My Kitchen Rules Season 15 Episode 7

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Transcript

00:00:01Previously, six teams from across Australia

00:00:05began the adventure of a lifetime.

00:00:08New cooks, new recipes, new stories.

00:00:11Ready to get in there, guys?

00:00:15And they served up dishes that blew everyone away.

00:00:19It was beautiful.

00:00:20The way you cook the duck.

00:00:23This was bacon.

00:00:24You could have seen this in the French pastry shop in Paris.

00:00:27Worst hand in the season, well done.

00:00:30A ten.

00:00:31A perfect dish with a perfect score of ten.

00:00:35But as round one concluded...

00:00:38Perfect.

00:00:39Mel and Jacinta looked to wow the competition

00:00:43with a healthy twist.

00:00:45You'll be having tofu mousse.

00:00:48Only to get stuck in the execution.

00:00:51You have been eliminated.

00:00:53Sorry, ladies. Au revoir and good luck.

00:00:56We did our best.

00:00:58While the leaderboard's two top teams

00:01:01fast-tracked their way to Kitchen HQ.

00:01:05That is a big deal.

00:01:07We did it!

00:01:08I'm so excited!

00:01:10The three remaining teams

00:01:12came face-to-face

00:01:15with three brand-new and ambitious teams.

00:01:20who think they're better than you.

00:01:23Here are the gang crushers.

00:01:25We're here to crash the party.

00:01:27It'll be easy competition for us.

00:01:29They need to be put in their place.

00:01:31We've walked into the snake pit.

00:01:33Don't be afraid to get bit.

00:01:35Tonight, the three original teams

00:01:42are back for a brand-new round.

00:01:44We need redemption.

00:01:47Against their new rivals,

00:01:49the gatecrashers.

00:01:51He'd dominate.

00:01:52He'd take over for competition.

00:01:54The OGs should definitely be intimidated.

00:01:56We love competition.

00:01:57We're gonna win my kitchen rules.

00:01:59These OGs,

00:02:00they're not gonna know what has rolled in.

00:02:02I don't care,

00:02:03because we're gonna beat them.

00:02:05With battle lines drawn.

00:02:07So why you got us here?

00:02:08You mustn't be that great at cooking.

00:02:10Who is this person?

00:02:12New rivalries explode.

00:02:15Why you think you're gonna take us out?

00:02:17I don't think we even need to talk about it.

00:02:18We don't owe you anything.

00:02:20It's like you two are on another planet.

00:02:22Really?

00:02:23Is this all he's got?

00:02:25They have chaotic energy.

00:02:27Should we leave now?

00:02:29I am somewhat excited for it.

00:02:33We're not scared.

00:02:45Tonight, we're in Perth.

00:02:47For the kickoff of round two of the competition.

00:02:50And happy couple, Danielle and Marco,

00:02:53are ready to gatecrash the party

00:02:55and tackle the competition.

00:02:57Good day for a swim.

00:02:58Good day to do some cooking.

00:03:00It's such a surreal feeling

00:03:02knowing that we're cooking tonight.

00:03:03We are the gatecrashers,

00:03:05so it's pretty nerve-wracking being first up.

00:03:08I think it's an advantage, to be honest.

00:03:10They don't know us, we don't know them,

00:03:12so all they can really judge us on is the food.

00:03:15I'm Danielle.

00:03:16I'm Marco.

00:03:17And we're a couple from Perth.

00:03:18And we're a couple from Perth.

00:03:19I definitely think we're like as in love as you can be.

00:03:22That being cringe.

00:03:24Yeah.

00:03:25When we met,

00:03:26I knew that she liked to eat out and stuff,

00:03:28so I thought I'd take her to the fanciest restaurant

00:03:30I could think of,

00:03:31which at the time was Bunnings Warehouse,

00:03:33Sunday morning snags.

00:03:35And that was the first meal we shared together.

00:03:37It was so romantic. I loved it.

00:03:40I'm a truck driver, instructor and assessor.

00:03:43Alright, off we go.

00:03:44I love it.

00:03:45I'm very proud of you.

00:03:47You make me want to be like better.

00:03:51My background is I'm half Chinese, half English,

00:03:53and then Marco is Serbian.

00:03:55So there's already quite a lot of diversity.

00:03:57Thanks everyone for coming. Enjoy the feast.

00:03:59Winning My Kitchen Rules would really help us set up our food goal

00:04:03of having like a little wine bar with like a sushi train concept.

00:04:06Jubilee.

00:04:07Jubilee.

00:04:08Jubilee.

00:04:09And we're going to win My Kitchen Rules.

00:04:11The Eurasian Whippersnappers.

00:04:13Oh my gosh, this is it.

00:04:19How do you feel about having all these randoms in our house?

00:04:22Hopefully they're a little bit more friendly than they were

00:04:25when we had the stand-off the other night.

00:04:27Oh my gosh, yeah.

00:04:28These gatecrusters, they're coming in,

00:04:30they're crashing their party.

00:04:32They need to bring it.

00:04:33We're waiting.

00:04:34Danielle and Marco now have five hours to shop for ingredients,

00:04:41set up their instant restaurant,

00:04:43and prepare their dishes for their guests.

00:04:46Second round of instant restaurants,

00:04:48we've got three gatecrushers versus three OG teams.

00:04:52Entering the competition as a gatecrusher,

00:04:55the advantage, you're fresh,

00:04:58more competitive because you just arrived

00:05:01and you've got something to prove.

00:05:03Oh my gosh, all right, we've got a lot of shopping to do,

00:05:06so let's be quick.

00:05:08Fresh food section.

00:05:09Round two.

00:05:11Ah!

00:05:12We made it!

00:05:14I think the competition's going to be extremely hard

00:05:17with the new gatecrushers coming in.

00:05:19The gatecrushers haven't been in the kitchen yet,

00:05:22so I think we've got an advantage.

00:05:23So we want eight packs of chives,

00:05:25so this will be for the garnish for both the entree and the main.

00:05:28Two, three.

00:05:30Chilis.

00:05:31Chili's over here.

00:05:32Yeah.

00:05:33For entree, we're making spicy are you tuna on crispy rice.

00:05:36Perfect.

00:05:37Oh, these look so good.

00:05:38At least no one's going to say our food's not spicy enough.

00:05:41Tuna and rice, I mean,

00:05:43it seems that there's only two things on the plate.

00:05:45Hopefully there's a little bit more than that,

00:05:47but I'm experiencing flavour, flavour, flavour.

00:05:50Hey, mate, how are you?

00:05:51Good, how are you?

00:05:52I'm just after some pork belly today.

00:05:53Yeah, no worries.

00:05:54I've got some beautiful stuff in here.

00:05:56For main, we're cooking slow-roasted pork belly

00:05:59with ginger and soy noodles.

00:06:01Okay, so I've made my name on cooking every piece of pork you can cook,

00:06:06so I'm going to be a pretty harsh judge on this one.

00:06:09So slow-roasted pork belly, the idea is to get the pork belly crisp on top

00:06:13and beautiful melting soft underneath.

00:06:16So that takes time, it takes heat, and it takes getting the moisture out of the skin.

00:06:21With just over three hours until their guests arrive...

00:06:28Alright, let's do it.

00:06:29Danielle and Marco have to set up their instant restaurant

00:06:33and prepare their dishes.

00:06:35Feastable, eh?

00:06:36Yes, festival vibes!

00:06:38Our instant restaurant name is Feastable.

00:06:40I feel like it fully just represents us, like, good times, fun vibes,

00:06:45and we also met at a festival, so that's pretty cool.

00:06:47Whatever you think about a festival, that's kind of us in a nutshell.

00:06:50We're super fun, we don't take life too seriously,

00:06:53we're always keen for a good time.

00:06:59Kind of annoyed that we're going to be in the kitchen,

00:07:01it looked like a great time.

00:07:02They're going to think we're the main act,

00:07:04and we're going to make sure that our food is good

00:07:06so that they leave thinking that as well.

00:07:08These great craftsmers have got no idea what they're in for.

00:07:11We were here first, they're not staying for long.

00:07:14I think we're sorted, let's get in the kitchen.

00:07:18Oh my god, oh my god, oh my god.

00:07:20Look at these!

00:07:21Picking up the aprons was a surreal moment.

00:07:23You see your name there, you get so proud,

00:07:26and you get fired up and you're thinking,

00:07:28let's go and let's do this.

00:07:29All right, we've got this, we've done this a million times,

00:07:31let's get it done.

00:07:32Yeah.

00:07:33Love you. Let's do it.

00:07:34Usually I just get all my normal clothes dirty,

00:07:36so it's nice that we have our own little aprons now.

00:07:39I am just getting the cream cheese for the ice cream.

00:07:42For dessert, we're cooking miso brownies with sesame ice cream

00:07:46and miso caramel sauce.

00:07:48A good chocolate brownie needs to be chewy, gooey, fudgy.

00:07:53A miso caramel sauce, it's like salted butter or salted caramel sauce.

00:07:58Adding a miso twice in a dessert could be overkill,

00:08:02but if you do it right, it could be delicious.

00:08:05I'm just going to use a sieve marker just so it gets any chunky bits of sesame

00:08:09that maybe didn't blend down nicely.

00:08:12Yep.

00:08:13How are you going with the pork?

00:08:15Good. Almost prepped two of them.

00:08:17We're dividing up the prep work.

00:08:19I'm in charge of the meat for the main.

00:08:21First thing that we want to do is make sure that this thing is dry as possible.

00:08:24That's how we're going to get the crackle.

00:08:25And I'm going to puncture it with some holes just to make sure

00:08:28that it's going to be nice and bubbly.

00:08:30So I lathered the pork with salt and this is just to draw out any extra moisture.

00:08:34It's going to cook with the salt when it's slow cooking,

00:08:36but when I turn the heat up, the moisture will be taken out of it

00:08:39and then I'll be able to take the salt off.

00:08:41Prepping the pork this way is a sure-fire way to get crackling.

00:08:44I don't want to jinx myself, but I've tried it a million different ways

00:08:47and this is the most consistent way.

00:08:49A lot of salt going on here.

00:08:51I hope there's no salty people at the table tonight.

00:08:53We've also got a lot of spice too.

00:08:55Hope there's none of that.

00:08:56What do you think of your life with meat, Marco?

00:08:59I think I'm good, but I'm not going to call myself the master of meat

00:09:02or anything like that because I feel like everyone that does that

00:09:04just sets them up for failure, so I'm going to stay humble,

00:09:07but I'm going to make sure I get this done right.

00:09:11We are so excited to be here for round two.

00:09:17We have now got a second chance.

00:09:21We just want to prove to everyone at the table that we can cook

00:09:24and then we've got to cook good.

00:09:26Watch out.

00:09:28We want to make sure that we come out on top this time.

00:09:32We were confident last time.

00:09:34We're confident again because we have to be.

00:09:36There's no other option if you want to win.

00:09:38How are we?

00:09:40Good to see you.

00:09:42We don't want redemption. We need redemption.

00:09:44The OGs have got this in the bag.

00:09:47For the gatecrashers, this is like walking into the lion's jet.

00:09:51Was this a snake pit, as Michael called it?

00:09:53True.

00:09:54Maybe the snake pit.

00:09:55I think they might get bit.

00:10:03These OGs, they're not going to know what has rolled in.

00:10:07First instant restaurant.

00:10:09Here to dominate.

00:10:10Here to take over the competition.

00:10:11Absolutely.

00:10:12Can't wait.

00:10:13Let's go.

00:10:14Let's do it.

00:10:15I'm Mark.

00:10:16I'm Ten.

00:10:17And we're mates from Adelaide.

00:10:18Ten and I met five years ago.

00:10:20Since then we've been best mates.

00:10:22I run my own gym consulting business and I love it.

00:10:25Keeps the fit and positive.

00:10:27I only run five restaurants and bars in the city.

00:10:30Having a mate that runs these of us is the best.

00:10:34The food we're going to cook in the competition will be from Thailand, where I'm from.

00:10:38I feel like I'm a really good cook just from my background.

00:10:41Ten is the better cook.

00:10:43So, he probably is the boss.

00:10:45I just didn't want to say it myself.

00:10:49As a team, we're here to dominate.

00:10:51We're ready to rock.

00:10:52Yeah.

00:10:53We're here to win.

00:10:55Hi.

00:10:56Hi.

00:10:57Hello.

00:10:58Hello.

00:10:59And welcome.

00:11:00Possibly.

00:11:01Based on appearance, the biggest troublemakers are going to be the middle-aged women.

00:11:05Hello.

00:11:06I think they have chaotic energy.

00:11:08Let's go.

00:11:09Get this party started.

00:11:10Let's go.

00:11:11I am somewhat excited for it.

00:11:14I got the golden touch.

00:11:20Hi, everyone.

00:11:22Welcome.

00:11:23Come in.

00:11:24Hello.

00:11:25I'm Danielle.

00:11:26Hello.

00:11:27Hello.

00:11:28Hello, Danielle.

00:11:29It was nothing like the other guys.

00:11:31Yeah.

00:11:32No hostility.

00:11:33They seem like the nicest people in the world.

00:11:35I was thinking, are these clones or something like that?

00:11:37I was getting a whole stare through my face the other guys.

00:11:41Wow.

00:11:42Oh, my gosh.

00:11:44Ooh.

00:11:45That's colour.

00:11:46It's amazing.

00:11:48Wow.

00:11:49How cute.

00:11:51I've never been to a festival, so this is the first festival I have been to.

00:11:54I hope it's a good time.

00:11:55I hope it's some of the best food I've ever eaten.

00:11:57It's like a party.

00:11:58I'm ready to party.

00:12:00Party.

00:12:01Tump to a party.

00:12:03Tump to a party.

00:12:04Let's go.

00:12:05Let's go.

00:12:06Let's go.

00:12:07Relax.

00:12:08I went on for a bit long.

00:12:10That's fine.

00:12:11Hey, guys.

00:12:12I'm Danielle.

00:12:13I'm Marco.

00:12:14And welcome to our instant restaurant, Feastival.

00:12:17We met at a festival seven years ago, and we've been together ever since.

00:12:21Oh, that's beautiful.

00:12:22So cute.

00:12:23Don't let the smiley demeanour fool you, okay?

00:12:25We're here to win everything.

00:12:26So, thanks, guys.

00:12:27Enjoy.

00:12:28Yeah, we'll see you soon.

00:12:29See you.

00:12:30Bye.

00:12:31A little bit overconfident, a little bit underwhelming.

00:12:34We're still going to win, but how sweet.

00:12:36All right.

00:12:37Cheers, everyone.

00:12:38Cheers, guys.

00:12:39To the newcomers.

00:12:40Don't get too comfortable.

00:12:41It's not going to be a long journey.

00:12:43Hooray!

00:12:44Cheers to that.

00:12:45Cheers to that.

00:12:46Welcome to the snake pit.

00:12:48Ooh.

00:12:49So, there's a bit of a customary thing that happens when someone introduces themselves

00:12:53to the competition.

00:12:54They say where they're from, their name, and why you think you're going to take us out.

00:12:58You two can go first.

00:12:59My name is Lara, and this is Amy.

00:13:01I'm Amy.

00:13:02Hi.

00:13:03And thanks for welcoming us into your new family, I guess.

00:13:09This is paper rock.

00:13:11We're two devilish divorcees from Brizzy.

00:13:15Amy is the most competitive person I've ever met.

00:13:20She likes to pull people's legs.

00:13:22It's hot.

00:13:23Woo!

00:13:24Lara might look like a librarian, but she is wicked.

00:13:28The quiet ones are the dangerous ones.

00:13:30Oh.

00:13:31Oh, good job, Lara.

00:13:33I've worked as a private cook for a lot of celebrities.

00:13:37Cooking for a billionaire is a normal afternoon.

00:13:40Oh.

00:13:41Oh, my God.

00:13:42When it comes to the competition, I'm not going to reveal my cooking experience.

00:13:47You guys might actually win this.

00:13:49Of course we'll win.

00:13:50Our message to the other teams in the competition?

00:13:53Run.

00:13:56We're from Queensland.

00:13:57Oh, yeah.

00:13:58Brisbane, specifically.

00:14:00The reason we will beat you all and take your place is...

00:14:03I don't think we even need to talk about it.

00:14:06Our game plan tonight is not to give anything away.

00:14:10Exactly, Lara.

00:14:11We want to confuse people.

00:14:13We want to play with them, and they won't understand that.

00:14:17Well, do you like food-wise?

00:14:19Like, do you like some sort of specific cuisine, or...?

00:14:22You're really hitting us with the questions.

00:14:24I thought we were going to do, like, a round table thing.

00:14:27Do you cook together very often?

00:14:29Yeah, all the time.

00:14:30Really?

00:14:31Or just that one time?

00:14:32Just one time.

00:14:33That makes no sense at all.

00:14:34That makes no sense at all.

00:14:35That makes no sense, yeah.

00:14:36Get used to it.

00:14:37We're confusing.

00:14:38What?

00:14:39Who?

00:14:40Who?

00:14:41I start getting confused.

00:14:42Like, English is my second language anyway.

00:14:44Just answer the question, darling.

00:14:46What else do you want to know of my PIN number?

00:14:48Like...

00:14:49If you wouldn't mind, yeah.

00:14:50We don't want to just give it to you on a platter.

00:14:52We want to make you work to figure us out, so...

00:14:56I don't know where you're going with this.

00:14:58Like, is this a tactic?

00:14:59Because it's a pretty shit one.

00:15:01I have one tip for you guys, which is, like, a genuine one.

00:15:06What really helps is when you're united as a team.

00:15:09Can I just ask, since when did you become Dr Phil?

00:15:16Why are you the counsellor of the table?

00:15:18What the...

00:15:19What the hell?

00:15:21Like, I'm just trying to help you out, love.

00:15:24I'm just trying to give you a little bit of advice,

00:15:27and then you want to call me Dr Phil.

00:15:29Like, are you for real?

00:15:31Don't bother.

00:15:32I won't give you any tips next time.

00:15:34How about we go to you guys?

00:15:35Who are you?

00:15:36So, I'm Mark.

00:15:37And this is Ted.

00:15:38We're from Adelaide.

00:15:39Ted.

00:15:40Are you guys just, like, mates?

00:15:41Yeah, yeah, just mates.

00:15:42Yeah, good mates.

00:15:43So, I have a question for all you guys.

00:15:44Yeah.

00:15:45Why are you guys here?

00:15:48Obviously, two got through.

00:15:50So, why are you guys here?

00:15:54He mustn't be that great at cooking.

00:15:59Oh, my God.

00:16:02Who is this person?

00:16:05So, I believe that I am the meat master.

00:16:08Mmm.

00:16:09I don't believe that, but...

00:16:11Why are you the meat master?

00:16:12Because I eat meat for breakfast, lunch and dinner.

00:16:14I love cooking it.

00:16:15I love eating it.

00:16:16I love feeding it to my friends.

00:16:18They sometimes call me Triple M.

00:16:20Michael the meat master.

00:16:22Wow, I bet you are.

00:16:25Michael calling himself a meat master?

00:16:27More like...

00:16:30Wanker?

00:16:36Obviously, you made meat for your mane.

00:16:38Yeah.

00:16:39What meat was it that you cooked?

00:16:40It was a tongue.

00:16:41What was your score for that?

00:16:42The comment from the judges.

00:16:43Doesn't matter how the comment...

00:16:44The comment was the meat was cooked to perfection.

00:16:47Exactly how they like their tongue.

00:16:50The gatecrashers have just walked in and they're questioning the meat master.

00:16:56Who do they think they are?

00:16:59What were the scores?

00:17:00What was it?

00:17:01I don't know.

00:17:02I can't actually remember.

00:17:03I think Michael was intentionally forgetting.

00:17:06It's a gatecrash.

00:17:07You're not going to say, oh, we got a three.

00:17:08We're really shit.

00:17:10Maybe they'll be nice.

00:17:11I stand by my original comment.

00:17:13The judges said the tongue was cooked to perfection.

00:17:17Michael was telling us that his tongue dish was awesome, but I've just got a feeling that they're lying about it.

00:17:23He wouldn't be at the table if it was that great.

00:17:25One, two, three.

00:17:26One, two, three.

00:17:28One, two, three, four.

00:17:29One, two, three, four.

00:17:30I'll be running next to you.

00:17:41Hello to Rush.

00:17:46Oh my gosh.

00:17:48Hi.

00:17:49Hi.

00:17:53What's going on?

00:17:55Hello to Rush.

00:17:56How are you?

00:17:57Great to be here.

00:17:59Very nice to meet you.

00:18:01That's so nice to meet you.

00:18:02The judges walked in with all the aura in the world.

00:18:05You could tell that they were there.

00:18:07They have such a presence about them.

00:18:08Bonsoir!

00:18:16Seeing Colin and Manu, it's like, whoa, game on, bitches.

00:18:22Welcome, gay crushers.

00:18:25Are we all getting to know each other?

00:18:29Is that excitement or tension I feel near?

00:18:35Tension, I think.

00:18:37A little bit of tension.

00:18:45Awesome.

00:18:46Thanks, guys.

00:18:47Big welcome to our judges, Colin and Manu.

00:18:48Thank you so much for coming tonight.

00:18:49We're so excited to have you.

00:18:51Welcome to our instant restaurant festival.

00:18:54Thank you, Daniel and Marco.

00:18:55Thank you, Daniel and Marco.

00:18:56And here we go.

00:18:57Welcome to the competition, everyone.

00:19:00And I hope you're ready for an intense competition.

00:19:03The competition for the competition for this competition.

00:19:04I'm going to show you how you're ready for this competition.

00:19:05So we've got three OG teams.

00:19:07And three gatecrasher teams.

00:19:10there's a lot riding on this instant restaurant round you all need to bring your a-game

00:19:17because at the end of this round the lowest scoring team will be eliminated

00:19:23at the end of the day we don't care if it's an og or a gate crasher going home

00:19:32as long as it's not us doesn't matter what do you think of your competition so far

00:19:38I'm not terribly concerned

00:19:42if the gate crasher think that it's going to be a walk in the park then they've got another thing

00:19:48coming we're here to win we're here to prove that we can do it we might be the last one in

00:19:56but we are going to be the last one to leave that's for sure

00:20:00coming up

00:20:03oh get some pork on your fork

00:20:06is marco stepping up to take the meat master crown

00:20:11this is the bestest dish of an in the competition

00:20:14and back in the snake pit

00:20:18it's like you two are on another planet

00:20:20I bet that we'll get a higher score than you guys next one

00:20:23lol's found another use for the cutlery

00:20:27there is so much tension in the room right now you could literally cut it with a fork

00:20:31I think the meat's getting to your head

00:20:33see you later

00:20:36in perth it's the first instant restaurant of round two

00:20:47and gate crashers danielle and marco have just welcomed the judges to their festival

00:20:54all right danielle marco what's on the menu

00:20:57so if everyone flips over their festival ticket

00:21:00i like that

00:21:01so for entrees we have spicy ahi tuna on crispy rice

00:21:08more raw fish here we go

00:21:12hopefully i like this one a bit better

00:21:15i'm still not the biggest fan of tuna i don't like raw fish in general

00:21:19for our main we have slow cooked pork belly with ginger and soy noodles

00:21:24i'm so excited to be getting served some pork belly

00:21:29as the meat master i really hope they do nail the meat

00:21:33i don't mind if they blunder in other areas but i just love eating good quality meat

00:21:37and then for dessert we've got miso brownies with sesame ice cream and miso caramel sauce

00:21:42this menu looks like a solid menu that could actually be a winner to be honest

00:21:49what score are you aiming for tonight

00:21:52i reckon if we can get in the 80s that should keep us safe

00:21:56the highest scoring team in the last round only got 79

00:22:01if you get 80 that's a good night

00:22:03if we got 80s or above then that means that we would have had the highest score in the competition so far

00:22:08so everyone else will be pretty scared

00:22:12well and it looks like you guys are not here to play and you sound serious so i'm looking at you

00:22:18best of luck and thank you

00:22:21thank you guys see you soon

00:22:24see you guys

00:22:25okay boys welcome tell me a little bit about you

00:22:29i'm mark i'm tan we're from adelaide

00:22:33we are bringing a dynamic of different flavours from different places

00:22:37you know we get along very well and i think that's what our advantage is

00:22:41yeah what do you do for work

00:22:43we've got three bars and two family kind of restaurants so

00:22:46oh my gosh he is gonna know some stuff i think he's gonna have a huge advantage

00:22:56i love your honesty about thinking telling everyone that you've got a fit in the

00:23:00yeah of course i don't want to hide anything for them to find out later

00:23:04you guys are from adelaide too

00:23:06we've got two gents from adelaide running multi-businesses so do you

00:23:11yes and i own my own cookie business in adelaide

00:23:15what

00:23:16it's called blondie's bakehouse

00:23:17i haven't heard of it

00:23:19are you really from adelaide

00:23:22clearly this guy lives under a rock

00:23:25okay ladies what are you bringing to this competition

00:23:29we're very competitive

00:23:31highly competitive

00:23:32we're so competitive we're very confusing

00:23:35what do you mean by confusing

00:23:36well

00:23:37what do we mean by confusing

00:23:38absolutely

00:23:39oh you're confused already

00:23:40you're confusing me

00:23:41yes

00:23:42am i

00:23:43it's working

00:23:44we like to keep people on their toes

00:23:45you don't want to share anything about yourself

00:23:46no we're very cagey

00:23:48i'm keeping my cards close to my chest

00:23:51do you really think i'm going to tell the table that i've cooked four billionaires

00:23:56i think i think it's going to be a really really interesting uh

00:24:01second round

00:24:02yes

00:24:03with your toilet table

00:24:04oh yeah

00:24:05yeah

00:24:06the gatecrashers have absolutely no idea what they're in for

00:24:09so i'd come in a bit more humble if i was them i know they're the gatecrashers

00:24:12but you know being humble never killed anybody

00:24:15gatecrashers are gatecrashers for a reason aren't we boys

00:24:17that's it

00:24:18and what do you think of the lg's

00:24:20yeah no they're interesting they're a good laugh

00:24:23why'd you look at michael when you said that

00:24:26he was actually telling us about his tongue that he cooked

00:24:29yeah

00:24:30that apparently tongue was absolutely perfect

00:24:33oh my god

00:24:35give it a break

00:24:37why are you so obsessed with me and my tongue

00:24:41did you tell him what i scored you for that dish

00:24:43what did i score you

00:24:45three

00:24:46awesome

00:24:48he told us it was perfect

00:24:51to get a three that's crap

00:24:54the meat master obviously is not a master

00:24:58so i'm just taking the rice up let's see how firm it is

00:25:01for entree we're making spicy ii tuna on crispy rice

00:25:05look at that

00:25:07amazing

00:25:08nice crisp edges

00:25:09this is not going to fall apart

00:25:10it's very like steady like

00:25:12very good

00:25:13put it in the oil

00:25:14is it ready okay

00:25:15we want to make sure that it's nice and crisp on the outside it has that nice golden color to it

00:25:19we also want it to be gooey and soft on the inside as well so you're kind of having the mix of those two textures

00:25:26oh look at that color on that one that's what we want

00:25:29perfect if we can get them all like that i'm going to be happy as larry bob will definitely be my uncle

00:25:35if you can keep an eye on them i will start making the sauce that's a nice spicy mayo sauce with homemade mayonnaise and a homemade hot sauce

00:25:45just want to make sure that i don't put too much chili in it because obviously we don't know whether everyone loves chili or not

00:25:53we're a little bit worried about the spiciness levels of everyone else on the table we like everything quite spicy

00:26:00can i have a taste

00:26:06more of what

00:26:08what do you reckon

00:26:09maybe a bit more chili

00:26:10could you put a bit more mayo in it

00:26:12yeah i just added more mayo i could add some more

00:26:14maybe a tiny bit more of the mayo

00:26:16i think we're going to maybe dull it down a tiny bit

00:26:18because we don't know whether everyone likes spice as much as we do

00:26:21but at the end of the day we've promised in the title that it's going to be a spicy tuna

00:26:26so we've got to make sure that we deliver on that

00:26:31better?

00:26:32that smells better

00:26:35so amy spice ahi tuna with crispy rice

00:26:40talk to us of your expectation

00:26:42i expect it to be fresh

00:26:44i expect it to be fresh should be zippy

00:26:45maybe hopefully some herbs through there some coriander vietnamese mint

00:26:49so asian style

00:26:50yeah

00:26:51i hope it's spicy because i can handle my spice

00:26:55i do think it's a little bit easy and with such few elements on the plate it's just tuna and rice effectively

00:27:03i'm hoping that it's jam packed with flavour

00:27:07gatecrushers do you agree that the dish is a very simple dish to whip up?

00:27:11simple doesn't mean easy

00:27:13the simplest ingredients done well you don't need to sound technical and fancy to pull out the big guns

00:27:20the big guns

00:27:23michael what do you think of your competition?

00:27:25i think these boys are probably the ones to look out for

00:27:29i think they're probably the biggest competition of the gatecrushers

00:27:33who will be eliminated at the end of this?

00:27:35oh these two are definitely going home

00:27:38they're confused as

00:27:42we're confused

00:27:43yeah we're confused

00:27:44no

00:27:45the lord has praised us with two confused contestants

00:27:48thank you

00:27:49but if you could speed up your talking sound less like a robot

00:27:52yeah

00:27:55hello mate

00:27:58jeez

00:27:59wow

00:28:02okay

00:28:03i feel like

00:28:04yeah the tension

00:28:05the tension

00:28:06yeah

00:28:08there is so much tension in the room right now

00:28:10you could literally cut it with a fork

00:28:15what do you reckon is happening at the table marco?

00:28:17i reckon they're having a good time

00:28:19i feel like everyone seemed like they were getting along

00:28:21there could be like a gatecrashes versus ogs kind of thing going on

00:28:25so i'm really not too sure what we're walking into

00:28:28what are you most excited about marco?

00:28:31to get the feedback on our dishes

00:28:33i want to win this competition so badly and i think we can definitely do it

00:28:37the thing that we've got to focus on is getting three consistently good dishes that's going to get us through

00:28:42how are they going?

00:28:43yeah good

00:28:44yay that looks good

00:28:45the rice growers are pretty good to be honest

00:28:49mmm

00:28:50the outsides are really really crispy and the insides are a little bit more chewy which is how we like it

00:28:54i'm just going to go into slicing the tuna marco

00:28:57yeah

00:28:58we're going to dice it up nicely mix it in the sauce and that's going to sit nicely on top of a piece of crispy rice

00:29:04the crunch from the rice and then the softness of the tuna and then the beautiful tangy spicy flavours of the sauce

00:29:09this is a match made in heaven

00:29:11but i'm really just hoping that the spiciness levels are enough

00:29:15do you want to sprinkle some chives and sesame seeds like very lightly on it

00:29:19all the pretty stuff you normally don't trust me with

00:29:21you're actually doing really well

00:29:24who would have felt

00:29:25i really want to prove to the judges and the other team that we've got what it takes

00:29:29i want to show that you can still have a little bit of fun but also be competitive at the same time

00:29:33let's serve them so i reckon manu

00:29:35colin perfect let's go

00:29:45entree is served

00:29:51thanks mate thank you

00:29:54i felt like my arm was shaking i was so scared

00:29:57it smells so good

00:29:59oh my gosh

00:30:01this is our first dish of the competition

00:30:03thanks honey

00:30:05it's our first impression

00:30:07so really we need this one to hit the mark

00:30:09at feastival the first team of gatecrashers danielle and marco have just served up their first dish of the competition

00:30:27spicy ahi tuna on crispy rice

00:30:31i'm feeling pretty nervous

00:30:33this is going to be the first critique of the night

00:30:36we want to make a good first impression

00:30:41it's one of our favorite dishes to cook together

00:30:44i just hope we've got the right amount of spice

00:30:48first dish of the second round

00:30:51you're looking a little nervous over there

00:30:53a little bit

00:30:55a little bit

00:30:57do you think you've set the standards

00:30:59i hope so

00:31:02okay

00:31:04thank you

00:31:05thanks guys

00:31:06get crushes

00:31:09get crushes are you ready for this

00:31:11yep

00:31:13yeah

00:31:14bon appetit

00:31:15thank you

00:31:17thank you

00:31:23it's good

00:31:25it is good

00:31:27it's not as spicy as i was expecting that

00:31:29i'm still not the biggest fan of tuna

00:31:30it just tastes like i was eating flesh and i don't like that

00:31:45i don't like it

00:31:48i think the elements were very good together

00:31:53everything paired up nicely i feel

00:31:55yeah i liked it

00:31:57it was really good

00:31:59good on these gatecrashers coming in with a really strong dish

00:32:03it's spicy it's crispy and i'm really looking forward to what else they're going to produce

00:32:09people should look out

00:32:10if i was to do this dish myself i would have chopped the chili into the tuna and i would have had more sauce because i felt the rice was extremely dry

00:32:22i can see that maybe they had some issues with the mayo that they maybe tried to spice up there was definitely not enough seasoning there

00:32:33the ogs are starting to lowball and critique this first entree it's a very obvious strategy it's such poor men's game

00:32:42of course they're going to try and do it because they're threatened

00:32:45i was shocked that it wasn't really spicy unless you were going to go for the chili on top

00:32:49there was heat there and yeah maybe it was because they had the chili on top

00:32:54but i think that's pretty smart considering you don't know what everyone's spice level comfort level is

00:32:59yeah i really enjoyed it

00:33:12danielle and marco for entree gave us spicy ahi tuna with crispy rice

00:33:19first one of the gatecrashers you happy

00:33:22um

00:33:24yeah i'm happy with definitely the way that it looked

00:33:29all right so we sort of hit a nail on the head

00:33:32where we're sort of happy with the way it looks right

00:33:36well i think maybe you've concentrated a little bit on the presentation to get the tuna on top of the rice

00:33:40because i wanted more tuna with more flavor and more heat and more spice

00:33:41well in saying that it was a tasty entree you're on the right road you said like it looks great

00:33:58but we've got to be tasting it

00:34:01yeah

00:34:02yeah

00:34:03all right thank you

00:34:04thanks guys

00:34:05and i'm going to go whoa whoa whoa

00:34:07how much ugly business from you

00:34:09it's our first time

00:34:11you may regret not to hear my thoughts

00:34:14don't run away like this because i've got something to say too

00:34:18i love the rice

00:34:19the difference between that crispy on the outside and the soft in the middle it's like a crispy marshmallow kind of thing and i think it's a great career a great little vessel for your tuna

00:34:33though you should have been more generous with seasoning and more generous with the dressing

00:34:39but i think it was a great start to be honest with you

00:34:42just bring a little bit more confidence

00:34:45which means you need to get out of the kitchen with the plates in your hands saying we've nailed this

00:34:52because if you question yourself

00:34:54we're going to do the same thing

00:34:56all right

00:34:57yeah yeah yeah absolutely

00:34:58yeah no i completely agree

00:35:00thank you cheers

00:35:01thanks guys

00:35:03well done

00:35:05they're so sweet

00:35:07so far i am not intimidated by the gate crashes at all

00:35:10i feel like this dish was very average and they've got a lot to improve on

00:35:14hectic

00:35:17yeah

00:35:18let's be confident in our dish

00:35:19yeah

00:35:20rain, hail or shine

00:35:21we've worked our asses off to do what we've done

00:35:24we put it out there and we're proud of it and that's it

00:35:27at the end of the day we're proud of these dishes

00:35:29so let's go into maids let's go into desserts with our chests held high

00:35:33and hopefully we can ace them with some more confidence

00:35:35yeah

00:35:37i feel very happy with what we did

00:35:38so like your first cooks at your instant restaurant

00:35:44how do you guys find it

00:35:46it is difficult

00:35:48it's far more difficult than you imagine

00:35:50and even we were overconfident and you're like nah it's fine and then you go in and it's

00:35:54it's very different to normally cooking

00:35:57how do you guys go under stress

00:35:59yeah that's fine i can cope with that

00:36:01little do they know that i've been cooking for billionaires

00:36:03they will lose their shit when they find out that

00:36:08i think in our instant restaurant we deliver it on flavour but not on technique

00:36:13yeah

00:36:14we're home cooks right

00:36:15we want to learn that

00:36:16oh we're all home cooks

00:36:17exactly so we want to grow we want to learn but we'd love to take it out as well

00:36:19because we have been told we're going home first

00:36:23Michael likes to put his foot in it a little bit

00:36:26yeah well they proved me wrong

00:36:30so i know that you ladies just mentioned that everyone here is home cooks

00:36:36yep

00:36:37but i'm just wondering if that is the case

00:36:39so we see we've got tan over here who's got multiple restaurants

00:36:45and bars yeah restaurants and bars

00:36:48are you telling me that you genuinely open those restaurants

00:36:52and never spent a day in the kitchen

00:36:56can i answer that for him

00:36:58no

00:37:00i just asked tan a question does he not have a mouth

00:37:04tan manages and owns bars and restaurants

00:37:06the restaurants his parents owned when he was younger

00:37:10he's obviously cooked as we all cook with our parents

00:37:14he's not a cook

00:37:16is tan just sitting there as like a little puppet

00:37:18and Mark's got the arm and he can't actually talk for himself

00:37:20he's a manager and an owner

00:37:22but i have a question for you

00:37:25do you make those cookies?

00:37:27yes, tan doesn't

00:37:29he doesn't make, he owns and manages

00:37:31he doesn't make anything

00:37:33i'm not a chef

00:37:34do you actually make that stuff daily?

00:37:36here we go again

00:37:37another person is coming for me

00:37:39and my business

00:37:41is your job, do you cook daily for your profession?

00:37:44i make and bake

00:37:46exactly, professionally, that's your business

00:37:48yes but i'm a home

00:37:50exactly

00:37:51i'm a home baker darling

00:37:53so you're the one cooking and making

00:37:55she's in her home, you're in a commercial setting

00:37:57but he doesn't cook, but you cook, do you cook?

00:37:59every time Mark starts talking

00:38:00you cannot get it worded

00:38:03he doesn't cook daily

00:38:05do you think that someone can feed themselves with cookies only?

00:38:08so, so you're deflecting

00:38:10i think the question from Michael was just asking Tan

00:38:13it wasn't attacking him, it was just an ask

00:38:16and he's not been allowed to speak

00:38:18it's just an ask

00:38:20Mark being this defensive

00:38:22it's almost like Tan has not brought a teammate

00:38:25he's just brought a lawyer to defend him in this competition

00:38:28next question

00:38:30i didn't get an answer to my question

00:38:32oh i was answering it for you

00:38:34no, you deflected, you targeted her

00:38:36i want him to speak, not you

00:38:38wait, how did i deflect the question?

00:38:40baking's cooking

00:38:42the situation is going downhill real fast

00:38:45i don't think Dr Phil's advice would even help you at this point

00:38:49can i ask you the question now?

00:38:51i'm done with the question

00:38:53and that's it

00:38:55these gate crashes are driving me up the wall

00:38:58first it was Amy and Lara

00:39:00and now it's Mark and Mark

00:39:02um, i think i'll go check on Main's

00:39:08how long until the pork's ready?

00:39:12yeah, it's got another 20 minutes

00:39:14okay

00:39:16for Main, we're cooking slow roasted pork belly

00:39:18with ginger and soy noodles

00:39:19i'm really excited because this is a dish which kind of celebrates both our cultures

00:39:24kind of like a combination of things that we like, hey, do you reckon?

00:39:28me with the meat, you with the noodles

00:39:30this dish is a bit of you, a bit of me

00:39:32when pork belly is done right

00:39:34the meat is nice and tender

00:39:36and the skin is nice and crispy

00:39:38the biggest concern for this is the crackling not coming up

00:39:41hello, hello

00:39:43hey mate

00:39:44hi

00:39:45how are ya?

00:39:46get some pork on your fork

00:39:47that's the way

00:39:48give me a look it up, bring it over here

00:39:50so it's not done yet

00:39:52we still gotta smash it to get the crackle

00:39:55well how do you get the crackle?

00:39:57what's going on with this?

00:39:59it's just the salt to dry it out

00:40:01and do you oil it?

00:40:03so what i do is i remove all the salt

00:40:05and then i just dab it with some vinegar

00:40:07my method's a little unconventional because really there's no crackling till the very end of the cook

00:40:12i don't want to say foolproof and set myself up to be jinxed

00:40:16but it hasn't let me down yet

00:40:18i've seen salted pork

00:40:21but not salt encrusted pork

00:40:24does it make the skin salty?

00:40:26um, no

00:40:27because i didn't score the skin

00:40:29it's literally just to dry it out

00:40:32hmm

00:40:33i'm a little bit nervous because i'm thinking

00:40:35did i dream that i've done this a million times?

00:40:38because obviously he's the king of pork right?

00:40:40he knows exactly how to make it crackle

00:40:43is this the way you normally do it?

00:40:45yep

00:40:46and you get crackling?

00:40:47get crackled every time

00:40:49they told us to be confident but now the doubt's definitely creeping in

00:40:52be careful, be careful

00:40:54in Perth, Marco's pork belly method has Colin doubting he can crack it

00:41:04is this the way you normally do it?

00:41:06yep

00:41:07and you get crackling?

00:41:08get crackled every time

00:41:10having a world-renowned chef come in and question what i'm doing

00:41:14definitely make me question what i'm doing

00:41:16he's never seen this method

00:41:18maybe i'm off here

00:41:19alright

00:41:20all i'm gonna say is

00:41:21keep it off

00:41:22that was a good start

00:41:23i'm like waiting to see this crackling

00:41:26yeah

00:41:27you're gonna see it

00:41:28i cook crackling in my sleep

00:41:30right?

00:41:31see you later

00:41:32see you later mate

00:41:33okay

00:41:36every time you do pork it always crackles so well

00:41:40hopefully it does it again this time

00:41:42i've gotten this far so

00:41:44you know what we need to back ourselves

00:41:45i'm confident in this dish

00:41:46whatever happens happens but i'm gonna do it my way

00:41:48you've got this babe

00:41:50maybe i can teach an old dog a new trick

00:41:53maybe maybe

00:41:57okay main chorus coming up what have we got

00:41:59slow roasted pork belly with ginger and soy noodles

00:42:04yum

00:42:05i think this is just gonna be a dish that i absolutely love

00:42:08like i can't wait

00:42:10to be honest one of the hardest things i believe to cook correctly and very well is pork belly

00:42:16so many people underestimate that

00:42:18is that what you think then?

00:42:19yeah i feel like not just the pork belly is the hard element here they're making their own noodles

00:42:24yeah i think nailing the pork belly and the noodles is a very hard ask

00:42:29yeah

00:42:30you seem to have a high standards

00:42:32comes to asian cooking this is something i've been dealing with most of my life so yeah absolutely

00:42:38does anyone feel intimidated by this man's knowledge

00:42:41well

00:42:42well i wished i was but every time i've asked him i've had an explanation from his partner

00:42:53ten managers three bars and two restaurants

00:42:58he's never worked in the kitchen so i'm not threatened by your non-cooking experience

00:43:06i'm a very big betting man i bet that we'll get a higher score than you guys next time

00:43:11500?

00:43:12100,000

00:43:14as the meat master i'm more than happy to take this bet

00:43:17so what's the bet what's the bet

00:43:18oi no

00:43:19whoever loses it has to do a shoey

00:43:20yeah i was just about doing

00:43:21oh yes

00:43:22shoey or mickey jerroles

00:43:24done

00:43:25yes please

00:43:26in my boots

00:43:27done

00:43:28oi

00:43:29done

00:43:30yes

00:43:31whoever Aah, these people... and what... why why are they betting on doing shoey's

00:43:36this is disgusting

00:43:37yaaa

00:43:38have you ever done a shoey?

00:43:39I don't even know what a shui is.

00:43:41Can we lock that in?

00:43:43Yep, 100% done.

00:43:47This is the dumbest thing I think Michael's done.

00:43:50If you're the meat master, I'm the bent master.

00:43:52And I always win.

00:43:54There's no way I'm doing a shui.

00:44:00So how are you going with the noodles at the moment?

00:44:02Yes, I'm going to put these noodles in.

00:44:05We're having homemade ginger soy noodles

00:44:07that's going to accompany our slowly roasted pork belly.

00:44:10I do not want them to stick together.

00:44:12I'm half Chinese. Marco is Serbian.

00:44:15So this dish has lots of different elements from each of us.

00:44:18I'm going to do a couple of batches.

00:44:20It's our job to do them justice now.

00:44:22All right, I'm going to take the pork out.

00:44:29Is your pork all good, boo?

00:44:32Um...

00:44:34We got the crackling. Nice.

00:44:36Hello.

00:44:37Hello.

00:44:38Colin.

00:44:39It's perfectly crackled.

00:44:41All right, wicked.

00:44:43Woo!

00:44:44I'm stoked with that.

00:44:45It's such a good feeling.

00:44:46I was relieved.

00:44:47He said, I'm on track here.

00:44:48I think if we can get this on the plate, it's going to be a winner.

00:44:52Okay.

00:44:53Last noodles.

00:44:54I'm going to plate up.

00:44:55I'm going to just make sure all the noodles are even, Marco.

00:44:58Sure.

00:44:59I've added two ladles to each batch of sauce, but definitely think we should pour some more over the pork.

00:45:06Pour it over the meat side of the pork.

00:45:08Okay.

00:45:09You know what I mean?

00:45:10Yeah.

00:45:11I think the crucial thing for plating our mane is making sure that we don't put too much sauce on the crackle side.

00:45:17We don't want that to get wet and no more crackly.

00:45:20Lay it flat so that the crackle doesn't get the sauce part on it.

00:45:23Yeah.

00:45:24Okay.

00:45:25Yeah, like that.

00:45:26We've also, on the other hand though, got a judge who loves his sauce.

00:45:29So we don't want any element of this dish to be dry.

00:45:33I reckon just more sauce on all of them, Boo.

00:45:37Oh, we've got to serve these ASAP then.

00:45:39Yeah.

00:45:40I'm happy with it.

00:45:41How are you feeling?

00:45:42I just feel like it's a little bit soggy now.

00:45:43Don't you put the sauce on.

00:45:44Let's just get it out.

00:45:45Get it out.

00:45:46If there's no crackle on this plate because of that, I'm going to be so disappointed in myself.

00:45:50Alright, menu.

00:45:51Colin, let's go.

00:45:52Let's go.

00:45:53Main is served, guys.

00:46:07I'm really excited to serve this up.

00:46:09This dish is something that we're really proud of.

00:46:11It's something that expresses us as a couple.

00:46:13We're really hoping we get a good score.

00:46:15Yeah.

00:46:16I cannot wait to see Colin's face.

00:46:17I hope he likes it.

00:46:25The pork looked really good.

00:46:26The crackle looked nice and crispy.

00:46:27And they've made those noodles from scratch.

00:46:28Clearly, looking at it, it shows a lot of technical skills.

00:46:29Yeah.

00:46:30Thank you so much.

00:46:31Here you go.

00:46:32All good?

00:46:33All good?

00:46:34All good.

00:46:35Still smiling.

00:46:36You said I couldn't do the pork crackle.

00:46:37No, I didn't say that.

00:46:38Oh, I don't know.

00:46:39It's all on record, I'm pretty sure.

00:46:40I like you.

00:46:41Well, I like you in two minutes.

00:46:42We'll see.

00:46:43Well, I like you in two minutes.

00:46:44We'll see.

00:46:45Well, I like you in two minutes.

00:46:46We'll see.

00:46:47All good?

00:46:48All good?

00:46:49All good.

00:46:50All good.

00:46:51Still smiling.

00:46:52You said I couldn't do the pork crackle.

00:46:53No, I didn't say that.

00:46:54Oh, I don't know.

00:46:55It's all on record, I'm pretty sure.

00:46:57I like you.

00:47:02Well, I like you in two minutes.

00:47:04We'll see.

00:47:05At Feastival, it's crunch time for Danielle and Marco's slow roasted pork belly with ginger

00:47:30and soy noodles.

00:47:32What I love about our main is that it kind of describes our relationship.

00:47:36How all the flavours come together so perfectly, that's what makes it work.

00:47:40So, it means everything to us to get this done right.

00:47:46All I'm thinking right now is there was too much sauce on the crackle.

00:47:50I'm just hoping that this crackle goes perfectly.

00:48:02When I heard that and how loud it was, and everyone was like, ooh.

00:48:06I was like, yes, let's go.

00:48:08Well, we told you to be confident, so we'll see you later and let you know.

00:48:28Are you all good?

00:48:29We'll see you later.

00:48:30All right.

00:48:31All right.

00:48:32Bon appetit.

00:48:33As much as I really hate to admit it right now, this is a great pork belly.

00:48:37These guys know what they're doing.

00:48:38All right.

00:48:39All right.

00:48:40.

00:48:45controversial.

00:48:46Very impressive tonight.

00:48:52As much as I really hate to admit it right now, this is a great pork belly.

00:49:02pork belly. These guys know what they're doing.

00:49:15I'm really pleased. My pork

00:49:16was cooked perfectly.

00:49:18It lived up to my expectations.

00:49:21I thought the pork belly

00:49:23was really good. The crackling was

00:49:24really good. I like the ginger and the

00:49:26chilli. I think cooking that many noodles

00:49:28for this many people and the fine,

00:49:31that's pretty impressive. So

00:49:32I think they've done well and they've done better than

00:49:34their entree. For sure.

00:49:37Who doesn't love pork belly?

00:49:38To be honest, I think that pork belly was amazing.

00:49:41It was light.

00:49:42It crisped perfectly. I would give them a

00:49:4410 for the meat.

00:49:46Honestly, one of the best I've had.

00:49:48Michael, do you think you've got competition now?

00:49:51100%. We've definitely got

00:49:52competition. They

00:49:54really did nail

00:49:56the pork. The only fault

00:49:58was the noodles were a little bit

00:50:00gluggy and stuck together in some areas.

00:50:03You know, you've got an average entree.

00:50:04You've got an above average main.

00:50:06We'll see what they've got for dessert.

00:50:08There is no way I'm handing over

00:50:10the title of meat master

00:50:12based on one pork belly.

00:50:14Yeah, look, he did good.

00:50:16But need to do a lot more than that

00:50:18to take the title.

00:50:19Daniel and Marco slow-roasted

00:50:33pork belly with ginger and

00:50:35soy noodles.

00:50:39Why'd you keep winking at me?

00:50:41I was just waiting for you to start.

00:50:44What do you think I'm going to say?

00:50:45I think you're going to ask me

00:50:47how to make the crackle like that.

00:50:50Yes!

00:50:52I'll start by saying

00:50:53I'm glad you two are in the competition.

00:50:56The energy and the

00:50:57vibrance you're bringing,

00:50:59that's what it's about.

00:51:01Now let's get down to the pork.

00:51:04Pork belly.

00:51:07Beautiful, succulent,

00:51:09crackling, perfect.

00:51:11Crispy skin,

00:51:13which was absolutely delicious,

00:51:14but nice and thin,

00:51:15you know,

00:51:16you don't break your teeth with it.

00:51:17It was brilliant,

00:51:18brilliant pork belly.

00:51:20Flavor-wise,

00:51:21the spicy,

00:51:23the sweet,

00:51:23the savory,

00:51:24the boom,

00:51:24bam, boom.

00:51:26Just very exciting flavors

00:51:28in the mouth.

00:51:29The noodles,

00:51:32slightly overcooked.

00:51:35But this is

00:51:36the tastiest dish

00:51:39I've had in the competition.

00:51:43Like, hello.

00:51:44It brought a smile to my face,

00:51:47this dish.

00:51:48Like, you bring a smile to my face.

00:51:50I like your confidence,

00:51:51and I like that you're enjoying

00:51:53the competition.

00:51:54One course to go,

00:51:56if you keep going the way you're going,

00:51:58look out.

00:51:59I think you are

00:52:01definitely a team to watch.

00:52:03Thanks so much, guys.

00:52:05Marco,

00:52:05I will take that recipe

00:52:06off you later.

00:52:09Thanks, guys.

00:52:10Well done, guys.

00:52:12Well done.

00:52:14Danielle and Marco

00:52:15have definitely come

00:52:16in guns blazing.

00:52:18That is a little bit worrying.

00:52:19I think they

00:52:20are the biggest competition.

00:52:23Oh, that was really good.

00:52:26Oh, I'm so happy.

00:52:28Oh, we did well.

00:52:30Hearing the critiques

00:52:31of our main

00:52:31made me almost emotional.

00:52:33I couldn't believe

00:52:34the nice things

00:52:35that they were saying.

00:52:36You did such a good job.

00:52:38The entrees,

00:52:38they told us,

00:52:39be more confident with it,

00:52:40do it with your chest out.

00:52:41We did it with this dish,

00:52:42and we did a good job,

00:52:43so I'm stoked.

00:52:44We smashed it,

00:52:45so we just need to bring

00:52:46that energy to the dessert.

00:52:48All right, one dish to go.

00:52:49We're almost there.

00:52:50Let's do it, all right?

00:52:50Let's do it.

00:52:51For dessert,

00:52:52we're making miso brownies

00:52:53with sesame ice cream

00:52:54and miso caramel sauce.

00:52:56You want this whole thing in?

00:52:57Yeah, whole packet, please.

00:53:00Because I feel like it...

00:53:01Could you get some in the bowl

00:53:03instead of just a full?

00:53:04I'll endeavor to do that

00:53:05from now on.

00:53:05Thank you so much.

00:53:06The sweet and salty combo,

00:53:08like, that's a no-brainer.

00:53:10This dish is just,

00:53:11hits every single time.

00:53:13It's like that umami,

00:53:14miso flavor,

00:53:16but nice and chocolatey.

00:53:17You just want to get

00:53:18every little bit out.

00:53:19We've got quite a lot done already.

00:53:21The ice cream's been

00:53:22sitting in the freezer

00:53:22for a while, setting.

00:53:24The brownie's ready

00:53:25to go into the oven.

00:53:26They should be able

00:53:27to go side by side.

00:53:29And then these are going to go...

00:53:30Oh, my God, amazing.

00:53:31The oven was made for them.

00:53:32So I'm feeling good about that.

00:53:34All right, 26 minutes.

00:53:36Let's go.

00:53:37To get the perfect brownie

00:53:38with a crunchy outside,

00:53:40gooey inside,

00:53:41you need to cook it

00:53:42for 26 minutes.

00:53:43I don't know why,

00:53:44but 26 minutes

00:53:46is the sweet spot.

00:53:49Tell me a little bit more

00:53:51about you, Mark.

00:53:52Are you single?

00:53:53Are you taken?

00:53:54Magic Mark over here

00:53:56is definitely single.

00:53:57Is that what they call you,

00:53:58Magic Mark?

00:53:59No, I knew that.

00:54:00That's what I call them.

00:54:03Magic Mark?

00:54:04Are we going to get

00:54:04a dinner and a show?

00:54:06I do magic as well.

00:54:08Are we going to see some

00:54:09at your restaurant?

00:54:10You'll definitely see some magic.

00:54:12Oh, yay.

00:54:13That's exciting.

00:54:13We do magic too.

00:54:15We can make you disappear.

00:54:17Okay, so you're single.

00:54:19I'm the bigs of humanity.

00:54:21If I have a date over,

00:54:23some of my first dates

00:54:24have been me cooking them dinner.

00:54:27He's still single,

00:54:28so what's that saying

00:54:29about his cooking?

00:54:32So if you're at a bar,

00:54:34how would you pick up a girl?

00:54:35What's your best chat up,

00:54:36pick up line?

00:54:38What do you do?

00:54:40Hey, how are you?

00:54:41Good.

00:54:42How are you?

00:54:42That's right.

00:54:44Did I tell you

00:54:45you had a beautiful smile?

00:54:47Yeah.

00:54:47Oh, okay.

00:54:48Well, you do, so.

00:54:49Yeah, thank you, I know.

00:54:53That's just cheesy.

00:54:54All right, let's have a drink together.

00:54:59Mark, trying to flirt with me.

00:55:01Dude, I have a boyfriend.

00:55:02Was that okay?

00:55:03Yeah.

00:55:04All right, all right, all right.

00:55:10Dessert.

00:55:11It's miso brownie with sesame ice cream

00:55:14and miso caramel sauce.

00:55:16Maria, because you bake cookies

00:55:18and brownies pretty similar.

00:55:20Yeah, so I'm expecting a really nice dark chocolate brownie fudgie

00:55:25and the miso caramel sauce, yum.

00:55:27It just brings that umami flavour, really nice,

00:55:31and it has that savoury touch to a dessert.

00:55:34Mm, mm.

00:55:35I'm really happy with that.

00:55:37Oh, are you witnessing your biggest competition tonight?

00:55:40Potentially, yeah.

00:55:41Oh.

00:55:42Mm.

00:55:43You're only as good as your last plate,

00:55:44and they haven't served their last plate, so.

00:55:47Get off your high horse, mate.

00:55:50What a knob jockey.

00:55:51I know how strong a miso caramel sauce is.

00:55:53I've had it many times with Riley.

00:55:55She's actually gave me a flavourgasm with it before.

00:55:58Mm.

00:55:59Um, I'm just a little bit worried

00:56:01with the overpowering of miso.

00:56:03I've never tried a miso brownie,

00:56:06and miso excited.

00:56:09You've had heaps of flavourgasms.

00:56:11Oh, sure.

00:56:13So, Mark, do you make a mean dessert

00:56:16if you're on a date?

00:56:18To be honest, no, I never get to dessert.

00:56:20Oh, wow.

00:56:25She's in a cab, but...

00:56:27Coming up...

00:56:31Last dish.

00:56:32Bye.

00:56:33Danielle and Marco dish up dessert,

00:56:36and they're out to impress with a sweet and salty treat.

00:56:40We really want to finish on a high snack.

00:56:42But does the table need any more salt?

00:56:45Why are you here?

00:56:47I don't know why you guys are all coming at us.

00:56:49We don't owe you anything.

00:56:52No.

00:56:53I can't have a conversation with either of you two.

00:56:56I think the meat's getting to your head.

00:56:59What?

00:57:00Just checking the brownies.

00:57:08I think a little bit longer.

00:57:11We're finishing our menu with a miso brownie

00:57:13with sesame ice cream and miso caramel sauce.

00:57:16Do you want to taste some, Marco?

00:57:17I like it.

00:57:21I love that.

00:57:22Sesame is definitely one of my most favourite Asian-infused ingredients.

00:57:26It really will complement the strong miso brownie flavour.

00:57:29You want an oven mitt?

00:57:30That's going to burn your hand pretty quickly.

00:57:33I really want to finish on a high snack.

00:57:35It looks super soft on the inside.

00:57:37And if we were to smash the dessert out,

00:57:39I feel like that would really just be the cherry on top of the cake.

00:57:42OK.

00:57:43Yeah.

00:57:43It's cooked through.

00:57:44If it's a little bit gooey and nom-nom on the inside,

00:57:47that's what we want.

00:57:48Perfect.

00:57:49Nice.

00:57:50Well done.

00:57:50I'm just going to add the miso into the miso caramel sauce now.

00:57:54Miso isn't a typical dessert ingredient.

00:57:57It is a little bit of a salty flavour.

00:57:59We've taken a little bit of a risk

00:58:00putting it in both of these elements tonight.

00:58:02But this dish is meant to just be an explosion of different flavours.

00:58:06We want to blow the judges away.

00:58:08Yum.

00:58:09Yum.

00:58:09That's off its head.

00:58:10Yep.

00:58:11We make a good team.

00:58:12Well done.

00:58:14So, what would you guys do with the money?

00:58:17I love baking.

00:58:18So, if I was to win,

00:58:20I'd open up a patissier

00:58:21and sell French pastries,

00:58:24baked goods, cakes.

00:58:25That's what I'm passionate about.

00:58:27I'm here to win.

00:58:29How about you boys?

00:58:30Why are you here?

00:58:31What are you going to do with 100k?

00:58:32To be honest, because we broke through businesses,

00:58:34like, we'd probably just maybe open one together,

00:58:37doing something different.

00:58:38That's what the goal is, so, yeah.

00:58:40So, I understand why you guys are trying to win the competition,

00:58:43but I'm still a little bit confused about you two.

00:58:46So, what, like, why are you here?

00:58:48What's confusing?

00:58:49Well, you haven't given us a straight answer yet tonight about it.

00:58:52Well, it's a competition,

00:58:54and I don't know why you guys are all coming at us.

00:58:57Like, we're allowed to be.

00:59:00We don't owe you anything.

00:59:01That's true.

00:59:02It's our first day.

00:59:03It's our first night.

00:59:04We don't need to tell you our strategy.

00:59:06We don't need to let you know about us.

00:59:09Talking to these two is like talking to a brick wall.

00:59:13I may as well be butting my head against it,

00:59:14and it is frustrating, and it's hurting my head.

00:59:17I don't think it's about telling a strategy.

00:59:19It's like, you know, if you win,

00:59:20like, what do you want to do?

00:59:21What do you want to get out of it?

00:59:22Yeah, I would like a beach club,

00:59:23and I think Lara wants to grow vegetables

00:59:25in a commune or something, you said.

00:59:28I can't have a conversation with either of you two.

00:59:34Literally.

00:59:36You guys are literally...

00:59:38It's like you two are on another planet.

00:59:40Like, you guys are not at this table.

00:59:42You're...

00:59:43See you later.

00:59:47Sorry, are you the captain of the table?

00:59:48I think the meat's getting to your head.

00:59:52Let's listen to the meat master.

00:59:55Well, let's listen to the blonde bimbo.

00:59:57Wow!

00:59:58Oh!

00:59:59I'm actually a redhead.

01:00:03What?

01:00:06The personal attacks is where we draw the line.

01:00:09I think everyone just needs to settle down.

01:00:11Michael likes to bring the drama to the table,

01:00:13but also sometimes doesn't know where to keep his mouth shut.

01:00:16Everyone in this table agrees with that.

01:00:18All right, so let's cut into one of these.

01:00:27We like it a bit soft.

01:00:31Perfect.

01:00:32Nice.

01:00:33Nice.

01:00:33This dessert is deliciousness on a plate.

01:00:36Shall we try some together?

01:00:38Yeah.

01:00:38Let's try a little bit.

01:00:40Oh!

01:00:42Mmm!

01:00:44Yum!

01:00:45The brownie is nice and crunchy on the outside.

01:00:47Gooey on the inside, it just melts in your mouth.

01:00:50I feel like it's best if I do rectangles.

01:00:53Okay, so you're probably going to get these out in the next five minutes, hey?

01:00:56Yeah.

01:00:57There's a lot of miso in this dessert.

01:00:59It's in the brownie, it's in the caramel sauce.

01:01:01It can be a little bit too sickening if you have too much.

01:01:04I'll be devastated if it overpowers the chocolate and sesame flavours.

01:01:08All right.

01:01:09Oh!

01:01:10We're almost there.

01:01:11Okay.

01:01:12Oh!

01:01:13Looks cute.

01:01:14So you've just got to get that balance right.

01:01:16Pretty sticky to the bottom.

01:01:17Oh, they are.

01:01:18Just need to put the ice cream in there and perfect.

01:01:21Well done.

01:01:22Last dish.

01:01:23Let's go.

01:01:24Manu.

01:01:25Colin.

01:01:25Cool.

01:01:25Perfect.

01:01:36Dessert is served.

01:01:40Thank you very much.

01:01:45No worries.

01:01:47Thanks, Mary.

01:01:47That's okay.

01:01:47Well done, brother.

01:01:49Thanks, Mary.

01:01:54Ladies.

01:01:57The dessert looks fantastic.

01:01:58I think they've done a really good job.

01:02:00Nice brownie, lots of sauce.

01:02:02The ice cream looks really inviting.

01:02:04I'm excited.

01:02:16Being the first gatecrasher team to cook.

01:02:18The pressure and the expectation is even higher than it would be.

01:02:21I'm definitely feeling the nerves.

01:02:23Oh!

01:02:24I hope I haven't overdone the miso.

01:02:32And drowned out the other flavours in the dish.

01:02:34I was pretty nervous.

01:02:46When the judges were tasting our dessert, I'm a little bit worried that we've overdone it

01:02:51with the miso.

01:02:52Everything is riding on the dessert.

01:02:54Everything is riding on the dessert.

01:02:56We really want to finish on a high-snap.

01:02:59Set the expectations for the second round.

01:03:01We want to show the other teams we're here to win.

01:03:04You're not so winky at the minute, are you?

01:03:07I have very little to do with this dish.

01:03:11That's why.

01:03:12All right, guys, take a break and we'll call you back for our final critiques.

01:03:16Okay, thank you.

01:03:17Bon appétit.

01:03:19Bon appétit.

01:03:21Bon appétit.

01:03:41I could have drunk the caramel sauce, that was delicious, but I could not taste any miso whatsoever. Miso missing.

01:03:52That sauce was delicious.

01:04:06I feel like I just needed a bit of salt. I needed a bit more miso maybe.

01:04:11I do agree. I think I did expect a bit more miso flavour.

01:04:17I thought they were very bold and creative in putting the saltiness compartment of miso in the dessert, which was good.

01:04:24I thought everything was great. The only thing that I would say that I would add more of is the strawberries.

01:04:29Because one, I do really like strawberries, but it also added a nice acidic touch to the dish.

01:04:34So I think more of that would have been really good with the dish.

01:04:37If I ordered this at a restaurant, I would be disappointed.

01:04:45Because I ordered a miso dish and I didn't get a miso dish.

01:04:49Better than your desserts?

01:04:51No.

01:04:54Definitely not.

01:04:55We're getting a lot of negativity from the OGs.

01:05:00I smell a rat.

01:05:01I don't smell a rat. I smell a sack of rats.

01:05:03With all three courses now complete, it's time for the guest teams to score Danielle and Marco's instant restaurant out of ten.

01:05:20So tonight we went to the Feastable by Danielle and Marco.

01:05:24Oh my god, I love them so much!

01:05:26I know, finally some young ones around the table.

01:05:28What about that table though?

01:05:29Wow.

01:05:30We'll talk about that later.

01:05:33Wow.

01:05:34Welcome to the snake pit.

01:05:35Yeah.

01:05:36Oh, don't get me started. Let's just jump straight into the food.

01:05:39Yeah, so for the entree we had this spicy, i.e. tuna.

01:05:42The rice was a little bit thick, but overall I think it was a pretty good dish.

01:05:46The flavour was really, really good.

01:05:49I wanted a little bit more spice considering it was spicy ahi tuna.

01:05:53There wasn't much on the tuna, which was a bit disappointing.

01:05:56They just needed a bit more of everything on the plate.

01:05:59Yeah.

01:06:00Main was the pork belly with noodles.

01:06:02To be honest, the pork belly is one of the best I've had.

01:06:06They did overcook the noodles a little bit, which is a main element on the dish.

01:06:11Yeah, they were a little bit stuck together.

01:06:13Yeah.

01:06:14Yeah.

01:06:15The pork belly, that was the star of the menu, but still room for improvement.

01:06:20The noodles, I thought they were a little bit gluggy.

01:06:23I'd say just above average, yeah.

01:06:24Dessert.

01:06:25Wow.

01:06:26Miso happy.

01:06:27Oh, that miso brownie was delicious.

01:06:30I can't fold it on that.

01:06:32I love the sesame ice cream with the pistachios.

01:06:35I think it gave that crunch and I love sesame.

01:06:37And if that's the case, I'll be ordering sesame ice cream all the time.

01:06:41I would have liked to see something more complicated because the other dishes on the menu were quite simple.

01:06:47A little safe.

01:06:49There was no miso to be seen anywhere.

01:06:51That was the biggest letdown of the night for me.

01:06:54To me, it was just a plain old brownie and caramel sauce.

01:06:56What do you think in terms of scoring?

01:06:59I wouldn't go any lower than an eight.

01:07:01I think that's very deserving.

01:07:03Solid eight.

01:07:04Yeah.

01:07:05I think seven's fair.

01:07:06Yeah, seven's a great score.

01:07:07Yeah, so between a six and a seven.

01:07:10Yes, if you're happy, I'm happy with a seven.

01:07:12Let's give them the benefit there.

01:07:14Let's give them a seven.

01:07:15Yeah.

01:07:16I'm thinking like a seven.

01:07:17I think he liked it a lot more than me.

01:07:18You didn't really like the one tray.

01:07:20Should we go for a six?

01:07:21Yeah, let's go for a six.

01:07:23All right, we'll lock in a six.

01:07:24Let's go with a six.

01:07:25A six?

01:07:26We're going to lock in a six?

01:07:27We'll go with a six.

01:07:28I am not intimidated by the gatecrashers.

01:07:31The OGs have got this in the bag.

01:07:33We're definitely stronger competition.

01:07:39Waiting for our final scores.

01:07:41I'm feeling pretty nervous now.

01:07:43Let's go face the music.

01:07:44We've got this.

01:07:46I think being the first gatecrasher team,

01:07:48first cook of the second round,

01:07:51we've set a really high standard here,

01:07:53so we're hoping for a good score.

01:08:06Feeling pretty nervous about walking out

01:08:07to get our final scores.

01:08:08I'm still hopeful for that sort of 80 score.

01:08:11I don't see it being much lower than that.

01:08:13Yeah.

01:08:14Let's go face the music.

01:08:15We've got this.

01:08:16It might sound like a really high benchmark,

01:08:20but I think that's going to guarantee us safety

01:08:22and it's also going to send a statement.

01:08:24Danielle and Marco, thank you for welcoming us

01:08:30into your home and your restaurant Feastival.

01:08:33We can see the love you have for each other,

01:08:36but did it translate to the place?

01:08:39It's time for the scores.

01:08:42The guest teams have given you a combined score of 34 out of 50.

01:08:57Pretty happy with that.

01:08:58Yeah.

01:08:59I'm doing the maths in my head.

01:09:00That averages around about seven.

01:09:02I think it was a fair score.

01:09:04And now it's our turn.

01:09:07We'll score each dish out of 10.

01:09:11Danielle and Marco,

01:09:13you served a spicy ahi tuna on crispy rice.

01:09:17I think it was a great little number to start.

01:09:20They're really refreshing.

01:09:22Love the crispy rice.

01:09:24The rice was crispy.

01:09:25It was soft inside,

01:09:27which is exactly what we're looking for.

01:09:29I love the way you cut the tuna.

01:09:31It was like big enough so you could chew on it.

01:09:33Great texture.

01:09:34Love the creamy dressing that you had on there.

01:09:38I thought it was a great dish to start.

01:09:40The tuna, I felt,

01:09:42we sort of went a little bit of style over substance.

01:09:45But I think a lot more tuna,

01:09:47with a little bit more dressing,

01:09:48a little bit more heat.

01:09:49But overall, a great start to the meal.

01:09:52For your entree tonight,

01:09:53I score you a seven.

01:09:58The score I'm giving you for your entree

01:10:00is an eight.

01:10:06Yeah!

01:10:07Hey, wow.

01:10:08I'm stoked with an eight for that.

01:10:10Four main course who served us a slow roasted pork belly

01:10:14with ginger and soy noodles.

01:10:17What a delicious main course.

01:10:19The pork was done amazingly.

01:10:22Beautiful, thin, crispy, crackling over the top.

01:10:26Pork belly, moist, skin, crisp.

01:10:31Noodles, a little bit clumpy,

01:10:33but overall,

01:10:34put a smile on my face.

01:10:37And it was a great dish.

01:10:38Thank you, guys.

01:10:39So for your main course tonight,

01:10:43I score you an eight.

01:10:47Another eight.

01:10:48We're doing well.

01:10:49The score I'm giving you for your main course

01:10:51is a nine.

01:10:55Nine out of ten,

01:10:56that's really good.

01:10:58I think the Meat Masters titles

01:11:00may be going to be given to Marco now.

01:11:03For dessert,

01:11:06miso brownie

01:11:08with sesame ice cream

01:11:10and miso caramel sauce.

01:11:12It's a classic combination.

01:11:14The ice cream,

01:11:15I like,

01:11:16I love the sesame in the ice cream.

01:11:18The brownie, oozy,

01:11:19chocolatey.

01:11:20The miso caramel sauce

01:11:22brought it all together,

01:11:23that little bit of saltiness.

01:11:25I would have hit it with the miso

01:11:26a little bit stronger next time.

01:11:28But bloody hell.

01:11:30I think the brownie is delicious.

01:11:36Yay.

01:11:37It was just nasty,

01:11:39crisp over the top,

01:11:40really gooey and fudgy in the middle.

01:11:43And the addition of this miso caramel sauce

01:11:46was absolutely delicious.

01:11:49I could eat that all night.

01:11:53I would say an excellent finish

01:11:55to a good menu.

01:11:57Richard, that's awesome.

01:11:58Thank you so much.

01:12:01So, for your dessert tonight,

01:12:03I score you

01:12:05a nine.

01:12:08The scum giving you

01:12:09for your dessert

01:12:11is also a nine.

01:12:15Woo!

01:12:17Oh my God!

01:12:19No way.

01:12:21That gives you

01:12:22a grand total score of

01:12:2584.

01:12:2684.

01:12:27Thank you, appreciate it.

01:12:29Thanks guys.

01:12:30Oh my gosh, I am stoked.

01:12:33We really dreamed it into reality.

01:12:35That's what we were aiming for.

01:12:36Amazing.

01:12:37What an end to the nine.

01:12:3984 has topped all the scores

01:12:41we've had so far.

01:12:43So, well done.

01:12:44Appreciate it.

01:12:47We're definitely the ones to watch from here.

01:12:48Yeah.

01:12:49Well, you've set the bar for the rest of the table,

01:12:52which is fantastic.

01:12:53So, he's gonna push the OGs

01:12:55and he's gonna push the gatecrushes

01:12:58equally, I believe.

01:13:02With a score of 84,

01:13:04Danielle and Marco

01:13:05have now set the bar for round two

01:13:08and sit at the top of the leaderboard.

01:13:11There are five more teams

01:13:12to cook in this round.

01:13:15Where are we going next, my friend?

01:13:17We're due some redemption, I think.

01:13:19Maria and Bailey, you're up next.

01:13:25Bailey, we've got this.

01:13:29This is redemption time for us.

01:13:31We wish you best of luck.

01:13:34We're coming in hot.

01:13:35We're coming in strong.

01:13:36Oh, what a thought.

01:13:37I can't believe that our biggest competition

01:13:39right now is a gatecrasher.

01:13:42However, Wester, we're gonna win.

01:13:44Love it.

01:13:45Let's go.

01:13:47Next time, we're back in Adelaide

01:13:54with OG team Maria and Bailey's

01:13:57Second Chance Cook.

01:13:59Our chance to redeem ourselves.

01:14:01We are more prepared this time.

01:14:03We have exactly what it takes

01:14:05to knock the gatecrashers

01:14:06out of the competition.

01:14:07But...

01:14:08Love it what you're doing here.

01:14:09Good luck.

01:14:10With a jam-packed menu.

01:14:14How about we add an extra element

01:14:16to our main...

01:14:18These are important things.

01:14:19We have different things,

01:14:21we have different things back in age.

01:14:23We have different ways,

01:14:25meaning we are in function.

01:14:26And we have different things like

01:14:27to our main.

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