My Kitchen Rules Season 15 Episode 14

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Transcript

00:00:00Previously, seven teams of the country's best home cooks entered Kitchen HQ for the first time.

00:00:11We have a 1 in 7 chance to win MKR.

00:00:14But excitement quickly turned to fear.

00:00:18It's the dreaded pick a fridge challenge.

00:00:21We got stitched up.

00:00:23I love this challenge.

00:00:25Just go, go, go.

00:00:26Ultimately, proud Greeks, Anna Marie.

00:00:29Where's the berries?

00:00:30Because we're showcasing the berries, not the rice pudding.

00:00:32No, you're right.

00:00:33I know I'm right.

00:00:34And Logan besties, Lol and Lil.

00:00:37We need to get these in now.

00:00:38Came up short.

00:00:39You will be heading into an elimination challenge.

00:00:42It's not what we wanted.

00:00:44It just sucks.

00:00:45Whoa.

00:00:46Tonight, your faves face off.

00:00:50Anna Marie and Lol and Lil.

00:00:52They're the OGs.

00:00:54It's going to be really sad to see one of them go.

00:00:57In the most emotional elimination yet.

00:01:01This competition means so much to me.

00:01:04I have wanted this for 15 years.

00:01:07This competition means the absolute world to us.

00:01:09So I just don't want it to be the end.

00:01:12And it's not just the judges who will seal their fate.

00:01:17First time at Kitchen HQ.

00:01:18Your fellow teams will score your dishes.

00:01:21Oh, wow.

00:01:22I can't believe that we're going to have an impact on who goes home tonight.

00:01:26You need to serve us an amazing banquet.

00:01:28Get that in there.

00:01:30Shove it in there.

00:01:31At the end of the night.

00:01:33You don't want this to be your last call.

00:01:35We need to get it in, ma'am.

00:01:36We say goodbye.

00:01:38I'm having a heart attack.

00:01:39Chill.

00:01:40To one of your most loved teams.

00:01:43Come on!

00:01:44This is not good, ma'am.

00:01:46This is not what I wanted.

00:01:47My heart's pounding out of my chest.

00:01:52I'm terrified.

00:01:55We're back in Kitchen HQ tonight.

00:02:20It's elimination round.

00:02:22This is definitely our do or die moment.

00:02:25If we don't do well tonight, we are going home.

00:02:28We have been underestimated the whole competition.

00:02:31We're still here.

00:02:32We are the girls from Logan.

00:02:34We are fighters.

00:02:35And we haven't shown the best of what we can do yet.

00:02:37So I'd watch out.

00:02:39I've been wanting this for such a long time.

00:02:42And it's been my passion to be part of this competition.

00:02:46We're proudly Greeks.

00:02:48And yes, we came because we know that we can do this.

00:02:51We don't want to go home.

00:02:58We're going to fight hard tonight, Marie.

00:03:00We are.

00:03:01We're going to bring it.

00:03:02We're going to bring it.

00:03:03Yeah!

00:03:04And Anne-Marie, Lowell and Lil.

00:03:16Welcome to the first elimination cook-off.

00:03:19At the end of it, one team will be continuing in the competition and one team will be gone for good.

00:03:28Lowell and Lil, you've always shown heart and flashes of real quality and great cooking.

00:03:37Lowell, you were very emotional the last time we cooked.

00:03:39Yes, I was.

00:03:40How are you feeling today?

00:03:41I'm good.

00:03:42I've picked myself up, dusted myself off, and we're ready to give it our all today.

00:03:46Yep.

00:03:47We're not going home today.

00:03:48No.

00:03:49Best of luck, ladies.

00:03:51Ann and Marie, we've seen some moments of brilliance with your fruit.

00:03:58Now you need to channel your Greek heritage.

00:04:01Ann, you seem to be the center of the whole family.

00:04:05My family and my heart.

00:04:07We're here for our families.

00:04:10We're not going to let them down.

00:04:12I think, Ann and Marie, if you make us feel like a part of your family, we're going to get a real trade from you.

00:04:19We're going to make you feel that today.

00:04:21Family.

00:04:22Ann and Marie and Lowell and Lil, they're the OGs.

00:04:27We love both teams.

00:04:29It's going to be really sad to see one of them go.

00:04:32Teams, you've all heard that saying.

00:04:36Go big or go home.

00:04:40Well, today, we're going to put that to the test.

00:04:43Right.

00:04:44Manu and I need you to create a two-course banquet for us and for all the teams above.

00:04:52All your friends.

00:04:54And keep us all happy.

00:04:56Because at the end of the day, for the first time in this competition,

00:05:00your fellow safe teams will score your dishes in Kitchen HQ.

00:05:05Wow.

00:05:06The other teams are actually going to be trying it.

00:05:10And scoring!

00:05:11I'm even more nervous now.

00:05:12Yeah, this is next level.

00:05:13Oh, wow.

00:05:14This is a big deal.

00:05:16It is a big deal.

00:05:17These teams, they've got actually a little bit of power in this elimination.

00:05:21A lot of power.

00:05:23From that, we will create a team average score.

00:05:28Which will be added to our scores to determine the whether.

00:05:32I can't believe that we're going to have an impact on who goes home tonight.

00:05:36Big responsibility for us.

00:05:38Love both teams.

00:05:39They're lovely people and they're really good cooks.

00:05:41So I know this is going to be tough.

00:05:43This elimination banquet will be done in two rounds.

00:05:47Round one, we want platters of mains and sides to delight and satisfy us.

00:05:54Big hearty servings.

00:05:57But top quality food.

00:05:59Yep.

00:06:00And in round two, we want a fist of desserts on platters.

00:06:04Oh my goodness.

00:06:06That's going to be crazy.

00:06:07Literally cooking a banquet style main plus a banquet style dessert all in one cook.

00:06:17It needs to be spot on though.

00:06:20It needs to be big.

00:06:21It's never been more important to impress.

00:06:24Can you do it?

00:06:25Yes.

00:06:26We can do it.

00:06:27We can do it.

00:06:28Teams, best of luck.

00:06:31Head to your benches.

00:06:33The storeroom is stocked.

00:06:38You have three hours to serve up your banquet mains.

00:06:42Are you ready?

00:06:44Aprons on.

00:06:46Here you go.

00:06:49Oh my gosh, oh my gosh.

00:06:50Okay, so what should we do?

00:06:51What are you thinking?

00:06:52What's the plan?

00:06:53I think traditional English roast.

00:06:54Yep, perfect.

00:06:55That sounds good to me.

00:06:56Who doesn't love a good Sunday roast?

00:06:57So let's do that.

00:06:58What do we?

00:06:59Come on, we're Greek.

00:07:00We are cooking.

00:07:01What do we cook?

00:07:02We're cooking lamb.

00:07:03We're going to cook lamb.

00:07:04We're going to cook lamb.

00:07:05And we're going to do a beautiful feast.

00:07:06We're going to fill that up.

00:07:07With so much stuff that they're going to come out and undo a baton.

00:07:11Anne and Marie, with their background and their experience, I think they're a very big threat

00:07:15in this competition.

00:07:16But Lola and Lil are fighters.

00:07:18They're like a cat with nine lives.

00:07:19They always manage to get through.

00:07:21So it's going to be full throttle from the very beginning.

00:07:25And your time starts now.

00:07:28Let's go.

00:07:30Come on guys.

00:07:32I love you.

00:07:33Okay.

00:07:34Get your back to the store room.

00:07:35I'm going to get things prepped up here for you.

00:07:36Okay?

00:07:37Go, go, go, go, go.

00:07:38We've got a plan of attack for tonight to go in strong, composed, get on top of those

00:07:50timings.

00:07:51We've just got to smash it out.

00:07:53So as far as like who's going home tonight, guys.

00:07:56I think I want to see Anne and Marie go home tonight.

00:07:59Only because I would much prefer to be cooking up against Lola and Lil.

00:08:04Good job, Lil.

00:08:05We're going to go back and get some more.

00:08:07Anne and Marie are great cooks.

00:08:09They've got tens in the first round of instant restaurants.

00:08:12They really have a lot of experience.

00:08:15But we have the energy and the fast pace to get through this.

00:08:19I think that's going to be our biggest advantage today.

00:08:21We just need to go, go, go, go, go.

00:08:23Not even think about being overwhelmed.

00:08:25Not even think about how many elements there are.

00:08:26We just need to get them done.

00:08:27Get those pots on, Lil.

00:08:29Got the vinegar.

00:08:30We're all good.

00:08:31Oh, boy.

00:08:32Rice.

00:08:34So my biggest concern tonight with cooking with my beautiful mama bear is the time.

00:08:39Chicken.

00:08:40We're not doing that today.

00:08:42Okay.

00:08:43All right.

00:08:45Getting all that fresh produce.

00:08:47I could be there for hours.

00:08:48This is my problem though, but it's time.

00:08:50I think Lil and Lil are already on their main.

00:08:53Lil, I'm just cutting up this bread to get it in the air for ASAP for our stuffing for

00:08:57the chicken.

00:08:58For the banquet challenge tonight, we are cooking Sunday roast with a whole succulent chicken,

00:09:04veggies, Yorkshire pudding, and gravy.

00:09:07I'm just going to start doing the garlic butter.

00:09:11So I'll grab my butter now.

00:09:13Perfect.

00:09:14This dish would be close to everyone's heart.

00:09:16Everyone's had a roast.

00:09:17Everyone loves a Sunday roast.

00:09:18So I think when we're delivering this, we have to make it the best Sunday roast anyone's

00:09:22ever had.

00:09:23And I hope they all feel warm inside.

00:09:25Like we've just given them a big hug with our food.

00:09:27Almost done this stuffing.

00:09:28I can get stuffing the chickens.

00:09:29And then Lil?

00:09:30Yeah.

00:09:31We've got to wash the chickens.

00:09:32How are you going with that butter?

00:09:33Good.

00:09:34Almost done.

00:09:35Getting there.

00:09:36Just got to season it.

00:09:37Looks like Lol and Lil are getting a head start here.

00:09:39They're looking way more organised.

00:09:41They're locked in.

00:09:42And still not back at her kitchen.

00:09:44Jeez.

00:09:45Young and quick.

00:09:46They're fast.

00:09:47Lol and Lil are going berserk.

00:09:49It looks like Lol's about to chop her finger off.

00:09:51Yeah.

00:09:52Like she's leaving nothing in the tank, eh?

00:09:55Doing good.

00:09:56Doing good.

00:09:57We know we can do this.

00:09:58Yeah.

00:09:59We just have to work super fast to be able to achieve it in the timeframe.

00:10:01There was no...

00:10:02There was no time for slow.

00:10:04Alright.

00:10:07Hey, hey, Marie.

00:10:08Now I've brought back some beautiful Desiree or red potatoes, Marie, to go in there to

00:10:14bake.

00:10:15Yep.

00:10:16My mum feels like she's got that time just up her sleeve.

00:10:20Stop.

00:10:21But tonight, it's three hours.

00:10:23Okay, so what I'm doing now, I'm getting the lamb shoulders out.

00:10:27Great.

00:10:28Okay, I'm going to get that actually as quickly as I can.

00:10:30For tonight's banquet challenge, for mains, we're cooking a Greek feast of lamb shoulder

00:10:36with lemon potatoes, dormathes and Greek salad and tzatziki.

00:10:42I'm going to dice this baby up.

00:10:45It'll cook a lot quicker if I do it this way.

00:10:48Lamb is the main staple of the Greeks.

00:10:51You know, you don't eat meat.

00:10:53Ah, I give you lamb.

00:10:54It is the way it is.

00:10:56It's the family's favourite.

00:10:58It's just, it's just me on the plate, isn't it, Marie?

00:11:02As a Greek, I just got to make sure that it's absolutely perfect.

00:11:06Come on baby.

00:11:07Oh, that's a big bit of meat, that one is.

00:11:09We would cook it on the bone, but tonight I think we're going to have to cut it into slightly

00:11:13smaller chunks.

00:11:14So they can cook.

00:11:15So they cook quicker.

00:11:16What do you think about them cutting it up before putting it in the oven?

00:11:19One thing I noticed, the pieces weren't all even.

00:11:22They were just like hacking at it.

00:11:24So that could be a determining factor how the lamb's going to turn out.

00:11:28I think the risk of chopping the lamb up is there's going to be a big inconsistency in the cook of the lamb.

00:11:33It could dry out.

00:11:34Yeah.

00:11:35The smaller the pieces are, the more chances of it being dry.

00:11:37If I don't get that lamb in, we're going to be in big trouble.

00:11:41So work faster.

00:11:42Faster, faster, faster, faster, faster, faster!

00:11:47Okay, so I'm just separating the skin from the chicken meat.

00:11:51The underneath of the skin will be flavourful packed with a garlic butter.

00:11:55Eek!

00:11:56Let's get that in there.

00:11:57Shove it in there.

00:11:58My hands are really small, so they can easily fit anything.

00:12:02They can fit anywhere.

00:12:04Under the chicken and in the chicken.

00:12:05Not many people can do that.

00:12:09Okay, that's ready to be stuffed.

00:12:12So Lon and Lil, they're going fast and furious.

00:12:16Yeah.

00:12:17They're organised.

00:12:18There's a little bit of stress, but less Rari's in the kitchen and more concentration.

00:12:22Yeah, I think they got a little bit of a scare in the last cook.

00:12:25They look like they don't want to go home today.

00:12:28No, they don't.

00:12:29Alright, let's get this chicken stuffing in these chickens.

00:12:31I personally would serve the chicken whole.

00:12:34I feel like it makes a statement and that's like a classic English roast like that.

00:12:37Yeah.

00:12:38Boss lady mode, where's Michael?

00:12:40Michael is not here today.

00:12:42You've just got me.

00:12:43It's a different vibe without Michael.

00:12:45It is?

00:12:46Yeah.

00:12:47I miss him.

00:12:48Everyone's getting along.

00:12:49Alright, Lil, we're going to get these chickens in.

00:12:51That's step one done.

00:12:53Chicken's going in.

00:12:54We're getting the chickens in.

00:12:55We're getting the chickens in.

00:12:56Let's go.

00:12:57Yeah, there we go.

00:13:00It is a bit nerve wracking doing a whole chicken.

00:13:03The breasts and thighs cook at different times.

00:13:05So if we want to stay in this competition, that chicken has to be cooked perfectly.

00:13:09I'm feeling good.

00:13:10Are you feeling good?

00:13:11I'm feeling good.

00:13:12Mom?

00:13:13Yes, honey?

00:13:14That lamb is not in.

00:13:15I'm going to put a little bit of oil in here, Marie.

00:13:19Sure.

00:13:20Little bit of oil in this next one.

00:13:22Get it done, mom.

00:13:23Anne and Marie, they just talk a bit too much.

00:13:26They keep in the way that I don't know if they're concentrating enough on their food sometimes.

00:13:30I think that's the way they work though, is it?

00:13:32I reckon if they were silent, we'd be in a world of pain.

00:13:35Just putting a little bit of this in here.

00:13:37This is Yaya's recipe.

00:13:39I love that you love talking, so do I.

00:13:41I know.

00:13:42But that lamb needs to go.

00:13:43We need that lamb.

00:13:44Just get the lamb in and talk away.

00:13:46Stop talking.

00:13:47Stop talking.

00:13:48No, you can talk, but get the lamb on.

00:13:49The pressure of the kitchen is very, very hard.

00:13:53But I know how much it means to mom to be in this competition.

00:13:58It's time to move, because if we don't, we're going home.

00:14:02I need to pull my socks up, I think.

00:14:04You do.

00:14:06Coming up.

00:14:07Chicken coming out.

00:14:08These dishes, they have to be crowd-pleasers, because it's not just us tonight.

00:14:12The whole gallery's coming down.

00:14:13And MKR first.

00:14:15Knowing that we have a role to play in sending someone home today, it's quite a weight on the shoulders.

00:14:19And the pressure to plate up the perfect protein.

00:14:23Just freaking grab it.

00:14:24It's hot, Marie.

00:14:25Could be a recipe for disaster.

00:14:28Give me a look.

00:14:29It's undercooked.

00:14:32I'm having a heart attack.

00:14:34And later.

00:14:35Love you.

00:14:36Love you too, darling.

00:14:37We've been a big part of this journey so far, but someone has to go at the end of the day.

00:14:42Emotions run high as one team says goodbye.

00:14:48That's love on a plate right there.

00:14:50If it ends tonight, it would be absolutely heartbreaking.

00:15:01Okay, here we go.

00:15:02First elimination cook-off.

00:15:03We've got Lauren and Lynn with a classic Sunday roast.

00:15:08And we've got Anne and Marie with a Greek feast.

00:15:12So these dishes, they have to be crowd-pleasers, because obviously we know it's not just us tonight.

00:15:17The whole gallery's coming down.

00:15:19They're going to be tasting, and they're going to be scoring.

00:15:22Mum.

00:15:23Yes, honey.

00:15:24That lamb is not in.

00:15:25We need to get it in, mum.

00:15:27We're now going into that, you know.

00:15:29Yep.

00:15:30I know, honey.

00:15:31Yeah.

00:15:32For me, my biggest concern right now is that that lamb is not going to be consistently cooked,

00:15:37because they take time to cook.

00:15:39In it goes.

00:15:41One.

00:15:42Give it across.

00:15:43Two.

00:15:44Ah, Bella.

00:15:45Bella.

00:15:46Come on.

00:15:47Do your thing.

00:15:48Yes.

00:15:49Hey!

00:15:50Hoppa!

00:15:51Woo-hoo!

00:15:52Yeah!

00:15:53Hoppa!

00:15:54Yeah!

00:15:55Hoppa!

00:15:56Faster!

00:15:57Faster!

00:15:58So the lamb is in now.

00:15:59I was wondering when the lamb was going to go in.

00:16:01Yeah.

00:16:02Yeah, so glad it's in.

00:16:03Yeah.

00:16:04Everything's currently going to plan.

00:16:06Lowell, we're tracking.

00:16:07We're doing good for timing, Lil.

00:16:09I'm just doing the Yorkshire pudding now.

00:16:10Whisk that all together.

00:16:11We've got to get it in the fridge to get it cold.

00:16:13Those Yorkshire puddings are just like savoury bread.

00:16:16You can just put all your stuff in there.

00:16:18Put your gravy.

00:16:19It's like a boat.

00:16:20You can just eat it all at once.

00:16:21It's delicious.

00:16:22Alright, Yorkshire pudding mix is in the fridge.

00:16:24Are you alright with all the veggies though?

00:16:25Because that potato has to go in like now.

00:16:27Hey, lol, Lil.

00:16:28Are you doing potatoes?

00:16:29We are.

00:16:30Roast potatoes.

00:16:31We're doing Greek potatoes.

00:16:32Who's potatoes are better?

00:16:33Ours.

00:16:34Ours.

00:16:35May the best man win.

00:16:36We will.

00:16:37So, we didn't have to cook in the first round.

00:16:38You guys and Anne and Marie all made it straight through to HQ.

00:16:51We still haven't tried their food.

00:16:52Would you guys say that they're a big threat in the competition?

00:16:55100%.

00:16:56Who would you rather go home?

00:16:58From a strategic point.

00:16:59Yeah.

00:17:00I would like to see Anne and Marie go home.

00:17:02They're probably a bigger threat than lol and Lil.

00:17:04I don't know if you guys know, but they've got Yaya Mary's playbook.

00:17:08Like, they've got all her secret recipes.

00:17:11So, if they bring that in here, they channel her in here.

00:17:15This could be a job.

00:17:16Could be.

00:17:17Mmm.

00:17:18When Yaya was younger and she didn't have salt, there was always some soy in.

00:17:22That was Yaya.

00:17:23Yaya on a plate, wasn't it?

00:17:24Oh my God, guys.

00:17:25They're just good as soy sauce in the potatoes.

00:17:28This one is a little bit weird.

00:17:30Yeah.

00:17:31Very, very Greek flavours with a little touch of soy sauce in there.

00:17:34Oh.

00:17:35Just for a little bit of seasoning.

00:17:36Which, you know, I don't have a problem with.

00:17:38It can work.

00:17:39I always put the soy in everything.

00:17:42Hey, we...

00:17:43Hey.

00:17:44The Greeks have invented a lot of things.

00:17:45Did we in Greek, you know, soy sauce?

00:17:47Probably not.

00:17:48But, um, for all you Greeks out there...

00:17:50Go to soy sauce.

00:17:51Ha, ha, ha, ha, ha, ha, ha.

00:17:53All right, teams, you've got 19 minutes.

00:17:56Come on.

00:17:57Woo!

00:17:58Enthusiasm versus experience.

00:18:01Come on.

00:18:02Come on, guys.

00:18:03Come on, ladies.

00:18:04I'm probably going to get started on the choux pastry for our dessert

00:18:07because that needs to get going.

00:18:09Yep.

00:18:10So, they've got the chicken in roasting away.

00:18:13They've got the lamb in the oven as well.

00:18:15Now they're working on desserts.

00:18:16We need to make 120 profiteroles, Lil.

00:18:19Yes.

00:18:20So, we have set ourselves a challenge in that.

00:18:22For dessert, we are making a profiterole tower.

00:18:25Or croquebush.

00:18:27Whatever you want to call it.

00:18:28Which means crunch in the mouth in French.

00:18:30We are eager to prove that we have what it takes

00:18:33to produce something technical in the timeframe that we've been given.

00:18:37This really is do or die, Lil.

00:18:39Now or never?

00:18:40Well, it's elimination.

00:18:41We really wanted to showcase what we can do.

00:18:43Oh, my goodness.

00:18:45Do they take ages tonight?

00:18:46Well, it's very technical.

00:18:48Yeah.

00:18:49There's so much that could go wrong.

00:18:50If they pull this off, there's no way they're going home.

00:18:53The butter's almost melted now.

00:18:55Awesome.

00:18:56We're going to get that flour and salt in there and get this show on the road.

00:19:00We are definitely reaching for the stars here, but that's what this is all about.

00:19:03And I think if we can get through this, the judges will be so proud of us.

00:19:07Guess what we're doing?

00:19:08What?

00:19:09What?

00:19:10The profiterole tower.

00:19:11Ella!

00:19:12Are you joking?

00:19:13No.

00:19:14Oh, yes!

00:19:15Yeah, yours is going to probably look amazing.

00:19:18You're going to rock it, guys.

00:19:19We're all going to rock it.

00:19:20It's going to taste amazing.

00:19:21What are you doing for dessert?

00:19:23What are you doing for dessert?

00:19:24We're doing a coconut Greek custard cake with lemon curd.

00:19:28For dessert, we are making Ekmek Gata Ifi, a traditional Greek layered cake.

00:19:34You've got your base, which is your crunch, which is what the Gata Ifi is.

00:19:37But then the next layer is the custard.

00:19:40So this is the hero of this dish.

00:19:43So, Mum, I need to make sure that this doesn't break when we put it in.

00:19:47All right.

00:19:48Let's pray.

00:19:49Oh, thank you, Lord.

00:19:50Okay, done.

00:19:51I did a small prayer for you, Marie.

00:19:52Thank you, Mum.

00:19:53That's going to work.

00:19:54I just want a beautiful, smooth custard.

00:19:56I am not taking my hand or my eyes off this custard.

00:20:01I am whisking like my life depends on it today.

00:20:10Shoe is done.

00:20:11Let's get these piped and get them in.

00:20:13Our shoe dough is done.

00:20:14We have to pipe and bake 140 profiteroles.

00:20:18Get them piped, Lil.

00:20:20With the time we have, we can't be too perfect.

00:20:23So I'll be doing the piping.

00:20:24You're doing really well.

00:20:25I have full faith in you.

00:20:26So I just don't even need to look at them because it's going to just make my head go.

00:20:30The one thing I'm concerned about watching this is that they're all going to be different sizes.

00:20:35I'm noticing that they're so small.

00:20:38This means that they won't rise enough, which it won't create that shell,

00:20:42which means there won't be any room to put the cream into.

00:20:46Profiteroles.

00:20:47First profiteroles are going in.

00:20:48Get a timer on.

00:20:49Timer on.

00:20:50First shoes in.

00:20:51Yes.

00:20:52Woo!

00:20:53I'm feeling good.

00:20:54Are you feeling good?

00:20:55I'm feeling good.

00:20:56I'm feeling good too.

00:20:57Let's all feel good.

00:20:58Let's all feel good.

00:20:59Teams, you've got one of them remaining.

00:21:02Taste as you go.

00:21:03Let's go.

00:21:04Woo!

00:21:05One hour, mama.

00:21:07I know, Bela Mia.

00:21:08I know.

00:21:09Where's it?

00:21:10Oh, garlic.

00:21:11Mom, custard's good.

00:21:12You're a champion, Marie.

00:21:13I know, Bella Mia. I know. Where's it?

00:21:16Oh, garlic.

00:21:17Mum, custard's good.

00:21:18You're a champion, Marie.

00:21:20I can't even begin to tell you.

00:21:22You're a flippant legend in your own lunchbox.

00:21:25In the fridge, Mum, it's going.

00:21:27Gone.

00:21:28Custard is done.

00:21:29These shoes are going very golden, Lil.

00:21:32OK, should we take them out?

00:21:33They're so tiny, Lil.

00:21:35That's OK.

00:21:37No, it's not.

00:21:38They're too small, dude.

00:21:40Is that looking all right?

00:21:42No.

00:21:42No?

00:21:43No.

00:21:43They're too small.

00:21:45Shit.

00:21:46They're not going to work.

00:21:47They're deflated.

00:21:49I'm not sure they're going to be able to fill them with cream.

00:21:51It's an absolute disaster at this point.

00:21:53I'm having a heart attack.

00:21:55Chill.

00:21:56They are a bit too small, but we cannot change it.

00:21:58We have no time.

00:22:00We need to focus on our main course.

00:22:02And we just have to deal with this later.

00:22:04This is not what I wanted.

00:22:0730 minutes remaining.

00:22:08Pick up the pace.

00:22:09Come on.

00:22:10Woo-hoo!

00:22:11I'd love to see these Tuesday.

00:22:16They are the underdogs in this competition.

00:22:18But they've always managed to find a way.

00:22:19So I think that they'd be ones to watch out for.

00:22:21And you can tell they do have skills.

00:22:23Yeah.

00:22:24It'd mean everything to us if we can pull this off today.

00:22:26Are you checking those chickens, Lil?

00:22:28Yeah, I'll check them.

00:22:30Chicken coming out.

00:22:32Oh, my God.

00:22:33It looks so good.

00:22:34Oh, my God.

00:22:35Beautiful.

00:22:36Oh, it looks good.

00:22:36Oh, my God, Lil.

00:22:37It looks amazing.

00:22:39How are you?

00:22:40Ah!

00:22:42Ah!

00:22:43Ah!

00:22:44Ah!

00:22:45Ah!

00:22:46Ah!

00:22:47Ah!

00:22:48Ah!

00:22:49Ah!

00:22:50Ah!

00:22:51Ah!

00:22:52Ah!

00:22:53Ah!

00:22:54Ah!

00:22:55Ah!

00:22:56Ah!

00:22:57Ah!

00:22:58Ah!

00:22:59Ah!

00:23:00Have you checked the chicken?

00:23:01Like, have you probed it?

00:23:02Yeah, it comes clear.

00:23:04Right, so you've done the leg, yeah?

00:23:05Inside the leg.

00:23:06The...

00:23:07Yes.

00:23:07Or did you do the breast?

00:23:09I did the breast.

00:23:10The breast cooks the quickest.

00:23:11Does it?

00:23:12Check in inside the leg.

00:23:13OK.

00:23:20Give me a look.

00:23:26It's undercooked.

00:23:27It's undercooked.

00:23:28Our profiteroles are too small, our chicken has to be perfect to even stay in this competition.

00:23:33Can we get them in now, because we don't have time for anything if this is the case.

00:23:37I am freaking out at this point.

00:23:39We cannot serve undercooked chicken.

00:23:41We can't serve.

00:23:42We will be going home.

00:23:43Like, too many mistakes, and then just keep snowballing, and I just feel... stressed.

00:23:48Well, I'm just cutting into the chicken to see if it's cooked.

00:24:00Oh, my gosh.

00:24:03And it looks quite pink.

00:24:05Yeah.

00:24:06There's still a bit of pink there.

00:24:07No.

00:24:08I've cut into the chicken.

00:24:09I've chopped the leg.

00:24:11It's undercooked.

00:24:12We don't want undercooked chicken, Lil.

00:24:13We cannot serve undercooked chicken.

00:24:15It doesn't matter if we have some good roast veggies.

00:24:18The chicken is the main part of our main banquet, so that has to be perfection.

00:24:24Lil, we don't have time to deliberate.

00:24:27If it's undercooked, it's undercooked.

00:24:28Okay.

00:24:29A whole roast chicken is...

00:24:31People might think it's easy to do, but it's really hard, because it does have different

00:24:34parts that cook at different times and unevenly.

00:24:36Lil's going to get these chicken legs off and get them back in the oven ASAP so that we

00:24:41don't have any pink on there.

00:24:42We are in an elimination cook-off.

00:24:44We're going to be scored.

00:24:45We're going to be judged.

00:24:46If any of those contestants see pink, all the judges, we're done.

00:24:50We're done.

00:24:51Yay!

00:24:52Yay!

00:24:53Good night.

00:24:54Good night.

00:24:55Good night.

00:24:56Good night.

00:24:57Good night, girls.

00:24:58So, Marie, I am now filling the Dormades.

00:25:01Great.

00:25:02And the quicker we get these on, the quicker I can help you, yeah?

00:25:05Great.

00:25:06What's a Greek feast without a Dormada?

00:25:08Dormada.

00:25:09The potatoes are in there.

00:25:10The lamb's in the oven.

00:25:11Now it's Dormadas time.

00:25:12Dormadas time.

00:25:13Dormadas time.

00:25:14It's a bit like a cabbage roll.

00:25:16The mince and the rice blended in with the beautiful herbs and needs to be wrapped in

00:25:20the vine leaves.

00:25:21I've got the Dormadas on, Marie, a bit of butter on the top.

00:25:26We're set.

00:25:27Just waiting for that to boil.

00:25:29That lamb has not been checked.

00:25:32And they cut it quite small as well.

00:25:34The risk of it being dry is so high.

00:25:38That could be a disaster and there's nothing worse that you can serve than a dry lamb.

00:25:43I hope, like, they know what they're doing.

00:25:46Well, your turn to taste test the gravy.

00:25:49I think it needs a bit more, um, pepper.

00:25:54It needs more everything.

00:25:55Where's the onion powder, garlic powder?

00:25:57We knew we were going to be struggling.

00:25:59We knew we were going to be up against the clock.

00:26:00We knew things could go wrong.

00:26:03There's just too much going on at this point.

00:26:05And it is just sending us into an absolute spin.

00:26:07Matt needs everything more.

00:26:09That's it, teams.

00:26:11You've got ten minutes left.

00:26:13You need to check the lamb.

00:26:14Let's get it.

00:26:15We'll have to get it out, Mama.

00:26:16They're pulling the meat out, finally.

00:26:18Oh, my God.

00:26:19The first time.

00:26:20Guys, the first time that we're going to have a look at this meat.

00:26:24Oh, my God.

00:26:25Oh, that juice is amazing.

00:26:29They look pretty happy with it.

00:26:31Cover it up.

00:26:32Rest it.

00:26:33Because I don't want them to dry out.

00:26:34Matt, we don't.

00:26:35My only concern with the lamb is,

00:26:37did I cut them all evenly?

00:26:39Are they all going to be tender?

00:26:41I can only pray that it is.

00:26:44It's something I've been cooking for my family for years.

00:26:48And for it to go wrong today,

00:26:51it would just, it would break me.

00:26:55That's it, guys.

00:26:56Five minutes.

00:26:57Let's go.

00:27:02Are you doing the chickens?

00:27:04I think those legs can come out.

00:27:06We have not much time left on that clock,

00:27:08and I'm looking at it going,

00:27:09are we even going to have time to get them off

00:27:10and get everything on the plate?

00:27:11We need to get that out of the oven now.

00:27:13Yeah.

00:27:14Oh, I feel sick.

00:27:15Like, I'm so nervous for both teams.

00:27:17Are they ready?

00:27:18I think they look better.

00:27:19I'd hate to be down there.

00:27:20No.

00:27:22Looking at them, I'm really not sure,

00:27:24but we have to just put it on the plate.

00:27:27Got the potatoes coming out.

00:27:28How are we plating this?

00:27:29I think the chicken on the end.

00:27:31All right.

00:27:32I'm going to grab these Yorkshire's out of the oven, Lil.

00:27:34These crispy potatoes look unreal.

00:27:36Okay.

00:27:37Let's get the potatoes on, Marie.

00:27:38Do you want to put the potatoes off with the lamb?

00:27:39We can break it up a bit later.

00:27:40Yeah.

00:27:41Don't worry about it now.

00:27:43Just freaking grab it.

00:27:44It's hot, Marie.

00:27:45It's hot, Marie.

00:27:46I just want to take this one out for a minute.

00:27:48The problem here may be,

00:27:50I mean, I'm hoping that's not the case,

00:27:52that they're not all going to get a tender piece of lamb.

00:27:55One minute remaining.

00:27:56Come on!

00:27:57Down to the wire, Lol.

00:27:58All right, the carrots are coated.

00:28:00The Yorkshire's are over there.

00:28:02Lol, a gravy is extremely important.

00:28:05It needs to be perfect.

00:28:06We know Manu loves his sauces.

00:28:09Now put the salad in.

00:28:10Don't put the salad in, Marie.

00:28:11Go.

00:28:12Put the salad in, Marie.

00:28:13Put the salad in, Marie.

00:28:14Put the salad in, Marie.

00:28:15Put the salad in, Marie.

00:28:16I'm trying, ma'am.

00:28:17Here, here.

00:28:18Here.

00:28:19Yeah, make it look pretty.

00:28:20Three, nine, eight, seven, six, five, four, three, two, one.

00:28:26That's it.

00:28:27Time's up.

00:28:28Move away from your banshees.

00:28:29Good luck.

00:28:30Woo!

00:28:31Woo!

00:28:32Woo!

00:28:33Woo!

00:28:34Woo!

00:28:36Woo!

00:28:37Woo!

00:28:38Woo!

00:28:39Woo!

00:28:40Woo!

00:28:41Woo!

00:28:42Woo!

00:28:43We did it!

00:28:44That's love on a plate right there.

00:28:47This is us on a plate.

00:28:49Oh, absolutely.

00:28:50And I want them to see the love that's gone into it.

00:28:52Yeah.

00:28:53Because we've got so much more to give.

00:28:55We want to go all the way.

00:28:57Love you.

00:28:58That's it.

00:28:59We did it, Marie!

00:29:00Woo!

00:29:01Woo!

00:29:02We did it.

00:29:03We did it.

00:29:04We did it.

00:29:05We did it.

00:29:06Well done.

00:29:07We can't wait to taste.

00:29:08Take a break.

00:29:09Other teams, come on down.

00:29:11We set out to give everyone the most amazing experience with our Sunday Roast Banquet.

00:29:16We want to really set ourselves up and stay in this competition.

00:29:19So I hope it's the best roast they've ever had.

00:29:23Coming up...

00:29:24Teams, welcome to the banquet table.

00:29:27The banquets are served.

00:29:29Wow.

00:29:30This dish is outstanding.

00:29:32And so are opinions.

00:29:34To me, the flavours just aren't really marrying together here.

00:29:37Not sure about this one.

00:29:38They proved me wrong.

00:29:39I think they missed the mark on this one.

00:29:49Teams, welcome to the banquet table at the elimination cook-off.

00:29:54Tonight is a big night.

00:29:57Together we get to taste and score.

00:30:00And at the end of the night, one team will be eliminated.

00:30:06Anne and Marie, or Lol and Leo.

00:30:11Let's bring up the food.

00:30:13Okay, let's start with Anne-Marie's Greek feast.

00:30:18Lamb shoulder with lemon potatoes, dalmanis, Greek salad and tzatziki.

00:30:31That looks good, actually.

00:30:35It's so pretty.

00:30:37Every single element that Anne and Marie have put on that platter tonight,

00:30:41presentation-wise, is just so beautiful.

00:30:44I cannot wait to taste the flavours and bring it back to Greece.

00:30:49Alright.

00:30:50Bon appetit.

00:30:51I'm extremely proud of what we've done.

00:31:01The thing that I'm a little bit apprehensive about is the lamb.

00:31:06If it's not tender like I'm hoping it is, I would be devastated.

00:31:11Oh, there's lamb too much here.

00:31:12Good.

00:31:13This part's kind of good.

00:31:15Alright, let's start with you, Marco.

00:31:27You seem to have enjoyed this.

00:31:29Yeah.

00:31:30I didn't think that they were going to be able to make the lamb as tender as it actually was,

00:31:35considering they cut it in smaller pieces, but they proved me wrong.

00:31:38It was actually really tender.

00:31:39Yeah, I thought it was good.

00:31:43I don't think it was amazing.

00:31:45I had one piece of lamb that was super tender and then the other piece was a lot bigger and it was quite dry.

00:31:52Maria, the Tolkien Greek at the table.

00:31:56How was your lamb?

00:32:00It was really tender.

00:32:02I think the inconsistent cuts of lamb maybe let them down because some people got tender bits, some people got dry bits or chewy bits, so that's what happens when you chop up the lamb in different pieces.

00:32:13Yeah.

00:32:14Look, I think the tzatziki, the Greek salad, all the sides were like amazing, but I feel like my lamb, there was not much flavour in it.

00:32:25To me, the flavours just aren't really marrying together here.

00:32:30If a certain meat master was here, what would he say?

00:32:34Channel him.

00:32:35My fork went in hopeful, it came out disappointed.

00:32:52And I know Riley said these flavours weren't marrying together.

00:32:58I agree that it's probably filing for divorce.

00:33:02So...

00:33:04Wow.

00:33:09She actually nailed it.

00:33:10It sounds exactly like Michael.

00:33:12I got worried for a second, I thought he was actually back on the table.

00:33:15So funny.

00:33:19Alright, let's try the second platter.

00:33:22Lola and Lil's Sunday Roast.

00:33:26Roast chicken and veggies with Yorkshire puddings and gravy.

00:33:40Shall we carve?

00:33:42We'll have to.

00:33:43We'll carve for you.

00:33:45This is quite a nice feeling being served up by the judges.

00:33:50I mean, this was a show in itself.

00:33:56Seeing Colin slice and dice that chicken.

00:33:58Oh, mate, he did it effortlessly.

00:34:00I was like, you know...

00:34:01He looked like he knew what he was doing.

00:34:03Well, he better.

00:34:05Bon appetit.

00:34:16Our biggest concern for main course tonight is getting that cook of the chicken perfect.

00:34:20Everyone's had a Sunday roast.

00:34:21Mm-hmm.

00:34:22So there's a lot of expectation.

00:34:23We need the breast to be juicy, tender.

00:34:25When you cut into it, you want to see the juices coming out of it still.

00:34:28And if the thigh's not cooked, we'll be going home.

00:34:32That chicken is so tender.

00:34:34I'm so shocked.

00:34:35Like...

00:34:36Me too.

00:34:37Man, I think this is...this dish is outstanding.

00:34:44I wasn't actually expecting that.

00:34:46Like, seeing them in the kitchen, they were so frantic, they were so stressed.

00:34:51And I thought we were going to get that on the plate.

00:34:53But they absolutely nailed that.

00:34:55Like, my chicken, the pieces that I got was so tender and so flavoursome.

00:35:01There's a lot of different elements on this plate.

00:35:03And I feel like they really executed all of them.

00:35:06I think maybe with the potatoes, I wouldn't have cooked them in as much oil in the oven

00:35:11and maybe done like a duck fat.

00:35:13But otherwise, yeah, I feel like this is probably one of the best dishes that the girls have done.

00:35:18Is there anybody who feels it's neck and neck?

00:35:21I think everything was good.

00:35:23Just the girls, Lo and Lil did a little bit better.

00:35:27Yes, I can't believe I'm saying that.

00:35:28But I think I prefer the English version today than the Greek.

00:35:34Yeah, I feel like Lo and Lil had more flavour and like all the elements were more cooked to perfection than Anne and Marie.

00:35:44Well, we just tried two strong banquet dishes.

00:35:48But this cook-off is only halfway through.

00:35:51So keep in mind what you just tasted.

00:35:54Because at the end of the meal, you will be scoring the whole banquet out of ten.

00:36:01I'm looking forward to telling you what we think.

00:36:03We'll have to critique this a little bit later.

00:36:07Don't take your scoring lightly because your opinions are going to send one team home.

00:36:13If I was Anne-Marie right now and I knew I was slightly behind, I would channel everything into their dessert.

00:36:19Still to come.

00:36:22One team will be eliminated. Make sure it's not you.

00:36:26The Melbourne Greeks.

00:36:28Oh my God, that's beautiful.

00:36:30And the Logan besties.

00:36:32Risk it all to stay in the competition.

00:36:35Oh my God.

00:36:36They're going to have to move faster.

00:36:39We have bitten off way more than we can chew.

00:36:42This one's not working.

00:36:44We've seen a lot that that is the most stressful roof set.

00:36:46No, no, no. I need that.

00:36:47We're in trouble.

00:36:49Fingers.

00:37:00Anne-Marie, Lon and Lil.

00:37:03What a great start to the banquet.

00:37:06Now there was a lot of opinions around the table.

00:37:10But...

00:37:14Lon and Lil, you're just a little bit ahead of the minute.

00:37:18Did you just say ahead?

00:37:20What?

00:37:21I can't believe we just did that.

00:37:22I feel relieved.

00:37:24So Anne-Marie, it's now or never.

00:37:27You know, Mum and I are fighters.

00:37:28We don't just give up.

00:37:29We don't just crumble and fall to pieces.

00:37:31And we're going to get the job done.

00:37:34Absolutely, Marie.

00:37:35We're going to do it.

00:37:37You need to serve us an amazing banquet dessert

00:37:40if you want to stay in this competition.

00:37:43Teams, you have just one hour to finish and plate your dessert platters.

00:37:48Your time starts now.

00:37:51Let's go with these plates.

00:37:53You get that caramel on.

00:37:55Yes, it's an achievement to be slightly ahead.

00:37:57But again, slightly.

00:37:59We definitely don't feel safe.

00:38:01Our dessert tonight is a profiterole tower.

00:38:05Times three.

00:38:09Not just one.

00:38:10Lil, I've worked out we have about 140 profiteroles.

00:38:12Even if they're a little bit smaller to go around the tower.

00:38:15Yeah.

00:38:16During the main course, we got our shoo dough done in the oven and cooked

00:38:19so that we already know our profiteroles are too small.

00:38:22They're not supposed to be that tiny.

00:38:23It's okay.

00:38:24I don't even know if we're going to be able to fill them with cream.

00:38:26They're that small.

00:38:27I don't even know if they have an air pocket or a cavity to fill.

00:38:29But we cannot change it.

00:38:30We have no time.

00:38:32So I'm going to get the cream mixing into piping, guys, okay?

00:38:35I've got to move on to the filling.

00:38:36We want this really yummy raspberry lemon cream to offset the caramel.

00:38:40Lil and Lil, guys, they have stepped up so much.

00:38:44They really, really want to stay in this competition.

00:38:48I feel like they are taking a huge risk with the dessert option.

00:38:53Like doing the soup, having to fill each one individually.

00:38:58It's literally going to come down to the dessert tonight.

00:39:01Lil, Colin and Manu said we're just ahead of Anna Marie.

00:39:04I'm actually shocked.

00:39:05I thought they were going to say, you're just behind, like always.

00:39:08I know, I know.

00:39:09Me too, me too.

00:39:11The thing that worries us most about our dessert is that it is very ambitious.

00:39:14Yeah.

00:39:15It is a lot to get done in an hour.

00:39:17It is almost impossible.

00:39:18So we just have to push, push, push, push, push.

00:39:21No excuses.

00:39:22Just get it done.

00:39:24So I'm just checking the curd, mum, and the custard.

00:39:27For dessert, we are making ekmek kata ifi.

00:39:30It is a traditional Greek layered cake.

00:39:32Oh my God, guys.

00:39:33Anne and Marie, they're doing a super traditional dessert.

00:39:36It's basically a roasted kata ifi pastry.

00:39:40And then you add a custard in there.

00:39:42And then you top it with some whipped cream.

00:39:44Yeah.

00:39:45Sounds delicious.

00:39:46I must say, it's my favourite.

00:39:48It's great, Marie.

00:39:49You've done a good job.

00:39:51So traditionally in this, there is a vanilla custard.

00:39:53But I'm mixing a lemon curd into my custard to create a different texture and taste and flavour.

00:40:00I have already made my custard and curd.

00:40:02So the main thing I need to do right now is just combine these together so I've got my lemon curd custard.

00:40:08Are they okay?

00:40:09Hey, mum.

00:40:10This is not good, mum.

00:40:11Oh, shit.

00:40:13Okay, what's happened?

00:40:14It should have gone together earlier.

00:40:16My custard and my curd is not coming together.

00:40:19And I'm actually a bit concerned because it's never looked like this.

00:40:24Oh, shit.

00:40:25Come on.

00:40:26Oh, my goodness.

00:40:27Is that curdling?

00:40:28Yeah, I think it's curdling.

00:40:29Yeah, it's just not smooth.

00:40:30Oh, God.

00:40:31Okay.

00:40:32This could be devastating for Anna Marie.

00:40:34I don't know how much time you're going to have to be able to recreate that.

00:40:38If I can't get this custard and curd combined, I am literally going to be serving up Chantilly

00:40:43cream with a bit of kata ifi, and we're going home.

00:40:47Come on, Marie.

00:40:48Marie.

00:40:49I don't want to let my mumma down.

00:40:50I know she will always love me, but I never want her to feel disappointed in me.

00:40:54Aw.

00:40:55And I know she will now.

00:40:56Sweetheart.

00:40:57I'm going to help you, honey.

00:40:58I'm not leaving my girl in the lurch.

00:41:00Marie says, mum, mum, mum, I'm there.

00:41:02Yeah.

00:41:03I'm going to help you straight away, Marie.

00:41:04Yeah.

00:41:06I just want it smooth, mum.

00:41:08I can do that, sweetheart.

00:41:10I'm putting the lemon curd and the custard in the blender.

00:41:13Praying that it all gels together.

00:41:18Let's see.

00:41:19Take it out.

00:41:21Okay, is it smooth?

00:41:22Yes.

00:41:23Oh, thank Jesus.

00:41:24Yes.

00:41:25Oh, my God, that's beautiful.

00:41:26Oh, yes.

00:41:27Get it on.

00:41:28Mum, you did it.

00:41:29The custard and the curd has come together.

00:41:31Beautifully.

00:41:32It's exactly the way it's supposed to be.

00:41:35Oh.

00:41:36Love you.

00:41:37I love you too, darling.

00:41:3845 minutes to go.

00:41:40Come on.

00:41:46Beautiful, Lil.

00:41:47This is amazing.

00:41:48So nice.

00:41:49Nice and bright like us.

00:41:50I whipped my raspberry cream for the filling.

00:41:52So we both need to get on this piping ASAP because there's 140 shoe we have to pipe in.

00:41:56I don't think one of us is doing that in time.

00:41:59This is definitely the most ambitious dessert we are trying now, lol.

00:42:03100% it is.

00:42:05Woohoo.

00:42:06She broke out through the sand.

00:42:08We're feeling the cream.

00:42:09The cream's just jumping out the other side because literally there's no space in the middle.

00:42:13I feel like Lot and Lil, they have to rush.

00:42:16Oh, yeah.

00:42:17They have so much to do.

00:42:18I'm a bit nervous that we're not going to get these finished, Lil.

00:42:21I think that we have bitten off way more than we can chew.

00:42:24Mm-hmm.

00:42:25We could be going home.

00:42:26That is like another level of pressure.

00:42:29You're breathing.

00:42:30I feel like it's a little bit easier said than done, but yes, I'll try.

00:42:34For Lil and I, it's just been a constant battle, a constant fight.

00:42:37We've had to just keep fighting, keep fighting, keep fighting.

00:42:39So we just need to do this.

00:42:41We promised a croquembouche.

00:42:43We needed to deliver.

00:42:46I'm going to make my own kataifi from scratch.

00:42:48I'm going to be spinning.

00:42:50She's going to be spinning.

00:42:53That is incredible.

00:42:54I've never actually tasted homemade kataifi pastry from scratch.

00:42:59Just kidding.

00:43:00Wow.

00:43:01Yeah.

00:43:02I can't wait to try it.

00:43:03The kataifi is the base for the dessert.

00:43:05It's used in a lot of Middle Eastern dishes and European dishes.

00:43:08It's basically a filo, a very thin pastry.

00:43:10Most people buy it.

00:43:12Yeah, most people buy it.

00:43:13You know, it's not something you want to make.

00:43:15We decide to make it because that's what we do.

00:43:18Whiskey, what do you think?

00:43:20It's a lot of work.

00:43:21You know how thin you need to get it too?

00:43:23Yeah, it needs to be like hair.

00:43:25Don't they call it angel hair or something?

00:43:26Yeah, like angel hair.

00:43:27Yeah.

00:43:28I've actually...

00:43:29Oh my God.

00:43:30This kataifi is getting thicker, thicker and thicker.

00:43:32This is not what I want.

00:43:34The kataifi is going to be slightly thicker than a bought kataifi.

00:43:39But I'm hoping textually it still works.

00:43:42To actually spin your own kataifi is, you know...

00:43:45This technique takes a bit of skill.

00:43:48So I'm going to put that kataifi into the oven to give it a golden, crispy, beautiful crunch.

00:43:54But the thing is, if the kataifi is too thick, it's not going to be crispy.

00:43:59That's a big problem.

00:44:01Still to come...

00:44:02This is one of the most stressful cooks I've seen.

00:44:05Kitchen chaos...

00:44:07Oh my God.

00:44:09Quickly.

00:44:10You're killing me, Marie.

00:44:11In the race to plate their desserts...

00:44:14Oh my God, it looks like the Leaning Tower of Pisa.

00:44:19Who will tower above...

00:44:20No time for burns.

00:44:21Only time for building Cronkenbush.

00:44:23And who will ultimately fall...

00:44:26My heart's pounding out of my chest.

00:44:28I'm terrified.

00:44:29I am so sorry to say that you have been eliminated from my kitchen rules.

00:44:3720 minutes remaining, come on!

00:44:46It's a desert rain, my friend.

00:44:47And now I'm starting to worry a little bit because...

00:44:51I'm looking at Lola and Liam, and they've got those little shoes...

00:44:55Very small.

00:44:56...that I need to fill with the cream.

00:44:58How many you got left?

00:44:59I've got a few to do.

00:45:01Looking on the other side...

00:45:03Anne and Marie are doing egg mac kataifi.

00:45:06A custard, a curd and a pastry.

00:45:08How's it going, Marie?

00:45:10It actually looks really good.

00:45:11Wow, these are two really hard desserts.

00:45:14This is a huge challenge for these two teams.

00:45:17And as we know, one team's going home.

00:45:20I think all of these are done.

00:45:22We finally got all of the shoe piped.

00:45:25And now we have to assemble the profiterole tower.

00:45:27Lil, if we don't start assembling now, we probably won't get them on the plate.

00:45:32We might have been just ahead of Anne and Marie after the main course.

00:45:35But looking at them right now, I just think we're behind.

00:45:38Nicely done, Marie.

00:45:40But we can't give up now.

00:45:42We have to back ourselves, and we have backed ourselves this entire journey.

00:45:47We are here to stay, and we are not going home.

00:45:52I'm just starting to assemble the bottom ones on.

00:45:56The sugar is to glue the profiteroles onto each other.

00:46:01We want this to look like a tower.

00:46:04More caramel.

00:46:06It's not sticking.

00:46:07It's going okay, Lil.

00:46:08Look, see?

00:46:09Look at mine.

00:46:10You've just got to get the caramel on the bottom.

00:46:11Stick and hope for the best.

00:46:13Lil, stick and hope for the best.

00:46:15We're starting to assemble these croquembushes.

00:46:17The toffee is burning my hands.

00:46:20Unfortunately, the toffee is as hot as lava.

00:46:24You okay?

00:46:27And we're just burning ourselves.

00:46:29Oh, my God, look at that burn.

00:46:32No time for burns.

00:46:33Only time for building croquembush.

00:46:3915 minutes to go.

00:46:42They're going to have to move faster.

00:46:44This one's not working.

00:46:48It's burning me.

00:46:49It's not sticking.

00:46:50This is one of the most stressful cooks I've seen.

00:46:53I think so, too, to be honest with you.

00:46:55We've seen a lot, but that is the most stressful groups I have.

00:46:57Just let... No, no, no.

00:46:58I need that.

00:46:59Get the other one back on.

00:47:00That one's...

00:47:01Oh, what?

00:47:02That's not sticking.

00:47:03I know.

00:47:04I'll take my heart off if you succeed.

00:47:05But it's definitely not over yet.

00:47:06Well, at this stage, it's definitely not over.

00:47:07Okay, let's have a look at that.

00:47:08Let's do this.

00:47:09Let's do this.

00:47:10Let's do this.

00:47:11That took me forever to spin.

00:47:12Yeah, I think you did a good job though, Riri.

00:47:13It's crispy.

00:47:14It's done.

00:47:15I feel like gata iffy pastry.

00:47:16Usually when you buy it, it's like so thick.

00:47:17It seems to be a little bit thicker.

00:47:18So, it's a little bit thicker than a traditional gata iffy, but I'm thinking it's marginally

00:47:22larger.

00:47:23So, at this point, I'm assembling.

00:47:24I've got my beautiful gata iffy that's got that crunch element on the bottom.

00:47:29I'm spooning my beautiful lemon gata iffy.

00:47:30It's definitely not over.

00:47:31Okay, let's have a look at that gata iffy that took me forever to spin.

00:47:33Yeah, I think you did a good job though, Riri.

00:47:34It's crispy.

00:47:35It's done.

00:47:36I feel like gata iffy pastry.

00:47:37Usually when you buy it, it's like so thick.

00:47:38It seems to be a little bit thicker.

00:47:39I've got my beautiful gata iffy that's got that crunch element on the bottom.

00:47:42I'm spooning my beautiful lemon curd custard for my next layer.

00:47:47Yeah.

00:47:48Do you reckon that's enough creamery?

00:47:50And finally, that beautiful Chantilly cream is going as my final layer.

00:47:55Yeah, is that good?

00:47:56Yep.

00:47:57That's it, guys.

00:47:58Five minutes played up.

00:48:05Fingers.

00:48:06We're looking over to Lol and Lil.

00:48:08And we were almost done with our dessert and they were struggling to get those profiteroles

00:48:13on.

00:48:14Oh, we might come out on top after this.

00:48:15Mine's not looking as good.

00:48:17Just get it on.

00:48:18It's kind of dripping.

00:48:19I don't care.

00:48:20Oh my god, it looks like the Leaning Tower of Pisa.

00:48:23Oh my god.

00:48:26Looks okay.

00:48:27Looks okay.

00:48:28We are calling our profiterole tower the Leaning Tower of Lol and Lil.

00:48:33But it is always about how it tastes.

00:48:35I'm attempting some sugar around the outside.

00:48:40Hide it with the sponge sugar.

00:48:42Here we go.

00:48:43The last minute.

00:48:44One team will be eliminated.

00:48:46Make sure it's not you.

00:48:51What do you reckon?

00:48:52You can help, Mum.

00:48:53I just want to know what you want to do.

00:48:54Nah, we're just a bit of elevation.

00:48:55Bit of crunch.

00:48:56We are just finessing it with some praline, some coconuts and pistachios.

00:49:01This is the time that we can finesse and add some extra textures and crunch.

00:49:06Oh my god, this is hectic.

00:49:07Right, we're just doing cutesy flowersies.

00:49:10Ten.

00:49:11Nine.

00:49:12Eight.

00:49:13Seven.

00:49:14Six.

00:49:15Five.

00:49:16Four.

00:49:17Three.

00:49:18Two.

00:49:19One.

00:49:20...

00:49:21Four.

00:49:24Wow.

00:49:30Ralph Malcolm.

00:49:31We've worked it out, didn't we, at the end?

00:49:32Yep.

00:49:33And we did it together.

00:49:34We did.

00:49:35So, good on you, darling.

00:49:36I'm proud of you.

00:49:37I'm proud of you, too, darling.

00:49:38Looking down, I am so proud.

00:49:41I'm proud of you, Marie.

00:49:42We did it.

00:49:43That's home.

00:49:44It's home.

00:49:45Even the Pyrex.

00:49:48Leaning tower of crock and bush.

00:49:50Don't touch it.

00:49:51Can't touch it.

00:49:52After the main course, we were just a bit ahead of Anna Marie,

00:49:55but our profiteroles are way too small.

00:49:57Let's hope it tastes good.

00:49:58I did not try one.

00:50:01We're not even sure if it tastes right at this point.

00:50:05I really don't know where that leaves us.

00:50:08It could be anyone's game.

00:50:09Thank you, team's amazing effort.

00:50:11Take a break while we taste your food.

00:50:15Good job.

00:50:16Good job.

00:50:17We are hoping that this gets us through

00:50:21and saves us from an elimination tonight.

00:50:24We've put in our all to get here.

00:50:27I just don't want it to be the end.

00:50:35So here we are again at the banquet table

00:50:38and it's time to try some desserts

00:50:40because at the end of the meal,

00:50:42you will be scoring the whole banquet

00:50:45out of 10.

00:50:48And one team will be eliminated.

00:50:51Let's bring them up, please.

00:50:52Let's start with Anne Anne-Marie's

00:50:58Ekmek Katahifi.

00:51:11I'm really hoping that the judges can see

00:51:15how much effort that I've put into spinning that Katahifi.

00:51:18Even though it is slightly thicker

00:51:20than a bought Katahifi,

00:51:23I'm hoping it pays off for me

00:51:25and they can see that there's some technique there.

00:51:33It's the Katahifi at the bottom.

00:51:35All right, bon appétit.

00:51:57It's going to be flavors.

00:52:02I don't know about the base.

00:52:05The base is definitely very sort of chewy.

00:52:10I can't really cut through it.

00:52:13I can definitely taste grease on this plate.

00:52:16I really like the cream and the custard.

00:52:20When I saw Marie actually doing the Katahifi pastry

00:52:23from scratch, I nearly had a heart attack.

00:52:26I mean, wow.

00:52:29However, I feel that the Katahifi,

00:52:32it's like a little thick, usually it's like perfectly

00:52:36crisp on the bottom.

00:52:37But for them, like having to do it from scratch,

00:52:40I think, yeah, it's a great dessert.

00:52:43I really love the flavor of the curd and the cream.

00:52:46It's beautiful.

00:52:47Even though technically the base is wrong,

00:52:51I kind of like it.

00:52:53I think it's chewy.

00:52:54Overall, I really loved the taste of it.

00:52:56I think it all really worked together.

00:52:57I would say this is a step up from their main for me.

00:53:00Beautiful.

00:53:01And now it's time for...

00:53:05Lowell and Lil's Profiterole Tower.

00:53:09All right, shall we dig in?

00:53:11Let's do it.

00:53:12They're never going to get a job as an architect.

00:53:14It's like, you don't know.

00:53:15Help.

00:53:17We really wanted to impress everyone

00:53:19with our Profiterole Tower.

00:53:21But they didn't turn out the way we wanted.

00:53:23Our Profiteroles are too small.

00:53:25It was hard to fill them with cream.

00:53:27We could be going home.

00:53:28Yeah.

00:53:30All right, bon appétit.

00:53:45I actually don't mind this.

00:53:49Like, was it raspberry?

00:53:50That tastes good.

00:53:54Is it enough filling?

00:53:56What can I have filling in that one?

00:54:01We don't have any in that one.

00:54:09I can appreciate the effort that's gone into it,

00:54:12but I'm not sure about this one.

00:54:16I didn't get much filling in any of them.

00:54:17I just got filling in that one in particular.

00:54:21The cream was quite nice inside of it,

00:54:23but there just wasn't really enough to kind of get that, like,

00:54:26nice, creamy, flavourful taste that you get from a Profiterole.

00:54:30I think where it went wrong is that they made the Profiteroles too small,

00:54:36which then didn't allow them to put enough filling in,

00:54:39so you couldn't really get the full experience of a Profiterole.

00:54:42Because they missed that mark, it fell short.

00:54:47So, who's ahead in your books?

00:54:50I prefer Lohan Lil's main, but I prefer Annemarie's dessert slightly.

00:54:55It's neck and neck.

00:54:57And Lohan Lil, we're definitely ahead.

00:55:00I'd have to say Annemarie.

00:55:01Well, teams, we now have tried both banquet courses from these teams.

00:55:11We will reveal our critics and scores to the team soon.

00:55:17But first, you need to decide your scores.

00:55:22So think very carefully about how you're going to score.

00:55:28Because you will be having a say in what team is eliminated from the competition.

00:55:34And from what I can see, this is going to be very close.

00:55:37Absolutely.

00:55:40It's now time for the safe teams to score each banquet.

00:55:46Their total will be averaged to create a score out of 10.

00:55:51All right, first elimination cook-off, man.

00:55:54Knowing that we have a role to play in sending someone home today,

00:55:57it's quite a weight on the shoulders.

00:55:59However, it is a competition.

00:56:00So we'll start with Annemarie.

00:56:02We'll start with Annemarie.

00:56:05For their main's, they made a Greek feast.

00:56:07My lamb was a little bit dry.

00:56:09Yep.

00:56:09I think it was just a different portion size of the lamb.

00:56:13It was beautifully presented, lots of colour.

00:56:17However, I feel like they really fell short with the flavours.

00:56:20Dessert, we had an ekmek kataifi.

00:56:22I really appreciate them really taking their time to make the kataifi.

00:56:27However, I didn't think that it worked out for them, the base.

00:56:30I feel like the flavours were there.

00:56:33The layer of the flavours is beautiful.

00:56:35Cream, lemon curd, delicious dessert.

00:56:38Yeah, I agree.

00:56:39And then Lol and Lil, they had the Sunday roast.

00:56:45This is probably the best meal that I've had from these girls.

00:56:50The chicken was nice and tender.

00:56:52Everything was cooked to perfection.

00:56:54That was the highlight for tonight for me, I must say.

00:56:58Um, unfortunately though, for dessert, the profiterole tower let them down a little bit.

00:57:03Yeah, definitely.

00:57:04It was just a couple of technical errors there.

00:57:06But there was definitely some really good flavours there with the pastry and the cream.

00:57:11Scoring Annemarie out of 10.

00:57:14I'm thinking about an 8.

00:57:15The Greek feast was good.

00:57:16That dessert just, just elevated that.

00:57:19Okay, we'll lock in an 8.

00:57:21Lol and Lil.

00:57:22For me, I'm gonna have to go with a 7.

00:57:24Yeah.

00:57:24I was thinking a 7 as well.

00:57:26Yeah, both of them were really good tonight.

00:57:28So for Annemarie, I'm thinking kind of like a 7.

00:57:32What do you think?

00:57:33I would say 7 is good.

00:57:35And then Lol and Lil, I feel like the girls had much higher highs,

00:57:38but a little bit lower lows as well.

00:57:40So I think a 7 is fair.

00:57:41A 7 for Annemarie.

00:57:43Yeah, for sure.

00:57:43Lock in 7.

00:57:44Yeah.

00:57:44And now for Lol and Lil, I'd probably give them a 7.

00:57:47Alright, done.

00:57:48Let's start with Annemarie.

00:57:51It was overall quite an average for me.

00:57:54Maybe a 5 or a 6.

00:57:56Yeah, let's go with a 6.

00:57:57And Lol and Lil.

00:57:59I'm leaning towards for them to be a little bit ahead from Annemarie,

00:58:03so maybe a 7.

00:58:04Yeah, I would totally agree with that.

00:58:06I think Annemarie and Lol and Lil are neck and neck.

00:58:09Overall, I'm gonna give Annemarie and Lol and Lil a 7.

00:58:18This is it.

00:58:23Everything we have worked towards is all in this cook.

00:58:28Is it enough to save us?

00:58:30Or have we not done enough tonight and we're going home?

00:58:33My heart's pounding out of my chest.

00:58:36We are about to hear our critiques.

00:58:39I'm terrified.

00:58:40It means so much for us to be in this competition.

00:58:43I think we fought more than anyone to be here.

00:58:48We are about to hear our critiques.

00:58:58I'm terrified.

00:59:00We have so much more to show.

00:59:03This competition means so much to me.

00:59:06I have wanted this for 15 years.

00:59:09And if it ends tonight, it would be absolutely heartbreaking.

00:59:14Annemarie, Lol and Lil, we ask for each team to serve two courses of a banquet.

00:59:23We thank you both.

00:59:26Now it's time to let you know what we thought of your banquets.

00:59:31It's gonna be really sad to see one of these teams go.

00:59:34I honestly think they're dead even.

00:59:36I think at this point it's anyone's game.

00:59:38Annemarie, your main banquet was a Greek feast.

00:59:43Lamb shoulder with lemon potatoes, dolmades, Greek salads and tzatziki.

00:59:49I mean, you hear all of those titles and you definitely took us to Greece.

00:59:55It was a spectacle to look at.

00:59:57Beautiful colours bouncing off that board.

01:00:00Dolmades, delicious, especially when you dipped it in that tzatziki.

01:00:04The tzatziki is fresh.

01:00:06That cucumber, that mint, that garlic, everything's just delicious.

01:00:10The biggest problem of your dish, you were chopping this lamb in small pieces.

01:00:17So some were really soft and beautiful and tender and some others were a little tough.

01:00:23I would have left a lamb shoulder on the bone.

01:00:26So when you take it off, you've got that sticky membrane on the lamb.

01:00:30Ladies, there was a couple of mistakes that you should have been able to fix.

01:00:33Yes, thank you, thank you.

01:00:36Hearing about the shoulder has flattened me a little bit.

01:00:41I am feeling a little bit panicky, but I'm still hopeful.

01:00:46I'm really hopeful, Marie.

01:00:50Lauren and Lil, your banquet main was a Sunday roast.

01:00:54Roast chicken and veggies with Yorkshire pudding and gravy.

01:01:00It's hard to cook a whole chicken when you get the breast nice and juicy

01:01:04and the leg cooked very well at the same time.

01:01:08And you delivered on that.

01:01:10I could not believe how perfect the breast on that chicken were.

01:01:15It was luscious.

01:01:17It was moist.

01:01:18It was like glistening when you ate it.

01:01:21Potatoes crispy, the gravy pulled over all of the plate.

01:01:26It was warm.

01:01:27It was delicious.

01:01:28I really enjoyed it.

01:01:30It's one of those dishes where when you eat it, you smile.

01:01:35Or when you eat it and you make a noise,

01:01:37and you don't even know you're making a noise.

01:01:39That's what food's about for me.

01:01:41So, well done.

01:01:43Thank you, thank you so much.

01:01:45I get goosebumps from that.

01:01:46That's amazing.

01:01:47Manu, sauce.

01:01:48He commented on the sauce.

01:01:49I know, I know.

01:01:50That's such an achievement.

01:01:51That's like tick, tick, tick.

01:01:52Goals, tick.

01:01:53Manu, sauce, tick.

01:01:54Yep.

01:01:54Anne and Marie.

01:01:59For dessert, we tried your Ekmek kataifi.

01:02:04I loved the lemon curd, that lightness of the lemon,

01:02:07because you needed that acidity in there.

01:02:09It was very Moorish.

01:02:10It's one of those, I need to stop eating it,

01:02:13but I keep eating it until I feel sick.

01:02:15And that's a good thing.

01:02:16Now, your kataifi, they were a little too thick,

01:02:25and then they weren't crispy enough.

01:02:27Yeah.

01:02:27It was really hard to cut through it.

01:02:31Yeah.

01:02:32Marie.

01:02:32I put so much effort into that.

01:02:34Got that.

01:02:35That was a...

01:02:36Like, honestly, were the flavours there?

01:02:40I think so.

01:02:41We're hoping that we've done enough.

01:02:46Lol and Lil.

01:02:48For dessert, you gave us Profiterole Tower.

01:02:52Leaning Tower of...

01:02:53Leaning Tower of Lol and Lil.

01:02:57I paid money to watch the drama we had.

01:02:59It was like, like, show me your hands.

01:03:01There was no time to feel the burn.

01:03:04The amount of work that you put on the table today was crazy.

01:03:07Go big or go home, right?

01:03:08Why exactly?

01:03:10Talking about going bigger,

01:03:11I think you should have gone bigger on the truth.

01:03:14So the Profiteroles weren't perfect.

01:03:16Yes.

01:03:18The pastry was good.

01:03:19But some had cream, some didn't have cream.

01:03:22Okay.

01:03:23Because there was no space in it to put the filling.

01:03:26It was a very ambitious dessert.

01:03:29Boy.

01:03:30It was sort of a half-half for me.

01:03:33I definitely feel like the playing field has levelled out with Anne and Marie.

01:03:37We were really confident with our mate and we were just ahead.

01:03:41Our dessert, I think, has let us down a bit.

01:03:44I'm not sure at this point if we've done enough to save ourselves.

01:03:48Now for your scores.

01:03:50Anne-Marie, the guest teams have each scored you out of 10.

01:03:53And the average of their score was seven out of 10.

01:04:04Yeah.

01:04:05Come on, guys.

01:04:05I like that.

01:04:06Thank you, team.

01:04:06That was good.

01:04:07That was good.

01:04:08And now it's our turn.

01:04:10We will score the whole menu out of 10.

01:04:13For your banquet tonight, I score you a six.

01:04:23Anne and Marie, for your banquet tonight, I'll score you a six.

01:04:28That gives you a grand total score of 19 out of 30.

01:04:39Well done.

01:04:40We were hoping for a lot higher than 19.

01:04:43I was hoping for about 25, to be honest with you.

01:04:45But we're hoping that that's enough now.

01:04:47Lola and Lille, the guest teams are giving you an average score of seven out of 10 for your banquet.

01:04:56Same scores as Anne and Marie.

01:04:59Neck and neck.

01:05:00We have to get high scores from Manu and Colin, otherwise we're going home.

01:05:06Now it's Colin and I.

01:05:09For your banquet tonight, I'll score you a seven.

01:05:15That gives you a grand total score of 21 out of 30.

01:05:33That is the highest score and you will continue in My Kitchen Rules.

01:05:37Congratulations.

01:05:39Excellent!

01:05:43Well done.

01:05:50I'm so proud of us.

01:05:54It means so much to us to say in the competition that we almost thought we were going then after

01:05:59hearing the dessert.

01:06:00Yeah.

01:06:00So it means so much.

01:06:03We're so grateful.

01:06:04Yeah.

01:06:04We watched you girls from the start and all the advice we've given.

01:06:11You take it on.

01:06:12And that's what this competition's about.

01:06:15You get knocked down, you get back up.

01:06:17We're so proud of you too.

01:06:20You girls are awesome.

01:06:24Anne and Marie, I am so sorry to say, but you have been eliminated from My Kitchen Rules.

01:06:31How are you feeling ladies?

01:06:33Getting here is a real accomplishment for us.

01:06:36And it's great.

01:06:38It's been such an experience.

01:06:40I never thought I'd get here to be honest with you.

01:06:43I'm so proud of me.

01:06:45Thank you for doing this with me and helping me live it my dream.

01:06:53I would do anything for you, Mama.

01:06:56To an appointment.

01:06:57I'm so proud of you.

01:07:00Au revoir and good luck.

01:07:03Good job.

01:07:04Thank you, Tuck.

01:07:06Good job.

01:07:07We're big fans of Anne and Marie.

01:07:09They've been a big part of this journey so far that someone has to go at the end of the day.

01:07:15And unfortunately, it's Anne and Marie.

01:07:18I did not want to get eliminated, but we're going to go home with our heads.

01:07:22Head tight.

01:07:23Let's go, Mama.

01:07:24Bye.

01:07:27The fact that we've got chosen to do this.

01:07:31Yeah, yeah.

01:07:32Yeah.

01:07:32We're winners.

01:07:33We are winners.

01:07:40Mwah.

01:07:46Next time, just six teams remain.

01:07:50And after an advantage saw them sit out Kitchen HQ's first challenge.

01:07:56What'd you learn?

01:07:57Um, learn where, like, some of the stuff is.

01:08:01The top scorers from round two, Danielle and Marco, are cooking in Kitchen HQ for the first time.

01:08:09I'm really excited to cook today.

01:08:11But no one's prepared for what's to come.

01:08:14A plant-based dish.

01:08:16Holy.

01:08:17Oh, my God.

01:08:20And if that wasn't pressure enough, one team attempts the most infamous dish in MKR's history.

01:08:29Oh, my God.

01:08:30Oh, my God.

01:08:31It's like the death dish.

01:08:33It was great knowing you guys.

01:08:34See you later.

01:08:36At the tasting table, suspicions are raised.

01:08:40I think the flavours of this is really good.

01:08:42I've got a very good BS right now.

01:08:45Marie and Bailey are being so much nicer.

01:08:47But it's what comes next that sends the entire competition into a spin.

01:08:56Oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God.

01:08:59Oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh

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