My Kitchen Rules Season 15 Episode 13

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Transcript

00:00:00Previously, after two rounds of instant restaurants,

00:00:06nine teams of home cooks became seven,

00:00:10including Anne and Marie and Justin and Will,

00:00:14who were fast-tracked through the competition.

00:00:17We're ready to roll.

00:00:18Yeah.

00:00:19Tonight, the competition steps up a gear

00:00:23as the teams enter Kitchen HQ for the very first time.

00:00:28Oh, my God.

00:00:29We have a one-in-seven chance to win MKR,

00:00:32and seven's my favourite number, so that's a lucky sign.

00:00:35But first, they will have to survive the Pick a Fridge Challenge.

00:00:41Surprise!

00:00:42No!

00:00:43We got stitched up.

00:00:45Teams go head-to-head.

00:00:47Smells like elimination.

00:00:49Smells like victory, babes.

00:00:51In their toughest challenge yet.

00:00:53The pressure is on!

00:00:55Look, I don't need that hecticness.

00:00:57Not looking good, bruv.

00:00:58Not looking good.

00:00:59Come on!

00:01:00One minute!

00:01:01Baby, baby, baby!

00:01:02More, more!

00:01:03Before critiquing each other's food at the tasting table.

00:01:07Finally, I can tell everyone what I think to their face.

00:01:10I'm hoping that's not all you've got in your arsenal.

00:01:13Bro, what are you doing?

00:01:14I don't really like it, personally.

00:01:16I think it's just a garnish on top.

00:01:18I don't really care about Mark's opinion.

00:01:22Which two teams will face the elimination cook-off?

00:01:26I just want them to rip the band-aid off.

00:01:29I hope it's not us.

00:01:30Ahhhhhhhhhhhhhhhhh!

00:01:44Oh my God!

00:01:55The Logan Bogans have made it to HQ, the other teams definitely didn't think we were going

00:02:02to make it this far but it just feels so good to be here.

00:02:04And to prove everyone wrong.

00:02:05Oh my god.

00:02:06Look at this.

00:02:07Oh wow.

00:02:08It was good.

00:02:09Yeah, it's good to be back.

00:02:10Oi, Buzz.

00:02:11Buzz, it's the real sidebar.

00:02:14We topped the first round of Instant Restaurants, which meant that we could skip the second round

00:02:18and now we're here at HQ.

00:02:19I'm super pumped.

00:02:20Now the competition has really begun.

00:02:22Mum, quick.

00:02:23Oh, are you crying?

00:02:25I have been watching this show for 15 years now.

00:02:30You feel me?

00:02:31Yeah.

00:02:32Oh my gosh.

00:02:33Oh my gosh.

00:02:34This is my station.

00:02:35This is like, ooh.

00:02:36This is nice, isn't it?

00:02:38Oh my god.

00:02:39This is me?

00:02:40What?

00:02:41Honestly, it's been a dramatic journey to get here.

00:02:44It's like a real kitchen.

00:02:45It is a real kitchen.

00:02:47But we're still here, baby.

00:02:49Hey, mate, Justin.

00:02:50How are you?

00:02:51The competition has definitely gone up a level now.

00:02:54We've got two teams that scored really well.

00:02:56They've had a break.

00:02:57So they're definitely going to be big threats coming in.

00:02:59We're excited.

00:03:00Yeah, we're pumped.

00:03:01We're pumped.

00:03:02We're pumped.

00:03:03Good evening, Moscow.

00:03:06Good evening, everybody.

00:03:15Welcome to Kitchen Headquarters.

00:03:19All of you want the same thing.

00:03:23To win the title of my Kitchen Rules Champions and $100,000 to take home.

00:03:33That's so good, that's so good.

00:03:37We have a one in seven chance to win MKR

00:03:40and seven's my favourite number, so that's a lucky sign.

00:03:44Justin and Will, welcome back, boys.

00:03:47Hey, boys.

00:03:48Straight through to Kitchen Headquarters, you're looking very relaxed.

00:03:52No, no, we're not relaxed at all.

00:03:54You missed some amazing fields, you got some tough competition.

00:03:58I hope you practised.

00:04:00We got a fair bit of practising,

00:04:01even though the kids were nipping at our heels.

00:04:04So you topped your group with a total of 79.

00:04:08But here is a fun fact.

00:04:11All the gay crushers here beat your score.

00:04:17Mark and Tan, what did you get?

00:04:1980.

00:04:19Daniel and Marco?

00:04:21We got 84, which was amazing

00:04:22because it was much higher than everyone else.

00:04:26There's a new dog in town.

00:04:28We definitely have something to prove today.

00:04:33We've gone away for a couple of weeks, we've practised,

00:04:36and we've wanted to keep that position as top dogs,

00:04:39so we're ready to deliver.

00:04:41Yeah.

00:04:41We promised the winner of each round an advantage.

00:04:48Daniel and Marco,

00:04:49as the highest scoring team overall with 84,

00:04:53your amazing meal in your own kitchen

00:04:55has given you

00:04:57the day of cooking in our kitchen.

00:05:01It's such an advantage getting to watch everyone from the sidelines,

00:05:09so we're just really wanting to see every team's dynamic.

00:05:12Yeah, and also maybe finding out

00:05:14where everything is located in the kitchen.

00:05:16That's right.

00:05:19Let's get into it.

00:05:20Today you'll be cooking in two rounds.

00:05:23Three teams in round one,

00:05:25cooking a main,

00:05:25and three teams in round two,

00:05:28cooking a dessert.

00:05:30The two weakest teams

00:05:32will face each other

00:05:34in an upcoming elimination cook-off.

00:05:38Great!

00:05:40Oh my God.

00:05:42It's so scary.

00:05:44But it gives me motivation

00:05:45to make sure that we're not in that bottom two.

00:05:48Justin and Will.

00:05:50Yes, sir.

00:05:51You topscored the first instant restaurant round,

00:05:54earning yourself.

00:05:55An advantage.

00:05:58You get to choose

00:05:59which course

00:06:01you

00:06:02and every other team

00:06:04will be cooking.

00:06:09That's a flippin' big advantage

00:06:11because we're good at dessert.

00:06:13But we are known for our mains.

00:06:16And they could use that against us.

00:06:17They could.

00:06:18Yes, not looking forward to this one.

00:06:20We could be in trouble.

00:06:21Mmm.

00:06:24Why don't you take a step back

00:06:26and have a little moment to strategize.

00:06:29This is an important decision for us.

00:06:30There will be strategy in it

00:06:31based on what we saw

00:06:32in the first round of instant restaurants.

00:06:33What do you reckon

00:06:34look like a lot of pain

00:06:35of

00:06:36Lola and Lil.

00:06:37Yeah, yeah.

00:06:38Ennis.

00:06:39Ennis.

00:06:39The other three.

00:06:40Desserts.

00:06:41Raleigh's amazing at desserts

00:06:43and

00:06:44Lola and Lil,

00:06:45I feel like Lola is more geared towards desserts

00:06:47so

00:06:48they're both doing mains tonight.

00:06:50It's an opportunity for them to grow.

00:06:53Okay, Justin and Will,

00:06:54we'll start with you guys.

00:06:55What are you cooking?

00:06:56We'll be cooking a main.

00:06:58That's surprising.

00:07:00I think it's our strong point,

00:07:02to be honest.

00:07:03Slightly above dessert.

00:07:04Just slightly.

00:07:06All right.

00:07:08Who's next to cook a main course?

00:07:11Lola and Lil.

00:07:12Lola and Lil.

00:07:13Ah.

00:07:13You happy with that, ladies?

00:07:14Yeah.

00:07:15Yeah, I'm happy with that.

00:07:16Okay, so

00:07:18who's the last team to cook main course?

00:07:22Michael and Riley.

00:07:23Yes!

00:07:25We got it.

00:07:28Riley doesn't look so happy, hey?

00:07:30Well, like, obviously,

00:07:32we've always got high scores and all desserts

00:07:33so I was hoping to do dessert.

00:07:34Well, I think it gives us a great opportunity

00:07:36to show these guys

00:07:39that they picked the wrong team

00:07:40to go head-to-head with.

00:07:42I feel completely fine

00:07:43because I'm the meat master

00:07:45that way I can showcase my skills

00:07:47and who knows,

00:07:49there might be a 10 up my sleeve.

00:07:50I feel sick.

00:07:52So that means

00:07:52Anne and Marie,

00:07:54Mark and 10,

00:07:55Marie and Bailey,

00:07:56you will be serving up desserts.

00:07:58No!

00:07:59We got stitched up!

00:08:00We got stitched!

00:08:01They've given us dessert deliberately.

00:08:03They wanted to showcase their strength,

00:08:05which is main's.

00:08:05And that's cool,

00:08:06but it's an honour.

00:08:07They clearly think we're competition.

00:08:08Yeah!

00:08:08Alright, dessert teams

00:08:12and safe team,

00:08:14Daniel and Marco,

00:08:14head up to the mezzanine.

00:08:16Let's go!

00:08:17Thank you, guys!

00:08:19I'm so excited

00:08:21to be watching

00:08:21the meat master

00:08:23in action.

00:08:24The pressure's on, buddy.

00:08:25Especially with us

00:08:26standing right behind him,

00:08:27watching him.

00:08:28All right,

00:08:34let's see what you're up against.

00:08:36Did someone say

00:08:38pick a fridge?

00:08:39Yes!

00:08:40Oh!

00:08:42Ah!

00:08:44The rules are simple.

00:08:47Three fridges

00:08:47for your lucky dip.

00:08:49Or

00:08:49for some

00:08:50unlucky dip.

00:08:53Inside each fridge,

00:08:54there's an ingredient

00:08:55that needs to be

00:08:56the focal point

00:08:57of a great mane.

00:08:59What's in them?

00:09:01Chicken,

00:09:02lamb,

00:09:03and

00:09:04offal.

00:09:07Oh, God.

00:09:09I would hate

00:09:10to get the offal fridge.

00:09:12Yeah.

00:09:12Well, the last time

00:09:13I looked at offal,

00:09:14I was gagging

00:09:15while I was eating it,

00:09:16so...

00:09:17Yeah.

00:09:18That's offal!

00:09:21So let's find out

00:09:22what you will be

00:09:24cooking with.

00:09:27Justin and Will,

00:09:28go ahead and pick a fridge.

00:09:29Oh, my God.

00:09:31Oh, my God.

00:09:32Oh, my God.

00:09:33Yeah, that one.

00:09:34Oh.

00:09:35Oh.

00:09:36We have a 33.333% chance

00:09:39of picking something

00:09:40that we don't really

00:09:41want to cook.

00:09:42I think offal

00:09:43would be

00:09:43our less preferred option.

00:09:47All right, gents,

00:09:47open your fridge.

00:09:49Oh.

00:09:50Oh.

00:09:51Let's have a look.

00:09:52Yeah.

00:09:57Okay.

00:09:58Lamb.

00:09:59Bye.

00:10:00Beautiful.

00:10:02You excited?

00:10:03Yeah, we're happy with lamb.

00:10:04Yeah.

00:10:04Feeling confident

00:10:05with the lamb.

00:10:06We know what we can deliver

00:10:07and we know the flavours

00:10:08that come with this.

00:10:09I think that's exciting

00:10:10for us.

00:10:10Michael and Riley,

00:10:12it's your time next.

00:10:13Obviously,

00:10:14we've got

00:10:15the meat master,

00:10:16so it doesn't matter

00:10:17what fridge you pick.

00:10:18Any meat,

00:10:19I'll master it.

00:10:20You did cook offal before.

00:10:21Yes.

00:10:22He got a tongue.

00:10:23What score did he get, Mark?

00:10:25Got a three.

00:10:27Just refreshing, sorry.

00:10:29God forbid

00:10:29if we get offal,

00:10:31we've had

00:10:31a very bad experience

00:10:33with our tongue

00:10:34in the first incident restaurant

00:10:35where we didn't nail it,

00:10:37so...

00:10:38The tongue was fine.

00:10:39It was just the sides.

00:10:42Choose your fridge.

00:10:43We choose this fridge.

00:10:45Okay.

00:10:46Hopefully,

00:10:47they get offal,

00:10:48but I'm a bit nervous.

00:10:50Yeah.

00:10:51All right, guys,

00:10:52open your fridge.

00:10:56Offal.

00:10:56We got offal.

00:10:58Bow, bow.

00:10:59Good, good.

00:11:00I think we've got

00:11:01a competition on our hands.

00:11:02Yes, very exciting.

00:11:03Yeah.

00:11:03I can see the tongue

00:11:04in the fridge.

00:11:05Am I going to go

00:11:06for redemption?

00:11:07No.

00:11:09No, I guess

00:11:10boss is telling me

00:11:11I'm not cooking tongue.

00:11:12Lola and Lil,

00:11:13you've got chicken.

00:11:14Go ahead

00:11:15and open your fridge.

00:11:16Ready?

00:11:16One, two, three.

00:11:17Surprise!

00:11:17Yummy!

00:11:20Yum!

00:11:21Just a lot more pressure

00:11:22because...

00:11:23There's nowhere

00:11:23to really hide with chicken.

00:11:25We need to come up

00:11:25with a recipe

00:11:26that's going to blow

00:11:26everyone out of the water.

00:11:27Yep.

00:11:28Good-looking chicken.

00:11:31Pippa!

00:11:32Teams,

00:11:33at the end

00:11:34of this main course,

00:11:36the cooks

00:11:36will join us

00:11:37at the dinner table

00:11:38to taste

00:11:39each other's dishes.

00:11:41Oh!

00:11:43That's going to be amazing.

00:11:45Finally,

00:11:45I can tell everyone

00:11:46what I think

00:11:47to their face.

00:11:50Teams,

00:11:51you have

00:11:5190 minutes.

00:11:53The storeroom

00:11:54is open

00:11:54with everything else

00:11:56you can possibly need

00:11:57to complete

00:11:58your dish.

00:11:59We want

00:12:00something

00:12:01extraordinary.

00:12:03Best of luck.

00:12:04All right.

00:12:05April's on.

00:12:06Yeah, get in there.

00:12:07Good, guys.

00:12:07Look!

00:12:08Okay.

00:12:08You're open.

00:12:09All right,

00:12:09what are we thinking?

00:12:10So we've got lamb?

00:12:11All right,

00:12:11let me do a curry, man.

00:12:12Cricket?

00:12:13Yeah.

00:12:13Chicken thigh?

00:12:14Yes.

00:12:14Chicken thigh all the way.

00:12:16Yeah, perfect.

00:12:16A nice creamy,

00:12:17almost pate-style

00:12:19chicken liver.

00:12:20Yep.

00:12:20Okay, all right.

00:12:21And then we'll do

00:12:21a freshly baked bread.

00:12:24Your tongue

00:12:24starts now.

00:12:30Let's go.

00:12:31Get in there.

00:12:32All right.

00:12:32Let's go.

00:12:33Let's go.

00:12:33All right,

00:12:41we need some flour.

00:12:42Oh, my goodness.

00:12:43With the potential

00:12:44of going to elimination

00:12:45cook-off,

00:12:46like, this is

00:12:46a very stressful

00:12:47challenge.

00:12:48It's freaking smooth

00:12:49bacon.

00:12:50How much is in here?

00:12:51200 grams.

00:12:53These fresh ingredients

00:12:54from Woolies,

00:12:55they look the bomb.

00:12:56And if they look the bomb,

00:12:57the curry's gonna be bomb.

00:12:58Oh, yeah.

00:12:58Coriander seeds.

00:13:01First challenge in HQ.

00:13:03I don't think I've ever

00:13:04done anything like this before

00:13:06with a time limit.

00:13:07It's depression.

00:13:08It hasn't been there before.

00:13:09It's definitely there.

00:13:11100%.

00:13:11Ten times more now.

00:13:14Let's go.

00:13:15Oh, my God.

00:13:16That was quick, Michael.

00:13:18It is time for the meat master's shine

00:13:21on the big stage.

00:13:23All right.

00:13:23I've decided to take on

00:13:25head chef in the kitchen today.

00:13:27Well, one, because...

00:13:28No, I've given you head chef.

00:13:30You haven't taken it.

00:13:31I've given it to you.

00:13:32Carry on.

00:13:33I've been granted

00:13:33head chef position

00:13:34in the kitchen today.

00:13:36All right, so right now,

00:13:37I'm gonna slice up

00:13:38some chicken liver.

00:13:39Today, we're gonna be cooking

00:13:40Tuscan-style chicken liver

00:13:42velouté with rustic toast.

00:13:45It's just gonna be

00:13:45chicken liver and sauce,

00:13:47essentially.

00:13:47I just love the texture

00:13:49of liver

00:13:50under my fingers.

00:13:52Ew, what the hell?

00:13:53It just glides through it.

00:13:54It's a delicious meat

00:13:56when cooked correctly.

00:13:58Let's be real.

00:13:58Chicken liver is, like,

00:13:59it's pretty off-putting,

00:14:01so you need to cook it correctly

00:14:03because it can be very rich

00:14:04and very strong

00:14:05and very overpowering.

00:14:07Like, it's a lot more difficult

00:14:08to work.

00:14:10I'm not the meat master,

00:14:11so I'm gonna stay in my lane

00:14:12and I'm gonna make us

00:14:14some banging bread

00:14:15to go with the star of the show.

00:14:16We've decided to bake a bread

00:14:18because the bread is just

00:14:19gonna be able to soak up

00:14:20all the juices

00:14:21and it's just, dare I say,

00:14:24the perfect pair.

00:14:26I don't know which chicken

00:14:26this one came from.

00:14:27That's a big liver.

00:14:28Maybe a mongoose.

00:14:30Mark and Riley.

00:14:31Yes, Mark?

00:14:31Do you reckon, um,

00:14:32the bread or the, um,

00:14:34offal will be better?

00:14:36Um, I reckon that they're

00:14:37both gonna be tens.

00:14:38How are we feeling

00:14:39about them watching us up there?

00:14:41I don't mind.

00:14:41I'm thinking maybe Mark

00:14:42could learn a lesson or two.

00:14:43I can feel Mark

00:14:45breathing down my neck.

00:14:47He's looking at every move

00:14:48I make

00:14:48and he's waiting

00:14:49for me to slip up.

00:14:51Ooh, that's a bad bit.

00:14:53But the meat master

00:14:54doesn't make mistakes.

00:14:55I can't wait

00:14:56until you're cooking

00:14:57down here, babe.

00:14:58All right,

00:14:59I'm gonna get started

00:15:00on these potatoes.

00:15:01Yes, I'll prep

00:15:02these chicken skewers.

00:15:03For the main,

00:15:04we are making garlic,

00:15:05parmesan chicken skewers

00:15:06with potato bake.

00:15:07Who doesn't love

00:15:07a chicken skewer?

00:15:08We cook this all the time.

00:15:10We love it.

00:15:11It's full of flavour.

00:15:11How's that going, Lol?

00:15:13Yeah, I love peeling potatoes

00:15:15and I have to do 20 of them.

00:15:16What is this?

00:15:17You'll be right.

00:15:19You're doing well.

00:15:20As long as we get it

00:15:21all in on time,

00:15:21we'll be fine.

00:15:23The pressure is on.

00:15:24We've progressed

00:15:25each round in this competition

00:15:26so we are going to fight

00:15:27our hardest

00:15:28and give it everything

00:15:29we have

00:15:30to not be in the

00:15:31elimination cook-off.

00:15:32It is insane

00:15:33to be here.

00:15:34How the hell

00:15:35are we in Kitchen HQ?

00:15:36I asked myself

00:15:37the same question.

00:15:38Well, Michael,

00:15:39we've proven you're wrong twice.

00:15:40We're excited

00:15:41to make it a third time

00:15:42so buckle up, buddy.

00:15:45Justin.

00:15:46Yeah, man.

00:15:46So once I combine this dough,

00:15:48I'll start the sambar.

00:15:49Yeah, done.

00:15:49Hey, Will.

00:15:50Yes.

00:15:51What are you guys cooking?

00:15:52Just a little bit of this,

00:15:53a little bit of that.

00:15:53Yeah, no, no.

00:15:55You're allowed to tell us

00:15:56it's not a secret.

00:15:57Hey, secret, man.

00:15:58For May and today,

00:15:59we're cooking

00:15:59a South African lamb curry

00:16:00with yellow rice,

00:16:02roti and sambar.

00:16:03It's got to have

00:16:04a lot of flavour

00:16:05and just knock

00:16:06the judges out of the park.

00:16:07This is a nice hot curry.

00:16:09It's a curry

00:16:10that I've pretty much

00:16:10grown up with.

00:16:12Like we...

00:16:12Wait, Mum used to make this?

00:16:13Yeah, man.

00:16:14Mum,

00:16:15Grandma,

00:16:16Dad.

00:16:17Crowd pleaser, I reckon.

00:16:19We've been given this advantage,

00:16:20so it is really important

00:16:22we deliver on this man

00:16:23because that would be

00:16:24so embarrassing

00:16:25us going up

00:16:25for elimination first.

00:16:27It would be like,

00:16:27bro, what are you doing?

00:16:28Just over 30 minutes gone

00:16:31and an hour to go.

00:16:33Man, I think that clock

00:16:34is on turbo already.

00:16:36Oh, you're kidding.

00:16:38So this is the first time

00:16:39these teams have cooked

00:16:40with a time limit.

00:16:41Hectic.

00:16:42No, not hectic.

00:16:43We need to get these in now.

00:16:44We need to get these in now.

00:16:46Lil and Lil

00:16:47are making chicken skewers

00:16:48and potato bake.

00:16:50Which usually takes

00:16:51about 40, 50 minutes

00:16:52to cook,

00:16:52so they really need

00:16:53to hustle, I think.

00:16:54Time is their enemy today.

00:16:56Lil, I need help with these

00:16:57so we ain't getting them done, babes.

00:16:59Yep.

00:16:59Our biggest worry

00:17:00is definitely that potato bake.

00:17:01Yep.

00:17:02There's a lot of potatoes.

00:17:04Yep.

00:17:07Hello, Lil.

00:17:08Yep.

00:17:08Those potatoes need to get

00:17:09to the oven, guys.

00:17:10Like, now.

00:17:11Like, they're not going to,

00:17:11you've got to get them in.

00:17:12You've got to, guys.

00:17:14We need them in here.

00:17:14Because don't get them.

00:17:15You don't want to, yeah.

00:17:16There's a lot more pressure

00:17:17with the clock running.

00:17:19Doing good.

00:17:20Don't worry.

00:17:20No, we're actually

00:17:21running out of time, dude.

00:17:21No, we're not.

00:17:22We've got 52 minutes

00:17:23and these take 45.

00:17:24Oh, just pour it in, girl.

00:17:26Oh, my God.

00:17:28She needs to hurry up.

00:17:29Those potatoes are not going to,

00:17:30they're not going to cook through.

00:17:32Oh.

00:17:32Come on, Lil.

00:17:33Get him in.

00:17:33Get him in the oven.

00:17:35Girl, just breathe.

00:17:36We really need to step up the game

00:17:38or we're going to elimination, basically.

00:17:41I reckon they're, like, struggling, eh?

00:17:42Just chill.

00:17:43It's okay.

00:17:44Breathe.

00:17:45It's okay.

00:17:46You're going to have a heart attack.

00:17:47Just breathe.

00:17:50Coming up...

00:17:51I know there's a lot of pressure

00:17:52on you girls,

00:17:53and you're shaking your locks.

00:17:54As emotions boil over...

00:17:56Lil, get him out.

00:17:57Get him out.

00:17:57The pressure of Kitchen HQ

00:17:59rocks one team.

00:18:01Oh, look at that.

00:18:02I think the Logan Bogans

00:18:03might be going back to Logan.

00:18:05And at the table,

00:18:07Michael doesn't hold his tongue.

00:18:10It's just not

00:18:11a competition-worthy dish.

00:18:13Pretty rich coming from

00:18:14the meat master

00:18:15who has a mast in meat,

00:18:17so he's a no-chick pony.

00:18:19It's kind of simple.

00:18:20And chicken skewers and...

00:18:22That's simple as well.

00:18:23That's simple.

00:18:24Oh, okay.

00:18:25And later...

00:18:26Banana.

00:18:27Berries.

00:18:28The dessert fridge from hell.

00:18:31And bacon.

00:18:34You don't cook bacon dessert?

00:18:36No.

00:18:36The worst fridge you'd want to pick

00:18:38is the bacon.

00:18:39I mean, how often

00:18:40do you have a bacon

00:18:41in a dessert?

00:18:42God.

00:18:43It's the pick-a-fridge challenge

00:18:54and three teams

00:18:55are cooking mates.

00:18:57How was the flavours

00:18:57with the curry?

00:18:58It's going to be

00:18:58an absolute flavour bomb, man.

00:19:00Is it hot?

00:19:00You can add a little bit

00:19:01more cayenne now,

00:19:02I reckon, well.

00:19:03I love this challenge.

00:19:04It's dreaded for them,

00:19:06but we love it.

00:19:06It's a real test

00:19:07of how good you are

00:19:08as a cook,

00:19:09just on the fly

00:19:10to cook something

00:19:11from a fridge

00:19:11you weren't expecting.

00:19:13So Lol and Lil

00:19:15got chicken.

00:19:16Justin and Will

00:19:17got lamb.

00:19:19I'm going to keep

00:19:19that lid off

00:19:20and let it reduce now.

00:19:21And Michael and Riley

00:19:23got off.

00:19:24Oh, this is looking good, Riley.

00:19:25Everyone's getting a lesson

00:19:26from the meat master right now.

00:19:27This is how you cook liver.

00:19:28So far, we've seen

00:19:29all the teams cooking

00:19:30in their own kitchen,

00:19:31but this kitchen

00:19:32is a different

00:19:33kettle of fish.

00:19:34So they've got to

00:19:35bring their head game.

00:19:38I swear this cloth

00:19:39goes faster.

00:19:40This cooks 45

00:19:41so we need to get them

00:19:42in now, dude.

00:19:43Get in the oven.

00:19:44I feel like that

00:19:44needs more cheese.

00:19:45It is not looking good.

00:19:46We are running out of time

00:19:47to cook the potato bake.

00:19:48Come on, girls.

00:19:49You're nearly there.

00:19:50Good job.

00:19:50Get them in the oven.

00:19:51Yeah, get them, Lol.

00:19:52Good job, Lol.

00:19:53Good job.

00:19:54Just dump it in there, guys.

00:19:55Just dump it in there, girls.

00:19:56Make a mess.

00:19:57Just get them in there.

00:19:58Yeah, they need to cook.

00:19:59Are you covering them

00:20:00individually?

00:20:01No.

00:20:03No time.

00:20:04Eddie's going to be

00:20:05down to the wire

00:20:06with them.

00:20:07They're going to have

00:20:07to pull them out,

00:20:08honestly, last minute.

00:20:09Come on, girls.

00:20:10And even then.

00:20:11We don't know.

00:20:12Then I don't know.

00:20:13It's going to be like this.

00:20:14If they're going to be

00:20:14cooked in time.

00:20:15Good.

00:20:16Come on.

00:20:16Yay.

00:20:17That's it, Lol.

00:20:18Let's go.

00:20:19Get them in.

00:20:20Come on.

00:20:20This has put us

00:20:21in a really vulnerable

00:20:22position.

00:20:23If the potatoes

00:20:23are not cooked,

00:20:25that's the worst

00:20:25kind of potato bake

00:20:26you can get, really.

00:20:26Ready?

00:20:27Okay.

00:20:27Yep.

00:20:28And if it's not perfect,

00:20:29we might be going

00:20:30into elimination.

00:20:31Yay!

00:20:31Good, guys.

00:20:32Yay, man.

00:20:33We're going to go,

00:20:33halfway.

00:20:34Where's my applause?

00:20:36There's an applause

00:20:36for Lola and Lil.

00:20:37Yay, Michael.

00:20:39That's great stirring

00:20:40over there, mate.

00:20:41Yeah.

00:20:42All right, Riley,

00:20:43how's the bread looking?

00:20:44They just need to proof

00:20:45for five more minutes

00:20:46just to get some more

00:20:46height, and then we can

00:20:47chuck them in the oven,

00:20:48and then hopefully...

00:20:49Is the oven preheated?

00:20:50Yep.

00:20:50To 220?

00:20:52Yep.

00:20:52I'm feeling pressure

00:20:53with the bread

00:20:54because it's the only

00:20:54side accompanying our main.

00:20:56Like, I've definitely

00:20:57cooked bread

00:20:58in a smaller time frame,

00:20:59but proofing

00:21:00and activating yeast

00:21:01depends on how warm

00:21:02the environment is.

00:21:03Do you think we should

00:21:04have discussed this

00:21:04prior to choosing the bread?

00:21:07Michael and Riley

00:21:08are cooking

00:21:09Tuscan-style

00:21:10chicken liver velouté

00:21:12with a rustic toast.

00:21:14Yes, please.

00:21:15Two of those, you might.

00:21:16So, Michael

00:21:16is taking the smallest

00:21:18piece of waffle,

00:21:18which is the chicken liver,

00:21:19and he's cutting it

00:21:20really small,

00:21:22which is quite worrying,

00:21:23I think.

00:21:23Yeah, because the smaller

00:21:24it is, there's no chance

00:21:25you've got to overcook it.

00:21:27Yeah.

00:21:27Oh, look at that.

00:21:28You know what else

00:21:29it needs is texture.

00:21:30Yes.

00:21:30Because they're quite soft.

00:21:32Riley, it's really saucy.

00:21:34All right.

00:21:34Are you happy

00:21:35with that consistency?

00:21:36Yeah.

00:21:36I'm going to get these

00:21:37on the skewer now,

00:21:38Lil, okay?

00:21:38Yeah.

00:21:40So, Lola and Lil

00:21:40are cooking garlic

00:21:42and parmesan chicken skewers

00:21:43with potato bake.

00:21:45Like that, Lil?

00:21:46Yeah, that's perfect.

00:21:47Go, go, go.

00:21:47One more.

00:21:48One more.

00:21:49Just go, go, go.

00:21:50Yep.

00:21:50Like that?

00:21:51Yeah, yeah, yeah, yeah.

00:21:51Or one more on it?

00:21:53Whatever.

00:21:53Let's hope that chicken

00:21:54skewer is full of flavor,

00:21:56like really well seasoned,

00:21:57a little bit of spice,

00:21:58bit of char.

00:21:59But it needs to be elevated.

00:22:00It's first day

00:22:02in kitchen headquarters.

00:22:03They'll soon realize

00:22:04it was great for the last round,

00:22:06but now you need to lift it.

00:22:07That's perfect.

00:22:09And one more.

00:22:09One more then.

00:22:10One more.

00:22:11Well, they're quite quiet over there.

00:22:13I thought they were a little bit

00:22:14stressed to start off with.

00:22:15Yeah.

00:22:16Justine and Will

00:22:16are making

00:22:17South African lamb curry

00:22:19with yellow rice,

00:22:21roti,

00:22:21and sambal.

00:22:23So this sambal

00:22:24needs chili.

00:22:25So we've got habanero here.

00:22:26I'm going to add

00:22:27little by little.

00:22:28Habanero is hot.

00:22:29I know your taste buds

00:22:30are hectic.

00:22:31I don't need that hecticness.

00:22:32I've got chili blinkers.

00:22:33I'm sorry.

00:22:34A lot going on there.

00:22:35Strong flavors.

00:22:37Yeah.

00:22:37I don't think you need

00:22:38a sambal

00:22:39when you've already

00:22:40got a curry.

00:22:41So putting the two together,

00:22:42I just hope it's going to work.

00:22:44Taste this.

00:22:45That's with the lamb too.

00:22:46I can smell the boy's curry

00:22:49from here.

00:22:50Yeah.

00:22:51Definitely two to watch out for.

00:22:52I think especially

00:22:53because they've chosen maize

00:22:54because they know

00:22:55that they're going to be good at it.

00:23:0230 minutes remaining.

00:23:04Pick up the pace.

00:23:05Come on.

00:23:10Come on, guys.

00:23:11All right.

00:23:11I'm putting this bread

00:23:12in the oven now.

00:23:13Yeah.

00:23:13It's go time.

00:23:15Now or never.

00:23:16The bread still

00:23:17hasn't finished proofing yet.

00:23:19Obviously, the longer you leave it,

00:23:21the more fluffier your bread.

00:23:22But we're fighting

00:23:23against the clock

00:23:24and I need to get it in

00:23:25because there's no option

00:23:27of serving raw bread

00:23:28or no bread at all.

00:23:30I don't care about proofing.

00:23:31Proof this, proof that.

00:23:32Get that bread in the oven.

00:23:33Let's do it.

00:23:35This is hectic.

00:23:36I'm shaking.

00:23:37I can't even skewer these.

00:23:39We have potato bake

00:23:40in the oven.

00:23:41But the chicken skewers

00:23:42have definitely been neglected.

00:23:44We're running out of time

00:23:45and the emotional

00:23:46and mental stress

00:23:47is literally coming out

00:23:48of me physically.

00:23:49Like, I'm shaking

00:23:49like a leaf.

00:23:51Oh, that smells good here.

00:23:53I've been watching you

00:23:55and you're shaking a lot.

00:23:56Can I show you something?

00:23:59Yeah, please do.

00:24:00If you put your chicken

00:24:01on your chopping board

00:24:02like this,

00:24:03sits and then you go in.

00:24:04Stabs through.

00:24:05Yeah.

00:24:06I know there's a lot

00:24:07of pressure on you girls.

00:24:09You've got something

00:24:09to prove.

00:24:10Yeah.

00:24:11But can you just

00:24:11shake it off?

00:24:12Yeah.

00:24:12Okay, let's go.

00:24:13Let's go.

00:24:13Shake it.

00:24:18Yeah, it was so good.

00:24:19It's so good.

00:24:20Oh, Gavine.

00:24:22Good job.

00:24:24So grateful

00:24:25he came over

00:24:26and did that.

00:24:26I do feel a little bit lighter.

00:24:28Still stressed,

00:24:29but much better.

00:24:29There's 20 minutes left.

00:24:37The pressure is on.

00:24:38Come on, move it.

00:24:44All right, Will and Justin,

00:24:46how would it feel

00:24:47if you went into elimination?

00:24:48Let us know.

00:24:51Well, I'm starting to cook.

00:24:52Good.

00:24:53I'm just mandolining

00:24:54the radishes for the salad

00:24:55and then I'm going to get

00:24:57the lemon vinaigrette done.

00:24:58And it takes two seconds

00:24:59to whip together.

00:25:00Perfect.

00:25:02Michael and Riley,

00:25:03smell that chicken.

00:25:04That smells really good.

00:25:06Oh.

00:25:07Smells like elimination,

00:25:09but that's okay.

00:25:09Smells like victory, babes.

00:25:15Riley looks stressed

00:25:16over there, eh?

00:25:16I reckon they're right away.

00:25:18All right, Riley,

00:25:19where are we at?

00:25:20Um, not looking good, Rob.

00:25:22Not looking good.

00:25:22Not looking good?

00:25:23What's not looking good, Riley?

00:25:24Um, the bread.

00:25:26So the bread's not looking good?

00:25:28No.

00:25:28I think they just need

00:25:29an extra 10 minutes,

00:25:30but we still need to slice it

00:25:32and then toast it.

00:25:33And we're running out of time.

00:25:35It just needs time.

00:25:36That's all it needs is time.

00:25:37We just need them in there

00:25:38as long as possible.

00:25:39Oh, my God,

00:25:39I feel so bad for Riley.

00:25:41That's actually going to go

00:25:42straight to the wire.

00:25:44She has the potential

00:25:44of that being doughy.

00:25:46If you nail this bread,

00:25:47all I know is the clock's ticking

00:25:49and we might be going

00:25:50to an elimination cook-off

00:25:52over some bread.

00:25:53Five minutes left on the clock.

00:26:09Come on!

00:26:10Let's go!

00:26:10Come on!

00:26:12You got this!

00:26:17Well, they're looking good.

00:26:18They're getting a nice

00:26:19tar on the outside.

00:26:21And not dry.

00:26:22And not dry.

00:26:23No dry chicken here.

00:26:24It's the Pick a Fridge Challenge

00:26:26and one of these teams

00:26:27is going into

00:26:28the first elimination cook-off.

00:26:31There's so many

00:26:32different recipes you can do

00:26:33when you've got so much choice.

00:26:35There's lamb,

00:26:36chicken,

00:26:36and offal.

00:26:38The question is,

00:26:39are they going to deliver?

00:26:41Michael, Riley,

00:26:42how are you going

00:26:42with the offal?

00:26:43Amazing.

00:26:44Amazing, actually.

00:26:46The bread, however,

00:26:47is a bit not going well.

00:26:49There is no option

00:26:51of us not serving bread.

00:26:53Because it's the only side

00:26:54accompanying our main.

00:26:57That looks good.

00:26:58I don't think it's cod.

00:27:00But we can try.

00:27:01My only job today

00:27:02is making sure

00:27:03I get the bread right

00:27:04to accompany

00:27:05the chicken liver velouté.

00:27:06So it needs to be perfect.

00:27:08The bread looks good, Riley.

00:27:10Oh, my God.

00:27:11But the inside

00:27:12is still a bit doughy.

00:27:14It's not perfect,

00:27:15but as long as we get it toasted,

00:27:17we should be good.

00:27:18First cook in Kitchen HQ,

00:27:20elimination's on the line.

00:27:21I do not want to go home.

00:27:22Just relax.

00:27:24We're looking really good, okay?

00:27:25Yep.

00:27:26Everything's going well.

00:27:27I haven't worked this hard

00:27:28to just go home.

00:27:29We're not going

00:27:29on elimination, baby.

00:27:30Okay.

00:27:31Not with this dish.

00:27:32The meat master succeeds

00:27:33every time.

00:27:34What's going on

00:27:36with Lowell and Lil?

00:27:37What's going on, Lowell and Lil?

00:27:39Get those potatoes out.

00:27:40Are they ready, girls?

00:27:41Keep going the lemon vinegar out.

00:27:42Taste it.

00:27:43Honestly,

00:27:43I think it's going to come down

00:27:45to the wire with those two.

00:27:46They need to get it onto the plate

00:27:47and they don't have long.

00:27:48With the potato bake,

00:27:49it's not up to perfection

00:27:51that we like.

00:27:52And I'm not sure

00:27:52if it's fully cooked

00:27:53all the way through,

00:27:53but we're just hoping

00:27:54for the best at this point.

00:27:55You're doing great, girls.

00:27:57Look at that.

00:27:58It's beautiful.

00:27:59All right, teams.

00:28:00You've got two minutes left.

00:28:02That's it.

00:28:02Let's go.

00:28:03Come on.

00:28:04Oh, my God.

00:28:05Start plating, lol.

00:28:07How's the bread going, baby?

00:28:08Got to get it on the plate.

00:28:08I'm now the toastmaster.

00:28:10We're happy with the flavours.

00:28:12Just need to get this

00:28:12just, like, plated in time.

00:28:13Yeah.

00:28:14Yeah, that's it.

00:28:15Biggest concern for me

00:28:16is the heat of the curry.

00:28:17It can't be too spicy

00:28:19because the hero of the dish

00:28:20is the lamb.

00:28:21I reckon the star is my flowers.

00:28:24Come on, Riley.

00:28:25You got this.

00:28:25You got it, girls.

00:28:26Just a little bit, not much.

00:28:28Just get it on the plate, girls.

00:28:30Get it on the plate.

00:28:31Well, you're shaking.

00:28:33Because it's not what I wanted.

00:28:35One minute left on the clock.

00:28:36Come on.

00:28:42All right, Riley.

00:28:43We've got a minute.

00:28:44Come on, Riley.

00:28:45Keep it going.

00:28:46I need two, four, five.

00:28:47Five pieces of bread.

00:28:49I've got a minute.

00:28:49Go, go, go.

00:28:50Basing it.

00:28:59Boom, boom, boom.

00:29:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:29:12Step away from your benches.

00:29:14Good work, guys.

00:29:15Good work, guys.

00:29:21That was to the wire.

00:29:22Oh, man.

00:29:25Happy with that.

00:29:26Happy?

00:29:29I'm really proud of us.

00:29:30And we didn't even fight.

00:29:32Look at that.

00:29:33Woo!

00:29:34That was a lot.

00:29:35Oh, it's okay.

00:29:39Oh, it's okay.

00:29:39All right.

00:29:41Yeah.

00:29:42Just don't feel that confident.

00:29:44And it's just not a good way to start the first challenge in HQ, that's for sure.

00:29:49It's a lot.

00:29:50It's hard.

00:29:50It's really hard.

00:29:51So, this is all the adrenaline first challenge.

00:29:54It's all right.

00:29:54It didn't go the way we wanted.

00:29:55We plated.

00:29:56But we plated.

00:29:57It's not proud of us for that.

00:29:58We plated.

00:29:58Yeah.

00:29:59We did it.

00:29:59A whole heap of emotions.

00:30:01We did it.

00:30:02Well, there was passion.

00:30:04There was desire.

00:30:04There was hard work.

00:30:06Join us at the table for a tasting.

00:30:07Oh, my God.

00:30:19This is almost like we're back at an instant restaurant.

00:30:21I get to tell the table about my opinions.

00:30:25I speak straight from my heart and from my stomach.

00:30:29And I hope everyone else does the same thing.

00:30:34Well, that was a cracking first effort, Tims.

00:30:37I hope you're looking forward to a good meal and sharing your thoughts.

00:30:42You've all been confident in your opinions in the past.

00:30:47Now, let's see if you're still confident when you have to share them directly to the cooks.

00:30:53That's quite surreal, having the other teams judge your food direct to your base.

00:30:59Because we're not used to that.

00:31:01But ultimately, it's up to Manu and Colin.

00:31:04And hopefully, they are really happy with our dishes.

00:31:06Let's start with Justin and Will's South African lamb curry with yellow rice, roti and sambal.

00:31:22Thank you very much.

00:31:23So, we're really happy with our dishes.

00:31:29But hopefully, they're not going to be too spicy because it can't blow everyone's heads off.

00:31:35All right.

00:31:36And what do we think?

00:31:38Obviously, second curry main.

00:31:41So, I'm hoping that's not all you've got in your arsenal.

00:31:46That was a shot fart, by the way.

00:31:48Yeah.

00:31:50Pretty rich coming from the meat master who hasn't mastered meat, so he's a no-trick body.

00:31:56He's a one-trick donkey.

00:31:58Okay, well, it looks good.

00:32:01Let's see if it tastes good.

00:32:02Bon appétit.

00:32:02Yeah, that's spicy.

00:32:20I believe that this dish is nearly perfect.

00:32:30I'm honestly lost for words on how to critique it.

00:32:33The curry is absolutely delicious.

00:32:36The rice is cooked well.

00:32:38When you combine it all, it's a flavour explosion in your mouth.

00:32:41And I think you guys have nailed your curries.

00:32:43When you dip everything together, I think it's well-balanced.

00:32:47I love the spice.

00:32:48And I love it all together.

00:32:49I think it's really tasty.

00:32:50Yeah.

00:32:51That's really cool.

00:32:52Two good critiques.

00:32:53Yeah.

00:32:54Like, oh.

00:32:55You're perfect.

00:32:55I'll take that.

00:32:56Yeah, man.

00:32:57Well, let's move on to Roland Lill's.

00:33:02Garlic Parmesan chicken skews with potato bake.

00:33:13Thanks, mate.

00:33:16Thank you so much.

00:33:18Due to the time, the cook of the chicken's not what we wanted.

00:33:22We got undercooked potato bake.

00:33:24And the salad's chucked together.

00:33:25It's not looking good at all.

00:33:27I still have a little bit of hope.

00:33:29That's good.

00:33:30All right, let's start.

00:33:33I don't want to.

00:33:43No.

00:33:44It's not good, mate.

00:33:56Potato bake.

00:33:58Bit undercooked.

00:33:59I think you girls were very generous with your chicken portion.

00:34:11Mine was beautiful.

00:34:12It was pretty tender.

00:34:13Real, real tender.

00:34:14The potato bake, interesting combination, but it was almost cooked perfect.

00:34:19It was just slightly hard, but I think that was probably the best part of the dish for me.

00:34:24The chicken was cooked reasonable, but it wasn't extremely juicy.

00:34:30So, you know, it was all right.

00:34:33My chicken is cooked quite well.

00:34:35It's just like a lot of garlic for me.

00:34:37I feel like at Kitchen HQ, to present a chicken skewer, it's just not a competition-worthy dish.

00:34:45I think it's simple.

00:34:46It's not elevated.

00:34:47So, you would say lol and lil at this stage, compared to you, are on the bottom?

00:34:51I'm stoked right now.

00:34:52I'm, like, very happy, and I'm very confident that we're not going to be going into the elimination cook-off.

00:34:57Michael's been wrong twice before.

00:34:59Sick of him saying we're going to be on the bottom.

00:35:01And we're just over Michael speaking at this point, to be honest.

00:35:05Mm.

00:35:06So, now it's time for our last dish.

00:35:09Michael and Riley's Tuscan-style chicken liver velouté with rustic toast.

00:35:23Thanks, mate.

00:35:28The difficulty with offal is just the fact that it's not something that everyone loves.

00:35:33But, this liver dish is amazing.

00:35:53Let's just have the butter and the bread first.

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

00:36:08Mm-hmm.

00:36:09Mm-hmm.

00:36:09I, um, I really, I quite enjoyed that.

00:36:14Maybe the chicken livers could have been a little bit smaller, but this was, overall, that was, it was really yummy.

00:36:19I don't really have anything to base this off, but I don't really like it, personally.

00:36:25The bread, for me, was a little bit under.

00:36:28I guess it is kind of simple, too.

00:36:30And the chicken skewers and baked potato, wasn't it?

00:36:33No, as well, that's simple.

00:36:34Oh, good.

00:36:35Do they even know what chicken liver is or how to cook it?

00:36:39There's no way that their dish was better than ours.

00:36:43I think the Logan Bogans might be going back to Logan.

00:36:46So, between the chicken skewers and this dish, who should go to the elimination cooker?

00:36:54Michael and Riley should.

00:36:56I think ours had a bit more flavour.

00:36:58I'm super happy with how the chicken liver turned out.

00:37:03I think we absolutely nailed that.

00:37:04The bread's a little bit under, but you guys want flavour?

00:37:07That's flavour.

00:37:08I have no idea why Michael and Riley are being so happy, because that was disgusting.

00:37:16That was terrible.

00:37:19Well, teams, this was a very interesting first cook.

00:37:23Why don't you all take a break, while Connie and I work out which team will be the first

00:37:29in the elimination cook-off?

00:37:33Personally, we prefer our dish over Michael and Riley's.

00:37:36So, we got a 50-50 chance to go on the elimination.

00:37:40I'm feeling extremely nervous.

00:37:53Lola and Lil.

00:37:57Justin and Will.

00:37:59And Michael and Riley.

00:38:01You were the first teams to cook this year in Kitchen Headquarters.

00:38:05And it was the dreaded pick-up fridge challenge.

00:38:09But for one of you, all the effort wasn't good enough.

00:38:13And that team will be the first into the elimination cook-off.

00:38:18A little bit of nerves, especially after hearing the other team's feedback.

00:38:21Yeah.

00:38:21But it's obviously the judges that matter, and they can have a different opinion to the contestants

00:38:24who've seen it before.

00:38:25Yeah.

00:38:25But it's just a bit daunting.

00:38:29Justin and Will, you cooked South African lamb curry with yellow rice, roti and sambal.

00:38:37You actually showed a great range of skills by making the roti, cooking the rice, making

00:38:41the curry and the sambal on the side.

00:38:43That lamb was beautiful and soft.

00:38:47It was packed full of flavor.

00:38:48Near perfect dish for me.

00:38:50And I think coming back after that break, well done and keep it going.

00:38:55We missed you guys.

00:38:57We missed you.

00:38:58But no more, because your food was absolutely delicious today.

00:39:02That curry was spicy but sweet.

00:39:05The roti was delicious.

00:39:08And the acidity and the intensity of that sambal, top notch.

00:39:13Well, thank you.

00:39:13Your dish was clearly the best of the three.

00:39:20Gents, for that reason, you are safe.

00:39:23Woo!

00:39:24Oh, yeah.

00:39:25Good job, boys.

00:39:29Oh, you love it.

00:39:32It's all come down to Michael and Riley and Lol and Lil.

00:39:38Lol and Lil, you created garlic, parmesan, chicken skewers with potato bake.

00:39:45The chicken, I would have loved to see more flavor, but the chicken was still moist.

00:39:51I think the biggest problem of your dish was the potato bake.

00:39:54Unfortunately for me, the center of it was undercooked.

00:39:59We personally think ours tastes better than Michael and Riley's, so we're hoping the flavor comes into account and that we stay out of the elimination cook-off.

00:40:08Michael and Riley, your main course was Tuscan-style chicken liver velouté with rustic toast.

00:40:20I was always expecting a big chicken liver and pink in the middle, but you went the other way where the liver's overcooked.

00:40:28In saying that, it had a lot of flavor.

00:40:31You really added a lot of beautiful flavors into that sauce.

00:40:34But today's style of cooking liver is a little pink in the middle, so it's crusty on the outside and really soft.

00:40:42It's not the way that we have our Tuscan-style chicken liver, so that's your fault for expecting something that we were never planning on delivering.

00:40:49The bread was a little bit under, but I will say well done on getting the bread done, because there was a stage where I thought we were not going to get there.

00:40:58If we're heading into the elimination cook-off, that would be absolutely devastating for us.

00:41:03We're not ready to go home.

00:41:06Teams, Manu and I agree.

00:41:07And the first team into the elimination cook-off is Lola and Lil.

00:41:24Sorry, ladies.

00:41:30Yes!

00:41:31Oh, my God!

00:41:33I can't believe it was that close.

00:41:35Yeah.

00:41:35How are you feeling, Lola?

00:41:39Disappointed.

00:41:40Yeah.

00:41:41Just keep getting doubted and keep being on the bottom.

00:41:44Just kicking the guts over to us.

00:41:46It's fine.

00:41:48It's making us feel emotional, because the doubters keep on doubting, and we just keep proving them right.

00:41:54At this point in time, it's hard to see the light at the end of the tunnel, but we're fighters.

00:41:58We are not giving up.

00:41:59We never give up on anything.

00:42:02Teams, it's time to swap.

00:42:04Dessert teams, you're up, or you're down.

00:42:08Let's go.

00:42:09We're up.

00:42:14Dessert teams, it's your time.

00:42:16Are you ready?

00:42:17Yeah.

00:42:20Desserts are not our first pick at all.

00:42:22But we'll do it.

00:42:23We'll smash it, no matter what it is.

00:42:25You see the pressure and the dangers of cooking under the clock.

00:42:29Now, let's see if you can do better.

00:42:31It's pick-a-fridge time.

00:42:32Oh, yeah.

00:42:33Oh.

00:42:33Inside each fridge, there's an ingredient that needs to be the focal points of a great dessert.

00:42:40What are they?

00:42:44Berries.

00:42:46Banana.

00:42:49And bacon.

00:42:53Is that for mine?

00:42:54The worst fridge you'd want to pick is the bacon.

00:43:00I mean, how often do you have a bacon in a dessert?

00:43:03God.

00:43:04Markenton has just got the highest.

00:43:07You can pick first.

00:43:10Go ahead.

00:43:11Beautiful.

00:43:12We'd love berries and bananas.

00:43:14We got this one.

00:43:15Well, I eat a lot of bacon, but unfortunately not with desserts.

00:43:18All right, I'll put in your fridge.

00:43:24Bananas.

00:43:25Yes.

00:43:26Nice.

00:43:28Yes.

00:43:29Banana man.

00:43:30Ding, ding.

00:43:31We got the bananas.

00:43:33Yes.

00:43:33So, guys, what do you think?

00:43:35I'm actually quite happy because there's some recipes I can whip up.

00:43:39That's Thai.

00:43:40There we go.

00:43:41Yeah.

00:43:43And then, Mary, it's your turn.

00:43:45Okay, I want you to choose the fridge.

00:43:46Go.

00:43:46Nothing that we cook on a regular basis is any one of those ingredients.

00:43:51No.

00:43:52I don't cook bacon.

00:43:53No, give me a burger.

00:43:55I've got to cook this stuff.

00:43:57All right, ladies, open that door.

00:43:59All right, Mum.

00:44:00Let's do this.

00:44:01Okay, ready?

00:44:02Okay, let's do this.

00:44:04Ready, set.

00:44:07Oh!

00:44:08It's okay.

00:44:10It's okay.

00:44:12We've got berries.

00:44:12We've got berries and we're going to rock them.

00:44:13We're going to cook berries.

00:44:14We're going to cook the berries.

00:44:16That's it.

00:44:17It means that Maria and Bailey have bacon for dessert.

00:44:23Can I have a tissue?

00:44:25What are we going to make with the bacon?

00:44:28I honestly am a bit stuck right now.

00:44:30I don't know what to do for the bacon.

00:44:32Oh, yeah.

00:44:33Bacon!

00:44:34Bacon!

00:44:35It could be fatal for us.

00:44:38Oh, it smells very bacon-y.

00:44:40Oh, it's stinking.

00:44:41James, earlier you stood up and watched the action down here in the kitchen.

00:44:47Do you think you can handle the pressure any differently?

00:44:50Yes.

00:44:51If you don't, you may find yourself in the elimination cook-off, fighting against Lol and Lil.

00:44:58The storeroom is filled with anything you may need for a perfect dessert.

00:45:07Aprons on.

00:45:10Hurry up.

00:45:11All right.

00:45:12The pressure's on.

00:45:13Bailey, what are we going to make?

00:45:14Okay.

00:45:15How about we do, you know how mum loved Vizorgi Law?

00:45:19Yeah.

00:45:19And we put the berries in with the Vizorgi Law and be like, like, so like, like, so like

00:45:23a, what, a berry compot-y?

00:45:24Yeah.

00:45:25I mean, there's only one thing that comes to mind.

00:45:26Yeah.

00:45:27And that's, uh, fried bananas.

00:45:30Hey, yeah!

00:45:30Do you think maybe we can do, like, a donut with some sort of bacon?

00:45:35Maybe we can use a bacon fat?

00:45:36Yeah.

00:45:37You've got 90 minutes and it starts now.

00:45:40Woo!

00:45:41Woo!

00:45:42Woo!

00:45:43Woo!

00:45:44Woo!

00:45:45Woo!

00:45:46Woo!

00:45:47Woo!

00:45:48Woo!

00:45:49Woo!

00:45:50Woo!

00:45:51Woo!

00:45:52Oh, my, this is heaven.

00:45:54Look at all this beautiful produce.

00:45:56Where is it?

00:45:58Oh, when I'm shopping, I get lost.

00:46:00Oh, that's a new one.

00:46:01Oh, I can grab that one.

00:46:03I'll try that one.

00:46:04Ha, ha, ha, ha, ha.

00:46:05Butter, butter, butter, butter, butter, butter.

00:46:07Woo!

00:46:08First one out.

00:46:09Let's go, Maria and Bailey.

00:46:11Come on, girl.

00:46:12Yeah, so I've got this.

00:46:13I'm going to add my sugar.

00:46:15The dessert that we're cooking is a white chocolate bacon ganache donut

00:46:20with salted caramel.

00:46:21I'm going to take the bacon fat and enrich the dough with that.

00:46:26OK.

00:46:26I think the biggest challenge is to get enough of the bacon

00:46:30into the donut.

00:46:31You can't just get a big slab of bacon and put it on there

00:46:33or on top of a dessert.

00:46:35That doesn't really work.

00:46:36It's going to be definitely really difficult.

00:46:39Bailey, what are you doing?

00:46:40He's handing in the bacon, I think.

00:46:43I'm making some maple bacon.

00:46:45Nice, nice.

00:46:46The other biggest worry is the donuts.

00:46:49Are the donuts going to rise on time?

00:46:51We only have 90 minutes.

00:46:53Why is it so sticky, for God's sake?

00:46:59Think we're sugar, butter, doo-doo-doo-doo.

00:47:03Send Mum out to the shopping centre.

00:47:04It takes her, like, you know, an hour to get some milk.

00:47:07That's about right.

00:47:10Oh, hello.

00:47:10Welcome.

00:47:12I was like, I don't know if I remembered everything.

00:47:14That's OK.

00:47:14We can always...

00:47:15Let's just get started.

00:47:16Have a look through it.

00:47:17Anna Marie, what are you making?

00:47:20We're cooking Spice Risogolo with berry compote.

00:47:24Simple, honest, wholesome.

00:47:26So I've just put the rice in there, Marie.

00:47:28Now I'm going to put it in the water.

00:47:30It's all you know, it is like a rice pudding.

00:47:32It's got the milk, it's got the cream, it's got the cinnamon.

00:47:35And when it's cooked, it's nice and thick.

00:47:38It's going to have all these beautiful spices in it.

00:47:41Mum would be so proud.

00:47:42I remember when she used to make this in the kitchen

00:47:44and she danced, and she danced, and she did.

00:47:47She'd be dancing, and she did.

00:47:49The excitement that I'm feeling that I'm able to honour Mum

00:47:52with the Risogolo does my heart good.

00:47:55Yeah.

00:47:56And the mean fact that we can also put our little twist to it,

00:47:59actually put a beautiful berry compote on us.

00:48:02Mum would be going, come on, girls.

00:48:04Oh, I like that idea.

00:48:06Come on, come on.

00:48:07Get it, girls.

00:48:08You've got this.

00:48:08You're going to love it.

00:48:11What can I find up there?

00:48:13I don't want to find another thing.

00:48:14Oh, my God, I didn't even see him up there.

00:48:16Oh, ooh.

00:48:16Right, go hard, Mark.

00:48:18Ted, what are you making?

00:48:20Today for our dessert, we're making Thai fried bananas

00:48:22with pandan custard.

00:48:25So the banana that we've picked is a Thai-style banana.

00:48:29Taste it.

00:48:31Cheers.

00:48:33Which is a little bit more thicker and smaller,

00:48:35but you can expect a lot of sweetness from this.

00:48:37Yeah, it's different to an all brown.

00:48:39So for this dessert, I'll be taking the lead.

00:48:41So the most important thing at the moment is making the batter

00:48:44for the fried bananas.

00:48:45The batter's coming to the right consistency.

00:48:47Oh, nice.

00:48:47We need to make sure that it's a nice consistency,

00:48:49but also with a nice flavour to it.

00:48:51So I'm just adding some cinnamon in now,

00:48:53just for the, there's a little bit of spice in this dish.

00:48:56So the task I'm going to make Mark do is the custard.

00:48:59Crack the egg.

00:49:00We're really going to make sure that consistency is correct,

00:49:03and really showcase his skills that everyone's been doubting.

00:49:06Tan, is Mark getting it right?

00:49:08Yeah, he's spot on at the moment.

00:49:11Last time Mark made custard,

00:49:13we had a little bit of scrambled egg creme brulee.

00:49:15Mmm, not good.

00:49:16Is it hot?

00:49:20This would be so sweetly satisfying to watch Mark and Tan trip up on desserts

00:49:25and head into the elimination cook-off.

00:49:27That's a saucepan.

00:49:29Oh, there's a hat.

00:49:31That's a lost cause over there.

00:49:33This is a perfect round to knock them out.

00:49:39Coming up...

00:49:40Can you focus there?

00:49:41Your job is to deep fry these donuts, please.

00:49:43Okay, ma'am.

00:49:44The dessert cook...

00:49:45Here's the thing.

00:49:47Where's the berries?

00:49:48...turns sour.

00:49:50The ganache is f***ing ripping, bro.

00:49:52Bailey, Bailey, Bailey, Bailey, more, more, more cream.

00:49:55Bailey, do something.

00:49:57And at the table, teams don't sugarcoat their critiques.

00:50:01I don't think bacon's really the hero on it.

00:50:04I think it's just a garnish on top.

00:50:05I personally think that there is enough bacon.

00:50:08I don't really care about most opinion in desserts.

00:50:11He doesn't eat them.

00:50:12He doesn't make them.

00:50:20Team's got one hour to go.

00:50:22You should be well on the way.

00:50:30So here we go again.

00:50:32Pick up fridge round two.

00:50:33This time is dessert though.

00:50:35Mark and Town are using bananas.

00:50:38Anna Marie are using berries.

00:50:41And Marie and Buddy are working with bacon.

00:50:43Yes.

00:50:45Mark and Town haven't really done much to be honest.

00:50:47Yeah, they look like they could be a little bit confused.

00:50:50Oh, just under an hour.

00:50:51Can you tuck that in?

00:50:51Beautiful.

00:50:52Sweet.

00:50:53I'm going to put the cream in.

00:50:54I'm going to put the Pantan in.

00:50:55You can start putting sugar and eggs in when it cools down a bit.

00:50:59So Mark and Town have good Thai fried bananas with pendant custard.

00:51:04This is more natural taste, yeah.

00:51:05We use a lot of palm sugar.

00:51:07Well, hopefully the butter stays crisp and also choosing the right banana,

00:51:12because some are sweeter than others, yeah.

00:51:14In the risotto, we've got cinnamon.

00:51:16We've got beautiful nutmeg.

00:51:18So Anne and Marie, they're making a spiced risotto gallo with berry compote.

00:51:24It's like a Greek rice pudding.

00:51:25So I'm doing a beautiful mixed berry compote with some lemon zest, a little bit of sugar.

00:51:32That looks great.

00:51:34Tell me what you think.

00:51:35Is it nice?

00:51:36It needs vanilla bean.

00:51:37I forgot the vanilla.

00:51:38Oh, yeah.

00:51:40Marie and Bailey, they're cooking a white chocolate and bacon and ganache donuts.

00:51:46We really want to taste that bacon, because if the dessert's too sweet,

00:51:49that bacon flavor may just get lost.

00:51:52Maria, our ganache.

00:51:54So we've got our bacon in there.

00:51:55We've then put in the heavy cream, some gelatin leaves,

00:51:58and then I'm going to pour that over our white chocolate,

00:52:01so that turns into a beautiful ganache.

00:52:03Love it.

00:52:05I'd do a bacon ice cream.

00:52:06You don't have time in 90 minutes, Chef.

00:52:08I would.

00:52:08Oh, you would?

00:52:09I would.

00:52:09Oh, yeah, of course.

00:52:11Of course you would.

00:52:12Maria, for frying, I reckon it would take about four minutes per donut.

00:52:16We are only here to win.

00:52:19I mean, Anne and Marie, good luck, but not too much.

00:52:22And we've seen Mark and Tan cook desserts.

00:52:24That was a bit of a disaster.

00:52:26What does Mark know about desserts?

00:52:28So we have to beat them.

00:52:30Donuts.

00:52:31We're not giving up.

00:52:32We are not giving up.

00:52:33So start frying in a second.

00:52:38Do half a batch with, as we said, and then see how it goes.

00:52:41It's important to start tasting the bananas and how the batter is.

00:52:45I want to make sure that there's a perfect consistency,

00:52:47because otherwise we won't have time to fix it.

00:52:50I'm hoping that this banana, when you pull it out,

00:52:52is nice and crispy on the outside.

00:52:54Really taste the banana without it being too mushy.

00:52:57All right, let's taste these.

00:53:01Take time.

00:53:03Is this a bit thick?

00:53:06The batter is way too thick.

00:53:08We're not getting enough taste of the banana.

00:53:10I need to fix this immediately.

00:53:11Are they happy?

00:53:12No.

00:53:13Stressful.

00:53:14Oh, God.

00:53:16It doesn't feel good.

00:53:18I feel great.

00:53:20It needs to be a little bit thinner.

00:53:21It's making the banana a little bit too hard on the outside.

00:53:24You can't really taste the flavour.

00:53:26Yep.

00:53:26We definitely got to add a little bit more water in it,

00:53:28so there's more of a runny consistency.

00:53:30I'm starting to worry at this point.

00:53:32I really don't want to be going into elimination.

00:53:34Things are starting to heat up now, for sure.

00:53:36This is a Thai dish, so pressure's on.

00:53:39You're 30 minutes.

00:53:40Give us your best.

00:53:41Come on.

00:53:47I'm going to start putting the risorgulas in, Marie, OK?

00:53:50Yep.

00:53:51We're finally getting the risorgulas in the fridge,

00:53:55in their classes.

00:53:56So that's done.

00:53:57And then you can put the compost in.

00:53:59Yeah, Mum, just one sec.

00:54:00Compost.

00:54:02Beautiful consistency.

00:54:03I'm really happy with it.

00:54:04Yeah, me too.

00:54:05It's looking really great.

00:54:06It looks great.

00:54:07The compost is great.

00:54:08It's not too runny.

00:54:10It's not too thick.

00:54:11Get it in the fridge.

00:54:12It can't be hot.

00:54:13It needs to get it in the fridge.

00:54:16How's the chat going, ladies?

00:54:19A lot of chat going on.

00:54:21Where's your risorgulas?

00:54:23It's still quite warm, so it's going to take a lot of time to...

00:54:26Can I try it?

00:54:26Of course you can.

00:54:27I was going to do it anyway, so...

00:54:30Very sweet.

00:54:32Here's the thing.

00:54:33Where's the berries?

00:54:34It's a very small pool.

00:54:36Colin's just come in next to us.

00:54:38And, you know, he's looking at Arruzogalor.

00:54:40It's a small glass.

00:54:42There's not enough room for your hero, which is your berries.

00:54:45Because we're showcasing the berries, not the rice pudding.

00:54:48Yeah, exactly.

00:54:49Think outside the box.

00:54:51Is berry the hero?

00:54:53In my head it is, but I literally now don't even know if it is.

00:54:58And I don't know if we've actually done enough.

00:55:02Mum, I feel like they're not doing enough of the berry.

00:55:04So what are you thinking?

00:55:04What are you thinking?

00:55:05I can't think.

00:55:06Marie, no.

00:55:08We stick to what we've said.

00:55:10We've done it a hundred times before,

00:55:12and we're going to put the risorgula in there,

00:55:15the berry compote, and some fresh fruit.

00:55:17That's what we're going to do, and it's staying that way.

00:55:19Okay.

00:55:20We can't be second-guessing ourselves.

00:55:22We're just going to stay in our lane.

00:55:25Anna-Marie!

00:55:26You got this!

00:55:27We're going to have to call for, like, what, two minutes?

00:55:34Maria, get those donuts in.

00:55:36Okay.

00:55:40Don't touch.

00:55:41Don't touch.

00:55:41Here.

00:55:42It is down to the wire.

00:55:44We need these donuts in the deep fryer now.

00:55:47Where are the rest?

00:55:48Just leave them.

00:55:49Bailey, can you focus there?

00:55:50Your job is to deep fry these donuts, please.

00:55:53Okay, ma'am.

00:55:54Under the pressure of the clock, things are getting a little bit

00:55:57difficult.

00:55:57The best thing that I can do is reassure her that we can get through this.

00:56:02Maria.

00:56:03Yeah.

00:56:03They're starting to get the beautiful golden color,

00:56:06like a donut.

00:56:06Mm-hmm.

00:56:08They look good.

00:56:09They look good.

00:56:10Let's go!

00:56:11Maria, salt to caramel.

00:56:15Yeah, it's ready.

00:56:16Yeah.

00:56:17And I'm going to start feeling.

00:56:19Okay.

00:56:19Using the test donut to pipe some ganas in there.

00:56:24Hopefully, they can cool down.

00:56:26Oh, the ganas is dripping, bro.

00:56:28They're too hot.

00:56:29Guys, I'm feeling so sick for Maria and Bailey right now.

00:56:34With the donuts being hot, it's melting.

00:56:36Immediately, I can see the ganas running from the hole.

00:56:40All right, Bailey.

00:56:42Yep.

00:56:42I'm going to pop the ganas in the fridge until we play.

00:56:45Like, they're not going to be able to play.

00:56:47I've got an extra one here.

00:56:49It's hot because the ganas is dripping, bro.

00:56:53It's a big disaster.

00:57:03Five minutes left on the clock.

00:57:05Come on.

00:57:06Five minutes.

00:57:07Come on.

00:57:10Oh, the ganas is dripping, bro.

00:57:13They're too hot.

00:57:14What can we do?

00:57:15Put them in the freezer.

00:57:17The donuts in the freezer?

00:57:18I'm still frying these donuts, and there's no way that they

00:57:22are going to cool down by the time that we need to get the filling in.

00:57:25Oh, guys.

00:57:27I'm feeling so sick for Maria and Bailey right now.

00:57:30With the donuts being hot, it's melting.

00:57:32We're going to have to come up with some other idea.

00:57:35We need our things to cool down.

00:57:38What if we actually start putting the toppings

00:57:44and then we leave that for last minute?

00:57:46Yep, I like it.

00:57:47Like, they're not going to be able to play.

00:57:49The only thing I can do right now is to use as many seconds to cool down the donuts.

00:57:55It's okay.

00:57:55We've got four minutes.

00:57:56Don't worry.

00:57:57Uh, okay.

00:57:58We're just going to dress them up.

00:57:59And last minute, we're just going to pipe it somehow, but without melting it.

00:58:04Bailey, we're going to play hard, okay?

00:58:06At one minute, I deal with the ganas and you put this on the plate.

00:58:11Okay.

00:58:12Okay.

00:58:13On one minute, yes.

00:58:20No idea what Mark and Tan's going to look like, but all they've got is fried bananas.

00:58:23I'm hoping that we don't go into elimination round, especially making a Thai dish.

00:58:28Cool, Tan, so I'm going to start placing.

00:58:30So yeah, leaf, middle.

00:58:31The plan for plating this is to make sure that there's four to five pieces of fried banana on one side,

00:58:36and then the opposite side, we'll have the pandan and custard.

00:58:40How's the custard looking good?

00:58:41Yeah, custard's looking good.

00:58:43Oh, it looks very thin.

00:58:45Oops.

00:58:46All right, Tim's got two minutes left.

00:58:48You better be ready to plate.

00:58:51The rice is beautiful and cooked.

00:58:53I'm a bit worried for them because berry has to be the main component on the dish.

00:58:57It can't be just a compost.

00:58:58It can't just be a sauce on the side.

00:58:59Look at that.

00:58:59That is perfect.

00:59:01It's perfect.

00:59:02It's got a bit of a waffle going on.

00:59:05It's got a little bit of a jiggle.

00:59:06The compost cools.

00:59:08Beautiful.

00:59:08Now we just have to put it all together.

00:59:11Rizzogola needs cinnamon.

00:59:12It needs cinnamon, doesn't it, Marie?

00:59:14It's just the way...

00:59:15It's just the way mummy taught me.

00:59:17That's it.

00:59:18Beautiful.

00:59:18All right, get another spoon and start helping me.

00:59:20Okay, yep.

00:59:23They've only got a minute and a half.

00:59:25Yeah, that's like not much time.

00:59:27No, come on.

00:59:28Come on, guys.

00:59:29Okay, Maria.

00:59:30Don't worry, we've got time.

00:59:31It's now.

00:59:32It's now?

00:59:32It's now.

00:59:33It's now.

00:59:33Now get it out.

00:59:34Get it on the plate now.

00:59:35You're going to pipe it on the plate?

00:59:36Yes, get it on the plate.

00:59:37I'm getting it.

00:59:38I'm going.

00:59:40One minute to go.

00:59:41Come on.

00:59:42One minute.

00:59:43Maria, it's now.

00:59:44It's now.

00:59:45We need to get these donuts on the plate now.

00:59:48I can't feel inside the donut without gnaz.

00:59:52So the gnaz is going to go around the donut.

00:59:54We don't have time to waste.

00:59:57Yeah, put it around.

00:59:59Oh, she's doing it around it.

01:00:00She's doing it around her.

01:00:02Bailey, get a piping bag.

01:00:03Oh, yeah, right.

01:00:04There's not enough time for that.

01:00:06Bailey, Bailey, Bailey, Bailey, more, more, more cream.

01:00:08Bailey, do something.

01:00:11Ma'am, berries, quick.

01:00:13Quick, just do the strawberries, ma'am.

01:00:1530 seconds.

01:00:16Come on.

01:00:17Come on, come on, come on.

01:00:1830 seconds.

01:00:19Can we go with the sesame seeds?

01:00:21Just scattered them out a little bit.

01:00:22She's totally on top.

01:00:24Yep.

01:00:25Go.

01:00:25Let's go.

01:00:2615 seconds.

01:00:27Come on.

01:00:28Don't let that berry get another round here.

01:00:29Come on.

01:00:3010 seconds to go.

01:00:3110, 9, 8, 7, 6, 5, 4, 3, 2, 1.

01:00:38Start off.

01:00:40Good game.

01:00:41Woo!

01:00:42We've got some thumbs up.

01:00:44Let's go.

01:00:45Woo!

01:00:46Woo!

01:00:47Woo!

01:00:47That was so good, that was so good.

01:00:52You're stressing us out up here.

01:01:00We're starved.

01:01:09There you go.

01:01:10We've got everything pretty much we wanted.

01:01:11Overall, I'm super happy about the plate.

01:01:14I'm just hoping that everyone kind of understands where I'm going with the banana.

01:01:17I guess because that's how we eat it.

01:01:19So fingers crossed for that.

01:01:21Once the custard goes on, the flavours will pop.

01:01:26Oh, it tastes beautiful.

01:01:28That isn't enough.

01:01:29Oh my god.

01:01:30Oh my god.

01:01:32Are you happy?

01:01:34I mean, I know we didn't get them in.

01:01:35Yeah.

01:01:35This has definitely not turned out the way we wanted.

01:01:39The bacon is a harder hero element to put in.

01:01:42And the ganache didn't go inside the donut.

01:01:45It's really hard looking at everyone else's dishes.

01:01:48Oh, I'm happy.

01:01:50Let's go.

01:01:51Their presentation looks better than ours right now.

01:01:54And I'm really stressed.

01:01:56Bailey, I do not want us to go for a elimination cook-off.

01:02:00Well, teams, your first dish cooked here at Kitchen Headquarters.

01:02:12Oh my god.

01:02:14It's so important to know your competition.

01:02:19And what you're up against.

01:02:20Let's start with Mark and Tain's Thai fried bananas with pendant custard.

01:02:34We feel like we're taking a pretty big gamble here because of the different texture of this banana.

01:02:41They might not be used to it.

01:02:42Mm-hmm. Thank you.

01:02:45But, um, I'm hoping that they can understand where I'm coming from.

01:02:49Bon appétit.

01:02:50Mm-hmm.

01:03:09It's quite fat.

01:03:10I wasn't sure if that was banana or not because it was quite hard.

01:03:24It wasn't sweet.

01:03:25Yeah.

01:03:25I do like this though.

01:03:26I love it.

01:03:27It's really nice.

01:03:27The sauce is great.

01:03:28The banana is very firm.

01:03:32I would like a bit softer and there's no, like, sweet or, like, any caramelisation.

01:03:38I think the banana was okay.

01:03:40Yes, it is gents, but it's still okay.

01:03:41I think it just lacked a little bit of flavour.

01:03:44Coming from the two people that had no flavour in any of their dishes in a whole instant restaurant.

01:03:51They would know something about no flavour.

01:03:55Okay, let's move on to Marie and Bailey's.

01:03:59White chocolate and bacon ganache donut with salted caramel.

01:04:08Our presentation is not turned out the way we wanted.

01:04:12The ganache didn't go inside the donut.

01:04:14But hopefully it doesn't matter because it's all about the taste and we have a lot of flavour in here.

01:04:20So a last minute change on the presentation, Arian?

01:04:23Mm-hmm.

01:04:24Your piping skills were amazing.

01:04:28Let's have a taste.

01:04:29All right.

01:04:30I thought all the flavours work quite well together.

01:04:55My only issue for mine was the dough was a bit thick and, yeah, it wasn't quite as soft as I hoped to be in a donut.

01:05:04I don't think bacon's really the hero on it.

01:05:06I think it's just a garnish on top.

01:05:07I enjoyed the flavours and I liked the bacon in that topping.

01:05:14So, well done.

01:05:19Tan, so where do you think you sit after tasting two desserts?

01:05:22I still definitely think we're just slightly above.

01:05:25I think ours is still above Marie and Bailey's.

01:05:27I personally think that there is enough bacon.

01:05:31But, I mean, we're all entitled to different opinions.

01:05:34So, yeah.

01:05:37I don't really care about Max's opinion, in desserts especially, because he doesn't eat them,

01:05:42he doesn't make them.

01:05:43He doesn't have a refined palate to taste the flavours of the bacon in every single element

01:05:48that we cooked today.

01:05:49Okay.

01:05:50Okay, next.

01:05:52All right.

01:05:52Well, it comes down to this final dish.

01:05:55Annamarie spiced riso gala with berry compote.

01:06:10Thank you so much.

01:06:14I'm really happy with this.

01:06:16Yeah, me too.

01:06:16Looking really great.

01:06:17It looks great.

01:06:18Good job.

01:06:18It's got colour, it's got texture.

01:06:21And we're also showcasing those beautiful berries.

01:06:23Yeah.

01:06:25All right.

01:06:25Any thoughts on the presentation?

01:06:28Yeah, I think it looks good.

01:06:30Just a lot of berries on the side though.

01:06:32I think I wish they could have done something else with it too.

01:06:35Not just stick it there, I guess.

01:06:36But I think it looks really tasty.

01:06:39All right.

01:06:40Bon appétit.

01:06:44It's a good mouth.

01:07:04What a lovely Greek dessert.

01:07:06I mean, I had it since I was a child.

01:07:09Definitely really nice.

01:07:10The flavours are there.

01:07:11Maybe you could have done a little bit more with the time.

01:07:13No, I think overall you did pretty good, both of you.

01:07:17Flavours were quite nice, which I really liked.

01:07:19But for the nine minutes, I think it was a bit basic.

01:07:24I don't know, but the rice wasn't quite fully cooked for me.

01:07:29Well, three desserts done.

01:07:31I must say that you haven't made it easy for us to decide who's going to join

01:07:35Lol and Lil for the elimination cook-off.

01:07:39So why don't you take a break and we'll call you back soon.

01:07:43I don't want to be in the elimination cook-off.

01:07:45But Colin and Minua are the ones that are judging and it's what they think is what counts.

01:07:49It's what counts.

01:07:50So fingers crossed it's enough.

01:07:53It's got to be enough.

01:07:54Come on.

01:08:07Teams, your first time in Kitchen Headquarters.

01:08:10And it was the dreaded Pick a Fridge Challenge.

01:08:14But you ought to get on and give it everything.

01:08:17Well done, one and all.

01:08:18Teams, as we all know, at the end of the main courses,

01:08:24Lol and Lil, you performed the weakest and find yourself in an elimination cook-off.

01:08:31As you found out today, Kitchen Headquarters is a big step up from the instant restaurants.

01:08:37Well, an elimination cook-off in this kitchen is even tougher.

01:08:44And now it's time to find out which team will join you.

01:08:49At this point in time, we do not want to face Maria and Bailey and Mark and Tan.

01:08:55Comparing our style of cooking, they have more technique.

01:08:58Watching the three teams cook, we would prefer to cook off against Anna Marie.

01:09:02I just think they are a bit slower in the kitchen than we are.

01:09:06I can say we've had three completely different opinions from the teams around the table.

01:09:12But it's ours that matters.

01:09:13Mark and Tan, you cooked Thai fried banana with pandan custard.

01:09:23All right, your hero was banana.

01:09:25It was a Thai banana, so it is different to what everyone expects.

01:09:29It's got that different texture.

01:09:31But I like the batter.

01:09:32The highlight for me was the custard.

01:09:34Maybe a little bit of saltiness on there just to contrast the custard.

01:09:39I thought the custard was delicious.

01:09:41The batter was just nice and tight on.

01:09:44But unfortunately, the end result is you could have done a little bit more for this dessert.

01:09:49We probably should have added other elements of banana into it because clearly that wasn't enough.

01:09:56At this point, I'm super nervous.

01:09:57I really don't want to be going into elimination.

01:10:02Maria and Bailey, for dessert, you created white chocolate and bacon ganache donuts with salted caramel.

01:10:10Cooking with bacon in a first place was probably the most difficult.

01:10:15And I think the idea was genius.

01:10:19It wasn't too sweet.

01:10:21It wasn't too savory.

01:10:22I think that balance was great.

01:10:24I thought the bacon on top really enhanced the flavor of everything else.

01:10:29The white chocolate ganache, I thought you could have actually chopped some of that bacon in there.

01:10:35But I liked it.

01:10:36It was a good dish.

01:10:37I actually loved the caramel on top.

01:10:40For me, that's the highlight.

01:10:41I'm happy with the critiques from the judges.

01:10:43And hopefully, we are not in the elimination cook-off.

01:10:46Anna-Marie, you gave us spiced Rizzo Gallo with berry compote.

01:10:52The rice pudding was beautiful, but it's not a rice pudding challenge.

01:11:00It was just kind of a plain, sweet rice pudding that shouldn't have taken you 90 minutes to make.

01:11:08It's a berry fridge challenge.

01:11:13A handful of berries on the sides, that's like my kids' lunchbox.

01:11:16Yeah.

01:11:17You know what I mean?

01:11:17That's like, what do we do with desperation?

01:11:21Do I disagree with him?

01:11:23No, I don't disagree with him.

01:11:25It's a competition, and we could have done more.

01:11:29And now, which dish will send the team into an elimination cook-off to fight against Loll and Lil?

01:11:39I've wanted to be in this competition for so long, Marie.

01:11:43I hope it's not us.

01:11:46Preparing for the worst right now.

01:11:47Who wouldn't be worried?

01:11:49I just want him to rip the band-aid off.

01:11:54Anna-Marie, unfortunately, you cooked the weakest dessert tonight.

01:12:01You will be heading into an elimination cook-off with Loll and Lil.

01:12:06It just sucks.

01:12:08That's the word we're going to use.

01:12:10But out of everybody to go to an elimination cook-off,

01:12:14I'm glad it's them because I feel like we're probably stronger cooks.

01:12:18It's game on, and we're not going home.

01:12:21So we have Loll and Lil against Anne and Marie.

01:12:25Next time we see you, one of you will be eliminated.

01:12:31We're here to prove ourselves.

01:12:32We are here to take this competition out.

01:12:34So I'm sorry, ladies, but watch out because we are going to bring our A-game,

01:12:37and I'd be scared if I was them.

01:12:39Next time, your faves face off.

01:12:49Anna-Marie and Loll and Lil, they're the OGs.

01:12:52It's going to be really sad to see one of them go.

01:12:55In the most emotional elimination yet.

01:12:59This competition means so much to me.

01:13:02I have wanted this for 15 years.

01:13:05This competition means the absolute world to us.

01:13:07So I just don't want it to be the end.

01:13:10And it's not just the judges who will seal their fate.

01:13:15For the first time in this competition, your fellow teams will score your dishes.

01:13:20Oh, wow.

01:13:21I can't believe that we're going to have an impact on who goes home tonight.

01:13:24You need to serve us an amazing banquet.

01:13:28Let's get that in there.

01:13:29Shove it in there.

01:13:30At the end of the night.

01:13:32You don't want this to be your last call.

01:13:34We need to get it in, ma'am.

01:13:35We say goodbye.

01:13:36I'm having a heart attack.

01:13:38Chill.

01:13:39To one of your most loved teams.

01:13:42Come on!

01:13:43This is not good, mum.

01:13:45This is not what I wanted.

01:13:46My heart's pounding out of my t-

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