My Kitchen Rules Season 15 Episode 19

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My Kitchen Rules Season 15 Episode 19  #MyKitchenRules  #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00:00Previously, Logan's Lol and Lil finally found their fire.

00:00:09That's it.

00:00:10It's a 10.

00:00:12So amazing.

00:00:13So happy with that.

00:00:15Silencing the doubters with a strong 68 points on the leaderboard.

00:00:21Tonight, we're back in Perth for the next Ultimate Instant Restaurant.

00:00:28As Danielle and Marco...

00:00:30Oh, that's so good.

00:00:31...put everyone on notice.

00:00:33We've got into the top five without even really scratching the surface of what we can do.

00:00:37Yous are going to have to watch out for us.

00:00:39But while Magic Mark...

00:00:41Everyone's asked me to do a magic chew.

00:00:43Hold on.

00:00:44...finally has the crowd cheering...

00:00:46They all turn into your car.

00:00:48Wow.

00:00:49Bro, why can't you cook like that?

00:00:52It's a single dish that leaves the whole table speechless.

00:01:01What on earth is this?

00:01:03I'm feeling the pressure now.

00:01:05We're back in sunny Perth for the next Ultimate Instant Restaurant.

00:01:18Where happy couple Marco and Danielle...

00:01:21...return for a joyous homecoming.

00:01:24Can't wait to see everyone.

00:01:25I know!

00:01:26I'm so excited.

00:01:27...and a confidence boost from their biggest cheer squad.

00:01:30Hey!

00:01:31Say hi!

00:01:32Hey!

00:01:33It's great seeing the fam.

00:01:36Love my parents.

00:01:37Love Danielle's parents.

00:01:38But...

00:01:39Hey, guys!

00:01:40The puppies.

00:01:41Seeing the puppies.

00:01:42Oh, Gigi!

00:01:43Hey, boy!

00:01:44That's probably the hardest part about being away.

00:01:46I just miss them so much.

00:01:48How have you been going in the competition, guys?

00:01:50We topped the round for our first Instant Restaurant round.

00:01:53So we got a score of 84, which is actually the highest score in the competition.

00:01:57Wow!

00:01:58Didn't do as well in Kitchen HQ.

00:02:01Our first cook got us into an elimination cook-off.

00:02:04But luckily, we managed to just scrape through.

00:02:07If tonight isn't a huge success, we're definitely at risk of people making the conclusion that

00:02:12we're one cook wonders.

00:02:13But tonight, we're here to prove that our first Instant Restaurant was not a fluke.

00:02:17Good luck.

00:02:18Yeah.

00:02:19Thanks, guys.

00:02:20Very nice to see the fam, but it's game time now.

00:02:22So get out.

00:02:23We've got work to do.

00:02:24Bye, puppies!

00:02:25Bye, puppies!

00:02:26Alright, this is it.

00:02:27Ultimate Instant Restaurant.

00:02:28I feel a little sunshine.

00:02:29It's a lot of work tonight.

00:02:30But we can do it.

00:02:31The Ultimate Instant Restaurants have just gone up a whole nother level and the pressure's

00:02:32really on.

00:02:33Obviously, we've got two dishes for each course.

00:02:34Double the fun, double the pressure, double the expectation.

00:02:39If we can get six dishes that we're proud of out there, that'll be enough to get us a

00:02:40really good score and get us into the semi-final.

00:02:41We're the king of Instant Restaurants.

00:02:42We're the king of Instant Restaurants.

00:02:43That's more than enough of a reason that we're going to make it into the semi-final.

00:02:48We know Danielle and Marco are very strong in some areas.

00:02:49They cooked well in their first Instant Restaurant.

00:02:50But as soon as they got to HQ, it sort of went downhill from there.

00:02:51So tonight will be the determining factor as to whether they can consistently cook good

00:02:52food or food or food or food or food or food or food or food or food or food.

00:02:53So tonight will be the determining factor as to whether they can consistently cook good

00:02:54food or food.

00:02:55I think our menu's actually better this time as well.

00:02:56Yeah.

00:02:57So we got to a high score last time.

00:02:58I think if we can nail this menu, we're going to be the best to get us a really good score

00:03:01and get us into the semi-final.

00:03:02We're the king of Instant Restaurants.

00:03:03That's more than enough of a reason that we're going to make it into the semi-final.

00:03:04We know Danielle and Marco are very strong in some areas.

00:03:07They cooked well in their first Instant Restaurant.

00:03:10But as soon as they got to HQ, it sort of went downhill from there.

00:03:13So tonight will be the determining factor as to whether they can consistently cook good

00:03:18food or not.

00:03:19I think our menu's actually better this time as well.

00:03:22So we got to a high score last time.

00:03:23I think if we can nail this menu tonight, I think we're in for another high score.

00:03:29Danielle and I are an absolute melting pot of different cultures.

00:03:33She's got an Asian heritage.

00:03:35My heritage is Serbian.

00:03:37So we're feeling super pumped with the menu that we're going to provide tonight.

00:03:42Let's get cracking.

00:03:44So we need to get a few Asian ingredients for our entree, which is the steak tacos.

00:03:50For entree one, we're making Asian scotch fillet tacos with slaw.

00:03:54Tacos are usually Mexican, but I feel like so many different cultures around the world have adopted a tortilla,

00:04:00put their own kind of foods into it.

00:04:02This is going to be full of flavours.

00:04:04It's going to be a really refreshing and delicious dish.

00:04:08But we've got two countries colliding.

00:04:10There's a lot of flavours we need to get right.

00:04:12If they pull it off, it could be a 10.

00:04:14So we need to get lots of capsicums.

00:04:17For entree two, we're making cevapi and ajvar on pizza.

00:04:21This is a Serbian dish.

00:04:23So ajvar is like a capsicum relish.

00:04:26And then cevapi are sort of skinless sausages.

00:04:29It's something that we make a lot at home.

00:04:32This one's really for my family.

00:04:33Chuck that in with the rest.

00:04:34The trouble with cevapi is the end of the skin, so the fat can run out away from the meat.

00:04:40So I don't want the cevapi to be dry.

00:04:43I want it to be delicious and juicy.

00:04:45There's been a little bit of strategic scoring at the table the last couple of nights.

00:04:49It's just up to us to make undeniable dishes where even if they're being strategic, they can't hurt us too much.

00:04:55Daniel and Marco, they really need to cook well tonight.

00:04:58Alright, we'll get 20 limes.

00:05:00In the ultimate instant restaurant round, I don't think there's any room for anyone to be mediocre.

00:05:04So we're going to be hypercritical.

00:05:06Cucumbers for our tzatziki.

00:05:08For main one, we're cooking slow roasted lamb shoulder with honey roasted carrots and tzatziki.

00:05:15Anyone tries to strategically score us and...

00:05:19I'm super excited about this.

00:05:21This is probably our favourite dish to cook.

00:05:23Might be quite simple, but we're going to make sure that every element of the dish is perfect.

00:05:28The concern is for the lamb to be in the oven long enough and to be juicy, not dry.

00:05:33And you know what I'd like a little bit more on this main course?

00:05:37Something else to give you some texture.

00:05:40So tamarind puree.

00:05:41So this one here is for our main, the fish.

00:05:44The main two, we're cooking tamarind and chilli lime snapper with cajun sauce and sweet potato mash.

00:05:50These are very big.

00:05:52Mmm.

00:05:53A couple of different flavours going on there which traditionally don't really match together.

00:05:56But we've tried this dish so many times.

00:05:59We've made it and we love it.

00:06:01I'm loving the sound of this, the tamarind, the chilli, the lime.

00:06:04We're going to have a tart sauce.

00:06:06Will it overpower the snapper?

00:06:08If done well, stand out dish.

00:06:10Baby, I'm better than I am.

00:06:14With shopping complete, Danielle and Marco now need to set up their instant restaurant.

00:06:19Nearly home.

00:06:20And prep their six dishes before the guest teams arrive.

00:06:24Alright, everything down.

00:06:26Let's start putting some decorations up.

00:06:28Let's do it.

00:06:29Alright.

00:06:30What's next?

00:06:31It's nice being back home and setting up our Feastable themed instant restaurant.

00:06:35Ooh, nice.

00:06:37Feastable is a super fun instant restaurant theme.

00:06:40There's going to be some disco balls, lots of colour, maybe a little DJ deck.

00:06:44Perfect.

00:06:45Woohoo.

00:06:46We're in a good spot here.

00:06:47We're back to where we know.

00:06:48Yeah.

00:06:49Cooking at home.

00:06:50Hosting people like we do.

00:06:52Danielle and Marco, first instant restaurant they did, they did really well.

00:06:56So, you know, I definitely believe they've got the, you know, chance and opportunity to

00:07:00be above Justin Will today.

00:07:02Our last score was not a flute and tonight we're going to prove that.

00:07:05Being in the middle or at the bottom is not really us.

00:07:08Let's get back to what we know like what we did in the last instant restaurant.

00:07:12To make sure that we're safe and into the semi-finals.

00:07:15Oh, welcome to Feastable.

00:07:20Let's go.

00:07:21We got a lot to do.

00:07:22Yes, we do.

00:07:23Okay.

00:07:24Yeah.

00:07:25Apron's on.

00:07:26It's the ultimate instant restaurant.

00:07:27There are no time for mistakes.

00:07:29We really want to showcase both of our heritages.

00:07:31Yeah.

00:07:32So let's make our families proud.

00:07:34Let's make our families proud and let's make ourselves proud.

00:07:37We know that we're a really tough competition and cooking at home, this is where we thrive.

00:07:41Okay, I'm just going to make the panna cotta now.

00:07:44For dessert one, we're serving coconut and lime panna cotta with cookie cream.

00:07:48It's just sweet and coconutty at the moment because I haven't added any lime in.

00:07:53I love this dish.

00:07:54I feel like it's such a nice way to end the night.

00:07:56It's not too heavy, not too sweet.

00:07:59The reason why we need to start the panna cotta super early in prep time is because these

00:08:04things need some time to set.

00:08:06So a good panna cotta is a cream of milk that is just set.

00:08:11So it's all about the wobble.

00:08:12We all hear about the wobble.

00:08:13It's usually the minimum amount of gelatin you can put in the dish.

00:08:18So it's just holding together.

00:08:20If we don't have a set panna cotta, then the dessert is basically ruined.

00:08:23Yeah.

00:08:24Okay.

00:08:25Just pouring the last bits out, Marco.

00:08:27I love that dessert.

00:08:28Your dad, who doesn't even eat desserts, loves it.

00:08:31I love the terracotta.

00:08:32Make the terracotta.

00:08:33Whee!

00:08:36All right.

00:08:37Panna cottas are in.

00:08:38Please do not move them, honey.

00:08:40I will not touch the panna cottas, even if there's a fire.

00:08:43Okay.

00:08:46I'm going to start preparing the pastry for the egg tart.

00:08:49Okay.

00:08:50For dessert two, we're making Hong Kong egg tart.

00:08:53With the Hong Kong egg tart, the inspiration probably comes from just eating it all the

00:08:58time with my family.

00:08:59Our food is unique because of our combination of cultures.

00:09:02So tonight we want to showcase it for everyone.

00:09:05So with the tart pastry, Marco, I want it to be kind of a bit scraggly.

00:09:09Excuse me, ma'am.

00:09:10I know you're busy.

00:09:11Yeah.

00:09:12But what does scraggly mean?

00:09:13Like scraggly is like this.

00:09:14When it's just like scraggly, you know?

00:09:16Oh, okay.

00:09:18You know when you go to Yamcha on the weekend and you've got the trolley full of dessert

00:09:22and you've got the little egg tart.

00:09:24It's a beautiful, flecky pastry base with an egg custard.

00:09:30It's about five centimetres wide, so it's very small.

00:09:34This dessert needs to be a lot more than just an egg tart because that won't be enough.

00:09:39I definitely feel like there's a lot of pressure tonight for us to get these dishes right.

00:09:44With this dish, it is simple but well executed.

00:09:48It can be amazing.

00:09:49And I think what we've learned in this competition is that simple can be done well and simple

00:09:53can give you a high score.

00:09:54I'm going to chill it in the fridge.

00:09:56Look at that organisation.

00:10:01Bone in lamb shoulder.

00:10:02This is the main event of the evening.

00:10:05The lamb shoulder is for one of our mains.

00:10:08Lamb is my favourite type of meat and I'm super excited about this.

00:10:11If we can get this absolutely perfect, give it the tender love and care that it needs,

00:10:15we're in for a good score.

00:10:17Amazing.

00:10:19We're in this competition to win.

00:10:21We didn't come here to just make it and be fifth place.

00:10:24Like we are making it to the semi-finals.

00:10:26We're making it to the ground finals.

00:10:28Amazing.

00:10:29Woohoo!

00:10:30Yay!

00:10:31Tonight we definitely need to make sure that Maria and Bailey really own what they had

00:10:44done.

00:10:45They have been strategically scoring.

00:10:46But they're not getting away with anything tonight.

00:10:49Last night we copped it.

00:10:51We did.

00:10:52Lucky enough we're used to this and they're going to have to try a little bit harder if

00:10:55they want to take us down.

00:10:56Yes, bring it on.

00:10:58We are starting to get a little bit sus on Maria and Bailey.

00:11:01They were quite harsh with our scores.

00:11:04So we definitely have quite a few questions.

00:11:07Hey guys, Justin's on Will tonight so you only get one dose of terror tonight.

00:11:11I love it.

00:11:12Wait, didn't you see him at the pub the other night?

00:11:15I know.

00:11:16Alright, let's go.

00:11:17So good.

00:11:19They're here.

00:11:20Everyone's here.

00:11:21Alright.

00:11:22How do you feel, you good?

00:11:23Yes.

00:11:24We're on track.

00:11:25Yes, we're on track.

00:11:26I know.

00:11:27Alright, let's go.

00:11:28Daniel and Marco are super lovely.

00:11:29We love them as people.

00:11:30Yeah.

00:11:31But tonight we want Daniel and Marco to flop a little bit because we're currently second

00:11:46on the leaderboard.

00:11:47Which in other terms is last again.

00:11:50Woo!

00:11:51It's back at this Jamal!

00:11:52The second round of interesting restaurants missed out on.

00:11:53So this is the first time I'm actually seeing Daniel and Marco in the comforts of their own

00:12:05home.

00:12:06Love the colours, man.

00:12:07They're top scorers so I'm expecting big things.

00:12:11Welcome back everyone.

00:12:12It's crazy that when we first cooked we didn't know any of you.

00:12:16You were a bunch of randoms that we were cooking for and now we consider you all friends and

00:12:21family.

00:12:22I don't know what kind of family this is but can you disown me because I don't want to

00:12:26be any part of this one.

00:12:28Change my last name.

00:12:29See ya.

00:12:30We don't take ourselves too seriously as you know but we take this competition very seriously

00:12:34so we're going to put on another strong performance tonight and yous are going to have to watch

00:12:38out for us.

00:12:39Amazing.

00:12:40I love it.

00:12:41Got a lot of work to do.

00:12:42See you guys later.

00:12:43Thanks guys.

00:12:44Good boy.

00:12:46Alright guys, let's do it.

00:12:47Cheers.

00:12:48Let's party tonight at Feastables.

00:12:50Cheers.

00:12:51Cheers.

00:12:52Cheers.

00:12:53Ooh.

00:12:55We have some questions for Maria and Bailey tonight.

00:12:58Their critiques and their scores didn't add up with the judges' scores.

00:13:03Alright guys, so we're a little bit confused about our scores.

00:13:08Okay.

00:13:09And we're just wanting to know what's your reasoning.

00:13:12Hmm.

00:13:13We, yeah, we're a bit confused.

00:13:15Of course.

00:13:16I mean we're opening, you know, our scoring so you heard our critiques straight to you

00:13:21and we were super honest about it.

00:13:22I think they're probably asking it because obviously Minoo gave you a dessert a 10.

00:13:26So you've got all of us saying that it's an amazing dish and then you guys haven't.

00:13:31Mark, you want to keep going us.

00:13:33You want to keep running your mouth.

00:13:35How about I give you a taste of your own medicine and keep you very honest with Lo and Lil.

00:13:40Mark, I'm going to stop you here right now because...

00:13:42No.

00:13:43I've watched with your eyes.

00:13:44Hold on, let me talk because you just keep going at us.

00:13:47Last night, Mark said that your main that he had was the worst dish he's ever had.

00:13:53On the show.

00:13:54Like you failed to mention that.

00:13:55No, because you didn't ask me that.

00:13:56I'm happy to say it.

00:13:57I thought that was.

00:13:58I thought...

00:13:59But you didn't say that during the critique time at the end.

00:14:01Because they...

00:14:02I think Mark's critique, well, although we didn't hear that, but their scores reflected the same as the judges.

00:14:08However, your score did not.

00:14:14I think at this point, it's like Marie and Bailey have just studied a book on deflecting because they know that they're being caught.

00:14:20This is what guilty people do, right?

00:14:22You guys have had different scores to the judges and the team.

00:14:25Okay, is this a competition about us matching the judges' scores?

00:14:29No.

00:14:30Because if it is, I can hit now.

00:14:32I was talking, actually, so...

00:14:34Did you not ask the question?

00:14:35You asked the question and I'm not answering.

00:14:37I'm talking, Mark.

00:14:39I am personally done for now with you.

00:14:41Well, I wasn't speaking to you, I was speaking to him.

00:14:43Okay, please.

00:14:44So, Bailey is kind enough because he's my teammate.

00:14:47That's fine.

00:14:48Well, don't lie.

00:14:49Right now, I'm getting really angry and frustrated.

00:14:53I've been trying to have a civil conversation with Lo and Lil and Mark keeps jumping in it all the time.

00:15:01If you can listen to me...

00:15:02That's how you're making me feel.

00:15:03Don't try and put it on me.

00:15:04I just said that I would shut up.

00:15:07Just because you've been caught out...

00:15:08I'm going.

00:15:12They've just been caught out.

00:15:13They don't know what to say.

00:15:14They don't know what to do.

00:15:15Their deflecting hasn't worked.

00:15:17And so what else do they have to do?

00:15:19When you've got nothing, what do you do?

00:15:21Pull out the victim card.

00:15:22I've heard enough.

00:15:26Do you reckon she's left the competition?

00:15:28What? Forever?

00:15:29I don't know.

00:15:30Surely not.

00:15:32I'm not going back there.

00:15:35Final call from Maria and Bailey back to Adelaide.

00:15:41Are they leaving?

00:15:42Coming up...

00:15:43We're not going back there.

00:15:45I'm not going back there.

00:15:46We've got five people at the table really trying to go for us.

00:15:51Could Maria and Bailey be about to leave the competition?

00:15:56Do you guys reckon she's going to come back?

00:15:58We're just going to withdraw.

00:16:00Danielle and Marco show their more than one-hit wonders.

00:16:04Oh!

00:16:05I'm pretty surprised with the combination of flavour.

00:16:09But could a single dish destroy their comeback?

00:16:13We expect a lot more from everyone in this competition at this stage.

00:16:17We're in Perth for Danielle and Marco's ultimate instant restaurant.

00:16:30Where kitchen vibes are high.

00:16:32Hopefully everyone's having a party in there, hey?

00:16:34Everyone should be having a good time.

00:16:36And then they're going to cut to Mark jumping over the table.

00:16:39Maria, everyone fighting.

00:16:41If you can listen to me...

00:16:42That's how you're making me feel.

00:16:43No, I'm going.

00:16:44I'm going.

00:16:55They've just been caught out.

00:16:56They don't know what to say.

00:16:57They don't know what to do.

00:16:58Their deflecting hasn't worked.

00:17:00And so what else do they have to do?

00:17:02When you've got nothing, what do you do?

00:17:04Pull out the victim card.

00:17:06Sorry, but I didn't want to cry in there.

00:17:09No, I understand.

00:17:10They're just not worth your tears.

00:17:11We've got five people at the table really trying to go for us.

00:17:15We're like, come on.

00:17:16Like, I've fired more than five people in a day.

00:17:20Wait, do you guys reckon she's going to come back?

00:17:22Or do you reckon she's left the competition?

00:17:24What? Forever?

00:17:25I don't know.

00:17:26They've been out there for a while.

00:17:28Yeah.

00:17:31What would she like to do?

00:17:32You want to go back in?

00:17:33This is just not how I would have envisioned the situation going.

00:17:36We need to go in there and be strong.

00:17:38It doesn't matter what anyone else says.

00:17:39At the end of the day, we're here to cook and we're here to win.

00:17:45Hi, team.

00:17:46Welcome back, guys.

00:17:47Yeah, sorry, guys.

00:17:48We had a little emergency.

00:17:49That's okay.

00:17:52I thought you guys were gone.

00:17:53For good.

00:17:54Oh.

00:17:55Are you okay?

00:17:56Yeah, all good.

00:17:57Thanks.

00:17:58I've been in awkward moments, but that was hella awkward.

00:18:08Like, everyone's sitting around going,

00:18:10Oh, um, so do you like stuff?

00:18:17All good?

00:18:23Wow, I've never been to a festival, but this is so fun.

00:18:26I love it.

00:18:27Maybe this is the reason I've never been to one.

00:18:50Judges are here.

00:18:51Oh, my gosh.

00:18:52Our besties.

00:18:53The nerves start to kick in a little bit when the judges arrive.

00:18:56Oh.

00:18:57Because we had the highest Instant Restaurant score,

00:19:00and I think the judges are expecting us to replicate

00:19:03or go way above that.

00:19:05Oh, bonsoir.

00:19:06Hey.

00:19:08Hi.

00:19:09We are so relieved to see the judges.

00:19:10It is exactly what we need right now.

00:19:12They need to come in and sort this table up.

00:19:16Welcome, Manu and Colin, back to our Instant Restaurant Feastival.

00:19:20Tonight we've got some yummy, yummy food in store for you guys.

00:19:23We really hope that everyone here loves it as much as you guys liked our food last time,

00:19:28even just a little bit more.

00:19:31What's on our menu?

00:19:32So, the first entree is an Asian Scotch Fillet Taco with Slaw.

00:19:38The second entree is Trevapi and Ivar on Pitta.

00:19:41I've never had Serbian food in my life, so this is a first.

00:19:45Our first main is slow-roasted lamb shoulder with honey-roasted carrots and tzatziki.

00:19:50And then for the other main, we've got tamarind and chilli lime snapper with Cajun sauce and sweet potato mash.

00:19:58We've got so many different, like, cuisines in there.

00:20:02I do wonder, is it a risky move?

00:20:05Then for dessert, we've got a coconut and lime panna cotta.

00:20:09And the second dessert is a Hong Kong egg ton.

00:20:13Mmm.

00:20:14Another menu where we are travelling around the world?

00:20:17Yeah.

00:20:18This looks like a complicated menu.

00:20:22It's a bit ambitious, but anyway.

00:20:26I'm gonna go for the Trevapi and Ivar on Pitta, please.

00:20:31Yep.

00:20:32Then I'm gonna go the tamarind and chilli lime snapper with Cajun sauce and sweet potato mash.

00:20:36And for dessert, I'm gonna get the Hong Kong egg tart.

00:20:41Okay, I will have the Asian scotch fillet taco with slaw.

00:20:46Then for mains, I will have the slow-roasted lamb shoulder with honey-roasted carrots and tzatziki.

00:20:51And for dessert, the coconut lime panna cotta with cookie crumble.

00:20:56Amazing.

00:20:57All right.

00:20:58Will, so would you want Justin's portion as well as yours?

00:21:01I would love Justin's portions as well.

00:21:03I'm sure you would.

00:21:04I talk to my invisible partner and I go, Justin, what would you choose?

00:21:09And that's how I'm making my decision tonight.

00:21:12Can I please have for the entree Asian scotch fillet taco with slaw?

00:21:17Obviously, we want the tzatziki as a true Balkan.

00:21:21And for main, the snapper, I am so over explaining about the strategic scoring.

00:21:28So tonight, we're gonna be picking things and flavours that we do understand.

00:21:35We don't want anyone to come for us again.

00:21:38We're gonna fly under the radar here in terms of any opinions that we might have.

00:21:43And then we can put Mark in his place, shut him up and prove a point.

00:21:47For mains, we'll get tamarind and chilli lime snapper with Cajun sauce and sweet potato mash.

00:21:54Yep.

00:21:55With the main, we thought everyone's got the fish, let's just try something new.

00:21:59We'll go with the slow roasted lamb shoulder with honey roasted carrots and tzatziki.

00:22:03What do you recommend with the dessert?

00:22:05I think the panna cotta's nice to finish the night, just because I like lighter desserts.

00:22:09Me and Lol do cook panna cotta quite a fair bit, so I feel like if we were gonna judge anything fairly, that'd probably be the best.

00:22:15We'll go the panna cotta.

00:22:16Okay.

00:22:17Yeah.

00:22:18I'll have the Hong Kong nectar.

00:22:20Cool.

00:22:21Two portions off.

00:22:22Yeah, yeah, still double.

00:22:23Easy.

00:22:24Well, I suppose you guys have got a lot to do, so...

00:22:27A lot of work to do. We'll see you guys later.

00:22:28Chop, chop, chop.

00:22:29Thank you guys.

00:22:30Cheers later!

00:22:31Alright, I'm gonna marinade the steaks now.

00:22:36For entree one, we're making Asian scotch fillet tacos with slaw.

00:22:40Yum, I'm so excited.

00:22:42I've got the slaw here, I'm not putting the dressing on until the end, because I don't want them to get soggy.

00:22:47Tacos are usually Mexican, but we're doing them with a little bit of a twist with an Asian kind of infused marinade.

00:22:53We've got soy sauce, we've got mustard, we've got garlic, we've got balsamic to come.

00:22:58Other people might find this dish unusual, but I definitely feel like once they taste it, they'll see that all of the flavours pair really well together.

00:23:06This recipe is really special to us because we kind of freestyled this one.

00:23:10I've made this marinade just for regular steaks, and then we've kind of added stuff to it to kind of zhuzh it up a little bit.

00:23:16We're gonna put a little bit of chilli in it, because it's Asian.

00:23:19So it's a little bit of me and a little bit of Danielle and a little taco.

00:23:22I feel a little bit more stressed now that everyone's here.

00:23:25All right, Will, what did you order for entree?

00:23:30So for entree, I ordered the Asian scotch fillet taco with slaw.

00:23:33Why'd you order that?

00:23:34Love a taco.

00:23:35I've never had an Asian scotch fillet taco, so I'm assuming perhaps some Asian spices in there with the scotch fillet, either a marinade or a rub.

00:23:45I love a taco.

00:23:46Stuff I make at home, but to have an Asian fusion to it, I want to see what this tastes like.

00:23:51The biggest thing I think that they could mess up is the taco.

00:23:55Obviously they're making it from scratch.

00:23:56Depends whether it's the soft.

00:23:57If they're going hard, I feel that's even more difficult.

00:24:00And where do you see this team after tonight?

00:24:03I think this is a stronger menu than Long & Lil's for sure.

00:24:07Yeah.

00:24:13All right, I'm going to start making these cevapi.

00:24:15Yep.

00:24:16All right.

00:24:17For entree two, we're making cevapi and aivar on pita.

00:24:21Cevapi are skinless sausages served with aivar, which is like a capsicum relish.

00:24:27This is a typical Balkan entree from my heritage in Serbia.

00:24:30Yeah.

00:24:31This is what you have in a Balkan household before you have your main meal.

00:24:34So I'm super excited to show everyone.

00:24:36Maria and Bailey, what do you reckon they're going to think?

00:24:38Maria knows the Balkan flavours, so Maria and Bailey have been super critical.

00:24:42The last couple of instant restaurants, so I'm expecting that tonight.

00:24:45This is a family recipe, so it would mean a lot to me if everyone loved this.

00:24:49Yeah, it's definitely like a home dish, a family recipe.

00:24:54I learnt from my old man.

00:24:56If we can nail this dish, my parents are going to be super proud.

00:24:59And I think if we mess this dish up, they're going to be super disappointed.

00:25:03I'd rather make them super proud.

00:25:05Yeah, that's a great idea.

00:25:07Why don't we just make them proud instead?

00:25:10What did you choose tonight, ladies?

00:25:12We chose entree two, cevapi and aivar.

00:25:16We're excited to try it.

00:25:17I love roasted capsicum at anything, so yeah.

00:25:19And we love pita, so I'm assuming we'll probably love the dish, yeah.

00:25:23I hope it has a lot of fat, so it's nice and juicy.

00:25:26And usually they make it like on charcoal, so it has that nice charcoal flavours.

00:25:31Daniel and Marco, they've got a lot to prove.

00:25:33Otherwise, we are just going to think that it was a fluke, their first cook.

00:25:38I'm expecting big flavours and hopefully they can deliver.

00:25:42As long as it's juicy and maybe we get like two or three little cevapis,

00:25:46I'll be happy.

00:25:48I'm going to fire the barbecue up.

00:25:50Yeah.

00:25:51So the steak's for the taco.

00:25:53We want about a medium rare cook on it.

00:25:55I love barbecue-ing, yeah, yeah, yeah.

00:25:58I'm so happy to be back on the barbecue.

00:26:01I'm back in my element.

00:26:02This is my happy place.

00:26:03Perfect.

00:26:05A little bit concerned about potentially the cevapi being a little bit dry.

00:26:10Just flipping the cevapi now.

00:26:12But I've cooked this enough times, I know what it should look like when it comes off the barbecue.

00:26:16Mark, are you happy with that amount either or should I do more?

00:26:20Yeah, that's perfect.

00:26:21Tonight, we want to have a good start with the entrees.

00:26:24Two cevapis per plate.

00:26:26We want to make sure that we have a flavour explosion and set that benchmark for the evening.

00:26:31Cool.

00:26:32We've got the tacos to go.

00:26:34The tortilla, it's not soft.

00:26:36I'm a little bit worried about the tortilla.

00:26:38It's not 100% how we would have liked it to be, but I'm really happy with all the other elements.

00:26:43Do you want to put the meat on?

00:26:44It's good, yeah.

00:26:45The instant restaurants, this is kind of our forte and we really need to remind everyone that we deserve to be here.

00:26:53Okay.

00:26:54Colin.

00:26:55Manu.

00:26:56Alright, let's go.

00:27:07Entrees are served.

00:27:18Thank you so much.

00:27:19Oh!

00:27:20Oh!

00:27:21Oh!

00:27:22Oh!

00:27:23Oh!

00:27:24Double trouble.

00:27:25You're lucky.

00:27:26The taco looks great and it's a two-for-one special, baby.

00:27:32Thanks, mate.

00:27:33Thank you, sir.

00:27:34Cheers.

00:27:35The entree comes out.

00:27:37It looks like a classic Balkan entree.

00:27:40It's a bit ugly, I would say.

00:27:43We're happy?

00:27:44Yeah, we're happy.

00:27:45Both have heaps of love in them, so I hope that shows.

00:27:49I think we started out with an absolute bang with our chevapi and ivar dish.

00:28:01With the soft tacos, they are just a little bit firmer than usual, but overall I'm pretty happy with what we've done.

00:28:06Tonight, we're here to prove that we're not one cook wonders.

00:28:11We know what we can do in the kitchen.

00:28:13We're going to make sure no one's got anything to say after tonight.

00:28:15Daniel and Marco have just served their two entrees to the table.

00:28:28Asian scotch fillet taco with slaw.

00:28:33And chevapi and ivar on pitta.

00:28:37We really want to get through to the semi-finals.

00:28:40Our main focus is getting a high score for every dish with consistency.

00:28:48So hopefully they enjoy our food as much as they did last time.

00:28:51Thank you and we'll call you back soon so you know what we think.

00:28:54Thanks.

00:28:55Say goodbye.

00:28:57Bon appetit.

00:29:10A little bit dry.

00:29:12The shabapi was unfortunately a bit dry.

00:29:15The shabapi was unfortunately a bit dry.

00:29:19for a minute.

00:29:38So Will, Mark and Tan and myself ordered the taco.

00:29:46What do you reckon?

00:29:47What do you reckon?

00:29:48In terms of flavour profile, this is probably my favourite entree so far, although I did

00:29:53have an issue with the taco a little bit, it felt like it was dry and mine kind of broke

00:29:57apart pretty easily.

00:29:59The meat being medium, it was fine and still tender, but it wasn't a taco that I was used

00:30:03to.

00:30:04I expected it to be soft, but if it was a bit dry, I probably expected better execution.

00:30:09We had the shavapi and Ivor on pita.

00:30:12It was a good dish, it wasn't wow, there was flavours definitely in that roasted catsup.

00:30:16It was good, but I felt the meat itself was quite dry, it was just not like a wow dish

00:30:24to me.

00:30:25I'm very pleased with the shavapi, it was still nice and juicy, the Ivor was good and the pita

00:30:32bread was nice and fluffy, I loved it.

00:30:36I didn't think it was that good, like personally.

00:30:39Yeah, this was great, cool.

00:30:43I don't know if she's just sort of overcompensating now.

00:30:50Daniel and Marco for entry, I chose the shavapi and Ivor on pita.

00:31:00The Ivor was delicious, like really strong, I loved the seasoning.

00:31:05But I would add a little bit more vinegar in the Ivor as well, just a little bit more acidity.

00:31:13And then the shavapi, I felt that it was a little bit dry, but lovely flavours.

00:31:21Hearing Manu say the shavapi were a little bit dry, it was a little bit disappointing.

00:31:27This is a dish that's important for my family, so I really wanted to get them perfect.

00:31:33For entree I had Asian scotch fillet taco with slaw.

00:31:37I enjoyed the taco, the taco was nice, it was in between a soft and a hard taco, so we

00:31:42got the best of our worlds.

00:31:44The beef was cooked well, seasoned well.

00:31:48Asian taco, was it Asian?

00:31:51I sort of had the pickle and the beef, and there was nothing really saying to me that

00:31:55it was Asian.

00:31:56I had a taco, but I was expecting a little bit more of the herbs.

00:32:00Yeah.

00:32:01Good start, but I think we need to rev it up a notch.

00:32:05I think you know what you need to do.

00:32:07Yeah.

00:32:08With our entrees, I feel like it's not the start we were hoping for, so with the maize

00:32:13we just need to make sure not to hold back.

00:32:15We want to make it to the next stage of the competition, so they need to be cooked absolutely

00:32:20perfectly.

00:32:21We know what you've done in the past.

00:32:22Yeah.

00:32:23You've pulled rabbits out of huts, so let's go.

00:32:25Cool.

00:32:26Thanks guys.

00:32:27Thanks.

00:32:28Alright, so I think the critiques were fair, but we need to step it up now.

00:32:34We really need to remind everyone we're not one cook wonders.

00:32:37So, we're going to fight to the end.

00:32:39Can we check on the lamb?

00:32:40Yeah.

00:32:41For main one, we're cooking slow roasted lamb shoulder with honey roasted carrots and

00:32:46tzatziki.

00:32:47Our lamb's been in the oven for seven hours, and we've got it to the point where it's absolute

00:32:51perfection.

00:32:52Oh, that's so good.

00:32:54So tender.

00:32:55We've already done the tzatziki.

00:32:57We just need to work on the honey roasted carrots, which added a bit of colour to the dish

00:33:00and pair nicely with the lamb.

00:33:02Lots of honey.

00:33:03They should be sweet.

00:33:04Not too sweet.

00:33:05Not like a dessert, but still nice and sweet.

00:33:07You know me, I'm a one honey man for the rest of my life.

00:33:10Oh, they're so nice.

00:33:12Oh my god, it's so good.

00:33:17With this one, we thought, let's go a little bit basic with the combination.

00:33:22It includes three separate elements that all go together really well, but whenever you're

00:33:27trying to do simple dishes really well, there's not much room for error.

00:33:31It doesn't have to be perfect.

00:33:33Yeah.

00:33:34A hundred percent.

00:33:35Oh my god, it's so good.

00:33:39Everyone's asked me to do a magic trick.

00:33:41Oh, did we?

00:33:43Remember that?

00:33:44I don't think so.

00:33:46So I'll do one for you guys.

00:33:48I'll come up to you guys and show you.

00:33:50Luckily, I brought a deck with me tonight.

00:33:52So I got it prepared in that.

00:33:54Magic Mark is going to do a magic trick finally

00:33:58and I can't wait for him to disappear.

00:34:00I've just got a deck here.

00:34:02So look through, you can see all different numbers and stuff.

00:34:06So, in a second, I want you to just tell me to stop whenever.

00:34:11Stop.

00:34:12You happy there?

00:34:13Cool, so I'm going to show you that.

00:34:14That's yours going in, yeah?

00:34:18It's on top.

00:34:21Wow, Mark is magic-ing.

00:34:22He is!

00:34:25And look, they're all normal.

00:34:27But do you know what?

00:34:28If you just click your fingers and think of some magic,

00:34:30look, they all turn into your card.

00:34:33Can you turn the whole deck into nine?

00:34:36Yes!

00:34:37What do you mean?

00:34:38And then, and then, and then wait.

00:34:41And just lift up your face, Mark.

00:34:46There you go, there you go.

00:34:51I was like, bro, why can't you cook like that?

00:34:55We just discovered that Mark is actually magic.

00:34:59Alright, ladies, what did you order for man course?

00:35:02The slow roasted lamb shoulder with honey, roasted carrots and tzatziki.

00:35:05I'm expecting the lamb to be on the bone, roasted in the oven.

00:35:11I feel like there'll be something else on the plate.

00:35:13I don't know what, but I don't think it'll just be lamb, carrots and tzatziki.

00:35:18I definitely think there'll be more on the plate.

00:35:20Will it be better than your chicken?

00:35:22No.

00:35:23I don't.

00:35:25Daniel and Marco haven't done so well in the entrees.

00:35:28Look, we love Daniel and Marco,

00:35:30but I'm hoping that they continue on doing not so well in the mains

00:35:35so that we can go to semi-finals.

00:35:40Got some snapper today.

00:35:41Nice.

00:35:42I don't even think eight servings of the fish was a possibility tonight.

00:35:46I'm pretty shocked.

00:35:47Same.

00:35:49For main two, we're cooking tamarind and chilli line snapper

00:35:52with Cajun sauce and sweet potato mash.

00:35:54Flesh part of the fish is going to be marinated in the tamarind paste.

00:35:58Into this so far, there's tamarind, there's honey, there's lime.

00:36:02You're going to marinate the flesh side of the fish with that, hey?

00:36:04Yep.

00:36:05Where we have struggled in the past is sometimes going too far outside the box

00:36:10and trying to combine things that maybe don't mesh as well.

00:36:13I'm patting down the fish just to dry out the skin as much as possible

00:36:17because we want nice and crispy skin.

00:36:20I think it shows kind of a level of skill, a level of knowledge of flavours

00:36:23if we're able to pair things that don't usually match.

00:36:26You get that fish perfect, I'll focus on the other stuff.

00:36:29Yeah.

00:36:30We're doing a sweet potato mash tonight as well

00:36:33because I think the sweetness from the tamarind

00:36:36kind of blends nicely with the sweetness from the sweet potato.

00:36:39Just adding some cream now.

00:36:41I don't like there to be bumps in there.

00:36:42I really want a super smooth mash.

00:36:44Every element of the dish needs to be perfect.

00:36:49Excuse me, Mark. Are they crispy?

00:36:50Mmm, not really.

00:36:54The skin's not crisping.

00:36:56The skin is, number one, burning

00:36:58and number two, not actually crisping up at all.

00:37:01I don't know, it must just be still too wet.

00:37:03I'm starting to feel the pressure here.

00:37:05It's not hitting that ultimate level that we're looking for tonight.

00:37:08Number one aim is to get crispy skin.

00:37:10Are you going to burn them all to try to do that?

00:37:12We don't want to burn fish.

00:37:14If we don't get this right, then we're going to be at the bottom after tonight.

00:37:18And with only two teams left to cook, we're at risk of getting eliminated.

00:37:23So it's important that we nail this.

00:37:31At their ultimate instant restaurant, Danielle and Marko are finding the pressure in the kitchen a little too hot to handle.

00:37:38Crispy?

00:37:39Mmm, not really.

00:37:42The skin's not crisping.

00:37:44The skin is, number one, burning and number two, not actually crisping up at all.

00:37:49I don't know, it must just be still too wet.

00:37:51So I'm starting to feel the pressure here.

00:37:53Even though I've been patting it down dry, it's still wet.

00:37:55Well, just don't focus.

00:37:56If we can't get crispy skin, I don't want to burn it trying to get some crisps and we don't get crispy skin.

00:38:01The fillets, we don't have any left to play with.

00:38:04The rest of them have to be served, so we have to get them perfect.

00:38:07Try these with the flour.

00:38:09We want it to be crispy, so what we want to do is add flour to it, which is going to help dry it out.

00:38:15Maybe just turn the heat down a tiny bit.

00:38:18Even though we didn't include it on the menu title, I want to make sure that that skin is crispy when we serve it,

00:38:24to have that little bit of extra flair, so it's hitting that ultimate level that we're looking for tonight.

00:38:30Just don't let it burn anymore.

00:38:37Daniel and Marco are the last couple left.

00:38:41So couples usually work quite well together.

00:38:44Do we think all the teams around the table have each other's back, know what each other's going to do, as well as a couple?

00:38:51To be honest, I think myself and Tan do.

00:38:54We've never had arguments. We flow very well together.

00:38:58I think you two obviously butt heads.

00:39:01I mean, we just yell at each other, but not like you've done anything wrong.

00:39:04We just yell at each other and say, do this, don't do this, do this, don't do that.

00:39:08There's nothing better than being as honest as we are together in the kitchen.

00:39:11If you want to say, you're really pissing me off right now, just get out of my way, you can.

00:39:20Sounds like us.

00:39:21Yeah.

00:39:22We can cook for each other, but we can't cook at the same time in the same kitchen.

00:39:27No.

00:39:28We've had that problem.

00:39:29Yes.

00:39:30I'm very like this.

00:39:31He's very like that.

00:39:33I can't look at him cook.

00:39:35Like, why are you doing it that way?

00:39:37Just use a pair of tongs.

00:39:40Yeah.

00:39:41What's amazing between Kay and I is we are so different in our style, but it doesn't matter

00:39:45what happens on the table.

00:39:47Both dishes are delicious as well.

00:39:49Yeah.

00:39:50Yeah.

00:39:51All right.

00:39:52Main course.

00:39:53We've ordered the tamarind and chillin snapper and cajun sauce.

00:39:56I'm hoping that it's going to be pan fried.

00:39:59It's a little bit harder to do.

00:40:01Easier to fail.

00:40:03I really hope that's what happens, but I'm not going to say that to the table.

00:40:09I'm hoping they just give me the whole fish bone in, grilled, and just let me have my

00:40:15way with it.

00:40:16Yeah.

00:40:17Love eating snapper.

00:40:18It's something that I've grew up eating.

00:40:20Yeah.

00:40:21But I want to see how they infuse two different types of flavours, being the tamarind and cajun,

00:40:25and how that turns out.

00:40:26Yum.

00:40:27Fish is cooked good.

00:40:31It's just that the skin's not crispy, but the fish flavours really good.

00:40:36Let's just get them out.

00:40:38Plating for our mains.

00:40:39I feel like the pressure is just on.

00:40:42Do you think we take the skin off this marker?

00:40:44It's burnt.

00:40:45Like, it's burnt.

00:40:46Just get the burnt bits off it.

00:40:47There's still some nice skin.

00:40:49Okay.

00:40:50With the fish, it doesn't have crispy skin, but it's got so much flavour in it.

00:40:54I hope that this can carry it through.

00:40:56Don't forget about the sauce.

00:40:58So the cajun sauce is done.

00:41:00There's just so much going on.

00:41:02Ultimate Instant Restaurants is way harder than I thought it would be.

00:41:05Should we take the lamb out, Marco?

00:41:07Yep.

00:41:08Alright.

00:41:09For our entrees, I feel like we're kind of sitting slightly above average, but we know

00:41:14the lamb is amazing.

00:41:15It's so melt in your mouth.

00:41:17Put the rest of that lamb in there.

00:41:18These are good bits.

00:41:19Both of our mains, all of the flavours pair perfectly together.

00:41:23Hopefully tonight the judges can really appreciate that, because we really need to get a high score.

00:41:28Alright.

00:41:29Colin.

00:41:30Colin, Manu.

00:41:31Yep, let's do it.

00:41:32Yep, perfect.

00:41:33Let's go.

00:41:34Here you go ladles.

00:41:35Thank you so much.

00:41:37The lamb shoulder looks good.

00:41:39The lamb shoulder looks good, but it's quite a simple dish.

00:42:09You have this much lamb, this much tzatziki, two little strips of carrot.

00:42:14But it is always about how it tastes.

00:42:16It does smell good.

00:42:21Thanks mate.

00:42:26Looking at my piece of snapper, the skin was kind of half off, which is kind of disappointing

00:42:32because I was expecting a nice crispy skin on the snapper.

00:42:34We had a good start with the entrees, but with the two mains, this is where we need to

00:42:58be great.

00:42:59With the lamb, we know it tastes amazing.

00:43:05With the fish, the tamarind and chili is such a punchy flavour, but a little disappointed

00:43:10the skin didn't kind of get to how we wanted it to get.

00:43:13I hope that the flavours in this can carry it through.

00:43:15I'm feeling the pressure now.

00:43:31Danielle and Marco have just served their two mains, lamb shoulder and chili snapper with

00:43:37Cajun sauce.

00:43:38With the lamb, we know it tastes amazing.

00:43:44But the fish doesn't have crispy skin and some people might think it's a little bit of an

00:43:49unusual dish, but I hope that the flavours in this can carry it through.

00:43:56Thank you very much.

00:43:57Thanks, guys.

00:43:58Thanks, guys.

00:43:59Bon appétit.

00:44:03Ok.

00:44:04Your skin is beautiful.

00:44:07The skin?

00:44:08Uh-huh.

00:44:09It's just no crispy, though.

00:44:10No, but we have enough flavour.

00:44:13It's a coconut man, that's sweet potato.

00:44:18With the sweet potato mash, it's not really what I was expecting from the guys, especially

00:44:25after their last instrument restaurant.

00:44:31I think I should take it to something.

00:44:33There's something else to mop it all up with.

00:44:35The lamb shoulder, it has good flavours.

00:44:37I'm just missing something,

00:44:39like I'm just getting meat and sauce.

00:44:42La La Lail.

00:44:43Yes?

00:44:44Your thoughts on this main course.

00:44:46The meat was cooked well, I do like the flavour of it.

00:44:48It is very salty, but I don't mind it

00:44:51when you mix it all together

00:44:52because it sort of mellows it out.

00:44:53It was good, full of flavour,

00:44:55but I think Danielle and Marco

00:44:56definitely should have saved some of those pitas

00:44:58from the shavapi and put it on this main

00:45:00because it needs something to mop up

00:45:02all those juices from the meat.

00:45:05Main for us, we got the tamarind snapper.

00:45:08I think it was a good dish, wasn't a great dish.

00:45:11Cajun sauce had flavour but expected a little bit more

00:45:15and no flavour on the sweet potato at all, I think.

00:45:19A bit watery.

00:45:20But also, I was expecting a nice crispy skin on the snapper,

00:45:23so I was a little bit disappointed.

00:45:25Do you think Cajun and Asian goes well together?

00:45:29I would have been happy just with the Cajun sauce

00:45:31and the snapper itself.

00:45:32It doesn't need tamarind and chilli.

00:45:34Look, the tamarind and chilli, it wasn't bad,

00:45:37but if you've got a Cajun sauce with it,

00:45:39done, that's it, keep it simple.

00:45:41My snapper is beautiful, it's nice and flaky.

00:45:44I think they did such a good job.

00:45:47Even the skin was really nice.

00:45:48It wasn't crispy but it still had a lot of flavour in it.

00:45:51Here we go.

00:45:53Oh, they really like it.

00:45:54Oh, like, this is 100% just acting like that

00:45:58to try and get people on their side

00:46:00before their cook happens.

00:46:01Yeah.

00:46:02It has a beautiful flavour.

00:46:11Daniel and Marco, for main course,

00:46:13I chose the tamarind chilli lime snapper

00:46:17with Cajun sauce and sweet potato mash.

00:46:21Reading the menu, I was really confused

00:46:23with the Asian and the Cajun.

00:46:25In my head, I said to myself,

00:46:27it shouldn't be working.

00:46:29But it seems to be working.

00:46:31The Cajun sauce, it had that nice spice

00:46:34that really worked well with the fish itself.

00:46:37I really loved the tamarind marinade.

00:46:40The fish was cooked very, very well.

00:46:43The skin was a little bit...

00:46:45trying to run away from the plate,

00:46:47but it had a beautiful char on it,

00:46:49which was delicious.

00:46:50The mash, it was kind of very watery

00:46:53and not very well seasoned.

00:46:55Good stuff.

00:46:56And I'm pretty surprised

00:46:58with the combination of flavour.

00:47:00We wanted to take a risk with this dish.

00:47:03You didn't think Cajun and Asian

00:47:04were going to go together, but they do.

00:47:07I'm super happy with that.

00:47:09Daniel and Marco, for main course,

00:47:10I had the slow roast lamb shoulder

00:47:13with honey carrots and tzatziki.

00:47:15And the lamb shoulder, beautiful rice.

00:47:18You know, you can just cut it with the spoon.

00:47:20The honey glazed carrots.

00:47:23A little bit overcooked.

00:47:26I think we needed another element of crunch.

00:47:29But look, I really enjoyed it.

00:47:31Everything works really well together.

00:47:33But we just need to elevate.

00:47:35We need to go to 11.

00:47:36Yeah.

00:47:37Thanks, guys.

00:47:38Thanks.

00:47:39Cheers.

00:47:40Feeling the nerves after the last few courses.

00:47:42It's so on par right now.

00:47:44We did really well for entrees.

00:47:45They didn't, but they've done better for mains.

00:47:47So it's going to all come down to that dessert.

00:47:52Woo!

00:47:53Alright.

00:47:54At this point, with the critiques we've received,

00:47:56I'm feeling good.

00:47:57So I feel like with these desserts,

00:47:59we really need to keep pushing, keep going hard.

00:48:02So it's up to us to have a really good dessert now,

00:48:05and maybe that'll get us to the top.

00:48:06Fingers and toes crossed.

00:48:08That's it.

00:48:09The most important thing is we get to the semi-final,

00:48:11so we need a 10 out of 10 dessert here.

00:48:14So we've got the egg tart.

00:48:15For dessert two, we're serving Hong Kong egg tart.

00:48:18My mum was actually born in Hong Kong,

00:48:20so that is kind of where I got the idea from.

00:48:24We've already done a short crust pastry for it.

00:48:27The pastry's not too thick.

00:48:29It's just a good size.

00:48:30So the tart is going to have a custard filling.

00:48:33We love the Hong Kong egg tart

00:48:35because it's just such a delicious little dessert to have.

00:48:38Okay, I'm going to put them in now.

00:48:40Traditionally, a Hong Kong egg tart,

00:48:42it's just served by itself.

00:48:43You don't mix it with anything else.

00:48:45You don't add, like, ice cream.

00:48:47So I'm a little bit worried about

00:48:49how we're going to plate this and elevate it.

00:48:51It's the ultimate instant restaurant.

00:48:53I get scared.

00:48:54Is this just not enough?

00:48:55Like, is this too simple?

00:48:57Will, what did you choose for dessert?

00:49:06The Hong Kong egg tart.

00:49:07And I think you're the only one.

00:49:09Well, that's a shame.

00:49:10Just you and I.

00:49:11I've actually never had these before,

00:49:13but apparently they're very common.

00:49:14So excuse my ignorance.

00:49:17So usually a flecky pastry shell

00:49:21with a custard egg tart.

00:49:24Okay, cool.

00:49:25Well, that rings a bell for me.

00:49:27I probably would like some form of cream

00:49:29or ice cream with the tart.

00:49:31The only thing I can relate it to

00:49:32is probably, like, a custard tart.

00:49:35But this is the ultimate instant restaurant.

00:49:37It needs to be elevated.

00:49:42Yay! Okay, tarts are looking good.

00:49:45Taking the Hong Kong egg tart out of the oven,

00:49:47pretty happy with how they look.

00:49:48The custard's set nicely.

00:49:50The pastry looks nice and crispy on the outside,

00:49:53but I feel like if we don't elevate this Hong Kong egg tart,

00:49:57then it's gonna be looked at as, like, a really simple dish.

00:50:01Just to elevate them a little bit,

00:50:03we're gonna do, like, a sesame brittle with these.

00:50:05Yeah.

00:50:06So I've just poured in the sesame seeds into the syrup.

00:50:11I think sesame goes well with egg tart.

00:50:13They're both very kind of Chinese flavours,

00:50:15so I think this can pair well without it overcomplicating it

00:50:19or kind of, like, changing the integrity of the egg tart.

00:50:22And I'm just gonna pour this now onto here.

00:50:25With the sesame brittle, when it's set,

00:50:27you should be able to snap it in half.

00:50:28It's kind of like a shard.

00:50:30Let's put half of it in the freezer

00:50:32and then we'll just see what happens.

00:50:34We've really left this to the last minute.

00:50:36We need the caramel to cool so that it solidifies,

00:50:39so that it does turn into a brittle.

00:50:41You think it adds to it, Marco?

00:50:43It goes really well to go.

00:50:44These desserts, if we can nail both of them,

00:50:46we should be going straight into the semi-final.

00:50:49Coming up...

00:50:50Do you want to get them out of the fridge, Marco?

00:50:52Yeah. I feel like I shouldn't be trusted.

00:50:54Could one simple decision spell the N for Danielle and Marco?

00:50:59What's worse to you if they say you should have added something

00:51:02or they say it was a bit gooey?

00:51:04Oh, I don't know, Marco.

00:51:05Will their dream of being safe and into the semi-final

00:51:08come crashing down?

00:51:10What on earth is this?

00:51:20Danielle and Marco are in dessert overdrive,

00:51:23hoping their coconut and lime panna cotta with cookie crumble

00:51:26will take them to the top.

00:51:28Do you want to get them out of the fridge, Marco?

00:51:30Yeah.

00:51:31I feel like I shouldn't be trusted to put this...

00:51:33Panna cotta are already set.

00:51:36Pretty happy with how they look.

00:51:37Perfect.

00:51:38Got that nice kind of like wobble to it when you touch it.

00:51:40We've got to make sure that we have a really, really strong dessert.

00:51:43It's the ultimate instant restaurant.

00:51:44Everyone should be levelling up their game at this point.

00:51:47We should be doing more than what we've ever done before.

00:51:49Alright, let's make this panna cotta the best panna cotta ever.

00:51:52So we're serving with some passion fruit syrup as well as some cookie crumble

00:51:56and toasted coconut flakes on top.

00:51:58The cookie crumble's done.

00:51:59We're like kind of juggling the fine line between basic and complicated at the moment.

00:52:04The panna cotta I think is just a well composed dish, just super happy with that.

00:52:09I can taste the coconut, I can taste the lime, I can taste the panna cotta, taste the crumble.

00:52:14It's good.

00:52:15After two courses, where do you think Dan and Marco stand?

00:52:22Above or below Loll and Lill?

00:52:25Unfortunately with your girls' mains, I think the fish isn't too bad, so I think they might be slightly ahead.

00:52:32It's pretty even right now, but like your dessert, I've already said it a million times, was like, for me, such a highlight.

00:52:39So, depends on the dessert.

00:52:41Our desserts were some of the best we've delivered yet, but we know Dan and Marco are very strong when they're cooking at home.

00:52:48So, I'm really worried about that.

00:52:50Bailey, what did you order?

00:52:52The coconut and lime panna cotta with cookie crumble.

00:52:55What's a perfect panna cotta, Maria?

00:52:57A good panna cotta is the one that jiggles a little bit, but not too much.

00:53:02This is the ultimate instant restaurant, and it sounds a bit simple to me, to be honest.

00:53:06I mean, a panna cotta is a panna cotta.

00:53:08There's not a whole lot of work that goes into it, so I'm expecting them to elevate it some way.

00:53:13Otherwise, jiggle yourself out the door, because it's definitely not enough.

00:53:18I agree.

00:53:20I'm going to pour this syrup on the panna cotta.

00:53:28We've gotten to the end of the night.

00:53:29Our main focus was figuring out how we can elevate these desserts to stay in the competition.

00:53:34That looks good.

00:53:35I'm proud of the panna cotta, but with the Hong Kong egg top, we really need to level it up.

00:53:41Alright, we're adding the brittle.

00:53:43Do you want to maybe have a quick look at it, just so it doesn't get too hard?

00:53:46Yeah.

00:53:47We've made some sesame brittle to kind of elevate it, because by itself it is quite a basic little dish.

00:53:54The brittle is just not, like, hardening.

00:53:57I should have made it earlier.

00:53:59It's, like, gooey.

00:54:01Yeah, it wasn't what I was going for.

00:54:03But then I feel like if we don't add it, I don't think it's going to be enough.

00:54:07What's worse to you?

00:54:08If you go out there, you serve just the egg tart, and they say you should have added something,

00:54:12and you're kicking yourself because you didn't, or you have the brittle and they say it was a bit gooey.

00:54:17Oh, I don't know, Marco.

00:54:19The brittle's not even set yet.

00:54:20Like, I'm not sure how much longer this could take.

00:54:22I feel like we just need to make a decision about what we're going to do and just go with it.

00:54:26No, it's gooey.

00:54:27We're not adding it.

00:54:28I know this is a huge risk, but let's just go with the egg tart, do simple.

00:54:33Alright, pop them on now.

00:54:35We're banking on this now.

00:54:37Alright, so just add the biggings and we're done.

00:54:40I am really happy with the patta cotta, but feeling very meh about the Hong Kong egg tart.

00:54:48Hopefully it's enough.

00:54:49So, Manu and Colin.

00:54:51Yep, let's do it.

00:54:52Perfect, let's go.

00:55:05Dessert is served.

00:55:10I was really shocked looking at this tiny little tart.

00:55:27Where's the rest?

00:55:28Where's the rest?

00:55:29Like, are they going to come back and bring some more with it?

00:55:32There we go.

00:55:34I have never seen a dessert so small.

00:55:38It is the size of a 20 cent coin.

00:55:41I am shocked.

00:55:45I keep looking at that egg tart thinking there is nothing else accompanying it.

00:55:49Like, it is like something you have with a cup of tea.

00:55:52It is not the Danielle and Marco we know.

00:55:55Here you go, girls.

00:55:57We're glad we got the panna cotta because at least this looks good.

00:56:01Thanks, honey.

00:56:03Thank you, sir.

00:56:04Oh, hello.

00:56:05Thanks, man.

00:56:08So, to the Hong Kong egg tart, I just feel like we're together and thank you very much.

00:56:13With the Hong Kong egg tart, I just feel so disappointed.

00:56:38I know that it's not, like, levelled up enough to be an ultimate instant restaurant dessert.

00:56:45I'm super embarrassed about the fact that we served it.

00:56:48Not feeling amazing, but I just hope we're not going to be at the bottom after tonight.

00:57:00In Perth, Daniel and Marco have just served their desserts.

00:57:04Coconut and lime panna cotta with cookie crumble.

00:57:07And a Hong Kong egg tart.

00:57:14Ultimate instant restaurant is way harder than I thought it would be.

00:57:18I don't think I've ever had to cook six dishes before, so it was super challenging.

00:57:25With the Hong Kong egg tart, I'm super embarrassed about the fact that we served it.

00:57:30I'm not feeling amazing, but I just hope we're not going to be at the bottom after tonight.

00:57:37Thank you. We'll call you back and give you your final critiques.

00:57:39Let's go.

00:57:40Let's try.

00:57:41Let's try.

00:57:42Bon appetit.

00:57:43You can definitely taste the lime.

00:57:47Mm-hmm.

00:57:48Yeah.

00:57:49Yeah.

00:57:50It's good.

00:57:51It was a soft and silky panna cotta.

00:57:52Really delicious.

00:57:53What's this serum?

00:57:54I think it's like a lime sugar syrup.

00:57:55I think it's a lime sugar syrup.

00:57:56I think it's a lime sugar syrup.

00:57:58I think.

00:57:59Mm-hmm.

00:58:00It's good.

00:58:01It was a soft and silky panna cotta.

00:58:05It's very delicious.

00:58:09I think it's a lime sugar syrup.

00:58:20I think it's a lime sugar syrup.

00:58:24What on earth is this?

00:58:27If this is what a Hong Kong egg tart is, what a shame.

00:58:32The panna cotta itself, it was quite nice.

00:58:35It's got a good wobble to it.

00:58:37And I did like the syrup,

00:58:38but I just wish it had a little bit more lime in it.

00:58:41Panna cotta with cookie crumble.

00:58:42I was thinking it'd be weird,

00:58:44but all those flavours taste fantastic together.

00:58:47Daniel and Marco, it definitely ended on a high

00:58:49and was a step up from the mains.

00:58:51Overall, I was really happy with it.

00:58:53Will, Hong Kong egg tart.

00:58:57This was probably a bit of a letdown, this dessert.

00:59:01It was pretty bland.

00:59:03Like, I feel like the pastry's underdone.

00:59:06The curd wasn't very sweet.

00:59:08Even the size of it.

00:59:10Like, this is the ultimate in the restaurants,

00:59:11and we dish this up.

00:59:12It's just disappointing, yeah.

00:59:14I do feel bad with them.

00:59:15Thank God everyone ordered the panna cotta.

00:59:17Like, had the whole table ordered the Hong Kong egg tart,

00:59:20they might not make the semifinals.

00:59:22After finishing all six dishes,

00:59:28the guest teams have decided on their scores,

00:59:32and it's time for Daniel and Marco to receive their final critiques.

00:59:36Tonight, we want to prove that we can stay at that benchmark

00:59:40that we set in our first instant restaurant.

00:59:42And we need to beat Lowen Liu's score of 68

00:59:45in order for us to make it through to semifinals.

00:59:48Daniel and Marco, thanks for having us back at Feastival.

00:59:54As you know, it's open critiquing and open scoring.

01:00:00Mark and Tan, what do you think?

01:00:02To Vondre, we got the Asian Scotch Fillet Taco with slaw.

01:00:06I really enjoyed the flavours.

01:00:07My only issue with that dish was the taco, I think.

01:00:11It was a little bit dry, and it just kind of broke apart.

01:00:13Main for us, in terms of flavour, it was okay.

01:00:16Probably expected a bit more from you guys.

01:00:18Yeah.

01:00:18Dessert, definitely ended on a high.

01:00:21So, overall, we're giving you a seven.

01:00:23Cheers, boys.

01:00:24Thanks, guys.

01:00:25Starting off with seven, it's pretty good.

01:00:28Happy with that from the boys.

01:00:31We had for entree the shavapi.

01:00:34Unfortunately, the sausage was just a tiny bit dry.

01:00:37For Main, overall flavours were there.

01:00:40And dessert just was missing something for us.

01:00:43So, tonight, we're scoring you a six.

01:00:45Thanks, guys.

01:00:46Cheers.

01:00:48Maria and Bailey.

01:00:50We started with the shavapi with Ava and Peter.

01:00:53I really, really like that.

01:00:55For Main, we really enjoyed that, too.

01:00:58The fish was cooked very nicely.

01:01:01And for dessert, Bailey.

01:01:02We really liked this.

01:01:04The flavours were great.

01:01:05Overall, we score you guys a seven.

01:01:07Thanks.

01:01:08Thanks.

01:01:09Wow.

01:01:09That's interesting.

01:01:11It's after Marie and Bailey have been called out.

01:01:14Now they're critiquing super nice and then giving high scores.

01:01:18Coincidence?

01:01:19I think not.

01:01:21I guess, overall, entree started good.

01:01:23The main was a little bit better,

01:01:25but then the dessert sort of let you guys down.

01:01:27So, for that reason, I've scored you a five.

01:01:31No, thanks, well.

01:01:31Cheers.

01:01:33Hard hearing that from Will.

01:01:35Will is a very honest and fair person.

01:01:38Hearing these critiques,

01:01:39it makes me a little bit worried about what the judges have to say.

01:01:42So, Danielle and Marco,

01:01:44that means the guest teams have given you a combined score of 25 out of 40.

01:01:49Our team score is currently the lowest out of Justin and Will and Lohan Lil's.

01:01:55So, not off to a great start.

01:01:57Hopefully, we can get ourselves out of the fire with the judges' score tonight.

01:02:01Danielle and Marco's Ultimate Instant Restaurant has just received a combined guest team score of 25.

01:02:14Our team score is currently the lowest out of Justin and Lohan Lil.

01:02:20We need to score higher than 68 to ensure that we're going to be going to the semi-finals.

01:02:27And now it's our turn.

01:02:28We'll be scoring each dish out of 10.

01:02:31For entree, I had the Asian Scotch Fillet Taco with Slaw.

01:02:36The taco was sort of an in-between a hard and a soft taco, which I didn't mind.

01:02:41The beef was cooked well.

01:02:43I think we could have really lifted this dish with some Asian greens.

01:02:46We would have elevated this dish to another level.

01:02:49For your entree tonight, I score you a six.

01:02:55Wish it got a little bit higher,

01:02:56but I think based off his critiques he's given, it aligns with a six.

01:03:01Danielle and Marco, four entree.

01:03:03I chose the cevapi with Aiva on pita bread.

01:03:06I saw the cevapi itself was a little dry.

01:03:10I think not enough beef or lamb fat in there to make it nice and juicy.

01:03:14The Aiva, nearly perfect, a little touch of vinegar,

01:03:18drizzled with olive oil on top.

01:03:20That would have been beautiful.

01:03:21And pita was done well.

01:03:24So the score I'm giving you for your entree is a seven.

01:03:30Lil and I did really well in our entrees.

01:03:31We got a 10 and an eight, but we got a two for our mates.

01:03:35They let us down so much.

01:03:37Yeah.

01:03:37So we're not feeling very confident.

01:03:40Danielle and Marco, I had the slow roast lamb shoulder

01:03:43with honey glazed carrots and tzatziki.

01:03:46The lamb shoulder was beautiful, falling off the bone.

01:03:49I actually loved the addition of the onions and the garlic in there.

01:03:53I thought that rounded out the lamb.

01:03:55The tzatziki was nice.

01:03:56The carrots were a little bit overcooked and I was also expecting another texture.

01:04:02But I really enjoyed it.

01:04:05So for your main course tonight, I score you a seven.

01:04:11For my main course, I chose the tamarind and chili lime snapper

01:04:15with Cajun sauce and sweet potato mash.

01:04:19I thought the fish was cooked perfectly.

01:04:23The skin had a beautiful chard on it, which was delicious.

01:04:26The Cajun sauce, as I said, I didn't think it was going to work,

01:04:28but it had that nice spice that worked well with the fish itself.

01:04:32The only laid down on that dish was the sweet potato mash.

01:04:36So the score I'm giving you for your main course is a seven.

01:04:44Based on our scores, Daniel and Marco are ahead.

01:04:49But our desserts were really good, so we have that right for us.

01:04:52We do, we do.

01:04:53For dessert, I had the coconut and lime panna cotta with cookie crumble.

01:04:59I thought it was very mild in the sugar, which I really like in a dessert.

01:05:04I do not like it overly sweet.

01:05:05I like the use of the lime zest.

01:05:07It sort of penetrates the panna cotta.

01:05:11Another element, maybe a sorbet or something on that,

01:05:14I think would have elevated this dish.

01:05:16And I score you a seven.

01:05:22It's so on par right now, but our desserts were ten and seven.

01:05:26So it's going to all come down to that egg tart.

01:05:32For dessert, the Hong Kong egg tart.

01:05:35Flavors, beautiful.

01:05:39It's exactly what a egg tart is supposed to taste like.

01:05:45But the tart base was undercooked.

01:05:50And I don't even know what else to talk to you about, because there was nothing else to talk about.

01:06:01That was just not enough.

01:06:03We expect a lot more from everyone in this competition at this stage.

01:06:09Yeah.

01:06:11The Hong Kong giving you a free dessert is a three.

01:06:16Yeah, I think his critique was very fair.

01:06:20I just feel so disappointed.

01:06:22We already know we're going to be at the bottom.

01:06:25Danielle and Marco, that gives you a grand total score of...

01:06:29...62.

01:06:32Sadly, it means you're on the bottom.

01:06:34Yeah, super disappointed in ourselves.

01:06:3662 out of 100.

01:06:37We're at the bottom.

01:06:38We're at risk of getting eliminated.

01:06:40So, a little bit disheartening, because I definitely feel like we have more to prove, because I know if we get that next chance, if we can go back into HQ, we can sort our stuff out, I think we can go all the way.

01:06:52Danielle and Marco are currently in last place, and at risk of elimination, with a score of 62 out of 100.

01:07:04There are two more Ultimate Instant Restaurants to go.

01:07:08That means lol and lil, you have made it true to the semi-final.

01:07:13Thank you, my girls.

01:07:14I am actually truly shocked that Danielle and Marco have scored lower than us, because of how they started the competition.

01:07:23I thought, oh, how are we going to beat these guys?

01:07:27And we just did it.

01:07:27We did it.

01:07:28I have goosebumps, we did it.

01:07:31All right, Maria and Bailey, you're next.

01:07:36We're ready.

01:07:37We're ready.

01:07:37We wish you the best.

01:07:40The final team to cook is us and Mark and Tan.

01:07:44We want to win this competition.

01:07:46But at this stage, I just want to beat Mark and Tan and get them eliminated.

01:07:50Fine.

01:07:50Done.

01:07:51Well done.

01:07:52Fine.

01:07:52I think for Maria and Bailey's Instant Restaurant, karma's definitely on the menu.

01:07:56Everything they've done, the victim card, the blaming, deflection.

01:08:00Yeah.

01:08:01I mean, it's going to be a showdown for the ages.

01:08:03Nice.

01:08:04And I hope everyone gives them a zero.

01:08:06It's going to be a showdown for the ages.

01:08:08Thanks, guys.

01:08:10Thanks.

01:08:11Thanks, guys.

01:08:12A storm is brewing in Adelaide as Maria and Bailey hatch a plan to silence

01:08:23Mark once and for all. You know when Mark goes on a little bit of a tangent

01:08:27sometimes push the button and when Mark decides he won't take no for an answer

01:08:36Do you reckon I should go check out how they're cooking the meats? Is it a good idea Mark should go up there?

01:08:41But do we want to see it? Yes. He'll cause chaos in the kitchen. How are you going guys?

01:08:49Hi Mark. What is Mark doing here? And everything else going good? We're pretty good but you're distracting us a little bit

01:08:58Really appreciate you. Goodbye. See you. Guys is that the smoke alarm?

01:09:03Oh my god. What the hell? Mark did this Maria.

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