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My Kitchen Rules Season 15 Episode 18
#MyKitchenRules
#RealityInsightHub
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#MyKitchenRules
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
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FunTranscript
00:00:00This week, as the ultimate instant restaurants reach boiling point...
00:00:10Marie and Bailey have finally been exposed.
00:00:13...an accusation...
00:00:14Say not truthful.
00:00:15Don't lie.
00:00:16...a confession...
00:00:18There you go, bang.
00:00:19I knew it.
00:00:20That's it.
00:00:21You happy with that?
00:00:22...a shock exit from the competition.
00:00:25I'm going.
00:00:27They've just been called out.
00:00:29They don't know what to say.
00:00:30They don't know what to do.
00:00:31Their deflecting hasn't worked.
00:00:34And so what else do they have to do?
00:00:36When you've got nothing, what do you do?
00:00:38Pull out the victim card.
00:00:40I've heard enough.
00:00:42I'm not going back there.
00:00:44And tonight, the Cinderella story you've all been waiting for.
00:00:51I said he was absolutely magical.
00:00:54So the score I'm giving you tonight is a ten.
00:00:57A ten?
00:00:58No!
00:00:59No!
00:01:00It's MKR's biggest...
00:01:02Anyone would do it.
00:01:05...weak.
00:01:06So what you're saying is, stuff being honest...
00:01:08...they're lying.
00:01:09...yet.
00:01:10Bro, what's going on?
00:01:11You're all going down.
00:01:13Yeah!
00:01:14Tonight, we're back in Logan for the second ultimate instant restaurant, where besties,
00:01:30Lol and Lil return home, fired up and ready to take on the competition like never before.
00:01:39It is so nice being home in Queensland.
00:01:42We absolutely love it.
00:01:43It's a celebration.
00:01:44You're home.
00:01:46I've got my mum, my stepdad and my brother here.
00:01:51It feels so nice knowing that we've had our family's support and we know that they back us through anything.
00:01:58So no matter what happens, they'll always be there for us.
00:02:01We have been underestimated the whole competition by all the other teams.
00:02:04And we made it to the top five!
00:02:06Yay!
00:02:07We've really grown and learnt so much in this competition so far.
00:02:12And I feel like we definitely have become better cooks.
00:02:16Our biggest goal is to prove that we are actually a threat in this competition.
00:02:20We'll see you all later!
00:02:21Good luck!
00:02:22You got this!
00:02:27We have a one in five chance of winning My Kitchen Rules 2025.
00:02:31We're in top five for a reason.
00:02:33No more underestimating, Lol and Lil.
00:02:35We are here to win this.
00:02:36Yes.
00:02:37We will do whatever to get to the end.
00:02:39We are going to kill it today, Lil.
00:02:41Now I'm stronger than yesterday.
00:02:46Lol and Lil are just the sweetest little human beings you've ever met.
00:02:51Fun, young, like...
00:02:53Teehee.
00:02:54Yeah, teehee.
00:02:55Very teehee.
00:02:56Yeah.
00:02:57But don't be fooled.
00:02:58I think they're really in form right now.
00:03:00They've got the most experience under pressure and they always manage to get over the line.
00:03:07So we just had Justin and Will's Ultimate Instant Restaurant.
00:03:10They got 75.
00:03:11They did so well.
00:03:12We're going to do better than them tonight, unfortunately for them.
00:03:16We're aiming for 77.
00:03:17Seven's our lucky number.
00:03:18Well, mine.
00:03:19It's mine now.
00:03:20We're ready to deliver some amazing food and end up on the top of that leaderboard.
00:03:27Let's go.
00:03:28Let's do it.
00:03:29Let's do it.
00:03:32Second Ultimate Instant Restaurant.
00:03:34Lol and Lil.
00:03:35They have fought tooth and nail to get here.
00:03:38They are match fit in the kitchen.
00:03:40So tonight, I'm expecting big things.
00:03:42Let's go, Logan.
00:03:44All right, Lil.
00:03:45Let's get this...
00:03:46How do we say it?
00:03:47Gruyette.
00:03:48Cheese.
00:03:50For our French onion soup.
00:03:51For entree one, we are making French onion soup.
00:03:54This entree is meant to impress everyone.
00:03:57Especially menu.
00:03:58It's full of flavour and technique, so we really hope that shines through.
00:04:02French onion soup for a French chef.
00:04:06Not many ingredients, but it doesn't mean that it's going to be easy.
00:04:12The balance between the stock, onions and bread needs to be perfect.
00:04:17I banged enough.
00:04:18I think so.
00:04:19Okay.
00:04:21Lol and Lil.
00:04:22The Bogans from Logan.
00:04:24Each time we've come to Lol and Lil's, they have upped their game a little bit.
00:04:27However, I never expected Lol and Lil to go this far.
00:04:30I think they might crack under the pressure.
00:04:32I can't see that not happening.
00:04:35All right, Lil.
00:04:36We've got to get all the yummy sauces for our main and bowel buns.
00:04:39Yes.
00:04:40For entree two, we are making fried chicken bowel buns.
00:04:43This is one of Lil's little creations.
00:04:45These are just a flavour bomb.
00:04:46They are so delicious.
00:04:48So if we love it, I think that they will love it as well.
00:04:51Fried chicken bowel buns.
00:04:53This is a favourite.
00:04:54Fried chicken has got to be crispy and moist.
00:04:57The bowel buns, if they are not light, airy and fluffy, it's all over.
00:05:01All right, Lil.
00:05:02Let's get this Greek yogurt for the main.
00:05:05The main one, we are making rotisserie chicken euros
00:05:08with pickled red onions and tzatziki.
00:05:11I cannot wait.
00:05:12I feel like we are going to smash it.
00:05:14Tonight we up the ante with our technique.
00:05:16So we're cooking the chicken over coals.
00:05:18We need to prove to that table tonight.
00:05:20We can be in that top spot.
00:05:22I've never had a rotisserie chicken in MKR.
00:05:25Interesting little touch.
00:05:27But you're thinking of euros, you're thinking of fat.
00:05:30I'm expecting chicken thigh falling off the bone.
00:05:33So when you eat it, it should be dripping.
00:05:35If the girls do it justice, I'm really looking forward to it.
00:05:37All right, Lil, we should get some of these eggs.
00:05:40For our second main, we are making a beef bulgogi egg net.
00:05:43Beef bulgogi is a stir fry.
00:05:47We took inspiration from TikTok.
00:05:49We put our own little spit on it and made it ours.
00:05:51So this is a Korean dish.
00:05:53It's basically very thin slices of beef cooked very quick in the wok.
00:05:59It doesn't take long.
00:06:00So the concern on this dish is the beef itself.
00:06:03You don't want it to be overcooked and too dry.
00:06:05All right, let's go.
00:06:06Oh my gosh, this is so heavy.
00:06:12We are super excited about our menu tonight.
00:06:14We think it's one of the highest qualities we've delivered so far in the competition.
00:06:18We get to travel around the world a little bit with every dish.
00:06:21You may not have travelled around the world, but we will definitely be taking them places.
00:06:25Taking you there today.
00:06:27It'll show them that you definitely don't have to leave the country to know how to cook different cuisines.
00:06:31So I'm so excited to show them that tonight.
00:06:34Get these in five.
00:06:36It's sad to think that it's going to be our last time.
00:06:39It's the last time in a restaurant.
00:06:40Like that's so sad, but also, thank God.
00:06:46I can't even see you in the middle of those things.
00:06:48It's a whimsical garden party experience.
00:06:50Party with the fairies.
00:06:51Yeah.
00:06:52That's what we want.
00:06:53Go, go, go.
00:06:56You fix up that end.
00:06:57Let's hope the time's a charm.
00:06:59Oh, not hoping.
00:07:00It will be.
00:07:01Lol and Lil, they're very dangerous at this point in the competition.
00:07:04They're so confident and I think they're coming for the top.
00:07:07Lol, with open scoring.
00:07:09Yeah.
00:07:10I definitely feel like everyone's starting to get really competitive.
00:07:14I'll just death stare them all while they're trying to tell us their scores.
00:07:17For the ultimate instant restaurant round, I feel like we have bigger expectations from every single team.
00:07:23This is the top five.
00:07:25You have to deliver on presentation flavour and technique.
00:07:29And we're going to be hypercritical.
00:07:31This is a competition.
00:07:32Our food's going to be a 10 all round tonight anyway, so we don't need them to be nice.
00:07:36No.
00:07:37Just honest.
00:07:38It should show in scoring.
00:07:39It will.
00:07:40Let's get started.
00:07:47Alright.
00:07:48Here we go.
00:07:49Let's do it.
00:07:50Let's do it.
00:07:51Let's do it.
00:07:52Let's do it.
00:07:53Let's do it.
00:07:54This part of the competition is definitely ultimate.
00:07:57We need to get two entrees, two mains and two desserts out, Lol.
00:08:01The pressure has just hit me.
00:08:05I am starting on the vanilla bean ice cream for the dessert.
00:08:09For Dessert One, we are making chai poached pear with salted caramel and vanilla bean ice cream.
00:08:13London and Neil have done vanilla bean ice cream in Kitchen in the Quarters, which was a failure.
00:08:18So I think they want to show us that they are able to make ice cream and fingers crossed for them.
00:08:24If we don't nail it this time, that would be embarrassing.
00:08:28Our biggest worry about Dessert One is that our ice cream doesn't set, so we need that in as early as possible.
00:08:34We will not be seeing this until dessert.
00:08:36Goodbye, ice cream.
00:08:38Remember Lol, two times me.
00:08:40Alright Lil, I am just making the chocolate tart pastry for the dessert real quick.
00:08:44For Dessert Two tonight, we have a raspberry and chocolate tart with raspberry coulis.
00:08:49Raspberry and chocolate tarts with raspberry coulis.
00:08:53So the big risk for this is be careful what you wish for.
00:08:56If you wish for dark chocolate, but you get too much dark chocolate, it can be very overpowering.
00:09:01You need something to cut through it.
00:09:03Maybe some fresh raspberries and a little bit of cream to break up all that richness.
00:09:07This is actually grandma's rolling pin, Lil.
00:09:09She had this from as long as I can remember.
00:09:11My grandma used to make heaps of tarts.
00:09:13She taught me this recipe.
00:09:15So that's where the sort of inspiration has come from today.
00:09:19Look at that beautiful dough now, Lil.
00:09:21Oh, that looks perfect.
00:09:22Perfect.
00:09:23I'm really happy with it.
00:09:24I'm going to wrap it up and get it in the fridge so it can chill.
00:09:26I think grandma might be with us today, Lil.
00:09:29She is.
00:09:30I'm so happy with that.
00:09:32Love channeling her when I'm in the kitchen because she was an absolute weapon in there.
00:09:36And that's what we plan on being as well.
00:09:38Yep.
00:09:41I'm just working on the stock for the French onion soup.
00:09:45This is where all the flavour is going to come from.
00:09:47That stock needs to be rich and delicious.
00:09:50That's what carries this soup.
00:09:52Manu has probably had a million French onion soups in his life.
00:09:56Oh, yeah.
00:09:57We just got to make it the best French onion soup he's ever had.
00:10:00We definitely can do it.
00:10:01We are good cooks and we deserve to be here.
00:10:04And honestly, I think we can win this thing.
00:10:06We've never been at the top and that would just be insane if we were.
00:10:11Be like, yes, yes.
00:10:13From the bottom to the top.
00:10:14It would be unbelievable.
00:10:22We're back in Logan tonight for Lola and Liu's ultimate instant restaurant.
00:10:28Sugar spice and everything nice.
00:10:30Wonder if the girls will still be nice when they're on the bottom of the leaderboard.
00:10:34Our score last night was huge.
00:10:37210.
00:10:38How good?
00:10:39That was incredible.
00:10:40I know we're the first ones to cook, but we're number one, baby.
00:10:43So good.
00:10:44However, I feel like Maria and Bailey are using a bit of strategy.
00:10:47Yeah.
00:10:48Coming in tonight, I want to ask them how they scored us lower than what the judges have given us.
00:10:53I'll be looking forward to some of those answers.
00:10:55Are we ready?
00:10:56Yes.
00:10:57All right.
00:10:58Let's go.
00:10:59Time to show them what we're made of.
00:11:00Let's bring it home.
00:11:01Yes, let's bring it home.
00:11:02Hi.
00:11:03Hello.
00:11:04Hello.
00:11:05Hello.
00:11:06Hello.
00:11:07Hello.
00:11:08How are you?
00:11:09Hi.
00:11:10Hello.
00:11:11Hello.
00:11:12Hello.
00:11:13Hello.
00:11:14Hello.
00:11:15Hello.
00:11:16Hello.
00:11:17Hello.
00:11:18How are you?
00:11:19Hi.
00:11:20Hello.
00:11:21Always look super happy.
00:11:22They don't look too stressed.
00:11:24But yeah, I've been up for elimination a few times, so they might be good at hiding it by now.
00:11:34Back in the fairy garden.
00:11:36It looks better.
00:11:37More butterflies.
00:11:38Wow.
00:11:39So nice to be back here.
00:11:41So pretty.
00:11:42I feel like a mermaid in this little fairy garden tonight.
00:11:44And I look like the handyman that's going to fix all the flowers.
00:11:49Welcome back to our ultimate instant restaurant.
00:11:52Sugar.
00:11:53Spice.
00:11:54And everything nice.
00:11:55We've had a chance to cook so much in this competition and every single time we just keep
00:11:59getting better and better.
00:12:00So we think you will be pleasantly surprised by our menu tonight.
00:12:02Come on, girls.
00:12:03Thanks, girls.
00:12:04Bye.
00:12:05Awesome.
00:12:06Alright, cheers, guys.
00:12:07Cheers, guys.
00:12:08Cheers.
00:12:09Cheers, everyone.
00:12:10Cheers.
00:12:11We've been in a beautiful place tonight.
00:12:12Good work to Justin and Will as well.
00:12:13No, thank you guys.
00:12:14Congrats, boys.
00:12:15Great score, great night, great food.
00:12:17Hey.
00:12:18Hoping no strategies tonight, huh?
00:12:19Whoa.
00:12:21There will definitely be some questions to be answered tonight.
00:12:24I would like to find out how Marie and Bailey scored and why they scored us so low.
00:12:30What's everyone think about the critiques that night?
00:12:34Did anything change when they said it's going to be open scoring?
00:12:37Nothing changed.
00:12:40We're super honest in the way we score.
00:12:43You had two dishes that were tens.
00:12:45You guys gave us six.
00:12:47It just seems sus.
00:12:49Like, bro, what's going on?
00:12:51Can I explain to you how we score?
00:12:54Smells like strategy.
00:12:55That's all.
00:12:57We're all different.
00:12:58We all have different palettes.
00:13:00Okay.
00:13:01It doesn't mean because Manu likes something, I'm going to like it.
00:13:04It just doesn't make sense.
00:13:06We've always said we're going to be as honest and we're never going to change that.
00:13:10It doesn't matter who it is.
00:13:11Right.
00:13:12And we're super honest with you guys.
00:13:13We didn't like you as much as we've had others.
00:13:16Yeah, but they're wondering why they got a six.
00:13:19Are you Justin and Will?
00:13:20No.
00:13:21Why?
00:13:22Why don't allow the Justin and Will...
00:13:24Keep going.
00:13:25Keep going, Mike.
00:13:26I want to know.
00:13:27Have you never disagreed with anything that the judges have said?
00:13:32They're lying.
00:13:33I believe that they've been strategically scoring for a while.
00:13:37The last instant restaurant round that we did, you guys were at the bottom off the, you know, leaderboard.
00:13:45You don't think you scored strategically?
00:13:48Only for the last one.
00:13:59For Amy and Lara's instant restaurant.
00:14:01There you go.
00:14:02Bang.
00:14:03I knew it.
00:14:04Bro.
00:14:05That's it.
00:14:06You happy with that?
00:14:07Marie and Bailey have finally been exposed.
00:14:10You said you've never done it and you just said it.
00:14:14What do you mean?
00:14:15You strategically scored.
00:14:16That's the first time anyone's admitted that.
00:14:18So you're not truthful.
00:14:19In round two, we were on the bottom and we're scared that we're going to go home.
00:14:24So just to be certain that we are going to make it to the HQ, we scored a point less.
00:14:33It was either them or us.
00:14:35So you're going to do whatever you can to go back to Kitchen HQ.
00:14:39Anyone will do it.
00:14:41This competition means absolutely everything to us.
00:14:45We'll do whatever it takes to win the competition.
00:14:48Wouldn't you do the same?
00:14:50If something's like not going to be the difference between another team going home and we lowball,
00:14:56I don't think we'd be able to sleep.
00:14:58No.
00:14:59It calls everything into question.
00:15:01Everything you say from now is not credible.
00:15:04So what you're saying is stuff being honest, you'll be strategic at that last point just to save your asses.
00:15:09Yep. You're all going down.
00:15:10Coming up, gameplay is high on the menu.
00:15:18We need to be very strategic with what we choose so we can be extra critical.
00:15:23I'm expecting, as a full Greek person, Greek food.
00:15:27I'm not sure these girls have the skills to pull it off.
00:15:31Lolan Lil's high hopes.
00:15:33You're confident you're going to beat the boys tonight?
00:15:35Yeah, you've got to be confident or you're not going to get anywhere, are you?
00:15:37So we are.
00:15:38Have them shoot for the stars.
00:15:40I think Manu will be really impressed.
00:15:42We are here and we're here to win the competition.
00:15:44We can do this.
00:15:45And their dishes deliver.
00:15:47It's everything you want.
00:15:48I would pay for that.
00:15:50I thought it was absolutely magical.
00:15:53Then later.
00:15:54As you know, it's open critiquing and open scoring.
00:15:58Not everyone is playing fair.
00:16:01We're very confused.
00:16:02This doesn't add up to me at all.
00:16:04No.
00:16:08The first transition is the classic theme.
00:16:09Is it Controversy?
00:16:10It's a pancake.
00:16:11Is it here?
00:16:13You've got to go on to the top.
00:16:14It's a pancake.
00:16:15It's a pancake.
00:16:16It's a pancake.
00:16:17It's a pancake.
00:16:18It's a LAN, a pancake.
00:16:19It's a pancake.
00:16:20It's a pancake.
00:16:21It's a pancake.
00:16:22It's a pancake.
00:16:23Yep, let's go.
00:16:27Jack is here.
00:16:28Let's go, I guess.
00:16:32Hi!
00:16:33Hi, we're back.
00:16:35Hello.
00:16:36How are you?
00:16:37Hello.
00:16:38Hello.
00:16:39Hi.
00:16:40Got shorter again.
00:16:41How are you?
00:16:42Good to be back.
00:16:44Oh my gosh.
00:16:45It just got real.
00:16:46They did.
00:16:47Ta-da!
00:16:48Welcome.
00:16:51Good evening, good evening.
00:16:52Beautiful.
00:16:53It's like déjà vu.
00:16:55Back in the fairy garden.
00:16:58We feeling good, ladies?
00:16:59Yes, we're feeling good.
00:17:00Welcome back, Colin and Manu,
00:17:01to our ultimate instant restaurant.
00:17:03So if you could all please lift up the domes
00:17:05and reveal your menus.
00:17:07Oh.
00:17:08That's cute.
00:17:09Oh, look at that.
00:17:10For our first entree,
00:17:11we have French onion soup.
00:17:13Oh, la, la, la.
00:17:15French onion soup for a French chef.
00:17:18Pretty ballsy.
00:17:20For our second entree, we have fried chicken bao buns.
00:17:23For our first main, we have rotisserie chicken euros
00:17:27with red pickled onion and tzatziki.
00:17:30Lot and Lil have a Greek dish on the menu.
00:17:34But rotisserie chicken is an unusual way to make chicken euros.
00:17:39For our second main, we have beef bulgogi eggnet.
00:17:43Ooh, wow.
00:17:45They've really stepped up their game.
00:17:47And for dessert, you have a choice of chai poached pears
00:17:50with salted caramel and vanilla bean ice cream,
00:17:53or a chocolate and raspberry tart with raspberry coulis.
00:17:57Wow.
00:17:58A lot on this menu from different countries all over the world.
00:18:02I don't think this would be an easy menu to pull off.
00:18:04Is everyone ready so we can take their orders?
00:18:06Sure.
00:18:07Yeah.
00:18:08I will have the fried chicken bao bun,
00:18:11the rotisserie chicken with the pickled red onions and tzatziki,
00:18:15and then I will have the raspberry chocolate tart with raspberry coulis.
00:18:20I'm going to get the French onion soup, please.
00:18:23Yeah.
00:18:24The beef bulgogi eggnet.
00:18:26Yeah.
00:18:27And I'm going to get the poached pear, please.
00:18:29Awesome.
00:18:30Great choice.
00:18:31Now we'll go Justin and Will.
00:18:33For entree, we'll have the fried chicken bao buns.
00:18:35Yep.
00:18:36Tonight we're choosing food that we like to eat.
00:18:39They might nail it, but if they don't, we can score it fairly.
00:18:44For main, can you guess?
00:18:47We'll get the gyros.
00:18:49We need to be very strategic with what we choose,
00:18:52so we need to stick with flavours that we know how to judge
00:18:56so we can be extra critical.
00:18:58For mains, we'll get the beef bulgogi with eggnet.
00:19:01Perfect.
00:19:02So we're not going to be strategic with our ordering.
00:19:05We're just going to order things we know better
00:19:07and we can judge it properly.
00:19:09They serve really good food.
00:19:10They deserve a good score.
00:19:12We'll get the poached pears, please.
00:19:14Beautiful.
00:19:15When Michael and I pick food,
00:19:17we just pick whatever looks the nicest.
00:19:19We don't need to select something
00:19:20just because we maybe think they want to do a good job with it.
00:19:23This is a competition, but at the end of the day,
00:19:25it's still my dinner,
00:19:26so I want to make sure I'm getting the best thing.
00:19:29Are you happy with that?
00:19:30Yes.
00:19:31Love those choices, so perfect.
00:19:33You're confident you're going to beat the boys tonight?
00:19:35Yeah, you've got to be confident or you're not going to get anywhere, are you?
00:19:38So we are.
00:19:39Lo and Lil, I'm not seeing any sense of panic in their eyes.
00:19:44Far out.
00:19:45They're bringing some confidence tonight
00:19:47that we haven't even seen before.
00:19:49Good luck, ladies.
00:19:50Good luck, ladies.
00:19:54We really need to get cracking on with this right now.
00:19:56Let's focus on what we need to do for the entree first.
00:19:58Yeah.
00:19:59We have one, two, three French onion soups and three boughs.
00:20:03Right.
00:20:04I'm a bit nervous now, but it's okay.
00:20:09So crazy.
00:20:10God, okay.
00:20:11We can do this.
00:20:12Lil, I'm just going to get in control of this French onion soup.
00:20:15Manu seemed very excited, but I'm very nervous now.
00:20:17For our entree one, we are making French onion soup.
00:20:20Ooh-hoo.
00:20:21Looks good.
00:20:22Smells good.
00:20:23French onion soup is looking so good.
00:20:27Lol, the onions have such a pungent smell, but I love it.
00:20:31The rich flavour of the stock gets put with the caramelised sweet onions
00:20:35and it all just marries in so nicely.
00:20:38And it tastes amazing.
00:20:40It's turned out exactly how we wanted it to, so I'm super stoked.
00:20:44I'll start scooping this soup.
00:20:47Do you think one ladle per bowl?
00:20:48I'm just going by what looks good.
00:20:50It's an entree.
00:20:51French onion soup is traditionally served with baguette.
00:20:54So we've made a little baguette from scratch.
00:20:56Look at this, Lil.
00:20:57That's perfect.
00:20:58And we have our Gruya cheese.
00:21:01That gets sprinkled on top.
00:21:02It's very French.
00:21:04Let's get them all grilled.
00:21:06So all we have to do now is put them in the oven to melt down
00:21:08and you get a cheesy layer with the beautiful bread
00:21:11and then your onion soup underneath.
00:21:12It is delicious.
00:21:14If we nail the French onion soup, I think Manu will be really impressed.
00:21:20Daniel and Marco, French onion soup, what are you expecting from that?
00:21:24I've had a lot of French onion soup, so I'm really interested to see what the broth tastes like.
00:21:28That's the most important part to me.
00:21:29I'm expecting them to make their own stock.
00:21:31We're at that part of the competition where I would be disappointed if they didn't.
00:21:35Biggest risk is the broth not having enough flavour.
00:21:38I think if you get the wrong amount of broth, it can be a little bit watery.
00:21:42I've had, like, my parents' French onion soup when I was a kid.
00:21:46I know how it should taste.
00:21:48Very hard to actually get the texture correct.
00:21:51You know, you want that broth at the bottom.
00:21:53I think the biggest thing that could go wrong with this is it becomes just, yeah, mush.
00:21:58They've got to make sure that they really do nail it.
00:22:05Well, I honestly feel like we're working at a really good pace.
00:22:09I'm just going to marinate the chicken thighs about.
00:22:12So it's going to be full of flavour.
00:22:14For entree two, we are making fried chicken bowel buns.
00:22:17That smells good, dude.
00:22:18The key to this dish is getting really crispy, crunchy chicken.
00:22:23This is the only coating the chicken thigh gets, and this is the only coating it needs.
00:22:27This is the secret to having the crunchiest fried chicken.
00:22:30Made this a million times.
00:22:32I know it's going to be crispy.
00:22:33I cannot wait for them to try them.
00:22:35And I'm feeling, honestly, pretty good tonight.
00:22:38I just don't have much patience or capacity for, like, anything to go wrong.
00:22:43Or, like...
00:22:44Well, this chicken is going great.
00:22:47If for some reason in this ultimate instant restaurant kitchen the chicken isn't crispy,
00:22:53I'll be very disappointed.
00:22:54Marie and Bailey, fried chicken bowel buns.
00:22:59What are you expecting?
00:23:00Mmm.
00:23:01I'm expecting a really nice fluffy bowel bun.
00:23:05I think it will be hard for them, to be honest, because bowel buns, you need to steam them.
00:23:10And whilst you're doing the fried chicken and French onion soup, it will be quite hard.
00:23:16Bow buns, that's tricky to nail.
00:23:19We have super high expectations.
00:23:21I'm not sure these girls have the skills to pull it off.
00:23:25Will, what are you expecting?
00:23:27Fried chicken to be crispy, obviously deep fried.
00:23:30Justine?
00:23:31I love bowel buns, so if they deliver on that, that's definitely a little bit of a winner.
00:23:35We love a bowel bun, and we know exactly what they taste like.
00:23:39The chicken is key.
00:23:41If the chicken isn't crunchy, that's a fail.
00:23:46And this chicken looks so good.
00:23:49Nice and crispy.
00:23:50Perfect.
00:23:51The chicken has turned out exactly how I was expecting it to.
00:23:55Super crispy.
00:23:56The chicken is almost done, and then we can do bowels.
00:23:59The only thing we need to do is steam the bowel buns and then assemble.
00:24:04It's two bowel per plate.
00:24:07The thing I'm most worried about is getting those bowel buns super light and fluffy.
00:24:12The bowels are on.
00:24:13Hopefully these don't deflate.
00:24:15If the bowel bun doesn't steam and rise properly, when you cook it, it can just deflate.
00:24:20Are they done?
00:24:21Hopefully.
00:24:26This first batch has just completely deflated on me.
00:24:29Why do they deflate? Your bowel buns never deflate.
00:24:31Can't serve that.
00:24:32I know.
00:24:33I'm so mad.
00:24:34I'm stressed.
00:24:35We cannot serve deflated bowel buns.
00:24:38We've been an absolute disaster.
00:24:40Okay, that one's terrible.
00:24:42I am worried we're going to the bottom of the leaderboard.
00:24:46In Logan, Loll & Lil's ultimate instant restaurant...
00:24:59Balbums.
00:25:00...has hit its first hurdle.
00:25:03Oh no, they deflated.
00:25:05...a limp bowel bun.
00:25:07It's a total disaster.
00:25:08I don't know what we've done wrong, but we can't let this ruin us.
00:25:13I've got heaps over there still.
00:25:15We need five, so I'll cook the other ones.
00:25:18This is where you make spares.
00:25:20I'm doing this next batch of bowel buns on a slightly lower heat, so hopefully the steam doesn't impact it too much.
00:25:30Okay, these ones are okay.
00:25:33We are here and we're here to win the competition.
00:25:35I am absolutely not willing to serve anything but the perfect bowel bun.
00:25:40They look amazing.
00:25:41Oh yeah, that's better.
00:25:42I can start assembling the bowel buns.
00:25:46We've got the Kewpie Mayo, sweet chilli sauce, cucumber and the carrot for a little bit of freshness.
00:25:52And then the hero of the dish, that crispy chicken.
00:25:55I can't explain how much I love these.
00:25:58The crunchiness of the chicken with the nice, fluffy bowel buns.
00:26:02It's really delicious.
00:26:03How far away are you?
00:26:04Because I'm about to get souped out.
00:26:06These bowels are pretty much almost done.
00:26:08Just got to put the chilli on them.
00:26:11This is exactly what I envisioned for our entree.
00:26:13Me too.
00:26:14Me too.
00:26:15It looks amazing.
00:26:16It smells amazing in here.
00:26:17Done.
00:26:18Can you try one real quick?
00:26:20Mmm.
00:26:21That's so good.
00:26:23I know.
00:26:24This is it.
00:26:25Oh, Joseph.
00:26:26Done!
00:26:27That's so good.
00:26:28Yes, yes, yes.
00:26:29So proud of us.
00:26:30Me too.
00:26:31I'm so excited to get these to the table so they can all eat them.
00:26:33Yes.
00:26:34Well, I've got Collins and I've got Manu's, so let's get this out.
00:26:36Let's get it out.
00:26:37Entree serves.
00:26:38I'm super proud of us for our entrees.
00:26:42I think we've done an amazing job, but the most worrying thing about the French onion soup is the fact that we're serving it to a welder and our French chef.
00:26:55His expectations are going to be extremely high and my nerves are setting in.
00:27:12There you go.
00:27:13Thanks, babe.
00:27:14There you go.
00:27:15Thanks, babe.
00:27:16There you go.
00:27:17The bao buns look amazing.
00:27:19Thank you all.
00:27:24Oh, jeez.
00:27:25We're watching Manu eat the French onion soup.
00:27:49It wasn't how it was supposed to be looking.
00:27:51I've made this many, many times and it's just not the right consistency.
00:27:55It's too thick.
00:27:57I think it's been in the oven for too long.
00:28:01The bread and the onions have just soaked up all the liquid and it's kind of just like a caramelised onion and bread mush.
00:28:11Oh, gosh.
00:28:12I am worried now.
00:28:14Thank you ladies.
00:28:15Call you back shortly.
00:28:17Thank you so much.
00:28:19Bon appetit.
00:28:20The chicken is crunchy.
00:28:21It's seasoned well.
00:28:22The bao bun is soft, fluffy.
00:28:38Don't judge me.
00:28:43Don't judge me.
00:28:46Come on, baby.
00:28:54I feel bad for Lo and Lil.
00:28:56It's almost getting more like a chutney with some yummy bread on top.
00:28:59Not so much a soup.
00:29:00Literally can't fault the flavours.
00:29:02Just not enough broth.
00:29:08I feel like a soup.
00:29:09It's like a lasagna.
00:29:14Pretty hard.
00:29:19Flavoury was pretty good.
00:29:20The biggest thing, honestly, eating it, it was almost like a lasagna with onions in it.
00:29:25It was a little bit thick.
00:29:27If they had to add more liquid, the stock would have lifted up the whole dish.
00:29:31Bailey, I've noticed a few different ways of eating around the table.
00:29:36You stand out as one of the weird ones.
00:29:40Eating a bao bun with a knife and fork.
00:29:43I'm just worried about dropping anything on my soup.
00:29:46And how was it?
00:29:48It was okay.
00:29:49I just think they didn't execute it as well as they could have.
00:29:52The chicken, it was almost like it was quite hard.
00:29:57But I would say I have worse bao bun.
00:30:02I don't know what Maria and Barry are talking about.
00:30:04Look, do we need to go check if there's like a Japanese chef in there helping them make the bao buns?
00:30:08Because that was like phenomenal.
00:30:12I thought that was great.
00:30:13The bun was nice and fluffy and my chicken was perfect.
00:30:16Nice and crunchy on the outside.
00:30:17They've done a really good job.
00:30:18Great start for the nut.
00:30:20If this is the food that they're giving, they might beat us tonight.
00:30:28Ladies, for entry, I chose the French onion soup.
00:30:32A lot of people may think that the French onion soup is easy, but it's a labor of love, I find.
00:30:39The way you have to cook the onions very slowly so they become golden and delicious and sweet.
00:30:45Tick.
00:30:46You've done that.
00:30:47You've done your own stock.
00:30:48Brilliant.
00:30:50The only thing that you haven't delivered is enough stock.
00:30:55Yeah.
00:30:56Okay.
00:30:57There's an issue because you put bread over the top of it and the soup disappears in the bread.
00:31:02Yeah.
00:31:03Apart from that, absolutely delicious.
00:31:06Really it was.
00:31:07If that's all we needed, a little bit more stock.
00:31:09That's pretty good considering it's a French chef.
00:31:11French chef.
00:31:12Yeah.
00:31:13Lowell and Lil for entree, I ordered the fried chicken bao bun.
00:31:20It's not a simple entree to pull off.
00:31:22Obviously, when you do a bao bun, the secret is you want light, fluffy bread.
00:31:28You want crispy, well seasoned chicken.
00:31:31And that's what we got.
00:31:32Yay!
00:31:33It's everything you want in a bao bun.
00:31:34Yay!
00:31:35And that bread, I would pay for that.
00:31:36I think it was thoroughly delicious.
00:31:37Yay!
00:31:38Thank you so much.
00:31:39My smile hurts my cheeks.
00:31:40I am so happy with the judges' feedback.
00:31:41Oh my God!
00:31:42That was amazing.
00:31:43Yes.
00:31:44I'm so happy.
00:31:45I'm so proud of us.
00:31:46We did such a good job.
00:31:47This is a very good start, I'd say, but it's still four dishes to go.
00:31:51So just go back in there and give us a mane.
00:31:55Beautiful mane.
00:31:56Thank you so much.
00:31:58We'll see you soon.
00:32:09We'll see you soon.
00:32:12Oh my God!
00:32:13Did you hear that?
00:32:14Yes!
00:32:15Oh!
00:32:16I'm still spinning.
00:32:17That was so good.
00:32:18Such a good critique.
00:32:19That's the best critiques we've ever gotten on our instant restaurant.
00:32:21I think so.
00:32:22And that's how we're starting.
00:32:23So we've just got to keep this up, Lil.
00:32:24We do.
00:32:25I'm so proud of us.
00:32:26We've done so well.
00:32:27So far.
00:32:28We're on a high from the entree, but we want to keep that high.
00:32:31We need to keep pushing through.
00:32:33We've got a lot to do for the mains, lol.
00:32:36Are you okay with that?
00:32:37I'm just going to pop this on.
00:32:39I might need your help, actually, because it's quite heavy.
00:32:41Muscles to the rescue.
00:32:42The main one, we are making rotisserie chicken uros with pickled red onions and tzatziki.
00:32:48The rotisserie chicken isn't a set and forget.
00:32:51We definitely need to give it a lot of attention.
00:32:54In my rub, there's brown sugar, salt, onion powder, paprika, a little bit of pepper,
00:32:59and brown sugar for the caramelization.
00:33:03Our biggest concern about the chicken uros is the cook of the chicken.
00:33:08Doing a whole chicken.
00:33:10The breast can go over while the thigh is still not cooked properly.
00:33:13So this chicken has to be perfection for this stage of the competition.
00:33:17That'll be enough for now.
00:33:19We can't let any one dish slip if we want to get that top score.
00:33:28Coming up...
00:33:29Done. We're done.
00:33:30We're gonna smoke Justin and Will's score of 75 and we're gonna be 77.
00:33:35Can Loll and Lil hold on to their dream start?
00:33:39Or will their ultimate instant restaurant...
00:33:42It's bad.
00:33:43This honestly could cost us.
00:33:45...become a recipe for disaster.
00:33:49I don't have any good news, darling.
00:33:51At Loll and Lil's ultimate instant restaurant, the only thing hotter than their coals is their ambition.
00:34:07Loll, chicken is on.
00:34:08Beautiful.
00:34:09We've got the rotisserie out.
00:34:11We're gonna smoke Justin and Will's score of 75 and we're gonna be 77.
00:34:16For the chicken EUROS main bowl, we just have to finish off doing these chips and then I just gotta do the tzatziki.
00:34:22Everything else is done.
00:34:24The standards are way higher in ultimate instant restaurant round.
00:34:28I have no idea what's gonna happen with open scoring.
00:34:31I am a little bit worried for Maria and Bailey to be honest with you.
00:34:35I think Maria is definitely gonna have high expectations of this EUROS.
00:34:39So just hoping that the Greek lady at the table loves it as well.
00:34:43Yeah, that smells so good.
00:34:46Yum.
00:34:50Alright, so rotisserie chicken with pickled onions and tzatziki EUROS.
00:34:56A little bit up your alley.
00:34:57As a full Greek person, I'm expecting a beautiful juicy chicken with lots of Greek herbs.
00:35:05So I'm going for the Greek menu items that I know of and I'm gonna be able to actually be critical.
00:35:12I want to eat Greek food.
00:35:14I'm expecting that EUROS where it's like so Moorish.
00:35:19You know when you eat it, it's just like sauce falls out everywhere.
00:35:24After a night out, 3am, it tastes amazing.
00:35:27I've smashed many EUROSs in my time.
00:35:30I hope there's chips in it.
00:35:32I really, really hope there's chips in it.
00:35:34I love the fact that the girls are doing this.
00:35:36They're utilizing the spit.
00:35:37You want the skin to be crispy from the charcoals and you want the meat to be nice and tasty.
00:35:41Meat selection is imperative.
00:35:43You don't want to do necessarily the whole chicken.
00:35:45You'd want to do maybe something a little bit more fatty.
00:35:48Get a bunch of thighs, put them together.
00:35:50So it's going to be interesting to see what the girls do tonight.
00:35:52Lol, I'm just currently cutting up the beef for the beef bulgogi main.
00:36:00Beautiful.
00:36:01Beef bulgogi is a Korean stir fry.
00:36:04This dish is definitely one of the more simpler dishes.
00:36:07You just got to make sure that the flavors are right.
00:36:09Beef bulgogi takes like two seconds, so we want to do that last.
00:36:12Yes.
00:36:13It literally just has to be flash fried, like two seconds off.
00:36:16It can't be any longer or it's going to be dry.
00:36:19And so we need to do that last minute.
00:36:21What are you starting?
00:36:22Eggnet, eggnetting.
00:36:23Eggnet brings a good look to the dish.
00:36:26Also technique because it's quite hard to actually get that off the pan without breaking it.
00:36:30See?
00:36:31Eggnet.
00:36:32It looks like an alien.
00:36:33I love it.
00:36:39Does anyone believe in aliens?
00:36:43Do you believe in aliens?
00:36:44Oh, absolutely.
00:36:45Yeah.
00:36:46I believe that there's other life forms on the planet.
00:36:49There is, that's 100%.
00:36:50Yeah.
00:36:51Like, I think mermaids are real.
00:36:54Wow.
00:36:55Biggest question, do you think we landed on the moon?
00:37:00Do you know what?
00:37:01For years I was like, we did, we did.
00:37:02100% believe now we didn't.
00:37:05And did they in the 60s?
00:37:07Yeah.
00:37:08They didn't even have TVs then, did they?
00:37:09And I was like, the person that walked off, who took a photo of him walking off?
00:37:15They're talking about alien life.
00:37:18Who are these people?
00:37:20They're like, what is going on?
00:37:23Wow, Mark.
00:37:25Talk about the beef, please.
00:37:27The beef bulgogi with eggnet.
00:37:30I know it's Korean, I've probably had it like in a bowl maybe, but what I'm expecting is probably beef thinly sliced.
00:37:37I'm expecting a lot of flavours from this.
00:37:40Girls are trying to go up their comfort zone a little bit with some Asian flavours.
00:37:44I think the biggest thing for the main course, obviously with beef in it, is being too cooked.
00:37:49If it's overcooked, it will ruin the dish.
00:37:52Well, do you want to come out and check this?
00:37:54I just want a second opinion.
00:37:57It's not pink or anything.
00:37:59And that's the bit that's usually...
00:38:02We need that chicken to be perfectly cooked.
00:38:05Alright, that's good.
00:38:06I'm taking the chicken off.
00:38:07I think the judges will be impressed by Lil and I giving a rotisserie chicken a go.
00:38:12We haven't seen it in the competition so far, so I think that's awesome.
00:38:19Yeah, that's perfect.
00:38:20The chicken is looking so juicy, smelling absolutely delicious.
00:38:26That looks good.
00:38:28Mmm!
00:38:29Yum!
00:38:30It's time to get this off and resting.
00:38:32I've done the eggnets, the rice is on, we've just got to cook the beef bulgogi.
00:38:34Are you okay to get started?
00:38:36Yep.
00:38:37Get the beef on, get the onion and carrot in the pan, cook it.
00:38:40The beef should only take two seconds, like it just literally needs to hit the pan and get right off.
00:38:44Beef going in.
00:38:46It's looking really nice, exactly what I want it to look like.
00:38:49Make sure it doesn't get overcooked, because it's really easy to overcook that.
00:38:52Little bit longer.
00:38:54Tiny bit longer.
00:38:55When that beef is cooked perfectly, it is so tender and delicious, still needs to be a little bit pink in the middle.
00:39:02Just make sure that beef isn't overcooked.
00:39:05Have a look in the middle of it.
00:39:06I know that these are so thin, it can dry out so easily and so quickly.
00:39:09It's one of the riskiest things with cutting beef really thinly.
00:39:14Well, we need to get started plating.
00:39:17Build and go, build and go.
00:39:19Chicken filling on.
00:39:20The thing I love the most about the chicken euros is that it's such a great balance in flavours.
00:39:26Pickled red onions on there, with our chips on the side, and then you've got the sharp, zesty tzatziki as well.
00:39:33I think these are going to be delicious.
00:39:39I'm really happy with the euros.
00:39:40It's come together exactly how I wanted, but it's taking up all of our attention right now.
00:39:45The eggnets done.
00:39:46Let's make sure that beef isn't overcooked.
00:39:49The beef bulgogi has definitely not had the attention it deserves tonight.
00:39:54But hopefully it's good enough.
00:39:56Take it off the heat.
00:39:58To put the beef bulgogi together, we put the eggnets on the plate, lay a spoonful of rice down, then some beef on that.
00:40:04You want to grab the shorter end and start rolling it.
00:40:08That's perfect.
00:40:09Korean burino.
00:40:12Done.
00:40:14Mains are done.
00:40:15We are happy with the euros.
00:40:16A little bit concerned about the beef bulgogi.
00:40:19I don't know if that got enough attention.
00:40:22I definitely don't feel as good about these mains as I did about the entrees.
00:40:25I'm not as excited to take these to the table.
00:40:28Manu?
00:40:29Colin?
00:40:30Yep.
00:40:31Alright, let's go.
00:40:39Manu's served.
00:40:40There you go.
00:40:42Looks a bit dry.
00:40:43I'm not really impressed by it.
00:40:44That beef bulgogi with eggnets.
00:40:45The plate really looks bland to me.
00:40:49Looks a bit dry.
00:40:50I'm not really impressed by it.
00:40:51That beef bulgogi with eggnets.
00:40:52The plate really looks bland to me.
00:40:56Nice spice.
00:41:00No.
00:41:01When Colin was eating the chicken euros, the first thing I heard was the crunch from
00:41:30the chips, which is perfect.
00:41:32I'm really happy about that.
00:41:38But Manu has a look on his face of just utter disappointment.
00:41:44It's going to be bad.
00:41:45Yeah.
00:41:54After positive critiques for their entrees,
00:41:57Loll and Lil are nervously waiting to see if their main course can live up to expectations.
00:42:09To win my kitchen rules, we need to bring the best of Loll and Lil every single time.
00:42:20But Manu has a look on his face of just utter disappointment.
00:42:23It's going to be bad.
00:42:24Yeah.
00:42:25Thank you ladies.
00:42:30Thank you ladies.
00:42:43It just makes that sauce a lot.
00:42:45Really underwhelmed.
00:42:46You've just got the eggnets and then inside there's no real flavour, there's no seasoning,
00:42:51and it's just way too overcooked.
00:42:58Interesting.
00:42:59When I eat like a chicken ears, I want like a really nice like drippings and like fat and
00:43:06lots of sauce, but it's a bit dry.
00:43:09I see.
00:43:10I mean, that's good.
00:43:11First thought was, oh, that is great if I'm on a diet, because I just felt like it wasn't
00:43:26giving oil, it wasn't giving juices.
00:43:29They could have packed so much more flavour.
00:43:32There's definitely a few things that have gone wrong.
00:43:35I did think that the chicken in the pitta was a bit of a letdown, because I was thinking
00:43:39nice barbecue-y, charcoal-y chicken, and it's, yeah, it's not giving that, unfortunately.
00:43:44Mark and Tan, you guys are the team that had the beef bulgogi eggnets.
00:43:51The meat was really overcooked.
00:43:53When I cut this open, it was just rice, the meat.
00:43:56I feel there was no real flavour in there.
00:43:59The beef bulgogi with eggnets, I think, really let it get us down.
00:44:03I know I'm being harsh, but we're talking about, you know, we're in the ultimates,
00:44:08and I feel this was like a very big step down.
00:44:11This is one of the worst dishes I've had.
00:44:16The worst dish of the competition?
00:44:18Yeah, that I've had, yeah.
00:44:20It's definitely bold to say that this is the worst main that he's had in the competition.
00:44:25It'd be very interesting to see if Mark actually says to Lowell and Lil to their face during our open scoring.
00:44:37Lowell and Lil, for my course I had rotisserie chicken gyros with pickled red onions and tzatziki.
00:44:43I do take my hat off on the whole rotisserie chicken going on.
00:44:49Do I think a whole chicken was right for the dish?
00:44:52No, I don't.
00:44:53I think where we went wrong with this is we should have used chicken thigh with the fat on it.
00:45:02And I think it would have carried better.
00:45:04The tzatziki was beautiful.
00:45:05Chips were very good.
00:45:06It was sort of a half-half dish for me.
00:45:08Lowell and Lil, for main course, I chose the beef bulgogi eggnets.
00:45:18Mmm.
00:45:19I don't have any good news darling.
00:45:21There's so much missing to even call it a bulgogi.
00:45:27Whatever sauce was there, it's been soaked by the rice.
00:45:31So it's become a sticky mess that it's very not slavish on me either.
00:45:40The beef is overcooked as well.
00:45:44And it's a pity because we started very well.
00:45:47Vanuri's comments were pretty rough hearing it.
00:45:51That was horrible.
00:45:52Especially knowing someone's going home at the end of this round.
00:45:55So we've one course to go and I would say everything to play for.
00:45:58Yes.
00:45:59We can't wait to bring you dessert, so we'll get to it.
00:46:02Yeah.
00:46:03Thank you guys.
00:46:04Thank you so much.
00:46:07It was annoying.
00:46:08It's disappointing.
00:46:09Put a lot of effort into it.
00:46:11Very disappointing.
00:46:13Feedback from Mainz has left us in the most vulnerable position.
00:46:16Let's move on.
00:46:17Dessert's the star of the show tonight.
00:46:19Just go.
00:46:21We just have to pick ourselves up, dust ourselves off,
00:46:23and absolutely deliver with these desserts.
00:46:25This raspberry coolie, Lil, is so good.
00:46:28Yeah.
00:46:29For dessert two tonight, we have a raspberry and chocolate tart with raspberry coolie.
00:46:33I am going to roll out the chocolate pie pastry for our tart, Lil.
00:46:37Usually we do milk chocolate, but we decided to do dark chocolate today
00:46:40to be a little bit more fancy.
00:46:42Grandma energy.
00:46:44I've used Grandma's rolling pin for this dessert.
00:46:46This rolling pin has been around longer than I've been alive,
00:46:49so I hope it does give us some good luck.
00:46:51Just going to get it in the oven like this now.
00:46:53We got really bad critiques for that, mate.
00:46:55Both the desserts have to be a tab.
00:46:57We're going to go further in the competition.
00:46:59This is in.
00:47:00Cool.
00:47:04So just in real, for dessert, you said you're good for the chocolate tart.
00:47:08I'm hoping it's more of like a milk chocolate, not a dark chocolate.
00:47:11I'm assuming it will be a dark chocolate,
00:47:12but I'm just slightly hoping it's a milk chocolate, just for my taste buds.
00:47:16If it is dark chocolate, we're expecting perhaps a little bit of cream with it
00:47:21to cut through the richness.
00:47:23Their mains were a fail.
00:47:24I really hope they bring this dessert home and just nail it.
00:47:29I think I'm happy with that, Lil.
00:47:31It's good.
00:47:32Can't feel it.
00:47:33Really good.
00:47:34It's pulling away from the edges, and then when it pulls away from the edges,
00:47:35you still know it's ready.
00:47:36Yep.
00:47:37It's the ultimate instant restaurant.
00:47:38These desserts have to be made perfectly.
00:47:41All right, well, that's great.
00:47:43That just broke on me in half.
00:47:45This is a massive setback for us.
00:47:52Absolutely everything is riding on this dessert course.
00:47:55It's broken like all of my dessert dreams, Lil.
00:48:00We need to get out perfect dessert.
00:48:02We really need redemption from our main courses.
00:48:06If that doesn't work, we're going home.
00:48:09Well, that's great.
00:48:10That just broke on me in half.
00:48:19After harsh critiques for their mains, Loll and Lil are relying on their desserts for salvation.
00:48:26But even their tart is cracking under the pressure.
00:48:30It's broken like all of my dessert dreams, Lil.
00:48:33That base is so thin.
00:48:34It's just cracked.
00:48:35This is so bad.
00:48:36Well, don't get stressed.
00:48:37Let's think of a solution.
00:48:38Grandma's desserts never didn't work out.
00:48:39She would have just said, it's okay.
00:48:40Scrap it and start again.
00:48:41So that's what I'm doing.
00:48:42It's the ultimate instant restaurant.
00:48:43You can't just lay down and die.
00:48:44You can't just give up.
00:48:45I'm going to do another dough.
00:48:46I'll try and do it not as thin.
00:48:47We have to have it perfect.
00:48:48I'd rather serve a good dough than a dough that I'm not happy with because I'm not doing
00:48:49that in the ultimate instant restaurants.
00:48:50I'm not doing that in the ultimate instant restaurants.
00:48:51Yes, I can get a bit stressed, but I just kept going.
00:49:15I didn't let it get the better of me.
00:49:17We are praying to the NKR gods.
00:49:19Okay.
00:49:20Okay, it's on. Time's on.
00:49:22I hope it works out.
00:49:24Fingers crossed, because we have absolutely no time to waste.
00:49:27So Lil, we're gonna get these pears on.
00:49:29For dessert one, our chai poached pears with salted caramel and vanilla bean ice cream.
00:49:33The ice cream is already in the freezer.
00:49:35We did not serve very good ice cream in Kitchen HQ.
00:49:39We really need redemption after that.
00:49:41We are going to poach the pears in so many spices.
00:49:45Make it chai.
00:49:46It's the real sugar and spice in this pot.
00:49:49We have star anise, cinnamon, salty, sweet, chai, creaminess.
00:49:54It is one of my favourite desserts. I absolutely love it.
00:49:58So I'm going to let that simmer away.
00:50:05So a poached pear with salted caramel and vanilla bean ice cream.
00:50:09We're expecting the poached pear to be nice and soft.
00:50:12You should just be able to cut through it with a spoon.
00:50:14In our first Kitchen HQ challenge, we did a poached pear.
00:50:18That didn't go well for us at the time.
00:50:20It's just a pear, but I feel like there's a lot that can go wrong with this pear.
00:50:24Not having enough infusion.
00:50:26Also the pear being undercooked or overcooked.
00:50:29The girls are probably really looking for redemption here with the ice cream.
00:50:33You can't really go wrong with the salted caramel.
00:50:35I'm just hoping that it all blends together.
00:50:37It would be nice for them to do something different and not do the whole pear.
00:50:41Chop that up.
00:50:42It's all going to be down to dessert for us, I feel.
00:50:45Almost every single element could go wrong in this dessert.
00:50:48Desserts are so hard.
00:50:49They really need to come out strong.
00:50:51Or we'll just score them back.
00:50:56This tart shell has been the bane of my existence.
00:51:03The second one is ready to come out of the oven.
00:51:07We really need this tart to work out perfectly.
00:51:11Look good?
00:51:12Yep.
00:51:13If you're not too soft, should we be good?
00:51:14Awesome.
00:51:15I'm so happy with how that second tart base has finally turned out.
00:51:19It's perfect.
00:51:20Okay, so Lil, I'm going to get the raspberry in.
00:51:23For our raspberry and chocolate tart, we need to start by putting the raspberry coulis
00:51:27in the bottom of the tart shell.
00:51:29Put the chocolate ganache over the top.
00:51:31And we are garnishing our tart with fresh raspberries.
00:51:34Oh, this is going to look pretty.
00:51:36Are we doing the cream with it or no?
00:51:39Does it need it to break through the chocolatiness?
00:51:42I think it does.
00:51:43I think if we do the tart with the raspberry coulis jar on the side, I think that's fine.
00:51:46Yeah.
00:51:47I love chocolate and raspberry combination.
00:51:50I think it's amazing.
00:51:51The chocolate cuts through the sharpness of the raspberry coulis.
00:51:55This looks amazing.
00:51:57If these desserts don't do well, we will be...
00:52:01We will be at the bottom.
00:52:02We'll be at the bottom.
00:52:03Possibly.
00:52:04Obviously, our mains let us down a lot tonight.
00:52:08So, these desserts have to be perfection on a plate.
00:52:19Sorry, Michael, what is it that you do?
00:52:21So, I'm a truck driver instructor and assessor, so I give people their licence to drive trucks,
00:52:25road trains, and I'm seeing what their weaknesses are or what their strengths are.
00:52:29Of course, everyone, like, whether they want to admit it or not,
00:52:32the number one thing you want to talk about at a dinner table is truck driving.
00:52:35Mmm, yeah, definitely. I love talking about truck driving. It's so fun.
00:52:41If we were getting the truck licence with you, what approach would you give to us?
00:52:45I feel like I would have to watch my tone with you's.
00:52:51I disagree with that.
00:52:52I disagree.
00:52:53I feel like I could say to Maria, Maria, bitch, move that clutch right now.
00:52:56Like...
00:52:57And I would do it.
00:52:59I imagine Maria on a big truck just trying to drive.
00:53:03I think it would last probably about a minute.
00:53:05And I think Mark would definitely need an arm around him.
00:53:08I would definitely have to walk on eggshells.
00:53:10Really?
00:53:11And feel like it would then be back chat and then it would be not focusing, you know?
00:53:15Marco, smack bang on the money there.
00:53:18He would need constant supervision because God knows what he would get up to.
00:53:22I feel like both the judges, they would need a bit of a compliment sandwich.
00:53:26Tell you how great you are at the start, tell you what I actually want to tell you
00:53:29and then finish it off with another compliment at the end.
00:53:33I would have went, yeah.
00:53:34Yeah, yeah, that's right.
00:53:35What did he say?
00:53:36Yeah.
00:53:38Whatever you say goes in and out.
00:53:39Yeah.
00:53:45Ready?
00:53:52Yeah.
00:53:53It works so well.
00:53:55That looks really good, lol.
00:53:56Perfection on a plate.
00:53:58I'm so glad I redid that tart base.
00:54:00I also want to bite a pear.
00:54:02Do you want a bit of crumble with it?
00:54:04Mm-mm.
00:54:07Yum.
00:54:09With the poached pear dessert, you are getting heaven in a mouthful.
00:54:13The crumbs going on the plate, lol.
00:54:15Then we're going to put the pear on top of the crumb.
00:54:18Yum.
00:54:19So good.
00:54:20Then we've got the salted caramel going over the top.
00:54:24That looks so good.
00:54:26I want to eat it.
00:54:28Okay.
00:54:29Ice cream coming out.
00:54:31The moment of truth has arrived.
00:54:33The biggest concern for this dessert is the ice cream not setting.
00:54:36We need redemption on that.
00:54:38Ice cream out.
00:54:41Oh, yes.
00:54:43Oh, look at that.
00:54:44No!
00:54:47No!
00:54:48Dominguez!
00:54:50That tastes like ice cream redemption Dominguez.
00:54:52Tastes even better.
00:54:53Get those out.
00:54:55Do believe these desserts are a 10-lil.
00:54:57I feel so happy to give the judges something that we are proud of.
00:55:01They didn't like the names as much, so we really wanted to redeem ourselves with dessert.
00:55:05I hope we've done enough.
00:55:06Okay, this is for Manu?
00:55:07This is for Colin.
00:55:08Alright, let's go.
00:55:09Be very careful.
00:55:11Be very careful.
00:55:12Desire deserved.
00:55:13Desire deserved.
00:55:14Desire deserved.
00:55:15Desire deserved.
00:55:17Does that his saft?
00:55:41You're really cute.
00:55:44The raspberry and chocolate tart looks amazing.
00:55:47The presentation of the desserts as a whole looks phenomenal.
00:55:53Thanks, Leja.
00:55:54Thanks, Gorge.
00:55:55The poached pan looks so good.
00:55:57But the proof is in the pudding.
00:56:03It's a good presentation,
00:56:05but it's not about what it looks like at the end of the day,
00:56:07it's what it tastes like.
00:56:08I want them to be at the bottom of the leaderboard up to tonight,
00:56:10so to really impress us, it has to taste as good as it looks.
00:56:14It's just as simple as that.
00:56:15Tonight, we started on a hike with our entrees.
00:56:38Fell from grace with that mane.
00:56:40So, absolutely everything is riding on this dessert course.
00:56:48If we don't do well, we might as well pack our bags.
00:56:50After a night of highs and lows,
00:57:02Loll and Lil are hoping to end on a high with their desserts.
00:57:07Raspberry chocolate tart with raspberry coolie
00:57:10and chai poached pear with salted caramel
00:57:14and vanilla bean ice cream.
00:57:16The judges really didn't like our bags.
00:57:18So, we need to absolutely deliver with these desserts
00:57:21to stay in this competition.
00:57:23OK, take a break,
00:57:24and we'll call you back for our final critiques.
00:57:27Bon appétit.
00:57:29Bon appétit.
00:57:41Very salty.
00:57:43Yeah, I'm not sure.
00:57:45I just generally didn't like the flavours.
00:57:48Immediate reactions.
00:58:04This pear is cooked perfectly.
00:58:07Chef's kiss.
00:58:08So good.
00:58:09Like, the pear mixed with the canilla ice cream,
00:58:13as a whole, tasted amazing.
00:58:15Probably put this in the top three desserts I've had.
00:58:18I don't normally like my desserts,
00:58:19but this one I definitely do.
00:58:22Loll and Lil did a really, really good job
00:58:24on ending the night on a high.
00:58:26I thought the pear was really soft,
00:58:28but I didn't get wowed with the chai flavour.
00:58:32I feel like the pear could have been a little bit more infused.
00:58:35The crumble really made it more like a savoury dish for me.
00:58:41That doesn't really make sense to me at all.
00:58:44Marie and Bailey have ordered the same dessert as us,
00:58:47and of course, they don't like it.
00:58:50They've been playing this game like this the whole time.
00:58:53We can see through.
00:58:56Justin and Will,
00:58:58the only ones to have the chocolate tart.
00:59:01How was it?
00:59:02I thought it was quite good.
00:59:02It had a nice richness to it.
00:59:06The only thing I would have changed
00:59:07was I would have maybe added a cream
00:59:09because the richness of the actual tart in the base
00:59:11was a lot.
00:59:12It would have been much better.
00:59:13Where do you think you sit?
00:59:15I think the girls have come place,
00:59:16but I think we'll still be on top.
00:59:22With all six dishes now served,
00:59:25it's time for the guest teams
00:59:26to deliver their critiques and scores
00:59:29direct to Loll and Lil.
00:59:31This night has been a rollercoaster ride.
00:59:35We've just gone from high to low to high.
00:59:39I hope we've done enough.
00:59:41I really don't want to be on the bottom.
00:59:45Loll and Lil,
00:59:46thanks for having us back
00:59:47for your ultimate instant restaurant.
00:59:50Now it's time for the critiques and the scores.
00:59:54As you know,
00:59:56it's open critiquing and open scoring.
00:59:59The other teams will tell you
01:00:00just what they thought to your face.
01:00:03Perfect.
01:00:04I think that people are going to be less honest
01:00:06with open scoring.
01:00:08I do think that some people
01:00:09are going to take some points off
01:00:11and try and justify it.
01:00:12This is going to get interesting.
01:00:15Buckle up, Lil.
01:00:15We're going for a ride.
01:00:20So let's start with you,
01:00:22Daniel and Marco.
01:00:24All right.
01:00:25So girls,
01:00:26for entree,
01:00:27we had the French onion soup.
01:00:29There wasn't much liquid at all.
01:00:32It wasn't really a soup,
01:00:33but the flavours were really good.
01:00:36For mains,
01:00:36we had the euros.
01:00:38I enjoyed it,
01:00:39but I think it was probably
01:00:40the wrong choice of meat.
01:00:43Needed fattier meat.
01:00:45For your dessert,
01:00:46we had the pear.
01:00:48I think you nailed the pear
01:00:50and the ice cream was good as well.
01:00:52For your dinner tonight,
01:00:53we've given you the seven.
01:00:55Thank you so much.
01:00:57I think based on their critiques,
01:00:59that's pretty fair.
01:01:00Still sitting well.
01:01:01I think you started so well
01:01:04and then you just dipped down
01:01:06through the main
01:01:07and then you finished quite strong
01:01:09with the dessert.
01:01:10So for tonight,
01:01:11we score you a seven.
01:01:14Yeah, I think that's fair
01:01:15from Justin and Will.
01:01:16I was expecting a seven or eight,
01:01:18so I think that's a good one.
01:01:20Mark and ten.
01:01:21Overall,
01:01:22our entree for us
01:01:24was pretty good.
01:01:26Unfortunately, girls,
01:01:27main was the huge letdown for us,
01:01:30but the dessert
01:01:31was honestly
01:01:32in the top three desserts
01:01:33I've had,
01:01:33so that brought you back up a bit.
01:01:35But overall,
01:01:36we're giving you guys a six.
01:01:39And finally,
01:01:40Maria and Bailey.
01:01:43Thank you so much
01:01:43for having us, girls.
01:01:47For entree,
01:01:48we had the bow bands.
01:01:51They were so delicious.
01:01:52It was one of the best entrees
01:01:55that we had
01:01:56that we had
01:01:56in this competition.
01:01:58And then for main course,
01:02:00we had
01:02:01the rotisserie chicken gyros.
01:02:04It was a good Australian gyros,
01:02:06I would say.
01:02:08And for dessert,
01:02:09we had the chai poached pear.
01:02:13Your ice cream
01:02:13was delicious.
01:02:15We had it all.
01:02:16Thank you, guys.
01:02:17Wowzers.
01:02:18That was a really good critique.
01:02:20I'm so happy with that.
01:02:25We've scored you at six.
01:02:27Thank you so much.
01:02:29We're very confused.
01:02:32They said our entree
01:02:33was one of the best
01:02:34they've had in the competition,
01:02:35but they've scored us low.
01:02:37This doesn't add up
01:02:38to me at all.
01:02:40The critiques
01:02:40are not matching the scores
01:02:41from Bailey and Maria.
01:02:42No.
01:02:43Lol and Lil,
01:02:45the guest teams
01:02:46have given you
01:02:47a total score of
01:02:4826 out of 40.
01:02:52We're disappointed.
01:02:53We were hoping
01:02:54we're higher
01:02:55from the guest teams.
01:02:56We are just praying
01:02:58that the judges
01:02:59give us the scores
01:02:59we need
01:03:00to stay in the competition
01:03:01because otherwise
01:03:02we're going home.
01:03:03After receiving
01:03:12a guest team score
01:03:13of 26,
01:03:15Lol and Lil
01:03:15must now face
01:03:17the judges' critiques
01:03:18to see if they have
01:03:20a chance to beat
01:03:21Justin and Will's score
01:03:22of 75.
01:03:24I think we worked
01:03:24our absolute hardest today.
01:03:26We started on a high.
01:03:27The entree
01:03:28fell from grace
01:03:29with that mane.
01:03:30So hopefully
01:03:31we have done enough
01:03:32with our dessert.
01:03:33to stay in this competition.
01:03:35Now it's our turn
01:03:37to score each dish
01:03:38out of 10.
01:03:40Lil and Lil
01:03:41for entree
01:03:42I chose the
01:03:43French onion soup.
01:03:46Flavours was
01:03:47absolutely amazing.
01:03:48The broth
01:03:49was also nice
01:03:50but unfortunately
01:03:51not enough of it.
01:03:53It really
01:03:54could have been
01:03:55an amazing
01:03:56French onion soup
01:03:57if there was
01:03:59a lot more soup.
01:04:01The score I'm giving you
01:04:02for your entree
01:04:04is an 8.
01:04:07Thank you so much.
01:04:08I'm so happy with that.
01:04:09That is so good.
01:04:11Lol and Lil
01:04:12I had the fried chicken
01:04:15I had the fried chicken
01:04:15bao buns.
01:04:17Fried chicken crispy
01:04:18full of flavour
01:04:19bao buns were perfect.
01:04:22I would pay for them
01:04:23in any restaurant.
01:04:25And for this
01:04:25I score you
01:04:26Ed's head.
01:04:30We have his head.
01:04:32Thank you so much.
01:04:35Our best head.
01:04:37Yay!
01:04:37Keep him coming.
01:04:38Keep him coming.
01:04:39Yay!
01:04:39Oh my god.
01:04:40That's so amazing.
01:04:42That's so amazing.
01:04:43So happy with that.
01:04:44Yes.
01:04:45Yay!
01:04:46Ten some of the
01:04:46bao buns.
01:04:49For main course
01:04:49I had rotisserie
01:04:51chicken gyros
01:04:52with pickled
01:04:53red onions
01:04:54and tzatziki.
01:04:55The chicken
01:04:56I loved you
01:04:56that you did it
01:04:57over the rotisserie
01:04:58but I think
01:04:59a chicken thigh
01:05:00with the skin on
01:05:01would have brought
01:05:02that fat to the dish.
01:05:04So for your
01:05:05main course tonight
01:05:06a score you
01:05:06a five.
01:05:10Ladies for
01:05:11main course
01:05:12I chose the
01:05:13beef bulgogi
01:05:14eggnets.
01:05:16I don't have
01:05:16much great news
01:05:17for you ladies.
01:05:18That was a
01:05:19great lead den.
01:05:21That dish
01:05:22was quite dry
01:05:23and the beef
01:05:25was well
01:05:26cooked.
01:05:28The score
01:05:29I'm giving you
01:05:30for your main course
01:05:30is a two.
01:05:33That's so
01:05:39embarrassing.
01:05:40Oh my god.
01:05:42A two.
01:05:43This honestly
01:05:45could cost us
01:05:46our place
01:05:46in the competition.
01:05:48We need like
01:05:49tens for dessert.
01:05:51For dessert
01:05:52I had raspberry
01:05:53and chocolate tart
01:05:54with raspberry
01:05:55coulee.
01:05:55Chocolate and raspberry
01:05:56is definitely
01:05:57what we got
01:05:58in abundance.
01:05:59I do like it.
01:06:00The components
01:06:01are very well done.
01:06:03However
01:06:03very rich
01:06:04sometimes
01:06:06too much
01:06:06chocolate
01:06:07is a bad thing.
01:06:09I do think
01:06:09we needed
01:06:10a bit of a leaf
01:06:11from all that
01:06:12dark chocolate
01:06:12maybe some cream.
01:06:14So tonight
01:06:15for your dessert
01:06:15I score you
01:06:16a seven.
01:06:19That's still
01:06:20really good.
01:06:20That's good.
01:06:21It's all down
01:06:23to menu now.
01:06:24London and Leo
01:06:24for dessert
01:06:25I chose
01:06:25the chai poached
01:06:27pear
01:06:27with salted caramel
01:06:28vanilla ice cream.
01:06:30I really didn't
01:06:31want to have
01:06:32to give you
01:06:32two bad critics
01:06:33in a row
01:06:34so I won't.
01:06:39I thought
01:06:40it was absolutely
01:06:41magical.
01:06:42I absolutely
01:06:43loved it.
01:06:45The pear
01:06:45was really,
01:06:47really soft.
01:06:48Caramel sauce
01:06:49was absolutely
01:06:50delicious
01:06:50and so was
01:06:51the ice cream.
01:06:52It just worked.
01:06:53It just worked.
01:06:54The score I'm
01:06:55giving you
01:06:55for your dessert
01:06:56tonight
01:06:56is a ten.
01:07:01Well done.
01:07:04Oh my god.
01:07:06A ten.
01:07:06Oh my god.
01:07:07Oh my gosh.
01:07:08What is worse?
01:07:09Wow.
01:07:11So,
01:07:12Lol and Lil
01:07:13that gives you
01:07:14a grand total score
01:07:15of 68.
01:07:20Oh.
01:07:21That's okay.
01:07:22We didn't beat
01:07:23Justin and Will
01:07:23but we're only
01:07:24like seven points
01:07:25behind them.
01:07:26We have never
01:07:27been this close
01:07:28like in an
01:07:29instant restaurant.
01:07:29We're usually
01:07:30like 20 points
01:07:30behind.
01:07:33Lol and Lil
01:07:34move into
01:07:35second place
01:07:36with a score
01:07:36of 68
01:07:37out of 100
01:07:38while Justin
01:07:39and Will
01:07:40remain on top.
01:07:41There are three
01:07:42more Ultimate
01:07:43Instant Restaurants
01:07:45to go.
01:07:46Two teams
01:07:47have cooked.
01:07:49Three teams
01:07:49to go.
01:07:51Daniela Marco
01:07:51you're next
01:07:52to cook.
01:07:55I'm so excited
01:07:56but also
01:07:57a bit daunting.
01:07:58I don't think
01:07:58I've cooked
01:07:58this many dishes
01:07:59for this many
01:07:59people before
01:08:00so it's
01:08:01going to be
01:08:01a big night.
01:08:02We've definitely
01:08:02got our work
01:08:03cut out for us.
01:08:04Plan is to
01:08:05have a killer
01:08:07instant restaurant
01:08:07just like last time.
01:08:09Looking forward
01:08:09to it
01:08:10and we wish
01:08:11you the best
01:08:11of luck.
01:08:11That's lovely.
01:08:12Thank you
01:08:13very much
01:08:14for having us.
01:08:14Thank you so much
01:08:15for coming.
01:08:16Thank you guys.
01:08:19Daniela Marco
01:08:20they started off
01:08:22with the highest
01:08:22score in the
01:08:23competition
01:08:24but we're
01:08:25in the top five.
01:08:27You just have
01:08:27to make one mistake
01:08:28and you're cooking
01:08:29you're a goner.
01:08:30Let's go.
01:08:31I need to go to bed.
01:08:32Yes let's go.
01:08:35Next time
01:08:36we're back
01:08:37in Perth
01:08:38for the next
01:08:39Ultimate
01:08:39Instant Restaurant.
01:08:42As Danielle
01:08:43and Marco
01:08:44Oh that's so good.
01:08:46Put everyone
01:08:46on notice.
01:08:47We've got into
01:08:48the top five
01:08:48without even
01:08:49really scratching
01:08:50the surface
01:08:50of what we can do.
01:08:51You's are going
01:08:52to have to
01:08:52watch out for us.
01:08:53But while
01:08:54Magic Mark
01:08:55Everyone's asked
01:08:56me to do a magic
01:08:56shoe.
01:08:57Oh.
01:08:58Finally
01:08:58has the crowd
01:08:59cheering.
01:09:00They all turn
01:09:01into your car.
01:09:02Wow.
01:09:03Bro why can't
01:09:04you cook like that?
01:09:05It's a single dish
01:09:08that leaves
01:09:09the whole
01:09:10table
01:09:11speechless.
01:09:15What on earth
01:09:16is this?
01:09:17I'm feeling
01:09:18the pressure now.
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