My Kitchen Rules Season 15 Episode 11

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Transcript

00:00:00Previously, Lol and Lil set a target for redemption.

00:00:05Delicious. It was beautiful.

00:00:07Achieving their goal with a safe score of 69.

00:00:14But on the sidelines, two teens have waged war at every turn.

00:00:20We're going to score above Mark and Tan.

00:00:23Mark or Mark, add it again.

00:00:25Ding, ding, ding.

00:00:26I guarantee I can cook meat better than you any time of the day.

00:00:29When you can reach the bench, you can say that.

00:00:31To just mock me about my height.

00:00:33I don't care, like, I've got very thick skin.

00:00:36They've even up the stakes.

00:00:39I bet we'll get a higher score than you guys next time.

00:00:42They're questioning the meat master.

00:00:45With a little wager on the side.

00:00:47Whoever loses has to do a shooey.

00:00:49Yes.

00:00:50In my boots.

00:00:51This is disgusting.

00:00:52Yeah.

00:00:53Bring it on.

00:00:55Tonight, the bells are ringing in Queensland for Michael and Riley's wedding-themed instant restaurant.

00:01:03Ooh, we're getting married.

00:01:05She's looking at me like this.

00:01:06I'm like, don't get any ideas.

00:01:08But, as Michael and Riley pray for redemption.

00:01:12Ready?

00:01:13We'll go in.

00:01:15Will their risky French menu.

00:01:17Ooh la la.

00:01:18Like, French chef sitting there.

00:01:21That's a bit ballsy.

00:01:22Find love at the table.

00:01:24Oh my God.

00:01:26This is phenomenal.

00:01:27Next level.

00:01:28Wow.

00:01:29Inbound shooey for Mark.

00:01:31Or will the pressure.

00:01:33We need you to pull your shoes together.

00:01:35See them.

00:01:36What?

00:01:37Get the boot.

00:01:38Do you think that's cool?

00:01:40So, shoe was where the shoe almonds are going?

00:01:43The only person drinking a shoe is him.

00:01:46I am so sick of Mark yapping on.

00:01:49Minoo, let's get the boot.

00:01:50Let's get it done now.

00:02:01Tonight on the Gold Coast, opinionated couple Michael and Riley are ready to meet everyone's

00:02:09huge expectations for their second instant restaurant.

00:02:13This is our second wedding trial.

00:02:15We spoke to the caterers last time and said it was really bad.

00:02:19So, we're fixing it this time, AKA you and me.

00:02:22We wanted perfection.

00:02:23We didn't get it.

00:02:24And I think that's why we went wrong.

00:02:26Because we put a lot of pressure on ourselves.

00:02:28And I feel like it really stressed us out.

00:02:30I'm hoping this instant restaurant goes way better and completely different from our

00:02:35last one.

00:02:36Our last instant restaurant, I felt a lot of pressure because I wanted everything to be

00:02:40perfect.

00:02:41And we weren't too happy with the score of what we plated.

00:02:45At their first instant restaurant, Michael and Riley set themselves a very high bar.

00:02:51I want everything to be perfect tonight.

00:02:54But from the very first course.

00:02:56Oh, that is so soft in the middle.

00:02:58Cracks began to show.

00:02:59I'm feeling extremely anxious at the moment.

00:03:02Oh, darling.

00:03:03I'm just nervous.

00:03:04With the perfect pair crumbling under pressure.

00:03:08Huge, huge fail.

00:03:09Their entree fell flat.

00:03:11The base was a little too thick.

00:03:13I'm just embarrassed.

00:03:15And the meat master's main course, buttered beef tongue.

00:03:20I'm not going out there making a fool of myself.

00:03:22Failed to live up to expectations.

00:03:24Where is the sauce?

00:03:26Even Riley's show-stopping dessert.

00:03:29Hallelujah.

00:03:30You could have seen this in the French pastry shop in Paris.

00:03:33Couldn't change their fate.

00:03:34That gives you a grand total score of 65.

00:03:37The pressure was just too much for us.

00:03:40Ready to do it all over again?

00:03:42Let's go.

00:03:43Michael and Riley have just under four hours to shop for ingredients and prepare their dishes before the guest teams arrive.

00:03:52I'm actually so excited.

00:03:55I'm like getting butterflies.

00:03:56I'm actually excited to get in the kitchen.

00:03:58And we're going to get redemptions.

00:03:59Yeah.

00:04:00I've been getting a lot of lip from Mark.

00:04:03Mark's been borderline obsessed with me and my meat.

00:04:07He's definitely got a bone to pick with me.

00:04:12Michael's got a lot to prove tonight.

00:04:14I mean, he talks a big game.

00:04:16Even calling yourself the meat master, we are going to critique very hard.

00:04:20If you don't talk it, you need to back yourself up.

00:04:23I've got a serious bet on with Mark and I'm not letting that slide.

00:04:27Mark and I have got a bet that whoever has the lowest score at the end of the instant restaurant round

00:04:32between Mark and Tan and myself and Riley will do a shoeie, which means drink a beer, out of Manu's shoe.

00:04:41So sick of hearing Mark say three, three, three.

00:04:46There is no way I'm losing this shoeie bet against Mark.

00:04:50We need to make sure that we, you know, knock the gate crashed off the pedestal a bit.

00:04:56Yes.

00:04:57Our expectations are so high tonight, he's talked up a massive game.

00:05:02So we are going to be going through this meat with a fine tooth comb.

00:05:06By the end of tonight, I think the meat master is going to be on top.

00:05:10Exactly.

00:05:11The meat master has talked up such a big game.

00:05:14He better deliver.

00:05:16Michael M. Riley on MKR.

00:05:18We're about to become a superstar.

00:05:20Through our amazing food, we're going to deliver tonight.

00:05:23You better watch out because the table's going to be a fight over the last rack of lamb.

00:05:28Everyone's going to be fighting over the meat.

00:05:30Michael, the meat master, he's here and he is delivering.

00:05:39Last OG team cooking in this round.

00:05:41The meat master and the desert queen are back.

00:05:43Let's do it.

00:05:44Michael and Riley came out with a 65 last round.

00:05:47Hopefully tonight they've learned from what we said previously and bring it.

00:05:51Oh, I love the butcher.

00:05:53How you going, Chad?

00:05:54Good selves.

00:05:55So we're looking for 10 duck legs for entree.

00:05:58We're cooking confit duck tart with caramelised onion.

00:06:01Oh, those legs look beautiful.

00:06:03They've got nice skin coverage.

00:06:05That's going to keep the meat nice and moist.

00:06:07Lovely.

00:06:08Comfy means the animal is cooked in its own fat.

00:06:12Once you start calling yourself a meat master, you've left yourself wide open for criticism.

00:06:19So you've got to get that duck cooked perfect.

00:06:24We need Dijon mustard, which is right here.

00:06:27Dijon mustard right here.

00:06:28Okay.

00:06:29This is for Maine, so this is what's going to stick the crust to your lamb.

00:06:32For Maine, we're cooking pistachio crusted lamb rack with leek puree and smashed crispy potatoes.

00:06:39Pistachios.

00:06:41They're going to be getting all over my meat.

00:06:44Having two meats on the menu tonight gives the meat master the perfect opportunity to showcase my skills.

00:06:51I'm confident I can nail them both.

00:06:53Amazing.

00:06:54Oh my God.

00:06:55We're flying through this.

00:06:56Because Michael got a three for his main course last time, I think Michael's going to want

00:07:01to change that score very quickly and deliver a great main course.

00:07:05Lamb rack, it can cook very quickly.

00:07:07So the temperature of the oven and the amount of time you put it in the oven for is very crucial.

00:07:12Rosemary, this is for your meat, isn't it?

00:07:14Michael might be the meat guy, but I'm the sauce guy.

00:07:17So I want some sauce on that meat.

00:07:20I'm feeling good.

00:07:21I'm feeling great.

00:07:22Tonight, I'm so confident with the menu.

00:07:25I actually think Mark would be completely speechless.

00:07:30With shopping complete, Michael and Riley have just over three hours to prepare their food before their guests arrive.

00:07:38Time to get dressed and start cooking.

00:07:44We've got this.

00:07:45Let's go.

00:07:46Okay.

00:07:47Let's go.

00:07:48Let's go.

00:07:49Let's go.

00:07:50Let's go.

00:07:51Let's go.

00:07:52Let's go.

00:07:53Let's go.

00:07:54Let's go.

00:07:55Let's go.

00:07:56Let's go.

00:07:57Let's go.

00:07:58Let's go.

00:07:59Let's go.

00:08:00Let's go.

00:08:01Let's go.

00:08:02Let's go.

00:08:03Let's go.

00:08:04Let's go.

00:08:05Let's go on dessert elements.

00:08:06For dessert, we are making Paris breast with hazelnut praline cream.

00:08:09I'm just going to weigh up ingredients for the choux pastry.

00:08:12So when time comes, it's always ready to go.

00:08:15Pie breast is a very classical French dish.

00:08:18One of my favorites of all time.

00:08:21It's a choux pastry in the shape of a donut.

00:08:25That's cut in half after it's cooked and filled with a butter cream with hazelnut flavor.

00:08:31Choux pastry is highly difficult to produce.

00:08:35If it's not done right, then it's game over.

00:08:38I'm starting on the puff pastry, which will be the base of the confit duck tart entree.

00:08:46The second pastry I'm making is a puff pastry.

00:08:49This is kind of our redemption tart in a way.

00:08:52The base of our tart in the first round of our instant restaurant was a fail.

00:08:57This tart is a huge redemption for me because I just want to prove to the judges and the other guests that I'm good at baking.

00:09:06It's feeling really good. I'm just going to knead it until it's a smooth dough.

00:09:10The puff pastry is a component in this dish that is basically do or die.

00:09:16If you don't get it right the first time, there is definitely no time to do it again.

00:09:21This is a critical point in our evening.

00:09:23It is. If there's no puff pastry tarts, there's no entree.

00:09:27So I can't mess this up.

00:09:31That looks absolutely delicious, Michael. You're doing such a good job.

00:09:34I'm getting some duck fat out.

00:09:36Our duck is going to be confitting, so it's going to be cooking in a layer of duck fat.

00:09:42Oh, yeah.

00:09:44Having talked such a big game at the dinner table, there is a bit of added pressure on me tonight.

00:09:50I know that everyone's going to be looking to pick apart my meat, so I don't want to give anyone any leeway to try and drag us down.

00:09:57Rolly, we need to make sure that we hit the ball on having that duck tender and juicy and falling apart.

00:10:05Speaking with such passion, you can see that you really love it.

00:10:07Oh, I do love it. I love meat.

00:10:09The duck is the hero of this dish.

00:10:13We want to show everyone what we're made of.

00:10:16The duck's in the oven. How are you feeling?

00:10:18I'm feeling much better than last time.

00:10:20I feel like I'm ahead of time and I'm actually enjoying myself.

00:10:25We're feeling good. The vibe in the kitchen is way better than last time.

00:10:30I'm having way more fun in the kitchen.

00:10:32I'm having way more fun. Let's party.

00:10:33No, not that much fun. Don't worry about that.

00:10:36We're in a good mood.

00:10:38We're in a good mood.

00:10:40No, you don't. It's just a...

00:10:41Oh.

00:10:43Have you ever high-five of anyone before?

00:10:46We need to work on something else.

00:10:47Normally it's like this.

00:10:48Oh, my toe!

00:10:54Michael has definitely rubbed the gatecrashers the wrong way a few times now, so they'll definitely be out for blood.

00:11:01We'll be the girls in the corner with their little Rick Moss game.

00:11:04Round one.

00:11:05Showtime for the meat master.

00:11:07It is. Let's see if he can get more than a three for his meat.

00:11:10I highly doubt it.

00:11:13Michael's had a lot of opinions around the table.

00:11:16He's tried to ruffle all our feathers as gatecrashers.

00:11:19So, Michael better put his meat where his mouth is.

00:11:23Bring it, bitches.

00:11:31Tonight is our second to last night to have an opportunity to get off the bottom of the leaderboard.

00:11:36Hopefully the pressure gets them and things go wrong in the kitchen.

00:11:44They're here.

00:11:45They're here.

00:11:46This is what we've been waiting for.

00:11:49I've got meat all over me.

00:11:51That's okay.

00:11:52Time for these guest teams to see what the meat master's all about.

00:11:59We open the door to Mark and Tan.

00:12:02Got a little smirk on his face.

00:12:04Not for long.

00:12:06Yes.

00:12:07Wow.

00:12:08Oh, my God.

00:12:09Oh, we're getting married.

00:12:11Oh, wow.

00:12:12Wow.

00:12:13It's a wedding.

00:12:16This instant restaurant is absolutely beautiful.

00:12:19Do you reckon they're going to get married soon?

00:12:20Yeah.

00:12:21I've seen the cake and everything.

00:12:22I looked at Danielle and she's looking at me like this.

00:12:24I'm like, don't get any ideas.

00:12:27Hello, everyone.

00:12:28Welcome to and welcome back to our instant restaurant.

00:12:33Perfectly paired.

00:12:34Perfectly paired.

00:12:35And obviously, we're the perfect pair.

00:12:37Duh?

00:12:38Um, perfectly paired.

00:12:40I mean, they're perfectly staged.

00:12:43I mean, it just seems like it's all on show.

00:12:46Last time we were here, the caterers really messed up.

00:12:49So, we've replaced them and we've brought in a new spirit and some new energy.

00:12:54A.k.a.

00:12:55Us.

00:12:57Last time, it didn't work out so well for them.

00:13:00Potentially, that could happen again tonight.

00:13:02Fingers crossed.

00:13:03So, sit back, relax, and we'll be right back with some delicious food.

00:13:07Cheers, guys.

00:13:08Cheers.

00:13:09Cheers.

00:13:10Cheers.

00:13:12Cheers.

00:13:13It's a perfect pair.

00:13:14It's a perfect pair.

00:13:15It's a perfect pair.

00:13:16Let's see what the meat master has.

00:13:18Yes.

00:13:19To Lowe and Lil, how did your cook go?

00:13:22Honestly, it was pretty good.

00:13:25Guys, you serve a fantastic mane.

00:13:28However, I think the main theme of the night was, uh, Mara going for Michael and Riley.

00:13:35Yeah, there were some shots fired definitely last night.

00:13:38Oh, my gosh.

00:13:39What happened?

00:13:40They'll call me short.

00:13:41I couldn't see every benches.

00:13:43When I was asking a pretty simple question about a cut of meat, it got pretty heated.

00:13:47That's why I sort of walked out.

00:13:49The dynamic between Mark and Michael is like two young schoolboys.

00:13:55I'm not going to sit around and let someone speak to people like that.

00:13:58Sorry to interrupt.

00:14:00I feel like you get what you give.

00:14:04I think, in a way, Mark is just as bad as Michael, to be honest.

00:14:09It's always the battle of the alphas at the table.

00:14:13I actually have a feeling they're going to be on the bottom of the leaderboard, honestly.

00:14:17No matter what, Mark just wants to tear down Michael's meat.

00:14:22I will be very critical on the meat because if you're calling yourself the meat master,

00:14:26be expected to have some hard critiques coming your way.

00:14:30Mark is definitely going to take it to the extreme with his critiques tonight.

00:14:35We'll see if he can put his money where his mouth is.

00:14:39This is going to be so entertaining for us.

00:14:42Coming up.

00:14:43I feel like the meat master is delivering.

00:14:47Michael's talk the talk.

00:14:49You're so good at what you do.

00:14:51We are going to take it to the top of the leaderboard.

00:14:53But can he walk the walk?

00:14:55It's a very ambitious menu.

00:14:57We are so excited to see if the meat master can put his money where his big mouth is.

00:15:03And at the table, Mark meets Michael head on.

00:15:07Do you think that's cool?

00:15:09Oh my god, oh my god, oh my god, oh my god, oh my god.

00:15:11You should take a lesson from the meat master.

00:15:13And you're watching The Old Assикoets.

00:15:14We're all fast.

00:15:15We're all confused.

00:15:16I could get started on the «Well», for ainnen drawings.

00:15:17Sergio.

00:15:18Ready?

00:15:19Let's do it.

00:15:20Pull your heart, pull your heart, pull your heart hard.

00:15:22Try because I'm so excited to watch the TV show them in for any part.

00:15:25With a dream, you're delivery very Want me to play with your ears,

00:15:32I know I feel a bit nervous at all.

00:15:37I feel very Bed St Twilight guys back in there.

00:15:38I want to connect with the guy up here in the kitchen.

00:15:39Relax, I'mиной- I'm Emma.

00:15:40...?

00:15:43us and our food reflected that only positive energy okay we've got this let's go but this

00:15:50time is different we are getting redemption tonight let's go

00:16:06all right look very dapper how are we all welcome back to our instant restaurant

00:16:23manure and colin perfectly pad we've taken on all your critiques and we're ready for redemption

00:16:32redemption what score are we going for tonight we're going for 85 we want to be at the top of

00:16:37the table wow so whoever wins this one i suppose we're doing the shui on the next instant restaurant

00:16:46i will definitely make sure i wear my shoes until then good just to give it a bit of more fresh

00:16:54inbound shui for mark so michael and riley what's on the menu if you guys would like to reveal your

00:17:00menus for entree we're having comfy duck tart with caramelized onion riley is an amazing pastry baker

00:17:11so i'm expecting amazing things it should taste delicious for maine we're having a pistachio

00:17:17crusted lamb rack with leek puree and crispy smashed potatoes so michael's picked two pretty hard meats

00:17:24duck and lamb i honestly feel like the biggest thing that could go wrong here is michael cooks it

00:17:32and for dessert we're serving paris breast with hazelnut praline cream oh la la it's a little bit

00:17:39of french here yes there certainly is pie breast is one of my favorite dessert in the world oh great

00:17:45they're serving french food to a high caliber french chef like menu sitting there that's a bit

00:17:56ballsy every single dish on this menu has to be perfect well if that is done properly i think we're

00:18:05gonna have a great meal mate it's the meat master i forgot sorry

00:18:11all right thank you guys thank you good night

00:18:20maria and bailey we don't need to keep rubbing it in but you are at the bottom of the leaderboard

00:18:25how do you feel it when you look at this menu i mean there definitely is a part of us that you they

00:18:29don't i don't want them to do well we're at the bottom of the leaderboard however this looks good if

00:18:34they do this well who's crude yeah who's crazy lara i mean it's very ambitious menu i have to say

00:18:44but i don't know there is a lot to do we are so excited to see if the meat master can put his money

00:18:51where his big mouth is oh yeah i still feel after tonight they're going to be the lowest on the

00:18:57leaderboard maria and bailey did your heart sing when you heard that my heart never sings when mark

00:19:05talks sorry mark but it's the truth

00:19:12all right let's finish the entree let's do it i will start egg washing these so we can put them

00:19:18straight in the oven for our entree we're cooking confit duck tart with caramelized onion

00:19:25i've got the duck confiting in the oven and i've got the onions looking really good on the stove oh

00:19:30yeah butter is gonna make this nice are you happy to be off the table and in the kitchen tonight

00:19:35definitely i think the judges are gonna be looking forward to eating some quality meat tonight yeah

00:19:41i'm gonna pull the duck out now duck is one of my favorite meats but it can easily dry out so by

00:19:47confiting it the duck cooks in its own fat so i'm hoping it's tender moist and juicy oh oh my god

00:19:59this duck is perfect look at this it's literally fallen straight off the bone that looks so good

00:20:06for shredded duck that is exactly what we want to be seeing okay so you can shred it that's exactly what

00:20:12i'm gonna do all right the duck is the hero of our entree it's still tender and juicy this is

00:20:20exactly what we were looking for you want to show everyone what we're made of i know someone's gonna

00:20:26say the duck's dry do you reckon i should add a bit of duck fat to it yeah i thought i'd add in a bit

00:20:31of duck fat straight into the shredded duck just to give it a bit of extra moisture if anyone says

00:20:37this is dry they are telling lies because this is so juicy i'm the meat master and i have absolutely

00:20:47nailed this duck it is perfect you've nailed it never in doubt all right i'm putting these in the

00:20:54oven well that should be it should be nice and puffy my main concern for our entree is just the puff

00:21:02pastry it's really hard to make puff pastry at home so we want that to flake up right yes

00:21:06we want it to puff up so we can see some flaky layers there is really no room for ever with the

00:21:12puff pastry can't make another batch won't have time if the layers aren't there it's considered a

00:21:19fail no pressure riley yeah uh duck coffee with caramelizing and tart i think this will be really

00:21:29yummy if they do it well i've heard amazing things about riley's pastry so i think if the duck is nice and

00:21:35moist i think this could be a really good entree i love duck but can he pull it off i'm not sure

00:21:42i mean you've got confit duck which is a famous french dish i mean that's easy to screw up

00:21:49i hope riley is cooking the pastry tonight i hope michael is it'll be fun

00:21:54how are they looking oh yes things are looking very good in there i can see the layers

00:22:07i'm not gonna lie i was freaking out just then especially because your duck is so good i was like

00:22:11oh god oh we're team we're team the pastry it's turned out perfectly exactly how i wanted it

00:22:18i think the pastry's definitely there the layers are there thank goodness okay we're ready to plate

00:22:25cool our entree is an explosion of flavors we got a really buttery tart base then we got a nice sweet

00:22:32and citrus onion chutney amazing some rich moist duck on top oh perfect i like the meat master is

00:22:42delivering and then to cut through all of that got some crème fraîche and we're zesting some orange zest

00:22:48and that'll just break everything down that's some beautifully salted crispy duck skin plating is

00:22:55looking really beautiful you pay good money for something like this this is probably up there with

00:23:00one of the best dishes in the competition i think easily i'm feeling pretty confident with our entree

00:23:06we're really looking forward to presenting this food it's essentially michael and riley on a plate

00:23:10all right you ready to serve yep okay this is a french pastry so i want menu to have the best one

00:23:15so i reckon this one's menu and that one's collins okay let's go

00:23:30wow entree is served

00:23:33i am so proud to present this in front of the judges you can visibly see the layers of this puff pastry

00:23:41straight away i think they're going to be wowed

00:23:50visually this entree it looks beautiful like the pastry is super puffy super impressed with it

00:23:58yeah that puff pastry is exquisite i've never seen anything like that thank you thanks

00:24:18i'm really confident with what we're delivering

00:24:20the biggest concern for me was drying the duck out but just tender moist the duck is the standout on

00:24:30this entree for me i know this is going to set the standards for the rest of the night

00:24:39there is no doubt in my mind that we will be getting redemption tonight

00:24:44in queensland meat master michael and partner riley are aiming for redemption with their first dish

00:24:57of the night confit duck tart with caramelized onion

00:25:05the biggest concern for me with this dish was drying the duck out but right now i'm as confident

00:25:12as i could ever be with this dish the duck is tender moist it's just jam packed with flavor

00:25:22we need to redeem ourselves and i think we've absolutely nailed it

00:25:27thank you very much thank you thank you bon appetit

00:25:41i thought that puff pastry was phenomenal like 10 out of 10 amazing

00:26:01oh my god the puff pastry the layers are just incredible so flaky buttery this is phenomenal next

00:26:09level but tasting the duck i am missing seasoning i'm missing a little bit of flavor and i kind of feel

00:26:18like it's quite dry

00:26:24the duck's really dry and lacking moisture and i feel like there was no sauce so it'd be good if there was

00:26:30a sauce you can see that there's a lot of technique in the puff pastry that would have

00:26:40taken a very long time and the presentation was really nice like i was like wow the puff pastry was

00:26:46really good definitely know that comes from riley so that's that's great couldn't fault that there was

00:26:51a little lack in the dark in terms of the flavor they did similar mistakes in their last entree as

00:26:57well so if they keep this up i think there might be a little bit of hope for us to get off the bottom

00:27:02of the leaderboard the whole dish was a bit dry as i ate it it was definitely missing a whole element and

00:27:09i definitely think it was the gravy so shoe was where is it going the shoe-o-meter

00:27:19the only person drinking a shoe is him

00:27:31michael and riley for entry served us confit dark tart with caramelized onion puff pastry

00:27:40top-notch absolutely top-notch the rise on it the fleckiness the butterness the crispiness all of

00:27:49that was just tick tick tick a lot of work got into that pastry and you can taste it

00:27:56well the biggest problem you had was this dish you're just needing that moisture in the duck

00:28:01like a duck's you pull over the top of this beautiful pastry tart would have been schmicky

00:28:13hearing that the dish needed more moisture i was a little bit taken aback i thought that the dark

00:28:21was tender and juicy going forward you've got your main course of pistachio crusted lamb rack with

00:28:29leek puree and smashed crispy potatoes so no pressure whatsoever thank you guys thank you

00:28:34thank you the one criticism really was the dryness of the dark i'm feeling upset because i did everything

00:28:45to prevent drying the duck out let's get into maine you just gotta get cracking and get in there i wasn't

00:28:50expecting that feedback from colin and menu so i feel like that was a little bit disheartening

00:28:56i am going to sort the potatoes yeah for maine we are cooking pistachio crusted lamb rack

00:29:03with leek puree and smashed crispy potatoes you know it's hard when you don't really agree with

00:29:09the critique better let that go like obviously that pisses me off it was the most minuscule negative

00:29:15they gave michael and i have been together for going on six years and i know michael can't handle

00:29:22criticism it's just annoying i thought the duck was cooked perfectly i was the best duck i've ever

00:29:26cooked in my life don't let it knock your confidence around

00:29:29you're only seeing the negative feedback overall they said the dish was good nothing's ever going

00:29:37to be perfect all right i'm having a bit of deja vu from our last instant restaurant where the pressure

00:29:45was definitely our downfall we need you to pull your shit together why if michael doesn't snap out of

00:29:51this i'm worried that we're not going to get redemption on this main history is going to repeat itself

00:29:56and we're going to get a three

00:30:04michael and riley set out to stay calm under pressure but after a negative critique on their

00:30:10entree the meat master's confidence is crumbling as he prepares his lamb for the main course

00:30:17there's a lot that can go wrong 100 there's extra pressure that comes with the title meat master

00:30:23don't let it knock your confidence around when michael starts to get in this state of mind of doubts

00:30:31and uncertainty i'm having flashbacks to our main in our first instant restaurant and i do not want

00:30:37history to repeat itself i don't want to cook shit meat yeah okay how many times have you done this lamb

00:30:44probably like 50 it's like my favorite lamb dish yeah so just back yourself okay i need you to back yourself

00:30:50because my vacuum we just need to put that to the back of our mind because we're here for redemption

00:30:55and we can do it you're so good at what you do i just need some confidence from you michael that you're

00:31:00going to nail these riley is definitely right having talked such a big game at the dinner table that i'm the

00:31:07meat master it's time to deliver i love you i don't love me what did you not love me for a second

00:31:15yeah how about we all come up with an impression of someone in the competition and then everyone

00:31:20has to guess who it is someone in the competition oh that's easy oh you two go look i want to tell

00:31:27everyone here how good i am at cooking meat

00:31:33michael it's spot on for michael i don't think anyone could have done that better well done girls very

00:31:41good well done michael for mains we have such a crusted lemon bread potato with leek puree and crispy

00:31:49potatoes tell you that was you that was who was it that was him yeah what do you mean was me firstly

00:32:03he wasn't a french accent and secondly i don't touch my kettlebell yes you do he was doing menu oh my god

00:32:10no no no no way no way tan you're impressed with the potatoes are looking really good that's good

00:32:20i just want to make sure they're hot so what this leek's all cooked yep that's soft enough and it's

00:32:26sweet enough frat league puree with sauteed leeks added cream so it's full of flavor they're probably

00:32:33going to make the comment again about the jus or whatever i don't know i feel like the lamb's juicy

00:32:37enough when i cook this dish perfectly you've got so much sauce on your plate the combination of the

00:32:44lamb crust lamb potato and the leek puree and all together it's just a flavor explosion it is ultimate

00:32:51i feel like adding a sauce that is detrimental i know i agree i really love the flavors

00:32:57in our first cook menu and colin had a lot of critiques and it all came down to

00:33:03making sure you put a jus or some type of sauce we normally use a puree as a sauce rather than

00:33:08making a jus i don't think it needs a jus because it's got that leek puree it is a risk but it should

00:33:13pay off in the end i just know it let's go i'm proud of you we eat a lot of lamb i hope the leek puree is

00:33:21not the only saucy sort of element to it anticipation for the main dish tonight is absolutely sky high

00:33:27i think everyone is really going to be looking forward to what's going to be on the plate i love

00:33:33a rack of lamb i hope it's got a nice sauce maybe a lamb shoe this is a moment of truth we can't wait

00:33:39to see if the meat master can live up to his name show us what you've got sunshine lamb is one thing i

00:33:46eat non-stop the one dish i do every day is lamb cutlets with pistachio it's like crusted so i'm the lamb

00:33:55master so you'll be quite critical on the lamb will you yeah be very critical on the lamb the lamb

00:34:01master there you go the master of lamb i think that mark just wants to be the master of something

00:34:10maybe we should just let him have a title so he'll shut up

00:34:13let's go moment of truth the top ones could be done they're all like getting very close to borderline

00:34:26i am feeling the pressure there is no going back if this lamb's overcooked

00:34:33i might as well put the meat master title down the drain because it's game over

00:34:36oh my god that was perfect

00:34:45it is perfect i've had so much pressure on this meat and just to see it come out pink juicy colorful

00:34:55that is gonna taste phenomenal i'm the meat master and i've nailed it the meat master has done it again

00:35:02never in doubt puree's ready potatoes are ready you can stop plating i reckon i love leak puree i think

00:35:11it has a really interesting flavor oh they're perfect really they look beautiful yeah they're perfect

00:35:17yay this is a huge moment for us this is earlier i was feeling the pressure but right now i'm feeling so

00:35:25good that's beautiful we have so much confidence in this dish because we know the flavors really pair

00:35:32we've got a stack of crispy potatoes and those french lamb rack it's going to sit up on the crispy

00:35:37potatoes we've got redemption 100 this is us on our plate it looks perfect so i'm thinking

00:35:44okay okay all right you ready let's do this let's go

00:35:58minute served

00:36:15this is cooked to perfection

00:36:18For me, there is no way this rack of lamb could be picked apart in any way at the table.

00:36:30The moment of truth, the meat master's mane is out on a bed of leek puree.

00:36:36I mean, is that baby food?

00:36:39Thanks, mate.

00:36:47We're all looking at Mark.

00:36:51Mark is the main event of this mane.

00:36:54We all want to see his reaction to this lamb.

00:36:59Thanks, mate.

00:37:00Cheers, mate.

00:37:09The pressure from all this talk he's done comes down to this moment.

00:37:17Right now, I'm starting to get nervous because I'm feeling like I'm not going to get a fair critique at the table.

00:37:32I think Mark will be lowballing us intentionally because of the bed.

00:37:35If Michael gets this wrong, I'm definitely going to let Michael know about it and I'm going to love it.

00:37:51In Queensland, meat master Michael and partner Riley are hoping to rack up praise with their mane.

00:38:04Pistachio crusted lamb with leek puree and crispy potatoes.

00:38:10As a meat master, there is a lot to prove.

00:38:14I'm feeling really confident in the way that this lamb is cooked.

00:38:19It's perfect.

00:38:22But I know this meat is going to get picked apart by the guest team.

00:38:41Bon appétit.

00:38:41You need a chainsaw to get through it.

00:39:02You do need a chainsaw to get through it.

00:39:04E.

00:39:16That's good.

00:39:27I can't hear.

00:39:28It was just chewy and I could barely eat it because it was so undercooked.

00:39:37Pistachios, I think they're just a hard that you can't cook meat.

00:39:44The puree was quite nice.

00:39:47The potatoes were crispy, so it's what they said on the menu.

00:39:51I'm not an expert in lamb, but this is what Michael does.

00:39:54He is the meat master and I quite liked this.

00:39:59I'm a bit disappointed.

00:40:01The lamb was a bit hard to cut through.

00:40:04Basically, it was like Michael and Riley on a plate themselves.

00:40:08It looks pretty, but there's no substance.

00:40:12I'll be really critical with this.

00:40:16Lamb shouldn't be bloody and it shouldn't be that pink.

00:40:19It should only have the slightest pink through the middle.

00:40:21Fat at the top, white as, it means it hasn't been cooked that well.

00:40:26Lambs should not be that colour.

00:40:27Full stop.

00:40:29I'm so happy right now.

00:40:34Because Michael likes critiquing everyone, I'm definitely going to let Michael know how bad it is.

00:40:38And it's going to be so satisfying.

00:40:39Michael and Riley from Aincourt, she gave us pistachio-crusted lamb rack with leek puree and smashed crispy potatoes.

00:40:53It was meat and two veg, right?

00:40:55And that's not a bad thing.

00:40:57But it needed another little something to bring it together.

00:41:01You know, it's great just cooking the meat, but we need to bring a bit of sparkle.

00:41:06And we're missing the sparkle on the dish.

00:41:10You cannot serve a piece of meat without a sauce.

00:41:14Like, you're the meat guy, I'm the sauce guy.

00:41:16You and I, we can be friends if we're on the same plate.

00:41:19That would finish those plates of yours nicely.

00:41:22Because I think the cook of the lamb was perfect.

00:41:32Nicely pink all the way through, from the outside to the middle.

00:41:37Nicely pink.

00:41:38No, I think it should be cooked a bit more.

00:41:45Judges, I'm really sorry.

00:41:47I'm going to disagree here.

00:41:49It's not cooked properly.

00:41:51Do you think that's cooked?

00:41:52Oh, my God.

00:41:56Oh, my God, oh, my God, oh, my God, oh, my God, oh, my God.

00:41:58We've seen Michael do this, but he's not going to take it well.

00:42:02So, has that fat there been cooked?

00:42:06Oh, my God.

00:42:09Mark is like a dog with a bone when it comes to Michael.

00:42:13He's latched onto it and he just can't let go.

00:42:15He is obsessed with it.

00:42:18That's cooked absolutely perfectly.

00:42:20Is it?

00:42:21Yeah, that is exactly how lamb should be cooked.

00:42:24Is it?

00:42:25You should take a lesson from the meat master.

00:42:26I don't think that's how lamb should be cooked, but...

00:42:28I am so sick of Mark yapping on like a little chihuahua.

00:42:33Mark will use anything that he can as ammunition against myself.

00:42:38Talk about a great time to critique.

00:42:40Michael definitely did want to hear what it has to say, but, mate, I think you need to learn

00:42:46how to cook, so...

00:42:47There's a lot of comments on the table.

00:42:50I'm only judging what I got.

00:42:52And to me, I ate my lamb.

00:42:54My lamb was cooked perfectly.

00:42:56I had a tiny little bit of white fat maybe I would have taken off.

00:43:00It came out beautiful and pink, and that's the way lamb should be cooked, is beautiful

00:43:03and pink.

00:43:04Mark, how do you like that?

00:43:08Straight from the horse's mouth.

00:43:12Dessert, pie of rice, looking forward to it.

00:43:15Yeah, you should be.

00:43:17Thank you, darling.

00:43:18Cheers, guys.

00:43:19I can't believe that Mark said my lamb was undercooked.

00:43:25I've got the proof right here.

00:43:27That meat was literally perfect.

00:43:30You couldn't cook that any better.

00:43:32Anyways, we've got some stuff to focus on.

00:43:33Okay, well, let's just get straight into dessert.

00:43:36I've got the ingredients here.

00:43:38For dessert, we are making Paris breast with hazelnut praline cream.

00:43:42This is the choux pastry for dessert, which will make the Paris breast.

00:43:47Given we have a French pastry, I feel like Manu is going to be really critical.

00:43:52Obviously, he knows exactly what he's after.

00:43:56I literally love cooking desserts.

00:43:58I just feel like it's my element.

00:43:59I know where I stand with it.

00:44:01I know I'm good at it.

00:44:02So I'm feeling pretty comfortable already, to be honest.

00:44:05You always light up, Riley.

00:44:07Dessert queen, talking about your dessert, makes my mouth water.

00:44:11Choux pastry is a technical pastry to make,

00:44:15so it's definitely a risky thing to do, especially in this competition,

00:44:19but this technique will pay off in the end.

00:44:22I just know it.

00:44:22I'm going to put these in the oven.

00:44:25Manu, being French, as a French pastry,

00:44:27he's probably had 101 of these.

00:44:31And I've been to Paris three times, four times.

00:44:33Riley's made this dessert 100 times,

00:44:37but I think the fact that she's serving it for none other than Manu

00:44:42obviously is making her a little bit more nervous.

00:44:46We tend to do this, don't we?

00:44:47It's just a rollercoaster.

00:44:48We scored a 9 and a 10 on our last instant restaurant.

00:44:51This is where we're meant to shine.

00:44:53So there's a lot of pressure on me right now.

00:44:55If it's not done right, then we're in trouble.

00:44:58Coming up...

00:45:01The best thing you've ever eaten in the world.

00:45:03Will Michael and Riley's dessert give them sweet redemption?

00:45:08Having a French-style choux pastry to a French chef

00:45:11is ballsy Michael and Riley.

00:45:13Or are they on a slippery slope

00:45:16to a date with a dreaded chouxie?

00:45:19That's not my cup of tea.

00:45:20I wouldn't order it.

00:45:22So how do we feel about the back?

00:45:23I don't know.

00:45:28After mixed reviews for their first two courses,

00:45:38the pressure is on Michael and Riley

00:45:41to serve a flawless parry breast for dessert.

00:45:44Should be hollow on the inside.

00:45:47These look perfect.

00:45:48Crunchy on the outside and soft on the inside.

00:45:51That's exactly how it's done.

00:45:53It's turned out perfectly.

00:45:55It's the first step of making it

00:45:57the best thing you've ever eaten in the world.

00:45:58This is good for us.

00:45:59Oh, no.

00:46:00Edward, oh, no.

00:46:01Okay.

00:46:05All right.

00:46:06Well, we just got one team left to cook.

00:46:10And that's you, Amy and Laura.

00:46:11Really?

00:46:12Is that us?

00:46:13No.

00:46:13Yes, it is.

00:46:14What can we expect in terms of cuisine?

00:46:16In terms of cuisine,

00:46:18it's more homely cooking.

00:46:19It's flavour.

00:46:21It's not fine dining.

00:46:22To make it pretty is going to be hard

00:46:24because you guys,

00:46:25especially Maria and Bailey,

00:46:27your presentation is off the charts.

00:46:30Yeah.

00:46:30Well, we're at the bottom of the ladder,

00:46:31so don't do that.

00:46:32Where are you going to end up on the leaderboard?

00:46:34We're aiming for 110.

00:46:35Oh, for sure.

00:46:36What?

00:46:37Oh, my God.

00:46:38These girls are just delusional.

00:46:41Like, why would you put that out there

00:46:43as your expectations?

00:46:44Because everyone's going to critique you harsher now.

00:46:46We believe that at the end of the competition,

00:46:51we'll be walking away with 100k

00:46:53and it'll be a walk in the park.

00:46:57All right, let's talk about Pari breast,

00:47:00which is a donut-shaped shoe pastry

00:47:03with hazelnut buttercream inside.

00:47:07Well, shoe pastry, have you made it before?

00:47:09My grandma used to, and I used to, like, be with her,

00:47:12but I haven't personally made it.

00:47:13It's going to be hard to do 12, I think.

00:47:16That would be difficult.

00:47:18Serving a French-style shoe pastry

00:47:20to a French chef is Ballsy Michael and Riley.

00:47:22Manu will know these flavours in and out.

00:47:24Like, that is such a risk.

00:47:25I would never do that, so good luck, all the best.

00:47:29I'm expecting big things from this one.

00:47:31I'm hoping to have, like, a really nice, creamy centre.

00:47:34Hopefully there's lots and lots of cream.

00:47:36I feel like to make shoe pastry is quite complex,

00:47:40but if this dessert is anything like the pastry

00:47:43from their entree, it's going to be amazing.

00:47:45I'm so scared of Riley's talent.

00:47:48Her talent with the desserts is next level,

00:47:51so I'm expecting another 10 tonight.

00:47:54We're definitely in a good position right now

00:47:55before the dessert.

00:47:57So, fingers crossed that this dessert was a fail.

00:48:00And if she gets a 10, where are you?

00:48:01First from the bottom.

00:48:03Ooh!

00:48:04LAUGHTER

00:48:05I'm really hoping something does go wrong.

00:48:09This is the hazelnut praline cream

00:48:15that will go piped into the Paris breast.

00:48:19This dessert is a beautiful shoe pastry

00:48:21that has been cooked perfectly,

00:48:23crunchy on the outside and soft on the inside.

00:48:26As you bite through it,

00:48:27you get the hazelnut praline cream,

00:48:29and then you actually get this line

00:48:32of hazelnut praline paste.

00:48:35You want to taste the hazelnut.

00:48:38When you eat it,

00:48:39it should just be like a flavour experience in your mouth,

00:48:42and you just want to keep going back for more.

00:48:44Not enough.

00:48:45That's perfect. That's perfect.

00:48:47Thanks.

00:48:48OK.

00:48:48I'm striving for that.

00:48:49The steaks are huge for me

00:48:51because I feel like this falls

00:48:52under my cooking reputation for baking.

00:48:55The reason we're here

00:48:56isn't for Michael to be the meat master.

00:48:59It's for Riley to be the dessert queen.

00:49:02Yum.

00:49:02Yeah, I don't know.

00:49:03I guess there's just a lot of pressure

00:49:04being like a French pastry.

00:49:06I want to start my own patisserie,

00:49:08so if there's one thing that needs to be perfect,

00:49:10it just needs to be dessert.

00:49:12You make this all the time.

00:49:14Don't doubt yourself.

00:49:15We'll see.

00:49:15You know what?

00:49:16Like, I'm proud of what I put up regardless.

00:49:18And we did it.

00:49:20The dessert looks amazing to me,

00:49:23so I just hope the judges love it.

00:49:25All right, so what are you thinking?

00:49:27I'm thinking this one, Manu, and Colin.

00:49:30Colin and Manu.

00:49:30All right, let's go.

00:49:32Dessert is set.

00:49:44It looks good.

00:49:53I'm more nervous serving the dessert.

00:49:56My heart is, like, beating.

00:49:59It looks nice, but I guess the proof is in the pudding.

00:50:08Thanks, Michael.

00:50:09It looks pretty impressive.

00:50:25It looks like Riley has done a really good job here.

00:50:28Riley should definitely have a bakery.

00:50:30I really want to impress Manu with this classic French dessert.

00:50:41I'm just so not ready to go home.

00:50:52I'm nervous.

00:50:53There's a lot of pressure on us.

00:50:55We've got a lot to prove.

00:50:56In the first round, we scored 65.

00:51:00We need to redeem ourselves and show the judges

00:51:02that we can actually produce high-quality dishes.

00:51:06At their second instant restaurant, Michael and Riley's last hope for a successful night rests on their dessert.

00:51:21Parry Breast with hazelnut praline cream.

00:51:27I'm nervous.

00:51:28There's a lot of pressure on us.

00:51:30We need amazing critiques to stay in the competition.

00:51:33I hope the judges taste the love that I've put into the pastry.

00:51:48Bon appétit.

00:51:49It's super...

00:52:08Yum.

00:52:09It's super light.

00:52:10It's super fluffy.

00:52:11The choux pastry is super, super hard.

00:52:14A lot can go wrong.

00:52:15But they've definitely hit the nail on the head with this one.

00:52:19I like it.

00:52:20It's pretty good.

00:52:21That pastry was like 10 out of 10.

00:52:25The pastry was good.

00:52:26Great job.

00:52:27I can cross my fingers so we're not on the bottom of the leaderboard,

00:52:31but it's just really...

00:52:32It doesn't look really good for us right now.

00:52:39I really like it.

00:52:41Could have better be more crisper.

00:52:43I could appreciate what I was tasting there.

00:52:46There was a lot of technique into this dish.

00:52:48But I'm feeling like it's too rich.

00:52:51Felt like it needed something to cut the creaminess and the richness of it.

00:52:56Yeah, it was probably a little bit too rich for my liking.

00:53:00It's not my cup of tea.

00:53:01I wouldn't order it.

00:53:03It's a very heavy ending to this meal.

00:53:05I actually really like this.

00:53:07It was really light.

00:53:09The pastry's nice.

00:53:10And I love all the nuts in the cream.

00:53:12I like having that, like, crunchy element.

00:53:14I think they did a really good job with that.

00:53:16I think the execution was really good, actually.

00:53:19This was definitely the star of the show.

00:53:21This has definitely saved the night for them.

00:53:23Like your mark.

00:53:24I'm sure Mark is going to have a few things to say.

00:53:30Interested to hear his critique on this dessert.

00:53:33I felt the middle was a bit soggy or the outside wasn't that crunchy.

00:53:40It just sort of looks like a donut with, like, an eclair.

00:53:43A bit of cream in the middle.

00:53:44Yeah.

00:53:45Which I hate.

00:53:46So after three courses, Mark, this little bet we've got, where are we sitting?

00:53:53We're still confident that they won't get above us.

00:53:57I believe they're on par with Maria and Bailey.

00:54:00I think it will actually come down to the wire with you guys.

00:54:03That's my hope.

00:54:08With dessert finished, it's now time for the guest teams

00:54:13to score Michael and Riley's instant restaurant,

00:54:16out of ten.

00:54:17We had the entree, which was the duck tart.

00:54:19Yes.

00:54:20The puff pastry was amazing.

00:54:21Yeah, that was beautiful.

00:54:22I quite like this one.

00:54:24I thought that the pastry was absolutely delicious.

00:54:27Finally, we got to try the Meat Master's food.

00:54:30Duck tart.

00:54:31I was really disappointed.

00:54:33The duck, it was unseen, it was a bit dry.

00:54:36Ooh, I think the duck was a bit dry

00:54:38and it needed a bit of jus or a jug of sauce,

00:54:41something to moisten it up.

00:54:43The main was lamb rack.

00:54:45The Meat Master, that's his key thing,

00:54:48but the fat was still white, hadn't been cooked.

00:54:53Lamb shouldn't be that red-pink.

00:54:56For me, it was, yeah, a very big letdown

00:54:58from the Meat Master.

00:55:00Yeah, overall, it was a massive letdown.

00:55:02Meat Master, this is where he should shine, Lara.

00:55:06Do you think he shined?

00:55:07No, I did not.

00:55:09And the leek puree just did nothing.

00:55:11It didn't pop out at me.

00:55:13And then for dessert, we had the Paris press.

00:55:16That was my favourite dish of the night, personally.

00:55:18Pastry was delicious, love the cream.

00:55:21I thought it was done perfectly, executed very well.

00:55:25This is a pretty technical dish

00:55:27and Riley did do really well with it.

00:55:30Riley is a very good baker, good technique,

00:55:34but it felt a little bit rich at the end of the meal.

00:55:37So what are we thinking for score?

00:55:39Those things are did overall good.

00:55:41I'm thinking maybe, like, a six.

00:55:44I would agree, a six.

00:55:46Thinking about a six?

00:55:47I feel like a six is fair.

00:55:49Lock it in.

00:55:49Yeah.

00:55:49Lock it in a six.

00:55:51Do you reckon it's five?

00:55:52Yeah.

00:55:53I'd probably say a five.

00:55:54Yeah, I think it's fair

00:55:55because the main was way below average.

00:55:58So we're locking five?

00:55:59Locking five.

00:56:01Just didn't live up to expectations, I'm afraid.

00:56:04So for tonight, we're scoring Michael and Riley a four.

00:56:11In the first instant restaurant, our score was so low.

00:56:16So tonight, we need to get redemption.

00:56:20My only concern is the guest team score.

00:56:23I have a feeling we're going to be low-balled.

00:56:35Our last instant restaurant score was 65.

00:56:37We need to get redemption.

00:56:39Aiming for 85 puts us one point ahead of the leading team,

00:56:44which is Danielle and Marco.

00:56:46But also, it puts us ahead of Mark and Tan,

00:56:49so we don't lose the bet and they have to drink the shilly.

00:56:54Michael and Riley,

00:56:56thank you for having us back in your wedding party.

00:56:59Perfectly paired.

00:57:00It's time for the scores.

00:57:06The guest teams have given you a combined score of...

00:57:0926 out of 50.

00:57:17What the heck?

00:57:22That's crazy.

00:57:23Yeah.

00:57:24I'm...

00:57:24I'm really disappointed.

00:57:27Did they get the same food that we took out to them?

00:57:29Did they eat the food that we delivered?

00:57:32I think Amy and Lara definitely would have low-balled us,

00:57:36and I think Mark and Tan have strategically low-balled us because of the bet.

00:57:41That is the lowest guest team score so far.

00:57:46And now it's our turn to score each dish out of 10.

00:57:50I'm really eager to hear what the scores are

00:57:55because it might mean we get off the bottom.

00:57:59For entree, confit duck tart with caramelised onions.

00:58:03The pastry was something you would buy from a patisserie.

00:58:07It was crisp.

00:58:08It was light.

00:58:09It had the thousand layers.

00:58:11A lesson on making and cooking puff pastry,

00:58:14so that was absolutely amazing.

00:58:17That was actually perfect pastry.

00:58:18The technique on the duck, well done as well, Michael.

00:58:23A little jus on top of that would have been perfect.

00:58:27For your entree tonight, I score you...

00:58:31a seven.

00:58:36The score I'm giving you for your entree...

00:58:40is a eight.

00:58:43That's an excellent critique.

00:58:44Yeah.

00:58:45For main course, pistachio-crusted lamb rack

00:58:50with leek puree smashed crispy potatoes.

00:58:54I thought the lamb was cooked very well.

00:58:59It was beautiful and pink and the way it should be cooked.

00:59:02The pistachio crust I loved.

00:59:04I think we needed a jus or something just to tie it all together.

00:59:08But overall, not too bad at all.

00:59:10Well, for your main course tonight, I score you...

00:59:16not a three, but a seven.

00:59:23The score I'm giving you for your main course...

00:59:29is a seven.

00:59:33It's a seven.

00:59:37Barely.

00:59:38I think it's game over.

00:59:40It's not looking good at all for us.

00:59:41For dessert, pie breast with hazelnut praline cream.

00:59:46Very ballsy to want to do a bit of choux pastry.

00:59:54But the pastry was perfect.

00:59:57Slightly crispy on the outside,

00:59:59just melting your mouth as you bite into it.

01:00:02Beautiful praline cream in the middle.

01:00:05What a beautiful dessert.

01:00:06It was a very Moorish dessert.

01:00:09That cream, I don't want to keep eating it, but I did.

01:00:13Classic dessert done well.

01:00:16It was a great end to a good meal.

01:00:19For this, I score you an eight.

01:00:25If there's a meat master in the team,

01:00:27there's definitely a dessert queen as well.

01:00:29Oh.

01:00:32The score I'm giving you for your dessert

01:00:34is a nine.

01:00:38A nine?

01:00:39A nine.

01:00:40I'm stoked.

01:00:41Nice work.

01:00:44So, Michael and Riley,

01:00:46that gives you a grand total score of...

01:00:5072.

01:00:56You are now officially safe.

01:01:02We're not going home.

01:01:03We are not going home.

01:01:0472.

01:01:05We beat us.

01:01:06We smashed our last score of 65.

01:01:08That's redemption, baby.

01:01:10That is redemption.

01:01:13Scores are in.

01:01:14Yes.

01:01:15Guess who's doing the shoeie.

01:01:18Michael.

01:01:19The meat master.

01:01:20With a score of 72,

01:01:25Michael and Riley are safe from elimination,

01:01:29but not safe from the shoeie.

01:01:31Maria and Bailey remain on the bottom of the leaderboard,

01:01:35with only Amy and Lara left to cook in this round.

01:01:39Yes, it's going to be something different

01:01:41that you've ever seen before.

01:01:43I feel like the other team should be nervous

01:01:46about us being in the kitchen.

01:01:47They should feel completely threatened and worried.

01:01:51All right, well, I'm looking forward to the last instant restaurant.

01:01:55We have one more chance to stay in this competition,

01:01:58so I just hope that something goes wrong

01:02:00on their instant restaurant.

01:02:01What a rollercoaster of a night.

01:02:07The most anticipated cook of the year.

01:02:10Bright, beige, meh.

01:02:13Is here.

01:02:15She's cooked for Chris Hemsworth.

01:02:17Chris Hemsworth.

01:02:19What does Thor like to eat?

01:02:20Now, just wait till you see what they're about to serve up.

01:02:25I've cooked for billionaires.

01:02:26People should look out.

01:02:27Can't wait to get the Chris Hemsworth treatment.

01:02:29Welcome to our restaurant.

01:02:31Only Pants.

01:02:32Only Pants, of course.

01:02:35Well, ladies, any pressure on you now?

01:02:37Oh, no.

01:02:38It's a walk on the path.

01:02:41Hold on tight.

01:02:43Oh, whoops, Mr. Ben.

01:02:44For the oldest night of MKR you'll ever see.

01:02:51It's stuck.

01:02:52My sauce overflowed.

01:02:53This is the oddest kitchen visit I've ever had.

01:02:57Time is running out.

01:02:58Just get this out now.

01:03:01Mane is served.

01:03:04Mane is served.

01:03:13You still think you're going to get a 10?

01:03:15Yes.

01:03:15Oh, yeah.

01:03:17One team is going home tonight.

01:03:20The MKR Elimination.

01:03:22Monday, 7.30.

01:03:24Monday, 7.30.

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