My Kitchen Rules Season 15 Episode 8

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Transcript

00:00:01Previously, three OG teams return for round two.

00:00:08With three new teams of gatecrashers.

00:00:12He'd take over the competition. Let's go. Let's do it.

00:00:15Where rivalries quickly divided the table.

00:00:18Don't get too comfortable. It's not going to be a long journey.

00:00:21So why are you guys here?

00:00:22You mustn't be that great at cooking.

00:00:26What the hell?

00:00:28First to cook were loved up gatecrashers.

00:00:31Danielle and Marco.

00:00:33Is this the way you normally do it?

00:00:34Yeah.

00:00:35Who took on the king of pork belly.

00:00:38I cook cracking in my sleep.

00:00:40Cracking the big time.

00:00:43Beautiful. Perfect.

00:00:45Testiest dish about in the competition.

00:00:48Landing 84 on the leaderboard.

00:00:51Leaving the OGs on notice.

00:00:54The OGs should definitely be intimidated.

00:00:57Tonight, we're back in Adelaide.

00:01:01With OG team, Maria and Bailey's second chance cook.

00:01:06Our chance to redeem ourselves.

00:01:08We are more prepared this time.

00:01:10We have exactly what it takes to knock the gatecrashers out of the competition.

00:01:14But.

00:01:15A lot of work to do in here.

00:01:16Good luck.

00:01:17With a jam packed menu.

00:01:20How about we add an extra element to our main.

00:01:25Main.

00:01:26Main.

00:01:27Yeah.

00:01:28Will they come unstuck again?

00:01:31We'd love to see the OGs fall flat on their face.

00:01:34There's no flavour there.

00:01:35And while magic grips the table.

00:01:40I did magic when I was like 16, 17.

00:01:43To give us a trick.

00:01:44Oh, I already messed it up.

00:01:47You gonna do any magic tricks Mark?

00:01:49Disappear one that's competitor for us.

00:01:51Amy and Lara decide to stir the pot.

00:01:55I wanna rustle feathers.

00:01:56I wanna shake it up.

00:01:58And sway the table.

00:02:00Need more spices.

00:02:02The bottom was too hard.

00:02:03It was kind of like mess.

00:02:05They have absolutely nothing positive to say.

00:02:08And they're making it very obvious.

00:02:10Tonight we're in Adelaide.

00:02:26In the upmarket suburb of Glenel.

00:02:29Oh my God.

00:02:31Let's do this Maria.

00:02:33Where Maria and Bailey are laser focused on redemption.

00:02:37For their second instant restaurant.

00:02:39Oh look at this.

00:02:41Beautiful.

00:02:42Tonight we want to wow everybody.

00:02:46What's wrong with being confident?

00:02:49We really want to redeem ourselves from our last instant restaurant.

00:02:55Last instant restaurant we scored a 68.

00:02:58But we really want to do much better than that.

00:03:01And bring 85 plus to beat Danielle and Marco.

00:03:05I just want us to serve the most amazing food tonight.

00:03:08This is our second chance and we need to take that extra risk.

00:03:13So tonight our menu is complex.

00:03:16Because we really want to showcase our technique and amazing presentation.

00:03:21Look at the end of the day.

00:03:22It just matters that we win.

00:03:23Yes.

00:03:24And not have any issues.

00:03:25Not forget anything from the recipes like I did last time.

00:03:29In round one Maria and Bailey were riding high.

00:03:35With strong critiques for their entree.

00:03:37A perfect dish with a perfect score of 10.

00:03:40The rest of your meals are this.

00:03:42Watch out.

00:03:43Oh my God.

00:03:46But their over confidence got the best of them.

00:03:49When Bailey forgot a key ingredient in their beurre blanc sauce for their main.

00:03:54You never put the wine in in the beginning.

00:03:56No.

00:03:57That could be our hero this to our hero this.

00:04:02Leading to an embarrassing public failure.

00:04:05I'm so sorry about this.

00:04:07Can we get a zero?

00:04:09After being humbled by their main, they scrape by with their dessert.

00:04:14Giving them a final score of 68.

00:04:20Alright Maria, let's do it.

00:04:21With their instant restaurant set.

00:04:23Maria and Bailey have just under four hours to shop.

00:04:27And prep their dishes before their guests arrive.

00:04:34So Maria, what's going to be different in the kitchen today?

00:04:38Look, I feel like we have a more solid plan.

00:04:41Our recipes for tonight, they are very technical.

00:04:45However, I'm not scared about one little thing.

00:04:49It's freaking delicious.

00:04:51Absolutely.

00:04:52I think the two that cooked last night, Danielle and Marco.

00:04:54I think they're going to be lovely.

00:04:55I think they're going to be lovely.

00:04:56But they're going to get blown away by what we can do today.

00:05:01Feels good to be at the top.

00:05:02Aiming for a high score and actually achieving that.

00:05:05We're over the moon and I think we're the ones to chase from this point.

00:05:08I think people are going to be a little bit scared of us.

00:05:10But I think they're going to be nice.

00:05:12Why are you loving it?

00:05:13Yeah, you look so scary.

00:05:14Yeah, I'm scary.

00:05:15Let's go.

00:05:18Alright.

00:05:19We got this.

00:05:20Let's go.

00:05:21What's first and the best?

00:05:22Let's get some lovely eggplants for our entree.

00:05:24Excellent.

00:05:26For entree, we are serving modern masaka.

00:05:30Some basil next?

00:05:31Yes.

00:05:32I've never had a modern masaka.

00:05:35I do like an old school one.

00:05:37Think of a lasagna or Greek.

00:05:39Perfect.

00:05:40Entree, masaka.

00:05:41It's full of cheese.

00:05:42It's got potato.

00:05:43It's got eggplant.

00:05:44It's got a mince.

00:05:45It's got a bit of spice.

00:05:46It's very Moorish.

00:05:47If they keep the flavours of the classic and make it a little bit cool,

00:05:51it could get a high score.

00:05:53So the potatoes for our entree, and we need quite a lot of them.

00:05:58As a Greek girl, I'm very proud to be plating our take on the masaka.

00:06:03Paprika.

00:06:05We are going to prove we can change up traditional food.

00:06:09Red wine, vinegar.

00:06:10We can bring flavour as well as technique and presentation.

00:06:15Anchovy snacks.

00:06:16I think there's even more pressure this time round,

00:06:18but we really have to make sure that we ramp it up

00:06:21to really prove our place in the competition.

00:06:23I think we're good to go.

00:06:24Let's get out of here.

00:06:25Let's get out of here.

00:06:27I am so excited for Maria and Bailey.

00:06:29I know that they're going to absolutely hit this out of the park.

00:06:33And while we want to do better than them,

00:06:35we still want them to beat the gatecrashers.

00:06:38Let's go.

00:06:46With the shopping done,

00:06:47Maria and Bailey now have just three hours to prep their dishes before their guests arrive.

00:06:54Time to get changed.

00:06:59Ready for the aprons?

00:07:00Let's do it.

00:07:01Excellent.

00:07:02So, remember, this is our chance to redeem ourselves,

00:07:06really showcase our food and our technique,

00:07:10and we won't miss anything tonight.

00:07:14Okay?

00:07:15The biggest takeaway and the most important thing

00:07:17from our last instant restaurant is listen to Maria.

00:07:20You ready?

00:07:21I'm ready.

00:07:22She's the boss in the kitchen.

00:07:25Bailey, good luck.

00:07:28I'm just going to start the pears for our sorbet.

00:07:32For dessert, we're making dolce de leche, chocolate, whiskey and pear tart

00:07:39with pear and cardamon sorbet.

00:07:42The pear is ready.

00:07:44I think the total combination of this dessert

00:07:47is going to give an absolute wow factor,

00:07:50having a lot of different technical elements to this dish.

00:07:53All right, off you go.

00:07:55We'll prove to the table and to the judges

00:07:58that we really do have what it takes to win this competition.

00:08:01So, Maria, I'm just starting on the dolce de leche for the dessert.

00:08:05We use the condensed milk.

00:08:07Yes.

00:08:08Pressure cook it for...

00:08:0945 to an hour,

00:08:10because we basically want to caramelise the condensed milk, right?

00:08:14Mm-hm.

00:08:15Just like in business,

00:08:16the values and the traits that we have

00:08:18in terms of control and perfectionism...

00:08:22Come on.

00:08:23...really help us in the kitchen,

00:08:25and we know that you have to take a lot of risk

00:08:27to get a big reward.

00:08:29All right, I'm just going to chop some chocolate,

00:08:32and I'm going to create a chocolate whisky cream.

00:08:37We've got three different parts of this dessert.

00:08:40We've got six different flavours.

00:08:42It could be overcomplicated.

00:08:44When you add so many different flavours,

00:08:46you've got to make sure they all work together.

00:08:49There's definitely whisky in there.

00:08:51It kind of could work, but there's so much work to do as well.

00:08:55And to get all the elements done perfectly, good luck.

00:09:02I'm just putting together the marinade now for the main,

00:09:04so that we can marinate the chicken.

00:09:08For main, we're making sous-vide chicken skewer

00:09:11with celerier puree and salsa verde.

00:09:14OK, Maria?

00:09:15Yeah?

00:09:16Do you want to taste...?

00:09:17No, I'm fine, thank you.

00:09:18I trust you.

00:09:20Beautiful.

00:09:22I'm going to start with our chicken

00:09:24and popping that into a marinade.

00:09:27Can I help you with that?

00:09:28Yeah, have you got time?

00:09:29So it's faster?

00:09:30I always have time for you.

00:09:32Then we'll put it in the sous-vide bags

00:09:34and put it to a sous-vide for about 90 minutes.

00:09:37So sous-vide is basically cooking protein into a bag

00:09:41for a very, very long time,

00:09:42so it's nice and tender.

00:09:44When you think chicken skewer,

00:09:46you think barbecue, beautiful char,

00:09:50marinated and melting in the mouth.

00:09:52So the sous-vide part of it,

00:09:54it makes very little sense to me.

00:09:57This is doing exactly what it's supposed to be doing.

00:09:59I'm very happy.

00:10:00The benefit of sous-vide is it will give us

00:10:03perfectly juicy chicken,

00:10:05and it's going to cook evenly and consistently.

00:10:08It comes out beautiful.

00:10:10Every time.

00:10:11Tonight, we have to do whatever it takes.

00:10:14We need to master our techniques,

00:10:17no room for mistakes.

00:10:19We really need to step it up.

00:10:22If we don't deliver,

00:10:24it will be very embarrassing.

00:10:33Back in Adelaide, I'm a frequent flyer at this point.

00:10:39Maria and Bailey's restaurant tonight, Medusa.

00:10:42We love it there.

00:10:43Oh my gosh, this place is stunning.

00:10:49I would die to live here.

00:10:52Rich people live in this area.

00:10:54We've got fire in our belly,

00:10:57and we are ready to put them to the test.

00:11:01It's time to see if they can put their money

00:11:03where their big mouth is.

00:11:04Tonight, I want to ruffle feathers.

00:11:06I want to shake it up.

00:11:07I can't wait.

00:11:09I don't think the gatecrashers have got any idea

00:11:12what they're up against.

00:11:13These guys are going to kill it tonight.

00:11:16Yeah.

00:11:17I like digging holes.

00:11:19Hiding things inside them.

00:11:21I won't forget to find them.

00:11:25Ready to go?

00:11:26Let me see.

00:11:27Good.

00:11:29Let's do it.

00:11:30Let's do it.

00:11:34Hello!

00:11:36How are you?

00:11:37Good to see you.

00:11:38Hi.

00:11:39Maria and Bailey,

00:11:40maybe they've cooked a few cookies.

00:11:42Together.

00:11:43Hi.

00:11:44Hi.

00:11:45But I'm intimidated by them.

00:11:51Wow.

00:11:53Beautiful.

00:12:01Stunning.

00:12:03I'm thinking the food that we're going to get on the menu

00:12:05tonight is going to be like upper-class, fine-dining,

00:12:08really beautifully plated.

00:12:10Looks like it'll be very cool tonight.

00:12:19Hi, everyone.

00:12:20Welcome to Ensign Restaurant.

00:12:21Medusa.

00:12:23Hey.

00:12:25And welcome to those who haven't been here before.

00:12:28What?

00:12:29So, Medusa is part of the Greek mythology.

00:12:34And Medusa symbolises removing evil spirits.

00:12:40Evil spirits?

00:12:41Maria.

00:12:42Pass me the sage, Maria.

00:12:43Oh, my God.

00:12:44What we really want to do is we want to showcase and redeem ourselves from last time.

00:12:50We're going for a fine-dining type feel.

00:12:53So, we hope that it will do its job.

00:12:57Good luck, guys.

00:12:58Good luck, guys.

00:13:00Bye.

00:13:03Cheers, guys, to being in the best state.

00:13:05Adelaide.

00:13:06Cheers.

00:13:07Cheers.

00:13:08And cheers to finding out for the first time that Adelaide's a stage.

00:13:11Michael thinks he's smart, but all Michael does is talk a lot of crap.

00:13:25Nice to finally meet everyone.

00:13:27Officially.

00:13:28How are you guys feeling?

00:13:29Yeah, we're feeling pretty good.

00:13:31And were you happy with the judges' score?

00:13:33Yeah, we were happy with the judges' score.

00:13:35Yeah.

00:13:36Now that we've got more gay crashes at the table, this'll be a really good opportunity

00:13:43to really put these OGs off their game.

00:13:46And we need to put Michael in his place now.

00:13:49So, Michael, what are we going to expect scoring-wise tonight?

00:13:54Is it going to be fair?

00:13:55What's not fair?

00:13:57I'm just saying last night, I feel like your critiquing is pretty harsh.

00:14:02It wasn't harsh critiquing, actually.

00:14:04It wasn't at all.

00:14:05Michael has served up three great dishes.

00:14:08And the score from around the tables is quite low.

00:14:13They're trying to indicate that the OGs might have scored the gay crashes lower on purpose.

00:14:20Obviously, to make us look bad in front of Danielle and Marco.

00:14:23We think it's strategic.

00:14:26But it wasn't. You're making that up.

00:14:32Whoa, whoa, whoa.

00:14:34Everyone has got completely different taste buds.

00:14:36Every single person here likes different foods.

00:14:38We definitely did not strategically score Danielle and Marco.

00:14:42Why would you give a score that is not aligned to what the judges gave?

00:14:49Everyone has different padlets.

00:14:50Exactly.

00:14:51I, personally, am not a fan of raw fish.

00:14:53Like, I just can't get around it.

00:14:55I stand by my score 100%.

00:14:57And if you guys think we were being strategic, that's completely up to you.

00:15:01Once again, Amy and Lara causing confusion.

00:15:04Talking nonsense.

00:15:06They're pissing me off.

00:15:07Look, we're happy with our scores.

00:15:10At the end of the day, taste is so subjective.

00:15:12Not everyone's going to like raw fish.

00:15:14No one's going to like everything that you're putting out.

00:15:16There's 12 people that get to make the decision.

00:15:18And I think it always evens itself out and it's as fair as it can be.

00:15:22As far as we're concerned, we're happy with the score.

00:15:46Oh my God.

00:15:47Maylee, let's go.

00:15:50Hello, hello.

00:15:51Bonjour.

00:15:52Bonsoir.

00:15:53Welcome in.

00:15:54I'm ahead.

00:15:55Bonsoir.

00:15:56Give me a little hug.

00:15:57Yes.

00:15:58It's great to have you.

00:15:59How are you?

00:16:00Good.

00:16:01Let's go.

00:16:02Good.

00:16:03Good.

00:16:04Good.

00:16:05Good.

00:16:06Good.

00:16:07Good.

00:16:08Good.

00:16:12As soon as the judges walk in, they have such a presence about them.

00:16:16You're reminded this is actually a competition.

00:16:19Bring it on.

00:16:20Yeah.

00:16:21Danielle and Marco, welcome to the table.

00:16:26How are you feeling?

00:16:27Feeling stoked.

00:16:28Stoked?

00:16:29Yeah.

00:16:30I think tonight the beautiful part for us is we got a high enough score that we're the

00:16:34ones to chase from this point.

00:16:36All right.

00:16:37Marie and Bailey.

00:16:38Hello, judges.

00:16:39What's on the menu?

00:16:41If you'd like to open up your menus.

00:16:43Oh, yes.

00:16:44I'm really hoping Marie and Bailey can knock the gate crashes right out of this competition.

00:16:54For an entree, we're having modern moussaka.

00:16:58What is a modern moussaka?

00:16:59Why would they mess with a classic?

00:17:01For main, we're having a sous vide chicken skewer with celeriac puree and salsa verde.

00:17:10Have a look at this menu.

00:17:11I think they've got way too much going on.

00:17:14It's definitely a mistake.

00:17:15So, extra good for us.

00:17:18And for our dessert, we're having a dolce de l'iche chocolate whiskey and purr tart with

00:17:25purr and cadamon sorbet.

00:17:27Wow.

00:17:28How could you remember that?

00:17:30That's insane.

00:17:31That was a mouthful and a half.

00:17:34Wow.

00:17:35Sounds a little bit more complicated than the last menu we've had here.

00:17:38Yes.

00:17:39Yes.

00:17:40It definitely is.

00:17:41We really want to get a good score, so we thought we have to bring out all the big guns

00:17:45tonight to impress.

00:17:46I think you've definitely got a lot of work to do here.

00:17:50Yes.

00:17:51So, we'll see you later.

00:17:52Thanks.

00:17:53Thank you very much.

00:17:57So, looking at this menu, you think you're going to be still at the top at the end of

00:18:02the night?

00:18:03I think if they can nail everything on this menu, we might actually be in trouble.

00:18:07This menu seems to be quite elevated.

00:18:10It's fine dining, essentially.

00:18:15I feel like they're really trying to modernise it here to try and up the stakes, but can they

00:18:21pull it off?

00:18:23We'd love to see the OGs fall flat on their face.

00:18:26The gatecrashers have set the bell high, and we're going to absolutely dominate.

00:18:33Coming up.

00:18:35I know that we have exactly what it takes to beat the gatecrashers and knock them out of

00:18:40the competition.

00:18:41Maria and Bailey go all out for redemption.

00:18:45I really want to showcase my talent.

00:18:48We have so many flavours.

00:18:49We have so many different textures.

00:18:51But could it be deja vu for Bailey?

00:18:54I don't know what marinade you did, but there's no flavour.

00:18:57There's nothing.

00:18:58And at the table.

00:18:59Just remember, your tongue was a three, so don't get too confident.

00:19:07The OGs and the gatecrashers don't hold back.

00:19:10We're confident in what we're doing.

00:19:11Your confidence means jack shit.

00:19:12At their instant restaurant Medusa, Maria and Bailey are going all out for redemption with

00:19:21their entree, a modern moussaka.

00:19:24I'm going to start the beef bolognese for our entree Bailey.

00:19:28Excellent.

00:19:29I think they're going to love it.

00:19:31Our modern moussaka is our take to the traditional moussaka, which is like the Greek version of

00:19:38the lasagna.

00:19:39What really makes a Greek bolognese different to an Italian is the spices.

00:19:45We still are having all the other traditional layers on there.

00:19:48Potato, eggplant, beef bolognese and bechamel.

00:19:53But different proportions to what people are used to.

00:19:58Maria, I'm just blitzing the potatoes now.

00:20:00Amazing.

00:20:02The potatoes were the main change of traditional to a modern form for our moussaka.

00:20:07Instead of the potatoes being more of a mash, we're going to create a potato rosti for our base.

00:20:13It's going to be the most crispy thing that you could imagine.

00:20:16Bit of salt.

00:20:18Tonight, the pressure is definitely on for us.

00:20:22This is our chance to show the judges that we can provide all the technique, all the flavour, all the presentation.

00:20:28Don't put too much. Is that the thickness that you need?

00:20:30I think that's pretty good.

00:20:32We really want to score better than we did last time.

00:20:34That's super important.

00:20:36But hopefully, score so hard that no one can get us.

00:20:39The eggplant will go on top of our potato rosti.

00:20:45Eggplant is the base ingredient of the classic moussaka.

00:20:49So I'm just going to salt them on both sides to remove the extra bitterness.

00:20:55I mean, there will be some bitter people on the table.

00:20:58Do you mean the new gate crashes?

00:21:00Yes, Bailey. You got it right.

00:21:07There you go.

00:21:08Alright, so Marco, looking at moussaka, what's your thought on a modern style one?

00:21:15Moussaka normally has mince meat, eggplant, some cheese and that sort of stuff.

00:21:20So I'm not sure what they're going to do to sort of make it modern.

00:21:24I love moussaka. What makes it modern? No idea.

00:21:28Maria and Bailey had to prove that they belong in the competition just like anyone else.

00:21:33We're not going to give them an easy ride tonight.

00:21:36With the bechamel, maybe, I don't know, they might do those wanky little dots around the plate.

00:21:42We used to do that.

00:21:46Wanky dots. Wanky dots.

00:21:49Welcome to the 90s.

00:21:51Yeah.

00:21:53I'm just going to test that it's piping well.

00:21:56Amazing.

00:22:00Bailey, you need to start frying.

00:22:03Before we get this entree out, I have to shallow fry the rosti and we want a nice, even golden colour.

00:22:10Maria, I'm so excited to get these out.

00:22:12I think everyone's going to love these.

00:22:15Okay, just take them out when they're ready. Do you not take them earlier?

00:22:18We want a super crispy.

00:22:20Yeah.

00:22:22Normally, when you eat moussaka, it can be quite heavy.

00:22:26Eggplant, bolognese, bechamel sauce.

00:22:29With our modern moussaka, it's a little bit smaller, so it can be a nice start of a menu and really bring those flavours out.

00:22:36I'm just going to taste everything together because last time we didn't.

00:22:43Mmm.

00:22:45I've tried all the elements for our entree and know that it tastes good.

00:22:50Well done, Bailey. That's great.

00:22:52The plating of our modern moussaka might be a bit polarising for some of our guests.

00:22:56We're really using the potato rosti as a base and then we're building on top of that, so we're bringing a more like a fine dining kind of feel.

00:23:07Okay, Maria, incoming.

00:23:10I know that we have exactly what it takes to beat the gatecrashers and knock them out of the competition.

00:23:15Okay, start the blowtorching.

00:23:19We're going to blowtorch the bechamel so that we give another aspect of the modern.

00:23:24Yep.

00:23:26How is it looking?

00:23:27It looks pretty good.

00:23:29I feel great, Bailey. You're doing such a good job.

00:23:32Lovely basil oil for colour and flavour.

00:23:35As a Greek girl, I'm so proud to take the traditional moussaka and modernise it and bring it to 2025.

00:23:43Alright, so I'm going to pick this for Colin.

00:23:47And I think I'm going to do that one for Manu.

00:23:50Awesome. Should we serve?

00:23:51Let's serve.

00:23:52Let's do it.

00:23:55Oh my God. Be careful, don't move too much.

00:23:58Let's go.

00:24:00Alright, we're good.

00:24:02We got this.

00:24:03Yeah, that's good.

00:24:04Are you happy? I'm stoked.

00:24:09Okay, let's do it.

00:24:10Let's do it.

00:24:13Entree is served.

00:24:18Thank you, darling.

00:24:19Maria and Bailey, they look cool, calm and collected and the food looks really good.

00:24:27Thank you so much.

00:24:28Looks amazing.

00:24:29Looks amazing.

00:24:31Presentation-wise, I wasn't sure what I was looking at.

00:24:32I honestly thought it was carrot cake.

00:24:35Thank you, darling.

00:24:42Presentation-wise, I wasn't sure what I was looking at. I honestly thought it was carrot cake.

00:24:45Presentation wise I wasn't sure what I was looking at, I honestly thought it was carrot

00:25:00cake. This dish is everything that I want to present, there's so much technique in there

00:25:23there's no way that that's not going to impress the judges. Tonight we really want to redeem

00:25:29ourselves and it's exciting. I think they're going to be blown away when they see what we're

00:25:34capable of.

00:25:42In Adelaide, Maria and Bailey have just served their modern moussaka as they aim for the top

00:25:48of the leaderboard with an elevated menu.

00:25:55Thank you, take a break, call you back shortly.

00:26:12Bon appétit.

00:26:19I wasn't really sure what we were eating, we're met with a crunch.

00:26:26I wasn't really sure what we were eating, we're met with a crunch.

00:26:53And if you don't think you breathed for about a minute? I did eat it pretty quickly to be

00:27:09fair.

00:27:10Alright.

00:27:11Marco.

00:27:12Or should I say Mako? You eat like a Mako shark mate. Two bites it was gone.

00:27:23How can I say I didn't like it when I ate it in one second? The seasoning let it down a little

00:27:28bit but I actually really enjoyed it.

00:27:31I thought it was plated absolutely beautifully, like I could definitely see this at a restaurant

00:27:35but like when I think of moussaka I think of a lot more mince, a lot more eggplant, like

00:27:40it kind of was like a loaded hash brown.

00:27:42Look, it was a good hash brown but just didn't scream moussaka.

00:27:51You needed more spices in the meat. The bottom was too hard.

00:27:55Obviously it was pretty crunchy at the bottom but after that it just sort of mushed together

00:28:00and you couldn't really taste the meat.

00:28:04Wow. They have absolutely nothing positive to say and they're making it very obvious.

00:28:10This is definitely below par.

00:28:16I was like quite pleased with all the textures throughout. I love the bechamel sauce on the

00:28:21top how it was like a bit thick and it was piped beautifully.

00:28:25My potato was cooked to absolute perfection. It was really delicious and when you say modern

00:28:33moussaka, I think they've delivered exactly what the menu said. I thoroughly enjoyed this

00:28:40dish.

00:28:43You can't be serious.

00:28:45What?

00:28:46Michael's critique of the entree was completely over the top.

00:28:49So, after this entree, who's ahead do you think?

00:28:52Oh, 100% the gatecrashers.

00:29:04This entree is definitely a winner. I'm really confident that we can beat the score that we

00:29:09got for our entree last time. Two 10s instead of a 10 and a 9.

00:29:15Marie and Bailey for entree gave us a modern moussaka. A lot of work's got into this.

00:29:21I loved the whole element of surprise because when I cut in I was not expecting that crunch

00:29:26and I liked the modernisation of that. I loved the creamy bechamel cheese on top which is,

00:29:33you know, gives you the flavour of moussaka. But it was the bit in the middle that we lost a bit of the love, I think.

00:29:40Technique-wise, you've done a lot of great things on this plate. You can see the amount of work you've done,

00:29:50you can see the amount of technique you put in. You can definitely cook.

00:29:55But I think you've missed the flavours.

00:30:04The biggest element of your dish is the potato. And I don't think it's the element that you think about when you eat a moussaka.

00:30:11I would have loved to have a lot more eggplant. And I feel like the mince part of it, I felt like it's a bland ragout of some kind.

00:30:23I didn't feel you were taking me to Greece with that.

00:30:25Two dishes to go. Get back in there and we'll see you soon.

00:30:37Thank you. Thank you.

00:30:44When we look at their menu tonight, we were expecting, like, Michelin star dishes.

00:30:50But, ow, they sucker at the moussaka.

00:30:57That was a bit unexpected.

00:30:59For me, as a Greek person, that dish was very spot on with the flavours.

00:31:06I am really shocked. I did not expect that.

00:31:10I think it was just too modern for them.

00:31:13It's not that it's a bad dish, it's just, I think it was just different for what they were expecting.

00:31:18I'm still very proud of what we've played and what we served.

00:31:22I'm really hoping that the main will impress everybody.

00:31:25You need to sell that celery puree now.

00:31:28Yes.

00:31:30For main, we are serving sous-vide chicken skewer with celery puree and salsa verde.

00:31:35The salsa verde, that's going to be nice and refreshing.

00:31:38And we need to do some crispy chicken skins.

00:31:41I'm going to bake it with another pan on top just to make sure that it stays flat and crispy.

00:31:48And then we have the crunch with the chicken skin.

00:31:52The critique from the judges was definitely unexpected.

00:31:55That's a lot of added pressure.

00:31:58If we're going to get redemption, with our main, we want to provide something that has lots of flavours.

00:32:06Almost, maybe another five.

00:32:09It's our chance to really bring like high technical dish to the judges and yeah, maybe get a little bit of redemption for us.

00:32:17So if you could win in a crystal ball, how do you think this is going to work out, this round?

00:32:29I actually thought Maria and Bailey were probably a big competition, but from trying their entree, I don't think it's as big as I expected.

00:32:40Daniel and Marco, I think they're probably going to be our biggest sort of competition at the moment.

00:32:47Your food was great, but I believe we can deliver even better.

00:32:51I think Mark is definitely confident for someone that hasn't cooked yet.

00:32:56We've won for a hundred.

00:32:58You're going for a hundred?

00:33:00Yeah, hopefully.

00:33:02When Mark said that they're aiming for a score of 100, it genuinely makes me think he's never been in the kitchen.

00:33:12Or he's never cooked for 12 people in the kitchen at least.

00:33:15Hey.

00:33:17Do you know what? You've got to have confidence.

00:33:19You know what I thought I was going to get before I got in that kitchen?

00:33:22I was confident that I was going to get 85.

00:33:25So your confidence means jack shit.

00:33:26I'm going to be so happy when Mark and Tan or Amy and Lara go home at the end of this round.

00:33:41This is our sous vide. Let me just get it because it's very, oh, look at all this juice in there. Beautiful.

00:33:47Our main is centered around a tender chicken skewer, marinated in these beautiful spices.

00:33:52We were inspired to sous vide the chicken because it's definitely better.

00:33:58It's a bit more technique involved.

00:34:00It's going to be elegant, sophisticated.

00:34:03That's beautiful.

00:34:05What's really important for us to have a look at right now is that the flavorings in the marinade has gone all the way through that chicken.

00:34:12What you can do is start pan frying one to taste it.

00:34:17Okay.

00:34:18In terms of redemption, we're a little bit nervous.

00:34:22We want to show more of what we can do.

00:34:25We don't want to play it safe tonight.

00:34:32It's so tender, but I don't know what marinade you did.

00:34:35There's no flavor there.

00:34:37I don't believe this.

00:34:40How did we mess this up?

00:34:42So, um, there's no salt, there's no pepper, there's no, there's nothing.

00:34:55If I may, I need to adjust this fully.

00:34:58This chicken skewer needs to have flavor.

00:35:01If we don't, they're going to crucify us.

00:35:03I will have to somehow fix this, otherwise we're in real danger.

00:35:12In Adelaide, Bailey's mistake means that juicy chicken skewer has turned into a tasteless turkey.

00:35:22I don't know what marinade you did.

00:35:24There's no flavor there.

00:35:26I guess I didn't put enough seasoning in there and it just came out in the marinade rather than soak all the way through.

00:35:33The damage has been done.

00:35:35For me, I have to try to fix them now.

00:35:38I'm so sorry, I know this is your part, but I need to adjust this fully.

00:35:42Mm-hmm.

00:35:44I have to step in and throw every single seasoning on top of our chicken and then fry it up.

00:35:51We're going to have the extra herbs and everyone's going to love it.

00:35:55I'm going heavy on salt, I'm going heavy on paprika, I'm going heavy on sumo.

00:36:00How about we add an extra element to our main?

00:36:07Yeah?

00:36:09What?

00:36:10I'm just joking.

00:36:12That's not really funny.

00:36:16You know last time we talked about zoos, have you been to the zoo since?

00:36:20We haven't been back, no.

00:36:22We've seen three goats at the zoo today.

00:36:24You went to the zoo?

00:36:25The meerkats.

00:36:27The meerkats are the best.

00:36:29There was a meerkat there, swear to God, it looked exactly like me.

00:36:33I swear it had a flat box head and everything.

00:36:36You've got a little head.

00:36:37The other thing was so good.

00:36:40I was doing it.

00:36:42Yeah, there we go.

00:36:44When we were in Adelaide for the first time in round one, we went on a little day trip to Adelaide Zoo.

00:36:48Yes.

00:36:49And then we got asked to give everyone an animal.

00:36:53So now we probably need to give the gay crashes an animal as well.

00:36:57So, Danielle.

00:37:00They're like cuddly cute.

00:37:03We thought maybe the panda.

00:37:06Oh my gosh, yeah.

00:37:08I'll see it.

00:37:09Yeah.

00:37:11Why did you look at my body like that?

00:37:13And dingo.

00:37:15Dingo.

00:37:17Why a dingo?

00:37:18Because, you know, like, he looks like a dog, could be nice, but then...

00:37:22Bid!

00:37:23Full attack!

00:37:25You don't know which way it's going to go, whether you can pat it or whether you're going to get bit.

00:37:29I think Mark is just all bark, absolutely no bite.

00:37:32Right about the dog part, though.

00:37:35Lara, I think based on what you've shown, you're a little bit snappy, a little bit fiery, so I'm giving...

00:37:44It's giving...

00:37:46Alligator.

00:37:50Alligator? Because I'm snappy?

00:37:53Uh, alright.

00:37:54What do you guys think we are?

00:37:58What do alligators eat?

00:37:59Alright, let's talk about this main course.

00:38:03Uh, sous vide chicken skews with celeriac puree and salsa verde.

00:38:12I do hope that they grill it, sear it on the barbecue.

00:38:16Um, and I think, from what I know about the puree and the salsa verde, I think the sides actually go nicely with it.

00:38:22It should...it needs some sort of colour to it, otherwise it's going to be bland and slippery and...

00:38:26A little grey and slippery.

00:38:29And with that and the texture of the puree, beige, it doesn't wow me. I mean, it is chicken.

00:38:36I don't know why you would sous vide, um, little tiny pieces of chicken.

00:38:40Why? Just to sound like you've done something cool.

00:38:42I love chicken skewers. I usually like to put, like, capsicum and stuff on with mine and do, like, different veggies between the chicken, just give it a bit of extra flavour.

00:38:48Charred-grilled part of it is the best part. Um, so hoping it's moist still if they sous vide at first.

00:38:57Do you do a lot of sous vide, Michael?

00:38:59No. Very, very...no.

00:39:03So, never because...

00:39:04Never. But I love a chicken skewer. What I really hope they've done is big chunks of chicken.

00:39:16One chicken skewer would not normally satisfy.

00:39:21I'm the meat master.

00:39:22By saying that, your tongue was a three, so...

00:39:34All right, Bailey, here we go.

00:39:37Put it on. Okay, okay.

00:39:39I'm pan-searing the chicken for our main.

00:39:42We really want to make sure the temperature's high enough so we get a really good golden colour on the edges

00:39:47and that we only keep them on there for a small amount of time, otherwise we risk drying them out.

00:39:52There's some nice colours already.

00:39:54No, we want more colour.

00:39:55Okay.

00:39:56We want a deep dark, like, almost like a charcoal. Just remember flavour.

00:40:03I know that pan-searing chicken for so long can make the chicken dry, so we actually cannot afford to do that tonight.

00:40:11So, I need to check everything.

00:40:14You ready for this?

00:40:15Yeah.

00:40:17This is very moist, and now it has definitely more flavour.

00:40:28I'm very happy with the flavours.

00:40:30I'm just hoping the cook is consistent.

00:40:34I'll get our plates and everything here.

00:40:37I just love celery, like, so much.

00:40:40Maria, I'm feeling stoked about this dish.

00:40:43It's okay, just go, do it, go, and then you can fix.

00:40:45I trust Bailey when he's not under pressure.

00:40:50However, right now, there's no room for mistakes.

00:40:54Your turn.

00:40:55Perfect.

00:40:56All right, so I'm just going to use the rest.

00:40:58Okay.

00:40:59All right.

00:41:00Do you want to get the chicken, please?

00:41:01Yep.

00:41:03And then a red wine zoo for a bit of umami taste to it.

00:41:07So, our chicken skin.

00:41:08We really want to use this as a redemption round and to really prove our place in the competition.

00:41:15All right, you going on?

00:41:16Yep.

00:41:17I think I'm pretty happy.

00:41:18Are you happy with all that?

00:41:19Uh-huh.

00:41:20Manu?

00:41:21Colin?

00:41:22Let's do it.

00:41:23Let's do it.

00:41:24Magnus served.

00:41:35It's pretty boring to look at.

00:41:49A little bit of slop on a plate and then you just chuck a skewer down.

00:41:53Thank you, Bailey.

00:41:54Yeah.

00:41:55It's delicious.

00:41:57Yeah.

00:41:58Tonight, we need to prove to the gay crushes that we can cook better than they can.

00:42:18And we want them to be intimidated.

00:42:25We didn't really do that with our entree.

00:42:33So, this dish needs to be perfect.

00:42:43Coming up, will Maria and Bailey's sous vide chicken be fine dining?

00:42:49Bam.

00:42:50That really elevated the dish.

00:42:52Or a foul flop?

00:42:53The dish was meh.

00:42:55Meh?

00:42:56Like, are you a child?

00:43:02After a disappointing entree, Maria and Bailey are hoping their sous vide chicken skewer will

00:43:09bring the redemption they need.

00:43:11I'll call you back soon.

00:43:14Bon appetit.

00:43:18I picked up a little piece of chicken skin.

00:43:38Boom!

00:43:39Explosion of flavour.

00:43:40It was delicious.

00:43:41The puree was bland.

00:43:42It was like a white and green soft mess underneath this poor skewer.

00:44:00A little bit disappointed.

00:44:01With the sous vide chicken, I would have expected it to be more tender.

00:44:07I got a lot of dry pieces of chicken.

00:44:10I think, you know, the hero of the dish was kind of like, meh.

00:44:15Meh?

00:44:16Like, are you a child?

00:44:17Meh.

00:44:18Can you beat this team then?

00:44:19Yes.

00:44:20Easily.

00:44:21I feel this is something you get at a barbecue with your family.

00:44:22It's not good enough for the competition.

00:44:23I think they've shown a lot of skill.

00:44:28When you had those crispy pieces of chicken skin with a bit of chicken, with everything else, it was like, bam. They really elevated the dish.

00:44:35I feel like there's so much flavour from the chicken.

00:44:36There was so much flavour from the chicken. There was so much flavour from the salsa verde. Even this little red wine reduction on the bottom. I don't know, I just really love the flavours all together.

00:44:48Surprise, surprise.

00:44:49Michael and Riley.

00:44:50They love it.

00:44:51They're trying to play the game here. I think it's very suspect.

00:44:55The chicken, I had a couple of bits that were a bit dry. It was just, it was a bit boring by itself.

00:45:02I think there's a lot of flavours going on.

00:45:05Other than the actual chicken itself. I think the chicken, again, could have been seasoned better.

00:45:23So two courses in, where are you sitting?

00:45:26I think I'm feeling pretty safe at the moment.

00:45:30We didn't get the critique we initially were expecting for our entree.

00:45:39However, we're feeling really confident that our mane is excellent. It's packed full of flavours.

00:45:45That's what the judges said they wanted.

00:45:48Maria and Bailey from El Coste, you served us a sous vide chicken skewer with salar yak puree and salsa verde.

00:45:57Well, let's start with saying that there's a lot more delicious flavour on this dish than your entree.

00:46:03Cedar yak puree, smooth, delicious, well seasoned. Love the salsa verde, really strong.

00:46:10I think the chicken was nice and soft and juicy.

00:46:14But what's missing on this skewer is some flames.

00:46:20Just give me some charcoal flavours.

00:46:25That's all I needed on there to make it a really, really good dish.

00:46:33So the chicken skewers were the chicken we've sous vide, which gives you an even cook.

00:46:39But then when you char it, some was a little bit drier than others.

00:46:43The whole thing to me about chicken on a skewer, it's not sous vide.

00:46:49You say skewer, you say Mediterranean.

00:46:51When you're in the Mediterranean and it's five o'clock and you're walking down the street,

00:46:55you can smell it on the grill, man.

00:46:57And you're already like salivating.

00:46:59That would have taken it to another level.

00:47:02Thank you very much indeed.

00:47:04Honestly, we're never going to be good enough, so it's fine.

00:47:13Oh Maria, don't be like that.

00:47:16I'm a bit sad about the feedback that we got.

00:47:19You give the best that you can do.

00:47:22But sometimes, yeah, it's just not good enough.

00:47:26Let's finish strong.

00:47:28Let's be really positive about this dessert.

00:47:30Right now, we feel quite far behind Danielle and Marco.

00:47:36But let's just put that aside and get ready for our dessert.

00:47:41Fantastic.

00:47:42That was perfect.

00:47:44So scary.

00:47:45For dessert, we're serving dolce de leche, chocolate and pear tart with pear sorbet.

00:47:52This is our take on a modern sort of pear tart.

00:47:55I'm just about to finish the little base for our dessert.

00:48:01You can only finish on a high if you have an amazing dessert.

00:48:05This needs to be the one that hits with a bang and a real redemption from our last one.

00:48:10We want everyone to see the technique that we're able to do.

00:48:13We can bring flavour and make it look a little bit more elegant.

00:48:17I'm just going to open one of the caramelised condensed milk cans that we did earlier for the dolce de leche.

00:48:34Wow, look at this colour.

00:48:36OK, I'm going to try it first.

00:48:37Oh my god.

00:48:38I could just take the whole thing and start eating it.

00:48:41That's amazing.

00:48:42So good.

00:48:43I'm making a jelly-like version of the dolce de leche.

00:48:49I'm just going to add my pear and milk.

00:48:53I really want to showcase my talent and win this competition.

00:48:56What I'm not sure about is how well everyone's going to score us based on the new gate crashes.

00:49:04Mm-hmm.

00:49:05At the end of the day, this is a competition.

00:49:07Exactly.

00:49:08And if it was between us and winning, I'd throw them under the bus.

00:49:13You do what it takes to win.

00:49:15Yes.

00:49:16So, dolce de leche.

00:49:22Yum.

00:49:23Whisky.

00:49:24Mmm.

00:49:25Chocolate.

00:49:26Pear.

00:49:28A lot of flavours, but yum.

00:49:31Sounds delicious.

00:49:33I think it's going to be amazing.

00:49:35Chocolate and whisky sounds pretty good.

00:49:38But it's a lot of...

00:49:39Too many things.

00:49:40Too busy.

00:49:41Mmm.

00:49:43All on its own, I would love to eat.

00:49:46But marry it together, I don't know.

00:49:48Don't know.

00:49:50Having a look at this dessert, there's so much going on.

00:49:54I'm happy to see that because that just means mistakes.

00:49:57Pressure's on.

00:49:59I think this is a statement.

00:50:03I think, really, they're putting their nuts on the table saying...

00:50:07There's no nuts to limit.

00:50:08LAUGHTER

00:50:12I don't know, we'll find out.

00:50:16Coming up...

00:50:17Do we change the whole scene?

00:50:18That's my question.

00:50:20Will a last-minute course correction...

00:50:23...finally bring redemption?

00:50:25You have to take a lot of risk to get a big reward.

00:50:29So, Maria and Bailey, that gives you a grand total score off.

00:50:32MUSIC

00:50:37At Maria and Bailey's second-round instant restaurant...

00:50:40Alright, Bailey, I'm just gonna work on the base for our dessert.

00:50:44Their last hope for redemption is now all on their dessert.

00:50:48A dolce de leche chocolate and pear tart with pear sorbet.

00:50:51We're gonna really finish off strong.

00:50:55Mm-hmm.

00:50:56With our dessert.

00:50:57Technique, presentation and flavour.

00:51:00That's what we're aiming for tonight.

00:51:03We have our dolce de leche creme.

00:51:05Our caramel and pear sorbet.

00:51:08Our chocolate and whisky creme.

00:51:12I just need to see how many we're gonna get.

00:51:15I know it sounds like a lot, but if we put the right amount of each element, it will be an amazing dessert.

00:51:22This is pretty hard, and I'm scared that's gonna crack.

00:51:28For our tart, we're gonna sandwich the dolce de leche between two chocolate crispy cookies...

00:51:34...and top it off with our chocolate and whisky creme.

00:51:38It will be a very elegant layer structure.

00:51:45Mmm.

00:51:47Oh, Bailey, that doesn't look good, babe.

00:51:49Whatever I do to it, it cracks.

00:51:52It's not ideal.

00:51:54I don't know what's gonna happen with them.

00:51:57The base, I can't get the perfect rectangles that we need.

00:52:02It kind of snaps for me.

00:52:04Oh, Bailey, I don't know.

00:52:06I don't know if it's gonna be enough.

00:52:08I don't think we have enough cookie for two layers as we planned.

00:52:13Like, do we change the whole thing?

00:52:15That's my question.

00:52:20Can you go and play the piano?

00:52:23No.

00:52:25Surely you can.

00:52:27Nah.

00:52:29If you're mad at many tricks, I wouldn't have been surprised.

00:52:32No, but, funny enough, I did magic when I was like, you know, 16, 17 and stuff.

00:52:37But you're a magician, are you?

00:52:38Yeah, I did magic, like, illusions.

00:52:40I used to do it for, like, a few corporate places and stuff.

00:52:43Do you have a trick?

00:52:44Give us a trick.

00:52:45Okay, wait.

00:52:48Impress us with your magic tricks, Mark.

00:52:50Come on, magic Mark.

00:52:51Show us something we haven't seen before.

00:52:58He dropped it.

00:53:00Alright, pretend that didn't happen.

00:53:01Yes.

00:53:23What about this one?

00:53:25Oh!

00:53:27Yes!

00:53:29I don't...

00:53:30That wasn't even his pants.

00:53:34The nose trick was better than Mark.

00:53:36Maybe we should be calling Manu magic Manu.

00:53:38Ooh.

00:53:42Magic Mark?

00:53:43More like tragic Mark.

00:53:45So, Maria, because it looks like we don't have a lot of base, we're gonna put that on the bottom.

00:53:51Yeah, so maybe let's just give them a more simpler version.

00:53:55What do you think?

00:53:56After I realised that we don't have enough chocolate cookie for two layers,

00:54:01I decided to change how we're gonna plate this dessert.

00:54:05I'm thinking we can use just one cookie as a base instead.

00:54:10That might work.

00:54:11But by changing the structure, it might change the consistency of all the flavours.

00:54:18This is our last chance to redeem ourselves.

00:54:22I'm freaking out.

00:54:23Yeah, Maria's the boss in the kitchen because she has the experience.

00:54:27A little corner.

00:54:28Perfect.

00:54:30Chin chin.

00:54:31Bon Appetit.

00:54:33We really need perfection in order to get a high score tonight.

00:54:36Mmm?

00:54:38That is delicious.

00:54:40Is everyone gonna love it or is it delicious just in our mouth?

00:54:45That's delicious.

00:54:47Whew, let's go.

00:54:49We just need to now start plating.

00:54:52What we've learned that Amanda's a bit more about the flavour.

00:54:55And not the presentation.

00:54:56So that's why we're gonna go more abstract.

00:54:59I really hope this is gonna impress everyone because I love all this combination together.

00:55:03So we're looking for a nice, crunchy bottom for our tart.

00:55:08And then we have the beautiful dolce de leche.

00:55:12And then on top of that, we're gonna add the chocolate and whisky cream.

00:55:16How about I pipe this and you have the...

00:55:18No way.

00:55:19Okay.

00:55:20Are you crazy?

00:55:21And I won't touch the sorbet there neither.

00:55:22Have you lost your mind?

00:55:24We really wanna be on top of the leaderboard this time round.

00:55:28We're here to win, so we want every element that goes on the plate to be amazing.

00:55:34So I'm now adding the caramelised pear.

00:55:38You just need to be very careful.

00:55:40Yes, Maria.

00:55:42That definitely is a nice sorbet.

00:55:44I think that our presentation is definitely not what we thought it would be.

00:55:49However, it's still much better than some other desserts that we've seen in the competition.

00:55:54And hopefully we can deliver on the flavour.

00:55:57And that will savour the night.

00:56:00Okay.

00:56:02Let's get this off before it starts melting.

00:56:03Let's do it.

00:56:04Who's that for?

00:56:05That's for Colin.

00:56:06And this is for Manu.

00:56:07Let's go.

00:56:08Dessert is served.

00:56:36I'm not sure what we're looking at right now.

00:56:48I can't really see the pear.

00:56:50It's not a pear tart.

00:56:52Yeah, we got me to give the birds a call.

00:57:22This competition is really important to both of us.

00:57:35We want to stay in this competition, we want to go strong.

00:57:40It's very important that we bring the best of us.

00:57:44This is our last chance and there's no room for failure.

00:57:48I know it's not our best work and presentation, but it's still a good looking dessert.

00:58:08Having a lot of different technical elements to this dish does give you a lot more room

00:58:14for error, but hopefully they'll leave the judges happy.

00:58:19We'll just have to wait and see.

00:58:22Okay, take a break and I'm going to call you back for your final critique.

00:58:29Bon appetit.

00:58:31That pear sorbet, tub that up for me, I'll buy 10 of them right now, that was delicious.

00:58:48I'm a little bit confused about what's going on.

00:59:01Look, it doesn't look like a tart to begin with.

00:59:03That's fine, we can move on from that, but you can't really taste the difference between

00:59:08each part.

00:59:15It's weird.

00:59:16Is this it?

00:59:17Is this it?

00:59:18Is this a joke?

00:59:19Like, are we joking here?

00:59:24Presentation wise, it could have been finessed a little bit better.

00:59:28I was very surprised when it came out.

00:59:29I was expecting like, you know, a normal blonde pastry.

00:59:33So I don't know where the whiskey was.

00:59:36Yeah, we need a shot.

00:59:37Or the dulce de leche.

00:59:39Look, it doesn't come anywhere near that miso brownie.

00:59:44Me so disappointed.

00:59:47That's being really kind.

00:59:50Maria and Bailey have not redeemed themselves tonight.

00:59:54I would have liked a little bit more of a whiskey flavour as well.

00:59:57Again, they have that same concept of trying to do a lot of techniques and elements.

01:00:01Yeah, they just haven't nailed it correctly.

01:00:05I love the flavours in that sorbet.

01:00:07That sorbet is amazing.

01:00:08And I liked all the different textures and flavours of that tart.

01:00:12I couldn't really taste the whiskey and I wasn't expecting them to plate this like this

01:00:16at all.

01:00:17I wouldn't call this a tart, personally.

01:00:20I think that the sorbet was actually the star of the dish.

01:00:24This is something that I would never order myself.

01:00:27I've got mixed emotions about it.

01:00:29I think that there's a lot of technique that's gone into this.

01:00:32It was presented really well.

01:00:34But for me, they didn't really hit it with the flavour.

01:00:37It makes a lot of sense that everyone's saying there's no whiskey

01:00:40because I think I got all the whiskey for everyone.

01:00:42I genuinely feel like almost hammered from eating that.

01:00:46I swear to you, I had it like there was two bites that I took.

01:00:50I felt like I had a shot.

01:00:52Because you hit the whole thing in one go.

01:00:54It could be that as well.

01:00:56Maybe that's the trick to tasting the whiskey.

01:00:58Wow.

01:00:59It's now time for the guest teams to critique Maria and Bailey's dishes and give them a score out of ten.

01:01:10So what did we think for the entree, the modern massacre?

01:01:13I mean, for me, I reckon it was just lacking a little bit of flavour.

01:01:17And there wasn't really any eggplant in it.

01:01:19I liked it.

01:01:20I think obviously there was a little bit of flavour lacking, but you could taste those, like the seasoning that had put on them in.

01:01:24So it was there.

01:01:25No, I was not thinking massacre.

01:01:26I was not taken away with that.

01:01:28For me, it was the chicken skewers.

01:01:31I actually loved all of the flavours combined.

01:01:34It was really nice.

01:01:35It was a big win for me.

01:01:36I really liked the salsa verde.

01:01:38I thought that was delicious.

01:01:39Yeah.

01:01:40I just think that if you're eating the chicken on its own, it's flavourless.

01:01:43Yeah.

01:01:44It was overcooked.

01:01:45You got one skewer.

01:01:46Get it right.

01:01:47What's the point of sous vide-ing it if it's going to be tough?

01:01:50And for dessert, we had the tart.

01:01:52It's not my favourite.

01:01:53The sorbet was delicious.

01:01:55However, the actual tart itself, I didn't love it.

01:01:59I think the dolce de leche was lacking a little bit, but I quite liked the flavours.

01:02:04I wasn't getting much whisky.

01:02:06I didn't know where the dolce de leche was.

01:02:08This just was odd.

01:02:10I felt like it just didn't all go together.

01:02:13I did think it was above average, so I'm probably leaning more towards six.

01:02:18I don't think it was better than ours.

01:02:20I think we should lock in at six.

01:02:21Okay.

01:02:22So we're thinking about going six?

01:02:24I think we're going to go six.

01:02:26Lock in five?

01:02:27Lock in five.

01:02:28Lock in five.

01:02:29Lock in five.

01:02:30Lock in five.

01:02:31Lock in five.

01:02:32Lock in five.

01:02:33Lock in five.

01:02:34Lock in five.

01:02:35Lock in five.

01:02:36Lock in five.

01:02:37I think that's generous tonight.

01:02:38Lock in five.

01:02:39We've given our absolute best effort tonight.

01:02:42We didn't deliver like we wanted to.

01:02:46The worst-case scenario for us is that we're not able to be at 68, our last instant restaurant

01:02:52score.

01:02:53We really need this dessert to salvage us tonight.

01:03:00We definitely don't think that we've done enough

01:03:03to beat the top score of 84 from Daniel and Marco.

01:03:08And I hope we can get a redemption

01:03:10and beat our last score of 68.

01:03:16Maria and Bailey,

01:03:17thank you for opening up your home for us again tonight

01:03:20here at Medusa.

01:03:24Now it's time for the scores.

01:03:28The guest teams have given you a combined score of...

01:03:3328 out of 50.

01:03:38This is definitely not what we hoped for,

01:03:40and it's worse than our last one.

01:03:43I think there's definitely potential

01:03:45that some of the gatecrashers lowballed them.

01:03:48I do not trust any of them at all.

01:03:51And now it's our turn to score each dish out of 10.

01:03:56Maria and Bailey, for Entrez, you served us the modern moussaka.

01:04:03Changing a classic to a modern-style dish is always difficult to achieve.

01:04:11If I thought you missed the essence of delivering a moussaka itself,

01:04:15I would have loved to have a lot more eggplant,

01:04:19which would have brought the softness, the mashiness of the moussaka.

01:04:24Even though your technique are fantastic,

01:04:27but your flavours and your composition of the dish needs a bit more work.

01:04:34What made me smile is when I just cut into it and I got that crunch,

01:04:37because it's typically not expected with the moussaka.

01:04:40I loved the textures, I loved where you were going with this,

01:04:45but overall it wasn't a bad start to the meal.

01:04:49For your entree tonight, I score you a 7.

01:04:56Oh, wow.

01:04:58That's pretty good.

01:04:59He appreciates all the time and effort

01:05:02and the different techniques that we put into our entree.

01:05:05Just come giving you four your entree.

01:05:07One, two, is a five.

01:05:13Five is definitely much further from the ten

01:05:15from the last instant restaurant.

01:05:19For my entree, she gave us sous-vide chicken skewer

01:05:21with celeriac puree and salsa verde.

01:05:25I'm not sure why we sous-vide it and then pan-fried it,

01:05:29because we sort of dried up some of the chicken there.

01:05:31The celeriac puree and the salsa verde muddled together,

01:05:35sort of got a bit lost.

01:05:37I actually enjoyed this dish a lot more,

01:05:40but just give it some charcoal flavours,

01:05:42because I think that would have elevated the dish

01:05:45to a different level.

01:05:49So the score I'm giving you for your main course

01:05:52is a 7.

01:05:54For this, I score you

01:05:59a 5.

01:06:03A 5 and a 7 again?

01:06:06Not as bad as we feared, but not as good as we hoped.

01:06:09Unless we get great scores for dessert, we're in trouble.

01:06:13For dessert, dolce de leche, chocolate whiskey and pear tart

01:06:19with pear and cardamon sorbet.

01:06:21The pear sorbet was gorgeous.

01:06:24The chocolate base, a bit sandy in texture.

01:06:27The dolce de leche jelly, the texture of jelly

01:06:33that really doesn't bring anything to the dessert

01:06:35and you lose the dolce de leche flavour.

01:06:38Then you pipe in chocolate over the top of that.

01:06:41I think it was just a bit of a mess,

01:06:44trying to offer too much technique

01:06:46and a little bit of confusion of flavours.

01:06:52I didn't mind the base, that little bit of texture,

01:06:55because I think texture is what this dish is craving.

01:06:58Technique? Great.

01:07:00Great to see this,

01:07:01and that's what you want to see

01:07:02when we get to Kitchen Headquarters

01:07:03and it gets a little bit more technical,

01:07:05but you want technique with all the flavours banging.

01:07:08You set yourselves a lot of work here

01:07:10and sort of trip yourselves up along the way.

01:07:13If you've got a chance to cook again,

01:07:15just take three steps back

01:07:18and just keep it a little bit more simpler.

01:07:24So the score I'm giving you for your dessert

01:07:26is a five.

01:07:33Tonight, I score you

01:07:34a five.

01:07:42So, Maria and Bailey,

01:07:44that gives you a grand total score of...

01:07:47..62.

01:07:5662.

01:07:58Six points less than last time.

01:08:01It is heartbreaking

01:08:02that we're not as good as we said that we were.

01:08:05We were really aiming for quite a lot more than that.

01:08:09Sadly, that is not redemption for you.

01:08:11It's lower than your first score.

01:08:15If this is the calibre of competition we've got coming,

01:08:18I'm not threatened at all.

01:08:20I've never felt less threatened in my life, to be honest.

01:08:22After their redemption cook,

01:08:28Maria and Bailey have scored 62.

01:08:32Lower than gatecrashers Danielle and Marco.

01:08:34And their own first-round score.

01:08:38So we're going to stay here in Adelaide

01:08:41because up next is Mark and Tan.

01:08:45After tonight, how do you see yourselves going?

01:08:48Yeah, I think we'll definitely, definitely do better.

01:08:52I can't wait to get in that kitchen

01:08:56so all the questions will be answered.

01:08:59He'd dominate, he'd take over.

01:09:01Big talk, big talk.

01:09:04On that note, see you then.

01:09:07Have a good night, boys.

01:09:08See you later.

01:09:09I can't wait for Michael to try our food.

01:09:12Thank you, guys.

01:09:14Let's go.

01:09:15I can't wait to see this.

01:09:17Hopefully his cooking is just as good as his magic routine.

01:09:24It's just delicious.

01:09:28It's what my kitchen is about.

01:09:31It's just perfect.

01:09:33I mean, it's...

01:09:34I have a question.

01:09:38Oh, God.

01:09:40You've interrupted their critiques.

01:09:42Tonight, I'm going to expose the truth.

01:09:44Everyone, excuse me.

01:09:46Oh, God.

01:09:47Michael, stop.

01:09:50Have some respect.

01:09:52What he says...

01:09:53You've got your own opinion, I've got mine.

01:09:55...will shock everyone.

01:09:57You can't miss MKR

01:09:59on a special night tomorrow, 7.30.

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