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S15 E23 – My Kitchen Rules 🍽️🔥
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00:00:00¡Suscríbete al canal!
00:00:30¿Or will boss friends Maria and Bailey correct past mistakes?
00:00:36The judges have been saying, simple, simple, simple.
00:00:39I'm going to keep it simple tonight.
00:00:41To land a last remaining grand final spot.
00:00:45It's going to be show-stopping.
00:00:47They should be threatened by us.
00:00:49Maria and Bailey are going down.
00:00:50The Bogans from Logan.
00:00:52Are we intimidated by them?
00:00:54No.
00:01:00What do you mean we made it to semifinals?
00:01:20Isn't that crazy?
00:01:21It is.
00:01:21I know.
00:01:22It's going to be an insane day.
00:01:23This is the day that counts the most.
00:01:24So it's going to bring it all.
00:01:26Yes.
00:01:27It feels like such a great achievement that we have actually made it to the semifinals.
00:01:32I must say, I've never expected to see Law and Lil in the semifinals.
00:01:38The Bogans from Logan.
00:01:40Are we intimidated by them?
00:01:42No.
00:01:44Let's go!
00:01:45Both teams are worthy competitors for us in the grand final.
00:01:51Maria and Bailey are great cooks.
00:01:53Law and Lil won our respect since the Ultimate Instant Restaurants.
00:01:56They did an amazing job.
00:01:58I'm so stoked to see them cooking at the semifinal.
00:02:02Get it, teams!
00:02:06Bonsoir, bonsoir.
00:02:07Good evening.
00:02:08Hello, hello.
00:02:11Welcome, teams.
00:02:12Thank you.
00:02:13Mary and Bailey.
00:02:15Lol and Lil.
00:02:17Tonight is all about you.
00:02:20Your passion.
00:02:22Your talent.
00:02:24Standing up there is Justin and Will.
00:02:28They are the first team through to the grand final.
00:02:32And one of you is only one cook away from your place in a final test
00:02:37that will decide Australia's best home cook
00:02:39and determine who takes home $100,000.
00:02:46We have never been this close to winning $100,000.
00:02:49It is absolutely life-changing.
00:02:51We didn't come here to come fourth or third.
00:02:54We came here to be in the grand final.
00:02:55Maria and Bailey, Lol and Lil, are you both feeling confident today?
00:03:02Yeah.
00:03:03Yes.
00:03:04Be quiet.
00:03:05Quietly confident.
00:03:08We've grown so much as cooks.
00:03:10I feel like everybody can see that.
00:03:13And each time we try and elevate our dishes
00:03:16and take on your feedback and just learn from it,
00:03:18that's what we're doing today.
00:03:21Claude and Lil, they have been through this amazing journey.
00:03:24It's time for them to pack their bags and go home.
00:03:27We have experience in the kitchen,
00:03:29the drive to go to the end.
00:03:31That's enough for us to win.
00:03:33Will it feel bad sending your friends home?
00:03:36No.
00:03:40We've mentally already have.
00:03:43They're like cats.
00:03:44They've used up all their nine lives
00:03:46and this will be their last life.
00:03:50Lol and Lil,
00:03:51so what would it mean to you to win this whole competition?
00:03:55It would mean the world to have everyone that's come before us
00:03:58and told us we were going home, standing up there,
00:04:00and we are told we have won.
00:04:03That would be nice.
00:04:04I would love that.
00:04:06Not this week.
00:04:08Good luck and we are so happy you're going to be watching us
00:04:11in the grand final.
00:04:12Let's get the knives out.
00:04:14Shwing, shwing.
00:04:15I sharpened mine before I got here.
00:04:18Maria and Bailey aren't threatened by us,
00:04:20however they should be,
00:04:22if you look back at how we got here.
00:04:24Since round two, we've been above them every single time,
00:04:26so I think they should definitely be threatened by Lil and I.
00:04:29Tonight we want two spectacular courses,
00:04:33main and dessert.
00:04:36Justin and Will, you'll see exactly what you're up against.
00:04:40You guys and Justin and Will
00:04:43will join us at the tasting table.
00:04:46Mate, we are taking notes.
00:04:48We are scrutinising each team's weaknesses and strengths
00:04:51and are going to try and exploit the weaknesses
00:04:53in the grand final for whoever gets to it tonight.
00:04:55So we've got our notepads out and we're going to use that to our advantage.
00:04:58Teams, you'll have two hours for your mains and one hour for your dessert.
00:05:04The storeroom is topped with everything you need.
00:05:07Please, move to your benches.
00:05:09Woo!
00:05:10All right, love, so what are we thinking today?
00:05:15Obviously, we have to go big or go home.
00:05:17We're going to keep it simple but lots of beautiful flavour.
00:05:20Okay.
00:05:20We just need to present amazing food today and we're going to be in the grand final.
00:05:25Our boat team's ready.
00:05:27The storeroom is open.
00:05:29Your time starts now.
00:05:32Get out of here.
00:05:33Go, go.
00:05:34Here we are.
00:05:34Woo!
00:05:35Come on!
00:05:35Okay.
00:05:36Woo!
00:05:41Holy crap, yo.
00:05:43I grabbed the lobsters that we need for our mains.
00:05:46I definitely don't have enough hands to do two at once,
00:05:48so I've got to do a few trips here.
00:05:50Just going to take the whole lot.
00:05:51We really want to showcase truffle and mushrooms because they'll really elevate by our main.
00:05:56Wow, that looks amazing.
00:05:59I'll get started on prepping those lobsters.
00:06:02For our main, we are making a sous vide lobster tail with lobster-infused hollandaise
00:06:07and a pickled fennel salad.
00:06:09It's the Logan Lobster Lady.
00:06:11One lobster tail out.
00:06:13It's just a delicious piece of seafood.
00:06:15It's also very expensive.
00:06:17It's something fancy.
00:06:19It's something we don't usually do because we are the Logan Bogans.
00:06:25I hope we do it justice.
00:06:28We are elevating our dishes, bringing some techniques that we haven't shown before.
00:06:32We are going to fight so hard for our spot in the grand final tonight.
00:06:35We will stop at nothing to get there.
00:06:37There's nothing to do.
00:06:38Done.
00:06:39Suvi is getting to temp.
00:06:42Lou, what are you making?
00:06:42We're making a sous vide lobster tail with lobster-infused hollandaise and a pickled salad.
00:06:51That's awesome.
00:06:53That is a 10 out of 10 dish.
00:06:56Lo and Lou have made chicken skewers, chicken and leg pies.
00:07:00Never have we seen them use fancy stuff like lobster.
00:07:03The risk is, if you overcook lobster, it's chewy, it's stringy, it's just not nice.
00:07:10But if it's undercooked, it's still gooey.
00:07:13Yeah.
00:07:13So you've got to find that balance.
00:07:15If Lowell and Lil can pull off this dish tonight, they could be going straight to the grand final.
00:07:20Like, semi-finals?
00:07:21They're going fancy, right?
00:07:22Yeah, man.
00:07:23Like, lobster's not, like, small-time plate.
00:07:25No.
00:07:26That is a fancy move.
00:07:27Yeah.
00:07:27We're just really trying to elevate and show the judges how much we've grown, and we're
00:07:32hoping that that pays off today.
00:07:34I'm expecting a very close bottle today.
00:07:37The thing is, can Lowell and Lil elevate the dishes, and can Maria and Bailey pair it right
00:07:42back?
00:07:43I'm going to get started on the pasta for our main course cook.
00:07:48For the semi-final, we are making a truffle and porcini cagliatelle with wild mushroom sauce.
00:07:55All right, so I'm just going to separate my egg yolks.
00:07:59I love mushrooms, I love truffle, and I love cream.
00:08:03So putting all these three elements together, I just love it.
00:08:07So Bailey, I'm just adding some porcini powder in my pasta.
00:08:12The judges have been saying this whole competition, simple dishes done well is the way to go.
00:08:18And I'm just going to bleach that a little bit.
00:08:20Excellent.
00:08:21We have been listening.
00:08:23I know that it looks like we haven't.
00:08:25However, let's do a pinky promise that I'm going to keep it simple tonight.
00:08:30Okay, I'm in for this.
00:08:31I always put my pasta mixer in a blender.
00:08:34It's definitely more efficient, and you don't get as dirty.
00:08:37We have worked so hard to be here in the semi-final, especially after round two when we were
00:08:43on the bottom of the leaderboard.
00:08:45And now I'm going to do the rest by hand.
00:08:48The good thing about pasta though is he can never over-need it.
00:08:51So her arms will be very sore.
00:08:53Maybe.
00:08:54Get a subscription for the gym today.
00:08:57We're here to win.
00:08:59Bailey and I, with everything that we do, we always give 100%.
00:09:03And we believe from day one in our abilities and cooking skills, and we really, really want
00:09:10to be in the grand final.
00:09:12So Bailey at the door, and I'm going to put it aside to rest, and we'll deal with that
00:09:16later.
00:09:17Yep, great.
00:09:18I'm just currently skewering the lobsters so that when I blanch them, they don't curl up.
00:09:24And we can remove the meat out of the shell a bit easier.
00:09:27Smash it, Lil.
00:09:28We are aiming for beautiful dishes tonight.
00:09:31That's the plan.
00:09:33Everything that's going on the plate tonight is with intent.
00:09:35It's going to be delicious, flavourful, and technical.
00:09:39Lobsters are in.
00:09:41So if you look at Lil's got our lobsters going into our pot of water for 30 seconds, then into
00:09:45our ice.
00:09:47Ice to cook it then straight away so they stop cooking.
00:09:49Yep.
00:09:50And then they're going to take the shot off.
00:09:52We really would love if Manu and Colin said our lobster was cooked perfectly.
00:09:57That's all we want.
00:09:58We are out of our comfort zone today.
00:09:59We are bringing new techniques that we don't usually do.
00:10:02Look at that.
00:10:03It's beautiful.
00:10:05We have to blanch 12 lobsters and get them in an ice bath and sous vide them, which is
00:10:09a little bit scary.
00:10:10Like, we've sous vide a handful of times, but if we get the grand final, it's so worth it.
00:10:17It's high risk, high reward.
00:10:19Maria, I don't know if it's a smart move for Lo and Lil to be making lobster.
00:10:22I mean, you know, it's got some technique involved in there, and I don't know if they have that
00:10:27yet.
00:10:27I'm hoping this meat just falls straight out.
00:10:30They're inexperienced in the kitchen, to be honest, but look, they're sponges.
00:10:35They've learnt a lot, but this is the end of the road.
00:10:37This is the moment of truth.
00:10:40Oh, dear Lord.
00:10:41Gently.
00:10:42James, 30 minutes gone, 90 to go.
00:10:51Let's go, Maria.
00:10:51Let's go, Maria.
00:10:51Woo!
00:10:52Hello!
00:10:52Go, girls!
00:10:53Woo!
00:10:54Maria, it looks like I'm running a mushroom farm.
00:10:56Yeah, let's pick from the wild one.
00:10:57I think these ones are cute.
00:11:00We're going to bring great flavors tonight, and we're going to add some beautiful wild mushrooms
00:11:06for the extra bite.
00:11:07Cut it in quarters.
00:11:08Yep.
00:11:09If it's too small, leave a hole because it will shrink once we pan fry it later.
00:11:15Teamwork is going to be imperative for us tonight if we want to get into the grand final.
00:11:20Bailey, I'm so proud of you.
00:11:23Thank you.
00:11:24You are moving extremely fast.
00:11:25Us, as boss besties, we have put in so much work.
00:11:29It has made us grow as friends.
00:11:31We've been through tough times.
00:11:32We've been through crazy times.
00:11:34How many elements do you guys have?
00:11:36Not many, if any.
00:11:37We've been through absolute chaos, and we've come out still best friends, and we're ready
00:11:43to win this thing.
00:11:44Is there any more mushrooms?
00:11:46I think you have enough for the plates that we need, darling.
00:11:48So, obviously, we're in the grand final.
00:11:50Yep.
00:11:51Which feels unreal.
00:11:52Yep.
00:11:53Who are we going to go up against?
00:11:54Bailey.
00:11:55Their kitchen smells delicious right now.
00:11:57Like Bailey and Maria, they're looking pretty strong.
00:11:59Yeah.
00:12:00They're working well today as a team.
00:12:02You're going to be in charge here, darling?
00:12:04Yep.
00:12:05And then, we've got Lowell and Will over there.
00:12:07They're working great together.
00:12:09Both teams are working hard at the moment.
00:12:11I found a new way to de-poop it.
00:12:13But, we know what it's like in the kitchen, anything can happen, it's anyone's game tonight.
00:12:18Oh my god, this is so good.
00:12:21Oh my god, let's go.
00:12:23Still to come, it's simple.
00:12:28Two teams, only one spot in the grand final.
00:12:32Well, we are fighting to the dip.
00:12:36The battle is on and this is just spectacular to watch.
00:12:39Maria and Bailey have a plan.
00:12:42This is the first time we're doing something so simple.
00:12:44But will simple be their downfall?
00:12:47Oh, it's not coming out.
00:12:49Well, Maria, why isn't it coming out?
00:12:51Oh no.
00:12:53Baby.
00:12:54That is a total fail.
00:12:57This could cost you your position in the grand final.
00:13:02It's our second semi-final, it's Maria and Bailey versus Lowell and Lil.
00:13:16Does it mean everything to us if we can pull this off today?
00:13:19Bailey, I'm so proud of you.
00:13:21You're working fast.
00:13:22Bosses versus besties.
00:13:24I'm feeling good.
00:13:25Are you feeling good?
00:13:26I'm feeling good.
00:13:27I need to get these in.
00:13:28I need to get these in.
00:13:29On one side we've got a sous-vide lobster and on the other side we've got a truffle tagatelli.
00:13:34Okay, I need some bigger bowls.
00:13:37The thing is, Camarilla and Bailey pair it right back.
00:13:40It's going to have to be strong in flavor though, because there's nowhere to hide.
00:13:43And can Lowell and Lil elevate the dishes from what they normally do.
00:13:47You could see this in a Fandani restaurant.
00:13:49Yeah.
00:13:50100%.
00:13:51Hmm.
00:13:52There's a solid gameplay.
00:13:53Yeah.
00:13:54I think they're doing alright so far.
00:13:56Justin and Will get to taste and critique the dishes so they know exactly who they're
00:14:01up against in the grand final.
00:14:02I reckon it's going to come down to the wire with dessert.
00:14:05But that's what we want.
00:14:06Yes.
00:14:07We want it down to the wire.
00:14:08Yeah.
00:14:09100%.
00:14:10You can feel it in the air.
00:14:11Both teams do not want to go home tonight.
00:14:12Oh my God.
00:14:13The battle is on and this is just spectacular to watch.
00:14:18They should be working on their mains and desserts.
00:14:22I have to start on desserts early because we have a panna cotta in our dessert and we
00:14:25need a few hours for that to set.
00:14:27For our dessert we are making berry panna cotta and vanilla creme tart.
00:14:31We're doing a mixed berry panna cotta so we have all the berries which will be delicious.
00:14:37We absolutely love this dish.
00:14:39This is kind of two desserts in one.
00:14:41So we get the best of both worlds.
00:14:43We have a beautiful wobbling berry panna cotta sitting on top of tart shells with a delicious
00:14:48vanilla custard.
00:14:49We took inspiration from all different types of recipes and then turned it into our own
00:14:54creation.
00:14:55Definitely want that dough done for the parts.
00:14:57Kind of has to chill before I roll it.
00:14:59There's so many elements but they all work so well together.
00:15:02There's a lot of nerves creeping in right now Lil because we made it this far.
00:15:06I don't want it to be like we go home now and we're so close to the end.
00:15:09It's us on a plate.
00:15:10It is.
00:15:11It's colourful, vibrant and tasty.
00:15:12It's really something to impress the judges.
00:15:14Get us through that grand final.
00:15:16Lil the dough feels great.
00:15:17I'm really happy with it.
00:15:18Getting it in the fridge now.
00:15:19Awesome.
00:15:201 out of 10 minutes.
00:15:22Come on.
00:15:23Yeah.
00:15:24Maria I'm going to get started on the dessert.
00:15:27For our semi-final dessert cook we are making a duck egg creme caramel with a vanilla
00:15:33quill.
00:15:34Okay so I'm going to do my duck eggs.
00:15:36Traditionally you use like chicken eggs but we're going to go with duck eggs for some
00:15:42extra richness.
00:15:43This dessert is definitely a classic.
00:15:46So Bailey for the perfect creme caramel we want a nice silky smooth cream.
00:15:52This is a very risky dessert.
00:15:54Yes it's simple but it can definitely collapse if it doesn't bake and chill on time.
00:15:59We know that in their last instant restaurant Lo and Lil scored a 10 for their dessert so
00:16:05they definitely could beat us here.
00:16:07Alright Bailey you're doing the caramel for our ramekins?
00:16:10Yes.
00:16:11The caramel is used for the inside of the ramekin.
00:16:14It'll melt nicely over the top when we flip it over to serve.
00:16:18Alright Bailey we just need to act quick otherwise we're going to be here forever.
00:16:22I would have done the caramel in a saucepan and a frying pan and I would pour it.
00:16:27Pour it in.
00:16:28It's amazing.
00:16:29I just don't understand the amount of work you're doing it.
00:16:32Is that enough?
00:16:33No.
00:16:34Making a duck egg creme caramel.
00:16:39Little bit risky.
00:16:40You won't know until you flip it over and it's on the plate.
00:16:44If there's enough caramel to go over the top.
00:16:47And then is there enough sweetness to go with it?
00:16:50My ideal plan was for this to be in like 10 minutes ago.
00:16:55One hour to go.
00:16:57Halfway through it.
00:16:58Come on move it.
00:16:59Yeah.
00:17:00Hiya.
00:17:01Lil I'm starting to finish off that berry panna cotta.
00:17:04Good job.
00:17:05Get that done.
00:17:06That needs to be set.
00:17:07A panna cotta should be so smooth you should be able to glide through that with a spoon.
00:17:12Panna cotta needs to be wobbly Lil.
00:17:14It has to shake everywhere.
00:17:16Alright I'm going to put the gelatin in this mixture.
00:17:19If it doesn't you've added too much gelatin or something's gone wrong with your mixture.
00:17:25Baking is absolutely my happy place.
00:17:27I think it's because it's the one thing I did with my grandma from like this big.
00:17:31Just pouring the panna cotta mix in now for dessert.
00:17:34Really happy with the consistency of this little smooth perfection.
00:17:38I miss her so much but she'd be so proud of how far we've come and I want to get to that grand final for her as well.
00:17:44Dessert has taken up a little bit of main course but it had to be done otherwise we ain't gonna have a dessert.
00:17:49So both dishes are as important as each other today.
00:17:52Maria and Bailey are really strong opponents so to make it through to the grand final we have to have absolutely no mistakes tonight.
00:18:00Lil can you please really quickly open this door.
00:18:02Both dishes have to be 10 out of 10.
00:18:04Go go go.
00:18:05Or we probably don't stand a chance.
00:18:07That's done.
00:18:08Ah!
00:18:09There's berries everywhere!
00:18:13Alright you ready to get these poured?
00:18:14Yeah.
00:18:15The mixture is nice and luscious.
00:18:18With this dessert it's all about setting it.
00:18:20I am so frustrated.
00:18:23These creme caramels should have been baking already.
00:18:26We want a really nice tight aluminum foil situation.
00:18:31It's just taking time of our actual main course and that can mean that we won't have enough time to make the pasta.
00:18:39I hope it doesn't cost us the grand final.
00:18:42I hope so too.
00:18:46We need to get these lobsters into the CV machine ASAP.
00:18:51These will take about 40 minutes.
00:18:54I think this is definitely what the judges expect from a semi-final.
00:18:58It's elevated.
00:18:59It's everything we've learnt in the competition.
00:19:02There's a few ways of cooking lobster and I think the ladies are using three of them today.
00:19:07Doing good lol.
00:19:08I think they're trying to prove to us with the sous vide that they can cook bull.
00:19:13Is that the way they normally do it?
00:19:15I'm going to double seal it.
00:19:17I think they're getting a little bit of technique in the way of what they really want to do.
00:19:21And they want a sous vide for 40 minutes.
00:19:23And we've only got 47 minutes left on the clock.
00:19:25So...
00:19:26They're leaving it pretty tight on this one.
00:19:28We're at the crunch time now.
00:19:31I need to get these in.
00:19:33Even if we have them in for half an hour Lil and just pan fry them.
00:19:36Yep.
00:19:37Faria.
00:19:38Lol and Lil still haven't got the lobsters in the sous vide yet.
00:19:41What's going on?
00:19:42We need to get these in now.
00:19:43I reckon there's flaws in the game plan.
00:19:45If Lol and Lil don't plate up anything, it is a complete disaster.
00:19:50That is a total fail.
00:19:52Pack your bag girls.
00:19:53Yeah.
00:19:54Pack your bags.
00:19:55Usually sous vide, it's a low and slow process.
00:19:57You need the time behind you and I don't know if they'll have enough time tonight.
00:20:01Putting one batch in.
00:20:02Good job.
00:20:03You got a timer on for it?
00:20:05I'll get it on.
00:20:06Well, they've been in elimination before and they've pulled the rubber out of the hut.
00:20:11So hopefully today, they'll pull the tail out of the bag.
00:20:14Lol, I've just put the other two batches in for 30 minutes.
00:20:19It leaves us enough time to pan fry them all and plate.
00:20:22Yep.
00:20:23Bailey, can you start the porcini mushrooms for our sauce for the main?
00:20:29We want a really nice creamy truffle sauce with the porcini in there.
00:20:35All right, Maria, they're soaking now.
00:20:38Hello, hello.
00:20:39Hello.
00:20:40Hello.
00:20:41So main course, we've got a truffle tagliatelle.
00:20:45Yep.
00:20:46We're going to serve it with a nice truffle sauce with mushrooms.
00:20:49Is that it?
00:20:50That's it.
00:20:51No gel, no foams.
00:20:52No gel.
00:20:53That sounds delicious.
00:20:55You've decided to go from complicated into very simple dish today, which I really appreciate,
00:21:02which means the first time needs to be perfect, the sauce needs to be perfect, and I want it well seasoned.
00:21:08Done.
00:21:09Absolutely.
00:21:10Done?
00:21:11Done.
00:21:12All right.
00:21:13Thank you, Mene.
00:21:14We've got something so simple.
00:21:15We've always done complex, and if it goes wrong, we can hide behind that.
00:21:19Here, we're so vulnerable.
00:21:20If we make any mistakes, that's the end of the road.
00:21:23All right.
00:21:24I'm ready to start the sauce.
00:21:25The next 30 minutes are crucial.
00:21:27There's so much to do right now.
00:21:32We've got to make lobster infused hollandaise.
00:21:35The heads are in the pot.
00:21:36That's where the flavour's going to come from.
00:21:38You've got the sous-vide machines going.
00:21:40Oh, my God.
00:21:41It's getting real.
00:21:42Trying to think about everything you need to do.
00:21:45We need to get the sauce started.
00:21:47We are running out of time, lol, but that's okay.
00:21:49Here.
00:21:50Give some time.
00:21:51Thanks.
00:21:52Thanks, Colin.
00:21:53Thanks.
00:21:54We are definitely out of our comfort zone with this menu.
00:21:57It is very ambitious.
00:21:58Get in.
00:21:59Goodbye.
00:22:00We have so much to do in the timeframe.
00:22:03Yeah.
00:22:04So, we're getting all the beautiful tails and some of the heads into a pot with some shallots.
00:22:08It's something we don't do all the time, and this is like do or die.
00:22:12So much on the line.
00:22:13We've got to get moving.
00:22:15Time's taking over.
00:22:16So, if we don't smash it, it could be a huge failure.
00:22:20We're just hoping that pushing ourselves out of our comfort zone pays off.
00:22:24Very behind time.
00:22:26It's okay.
00:22:27This is the last chance we get to prove that we deserve to be in the grand finals.
00:22:32So, we just have to make sure we do that.
00:22:34They're going to have to hurry up.
00:22:3640 minutes on the clock to make a sauce now.
00:22:39Good luck.
00:22:40Freaking out.
00:22:4230 minutes late.
00:22:43This is not a grand final.
00:22:44Let's go.
00:22:45You're fast.
00:22:46As long as we go through the grand final, I'm happy to lose a finger today.
00:23:01Go big or go home.
00:23:02That's exactly what we're doing.
00:23:03It's our time to shine.
00:23:05This is the second semi-final.
00:23:08We're A.M. Bailey against Loll and Lill.
00:23:10The lobsters won't take long.
00:23:11How long do they have though?
00:23:12Because you need to get them on the pan.
00:23:14Like 12 more minutes.
00:23:15Loll and Lill are serving sous vide lobster with lobster hollandaise and pickle fennel salad.
00:23:22Good job, Lill.
00:23:23You got the fennel and cabbage.
00:23:25How's that pickle mixture going?
00:23:26Good.
00:23:27It's almost ready.
00:23:28This salad really goes well with the lobster.
00:23:30Lobster.
00:23:31That lobster needs to be cooked perfect and the garnish needs to pack a punch.
00:23:35Bailey, I'm going to add some wine in there.
00:23:38Just a dash.
00:23:39So Maria and Bailey are making truffle and porcini tagliatelle with wild mushroom sauce.
00:23:46The perfect sauce will have a beautiful luscious filling.
00:23:50We want to have enough so it can coat our pasta.
00:23:53It's a very different Maria and Bailey in the kitchen.
00:23:56They're used to doing about six, seven elements, so let's hope they concentrated on three and
00:24:01doing well.
00:24:02Bailey, I feel like we're definitely showing technique.
00:24:05Not only we're making fresh pasta, we're elevating it with truffle.
00:24:10The tagliatelle needs to be perfect.
00:24:12I'm just going to go with some truffle.
00:24:15So they're going to roll it, truffle, fold it, roll it, and it becomes part of the sheet.
00:24:20Yes, it becomes like marble between the pasta and the truffle, which is delicious.
00:24:25Can you turn it up a little bit, Bailey?
00:24:28That's so creative, man.
00:24:30That's what semifinals are about.
00:24:31Yeah.
00:24:32That is so impressive.
00:24:34Wow.
00:24:35They are big threats now.
00:24:37Like, we didn't have that sort of perspective at the start, but these guys are heavy contenders
00:24:41right now.
00:24:42Wow.
00:24:43That looks amazing.
00:24:44To think that potentially we can be up against Justin and Will in the grand final.
00:24:50Woo!
00:24:51It's going to be a good feeling.
00:24:52We're so close.
00:24:53We can't lose now.
00:24:54That's right.
00:24:55All right.
00:24:56This is the last pasta sheet that I'm doing.
00:24:58After that, we start cooking.
00:25:01Come on, let's go, let's go.
00:25:03Are you happy with every element?
00:25:05Woo!
00:25:06Let's go, girls.
00:25:08I'm getting these lobsters out of the bag.
00:25:10Perfect.
00:25:11Because we've only had them in sous vide for 30 minutes, we need to finish them off in
00:25:15the pan.
00:25:16I'm just looking for a colour on the outside.
00:25:19They look pretty much almost done.
00:25:21We want to be a cut above the other team.
00:25:23We want to show that we can do this much in this time frame, and it still is amazing.
00:25:27Ten minutes!
00:25:28Come on!
00:25:29Let's get it!
00:25:30Woo!
00:25:33We literally have no time.
00:25:34I don't know if they're going to make it in time.
00:25:36Yeah, I actually don't know if Lolan will have lobster on the plate today.
00:25:39The clock's ticking, man.
00:25:40You haven't got much time.
00:25:42Take one tester off.
00:25:48A bit longer, I think.
00:25:49It is very easy to undercook and overcook a lobster tail.
00:25:52You don't have much grace between it being perfect and then going over, so you've got
00:25:56to keep an eye on it.
00:25:57This is insane.
00:25:58Turn that heat up, otherwise we're not getting them cooked.
00:26:02Alright, let's start cooking the pasta.
00:26:04It's very doable because it only takes two minutes.
00:26:07I'm getting everything prepared for Maria.
00:26:10I'm getting parmesan.
00:26:11I'm getting truffle ready to make sure that we can have a quick transition from pot to
00:26:16plate.
00:26:17Let's go!
00:26:19I've nearly got these ready.
00:26:21Maria and Bailey's dynamic is actually surprising.
00:26:24They're actually working well as a team.
00:26:26And stop it now.
00:26:28Like, I sort of don't want that now.
00:26:30A little bit concerning.
00:26:31Yeah, like if they make it through, jeez, we might be getting a run for our money here.
00:26:34The pasta will continue cooking, so I don't want to go all the way.
00:26:38I love this dish so much, but being so simple, it can leave us vulnerable if Lolan and Lill cook
00:26:45the perfect lobster.
00:26:47We might be in trouble here.
00:26:49Lolan and Lill, we've got six minutes.
00:26:51Let's go.
00:26:52Right, Lill, I'm getting these out.
00:26:55I need to do the hollandaise.
00:26:56Yep.
00:26:57We don't have time to wait.
00:26:58We'll literally have six minutes.
00:27:00The butter needs to be hot, so we just sieve it and then straight from the pan we're going
00:27:04to put it into the egg.
00:27:06Lowell's making the hollandaise sauce now.
00:27:07If that splits, we've got to redo it again.
00:27:08We're going to start from scratch.
00:27:09That's not enough time to nurture and put some lump in the sauce.
00:27:13I mean, they are going to be going through that sauce so fast.
00:27:18Yeah.
00:27:19Don't know anything's going to taste that great.
00:27:20Just move, move, move.
00:27:21It's going to be tight.
00:27:22It is.
00:27:23Again, we never leave ourselves much time.
00:27:25Any time.
00:27:26The lobster should come out.
00:27:27I don't want to overcook them.
00:27:28I'm just hoping that the lobster's cooked perfectly.
00:27:29Everything's going to be great, Lil.
00:27:30It's fine.
00:27:31We're going to cut it really close, but that's our style.
00:27:32That's what we always have done.
00:27:33The plating plan is pickles.
00:27:34Then we've got hollandaise, the lobster.
00:27:35I'm plating.
00:27:36It looks like you're doing a nice swirl in a ladle.
00:27:37Come on, James.
00:27:38Three minutes left.
00:27:39Let's go.
00:27:40Really happy with the hollandaise.
00:27:41I'm just going to add a bit more lime juice.
00:27:42Oh, my God.
00:27:43This is so stressful.
00:27:44We have so many elements.
00:27:45We need to get on there.
00:27:46We had a goal to do a beautiful pickle.
00:27:47To do a beautiful pickle, it's fine.
00:27:48It's fine.
00:27:49We're going to cut it really close, but that's our style.
00:27:50That's what we always have done.
00:27:51Plating plan is pickles.
00:27:52Then we've got hollandaise, the lobster.
00:27:53I'm plating.
00:27:54It looks like you're doing a nice swirl in a ladle.
00:27:55Come on, James.
00:27:56Three minutes left.
00:27:57Let's go.
00:27:58Really happy with the hollandaise.
00:28:01I'm just going to add a bit more lime juice.
00:28:03Oh, my God.
00:28:04This is so stressful.
00:28:05We have so many elements we need to get on there.
00:28:07We had a goal to do a beautiful pickled salad
00:28:10with radishes that stood up,
00:28:12and a mermaid beans, some tarragon flowers.
00:28:15When you have the time, it is a work of art.
00:28:19We do not have the time.
00:28:20One minute.
00:28:21One minute.
00:28:22Go, James!
00:28:24She just went on top.
00:28:26Maria?
00:28:27100%.
00:28:28Bailey's going to put some white mushrooms around for the bite,
00:28:31and then we're going to shave some more truffle.
00:28:34Where's the shame?
00:28:36This is really stressful.
00:28:38I'm just trying to do my best to remain calm
00:28:40so that one of us is calm
00:28:42and one of us is freaking out,
00:28:43and hopefully this combination together
00:28:46will get everything on the plate with enough time.
00:28:48This is the NTR semi-final.
00:28:52You've got 30 seconds left on your ankles.
00:28:55Come on.
00:28:56Get the flowers on, little boots.
00:28:58Quick, quick, quick.
00:28:59Yeah, get tarragon leaves.
00:29:00It's no time.
00:29:03Yes, there is.
00:29:04Get it on.
00:29:05Ten, nine, eight, seven, six, five, four, three, two, one.
00:29:14That's it.
00:29:15Thumbs up.
00:29:16Move away from your bench.
00:29:18Nice work, girls.
00:29:22That's really on.
00:29:23Hey, it still looks pretty for rough.
00:29:26A little bit ugly but tastes amazing.
00:29:29I'm so proud of both of ours.
00:29:31Amazon.
00:29:32Amazon.
00:29:33That's beautiful.
00:29:37It has a lot of flavour, and we kept it simple,
00:29:39and that's what the judges have been screaming at us for.
00:29:42I definitely think we've done enough to beat Low and Low.
00:29:45How do you think we went?
00:29:46I think, like, we're ready for the grand final.
00:29:48You're right.
00:29:49Yeah.
00:29:50Thank you, team, for all your efforts.
00:29:52Please join us at the table.
00:29:54You two, Justin and Will, and we'll taste all your food.
00:29:57I'm proud.
00:29:58We came here to be in the grand final.
00:30:00We need to make it there.
00:30:01We have taken every comment on board from the Dodgers,
00:30:04and we've elevated our main.
00:30:06So I just have full faith it's going to pay off tonight.
00:30:09It would definitely hurt if Low and Low took our spot to the grand final,
00:30:14because we are just so close,
00:30:16and I feel like we do have everything we need to win this competition.
00:30:23Coming up, the knives are out.
00:30:27Like, undercooked and quite raw in the middle.
00:30:30More?
00:30:31I don't know about that.
00:30:32As both teams fight.
00:30:34The pasta was slightly overcooked.
00:30:36Girl, what are you talking about?
00:30:38For their spot in the MKR grand final.
00:30:54Teams, what a hard-fought main course.
00:30:59It's clear your balls wanted to give us something that you're proud of.
00:31:03We're stoked to be tasting the food tonight.
00:31:05It definitely will be an indicator of what we're up against.
00:31:07I'm in the grand final.
00:31:08I'll be taking notes.
00:31:09But ultimately, it's up to the judges to decide the better dish.
00:31:14Let's try Marianne Bailey's truffle and porcini tagliatelle with wild mushroom sauce.
00:31:27Thank you.
00:31:28Our main course is simple but looks beautiful and tastes amazing.
00:31:33It would be great for Justin and Will to really feel intimidated by us.
00:31:38Bon appetit.
00:31:39Try the question.
00:31:40It's not really loud to me.
00:31:41It's not really loud to me.
00:31:42It's not really loud.
00:31:43It's not really loud to me.
00:31:45It's not really loud.
00:31:46It's not really loud.
00:31:47It's not really loud.
00:31:56¡Suscríbete al canal!
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00:34:08No, no, no, no.
00:34:38Is that a pickled fin?
00:34:42No, it's a good combo.
00:34:51Awesome effort, like using the sous vide into our cook was quite impressive.
00:34:56Thank you.
00:34:57My lobster was just really inconsistent.
00:35:00The hollandaise sauce, it's got plenty of salt in there, can taste the salt, which does give seasoning to the lobster.
00:35:06And then with the pickled salad, there was nice good flavours in there, all three together, as a banger dish if the lobster was done well.
00:35:16I had one of the bigger pieces of lobster and I think that is like undercooked and quite raw in the middle.
00:35:24More.
00:35:25I don't know about that.
00:35:27It is absolutely not.
00:35:28That's crazy.
00:35:29The lobster I had was cooked great.
00:35:31So, yeah, you're just throwing comments in there to try and make it seem like that.
00:35:34But no, I highly disagree with that comment.
00:35:37Maria, how do you feel about your position?
00:35:40I feel that we've done enough and we definitely have very good flavours and nothing really went wrong for us.
00:35:48So, I think we do have a stronger dish.
00:35:50Thank you.
00:35:50Well, no one get ahead of themselves because we're only halfway through.
00:35:56Teams take a break while Manu and I have a little chat about the dishes.
00:36:01We are trying to show Manu and Colin that we can step up our game when needed.
00:36:05We're not here to cook basic home food anymore.
00:36:08So, I'm just praying that the judges are going to love it and that's what really counts.
00:36:12Okay, let's start with Loll and Lil's lobster.
00:36:23It doesn't look great, but I think there's a lot of flavour there.
00:36:26Yeah.
00:36:27Yeah, the lobster tail is a little inconsistent, but with the Hollander's it goes well together.
00:36:33Very tasty plate of food.
00:36:34Mm-hmm.
00:36:36Marion Bailey's pasta.
00:36:38We did ask for simple, but they also showed amazing technique.
00:36:42The addition of the truffle inside that of the pasta was great.
00:36:46Yep.
00:36:47The sauce was brilliant.
00:36:48I thought it was executed very well.
00:36:51The showcase truffle and the pasta is full of flavour.
00:36:54I've got one definitely in front of the other.
00:36:57But after seeing both desserts, that can all change.
00:37:01Indeed.
00:37:03Still to come.
00:37:04Oh, my arm.
00:37:05It's now or never.
00:37:07No, what are you doing?
00:37:08We are fighting to the death for the death.
00:37:13Come on.
00:37:14Just fling.
00:37:15With a spot in the grand final up for grabs.
00:37:18Go, go, go, go, go.
00:37:19Who can hold their nerve.
00:37:22This is hectic.
00:37:23Just get them on.
00:37:24And serve up a winning dessert.
00:37:26I know this dessert can be a 10 out of 10.
00:37:29Maria and Bailey are going down.
00:37:31Let's go, teams.
00:37:41Back your benches.
00:37:42Let's go.
00:37:42Let's go, guys.
00:37:43Let's finish strong here.
00:37:45Teams, that was a wild start.
00:37:48But right now, we have Maria and Bailey ahead.
00:37:52The judges announced that we are ahead.
00:37:55And I feel great.
00:37:58Am I surprised?
00:37:59Nina, I'm surprised.
00:38:00Yeah.
00:38:01But it's all to play for still.
00:38:03I know this dessert can be a 10 out of 10.
00:38:05I have full confidence in it.
00:38:06So we are going to pull it together, get back on our horse,
00:38:09and ride it to the grand final.
00:38:12Teams, you have 60 minutes for your dessert.
00:38:15And your time starts now.
00:38:18Let's go.
00:38:19Okay.
00:38:19We are a step closer to the grand final.
00:38:22That's right.
00:38:22We can do it, baby.
00:38:23We can do it.
00:38:24We're going to check our creme caramel.
00:38:31Yeah, I think it's good.
00:38:33It's good.
00:38:34It's ringing.
00:38:34Look.
00:38:35For our semi-final dessert cook,
00:38:37we are making a duck egg creme caramel with a vanilla twill.
00:38:41Remove them from the water so they can stop cooling down.
00:38:44We won't know if it works for us until we can flip one over to taste.
00:38:49I know that it's simple, but we can achieve perfection,
00:38:51and that's all that we have to do.
00:38:54We are going to do some stencils for the vanilla twill.
00:38:57We want to add a vanilla twill to our creme caramel for the texture.
00:39:01It's almost like a thin biscuit.
00:39:04Let's measure our plate.
00:39:07Something like this would be...
00:39:08Actually, that's perfect.
00:39:09No, it looks like they're doing some arts and crafts at the moment.
00:39:12They've got the scissors out.
00:39:13Yeah.
00:39:13They've got some cardboard, man.
00:39:14They've been cutting out some shapes.
00:39:16They've pulled out the flour.
00:39:17This could be a paper mache.
00:39:18And this is the beauty about baking, right?
00:39:23You can be as creative as you like.
00:39:25This is our last chance to prove to the judges
00:39:28that we have everything that it takes to go through to the grand final.
00:39:33Once we're half an hour through,
00:39:35we can take out our caramel and give it a try.
00:39:38So I'm starting the vanilla creme.
00:39:42Lowell's got to do half.
00:39:43I'm just separating the egg yolks.
00:39:45For dessert tonight,
00:39:46we are making our berry panna cotta and vanilla creme tart.
00:39:49We need to get out the perfect dessert
00:39:51if we want a chance at staying in this competition.
00:39:54And we did not come this far to go home now.
00:39:57No.
00:39:58Two desserts in one is definitely a semi-final tactic.
00:40:00We want to show that we can do double the workload
00:40:03in the same amount of time
00:40:04and produce a beautiful dessert.
00:40:06This dessert is so delicious.
00:40:08It's nice and light,
00:40:09but you get berry, vanilla,
00:40:10and a beautiful short crust pastry.
00:40:12We have done a lot of prep for dessert in main course,
00:40:15but there is still quite a bit to do.
00:40:19I'm going to get this on.
00:40:20I'm going to move the panna cotta to the freezer
00:40:22just to make sure they set perfectly.
00:40:25My biggest concern for dessert is the panna cotta
00:40:27and getting them set in time.
00:40:29Otherwise, it's not making it to the table.
00:40:32These are looking really good, Lil.
00:40:32I'm just putting them in the freezer
00:40:34just to make sure they definitely harden up.
00:40:37We could have done just a panna cotta
00:40:38or just a tart,
00:40:39but we thought, you know what?
00:40:41We've seen that already in the competition
00:40:43and this is the semi-final.
00:40:45This competition is so important to Lil and I.
00:40:47Oh, my arm.
00:40:49Keep going.
00:40:50After this, our friendship is ten times stronger.
00:40:53Good. That looks perfect, Lil.
00:40:55Remind me to stab it with four.
00:40:56Yes.
00:40:58We want this tart base to be pretty thin,
00:41:00but not too thin that it cracked.
00:41:02I definitely don't want this to be our last dishes of the competition.
00:41:06We don't come from much.
00:41:07Yeah.
00:41:08But we really want to be able to get to that grand final
00:41:10to show our families and the judges how much we can do.
00:41:14All right, Lil, I'm just putting baking beads in our vases.
00:41:16I've got these first ones in real quick.
00:41:18I'll start rolling the rest.
00:41:19Yeah.
00:41:22Lil need to do well to save their position or to move forward.
00:41:26That's right.
00:41:27Is it good?
00:41:28Taste it.
00:41:31Mm, perfect.
00:41:33So smooth, so silky.
00:41:35And then on the other side, you've got Marie and Bailey.
00:41:37They've worked very well up to now.
00:41:40Like, they've got the main components done.
00:41:42Now they just need to zhuzh it up.
00:41:45A couple of twills over the top and that's it.
00:41:47So is that going to be enough to win this?
00:41:5130 minutes to go.
00:41:53Give us a winning dessert.
00:41:55Yeah, guys.
00:41:56Woo-hoo-hoo-hoo.
00:41:57Okay, let's do the twill.
00:41:59Oh, that's nice and thick.
00:42:01This twill will go.
00:42:03Come on, next.
00:42:04Yeah, I'm getting there.
00:42:04Chop, chop.
00:42:05We don't have to know.
00:42:06I know.
00:42:07We really need to be careful because we're going to spread that so thin that it could potentially burn in the oven.
00:42:13So we really need to watch that closely.
00:42:15We can't let them burn because we won't have time to do more.
00:42:20We are so close to going into the grand final and winning $100,000.
00:42:25Bailey, you're doing a fantastic job.
00:42:27I could not do it without you.
00:42:29We have been so motivated since day one and that's enough for us to make it to the grand final.
00:42:36Bailey, this needs to turn really nice and crispy.
00:42:38Yep.
00:42:39It's going to be the texture of our dessert.
00:42:41So we're going to set a timer for maybe six minutes.
00:42:43Yes.
00:42:46We are doing everything we can to stay in this competition.
00:42:51That is true, Lil.
00:42:52We are not letting anything get between us and the grand final.
00:42:56Maria and Bailey are going down.
00:42:58Wow.
00:42:59It's better to be third than second, right?
00:43:03No.
00:43:03It's better to be first.
00:43:05The grand final spot is definitely ours to take.
00:43:08And I feel like if anyone's meant to be there, it's us.
00:43:13I wonder what they're even doing for dessert.
00:43:15I don't even know.
00:43:16I want to know what we're up against.
00:43:18Maria and Bailey, what are you making for dessert?
00:43:20We are making a duck creme caramel with a vanilla twill.
00:43:26Ooh.
00:43:26Very nice.
00:43:27Did they say duck eggs?
00:43:28Duck egg?
00:43:29Duck egg.
00:43:30What and how and why are you incorporating that into a dessert?
00:43:34How about you guys?
00:43:36We're doing a berry panna cotta and vanilla creme tart.
00:43:39Oh.
00:43:40Yeah.
00:43:41Feels like they've created two desserts in one.
00:43:45We will be definitely sending a postcard to Law and Lil from the grand final.
00:43:50All right, second tart shells are going in, Lil.
00:43:5420 minutes left.
00:43:56Are you on track?
00:43:57Yeah, team.
00:43:58Bring that here so we can both taste our beautiful creme caramel.
00:44:03So they've cooked them in the bowl.
00:44:04So what you do with the creme caramel is go around with a knife, turn it out, and you've
00:44:08got that caramel cascade over the sides.
00:44:11We're looking for a nice release.
00:44:13We want the creme caramel to be nicely and sweet and firm but really nice and silky.
00:44:21Get a move on.
00:44:22Come on.
00:44:23Woo!
00:44:24Are you ready?
00:44:27Oh, it's not coming out.
00:44:29Oh, dear.
00:44:30Oh, God.
00:44:33Oh, no.
00:44:33Oh, no.
00:44:35Oh.
00:44:39Oh, Marie, why isn't it coming out?
00:44:41F***.
00:44:43This could be a disaster.
00:44:45It could cost you your position in the grand final.
00:44:48F***.
00:44:5015 minutes.
00:44:57Keep pushing hard.
00:44:58Come on.
00:44:59This semifinal is hectic.
00:45:02This is the second semifinal.
00:45:04We are fighting.
00:45:05To the death.
00:45:06Or the death.
00:45:07Both of these teams today are pushing hard to get to the grand final with Justin and Will.
00:45:12What a battle deserves.
00:45:14There is so much going on at the moment.
00:45:15There is a lot of stress.
00:45:17I don't know if they're going to make it in time.
00:45:21Are you all right?
00:45:22Maria and Bailey are cooking a duck egg creme caramel with a vignette wheel.
00:45:31Oh, Marie, why isn't it coming out?
00:45:32F***.
00:45:33This is not what I was expecting.
00:45:37Bailey.
00:45:38Okay, let me just...
00:45:39Okay, okay, okay.
00:45:40It's out.
00:45:41Oh, my God.
00:45:41Finally.
00:45:42It looks good.
00:45:43We need to have an easy release.
00:45:46Okay, got it.
00:45:47We definitely don't have time for all these creme caramels to get stuck.
00:45:51In the fridge.
00:45:52No, you can have them arrested there.
00:45:53That could be a disaster.
00:45:55Oh, darling.
00:45:57Lauren and Lil are doing berry panna cotta and vanilla creme tart.
00:46:02Are these second tarts almost done?
00:46:04They decided to do something new, which is basically putting two desserts together.
00:46:09Right, I'm going to check the panna cotas.
00:46:11And today will be the ideal day for it to pay off for them.
00:46:14Right, I think these are good, Lil.
00:46:16I'm going to put them in the fridge.
00:46:17Ten minutes to go!
00:46:19Woo!
00:46:19Low and Lil have so much work on their hands.
00:46:24They have got to bake the tarts, let the tarts cool, fill the creme into the tarts.
00:46:29That is a lot of work, bro.
00:46:31They don't like making it easy for themselves, man.
00:46:34So the girls are going like a step up from what they're used to.
00:46:37It's quite elevated, but they have got to make sure they nail every single element.
00:46:43Low and Lil have had a turn for one of their desserts.
00:46:47Murray and Bailey never really...
00:46:50Never hit the heights because they overcomplicated the desserts.
00:46:53And if they had a pair of the back, maybe they would have got a ten.
00:46:56How are we going, Bailey?
00:46:56We need to mull faster.
00:47:01We can start plating, Lil.
00:47:02Get those berry compots in the sauce jars.
00:47:04Tarts are in the oven and we've still got to fill the tarts with vanilla creme.
00:47:09Still got to put the panna cotta's on.
00:47:10Still got to decorate.
00:47:12I'm starting to get the berry compot into the sauce jars.
00:47:16I don't even know if we're going to be able to do it, but I'm trying to keep my hopes up.
00:47:21The bases look amazing.
00:47:22I'm going to start plating.
00:47:27I'm moving up the Chantilly cream, and this is going to be a beautiful complement to our creme caramel.
00:47:32It's going to cut through the sweetness and add a little bit of light texture too.
00:47:38Bailey, this is it.
00:47:40It's now or never.
00:47:42We need to flip our creme caramels.
00:47:45I need them to all flip easy.
00:47:47We don't have time to waste, so I hope this is an easy process for us.
00:47:50I can see you're moving.
00:47:56Just flip.
00:47:58The Gehring stack again.
00:47:59This is so frustrating.
00:48:00We don't have a lot of time.
00:48:02This is my worst fear.
00:48:04We really, really want to be in the grand final.
00:48:07Look at me.
00:48:08Have a big breath.
00:48:10I need to get them out of these ramekins now.
00:48:13And go.
00:48:15These look so good.
00:48:17Oh, the creme caramels are so crazy.
00:48:20Oh, wow.
00:48:22Look, Maria's done a fantastic job with this.
00:48:24Bailey, I'm so happy.
00:48:26I can't believe it.
00:48:26So good.
00:48:28Lollandale, we've got six minutes.
00:48:30Let's go.
00:48:32I'm going to start putting the custard into the tart.
00:48:36Plating this dish is an absolute nightmare.
00:48:38We're filling the tart up to the top.
00:48:40We have so many elements we need to get on there.
00:48:43I think this is as fast as we can go.
00:48:45It's two desserts in one, double the workload.
00:48:47We're definitely picking our best kind of cottas, Lil.
00:48:49We never give up and we just push our hardest and we are going to get this done.
00:48:54I thought it was two separate desserts, but it's one dessert.
00:48:58I think it might go together.
00:48:59I agree.
00:49:01Get the strawberries on, Lil.
00:49:02Get them on.
00:49:03I think we put, like, the twill here.
00:49:07On the plate, we have the creme caramel, we have the vanilla twill, and we have the chantilly cream.
00:49:13Simple, simple, simple.
00:49:14We can't hide.
00:49:15We're just going to bring the flavor that could send us to the grand final.
00:49:23Ladies, I'd hurry up with that garnish.
00:49:24You've only got three minutes and you've got one tart finished.
00:49:28I'm going to have finished and this is hectic.
00:49:30Just get it.
00:49:30Hurry up.
00:49:30Get into second gear.
00:49:31Maybe start putting one raspberry next to the cream and a bit of chopped pistachio.
00:49:37Be careful, they're very fragile.
00:49:40What?
00:49:40Come on, be careful, f***ing eggs.
00:49:44Lil, Lil, you're running out of time.
00:49:46Two minutes left.
00:49:47Quick hands, let's go.
00:49:49Two minutes.
00:49:51Come on, ladies, come on.
00:49:52Shaking, I can't even put them on properly.
00:49:55You know.
00:49:56Once I picked the berries up, they weren't going anywhere.
00:49:58It's like nothing's in my, my muscles stopped working.
00:50:01Which berry do I grab?
00:50:03Like, I don't even know.
00:50:04I think my muscles are broken.
00:50:06I'm shaking so much.
00:50:07I can't even put the strawberries on without them.
00:50:09Like, I'm actually shaking.
00:50:11One minute.
00:50:12Go, go, go, go.
00:50:13One minute, come on.
00:50:16Thank you.
00:50:19All the cooks, all those nights away, all comes down to this.
00:50:23Get the flowers on.
00:50:27Ten, nine, eight, seven, six, five, four, three, two, one.
00:50:37And that's it.
00:50:37Woo!
00:50:44You're right.
00:50:45Just, we knew it was going to be a push.
00:50:47We knew it was going to be hard, and we did it.
00:50:49I am super proud of us.
00:50:50We have come so far as cooks.
00:50:53This dessert can absolutely take us to the grand final.
00:50:56We got every element on there.
00:50:58It will taste amazing.
00:51:00I think that the judges are going to love it.
00:51:03We finished off with a dessert that we're proud of.
00:51:05Yep.
00:51:06I just hope it's enough.
00:51:07I can't believe it.
00:51:09Look, we're still complicated inside, but it's not on the plate anymore.
00:51:13Not on the plate.
00:51:14I mean, look at this beauty.
00:51:16This is restaurant quality.
00:51:17I love this dish so much.
00:51:19Like, this is our last chance to prove to the judges that we have everything that it takes
00:51:25to go through to the grand final.
00:51:27Yes!
00:51:28Thames, you've done all you can do.
00:51:30Come join us at the table, and we'll taste your desserts.
00:51:33I'm praying to the gods.
00:51:35I don't want it to be my last cook.
00:51:37I need to get through to the grand final.
00:51:40Like, it needs to all be worth it.
00:51:44Teams, what an exciting cook-off that was.
00:51:53There is no doubt that you guys deserve to be here.
00:51:57The thing is, do you deserve to be in the grand final with Justin and Will?
00:52:02Colin and I will decide who will be the second team into the grand final.
00:52:06I think we definitely have a chance of making it through to the grand final.
00:52:12I always have hope until it's taken away from me, so I'm just holding on.
00:52:17We're here at this table for one thing, to taste those desserts.
00:52:21First, let's try Lola Nils Berry Panna Cotta and Vanilla Creme Tart.
00:52:29Thank you.
00:52:34Thank you.
00:52:35I am so pleased with the results of our dessert.
00:52:39I think it's elevated, and every element just complements each other so well, and it is just delicious.
00:52:47This is the best dessert we could have produced today, so I hope that it does get us over the line.
00:52:52Bon apetit.
00:52:53What a good time.
00:53:23It just looked beautiful, and that's exactly how it tasted, too. Amazing.
00:53:28I thought I was going to get two separate desserts, and then they combined, and I was like,
00:53:32OK, we've got a science experiment over there.
00:53:35This is definitely not what I expected it to taste like. It's a wow.
00:53:39Yeah.
00:53:40With the smoothness of the panna cotta, creaminess of the vanilla creme, and the crunchiness of the tart, that's a banger.
00:53:46I would have personally done a smaller panna cotta on top, because it can be quite creamy, but I think really good flavours.
00:53:56Obviously, you put a lot of love into this one. That's very clear, because it tastes quite nice.
00:54:02Quite nice.
00:54:04Quite nice are really nice.
00:54:05No, quite nice. That was very specific.
00:54:07So, how confident are you making it through to the grand final?
00:54:12Quite confident or very confident?
00:54:15I think Maria and I are very confident that we're going to be making it through to the grand final.
00:54:21I hope Bailey chokes on his words, because I think that all the effort we did put into the dessert course is paying off, so he should be scared.
00:54:29Well, let's try the next dessert.
00:54:32Marianne Bailey's duck egg creme caramel with vanilla twill.
00:54:36Thank you.
00:54:40I really think we have pulled off. Simple but elegant.
00:54:45That looks amazing.
00:54:46Bon appétit.
00:54:47Bon appétit.
00:55:06It looks a little bit curdled, but I don't know if that's what they're supposed to look like.
00:55:15Great use of the duck eggs, something we haven't really seen before. Makes me a little bit nervous.
00:55:21Simple could be Bailey and Maria's actual soup about. We're seeing them nail simplicity tonight.
00:55:27I did like it, but I did enjoy ours more.
00:55:31I found it a bit eggy in flavour. I don't know if that's what it's meant to taste like, but I can definitely taste the duck egg.
00:55:40Yeah.
00:55:41Girl, what are you talking about? It's definitely not eggy.
00:55:45Mine is a little bit curdled. I don't know what that is, but it's okay.
00:55:49Can you believe it?
00:55:50I think the aftertaste I get was a little bit bitter, and then this didn't have much flavour. It's just a nice little textural crunch.
00:56:02I'm getting very irritated with Law and Lil's comments. They should say positive feedback. They shouldn't be taking us down.
00:56:09Do you think you're deserved enough to catapult you in?
00:56:12I hope it's enough. I want nothing more than to get through to that grand final.
00:56:16It would be an absolute dream come true to be in the grand finale with Justin and Will.
00:56:20Who do you think is going to go through?
00:56:22I really don't have much thinking going on at the moment. I just hope that Lil and I get through.
00:56:28I think it's a very worthy dessert for the semi-final, and for me, both Law and Lil and Bailey and I have done a very good job.
00:56:38So who's going through, though?
00:56:39Bailey and I.
00:56:40I feel we've done a better job than Law and Lil. We've worked so well in the kitchen together.
00:56:45And I just want to hear that our creme caramels are amazing from the judges.
00:56:52This is a huge moment for both cooking teams, who will be the second team into the grand final.
00:57:00Colleen and I will take a little time to consider our thoughts. We'll see you back here shortly.
00:57:06Thank you.
00:57:06See you, please.
00:57:07Seeing both teams' work so hard today has shown that they're solid contenders for the grand final.
00:57:13Like, they are going to be some stiff competition.
00:57:16Yeah.
00:57:17Absolutely.
00:57:21Coming up...
00:57:22Where are you, buddy?
00:57:24Loll and Lil?
00:57:25This is it.
00:57:28With a grand final spot on the line, will Loll and Lil's two-in-one deserve?
00:57:35Give them the edge.
00:57:37I'm worried.
00:57:39That pastry was a 10 out of 10.
00:57:42We've been told since the first night of incident restaurants that we were going home first.
00:57:58So, to make it to grand final would just be like, oh, a dream come true.
00:58:03It will be devastating for us getting eliminated tonight.
00:58:09I'm so nervous.
00:58:11I don't think I ever felt so nervous in my life.
00:58:14Both teams have shown that they're solid competitors.
00:58:17Okay, we need to bring our A-game in the grand final.
00:58:24Maria, Bailey, Loll and Lil, either team could give Justin and Will a run for their money in the grand final.
00:58:33Of course, only one team will be moving forward.
00:58:36And it's been a bloody hard decision.
00:58:41Well, now it's time to reveal our thoughts.
00:58:46Loll and Lil, for mail, you serve us sous vide lobster with lobster hollandaise and pickled fennel salade.
00:58:55Obviously, the lobster was inconsistent cooking.
00:58:59It was a huge piece of meat that was sort of not really looked after.
00:59:03But I thought the hollandaise pair well with that lobster.
00:59:08The hollandaise, it was a little bit salty, but you know what?
00:59:11It worked.
00:59:13And then you had the pickle salad.
00:59:15It sort of had the makings of a really nice lobster roll without the roll.
00:59:18Yeah.
00:59:19I thought it was good, but it wasn't great.
00:59:24Yeah.
00:59:25I definitely feel like we have a chance.
00:59:27It was just the cook of the lobster that was inconsistent.
00:59:29And if theirs doesn't scratch up, then we have a very good chance of going to the grand final.
00:59:34Marie and Bailey, your main was truffle and porcini tagliatelle with wild mushroom sauce.
00:59:46The quality of the pasta was amazing.
00:59:48The flavor of the pasta alone was amazing.
00:59:52That sauce, beautiful.
00:59:54The flavor of the dried mushrooms seeped in there.
00:59:57There was definitely truffle in there.
00:59:59And I think some of your main courses have had 50,000 things going on.
01:00:03And this one had four.
01:00:05And it's one of the best you've cooked for me.
01:00:07It was full of flavor.
01:00:08It was full of heart.
01:00:09And I had personality.
01:00:10Thank you.
01:00:12Maria, good job.
01:00:13You did a good job with the pasta.
01:00:16Don't jump ahead.
01:00:17But yes, I think we're good.
01:00:19Now for dessert.
01:00:22Lyle and Lil, for dessert, you gave us berry panna cotta and vanilla creme tart.
01:00:29I've never seen it.
01:00:30I probably will never see it again.
01:00:32But it kind of worked.
01:00:34That pastry was a 10 out of 10 just alone.
01:00:37Thank you.
01:00:39We all sat at the table.
01:00:40All I could hear was crack, crack, crack, crack of the pastry.
01:00:42And that is the sign of a very good pastry.
01:00:46Crème pâtisserie, teak, berry, panna cotta.
01:00:51Jiggle, jiggle, jiggle.
01:00:53Not too sweet, but sweet enough with a little bit of hint of berry in there.
01:00:56Frankly, I thought it was an absolute great dessert.
01:00:59Thank you so much.
01:01:00Yay!
01:01:01Yay!
01:01:01He loved it!
01:01:03I was really hoping Manu would love it.
01:01:0510 out of 10 just to paste you alone.
01:01:06I'll take it.
01:01:10Hearing Lyle and Lil's positive critique from the judges,
01:01:12this is the most stress that I've felt this whole competition.
01:01:16Like, they definitely could beat us here.
01:01:19Marie and Bailey, for dessert we are duck egg creme caramel with vanilla twill.
01:01:26A creme caramel, it's a childhood memory for me.
01:01:30Flavour was delicious.
01:01:32It was rich.
01:01:32That duck egg really shone for me.
01:01:35The twill added that little bit of texture.
01:01:37Every element was on that plate for a reason.
01:01:40Even the one raspberry and a little bit of cream cut through the richness of the duck egg.
01:01:45The technique and the flavour was there.
01:01:47It was simple and it was elegant.
01:01:49Thank you.
01:01:50Thank you.
01:01:51Wow.
01:01:52We did it.
01:01:54That's like the best feedback we've ever had.
01:01:57So, this is our decision.
01:01:59There's no doubt that this one is close.
01:02:12This is it.
01:02:14After careful consideration,
01:02:17the winner on the second team into the Mike Hitchin Rules Grand Final
01:02:24is
01:02:26Marianne Bailey.
01:02:35Thank you, guys.
01:02:44Oh, my God.
01:02:45We did it.
01:02:47I can't believe it.
01:02:49Prince, prince, prince, prince.
01:02:51Oh, my God.
01:02:53To make it this far?
01:02:55Wow.
01:02:56Congratulations, Maria and Bailey.
01:02:59And now you face the boys.
01:03:01Well done, guys.
01:03:02Yeah.
01:03:03Congratulations.
01:03:04Maria and Bailey have finally found their groove
01:03:06and where they place with simplicity and complexity.
01:03:10This is scary because if they take this into the grand final,
01:03:14we could be in big trouble.
01:03:15Lauren and Leo.
01:03:16I'm so sorry to say that you have been eliminated from Mike Hitchin Rules.
01:03:22I'm very, very proud of what we've achieved
01:03:25and we've learnt so much along the way.
01:03:28From a chicken pot pie in Logan
01:03:31to a semi-final of Mike Hitchin Rules
01:03:37when a lot of teams said you would never make it.
01:03:40You left, actually, quite a long time ago.
01:03:43And I hope they all look back and think that they're idiots.
01:03:48Yeah, girl.
01:03:50Yeah, love.
01:03:51They should be very proud of themselves.
01:03:53Hold your head up, all ideals.
01:03:55Lauren and Leo,
01:03:56I know we're going to see great things from you both.
01:04:00It's time to leave the kitchen.
01:04:02Au revoir and good luck.
01:04:05My heart is ripping into pieces.
01:04:10I love you, Leo.
01:04:11I think that we couldn't have gone on this journey without each other.
01:04:15I'm just proud of us for holding our own,
01:04:17never failing, never giving up, never giving in.
01:04:23We tried our best.
01:04:25That's all we can do.
01:04:26That's all the judges ask from us.
01:04:28She always knows how to make it positive.
01:04:33We did it.
01:04:34We got so far.
01:04:35Bye.
01:04:36See you, girls.
01:04:36Justin and Will.
01:04:46Maria and Bailey.
01:04:49You are the 2025 NKR Grand Finalists.
01:04:54Congratulations.
01:04:54Nice, guys.
01:05:00Well done, guys.
01:05:00Congratulations.
01:05:01The final challenge is the toughest of them all.
01:05:08We'll see you back in this kitchen,
01:05:09and good luck to both of you.
01:05:11Next time.
01:05:16Welcome to the NKR Grand Final.
01:05:21Two of the most evenly matched teams ever.
01:05:24This has to be the best cook of our lives.
01:05:26We're feeling confident.
01:05:27We'll do whatever it takes to win.
01:05:29Deliver the closest battle.
01:05:32100 plates in total.
01:05:34Holy moly.
01:05:35In NKR history.
01:05:38Go, baby.
01:05:40Is it possible?
01:05:41Oh, my God.
01:05:42The girls, come here.
01:05:43Come here.
01:05:44Good night.
01:05:44Thank you.
01:05:46You can do it, Maria.
01:05:48We are never going to give up.
01:05:50What up, Maria?
01:05:52Don't drop it.
01:05:54Don't drop it.
01:05:55There's no time to remake it.
01:05:57What can we do?
01:05:58This has never happened to Justin and Will.
01:06:00Oh.
01:06:02I just broke down.
01:06:03We did so well, man.
01:06:07We did so well, eh?
01:06:09Yeah.
01:06:12This is the closest Grand Final I can ever remember.
01:06:17Let's hear it for the 2025 Marky Junkers champions.
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