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00:00:00Previously...
00:00:02Welcome to Pizza Ball.
00:00:03Welcome to Pizza Ball.
00:00:05Happy couple Danielle and Marco
00:00:07weren't feeling the love in the kitchen.
00:00:10Life, it's burning.
00:00:11I'm scrambling at the moment.
00:00:13Or at the table.
00:00:15That was just not enough.
00:00:17And they were left heartbroken
00:00:18with 62 points.
00:00:20Danielle and Marco, it means you're on the bottom.
00:00:24Meanwhile,
00:00:24there was no love lost
00:00:26between Maria and Mark.
00:00:28Our score always matched
00:00:30what we say on the table.
00:00:32Don't lie.
00:00:33I'm going.
00:00:36You really want to let Mark
00:00:38run you out of this competition? Really?
00:00:42Tonight,
00:00:43a storm is brewing in Adelaide.
00:00:47This is so windy!
00:00:49As Maria and Bailey
00:00:50hatch a plan...
00:00:52We have a little surprise.
00:00:54...to silence Mark once and for all.
00:00:56You know when Mark
00:00:58goes on a little bit of a tangent sometimes?
00:01:00Push the button
00:01:01and have a little help.
00:01:02No!
00:01:05When Mark decides
00:01:06he 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?
00:01:11Is it a good idea
00:01:12Mark should go up there?
00:01:14No!
00:01:15But do we want to see it?
00:01:16Yes!
00:01:17He'll cause chaos in the kitchen.
00:01:20How are we going, guys?
00:01:22Hi, Mark!
00:01:22What is Mark doing here?
00:01:26And everything else going good?
00:01:27We're pretty good,
00:01:28but you're distracting us a little bit.
00:01:30Really appreciate you.
00:01:31Goodbye.
00:01:32See you.
00:01:33Guys, is that the smoke alarm?
00:01:36Oh my God!
00:01:37What the hell?
00:01:38Mark did this, Maria.
00:01:40We're back in South Australia
00:01:50for our next ultimate instant restaurant
00:01:55in Adelaide
00:01:56where boss friends Maria and Bailey
00:01:58are bracing for a potential storm.
00:02:03Bailey!
00:02:04Maria!
00:02:05Medusa!
00:02:06Number three!
00:02:07This is our last opportunity
00:02:09to show everybody
00:02:10that we really do have
00:02:11what it takes to win
00:02:12My Kitchen Rules.
00:02:14We have had a lot of people
00:02:15doubt us in the competition
00:02:16and we need to do everything we can
00:02:19to make sure we prove them all wrong.
00:02:21Mark isn't getting any olive ranches
00:02:22from us tonight.
00:02:23We really want to stick it to Mark.
00:02:26He gives us so much crap at the table
00:02:29so I really want to shut him up.
00:02:32I definitely think that our food
00:02:33is going to be the thing
00:02:35that finally shuts Mark up
00:02:37after this whole time.
00:02:38Absolutely.
00:02:39No!
00:02:40Oh, what's here?
00:02:42What is that?
00:02:42No!
00:02:43This is going to be in the middle
00:02:45of the table
00:02:46to save everybody tonight.
00:02:48No!
00:02:49This button is to be used
00:02:51if Mark keeps talking
00:02:52and you need to shut him up.
00:02:54Just hit the button
00:02:54and it will do the work for you.
00:02:56Everyone's going to love us for that.
00:02:58We definitely deserve
00:02:58some extra points for that.
00:03:00I think not having
00:03:01Maria and Bailey at the table tonight
00:03:03will just be a nice night,
00:03:05less drama
00:03:06and some mediocre food.
00:03:08No, no, no, no, no, no, no.
00:03:09Wow, how effective is that?
00:03:11Barry.
00:03:17With their ultimate instant restaurant
00:03:19now set up,
00:03:20Maria and Bailey
00:03:21have just under four hours
00:03:23to shop for
00:03:24and prep six dishes
00:03:26before their guests arrive.
00:03:27I want to be
00:03:29at the top
00:03:29of the leaderboard this time.
00:03:31Justin and Will
00:03:32are sitting at the top
00:03:33at a 75.
00:03:35So I'm happy
00:03:35with anything over a 76.
00:03:37We just need to beat them
00:03:38so they know
00:03:39that there's competition.
00:03:41That's all.
00:03:42Maria and Bailey
00:03:43can definitely cook.
00:03:44However,
00:03:45I think tonight
00:03:46they want to
00:03:46prove a point
00:03:48and really want to
00:03:49knock this out of the park.
00:03:50They've talked a big game
00:03:51with the way they score,
00:03:52the way they critique.
00:03:54So they'd better bring it.
00:03:55The whole table
00:03:57has been turning
00:03:58on us recently
00:03:59since they found out
00:04:00that we strategically scored.
00:04:02This is a competition.
00:04:03You've got to use
00:04:04everything that you have.
00:04:05We are in the top five.
00:04:07One team is going
00:04:08to be eliminated
00:04:09at the end of this round
00:04:10and to get into
00:04:11the semi-finals
00:04:11would be incredible.
00:04:12So tonight
00:04:13we're going to do that
00:04:14by delivering amazing
00:04:15Mediterranean-inspired menu.
00:04:16for the entree one
00:04:26we're making octopus
00:04:27with fava
00:04:28and spicy salsa verde.
00:04:30What I like
00:04:32about this entree,
00:04:33we have a traditional
00:04:34Greek recipe
00:04:35but we're also
00:04:36adding a little bit
00:04:37of spazziness
00:04:38in there
00:04:39with the salsa verde.
00:04:40We all know
00:04:41about octopus.
00:04:41It's got to be
00:04:42soft and tender,
00:04:43not soft and mushy.
00:04:44Obviously,
00:04:45it's not our first octopus.
00:04:46Mark and Tan,
00:04:47they had a great dish
00:04:48and I'm sure Mark
00:04:50will tell Maria
00:04:51how to do it.
00:04:53What else would you like?
00:04:54Can we please have
00:04:56some lovely king prawns?
00:04:58Yes.
00:04:59Oh, Bailey,
00:04:59they look huge.
00:05:00They look delicious.
00:05:01Amazing.
00:05:02For our entree two,
00:05:04we have a feta gnocchi
00:05:05with prawns,
00:05:06bisque,
00:05:07pepper cream
00:05:08and ouzo gel.
00:05:09I'm hoping the gnocchi
00:05:10to be fluffy
00:05:11like a pillow,
00:05:12salty
00:05:13with bits of feta inside.
00:05:15What concerns me
00:05:17about this entree
00:05:18is this is for me
00:05:20too many things
00:05:21on one plate.
00:05:23All right, Maria,
00:05:24we've got a lot to do.
00:05:25Let's get into it.
00:05:27Okay,
00:05:28where should we start?
00:05:29Maria and Bailey
00:05:30absolutely need to
00:05:31nail this restaurant
00:05:33tonight.
00:05:33Definitely have targets
00:05:34on their back.
00:05:35So everything they put
00:05:36on that plate
00:05:37needs to be amazing
00:05:38because they have
00:05:39so much to prove.
00:05:40So shall we get
00:05:41some eggs?
00:05:41Yes, let's get
00:05:42some eggies.
00:05:43Should we get,
00:05:43say, three dozen?
00:05:44Yes.
00:05:45For our first dessert,
00:05:46we are making
00:05:47a pavlova
00:05:48with Earl Grey ganache
00:05:49and raspberry
00:05:50and pink peppercorn
00:05:51coulis.
00:05:52That sounds
00:05:53interesting to me.
00:05:54I love the
00:05:55Earl Grey ganache,
00:05:57but saying that,
00:05:58it's this mixture
00:05:59of flavours
00:06:00and I hope
00:06:01they haven't shot
00:06:01themselves in the foot.
00:06:03Let's get some
00:06:03pistachios.
00:06:04We need this
00:06:05for our second dessert.
00:06:07For our dessert
00:06:07too,
00:06:08we're making
00:06:09a warm pistachio
00:06:11cookie
00:06:11with pistachio
00:06:13praline,
00:06:14caramelised pistachios
00:06:15and vanilla bean
00:06:16ice cream.
00:06:17So Maria's
00:06:18cookie empire,
00:06:18we've heard a lot
00:06:19about it.
00:06:20We've heard
00:06:20how good she is.
00:06:22Now she's got
00:06:22to put it
00:06:22on the plate.
00:06:23Do you guys
00:06:24have a reward card?
00:06:25Yes, I do.
00:06:26Thank you.
00:06:27Hopefully it's
00:06:28gooey in the middle,
00:06:29crisp on the outside,
00:06:30caramelised pistachios.
00:06:31I would pay
00:06:32for this.
00:06:36With their shopping
00:06:37complete,
00:06:37Maria and Bailey
00:06:38have just a little
00:06:39over three hours
00:06:41to prep their
00:06:42six dishes
00:06:42before the guest
00:06:44teams arrive.
00:06:44So weird,
00:06:45do you?
00:06:47Okay.
00:06:48Apron's on?
00:06:49Apron's on.
00:06:50Are you ready?
00:06:50How are you looking?
00:06:51Good.
00:06:51Good, you?
00:06:52Ready?
00:06:53Let's do it.
00:06:54Given that this
00:06:54is our third time
00:06:55cooking in a house,
00:06:57I have more confidence
00:06:57because we feel
00:06:58more comfortable.
00:06:58We've done this before,
00:07:00but we're also now
00:07:01up in the ante
00:07:02and adding double
00:07:03of everything,
00:07:04so we really
00:07:05have to be
00:07:05on the ball.
00:07:06So, Bailey,
00:07:08I'm starting
00:07:08the fish stock
00:07:10for our lemon velouté
00:07:11for our barramundi
00:07:12for mains.
00:07:13Yes.
00:07:14For our main one,
00:07:15we're cooking
00:07:16barramundi
00:07:17with potato scales,
00:07:18Mediterranean vegetables
00:07:19and lemon velouté.
00:07:21Velouté really
00:07:22is like a thickened
00:07:24milk base sauce.
00:07:25The concerns
00:07:26are the potato scales
00:07:28needs to be
00:07:29crispy
00:07:30on the top
00:07:31of the fish.
00:07:31If it's undercooked,
00:07:32it's not that great.
00:07:33That's going to be hard.
00:07:35Maria,
00:07:35where did you get this idea
00:07:36of the potato scales?
00:07:37So, this is
00:07:38ultimate instant restaurant.
00:07:40Like,
00:07:40we can't just serve
00:07:41something that
00:07:42you commonly see
00:07:43and with the feedback
00:07:44that Marco and Danielle
00:07:45had from the judges,
00:07:47if you don't elevate
00:07:49your dishes now,
00:07:50you're not going to make
00:07:51it to the semifinals.
00:07:52We're definitely
00:07:53banking on Maria
00:07:54and Bailey
00:07:54to be the ones
00:07:55that are going to fail
00:07:56and get us through
00:07:57to the semifinals.
00:07:58We've definitely
00:07:59seen some cracks
00:08:00in their foundation
00:08:00in Kitchen HQ,
00:08:01so I think
00:08:03there's every chance
00:08:04for us to sneak
00:08:04above them tonight.
00:08:06So, Bailey,
00:08:06this is going to form
00:08:07our beef broth
00:08:09for the red wine jus
00:08:10for our lovely steak
00:08:11that we have
00:08:12on the menu tonight.
00:08:13For main two,
00:08:14we're serving
00:08:15scotch fillet
00:08:16with red wine jus
00:08:17and potato terrine.
00:08:19The steak needs
00:08:19to be cooked really well.
00:08:21You can undercook it
00:08:21and 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
00:08:26it's not overly acidic
00:08:28or alcoholy.
00:08:29Make it well
00:08:30and give enough of it.
00:08:31Wow, that came around quickly.
00:08:35Down to an hour to go
00:08:37until the guest teams arrive.
00:08:39Okay, it's really important
00:08:40to start the pavlovas now.
00:08:42We need to bake them
00:08:43for an hour.
00:08:44I'm so glad
00:08:46that Maria is such
00:08:47a dessert wizard.
00:08:48I'm going to be doing
00:08:49all the work
00:08:50and I'll help
00:08:51with the presentation.
00:08:53Oh my God,
00:08:54look how nice
00:08:54and glossy
00:08:55this meringue is.
00:08:57Unbelievable.
00:08:58For our pavlova,
00:08:59everything needs
00:09:00to 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
00:09:06are you making?
00:09:07Eight.
00:09:07Does that give us enough
00:09:08if anything goes wrong?
00:09:10No, but I'm just positive
00:09:11that everyone's going to order
00:09:13the pistachio cookie
00:09:14because I'm the cookie queen,
00:09:15remember?
00:09:16Considering we have
00:09:18levelled up
00:09:18in our critiques
00:09:19and our scoring,
00:09:21I think that the other teams
00:09:22are going to do
00:09:23exactly the same
00:09:24and they'll be a little bit
00:09:25more harsh
00:09:26than we used to.
00:09:27I know that there is
00:09:28a storm out there
00:09:29so maybe Medusa
00:09:31is coming for Mark.
00:09:34If he tries to say
00:09:35something bad about us,
00:09:37Medusa will just...
00:09:39Turn him to stone
00:09:40because that's what she does,
00:09:41right?
00:09:41So Medusa's going to
00:09:43help us out tonight.
00:09:44Although,
00:09:45she is supposed to
00:09:46ward off evil spirits
00:09:47so I hope that Mark
00:09:49just doesn't come.
00:09:59We are currently
00:10:00second on the leaderboard.
00:10:01Which feels good
00:10:02because we definitely
00:10:03haven't had that feeling
00:10:04before.
00:10:05Which is crazy.
00:10:06So we can have
00:10:06a good time in there
00:10:07tonight.
00:10:08I'm feeling pretty
00:10:09disappointed about last night
00:10:10but I definitely feel
00:10:12like there's still
00:10:12an opportunity for us
00:10:13to make it to the
00:10:14semifinals.
00:10:15I think with the score
00:10:15of 62,
00:10:16I feel like we've still
00:10:17got a chance.
00:10:18Tonight,
00:10:19it's history in the
00:10:20making.
00:10:21The Battle of Adelaide.
00:10:22Mark and Tan,
00:10:23Maria and Bailey.
00:10:24It's like an unstoppable
00:10:25force meets a movable
00:10:26object.
00:10:32Oh my God,
00:10:33they're here.
00:10:33Oh my God.
00:10:34Can you believe it?
00:10:36Do we both look like
00:10:37we've been doing things,
00:10:38right?
00:10:38Yeah.
00:10:39Let me just...
00:10:40Maybe we can dust
00:10:41some more flowers.
00:10:41It's okay,
00:10:42let's go.
00:10:43Let's go.
00:10:45Hi!
00:10:47Come in.
00:10:48Welcome.
00:10:49When we walk in,
00:10:51Maria tried to shake
00:10:51my hand,
00:10:52so I gave her a hug
00:10:53instead.
00:10:54Maybe I should have
00:10:55just given a high five
00:10:56actually.
00:10:57That probably would have
00:10:57been a bit better.
00:10:58I'll remember for next
00:10:59time.
00:10:59Ha ha ha.
00:11:00Oh my God.
00:11:01Oh my God.
00:11:02Oh my God.
00:11:03Yeah, beautiful.
00:11:03This look.
00:11:05Medusa.
00:11:06Is it?
00:11:06It's their time.
00:11:07That time.
00:11:07Wow.
00:11:08Medusa is dark,
00:11:10majestic,
00:11:11full of...
00:11:12What's the word?
00:11:12Ambience.
00:11:12Ambience.
00:11:13Yeah.
00:11:13Olive branches,
00:11:14which people might need
00:11:16a few of tonight.
00:11:17Always olive branches there
00:11:18to extend
00:11:19at any point
00:11:20if they need.
00:11:21Hi, everyone.
00:11:25Welcome to Medusa
00:11:26again.
00:11:27Tonight,
00:11:28we are all
00:11:29of our big flavours.
00:11:31We're going to keep
00:11:31it a little bit more
00:11:32simple,
00:11:33but without losing
00:11:34our true selves.
00:11:36As we all know,
00:11:37the competition
00:11:38is starting to heat up,
00:11:39so we're really
00:11:40taking on the advice
00:11:42from the judges
00:11:42and hopefully
00:11:43surprise you all tonight.
00:11:45And lastly,
00:11:47we have a little surprise
00:11:48for you.
00:11:49We have a little surprise
00:11:49for you in the middle
00:11:50of the table.
00:11:51This surprise
00:11:52is for Mark.
00:11:55That's nice.
00:11:56So, you know
00:11:57when Mark
00:11:58goes on a little bit
00:11:59of a tangent sometimes
00:11:59and we can't quite
00:12:01get there,
00:12:02push the button
00:12:02and hopefully
00:12:03it'll help.
00:12:05Anyway,
00:12:06we've got to go.
00:12:07See you guys.
00:12:08Thank you.
00:12:11What was that about, Mark?
00:12:12I've always said
00:12:13they're pretty rude people,
00:12:14but that's all good.
00:12:15Did that have anything
00:12:16to do with last night?
00:12:17Obviously,
00:12:17last night,
00:12:18we were all
00:12:19calling them out
00:12:20about obviously
00:12:21their strategic scoring
00:12:22and, you know,
00:12:22if they can't handle
00:12:23that,
00:12:24that's their fault
00:12:25for lying about it
00:12:26and for me,
00:12:28something like this
00:12:28is like another slap
00:12:29in the face
00:12:30from them being rude.
00:12:31Now, you can try
00:12:32to get it under my skin,
00:12:33but at the end of the day,
00:12:34we're still going
00:12:35to outcook them.
00:12:37Does this affect
00:12:38your taste buds tonight?
00:12:39Maybe if the food's
00:12:40not good enough,
00:12:41we can just...
00:12:41For the last night,
00:12:43no!
00:12:43I love it.
00:12:48I love it.
00:12:49Thank you.
00:13:19I love it.
00:13:20I love it.
00:13:21I love it.
00:13:22Bonsoir!
00:13:23How are you, darling?
00:13:24Hi!
00:13:25Good day, gentlemen.
00:13:26Thank you very much.
00:13:27Thanks for having us.
00:13:28Welcome back.
00:13:29Welcome back.
00:13:30All right?
00:13:31Let's do it.
00:13:32Let's do it.
00:13:36Good evening, Bonsoir!
00:13:37How are we all?
00:13:43Good.
00:13:44Good, good.
00:13:45So, if you would like
00:13:46to open up your menus,
00:13:48everybody...
00:13:49Your first option
00:13:51for entree
00:13:52is an octopus
00:13:53with fava
00:13:53and spicy salsa verde.
00:13:56For the second entree,
00:13:58we have
00:13:59feta gnocchi
00:14:00with prongs,
00:14:01bisque,
00:14:02pepper cream
00:14:02and ooza gel.
00:14:04We've cooked octopuses before,
00:14:06so we're interested
00:14:06to see how
00:14:07Rhi and Bailey
00:14:08are going to cook this up.
00:14:09It will be very,
00:14:10very interesting
00:14:10if they can outdo our nine,
00:14:13but I don't think
00:14:14they're going to.
00:14:14For main,
00:14:16your first option
00:14:16is a barramundi
00:14:17with potato scales,
00:14:19Mediterranean vegetables
00:14:20and a lemon valeté.
00:14:21And your second option
00:14:23for a main,
00:14:23it's a Scots fillet
00:14:25with red wine jus
00:14:26and potato terrine.
00:14:28Wow!
00:14:29Oh, my gosh.
00:14:29That looks amazing.
00:14:31That looks like
00:14:31about 13 people
00:14:32need to cook this.
00:14:34I think with
00:14:34Maria and Bailey's menu
00:14:35being so complicated,
00:14:37there is so much
00:14:38more room for error.
00:14:39If you've got
00:14:39three or four things
00:14:40that aren't right,
00:14:41then they're definitely
00:14:42looking like they could
00:14:43get a lower score
00:14:43than us.
00:14:45And for desserts,
00:14:46your first option
00:14:47is a pavlova
00:14:48with earl grey ganache
00:14:49and raspberry
00:14:50and pink peppercorn coulis.
00:14:52And for our second
00:14:53dessert option,
00:14:55we have a warm
00:14:55pistachio cookie
00:14:56with pistachio praline,
00:14:58caramelised pistachios
00:14:59and vanilla bean ice cream.
00:15:01Finally!
00:15:02We have been waiting
00:15:03to try those.
00:15:04I hope it's yummy
00:15:05and exactly how
00:15:06we've seen them
00:15:06because we have done
00:15:07a little bit of research
00:15:07on our cookies
00:15:08and they look amazing.
00:15:09Thank you.
00:15:11Should we take
00:15:12your orders?
00:15:13For our trial,
00:15:13I'll have the feta gnocchi,
00:15:14please.
00:15:15The barramundi.
00:15:16The pavlova, please.
00:15:17Amazing.
00:15:18I shall have the octopus,
00:15:20the scotch fillet
00:15:21and the cookie.
00:15:23Danielle and Marco.
00:15:24For Maine,
00:15:25we'll get the scotch fillet.
00:15:26And then we'll have
00:15:27to get the cookie
00:15:28for dessert.
00:15:29Thanks.
00:15:30The thing that we're
00:15:31most threatened by,
00:15:32by far,
00:15:32is Maria's cookie.
00:15:34Maria has a cookie business.
00:15:35And I think it's really
00:15:37brave that she's done that
00:15:38because if it doesn't
00:15:39turn out well,
00:15:40yeah, that's not
00:15:41going to be good for her.
00:15:41Can we please get the scotch fillet
00:15:45for Maine, please?
00:15:46And then for dessert,
00:15:47we'll have your
00:15:48warm pistachio cookie.
00:15:50Can we please get
00:15:51the octopus
00:15:52and the cookie?
00:15:54So we'll grab the octopus.
00:15:55And which dessert
00:15:56do you want to do?
00:15:57Pavlova?
00:15:58Yeah, we'll do the pavlova
00:15:59for this day.
00:16:00Ooh, unexpected.
00:16:01Nice.
00:16:02I'm surprised that Mark
00:16:03didn't order your cookie
00:16:05just so that he could
00:16:06critique it so hard
00:16:07and make you feel bad.
00:16:09Obviously he thought
00:16:10that it's going to be great
00:16:11so he's obviously
00:16:12not going to order
00:16:13the cooking.
00:16:16Well, we'd better
00:16:17get started.
00:16:18That's right.
00:16:18It's not going to cook itself.
00:16:20That's right.
00:16:20Good luck.
00:16:21Good luck, guys.
00:16:21Good luck.
00:16:26The worst case scenario
00:16:29tonight would probably
00:16:31be Marie and Bailey
00:16:32outdoing Justin and Will
00:16:34but I can guarantee
00:16:35they won't get
00:16:36the highest score.
00:16:39Game on.
00:16:43Coming up
00:16:44with the table
00:16:45turning against them
00:16:46If it's a bit bland
00:16:47everyone's going to find
00:16:48another reason to
00:16:49complain about it.
00:16:50We are in a vulnerable
00:16:51position.
00:16:52Maria and Bailey
00:16:53are out to silence
00:16:54the critics.
00:16:55Oh my God!
00:16:57Beautiful guy, look!
00:16:58We want to prove
00:16:59that we can
00:17:00end up on the top
00:17:01of the leaderboard.
00:17:02But will arch rival
00:17:03Mark
00:17:04How are we going, guys?
00:17:05What is Mark
00:17:06doing here?
00:17:07See their semi-final dream
00:17:10You're distracting us
00:17:11a little bit.
00:17:12I just want him
00:17:12gone.
00:17:13Go up
00:17:14in smoke.
00:17:16Mark, do this, Maria.
00:17:18This is too much.
00:17:19Oh my God!
00:17:19In Adelaide, boss friends
00:17:28Maria and Bailey
00:17:29are looking to impress
00:17:30their guests
00:17:31with their two ambitious
00:17:33entrees.
00:17:34So we need seven serves
00:17:36of the octopus
00:17:36and we also need
00:17:38three serves
00:17:38for the gnocchi.
00:17:41Now we're at the
00:17:41ultimate instant restaurant.
00:17:43It is far more challenging
00:17:44cooking two lots
00:17:46of everything.
00:17:48It's really stressful.
00:17:50Bailey, the bisque
00:17:51looks unreal.
00:17:52It looks beautiful.
00:17:54I'm going to do
00:17:55the feta gnocchi.
00:17:56Perfect.
00:17:57For entree two,
00:17:58we're serving
00:17:59feta gnocchi
00:18:00with prawns,
00:18:01bisque,
00:18:01pepper cream
00:18:02and ooza gel.
00:18:03We don't add
00:18:04any salt to this.
00:18:05Yes, I mean feta.
00:18:07Adds a lot of salt
00:18:08to it.
00:18:08But that's kind of
00:18:09like the charm
00:18:10of the feta gnocchi,
00:18:11isn't it?
00:18:11This recipe
00:18:12is definitely
00:18:13not traditional.
00:18:14I'm using the feta
00:18:14instead of using potato.
00:18:16We're trying
00:18:17to do something
00:18:18outside of the box
00:18:19and really create
00:18:20a Greek sort of gnocchi.
00:18:23So just remember
00:18:23two fingers
00:18:24a little bit, Bailey,
00:18:26and then dent.
00:18:28The texture
00:18:28of the feta gnocchi
00:18:29is definitely different
00:18:31to a traditional gnocchi.
00:18:32It's a little bit
00:18:33more clumpy
00:18:34on the inside
00:18:34and then once
00:18:35you fry them
00:18:36on the pan
00:18:37you get a crunch
00:18:38and then you get
00:18:39some chewiness
00:18:39on the middle.
00:18:40All right, Marie,
00:18:41I'm going straight
00:18:41in and cooking
00:18:42this now, okay?
00:18:43Oh my God!
00:18:44Beautiful color!
00:18:46This is exactly
00:18:46what we were going for.
00:18:47What I like
00:18:49about this entree
00:18:50is that it takes
00:18:51me back
00:18:52to a great summer.
00:18:53Okay, I'm just
00:18:54going to cook
00:18:55the prawns
00:18:55and just a little
00:18:56bit of butter, Bailey.
00:18:57I'm just looking
00:18:58for a beautiful
00:18:59like bababoo.
00:19:01The most important
00:19:01thing to get right
00:19:02is the cook
00:19:03of the prawn.
00:19:03It's so easy
00:19:04to overcook them
00:19:05and it happens
00:19:06so quickly.
00:19:06So we better
00:19:07be careful with that.
00:19:09Because we have
00:19:09so many more
00:19:10people who are
00:19:11ready to nitpick.
00:19:12Bailey, you are
00:19:13doing a fantastic
00:19:14job.
00:19:15Keep it up, bro.
00:19:20Marco and Danielle,
00:19:21do you think
00:19:21that you guys
00:19:22will be at the
00:19:23bottom after
00:19:24Maria and Bailey's
00:19:25or no?
00:19:25I hope not.
00:19:26I think with
00:19:27Maria and Bailey,
00:19:27I feel like instant
00:19:28restaurants are
00:19:28definitely probably
00:19:29their weak point.
00:19:30I think when
00:19:31they've got too
00:19:31much time,
00:19:32they almost
00:19:32overcomplicate it
00:19:33and having one
00:19:34dish that's really
00:19:35weak like what
00:19:35we had last night
00:19:36can really bring
00:19:37the whole score
00:19:38down.
00:19:38So I think
00:19:39that we're going
00:19:40to finish the
00:19:40night on top
00:19:41of them and
00:19:42straight into
00:19:42the semifinals
00:19:43but we'll see.
00:19:44The previous
00:19:44instant restaurant
00:19:45round,
00:19:46Maria and Bailey
00:19:46got a score of
00:19:4762 which is
00:19:48our current
00:19:48score now.
00:19:49So I feel
00:19:50like if there's
00:19:51ever a chance
00:19:52in this competition
00:19:52for someone
00:19:53to be below us
00:19:53it's going to be
00:19:54Maria and Bailey
00:19:55tonight.
00:19:57Lowell and
00:19:58Lil,
00:19:58you're the only
00:19:58team that
00:19:59ordered the
00:20:00feta gnocchi
00:20:00with prawns,
00:20:01bisque,
00:20:02pepper cream
00:20:02and ouzo gel.
00:20:04Yeah.
00:20:04You looking
00:20:05forward to it?
00:20:05I am looking
00:20:06forward to it.
00:20:06I think if they
00:20:07nail it it can
00:20:07be delicious.
00:20:08I've never had
00:20:09a feta gnocchi.
00:20:10I love the taste
00:20:10of feta so that
00:20:11should be delicious.
00:20:12So what will be
00:20:13a good feta gnocchi
00:20:14for you?
00:20:15What texture?
00:20:15I want it light,
00:20:16fluffy,
00:20:17easy to digest,
00:20:18full of flavour
00:20:18and yeah I think
00:20:19the pepper cream
00:20:20will really add
00:20:20some flavour in
00:20:21there as well.
00:20:22We have seen
00:20:22gnocchi in the
00:20:23competition already.
00:20:24The biggest thing
00:20:25is that it's not
00:20:25done right,
00:20:26it turns to mash,
00:20:27it's not the
00:20:27right texture,
00:20:28it's not fluffy
00:20:29and light,
00:20:29it could be dense.
00:20:30They have a lot
00:20:31of pressure
00:20:32on their shoulders
00:20:32tonight.
00:20:34All right,
00:20:35octopus.
00:20:38For entree one
00:20:39we're serving
00:20:40octopus with
00:20:41fava and spicy
00:20:42salsa verde.
00:20:43The biggest
00:20:43challenge for our
00:20:44octopus is to
00:20:45get the char.
00:20:46We've been critiqued
00:20:47heavily on that
00:20:47in the past
00:20:48and we really want
00:20:49to make sure we
00:20:49don't make the
00:20:50same mistake again.
00:20:54Yay girl.
00:20:56Bailey,
00:20:57definitely the
00:20:57second back for us.
00:20:58Why?
00:20:59Yes.
00:20:59We get some
00:21:00char that
00:21:01fire alarm is
00:21:02ready to start.
00:21:03It's going to get
00:21:04smoky.
00:21:05The char is really
00:21:05just the flavour.
00:21:06The thing that
00:21:07worries us the most
00:21:08about our octopus
00:21:09entree is that
00:21:10there's only three
00:21:11components to it
00:21:12so it really needs
00:21:13to be perfect.
00:21:15The last people
00:21:16to make octopus
00:21:17in this competition
00:21:18was Mark and Tan.
00:21:19Mm-hmm.
00:21:19They got two
00:21:20nines for that
00:21:21so hopefully we
00:21:22can get two
00:21:22tens.
00:21:23Oh, that's
00:21:23beautiful.
00:21:26Mark and Tan.
00:21:28What do you
00:21:28think the risks
00:21:29are with this
00:21:30octopus?
00:21:31If it's too chewy
00:21:32obviously no one's
00:21:33going to like it
00:21:33and hoping that
00:21:35salsa verde really
00:21:36packs a punch for
00:21:37everyone as well.
00:21:37If it's a bit bland
00:21:38everyone's going to
00:21:39find another reason
00:21:40to complain about it.
00:21:41So you're on tree
00:21:42you've got a nine.
00:21:43Do you think this
00:21:43octopus can get a nine?
00:21:45I don't know if they
00:21:46can but they can try.
00:21:49So how critical
00:21:50are you going to be
00:21:50tonight?
00:21:51The whole competition
00:21:52we've been honest
00:21:54with everyone's
00:21:55critiques.
00:21:55Our scoring's always
00:21:56lined up with the
00:21:57judges for yourselves
00:21:58so we're going to
00:22:00continue with that.
00:22:01Integrity for us
00:22:02is the biggest thing.
00:22:03I think Marie and
00:22:04Bailey got caught
00:22:05with their hand in the
00:22:06cookie jar for
00:22:07strategic scoring
00:22:08and I think if
00:22:09that's how they
00:22:09want to win
00:22:10that's a loser
00:22:11mentality.
00:22:13Daniel Marco
00:22:13what's your side
00:22:14on the octopus?
00:22:15Interested to see
00:22:16what they do with
00:22:16the father beans
00:22:17and the octopus.
00:22:18I feel like Maria
00:22:19and Bailey are very
00:22:20technically skilled
00:22:21so I think this
00:22:21will be a really
00:22:22good dish if they
00:22:23get it right.
00:22:24Alright Justin.
00:22:24I think it's a
00:22:25really good entree.
00:22:26I think the whole
00:22:26menu reads really
00:22:27well but I'm
00:22:28excited about this
00:22:28entree in particular.
00:22:29Can this menu
00:22:30beat your score?
00:22:31Like if they get
00:22:32everything right
00:22:32tonight and they
00:22:33work well.
00:22:34No!
00:22:38I feel like I'm
00:22:39about to feed like
00:22:40the whole village
00:22:41or something.
00:22:42We definitely have
00:22:43a combination between
00:22:44angry villagers and
00:22:45friendly at the table.
00:22:48Let's don't go there
00:22:48Bailey.
00:22:49We're plating now.
00:22:50Now we need to put
00:22:51the love that all
00:22:53these dishes deserve.
00:22:54We are in a
00:22:55vulnerable position
00:22:56because we've talked
00:22:57about game and we
00:22:58need to blow everyone
00:22:59away.
00:23:00We have a target
00:23:01on our back and
00:23:02they're going to be
00:23:02going through each
00:23:04element and making
00:23:05sure that it's
00:23:05cooked right.
00:23:08I'm super stoked
00:23:10with these.
00:23:11I think we're
00:23:11bringing flavour,
00:23:12we're keeping it
00:23:13simple.
00:23:14This is definitely
00:23:14simple in my eyes.
00:23:16I'm not sure about
00:23:17everybody else.
00:23:18We definitely feel
00:23:19proud of our
00:23:20entrees.
00:23:20We want to prove
00:23:21to everybody else
00:23:22that we can end up
00:23:24on the top of the
00:23:24leaderboard.
00:23:25Mark, Colin,
00:23:27menu, let's go.
00:23:28Let's go.
00:23:38Andre is served.
00:23:52We're happy with how
00:23:53they look.
00:23:54Thank you.
00:23:56But we're worried
00:23:56about the char of the
00:23:58of the booths and how
00:23:59it will be compared to
00:24:00Mark and Tens.
00:24:02And our gnocchi, it's not
00:24:04traditional at all.
00:24:06Thank you.
00:24:07Wow, it looks gorgeous.
00:24:10It's nice and simple.
00:24:11If they've nailed these
00:24:12three elements, we're
00:24:13definitely going to be
00:24:14in trouble.
00:24:21All the nerves just
00:24:22come flooding in.
00:24:23I think the other teens
00:24:24definitely are going to
00:24:26come after us.
00:24:30It's so nerve-wracking.
00:24:31At Maria and Bailey's
00:24:44ultimate instant restaurant,
00:24:46their entrees have just
00:24:48landed.
00:24:49Feternocchi.
00:24:51And octopus with fava
00:24:53and spicy salsa verde.
00:24:55I'm definitely feeling the
00:24:57pressure tonight because we
00:24:59confess to certainty scoring,
00:25:02so we have a target on our
00:25:03back.
00:25:04Thank you.
00:25:05We'll call you back and
00:25:06tell you what we think.
00:25:07Thank you.
00:25:12Bon appetit.
00:25:13The gnocchi flavour is great
00:25:22with the feta, but this isn't
00:25:24the right texture, it's not
00:25:25fluffy and light.
00:25:27It's just wrong.
00:25:28It's like a flat little
00:25:29pancake.
00:25:29The octopus, very tough, my
00:25:37piece, very tough.
00:25:40Against what we cooked, I
00:25:42don't think it's anywhere
00:25:42close.
00:25:52All right.
00:25:54Danny Marco, what do you
00:25:55think of this octopus and
00:25:56fava?
00:25:57It was really good.
00:25:58Usually I don't really like
00:25:59beans and that fava puree was
00:26:01delicious, packed full of
00:26:02flavour.
00:26:03Yeah, they're off to a really
00:26:04good start.
00:26:05If Maria and Bailey continue
00:26:07like this tonight.
00:26:09Book some flights back to
00:26:10Perth ASAP.
00:26:11Yeah, crap.
00:26:13Damn it.
00:26:13This dish was absolutely
00:26:15delicious.
00:26:16It was unreal.
00:26:17I think the only thing that I
00:26:18would change was the ratios.
00:26:20A little bit less fava and a
00:26:21bit more salsa.
00:26:22I would have loved to have
00:26:22dipped the octopus straight
00:26:24in that salsa.
00:26:26Ten.
00:26:27The octopus.
00:26:28Thoughts?
00:26:28Not as good as ours.
00:26:32The salsa part, I couldn't
00:26:34taste as much.
00:26:35But it just felt like chili
00:26:36being put over it, maybe.
00:26:37The biggest letdown, though,
00:26:39is the octopus.
00:26:40I could barely cut it, even
00:26:42when I ate it.
00:26:42It was very chewy.
00:26:44And though, as I can say this,
00:26:45obviously we cooked ours and it
00:26:47was very soft.
00:26:49It's pretty stupid to try and
00:26:50copy dish that we got a nine
00:26:53for.
00:26:53This is like a dollar store
00:26:55knock-off version.
00:26:58Lol and Lil, how was your
00:27:00gnocchi?
00:27:01I like the flavour of the feta in
00:27:02the gnocchi.
00:27:03The gnocchi's so flat, though,
00:27:05like it doesn't have any body in it.
00:27:07It doesn't have the wiggle,
00:27:08wiggle.
00:27:08It doesn't have the wiggle,
00:27:09wiggle.
00:27:09It's not that soft.
00:27:10Yeah, it's a bit dense.
00:27:12I think the prawn is overcooked a
00:27:14bit.
00:27:15It's quite chewy.
00:27:16There's just so many flavours
00:27:17fighting each other, and I don't
00:27:19know if it works.
00:27:21We've got Daniel and Marco or
00:27:24Maria and Bailey.
00:27:26I think you're pretty on par.
00:27:27I think you might be slightly
00:27:28ahead, but pretty on par, to be
00:27:29honest, at this stage.
00:27:37Maria and Bailey, for entree, I
00:27:38had the octopus and fava with
00:27:41spicy salsa verde.
00:27:44The octopus, for me, cooked
00:27:45beautifully.
00:27:47Maybe a little bit more char on
00:27:48there.
00:27:49The puree was beautiful.
00:27:50It was creamy.
00:27:52But you need a lot less, because
00:27:53all you can taste is that puree.
00:27:56And I would have loved a lot more
00:27:57of the spicy salsa verde.
00:27:59But you know what?
00:28:00It was not a bad start.
00:28:02There's a couple of tweaks we can
00:28:03do, but it was a good start to
00:28:05the meal.
00:28:05Thank you.
00:28:07I'm really positive.
00:28:08After getting our critiques for our
00:28:10octopus dish, I think this might
00:28:13be a good start.
00:28:15Maria and Bailey, for entree, I
00:28:17got the feta gnocchi with prawns,
00:28:20bisque, pepper cream, and ooze
00:28:22gel.
00:28:24The prawns, well seasoned, well
00:28:27colored, slightly overcooked.
00:28:29And the gnocchi, I was very
00:28:31disappointed.
00:28:31I love the addition of the feta, right?
00:28:36That saltiness really shone through.
00:28:39But the gnocchi themselves, I think,
00:28:41were a little bit dense and too heavy
00:28:43for my liking.
00:28:43I am a little bit sad about Manu's feedback.
00:28:48We were not trying to do like a traditional
00:28:50gnocchi.
00:28:50We were trying to do something outside of
00:28:52the 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
00:29:00simpler.
00:29:01And just concentrate on the fish, concentrate on the beef,
00:29:04concentrate on the potato, and on the sauce.
00:29:06All right?
00:29:07Thank you.
00:29:08Thank you, guys.
00:29:08Good job, guys.
00:29:09Well done.
00:29:09Thank you.
00:29:15We're kind of lucky that not everyone
00:29:18orders a gnocchi.
00:29:19Yeah.
00:29:20After getting the entree critiques from the judges,
00:29:22I think we're feeling pretty positive still.
00:29:25We had some good feedback.
00:29:26So I think that we still could be in the running
00:29:29to be at the top of the leaderboard.
00:29:31Luckily for our mains, it's relatively simple
00:29:33in 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 organize the steaks.
00:29:42And they're quite big, so.
00:29:43They're huge.
00:29:44They're huge.
00:29:45Oh, my God.
00:29:46Yes.
00:29:47For our second main, we're cooking a scotch fillet
00:29:50with red wine jute and potato terrine.
00:29:52In a perfect world, we would have a beautiful
00:29:56medium rare steak that has glistening little bits
00:29:59of salt on there.
00:30:01Beautiful.
00:30:01Excellent.
00:30:02Oh, my God.
00:30:02Look at this is so cute.
00:30:04Beautiful.
00:30:05We have never cooked this many steaks before.
00:30:08And having to cook perfectly medium rare steaks,
00:30:11this is quite challenging.
00:30:13Good.
00:30:14Yeah.
00:30:15And everyone will be super critical
00:30:16if any of the steaks are even slightly under or overcooked.
00:30:19That's good.
00:30:21We know the teams are gunning for us.
00:30:22So, 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.
00:30:33Marie and Bailey, you didn't ask how we want the meat cooked.
00:30:37Oh, true.
00:30:39Yeah.
00:30:39Fair.
00:30:40Do you reckon I should go check how they're cooking the meats?
00:30:43Well, no, because I think...
00:30:46I'll start calling white lady funerals now.
00:30:49Make sure if you do go out there, Maria, it doesn't have anything in her hand.
00:30:54Is it a good idea Mark should go up there?
00:30:57No.
00:30:57But do we want to see it?
00:30:59Yes.
00:31:02My last words to Mark right now would be duck to the left, then to the right.
00:31:06I think that's how Maria normally likes to do it, with her pans.
00:31:09If you got a rare, would you be upset?
00:31:11Yes.
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?
00:31:16Medium rare and...
00:31:17Medium for me, please.
00:31:19Medium rare for her.
00:31:20Of course.
00:31:21Marie and Bailey had a bit of a poke at me this afternoon with the no button,
00:31:24so maybe it's time to poke back.
00:31:26It was time to vlog and say it's good luck.
00:31:28Hey Mark, see you at Adelaide Cemetery, mate.
00:31:32We'll deliver some flowers.
00:31:38It's alright.
00:31:39This is baking paper.
00:31:41It did work, baby.
00:31:42How are you going, guys?
00:31:44Hi, Mark.
00:31:45How are you?
00:31:46What is Mark doing here?
00:31:49I actually came up to help.
00:31:50Oh, really?
00:31:51Yes.
00:31:51Their audacity.
00:31:53Everyone said, but all the steaks, can they be...
00:31:56Medium rare?
00:31:58Mm-hmm.
00:31:59And then one did ask for it, though, to be about medium well done.
00:32:04Honestly.
00:32:04Who was that?
00:32:05Lowell.
00:32:06I knew it.
00:32:07Yes.
00:32:07He 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 score you guys straight away.
00:32:17This is me extending the olive branch.
00:32:19Thank you.
00:32:20I should have brought one up.
00:32:21Mark is a huge distraction.
00:32:23Cool.
00:32:23Yeah.
00:32:24Thanks.
00:32:24We 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.
00:32:29Are you doing those on this one?
00:32:31Bye.
00:32:32Yes.
00:32:32Bye.
00:32:33Thank you so much.
00:32:34And I'm so sick to death of hearing his voice, looking at his face.
00:32:38Appreciate it.
00:32:38Goodbye.
00:32:39See you.
00:32:40Have a nice time.
00:32:41I just want him gone, out of the kitchen, out of the competition.
00:32:46That came from the heart.
00:32:48I'm going to 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?
00:32:58No, I didn't do the bottom.
00:33:00I don't want to be second guessing how we cook the steaks.
00:33:03I'm just going to give you some garlic.
00:33:05I don't need it yet.
00:33:06Relax.
00:33:07Oh, f***.
00:33:08As if enough hasn't gone wrong tonight, now we have the smoke alarm going.
00:33:16What can happen next?
00:33:18What is Medusa doing?
00:33:19He did this.
00:33:20Mark did this, Maria.
00:33:21Just relax.
00:33:22Relax.
00:33:23Because the stress is stressing.
00:33:25Guys, is that the smoke alarm?
00:33:26Sounds like it.
00:33:27That's so bad.
00:33:29Oh, my gosh.
00:33:31Do you think Mark started the fire or do you think they've burned something themselves?
00:33:34We're going to throw him in the oven.
00:33:36She let him in.
00:33:38Do not put the steaks now.
00:33:41Take it off.
00:33:42This is too much.
00:33:43Shh.
00:33:44I don't know what I'm doing now.
00:33:47Oh, my God.
00:33:49What the hell?
00:33:49F***.
00:33:50F***.
00:33:57At 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 f*** sakes.
00:34:06And 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.
00:34:21Should 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.
00:34:27Oh, ho, ho, ho.
00:34:27Just, it needs five minutes.
00:34:29We are really risking overcooking stuff right now, and it's really hard to look out for all
00:34:36these proteins.
00:34:37I'm stressing hard.
00:34:38Okay.
00:34:40Bailey, I need you to get cooking.
00:34:42I know that you're trying.
00:34:43Bailey, get a spoon and base.
00:34:46Here, babe.
00:34:47Here, babe.
00:34:48F*** off.
00:34:55So that is a little bit concerning.
00:34:57It's still going.
00:34:58It's still going.
00:34:59What did you do?
00:35:03Did he set that smoke alarm off?
00:35:06He doesn't smoke alarm.
00:35:07He says the culprit.
00:35:11It's very convenient that as soon as Mark went to the kitchen, fire alarm started going
00:35:17off.
00:35:18What's up, Mark?
00:35:19What happened?
00:35:20Yeah, so I just went up there.
00:35:21Bailey.
00:35:22He was like, stop.
00:35:23Get out.
00:35:24We don't want anyone to have a really bad cook, but if Mark's going to go up there and kind
00:35:29of stuff a couple of things up, then we'll just let it happen.
00:35:34James, you decide to go for the fish.
00:35:37What 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.
00:35:42Nice, big barramundi fillet.
00:35:44I think barramundi is a good choice because it's quite forgiving.
00:35:47If you overcook it slightly, it's still nice and tender.
00:35:50So, love the barramundi cooked well.
00:35:53Potatoes goes up.
00:35:54It's crunchy for some texture.
00:35:55And fish with lemon.
00:35:56Come on.
00:35:57We've only got one team having fish and the rest are having the steak.
00:36:01Is it easier that way?
00:36:02Because you've only got to cook one fish.
00:36:05Yeah, true.
00:36:06I'm expecting this fish to be a knockout.
00:36:09I think, Bailey, the smoke alarm really threw us off.
00:36:15Yep.
00:36:16I agree.
00:36:17So, no good, darling.
00:36:19After all that wasted time, we need to get the barramundi fried.
00:36:22So, 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.
00:36:31We 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.
00:36:44We have just to complete our lemon valetée, which is a beautiful French sauce.
00:36:49Oh my God.
00:36:50More lemon.
00:36:51It's very lemony.
00:36:53More lemon.
00:36:55And then we'll also need to do our vegetables.
00:36:58What is going on out there?
00:37:03Did you guys know that Mark can break dance?
00:37:06What?
00:37:07No.
00:37:08No, hold it.
00:37:09Let's go, let's see it.
00:37:10Can you actually break dance?
00:37:11Go do it right now.
00:37:12I used to be out now.
00:37:13Come on, I've heard so many.
00:37:14Come on, come on, come on, come on, come on, come on, come on.
00:37:18The stage is yours.
00:37:20The stage is all yours, Mark.
00:37:22Take it away.
00:37:23I really hope I don't hit anything.
00:37:26Just, I hope they've got insurance.
00:37:28Tricky, tricky, tricky, tricky.
00:37:30Oh!
00:37:33Ah, Mark, that wasn't dancing, that was gymnastics.
00:37:38That was called a round off.
00:37:40We learnt that in year seven.
00:37:44So, back to the steaks.
00:37:46Right, we'll start with Meat Master 2.0.
00:37:49The steaks are very thick steaks,
00:37:52which normally I do on like a barbecue.
00:37:54I don't know, they might struggle.
00:37:55Might be a bit bloody in the middle for you.
00:37:57We will see.
00:37:58I'm so intrigued to see if Maria and Bailey can deliver my steak medium
00:38:02well after Mark went and visited them in the kitchen.
00:38:05That's a lot of pressure on their shoulders.
00:38:07Mark, what are you expecting?
00:38:09Well, I much prefer thicker cuts of steak.
00:38:12And I think the red wine jus is going to be at 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.
00:38:22But 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 to 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, I 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 and cut them open
00:39:07to actually work out if we've cooked them right or not.
00:39:10Alright, Bailey.
00:39:14That's medium.
00:39:15Yeah.
00:39:16We can use that for Lowell.
00:39:18Let's hope that all the rest of our steaks are medium red.
00:39:22Alright, I'm just going to go with the thicker one.
00:39:24This is so stressful, bro.
00:39:26Yeah.
00:39:28Alright.
00:39:30It is a little bit medium, isn't it?
00:39:35Alright.
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.
00:39:42Alright.
00:39:43But after all the drawing in the kitchen,
00:39:44we can at least get something on the plate right now.
00:39:46We've got steak and asparagus.
00:39:48We've got our potato terrine on there.
00:39:51Okay.
00:39:52And our red wine jus.
00:39:54How's it looking?
00:39:55I think it looks pretty good.
00:39:56I'm just adding a little cornstarch situation to thicken it up.
00:40:01The red wine jus hasn't reduced as much as we would like.
00:40:05However, you're definitely getting the red wine taste to it.
00:40:09And we're almost there.
00:40:10Barely salt.
00:40:11And I'll do the fish.
00:40:12Plating the fish.
00:40:13The lemon veluté is there for the sauce element and the barramundi should have a really nice
00:40:23crust of the potato and the vegetables just to burst a little Mediterranean flavour on the plate.
00:40:30Well, definitely it's not the presentation for the fish that I was hoping for.
00:40:35I think that the fish is done okay.
00:40:38We could have get some more like consistency on the potato scales.
00:40:43And I'm worried this might affect the taste and our skull.
00:40:48This one for Colin?
00:40:49Yes.
00:40:50And this one for Manu.
00:40:51Okay.
00:40:52Let's do it.
00:40:53Don't forget the sauce.
00:40:54Thank you.
00:41:05Mate, it's served.
00:41:07Serving 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.
00:41:22Okay.
00:41:23So Lil.
00:41:24Thank you.
00:41:25And I heard that you like a steak a little bit on the medium well side.
00:41:29So I tried to give you as much as.
00:41:32Thank you.
00:41:33Thank you.
00:41:34Thank you so much for all your advice and help.
00:41:37Thank you.
00:41:38That's all right.
00:41:39I can definitely see, because it is cut open, that it is more just a medium.
00:41:44Yeah, they've overcooked it a bit.
00:41:49Okay, Justin.
00:41:52And a wheel.
00:41:53And a child.
00:42:04Mark purposely threw us off our game tonight with the mains.
00:42:21I'm livid.
00:42:22We're worried about the cook of the steaks and those potato scales.
00:42:25You could have got my help and you could have got a higher score, but that's okay.
00:42:30No 10s for them tonight.
00:42:32No 10s for them tonight.
00:42:43In Adelaide, Maria and Bailey have just served mains.
00:42:48Barramundi with potato scales.
00:42:51And scotch fillet with red wine jus and potato terrine.
00:42:55Mark 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.
00:43:15Thanks, guys.
00:43:16Call you back soon.
00:43:17Thank you.
00:43:19Bon appetit.
00:43:25I can definitely see it is more just a medium.
00:43:44I'm just not getting that nice, beautiful steak flavour.
00:43:47So I'm happy it was more so a fail.
00:43:49Tasting the steak, mine were just slightly overcooked.
00:44:05Definitely a step down from their octopus.
00:44:07I actually prefer both our main dishes to this one.
00:44:14Very bland.
00:44:16Disappointing.
00:44:17Thank you.
00:44:19Justin, you went for the barramundi with potato scales.
00:44:23What do you think?
00:44:25I thought it was okay.
00:44:26It was definitely a step down from their entree.
00:44:30My fish was probably overcooked a little bit, but I didn't mind it because it is barra.
00:44:34It is quite forgiving.
00:44:36However, the potato scales were quite undercooked.
00:44:39Not an amazing dish.
00:44:40Definitely not as good as their entree, but it was okay.
00:44:43So Mark went up, got your order, got your steak cooked for you.
00:44:47He did.
00:44:48In the meantime, caused the fire.
00:44:50Was it worth it?
00:44:54I think it was definitely worth it.
00:44:56I loved that, to be honest.
00:44:58Mark held up his head in the bargain.
00:44:59It was cooked medium well, so thank you Mark.
00:45:01I really liked my steak, it had that crust on the outside which had a little bit of a crunch to it and then you got the softness.
00:45:08I don't think there's much I can fault.
00:45:11I think this dish was great.
00:45:13My steak was actually overcooked a little bit.
00:45:15The red wine dew, I would have liked it to be reduced a little bit more.
00:45:20It was a little bit too on the whiny side.
00:45:23After entree, I was feeling a little bit hopeless, but I feel like I'm feeling a little bit better again.
00:45:28If they kind of continue on this downward trajectory, I feel like we've definitely still got a chance.
00:45:33Who sits where now?
00:45:37I think Maria and Bailey are just ahead.
00:45:40Daniela and Marco, do you agree with this?
00:45:43I think their entree was better, but I think probably both our mains were better than this.
00:45:53Maria and Bailey for main course, I've chose the barramundi with potato scales, Mediterranean vegetables and lemon vertuite.
00:46:03The fish was nicely cooked.
00:46:06The potato scales, not so much.
00:46:10Some were crispy on one side and not so cooked on the other.
00:46:16A vertuite was very lemony, which goes very well with fish, so it worked very well.
00:46:21It did add a little bit of freshness and acidity to the dish.
00:46:25It was a good dish, but it could have been done a lot better.
00:46:28I think the menu was a little bit harsh with his critique.
00:46:33I think that the fact that the potato scales were not like consistent.
00:46:38Like, I mean, we tried our best.
00:46:40I had the scotch fillet with red wine jus and potato terrine.
00:46:48It was a meat and two veg. It was a posh meat and two veg.
00:46:52The beef was a bit more medium.
00:46:54It was okay. Like, I'll eat a medium. I'm fine with that.
00:46:58The red wine jus, we were sort of getting there. We're getting there.
00:47:02The wine needed to come down a lot more because we can taste the alcohol still in the wine.
00:47:08So that sort of took away from the dish a bit.
00:47:09Maria and Bailey haven't performed as well in their main course.
00:47:12I definitely think we've got to thank Mark for that.
00:47:14I think he went up there to definitely ruffle Bailey and Maria's feathers.
00:47:18And Mark has succeeded in his plan.
00:47:21Got to send him some flowers or something.
00:47:24I feel like Mark really came up here to destroy us.
00:47:29Do you think that he put some sort of magic curse on us?
00:47:33I don't know, but I can't think anymore. I can't think straight.
00:47:37So we still need to bake the cookies. We still need to do few things.
00:47:41And I just feel like I just can't think straight.
00:47:44We 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 cookie.
00:47:57Beautiful.
00:47:58For 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.
00:48:16Obviously, owning a cookie business, I feel like everyone is expecting a lot.
00:48:21It's definitely risky at this point of the competition, but we are about taking risks, right?
00:48:26So much is on the line from me and a cookie.
00:48:31I'm going to place the cookies into the oven.
00:48:34Good job.
00:48:35Everyone has been asking for a cookie.
00:48:38Can you bring me the other one too?
00:48:40Saturday night, the other teams will have expectations from us.
00:48:43If we don't deliver, we're going to be on the bottom of the leaderboard behind Daniel and Marco.
00:48:50Hope for the best.
00:48:52Still to come.
00:48:55Which way will the cookie crumble?
00:48:58This is her bread and butter.
00:48:59It's so brave for Maria to put a cookie on there.
00:49:02Mess something up to potentially be going home.
00:49:05There's definitely a risk.
00:49:06Will Maria and Bailey end the night as semi-finalists?
00:49:10There is a lot riding on this cookie.
00:49:13Or will Mark solve a problem like Maria?
00:49:17It's open scoring and critiquing.
00:49:19Pretty big let down, to be honest, with this one.
00:49:21At Medusa, Maria is hoping to deliver a dessert that lives up to her cookie queen reputation.
00:49:38It's definitely not relaxing for making cookies right now.
00:49:42It's definitely a huge pressure for me.
00:49:44I feel like everyone is expecting a lot since this is something that I do every day.
00:49:52Are they not cooked yet?
00:49:53No.
00:49:54I don't trust your oven at all, I'm sorry.
00:49:58Don't apologise to me.
00:50:00Ap apologise to my oven.
00:50:02Oh.
00:50:03Two more minutes.
00:50:04Okay, can we put these together?
00:50:05Yeah.
00:50:10Lol and Lil, what did you order?
00:50:11We ordered the warm pistachio cookie.
00:50:14Oh, I think there's going to be a lot of riding on this for Maria.
00:50:16I think she's going to be a little bit stressed up there to make sure it's perfect.
00:50:21I'm expecting this to be pretty epic.
00:50:24I mean, this is her bread and butter.
00:50:26I'm surprised we haven't seen a cookie yet in this competition from Maria.
00:50:30I would have put a thousand cookies on the menu by now.
00:50:33So I'm expecting this cookie to be pretty show-stopping.
00:50:37I feel like it's so brave of Maria to put a cookie on there.
00:50:39We need this to absolutely fail.
00:50:42I hope that Maria burns all the cookies.
00:50:44I just hope that it doesn't go well if 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 el-grey canage and pink peppercorn coulee.
00:51:03Pink peppercorns, raspberry and caster sugar.
00:51:07It's just so good.
00:51:08Mmm.
00:51:10Bailey, I'm thinking to blend the peppercorns.
00:51:13I'm not sure if everyone will have tried our flavours in this pavlova before.
00:51:19It is just such an unusual combination of different flavours that all pack their own little punch.
00:51:25But it's definitely a risk.
00:51:27My heart.
00:51:28We've all spent a lot of time with our partners travelling around, right?
00:51:34Yeah.
00:51:35And you would have picked up on something that you didn't know about them before, like an annoying habit or something like that.
00:51:40I didn't know Lil was very messy, but as soon as we get somewhere, it's...
00:51:42Yeah.
00:51:43It's everywhere.
00:51:44And I'm very OCD.
00:51:45Like, things need to be in a spot.
00:51:47So I'm there walking over little socks and shoes.
00:51:51Spread it all out.
00:51:53Oh, do you have any?
00:51:54Do you have any?
00:51:55For me, it's all about his way of eating things.
00:52:00Like, he doesn't slice the butter.
00:52:01He just digs in it.
00:52:03You know, like...
00:52:04I put the bread in the butter.
00:52:06I don't know how you guys eat pies, but usually you just bite into it.
00:52:11He just splits it in half.
00:52:14Doesn't it all fall out?
00:52:15No, you rip it.
00:52:16Yeah, it does.
00:52:18Go for it.
00:52:20Danielle, something annoying about me that you've learned?
00:52:22I hate when you put the towel on the floor after one use.
00:52:26Like, 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.
00:52:41I think about that.
00:52:46Mark, what did you order?
00:52:48Pavlova.
00:52:49What are you expecting?
00:52:50Nice and fluffy, crispy on the outside.
00:52:53So they've got Earl Grey ganache.
00:52:55Yeah.
00:52:56And raspberry and pink peppercorn coulis.
00:52:59So, do you think it's clever?
00:53:01Do you think it's smart?
00:53:02Do 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.
00:53:12But whether it works or not...
00:53:14They can try.
00:53:15Maria has a lot of ideas that maybe sometimes it's too much.
00:53:21And I feel like tonight's kind of not the night to do that.
00:53:24Because if you've messed something up, you could potentially be going home.
00:53:27Okay, they look a little bit better, I must say.
00:53:34The edges are a little bit better.
00:53:37Good.
00:53:38Patience is a virtue.
00:53:40I mean, they smell good.
00:53:41I'm going to start piping dots of the pistachio praline.
00:53:46And, Bailey, I need you to follow with the caramel.
00:53:51We are almost done for the ultimate instant restaurant.
00:53:54Can you believe it?
00:53:55I can't.
00:53:56Alright.
00:53:57Caramelised pistachios.
00:53:59Are you for real?
00:54:00Stop, man.
00:54:01Quick.
00:54:02React.
00:54:03Bailey.
00:54:04Bailey, are you for real, bro?
00:54:05We've already dealt with so much and I honestly cannot believe what's just happened.
00:54:22Alright, Bailey, no one's going to know.
00:54:25You're going to cover it with our beautiful caramelised pistachios.
00:54:29Got a bit more here.
00:54:32Perfect.
00:54:33All the good bits.
00:54:35Alright, I think this is it.
00:54:37Should we go get our ice creams out?
00:54:39Yeah.
00:54:40We made ice cream earlier and it's beautiful.
00:54:43I think that our ice cream is very creamy, very delightful.
00:54:47I definitely think that we have done enough tonight to stay in the competition.
00:54:54It's been hard with all the extra new challenges that came for us tonight, but we are competitive
00:55:01enough and we can win this thing.
00:55:04I'm going to pick this for Colin.
00:55:06And I'm going to pick this one for Manu.
00:55:08Alright, let's do it.
00:55:09Let's go.
00:55:17Dessert is served.
00:55:32Thank you.
00:55:35Thank you.
00:55:40I think there's something wrong with us.
00:55:41Why did we order the cookie?
00:55:42Like, obviously it's going to be good.
00:55:45She has a cookie shop.
00:55:46So, I thought maybe we made a little bit of a mistake there.
00:55:49Like, our tummy kind of made the decision instead of our brains.
00:56:01So much is on the line with this cookie.
00:56:04The stress levels are high.
00:56:06I'm so nervous.
00:56:07I mean, I own a cookie business and it will be really sad for me to hear any negative critique
00:56:14from everyone.
00:56:27In Adelaide, expectations for Maria's cookies and their pavlova dessert are sky high.
00:56:33But are there hopes for sweet success tonight about to crumble?
00:56:38We're really nervous because we just really want to get into the semi-finals.
00:56:43We have had a lot of people doubt us.
00:56:45And this is the last opportunity we're going to get to prove them all wrong.
00:56:52Thank you.
00:56:53And we'll call you back for a final critique.
00:56:55Thank you.
00:56:56Thank you.
00:56:58Bon appétit.
00:57:00I think it's a bit salty.
00:57:01I'm trying the pavlova.
00:57:02The Earl Grey, it's just a weird flavour and it doesn't go with it at all.
00:57:05I think it's a bit salty.
00:57:06I'm trying the pavlova.
00:57:07The Earl Grey, it's just a weird flavour and it doesn't go with it at all.
00:57:12Pretty big letdown, to be honest, with this one.
00:57:13I didn't mind the Earl Grey, but I think it just didn't make a difference.
00:57:14I think it's a bit salty.
00:57:15I think it's a bit salty.
00:57:16I'm trying the pavlova.
00:57:17The Earl Grey, it's just a weird flavour and it doesn't go with it at all.
00:57:34Yeah, it's one of those issues where it kind of looks better than it tasted for me.
00:57:49Well, look, besides the fact that she owns a cookie business, I didn't like it that much.
00:57:54I think it was a bit dense.
00:57:56Like the praline on the cookie, I don't know if that goes together because it's quite crunchy.
00:58:01Overall, not bad, but not great.
00:58:04A little bit of a letdown, but the flavours were nice.
00:58:06I just think I was expecting a little bit more from Maria's cookies.
00:58:09I felt like the cookie was quite nice, but I would have maybe liked something just a bit more chunky and moist.
00:58:16Where do you think you sit at this stage?
00:58:18I reckon it could go either way.
00:58:2062 wasn't the strongest score, but I think they're going to be their thereabouts.
00:58:25For me, I feel like it's neck and neck.
00:58:27Maybe their dessert was slightly better than egg tart, but only one person ordered our egg tart.
00:58:32Whereas for them, three people ordered the cookies.
00:58:34So we'll see.
00:58:38With all three courses complete, the guest teams must now critique and score Maria and Bailey's ultimate instant restaurant, face to face.
00:58:48After Maria revealed that we have strategically scored in this competition, we've had a lot of repercussions from the other teams.
00:58:55And this could impact the way that they score us tonight.
00:58:57I do think that some of the teams really put a target on our back.
00:59:02Maria and Bailey, thank you for having us back at your ultimate instant restaurant, Medusa.
00:59:10The thing is, we're the snakes out at the table tonight.
00:59:15Let's start with you, Justin and Will.
00:59:18I think it started off awesome.
00:59:20The entree was really, really good.
00:59:22And then I think it just tapered off from there.
00:59:24It wasn't bad. It wasn't great. It was okay.
00:59:27So for tonight, we've given you guys a six.
00:59:30Thank you.
00:59:32I think the six is pretty harsh.
00:59:34Lil Lil, you're up next.
00:59:36The entree wasn't strong.
00:59:38That was definitely the weakest dish of the night.
00:59:41But the main, we had the scotch fillet with red wine jus and potato terrine.
00:59:45We actually couldn't really fault that dish. We loved it.
00:59:48For dessert, we had the warm pistachio cookie.
00:59:51The flavours were there, just a little bit dry and a bit dense.
00:59:57So for this, we're giving you a six.
00:59:59Thank you.
01:00:01That's a little bit sad.
01:00:03I was expecting maybe an eight, to be honest.
01:00:06Daniel and Marco.
01:00:08For entree, we got the octopus.
01:00:10This was definitely our favourite dish of the night.
01:00:12The octopus was cooked perfectly.
01:00:15For mains, we got the scotch fillet.
01:00:18With this one, my steak was cooked perfectly.
01:00:20Marco's was a little bit overdone.
01:00:22With the red wine jus, we would have maybe liked it.
01:00:24Reduced a little bit more, because it did have a bit of a whiny taste still.
01:00:28And then for dessert, the cookie, I think, was just a little bit dry.
01:00:33The flavours were definitely there, though.
01:00:37I still think it was a pretty strong night for you guys.
01:00:40And we're going to score you a seven.
01:00:42Thank you.
01:00:43Seven, yes.
01:00:45That's really lovely from Daniel and Marco.
01:00:48And considering they're at the bottom of the little world right now.
01:00:52I mean, they're so cute and lovely.
01:00:55We are not cute and lovely.
01:00:58Mark is a very opinionated man.
01:01:09I don't expect him to hold back tonight.
01:01:12This is the main event.
01:01:15It'd be interesting to see if he's actually going to score according to his standards.
01:01:19Which is, score fairly.
01:01:21It'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.
01:01:40Entrees are really strong.
01:01:45But main, for me, let down is probably steak.
01:01:49The actual steak flavour, I don't feel was there.
01:01:52Like it wasn't caramelised very well on the outside.
01:01:55Dessert, we feel probably let you see how slightly.
01:01:58So overall, we're giving you guys a seven.
01:02:01Thank you.
01:02:03Okay.
01:02:04Wow.
01:02:05I'm actually shocked that we got a seven from Mark and Tan.
01:02:08But Mark still cannot be trusted.
01:02:11He is just playing strategic game to butter us up so that we score them well for their instant restaurant.
01:02:16So that means, Maria and Bailey, the guest teams have given you a grand total score of 26.
01:02:26That is one point higher than Danielle and Michael.
01:02:33Whoa.
01:02:34I must say, I didn't expect it to be that close.
01:02:37We know at the end of the day, one point could be all we need to get into the semifinals.
01:02:43And 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.
01:02:50So we're hoping to hear one, maybe two less from the judges from Maria and Bailey tonight.
01:02:55For 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.
01:03:06The explosion of feta flavor.
01:03:08But the gnocchi themselves, I think, were a little bit dense and too heavy for my liking.
01:03:13The prawns were slightly overcooked, but great flavor too, well seasoned.
01:03:17So the scum giving you for your entrée is a six.
01:03:22For Entrees, I had the octopus and fava with spicy salsa verde.
01:03:27The octopus was cooked beautifully.
01:03:30I would have loved a little bit more char.
01:03:32The puree was nice, but there was a lot of it, which sort of overpowers the dish.
01:03:38For your entrée tonight, I score you a seven.
01:03:41Damn, okay, so after Entrees, we're one point behind.
01:03:47For main course, I had the barmoney with potato scales, Mediterranean vegetables and lemon velouté.
01:03:55The fish was nicely cooked.
01:03:58The potato scales was not so good.
01:04:02So the scum giving you for your main course is a six.
01:04:06Thank you.
01:04:07So Marie and Bailey got a six for their main from Manu, and we got a seven.
01:04:11So we're back on track.
01:04:12We're back even.
01:04:13Let's go.
01:04:15For our main course, I had the scotch fillet with red wine, jus and potato terrine.
01:04:21The beef was cooked really well.
01:04:23I think we need to work on the red wine jus.
01:04:25There was more red wine than there was jus.
01:04:28That sort of overpowered everything for me.
01:04:31For your main course tonight, I score you a six.
01:04:34Yes.
01:04:37We got a seven from Collins, so we're currently one point ahead.
01:04:40Let's go.
01:04:41Stop the count.
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.
01:04:53It's hard on top, chewy in the middle, which is what a pavlova is supposed to offer.
01:04:58That Earl Grey ganache is absolutely delicious.
01:05:02Coolie with raspberry and pink peppercorn is absolutely crazy.
01:05:07But I thought it was delicious too.
01:05:09But I don't think it all goes together.
01:05:16So the score I'm giving you for your dessert is a seven.
01:05:23Thank you.
01:05:24This is cutting it really close.
01:05:26It's all going to come down to the cookie.
01:05:29They need to get a four.
01:05:31Marie and Bailey for dessert, you gave me a warm pistachio cookie with pistachio praline, caramelised pistachios and a bit of ice cream.
01:05:40I know your cookies are good because you're in business and you're still in business.
01:05:43The flavour was, it was beautiful.
01:05:45I really loved the caramelised pistachios, but I wanted a little bit of soft, gooey, oozy-ness in that cookie, which we didn't really get because it was just a lot of hard cookie.
01:05:57So for your dessert tonight, I score you a six.
01:06:03Marie and Bailey, that gives you a grand total score of 64.
01:06:07That was close.
01:06:12Oh my God.
01:06:13That was close.
01:06:14You have made it to the semi-finals.
01:06:17Yeah!
01:06:23Congrats to Maria and Bailey.
01:06:24Well deserved.
01:06:25Not the score we were hoping for, but we're starting to run out of chances.
01:06:30Yeah.
01:06:32With a score of 64, Maria and Bailey are third on the leaderboard and have booked their place in the semi-final.
01:06:40Danielle and Marco remain on the bottom, with only Mark and Tan left to cook in this round.
01:06:48Mark 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, bring it on.
01:06:57Well, thank you everyone. See you soon.
01:06:58Thanks.
01:06:59Good luck to guys.
01:07:00There's a little bit of pressure coming last.
01:07:02We'd be very upset if we didn't get through the semi-finals and Marie and Bailey did.
01:07:08Yeah, we'd not be happy about that.
01:07:10Thank you guys.
01:07:11Thank you.
01:07:12Oh my God.
01:07:13Mark and Tan are up next, so hopefully we'll see them on the bottom.
01:07:21Okay, Bailey.
01:07:22Let's get out.
01:07:23Are you cleaning or...?
01:07:24Um, tomorrow.
01:07:25Okay.
01:07:26Let's go.
01:07:27Next time, we're in Adelaide, with confident mates Mark and Tan.
01:07:36Let's get it done.
01:07:37For the final, ultimate instant restaurant.
01:07:40At the end of the night, one team will be eliminated.
01:07:45There's a lot of sharks out there coming for us.
01:07:47If we don't do this, we're gonna go home.
01:07:48With everything on the line, will their magical menu...
01:07:53Oi!
01:07:54This sounds absolutely delicious.
01:07:56...win the table over.
01:07:58I really, really like this dish.
01:08:01Would you be worried if you were our friends over here?
01:08:04Yes.
01:08:05We're praying for a miracle at this point.
01:08:08Or 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.
01:08:16Their taste buds might be a little bit off tonight.
01:08:18This is definitely disappointing.
01:08:20Rough.
01:08:21Hopefully, Mark and Tan just disappear like a magic trick.
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