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My Kitchen Rules Season 15 Episode 17
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00:00:00Previously, the pace was fast and the exit even faster for two teams in Kitchen HQ, before the judges up the ante for our final five teams.
00:00:17We are going back around the country to cook in your kitchens again in the ultimate instant restrooms.
00:00:26Double the trouble. Two entrees, two mains and two desserts.
00:00:31Oh no.
00:00:34Tonight, family men Justin and Will kick off the round.
00:00:39We are so anxious about cooking double the dishes. Our diners will have the choice tonight.
00:00:44Can I just say you're the biggest waiter ever to take my order?
00:00:47What would you like?
00:00:49But will the judges still be smiling?
00:00:52This is where the magic happens.
00:00:54When the boys serve up some secret family recipes.
00:00:59Um, the ugliest dish you've ever served.
00:01:04It was delicious.
00:01:05Are you tearing up, buddy?
00:01:08No words.
00:01:09And a brand new twist.
00:01:12Could bring tears of a different kind.
00:01:16Open critiquing and open scoring.
00:01:19I don't think anyone thought we were going to be having to say our critiques and scores out loud.
00:01:24In this ultimate instant restaurant round, we'll turn up the heat.
00:01:32Yeah, that smells so good.
00:01:33And our heroes will rise.
00:01:36The only score I can give you is a ten.
00:01:39A ten.
00:01:39Another ten.
00:01:40But an agent of culinary chaos will emerge.
00:01:48Yeah, you're all going down.
00:01:49With a truth so explosive.
00:01:53Say the truth to the people.
00:01:54Say the truth.
00:01:55It will set the competition on fire.
00:01:58There you go, bang.
00:02:00I knew it.
00:02:01That's it.
00:02:02You happy with that?
00:02:03That's the first time anyone's admitted that.
00:02:05At the end of the round, four teams will go straight to the finals.
00:02:11Let's do it!
00:02:12And one team will make a dramatic exit.
00:02:16Unfortunately, you are eliminated.
00:02:19I'm going.
00:02:28It's the first ultimate instant restaurant.
00:02:39And in Sydney, family men Justin and Will are gearing up to set the bar for the new round.
00:02:46Daddy's coming.
00:02:47I'm just looking for a good time.
00:02:50Justin, I've been on the road for a fair bit.
00:02:52So it's really nice just wanting to see the family.
00:02:55A little bit of a reset before our big cook-off.
00:02:57Daddy!
00:02:59Just a bunch of...
00:03:00Seeing the kids this morning is a massive motivation that we need.
00:03:04He's coming!
00:03:04We're doing this for our families.
00:03:06Family is everything.
00:03:09First off the ranks for the ultimate restaurant.
00:03:11So I'm actually quite excited.
00:03:13We're aiming for a score close to 80.
00:03:15We're setting the benchmark and we're going to create that new standard.
00:03:25Love you, folks.
00:03:27See you guys.
00:03:28Justin and Will have five hours to shop for ingredients, set up their restaurant and prepare
00:03:41their dishes.
00:03:42Double the usual amount before the guest teams arrive.
00:03:46We're back to this place.
00:03:47Oh, we're back, baby.
00:03:49I almost put a hemi.
00:03:50I got the golden.
00:03:52The ultimate instant restaurant round is going to be next level.
00:03:55Two entrees, two mains, two dessert, double the pressure.
00:03:59We've got heaps to get, so let's get through this nice and quick.
00:04:01Justin and Will, two dads who want to prove to their kids that they can do anything they want
00:04:08in life.
00:04:08And so far, they haven't put a foot wrong.
00:04:11Let's get the odd bunch of limes, just like us.
00:04:13But with a lot of flavor.
00:04:17Put it in the bag, bro.
00:04:18Bring forward the next one.
00:04:20Okay.
00:04:21We are so anxious about cooking double the dishes.
00:04:24I think this will be double as challenging as the first one.
00:04:29All right, Justin, we need some flour.
00:04:32For entree one, we are making cake malay beef samosas with tomato and chili chutney.
00:04:37All right, so a samosa, beautiful little crisp triangle shell.
00:04:42It's going to be stuffed with a beef filling.
00:04:44I'm hoping that beef is moist.
00:04:46It's got enough fat in there, maybe some vegetables, a little bit of spice.
00:04:50So when you bite into that samosa, you get oozing beef.
00:04:53All right, jalapenos.
00:04:54It's going to add some kick to that crudo.
00:04:57Woof.
00:04:58For entree two, we're making kingfish crudo with black caviar.
00:05:02They're trying to be a little bit more fine dining here, I suppose.
00:05:06Crudo means raw fish, which is delicious.
00:05:09But it's all about what you add in to this dish.
00:05:12So the dressing needs to be strong.
00:05:15It needs to be a lot of acidity, a lot of flavor, a lot of spices, a lot of herbs to make
00:05:20this fish shine.
00:05:21I need some pistachios.
00:05:24Bro, you know what I'll use?
00:05:25Yeah, the Woolies app.
00:05:26Check this out.
00:05:28Hey, Olive, where are the pistachios?
00:05:30Aisle six.
00:05:32All right, let's go to aisle six.
00:05:33It means the world to us to be in the top five.
00:05:37This time we're aiming to be at the top of the leaderboard.
00:05:39But Justin and Will are definitely our biggest threats in this competition.
00:05:43Yeah, we've said that from the beginning.
00:05:44I think the boys work fantastic together.
00:05:47Their food is amazing.
00:05:49Tonight we are expecting so much flavor, a lot of technique.
00:05:52The best dishes that they've served so far.
00:05:54But it's going to be a challenge.
00:05:57All right, Justin.
00:05:57All the sauces, all the soy sauces for the dong por ro.
00:06:01The braised pork belly.
00:06:03The main one, we're cooking dong por ro with Asian greens and rice.
00:06:08So we've got a little pork number.
00:06:10It's a braised dish that's got a lot of soy in there, a lot of saltiness, lots of spice.
00:06:15Bro, this dish is going to be insane.
00:06:16I like the sound of it, but it's got to be punchy.
00:06:19The brat's got to have flavor.
00:06:20That pork has got to be cooked enough that you can just squash it with your fingers.
00:06:24It's that soft.
00:06:25Yep, that's funny.
00:06:27Our menu will definitely surprise people tonight.
00:06:29A lot of different flavors.
00:06:30I'm hoping the other teammates have packed their passports because we're going all around the world tonight.
00:06:35We need to get some tomatoes, mate.
00:06:37What is this for?
00:06:38Tomatoes for the seafood hot pot.
00:06:40All right.
00:06:40We need about eight of these.
00:06:41Eight of these.
00:06:42For the main two, we are cooking my Omar's seafood hot pot with rice.
00:06:47That smells like a winning tomato right there.
00:06:49You know, I'm always worried when someone puts a family member inside of a recipe
00:06:54because it adds on pressure for them.
00:06:58The seafood is very delicate.
00:06:59If you overcook anything in that hot pot, that could be the end.
00:07:04So I hope that Justin delivers on this.
00:07:11The seafood hot pot that your grandma, your Omar, has passed down,
00:07:15that's going to be like a showstopper.
00:07:17I am packing it on the inside.
00:07:18Let's not lie about this.
00:07:23Tonight, there will be two options to choose from for an entree, main and dessert.
00:07:28This is a really good opportunity for us to be strategic.
00:07:31If we want to be at the top, if we want to be MKR champions,
00:07:35we'll do whatever it takes to win.
00:07:37Let's rip into this, Justin.
00:07:38Come on.
00:07:39This is it, man.
00:07:40Justin and Will have just over three hours to set up their restaurant
00:07:45and prepare their dishes before the guests arrive.
00:07:50All righty.
00:07:50Back where it all started.
00:07:52Bro.
00:07:53Woo.
00:07:53Tropic like it's hot 2.0.
00:07:55Let's set this up.
00:07:56Yep.
00:08:00Island slash South African vibes.
00:08:03What a combo.
00:08:05Being at the pointy end of the competition,
00:08:06I think people are going to be very critical.
00:08:09So we've got to make sure we're on top of our game
00:08:12and we deliver what we've promised.
00:08:14It's two gatecrasher teams that we've never cooked for in this setting before.
00:08:19This is our first time at Justin and Will's restaurant,
00:08:21so what we're expecting is lots of flavour, lots of culture.
00:08:26Mate, I reckon their taste buds are on fire tonight.
00:08:29The ultimate instant restaurants are going to be so challenging.
00:08:32So keen to see what they do under this sort of pressure.
00:08:36All right.
00:08:36Chocolate like a top 2.0.
00:08:38Let's go cook, bro.
00:08:39Yeah, let's get in there.
00:08:43Let's get these on.
00:08:44I've missed these.
00:08:46I'm pumped.
00:08:47I want to get a 10, bro.
00:08:48Yeah, me too.
00:08:48Getting a 10 from Colin Manu is the ultimate compliment.
00:08:53Let's go.
00:08:54Let's get into it.
00:08:54Like, we come first in the first round,
00:08:56but we just haven't got that 10 to, you know,
00:08:59complete our table of success.
00:09:02So, Justin, I want to start on the biscuit base for the cheesecake dessert.
00:09:05For dessert one, we are making a New York cheesecake.
00:09:08What makes it New York, though?
00:09:10Do you have it with a cup of coffee?
00:09:13And a hot dog.
00:09:15Justin, shush, man.
00:09:16Yes, chef.
00:09:16He's going in for 10 minutes.
00:09:19All right.
00:09:20New York cheesecake's one of those things everyone's had.
00:09:24A grape cheesecake is not overly heavy.
00:09:26It's got enough texture in there, but it's light and fluffy.
00:09:29It's got the crisp bottom.
00:09:30This is the ultimate.
00:09:31A New York cheesecake, just a slab of cheesecake, is not ultimate.
00:09:35Something has to elevate this dish.
00:09:37Wow.
00:09:38That looks so good.
00:09:39What makes a New York cheesecake is that it's classic, simple, and elegant.
00:09:44You can't beat that.
00:09:46All right.
00:09:46That's ready to go.
00:09:48We'll see you soon, my friend.
00:09:50I'm starting on the creme for the Paris breast now, Will.
00:09:54Yeehaw!
00:09:54The dessert two, we're making a Paris breast with pistachio creme.
00:09:58It's a risky one with Manu being there.
00:10:01And I'm pretty sure he's had a fair few of these in his lifetime.
00:10:05Paris breast is a choux pastry piped in a donut shape.
00:10:08Choux pastries are not easy to achieve.
00:10:11It needs to be crispy on the outside, airy in the middle, so you can cut it in half and pipe the cream.
00:10:16So many things can go wrong.
00:10:18If the boys can make this, I'd be very impressed.
00:10:21But we came on here to test ourselves, man.
00:10:23Yeah.
00:10:24And I feel like this dessert is going to be key to wowing the judges and the teams.
00:10:30Justin and I coming into this competition, desserts wasn't our strength.
00:10:33So it'd be exciting to show people that we can cook desserts.
00:10:37We want to finish big.
00:10:38Yeah, man.
00:10:39I want people to look at our food and think, wow, I may as well quit now.
00:10:44We definitely want to beat Justin and Will.
00:10:46We've got to show that we're the top dogs and we are the better cooks
00:10:50and we're going to win this competition.
00:10:56So, Will, I'm starting on the fish stock for Omar's hot pot.
00:11:03Omar means grandma in Afrikaans.
00:11:05So the family recipe comes from my Omar, my grandma.
00:11:08This recipe was passed down to my dad and now my dad's showing me how to make this particular seafood hot pot.
00:11:14I've got this fish stock in the pressure cooker.
00:11:17But there is a lot of pressure to get Omar's recipe correct.
00:11:21In South Africa, a crayfish curry is a staple in any household.
00:11:26However, my grandma thought we need more flavor and spice.
00:11:29So she added a Rogan Josh and a Thai red curry paste.
00:11:33So that was unconventional.
00:11:35All right.
00:11:35This is the secret weapon, Will.
00:11:37Oh, finally get to use it.
00:11:39Woo!
00:11:43It's called a poiki.
00:11:45Yeah.
00:11:45It's like a traditional South African cast iron pot.
00:11:48Mate, I am frothin'.
00:11:50I am so stoked to be able to use this poiki.
00:11:53This has been in our family for years.
00:11:56I couldn't even tell you how long.
00:11:57It just brings up happy memories of being a kid, watching my grandma and my dad cooking.
00:12:03And to be able to use it in this competition, it is definitely our secret weapon tonight.
00:12:08This is where the magic happens.
00:12:11That is quite spicy though.
00:12:12Wow.
00:12:13We're going to bring the spice, bring the flavor and get a 10.
00:12:18Ha ha!
00:12:18You know what?
00:12:21I'm not worried about the teams judging this hot pot.
00:12:25I'm worried about the phone call to dad tonight.
00:12:28Once I've finished the hot pot, it's all about impressing Omar and dad.
00:12:36All right, Justin.
00:12:38Yo.
00:12:38Pulling out the pork.
00:12:40Yes.
00:12:40Just getting ready to build up the dong poro.
00:12:42So with the maids, there's a bit of Justin and a little bit of me.
00:12:45Dong poro is actually one of my favorite Chinese dishes.
00:12:48It's something they cook at home.
00:12:49This is what gives the pork the color.
00:12:51The kids love it.
00:12:52The family loves it.
00:12:54And if the judges love it, the contestants love it.
00:12:56I'm sniffing a 10 somewhere, man.
00:12:58Like, that's ready to reduce.
00:13:00And then we just leave it for like an hour and a half.
00:13:03Beautiful.
00:13:03It should be ready by the time we have maids.
00:13:06Teams will be here any minute.
00:13:08All righty.
00:13:09I'm excited for them to try our food tonight.
00:13:11Ultimate Instant Restaurant Rounds.
00:13:18We made it as expected.
00:13:20That's right.
00:13:21And no team or dish is going to get in our way of winning this competition.
00:13:26Absolutely.
00:13:26We're going to do whatever it takes to win.
00:13:29Dinner at Justin and Will's tonight.
00:13:31The so-called big dogs.
00:13:32I wonder if they can keep up with all the hype.
00:13:34We barely scraped through last time.
00:13:36So the competition is only getting tougher from here.
00:13:41Ultimate Instant Restaurant is just going to the next level.
00:13:44The other teams don't want to step up.
00:13:46That's fine.
00:13:46Because we'll be flying past more.
00:13:59Oh, they're here.
00:14:00They're here.
00:14:03Game time.
00:14:04Let's go welcome them in.
00:14:14We're back in Sydney.
00:14:16Back where it all started.
00:14:17Full circle moment.
00:14:18I feel so excited to try their food again.
00:14:32Beautiful.
00:14:32Oh, my God.
00:14:33It's so cute.
00:14:34So nice.
00:14:35Are we at Tropic?
00:14:36I love it.
00:14:36What a beautiful user.
00:14:37Oi.
00:14:38Tropic or Island or something.
00:14:40I love it.
00:14:40Looks amazing.
00:14:41Tropic theme.
00:14:42There might be a big storm tonight.
00:14:44Wow.
00:14:45I love this place.
00:14:46Oh, nice.
00:14:47Hey, guys.
00:14:48Welcome to our ultimate instant restaurant.
00:14:50Tropic like it's hot.
00:14:512.0.
00:14:52You know, we're the first to cook in the competition and they couldn't catch us.
00:14:59And we're looking to do the same thing this round.
00:15:02I really want to beat Justin and Will out of the top five teams.
00:15:07They are our biggest threat, our biggest competition.
00:15:09And that's exactly why we're super motivated to beat them.
00:15:12Because you want to beat the best to be the best.
00:15:14So kick back, relax, enjoy the night, guys.
00:15:17And I hope you enjoy the delicious food we've played now.
00:15:20Cheers.
00:15:20All right.
00:15:21See you, guys.
00:15:22Oh!
00:15:25Cheers, guys.
00:15:26To the first ultimate instant restaurant.
00:15:29Oh, cheers.
00:15:32There we go.
00:15:33Aw.
00:15:34Top five.
00:15:36How are we feeling?
00:15:37I'm so excited.
00:15:39Yeah.
00:15:39You girls made it.
00:15:44And we knew we could be here the whole time, Tan.
00:15:47So thank you.
00:15:47Yeah, so I...
00:15:48Yeah, yeah, yeah.
00:15:48You sounded a little bit surprised, Tan.
00:15:50You did.
00:15:51I think everyone sounds a bit surprised.
00:15:53Lol, lol, lol, in top five, yeah.
00:15:55Yeah.
00:15:56It feels so good to have gone to this point after we've been underestimated,
00:16:00told we're going home from the beginning.
00:16:02Like, it is such a good feeling we can't even describe it.
00:16:05I'm excited to be here.
00:16:08I feel like I hope the Kitchen Elimination cook-off was a little bit traumatising.
00:16:12Yeah, did that shake you guys a little bit?
00:16:13Well, it was very surprising to see you guys in the Elimination cook-off, I might say.
00:16:20But the good thing is we feel like that was our absolute worst to offer in the last one,
00:16:24and we still managed to get through.
00:16:26So I think that's a testament to how strong we are as a team in this competition.
00:16:30We've lost a little bit of aura in the competition,
00:16:32where people maybe aren't looking at us as the frontrunners,
00:16:35they're more looking at Justin and Will.
00:16:37So really keen to show everyone what we've got.
00:16:39Let's do it.
00:17:09Hey, let's go see our boys.
00:17:14Let's go get them.
00:17:16The boys!
00:17:19What's going on?
00:17:20A little bit of deja vu.
00:17:23Welcome back.
00:17:24Welcome back.
00:17:25Oh!
00:17:29Good evening, Bonsoir!
00:17:30Hello!
00:17:32Hello!
00:17:33How are we all?
00:17:35Good!
00:17:36Good!
00:17:36Good!
00:17:39Well, Bonsoir, everyone.
00:17:41It's great to see you all again.
00:17:43This is the most exciting time of this competition.
00:17:47The ultimate instant restaurant.
00:17:50Nothing you have ever done has prepared you for the pressure.
00:17:54You will be serving two full menus.
00:17:58Two entrees, two mains, and two desserts.
00:18:03And at the end of the round, one of you will be eliminated.
00:18:09I'm actually really excited for one team being eliminated at the end of this round.
00:18:16We all know Mark and Tan are going to go home.
00:18:18When you've got Tan just doing all the work and Mark chopping up bananas,
00:18:22like, what good of a dynamic is that?
00:18:24So, if you guys would like to take out your menus.
00:18:30Mistage in a bottle.
00:18:35So, for the entree, you have a choice of Cape Malay beef samosas with tomato chilli chutney
00:18:40and kingfish crudo with black caviar.
00:18:43All right.
00:18:44Samosas sound amazing.
00:18:46I love a good chutney.
00:18:48For our mains, you have a choice of Dongpo Ro with Asian greens of rice
00:18:52and Omar's Seafood Hot Pot with rice.
00:18:55I'm so excited to try these dishes.
00:18:57They've got some Asian flavours in there.
00:18:59So, I guess we're going to be able to see how well they do with different cuisines.
00:19:02And for dessert, you have a choice of New York cheesecake
00:19:05or a Paris breast with pistachio creme.
00:19:09I think doing the Paris breast for a French chef, pretty ballsy, boys.
00:19:14A lot of work there, boys.
00:19:16Lots of work.
00:19:17Double the work.
00:19:18Double the work.
00:19:19Well, can I just say you're the biggest waiter ever to take my order?
00:19:26What would you like?
00:19:30Whatever you say.
00:19:34I'm going to go the kingfish crudo, please.
00:19:36Okay.
00:19:37The Umas Seafood Hot Pot with rice and the Paris breast for dessert.
00:19:47Out of all the people that are at the table,
00:19:50Manu is definitely the one I want to impress with the Paris breast.
00:19:53And Colin?
00:19:53I will have the Cape Malay beef samosas.
00:19:56Yep.
00:19:57Dongpo Ro.
00:19:58And for the Z's, I will have the New York cheesecake.
00:20:01Thank you very much.
00:20:03Marie and Bailey, for your entree.
00:20:05Can we please get the kingfish crudo?
00:20:07Yes.
00:20:08We need to be very strategic with what we choose.
00:20:11We'll try to order the ones that could potentially go wrong
00:20:14to really see if Justin and Will can really deliver.
00:20:18So, Maine will get the Dongpo Ro with Asian greens and rice.
00:20:24Yep.
00:20:24We don't need to select something just because we maybe think
00:20:27they won't do a good job with it just so we can mark them lower.
00:20:30Teams that do that are scared about their own score.
00:20:32We feel confident enough that we're going to get a good enough score
00:20:35that we can just enjoy these couple of instant restaurants
00:20:37and just eat really good food.
00:20:39We'll have the New York cheesecake, please.
00:20:40Of course.
00:20:40Nice.
00:20:41There's definitely no strategy to this menu choice, I don't think.
00:20:44I feel like maybe we should have thought about that.
00:20:47Me too.
00:20:48I don't see you.
00:20:50All right.
00:20:51Beautiful.
00:20:52Lots of work.
00:20:54All right, gents.
00:20:55Good luck.
00:20:56Good luck, guys.
00:20:57Thanks, guys.
00:20:58Come on.
00:21:00I don't think there's any room for anyone to be mediocre
00:21:03or average in the ultimate instant restaurant.
00:21:07We're not going to accept people to provide average food
00:21:10or make mistakes.
00:21:11If you're not the best, you've got to go home.
00:21:15Coming up.
00:21:17You reckon we'll see a couple of tins.
00:21:19Yes.
00:21:19Yes.
00:21:19Justin and Will shoot for the stars.
00:21:23Oh, nailed it.
00:21:25It's not a dish that I could compare with anything else that I've had or seen.
00:21:30I thought it was delicious.
00:21:31But will it be enough to satisfy the other teams?
00:21:39A bit lacklustre for Justin and Will.
00:21:41It's not punchy enough.
00:21:43Justin and Will are our biggest threats.
00:21:45Secretly, I really hope they fail.
00:21:50And later...
00:21:51We are going to try and do something we've never done before.
00:21:55You're happy.
00:21:56A new twist shakes up the competition.
00:21:59Oh, no!
00:22:01What is it?
00:22:02Oh, my God.
00:22:04We're in trouble.
00:22:04In Sydney, best mates Justin and Will are hard at work in the kitchen preparing their
00:22:18entrees for the first ultimate instant restaurant of the competition.
00:22:22Will, I'm just starting with our beef samosa filling.
00:22:25Yo, I'm literally working on the samosa dough.
00:22:27Yeah, sweet.
00:22:28I reckon we're tracking well.
00:22:30For entree one, we are making Cape Malay beef samosas with tomato and chilli chutney.
00:22:35The green chillies are blistering right now.
00:22:38Yep.
00:22:38This is like childhood to me.
00:22:40It was just such a staple.
00:22:41It was like bread in your household.
00:22:42Everyone had samosas.
00:22:44I feel like people are going to be transported straight to Cape Town with this one.
00:22:48Straight to Cape Town, huh?
00:22:49Straight to Cape Town, eh?
00:22:51Cape Malay or South African samosa is quite different to an Indian samosa.
00:22:56With an Indian samosa, it's packed with not only meat but potato as well.
00:23:01And they're quite large.
00:23:02Beautiful.
00:23:03Now it's ready for you to fill the samosa.
00:23:05Yeah.
00:23:05Whereas the South African or Cape Malay samosa is small and flatter.
00:23:09So I think if we seal it properly, we won't have any samosas falling apart when they fry.
00:23:15Filling them with big hands.
00:23:17You've just got to be really delicate with it.
00:23:19You're doing a great job here, man.
00:23:21Oh, they look awesome.
00:23:22Oh, man.
00:23:23Like your dainty little hands here.
00:23:26For a big man, he's got some light fingers.
00:23:29So Loll and Lil, beef samosas with tomato and chilli chutney.
00:23:37What are you expecting?
00:23:38I love chutney, so tomato and chilli chutney will be delicious.
00:23:41The boys do dabble in spices a little bit.
00:23:43So I think the samosa will be spicy, but I hope that the chutney is more on the sweet side so it balances it out.
00:23:49Do you think it'll be a good start to the night?
00:23:53I think it will be.
00:23:54I think the boys started off quite strong last time.
00:23:56They have only gotten better with their cooking, I think.
00:23:59So excited to see how it tastes.
00:24:01What do you think could go wrong with an entree like this?
00:24:04Maybe there not being enough seasoning in the meat.
00:24:07But from all accounts, all their food has been amazing so far.
00:24:10So I imagine we're going to enjoy it.
00:24:12When we were in Kitchen HQ, we were kind of watching how everyone cooked, all the different dynamics.
00:24:17The only people who we couldn't see any weakness from was Justin and Will.
00:24:20So they're definitely going to be our biggest competitors.
00:24:24I'm going to interrupt everyone and say that Mark has a major announcement that he wants to tell everyone.
00:24:31What?
00:24:32What?
00:24:34What is it?
00:24:36Okay.
00:24:37So I'm in a relationship now.
00:24:40Aww.
00:24:42I was not expecting that news.
00:24:48Go and help that woman.
00:24:51Sorry.
00:24:53Who is this lady?
00:24:54Do we need to meet her?
00:24:55We're like your parents.
00:24:56Yeah.
00:24:57Actually, I'd love for you guys to meet her.
00:24:58Oh, you'd get cred for that.
00:25:00I know.
00:25:01We do know that Mark likes a big note himself.
00:25:04So this is just another reason for him to say, hey, I'm the best because I have a girlfriend.
00:25:09So with the wonderful news that you're in a relationship, Mark, I think we should play a little game.
00:25:15Obviously, when we get into a relationship with someone or get to start to know somebody, we look for green flags.
00:25:21But we know some red flags can pop up as well.
00:25:24So I think we should tell each other's teammate what their red flag is.
00:25:30Get me out of here, stat.
00:25:32At 10, what about Mark?
00:25:34Mark's got a very, very big heart, despite what you guys say about him.
00:25:38I think he's a very nice guy.
00:25:40If you get a chance to speak, that's the red flag.
00:25:45I'll go next.
00:25:46Danielle, for you, because there's so few red flags, let's get them out of the way.
00:25:51Oh.
00:25:53The one and only one, sometimes you can be super annoying when you have nighttime zoomies.
00:25:58She's like, how crazy is it that we're people on this earth and the earth is rotating?
00:26:02I'm like, good man.
00:26:03That's a green flag for me, babe.
00:26:05That's a green flag.
00:26:07What about me?
00:26:08Oh, um, red flag, um, I think you're a little bit stubborn sometimes.
00:26:17Interesting, I don't feel that.
00:26:20And the red flag is, you always put your wet towels on dry clothes.
00:26:25Hey, um, do you remember how I only had one red flag for you?
00:26:33So, Justin, with the kinkfish crudo, you starting up now?
00:26:36Yeah, I'm going to do the dressing.
00:26:38For entree two, we are making kinkfish crudo with black caviar.
00:26:43The balance of the vinaigrette is super important.
00:26:46So, we're looking for a nice, sweet, salty flavour.
00:26:51One thing that Will and I do is we're not shy on flavour.
00:26:55Just needs a hint of that plum vinegar.
00:26:57But at the same time, if the vinegar overpowers the kinkfish, I've ruined it.
00:27:02So, it's got to be just right.
00:27:04Not happy with that.
00:27:05I'm going to start again.
00:27:06OK.
00:27:08We are so anxious cooking double entrees.
00:27:11I'm starting to stress out a little bit.
00:27:13All right.
00:27:14How do you think about that?
00:27:16Yeah, maybe a little bit thinner.
00:27:17Thinner?
00:27:18Yeah.
00:27:18OK.
00:27:19Need it to look beautiful.
00:27:21You're always questioning yourself, going, is this good enough?
00:27:24Ultimate instant restaurants are, like, probably one of the hardest things we've ever done.
00:27:29Double the entree, double the pressure?
00:27:31Yeah, definitely.
00:27:34Mark and Tan, what have you ordered for entrees?
00:27:38The kingfish, crudo with black caviar.
00:27:42It's something that looks easy on paper, but not everyone can nail it.
00:27:45So, if they really pull this off, this is all you really need to impress everyone.
00:27:50The risk with this entree, I feel, is really underwhelming everyone, I think, because the crudo is raw.
00:27:56They really need to blast away with flavours and other elements on the plate.
00:28:00I'm envisioning a really nice sliced kingfish with lots of colours, a few dollops of caviar.
00:28:09Our expectations are super high for Justin and Will right now.
00:28:12We are going to be going through each element and making sure that everything is perfect.
00:28:18We're going to be expecting something amazing from Justin and Will.
00:28:23I think people will be critiquing a lot harsher in this round,
00:28:26and I'm guessing Marie and Bailey are going to go down a bit of a strategic path.
00:28:30They're going to kind of nitpick at the tiny things,
00:28:32because if you don't like the food, it's easier to score lower than, isn't it?
00:28:36Mmm.
00:28:40Okay, Justin, we've got the samosas pretty much ready to roll.
00:28:43I can start loading these on.
00:28:44Yes.
00:28:45The samosas are done.
00:28:46Really happy to order more.
00:28:47And I think, like, in terms of, like, where we are in the competition,
00:28:50presentation is key.
00:28:51Yeah.
00:28:51We have to make things look bloody beautiful.
00:28:54We want tens, right?
00:28:54We want tens.
00:28:56We've got a nice, crispy, crunchy samosa
00:28:59filled with a nice, spicy beef
00:29:01with a nice, sweet, chilli chutney.
00:29:05That looks awesome.
00:29:06Wow.
00:29:07I think this is a banger.
00:29:09My biggest concern about Entree One is that the meat is too dry.
00:29:12If it's not moist, it can be a bit of a disaster.
00:29:16I'm going to start plating up crudo.
00:29:18Cool.
00:29:18The kingfish is thinly sliced,
00:29:20garnished with fresh radish and some sliced jalapenos.
00:29:24Your fish looks great.
00:29:25I love, love, love, love, love crudo.
00:29:28The hero of the dish is the fresh kingfish.
00:29:32It's just, just like butter in your mouth.
00:29:34That looks amazing, bro.
00:29:35And we're topping the kingfish crudo with black caviar
00:29:38to give it that punchy saltiness.
00:29:40Alrighty.
00:29:41Mixed in there with a plum vinaigret.
00:29:43Yeah, that's heaps.
00:29:44You don't want it to drown and swim in the actual dressing.
00:29:47I want you to be able to taste the fish too.
00:29:49Yeah.
00:29:50Ultimate restaurant, ultimate flavour.
00:29:53Oh, there we go.
00:29:55How good, mate.
00:29:57Nailed it.
00:29:58Oh.
00:29:59I just need to zone in for a sec.
00:30:01Oh.
00:30:02That looks phenomenal, man.
00:30:04I can't believe we just did two entrees.
00:30:06So, Manu ordered the crudo.
00:30:07Yeah.
00:30:08Colin ordered the samosas.
00:30:09Yeah.
00:30:10Let's get it out to him.
00:30:13We got it.
00:30:14Let's go.
00:30:14Alrighty.
00:30:29Entrees, sir.
00:30:30Thanks, legend.
00:30:42The beef samosas look lit.
00:30:45I'm so keen to get into these.
00:30:48Thank you so much.
00:30:52Yeah.
00:30:53Oh, hoi.
00:30:54The dishes look fantastic.
00:30:56Honestly, it looks amazing.
00:30:58First dish of the night, we're excited to start with a bang.
00:31:14It's the ultimate.
00:31:15There's big expectations.
00:31:17We want to bring flavour, confidence and elevated dishes.
00:31:21We want to prove we're the original top dogs, and we want to keep that podium alive.
00:31:37It's been over.
00:31:38How are you guys going?
00:31:40You're looking a bit tense.
00:31:42No, no.
00:31:43Just...
00:31:44We were so confident, but right now, we're feeling the ultimate pressure.
00:31:56In Sydney, Justin and Will are kicking off the ultimate instant restaurant round with
00:32:04their entrees, Cape Malay beef samosas, and kingfish crudo.
00:32:11First dish of the night, we're excited to start with a bang.
00:32:14We want to set the bar high.
00:32:18We would really love a tent tonight.
00:32:19How are you guys going?
00:32:27You're looking a bit tense.
00:32:29No, no.
00:32:30Just...
00:32:31A bit of stress, is it?
00:32:35It's a...
00:32:36Yeah, I mean, it's a lot to cook.
00:32:39Two entrees, two main desserts.
00:32:40It's not a walk in the park.
00:32:42Yeah.
00:32:43Yeah.
00:32:43First, entrees at the ultimate.
00:32:46Do you think you've nailed it?
00:32:47Do you think you've set the standards?
00:32:48Yeah.
00:32:50We're happy with it, yeah.
00:32:51Yeah.
00:32:51Well, we'll find out soon.
00:32:52Take a little break.
00:32:53Thank you, guys.
00:32:54Thank you, thank you.
00:32:54Thanks.
00:32:57Bon appetit.
00:33:05These beef samosas are delicious.
00:33:08I'm so impressed by this dish.
00:33:15It is full of flavour.
00:33:17Oh, my God, that is absolutely amazing.
00:33:19That pastry is so thin, light and crispy.
00:33:28Sure water.
00:33:31Yeah, didn't know I'm going to like it.
00:33:33The kingfish crude oil, I did expect a little bit more,
00:33:36but unfortunately, it was lacklusting in flavour.
00:33:39No punch or citrus.
00:33:47Very airsy.
00:33:48A really disappointing start for Justin and Will.
00:33:51This is definitely not Ultimate Instant Restaurant worthy.
00:33:57First dish of the Ultimate Restaurant.
00:34:00What do you think?
00:34:01How was your samosas?
00:34:03That was delicious. I absolutely loved that.
00:34:05I would eat another three of those right now if I could.
00:34:08I think they couldn't have nailed the pastry side of things anymore.
00:34:12I think the tomato chilli chutney was the best I've ever had.
00:34:16And Lil, I can see there's a little bit on your plate there.
00:34:19Send me your bank details.
00:34:20I'll give you $100 right now if I can have the rest of that.
00:34:22I'll be having that.
00:34:22I think I'm eating it.
00:34:25Chill.
00:34:27Very, very strong start from the boys.
00:34:29I think this is an amazing entree.
00:34:30We chose the King Chris Crudeau.
00:34:33I feel a little bit disappointed.
00:34:36It's missing a little bit of seasoning.
00:34:39The flavour is not punchy enough.
00:34:42It was just a bit lacklustre for Justin and Will.
00:34:45I think they always have brought spice and flavour in this one.
00:34:49Didn't really happen.
00:35:00Justin and Will, for entree, I ordered the King Chris Crudeau with black caviar.
00:35:07I'll probably call your dish clean.
00:35:17But a little bit too clean.
00:35:19The dressing was at the bottom of the dish.
00:35:22And the fish was floating on top.
00:35:24And for that reason, it didn't really marinate together as much as I would have loved to.
00:35:30Something like soy would have really brought flavour to the dish.
00:35:35Texture, everything was good.
00:35:36But I was missing something to go yum.
00:35:40Yep.
00:35:40It was a good dish.
00:35:42But from your expected, a little bit more.
00:35:46Cool.
00:35:47Yeah.
00:35:47A little bit bummed.
00:35:48It wasn't the start that we'd hoped for.
00:35:51Justin and Will, I tried the Cape Malay samosas with tomato and chilli chutney.
00:35:59So we've got bad, good and great.
00:36:03Where do you think your dish sits?
00:36:06Um, I'd say good.
00:36:09Why did you not say great?
00:36:12Just trying to be humble.
00:36:18You did ask for that.
00:36:22I would say good.
00:36:25Maybe very good.
00:36:28A lot of work's gone in.
00:36:29They look perfect.
00:36:31Crisp on the outside.
00:36:32Soft inside.
00:36:33The beef mince.
00:36:34I thought it was a little bit dry, but it had great flavour, right?
00:36:37The chutney, very moorish.
00:36:39I would have added maybe a little bit of acid to that, because it was very sweet.
00:36:43Okay.
00:36:44There's a few little tweaks we could have done to elevate from good to great.
00:36:48And I think taking this critique into the mains, I think you will do that.
00:36:51Yep.
00:36:52Yep.
00:36:53We've had some amazing mains from you last time.
00:36:56Some delicious flavours.
00:36:59Whose umma is this?
00:37:01It's my grandma.
00:37:02It's your grandma?
00:37:02Yeah, yeah.
00:37:03So that dish means a lot to you?
00:37:05Yeah, yeah, a lot.
00:37:05And you don't want to disappoint?
00:37:07Definitely don't.
00:37:08Because I'm going to have to tell my dad later that Will stuffed it up.
00:37:14All right.
00:37:15Well, guys, I wish you good luck.
00:37:17Thank you very much.
00:37:18Thanks, guys.
00:37:19Cool.
00:37:23Wow.
00:37:24Okay.
00:37:24We are definitely in the ultimate instant restaurant realm.
00:37:28After hearing the feedback from the judges, we're a little bit disappointed.
00:37:32The entree was okay, but they're not getting tense.
00:37:35So our main needs to be packed with flavour.
00:37:37Let's deliver some epic mains.
00:37:39Yeah.
00:37:40This is for umma.
00:37:41Umma.
00:37:42All right.
00:37:42Umma.
00:37:43Let's go, man.
00:37:44Yeah, yeah.
00:37:45Come on.
00:37:46For main two, we are serving my umma's seafood hot pot with rice.
00:37:50So we're aiming for a ten just.
00:37:51We haven't seen a ten.
00:37:52Not just one.
00:37:53I want one each.
00:37:55The hot pot has been bubbling away for the last few hours in the boiki.
00:38:00All right.
00:38:00Lobster's going in.
00:38:02Oh, look at that.
00:38:03That is straight off the rocks in Mosul Bay, mate.
00:38:07Umma's hot pot.
00:38:09We are going back to the motherland.
00:38:11We're going back to South Africa.
00:38:13There's a lot of flavour with a lot of spice in this hot pot.
00:38:17Flavour's going to be popping out of your mouth.
00:38:23That is hot.
00:38:24That tastes amazing.
00:38:25We want the broth to be nice and spicy, but not too overpowering.
00:38:30As it reduces, Justin, is that going to get more intense?
00:38:33Yeah.
00:38:33This is quite a unique recipe.
00:38:35So I really hope everyone loves this dish.
00:38:38In my head, they're like, make sure you do our family proud tonight.
00:38:43Yeah.
00:38:44And don't stuff it up.
00:38:45Tonight is all about impressing both my grandma and my dad.
00:38:49The biggest concern is not doing my family recipe justice.
00:38:53If I stuff it up, I'd have to change my last name.
00:38:58Coming up.
00:38:59Who's going to go home?
00:39:00I would say Mark and Tan.
00:39:02The competition heats up.
00:39:04Maybe you guys are going to regret picking on him.
00:39:07We're just going to come in harder.
00:39:09And can Justin and Will take it to the next level for the first ultimate instant restaurant?
00:39:16Not too happy about that.
00:39:17We want to finish big, so we can't be serving that.
00:39:20They're a fail.
00:39:21This is probably the ugliest dish you've ever served.
00:39:24That's not what we wanted to hear.
00:39:26No.
00:39:26No.
00:39:26We're at the first ultimate instant restaurant, where Justin and Will are seeking to set the
00:39:39standard in the competition with their family dishes.
00:39:42Will, I'm so confident in both of these mains.
00:39:45Bro, I'm so happy with the family recipe as well.
00:39:48Mmm.
00:39:49How is it?
00:39:50That is beautiful, man.
00:39:51Maria and Bailey, what are you expecting with Uma's seafood hot pot?
00:39:58I'm expecting from Justin and Will it's going to be quite spicy.
00:40:02Spicy, not your friend, but you seem to be learning how to enjoy it.
00:40:07Uh, look, I give everything a go.
00:40:09I definitely don't like spicy.
00:40:11I'm not sure why they're trying to order something that's spicy.
00:40:14We know what they want to do.
00:40:15All they want to do is lowball people somehow.
00:40:17Like, obviously, they're trying to do strategic scoring.
00:40:20I want to check the dong por roe.
00:40:25Yeah.
00:40:25Just to see where it's at.
00:40:26The main one, we're cooking dong por roe with Asian greens and rice.
00:40:32Oh, my God.
00:40:33Look at that.
00:40:34And can you smell that, Justin?
00:40:35Yeah.
00:40:36That smells so good.
00:40:38There's nothing better than a tender pork belly in a soy sauce.
00:40:42Oh.
00:40:44So good.
00:40:45What I'm looking for with the reduction of the sauce is a good balance between sweet and
00:40:49saltiness.
00:40:49You want to be able to taste both at the same time without each of them overpowering.
00:40:55Oh, that's getting nice.
00:41:00Dong por roe with Asian greens and rice.
00:41:03Danielle and Marco, you guys scored well on a pork dish.
00:41:07What are you expecting from this one?
00:41:08I actually have no clue what this dish is, so I'm not too sure.
00:41:12But based off their entree, just jam-packed full of lots of flavours.
00:41:16I've only tried a couple of their dishes.
00:41:18The samosas were absolutely amazing to me.
00:41:21Um, so keen to see what they do with this.
00:41:25For us, did have a little bit of a disappointing entree.
00:41:28But this is something that sounds like it packs full of flavour.
00:41:31It can't be too salty on the first bite.
00:41:33But as you're eating it, I think it gets stronger and stronger.
00:41:35So I'm excited.
00:41:36I think Justin will really need to come in hard for their mains if they do want to step
00:41:41it up.
00:41:41I want it to blow me away.
00:41:45So, now that we're in the ultimates, who's going to go home?
00:41:49I would say, um, Mark and Tan.
00:41:52Yeah, definitely Mark and Tan.
00:41:55We've shown we can cook.
00:41:57Tan has.
00:41:58Okay.
00:42:00Just not anything personal, but from what we've seen in the Kitchen HQ, Mark was very
00:42:05reliant on Tan.
00:42:07But I just think six dishes is a lot for, like, one person to be in charge of.
00:42:11People obviously doubt me, but we always work well in the kitchen.
00:42:14We flow really well, and that's why we've been cooking well, and we'll finish well.
00:42:18Can I just say, I always believe in you need to envision where you are, and I envision
00:42:22me and Tan going against Justin and Will in the grand final.
00:42:28Mark, I had a vision that you got eliminated.
00:42:32You have no idea.
00:42:33Like, our cooking, we're stepping up a lot.
00:42:35Ooh, we'd love to say that.
00:42:37I think they're coming after us, because they are worried.
00:42:39But this builds a bigger flame for us, and we're just going to come in harder.
00:42:44Maybe you guys are going to regret picking on him, because he'll come out guns blazing
00:42:48now and prove everyone wrong.
00:42:50Okay.
00:42:53Who do you reckon out there right now sees us as threats?
00:42:56I think all of them, like, we definitely have the potential to go all the way.
00:43:01Feeling quite nervous.
00:43:02There's a lot of pressure on us to deliver an exceptional main, so I think butterflies are
00:43:08starting right now.
00:43:09Time to get plating.
00:43:11We didn't really achieve what we wanted with our entree, so it's really important that
00:43:14we smash it out of the park with these mains.
00:43:16Almost hot pot.
00:43:17Everyone gets half a tail, a few pieces of fish, some calamari.
00:43:22My family recipe means so much to me.
00:43:25I don't want it to be good.
00:43:27I don't want it to be great.
00:43:28I want it to be phenomenal.
00:43:30These are big dishes.
00:43:32No one's going hungry tonight.
00:43:34My concern is that my chili radar is out of whack, so for me it's quite mild.
00:43:41I'm worried that the guests who have ordered it, they think it's too spicy.
00:43:44I'm pretty excited to dish this up, man.
00:43:47I'm so happy with this dong poro.
00:43:49Mate, if you're happy, everyone needs to be worried.
00:43:52We're really happy with how we plated it up.
00:43:54The bed of choi-sam, the tender pork just jiggling on top, and then the finishing of
00:43:58the sauce.
00:43:59It looked amazing, so I hope they love the flavours.
00:44:02Do you reckon we'll see a couple of tens?
00:44:04Yes.
00:44:04Yes.
00:44:06At our first instant restaurant, we got a nine for our main.
00:44:09Like a ten would mean a world to us.
00:44:12All right, let's go.
00:44:12Sweet, let's go.
00:44:14Let's get it out there.
00:44:31Main, he's served.
00:44:44Thanks, brother.
00:44:47No worries.
00:44:49This looks amazing.
00:44:50Looking at the dong poro, I think it looks very classic.
00:44:53Super excited to try this dish, but I'm hoping it delivers.
00:44:57There was a million things running through my head.
00:44:59This hot pot is more than a competition dish for me.
00:45:01It represents my heritage and my family.
00:45:03I hope I've done my dad, my Omar, proud.
00:45:07Thank you so much.
00:45:11Presentation-wise, the seafood hot pot, it's a bit ugly, I would say.
00:45:18I was just expecting a little bit more from Justin and Will.
00:45:23Will take it as it is, and then hopefully score them back.
00:45:32In Sydney, Justin and Will are facing pressure from the competition and family as they serve
00:45:39up their mains, Dongpo Ru and Omar's Seafood Hot Pot.
00:45:47Feeling quite nervous.
00:45:49There's a lot of pressure on us to deliver an exceptional main.
00:45:52This hot pot is more than a competition dish for me.
00:45:59It represents my heritage and my family.
00:46:02I really hope the guests and judges love the flavours.
00:46:10OK, boys, we'll call you back shortly and let you know what we thought.
00:46:15Enjoy, guys.
00:46:18Bon appétit.
00:46:22This seafood hot pot, all I could taste was overwhelming amount of spice, and I really
00:46:39struggled to get any other flavours.
00:46:46Maureen Bailey, they're just being a bit too over-exaggerated over the top.
00:46:51The boys have absolutely smashed it with our Dongpo Ru.
00:47:05The pork is absolutely amazing.
00:47:08So, so flavourful, so nice, tender.
00:47:14This pork is amazing.
00:47:17That just melted in your mouth.
00:47:18But the sauce, it was like a watery soy sauce to me.
00:47:22I just didn't get much flavour.
00:47:24I don't know if that's what it is supposed to be.
00:47:26Yeah, just a bit of a letdown, a bit of an underwhelming dish.
00:47:30Marko, as normal, you've inhaled it.
00:47:33Yeah.
00:47:34Did you taste it on the way down?
00:47:35I tasted it on the way down, and I really, really enjoyed this dish.
00:47:39The meat was so tender.
00:47:40I've actually had this before, or there's so many different variations.
00:47:45The boys did a really good job.
00:47:46They really understand the flavour.
00:47:48It is a simple dish.
00:47:49It's a very good dish, but I'm still not intimidated at this point, because I think we could do way
00:47:55better.
00:47:55Yeah.
00:47:56Maureen Bailey, seafood hot pot.
00:47:59You can't say what you want on this dish, because you're the only one who had it.
00:48:04Except me, by the way.
00:48:05Except me.
00:48:06Look, the cray was a little overcooked for my liking.
00:48:10It was a little bit chewy.
00:48:11The flavours were great.
00:48:12It was so spicy.
00:48:15So spicy.
00:48:16I'm not the hugest fan of spicy, but my lips were burning straight away.
00:48:19I just wish there was more depth to it, because all I can taste is spices.
00:48:25It's really hard to tell if Maureen Bailey are telling the truth, because they're the
00:48:28only one that got the hot pot.
00:48:30But I know Minoo did, so it's going to be interesting to hear his critique.
00:48:40Justin and Will from Angkor, she gave us Dong Poru with Asian greens and rice.
00:48:45The pork, the way I love it, is braised, and the fat is unctuous and moorish and giving.
00:48:54And that's exactly what we got tonight.
00:48:59For me, the highlight is the fat.
00:49:01A lot of people, it turns them off, but when you bite into it, it's like eating a candy
00:49:06or something like that.
00:49:07The sauce, it was really good, right?
00:49:09But I think we could have lifted it at another level.
00:49:11A grated ginger, a bit of fresh chilli in there.
00:49:14But overall, I would order this again.
00:49:16Very tasty, very well done.
00:49:22Justin and Will from Angkor's have chosen Uma's Seafood Hot Pot with rice.
00:49:28Okay, where should I start?
00:49:30First, I'd like to apologize to Uma's with my thoughts.
00:49:36This is probably the ugliest dish you've ever served.
00:49:40It wasn't pretty.
00:49:45It was delicious.
00:49:47Wow.
00:49:47The depth of flavor you brought to this dish, it's hard to describe.
00:49:54It's not something you would find in any restaurant.
00:49:57It's something you would find at your house, around the table with your family.
00:50:01And I can taste it in there.
00:50:03There's nothing classic about this dish, but it's deep in flavor.
00:50:10The seafood was delicious too, because it's kind of soaking into that liquid.
00:50:14What I love is the chewiness of the calamari at the bottom.
00:50:18Yeah, it's not a dish that I could compare with anything else that I've had or seen.
00:50:23But it's something new to me, and I thought it was delicious.
00:50:29Thank you, Emma.
00:50:31Are you tearing up, buddy?
00:50:33Promise I wouldn't tear up, but to have a critique like that and to do that dish justice is something...
00:50:42There's no words for it.
00:50:44That means, yeah, the world to me.
00:50:46You've honored your family, and I'm honored to be here tonight.
00:50:49Oh, thank you.
00:50:50Thanks, guys.
00:50:53Thanks, guys.
00:51:00No words.
00:51:01You all right?
00:51:02Yeah, good.
00:51:03Proud of you, bro.
00:51:04That critique was insane.
00:51:06Like, to hear that you did your family proud, it's like...
00:51:09You've done your dad proud.
00:51:11Dad will be so happy for us.
00:51:14And especially using our well-seasoned family.
00:51:19Boyki.
00:51:20Boyki.
00:51:20Yeah.
00:51:21I think that's huge.
00:51:22That's what Manu said.
00:51:23Oh, shit.
00:51:25Bro.
00:51:26Don't do it.
00:51:27Bro, just do it.
00:51:29Have you called your dad yet?
00:51:31I couldn't believe, like, call your dad.
00:51:33I'm like, okay.
00:51:35He's probably past his bedtime.
00:51:37He's probably asleep.
00:51:38Hey, guys.
00:51:42Hey, Russell.
00:51:44Yes.
00:51:45It's Manu from My Kitchen Rules.
00:51:47I just want to say, you know, that Justin and Will just cooked Uma's seafood hot pot.
00:51:53Your mother's recipe.
00:51:55Yes.
00:51:55You should be very proud of your son, because he's done really well, and he was absolutely delicious.
00:52:01And so much so that your son had a little tear dripping down his eyes.
00:52:07Oh, I feel quite emotional myself.
00:52:10Oh.
00:52:11Thanks for sharing your family food with us.
00:52:14Cheers, Russell.
00:52:17Thanks, Manu.
00:52:18Speak to your dad.
00:52:20Hey, Dad.
00:52:21Oh, my God.
00:52:23How beautiful.
00:52:23Yeah, we absolutely smashed the hot pot.
00:52:27Yeah.
00:52:27Wow.
00:52:28I think Dad was so stoked.
00:52:31Yeah, fire.
00:52:32That was pretty surreal.
00:52:34Oh, dear.
00:52:35I feel quite emotional for you guys.
00:52:37Oh, thanks.
00:52:38Thanks, guys.
00:52:39All right.
00:52:39Love you guys.
00:52:40See you all.
00:52:40We're fortunate to be able to share our heritage in this competition.
00:52:45This competition is really important for Justin and I.
00:52:47We have ambitions to win this thing, take the title out, do it for our families and for ourselves.
00:52:52All right.
00:52:53We've got a job to do.
00:52:54Let's get it.
00:52:55All right.
00:52:55After getting our critiques for mains, we're heading into dessert very confident.
00:53:00Alvin's on.
00:53:00I'm going to bake this now.
00:53:02Bertha dessert two.
00:53:03We're making a Paris breast with pistachio crème.
00:53:06All right.
00:53:07That's good to go.
00:53:08Manu is definitely the one I want to impress with a Paris breast.
00:53:11The choux pastry should be full of air pockets.
00:53:13It's quite a technical dish.
00:53:14But when done correctly, it is one of the best things you ever taste.
00:53:18I want to check on this cheesecake.
00:53:20For dessert one, we are making a New York cheesecake.
00:53:23Okay.
00:53:25Yep.
00:53:25It's looking good.
00:53:26A cheesecake is an absolute family favourite and a crowd pleaser.
00:53:30We'll just put that back in the fridge.
00:53:32We're not sort of getting fancy with it.
00:53:34A New York cheesecake is a classic for a reason, so we're not going to mess around with the classic stuff.
00:53:38Ladies, what did you order for desserts?
00:53:46We went with the New York cheesecake.
00:53:48Yeah.
00:53:49Oh, snap.
00:53:50The only one.
00:53:51I'm sure it's going to be a baked cheesecake.
00:53:53It's more of a simple flavour, like more of just a creamy, vanilla-y flavour.
00:53:57It doesn't have too much going on in it.
00:53:59It is a pretty simple dish for this stage of the competition.
00:54:04This cheesecake needs to be the best I've ever eaten to be competition worthy.
00:54:07I'm excited to try it.
00:54:09I think the boys, if they do it well, I think they'll be high in the leaderboard.
00:54:16We've seen teams really come undone with their desserts.
00:54:21Yeah.
00:54:21We haven't come this far to deliver a half-assed dessert.
00:54:25Let's finish on a high.
00:54:26Right now, Paris Pressed are in there.
00:54:29It's time to check the Paris Pressed Choe Pastry.
00:54:33A little bit flat.
00:54:35Not as airy as I would like it.
00:54:39We're looking at the Paris Pressed breasts, and they have collapsed.
00:54:44Yeah.
00:54:45It's just fully collapsed on itself.
00:54:47I'm shattered at the moment.
00:54:48We've put a lot of time and effort to get these perfect, and finish with the bang.
00:54:52So these should be puffy.
00:54:59I'm not too happy about that.
00:55:01We want to finish big, so we can't be serving that in front of the menu.
00:55:05They're a fail.
00:55:05Justin and Will's dreams of delivering an exceptional dessert have fallen flat, as their Paris Pressed pastries fail to rise to the occasion.
00:55:24So these should be puffy.
00:55:26I'm not too happy about that.
00:55:27We're looking at the Paris Pressed breasts, and they have collapsed.
00:55:31On reflection, when I piped the Choe Pastry at the start, maybe it was too thin, and I probably should have made it a bit more thicker.
00:55:41I'm shattered at the moment.
00:55:43They're a fail.
00:55:46Thoughts?
00:55:46What do you reckon?
00:55:50How much time have you got?
00:55:51We want to finish big, so we can't be serving that in front of the menu.
00:55:55We're doing them again.
00:55:56You want me to do it again?
00:55:57Yep.
00:55:57Okay.
00:55:59Do you mind?
00:56:00I don't mind.
00:56:01Yeah.
00:56:01I don't mind.
00:56:02I'd rather that.
00:56:03Right.
00:56:04We made an executive decision.
00:56:05Let's pipe them up again.
00:56:07So I just need to work really swiftly here.
00:56:10We can actually use the rest of this.
00:56:11We never want to make it easy for ourselves, do we?
00:56:13Why not pipe up something we're so proud of?
00:56:17Rather than going out, heads hanging low, I want our heads hanging high for that last final course.
00:56:23These are ready to go in the oven.
00:56:24All right, cool.
00:56:26Just coming in.
00:56:27Okay.
00:56:28Are you happy with these?
00:56:29Yeah.
00:56:29Really happy with these.
00:56:30Yeah.
00:56:31Straight up.
00:56:32All right, that's done.
00:56:33This is a make or break moment.
00:56:35I hope these work.
00:56:39Ben and Marco.
00:56:41Desserts.
00:56:42What did you order?
00:56:44We ordered the parry breast with pistachio cream.
00:56:47Sounds delicious.
00:56:49Wouldn't be surprised if the boys can pull this off.
00:56:51Like, I've been really impressed with both entree and mains tonight.
00:56:55Pastry, that's something you've got to really get used to to really understand what's going on and fix any mistakes.
00:57:01Would you guys attempt this recipe?
00:57:03Probably not.
00:57:04We feel like it's a very high-risk dessert because pastry's not easy to do.
00:57:07It could be in for a very big disaster.
00:57:09Mm.
00:57:10I'm not quite sure if they will be delivering.
00:57:14I feel like the cheesecake will be definitely more...
00:57:17But you haven't chosen that.
00:57:18Exactly.
00:57:19They really want to show that they can do amazing desserts as well.
00:57:27So I feel like this is their chance.
00:57:31Justin and Will are our biggest threats.
00:57:33So we're going to be hypercritical.
00:57:36And secretly, I really hope they fail.
00:57:39I want to check on this parry breast.
00:57:48The second batch of the chupace is in the oven.
00:57:51I'm really hoping that these ones have risen properly.
00:57:55How are we looking, Will?
00:57:56Yeah, we're looking good.
00:57:58They haven't collapsed at all.
00:57:59But it's not until I cut into the parry breasts, I'll know if it's good enough or not.
00:58:03I just hope they're up to my new standards.
00:58:06I'm going to cut these just.
00:58:08Okay.
00:58:10The chupace should be full of air pockets.
00:58:16Yeah, look at the pockets.
00:58:18So that's definitely, like, what we were looking for.
00:58:21And that was what I saw.
00:58:23I'm so glad we redid this.
00:58:27So I'm going to put the pistachio creme onto these parry breasts.
00:58:32Piping it was just a little bit more satisfying because I knew this was a winner.
00:58:35We're really happy with the end result.
00:58:37You know what would top it off?
00:58:38If the French judge gave me a 10 for this dessert.
00:58:43Let's check on the cheesecake.
00:58:44I've had plenty of time to sleep.
00:58:46We've been waiting all night for this cheesecake.
00:58:48It's the one thing that had a lot of attention at the start and no attention from then on in.
00:58:53We normally keep the cheesecake in the fridge overnight.
00:58:56I'm hoping that it's set.
00:58:58Just lift her up.
00:59:03Nice.
00:59:05Let's cut her up.
00:59:06All right, bro.
00:59:06The only way you truly know is when you cut into the cheesecake.
00:59:09This is the moment of truth.
00:59:15Beautiful.
00:59:16Wow.
00:59:16It's set.
00:59:17You can just see that it looks really velvety in texture.
00:59:21I'm going to put this compote on now, Will.
00:59:23Plating up the New York cheesecake.
00:59:25We're serving it with a strawberry compote.
00:59:27The risk that you run with a cheesecake is maybe it's not a complicated dish, especially
00:59:32for an ultimate instant restaurant, but it's something that we cook, and the essence of
00:59:37our restaurant is family, fun and food.
00:59:39We just hope it's enough.
00:59:41Looks good.
00:59:42So the prelite is just good for me to just drizzle, spread over the top.
00:59:46Jeez, we did a good job.
00:59:48You know what they say.
00:59:50Diamonds are formed under pressure.
00:59:52We just want to be at the top, and we want to win this thing.
00:59:54We're shooting for the stars.
00:59:55Okay, I've got this one for Manu.
00:59:58Yeah, I've got this one for Colin.
00:59:59All right, let's take him out.
01:00:00Let's go.
01:00:01Ow!
01:00:01Dessert, it's a...
01:00:19Cool.
01:00:20Walking these desserts out is just an absolute sigh of relief.
01:00:36That was definitely harder than we thought.
01:00:38I really hope it pays off.
01:00:42Oh my God, this dessert looks amazing.
01:00:47It just looks so, so delicious.
01:00:49I want to hear the bon appétit as soon as I can.
01:00:55I'm worried about the Paris Breast being plated in front of Manu.
01:00:59If they're not perfect, Manu will know straight away.
01:01:03I really hope we've done enough to set the benchmark
01:01:07for the ultimate instant restaurants.
01:01:11Coming up, as Justin and Will await the final verdict.
01:01:16My knees are shaking.
01:01:17I am nervous.
01:01:20The judges drop a new twist.
01:01:22In the ultimate instant restaurant round,
01:01:25it's open critiquing and open scoring.
01:01:29Yeah!
01:01:29They will tell you straight to your face.
01:01:36Excellent.
01:01:36Now we're really going to see who's been playing the strategy or not.
01:01:40To be honest, we didn't love it.
01:01:42Nice scoring.
01:01:44Maria and Bailey, they've just been caught out.
01:01:47In Sydney, Justin and Will are hoping to end on a high note with their desserts.
01:01:59A traditional New York cheesecake and a classic French Paris Breast with pistachio creme.
01:02:05We've put in so much work on these desserts.
01:02:08We're setting the benchmark and we're going to create that new standard.
01:02:11I really want to impress Manu for the Paris Breast.
01:02:20We want to finish on a high.
01:02:21Thank you, gents.
01:02:34Cheers.
01:02:34Enjoy.
01:02:35I cannot believe what the boys have done with this dessert.
01:02:52This Paris Breast looked amazing and it tastes ten times better.
01:02:56I don't even know if I've had a better dessert in my whole life.
01:03:01The New York cheesecake.
01:03:02The base is great.
01:03:03Just the strawberries on top didn't do it for me.
01:03:05It needed to be something else to really lift the dish.
01:03:07It's kind of just like playing.
01:03:09Yeah.
01:03:11Lon and Lil, you went against the tide and you chose the cheesecake.
01:03:16Was it a good move?
01:03:17It was okay.
01:03:18It was okay.
01:03:19It was creamy.
01:03:21I think the boys played it safe and it's just a little bit plain and flavourless.
01:03:29The Paris Breast.
01:03:30I can say right now that that's the best dessert that I've had in this whole competition.
01:03:34To be honest, as everyone knows, I don't really like desserts.
01:03:38I loved it.
01:03:39It wasn't too sweet.
01:03:41I thought it was great.
01:03:44Obviously, by seeing the desserts straight away, I could see that the soup pastry didn't rise properly.
01:03:51I feel like it should have been a little bit thicker.
01:03:54I could see that they had structural issues.
01:03:57Who cares?
01:03:59You're not building a house, you're eating a dessert.
01:04:01So I don't care the technique.
01:04:03Does it taste good?
01:04:04It tastes awesome.
01:04:06Can you be consistent with your three-course meal and deliver better than this?
01:04:11Yeah.
01:04:12Yeah, we definitely can.
01:04:14Justin and Will have done a killer menu tonight.
01:04:17They've set the bar here.
01:04:19A couple of the other teams seem a little bit worried.
01:04:21It's going to be very interesting to see what they score.
01:04:28All right, bro, this is it, man.
01:04:29Yeah.
01:04:30You did your dad proud.
01:04:31We gave it our best today.
01:04:33Did our families proud.
01:04:34Let's go.
01:04:35Let's go, man.
01:04:36My knees are shaking.
01:04:37I am nervous.
01:04:39Justin and Will, thank you for having us back at Tropic, like it's hot, for your ultimate
01:04:53instant restaurant.
01:04:56I would say it's been a memorable night, and now it's time for the critiques and scores.
01:05:02But it's not just Manu and I who will be giving them.
01:05:05We are going to try and do something we've never done before.
01:05:12Never.
01:05:13Yes.
01:05:15Oh, no.
01:05:17What is it?
01:05:18I said I can't take any more twists.
01:05:20Here we go again.
01:05:21Here we go.
01:05:22Here we go.
01:05:22Here we go.
01:05:22In the ultimate instant restaurant round, it's open critiquing and open scoring.
01:05:31Yeah.
01:05:33Yeah.
01:05:33Yeah.
01:05:33Yeah.
01:05:34Yeah.
01:05:34Yeah.
01:05:34Yeah.
01:05:34Yeah.
01:05:35I don't think anyone thought we were going to be having to say our critiques and scores
01:05:39out loud.
01:05:40Now we're really going to see who's been playing the strategy or not.
01:05:46You will hear firsthand just what the teams thought of your meals.
01:05:51They will tell you straight to your face.
01:05:54Excellent.
01:05:55Where is this emergency escape?
01:05:58Because we're in trouble.
01:06:00So let's start with Daniel and Marco.
01:06:03We're pretty honest with our critiques and we expect the same things.
01:06:09All right.
01:06:10So, gentlemen, the entree, we had the samosas, the pastry was perfect, the tomato chili chutney
01:06:16was perfect.
01:06:17For mains, we had the dungpo robe, the pork was so tender, so nice, the fattiness was amazing.
01:06:24And I think the pari breast was the nicest dessert we've had in the competition so far.
01:06:30Overall, for the whole night, I really couldn't fault that much.
01:06:34It's the best one we've had so far, so I'm thinking a high score.
01:06:38For tonight, for your instant restaurant, we've given you a nine.
01:06:41Wow.
01:06:44Wow.
01:06:44You deserve it.
01:06:45That was amazing.
01:06:46Thanks.
01:06:46He's killed it.
01:06:47Wow.
01:06:48That is massive.
01:06:49That's saying a lot.
01:06:51Wow.
01:06:51I cannot believe that.
01:06:53I think you boys started really, really strong with the entree, but then for us, with the
01:06:59menu that we chose, it kind of got a little bit worse as we ate throughout the night.
01:07:04The main, the pork was amazing, cooked really well, just expecting a little bit more flavour
01:07:09in that sauce, like it just was a little bit watery.
01:07:13The cheesecake, a little bit of a letdown.
01:07:15Just a little bit of something just to elevate it would have been absolutely amazing.
01:07:18That's pretty cool.
01:07:19Like cheesecake, okay, maybe it was a bit too simple.
01:07:22I think we picked the wrong menu.
01:07:25So tonight, for your menu, we have scored you a six.
01:07:27Great.
01:07:28Cool.
01:07:28That's good.
01:07:29Six.
01:07:30But overall, really good job, guys.
01:07:32You did amazing.
01:07:33Cheers.
01:07:34I hope Justin and Will can see that we did have a different dessert to Danielle and Marco
01:07:37and it really let their menu down for us.
01:07:41So I hope that they can see that's where the difference in scoring is.
01:07:44Mark and Tan, your turn, please, gents.
01:07:47From the entrees, we had the kingfish, which I think just missed a bit of flavour.
01:07:51I feel like the mains was a very bold dish to do.
01:07:54For me, I was happy with the flavours.
01:07:56The dessert, first time I finished a full dessert.
01:08:00It wasn't too sweet, it wasn't too rich.
01:08:02Yeah, well done.
01:08:03That was one of the best desserts we've had so far.
01:08:06Yeah.
01:08:06Cheers.
01:08:07Overall, we gave you an eight.
01:08:10No worries.
01:08:11Epic.
01:08:11I think Maria and Bailey have been strategically scoring this whole competition and this is
01:08:23my moment to find out my moment to find out if I'm correct.
01:08:33For the first time in the competition, the guests must openly share their critiques and
01:08:38scores.
01:08:39And it's time for the final team to deliver their verdict.
01:08:43And finally, Maria and Bailey.
01:08:48I think Maria and Bailey have been strategically scoring, so I'm really excited to see what
01:08:54they have to say.
01:08:55Congratulations guys, you've done such a good job serving us all food.
01:09:03And we're going to start with the entree.
01:09:06We had the kingfish crudo.
01:09:08To be honest, we didn't love it.
01:09:11We felt like it was lacking a little bit of flavour.
01:09:15And then for Maine?
01:09:16For Maine, we had the almost seafood hot pot.
01:09:19But it was a lot of interesting flavours in there, something that we weren't expecting.
01:09:24It was very spicy for our liking.
01:09:28So it wasn't something huge on our list.
01:09:31We probably picked the wrong things for us.
01:09:34And then amazing pie breast.
01:09:37The pistachio cream was really nice and velvety.
01:09:39And we really liked the caramelised pistachio for the crunch.
01:09:43That was a little bit different to what they said before.
01:09:45Definitely sugar-coated that one.
01:09:46So we are scoring it a six.
01:09:52Awesome.
01:09:53The math ain't mathin' with Maria and Bailey.
01:09:56So I'm just writing that down.
01:10:00TV receipts.
01:10:03Low scoring.
01:10:08I'm super excited to hear what Manu has to say.
01:10:11Because Manu actually got the exact same dishes as Maria and Bailey.
01:10:16So that means, Justin and Will, the guest teams have given you a grand total score of 29 out of 40.
01:10:27I'm happy with that score.
01:10:29Yeah, we're happy with 29 out of 40.
01:10:30Yeah, that was good.
01:10:31All right, gents.
01:10:32For entree, I chose the kingfish crudot with black caviar.
01:10:38Clean little entree, fresh, but missing a little bit of flavour to it.
01:10:44I was explaining a little bit more for the start of the three-course meal.
01:10:49And the score I'm giving you for your entree is a six.
01:10:54For entree, I had the Cape Malay beef samosas with tomato and chili chutney.
01:10:59Beef samosas perfectly wrapped.
01:11:01A lot of work done for that amount of samosas around the table.
01:11:04Beautiful and crisp.
01:11:06Great flavour in the beef.
01:11:08Would have loved a little bit more fat in there just to round it out.
01:11:12But overall, really liked your entree.
01:11:14So for your entree tonight, I score you a seven.
01:11:20A seven and a six isn't how we wanted to start the night off.
01:11:22But our best is yet to come.
01:11:24For main course, you gave me dongpo roux with Asian greens and rice.
01:11:32The pork was succulent, melting fat, that glistening meat just underneath.
01:11:38The sauce carried the flavour of the pork.
01:11:40It had enough seasoning in the sauce.
01:11:42I really liked your main course.
01:11:45I score you an eight.
01:11:49For main, I chose the Umaz seafood hot pot with rice.
01:11:55Justin, I think you made your family and grandma proud and your dad.
01:12:02Deep, strong flavour with beautiful seafood, well cooked.
01:12:06And I just thought it was just an amazing recipe that doesn't exist in any books.
01:12:15But that should be in some books because it was absolutely delicious.
01:12:19And I've been thinking about the scores, and I think the only score I can give you is a ten.
01:12:32Good luck, bro.
01:12:36Wow.
01:12:39Oh, dude.
01:12:43We finally got one.
01:12:46Oh, goodness me.
01:12:47Wow.
01:12:48Pid, bro.
01:12:49I've done.
01:12:50I'm really, really proud.
01:12:52That feels epic.
01:12:53Yeah, that feels good.
01:12:58That's a big difference in what Maria Bailey versus Manu said.
01:13:03So, I think we know who's not being honest.
01:13:09Justin and Will, for dessert, you gave me the New York cheesecake.
01:13:11I liked the texture.
01:13:14However, I think at this level, I want a little bit more sparkle.
01:13:20I was expecting a little bit more.
01:13:22For your cheesecake tonight, I score you a five.
01:13:24That's not what we wanted to hear.
01:13:26That's not what we wanted to hear.
01:13:27No.
01:13:27No.
01:13:27No.
01:13:28For dessert, I chose the pie rice with pistachio cream.
01:13:32The pastry, the choux pastry was perfect.
01:13:37The cream was light, smooth, silky.
01:13:41I just can't fold this dessert either.
01:13:43I think it was top notch.
01:13:44A big surprise coming from you to deliver such a danty little number.
01:13:52And the scum giving you for your dessert is another ten.
01:13:57Five.
01:13:58Five.
01:13:59Five.
01:13:59Five.
01:13:59Five.
01:13:59Five.
01:14:00Five.
01:14:01Five.
01:14:01Five.
01:14:02Five.
01:14:03Five.
01:14:03Five.
01:14:04Five.
01:14:04Five.
01:14:05Five.
01:14:05Five.
01:14:06Five.
01:14:07Five.
01:14:07I'm lost for words, Ben.
01:14:09Five.
01:14:09Five.
01:14:10Five.
01:14:11Five.
01:14:11Five.
01:14:12Five.
01:14:13Five.
01:14:14Two tens.
01:14:15Two tens.
01:14:16Oh, man.
01:14:17I'm stoked, man.
01:14:18Wow.
01:14:19What a rollercoaster.
01:14:20Oh, man.
01:14:21A ten and a ten.
01:14:25Maria and Bailey, they've just been caught out.
01:14:28Justin and Will, that gives you a grand total score of...
01:14:33You ready?
01:14:3575.
01:14:36Three.
01:14:37I'm happy with that.
01:14:39Okay.
01:14:40That is an amazing score.
01:14:43An amazing score.
01:14:44Like, I am...
01:14:45I am absolutely stoked about that.
01:14:47Yeah.
01:14:48It'll be a tough one to catch again.
01:14:50Peep, peep.
01:14:52Justin and Will open the leaderboard with an impressive score of 75 out of 100.
01:14:59There are four more Ultimate Instant Restaurants to go.
01:15:03Where should we go next?
01:15:04I don't know.
01:15:05Where do you want to go?
01:15:06You choose this time.
01:15:07Okay.
01:15:08Um...
01:15:09I think we're gonna go back to...
01:15:11Queensland.
01:15:12Yay!
01:15:13Let's go!
01:15:14Woo!
01:15:15Mexico!
01:15:16Sugar, spice, and everything nice.
01:15:17We're a 3.0.
01:15:18Here we come.
01:15:19Good luck.
01:15:20Good luck, ladies.
01:15:22Good luck.
01:15:25Come on back to Queensland.
01:15:26We can't wait to have you all and to show you what delicious food we can deliver.
01:15:32Next time...
01:15:39As the Ultimate Instant Restaurants reach boiling point...
01:15:44Marie and Bailey have finally been exposed.
01:15:47An accusation...
01:15:48So you're not truthful.
01:15:49Don't lie.
01:15:50A confession...
01:15:51There you go.
01:15:52Bang.
01:15:53I knew it.
01:15:54That's it.
01:15:55You're happy with that?
01:15:56A shock exit from the competition...
01:15:59I'm going.
01:16:01They've just been caught out.
01:16:02They don't know what to say.
01:16:03They don't know what to do.
01:16:05Their deflecting hasn't worked.
01:16:08And so what else do they have to do?
01:16:10When you've got nothing, what do you do?
01:16:12Pull out the victim card.
01:16:14I've had enough.
01:16:16I'm not going back there.
01:16:17I'm not going back there.
01:16:19And...
01:16:20Yes!
01:16:21The Cinderella story you've all been waiting for.
01:16:25I said he was absolutely magical.
01:16:27So the score I'm giving you tonight...
01:16:29Is a ten.
01:16:30A ten.
01:16:31Yay!
01:16:32It's MKR's biggest...
01:16:35Anyone will do it.
01:16:36Weak.
01:16:37So what you're saying is...
01:16:39Stuff being honest...
01:16:41They're lying.
01:16:42Yet.
01:16:43Bro, what's going on?
01:16:45You're all going down.
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