- 18 minutes ago
Category
📺
TVTranscript
00:00:02What is the dream if you were to win?
00:00:05Open a bakery sometime in the near future.
00:00:07To own a food truck for all the nurses,
00:00:10working very, very late at night.
00:00:13I would love to have a really small restaurant
00:00:16just with quality produce here in Adelaide.
00:00:19To open our own seed-to-table restaurant.
00:00:24If you were to win, what's the food dream?
00:00:27At this point, it's a boob job.
00:00:30Get ready.
00:00:31Are you ready?
00:00:32Because I'm coming to get you.
00:00:35Australia's greatest cooking competition is back
00:00:39and bigger than ever.
00:00:43Travelling all across the country
00:00:47to bring together our most passionate home cooks
00:00:53from all walks of life.
00:00:55We met back in the Philippines when we studied nursing together.
00:00:59I'm an entrepreneur.
00:01:00We're ready.
00:01:01Ish.
00:01:03I work as a food stylist for a living.
00:01:06We're not here to cook a chicken chisel, you know?
00:01:09We're Boganic Besties.
00:01:11Cheese.
00:01:11Boganic means a classy burger.
00:01:15I'm a fifth-generation funeral director.
00:01:17Our food is going to be to die for.
00:01:21All united by a love of incredible food.
00:01:26Yum, yum, yum, yum.
00:01:27We're going to be able to cook.
00:01:28Instantly order three more.
00:01:29Come on!
00:01:31As they give everything they have.
00:01:34You all right?
00:01:35I want my family to be proud of me.
00:01:38To serve up the best dishes we've ever seen.
00:01:44You know, I was eating a plate of love.
00:01:47Yum.
00:01:48I can't do better than that.
00:01:49Absolutely amazing.
00:01:50Ten!
00:01:51Ten!
00:01:53But when worlds collide.
00:01:56I don't know what that stuff is.
00:01:57I don't know all these finessing magical herbs I've never heard of.
00:02:00I see food in colour and I see food in texture.
00:02:04What?
00:02:04Not everyone speaks the same food language as I speak.
00:02:08Culinary class wars erode.
00:02:11You can't plate on something like that and know what you're doing.
00:02:16You're not eating the plate, are you?
00:02:18I can't anymore.
00:02:19She's really just doing my head in, literally.
00:02:22There will be big surprises.
00:02:25What is that?
00:02:27From the kitchen.
00:02:28That actually made my stomach turn.
00:02:31No, thank you.
00:02:33And an even bigger surprise at the table.
00:02:37Just stop for a second.
00:02:38Would you like to explain?
00:02:41It's a big bombshell.
00:02:43I want to crumble and run away and hide, to be honest.
00:02:49In the end.
00:02:50Let's go!
00:02:52Let's do this!
00:02:53Only one team.
00:02:55Stroke is ticking!
00:02:56Oh my God!
00:02:57Go, go, go!
00:02:58Will rise above to become this year's MKR champions.
00:03:04You are the marketable brand-farm attendant!
00:03:11You are the marketable brand-farm attendant!
00:03:27And tucked away in the Gold Coast hinterland, mother and daughter, Kristen and Lucy, are ready to serve up some
00:03:35country hospitality.
00:03:40Can you believe our instant restaurants today?
00:03:42I know.
00:03:42How are you feeling?
00:03:44I feel good.
00:03:45I think we've prepared, but I'm nervous.
00:03:47Should we go up to the Treehouse?
00:03:48Sure.
00:03:49I feel so excited to be hosting the very first instant restaurant of My Kitchen Rules 2026.
00:03:56We're representing the whole of Queensland.
00:03:59Like, I just can't believe it's us.
00:04:00I can't believe we're going to meet everyone.
00:04:02They're going to come to our house soon.
00:04:05I think this competition, I think it's a really amazing opportunity to bond.
00:04:09And I'm so glad that we get to have these memories forever.
00:04:16Come on!
00:04:17Doing this with Mum means everything.
00:04:19Like, I wouldn't do it with anyone else.
00:04:21Come on, girls.
00:04:22Come on.
00:04:22The support role is mutual.
00:04:24Lucy supports me as much as I support her.
00:04:26I like that.
00:04:27That's right.
00:04:28Yeah.
00:04:28I'm going to cry.
00:04:31They're so cute.
00:04:32Yeah.
00:04:33I'm 12 acres.
00:04:34Mum and Dad live in the main house.
00:04:36And myself and my boyfriend live in a tiny house up the driveway.
00:04:40Here they come.
00:04:41Hey, it's okay.
00:04:43When she was about eight, she said, I'm not leaving home.
00:04:45You're just going to build me a house at the farm.
00:04:47Good girl.
00:04:48And it actually came true.
00:04:51I knew that.
00:04:53Thank you so much, guys.
00:04:54Enjoy.
00:04:55I sell croissant-style pastries at markets.
00:04:58Fully self-taught.
00:04:59Perfect.
00:05:00She's built this whole business by herself.
00:05:02I've been baking for a very long time, but it started as cupcakes and cakes for family's
00:05:09birthdays and things like that.
00:05:11Awesome.
00:05:12Thank you so much.
00:05:14I'm incredibly proud of her.
00:05:15Hi.
00:05:17Are you chilling?
00:05:18No.
00:05:19I think winning MKR could change my life, honestly.
00:05:23The dream for me, if we were to win, would really be to open a bakery.
00:05:28I would definitely do anything to help Lucy achieve her dreams.
00:05:34Let's go, girls.
00:05:37Let's go, girls.
00:05:37Kristen and Lucy have five hours before five new teams and a couple of Australia's most
00:05:44respected chefs turn up for three flavor-packed courses.
00:05:50Don't hurt.
00:05:52New season of MKR.
00:05:53Are you pumped, my friend?
00:05:54New flavors.
00:05:55New food.
00:05:56New cities.
00:05:57I'm just wanting good food.
00:05:59Good characters.
00:06:00Let's go.
00:06:03Who's up first?
00:06:05Kristen and Lucy.
00:06:07Ooh.
00:06:08Some bold flavors here.
00:06:10A lot of work in this menu.
00:06:12Let's go.
00:06:13Let's go.
00:06:14Alrighty.
00:06:15Shopping time.
00:06:16We have very strict demarcated roles for shopping.
00:06:20Mangoes.
00:06:20Mangoes.
00:06:21Lucky we're in Queensland.
00:06:22Lucy is the trolley pusher.
00:06:24I am the list holder.
00:06:25What's next?
00:06:26I'm aware.
00:06:27I'm aware that's my role.
00:06:29All right.
00:06:30Carrots.
00:06:31Carrots.
00:06:31This is my personal Woolies store that I go to three times a week.
00:06:35Can you take that part please?
00:06:36Saffron?
00:06:36Yes.
00:06:37So I know where everything is.
00:06:40So I'm hoping we can be a bit more efficient.
00:06:43In.
00:06:43Groceries.
00:06:44Out.
00:06:45Done.
00:06:46Efficiency is mum's middle name.
00:06:50Excellent.
00:06:51Everything.
00:06:52Next.
00:06:52Need to go to the butcher.
00:06:54Morning.
00:06:55Good.
00:06:55How are you?
00:06:56Good, thank you.
00:06:56I want a whole life fillet.
00:06:58I'm going to make this really yummy tartare so it needs to be really nice quality.
00:07:02For entree we're making a beef tartare with quail egg and truffle flatbread.
00:07:06Beef tartare is one of my favourite dishes but it can be a controversial dish because
00:07:11it's raw meat and raw egg and anyone who's a bit delicate might struggle with it.
00:07:16Yeah, that'd be great.
00:07:17I absolutely love a beef tartare.
00:07:21It's chopped raw beef with all this little condiments that's added to it.
00:07:24It's somewhere easy to put together but also very difficult to balance the flavours.
00:07:30Can I please have three dozen quail eggs?
00:07:32Classically you're served with the egg yolk on top so when you mix it together it enriches
00:07:37that beef.
00:07:37It needs to be not too dry but also not too wet.
00:07:41Awesome.
00:07:41Thanks Jade.
00:07:42Then we'll be seafood store and then home.
00:07:45Alright, mussels.
00:07:46For the paella for the main course.
00:07:50They're not as big as your mussels though.
00:07:52Of course not.
00:07:53For mains we're making paella.
00:07:56It's weird.
00:07:58Wow.
00:07:59Paella, classic Spanish, big flat pan, rice.
00:08:03It's bold flavours.
00:08:05We've got a selection of meat, a selection of seafood.
00:08:08If you overcook the chicken or the shellfish, it could be disastrous.
00:08:12Those prawns are enormous.
00:08:14So excited to see them in the paella.
00:08:16Alright mum's shopping done.
00:08:17We need to head home now and set up our instant restaurant.
00:08:20Perfect.
00:08:20We're ready to go.
00:08:23I am fresh as a spring daisy.
00:08:25After shopping?
00:08:26After shopping.
00:08:30As Kristen and Lucy head home, the other five hopeful teams are just beginning their
00:08:37MKR journey.
00:08:39What are you going to say the moment you see Manu?
00:08:42I would be speechless.
00:08:45Wow, we're finally here.
00:08:46I'm really looking forward to it to be honest.
00:08:48I think we're going to have a great time.
00:08:50Eat some great food.
00:08:51And if we can potentially not get bitten by a snake, that would be a big win.
00:08:56One, two, three, go!
00:08:59What are you thinking if I just rock on one of these numbers?
00:09:03I think we like to have a laugh.
00:09:05Ball in.
00:09:05That's what life's all about.
00:09:07Oh!
00:09:08That cash, is that you?
00:09:11I'm Angus.
00:09:12I'm Simon.
00:09:12And we're best mates in Adelaide.
00:09:14We met at a pub.
00:09:15I was a esteemed waiter.
00:09:17And Angus was just a near dishy.
00:09:19I think the title is Underwater Ceramic Technician, thank you.
00:09:25I'm a fifth generation funeral director.
00:09:28When I tell people I'm a funeral director,
00:09:30either they don't want to know you
00:09:32or they really want to know you.
00:09:34They'll ask you every question under the sun
00:09:35or otherwise they'll think you're a creep
00:09:38who's got a sick fascination with the dead.
00:09:47Oh!
00:09:48Fishy.
00:09:48Is that?
00:09:49Fishy eyes.
00:09:50Is it?
00:09:50I would say our food is going to be to die for.
00:09:53Because I'm a funeral director.
00:09:57Alrighty, here we go!
00:09:59I think he might be looking at the next winners.
00:10:01Of my kitchen rules.
00:10:06I'm sweating so bad.
00:10:08If we could pump up the eight stairs,
00:10:09that'd be absolutely fantastic.
00:10:11I'm sweating in places you're not supposed to sweat at this minute.
00:10:14Alright, what have I got myself in for today?
00:10:17The shit show.
00:10:18Yes, absolutely.
00:10:20I look hot in it.
00:10:21Hot in it.
00:10:21Cheers.
00:10:23I'm Alicia.
00:10:24I'm Deanne.
00:10:25And we're Boganic Besties from Adelaide.
00:10:28This is living.
00:10:31I would say Boganic memes are classy bogans.
00:10:34You know, you'd look at us from afar maybe thinking like,
00:10:36oh my god, they're well put together, they're classy.
00:10:38And then we open our mouth.
00:10:40And then it's downhill from there.
00:10:43Arriba!
00:10:44Arriba!
00:10:45Me and Dee have the same personality.
00:10:46It's gonna be a fatigue.
00:10:48We're very loud.
00:10:49We're fun, chaotic.
00:10:50Oh shit, yep.
00:10:51Crazy.
00:10:52Okay, we're having burnt broccoloni up in here.
00:10:54Maybe a little bit bitchy.
00:10:56We'll save this lemon in case someone pisses me off later
00:10:58and I'll just squeeze it straight in their eyeballs.
00:11:00If you want to play with the ball, you get the horns.
00:11:06We're definitely home cooks.
00:11:08Yeah, we're not fancy, but we do no flavour.
00:11:09I like cooking new things.
00:11:12I love that stuff.
00:11:13Love a good recipe or something.
00:11:15A little bit of spice.
00:11:16And then you just add a bit of us on there and boom.
00:11:18I love it when you speak dirty to me.
00:11:21People will either love us or hate us.
00:11:23No, I think they're all gonna love us.
00:11:24We're actually very nice.
00:11:28And cut.
00:11:30They're gonna be looking at us just thinking like,
00:11:32what are these two doing here?
00:11:35It's a race against the clock for Kristen and Lucy.
00:11:38They have just over three hours to style their instant restaurant
00:11:42and prep their dishes before their guests arrive.
00:11:46If you do Soviets, I'll put the cutlery on top of us.
00:11:49This space is really special for us.
00:11:51It's kind of farm sheep.
00:11:53Yes, we'll take that.
00:11:54Clearly being the first team, we're setting the standards.
00:11:57So we will be getting 110.
00:11:58That is wildly ambitious.
00:12:01I think over 80.
00:12:02I think over 80 would make us safe.
00:12:04We'd be very stoked with a score in the 80s.
00:12:08Lucy, look at my little baby platypus.
00:12:10They're so cute.
00:12:11What are they for?
00:12:12They're gonna go on the menu.
00:12:13I love the fact that it's called Puggles.
00:12:15Me too.
00:12:16We've called the instant restaurant Puggles,
00:12:18which is a baby platypus,
00:12:19because we actually, for real, have platypus in our creek.
00:12:23All right, Lucy, last bit.
00:12:24There we go.
00:12:25Look, it looks stunning.
00:12:26Looks so good.
00:12:27All right, time to cook.
00:12:29Yeehaw.
00:12:30I feel like we're on to the fun part now.
00:12:32Let's get changed and get cooking.
00:12:36Lucy, this is it.
00:12:37Oh my God, we're here.
00:12:38It's time.
00:12:39Look at Aprys.
00:12:39Look at Aprys.
00:12:40That's for me.
00:12:41I would not do this competition with anyone other than Lucy.
00:12:45It's so crazy.
00:12:45It's the coolest thing ever.
00:12:47I can't believe it.
00:12:47I can't believe we're actually on MKR.
00:12:49Manu and Colin are gonna eat our food.
00:12:50I know, it's terrifying.
00:12:51One, because she's one of the best bakers I've ever met.
00:12:54And two, because it's such an amazing opportunity for us to spend time together.
00:13:00Ta-da.
00:13:01Here we go.
00:13:01This is it.
00:13:02Let's do it.
00:13:03Oh, I'm so excited.
00:13:04We're just going to create such beautiful memories.
00:13:07Actually, that feels really nice.
00:13:11All right, Lucy, I'm gonna start on this stock for the main.
00:13:14Mm-hmm.
00:13:14So I'm starting a dough for the croissant puff.
00:13:18For dessert, we're making mango and coconut sweet rice croissant puff.
00:13:24The croissant is the most important element in our dessert.
00:13:28It's really the part that shows the most technical skill.
00:13:32The measurements just need to be so perfect.
00:13:34That's why you're the baker, Lucy.
00:13:36I think there's a lot of technique on this dish.
00:13:38They're gonna have to make their croissant dough themselves,
00:13:41which is a lot of work.
00:13:43I think there's more than one dessert on one plate.
00:13:46There's the croissant, there's the sweet rice, the mango.
00:13:48If it's done well, it could be delicious.
00:13:51I think it's shown a lot of skill and a lot of confidence
00:13:53because you're putting a lot of cooking techniques into one dish.
00:13:56So I'm really looking forward to it.
00:13:58Feeling a bit of pressure doing this pastry
00:14:01because it is what I'm known for.
00:14:03So if it's not good, then my reputation's in the bin.
00:14:06Okay.
00:14:06I've put so much work into my baking.
00:14:09I've worked 16 hour days plus.
00:14:12I've put blood, sweat and tears into starting my bakery stall.
00:14:16So this means so much to me.
00:14:18In the last three years, Lucy's really found her passion
00:14:20and her commitment and dedication to that
00:14:23is more commitment and dedication than she's shown
00:14:25to anything else in the rest of her life.
00:14:27And I'm so proud of her.
00:14:32The dough's not looking how it normally looks.
00:14:37How did I do the merchant mix as well?
00:14:39Did you?
00:14:40Yeah.
00:14:41So I think I may have added maybe too much water
00:14:43or something like that.
00:14:46Usually it's a dry dough
00:14:47and it resembles a cauliflower, which sounds a bit random,
00:14:50but that's when I know it's the right consistency.
00:14:54I need this pastry to be perfect.
00:14:57I mean, it is my identity as a baker
00:14:58and the first thing I'm starting on is going wrong.
00:15:05Is it worth starting again or...?
00:15:08It's just not worth it. We don't have time.
00:15:10We've got some rest for about an hour.
00:15:12I think you're just going to have to persevere.
00:15:13So there's not enough time to start a new dough.
00:15:15This is our only chance to get this right.
00:15:18Otherwise, we don't have a dessert.
00:15:23It's not feeling terrible.
00:15:24I think if I add some more flour,
00:15:26it'll get to where I need it to be.
00:15:27Okay, good.
00:15:28I'm adding flour, just eyeballing it.
00:15:31And hopefully I know when it's right just by the feel.
00:15:36It's not perfect, but it's actually looking a lot better.
00:15:42So, Mum, this will sit in the fridge for an hour.
00:15:46Yeah.
00:15:46I would feel really embarrassed
00:15:49if the croissant didn't turn out the way I wanted it to.
00:15:52And if it's not right, the whole dessert will fail.
00:15:59Lucy, a minute and a half.
00:16:01And then strangers rock up to our house.
00:16:15Oh my gosh, we're here.
00:16:18I know.
00:16:19Crazy, isn't it?
00:16:21I'm excited to taste everyone else's food, right?
00:16:24Yeah.
00:16:24And see the competition.
00:16:25Pretty crazy that, like, we're actually here and stuff.
00:16:28I don't think there's been a team that's quite as full on as the MD ever.
00:16:34I'm definitely looking to enjoy the company tonight.
00:16:36I hope people aren't too cagey.
00:16:37You know, I want to get to know people here.
00:16:39I'm also nearly single and ready to mingle.
00:16:41So, we'll see how that eventuates.
00:16:43So, by the way, I woke up, like, three weeks ago.
00:16:45Hey, I'm pretty single.
00:16:49I feel really nervous for the people who've got to cook for us.
00:16:52Yeah.
00:16:53Absolutely.
00:16:53We do have a high standard.
00:16:55What one person calls great food might not be what we call great food.
00:17:01How are you?
00:17:03How are you?
00:17:04How are you doing?
00:17:05How are you doing?
00:17:06Nice to meet you.
00:17:06Nice to meet you.
00:17:08So, you know that woman in that red dress, yeah?
00:17:11Yeah.
00:17:11So posh.
00:17:12So sophisticated.
00:17:13So classic.
00:17:14She is a bit intimidating.
00:17:16Madame's scary.
00:17:17Madame's scary.
00:17:18Madame's scary.
00:17:19Madame's scary.
00:17:21You guys ready?
00:17:22Let's go.
00:17:23Come on.
00:17:27Okay, guys.
00:17:28This is it.
00:17:28Are we ready?
00:17:29The first is the restaurant.
00:17:34Are we really here, Golden?
00:17:35We're here.
00:17:36Tell them.
00:17:37We're here.
00:17:41Oh, my God.
00:17:42They're here.
00:17:43They're here.
00:17:44They're here.
00:17:45All right, it's going.
00:17:45Are you going to go meet them?
00:17:46Good luck, Ellen.
00:17:47Good luck, Ellen.
00:17:48Let's go.
00:17:51Yay!
00:17:54Yay!
00:17:55Yay!
00:17:55Yay!
00:17:56Yay!
00:17:57Yay!
00:17:58Yay!
00:18:02Yay!
00:18:04Yay!
00:18:07Take care.
00:18:11Yay!
00:18:12Good luck!
00:18:12Yay!
00:18:14Yay!
00:18:14Yay!heenие!
00:18:14Oh my god,
00:18:15oh my god. Oh my god,
00:18:16oh my god. Yay! That is
00:18:18so cute.
00:18:19Yay! I am so
00:18:21excited.
00:18:22The property is beautiful.
00:18:25There's cows.
00:18:26I love cows. I hope I get to pet a cow.
00:18:29You do love cows.
00:18:35Wow.
00:18:38So cute.
00:18:39Wow.
00:18:40This is gorgeous.
00:18:43Welcome, guys.
00:18:44This is Puggles, the restaurant.
00:18:46I'm Kristi and this is my daughter Lucy.
00:18:48And Puggles is actually the name for a baby platypus,
00:18:51of which we have a few living in our creek down there.
00:18:55Um, that's not what you'll be eating tonight.
00:18:57Don't worry.
00:18:59The name of it meant nothing to me, to be honest.
00:19:02I didn't understand the relevance.
00:19:03There was no reference to food.
00:19:05I didn't really get it as a word.
00:19:08I'm not really a fan.
00:19:10Drink up, have fun, make as much noise as you want.
00:19:12Food's going to be great.
00:19:16We better get started, I think.
00:19:17We can't wait for you guys.
00:19:21Don't look stressed.
00:19:22No, they still look fresh.
00:19:23I'd be so stressed.
00:19:25I'd be sweating.
00:19:27Is anyone thirsty at all?
00:19:31Absolutely parched.
00:19:32Is there a rosé?
00:19:33Ladies?
00:19:35Okay.
00:19:36It's a very small pool.
00:19:38One of the teams are standing out for me at the moment.
00:19:40It's the leggy blondes.
00:19:41We're going to make a little cheers.
00:19:43With the tattoos, twins.
00:19:44Potentially twins.
00:19:45Oh, beautiful.
00:19:46Maybe if one of them is single, then you'll never know.
00:19:50No.
00:19:50I think first impressions are going to be really key here.
00:19:53Yes.
00:19:55Sorry.
00:19:56There goes my arm.
00:20:00I've popped this bottle and I think it's hit the lady right in the eyeball.
00:20:03He's trying to take out the competition already.
00:20:06What the hell?
00:20:07I don't even know who he's there.
00:20:09Sorry.
00:20:09Thanks for the help.
00:20:11Sorry about it.
00:20:12Oh, my goodness.
00:20:13It didn't hit you, though, did it?
00:20:14Yeah, it did.
00:20:15It hit me in the face.
00:20:17It was like an absolute rocket.
00:20:24She didn't have to go off to hospital, which was a big win.
00:20:28Should we make a toast?
00:20:29Yeah, let's make toast.
00:20:30Let's make toast.
00:20:31Cheers.
00:20:34Good luck, guys.
00:20:36Look, sorry about the bad start.
00:20:38I've already almost taken an eye out.
00:20:39My name's Angus, though.
00:20:41And this is Simon.
00:20:42Yeah, I'm Simon.
00:20:43He actually works as a funeral director, so if that went any worse...
00:20:46You're in good hands.
00:20:49It's a pretty bad way to start, so not the best, first impression.
00:20:54I'm Alicia.
00:20:55I'm Deanna.
00:20:56And we're best friends from...
00:20:57Yeah, from SA.
00:20:58We're also from South Australia.
00:20:59It's a bit awkward.
00:21:02A little bit of rivalry, yeah.
00:21:04No wonder you were trying to take my eye.
00:21:07We're excited to meet them.
00:21:08I think we're going to get along with them.
00:21:09Yeah.
00:21:10A bit of a chuckle.
00:21:11A bit of banter.
00:21:12A bit of banter.
00:21:13100%.
00:21:15I, uh, recently became single.
00:21:18Wow.
00:21:19Professed?
00:21:19Yeah.
00:21:20Anybody else single at the table?
00:21:22I am.
00:21:25Yeah, I reckon Dan's all right.
00:21:27Yeah, I don't mind Dan.
00:21:29She's pretty funny.
00:21:30I like people that are pretty out there.
00:21:36How about you guys?
00:21:38I'm Jane.
00:21:39And I'm Shane.
00:21:40Yep.
00:21:40Ah!
00:21:41Love it.
00:21:42Which is awful, but anyway.
00:21:44Jane, show you munchies.
00:21:46Yeah.
00:21:47I hate that so much.
00:21:48In fact, for the first couple of years of our relationship, I asked him to change his name.
00:21:52Yeah.
00:21:54Yeah.
00:21:54I work as a food stylist for a living.
00:21:56There's high pressure, and you've got a time frame.
00:21:58These pine mushrooms, they're just such a gorgeous pop of orange.
00:22:03I'm so obsessed with them.
00:22:04In my industry, I do work with a lot of chefs and fine dining restaurants.
00:22:08It does have to be curated.
00:22:10You eat with your eyes, so how you plate a dish is very important.
00:22:16Obsessed.
00:22:17I'm just going to put some of this caviar on the top of these oysters.
00:22:21I can be brutally direct.
00:22:23Oh, no, no, I need that.
00:22:24I need that.
00:22:25No, no, I need it.
00:22:26When something annoys Jane, it becomes very obvious.
00:22:29No, I don't agree with that at all.
00:22:31Her face says a lot.
00:22:34If something's annoyed her, you will definitely see it on her face.
00:22:39I feel very confident with our skill set.
00:22:42I'm not going there to not win.
00:22:49We're married, and we're from the Blue Mountains in New South Wales.
00:22:52Ooh!
00:22:53Play notes.
00:22:54What do you do?
00:22:57Ooh, I'm a food stylist.
00:22:59Awesome.
00:23:00Oh, wow.
00:23:01Wow, so your food's going to look...
00:23:05Oh, my God!
00:23:06Nah, nah.
00:23:07Food stylist?
00:23:08Oh, my God.
00:23:08That does intimidate me.
00:23:10I think it gives her a foot up, 100%.
00:23:12Usually, I would work with a chef who would cook, and then I would plate it.
00:23:16I'd work on advertising, television, work with a lot of restaurants and a lot of chefs.
00:23:21It's good fun.
00:23:22So, that's me.
00:23:25That's intimidating.
00:23:27Shall we go home?
00:23:29Next plane home.
00:23:31Let's go!
00:23:32Let's go!
00:23:33Let's go!
00:23:34Let's go!
00:23:37Let's go!
00:23:38Let's go!
00:23:39Let's go!
00:23:39Let's go!
00:23:40Let's move a little faster, we got a blast off, gonna go and take it over, you'll call us King
00:23:44Kong.
00:23:45Here we come, running through the door, don't wait long, don't blink twice, go and we're going, we're gone.
00:23:50Let's go.
00:23:51Let's go.
00:23:51Let's go, mate.
00:23:52Let's go.
00:23:53Let's go.
00:23:53You too.
00:23:54You ready?
00:23:54Ring the bell, mate.
00:23:57Oh, my God!
00:23:59They're here!
00:24:01Let's do it.
00:24:02Let's go!
00:24:04Let's go!
00:24:06Hello!
00:24:07Hello!
00:24:08How are we ladies?
00:24:09How are we ladies?
00:24:09It's so good!
00:24:10Oh, my goodness.
00:24:11Colin and Manu are at our house.
00:24:14How are we?
00:24:14It's just so surreal and so nerve-wracking.
00:24:16How are we?
00:24:17How are we?
00:24:18I've cooked for a lot of people.
00:24:19I've had lots of dinner parties.
00:24:21I don't think I've ever cooked for two famous chefs in one night.
00:24:28Obviously.
00:24:30Good evening, bonsoir!
00:24:36Oh, my God!
00:24:38I think I melted a bit.
00:24:41This is going to be the highlight of this whole experience, me meeting Manu.
00:24:46How are we?
00:24:47How are we?
00:24:47The party started.
00:24:49Yay!
00:24:49Oh, my God!
00:24:50It's starting to feel real.
00:24:52I'm starting to shake my boots a little bit.
00:24:54We saw the light.
00:24:55We saw we popping.
00:24:57How are we all?
00:24:58Very well, thank you.
00:24:59Okay.
00:25:01So, wait for it.
00:25:04Welcome to McEacher Rules.
00:25:09The competition is on.
00:25:12My God.
00:25:14At the end, the best team will win the title of MKR champions
00:25:20and take home $100,000.
00:25:27We would be so happy if we won $100,000.
00:25:30Yeah.
00:25:30We're trying to keep our expectations at a good level
00:25:32because we just don't want to jinx it.
00:25:34But be warned because, as always, there will be twists and turns along the way.
00:25:40I'm glad you're laughing because none of this will be easy.
00:25:44We know that.
00:25:45Now, all joking aside, this competition is really going to test you
00:25:49and it's going to put you to the limits.
00:25:53I'm going to stop for a second.
00:25:58Never, in all my time, sitting in this position,
00:26:04have I had someone I know at the table.
00:26:12And it's not Manu.
00:26:15Who is it?
00:26:22Jane, would you like to explain that?
00:26:26Holy shit.
00:26:27What is going on?
00:26:28How is this fair?
00:26:30It's a big bombshell, yeah.
00:26:33She should have mentioned that to us before.
00:26:36Because he's a judge.
00:26:38She should have mentioned that to us.
00:26:40I just feel like that was like hiding something.
00:26:44That's feeling a bit weird.
00:26:46I think Jane was pretty keen to keep that to herself.
00:26:49Explain why.
00:26:54We're in the Gold Coast hinterland for the first instant restaurant.
00:26:59Mother and daughter cooking team, Kristen and Lucy,
00:27:02are about to reveal their menu.
00:27:05I'm going to stop for a second.
00:27:07But Colin has another first to announce.
00:27:10Never, in all my time, sitting in this position,
00:27:17have I had someone I know at the table.
00:27:26And it's not Manu.
00:27:28Who is it?
00:27:34Jane, would you like to explain?
00:27:38We work together.
00:27:40Just food styling, around the traps.
00:27:44Did you not mention it before?
00:27:46No, absolutely not.
00:27:48That's feeling a bit weird.
00:27:49I think Jane was pretty keen to keep that to herself.
00:27:53Explain why.
00:27:55So, I know Jane from a long time ago.
00:27:59Very good food stylist.
00:28:02Score's a score.
00:28:03Doesn't matter if I know you.
00:28:04I don't know you.
00:28:06You're all fighting for your own position in this competition.
00:28:12How will you feel if you get a one from me, Jane?
00:28:14Totally fine.
00:28:19No, look, if it's fair, it's fair.
00:28:22Very intimidating.
00:28:23All my confidence just disappeared.
00:28:26She's a big threat.
00:28:32So, you ladies sparked up at that.
00:28:36Is that a problem?
00:28:37I'm intimidated.
00:28:38Can I take it?
00:28:39Yeah.
00:28:40You wait till you get to know me.
00:28:42Wait till you get to know us.
00:28:46She has been hiding that.
00:28:48Yeah.
00:28:48She didn't want to reveal that, I don't think at all.
00:28:50She did not.
00:28:51I think trusting people now, like, it's going to be harder.
00:28:54Like, how many of these other teams are holding things in?
00:29:02Well, it's the moment of truth.
00:29:06Tell us what's for dinner.
00:29:08So, if you guys want to take your little baby platypus,
00:29:10your puggle, off your menu, open it up.
00:29:13Yes.
00:29:14And our little menu is all Lucy's artwork.
00:29:17Oh, beautiful.
00:29:18Yes.
00:29:19Beautiful.
00:29:19So, for Andre, you have a beef tartare with truffle flatbread and a quail egg.
00:29:24That's bold.
00:29:25That's a strong French dish.
00:29:27You've got menu.
00:29:28It's the first instant restaurant.
00:29:30They both have to pull out all the stops there.
00:29:32For main course, we're doing paella.
00:29:35Nice and simple.
00:29:37Yeah.
00:29:37Interesting.
00:29:39And then for dessert, we've got a coconut and mango sweet rice croissant puff.
00:29:44Yup.
00:29:45She's a self-taught baker and I'm very proud of her.
00:29:49Whoa!
00:29:49Mind-blowing.
00:29:51Pastry's definitely hard.
00:29:52So, hearing that she's like a self-taught baker, I'm sitting there being like,
00:29:56ooh, that's scary.
00:29:59You say simple, but there's-
00:30:00Yeah, I regret saying simple actually.
00:30:02Not simple is super technical.
00:30:04There's a lot of work and there's a lot you can get right and there's a lot you can
00:30:08get wrong.
00:30:08Yes.
00:30:09Yes.
00:30:09Yes.
00:30:09Everyone will find out.
00:30:10Well aware.
00:30:11Yeah.
00:30:13Good luck.
00:30:14Thank you very much.
00:30:15Enjoy.
00:30:19That's not what I'm laughing to.
00:30:21Just the scenery of where we are and stuff.
00:30:23Don't get me wrong, but this menu wasn't what I expected, I don't think.
00:30:28I was expecting some sort of braised something, lamb shanks.
00:30:32I did see a few of them coming in and I thought, oh, they're coming straight from the paddock
00:30:36straight onto the table.
00:30:37Move.
00:30:38Here we are.
00:30:39Yeah, mate.
00:30:40Sheep don't know.
00:30:46This is going to be very interesting, this competition.
00:30:48I tell you what though, having seen the other competitors, now I'm competitive.
00:30:54Seeing everyone around the table really made it, it made it real.
00:30:58These are real people.
00:30:59We're competing with them.
00:31:00Entree.
00:31:01So Lucy, I'm starting on the mincing up of the eye fillet for the tartare.
00:31:06For entree, we're making a beef tartare, which is a quintessential French dish with quail
00:31:10egg and truffle flatbread.
00:31:12It's a bit confronting tartare.
00:31:13It is definitely confronting.
00:31:15It is real meat.
00:31:15I think beef tartare is controversial because it has two raw elements.
00:31:19It's got the raw beef and the raw egg.
00:31:21It is a little risky, but it's one of my favourite dishes and I just hope everyone else
00:31:25likes it as well.
00:31:26Tartare is a very simple dish.
00:31:28I've got a bit of Tabasco, a bit of Cornichon, capers, salt and pepper balance.
00:31:32It's really important.
00:31:33It's simple, but it's very hard to get the balance correct.
00:31:37It's really nice.
00:31:38Are you happy with it?
00:31:38I am.
00:31:39To our palate, it tastes exactly how we want it.
00:31:43I think you nailed it.
00:31:44It tastes amazing.
00:31:48So how are you guys feeling?
00:31:51Nervous.
00:31:52Nervous?
00:31:53Yeah.
00:31:53Excited?
00:31:54What are you, Bob?
00:31:55I feel good.
00:31:56Yeah.
00:31:57All right.
00:31:58Tell us about yourselves.
00:31:59I'm Mary.
00:32:00And I'm Golden.
00:32:01Yeah.
00:32:01Oh, Golden Mary.
00:32:03Yeah.
00:32:04Yeah.
00:32:06We went to the same uni, nursing in the Philippines.
00:32:09So we've been friends for a long time.
00:32:12I'm 29.
00:32:13That's what I tell my kids.
00:32:16I'm forever 29.
00:32:20Being mums, it's a never-ending job.
00:32:23You don't get paid for it.
00:32:25How I wish.
00:32:26But that's okay.
00:32:27You get paid with hugs and kisses.
00:32:28Yeah.
00:32:29Hugs and kisses.
00:32:29That's the best.
00:32:31We love nursing because we can show that we care.
00:32:35It's very fulfilling because I think it's more than a job as well.
00:32:41Oh, it smells like yummy food.
00:32:44We're hoping to showcase Filipino food to Australia.
00:32:48That is our main goal.
00:32:49Perfect.
00:32:50There's a lot of variety in Filipino food and I really think it is very delicious.
00:32:56Yay!
00:32:59Cheers!
00:33:01But we are going to win.
00:33:04Woo!
00:33:08Colin, you're the king of pork, yeah?
00:33:10Yeah.
00:33:11Yeah.
00:33:11You're meeting the queen of pork.
00:33:13Ooh!
00:33:15Hey, queen!
00:33:17Play, queen!
00:33:22A little bit of smooching going on at the end.
00:33:25What's going on there?
00:33:27Obviously, you're not brother and sister.
00:33:30No, not brother and sister.
00:33:32No, no.
00:33:32We're long-term partners.
00:33:33We've been together for about 18 years.
00:33:36I'm Tiffany.
00:33:37Tiffany.
00:33:38Giancarlo.
00:33:39Stay still and stop crossing your arms, please.
00:33:42Yeah.
00:33:42Oh.
00:33:42Yeah.
00:33:45We're not married, but we've honeymooted 20 times.
00:33:49Yeah.
00:33:50To be honest, I did not believe in love at first sight before I saw John.
00:33:55We're soulmates.
00:33:57Yeah, this is the third and final offer.
00:33:59Don't budge on that.
00:34:00I'm an entrepreneur and I work with the family business.
00:34:03I've studied engineering and I consult.
00:34:06I did events for many years.
00:34:08Okay, yep.
00:34:08I've got so many ideas in my head.
00:34:10Thank you, babe.
00:34:10And you've got a lot to say.
00:34:12We know.
00:34:12I love you.
00:34:13You know.
00:34:13Yeah.
00:34:14Okay.
00:34:16I'm super proud of my Italian heritage.
00:34:18I was lucky I almost forgot my bandana.
00:34:22And we're all about Italian food.
00:34:25Time to focus.
00:34:26Let's do this.
00:34:27Italian food is my favourite cuisine in the world.
00:34:32Coming in hot.
00:34:33Hot.
00:34:34Oh, cute.
00:34:35We're passionate about the food that we cook.
00:34:37So, we're winning this.
00:34:39We're ready.
00:34:40Ish.
00:34:42We're ready-ish.
00:34:44Stop.
00:34:44Stop.
00:34:45Stop.
00:34:47What do you do?
00:34:49An entrepreneur.
00:34:50Yeah.
00:34:50Yeah.
00:34:51And that entails?
00:34:53Yeah.
00:34:54So, we've been putting some ideas together to do a restaurant.
00:34:58An Italian restaurant?
00:35:00Yeah.
00:35:01Well, we spend a lot of time in Mykonos.
00:35:04That's Greece.
00:35:06Greece, yeah.
00:35:07So, we have a little bit of Greek.
00:35:09Influence, yeah.
00:35:10We lean on the Greek influence.
00:35:11So, are we expecting Italian food?
00:35:13Italian food, yeah.
00:35:16All right.
00:35:18Jane and Shane, what do you think is your menu better than this?
00:35:22It's completely different.
00:35:24I didn't ask that.
00:35:26No, I didn't answer that.
00:35:28Ooh.
00:35:30How do you think you will go in this competition?
00:35:33I don't do anything if I don't have a high expectation.
00:35:37So, what's the dream if you win?
00:35:38So, our dream is to buy a palazzo in Sicily.
00:35:42That sounds delicious.
00:35:44I think that's great.
00:35:46Because I think, yum.
00:35:47I'd eat it.
00:35:47I have no idea what a palazzo is.
00:35:50Is it palazzo in Italy?
00:35:52Is it food?
00:35:53What is it?
00:35:54It's a big mansion.
00:35:55Look, it's a big house.
00:35:56Are you kidding me?
00:35:58That sounds delicious.
00:36:01I thought you knew what that was.
00:36:03No, I thought I did.
00:36:06Are you excited about this, Montreux?
00:36:08Beef tartare with quail egg and truffle flatbread.
00:36:14Okay, steak tartare, we love it.
00:36:17Absolutely.
00:36:17Yeah, we've actually had it for lunch today, so it was bloody delicious.
00:36:21Because I'm seeing a quail egg on top, I think it's going to be quite refined,
00:36:25which I think is a good direction to go.
00:36:29I see food in colour and I see food in texture,
00:36:33but not everyone speaks the same food language as I speak.
00:36:38Oh, ladies.
00:36:39Oh.
00:36:40What's a good tartare then?
00:36:45I don't know.
00:36:47Thinly.
00:36:48Yeah, thin.
00:36:48Yeah, like not overly big thick chucks.
00:36:51Thinly.
00:36:51Yeah, and then...
00:36:53Just finish your sentences.
00:36:56These are about to walk in through our minds.
00:36:58No, thanks.
00:36:59No.
00:37:00No one.
00:37:01You're coming.
00:37:02You're coming with us.
00:37:06Chaotic.
00:37:07I feel exhausted.
00:37:09I don't know.
00:37:09I don't know what just happened, but we were there.
00:37:12I don't know.
00:37:13I don't know.
00:37:16All right, Lucy Liu.
00:37:17Let's get these entrees plated.
00:37:20Let's do it.
00:37:21It's terrifying that we are setting the benchmark for MKR 2026.
00:37:26I'm going to put the tartare as a central element in the middle.
00:37:29Yep.
00:37:30Our entree is the very first dish of the whole entire competition.
00:37:35I want to actually just press it down in the middle so that it's got a little well.
00:37:39I'm hoping the judges really like our entree, but tartare can be a controversial dish.
00:37:45Come on, little tartare.
00:37:47You want to have enough to have the flavour, but you don't want to be overpowered with a ton of
00:37:52raw meat.
00:37:53Truffle flatbread.
00:37:55I think your idea of putting truffle on the flatbread is so clever because it just adds another visual element.
00:38:01Yeah.
00:38:02We are so nervous.
00:38:03It will be so disappointing if we don't impress both the judges and the guests with our entree.
00:38:10Can you get the parsley to sprinkle over the quail egg?
00:38:13I feel like it's our introduction into the competition and we really want to do well.
00:38:19All right.
00:38:20Colin and Manu, which ones are the prettiest loose?
00:38:23I like this one.
00:38:24And this one?
00:38:25Yeah.
00:38:26Colin, Manu.
00:38:27Perfect.
00:38:27Done.
00:38:38Oh, man.
00:38:40I know.
00:38:41You're kind of sick.
00:38:43Do you?
00:38:43Just nervous.
00:38:44Yeah.
00:38:44Just a lot.
00:38:53Entree's served.
00:38:55Taking this dish to the judges was honestly like walking into the pits of hell.
00:39:01My hands are shaking putting this dish down and I feel like I can hear my heartbeat in my ears.
00:39:07There you go.
00:39:10Thank you very much.
00:39:13Very good.
00:39:15There wasn't very much colour or texture involved for my liking.
00:39:19Mmm.
00:39:19Mmm.
00:39:23First dish, 2026.
00:39:26Is it gonna set the bar?
00:39:29You're looking very nervous.
00:39:31I'd be silly not to be nervous, wouldn't I?
00:39:34All right.
00:39:47It's terrifying watching them eat our food.
00:39:52They don't just have a poker face.
00:39:54They have like a disapproving face.
00:39:57And they'll take a bite and then look into your soul.
00:40:01Like fully look into your soul and you're almost like, oh, it's so intimidating.
00:40:08Coming up.
00:40:09Are we just gonna stand here for 40 minutes and watch it overcook?
00:40:12It's boiling over in the kitchen.
00:40:15It's a failure.
00:40:16Yeah.
00:40:17But there's a class war simmering at the table.
00:40:21I kind of wanted some Sherville or something, something on the top.
00:40:25What is that?
00:40:26Is there some snobs at this table without naming names, James?
00:40:31Was I the only one here having no idea what that was?
00:40:33Sherville.
00:40:34Sherville is an animal.
00:40:36They're trying to take us out before we even start.
00:40:39That just adds fire to the field.
00:40:44Then later.
00:40:46The ladies deliver.
00:40:48Ooh.
00:40:48The wow factor.
00:40:50I think it looks absolutely delicious.
00:40:52Loved it so much.
00:40:53Yeah.
00:40:53I just wanted more.
00:40:54It was definitely the best dish of the night.
00:40:57I'm so proud of you.
00:41:04In Queensland, Kristen and Lucy are hoping to showcase their raw talent
00:41:09with their entree of beef tartare with quail egg and truffle flatbread.
00:41:17It's terrifying watching them eat our food.
00:41:21Oh, it's so intimidating.
00:41:28Still feeling confident?
00:41:31I've got a lot of feelings right now.
00:41:35Mostly positive.
00:41:36We like it.
00:41:38We like it.
00:41:38Hopefully you guys like it too.
00:41:40Take a break and we'll call you back soon.
00:41:42Enjoying, guys.
00:41:43Thanks, James.
00:41:49Holy crap, that's so confronting.
00:41:52Bon appetit.
00:42:05Oh, yeah.
00:42:10Thanks.
00:42:26the entree itself to me tastes quite bland
00:42:33I've had enough
00:42:50the meat was really fresh like the quality of the meat has a nice mouthfeel and there
00:42:58was a slice of truffle it's delicious so Jane she hardly touched her food yeah we
00:43:08did notice that right yeah wasting the wasting food is it is like a sin well
00:43:13that's disrespectful is that out of hunger is that out of delight Angus tell me Colin
00:43:25I'd be very surprised if there was a single dish that I didn't finish if you
00:43:30saw me not eat your dish there'd be something seriously wrong I liked the
00:43:34meat I thought the texture was really nice I thought maybe the quail egg was a
00:43:37little bit small I would have preferred a bit more moisture you know I still I
00:43:40still gobbled it it's fresh like the meat was actually fresh it didn't have that
00:43:45raw taste in my mouth which I actually like I was looking for a bit more
00:43:49texture so I wanted a cornichon in there or something with a bit of a crunch I
00:43:54thought it was all quite one-dimensional kind of wandered some
00:43:58shuffle or something something on the top what is that shovel is a really
00:44:03delicious herb okay and it elevates a dish okay was I the only one here having
00:44:09no idea what that shovel yeah gerbil is an animal I thought it was a gerbil I'm
00:44:16like isn't that a pet hamster a rodent did everyone around here know what that was
00:44:21oh you did yeah did you boys you just you thought it was an animal they open it up
00:44:28to let us look like the imbeciles when realistically half of years we're all
00:44:31thinking it we're just the mouths that'll say it I always say people think it we
00:44:35say it for you oh my nervous system
00:44:48Kristen and Lucy for entry you served us beef tartare with quail egg and truffle
00:44:55flatbread as you know classic French dish and delicious when done well presentation
00:45:04was gorgeous the tartare was beautiful to look at but it looked very dry from where
00:45:11I was looking the tartare has got us have that little sheen that little shine it's got
00:45:19a sort of sink to you on the plate yours was a little dry and I knew that small
00:45:24amount of egg was not gonna moisten it the flavor that you put in it's enjoyable mustard
00:45:29capers conditions was to share sauce you can test all of them as one bite the truffle I
00:45:37would have shaved it mixed straight to the beef itself it's not a bad dish whatsoever and your
00:45:44first cab off the rank everyone else is listening their tattoo is gonna be great well now you know for
00:45:51your mane the little critique you've just learned now use that in your mains because I'm really
00:45:57looking forward to a paella yeah you can say it can you cook it we shall see thank you ladies
00:46:05thank
00:46:05you thank you oh geez that's a lot hey there was a lot of uneaten tartare on the plate there
00:46:14was what
00:46:15you think of their critiques I think it was really fair I think we both really agreed with what they
00:46:19said ultimately yeah and we think their critiques are really fair I think that we can knock their
00:46:24socks off with the paella agreed so let's get started um if you can start chopping the chicken
00:46:29the chicken yep and I will get going on the seafood perfect for May we're making a paella with chicken
00:46:35and prawns and mussels and squid I have a cousin who is fluent in Spanish and she says the right
00:46:41way to
00:46:41say paella is paella you're feeling confident the only thing I'm not confident about is I haven't
00:46:48cooked in this pan this big because I haven't cooked paella for a lot of people when I've cooked paella
00:46:54in the past I've cooked it in a medium-sized pan I have the large paella pan and I'm doing
00:47:00it on a
00:47:01domestic burner it's really tricky to get the heat even it's going to be a challenge let's go god
00:47:07they're enormous the pressure when you're cooking paella is increased in a competition like this
00:47:13because it's one dish in one pot if it goes wrong the whole thing is ruined and just for you
00:47:20one more prawn it's tricky because you're using several different proteins and they all cook at
00:47:26different rates all right ready yeah yeah check it in good job lucila thanks they've got very large
00:47:31prawns so they're gonna cook slower than the mussels are stunning that looks good I think we're good for
00:47:36mussels it's a bit of a balancing act so I'm concerned about getting that completely right
00:47:41homemade stock beautiful that's what we've been smelling in the kitchen all afternoon
00:47:45hello hello oh hello how are we going good yeah paella talk to me so how long have we got
00:47:52before we
00:47:53serve um I'm thinking half an hour right minutes do you put do you put everything in that early the
00:48:00prawns and all that I do yes does not overcook well they're really big prawns and not that big
00:48:05I've kept them in the shell it's pretty common sense if you cook a prawn for 40 minutes it's
00:48:12gonna be papery dry no I'm hoping not no but I was hoping for a bite for Christmas and I
00:48:20got a
00:48:20skateboard you know what I mean well the thing is I have not cooked it like in this quantity before
00:48:25welcome to my kitchen rules we were so taken aback that we couldn't even think of anything to say
00:48:32we just stood there being like uh okay are we just gonna stand here for 40 minutes and watch it
00:48:38overcook hello I can't even think straight at the moment Colin is in my kitchen I'm second guessing
00:48:44everything I've done now I'm worried I've destroyed the whole dish and it's going to be a failure
00:48:54it's the first instant restaurant of the competition and Kristen and Lucy are in troubled waters with
00:49:02their seafood paella are we just gonna stand here for 40 minutes and watch it overcook
00:49:09hello well no I'm thinking Colin do you know who you're talking to I'm talking to my mom she knows
00:49:17how to cook I'm just saying you have 40 minutes to go there's people at home watching this on tv
00:49:23screaming at you take the prawns out oh you can leave it in if you want what do you want
00:49:27to do
00:49:28well it's up to you no all right let's pull the prawns out yeah and the muscles and the muscles
00:49:34you're gonna take the muscles out yeah I am all right I will see you shortly well in about 40
00:49:38minutes
00:49:39huh just make sure it's cooked see you later see ya righty oh we're silly you know I'm not going
00:49:46to
00:49:47ignore suggestion yeah it is um very confronting though at this point we're just trying to salvage
00:49:53this dish because we just can't let it go wrong as long as I get the rice right I feel
00:49:57like the most
00:49:57important element is just to get that crispy rice on the bottom yeah if I can manage to get
00:50:02some of that soccer app yep we'll be sweet the magic secret to pair is to get the soccer app
00:50:07which
00:50:08is the sort of crispy rice on the bottom that's like the gold standard all right so here's what
00:50:12I reckon we do is when that rice is like nearly nearly nearly we'll add the prawns in chuck the
00:50:17muscles back in yeah and hopefully it'll be great fingers cross
00:50:26simon paya yes no yes absolutely yes the vision tonight is nailing that rice getting that nice
00:50:33char on the bottom sitting of that saltiness want that stock to really come through and always be
00:50:37the hero of the dish you want the coloring to be really good so it looks really aesthetically pleasing
00:50:41on the plate and i think a really nice beautiful prawn on top i'm really excited yeah me too john
00:50:47carlo i love paella it's great uh not having cooked it for for a few years now went through a
00:50:54sage where
00:50:54i was cooking it a little bit i've never made paella myself so after 18 years he has not made
00:51:00you paella
00:51:01no i don't remember i don't remember one oh yeah i think it was when we were living together
00:51:06oh he cooked for the other one i did make it with a friend of mine at a house party
00:51:13but i haven't
00:51:13made it at home what was her name no no no alicia what is a good paella to you as
00:51:27long as the seafood's
00:51:28cooked well what is cooked well i don't know the right way to describe it i saved my prawns last
00:51:34time my al dente al dente to me seems like the right word if you're using that for perfectly
00:51:40cooked pasta i'm using that perfectly cooked seafood so what would you say like a perfectly cooked
00:51:46seafood how are you explaining that it's like translucent it's just cooked okay perfect
00:51:52jane for a cookbook how would you make a paella look good on a plate
00:51:57i wouldn't do it on a plate to start with that's the problem
00:52:01paella is one of those tasty but unattractive dishes you do it in a rustic dish a sort of a
00:52:10shallow bowl
00:52:11would be beautiful piled up in the center we can't expect them to have any experience plating food so
00:52:16fingers crossed it tastes great all right thank you
00:52:23is there some food snobs at this table absolutely only a couple yes without naming names jane
00:52:33i think we put these prawns in now they will finish off their cook and they'll get nice and warm
00:52:38so they're perfect i've got everything in the pan the color is great my biggest concern at this point
00:52:45with the paella is that like i completely stuff it up the worst thing that can go wrong with the
00:52:49paella
00:52:50is that the rice is cooked incorrectly or the seafood is overcooked i can't tell if there's any
00:52:55soccer out on the bottom until we start serving yep if we can get that nice crispy layer of rice
00:53:00at the
00:53:00bottom which is a marker of a good paella maybe we can just make it work all right so let's
00:53:06plate can
00:53:07you hold the balls yes is this the moment of truth yeah there is no soccer at i'm looking for
00:53:16that nice
00:53:17burnt soccer at layer and it's just not there that's pretty devastating yeah that's not good and also
00:53:25my biggest worry is that we've overcooked the seafood yeah i feel like my confidence is a little bit
00:53:29shaded a bit of shaky confidence i don't know like how how confident i am at all at the moment
00:53:35so i think
00:53:35our like goal of 80 is looking a bit shaky i'm a little nervous at this point but i think
00:53:42we have
00:53:42a good dish i think we've saved it from outright disaster there's some beautiful flavors and the
00:53:48combination of color is really fabulous all right which one's the colin and manu manu yep colin let's go
00:54:08let's do it hey am dinner is served we're so nervous to put this plate down in front of the
00:54:16judges
00:54:16now okay my stomach is in knots so nerve-wracking thank you very much guys it's looking pretty good
00:54:26there's a nice color to the rice we've got the prawn on top i think it could be great
00:54:32the prawn's not being deveined it's a massive problem personally i wouldn't choose to eat a prawn
00:54:40that wasn't deveined i was so confident in this dish and now i'm doubting the seafood cook i'm
00:54:49i'm doubting so much about it i'm nervous i'm worried
00:54:57i really hope the judges love this dish as much as we do and i haven't failed and stuffed this
00:55:03up
00:55:07coming up it was yeah run of the mill it's all a question of taste it doesn't look like you've
00:55:14enjoyed that so much look i'm more of a taster than an eater to be honest what does that mean
00:55:20i'll be straight up the author's pathetic i think that if you go to someone's house you eat food so
00:55:24don't be offended if you don't eat my food correct i find it actually quite empowering to leave food on
00:55:30a
00:55:30plate and the heat is on for self-taught baker lucy i'm feeling the pressure of executing the dessert
00:55:38croissant pastry is 100 the hero of this dish if we don't get those flaky layers this is going to
00:55:45be
00:55:45a disaster i just want every single one to be perfect because we don't have any backups please please work
00:55:56we're in the gold coast hinterland and kristen and lucy are hoping for perfectly cooked seafood
00:56:02in their paella for main course i was so confident in this dish and now i'm doubting
00:56:11the seafood cook i'm i'm doubting so much about it i'm nervous i'm worried i really hope the judges
00:56:19love this dish as much as we do thank you ladies we'll call you back shortly thank you
00:56:37bon appetit
00:56:53i dug straight in and i'm just loving it so much it's a classic sort of seafood dish you know
00:56:59got
00:56:59bit messy with the prawns but that doesn't really bother me getting messy i'd rather just have the prawns
00:57:04like having to peel it one there's no bowl to wash your fingers with so it's messy
00:57:13there's no saffron no paprika no heat
00:57:21jane's attempt at the paella i thought was a little bit i'll be straight up with you i thought it
00:57:26was
00:57:26pathetic i think that if you go to someone's house you eat food and you know the girls have made
00:57:32a big
00:57:32effort to cook for all of us eat the food that's put in front of you it's a bit disrespectful
00:57:40all the seafood was actually cooked well yeah like i like the squid the rice is a bit too mushy
00:57:46for me
00:57:47i do like my family a bit wet but this is a bit too wet for me i was hoping
00:57:51for a caramelized crispy bottom
00:57:54but then at the same time for the paella was tasty flavorful the chicken personally for me was dry
00:58:01but like i was just chewing around dry stuff in my mouth and you ate the prawn was it authentic
00:58:05enough
00:58:06for you probably not no i would have had a little bit more translucent
00:58:21it wasn't very consistent though yours was pushed to one side mine was in the middle
00:58:28it was yeah run of the mill it doesn't look like you've enjoyed that so much look i'm more of
00:58:35a
00:58:35taster than an eater to be honest what does that mean well i think that kind of comes with the
00:58:41industry to be honest because you're around food all the time so don't be offended if you don't eat
00:58:46my food correct i'll taste it it's all about tasting yeah she's more of a taster than an eater if
00:58:53you will like you're there at a competition to try people's food that people have been cooking all day
00:58:58for we're all doing it how would she feel if we maybe just pushed it aside i find it actually
00:59:03quite
00:59:03empowering to leave food on a plate i don't think it's gonna be good and it's very hurtful
00:59:13oh jane jane ate nothing that's pretty brutal honestly and if you didn't eat it how can you judge
00:59:28it i don't need her to eat every last bite but eat enough so you know what it tastes like
00:59:34christine let us see for main course we had a paella a bold move to make a one pot wonder
00:59:40for all of us
00:59:41isn't it how do you think you went i feel like we were feeling better and then colin you came
00:59:46in
00:59:47maybe shattered our world a little bit but we took your advice and there's no crunchy bottom
00:59:55but we thought we thought the flavors were there i think the seafood was cooked very well
01:00:01that large prawn on top was perfect the rice is it's nice it's a little bit wet but because we
01:00:07didn't
01:00:07get the crust the prawns are cooked perfectly the mussels are cooked perfect and i enjoyed the whole
01:00:14prawn and peeling it myself you know it is a family sort of dish and we're getting in there we're
01:00:19getting
01:00:20our hands we're getting talking and if you know how to do properly you're fine so dessert's next let's
01:00:27bring it home thank you ladies thank you thank you that one looked better than i expected i actually
01:00:38am really pleasantly surprised the main course feedback was actually a bit of a relief i mean
01:00:42they did say the seafood was cooked perfectly so that's a win i don't think we can do now i
01:00:48guess
01:00:48we're going on to dessert for dessert we're making a mango coconut and sweet rice croissant puff oh
01:00:55look at look at her she's happy she has risen it's such a relief to see the croissant dough has
01:01:02risen
01:01:02as a baker i'm feeling the pressure of executing the dessert i really want to do well in this
01:01:09competition my dream of having my very own bakery feels so close but i feel like it hinges on this
01:01:15dessert
01:01:16being a success so it feels pretty firm which means that it's okay to work with the croissant pastry is
01:01:22100 percent the hero of this dish i really want to find layers like a bakery quality pastry needs to
01:01:29be light and fluffy inside and flakiness and that comes down to laminating the butter in yeah i'm
01:01:36actually really happy with how these are you can see the layers i'm happy with how the layers look but
01:01:42i won't know if the dough is perfect and crunchy until it bakes if we don't get those flaky layers
01:01:49this is going to be a disaster i'm going to put this one in the oven i just want every
01:01:54single one
01:01:55to be perfect because we don't have any back please please work i'm going to do the sweet rice for
01:02:00the
01:02:01dessert nice it goes on top of your beautiful little croissant puff yep so jane and shane after two
01:02:07courses how do you rate this team now the word that comes to my mind is average who's going on
01:02:15first the
01:02:16guys cooking tonight are christian lucy are going on first yes yes i think a close second maybe the
01:02:22girls because only because of how chaotic i think the kitchen's going to be agreed yeah i think the
01:02:29girls will probably go home first elisha and diane yeah thank you yeah yeah only because of the point
01:02:34shane made because controlling the kitchen is everything really i mean it's not easy to put out
01:02:4012 plates of uh food solution today diane diane i mean the things that they're talking about are
01:02:47from a totally different universe to where we are i think in any universe i've ever visited no
01:02:55they expect you to go i hate when people do that basing off personalities especially for someone like
01:03:01me and d who are big personalities yeah that don't mean we can cook and you should see us in
01:03:06the kitchen
01:03:07we're home style cooks so i think there's all a little bit of talking a bigger game than maybe what
01:03:13could be there we'll see they're trying to take us out before we even start that just adds fire to
01:03:22the
01:03:27your whole future depends on this as a self-taught baker my reputation is on the line real lucy's croissant
01:03:36hit the spot it's my little croissant baby and i'm really nervous to watch them eat it and later we
01:03:43started the day wanting a score of somewhere in the 80s have mother and daughter delivered a winner
01:03:50christian and lucy that gives you a grand total score off
01:03:59in the rural serenity of the gold coast hinterland let's see how the croissants are going
01:04:06just want them to be nice and crispy it's the moment of truth for self-taught baker lucy oh so
01:04:15glossy
01:04:16i like lucy same i'm happy with how they look well done geez i actually couldn't be more pleased let's
01:04:24see if you get the moles out first oh have we reached a hurdle oh maybe do you want a
01:04:32knife
01:04:32are you happy no i'm gonna send it with my fingers teflon fingers we have the exact amount of croissant
01:04:39puffs to serve one to each guest but there's no room for error with the assembly this is so nerve
01:04:45-wracking
01:04:48all right should we talk dessert mango coconut and sweet rice croissant puff i am very excited about
01:04:58it there's a lot of technicality there there's a lot of hard work i always save space for dessert
01:05:04because i love everything sweet yeah i'm expecting an amazing dessert because lucy is a self-taught pastry
01:05:12chef shine we don't eat dessert oh come on generally no why no yeah are you sweet enough
01:05:20yeah it's just not a profile i still like sweet food i'd rather eat a piece of cheese
01:05:25i just think it's superfluous to be honest
01:05:32do you still appreciate the technique the flavor the size the look absolutely and i think that to
01:05:38be honest dessert is probably the hardest dish because it's technique based i'm hoping there might
01:05:44be some element of color on this plate that's the only thing i just hope it's not all very monochromatic
01:05:52so while you're at a competition where there is always going to be a dessert it is a three-course
01:05:57meal ending all the time with a dessert we're just tasting it not eating it we're just tasting it
01:06:02with our eyes obviously lucy is a self-taught pastry cook do you think there's a lot of pressure for
01:06:10her
01:06:11yeah definitely but i guess if you say you're self-taught you can always fall back and say well
01:06:14i know they're self-taught you know fair enough only myself to blame i think it fits a profile
01:06:22flavor so i'm going to really enjoy it balancing that with a bit of coconut as well i wonder if
01:06:26it's
01:06:26maybe going to be desecrated i'm not sure that might look nice that's great funeral
01:06:31desecrated that's the credits on funeral oh sorry sorry are you an english teacher
01:06:46all right last one oh look at that one if it's not the right level of flakiness
01:06:56i'll be disappointed but i'm honestly feeling really confident with all the other elements
01:07:01the sweet rice isn't too sweet just make sure you press it down so that it's even yeah sure
01:07:07as a self-taught baker my reputation is on the line this one's the coconut sauce yeah the last thing
01:07:14i
01:07:14want is the sauce to run into the pastry and then the pastry gets soggy when you bite into the
01:07:20perfect
01:07:20croissant puff you get a crisp from the outside layers and then the inside is quite airy and buttery
01:07:27i just would love the mango to look like a flower i try and bring an element of beautiful presentation
01:07:35and so it means a lot to me this is the coconut chantilly in the middle of that mango flower
01:07:41the
01:07:41toasted black sesame seeds are going on i think it's really really come together oh yum right now at this
01:07:48point i am so proud of her we weren't sure how it was going to work she's pulled it together
01:07:53dessert is
01:07:54done all righty let's go let's do it
01:08:09there we go actually i think i wouldn't be able to look at this maybe
01:08:13you'll be fine you will be fine your whole future depends on this thanks mom love you love you all
01:08:23dessert is served thank you
01:08:27even though i'm really happy with how they look i feel so nervous taking this dessert to the judges
01:08:33thank you thank you very much i feel like it's my little croissant baby and i'm really nervous to
01:08:43watch them eat it
01:08:48is there a way to eat or shall we just just jump right in just hook on in yep my
01:08:53stomach is in knots
01:08:56if i hear that crunch i'll know that i baked it well
01:09:05it's crunch time for kristen and lucy who have just served their final course of the night
01:09:12mango coconut and sweet rice croissant puff is there a way to eat or shall we just just jump right
01:09:20in
01:09:26watching the judges eat is so stressful as a self-taught baker my reputation is on the line
01:09:35and if the pastry doesn't have that crunch this is going to be a disaster
01:09:54kristen and lucy please take a break we call you back let you know what critiques thank you thank you
01:10:10i want to take a photo of that it looks amazing that looks so beautiful
01:10:22oh yeah that's nice
01:10:28i'm loving its presentation i think it looks absolutely delicious i saw minu actually just
01:10:33grab it with one hand and start eating it so i did the same i just chowed down absolutely full
01:10:39my nose meanwhile jane announced that she was a taster not an eater we're in a competition you eat
01:10:46food rather than just sort of picking at it it's just wrong it's a dish it all goes together it's
01:10:52like if you're eating a pizza and you go hey what if i just eat all the pepperoni
01:11:00you get a bit of a bite i'm so excited the pastry it was beautifully layered flaky the mango melted
01:11:11in your mouth
01:11:12it was delicious it was delicious bangus desserts he desecrated that plate
01:11:19yeah i really enjoyed it i thought the flavor was beautiful and i'd eat it every day and twice on
01:11:25sundays
01:11:28if they keep up to that standard across the board i think that could be a real threat
01:11:38that's the best dish of the night i reckon absolutely but i wouldn't put a croissant slant
01:11:46on it it was definitely a game's hats off to lucy she knew what she wanted to deliver there was
01:11:52a
01:11:52little bit of mango on the top that wasn't quite enough you said this team might get eliminated
01:11:59on on what they've done prior to dessert how do you feel now well i still think they're flying pretty
01:12:05close to the sun she doesn't mince her words jane uh i thought that was a bit harsh i thought
01:12:11christie
01:12:12and lucy delivered a really great night
01:12:17after an evening of revelations and impressive home dining well done darling you did really well
01:12:23love you love you too the guest teams will now lock in their scores out of 10 for the first
01:12:29instant
01:12:30restaurant enjoyed the night great to meet everyone um i thought the girls put on a really good show
01:12:36start with the entree we had the beef tartare i was really impressed seeing this dish come out and
01:12:41i enjoyed it i added up the beef tasted fresh and i actually did like it it could have had
01:12:48a little
01:12:49bit of an additional crunch with the cornichon and i didn't see the purpose of the truffle at all
01:12:56how about the mains oh the mains the palya the seafood was cooked nicely i had the squid and it
01:13:03was
01:13:03perfect i thought that it had most of the elements there i liked it i ate the whole thing up
01:13:08i mean
01:13:09personally i thought my problem was probably a little over so the dessert the mango coconut sweet
01:13:15rice croissant puff a lot of technique there especially the pastry flavors were there aren't
01:13:22so hearts off to them yeah good dessert was outstanding phenomenal coconut cream and the mango
01:13:28in your mouth i'd eat 10 more of them tonight if i could yeah i totally agree with that i
01:13:34thought
01:13:34dessert was a standout dish so what do you think mate do we think a seven i think seven sounds
01:13:41fair
01:13:41both agree on the seven then i think seven sounds easy let's do a seven okay seven yeah yeah i
01:13:46feel
01:13:46good about that all right we'll do a six yeah perfect solid six so i think six would be six
01:13:52yeah
01:13:52they had two dishes that weren't great one of them that was pretty good but that doesn't make
01:13:57up for the two lackluster dishes so i'm thinking a six i think a six is great
01:14:08it's a lot harder than i thought it was going to be getting those critiques and serving 12 people
01:14:15free courses we started the day wanting a score of somewhere in the 80s i think at this point i'm
01:14:23just
01:14:23ready to hear the judges critiques kristin and lucy thank you for welcoming us into your instant
01:14:31restaurant puggles and serving us your homely creations and now it's time for the scores
01:14:42the guest teams have given you a combined score of
01:14:51three
01:14:5232 out of 50. that is a lot better than i thought that's a lot better than i thought i'm
01:14:58so relieved
01:14:59we really want to do well in this competition so that is such a good start and now it's our
01:15:05turn
01:15:06we'll score each dish out of ten
01:15:10christian and lucy for entry you served us beef tartare with quail egg and truffle flatbread
01:15:18beef tartare is one of my favorite uh classic french uh dishes the flavor was good that beautiful
01:15:26yolk on top of it was just gorgeous but it was missing a little bit of seasoning and sauce to
01:15:33make this
01:15:34tartare perfect it had all the essence of beef tartare but we needed just to oomph those areas up
01:15:41obviously being the first cab off the rank you're going to learn a lot from tonight
01:15:47for your entree tonight i score you a six
01:15:52the score i'm giving you for your entree is a six
01:15:56i think that's really fair i'm honestly happy with a six it's great i'm happy
01:16:02ladies for men you served us paella i thought the seafood was cooked very well
01:16:09that giant prawn on top of the paella was delicious the calamari is good the prawns are
01:16:16cooked perfectly the mussels are cooked perfect it had flavor but we didn't achieve that crust we
01:16:22were looking for so for your main course tonight i score you a six
01:16:29a six after his review in the kitchen i think a six is great the scorn division for your main
01:16:36course
01:16:37is a six that's better than i expected definitely good for dessert mango coconuts and sweet rice croissant puff
01:16:50i would love nothing more than to end on a high and get some really positive feedback this dessert is
01:16:56so
01:16:56important to me because it really showcases my skills it was definitely the best dish of the night
01:17:04the fact that you achieve the layers is a big achievement frankly that was an amazing job
01:17:13i love the sweet crunchy bit on top that was the best bit for me the coconut sweet rice
01:17:20i maybe would have loosened it a little bit and i wanted more mango we're in mango town
01:17:27overall i thought this was your best course of the night well done ladies i score you
01:17:37the score i'm giving you for your desserts is an eight thank you another eight that's so good
01:17:50thanks i think getting an eight for the first dessert of this competition means so much because i found my
01:17:57passion and i want to be a baker for the rest of my life i'm so proud of you kristin
01:18:04and lucy that gives
01:18:05you a grand total score off 72
01:18:17i'm pretty stoked for the 72 i'm not gonna lie
01:18:20this has been a great start to the competition
01:18:23i reckon we keep the good times rolling isn't that right boys that's absolutely right next up
01:18:31we're going to south australia
01:18:38what's your start of cooking we're sort of like um like gastropub it's pretty much good quality food
01:18:44we want you to be full at the end of the meal as well we're really excited to produce some
01:18:48great
01:18:48food for people all right good luck jance i wish you there thank you thank you i'm really excited
01:18:54to cook for these guys it's a great job you should be proud guys look forward to having you yes
01:18:57thank
01:18:58you very very keen to see what they think of our food oh good job you i'm done love you
01:19:04love you more
01:19:07next time we're in adelaide
01:19:10hey come on where best mates angus and simon do you like that still a little bit of a nod
01:19:17to my job
01:19:18in the funeral profession are aiming for the leaderboard's top position the pressure's on
01:19:23with a classic crowd pleaser menu we're going to take you on a culinary journey through some pub staples
01:19:29it's not really our thing we like a little wine bar we're in big trouble and confusion at the table
01:19:38i don't know what that stuff is yeah i don't know what those continue i'm not even going to give
01:19:41it a wine gonechania gonechang has classy bogans alicia and diane feeling under attack i don't know
01:19:50all these finessing magical herbs i've never heard of in a sense we're home style cooks it's our first
01:19:57walk out of the season alicia and diane are very explosive i'm just done with it i'm absolutely done
01:20:06here comes the chaos with colin forced to step in i'm not taking sides that's it i'm not taking sides