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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-of-campus.
00:03:12You are the marketable brand-farm-of-campus.
00:03:27And tucked away in the Gold Coast hinterland, mother and daughter Kristen and Lucy are ready
00:03:34to serve up some country 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 can't be prepared, but I'm nervous.
00:03:47Shall 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!
00:17:59That's a nice neighborhood.
00:17:59They look like they have a really sweet bond who would've cooked together a lot.
00:18:03Hi!
00:18:04The smell of the house is just wafting through.
00:18:06It smells amazing.
00:18:07They're giving genuine nice vibe.
00:18:09I think we're getting very much home-style cooking.
00:18:12Happy to meet you.
00:18:17That is so cute.
00:18:20I am so excited.
00:18:22The property is just beautiful.
00:18:25There's cows.
00:18:26I love cows.
00:18:27I hope I get to pat a cow.
00:18:29You do love cats.
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.
00:18:55That'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 this was for you guys.
00:19:20So, Lucy, don't look stressed.
00:19:22You know, they still look fresh.
00:19:24I'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 rose egg?
00:19:33Ladies.
00:19:35Okay.
00:19:36It's a very small paw.
00:19:38One of the teams that's standing out for me at the moment,
00:19:40it's the leggy blondes.
00:19:41We're going to make a little cheers.
00:19:42With 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.
00:19:54Oh, sorry.
00:19:56There goes my eye.
00:19:58Um, I'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 you, sir.
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,
00:20:45so if that went any worse, you're in good hands.
00:20:49It's a pretty bad way to start,
00:20:51so not the best, first impression.
00:20:54I'm Alicia.
00:20:55I'm Deanna.
00:20:56And we're best friends from, yeah, 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, what were you trying to take later?
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.
00:21:39Yep.
00:21:42Which is awful, but anyway.
00:21:44Jane, Jane 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.
00:21:53I work as a food stylist for a living.
00:21:56There's high pressure and you've got a time frame.
00:21:59These 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, 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.
00:22:33If 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.
00:22:53Play notes.
00:22:54What do you do?
00:22:57I'm a food stylist.
00:22:59Awesome.
00:22:59Oh, 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.
00:23:09That 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 work on advertising, television, work with a lot of restaurants and a lot of chefs.
00:23:21It's good fun.
00:23:23So, that's me.
00:23:25That's intimidating.
00:23:27Should we get her in the next five nights?
00:23:32Let's go, let's go, let's go.
00:23:39Let's move a little faster.
00:23:41We got a blast off.
00:23:42Gonna go and take it over.
00:23:44You'll call us King Kong.
00:23:45Here we come.
00:23:46Running through the door.
00:23:46Don't wait long.
00:23:48Don't blink twice.
00:23:48Going, we're going, we're gone.
00:23:50Let's go.
00:23:51Have you got me?
00:23:52You too.
00:23:53You ready?
00:23:54Ring the bell, mate.
00:23:57Oh my god, mum.
00:23:59They're here.
00:24:01Let's do it.
00:24:02Let's go.
00:24:06Hello.
00:24:07Hello.
00:24:08How are we ladies?
00:24:09So good.
00:24:10Oh my goodness.
00:24:11Colin and Manu are at our house.
00:24:14So surreal and so nerve wracking.
00:24:16How 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, I think I melted a bit.
00:24:41This is going to be the highlight of this whole experience, me meeting Manu.
00:24:47The party started.
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, we saw we popping.
00:24:57How are we all?
00:24:58Very well, thank you.
00:25:00So wait for it.
00:25:04Welcome to McEacher Rules.
00:25:09The competition is on.
00:25:12My lord.
00:25:14At the end, the best team will win the title of MKR champions and take home $100,000.
00:25:27We would be so happy if we won $100,000.
00:25:30We 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 because 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 and it's going to put you to the
00:25:50limits.
00:25:53But I need to stop for a second.
00:25:58Never in all my time sitting in this position have 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 because 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, are 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 have 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?
00:28:14I'm totally 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 with that.
00:28:36Is that a problem?
00:28:37I'm intimidated.
00:28:38And I'll take it.
00:28:40Yeah.
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, your puggle, off your menu.
00:29:12Open it up.
00:29:13Yes.
00:29:14And our little menu is all Lucy's artwork.
00:29:17Oh, beautiful.
00:29:18Yes.
00:29:18Beautiful.
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 bold.
00:29:26That'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.
00:29:38Yeah.
00:29:38And then for dessert, we've got a coconut and mango sweet rice croissant puff.
00:29:44Yep.
00:29:45She's a self-taught baker and I'm very proud of her.
00:29:49Whoa.
00:29:50Mind-blowing.
00:29:50Pastry's definitely hard.
00:29:52So, hearing that she's like a self-taught baker, I'm sitting there being like, ooh, that's
00:29:57scary.
00:29:59You say simple, but there's...
00:30:00Yeah, I regret saying simple, actually.
00:30:03Simple 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 get
00:30:08wrong.
00:30:08Yes.
00:30:09Yes.
00:30:09Everyone will find out.
00:30:10Well aware.
00:30:11Yeah.
00:30:13Good luck.
00:30:15Enjoy.
00:30:19This is not what I'm asking.
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.
00:30:40Sheep don't know.
00:30:46This is going to be very interesting, this competition.
00:30:48I'll 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, we'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 likes it
00:31:25as well.
00:31:26Tartare is a very simple dish.
00:31:28I've got the 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.
00:31:40To 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?
00:31:53Nervous?
00:31:53Nervous?
00:31:53Excited?
00:31:54What up?
00:31:55Yeah, Bob?
00:31:55I feel good.
00:31:56Yeah.
00:31:57All right.
00:31:58Tell us about yourselves.
00:31:59I'm Mary and I'm golden.
00:32:02Golden Mary.
00:32:02Yeah, very golden.
00:32:04And golden.
00:32:05Yeah.
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.
00:32:14That'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.
00:32:25Howish.
00:32:26But that's okay.
00:32:27You get paid with hugs and kisses.
00:32:28Yeah, hugs 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.
00:32:54And I really think it is very delicious.
00:32:59Cheers.
00:33:01But we are going to win.
00:33:08Colin, you're the king of pork, yeah?
00:33:10Yeah.
00:33:11Yeah.
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.
00:33:50To 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.
00:33:59We don'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.
00:34:10I know, babe, and you've got a lot to say.
00:34:12We know.
00:34:12I love you.
00:34:13You know I'm a dad.
00:34:14Okay.
00:34:16I'm super proud of my Italian heritage.
00:34:18I was lucky.
00:34:19I almost forgot my bandana.
00:34:22And we're all about Italian food.
00:34:25It's time 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, so we're winning this.
00:34:39We're ready-ish.
00:34:42We're ready-ish.
00:34:44Stop, stop, stop.
00:34:45Don't ever stop.
00:34:47What do you do?
00:34:49I'm an entrepreneur, yeah.
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 influence.
00:35:09Yeah.
00:35:10Greek 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.
00:35:25I 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.
00:35:36So 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, because I think, yum, I'd eat it.
00:35:47I have no idea what a palazzo is.
00:35:50Is it palazzo in Italy?
00:35:52Nope.
00:35:53What is it?
00:35:54It's a big mansion.
00:35:55It'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.
00:36:20Because I'm seeing a quail egg on top, I think it's going to be quite refined, which I think is
00:36:27a good direction to go.
00:36:29I see food in colour and I see food in texture, but not everyone speaks the same food language as
00:36:36I 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, yeah, like not overly big, thick chucks.
00:36:51Yeah, and then, so what is that?
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.
00:37:10I don't know what just happened, but we were there.
00:37:16All right, Lucy Liu, let'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 flavor, but you don't want to be overpowered with a tonne 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.
00:38:01Yep.
00:38:02But we 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.
00:38:25Yeah.
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 nerves.
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.
00:39:10Thank you very much.
00:39:15There wasn't very much color or texture involved for my liking.
00:39:23First dish, 2026.
00:39:26Is it going to 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.
00:39:48It's terrifying watching them eat our food.
00:39:52They don't just have a poker face.
00:39:54They have a, like, a disapproving face.
00:39:57And they'll take a bite and then look into your soul, like, fully look into your soul and you're almost
00:40:03like, oh, it's so intimidating.
00:40:08Coming up.
00:40:09Are we just going to stand here for 40 minutes and watch it overcook?
00:40:12It's boiling over in the kitchen.
00:40:15It's a failure.
00:40:17But there's a class war simmering at the table.
00:40:21I kind of wanted some shirvel 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?
00:40:33Shirvel.
00:40:34Shirvel is an animal.
00:40:36They're trying to take us out before we even start.
00:40:39I've had enough.
00:40:40That 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.
00:40:52I love this so much.
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 with their entree of beef tartare with quail
00:41:13egg and truffle flatbread.
00:41:17It's terrifying watching them eat our food.
00:41:21Oh, it's so intimidating.
00:41:29Still feeling confident?
00:41:31I've got a lot of feelings right now.
00:41:35Mostly positive.
00:41:36We like it.
00:41:38Hopefully you guys like it too.
00:41:40Take a break and we'll call you back soon.
00:41:42Enjoy.
00:41:42Thank you guys.
00:41:43Thanks, guys.
00:41:49Holy crap.
00:41:50That's so confronting.
00:41:52Bon appetit.
00:42:19Is that shallow?
00:42:21Hustle?
00:42:22It's very different.
00:42:27The entree itself, to me, tastes quite bland.
00:42:33I've had enough.
00:42:36Try the truffle?
00:42:38No.
00:42:39That's a good point.
00:42:51The meat was really fresh.
00:42:54Like, the quality of the meat has a nice mouthfeel.
00:42:57And there was a slice of truffle.
00:43:00It's delicious.
00:43:05So Jane, she hardly touched her food.
00:43:07Yeah, we did notice that.
00:43:09Right.
00:43:09Yeah, wasting food is like a sin.
00:43:12Well, it's disrespectful.
00:43:17It's not a plate polishing contest.
00:43:20Is that out of hunger?
00:43:22Is that out of delight?
00:43:23Angus, tell me.
00:43:24Colin, I'd be very surprised if there was a single dish that I didn't finish in this competition.
00:43:30If you saw me not eat your dish, there'd be something seriously wrong.
00:43:33I liked the meat.
00:43:34I thought the texture was really nice.
00:43:35I thought maybe the quail egg was a little bit small.
00:43:38I would have preferred a bit more moisture.
00:43:39You know, I still gobbled it.
00:43:41It's fresh.
00:43:42Like, the meat was actually fresh.
00:43:44It didn't have that raw taste in my mouth, which I actually like.
00:43:48I was looking for a bit more texture, so I wanted a cornichon in there or something with a bit
00:43:53of a crunch.
00:43:54I thought it was all quite one-dimensional.
00:43:56I kind of wanted some shirvel or something, something on the top.
00:44:01What is that?
00:44:02Shirvel is a really delicious herb, and it elevates a dish.
00:44:06Okay.
00:44:07Was I the only one here having no idea what that was?
00:44:09Shirvel.
00:44:10Shirvel.
00:44:11Shirvel is an animal.
00:44:13I don't know what it was.
00:44:13Everyone was like this.
00:44:14I thought it was a jirvel.
00:44:16I'm like, isn't that a pet hamster or a rodent?
00:44:19Did everyone around here know what that was?
00:44:21No.
00:44:21Oh, you did?
00:44:22Yeah.
00:44:22Did you boys?
00:44:23Heard of it.
00:44:24You just thought it was an animal.
00:44:27They opened it up to let us look like the imbeciles when realistically half a year, we're all thinking it.
00:44:32We're just the mouths that'll say it.
00:44:33I always say it.
00:44:34People think it.
00:44:35We say it for you.
00:44:40Oh, man.
00:44:41My nervous system.
00:44:48Kristen and Lucy, for Entree, you served us beef tartare with quail egg and truffle flatbread.
00:44:57As you know, classic French dish and delicious when done well.
00:45:04Presentation was gorgeous.
00:45:05The tartare was beautiful to look at, but it looked very dry from where I was looking.
00:45:16The tartare has got to have that little sheen, that little shine.
00:45:19It's got to sort of sink to you on the plate.
00:45:21Yours was a little dry, and I knew that small amount of egg was not going to moisten it.
00:45:26The flavour that you put in is enjoyable.
00:45:29Mustard, capers, cornichons, wastershire sauce.
00:45:32You can taste all of them as one bite.
00:45:36The truffle, I would have shaved it and mixed it straight to the beef itself.
00:45:41It's not a bad dish whatsoever, and you're first come off the rank.
00:45:45Everyone else is listening.
00:45:47Their tartare is going to be great.
00:45:49Well, now you know for your main, the little critique you've just learnt now, use that in your mains.
00:45:56Because I'm really looking forward to paella.
00:46:00Paella.
00:46:01You can say it, can you cook it?
00:46:03We shall see.
00:46:04Thank you, ladies.
00:46:09Oh, jeez, that's a lot, hey.
00:46:12There was a lot of uneaten tartare on the plate, I have to say.
00:46:15What do you think of their critiques?
00:46:16I think it was really fair.
00:46:17I think we both really agreed with what they said, ultimately.
00:46:20Yeah.
00:46:20And we think their critiques are really fair.
00:46:22I think that we can knock their socks off with the paella.
00:46:25Agreed.
00:46:26So, let's get started.
00:46:27If you can start chopping the chicken.
00:46:29Chopping the chicken, yep.
00:46:30And I will get going on the seafood.
00:46:31Perfect.
00:46:32For May, we're making a paella with chicken and prawns and mussels and squid.
00:46:37I have a cousin who is fluent in Spanish.
00:46:40And she says the right way to say paella is paella.
00:46:45You're feeling confident?
00:46:46The only thing I'm not confident about is I haven't cooked in this pan this big.
00:46:50Because I haven't cooked paella for 12 people.
00:46:52For a lot of people.
00:46:53When I've cooked paella in the past, I've cooked it in a medium-sized pan.
00:46:57I have the large paella pan, and I'm doing it on a domestic burner.
00:47:02It's really tricky to get the heat even.
00:47:04It's going to be a challenge.
00:47:05Let's go.
00:47:07God, they're enormous.
00:47:09The pressure when you're cooking paella is increased in a competition like this.
00:47:13Because it's one dish in one pot.
00:47:15If it goes wrong, the whole thing's ruined.
00:47:18And just for you, one more prawn.
00:47:22It's tricky because you're using several different proteins,
00:47:25and they all cook at different rates.
00:47:26All right.
00:47:27Ready?
00:47:27Yeah, yeah, chuck it in.
00:47:28Good job, Lucila.
00:47:29Thanks.
00:47:30We've got very large prawns, so they're going to cook slower than the mussels are.
00:47:34Stunning.
00:47:34That looks good.
00:47:35I think we're good for mussels.
00:47:36It's a bit of a balancing act, so I'm concerned about getting that completely right.
00:47:41Homemade stock.
00:47:42Beautiful.
00:47:43That's what we've been smelling in the kitchen all afternoon.
00:47:45Hello, hello.
00:47:46Oh, hello.
00:47:47Incoming.
00:47:48How are we going?
00:47:49Good.
00:47:50Paella, talk to me.
00:47:51So how long have we got before we serve?
00:47:54I'm thinking half an hour.
00:47:5640 minutes.
00:47:57Do you put everything in that early?
00:48:00The prawns and all that?
00:48:01I do, yes.
00:48:02Does it not overcook?
00:48:03Well, they're really big prawns.
00:48:05They're not that big.
00:48:06I've kept them in the shell.
00:48:07It's pretty common sense.
00:48:09If you cook a prawn for 40 minutes, it's going to be papery dry.
00:48:15No?
00:48:15I'm hoping not.
00:48:17No?
00:48:17We should be.
00:48:18Man, I was hoping for a bite for Christmas and I got a skateboard.
00:48:21Do you know what I mean?
00:48:21Well, the thing is, I have not cooked it in this quantity before.
00:48:25Welcome to my kitchen rules.
00:48:28We were so taken aback that we couldn't even think of anything to say.
00:48:32We just stood there being like, uh, okay.
00:48:35Are we just going to stand here for 40 minutes and watch it overcook?
00:48:39Hello?
00:48:40I can't even think straight at the moment.
00:48:42Colin is in my kitchen.
00:48:43I'm second guessing everything I've done.
00:48:45Now 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.
00:48:58And Kristen and Lucy are in troubled waters with their seafood paella.
00:49:04Are we just going to stand here for 40 minutes and watch it overcook?
00:49:08Hello?
00:49:10Well, no.
00:49:11I'm thinking, Colin, do you know who you're talking to?
00:49:15I'm talking to my mum.
00:49:16She knows how to cook.
00:49:18I'm just saying, you have 40 minutes to go.
00:49:21There's people at home watching this on TV screaming at you.
00:49:24Take the prawns out.
00:49:26Oh, you can leave it in if you want.
00:49:27What do you want to do?
00:49:29Well, it's up to you?
00:49:30No, all right.
00:49:31Yeah, I reckon.
00:49:31Let's pull the prawns out.
00:49:32Yep, and the muscles, and the muscles.
00:49:34You're going to take the muscles out of there?
00:49:35Yeah, I am.
00:49:36All right.
00:49:36I will see you shortly.
00:49:37Well, in about 40 minutes, huh?
00:49:39Just make sure it's cooked.
00:49:41See you later.
00:49:42See ya.
00:49:44All righty-o, we're silly.
00:49:46You know, I'm not going to ignore suggestion.
00:49:48It is very confronting, though.
00:49:51At this point, we're just trying to salvage this dish because we just can't let it go wrong.
00:49:55As long as I get the rice right.
00:49:56I feel like the most important element is just to get that crispy rice on the bottom.
00:50:00Yeah.
00:50:01If I can manage to get some of that soccer wrap, we'll be sweet.
00:50:04The magic secret to pear is to get the soccer wrap, which is the sort of crispy rice on the
00:50:09bottom.
00:50:10That's like the gold standard.
00:50:11All right, so here's what I reckon we do, Loose.
00:50:13When that rice is like nearly, nearly, nearly, we'll add the prawns in, chuck the muscles back in.
00:50:18Yeah.
00:50:18And hopefully it'll be great.
00:50:19Fingers crossed.
00:50:25Simon, pear, yes, no?
00:50:28Yes.
00:50:29Yes?
00:50:29Absolutely, yes.
00:50:30The vision tonight is nailing that rice, getting that nice char on the bottom, seeing that saltiness.
00:50:35I want that stock to really come through and always be the hero of the dish.
00:50:38You want the colouring to be really good so it looks really aesthetically pleasing on the plate.
00:50:42And I think a really nice, beautiful prawn on top.
00:50:44I'm really excited.
00:50:46Yeah, me too.
00:50:47John Carla.
00:50:48I love paella.
00:50:49It's great.
00:50:50Not, haven't cooked it for a few years now.
00:50:53Went through a sage where I was cooking it a little bit.
00:50:56I've never made paella myself.
00:50:58So after 18 years, he has not made you paella.
00:51:01No, I don't remember.
00:51:01Who did you make it for?
00:51:02I don't remember one.
00:51:03Yeah.
00:51:04I think it was when we were living together.
00:51:06Oh.
00:51:07Did he?
00:51:09He cooked for the other one.
00:51:10I did make it with a friend of mine at a house party, but I haven't made it at home.
00:51:13What was her name?
00:51:14I love it.
00:51:17No, no, no.
00:51:24Alicia, what is a good paella to you?
00:51:27As long as the seafood's cooked well.
00:51:29What is cooked well?
00:51:30I don't know the right way to describe it.
00:51:33I served my prawns last time, my al dente.
00:51:36Al dente to me seems like the right word.
00:51:39If you're using that for perfectly cooked pasta, I'll be using that for perfectly cooked seafood.
00:51:43So what would you say like a perfectly cooked seafood?
00:51:47How are you explaining that?
00:51:48It's like translucent.
00:51:49Just cooked.
00:51:50Okay, perfect.
00:51:52Jane, for a cookbook, how would you make a paella look good on a plate?
00:51:56I wouldn't do it on a plate to start with.
00:51:59That's the problem.
00:52:01Paella is one of those tasty but unattractive dishes.
00:52:06You do it in a rustic dish.
00:52:09Sort of a shallow bowl would be beautiful, piled up in the center.
00:52:13We can't expect them to have any experience plating food, so fingers crossed, it tastes great.
00:52:20All right.
00:52:24Is there some food snobs at this table?
00:52:27Absolutely.
00:52:28Only a couple.
00:52:29Yes.
00:52:29Without naming names.
00:52:30Jane.
00:52:33I think if we put these prawns in now, they will finish off their cook and they'll get nice and
00:52:38warm.
00:52:39So they're perfect.
00:52:40I've got everything in the pan, the color is great.
00:52:44My biggest concern at this point with the paella is that, like, I completely stuff it up.
00:52:48The worst thing that can go wrong with the paella is that the rice is cooked incorrectly or the seafood
00:52:53is overcooked.
00:52:54I can't tell if there's any soccer out on the bottom until we start serving.
00:52:57Yep.
00:52:57If we can get that nice, crispy layer of rice at the bottom, which is a marker of a good
00:53:01paella, maybe we can just make it work.
00:53:05All right, so let's plate.
00:53:07Can you hold the bowls?
00:53:08Yes.
00:53:09Is this the moment of truth?
00:53:10Yeah.
00:53:13There is no soccer out.
00:53:15I'm looking for that nice, burnt soccer out layer and it's just not there.
00:53:22That's pretty devastating.
00:53:23Yeah, that's not good.
00:53:24And also, my biggest worry is that we've overcooked the seafood.
00:53:28Yeah, I feel like my confidence is a little bit shattered.
00:53:31A bit of shaky confidence.
00:53:32I don't know, like, how confident I am at all at the moment.
00:53:35So, I think our, like, goal of 80 is looking a bit shaky.
00:53:39I'm a little nervous at this point, but I think we have a good dish.
00:53:43I think we've saved it from outright disaster.
00:53:46There's some beautiful flavours and the combination of colour is really fabulous.
00:53:51All right, which one's the Colin and Manu?
00:53:53Manu?
00:53:54Yep.
00:53:54Colin?
00:53:55Let's go.
00:53:55Let's do it.
00:54:09Hey, Aya, dinner is served.
00:54:13We're so nervous to put this plate down in front of the judges now.
00:54:18My stomach is in knots.
00:54:20So nerve-wracking.
00:54:22Thank you very much.
00:54:24Nice.
00:54:25It's looking pretty good.
00:54:26There's a nice colour to the rice.
00:54:28We've got the prawn on top.
00:54:29I think it could be great.
00:54:33The prawn's not being deveined.
00:54:34It's a massive problem.
00:54:35Personally, I wouldn't choose to eat a prawn that wasn't deveined.
00:54:44I was so confident in this dish, and now I'm doubting the seafood cook.
00:54:49I'm doubting so much about it.
00:54:51I'm nervous.
00:54:52I'm worried.
00:54:57I really hope the judges love this dish as much as we do.
00:55:01And I haven't failed and stuffed this up.
00:55:07Coming up...
00:55:08It was, yeah, run-of-the-mill.
00:55:11It's all a question of taste.
00:55:13It doesn't look like you've enjoyed it so much.
00:55:16Look, I'm more of a taster than an eater, to be honest.
00:55:19What does that mean?
00:55:20I'll be straight up with you.
00:55:21I thought it was pathetic.
00:55:21I think that if you go to someone's house, you eat food.
00:55:24So don't be offended if you don't eat my food.
00:55:26Correct.
00:55:27I find it actually quite empowering to leave food on a plate.
00:55:31And the heat is on for self-taught baker Lucy.
00:55:34I'm feeling the pressure of executing the dessert.
00:55:38Croissant pastry is 100% the hero of this dish.
00:55:42If we don't get those flaky layers, this is going to be a disaster.
00:55:46I just want every single one to be perfect, because we don't have any backups.
00:55:49Please, 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.
00:56:08I was so confident in this dish, and now I'm doubting the seafood cook.
00:56:13I'm doubting so much about it.
00:56:14I'm nervous.
00:56:15I'm worried.
00:56:17I really hope the judges love this dish as much as we do.
00:56:33Thank you, ladies.
00:56:34We'll call you back shortly.
00:56:38Bon appétit.
00:56:48Squid is nice.
00:56:50I speak prawn.
00:56:52Yeah.
00:56:54I dug straight in, and I'm just loving it so much.
00:56:56It's a classic sort of seafood dish.
00:56:59You know, it got a bit messy with the prawns, but that doesn't really bother me getting messy.
00:57:03I'd rather just have the prawns, rather than having to peel the prawns.
00:57:06I don't know.
00:57:08There's no bowl to wash your fingers with, so it's messy.
00:57:13There's no saffron.
00:57:14No paprika.
00:57:16No heat.
00:57:21Jane's attempt at the paella, I thought was a little bit...
00:57:25I'll be straight up with you.
00:57:26I thought it was pathetic.
00:57:28I think that if you go to someone's house, you eat food.
00:57:31And, you know, the girls have made a big effort to cook for all of us.
00:57:34Eat the food that's put in front of you.
00:57:35It's a little bit disrespectful.
00:57:40All the seafood was actually cooked well, yeah?
00:57:43Like, I like the squid.
00:57:45The rice is a bit too mushy for me.
00:57:47I do like my paella a bit wet, but this is a bit too wet for me.
00:57:50I was hoping for a caramelised, crispy bottom.
00:57:55But then at the same time, the paella was tasty, flavourful.
00:57:59The chicken, personally, for me, was dry.
00:58:01I felt like I was just chewing around dry stuff in my mouth.
00:58:04And you ate the prawn.
00:58:05Was it al dente enough for you?
00:58:07Probably not.
00:58:08No, I would have had it a little bit more translucent.
00:58:11Yeah.
00:58:12Very nice.
00:58:13Good job.
00:58:15All the plates just looked a little bit different.
00:58:18They used to have an enamel container.
00:58:20Great.
00:58:21It wasn't very consistent, though.
00:58:24Yours was pushed to one side.
00:58:27Mine was in the middle.
00:58:28It was, yeah, run of the mill.
00:58:31It doesn't look like you've enjoyed that so much.
00:58:35Look, I'm more of a taster than an eater, to be honest.
00:58:38What does that mean?
00:58:40Well, I think that kind of comes with the industry, to be honest,
00:58:42because you're around food all the time.
00:58:44So don't be offended if you don't eat my food.
00:58:46Correct.
00:58:48I'll taste it.
00:58:49It's all about tasting it.
00:58:51She's more of a taster than an eater, if you will.
00:58:54Like, you're there at a competition to try people's food
00:58:56that people have been cooking all day for.
00:58:58We're all doing it.
00:58:59How would she feel if we maybe just pushed it aside?
00:59:02I find it actually quite empowering to leave food on a plate.
00:59:09I don't think it's going to be good.
00:59:11And it's very hurtful.
00:59:14Oh, darling.
00:59:23Jane ate nothing.
00:59:25That's pretty brutal, honestly.
00:59:26And if you didn't eat it, how can you judge it?
00:59:28I don't think I have to eat every last bite,
00:59:30but eat enough so you know what it tastes like.
00:59:34Christine, let us see.
00:59:35For main course, we had a paella.
00:59:38A bold move to make a one-pot wonder for all of us, isn't it?
00:59:42How do you think you went?
00:59:43I feel like we were feeling better,
00:59:45and then, Colin, you came in.
00:59:47Maybe shattered our world a little bit.
00:59:50But we took your advice, and there's no crunchy bottom.
00:59:55But we thought the flavours were there.
00:59:58I think the seafood was cooked very well.
01:00:01The large prawn on top was perfect.
01:00:04The rice, it's nice.
01:00:06It's a little bit wet, but because we didn't get the crust.
01:00:09The prawns are cooked perfectly.
01:00:11The mussels are cooked perfect.
01:00:12And I enjoyed the whole prawn and peeling it myself.
01:00:16You know, it is a family sort of dish,
01:00:18and we're getting in there.
01:00:19We're getting our hands.
01:00:20We're getting talking.
01:00:21And if you know how to do it properly, you're fine.
01:00:25So dessert's next.
01:00:27Let's bring it home.
01:00:28Thank you, ladies.
01:00:35That went a lot better than I expected.
01:00:37I actually am really pleasantly surprised.
01:00:39The main course feedback was actually a bit of a relief.
01:00:42I mean, they did say the seafood was cooked perfectly.
01:00:46So that's a win.
01:00:47I'm looking up with.
01:00:48I guess we're going on to dessert.
01:00:49For dessert, we're making a mango, coconut,
01:00:52and sweet rice croissant puff.
01:00:54Ooh.
01:00:55Look at her.
01:00:57She's happy.
01:00:57She has risen.
01:01:00It's such a relief to see the croissant dough has risen.
01:01:03As a baker, I'm feeling the pressure of executing the dessert.
01:01:07I really want to do well in this competition.
01:01:09My dream of having my very own bakery feels so close,
01:01:13but I feel like it hinges on this dessert being a success.
01:01:17So it feels pretty firm, which means that it's OK to work with.
01:01:21The croissant pastry is 100% the hero of this dish.
01:01:25I really want to find layers like a bakery-quality pastry.
01:01:28It needs to be light and fluffy inside and flakiness.
01:01:32And that comes down to laminating the butter in.
01:01:35Yeah.
01:01:36I'm actually really happy with how these are.
01:01:38You can see the layers.
01:01:40I'm happy with how the layers look, but I won't know if the dough is perfect and crunchy until it
01:01:46bakes.
01:01:47If we don't get those flaky layers, this is going to be a disaster.
01:01:51I'm going to put this one in the oven.
01:01:53I just want every single one to be perfect because we don't have any backup.
01:01:57Please, please work.
01:01:59I'm going to do the sweet rice for the dessert.
01:02:01Nice.
01:02:01It goes on top of your beautiful little croissant pop.
01:02:03Yep.
01:02:05So, Jane and Shane, after two courses, how do you rate this team now?
01:02:11The word that comes to my mind is average.
01:02:14Who's going home first?
01:02:15The guys cooking tonight are.
01:02:17You, Kristi and Lucy are going home first.
01:02:18Yes, yes.
01:02:20I think a close second may be the girls because, only because of how chaotic I think the kitchen's going
01:02:25to be.
01:02:27Agreed.
01:02:28Yeah.
01:02:28I think the girls will probably go home first.
01:02:30Alicia and Deanne.
01:02:32Deanne, thank you.
01:02:32Yeah, yeah.
01:02:33Only because of the point Shane made.
01:02:35Because controlling the kitchen is everything, really.
01:02:38I mean, it's not easy to put out 12 plates of food.
01:02:42So, Alicia and Danae.
01:02:44Deanne.
01:02:45Deanne.
01:02:46I mean, the things that they're talking about are from a totally different universe to where we are, I think.
01:02:51In any universe I've ever visited.
01:02:53No.
01:02:55They expect you to go?
01:02:56Well, I hate when people do that basing off personalities, especially for someone like me and Deanne, who are big
01:03:02personalities.
01:03:03Yeah.
01:03:04That don't mean we can cook.
01:03:05And you should see us in the kitchen.
01:03:07We're home-starred cooks.
01:03:09So, I think there's all a little bit of talking a bigger game than maybe what could be there.
01:03:15We'll see.
01:03:16They're trying to take us out before we even start.
01:03:20That just adds fire to the fuel.
01:03:23Is it fuel to the fire?
01:03:24Fire to the fire.
01:03:27Coming up...
01:03:28Your whole future depends on this.
01:03:30As a self-taught baker, my reputation is on the line.
01:03:35Will Lucy's croissant hit the spot?
01:03:37It's my little croissant baby and I'm really nervous to watch them eat it.
01:03:42And later...
01:03:43We started the day wanting a score of somewhere in the 80s.
01:03:47Have mother and daughter delivered a winner?
01:03:50Kristen and Lucy, that gives you a grand total score off.
01:03:59In the rural serenity of the Gold Coast hinterland...
01:04:03Let's see how the croissants are going.
01:04:06I just want them to be nice and crispy.
01:04:10It's the moment of truth for self-taught baker Lucy.
01:04:14Oh, so glossy.
01:04:16I like Lucy.
01:04:18Same.
01:04:19I'm happy with how they look.
01:04:21Well done.
01:04:21Jeez.
01:04:22I actually couldn't be more pleased.
01:04:23Let's see if you get the moulds out first.
01:04:28Oh, have we reached a hurdle?
01:04:30Oh, maybe.
01:04:31Do you want a knife?
01:04:32Are you happy?
01:04:33No.
01:04:33I'm going to send it with my fingers.
01:04:35Teflon fingers.
01:04:36We have the exact amount of croissant puffs to serve one to each guest.
01:04:41But there's no room for error with the assembly.
01:04:44This is so nerve-wracking.
01:04:49All right, shall we talk dessert?
01:04:51Mango, coconut and sweet rice croissant puff.
01:04:56I am very excited about it.
01:04:58There's a lot of technicality there.
01:05:00There's a lot of hard work.
01:05:02I always save space for dessert because I love everything sweet.
01:05:06Yeah?
01:05:07I'm expecting an amazing dessert because Lucy is a self-taught pastry chef.
01:05:12Shine.
01:05:13We don't eat dessert.
01:05:14Oh, come on.
01:05:16Generally.
01:05:16No.
01:05:17Why not?
01:05:17Are you sweet enough?
01:05:20100%.
01:05:21It's just not a profile.
01:05:22I still like sweet food.
01:05:23I'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 flavour, the taste, the look?
01:05:36Absolutely.
01:05:37And I think that, to be honest, dessert is probably the hardest dish because it's technique-based.
01:05:43I'm hoping there might be some element of colour on this plate.
01:05:47That's the only thing.
01:05:48I just hope it's not all very monochromatic.
01:05:52While 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.
01:05:59We're just tasting it, not eating it.
01:06:01We're just tasting it.
01:06:02We're just tasting it with our eyes.
01:06:04Obviously, Lucy is a self-taught pastry cook.
01:06:08Do you think there's a lot of pressure for her?
01:06:11Yeah, definitely.
01:06:12But I guess if you say you're self-taught, you can always fall back and say, well, I know
01:06:14they're self-taught.
01:06:15You know.
01:06:17Fair enough.
01:06:19Only myself to blame.
01:06:21I think it fits a profile of flavours that I'm going to really enjoy.
01:06:24Balancing that out with a bit of coconut as well.
01:06:26I wonder if it's maybe going to be desecrated.
01:06:28I'm not sure.
01:06:29That might look nice.
01:06:29Desecrated.
01:06:30Desecrated.
01:06:31Desecrated.
01:06:32Desecrated.
01:06:33Desecrated.
01:06:33Desecrated.
01:06:33Desecrated on funeral.
01:06:34Oh, sorry.
01:06:35Sorry.
01:06:36Are you an English teacher, though?
01:06:37Self-taught.
01:06:39Self-taught teacher.
01:06:40Ow!
01:06:47All right, last one.
01:06:50Oh!
01:06:51Look at that one.
01:06:52If it's not the right level of flakiness, I'll be disappointed.
01:06:57But I'm honestly feeling really confident with all the other elements.
01:07:01The sweet rice isn't too sweet.
01:07:03Just make sure you press it down so that it's even.
01:07:06Yeah, sure.
01:07:07As a self-taught baker, my reputation is on the line.
01:07:11This one's the coconut sauce.
01:07:13Yeah.
01:07:14The last thing I want is the sauce to run into the pastry,
01:07:17and then the pastry gets soggy.
01:07:18When you bite into the perfect croissant puff,
01:07:21you get a crisp from the outside layers,
01:07:24and then the inside is quite airy and buttery.
01:07:27I just would love the mango to look like a flower.
01:07:30I try and bring an element of beautiful presentation,
01:07:35and so it means a lot to me.
01:07:36This is the coconut chantilly in the middle of that mango flower.
01:07:41The toasted black sesame seeds are going on.
01:07:44I think it's really, really come together.
01:07:46Oh, yum.
01:07:47Right now, at this point, I am so proud of her.
01:07:50We weren't sure how it was going to work.
01:07:52She's pulled it together.
01:07:54Desert is done.
01:07:55Alrighty.
01:07:56Let's go.
01:07:57Let's do it.
01:08:09Here we go.
01:08:10Actually, I think I wouldn't be able to look at this.
01:08:12Maybe.
01:08:13You'll be fine.
01:08:14You will be fine.
01:08:16Your whole future depends on this.
01:08:18Thanks, Mum.
01:08:19Love you.
01:08:20Love you all.
01:08:23Dessert is served.
01:08:27Even though I'm really happy with how they look,
01:08:30I feel so nervous taking this dessert to the judges.
01:08:34Thank you very much.
01:08:37I feel like it's my little croissant baby
01:08:40and I'm really nervous to watch them eat it.
01:08:48Is there a way to eat it or shall we just...
01:08:50Just jump right in.
01:08:52Just hook on in.
01:08:53Yep.
01:08:53My stomach is in knots.
01:08:55If I hear that crunch, I'll know that I baked it well.
01:09:05It's crunch time for Kristen and Lucy,
01:09:08who have just served their final course of the night.
01:09:12Mango, coconut and sweet rice croissant puff.
01:09:17Is there a way to eat it or shall we just...
01:09:19Just jump right in.
01:09:26Watching the judges eat is so stressful.
01:09:29Uh-uh-uh.
01:09:31As a self-taught baker,
01:09:33my reputation is on the line
01:09:35and if the pastry doesn't have that crunch,
01:09:38this is going to be a disaster.
01:09:53Kristen and Lucy,
01:09:55please take a break.
01:09:56We'll call you back, let you know her critiques.
01:09:58Yes, thank you.
01:10:04I don't be nervous.
01:10:05I don't want to throw up.
01:10:07I'm good.
01:10:10Bon appétit.
01:10:13Oh.
01:10:14I want to take a photo of that.
01:10:15It looks amazing.
01:10:16That looks so beautiful.
01:10:22Oh, yeah.
01:10:28I'm loving its presentation.
01:10:30I think it looks absolutely delicious.
01:10:32I saw Manu actually just grab it with one hand and start eating it.
01:10:35So I did the same.
01:10:36I just chowed down.
01:10:38Absolutely full of my nose.
01:10:41Meanwhile,
01:10:41Jane announced that she was a taster,
01:10:43not an eater.
01:10:45We're in a competition.
01:10:46You eat the food.
01:10:47Rather than just sort of picking at it.
01:10:49It's just wrong.
01:10:50It's a dish.
01:10:50It all goes together.
01:10:52It's like if you're eating a pizza
01:10:53and you go,
01:10:54hey,
01:10:54what if I just eat all the pepperoni of it?
01:11:00Get a chip in the bite.
01:11:02I feel excited.
01:11:05Love that.
01:11:06The pastry,
01:11:08it was beautifully layered,
01:11:09flaky.
01:11:10The mango melted in your mouth.
01:11:12It was delicious.
01:11:14Angus desserts.
01:11:15He desecrated that plague.
01:11:18Yeah,
01:11:19I really enjoyed it.
01:11:20I thought the flavour was beautiful
01:11:22and I'd eat it every day
01:11:24and twice on Sundays.
01:11:28If they keep up to that standard
01:11:29across the board,
01:11:31I think that could be a real threat.
01:11:34Jane,
01:11:35you guys don't like desserts.
01:11:37How do we go on this one?
01:11:39Their best dish of the night,
01:11:40I reckon.
01:11:41Absolutely.
01:11:43But I wouldn't put a croissant slant on it.
01:11:46It was definitely a game.
01:11:49Hats off to Lucy.
01:11:50She knew what she wanted to deliver.
01:11:52There was a little bit of mango on the top
01:11:53that wasn't quite enough.
01:11:56You said this team might get eliminated
01:11:59on what they'd done prior to dessert.
01:12:02How do you feel now?
01:12:03I still think they're flying pretty close to the sun.
01:12:07She doesn't mince her words, Jane.
01:12:09I thought that was a bit harsh.
01:12:11I thought Christy and Lucy delivered a really great night.
01:12:17After an evening of revelations
01:12:19and impressive home dining...
01:12:21Well done, darling.
01:12:22You did really well.
01:12:23Love you.
01:12:23Love you too.
01:12:24The guest teams will now lock in their scores out of 10
01:12:28for the first instant restaurant.
01:12:31Enjoyed the night.
01:12:32Great to meet everyone.
01:12:33I thought the girls put on a really good show.
01:12:36We'll start with the entree.
01:12:37We had the beef tartare.
01:12:38I was really impressed seeing this dish come out.
01:12:41And I enjoyed it.
01:12:42I ate it up.
01:12:43The beef tasted fresh.
01:12:45And I actually did like it.
01:12:48It could have had a little bit of an additional crunch
01:12:50with the cornichon.
01:12:52And I didn't see the purpose of the truffle at all.
01:12:57How about the mains?
01:12:58Oh, the mains, the palya.
01:12:59The seafood was cooked nicely.
01:13:02I had the squid.
01:13:03It was perfect.
01:13:04I thought that it had most of the elements there.
01:13:07I liked it.
01:13:07I ate the whole thing up.
01:13:09I mean, personally,
01:13:10I thought my problem was probably a little over.
01:13:13The dessert.
01:13:14The mango, coconut, sweet rice, croissant puff.
01:13:17A lot of technique there.
01:13:19Especially the pastry.
01:13:21Flamours were there.
01:13:22I'm not so hard.
01:13:23It's off to them.
01:13:24Yeah, good dessert.
01:13:24The dessert was outstanding.
01:13:26Phenomenal.
01:13:26Yeah.
01:13:26Coconut cream and the mango.
01:13:28The rice.
01:13:29In your mouth.
01:13:30I love that.
01:13:31I'd eat ten more of them tonight, if I could.
01:13:33Yeah, I totally agree with that.
01:13:34I thought dessert was a standout dish.
01:13:37So, what do you think, mate?
01:13:39Do we think a seven?
01:13:40I think seven sounds fair.
01:13:41Both agree on a seven, then?
01:13:42I think seven sounds good.
01:13:43Easy.
01:13:43Let's do a seven, then.
01:13:44Okay, seven.
01:13:45Yeah?
01:13:46Yeah, I feel good about seven.
01:13:47We'll do a six, yeah?
01:13:49Perfect, solid six.
01:13:50So I think six would be...
01:13:51Six, yeah.
01:13:52They had two dishes that weren't great.
01:13:54One of them that was pretty good,
01:13:56but that doesn't make up for the two lackluster dishes.
01:13:59So I'm thinking a six.
01:14:01I think a six is great.
01:14:09It's a lot harder than I thought it was going to be,
01:14:12getting those critiques and serving 12 people free courses.
01:14:16We started the day wanting a score of somewhere in the 80s.
01:14:21I think at this point, I'm just ready to hear the judges' critiques.
01:14:26Kristen and Lucy,
01:14:28thank you for welcoming us into your instant restaurant, Puggles,
01:14:34and serving us your homely creations.
01:14:37And now it's time for the scores.
01:14:42The guest teams have given you a combined score of...
01:14:52...32 out of 50.
01:14:55That is a lot better than I thought.
01:14:57That's a lot better than I thought.
01:14:57I'm so relieved.
01:14:58We really want to do well in this competition.
01:15:01So that is such a good start.
01:15:04And now it's our turn.
01:15:06We'll score each dish out of 10.
01:15:10Kristen and Lucy, for Entrez,
01:15:12you served us beef tartare
01:15:14with quail egg and truffle flatbread.
01:15:18Beef tartare is one of our favourite classic French dishes.
01:15:22The flavour was good.
01:15:25That beautiful yolk on top of it was just gorgeous.
01:15:29But it was missing a little bit of seasoning and sauce
01:15:32to make this tartare perfect.
01:15:35It had all the essence of beef tartare,
01:15:37but we needed just to oomph those areas up.
01:15:41Obviously, being the first cab off the rank,
01:15:43you're going to learn a lot from tonight.
01:15:46For 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.
01:15:58I'm honestly happy with a six.
01:16:00It's great. I'm happy.
01:16:02Ladies, for men, you served us paella.
01:16:05I thought the seafood was cooked very well.
01:16:09That giant prawn on top of the paella was delicious.
01:16:13The calamari was good.
01:16:15The prawns are cooked perfectly.
01:16:17The mussels are cooked perfect.
01:16:19It had flavour, but we didn't achieve that crust.
01:16:22That's what we were looking for.
01:16:23So for your main course tonight, I score you a six.
01:16:30After his review in the kitchen, I think a six is great.
01:16:34The scum giving you for your main course is a six.
01:16:39That's better than I expected.
01:16:41Definitely good.
01:16:50I would love nothing more than to end on a high and get some really positive feedback.
01:16:55This dessert is so important to me because it really showcases my skills.
01:17:00It was definitely the best dish of the night.
01:17:03The fact that you achieve the layers is a big achievement.
01:17:08Frankly, that was an amazing job.
01:17:13I love the sweet, crunchy bit on top.
01:17:16That was the best bit for me.
01:17:18The coconut sweet rice, I maybe would have loosened it a little bit.
01:17:23And I wanted more mango.
01:17:25We're in mango town.
01:17:27Overall, I thought this was your best course of the night.
01:17:30Well done, ladies.
01:17:31I score you.
01:17:34An eight.
01:17:38The score I'm giving you for your desserts is an eight.
01:17:47Another eight.
01:17:48That's so good.
01:17:49Good job.
01:17:50Thanks.
01:17:51I think getting an eight for the first dessert of this competition means so much because I've
01:17:57found my passion and I want to be a baker for the rest of my life.
01:18:01I'm so proud of you.
01:18:03Kristen and Lucy, that gives you a grand total score of 72.
01:18:17I'm pretty stoked for the 72, I'm not going to lie.
01:18:20This has been a great start to the competition.
01:18:23I reckon we keep the good times rolling.
01:18:26Isn't that right, boys?
01:18:27That's absolutely right.
01:18:30Next up, we're going to South Australia.
01:18:38What's your start of cooking?
01:18:39We're sort of like a gastropub.
01:18:43It's pretty much good quality food.
01:18:45We want you to be full at the end of the meal as well.
01:18:47We're really excited to produce some great food for people.
01:18:49Well, well, good luck, gents.
01:18:51I wish you there.
01:18:53I'm really excited to cook for these guys.
01:18:55It's a great job.
01:18:55You should be proud, guys.
01:18:56Look forward to having you.
01:18:57Yes, thank you.
01:18:58Very, very keen to see what they think of our food.
01:19:01What are you doing?
01:19:01Oh, good job, you.
01:19:03I'm done.
01:19:04Love you.
01:19:04Love you more.
01:19:07Next time, we're in Adelaide.
01:19:10Hey!
01:19:11Come on.
01:19:12We're best mates, Angus and Simon.
01:19:15Do you like that?
01:19:16Still a little bit of a nod to my job in the funeral profession.
01:19:19Are aiming for the leaderboard's top position.
01:19:22Are the pressure's on?
01:19:23With a classic crowd-pleaser menu.
01:19:26We're going to take you on a culinary journey through some pub staples.
01:19:29It's not really our thing.
01:19:31We like a little wine bar.
01:19:33We're in big trouble.
01:19:36And confusion at the table.
01:19:38I don't know what that stuff is.
01:19:39Yeah, I don't know what those gontineers are.
01:19:40I'm not even going to give it a wine.
01:19:42Gontineers.
01:19:43Gontineers.
01:19:44Gontineers.
01:19:45Has classy bogans Alicia and Deanne feeling under attack?
01:19:50I don't know all these finessing, magical herbs I've never heard of in a sense.
01:19:54We're home-style cooks.
01:19:56It's our first walkout of the season.
01:19:59Alicia and Deanne are very explosive.
01:20:01I'm just done with it.
01:20:03I'm absolutely done.
01:20:06Here comes the chaos.
01:20:08With Colin forced to step in.
01:20:11I'm not taking sides.
01:20:12That's it.
01:20:13I'm not taking sides.
01:20:14Oh, it looks like it.
01:20:14I'm not taking sides.
01:20:15I'm not taking sides.
01:20:16I'm not taking sides.