My Kitchen Rules Season 15 Episode 15

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Transcript

00:00:01Previously...

00:00:02Welcome to the first elimination cook-off.

00:00:05That's a lot, ladies.

00:00:07Greek mum and daughter, Anna-Marie...

00:00:10...and besties, Loll and Lil...

00:00:13Come on!

00:00:14...found themselves in a battle of youth...

00:00:18We are the girls from Logan. We are fighters.

00:00:20Oh, my God, this is hectic.

00:00:22...versus experience.

00:00:24I've got to get this in the oven.

00:00:25We know that we can do this.

00:00:27But the underdogs prevailed.

00:00:30And we said goodbye...

00:00:32...to one of our favourites.

00:00:34Au revoir, and good luck.

00:00:37You've been doing this with me.

00:00:39I would do anything for you, Mama.

00:00:44Tonight...

00:00:46...just six teams remain.

00:00:49And after an advantage...

00:00:51...saw them sit out Kitchen HQ's first challenge.

00:00:55What did you learn?

00:00:56Um, learn where, like, some of the stuff is.

00:01:00The top scorers from round two...

00:01:02...Danielle and Marco...

00:01:04...are cooking in Kitchen HQ...

00:01:06...for the first time.

00:01:08I'm really excited to cook today.

00:01:09But no one's prepared for what's to come.

00:01:13A plant-based dish.

00:01:15Holy...

00:01:16Oh, my God.

00:01:18And if that wasn't pressure enough...

00:01:21...one team attempts the most infamous dish...

00:01:26...in MKR's history.

00:01:28Oh, my God.

00:01:29Oh, my God.

00:01:30It's like the death dish.

00:01:31It was great knowing you guys.

00:01:32See you later.

00:01:35At the tasting table, suspicions are raised.

00:01:39I think the flavours of this is really good.

00:01:41I've got a very good BS right now.

00:01:43Marine Bailey are being so much nicer.

00:01:48But it's what comes next...

00:01:50...that sends the entire competition...

00:01:52...into a spin.

00:01:54Oh, my God.

00:01:55Oh, my God.

00:01:56Oh, my God.

00:01:57Oh, my God.

00:01:58With

00:02:22...but there's a nice burn on it.

00:02:23I am so pumped that we get to finally cook in Kitchen HQ.

00:02:26We haven't cooked for quite a while.

00:02:28It'll be so fun to show everyone what we're made of.

00:02:31We have just survived the elimination round.

00:02:34It is exciting, exhausting, the whole thing.

00:02:38We've set the benchmark really high.

00:02:41We want to prove it to ourselves that we can do this,

00:02:43prove to our family that we can do this.

00:02:45I think that's what makes us a big powerhouse.

00:02:47I like that.

00:02:49Hello, hello.

00:02:59Hi.

00:03:00Hi.

00:03:01Bonsoir, and welcome back to Kitchen Headquarters.

00:03:04This is Woolworth's Something For Everyone Challenge.

00:03:09Tonight, another two teams will be sent to an elimination cook-off.

00:03:15Oh, great.

00:03:17So, hopefully, you guys are ready.

00:03:21It's absolutely crazy that Michael and I have made it this far.

00:03:24We just keep knocking people out of the competition,

00:03:27and we are still here.

00:03:28And I want to keep that momentum.

00:03:30You've all had the taste of what it's like to be cooking here.

00:03:34All except for you, Danielle and Michael.

00:03:37You're looking forward to putting your apron on and cooking today?

00:03:40Yeah.

00:03:41It's sad that we didn't get to cook,

00:03:42so I'm really excited to cook today.

00:03:43I think it's an advantage watching how everyone kind of works.

00:03:46What did you learn?

00:03:48Um, learn where, like, some of the stuff is.

00:03:51The French store.

00:03:55Well, you haven't experienced the pressures of this kitchen

00:04:01and working under the clock.

00:04:03Tonight, you'll be cooking in two rounds.

00:04:07Three teams in round one, cooking a main,

00:04:11and three teams in round two, preparing a dessert.

00:04:16I'm just itching to cook dessert, especially in Kitchen HQ.

00:04:20And if we get dessert, we've got it at the back.

00:04:22At the end of the day, the weakest dish from each round

00:04:27will go to an elimination cook-off.

00:04:30Okay, cooking teams.

00:04:34Main or dessert?

00:04:37Who's cooking which course?

00:04:39You get to decide amongst yourselves.

00:04:42We'll take main.

00:04:47What do you want?

00:04:49What do you want?

00:04:50What the hell?

00:04:52We'll get dessert.

00:04:54Dessert?

00:04:55We'll do dessert.

00:04:56We'll do dessert.

00:04:57We'll do dessert.

00:04:58Michael has taken the initiative here.

00:05:01Riley looks pissed.

00:05:03My desserts have been amazing,

00:05:05and everybody knows I love working on desserts.

00:05:08We're doing main.

00:05:09Main?

00:05:10Done.

00:05:11Cooking mains is just a whole stressful situation for me.

00:05:14Oh, God.

00:05:16Oops.

00:05:17Okay, so that means Michael and Riley, Mark and Tan,

00:05:21and Maria and Bailey, you are all on mains.

00:05:26Daniel and Marco, Lauren and Lil, and Justin and Will.

00:05:31Since you're on dessert, off you go.

00:05:33We'll see you later.

00:05:38Look, my mouth moves faster than my brain.

00:05:41Fine, we're doing mains, but from here on out,

00:05:44we need to work as a team.

00:05:46We just need to stick together in order for us

00:05:48not to be on the elimination cooker.

00:05:51Okay, cooking teams.

00:05:53You all have a fridge to pick.

00:05:57It's nothing you haven't done before.

00:06:01Except.

00:06:03This is Woolworth's

00:06:05Something for Everyone challenge.

00:06:07In each round, one team will be cooking a date night meal.

00:06:14Glamorous, decadent, and maybe even a little bit sexy.

00:06:19Ooh la la.

00:06:23One team will be cooking a dish using family favourite ingredients.

00:06:28The everyday proteins, vegetables and fruit

00:06:31that the majority of everyday Aussies choose to feed their families.

00:06:36Then, one team will be preparing

00:06:39a plant-based dish.

00:06:42Think fruit and veg, nuts and grains.

00:06:48I do not want plant-based for this cook-off.

00:06:52Who wants to go first?

00:06:53All I'm thinking about is how I want that fridge

00:06:55to be as far away from me as possible.

00:06:59We will.

00:07:00No.

00:07:01Oh.

00:07:03The team work is not team working right now.

00:07:06We're just not on the same page.

00:07:08Michael and Riley, you go first.

00:07:11Choose a fridge now, please.

00:07:14It makes me so nervous not knowing what we're going to cook.

00:07:19Open your fridge.

00:07:20Woo!

00:07:23Family favourites!

00:07:25Meat in there.

00:07:27It's alright.

00:07:29It could be worse.

00:07:30There's meat in there.

00:07:31I feel like there's a lot we can do with this.

00:07:34Thank God.

00:07:36Michael and Riley are safe.

00:07:41Who wants to go next?

00:07:42Woo!

00:07:44Mary and Bailey, which fridge are you most scared of?

00:07:47For us, the plant-based is definitely going to be the worst fridge to pick.

00:07:52The most important thing is, Maria, what?

00:07:56Keep it simple.

00:07:58Okay.

00:08:00I am really hoping Maria and Bailey get the date night fridge.

00:08:04So Mark and Tan get the plant-based fridge.

00:08:10Yes!

00:08:12Date night!

00:08:13Date night!

00:08:14Oh la la!

00:08:16Oh la la!

00:08:18Oh la la!

00:08:21Oh god dammit.

00:08:23We've got a plant-based fridge.

00:08:27Date night theme sounds very fun.

00:08:29You can make something very sexy, very elegant, or maybe something even a little bit aphrodisiac-like.

00:08:35Yes.

00:08:37Mark and Tan, you've been left with the plant-based fridge.

00:08:43We definitely do have the most challenging fridge.

00:08:47Making something plant-based is not easy, so we're definitely limited on what we can produce here.

00:08:52But, you know, this is something that we can really shock everyone and show our capabilities.

00:08:56Alright teams, at the end of this main course round, two teams will be safe and one will be facing an elimination cook-off.

00:09:05This could finally be Mark and Tan's downfall.

00:09:09Cooking teams, once again you will get to taste and critique each other's dishes.

00:09:14The Woolworths storeroom is stocked with beautiful, fresh spring produce and everything else you need.

00:09:30You've got 90 minutes, put your aprons on.

00:09:35Okay.

00:09:39Let's go, thank you.

00:09:41Alright, what are we making? Date night.

00:09:43Family favourites, I'm thinking something hearty and big, like pasta.

00:09:47Maybe we should do a gnocchi.

00:09:48We'll do a gnocchi.

00:09:49We need some meat in it.

00:09:50I'm thinking bacon.

00:09:52Can't wait, huh? Plant-based.

00:09:53Yep.

00:09:54So I'm thinking of cauliflower steak with a nice red pepper sauce.

00:09:58I usually cook risotto.

00:10:00Oh, risotto's a good idea.

00:10:02It's a date night, right?

00:10:03Date night.

00:10:04Alright.

00:10:06Alright teams.

00:10:11Your time starts now.

00:10:14Woo!

00:10:16That's good, guys.

00:10:18Come on guys!

00:10:19Woo!

00:10:20Woo!

00:10:21Woo!

00:10:22Woo!

00:10:28My mind is absolutely racing.

00:10:31Rise, rise, rise, rise.

00:10:33In Kitchen HQ, you don't have time to lose.

00:10:37Chili oil.

00:10:39There's lots of good, nice produce in there.

00:10:42So, really got to do them justice.

00:10:45Oh my god, this is heavy.

00:10:49For Maine, we are cooking gnocchi, bacon, pea and parmesan.

00:10:53We've decided not to cook a dish that's all about the meat.

00:10:57I guess it's a bit of a bold move for the meat master,

00:11:00but I feel like when I said Maine, I could have made a mistake.

00:11:04I think I'm just going to bow our knee and let Riley take control.

00:11:10Got to peel this out.

00:11:12We've come up with this dish because we want a dish that the whole family can enjoy

00:11:16and everyone can afford.

00:11:17We need to get that water boiling ASAP.

00:11:20We need to make sure the potatoes are cooked and we need to do it fast.

00:11:23The goal through Kitchen HQ is not to be in the elimination cook-off,

00:11:28but it's also a chance to show a lot of technique today to make something delicious

00:11:33and to make something really stand out.

00:11:35Put them in?

00:11:36Yep.

00:11:38OK, you're not doing it one at a time, are you?

00:11:41Surely not, babe?

00:11:42No, there's many here.

00:11:44I think in Kitchen HQ, we are definitely the perfect pair.

00:11:47We've got one super-speed, manic person in the kitchen

00:11:51and one really chilled out, relaxed.

00:11:54And then together, it's the perfect pair.

00:11:56Yeah.

00:11:57Yeah.

00:11:58We've got to treat the food with love and the food will taste like love.

00:12:02We're cooking for a family here.

00:12:03OK.

00:12:07More?

00:12:08Probably this much more.

00:12:09More?

00:12:10Yep.

00:12:11You need a bit of veggies in your life, don't you?

00:12:12Yep.

00:12:13For mains, we're making cauliflower steak on roasted cascum sauce

00:12:17with a crispy salt and pepper tofu.

00:12:20Cooking plant-based stuff is hard because it kind of lack in flavour

00:12:24with no butter and all that.

00:12:26But I think you've just really got to cook with the right ingredients.

00:12:29So we're just using vegetable stock just to get a bit of flavour in

00:12:32so it cooks a little bit.

00:12:34They've got to make sure they bring a lot of seasoning, a lot of flavour.

00:12:38Those cauliflower steaks have got to be seasoned well

00:12:40because cauliflower is super bland.

00:12:41And I'm putting onions, shallots, putting herbs in there,

00:12:45a few capsicums, garlic.

00:12:47We don't want to serve anything bland, do we?

00:12:48No, that's all right.

00:12:50We're going to make sure that we come with our A-game

00:12:52and deliver and be the ones to avoid elimination.

00:12:55You know, we're not just going to make the best plant-based dish.

00:12:59We want to be bringing out the best dishes, full stop.

00:13:02If you can get these in for the next five minutes, we'll be perfect.

00:13:04Done.

00:13:12All right, so I'm going to start cleaning the prawns.

00:13:14You're going to start working on the stove.

00:13:16Yep.

00:13:18For tonight, date night, we're going to be making a prawn and lemon risotto.

00:13:23Risotto for a date night, it's a lot of effort that goes into it

00:13:27and you can really show your appreciation for somebody.

00:13:29Mm-hmm.

00:13:30We're going to pack it with flavour.

00:13:32It's beautiful. It's elegant.

00:13:34I feel like risotto is so romantic.

00:13:37If our partners could whip up something like this,

00:13:40oh, my God, take us away.

00:13:42Marry me.

00:13:44Everyone that's done a risotto in my kitchen rules has never done good

00:13:48and it's also risky because you have to be basically at the pot for the whole time.

00:13:52They might have enough time to do it, but it will be very, very close.

00:13:54It will be right down to the wire.

00:13:55I've got veal, tessera, egg c, zeka tessera.

00:14:02You keeping all the shells?

00:14:05Yes, we're going to make a bisque.

00:14:07You know risotto has never done well in this competition.

00:14:10Hopefully, we can be the first.

00:14:12Cooking risotto is like the death dish.

00:14:16We definitely want to be the ones that turn this around

00:14:20and make this the best dish that we've ever served to culinary menu.

00:14:23It was great knowing you guys.

00:14:26Thanks, Colin.

00:14:28I feel like for tonight, the biggest challenge for us is to cook the risotto perfectly.

00:14:34Having a mushy risotto would be the most embarrassing thing to serve up to our judges.

00:14:40But also, like, you don't want an undercooked rice.

00:14:42We have to start the risotto tonight at 30 minutes.

00:14:47If we do anything less than that, we are risking no risotto on the plate.

00:14:52I'm about to pour all the heads in the hot oil.

00:14:56Whoa, Maria.

00:14:57This is our base for the risotto.

00:15:00We're going to make a beautiful prawn bisque and we really want to caramelise the shells.

00:15:06It's full of flavour.

00:15:08Oh, I cannot wait for that.

00:15:10Hey, Bailey, do you guys reckon it's risky doing a risotto in the time?

00:15:13Absolutely, but you know us.

00:15:16Have to make it complicated.

00:15:17Good man, good luck.

00:15:23Half an hour has gone, one hour left on the clock.

00:15:26Let's go!

00:15:34Michael, I just need you to take those and strain them, please.

00:15:37What are we going to do?

00:15:38Oh, I've got to get the colander off.

00:15:40Okay, we need a kilo in here.

00:15:43Today...

00:15:44Michael and Riley are making gnocchi with bacon, pea and parmesan.

00:15:49Yeah, a bit more.

00:15:51Gnocchi, it's a great way of showcasing a potato.

00:15:55Classic flavours.

00:15:57Holy moly, this is boiling.

00:15:59But, I think Riley wanted to do dessert.

00:16:01I think that was the big thing.

00:16:03And when she gets stressed, she gets stressed.

00:16:06Yeah.

00:16:08I need to find the perfect balance of potato to flour

00:16:10because the more flour you use, the doughier it gets.

00:16:15So, the challenge with gnocchi is trying to find,

00:16:18trying to use as little flour as possible.

00:16:21So, do you reckon that's about right?

00:16:22Like, I'm actually really stressed, so I need you to help me.

00:16:24Yeah.

00:16:26I will be in charge of making the gnocchi.

00:16:28Michael's in charge of cooking the sauce,

00:16:30but cooking mains, obviously I'm out of my comfort zone.

00:16:34Okay, maybe you should get the bacon and the garlic cooking.

00:16:37Oh, where's the garlic?

00:16:39Then, I'm also trying to micromanage Michael.

00:16:43Can we get the garlic and everything sauteing, babe?

00:16:46I just need you to do something apart from just standing there.

00:16:49If you are in the elimination cook-off,

00:16:51who would you want to go against?

00:16:53I think I'd like to go against Michael and Riley.

00:16:55I think I'd agree with that, Michael and Riley.

00:16:57I think they are more chaotic.

00:16:59I'm really worried we're not going to have enough time, Michael.

00:17:02I'm cooking the bacon.

00:17:04Michael needs to go faster if we want to stay in this competition.

00:17:06The bacon is cooking, Riley.

00:17:09When Riley gets stressed, she can go to shutdown mode.

00:17:13But I just want to remind her, this is what cooking is all about.

00:17:17You know, relax a little bit.

00:17:19We're on the right track.

00:17:21Michael, how do you master bacon?

00:17:23The bacon.

00:17:24So, firstly, you want to have a nice, beautiful golden crust.

00:17:31We're going to hopefully bring some nice, crunchy texture to the dish with the bacon.

00:17:35Is the bacon cooking? All I can hear is you talking.

00:17:37You know what's funny? Like, they call themselves the perfect pair.

00:17:41They cannot work together in the kitchen.

00:17:44You know what we need to do, Riley? We need to have fun.

00:17:47Yeah, well, I'm not going to be having much fun if we don't plate up anything.

00:17:50I just wish you would listen to me.

00:17:52I just wish you would listen to me.

00:17:54I just need you to have faith in me and this bacon.

00:17:57Because we're not going into the elimination cook-off.

00:17:58If we went to elimination at this stage of the competition, I don't think I could handle that.

00:18:07Coming up.

00:18:09Let's go, let's go, let's go.

00:18:11Is that good?

00:18:12Can you smell that, Riley?

00:18:13Smells like victory.

00:18:15The kitchen HQ pressure takes its toll.

00:18:19Looks like a disaster over there.

00:18:21Oh, my God.

00:18:23Some will soar.

00:18:25The sauce? Beautiful.

00:18:26It's fine dining.

00:18:28We want to blow everyone away any time we serve a dish.

00:18:31But who will crash and burn?

00:18:34You have to have the technique.

00:18:36So, no technique here.

00:18:40Mate, I've got a very good BS right now.

00:18:43Sir?

00:18:44I'm not buying it.

00:18:45We have three teams, three fridges, three very different styles of main dish.

00:19:01Maria and Bailey got the date night fridge.

00:19:04They're doing risotto.

00:19:06I'm going to start blending the bisque.

00:19:08This is a great dish for date night.

00:19:11Like prawns, risotto, if they get the beautiful stock out of their heads, that could be a standout dish.

00:19:18But risotto is one of those dishes that has never been a success in my kitchen rules.

00:19:23Mark and Tan, plant-based fridge. They're doing cauliflower steak.

00:19:29Are you sure that's cooking?

00:19:31No meat, no dairy, no egg.

00:19:34That is a challenge.

00:19:36But if they pull it off, I think they're quite confident cooks.

00:19:40And I think they're going to give us some great flavors, actually.

00:19:42Michael and Riley picked a family-favorite fridge.

00:19:46They're doing gnocchi with bacon, pea and parmesan.

00:19:50I don't think they've started the day right.

00:19:52They don't seem to be communicating well.

00:19:55Is this the only crusher we have?

00:19:57Why do you need that?

00:19:58To crush the peas.

00:19:59Just use the back of a spoon.

00:20:01So, we've got three teams with three different fridges.

00:20:04And the weakest will go through the elimination of the broth.

00:20:10Fire.

00:20:13Team, 30 minutes remaining. Are you happy with everything?

00:20:19Okay, can you give me an update on what's happening?

00:20:23We have half an hour left to cook, and that includes plating.

00:20:26And we don't actually have anything near ready.

00:20:29I'm crushing the peas.

00:20:31If we don't get on the same page soon, then we've got a one-way ticket to the elimination cook-off.

00:20:36The gnocchi doesn't take long to cook.

00:20:38But there's a lot of them, and we can't put them all at once.

00:20:42Because they'll stick together.

00:20:44Yeah.

00:20:45Do you understand what I'm stressed about?

00:20:46Is that this gnocchi is going to take, like, there's a lot-

00:20:48Let me start cooking it now.

00:20:50No, because I'm saying it can't sit.

00:20:52Because if it sits, it's going to stick together.

00:20:53It needs to go straight into the sauce.

00:20:55Hey guys, how are we?

00:20:56Good.

00:20:58Okay, talk me through your dish.

00:21:00So we've got the potato.

00:21:01Into this we put the flour and put the egg.

00:21:03You flavour it.

00:21:04Yep.

00:21:06Actually, no.

00:21:07I didn't put any egg in this.

00:21:08So...

00:21:09Huh.

00:21:11Is this the way you normally do it?

00:21:13I used to use egg, but we did a little cooking course with this old Italian grandmother.

00:21:20She just said, use as little flour as possible.

00:21:22Egg is normally used for the binding agent, but this is how we were taught to do it when we were in Florence at a cooking class.

00:21:31It's just flour and potato.

00:21:33It's definitely a risky thing to do, but the gnocchi is an element in our dish that shows technique, skill, it elevates our dish, it makes it a competition-worthy dish.

00:21:46If you pull this off, I kudos to you, fair play.

00:21:50Alright, I'm going to get out of your hair.

00:21:52See you later.

00:21:56Okay, can you test these ones?

00:21:58Yep.

00:21:59Over there.

00:22:00We need to start getting some gnocchi cooked, because we don't know how it's going to turn out.

00:22:04Start putting the gnocchi in, put the lid on, and then when it starts to raise, drain it out with this.

00:22:09We need to get it in there, see if it's actually going to work.

00:22:14Normally when they float, that means they're cooked.

00:22:17Don't run now, let's go, let's go, let's go!

00:22:21I've just added some more extra virgin olive oil.

00:22:24Yep.

00:22:25To get that nice caramelisation going.

00:22:27Our capsicum sauce has wow factor.

00:22:29Garlic, basil, lots of chillies in there.

00:22:32It also has a nice acidity kick to it.

00:22:35I'm going to start heating up this oil, so we can get ready to fry the tofu.

00:22:38Yep, cool.

00:22:40Salt and pepper tofu, you really see it in Asian and Chinese cuisine.

00:22:44We love it.

00:22:45Just get these tofu's out, don't cut anything, I'll cut it.

00:22:48We're going to be putting it in batter with salt and pepper.

00:22:50Tofu itself doesn't really have too much flavour, so it needs a lot of seasoning.

00:22:54And then we're going to fry it until crispy.

00:22:57Hopefully everyone gets three to four tofu's.

00:23:00I'm expecting lots of flavour, lots of tastiness in there.

00:23:04We're going to get moving then, because we've got to still fry the cauliflower.

00:23:08Yeah, yeah, yeah.

00:23:10Today we don't want to just avoid elimination, we want to absolutely blow everyone away.

00:23:14They're looking good underneath.

00:23:16I'm happy, I'm happy.

00:23:18Good, good, good.

00:23:19That's good.

00:23:20Keep it up, bro.

00:23:21And hey, if we beat Michael, even better.

00:23:26We have like 27 minutes left on the clock.

00:23:29And Maria and Bailey have still not got their risotto in.

00:23:32Alright Bailey, I'm going to start with the rice.

00:23:34Is that going to be enough time to cook the risotto, you reckon?

00:23:36They're going to be cutting it close.

00:23:38This risotto needs to be just perfect.

00:23:44We cannot risk to go down to an elimination cook-off.

00:23:49We are running a little bit behind right now, so I think there is definitely a risk that it's a little bit undercooked.

00:23:56I just have to keep going.

00:23:58You know what's going to give of mommy to this risotto is the bisque.

00:24:01Stock is the number one flavour bomb for the risotto.

00:24:07I'm going to start incorporating some of that now, so I'll do half bisque and half lemon stock.

00:24:14Alright.

00:24:16In Kitchen HQ, time is your worst enemy.

00:24:20Risotto really needs patience.

00:24:23And I guess I have some of them.

00:24:26Bailey and Maria literally need to be watching and stirring that risotto the whole time.

00:24:30Otherwise it can burn.

00:24:31Otherwise bits will get stuck together and it won't properly absorb all the stock flavours.

00:24:37They've set themselves up a big task. There's no set and forget.

00:24:43A risotto is always going to be down to the wire, isn't it?

00:24:47The one I'm most worried about is Michael and Ronnie.

00:24:54Gnocchi's starting to float, Riley.

00:24:55I want my gnocchi to hold shape, have bite to it, but overall be fairly fluffy.

00:25:02So delicate.

00:25:05It's not good.

00:25:07It's falling apart, it's not holding, it's not holding.

00:25:11Looks like a disaster with Michael and Riley over there.

00:25:13Oh my god.

00:25:15Oh my god.

00:25:17It's not gnocchi, it's just potato.

00:25:20I don't think there's enough flour in them.

00:25:23They didn't put any egg in.

00:25:25Oh there's no egg in.

00:25:26Then I told them not to do it.

00:25:27What?

00:25:28What?

00:25:29Oh my god.

00:25:30What?

00:25:31What?

00:25:32I think I'm getting emotional just because there's just so much stress.

00:25:36I think Riley's crying.

00:25:37She might just be overwhelmed.

00:25:38There's no solid gnocchi's at all and we have no time to remake it.

00:25:42It's fine, it's fine, it's fine, okay?

00:25:43It's fine.

00:25:44We're going into elimination cook-off.

00:25:45I know it.

00:25:46I know it.

00:26:07It's fine.

00:26:08It's fine.

00:26:09It's fine.

00:26:10It's fine.

00:26:11It's fine.

00:26:12It's fine.

00:26:14Oh my god.

00:26:16Michael and Riley's gnocchi looks like a disaster.

00:26:24Yeah, that's just potato.

00:26:27Our worst nightmare has literally come true.

00:26:30There's no solid gnocchi's at all.

00:26:33It's literally just mashed potato.

00:26:36This is a fail and we don't have enough time to make another dough.

00:26:41You need to hurry up, babe.

00:26:43I'm putting the cream in, Riley.

00:26:46The stress has definitely entered the field of gnocchi.

00:26:5110 minutes left.

00:26:53Don't look now.

00:26:54Let's go, let's go, let's go.

00:26:58Feeling good, Tan?

00:26:59Feeling great.

00:27:00Yeah, buddy.

00:27:01With the cauliflower steaks, I'm actually really happy.

00:27:04They've got that nice sort of char look.

00:27:07Sauce on point with the red capsicum.

00:27:09Tasting good.

00:27:10But the tofu is definitely lacking flavour.

00:27:14Needs some seasoning.

00:27:15I'm hoping that the last minute sawn pepper is going to save it.

00:27:25Risotto is done.

00:27:27I just need to try.

00:27:29This is the time for this risotto to shine.

00:27:31I just hope that it's cooked perfectly.

00:27:33Perfectly.

00:27:37Is that good?

00:27:38You happy?

00:27:39It's good.

00:27:40What up, Maria and Bailey?

00:27:41We've got this risotto on time and it actually tastes great.

00:27:45Yes, Maria and Bailey!

00:27:46They're looking comfortable, they're looking good.

00:27:49We still need to cook the prawns, but we only need a couple of minutes for that.

00:27:53That's what's on.

00:27:56Wide minutes!

00:27:57Go, go, go!

00:27:58Come on!

00:28:02Weiling?

00:28:03Yeah.

00:28:04Okay, start cooking the gnocchi.

00:28:05This kitchen is mayhem.

00:28:08We're trying to plate, we're still cooking gnocchi to go on the plate.

00:28:12And I'm making them bigger.

00:28:14Okay.

00:28:15We're just frantically trying to get something plated

00:28:18that's edible just so we don't go

00:28:19in the elimination cook-off.

00:28:22You straighten that out and put them in straight away.

00:28:24Yeah, that's what I'm doing.

00:28:25The gnocchi let us down, but hopefully

00:28:28there's enough flavor in the sauce

00:28:29to get us out of the elimination cook-off.

00:28:33They're all done, 10.

00:28:34All right, get them out so we can just quickly

00:28:36start plating it, all right?

00:28:37If we did go into elimination,

00:28:40Mike would never let us live it down.

00:28:42We've got to make sure that doesn't happen

00:28:44and seeing Riley's face.

00:28:48We're feeling pretty safe.

00:28:51One minute, let's go, go, go, go, go, go.

00:28:55Oh, you've got out the basil, ready?

00:28:57Yeah, ready?

00:28:57Start pulling the prawns.

00:29:03Holy Shizen, oh my God.

00:29:06Oh, this looks so bad.

00:29:10Oh my God.

00:29:12Uh-oh.

00:29:1310, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:29:21Time's up.

00:29:23Time's up.

00:29:24We'll go away from your banshees.

00:29:26We've just made mashed potato and a creamy cheese sauce.

00:29:42We've shown no skill, it has a terrible texture.

00:29:46I don't think we've ever played something so ugly before.

00:29:49Oh, I'm happy.

00:29:50Super happy with everything.

00:29:52And do you know what?

00:29:53This with the steak, oh, magic mark.

00:29:56James, you worked really hard.

00:29:58That's what we love to see.

00:29:58Now join us at the table while we taste your dishes.

00:30:01Going up to the tasting table, I'm hoping that everyone can understand that we've only got limited ingredients with plant-based.

00:30:19If we can know that these teams should be worried.

00:30:28Three teams really going for it.

00:30:32Let's hope you pull these dishes together.

00:30:36Let's start with Marie and Bailey's Prawn and Lemon Risotto.

00:30:44OK, bon appétit.

00:31:08It looks so beautiful.

00:31:11I think the flavors are spectacular.

00:31:13Michael and Riley, do we feel a lot of love in this dish?

00:31:21I definitely do.

00:31:22The risotto is really strong with the prawn and lemon flavor, definitely.

00:31:27If I was served this for date night, I feel like I'd be absolutely blown away.

00:31:31It's fine dining.

00:31:32Super happy with this dish.

00:31:34I think I can really taste the prawn in there, which is awesome.

00:31:37I don't think it's better than mine, but it's a very good dish, yeah.

00:31:42Look at that little smile.

00:31:44Let's move on to Mark and Tan's.

00:31:50Cauliflower steak on capsicum sauce with salt and pepper tofu.

00:31:59Mark and Tan's dish looks like it may not have much flavor.

00:32:08I didn't know what those big square things in the corner were.

00:32:12I didn't know what those big square things in the corner were.

00:32:20Michael, are you coming?

00:32:45Michael, are you converted to the plant-based diet?

00:32:54Nah.

00:32:56The sauce?

00:32:59Beautiful.

00:33:00But these tofu, the texture for me was just a bit hard to deal with.

00:33:07The salt and pepper tofu cubes were awful.

00:33:13These were just very hard to eat.

00:33:18The cauliflower steak, it's cooked well.

00:33:21I feel though, with vegetables, you have to have the technique to really showcase the vegetable.

00:33:30Oh, so no technique here.

00:33:32It just needed something extra, I feel.

00:33:34I'm actually a bit surprised about that.

00:33:36Yeah, but hey, it's all about the judges' critique.

00:33:39That's all that matters.

00:33:41And now finally, Michael and Riley's gnocchi with bacon, pea and parmesan.

00:33:55Wow, that looks really bad.

00:34:02I feel so nervous I could be sick.

00:34:06We've just spent the last 90 minutes cooking our hearts out.

00:34:12But if this dish sends us into the elimination cook-off, it's just going to be just horrible.

00:34:19Nice.

00:34:20You are so nervous.

00:34:21I feel so nervous.

00:34:22Just wanna be.

00:34:23I feel so nervous.

00:34:24We're fortunately with you.

00:34:25I feel very bad.

00:34:26How do you feel?

00:34:27The fish.

00:34:28I feel like I'm just gonna be really sickened.

00:34:29This is definitely not gnocchi.

00:34:49It just looks like a disaster on this plate.

00:34:51But the sauce definitely has some flavor.

00:34:55Unfortunately, guys, the gnocchi hasn't worked.

00:34:59It's more like mashed potatoes.

00:35:01Still, it's really tasty, but it's just no gnocchi.

00:35:07But we have a beautiful sauce.

00:35:10It's really nice.

00:35:11It's creamy.

00:35:12There's so much flavor from the bacon, the peas, the parmesan.

00:35:15Wow.

00:35:16Marie and Bailey are being so much nicer to Michael and Riley.

00:35:22I think the flavors of this is really good.

00:35:23It was beautiful and creamy.

00:35:25This is exactly something that you'd expect to have at home with your family.

00:35:29Mate, I've got a very good BS radar.

00:35:34This was the best dish if it was mashed potato.

00:35:38That's all I can say about their dish.

00:35:41Flavors were all kind of there, but I think ours has more technique and flavor.

00:35:46I think it's more embarrassing than anything else.

00:35:50Like, we're more than capable of winning this and taking it home.

00:35:55I think the flavors are definitely there.

00:35:57Um, the gnocchi just, yeah, wasn't...

00:35:59Didn't work.

00:36:01Mark.

00:36:02I'm disappointed.

00:36:04I'm disappointed.

00:36:05Sue?

00:36:06Oh, baby.

00:36:07What's that?

00:36:08It was still better than the vegan dish.

00:36:10Oh.

00:36:11I know.

00:36:12I just don't want Mark and Tan to go.

00:36:14That's why I'm crying.

00:36:15Our gnocchi may not be cooked perfectly, but I know we have flavor there that does somewhat

00:36:24give me some hope.

00:36:29Teams, this was a demanding challenge.

00:36:31Why don't you all take a break, while Colleen and I work out which team will be in the elimination cook-off.

00:36:45Coming up, one team's fate is in the judges' hands.

00:36:50We want to stay in this competition.

00:36:52And still to come...

00:36:54Dessert teams are off, let's go!

00:36:56A shock decision...

00:36:58Fires up the competition.

00:37:02We have to come out on top.

00:37:04This is crazy. Honestly, this cook just got way better.

00:37:16Michael and Riley, Mark and Tan, Maria and Bailey.

00:37:22Which team will face off in the elimination cook-off?

00:37:26We have fought so hard to be here. We're getting to the pointy end of the competition.

00:37:32It's just an arm's reach and to lose it now would just be so disappointing.

00:37:39Maria and Bailey, you had the Dead Night Fridge.

00:37:43You cooked prawn and lemon risotto.

00:37:45Your risotto was absolutely delicious.

00:37:53The flavours were strong.

00:37:56Beautiful prawns.

00:37:58The addition of the prawn stock was a great idea.

00:38:01This is a great dish for date night.

00:38:02I'm glad you made the stock from the heads and the prawns because it gives you that beautiful prawn liquid to use.

00:38:13And the prawns were cooked beautiful and sweet.

00:38:18I knew that our risotto was not going to be a death dish for us tonight.

00:38:23I think that we've done enough to keep us off the elimination cook-off.

00:38:28Mark and Tan, you chose the plant-based fridge.

00:38:33And you cooked cauliflower steak on capsicum sauce with salt and pepper tofu.

00:38:42You ended up cooking the cauliflower quite nicely.

00:38:46Didn't have much to offer flavour-wise.

00:38:49Thank God for the capsicum sauce.

00:38:51Again, the capsicum sauce, I would have had some more kind of herbs and spices in there just to really punch with some flavours.

00:38:59The tofu, it needs to be crispier.

00:39:03A bit more salt and pepper in there.

00:39:04So that was a bit of a letdown.

00:39:06If you had used a bit of Sichuan pepper, that would have made a huge difference.

00:39:13After hearing the critiques of Mark and Tan's dish,

00:39:16didn't really sound like that was a huge crowd pleaser.

00:39:20So maybe we are still in this competition.

00:39:24Michael O'Reilly, you had the fridge of family favourites.

00:39:29And you gave us gnocchi with bacon, pea and parmesan.

00:39:36The gnocchi had no texture.

00:39:39Is the cream sauce the ideal thing for a very soft gnocchi?

00:39:43I don't think so.

00:39:44The bacon, yeah, I expected a little bit more than just bacon.

00:39:50It's sort of, it's...

00:39:52Like, it's hard for me to tell you, but I've got to tell you, the gnocchi had no texture.

00:39:57It broke up in the water.

00:39:59It actually turned into sort of a mashed potato.

00:40:01There's something wrong in the recipe.

00:40:05I'm feeling like I've let the team down.

00:40:07Anu and I agreed.

00:40:08The team that cooked the weakest dish, and the first team into the elimination cook-off, is Michael and Riley.

00:40:20Michael and Riley.

00:40:24It's not shocking.

00:40:26It still doesn't make it easier here.

00:40:29We want to stay in this competition.

00:40:30As Michael always said he'll outcook us any time.

00:40:36Well, we just got in the hardest fridge and we outcooked it.

00:40:40The meat master could be out of the competition.

00:40:43The dessert teams are up next and we're going to find out who you're facing in the elimination cook-off.

00:40:56Dessert teams, come down.

00:40:57Dessert teams are up. Let's go.

00:41:11This is Woolworth's Something for Everyone Challenge.

00:41:16I think the closer that we get to our cook, all the little bit of nervous energy is just turning into excitement.

00:41:23We're here for a reason. Holiday's over. Let's do it.

00:41:27Lal and Lil, Justin and Will, Danielle and Marco.

00:41:34It's pick a fridge time.

00:41:40Inside one fridge are ingredients you'd call family favourites.

00:41:45In another date night, adding a third, plant-based ingredients.

00:41:52When I think of plant-based, I don't want to hear it, I don't want to taste it, I don't want to critique it.

00:41:57Please, no plant-based.

00:41:58Let's find out what you have to work with.

00:42:03Justin and Will, you can go first.

00:42:06Please pick a fridge.

00:42:08Justin and I would love to get date night.

00:42:12We've got a couple of recipes that we can really execute in the 90 minutes and we're really confident.

00:42:18Yay!

00:42:19Yay!

00:42:20Yay!

00:42:21Yay!

00:42:22Yay!

00:42:23Yay!

00:42:24Okay.

00:42:25Oh, man.

00:42:26So, no dairy and no eggs for a delicious dessert.

00:42:27Oh, we wanted a challenge.

00:42:28We are putting on poker pacers.

00:42:29We don't want them to see us a little bit stressed right now.

00:42:34Daniel and Marco, choose a fridge.

00:42:35We're hoping for the date night fridge.

00:42:36We both think we have a really good idea of what we can cook for that.

00:42:40So, I'd love to get that fridge and show that dish off.

00:42:41Date night.

00:42:42Oh, yay!

00:42:43Woohoo!

00:42:45I think this is perfect for us.

00:42:47I think we've got a pretty good idea of what we can cook.

00:42:48Yeah.

00:42:49We want to be able to cook for that.

00:42:50I think it's perfect for us.

00:42:51We've got a pretty good idea of what we can cook in this.

00:42:52And this is something normal, though.

00:42:53If you want to.

00:42:54It's happening, and it's real good.

00:42:55Yeah.

00:42:56Doing good work.

00:42:57Doing good work.

00:42:58And doing good work.

00:42:59Putting on poker pacers.

00:43:00It's just like going to be the best.

00:43:01We're putting on poker pacers.

00:43:02We don't want them to see us a little bit stressed right now.

00:43:06Daniel and Marco, choose a fridge.

00:43:07We're hoping for the date night fridge.

00:43:09We both think we have a really good idea of what we can cook for that.

00:43:12I think we've got a pretty good idea of what we want to do for date night

00:43:15and I think we can whip some magic up.

00:43:18Well, Lola and Leo, that means you've got family favourites.

00:43:23Family favourites!

00:43:23Yeah!

00:43:25Love it.

00:43:26That's so good.

00:43:26Perfect.

00:43:27I'm actually still shocked that we got what we wanted.

00:43:29Me too.

00:43:30We have the best recipe in our minds.

00:43:32It's delicious.

00:43:33Family favourite.

00:43:34So we've just got to nail it today.

00:43:36Happy with that.

00:43:38Hopefully, you guys are ready.

00:43:42Yes.

00:43:42The storeroom is filled with anything you may need for a perfect dessert.

00:43:48Aprons on!

00:43:51We are going up against Justin and Will and Danielle and Marco.

00:43:55They are like the top of the competition.

00:43:57I didn't think about that before, but I didn't think about that.

00:44:00Plan-based, plan-based.

00:44:01Yeah.

00:44:02Wouldn't be my ideal option.

00:44:04And I'm thinking poached pear.

00:44:05Yes, lovely poached pear.

00:44:07All right.

00:44:07Go, go, go, go.

00:44:16Go, go, go.

00:44:19Open the other way, babes.

00:44:24Vegan.

00:44:25Flour.

00:44:26I can't be looking at milk.

00:44:28I can't look at cheese.

00:44:29I needed self-raising flowers.

00:44:30Vegan, vegan, vegan.

00:44:32Pears.

00:44:33The Woolies pears are super fresh, which is perfect because for our dessert tonight, we

00:44:38are cooking poached pear, strawberry crumble and chocolate gadache.

00:44:42Twelve.

00:44:43We've decided to make this dessert tonight because we feel like it's quite a sophisticated, sexy

00:44:49dessert.

00:44:50It's quite like a romantic dish.

00:44:52Danielle, hurry up.

00:44:53Okay.

00:44:55Five minutes gone already.

00:44:57That was quick.

00:44:58It's so important we get these pears on in the next five, ten minutes so it can make sure

00:45:02that they're cooked through properly.

00:45:03We want them to be super, super soft.

00:45:05This red wine.

00:45:06This is going to be the syrup for the poached pears.

00:45:08It's important that they have heaps of flavor.

00:45:10The cinnamon's going to add some sweetness to the dish.

00:45:13Yeah.

00:45:13Some nice flavors.

00:45:14Lovely cinnamon flavor.

00:45:16It's like you're going to share with your partner as well.

00:45:18Both grab a spoon, dig in together.

00:45:20Yeah, definitely a date night dessert.

00:45:25Oh, they're doing a good dance.

00:45:30I don't think we have enough time for all this.

00:45:32All right.

00:45:34I'll start making the better.

00:45:36Yep.

00:45:37For dessert, we are making plant-based sticky date pudding and cake.

00:45:40Custard.

00:45:42Well, let's just have fun too, bro.

00:45:43Yeah, man.

00:45:44Hey, 100%.

00:45:45So we've chosen this dish because we've made it before.

00:45:49Just chopping up the dates now.

00:45:50Yeah, man.

00:45:51And it's close to a non-plant-based sticky date pudding and we actually like it.

00:45:56I'm just going to chop these dates up, get them in a bowl of hot water with bicarb soda.

00:46:00Yes.

00:46:00So that they soften.

00:46:04Oh, my gosh.

00:46:04They've got dates.

00:46:05They've got...

00:46:06What are you cooking?

00:46:08What are you cooking?

00:46:09We're doing a vegan sticky date and custard.

00:46:12We're doing a sticky date too.

00:46:14We're doing sticky date pudding with butterscotch...

00:46:16Stop it!

00:46:16Oh!

00:46:18Oh, how good.

00:46:22It's the battle of the sticky date.

00:46:23We are making our sticky date pudding with butterscotch sauce and vanilla bean ice cream.

00:46:30Non-plant-based is always better.

00:46:32This is crazy.

00:46:34Honestly, this cook just got way better.

00:46:35Like, imagine me sitting there and going, oh my God, this is better than mine.

00:46:38It's like rocking up at an event wearing the same outfit as somebody else.

00:46:41Yes.

00:46:41Somebody's obviously going to be wearing it better.

00:46:44Hey, bro, make sure that milk's no dairy, man.

00:46:45Oh, yeah, yeah, yeah.

00:46:46So this has just added extra stress.

00:46:49The judges can compare Lowell and Lil's conventional sticky date to our plant-based sticky date.

00:46:55Lowell and Lil have access to, you know, a range of ingredients.

00:46:59Eggs, milk, butter.

00:47:01Yeah, like plant-based drink.

00:47:03It's definitely a disadvantage.

00:47:04You need to do that vanilla ice cream so that it can cool and set in time.

00:47:11Perfect.

00:47:12An hour and a half is cutting it very tight for ice cream, Lil.

00:47:14It might be on the softer side but it'll still be ice cream so that's okay.

00:47:19We are attempting to do a vanilla bean ice cream today in 90 minutes which may seem like a bit of a challenge.

00:47:26But it is a challenge.

00:47:27We've made ice cream before but I'm excited to try it in 90 minutes.

00:47:30They need to put it in the churn at ASAP.

00:47:32Oh, it's very ambitious.

00:47:36Double hands, double hands, double hands, double hands.

00:47:38I think it's crazy.

00:47:40I fear they're not going to have enough time and they're going to be serving watery ice cream.

00:47:44And honestly, that would be pretty good for us.

00:47:47Because we can definitely beat them in the elimination cook-off.

00:47:53Coming up, one team's mistake.

00:47:56Oh, this is a disaster.

00:47:59Hurry up.

00:47:59Threatens the whole cook.

00:48:01Come on.

00:48:01Their flavours are just so confusing.

00:48:05Oh my God.

00:48:06And still to come.

00:48:08One team will find yourselves in the elimination cook-off.

00:48:12Who is it going to be?

00:48:21Team, you've got one hour left.

00:48:23Come on, let's go.

00:48:24Just getting the strawberries for the strawberry crumble.

00:48:31We need two kilos.

00:48:32So Daniel and Marco chose the date night fridge.

00:48:36Yep.

00:48:36They're creating poached pear, strawberry crumble, and chocolate ganache.

00:48:41It's a lot.

00:48:42It's maybe one fruit too many, let's say.

00:48:46This is starting to look like porridge, which is good.

00:48:50Lon and Lil, family faves are doing a sticky-day pudding.

00:48:54Yep.

00:48:54And guess what?

00:48:55We've got Justin and Will, plant-based, doing sticky-day pudding.

00:49:00It's going to be interesting to see is there a difference in texture, flavor, and sweetness using plant-based versus using the everyday ingredients.

00:49:11Feeling good about these dates, they're about to go into the batter mixture, and they'll be good to go.

00:49:15Justin and Will, they didn't seem too happy with the plant-based fridge.

00:49:20No eggs, no cream, you know, it's difficult.

00:49:24But you know what?

00:49:25The thing is, if it does work, we're going to be absolutely amazed.

00:49:28Yep.

00:49:29I think that's going to be going one way or the other.

00:49:35Are we tracking well to put that in the oven?

00:49:37Yeah.

00:49:37Okay, good.

00:49:38I reckon the main difference between plant-based and a non-plant-based sticky-day is that it tends to be a little bit more dense.

00:49:46It is going to be dense, but there's a solution for that.

00:49:49I'm using self-raising flour.

00:49:51The extra bicarb soda in the flour mix will help it rise more.

00:49:55It'll be more airy.

00:49:56Justin, this is the second of the cakes.

00:49:58Yeah.

00:49:59The judges will know definitely if our pudding is too dense.

00:50:03I mean, the pressure is definitely on right now.

00:50:05We have to come out on top.

00:50:06This is going in.

00:50:0730, 40-minute bake.

00:50:09In this competition, we've set the benchmark really high.

00:50:12We want this really bad.

00:50:15I'm going to have a quick look at the pez.

00:50:17Cool.

00:50:19Do you reckon the pez are going to be soft in time?

00:50:21I think they're going to be pushing it for sure.

00:50:23No?

00:50:24No.

00:50:24Just not ready yet.

00:50:26The pez are not cooking as quickly as we thought they would.

00:50:28So we're going to turn up the burners a little bit.

00:50:31We're going to swap them.

00:50:32So we're going to leave them for as long as possible to soften.

00:50:35And just make sure that everything's cooking a little bit quicker.

00:50:39I'm just making the crumble for the strawberries now.

00:50:42So the crumble is going to add a really nice crunchy element to the dish, which is good.

00:50:45Just pulse it.

00:50:45Instead of using apple, which is used traditionally, we've decided to do the strawberry crumble.

00:50:52I've found that's pretty sophisticated.

00:50:54We want the crumble to make a really nice kind of like base for the poached pear.

00:50:57All right, strawberries are nearly done.

00:50:59Do you think it's an issue that the strawberries are looking a little bit wet?

00:51:02Should we pat them down dry first?

00:51:03If you want to get me some paper towel, we don't want the strawberries too wet when they're in the oven.

00:51:08Otherwise, there could be lots of water in there.

00:51:09Hey, Danielle and Marco, what are you making?

00:51:12We're doing poached pears with strawberry crumble and chocolate ganache.

00:51:16Ooh.

00:51:18I think we're looking good.

00:51:22Um, that's a really odd flavour profile.

00:51:25Yeah.

00:51:25Danielle and Marco's dessert, their flavours are just so confusing.

00:51:32I see they have pear.

00:51:33I see they have strawberry crumble.

00:51:36It even has chocolate.

00:51:37These aren't flavour profiles that match together.

00:51:43Here, you hold that.

00:51:44Okay.

00:51:45Ready?

00:51:46Look at this.

00:51:47This is date night tonight.

00:51:48This is what date night's all about.

00:51:50Danielle and Marco came on top of the leaderboard in their instant restaurant round.

00:51:54But seeing them in the kitchen, they have no urgency.

00:51:59I don't know.

00:51:59Like, I'm worried for them.

00:52:02Oh!

00:52:02And the ovens are at 175, good to go.

00:52:08Yeah.

00:52:09Sticky dates going in.

00:52:11Low and New have put their sticky dates in the oven.

00:52:13Oh, yeah.

00:52:14Low and New are definitely the biggest competition at the minute because we're cooking the same

00:52:18desserts.

00:52:19Okay.

00:52:19I'll get started on the plant-based custard.

00:52:22In a normal custard, you're adding milk, you're adding eggs.

00:52:26Things that I can't use today, I'm substituting it with coconut milk, chucking in corn flour and vanilla

00:52:32essence.

00:52:33I'm adding in a little bit of turmeric just to give it that little bit of colour.

00:52:38But at the same time, I'm risking that it could turn out a little bit too savoury.

00:52:43Plant-based, baby.

00:52:45So it's going to be a little bit of a challenge.

00:52:47I'm quite nervous right now.

00:52:48We're making ice cream, we're making a custard.

00:52:52What do you reckon?

00:52:52Custard, for sure.

00:52:55Okay, go.

00:52:57The ice cream has been in the churner.

00:53:00I'm going to get this into the freezer for the last setting stage.

00:53:03We are running out of time.

00:53:05Oh, my God, guys.

00:53:07Low and New have just got the ice cream out and it looks so runny.

00:53:12Quick, we've got to get it in the freezer.

00:53:15Hurry up.

00:53:17Are you done?

00:53:17The biggest thing that concerns me is that it is just not going to set in time.

00:53:25Oh, God.

00:53:27It's just not enough time.

00:53:28Like, there's no way.

00:53:30Get that in the ice.

00:53:31If we pull it off, it could definitely be a winner.

00:53:33But it's a big risk.

00:53:35We cannot go to another elimination.

00:53:37We put our all into that to come back today and get there again.

00:53:4120 minutes to go.

00:53:52Everything must be perfect.

00:53:54So here we go.

00:53:59Family fave versus date night versus plant-based.

00:54:03We've got three teams, all with the potential for a standout dessert.

00:54:08Honestly, the only thing I'm concerned about is Lowell and Lil's ice cream.

00:54:11It's going to take a long time.

00:54:1320 minutes to power on.

00:54:14A bit nervous.

00:54:15Since you're up in the elimination cook-off, who do you want to be up against?

00:54:20I think Lowell and Lil.

00:54:22I mean, every time we've cooked against them, we've been above them.

00:54:26So it just makes sense.

00:54:28We definitely don't want to be up against Justin and Will.

00:54:32I feel like they've just got everything sorted in the kitchen.

00:54:36I'll do the toffee now.

00:54:37Yeah, yeah, yeah.

00:54:38That butterscotch toffee is super important.

00:54:42We have to stand out somehow.

00:54:45Let's get this party started.

00:54:48So I've decided with the toffee, we're going to add a little bit of bourbon into it.

00:54:53Hey, mate.

00:54:54Good?

00:54:55Mate, that's top-notch.

00:54:56Happy with that?

00:54:57Cousin.

00:55:00A moment of truth here, bro.

00:55:03So for our sticky-day pudding, we want it to be light, not too dense.

00:55:07This is going to be the defining factor between us remaining in the competition or going to an elimination cook-off.

00:55:16It's good.

00:55:17It's good.

00:55:18It's good.

00:55:20There's no density.

00:55:22Stick those holes in.

00:55:23Let's pour this on.

00:55:24Good work, Dad.

00:55:25No worries, man.

00:55:26All good.

00:55:27Looks unreal.

00:55:28However, it ain't only as good as it tastes.

00:55:31So until we taste it, we don't know if it's really a fail or not.

00:55:36I'm just nurturing these like they're my little babies, man.

00:55:38Oh, that's so cute.

00:55:42I'm going to start adding the dark chocolate in until it melts.

00:55:46We want the chocolate ganache to be super rich, very creamy.

00:55:50We've got pears, strawberries, chocolate.

00:55:52Does that all go together?

00:55:53I mean, you know me.

00:55:54I like to eat, so anything goes with anything, but...

00:55:57I think with us having the poached pear, then the strawberry crumble, then the chocolate ganache, we know they work together.

00:56:03So let's hope everyone else does too.

00:56:06All right, strawberry crumble's coming out.

00:56:08Awesome.

00:56:09We want the strawberries to be kind of like nice and cooked through, but not mushy.

00:56:13Good.

00:56:14Strawberry's soft.

00:56:15Crumbling is crumbling.

00:56:17Everything is coming together.

00:56:19Only real concern is these pears are taking a lot longer than they normally do.

00:56:25It should pierce straight through if it's ready.

00:56:29It's not piercing all the way through.

00:56:31Oh, that's hard.

00:56:32That's hard.

00:56:32Are any of them?

00:56:33It probably would if I pushed it hard enough, but we don't want to.

00:56:36We don't want that.

00:56:37We need these pears to be soft, and we need them to be soft now.

00:56:40Okay, so pears definitely need to keep public.

00:56:43I love Lilla taking their sticky dates out of the oven.

00:56:47A bit nervous about these.

00:56:49We're going to get these out of the oven now.

00:56:50I'm so nervous because we're up against Marco and Danielle and Justin and Will.

00:56:54They're two high-scoring teams.

00:56:56The win is to be perfect.

00:56:58Skewer's coming out clear, so I think we're in the clear.

00:57:01We're in the clear.

00:57:04Super happy Lilla.

00:57:05They look really good.

00:57:07Thank God these puddings look unreal.

00:57:10Do you want to get the little sauce ramekins?

00:57:23First one's out.

00:57:24Looks so good.

00:57:26A little beautiful hauler.

00:57:30Just get that ice cream out.

00:57:31We've got nine minutes.

00:57:35It's time to get the ice cream out of the freezer from the tray to plate.

00:57:39Let's go long, Lill.

00:57:41Get that ice cream.

00:57:45Oh, the ice cream's not...

00:57:47Oh, no.

00:57:48Oh, that ice cream is not set.

00:57:51Lill, the ice cream's not set.

00:57:53It's just completely runny.

00:57:55We're literally dealing with ice cream soup.

00:57:59Oh, my goodness.

00:58:01Put it back in the machine, and then we can just scoop it into the...

00:58:03All right.

00:58:03I'm going to try to save the ice cream.

00:58:05I'm going to put it back in the churn.

00:58:08We don't have long left, but maybe it might save it a little bit,

00:58:12and then we can plate some sort of ice cream.

00:58:15So we're pouring it back in.

00:58:18Oh, no.

00:58:25This is a disaster.

00:58:26I hope we're going to pull it off.

00:58:29We cannot go to another elimination.

00:58:36Five minutes left.

00:58:37It needs to look beautiful.

00:58:41Yes.

00:58:42This is exactly what we want, Justin.

00:58:43Justin looks phenomenal.

00:58:45Yeah, he does.

00:58:46It's moist, man.

00:58:46That brown color with the glaze, insane.

00:58:49The puddings are not dense, and they're ready.

00:58:53Daniel and Mark, I've still got pears.

00:58:56Pears poaching.

00:58:57I think these two pears here are done.

00:58:59Yeah, that one's done.

00:59:01A couple of the pears are a little bit firmer than they should be.

00:59:04We're going to start plating up the ones that are good

00:59:06and keep cooking the other ones.

00:59:07We're going to start plating the strawberry crumble.

00:59:10I just don't understand how this is all going to taste,

00:59:13and if they've actually got a crumble there,

00:59:15it's hard to tell.

00:59:16It looked a bit mushy to me.

00:59:17Yeah, it should be soggy.

00:59:18The plating looks good.

00:59:19Put the pears on.

00:59:20Okay, sorry.

00:59:23One, two.

00:59:26Two minutes.

00:59:27It's not really thickening.

00:59:29We can serve it as a custard if it tastes good.

00:59:34Sure, let's just get it in the plate.

00:59:35If we're going to do that, it needs to go in there now.

00:59:37Hurry up, ladies.

00:59:38Scoop it from in there.

00:59:39Get a spoon.

00:59:40We don't have any time.

00:59:40I think we're going to run with this.

00:59:42Whether that is a good decision or not, we're not sure.

00:59:45Oh, my God.

00:59:46Lord, that was stressing me out.

00:59:48We've got one minute left.

00:59:51Let's go, let's go, let's go, let's go.

00:59:52Come on.

00:59:54We've got this.

00:59:55Do you want me to put more chocolate on?

00:59:56I'm going to put a tiny bit.

00:59:57Let's go.

00:59:57Chocolate, chocolate, chocolate.

00:59:58I feel like they look really pretty.

01:00:00I killed it with the custard, bro.

01:00:02I'm really happy with the custard.

01:00:03All I can think in this point in time is our Sticky Day Pudding has to be the Sticky Day Pudding of the night.

01:00:10We have to be on top.

01:00:13Come on, guys.

01:00:1520 seconds.

01:00:17One more, one more.

01:00:1810, 5, 8, 7, 6, 5, 4, 3, 2, 1.

01:00:28And that's it.

01:00:29Stop cooking.

01:00:29Move away from your benches.

01:00:36Cook is done.

01:00:37We're feeling great.

01:00:38We've made this a bunch of times and I feel like it's never looked this good.

01:00:41Hopefully that's enough to get us through.

01:00:42Well done.

01:00:43I'm proud of you.

01:00:43Happy.

01:00:44I'm proud of you too.

01:00:45Sweet.

01:00:45It's going to be too saucy.

01:00:48That's just too much sauce.

01:00:50Sticky Day Pudding is all about the sauce, lol.

01:00:52Teams, great effort.

01:00:53Let's see if it paid off.

01:00:54Join us at the tasting table.

01:00:57It's so disappointing because you work so hard and half of your dish is fantastic.

01:01:01And then you've got some melted slop to go on the side.

01:01:06Now ice cream's just a fail.

01:01:08I think we're in trouble.

01:01:15Teams, nice job.

01:01:22Now we have three desserts to try.

01:01:25That is going to be very interesting, I think.

01:01:27Very.

01:01:28Let's start with Daniel and Marco.

01:01:33Yay.

01:01:34That night, poached pear, strawberry crumble, and chocolate ganache.

01:01:39I hope that everyone can kind of appreciate the work that's put into our poached fairs.

01:01:51And I hope that we haven't overcomplicated it.

01:01:54Thanks, guys.

01:01:57Bon appétit.

01:02:03You know that?

01:02:03The poached fair was cooked nicely, but I don't know what was going on with that crumble underneath.

01:02:18The strawberry was the wrong fruit.

01:02:20The crumble was soft.

01:02:21That's not much flavor.

01:02:27All right.

01:02:27I like the sweetness and the sour to it.

01:02:32It was nice.

01:02:33It was really nice.

01:02:34It looked amazing.

01:02:36I think if it was just like a little bit more crumbly, it would have added a nice texture to the soft pear.

01:02:41The crumble, mine unfortunately, wasn't really crumbly.

01:02:47It looks really beautiful.

01:02:48I was expecting just a little bit more flavor.

01:02:51Like I'm just getting dark chocolate, really.

01:02:53A little bit more flavor or something would have been.

01:02:56Yeah.

01:02:56And with Daniel and Marco being at the top of the leaderboard in round two, this is not what I expected.

01:03:03It's quite shocking.

01:03:04I'm happy with how it turned out.

01:03:06I don't think we could have done it any better, really.

01:03:09This tastes exactly how we wanted it to taste.

01:03:12Disappointing to hear some criticism on it.

01:03:15But at the end of the day, it all comes down to what the judges have to say.

01:03:18That's all that matters.

01:03:21Let's move on to Lola and Lil family favorites.

01:03:24It's Ciccadine pudding with better scotch and vanilla bean ice cream.

01:03:30The comparison.

01:03:36New South Wales, Briss Queensland.

01:03:41This is the actual state of origin.

01:03:47Oh la la, look at that sauce.

01:03:49Oh, the ice cream.

01:03:55See how it goes.

01:04:01I think that the flavors from the ice cream was actually quite nice, but it wasn't set, so it just didn't really obviously work.

01:04:10It's beautiful.

01:04:14Oh.

01:04:19Mmm.

01:04:20Alright, calm down.

01:04:22It's very noisy when it's your dish.

01:04:24I'm just like, mmm.

01:04:25Yes, guys, this is how you make a sticky day pudding, alright?

01:04:28It's so good.

01:04:31Just to make sure we're not going that elimination.

01:04:32It's delicious, okay?

01:04:34Mmm, mmm, mmm, mmm.

01:04:39Alright.

01:04:41Girls, you did a great job.

01:04:42The cake is super moist.

01:04:44Love the sauce.

01:04:45You did a really good job with that ice cream.

01:04:47You so.

01:04:49I thought it was great.

01:04:50Cake was beautiful.

01:04:51Other than the blob of ice cream, I think they did well with the flavors.

01:04:56Is this going to send you into an elimination cook-off?

01:05:00I think the flavors are here more than Danielle and Marco.

01:05:05I'm proud of what we've done today.

01:05:07If we had an extra ten minutes, we'd be fine.

01:05:09So I'm really happy with us.

01:05:11The pudding is perfect.

01:05:17Justin and Will, you had the plant-based fridge.

01:05:22No dairy, no eggs, no butter.

01:05:25What could go wrong?

01:05:26You made sticky-day pudding and custard.

01:05:46I reckon looking at the two sticky-day puddings, Justin and Will's actually looks nicer.

01:05:54Any whiskey?

01:05:56I've never had whiskey in my sticky days.

01:06:02I think that's pretty good.

01:06:03However, the custard is looking green to me and I don't know why or what substitute they put in there,

01:06:11but I'm like, oh, what is this?

01:06:12I think the boys did an amazing job because it was plant-based.

01:06:22I think flavor-wise, I much preferred Lowell and Lil's.

01:06:26I think it was going to always be very tough to get better than a non-vegan one, right?

01:06:31Taste-wise, I probably liked it the least out of the three dishes, but I thought they did the best job, if that makes sense.

01:06:37I thought it was really clever, putting the turmeric in the custard.

01:06:41The flavor was delicious.

01:06:43If they can pull something like this out with a plant-based dish, then I definitely think they're probably our biggest competition.

01:06:48Yeah, I can't believe the boys made this with plant-based ingredients.

01:06:53It's pretty impressive.

01:06:56Yeah.

01:06:57A bit different.

01:06:58I liked it, but I think ours tasted better.

01:07:01I think there was more flavor in ours.

01:07:03I'm just not sure if I like the custard or not.

01:07:06Something about it is just a little bit off.

01:07:10I don't have any concerns with our sticky-date pudding.

01:07:13I think we executed it well, so it's just now up to the judge's palate.

01:07:18Well, three desserts done.

01:07:20I can tell you that it's going to be a tough decision for Colleen and I.

01:07:25Hearing critiques from the other contestants, that's kind of making me a bit nervous now.

01:07:30One of you will be joining Michael and Riley in the elimination cook-off.

01:07:36I have no idea what's going on.

01:07:39I don't know if we're sitting pretty or not.

01:07:42It is neck and neck.

01:07:44No one should feel safe.

01:07:45We'll call you all back soon with our thoughts.

01:07:50Teams, today you faced Woodworth's something-for-everyone challenge.

01:08:09And I've got to say, it was very testing.

01:08:12As we all know, at the end of round one, the main courses, Michael and Riley performed the weakest and now face the elimination cook-off.

01:08:24The question is, who will join them?

01:08:27I would probably like to see Lon and Lil be in the elimination cook-off with us, because Danielle and Marco, Justin and Will, they're the strongest teams.

01:08:42Justin and Will, you created sticky-day pudding with custard, with plant-based ingredients.

01:08:49The sticky they put in itself, I absolutely loved it.

01:08:53That chewiness, that stickiness, and the little kind of bourbon whiskey that was soaked into that.

01:09:02I think it was clever.

01:09:03That was sort of a master stroke.

01:09:06Your custard, because it's not cream, it's sort of an odd taste.

01:09:10But it was okay.

01:09:14Overall, it was a good dish.

01:09:16Oh, good work.

01:09:18Hey, take risks.

01:09:19Good call.

01:09:19You get big rewards.

01:09:22Daniel and Marco, you created poached pear, strawberry crumble, and chocolate ganache.

01:09:29The pear was cooked perfectly, the spoon was right in.

01:09:33The chocolate was strong, bittersweet, delicious.

01:09:36But I don't think you should have chosen strawberry to make a crumble.

01:09:41The strawberries were acidic, and as you cook strawberries, they give a lot, a lot of water.

01:09:49And that made your crumble soggy instead of crispy.

01:09:53I'm not too sure if you two are hanging out with Maria, because there's a lot of elements going on here.

01:09:58The dark chocolate and the pear, that's great, that's one dessert.

01:10:02And then you throw on a curveball of another dessert.

01:10:04Like, I don't think you need two for a home-worn bike.

01:10:08I feel like the judges' critique is sounding a little bit more negative than the critique that the boys got.

01:10:13So, not feeling great at this stage.

01:10:16Oh, I really hope it's not us.

01:10:18We don't deserve to go home yet.

01:10:20Lola and Lille, you created sticky date pudding with better scotch and vanilla bean ice cream.

01:10:29Your sticky date pudding was absolutely delicious.

01:10:34It was light, it was fluffy, it was moist.

01:10:37I liked the saltiness of the sauce.

01:10:40As soon as the sauce went on there, that was the sticky date pudding that you're looking for.

01:10:45But I would have dumped the ice cream and just put fresh cream.

01:10:49Yeah, a little bit of whipped cream with that.

01:10:53And that could have been an amazing dessert.

01:10:57Think on your feet.

01:10:58Yep.

01:10:58If it's not on there, we can judge it.

01:11:00I am going to vomit over this ice cream.

01:11:05We're going into elimination at this point.

01:11:09So, unfortunately, one team was a little less inspirational than the others.

01:11:16And you will find yourselves in the elimination cook-off against Michael and Riley.

01:11:24Who is he going to be?

01:11:31Daniel and Marco.

01:11:32Unfortunately, you cooked the weakest dessert, and you will be cooking against Michael and Riley in the elimination cook-off.

01:11:44Oh my god, oh my god, oh my god, oh my god, oh my god, oh my god.

01:11:46I am so shocked.

01:11:48Definitely didn't wake up this morning thinking we were going to be in the position we're in now.

01:11:52We've been frontrunners from the get-go, so we'll fight to the end to make sure we stay in this competition.

01:11:57Daniel and Marco, this is a new feeling for you.

01:12:00Yeah, it is.

01:12:01We were up against two very strong dishes.

01:12:05We lost tonight.

01:12:06We'll make sure that we don't lose tomorrow at the elimination cook-off.

01:12:10We are not going to let Daniel and Marco beat the alpha couple in this competition.

01:12:15It's time to pack your bags, because your time has come to an end.

01:12:19Michael and Riley.

01:12:21Daniel and Marco.

01:12:23May the best team win.

01:12:30Next time, it's the battle of the couples.

01:12:34We're not ready to go home.

01:12:36Sorry, Michael and Riley.

01:12:37Never apologise for being wrong.

01:12:40And with a guest team scoring their dishes alongside the judges.

01:12:45They will help determine the winner and the loser.

01:12:49Michael, we've got the power tonight.

01:12:50This would be really nice just to rub it in their face.

01:12:53I'm so sorry if I've ruffled any feathers.

01:12:57Can Michael and Riley finally deliver the cook of their lives?

01:13:04This is how meat is made.

01:13:06I'm about to prove that the meat master reigns supreme in this kitchen.

01:13:10He's still in the sprinkler.

01:13:12He's an idiot.

01:13:13Or can Daniel and Marco beat the meat master at his own game?

01:13:18Never cooked this much meat before.

01:13:20Oh my gosh.

01:13:21I am so nervous.

01:13:23That's really going to send a statement to the meat master over there.

01:13:25Ooh la la.

01:13:26But.

01:13:29Oh my gosh, oh my gosh.

01:13:31Could an incredible slip up.

01:13:34You had one job.

01:13:35Mean the end of the road for one team.

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