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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
00:00:01Previously...
00:00:02Ooh, welcome to Feastable.
00:00:04Welcome Feastable!
00:00:05Happy couple Danielle and Marco weren't feeling the love in the kitchen.
00:00:10Life, it's burning.
00:00:11I'm scrambling at the moment.
00:00:13Or at the table.
00:00:15That was just not enough.
00:00:17And they were left heartbroken with 62 points.
00:00:21Danielle and Marco, it means you're on the bottom.
00:00:24Meanwhile, there was no love lost between Maria and Mark.
00:00:29Our score always match what we say on the table.
00:00:32Don't lie.
00:00:34I'm going.
00:00:37You really want to let Mark run you out of this competition?
00:00:40Really?
00:00:43Tonight, a storm is brewing in Adelaide.
00:00:47It's so windy!
00:00:49As Maria and Bailey hatch a plan...
00:00:52We have a little surprise.
00:00:54...to silence Mark once and for all.
00:00:57You know when Mark goes on a little bit of a tangent sometimes?
00:01:00Push the button and hopefully it'll work.
00:01:02No!
00:01:05When Mark decides he won't take no for an answer...
00:01:08Do you reckon I should go check out how they're cooking the meats?
00:01:11Is it a good idea Mark should go up there?
00:01:14No!
00:01:15But do we want to see it?
00:01:16Yes!
00:01:18He'll cause chaos in the kitchen.
00:01:20How are we going guys?
00:01:21Hi Mark!
00:01:22Hi Mark!
00:01:23What is Mark doing here?
00:01:26And everything else going good?
00:01:27We're pretty good, but you're distracting us a little bit.
00:01:31Really appreciate you.
00:01:32Goodbye!
00:01:33See you!
00:01:34Guys, is that the smoke alarm?
00:01:36Oh my God!
00:01:37What the hell?
00:01:38Mark did this, Maria!
00:01:40We're back in South Australia for our next ultimate instant restaurant in Adelaide,
00:01:56where boss friends Maria and Bailey are bracing for a potential storm.
00:02:01Maria!
00:02:02Maria!
00:02:03Medusa number three!
00:02:04This 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
00:02:19can to make sure we prove them all wrong.
00:02:21Mark isn't getting any olive ranches 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.
00:02:39Absolutely.
00:02:40No!
00:02:41Oh, what'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.
00:02:49No!
00:02:50This 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.
00:03:01I think not having Maria and Bailey at the table tonight will just be a nice night, less
00:03:06drama and some mediocre food.
00:03:08No, no, no, no, no, no, no.
00:03:10Wow!
00:03:11How effective is that?
00:03:12Very.
00:03:13That's the most kind of thing.
00:03:14A service is not in North K uppers.
00:03:16We'll miss you for great цен and beauty.
00:03:17It's just a little biasing.
00:03:18Now!
00:03:19One!
00:03:20All!
00:03:21Inter 어떻게 can vary!
00:03:22With their ultimate instant restaurant now set up, Maria and Bailey have just under
00:03:24four hours 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, that'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.
00:03:51The way they score, the way they critique, so they better bring it.
00:03:55The 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.
00:04:06We are in the top five.
00:04:08One team is going to be eliminated at the end of this round and to get into the semifinals would be incredible.
00:04:12So tonight we're going to do that by delivering an amazing Mediterranean inspired menu.
00:04:18Yasu!
00:04:20We'd love some octopus.
00:04:23Octopus?
00:04:23Yeah, that's good.
00:04:24Oh, yum.
00:04:24For the entree one, we're making octopus with fava and spicy salsa verde.
00:04:30What I like about this entree, we have a traditional Greek recipe, but we're also adding a little bit of spaziness 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.
00:04:44Obviously, it's not our first octopus.
00:04:46Mark and Tan, they had a great dish.
00:04:49And I'm sure Mark will tell Maria how to do it.
00:04:52What 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 ouzo gel.
00:05:09I'm hoping the new king 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.
00:05:40So shall we get some eggs?
00:05:41Yes, let's get some eggies.
00:05:43Cool.
00:05:43Should 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 peppercorn coulis.
00:05:53That sounds interesting to me.
00:05:54I love the Earl Grey ganache.
00:05:57But saying that, it's this mixture of flavors, and I hope they haven't shot themselves in the food.
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,
00:06:13caramelized pistachios, 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, caramelized 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 their six dishes
00:06:43before the guest teams arrive.
00:06:45I'm so weird, isn't it?
00:06:48Okay.
00:06:48Apron's on?
00:06:49Apron's on.
00:06:50Are you ready?
00:06:50How are you looking?
00:06:51Good.
00:06:51Good, you?
00:06:52All right, ready?
00:06:53Let's do it.
00:06:54Given that this is our third time cooking in a house, I have more confidence because we feel more comfortable.
00:06:59We've done this before.
00:07:00But 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.
00:07:22Velouté really is like a thickened milk base sauce.
00:07:25The 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.
00:07:33That's going to be hard.
00:07:35Maria, where did you get this idea of the potato scales?
00:07:38So this is Ultimate Instant Restaurant.
00:07:40Like, we can't just serve something that you commonly see.
00:07:43And with the feedback that Marco and Daniel had from the judges,
00:07:47if you don't elevate your dishes now, you're not going to make it to the semifinals.
00:07:52We're definitely banking on Maria and Bailey to be the ones that are going to fail
00:07:57and get 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,
00:08:10for our lovely steak that 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.
00:08:53Oh my God, look how nice and glossy this meringue is.
00:08:57Unbelievable.
00:08:58For our pavlova, everything needs to be perfect.
00:09:02You don't want it to crack.
00:09:03You don't want it to collapse.
00:09:05How many pavlovas are you making?
00:09:07Eight.
00:09:07Does that give us enough if anything goes wrong?
00:09:10No, but I'm just positive that everyone's going to order the pistachio cookie because
00:09:14I'm the cookie queen, remember?
00:09:16Considering we have leveled up in our critiques and our scoring, I think that the other teams
00:09:22are 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?
00:09:42So Medusa's going to help us out tonight.
00:09:45Although she is supposed to ward off evil spirits, so I hope that Mark just doesn't come.
00:09:49We are currently second on the leaderboard, which feels good because we definitely haven't
00:10:03had that feeling before, which 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
00:10:12an opportunity for us to make it to the semifinals.
00:10:14I think with the score of 62, I feel like we've still got a chance.
00:10:19Tonight, it's history in the making.
00:10:21The Battle of Adelaide.
00:10:22Mark and Tan, Maria and Bailey.
00:10:24It's like an unstoppable force meets a movable object.
00:10:32Oh my god, they're here!
00:10:34Oh my god!
00:10:35Can you believe it?
00:10:36Do we both look like we've been doing things, right?
00:10:38Yeah, let me just...
00:10:40Maybe we can dust some more flour.
00:10:42It's okay, let's go.
00:10:43Let's go.
00:10:44Hi!
00:10:47Come in!
00:10:48Hi!
00:10:49Welcome!
00:10:50When we walk in, Maria tried to shake my hand, so 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!
00:11:03Look how beautiful this looks!
00:11:05Medusa!
00:11:06Is it?
00:11:06It's third time, right?
00:11:07Third time.
00:11:07Wow.
00:11:08Medusa is dark, majestic, full of...
00:11:12What's the word?
00:11:12Ambiance.
00:11:13Ambiance.
00:11:13Yeah.
00:11:13Olive branches, which people might need a few of tonight.
00:11:17Always olive branches there to extend at any point, if they need.
00:11:21Hi, everyone.
00:11:25Welcome to Medusa again.
00:11:27Tonight, we are all of our big flavours.
00:11:30We're going to 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
00:11:42from the judges and hopefully surprise you all tonight.
00:11:44And lastly, we have a little surprise for you.
00:11:48We 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
00:12:01get there?
00:12:02Push the button and hope that'll help.
00:12:04Anyway, we've got to go.
00:12:06See you guys.
00:12:08What 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 going
00:12:35to out-cook them.
00:12:38Does 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!
00:13:05Okay, you ready, mate?
00:13:06Yeah, yeah.
00:13:07I love it.
00:13:09They're here.
00:13:10Okay.
00:13:11I love it.
00:13:13They're here.
00:13:14Okay.
00:13:15Hello.
00:13:16How are you, darling?
00:13:17Hi.
00:13:18Good to take you, guys.
00:13:19Thank you very much for inviting us.
00:13:22You're really nice.
00:13:23Welcome back.
00:13:24Alright, let's do it.
00:13:25Let's do it.
00:13:28Let's do it.
00:13:31Let's do it.
00:13:32Let's do it.
00:13:36Good evening, bonsoir.
00:13:42How are we all?
00:13:43Good.
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.
00:13:55For the second entree, we have feta gnocchi with prawns, bisque, pepper cream and ouzo gel.
00:14:04We've cooked octopus before, so we're interested to see how Rhi and Bailey are going to cook this up.
00:14:08It 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 valetée.
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.
00:14:38If 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.
00:14:44And for dessert, your first option is a pavlova with earl grey ganache and raspberry and pink peppercorn coolie.
00:14:51And for our second dessert option, we have a warm pistachio cookie with pistachio praline, caramelised pistachios and vanilla bean ice cream.
00:15:00Finally, 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.
00:15:10Shall we take your orders?
00:15:12For entry, I'll have the feta gnocchi, please. The barramondi, please. The pavlova, please.
00:15:17Amazing.
00:15:18I shall have the octopus, the scotch fillet and the cookie.
00:15:22Danielle and Marco.
00:15:24For main, we'll get the scotch fillet.
00:15:26And then we'll have to get the cookie for dessert.
00:15:29The thing that we're most threatened by, by far, is Maria's cookie. Maria has a cookie business.
00:15:35And 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.
00:15:42Can we please get the scotch fillet for main, please? And then for dessert, we'll have your warm pistachio cookie.
00:15:49Can we please get the octopus and the cookie?
00:15:53So we'll grab the octopus. And which dessert do you want to do? Pavlova?
00:15:57Yeah, we'll do the pavlova.
00:15:59Ooh, unexpected.
00:16:01I'm surprised that Mark didn't order your cookie.
00:16:04Just so that he could critique it so hard and make you feel bad.
00:16:08Obviously, he thought that it's going to be great.
00:16:11So he's obviously not going to order the cookie.
00:16:14Well, we better get started.
00:16:17That's right. It's not going to cook itself.
00:16:19That's right. Good luck.
00:16:20Good luck, guys.
00:16:21Yeah.
00:16:22Well, the worst case scenario tonight would probably be Marie and Bailey outdoing Justin and Will.
00:16:34But I can guarantee they won't get the highest score.
00:16:38Game 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.
00:16:49We are in a vulnerable position.
00:16:51Maria and Bailey are out to silence the critics.
00:16:55Oh, my God.
00:16:56They're beautiful.
00:16:57Come on, look.
00:16:58We want to prove that we can end up on the top of the leaderboard.
00:17:01But will arch rival Mark?
00:17:03Here we go, guys.
00:17:04What is Mark doing here?
00:17:07See their semi-final dream.
00:17:10You're distracting us a little bit.
00:17:11I just want him gone.
00:17:13Go up in smoke.
00:17:15Mark did this, Maria.
00:17:17This is too much.
00:17:18This is too much.
00:17:19Oh, my God.
00:17:26In 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.
00:17:40Now 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.
00:18:03We don't add any salt to this.
00:18:05Yes, I mean feta.
00:18:06The feta adds a lot of salt to it.
00:18:08But that's kind of like the charm of the feta gnocchi, isn't it?
00:18:11This recipe is definitely not traditional.
00:18:13I'm using feta instead of using potato.
00:18:16We're trying to do something outside of the box and really create a Greek sort of gnocchi.
00:18:22So just remember two fingers a little bit Bailey and then dent.
00:18:27The texture of the feta gnocchi is definitely different to a traditional gnocchi.
00:18:32It's a little bit more clumpy on the inside.
00:18:34And then once you fry them on the pan, you get a crunch and then you get some chewiness in the middle.
00:18:40All right, Marie, I'm going straight in and cooking these now, okay?
00:18:42Oh my God!
00:18:43Beautiful colours!
00:18:44They're beautiful!
00:18:45This is exactly what we were going for.
00:18:47What I like about this entree is that it takes me back to a great summer.
00:18:53Okay, I'm just going to cook the prawns in just a little bit of butter, Bailey.
00:18:57I'm just looking for a beautiful like bababoo.
00:19:00The most important thing to get right is the cook of the prawn.
00:19:03It's so easy to overcook them and it happens so quickly.
00:19:06So we better be careful with that.
00:19:08Because we have so many more people who are ready to nitpick.
00:19:12Bailey, you are doing a fantastic job. Keep it up, bro!
00:19:20Marco and Danielle, do you think that you guys will be at the bottom after Maria and Bailey's or no?
00:19:25I hope not. I think with Maria and Bailey, I feel like instant restaurants are 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 can really bring the whole score down.
00:19:38So I think that we're going to finish the night on top of them and straight into the semi-finals, but we'll see.
00:19:43The previous instant restaurant round, Maria and Bailey got a score of 62, which is our current score now.
00:19:49So I feel like if there's ever a chance in this competition for someone to be below us, it's going to be Maria and Bailey tonight.
00:19:56Lowell and Lil, you're the only team that ordered the feta gnocchi with prawns, bisque, pepper cream and ouzo gel.
00:20:03Yeah.
00:20:04Are you looking forward to it?
00:20:05I am looking forward to it. I think if they nail it, it can be delicious.
00:20:07I've never had a feta gnocchi. I love the taste of feta, so that should be delicious.
00:20:11So what will be a good feta gnocchi for you? What texture?
00:20:15I want it light, fluffy, easy to digest, full of flavour.
00:20:18And yeah, I think the pepper cream will really add some flavour in there as well.
00:20:21We have seen gnocchi in the competition already. The biggest thing is that it's not done right.
00:20:25It turns to mash. It's not the right texture. It's not fluffy and light. It could be dense.
00:20:30They have a lot of pressure on their shoulders tonight.
00:20:32All right, octopus.
00:20:36Cool.
00:20:38For entree one, we're serving octopus with fava and spicy salsa verde.
00:20:42The biggest challenge for our octopus is to get the char.
00:20:45We've been critiqued heavily on that in the past and we really want to make sure we don't make the same mistake again.
00:20:50Yay, girl.
00:20:51Bailey, definitely the second back for us wife.
00:20:52Yes.
00:20:53We get some char. The fire alarm is ready to start. It's going to get smoky.
00:21:04The char is really just the flavour.
00:21:06The thing that worries us the most about our octopus entree is that there's only three components 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 Tan.
00:21:18Mm-hmm.
00:21:19They got two nines for that, so hopefully we can get two tines.
00:21:22Oh, that's beautiful.
00:21:23Mark and Tan.
00:21:27What do you think the risks are with this octopus?
00:21:30If it's too chewy, obviously no one's going to like it.
00:21:33And 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.
00:21:41So your entree got a nine. Do you think this octopus can get a nine?
00:21:45I don't know if they can, but they can try.
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.
00:21:58So we're going to continue with that. Integrity for us is the biggest thing.
00:22:03I think Marie and Bailey got caught with their hand in the cookie jar for strategic scoring.
00:22:08And I think if that's how they want to win, that's a loser mentality.
00:22:12Daniel and Marco, what's your side 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,
00:22:20so I think this will be a really good dish if they get it right.
00:22:23All right, Justin.
00:22:24I think it's a really good entree.
00:22:25I think the whole menu reads really well,
00:22:27but I'm excited about this entree in particular.
00:22:29Can this menu beat your score?
00:22:30Like, if they get everything right tonight, they work well.
00:22:33No!
00:22:38I 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. We're plating now.
00:22:49Now we need to put the love that all these dishes deserve.
00:22:53We are in a vulnerable position because we've talked about game
00:22:57and we need to blow everyone away.
00:22:59We have a target on our back
00:23:01and they're going to be going through each element
00:23:04and making sure that it's cooked right.
00:23:08I'm super stoked with this.
00:23:10I think we're bringing flavour, we're keeping it simple.
00:23:13This is definitely simple in my eyes.
00:23:15I'm not sure about everybody else.
00:23:17We 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.
00:23:24Mark, Colin, Manu, let's go!
00:23:28Okay, let's go!
00:23:41André served!
00:23:43We're happy with how they look.
00:23:55But we're worried about the char of the of the booths
00:23:58and how it will be compared to Mark and Tans.
00:24:01And our gnocchi?
00:24:03It's not traditional at all.
00:24:07Wow! It looks gorgeous. It's nice and simple.
00:24:11If they've nailed these three elements,
00:24:13we're definitely going to be in trouble.
00:24:21All the nerves just come flooding in.
00:24:23I think the other teens definitely are going to come after us.
00:24:30It's so nerve-wracking.
00:24:41At Maria and Bailey's Ultimate Instant Restaurant,
00:24:46their entrees have just landed.
00:24:48Fettinocchi.
00:24:50And octopus with fava and spicy salsa verde.
00:24:55I'm definitely feeling the pressure tonight
00:24:58because we confess to strategy scoring,
00:25:01so we have a target on our back.
00:25:03Thank you. We'll call you back and tell you what we think.
00:25:11Bon appetit.
00:25:12Bon appetit.
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.
00:25:26It's just wrong.
00:25:27It's like a flat little pancake.
00:25:29The octopus, very tough, my piece.
00:25:37Very tough.
00:25:40Against what we cooked,
00:25:41I don't think it's anywhere close.
00:25:43All right.
00:25:53Danny Marco, what do you think of this octopus and fava?
00:25:56It was really good.
00:25:57Usually I don't really like beans
00:25:59and that fava puree was delicious,
00:26:01packed full of flavour.
00:26:02Yeah, they're off to a really good start.
00:26:04If Maria and Bailey continue like this tonight...
00:26:08Book some flights back to Perth ASAP.
00:26:10Uh, yeah, crap.
00:26:12Damn it.
00:26:13This dish was absolutely delicious.
00:26:15It was unreal.
00:26:16I think the only thing that I would change was the ratios.
00:26:19A little bit less fava and a bit more salsa.
00:26:21I would have loved to have dipped that,
00:26:23the octopus straight in that salsa.
00:26:26Ten.
00:26:27The octopus.
00:26:28Thoughts?
00:26:29Not as good as ours.
00:26:31The salsa part, I couldn't taste as much,
00:26:34but it just felt like chilli babbled over it, maybe.
00:26:37The biggest letdown, though, is the octopus.
00:26:40I could barely cut it, even when I ate it.
00:26:42It was very chewy.
00:26:43And though, as I can say this,
00:26:45obviously we cooked ours and 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.
00:26:56Lol and Lil, how was your gnocchi?
00:27:00I like the flavour of the feta in the gnocchi.
00:27:03The gnocchi is so flat though, like it doesn't have any body in it.
00:27:06It doesn't have the wiggle, wiggle.
00:27:08It doesn't have the wiggle, wiggle.
00:27:09It's not that soft.
00:27:10Yeah, it's a bit dense.
00:27:11I think the prawn is overcooked a bit.
00:27:14It's quite chewy.
00:27:15There's just so many flavours fighting each other
00:27:18and I don't know if it works.
00:27:20We've got Daniel and Marco or Maria and Bailey.
00:27:25I 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.
00:27:36Maria and Bailey, for entree I had the octopus and fava
00:27:40with spicy salsa verde.
00:27:43The octopus for me cooked beautifully.
00:27:46Maybe a little bit more char on there.
00:27:48The puree was beautiful, it was creamy,
00:27:51but you need a lot less because all you can taste is that puree.
00:27:54And 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,
00:28:03but it was a good start to the meal.
00:28:06I'm really positive after getting our critiques
00:28:09for 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
00:28:18with prawns, bisque, pepper cream and ooza gel.
00:28:24The prawns, well seasoned, well coloured,
00:28:27slightly overcooked.
00:28:28And the gnocchi, I was very disappointed.
00:28:33I love the addition of the feta,
00:28:35that saltiness really shone through.
00:28:38But the gnocchi themselves, I think were a little bit dense,
00:28:41too heavy for my liking.
00:28:43I am a little bit sad about Manu's feedback.
00:28:47We were not trying to do like a traditional gnocchi.
00:28:50We were trying to do something outside of the box.
00:28:53It's tough.
00:28:55But it is very early on.
00:28:57Looking at the main course, it seems to be a lot simpler.
00:29:00And just concentrate on the fish, concentrate on the beef,
00:29:03concentrate on the potato and on the sauce.
00:29:06Alright?
00:29:08Thank you guys.
00:29:09Good job guys, well 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,
00:29:22I think we're feeling pretty positive still.
00:29:25We had some good feedback,
00:29:26so I think that we still could be in the running
00:29:28to be at the top of the leaderboard.
00:29:30Luckily for our mains,
00:29:32it's relatively simple in comparison.
00:29:34Yes, absolutely, Bailey.
00:29:36So first I'm going to get the steaks out.
00:29:38Out.
00:29:39You focus on the steaks, right?
00:29:40I'm going to organise the steaks.
00:29:41And they're quite big, so...
00:29:43They're huge.
00:29:44They're huge.
00:29:45Oh my God, yes.
00:29:47For our second main,
00:29:48we're cooking a scotch fillet with red wine jus
00:29:50and potato terrine.
00:29:52In a perfect world,
00:29:54we would have a beautiful medium rare steak
00:29:57that has glistening little bits of salt on there.
00:30:00Beautiful.
00:30:01Excellent.
00:30:02Oh my God, these are so huge.
00:30:04They are so beautiful.
00:30:05We have never cooked this many steaks before
00:30:08and having to cook perfectly medium rare steaks,
00:30:11this is quite challenging.
00:30:13Good.
00:30:14Yeah.
00:30:15And everyone will be super critical
00:30:16if any of the steaks are even slightly under or over cooked.
00:30:19That's good.
00:30:20We know the teams are gunning for us.
00:30:22So, guys, obviously we've got our mains coming up next
00:30:29and it's scotch fillet.
00:30:30Obviously, you know, myself and Tan really like meats.
00:30:33Marie and Bailey didn't ask how we want the meat cooked.
00:30:37Oh, true.
00:30:38Yeah.
00:30:39Bear, do you reckon I should go check out how they're cooking the meats?
00:30:43Well, no, because I think...
00:30:45I'll start calling white lady funerals now.
00:30:47Make sure if you do go out there, Maria,
00:30:51it doesn't have anything in her hand.
00:30:54Is it a good idea Mark should go up there?
00:30:56No!
00:30:57But do we want to see it?
00:30:58Yes!
00:31:01My last words to Mark right now would be
00:31:03duck to the left then to the right.
00:31:05I think that's how Maria normally likes to do it,
00:31:07with her pans.
00:31:08If you got a rare, would you be upset?
00:31:10Yes.
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?
00:31:17And welcome.
00:31:18Medium for me, please.
00:31:19Medium rare for her.
00:31:20Of course.
00:31:21Maureen Bailey had a bit of a poke at me this after night
00:31:23with the no bottom, so maybe someone poked back.
00:31:26All I can say is good luck.
00:31:28Hey, Mark, see you at Adelaide Cemetery, mate.
00:31:32We'll deliver some flowers.
00:31:38It's alright.
00:31:39This is baking paper.
00:31:41It did work, baby.
00:31:42Here you go, guys.
00:31:44Hi, Mark.
00:31:45How are you?
00:31:46What is Mark doing here?
00:31:48I actually came up to help.
00:31:50Oh, really?
00:31:51Yes.
00:31:52Their audacity.
00:31:53Everyone said, for all the stakes, can they be medium?
00:31:57Rare?
00:31:58Mm-hmm.
00:31:59And then one did ask for it, though, to be about medium.
00:32:02Well done.
00:32:03Honestly.
00:32:04Who was that?
00:32:05Lowell.
00:32:06I knew it.
00:32:07He is claiming he's here to help, and I think the truth is he's here to distract us.
00:32:12Lowell was like, if she gets one that's, like, rare, she's going low-score you guys straight away.
00:32:17Cool.
00:32:18This is me extending the olive branch.
00:32:20I brought one up.
00:32:21Mark is a huge distraction.
00:32:22Cool.
00:32:23Thanks.
00:32:24We don't have any time to waste.
00:32:25I want to get him out of the kitchen as fast as possible.
00:32:28Bye, Mark.
00:32:29Are you doing those on this one?
00:32:30Bye.
00:32:31Yes.
00:32:32Bye.
00:32:33Thank you so much.
00:32:34And I'm so sick to death of hearing his voice, looking at his face.
00:32:37Appreciate it.
00:32:38Goodbye.
00:32:39See you.
00:32:40Have a nice time.
00:32:41I just want him gone, out of the kitchen, out of the competition.
00:32:46That came from the heart.
00:32:48I'm going to rage.
00:32:50Mark makes me want to rage because he's completely trying to throw us off.
00:32:55Did you do both sides?
00:32:58No, I didn't do the bottom.
00:33:00I don't want to be second guessing how we cook the steaks.
00:33:03I'm just going to give you some garlic.
00:33:04I don't need it yet.
00:33:05Relax.
00:33:06As if enough hasn't gone wrong tonight, now we have the smoke alarm going.
00:33:16What can happen next?
00:33:17What is Medusa doing?
00:33:19He did this.
00:33:20Mark did this.
00:33:21Maria.
00:33:22Just relax.
00:33:23Relax.
00:33:24Because the stress is stressing.
00:33:25Guys, is that the smoke alarm?
00:33:26Sounds like it.
00:33:27That's so bad.
00:33:28Oh my gosh.
00:33:29Do you think Mark started the fire or do you think they've burned something themselves?
00:33:33We're going to throw him in the oven.
00:33:35Just let him know.
00:33:38Do not put the steaks now.
00:33:41Take it off.
00:33:42This is too much.
00:33:43Shhh.
00:33:44I don't know what I'm doing now.
00:33:46Oh my God.
00:33:48What the hell?
00:33:49At Medusa, Maria and Bailey are on fire in the kitchen.
00:34:02But not in a good way.
00:34:04Oh my God.
00:34:05Oh for 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.
00:34:14It leaves me with all the pans.
00:34:17Obviously I can't stop now.
00:34:18The meat is on the pan.
00:34:20I just have to keep going.
00:34:21Should I put some water on that?
00:34:23Let it be.
00:34:24If you put water now.
00:34:25It'll get worse.
00:34:26It will get worse.
00:34:27Just 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.
00:34:37I'm stressing out.
00:34:38Okay.
00:34:39Bailey, I need you to get cooking.
00:34:41I know that you're trying.
00:34:43Bailey, get a spoon and base.
00:34:45Yeah, yeah.
00:34:46Here, Bailey.
00:34:47Here, Bailey.
00:34:48So that is a little bit concerning.
00:34:55It's still going.
00:34:58What did you do?
00:35:03Did he set that smoke alarm off?
00:35:05He set the smoke alarm off?
00:35:07He set the smoke alarm off.
00:35:10Says the culprit.
00:35:13Very convenient.
00:35:14That as soon as Mark went to the kitchen, fire alarm started going off.
00:35:17What's up, Mark?
00:35:18What happened?
00:35:19Yeah, so I just went up there.
00:35:21Bailey.
00:35:22He was like, stop.
00:35:23Get out.
00:35:24We don't want anyone to have a really bad cook.
00:35:27But if Mark's going to go up there and kind of stuff a couple of things up,
00:35:30then we'll just, we'll just let it happen.
00:35:34Chance you decide to go for the fish.
00:35:37What are you imagining?
00:35:38I'm thinking it's just something straight out of Instagram.
00:35:41It's going to be nice and elegant.
00:35:43Nice, big barramundi fillet.
00:35:44I think barramundi is a good choice because it's quite forgiving.
00:35:47If you overcook it slightly, it's still nice and tender.
00:35:50So, love a barramundi cooked well.
00:35:53Potatoes goes up.
00:35:54It's crunchy for some texture.
00:35:55And 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?
00:36:02Because you've only got to cook one fish.
00:36:05Yeah, true.
00:36:06I'm expecting this fish to be a knockout.
00:36:11I think, Bailey, the smoke alarm really threw us off.
00:36:16Yep, I agree.
00:36:17So, no good, darling.
00:36:19After all that wasted time, we need to get the barramundi fried.
00:36:23So, can you get me four beautiful barramundis?
00:36:25Yes, ma'am.
00:36:26The biggest concern for our barramundi is the cook of the fish versus the potato scales.
00:36:31We really need to get the crispy scales and we need to make sure that the fish is still delicate and juicy and not overcooked.
00:36:39Yeah, it's very nice and moist.
00:36:41It's just, like, obviously, it's not as pretty as I wanted.
00:36:44We have just to complete our lemon valetée, which is a beautiful French sauce.
00:36:50Oh, my God.
00:36:51More lemon.
00:36:52It's very lemony.
00:36:53Well, lemon.
00:36:55And then we'll also need to do our vegetables.
00:36:58What is going on out there?
00:37:01Did you guys know that Mark can break dance?
00:37:06What?
00:37:07No.
00:37:08No, hold it.
00:37:09Let's go, let's see.
00:37:10Can you actually break dance?
00:37:11Go do it right now.
00:37:12Come on, I've heard so much about it.
00:37:13Go do it right now.
00:37:14Go do it right now.
00:37:15Go do it right now.
00:37:16Go do it right now.
00:37:17Go do it right now.
00:37:18Go do it right now.
00:37:19Go do it right now.
00:37:20The stage is yours.
00:37:21The stage is all yours, Mark.
00:37:22Take it away.
00:37:23No, so, I really hope I don't hear anything.
00:37:26Just, I hope they've got insurance.
00:37:29Trickie, trickie, trickie, trickie.
00:37:31Oh!
00:37:33Ah, Mark, that wasn't dancing, that was gymnastics.
00:37:37That just pulled a round off.
00:37:40We learned that in year seven.
00:37:43So, back to the steaks.
00:37:46Right, we'll start with Meat Master 2.0.
00:37:49The steaks are very thick steaks, which normally I 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 and 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.
00:38:23Yeah, not too well.
00:38:24Good for me, shit for everyone else.
00:38:26I think we're ready to start plating.
00:38:31The only thing that is left is to cut the steaks to see what we've done.
00:38:35Putting steak on the menu is definitely a risk.
00:38:39We need to prove we can cook the 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 Phil, I feel like they're nice and juicy, Bailey.
00:38:51Except for Lowell's, which I hope we've cooked medium.
00:38:55Okay.
00:38:56It's really stressful.
00:38:57I'm going to cut the steak.
00:39:00Okay.
00:39:01Given that we've had so much going on in the kitchen, we're going to have to take these steaks and cut them open to actually work out if we've cooked them right or not.
00:39:10Alright, Bailey.
00:39:14That's medium.
00:39:15Yeah.
00:39:16We can use that for Lowell.
00:39:18Let's hope that all the rest of our steaks are medium rare.
00:39:22Alright, I'm just going to go with the thicker one.
00:39:25This is so stressful, bro.
00:39:26Yeah.
00:39:27Alright.
00:39:31It is a little bit medium, isn't it?
00:39:35Alright.
00:39:36Maybe on the, yeah.
00:39:37Some of the steaks might be more medium than medium rare.
00:39:40So this one is a bit overcooked.
00:39:42Alright.
00:39:43But after all the drawing in the kitchen, we 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.
00:39:52Yes.
00:39:53And our red wine jus.
00:39:54How's it looking?
00:39:55I think it looks pretty good.
00:39:56I'm just adding a little cornstarch situation to thicken it up.
00:40:01The red wine jus hasn't reduced as much as we would like.
00:40:05However, you're definitely getting the red wine taste to it.
00:40:10And 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 get some more consistency on the potato scales.
00:40:43And I'm worried this might affect the taste and our skull.
00:40:48This one for Colin?
00:40:49Yes.
00:40:50And this one for Manu.
00:40:51Okay.
00:40:52Let's do it.
00:40:53Don't forget the sauce.
00:40:55You're served.
00:40:56You're served.
00:40:57Serving 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.
00:41:21So, Lil.
00:41:23And I heard that you like a steak a little bit on the medium well side, so I try to give you as much.
00:41:33Appreciate it.
00:41:34Thank you so much for all your advice and help.
00:41:38That's all right.
00:41:39I can definitely see, because it is cut open, that it is more just a medium.
00:41:45Yeah, they've overcooked it a bit.
00:41:47I can't just do it.
00:41:48And we'll enjoy.
00:42:17Mark 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.
00:42:31No 10s for them tonight.
00:42:34In 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.
00:42:56Mark really ruined our mood in the kitchen tonight during the mains.
00:43:03And now we're worried that some of the steaks are overcooked.
00:43:06More medium than medium rare.
00:43:08It's so nerve-wracking.
00:43:10We just really want to get into the semi-finals.
00:43:15Thanks, guys.
00:43:16Call you back soon.
00:43:19Bon appetit.
00:43:26I 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.
00:44:10Justin, you went for the barramundi with potato scales.
00:44:23What do you think?
00:44:25I thought it was okay.
00:44:27It was definitely a step down from their entree.
00:44:30My fish was probably overcooked a little bit,
00:44:32but 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.
00:44:43Lol, so Mark went up, got your order,
00:44:46got your steak cooked for you.
00:44:48He did.
00:44:49In the meantime, caused 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,
00:45:05which 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 could 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,
00:45:17I would have liked it to be reduced a little bit more.
00:45:20It was a little bit too on the whiny side.
00:45:22After 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.
00:45:41Daniela, 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.
00:45:48My area and Bailey for main course,
00:45:51I've chose the barramundi with potato scales,
00:45:54Mediterranean vegetables,
00:45:55and a lemon velouté.
00:45:57The fish was nicely cooked.
00:46:00The potato scales, not so much.
00:46:04Some were crispy on one side and not so cooked on the other.
00:46:07A velouté was very lemony, which goes very well with fish,
00:46:19so it worked very well.
00:46:20It did add a little bit of freshness and acid to the dish.
00:46:24It was a good dish, but it could have been done a lot better.
00:46:29I think the menu was a little bit harsh with his critique.
00:46:33I think that the fact that the potato scales were not, like, consistent, like, I mean, we tried our best.
00:46:42I had the scotch fillet with red wine jus and potato terrine.
00:46:48It was a meat and two veg, it was a posh meat and two veg.
00:46:52The beef was a bit more medium.
00:46:55It was okay, like, I'll eat a medium, I'm fine with that.
00:46:59The red wine jus, we were sort of getting there, we're getting there.
00:47:02The wine needed to come down a lot more because we can taste the alcohol still in the wine.
00:47:08So that sort of took away from the dish a bit.
00:47:10Maria and Bailey haven't performed as well in their main course, so I definitely think we've got to thank Mark for that.
00:47:15I think he went up there to definitely ruffle Bailey and Maria's feathers and Mark has succeeded in his plan.
00:47:21Got to send him some flowers or something.
00:47:24I feel like Mark really came up here to destroy us.
00:47:29Do you think that he put some sort of magic curse on us?
00:47:33I don't know, but I can't think anymore.
00:47:35I can't think straight, so we still need to bake the cookies.
00:47:38We still need to do few things and I just feel like I just can't think straight.
00:47:43We really need to do everything that we possibly can to bring out amazing desserts.
00:47:49Maria, the split tonight is that we've got three pavlovas to make and seven of the cooked pistachio cookie.
00:47:56Beautiful!
00:47:58For dessert two, we're making a warm pistachio cookie with vanilla bean ice cream.
00:48:03Mmm.
00:48:06Tastes pretty good.
00:48:10Making a cookie for the first time in the competition is definitely a huge pressure for me.
00:48:16Obviously, owning a cookie business, I feel like everyone is expecting a lot.
00:48:21It's definitely risky at this point of the competition, but we are about taking risks, right?
00:48:26Mm-hmm.
00:48:27So much is on the line from me and a cookie.
00:48:32I'm going to place the cookies into the oven.
00:48:35Good job.
00:48:37Everyone has been asking for a cookie.
00:48:39Can you bring me the other one too?
00:48:41So tonight, the other teams will have expectations from us.
00:48:44If we don't deliver, we're going to be on the bottom of the leaderboard behind Danielle and Marco.
00:48:50Hope for the best.
00:48:52Still to come.
00:48:55Oh.
00:48:56Which way will the cookie crumble?
00:48:59This is her bread and butter.
00:49:00It's so brave for Maria to put a cookie on there.
00:49:03Messing up to potentially be going home is 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.
00:49:19Pretty big letdown, to be honest, with this one.
00:49:30At Medusa, Maria is hoping to deliver a dessert that lives up to her cookie queen reputation.
00:49:38It's definitely not relaxing for making cookies right now.
00:49:42It's definitely huge pressure for me.
00:49:44I feel like everyone is expecting a lot since this is something that I do every day.
00:49:52Are they not cooked yet?
00:49:54No.
00:49:55I don't trust your oven at all, I'm sorry.
00:49:58Don't apologise to me.
00:50:00Ap apologise to my oven.
00:50:02Oh.
00:50:04Two more minutes.
00:50:05Okay, can 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 going to be a little bit stressed up there to make sure it's perfect.
00:50:21I'm expecting this to be pretty epic.
00:50:25I mean, this is her bread and butter.
00:50:27I'm surprised we haven't seen a cookie yet in this competition from Maria.
00:50:31I would have put a thousand cookies on the menu by now.
00:50:34So I'm expecting this cookie to be pretty show-stopping.
00:50:37I feel like it's so brave of Maria to put a cookie on there.
00:50:40We 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.
00:50:56For our dessert one, we're making pavlova with old grey canage and pink peppercorn coulee.
00:51:04Pink peppercorns, raspberry and caster sugar.
00:51:07It's just so good.
00:51:08Bailey, I'm thinking to blend the peppercorns.
00:51:13I'm not sure if everyone will have tried our flavours in this pavlova before.
00:51:19It is just such an unusual combination of different flavours that all pack their own little punch.
00:51:25But it's definitely a risk.
00:51:27My heart.
00:51:31We've all spent a lot of time with our partners travelling around, right?
00:51:33Yep.
00:51:34And you would have picked up on something that you didn't know about them before, like an annoying habit or something like that.
00:51:39I didn't know Lil was very messy, but as soon as we get somewhere, it's...
00:51:43It's everywhere.
00:51:44I'm very OCD-like.
00:51:46Things need to be in a spot.
00:51:47So I'm there walking over Lil's socks and her shoes.
00:51:50I'm a spread it all out type of person.
00:51:52Oh, do you have any?
00:51:55For me it's all about his way of eating things.
00:52:00Like he doesn't slice the butter, he just digs in it.
00:52:03You know, like...
00:52:04I put the bread in the butter.
00:52:06I don't know how you guys eat pies, but usually you just bite into it, he just splits it in half.
00:52:14Doesn't it all fall out?
00:52:15No, you rip it.
00:52:16Yeah, it does.
00:52:18Go for it.
00:52:20Danielle, something annoying about me that you've learned?
00:52:22I hate when you put the towel on the floor after one use, like put it back on the rack.
00:52:29I 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.
00:52:46Marc, what did you order?
00:52:48Pavlova.
00:52:49What are you expecting?
00:52:51Nice and fluffy, crispy on the outside.
00:52:53So they've got Earl Grey ganache.
00:52:56And raspberry and pink peppercorn coulee.
00:53:00Do you think it's clever?
00:53:01Do you think it's smart?
00:53:02Do you think it's inventive?
00:53:03Or do you think it 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 because if you've messed something up, you could potentially be going home.
00:53:26Okay, they look a little bit better, I must say.
00:53:34The edges are a little bit better.
00:53:38Good. Patience is a virtue.
00:53:41I mean, they smell good.
00:53:42I'm going to start piping dots of the pistachio praline and Bailey, I need you to follow with the caramel.
00:53:52We are almost done for the ultimate instant restaurant. Can you believe it?
00:53:57I can't.
00:53:59Caramelized pistachios.
00:54:00Are you for real? Stop, man.
00:54:05My God.
00:54:06Quick, react.
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.
00:54:23All right, Bailey, no one's going to know. You're going to cover it with our beautiful caramelized pistachios.
00:54:30Got a bit more here. Perfect.
00:54:34All the good bits.
00:54:35All right, I think this is it.
00:54:37Should we go get our ice creams out?
00:54:39Yeah.
00:54:40We made ice cream earlier and it's beautiful.
00:54:43I think that our ice cream is very creamy, very delightful.
00:54:47I definitely think that we have done enough tonight to stay in the competition.
00:54:54It's been hard with all the extra new challenges that came for us tonight,
00:55:00but we are competitive enough and we can win this thing.
00:55:05I'm going to pick this for Colin.
00:55:06And I'm going to pick this one for Manu.
00:55:08All right, let's do it.
00:55:09Let's go.
00:55:17Dessert is served.
00:55:40I think there's something wrong with us. Why did we order the cookie?
00:55:42Like, obviously it's going to be good. She has a cookie shop.
00:55:46So I thought maybe we made a little bit of a mistake there.
00:55:49Like our tummy kind of made the decision instead of our brains.
00:56:01So much is on the line with this cookie.
00:56:04The stress levels are high. I'm so nervous.
00:56:07I mean, I own a cookie business and it will be really sad for me
00:56:12to hear any negative critique from everyone.
00:56:27In Adelaide, expectations for Maria's cookies
00:56:30and 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
00:56:45and this is the last opportunity we're going to get to prove them all wrong.
00:56:53And we'll call you back for a final critique.
00:56:58Bon appétit.
00:56:59Bon appétit.
00:57:19I think it's a bit salty.
00:57:20Trying the pavlova, the Earl Grey, it's just a weird flavour and it doesn't go with it at all.
00:57:36Pretty big letdown, 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
00:57:43with it rather be coolly.
00:57:45Yeah, it's one of those issues where it kind of looks better than tasted for me.
00:57:48Will.
00:57:49Look, besides the fact that she owns the cookie business, I didn't like it that much.
00:57:54I think it was a bit dense.
00:57:56Like the praline on the cookie, I don't know if that goes together, because it's quite crunchy.
00:58:01Overall, not bad, but not great.
00:58:04A little bit of a letdown, but the flavours were nice.
00:58:06I just think I was expecting a little bit more for 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.
00:58:2062 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,
00:58:52we'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.
00:59:03Maria and Bailey, thank you for having us back at your ultimate instant restaurant, Medusa.
00:59:10The thing is, we're the snakes out at the table tonight.
00:59:14Let's start with you, Justin and Will.
00:59:18I think it started off awesome.
00:59:20The 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 give New Guys a six.
00:59:31I 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.
00:59:56So for this, we're giving you a six.
01:00:00That's a little bit sad.
01:00:02I was expecting maybe an eight, to be honest.
01:00:05Daniel and Marco.
01:00:07For 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, we 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.
01:00:37I still think it was a pretty strong night for you guys.
01:00:40And we're going to score you a seven.
01:00:43Seven, yes.
01:00:46That's really lovely from Daniel and Marco.
01:00:49And considering they're at the bottom of the lidable right now,
01:00:53I mean, they're so cute and lovely.
01:00:56We are not cute and lovely.
01:01:01Back in time 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.
01:01:26It's all on the line for Maria and Bailey at Medusa.
01:01:33As the time has come for Mark and Tan to critique and score their arch rivals.
01:01:39Entrees are really strong, but 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.
01:01:54Dessert, we feel probably let you down slightly.
01:01:57So overall, we're giving you guys seven.
01:02:01Okay.
01:02:02Wow.
01:02:03I'm actually shocked that we got a seven from Mark and Tan.
01:02:08But Mark still cannot be trusted.
01:02:10He is just playing a 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.
01:02:23That 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 semifinals.
01:02:43And now it's our turn to score each dish out of 10.
01:02:47For Entrees, we got a seven from Manu and a six from Colin.
01:02:50So we're hoping to hear one, maybe two less from the judges from Maria and Bailey tonight.
01:02:55For Entrees, I chose the feta gnocchi with prawn bisque, pepper cream and Ouzo gel.
01:03:02The feta, the saltiness of that was gorgeous in there, the explosion of feta flavor.
01:03:08But the gnocchi themselves, I think, were a little bit dense, 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 Entrees 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.
01:03:38For your Entrees tonight, I score you a seven.
01:03:43Damn, okay, so after Entrees, we're one point behind.
01:03:47For main course, I had the barmoney with potato scales, Mediterranean vegetables and lemon velouté.
01:03:55The fish was nicely cooked.
01:03:59The potato scales was not so good.
01:04:02So the scum giving you for your main course is a six.
01:04:08So Maria and Bailey got a six for their main from Manu, and we got a seven.
01:04:11So we're back on track.
01:04:12We're back even.
01:04:13Let's go.
01:04:15For our main course, I had the scotch fillet with red wine, jus and potato terrine.
01:04:20The 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 Colin, so we're currently one point ahead.
01:04:40Let's go. Stop the count.
01:04:42For dessert, I chose the pavlova with Earl Grey ganache and a raspberry and pink peppercorn curry.
01:04:51The meringue for me is fantastic.
01:04:53It's hard on top, chewy in the middle, which is what a pavlova is supposed to offer.
01:04:58That Earl Grey ganache is absolutely delicious.
01:05:01Coolie with raspberry and pink peppercorn is absolutely crazy.
01:05:07But I thought it was delicious too.
01:05:10But I don't think it all goes together.
01:05:16So the score I'm giving you for your dessert is a seven.
01:05:24This is cutting it really close.
01:05:26It's all gonna come down.
01:05:27Tooth the cookie.
01:05:29They need to get a four.
01:05:30Marie and Bailey, for dessert you gave me a warm pistachio cookie with pistachio praline, caramelised 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 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 get because it was just a lot of hard cookie.
01:05:57So for your dessert tonight, I score you a six.
01:06:02Maria and Bailey, that gives you a grand total score of 64.
01:06:11That was close.
01:06:13Oh my God.
01:06:14That was close.
01:06:15Alright, head to the semi-finals.
01:06:16Yeah!
01:06:23Congrats to Maria and Bailey, well deserved.
01:06:25Not the score we were hoping for, but we're starting to run out of chances.
01:06:30Yeah.
01:06:32With a score of 64, Maria and Bailey are third on the leaderboard and have booked their place in the semi-final.
01:06:40Danielle and Marco remain on the bottom, with only Mark and Tan left to cook in this round.
01:06:48Mark and Tan, are you feeling the pressure?
01:06:51Yeah, a little bit man, but 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, coffee glass.
01:07:02Be very upset if we didn't get through the semi-finals and Maria and Bailey did.
01:07:08Yeah, we'd not be happy about that.
01:07:10Thank you guys.
01:07:14Mark and Tan are up next, so hopefully we'll see them on the bottom.
01:07:20Okay, Bailey.
01:07:22Are you cleaning or...?
01:07:24Um, tomorrow.
01:07:25Okay.
01:07:26Let's go.
01:07:30Next time, we're in Adelaide, with confident mates Mark and Tan.
01:07:36Let's get it done.
01:07:38For the final, ultimate instant restaurant.
01:07:41At the end of the night, one team will be eliminated.
01:07:45There's a lot of sharks out there coming for us.
01:07:47If we don't do this, we're 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.
01:08:06We're praying for a miracle at this point.
01:08:08Or do Maria and Bailey have one final trick up their sleeve?
01:08:13Maria and Bailey might have a bit of a sour taste in their mouth.
01:08:16Their taste buds might be a little bit off tonight.
01:08:19This is definitely disappointing.
01:08:21Rough.
01:08:23Hopefully Mark and Tan just disappear like a magic trick.
01:08:26This is just a basic trick.
01:08:27Oh, the moon is perfect for you.
01:08:28With the amount of the magic tricks, you can see that...
01:08:29There you go.
01:08:30There we go.
01:08:31There you go.
01:08:32There you go.
01:08:33There you go.
01:08:34Are you good?
01:08:35There you go.
01:08:36There you go.
01:08:37There you go.
01:08:38Slow.
01:08:39There we go.
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