Tongan-inspired flavours are going to be like.

00:32:44So, I'm so excited to see where the influence, where the difference comes from.

00:32:49Mm-hmm.

00:32:50How competitive are you two?

00:32:51The most competitive on this table.

00:32:54Everybody wants to rule the world.

00:32:59We definitely did not come here to make friends.

00:33:01We're coming here to win the competition.

00:33:04So, we'll sit back quietly.

00:33:05Shut up.

00:33:06Shut up.

00:33:07A bit like a snake, you know?

00:33:09A bit like a snake and then...

00:33:11Right when you least expect it.

00:33:13I own Blondie's cookie business.

00:33:18So, how are we going today?

00:33:20I'm the general manager of five successful recruitment companies.

00:33:23I think you guys know exactly where you need to be.

00:33:26I am definitely bussy.

00:33:28Every second of the day, my staff call me a bitch.

00:33:31My family call me a bitch.

00:33:32My partner calls me a bitch.

00:33:34I'm a bitch.

00:33:35I'm very direct.

00:33:37My mouth does get me into trouble.

00:33:40That's too much.

00:33:41We are pretty competitive people.

00:33:44If we've got $100,000 on the line,

00:33:46I don't care if we have to be cutthroat.

00:33:48We want to win.

00:33:52We have high standards for ourselves,

00:33:54so we also want and we expect high standards from other people as well.

00:33:58Maria is the boss in the kitchen?

00:34:00She is the boss in the kitchen.

00:34:01Yes.

00:34:02Yeah, Bailey is my little bitch.

00:34:08I think with Bailey and Maria,

00:34:10Maria is definitely carrying the team.

00:34:13Well, I feel like they've got a combination

00:34:15where they've got one master chef and one apprentice.

00:34:19Well, we've got two master chefs, so we've obviously got the advantage.

00:34:22Oh!

00:34:25Wow, you're very in for a treat.

00:34:28I have definitely never been called an apprentice in my life.

00:34:32I think Michael, choose your friends very wisely.

00:34:35How would you prefer a ceviche?

00:34:38Yeah, that's what I thought.

00:34:44I think that from what we've learned about Riley and Michael,

00:34:47I don't think we have anything to be worried about just yet.

00:34:50How's the colour? How's the colours in there?

00:34:56Yeah, that looks cool.

00:34:59Are you happy with that balance?

00:35:00Yeah.

00:35:01Okay.

00:35:02With our entree, the Trevally ceviche,

00:35:04it should be the hero of the dish in terms of the look.

00:35:07I'm going to slowly put the cream in.

00:35:09There should be a good pink colour that's mixed with the coconut cream,

00:35:12accompanied with the cucumber and the capsicum.

00:35:15We've got to be really careful with the amount of salt we want to put in

00:35:17because we don't want it to be too salty, but we don't want it to be under-seasoned.

00:35:22I'm going to start putting it on.

00:35:23Alright, cool. I'll get the plates out.

00:35:25Okay, sweet.

00:35:27How are you feeling?

00:35:28Excited.

00:35:29Yeah, yeah. I'm actually a little bit excited too.

00:35:30Yeah, because I'm glad we're here.

00:35:31Yeah.

00:35:32So the old deka with the ceviche should start with a good crunchy taro crisp,

00:35:36which is married up with the softness of the Trevally,

00:35:39which is accompanied by the coconut milk

00:35:41and then finished off with the sweetness of the mango.

00:35:44This is tonga on a plate, huh?

00:35:46Oh, man.

00:35:47Do you reckon we're going to do the kids proud?

00:35:49We are.

00:35:50Our family's proud.

00:35:51I reckon I'll be proud of this.

00:35:52Yeah.

00:35:53It's close to our hearts.

00:35:54It represents our family, our culture and our friendship.

00:35:56Yep.

00:35:57This is literally the first dish of the season.

00:36:01Alright, I'm going to get this one.

00:36:03Okay.

00:36:04And this one's for Colin.

00:36:06Oh, that's good.

00:36:07That's good.

00:36:16One, two, one.

00:36:17Andre is served.

00:36:18I have high expectations for this because it is the first dish of the competition.

00:36:33Thank you very much.

00:36:34Thank you very much.

00:36:36Smells close to you.

00:36:37They're the first cab off the rank.

00:36:39Like, that's a lot of pressure.

00:36:40Thank you very much.

00:36:42It's actually quite interesting to see such a dainty entree from the boys.

00:36:48Thank you so much.

00:36:51You're right.

00:36:53Okay.

00:36:57It looks really boring.

00:37:02Justin and Will, first dish of the competition.

00:37:09Happy?

00:37:10Yeah.

00:37:11Yeah.

00:37:12Alright.

00:37:13We did say we want to set the benchmark.

00:37:32We know it's going to be under a microscope from every person in this room.

00:37:40All I can think is, please just love this dish.

00:37:51In the Sydney beachside suburb of Cronulla, best mates, Justin and Will, have just served

00:37:57the first dish of the competition.

00:37:59A Tongan-style ceviche with taro crisps.

00:38:03Thank you, gents.

00:38:04We'll call you back soon and let you know what we think.

00:38:08Enjoy, guys.

00:38:10All right.

00:38:11Bon appétit.

00:38:13Elle a n'a fame.

00:38:15It's got the coconut.

00:38:16Mmm.

00:38:17Nice.

00:38:18I am a little bit nervous to try to roll a fish for the first time.

00:38:28Looking at the fish, going, yeah, please just get it down.

00:38:29Don't gag in front of Colin and Manu.

00:38:30A little bit daunting.

00:38:31A little bit, I don't know how this is going to go.

00:38:35It was really chewy, really mushy in my mouth.

00:38:36But got it down.

00:38:38What do you think?

00:38:39I think I can't do the texture.

00:38:40What?

00:38:41What?

00:38:42But it tastes good.

00:38:43It tastes good.

00:38:44It tastes good.

00:38:45Mmm.

00:38:46Mmm.

00:38:47Mmm.

00:38:48Mmm.

00:38:49Mmm.

00:38:50It tastes good.

00:38:51Mmm.

00:38:52Mmm.

00:38:53It's not going to trade.

00:38:54It tastes like that.

00:38:55It just needs to 차�rol.

00:38:56It's a lot to go.

00:38:57Mmm.

00:38:58Mmm.

00:38:59It's very nice.

00:39:00It was very crunchy.

00:39:01It was really chewy.

00:39:02Really mushy in my mouth.

00:39:03But got it down.

00:39:05What do you think?

00:39:06I think I can't do the texture.

00:39:07What?

00:39:08Hmm.

00:39:09But it tastes good.

00:39:10It tastes good.

00:39:11Mmm.

00:39:12Mmm.

00:39:13This is not going to trade yourself.

00:39:17Can you use that comes?

00:39:20They just need stuff like that.

00:39:21Mmm.

00:39:22Anne and Marie, talk to me.

00:39:26Those chippies, I love them.

00:39:29I love the crunch.

00:39:30Chippies.

00:39:31They're nice chippies.

00:39:33I also found the flavours were really yum.

00:39:36I really loved the hint of coconut through it.

00:39:39The flavour was beautiful.

00:39:40The first time, did you taste that?

00:39:42Like the coconut.

00:39:43That dish was tender.

00:39:44It was tender.

00:39:45It was so nice.

00:39:47I would be proud if I was them.

00:39:48Yeah.

00:39:49Lol, you've never left Queensland.

00:39:51Now you've landed in Tonga.

00:39:53Um, it was okay.

00:39:56I think I could have definitely enjoyed it a little bit

00:39:58if it was just a bit thinner.

00:39:59So I didn't chew for as long.

00:40:01I chewed for like a while before I swallowed it.

00:40:03So I'm...

00:40:05But I haven't tried it.

00:40:07I didn't gag and I didn't vomit all over everyone.

00:40:10So I'm really happy about it.

00:40:13Remind me like a handshake.

00:40:15Pleasant but forgettable.

00:40:24This is the first dish of the competition.

00:40:26I think we need a really great start here

00:40:28because we want to set the benchmark

00:40:30and the pressure.

00:40:33It hits you like a ton of bricks.

00:40:35I'm just praying that every single element on the dish

00:40:38is perfect.

00:40:39Justin and Will, for your entree you served

00:40:43Ota Ika with taro crisps.

00:40:46It's a simple dish with simple flavors

00:40:49and the simple food is the hardest to achieve.

00:40:55Texture, great.

00:40:57You've got the snap of the taro

00:40:59and the softness of the fish.

00:41:01It worked very well.

00:41:03Those chips made a bowl of those.

00:41:06I would eat them in a restaurant with dips.

00:41:08Like I would buy them like a packet of those.

00:41:11Thank you very much.

00:41:13This is me, Ty.

00:41:15They were crunchy.

00:41:16Crunchy.

00:41:18But...

00:41:22What's missing in this dish...

00:41:24It likes flavor.

00:41:32I wanted a lot more salt.

00:41:35And maybe a little bit of heat.

00:41:39Sort of a little punch in the face.

00:41:42We've dropped the ball.

00:41:43Not enough salt.

00:41:44Yeah.

00:41:45Devastated about that.

00:41:46Because that was within our control.

00:41:48Good start.

00:41:49But this is going to be much better.

00:41:51Thank you guys.

00:41:52Thank you guys.

00:41:57They've only got...

00:41:58They've got one shot.

00:41:59...two dishes left to go.

00:42:00So they really have to pull something out

00:42:02to really make us go,

00:42:04wow, these boys are some competition.

00:42:08Little bit disheartened.

00:42:09First cab off the rank.

00:42:10Yeah.

00:42:11This is a big reminder

00:42:12that we have to go hard on the flavor.

00:42:14Okay, from here.

00:42:15Yes.

00:42:16Let's nail the mains.

00:42:17Yep.

00:42:18Let's just get past that.

00:42:19Yes.

00:42:20And let's just cook up a good duck curry.

00:42:21Done. Let's go.

00:42:23Brrr.

00:42:25Hang on, baby.

00:42:26All right.

00:42:27You reckon everyone on that table's had a red curry before?

00:42:29Absolutely.

00:42:30Absolutely.

00:42:32For our main,

00:42:33we'll be making red duck curry with coconut rice.

00:42:37I'm going to get this curry paste on, Will.

00:42:39So I feel like the heat is quite risky tonight

00:42:41because my chilli blindness was seared

00:42:45when I was about three years old.

00:42:47So my mild might be someone else's extreme.

00:42:50It's all in the paste.

00:42:51The paste is vital.

00:42:53I'll be waiting for this paste to jump on.

00:42:56Mate, that's a lot of pressure from you, all right?

00:42:58I have a stress sweat.

00:43:01Two snowmen melting in the tropics.

00:43:06I'm just getting this coconut milk, sugar and salt to a boil.

00:43:11Tonight, I'm cooking the coconut rice in the oven instead of the stove.

00:43:16Oh, perfect, Justin.

00:43:17I've only cooked coconut rice like this once before.

00:43:20Okay, that's good.

00:43:21It's a different technique, but the reason I'm doing this is because

00:43:25I feel like I can leave the rice in the oven and tender the curry instead.

00:43:30Yeah, there we go.

00:43:32Okay, this is going in.

00:43:36That was close.

00:43:38You're searing the duck.

00:43:41I'm really happy with the colour.

00:43:42Yeah?

00:43:43Yeah.

00:43:44That looks beautiful.

00:43:45We are looking for a nice, crispy layer of fat on the duck breast.

00:43:49Justin, you want to put three ducks into the oven?

00:43:52Yep.

00:43:53We've only got one oven, so it's definitely going to be a balancing act

00:43:56between the duck and the rice.

00:43:59We're just going to have to be careful about opening the oven door too much.

00:44:05Ladies and gents, mate course.

00:44:08I love curry.

00:44:09Right.

00:44:10I'm a big curry fan.

00:44:11I want my mouth burning.

00:44:12I want it as hot as possible.

00:44:14I want this to really pack a punch.

00:44:17Now this is the time where we really need some flavour, some spice.

00:44:22I'm hoping there's going to be some kick in there.

00:44:24Definitely got some high expectations.

00:44:27Michael, are you a big fan of duck?

00:44:29I love duck.

00:44:30I love all types of meat.

00:44:31The Meat Master loves duck.

00:44:38It needs to be coming out with a light pink colour, a bit of a crispy skin.

00:44:44Personally, I don't eat duck.

00:44:46Don't eat duck.

00:44:49However, I'm actually really looking forward to trying the flavours of the curry sauce,

00:44:53because it actually interests me to try and work out what's in it.

00:44:55But Mel's going to be trying the duck.

00:44:59Are you kidding me?

00:45:00Why is she here?

00:45:01How would you score it up?

00:45:02Well, I get Mel's feedback.

00:45:03You can't eat it.

00:45:04You can't taste it.

00:45:05She's not able to judge the dish.

00:45:20Is it only red meat?

00:45:21What do you mean?

00:45:22Is it only, like, red meat's the only thing that you're not eating?

00:45:25Or is it...

00:45:26Red meat and chicken.

00:45:27Do you eat chicken?

00:45:28Yeah.

00:45:29So it's white meat as well.

00:45:30Don't get hooked up on what I'm going to eat or what I'm not going to eat.

00:45:32I promise you, I will do you all justice.

00:45:35Michael needs to just stop talking.

00:45:38I hope I get to eat your duck.

00:45:41Oh, you're shocking, Michael.

00:45:43You really are.

00:45:50Lime leaves for the main.

00:45:52It's a traditional red curry, so we want it to be hot, but not too crazy.

00:45:58We just want a great balance.

00:46:02Thoughts, thoughts, thoughts, thoughts, thoughts, feelings, feelings, feelings.

00:46:05My feelings are good.

00:46:07Mate, the flavour train pulled up at our station.

00:46:11Like it's a red curry.

00:46:13It's meant to be hot.

00:46:14Still hitting.

00:46:15Still hitting.

00:46:16But not too much.

00:46:17No, no, no, still hitting, but it's good.

00:46:18Okay.

00:46:19There's a lot of flavour in that.

00:46:20What's the worst that could happen?

00:46:22Yeah.

00:46:23The worst that could happen is that you've got flavour on your plate.

00:46:26And a lot of heat.

00:46:27Yeah.

00:46:28I'm just checking these ducks, Justin.

00:46:30What I'm most concerned about for our main is getting the duck cooked right.

00:46:34What's that temp at, Will?

00:46:35Temperature, two of the ducks are there.

00:46:37One of them's probably got like another five minutes.

00:46:40So right now we have the duck in the oven and the coconut rice.

00:46:44Rice is ass.

00:46:45It's been in there for 40 minutes, so hopefully it's done.

00:46:48It's still hard and chewy.

00:46:49Ooh.

00:46:50The rice looks like it hasn't even cooked yet.

00:47:03A little bit moist still.

00:47:07We're constantly opening and closing the oven door.

00:47:12So, inconsistent heat.

00:47:14I'm stressed about the rice right now.

00:47:16We'll give it another five.

00:47:17If the rice doesn't cook, the actual grain is still hard and it'll just mess up the whole

00:47:22texture of the coconut rice.

00:47:23It could cost us, man.

00:47:24Um.

00:47:25I'm starting to panic a little bit.

00:47:28It's the first instant restaurant of the competition.

00:47:41And Justin and Will's mane is in a sticky situation.

00:47:45We're just a little bit concerned about this rice because the oven was packed quite full.

00:47:50Mm.

00:47:51Talk to me.

00:47:52Take it back.

00:47:53Okay.

00:47:54Back in.

00:47:55Back in?

00:47:56Mm.

00:47:57Still hard.

00:47:58This bloody door keeps opening.

00:47:59If the rice isn't cooked, it's not going on the fight.

00:48:00Oof.

00:48:01We'll just have to leave it to the last minute.

00:48:05So, Michael, now that you've sort of seen who's who, is there anyone who intimidates you

00:48:20around the table?

00:48:21Hmm.

00:48:22Well, it's definitely not going to be the Happy Meal crew.

00:48:31Wow.

00:48:32Oh, here we go again, Michael.

00:48:38I think you guys are first to go.

00:48:41Oh.

00:48:42No.

00:48:43Oh.

00:48:44Why is that?

00:48:45Experience.

00:48:46I never travel outside of the state of Queensland.

00:48:50You're making assumptions of us because we are so young.

00:48:54But I think you'll see our cooking and our skills and we actually have quite a few skills.

00:48:59Michael is really underestimating us and I can't wait for him to see us cook and really eat

00:49:06his word.

00:49:07And maybe choke on them a little bit.

00:49:08We're here to prove everyone wrong.

00:49:10Are you going to beat him?

00:49:11Yes.

00:49:12Yes.

00:49:13I really hope so because I like your personalities and I want to keep you here.

00:49:18Oh my goodness.

00:49:19Michael has a lot of strong opinions.

00:49:24I think he's really going to be an asset for us in this competition.

00:49:28He's going to run his mouth.

00:49:30He's going to get himself in the shit.

00:49:32We can just sit quietly and enjoy the show.

00:49:35So Jacinta, I've got one last question.

00:49:41Is it about meat?

00:49:44Yes, Michael.

00:49:45Do you want to tell them that you're not going to eat the duck before they serve it?

00:49:49I don't think it's relevant.

00:49:56I feel like it's an assault on meat.

00:50:01Cool because you're the meat man.

00:50:03We get it.

00:50:04We understand.

00:50:05Sorry that we're not the meat man.

00:50:06Is he even listening to what he's saying?

00:50:08So if you spent the day cooking a meal and someone said, I'm not going to eat this, how

00:50:14would you feel?

00:50:16I'm like so baffled this is such a big deal.

00:50:20I wish Michael would just zip it.

00:50:24Welcome to the modern world guys.

00:50:26Why are we talking about me not eating meat?

00:50:28I completely understand that but I think it should still be tasted.

00:50:32Justin and Will deserve to know and if Jacinta doesn't say something, I will.

00:50:43I was about to slice up this duck.

00:50:45Hoping that it's pink and that it's juicy.

00:50:50And that it's still crispy on the outside.

00:50:54Whew.

00:50:55Duck looks good Justin.

00:50:56Yeah man.

00:50:57Really relieved about that.

00:51:01The duck has that perfect pink blush colour and the crispy skin looks amazing.

00:51:09Still not rice.

00:51:10I think I'm up to my eighth rice check right now.

00:51:14Yeah.

00:51:15How much longer do you reckon Justin?

00:51:17I don't know.

00:51:19The only thing stressing me out right now is that rice.

00:51:22Getting a bit disheartened.

00:51:23If the rice doesn't turn out well, I'll be pretty gutted eh.

00:51:30I'm actually really surprised.

00:51:33The most simple element on that plate has tripped us up a bit.

00:51:38Yeah.

00:51:40Oi Justin.

00:51:41Oi.

00:51:42Remember why we're doing all this?

00:51:43We said at the start we're doing it for ourselves.

00:51:44We're doing it for our families.

00:51:46We're doing it for our kids.

00:51:47We've got the bracelets on.

00:51:48So let's just stay focused.

00:51:49We just need to look beyond the rice at the minute.

00:51:51Yeah.

00:51:52Let's get it done.

00:51:53Alright?

00:51:54Oh man.

00:51:55Yeah.

00:51:56Just keep it connected.

00:51:57That's the pep talk I needed.

00:51:58Well done to you.

00:51:59We come through.

00:52:00We come through.

00:52:01Come on.

00:52:02How do you stay so calm?

00:52:03Just stick it to the plan like a game of footy.

00:52:06Alright.

00:52:07Let's focus on what we've got.

00:52:08Yep.

00:52:09And let's just plate it up.

00:52:10Yep.

00:52:12There's enough sauce in there for everyone.

00:52:13Yep.

00:52:14There will be.

00:52:15So each bowl's got to have...

00:52:16Two lychees.

00:52:17Two lychees.

00:52:18Two lychees.

00:52:19Even number of beans.

00:52:20I'm going to start putting the duck on.

00:52:22We've still got the elephant in the room to look at.

00:52:26Alright.

00:52:27Ready for the elephant?

00:52:28Yeah.

00:52:29Okay.

00:52:30That's it.

00:52:31We're pulling the rice out.

00:52:32It needs to be plated up.

00:52:39Thoughts?

00:52:43Call for me.

00:52:44Still a little bit hard.

00:52:46It's not an overly fluffy rice.

00:52:49I reckon by the time we get this all plated and served,

00:52:51it'll be good.

00:52:52Just the process.

00:52:53Yep.

00:52:58Okay.

00:52:59Awesome.

00:53:00Shredded coconut on top of the rice.

00:53:02Which ones are we going to give to the judges?

00:53:04That will go Colin.

00:53:05And that's Manu.

00:53:06Done.

00:53:07Okay.

00:53:08Done.

00:53:09Let's go.

00:53:10Made and served.

00:53:11Made and served.

00:53:12Made and served.

00:53:27Putting that plate down in front of the judges.

00:53:29Even though the rice didn't turn out exactly how I wanted it,

00:53:34the other elements of the dish, I think we absolutely nailed that.

00:53:39Thank you very much.

00:53:40You're welcome.

00:53:41Looks amazing.

00:53:44Here you go.

00:53:50More time like, isn't it?

00:53:51Yeah.

00:53:57Alright.

00:53:58Let's go.

00:53:59Let's go.

00:54:00Let's go.

00:54:01Let's go.

00:54:02Let's go.

00:54:03Let's go.

00:54:31Boys.

00:54:33I can tell you put your heart and soul into this duck, but you weren't here earlier,

00:54:43and there's someone at the table tonight that doesn't eat duck.

00:54:46Oh, shit.

00:54:53I feel mortified.

00:54:55How dare you?

00:54:58Should I give you the heads up?

00:55:00That is not okay.

00:55:03Michael is an idiot.

00:55:04Michael is an idiot.

00:55:05In Sydney, Justin and Will have just served the first main of the competition.

00:55:20But Michael is eager to address his main issue at the table.

00:55:25Boys.

00:55:27There's someone at the table tonight that doesn't eat duck.

00:55:30Shit.

00:55:31Oh, my God.

00:55:32Oh, my God.

00:55:33Like, I love you and I support you, but time and a place and not in front of Colin and Manu, okay?

00:55:40I feel mortified.

00:55:41I feel mortified.

00:55:42How dare you?

00:55:43Just so I give you the heads up.

00:55:44Okay.

00:55:45Okay.

00:55:46Sweet.

00:55:47Thanks.

00:55:48Thanks for that.

00:55:49I was waiting for a duck joke, but there's no joke.

00:55:50No joke.

00:55:51Oh, okay.

00:55:52Oh, okay.

00:55:53Oh, my God.

00:55:54The table went so quiet.

00:55:55You could hear a pin drop in this room.

00:55:56What?

00:55:57I was waiting for a duck joke, but there's no joke.

00:56:00No joke.

00:56:01Oh, okay.

00:56:02Oh, my God.

00:56:03The table went so quiet.

00:56:18You could hear a pin drop in this room.

00:56:21It's like literally I felt like the life had been sucked out of me.

00:56:28The boys deserve to know that they've just served someone a meal that isn't going to be eaten.

00:56:38Thank you gents.

00:56:39Thank you guys. Enjoy.

00:56:41Well that wasn't awkward.

00:56:52Okay, bon appetit.

00:57:09Wow, it was really, really yummy.

00:57:15That flavour, that spice, it was heated.

00:57:19Amazing.

00:57:21Unreal.

00:57:30The coconut rice was a little bit undercooked.

00:57:33But it was overall really good flavourful dish.

00:57:36It's not an attack against meat whatsoever, it's just I don't want to eat it.

00:57:48I am a very happy woman.

00:57:49That was lovely.

00:57:50I just melted in my mouth and it packed a punch, so I'm happy.

00:58:01So I loved that kick.

00:58:02That was amazing.

00:58:03I really liked the lychee.

00:58:04I haven't tried before in a curry.

00:58:05I thought it was more like a dessert.

00:58:06We weren't expecting something so good.

00:58:07If we want to win this competition, we're getting nervous.

00:58:09That's a competition dish.

00:58:10That's a competition dish.

00:58:11What sort of handshake is that?

00:58:12That's one that's one that's never letting go.

00:58:13Jacinta?

00:58:14How was your vegetarian curry?

00:58:15The flavours in the curry were divine.

00:58:16Like, it was beautiful.

00:58:17I love spicy.

00:58:18It was beautiful.

00:58:19I love spicy.

00:58:20It was beautiful.

00:58:21It was beautiful.

00:58:22It was beautiful.

00:58:23It was beautiful.

00:58:24It was beautiful.

00:58:25I haven't tried before in a curry.

00:58:26I thought it was more like a dessert.

00:58:27We weren't expecting something so good.

00:58:28If we want to win this competition, we're getting nervous.

00:58:29That's a competition dish.

00:58:30That's...

00:58:31That's one that's never letting go.

00:58:36Jacinta?

00:58:37How was your vegetarian curry?

00:58:40The flavours in the curry were divine.

00:58:43Like, it was beautiful.

00:58:44I love spicy.

00:58:45And the lychee, great surprise.

00:58:49I love fruits with spicy as well.

00:58:51The duck.

00:58:52I can appreciate it because I can see my food.

00:58:54The crispy skin.

00:58:55They've done a really great job with the pinkness.

00:58:58Because I have eaten it before.

00:59:00So...

00:59:01Well, then why aren't you eating this duck?

00:59:03It just didn't make sense.

00:59:21Justin, I will for your menu serve this red duck curry with coconut rice.

00:59:28We've obviously been doing this for a long time.

00:59:34And we've had so much duck and it's always...

00:59:36I don't know.

00:59:37That duck is always an issue.

00:59:41But...

00:59:44The way you cook the duck...

00:59:47Well done.

00:59:48This was pink, soft, melting in the mouth.

00:59:55The fat was rounded.

00:59:56Crispy skin.

00:59:57Slashed so thinly.

01:00:00I think it was a wonderful curry.

01:00:03A really strong, tasty, flavoursome, ballsy curry.

01:00:09This was not what I was expecting from you two guys.

01:00:14I was expecting a big, rustic, dig it in dish.

01:00:18Mate, you didn't get that big from, you know, eating.

01:00:22That was wonderful.

01:00:23That was beautiful.

01:00:24I loved it.

01:00:25My little negative was the rice.

01:00:29I think it's missing the absorption of the liquid.

01:00:32I think another ten minutes you would have had it perfect.

01:00:36Keep cooking like this and you'll go fire.

01:00:41I'm levitating right now.

01:00:43I'm actually off the ground, fluttering around.

01:00:46Thanks, boys.

01:00:47Cool.

01:00:48See you, everyone.

01:00:49See you, bro.

01:00:52Oh, man.

01:00:53That was what we needed.

01:00:59This is the redemption we needed.

01:01:01Yeah, we needed that.

01:01:02This was like Johnny Farnham on his final tour.

01:01:08Alright, so we got the Cook sisters ready to go.

01:01:10Yes.

01:01:11This one's for us.

01:01:12This is for my dad.

01:01:14Are you ready to start?

01:01:15Okay, let's go.

01:01:16Cook sisters on Waze.

01:01:24Um, Michael?

01:01:25Jacinta.

01:01:27I really want to address what just happened.

01:01:31My whole stomach just dropped.

01:01:33I've never been so embarrassed in my life.

01:01:37That was so horrific for me.

01:01:39The interrupted and made it about me when it's not about me.

01:01:42It's about the boys.

01:01:43And in front of the judges like that.

01:01:46That is not okay.

01:01:48I feel attacked by you.

01:01:50And I really appreciate you just to let it be.

01:01:53That's probably the most demeaning thing that anyone could have done to me.

01:01:56I thought that, you know, you're a grown woman.

01:01:59You can handle a comment at the table.

01:02:02I think you just need to say sorry.

01:02:05Michael, just say sorry.

01:02:07Michael is really digging his own grave tonight.

01:02:09I think he's just still going.

01:02:11He hasn't stopped digging since we got here.

01:02:14I'm a grown woman who came to this competition to win because she's worked her ass off for a very long time.

01:02:19Okay?

01:02:21Grow up.

01:02:22You're the one who's acting like a child.

01:02:25Oof, it bores my blood.

01:02:27I think he's ignorant and I think Riley deserves better.

01:02:31That was horrific for me.

01:02:33Horrific.

01:02:34It was so offensive and so rude that I'm going to find it hard to move on.

01:02:47It's the final course of the night.

01:02:50Dessert.

01:02:51And Justin and Will are hoping their South African doughnuts will hit the sweet spot.

01:02:56I'll get the dough ready here.

01:02:58I'm going to start on the syrup.

01:02:59Alright, cool.

01:03:00I'm channeling my dad tonight as we're making this dessert.

01:03:03Cake Malay cook sister with spice syrup.

01:03:07So I've chucked in eight cardamom pods, two cinnamon sticks, sugar and water.

01:03:12And I'm going to bring this to a boil.

01:03:14I'm going to start working this dough just.

01:03:16Yep.

01:03:18And we're looking for pillows?

01:03:20Square pillows, yeah.

01:03:23I feel like this dish is what is going to ultimately give us that score that we're aiming for.

01:03:28You think so?

01:03:29Definitely.

01:03:30If we could hit 80, I would be unbelievably happy.

01:03:33Yeah.

01:03:34Super stoked.

01:03:36So they have to be super even here.

01:03:39So we're cooking the cook sisters in the deep fryer tonight.

01:03:42I'm hoping to see a fluffy doughnut.

01:03:46Nice and soft on the inside.

01:03:48Not too dense or chewy.

01:03:50Mate, my dad is not going to be happy if we stuff this up.

01:03:54This up.

01:03:59What's dessert?

01:04:00Kep Malay cook sisters with spice syrup.

01:04:05It's actually a type of doughnut.

01:04:07Would you order doughnuts for desserts if you were out?

01:04:09I definitely would not.

01:04:10I wouldn't.

01:04:11I wouldn't.

01:04:12No.

01:04:13I don't think that a doughnut is really a dessert.

01:04:16Definitely not for a competition like this.

01:04:19What's the Greek version of a doughnut?

01:04:21No.

01:04:22No.

01:04:23No.

01:04:24But I envisage thinking about this dessert.

01:04:27I'm seeing that it's really syrupy, rolled in coconut with a bit of lime and lemon syrup.

01:04:35What do you think?

01:04:37I'm with you.

01:04:39What do you think?

01:04:40We're on your floor.

01:04:41I'm thinking that's what's here.

01:04:44Is it exciting?

01:04:48I really love sitting there.

01:04:50Having a chat to Colin and Manu.

01:04:52I mean, come on.

01:04:53Who gets that?

01:04:54That's pretty cool.

01:04:56So what you've tasted tonight, do you think you can beat it?

01:05:00I'll give it a good hot crack though, Colin.

01:05:02I think we're going to give it a crack.

01:05:03We're going to give it a good go.

01:05:05Well, that's great to hear.

01:05:06Because you're next to cook.

01:05:13Opa!

01:05:15Get ready, guys.

01:05:17We're cooking this!

01:05:20We're going to Melbourne.

01:05:21We're going to Melbourne.

01:05:23Goal gets to tick off another city.

01:05:26Your passport's going to be full so quickly.

01:05:30Melbourne's like another universe.

01:05:32I so want to go there and check it out.

01:05:33It sounds amazing.

01:05:35So why are you here?

01:05:36Are you here to prove something?

01:05:38Being on here with Marie, for one, is just, it's a dream come true.

01:05:43But if we win, my mum had a cookbook and she wrote it in her very simple Greek writing.

01:05:50And she wrote all her little recipes in this beautiful little exercise book.

01:05:55That's falling apart.

01:05:57That is literally falling apart.

01:05:59It's just all mummy's recipes in it.

01:06:01And it's now ancient.

01:06:03It's ancient.

01:06:04You know what I mean?

01:06:05It's a little yaya.

01:06:07And I would love to get it published.

01:06:09This competition means a lot to me and my mum.

01:06:12Yeah.

01:06:13I want to do well.

01:06:14Absolutely.

01:06:15We want to do well.

01:06:16Absolutely.

01:06:18I want to do well.

01:06:20350?

01:06:21Yes.

01:06:22Yes.

01:06:23It's time to fry up the Cook Sisters.

01:06:25Yes, sir.

01:06:29Looking for a firm exterior, but we don't want to overcook them.

01:06:34They have to be soft and fluffy inside.

01:06:37Oh, see how it's gotten that real golden-y brown?

01:06:40Yep.

01:06:41That's beautiful.

01:06:42They're starting to rise up.

01:06:43They're nice and brown.

01:06:45We're good to go.

01:06:46Yes!

01:06:48Happy?

01:06:49Alright.

01:06:52This is it.

01:06:53It's time to plan up our final course of the night.

01:06:56To finish off the doughnut, it gets mixed in the syrup.

01:06:59Alright.

01:07:00Tossed in the coconut.

01:07:02And the spice syrup goes on the side with a whipped cream.

01:07:07This is it, man.

01:07:08I can't believe we're here.

01:07:09I can't believe we're here.

01:07:10I'm about to cry, bro.

01:07:13I reckon just looking down at these little bracelets, I reckon that's what's got us there, eh?

01:07:19I really do.

01:07:21My boys are literally everything to me.

01:07:24I think that might be our super power.

01:07:27Having this on my wrist is just a reminder that we can show our kids maybe we can do anything we put our minds to.

01:07:33Column manure?

01:07:34Yeah.

01:07:35Okay, let's go.

01:07:36Ooh!

01:07:37Let's go.

01:07:38Final dish.

01:07:39Ooh!

01:07:47Dessert is served.

01:07:48You're right, Mum.

01:07:51Two courses down.

01:07:52One to go.

01:07:53Let's finish on a high.

01:07:55Thanks, Justin.

01:07:56You want to make it all the way to the finals and win this damn competition.

01:07:57Yep.

01:07:58There you go.

01:08:01Cool.

01:08:02That syrup smells.

01:08:03It looks amazing.

01:08:04It looks quite peculiar.

01:08:05The presentation was a little average.

01:08:06The dessert was a little bit simpler than I would have anticipated.

01:08:12Competition-worthy?

01:08:13I'm not sure.

01:08:14Well.

01:08:15We did it.

01:08:16We did it.

01:08:21The presentation was a little average.

01:08:24The dessert was a little bit simpler than I would have anticipated.

01:08:28Competition worthy? I'm not sure.

01:08:31Well, we did it.

01:08:35With our entree, we dropped the ball.

01:08:52Our mains, we smashed it.

01:08:55I'm just hoping, I'm just hoping,

01:08:59we've done enough to hit our target with dessert.

01:09:05In Sydney South, Justin and Will have just served their South African fried doughnut dessert.

01:09:16Cape Malay cook sisters with spice syrup.

01:09:19And they're hoping they won't score a doughnut from the judges.

01:09:24A lot of pressure is on these boys.

01:09:27Especially after serving a very average entree.

01:09:32Is this a strong enough dessert choice for the boys?

01:09:37Justin and Will, we'll let you know our thoughts on dessert when we give you our scores.

01:09:43Bon appétit.

01:09:47This is spicy.

01:10:00I know, but I like it.

01:10:02First bite, the doughnuts were a little bit dense.

01:10:17It's not super light.

01:10:21Could be a little bit lighter, but I'm getting doughnut vibes.

01:10:24Mmm!

01:10:25I really liked it.

01:10:42I think the boys did a really good job.

01:10:44The elements of the crispiness and the density I really enjoyed.

01:10:48I love them and I soaked those babies in all the syrup.

01:10:52It's just like, it's almost like home and warmth in a plate.

01:10:55It's really nice.

01:10:56I love cinnamon.

01:10:57Like, it's my thing.

01:10:58And I love that syrup.

01:11:00Yeah, I did like the syrup.

01:11:01I thought it was really nice.

01:11:02Bang on.

01:11:03I think Justin and Will have done a really good job.

01:11:06I think they did a great job.

01:11:07I think they've just got enough cinnamon in that and it cuts through beautifully with their beautiful

01:11:12dinner.

01:11:13They should be really proud of themselves.

01:11:14Yeah, they should be.

01:11:15Yeah.

01:11:16It was moorish.

01:11:17I really liked it.

01:11:18I enjoyed it.

01:11:20There you go.

01:11:21She enjoyed it.

01:11:22After a night of controversy and surprising dishes.

01:11:27Oh!

01:11:28Ah!

01:11:29The guest teams will now lock in their scores out of 10 for the first instant restaurant

01:11:37of the competition.

01:11:38For the entree we had the tongue and ceviche.

01:11:41It was a bit average.

01:11:43I actually really liked it.

01:11:45I liked it.

01:11:46It was just lacking a little bit of seasoning I think.

01:11:48Just a bit of seasoning.

01:11:49With the salt.

01:11:50The ceviche.

01:11:51Ceviche.

01:11:52Yep.

01:11:53I feel like it needed more flavour.

01:11:54It needed more salt.

01:11:55Like, I really wanted that burst of, like, flavour in my mouth.

01:11:57For main, we had that red duck curry.

01:12:00Like, mind-blowing, like, in all aspects.

01:12:03I agree.

01:12:04I absolutely loved it.

01:12:05Taste.

01:12:06Texture.

01:12:07Spice.

01:12:08It had a bit of everything.

01:12:09They packed that bad boy with flavour.

01:12:11That was so young.

01:12:12That was like a patty in my mouth.

01:12:14And I really enjoyed the duck.

01:12:16It was so tender.

01:12:17It was beautiful.

01:12:18I really, really loved their duck curry.

01:12:20The duck was cooked beautifully.

01:12:22There were so many flavours.

01:12:23And the duck looked like it was perfectly cooked as well.

01:12:26It had that crispy top.

01:12:27Did you enjoy it?

01:12:28Was it nice?

01:12:29It was amazing.

01:12:30Was it the Cook Sisters?

01:12:31I thought they were okay.

01:12:32I saw everyone else really, really enjoy them.

01:12:35But personally, I just thought they were a little bit dense.

01:12:38Kind of confused at the beginning.

01:12:40But once we had that, like, chewy bread texture with the simple syrup, it was amazing.

01:12:46The dessert was bang on to me.

01:12:47I love the density.

01:12:49Really crispy and the sauce is beautiful when you soaked it.

01:12:51They could have gone a little bit heavier on cinnamon and the flavour.

01:12:55I agree.

01:12:56Okay, so for the school, what are you thinking?

01:12:59Oh, I don't know.

01:13:00Oh, look, you know what?

01:13:02They really did a good job, you know?

01:13:05Yeah?

01:13:06So what are you thinking?

01:13:07I'm thinking...

01:13:08I know about an...

01:13:09Eight?

01:13:10An eight?

01:13:11I was thinking about an eight as well.

01:13:12Yeah, yeah.

01:13:13I think we're going to go with an eight.

01:13:14I think we'll go with an eight.

01:13:15What do we think?

01:13:16What's our score?

01:13:17I'm thinking seven, eight.

01:13:18Okay, I was thinking eight.

01:13:19I think the boys did really well.

01:13:20Yeah, should we lock in seven?

01:13:21Seven, let's lock it in.

01:13:22Yep.

01:13:23Okay, so let's lock in for Justin and Will's restaurant, a solid seven.

01:13:26Mm-hmm.

01:13:27Okay, ready?

01:13:28Three, two, one.

01:13:29Seven.

01:13:30Perfect.

01:13:31Locking in a seven.

01:13:32All right, let's go face the music.

01:13:33Let's go.

01:13:34Walking out for our final scores.

01:13:35We're feeling nervous.

01:13:36Hey.

01:13:37We're the first team to cook.

01:13:38So we really want to set the benchmark.

01:13:39I'm hoping we have done enough to get 80 and above.

01:13:44Justin and Will are first team to cook.

01:13:46Boys, thank you for welcoming us into your home and into your restaurant, where we're tropic

01:13:59like it's hot.

01:14:03First team to cook, boys thank you for welcoming us into your home and into your restaurant

01:14:10where we're tropic like it's hot.

01:14:16It's time for the scores.

01:14:19The guest teams have given you a combined score of 37 out of 50.

01:14:31Wow, that is wicked, yeah, I'm really stoked for that.

01:14:43And now it's our turn, we'll score each dish out of 10.

01:14:48Gents, for Entrez, you served us Ota Ika with Tower Crisps.

01:14:54The crisps were nice and crispy, love the ceviche but I was missing a little bit of confidence,

01:15:03a little pinch of salt and a bit of love.

01:15:06Would have loved a little hint of chilli in there and I would have added a little bit

01:15:12of acids to your ceviche mix and that would have elevated that dish to a 10.

01:15:22So there's potential there.

01:15:23To a 10.

01:15:24Yeah.

01:15:25For your dish tonight, I score you a six.

01:15:32The score I'm giving you for your Entrez is a six.

01:15:38Fair.

01:15:39That's a fair call.

01:15:40Yeah.

01:15:41We were just being too cautious.

01:15:42Yeah.

01:15:43We'll cop that.

01:15:44Yeah.

01:15:45Main course, red duck curry with coconut rice.

01:15:49The duck was cooked beautifully, the skin was crisp, the meat was pink.

01:15:54You had that beautiful spiciness to the sauce.

01:15:58Just the rice was a little chalky for my liking, but what a great main course.

01:16:06The score I'm giving you for your main course is a nine.

01:16:12A near perfect dish for me.

01:16:16Near perfect.

01:16:17So for your main course tonight, I score you a nine.

01:16:28I'm super stoked on that.

01:16:29What a feeling.

01:16:30Two nines first up.

01:16:31That's huge.

01:16:32Yeah.

01:16:33If we nailed that rice, we would have walked out of there with a 10.

01:16:37Four desserts.

01:16:38Kemp Malay Cook Sisters with Spice Syrup.

01:16:42I've had one without the syrup and I thought a little bit doughy, a little bit heavy, maybe

01:16:49not fluffy enough until I dunk them into the syrup, which made them a little bit softer

01:16:57to eat.

01:16:58And all I could taste was a lot of the sugar but not enough of the spice.

01:17:03I think the syrup, you could hit it with the star anise and maybe a bit more cinnamon,

01:17:07a bit of nutmeg and maybe a little bit of lemon juice just to cut through a little bit

01:17:10of the sweetness.

01:17:11It wasn't a bad dessert, but we could really lift the elements on it to get it up there.

01:17:16For your dessert tonight, I score you a six.

01:17:24The score I'm giving you for your dessert is a six.

01:17:29That's a bit of a kick, but I'm stoked we got to serve them.

01:17:32It's something they've never had before.

01:17:33Yeah, regardless of the score.

01:17:35So, Justin and Will, that gives you a grand total score of 79.

01:17:43Hey, we got close enough, man.

01:17:50We got close enough to be able, so I'll take that.

01:17:5579?

01:17:57Good on you guys.

01:17:59Well done.

01:18:00These guys nailed it.

01:18:01They nailed it.

01:18:02Now we have to nail it, Marie.

01:18:04That is putting pressure on us.

01:18:06That is, I would say, a very, very strong state.

01:18:13With an impressive score of 79, Justin and Will have set the bar high for their competitors.

01:18:20There are five more instant restaurants to go in this round.

01:18:25Okay, boys.

01:18:26Great start to the competition.

01:18:28Next, we're heading to Melbourne.

01:18:30Mum and daughter and Anne-Marie.

01:18:32Let's go.

01:18:34Let's go.

01:18:35I hope to get better.

01:18:36Do you hope to get better than 79?

01:18:37I hope.

01:18:38We're hoping that we could pray.

01:18:41Good night.

01:18:42Good night.

01:18:44Good night.

01:18:46Good night.

01:18:47Let's go.

01:18:48Ooh.

01:18:49Let's go.

01:18:50Next time.

01:18:51We're in Melbourne.

01:18:52As Greek mother and daughter, Anna-Marie.

01:18:53I'm pretty confident, Colin.

01:18:54Pretty confident.

01:18:55Finger licking beautiful.

01:18:56Cook from the heart.

01:18:57The first recipes my mum ever taught me.

01:18:58I just know mum would be so proud.

01:18:59She'd say, Anna-Marie, that's beautiful.

01:19:00There you go.

01:19:01This was banging.

01:19:02Absolutely delicious.

01:19:03We nailed it.

01:19:04But...

01:19:05Oh my God.

01:19:06Will a chance at triumph turn into a Greek tragedy?

01:19:07You did not let me down, okay?

01:19:09I did.

01:19:10And the knives come out.

01:19:11Why are you going to say this?

01:19:12As Mel and Jacinta, Mel and Jacinta,

01:19:13the first recipe of the cook from the heart.

01:19:15The first recipes my mum ever taught me.

01:19:16I just know mum would be so proud.

01:19:17She'd say, Anna-Marie, that's beautiful.

01:19:18There you go.

01:19:19This was banging.

01:19:20Absolutely delicious.

01:19:21We nailed it.

01:19:22But...

01:19:23Oh my God.

01:19:24Will a chance at triumph turn into a Greek tragedy?

01:19:26You did not let me down, okay?

01:19:27I did.

01:19:28And the knives come out.

01:19:29Why are you going to say this?

01:19:30As Mel and Jacinta,

01:19:33fight back.

01:19:34Calling me a bitch and tucking me with a knife,

01:19:36not aggressive.

01:19:37Yes.

01:19:38Like...

01:19:39Get alive.

01:19:40I feel like you guys are both absolute sooks, eh?

01:19:42No!

01:19:43Going head to head with an idiot.

01:19:45You can only take so much.

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