- 3 months ago
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🎥
Short filmTranscript
00:00:01Previously, our six remaining teams battled to avoid the elimination cook-off.
00:00:09Go, go, go, go, go, go!
00:00:11Quick, we gotta get it in the freezer.
00:00:13In the end, it was Michael and Riley.
00:00:16Oh, ****, we lost half of it there.
00:00:18Oh, my God.
00:00:19I just wish you would listen to me.
00:00:20I just wish you would listen to me.
00:00:22And favorites, Danielle and Marco.
00:00:24I'm stressed, I'm stressed.
00:00:26Oh, no.
00:00:27Who 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 apologize 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.
00:00:51Michael, we've got the pounds tonight.
00:00:53This would be really nice just to rub it in their face.
00:00:56I'm so sorry if 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.
00:01:08I'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 God.
00:01:24I am so nervous.
00:01:25It's really going to send a statement to the Meat Master over there.
00:01:28Oh, la, la.
00:01:29Oh, my God.
00:01:30Oh, my God.
00:01:31Oh, my God.
00:01:32Oh, my God.
00:01:33Oh, my God.
00:01:34Oh, my God.
00:01:35Could an incredible slip up.
00:01:37You had one job.
00:01:38Mean the end of the road for one team.
00:01:41Yeah.
00:01:42Yeah.
00:01:43Yeah.
00:01:44Yeah, yeah, yeah.
00:01:54Yeah.
00:01:59It was a Mohammad Felaman of 2020.
00:02:06the 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 didn't
00:02:34go well for us but we feel like we have a very strong foundation so hopefully that'll be enough
00:02:39for us to get over the line today
00:02:40on paper daniel marco definitely the stronger team they had far better scores
00:03:04than michael and riley have but if michael and riley can stick to having a clear plan and working
00:03:09together it could come right down to the way michael and riley daniel and marco this is your
00:03:17elimination cook-off to survive you will need to bring your best both teams have delivered
00:03:26incredible highs but both teams failed to cook their best last time you were in the kitchen
00:03:34will 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
00:03:44sorry michael and riley never apologize for being wrong
00:03:49i'm actually not intimidated at all i think daniel and marco had one fluky cook and we saw
00:03:56their true colors during the last cook-off you know i think they were going to have it in
00:04:01the bag to send daniel and marco back to wa i think they've showed glimpses of being really fierce
00:04:08competitors but they've also showed cracks in their foundation so looking to exploit that today
00:04:14it'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
00:04:25teams in this head-to-head challenge you will be creating a two-course banquet for colin and i
00:04:32and for all the teams up there the safe teams will score your two-course banquet hour 10
00:04:39and from that we create a team average score and that will be added to our scores
00:04:46so they will help determine the winner and the loser
00:04:50michael we've got the powers tonight we're riding in the future
00:04:56so michael the controversial stuff might come into play say sorry say sorry i'm so sorry
00:05:06if i ruffled any feathers
00:05:09i feel like i definitely should have held my tongue a little bit about the table now
00:05:15teams head to your benches
00:05:18the store room is topped with everything you need
00:05:23you have three hours to serve your banquet main
00:05:29aprons on
00:05:31is that mine or yours
00:05:32this is mine
00:05:33we got this in the absolute bag
00:05:36bag city
00:05:37i 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
00:05:44it's just going to continue from there
00:05:45i'm thinking we go hard on the meat i'm thinking i'm going to do pork many ways
00:05:49we'll go for some baby back ribs
00:05:50yum
00:05:51um we'll go for some pulled pork
00:05:53yes and your time starts now
00:05:56let's go let's go let's go let's go look at those buckets
00:06:00wow
00:06:01I love you.
00:06:02I love you.
00:06:03I love you.
00:06:04I love you.
00:06:05I love you.
00:06:06He don't.
00:06:09This place is stocked up so well.
00:06:12Oh!
00:06:13We're going to grab some fresh ingredients, all things that are going to make this a really
00:06:18tasty dish.
00:06:19Oh!
00:06:20Look 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, let's go, let's go.
00:06:30I'm about to prove that the meat master reigns supreme in this kitchen.
00:06:34Hey.
00:06:35Awesome.
00:06:36Alright.
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.
00:06:44Oh, please don't.
00:06:45Today we are doing an eye fillet banquet, eye fillet, duck fat potatoes, cream spinach,
00:06:51mushrooms, 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, we'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?
00:07:12Or just the six?
00:07:13I reckon we keep it to the six.
00:07:15Cool.
00:07:16I'm just going to season the steaks now, Danz.
00:07:18Normally at home I'll do it in a barbecue maybe with a fattier meat.
00:07:21Yeah.
00:07:22But 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 gatecrashers win tonight.
00:07:29Yeah.
00:07:30I really want to stay here today.
00:07:33I feel like it's so important that we stay in this competition because I felt like we have
00:07:37so 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.
00:07:44Then to find out that it was the weaker dish, I am feeling quite nervous because I'm like,
00:07:49is what we do good enough?
00:07:51We're making good time.
00:07:52I want to win this elimination cook-off.
00:07:55I definitely don't want to go home.
00:07:58Woo!
00:07:59Woo!
00:08:00Woo!
00:08:01Let's go!
00:08:02Yay!
00:08:03Woo!
00:08:04Oh, mama!
00:08:05Look at this bad boy.
00:08:07For tonight's Banquet Challenge we're making a pork feast with pulled pork, baby back ribs,
00:08:14apple slaw and rolls.
00:08:16Woo!
00:08:17Yes!
00:08:18Yes!
00:08:19This is my element.
00:08:21Yes!
00:08:22For us, food is always about bringing people together, sharing it with good friends and
00:08:27family.
00:08:28Today'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
00:08:35made for Riley.
00:08:37I was like, I've never had anything like this before.
00:08:40That's exactly how he won my heart and that's when I knew he was my meat master.
00:08:45Hey Michael, remember I've done pork before, you've got a lot to live up to today.
00:08:53And you love my pork, you can't say that you didn't.
00:08:56Yeah, that's true.
00:08:57That is true.
00:08:59Okay, 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.
00:09:29I'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.
00:09:37Ah, so 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 think I should just do one two kilo batch because this is a beautiful piece of meat right
00:09:46here.
00:09:47I'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 because
00:09:54we know it will cook perfectly in the time that we have.
00:09:58I reckon cut it in half.
00:10:00Mmm.
00:10:01Nah.
00:10:02That'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.
00:10:15So 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.
00:10:22And 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?
00:10:39There's a time limit.
00:10:40Why are you deviating from the plan?
00:10:42Why 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?
00:11:01You're wasting time now Michael.
00:11:06Can you just stick to the game plan please?
00:11:09Alright.
00:11:10Right now someone has to give or this could all spiral out of control.
00:11:15And that's going to be me.
00:11:17I like mixing it up.
00:11:18I like experimenting.
00:11:19This is not the time to do that please.
00:11:21Alright, 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.
00:11:26So we want to have nice crispy dark fat potatoes.
00:11:31Daniel and Marco I think are very strong competition and they proved that in round two by being at the top.
00:11:38Normally we divide and conquer but now we're together and conquering.
00:11:42Yeah, love that.
00:11:43Game plan.
00:11:44Stick into the game plan.
00:11:45Yeah, amazing.
00:11:46Would it make you feel good though if Michael and Riley left because 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.
00:12:07Hey Marco, potatoes 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 of manage the time for all of them.
00:12:21Cool, we got the potatoes on.
00:12:23That's fabulous.
00:12:24We've seen how quick that clock goes.
00:12:26So the duck fat is nice and warm.
00:12:28I think when Michael and Riley go home we can be the new perfect pair.
00:12:32In your dreams Marco.
00:12:34Oh do you hear that?
00:12:36Sorry.
00:12:37Alright, potatoes are in Marco.
00:12:39Teams you've got two hours left.
00:12:42I'll start on our homemade mayo.
00:12:45I use avocado oil.
00:12:46Are you sure?
00:12:47Yeah it's much better.
00:12:48Are you deviating from the recipe?
00:12:49No.
00:12:50We used avocado oil.
00:12:51No we didn't.
00:12:52Ugh.
00:12:53The 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.
00:13:01Normally when we make mayonnaise we use sunflower oil.
00:13:06But today Michael's like why don't we use avocado oil.
00:13:11I'm making a solid effort not to lose my mind right now.
00:13:16It tastes like dirt.
00:13:17Told you.
00:13:18Do it again.
00:13:19We're going to do it again.
00:13:20Told you.
00:13:21Are you going to listen to me?
00:13:22Riley definitely needs to keep Michael under control.
00:13:23He is chaos.
00:13:24No.
00:13:25Damn it I have to do that again.
00:13:26You're just wasting time.
00:13:27Like the reason we come in with a game plan is so we know what we're doing next and you're
00:13:46just setting us back.
00:13:48Michael and Riley when the pressure's on they'd sort of turn on each other and they'd
00:13:53start to crumble when the stress goes on that kitchen it's trouble still to come in the
00:14:00elimination cook-off the meat master is in his element it's couple versus couple in the kitchen
00:14:09hq cauldron pan's not hot enough marco please can we just get it in the oven but who will slip up
00:14:16at the final hurdle and jeopardize their place in the competition like if i got both at a restaurant
00:14:27i'd be sending a few things back on that oh send the books a hundred percent
00:14:32right now we're just making the mayo
00:14:45normally when we make mayonnaise we use sunflower oil but michael decided to add avocado oil it
00:14:54tastes like dirt is it told you we're gonna do it again okay here we go we're going for round two
00:15:01of the mayonnaise this 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 because we're working together as a team
00:15:15uh i think mark was more hurting the team than helping the team typical michael okay i think that's
00:15:22good enough
00:15:24yeah nailed it finally thank god yeah perfect the difference
00:15:3190 minutes to go please stay on task let's go so different being done here yeah compared to
00:15:41watching hay this is our second elimination with a banquet style courses so i'm gonna get these ribs
00:15:49into the pot michael and rally are cooking a pork feast the meat master is in his element
00:15:56yuck oh wow it's just a bit of pork what they're doing is they're braising the ribs
00:16:03they pulled pork's in the pressure cooker we 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 once the pork's cooked
00:16:14we're going to create the most amazing pulled pork sauce mr meat master we haven't really seen
00:16:22the best of him yet and i really want to see this today we're looking really good right now
00:16:28i think this is probably going to be our most ambitious cook we've ever done together
00:16:32danielle and marco are cooking a fillet banquet it will be very interesting to see how the other
00:16:38contestants georgia we're gonna have to like really think how we score tonight yeah because
00:16:45we actually have power yeah yeah and we need to use it we will try to be as honest as we can with the
00:16:51scoring however i want to keep mark on rally in this competition because daniel and marco are
00:16:58definitely a threat for us i feel like the time literally just goes past so quickly like i can't
00:17:04give up at this stage they should be working on their mains and desert correct
00:17:09i am starting on dessert marco amazing for our dessert banquet tonight we're making banoffee pie
00:17:15so i've got condensed milks in the pot marco that's to become the dulce liche banoffee pie it's not fine
00:17:22dining it's not super fancy but it's packed full of flavor and it's just yum i'm gonna start working
00:17:28on the biscuit base now i think michael and riley's biggest strength is their desserts yeah so we're gonna
00:17:34have to really up our gaming michael i think we're tracking on time yeah i have decided to start on
00:17:41dessert i'm doing the dough for the donuts right now so it has plenty of time to prove because we
00:17:47want our donuts to be super fluffy for dessert we are cooking creme brulee donuts right now michael i'm
00:17:54about to roll out these donuts so i can let them proof i love this dessert i want it to be a beautiful
00:18:00custard filling inside a fluffy donut and have that crack on top with the toffee it's just so good
00:18:06of go yeah desserts are our thing we have never failed on a dessert yet so i'm really confident
00:18:14that it's going to work out perfect good job riley well done that's one hour left i am going to move
00:18:24on to the chimichurri for the main banquet oh i love a chimichurri i 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
00:18:36what is this this is so yummy fresh acidic a little bit of chili that's going to be our key today
00:18:42sauce is so important for any dish for us we love having the option of a couple of different
00:18:48sauces all right making the peppercorn sauce peppercorn and chimichurri are probably the two
00:18:53best sauces with steak where's the sauce so we've got a chimichurri just probably needs to be stirred a
00:19:01little bit what does it need more of you tell me what's this cream for peppercorn sauce why'd you do
00:19:11two sauces because we like having a mix some people maybe like a fresh sauce and then some
00:19:16people might like having like a creamy sauce so what happens when you mix the two sauces together
00:19:20well usually i don't mix the two sources together usually i'll have them separately what happens if
00:19:24i mix them together it's no good it wasn't designed to be had together it was designed as a
00:19:32choice so that you have a flavor explosion can i tell you you've less than an hour to go yeah you've
00:19:37got to work on your chimichurri and you've got to work on your beef yeah so by all standards you've
00:19:42a lot to work on yeah let's give it a little taste all right what does it need more of garlic chili parsley
00:19:51maybe a little bit of lemon yeah when life gives you lemons you make a chimichurri
00:19:57how you going over there michael so i'm looking at the ribs right now they're going to be good
00:20:04they're going to be good those those ribs those baby back pork ribs oh just looking at these two
00:20:11teams at the moment i'm so excited for michael and moraleigh's pork ribs yeah those pork ribs
00:20:16you're gonna have to be really really tender sticky nice and sweet and that's how i love it so that's
00:20:23the main thing because i might be sending you home tonight when you think about ribs what do you
00:20:28think of like falling off the bone sweet sticky can you talk and work doing the barbecue sauce now
00:20:36proportions are critical here for this sticky barbecue sauce this recipe has actually been passed down
00:20:41through the generations my dad actually taught it to me i remember the first time you brought me to
00:20:48meet your parents your dad made these ribs he did and nice michael every single time i go home to visit
00:20:57him he brings out the barbecue and starts pulling together these beautiful sticky baby back ribs so i'm
00:21:03really trying to recreate his recipe tonight so obviously it means a lot for me to be able to do dad's
00:21:09recipe justice what i'm looking for is a little bit of sweetness a little bit of tanginess and a
00:21:18little bit of heat i'm very what vinegary tomato sauce we which is odd where did i go wrong probably
00:21:29didn't remember the recipe like i told you to it's not as sweet as i want it and it's not as
00:21:34barbecue as i want it this is literally the backbone of our main if you don't nail this we do not nail
00:21:40our main so i really need him to fix this sauce i don't want to be going home
00:21:49just concerned for marco and danielle like i don't know what's going on over there
00:21:56i just feel like daniel and michael haven't even aren't they searing the steaks and then putting them in
00:22:00the oven marco's really cutting it fine with getting the eye fillip on the pan all marcos get
00:22:05those steaks on you have to play you have to rest the meat i feel like they maybe have messed it up
00:22:11for themselves once i've seared the steaks i'm going to base them with garlic and thyme again
00:22:17biggest worry for our main course is making sure that the steak is done medium rare we have to really
00:22:23keep a close eye on this meat just to make sure that it doesn't get overcooked and that we get nice
00:22:28like sear on the outside as well that's it
00:22:35i'm going to make sure that these are nice and even we need to get them into the oven asap
00:22:40the first batch have a good sear on them these ones not so much just get them three into the oven
00:22:45180 mark or 200 200 yep yeah but what if they're over i'm gonna i'm gonna trust the vibes
00:22:53i just go based on vibes i trust my own intuition and i'll know exactly when to take them out okay
00:22:59are you sure yeah are they not going to be over no okay i'm happy with half the steaks and they've got
00:23:04a good sear and we've got them in the oven these steaks just don't have as much of a sear on them we
00:23:08want to get them in the oven right now marco the pan's overcrowded the pan's not hot enough yeah just get
00:23:14it in for marco please can we just get it in the oven it doesn't matter if we get the sear on the
00:23:18steaks if they don't get cooked marco this is not gonna have enough time we just got to do it
00:23:23quickly yes get it in like now time is running out i'm starting to panic like right now yeah i
00:23:28definitely feel the weight for the team here i could be the reason that we're going home
00:23:33so it needs to go in the oven like right now yeah
00:23:37let's go dan's the first batch have a good sear on them they're looking good these ones not so
00:23:50much danielle and marco are cooking eye fillet banquet the pan's overcrowded the pan's not hot
00:23:56enough we're running out of time here marco please can we just get it in the oven the eye fillet doesn't
00:24:02have a lot of fat or flavor very tender tea which means it needs to be cooked perfectly yeah so if
00:24:08that's not tender that could be game over for that are they going in the oven right now marco oven over
00:24:15here didn't see a very good caramelization on the outside and that really worries me something's
00:24:24definitely gone wrong here in their cook maybe he's not used to cooking this many all right okay cool
00:24:32we're looking really good right now meat master's gone for a triple meat surprise so we've got the
00:24:38ribs we've got the pulled pork and we've got the crackling i'm just gonna get this cool crackling in
00:24:43the air frog on paper a very michael dish like minimal greens and salad yeah just a little bit of
00:24:50bread and pork the bread rolls are done the way these guys treat sides and side salads which we've seen
00:25:00is they don't really care till the end we're gonna have a sweet slaw salad the salad is not crisp and
00:25:05vibrant it's going to bring down the whole dish uh not quite yet what do we think is going on with
00:25:14michael's sauce he doesn't seem too happy with it can you get me a spoon so i can taste it yep yep yep
00:25:20he's been adding tasting adding tasting which is exactly what you want to do give the opportunity for the
00:25:24the last 12 minutes yeah look here's a little slow with it it's tasted
00:25:33perfect perfect that is absolutely banging i've tried to fix this barbecue sauce for a very long
00:25:39time ensuring that this sauce tastes exactly as we want it to so we got pulled pork we got ribs
00:25:46we got rolls and we got a slaw correct you want to taste barbecue yeah let's go so what's in this
00:25:53there's a lot um so there's tomato sauce honey sugar molasses very sweet oh yeah it's very sweet it's
00:26:00beautiful so we've gone for a really sweet themed meal so we've gone sticky sweet ribs we've got sweet
00:26:07pulled pork and then we've got a sweet slaw and then we've got a beautiful bread to bring it all together
00:26:12and what's the word you've used the most in that sentence sweet too sweet it's really just a sweet
00:26:20fest and while i've got a huge sweet tooth and i love it maybe not everyone else does this is not
00:26:27going into an elimination cook off this is going home yeah well you know you do you so now it's back
00:26:33to the drawing board i'm adding some really hot peppers so i need to be really careful with it
00:26:39while you have a taste he knows the sauce is a little bit sweet so i think he's adding some
00:26:43cayenne pepper there but i think you need a little bit of saltiness in there yeah cool no i like that
00:26:48because it hits you later marco are you happy with this chimmy danielle and marco are cooking two
00:26:55sauces okay cool chimichurri and peppercorn sauce as you know i love sauce why would you put two sauces
00:27:02though because they're so different as well try this peppercorn sauce marco what daniel marcos done last
00:27:07time is put two dessert on one plate and that's something to this elimination today
00:27:13that's better yeah that's good the sauce is good okay cool come on guys you got it you got it
00:27:19well the ribs are beautiful tonight is the night that the meat master is coming out to take home this
00:27:26competition come on get those ribs out michael and riley's biggest weakness cooking me he's cooking me
00:27:33all right mark this is how it's done mate this is how meat is made i want to grill the baby back ribs
00:27:40because i'm trying to replicate a flame that we would normally get at a barbecue all right these ones
00:27:46go on this oven grill those up right now so instead i've got the grill it's a very high intense heat
00:27:53pushing straight down on them trying to get the caramelization of the sauce 15 minutes to go come
00:28:01on come on let's go let's go let's go take the steak out now let's cut the middle and then we're going to
00:28:07get another 30 seconds i'm really trusting in the vibes today because we have no spares you want me to take
00:28:13them out i'll do it i'll do it the top one yeah that's the one you put in yeah the sear on these
00:28:19ones is fine it's the other ones that probably need more of a sear let them rest first and then
00:28:25it's the moment of truth i'm not happy with the other batch what are you doing i'm going to completely
00:28:32sear these steaks i'm hell-bent on getting this here because i know it's going to be a big point of
00:28:37contention at the table get it on like right now oh look he's put the meat back in he might be just
00:28:46so sure of himself but i don't think it's going to turn out well yeah if it's not medium rare i'm
00:28:51going to be quite disappointed never felt this panicked in my life this sort of stuff never goes
00:28:55wrong for me especially when i'm cooking meat just try i don't know you just do you marco it's fine
00:29:03this is an elimination cook-off start planning off let's go oh my gosh let's get on the pulled pork
00:29:10please the pork shoulder has been in the pressure cooker for just over an hour now so it should be
00:29:16ready yeah it's good look riley oh yeah beautiful it's perfect i'm gonna shred the pork yeah this is
00:29:25falling apart really beautifully michael we've cooked this steak so many times but we've never cooked three
00:29:32kilos marco have you carved any beef yet no that's what we're doing now do you know if it's cooked
00:29:37time to find out oh yeah good girl seven minutes to go time to find out oh i'm so scared ideally we
00:29:43would like to rest the meat for a little bit longer let me do it but time is of the essence we need to
00:29:50cut this steak up oh my god this is overcooked marco is it they're medium the first one is looking more
00:29:58like medium than medium rare i knew it was going to be over are they all going to be like this is
00:30:05this going to potentially send us home oh my god hurry up five minutes don't leave anything behind
00:30:12oh
00:30:19no he did not drop it oh michael oh my gosh oh my gosh i hope he has more michael get one job
00:30:28one job
00:30:59why would you do that what kind of meat master drops a tray of meat our spares can you just be
00:31:06careful thankfully we have enough racks to fill both of the platters come on cut cut cut oh i'm so scared
00:31:18some of these steaks aren't cooked how i would normally like them but we just have to put something out on
00:31:22the plate one minute let's go let's go let's go let's get the meat on the chopping boards i'm going to put
00:31:31the coleslaw up the bread rolls are done got the pulled pork on the side oh these ribs are looking good
00:31:38now let's bring it home let's get it strong so potatoes and the spinach is on the plate
00:31:45mushrooms are on the plate chimichurri and the peppercorn sauce is on the plate
00:31:50right i feel it oh my gosh this is over 10 9 8 7 6 5 4 3 2
00:32:02i'm so happy with that i think that looks fantastic
00:32:14good work the fact that we were able to actually plate this is a miracle teams that was a very
00:32:22exciting watch take a break safe teams come down and enjoy the banquet
00:32:26i'm definitely feeling relieved that we got everything onto the plate so i really hope that
00:32:34the other contestants and minu and colin love it
00:32:38so the four safe teams are scoring us tonight as well
00:32:42i 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
00:33:07it's challenging to know that you've got a hand in sending one of these teams home
00:33:11but at the end of the day it is a competition right let's start with
00:33:15daniel and marco's eye fillet banquet i fillet with duck fat potatoes cream spinach mushrooms
00:33:23chimichurri and peppercorn sauce that's normally what i'll have at home on the day
00:33:29yeah let's take a plattery today all right all right everyone wants a medium rare steak they're
00:33:37the hero of the dish so these need to be perfect with the amount of steaks we cooked we had to use all
00:33:42of them so some of these are looking more like medium than medium rare is this going to potentially
00:33:47send us home all right bon appetit
00:33:59the potato is good honestly the chimichurri with the steak on the potatoes that was delicious
00:34:11so i'm very happy right now
00:34:19the meat is absolutely beautiful it's exactly how i like it medium rare some of the cook on the steak is
00:34:25a bit over it's good because you can obviously pick what you want but i do think a few of them
00:34:30are a bit over like that's not medium rare i think on the outside of it had more seasoning to it would
00:34:37have been unbelievable definitely the chimichurri was the sauce they gave the punch to the i feel it
00:34:43tonight the chimichurri was my favorite part of the dish i thought that had the best flavor and the
00:34:49peppercorn was so creamy and beautiful i think everything was cooked perfectly well i wouldn't ask for
00:34:54anything more the potatoes were amazing that was like huge highlight there was nothing i didn't
00:35:00like about daniel and marco's banquet uh if i ordered this at a restaurant i would honestly be super happy
00:35:06about it yeah all right let's see if the next one matches it mac and riley's pork feast pulled pork
00:35:14baby back ribs apple slaw and rolls
00:35:25the pork feast looks amazing and just looks ready to be eaten this pork feast platter has turned out better
00:35:34than expected because i'm the meat master some heavy lifting we've got a lot of sweet elements on
00:35:41our platter some pork on your fork thank you that is exactly how i like it and i'm happy with it can
00:35:48you just get me that little piece at the end thanks all right bon appetit
00:36:00i cannot believe like i'm sitting here with you two lol and lil
00:36:31who michael has said was it four times you would be going home yes and now you are at the top
00:36:37table tasting his food i know isn't it surreal how does that taste oh it tastes very sweet just like
00:36:42his glaze i feel like the only flavor they had on the plate was that glaze i think they're in trouble
00:36:50i thought the ribs were very sweet but that was really great and the meat just fell apart the
00:36:56highlights are the pork ribs which is like everyone looks forward to to eating pork ribs when they see
00:37:01it it's the first thing you grab those pork ribs were so tender nice and sweet i love sweet sticky ribs
00:37:08the ribs were awesome the pulled pork was cooked well i just feel like maybe that sauce they used to
00:37:13rehydrate the meat could have been reduced a bit more when i put the bread with the pulled pork and the
00:37:18slaw they all tasted really good together pulled pork i quite like it i like that it isn't full of
00:37:24sauce meat master good on him i definitely preferred michael and riley's mane i think it's exactly what
00:37:31i look for in a banquet mark there's a lot of talk about the meat master and meat cookery has michael
00:37:40amassed the meat today would you say to me he hasn't probably the best cook thing on here was uh the pork
00:37:47crackle which and just put in the air fryer overall i think it looked better than it tasted unfortunately
00:37:54it was a little bit of a letdown so who's in the lead i think daniel and marco are
00:37:58like if i got both at a restaurant i'd be sending a few things back on that so send them back a hundred
00:38:06percent yeah we probably want the meat master to go home i think his uh time's up we're going to call
00:38:12them back in shortly for the second course keep in mind what you've already tasted because at the end
00:38:19of the night you'll need to score each banquet out of 10. hearing the critiques i reckon daniel and
00:38:26market would just be ahead but next it's desserts so we've everything to play for
00:38:35still to come fan them hard the dessert cook goes down to the wire
00:38:40go hard i'll go home i trust in our dessert that's definitely burnt and the pressure of one team going
00:38:47home reaches boiling point we're up against the clock we're up oh my god
00:39:01teams it's time to come back to the kitchen let's go
00:39:03let's go
00:39:13after 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
00:39:20michael and riley and daniel marco for one team this will be the last time you'll ever cook for us
00:39:28us 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 gonna start whipping the cream i've trusted our dessert i know how good this dessert can be we just
00:40:08need 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 gonna have all the beautiful layers that banoffee pie usually does it's gonna have a beautiful
00:40:26biscuit crumble a nice dulce de leche nice fresh whipped cream some bananas dark chocolate shavings
00:40:33and some delicious caramelized banana on top have a look at them until i've pressed them down do you
00:40:38think this is a good thickness not too thick not too thin definitely not too thin i don't think we've
00:40:43ever 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 which will be
00:41:09delicious okay so i'm just going to cool this down michael and riley in the main course stage
00:41:14she made her dough for the donuts so she's let it prove on the side so there should be no slight
00:41:19fluffy 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 too much
00:41:31on the outside but cooks in the inside at the same time these donuts look like they're ready to flip
00:41:37now riley oh maybe not i've got four donuts in the deep fryer and they are going brown a lot faster
00:41:47than i thought can you put one out take it out so you can see what it's going to look like inside
00:41:52okay i've taken that one out guys are donuts they look really really brown
00:41:58that's definitely burnt oh it's a little bit doughy in the middle riley yeah they're way too dark
00:42:05i'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 what
00:42:16i'm asking yes okay they're looking a lot better okay perfect thinking we need to get a move on don't
00:42:22we 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 gonna 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
00:42:43how talented riley is lots of bananas to cut this banoffee pie is going to have to be good for us
00:42:50to stay on top here yeah i agree we're doing banoffee pie because we just know it's such a delicious
00:42:56dish and taste it the flavors are absolutely insane and flavor always wins over technical skills
00:43:06michael let's just keep pushing
00:43:10those are the last ones they're looking great michael has pulled through and he's coming out with some
00:43:16beautiful looking donuts but you've got to have consistency in the elimination cook-off these ones
00:43:22look a bit sad but that's okay they're still a little bit different in terms of their cooking
00:43:27like still some are lighter and then some are coming out dark these donuts are our best ones
00:43:31i'm going to replicate a creme brulee in this donut by having a beautiful silky custard filling
00:43:36and i'm going to dip that donut in caramel it's going to harden and you're going to have a crack
00:43:41on the top like you do when you have a creme brulee i'm just worried this toffee isn't dark enough
00:43:47grab 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 would make the sugar sweat
00:44:03okay fan them hard if the donuts don't cool down when we put the filling in the filling's gonna melt
00:44:08keep fanning keep doing it don't stop
00:44:17he's a little bit too happy for me like for an elimination cook-off he's doing the sprinkler
00:44:23he's an idiot
00:44:26michael
00:44:26i 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 to
00:44:44elevate it a little bit we need to get some candy bananas going marco beniel and michael's are putting
00:44:51the bananas with some brown sugar in the airfryer they look amazing yum i definitely think a banoffee pie
00:44:58to us sounds like it's going to be the winner 10 minutes to go you need to move faster
00:45:08all right i'm going to start filling these
00:45:11we literally have no time so we need to be on the ball making sure we're not making any mistakes
00:45:16we'll be piping these donuts right down to the minute mark i swear we want them to be jam-packed
00:45:21with that crème brûlée don't we yeah i don't want the filling melting
00:45:30it means our mkr journey is over the donuts are hot still i have cold cream it's just not going to
00:45:37plan and i'm really scared if we'll be able to serve up five minutes and one team is going home let's go
00:45:43oh oh i didn't see that one coming out of the bottle what's up riley it's not cool enough yet to
00:45:49film oh hang in there what's up what's going on what's going on what's going on what's going on what's
00:46:01going on what's going on talk to me
00:46:02to go home at this point we've come so far we've proven ourselves so many times
00:46:15we've fought so strong to be here and to go home right now would just be extremely upsetting and
00:46:23really disappointing right come here five minutes and one team is going home let's go
00:46:46what's up what's going on what's going on what's going on i'm scared we're going to be going home the
00:46:52dessert was what was meant to get us over the line but we had so many errors and i feel like this is
00:46:58the first opportunity that i've been able to put my food dream in the forefront and it's actually
00:47:04really upsetting to know that it could be coming to an end this evening look we're up against the clock
00:47:11we're really running out of time if i'm having a moment i'm thinking to myself if we can put together
00:47:16the most beautiful creme brulee donut under a time limit in kitchen hq with so many people watching
00:47:21you if i can do that i can really do anything when it comes to baking i just hope we can get these
00:47:28perfect all right we got this in the absolute bag so just adding whipped cream it'll taste amazing
00:47:45maybe a little bit simpler than michael and riley's but the flavor is 200 there i think for us going
00:47:51home today is just not an option we want to be able to leave this kitchen knowing that we did our
00:47:57absolute best we've seen so much technique on this show but it comes down to flavor i'm going to start
00:48:02plating these they've cooled down enough for one of you it's the end of mkr please give it all you've
00:48:09got you've got one minute happy with the nuts very happy with the nuts you keep piping i'll transfer
00:48:18these ones across come on michael and riley we got this we got you come on we need two more come on
00:48:24riley get those donuts on the plate let's go candy banana and we're going to crunch them over the top
00:48:30the last one quick 10 seconds 10 9 8 7 6 5 4 3 2 5 that's it time time to go away from your bench
00:48:49you happy with them yep that's good that's all that matters the overall donut i think it didn't look
00:48:54too pretty but they look really delicious so i'm hoping that's what saves our presentation the custard's
00:49:00really nice the top is cracking take a bite of it perfect oh hopefully we've done enough we know
00:49:09these flavors work we need to just be confident and comfortable with what we've delivered and hopefully
00:49:14it should be enough to get us over the line it's in their hands and in the judges hands now
00:49:19proud of you thank you teams well what a bottle take a break while we taste your desserts and we'll
00:49:26call you back sir i'm just so proud of us we've shown everybody that we unite as a team it doesn't
00:49:34matter what we're put through we always come back together and i really am sad thinking that this could
00:49:41potentially be my last time cooking in kitchen hq
00:49:43teams earlier on we tested the mains and we all have our opinions about those dishes but now it's
00:49:55time 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 one plate for this to be our last cook would just be devastating because we just keep
00:50:24getting better it's a bit hot it's like hot cow
00:50:54that is unreal
00:51:05this donut is how a donut should be it's so fluffy you have that velvety custard in there with the
00:51:12vanilla bean really enhancing the flavor yeah i really liked it first bite i had was awesome
00:51:20i really loved it loved the flavor of the custard it was really good but there wasn't enough
00:51:24and the 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
00:51:51were unreal 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 was beautiful i really enjoyed it you might just want to pass that plate up here in
00:52:01case you eat too much that's not going anywhere and now it's time for daniel marco's banoffee pie
00:52:18all right shall we we are so happy with how the dessert went we're confident
00:52:29but we also know that michael and riley's looks really good as well so we're just sitting here
00:52:34anxiously thinking is it going to be enough to get us over the line bon appetit
00:52:52i'm not sure about the base
00:53:04the caramel sauce i just needed to be a bit more richer so that the cream
00:53:09can cut through it and i guess the banana was a bit subtle for me so i needed to be a bit more
00:53:15richer with the sauce i love banana and caramel as a combination i think their caramel was really
00:53:21lovely it's nice and silky and smooth i really enjoyed it i think the nuts were a good addition with
00:53:26the chocolate as well nice flavor the caramel wasn't as sweet as i was expecting it to be
00:53:30i 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
00:53:49big 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 going
00:54:07help riley and i left everything in the kitchen tonight we really feel like we knocked it out of
00:54:22the park so i'm just hoping that the judges and the guest teams saw everything as we did
00:54:28it's a bit scary waiting to know what the safe teams will score our food
00:54:32we think we've done just enough but our fate is in their hands one point could make all the difference
00:54:40it's now time for the safe teams to score michael and riley's and danielle and marco's banquets
00:54:47their total score will be averaged to give a team score out of 10. it makes me feel a bit sick
00:54:54knowing that the scores are sending someone home tonight so it is really serious and we need to judge
00:54:58accordingly let's start with michael and riley i love the pork just needed some seasoning on the
00:55:04sides yeah the pork feast it looked amazing but i think the pulled pork tastes like it was in water
00:55:12like didn't have really good flavor in it the pork feast was lacking flavor it's just really underwhelming
00:55:18for dessert they made the creme brulee donuts i love how it mimicked a creme brulee
00:55:23oh it's beautiful wow it was the fluffiest donut that i ever had in my life their creme brulee donut
00:55:31i liked but for me i prefer daniel and marco's dessert the donut was good wasn't the best donut we've
00:55:39ever had so daniel and marco we had the i fill it feast i actually really enjoyed that i think that
00:55:46chimichiro really carried the flavor for them the steak was cooked well yeah the duck fat potatoes were
00:55:52awesome yeah crispy on the outside soft on the inside i guess it was risky going with eye filler
00:55:58but it was cooked perfectly but just lacking season yeah i agree and for dessert we had the banoffee pie
00:56:05oh it was a bit of a let down to be honest it had really thick base it needed a lot of work when i had
00:56:12the whole thing together it was perfect overall both teams were relatively close let's score daniel and
00:56:20marco a six however strategically i'd love michael and riley to win tonight let's go michael and
00:56:27riley a seven after tasting both teams banquets i think we give michael and riley a six perfect
00:56:33now daniel and marco i think they were just ahead so let's score them a seven
00:56:37michael and riley we're gonna score them an eight and eight yeah whether it's michael and riley or
00:56:44daniel and marco a big threat is leaving the competition tonight so for daniel and marco score
00:56:49them a seven out of ten oh all right bro so we only give daniel and marco a nine we're going to give
00:56:55michael and riley a score of seven tonight i'm really hoping that daniel and marco stay on and maybe the
00:57:01meat master will be going home finally i am so nervous it's anyone's game at this point we were
00:57:16ahead of michael and riley after mains but doubts are definitely creeping in we could be in trouble
00:57:24today riley and i brought into kitchen hq what we wanted to bring in we gave it our all and we feel
00:57:30like we could definitely win this competition it is going to be splitting hairs i think it's going
00:57:35to be a now-biting decision michael and riley daniel and marco i'd like to say that you two teams
00:57:44tonight you gave it everything whatever the result is both teams should be very proud of themselves
00:57:53well done okay so here's what we thought of your banquet michael and riley
00:58:00your banquet was pork feast pulled pork baby back ribs apple slaw and rolls
00:58:10i would say this dish is a little bit like riley sweet
00:58:17i was hoping i was going to say a 10. i did like the ribs but would have helped them was a bit of soy
00:58:22sauce just to give it a salty component because it was quite sweet i think firstly the the pork ribs
00:58:29were so tender falling off the bones which was great job the pulled pork for me was the thing that
00:58:37hurt your dish a little bit a little bit more sauce a bit more seasoning just to bring it alive again
00:58:42i found the slaw refreshing the bread was good really perfect accompaniment to that dish
00:58:51we're not shocked that's a very fair critique daniel and marco it's your turn
00:58:56you gave us the eye filler banquet i fill it with duck fat potatoes cream spinach mushrooms chimichurri
00:59:07chimichurri and peppercorn sauce a lesson in duck fat potatoes they were crunchy they were rich
00:59:15sauce chimichurri bang chimichurri was strong chili vinegary herbicious delicious
00:59:23i don't even know why you needed two sauces if the chimichurri is a great sauce just stand by it
00:59:30the beef was cooked perfectly though i would have given a nice caramelization and crust on the outside
00:59:38it was a good banquet dish with a few elements i would have lifted i'm happy with the critiques that
00:59:44would lead us to believe that we have a good chance of staying in but we're expecting riley the dessert
00:59:49queen to deliver with this dessert we're nervous we don't know which way this is going to go
01:00:10since we are slightly behind there is a lot of pressure on dessert we need to absolutely nail dessert
01:00:18for us to beat daniel and marco for us to feel comfortable i think we wanted a bigger lead on
01:00:24michael and riley after the mains we're really happy with how the dessert went but we also know that
01:00:30we 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
01:00:43oh my god that is such a massive honor to hear manu say i want your donut recipe but that'll make it slightly better
01:00:55i should have seen that coming
01:00:58what i would have done differently for the brulee is i would have taken the caramel a lot lot darker
01:01:05yeah it would have stopped me chewing on caramel for too long it sort of cracked a bit when you hit
01:01:11it but when you ate it it started to chew but the donut was light it was fluffy the highlight for me was
01:01:19the creme inside it was beautiful light it was rich the presentation was a bit awkward like you really
01:01:27tried to put so much cream in but it was like trying to come out of it which was to the eye not very
01:01:32pleasant that's what brought that dessert down poor when you open your patisserie shop i will be buying
01:01:38those donuts when you've perfected the recipe yeah even though there were so many positives
01:01:44i can't help but really hone in on the negatives i'm just really hoping we've done enough
01:01:51daniel marco for your dessert you created panofi pie what a classic
01:01:55delicious delicious not too sweet this dish is a real crowd pleaser the glass
01:02:03bowl brought me back to being 12 in my house it's exactly like we all got it served
01:02:11it was just what a benefit pie 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 this is really going to come right down to the way it's
01:02:31going to be neck and neck now it's time for the scores michael and riley the safe teams all scored
01:02:40and the average score of the teams was seven out of ten
01:02:48i would have liked an eight but a seven it's okay i take that a seven is good
01:02:54michael and riley for your banquet tonight i score you
01:03:00a seven for your banquet tonight i scored you
01:03:10a seven
01:03:13that gives you a grand total score of 21 out of 30.
01:03:22at 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
01:03:32so we've got the same score as michael and riley from the guest teams
01:03:38it is so close between daniel and marco 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
01:03:52a seven
01:03:53oh my gosh so now manu has also given them a seven so it's literally
01:04:02a draw and it all comes down to colin
01:04:07daniel and marco for your banquet i score you
01:04:11an eight
01:04:19giving you a grand total score of 22.
01:04:23congratulations guys thanks guys which means michael and riley unfortunately
01:04:42you've been eliminated from my kitchen rules
01:04:44michael and riley what a team you 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 can't believe that the nkr journey is over
01:05:16well done thank you thank you oh one point in it one stupid point
01:05:25so close ridiculously close but absolutely no regrets we are sad to see michael and riley
01:05:32leave the competition like yeah he's given us grief but he's also shown us a lot of love
01:05:37i know that riley's going to kill it with those pastries in the future and i can't wait to visit her
01:05:41little shop the meat master is no more we are going to miss him but 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 to cook in your kitchens again
01:06:03in the ultimate instant
01:06:06restaurant
01:06:10more dishes more pressure it's double the trouble two entrees two mains and two desserts
01:06:26next time family men justin and will kick off the ultimate instant restaurant round yeah we are so
01:06:34anxious yeah cooking double the dishes our diners will have the choice tonight can i just say you're
01:06:39the biggest waiter ever to take my order what would you like but will the judges still be smiling this
01:06:47is where the magic happens when the boys serve up some secret family recipes um the ugliest dish you've
01:06:56ever served he was delicious are you tearing up buddy no words and a brand new twist
01:07:07could bring tears of a different kind open critiquing and open scoring
01:07:15i don't think anyone thought we were going to be having to say our critiques and scores out loud
01:07:18in 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.
01:07:34our first 10. but an agent of culinary chaos will emerge yeah you're all going down with a truth so
01:07:46explosive say the truth to the people say the truth it will set the competition on fire there
01:07:54you go bank i knew it that's it you're happy with that that's the first time anyone's admitted that
01:07:58at 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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