My Kitchen Rules Season 15 Episode 10

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Transcript

00:00:00Previously, Adelaide's competitive mates Mark and Tan

00:00:07look to topple Danielle and Marco from the top of the leaderboard.

00:00:12I really want to show Australia true, authentic Thai food.

00:00:15Absolutely delicious.

00:00:16Definitely see them being at the top of the ladder at the end of the night.

00:00:19That's awesome.

00:00:21But their dessert fell short.

00:00:24Simple can score high. Not tonight.

00:00:28Leaving them in second place with a score of 80.

00:00:32However, the night was overshadowed.

00:00:36I have a question.

00:00:37By the meat master.

00:00:39Tan, is this one of the dishes that you serve in your restaurant?

00:00:43Michael is definitely out of line.

00:00:45Yeah, it is, yeah.

00:00:46Thought so.

00:00:47I'm not a chef. If it's meant to intimidate us, it definitely doesn't.

00:00:51We're not going to go back on this conversation every single time you open your mouth.

00:00:56He's threatened by the gay crashes. He can't handle the heat.

00:01:00He's a complete tool.

00:01:03Tonight, we're back in Queensland with OG's Loll and Lil.

00:01:10I think I might need some hearing aids after a little scream.

00:01:14Last round we were definitely underestimated.

00:01:17Definitely elevated this menu.

00:01:19Yep. We can be technical as well as bring the flavour.

00:01:22Will their fancy new menu.

00:01:25It looks super posh.

00:01:27Top the leaderboard.

00:01:29Holy shit.

00:01:31Absolutely shocked.

00:01:33And, while everyone finds their groove.

00:01:38Mark and Tan look to settle scores with the meat master.

00:01:47Michael, I felt a little bit disrespected the other day.

00:01:50What's the issue, Tan man?

00:01:51Simon, you need to keep your mouth shut.

00:01:54But one comment...

00:01:56I'm not going to tolerate this.

00:01:57...sends magic Mark...

00:01:59I'm leaving.

00:02:00...vanishing from the competition.

00:02:03We're back in Logan, just south of Brisbane.

00:02:16Where besties, Loll and Lil...

00:02:19Round two, here we go.

00:02:20How exciting.

00:02:21...are getting ready for their second instant restaurant.

00:02:26We're back at Sugar, Spice and Everything Nice.

00:02:31It's a whimsical garden party experience.

00:02:34We are hoping the fairies come along and sprinkle their magic tonight

00:02:37and make sure that everyone is on their best behaviour.

00:02:40I did tip them, so hopefully they stop by a few times.

00:02:42And yeah, yeah.

00:02:47I am feeling super nervous this time for some reason.

00:02:51I don't know what it is, but my nerves are just going...

00:02:55Today is our redemption cook.

00:02:57We're really hoping that tonight's going to be a success.

00:03:00We would love to make ourselves proud and our families proud.

00:03:03I think you and I are definitely easy targets.

00:03:05I think people think, oh, just, you know, sweet Loll and Lil.

00:03:08Yes.

00:03:09But no, that is not the case.

00:03:13We want to prove to everyone that we deserve to be in this competition

00:03:16and we just want to do better than we did last round.

00:03:21In their last instant restaurant, Loll and Lil aim for simple food full of flavour.

00:03:27Our menu might be seen as simple, but if we do simple right, everyone will be blown away.

00:03:32But their big plans were upset by small mistakes.

00:03:36I thought the prawns were, unfortunately, perhaps a little overcooked.

00:03:41After a disappointing entree, things didn't improve with their main course.

00:03:46If I mean smells burnt.

00:03:51They are looking a bit black.

00:03:54The girls have completely missed the mark with the execution on this dish.

00:04:00Despite a strong finish...

00:04:02Beautiful, gorgeous desserts.

00:04:05Loll and Lil finish the round second last on the leaderboard.

00:04:09That gives you a grand total score of 64.

00:04:14We wanted to prove everyone wrong, so it's really disheartening.

00:04:22Hopefully we get higher than 64 this time.

00:04:25Tonight's plan is to elevate our dishes, prove that we know how to cook

00:04:28and that we know what we're doing.

00:04:30Hoping for high 70s.

00:04:32Yeah, like 78 would be great.

00:04:33That would be nice, wouldn't it?

00:04:34Yeah.

00:04:38We can be technical, as well as bring the flavour.

00:04:40So hopefully we show everyone that tonight, and hopefully they finally believe us.

00:04:47Loll and Lil first round, a bit lacklustre.

00:04:49They had good flavour, but it needed a bit more technique.

00:04:52I think the girls are getting a little bit tired of being underestimated

00:04:55and may try and prove a few people wrong tonight.

00:05:03Who out of all the teams do you think would struggle living out here the most?

00:05:08I feel like a lot of them were struggling out here, if I'm being honest with you.

00:05:11Let me start.

00:05:14Back in Logan, with the Bogans.

00:05:17I could not live my best life out here in Logan.

00:05:21There's no reception.

00:05:22I'm assuming the Wi-Fi sucks.

00:05:26Get our shop done as quick as possible.

00:05:27Yep.

00:05:28And then we can get out of here.

00:05:29Then we can get back into the kitchen.

00:05:30Yep.

00:05:32Let's go.

00:05:33Let's do this.

00:05:36All right, lemons.

00:05:37We need lots of lemons.

00:05:38Or maybe not too many, because the table's sour enough as it is.

00:05:42For entree, we're having pan-seared scallops with lemon-garlic butter and pea puree.

00:05:47Perfect.

00:05:49Pan-seared scallops.

00:05:50That's a lot of work for a lot of people.

00:05:52They need to be seared, beautiful golden on top, sweet and translucent inside.

00:05:57How many are we going to get?

00:05:58I want more than two, I'm telling you that now.

00:06:01All right.

00:06:02Let's get some pumpkin for our ravioli.

00:06:04Yes, big ones.

00:06:05Are super hard to cut.

00:06:07So I'm going to get some smaller ones.

00:06:09It's a good idea.

00:06:10We are only little, so...

00:06:11We are.

00:06:12We're smarter, not harder.

00:06:13Full up main, we are cooking pumpkin and ricotta ravioli with crispy sage and brown butter.

00:06:20This is one of my favourite Italian dishes.

00:06:22I think it's absolutely delicious.

00:06:24But making pasta is a hard one to start with.

00:06:27Making ravioli with a beautiful filling is even harder.

00:06:31All right.

00:06:32We need butter.

00:06:33How many?

00:06:34Lots.

00:06:35Just get as many as possible.

00:06:36Lowell and Lil's dynamic, they just seem super friendly, super fun.

00:06:39Kind of like the ying to each other's yang.

00:06:41Nice stacking.

00:06:42Thanks.

00:06:43I like my stacking.

00:06:44I hope they do well, but we want to stay on top.

00:06:46Let's see what they can do.

00:06:48All right.

00:06:49Now we need our nuts.

00:06:50I'm not sure if they're in this aisle.

00:06:52But to save time, we can have a look on the Woolies app.

00:06:55Any more nuts?

00:06:56Our six.

00:06:57From what I've been hearing, I'm not too confident that Lowell and Lil will get their redemption.

00:07:02We're not too worried.

00:07:03And after getting that 80, we're pretty pumped.

00:07:05So, bring it on.

00:07:11I am really excited to show the gatecrashers what we have and to hear what they have to

00:07:16say.

00:07:17I think the gatecrashers have been a little bit harder on the OGs personally.

00:07:20Us OGs, we really need to bring it today.

00:07:25We're currently at the bottom of the leaderboard.

00:07:27Someone's going to go home.

00:07:28Long Lil, I hope it's going to be you.

00:07:31So sorry, but it's every man for themselves.

00:07:33So, see you later.

00:07:34Loll and Lil now have just three hours to prepare their dishes before the guests arrive.

00:07:47Oh my gosh, second time in the kitchen.

00:07:50Second time putting these bad boys on.

00:07:53How exciting.

00:07:54I am so excited to put the NKR apron on.

00:07:57This is my favourite part.

00:07:58And we look cute in them.

00:07:59We do look so cute in them.

00:08:01Let's go, let's go, let's go.

00:08:03I think I might need some hearing aids after Lil's scream because I cannot hear anything

00:08:08now.

00:08:13I am starting on the coconut cake for the lamington dessert.

00:08:16For dessert we are making Loll and Lil's lamington.

00:08:20I'm a little bit concerned that like they won't understand that it's just like lamington

00:08:26flavours.

00:08:27Instead of your sponge cake, Loll and Lil's lamington is created by using coconut cake as

00:08:32the base.

00:08:33We're going to have the chocolate mousse in the middle to represent the chocolate that's

00:08:37the lamingtons usually dipped in.

00:08:38Yep.

00:08:39And then we have a raspberry Kool-Aid on top.

00:08:40The flavours are the same ones we know and love, but the presentation will definitely

00:08:44be elevated.

00:08:45Well I feel like when you close your eyes and you taste that it tastes like a lamington

00:08:48and if someone else doesn't get that they're silly.

00:08:50True.

00:08:51And I don't really care because it still tastes good.

00:08:54We're hoping to create a lamington that tastes better than the original.

00:08:58Putting a twist on a classic is clever if you pull it off, but if you don't keep the essence

00:09:05of it, it can backfire massively.

00:09:07Perfect.

00:09:08Well we're travelling really good at the moment.

00:09:15Currently working on the pasta dough for the ravioli for the main.

00:09:18I've never made 80 raviolis before so a little bit scared, but I'm sure we can do it.

00:09:24You know when the dough's good is when you push down on it and it holds it and bounces

00:09:29back a little bit.

00:09:30We feel a lot more confident this round with our menu.

00:09:34I think it's elevated and has a lot of flavour.

00:09:37We just want to keep growing and be better cooked.

00:09:39Pumpkin and ricotta ravioli is definitely a dish that most people would have had before,

00:09:44so we really need to nail it.

00:09:46Oh my gosh, lol, I just realised there's no meat in this main.

00:09:50I know I actually thought about that earlier.

00:09:52Michael is going to have a fit.

00:09:54No, no, we just have to make the meat master love veggies.

00:09:57Oh, it's like feeding a kid.

00:10:00There you go.

00:10:05I feel like I'm back in the Logan Boguntown.

00:10:08I'd be so satisfied if a gatecrasher team go home at the end of this round.

00:10:13But unfortunately, from Lo and Lil's last instant restaurant,

00:10:17I don't think they're going to deliver tonight.

00:10:22So we had our instant restaurant and we crushed it.

00:10:25Awesome.

00:10:26Yeah, did super well.

00:10:27But got some words for Michael tonight.

00:10:29Michael needs to learn his place on the table.

00:10:31He was super disrespectful at our instant restaurant.

00:10:34I'm going back, mate.

00:10:35It's going to be a good one.

00:10:36Yep.

00:10:37Everyone's here again.

00:10:38Everyone's here.

00:10:39Turn the tap off.

00:10:40Oh my god, oh my god, oh my god.

00:10:41Time to let some craziness through the door.

00:10:42Let's go.

00:10:43Let's go.

00:10:44Let's go.

00:10:45Let's go.

00:10:46Let's go.

00:10:47Let's go.

00:10:48Let's go.

00:10:49Let's go.

00:10:50Let's go.

00:10:51Let's go.

00:10:52There's craziness through the door.

00:11:00They look so cute and excited.

00:11:02Like, they look happy.

00:11:04So far, no OGs have redeemed themselves.

00:11:08So, let's see what they can do.

00:11:22Wow.

00:11:24Look at that.

00:11:26It's so pretty.

00:11:28It's literally like a little fairy, whimsical garden party.

00:11:30It's so pretty.

00:11:31Little mushrooms going on.

00:11:32Very there.

00:11:33It kind of reminds me of when I had a little fairy party

00:11:35when I was like five years old.

00:11:36We're on a magical journey tonight, hey?

00:11:38Kind of like fantasy vibes.

00:11:40I think the only fantasy going on there

00:11:42is that they're going to cook better than us.

00:11:47Hi, guys!

00:11:49Welcome back, OGs, and welcome, Gatecrashers,

00:11:51to our restaurant, Sugar.

00:11:52Spice.

00:11:53And everything nice.

00:11:54Yep.

00:11:55It's a bit of a play on our personalities,

00:11:56me being the sugar.

00:11:57Me being the spice.

00:11:58Although we do cross over a little bit.

00:11:59We definitely do.

00:12:00We definitely do.

00:12:01Last round, we were definitely underestimated.

00:12:04By Michael.

00:12:05And told me we were going to be going home first,

00:12:07but we're here to see another day.

00:12:08We are.

00:12:09So, we hope we prove to ourselves this time

00:12:11that we really do deserve to be here.

00:12:13Yes.

00:12:14We need to get back in the kitchen,

00:12:15so we'll see you all soon.

00:12:16Awesome.

00:12:17Thank you, guys.

00:12:19Cheers, everyone.

00:12:20Cheers.

00:12:21Cheers, everyone.

00:12:22Cheers.

00:12:23To being in Queensland, hey?

00:12:24Yeah.

00:12:25Cheers.

00:12:26Cheers.

00:12:27I just wanted to say, I know I don't talk much,

00:12:29but I hope everyone genuinely enjoyed the other day

00:12:32and I hope everything was all good.

00:12:34And Michael, I know you don't know when the right timing

00:12:38all day is, but I felt a little bit disrespected

00:12:41when it was my moment.

00:12:42It's just delicious.

00:12:45And I mean, it's...

00:12:47I have a question.

00:12:49Ten, is this one of the dishes that you serve in your restaurants?

00:12:53Yeah, it is.

00:12:54Yeah, absolutely.

00:12:55Thought so.

00:12:56Cool.

00:12:57What was the question for?

00:12:58Well, it's quite obvious that this was almost a 10 out of 10 dish

00:13:02prepared by someone who owns a restaurant.

00:13:05In a competition where it's made for home chefs,

00:13:08I think that's completely unfair.

00:13:10I mean, for you to say that, I mean, you're just pretty much scared.

00:13:14That was our moment.

00:13:15Yeah.

00:13:16But, of course, it had to get ruined by Michael.

00:13:18He thinks he's the star of a show all the time, so...

00:13:21I mean, I don't understand why he felt disrespected.

00:13:24All I said was he served restaurant quality food.

00:13:26I mean, there's a timing for everything.

00:13:28I am so confused why a 10 is feeling so disrespected.

00:13:34Like, if someone turned around and told me that they thought it was a 10,

00:13:38I'd be stoked.

00:13:40Like, what's the issue, 10, man?

00:13:42You had plenty of time to speak afterwards.

00:13:44If you felt disrespected, that's your loss.

00:13:49It doesn't take much to disrespect me, but I think you don't...

00:13:51I figured.

00:13:53I mean, it's time when you need to keep your mouth shut,

00:13:55but I don't think you know how to figure that out, so...

00:13:57I think I figured it out perfectly.

00:13:59I thought it was perfect timing.

00:14:00Oh, my gosh.

00:14:01Michael has no self-awareness for what he's done.

00:14:03He doesn't care about anyone else or what they do or how they feel.

00:14:07If you felt that that was disrespectful, I will genuinely say sorry,

00:14:11but for me, I didn't mean to disrespect your family.

00:14:14No.

00:14:15I didn't mean to, like...

00:14:16Is it...are you saying...

00:14:17He wasn't finished and you just cut him off, so...

00:14:18Well, I'm just trying to see if it's an apology or not,

00:14:20because he said you will apologise.

00:14:24Let's clear it right now, Michael.

00:14:26Do you apologise?

00:14:27So, I am sorry that you felt that it was the wrong time.

00:14:34I didn't, but...yeah, so I am sorry.

00:14:37No, very fine.

00:14:38Sorry.

00:14:39I apologise, but deep down, I don't think I did anything wrong.

00:14:43You can't really trust anything that he says.

00:14:45I think he's just worried, because he only gets a 30 for his time.

00:14:48Oh, my God.

00:14:49Judges are here.

00:14:50No one calling him.

00:14:51Judges are here.

00:14:52Judges are here.

00:14:53Judges are here.

00:14:54No one calling him.

00:14:55Judges are here.

00:14:56I'm pumping in my teeth.

00:14:57Check me.

00:14:58A little bit.

00:14:59Maybe have a drink of your water.

00:15:00The prep couldn't have gone better for us today, Lil.

00:15:01Yes.

00:15:02Just in time for the judges to get here.

00:15:03We've smashed out so much.

00:15:04So, bring him on.

00:15:05Hello.

00:15:06Hello.

00:15:07Hello.

00:15:08Welcome back to Queensland.

00:15:09Hi.

00:15:10Oh, you haven't grown at all.

00:15:11Oh, my God.

00:15:12Oh, my God.

00:15:13Judges are here.

00:15:14No one calling him.

00:15:15Judges are here.

00:15:16I'm pumping in my teeth.

00:15:17Check me.

00:15:18A little bit.

00:15:19Maybe have a drink of your water.

00:15:21The prep couldn't have gone better for us today, Lil.

00:15:23Yes.

00:15:24Just in time for the judges to get here.

00:15:25We've smashed out so much.

00:15:26So, bring him on.

00:15:27Hello.

00:15:28Hello.

00:15:29Welcome back to Queensland.

00:15:31Hi.

00:15:32Hi.

00:15:33Oh, you haven't grown at all.

00:15:35Hi, Brian.

00:15:36Hi, Brian.

00:15:37Hi, Brian.

00:15:38Hi, Brian.

00:15:39Hi, Brian.

00:15:40Hi, Brian.

00:15:41Hi, Brian.

00:15:42How are we?

00:15:43Good.

00:15:44Let's go.

00:15:45Let's get it on.

00:15:46Good evening, boss.

00:15:47Oh, boy.

00:15:48Uh-oh.

00:15:49Watch out.

00:15:50How are we all?

00:15:51Good.

00:15:52Good.

00:15:53Welcome back, Manu and Colin, to our instant restaurant, Sugar.

00:15:56Spice and everything nice.

00:15:57And everything nice.

00:15:58If you would like to lift your domes and reveal your menus.

00:16:01The old dome is back.

00:16:02The old dome.

00:16:03Ooh.

00:16:04So, for entree, we are having pan-seared scallops with lemon, garlic, butter and pea puree.

00:16:13This sounds delicious.

00:16:15I love scallops so much.

00:16:17For main, we are having pumpkin and ricotta ravioli with crispy sage and brown butter.

00:16:23I'm a little bit sad that there's not a huge amount of meat on the menu.

00:16:27My biggest concern with the main is it's vegetarian and not many people like vegetables.

00:16:33This does not impress the meat master.

00:16:36And for dessert, we have Lowell and Lil's lamington.

00:16:39Oh.

00:16:40Nice.

00:16:41Wow.

00:16:42Lamington.

00:16:43Because it is such a basic dish, even like a perfect one, I don't know if it's quite a

00:16:4710.

00:16:48Lil, how are you two feeling tonight?

00:16:49We're feeling good.

00:16:50Yes.

00:16:51Feel a bit more comfortable.

00:16:52Feel quite happy with our flavours and our food.

00:16:53Yes.

00:16:54So, hopefully you all love it.

00:16:57Hopeful.

00:16:58We will see.

00:16:59We will see.

00:17:00We're being hopeful.

00:17:01All right.

00:17:02Thank you, ladies.

00:17:03Good luck.

00:17:04Thank you so much.

00:17:05We'll see you all soon.

00:17:07Good luck.

00:17:08Good luck.

00:17:09They've really upped their game in terms of their menu.

00:17:12So, there is a level of intimidation and I am quite nervous that we're going to remain

00:17:17at the bottom of the leaderboard at the end of the night.

00:17:20Michael, how are you feeling?

00:17:23I'm feeling fantastic.

00:17:24Always feeling good, being blessed in the presence with amazing people.

00:17:29So, Riley's had a word with you then.

00:17:33Okay.

00:17:34So, in round one, you thought Lowell and Lil would be eliminated first.

00:17:38Yes.

00:17:39Where do you think they sit now?

00:17:40I still think Lowell and Lil are going to be eliminated first out of this round.

00:17:44I was off by a smidge in round one.

00:17:47I don't think I'm usually wrong twice.

00:17:49Do you think they'll get over a three for their mate?

00:17:53Oh my God.

00:17:54If I had a doll off every time Mark said, but you've got a three for your tongue, I would

00:18:02be a millionaire by now.

00:18:03Yeah.

00:18:04You actually need to give them some of your material because I'm sick of hearing what Mark

00:18:08has to say.

00:18:09Even if they nail this menu and they get in the 80s, we're still going to stay in the

00:18:13comp because we're going to score above Mark and Tan.

00:18:16That's cute.

00:18:17Cute.

00:18:19Easy.

00:18:20I hope Lowell and Lil do really well tonight.

00:18:22Purely just so they can shut Michael up.

00:18:25Just stick it tight on him to be honest.

00:18:31Coming up.

00:18:32This is do or die really.

00:18:33Can Lowell and Lil achieve redemption?

00:18:36Holy shit.

00:18:38I'm absolutely shocked.

00:18:41First thing that came to mind was delicious.

00:18:44De-licious.

00:18:47You have lifted your game and you are taking this competition seriously.

00:18:51We could be seriously in trouble.

00:18:54And around the table.

00:18:55No.

00:18:56Yes it does.

00:18:57No.

00:18:58If you get-

00:18:59100% it does.

00:19:00Michael and Riley push Mark too far.

00:19:02Just like you just keep coming at it like why can't you let it go?

00:19:05Sorry.

00:19:06I don't need people talking to me like shit.

00:19:08I'm not going to tolerate this.

00:19:16We're in Logan, Queensland.

00:19:18For Lowell and Lil's second instant restaurant.

00:19:21Oh wow.

00:19:22Those scallops.

00:19:23Amazing.

00:19:24Where the besties are aiming to impress with their entree.

00:19:28It's so exciting that we're going to be getting redemption tonight isn't it Lowell?

00:19:31Well hopefully we get redemption.

00:19:32Well yeah.

00:19:33Hopefully.

00:19:34For our entree we are making pan seer scallops with lemon garlic butter and pea puree.

00:19:40I think it adds technique to our menu.

00:19:43Lowell I'm very happy with what I see.

00:19:45Originally our dish was the scallops with the lemon butter sauce but we thought you know

00:19:50what that's not enough.

00:19:51We need to take what we learnt in round one and we need to elevate the dish.

00:19:54So we decided to add the pea puree.

00:19:56Buzz it up one more time and then we'll sift it.

00:19:59Yep.

00:20:01Being on My Kitchen Rules is really something that we decided to do because we wanted to push

00:20:06ourselves and get ourselves out of our comfort zones.

00:20:09I'm feeling confident compared to last time.

00:20:12Our goal is to definitely improve on our last round score.

00:20:16So we're hoping to bring it this time and show them that we can cook.

00:20:18We do have technique and flavour and we do deserve to be here.

00:20:22My favourite part personally about the entree is the sauce.

00:20:25Any type of seafood pairs really really well with lemon garlic butter sauce.

00:20:29I think this is a classic pairing.

00:20:31Who doesn't love lemon juice on their fish?

00:20:34I think that's pretty good.

00:20:36Do you want to try it?

00:20:37We know Manu loves his sauces so much so it is really important the sauce is perfect.

00:20:44That is delicious.

00:20:45I like that.

00:20:46I'm happy with that.

00:20:47We still need to sear those scallops.

00:20:49Alright I'm getting the first lot of scallops in.

00:20:51Just the small task of searing all those scallops will be fine.

00:20:54Yes.

00:20:55Small, very small.

00:20:57Very small and manageable.

00:20:59This is really weighing heavy on me because obviously we overcooked the prawns the first time.

00:21:05I need to perfect these scallops.

00:21:07Yep.

00:21:08You want them just opaque in the middle and still bouncy.

00:21:11You don't want an overcooked scallop because they become chewy and not very nice to eat.

00:21:16As long as they're not rubbery.

00:21:18I am absolutely terrified to be cooking all the scallops because they have to be all cooked the same.

00:21:24Consistency is key.

00:21:26It is redemption cook.

00:21:27We had to redeem ourselves.

00:21:29Can't overcook these.

00:21:31Entree pan seared scallops with lemon garlic butter and pea puree.

00:21:38Your thoughts?

00:21:39Scallops.

00:21:40It can be quite hard to nail that if they overcook the scallops, if they undercook the scallops.

00:21:46I mean it is difficult to make sure the consistency is right for the scallops but it's a little bit boring for me.

00:21:52I really think they could have done something a little bit more exciting than that to be honest.

00:21:55I'm not too sure about the pea puree like if they're putting that in the scallop and yeah I hope it's yummy.

00:22:01Do you think they'll beat your score?

00:22:03No.

00:22:04Do you think they'll get close to your score?

00:22:06No.

00:22:07I reckon no.

00:22:08This menu looks delicious but I think our menu looked better and we obviously know it tasted good too.

00:22:14So I think our spot on top tonight is safe.

00:22:16Amy, what's the perfect way of cooking this colour?

00:22:19I don't know because I'm not a chef, am I?

00:22:22Um.

00:22:24We exposed Amy at the Last Instant Restaurant and she was caught in a huge web of lies.

00:22:30What happened?

00:22:31When I did type Amy's name into Google I found a professional cooking business.

00:22:37She's been a professional chef for multiple-

00:22:39Yeah, it's called a cook actually.

00:22:40We went through this the other night.

00:22:41Okay, so she's got 20 years of being a private chef-

00:22:45Cook.

00:22:46For some of Australia's largest celebrities and their families.

00:22:49Why does that genuinely bother you though?

00:22:51Oh, thank you Tam.

00:22:52No, no, no.

00:22:53Yeah, yeah.

00:22:54I am genuinely threatened by someone who's got 25 years of private cooking.

00:22:58And am I threatened by someone who owns multiple restaurants?

00:23:01Yes, I am.

00:23:02Like, and that's obviously what-

00:23:03Well we haven't done any of the stuff that you just said and we got a higher score than

00:23:06them.

00:23:07Yeah.

00:23:08I feel like everyone's forgetting about the fact that we're on the top of the leaderboard.

00:23:10Like, hello here.

00:23:12I do have trucks.

00:23:13Yeah.

00:23:15If you want to know what a private cook does, I cook for a lot of wealthy families.

00:23:19And I haven't for a while.

00:23:20They are always traveling.

00:23:21They're always away.

00:23:22And when you have a job like that, it's normally for the kids.

00:23:25Because the parents are busy.

00:23:26So you're cooking chicken nuggets, crumb veal.

00:23:28It's nothing special.

00:23:29I'm not doing caviar.

00:23:30Why you couldn't do- you couldn't say all of this yesterday?

00:23:32Yeah, why didn't you tell us?

00:23:33Why'd you lie about it?

00:23:34I'm telling you now.

00:23:35I think his strategy is just to stir the pot.

00:23:39Look, I don't know where he's going with it.

00:23:42But whatever he's doing, it's ruffling feathers.

00:23:49I think the scallops look really nicely.

00:23:52I'm happy with the croissant.

00:23:54Really loving this dark sear on top.

00:23:57That's very, very nice.

00:23:58Cooking the scallops.

00:23:59We want to show some technique because we were lacking that last time.

00:24:03I think it's pretty good.

00:24:05We're happy with that.

00:24:06And I was so happy with it there.

00:24:08Melt in your mouth.

00:24:10I just hope they're all cooked evenly.

00:24:13I'm just going to start pleating.

00:24:16All of our ingredients in our entree work together so well.

00:24:19We have the creaminess of the pea puree on the bottom of the plate.

00:24:22Then we have the juicy scallops.

00:24:25The bacon's there for the salty element.

00:24:27We're adding a tablespoon of this yummy, zesty lemon garlic butter sauce.

00:24:33It's a little drizzle of sauce I'm putting on each one

00:24:35because it is quite lemony.

00:24:37We don't want to overpower the dish.

00:24:40We know that Manu loves this sauce.

00:24:42It's definitely going to seal the deal on the entree.

00:24:45It looks really, really nice.

00:24:46It looks super, super posh.

00:24:48We've definitely elevated this menu.

00:24:50Yep.

00:24:51It's not simple.

00:24:52Teamwork makes a dream work.

00:24:54Teamwork makes a dream work.

00:24:56This dish looks amazing.

00:24:59It's exactly what I was envisioning.

00:25:01So I'm going to give this one to Colin.

00:25:03And I'm going to give this one to Manu.

00:25:04Perfect, so let's go.

00:25:05Let's go.

00:25:06Entree is served.

00:25:19I am quietly confident.

00:25:21I'm really hoping these scallops are all cooked evenly

00:25:25and we need them all to be perfect.

00:25:28I'm impressed.

00:25:29This does not look like a simple dish.

00:25:30This looks really nice.

00:25:31Thank you lovely.

00:25:32It looks, it looks okay.

00:25:33This is a huge step up from last time.

00:25:48As long as they have great flavour in that lemon and garlic butter, we could be seriously in trouble.

00:26:07Tonight we hope to impress the judges by bringing flavour as well as technique.

00:26:11This dish, I think it's elevated, so I hope everyone sees that on the plate.

00:26:16We want redemption, being able to show that we can cook seafood.

00:26:21Fingers crossed.

00:26:22In Queensland, besties Loll and Lil are aiming for redemption with their first dish of the night.

00:26:33Pan-seared scallops with lemon garlic butter and pea puree.

00:26:37I'm very excited to see how the table receives this entree.

00:26:52This is our first chance for redemption tonight.

00:26:56We mean business.

00:26:57We are here to stay in the competition.

00:26:59Yeah.

00:27:00So we need to prove that.

00:27:01Thank you ladies.

00:27:03Thank you so much.

00:27:07Bon appétit.

00:27:27I'm very impressed that they've cooked the scallops this well for this many people.

00:27:32But I'm not tasting the lemon and garlic, unfortunately.

00:27:38I really enjoyed it.

00:27:40My scallops were cooked really nicely.

00:27:42The lemon garlic butter was really nice.

00:27:44I just wanted way more lemon garlic butter.

00:27:46I could have bathed in that.

00:27:48I loved it.

00:27:49They maintained the integrity of the scallop.

00:27:51They cooked it to perfection.

00:27:53I think they should be really proud of what they just put forward.

00:27:56I would rate this higher than Maria and Bailey's.

00:28:02I feel like the scallop itself wasn't seasoned properly.

00:28:05The sauces were the ones that were seasoning the scallop.

00:28:10I would have liked for my scallop to have a bit more sear.

00:28:14But overall, it's a good start of the night.

00:28:17For what Lo and Lil did last time, this is a huge step up.

00:28:21It's a pretty strong contender so far.

00:28:23I'm getting a little bit nervous really.

00:28:27Round one.

00:28:32We thought we were going to do good and the critiques weren't so good.

00:28:37So I'm a little bit nervous to see what they have to say.

00:28:40Lol and Lil, for entree, you gave us pan-seared scallops

00:28:44with lemon garlic butter and pea puree.

00:28:47The scallops.

00:28:48The scallops.

00:28:53Spot on, scallops.

00:28:56I'm actually very surprised.

00:28:59Well, considering we haven't cooked the prawns last time and I blame you.

00:29:01Well, for 12 people, it's very hard.

00:29:04Scallops are beautiful and sweet.

00:29:05Very well cooked.

00:29:06Caramelised.

00:29:08Your pea puree was seasoned really well.

00:29:10You've done a great job.

00:29:11I'm very impressed with you.

00:29:14That's so good.

00:29:15So, lemon garlic butter.

00:29:18Where was it?

00:29:19I would have loved to get the scallops and dip it in and, you know.

00:29:24Okay.

00:29:25Note that.

00:29:27But I've got to say a great start of the night, ladies.

00:29:31Thank you so much.

00:29:33Oh my gosh.

00:29:34I'm so happy with our critiques.

00:29:35Definitely better than the last entree.

00:29:37I will say you left a butter off your entree and your main course has got a butter sauce.

00:29:43I don't need to say anything.

00:29:44We will make sure the butter is there.

00:29:46Good luck, ladies.

00:29:47Thank you so much.

00:29:48We'll see you all soon.

00:29:52Redempta, baby.

00:29:53Yes.

00:29:54We got it.

00:29:55We got it.

00:29:56This sauce.

00:29:57Well, we should have just tipped the whole thing on there by the sounds of that.

00:30:00Our first course is down.

00:30:01We need to do as well or even better of our main.

00:30:04That was so much better.

00:30:06So let's just carry on to the ravioli.

00:30:10For main, we are cooking pumpkin and ricotta ravioli with crispy sage and browned butter.

00:30:14I'm more confident in the flavours with this menu.

00:30:16I think it's more technical as well.

00:30:18It's what we needed to show this time.

00:30:20I think it's elevated and it shows technique.

00:30:22Okay.

00:30:23I'll start doing the ravioli.

00:30:24We have the pasta dough ready to go.

00:30:27We need to roll out that pasta for the ravioli

00:30:30because I need to make 80.

00:30:32That leaves us with a few extras.

00:30:34Very nice.

00:30:35It's probably the most technical part about the dish.

00:30:39True.

00:30:40My dad for my birthday bought me a pasta making class.

00:30:43So me and him went and we made pasta together.

00:30:46Roll, roll, roll.

00:30:48Making pasta with my dad is something I love to do.

00:30:51I'm really glad I get to showcase these skills tonight.

00:30:54Are you tall enough for this pasta, Lil?

00:30:56It looks the same size as you right now.

00:30:58Tonight, I'm really hoping we make dad proud with our ravioli.

00:31:01I'm just feeling just enough so that it holds its shape.

00:31:05The pasta has to be perfectly rolled, perfectly made and perfectly raviolied.

00:31:11These are so cute, Lil. Look at these.

00:31:14Oh, they're perfect.

00:31:15Then I've just gotten out 12 raviolis.

00:31:18We want like 80.

00:31:20This dish is a lot.

00:31:23Definitely makes me nervous the amount of work we have.

00:31:26Work quick, girlfriend.

00:31:28I'm doing the best I can.

00:31:29I'm freaking out a little bit inside, but who doesn't love pumpkin and ricotta ravioli?

00:31:34I think even any meat master would like this, surely.

00:31:43Question.

00:31:44Michael, what's your favourite meat out of all the meats?

00:31:47I'd go like a rib for the...

00:31:49What did you say, rib eye?

00:31:50Rib eye?

00:31:51Yeah, rib eye.

00:31:52Rib eye's pretty much exactly the same as a scotch.

00:31:53Oh, they're the same, aren't they?

00:31:54They're very, very similar.

00:31:56Pretty sure they're not.

00:31:57Rib eye's normally got a bone.

00:31:58Rib eye.

00:31:59Yeah, yeah.

00:32:00But if you cut the bone off...

00:32:01Yeah, but no, scotch has way more fat in it.

00:32:03No.

00:32:04It does.

00:32:05No.

00:32:06If you get...

00:32:07100% it does.

00:32:08Michael, Mark, add it again.

00:32:09Ding, ding, ding.

00:32:10My favourite meat to cook is baby back ribs.

00:32:13Yep.

00:32:14Pork baby back ribs.

00:32:15And there's multiple.

00:32:16I can do them in like 17 different types of ribs.

00:32:19We'll maybe over a three.

00:32:24We just keep saying three, tongue, three, tongue.

00:32:27Tell you one thing, I guarantee I can cook meat better than you any time of the day.

00:32:31Well, look.

00:32:32When you can reach the bench, you can say that.

00:32:33You just like...

00:32:34You just keep coming at it.

00:32:35Like, why can't you let it go?

00:32:36Mark and Riley just say things like this because they're insecure that their cooking's not good

00:32:46enough, but for Riley to just mock me about my heart, I'm not going to tolerate this.

00:32:51I don't need people talking to me like shit.

00:32:54Anyways, um, it doesn't matter.

00:32:57Wow.

00:32:58If you're going to dish it, you need to take it as well.

00:33:03And if you can't handle the heat, get out of the kitchen.

00:33:06I guarantee I can cook meat better than you any time of the day.

00:33:19Well, look.

00:33:20When you can reach the bench, you can say that.

00:33:23I'm leaving.

00:33:24I don't need people talking to me like shit.

00:33:36Um, anyways.

00:33:37Definitely the most tense it's ever been at the table.

00:33:43Is mane ready yet?

00:33:46If you're a short king and you're insecure about it, that's a low blow for Mark, I think.

00:33:53I think, to be honest, I'm not blaming you or anything for it.

00:33:57I do think it escalated because of the comment about his heart.

00:34:00You know what I mean?

00:34:01I'm not saying I agree or disagree, I'm saying that's definitely what kicked it off, right?

00:34:04Yeah, okay.

00:34:05Okay, I'm going to apologise for that.

00:34:07I will.

00:34:08It was just a constant thing and I've had enough.

00:34:10Yeah.

00:34:11But, yeah, I will apologise.

00:34:13It just came out and I definitely shouldn't have said it.

00:34:20You know, whatever she said, I don't care, like, I've got very thick skin.

00:34:25At this point, I just want to get back to the table, get back to this competition,

00:34:29because at the end of the day, we're here to win.

00:34:32Hello.

00:34:33Mark, I was definitely in the wrong and I want to apologise about the bench.

00:34:42No, no, genuinely, I'm really sorry.

00:34:45I should never have stooped that low and come and made a stupid joke about the bench,

00:34:49so I do genuinely apologise for it.

00:34:51It's fine.

00:34:52I'm sorry for, um, yeah.

00:34:55But, yeah, seriously, I'm very much sorry.

00:35:00Fine, yous are all good, aren't they?

00:35:02They're not going to be in the competition for long, so it doesn't really bother us too much.

00:35:11Things have gotten super out of hand at the table.

00:35:14We just need to change the subject.

00:35:15So, nice conversation, um, what can we talk about now?

00:35:18Oh, okay, let's do dance moves.

00:35:20So, we're going to do a dance move train.

00:35:22So, like, I'm going to do a move, then Marco does it and we carry it.

00:35:26Alright, you start.

00:35:27Alright.

00:35:28You've got to copy it.

00:35:30Oh, my God.

00:35:34I don't understand.

00:35:35What is this?

00:35:36I definitely feel like I have whiplash.

00:35:40One minute we're up here fighting, screaming.

00:35:43Next minute we're dancing, we're having fun together.

00:35:47It's crazy.

00:35:48I'm, I'm, I'm honestly blown away.

00:35:50I don't know what's going on.

00:35:52And then we go.

00:35:53Alright, you ready?

00:35:54Do we see a magic mark?

00:35:55Yeah.

00:35:56Magic mark.

00:35:57Magic mark.

00:35:58I need a chair.

00:35:59Oh, God.

00:36:00Give me some glass.

00:36:01Come on.

00:36:02Come on.

00:36:03Matt.

00:36:04I'm getting a chair.

00:36:05Oh, God.

00:36:06Oh, God.

00:36:07Oh.

00:36:08Oh, well, God.

00:36:09Yay.

00:36:10Look, man.

00:36:11He ate that up.

00:36:12He killed that.

00:36:13Mmm.

00:36:14I definitely feel like there's a stripper on the weekends.

00:36:15Whoa.

00:36:16This is the weirdest show.

00:36:17That was great, man.

00:36:18Everyone was beefing two minutes ago.

00:36:20it's just like one big dysfunctional family i'd rather not have them as my family

00:36:37how are we going the ravioli count is currently at 24 plus one two three four five six seven

00:36:42eight nine thirty four so i need to work faster we are having to make 80 raviolis tonight so feeling

00:36:52the stress work fast i'm trying while lil is working on the ravioli i need to get started on

00:37:00our crispy sage and browned butter sauce and if you just put it on the smaller one quite low for

00:37:06this main course we are trying to achieve technique technique technique and flavor flavor flavor

00:37:13um what color am i looking for for this because i'm really scared i don't want to burn it it's like

00:37:17amber amber that's like orange right yeah i think our ravioli can definitely get a 10 will we just

00:37:23have to get the ratio of butter right well holland said butter butter butter we will not be making the

00:37:28same mistakes our entree the sauce will be very present it will not be invisible it's going to be

00:37:34the one of the main stars of our main going okay this pasta will be the death of me

00:37:44all right let's talk about main sherry all the stuff in there pumpkin ricotta ravioli sage and

00:37:50butter they all seem like they work well together and hopefully the sage stays crispy because it gives

00:37:55it a bit of texture i'm extremely disappointed to have no meat in this main course i think that some

00:38:04nice chickens thinly sliced chicken would go excellent with this main

00:38:11is it even a main course if it doesn't have meat it really does need protein to fill me up

00:38:18i think it's pretty risky doing a main without any me i feel like if it hasn't got a meat element to it

00:38:22then you need to make sure that the flavors are schmickity smack amazing just hope they don't

00:38:27hold back on the butter like they did on the entree maria if i remember correctly i gave you raviolo

00:38:34a 10 out of 10. do you think this mankos should get another 10. it could potentially get a good scoring

00:38:42and maybe a 10. however for that to happen i want the pumpkin to be roasted i wanted to not be soggy i

00:38:50wanted to have body i want the crispy sage to be crispy if everything that i just said happens

00:38:58it could score a 10. it's going to be like battle of who has the better ravioli there's no way that

00:39:04these two are going to be able to do it as good as us there's just not even a question

00:39:11going okay yes this pot's almost boiled for the ravioli low i'm just making a few more raviolis just

00:39:17in case we have a few that do burst i think we have a little bit too much i'm trying to tell

00:39:22lill we've got plenty of extras already she doesn't need to pump out any more ravioli but uh she just

00:39:27wants to do some more for some reason lilly stopped making pasta i think i just need a few more just in

00:39:34case we have a few bursters please stop rolling the ravioli i think we're gonna be okay i'm scared we need

00:39:42more ravioli i'm just quickly doing another lot of raviolis just in case we need to get this on the

00:39:49plate and out the door get on the ravioli machine off it's time to cook let's go okay i'm gonna put

00:39:57these in we don't want any of them to burst you have to work quick we really want the pasta to be

00:40:06al dente we've got two minutes left on these so if it's overcooked it'll just burst out quick we need

00:40:12to get those out yeah i know okay i'm getting these in the sage butter the pasta is perfect i'm so happy

00:40:28with the ravioli the pumpkin is super sweet with the brown butter oh it's just delicious it's gonna make

00:40:34dad so proud you gotta put the crispy sage on it yep we get the softness from the ravioli with the

00:40:40crunch from the walnuts the oil from the butter yum yum get these all out yes yes yes get them on

00:40:46plate i am some wanky dots with the basil cream to elevate the dish just perfect the table is in for

00:40:53a treat done bob's your uncle so this one's for colin this one's for manu let's get it out there let's go

00:41:04and get it out there let's get it out there i'm gonna let's get it out there let's get it out there

00:41:10main is served main is served main is served

00:41:16It looks amazing I hope there's mistakes let's hope that it doesn't taste as good as it looks

00:41:42Just just ask them for a friend is there any chicken with this

00:41:46No, unfortunately meat must might be a bit disappointed

00:42:07Serving a meatless mane is a huge risk we don't want people like Michael to score us down because of it

00:42:16We want Redemption so bad I hope they like it

00:42:24Coming up lol and lil's dishes divide the table

00:42:32I'm so happy for the girls they did a really good job with this dish

00:42:35If I got this on an airplane I wouldn't complain

00:42:38But we're not on an airplane and still to come we are making lamingtons now

00:42:44We need to show that we can do without our little twist on a dessert true

00:42:46When you change a classic dish there are a lot of risks do not mess up with tradition

00:42:53If it's not as good as the classic, why did you even try and reinvent it?

00:42:57It's just not Australian

00:42:59Lol and Lil are hoping for another success as they serve up their mane

00:43:10Pumpkin and ricotta ravioli with crispy sage and browned butter

00:43:14Serving a meatless mane is a huge risk

00:43:20Never mind Michael, we are confident in our dishes and with what we've cooked

00:43:26We want to prove that you shouldn't underestimate us

00:43:34Thank you ladies

00:43:40Thank you so much

00:43:41The pasta is cooked beautifully

00:43:57The pumpkin inside tastes really nice

00:44:01I wanted them to fail

00:44:09But unexpectedly I like this dish

00:44:14The burnt butter is beautiful

00:44:17I am very worried after having this

00:44:21This is really good

00:44:23I thought it was great

00:44:29The pasta was cooked really well

00:44:30It was delicious

00:44:31I'm so happy for the girls

00:44:33I feel like they did a really good job with this dish

00:44:35After on train main

00:44:37I definitely feel like the girls have been underestimated a little bit

00:44:40The girls absolutely killed it with the ravioli

00:44:42So I'm a bit worried about our position on the leaderboard

00:44:45Michael

00:44:46Happy?

00:44:51Holy shit

00:44:52That is the best vegetarian dish

00:44:57That I feel has been served in the competition so far

00:45:01The flavours there were absolutely on point

00:45:04Would have loved some chicken underneath to soak in that butter

00:45:09But those flavours married to perfection

00:45:13These girls have taken their game to the next level

00:45:16From their previous instant restaurant

00:45:18And I'm absolutely shocked

00:45:20You've changed your channel

00:45:22I think potentially the negativity

00:45:25And what I've pushed onto the girls

00:45:27In terms of telling them that they're going home

00:45:30And they don't deserve to be in the competition

00:45:31Because they're too young

00:45:32Completely backfired on me

00:45:34Because right now I feel like we've got some really fierce competition coming our way

00:45:37I think they should thank you

00:45:39I bring out the best in everyone

00:45:43Yes

00:45:43Wow

00:45:44Lowell and Lil for a main course

00:46:00You serve this pumpkin and ricotta ravioli with crispy sage

00:46:04And brown batter

00:46:06Serving a vegetarian dish

00:46:12To meet lovers can be a question mark sometimes

00:46:16But when I had my first ravioli and put it in my mouth

00:46:23First thing that came to mind was delicious

00:46:26Yay

00:46:27Delicious

00:46:30Thank you

00:46:31Delicious, that's so good

00:46:33I'm so proud of us

00:46:34The flavour was bang on

00:46:36Like frankly

00:46:37That was seasoned properly for me

00:46:39A little bit more filling in the pasta

00:46:42Would have been a much better result

00:46:44The pumpkin is sweet

00:46:46So you need something to offset that

00:46:48Which is that brown butter

00:46:50And then what you need to do is hit it with more sage

00:46:53More sage

00:46:54Or deep fry some sage on the side

00:46:56And then at the end you season the sage and put it on top

00:46:59So you've got that little bit of texture

00:47:00But the pasta, that was wonderful

00:47:03That was beautiful

00:47:04I loved it

00:47:05Got a lot of techniques going on here

00:47:08You have lifted your game

00:47:09And you are taking this competition seriously

00:47:12Thank you so much

00:47:13Thank you

00:47:14The judges love the pasta

00:47:17Dad would be proud

00:47:19We definitely proved we are meant to be here

00:47:21And we are going to stay in this competition

00:47:23You are on the road as they say

00:47:25To redemption

00:47:26Thank you

00:47:27Thank you

00:47:28Thanks very much Cullen

00:47:30Right now

00:47:31I think we're still going to be at the bottom of the leaderboard

00:47:33After tonight

00:47:34Unless they completely make a disaster with the dessert

00:47:38Alright so

00:47:39One more dish to go

00:47:41We've got

00:47:42Your lamington

00:47:43Yes

00:47:44I'll spin on a lamington

00:47:45Close your eyes

00:47:46You taste lamington

00:47:47So

00:47:48It takes three dishes to redeem yourselves ladies

00:47:52Yes

00:47:53So don't drop the ball

00:47:54Thank you

00:47:55Thank you so much

00:47:56Thank you

00:47:57Thank you

00:47:58Thank you

00:47:59I feel better than ever going into this next course

00:48:01I think that's the best critique we've gotten yet

00:48:03So much different to our first round

00:48:08It was delicious

00:48:10Yes

00:48:11Good job

00:48:12So proud of us

00:48:13Me too

00:48:14It's so special doing this competition with my best friend

00:48:17There is no one else I'd rather be here with

00:48:19We are on the road to redemption

00:48:20Yes

00:48:21So let's keep this momentum going

00:48:22Yes

00:48:23We've shown them what we can do with classics

00:48:24Yes

00:48:25Now we need to show them what we can do with our own little twist on a dessert

00:48:26True

00:48:27For dessert we are making Lowell and Lil's lamington

00:48:30We have done a couple of classic dishes so far

00:48:32But this one is our own little spin on a classic

00:48:34We're definitely elevating it

00:48:36So instead of your sponge cake we've got a beautiful coconut cake

00:48:40Alright Lil

00:48:41I'm pulling the cakes out of the fridge

00:48:42We need the coconut cake to all be soft

00:48:44You want it to be melt in the mouth

00:48:45You don't want it to be hard and dry

00:48:47Coconut cake looks amazing

00:48:48So I put a lot of extra effort into it to make sure that it doesn't go dry

00:48:52I've made coconut syrup double the amount of holes I put in the cake so it soaks in there

00:48:57I'm going to absolutely drown them in syrup

00:48:59Good

00:49:00I swear to God if they say this cake is dry

00:49:04So I'm just praying that pays off

00:49:06Redemption cake

00:49:07That's what we're going to call it

00:49:08Yes

00:49:09Redemption lamington

00:49:10We have the coconut cake

00:49:12And then the chocolate mousse

00:49:13Which represents the chocolate that the lamington cake is rolled in

00:49:16I'm just adding the mousse in here now

00:49:19Chocolate is looking really good

00:49:20And then the raspberry coolay on top

00:49:22Because a lot of people like jam filled lamingtons

00:49:24We made ourselves a little tester that doesn't look that pretty

00:49:27But we'll get the flavours of it

00:49:29When you change a classic dish there are a lot of risks

00:49:33Because if it's not as good as the classic why did you even try and reinvent it?

00:49:38We've only made 12 lil so this is do or die really

00:49:41So let's just hope it's good you go first

00:49:45Is it dry or is it still moist?

00:49:50Is it good?

00:49:51The cake is slightly dry

00:49:52I'm a little disheartened because I think it has come out a little bit dry

00:50:05It's kind of hard to get the spoon through it

00:50:07I don't know what happened

00:50:09We don't want to serve dry lamington

00:50:14But we don't have any backups

00:50:16So if we don't do something we could be in trouble

00:50:32With the final course underway

00:50:34Lol and Lil's path to redemption has hit a roadblock with their lamington

00:50:39The cake is slightly dry

00:50:42I'm a little disheartened

00:50:44I don't know what happened

00:50:46We don't have any backups

00:50:48So I think we might need to add something to this

00:50:53Should we whip up some cream real quick and see if adding cream does anything?

00:50:58Yep

00:50:59Should we get me a stand mixer?

00:51:01We've decided to whip up some cream

00:51:04That should just add a little bit of moisture to this situation

00:51:13Bit more vanilla?

00:51:15Oh

00:51:16Need sugar

00:51:18This is very plain cream

00:51:21Unfortunately we don't have many options

00:51:23We only have 12 lamingtons

00:51:25So we don't really have a buffer for any mistakes here

00:51:28But I do not want it to be dry

00:51:31If you think

00:51:32That it does taste good with the dish

00:51:34I trust you

00:51:36We have to redeem ourselves

00:51:40Out of you two

00:51:41Who takes on to get ready?

00:51:42Him

00:51:44Is it the hair?

00:51:45It's the hair

00:51:46So

00:51:49So dessert

00:51:50Lowell and Lil's Lamington

00:51:52What are we expecting?

00:51:53I feel like Lowell threw me off a bit when she said

00:51:56When you close your eyes it's going to taste like a lamington

00:51:59So I'm not quite sure what I'm picturing

00:52:01I'm thinking maybe some sort of deconstructed or loaded lamington

00:52:04I think that they're going to be going for it to taste like a lamington

00:52:07But not exactly look like a lamington

00:52:10The key to the lamington is going to be the sponge cake

00:52:14I think it really needs to be spongy

00:52:16Everyone's got such fond memories of eating lamingtons where they're soft and squishy

00:52:20Without that, I don't think it's really a lamington

00:52:23A lamington are very hard to make

00:52:25Because it could be dry

00:52:26Is it like enough?

00:52:28I don't know

00:52:29Are they going to serve it with some whipped cream?

00:52:31How are we feeling? Do you think they will be consistent?

00:52:34Um

00:52:35For their sake we do hope they'll be consistent

00:52:40But for ours, of course, we don't want to be at the bottom

00:52:44Fingers crossed but not for the girls but for ours

00:52:47Let's hope that history repeats itself and they're below us at the end of the night

00:52:53It's time to plate up our desserts

00:52:58Yes

00:52:59So we need to unmold them all

00:53:01I don't have any room for error at all

00:53:03I only had 12 ring molds which sucks but I have faith in myself

00:53:09Okay, I'll cook

00:53:18Oh my gosh, that looks really good

00:53:20Overall, I think they look amazing, colourful, beautiful

00:53:23But the cake might be a little bit dry

00:53:25Look at this

00:53:26Cute

00:53:27So I'm hoping they appreciate all the other elements

00:53:29Make sure it's spread out to the edges

00:53:31Bit more on that one

00:53:34So do you think we should add the cream, Lil?

00:53:36Give me an executive decision

00:53:37If you think it tastes better with the cream

00:53:38I trust you

00:53:39Yes

00:53:40Just adds a little bit of moistness

00:53:43And I think we just put it to the side

00:53:46Let's hope we can get, like, redemption for this dessert, Lil

00:53:52It's full of flavour

00:53:53A coconut cake with a chocolate mousse layer and then a raspberry kool-ae layer

00:53:58It's not too sweet

00:53:59Yeah

00:54:00But it's not too rich

00:54:01It all just balances each other out

00:54:03Perfect

00:54:04I have some concerns around the expectation of it being a lamington

00:54:08Doesn't look prettiest on the plate, the cream, but I'm happy with it

00:54:11It's not a lamington specifically, it's lamington inspired

00:54:15But I personally love this a lot more than a normal lamington

00:54:18Yep

00:54:19Redemption cook

00:54:20Mm-hmm

00:54:21This is gonna bring us redemption for dessert

00:54:22This is

00:54:23I mean, I love it, but will they love it?

00:54:24Who knows?

00:54:25We'll find out

00:54:27Beautiful

00:54:28Mm-hmm

00:54:29Alright, I'm gonna grab this one for Colin

00:54:30I'll grab this one for Manu

00:54:31Alright, let's go

00:54:32Let's go

00:54:33Let's go

00:54:41procedura

00:54:44Because that is saffed

00:54:45Well

00:54:46Cher

00:54:46Tool

00:54:54Kind of

00:55:01Didn't look like a lamington when they found it out

00:55:03No

00:55:05To me, it kind of looks like the inside of a wagon wheel

00:55:08like it doesn't really give me Leamington vibes I like to experiment I

00:55:21think it shows technique so I hope it pays off

00:55:30Colin sliced down and the cake was harder than I would have liked it's not

00:55:35good it's not good

00:55:38so I'm really concerned about the dryness of the cake

00:55:52in Queensland Loll and Lil are hoping their dry cake doesn't derail their dream

00:55:58of bettering their last score as they serve up their unique spin on a classic

00:56:03Lamington this is our Redemption dessert our last chance for Redemption tonight we're

00:56:09so close

00:56:16but I'm a little bit worried about the dryness of the cake

00:56:21thank you ladies we'll call you back for a final critique thank you

00:56:27thank you so much

00:56:28thank you

00:56:29thank you so much

00:56:30thank you

00:56:31thank you

00:56:32I did like the chocolate mousse component but that was probably it for me

00:56:39the bottom is quite dense they've put a lot of coconut in it which has probably made it more dense but it's not a chocolate mousse

00:56:46I did like the chocolate mousse component but that was probably it for me

00:56:53the bottom is quite dense they've put a lot of coconut in it which has probably made it more dense

00:57:00the bottom is quite dense they've put a lot of coconut in it which has probably made it more dense

00:57:06this dessert is really not giving Lamington that was like the cake that you left at your bench like for five days and then you tried to serve with some chocolate mousse and a raspberry gel

00:57:13this dessert is really not giving Lamington that was like the cake that you left at your bench like for five days and then you tried to serve with some chocolate mousse and a raspberry gel

00:57:28and a raspberry gel

00:57:30Maria

00:57:31Maria

00:57:32you didn't seem to have had a lot of your dessert

00:57:34mm-hmm

00:57:35are you disappointed?

00:57:36I've been having some thoughts

00:57:40do not mess up with tradition

00:57:43oh

00:57:45wow

00:57:47to say that you shouldn't mess with the classic it's very contradicting after she made a modern moussaka and fully tossed that around

00:57:57definitely I did not feel that it was a lambda flavour

00:58:01the cake was a bit too dense and it had the extra coconut within which is a little bit hard to chew

00:58:09I feel they should have just stuck to the basics if they brought an actual lemon sin out for us all just a old school traditional one and had maybe something on the side

00:58:19we'd probably all like it a lot more

00:58:21if I got this on an aeroplane I wouldn't complain

00:58:24but we're not on an aeroplane

00:58:26it's a sponge which was not spongy at all it was a dense cake

00:58:31it's just not right to call it a Lamington

00:58:33I just think it's pretty disrespectful

00:58:36disrespectful to whom?

00:58:38to the Lamington

00:58:40a Lamington is a traditional Australian favourite and they've called it a Lamington without hitting any of the Lamington elements

00:58:53it's just not right

00:58:55it's just not Australian

00:58:57after finishing dessert

00:59:02it's time for each team to score Loll and Lil's instant restaurant out of 10

00:59:08for entree we had the scallops

00:59:11the scallops were cooked to perfection

00:59:13we needed more of the lemon garlic butter for sure

00:59:16my scallops were cooked to perfection

00:59:18however I think the dish lacked flavour all around

00:59:22I think it needed more salt for sure

00:59:24for Maine we had the ravioli

00:59:27to make all those ravioli by hand

00:59:31they really deserve a pat on the back

00:59:33because it was done to perfection al dente

00:59:37I think the ravioli for Maine's was definitely the best course of the night

00:59:41and then for dessert we had Loll and Lil's Lamington

00:59:44I grew up eating Lamington's every weekend

00:59:46it was about a soft sponge cake in the middle

00:59:49and the bottom was very hard

00:59:51so for that it didn't really hit very well

00:59:53it just didn't really work

00:59:55like it was no worse my calories so to speak

00:59:58so what are we thinking about giving them like a five or six

01:00:03we'll go with a six

01:00:04let's go with a six

01:00:05for me I'd say six it's fair

01:00:08should we lock in a six?

01:00:09yeah six

01:00:10yeah we'll lock in a six

01:00:11so what are we thinking six?

01:00:13six

01:00:14definitely a six

01:00:15so we do a six

01:00:16yeah lock in a six

01:00:17it's a five for me

01:00:19yeah we'd say five or six

01:00:21but if you're good with five

01:00:24since we're on the bottom

01:00:26maybe five

01:00:27five

01:00:28yeah we're scoring a five

01:00:29scoring a five

01:00:30we have to look after ourselves

01:00:31if we want to win this competition

01:00:33we have to do whatever it takes

01:00:34I'm so nervous

01:00:39we really don't want to be on the bottom like we were last time

01:00:42today is our redemption day

01:00:45we scored 64 in round one

01:00:47we have to make a comeback so we can actually prove to everyone we deserve to be here

01:00:51we do

01:01:00I'm so nervous

01:01:01I'm so nervous

01:01:02Maria and Bailey are on the bottom at the moment with 62

01:01:05we really don't want to be on the bottom like we were last time

01:01:08I'm just hoping we've redeemed ourselves from last time

01:01:11yeah fingers crossed

01:01:17I'm super nervous to find out the scores

01:01:19I just want to know if we're off the bottom or not

01:01:22thank you for inviting us back to your whimsical garden party

01:01:32sugar spice and everything nice

01:01:36it's time for the scores

01:01:39the guest teams have given you a combined score of

01:01:4529 out of 50

01:01:50that's better than the last one

01:01:54that's good

01:01:55we've redeemed ourselves with the guests

01:01:57yay yay yay yay

01:02:00and now it's our turn to score each dish out of 10

01:02:03ladies for entree you started with pan seared scallops

01:02:07with lemon garlic butter and pea puree

01:02:11classic flavours love the way you pan seared those scallops

01:02:16bit of caramelisation

01:02:18nicely opaque just melting in the mouth

01:02:20the pea puree was full of flavour

01:02:22great texture

01:02:24and was a great accompaniment to a classic scallop dish

01:02:27but

01:02:29if you put a little bit more sauce on that dish

01:02:32you would have got a much better score

01:02:34so the score I'm giving you for your entree

01:02:37for your entree tonight I score you a 7

01:02:47thank you

01:02:48I'll take it

01:02:49last time we ended on a 7 and that was our best one

01:02:51and we're starting with a 7 so hopefully it just keeps going up

01:02:54main course pumpkin and ricotta ravioli with crispy sage and browned butter

01:03:01another classic from wherever you're pulling these classics but they work

01:03:07and the pasta was cooked beautifully the pumpkin was sweet maybe a little bit more ricotta

01:03:13I would have liked to see a little bit more crispy sage

01:03:16yeah

01:03:17I would have put a little bit more filling inside that ravioli just to get a bit more plump

01:03:22but the bran butter was absolutely delicious beautifully caramelised which was exactly what you want from bran butter

01:03:28love the flavour overall a classic done well for your main course tonight I score you an 8

01:03:35thank you

01:03:37thank you

01:03:39I'm actually a bit nervous right now

01:03:42my score I'm giving you for you tonight

01:03:45is an 8

01:03:47thank you

01:03:49yes

01:03:51yes ravioli

01:03:53queen

01:03:54it feels like we're in a really good position at the moment

01:03:56we're so close to redemption

01:03:59it all comes down to dessert

01:04:01I'm a little bit worried the cake's gonna let us down

01:04:03four desserts

01:04:05lol and lil's leamington

01:04:08as far as entry and main

01:04:12redemptions was there for sure

01:04:14but the dessert not so much

01:04:18the bottom cake layer was a little dense

01:04:23and a bit dry

01:04:25the chocolate mousse was delicious

01:04:27so was the raspberry jelly but maybe a little bit too much of it

01:04:31and the cream on the side was just kind of a bit boring

01:04:36I did like the sharpness of the jelly and then you hit that with the chocolate

01:04:43I was sort of getting a bit of black forest going on there

01:04:46there was no leamington in there

01:04:48the base was too thick

01:04:50yep

01:04:51very hard to cut and a little bit chewy

01:04:53yep

01:04:54so we had a couple of elements

01:04:55that I liked

01:04:56and then the main element that sort of took away from the main dish

01:04:59for your dessert tonight I score you

01:05:03a five

01:05:07thank you

01:05:09the score I'm giving you for your dessert

01:05:11is a five

01:05:16five

01:05:17that's okay

01:05:18that's all right

01:05:19that's all right

01:05:20so lol and lil

01:05:21that gives you a grand total score of

01:05:26sixty-nine

01:05:27we did that at the last time

01:05:29we did it

01:05:32we made redemption

01:05:34first OG team to get redemption

01:05:36how are you feeling?

01:05:38good

01:05:39not on the bottom

01:05:40which I feel good about

01:05:42yeah

01:05:47it's heartbreaking

01:05:48this is heartbreaking

01:05:50we're running out of opportunities to get off the bottom of the leaderboard

01:05:55with a score of sixty-nine

01:05:57lol and lil are third on the leaderboard

01:06:00while Danielle and Marco remain at the top

01:06:03and Maria and Bailey are on the bottom

01:06:06there are two instant restaurants to go

01:06:09you know Colleen

01:06:10tonight's menu was delicious

01:06:12but he was missing one thing

01:06:15do you know what it is?

01:06:16you're right

01:06:17you're right

01:06:18you know what I think it is?

01:06:19meat

01:06:20yes

01:06:21meat

01:06:22cooked by a master?

01:06:23yes

01:06:24yes

01:06:26Michael Riley

01:06:28I think you're up next

01:06:29woo

01:06:30let's go

01:06:31we're aiming for

01:06:34a minimum of 80

01:06:35because we have a bet with Mark and Tan

01:06:37whoever doesn't get the highest score

01:06:39has to do a shooey

01:06:40so

01:06:41I want to shut Mark up

01:06:43alright

01:06:44well thank you very much

01:06:45thank you

01:06:46thank you

01:06:47thank you

01:06:48thank you

01:06:49I'm really excited

01:06:50tomorrow is doomsday

01:06:52for Michael

01:06:53we're still super confident

01:06:54so

01:06:55they better be ready to

01:06:56be drinking out of Manu's boot

01:06:58judges said the tongue was cooked to perfection

01:07:03did you tell them what I scored you for that dish?

01:07:07three

01:07:08oh

01:07:09we're ready for redemption

01:07:12I am feeling the pressure

01:07:14is the meat master

01:07:16it's time to deliver

01:07:17like lamb to the slaughter

01:07:20I think it should be cooked a bit more

01:07:21has that fat there been cooked?

01:07:23that is exactly how lamb should be cooked

01:07:25is it?

01:07:26take a lesson from the meat master

01:07:27oh my god

01:07:28oh my god

01:07:29oh my god

01:07:30oh my god

01:07:31are they

01:07:32minced meat

01:07:33on UNKR

01:07:35tomorrow 7.30 on 7

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