My Kitchen Rules Season 15 Episode 6

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Transcript

00:00:01Previously, our youngest cooks, Loll and Lil, were on a mission.

00:00:07We want to prove everyone wrong that age is just a number.

00:00:09Yeah, let's show them.

00:00:11However, their dreams of a perfect pastry

00:00:15Something smells burnt.

00:00:17turned into a nightmare.

00:00:19It's black.

00:00:20We are devastated.

00:00:22Sending them to the bottom of the leaderboard

00:00:25while Justin and Will remain at the top on 79.

00:00:30But throughout every instant restaurant, one team have raised eyebrows.

00:00:38As a nutritionist, obviously, I do eat a little bit healthier.

00:00:42Do you eat meat?

00:00:43Personally, I don't. I'm all about just eating real food.

00:00:47Nutrition, real food.

00:00:50Oh, my God.

00:00:52Obviously, you need meat. It's clear.

00:00:54So, I think they're going home.

00:00:56My goodness.

00:00:57We can't wait to shut them off.

00:01:00Tonight, we're in the elite eastern suburbs of Sydney.

00:01:05Wow.

00:01:06Where Mel and Jacinta...

00:01:08I think it's good.

00:01:09So, everyone's going to be surprised.

00:01:10Look to serve up the meat master.

00:01:12A healthy dose of karma.

00:01:15For the final instant restaurant of round one.

00:01:19I can't believe Mel and Jacinta,

00:01:21I've got such a meaty dish on the menu.

00:01:24Perfect. It tastes good.

00:01:25But...

00:01:26I would love if we were the meat masters.

00:01:29We're going to get tense.

00:01:30With a beefed-up attack...

00:01:32You know what? I'm going to see how the meat's getting cooked.

00:01:36Michael is more unhinged than I imagined.

00:01:39Oh, my God.

00:01:40What kind of meat are we cooking?

00:01:42Get the f*** up.

00:01:43Have they bitten off?

00:01:45No.

00:01:46More than they can chew?

00:01:47I am freaking out.

00:01:49Definitely feeling the heat.

00:01:51At the end of the night,

00:01:53one team will leave the competition.

00:01:57It's setting in that we might be going home.

00:01:59Very sad to say, you have been eliminated.

00:02:03Then, our remaining teams come face-to-face

00:02:09with three new teams of gatecrashers.

00:02:13Do you think they're better than you?

00:02:15We're here to crash the party.

00:02:17And we have a few secrets up our sleeve.

00:02:20They need to be put in their place.

00:02:22I think we're going to have a lot of fun.

00:02:33In Sydney's well-heeled eastern suburbs,

00:02:38feisty cousins Mel and Jacinta

00:02:40are warming up to host the final instant restaurant of this round.

00:02:44Such a beautiful morning, hey?

00:02:46Oh, I love starting the day like this.

00:02:48At the end of the night,

00:02:49the team on the bottom of the leaderboard

00:02:51will be eliminated.

00:02:54Today's the day.

00:02:55The last restaurant.

00:02:56Oh, my God.

00:02:57Have they saved the best for last?

00:02:58No, they have.

00:03:00We've had five instant restaurants

00:03:02where we've had a lot of comments about our food

00:03:05and our beliefs.

00:03:06So this is our chance to prove

00:03:07that healthy, beautiful food can be delicious.

00:03:10And I deserve to be here even if I don't eat meat.

00:03:13Let's focus on ourselves,

00:03:15put all of this rubbish

00:03:17that's been going on around the table to bed.

00:03:19And I think they're all going to eat on the pie.

00:03:21Let's do this.

00:03:22Let's do this.

00:03:23Woo!

00:03:24Given Jacintec doesn't eat meat tonight,

00:03:27I'm expecting not much protein,

00:03:29lots of salads,

00:03:30lots of fresh vegetables,

00:03:31and maybe even a smoothie for dessert.

00:03:34Mmm.

00:03:37All right.

00:03:38Mel and Jacinta now have less than five hours

00:03:41before the guest teams arrive

00:03:43for their instant restaurant.

00:03:45So this is the last instant restaurant of these friends.

00:03:48So who's going home tonight?

00:03:49Either Lauren and Lil or Mel and Jacinta.

00:03:52If I'm honest, like, I am nervous

00:03:54just because there's been so much heat fired at us.

00:03:58However, we do what we do best.

00:04:01Healthy, delicious food that tastes good.

00:04:03And we just woo everybody.

00:04:06And they're going to be surprised.

00:04:10Hopefully we find out what real food is tonight.

00:04:13Hopefully it delivers.

00:04:14Hopefully it's tasty like they said it's going to be.

00:04:16Also, but hopefully not.

00:04:17Because we want to stay.

00:04:18Yeah.

00:04:19Woolies.

00:04:20Yes.

00:04:21Okay.

00:04:22All right.

00:04:23We need a lot of cauliflower.

00:04:24For entree, we're making bang bang cauliflower

00:04:25with spiced cashew sauce and pickled cucumber.

00:04:29Cauliflower.

00:04:30Yes.

00:04:31It's the hero of the entree.

00:04:32I like the sound of this.

00:04:33I like, I love cauliflower as a good vegetarian entree.

00:04:37Bang bang cauliflower.

00:04:38It's crumbed.

00:04:39So you want more cauliflower than crumb

00:04:42because sometimes it gets a bit cakey.

00:04:44Oh, that's a really pretty one.

00:04:46Tonight, the only expectation that I do have

00:04:49from Mel and Jacinta is to have some real food.

00:04:54Tofu.

00:04:56Okay, so silken tofu.

00:04:58I'm going to go for the silken so it's just really light.

00:05:00For dessert, we're making tofu moka mousse

00:05:03with coffee liqueur and coconut sauce.

00:05:06Now, silken tofu is the hero for the mousse.

00:05:09Yes.

00:05:10Tofu in dessert, don't get too alarmed.

00:05:12It's been done before and it works.

00:05:15I think the only thing that could go wrong with this dish

00:05:17is making sure it's nice and light and fluffy.

00:05:29Mel and Jacinta have just under four hours

00:05:31to set up their instant restaurant

00:05:33and get prepping before their guests arrive.

00:05:36Hey.

00:05:37This dress is painful.

00:05:38Can't run with these glasses.

00:05:40Oops.

00:05:41The name of our instant restaurant is...

00:05:43Beverly Social.

00:05:44Welcome to 2025.

00:05:46Exactly.

00:05:47All right.

00:05:48Let's do it.

00:05:49Beverly Social is inspired by our LA trip.

00:05:53Bit of a play on words.

00:05:55Yeah.

00:05:56We love the Beverly Hills,

00:05:57like the glitz and glam of Beverly Hills Hotel.

00:05:59Totally, right?

00:06:00We really love the vibes, the beautiful restaurants

00:06:02and we really wanted to bring that back to Sydney.

00:06:05This is really coming together.

00:06:07Yeah, I was feeling like we need to bring a bit of that bougie class.

00:06:10Exactly.

00:06:11Took the words right out of my mouth.

00:06:12There's a lot more pressure being the last team.

00:06:15But if you have tasty food, you will score well.

00:06:18The score to beat is 64.

00:06:20I'm not even worried about that.

00:06:22I'm thinking we are like above 79, which is on top of the board.

00:06:27Yeah, I feel like the 60s aren't even...

00:06:30I don't think they're a thing for us, Mel.

00:06:32I mean, dream would be 86.

00:06:33Well, it would be, yeah.

00:06:34Apparently, 86 is a bad number though.

00:06:3688.

00:06:37Okay.

00:06:3888.

00:06:43God, I'm so nervous now that we're in here.

00:06:45You know what?

00:06:46We've done this a million times before.

00:06:47Let's pretend we're cooking for our friends.

00:06:49Yeah.

00:06:50Because obviously we don't have friends at the table.

00:06:51Tonight, Mel and I really want to bring the food that we love to cook.

00:06:55We know we're good at.

00:06:56It's healthy, nutritious.

00:06:58Delicious.

00:06:59It's almost a tagline.

00:07:00Healthy, delicious and nutritious.

00:07:02And we're hoping to surprise people by using ingredients that are not expected.

00:07:09So I'm just going to cut the beef, get it into chunks.

00:07:12For Mel and I, we're cooking braised beef with black rice, lime and corn salad and coconut roti.

00:07:18The meat thing I think is going to throw everyone off because we have so much talk about meat all the time.

00:07:23They're not going to think that we're going to just straight away have like beef on the table.

00:07:26So I'm using brisket because it's got really good flavour when you slow cook it.

00:07:32So there's meat on the main course.

00:07:34Jacinta doesn't eat meat.

00:07:36But I think if you want to keep the rest of the teams on side, you have to give them some meat.

00:07:40So with this beef, I'm just going to sear it on the pans and we're going to bake it for about, you know what?

00:07:45Probably about three hours.

00:07:46If we don't braise the beef enough, it's going to be too hard and chewy.

00:07:50If we over braise it, it's too soft.

00:07:52I'm glad that I'm helping with the meat dish.

00:07:54Yes, so you can shut Michael up, hey?

00:07:57Yeah, since he doesn't think I can even cook meat.

00:08:00Or be around it.

00:08:01Or be around it.

00:08:02Because he would get so offended and upset, hey?

00:08:04We would love that title if we were the new meat masters.

00:08:07But I'm pretty over talking about meat.

00:08:10I dream about meat now.

00:08:11I literally last night had a dream about meat.

00:08:13Obviously later when I'm cooking it, I'm going to taste everything to make sure that the flavours are right.

00:08:18I'm the time boss tonight because there's so much to do and we really want to be super on top of everything.

00:08:25I'm just going to wrap it in foil so that locks in the moisture.

00:08:29Oh my god, babe, you got it in.

00:08:31Yeah.

00:08:32Tonight I'm expecting a beautiful vegetarian experience, but I'm still feeling like I'm going to go home and have to order some food after.

00:08:40I'm going straight to Uber Eats.

00:08:44Now, I'm going off a lot of memory here with this dessert, but I reckon if we try this as we go along, I think it's going to taste amazing.

00:08:51For dessert tonight, we are making tofu mocha mousse with a coffee liqueur and coconut sauce.

00:08:58Oh, look how thick and creamy that is.

00:09:00Woo!

00:09:01Amazing.

00:09:03No worries.

00:09:04Woohoo, that looks delicious.

00:09:06My biggest concern with the dessert is that it's a little bit out of the box, it's not traditional.

00:09:11However, it's quite decadent.

00:09:13Okay, now we need to get into those glasses and then we'll get that set.

00:09:16Yep.

00:09:17And then we go and start the entree.

00:09:19Oh my god, that looks so good.

00:09:21Woohoo!

00:09:22I just hope that we've got enough and if we don't have enough, Michael misses out.

00:09:25Mel and Jacinta are cooking tonight.

00:09:35Hopefully they're not sooking tonight.

00:09:37If so, see you Mel and Jacinta.

00:09:40We're still in first place.

00:09:42Undefeated.

00:09:43Do you reckon Mel and Jacinta have got the goods or what?

00:09:46Let me think about it.

00:09:47Hmm.

00:09:48Nah.

00:09:49Bye, Felicia.

00:09:52We need to come back tonight.

00:09:56We're at the bottom, so hopefully, yeah, we'll see.

00:10:00The bottom of the leaderboard is not where we wanted to be.

00:10:03We've given up a lot to be here and it would mean so much to us to stay in the competition.

00:10:09Everyone said we were going home first, so it is not a nice feeling at all.

00:10:12No.

00:10:17They're here.

00:10:18We need to get these into the fridge.

00:10:21Yeah.

00:10:22I'm going to vomit.

00:10:23I need a second.

00:10:24My brain's gone.

00:10:26The teams are here.

00:10:27I literally felt like we were in the kitchen for five minutes and all of a sudden that

00:10:31we finished our prep time.

00:10:32It's like...

00:10:33Yeah.

00:10:34What?

00:10:35I'm definitely feeling the heat.

00:10:37Okay, let's go answer.

00:10:38Yeah.

00:10:39And then let's come back in and let's get the entree started.

00:10:42It felt awkward.

00:10:43Mel and Jacinta were definitely giving fake hugs and I don't think they wanted us to be

00:11:03there.

00:11:04Love to see you.

00:11:05You've been fantastic.

00:11:06Big hugs.

00:11:07I love it.

00:11:08Hello.

00:11:09Love to see you.

00:11:10You too.

00:11:11Come in.

00:11:12Oh my gosh.

00:11:13Oh look.

00:11:14Oh my god.

00:11:15Very nice.

00:11:16All the cactus.

00:11:17This is beautiful.

00:11:18Love the green.

00:11:19Wow.

00:11:20Wow.

00:11:21I really don't know what vibe this is.

00:11:23I noticed that there was cacti on the table.

00:11:26Why?

00:11:27Because they're spiky or we're spiky?

00:11:28They're spiky.

00:11:29Ah.

00:11:30Woo.

00:11:31Welcome.

00:11:32Tonight you guys are invited to the new exclusive restaurant in the eastern suburbs of Sydney.

00:11:45Beverly Social.

00:11:46See outside.

00:11:47Tonight we really wanted you to experience the Beverly Hills High Life.

00:11:52In our eyes you are all VIP despite what might have played out for us over the last

00:11:58few restaurants.

00:12:00I have no idea how Michael's been invited tonight.

00:12:03Yeah.

00:12:04I think maybe he's jumped the back fence.

00:12:07So we hope you enjoy the vibes and the food and the drink.

00:12:12Make yourselves at home.

00:12:13Enjoy the beautiful ambiance and we will see you soon.

00:12:15Yay.

00:12:16Amazing.

00:12:17Ready?

00:12:18Let's do it.

00:12:20When I'm thinking Beverly Hills and health food, I'm thinking salads with the side

00:12:26of Ozempic.

00:12:27For our last instant restaurant, we've been through the highs, we've been through the

00:12:32lows.

00:12:33Hopefully Mel and Jacinta's food flows.

00:12:35Yay.

00:12:36Cheers.

00:12:37Nice.

00:12:38Cheers.

00:12:39Cheers.

00:12:40Cheers.

00:12:41Cheers.

00:12:42Yeah.

00:12:43So if Mel and Jacinta can't really handle, you know, some of the drama at the table,

00:12:47how do you think they're going to handle the kitchen?

00:12:48Cool.

00:12:49Yeah, it's going to be interesting.

00:12:50It's, I don't think very well.

00:12:51Yeah.

00:12:52Yeah.

00:12:53If you can't handle the heat out here, you can't handle it here.

00:12:55It's way worse in there.

00:12:56It's way worse in there.

00:12:57We've all been there.

00:12:58Yeah.

00:12:59Absolutely.

00:13:00So they're definitely going to go through it.

00:13:01Mel and Jacinta do shut the yuppie yuppie for a little bit and actually cook and they have

00:13:06some skill.

00:13:07I think we're all going to be super surprised, but technically it's possible for them to come

00:13:11out of this alive.

00:13:13Michael, describe your relationship with Jacinta.

00:13:16I would say it's a hate-hate relationship where all the hate is coming against me because

00:13:23I'm a loving person.

00:13:24Oh, yeah.

00:13:25Sure, yeah.

00:13:26Okay, Michael.

00:13:27We don't see eye to eye all of the time or any of the time, but I'm very honest and open

00:13:33about the food that I eat at the table.

00:13:35I will critique the food that's put in front of me, whether it's vegetarian, vegan, or it

00:13:40has no titles.

00:13:41No titles?

00:13:42No titles?

00:13:43Yeah.

00:13:44I've not heard that.

00:13:45I've not heard it.

00:13:46What does no title mean?

00:13:47Michael's asking Jacinta what she eats and she's like, I don't want to label myself.

00:13:51I've got no title on how I eat or what I eat.

00:13:54Okay.

00:13:55So she's not a vegetarian, she's not a vegan.

00:13:57So there's no title.

00:13:58That's right.

00:13:59Okay.

00:14:00Let's be real here.

00:14:01Jacinta's dietary requirements, where do we begin?

00:14:03No butter.

00:14:04She doesn't eat meat.

00:14:06Except for fish.

00:14:07When she feels like it.

00:14:08We're confused.

00:14:09Very confused.

00:14:10No dairy.

00:14:11No gluten.

00:14:12Only when they feel like it, but it's not good for you.

00:14:14It's not about what it tastes like, it's about how it makes you feel afterwards.

00:14:18Not pescatarian.

00:14:19She used to eat meat, but she doesn't eat meat now.

00:14:22No vegetarian.

00:14:23And no clue.

00:14:24It's very draining.

00:14:25Do you reckon she's actually just a fussetarian?

00:14:28A fussetarian.

00:14:29And you could be onto something.

00:14:31Maybe.

00:14:32He's a fussetarian.

00:14:33He's a fussetarian.

00:14:34He's a fussetarian.

00:14:35He's a fussetarian.

00:14:36That's what we should have been calling her from the start.

00:14:38Yeah.

00:14:39Don't worry about this pescatarian, vegetarian business.

00:14:40Yes.

00:14:41She's just a full fussetarian.

00:14:42She is.

00:14:43That is one of the greatest things I've ever heard.

00:14:48Coming up.

00:14:49Let's do it.

00:14:50Okay.

00:14:51Woo.

00:14:52Can the feisty cousins.

00:14:53Woo.

00:14:54It's going to be really important that that meat is cooked really well.

00:14:57The meat master's getting some meat.

00:14:59Take on the meat master.

00:15:01That's not their department.

00:15:02Stay in your lane.

00:15:03You know what?

00:15:04I'm going to go check on the beef.

00:15:06Are you?

00:15:07Are you?

00:15:08Wait, are you going in there?

00:15:09Michael is more unhinged than I imagined.

00:15:12Hey.

00:15:13It's Ginger.

00:15:14What's going on and out?

00:15:15What?

00:15:16Who the hell invited him into the kitchen?

00:15:17With elimination on the line, there's no room for error.

00:15:22It looks beautiful.

00:15:23That was stunning.

00:15:24We could be going home.

00:15:26It's terrifying.

00:15:27I am so nervous now.

00:15:29Now I...

00:15:57Oh my God!

00:15:58There you are!

00:15:59Got the goosey.

00:16:00Yeah.

00:16:01Okay.

00:16:02Are you good?

00:16:03This is the moment.

00:16:04Woo!

00:16:05Okay.

00:16:06Woo!

00:16:07Okay.

00:16:08Everything's okay?

00:16:09Everything's okay.

00:16:10We're good.

00:16:11Let's go!

00:16:12Let's go!

00:16:13Hi, bonsoir!

00:16:16Hi, bonsoir!

00:16:17Hi, we'll get to your restaurant.

00:16:19Yes, I love it.

00:16:20How are you?

00:16:21Welcome.

00:16:22Nice to see you.

00:16:23Hello.

00:16:24Hello, welcome.

00:16:25Nice to see you too.

00:16:26Nice to see you too.

00:16:27Let's do this.

00:16:28Looking good.

00:16:29Welcome to the Eastern Suburbs.

00:16:31Woo!

00:16:32Yay!

00:16:33Yay!

00:16:34Hello, hello.

00:16:35Hello.

00:16:36How are you?

00:16:38How are we all?

00:16:39Good.

00:16:43Welcome everyone to the exclusive new restaurant of the Eastern Suburbs in Sydney, Beverly Social.

00:16:50So, Mel and I both travelled to LA this time last year and it was a beautiful experience

00:16:55for us.

00:16:56We got to enjoy the rooftop bars, the beautiful light food and we wanted to bring that experience

00:17:02to you guys.

00:17:03So, basically what we experienced in LA we put into the dishes and into the ambiance tonight.

00:17:08So, we hope you enjoy this because this is us and what we love to do with our friends.

00:17:14I have never seen anything like this in Beverly Hills.

00:17:17Maybe I didn't go to the VIP party that they go to but this is desert with some pink and green.

00:17:25Well ladies, there's definitely been a buzz around you two.

00:17:29A little bit.

00:17:30A lot of pressure.

00:17:31A little bit.

00:17:33What's on the menu?

00:17:34So, in LA, being invited to parties is all about the exclusive last minute invite.

00:17:40So, as you can all see, you've got a phone on your table.

00:17:45If you would like to pick them up, the menu will be revealed in a few seconds.

00:17:54Sound like a text off a cheap phone.

00:17:56I'm not going to lie, I'm pretty underwhelmed.

00:17:59Who are you texting, Bailey?

00:18:01Um, I'm just letting our friends know not to bother turning up to this exclusive party.

00:18:07So, tonight for entree you'll be having bang bang cauliflower with spiced cashew sauce and pickled cucumber salad.

00:18:16Yum, yum, yum.

00:18:17I'm a big cauliflower fan and I love cashews.

00:18:19I would actually order this on a menu if I was out.

00:18:21So would I.

00:18:22For main, you will be having braised beef with black rice, lime and corn salad and coconut roti.

00:18:29What the?

00:18:31That is a bizarre, bizarre choice of a main.

00:18:35I can't believe Mel and Jacinta have got such a meaty hearty dish on the menu when they're obviously going to be lacking in experience.

00:18:43That's not their department, stay in your lane.

00:18:45And for dessert, you'll be having tofu, mocha, mousse with coffee liqueur and coconut sauce.

00:18:54There's way too many flavours in this.

00:18:56It's a little bit over the top, but do you know what?

00:18:59That is Mel and Jacinta.

00:19:00That is Mel and Jacinta.

00:19:01Well, it all comes down to this.

00:19:04Tonight is the final instant restaurant of the round.

00:19:08And as we know, Lal and Lil, you guys are at the bottom of the leaderboard with, I would say, a decent score of 64.

00:19:17Yes.

00:19:18Mel and Jacinta.

00:19:19That's the score to beat.

00:19:22How do you feel about that?

00:19:24I still feel like we could get higher than that score.

00:19:28Everything so far is going to plan.

00:19:30So, yeah, I'd like to get higher than that.

00:19:34Sorry about that, Lal and Lil. You'll be going home.

00:19:37We'll see.

00:19:39We don't want to go home.

00:19:40We're here to win this competition and we are going to be stressing out until, I think, the very last minute.

00:19:46Yeah.

00:19:47We'll see you soon, ladies. Thank you.

00:19:52If Mel and Jacinta deliver on this, oh, Lal and Lil better watch out.

00:19:56I think they, yeah, they should start to worry.

00:19:59Absolutely.

00:20:03This cauliflower is for the entree.

00:20:07For entree tonight, we are making bang bang cauliflower with spiced cashew sauce and pickled cucumber.

00:20:14It's inspired by a trip to LA where we first tried it.

00:20:16It's a really simple dish, but also it can really pack a punch and have lots of flavour.

00:20:21So, this is for the batter.

00:20:22Oh, my goodness. Okay.

00:20:23So, you really want like an airy, we want it really thin, so just keep going.

00:20:27So, keep whisking.

00:20:28Oh, right, so.

00:20:29Yeah.

00:20:30So, it's kind of like pancakes.

00:20:31Oh, sorry.

00:20:32It's okay.

00:20:33My biggest concern with the entree would be the battering of the cauliflower.

00:20:39We want it to just be thin enough and just coated enough that it still tastes like cauliflower with a batter around it.

00:20:45We want it to do five per seven, but we might be able to do a little bit more.

00:20:48But I think that might be enough.

00:20:49Okay.

00:20:50And then I can get it into the air fryer.

00:20:52Cauliflower is a very underrated vegetable.

00:20:55It actually takes on a lot of flavour and it's got that fibre as well.

00:21:00So, you do feel quite satisfied as you would having a heavy meat meal.

00:21:04I just like the fact that it's high in protein.

00:21:06Michael would be happy at the table.

00:21:08So, I'm actually hoping we can change his mind on having more variety in his diet.

00:21:12What do you reckon?

00:21:13Oh, yeah.

00:21:14Absolutely.

00:21:19Michael, so you've been looking forward to this dinner, haven't you?

00:21:21I have, yeah.

00:21:22Really looking forward to it.

00:21:23What was your expectation before you read the menu?

00:21:25I was expecting more of a vegetarian, pescatarian type menu, but I've been pleasantly surprised.

00:21:33So, bang bang cauliflower, talk to me.

00:21:35What do you reckon it is?

00:21:36This is the exact dish I would order if I went out to a rooftop bar with a group of vegetarians.

00:21:49I've got really low expectations, but at the end of the day, what are you trying to do with bang bang cauliflower?

00:21:54You're trying to trick people into thinking it's chicken.

00:21:57Bang bang chicken.

00:21:58They're having fun out there at least, that's great.

00:22:01We just hope it's not at our expense, but...

00:22:02Yeah, I hope they're not giving us shit, basically.

00:22:05We're going to actually give them some extra spice cashew sauce, because we feel like our sauce is killer.

00:22:11With our entree, it's very much the strongest dish to start with, because we're showing everybody healthy, nutritious food, and we're proud of that.

00:22:19The reason we're nervous, slightly, is because our palate is very different to everyone else's.

00:22:24That's the short of the long.

00:22:25Do you agree, Mel?

00:22:26Yeah, exactly right.

00:22:27I'm really hoping that the judges really appreciate our food for the flavour.

00:22:33Judgment Day, Mel.

00:22:34Who do you say?

00:22:35It's us on a plate Judgment Day.

00:22:37I am a bit worried about the Michael and the Baileys and the Marias, but I am pretty confident in what we're putting out there right now.

00:22:45Let's do it.

00:22:46High five.

00:22:47Let's go.

00:22:48What have we got to lose?

00:22:49Entree is served.

00:22:53Entree is served.

00:23:08when I look at the entree I get really nervous this looks like a dish that could possibly beat

00:23:27out my pleasure and Michael so some heavy protein for you enjoy she felt the need to tell me that

00:23:38there was protein in this meal which I couldn't identify maybe she was trying to throw me off the

00:23:43cauliflower scent

00:23:57I am freaking out tonight the menu really does showcase how we like to eat our food

00:24:07and we're serving a vegetarian entree so it's a little bit of a risk

00:24:13in Sydney's health-conscious eastern suburbs feisty cousins Mel and Jacinta hope their

00:24:26vegetarian entree will pack a punch

00:24:28for entree tonight we are serving bang bang cauliflower with spiced cashew sauce and pickled cucumber

00:24:35it might not be to everyone's liking but you've got your crunch you've got your creamy sauce

00:24:41it's actually a beautiful pairing I love it

00:24:56thank you ladies take a quick break we'll call you back soon thank you thank you

00:25:00I'm finding this entree really tasty so it makes me a little bit nervous to see what everyone else thinks because if I think it's okay that's not a good start no

00:25:15thank you

00:25:27thank you

00:25:31all right we're going to start with Marie because she seems to be enjoying herself over there

00:25:40I finished it I loved it

00:25:42me too

00:25:43I actually really enjoyed it I liked the kick I loved the crunch

00:25:46I actually don't have anything negative to say about it

00:25:48I don't like cashews but that sauce was lovely enjoyed it I liked it I thought the the cashew sauce had a nice kick to it but my cauliflower it was mainly crumb that couldn't taste the cauliflower at all but yeah overall it's okay

00:26:08your counterpart does not I don't think share the same thoughts no no I do not share the same thoughts as well I think when cauliflower is the star of the dish you should be able to taste it I literally just tasted crumb I like the flavors of ours a lot better

00:26:22I think they've done exactly what every vegetarian inspires to do it try and create a dish it tastes like it's meat and like if I had my eyes closed I would think that that could potentially be chicken

00:26:33I like it I like it I like it because it had a lot of flavor I really love the texture it was actually quite enjoyable

00:26:41it's a little bit disheartening that Michael likes the entree considering he is the meat man and there's no meat on this dish at all

00:26:48makes me a little bit nervous because it sounds like it could be a pretty strong entree

00:26:54Mel and Jacinta for entree you served bang bang cauliflower with spiced cashew sauce and pickled cucumber

00:27:08now what did you promise us that you would serve us the last few dinners flavor

00:27:16so you offered favor take on your first dish of the night the cashew sauce is smooth and delicious and nutty and sweet and yummy but the main ingredient of the dish was hidden by everything else

00:27:35the whole crumbing and the battering of the cauliflower has totally disintegrated any flavor of the cauliflower because it's so small

00:27:44I want to taste the cauliflower I love ordering a vegetarian dish but for me the star was the sauce carried a lot of flavor that was stunning

00:27:54good start but you could have made the cauliflower shine a lot more and that would have been a great dish

00:28:01to be honest having that good feedback by feeling good they enjoyed it the flavors are there you just couldn't really taste the cauliflower

00:28:09so we've got main course coming up what could go wrong nothing at all absolutely nothing nothing nothing at all

00:28:19thank you ladies thank you very much

00:28:26so after that who would you say is ahead should lol and lil be nervous at this stage

00:28:33i feel like this dish was more elevated and more flavorsome and i think it is a better entree than what was served at your instant restaurant

00:28:43mm-hmm awesome

00:28:44after entree i think that the girls are ahead they had more flavor definitely thank you

00:28:49they both packed like a lot of flavor but i'm gonna be honest for me like i've definitely preferred this one over the prawn tortilla

00:28:57after the entree i'm very nervous i don't know where this night's gonna go are we going home i'm not sure

00:29:06the main takeaway from the critique is let the hero of the dish shine

00:29:10totally and all i'm keep looking at is our oven

00:29:13you're going to get out the braised beef

00:29:15yeah and i'll do the salad and lime dressing

00:29:17yeah

00:29:18yeah

00:29:19woof feeling the pressure

00:29:20let's do it

00:29:21okay

00:29:22for main tonight we're cooking braised beef with black rice lime and corn salad and coconut roti

00:29:29all right

00:29:30i'm checking out the braised beef

00:29:32woof

00:29:33oh mel

00:29:34oh it smells divine

00:29:35the braised beef was one of the first things that i put on so it has already been in the oven for a few hours

00:29:41oof

00:29:42okay big reveal

00:29:43all right let's try some beef

00:29:44go for it

00:29:45it's gonna be really important that that meat is tender

00:29:48it's juicy

00:29:49it looks good

00:29:50it tastes good

00:29:51but um

00:29:52it's not cooked yet

00:29:54i'm speechless right now

00:29:57oh my god it needs to be cooked so much longer

00:30:00i will not serve this braised beef if it's not cooked to the point that it's tender

00:30:06so it's in my teeth right now because it's still quite chewy

00:30:09okay

00:30:10i'm not gonna serve chewy meat to the meat master

00:30:13what are you thinking what's your what do you normally do in this moment

00:30:17so it's still got a bit to go

00:30:20i'm just gonna chuck it back in

00:30:22i'm just gonna put the beef back in the oven and i'm just gonna turn up the temperature just a little bit

00:30:27just to speed up the cooking process because i'm running out of time

00:30:30it's just taking ages to cook

00:30:32it's a much larger quantity

00:30:34like it's already been in there ages

00:30:36i worry that it can turn the meat a bit more dry

00:30:40but look i'm just gonna hope for the best

00:30:43all right we've got braised beef with black rice lamb and corn salad with coconut roti

00:30:51yum or not yum

00:30:53to me when i read that it's a bit of a mixed bag

00:30:55like black rice and corn that sounds like a bit of mexican

00:30:58and then you've got a roti which is like a sri lankan south african indian sort of element

00:31:03i'm not sure about it

00:31:05they could really surprise me they did surprise me with the entree with the flavour

00:31:09the worst thing possible would be having some dry beef or potentially some beef that's a bit chewy

00:31:15or isn't seasoned well

00:31:17like that's worst case scenario for me

00:31:19as the meat master i'm gonna be looking at this meat with a microscope

00:31:24they better know what they're doing in that kitchen

00:31:26obviously they've only got one person who's experienced in cooking meat

00:31:30so i think that this could be a huge detriment to them both

00:31:33only having one person and one pallet in the kitchen

00:31:36these girls might not know exactly what perfect meat looks like

00:31:41so you know what i'm gonna go check on the beef

00:31:44i'm gonna see how the meat's getting cooked

00:31:46are you really?

00:31:48see you Michael

00:31:49wait are you going in there?

00:31:50you're not allowed to

00:31:51are you serious?

00:31:53i'm gonna go check it out

00:31:55oh my god

00:31:56Michael's gone rogue

00:32:01Michael is more unhinged than i imagined

00:32:07in Sydney

00:32:14in Sydney

00:32:15these girls might not know exactly what perfect meat looks like

00:32:19meat master Michael is keen to share his expertise with Mel and Jacinta

00:32:24i'm gonna go check on the beef

00:32:26i'm gonna see how the meat's getting cooked

00:32:28are you really?

00:32:29see you Michael

00:32:30wait are you going in there?

00:32:31you're not allowed to

00:32:32are you serious?

00:32:34i'm gonna go check it out

00:32:36oh my god

00:32:38the one key element in the next dish is going to be the meat

00:32:41Jacinta doesn't eat meat

00:32:43so i think Mel and Jacinta could definitely use an extra set of eyes cooking this meat

00:32:49especially coming from the meat master

00:32:51hey what's going on in here?

00:32:53how do you get to come in here?

00:32:55what is going on in here?

00:32:57i think you've actually missed the toilet

00:32:58it's actually that way

00:32:59it's the toilet that way

00:33:00it's the toilet that way

00:33:01oh my god

00:33:03who the hell invited him into the kitchen?

00:33:05i heard you guys are cooking some meat tonight

00:33:07oh my god this is hilarious

00:33:08we're cooking your meat

00:33:09are you cooking meat?

00:33:10yes we are

00:33:11what kind of meat are we cooking?

00:33:12i'm here with the most peaceful intentions

00:33:14i just genuinely just want to have a quick look at the meat

00:33:16oh i'm here to do it

00:33:18i'm here to look at the meat

00:33:19i'm here to look at the meat

00:33:20come on let me have a look at it

00:33:21just a quick look

00:33:23i love my meat

00:33:24you know the meat master loves his meat

00:33:26all right it's getting really smoky in here

00:33:28i'm not allowed to have a little look or a touch or a taste

00:33:30no get out of here mate

00:33:31come on come on come on

00:33:32i'm just like michael no

00:33:33you've got to go mate

00:33:34get out get out

00:33:35okay i'm getting ushered out of the kitchen

00:33:37get out of here

00:33:38are you sure?

00:33:39oh my god get out of here

00:33:40i didn't think he was going to leave

00:33:42get the out

00:33:43i'm really excited for the meat

00:33:44i can't wait for you to have it

00:33:45i'm sure you don't have it

00:33:46okay

00:33:47it's going to taste amazing michael

00:33:48just trust us

00:33:49oh whatever you didn't get the loan out of there

00:33:53oh my god he's hectic

00:33:55yeah

00:33:57yeah

00:33:58annoying

00:33:59hey charlie what the heck were you doing in there

00:34:01oh

00:34:02as the meat master i had to check on the meat

00:34:04you know

00:34:05give him some advice

00:34:06i don't think that would be very well received

00:34:08yeah they said go away

00:34:10get out

00:34:11pretty sure we heard those kind of words

00:34:13whoa

00:34:14just put it out there

00:34:15look

00:34:16what do they say

00:34:17they said get out

00:34:18you can interpret french in many ways

00:34:20do you want a sort of job or something

00:34:23yeah

00:34:24look i genuinely wanted to come back and give some feedback to lol and lil

00:34:29give you guys an update on how they're looking on their mane

00:34:32and i can tell you both right now from what i saw

00:34:35you guys are in a good position

00:34:37oh

00:34:38i would like to know what you found out in there and why you think we're in a good position

00:34:41so i didn't see the meat but what i did see was

00:34:45a lot of heat coming off the stove

00:34:47it was like a sauna

00:34:49smoke

00:34:50steam

00:34:51what does that tell you

00:34:52something's

00:34:53burning

00:34:54took the words out of my mouth

00:34:56oh

00:34:57it was burning

00:34:59michael has definitely helped us out a little bit here

00:35:01he's given us a bit of intel he said he's not burning

00:35:03so that does make us feel a little bit more comfortable

00:35:06and fingers crossed that he is telling the truth

00:35:08okay so i'm expecting the beef to be tender by now it has been in the oven for a little while

00:35:18yeah okay no that's fine you pull it out

00:35:21the braised beef has been in the oven for a few hours

00:35:24i turned the heat up just to speed up the cooking process

00:35:27oh my god is it burnt

00:35:29it is but just just

00:35:30oh my god the top of it's burnt like all the fatty bits is burnt

00:35:36i am freaking out

00:35:38i don't know i just don't think that's a really i don't know i think it's okay

00:35:42i guess we just want to try and prove the meat master michael wrong

00:35:47it is really important to me so i am definitely freaking out

00:35:50i might stuff this up for jacinta and i and i feel like i'm going mute right now

00:35:56it's okay it's gonna be okay it's gonna be okay

00:36:00so the main element of the main is the beef brisket

00:36:02i need to sort this out pretty quick otherwise we don't have a main cause at all

00:36:07could be just caramelization maybe get rid of the black part

00:36:10and i'm kind of thinking okay how can i make this work

00:36:16do you know what i'm just gonna do this

00:36:18oh yeah okay yep cool

00:36:20so i'm just gonna try and just mix it around

00:36:23to kind of blend through the sauce which might make it more caramelized and add more flavor to it

00:36:28oh i just hope they're just gonna taste good

00:36:31it smells beautiful

00:36:32yeah i mean look the meat looks a bit

00:36:35it looks caramelized though i like it

00:36:37great way to say burnt that's good

00:36:39um i am really worried at this point

00:36:42but i need to just get this stuff out now

00:36:46i'm gonna have to literally just roll with this hope for the best and just get on with the other elements

00:36:50so i'll spoon up the salad instead

00:36:54i'm really proud of you mel you've done really well

00:36:56at the end of the day we have the flavors

00:36:59we've done really well i think that's beautiful

00:37:01the colors there the flavors there

00:37:03are you happy with that

00:37:05yeah i think maybe just like this way

00:37:07i feel like we've put together great elements that really complement each other

00:37:11so this is just to add a little bit of that jamaican sort of vibe with the coconut

00:37:14that's so much me make sure we know which one that michael is

00:37:17yeah no that's great

00:37:19all right

00:37:20i'm hoping that you give us props for what we've produced

00:37:23fingers crossed

00:37:25okay

00:37:27i think we like these ones don't we

00:37:28let's do it

00:37:29menu pollen

00:37:30yep

00:37:31love it

00:37:32let's get out there

00:37:33main is served

00:37:48thank you

00:37:52so michael as you wanted to make sure that i was on track for meat i gave you an exercise

00:38:00thank you so much

00:38:01thank you so much

00:38:02no problem

00:38:03that's a lot of food

00:38:06right now i can see that the meat is charred on top and well and truly overcooked

00:38:12this is not something the meat master approves

00:38:20um

00:38:21it does look a little bit burnt but all the other elements look pretty good

00:38:24so i'm not sure how they're gonna go we'll see

00:38:27but it does make us feel more comfortable

00:38:30i am freaking out

00:38:51there's a lot of pressure on this dish to do good i'm the one that's been cooking it

00:38:58i don't want to be the downfall that cause us to be at the bottom of the leaderboard

00:39:04in sydney mel and jacinta have just served their braised beef main

00:39:19but mel is still stewing on a crucial mistake

00:39:22the braised beef got burnt and in this moment honestly i'm feeling so nervous

00:39:28i decided to kind of blend through the sauce because i'm hoping that it kind of disguises the burnt meat

00:39:38kind of like hoping for the best on that

00:39:40thank you ladies talk to you soon

00:39:47thank you ladies talk to you soon

00:39:50it took me so long to chew

00:39:53it took me so long to chew

00:40:07it was so dry

00:40:22it was just not very pleasant to eat

00:40:27no

00:40:28this could definitely get us out of trouble

00:40:30i'm hoping everyone feels the exact same way

00:40:33it actually tastes really good

00:40:37it's a good pairing

00:40:39it's nice

00:40:41shoot

00:40:43michael you uh went into the kitchen

00:40:46obviously they wouldn't let you taste the beef

00:40:48if you could have

00:40:49is there anything you would have changed

00:40:51i definitely wouldn't have cooked this beef in the oven

00:40:54if it was up to me

00:40:55there were pieces that were cooked to perfection

00:40:59but there's also pieces on my plate that were dried out and toasted on top

00:41:04so does it get the tick of approval from the meat master

00:41:07it's a no because it's not consistent

00:41:10to me it was really disjointed because i'm getting this kind of coriander here it kind of feels mexican over there

00:41:16but when i was mixing it with a red based sauce that felt like a casserole

00:41:20the whole meal doesn't work together for me as a whole

00:41:22it doesn't take you to an LA

00:41:24no i feel confused where i am

00:41:26you know

00:41:27902-1

00:41:28no

00:41:31very no

00:41:33i like the beef

00:41:35my beef was super tender

00:41:36like everything was just falling apart

00:41:38i think Mel and Jacinta are slightly ahead

00:41:41you guys must have got all the good pieces of beef

00:41:43because literally every part i had was so stringy and dry

00:41:47and still got pieces in my teeth

00:41:49hearing that justin and wills think that Mel and Jacinta are ahead of us

00:41:52is nerve-wracking hopefully the judges disagree

00:42:02Mel and Jacinta from main course braised beef with black rice lime and corn salad and coconut roti

00:42:07ladies

00:42:09ladies

00:42:10i don't i'd like i don't know how we braised a piece of beef

00:42:14we've watched all the sauce disappear and we haven't topped it up

00:42:18yeah i can see like the beef was kind of floating over the sauce and that's why there's dark spot on the beef which makes it dry

00:42:31there's pieces of beef that are soft because there's a nice piece of fat into it

00:42:36but this very inconsistent in the cooking

00:42:39this little salad dough that is delicious

00:42:42but if i put the three together i don't even know what country i'm at

00:42:45a little bit disappointed i've got to say

00:42:49one more course to go

00:42:52it's sort of i would say it's level playing fields all around

00:42:56i'd get in there and hustle seriously

00:42:58thank you

00:42:59thank you

00:43:00thank you

00:43:01i'm so nervous now

00:43:05we do not want to go home at all

00:43:07we would love to make ourselves proud and our families proud

00:43:10that's the main reason why we're here

00:43:16all right

00:43:18whoo

00:43:19snap

00:43:20i mean

00:43:21we might get out because of some meat that i cooked

00:43:23no no not at all

00:43:25pretty much

00:43:26no no no no

00:43:27i don't know i don't want to let jacinta down

00:43:29so i am feeling a little deflated

00:43:32i did kind of like leave it and just forget about it

00:43:35because obviously we had so much going on in the kitchen

00:43:37it was beautifully caramelized though

00:43:39i wanted to cook meat because we wanted to prove that we can

00:43:43so i just felt like i was putting so much pressure on myself

00:43:46we're not going home it's great

00:43:48we've had a great entree

00:43:49but i feel like we're still above lol and lil for sure

00:43:52yeah

00:43:53yeah

00:43:54let's just smash out this dessert

00:43:55and then we can show them what we're really made of healthy wise

00:43:57the dessert

00:43:58is our last kind of opportunity

00:44:00to get some really high scores

00:44:01to keep us in this competition

00:44:03let's give them a dessert

00:44:04that they're gonna remember

00:44:05and okay

00:44:06stay here

00:44:08all right

00:44:09try and shake it off

00:44:11i am really worried at this point

00:44:15coming up

00:44:16dessert is served

00:44:18this dessert does need to redeem us

00:44:22us

00:44:23a tofu dessert

00:44:25that spells soy long and goodbye

00:44:28it looks amazing

00:44:29are we going home

00:44:31i'm not sure

00:44:32for one team

00:44:33we're not going home

00:44:34it's great

00:44:35it's great

00:44:43in sydney

00:44:45mel and jacinta hope their dessert

00:44:47will sweeten their chances of remaining in the competition

00:44:51so that's setting nicely

00:44:52yeah

00:44:53that looks good

00:44:54for dessert we're serving a tofu mocha mousse

00:44:57with a coffee liqueur and coconut sauce

00:45:00we're leaving the mousse in the fridge to the last minute

00:45:03because we don't want to run the risk of it melting and becoming a runny texture

00:45:09it's a rich dessert that we love

00:45:11and that i cook a lot

00:45:13and it has tofu in it so everyone's going to be very surprised

00:45:17this dessert is paying homage to the fact that we love espresso martinis

00:45:21it's one of our favourites when we go out cocktail

00:45:24we need to make the chocolate coffee liqueur sauce

00:45:27so

00:45:28the idea behind our sauce is that it has that alcohol taste

00:45:33to sort of contrast with the richness of the mousse

00:45:37this has got a bit of that coffee liqueur in that we love

00:45:40but it also gives it an extra bitter kick from the coffee

00:45:43because it is a mocha mousse

00:45:45oh that is so nice and bitter that breaks through the chocolate

00:45:51the more coffee the merrier

00:45:53yeah

00:45:54oh that is so good

00:45:56this might perk you up

00:45:57i'm really confident in your mousse

00:45:59wow

00:46:00oof

00:46:01that is good

00:46:02i just think it's a really rich delicious dessert

00:46:05this is favourite proof right

00:46:07yum

00:46:08it's rich

00:46:09hello

00:46:11hello

00:46:12tofu mousse for dessert

00:46:14what do you reckon

00:46:16to me it just sounds really weird

00:46:18tofu

00:46:19coffee

00:46:20coconut

00:46:21i have no idea what to expect

00:46:23i don't know how to feel about this

00:46:25like a tofu mousse

00:46:27i think it just sounds a bit

00:46:29Beverly Hills

00:46:31i like my mousse airy

00:46:34um

00:46:35fluffy

00:46:36so i don't know how tofu is going to bring that texture

00:46:38i don't know it would be interesting i've never had it in a dessert before

00:46:41never had it in a mousse

00:46:43i like my mousse light and airy as well like will so it'll be interesting to see the texture that it brings to it

00:46:48i'm expecting something light airy and fluffy that's what you expect in a mousse

00:46:53so if it's too set

00:46:55then it's game over

00:46:56it's a super interesting dessert and i love when weird things are put in dessert like

00:47:00i agree like i've i live with her and i get a lot of weird things in my dessert

00:47:05and sleeping pills

00:47:08it should be it should be an interesting combination

00:47:12it will be interesting i'm excited to see it actually

00:47:14just

00:47:15at this stage

00:47:16who would you say is ahead

00:47:17i'm gonna say it's

00:47:20um

00:47:22melanger center by a smidge

00:47:26i don't agree i feel like it's still 50 50 to me

00:47:31i am slightly worried now uh it's setting in that we might be going home

00:47:36it is definitely nerve-wracking

00:47:38it all rides on this dessert

00:47:40yep

00:47:41we do not want to go home at all

00:47:43my kitchen rules means so much to us

00:47:45we have so many recipes that we would love to share with everybody

00:47:48we are not done in my kitchen rules kitchen

00:47:50so

00:47:51we are praying that dessert is a failure

00:47:54it has to be

00:47:59we just need to grab the mousses out babe

00:48:01then we can partner the cream on the top of our mousse

00:48:04they look awesome

00:48:05after our main course

00:48:07i'm definitely feeling a lot of pressure that this dessert does need to redeem us

00:48:15i'm scared to do this

00:48:17just because i don't want to up and then we

00:48:20just do a little zig zag in it

00:48:22but at the same time

00:48:24it's something that we've made before

00:48:26we enjoy it

00:48:28it is a rich dark chocolate

00:48:31that has a real creamy density to it

00:48:34you've done really well that's beautiful

00:48:36love love

00:48:37look how good you are

00:48:38that's amazing

00:48:39it looks so good

00:48:41and then we have the beautiful coffee liqueur drizzle

00:48:45to kind of cut through the heaviness of the chocolate

00:48:48i'm just going to do the shavings

00:48:50pretty

00:48:51i feel confident in this dessert

00:48:53i know it's going to be beautiful

00:48:55and i know it's going to surprise people

00:48:57we're not going home

00:48:58that's great

00:48:59all right

00:49:00colour menu

00:49:01yeah

00:49:02let's go

00:49:06today is served

00:49:20it looks beautiful

00:49:32presentation wise is definitely better than i thought that it will be very elegant very sophisticated

00:49:41when i look at the dessert i get really nervous it looks amazing are we going home i'm not sure

00:49:48i'm not sure

00:50:11this looks so sick

00:50:13my whole stomach just sunk just didn't look right

00:50:26that is embarrassing

00:50:28my whole stomach just sunk it just didn't look right

00:50:42A tofu mocha mousse that they hope will solidify their spot in the competition.

00:50:51My whole stomach just sunk. It just didn't look right.

00:50:59Seeing Manu lift the dessert by the spoon, it was absolutely gut-wrenching.

00:51:05My first instinct was we should have left it out a little bit.

00:51:08Let it maybe soften slightly.

00:51:12But, at the end of the day, I feel confident we have the flavours.

00:51:30We'll call you back with your scores.

00:51:42I'm looking around the table. It's hard to tell what people think of it.

00:51:56Do they like it? Do they not like it? I'm a little bit confused. Michael was just like...

00:52:10So, my first taste of the liqueur, I was like...

00:52:17Okay, we don't have to be mean.

00:52:21No. And then, I tasted the mousse and I was also like...

00:52:26But, I tried it together and...

00:52:29Yeah, it was...

00:52:30Okay.

00:52:31It was okay. I wouldn't call that a mousse.

00:52:34It was not smooth. It was not fluffy.

00:52:37It was definitely not a mousse.

00:52:39They've 100% made this dessert in the beginning of prep and it sat in the fridge and it's hardened.

00:52:44So...

00:52:46Like, I don't like it. I don't like anything about it, to be honest.

00:52:52That was...

00:52:54Way too rich.

00:52:56It was just bitter.

00:52:59Obviously, we're on the bottom.

00:53:00We're hoping this is sort of how it would go for our sec.

00:53:04Obviously disappointing for the girls.

00:53:05It's not a nice place to be on the bottom, so I do feel for them if that is where they are.

00:53:12But we're happy!

00:53:13It's now time for the guest teams to critique Melinda Sinter's three courses and score them out of ten.

00:53:27Did you feel like you were in Beverly Hills?

00:53:29Definitely not.

00:53:31Maybe a knockoff version.

00:53:33So, for entree, we had the cauliflower.

00:53:36I actually really liked their entree.

00:53:37I thought it was a bit of a standout.

00:53:39Not bad.

00:53:40I wasn't the biggest fan of the entree.

00:53:41I honestly didn't mind it.

00:53:43I really liked the spicy sauce.

00:53:46But overall, I think it was a pretty average dish.

00:53:49Yeah, all I could taste was the breadcrumbs.

00:53:51In May, we had the braised beef.

00:53:54Thoughts on that?

00:53:55A couple of dry bits, a couple of tender bits.

00:53:58The salad was definitely the showstopper.

00:54:02But the braised beef, some pieces were cooked to perfection, other pieces were dried out.

00:54:07It was a letdown.

00:54:09Look, didn't love it.

00:54:10No, the beef was very inconsistent.

00:54:12And then they finished with the dessert, which was the tofu mocha mousse.

00:54:20It's one of the worst desserts I've ever tried in my life.

00:54:24I wouldn't have called it a mousse.

00:54:27It was interesting.

00:54:28Okay, let's think about scores.

00:54:30What are you thinking?

00:54:32Maria, this is probably the worst we've had.

00:54:36Would you agree on a four with me?

00:54:38Yeah, because it's not average.

00:54:40It was below average.

00:54:41Honestly, I'm thinking like a three.

00:54:45I think a three as well is pretty fair.

00:54:46Yeah.

00:54:47It was the only thing we liked was, I didn't even like the entree.

00:54:50You sort of liked it.

00:54:51Yeah.

00:54:52So I think that's a very fair score.

00:54:53Yeah.

00:54:54I think it just passed.

00:54:55I'm thinking a five.

00:54:56Okay.

00:54:57Well, same for me.

00:54:59I'm thinking a five.

00:55:01Yeah, I think a five as well.

00:55:03Four, five.

00:55:04Are they scraping through the five?

00:55:05I think they just scraped two of the five.

00:55:07Yeah.

00:55:15All in all, I'm feeling confident because we have the flavours.

00:55:19Like, I feel like we haven't missed the mark in that sense.

00:55:22I feel like we're still above Lowell and Lil for sure.

00:55:26We're not going home.

00:55:27I believe we're going to stay.

00:55:28Mel and Jacinta, as the final team to cook, the pressure was on.

00:55:41You said from the start, you wanted to serve up delicious and nutritious food.

00:55:49But the big question is, did it deliver?

00:55:52Lauren and Lil, you are on 64 points.

00:56:00I'm currently at the bottom of the leaderboard.

00:56:03After tonight's scores, either you or Mel and Jacinta will be eliminated.

00:56:12Lauren and Lil, can you please stand and join Mel and Jacinta at the head of the table?

00:56:18I am so nervous now.

00:56:24I feel the most sick I've felt all night.

00:56:26Me too.

00:56:27Like, we could be going home.

00:56:29It's terrifying.

00:56:33Now it's time for the scores.

00:56:36The guest teams have given you a combined score of...

00:56:4222 out of 50.

00:56:4322.

00:56:44That was...

00:56:45That's brutal.

00:56:46I just really don't think anyone really gave our food a fair critique.

00:57:01Because I think we really brought the flavour flavour.

00:57:04I'm embarrassed that we got it, but I'm more embarrassed that they thought they could do that.

00:57:09That they did do that.

00:57:10I just don't think it's very fair.

00:57:11And now it's our turn to score each dish out of 10.

00:57:17For entree, you serve bang bang cauliflower with spiced cashew sauce and pickled cucumber.

00:57:23For me, the sauce was the star of the dish.

00:57:26Pack the punch, had the most flavour of the dish.

00:57:29I really enjoy the combination of flavours between the cashew nut sauce, the coriander, the pickled cucumber and onions.

00:57:39I just felt that the cauliflower itself was really missing on a plate.

00:57:44The main part of the dish got lost in some of the crumbing and the frying, so maybe if we had to cut it a bit bigger, we would have got a better result.

00:57:54The score I'm giving you for an entree is a 7.

00:57:59I score you a 6.

00:58:02The cauliflower grinder is the hero of the dish, but it was one element. They really loved all the other elements.

00:58:10I do think it could have been higher.

00:58:12I feel okay right now. The team scores really put us in a really vulnerable position.

00:58:18There's still a lot we need to make up there.

00:58:22Our entree only got a 5 and a 6. If the judges like their mains better than ours, we could be going home.

00:58:27We are hoping we've done enough to stay in this competition. Like, it means so much to us and we want to be here.

00:58:35If we were to go home tonight, I would be devastated.

00:58:39Still to come, it's the end of the line for one team.

00:58:44Au revoir and good luck.

00:58:46But for others, the competition is only just getting started.

00:58:50Here are the gatecrushers.

00:58:52We love a little bit of competition. We love winning.

00:58:54These gatecrushers have got no idea what they're in for.

00:58:59And they need to be put in their place.

00:59:06It's the final instant restaurant of this round.

00:59:10And as the last team to cook, Mel and Jacinta must beat Loll and Lil's score of 64.

00:59:16Or be eliminated.

00:59:18Starting to really hit that tonight one of our crew is going to be leaving us.

00:59:24I can feel the stress just beaming off them right now.

00:59:28As much as I love being right, I would not love to see Loll and Lil go home tonight.

00:59:35We just heard the entree scores. A 7 and a 6.

00:59:38Mel and Jacinta's entree is ahead of ours.

00:59:41That is not good for us.

00:59:42That makes me feel even more sick.

00:59:45For Mel, of course, you served us braised beef with black rice, lime and corn salad and coconut roti.

00:59:54Unfortunately, there was inconsistency in the cooking of the beef.

00:59:58There was some really dry pieces of beef, some really soft ones.

01:00:02So very inconsistent, unfortunately.

01:00:06We ran out of salsa.

01:00:08It's burnt on top, so it didn't make it too enjoyable to eat.

01:00:12We should have fixed that along the way.

01:00:14But love that little black rice salad on the side.

01:00:17For your main course tonight, I score you a 5.

01:00:24The score I'm giving you for your main course is a 4.

01:00:284 is disappointing.

01:00:32Disappointing for both of us.

01:00:33Yes, but there's still one more dish.

01:00:35I'm hoping the judges see our mousse for the flavour.

01:00:41And that's what this competition's about.

01:00:42It's the flavour.

01:00:44So we brought that.

01:00:46Dessert.

01:00:48Tofu mocha mousse with coffee liqueur and coconut sauce.

01:00:53Tofu brave move for dessert.

01:00:56You girls have wanted to give us flavour, and flavour-wise, great.

01:01:00Chocolate and coffee work together, but you've got to work on your techniques.

01:01:06The word mousse, which is a French word, means foam.

01:01:10Which is supposed to be airy and fluffy and kind of melting in the mouth.

01:01:17The chocolate has chilled too much, which has turned it into a brick, right?

01:01:22You've said mousse, everyone's expecting mousse.

01:01:26You should not be able to stand a spoon in mousse.

01:01:31So the score I'm giving you for your dessert.

01:01:33Is a three.

01:01:37For your dessert tonight, I score you a three.

01:01:46I don't think it was a three.

01:01:48I really don't get it from both of them as well.

01:01:52Madeline Jacinta, that leaves you with a grand total score of 50.

01:02:00I'm very sad to say you have been eliminated from my kitchen rules.

01:02:05Sorry ladies.

01:02:06It's a real shame to be honest.

01:02:08Now being eliminated is surreal.

01:02:11Shock.

01:02:12I was kind of like...

01:02:13So disappointing.

01:02:14Did this just happen?

01:02:16Yeah, I just feel a bit injustice.

01:02:19That means Lol and Lil, congratulations.

01:02:21You live to fight another day.

01:02:25You must be relieved.

01:02:26Very relieved, very grateful.

01:02:28And yeah.

01:02:29We understand.

01:02:30Sorry girls, but yeah.

01:02:32It's not a nice feeling at all.

01:02:34We feel bad for them.

01:02:35Yeah.

01:02:36But we are so excited to show everyone what we can cook again.

01:02:39And hopefully we just kick it out of the park this time.

01:02:41We will.

01:02:43Mel and Jacinta.

01:02:45You say truth to yourselves.

01:02:48And you can stand tall and be proud of yourselves.

01:02:52Au revoir.

01:02:54And good luck.

01:02:55Bye.

01:02:56Thank you ladies.

01:02:58Thank you ladies.

01:03:03It's never nice to see anyone go home and be eliminated.

01:03:07But at the same time, it is satisfying to see Mel and Jacinta

01:03:11walk out the door knowing they're not coming back.

01:03:15Took the words right out of my mouth.

01:03:18With Mel and Jacinta eliminated from the competition,

01:03:22Justin and Will remain at the top of the leaderboard

01:03:25with a total score of 79.

01:03:28And just behind them are Anna Marie with a total score of 78.

01:03:33First, let's have a round of applause for Justin and Will.

01:03:36And Anna Marie.

01:03:37You have made it to Kitchen Headquarters.

01:03:42And you will have an advantage when you get there.

01:03:45A great reward for a job well done.

01:03:50We are so excited.

01:03:52We are going.

01:03:54I need Kitchen HQ.

01:03:56I honestly goosebumps.

01:03:57Our three other teams.

01:03:59Maria and Bailey.

01:04:01Michael and Riley.

01:04:03Lola and Lil.

01:04:06Can you all please stand up?

01:04:15If you want to make it to Kitchen Headquarters,

01:04:18you're going to have to prove yourself.

01:04:21With another trip around Australia.

01:04:27Oh my God.

01:04:30I feel like we just got through this.

01:04:33We just survived six instant restaurants and we go again.

01:04:37And that means cooking against new competition.

01:04:41Three new teams who think they're better than you.

01:04:46They're better than you.

01:04:48Bring it on.

01:04:56I love being a gay crasher.

01:04:58We love a little bit of competition.

01:04:59We love winning.

01:05:01The only thing I love more than winning is not losing.

01:05:04We're here to crash the party.

01:05:06We like to cook.

01:05:07We like to have fun.

01:05:08And we have a few secrets up our sleeve.

01:05:12We both cook really well.

01:05:13This is something we've been doing all our lives.

01:05:15So I think that will be easy competition for us.

01:05:20Here are the gay crushers.

01:05:29Gay crushers.

01:05:31A big welcome from Colin and I.

01:05:32And maybe not such a big welcome from the other teams.

01:05:40Look out guys.

01:05:41It's tougher than you think.

01:05:44No problem.

01:05:46Say that now.

01:05:50These gay crushers have got no idea what they're in for.

01:05:53And they need to be put in their place.

01:05:56You've walked into the snake pit.

01:05:58Don't be afraid to get bit.

01:06:02Next time.

01:06:13The three original teams are back for a brand new round.

01:06:19We need redemption.

01:06:21Against their new rivals.

01:06:23The gatecrashers.

01:06:25He'd dominate.

01:06:26He'd take over competition.

01:06:27The OG.

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