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S15 E23 – My Kitchen Rules 🍽️🔥
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00:00:00Tonight, it's our second semi-final.
00:00:05Which team will be meeting Justin Will in the grand final?
00:00:11Can Logan besties Lol and Lil...
00:00:14We are bringing new techniques that we don't usually do.
00:00:17...elevate their menu.
00:00:19It is very ambitious.
00:00:21Never have we seen them use fancy stuff like lobster.
00:00:25We are running out of time, Lol.
00:00:27Here's some time.
00:00:28Thanks, Colin.
00:00:29Thanks.
00:00:30Or will boss friends Maria and Bailey...
00:00:33We've always done complex.
00:00:35...correct past mistakes...
00:00:36The judges have been saying simple, simple, simple.
00:00:39I'm gonna keep it simple tonight.
00:00:41...to land a last remaining grand final spot.
00:00:45It's gonna be show-stopping.
00:00:47They should be threatened by us.
00:00:49Maria and Bailey are going down.
00:00:51The Bogans from Logan.
00:00:53Are we intimidated by them?
00:00:54No.
00:00:59What do you mean we made it to semi-finals? Isn't that crazy?
00:01:09It is, I know.
00:01:10It's gonna be an insane day.
00:01:11This is the day that counts the most.
00:01:12Yeah.
00:01:13So it's gonna bring out all.
00:01:14Yes.
00:01:15It feels like such a great achievement that we have actually made it to the semi-finals.
00:01:21I must say, I've never expected to see Lot and Lil in the semi-finals.
00:01:22The Bogans from Logan.
00:01:23Are we intimidated by them?
00:01:24No.
00:01:25Woohoo!
00:01:26Let's go!
00:01:27Both teams are worthy competitors for us in the grand final.
00:01:28Maria and Bailey are great cooks.
00:01:29Low and Lil want our respect to them.
00:01:30So it's gonna bring out all.
00:01:31Yes.
00:01:32It feels like such a great achievement that we have actually made it to the semi-finals.
00:01:33Yes.
00:01:34Yes.
00:01:35Yes.
00:01:36It feels like such a great achievement that we have actually made it to the semi-finals.
00:01:37I must say I've never expected to see Lot and Lil in the semi-finals.
00:01:38The Bogans from Logan.
00:01:39Are we intimidated by them?
00:01:40No.
00:01:41Woohoo!
00:01:42Let's go!
00:01:43Woohoo!
00:01:44Woohoo!
00:01:45Let's go!
00:01:46Woohoo!
00:01:47Both teams are worthy competitors for us in the grand final.
00:01:51Maria and Bailey are great cooks.
00:01:52Bailey are great cooks.
00:01:53Lo 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, good evening.
00:02:08Hello, hello.
00:02:11Welcome, teams.
00:02:14Mary and Bailey, Lo and Lil.
00:02:17Tonight is all about you.
00:02:19Your passion, your 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.
00:02:52We didn't come here to come fourth or third.
00:02:54We came here to be in the grand final.
00:02:56Maria and Bailey, Lo and Lil.
00:02:59Are you both feeling confident today?
00:03:02Yeah.
00:03:03Yes.
00:03:04Be quiet.
00:03:05Quietly confident.
00:03:06We'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.
00:03:19That's what we're doing today.
00:03:21Lo and Lil, they have been through this amazing journey.
00:03:24It's time for them to pack their bags and go home.
00:03:26We have experience in the kitchen.
00:03:29The drive to go to the end.
00:03:31That's enough for us to win.
00:03:34Will it feel bad sending your friends home?
00:03:38No.
00:03:38We'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.
00:03:50Lo and Lil,
00:03:51so what would it mean to you
00:03:53to win this whole competition?
00:03:55It would mean the world
00:03:56to have everyone that's come before us
00:03:58and told us we were going home,
00:03:59standing 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,
00:04:09and we are so happy
00:04:10you're going to be watching us in the grand final.
00:04:12Let's get the knives out.
00:04:14Shwing, shwing.
00:04:15I shafted mine before I got here.
00:04:18Maria and Bailey aren't threatened by us.
00:04:21However, they should be
00:04:22if you look back at how we got here.
00:04:24Since round two,
00:04:24we'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 won two spectacular courses
00:04:32main and dessert.
00:04:37Justin and Will,
00:04:37you'll see exactly what you're up against.
00:04:40You guys,
00:04:42and Justin and Will,
00:04:44will join us at the tasting table.
00:04:47Mate, we are taking notes.
00:04:48We are scrutinising each team's weaknesses
00:04:50and strengths,
00:04:51and are going to try and exploit the weaknesses
00:04:53in the grand final,
00:04:54wherever it gets to be tonight.
00:04:55So we've got our notepads out,
00:04:57and we're going to use that to our advantage.
00:04:58Teams, you'll have two hours for your mains
00:05:01and one hour for your dessert.
00:05:04The storeroom is topped with everything you need.
00:05:08Please, move to your benches.
00:05:10Woo!
00:05:12Alright, 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,
00:05:18but lots of beautiful flavour.
00:05:20Okay.
00:05:21We just need to present amazing food today,
00:05:23and we're going to be in the grand final.
00:05:25Are both teams 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.
00:05:35Woo!
00:05:35Come on!
00:05:35Okay.
00:05:36Woo!
00:05:36Woo!
00:05:36Woo!
00:05:37Woo!
00:05:37Woo!
00:05:37Woo!
00:05:37Woo!
00:05:38Woo!
00:05:38Woo!
00:05:39Woo!
00:05:39Woo!
00:05:40Woo!
00:05:40Woo!
00:05:41Woo!
00:05:42Holy 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.
00:05:50I'm just going to take a whole lot.
00:05:51We really want to showcase truffle and mushrooms
00:05:54because they'll really elevate our mains.
00:05:57Wow, 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
00:06:05with lobster-infused hollandaise and 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.
00:06:19Something 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
00:06:30that 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.
00:06:38Done.
00:06:39Suvi is getting to temp.
00:06:42Lou, what are you making?
00:06:43Ah!
00:06:44We're making sous vide lobster tail
00:06:46with lobster-infused hollandaise and a pickled salad.
00:06:50Woo-wee!
00:06:52That's awesome.
00:06:54That 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.
00:07:19Like, semi-finals, they'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.
00:07:27We'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 cayatelle with wild mushroom sauce.
00:07:55All right, so I'm just going to separate my egg yolks.
00:07:59I love mushrooms.
00:08:00I 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.
00:08:11But the judges have been saying this whole competition, simple dishes done well is the
00:08:17way 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.
00:08:41Especially after round two, when we were on 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.
00:08:54Maybe.
00:08:55Get a subscription for the gym today.
00:08:58We'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.
00:09:09And we really, really want to be in the grand final.
00:09:12So Bailey, up the door.
00:09:14And I'm going to put it aside to rest.
00:09:16And we'll deal with that later.
00:09:17Yeah, great.
00:09:18I'm just currently skewering the lobsters.
00:09:22So that when I blanch them, they don't curl up.
00:09:25And 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, flavorful, and technical.
00:09:39Lobsters are in.
00:09:41So if you look at Lil, it's got our lobsters going into our pot of water for 30 seconds.
00:09:44Then into our ice.
00:09:47Ice to cook it then straight away so they stop cooking.
00:09:49And 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.
00:10:00We 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,
00:10:09which is a little bit scary.
00:10:10Like we've sous vide a handful of times.
00:10:13But if we get the grand final, it's so worth it.
00:10:17It's high risk, high reward.
00:10:18Maria, 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.
00:10:25And I don't know if they have that yet.
00:10:27I'm hoping this meat just falls straight out.
00:10:31They're inexperienced in the kitchen, to be honest.
00:10:33But look, they're sponges.
00:10:35They've learned a lot.
00:10:36But this is the end of the road.
00:10:37This is the moment of truth.
00:10:40Oh, dear Lord.
00:10:41Gently.
00:10:42It's perfect.
00:10:47Oh, beautiful.
00:10:48James, 30 minutes gone, 90 to go.
00:10:51Let's go, Maria.
00:10:52Woo!
00:10:52Hello!
00:10:53Go, Goose!
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.
00:10:58I think these ones are cute.
00:11:00We're going to bring great flavours tonight.
00:11:03And we're going to add some beautiful wild mushrooms for the extra bite.
00:11:08Cut it in quarters.
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.
00:11:21Bailey, I'm so proud of you.
00:11:23You 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.
00:11:40And we've come out still best friends.
00:11:42And we're ready to win this thing.
00:11:45Is there any more mushrooms?
00:11:46I think you have enough for the plates that we need, darling.
00:11:49So, obviously, we're in the grand final.
00:11:51Yeah.
00:11:51Which feels unreal.
00:11:52Yeah.
00:11:53Who are we going to go up against?
00:11:54Bailey.
00:11:55Bailey, our kitchen smells delicious right now.
00:11:57Like Bailey and Maria, they're looking pretty strong.
00:12:00Yeah.
00:12:00They're working well today as a team.
00:12:02You're going to be in charge here, darling?
00:12:04Yeah.
00:12:05And then we've got Lola and Will over there.
00:12:07They're working great together.
00:12:09Both teams are working hard at the moment.
00:12:12I found a new way to de-poop it.
00:12:14But we know what it's like in the kitchen.
00:12:16Anything can happen.
00:12:17It's anyone's game tonight.
00:12:18Oh, my God.
00:12:20This is so good.
00:12:23Oh, my God.
00:12:24Let's go.
00:12:25Still to come.
00:12:27It's simple.
00:12:28Two teams, only one spot in the grand final.
00:12:33Well, we are fighting to the dip.
00:12:36The battle is on, and this is just spectacular to watch.
00:12:40Maria 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.
00:12:49Oh, Maria, why isn't it coming out?
00:12:51Oh, no.
00:12:53It's Bailey.
00:12:54That is a total fail.
00:12:57This could cost you your position in the grand final.
00:12:59Get a move on.
00:13:08This is not a grand final.
00:13:10Let's go.
00:13:10Woo!
00:13:11Let's go.
00:13:11It's our second semifinal.
00:13:13It's Maria and Bailey versus Lowell and Lil.
00:13:16It 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.
00:13:29On one side, we've got a sous-vide lobster.
00:13:32On 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,
00:13:41because there's nowhere to hide.
00:13:43And Lowell and Lil elevate the dishes from what they normally do.
00:13:47You could see this in a Fandani restaurant.
00:13:49Yeah, 100%.
00:13:50Hmm.
00:13:52There's a solid game plan.
00:13:53Yeah.
00:13:53They know their roles.
00:13:55I think they're doing all right so far.
00:13:56Justin and Will get to taste and critique the dishes
00:13:59so they know exactly who they're up 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.
00:14:07Yeah, 100%.
00:14:08You can feel it in the air.
00:14:10Both teams do not want to go home tonight.
00:14:12Oh, my God.
00:14:14The battle is on, and this is just spectacular to watch.
00:14:18Woo!
00:14:19They should be working on their mains and dessert.
00:14:22Correct.
00:14:22I have to start on desserts early
00:14:24because we have a panna cotta in our dessert
00:14:25and we need a few hours for that to set.
00:14:28For our dessert, we are making berry panna cotta and vanilla creme tart.
00:14:32We're doing a mixed berry panna cotta,
00:14:33so 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
00:14:46sitting on top of the tart shells
00:14:48with a delicious vanilla custard.
00:14:50We took inspiration from all different types of recipes
00:14:53and we then turned it into our own creation.
00:14:55Definitely want that dough done for the parts.
00:14:58Kind of has to chill before I roll it.
00:15:00There's so many elements, but they all work so well together.
00:15:03There's a lot of nerves creeping in right now, Lil,
00:15:05because we've made it this far.
00:15:06I don't want it to be like, we go home now
00:15:08when 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.
00:15:15Get 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.
00:15:21One out of ten minutes.
00:15:22Come on.
00:15:24Maria, I'm going to get started on the dessert.
00:15:27For our semi-final dessert cook,
00:15:29we are making a duck egg creme caramel
00:15:32with a vanilla twill.
00:15:34Okay, so I'm going to do my duck eggs.
00:15:36Traditionally, you use, like, chicken eggs,
00:15:39but we're going to go with duck eggs
00:15:41for some extra richness.
00:15:44This dessert is definitely a classic.
00:15:47So, Bailey, for the perfect creme caramel,
00:15:49we want a nice, silky, smooth cream.
00:15:52Mm-hmm.
00:15:52This is a very risky dessert.
00:15:54Yes, it's simple, but it can definitely collapse
00:15:57if it doesn't bake and chill on time.
00:15:59We know that in their last instant restaurant,
00:16:02Lo and Lil scored a 10 for their dessert,
00:16:05so they definitely could beat us here.
00:16:07All right, Bailey, you're doing the caramel
00:16:09for our ramekins?
00:16:11Yes.
00:16:11The caramel is used for the insides of the ramekins.
00:16:14It'll melt nicely over the top
00:16:16when we flip it over to serve.
00:16:18All right, Bailey, we just need to act quick,
00:16:21otherwise we're going to be here forever.
00:16:23I would have done the caramel
00:16:24in a saucepan, in a frying pan,
00:16:26and I would pour it.
00:16:27Pour it in.
00:16:28It's about a spoon.
00:16:29I just don't understand the amount of work
00:16:31you're doing it.
00:16:32Is that enough?
00:16:33No.
00:16:33You're making the duck egg creme caramel.
00:16:39A little bit risky.
00:16:40You won't know until you flip it over
00:16:42and 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,
00:16:53like, 10 minutes ago.
00:16:56One hour to go, halfway trailer.
00:16:58Come on, move it.
00:16:59Lil, I'm starting to finish off that berry panna cotta.
00:17:04Good job.
00:17:05Get that done.
00:17:05That needs to be set.
00:17:07A panna cotta should be so smooth.
00:17:10You should be able to glide through that with a spoon.
00:17:12Panna cotta needs to be wobbly, Lil.
00:17:15It has to shake everywhere.
00:17:17All right, I'm going to put the gelatin in this mixture.
00:17:19If it doesn't, you've added too much gelatin
00:17:21or 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
00:17:29I 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, Lil.
00:17:36It's smooth, perfection.
00:17:38I miss her so much,
00:17:39but she'd be so proud of how far we've come,
00:17:41and I want to get to that grand final for her as well.
00:17:44Dessert has taken up a little bit of main course,
00:17:46but it had to be done,
00:17:48otherwise we ain't going to have a dessert.
00:17:49So both dishes are as important as each other today.
00:17:53Maria and Bailey are really strong opponents,
00:17:55so to make it through to the grand final,
00:17:58we 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.
00:18:09It's berries everywhere.
00:18:13All right, you ready to get this poured?
00:18:15Yeah.
00:18:15The mixture is nice and luscious.
00:18:18With this dessert, it's all about setting it.
00:18:21I am so frustrated.
00:18:23These creme caramels should have been baking already.
00:18:27We want a really nice, tight aluminum foil situation.
00:18:31It's just taking time of our actual main course,
00:18:35and that can mean that we won't have enough time
00:18:37to make the pasta.
00:18:39I hope it doesn't cost us the grand final.
00:18:42I hope so too.
00:18:43We 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 learned in the competition.
00:19:01There's a few ways of cooking lobster,
00:19:04and I think the ladies are using three of them today.
00:19:07Doing good, lol.
00:19:09I think they're trying to prove to us with the sous vide
00:19:11that they can cook,
00:19:12but is 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
00:19:19in the way of what they really want to do,
00:19:21and they want to sous vide it for 40 minutes,
00:19:24and we've only got 47 minutes left on the clock.
00:19:26So they're leaving it pretty tight on this one.
00:19:29Lol, we're at the crunch time now.
00:19:32I need to get these in.
00:19:33Even if we have them in for half an hour, Lil,
00:19:35and just pan-fry them.
00:19:36Yep.
00:19:37Far out.
00:19:38Lol and Lil still haven't got the lobsters in the sous vide yet.
00:19:41Bro, what's going on?
00:19:42We need to get these in now.
00:19:44I reckon there's flaws in the game plan.
00:19:46If Lol and Lil don't plate up anything,
00:19:48it is a complete disaster.
00:19:50That is a total fail.
00:19:52Pack your bag, girls.
00:19:53Yeah.
00:19:53Pack your bags.
00:19:54Usually sous vide, it's a low and slow process.
00:19:57You need the time behind you,
00:19:59and I don't know if they'll have enough time tonight.
00:20:01Putting one batch in.
00:20:02Good job.
00:20:04You got a timer on for it?
00:20:05I'll get it on.
00:20:07Well, they've been in elimination before,
00:20:10and they've pulled the rabbit out of the hut,
00:20:11so hopefully today's...
00:20:12They'll put a tail out of the bag.
00:20:15Well, I've just put the other two batches in for 30 minutes.
00:20:20Leaves us enough time to pan-fry them all and plate.
00:20:22Yep.
00:20:22Bailey, can you start the porcini mushrooms for our sauce for the main?
00:20:30We want a really nice, creamy truffle sauce with the porcini in there.
00:20:36All right, Maria, they're soaking now.
00:20:39Hello, hello.
00:20:40Hello.
00:20:40So, main course, we've got...
00:20:44A truffle tagliatelle.
00:20:45Yep.
00:20:46We're going to serve it with a nice truffle sauce with mushrooms.
00:20:50Is that it?
00:20:50Yes.
00:20:51No gel, no foams.
00:20:52No gel.
00:20:54That sounds delicious.
00:20:56You've decided to go from complicated into a very simple dish today,
00:21:00which I really appreciate,
00:21:02but which means the pasta needs to be perfect,
00:21:05the sauce needs to be perfect,
00:21:07and I want it well-seasoned.
00:21:09Done.
00:21:09Absolutely.
00:21:10Done.
00:21:10Thank you, Mene.
00:21:12This is the first time we're doing something so simple.
00:21:15We've always done complex, and if it goes wrong,
00:21:18we can hide behind that.
00:21:19Here, we're so vulnerable.
00:21:21If we make any mistakes, that's the end of the road.
00:21:24All right.
00:21:24I'm ready to start the sauce.
00:21:26The next 30 minutes are crucial.
00:21:31There's so much to do right now.
00:21:33We've got to make lobster infused, hollandaise.
00:21:36The heads are in the pot.
00:21:37That's where the flavour's going to come from.
00:21:39We've got the sous-vide machines going.
00:21:40Oh, my God.
00:21:42It's getting real.
00:21:43Trying 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.
00:21:50Here, give some time.
00:21:52Thanks, Colin.
00:21:53Thanks.
00:21:55We are definitely out of our comfort zone with this menu.
00:21:57It is very ambitious.
00:21:59Get in.
00:21:59Goodbye.
00:22:00We have so much to do in the time frame.
00:22:04So we're getting all the beautiful tails and some of the heads
00:22:06into a pot with some shallots.
00:22:08It's something we don't do all the time,
00:22:10and this is like do or die.
00:22:12So much on the line.
00:22:14We've got to get moving.
00:22:15Time's taking over.
00:22:17So if we don't smash it, it could be a huge failure.
00:22:21We're just hoping that pushing ourselves out of our comfort zone pays off.
00:22:25Very 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.
00:22:35They're going to have to hurry up.
00:22:3640 minutes left on the clock to make a sauce now.
00:22:39Good luck.
00:22:40Freaking out.
00:22:5030 minutes left.
00:22:51This is not a grand final.
00:22:53Let's go.
00:22:55You're fast.
00:22:57As long as we go through the grand final,
00:22:59I'm happy to lose a finger today.
00:23:02Go big or go home.
00:23:03That's exactly what we're doing.
00:23:04It's our time to shine.
00:23:06This is the second semifinal.
00:23:08Rhea Bailey against Lola Lill.
00:23:11The lobsters won't take long.
00:23:12How long do they have though?
00:23:13Because you need to get them on the pan.
00:23:14Like 12 more minutes.
00:23:16Lola Lill is serving sous vide lobster
00:23:18with lobster hollandaise
00:23:20and pickled fennel salad.
00:23:23Good job, Lill.
00:23:24You got the fennel and cabbage.
00:23:25How's that pickle mixture going?
00:23:27Good.
00:23:27It's almost ready.
00:23:28This salad really goes well with the lobster.
00:23:31That lobster needs to be cooked perfect
00:23:33and the garnish needs to pack a punch.
00:23:35Bailey, I'm going to add some wine
00:23:37in there, just a dash.
00:23:40So, Maria and Bailey are making
00:23:41truffle and porcini tagliatelle
00:23:44with wild mushroom sauce.
00:23:46The perfect sauce will have
00:23:47a beautiful, luscious feeling.
00:23:50We want it heavy enough
00:23:51so it can coat our pasta.
00:23:53It's a very different
00:23:55Maria and Bailey in the kitchen.
00:23:56They're used to doing about
00:23:57six, seven elements.
00:23:58So, let's hope they concentrated
00:24:00on three and do them well.
00:24:02Bailey, I feel like we're definitely
00:24:04showing technique.
00:24:05Not only we're making fresh pasta,
00:24:07we're elevating it
00:24:08with truffle.
00:24:10The tagliatelle
00:24:11needs to be perfect.
00:24:13I'm just going to go
00:24:14with some truffle.
00:24:15So, they're going to roll it,
00:24:16truffle,
00:24:17roll it,
00:24:18roll it,
00:24:19and it becomes part of the sheet.
00:24:20Yeah, so it becomes like marble
00:24:21between the pasta
00:24:23and the truffle,
00:24:24which is delicious.
00:24:26Can you turn it up
00:24:27a little bit, Bailey?
00:24:29That's so creative, man.
00:24:30That's what semi-finals are about.
00:24:31Yeah, that is so impressive.
00:24:35They are big threats now.
00:24:37Like, we didn't have that
00:24:38sort of perspective
00:24:39at the start,
00:24:40but these guys are heavy
00:24:41contenders right now.
00:24:42Wow, that looks amazing.
00:24:44To think that potentially
00:24:46we can be up against
00:24:47Justin and Will
00:24:48in the grand final,
00:24:50it's going to be a good feeling.
00:24:52We're so close.
00:24:53We can't lose now.
00:24:55That's right.
00:24:56All right, this is the last
00:24:57pasta sheet that I'm doing.
00:24:58After that,
00:24:59we start cooking.
00:25:00Come on, let's go, let's go.
00:25:03Are you happy
00:25:04with every element?
00:25:05Woo!
00:25:06Let's go, girls.
00:25:08I'm getting these lobsters
00:25:10out of the bag.
00:25:11Perfect.
00:25:12Because we've only had them
00:25:13in sous vide for 30 minutes,
00:25:14we need to finish them
00:25:15off in the pan.
00:25:16I'm just looking for
00:25:18a colour on the outside.
00:25:20They look pretty much
00:25:21almost done.
00:25:22We want to be a cut
00:25:22above the other team.
00:25:23We want to show that
00:25:24we can do this much
00:25:25in this time frame,
00:25:26and it still is amazing.
00:25:28Ten minutes, come on!
00:25:30Let's get it!
00:25:30Woo!
00:25:33They literally have no time.
00:25:35I don't know
00:25:35if they're going to make it in time.
00:25:36Yeah, I actually don't know
00:25:37if Lola and Lill will have
00:25:38lobster on a plate today.
00:25:39The clock's ticking, man.
00:25:40You haven't got much time.
00:25:43Take one tester off.
00:25:48A bit longer, I think.
00:25:50It is very easy
00:25:51to undercook
00:25:51and overcook a lobster tail.
00:25:53You don't have much grace
00:25:54between it being perfect
00:25:55and then going over,
00:25:56so you've got to keep
00:25:56an eye on it.
00:25:57This is insane.
00:25:58Turn that heat up
00:26:00or else you're not
00:26:00getting them cooked.
00:26:03All right, let's start
00:26:04cooking the pasta.
00:26:05It's very doable
00:26:05because it only takes
00:26:06two minutes.
00:26:08I'm getting everything
00:26:08prepared for Maria.
00:26:10I'm getting parmesan.
00:26:11I'm getting truffle ready
00:26:13to make sure
00:26:13that we can have
00:26:14a quick transition
00:26:15from pot to plate.
00:26:17Let's go!
00:26:17I've nearly got these ready.
00:26:21Maria and Bailey's dynamic
00:26:22is actually surprising.
00:26:24They're actually working
00:26:25well as a team.
00:26:26And stop it now.
00:26:28Like, I sort of
00:26:29don't want that now.
00:26:30A little bit concerning.
00:26:31Yeah, like,
00:26:31if they make it through,
00:26:32jeez, we might be getting
00:26:33a run for our money here.
00:26:34The pasta will continue cooking,
00:26:36so I don't want
00:26:37to go all the way.
00:26:38I love this dish so much,
00:26:40but being so simple,
00:26:42it can leave us vulnerable
00:26:43if Lot and Lil
00:26:45cook the perfect lobster.
00:26:47We might be in trouble here.
00:26:50Hold on, now.
00:26:51We've got six minutes.
00:26:52Let's go.
00:26:54Right, Lil,
00:26:54I'm getting these out.
00:26:56I need to do the hollandaise.
00:26:57Yep.
00:26:58We don't have time to wait.
00:26:59We literally have six minutes.
00:27:01The butter needs to be hot,
00:27:03so we just sip it
00:27:04and then straight from the pan,
00:27:05we're going to put it
00:27:06into the egg.
00:27:09Loll's making
00:27:10the hollandaise sauce now.
00:27:11If that splits,
00:27:12I've got to redo it again.
00:27:13I'm going to start from scratch.
00:27:15That's not enough time
00:27:16to nurture and put some
00:27:17lump in the sauce.
00:27:18I mean,
00:27:18they are going to be
00:27:19going through that sauce
00:27:20so fast.
00:27:21Yeah.
00:27:22Don't know if it's
00:27:23going to taste that great.
00:27:24Just move, move, move.
00:27:26It's going to be tight.
00:27:27Again,
00:27:28we never leave ourselves
00:27:29much time.
00:27:30Any time.
00:27:31The lobster should come out.
00:27:34I don't want to overcook them.
00:27:36I'm just hoping
00:27:37that the lobster's cooked perfectly.
00:27:39Everything's going to be great,
00:27:40Lil.
00:27:40It's fine.
00:27:41We're going to cut it really close,
00:27:42but that's our style.
00:27:43That's what we always have done.
00:27:45Plating plan is pickles.
00:27:47Then we've got hollandaise,
00:27:49the lobster.
00:27:51I'm plating.
00:27:51It looks like you're doing
00:27:53a nice swirl in a ladle.
00:27:54Come on, James.
00:27:55Three minutes left.
00:27:56Let's go.
00:27:59Really happy with the holidays.
00:28:01I'm just going to add
00:28:02a bit more lime juice.
00:28:03Oh, my God.
00:28:03This is so stressful.
00:28:05We have so many elements
00:28:07we need to get on there.
00:28:07We had a goal
00:28:09to do a beautiful pickled salad
00:28:10with radishes that stood up
00:28:12and a mermaid beans,
00:28:13some tarragon flowers.
00:28:15When you have the time,
00:28:17it is a work of art.
00:28:19We do not have the time.
00:28:21One minute.
00:28:22One minute.
00:28:23Go, James!
00:28:25She just went on top.
00:28:26Maria?
00:28:27100%.
00:28:28Bailey's going to put
00:28:29some white mushrooms around
00:28:30for the bite,
00:28:31and then we're going to
00:28:33shave some more truffle.
00:28:35Where's the shave?
00:28:36I'm going to...
00:28:36This is really stressful.
00:28:39I'm just trying to do my best
00:28:40to remain calm
00:28:41so that one of us is calm
00:28:42and one of us is freaking out
00:28:44and hopefully this combination
00:28:46together will get everything
00:28:47on the plate with enough time.
00:28:49All the way.
00:28:50This is the NPR semifinal.
00:28:53You've got 30 seconds left
00:28:55on your mentors.
00:28:56Come on.
00:28:57Get the flowers on, little girl.
00:28:58Quick, quick, quick.
00:28:59Yeah, get tarragon leaves.
00:29:03There's no time.
00:29:04Yes, there is.
00:29:05Get it on.
00:29:0510, 9, 8, 7, 6, 5, 4,
00:29:123, 2, 1, that's it.
00:29:16Thumbs up.
00:29:17Move away from your bench.
00:29:21Nice work, girls.
00:29:23That's really on.
00:29:25Hey, it still looks pretty for rough.
00:29:28A little bit ugly,
00:29:29but tastes amazing.
00:29:30I'm so proud of both of ours.
00:29:32That was hard.
00:29:33That was hard.
00:29:36That's beautiful.
00:29:37It has a lot of flavor
00:29:39and we kept it simple
00:29:40and that's what the judges
00:29:41have been screaming at us for.
00:29:43I definitely think we've done enough
00:29:44to beat Lowenlil.
00:29:45How do you think we went?
00:29:46I think, like,
00:29:47we're ready for the grand final.
00:29:49You're right.
00:29:49Yeah.
00:29:51Thank you, team,
00:29:52for all your efforts.
00:29:53Please join us at the table.
00:29:54You two just in a will
00:29:55and we'll taste all your food.
00:29:57I'm proud.
00:29:58We came here to be
00:29:59in the grand final.
00:30:00We need to make it there.
00:30:02We have taken every comment
00:30:03on board from the judges
00:30:04and we've elevated our main.
00:30:06So I just have full faith
00:30:07if it's going to pay off tonight.
00:30:09It would definitely hurt
00:30:11if Lowenlil took our spot
00:30:13to the grand final
00:30:14because we are just so close
00:30:17and I feel like we do have everything
00:30:19we need to win this competition.
00:30:23Coming up,
00:30:25the knives are out.
00:30:27Like, undercooked
00:30:28and quite raw in the middle.
00:30:31More.
00:30:32I don't know about that.
00:30:33As both teams fight.
00:30:35The pasta was slightly overcooked.
00:30:36Um, girl,
00:30:37what are you talking about?
00:30:38For their spot
00:30:39in the MKR grand final.
00:30:54Tense.
00:30:55What a hard-fought main course.
00:30:59It's clear your balls
00:31:00wanted to give us something
00:31:01that you're proud of.
00:31:03We're stoked to be tasting
00:31:04the food tonight.
00:31:05It definitely will be an indicator
00:31:06of what we're up against.
00:31:07I'm in the grand final.
00:31:09I'll be taking notes
00:31:09but ultimately
00:31:11it's up to the judges
00:31:12to decide the better dish.
00:31:14Let's try
00:31:16Marianne Belly's
00:31:18truffle
00:31:19and porcini tagliatelle
00:31:21with wild mushroom sauce.
00:31:28Our main course
00:31:29is simple
00:31:30but looks beautiful
00:31:32and tastes amazing.
00:31:34It would be great
00:31:35for Justin and Will
00:31:36to really feel intimidated by us.
00:31:39Bon appetit.
00:31:40Try the pressure.
00:31:56It's not really loud with me.
00:31:59That was unreal.
00:32:25I thought that the truffle was going to be really overpowering,
00:32:27but I think the balance of the cream and the mushrooms was really good.
00:32:32Truffle pasta is such a beautiful, classic dish.
00:32:36I mean, this is something that I would jump on at a restaurant.
00:32:40I would like a little bit more seasoning on the mushrooms.
00:32:43Yeah, just a touch of salt, but overall, semi-final dish.
00:32:48It was the best feeling hearing that Justin and Will loved alpasta dish.
00:32:54I feel like they're quite tough to impress, and that means we could be threatening to them, and I'm so excited.
00:33:02I think a little bit more salt would have been really nice,
00:33:04and maybe the mushrooms a little bit finer chopped through it.
00:33:07I liked how creamy it was. I liked that the truffle wasn't too overpowering.
00:33:11The only thing is, I think the pasta was slightly overcooked.
00:33:16Lo and Lil are being a little bit childish with their critiques.
00:33:20I feel like this is borderline disrespectful.
00:33:24You could tell it wasn't even genuine.
00:33:26They were just trying to find things to throw out there that it could be bad.
00:33:31So let's try Lo and Lil's.
00:33:35Sous-vite lobster with lobster hollandaise and pickled fennel salad.
00:33:39We are showing that Lil and I are here and here to stay.
00:33:49Our main dish is definitely elevated,
00:33:51so our willingness to take on the judges' critiques and feedbacks
00:33:55and adapt that into our new food is why we are going to win today.
00:34:00Bon appétit!
00:34:01So, the sauce and rice.
00:34:18This is not both labors.
00:34:20Lo and Lil are really trying to impress the judges
00:34:23by picking an expensive protein rather than flavor,
00:34:27and that could really send them home.
00:34:30It's undercooked mine.
00:34:33Mine's a lot.
00:34:40Is that a pickled fin?
00:34:42No, it's a good combo.
00:34:51Awesome effort, like using the sous vide,
00:34:53the two-hour cook was quite impressive.
00:34:57My lobster was just really inconsistent.
00:35:01The hollandaise sauce, it's got plenty of salt in there,
00:35:03you can taste the salt,
00:35:04which does give seasoning to the lobster.
00:35:07And then with the pickled salad,
00:35:09there was nice, good flavours in there,
00:35:10all three together.
00:35:12There's a banger dish if the lobster was done well.
00:35:16I had one of the bigger pieces of lobster,
00:35:19and I think that is, like, undercooked
00:35:22and 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
00:35:33to 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?
00:35:39I feel that we've done enough and we definitely have very good flavours
00:35:46and nothing really went wrong for us,
00:35:48so I think we do have a stronger dish.
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.
00:36:07So I'm just praying that the judges are going to love it,
00:36:11and 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, the lobster tail is a little inconsistent,
00:36:30but with the Hollander, it goes well together.
00:36:33Very tasty bread of food.
00:36:36Marion Bailey's pasta.
00:36:38We did ask for simple, but it also showed amazing technique.
00:36:43The addition of the truffle inside out of the pasta was great.
00:36:46The sauce was brilliant.
00:36:48I thought it was executed very well.
00:36:51The showcase truffle and the pasta is full of flavour.
00:36:53I'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?
00:37:09We are fighting to the death, for the death.
00:37:13Come on.
00:37:14Just clean.
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 him on.
00:37:24And serve up a winning dessert.
00:37:27I know this dessert can be a 10 out of 10.
00:37:29Maria and Bailey are going down.
00:37:40Let's go, teams.
00:37:41Back to 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.
00:37:47But right now, we have Marianne Bailey ahead.
00:37:52The judges announced that we are ahead, and I feel great.
00:37:58Am I surprised?
00:37:59Me not surprised.
00:38:00Yeah.
00:38:00But it's all to play first deal.
00:38:03I know this dessert can be a 10 out of 10.
00:38:05I have full confidence in it, so 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 16 minutes for your dessert, and your time starts now.
00:38:18Let's go.
00:38:18We are a step closer to the grand final.
00:38:22That's right.
00:38:22We can do it, Bailey.
00:38:23We can do it.
00:38:26We're going to check our creme caramel.
00:38:31Yeah, I think it's good.
00:38:33It's green.
00:38:34It's green.
00:38:34Look.
00:38:35For our semi-final dessert cook, we are making a duck egg creme caramel with a vanilla twill.
00:38:41Remove them from the water so they can start 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, and 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.
00:39:02It's almost like a thin biscuit.
00:39:03Let'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.
00:39:13They've got some cardboard, and they've been cutting out some shapes.
00:39:16They've pulled out the flour.
00:39:17This could be a paper mache.
00:39:20And 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 that we have everything that it takes to go through to the grand final.
00:39:33Once we're half an hour through, we can take out our caramel and give it a try.
00:39:38Mm-hmm.
00:39:39So I'm starting the vanilla creme.
00:39:42While we've got to do half, I'm just separating the egg yolks.
00:39:45For dessert tonight, we are making our berry panna cotta and vanilla creme tart.
00:39:50We need to get out the perfect dessert if 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 in the same amount of time and produce a beautiful dessert.
00:40:06This dessert is so delicious.
00:40:08It's nice and light, but you get berry, vanilla, and the beautiful short crust pastry.
00:40:12We have done a lot of prep for dessert in main course, but there is still quite a bit to do.
00:40:17I'm going to get this on.
00:40:20I'm going to move the panna cottas to the freezer just to make sure they set perfectly.
00:40:25My biggest concern for dessert is the panna cottas and getting them set in time.
00:40:29Otherwise, it's not making it to the table.
00:40:32These are looking really good, Lil.
00:40:33I'm just putting them in the freezer just to make sure they definitely harden up.
00:40:37We could have done just a panna cotta or just a tart, but we thought, you know what?
00:40:41We've seen that already in the competition, and 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.
00:40:51After this, our friendship is ten times stronger.
00:40:53Good.
00:40:54That looks perfect, Lil.
00:40:55Remind me to stab it with four.
00:40:56Yes.
00:40:58We want this heart vase to be pretty thin, but 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, but we really want to be able to get to that grand final to show our families.
00:41:11And 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.
00:41:21A lot of them 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.
00:41:31Mmm, perfect.
00:41:33So smooth, so silky.
00:41:35And then on the other side, you've got Marie and Bailey.
00:41:38They'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.
00:42:00Oh, that's nice and thick.
00:42:01This twill will go...
00:42:03Next.
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.
00:42:06We really need to be careful because we're going to spread that so thin that it could
00:42:11potentially burn in the oven.
00:42:13So we really need to watch that closely.
00:42:16We 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
00:42:35final.
00:42:36Bailey, this needs to turn really nice and crispy.
00:42:39Yep.
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.
00:42:44Yes.
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 and I feel like if anyone's meant to
00:43:11be there, it's us.
00:43:13I wonder what they're even doing for dessert.
00:43:15I don't even know.
00:43:17I 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 dark creme caramel with a vanilla twill.
00:43:26Ooh.
00:43:27Very 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?
00:43:35How about you guys?
00:43:36We're doing a berry panna cotta and vanilla creme tart.
00:43:40Oh.
00:43:40Yeah.
00:43:41Feels like they've created two desserts in one.
00:43:45We will be definitely sending a postcard to Lot and Lil from the grand final.
00:43:50All right.
00:43:51All right.
00:43:51Second tart shells are going in, Lil.
00:43:5420 minutes left.
00:43:56Are you on track?
00:43:57Yeah, it's here.
00:43:58Bring that here so we can both taste our beautiful creme caramel.
00:44:02So they've cooked them in the bowl so what you do with the creme caramel is go around with a knife, turn it out and you've got that caramel cascade over the sides.
00:44:11We're looking for a nice release.
00:44:12We want the creme caramel to be nicely and sweet and firm but really nice and silky.
00:44:20Get a move on.
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.
00:44:30F***.
00:44:31Oh God.
00:44:32Oh no.
00:44:33Oh no.
00:44:34F*** off.
00:44:35Oh Marie, why isn't it coming out?
00:44:40F***.
00:44:41This could be a disaster.
00:44:44It could cost you your position in the grand final.
00:44:47F***.
00:44:5015 minutes.
00:44:51Keep pushing her.
00:44:52Come on.
00:44:53This semi-final is hectic.
00:44:54This is the second semi-final.
00:44:55We are fighting to the death or the death.
00:44:56Both of these teams today are pushing her to get to the grand final with Justin and Will.
00:45:11What a battle deserves.
00:45:13There 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.
00:45:19You're on.
00:45:20I'm alright.
00:45:21Maria and Bailey are cooking a duck egg creme caramel with a vignette grill.
00:45:30Oh Marie, why isn't it coming out?
00:45:32S***.
00:45:33This is not what I was expecting.
00:45:36Bailey.
00:45:37Okay.
00:45:38Okay.
00:45:39Okay.
00:45:40Okay.
00:45:41It's out.
00:45:42Oh my God.
00:45:43Finally.
00:45:44It looks good.
00:45:45We need to have an easy release.
00:45:46Okay.
00:45:47Got it.
00:45:48We definitely don't have time for all these creme caramels to get stuck.
00:45:51In the fridge.
00:45:52We can have them arrested there.
00:45:53That could be a disaster.
00:45:54Oh darling.
00:45:55Laurel and Lil are doing berry panna cotta and vanilla cream tart.
00:46:02These second tarts are almost done.
00:46:04They decided to do something new, which is basically putting two desserts together.
00:46:08Right.
00:46:09I'm going to check the panna cotas.
00:46:10And today will be the ideal day for it to pay off for them.
00:46:13Alright.
00:46:14I think these are good, Lil.
00:46:15I'm going to put them in the fridge.
00:46:16Ten minutes to go!
00:46:17Woo!
00:46:18Laurel and Lil have so much work on their hands.
00:46:23They have got to bake the tarts.
00:46:25Let the tarts cool.
00:46:26Fill the creme into the tarts.
00:46:28That is a lot of work, bro.
00:46:30They don't like making it easy for themselves, man.
00:46:33So 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.
00:46:42Laurel and Lil have had a turn for one of their desserts.
00:46:47Yeah.
00:46:48Laurel and Bailey never really...
00:46:49Never hit the heights because they overcomplicated the desserts.
00:46:52And if they had a pair at the back, maybe they would have got a turn.
00:46:55How are we going, Bailey?
00:46:56We need to more faster.
00:47:01We can start plating, Lil.
00:47:02Get those berry compotes in the sauce jars.
00:47:05Tarts are in the oven.
00:47:06We still got to fill the tarts with vanilla creme.
00:47:08Still got to put the panna cotas on.
00:47:10Still got to decorate.
00:47:11I'm starting to get the berry compote into the sauce jars.
00:47:15I don't even know if we're going to be able to do it,
00:47:17but I'm trying to keep my hopes up.
00:47:20The bases look amazing.
00:47:25I'm going to start plating.
00:47:26I'm moving up the Chantilly cream,
00:47:28and 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.
00:47:41We need to flip our creme caramels.
00:47:44I need them to all flip easy.
00:47:46We don't have time to waste, so I hope this is an easy process for us.
00:47:50I can see you moving.
00:47:55Just flip.
00:47:56They're getting stuck again.
00:47:58This is so frustrating.
00:47:59We don't have a lot of time.
00:48:01This is my worst fear.
00:48:03We really, really want to be in the grand final.
00:48:06Look at me, have a big breath.
00:48:08I need to get them out of these ramekins now.
00:48:13And go.
00:48:15These look so good.
00:48:17Justin.
00:48:18Oh, the creme caramels.
00:48:19Amazing.
00:48:21Wow.
00:48:22Look, Maria's done a fantastic job with those.
00:48:24Bailey, I'm so happy.
00:48:25I can't believe it.
00:48:26So good.
00:48:28Lawland, now we've got six minutes.
00:48:30Let's go.
00:48:32We're 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 top to the top.
00:48:40We have so many elements we need to get on there.
00:48:42I think this is as fast as we can go.
00:48:44It's two desserts in one, double the workload.
00:48:47Definitely picking our best kind of cottas, Lil.
00:48:49We never give up, and we just push our hardest,
00:48:51and we are going to get this done.
00:48:53I thought it was two separate desserts,
00:48:55but it's one dessert.
00:48:57I think it might go together.
00:48:59I agree.
00:49:00Get the strawberries on, Lil.
00:49:02Get them on.
00:49:03I think we put, like, the twill here.
00:49:06On the plate, we have the creme caramel,
00:49:08we have the vanilla twill,
00:49:09and we have the chantilly cream.
00:49:12Simple, simple, simple.
00:49:13We can't hide.
00:49:14We're just going to bring the flavour
00:49:16that could send us to the grand final.
00:49:22Ladies, I'd hurry up with that garnish.
00:49:24You've only got three minutes,
00:49:25and you've got one tart finished.
00:49:27I'm going to have finished, and this is hectic.
00:49:29Hurry up, get into second gear.
00:49:32Maybe start putting one raspberry next to the creme
00:49:35and a bit of chopped pistachio.
00:49:37Be careful, they're very fragile.
00:49:39What?
00:49:40Be careful, f***ing eggs.
00:49:43Lola, Lil, you're running out of time.
00:49:46Two minutes left.
00:49:47Quick hands, let's go.
00:49:48Two minutes.
00:49:50Come on, ladies, come on.
00:49:52Shaking, I can't even put them on properly.
00:49:54I know.
00:49:55Once I picked the berries up, they weren't going anywhere.
00:49:58It didn't work.
00:49:59It's like my muscles stopped working.
00:50:01Which berry do I grab?
00:50:02Like, I don't even know.
00:50:03I think my muscles are broken.
00:50:05I'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.
00:50:15Holy.
00:50:17All the cooks, all those nights away,
00:50:21all comes down to this.
00:50:23Get the sours on.
00:50:25Ten.
00:50:26Nine.
00:50:27Eight.
00:50:28Seven.
00:50:29Six.
00:50:30Five.
00:50:31Four.
00:50:32Three.
00:50:33Two.
00:50:34One.
00:50:35And six.
00:50:36Woo!
00:50:37You're right.
00:50:40Just, we knew it was going to be a push.
00:50:42We knew it was going to be hard and we did it.
00:50:43I am super proud of us.
00:50:44We have come so far as cooks.
00:50:45This dessert can absolutely take us to the grand final.
00:50:47We got every element on there.
00:50:48It will taste amazing.
00:50:49I think that the judges are going to love it.
00:50:50We finished off with a dessert that we're proud of.
00:50:51Yep.
00:50:52I just hope it's enough.
00:50:53I can't believe it.
00:50:54Look, we're still complicated inside, but it's not on the plate anymore.
00:50:59Not on the plate.
00:51:00I mean, look at this beauty.
00:51:01This is restaurant quality.
00:51:03I love this dish so much.
00:51:04Like this is our last chance to prove to the judges that we're going to love the plate.
00:51:07We have everything that it takes to go through to the grand final.
00:51:20Yes!
00:51:21Yes!
00:51:22James, you've done all you can do.
00:51:23Come join us at the table and we'll taste your desserts.
00:51:28I'm praying to the gods.
00:51:30I don't want it to be my last cook.
00:51:32I don't want it to be my last cook.
00:51:34I don't want it to be my last cook.
00:51:35I don't want it to be my last cook.
00:51:38I need to get through to the grand final.
00:51:40Like, it needs to all be worth it.
00:51:49Teams, 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?
00:52:01Colleen and I will decide who will be the second team into the grand final.
00:52:08I 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.
00:52:23First, let's try Lola Nils Berry Panna Cotta and Vanilla Creme Tart.
00:52:35I am so pleased with the results of our dessert.
00:52:39I think it's elevated and every element just compliments each other so well,
00:52:43and it is just delicious.
00:52:47This is the best dessert we could have produced today,
00:52:50so I hope that it does get us over the line.
00:52:51Bon appétit.
00:52:53What a good time.
00:53:19It just looked beautiful, and that's exactly how it tasted too.
00:53:27Amazing.
00:53:28I thought I was going to get two separate desserts, and then they combined,
00:53:31and I was like, okay, we've got a science experiment over there.
00:53:35This is definitely not what I expected it to taste like.
00:53:38It's a wow.
00:53:39Yeah.
00:53:39With the smoothness of the panna cotta, creaminess of the vanilla creme,
00:53:44and the crunchiness of the tart, that's a banger.
00:53:48I would have personally done a smaller panna cotta on top,
00:53:52because it can be quite creamy, but I think really good flavours.
00:53:56Obviously, you put a lot of love into this one.
00:53:58That's very clear, because it tastes quite nice.
00:54:02Quite nice.
00:54:04Quite nice are really nice.
00:54:05No, quite nice.
00:54:07That 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,
00:54:23because I think that all the effort we did put into the dessert course is paying off,
00:54:27so 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.
00:54:40I really think we have pulled off.
00:54:43Simple but elegant.
00:54:45That looks amazing.
00:54:46Bon appétit.
00:54:47Looks a little bit curdled, but I don't know if that's what they're supposed to look like.
00:55:12Great use of the duck eggs, something we haven't really seen before.
00:55:19Makes me a little bit nervous.
00:55:21Simple could be Bailey and Mary's actual soup about.
00:55:25We're seeing them nail simplicity tonight.
00:55:27I did like it, but I did enjoy ours more.
00:55:32I found it a bit eggy in flavour.
00:55:36I 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?
00:55:43It's definitely not eggy.
00:55:45Mine is a little bit curdled.
00:55:46I don't know what that is, but it's okay.
00:55:49Can you believe it?
00:55:51No.
00:55:53I think the aftertaste I get was a little bit bitter, and then this didn't have much flavour.
00:55:58It's just a nice little textural crunch.
00:56:00I'm getting very irritated with Law and Lil's comments.
00:56:05They should say positive feedback.
00:56:07They shouldn't be taking us down.
00:56:10Do you think you're deserves enough to catapult you in?
00:56:12I hope it's enough.
00:56:14I want nothing more than to get through 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.
00:56:24I just hope that Lil and I get through.
00:56:25I think it's a very worthy dessert for the semifinal, and for me, both Law and Lil and
00:56:35Bailey and I have done a very good job.
00:56:38So who's going through, though?
00:56:39Bailey and I.
00:56:41I feel we've done a better job than Law and Lil.
00:56:43We'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.
00:56:55Who will be the second team into the grand final?
00:57:00Colin and I will take a little time to consider our thoughts.
00:57:04We'll see you back here shortly.
00:57:06See you.
00:57:07Seeing both teams work so hard today has shown that they're solid contenders for the grand final.
00:57:14Like, they are going to be some stiff competition.
00:57:16Yeah.
00:57:17Absolutely.
00:57:21Coming up.
00:57:22With a grand final spot on the line, will Law and Lil's two-in-one dessert give them the edge?
00:57:38I'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.
00:57:59So to make it to grand final would just be like 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.
00:58:24Brian, Bailey, Law 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.
00:58:37And it's been a bloody hard decision.
00:58:41Well, now it's time to reveal our thoughts.
00:58:43Lauren and Lil, for mail, you serve us sous vide lobster with lobster hollandaise and pickled funnel salad.
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.
00:59:04But I thought the hollandaise pair well with that lobster.
00:59:08The hollandaise, it was a little bit salty, but you know what?
00:59:12It worked.
00:59:12And 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.
00:59:20I 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.
00:59:30And if theirs doesn't scratch up, then we have a very good chance of going to the grand final.
00:59:34I think it was good.
00:59:35I think it was good.
00:59:36I think it was good.
00:59:37And then, Bailey, your main was truffle and porcini tagliatelle with wild mushroom sauce.
00:59:45The quality of the pasta was amazing.
00:59:48The flavor of the pasta alone was amazing.
00:59:50That sauce, beautiful.
00:59:52The flavor of the dried mushrooms seeped in there.
00:59:56There was definitely truffle in there.
00:59:58And I think some of your main courses have had 50,000 things going on.
01:00:02And this one had four.
01:00:03And 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.
01:00:12Maria, good job.
01:00:13You're getting a good job of the pasta.
01:00:15Don't jump ahead.
01:00:17But yes, I think we're good.
01:00:20Now for dessert.
01:00:22Lal and Lil, for dessert you gave us berry panna cotta and vanilla creme tart.
01:00:28I've never seen it and I probably will never see it again, but it kind of worked.
01:00:33That pastry was a 10 out of 10 just alone.
01:00:38We all sat at the table.
01:00:40All I could hear was crack, crack, crack, crack of the pastry.
01:00:43And that is the sign of a very good pastry.
01:00:47Crème pâtisserie, teak, berry panna cotta.
01:00:51Jiggle, jiggle, jiggle.
01:00:52Not 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!
01:01:02He loved it!
01:01:03I was really hoping Manu would love it.
01:01:0510 out of 10 just the pastry alone.
01:01:06I'll take it.
01:01:10Hearing Lohan Lil's positive critique from the judges,
01:01:13this is the most stress that I've felt this whole competition.
01:01:16Like, they definitely could beat us here.
01:01:19Maria and Bailey, for dessert we are duck, egg, crème caramel with vanilla trill.
01:01:26Crème caramel, it's a childhood memory for me.
01:01:30Flavour was delicious.
01:01:31It 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.
01:01:51Wow.
01:01:52Great job.
01:01:53We beat it.
01:01:54That's like the best feedback we've ever had.
01:01:57So, this is our decision.
01:02:02There's no doubt that this one is close.
01:02:05This is it.
01:02:06After careful consideration, the winner on the second team into the Mike Eaton Rules Grand Final is…
01:02:24Marianne Bailey.
01:02:25Thank you guys.
01:02:26Oh my God.
01:02:27We did it.
01:02:28I can't believe it.
01:02:29Pinch, pinch, pinch, pinch.
01:02:30Thank you guys.
01:02:31Oh my God.
01:02:32Thank you guys.
01:02:33Oh my God.
01:02:34Oh my God.
01:02:35We did it.
01:02:36I can't believe it.
01:02:37Pinch, pinch, pinch, pinch.
01:02:38Oh my God.
01:02:39To make it this far.
01:02:40Wow.
01:02:41Congratulations, Marianne Bailey.
01:02:43And now you face the boys'
01:02:47I can't believe it pinch pinch pinch pinch oh my god to make it this far wow
01:02:56congratulations Maria and Bailey and now you face the boys well done guys yeah
01:03:03congratulations Maria and Bailey have finally found their groove and where
01:03:07they place with simplicity and complexity this is scary because if they
01:03:12take this into the grand final we could be in big trouble I'm so sorry to say
01:03:19that you have been eliminated from my kitchen rules I'm very very proud of what
01:03:24we've achieved and we've learned so much along the way from a chicken pot pie in
01:03:30Logan to a semi-final of my kitchen rules when a lot of teams said you would never
01:03:40make it mm-hmm who left actually quite a long time ago and I hope they will look
01:03:45back and think that they're idiots that should be very proud of themselves hold
01:03:53your head up all ideals Lola and Lil I know we're gonna see great things from you
01:03:59boss it's time to leave the kitchen over and good luck my heart is ripping into
01:04:07pieces I love you little I think that we couldn't have gone on this journey
01:04:14without each other I'm just proud of us for holding our own never failing never
01:04:18giving up never giving in
01:04:23we tried our best that's all we can do that's all the judges asked from us she
01:04:28always knows how to make it positive we did it we got so far
01:04:35bye
01:04:36see you girls
01:04:37Justin and Will
01:04:43Maria and Bailey
01:04:47you are the 2025 MKR grand finalist congratulations
01:04:57nice guys well done guys congratulations it's the final challenge is the toughest of them all
01:05:05we'll see you back in this kitchen and good luck to both of you
01:05:11next time welcome to the MKR grand final
01:05:19two of the most evenly matched teams ever this has to be the best cook of our lives we're feeling confident
01:05:27we'll do whatever it takes to win deliver the closest battle one hundred
01:05:32lights in total holy moly in MKR history
01:05:38go baby
01:05:39is it close for you?
01:05:40oh my god
01:05:41the gold come here for me
01:05:43come here for me
01:05:44come here for my god
01:05:45you can do it Maria!
01:05:47we are never gonna give up
01:05:49let's go Maria!
01:05:50don't drop it don't drop it
01:05:54there's no time to remake it
01:05:57what can we do?
01:05:58this has never happened to Justin and Will
01:06:01I just broke down
01:06:05we did so well man
01:06:07we did so well eh
01:06:09yeah
01:06:11this is the closest grand final I can ever remember
01:06:17let's hear it for the 2025
01:06:21not teachable
01:06:23jenders
01:06:24thank you
01:06:25thank you
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