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My Kitchen Rules Season 15 Episode 20br br mykitchenrulesbr RealityInsightHub br br Please subscribe to our official channel to watch the full movie for free as soon as possible Reality Insight Hubbr Official Channel httpswwwdailymotioncomTrailerBoltbr THANK YOU
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Short filmTranscript
00:00:00Previously...
00:00:02Oh, welcome to Feastable.
00:00:04Welcome Feastable!
00:00:06Happy couple Danielle and Marco
00:00:08weren't feeling the love in the kitchen.
00:00:10Like, it's burning.
00:00:12I'm scrambling at the moment.
00:00:14Or at the table.
00:00:16That was just not enough.
00:00:18And they were left heartbroken
00:00:20with 62 points.
00:00:22Danielle and Marco, it means you're on the bottom.
00:00:24Meanwhile,
00:00:26there was no love lost between Maria and Mark.
00:00:28Our score always match
00:00:30what we say on the table.
00:00:32Don't lie.
00:00:34I'm going.
00:00:36You really want to let Mark
00:00:38run you out of this competition?
00:00:40Really?
00:00:42Tonight,
00:00:44a storm is brewing
00:00:46in Adelaide.
00:00:48It's so windy!
00:00:50As Maria and Bailey hatch a plan.
00:00:52We have a little surprise.
00:00:54To silence Mark
00:00:56once and for all.
00:00:58When Mark goes on a little bit of a tangent
00:01:00sometimes.
00:01:02Push the button and...
00:01:04No!
00:01:06When Mark decides he won't take no
00:01:08for an answer...
00:01:10Do you reckon I should go check out
00:01:12how they're cooking the meats?
00:01:14Is it a good idea Mark should go up there?
00:01:16No!
00:01:18But do we want to see it?
00:01:20Yes!
00:01:22Hi Mark!
00:01:24What is Mark doing here?
00:01:26And everything else going good?
00:01:28We're pretty good, but you're distracting us a little bit.
00:01:30Really appreciate you.
00:01:32Goodbye! See you!
00:01:34Guys, is that the smoke alarm?
00:01:36Oh my God!
00:01:38What the hell?
00:01:40We're back in South Australia.
00:01:50We're back in South Australia.
00:01:52For our next ultimate instant restaurant in Adelaide.
00:01:56Where boss friends Maria and Bailey are bracing for a potential storm.
00:02:02Bailey!
00:02:04Maria!
00:02:05Medusa!
00:02:06Number three.
00:02:07This is our last opportunity to show everybody that we really do have what it takes to win
00:02:13My Kitchen Rules.
00:02:14We have had a lot of people doubt us in the competition and we need to do everything we can
00:02:19to make sure we prove them all wrong.
00:02:21Mark isn't getting any olive branches from us tonight.
00:02:24We really want to stick it to Mark.
00:02:27He gives us so much crap at the table, so I really want to shut him up.
00:02:32I definitely think that our food is going to be the thing that finally shuts Mark up.
00:02:37After this whole time.
00:02:38Absolutely.
00:02:39No!
00:02:40Oh!
00:02:41What's here?
00:02:42What is that?
00:02:43No!
00:02:44This is going to be in the middle of the table to save everybody tonight.
00:02:48No!
00:02:49This button is to be used if Mark keeps talking and you need to shut him up.
00:02:54Just hit the button and it will do the work for you.
00:02:56Everyone's going to love us for that.
00:02:58We definitely deserve some extra points for that.
00:03:00I think not having Maria and Bailey at the table tonight will just be a nice night,
00:03:05less drama and some mediocre food.
00:03:08No, no, no, no, no, no, no.
00:03:09Wow!
00:03:10How effective is that?
00:03:11Very.
00:03:18With their ultimate instant restaurant now set up, Maria and Bailey have just under four
00:03:23hours to shop for and prep six dishes before their guests arrive.
00:03:28I want to be at the top of the leaderboard this time.
00:03:31Justin and Will are sitting at the top at a 75.
00:03:35So I'm happy with anything over a 76.
00:03:37We just need to beat them so they know that there's competition.
00:03:41That's all.
00:03:42Maria and Bailey can definitely cook.
00:03:45However, I think tonight they want to prove a point and really want to knock this out of the park.
00:03:50They've talked a big game with the way they score, the way they critique.
00:03:54So they'd better bring it.
00:03:57The whole table has been turning on us recently since they found out that we strategically scored.
00:04:02This is a competition.
00:04:03You've got to use everything that you have.
00:04:05We are in the top five.
00:04:07One team is going to be eliminated at the end of this round and to get into the semi-finals would be incredible.
00:04:12So tonight we're going to do that by delivering amazing Mediterranean inspired menu.
00:04:16Yassou!
00:04:17Yassou!
00:04:18Yassou!
00:04:19Yassou!
00:04:20Yassou!
00:04:21We'd love some octopus.
00:04:22Octopus?
00:04:23Yeah, that's good.
00:04:24Oh, yum.
00:04:25For the entree one, we're making octopus with fava and spicy salsa verde.
00:04:31What I like about this entree, we have a traditional Greek recipe, but we're also adding a little bit of spazziness in there with the salsa verde.
00:04:40We all know about octopus.
00:04:42It's got to be soft and tender, not soft and mushy.
00:04:45Obviously, it's not our first octopus.
00:04:47Mark and Tan, they had a great dish and I'm sure Mark will tell Maria how to do it.
00:04:53What else would you like?
00:04:54Can we please have some lovely king prawns?
00:04:58Yes.
00:04:59Oh, Bailey, they look huge.
00:05:00They look delicious.
00:05:01Amazing.
00:05:02For our entree two, we have a feta gnocchi with prawns, bisque, pepper cream and Ouso gel.
00:05:10I'm hoping the new kid to be fluffy like a pillow, salty with bits of feta inside.
00:05:16What concerns me about this entree is this is for me too many things on one plate.
00:05:22All right, Maria, we've got a lot to do.
00:05:25Let's get into it.
00:05:27Okay, where should we start?
00:05:29Maria and Bailey absolutely need to nail this restaurant tonight.
00:05:33Definitely have targets on their back.
00:05:35So everything they put on that plate needs to be amazing because they have so much to prove.
00:05:40Shall we get some eggs?
00:05:41Yes, let's get some eggies.
00:05:42Cool.
00:05:43Shall we get, say, three dozen?
00:05:44Yes.
00:05:45For our first dessert, we are making a pavlova with Earl Grey ganache and raspberry and pink
00:05:51peppercorn coulis.
00:05:52That sounds interesting to me.
00:05:54I love the Earl Grey ganache.
00:05:57But saying that, it's this mixture of flavours and I hope they haven't shot themselves in the
00:06:02foot.
00:06:03Let's get some pistachios.
00:06:04We need this for our second dessert.
00:06:06For our dessert too, we're making a warm pistachio cookie with pistachio praline, caramelised
00:06:15pistachios and vanilla bean ice cream.
00:06:17So Maria's cookie empire, we've heard a lot about it.
00:06:20We've heard how good she is.
00:06:22Now she's got to put it on the plate.
00:06:24Do you guys have a reward card?
00:06:25Yes, I do.
00:06:27Hopefully it's gooey in the middle, crisp on the outside, caramelised pistachios.
00:06:32I would pay for this.
00:06:36With their shopping complete, Maria and Bailey have just a little over three hours to prep
00:06:42their six dishes before the guest teams arrive.
00:06:45That's so weird, isn't it?
00:06:47Okay.
00:06:48Apron's on.
00:06:49Apron's on.
00:06:50Are you ready?
00:06:51How you looking?
00:06:52Good.
00:06:53Ready?
00:06:54Let's do it.
00:06:55Given that this is our third time cooking in a house, I have more confidence because we
00:06:58feel more comfortable.
00:06:59We've done this before, but we're also now up in the ante and adding double of everything.
00:07:04So we really have to be on the ball.
00:07:07So Bailey, I'm starting the fish stock for our lemon velouté for our barramundi for mains.
00:07:13Yes.
00:07:14For our main one, we're cooking barramundi with potato scales, Mediterranean vegetables and lemon velouté.
00:07:21Velouté really is like a thickened milk base sauce.
00:07:26The concerns are the potato scales needs to be crispy on the top of the fish.
00:07:32If it's undercooked, it's not that great.
00:07:34That's going to be hard.
00:07:35Maria, where did you get this idea of the potato scales?
00:07:38Also, this is ultimate instant restaurant.
00:07:40Like, we can't just serve something that you commonly see.
00:07:44And with the feedback that Marco and Danielle had from the judges, if you don't elevate
00:07:49your dishes now, you're not going to make it to the semifinals.
00:07:53We're definitely banking on Maria and Bailey to be the ones that are going to fail and
00:07:57get us through to the semifinals.
00:07:59We've definitely seen some cracks in their foundation in Kitchen HQ.
00:08:02So I think there's every chance for us to sneak above them tonight.
00:08:06So Bailey, this is going to form our beef broth for the red wine jus, for our lovely steak
00:08:11that we have on the menu tonight.
00:08:13For main two, we're serving scotch fillet with red wine jus and potato terrine.
00:08:19The steak needs to be cooked really well.
00:08:21You can undercook it and you can overcook it.
00:08:23You have to get it right.
00:08:24We've got the red wine jus.
00:08:25You better make sure it's not overly acidic or alcoholy.
00:08:29Make it well and give enough of it.
00:08:33Wow, that came around quickly.
00:08:35Down to an hour to go until the guest teams arrive.
00:08:39Okay, it's really important to start the pavlovas now.
00:08:42We need to bake them for an hour.
00:08:44I'm so glad that Maria is such a dessert wizard.
00:08:48I'm going to be doing all the work.
00:08:50And I'll help with the presentation.
00:08:52Oh my God, look how nice and glossy this meringue is.
00:08:57Unbelievable.
00:08:58For our pavlova, everything needs to be perfect.
00:09:01You don't want it to crack.
00:09:03You don't want it to collapse.
00:09:05How many pavlovas are you making?
00:09:06Eight.
00:09:07Does that give us enough if anything goes wrong?
00:09:09No, but I'm just positive that everyone's going to order the pistachio cookie because I'm the cookie queen, remember?
00:09:16Considering we have levelled up in our critiques and our scoring, I think that the other teams are going to do exactly the same and they'll be a little bit more harsh than we used to.
00:09:27I know that there is a storm out there, so maybe Medusa is coming for Mark.
00:09:34If he tries to say something bad about us, Medusa will just...
00:09:39Turn him to stone because that's what she does, right?
00:09:41Yes.
00:09:42So Medusa is going to help us out tonight.
00:09:44Although she is supposed to ward off evil spirits, so I hope that Mark just doesn't come.
00:09:57We are currently second on the leaderboard.
00:10:02Which feels good because we definitely haven't had that feeling before.
00:10:05Which is crazy.
00:10:06So we can have a good time in there tonight.
00:10:08I'm feeling pretty disappointed about last night, but I definitely feel like there's still an opportunity for us to make it to the semi-finals.
00:10:15I think with the score of 62, I feel like we've still got a chance.
00:10:18Tonight, it's history in the making.
00:10:21The Battle of Adelaide.
00:10:22Mark and Tan, Maria and Bailey.
00:10:24Took an unstoppable force for me to moveable object.
00:10:32Oh my God, they're here!
00:10:33Oh my God!
00:10:34Can you believe it?
00:10:36Do we both look like we've been doing things, right?
00:10:38Yeah.
00:10:39Let me just...
00:10:40Maybe we can dust some more flowers.
00:10:41It's okay, let's go.
00:10:42Let's go.
00:10:43Hi!
00:10:47Come in!
00:10:48How are you?
00:10:49Welcome!
00:10:50When we walk in, Maria tried to shake my hand.
00:10:52So I gave her a hug instead.
00:10:54Maybe I should have just given a high five, actually.
00:10:57That probably would have been a bit better.
00:10:58I'll remember for next time.
00:11:01Oi!
00:11:02Look how beautiful this looks!
00:11:04Medusa!
00:11:05Is it?
00:11:06It's third time, right?
00:11:07Third time.
00:11:08Wow.
00:11:09Medusa is dark, majestic, full of...
00:11:12What's the word?
00:11:13Ambience.
00:11:14Olive branches, which people might need a few of tonight.
00:11:17Always olive branches there to extend at any point, if they need.
00:11:24Hi everyone!
00:11:25Welcome to Medusa again.
00:11:27Tonight we are all of our big flavours.
00:11:31We're gonna keep it a little bit more simple, but without losing our true selves.
00:11:36As we all know, the competition is starting to heat up, so we're really taking on the advice from the judges and hopefully surprise you all tonight.
00:11:45And lastly, we have a little surprise for you.
00:11:49We have a little surprise for you in the middle of the table.
00:11:51This surprise is for Mark.
00:11:55That's nice.
00:11:56So, you know when Mark goes on a little bit of a tangent sometimes and we can't quite get there?
00:12:02Push the button and hopefully it'll help.
00:12:06Anyway, we gotta go.
00:12:07See you guys!
00:12:11What was that about, Mark?
00:12:12I've always said they're pretty rude people, but that's all good.
00:12:15Did that have anything to do with last night?
00:12:17Obviously last night, we were all calling them out about, obviously, their strategic scoring.
00:12:22And, you know, if they can't handle that, that's their fault for lying about it.
00:12:27And, for me, something like this is like another slap in the face from them, being rude.
00:12:31Now, you can try to get it under my skin, but at the end of the day, we're still gonna out-cook them.
00:12:37Does this affect your taste buds tonight?
00:12:39Maybe if the food's not good enough, we can just...
00:12:41For the last time, no!
00:12:52Mmmmm...
00:12:56Mmmmm...
00:12:57Mmmmm...
00:12:58Nice to meet you
00:13:00What's your name?
00:13:02Let me treat you
00:13:05Tu audraic
00:13:07Nice to meet you
00:13:09Baby
00:13:11Thank you, you're really right.
00:13:12But you wanna go?
00:13:13I love it. Thank you.
00:13:18Yeah, okay.
00:13:19Bonsoir!
00:13:23How are you darling?
00:13:25Hi!
00:13:26Welcome guys!
00:13:27Thank you very much for joining us.
00:13:29Welcome back!
00:13:31Let's do it!
00:13:33Let's do it!
00:13:37Good evening Bonsoir!
00:13:43How are we all?
00:13:44Good!
00:13:45So if you would like to open up your menus everybody.
00:13:50Your first option for entree is an octopus with fava and spicy salsa verde.
00:13:56For the second entree we have fat gnocchi with prawns, bisque, pepper cream and ouzo gel.
00:14:04We've cooked octopus before so we're interested to see how Maria and Bailey are going to cook this up.
00:14:09It will be very very interesting if they can outdo our nine but I don't think they're going to.
00:14:14For main your first option is a barramundi with potato scales, Mediterranean vegetables and a lemon valeté.
00:14:21And your second option for a main it's a Scots fillet with red wine jus and potato terrine.
00:14:27Wow!
00:14:28Oh my gosh.
00:14:29That looks amazing.
00:14:30That looks like about 13 people need to cook this.
00:14:33I think with Maria and Bailey's menu being so complicated there is so much more room for error.
00:14:39If you've got three or four things that aren't right then they're definitely looking like they could get a lower score than us.
00:14:45And for dessert your first option is a pavlova with earl grey ganache and raspberry and pink peppercorn coolie.
00:14:52And for our second dessert option we have a warm pistachio cookie with pistachio praline caramelized pistachios and vanilla bean ice cream.
00:15:01Finally! We have been waiting to try those. I hope it's yummy and exactly how we've seen them because we have done a little bit of research on our cookies and they look amazing.
00:15:09So very good.
00:15:11Shall we take your orders?
00:15:13For entry I'll have the feta gnocchi please, the baramundi please, the pavlova please.
00:15:18Amazing!
00:15:19I shall have the octopus, the scotch fillet and the cookie.
00:15:23Danielle and Marco.
00:15:25For main we'll get the scotch fillet.
00:15:27And then we'll have to get the cookie for dessert.
00:15:30The thing that we're most threatened by by far is Maria's cookie.
00:15:34Maria has a cookie business.
00:15:36And I think it's really brave that she's done that because if it doesn't turn out well, yeah, that's not going to be good for her.
00:15:43Can we please get the scotch fillet for main please?
00:15:46And then for dessert we'll have your warm pistachio cookie.
00:15:50Can we please get the octopus and the cookie?
00:15:54So we'll grab the octopus.
00:15:55And which dessert do you want to do?
00:15:57Pavlova?
00:15:58Yeah, we'll do the pavlova.
00:15:59Mmm, unexpected.
00:16:01I'm surprised that Mark didn't order your cookie.
00:16:05Just so that he could critique it so hard and make you feel bad.
00:16:09Obviously he thought that it's going to be great.
00:16:11So he's obviously not going to order the cookie.
00:16:16Well, we better get started.
00:16:18That's right, it's not going to cook itself.
00:16:20That's right, good luck.
00:16:21Good luck.
00:16:22Yeah.
00:16:23Well.
00:16:24The worst case scenario tonight would probably be Marie and Bailey outdoing Justin and Will.
00:16:34But I can guarantee they won't get to high school.
00:16:37Game on.
00:16:39Coming up, with the table turning against them.
00:16:46If it's a bit bland, everyone's going to find another reason to complain about it.
00:16:50We are in a vulnerable position.
00:16:52Maria and Bailey are out to silence the critics.
00:16:55Oh my God!
00:16:57Beautiful guy, look!
00:16:58We want to prove that we can end up on the top of the leaderboard.
00:17:02But will arch-rival Mark...
00:17:04How are we going, guys?
00:17:05What is Mark doing here?
00:17:08...see their semi-final dream.
00:17:10You're distracting us a little bit.
00:17:12I just want him gone.
00:17:13...go up in smoke.
00:17:15Mark did this, Maria.
00:17:17This is too much.
00:17:18Oh my God!
00:17:27In Adelaide, boss friends Maria and Bailey are looking to impress their guests with their
00:17:32two ambitious entrees.
00:17:34So we need seven serves of the octopus and we also need three serves for the gnocchi.
00:17:41Now we're at the ultimate instant restaurant.
00:17:43It is far more challenging cooking two lots of everything.
00:17:48It's really stressful.
00:17:50Bailey, the bisque looks unreal.
00:17:52It looks beautiful.
00:17:54I'm going to do the feta gnocchi.
00:17:56Perfect.
00:17:57For entree two, we're serving feta gnocchi with prawns, bisque, pepper cream and ooza gel.
00:18:04We don't add any salt to this.
00:18:06Yes, I mean feta.
00:18:07It adds a lot of salt to it.
00:18:09But that's kind of like the charm of the feta gnocchi, isn't it?
00:18:12This recipe is definitely not traditional.
00:18:14I'm using feta instead of using potato.
00:18:17We're trying to do something outside of the box and really create a Greek sort of gnocchi.
00:18:23So just remember two fingers a little bit Bailey and then dent.
00:18:28The texture of the feta gnocchi is definitely different to a traditional gnocchi.
00:18:33It's a little bit more clumpy on the inside.
00:18:35And then once you fry them on the pan, you get a crunch and then you get some chewiness
00:18:40in the middle.
00:18:41All right, Marie, I'm going straight in and cooking this now, okay?
00:18:43Oh my God!
00:18:44Beautiful color!
00:18:45They're beautiful.
00:18:46This is exactly what we were going for.
00:18:48What I like about this entree is that it takes me back to a Greek summer.
00:18:53Okay, I'm just going to cook the prawns and just a little bit of butter Bailey.
00:18:57I'm just looking for a beautiful like buh-buh-buh.
00:19:01The most important thing to get right is the cook of the prawn.
00:19:04It's so easy to overcook them and it happens so quickly.
00:19:07So we better be careful with that.
00:19:09Because we have so many more people who are ready to nitpick.
00:19:12Bailey, you are doing a fantastic job.
00:19:15Keep it up, bro!
00:19:16Go!
00:19:20Marco and Danielle, do you think that you guys will be at the bottom
00:19:23after Maria and Bailey's or no?
00:19:25I hope not.
00:19:26I think with Maria and Bailey, I feel like instant restaurants
00:19:28are definitely probably their weak point.
00:19:30I think when they've got too much time, they almost overcomplicate it
00:19:33and having one dish that's really weak like what we had last night
00:19:36can really bring the whole score down.
00:19:38So I think that we're going to finish the night on top of them
00:19:41and straight into the semi-finals, but we'll see.
00:19:44The previous instant restaurant round, Maria and Bailey got a score of 62,
00:19:48which is our current score now.
00:19:49So I feel like if there's ever a chance in this competition
00:19:52for someone to be below us, it's going to be Maria and Bailey tonight.
00:19:57Lowell and Lil, you're the only team that ordered the feta gnocchi
00:20:00with prawns, bisque, pepper cream and ouzo gel.
00:20:04Yeah.
00:20:05Are you looking forward to it?
00:20:06I am looking forward to it.
00:20:07I think if they nail it, it can be delicious.
00:20:08I've never had a feta gnocchi.
00:20:10I love the taste of feta, so that should be delicious.
00:20:12So what will be a good feta gnocchi for you?
00:20:15What texture?
00:20:16I want it light, fluffy, easy to digest, full of flavour.
00:20:19And yeah, I think the pepper cream will really add some flavour in there as well.
00:20:22We have seen gnocchi in the competition already.
00:20:24The biggest thing is that it's not done right.
00:20:26It turns to mash.
00:20:27It's not the right texture.
00:20:28It's not fluffy and light.
00:20:29It could be dense.
00:20:31They have a lot of pressure on their shoulders tonight.
00:20:33It's not fluffy.
00:20:34All right.
00:20:35Octopus.
00:20:36Ooh.
00:20:37For entree one, we're serving octopus with fava and spicy salsa verde.
00:20:43The biggest challenge for our octopus is to get the char.
00:20:46We've been critiqued heavily on that in the past and we really want to make sure we don't
00:20:50make the same mistake again.
00:20:52Ooh.
00:20:53Yay, girl.
00:20:54Bailey, definitely the second back for us, wife.
00:20:55Yes.
00:20:56We get some char.
00:20:57The fire alarm is ready to start.
00:20:59It's going to get smoky.
00:21:00The char is really just the flavour.
00:21:01The thing that worries us the most about our octopus entree is that there's only three
00:21:11components to it.
00:21:12So it really needs to be perfect.
00:21:14The last people to make octopus in this competition was Mark and Tam.
00:21:19Mm-hmm.
00:21:20They got two nines for that, so hopefully we can get two tens.
00:21:23Oh, that's beautiful.
00:21:24Whoa.
00:21:25Mark and Tam, what do you think the risks are with this octopus?
00:21:31If it's too chewy, obviously no one's going to like it.
00:21:34And I'm hoping that salsa verde really packs a punch for everyone as well.
00:21:37If it's a bit bland, everyone's going to find another reason to complain about it.
00:21:42So you actually got a nine.
00:21:43Do you think this octopus can get a nine?
00:21:45I don't know if they can, but they can try it.
00:21:48So how critical are you going to be tonight?
00:21:51The whole competition, we've been honest with everyone's critiques.
00:21:55Our scoring's always lined up with the judges, so yourselves.
00:21:59So we're going to continue with that.
00:22:01Integrity for us is the biggest thing.
00:22:03I think Maria and Bailey got caught with their hand in the cookie jar for a strategic score.
00:22:08And I think if that's how they want to win, that's a loser mentality.
00:22:12Daniel Marco, what's your thought on the octopus?
00:22:15Interested to see what they do with the fava beans and the octopus.
00:22:18I feel like Maria and Bailey are very technically skilled.
00:22:21So I think this will be a really good dish if they get it right.
00:22:24Justin.
00:22:25I think it's a really good entree.
00:22:26I think the whole menu reads really well, but I'm excited about this entree in particular.
00:22:30Can this menu beat your score?
00:22:31Like if they get everything right tonight and they work well.
00:22:34No!
00:22:35I feel like I'm about to feed like the whole village or something.
00:22:42We definitely have a combination between angry villagers and friendly at the table.
00:22:47Let's not go there, Bailey.
00:22:49We're plating now.
00:22:50Now we need to put the love that all these dishes deserve.
00:22:54We are in a vulnerable position because we've talked about game and we need to blow everyone away.
00:22:59We have a target on our back and they're going to be going through each element and making sure that it's cooked right.
00:23:08I'm super stoked with this.
00:23:10I think we're bringing flavour.
00:23:12We're keeping it simple.
00:23:13This is definitely simple in my eyes.
00:23:16I'm not sure about everybody else.
00:23:18We definitely feel proud of our entrees.
00:23:20We want to prove to everybody else that we can end up on the top of the leaderboard.
00:23:25Mark, Colin, menu, let's go.
00:23:28Okay, let's go.
00:23:29Okay, let's go.
00:23:42Andre served.
00:23:52We're happy with how they look.
00:24:00Wow.
00:24:01It looks gorgeous.
00:24:02It's nice and simple.
00:24:03If they've nailed these three elements, we're definitely going to be in trouble.
00:24:09All the nerves just come flooding in.
00:24:10I think the other teens definitely are going to come after us.
00:24:16It's so nerve-wracking.
00:24:17It's so nerve-wracking.
00:24:19At Maria and Bailey's ultimate instant restaurant, their entrees have just landed.
00:24:20Feta Nottingham,
00:24:21Feta Nottingham,
00:24:22Feta Nottingham,
00:24:26Feta Nottingham,
00:24:27Feta Nottingham,
00:24:28Feta Nottingham,
00:24:29And octopus with fava and spicy salsa verde.
00:24:30It's so nerve-wracking.
00:24:42At Maria and Bailey's Ultimate Instant Restaurant,
00:24:46their entrees have just landed.
00:24:49Fettinocchi and octopus with fava and spicy salsa verde.
00:24:55I'm definitely feeling the pressure tonight
00:24:58because we confess to strategy scoring,
00:25:02so we have a target on our back.
00:25:04Thank you. We'll call you back and tell you what we think.
00:25:12Bon appétit.
00:25:20The gnocchi flavour is great with the feta,
00:25:23but this isn't the right texture.
00:25:25It's not fluffy and light.
00:25:27It's just wrong.
00:25:28It's like a flat, little pancake.
00:25:35The octopus, very tough, my piece.
00:25:38Very tough.
00:25:40Against what we cooked, I don't think it's anywhere close.
00:25:43All right.
00:25:54Danny Marco, what do you think of this octopus and fava?
00:25:57It was really good.
00:25:58Usually I don't really like beans,
00:26:00and that fava puree was delicious, packed full of flavour.
00:26:03Yeah, they're off to a really good start.
00:26:05If Maria and Bailey continue like this tonight...
00:26:08Book some flights back to Perth ASAP.
00:26:10Yeah, crap. Damn it.
00:26:13This dish was absolutely delicious.
00:26:15It was unreal.
00:26:17I think the only thing that I would change was the ratios.
00:26:19A little bit less fava and a bit more salsa.
00:26:22I would have loved to have dipped that, the octopus straight in that salsa.
00:26:25Ten.
00:26:26The octopus.
00:26:27Thoughts?
00:26:28Not as good as ours.
00:26:32The salsa part, I couldn't taste as much.
00:26:35It just felt like chilli being cooked over it, maybe.
00:26:37The biggest letdown, though, is the octopus.
00:26:41I could barely cut it, even when I ate it.
00:26:42It was very chewy.
00:26:44And though, as I can say this, obviously we cooked ours,
00:26:46and it was very soft.
00:26:48It's pretty stupid to try and copy a dish that we got a nine for.
00:26:53This is like a dollar store knock-off version.
00:26:58Lol and Lil, how was your gnocchi?
00:27:01I like the flavour of the feta in the gnocchi.
00:27:03The gnocchi's so flat, though, like it doesn't have any body in it.
00:27:07It doesn't have the wiggle, wiggle.
00:27:08It doesn't have the wiggle, wiggle.
00:27:09It's not that soft.
00:27:11Yeah, it's a bit dense.
00:27:12I think the prawn is overcooked a bit.
00:27:15It's quite chewy.
00:27:16There's just so many flavours.
00:27:18Fighting each other.
00:27:19And I don't know if it works.
00:27:21We've got Daniel and Marco, or Maria and Bailey.
00:27:26I think you're pretty on par.
00:27:27I think you might be slightly ahead, but pretty on par,
00:27:29to be honest, at this stage.
00:27:37Maria and Bailey, for entree, I had the octopus and fava
00:27:40with spicy salsa verde.
00:27:44The octopus, for me, cooked beautifully.
00:27:46Maybe a little bit more char on there.
00:27:49The puree was beautiful.
00:27:51It was creamy.
00:27:52But you need a lot less, because all you can taste is that puree.
00:27:55And I would have loved a lot more of the spicy salsa verde.
00:27:59But you know what?
00:28:00It was not a bad start.
00:28:01There's a couple of tweaks we can do, but it was a good start to the meal.
00:28:06I'm really positive after getting our critiques for our octopus dish.
00:28:11I think this might be a good start.
00:28:14Maria and Bailey, for entree, I got the feta gnocchi with prawns, bisque, pepper cream,
00:28:21and ooze gel.
00:28:24The prawns, well-seasoned, well-colored, slightly overcooked.
00:28:29And the gnocchi, I was very disappointed.
00:28:31I love the addition of the feta, that saltiness really shone through.
00:28:39But the gnocchi themselves, I think, were a little bit dense, too heavy for my liking.
00:28:43I am a little bit sad about Manu's feedback.
00:28:48We were not trying to do like a traditional gnocchi.
00:28:51We were trying to do something outside of the box.
00:28:54It's tough.
00:28:56But it is very early on.
00:28:58Looking at the main course, it seems to be a lot simpler.
00:29:01And just concentrate on the fish, concentrate on the beef, concentrate on the potato, and on the sauce.
00:29:07All right?
00:29:08Thank you, guys.
00:29:08Good job, guys.
00:29:09Well done.
00:29:15We're kind of lucky that not everyone orders a gnocchi.
00:29:19Yeah.
00:29:20After getting the entree critiques from the judges, I think we're feeling pretty positive still.
00:29:25We had some good feedback.
00:29:27So I think that we still could be in the running to be at the top of the leaderboard.
00:29:31Luckily for our mains, it's relatively simple in comparison.
00:29:35Yes, absolutely, Bailey.
00:29:36So first, I'm going to get the steaks out.
00:29:38Out.
00:29:39You focus on the steaks, right?
00:29:40I'm going to organise the steaks.
00:29:42And they're quite big, so.
00:29:43They're huge.
00:29:45They're huge.
00:29:45Oh, my God.
00:29:46Yes.
00:29:47For our second main, we're cooking a scotch fillet with red wine jus and potato terrine.
00:29:52In a perfect world, we would have a beautiful medium-rare steak that has glistening little
00:29:59bits of salt on there.
00:30:01Beautiful.
00:30:01Excellent.
00:30:02Oh, my God.
00:30:02Look at these.
00:30:02These are so cute.
00:30:03They are so beautiful.
00:30:05We have never cooked this many steaks before.
00:30:08And having to cook perfectly medium-rare steaks, this is quite challenging.
00:30:13Good.
00:30:14Yeah.
00:30:14And everyone will be super critical if any of the steaks are even slightly under-over-cooked.
00:30:19That's good.
00:30:21We know the teams are gunning for us.
00:30:25So, guys, obviously, we've got our mains coming up next.
00:30:29And it's scotch fillet.
00:30:31Obviously, you know, myself and 10 really like meats.
00:30:34Bree and Bailey, you didn't ask how we want the meat cooked.
00:30:38Oh, true.
00:30:39Yeah.
00:30:39Do you reckon I should go check out how they're cooking the meats?
00:30:44Well, no, because I think...
00:30:46I'll start calling white lady funerals now.
00:30:50Make sure if you do go out there, Maria doesn't have anything in her hand.
00:30:54Is it a good idea Mark should go up there?
00:30:57No!
00:30:57But do we want to see it?
00:30:59Yes.
00:31:02My last words to Mark right now would be duck to the left, then to the right.
00:31:06I think that's how Maria normally likes to do it, with her pans.
00:31:08If you got a rare, would you be upset?
00:31:11Yes.
00:31:11Exactly.
00:31:12So you're going to take our orders and go and tell them?
00:31:13Yes.
00:31:14What do we want?
00:31:15Medium rare, please.
00:31:16Medium rare?
00:31:17Medium rare and...
00:31:18Medium for me, please.
00:31:19Medium rare for her.
00:31:20Of course.
00:31:21Maureen Bailey had a bit of poke at me this afternoon with the no buttons, so maybe someone poked back.
00:31:26It was...
00:31:27All I can say is good luck.
00:31:28Hey, Mark, see you at Adelaide Cemetery, mate?
00:31:30Yes, Adelaide.
00:31:32We'll deliver some flowers.
00:31:33It's all right.
00:31:39At least it's baking paper.
00:31:41It did work, baby.
00:31:42How are you going, guys?
00:31:44Oh, hi, Mark.
00:31:45How are you?
00:31:46What is Mark doing here?
00:31:49I actually came up to help.
00:31:50Oh, really?
00:31:51Yes.
00:31:51Their audacity.
00:31:53Everyone said, for all the steaks, can they be medium rare?
00:31:58Mm-hmm.
00:31:59And then one did ask for it, though, to be about medium well done.
00:32:04Honestly.
00:32:04Who was that?
00:32:05Lowell.
00:32:06I knew it.
00:32:07Yes.
00:32:07He is claiming he's here to help, and I think the truth is he's here to distract us.
00:32:12Lowell was like, if she gets one that's, like, rare, she's going low school, you guys, straight away.
00:32:17This is me extending the olive branch.
00:32:19I should have brought one up.
00:32:21Mark is a huge distraction.
00:32:23Cool.
00:32:24Thanks.
00:32:24We don't have any time to waste.
00:32:26I want to get him out of the kitchen as fast as possible.
00:32:29Bye, Mark.
00:32:30Are you doing those on this one?
00:32:31Bye.
00:32:32Yes.
00:32:32Bye.
00:32:33Thank you so much.
00:32:34And I'm so sick to death of hearing his voice and looking at his face.
00:32:38Appreciate it.
00:32:38Goodbye.
00:32:39See you.
00:32:40Have a nice time.
00:32:41I just want him gone out of the kitchen, out of the competition.
00:32:46That came from the heart.
00:32:48I'm going to rage.
00:32:49Mark makes me want to rage because he's completely trying to throw us off.
00:32:56Did you do both sides?
00:32:58No, you didn't do the bottom.
00:33:00I don't want to be second guessing how we cook the steaks.
00:33:03I'm just going to give you some garlic.
00:33:05I don't need it yet.
00:33:06Relax.
00:33:06Oh, f***.
00:33:08As if enough hasn't gone wrong tonight, now we have the smoke alarm going.
00:33:16What can happen next?
00:33:18What is Medusa doing?
00:33:19He did this.
00:33:20Mark did this, Maria.
00:33:21Just relax.
00:33:23Relax.
00:33:23Because the stress is stressing.
00:33:25Guys, is that the smoke alarm?
00:33:26Sounds like it.
00:33:27That's so bad.
00:33:29Oh, my gosh.
00:33:31Do you think Mark started the fire or do you think they've burned something themselves?
00:33:34I'm going to throw him in the oven.
00:33:36Just let him go.
00:33:39Do not put the steaks now.
00:33:41Take it off.
00:33:42This is too much.
00:33:43Oh.
00:33:44Shh.
00:33:44I don't know what I'm doing now.
00:33:47Oh, my God.
00:33:49What the hell?
00:33:49At Medusa, Maria and Bailey are on fire in the kitchen, but not in a good way.
00:34:04Oh, my God.
00:34:05Oh, for f***ing sakes.
00:34:06And they have a battle to make sure their chances of survival don't go up in flames.
00:34:12Bailey has to deal with the alarm.
00:34:15It leaves me with all the pants.
00:34:17Obviously, I can't stop now.
00:34:19The meat is on the pan.
00:34:20I just have to keep going.
00:34:22Should I put some water on that?
00:34:24Let it be.
00:34:24If you put water now.
00:34:25It'll get worse.
00:34:26It will get worse.
00:34:28Just, it needs five minutes.
00:34:29We are really risking overcooking stuff right now.
00:34:33And it's really hard to look out for all these proteins.
00:34:38I'm stressing out.
00:34:39Okay.
00:34:40Bailey, I need you to get cooking.
00:34:42I know that you're trying.
00:34:44Bailey, get a spoon and base.
00:34:46Yeah.
00:34:47Here, Bailey.
00:34:48Here, Bailey.
00:34:49F***ing hot.
00:34:55So, that is a little bit concerning.
00:34:57It's still going.
00:34:58It's still going.
00:34:59Wow.
00:34:59Oh, my God.
00:35:00What did you do?
00:35:03Did he set that off?
00:35:04Huh?
00:35:05Did he set the smoke alarm off?
00:35:07He set the smoke alarm off?
00:35:08Oh, my God.
00:35:09Oh, my God.
00:35:10Oh, my God.
00:35:11Says the culprit.
00:35:11It's very convenient that as soon as Mark went to the kitchen, fire alarms started going
00:35:17off.
00:35:17What's up, Mark?
00:35:18What happened?
00:35:19Yeah, so, I just went up there, Bailey.
00:35:22He was like, stop.
00:35:24We don't want anyone to have a really bad cook.
00:35:27But if Mark's going to go up there and kind of stuff a couple of things up, then we'll
00:35:31just, we'll just let it happen.
00:35:33Oh, my God.
00:35:34Yeah.
00:35:35Chance, you decide to go for the fish.
00:35:37What are you imagining?
00:35:39I'm thinking it's just something straight out of Instagram.
00:35:41It's going to be nice and elegant.
00:35:43Nice, big barramundi fillet.
00:35:45I think barramundi is a good choice because it's quite forgiving.
00:35:48If you overcook it slightly, it's still nice and tender.
00:35:51So, love the barramundi cooked well.
00:35:54Potatoes goes up.
00:35:54It's crunchy for some texture.
00:35:56And fish with lemon.
00:35:57Come on.
00:35:58We've only got one team having fish and the rest are having the steak.
00:36:01Is it easier that way?
00:36:03Because you've only got to cook one fish.
00:36:06Yeah, true.
00:36:07I'm expecting this fish to be a knockout.
00:36:13I think, Bailey, the smoke alarm really threw us off.
00:36:16Yep, I agree.
00:36:18So, not good, darling.
00:36:20After all that waste of time, we need to get the barramundi fried.
00:36:23So, can you get me four beautiful barramundis?
00:36:26Yes, ma'am.
00:36:27The biggest concern for our barramundi is the cook of the fish versus the potato scales.
00:36:32We really need to get the crispy scales and we need to make sure that the fish is still
00:36:37delicate and juicy and not overcooked.
00:36:40Yeah, it's very nice and moist.
00:36:42It's just like, obviously, it's not as pretty as I wanted.
00:36:45We have, just to complete, our lemon valetée, which is a beautiful French sauce.
00:36:50Oh, my God.
00:36:51More lemon.
00:36:51It's very lemony.
00:36:54Well, lemon.
00:36:56And then we'll also need to do our vegetables.
00:36:59What is going on out there?
00:37:04Did you guys know that Mark and Breakdance?
00:37:06What?
00:37:07No.
00:37:08No, hold it.
00:37:09Let's go, let's see.
00:37:10Can you actually breakdance?
00:37:12Go and do it right now.
00:37:13Come on, I've heard so many.
00:37:14Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark, Mark.
00:37:18The stage is yours.
00:37:19The stage is yours.
00:37:20The stage is all yours.
00:37:21Take it away.
00:37:22I want it.
00:37:23All right, so I really hope I don't hit anything.
00:37:26Just, I hope they've got insurance.
00:37:28Oh!
00:37:29Oh!
00:37:30Oh!
00:37:31Oh!
00:37:32Oh!
00:37:33Oh!
00:37:34Mark, that wasn't dancing.
00:37:35That was gymnastics.
00:37:36Oh!
00:37:37Oh!
00:37:38Oh!
00:37:39That was pulled around off.
00:37:40We learned that in year seven.
00:37:42Oh, yeah.
00:37:43Oh, yeah.
00:37:44So, back to the steaks.
00:37:46Right, let's start with Meat Master 2.0.
00:37:49The steaks are very thick steaks, which normally I'd do in, like, a barbecue.
00:37:54I don't know, they might struggle.
00:37:55Might be a bit bloody in the middle for you.
00:37:57We will see.
00:37:58I'm so intrigued to see if Maria and Bailey can deliver my steak medium well after Mark went and visited them in the kitchen.
00:38:05That's a lot of pressure on their shoulders.
00:38:07Mark, what are you expecting?
00:38:09Well, I much prefer thicker cuts of steak, and I think the red wine jus is going to be at the bottom of the plate,
00:38:16and I think the steak's going to be sliced.
00:38:18So, I think it's going to look really nice, and hopefully it's going to be seasoned well.
00:38:22But not too well.
00:38:24Yeah, not too well.
00:38:25Good for me, shit for everyone else.
00:38:30I think we're ready to start plating.
00:38:32The only thing that is left is to cut the steaks to see what we've done.
00:38:36Putting steak on the menu is definitely a risk.
00:38:39We need to prove we can cook steaks correctly.
00:38:42And after Mark's visit, I don't know if I want to take his advice.
00:38:46I mean, we're going to cook them medium rare.
00:38:48From feel, I feel like they're nice and juicy, Bailey.
00:38:51Except for lols, which I hope we've cooked medium.
00:38:55Okay.
00:38:56It's really stressful.
00:38:57I'm going to cut the steak.
00:39:00Okay.
00:39:01Given that we've had so much going on in the kitchen,
00:39:04we're going to have to take these steaks and cut them open
00:39:07to actually work out if we've cooked them right or not.
00:39:10Alright, Bailey.
00:39:13That's medium.
00:39:14Yeah.
00:39:15We can use that for lol.
00:39:18Let's hope that all the rest of our steaks are medium rare.
00:39:22Alright, I'm just going to go with the thicker one.
00:39:24This is so stressful, bro.
00:39:26Yeah.
00:39:31It is a little bit medium, isn't it?
00:39:35Alright, maybe on the...yeah.
00:39:37Some of the steaks might be more medium than medium rare.
00:39:40So this one is a bit overcooked.
00:39:42But after all the drama in the kitchen,
00:39:44we can at least get something on the plate right now.
00:39:46We've got steak and asparagus.
00:39:49We've got our potato terrine on there.
00:39:51Okay.
00:39:52And our red wine jus.
00:39:54How's it looking?
00:39:55I think it looks pretty good.
00:39:56I'm just adding a little cornstarch situation
00:40:00to thicken it up.
00:40:01The red wine jus hasn't reduced as much as we would like.
00:40:05However, you're definitely getting the red wine taste to it.
00:40:10And we're almost there.
00:40:12Bailey's salt.
00:40:13And I'll do the fish.
00:40:15Plating the fish.
00:40:17The lemon velouté is there for the sauce element
00:40:20and the barramundi should have a really nice crust of the potato
00:40:25and the vegetables just to burst a little Mediterranean flavour on the plate.
00:40:30Well, definitely it's not the presentation for the fish that I was hoping for.
00:40:35I think that the fish is done okay.
00:40:38We could have got some more consistency on the potato scales.
00:40:43And I'm worried.
00:40:44This might affect the taste and our skull.
00:40:48This one for Colin?
00:40:49Yes.
00:40:50And this one for Manu.
00:40:51Okay.
00:40:52Let's do it.
00:40:53Don't forget the sauce.
00:40:55You're served.
00:40:56Serving our dishes to Colin and Manu, we know that they're not perfect, but we faced a lot of chaos in the kitchen tonight.
00:41:20Okay, so Lil.
00:41:25And I heard that you like a steak a little bit on the medium well side.
00:41:29So I tried to give you as much.
00:41:33I appreciate it.
00:41:35Thank you so much for all your advice and help.
00:41:38That's alright.
00:41:39I can definitely see, because it is cut open, that it is more just a medium.
00:41:45Yeah, I cooked it a bit.
00:41:49Okay, Justin.
00:41:52And we'll...
00:41:54...adventure.
00:42:15Mark purposely threw us off our game tonight with the mains.
00:42:22I'm livid.
00:42:23We're worried about the cook of the steaks and those potato scales.
00:42:27You could have got my help and you could have got a higher score, but that's okay.
00:42:32No 10s for them tonight.
00:42:34Ha!
00:42:43In Adelaide, Maria and Bailey have just served mains.
00:42:48Barramundi with potato scales.
00:42:51And Scotch fillet with red wine jus and potato terrine.
00:42:55Mark really ruined our mood in the kitchen tonight during the mains.
00:43:02And now we're worried that some of the steaks are overcooked.
00:43:05More medium than medium rare.
00:43:08It's...it's so nerve-wracking.
00:43:10We just really want to get into the semi-finals.
00:43:15Thanks, guys.
00:43:16Call you back soon.
00:43:19Bon appetit.
00:43:25I can definitely see it is more just a medium.
00:43:44I'm just not getting that nice, beautiful steak flavour.
00:43:47So I'm happy it was more so a fail.
00:43:49Tasting the steak, mine were just slightly overcooked.
00:44:05Definitely a step down from their octopus.
00:44:07I actually prefer both our main dishes to this one.
00:44:15Very good.
00:44:17Disappointing.
00:44:19Justin, you went for the barramundi with potato scales.
00:44:23What do you think?
00:44:24Um, I thought it was okay.
00:44:26It was definitely a step down from their entree.
00:44:29My fish was probably overcooked a little bit,
00:44:31but I didn't mind it because it is barra.
00:44:34It is quite forgiving.
00:44:36However, the potato scales were quite undercooked.
00:44:39Not an amazing dish.
00:44:40Definitely not as good as their entree, but it was okay.
00:44:44Lol, so Mark went up.
00:44:45Got your order.
00:44:46Got your steak cooked for you.
00:44:47He did.
00:44:48In the meantime, calls the fire.
00:44:50Was it worth it?
00:44:54I think it was definitely worth it.
00:44:55I loved that, to be honest.
00:44:57Mark held up his head in the bargain.
00:44:59It was cooked medium well, so thank you Mark.
00:45:03I really liked my steak.
00:45:04It had that crust on the outside, which had a little bit of a crunch to it,
00:45:07and then you got the softness.
00:45:08I don't think there's much I can fault.
00:45:10I think this dish was great.
00:45:13My steak was actually overcooked a little bit.
00:45:15The red wine dew, I would have liked it to be reduced a little bit more.
00:45:20It was a little bit too on the wine-y side.
00:45:23After entree, I was feeling a little bit hopeless,
00:45:25but I feel like I'm feeling a little bit better again.
00:45:27If they kind of continue on this downward trajectory,
00:45:30I feel like we've definitely still got a chance.
00:45:35Who sits where now?
00:45:37I think Maria and Bailey are just ahead.
00:45:39Daniel and Marco, do you agree with this?
00:45:43I think their entree was better,
00:45:44but I think probably both our mains were better than this.
00:45:53Maria and Bailey for main course,
00:45:55I've chose the barramundi with potato scales,
00:45:58Mediterranean vegetables, and lemon verdotte.
00:46:04The fish was nicely cooked.
00:46:06The potato scales, not so much.
00:46:10Some were crispy on one side and not so cooked on the other.
00:46:16A verdotte was very lemony, which goes very well with fish,
00:46:19so it worked very well.
00:46:21It did add a little bit of freshness and acidity to the dish.
00:46:25It was a good dish, but it could have been done a lot better.
00:46:30I think the menu was a little bit harsh with his critique.
00:46:33I think that the fact that the potato scales were not consistent.
00:46:38Like, I mean, we tried our best.
00:46:43I had the scotch fillet with red wine, jus, and potato terrine.
00:46:49It was a meat and two veg.
00:46:50It was a posh meat and two veg.
00:46:53The beef was a bit more medium.
00:46:55It was okay.
00:46:56Like, I'll eat a medium.
00:46:57I'm fine with that.
00:46:59The red wine jus, we were sort of getting there.
00:47:01We're getting there.
00:47:02The wine needed to come down a lot more
00:47:05because we can taste the alcohol still in the wine.
00:47:08So that sort of took away from the dish a bit.
00:47:10Maria and Bailey haven't performed as well in their main course.
00:47:13I definitely think we've got to thank Mark for that.
00:47:14I think he went up there to definitely ruffle Bailey and Maria's feathers.
00:47:18And Mark has succeeded in his plan.
00:47:21Got to send him some flowers or something.
00:47:24I feel like Mark really came up here to destroy us.
00:47:30Do you think that he put some sort of magic curse on us?
00:47:33I don't know, but I can't think anymore.
00:47:35I can't think straight.
00:47:36So we still need to bake the cookies.
00:47:38We still need to do a few things.
00:47:40And I just feel like I just can't think straight.
00:47:43We really need to do everything that we possibly can
00:47:47to bring out amazing desserts.
00:47:50Maria, the split tonight is that we've got three pavlovas to make
00:47:53and seven of the cooked pistachio cookie.
00:47:56Beautiful.
00:47:58For dessert two, we're making a warm pistachio cookie
00:48:01with vanilla bean ice cream.
00:48:03Mmm.
00:48:06Tastes pretty good.
00:48:10Making a cookie for the first time in the competition
00:48:13is definitely a huge pressure for me.
00:48:16Obviously, owning a cookie business,
00:48:18I feel like everyone is expecting a lot.
00:48:20It's definitely risky at this point of the competition,
00:48:24but we are about taking risks, right?
00:48:27Mm-hmm.
00:48:28So much is on the line from me and a cookie.
00:48:31I'm going to place the cookies into the oven.
00:48:35Good job.
00:48:36Everyone has been asking for a cookie.
00:48:38Can you bring me the other one too?
00:48:40So tonight, the other teams will have expectations from us.
00:48:44If we don't deliver,
00:48:45we're going to be on the bottom of the leaderboard
00:48:48behind Danielle and Marco.
00:48:50Hope for the best.
00:48:52Still to come.
00:48:54Which way will the cookie crumble?
00:48:58This is her bread and butter.
00:49:00It's so brave for Maria to put a cookie on there.
00:49:03Mess something up, could potentially be going home.
00:49:05There's definitely a risk.
00:49:07Will Maria and Bailey end the night as semi-finalists?
00:49:11There is a lot riding on this cookie.
00:49:14Or will Mark solve a problem like Maria?
00:49:17It's open scoring and critiquing.
00:49:18Pretty big letdown, to be honest, with this one.
00:49:30At Medusa, Maria is hoping to deliver a dessert
00:49:34that lives up to her cookie queen reputation.
00:49:36It's definitely not relaxing for making cookies right now.
00:49:42It's definitely a huge pressure for me.
00:49:46I feel like everyone is expecting a lot
00:49:48since this is something that I do every day.
00:49:52Are they not cooked yet?
00:49:53No.
00:49:55I don't trust your oven at all.
00:49:56I'm sorry.
00:49:58Don't apologise to me.
00:50:00Apologise to my oven.
00:50:02No.
00:50:03Two more minutes.
00:50:04Okay.
00:50:05Can we put these together?
00:50:07Lol and Lil, what did you order?
00:50:12We ordered the warm pistachio cookie.
00:50:14Oh, I think there's going to be a lot of riding on this for Maria.
00:50:17I think she's got to be a little bit stressed up there
00:50:19to make sure it's perfect.
00:50:21I'm expecting this to be pretty epic.
00:50:25I mean, this is her bread and butter.
00:50:27I'm surprised we haven't seen a cookie yet
00:50:29in this competition from Maria.
00:50:31I would have put 1,000 cookies on the menu by now.
00:50:33So I'm expecting this cookie to be pretty show-stopping.
00:50:37I feel like it's so brave for Maria to put a cookie on there.
00:50:40We need this to absolutely fail.
00:50:42I hope that Maria burns all the cookies.
00:50:45I just hope that it doesn't go well if we've got a chance of staying in this competition.
00:50:51All right, Bailey, I'm just going to decide on which ones are going to go on plates.
00:50:55For our dessert one, we're making pavlova with bell grey canage and pink peppercorn coulee.
00:51:04Pink peppercorns, raspberry and caster sugar.
00:51:08It's just so good.
00:51:10Bailey, I'm thinking to blend the peppercorns.
00:51:12I'm not sure if everyone will have tried our flavours in this pavlova before.
00:51:19It is just such an unusual combination of different flavours that all pack their own little punch.
00:51:25But it's definitely a risk.
00:51:27My heart.
00:51:31We've all spent a lot of time with our partners travelling around, right?
00:51:34And you would have picked up on something that you didn't know about them before,
00:51:37like an annoying habit or something like that.
00:51:39I didn't know Lil was very messy, but as soon as we get somewhere, it's everywhere.
00:51:44And I'm very OCD, like things need to be in a spot.
00:51:47So I'm there walking over Lil's socks and her shoes.
00:51:50Spread it all out.
00:51:53Oh, do you have any?
00:51:55For me, it's all about his way of eating things.
00:51:59Like he doesn't slice the butter, he just digs in it.
00:52:03You know, like just little things like that.
00:52:05I don't know how you guys eat pies.
00:52:07But usually you just bite into it, he just pits it in half.
00:52:13Doesn't it all fall out?
00:52:15No, you rip it.
00:52:16Yeah, it does.
00:52:18Go for it.
00:52:20Danielle, something annoying about me that you've learned?
00:52:22I hate when you put the towel on the floor after one use, like put it back on the rack.
00:52:27I think if Marco and I make it through this competition on the road together, I feel like we will survive the rest of our life together.
00:52:36I feel like half of the 100k if we win is going to go to some couples counselling.
00:52:41I think about that.
00:52:46Mark, what did you order?
00:52:48Pavlova.
00:52:49What are you expecting?
00:52:51Nice and fluffy, crispy on the outside.
00:52:54So they've got Earl Grey ganache.
00:52:55Yeah.
00:52:56And raspberry and pink peppercorn coolie.
00:52:59So do you think it's clever?
00:53:01Do you think it's smart?
00:53:02Do you think it's inventive?
00:53:04Or do you think they should have kept to the traditional one?
00:53:07I think they definitely should have kept it towards simple.
00:53:10On paper, sounds delicious.
00:53:12But whether it works or not, they can try.
00:53:16Maria has a lot of ideas that maybe sometimes it's too much.
00:53:21And I feel like tonight's kind of not the night to do that.
00:53:24Because if you've messed something up, you could potentially be going home.
00:53:31Okay, they look a little bit better, I must say.
00:53:35The edges are a little bit better.
00:53:38Good.
00:53:39Patience is a virtue.
00:53:40I mean, they smell good.
00:53:43I'm going to start piping dots of the pistachio praline.
00:53:47And Bailey, I need you to follow with the caramel.
00:53:51We are almost done for the ultimate instant restaurant.
00:53:55Can you believe it?
00:53:56I can't.
00:53:57Alright.
00:53:59Caramelized pistachios.
00:54:03Are you for real?
00:54:04Stop, man.
00:54:05Quick.
00:54:06React.
00:54:10Bailey.
00:54:12Bailey.
00:54:14Bailey, are you for real, bro?
00:54:18We've already dealt with so much and I honestly cannot believe what's just happened.
00:54:23Alright, Bailey.
00:54:24No one's going to know.
00:54:25You're going to cover it with our beautiful caramelized pistachios.
00:54:29Got a bit more here.
00:54:32Perfect.
00:54:34All the good bits.
00:54:35Alright.
00:54:36I think this is it.
00:54:37Should we go get our ice creams out?
00:54:39Yeah.
00:54:40We made ice cream earlier and it's beautiful.
00:54:43I think that our ice cream is very creamy, very delightful.
00:54:48I definitely think that we have done enough tonight to stay in the competition.
00:54:54It's been hard with all the extra new challenges that came for us tonight.
00:55:00But we are competitive enough and we can win this thing.
00:55:04I'm going to pick this for Colin.
00:55:06And I'm going to pick this one for Manu.
00:55:08Alright, let's do it.
00:55:09Let's go.
00:55:19Dessert is served.
00:55:40I think there's something wrong with us.
00:55:41Why did we order the cookie?
00:55:43Like, obviously it's going to be good.
00:55:45She has a cookie shop.
00:55:46So, I thought maybe we made a little bit of a mistake there.
00:55:49Like, oh, Tommy kind of made the decision instead of our brains.
00:56:01So much is on the line with this cookie.
00:56:04The stress levels are high.
00:56:06I'm so nervous.
00:56:08I mean, I own a cookie business and it will be really sad for me to hear any negative critique from everyone.
00:56:19I'm so nervous.
00:56:20I'm so nervous.
00:56:21I'm so nervous.
00:56:22I'm so nervous.
00:56:27In Adelaide, expectations for Maria's cookies and their pavlova dessert are sky high.
00:56:33But are there hopes for sweet success tonight about to crumble?
00:56:38We're really nervous because we just really want to get into the semifinals.
00:56:43We have had a lot of people doubt us and this is the last opportunity we're going to get to prove them all wrong.
00:56:50And we'll call you back for a final critique.
00:56:54And we'll call you back for a final critique.
00:56:57What if it's it?
00:56:58Yes.
00:56:59Okay.
00:57:00A bit salty.
00:57:01Trying the pavlova.
00:57:02The Earl Grey, it's just a weird flavour and it doesn't go with it at all.
00:57:29Pretty big let down to be honest with this one.
00:57:39I didn't mind the Earl Grey but I think it just didn't make sense on this plate with it rather be coolie.
00:57:45Yeah, it's one of those issues where it kind of looks better than it tasted for me.
00:57:48Well, look, besides the fact that she owns a cookie business, I didn't like it that much.
00:57:54I think it was a bit dense.
00:57:56Like the praline on the cookie, I don't know if that goes together because it's quite crunchy.
00:58:01Overall, not bad but not great.
00:58:03A little bit of a let down but the flavours were nice.
00:58:06I just think I was expecting a little bit more from Maria's cookies.
00:58:09I felt like the cookie was quite nice but would have maybe liked something just a bit more chunky and moist.
00:58:16Where do you think you sit at this stage?
00:58:18I reckon it could go either way. 62 wasn't the strongest score but I think they're going to be there thereabouts.
00:58:25For me, I feel like it's neck and neck.
00:58:27Maybe their dessert was slightly better than egg tart but only one person ordered our egg tart.
00:58:32Whereas for them, three people ordered the cookie so we'll see.
00:58:35With all three courses complete, the guest teams must now critique and score Maria and Bailey's ultimate instant restaurant, face to face.
00:58:48After Maria revealed that we have strategically scored in this competition, we've had a lot of repercussions from the other teams and this could impact the way that they score us tonight.
00:58:58I do think that some of the teams really put a target on our back.
00:59:04Maria, Bailey, thank you for having us back at your ultimate instant restaurant, Medusa.
00:59:10The thing is, we're the snakes out at the table tonight.
00:59:15Let's start with you, Justin and Will.
00:59:18I think it started off awesome. The entree was really, really good and then I think it just tapered off from there.
00:59:25It wasn't bad, it wasn't great, it was okay.
00:59:28So for tonight, we're giving you guys a six.
00:59:32I think the six is pretty harsh.
00:59:34Lil, Lil, you're up next.
00:59:36The entree wasn't strong, that was definitely the weakest dish of the night.
00:59:41But the main, we had the scotch fillet with red wine jus and potato terrine.
00:59:45We actually couldn't really fault that dish, we loved it.
00:59:48For dessert, we had the warm pistachio cookie.
00:59:51The flavours were there, just a little bit dry and a bit dense.
00:59:57So for this, we're giving you a six.
01:00:01That's a little bit sad.
01:00:03I was expecting maybe an eight, to be honest.
01:00:06Daniel and Marco.
01:00:08For entree, we got the octopus.
01:00:10This was definitely our favourite dish of the night.
01:00:12The octopus was cooked perfectly.
01:00:14For mains, we got the scotch fillet.
01:00:17With this one, my steak was cooked perfectly.
01:00:20Marco's was a little bit overdone.
01:00:22With the red wine jus, would have maybe liked it reduced a little bit more
01:00:25because it did have kind of a bit of a whiny taste still.
01:00:28And then for dessert, the cookie I think was just a little bit dry.
01:00:33The flavours were definitely there though.
01:00:35I still think it was a pretty strong night for you guys.
01:00:40And we're going to score you a seven.
01:00:43Seven, yes.
01:00:46That's really lovely from Daniel and Marco.
01:00:49And considering they're at the bottom of the little ball right now.
01:00:53I mean, they're so cute and lovely.
01:00:56We are not cute and lovely.
01:00:58McIntyre is your turn.
01:01:06Mark is a very opinionated man.
01:01:09I don't expect him to hold back tonight.
01:01:13This is the main event.
01:01:15It'd be interesting to see if he's actually going to score according to his standards.
01:01:20Which is, score fairly.
01:01:28It's all on the line for Maria and Bailey at Medusa.
01:01:34As the time has come for Mark and Tan to critique and score their arch rivals.
01:01:44Entrees are really strong.
01:01:46But main for me, let down is probably steak.
01:01:49The actual steak flavour, I don't feel was there.
01:01:52Like it wasn't caramelised very well on the outside.
01:01:55Dessert, we feel, probably let you see us slightly.
01:01:58So overall, we're giving you guys a seven.
01:02:03Okay.
01:02:04Wow.
01:02:05I'm actually shocked that we got a seven from Mark and Tan.
01:02:08But Mark still cannot be trusted.
01:02:11He is just playing strategic game to butter us up so that we score them well for their instant restaurant.
01:02:16So that means, Maria and Bailey, the guest teams have given you a grand total score of 26.
01:02:24Mmm.
01:02:25Mmm.
01:02:26That is one point higher than Danielle and Marco.
01:02:33Whoa.
01:02:34I must say I didn't expect it to be that close.
01:02:37We know at the end of the day, one point could be all we need to get into the semi-finals.
01:02:43And now it's our turn to score each dish out of 10.
01:02:46For entrees, we got a seven from Manu and a six from Colin.
01:02:50So we're hoping to hear one, maybe two less from the judges from Maria and Bailey tonight.
01:02:55For entrees, I chose the feta gnocchi with prawn bisque, pepper cream and Ouzo gel.
01:03:02The feta, the saltiness of that was gorgeous in there.
01:03:06The explosion of feta flavor.
01:03:08But the gnocchi themselves, I think, were a little bit dense or too heavy for my liking.
01:03:13The prawns were slightly overcooked, but great flavor too, well seasoned.
01:03:17So the scum giving you for your entrée is a six.
01:03:22For entrees, I had the octopus and fava with spicy salsa verde.
01:03:28The octopus was cooked beautifully.
01:03:30I would have loved a little bit more char.
01:03:32The puree was nice, but there was a lot of it, which sort of overpowers the dish.
01:03:37For your entrée tonight, I score you a seven.
01:03:43Damn, okay, so after entrée, we're one point behind.
01:03:47For my course, I have the barmoney with potato scales, Mediterranean vegetables and a lemon velouté.
01:03:55The fish was nicely cooked.
01:03:58The potato scales was not so good.
01:04:01So the scum giving you for your main course is a six.
01:04:07So Marie and Bailey got a six for their main from Manu, and we got a seven.
01:04:11So we're back on track.
01:04:12We're back even.
01:04:13Let's go.
01:04:14For our main course, I had the scotch fillet with red wine, jus and potato terrine.
01:04:20The beef was cooked really well.
01:04:23I think we need to work on the red wine jus.
01:04:25There was more red wine than there was jus.
01:04:28That sort of overpowered everything for me.
01:04:31For your main course tonight, I score you a six.
01:04:34We got a seven from Collins, so we're currently one point ahead.
01:04:40Let's go.
01:04:41Stop the couch.
01:04:43For dessert, I chose the pavlova with Earl Grey ganache and a raspberry and pink peppercorn
01:04:50curry.
01:04:51The meringue for me is fantastic.
01:04:53It's hard on top, chew in the middle, which is what a pavlova is supposed to offer.
01:04:58That Earl Grey ganache is absolutely delicious.
01:05:01Coolie with raspberry and pink peppercorn is absolutely crazy.
01:05:06But I thought it was delicious too.
01:05:09But I don't think it all goes together.
01:05:15So the score I'm giving you for your dessert is a seven.
01:05:24This is cutting it really close.
01:05:26It's all going to come down.
01:05:27Tooth the cookie.
01:05:28They need to get a four.
01:05:30Marie and Bailey for dessert, you gave me a warm pistachio cookie with pistachio praline,
01:05:37caramelised pistachios and vanilla ice cream.
01:05:41I know your cookies are good because you're in business and you're still in business.
01:05:44The flavour was, it was beautiful.
01:05:46I really loved the caramelised pistachios.
01:05:48But I wanted a little bit of soft, gooey, oozy-ness in that cookie, which we didn't really
01:05:54get because it was just a lot of hard cookie.
01:05:57So for your dessert tonight, I score you a six.
01:06:03Marie and Bailey, that gives you a grand total score of 64.
01:06:11That was close.
01:06:12Oh my God.
01:06:13That was close.
01:06:14You have made it to the semi-finals.
01:06:23Congrats to Maria and Bailey.
01:06:24Well deserved.
01:06:25Not the score we were hoping for, but we're starting to run out of chances.
01:06:30Yeah.
01:06:32With a score of 64, Maria and Bailey are third on the leaderboard and have booked their place
01:06:38in the semi-final.
01:06:40Danielle and Marco remain on the bottom, with only Mark and Tan left to cook in this round.
01:06:48Mark and Tan, are you feeling the pressure?
01:06:50Yeah, a little bit, man.
01:06:51But we love pressure.
01:06:53I think that's what makes us perform better.
01:06:55So, bring it on.
01:06:57Well, thank you, everyone.
01:06:58See you soon.
01:06:59Thanks.
01:07:00Good luck.
01:07:01There's a little bit of pressure, cookie glass.
01:07:02Be very upset if we didn't get through the semi-finals and Marie and Bailey did.
01:07:07Yeah, we'd not be happy about that.
01:07:10Thank you, guys.
01:07:12Oh my God.
01:07:13Very nice.
01:07:14Mark and Tan are up next, so hopefully we'll see them on the bottom.
01:07:19Okay, Bailey.
01:07:20Let's get out.
01:07:21Are you cleaning or...?
01:07:22Um, tomorrow.
01:07:23Okay.
01:07:24Let's go.
01:07:25Next time, we're in Adelaide, with confident mates Mark and Tan.
01:07:36Let's get done.
01:07:37For the final, ultimate, instant restaurant.
01:07:40At the end of the night, one team will be eliminated.
01:07:44There's a lot of sharks out there coming for us.
01:07:46If we don't do this, we're going to go home.
01:07:48We're going to go home.
01:07:49With everything on the line, will their magical menu...
01:07:55This sounds absolutely delicious.
01:07:57...win the table over?
01:07:59I really, really like this dish.
01:08:01Would you be worried if you were our friends over here?
01:08:04Yes.
01:08:05We're praying for a miracle at this point.
01:08:07Or do Maria and Bailey have one final trick up their sleeve?
01:08:13Maria and Bailey might have a bit of a sour taste in their mouth.
01:08:16Their taste buds might be a little bit off tonight.
01:08:19This is definitely disappointing.
01:08:21Rough.
01:08:22Hopefully, Mark and Tan just disappear like a magic trick.
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