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00:00:00Previously four teams have cooked in the ultimate instant restaurants where
00:00:07Danielle and Marco like it's bad we're down in flames that was just not enough
00:00:13landing last on the leaderboard and in line for elimination with just one more
00:00:20ultimate instant restaurant remaining I was super disappointed because I know if
00:00:25we get that next chance we can go all the way tonight we're in Adelaide with
00:00:31confident mates Mark and Tan let's get done for the final ultimate instant
00:00:38restaurant at the end of the night one team will be eliminated there's a lot of
00:00:43sharks out there coming for us we don't do this we're gonna go home with
00:00:47everything on the line will their magical menu
00:00:52this sounds absolutely delicious win the table over I really really like this dish
00:00:59would you be worried if you were our friends over here yes we're praying for
00:01:04a miracle at this point or do Maria and Bailey have one final trick up their
00:01:10sleeve Maria Bailey might have a bit of a sour taste in their mouth their taste buds
00:01:15might be a little bit off tonight this is definitely disappointing rough hopefully
00:01:21Mark and Tan just disappear like a magic trick
00:01:29you know that I've been waiting for the sunshine it's been a long time I've got an appetite
00:01:37Adelaide it's the city with world-class food and wine at its heart
00:01:41cause baby's been a long long time and today it's the setting for our final ultimate instant
00:01:48restaurant it's the moment Mark and Tan have been waiting for confident they'll
00:01:53avoid elimination and take their place in the MKR semi-finals
00:02:00have been a long long time finally our time to cook tonight tonight we're gonna smash it
00:02:07two entrees two mains two desserts yeah I'm pretty confident with all of them at this point
00:02:12of the competition Justin and we were sitting at the top with the score of 75 then Daniel and Marco
00:02:17at the bottom was 62 tonight we're going for a top score of 80 so I'll put us in the top of the
00:02:22the leaderboard it's going to be sad seeing Daniel and Marco go but someone's going to go and it's not
00:02:28going to be us I'm feeling so nervous about tonight we're really hoping for the best but the boys did an
00:02:37amazing instant restaurant last time and because of Tan's heritage I feel like he's super knowledgeable
00:02:43about techniques about flavor so I feel like the boys are going to have a really good cook
00:02:48really good to showcase our full skills tonight I think our menu is definitely uh one of the most
00:02:56impressive but we're going to make sure that everything is on point yep Mark and Tan as cooks
00:03:02have a very interesting dynamic Tan does all the work and Mark I think Mark's position in the kitchen
00:03:09is definitely executive dishwasher CEO of dishwashing good morning hello good morning how are you we love
00:03:22some king prawns please thank you Mark and Tan our final ultimate instant restaurant we've got one spot
00:03:29left in the semi-final how are they going to do it quite big 4001 we're making pork and prawn dumplings with
00:03:38Thai red curry sauce usually you won't find it with a curry sauce but you know I wanted to add some
00:03:44sort of Thai element to it I think it works quite well who doesn't love a pork and prawn dumpling
00:03:48complicated to cook but done well high scoring we've got to make the pastry really light thin needs to
00:03:55be packed full of flavor and I want a bit of heat in there is there anything else I could be open for
00:04:01yes please we'd love some tuna yes looks beautiful and fresh freshly cut today for entree two we're doing
00:04:09tuna tartare with fried seaweed crisps tuna it's a beautiful sweet piece of fish so you don't want
00:04:16to overpower it with our sauce but the tuna has to shine let's go mate let's do it
00:04:24whoa got some chilies huh beautiful that's exactly what we need the anticipation for this cook up
00:04:29tonight for the Mark and Tan is huge yeah we got a big bull's eye on our heads but we just got to cook
00:04:34well and deliver there's been so much talk from Mark and like I don't know if Tan's like bro just chill
00:04:40with the chat man because we still got to cook biggest thing for Mark tonight is that he needs to bring it
00:04:45oh brother duck section star the main obviously it's going to go really well with orange for main
00:04:51one we're cooking pan siet duck with chili orange sauce crispy asian potatoes and beetroot puree so
00:04:57this is an asian take on the french duck a l'orange you need lots of oranges the duck the chili orange sauce
00:05:05sounds delicious putting a modern twist on the classic can be risky but could be a winner i think i'm
00:05:12happy with that at this point of the competition i think it's really important for us to think
00:05:16outside the box and not only just do things that uh we're good at but really get creative now and
00:05:21really try to impress everyone so we've got the scotch fillet scotch fillet yes pad siu main for main two
00:05:28we've got pad siu with grilled steak crispy garlic and chili oil perfect okay we've got a noodle dish this
00:05:35is tan stepping up to the plate we know we can make great noodles grilled steak and noodles a bit
00:05:41odd i maybe would have done a chicken thigh or something like that but if the steak is grilled
00:05:45well it's beautiful and pink and it's mixed in with the noodle love it yeah i'm making it happen
00:05:54i got the golden touch oh all righty let's get it set up huh charm let's do it it's gonna be better
00:06:01than last time our instant restaurant is called charmed can you make someone appear no but we'll make two
00:06:08people disappear tonight it won't be us a bit of magic tonight we want to keep the vibes high and just have
00:06:14a bit of fun with it and we'll be definitely doing some magic tonight the table has been pretty heated
00:06:19sometimes especially with maria i thought you know being the last instant restaurant i might have a
00:06:24little trick for her looks good let's get changed get out of here and get started let's do it
00:06:36all right ready it's time hey the april time huh tonight's dishes a lot of them are thai dishes which
00:06:43tendo is obviously the best but the biggest thing is making sure we both have our separate things to
00:06:49do let's do it good communication it's up to spot set let's go teams have definitely uh underestimated
00:06:56mark we're so excited to improve all from roll so i'm just starting the mixture for the pudding
00:07:04the dessert one we're doing boozy bitter orange steamed pudding mark has told us numerous times they
00:07:10don't do desserts well unfortunately you've got to cook two tonight so you better learn quick
00:07:15bitter orange steamed pudding sounds beautiful this is like cold weather comfort food it can be quite
00:07:21luscious light fluffy but the batter has to be perfect so you're finally a dessert king
00:07:27let's hope so tonight who wouldn't love a dessert that's based around an aperol spirits we've got
00:07:34aperol which is obviously key ingredient we want to have a bit of taste so we want to get aperol in
00:07:40it bring out the orange flavor as well but then on top we want to have like a really sweet sauce that
00:07:46has some orange in that with the aperol it's pretty much one for me and one for the pudding so just
00:07:52put a bit more aperol just so it helps mix it a little bit better so did you did you measure that
00:07:57yep how many batches is that going to make about 14. so i'm just getting started on the thai milk tea
00:08:06tart yep we're getting pastries started for dessert two we're making thai milk tea tart with whipped
00:08:13coconut cream with dessert i want to really nail it tonight yeah it sounds good i'm getting this nice
00:08:19crumbly thai milk tea it's kind of that milk tea flavor and then you turn it to a ganache and pour
00:08:26into a tart shell that mixture can't be overcooked it needs to be silky and delicious but that tart
00:08:32base is always the key you know it needs to be short cross sweet buttery flaky tart
00:08:39so you want that real thai tea taste yeah so that's good the thai tea is going to come from
00:08:44uh the cream mixture thai tea leaves has a lot of fragrance in it it's very strong flavor going to
00:08:51really go well with the milk tart that we're making i think these are looking all right yeah yeah that
00:08:55looks good i'm blind baking the base of this tart just so we can get the crust cooked for later
00:09:01if we want to hit their high 80s we've got to get the desserts right tonight they've always been
00:09:06our achilles heel the desserts how confident are you with proving everyone wrong with dessert tonight
00:09:11well i guess we have to right so i've got to be there's a lot of sharks out there coming for us
00:09:15especially you this is true
00:09:25this is the most anticipated cook of the round we are still number one can they knock us off our perch
00:09:31i don't think so
00:09:38we would prefer mark and tan to go home tonight danielle and marco they're such good cooks we love them as
00:09:43people yeah we just want them to stay are you excited i'm so excited to see those two cook
00:09:52below average and go home
00:09:54mark's gone through this whole competition with people telling him he doesn't know how to cook
00:10:01despite being in a very strong team i think he's thinking tonight he wants to shut some people up
00:10:07i think if mark has learned as much as he says he has we're in a little bit of trouble
00:10:12we haven't actually eaten their food yet so i'm really excited that's a night
00:10:35there will be some critical palettes on the table tonight every point counts because someone is
00:10:39getting eliminated and only four teams are going through to the semi-finals let's do it
00:10:52how good this is oh how good oh this is awesome spooky how cool
00:11:04hey everyone welcome back to charmed
00:11:07charm for us this is a bit of a celebration so hopefully we can amaze you guys with our food
00:11:11tonight we hope to keep the vibes high and score high
00:11:17marine bailey especially have it out for us they've admitted to strategically scoring
00:11:22but magic mark has lots of tricks up his sleeve so we're going to heat things up tonight all right
00:11:29here we go i just wanted to try and get them on side a little bit
00:11:32magic mark's about to do a magic trick another one wow hopefully it's better than the first
00:11:40when i saw him light that tissue on fire i was like little moo oh they are heating things up
00:11:51and this flower is full maria
00:12:04Thank you, Mark. Thank you. That's so lovely.
00:12:16I'll still score you as I should.
00:12:19That's fine. That's fine.
00:12:23Mark will have to do a lot more to win it over.
00:12:27Just a single flower that looks like he actually stole from the garden next door,
00:12:33but it won't really cut it.
00:12:35Cheers, everyone.
00:12:38Cheers.
00:12:40Cheers, guys.
00:12:41So, what's everyone's prediction?
00:12:44Who's going home at the end of tonight?
00:12:45Is it Danielle and I, or is it going to be Mark and Tan?
00:12:49I would love to see Mark and Tan.
00:12:51I don't think anything Moni's to be said.
00:12:54We definitely don't want to see them in the semifinals
00:12:58or in any part of the competition,
00:13:00or I don't even want to see them at all ever again.
00:13:03This is it, brother.
00:13:23Last one.
00:13:24Last one.
00:13:27The judges are here.
00:13:28Let's go.
00:13:29Let's go, huh?
00:13:30Gentlemen!
00:13:36The boys are here.
00:13:38Welcome.
00:13:38How are you?
00:13:39How are you?
00:13:39Good.
00:13:41There he is, the uncle.
00:13:42I like it.
00:13:43How are you, buddy?
00:13:45Good evening, bonsoir.
00:13:47Hi!
00:13:48How are we?
00:13:51Very good.
00:13:52Very good, thank you.
00:13:52Here we are at the final, ultimate instant restaurant.
00:13:56And it all comes down to this.
00:13:59It's between Danielle and Marco, or Mark and Tan.
00:14:04At the end of the night, one team will be eliminated.
00:14:09And the other, true to the semifinals.
00:14:15Mark and Tan, how are you guys feeling tonight?
00:14:18Yeah, we feel great.
00:14:19We're just going to do what we do best, serve good food.
00:14:22And our goal tonight is in the 80s.
00:14:25If Mark goes to the 80s, you know you're never going to hear the end of it.
00:14:29So let's just go to the 90s, all right?
00:14:33Danielle and Marco, obviously it's a tough night for you guys.
00:14:36How are you feeling?
00:14:36Yeah, very tough night.
00:14:38Super emotional because we came in with these boys and to see them go home tonight is, yeah, it's going to be rough.
00:14:46Coming into this competition, we were the top dogs.
00:14:49Tonight we're hoping that we get the chance to finish in the top four, go to the semifinals and show everyone what we're really made of.
00:14:56If you guys would like to flip over for the menus.
00:15:00Oh.
00:15:00Oh.
00:15:01Nothing.
00:15:02Hang on.
00:15:02I'm empty again.
00:15:04But don't forget, I'm Magic Mark, right?
00:15:07Magic Mark.
00:15:15Hey.
00:15:16How many magic tricks is Mark whipping out tonight?
00:15:18Bailey's just waiting for him to disappear.
00:15:21The final act.
00:15:25So for entree one, we've got pork and prawn dumplings in Thai red curry sauce.
00:15:30And for our entree two, we have tuna tartare with fried crispy seaweed.
00:15:37Really love raw tuna.
00:15:38I think it's a really beautiful fish.
00:15:40And I feel like you can pack it with heaps of different flavours depending on what sauce they use.
00:15:45For mains number one, we have pan seared duck in chilli orange sauce with crispy Asian potatoes and beetroot puree.
00:15:52We have an orange chilli sauce and a beetroot puree and Asian potatoes.
00:15:58So I don't know how all these flavours are going to mash together.
00:16:01And I'm really intrigued.
00:16:03Mate number two is pad siu with grilled steak and crispy garlic and chilli oil.
00:16:08It's like a noodle stir fry in Thailand.
00:16:10All handmade today.
00:16:11For our dessert one, we have a boozy, bitter orange steamed pudding.
00:16:17What we've heard about Mark and Tanner as cooks is at their first instant restaurant, their entree and main was unbelievable.
00:16:24However, their dessert wasn't that great.
00:16:27And I think Marie and Bailey, they're going to rock up with some critical palates.
00:16:30They're going to leave no stones unturned.
00:16:33They're going to be expecting Mark to deliver tens tonight.
00:16:36Full stop.
00:16:36Dessert number two is Thai milk kli tart with whipped coconut cream.
00:16:41I think for someone that doesn't cook desserts, doing a tart, it's pretty ballsy.
00:16:48Good luck.
00:16:54I think it's quite an impressive menu.
00:16:56I think it reads really, really well.
00:16:58A lot of the things on this menu are things that I would order at a restaurant.
00:17:02If they can pull each of these dishes off, I reckon our top position could be up for grabs.
00:17:08Waiter, at your service?
00:17:09I'm going to go for the tuna tartare, please.
00:17:12Then patsy duck.
00:17:14Patsy duck, yep.
00:17:16And then I'm going to try the Thai milk tea tart, please.
00:17:20I'll have the pork and prawn dumplings, followed by the patsy you.
00:17:25Then I'll have the bitter orange.
00:17:26Bitter orange.
00:17:27Could we please get the tuna tartare for entree?
00:17:33Tonight, we are not going to be strategically picking the items on the menu.
00:17:38Even though we're at the bottom of the leaderboard, we believe it's so important for everyone to just be fair.
00:17:43For mains, we'll get the patsy you.
00:17:46It's one of our go-to Thai dishes.
00:17:49Patsy you, yep.
00:17:50And we normally have chicken, so we are excited for this.
00:17:54We'll get the duck for main, please.
00:17:57Can we also have the patsy duck with chilli orange sauce?
00:18:00Because we want Mark and Tan out of the competition, I really want to see that they're not able to cook the duck.
00:18:07They need to have a couple of disasters together.
00:18:10Tan has to get his flavours wrong, and whatever Mark does, maybe he just needs to be there, and that'll help make them a disaster.
00:18:18Let's go for dessert number two, the Thai milk tea tart.
00:18:21Perfect.
00:18:22All right, thank you very much, guys.
00:18:24Good luck.
00:18:25Good luck, guys.
00:18:26See you soon.
00:18:27There are a lot of Asian flavours on this menu, and Tan knows Asian flavours.
00:18:33But with six different dishes, if Mark's not pulling his weight, I think that could be our doorway to getting through to the semi-final.
00:18:44So we're about to cut the tuna up.
00:18:46Here, this big bad boy, hey?
00:18:48Fresh off the boat.
00:18:50For our entree two, and we've got a yellowfin tuna tartare.
00:18:54Look at that.
00:18:55It looks absolutely amazing.
00:18:56It's fresh tuna.
00:18:58Tastes so good.
00:18:59So I'm just going to put all the mayo into it now.
00:19:02Obviously, we've got the freshness of the tuna, and then we've got the crunch with the seaweed crisp.
00:19:06So we've got some other element on there.
00:19:08So a sort of spicy mayo goes perfectly with that.
00:19:12There's a lot of mayo in there.
00:19:22I look over, and I see Mark, and he's just dumped all the mayo inside the tuna.
00:19:27He went rogue.
00:19:29It's not how it's made.
00:19:30It's just way too creamy with the amount of mayo that we added.
00:19:34I'm feeling a little bit stressed out at this point, thanks to my sous-chef.
00:19:37Coming up, the competitive mates shoot for top of the leaderboard.
00:19:44Mark and Tarn are really going for it tonight.
00:19:47It was packed full of flavor.
00:19:48That was probably the best entree I've had in the whole competition.
00:19:52Are you getting worried about your position at this point?
00:19:54A little bit.
00:19:54But with few friends at the table.
00:19:59Mark, I said,
00:20:00Malaka means wanker, by the way.
00:20:08Mark, come on, I'm going to move.
00:20:10Have they bitten off more than they can chew?
00:20:12Both dishes, I think, are very complicated.
00:20:15We've got to bust our arses right now.
00:20:18There's definitely lots of room for failure.
00:20:21Tonight, hopefully, Mark and Tarn just disappear like a magic trick.
00:20:26Mark and Tarn don't linger you with a grand total score off.
00:20:32At Mark and Tarn's Ultimate Instant Restaurant...
00:20:35So I'm just going to put all the mayo into it now.
00:20:38Mark's messy mishap with their tuna tartar entree
00:20:41could set them on course for disaster.
00:20:45Mark has definitely made a big mistake with the tuna tartar.
00:20:49What are you doing?
00:20:51It is way too creamy.
00:20:54Evening, chaps.
00:20:55Hey, mate. How are you?
00:20:56We're busy here. Busy, busy.
00:20:58All right, talk to me. Where are we?
00:21:00Tarn, you all right?
00:21:01Oh, stressing, man, but we're getting there.
00:21:03What's going on with this?
00:21:04What's this? This is the tuna?
00:21:06Tuna, yeah.
00:21:07You happy with how wet that is?
00:21:08It's a little bit wet at the moment,
00:21:10so I'm trying to get Mark to add some more texture to work.
00:21:12So what texture are you going to add to it?
00:21:14Ah, I would add some more fresh tuna.
00:21:17Have you got more tuna?
00:21:18We've got a little bit of that.
00:21:19We'll get it in there. That's very...
00:21:21I'm just saying, it's very wet.
00:21:23Why wouldn't you use all that when you know there's a problem?
00:21:25Yeah.
00:21:26Right, I'll see you later.
00:21:28There's definitely a lot of pressure at this point.
00:21:31If we don't do this, we're going to go home.
00:21:32I don't want to go home.
00:21:34You got another bowl?
00:21:34You can get me a bowl.
00:21:35It's another bowl.
00:21:36Quicker, quicker, Mark.
00:21:37I'm going to take some out.
00:21:39All right.
00:21:40All right.
00:21:41I'm going to add some fresh tuna to it.
00:21:42I'm hoping that it hasn't ruined the dish.
00:21:45Very nervous at this point.
00:21:47Before we send anything, we've got to make sure it's perfect.
00:21:49So I'm mixing.
00:21:50I'll taste it and then we'll plate it.
00:21:51Daniel and Marco, what have you chosen for entree?
00:21:59We chose the tuna tartare with fried seaweed crisps.
00:22:02I think they're going to do something a bit more refreshing, like soy, some lime, some
00:22:07stuff like that, some chilli.
00:22:08I think anyone doing tartare or like a ceviche or anything like that, part of the reason that
00:22:14you select that is because it tastes good and you get a good bang for your buck with
00:22:19the limited amount of time that you have to spend on it.
00:22:21Yeah.
00:22:21But the flavors have to be bang on.
00:22:24The flavors have to be bang on and we'll see what the boys can do.
00:22:26But I think it's a smart play with six dishes to have one element that you don't really have
00:22:31to cook.
00:22:31Mark and Tan have definitely showed more consistency over the competition than Danielle and I.
00:22:36I think they had a strong instant restaurant initially, just like us, but they were a lot
00:22:40stronger in Kitchen HQ.
00:22:41They seem very, very confident.
00:22:44So there's no excuse to get it wrong.
00:22:46Um, tuna tartare, I think it'd be just nice and refreshing.
00:22:51It'll probably have some soy, some ginger through it.
00:22:53And then the seaweed crisps, probably a light fatter and then deep fried.
00:22:58Two different textures would be good.
00:22:59I love tuna tartare.
00:23:01The thing is, we haven't actually tried their food.
00:23:03We've just heard a lot of yapping at the table.
00:23:06So I'm actually really excited to see what they produce tonight.
00:23:11So Mark, I'm going to start with the curry sauce for the dumplings.
00:23:14I'm just going to fry off the paste for a bit.
00:23:16Beautiful.
00:23:18For entree one, we're mixing something from a Chinese cuisine, which is the dumplings,
00:23:22and something that's Thai, which is a Thai red curry sauce.
00:23:25Then add some coconut milk and we can let it simmer for a bit.
00:23:28Maybe not a common thing.
00:23:29This is something that we wanted to do outside the box.
00:23:31We're at the stage of the competition where we want to do something different.
00:23:33And for me, this definitely delivers on flavour.
00:23:37Look at that.
00:23:37It's coming together.
00:23:40This day is super important to us.
00:23:42So we want to make sure that all the food is magical and that we really impress everyone.
00:23:47I'm going to start forming the dumpling shapes.
00:23:49For this dumpling filling, I've got pork and prawn, salt, pepper, chicken powder,
00:23:54a bit of soy sauce, ginger and spring onions.
00:23:56The star here should really be the prawns.
00:23:59Yep, yep.
00:23:59But it still needs that little bit of soft texture.
00:24:01I need to make sure there's enough prawn in there so they get the texture of the prawn.
00:24:05We want them to really taste the freshness.
00:24:08We don't want the wrap to be too thick.
00:24:10Yep.
00:24:11So otherwise it would just be chewy.
00:24:13Yeah.
00:24:13I think people are going to love the flavour in there, to be honest.
00:24:15I hope so.
00:24:17What we're doing is very different, so it can be a bit of a risk,
00:24:20but I think people will love it.
00:24:22We'll steam those and then they should be almost ready to go.
00:24:25Sweet.
00:24:25Pawn and Prog dumplings, we love dumplings and I'm speaking to you really, really spicy,
00:24:32given their last main that we had.
00:24:34That was our favourite, honestly, and it hurts to say it.
00:24:38So I'm speaking to you really spicy and full of flavour.
00:24:41The red curry sauce with it, that's genius, I think.
00:24:44Like, that's really cool.
00:24:45I've never had that, so I'm excited to try it.
00:24:49Mark and Tarn are really going for it tonight and aiming for the top,
00:24:53which will be above you.
00:24:54Mm-hmm.
00:24:55Do you think this menu will take them there?
00:24:57It could potentially.
00:24:59There's no doubt about that.
00:25:00This menu's packed with a lot of flavour.
00:25:03Would you be worried if you were our friends over here?
00:25:07Yes.
00:25:07We're in this menu.
00:25:08I would definitely be worried.
00:25:10Sorry, guys.
00:25:11It's OK.
00:25:12Yeah, feeling...
00:25:13I'm so proud that we've made it this far,
00:25:15but we're definitely not ready to go home yet,
00:25:17and, like, I love everything on this menu.
00:25:19So if they actually do a really good job and can do it all,
00:25:21then, yeah, not feeling amazing.
00:25:24Yeah.
00:25:25The energy that Mark and Tarn are coming with tonight,
00:25:27I don't think they're even worried about us or our 62.
00:25:31They're trying to reach for the stars,
00:25:32and if they fall, they'll probably still be near the stars.
00:25:38I've got enough crackers, six lots of three.
00:25:41One more for good luck, Tarn, and then we can start playing it up.
00:25:44With the tuna tartare,
00:25:45you've got the really nice crunch from the seaweed
00:25:48and the nice paper crisps,
00:25:50and obviously that fresh tuna on top.
00:25:53Just make sure that there's enough tuna
00:25:55and that it's consistent with every plate, right?
00:25:57Yep.
00:25:58Yep.
00:25:58Put some coriander on top,
00:26:00a tiny bit of chilli.
00:26:01Yep.
00:26:02Tuna tartare isn't always served with creamy sauce,
00:26:04so I hope there's not too much mayo in it.
00:26:08But personally, I fell in love with it,
00:26:11so hopefully all the teams do as well tonight.
00:26:14Feeling happy about these dumplings, man.
00:26:16Yeah, good.
00:26:17All right, putting these on.
00:26:18Once they're on, they've got to go.
00:26:23Crispy basil on top.
00:26:24I'm happy.
00:26:25I've got my noose.
00:26:26I've got Collins right here.
00:26:28Let's do it.
00:26:28Let's do it.
00:26:29Entree, it's served.
00:26:43Feeling pretty confident
00:26:44walking these two entrees out to the judges.
00:26:52Look at you, mate.
00:26:53Thanks, brother.
00:26:54Enjoy.
00:26:54Yeah.
00:26:56Awesome.
00:26:57The presentation's actually amazing.
00:26:59It's quite elegant, yeah.
00:27:02Cheers.
00:27:05Generous.
00:27:07If this tastes as good as it looks,
00:27:10yeah, I think we're in a little bit of trouble.
00:27:16Thank you so much.
00:27:17Thanks, Dan.
00:27:19Enjoy.
00:27:20I hate to say this,
00:27:22but the entree looks really good.
00:27:27At this point in the competition,
00:27:47we have been going really strong.
00:27:50We want to finish on top.
00:27:51One team's disappearing tonight.
00:27:57We'll be making sure there's Daniel and Marco.
00:28:01Sorry, guys.
00:28:09Competitive mates, Mark and Tan,
00:28:11have conjured up their first course.
00:28:14Pork and prawn dumplings in Thai curry sauce
00:28:17and tuna tartar
00:28:19as they attempt to charm their way
00:28:21into the semi-finals.
00:28:26We're at that point in the competition now,
00:28:28especially being last to cook.
00:28:29Tensions are high
00:28:30and expectations are also high.
00:28:33We really hope that this is enough
00:28:35to show everyone what we're made of.
00:28:38Thank you, James.
00:28:43Bon appétit.
00:28:44This is tasting amazing.
00:29:03This is tasting like
00:29:04we're going to be on a flight back to Perth very soon.
00:29:10As we're eating the dumplings,
00:29:11I love the flavour that sauce holds.
00:29:13It is punching.
00:29:15It is delicious.
00:29:24All right.
00:29:27Lil, how was your dumplings?
00:29:30I really, really like this dish.
00:29:33I thought the sauce was great,
00:29:36not too spicy.
00:29:37You can taste the creaminess in the sauce as well.
00:29:40My flavours were great.
00:29:41For me, I would score this dish high.
00:29:46Maria, study the nut with the flour.
00:29:49Now you've got an entree.
00:29:51How was your entree?
00:29:51I feel like the ratio is a little bit off.
00:29:56Like, I feel like I'm having a broth with dumplings,
00:30:00not a dumpling with broth.
00:30:02So, like, I feel like if I didn't read
00:30:04that this is a prawn and pork dumpling,
00:30:07I wouldn't really know
00:30:08because of all the flavours that the sauce has.
00:30:11I'm a little bit let down in terms of the dumpling itself.
00:30:15And the dumpling was average for me.
00:30:19What are they saying?
00:30:20Maria and Bailey might have a bit of a sour taste in their mouth.
00:30:23Their taste buds might be a little bit off tonight.
00:30:25But that beef they have with Mark and Tan,
00:30:29it doesn't go away.
00:30:30If you don't like that person,
00:30:32you're probably going to score them harshly.
00:30:36Justin and Will, there's not a lot left.
00:30:39How did it go?
00:30:40Tuna tartare.
00:30:41It was a nice start.
00:30:43I think the risky run with such a simple dish
00:30:47is just the flavour.
00:30:49I think I was just missing that wow factor,
00:30:51that punchy flavour of the actual tuna.
00:30:54Yeah, I thought it was a good start.
00:30:56Fish was a little bit mushy,
00:30:57but I think the elements of the crunch was great.
00:31:00Not a wow start, but a good start.
00:31:02I think that was incredible.
00:31:04Probably the best entree I've had
00:31:06in the whole competition so far.
00:31:09Do you have to really say
00:31:10it's one of your favourite dishes of the competition?
00:31:12Just say it's nice.
00:31:14As much as I shouldn't be saying that
00:31:16considering the position I'm in,
00:31:18it was so tasty.
00:31:19Is it even one bad thing?
00:31:21Maybe a little bit more chilli.
00:31:23Apart from that.
00:31:24Are you getting worried about your position at this point?
00:31:27A little bit.
00:31:28They've done a very good job with this dish.
00:31:30I can't lie.
00:31:31It's a good start for them.
00:31:33Feels like they're ahead.
00:31:34We're trying to put on a brave face,
00:31:36but this is probably the most nervous
00:31:38we've been up until this point.
00:31:39American Tan front tray,
00:31:49I had the pork and prawn dumplings
00:31:51with red Thai curry sauce.
00:31:54I love the filling in the dumplings,
00:31:56but I thought it was a little bit stingy
00:31:58on a great flavour.
00:32:00I love the texture of the prawn,
00:32:02but I wanted a lot more.
00:32:03But in saying that,
00:32:06the sauce was packed full of flavour.
00:32:09Like, it's what you want.
00:32:11Everything married,
00:32:13a great start to the meal.
00:32:17My content for Entrea,
00:32:19this tuna tartare with fried seaweed crisps.
00:32:22The tuna,
00:32:24I just didn't imagine
00:32:25to have a mayonnaise base
00:32:26on this tuna tartare.
00:32:28I find it was a little bit too creamy
00:32:31for my liking.
00:32:33But I think the tartare
00:32:35was really well seasoned.
00:32:38The flavour was absolutely delicious.
00:32:43I actually really enjoyed the crisps.
00:32:45The fact that it's really light
00:32:47and thin and just holding together
00:32:50and crisps, it's gorgeous.
00:32:52I think it was a great start,
00:32:54to be honest with you.
00:32:56Pretty happy with that.
00:32:57Great start to the night,
00:32:58but not perfect.
00:33:00If we were to hit the 80s or higher,
00:33:02we really need to try
00:33:03and nail each dish.
00:33:05All right, next,
00:33:06we've got mains.
00:33:08There's a little bit of work there.
00:33:10Yeah, a lot of work there.
00:33:11Absolutely.
00:33:12Big risk, big reward.
00:33:13Good luck.
00:33:14Thanks.
00:33:15Good luck.
00:33:21Bit nerve-wracking.
00:33:23Yeah.
00:33:23I think the flavours were there,
00:33:24as the judges said.
00:33:25Yeah.
00:33:25I totally agree.
00:33:26There's always room for improvement.
00:33:27They said they were good dishes,
00:33:29so now we're just going to go hard,
00:33:31fish strong with the mains,
00:33:32and then keep the energy up.
00:33:33We're going to fish it.
00:33:34Let's do it.
00:33:34Let's do it.
00:33:35All right.
00:33:35We're off to a pretty good start,
00:33:37but there's still two mains and two desserts.
00:33:41There is a lot to do there.
00:33:43It's really important for us now to step up
00:33:45and really work together as a team
00:33:47and do what we do best.
00:33:48First menu we're making is the pad siu.
00:33:49I'm going to get started on the noodles.
00:33:53Pad siu definitely packs a lot of flavour
00:33:55and has a nice texture in the noodles.
00:33:57Noodles are doing awesome, man.
00:33:59Look.
00:33:59Yeah, wow.
00:34:00That looks heaps good.
00:34:01Usually pad siu is made with meat,
00:34:03cut into smaller pieces and stir-fried into the noodles,
00:34:06but tonight we're hoping to put a little bit of ice on the plate
00:34:09and it will be topped with a nice, juicy grilled steak.
00:34:13Tan's the noodle man and the steak is, yeah, definitely me.
00:34:18So Tan, just put heaps of salt and pepper on the steak
00:34:20and then we'll put some of the oyster sauce over the top.
00:34:23It might not be the usual combo,
00:34:25but we've been taking this competition as serious as we can,
00:34:28really going over our dishes
00:34:30and just making sure that we're stepping it up.
00:34:32Do you want me to put the oyster sauce over the top now?
00:34:36Yep, yep, do it now.
00:34:37We'll get a side grilling.
00:34:39Putting the oyster sauce on the steak
00:34:41is just marrying that Thai with the noodles
00:34:44so it's not just like Aussie steak with some noodles.
00:34:48All right, come on, I'm going to move.
00:34:50Keep moving.
00:34:53Justin and Will, main course, you ordered the pad siu.
00:34:57Is this something you guys would cook or you eat out with?
00:34:59I love a pad siu.
00:35:01Probably one of my favourite dishes in a Thai restaurant.
00:35:03I'm so looking forward to this
00:35:05because this is a go-to of both of ours.
00:35:07Yeah.
00:35:08Never made a pad siu, eaten a lot of them.
00:35:11Never have I seen a menu read
00:35:12that it's a pad siu with grilled steak,
00:35:14so I'm hoping that it's all infused together.
00:35:17Yeah.
00:35:18Having the beef and the noodles,
00:35:20never had that before, but it might be great.
00:35:23It's not really traditional, is it?
00:35:24No, no.
00:35:25Having a steak might just change our opinions on it.
00:35:28I think it's so brave of the boys doing these noodles.
00:35:33They're pretty hard to make
00:35:34and it can be really time-consuming.
00:35:36I think if they pull it off, it'll be a really good dish.
00:35:38When you've got Tan just doing all the work,
00:35:41let's hope.
00:35:42It's overwhelming
00:35:43and Mark and Tan just disappear like a magic trick.
00:35:50Coming up...
00:35:51Both dishes, I think, are very complicated.
00:35:53I have heard some big things.
00:35:56I'm expecting perfection.
00:35:57With elimination on the cards.
00:35:59We've got to stay focused.
00:36:00Job's not done.
00:36:02Mark and Tan raise the curtain on their riskiest dishes.
00:36:06There's a lot of elements on the dishes
00:36:08and we're having to nail every single one of them.
00:36:11There's definitely lots of room for failure.
00:36:14But can they pull off their high-wire act?
00:36:17Mains served.
00:36:29Determined to appear in the semi-finals,
00:36:32Mark and Tan are sprinkling some magic on their menu.
00:36:35For Mains, they're pairing a pad siu with a steak
00:36:39and giving a French classic an Asian twist.
00:36:44For Mains one,
00:36:45we've got pan siu duck with chilli-orange sauce,
00:36:48crispy Asian potatoes and ventre puree.
00:36:53A French classic is duck l'orange.
00:36:55I've had it before and really loved it.
00:36:57Duck is a very big meat in Asia,
00:36:59so I really wanted to create something new
00:37:01in a way that can infuse with Asian flavours.
00:37:04Have you got that oyster sauce?
00:37:06It's definitely a risky move.
00:37:07If you try to do too much to a classic,
00:37:09it doesn't work well.
00:37:11I think the sauce is pretty good.
00:37:13But I think it's really important for us
00:37:15to really get creative now
00:37:16and really try to impress everyone.
00:37:18So I'm a puree now.
00:37:21Duck's looking good.
00:37:22I'm slow cooking it.
00:37:23It'd mean a lot for us to make it to the semi-finals,
00:37:26so it's really important for us now to deliver.
00:37:28All those steaks ready to go if I take these off?
00:37:30Yep.
00:37:31Six dishes tonight.
00:37:32That's a lot of work to do.
00:37:33There's a lot of elements on the dishes
00:37:35and we're having to nail every single one of them.
00:37:39So I'm hoping the duck is nice and pink in the middle.
00:37:47Now read that.
00:37:48That's pretty good.
00:37:49Oh, yeah, that's pretty good.
00:37:50I think the meat's cooked perfectly,
00:37:51but maybe the skin could be crispy.
00:37:54I'm not sure.
00:38:01Lola, Neil.
00:38:02Yes?
00:38:03You guys chose the duck?
00:38:05We ordered the duck
00:38:06because this dish has got some technique to it.
00:38:09We are expecting a duck that is cooked perfectly,
00:38:13pink in the middle, crispy skin,
00:38:14so the fat's nice and rendered.
00:38:16You want that skin to be crispy
00:38:17and crispy skin is really hard to get.
00:38:20Not everyone can cook duck perfectly,
00:38:22so I think it's going to be really hard
00:38:24to cook five pieces of duck
00:38:26when you also have to make noodles
00:38:27and everything like that.
00:38:29Both dishes, I think, are very complicated.
00:38:32I haven't had duck and beetroot Asian potatoes altogether.
00:38:37It goes with the orange part, but I'm not sure.
00:38:40There's a lot of flavours in there,
00:38:41but I don't know if that goes together.
00:38:44There's definitely lots of room for failure on this dish,
00:38:48so that works for us.
00:38:50The reason why we picked this dish
00:38:51is because it was very complicated,
00:38:54so that's why we thought,
00:38:55let's just, it's the last instant restaurant,
00:38:57let's make it difficult.
00:38:59Eat.
00:39:00Yes.
00:39:01We definitely don't want to see them in the semi-finals.
00:39:05I want to see them...
00:39:07..crash and burns.
00:39:10Maria, I've got an idea, right?
00:39:11So, like, I think this would be very therapeutic for you,
00:39:14so what we'll do is you're going to look at me
00:39:16and you're going to pretend I'm Mark
00:39:17and you're going to tell me everything
00:39:19you would want to say to Mark
00:39:21if you could actually get a word in.
00:39:22Yes, I'm going to do in Greek.
00:39:25Maria definitely needs to get this off her chest
00:39:27and in her native tongue.
00:39:29There's going to be more oomph to the end zone.
00:39:31Mm.
00:39:32Mark
00:39:33is a big ma-la-la-la-la-la-la-la-la.
00:39:36Ma-la-la-la-la means wanker, by the way.
00:39:37You know what?
00:39:44I feel so much lighter.
00:39:46Honestly, like, I feel like a brand-new person.
00:39:49I wish him well.
00:39:50Oh, when you start cooking the steak,
00:39:58come on, I'm going to move.
00:40:00Need your another piping around.
00:40:02I'm pretty stressed at this point.
00:40:04The duck, I'm not happy with it at all.
00:40:06I think the skin isn't crispy enough,
00:40:08but I don't want to risk overcooking it.
00:40:12Probably the meat master can see us now, eh?
00:40:14But we've got to stay focused.
00:40:18Job's not done.
00:40:20All right, we're about to plate.
00:40:21Make sure you don't overcook those steaks.
00:40:23I reckon I'm happy with that.
00:40:24All right, cut it up.
00:40:25You can check the temperature.
00:40:27Nice and crisp on the outside.
00:40:29Check it out.
00:40:30Yeah, just have it.
00:40:31Take it out and check it.
00:40:32They're good.
00:40:33Cooking two entrees and two mains
00:40:35is definitely a lot harder than we thought it would be,
00:40:38but I managed to pull through.
00:40:40Are they medium rare?
00:40:41Yep, medium rare.
00:40:43Yep, I'm happy with that.
00:40:44Cool, cool.
00:40:45With the pats of you and grilled steak,
00:40:47we're just adding a little bit of a dough twist to it.
00:40:49Noodles are looking good.
00:40:51I'm pretty happy with these.
00:40:52Good texture.
00:40:53A little bit of me on the plate with the noodles.
00:40:55You just cross the top?
00:40:56Cross the top, yep.
00:40:57Good.
00:40:58And a little bit of me with the steak.
00:41:01It can be a bit of a risk,
00:41:02but I have my fingers crossed that people will love it.
00:41:06So just a few pieces of these chilli hay.
00:41:08Yep, make it look nice.
00:41:09Yep.
00:41:11For main one, the pan-seared duck.
00:41:15Biggest concern for this dish
00:41:16is definitely the skin of the duck.
00:41:18How do you feel, Intan?
00:41:20I hope that they appreciate the duck is nice and tender.
00:41:24The skin isn't crispy enough,
00:41:26but I think it will pair well
00:41:28with a nice chilli-orange sauce.
00:41:31And for me, beetroot puree really does go well with duck,
00:41:33so we're hoping it all blends together.
00:41:36All right, start putting the potatoes on, please.
00:41:41All right.
00:41:44Done?
00:41:45Done.
00:41:46Grab this one for Manu.
00:41:47Cool.
00:41:47Got it.
00:41:48Collins.
00:41:49Done.
00:41:50Beautiful.
00:41:50All right.
00:41:51Let's do this, man.
00:41:52Of course.
00:41:52Manu's surfed.
00:42:04Manu's surfed.
00:42:08Manu's surfed.
00:42:10We've worked so hard to be here.
00:42:27Thank you so much.
00:42:28Our goal now is to not just provide good food.
00:42:31But to blow everyone away without cooking.
00:42:33It's not a patsy.
00:42:38It's not a patsy.
00:42:53It's elimination night,
00:42:54and Mark and Tan have a trick up their sleeves.
00:42:58Mixing up classic dishes with their own flavours.
00:43:03It's not a patsy.
00:43:04There's definitely a lot that's out of the ordinary with the dishes there.
00:43:22We've got this French-Asian fusion panseer duck.
00:43:26And on the patsy with grilled steak.
00:43:29It might not be the usual combo,
00:43:32but I think we're going to blow everyone out of the order.
00:43:36Thank you, gents.
00:43:40Bon appétit.
00:43:42I've never seen a grilled steak used for patsy before
00:44:04with a little bit of noodles tucked underneath.
00:44:07It's just...
00:44:08It's not a patsy.
00:44:09This is a very confusing dish to me.
00:44:21Beetroot does not taste good with the duck and the orange sauce.
00:44:24I don't think that the flavours meld together very well at all.
00:44:29Unfortunately for me, flavour-wise,
00:44:31I'm not sure if I'm too keen on the beetroot puree
00:44:35with the whole flavour of the duck.
00:44:37I don't think that really goes.
00:44:39I don't like the fact that the skin is not crispy.
00:44:43I feel like this was a little bit of a letdown.
00:44:45There's just...
00:44:47It was very subtle and you didn't really get much in it.
00:44:49We were supposed to have an orange flavour.
00:44:51We were supposed to have chilli.
00:44:52There was no chilli, no orange.
00:44:54This is a disaster and I want to smile about it.
00:45:02Daniel and Marco, so you ordered the patsy you?
00:45:05Yep.
00:45:06I thought the dish was tasty.
00:45:09I definitely thought that there was way more steak than noodles,
00:45:13which I was surprised with.
00:45:14I love my steak, but it's supposed to be a patsy you,
00:45:18which obviously the noodles is the main component.
00:45:20It wasn't a great dish, I'll be honest with you.
00:45:23The meat, parts of it are cooked, rare, medium.
00:45:27There's bits of fat they haven't rendered.
00:45:29This is not what I was expecting from Mark and Tan tonight.
00:45:33I have heard some big things from them
00:45:36and from the other teams about how good their mains are
00:45:39and this is not what I expected.
00:45:42I'm quite disappointed, actually.
00:45:43Yeah.
00:45:51Mark and Tan, for main course,
00:45:53I chose the pan seared duck
00:45:56with chilli and orange sauce,
00:45:58crispy Asian potatoes and beetroot puree.
00:46:01Well, I'll start with saying that
00:46:04duck and orange sauce is a very French classic,
00:46:07so I thought it's very interesting
00:46:08to put an Asian twist on it.
00:46:11I think the duck was cooked well,
00:46:14like it's nice and pink and tender,
00:46:16though the skin wasn't crispy enough for my liking.
00:46:20Beetroot and duck usually goes very well together,
00:46:22but I don't think everything works together on this dish.
00:46:28The sauce, I just don't know.
00:46:30Orange flavour's missing, chilli's missing.
00:46:34It's not a great dish.
00:46:38You know, and you guys have talked the game,
00:46:40so I think the expectation was quite high.
00:46:45I think trying to reinvent the wheel doesn't suit you.
00:46:47I'm really shocked.
00:46:53To hear that from Manu is really, uh, it's not good.
00:46:58Mark and Tan, for mains,
00:46:59I had pad seieu with grilled steak,
00:47:02crispy garlic and chilli oil.
00:47:04It's like, it's a plate of two dishes.
00:47:09I liked the texture of the noodles.
00:47:11I liked the flavour.
00:47:13The steak was cooked well.
00:47:16There was bits of fat in there that weren't rendered down.
00:47:18I don't know why we got so much steak.
00:47:21I wanted to see you showcase the noodles.
00:47:25Like, it should be a noodle dish.
00:47:27It's basically a mark and a tan.
00:47:30You try to put them on the plate,
00:47:32and they don't always gel like you two exactly.
00:47:37Not happy, obviously, with that,
00:47:39but I think, you know,
00:47:40it's just obviously way too much steak versus noodle.
00:47:44I think we're battling between all these dishes,
00:47:48and we're just trying to get it out.
00:47:50We tried our best to do something different.
00:47:52Didn't work.
00:47:53Unfortunately, with this stage in the competition,
00:47:55one mistake can cost you going home.
00:47:59Yeah, real scary at this point.
00:48:01All right, give us two great desserts.
00:48:03Thank you, guys.
00:48:04Thank you very much, guys.
00:48:05Appreciate it.
00:48:09I think after mains, we are definitely head-to-head.
00:48:12I think the boys had a much stronger entree than us,
00:48:15but then I feel like our mains and entrees
00:48:19were very consistently above average.
00:48:21I'm hoping and praying that our score
00:48:24is going to be enough to take us into the semifinals.
00:48:27If we can make it to the semifinals,
00:48:29I feel like we can honestly go all the way.
00:48:33There definitely wasn't the best cook that we had.
00:48:35At least, like, there were some positives from it.
00:48:39For me, that's not good enough, so.
00:48:46All right.
00:48:47At this point, it's very frustrating
00:48:49because we know we can do better.
00:48:51Definitely feel like we need to step our game up with dessert.
00:48:55Desserts aren't our strong point,
00:48:57so the pressure's even on more.
00:48:59Otherwise, we're probably going to be the ones
00:49:01going home at this point.
00:49:02Yeah.
00:49:03Let's finish it off strong, brother.
00:49:05Let's get done.
00:49:06Let's get started.
00:49:08For dessert one, we're serving boozy, bitter, orange, steamed puddings.
00:49:12So, ten, I'm just mixing the mix
00:49:14that I've obviously done earlier,
00:49:16so it's pretty much ready to go.
00:49:18When you eat a steamed pudding,
00:49:20it's only nice and fluffy.
00:49:21Myself, I don't like really rich things.
00:49:24So, for me, this dessert has got a nice orange flavour,
00:49:27and I love orange.
00:49:28It's got bitterness, which comes from Aperol,
00:49:31which I do love Aperol.
00:49:32So, how long will they cook?
00:49:34Probably, like, 20, 30 minutes, normally.
00:49:3620, 30 minutes?
00:49:36Yes.
00:49:37With steamed puddings,
00:49:38you can do them on a very high heat
00:49:40in a shorter time,
00:49:41but when you're sort of cooking with steam,
00:49:43it can be very funny sometimes,
00:49:46so, you know, it's really up to the batter.
00:49:48Lowell and Lil,
00:49:54you ordered the steamed pudding
00:49:56with boozy, bitter orange.
00:49:58What are you expecting?
00:50:00Um, I don't...
00:50:02We don't actually really know what this is.
00:50:05I'm thinking...
00:50:05You've never had a hundred steamed pudding in your life?
00:50:07No.
00:50:08It's very British.
00:50:09Yeah, I've never had one.
00:50:09Is it?
00:50:10Never had one.
00:50:10Sticky date.
00:50:11I'm thinking along the sticky date lines,
00:50:13but obviously it's got to be steamed, right?
00:50:15I was thinking with the boozy, bitter orange
00:50:20as a syrup over the top.
00:50:22What sort of alcohol are they going to use?
00:50:25Maybe an Aperol or Campari.
00:50:27Is that what it tastes like?
00:50:29Do you not like Aperol Spritz?
00:50:31No.
00:50:31Oh, yum.
00:50:32Is that what it tastes like?
00:50:33We're probably not going to like this dessert
00:50:34if it tastes like an Aperol Spritz.
00:50:36Oh, God.
00:50:37I'm not a fan of bitter orange.
00:50:39I didn't really see bitter
00:50:40when I looked at them in your ass or orange.
00:50:43Should have ordered the Bacardi Braiser.
00:50:45I'm not a fan of the Bacardi Braiser.
00:50:49How long until the steamed puddings are finished?
00:50:51I'll check in two seconds.
00:50:52I'll put a fork in them.
00:50:54Don't rush it.
00:50:59I'm not really happy.
00:51:00They're not really...
00:51:02They're just not rising how I want them.
00:51:04The puddings, I've noticed,
00:51:06aren't quite rising as well as they should.
00:51:08All right, but they're not coming up.
00:51:10What's wrong with them?
00:51:10I don't know, but see,
00:51:11they just haven't come up as well.
00:51:13With steam, steam can always be different.
00:51:16Just the consistency of the heat.
00:51:19This is our last chance of staying in the competition, man, I think.
00:51:22If we don't pick up this dessert,
00:51:23we could be the ones going home,
00:51:24so that's not looking good.
00:51:27I'm not sure how we're going to fix this.
00:51:29We need a miracle.
00:51:36In Adelaide,
00:51:38Mark and Tan are hoping a miracle
00:51:41will save their steamed puddings
00:51:43with boozy bitter orange.
00:51:45The puddings, I've noticed,
00:51:46aren't quite rising as well as they should.
00:51:49But they're not coming up.
00:51:51What's wrong with them?
00:51:51I don't know, but see,
00:51:52they just haven't come up as well.
00:51:54It's not looking good.
00:51:55We don't have time to obviously make new ones.
00:51:57This just needs to be cooked a bit more.
00:51:59Yeah, exactly.
00:52:00Obviously, cooking with steam,
00:52:02it can, you know, be a bit different
00:52:04because it is steam.
00:52:05It's not just on direct heat.
00:52:07All we can do is put the heat right up
00:52:09and just leave it in there for a little bit longer.
00:52:11This is us on the line.
00:52:13We want to make sure that it's the best.
00:52:15Otherwise, we're going home.
00:52:16This is fun night.
00:52:24The energy is definitely different on the table tonight
00:52:26because Mark and Tan aren't here.
00:52:28We're just joking around,
00:52:30having light-hearted fun.
00:52:32Justin's doing impressions.
00:52:34Yes.
00:52:34I must say
00:52:38that tongue
00:52:40was the best tongue
00:52:42I've ever had
00:52:43in my life.
00:52:45Yes.
00:52:46Everyone else scored it a three,
00:52:48but I would score it a ten.
00:52:52Oh, my God, Justin.
00:52:53Who knew he had such a skill?
00:52:54Who knew he could do that?
00:52:56I didn't.
00:52:57Yes, Bailey.
00:53:00Oh, God.
00:53:01I don't think we've laughed
00:53:03this much at a dinner, ever.
00:53:05All right, guys.
00:53:07That was...
00:53:07That was the best.
00:53:11That was the best one I've ever had
00:53:12in my whole life, eh?
00:53:14Better than yours, Danielle.
00:53:18We love both those boys.
00:53:20They're so nice.
00:53:20We want to stay here so badly.
00:53:22Oh, that was well done.
00:53:24Well done.
00:53:25Oh, it's the Bailey one for me.
00:53:27Tonight's the last night
00:53:28that we sort of dined together.
00:53:30It's been a great, like,
00:53:31experience with you all.
00:53:32I'm sad.
00:53:33I don't want it to end.
00:53:36Whatever the outcome,
00:53:37I'm so proud of how far we've come,
00:53:39but let's just go all the way.
00:53:40I hope we get to join you
00:53:42in the semifinals
00:53:42and we'll be right there with you.
00:53:43We hope you guys do too,
00:53:44so thank you.
00:53:45So, Mark and Tana
00:53:47getting a one tonight.
00:53:53It's got some pastry here.
00:53:55For dessert too,
00:53:56we're serving Thai milk tea tart
00:53:58with whipped coconut cream.
00:54:00True prep time.
00:54:00We've made the tart base.
00:54:02This side here is pretty good.
00:54:04I can definitely see some flaws
00:54:05in both of them.
00:54:07Yeah.
00:54:08Well, we have to do what we can now.
00:54:09Yeah.
00:54:10And we're trying to use
00:54:10the better-looking half.
00:54:12I'm going to start making the custard now.
00:54:15So Thai tea is...
00:54:16It's a very strong flavour
00:54:17that not everyone is used to.
00:54:20Traditionally quite sweet and creamy.
00:54:22It's got a nice condensed milk custard texture.
00:54:25I'm hoping that it's just sweet enough
00:54:27but not too sweet
00:54:28and I'm hoping that this is enough
00:54:30to keep us safe.
00:54:35I mean, I'm quite happy with that flavour.
00:54:37We're going to put it in the oven
00:54:38for about 20 minutes.
00:54:40I think desserts
00:54:40is definitely not our strength.
00:54:42I know Dan and I, Marco,
00:54:44did have one of their desserts
00:54:46that weren't very strong,
00:54:46but still at this point
00:54:47we need two strong desserts.
00:54:49So the pressure's even on more.
00:54:51Ready?
00:54:52I'm trying to go.
00:54:55Hope it sets.
00:54:58So the boys, obviously,
00:55:00they don't eat a lot of desserts.
00:55:02What are we expecting?
00:55:03We ordered the milk tea tart.
00:55:07What's Thai tea?
00:55:08I don't know.
00:55:08I have no idea.
00:55:10Someone enlightened me.
00:55:12So Thai milk tea,
00:55:13it's an orangey colour.
00:55:14I think it's condensed milk.
00:55:16It's quite sweet.
00:55:18It's really yummy.
00:55:19So I think they're going to have that
00:55:21in the tart
00:55:22with whipped coconut cream,
00:55:23maybe on top,
00:55:24maybe some toasted coconut flakes,
00:55:25something like that.
00:55:26We'll see what happens with the dessert.
00:55:29It's definitely going to come down to this.
00:55:30At the moment,
00:55:31we're a little bit too close
00:55:32with the boys for my liking.
00:55:34I am so nervous to see their dessert.
00:55:39I'm just going to check my tart now.
00:55:41Moment's truth, eh?
00:55:43Looking at the Thai milk tea tart,
00:55:45the tart itself,
00:55:46I think there's a nice, smooth consistency
00:55:48on the custard.
00:55:49Oh, no.
00:55:51But I am a little bit worried
00:55:52about the cook of the tart
00:55:54and we may have slightly overcooked
00:55:56the pastry.
00:55:59I'm going to start plating here.
00:56:01Obviously, we give them the non-ugly one.
00:56:04I'm putting a little bit of icing sugar
00:56:06and we really feel like it will pair well
00:56:08with our coconut whipped cream as well.
00:56:12A bit of toasted coconut on top.
00:56:15I'm just going to put some mint on
00:56:17and then we are done.
00:56:19How's your pudding going?
00:56:20Um, I don't know, mate.
00:56:22We're not really sure if it's cooked or not,
00:56:24but we really have to get the desserts out to everyone.
00:56:27That's a lot on the line for these desserts, mate.
00:56:29Yeah, I know, eh?
00:56:31Pretty much the biggest concern
00:56:33with the boozy, bitter, orange, steamed pudding
00:56:35is just, you know, the inside texture.
00:56:39The worst thing you want is being undercooked.
00:56:40There we go.
00:56:44Hopefully, they're set,
00:56:46but we can't dry any because we don't have any spares.
00:56:52I have my fingers crossed that it's cooked perfectly.
00:56:55Try and put some hot sauce still warm over the top.
00:56:59To make it sort of the boozy, bitter part,
00:57:01we want to have, like, a really sweet sort of sauce
00:57:04that has some Aperol in it,
00:57:06bringing out that orange flavour,
00:57:08which obviously has that bitterness as well.
00:57:10And a little bit of whipped cream on the side
00:57:12just to cut through it all as well.
00:57:15Do you reckon they're going to appreciate a drink?
00:57:18And it comes with an Aperol spritz,
00:57:20so you can't complain.
00:57:23All right.
00:57:24Done, buddy.
00:57:25We did it.
00:57:26Final dish.
00:57:26We're done, mate.
00:57:27We'll do what we can in the time we've got,
00:57:29so hopefully it's enough, mate.
00:57:30Let's do it.
00:57:30Let's do it.
00:57:40Dessert is served.
00:58:00Honestly, I think we know desserts aren't our strongest point.
00:58:04Thank you, Ted.
00:58:05Thanks, Ted.
00:58:07I think the desserts look the part,
00:58:09but, yeah, I'm worried that, yeah,
00:58:11if they're cooked correctly.
00:58:13Thank you so much.
00:58:15I think from the outset,
00:58:16the top actually looks quite nice.
00:58:18We've definitely done a lot more than what we did.
00:58:20Like, we had a very disappointing dessert.
00:58:23Thanks, Mike.
00:58:24Thanks, Mike.
00:58:24Thanks, Mike.
00:58:25Thanks, Mike.
00:58:26Thanks, Mike.
00:58:26Okay.
00:58:26If Mark and Ted want to remain in this competition,
00:58:31these desserts, they need a taste amazing.
00:58:34They need to smack this one out of the park
00:58:36and really bring it home.
00:58:38A lot is on the line.
00:58:58This is our last chance of staying here,
00:59:00so we really want to beat Daniella Marco's score.
00:59:04And we definitely want to see ourselves get to the semifinals.
00:59:06We're just hoping that it is just enough to keep us safe.
00:59:16It's the final course of the night,
00:59:19and Mark and Tan are hoping the proof is in the pudding
00:59:22with their boozy, bitter orange steamed puddings
00:59:25and Thai milk tea tart with whipped coconut cream.
00:59:32Knowing that there's a team that's going to be eliminated tonight,
00:59:35we're feeling a lot of pressure at this point.
00:59:43After two courses, I would have loved to be clearly ahead.
00:59:48I'm not sure what's going to happen.
00:59:50Those boys aren't too confident with their dessert,
00:59:52so there's a little bit of hope.
00:59:54Thank you, gents.
01:00:00We'll call you back for our final critics.
01:00:01I'm eating the orange pudding and just instantly knowing it's raw.
01:00:24It's clumping in my mouth, hard to swallow.
01:00:30Honestly, it's pretty much inedible.
01:00:35It just tastes like raw cake, like flour.
01:00:38The boozy, bitter orange, the pudding?
01:00:53Not great.
01:00:57It smells good.
01:00:58For me, I almost felt like it was more like a savoury dish than dessert.
01:01:26I didn't like the tar.
01:01:30I think, for me, it was probably overcooked.
01:01:32Very crunchy to get through.
01:01:35The flavour inside the tart was okay.
01:01:38It was a bit like a pudding to me, that type of texture.
01:01:41This is definitely disappointing from the boys,
01:01:44which I'm stoked about because I don't want to see them again,
01:01:47so it might be one step closer to that.
01:01:49I enjoyed the tart itself.
01:01:53I thought the tart was cooked nicely.
01:01:55The Thai milk tea filling was quite interesting.
01:01:58That was really clever.
01:01:59I thought that was delicious.
01:02:01The tart, just a little bit too thick for my liking.
01:02:03I still ate the whole thing, of course.
01:02:07Do you think your egg tart was better than this?
01:02:10I don't know if it was, but I think our main was stronger.
01:02:13At the moment, we're a little bit too close with the boys for my liking.
01:02:17I feel like it could go either way.
01:02:20I'm trying to stay hopeful, but, like, I don't feel the most confident.
01:02:24Let's go, lol.
01:02:25Rip off the bondage.
01:02:26Oh, yeah.
01:02:27I'm not too sure what the texture of it.
01:02:29I've never had a steamed pudding, but that is like raw cake.
01:02:32Literally, when you're eating that,
01:02:33it all just stuck to the top of your mouth, to your tongue,
01:02:35like you could not swallow that without a drink.
01:02:38I don't think it was a great finish for the boys.
01:02:42And where are they sitting now?
01:02:46Oh, probably equal.
01:02:49Yeah.
01:02:50The boys had higher highs and lower lows than us tonight.
01:02:53I think it evens out to be pretty close.
01:02:56I honestly don't know which way it could go.
01:02:58Hopefully, it's going to end up in our favour.
01:03:03Daniel and Marco at the bottom was 62.
01:03:05So that's the score we have to beat tonight.
01:03:09Very nervous at this point.
01:03:10We're on the borderline of staying safe and going home,
01:03:13so our fingers are just crossed that we've done enough to be safe.
01:03:25Mark and Tan, thank you for having us
01:03:27at your magical-themed Ultimate Instant Restaurant.
01:03:31Now it's time to find out who will be staying
01:03:34and who will be leaving us tonight.
01:03:38Daniel and Marco,
01:03:39you are currently at the bottom of the leaderboard
01:03:42with just 62 points.
01:03:46Please take your place next to Mark and Tan.
01:03:48It would be absolutely devastating for our journey to end here.
01:03:58We want just one more chance to redeem ourselves.
01:04:02So we're praying for a miracle at this point.
01:04:08It's anyone's game at the moment.
01:04:11Mark and Tan,
01:04:12each team will now share their thoughts
01:04:14and their scores.
01:04:18Daniel and Marco.
01:04:20Thanks so much for having us, boys.
01:04:22The night started off really good
01:04:24with your tuna tartare.
01:04:26I was raving about it at the table.
01:04:28Mark has said it was probably one of his favourite entrees
01:04:30of the competition.
01:04:31I really enjoyed it as well.
01:04:33Went a little bit downhill from there.
01:04:35Even though we could be going home tonight,
01:04:38we're going to be honest,
01:04:39we're going to be fair,
01:04:40we're going to have integrity.
01:04:41So we're just going to do what we usually do.
01:04:43Tonight, we're going to give you a seven.
01:04:48Just in will.
01:04:50So the entree was a good start
01:04:51and the maids was probably a step down from there
01:04:54and then the dessert,
01:04:56unfortunately,
01:04:56was probably your weakest dish of the night.
01:04:59Sorry, boys,
01:04:59but it just tasted like an orange
01:05:01sort of undercooked muffin.
01:05:03So the score we're giving you tonight
01:05:06is a five.
01:05:09We were obviously after a stronger start,
01:05:12but we still believe that we've done just enough
01:05:14to be above Daniel and Marco.
01:05:17Lon and Lil.
01:05:19Overall, we had a great entree.
01:05:23Our main was unfortunately below average for us
01:05:27and our dessert was quite a letdown too.
01:05:31It was raw.
01:05:35For this, we're scoring your four.
01:05:40At this point, we're pretty much panicking.
01:05:42Hope is kind of on the edge.
01:05:45Yeah.
01:05:46Maureen Barley.
01:05:48Your entree was a great start for us.
01:05:51We really enjoyed it.
01:05:52The flavours in main went a little bit downhill from there
01:05:56and the dessert.
01:05:58We feel like you just missed the mark a little bit.
01:06:00We are going to score you a five.
01:06:04Thanks so much for coming.
01:06:06It's a pleasure to have you.
01:06:08So that means Mark and Tan,
01:06:10the guest teams have given you
01:06:11a grand total score of
01:06:1521 out of 40.
01:06:21Pretty low.
01:06:22Yeah.
01:06:23We're in a very vulnerable position at this point.
01:06:27We've had our first hiccup in the competition.
01:06:30But unfortunately, it's the most important night.
01:06:33Yeah.
01:06:33So we're hoping that the judges are going to save us.
01:06:40It's the final, ultimate instant restaurant for this round.
01:06:45Mark and Tan must beat Daniel and Marco's score of 62
01:06:49or be eliminated.
01:06:51We're in a very vulnerable position at this point.
01:06:55So we're hoping that the judges kind of save us.
01:06:58Our guest team's total score was 25.
01:07:02So we're three points ahead
01:07:03leading into the judges scoring.
01:07:07And now it's our turn to score each dish out of 10.
01:07:12Gentlemen, for entree,
01:07:14I chose the tuna tartare with fried seaweed crisps.
01:07:19I think it was a nice little entree to start with.
01:07:21I think the tartare was really well seasoned.
01:07:24It was light.
01:07:25It was crispy.
01:07:26It was absolutely delicious.
01:07:28So the score I'm giving you for your entree
01:07:30is an eight.
01:07:34Mark and Tan for entree gave me pork and prawn dumplings
01:07:37with red Thai curry sauce.
01:07:41The dumplings, beautiful flavour.
01:07:43Love the chunkiness of the prawn.
01:07:45Good start to the meal.
01:07:47For your entree tonight,
01:07:48I score you an eight.
01:07:51Really strong start for us.
01:07:53We're definitely not at the top,
01:07:55but I feel like we are just safe.
01:08:00We're only one point ahead now.
01:08:03That's not good.
01:08:06For main course,
01:08:07I had the Patsyew with grilled steak,
01:08:10crispy garlic and chilli oil.
01:08:12I felt like I got two dishes.
01:08:15I had the noodles,
01:08:16which I quite liked the flavour of,
01:08:18and then I had a steak,
01:08:20which seemed like a different dish.
01:08:21The steak was cooked all right.
01:08:23Maybe it could have been rendered down a little bit more.
01:08:25But I felt we had a bit of disharmony on the plate.
01:08:27For your main course tonight,
01:08:30I score you a six.
01:08:35Transforming Cousat shows the pine-seared duck
01:08:38with chilli and orange sauce,
01:08:40crispy Asian potatoes,
01:08:42and beetroot puree.
01:08:44The duck was well cooked.
01:08:47A little bit more rendering on the skin,
01:08:49a little bit more crispiness,
01:08:50a little bit more seasoning would have been great.
01:08:52The chilli and orange sauce was a funny one.
01:08:56I just didn't understand the Asian side of that.
01:08:59I couldn't really taste the orange.
01:09:02I didn't taste the chilli either,
01:09:03which was a disappointment.
01:09:06The score I'm giving you for your main course
01:09:08is a six.
01:09:11It is so close right now.
01:09:15Dessert is our last chance to get into the semi-finals.
01:09:19We had one strong dessert
01:09:20and one really weak dessert.
01:09:22So it might have just come down to the last couple points.
01:09:25For dessert, I did Thai milk tea tart
01:09:28with whipped coconut cream.
01:09:31The milk tart mix was delicious.
01:09:37But I think the mixture itself is overcooked and grainy.
01:09:43Pastry case, I felt that it was a little overcooked.
01:09:47A little bit too snappy for my liking.
01:09:49I really did not enjoy this whatsoever.
01:09:54The score I'm giving you for your dessert
01:09:56is a four.
01:10:01You're shaking.
01:10:03I'm shaking.
01:10:03Oh, so sorry.
01:10:08Mark and Tan, for dessert,
01:10:09I had the boozy, bitter orange, steamed puddings.
01:10:13Steamed puddings are something I grew up on.
01:10:16It's like a warm hug.
01:10:19It should be light, fluffy, airy, warm.
01:10:22Then you get a beautiful, thick sauce over it.
01:10:25That's what we didn't get.
01:10:27It's undercooked.
01:10:29It's doughy.
01:10:32Oh.
01:10:32I think that was our biggest discerning.
01:10:36We could have done a lot better on this.
01:10:40For your dessert tonight, I score you...
01:10:43a three.
01:10:46I can't believe we got a three.
01:10:50I'm devastated.
01:10:51Mark and Tan, that leaves you with a grand total score off.
01:11:0056.
01:11:08Sorry to say, boys,
01:11:09that leaves you last on the leaderboard.
01:11:12And unfortunately,
01:11:13you are eliminated from my kitchen rules.
01:11:17Heartbreaking to hear.
01:11:18We messed up,
01:11:19and we just got to pay the price.
01:11:21We didn't deliver tonight,
01:11:22but, yeah, it's been an awesome experience,
01:11:24so we'll walk out with our heads held up high.
01:11:27Definitely a little bit embarrassing
01:11:28because we do hold ourselves to a high standard,
01:11:31but we have the time of our lives.
01:11:33Definitely try the pads here at the restaurant, though.
01:11:37We're coming for lunch tomorrow.
01:11:39Oh, please.
01:11:40Mark and Tan, from all of us,
01:11:42au revoir,
01:11:43and good luck.
01:11:45Thank you, guys.
01:11:46Good luck to everyone.
01:11:47See you, guys.
01:11:47Teams, congratulations.
01:11:53You are this year's semifinalists.
01:11:56Woo!
01:11:59Semi-finalists, let's go!
01:12:01Yay!
01:12:02I am so proud of us.
01:12:04I'm a little bit in shock, to be honest.
01:12:07See you back in kitchen headquarters.
01:12:10Good luck, everyone.
01:12:11Thanks, guys.
01:12:11Thanks, guys.
01:12:12Thanks, guys.
01:12:12Thanks, guys.
01:12:13Every dish in this competition
01:12:17comes down to this moment.
01:12:19At the edge of the earth
01:12:21where the day turns into light.
01:12:24To make it to grand final
01:12:25would be our dream come true.
01:12:27There's a place that I've seen
01:12:29in a dream once upon a time.
01:12:33They can almost taste it.
01:12:36I'm ready.
01:12:37We just want to do them all proud.
01:12:39This is our last chance.
01:12:41We can't lose now.
01:12:43We came here to be in the grand final.
01:12:45We will stop at nothing to get there.
01:12:48It's coming down to the wire.
01:12:50I actually don't know
01:12:51if we're going to have anything plated.
01:12:53It'd be devastating.
01:12:54It all comes down to this.
01:13:00It'd mean everything to us
01:13:02if we can pull this off today.
01:13:04We want to go all the way.
01:13:06It's game on.
01:13:08The MKR Semifinals
01:13:10starts Sunday at 7.
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