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My Kitchen Rules Season 15 Episode 16
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FunTranscript
00:00:00Previously, our six remaining teams battled to avoid the elimination cook-off.
00:00:09Go, go, go, go, go, go.
00:00:10Quick, we gotta get it in the freezer.
00:00:12In the end, it was Michael and Riley.
00:00:15Oh, f***, we lost halfway there.
00:00:17Oh, my God.
00:00:18I just wish you would listen to me.
00:00:20I just wish you would listen to me.
00:00:21And favourites, Danielle and Marco.
00:00:24I'm stressed, I'm stressed.
00:00:26Oh, no.
00:00:26Who crumbled under pressure.
00:00:29It will be cooking in the elimination cook-off.
00:00:33Tonight, it's the battle of the couples.
00:00:37We're not ready to go home.
00:00:38Sorry, Michael and Riley.
00:00:40Never apologise for being wrong.
00:00:43And with a guest team scoring their dishes alongside the judges.
00:00:48They will help determine the winner and the loser.
00:00:52Michael, we've got the powers tonight.
00:00:53This would be really nice just to rub it in their face.
00:00:56I'm so sorry.
00:00:57If I ruffled any feathers.
00:01:00Can Michael and Riley finally deliver the cook of their lives?
00:01:06This is how meat is made.
00:01:09I'm about to prove that the meat master reigns supreme in this kitchen.
00:01:13He's still in the sprinkler.
00:01:15He's an idiot.
00:01:16Or can Danielle and Marco beat the meat master at his own game?
00:01:21Never cooked this much meat before.
00:01:23Oh, my gosh.
00:01:24I am so nervous.
00:01:25It's really going to send a statement to the meat master over there.
00:01:28Ooh, la, la.
00:01:30But...
00:01:30Oh, my gosh.
00:01:33Oh, my gosh.
00:01:33Oh, my gosh.
00:01:34Could an incredible slip-up...
00:01:37You had one job.
00:01:38...mean the end of the road for one team?
00:01:41Oh, my gosh.
00:01:41Yeah.
00:01:42Oh, my gosh.
00:01:59Go homemade.
00:01:59Oh, my gosh.
00:02:00Oh, my gosh.
00:02:02Oh, my gosh.
00:02:04the elimination cook-off is so much pressure i feel like teams would love to see our downfalls
00:02:19if anything this has motivated me more everything is on the line
00:02:23after the instant restaurants we felt on top of the world but our last cook in kitchen hq
00:02:34didn't go well for us but we feel like we have a very strong foundation so hopefully
00:02:38that'll be enough for us to get over the line today
00:02:48on paper daniel marco are definitely the stronger team they had far better scores than michael and
00:03:04riley have but if michael and riley can stick to having a clear plan and working together
00:03:10it could come right down to the way michael and riley daniel and marco
00:03:15this is your elimination cook-off to survive you will need to bring your best
00:03:25both teams have delivered incredible highs but both teams failed to cook their best
00:03:32last time you were in the kitchen will we see a return to glory tonight
00:03:38yes 100 we came here to win so yeah and we're not ready to go home sorry michael and riley never
00:03:46apologize for being wrong i'm actually not intimidated at all i think daniel and marco
00:03:54had one fluky cook and we saw their true colors during the last cook-off
00:03:59you know i think they were gonna have it in the bag to send daniel and marco back to wa
00:04:04i think they've showed glimpses of being really fierce competitors but they've also showed cracks
00:04:10in their foundation so looking to exploit that today
00:04:16it's feisty today isn't it michael and riley actually really good cooks we both have the same
00:04:22will tonight the difference is going to be the skill teams in this head-to-head challenge you will be
00:04:29creating a two course banquets for colin and i and for all the teams up there the safe teams will
00:04:37score your two course banquet hour 10 and from that we create a team average score and that will
00:04:44be added to our scores so they will help determine the winner and the loser
00:04:50monitor
00:04:54michael we've got the powers tonight we're riding in the future so michael the controversial stuff might
00:05:02come into play say sorry say sorry oh i'm so sorry if i ruffled any feathers
00:05:11i feel like i definitely should have held my tongue a little bit around the table now
00:05:15Thames, head to your benches.
00:05:21The storeroom is topped with everything you need.
00:05:26You have three hours to serve your banquet main.
00:05:30Is that mine or yours?
00:05:32This is mine.
00:05:33We got this in the absolute bag.
00:05:36Bag city.
00:05:38I reckon I fill it for the main.
00:05:40That's really going to send a statement to the meat master over there.
00:05:42And if we get a better main than them, it's just going to continue from there.
00:05:45I'm thinking we go hard on the meat.
00:05:46I'm thinking I'm going to do pork many ways.
00:05:49We'll go for some baby back ribs.
00:05:50Yum.
00:05:51We'll go for some pulled pork.
00:05:53Yes.
00:05:54And your time starts now.
00:05:57Let's go.
00:05:58Let's go.
00:05:59Go for that, Marco.
00:06:00All right.
00:06:01Love you.
00:06:05He dunked.
00:06:08This place is stocked up so well.
00:06:12We're going to grab some fresh ingredients.
00:06:16All things that are going to make this a really tasty dish.
00:06:21Look at that meat.
00:06:22If you don't like pork on your fork, it's time to leave.
00:06:26That's the stuff.
00:06:28Let's go.
00:06:29Let's go.
00:06:29Let's go.
00:06:30I'm about to prove that the meat master reigns supreme in this kitchen.
00:06:34Hey.
00:06:35Awesome.
00:06:36All right.
00:06:37Amazing.
00:06:38I'm just going to cut this eye fillet into six separate steaks.
00:06:41Yum.
00:06:42Look at this beautiful piece of meat.
00:06:43I want to kiss it.
00:06:45Oh, please don't.
00:06:46Today we are doing an eye fillet banquet.
00:06:48Eye fillet, duck fat potatoes, cream spinach, mushrooms, chimichurri and peppercorn sauce.
00:06:54So I'm just cutting them into steaks so that I can get a more even sear across them.
00:06:58Their weights are the same.
00:07:01Usually when we cook at home, we are doing more banquet style cooking.
00:07:04We'll have our family over.
00:07:06We'll cook lots of meat, lots of sides.
00:07:08So I think this aligns with our style of cooking.
00:07:11Are we going to do any extra?
00:07:13Or just the six?
00:07:13I reckon we keep it to the six.
00:07:15Cool.
00:07:16Just going to season the steaks now, Danz.
00:07:18Normally at home I'll do it in a barbecue maybe with a fattier meat.
00:07:21But I think this is probably the nicest steak that you're going to get in a kitchen like this.
00:07:25I agree.
00:07:26Marco, make sure the gate crashes win tonight.
00:07:29Yeah.
00:07:31I really want to stay here today.
00:07:33I feel like it's so important that we stay in this competition because I felt we have so many more dishes that I want to cook.
00:07:39That's it.
00:07:40After our first Kitchen HQ Challenge, we thought we did really well.
00:07:44And then to find out that it was the weaker dish, I am feeling quite nervous because I'm like, is what we do good enough?
00:07:52We're making good time.
00:07:53I want to win this elimination cook-off.
00:07:55I definitely don't want to go home.
00:07:59Woo!
00:08:00That's nice.
00:08:01Woo!
00:08:04Oh, mama.
00:08:06Look at this bad boy.
00:08:07For tonight's Banquets Challenge, we're making a pork feast with pulled pork, baby back ribs, apple slaw and rolls.
00:08:17Woo!
00:08:18Yes!
00:08:19This is my element.
00:08:22For us, food is always about bringing people together, sharing it with good friends and family.
00:08:27Today's menu is very significant.
00:08:30The ribs straight from my dad's recipe and the pulled pork was the first thing I ever made for Riley.
00:08:37And I was like, I've never had anything like this before.
00:08:40That's exactly how he won my heart.
00:08:42And that's when I knew he was my meat master.
00:08:49Hey, Michael, remember I've done pork before.
00:08:51You've got a lot to live up to today.
00:08:53And you love my pork.
00:08:55You can't say that you didn't.
00:08:56Yeah, that's true.
00:08:57That is true.
00:08:58Okay, I'm going to measure up the flour now for the dinner rolls.
00:09:03In our last cook, our team dynamic was, would we say, horrible.
00:09:09Non-existent.
00:09:10Yeah.
00:09:11Did I get all the ingredients for you?
00:09:12It's so important tonight to have a game plan and just stick to the plan.
00:09:18Because I feel like that's where we always skip up and then we get really stressed.
00:09:22So I don't want you to be putting on a show or anything.
00:09:25I just want you to be cooking.
00:09:26Just sticking to the game plan.
00:09:27Yeah, please.
00:09:28I'm not going to micromanage.
00:09:30Michael's going to do what he has to do.
00:09:31I'm going to do what I have to do.
00:09:33Okay, I am putting this bread to proof now.
00:09:37So I'm just weighing up the pork.
00:09:39So that's two kilos right there.
00:09:41I think two kilos is heaps.
00:09:43I reckon I should just do one two kilo batch because it's a beautiful piece of meat right here.
00:09:46I'm really worried we're not going to have enough time, Michael.
00:09:49The plan for our pulled pork is to cook one kilo of pork in the pressure cooker
00:09:53because we know it will cook perfectly in the time that we have.
00:09:57I reckon cut it in half.
00:10:02Nah.
00:10:03That's looking good.
00:10:05We are putting everything on the line.
00:10:07We could be going home tonight.
00:10:09I'm pulling together the basting for the pulled pork before I get that into the pressure cooker.
00:10:14So I want to make sure that we are serving the most amazing food we ever have in the competition.
00:10:20Give it a good massage.
00:10:23And we are working together as a team.
00:10:25So I'm going to put the pulled pork into the pressure cooker.
00:10:28There we go.
00:10:29Get in there.
00:10:30Did you cut that in half?
00:10:31That's the two kilo one.
00:10:36How would you do that?
00:10:37There's a time limit.
00:10:41Why are you deviating from the plan?
00:10:43Why are you straying?
00:10:45Just because I think it's a beautiful cut of meat.
00:10:47It doesn't matter whether it's a beautiful cut of meat or not.
00:10:50It was just so beautiful I didn't want to cut it.
00:10:52What are you doing?
00:10:53You're straying from the game plan and this is where we went wrong last time.
00:10:57Alright so what I'll do is I'm going to take this back out.
00:11:00What is he doing?
00:11:04You're wasting time now Michael.
00:11:06Can you just stick to the game plan please?
00:11:10Alright.
00:11:11Right now someone has to give or this could all spiral out of control.
00:11:16And that's going to be me.
00:11:17I like mixing it up.
00:11:19I like experimenting.
00:11:19This is not the time to do that please.
00:11:22Alright I won't.
00:11:22Okay.
00:11:23I don't know who's going to win this one.
00:11:25I honestly don't know.
00:11:27So we want to have nice crispy dark fat potatoes.
00:11:31Daniel and Marco I think are very strong competition.
00:11:34And they proved that in round two by being at the top.
00:11:39Normally we divide and conquer but now we're together and conquering.
00:11:43Yeah love that.
00:11:44Game plan.
00:11:44Stick into the game plan.
00:11:45Yeah amazing.
00:11:47Would it make you feel good though if Michael and Riley left?
00:11:50Because Michael's been underestimating you.
00:11:53How would it make you feel if they were eliminated today?
00:11:56Look honestly it would be a pretty good feeling.
00:11:58If he went home before us I think I would scream.
00:12:01I'd be like yes.
00:12:03This would be really nice if Michael and Riley went home just to rub it in their face.
00:12:08Marco.
00:12:09Potatoes how you cooking that?
00:12:10Duck fat potatoes.
00:12:11Yes sir.
00:12:14The biggest challenges with a banquet is just having so many elements and having to kind
00:12:20of manage the time for all of them.
00:12:22Cool we got the potatoes on.
00:12:24That's fabulous.
00:12:25We've seen how quick that clock goes.
00:12:27So the duck fat is nice and warm.
00:12:29I think when Michael and Riley go home we can be the new perfect pair.
00:12:33In your dreams Marco.
00:12:34Oh do you hear that?
00:12:37Sorry.
00:12:38Alright potatoes are in Marco.
00:12:40Teams you've got two hours left.
00:12:43I'll start on our homemade mayo.
00:12:45Are you sure?
00:12:45Yeah it's much better.
00:12:48Are you deviating from the recipe after we just had.
00:12:50No we used avocado oil.
00:12:51No we didn't.
00:12:52The homemade mayo is for our slaw.
00:12:55It'll be the base of our dressing.
00:12:57This makes the most amazing mayo I've ever had in my life.
00:13:02Normally when we make mayonnaise we use sunflower oil.
00:13:06But today Michael's like why don't we use avocado oil.
00:13:09I'm making a solid effort not to lose my mind right now.
00:13:24It tastes like dirt.
00:13:26No do it again.
00:13:27We're going to do it again.
00:13:28Told you.
00:13:28Not good.
00:13:29Are you going to listen to me?
00:13:30Riley definitely needs to keep Michael under control.
00:13:33He is chaos.
00:13:34No damn it I have to do that again.
00:13:41You're just wasting time.
00:13:42Like the reason we come in with a game plan is so we know what we're doing next and you're
00:13:47just setting us back.
00:13:48Michael and Riley when the pressure's on they sort of turn on each other and they start to
00:13:53crumble.
00:13:54When the stress goes in that kitchen it's trouble.
00:13:58Still to come in the elimination cook-off.
00:14:02Oh my god you got it.
00:14:03The meat master is in his element.
00:14:06It's couple versus couple in the kitchen HQ cauldron.
00:14:11Pan's not hot enough.
00:14:12Marco please can we just get it in the oven.
00:14:15But who will slip up at the final hurdle.
00:14:18Oh.
00:14:21And jeopardize their place in the competition.
00:14:26Like if I got both at a restaurant I'd be sending a few things back on that.
00:14:29Oh send them back.
00:14:32100%.
00:14:32Right now we're just making the mayo.
00:14:46Normally when we make mayonnaise we use sunflower oil.
00:14:49But Michael decided to add avocado oil.
00:14:54It tastes like dirt.
00:14:55Is it?
00:14:56I told you.
00:14:57We've got to do it again.
00:14:59Okay here we go.
00:14:59We're going for round two of the mayonnaise.
00:15:01This time instead of using avocado oil we're going to use sunflower oil.
00:15:07Why does it take two people to make two mayonnaise?
00:15:12Because we're working together as a team.
00:15:15I think Michael is more hurting the team than helping the team.
00:15:20Typical Michael.
00:15:22Okay I think that's good enough.
00:15:25Yep.
00:15:26Nailed it.
00:15:27Finally.
00:15:27Thank God.
00:15:28Yep perfect.
00:15:29Mmm.
00:15:30The difference.
00:15:3390 minutes to go.
00:15:34Please stay on task.
00:15:36Let's go.
00:15:37Let's go.
00:15:39So different being done here.
00:15:40Yeah.
00:15:41Compared to watching Hay.
00:15:42This is our second elimination with a banquet style process.
00:15:47So I'm going to get these ribs into the pot.
00:15:49Michael and Riley are cooking a pork feast.
00:15:52Mmm.
00:15:53The meat master is in his element.
00:15:56Yuck.
00:15:57Oh.
00:15:58Whoa.
00:15:59It's just a bit of pork.
00:16:01What they're doing is they're braising the ribs.
00:16:03They pulled pork in the pressure cooker.
00:16:05We can't check the pulled pork because it's a pressure cooker.
00:16:09So I'm just really banking on this pulled pork, cooking it slowly and perfectly.
00:16:13Once the pork's cooked, we're going to create the most amazing pulled pork sauce.
00:16:19Mr. Meat Master, we haven't really seen the best of him yet.
00:16:24And I really want to see this today.
00:16:26We're looking really good right now.
00:16:29I think this is probably going to be our most ambitious cook we've ever done together.
00:16:32Daniel and Marco are cooking a fillet banquet.
00:16:36It will be very interesting to see how the other contestants judge it.
00:16:40We're going to have to like really think how we score tonight.
00:16:44Yeah.
00:16:45Because we actually have power.
00:16:47Yeah.
00:16:48And we need to use it.
00:16:50We will try to be as honest as we can with the scoring.
00:16:53However, I want to keep Marco and Riley in this competition.
00:16:57Because Daniel and Marco are definitely a threat for us.
00:16:59I feel like the time literally just goes past so quickly that I can't keep up.
00:17:04At this stage, they should be working on their mains and desserts.
00:17:07Correct.
00:17:08I am starting on dessert, Marco.
00:17:10Amazing.
00:17:12For our dessert banquet tonight, we're making banoffee pie.
00:17:16So I've got condensed milks in the pot, Marco.
00:17:19That's to become the dulce lice.
00:17:20Banoffee pie, it's not fine dining, it's not super fancy, but it's packed full of flavour and it's just yum.
00:17:27I'm going to start working on the biscuit base now.
00:17:30I think Michael and Riley's biggest strength is their desserts.
00:17:33Yeah.
00:17:34So we're going to have to really up our game.
00:17:37Michael, I think we're tracking on time.
00:17:39Yeah.
00:17:40I have decided to start on dessert.
00:17:42I'm doing the dough for the doughnuts right now.
00:17:44So it has plenty of time to prove because we want our doughnuts to be super fluffy.
00:17:49For dessert, we are cooking creme brulee doughnuts.
00:17:52Right now, Michael, I'm about to roll out these doughnuts so I can let them proof.
00:17:57I love this dessert.
00:17:58I want it to be a beautiful custard filling inside a fluffy doughnut and have that crack on top with the toffee.
00:18:05It's just so good.
00:18:07Yeah.
00:18:08Desserts are our thing.
00:18:10We have never failed on a dessert yet, so I'm really confident that it's going to work out perfect.
00:18:16Good job, Riley.
00:18:18Well done.
00:18:21That's one hour left.
00:18:23I am going to move on to the chimichurri for the main banquet.
00:18:28Oh, I love a chimichurri.
00:18:30I feel like it's just so delicious.
00:18:32I think the first time we had chimichurri was when we were in Mexico and we were like, what is this?
00:18:37This is so yummy.
00:18:38Fresh, acidic.
00:18:39Fresh.
00:18:40A little bit of chilli.
00:18:41That's going to be our key today.
00:18:42Sauce is so important for any dish.
00:18:46For us, we love having the option of a couple of different sauces.
00:18:49Alright, making the peppercorn sauce.
00:18:51Peppercorn and chimichurri are probably the two best sauces with steak.
00:18:57Where's the sauce?
00:18:58So we've got a chimichurri.
00:19:00It just probably needs to be stirred a little bit.
00:19:04What does it need more of?
00:19:06You tell me.
00:19:07What's this cream for?
00:19:09Peppercorn sauce.
00:19:10Why do you do two sauces?
00:19:12Because we like having a mix.
00:19:14Some people maybe like a fresh sauce and then some people might like having like a creamy sauce.
00:19:18So what happens when you mix the two sauces together?
00:19:20Well, usually I don't mix the two sauces together.
00:19:22Usually I have them separately.
00:19:24What happens if I mix them together?
00:19:26It's no good.
00:19:28It wasn't designed to be had together.
00:19:31It was designed as a choice so that you have a flavour explosion.
00:19:34Can I tell you, you've less than an hour to go.
00:19:37Yeah.
00:19:38You've got to work on your chimichurri.
00:19:39Yeah.
00:19:40And you've got to work on your beef.
00:19:41Yeah.
00:19:42So by all standards, you've a lot to work on.
00:19:43Yeah.
00:19:44Let's give it a little taste.
00:19:45All right.
00:19:46What does it need more of?
00:19:47Garlic, chilli, parsley.
00:19:51Maybe a little bit of lemon?
00:19:52Yeah.
00:19:55When life gives you lemons.
00:19:56You make a chimichurri.
00:19:57Yeah.
00:19:58How are you going over there, Michael?
00:20:02So I'm looking at the ribs right now.
00:20:04They're going to be good.
00:20:05They're going to be good.
00:20:06Woo!
00:20:07Those ribs.
00:20:08Those baby back pork ribs.
00:20:10Oh!
00:20:11Just looking at these two teams at the moment,
00:20:13I'm so excited for Michael and Raleigh's pork ribs.
00:20:15Yeah.
00:20:16Those pork ribs are going to have to be really, really tender.
00:20:19Sticky.
00:20:20Nice and sweet.
00:20:22And that's how I love it.
00:20:23So that's the main thing because I might be sending you home tonight.
00:20:25When you think about ribs, what do you think of?
00:20:29Like falling off the bone, sweet, sticky.
00:20:32Can you talk and work?
00:20:34Doing the barbecue sauce now.
00:20:36Proportions are critical here for this sticky barbecue sauce.
00:20:40This recipe has actually been passed down through the generations.
00:20:43My dad actually taught it to me.
00:20:46I remember the first time you brought me to meet your parents,
00:20:49your dad made these ribs.
00:20:50He did.
00:20:51And...
00:20:52Woo!
00:20:53Nice, Michael.
00:20:54Every single time I go home to visit him,
00:20:57he brings out the barbecue
00:20:59and starts pulling together these beautiful sticky baby back ribs.
00:21:03So I'm really trying to recreate his recipe tonight.
00:21:06So obviously it means a lot for me to be able to do dad's recipe justice.
00:21:13What I'm looking for is a little bit of sweetness,
00:21:16a little bit of tanginess and a little bit of heat.
00:21:19I'm very...
00:21:21What?
00:21:22Vinegary?
00:21:23Tomato sauce-y.
00:21:24Which is odd.
00:21:26Where did I go wrong?
00:21:28Probably didn't remember the recipe like I told you to.
00:21:31It's not as sweet as I want it,
00:21:33and it's not as barbecue-y as I want it.
00:21:36This is literally the backbone of our main.
00:21:38If you don't nail this, we do not nail our main.
00:21:41So I really need him to fix this sauce.
00:21:43I don't want to be going home.
00:21:49I'm just concerned for Marco and Danielle.
00:21:51Like, I don't know what's going on over there.
00:21:54I just feel like Danielle and Marco haven't even...
00:21:57Aren't they searing the steaks and then putting them in the oven?
00:22:00Marco's really cutting it fine with getting the eye-flip on the pan.
00:22:04All Marco's get those steaks on.
00:22:07You have to plate, you have to rest the meat.
00:22:09I feel like they maybe have messed it up for themselves.
00:22:12Once I've seared the steaks, I'm going to baste them with garlic and thyme again.
00:22:16The biggest worry for our main course is making sure that the steak is done medium-rare.
00:22:22We're going to have to really keep a close eye on this meat
00:22:24just to make sure that it doesn't get overcooked
00:22:27and that we get a nice, like, sear on the outside as well.
00:22:29That's it.
00:22:35I've got to make sure that these are nice and even.
00:22:37We need to get them into the oven ASAP.
00:22:40The first batch have a good sear on them.
00:22:42These ones, not so much.
00:22:43Just get them three into the oven.
00:22:45180, Marco, or 200?
00:22:47200.
00:22:48Yep.
00:22:49Yeah, but what if they're over?
00:22:51I'm going to trust the vibes.
00:22:53I just go based on vibes.
00:22:55I trust my own intuition and I'll know exactly when to take them out.
00:22:58Okay, are you sure?
00:22:59Yep.
00:23:00Are they not going to be over?
00:23:01No.
00:23:02Okay.
00:23:03I'm happy with half the steaks.
00:23:04They've got a good sear and we've got them in the oven.
00:23:06These steaks just don't have as much of a sear on them.
00:23:09We want to get them in the oven right now, Marco.
00:23:11The pan's overcrowded.
00:23:12The pan's not hot enough.
00:23:13Yeah, just get it in.
00:23:14Marco, please can we just get it in the oven?
00:23:16It doesn't matter if we get the sear on the steaks if they don't get cooked.
00:23:20Marco, this is not going to have enough time.
00:23:22We've just got to do it quickly.
00:23:23Yes, get it in like now.
00:23:25Time is running out.
00:23:26I'm starting to panic.
00:23:27Like right now.
00:23:28Yeah.
00:23:29I definitely feel the weight for the team here.
00:23:31I could be the reason that we're going home.
00:23:33So it needs to go in the oven like right now?
00:23:35Yeah.
00:23:36Let's go.
00:23:37Dan's the first batch.
00:23:38Have a good sear on them.
00:23:39They're looking good.
00:23:40These ones not so much.
00:23:41Danielle and Marco are cooking eye fillet banquet.
00:23:55The pan's overcrowded.
00:23:56The pan's not hot enough.
00:23:57We're running out of time here.
00:23:59Marco, please can we just get it in the oven?
00:24:01The eye fillet doesn't have a lot of fat or flavour.
00:24:04Very tender to eat.
00:24:05Which means it needs to be cooked perfectly.
00:24:08Yeah.
00:24:09So if that's not tender, that could be game over for that.
00:24:12Are they going in the oven right now, Marco?
00:24:13Yeah.
00:24:14Oven over here.
00:24:18Didn't see a very good caramelisation on the outside and that really worries me.
00:24:23Something's definitely gone wrong here in their cook.
00:24:26Maybe he's not used to cooking this many.
00:24:28Alright.
00:24:29Okay, cool.
00:24:32We're looking really good right now.
00:24:34Meat master's going for a triple meat surprise.
00:24:37So we've got the ribs, we've got the pulled pork and we've got the crackling.
00:24:42I'm just going to get this.
00:24:43Pull crackling in the air fryer.
00:24:44On paper, a very Michael dish.
00:24:46Like minimal grains and salads.
00:24:49Yeah, just a little bit of bread and pork.
00:24:52The bread rolls are done.
00:24:53Oh!
00:24:56The way these guys treat sides and side salads, which we've seen, is they don't really care until the end.
00:25:01We're going to have a sweet slaw salad.
00:25:03The salad is not crisp and vibrant.
00:25:06It's going to bring down the whole dish.
00:25:11Ah, not quite yet.
00:25:13What do we think is going on with Michael's sauce?
00:25:15He doesn't seem too happy with it.
00:25:17Can you get me a spoon so I can taste it?
00:25:18Yup, yup, yup.
00:25:20He's been adding, tasting, adding, tasting, which is exactly what you want to do.
00:25:23Give the opportunity.
00:25:24But probably for the last 12 minutes.
00:25:27Yeah, look, he is a little slow with it.
00:25:29Tasted.
00:25:33Perfect.
00:25:34Perfect.
00:25:35That is absolutely banging.
00:25:36I've tried to fix this barbecue sauce for a very long time, ensuring that this sauce tastes exactly as we want it to.
00:25:44So we've got pulled pork, we've got ribs, we've got rolls, and we've got a slaw.
00:25:48Correct.
00:25:49Do you want to taste the barbecue?
00:25:50Yeah, let's go.
00:25:52So what's in this?
00:25:53There's a lot.
00:25:54So there's tomato sauce, honey, sugar, molasses.
00:25:58Very sweet, huh?
00:25:59Yeah, it's very sweet.
00:26:00It's beautiful.
00:26:01We've gone for a really sweet-themed meal.
00:26:04So we've gone sticky sweet ribs, we've got sweet pulled pork, and then we've got a sweet slaw, and then we've got a beautiful bread to bring it all together.
00:26:11And what's the word you've used the most in that sentence?
00:26:14Sweet.
00:26:15Too sweet.
00:26:17It's really just a sweet fest, and while I've got a huge sweet tooth, and I love it, maybe not everyone else does.
00:26:27This is not going into an elimination cook-off, this is going home.
00:26:30Yeah.
00:26:31Well, you know, you do you.
00:26:32So now it's back to the drawing board.
00:26:34I'm adding some really hot peppers, so I need to be really careful with it.
00:26:38While you have a taste.
00:26:40He knows the sauce is a little bit sweet, so I think he's adding some cayenne pepper there, but I think you need a little bit of saltiness in there.
00:26:47Yeah.
00:26:48Cool.
00:26:49No, I like that because it hits you later.
00:26:50Marco, are you happy with this chimmy?
00:26:53Danielle and Marco are cooking two sauces.
00:26:55Okay, cool.
00:26:56Chimichurri and peppercorn sauce.
00:26:59As you know, I love sauce.
00:27:00Why would you put two sauces though?
00:27:02Because they're so different as well.
00:27:04Try this peppercorn sauce, Marco.
00:27:06What Daniel and Marco's done last time is put two desserts on one plate, and that's something to this elimination today.
00:27:12Mmm.
00:27:13That's better.
00:27:14Yeah, that's good.
00:27:15The sauce is good.
00:27:16Okay, cool.
00:27:17Come on, guys.
00:27:18You got it.
00:27:19You got it.
00:27:20The ribs are beautiful.
00:27:22Tonight is the night that the meat master is coming out to take home this competition.
00:27:27Come on, Marco.
00:27:28Get those ribs out.
00:27:29Michael and Riley's biggest weakness?
00:27:31Cooking meat.
00:27:32He's cooking meat.
00:27:33All right, Mark, this is how it's done, mate.
00:27:36This is how meat is made.
00:27:38I want to grill the baby back ribs because I'm trying to replicate a flame that we would normally get at a barbecue.
00:27:44All right, these ones go in its oven.
00:27:47Grill those up right now.
00:27:49So instead, I've got the grill.
00:27:51It's a very high intense heat that's pushing straight down on them, trying to get the caramelization of the sauce.
00:27:57Woo!
00:27:5815 minutes to go.
00:28:00Come on.
00:28:01Come on.
00:28:02Let's go.
00:28:03Let's go.
00:28:04Let's go, Daniel and Marco.
00:28:05Take the steak out now.
00:28:06Let's cut the middle, and then we can suss.
00:28:08I'm going to get another 30 seconds.
00:28:09I'm really trusting in the vibes today because we have no spares.
00:28:13Do you want me to take them out?
00:28:14I'll do it.
00:28:15The top one?
00:28:16Yeah, that's the one you put in.
00:28:17Yeah.
00:28:18The sear on these ones is fine.
00:28:20It's the other ones that probably need more of a sear.
00:28:23I'm going to let them rest first, and then it's the moment of truth.
00:28:28I'm not happy with the other batch.
00:28:30What are you doing?
00:28:31Searing it?
00:28:32I'm going to quickly sear these steaks.
00:28:34I'm hell-bent on getting the sear because I know it's going to be a big point of contention at the table.
00:28:39Get it on, like, right now.
00:28:41Oh, look, he's put the meat back in.
00:28:44I know.
00:28:45Look, he might be just so sure of himself, but I don't think it's going to turn out well.
00:28:49Yeah.
00:28:50If it's not medium rare, I'm going to be quite disappointed.
00:28:52I've never felt this panicked in my life.
00:28:54This sort of stuff never goes wrong for me, especially when I'm cooking meat.
00:28:58Just try.
00:28:59I don't know.
00:29:00You just do you, Marco.
00:29:02It's fine.
00:29:03This is an elimination cook-off.
00:29:05Start planning off.
00:29:06Let's go.
00:29:08Oh my gosh.
00:29:09Let's get on the pulled pork, please.
00:29:11The pork shoulder has been in the pressure cooker for just over an hour now, so it should be ready.
00:29:17Yeah, it's good.
00:29:18Look, Riley.
00:29:19Oh.
00:29:20Yeah.
00:29:21Beautiful.
00:29:22It's perfect.
00:29:23I'm going to shred the pork.
00:29:24Yeah.
00:29:25This is falling apart really beautifully, Michael.
00:29:27We've cooked this steak so many times, but we've never cooked three kilos.
00:29:32Marco, have you carved any beef yet?
00:29:34No.
00:29:35That's what we're doing now.
00:29:36Do you know if it's cooked?
00:29:37Time to find out.
00:29:38Oh, yeah.
00:29:39Good girl.
00:29:40Seven minutes to go.
00:29:41Time to find out.
00:29:42Oh, I'm so scared.
00:29:43Ideally, we would like to rest the meat for a little bit longer.
00:29:46Let me do it.
00:29:47But time is of the essence.
00:29:49We need to cut this steak up.
00:29:51Oh my God.
00:29:52This is overcooked, Marco.
00:29:53Is it?
00:29:54They're medium.
00:29:55They're medium.
00:29:56The first one is looking more like medium than medium rare.
00:30:00I knew it was going to be over here.
00:30:02Yeah.
00:30:03Are they all going to be like this?
00:30:05Is this going to potentially send us home?
00:30:07Oh my God.
00:30:08Hurry up!
00:30:09Five minutes!
00:30:10Don't leave anything behind!
00:30:12Oh!
00:30:13No.
00:30:14He did not drop it.
00:30:15Oh, Michael!
00:30:16Oh my gosh.
00:30:17Oh my gosh.
00:30:18I hope he has more.
00:30:19Michael!
00:30:20You have one job.
00:30:21Five minutes!
00:30:22Don't leave anything behind!
00:30:23Oh!
00:30:24Oh!
00:30:25No!
00:30:26He did not drop it.
00:30:27Oh!
00:30:28Oh!
00:30:29Oh!
00:30:30Oh!
00:30:31Oh!
00:30:32Oh!
00:30:33Oh!
00:30:34Oh!
00:30:35Oh!
00:30:36Oh!
00:30:37Oh!
00:30:38Oh!
00:30:39Oh!
00:30:40Oh!
00:30:41Oh!
00:30:42Oh!
00:30:43Oh!
00:30:44Oh!
00:30:45Oh!
00:30:46Oh!
00:30:47Oh!
00:30:48Oh!
00:30:49Oh!
00:30:50Oh!
00:30:51Oh!
00:30:52Oh!
00:30:53Oh my gosh.
00:30:54Oh my gosh.
00:30:55Oh my gosh.
00:30:56I hope he has more.
00:30:57Michael!
00:30:58You had one job.
00:30:59No!
00:31:00Why would you do that?
00:31:01What kind of meat master drops a tray of meat?
00:31:05That was spares.
00:31:06Can you just be careful?
00:31:07Thankfully, we have enough racks to fill both of the platters.
00:31:12Come on.
00:31:13Cut, cut, cut.
00:31:14Oh, I'm so scared.
00:31:19Some of these steaks aren't cooked how I would normally like them, but we just have to
00:31:22put something out on the plate.
00:31:24One minute!
00:31:25Let's go!
00:31:26Let's go!
00:31:27Let's go!
00:31:28Let's get the meat on the chopping boards.
00:31:30I'm going to put the coleslaw up.
00:31:32The bread rolls are done.
00:31:33Got the pulled pork on the side.
00:31:37Oh, these ribs are looking good now.
00:31:38Let's bring it home!
00:31:39Come on!
00:31:40It's getting strong!
00:31:41So potatoes and the spinach is on the plate.
00:31:44Mushrooms are on the plate.
00:31:46Chimichurra and the peppercorn sauce is on the plate.
00:31:50I feel it.
00:31:51Oh my gosh.
00:31:52This is overcooked.
00:31:53Ten!
00:31:54Nine!
00:31:55Eight!
00:31:56Seven!
00:31:57Six!
00:31:58Five!
00:31:59Four!
00:32:00Three!
00:32:01Two!
00:32:02One!
00:32:03Five!
00:32:04Five!
00:32:05Five!
00:32:06Five!
00:32:07Five!
00:32:08Five!
00:32:09Five!
00:32:11I'm so happy with that.
00:32:12I think that looks fantastic.
00:32:14Good work.
00:32:17The fact that we were able to actually plate this is a miracle.
00:32:20Teams, that was a very exciting watch.
00:32:23Take a break.
00:32:24Safe teams, come down and enjoy the banquet.
00:32:26banquet i'm definitely feeling relieved that we got everything onto the plate so i really hope
00:32:33that the other contestants and minu and colin love it so the four safe teams are scoring us
00:32:41tonight as well i do not feel confident i really hope they score us fairly
00:32:47teams this is our second elimination cook-off and together we eat we get to taste and decide
00:32:59which team will be eliminated as you know this is a very important job it's challenging to know
00:33:08that you've got a hand in sending one of these teams home but at the end of the day it is a
00:33:12competition well let's start with daniel and marco's i feel it banquet i feel it with duck fat potatoes
00:33:20cream spinach mushrooms chimichurri and pepper con sauce that's normally what i'll have at home
00:33:28on the day yeah let's take a plattery today all right all right everyone wants a medium rare steak
00:33:36they're the hero of the dish so these need to be perfect with the amount of steaks we cooked
00:33:41we had to use all of them so some of these are looking more like medium than medium rare
00:33:46is this going to potentially send us home all right bon appetit
00:34:03potatoes good honestly the chimichurri with the steak on the potatoes that was delicious
00:34:11so i'm very happy right now the meat is absolutely beautiful it's exactly how i like it medium rare
00:34:23some of the cook on the steak is a bit over it's good because you can obviously pick what you want
00:34:28but i do think a few of them are a bit over like that's not medium rare i think on the outside of it
00:34:34it had more seasoning to it would have been unbelievable definitely the chimichurri was the
00:34:41sauce they gave the punch to the i feel it tonight the chimichurri was my favorite part of the dish i
00:34:47thought that had the best flavor and the peppercorn was so creamy and beautiful i think everything was
00:34:52cooked perfectly well i wouldn't ask for anything more the potatoes were amazing that was like huge highlight
00:34:59there was nothing i didn't like about daniel and marco's banquet uh if i ordered this at a restaurant
00:35:04i would honestly be super happy about it yeah all right let's see if the next one matches it
00:35:10mac and riley's pork feast pulled pork baby back ribs apple slaw and rolls
00:35:18the pork feast looks amazing and just looks ready to be eaten this pork feast platter has turned out
00:35:34better than expected because i'm the meat master some heavy lifting we've got a lot of sweet elements
00:35:40on our platter some fork on your fork thank you that is exactly how i like it and i'm happy with it
00:35:47can you just get me that little piece at the end thanks all right bon appetit
00:36:10i cannot believe like i'm sitting here with you two lol and lil who michael has said was it four
00:36:33times you would be going home yes and now you are at the top table tasting his food i know isn't it
00:36:39surreal how does that taste oh it tastes very sweet just like his glaze i feel like the only flavor
00:36:45they had on the plate was that glaze i think they're in trouble i thought the ribs were very
00:36:52sweet but that was really great and the meat just fell apart the highlights are the pork ribs which is
00:36:58like everyone looks forward to to eating pork ribs when they see it it's the first thing you grab those pork
00:37:03ribs were so tender nice and sweet i love sweet sticky ribs the ribs were awesome the pulled pork was
00:37:10cooked well i just feel like maybe that sauce they used to rehydrate the meat could have been reduced a
00:37:15bit more when i put the bread with the pulled pork and the slaw they all tasted really good together
00:37:21pulled pork i quite like it i like that it isn't full of sauce meat master good on him i definitely
00:37:27preferred michael and raleigh's mane i think it's exactly what i look for in a banquet mark there's
00:37:35a lot of talk about the meat master and meat cookery has michael and mastered the meat today would you
00:37:41say to me he hasn't probably the best cook thing on here was uh the pork crackle which and just put it
00:37:48in the air fryer overall i think it looked better than it tasted unfortunately it was a little bit of a
00:37:55let down so who's in the lead i think daniel and marco are like if i got both at a restaurant i'd be
00:38:01sending a few things back on that so send them back 100 yeah we probably want the meat master to go
00:38:09home i think his uh time's up we're going to call them back in shortly for the second course
00:38:16keep in mind what you've already tasted because at the end of the night you'll need to score each banquet
00:38:22out of ten hearing the critiques i reckon daniel and marco would just be ahead but next it's
00:38:29desserts so we've everything to play for
00:38:35still to come fan them hard the dessert cook goes down to the wire i'll go home
00:38:41i trust in our dessert that's definitely burnt and the pressure of one team going home
00:38:47oh reaches boiling point we're up against the coffee oh my god
00:39:00teams it's time to come back to the kitchen let's go
00:39:03after our main banquet i am feeling very very confident in what we've delivered and i feel
00:39:18like we definitely should be ahead michael and riley and daniel marco for one team this will be the last
00:39:26time you'll ever cook for us but i must say for the safe teams daniel marco you're just ahead
00:39:39nice but at the same time we all know how good riley is at desserts
00:39:44teams your dessert banquet must be presented in just one hour
00:39:49your time starts now
00:40:02i'm going to start whipping the cream i've trusted our dessert i know how good this dessert can be we
00:40:08just need to keep staying focused for this next hour daniel and marco what are you making for dessert
00:40:13banoffee pie i love banoffee so do i we're excited to try it with our banquet style banoffee pie tonight
00:40:22it's going to have all the beautiful layers that banoffee pie usually does it's going to have a
00:40:25beautiful biscuit crumble a nice dulce de leche nice fresh whipped cream some bananas dark chocolate
00:40:32shavings and some delicious caramelized banana on top have a look at them until i've pressed them down
00:40:38do you think this is a good thickness not too thick not too thin definitely not too thin i don't think
00:40:43we've ever made a banoffee pie and it hasn't been a crowd pleaser you're doing great sweetie
00:40:50wow dessert course these teams are straight into it they're not wasting any time well you don't have
00:40:55time to waste dessert's our thing so i'm not too worried for dessert we are cooking creme brulee donuts
00:41:02the filling for our creme brulee donut is a beautiful vanilla custard that's silky smooth
00:41:08which will be delicious okay so i'm just going to cool this down michael and riley in the main course
00:41:13stage she made her dough for the donuts so she's let it prove on the side so there should be no slight
00:41:19buffy i want you to just concentrate on cooking those donuts yep oh riley they're really sticky
00:41:26now the frying is the danger now it needs to be at the right temperature so it doesn't color
00:41:31too much on the outside but cooks in the inside at the same time these donuts look like they're ready
00:41:36to flip now riley oh maybe not i've got four donuts in the deep fryer and they are going brown a lot
00:41:46faster than i thought can you pull one out take it out so we can see what it's gonna look like inside
00:41:52okay i've taken that one out guys are donuts they look really really brown
00:41:57oh that's definitely burnt yeah oh it's a little bit doughy in the middle riley yeah they're way too
00:42:03dark i'm ultra competitive like i want to win this competition i need to cook these donuts to
00:42:10perfection timing's right it's just the temperature's too high did you put the temperature down that's
00:42:16what i'm asking yes okay they're looking a lot better okay perfect thinking we need to get a move on
00:42:21don't we yeah what would you say is an easier dessert to make oh the banoffee pie for sure less can go wrong
00:42:31i'm going to start putting the caramel on the biscuit base now with our banoffee pie the biggest challenges
00:42:38can be considered too simple too safe i feel like you can't go wrong with banoffee pie but i also know how
00:42:43talented riley is lots of bananas to cut this banoffee pie is going to have to be good for us to stay
00:42:50on top here yeah i agree we're doing banoffee pie because we just know it's such a delicious dish and
00:42:57taste it the flavors are absolutely insane and flavor always wins over technical skills
00:43:05and mark and let's just keep pushing those little last ones they're looking great michael has pulled
00:43:14through and he's coming out with some beautiful looking donuts but you've got to have consistency
00:43:20in the elimination cook-off these ones look a bit sad but that's okay they're still a little bit
00:43:25different in terms of their cooking like still some are lighter and then some are coming out dark these
00:43:29donuts are our best ones i'm going to replicate a creme brulee in this donut by having a beautiful
00:43:34silky custard filling and i'm going to dip that donut in caramel it's going to heart it and you're
00:43:40going to have a crack on the top like you do when you have a creme brulee just worry this toffee isn't
00:43:45dark enough grab some sort of chopping board and start fanning them down to cool them down faster
00:43:52so what's our biggest risk right now biggest risk right now is the donuts being too hot to fill
00:43:58you can't put this in the fridge because the humidity of the fridge will
00:44:01which make the sugar sweat okay fan them hard if the donuts don't cool down when we put the filling
00:44:07in the film's going to melt keep fanning keep doing it don't stop
00:44:17he's a little bit too happy for my lady for an elimination cook-off he's doing the sprinkler
00:44:22i want a donut don't hit them off the bench 20 minutes go hard i'll go home
00:44:38oh my gosh you okay there marco yeah with our banoffee pie the biggest challenges are just trying
00:44:44to elevate it a little bit we need to get some candied bananas going marco benille and michael's
00:44:50are putting their bananas with some brown sugar in the airfryer they look amazing yum i definitely
00:44:57think a banoffee pie to us sounds like it's going to be the winner 10 minutes to go you need to move
00:45:03faster all right i'm gonna start filling these we literally have no time so we need to be
00:45:13on the ball making sure we're not making any mistakes we'll be piping these donuts right down
00:45:18to the minute mark i swear so we want them to be jam-packed with that creme brulee don't we yeah
00:45:23i don't want the filling melting it means our mkr journey is over the donuts are hot still
00:45:34i have cold cream it's just not going to plan and i'm really scared if we'll be able to serve up
00:45:40five minutes and one team is going home let's go oh i didn't see that one coming out the bottom
00:45:47what's up riley it's not cool enough yet to film oh hang in there
00:45:55what's up what's going on what's going on what's going on what's going on what's going on talk to me
00:46:07to go home at this point we've come so far we've proven ourselves so many times
00:46:12times talk to me we've fought so strong to be here and to go home right now would just be
00:46:21extremely upsetting and really disappointing
00:46:28right
00:46:36five minutes and one team is going home let's go
00:46:42so what's up what's going on what's going on what's going on i'm scared we're going to be
00:46:51going home the dessert was what was meant to get us over the line but we had so many errors
00:46:58and i feel like this is the first opportunity that i've been able to put my food dream in the
00:47:02forefront and it's actually really upsetting to know that it could be coming to an end this evening
00:47:07look we're up against the clock here we're really running out of time if i'm having a moment i'm
00:47:13thinking to myself if we can put together the most beautiful creme brulee doughnut under a time limit
00:47:19in kitchen hq with so many people watching you if i can do that i can really do anything when it comes
00:47:25to baking i just hope we can get these perfect all right we got this in the absolute bag
00:47:34push through get those donuts filled two minutes that's it come on two minutes oh la la
00:47:41so just adding whipped cream it'll taste amazing maybe a little bit simpler than michael and riley's
00:47:47but the flavor is 200 there i think for us going home today is just not an option we want to be able
00:47:54to leave this kitchen knowing that we did our absolute best we've seen so much technique on this
00:48:00show but it comes down to flavor i'm going to start plating these they've cooled down enough for one of
00:48:06you it's the end of angia please give it all you've got you've got one minute
00:48:11it's happy with the nuts very happy with the nuts you keep piping i'll transfer these ones across
00:48:18come on michael and riley we got this we got you come on we need two more come on riley get those
00:48:25donuts on the plate let's go candy banana and we're going to crunch them over the top the last one quick
00:48:3110 seconds 10 9 8 7 6 5 4 3 2 5 that's it time time we've got away from your bench
00:48:49you happy with them yeah that's good that's all that matters the overall donut i think it didn't
00:48:54look too pretty but they look really delicious so i'm hoping that's what saves our presentation
00:48:59the custard's really nice the top is cracking take a bite of it perfect oh hopefully we've done
00:49:08enough we know these flavors work we need to just be confident and comfortable with what we've
00:49:13delivered and hopefully it should be enough to get us over the line it's in their hands and in the
00:49:18judges hands now proud of you thank you teams well what a bottle take a break while we taste your
00:49:25desserts and we'll call you back soon i'm just so proud of us we've shown everybody that we unite as
00:49:33a team it doesn't matter what we're put through we always come back together and i really am sad
00:49:40thinking that this could potentially be my last time cooking in kitchen hq
00:49:43james earlier on we tested the mains and we all have our opinions about those dishes
00:49:55but now it's time for dessert all right let's start with michael and riley's creme brulee donuts
00:50:01all right we've worked so hard to be here i'm here to show manu and colin how good of a baker i am
00:50:16one inch boys oh for this to be our last cook would just be devastating because we just keep getting
00:50:24better it's a bit hot it's like hot cow
00:50:54this donut is how a donut should be it's so fluffy you have the velvety custard in there with the
00:51:12vanilla bean really enhancing the flavor yeah i really like it first bite i had was awesome i
00:51:20really loved it loved the flavor of the custard it was really good but there wasn't enough and the
00:51:24the the middle was a little bit doughy feeling like as i was biting into it it got more and more
00:51:28dense i was a little concerned with the cook i was thinking these donuts are going to be completely
00:51:34raw in the inside but mine actually was perfectly fine but i think i would have preferred just a
00:51:39classic custard filled donut i think for me the toffee on the outside it was too hard on my teeth and i
00:51:45didn't enjoy it mine was really thick and i was constantly chewing it i love the layers the layers were
00:51:51unreal just like a creme brulee top was nice and crunchy then it was soft and then it just went
00:51:57smooth in the middle it was beautiful i really enjoyed it you might just want to pass that plate
00:52:01up here in case you eat too much that's not going anywhere and now it's time for daniel marco's banoffee pie
00:52:09all right shall we we are so happy with how the dessert went
00:52:26we're confident but we also know that michael and riley's looks really good as well so we're just
00:52:34sitting here anxiously thinking is it going to be enough to get us over the line bon appetit
00:52:52i'm not sure about the base
00:53:04caramel sauce i just needed to be a bit more richer so that the cream can cut through it and
00:53:11i guess the banana was a bit subtle for me so i needed to be a bit more richer with the sauce
00:53:16i love banana and caramel as a combination i think their caramel was really lovely it's nice and silky and
00:53:22smooth i really enjoyed it i think the nuts were a good addition with the chocolate as well
00:53:27nice flavor the caramel wasn't as sweet as i was expecting it to be
00:53:31i didn't mind it but they definitely played it safe can't really fault it they did play on the safe
00:53:37side but to me it delivered so would you have played on the safe side for an elimination cook-off
00:53:43i mean if i for me if i want to go out i want to go with a bang so i'd be bold for me yeah
00:53:48big magic two teams and two courses but only one of those teams can move on who will that be
00:53:59please consider your scores very very carefully because after the scores are revealed one team is
00:54:06going home
00:54:18riley and i left everything in the kitchen tonight we really feel like we knocked it out of the park so
00:54:23i'm just hoping that the judges and the guest teams saw everything as we did
00:54:27it's a bit scary waiting to know what the safe teams will score our food we think we've done just
00:54:33enough but our fate is in their hands one point could make all the difference it's now time for
00:54:41the safe teams to score michael and riley's and danielle and marco's banquets their total score will be
00:54:49averaged to give a team score out of 10. it makes me feel a bit sick knowing that the scores are sending
00:54:55someone home tonight so it is really serious and we need to judge accordingly let's start with michael
00:55:01and riley i love the pork just needed some seasoning on the sides yep the pork feast it looked amazing
00:55:08but i think the pulled pork tastes like it was in water like didn't have really good flavor in it the
00:55:14pork feast was lacking flavor it's just really underwhelming for dessert they made you know the
00:55:19creme brulee donuts i love how it mimicked a creme brulee yeah it's beautiful wow it was the fluffiest
00:55:27donut that i ever had in my life their creme brulee donut i liked but for me i prefer daniel and marco's
00:55:36dessert the donut was good wasn't the best donut we've ever had so daniel and marco we had the i fill it
00:55:44feast i actually really enjoyed that i think that chimichiro really carried the flavor for them
00:55:49the steak was cooked well yeah the duck fat potatoes were awesome yeah crispy on the outside softer on
00:55:54the inside i guess it was risky going with i fillet but it was cooked perfectly but just lacking season
00:56:00yeah i agree and for dessert we had the panofi pie oh it was a bit of a let down to be honest it had
00:56:09really thick base it needed a lot of work when i had the whole thing together it was perfect
00:56:15overall both teams were relatively close let's score daniel and marco a six however strategically
00:56:24i'd love michael and riley to win tonight let's go michael and riley a seven after tasting both
00:56:29teams banquets i think we give michael and riley a six perfect now daniel and marco i think they were
00:56:35just ahead so let's score them a seven michael and riley we're going to score them an eight an eight
00:56:41yeah whether it's michael and riley or daniel and marco a big threat is leaving the competition tonight
00:56:47so for daniel and marco score them a seven out of ten
00:56:51so we only give daniel and marco a nine we're going to give michael and riley a score of seven
00:56:57tonight i'm really hoping that daniel and marco stay on and maybe the meat master will be going home
00:57:03finally
00:57:10i am so nervous it's anyone's game at this point we were ahead of michael and riley after mains
00:57:19but doubts are definitely creeping in we could be in trouble
00:57:22today riley and i brought into kitchen hq what we wanted to bring in we gave it our all
00:57:29and we feel like we could definitely win this competition it is going to be splitting hairs
00:57:34i think it's going to be a now-biting decision
00:57:39michael and riley daniel and marco i'd like to say that you two teams tonight you gave it everything
00:57:48whatever the result is both teams should be very proud of themselves well done okay so here's what
00:57:57we thought of your banquet michael and riley your banquet was a pork feast pulled pork baby back ribs
00:58:07apple slaw and rolls i would say this dish is a little bit like riley sweet
00:58:17i was hoping i was going to say 10. i did like the ribs but what i helped them was a bit of soy sauce
00:58:23just to give it a salty component because it was quite sweet i think firstly the pork ribs were so
00:58:30tender falling off the bones which was a great job the pulled pork for me was the thing that hurt your
00:58:37dish a little bit a little bit more sauce a bit more seasoning just to bring it alive again i found
00:58:44the slaw refreshing the bread was good really perfect accompaniment to that dish we're not shocked
00:58:52that's a very fair critique daniel and marco it's your turn you gave us the eye filler banquet
00:59:01i fill it with duck fat potatoes cream spinach mushrooms chimichurri and peppercorn sauce
00:59:09a lesson in duck fat potatoes they were crunchy they were rich sauce chimichurri bang chimichurri was
00:59:18strong chili vinegary herbicious delicious i don't even know why you needed two sauces if the chimichurri is
00:59:27a great sauce just stand by it the beef was cooked perfectly though i would have given a nice caramelization
00:59:36and crust on the outside it was a good banquet dish with a few elements i would have lifted i'm happy
00:59:43with the critiques that would lead us to believe that we have a good chance of staying in but we're
00:59:48expecting riley the dessert queen to deliver with this dessert we're nervous we don't know which way this
00:59:55is gonna go since we are slightly behind there is a lot of pressure on dessert we need to absolutely
01:00:17nail dessert for us to beat daniel and marco for us to feel comfortable i think we wanted a bigger lead
01:00:24on michael and riley after the mains we're really happy with how the dessert went but we also know
01:00:30that we could be going home michael and riley for dessert banquets you created creme brulee donuts
01:00:41i think i'm gonna steal that recipe oh my god that is such a massive honor to hear manu say i want
01:00:49your donut recipe but that'll make it slightly better i should have seen that coming what i would have
01:00:59done differently for the brulee is i would have taken the caramel a lot lot darker yeah it would have
01:01:06stopped me chewing on caramel for too long it sort of cracked a bit when you hit it put it when you ate
01:01:13it started to chew but the donut was light it was fluffy the highlight for me was the creme inside it
01:01:21it was beautiful light it was rich the presentation was a bit awkward like you really tried to put so
01:01:27much cream in but it was like trying to come out of it which was to the eye not very pleasant that's
01:01:33what brought that dessert down but when you open your patisserie shop i will be buying those donuts
01:01:38when you've perfected the recipe yeah even though there were so many positives i can't help but
01:01:46really hone in on the negatives i'm just really hoping we've done enough daniel marco for your dessert
01:01:52your credit banofi pie what a classic delicious not too sweet this dish is a real crowd pleaser the last
01:02:03ball brought me back to being 12 in my house exactly like we all got it served
01:02:10it was just what a benefit pay is supposed to be top notch a little bit safe
01:02:18but would i order it again yes i would
01:02:25the judges critiques are pretty balanced
01:02:27this is really going to come right down to the way it's going to be neck and neck
01:02:33now it's time for the scores michael and riley the safe teams all scored
01:02:40and the average score of the teams was
01:02:44seven out of ten
01:02:48i would have liked an eight but a seven is okay i take that a seven is good
01:02:53so
01:03:00i'm going to have a seven
01:03:02so
01:03:02for your banquet tonight i scored you
01:03:10a seven
01:03:13that give you a grand total score of 21 out of 30.
01:03:17at this moment i think michael and riley have done enough
01:03:25dalian and marco the guest team is giving you an average score of
01:03:30seven out of ten
01:03:31so we've got the same score as michael and riley from the guest teams
01:03:38it is so close between daniel and marco and michael and riley
01:03:43we can't tell who's going home
01:03:46daniel and marco for your banquet tonight i score you
01:03:49an eight
01:04:16giving you a grand total score of 22.
01:04:23congratulations
01:04:31high five
01:04:35congratulations guys
01:04:37thanks guys
01:04:38which means michael and riley unfortunately
01:04:40you've been eliminated from my kitchen rules
01:04:45michael and riley what a team
01:04:50you will always be remembered there's no doubt about that
01:04:55the meat master the desert queen it's time to leave the kitchen
01:04:59i cannot believe that the nkr journey is over
01:05:16thank you thank you thank you
01:05:21one point in it when stupid point
01:05:25so close ridiculously close but absolutely no regrets
01:05:30we are sad to see michael and riley league's competition like yeah he's given us grief but
01:05:35he's also shown us a lot of love i know that riley's going to kill it with those pastries in the
01:05:39future and i can't wait to visit her little shop the meat master is no more we are going to miss him
01:05:45but hey i've always got him on speed dial on number three
01:05:52from one bombshell to another teams we are going back around the country
01:06:00to cook in your kitchens again and the ultimate instant
01:06:10more dishes more pressure
01:06:14it's double the trouble two entrées two mains and two desserts
01:06:20next time family men justin and will kick off the ultimate instant restaurant round
01:06:32yeah we are so anxious yeah cooking double the dishes our diners will have the choice tonight
01:06:38can i just say you're the biggest waiter ever to take my order what would you like
01:06:42but will the judges still be smiling this is where the magic happens when the boys serve up some
01:06:51secret family recipes um the ugliest dish you've ever served it was delicious are you tearing up buddy
01:07:02no words and a brand new twist
01:07:05oh wow could bring tears of a different kind open critiquing and open scoring i don't think
01:07:15anyone thought we were going to be having to say our critiques and scores out loud
01:07:21in this ultimate instant restaurant round we'll turn up the heat yeah that smells so good and our heroes
01:07:29will rise the only score i can give you is a 10. a 10. another 10.
01:07:38but an agent of culinary chaos will emerge yeah you're all going down with a truth so explosive
01:07:47say the truth to the people say the truth it will set the competition on fire there you go bang
01:07:54i knew it that's it you're happy with that that's the first time anyone's admitted that
01:07:59at the end of the round four teams will go straight to the finals let's do it and one team
01:08:08will make a dramatic exit unfortunately you are eliminated i'm going
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