My Kitchen Rules Season 15 Episode 9

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Transcript

00:00:01Previously, Adelaide's Maria and Bailey fought to put the OGs on top of the leaderboard.

00:00:09We are more prepared this time.

00:00:11We have what it takes to knock the gatecrashers out of the competition.

00:00:15But they over-promised and under-delivered.

00:00:19It was kind of like, meh.

00:00:21Meh?

00:00:22You can see the amount of technique you put in, but I think you've missed the flavours.

00:00:27Landing only 62 points on the leaderboard.

00:00:31So the OGs have not been able to put their money where their big mouth is.

00:00:36Tonight, we're in Adelaide.

00:00:40Where there's magic in the air.

00:00:42Wow.

00:00:43I'm looking at another world.

00:00:45With gatecrashers Mark and Tan.

00:00:48They don't call me Magic Mark for nothing.

00:00:52But, will there secret spells?

00:00:55I don't use measurements.

00:00:56I go off how it feels and how it's coming along.

00:00:59We're at Exo.

00:01:02Have them needing to pull a rabbit out of their hat.

00:01:06Fingers crossed.

00:01:07Disasters to come.

00:01:10And one team pushes the table.

00:01:13Oh God.

00:01:15To the edge.

00:01:16Listen.

00:01:17You either accept the rules and you play with everyone.

00:01:20Or goodbye.

00:01:29Tonight, we're in Adelaide.

00:01:32Where competitive mates, Mark and Tan.

00:01:35Let's go mate.

00:01:36Are aiming for record breaking scores with their menu.

00:01:40Let's do this.

00:01:41Feels like it's a good day to be cooking.

00:01:42Feels like a good day to be winning mate.

00:01:43With five hours on the clock until the guest teams arrive, the confident cooks head to the

00:01:57shops to buy their ingredients.

00:01:59Good old Adelaide.

00:02:00The city of the winners from My Kitchen Rules 2025.

00:02:05The highest score in MKR history is 104.

00:02:08And we definitely want to beat that tonight.

00:02:12Let's go.

00:02:13100% supportive of our fellow gatecrashers doing well tonight.

00:02:16We need a good competition.

00:02:18Otherwise it's just, why would we bother?

00:02:21Always talking.

00:02:22It's time to walk the walk.

00:02:23That's right.

00:02:24I'm excited to bring Thai flavours tonight.

00:02:29We're keeping it pretty traditional and rustic, but full of flavour.

00:02:33Looking forward to seeing everyone's reaction after eating our food.

00:02:36Tan manages two restaurants.

00:02:38That is a huge competitive advantage.

00:02:41So I'm expecting some restaurant quality Thai food.

00:02:46It'd be great to see Michael.

00:02:48Not knowing really what to say because the dish was so good.

00:02:51Michael's always got something to say.

00:02:54Meet Master in his little three.

00:02:57As long as he is a man of his word and does that shooey, it's exactly right.

00:03:02I made a bet with Michael.

00:03:03Whoever gets the lowest score has to do with shooey out of Manu's boot.

00:03:08It won't be arse, mate.

00:03:13Mark has not demonstrated that he has much food knowledge.

00:03:16I'm expecting Mark to bring Tan down.

00:03:21This is our time to show everyone who's going to be number one by the end of this.

00:03:25Exactly, my man.

00:03:29Do this. Come on.

00:03:30Let's go.

00:03:31Let's go.

00:03:33Do you reckon we're the only team using no list?

00:03:35A list?

00:03:36What's that?

00:03:37We don't need a shopping list.

00:03:38That's how confident we are.

00:03:39How are ya?

00:03:40How are ya?

00:03:41Can we please get 30 drumsticks, please?

00:03:4230 drumsticks?

00:03:43No worries.

00:03:44Thank you so much.

00:03:45For Maine, we're cooking chicken, cow soy.

00:03:47I'm excited for this one.

00:03:49It's like a Thai laksa with noodles.

00:03:51A lot can go wrong with this dish.

00:03:53You could have some undercooked chicken.

00:03:55We could have some noodles that are overcooked.

00:03:57So we're looking for a noodle with a little bit of bite.

00:03:59Here you are, boys.

00:04:00Thank you so much.

00:04:01There's a lot of pressure on Tan for this.

00:04:04When you're taking stuff from your heritage, you've got to deliver.

00:04:06Chillies and herbs.

00:04:08This is where we spice up the competition, huh?

00:04:10Nice.

00:04:11Everyone seems to be complaining about the lack of spice in the previous restaurants.

00:04:14It's important that we bring that, but also bring balance with it as well.

00:04:17The flavour bomb.

00:04:19We are inspecting Thai food because, well, Tan is Thai.

00:04:23Yeah, I like Thai food.

00:04:24I've not had too much of it, but I hope it's not too spicy.

00:04:27Eggs.

00:04:28Eggs.

00:04:29For dessert, we're making passion fruit creme brulee.

00:04:32Creme brulee is a very classical French dish.

00:04:36So we'll grab passion fruit.

00:04:38The way it's cooked will determine the texture.

00:04:42So it needs to be soft.

00:04:44I'll bring me to get a high score.

00:04:46I've got a bag.

00:04:47See you.

00:04:49Everyday rewards kind.

00:04:51Absolutely.

00:04:52We just want to cook it and impress everyone.

00:04:54See you later.

00:04:55It's a big opportunity and we're taking this very serious.

00:04:57You'll walk away from me.

00:05:01It's a race against the clock, as Mark and Tan now have just four hours to

00:05:05set up their instant restaurant and prepare their dishes before the guest

00:05:09teams arrive.

00:05:10Let's go.

00:05:11Finally home.

00:05:12Time to start setting up our instant restaurant.

00:05:14Can't wait to set all this up, huh?

00:05:16Let's get this looking amazing, mate.

00:05:18We want people to have an awesome experience at our instant restaurant tonight.

00:05:22Let's go.

00:05:23Big boy.

00:05:24Beautiful.

00:05:29Love it.

00:05:30Our instant restaurant is called Chang.

00:05:32Wait Mark, how cool is this?

00:05:33A bit of magic.

00:05:34Yeah.

00:05:35We want the vibe to have some magical elements to it.

00:05:37I've been passionate about magic and illusions since I was a young kid.

00:05:41I've got me a trick or two.

00:05:43Last instant restaurant.

00:05:45Maria and Bailey got 62.

00:05:46They definitely didn't redeem themselves.

00:05:48But we can definitely surpass that.

00:05:50Mark and Tan had a lot to say about us the first time we met them.

00:05:54So I'm very excited to see what they can actually bring to the table.

00:05:58And whether the magic is all fake.

00:06:03So these venues are going to have a magic element tool.

00:06:06I don't think anyone's going to see something like this before.

00:06:08It's looking good.

00:06:09Our instant restaurant looks amazing.

00:06:11Time to get changed and start cooking.

00:06:17Let's go, mate.

00:06:18Look at these, huh?

00:06:19Oi.

00:06:20We're playing to our strengths tonight.

00:06:21Famous aprons, eh?

00:06:23Hello.

00:06:24That's why I'll be taking charge of entrees and mains.

00:06:26And Mark will be my sous chef.

00:06:29I'll be taking charge of desserts.

00:06:31I'm just going to get this pot on for our octopus for the entree tan.

00:06:34For entree, we're cooking grilled octopus with roasted capsicum and Thai-style chimichurri.

00:06:39Oh, look at these tentacles tan.

00:06:42Look at that, mate.

00:06:43It's beautiful.

00:06:44Definitely not a classic Thai dish, but I'm expecting tentacles, soft, grilled,

00:06:51so you've got a beautiful char.

00:06:53Chimichurri is usually an Argentinian herb sauce with a bit of vinegar and some chilli.

00:06:58To make it Thai, I don't know what that means.

00:07:01We've got to really make sure that octopus is tender and not chewy before we serve it.

00:07:05No, that's right.

00:07:06That'll be the biggest thing that everyone will be looking for, that it's nice and tender.

00:07:10Can't wait for everyone to try these egg noodles tonight.

00:07:14For mains, we're cooking chicken khao soi.

00:07:16Khao soi is definitely a Thai version of laksa.

00:07:19It comes from where I was born, Chiang Mai, which is in the north of Thailand.

00:07:23I feel like the biggest pressure at the moment for me is myself at the moment.

00:07:26I feel like I have a job to deliver.

00:07:29It's really important to get this dish right tonight,

00:07:31because I really want to show Australia true, authentic Thai food.

00:07:34I want to do the best that I can, and I always put my pressure on myself for that.

00:07:38Growing up with a Thai family, it's super important to know how to cook.

00:07:42Slowly kneading that dough, man, it's coming together.

00:07:45My parents really love cooking, and they've showed me everything that I know.

00:07:48How's this dough going, mate?

00:07:50It's going good, man.

00:07:51It's starting to form a smooth surface.

00:07:53Khao soi is a very rustic and comforting dish.

00:07:56It reminds me of home, and it's really important I get this right.

00:07:59Perfect, Len.

00:08:01I'm really proud of my heritage, and tonight it's about showing my parents how much I've learnt.

00:08:05Aww.

00:08:08One hour to go.

00:08:09I'm just rolling the noodle dough right now.

00:08:11Aww, look at that.

00:08:12It's going through nicely.

00:08:13Yeah, nice and silky.

00:08:14Beautiful.

00:08:15Good elasticity.

00:08:16I think for me, opening up the bars, that creates way more pressure than tonight,

00:08:22so I think that's what gives us the advantage.

00:08:24My parents have restaurants, but I'm not a chef.

00:08:27I don't cook at the restaurant, I just cook at home.

00:08:29I don't have to go to the gym today.

00:08:31For me, learning was all at home, and all about the heritage.

00:08:35Look at these.

00:08:36Looking nice.

00:08:37The guest gets here in ten minutes.

00:08:39I'm just going to check how tender the octopus is.

00:08:41Yeah, perfect.

00:08:42And then we'll see if we need to leave it in there a bit more.

00:08:44The octopus is the star of the dish for our entree, so we have to make sure that it's cooked perfectly.

00:08:49Mark, I think they're tender enough.

00:08:51We don't want it to be overcooked.

00:08:52We don't want it to be mush.

00:08:53Oh.

00:08:54Yep.

00:08:55I reckon a little bit longer, maybe.

00:08:56At a certain point, it'll just disintegrate.

00:08:57A little too.

00:08:58Maybe a bit longer.

00:08:59I don't want to give the judges any reason to score us down.

00:09:02Five minutes.

00:09:03We're currently at the bottom of the leaderboard, so I really hope they don't beat us.

00:09:07We were quite disappointed with the scoring that we got.

00:09:08We were pretty confident with our food.

00:09:09Really hope that Mark and Tan have a huge disaster, and it all flops.

00:09:14Poor Maria and Bailey, they didn't get the redemption that they wanted.

00:09:29I know, but I think we need some good food in our lives.

00:09:42We do.

00:09:44Boom.

00:09:45I've grown very suspicious of Amy and Lara.

00:09:50Hello.

00:09:51Hello.

00:09:52So I decided to do a bit of evidence-based research and found out they've been lying to us this

00:09:57whole time.

00:09:58Tonight, I'm going to expose the truth.

00:10:05Oh, they're here.

00:10:06The doorbell.

00:10:07Let's go get them.

00:10:08Let's go get them.

00:10:12Hey!

00:10:13How are you?

00:10:14How are you?

00:10:15How are you?

00:10:16They look quite calm and relaxed, actually.

00:10:19Very calm.

00:10:20Hey, how are you?

00:10:21Hopefully that means good food.

00:10:22Not sure where Mark's going to fit into the picture tonight.

00:10:25I just see Tan doing all the work.

00:10:30Holy Jesus!

00:10:32Oh my gosh.

00:10:34I'm looking at another world.

00:10:35Wow.

00:10:36It's very enchanted.

00:10:37Oh my gosh.

00:10:38Very mysterious.

00:10:39Very fun.

00:10:40A really cute old whiskey bar or something like that.

00:10:41That's the vibe it's giving.

00:10:42It's a bit medieval fan.

00:10:43Yeah.

00:10:44Okay.

00:10:45Wow!

00:10:46Oh my God, this looks amazing.

00:10:47It looks so good.

00:10:48Phenomenal.

00:10:49Hey guys, we'd love to welcome you to our restaurant.

00:10:50Charmed.

00:10:51Charmed.

00:10:52We love welcoming our guests with a little something, so make a wish and we'll be back

00:10:56in a minute.

00:10:57I definitely would like a couple of magic tricks from Mark tonight that would kind of spice

00:11:02up the night a little bit.

00:11:03Hopefully they're better than the ones from last time.

00:11:04So we've got some drinks for you guys.

00:11:05Oh my God.

00:11:06This is a strawberry and lychee liqueur with gin and tonic.

00:11:07Awesome.

00:11:08Welcome.

00:11:09Welcome.

00:11:10Welcome.

00:11:11Welcome.

00:11:12Welcome.

00:11:13Welcome.

00:11:14Welcome.

00:11:15Welcome.

00:11:16Welcome.

00:11:17Welcome.

00:11:18Welcome.

00:11:19Welcome.

00:11:20Welcome.

00:11:21Welcome.

00:11:22Welcome.

00:11:23Welcome.

00:11:24Welcome.

00:11:25Welcome.

00:11:26Welcome drinks.

00:11:27That's a first.

00:11:28Hopefully it tastes as good as it looks.

00:11:30So you guys enjoy that and we've got to get back in the kitchen alright?

00:11:34We've got to bring the real magic out.

00:11:36See you soon.

00:11:38Cheers guys.

00:11:39Cheers.

00:11:40Cheers guys.

00:11:41Cheers.

00:11:42Cheers.

00:11:47Harry Potter is my favourite book and I feel like I'm at Hogwarts right now.

00:11:51Oh.

00:11:52Should we guess whose house you're in?

00:11:54That'd be good.

00:11:55That's funny.

00:11:56Do I look like Draco Malfoy?

00:11:57Yeah.

00:11:58You are wearing the colours.

00:11:59Yeah.

00:12:00Yeah.

00:12:01A little bit.

00:12:02I am in green.

00:12:03And I think you guys are definitely Hufflepuff.

00:12:05Oh.

00:12:06Oh.

00:12:07I thought more.

00:12:08I thought I was more Gryffindor but I'll take it.

00:12:10I'll take it.

00:12:11That's just.

00:12:12Why?

00:12:13Why?

00:12:14Everyone loves Hufflepuff.

00:12:15Yeah.

00:12:16So everybody loves us.

00:12:17Oh perfect.

00:12:18I'm joking.

00:12:19So guys we were last to cook and our score is something that we didn't expect to get.

00:12:27How did you guys feel about our instant restaurant?

00:12:32You guys plated up so nicely.

00:12:34That was very impressive.

00:12:35Oh thank you.

00:12:36The flavours were kind of lacking.

00:12:38That's where you were let down.

00:12:39Definitely the most impressive plating we've seen.

00:12:44We worked so much better in the kitchen.

00:12:47And we actually provided better food like than last time.

00:12:50So yeah in terms of the scoring we're not quite sure what happened there.

00:12:55What was the word you used to describe the flavours?

00:12:59I remember you saying this is meh.

00:13:04Did I say that?

00:13:06Well.

00:13:07Well.

00:13:08Did I?

00:13:09Okay.

00:13:10Okay.

00:13:11I must have a goldfish memory because I don't remember just saying meh.

00:13:17Well I hope that you didn't do that.

00:13:19I didn't do that.

00:13:20Because that's really disrespectful.

00:13:21I know.

00:13:22I didn't do that.

00:13:23I said more words than meh.

00:13:24Did it happen?

00:13:25Can we get some back up around the table?

00:13:26Did it happen?

00:13:27Yeah it did happen.

00:13:28Okay.

00:13:29Well I thought the plating was great.

00:13:32From the start I've been very suspicious with Amy and Lara.

00:13:38They were super cagey about what they do for work.

00:13:41What their history is like.

00:13:43It was really nice.

00:13:44Your restaurant actually talking to everyone and starting to learn a bit about each other.

00:13:48Gates have opened.

00:13:49Great.

00:13:50Yeah.

00:13:51I know.

00:13:52Amy has been a chef for Australians most high profile celebrities.

00:13:56I'm going to be very interested to see how Amy responds to these questions.

00:14:00So for you guys it must have been a huge privilege cooking for Manu and Colin right?

00:14:05Oh yeah we never cook for anyone else really apart from our family and friends.

00:14:08How about you guys?

00:14:09Are you guys excited to cook for like Manu and Colin?

00:14:11Is that like a prestige thing for you both?

00:14:13Yeah.

00:14:14Oh yeah.

00:14:15Not a prestige thing.

00:14:16We're excited to put food on the plate.

00:14:17Yeah.

00:14:18And we hope they eat it.

00:14:21One of my biggest icks is like liars.

00:14:24Yeah.

00:14:25Like people just continuously lie.

00:14:26I think he's talking about you.

00:14:28What am I lying about?

00:14:30Nothing.

00:14:31The Meat Master's master plan tonight is to give Amy a chance to elaborate but if she

00:14:37doesn't I'm going to trap her in her lies and expose the truth.

00:14:41Checking if there could be any drama tonight?

00:14:44If there's drama who do you reckon is going to be in between?

00:14:47Something to do with Michael I'm feeling.

00:14:49Yeah.

00:14:50I agree.

00:14:51Alright so this is cream for the passion fruit creme de l'oe for dessert.

00:14:55Our biggest concern tonight would be the dessert.

00:14:58I'm just getting the passion fruit in there.

00:15:00We do love passion fruit.

00:15:02Mainly in our cocktails.

00:15:03So we thought it would be a good addition with the creme de l'oe.

00:15:07So I'm just putting the cream on the stove stand just to start simmering.

00:15:10Nice.

00:15:11Neither of us really eat desserts.

00:15:13I guess I've been practicing so I should be okay but pressure's on tonight.

00:15:19How many of your eggs do you think you roughly need?

00:15:21I'm not too sure.

00:15:22Every time I've made creme de l'oe I don't use measurements.

00:15:25I just sort of go off how it feels and how it's coming along.

00:15:29Just add in the caster sugar to the eggs.

00:15:32I guess it is a simple dish.

00:15:33It is sort of like a custard.

00:15:35So fingers crossed.

00:15:36Everyone on the table is putting pressure on us but we'll deliver.

00:15:39Our dessert.

00:15:40Neither of us are dessert experts.

00:15:47But I'm not sure what he's doing at the moment.

00:15:50Might need a joke.

00:15:51It just went over.

00:15:52I've really made a mess of this.

00:15:54I've spilt some of the creme de l'oe mix into the tray.

00:15:57Once we've finished this we'll put them in the oven for about 30 to 40 minutes.

00:16:03Pull them out.

00:16:04Tuck them in the fridge.

00:16:06F***ing shit.

00:16:08So I've sliced it right out because I spilled something in the hot water.

00:16:12Oh no.

00:16:13So I need to do a few extra.

00:16:16So I'm just trying to water down the creme de l'oe mix.

00:16:19You can't spill these in the hot water.

00:16:21Alright.

00:16:22These quick ones will be perfect.

00:16:24They're going to be the same.

00:16:25I still don't have enough of the creme de l'oe mix.

00:16:32We're out of creme?

00:16:33Hey?

00:16:34We're out of creme?

00:16:35No.

00:16:36We're out of eggs though.

00:16:41Get out.

00:16:46You have one job.

00:16:48The judges are here in a minute.

00:16:51It's getting intense.

00:16:53Oh no.

00:16:55Start running.

00:16:57The judge is about to arrive and I'm going to have to run down to the shops and get more eggs.

00:17:05I can't believe this is actually happening.

00:17:10The night hasn't even started and we're heading for a disaster.

00:17:16Coming up.

00:17:17Amy, do you mind just confirming with me quickly, is that your Instagram profile?

00:17:21Yes, it is.

00:17:22The meat master dispels a myth.

00:17:24Having served esteemed clients such as Chris Hemsworth and Lorna Jane.

00:17:31So she's cooked for Thor.

00:17:32What does Thor like to eat?

00:17:33You are.

00:17:34That's what I want to know.

00:17:36And in the kitchen.

00:17:37Trying to stick to my roots here, not trying to be too fancy.

00:17:40With a traditional family recipe.

00:17:42My parents showed me how to make it and I just want to make them proud.

00:17:45Can Mark and Tan achieve a record breaking score?

00:17:50I think it's what my kitchen all is about.

00:17:53Yes.

00:17:55Super stoked, man.

00:18:01We're in Adelaide where competitive mates Mark and Tan are aiming to impress.

00:18:07Are we out of cream?

00:18:08No.

00:18:09We're out of eggs.

00:18:10But there's a crack in their plan.

00:18:13They've run out of a key ingredient.

00:18:16With the judges about to arrive, Mark makes a dash for more eggs.

00:18:22The night hasn't even started and we're heading for a disaster.

00:18:25Hey.

00:18:26Have you got eggs?

00:18:27Don't want to eat.

00:18:28I was looking for some kind of saviour.

00:18:40Someone's still counting on my worst behaviour.

00:18:44Oh, f***.

00:18:45What's going on there, mate?

00:18:46Nice.

00:18:47We're just about to ring the bell.

00:18:48Chop, chop.

00:18:49Perfect timing.

00:18:50Making sure it's perfect for you guys.

00:18:51Get in.

00:18:52Get in.

00:18:53Logic Mark's back.

00:18:54Woo.

00:18:55Feel good too.

00:18:56Bit of cardio.

00:18:57How fast did you run?

00:18:58Pretty quick.

00:18:59And as I was coming to the door, Colin and Manu were coming here.

00:19:00So they're at the door?

00:19:01Yeah.

00:19:02And you just told me.

00:19:03Oh, they're at the door.

00:19:04Yeah.

00:19:05You just told me now.

00:19:06Classic Mark, just leaving the judges at the door.

00:19:07Hey.

00:19:08Hey.

00:19:09Hey.

00:19:10Hey.

00:19:11Hey.

00:19:12Hey.

00:19:13Hey.

00:19:14Hey.

00:19:15Hey.

00:19:16Hey.

00:19:17Hey.

00:19:18Hey.

00:19:19Hey.

00:19:20Hey.

00:19:21Hey.

00:19:22Hey.

00:19:23Hey.

00:19:24Hey.

00:19:25Hey.

00:19:26Hey.

00:19:27Hey.

00:19:28Hey.

00:19:29Hey.

00:19:30Hey, hey.

00:19:31Hey.

00:19:32Well, let's hope there's no more disappearing acts by Magic Mark.

00:19:33Bonsoir.

00:19:34Hey.

00:19:35Hey.

00:19:36Oh.

00:19:37That looks like a party house.

00:19:38How are we?

00:19:39Hey.

00:19:40Fantastic.

00:19:41Welcome, guys, to our instant restaurant.

00:19:44Our restaurant's called Charmed.

00:19:46I love my magic.

00:19:48So we're sort of trying to go for a bit of a theme with that.

00:19:52So hopefully our dishes tonight are amazing as well.

00:19:56Mark and Tan, you know the score that you've got to beat tonight, what are you aiming for?

00:20:02Daniel and Marco did really well, but we want to see if we can beat the highest score in MKR history.

00:20:12Mark is not as confident as Tan, I think.

00:20:15No, no, we're confident. Everything's going planned.

00:20:19So running out to go and get eggs was planned as well?

00:20:23Yeah, it was, yeah.

00:20:24Let everyone know we passed Mark on the street as we came in.

00:20:28Oh my God, I'd be mortified if I had to pass Manu and Colin on the way to get eggs.

00:20:33I would just be a shame, I'd be walking like this.

00:20:36Alright, what are we having?

00:20:38I'd like everyone to open their menus and have a look.

00:20:41Huh?

00:20:42It's empty.

00:20:44We open up the menu and it's blank.

00:20:47If they have nothing on the menu tonight, automatic fail and we won't be on the bottom of the ladder.

00:20:52Sounds good to me.

00:20:54Mark!

00:20:55What?

00:20:56Wait, they don't call me Magic Mark for nothing.

00:21:01Oh la la!

00:21:03That was sick.

00:21:04Yeah.

00:21:05Probably the best moment that we've had so far in the competition.

00:21:09Stop it!

00:21:10Stop it!

00:21:11So for Fondre's we've got grilled octopus with a Thai style chimichurri and a roasted capsicum.

00:21:17Yum!

00:21:18Lots of flavours there.

00:21:19I'm expecting a balance of flavours in the chimichurri.

00:21:22For mains we've got chicken kow soy.

00:21:24Kow soy is probably one of my favourite Thai dishes.

00:21:27I've only ever had it with beef though.

00:21:28I haven't had it with chicken so I'm interested to see kind of how they serve it.

00:21:31And then for dessert we've got passion fruit, creme brulee.

00:21:35Mmm.

00:21:36I like the way you jumped in at the end with the creme brulee.

00:21:39Is that your dish?

00:21:40Uh, yeah.

00:21:41Well, obviously we've been doing all of them together.

00:21:43Obviously.

00:21:44Honestly.

00:21:45To set a creme brulee you need a good three to six hours.

00:21:50Mark had to run for eggs.

00:21:53What happened with the first one?

00:21:55Are we getting scrummed eggs?

00:21:57Are we not getting a creme brulee?

00:21:59Fingers crossed.

00:22:00There's disasters waiting to come.

00:22:03Alright.

00:22:04Good luck guys.

00:22:05Thanks.

00:22:06Thank you guys.

00:22:08I think this menu is extremely strong.

00:22:11I think it could beat Daniel and Marko's.

00:22:13I'm really embarrassed.

00:22:14I'm thinking, danger!

00:22:15Danger!

00:22:16Because this is like next level.

00:22:17Yeah.

00:22:18Marko's on the creme brulee.

00:22:21Yeah.

00:22:22Maybe we should have got two packs of eggs.

00:22:24That's all I had.

00:22:25This is the second batch of creme brulee mix.

00:22:28Just make sure you don't spill it on the sink again.

00:22:30But it was the last carton at the shop so we're going to make sure that we're precise

00:22:35and no mistakes.

00:22:36Cool.

00:22:37So I'm putting the creme brulees in for 30 minutes.

00:22:39Then that's just set in the fridge for four hours.

00:22:42So you reckon these will get a 10?

00:22:43Let's hope so.

00:22:44We'll get started with the sauce for the entree.

00:22:47For entree, we're cooking grilled octopus with roasted capsicum and Thai style chimichurri.

00:22:53Some Thai basil in there.

00:22:54Chimichurri is a classic South American sauce with lots of herbs.

00:22:57We're making a Thai by adding a lot of Thai spices to make it really hot.

00:23:01These just need to be in chunks, don't they?

00:23:03Makes it easier to blend.

00:23:05Our biggest concern with the chimichurri is the spice level.

00:23:08With the chimichurri, it's going to be insane.

00:23:10It's going to be really good.

00:23:11Being Thai myself, I love a lot of spice.

00:23:15It's good hot.

00:23:16Woo!

00:23:17But if it is too spicy, we could be scored harshly on the table.

00:23:20So entree, we've got grilled octopus with roasted capsicum and Thai style chimichurri.

00:23:29This menu is like everything that I'd love to order at a restaurant.

00:23:32If the octopus is cooked right and the capsicum and the chimichurri are delicious, then it'll

00:23:37be a really good dish.

00:23:39If they can pull it off, then I'm a little bit worried.

00:23:42If they ace this one, I'd definitely see them being at the top of the ladder at the end

00:23:46of the night.

00:23:47I'm expecting maybe them to marinate the octopus beforehand.

00:23:50And then from there, grill it.

00:23:52It has to be nice and juicy and soft.

00:23:54You can just slice through it really easily with your knife, almost just with your fork.

00:23:57I'm looking forward to it.

00:23:58I think it will be good if they can pull it off.

00:24:00They have to cook that octopus perfectly.

00:24:02It sounds very nice in paper.

00:24:04I hope it works out for them, or maybe not.

00:24:07I'm expecting a really nice and soft octopus.

00:24:13No one likes to eat a chew octopus.

00:24:16You see that in a Greek taverna all the time.

00:24:19Maybe not with the Thai aspects to it, but I'm going to inspect the octopus piece by piece.

00:24:27Looking at this menu, I am not overly charmed.

00:24:31With Thai food, there's a lot of opportunity to bring flavour.

00:24:34It's sweet, spicy, a little bit sour, and all of the flavours just create a harmony.

00:24:40But I think they're going down that modern Thai route, which matches Tan's restaurant.

00:24:45But the Thai chimichurri, I think they might get a little bit confused.

00:24:48OK.

00:24:49Have you had chimichurri before?

00:24:51I believe, yeah, I have.

00:24:56He's a meat master.

00:24:57He should know chimichurri like a next door neighbour.

00:24:59Yeah.

00:25:00He should damn well know what a chimichurri is.

00:25:03I think Michael is the tinder swindler of meat mastery.

00:25:06Absolutely.

00:25:07He's a bit of a scam artist.

00:25:09I'm trying to get a nice char on the octopus so there's a nice colour.

00:25:16That's where all the flavours are coming out.

00:25:18Our aim for the octopus is to be nice and smoky char on the outside, but still nice and juicy in the middle.

00:25:24It's looking good.

00:25:25I'm liking this char on this.

00:25:26Our octopus will sit on a bed of Thai-style chimichurri, which have a big kick of flavour.

00:25:31But if I put a big snare in there, the heat's just going to keep building up.

00:25:35And I'm looking for these capsicums to really give a nice sweetness to the dish.

00:25:39I feel like there was a nice balance of the flavour in the Thai chimichurri.

00:25:43But if it's too spicy, a lot of people won't like it.

00:25:46I'm tasting it now.

00:25:48Mike, I think they're tender enough.

00:25:50Let me taste it.

00:25:56It's pretty hot.

00:25:58That's awesome.

00:25:59Good.

00:26:00We need a perfect score for our entree to start the night off on a high.

00:26:04I feel like this has come together as planned.

00:26:06We feel like we've done the best that we can do.

00:26:08And we're hoping the judges love it.

00:26:10Renew and Collins.

00:26:11Renew Collins, go.

00:26:22Entree served.

00:26:26This dish is a winner.

00:26:39We nail it every time.

00:26:41And we've nailed it again.

00:26:43Thanks, Legend.

00:26:44Alright, so good. Enjoy.

00:26:47Thank you so much.

00:26:51Oops.

00:26:53I think if someone doesn't enjoy the food, they're just playing the game.

00:26:59Mmm.

00:27:00Yours is huge, Amy. Look at that.

00:27:04I've got this straggly little tentacle.

00:27:07So, already I can see there's going to be inconsistencies with cooking.

00:27:11Are you guys feeling confident?

00:27:12Yeah, I feel great. Absolutely.

00:27:14Yeah.

00:27:17Feeling confident about this dish.

00:27:19I know the cook on the octopus is perfect, but I'm just hoping that the spice levels are balanced.

00:27:25I just want to show everyone that we're the best home cooks in the competition and really be at the top of the leaderboard.

00:27:32At their instant restaurant, Charmed, competitive mates Mark and Tan want the judges as enchanted as they are with their entree.

00:27:53Char-grilled octopus with roasted capsicum and Thai-style chimichurri.

00:28:01Feeling confident about this dish.

00:28:03I know the cook on the octopus is perfect, but I'm just hoping that the spice levels are balanced.

00:28:10Thank you, James. We'll see you later.

00:28:20Bon appetit!

00:28:35Flavours go.

00:28:37The spice is great.

00:28:38I really think they did a great job.

00:28:40The octopus is really tender.

00:28:42The chimichurri was well balanced.

00:28:44I mean, there's not much more you could ask for.

00:28:48Oh, that was so good.

00:28:50It was so good.

00:28:52It was the best octopus I've had.

00:28:54It was a big deal for the octopus.

00:28:55It was so good.

00:28:56It was nice to be a big dentist.

00:28:57I made a lot of slow motion in it.

00:28:58The octopus is a good guy's behavior.

00:29:00My parrot is so good to be a kid.

00:29:01At the end of the month of the year I've got a lot of clothes on my cartilage.

00:29:03It's my supervisor.

00:29:04It's my friend.

00:29:05This dude is a good babysitter.

00:29:06You could go, it's my friend.

00:29:07It's my friend.

00:29:08I'm very tense.

00:29:09I'm about to start using the octopus.

00:29:10It's my friend.

00:29:11I don't need to stay.

00:29:12I need a chainsaw to get through.

00:29:13The OGs are making a big deal about this octopus because it's such a great dish.

00:29:28And Michael has to put on this display.

00:29:31He's hamming it up.

00:29:32He's threatened.

00:29:33Of course these boys are putting better food out than him.

00:29:36I don't like it.

00:29:49I couldn't fault this dish at all.

00:29:52My octopus was cooked really well and I love the Thai-style chimichurro.

00:29:57I've never really had anything like it.

00:29:59The sauce was divine.

00:30:00Hopefully they can put it in a little bottle for us and we can take it home because it was so good.

00:30:04I found the flavours of the sauce really nice.

00:30:08However, I want to see like a really nice hand-chopped chimichurri, not like a blended version.

00:30:15However, I think the octopus, it was the biggest letdown for me.

00:30:19You should cut it really easily and I did struggle with my piece.

00:30:34For Manu to have to show her that it can be cut and it was nice and tender, it just goes

00:30:45to show that Manu can see through their lies as well.

00:30:48So who's ahead?

00:30:50I think personally, I like our entree more.

00:30:54No way.

00:30:56There was no flavour in Maria's food last night.

00:30:58I just thought it was really delicious.

00:31:01I wasn't thinking, oh, I needed some souls or anything.

00:31:04This perfect balance of flavours, it was great.

00:31:07Loved it.

00:31:08The chimichurri was awesome.

00:31:10I love spice and I would have a bath in that sauce.

00:31:14Lil, give me the tea.

00:31:16Is that what your daughter's saying?

00:31:17Yeah.

00:31:19The tea is, the sauce is yummy.

00:31:22Um, sorry.

00:31:31Markentine, for entree, you gave us a grilled octopus with roasted capsicum and a Thai-style

00:31:37chimichurri.

00:31:39All right, let's start with the Thai-style chimichurri.

00:31:43And I didn't really know what to expect.

00:31:46And it's a really strange combination, I'd say.

00:31:49But absolutely delicious.

00:31:53Absolutely delicious.

00:31:55I really enjoy all the layers of flavours in there.

00:31:58Just put this in the jar and sell it, mate.

00:32:00Oh, thank you so much.

00:32:02It's not really like a chimichurri, but in saying that, it's quite delicious.

00:32:08The chilli was only part of it.

00:32:09That gave you the heat, but it had a great acidity.

00:32:12It was very well balanced.

00:32:14My octopus was charred extremely well.

00:32:16And it was the texture that I liked my octopus.

00:32:19I have to cut it, but I want a little bit of bite in the octopus.

00:32:23The roasted capsicum, it sort of disappears into sauce.

00:32:26But in saying that, I'm trying to find a negative.

00:32:29Because I really enjoyed it, and I'd order this again.

00:32:31Awesome.

00:32:32Thank you so much.

00:32:33Well done, Mark.

00:32:36All right, boys.

00:32:37Chicken khao soi.

00:32:39This is a classic Thai dish.

00:32:41That's Mark again.

00:32:42Mark's recipe.

00:32:43Yeah, he's from northern Thailand, so.

00:32:47Good luck.

00:32:48Thanks, guys.

00:32:48Cool.

00:32:49Cheers.

00:32:52Awesome, man.

00:32:53This is exactly what I wanted to hear.

00:32:54Yeah.

00:32:55Good work.

00:32:56Well done, mate.

00:32:57Hey.

00:32:58We were super proud of our dish, but to hear a great feedback from world-class chefs like Colin and Nhu,

00:33:04I mean, that's such an amazing experience.

00:33:06Well done, mate.

00:33:07So proud of you.

00:33:09So proud of us.

00:33:09I know we had a really positive feedback, but let's see if we can step it up even higher.

00:33:15Yep.

00:33:16On key.

00:33:17For mains, we're cooking chicken khao soi.

00:33:19Can you please chop some chili, some shallots, some garlic?

00:33:22Just chop them up so we can get that paste started.

00:33:24Khao soi is a traditional Thai curry.

00:33:27Super special to me because it originated in Chiang Mai, the north of Thailand, where I was from.

00:33:33The more flavor, the better.

00:33:34That's the theme for tonight.

00:33:35This is something I grew up eating and something that my family and I love.

00:33:40That's the base for the khao soi curry paste.

00:33:43I've learned the recipe from my parents, so it's super close to my heart.

00:33:47It's really important I get this right.

00:33:50I'm going to start sautéing this paste.

00:33:53We've set the bar high for ourselves here.

00:33:55We would love to make history with our score tonight.

00:34:00Smell on that.

00:34:02Confidence is key.

00:34:04We're always going to try our best and aim for the sky.

00:34:07So we've put in two pieces of chicken in each bowl.

00:34:10Yep.

00:34:10That's plenty.

00:34:12This dish is complex.

00:34:13It's super hard to nail all the flavors.

00:34:15You've got to move.

00:34:16Chop, chop.

00:34:16I haven't done any changes to it, so I'm really hoping that the judges like it.

00:34:21How's the chicken going?

00:34:22Slowly there.

00:34:25I'm going to get these in ASAP.

00:34:27We're going to need all the time we can get to give it a nice, soft texture.

00:34:31Perfect.

00:34:32I have a little qualm to raise, and please, no one interrupt me here.

00:34:42Does anyone have anything around the table that they'd like to share that maybe they haven't

00:34:47been very truthful about?

00:34:52No?

00:34:54Okay.

00:34:56So, I've done a little bit of research myself.

00:35:00Oh, God.

00:35:02How many pages is that?

00:35:04I love my fact-based research.

00:35:08Amy.

00:35:08Yes.

00:35:09Do you mind just confirming with me quickly, is that your Instagram profile?

00:35:14Yes, it is.

00:35:16It says, Brisbane's favourite cook.

00:35:19That's it.

00:35:19Your private cook.

00:35:21Mm-hmm.

00:35:21And I can book a reservation for you to come and be a chef for me.

00:35:29Oh, cool.

00:35:30A private cook, but I'm not a chef.

00:35:32So, you're a cook.

00:35:33Okay.

00:35:33So, Amy.

00:35:34Amy.

00:35:34Sorry.

00:35:35Excuse me.

00:35:36Everyone, excuse me.

00:35:37I'm asking for some silence at the table.

00:35:39And that's a photo of you being a chef.

00:35:41Surprise.

00:35:42Okay.

00:35:42I'm a cook, not a chef.

00:35:44I'm not a chef.

00:35:45I don't have a piece of paper to say I'm a chef.

00:35:47We're cooks.

00:35:48And I'm not a chef.

00:35:50It's such a cheap shot, but continue on, Michael.

00:35:53Bring it.

00:35:53So, you're a private cook, but you just cook for your kids and whatnot, yeah?

00:35:57Yeah.

00:35:58Do you have anything about anyone else in the other pocket?

00:36:01There's no reason to have anything.

00:36:03Oh, maybe there is.

00:36:05Marco's a stripper on the weekends.

00:36:08Danielle, we're a bit dumb with lies.

00:36:10Yeah.

00:36:10Excuse me.

00:36:11Sorry, Michael.

00:36:12Sorry, Michael.

00:36:12So, it goes on further.

00:36:15It says, having served esteemed clients such as Chris Hemsworth and Lorna Jane.

00:36:22That's there.

00:36:23That's an old post, to be honest.

00:36:26So, she's cooked for Thor.

00:36:28Do you see how big Thor is?

00:36:30Definitely know she can cook for 12 people, that's for sure.

00:36:33What does Thor like to eat?

00:36:35I don't know.

00:36:37I can't talk.

00:36:38NDAs can't.

00:36:39Most of my clientele want home-cooked food.

00:36:41They're time poor, and they can afford the luxury of someone to come in to cook for them.

00:36:47It's chicken nuggets and barbecue sauce, if you really want to know.

00:36:50You have served multiple clients as a professional chef.

00:36:54They are your clients as a chef, correct?

00:36:56Or am I wrong?

00:36:57There's a difference between a cook and a chef.

00:36:59A chef has a piece of paper, a cook doesn't.

00:37:03You all have skills from different places at a different time.

00:37:06The rule is, you shouldn't have any professional qualification.

00:37:10You could be brought up with a mother who's an amazing cook and taught you how to cook since

00:37:16you were a five-year-old, or you can have a couple of years of experience in the kitchen,

00:37:21or you can have a family that owns a restaurant and you've been washing pots and pans since

00:37:26you were 12 years old.

00:37:28You know what I'm saying?

00:37:29That's why we have to draw that line about professionalism.

00:37:32Michael will do what it takes to take down anyone, and he's coming up against two resilient

00:37:40and strong women.

00:37:42Look out, Michael.

00:37:43So will you be researching these two when you go back?

00:37:46We've already found them.

00:37:46They're so boring.

00:37:48There's a lot of baking.

00:37:50It's pretty boring.

00:37:51If you find one of Australia's greatest meat masters boring, that's your loss.

00:37:56All hail.

00:38:04How's the chicken going?

00:38:06Done.

00:38:07Magic Mark does it again.

00:38:09The chicken master.

00:38:12I've just put the chicken in there now.

00:38:15Do you want to do it all three?

00:38:16Yep.

00:38:17It's a big pot.

00:38:18Put them all in.

00:38:19We have to do better than Michael and his little three that he got for his mate.

00:38:23And he's the meat master too.

00:38:25Well, if he gets a three being a meat master, then we're going to have to get better than

00:38:29a three.

00:38:29If we don't get this dish right, it's definitely a huge embarrassment.

00:38:33Crack this heat up, and hopefully it comes out perfect.

00:38:37The chicken just falls off the bone.

00:38:39I'm really hoping this chicken has enough time to cook so that it's nice and succulent.

00:38:43I don't want to give Michael any reason to score us down.

00:38:46Aiming for a record-breaking score with their menu.

00:38:58Lemongrass.

00:38:59One of the most important ingredients.

00:39:01Competitive mates, Mark and Tan, are cooking a traditional Thai curry.

00:39:06Chicken, cow, soy.

00:39:08Trying to stick to my roots here, not trying to be too fancy.

00:39:10Yeah, good.

00:39:11And trying to keep things as classic as possible.

00:39:17All right, shake it up on a chicken, hoping it's okay.

00:39:21The chicken should fall off the bone pretty easily and be nice and tender.

00:39:25Let's find out.

00:39:25I mean, it's cooked all the way for sure, but it might leave it a little bit longer.

00:39:31No, I reckon another ten minutes.

00:39:33Yeah, beautiful, perfect.

00:39:34Winner, winner, chicken dinner.

00:39:36Whenever we're in the kitchen together, it's always a winning day.

00:39:39I reckon we'll smash this out of the park.

00:39:45All right, main course.

00:39:47Who's excited?

00:39:48Chicken, cow, soy.

00:39:50Let's go.

00:39:51I have had cow soy before, and when I saw this, I was a little bit sad because it's

00:39:56one of my favourite dishes, so if they do it well, it's going to be really yummy.

00:40:01Are you crying or laughing?

00:40:02I don't know.

00:40:02I'm laughing, crying.

00:40:03I don't know.

00:40:05It's like an egg noodle in kind of like a creamy coconut broth.

00:40:09It's usually a little bit spicy, and then when I've had it, it's had like a nest of

00:40:13crispy noodles on top, but it's really yummy.

00:40:16I'm happy sitting where we are at the moment.

00:40:18I hope we end the night on top.

00:40:20This next dish is going to tell us what's going to happen.

00:40:23They're beating us at the moment for sure.

00:40:25I think if you were to score, their entree was better than ours.

00:40:29It is going to be competition for us, that's for sure.

00:40:32They bring a lot of flavour to the last dish, so I'm expecting something more in terms of

00:40:38flavour.

00:40:38I think they'll up it again.

00:40:40I think that Mart's going to do a lot of distracting in the kitchen because Tan's doing

00:40:44all the work, and hopefully that works out for the best for us.

00:40:48Well, you haven't had this dish before.

00:40:51No, I haven't had this.

00:40:52I'm not assuming.

00:40:53Right, so are you excited?

00:40:54I am excited to try something new.

00:40:56I hope it doesn't have spice in it.

00:40:58Thai food is probably one of the hottest Asian cuisine, so get ready.

00:41:04It's probably going to be spicy, so hopefully not as much spice as the entree, because that

00:41:09was a lot.

00:41:10I'm keen.

00:41:11I'm so excited.

00:41:13This is like right up Lil's alley.

00:41:15Given that Tan owns two restaurants, one of them is Thai and one of them is Asian fusion,

00:41:21I think that this is right in his element, and I think that it's going to be packed with

00:41:25Thai flavour.

00:41:26I think it's familiar.

00:41:28Familiar.

00:41:29I've done some investigative research, and I think Tan's definitely spent a lot of time

00:41:34in the kitchen.

00:41:35In his restaurants, that is a huge competitive advantage.

00:41:39Are you threatened by this thing?

00:41:42Definitely.

00:41:42I'm threatened by every one of the gate crashes at this current point in time.

00:41:46Oh, it's great watching Michael sweat a little.

00:41:50Yeah.

00:41:51Michael's scared.

00:41:52He's totally scared.

00:41:53He's scared.

00:41:54Poor Michael.

00:41:58I'm going to suck in all the bowls and everything out.

00:42:00We need to start cooking the noodles now.

00:42:02I'm hoping these don't break.

00:42:04We really need to make sure we don't overcook the noodles initially.

00:42:07So we're going to put noodles and then curry broth on top.

00:42:11Otherwise, when we add the broth, it will overcook the noodles and the noodles will start

00:42:14to break.

00:42:15And we can't afford any mistakes.

00:42:18We won a perfect score for this dish.

00:42:21I'm really happy with the broth.

00:42:23The colour's correct.

00:42:24Everything feels good.

00:42:25Putting two drumsticks in here.

00:42:27The chicken looks fantastic.

00:42:29It's tender.

00:42:30It's fallen off the bone.

00:42:32It looks like it's going to be better than Michael's three.

00:42:35The crispy noodles on top.

00:42:37Khao soi is complex.

00:42:38It's super hard to balance out and nail all the flavours.

00:42:41Some red chilli there.

00:42:42Put lemon on the side.

00:42:4311 on the side, please.

00:42:45Yep.

00:42:45That's a Thai basil.

00:42:47I'm really proud of this dish.

00:42:50We're still confident that we can beat 104.

00:42:52So we need tens for every dish.

00:42:56Good work.

00:42:57This one's for Colin.

00:42:59Colin's for the menu.

00:43:00Let's do it.

00:43:01Man is served.

00:43:16Wow.

00:43:38Wow.

00:43:39It smells beautiful.

00:43:40I'm really worried that we're going to stay at the bottom of the leaderboard after this dish.

00:43:46Enjoy.

00:43:50I'm worried because I know how good the flavours were with their entrees.

00:43:54So based on the smell of this one, it's going to be pretty delicious as well.

00:43:57It smells beautiful.

00:43:58Oh.

00:44:01It's good.

00:44:05Woohoo.

00:44:06It smells good.

00:44:08It's going real.

00:44:10You all right?

00:44:12It smells nice.

00:44:13It's gone.

00:44:15It smells good.

00:44:16This dish is from Chiang Mai, northern of Thailand, where I was born.

00:44:42Feeling really confident about this dish.

00:44:44My parents showed me how to make it.

00:44:46It's very close to my heart, and I just want to make them proud.

00:45:01This is going to be the most flavoursome dish we've been served.

00:45:05Right now, I do not trust Tan about not being a chef.

00:45:09And if he doesn't come clean, I'm coming in hot, and I'm taking him down.

00:45:16This dish is from Chiang Mai, northern of Thailand, where I was born.

00:45:35I'm feeling really confident about this dish.

00:45:40I grew up eating cow soy.

00:45:41My parents showed me how to cook it.

00:45:43And watching the judges eat it is such an amazing experience.

00:45:55Bon appetit.

00:46:02Look at that.

00:46:03Oh, nice.

00:46:04Oh, nice.

00:46:05Straight away, grab the drumstick, get the spoon, pull it down, and it falls off.

00:46:11We could be going off the top tonight.

00:46:13Oh, wow.

00:46:14Oh, this is nice.

00:46:15This is strong, and considering we're at the bottom of the leaderboard, we have to be

00:46:32quite strategic in how we play.

00:46:34I don't want them to score higher than us.

00:46:49Michael's got the biggest powder on his face you've ever seen.

00:46:51He's given off a little bit of a sore loser vibe at the moment.

00:46:54Yeah.

00:46:55Michael looks like Cinderella's bad sister looking in the mirror right now.

00:47:02He's threatened by the gay crashes.

00:47:04He's threatened by the gay crashes.

00:47:06He can't handle the heat.

00:47:07Priceless.

00:47:08That's bullshit.

00:47:18I'm going to put all meals out of me.

00:47:20I'm going to put all meals out of me.

00:47:22I'm going to put all meals out of me.

00:47:24Right, let's start with Marco, because obviously you did not enjoy that at all.

00:47:32That was amazing.

00:47:34I think they absolutely nailed the sauce.

00:47:37The chicken was really good.

00:47:38Nicely slow cooked.

00:47:40Amazing flavours.

00:47:41It wasn't as spicy as their first dish, so I feel like even without the spice, the flavours

00:47:46really punch through.

00:47:48I know how hard it is to make noodles, so I give that to them.

00:47:52I actually hope people cook well.

00:47:54I want to be leaving these dinners feeling happy and full.

00:47:57But at the same time, not as good as us.

00:47:59Two good dishes, one bad one.

00:48:00Yeah.

00:48:01That's what I'm hoping for for everyone.

00:48:02Yeah.

00:48:03After this, we're at the bottom.

00:48:06It's a very tasty meal.

00:48:08The only thing I could say is that my noodles were a bit harder.

00:48:13Like, maybe they needed 30 more seconds.

00:48:16So, if you end up on the bottom, and there's three teams to go, how confident are you one

00:48:22of them will slip up?

00:48:24Well, you have to be confident, right?

00:48:28It's a competition.

00:48:29We know all we have to do is not be on the bottom of the leaderboard.

00:48:34That's all it takes to get through the next round.

00:48:36So, we have to do whatever it takes to stay in the competition.

00:48:40This is the best main I've had in this competition to date.

00:48:44This was phenomenal, and I'm struggling to fault it.

00:48:48It's clearly restaurant quality, as expected.

00:48:51What do you know?

00:48:52Big surprise.

00:49:03Mark and Tan, for your main course tonight, your chicken khao soi.

00:49:08This definitely put a smile on my face.

00:49:10It was everything I wanted tonight.

00:49:12The sauce is warm.

00:49:14It's comforting.

00:49:15It's packed full of flavour.

00:49:18And I love both noodles.

00:49:20The one that's on the top, that's just bathing in.

00:49:23So, you've got half crispy and half chewy.

00:49:26It's just perfect.

00:49:28The chicken legs just cook.

00:49:30So, when you pull those muscles apart, they're still a little bit sticky.

00:49:33And that's the sort of chicken you want to eat with a dish like this.

00:49:37I think it's what my kitchen is about.

00:49:41You know, you dig in and it's just delicious.

00:49:47You know, I mean, it's...

00:49:49I have a question.

00:49:55Tan, is this one of the dishes that you serve in your restaurants?

00:50:04Yeah, it is, yeah.

00:50:05Thought so.

00:50:06Cool.

00:50:07Michael.

00:50:08Michael, stop.

00:50:10Have some respect.

00:50:15Michael is definitely out of line.

00:50:17If it's meant to intimidate us, it definitely doesn't.

00:50:20I don't know how many times I have to say this, Michael, but I'm not a chef.

00:50:24I cook at the restaurants, my parents do.

00:50:26But it's clearly not getting into his head.

00:50:31He's a complete tool.

00:50:35Michael's firing bullets left, right and centre.

00:50:38He just had a crack at me.

00:50:39Now he's having a crack at Tan.

00:50:41This guy is just ridiculous.

00:50:44I don't think Michael could ever go too far.

00:50:47I don't think he knows where far is.

00:50:59Mark and Tan have just received charmed reviews for their main chicken cow soy.

00:51:06But Michael suspects there's more to these kitchen wizards than meets the eye.

00:51:11It's just delicious.

00:51:15And I mean, it's...

00:51:17I have a question.

00:51:23Tan, is this one of the dishes that you serve in your restaurants?

00:51:30Yeah, it is, yeah, absolutely.

00:51:31Thought so.

00:51:32Cool.

00:51:34Any Thai restaurant should have it on their menu, so...

00:51:36No, no, that's fine.

00:51:37Just wanted to confirm that you serve this in your restaurants.

00:51:42What was the question for?

00:51:43I just wanted to confirm that this dish was served in the restaurants that he owns.

00:51:47Yeah, but why?

00:51:48But why?

00:51:49Well, it's quite obvious that this was almost a 10 out of 10 dish

00:51:52prepared by someone who owns a restaurant.

00:51:55I thought we went through this already.

00:51:57I think we went through this already.

00:52:00We're not gonna go back on this conversation every single time you open your mouth.

00:52:06If someone owns a restaurant and they serve a dish in a competition

00:52:09where it's made for home chefs, I think that's completely unfair.

00:52:13But you've got your own opinion.

00:52:15I've got mine.

00:52:18Oh, God.

00:52:19A versus Mark and Tan.

00:52:21Because you interrupted their critiques.

00:52:24I just think the timing couldn't have been worse.

00:52:27I think it was, A, disrespectful to Mark and Tan,

00:52:30and be disrespectful to the judges as well.

00:52:33Listen.

00:52:34You either accept the rules and you play with everyone,

00:52:37or you don't accept the rules and goodbye.

00:52:39I just wanted to confirm that he does.

00:52:40Do you understand what I'm saying?

00:52:41Yeah, I do, I do.

00:52:42I'm not gonna go back to this rule again.

00:52:45You either are professional, you don't belong here,

00:52:47you're an amateur, you belong here.

00:52:49That is it.

00:52:50Okay.

00:52:51That's it.

00:52:52Done.

00:52:53Move on.

00:52:54It's a family restaurant.

00:52:55I don't cook in the kitchen,

00:52:56but clearly Michael is threatened,

00:52:58and it's very insulting.

00:53:00All I'm saying, this is an amazing dish.

00:53:02I think it's a 10 out of 10 dish,

00:53:04but I think it's restaurant quality.

00:53:07That's a compliment.

00:53:08It's just talented.

00:53:09Yeah.

00:53:10A talented home cook.

00:53:12And I actually do help out when I'm here, so...

00:53:15Poor Mark.

00:53:16He's getting no credit.

00:53:18Well, he didn't do anything.

00:53:21Dan, I would love you to have the final word on this subject.

00:53:25I mean, for you to say that,

00:53:27I mean, you're just pretty much scared.

00:53:28I hope everyone enjoyed it.

00:53:30This is something that I grew up with my family doing.

00:53:32This is made with love, passion,

00:53:34and I think that's more important than any business, so yeah.

00:53:37Good work.

00:53:39Yeah.

00:53:40Okay.

00:53:41All right, I just want to ask you guys,

00:53:43passion fruit creme brulee,

00:53:45is that in your restaurant?

00:53:47I don't think so.

00:53:48Thank you very much.

00:53:54How good was that?

00:53:55Yeah, mate.

00:53:56That was awesome.

00:53:58What's the deal with Michael, man?

00:53:59He just loves to bring it up, huh?

00:54:00Oh, mate.

00:54:01Do your research.

00:54:02He's an idiot.

00:54:03Michael just had a little hissy fear,

00:54:05because the dish is so good.

00:54:06Michael would definitely be doing it, should we?

00:54:08I agree.

00:54:09It's typical Michael.

00:54:10He can't handle the fact that we're just better cooks.

00:54:12I'm proud of you, mate.

00:54:13Well done, man.

00:54:14Couldn't do it without you.

00:54:15Thanks for helping me tan.

00:54:17That's all right.

00:54:18Let's do it.

00:54:20Woo!

00:54:21For dessert, we're making passion fruit creme brulee.

00:54:24What do you want me to do?

00:54:25Just relax, mate.

00:54:26You've done everything.

00:54:27So now, I'm heading the range to mark for the dessert.

00:54:31Dessert master.

00:54:32What do you want me to do?

00:54:33This is your thing, man.

00:54:34You've got a lot to prove.

00:54:35We just added the sugar.

00:54:37We've had the two batches in the fridge for a few hours,

00:54:40so hopefully they're set.

00:54:42There's nothing we can do,

00:54:43because if we crack it open, then it's open.

00:54:46Like, we can't, like, re-close it up or anything.

00:54:48After the whole spilling and having to go get eggs,

00:54:51we've only just had enough,

00:54:53so there's no margin for error here.

00:54:55The pressure's definitely on me now to deliver the goods.

00:54:59Let's have a little blowtorch.

00:55:01To get that perfect caramelised top,

00:55:03we're going to blowtorch the sugar on top.

00:55:06Nice crust on the outside.

00:55:07Yeah, hard, cracked.

00:55:09Is it going to taste burnt or...?

00:55:10No.

00:55:11I hope this does the job and makes everyone happy, yeah.

00:55:13We're on such a strong start.

00:55:14Yeah.

00:55:15And let's hope we finish strong as well.

00:55:20Alright, let's talk about dessert.

00:55:22I've made creme brulee quite a few times, yeah.

00:55:25Professional.

00:55:26No, not a professional, not a professional.

00:55:28Actually, I did a course,

00:55:29and I learnt how to make creme brulee.

00:55:31You've got a certificate?

00:55:32Yeah.

00:55:34Oh, you're lucky.

00:55:35And actually, I infused lavender into it.

00:55:39Oh!

00:55:40Stop it!

00:55:41So...

00:55:42So you made salt?

00:55:43That would be good.

00:55:44So I feel like they will definitely

00:55:46infuse the passion fruit into the custard.

00:55:49She sounds like a pro.

00:55:50Yeah.

00:55:53Manua Cullen, we love them!

00:55:56I love passion fruit,

00:55:57and I love creme brulee.

00:55:58I like a crack, crack on the top, just with a spoon.

00:56:01Bing, bang, boom.

00:56:02I don't know what they're going to do with the passion fruit.

00:56:04It would be inside it, Lara.

00:56:05You reckon it's inside it?

00:56:07I don't know.

00:56:08It's inside it?

00:56:09I'm expecting an explosion of passion fruit,

00:56:11something like in the middle or it's mixed through.

00:56:13I love creme brulee.

00:56:15I've made it twice in my life,

00:56:17and all I can remember is that you need to let it set in the fridge for many hours.

00:56:24Potentially, it hasn't set properly.

00:56:27I'm just saying.

00:56:28Is that what you're hoping?

00:56:29I'm hoping, yes.

00:56:31Let's hope, Mark, that you have no skills at all,

00:56:34and you mess it up,

00:56:35because we need a little bit of leniency right now.

00:56:41I'm stuck putting the passion fruit on top.

00:56:43The best part of the creme brulee is definitely the twist with the passion fruit.

00:56:47I'm a big passion fruit fan,

00:56:49so a little bit of flavour and acidity would really lift up the dish.

00:56:53Do you make up any more passion fruit, or do you think that's enough?

00:56:56Nothing is probably enough,

00:56:58because I don't put too much because it will get gooey on top.

00:57:00After hearing great feedback for the entrees and mains,

00:57:03Magic Mark has one trick left up his sleeve.

00:57:11There we go.

00:57:12Yes, like that.

00:57:13Yeah, we're talking.

00:57:15Perfect.

00:57:16Ta-da!

00:57:22I wonder if Michael will think these are from my restaurant.

00:57:26All I know is...

00:57:28We're definitely not doing a shoo.

00:57:30100%.

00:57:31These look magical.

00:57:32Hopefully they give a really good wow factor at the table,

00:57:34just to end the night strong.

00:57:36Alright, let's bring these out.

00:57:37You ready, mate?

00:57:38Yep, let's run them out.

00:57:39Come on. Let's go.

00:57:48Oh.

00:57:49Dessert is served.

00:58:07Long sound.

00:58:08Bleep, bleep, bleep, bleep, bleep, bleep, bleep, bleep, bleep, bleep.

00:58:13That's all I'm hearing.

00:58:14Like an alien.

00:58:15Bleep, bleep, bleep, bleep, bleep, bleep, bleep, bleep, bleep.

00:58:17Someone's bubbling in here.

00:58:20There you go.

00:58:21Why there is dry ice around my creme brulee?

00:58:28Is this a magic trick?

00:58:30Really feeling the pressure on this one.

00:58:47We've had a really strong entree and a really strong main.

00:58:51So this dish is all on me.

00:58:53I just hope these creme brulees have all set really well.

00:58:56I'd hate dessert to bring us down.

00:59:00At their instant restaurant, Charmed, competitive mates, Mark and Tan,

00:59:11are under no illusion that their dreams of a record-breaking score

00:59:15depend on a mind-blowing passion fruit creme brulee.

00:59:22Really feeling the pressure on this one.

00:59:24Don't let Tan down.

00:59:26I really hope that these desserts are not our downfall.

00:59:31Take a break and we'll call you back for your final critique.

00:59:34Thanks.

00:59:37Bon appetit.

00:59:47Oh, what a shame.

00:59:54We have consistency.

00:59:59It's an epic fail.

01:00:01I look around.

01:00:02Everyone has a different colour of creme brulee.

01:00:07Are these different batches?

01:00:09Who has the good one?

01:00:10Who has the bad one?

01:00:12Meh.

01:00:13Not good.

01:00:16It's a bunch of paper.

01:00:17Nah.

01:00:18The consistency is different to when I've usually had a creme brulee.

01:00:31It's harder than I thought it would be, the custard.

01:00:35We'll go to the expert.

01:00:37The expert.

01:00:39I couldn't really taste too much passion fruit in the filling.

01:00:43Just only what was on top.

01:00:45It's meant to be, when you cut it, it's quite smooth and silky.

01:00:48That's not really silky.

01:00:51Wasn't the consistency that I'd normally expect from creme brulee.

01:00:55What consistency were you expecting?

01:00:57More gelatin.

01:00:59It was more like a bowl of custard with a crunchy top.

01:01:04Well, you know there's no gelatin in it.

01:01:06Yeah, I do, but like normally it's a bit more stuck together.

01:01:10The custard inside really didn't have a lot of flavour.

01:01:14Like if you're going to eat that much custard, you want to really taste something nice.

01:01:20They would have been on top if it wasn't for this dish.

01:01:23Magic Mark didn't pull a rabbit out of the hat, obviously.

01:01:27It kind of tasted like that custard powder that you make.

01:01:35With all three courses complete, it's time for each team to score Mark and Tan's Instant Restaurant out of 10.

01:01:44So we had Mark and Tan's Instant Restaurant tonight.

01:01:46Yeah.

01:01:47What did you think?

01:01:48Well, I walked in there and I was like, oh my God, this is amazing.

01:01:50For entree, we had grilled octopus with roasted capsicum and a Thai-style chimichurri.

01:01:57My chimichurri was amazing, like full of flavour.

01:02:01I really enjoyed that. It's probably my favourite dish of the night.

01:02:04Probably the best octopus I've ever had as well. I think mine was cooked perfectly.

01:02:07I felt that octopus was average to me.

01:02:11For main was the chicken kalsoi.

01:02:14This was the star of the show.

01:02:17You can tell he cooks that in the restaurant all the time.

01:02:20The soup was nice and creamy and coconutty. There was so much flavour and I loved it.

01:02:24Oh my God, it was so good.

01:02:26The chicken fell off the bone. Excellent.

01:02:28The chicken was beautiful.

01:02:30But for me, the noodles were extra true for my liking.

01:02:34For the dessert, we had the passion fruit creme brulee.

01:02:38I think they got a little bit let down from that one.

01:02:41I liked the flavour of the creme brulee, but it wasn't passion fruit creme brulee.

01:02:46I had egg in a cup.

01:02:48Yes, it was crumble eggs.

01:02:50For me, I would say probably an 8 is a fair score.

01:02:54Yes, same. I think 8 is a good score as well.

01:02:56If I was being generous, I'd say 7.

01:02:59Honestly, this could have been a 10.

01:03:02But they really let themselves down with the dessert.

01:03:056.

01:03:076? Yeah.

01:03:09A 6 or a 7?

01:03:11Let's go with a 6.

01:03:12A 6? So we're going to give Mark and Tan a 6.

01:03:14I'm thinking maybe a 6, to be honest.

01:03:16Yeah, okay. We'll do 6.

01:03:17A 6.

01:03:18I'm looking at a 6? Yeah.

01:03:20We're scoring a 5 or 6. What do you think?

01:03:22I think a 5. That dessert, for me, is not even edible.

01:03:26If you sit on the bottom of the ladder, you're going to do anything it takes to get you through the competition.

01:03:30Okay, so we're scoring a 5?

01:03:31Yeah.

01:03:33I mean, no need for discussion here.

01:03:39Crazy night. Let's go find our scores out, mate.

01:03:42Can't wait. Did our best. Let's do it.

01:03:43Let's do it.

01:03:44We want to show the OGs that the gatecrashers are the real competitors.

01:03:48We're still confident that we can beat 104.

01:03:51Our entree and man have had amazing critiques, and hopefully the deserts will too.

01:03:55If the guest team score us fairly, we definitely have a shot at breaking the record.

01:04:01Crazy night. Let's go find our scores out, mate.

01:04:06Can't wait.

01:04:07Can't wait.

01:04:08Did our best. Let's do it.

01:04:10We want to show the OGs that the gatecrashers are the real competitors.

01:04:14We're still confident that we can beat 104.

01:04:17Our entree and man have had amazing critiques, and hopefully the deserts will too.

01:04:21If the guest team score us fairly, we definitely have a shot at breaking the record.

01:04:32Mark and Tan, thank you for having us at your restaurant, Charmed.

01:04:37Magic was in the air, but was it on the plate?

01:04:40Now it's time for the scores.

01:04:44The guest teams have given you a combined score of...

01:04:4931 out of 50.

01:04:52Not very happy about it.

01:04:55Not as high as we thought, but we still could top the leaderboard.

01:04:59Daniel and Marco, sitting at 84.

01:05:01We definitely want to see if we can beat that.

01:05:04And now it's our turn to score each dish out of 10.

01:05:07Entree was grilled octopus with roasted capsicum and Thai-style chimichurri.

01:05:14A very good dish.

01:05:16The char on the octopus was beautiful.

01:05:19The texture to me was perfect.

01:05:21Chimichurri, I wouldn't really call it a chimichurri, but what I will call it is delicious.

01:05:26The star on this dish was definitely that sauce.

01:05:29It was a somewhat strange combination of flavor, but it did work and it was very special.

01:05:35The octopus was nicely cooked.

01:05:38The only thing that was a bit lost on the plate was the roasted capsicum.

01:05:42But the score I'm giving you for your entrée...

01:05:45...is a 9.

01:05:46Hey!

01:05:479!

01:05:48Well done, mate!

01:05:50That's exactly what we needed here.

01:05:53Yeah.

01:05:55For your entrée tonight, I score you...

01:05:58...a 9.

01:06:00Hey!

01:06:02Perfect.

01:06:03That's almost close to perfection.

01:06:05We're stoked to hear that.

01:06:06Can you hear that?

01:06:07Yeah.

01:06:08Jan's for me, of course, you served us a chicken khao tsoi.

01:06:11The chicken was cooked to perfection, flicking off the bone.

01:06:15The noodles for me were spot on. They had that little bit of bite.

01:06:18I just love the soup itself. The creaminess of the coconut and all different spices that you put in there.

01:06:24Absolutely delicious.

01:06:26Did I like it? No.

01:06:27No.

01:06:29I loved it.

01:06:30Hey!

01:06:31I score you...

01:06:32...a 10.

01:06:38The score I'm giving you for your main course...

01:06:41...is a 10.

01:06:43Ah, thank you.

01:06:48It means a lot to us.

01:06:50Two 10s.

01:06:51It isn't just for me, it's for my mum and dad as well.

01:06:54Aww.

01:06:56I'm devastated.

01:06:57That leaves us still at the bottom of the leaderboard, which is definitely not where we want it to be.

01:07:03For dessert, passion fruit creme brulee.

01:07:07I definitely feel like it's 100% the weakest dish of the night for them.

01:07:11And this could be what keeps us on top.

01:07:14Alright, I'm gonna be a little bit tougher on this one.

01:07:18I was promised a passion fruit creme brulee.

01:07:20There's actually no passion fruit flavor in the creme brulee itself, but just a couple of seeds on top of it.

01:07:27You wanted a good smack of passion fruit, because it needs a foil to the richness of the cream.

01:07:32The passion fruit brings in that acidity, and we didn't have that.

01:07:36How many batches did you do?

01:07:38Those two.

01:07:39Because I looked at everybody else, and the texture is different, the color is different.

01:07:43Consistency is the key, isn't it?

01:07:44Yeah.

01:07:45Yeah.

01:07:46We needed more of that sugar crisp on top.

01:07:48It is a creme brulee after all.

01:07:50Technically you've done okay, but after two great courses, I didn't think you finished on a great dessert.

01:07:59The score I'm giving you for your dessert is a six.

01:08:04We always say simple done well, simple can score high.

01:08:12Not tonight.

01:08:14So for your dessert tonight, I score you a five.

01:08:20It's a shame.

01:08:22Obviously, the thing mine won was the one that let down the team, so I feel pretty bad for that.

01:08:28We're in this together.

01:08:29Yeah, I know.

01:08:30As long as it's over a three.

01:08:31Yeah.

01:08:32Take that, Michael.

01:08:33You know what, Michael?

01:08:34I'm not a meat master.

01:08:35I don't make desserts, but I've got it every three.

01:08:39So Mark and Tan, that gives you a grand total score of?

01:08:4480.

01:08:48Yes.

01:08:49Super stoked, man.

01:08:50Our first cook.

01:08:51Not quite at the highest, but it is a fantastic score.

01:08:54It's going to give us motivation to go even higher and do better and better.

01:08:57We want it to be number one, but maybe next time.

01:09:01With their score of 80, Mark and Tan are four points behind Daniel and Marco, who remain at the top of the leaderboard.

01:09:09There are three more instant restaurants in this round.

01:09:12Well, we've still got a few more to cook for us.

01:09:16Where do you want to go?

01:09:17Some Contrier.

01:09:18Some fresh Logan man.

01:09:23We're going back to Logan.

01:09:28We're next to cook.

01:09:29Going back to Logan.

01:09:31Looking forward to it.

01:09:32Looking forward to it.

01:09:35Just got to pull out all the stops, bring all the flavour and make sure it's perfect.

01:09:39Alright.

01:09:40I'm proud of you, mate.

01:09:41And couldn't do it without you.

01:09:45Next time, we're back in Queensland with OG's Loll & Lil.

01:09:52I think I might need some hearing aids after a little scream.

01:09:56Last round, we were definitely underestimated, definitely elevated this menu.

01:10:00Yep.

01:10:01We can be technical as well as bring the flavour.

01:10:04Will their fancy new menu.

01:10:06It looks super posh.

01:10:08Top the leaderboard.

01:10:10Holy shit.

01:10:12Absolutely shocked.

01:10:14And.

01:10:17While everyone finds their groove.

01:10:20This is the weirdest show.

01:10:23Mark and Tan look to settle scores with the Meat Master.

01:10:28Michael.

01:10:29I felt a little bit disrespected the other day.

01:10:31What's the issue, Tan man?

01:10:32It's time you need to keep your mouth shut.

01:10:35But one comment.

01:10:37I'm not going to tolerate this.

01:10:39Sends Magic Mark.

01:10:40I'm leaving.

01:10:42Vanishing from the competition.

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