My Kitchen Rules Season 15 Episode 20

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My Kitchen Rules Season 15 Episode 20  #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...

00:00:02Hello! Welcome to Peaceable.

00:00:04Welcome to Peaceable!

00:00:06Happy couple Danielle and Marco

00:00:08weren't feeling the love in the kitchen.

00:00:10Like, it's bad.

00:00:12I'm scrambling at the moment.

00:00:14Or at the table.

00:00:16That was just not enough.

00:00:18And they were left heartbroken with 62 points.

00:00:20Danielle and Marco,

00:00:22it means you're on the bottom.

00:00:24Meanwhile, there was no

00:00:26love lost between Maria and Mark.

00:00:28Our score always matches

00:00:30what we say on the table.

00:00:32Don't lie.

00:00:34I'm going.

00:00:36You really want to let Mark

00:00:38run you out of this competition?

00:00:40Really?

00:00:42Tonight,

00:00:44a storm is brewing

00:00:46in Adelaide.

00:00:48It's so windy!

00:00:50As Maria and Bailey hatch a plan...

00:00:52We have a little surprise.

00:00:54...to silence Mark

00:00:56once and for all.

00:00:58When Mark goes on a little bit of a tangent

00:01:00sometimes, push the button and...

00:01:02No!

00:01:04When Mark

00:01:06decides he won't take no for an answer...

00:01:08Do you reckon I should go check out

00:01:10how they're cooking the meats?

00:01:12Is it a good idea Mark should go up there?

00:01:14No!

00:01:15But do we want to see it?

00:01:16Yes!

00:01:18He'll cause chaos in the kitchen.

00:01:20How are you going, guys?

00:01:22Hi, Mark!

00:01:24What is Mark doing here?

00:01:26And everything else going good?

00:01:28We're pretty good, but you're distracting us a little bit.

00:01:30Really appreciate you.

00:01:32Goodbye!

00:01:33See you!

00:01:34Guys, is that the smoke alarm?

00:01:36Oh my God!

00:01:38What the hell?

00:01:39Mark did this, Maria!

00:01:40We're back in South Australia for our next ultimate instant restaurant in Adelaide.

00:01:56where boss friends, Maria and Bailey, are bracing for a potential storm.

00:02:04Bailey!

00:02:05Maria.

00:02:06Medusa.

00:02:07Number three.

00:02:08This is our last opportunity to show everybody that we really do have what it takes to win My Kitchen Rules.

00:02:14We have had a lot of people doubt us in the competition and we need to do everything we can to make sure we prove them all wrong.

00:02:21Mark isn't getting any olive ranches from us tonight.

00:02:24We really want to stick it to Mark.

00:02:27He gives us so much crap at the table, so I really want to shut him up.

00:02:32I definitely think that our food is going to be the thing that finally shuts Mark up after this whole time.

00:02:38Absolutely.

00:02:39No!

00:02:40Oh, what's here?

00:02:41What is that?

00:02:42No!

00:02:43This is going to be in the middle of the table to save everybody tonight.

00:02:48No!

00:02:49This button is to be used if Mark keeps talking and you need to shut him up.

00:02:54Just hit the button and it will do the work for you.

00:02:56Everyone's going to love us for that.

00:02:58We definitely deserve some extra points for that.

00:03:00I think not having Maria and Bailey at the table tonight will just be a nice night, less drama and some mediocre food.

00:03:08No, no, no, no, no, no, no.

00:03:09Wow, how effective is that?

00:03:11Very.

00:03:17With their ultimate instant restaurant now set up, Maria and Bailey have just under four hours to shop for and prep six dishes before their guests arrive.

00:03:28I want to be at the top of the leaderboard this time.

00:03:31Justin and Will are sitting at the top at a 75.

00:03:35So I'm happy with anything over a 76.

00:03:37We just need to beat them so they know that there's competition.

00:03:41That's all.

00:03:42Maria and Bailey can definitely cook.

00:03:44However, I think tonight they want to prove a point and really want to knock this out of the park.

00:03:50They've talked a big game.

00:03:51The way they score, the way they critique.

00:03:53So they better bring it.

00:03:55The whole table has been turning on us recently since they found out that we strategically scored.

00:04:02This is a competition.

00:04:03You've got to use everything that you have.

00:04:05We are in the top five.

00:04:07One team is going to be eliminated at the end of this round and to get into the semifinals would be incredible.

00:04:12So tonight we're going to do that by delivering amazing Mediterranean inspired menu.

00:04:18Yassou!

00:04:20Yassou!

00:04:21We'd love some octopus.

00:04:22Octopus?

00:04:23Yeah, that's good.

00:04:24Oh, yum.

00:04:25For the entree one, we're making octopus with fava and spicy salsa verde.

00:04:30What I like about this entree, we have a traditional Greek recipe, but we're also adding a little bit of spaziness in there with the salsa verde.

00:04:40We all know about octopus.

00:04:41It's got to be soft and tender, not soft and mushy.

00:04:44Obviously, it's not our first octopus.

00:04:46Mark and Tan, they had a great dish.

00:04:49And I'm sure Mark will tell Maria how to do it.

00:04:53What else would you like?

00:04:54Can we please have some lovely king prawns?

00:04:58Yes.

00:04:59Oh, Bailey, they look cute.

00:05:00They look delicious.

00:05:01Amazing.

00:05:02For our entree two, we have a feta gnocchi with prawns, bisque, pepper cream and Uso gel.

00:05:09I'm hoping the gnocchi to be fluffy like a pillow, salty with bits of feta inside.

00:05:16What concerns me about this entree is this is for me too many things on one plate.

00:05:22All right, Maria, we've got a lot to do.

00:05:25Let's get into it.

00:05:27Okay, where should we start?

00:05:29Maria and Bailey absolutely need to nail this restaurant tonight.

00:05:33Definitely have targets on their back.

00:05:35So everything they put on that plate needs to be amazing because they have so much to prove.

00:05:40So shall we get some eggs?

00:05:41Yes, let's get some eggies.

00:05:42Cool.

00:05:43Should we get, say, three dozen?

00:05:44Yes.

00:05:45For our first dessert, we are making a pavlova with Earl Grey ganache and raspberry and pink peppercorn coolie.

00:05:52That sounds interesting to me.

00:05:54I love the Earl Grey ganache.

00:05:57But saying that, it's this mixture of flavours and I hope they haven't shot themselves in the foot.

00:06:03Let's get some pistachios.

00:06:04We need this for our second dessert.

00:06:06For our dessert too, we're making a warm pistachio cookie with pistachio praline, caramelised pistachios and vanilla bean ice cream.

00:06:16So Maria's cookie empire, we've heard a lot about it. We've heard how good she is. Now she's got to put it on the plate.

00:06:23Do you guys have a rewards card?

00:06:25Yes, I do. Thank you.

00:06:27Hopefully it's gooey in the middle, crisp on the outside, caramelised pistachios. I would pay for this.

00:06:33With their shopping complete, Maria and Bailey have just a little over three hours to prep their six dishes before the guest teams arrive.

00:06:48Okay.

00:06:49Apron's on?

00:06:50Apron's on.

00:06:51Are you ready?

00:06:52How are you looking? Good.

00:06:53Ready?

00:06:54Let's do it.

00:06:55Given that this is our third time cooking in a house, I have more confidence because we feel more comfortable.

00:06:59We've done this before, but we're also now up in the ante and adding double of everything, so we really have to be on the ball.

00:07:07So, Bailey, I'm starting the fish stock for our lemon velouté for our barramundi for mains.

00:07:13Yes.

00:07:14For our main one, we're cooking barramundi with potato scales, Mediterranean vegetables and lemon velouté.

00:07:21Velouté really is like a thickened milk base sauce.

00:07:25The concerns are the potato scales needs to be crispy on the top of the fish.

00:07:31If it's undercooked, it's not that great.

00:07:33That's going to be hard.

00:07:34Maria, where did you get this idea of the potato scales?

00:07:37So, this is ultimate instant restaurant.

00:07:39Like, we can't just serve something that you commonly see.

00:07:43And with the feedback that Marco and Danielle had from the judges, if you don't elevate your dishes now, you're not going to make it to the semifinals.

00:07:52We're definitely banking on Maria and Bailey to be the ones that are going to fail and get us through to the semifinals.

00:07:58We've definitely seen some cracks in their foundation in Kitchen HQ, so I think there's every chance for us to sneak above them tonight.

00:08:05So, Bailey, this is going to form our beef broth for the red wine jus for our lovely steak that we have on the menu tonight.

00:08:13For main two, we're serving scotch fillet with red wine jus and potato terrine.

00:08:18The steak needs to be cooked really well.

00:08:21You can undercook it and you can overcook it.

00:08:23You have to get it right.

00:08:24We've got the red wine jus.

00:08:25You better make sure it's not overly acidic or alcoholy.

00:08:29Make it well and give enough of it.

00:08:31Wow, that came around quickly.

00:08:35Down to an hour to go until the guest teams arrive.

00:08:39Okay, it's really important to start the pavlovas now.

00:08:42We need to bake them for an hour.

00:08:44I'm so glad that Maria is such a dessert wizard.

00:08:48I'm going to be doing all the work and I'll help with the presentation.

00:08:52Oh my God, look how nice and glossy this meringue is.

00:08:57Unbelievable.

00:08:58For our pavlova, everything needs to be perfect.

00:09:01You don't want it to crack.

00:09:03You don't want it to collapse.

00:09:05How many pavlovas are you making?

00:09:07Eight.

00:09:08Does that give us enough if anything goes wrong?

00:09:10No, but I'm just positive that everyone's going to order the pistachio cookie

00:09:14because I'm the cookie queen, remember?

00:09:16Considering we have levelled up in our critiques and our scoring,

00:09:21I think that the other teams are going to do exactly the same

00:09:24and they'll be a little bit more harsh than we used to.

00:09:27I know that there is a storm out there, so maybe Medusa is coming for Mark.

00:09:34If he tries to say something bad about us, Medusa will just...

00:09:39Turn him to stone because that's what she does, right?

00:09:41Yes.

00:09:42So Medusa's going to help us out tonight.

00:09:44Although she is supposed to ward off evil spirits,

00:09:47so I hope that Mark just doesn't come.

00:09:50We are currently second on the leaderboard.

00:10:02Which feels good because we definitely haven't had that feeling before.

00:10:05Which is crazy.

00:10:06So we can have a good time in there tonight.

00:10:08I'm feeling pretty disappointed about last night,

00:10:11but I definitely feel like there's still an opportunity for us

00:10:13to make it to the semi-finals.

00:10:15I think with the score of 62, I feel like we've still got a chance.

00:10:18Tonight, it's history in the making.

00:10:21The Battle of Adelaide.

00:10:22Mark and Tan, Maria and Bailey.

00:10:24Talking about unstoppable force meets a moveable object.

00:10:32Oh my God, they're here!

00:10:33Oh my God! Can you believe it?

00:10:36Do we both look like we've been doing things, right?

00:10:38Yeah, let me just...

00:10:40Maybe we can dust some more flowers.

00:10:42It's okay, let's go.

00:10:43Let's go.

00:10:44Hi!

00:10:47Come in!

00:10:48How are you?

00:10:49Welcome!

00:10:50When we walk in, Maria tried to shake my hand.

00:10:52So I gave her a hug instead.

00:10:54Maybe I should have just given a high-five actually.

00:10:57That probably would have been a bit better.

00:10:58I'll remember for next time.

00:11:01Oi!

00:11:03Look at how beautiful this looks!

00:11:05Medusa!

00:11:06Is it? It's third time.

00:11:07Last time.

00:11:08Wow.

00:11:09Medusa is dark, majestic, full of...

00:11:12What's the word?

00:11:13Ambiance.

00:11:14Yeah.

00:11:15Olive branches, which people might need a few of tonight.

00:11:17Always olive branches there.

00:11:19To extend.

00:11:20At any point.

00:11:21If they need.

00:11:24Hi everyone!

00:11:25Hi!

00:11:26Welcome to Medusa again.

00:11:28Tonight we are all about big flavours.

00:11:31We're gonna keep it a little bit more simple.

00:11:33But without losing our true selves.

00:11:36As we all know, the competition is starting to heat up.

00:11:39So we're really taking on the advice from the judges.

00:11:42And hopefully surprise you all tonight.

00:11:45And lastly, we have a little surprise for you.

00:11:48We have a little surprise for you in the middle of the table.

00:11:51This surprise is for Mark.

00:11:55That's nice.

00:11:56So, you know when Mark goes on a little bit of a tangent sometimes and we can't quite get there.

00:12:02Push the button and hope that'll help.

00:12:05Anyway, we gotta go.

00:12:07See you guys!

00:12:11What was that about, Mark?

00:12:12I've always said they're pretty rude people, but that's okay.

00:12:15Did that have anything to do with last night?

00:12:17Obviously last night, we were all calling them out about obviously their strategic scoring.

00:12:22And you know if they can't handle that, that's their fault for lying about it.

00:12:27And for me, something like this is like another slap in the face from them being rude.

00:12:31Now you can try to get it under my skin, but at the end of the day, we're still gonna out cook them.

00:12:37Does this affect your taste buds tonight?

00:12:39Maybe if the food's not good enough, we can just...

00:12:41For the last time, no!

00:12:47I wanna go, Frank!

00:12:48Yeah!

00:12:49I wanna go, Frank!

00:12:50I wanna go!

00:12:51I wanna go!

00:12:52Nice to meet ya!

00:12:53What's your name?

00:12:54Let me treat ya!

00:12:55To a drink!

00:12:56Nice to meet ya!

00:12:57Okay!

00:12:58Okay!

00:12:59You already right?

00:13:00I like it?

00:13:01I love it.

00:13:03Oh!

00:13:04Oh!

00:13:05Oh!

00:13:06Oh!

00:13:07Oh!

00:13:08Oh!

00:13:09Oh!

00:13:10Oh!

00:13:11Oh!

00:13:12Oh!

00:13:13Oh!

00:13:14Oh!

00:13:15Oh!

00:13:16Oh!

00:13:17They're here.

00:13:18They're here.

00:13:19Okay.

00:13:20Bonsoir!

00:13:21How are you, darling?

00:13:22Hi.

00:13:23Good day, darling.

00:13:24Thank you very much for inviting us.

00:13:25Welcome back.

00:13:26All right, let's do it.

00:13:27Let's do it.

00:13:28Let's do it.

00:13:29Good evening, Bonsoir!

00:13:30How are we all?

00:13:31Good.

00:13:32Good.

00:13:33Good.

00:13:34So, if you would like to, oh, we're here.

00:13:36They're here.

00:13:37They're here.

00:13:38They're here.

00:13:39Okay.

00:13:40How are you, darling?

00:13:41Thank you very much for inviting us.

00:13:42Welcome back.

00:13:43All right, let's do it.

00:13:44Let's do it.

00:13:45So, if you would like to open up your menus, everybody.

00:13:50Your first option for entree is an octopus with fava and spicy salsa verde.

00:13:56For the second entree, we have fat gnocchi with prawns, bisque, pepper cream and ouzo gel.

00:14:04We've cooked octopus before, so we're interested to see how Marie and Bailey are going to cook

00:14:09this up.

00:14:10It will be very, very interesting if they can outdo our nine, but I don't think they're

00:14:14going to.

00:14:15For main, your first option is a barramundi with potato scales, Mediterranean vegetables

00:14:20and a lemon valeté.

00:14:21And your second option for a main, it's a Scots fillet with red wine jus and potato terrine.

00:14:27Wow!

00:14:28Oh my gosh.

00:14:29That looks amazing.

00:14:30That looks like about 13 people need to cook this.

00:14:33I think with Maria and Bailey's menu being so complicated, there is so much more room

00:14:38for error.

00:14:39If you've got three or four things that aren't right, then they're definitely looking like

00:14:42they could get a lower score than us.

00:14:44And for dessert, your first option is a pavlova with earl grey ganache and raspberry and pink

00:14:51peppercorn coulis.

00:14:52And for our second dessert option, we have a warm pistachio cookie with pistachio praline,

00:14:58caramelised pistachios and vanilla bean ice cream.

00:15:01Finally, we have been waiting to try those.

00:15:04I hope it's yummy and exactly how we've seen them because we have done a little bit of research

00:15:08on our cookies and they look amazing.

00:15:11Shall we take your orders?

00:15:13For entry, I'll have the feta gnocchi, please.

00:15:15The barramundi, please.

00:15:16The pavlova, please.

00:15:17Amazing.

00:15:18I shall have the octopus, the scotch fillet and the cookie.

00:15:23Danielle and Marco.

00:15:24For main, we'll get the scotch fillet.

00:15:26And then we'll have to get the cookie for dessert.

00:15:29The thing that we're most threatened by, by far, is Maria's cookie.

00:15:34Maria has a cookie business.

00:15:36And I think it's really brave that she's done that because if it doesn't turn out well,

00:15:40yeah, that's not going to be good for her.

00:15:43Can we please get the scotch fillet from main, please?

00:15:46And then for dessert, we'll have your warm pistachio cookie.

00:15:50Can we please get the octopus and the cookie?

00:15:54So we'll grab the octopus.

00:15:56And which dessert do you want to do?

00:15:57Pavlova?

00:15:58Yeah, we'll do the pavlova.

00:15:59Ooh, unexpected.

00:16:02I'm surprised that Mark didn't order your cookie.

00:16:05Just so that he could critique it so hard and make you feel bad.

00:16:09Obviously, he thought that it's going to be great.

00:16:11So he's obviously not going to order the cookie.

00:16:15Well, we'd better get started.

00:16:18That's right, it's not going to cook itself.

00:16:19That's right.

00:16:20Good luck.

00:16:21Good luck, guys.

00:16:22Good luck, guys.

00:16:28The worst case scenario tonight would probably be Marie and Bailey outdoing Justin and Will,

00:16:34but I can guarantee they won't get the highest score.

00:16:39Game on.

00:16:40Coming up, with the table turning against them.

00:16:46If it's a bit bland, everyone's going to find another reason to complain about it.

00:16:50We are in a vulnerable position.

00:16:51Maria and Bailey are out to silence the critics.

00:16:55Oh, my God.

00:16:56They're beautiful.

00:16:57Look.

00:16:58We want to prove that we can end up on the top of the leaderboard.

00:17:02But will arch rival Mark?

00:17:04How are you going, guys?

00:17:05What is Mark doing here?

00:17:08See their semi-final dream.

00:17:10You're distracting us a little bit.

00:17:12I just want him gone.

00:17:13Go up in smoke.

00:17:15Mark, see this, Maria.

00:17:17This is too much.

00:17:18Oh, my God.

00:17:27In Adelaide, boss friends Maria and Bailey are looking to impress their guests with their

00:17:32two ambitious entrees.

00:17:34So we need seven serves of the octopus, and we also need three serves for the gnocchi.

00:17:41Now we're at the ultimate instant restaurant.

00:17:43It is far more challenging cooking two lots of everything.

00:17:48It's really stressful.

00:17:50Bailey, the bisque looks unreal.

00:17:52It looks beautiful.

00:17:54I'm going to do the feta gnocchi.

00:17:56Perfect.

00:17:57For entree two, we're serving feta gnocchi with prawns, bisque, pepper cream, and ooza gel.

00:18:03We don't add any salt to this.

00:18:05Yes, I mean feta.

00:18:06The feta adds a lot of salt to it.

00:18:08But that's kind of like the charm of the feta gnocchi, isn't it?

00:18:11This recipe is definitely not traditional.

00:18:14I'm using the feta instead of using potato.

00:18:16We're trying to do something outside of the box and really create a Greek sort of gnocchi.

00:18:22So just remember, two fingers a little bit, Bailey, and then dent.

00:18:27The texture of the feta gnocchi is definitely different to a traditional gnocchi.

00:18:32It's a little bit more clumpy on the inside.

00:18:35And then once you fry them on the pan, you get a crunch and then you get some chewiness in the middle.

00:18:40All right, Maria, I'm going straight in and cooking this now, okay?

00:18:43Oh, my God!

00:18:44Beautiful color!

00:18:45They're beautiful.

00:18:46This is exactly what we were going for.

00:18:47What I like about this entree is that it takes me back to a great summer.

00:18:53Okay, I'm just going to cook the prawns in just a little bit of butter, Bailey.

00:18:57I'm just looking for a beautiful, like, buh-buh-buh.

00:19:00The most important thing to get right is the cook of the prawn.

00:19:03It's so easy to overcook them and it happens so quickly.

00:19:06So we better be careful with that.

00:19:09Because we have so many more people who are ready to nitpick.

00:19:12Bailey, you are doing a fantastic job.

00:19:15Keep it up, bro!

00:19:16Let's go!

00:19:20Marco and Danielle, do you think that you guys will be at the bottom after Maria and Bailey's or no?

00:19:25I hope not.

00:19:26I think with Maria and Bailey, I feel like instant restaurants are definitely probably their weak point.

00:19:30I think when they've got too much time, they almost overcomplicate it.

00:19:33And having one dish that's really weak, like what we had last night, can really bring the whole score down.

00:19:38So I think that we're going to finish the night on top of them and straight into the semifinals, but we'll see.

00:19:43The previous instant restaurant round, Maria and Bailey got a score of 62, which is our current score now.

00:19:49So I feel like if there's ever a chance in this competition for someone to be below us, it's going to be Maria and Bailey tonight.

00:19:57Lowell and Lil, you're the only team that ordered the feta gnocchi with prawns, bisque, pepper cream and ouzo gel.

00:20:04Yeah.

00:20:05You looking forward to it?

00:20:06I am looking forward to it. I think if they nail it, it can be delicious.

00:20:08I've never had a feta gnocchi. I love the taste of feta, so that should be delicious.

00:20:12So what will be a good feta gnocchi for you? What texture?

00:20:15I want it light, fluffy, easy to digest, full of flavour.

00:20:18And yeah, I think the pepper cream will really add some flavour in there as well.

00:20:21We have seen gnocchi in the competition already.

00:20:24The biggest thing is that it's not done right, it turns to mash, it's not the right texture, it's not fluffy and light, it could be dense.

00:20:30They have a lot of pressure on their shoulders tonight.

00:20:33All right, octopus.

00:20:38Cool.

00:20:39For entree one, we're serving octopus with fava and spicy salsa verde.

00:20:43The biggest challenge for our octopus is to get the char.

00:20:46We've been critiqued heavily on that in the past and we really want to make sure we don't make the same mistake again.

00:20:50Yeah, girl.

00:20:52Bailey, definitely the second back for us, wife.

00:20:54Yes.

00:20:55We get some char that fire alarm is ready to start.

00:20:59It's going to get smoky.

00:21:00The char is really just the flavour.

00:21:02The thing that worries us the most about our octopus entree is that there's only three components to it, so it really needs to be perfect.

00:21:10The last people to make octopus in this competition was Mark and Tan.

00:21:19Mm-hmm.

00:21:20They got two nines for that, so hopefully we can get two tans.

00:21:23Oh, that's beautiful.

00:21:24Whoa.

00:21:26Mark and Tan.

00:21:28What do you think the risks are with this octopus?

00:21:31If it's too chewy, obviously no one's going to like it.

00:21:33And I'm hoping that salsa verde really packs a punch for everyone as well.

00:21:37If it's a bit bland, everyone's going to find another reason to complain about it.

00:21:41So your entree got a nine.

00:21:43Do you think this octopus can get a nine?

00:21:45I don't know if they can, but they can try.

00:21:48So how critical are you going to be tonight?

00:21:51The whole competition, we've been honest with everyone's critiques.

00:21:55Our scoring's always lined up with the judges, so yourselves.

00:21:58So we're going to continue with that.

00:22:01Integrity for us is the biggest thing.

00:22:03I think Maria and Bailey got caught with their hand in the cookie jar for strategic scoring.

00:22:08And I think if that's how they want to win, that's a loser mentality.

00:22:12Daniel Marco, what's your thought on the octopus?

00:22:15Interested to see what they do with the fava beans and the octopus.

00:22:18I feel like Maria and Bailey are very technically skilled,

00:22:21so I think this will be a really good dish if they get it right.

00:22:24All right, Justin.

00:22:25I think it's a really good entree.

00:22:26I think the whole menu reads really well, but I'm excited about this entree in particular.

00:22:29Can this menu beat your score? Like, if they get everything right tonight and they work well?

00:22:34No!

00:22:38I feel like I'm about to feed, like, the whole village or something.

00:22:42We definitely have a combination between angry villagers and friendly at the table.

00:22:47Let's not go there, Bailey. We're plating now.

00:22:50Now we need to put the love that all these dishes deserve.

00:22:54We are in a vulnerable position because we've talked about game and we need to blow everyone away.

00:22:59We have a target on our back and they're going to be going through each element

00:23:04and making sure that it's cooked right.

00:23:08I'm super stoked with these. I think we're bringing flavour. We're keeping it simple.

00:23:13This is definitely simple in my eyes. I'm not sure about everybody else.

00:23:17We definitely feel proud of our entrees.

00:23:20We want to prove to everybody else that we can end up on the top of the leaderboard.

00:23:24Mark, Colin, Manu, let's go.

00:23:28Okay, let's go.

00:23:29André served.

00:23:43We're happy with how they look.

00:23:45But we're worried about the char of the of the booths and how it will be compared to Mark and Tans.

00:24:02And our gnocchi?

00:24:04It's not traditional at all.

00:24:07Wow, it looks gorgeous. It's nice and simple.

00:24:11If they've nailed these three elements, we're definitely going to be in trouble.

00:24:21All the nerves just come flooding in.

00:24:23I think the other teens definitely are going to come after us.

00:24:30It's so nerve-wracking.

00:24:41At Maria and Bailey's Ultimate Instant Restaurant, their entrees have just landed.

00:24:49Fettinocchi.

00:24:51And octopus with fava and spicy salsa verde.

00:24:56I'm definitely feeling the pressure tonight because we confess to strategy scoring.

00:25:02So we have a target on our back.

00:25:05We'll call you back and tell you what we think.

00:25:12Bon appetit.

00:25:20The gnocchi flavour is great with the feta, but this isn't the right texture.

00:25:25It's not fluffy and light.

00:25:27It's just wrong.

00:25:28It's like a flat little pancake.

00:25:35The octopus?

00:25:36Very tough, my piece.

00:25:38Very tough.

00:25:40Against what we cooked, I don't think it's anywhere close.

00:25:53All right.

00:25:54Danny Marco, what do you think of this octopus and fava?

00:25:57It was really good.

00:25:58Usually I don't really like beans and that fava puree was delicious, packed full of flavour.

00:26:03Yeah, they're off to a really good start.

00:26:05If Maria and Bailey continue like this tonight...

00:26:09Book some flights back to Perth ASAP.

00:26:12Yeah, crap.

00:26:14This dish was absolutely delicious.

00:26:16It was unreal.

00:26:17I think the only thing that I would change was the ratios.

00:26:20A little bit less fava and a bit more salsa.

00:26:22I would have loved to have dipped the octopus straight into that salsa.

00:26:26Ten.

00:26:27The octopus.

00:26:28Thoughts?

00:26:30Not as good as ours.

00:26:32The salsa part, I couldn't taste as much.

00:26:35But it just felt like chili being cooked over it, maybe.

00:26:37The biggest letdown, though, is the octopus.

00:26:40I could barely cut it, even when I ate it, it was very chewy.

00:26:43And though, as I can say this, obviously we cooked ours and it was very soft.

00:26:49It's pretty stupid to try and copy a dish that we got a nine for.

00:26:53This is like a dollar store knock-off version.

00:26:56Lol and Lil, how was your gnocchi?

00:27:01I like the flavour of the feta in the gnocchi.

00:27:03The gnocchi is so flat, though, like it doesn't have any body in it.

00:27:07It doesn't have the wiggle, wiggle.

00:27:08It doesn't have the wiggle, wiggle.

00:27:09It's not that soft.

00:27:10Yeah, it's a bit dense.

00:27:12I think the prawn is overcooked a bit.

00:27:15It's quite chewy.

00:27:16There's just so many flavours fighting each other.

00:27:19And I don't know if it works.

00:27:21We've got Daniel and Marco or Maria and Bailey.

00:27:26I think you're pretty on par.

00:27:27I think you might be slightly ahead but pretty on par, to be honest, at this stage.

00:27:31We're here in Bailey for Entree, I had the octopus and fava with spicy salsa verde.

00:27:44The octopus for me cooked beautifully.

00:27:46Maybe a little bit more char on there.

00:27:49The puree was beautiful, it was creamy, but you need a lot less.

00:27:53Because all you can taste is that puree.

00:27:56And I would have loved a lot more of the spicy salsa verde.

00:28:00But you know what, it was not a bad start.

00:28:02There's a couple of tweaks we can do.

00:28:04But it was a good start to the meal.

00:28:07I'm really positive after getting our critiques for our octopus dish.

00:28:12I think this might be a good start.

00:28:15Maria and Bailey for Entree got the feta gnocchi with prawns, bisque, pepper cream and ooze gel.

00:28:25The prawns, well seasoned, well coloured, slightly overcooked.

00:28:29And the gnocchi, I was very disappointed.

00:28:32I love the addition of the feta, that saltiness really shone through.

00:28:39But the gnocchi themselves I think were a little bit dense, too heavy for my liking.

00:28:44I am a little bit sad about Manu's feedback.

00:28:48We were not trying to do like a traditional gnocchi.

00:28:51We were trying to do something outside of the box.

00:28:54It's tough.

00:28:56But it is very early on.

00:28:58Looking at the main course, it seems to be a lot simpler.

00:29:01And just concentrate on the fish, concentrate on the beef, concentrate on the potato and on the sauce.

00:29:06Alright?

00:29:08Thank you guys.

00:29:09Good job guys.

00:29:10Well done.

00:29:15We're kind of lucky that not everyone orders a gnocchi.

00:29:19Yeah.

00:29:20After getting the Entree critiques from the judges, I think we're feeling pretty positive still.

00:29:25We had some good feedback, so I think that we still could be in the running to be at the top of the leaderboard.

00:29:30Luckily for our mains, it's relatively simple in comparison.

00:29:34Yes, absolutely Bailey.

00:29:36So first I'm going to get the steaks out.

00:29:38Out.

00:29:39You focus on the steaks, right?

00:29:40I'm going to organise the steaks.

00:29:41And they're quite big, so.

00:29:43They're huge.

00:29:44They're huge.

00:29:45Oh my god, yes.

00:29:47For our second main, we're cooking a scotch fillet with red wine jus and potato terrine.

00:29:52In a perfect world, we would have a beautiful medium rare steak that has glistening little bits of salt on there.

00:30:01Beautiful.

00:30:02Excellent.

00:30:03Oh my god, look at these are so cute.

00:30:04They are so beautiful.

00:30:05We have never cooked this many steaks before and having to cook perfectly medium rare steaks, this is quite challenging.

00:30:13Good.

00:30:14Yeah.

00:30:15And everyone will be super critical if any of the steaks are even slightly under or over cooked.

00:30:19That's good.

00:30:20We know the teens are gunning for us.

00:30:25So guys, obviously we've got our mains coming up next and it's scotch fillet.

00:30:31Obviously you know myself and Tan really like meats.

00:30:34Brian Bailey didn't ask how we want the meat cooked.

00:30:38Oh, true.

00:30:39Yeah.

00:30:40Bear, do you reckon I should go check out how they're cooking the meats?

00:30:44Well, no, because I think-

00:30:46I'll start calling white lady funerals now.

00:30:48Make sure if you do go up there, Maria doesn't have anything in her hand.

00:30:54Is it a good idea Mark should go up there?

00:30:56No!

00:30:57But do we want to see it?

00:30:58Yes!

00:30:59My last words to Mark right now would be duck to the left then to the right.

00:31:05I think that's how Maria normally likes to do it with her pans.

00:31:08If you got a rare, would you be upset?

00:31:10Yes.

00:31:11Exactly.

00:31:12So you're going to take our orders and go and tell them?

00:31:13Yes.

00:31:14What do we want?

00:31:15Medium rare please.

00:31:16Medium rare?

00:31:17Medium rare?

00:31:18Medium for me please.

00:31:19Medium rare for her.

00:31:20Of course.

00:31:21Maureen Bailey had a bit of poke at me this after night with the no button so maybe someone poked back.

00:31:26All I can say is good luck.

00:31:28Hey Mark, see you at Adelaide Cemetery mate.

00:31:30We'll deliver some flowers.

00:31:34It's alright, this is baking paper.

00:31:41It did work baby.

00:31:42How are you going guys?

00:31:43Hi Mark.

00:31:44How are you?

00:31:45What is Mark doing here?

00:31:48I actually came up to help.

00:31:50Oh really?

00:31:51Yes.

00:31:52Their audacity.

00:31:53Everyone said for all the steaks can they be medium?

00:31:57Rare?

00:31:58Mhm.

00:31:59And then one did ask for it though to be about medium well done.

00:32:03Honestly.

00:32:04Who was that?

00:32:05Lowell.

00:32:06I knew it.

00:32:07Yes.

00:32:08He is claiming he's here to help and I think the truth is he's here to distract us.

00:32:12Lowell was like if she gets one that's like rare she's going low school you guys straight away.

00:32:17This is me extending the olive branch.

00:32:20I should have brought one up.

00:32:21Mark is a huge distraction.

00:32:23Cool.

00:32:24Thanks.

00:32:25We don't have any time to waste.

00:32:26I want to get him out of the kitchen as fast as possible.

00:32:29Bye Mark.

00:32:30Are you doing those on this one?

00:32:31Bye.

00:32:32Yes.

00:32:33Thank you so much.

00:32:34And I'm so sick to death of hearing his voice and looking at his face.

00:32:38Appreciate you.

00:32:39Goodbye.

00:32:40See you.

00:32:41Have a nice time.

00:32:42I just want him gone out of the kitchen out of the competition.

00:32:46That came from the heart.

00:32:48I'm gonna rage.

00:32:50Mark makes me want to rage because he's completely trying to throw us off.

00:32:55Did you do both sides?

00:32:56Did you do both sides?

00:32:58No, he did the bottom.

00:33:00I don't want to be second guessing how we cook the steaks.

00:33:03I'm just gonna give you some garlic.

00:33:05I don't need it yet.

00:33:06Relax.

00:33:07As if enough hasn't gone wrong tonight, now we have the smoke alarm going.

00:33:17What can happen next?

00:33:18What is Medusa doing?

00:33:19He did this.

00:33:20Mark did this.

00:33:21Just relax.

00:33:22Relax.

00:33:23Because the stress is stressing.

00:33:25Guys, is that the smoke alarm?

00:33:27Sounds working.

00:33:28That's so bad.

00:33:29Oh my gosh.

00:33:30Do you think Mark started the fire or do you think they've burned something themselves?

00:33:34I'm gonna throw him in the oven.

00:33:36Just let him do it.

00:33:39Do not put the steaks now.

00:33:41Take it off.

00:33:42This is too much.

00:33:43Oh.

00:33:44Shh.

00:33:45I don't know what I'm doing now.

00:33:47Oh my God.

00:33:49What the hell?

00:33:58At Medusa, Maria and Bailey are on fire in the kitchen, but not in a good way.

00:34:04Oh my God.

00:34:05Oh, for sakes.

00:34:07And they have a battle to make sure their chances of survival don't go up in flames.

00:34:12Bailey has to deal with the alarm.

00:34:15It leaves me with all the pans.

00:34:17Obviously, I can't stop now.

00:34:19The meat is on the pan.

00:34:20I just have to keep going.

00:34:22Should I put some water on that?

00:34:23Let it be.

00:34:24If you put water now.

00:34:25It'll get worse.

00:34:26It will get worse.

00:34:27Just, it needs five minutes.

00:34:29We are really risking overcooking stuff right now.

00:34:33And it's really hard to look out for all these proteins.

00:34:37I'm stressing out.

00:34:39Bailey, I need you to get cooking.

00:34:42I know that you're trying.

00:34:44Bailey, get a spoon and base.

00:34:46Yeah, yeah.

00:34:47Here, Bailey.

00:34:48Here, Bailey.

00:34:49Oh, .

00:34:50So that is a little bit concerning.

00:34:53It's still going.

00:34:54What did you do?

00:34:55Did he set that off?

00:34:56Huh?

00:34:57Did he set the smoke alarm off?

00:34:58He set the smoke alarm off?

00:34:59He said the culprit.

00:35:00It's very convenient that as soon as Mark went into the kitchen, fire alarm started going

00:35:04off.

00:35:05What's up, Mark?

00:35:06What happened?

00:35:07Yeah, so I just went up there.

00:35:08Bailey.

00:35:09He was like, stop.

00:35:10Get out.

00:35:11We don't want anyone to have a really bad cook, but if Mark's going to go up there and kind

00:35:17of stuff a couple of things up, then we'll just, we'll just let it happen.

00:35:21Just you decide to go for the fish, what are you imagining?

00:35:38I'm thinking it's just something straight out of Instagram.

00:35:41It's going to be nice and elegant, nice, big barramundi fillet.

00:35:45I think barramundi is a good choice because it's quite forgiving.

00:35:48If you overcook it slightly, it's still nice and tender.

00:35:50So, love a barramundi cooked well.

00:35:53Potatoes goes up, it's crunchy for some texture.

00:35:56And fish with lemon.

00:35:57Come on.

00:35:58We've only got one team having fish and the rest are having the steak.

00:36:01Is it easier that way?

00:36:03Because you've only got to cook one fish.

00:36:05Yeah, true.

00:36:06I'm expecting this fish to be a knockout.

00:36:13I think Bailey, the smoke alarm really threw us off.

00:36:16Yep, I agree.

00:36:17So, no good, darling.

00:36:19After all that waste of time, we need to get the barramundi fried.

00:36:23So, can you get me four beautiful barramundis?

00:36:25Yes, ma'am.

00:36:26The biggest concern for our barramundi is the cook of the fish versus the potato scales.

00:36:32We really need to get the crispy scales and we need to make sure that the fish is still delicate and juicy and not overcooked.

00:36:39Yeah, it's very nice and moist.

00:36:41It's just like obviously it's not as pretty as I wanted.

00:36:45We have just to complete our lemon valetée, which is a beautiful French sauce.

00:36:50Oh my god.

00:36:51More lemon.

00:36:52It's very lemony.

00:36:53Well, lemon.

00:36:54And then we'll also need to do our vegetables.

00:36:58What is going on out there?

00:37:01Did you guys know that Mark and Breakdance?

00:37:06What?

00:37:07No.

00:37:08No, hold it.

00:37:09No.

00:37:10Let's go.

00:37:11Let's see.

00:37:12Can you actually breakdance?

00:37:13I used to be out of there.

00:37:14Come on, I've heard so much.

00:37:15Breakdance.

00:37:16Breakdance.

00:37:17Breakdance.

00:37:18Breakdance.

00:37:19Breakdance.

00:37:20The stage is yours.

00:37:21The stage is all yours.

00:37:22Take it away.

00:37:23I want it.

00:37:24I want it.

00:37:25I really hope I don't hit anything.

00:37:27Just, I hope they've got insurance.

00:37:29Tricky, tricky, tricky, tricky.

00:37:31Oh!

00:37:34Ah, Mark, that wasn't dancing.

00:37:36That was gymnastics.

00:37:39That was pulled around off.

00:37:41We learnt that in year seven.

00:37:44So, back to the stakes.

00:37:46Right, we'll start with Meat Master 2.0.

00:37:49The stakes are very thick stakes,

00:37:52which normally I do in like a barbecue.

00:37:54I don't know, they might struggle.

00:37:56Might be a bit bloody in the middle for you.

00:37:58We will see.

00:37:59I'm so intrigued to see if Maria and Bailey

00:38:01can deliver my steak medium well

00:38:03after Mark went and visited them in the kitchen.

00:38:05That's a lot of pressure on their shoulders.

00:38:08Mark, what are you expecting?

00:38:10Well, I much prefer thicker cuts of steak

00:38:12and I think the red wine jus is going to be

00:38:15at the bottom of the plate

00:38:16and I think the steak's going to be sliced.

00:38:18So, I think it's going to look really nice

00:38:20and hopefully it's going to be seasoned well.

00:38:23But not too well.

00:38:24Yeah, not too well.

00:38:25Good for me, shit for everyone else.

00:38:30I think we're ready to start plating.

00:38:32The only thing that is left is to cut the steaks

00:38:35to see what we've done.

00:38:36Putting steak on the menu is definitely a risk.

00:38:39We need to prove we can cook steaks correctly

00:38:42and after Mark's visit,

00:38:44I don't know if I want to take his advice.

00:38:46I mean, we're going to cook them medium red.

00:38:48From Phil, I feel like they're nice and juicy, Bailey.

00:38:51Except for Lowell's, which I hope we've cooked medium.

00:38:55Okay.

00:38:56It's really stressful.

00:38:58I'm going to cut the steak.

00:39:01Okay.

00:39:02Given that we've had so much going on in the kitchen,

00:39:04we're going to have to take these steaks

00:39:06and cut them open to actually work out

00:39:08if we've cooked them right or not.

00:39:10All right, Bailey.

00:39:14That's medium.

00:39:15Yeah.

00:39:17We can use that for Lowell.

00:39:18Let's hope that all the rest of our steaks are medium brown.

00:39:22All right, I'm just going to go with a thicker one.

00:39:25This is so stressful, bro.

00:39:27Yeah.

00:39:28All right.

00:39:31It is a little bit medium, isn't it?

00:39:35All right.

00:39:36Maybe on the... yeah.

00:39:37Some of the steaks might be more medium than medium red.

00:39:40So this one is a bit overcooked.

00:39:42Okay.

00:39:43But after all the drama in the kitchen,

00:39:44we can at least get something on the plate right now.

00:39:46We've got steak and asparagus.

00:39:49We've got our potato terrine on there.

00:39:52Okay.

00:39:53Yes.

00:39:54And our red wine jus.

00:39:55How's it looking?

00:39:56I think it looks pretty good.

00:39:57I'm just adding a little cornstarch situation

00:40:00to thicken it up.

00:40:02The red wine jus hasn't reduced as much as we would like.

00:40:06However, you're definitely getting the red wine taste to it.

00:40:11And we're almost there.

00:40:12Baily salt.

00:40:14And I'll do the fish.

00:40:16Plating the fish.

00:40:18The lemon velouté is there for the sauce element.

00:40:21And the barramundi should have a really nice crust of the potato

00:40:26and the vegetables just to burst a little Mediterranean flavor on the plate.

00:40:31Well, definitely it's not the presentation for the fish that I was hoping for.

00:40:36I think that the fish is done okay.

00:40:38We could have get some more consistency on the potato scales.

00:40:43And I'm worried this might affect the taste and our score.

00:40:48This one for Colin?

00:40:50Yes.

00:40:51And this one for Manu.

00:40:52Okay.

00:40:53Let's do it.

00:40:54Don't forget the sauce.

00:41:06Man, it's served.

00:41:08Serving our dishes to Colin and Manu, we know that they're not perfect.

00:41:16But we faced a lot of chaos in the kitchen tonight.

00:41:20Okay.

00:41:21So, Lil.

00:41:23And I heard that you like a steak a little bit on the medium well side.

00:41:29So, I try to give you as much as.

00:41:34Appreciate it.

00:41:36Thank you so much for all your advice and help.

00:41:39That's all right.

00:41:40I can definitely see, because it is cut open, that it is more just medium.

00:41:45Yeah, they've overcooked it a bit.

00:41:48I can just do it.

00:41:53And we'll enjoy.

00:42:18Mark purposely threw us off our game tonight with the mains.

00:42:22I'm livid.

00:42:23We're worried about the cook of the steaks and those potato scales.

00:42:27You could have got my help and you could have got a higher score, but that's okay.

00:42:31No 10s for them tonight.

00:42:34In Adelaide, Maria and Bailey have just served mains.

00:42:47Barramundi with potato scales and scotch fillet with red wine jus and potato terrine.

00:43:00Mark really ruined our mood in the kitchen tonight during the mains.

00:43:03And now we're worried that some of the steaks are overcooked.

00:43:06More medium than medium rare.

00:43:08It's so nerve-wracking.

00:43:10We just really want to get into the semi-finals.

00:43:13Thanks, guys.

00:43:14We'll call you back soon.

00:43:16Bon appetit.

00:43:17I can definitely see it is more just medium.

00:43:18I'm just not getting that nice, beautiful steak flavour.

00:43:19So I'm happy it was more so fun.

00:43:20I can definitely see it is more just medium.

00:43:32I'm just not getting that nice, beautiful steak flavour.

00:43:33So I'm happy it was more so a fail.

00:43:37Tasting the steak, mine was just slightly overcooked.

00:43:41Definitely a step down from their octopus.

00:43:42I actually prefer both our main dishes to this one.

00:43:46I actually prefer both our main dishes to this one.

00:43:53Tasting the steak, mine were just slightly overcooked, definitely a step down from their

00:44:07octopus.

00:44:08I actually prefer both our main dishes to this one.

00:44:10Justin, you went for the barramundi with a little bit of a little bit of a bit of a

00:44:22recipe, you used the dining room with potato scales, what did you think?

00:44:25I thought it was OK.

00:44:27It was definitely a step down from their entree.

00:44:29Our fish was probably overcooked a little bit but I didn't mind it because it is barra,

00:44:34It is quite forgiving however the potato scales were quite undercooked.

00:44:40Not an amazing dish, definitely not as good as the entree but it was OK.

00:44:44Lul's so I mark one up, got your order, got your steak cooked for you and in the meantime

00:44:49caused a fart. Was it worth it? I think it was definitely worth it. I loved that to be honest.

00:44:58Mark held up his head in the bargain. It was cooked medium well so thank you Mark.

00:45:03I really liked my steak. It had that crust on the outside which had a little bit of a crunch to it

00:45:07and then you got the softness. I don't think there's much I can fault. I think this dish

00:45:12was great. My steak was actually overcooked a little bit. The red wine jus I would have liked

00:45:18it to be reduced a little bit more. It was a little bit too on the whiny side. After entree I was

00:45:24feeling a little bit hopeless but I feel like I'm feeling a little bit better again. If they kind

00:45:28of continue on this downward trajectory I feel like we've definitely still got a chance.

00:45:35Who sits where now? I think Maria and Bailey are just ahead.

00:45:41Danielle and Marco do you agree with this? I think their entree was better but I think

00:45:46probably both our mains were better than this.

00:45:53My area and Bailey for main course I've chose the barramundi with potato scales,

00:45:58Mediterranean vegetables and lemon verdotte. The fish was nicely cooked. The potato scales

00:46:08was not so much. Some were crispy on one side and not so cooked on the other.

00:46:17Verotte was very lemony which goes very well with fish so it worked very well. It did add a little bit

00:46:23of freshness and acid into the dish. It was a good dish but it could have been done a lot better.

00:46:29I think the menu was a little bit harsh with his critique. I think that the fact that the potato

00:46:36scales were not like consistent. Like I mean we tried our best. I had the scotch fillet with red wine,

00:46:45jus and potato terrine. It was a meat and two veg. It was a posh meat and two veg. The beef is a bit more medium.

00:46:54It was okay. Like I'll eat a medium. I'm fine with that. The red wine jus, we were sort of getting there.

00:47:01We're getting there. The wine needed to come down a lot more because we can taste this the alcohol

00:47:07still in the wine. So that sort of took away from the dish a bit. Maria and Bailey haven't performed

00:47:12as well in their main course. I definitely think we've got to thank Mark for that. I think he went up

00:47:15there to definitely ruffle Bailey and Maria's feathers and Mark has succeeded in his plan. Got to send him

00:47:21some flowers or something. I feel like Mark really came up here to destroy us. Do you think that he

00:47:31put some sort of magic curse on us? I don't know but I can't think anymore. I can't think straight so

00:47:37we still need to bake the cookies. We still need to do a few things and I just feel like I just can't

00:47:42think straight. We really need to do everything that we possibly can to bring out amazing desserts.

00:47:50Maria the split tonight is that we've got three pavlovas to make and seven of the cooked pistachio

00:47:56cookie. Beautiful. For dessert two we're making a warm pistachio cookie with vanilla bean ice cream.

00:48:07Tastes pretty good.

00:48:10Making a cookie for the first time in the competition is definitely a huge pressure for me. Obviously on a

00:48:17cookie business I feel like everyone is expecting a lot. It's definitely risky at this point of the

00:48:22competition but we are about taking risks right? Mm-hmm. So much is on the line from me and a cookie.

00:48:31I'm gonna place the cookies into the oven. Good job. Everyone has been asking for a cookie.

00:48:38Can you bring me the other one too? So tonight the other teams will have expectations from us.

00:48:43If we don't deliver we're gonna be on the bottom of the leaderboard behind Danielle and Marco.

00:48:50Hope for the best.

00:48:53Still to come.

00:48:56Which way will the cookie crumble? This is her bread and butter.

00:49:00It's so brave of Maria to put a cookie on there. Mess something up to potentially be going home.

00:49:05It's definitely a risk. Will Maria and Bailey end the night as semi-finalists?

00:49:10There is a lot riding on this cookie. Or will Mark solve a problem like Maria?

00:49:17It's open scoring and critiquing. Pretty big letdown to be honest with this one.

00:49:30At Medusa, Maria is hoping to deliver a dessert that lives up to her cookie queen reputation.

00:49:37It's definitely not relaxing for making cookies right now. It's definitely huge pressure for me.

00:49:46I feel like everyone is expecting a lot since this is something that I do every day.

00:49:52Are they not cooked yet? No. I don't trust your oven at all. I'm sorry.

00:49:58Don't apologise to me. Apologise to my oven.

00:50:01No. Two more minutes. Okay. Can we put these together? Yeah.

00:50:10Lol and Lil, what did you order? We ordered the warm pistachio cookie.

00:50:14Oh, I think there's going to be a lot of riding on this for Maria. I think she's got to be

00:50:18a little bit stressed up there to make sure it's perfect.

00:50:21I'm expecting this to be pretty epic. I mean, this is her bread and butter. I'm surprised we

00:50:27haven't seen a cookie yet in this competition from Maria. I would have put a thousand cookies

00:50:32on the menu by now. So I'm expecting this cookie to be pretty show-stopping.

00:50:37I feel like it's so brave for Maria to put a cookie on there. We need this to absolutely fail.

00:50:42I hope that Maria burns all the cookies. I just hope that it doesn't go well.

00:50:47If we've got a chance of staying in this competition.

00:50:51All right, Bailey, I'm just going to decide on which ones are going to go on plates.

00:50:56For our dessert one, we're making pavlova with all grey canage and pink peppercorn coolie.

00:51:03Pink peppercorns, raspberry and caster sugar. It's just so good.

00:51:10Bailey, I'm thinking to blend the peppercorns.

00:51:12I'm not sure if everyone will have tried our flavours in this pavlova before. It is just such an

00:51:20unusual combination of different flavours that all pack their own little punch. But it's definitely a risk.

00:51:26My heart.

00:51:30We've all spent a lot of time with our partners travelling around, right? And you would have

00:51:35picked up on something that you didn't know about them before, like an annoying habit or something like

00:51:39that. I didn't know Lil was very messy, but as soon as we get somewhere, it's everywhere. I'm very OCD,

00:51:45like things need to be in a spot. So I'm there walking over Lil's socks and her shoes.

00:51:51Spread it all out.

00:51:54Oh, do you have any?

00:51:54It's for me, it's all about his way of eating things. Like he doesn't slice the butter,

00:52:01it just digs in it, you know, like, just look at things like that. I don't know how you guys eat pies,

00:52:08but usually you just bite into it, it just splits it in half.

00:52:13No, you blow on it.

00:52:14Doesn't it all fall out?

00:52:15No, you rip it.

00:52:16Yeah, it does.

00:52:17And it cool down.

00:52:18Go for it.

00:52:20Daniel, something annoying about me that you've learned?

00:52:22I hate when you put the towel on the floor after one news, like put it back on the rack.

00:52:28I think if Marco and I make it through this competition on the road together,

00:52:33I feel like we will survive the rest of our life together.

00:52:36I feel like half of the 100k if we win is going to go to some couples counselling.

00:52:46Mark, what did you order?

00:52:48Pavlova.

00:52:49What are you expecting?

00:52:51Nice and fluffy, crispy on the outside.

00:52:53So they've got Earl Grey ganache and raspberry and pink peppercorn coulis.

00:52:59So do you think it's clever? Do you think it's smart? Do you think it's inventive?

00:53:04Or do you think you should have kept to the traditional one?

00:53:07I think they definitely should have kept it towards simple.

00:53:10On paper, sounds delicious, but whether it works or not, they can try it.

00:53:15Maria has a lot of ideas that maybe sometimes it's too much and I feel like tonight's kind of not

00:53:23the night to do that because if you've messed something up, you could potentially be going home.

00:53:27Okay, they look a little bit better, I must say. The edges are a little bit better.

00:53:38Good, patience is a virtue.

00:53:40I mean, they smell good. I'm going to start piping dot of the pistachio praline and Bailey,

00:53:48I need you to follow with the caramel. We are almost done for the ultimate instant restaurant.

00:53:55Can you believe it? I can't. All right. Caramelized pistachios.

00:54:03Are you for real? Stop, man. Quick, react.

00:54:12Bailey! Bailey, are you for real, bro?

00:54:18We've already dealt with so much and I honestly cannot believe what's just happened.

00:54:23All right, Bailey, no one's going to know. You're going to cover it with our beautiful

00:54:27caramelized pistachios. Got a bit more here. Perfect. All the good bits. All right, I think

00:54:36this is it. Should we go get our ice creams out? Yeah. We made ice cream earlier and it's beautiful.

00:54:43I think that our ice cream is very creamy, very delightful. I definitely think that we have done

00:54:50enough tonight to stay in the competition. It's been hard with all the extra new challenges that

00:54:58came for us tonight, but we are competitive enough and we can win this thing. I'm going to pick this

00:55:05for Colin. And I'm going to pick this one for Manu. All right, let's do it. Let's go.

00:55:11Dessert is served.

00:55:20Dessert is served. Thank you. Thank you.

00:55:40I think there's something wrong with us. Why did we order the cookie? Like, obviously it's going to be

00:55:44good. She has a cookie shop. So I thought maybe we made a little bit of a mistake there. Like our

00:55:49tummy kind of made the decision instead of our brains.

00:56:01So much is on the line with this cookie. The stress levels are high. I'm so nervous. I mean,

00:56:08I own a cookie business and it will be really sad for me to hear any negative critique from everyone.

00:56:27In Adelaide, expectations for Maria's cookies and their pavlova dessert are sky high.

00:56:34But are there hopes for sweet success tonight about to crumble?

00:56:39We're really nervous because we just really want to get into the semifinals.

00:56:44We have had a lot of people doubt us and this is the last opportunity we're going to get to prove them all

00:56:49wrong.

00:56:53Thank you. And we'll call you back for a final critique.

00:56:56What if it's it?

00:57:19It's a bit salty.

00:57:20I'm trying the pavlova. The Earl Grey, it's just a weird flavour and it doesn't go with it at all.

00:57:36Pretty big letdown, to be honest, with this one. I didn't mind the Earl Grey, but I think it just

00:57:42didn't make sense on this plate with it rather be cool-y. Yeah, it's one of those issues where it

00:57:46kind of looks better than it tasted for me. Well, look, besides the fact that she owned

00:57:51the cookie business, I didn't like it that much. I think it was a bit dense. Like the praline on

00:57:57the cookie, I don't know if that goes together, because it's quite crunchy. Overall, not bad,

00:58:03but not great. A little bit of a letdown, but the flavours were nice. I just think I was expecting

00:58:07a little bit more from Maria's cookies. I felt like the cookie was quite nice, but would have maybe

00:58:12like something just a bit more chunky and moist. Where do you think you sit at this stage?

00:58:18I reckon it could go either way. 62 wasn't the strongest score, but I think they're going to be

00:58:24their thereabouts. For me, I feel like it's neck and neck. Maybe their dessert was slightly better

00:58:29than egg tart, but only one person ordered our egg tart. Whereas for them, three people ordered the

00:58:34cookies, so it was safe. With all three courses complete, the guest teams must now critique and

00:58:44score Maria and Bailey's ultimate instant restaurant, face to face. After Maria revealed that we have

00:58:51strategically scored in this competition, we've had a lot of repercussions from the other teams,

00:58:56and this could impact the way that they score us tonight. I do think that some of the teams really

00:59:01put a target on our back. Maria, Bailey, thank you for having us back at your ultimate instant

00:59:09restaurant, Medusa. The thing is, we're the snakes out at the table tonight. Let's start with you,

00:59:16Justin and Will. I think it started off awesome. The entree was really, really good,

00:59:22and then I think it just tapered off from there. It wasn't bad. It wasn't great. It was okay.

00:59:28So for tonight, we're giving you guys a six. Thank you. I think the six is pretty harsh.

00:59:36The entree wasn't strong. That was definitely the weakest dish of the night. But the main,

00:59:42we had the scotch fillet with red wine jus and potato terrine. We actually couldn't really fault

00:59:47that dish. We loved it. For dessert, we had the warm pistachio cookie. The flavours were there,

00:59:53just a little bit dry and a bit dense. So for this, we're giving you a six. Thank you.

01:00:02That's a little bit sad. I was expecting maybe an eight, to be honest. Daniel and Marco.

01:00:09For entree, we got the octopus. This was definitely our favourite dish of the night.

01:00:13The octopus was cooked perfectly. For mains, we got the scotch fillet. With this one,

01:00:19my steak was cooked perfectly. Marco's was a little bit overdone. With the red wine jus,

01:00:24would have maybe liked it reduced a little bit more because it did have kind of a bit of a whiny

01:00:28taste still. And then for dessert, the cookie, I think, was just a little bit dry. The flavours were

01:00:34definitely there though. I still think it was a pretty strong night for you guys,

01:00:40and we're going to score you a seven. Thank you. Seven, yes. That's really lovely from Daniel

01:00:48and Marco. And considering they're at the bottom of the little ball right now, I mean,

01:00:54they're so cute and lovely. We are not cute and lovely.

01:00:58Mark is a very opinionated man. I don't expect him to hold back tonight.

01:01:13This is the main event. It'd be interesting to see if he's actually going to score according to

01:01:19his standards, which is score fairly.

01:01:28It's all on the line for Maria and Bailey at Medusa,

01:01:34as the time has come for Mark and Tan to critique and score their arch rivals.

01:01:44Entrees are really strong, but main for me, let down was probably steak. The actual steak flavour,

01:01:52I don't feel was there. Like it wasn't caramelised very well on the outside.

01:01:55Dessert, we feel probably let you see us slightly. So overall, we're giving you guys seven.

01:02:01Thank you. Okay. Wow. I'm actually shocked that we got a seven from Mark and Tan. But Mark still

01:02:10cannot be trusted. He is just playing strategic game to butter us up so that we score them well

01:02:15for their instant restaurant. So that means Maria and Bailey,

01:02:19the guest teams have given you a grand total score of 26.

01:02:26That is one point higher than Danielle and Marco.

01:02:33Whoa. I must say I didn't expect it to be that close. We know at the end of the day, one point could be

01:02:40all we need to get into the semi-finals. And now it's our turn to score each dish out of 10.

01:02:47For entrees, we got a seven from Manu and a six from Colin. So we're hoping to hear one,

01:02:52maybe two less from the judges from Maria and Bailey tonight.

01:02:56For entrees, I chose the feta gnocchi with prawn bisque, pepper cream and Ouzo gel.

01:03:02The feta, the saltiness of that was gorgeous in there, the explosion of feta flavor. But the gnocchi

01:03:10themselves, I think, were a little bit dense too heavy for my liking. The prawns were slightly overcooked,

01:03:15but great flavor too, well seasoned. So the scum giving you for your entree is a six.

01:03:23For entree, I had the octopus and fava with spicy salsa verde. The octopus was cooked beautifully. I would

01:03:31have loved a little bit more char. The puree was nice, but there was a lot of it, which sort of

01:03:36overpowers the dish. For your entree tonight, I score you a seven.

01:03:44Damn. Okay, so after entree, we're one point behind.

01:03:48From El Coursat de Barmende with potato scales,

01:03:52Mediterranean vegetables and a lemon velouté. The fish was nicely cooked.

01:03:57The potato scales was not so good. So the scum giving you for your main course is a six.

01:04:08So Marie and Bailey got a six for their main from Manu and we got a seven. So we're back on track.

01:04:12We're back even. Let's go.

01:04:15For our main course, I had the scotch fillet with red wine jus and potato terrine. The beef was cooked

01:04:22really well. I think we need to work on the red wine jus. There was more red wine than there was jus.

01:04:28That sort of overpowered everything for me. For your main course tonight, I score you a six.

01:04:34We got a seven from Colin, so we're currently one point ahead. Let's go. Stop the couch.

01:04:43For dessert, I chose the pavlova with Earl Grey ganache and a raspberry and pink peppercorn curry.

01:04:51The meringue for me is fantastic. It's hard on top, chew in the middle, which is what a pavlova is

01:04:57supposed to offer. That Earl Grey ganache is absolutely delicious. Coolie with raspberry and

01:05:04pink peppercorn is absolutely crazy. But I thought it was delicious too. But I don't think it all goes

01:05:14together. So the scum giving you for your dessert is a seven. Thank you. This is cutting it really close.

01:05:26It's all going to come down to the cookie. They need to get a four.

01:05:31Marie and Bailey for dessert, you gave me a warm pistachio cookie with pistachio praline,

01:05:37caramelised pistachios and vanilla ice cream. I know your cookies are good because you're in business

01:05:43and you're still in business. The flavour was, it was beautiful. I really loved the caramelised

01:05:47pistachios, but I wanted a little bit of soft, gooey, oozy-ness in that cookie, which we didn't really get

01:05:54because it was just a lot of hard cookie. So for your dessert tonight, I score you a six.

01:06:03Maria and Bailey, that gives you a grand total score of 64.

01:06:07That was close. Oh my God. That was close. You have made it to the semi-finals.

01:06:23Congrats to Maria and Bailey. Well deserved. Not the score we were hoping for,

01:06:27but we're starting to run out of chances. Yeah. With a score of 64, Maria and Bailey are third on

01:06:36the leaderboard and have booked their place in the semi-final. Danielle and Marco remain on the bottom,

01:06:43with only Mark and Tan left to cook in this round. Mark and Tan, are you feeling the pressure?

01:06:50Yeah, a little bit, man. But we love pressure. I think that's what makes us perform better. So,

01:06:56bring it on. Well, thank you, everyone. See you soon.

01:06:58Thanks. Good luck to guys.

01:07:00There's a little bit of pressure, coffee glass. Be very upset if we didn't get through the

01:07:05semi-finals and Maria and Bailey did. Yeah, we'd not be happy about that.

01:07:10Thank you, guys. Thank you.

01:07:12Oh my God. Mark and Tan are up next, so hopefully we'll see them on the bottom.

01:07:21Okay, Bailey. Are you cleaning or? Um, tomorrow. Okay. Let's go.

01:07:26Next time, we're in Adelaide with confident mates Mark and Tan. Let's get done.

01:07:37For the final ultimate instant restaurant. At the end of the night, one team will be eliminated.

01:07:45There's a lot of sharks out there coming for us. If we don't do this, we're going to go home.

01:07:49With everything on the line, will their magical menu...

01:07:55This sounds absolutely delicious. Win the table over.

01:07:58I really, really like this dish. Would you be worried if you were our friends over here?

01:08:04Yes. We're praying for a miracle

01:08:07at this point. Or do Maria and Bailey have one final trick up their sleeve?

01:08:13Maria and Bailey might have a bit of a sour taste in their mouth. Their taste buds might

01:08:17be a little bit off tonight. This is definitely disappointing. Rough.

01:08:22Hopefully, Mark and Tan just disappear like a magic trick.

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