My Kitchen Rules Season 15 Episode 12

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My Kitchen Rules Season 15 Episode 12  #MyKitchenRules #RealityInsightHub  🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00:01Previously, after two gatecrasher teams took the leaderboard's top spots...

00:00:07The tastiest dish I've had in the competition.

00:00:10Like, hello.

00:00:12It was OG's Maria and Bailey...

00:00:15You've missed the flavours.

00:00:17How did we mess this up?

00:00:19...who crashed to last, leaving them currently in line for elimination.

00:00:25We're running out of opportunities to get off the bottom of the leaderboard.

00:00:29While the only team left to cook have some serious star power.

00:00:34I've done a little bit of research.

00:00:36Having served esteemed clients such as Chris Hemsworth...

00:00:41So she's cooked for Thor.

00:00:43Shall we leave now?

00:00:46Tonight, we're in Brisbane for our final instant restaurant.

00:00:52Can't wait to get the Chris Hemsworth treatment.

00:00:56As Amy and Lara...

00:00:58We're going to blow them away with flavour.

00:01:00...pull out the big guns.

00:01:02I fill it with lobster and truffle mash.

00:01:05We're screwed.

00:01:06We probably should start packing our bags.

00:01:08But...

00:01:09Cheers!

00:01:10...their A-list party gets out of control.

00:01:12Amy's a rockstar.

00:01:13Ah, whoops, Mr. Vin.

00:01:15I would call myself organised chaos.

00:01:17Alright.

00:01:18My sauce overflowed.

00:01:19This is one of the oddest kitchen visits I've ever had.

00:01:23At the end of the night, will it be Amy and Lara...

00:01:27...or Maria and Bailey...

00:01:29...who are struck off the MKR guest list?

00:01:33I'm feeling so nervous.

00:01:35I'm sorry to say, you are eliminated from my kitchen rules.

00:01:50Tonight, we're in Brisbane for the final instant restaurant.

00:01:54Where gatecrashers Amy and Lara are getting ready to wow their guests.

00:01:59Alright, here we are, Amy.

00:02:01Instant restaurant time.

00:02:03Woo!

00:02:04The stakes have never been higher.

00:02:06With one team facing elimination at the end of the night.

00:02:10I'm so confident going in tonight.

00:02:12We are definitely wanting to shut the other teams up.

00:02:15They've been sledging us the whole way.

00:02:16And we need to teach them a lesson.

00:02:20Napkins!

00:02:21Oh, this is so pretty.

00:02:22We're not ready to go home.

00:02:24Our theme is a bit wild and crazy.

00:02:26Yeah.

00:02:29Sit back.

00:02:30Oh, my God.

00:02:32That's...

00:02:33That's hideous.

00:02:34The name of our instant restaurant is only pans.

00:02:36Yeah, you betcha.

00:02:38As my kids would say, it's cringe.

00:02:40But it's what we wanted.

00:02:41Obviously, we don't have an OnlyFans, but we thought it'd be cute.

00:02:45Is it OnlyPang or is it OnlyFans?

00:02:46It looks like OnlyPang.

00:02:47Is this from Teemu?

00:02:48It's a crazy theme, but I think it suits us.

00:02:52Because we're two devilish divorcees.

00:02:55And we live life to have fun.

00:02:58That's us.

00:02:59Woo!

00:03:01The journey of Amy and Lara has been an absolute rollercoaster.

00:03:05It started off when they were ditzy, they were confused,

00:03:08but Amy has already cooked for celebrities.

00:03:11She's cooked for some of Australia's wealthiest people.

00:03:14She's on a completely different playing field to us.

00:03:16So, tonight, I hope she slips up.

00:03:19I hope it's bye-bye, Amy and Lara.

00:03:21So, I think everyone at this table will need good luck

00:03:23after we serve up our food.

00:03:25Because our food's going to beat theirs.

00:03:27Ah, I see.

00:03:28Amy and Lara's cook is the most anticipated restaurant

00:03:31from round one and round two.

00:03:33Is it an OG or a gay crasher team going home tonight?

00:03:36Ah, it's definitely an OG.

00:03:38We absolutely want a gay crasher going home tonight.

00:03:41We want all the OGs to be walking into HQ together,

00:03:43so hopefully Maria and Bailey make it through.

00:03:45All things going well should be seamless.

00:03:48As a private cook with a lot of experience over 20 years or so.

00:03:51I've cooked for billionaires.

00:03:52I don't really have a problem with this competition.

00:03:55It's a walk in the park.

00:03:56We're going in hard and we're just going to kick some ass.

00:04:02Let's go, Lara.

00:04:03Good luck, people.

00:04:05Quick, quick.

00:04:06With the clock ticking, Amy and Lara now have four hours

00:04:13to buy their ingredients and prep their dishes

00:04:16before the guest teams arrive.

00:04:20OG teams are on the bottom of the table.

00:04:22I mean, they'll be looking to pick on us for anything tonight.

00:04:25And I think we just have to go in,

00:04:27pretend we're cooking for our friends and just focus.

00:04:30We are confident in our abilities in the kitchen

00:04:33and we don't care what the other teams think.

00:04:35They're just jealous.

00:04:36They're young.

00:04:37They're young punks.

00:04:38They've got no idea.

00:04:41Now that it's game day,

00:04:42you've got to be confident when you're in the kitchen.

00:04:44Are you going to be supportive of me in the kitchen, Lara?

00:04:47Yeah, absolutely.

00:04:48Okay.

00:04:49That's good.

00:04:50I like having a sous chef.

00:04:55Right now in the competition,

00:04:56we're sitting at the bottom of the leaderboard

00:04:58and I think Amy and Lara could definitely beat our score of 62.

00:05:02This competition means a lot to us,

00:05:05so we're just going to have to pray to the gods.

00:05:08Something bad happens to Amy and Lara.

00:05:11Oh, what?

00:05:12Why did you drive right into that?

00:05:17Oh, God.

00:05:18Oh, not to them, to their food.

00:05:20Their expectations, I think, is probably something like Michelin star,

00:05:26you know, chef-hatted.

00:05:27I'm expecting to be treated like Chris Hemsworth tonight.

00:05:30I'm hoping that we got some T-bone steaks

00:05:32or whatever she was feeding him to be thought.

00:05:35G'day.

00:05:36Hello.

00:05:37After some iFeel It logs.

00:05:39For Maine, we're cooking surf and turf, iFeel It, lobster and truffle mash.

00:05:44We'll cut that up ourselves.

00:05:46Surf and turf, it's a nosy classic.

00:05:48They decided to go with iFeel It,

00:05:50which is one of the most expensive kind of beef.

00:05:53Lobster, which is one of the most expensive seafood.

00:05:56I just hope they haven't decided to go expensive

00:06:00and being unable to actually deliver.

00:06:03We want to buy you out of all your lobster towels.

00:06:06Oh, really? Cool.

00:06:07We like all your lobster towels.

00:06:08No problem.

00:06:09We've elevated this dish

00:06:10because we want to give a little bit of luxury to the table tonight.

00:06:15Thank you so much.

00:06:16And hopefully they appreciate it.

00:06:21Car off.

00:06:22Okay, let's go.

00:06:24Let's go.

00:06:25Okay, fresh produce.

00:06:30So we need 15 limes for our entree.

00:06:33Two.

00:06:34Four.

00:06:35Six.

00:06:36For entree, we're making ceviche beater leaf with pork crackling and peanut relish.

00:06:42So ceviche is a fish that's cooked in a citrus acid like lemon juice, lime juice.

00:06:48The pork crackling is going to add a crunch, so it's a texture.

00:06:51It's an interesting little entree.

00:06:54It sounds like something I would order.

00:06:57Oh, shit.

00:06:58What are you doing?

00:06:59In the kitchen with Amy and Lara tonight, I feel like there'll be a bit of chaos, butting heads.

00:07:04You're in the road, Lara.

00:07:05You're in the road.

00:07:06You're in the road.

00:07:07The three C's.

00:07:08Confusion, chaos, colourful.

00:07:09Perfect.

00:07:14With the shopping done and the clock counting down, Amy and Lara race home to get their cook started.

00:07:21And they have three hours to prep their meals before the guests arrive.

00:07:26Oh, my gosh.

00:07:27Look, aprons.

00:07:28This is finally our moment.

00:07:30Ready for battle.

00:07:31It's such an honour to put on the MKR apron.

00:07:34Finally.

00:07:35Wow.

00:07:36Ready to rumble?

00:07:37The first thing we need to do is get onto our dessert.

00:07:39I'm starting on the base of the cheesecake.

00:07:41For our dessert, we're making white chocolate and passion fruit cheesecake.

00:07:45The base needs to be not overly thick and crunchy, and then you also need to infuse that cheese with a flavour.

00:07:52White chocolate's obviously quite sweet, and the passion fruit's quite sharp.

00:07:56You put them together, match made in heaven.

00:07:58But is there enough going on, and is the cheesecake going to get you a high score?

00:08:04While Amy's on dessert, I'm portioning up the eye fillet logs for our main.

00:08:10I'm not a butcher, but they need to all be the same weight so that it cooks evenly.

00:08:15You're being so precise, Lara.

00:08:18Oh, shit.

00:08:19Ah, whoops, Mr. Vin.

00:08:22In the kitchen, we're two different people.

00:08:25I'm a bit more precise and measured.

00:08:28Five, six, seven.

00:08:31Ten years later, you'll be finished.

00:08:32Can you hurry it up, please?

00:08:34Amy's a rock star.

00:08:35She's very free spirit, chucking things in.

00:08:38Yeah, look, Lara, I do it by feel.

00:08:40I like to put my love into my food, my art.

00:08:43I've been cooking for a long time, so I don't really need to measure so much.

00:08:47I would call myself organised chaos.

00:08:50More like live building.

00:08:52So I'm just going to start vacuum sealing our meat.

00:09:01We are sous-vying the meat so that the texture, when you cut into it, is moist, delicious and flavourful.

00:09:09This is luxury on a plate. We need to do it justice.

00:09:13That'll look.

00:09:15Done.

00:09:17Ow.

00:09:18For our dessert, the biscuit base is very simple.

00:09:22You make the biscuits, put them in a food processor and then add the butter and chocolate and there's your base.

00:09:28Do you reckon I add all this chocolate?

00:09:30Amy, is that chocolate measured?

00:09:32Actually, how much was in the packet?

00:09:34500 grams.

00:09:35How much do we need?

00:09:36400.

00:09:37Yeah, that's alright. We're good.

00:09:40Alright.

00:09:41This isn't just your regular cheesecake.

00:09:43This is a fun, upside-down cheesecake that you can smash.

00:09:48I feel like the guest teams coming might be super critical.

00:09:51That's what I'm not looking forward to, but that's to be expected.

00:09:54And they should be worried.

00:09:56We're gonna aim for the top score. We are looking for 110. No less. And we're gonna get it.

00:10:15We've had four chances to get off the bottom and we're still here and this is the last instant restaurant.

00:10:21It doesn't feel good.

00:10:23If somebody is going home, an OG or a gatecrasher, I really hope it's not Marie and Bailey.

00:10:33Because they really deserve to be here.

00:10:38Can you see how this plays out, huh?

00:10:39Let's go.

00:10:40Let's go.

00:10:53Oh my God, Amy.

00:10:55They're here.

00:10:56They're here.

00:10:57We're ready to rumble.

00:10:59You know, this is like going into battle.

00:11:01Alright, let's go. Let's go.

00:11:03I'd be scared if I was Maria and Bailey right now.

00:11:06They will be eliminated tonight.

00:11:08Watch out.

00:11:10Who are these people?

00:11:11Hi.

00:11:12I don't know.

00:11:13It's like Amy and Lara reinvented.

00:11:14How are you?

00:11:15I'm good.

00:11:16Hi, Lily.

00:11:17We'll take it as it is. We'll enjoy it and then hopefully score them bad.

00:11:31Hopefully score them bad.

00:11:37Wow.

00:11:38Oh, no.

00:11:40Oh, no.

00:11:41Wow.

00:11:46Only pants.

00:11:47Only pants, of course.

00:11:48Of course.

00:11:49Did he see their space?

00:11:50That picture with the tiger.

00:11:51I love that.

00:11:52I'm in my nightmares.

00:11:53I have PTSD from this picture.

00:11:55I love it.

00:11:57Oh my God, it's a lot of bright colours, a lot of leopard print.

00:12:00Very crazy, but also kind of like put together in a weird way as well.

00:12:04Yeah.

00:12:06Oh my God, that's so funny.

00:12:08Literally looks like a clock.

00:12:10Wow.

00:12:11Hi, welcome to our instant restaurant, Only Pans.

00:12:18We are so excited to have you all here and perhaps we've saved the best for last.

00:12:24Oh, who knew?

00:12:25At the last instant restaurant, the girls said that they want to get a score of 110.

00:12:30Why not like reach for the stars?

00:12:32Very them.

00:12:33We're going to love and leave you guys and get back to cooking because I know you're probably all hungry.

00:12:37Yes.

00:12:38Enjoy.

00:12:39Bye.

00:12:41Cheers.

00:12:46Cheers.

00:12:47So, what did we miss at the table?

00:12:50Does someone want to fill us in?

00:12:53Anything exciting?

00:12:54Not much.

00:12:55Bit of undercooked lamb.

00:12:58Looks like the table doesn't know what properly cooked lamb looks like.

00:13:03I've definitely got a bone to pick with the teams.

00:13:06I feel like we got the lowest team score yet.

00:13:09I don't know why.

00:13:10For me, I score everything completely fairly and to see such a huge difference between the judges score and getting the lowest team score in the competition so far.

00:13:19Some people need to have a good hard look in the mirror and say, who am I?

00:13:24Because, like, right now, I'm embarrassed for them.

00:13:28Classic Michael.

00:13:31As much as he would love to think everyone strategically scored his food, I believe his food was just not as good as he thinks it was.

00:13:36I don't want you to score it based on whether, like, we're friends or not friends.

00:13:40Yeah.

00:13:41Oh, no, of course.

00:13:42Yeah.

00:13:43You guys would've got a zero otherwise.

00:13:44I think this just has brought out that Mark and Rowley just saw losers.

00:13:51Obviously, we had a bet for a shoeie and they did lose.

00:13:55And it must suck.

00:13:56I can't wait to see him drink out of Manu's boot.

00:14:04Coming up, an entree worthy of an A-lister.

00:14:08The love of God.

00:14:09I'm shaking if it tastes as good as it looks.

00:14:13We probably will be going home tonight.

00:14:16But is it style over substance?

00:14:20Do you still think you're going to get a 10?

00:14:22Yes.

00:14:23Oh, yeah.

00:14:24And at the end of the night, one team will be eliminated.

00:14:39This is my kind of night.

00:14:40Strangers dancing around around me.

00:14:42It's like a stranger in half a movie.

00:14:54Ready?

00:14:59Did you hear that?

00:15:00Okay.

00:15:01Cheers.

00:15:02They're here.

00:15:03Game on.

00:15:04Go time.

00:15:05We're ready.

00:15:06We're prepared.

00:15:07Let's go.

00:15:08We're ready.

00:15:09Hello.

00:15:10Hello.

00:15:11Bonsoir.

00:15:12Welcome.

00:15:13Oh, your colours.

00:15:14Hello.

00:15:15Beautiful.

00:15:16Okay.

00:15:17We are going to show the judges we mean business tonight.

00:15:20Bonsoir.

00:15:21Yay.

00:15:25I thought you were bright.

00:15:27I thought you were bright.

00:15:28Everything's bright here tonight.

00:15:29I said in the room.

00:15:31Wow.

00:15:32He meshed with the decor behind the door.

00:15:34Okay.

00:15:37We've made it.

00:15:38The final instant restaurant of the round.

00:15:41At the end of tonight, one team will be eliminated.

00:15:45The pressure is on.

00:15:47Amy and Lara, the lowest score to beat is 62.

00:15:53Marie and Bailey, if that score is beaten tonight, you will be eliminated.

00:15:57Amy and Lara, what score are you aiming for?

00:16:00110.

00:16:02Yeah.

00:16:04All the way.

00:16:06We are definitely expecting celebrity quality food tonight.

00:16:10But if they get 110, I would eat my shoe.

00:16:14Anything's possible.

00:16:16You need to get a 10 from everybody, including Maria and Bailey.

00:16:20Is that going to happen?

00:16:21If this menu deserves a 10 and the execution is there, for sure.

00:16:27But would it be?

00:16:30This competition means so much to both of us.

00:16:33I feel like it would be an absolute dream for us to go to the headquarters.

00:16:37We have so much to give.

00:16:39So our game plan for tonight is definitely to make sure that we're very vocal about the food and how it tastes.

00:16:47Maybe overreact a little bit if we have to.

00:16:50We have to do whatever it takes to not get eliminated.

00:16:55All right.

00:16:56Amy and Lara, what's on the menu?

00:16:57So for entree, we have ceviche beetle leaf with pork crackling and peanut relish.

00:17:05Pork crackling and ceviche.

00:17:08It's not really a common combo, but super hopeful that Amy and Lara can pull it off tonight.

00:17:14For main, we have surf and turf.

00:17:16I fill it with lobster and truffle mash.

00:17:19This is an elevated, high class dish.

00:17:23It's celebrity worthy, dare I say.

00:17:25Mmm.

00:17:27But as a meat master, based on what I know, cooking it for 12 people, that's going to be difficult.

00:17:33And for dessert, we're finishing with white chocolate and passion fruit cheesecake.

00:17:38Boom.

00:17:40I'm quite impressed with this menu.

00:17:42I think Amy and Lara 100% have what it takes to beat Maria and Bailey's score tonight.

00:17:46Well, ladies, thank you very much. Good luck.

00:17:50See you soon.

00:17:52We've prepped the peanut relish, pork crackle in the oven.

00:17:57For entree, we're making ceviche on beetle leaf with pork crackling and peanut relish.

00:18:03Pork needs some more time.

00:18:05Just need to finish off curing the fish and chopping that fish.

00:18:08Fish and the pork, it's a bit out there, it's different.

00:18:12Could be a bit confusing for some people.

00:18:13We'd love to give people around the table something they've never tried before and to, you know, to expand their world.

00:18:21And when they take a mouthful, I want them to have everything that's on that leaf in one go.

00:18:27It's all about flavour and texture.

00:18:29The fresh citrusy fish, the crispy pork crackle.

00:18:34That'll be good with the fish.

00:18:35This is a party in your mouth.

00:18:39We want to show the other teams that we mean business.

00:18:43We'll do this and then leave it for 15 minutes.

00:18:45Yeah, that looks good.

00:18:47And we're going to blow them away with flavour.

00:18:49Like a tiger.

00:18:50American Tan, Michael O'Reilly.

00:18:56There's a score to settle.

00:19:00The lowest scoring team does a shoeie.

00:19:10There's no backing down now.

00:19:12I've got a drink out of Manu's boot.

00:19:14I just really hope these are new shoes that Manu's never worn before.

00:19:20Alright, now my boots are white. I've been wearing it the last couple of nights, you know.

00:19:29Anyway, you ready?

00:19:31Michael?

00:19:32This is what losing feels like.

00:19:34I can't, I can't watch.

00:19:37It's gross.

00:19:41Who said that Aussies don't have cultures? What about the shoeie?

00:19:44Yeah, we have tradition.

00:19:45What a feeling.

00:19:46This is what happens when you make a bet and you lose.

00:20:00Cos you can't cook.

00:20:02Bet's a bet.

00:20:03Bet's a bet.

00:20:04Manu's boot.

00:20:05It tasted pretty bad.

00:20:07So now I'm really looking forward to getting some high quality food tonight.

00:20:11So the entree, what do you reckon?

00:20:16Ceviche beaded leaf with pork crackling.

00:20:20I don't know, it's a weird one.

00:20:22I'm just tasting the flavours in my head.

00:20:25I have a weird feeling that the dish is going to look amazing though.

00:20:29Super keen to try this, it sounds very Thai inspired.

00:20:31And really hoping that the pork crackling and the ceviche blend together.

00:20:36I feel like if the pork crackling is done as well as Daniel and Marco, we're in for a pretty good night.

00:20:41I disagree.

00:20:43There's a lot going on here and it's not a combination that I would normally find at any restaurant that I've ever been to in any part of the world.

00:20:52I think ceviche added with the pork crackling, I'm super confused.

00:20:56I think that it could be a recipe for disaster in my eyes.

00:21:00Your entree is crazy just like Amy and Lara.

00:21:04There's so many flavours that I've never had together before.

00:21:07So I'm really curious to see if it works together.

00:21:10I am hopeful that it's too complex and maybe they'll have the same problems we did.

00:21:17Let's start plating and get our entree out.

00:21:21Do you want to try my quackle?

00:21:22Yeah.

00:21:23The pork crackle's done, the ceviche is done, so all we have to do is assemble it ready to go.

00:21:32In every mouthful they're getting this beautiful coral trout.

00:21:35We don't want too much, we want them to be able to wrap it.

00:21:38They're getting the freshness of the herb salad with apple and ginger.

00:21:41Bit of a smack of chilli with a peanut crunch relish.

00:21:45And then they've got pork crackle on top.

00:21:47It's delicious.

00:21:48This is exactly what we envisioned.

00:21:49It looks pretty, it's simple and I feel really comfortable plating this.

00:21:54Oh my god, we did it! Entree!

00:21:57Let's go!

00:21:59Tonight we're aiming for a hundred and a tenth.

00:22:02And we are confident in this dish.

00:22:03It looks great, tastes great.

00:22:05Boom!

00:22:06Colin?

00:22:07That one's Colin and this one's Manu. Let's go!

00:22:08Let's go!

00:22:17Entree is served.

00:22:24It looks really nice coming out on the boat. A little fresh. They're looking happy as well. I think they seem like they're having a great start.

00:22:38Oh, for the love of god.

00:22:39We definitely could be in trouble with this entree. It looks extravagant. It looks like it has so many different colours, flavours.

00:22:54I'm shaking.

00:22:55This is a very exciting place to see. They promised a flavour explosion and I think it could be.

00:23:02Alright.

00:23:04I'm so proud and happy. This is the first dish we're ever actually serving up to the judges.

00:23:25We're feeling confident. This is a party in your mouth.

00:23:29This is a 10 out of 10 dish.

00:23:34They're definitely going to get a taste of what we're made of.

00:23:41You still think you're going to get a 10?

00:23:42Brisbane Gate Crashers, Amy and Lara, have just served their entree to the judges.

00:24:00Ceviche Beetle Leaf with pork crackling and peanut relish.

00:24:04You still think you're going to get a 10?

00:24:14Oh, yeah. It's a party in your mouth.

00:24:18OK. Thank you, ladies.

00:24:19Thank you. What are you doing?

00:24:20Thank you. Bon appetit.

00:24:23That's awesome. It's awesome, it's awesome.

00:24:25Mmm.

00:24:26Bon appétit.

00:24:36That's awesome.

00:24:52I love the entree.

00:24:54I was like, yum, this is so good.

00:24:56All the flavours.

00:24:58I don't know how pork crackling and raw fish

00:25:00goes together, but it does.

00:25:02Yum.

00:25:08That's good.

00:25:10Oh my God, so lovely, crunchy.

00:25:12They did deliver flavour

00:25:14and I don't know,

00:25:16that makes me feel a little bit nervous

00:25:18about our position right now.

00:25:20I'm just, like it's my first time

00:25:24trying all these flavours together

00:25:26so I just want a little time

00:25:28to digest that.

00:25:30I think everything works well together.

00:25:32I just feel like I'm not sure

00:25:34if I like the leaf

00:25:36part, maybe because

00:25:38it's my first time trying it.

00:25:40That's all.

00:25:42That was probably the best entree

00:25:44I've tried so far.

00:25:46Maria has made it sound less than what it is.

00:25:48Obviously, they don't want to go home.

00:25:50I love the flavour, explosion,

00:25:54exactly what they promised for me.

00:25:56I love acidity.

00:25:58If I was at a restaurant, I'd be stoked.

00:26:00So, yeah, the girls did a really good job with this one.

00:26:02I think, uh,

00:26:04Maureen Bailey are in big trouble.

00:26:10Amy and Lara, for entree,

00:26:12you served us ceviche

00:26:14beetle leaf with pork crackling

00:26:16and peanut relish.

00:26:18My first bite

00:26:20was

00:26:22I thought it was delicious.

00:26:26Just like us.

00:26:30The thing that really

00:26:32hit me with was the textures.

00:26:34The fish really nice and soft

00:26:36against the really crispy crackling.

00:26:40There was a lot going on

00:26:42but it all worked together.

00:26:44Frankly, it's hard to fold

00:26:46because I thought it was delicious.

00:26:48You ladies said you promised us flavour

00:26:52and that's what we got.

00:26:54We got a mouth full of flavour.

00:26:56Pork crackling, obviously,

00:26:58I like that wrapped in the beet leaf.

00:27:00I love the whole way you eat with your hands.

00:27:02On a negative, for me,

00:27:04my fish was a little bit mushy.

00:27:06I would have liked it

00:27:08a little bit less in the lime

00:27:10but it definitely wasn't bland.

00:27:12I'll give you that.

00:27:14That was the best feedback.

00:27:16I was trying not to get emotional.

00:27:18It was a big moment for us.

00:27:20We always knew we were going to get

00:27:22a good critique for this dish.

00:27:24Great start.

00:27:26Feeling really good.

00:27:28One dish down.

00:27:30Any pressure on you now?

00:27:32No. It's a walk in the park.

00:27:34Thank you. Good luck, ladies.

00:27:38Cheerio.

00:27:42We did it.

00:27:44I'm so proud of us.

00:27:46But we can't get complacent now.

00:27:48We need to keep this momentum up.

00:27:50No time to waste.

00:27:51We've got Maine to do.

00:27:53Focus, don't get excited.

00:27:55Focus.

00:27:56This is the big guy.

00:27:58For Maine, we're having surf and turf.

00:28:00I feel it, lobster and truffle mash.

00:28:03Surf and turf is an Aussie pub classic

00:28:06but it has a lot of elements to it.

00:28:08We've got beef, we've got lobster, we've got truffle mash

00:28:13and there's a sauce on top of that and asparagus.

00:28:17You want to do the lobster tails?

00:28:19Yeah.

00:28:20The inspiration to this dish is luxury on a plate

00:28:24so we need to do it justice.

00:28:26How are we doing the lobster?

00:28:28We could take the shells off and leave just the little tail

00:28:31on the end.

00:28:32That would be cute.

00:28:33Why don't we just steam them in the shell?

00:28:35No.

00:28:38We haven't organised how we're going to do these lobsters.

00:28:41Do we poach?

00:28:42Do we steam?

00:28:43Do we grill?

00:28:44Do you want to try one?

00:28:46Yeah.

00:28:47For the Maine, there are a lot of elements to prepare for this

00:28:49so we really need to make the decision.

00:28:53We have to make this perfectly to get us 110.

00:28:57People are waiting and hungry.

00:28:58Alright guys, so either an OG or a gatecrasher goes home tonight.

00:29:06What's everyone's thoughts on that?

00:29:08Based on entree, I feel like it's pretty 50-50.

00:29:13However, Bailey and Maria have such amazing technique,

00:29:16they fell just like a bit short on flavour.

00:29:19Maria and Bailey, I just feel like they've just got so much to show

00:29:22and I just want to see Amy and Laura go on, to be fair.

00:29:25Because I think you need to be an amateur cook to be on the show

00:29:28and Amy is absolutely not.

00:29:30I honestly think at the end of tonight, and I said this from the start,

00:29:35I reckon the gatecrashers will all be the top three.

00:29:38It's not over till the fat lady sings.

00:29:40We're just going to have to pray again.

00:29:43Dear kitchen gods, for the love of God, for the love of food.

00:29:48For the love of salt and seasoning, make Amy and Laura have no flavour.

00:29:54For the rest of tonight, please, I will come to the church.

00:29:59So, surf and turf. I might go have a look.

00:30:02Please do. I will.

00:30:08So, what's the plan here?

00:30:09We're still deciding how to cook these lobsters.

00:30:12I think we'll butcher it if we take it off.

00:30:14See, that's going to look like shit.

00:30:16You've just butchered that.

00:30:17Yeah, so maybe we leave it in the shell, and they cut it out and eat it.

00:30:21We're wasting time on this. We need to move on.

00:30:24Alright, I'm going to start ricing these potatoes.

00:30:26At this stage, I'm starting to worry if we'll be able to get all these elements on a plate.

00:30:35That's right. I might put it on this big one.

00:30:37What are we doing? A bit of yoga here, ladies?

00:30:38Oh, wow. Oh, God.

00:30:39A bit of yoga.

00:30:40Yeah. I'm just chilling.

00:30:43Just chilling, yeah, because now's the night to just chill, huh?

00:30:46Oh, God. I couldn't have thought of a worse time to see Colin.

00:30:52Alright, let's go. Talk me through the sauce. What's in the sauce?

00:30:55Garlic. I have only just started. Garlic butter cream sauce.

00:30:58Right, so you've got garlic butter cream sauce.

00:31:00Yes.

00:31:01You've got the mash.

00:31:02What are you making? Wallpaper paste?

00:31:05How are you going to cook the tails?

00:31:06We haven't decided yet.

00:31:11You haven't decided?

00:31:13Um...

00:31:16No, no. Lara, what are you doing?

00:31:18This is one of the oddest kitchen visits I've ever had in all my years.

00:31:23One team's going home tonight, yeah?

00:31:25Yep.

00:31:26And at this stage, could be you.

00:31:28Could be you.

00:31:29Okay.

00:31:30This is not a good start to the main.

00:31:33This is the most important dish of the night.

00:31:35We can't screw it up.

00:31:45With a huge to-do list and barely a dent made in their main,

00:31:50Colin hopes a reality check will light a fire under Amy and Lara.

00:31:55One team's going home tonight, yeah?

00:31:57Yep.

00:31:58At this stage, could be you.

00:32:01Alright.

00:32:02If we don't focus, we're done.

00:32:05Look, I'm a little bit disheartened by getting reprimanded.

00:32:10He's shaking my confidence.

00:32:12It's all good.

00:32:13Just chill, bro.

00:32:14We need to decide how to do the lobster.

00:32:17Alright, I think easy.

00:32:19What we do is we cut it down here.

00:32:22Alright, done. Half.

00:32:24Put some garlic butter on there.

00:32:25Let's grill it on and let's grill it.

00:32:27We decided to grill the lobster tails because we were running out of time.

00:32:31Just be careful.

00:32:33It's alright.

00:32:34No pressure.

00:32:35Just chill.

00:32:36At least they'll get on the plate.

00:32:37It was quicker.

00:32:39Might just.

00:32:40But grilling's a bit risky because they might be evenly cooked.

00:32:43Good.

00:32:44Good.

00:32:45Good to go.

00:32:46Shooter G.

00:32:47That's going to go everywhere.

00:32:48Alright, so eight minutes.

00:32:49Do the meat.

00:32:50The meat's been cooked in the sous vide.

00:32:54Got to dry them, ready to sear in a hot pan.

00:32:57I want a really hot pan.

00:32:58I want a really hot pan because this is grey and it needs to be really caramelised.

00:33:03Cooking steak for 12 people, it's a bit risky and it's a lot of work.

00:33:07So to speed up the process, we set up two camping burners.

00:33:11This way we can cook more at the same time.

00:33:14I need to wear the pan in.

00:33:15So wait for that to go really hot.

00:33:16Oh shit.

00:33:17Oh.

00:33:18Woo.

00:33:19It's alright.

00:33:20My sauce over flowed.

00:33:22It's a nice mess.

00:33:23That pan's a bit.

00:33:24That's just going to burn.

00:33:25Yeah, it's going to be hot.

00:33:26I think we do it in here.

00:33:27Not this one.

00:33:28This pan's crap.

00:33:29One of them was really smoking, so it was like, oh my god, what are we going to do?

00:33:34I reckon we use the griddles.

00:33:35No, no, no.

00:33:36Another griddles.

00:33:37I'm happy to do the meat.

00:33:38No, we need that pan.

00:33:39That pan's old and crap.

00:33:40That's why it was smoking the house.

00:33:41It'll burn the meat.

00:33:42Well, we need another pan.

00:33:43I think we use the griddles.

00:33:44We should have called ourselves only pans.

00:33:45That steak is already cooked.

00:33:46We need a flat pan so we can get that crust on the steak as quickly as possible.

00:33:59It needs a quick sear.

00:34:00I think we use the griddles.

00:34:02There was only one frying pan to crowd all these steaks, so the only option we had was

00:34:09to try on the griddle.

00:34:11They just need to be super, super hot.

00:34:14Just really press it down because it's...

00:34:16Yeah, yeah.

00:34:17I'm telling you.

00:34:18We are looking for 110, so there's a lot of added pressure to do well tonight, so I'm

00:34:24really anxious about that.

00:34:26Got it.

00:34:27I know it's stressful, but I think we've got to keep this momentum going.

00:34:31We've just actually got to caramelise and make them look like a real steak.

00:34:37This is the final instant restaurant of the round, so what I'm thinking is we go around

00:34:48the table and we give each other genuine first impressions.

00:34:52I don't know if this is a good idea, but sure.

00:34:55Mark and Tan.

00:34:56I looked at them and went, no offence Mark, but I saw Tan and was so scared.

00:35:03I was like, he can cook so much, I'm terrified.

00:35:07I didn't think Mark would talk as much as he does.

00:35:10No.

00:35:11Mark, you surprised us.

00:35:12Like, the fact that you keep talking, I'm like, wow.

00:35:1698% honesty from us because you've still got to keep a couple percent close to your chest.

00:35:22Danielle and Marco, the moment we saw you, we were like, are these two brother and sister?

00:35:30How?

00:35:31That's funny.

00:35:32How do we look like brother and sister?

00:35:35Love you, bro.

00:35:38Now to this guy.

00:35:40I thought you were a bit of a donkey, to be honest.

00:35:43Because when we walked in, you had your little snake speech and me and her both died of cringe.

00:35:50We both said he definitely practiced that in the mirror a couple of times before coming out here.

00:35:55I'd much rather be caught a goat than a donkey.

00:35:58Greatest of all time.

00:36:00And Maria and Bailey, we thought you were a couple to begin with.

00:36:05Didn't realize that Bailey is...

00:36:07Married.

00:36:09Bailey has a husband.

00:36:10Bailey's married.

00:36:11Bailey is married.

00:36:12Not to Maria.

00:36:14Ding, ding, ding, ding.

00:36:15These are the wedding bells.

00:36:17Oh my God.

00:36:18I'm very white.

00:36:19So, for main course surf and turf, eye fillet, lobster and truffle mash.

00:36:28For me, there's only two key areas they can get it wrong.

00:36:31Overcooked or undercooked meat on both the eye fillet and the lobster.

00:36:36It can get a bit rubbery.

00:36:38Same with the eye fillet, you don't want to overcook it.

00:36:40No one wants grey beef.

00:36:42Amy and Lara deciding to serve the meat master steak could be a really bad idea.

00:36:49I know exactly how the meat should be cooked and there's no hiding because that meat's going to be in plain sight.

00:36:55I'm really excited for this main.

00:36:57I'm hoping with the lobster that there's like a really nice garlic butter sauce, truffle mash, delicious.

00:37:02I love truffle so much.

00:37:04After their entree, the girls have definitely proved that they can cook.

00:37:08It was one of the best issues of the competition so far.

00:37:11So really, we're expecting perfection.

00:37:13After the entree, you have to be worried that that's a lot of flavour.

00:37:18If they can bring the flavour into the main, we probably should start packing our bags.

00:37:25Honestly, I'm starting to freak out a bit.

00:37:28That entree was really one of the top entrees we've had in the whole competition, I think.

00:37:33We're screwed.

00:37:36As high as they can go.

00:37:38Yeah.

00:37:39High as they can go.

00:37:40That pan is no good.

00:37:42So with the griddle, all it's doing is it's just cooking in lines.

00:37:46Yeah.

00:37:47And the rest of it is grey, so it's not hot enough.

00:37:50I needed that consistent crust on each side, so it just wasn't happening.

00:37:56That's bad, man.

00:37:57No, no.

00:37:58What?

00:37:59No.

00:38:00We have to serve grey steak with lines on it because that's all we've got.

00:38:06This could send us packing.

00:38:07This is shit.

00:38:08Lobster's got to come out.

00:38:09Pull the rack up.

00:38:10We can just do it one by one so it doesn't...

00:38:16Panic has well and truly set in now.

00:38:19Yeah.

00:38:20We're going to have to...

00:38:21It's stuck.

00:38:22The wheels have fallen off.

00:38:23This is bad.

00:38:24Ugh.

00:38:25God.

00:38:26I'm out of here, man.

00:38:32No.

00:38:33No.

00:38:34What are you doing?

00:38:35In Brisbane, it's kitchen chaos for Amy and Lara.

00:38:39I'm out of here, man.

00:38:40As their main of surf and turf, I fillet, lobster and truffle mash...

00:38:45Yeah, we're going to have to...

00:38:46It's stuck.

00:38:47Peter's on the edge of disaster.

00:38:49Ah.

00:38:50Oh, wow.

00:38:51These guys are up and back.

00:38:52Shit.

00:38:53Time is running out.

00:38:54We need to get all the elements on the plate now.

00:38:56Let's just get this out.

00:38:58Goopy mess.

00:39:01Alright, so I'm going to start piping this.

00:39:03Okay.

00:39:04I think when we go to the table, we just act like nothing is wrong.

00:39:07Yes.

00:39:08And this is how it's meant to look.

00:39:09I want you to put the steaks now on the asparagus.

00:39:13The eye fillets are going out without the searing and the crust that I wanted.

00:39:19Oh, Jesus Christ.

00:39:20This is chaos on a plate.

00:39:22Lobster on top.

00:39:24Oh, hang on.

00:39:25We need one more.

00:39:26You thought there was one.

00:39:28God.

00:39:29It's not even cooked on the bottom.

00:39:32We'll give it to someone who probably won't understand.

00:39:34We should have probably poached the lobster because they're all a bit uneven.

00:39:38This is expensive lobster and we've stuffed this up.

00:39:42Truffle oil.

00:39:43Oh, man.

00:39:44And I'm doing wanky dots.

00:39:45And get some gold leaf.

00:39:46May as well.

00:39:47Okay.

00:39:48Alright.

00:39:49Oh, no.

00:39:50Oh, God.

00:39:51Oh, God.

00:39:52I'm feeling what's on the plate is awful.

00:39:54I don't want to serve it.

00:39:55Oh, I don't want to stand there in front of them for this.

00:39:57I would never serve food like that in my life and that I feel gutted.

00:40:01I'm dead.

00:40:09Bloody not look good.

00:40:14Mayn is served.

00:40:15Mayn is served.

00:40:28This looks like one of the saddest pieces of meat I've ever seen in my life.

00:40:32It looks like like road kill.

00:40:34It's gray.

00:40:35Bye-bye. Perfect score.

00:40:43You can just sort of see the steak isn't really caramelised on the outside very much.

00:40:55This mushroom looks whipsy.

00:40:59This just looks a little bit average to me,

00:41:01but I don't want to be overconfident and get my hopes up.

00:41:20For our main, we wanted to serve up some luxury on the plate,

00:41:25but it just didn't go to plan.

00:41:31I'm devastated. I wish we'd never served it.

00:41:40Thank you, ladies.

00:41:41Thanks.

00:41:41Look at my soap. It's like it's been boiled.

00:41:51Trying this main course, I'm really trying to find something that has gone well for them on this plate.

00:42:00I don't know. It's a richness.

00:42:01But I can't even find the words to explain the flavour.

00:42:11I don't know what I'm supposed to be tasting at the moment.

00:42:14Your one's a little bit more open than mine.

00:42:15It just seems like something's gone wrong in the kitchen.

00:42:26It tastes good.

00:42:34I just love it.

00:42:36After everything that I've read online regarding Amy's cooking experience,

00:42:42I'm completely shocked right now.

00:42:44This is not celebrity-worthy food.

00:42:49I think they've done the biggest disservice to the eye fillet that anyone could ever do.

00:42:55It should have been seared on every side. It should have had a nice crust.

00:42:59The steak was probably the biggest letdown.

00:43:01It literally breaks my heart because for such a beautiful cut of meat to be treated this way,

00:43:06it's just plain disrespectful.

00:43:10I did actually like the sauce and I liked the mash,

00:43:13so when it was all together I enjoyed the flavours of it.

00:43:16But overall I think the dish was just missing a few things.

00:43:21It was average, you know. It was definitely lacking.

00:43:23Amy and Lara would be feeling absolutely heartbroken after dishing up this main.

00:43:27I think they'd be a bit embarrassed as well.

00:43:30It's almost like it's been boiled. There's no crust. There's nothing there.

00:43:35The meat, it's no medium-rare. The lobster is undercooked.

00:43:40I'm very disappointed because I'm hungry and I don't think I'm going to be able to finish my meal tonight.

00:43:47This competition is so important to us.

00:43:50We don't want to go home and, like, after main course I feel like there is hope.

00:43:57I'm super happy that this is shit.

00:44:05Amy and Lara from main course you gave us surf and turf, eye fillet, lobster and truffle mash.

00:44:15You promised flavour bomb.

00:44:20That's exactly what we got.

00:44:24A bomb.

00:44:25Let's start with the beef. Mine was medium. Part of it was medium to well. Not really a crust on it.

00:44:38What that beef needed, a bit of caramelisation, a bit of crust, a bit of salt and pepper,

00:44:44based with butter, garlic and thyme, medium rare.

00:44:48The sauce, it's more a sauce that I would put on a piece of salmon, more than a steak.

00:44:54The lobster tails, mine, were paracooked, semi-cooked.

00:45:00The mash, it was a bit gluey.

00:45:03This is like a menu where you decided to give us all the most expensive stuff we can get and put it on one plate.

00:45:10This is like a week's wages for some people. And it's quite annoying when you treat it this way.

00:45:19Pretty disappointing, ladies. I think you know it yourselves.

00:45:22A bit of panic in the kitchen. The wheels falls off and then hard to get back on track, isn't it?

00:45:27Mmm, yeah.

00:45:29I'm feeling mortified. I'm embarrassed. This is so humiliating. Taser me now.

00:45:36I think you're going to have to deliver an amazing dessert if you understand this competition, ladies.

00:45:42So please, dust yourself up and get back in there and deliver.

00:45:46Mm-hmm. Thank you.

00:45:47Oh, yeah. Here's, guys.

00:45:49Thank you, guys.

00:45:51Come here. Don't be an idiot.

00:45:58We're both a bit upset.

00:46:00Personally, being a private cook, I was devastated and humiliated,

00:46:03and I felt very small and awful.

00:46:06Hey, you make me cry.

00:46:08We were going for luxury.

00:46:09We really wanted to treat everyone, and it just didn't go down that way.

00:46:13I just want to make sure that I didn't this up for you.

00:46:17You're not going to it. It's for us, mate.

00:46:20Ultimately, we are Team Amy and Lara from Queensland.

00:46:23You've got to pick each other up and just try and keep positive.

00:46:27All we can do is redeem ourselves and get this dessert cracking.

00:46:30Can we do it? Yes, we can.

00:46:32We're not going to throw in the towel just yet.

00:46:34Coming up...

00:46:36Let's get some redemption on the road here.

00:46:38With just one more dish to serve...

00:46:41This dessert needs to be perfect.

00:46:43We need Maria and Bailey to go home.

00:46:45Which team will be leaving the competition?

00:46:48The flavours didn't marry.

00:46:50I actually disagree with Michael.

00:46:52Anything can happen here.

00:46:54One of us will be going home tonight.

00:46:57You are eliminated from My Kitchen Rules.

00:47:04After a disastrous main course,

00:47:07Amy and Lara's only plan to avoid elimination

00:47:11is to deliver a knockout dessert.

00:47:15Chill out, dude.

00:47:16Let's finish this.

00:47:17Let's get some redemption on the road here.

00:47:19For dessert, we're serving white chocolate and passion fruit cheesecake.

00:47:23So the cheesecakes are done, Lara.

00:47:25We just need to unmold them and see if they're set.

00:47:28Here we go.

00:47:29The moment of truth.

00:47:31Perfect.

00:47:32And that's full of passion fruit.

00:47:35We're doing a little play on it.

00:47:37It's an upside-down cheesecake.

00:47:39And you have to just use the back of your spoon to smash it.

00:47:42And there's lots of passion fruit, white chocolate,

00:47:45and finger lime just for those little pops.

00:47:48I wanted something poppy.

00:47:49It's a big deal now to deliver this.

00:47:51The cheesecakes were made in prep time,

00:47:53so we've got some time to play around

00:47:55and see what we can do to really step us up a notch.

00:47:59I'm going to make a crumble to put on top.

00:48:02So I've got macadamia nuts, black sesame seeds,

00:48:06chilli powder, soy, and I'm going to roast that.

00:48:10This spicy macadamia crumble,

00:48:13everyone might think, well, this is a bit crazy,

00:48:16but we want to step it up.

00:48:19We work on the fly, you know.

00:48:22And I think we might have a go at a kaffir lime dust.

00:48:25I could give that a go.

00:48:27It's kaffir lime, bit of zest, and a little bit of sugar.

00:48:30Chop the crap out of it.

00:48:32We've got redemption here.

00:48:33We can turn this around.

00:48:35This dessert is the dish that could keep us in this competition.

00:48:40I love cheesecake.

00:48:53I'm expecting a biscuit crumb,

00:48:55and they will have to make them from scratch,

00:48:56so hopefully they nail those.

00:48:58As they're doing like a biscuit base,

00:49:00obviously you want it to be thin, not too thick,

00:49:03but it's a very simple dessert,

00:49:05so they need to nail everything on it to get a high score

00:49:07because it is just a cheesecake.

00:49:09They need to serve the most amazing cheesecake I've ever had in my life.

00:49:13It needs to have the most beautiful flavour,

00:49:15and that base needs to blow my mind.

00:49:19I really like white chocolate and passion fruit together,

00:49:23and I really like cheesecake too,

00:49:24so I'm hoping this is a really good one.

00:49:27All right, so who's ahead?

00:49:29If they nail it, I think they'll be safe.

00:49:33They had probably higher highs and lower lows than what Maria and Bailey did.

00:49:37They were more consistently on a more average scale.

00:49:40Weighing up the dishes that the girls have done so far,

00:49:43I still think they're slightly ahead just because their entree was so solid.

00:49:47However, I definitely don't think they're too far ahead of Maria and Bailey.

00:49:53This dessert is going to really be the test to see who goes on top.

00:49:57Yes, I think they really need to nail that in order for us to forget the main.

00:50:04I think tonight is all going to come down to dessert,

00:50:07and hopefully it will be the end for Amy and Lara and not us.

00:50:13I'm hoping for a disaster.

00:50:23Hey, gently.

00:50:24We're plating up our dessert. It's our final dish.

00:50:27All right, you just do the sprinkle thing. Let's go.

00:50:30This is us on a plate again.

00:50:34Nuts.

00:50:35We're experimenting with flavours.

00:50:38We're keeping a classic, but we're just tweaking it a little.

00:50:41We've got sweetness, salty, spicy.

00:50:44No more wanky dots.

00:50:46How do you want this lime dust?

00:50:48Why don't we just sprinkle it on top?

00:50:50Yeah, that's good.

00:50:51Last-minute decision. It brings a bit of colour.

00:50:53It could be risky.

00:50:54So we want them to smash into it and Bob's your uncle.

00:50:58What worries us most about a dessert course is if the crust is too thick.

00:51:03It'll be too hard to smash.

00:51:05So we want them to have an element of surprise.

00:51:08Just smash it. Have some fun.

00:51:10I think we can do it and this will get us first.

00:51:13This is for Colin.

00:51:14This one's for Manu.

00:51:15This is for Colin. This one's for Manu.

00:51:27That is served.

00:51:35Serving the judges, our final dish of the night.

00:51:37We've still got a chance in this competition.

00:51:41Beautiful.

00:51:42We had a great start with our entree.

00:51:44We copped it with the main, but we're hoping that this dessert will be enough for us to beat Maria and Bailey.

00:51:51It's an upside down cheesecake.

00:51:52It's an interesting concept.

00:51:53Yeah.

00:51:54Different.

00:51:55I don't know what the nuts are doing here, but hopefully it matches the taste and it all

00:52:10sings together well.

00:52:13Let's pretend to be better than it was expected.

00:52:16Yeah.

00:52:17I'm nervous.

00:52:18If this dessert tastes as good as the entree, we probably will be going home tonight.

00:52:34After cracking under pressure with their main course, Amy and Lara are hoping their passion fruit and white chocolate cheesecake

00:52:41is a smash hit.

00:52:44This dessert is our final chance to stay in the competition.

00:52:49A lot riding on it.

00:52:51Have you got any advice to eat this?

00:52:54Yes.

00:52:55Well, have fun with it.

00:52:56Just use the back of your spoon, smash it like a pinata.

00:53:11They look like they're hitting a rock.

00:53:24Thank God.

00:53:26It worked.

00:53:27That's awesome.

00:53:28This dish is unconventional, just like us.

00:53:40There's a risk the flavours don't work for some people, but we have to back ourselves.

00:53:45Thanks ladies.

00:53:46Take a break and we'll call you back for our final critiques.

00:53:48Bon appetit.

00:53:49We got told it was like a pinata.

00:53:50Had to more so hammer it.

00:53:51It's clear that the base is super thick.

00:53:52It's clear that the base is super thick.

00:53:58What is this tasty?

00:53:59I think it's a nut.

00:54:00I feel like it's a nut.

00:54:01It's a nut.

00:54:28This is the most bizarre cheesecake

00:54:33that I have experienced in my life.

00:54:37Why was it spicy?

00:54:41Spicy.

00:54:42Very pleasant.

00:54:48I thought it was quite a bizarre combination with the flavours,

00:54:52but I think I really like the passion fruit filling.

00:54:55I like the flavours, personally.

00:54:59This cheesecake's very interesting.

00:55:01There's definitely something really out there,

00:55:02so it kind of feels like it matches the girls.

00:55:06The flavours on my plate just didn't marry.

00:55:11In fact, I think they could be filing for divorce.

00:55:15The nuts with the spiciness to them

00:55:18and the cheesecake together, I don't think they combined well.

00:55:22I mean, they promised flavour punch,

00:55:24but it's not to just throw it all in there and whatever.

00:55:28I actually disagree with Michael.

00:55:30There's a lot of elements, but the nuts,

00:55:33I think they actually do match well.

00:55:35I think I like it.

00:55:37I like the texture of the nut,

00:55:40but I think the base was definitely too thick.

00:55:44They wanted us to smash it and, you know, get that surprise,

00:55:47but we were just hammering at it.

00:55:50Yes, I think if they were to be safe,

00:55:55they had to pull out the most amazing white chocolate

00:55:59and passion fruit cheesecake,

00:56:01which, for my opinion, it did not happen.

00:56:03We are feeling slightly confident after this

00:56:09that we might just make it through this round of the competition,

00:56:13but the critique from the judges, it could surprise us.

00:56:17I mean, this is the last instant restaurant that we're going to do.

00:56:20Anything can happen here.

00:56:22With all three courses complete,

00:56:27it's now time for each team to score

00:56:30Amy and Lara's instant restaurant out of ten.

00:56:34Everything was so bold, like their personality.

00:56:38And very confused.

00:56:39So for entree, we had the ceviche beetle leaf.

00:56:42This entree was insane.

00:56:44When they brought this out, I was so impressed.

00:56:47Yeah, the ceviche had a really good flavour in it.

00:56:50It was beautiful.

00:56:50The pork crackling and the ceviche,

00:56:53it's not really a common combo,

00:56:56but I think it worked.

00:56:58For Maine, the surf and turf.

00:57:02It was inedible for me.

00:57:04It was dirt.

00:57:05It let down from an entree so high.

00:57:08Yeah, of course.

00:57:08The steak was completely ruined.

00:57:12There was no char to it.

00:57:15The lobster was definitely unevenly cooked.

00:57:18Not the best dish overall.

00:57:20White chocolate and passion fruit cheesecake.

00:57:24The biscuit base, way too thick.

00:57:27It wasn't enjoyable at all.

00:57:29Why was it spicy?

00:57:30I really don't know.

00:57:32This dish was the girls on a plate,

00:57:34but I feel like there was a lot of critiques at the table

00:57:36that were quite harsh.

00:57:38The dessert definitely had issues,

00:57:39but I actually didn't mind the flavours too hard.

00:57:41I definitely think they've still got a chance.

00:57:44The scoring for tonight can really make or break us in this competition.

00:57:48It's us or them.

00:57:49Lock in seven?

00:57:50Lock in seven.

00:57:51Done.

00:57:52I think it's pretty close.

00:57:53I'm so nervous.

00:57:55I'm happy with a six.

00:57:56Lock in a six?

00:57:58Six it is.

00:57:59What do you want to do?

00:58:00I mean, it was average bad food.

00:58:03I'm happy with a five.

00:58:05I think that counteracts between the good dish and the main being mid.

00:58:09Overall, I'm thinking, like, either a four

00:58:12or maybe they scraped through with a five.

00:58:15I believe that Maureen Bailey is safe at this stage.

00:58:18All right, we're looking at a five.

00:58:19Let's go to the five.

00:58:20We want to stay in the competition.

00:58:22Yes, I think we're going to have to do a three or four.

00:58:24Yeah, I agree.

00:58:25But I'll leave it up to you for the final.

00:58:27This is our last chance to get through to HQ.

00:58:31If we were ever going to be strategic, it's now.

00:58:34And we can also be pretty fair, and this wasn't great.

00:58:38So we scored Amy and Lara a three.

00:58:42Three is maybe a little bit much, just maybe by one point.

00:58:45But one point could keep us in the competition,

00:58:48so we're going to do whatever it takes.

00:58:51I'm nervous at this stage.

00:58:53To stay in this competition, we have to score higher than 62.

00:58:56Let's face the music.

00:58:58It could go either way, you know.

00:59:01At the start of the day, we were aiming for 110.

00:59:03And now all we hope for is just one point above Maria and Bailey.

00:59:19One of the teams will go home tonight.

00:59:21It's either Maria and Bailey or Lara and I.

00:59:24It's ride or die, and we're not ready to go home.

00:59:27Amy and Lara, first, what a rollercoaster of a night.

00:59:41Thank you for having us at your crazy, pink, insane restaurant.

00:59:47Only pants.

00:59:48Now it's time to find out where you stand in this competition.

00:59:52Maria and Bailey, at this point of the competition,

00:59:58you find yourselves at the bottom of the leaderboard with 62 points.

01:00:05That means you are in danger of being eliminated from my kitchen rules tonight.

01:00:13Can you please stand and take your place next to Amy and Lara?

01:00:18It feels embarrassing to stand up here.

01:00:19Like, that's the best way to put it.

01:00:22Like, it's a horrible feeling.

01:00:23We have what it takes to win this competition.

01:00:27Hopefully, we're not the ones that we're going home.

01:00:31Amy and Lara, it's time for your scores.

01:00:35The guest teams have given you a combined score of...

01:00:3926 out of 50.

01:00:42Wow.

01:00:43We had 28 points.

01:00:49We're two points ahead, however, it's still very close.

01:00:52No, but on the flip side, two points could be the thing between us and elimination.

01:00:57True.

01:00:58Now it's our turn.

01:00:59We'll score each dish out of 10.

01:01:03Amy and Lara, for entree ceviche bitter leaves with pork crackling and peanut relish.

01:01:10I absolutely love that dish.

01:01:14It was full of flavor, juicy, crunchy, good acidity, bit of sweetness.

01:01:20There was a lot going on, but it all worked together.

01:01:24You promised a flavor explosion, and that's exactly what we got.

01:01:29My fish was a little bit soft, but overall, I loved the dish, and the crackling just crowned

01:01:37off that little morsel.

01:01:39So for your entree tonight, I score you an 8.

01:01:47The score I'm giving you for your entree is a 9.

01:01:52I think they're good numbers, and this is a great start for us.

01:01:59We didn't get an 8 or a 9 at all for our second cook.

01:02:02It's not looking good for us right now.

01:02:06Amy and Lara, for main course, surf and turf, high fillet lobster and truffle mash.

01:02:11As you know, that was a little bit of a disaster.

01:02:13The beef wasn't done properly with a nice, caramelous crust on the outside and no seasoning.

01:02:22The white wine sauce was a strange sauce to pair up with this dish.

01:02:28Unfortunately, inconsistencies cooking up that lobster in mine was undercooked.

01:02:34The mash was overworked.

01:02:37The score I'm giving you for your main course.

01:02:39Unfortunately, it is a 3.

01:02:49I felt sick.

01:02:51I just felt so embarrassed.

01:02:53Yeah, I really hurt.

01:02:55They got a 3 from Manu.

01:02:57We got a 7.

01:02:58I don't want to get too excited.

01:03:00Yes.

01:03:00Come on, Colin.

01:03:02Colin.

01:03:03For your main course tonight, I score you a 2.

01:03:09Oh, shit.

01:03:15Yeah, I just, yeah, feel like a bit of a clown.

01:03:18We had a great entree.

01:03:19The main, obviously, no good.

01:03:21I think we could pick up a bit of slack with this dessert.

01:03:26All right, ladies.

01:03:28For dessert, you serve us white chocolate and passion fruit cheesecake.

01:03:32This dessert represents you very well.

01:03:38Fun, playful, with a hard shell on the outside, but soft in the center, but confusing.

01:03:45The trouble for me was the spicy roast nuts on the top and a kefir lime leaf that was in the mix as well, which was a little strange.

01:03:58I think you should have really concentrated on the technique.

01:04:02Part of this dessert versus trying to be too playful with it.

01:04:06The filling, I quite liked.

01:04:09I thought it was quite refreshing.

01:04:10I liked the white chocolate and the lightness.

01:04:12I just wanted more of it.

01:04:14And then I think the nuts would have worked if we had it had more filling, but we didn't have enough filling to counterbalance the nuts.

01:04:21I love the play of turn the cheesecake over and you smash it.

01:04:25Unfortunately, we couldn't really break it because it was a little bit thick.

01:04:30It was better than your main course.

01:04:33Thicker.

01:04:33So for this, I score you a five.

01:04:43The scone giving you four, your dessert, is a five.

01:04:55Amy and Lara, that leaves you with a grand total score of...

01:05:03Just 58.

01:05:09I'm sorry to say, but that leaves you last on the leaderboard.

01:05:13You are eliminated from my kitchen rules.

01:05:19This is like gobsmacking.

01:05:21We're shocked.

01:05:22Like, oh.

01:05:24Yeah.

01:05:25They did not save the best for last.

01:05:29It's like just mortified.

01:05:31Embarrassed.

01:05:31Gunned.

01:05:32Amy and Lara, the pressure of the night clearly was too much to overcome.

01:05:38But I have no doubt that you are great cooks.

01:05:43So please keep sharing your love and skills with friends and family.

01:05:49Au revoir and good luck.

01:05:53Thanks.

01:05:54I'm proud of what we achieved, even if it wasn't perfect.

01:06:02Woo!

01:06:03Let's go.

01:06:05Gate crashes are going home.

01:06:07Well, that means, Maria and Bailey, you are safe.

01:06:10And you will fight on for the title of My Kitchen Rules champion.

01:06:15Congratulations.

01:06:16Woo!

01:06:17We did it!

01:06:19We feel amazing.

01:06:21Yes, we're definitely relieved that we have another chance.

01:06:25Going to the kitchen headquarters is huge for us.

01:06:28This is the reason why we are here.

01:06:30I mean, we have already learned so much throughout this competition.

01:06:37We'll see you in kitchen headquarters.

01:06:38Woo!

01:06:40Good night.

01:06:42It's time to step it up now.

01:06:45The other teams better watch out.

01:06:50Next time, the competition steps up a gear

01:06:54as the teams enter Kitchen HQ for the very first time.

01:06:59Oh, my God.

01:07:00We have a one in seven chance to win MKR,

01:07:04and seven's my favorite number, so that's a lucky sign.

01:07:07But first, they will have to survive

01:07:10the Pick a Fridge Challenge.

01:07:13Surprise!

01:07:14No!

01:07:14We got stitched up.

01:07:17Teams go head to head.

01:07:19Smells like elimination.

01:07:20Smells like victory, babes.

01:07:23In their toughest challenge yet.

01:07:25The pressure is on!

01:07:27Fuck, I don't need that hecticness.

01:07:28It's not looking good, bro.

01:07:29Not looking good.

01:07:30Come on, one minute!

01:07:32Wait, wait, wait, wait, more, more.

01:07:34Before critiquing each other's food

01:07:36at the tasting table.

01:07:39Finally, I can tell everyone what I think to their face.

01:07:42I'm hoping that's not all you've got in your arsenal.

01:07:44Bro, what are you doing?

01:07:45I don't really like it, personally.

01:07:48I think it's just a garnish on top.

01:07:49I don't really care about Mark's opinion.

01:07:52Which two...

01:07:54Which two...

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