- 2 days ago
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00:00:01Previously...
00:00:02Oh my God, oh my God, oh my God.
00:00:03Three teams opened their hearts...
00:00:06I'm excited to put our food on a plate and take that out.
00:00:10...and their kitchen.
00:00:11That was an amazing job.
00:00:13The flavor of the panna couture was absolutely delicious.
00:00:16The lamb was cooked really well.
00:00:17I really enjoyed your flavors. Well done.
00:00:20Mother and daughter Kristen and Lucy are on top.
00:00:23While classy bogans Alicia and Deanne are at the bottom.
00:00:29Through it all, one team hasn't been feeling the love.
00:00:33I'm not going to mention the plate because...
00:00:37I thought it was all quite one dimensional, yeah, run of the mill.
00:00:42While another has canoodled their way through the competition.
00:00:47A little bit of smooching going on at the end.
00:00:50Obviously you're not brother and sister.
00:00:52No, no.
00:00:57Tonight, we're in Melbourne.
00:00:59Where our Italian lovebirds Tiffany and Giancarlo...
00:01:03Love you.
00:01:04...take a surprise detour to Japan.
00:01:08Where's your secret weapon?
00:01:09It was worn in battle to protect the samurai.
00:01:12I love it.
00:01:12We got a bit of Steven Seagal going on here, huh?
00:01:17Before serving up Italy on a plate.
00:01:20We have Agnolotti di Corniglio.
00:01:22Sfinci di San Giuseppe al Limone.
00:01:25Don't understand anybody.
00:01:26Translation in English wouldn't go astray.
00:01:28Ciao!
00:01:29Ciao!
00:01:30Ciao!
00:01:30Ciao!
00:01:31Oh, oui!
00:01:31Oh, oui, oui!
00:01:32That's French dog.
00:01:35Could their Italian charm...
00:01:37Mum, mummy, yeah.
00:01:38There's love on this plate right here.
00:01:40...finally woo MKR's toughest critic.
00:01:43The food to date for us has been...
00:01:46Middle of the road.
00:01:49It was absolutely delicious.
00:01:50I really enjoyed it.
00:01:52Or will it all end in heartbreak...
00:01:55Wait, dog!
00:01:55...when a kitchen catastrophe ruins the mood...
00:02:03Choking has it big.
00:02:04Yeah, really nasty.
00:02:05...and the queen of critique delivers her biggest bombshell yet.
00:02:11Do you want me to be honest?
00:02:12Yes, please.
00:02:14I was so shocked.
00:02:24Ciao, mamma, ciao!
00:02:27We're in Australia's most European city, Melbourne.
00:02:31Where couple Tiffany and Giancarlo are feeling confident...
00:02:36All right, here we go.
00:02:37Here we go.
00:02:38...as they set up their Italian-themed instant restaurant.
00:02:43Now, glasses, let's put the tablecloth down first.
00:02:45Tablecloth down first.
00:02:46We thought about this moment in this day for a very long time.
00:02:50We want everyone to feel the love for, you know, the Italian culture,
00:02:54Italian cuisine, the way that we do.
00:02:57There's been a little bit of speculation, hasn't there,
00:02:59that we might be all talk, something like that.
00:03:01But, no, we're ready.
00:03:04I think our plates will be more up Jane's alley.
00:03:09No plastic plates tonight.
00:03:11And I feel like this vibe really sets the scene of what we're about to deliver.
00:03:15Which is a high school.
00:03:18We're aiming for 82, 83, 85.
00:03:22Get the menus, get the cans.
00:03:24I think Tiffany is going to take the lead tonight.
00:03:28Giancarlo is going to follow Tiffany.
00:03:30Giancarlo is just, yes, Tiffany.
00:03:33Si, Bella.
00:03:35Awesome.
00:03:36Ciao, Bella, ciao.
00:03:38All right, you ready?
00:03:40Let's get out of here.
00:03:41Let's get out of here.
00:03:42Let's go, let's go.
00:03:54Tiffany and Giancarlo have four hours to shop for ingredients and prepare their dishes before the guest teams arrive.
00:04:03What a gorgeous day to drive around in Luigi.
00:04:06Beautiful day.
00:04:07Italian cars are a big passion of mine.
00:04:09Luigi, we've had for a while now.
00:04:11It's by far my favourite car to drive.
00:04:13It turns heads always, right?
00:04:16It does.
00:04:17Tiffany and Giancarlo are on the tools tonight, Simon.
00:04:21Which way are we going? Left or right?
00:04:22We're going to go right, Gian.
00:04:23Sure.
00:04:24To Carlton.
00:04:25They're going to rustle up, I think, maybe a bit of Italian.
00:04:28Maybe.
00:04:29It could be anything.
00:04:30Could be Greek, could be Turkish.
00:04:32Who knows, Giancarlo?
00:04:33Go back right.
00:04:33All right, all right.
00:04:34I have no idea how Tiffany and Giancarlo are going to work in the kitchen.
00:04:38Because at the table, you can't finish a sentence.
00:04:41Or he's just bumbling on about something that's not going anywhere.
00:04:45And they're just like, all right, Ronnie.
00:04:45Let somebody else talk.
00:04:47Ronnie.
00:04:48She's a bit embarrassed.
00:04:51All right.
00:04:51I don't want to waste time.
00:04:52We're just going to run in, run out.
00:04:54We're halfway through the instant restaurant rant, and we've got Tiffany and Giancarlo.
00:05:00So Giancarlo, I think he's a little bit indecisive around the table.
00:05:05So I'm hoping in the kitchen, he's a bit more direct and knows exactly what he's doing.
00:05:10Yeah, because if he's going to second-guess himself every five minutes, it's going to be a tough night.
00:05:15Okay.
00:05:16Eggplants first?
00:05:18Yep.
00:05:19For entree, we're making parmigiana di melanzane.
00:05:23Do we need 10?
00:05:24So we get one extra for luck.
00:05:2511.
00:05:26Well, let's get 12.
00:05:28All right?
00:05:29I'm getting 10.
00:05:30Okay.
00:05:33Parmigiana di melanzane is basically an eggplant lasagna.
00:05:37I think the most important part of the eggplant is for the eggplant to be cooked properly.
00:05:42Because if it's undercooked, it's inelible.
00:05:44And then I want a strong tomato sauce, full of flavour, basil.
00:05:49So it's about simple things coming together to make an amazing dish.
00:05:53Oh, wow.
00:05:53Don't give me flowers.
00:05:55Give me briques of bambole.
00:05:57I'm most excited about showing everyone our family recipes, my family recipes.
00:06:01They're being passed on through my grandparents.
00:06:03So what are we grabbing now?
00:06:04Okay, I'm getting the potatoes for the pasta dish that we're doing.
00:06:09For main, we're making anilotti di coniglio.
00:06:12So basically anilotti di coniglio is a stuffed pasta with rabbit.
00:06:19Rabbit is one of those meats that you can overcook very easily.
00:06:24If you braise it for too long, then it dries out and gets really tough.
00:06:28Okay.
00:06:29Orange fennel?
00:06:31What am I missing?
00:06:33We need olive oil.
00:06:35Yeah, we'll get there.
00:06:36John has a tendency to get distracted.
00:06:40Go, go, John.
00:06:41What are you waiting for?
00:06:42Grab a couple of fennels.
00:06:43So we've got them.
00:06:45Yep.
00:06:45Stop asking me.
00:06:47What are we going to decide?
00:06:49What a selection here.
00:06:50Something local.
00:06:52Just get anything, John.
00:06:54Yep.
00:06:55The shopping is taking way too long.
00:06:57Time is ticking.
00:06:59We need to get home and start cooking.
00:07:01With their crucial prep time now under three hours.
00:07:05Yeah.
00:07:06Okay.
00:07:06Tiffany and Giancarlo are way behind schedule.
00:07:10How are we going for time?
00:07:11I mean, you're an hour late.
00:07:13But at least we're getting the right ingredients.
00:07:17So that's the cost of doing things right sometimes.
00:07:22Okay.
00:07:23Okay, next.
00:07:24Babe, we've got to stick on the thing.
00:07:26Sorry, sorry, sorry.
00:07:27We've got to keep going.
00:07:27Okay.
00:07:28You can just, yep.
00:07:30All right.
00:07:31So, heading back.
00:07:42Luigi won't start.
00:07:44He won't start.
00:07:51What do we do, John?
00:07:52You just have to breathe, Bob.
00:07:52We have to breathe.
00:07:53We're good.
00:07:54We're good.
00:07:58Okay, what do we do?
00:07:59Um, don't panic.
00:08:03Don't panic.
00:08:04Yeah, it's flooded.
00:08:05The fact that the clock has started back home for our prep time and we're nowhere near
00:08:10home yet.
00:08:10You need me to get out and push?
00:08:12No, no.
00:08:12I've got it.
00:08:13It's not a great start.
00:08:16You can only smile, right?
00:08:18Can you get a cry?
00:08:21It's just adding to the stress and I'm just hoping that it doesn't snowball from here.
00:08:26Why?
00:08:31How much time do we have now?
00:08:33I don't want to know.
00:08:35All right.
00:08:41Woo!
00:08:42Watch out your side.
00:08:43Here we go.
00:08:45Woohoo!
00:08:50I'm really stressed out.
00:08:52We've lost a huge chunk of our prep time and now I'm just freaking out.
00:08:56Oh my goodness.
00:08:57We need to get changed super fast.
00:09:00Get into the kitchen.
00:09:01This is just going to be impossibly tight.
00:09:07Wow.
00:09:09Amazing.
00:09:10Turn around, turn around.
00:09:16Okay, gorgeous.
00:09:17Now we're late, but we're going to make this happen.
00:09:20We've got it.
00:09:21High five.
00:09:21High ten.
00:09:22High ten.
00:09:23We've got this.
00:09:24Let's go.
00:09:24I love you.
00:09:25Love you.
00:09:26Alright.
00:09:26Where's your secret weapon?
00:09:28Secret weapon.
00:09:30Can't cook without my headband.
00:09:33This is not just for show.
00:09:35It was worn in battle to protect the samurai.
00:09:38When I'm cooking, we have a dinner party.
00:09:40I'm always headband sort of, it's like that.
00:09:42It's in the zone.
00:09:43Cobra or that.
00:09:45Cobra Kai.
00:09:47I love it.
00:09:49You good?
00:09:49Yeah, this is amazing.
00:09:51It gets me in the zone.
00:09:51Let's go.
00:09:52Okay.
00:09:54First, I am going to get started on the Sfinci dough.
00:09:56For dessert, we're making Sfinci di San Giuseppe al Limone.
00:10:01An Italian donut with lemon cream.
00:10:05Yeah, I'm looking for a sort of a crispy shell, not overly dark.
00:10:10Nice, light, fluffy inside and the lemon to cut through the fat of the fried dough.
00:10:15Match made in heaven.
00:10:17So Sfinci is always something that my grandmother always made.
00:10:20It reminds me of the weekend celebrations.
00:10:23When it's done right, it has potential to be a 10 dessert.
00:10:27Yeah.
00:10:27How are you liking the look of this Sfinci dough, John?
00:10:30Do you like the consistency?
00:10:32Yeah.
00:10:32Just needs to prove, right?
00:10:33It's a wet dough.
00:10:34Is that enough though?
00:10:35It's going to prove up to here.
00:10:37Okay.
00:10:37And it normally makes 15.
00:10:38Alright.
00:10:39Yeah?
00:10:41Yeah, it's going to prove.
00:10:41You're not happy?
00:10:42It has to prove, it has to prove.
00:10:43Yeah, it has to prove.
00:10:44Okay.
00:10:44We've got to get going.
00:10:45Got to get a wriggle on.
00:10:46Normally the kitchen for us is, you know, we take things at our leisure, we take our time doing
00:10:51our dishes.
00:10:52So this is a challenge, for sure.
00:10:55Mm.
00:10:55Yeah.
00:10:57I'm going to get a start on the entree.
00:11:00Amazing.
00:11:00So that's the pomodoro sauce.
00:11:02Yeah.
00:11:03Simple sauce.
00:11:04Yeah.
00:11:05Garlic.
00:11:06Garlic.
00:11:07It's kind of...
00:11:08Ooh!
00:11:09John, don't do that.
00:11:10I got it.
00:11:11I'll do the garlic.
00:11:12Okay.
00:11:12I got it.
00:11:12Oh, I was just about to do it now.
00:11:14I'll do it.
00:11:14I got it.
00:11:14Okay.
00:11:15It's quite a rich sauce.
00:11:16And it reminds me of childhood really, because I've had it all my life and it's always a
00:11:20favorite, I think.
00:11:21Especially this recipe.
00:11:22It's been passed on through my grandparents.
00:11:25Every Sunday, you know, I grew up eating at my grandparents' house.
00:11:29And it's like stereotypical, but it's true.
00:11:31My grandfather on the piano accordion, my grandmother was a soprano.
00:11:34So beautiful.
00:11:34Cooking the sauce.
00:11:36It was like as stereotypical as it was.
00:11:38Straight out of a movie.
00:11:42You've got to go harder, babe.
00:11:44You've got to go faster.
00:11:45Yep.
00:11:46Yep.
00:11:47Okay.
00:11:47We have 30 minutes.
00:11:48Wow.
00:11:49Until the guests arrive.
00:11:50All right.
00:11:51You just keep...
00:11:52You start layering the rabbit immediately, John.
00:11:54I know, babe.
00:11:55Start.
00:11:55Starting.
00:11:56Start.
00:11:57So we're super duper behind right now.
00:12:00Before the guests arrive, we're hoping to get the rabbit in the oven.
00:12:02It needs to be in the oven, because it needs to cook.
00:12:05We need to get it out.
00:12:06It needs to cool down, deboned.
00:12:07We wanted to give ourselves the three hours to cook it.
00:12:11So we are behind, absolutely, but it's not impossible.
00:12:15With the rabbit, we're going to braise and steam in the oven.
00:12:18It's potatoes, onion, cheese.
00:12:21And we're not going to peel.
00:12:22We've both got to chop potatoes right now.
00:12:24Yep.
00:12:24How many do we have there?
00:12:24Come on, baby.
00:12:25Stop peeling, babe.
00:12:26I'll stop.
00:12:27I'm going to finish peeling this one here.
00:12:29All right.
00:12:30John, what's the point?
00:12:32Okay.
00:12:32Fair enough.
00:12:3515 minutes.
00:12:36Keep pushing.
00:12:36Just push, push, push, push.
00:12:38So what you need to do is just listen to what I'm saying.
00:12:41You've got to get the rabbit in the oven.
00:12:43Let's go, let's go.
00:12:44Are we changing?
00:12:45Let's go.
00:12:46Baby, let's do it.
00:12:47Let's do it.
00:12:47Yeah, no more finessing.
00:12:48That time is gone.
00:12:50Yep.
00:12:50Not even layering.
00:12:51Just throw it all in.
00:12:52No, I'm done.
00:12:53I'm just putting this to the top.
00:12:54Let's do it.
00:12:55Okay, three, one.
00:12:56Layer one.
00:12:57Okay.
00:13:00This was our biggest goal that we needed to make sure we achieved.
00:13:03Okay.
00:13:04And we've done it.
00:13:05Yes.
00:13:06Okay, now.
00:13:07But I forgot something.
00:13:08We're going to take it out.
00:13:09No, no.
00:13:10No, we're going to take it out.
00:13:10We're going to take it out.
00:13:11The white wine.
00:13:12And the cheese.
00:13:14Oh.
00:13:14Yep.
00:13:15Every time.
00:13:15Forgotten the cheese.
00:13:17Here you go.
00:13:17Come on.
00:13:17I'm nummy, yeah.
00:13:18I'm nummy, yeah.
00:13:18It's alright.
00:13:19If we cook the rabbit without the wine and the cheese, it would be dry as fork.
00:13:25Ready?
00:13:25Three, two, one.
00:13:26I've got it.
00:13:28Alright.
00:13:29Price is avoided.
00:13:31Hey.
00:13:31What?
00:13:32That's in.
00:13:33Rabbit's in.
00:13:34Alright.
00:13:35It has not been the best start to the day for us.
00:13:37I am really worried that we're not going to be able to deliver a three-course meal tonight.
00:13:42We're feeling the pressure right now.
00:13:44Pressure right now is real.
00:13:52The food to date for us has been...
00:13:56Middle of the road.
00:13:57So tonight we're really hoping that we get the first good food.
00:14:00And I'm hoping it should be a lovely, drama-free evening.
00:14:04Excellent.
00:14:04Turn it up.
00:14:05The bombshells are back.
00:14:07Let's bring up the heat tonight.
00:14:08Oh, I'm ready for it.
00:14:09I'm ready to bring some drama and put some people on the spot this evening.
00:14:14Everybody's coming, wake up!
00:14:15Being at the bottom of the leaderboard, I do believe that we have been judged a bit on our personalities
00:14:20rather than just our cooking.
00:14:22Because some things aren't adding up.
00:14:24If you will, the math ain't nothing.
00:14:26The math ain't nothing.
00:14:27The math ain't nothing.
00:14:27The math ain't nothing.
00:14:30Shall we do it?
00:14:32Yes!
00:14:35Yes!
00:14:35Yes!
00:14:37Okay.
00:14:38All right.
00:14:39I just wish that I didn't feel this way.
00:14:41I wish I felt more ready.
00:14:43Here we go.
00:14:44Ready?
00:14:45Yes, let's do it.
00:14:50Hello!
00:14:54Hello!
00:14:55Hello!
00:14:55Hello!
00:14:56Hello!
00:14:57Hello!
00:14:57Hello!
00:14:57They look slightly flustered.
00:14:59Tiffany's looking a little hot under the collar.
00:15:03Welcome.
00:15:04Welcome.
00:15:06Welcome.
00:15:06He's got a bandana.
00:15:07I was thinking we're having sushi.
00:15:10Hello!
00:15:11How's it going?
00:15:11Okay.
00:15:13Whoa.
00:15:17Oh, wow.
00:15:18Oh, look at all the tomatoes.
00:15:21This is so cool.
00:15:22Wow.
00:15:23Thanks for that.
00:15:25This is cute.
00:15:26Is there a proposal?
00:15:28Yeah.
00:15:28Are we at a Vegas chapel?
00:15:30Yeah, it was, um, it was very Italianate.
00:15:33I wouldn't say Italian.
00:15:36Sure.
00:15:36Which I don't hate.
00:15:38I wouldn't have chosen.
00:15:40Welcome to our instant restaurant.
00:15:43Ciao, Bella, Ciao.
00:15:45Nice.
00:15:46Hopefully most of you know that Ciao in Italian means hello and goodbye.
00:15:51So tonight it's hello, beautiful, goodbye.
00:16:00Hello, eat our dinner and f*** pretty much.
00:16:02Yeah.
00:16:03Okay.
00:16:04Well, that's nice.
00:16:05We'll be with you soon.
00:16:12Cheers.
00:16:13Cheers.
00:16:14We are definitely getting Italian tonight.
00:16:17Woo.
00:16:18Woo.
00:16:19Coming in, I think we're just ready to, you know, say our piece.
00:16:22Ask questions.
00:16:22Yep.
00:16:23Because we got higher scoring from the judges than Angus and Simon's instant restaurant,
00:16:28but yet the guest totals around the table were lower.
00:16:31Are they intimidated by us?
00:16:33Are they just wanting to try and get rid of us?
00:16:35Kids, uh, we're planning to stay.
00:16:37Yes.
00:16:37So what did we miss last night?
00:16:40There was...
00:16:41Plate gate.
00:16:42Yes.
00:16:43Plate gate came to party.
00:16:44So there was some conversation back and forward around the plateware that you had chosen.
00:16:50Oh, guys, here we go again.
00:16:52Surely someone else has got something interesting to talk about, you know?
00:16:58Someone want to fill us in?
00:16:59Look, we'd rather not hash it up again, to be honest.
00:17:02The discussion basically came down to the fact that Jane said she would score down because
00:17:07of the plate.
00:17:08And Lucy was saying...
00:17:08No, I didn't say score down.
00:17:09I said that I would take the plate into consideration with my scoring aesthetically.
00:17:14And Lucy was like, whether you like the plate or not, it's about the food.
00:17:16So it sounds like there was some of that, because by the scores that we got from the
00:17:20judges compared to what we're sort of hearing around the table, the scoring seems like it
00:17:24was a bit strategic.
00:17:26You know, it's not a great thing to be judged on the plating skills and stuff.
00:17:29I understand that...
00:17:29No, it was definitely not plating skills.
00:17:31It was actually just the physical plate.
00:17:33But I did think with your plating, I thought it was ironic.
00:17:38We figured that out the further we got through the night.
00:17:41Yeah.
00:17:43I might be wearing red, but I'm feeling red.
00:17:46There is steam coming out of my ears that you can't see at the moment.
00:17:50Just being judged on a plate.
00:17:52You're not eating the plate, are you?
00:17:53The plate has no flavour to it to add to the dish, so I'm really confused.
00:17:58Here we go again.
00:18:00Alicia and Deanne, they're going to do another walkout, or they're going to flip the table.
00:18:05Why do you always think someone's going to flip the table?
00:18:08So you could use the score to us, obviously, lowering lots of our plating and the plates
00:18:12that we've used for our dinner party, is it?
00:18:14No.
00:18:15The food we ate at your restaurant was not as good as the others.
00:18:19Okay.
00:18:19It simply came down to that.
00:18:23I'm not apologising for anything.
00:18:25It was a really fair score that Alicia and Deanne received.
00:18:28The food spoke for itself.
00:18:31Coming up...
00:18:32The smell is unreal.
00:18:34Can Giancarlo do his family proud with their classic Italian recipes?
00:18:40It tastes like home because it's something that my grandmother always made for me.
00:18:43They have put their money where their mouth is.
00:18:45It was a dish with a lot of luck.
00:18:47Come on, men.
00:18:48But will their lost prep time be a hurdle...
00:18:51You've got to go quicker.
00:18:52I'm getting there.
00:18:53I'm getting there.
00:18:54We really have to be careful with these bones.
00:18:55...that trips them up.
00:18:56That's a whole leg there.
00:18:59And at the table, the class warfare heats up.
00:19:03Does winning the 100 grand mean a lot to you?
00:19:05I think it would be lovely.
00:19:07A cup of tea is lovely.
00:19:09It's not what we would term as life-changing.
00:19:11Absolutely.
00:19:34Judge?
00:19:39Hey.
00:19:40Who's the judges?
00:19:41The judges are here.
00:19:43Oh, my gosh.
00:19:44We're behind big time.
00:19:46I might faint.
00:19:47I'm actually, internally, freaking out.
00:19:51Ciao!
00:19:53How are you?
00:19:55We're good.
00:19:56Well done.
00:19:57Very good.
00:19:57Good.
00:19:58Good man.
00:19:59Here we go.
00:20:01Bonsoir!
00:20:08Evening.
00:20:08Good evening, Ned.
00:20:09Good evening.
00:20:09Good evening.
00:20:10Good evening.
00:20:11Good evening.
00:20:12We've got a bit of Steven Seagal going on here, huh?
00:20:15Hey?
00:20:18Welcome, Manu and Colin, to our instant restaurant.
00:20:22Ciao, Bella, ciao.
00:20:23Ciao, Bella, ciao.
00:20:23All our food tonight means something to me, personally.
00:20:27Yep.
00:20:28And also to Tiffany.
00:20:29It's recipes that have been passed on from Jan's family.
00:20:32So it's a very special honour to be sharing them with you all tonight.
00:20:37Okay.
00:20:37So what's on the menu, please?
00:20:39In front of you all is a can.
00:20:41The menu's inside, so you need to crack the can.
00:20:44Yep.
00:20:44Okay.
00:20:52I have no idea what we're eating.
00:20:54None of it.
00:20:55Don't understand any of it.
00:20:56Translation in English wouldn't go astray.
00:20:58Yeah, that's most of our first language here.
00:21:01So for primi or entree, tonight we have the parmigiana di melanzana.
00:21:07Yes.
00:21:07Which is an eggplant parmigiana.
00:21:09Yes.
00:21:10I think the parmigiana.
00:21:12The melanzana.
00:21:13Yes.
00:21:13It's a dish that we really love.
00:21:15Yeah.
00:21:15And that we've made before ourselves.
00:21:17I could eat eggplant every day of the week.
00:21:19And for main, we have agnellotti di coniglio, which is rabbit agnellotti.
00:21:26I love rabbit.
00:21:28I make a cracking rabbit ragu.
00:21:30So I'm very excited about this dish.
00:21:33Yes.
00:21:33And then for the dessert, for the dolce, we have Svinci di San Giuseppe a limone, which
00:21:39is a Sicilian donut with a Neapolitan style cream.
00:21:43Oh, a donut.
00:21:44Yes.
00:21:45Diffuccini chaffa de limone.
00:21:49At this stage, there's no real way you can stuff it up.
00:21:51We all have no idea what we're eating.
00:21:53It all sounds delicious.
00:21:55Yum.
00:21:56And complicated.
00:21:57Yes.
00:21:58Extremely technical, so we've got this.
00:22:02All right.
00:22:02Maybe you should be running back up and get on with your menu.
00:22:05Absolutely, if you don't mind.
00:22:07Okay, ciao.
00:22:08Ciao.
00:22:09Ciao.
00:22:10Ciao.
00:22:10Ciao.
00:22:11Buena.
00:22:11Grazie.
00:22:13Looking at this menu, I know that there are technical elements to this.
00:22:16And I know there's a million things that can go wrong.
00:22:19And if you nail it, it'll come out amazingly well.
00:22:22But if they don't deliver, it's going to be...
00:22:24Hello.
00:22:25Beautiful.
00:22:25Goodbye.
00:22:30So for your entree now, for the parmigiana la melanzana.
00:22:33Yep, which is the eggplant parmigiana.
00:22:35Yep.
00:22:36Where are we with that?
00:22:37So I've got the sauce on.
00:22:39Okay.
00:22:39For entree we're making parmigiana di melanzana.
00:22:43It tastes like home because it's something that my grandmother and my mother always made
00:22:47for me.
00:22:47So I grew up eating this dish.
00:22:49This is a childhood favourite of John's.
00:22:51And it's something that's quite big in Sicilian culture and Neapolitan culture, which is what
00:22:57my heritage is.
00:22:58That's going to be a feature of a lot of our dishes.
00:23:00It's going to be a combination of all regions of Italy.
00:23:03I'm going to start assembly.
00:23:04We also have three different types of cheese that we're putting in the parmigiana.
00:23:09So mozzarella, pecorino romano and parmigiano reggiano, as well as a garlic bread crumb just
00:23:15to add another textured element.
00:23:18Ready?
00:23:18Go in the oven.
00:23:19Let's do it.
00:23:20They look beautiful.
00:23:26Sigh of relief.
00:23:29I've got a challenge here.
00:23:31I've got a challenge.
00:23:32I think Colin's going to start.
00:23:33I want Colin to pronounce some of those beautiful Italian words.
00:23:39I'm going to ask you.
00:23:40You can start with dessert, please.
00:23:45Sphynchi di San Giuseppe al Limone.
00:23:50Yay!
00:23:52All right, ladies.
00:23:54Parmigiana de la Malazana.
00:23:56That's like the castle.
00:23:59Malazone or something.
00:24:01Malazone.
00:24:02Parmigiana de la Malazone.
00:24:05Ah oui.
00:24:06Ah oui oui.
00:24:06That's French, darling.
00:24:10So when you read a menu like this, do you feel intimidated?
00:24:13No.
00:24:14It's words that I can't even say.
00:24:17So I'm going to go by taste.
00:24:19Parmigiana.
00:24:19Love a parmigiana.
00:24:21I'm wondering if it's going to have the ham.
00:24:23You know, it's going to be the traditional Australian way.
00:24:27I'm not sure.
00:24:27Probably not.
00:24:30I've had a lot of bad eggplant.
00:24:31I think it's actually harder to cook than people think.
00:24:34It's really easy to overcook or to be really wet and just tastes like mush.
00:24:39Tiffany and Giancarlo, what's your impressions of them?
00:24:42Giancarlo and sort of the way he talks about food.
00:24:44I don't think we've got a true representation of what he's like at the table
00:24:46because he's been a bit confused with his answers.
00:24:48He's going left, he's going right, he's going up, he's going down.
00:24:51But I think this is where the proof will be in the pudding for him.
00:24:53I think his true nature will come out through his food.
00:24:58Giancarlo cannot go straight to the point.
00:25:00He's indecisive.
00:25:02If you can't just decide to be quick on your feet,
00:25:05then that might be a big downfall for them.
00:25:10Take them out.
00:25:11Yeah, but I want to put the sauce on it.
00:25:14Yes or no?
00:25:15They're well cooked, I think.
00:25:17They look amazing.
00:25:19They smell even better.
00:25:21The smell is unreal.
00:25:23Oh, yeah.
00:25:24They cooked really well.
00:25:26They cooked really well, babe.
00:25:28What we need to do now is, I think, start plating up.
00:25:30What do you think?
00:25:31Yep.
00:25:31Let's do it.
00:25:32I agree.
00:25:33The moment of truth is when we remove the rings.
00:25:37That's when we're going to know if this has been a success or not.
00:25:41We've got one test up.
00:25:43I'm just so looking forward to pulling the ring off the stack
00:25:47and seeing those beautiful layers.
00:25:50Do you ever think we thought about getting it out of here?
00:25:53Just lift it.
00:25:53No, but it's going to...
00:25:55No, no.
00:25:56I can actually pick it out with my fingers.
00:25:59How would you get it first?
00:26:00I'm going to just grab it.
00:26:01Yeah, no, but it's going to come out.
00:26:04Yeah, I'm going to put my hand in there and grab it.
00:26:06Just let me.
00:26:08Just give me a go.
00:26:14Okay.
00:26:16Well done.
00:26:20Don't, don't.
00:26:22Okay.
00:26:24Yeah.
00:26:26Disaster.
00:26:28Nice.
00:26:29Hold it.
00:26:29Like, what a mess.
00:26:33Yeah.
00:26:33I, um, you've got to get the paper off the bottom.
00:26:35I know.
00:26:40All that work.
00:26:40No words.
00:26:51In Melbourne, Tiffany and Giancarlo's eggplant parmigiana entree...
00:26:57Hold up, babe.
00:26:58Don't, don't.
00:26:58...has buckled...
00:27:00Hold on, hold on.
00:27:00...under the weight of expectations.
00:27:03Hold it.
00:27:04Stop.
00:27:05Stop.
00:27:05Stop.
00:27:08Oh my gosh.
00:27:10What a disaster.
00:27:14Don't lift the other one.
00:27:15John, I have to, I, I can do it, but I just need you to stop doubting me.
00:27:19No, no, it's going to cool down.
00:27:20I can't touch this one here.
00:27:22We pride ourselves on our presentation of the food,
00:27:26and for it to just be an absolute complete mess.
00:27:31Heartbreaking.
00:27:32Yeah.
00:27:37We have no more spares.
00:27:39Like, we cannot make one more mistake.
00:27:42Ready?
00:27:43Yep.
00:27:44I pull the ring off the parmigiana.
00:27:50And it comes off beautifully.
00:27:54Beautiful.
00:27:55All right, we need to get them out ASAP.
00:27:57You can see all the layers.
00:27:59It looks amazing.
00:28:00They're working out.
00:28:02Wow, these flavours are going to be incredible.
00:28:05The cheese on the top is delicious and crusty and crunchy.
00:28:09Then we finish it with our beautiful garlic bread crumb
00:28:12and a gorgeous basil oil I made.
00:28:14One more.
00:28:15You ready?
00:28:18Perfect.
00:28:19Look at them hold together like that.
00:28:21Yeah, it's great.
00:28:22It's beautiful.
00:28:25We just hope the eggplant is cooked properly.
00:28:29There's always a little bit of a gamble there
00:28:31with the eggplant becoming mush.
00:28:33We have a lot to prove to the other teams.
00:28:36We can cook and we're here to stay.
00:28:39Colin, menu.
00:28:41Perfect.
00:28:41Let's do it.
00:28:53Andre is served.
00:28:57Andre is served.
00:29:09it looks excellent like a really winning dish I'm quite surprised I was so shocked it looks
00:29:21like something that you would order at an Italian restaurant and you'd be really impressed when it
00:29:25landed in front of you thank you thank you think the food in general looks lovely in their entree
00:29:34yeah I think the presentation is great it's the first one where I feel like they put some effort
00:29:39into what it's going to look like yeah
00:30:12thank you very much thank you these recipes mean a lot to us we're just trying to share that
00:30:19then we hope that we translated that through to everyone
00:30:24bon appetit
00:30:49I think that's the tastiest thing you've eaten all week
00:30:54Lucy you've got a clean plate from what I can see I do that was so delicious that was everything
00:31:01about it I loved the eggplant is exactly how I wanted I want it to be like soft I loved
00:31:06it
00:31:06they have put their money where their mouth is yeah that was a restaurant meal I'm eating my
00:31:12words right now that's 100% and I'm eating all of that too that was beautiful it was absolutely
00:31:18delicious it was well seasoned I really enjoyed it here we are yeah finally finally how many dishes
00:31:26have we had too many nine and this is the first one that I felt yeah it was deserved to
00:31:32be yeah the
00:31:33competition yeah I loved it I think it's everything I would have expected it was really as I've had it
00:31:40before in Italy it's just bang on Jane are you happy with the plate do you want me to be
00:31:49honest yeah I think
00:31:52I think that the plate was slightly too small that's all
00:32:06Tiffany and Giancarlo for entry you delivered parmigiano di melanzane
00:32:17um I've got to be honest with you I've expected a little bit more from you
00:32:28just a little bit more
00:32:32oh my god oh my god oh my god oh wow the layers were amazing tomatoes were well done
00:32:41it was creamy it was salty sweet acidic a little hint of the crumbs the eggplant was cooked perfectly
00:32:52it was a dish with a lot of love yeah are you all right Tiffany
00:32:59just overwhelmed I think you know we're we're just really happy to be here to begin with and
00:33:04then to hear that feedback is um yeah means a lot doesn't it I'm gonna
00:33:12Tiffany and Giancarlo have started really well if they can maintain this standard they will be top
00:33:19of the leaderboard well it's a good start of the night don't let us then with the rest okay thank
00:33:24you
00:33:29oh my gosh I just I'm just so proud of the both of us that we're doing these dishes that
00:33:37have been
00:33:37passed down from John's family we're doing them justice I'm so proud of you
00:33:44I feel accomplished um I think we did an amazing job for great we just do that we've got to
00:33:55go from
00:33:55that I know we've got to keep going up or at least stay on that level absolutely one course down
00:34:03to go
00:34:04that went down really well but this main is very technical but we've got it we've got it we've got
00:34:11it
00:34:11so right now you're gonna mix the filling and then I'll roll out the pasta now for main course we're
00:34:17making agnellotti di cornelio which is a family recipe that I grew up with it's a rabbit dish but we're
00:34:24using it as a filling in a pasta so it's a traditional dish but we're putting our own twist on
00:34:29it all right ready
00:34:33oh look at that meat oh my gosh it's a rabbit filling it's moist it's tasty beautiful it tastes
00:34:43like my mum's dish yum really have to be careful with these bones with the rabbit I would expect
00:34:52to score us down if you found a bone yeah it's it's one of those things that it's almost inevitable
00:34:59with rabbit so I think it's maybe part of the reason why it's not used as fillings we've actually
00:35:03had bones every time we've had rabbits anywhere else and it's just unpleasant so we're working
00:35:10really hard to make sure it doesn't happen when I had this dish growing up we will be spitting out
00:35:14the pallets from the from the shotguns so it's a far cry from that okay
00:35:24has anyone been over to Italy and has like any good stories or yeah you've traveled over there and
00:35:30so we go there quite often we literally just eat our way around Italy I still don't understand why Jane
00:35:38are still living in Australia if they love Italy so much they want to buy a palazzo there when you
00:35:47get
00:35:47your palazzo are you gonna have a lot of fruit bearing trees if we get some sort of outdoor space
00:35:52that'd be
00:35:52amazing you don't own one yet yeah no you're gonna buy the money that you win here well that would
00:35:59help
00:35:59surely does winning the hundred grand mean a lot to you I think it would be lovely lovely walking in
00:36:11the park is lovely a cup of tea is lovely would it change your life I feel very strange about
00:36:20money
00:36:20changing your life it's not really a focus on our existence wouldn't change much what how would it
00:36:31not change much look we said we'd get a boob job for some people a hundred grand is absolutely life
00:36:40change a lot of people for me it would change my life as a micro baker for us personally at
00:36:49our point
00:36:49in life it's not what we would term as life changing no but it could certainly be life
00:36:56changing just to people in a different situation yeah someone who is just a different demographic
00:37:01absolutely if we're at our stage of life and a hundred thousand dollars was life changing I think
00:37:12we've done it wrong coming up John we've got a lot to do will Tiffany and Gian Carlos speed in
00:37:23the
00:37:24kitchen you've got to go quicker or lack thereof I think we cut this here babe you just got to
00:37:30start
00:37:31be there undoing a flop
00:37:40this is heartbreaking in Melbourne Tiffany and Gian Carlo are hopping to it with their main course rabbit
00:37:54pasta I'm confident that we have all the bones out of mixture oh fantastic that's the hardest part all
00:38:00hard work I've done for the main we've got the rabbit filling the pasta sheets that need to be
00:38:05made and also the sauce for the pasta we have to move fast now John yeah because the pasta is
00:38:12out now
00:38:12so we have to make sure that we use it because it will form a skin and it will dry
00:38:16out timing on the
00:38:19main is going to be the most difficult thing how are you feeling baby we I'm feeling good feeling good
00:38:25I'll feel better when you've got filling in the pasta yeah thank you I think we cut this here right
00:38:37when I pinch it to bring it over John we've got a lot to do I know babe come on
00:38:43man I'm getting
00:38:44there honestly but I think they cut it in the middle and they tie it up right yeah I need
00:38:51you
00:38:52to just twist it and start piping it does feel tense in the kitchen right now we've got a lot
00:38:58going on
00:38:59but under pressure Gian Carlo he goes the opposite of panic he slows down so do gaps don't do one
00:39:07long
00:39:07line do gaps do dashes like the sizes that you want you know that yeah but now that I'm doing
00:39:12it
00:39:13this close to this bench am I doing it on this side to fold it over or this side to
00:39:16fold it over
00:39:17anyway babe doesn't matter you just got to start yeah this main has to be beautiful and perfect
00:39:25that's why we need to communicate a little bit better because if we don't this could fall apart
00:39:31you've got to go quicker sorry I know
00:39:36Gordon how do you think Tiffany and Giancarlo are going to do tonight I've said it right from the very
00:39:43beginning that I think Giancarlo and Tiffany our biggest competition so tonight I'm very nervous
00:39:49if they fail she'd be like yes we're in what you feel that they they are your competition I think
00:40:05because like us we're serving something from something very familiar to us pork yes so I'm
00:40:13talking to the queen of pork queens queens queens maybe you've been watching my uh my cooking closely
00:40:23yes Colin has been posting a lot on tiktok he's a tiktok star I've been cooking all this pork if
00:40:31you've been
00:40:32following Colleen he cooks every day at home yeah he does yes he's cooking lots of pork he's cooking for
00:40:37his family
00:40:38so the social media you've been watching of my pork cooking yes did I do it wrong say you're the
00:40:45judge
00:40:45what tips would you give me your cooking is very different from how we cook our pork yeah and I
00:40:51think
00:40:51ours is actually better it's different did you like mine though it was a bit weird how you cooked it
00:40:57with everything already there with the potatoes it works yeah I am actually Colin's biggest fan
00:41:04because Colin actually cooks things that I would actually eat yeah so I look up to Colin okay can you
00:41:11cook it for me and then I I'd be like oh he really is the king of pork all right
00:41:18we want to talk about
00:41:30I love rabbit it's like such a tasty meat but I think it's going to be tricky to get it
00:41:36super tender
00:41:38in the little pastures if the entree is anything to go by this could be a bit of a powerhouse
00:41:44I'm
00:41:44excited I think Tiffany and Giancarlo have started very well I'm thinking at this stage that maybe my
00:41:53feelings towards their abilities were misguided however if we get overcooked rabbit that'll be game
00:42:01over so this is a real make-or-break dish for them so the jus is bubbling away with a
00:42:10butter and sage
00:42:10sauce right with the with the juu rabbit yeah white wine all we need to do is cook the pasta
00:42:17and then
00:42:18in the meantime I could probably roll another 10 I don't need you to roll anymore John with we've
00:42:23stopped the pasta we've made a decision John yep I agree I agree it is my stress we're both feeling
00:42:30it
00:42:31oh it's hot in this MKI kitchen oh my goodness okay I'm putting the pasta in
00:42:39beautiful little pillows I've been cooking pasta all my life since as long as I've been able to stand
00:42:45so it means a lot for us beautiful I love the depth of flavor in this dish that beautiful glossy
00:42:53jus sauce coating at the beautiful pillows of the plain agnolotti seven per plate yeah
00:43:07just one more just one like that I think they look delicious yes they're all a bit bit messy it's
00:43:18not it's not bad messy it's homely messy like there's love on this plate right here I'm feeling so confident
00:43:25I'm so proud again the past is like perfection but there's not many elements on the plate
00:43:32that sauce is quite a simple sauce so nowhere really to hide here okay so
00:43:37menu menu let's go let's go let's do it
00:43:49main is served
00:43:54thank you
00:44:01it looks quite simple with not a lot of elements it's all going to come down to the flavor
00:44:11Jane will be judging left right and center on this it's very rustic it's very homely but the
00:44:19plate was a good color it was a good scale for the dish it was giving hot mess on the
00:44:25plate if you
00:44:26well being at the bottom of the leaderboard there's a hope in me and excited that this could be a
00:44:33flop
00:44:35still smaller
00:45:00after watching the judges eat I have no idea whether they liked it or if they hated it
00:45:08it's nerve-wracking yeah
00:45:14coming up
00:45:18wait up
00:45:19that's a whole leg there that's a big bone for a little rabbit
00:45:23choking hazard yeah really nasty it was an ugly dish have Tiffany and Giancarlo
00:45:31have served their main course rabbit and Yolotti
00:45:32given their competitors a leg up
00:45:35do you consider this team your competition we can definitely beat them
00:45:38we can definitely beat them do you think you will handle the pressure yeah we'll be fine
00:45:51we're in Melbourne where Tiffany and Giancarlo have served their main course rabbit and Yolotti
00:45:59but will their guests hop on board
00:46:03I felt like the judges were taking an extra long time tasting it
00:46:10I have no idea whether they liked it or if they hated it
00:46:15all right thank you thank you
00:46:21bon appetit
00:46:22thank you
00:46:32this
00:46:33this
00:46:33annulotti
00:46:34is
00:46:35delicious
00:46:36it's so good
00:46:37the pasta is perfectly cooked it's like tender
00:46:40the rabbit
00:46:42is
00:46:43tasty but delicate
00:46:45there's the right amount of parmesan on top
00:46:47they have
00:46:48nailed this
00:46:49Our position at the top of the leaderboard is completely gone.
00:46:57Couldn't fault it, really.
00:46:59I think that it looked clean on the plate.
00:47:01It was a good scale for the dish.
00:47:07Did you get a bite?
00:47:11Waiter!
00:47:15That's damn mouth.
00:47:19It was a big bone Deanne pulled out.
00:47:22Yeah.
00:47:22Quite big, actually.
00:47:23Like, choking has it been.
00:47:24Yeah, really nasty.
00:47:28So, Jane, what do you reckon?
00:47:30I thought it was great.
00:47:31It was really umami and really rich and delicious.
00:47:34You've got eight pieces of pasta on a plate.
00:47:38There's very little else going on there.
00:47:40I think they did a good job plating it.
00:47:43I like it again.
00:47:45I feel like I'm eating dumplings with a nice butter cheesy sauce.
00:47:50I actually like it because I love dumplings, so.
00:47:53Agnolotti or ravioli is an Italian dumpling.
00:47:57But the taste, I love it.
00:47:59I think that what they've produced for entree and main have been,
00:48:02I wouldn't say exceptional, but I'd say it's been the best down the food that we've seen.
00:48:08I thought the flavours were there.
00:48:09It was good.
00:48:10Um, and then I got a bone in mine and it completely turned me off.
00:48:14And all I thought about was just a little rabbit running around.
00:48:16And I was like, no, I can't do that.
00:48:18I don't like eating meat off the bone.
00:48:20That's just who I am and I just can't do it.
00:48:22That's a whole leg there.
00:48:24Oh, yeah.
00:48:25That's a big bone for a little rabbit.
00:48:27Poor thumper.
00:48:29Probably the wrong team to give the bone to.
00:48:31We'll have to knock points off for this.
00:48:39Tiffany and John Keller for main chorus you gave us Agnolotti de Cornelio.
00:48:57This is heartbreaking.
00:49:04I don't care.
00:49:06It is what it is.
00:49:08It's a peasant style dish that if I went to a nona's house,
00:49:12you would get a bowl of that and you'd go,
00:49:15wow, this amazing dish at this nona's house.
00:49:17And you'd tell someone about it when you went back to Australia.
00:49:21There's elements you could elevate this dish.
00:49:23A splash of lemon, a bit of deep fried sage.
00:49:28Well, basically I was eating a plate of love.
00:49:33That first bite of the Agnolotti was just like yum.
00:49:39Buttery, cheesy.
00:49:41The pasta was perfect.
00:49:43I really, really enjoy this dish.
00:49:47It really delivered with flavour.
00:49:49The pasta was fantastic again.
00:49:52And I think you belong to this competition really.
00:49:55Thank you very much.
00:49:57It means a lot.
00:49:58Don't drop the ball.
00:49:59Do not drop the ball.
00:50:01Do not drop the ball.
00:50:01Just go and deliver, what do you call it?
00:50:05A heart trick?
00:50:06A heart trick.
00:50:08Thank you very much.
00:50:09Cheers, guys.
00:50:09Thanks, guys.
00:50:14I'm feeling really confident, really good,
00:50:17but also feeling the pressure of doing so well
00:50:19in our first two cooks, the entree and the main,
00:50:22and now we really have to deliver on the dessert.
00:50:25One, two, three.
00:50:27Reset.
00:50:29Let's do this.
00:50:30Your Sfinci are amazing, babe.
00:50:32Okay.
00:50:33For dessert, we are having Sfinci di San Giuseppe a Limone,
00:50:37which is a Sicilian street donut.
00:50:39The Sfinci dough should be ready.
00:50:42What do you reckon?
00:50:43I'm a little concerned about the dough.
00:50:46It isn't as high as what I'm used to.
00:50:49The dough has deflated by more than half,
00:50:54which is not good.
00:50:56Has it over-proved?
00:50:57No, it hasn't over-proved.
00:50:58I wanted it to sit for longer.
00:51:00I feel like it may have over-proved.
00:51:02It hasn't.
00:51:02I know it hasn't.
00:51:04Okay.
00:51:05You need air in the Sfinci dough
00:51:08to give it that light, spongy, fluffy texture.
00:51:11It looks like we're doing small donuts.
00:51:14We're just going to have dense donuts,
00:51:17and that's not what we want to serve.
00:51:18It's a fail.
00:51:19Yeah.
00:51:24In Melbourne, Tiffany and Giancarlo's dessert dreams have fallen flat.
00:51:31So we've gotten into the kitchen, and our dough has completely deflated.
00:51:36See how rare it was?
00:51:37Yeah.
00:51:37That's where it needed to stay.
00:51:39We're going to test it and see how air it is.
00:51:42I'm going to give it a go to see what happens.
00:51:45We've got the oil on.
00:51:46One of the main attributes of Sfinci is that it's supposed to be spongy.
00:51:49Yeah.
00:51:50And without the air in there, there is no sponge.
00:51:52So it's not a Sfinci.
00:51:54It would already be fright-like.
00:51:55They go puffed up and golden brown by now.
00:51:58Exactly.
00:51:59It wasn't coming out the colour that it should come out.
00:52:02They were dense.
00:52:03Yeah, yeah.
00:52:04It's not working.
00:52:05I'm going to try enough.
00:52:07No, no.
00:52:08Babe.
00:52:08What's wrong with it?
00:52:09Don't waste your time.
00:52:10It's wasted time.
00:52:12Yeah.
00:52:12It's just not good enough for competition.
00:52:14It's not what we envisioned.
00:52:19We lost the air in the doughnut.
00:52:21Yeah.
00:52:21And so it's no longer a Sfinci, which means sponge.
00:52:26I think the judges have really enjoyed our first two courses.
00:52:29Mm-hmm.
00:52:30So that position on the top really comes down to this dessert.
00:52:34How long does it take to make a new dough?
00:52:36Well, it needs an hour to prove.
00:52:38To prove, right?
00:52:41You want to start a fresh dough?
00:52:46Yeah, I reckon it's double the yeast.
00:52:48Get more air in there.
00:52:50Try to get it out in half an hour.
00:52:52The texture's going to be fine.
00:52:53It's going to be a little bit yeasty in flavour.
00:52:55We need to scrap the original dough and make a new batch of dough.
00:52:59to save this dish.
00:53:01We have no choice.
00:53:01Otherwise, it's just going to be lemon cream with cherry.
00:53:04We can do this, babe.
00:53:05We can do it.
00:53:06Yeah.
00:53:06We can do it.
00:53:10All right.
00:53:12We want to start dessert.
00:53:13I want dessert.
00:53:16So for dessert, we're having
00:53:19Sfinci de San Giuseppe Alamone.
00:53:22Oh my God, you know more French than he does.
00:53:27I mean, oh my God, you know more Italian than he does.
00:53:30I'm expecting light, fluffy, not dense, not oily.
00:53:34The type of doughnut where I can eat more and more and more.
00:53:38Are you, are you hoping that they'll do well on dessert?
00:53:41I think they've delivered really strong dishes today.
00:53:45So I was even telling Golden, let's maybe let's not aim for the dough.
00:53:50Maybe just second.
00:53:53But I'm hoping they flop.
00:53:56You know, raw dough on the inside would be perfect,
00:53:59over crisp on the outside, just oozing with oil everywhere.
00:54:01Shitty custard.
00:54:03Terrible dessert.
00:54:05We're definitely feeling a bit of pressure.
00:54:07So we're at the bottom of the leaderboard.
00:54:09It's not looking great right now.
00:54:11They're doing well.
00:54:12They're strong.
00:54:13I'm hoping for something quite petite.
00:54:17I'd love it to be cut in half and to have maybe the limone piped on the inside of it.
00:54:23So yeah, I'm hoping it's some refinement there.
00:54:26Do you consider this team your competition now?
00:54:28These guys are definitely competition for everybody.
00:54:31They're, they've done a really good job tonight.
00:54:33They understand their flavours and they understand what they are doing.
00:54:37I'm really pleased that finally we're at this level.
00:54:40We've got other people that we're competing with.
00:54:43I think it's suddenly become really exciting.
00:54:46But we can definitely beat them.
00:54:48So you'll be under pressure when you've got to cook.
00:54:50Do you think you will handle the pressure?
00:54:53Yeah, we'll be fine.
00:54:54We work well under pressure.
00:54:56Right.
00:54:56I'm used to it.
00:54:58So you'll be top score?
00:54:59I didn't say we'll be top score.
00:55:01I said we'll be fine with pressure.
00:55:02Okay.
00:55:02We won't be bottom score.
00:55:04We will not be bottom score.
00:55:07Are you going to hold a sort of a grudge because of the plating comments?
00:55:11No, no, no, definitely not.
00:55:12But I mean, am I expecting very well plating, napkin to match perfectly with spoons and forks
00:55:19and everything better looks, I'm imagining the magazine pictures, I'm just saying.
00:55:24You'd hope so.
00:55:26Being at the bottom of the leaderboard, we do not give up easily.
00:55:30We're coming in guns blaming.
00:55:33It's mine.
00:55:38It's mine.
00:55:39I am now starting the crema pasticera cream for the dessert.
00:55:47The crema al limone, which is the cream filling for the Sfinchi, is something that's quite traditional.
00:55:53Traditional.
00:55:53It's just a beautiful hint of lemon.
00:55:56It's really well balanced.
00:55:56It's an Italian cream.
00:55:58I absolutely love it.
00:55:59How do you find the texture of the cream here, babe?
00:56:05Baby, that is delicious.
00:56:07Is it?
00:56:07Oh my goodness.
00:56:08The texture?
00:56:09I love it.
00:56:10Moving on.
00:56:11Is it lemon in it?
00:56:12Yes, it is.
00:56:13Alright.
00:56:13You need to listen to me.
00:56:15Alright.
00:56:15Moving on.
00:56:16So I trust Tiffany completely, so I know that if she loves the flavours, the dish tastes great.
00:56:21And everyone's going to love it.
00:56:24The new batter has risen quite a lot, so I just wanted to give this one a go.
00:56:30It's in better shape than that one we're using, so.
00:56:32Doubling the yeast has worked.
00:56:35This, though, doesn't go to plan.
00:56:37It'll go to plan.
00:56:39So tonight we've had two great courses, and we want this final course to be just as good.
00:56:45Yeah.
00:56:46The new dough is looking really good.
00:56:49It's cooking and browning straight away like it's supposed to, babe.
00:56:52It would mean everything for the Svinci to just be a success, and that means we're ending on a high
00:56:57note.
00:56:58Or sweet.
00:57:00Some, it might be a bit dense.
00:57:02Yep.
00:57:04It's just not perfect.
00:57:05But the flavour's there.
00:57:07We love this dessert.
00:57:09We've got the Svinci, which is the doughnut.
00:57:12Then we have the beautiful lemon crema pastichera, which is like a beautiful, lightly hinted lemon custard cream sauce.
00:57:19Not too sweet.
00:57:21Then we've got the pistachio crumb, and the beautiful glazed mash in your cherry.
00:57:26Putting the cherry on top.
00:57:28Literally.
00:57:30They're not perfect.
00:57:31Tiffany's made better doughnuts.
00:57:34But they're still doughnuts.
00:57:35They're still Svinci.
00:57:36But I do feel deflated.
00:57:39Ready?
00:57:40Colin?
00:57:41Money.
00:57:41Okay.
00:57:42Okay.
00:57:42Let's start.
00:57:45Okay.
00:57:53Dessert?
00:57:54It's served.
00:57:58They look a little bit flustered.
00:58:15I think it might be overcooked a little bit.
00:58:22Which means it's going to be a bit dry and maybe a little bit stodgy in the middle.
00:58:34They look quite stressed, frazzled, like they've dropped the ball somewhere.
00:58:38Oh, I feel better already.
00:58:42I'm so nervous.
00:58:45We want to get a really high score now.
00:58:47I think we're doing quite well.
00:58:50We want to finish with the trifecta.
00:58:53But I'm not feeling confident.
00:58:58You smiled the last two courses, but not this one.
00:59:08After two successful courses, Tiffany and Giancarlo are hoping the night ends with their guests going nuts for their Sicilian
00:59:17doughnuts.
00:59:22If we deliver on this dessert, we could be at the top.
00:59:28But if we don't, if it's a fail, we could be a risk here.
00:59:35I'm so worried.
00:59:37I'm freaking out.
00:59:39You smiled the last two courses, but not this one.
00:59:43This one took it out of us a little bit.
00:59:46Guys, take a break and we'll call you back for a final critique.
00:59:55Bon appetit.
00:59:56Cheers.
01:00:05The dough is not fluffy, it is not airy, and it's just, it's crunchy.
01:00:11It looks like a crumpet.
01:00:13I need some lemon.
01:00:23Where's the lemon?
01:00:24This custard, I just, it was just a custard.
01:00:27When you read the menu and it says lemon, a limone, I'm like, give me the lemon.
01:00:39We're always going to ask about plating.
01:00:43It was an ugly dish.
01:00:46And that's fine, that's street food.
01:00:48It was not an attractive dish, but also it wasn't to my palate, so.
01:00:55Do you get annoyed from us when we ask you about how things should be plated?
01:01:03Um, yes and no.
01:01:04Yes and no.
01:01:05I mean, the only reason we ask is because it's part of your job, so we'd like to get some
01:01:09insight, you know?
01:01:10Yeah, no, that's fine.
01:01:12And it will continue.
01:01:13And it will get harder.
01:01:16When she is in that kitchen, she's going to definitely feel the pressure.
01:01:19I want every plate to look exactly the same.
01:01:25With all three courses now served, it's time for the guest teams to score Tiffany and Giancarlo's instant restaurant out
01:01:34of 10.
01:01:35So tonight we're at Tiffany and Giancarlo's restaurant.
01:01:38Ciao Bella Ciao.
01:01:39So good.
01:01:40Overall, fantastic.
01:01:41So good.
01:01:42Entree.
01:01:43We had the eggplant parmigiana.
01:01:46Plated beautifully.
01:01:47I don't have any notes on that entree.
01:01:48No, that was great.
01:01:49It was just punchy.
01:01:51It was full of flavour.
01:01:52It cooked well.
01:01:53Yeah, the tomato was really intense and beautifully cooked.
01:01:56I thought that was a classic Italian dish.
01:01:59It looked great and tasted really nice.
01:02:00It actually set the benchmark for the rest of the competition.
01:02:03I was impressed.
01:02:04Oh, we both love it.
01:02:05Yeah.
01:02:05It was the best.
01:02:06Main, we had the...
01:02:08Agnolotti.
01:02:09Agnolotti.
01:02:09With the rabbits.
01:02:10Yep.
01:02:11The pasta was cooked incredibly well.
01:02:12Yeah.
01:02:13I thought the punchiness of the sauce was fabulous.
01:02:15It was really thick and rich.
01:02:17Having a bone in it for me.
01:02:19Yeah, well that was a bit of a down kill.
01:02:21That's a whole leg there.
01:02:23For dessert, we got Italian donuts with lemon custard.
01:02:28Yeah.
01:02:28I wanted it to be more of lemony.
01:02:32Yeah.
01:02:32And then a little bit airy.
01:02:35I wanted it more.
01:02:35Yeah.
01:02:36Airy and fluffy.
01:02:37The pastry inside was just studgy.
01:02:40The outside was over crisp.
01:02:41There was no lemon in the lemon custard.
01:02:44I was expecting really like a punch of lemon.
01:02:46Compared to the entree and the main, it just wasn't hitting the mark.
01:02:50But it still had its elements in there which were pretty good.
01:02:53I think it was tasty.
01:02:54It just wasn't executed as well as it could have been.
01:02:56Overall score.
01:02:57What are we thinking?
01:02:59Look.
01:02:59A few little errors.
01:03:00Pretty damn close to perfect.
01:03:02I'm thinking a nine.
01:03:03It's got to be a nine.
01:03:05What score?
01:03:07Eight.
01:03:08Eight.
01:03:08Happy with eight.
01:03:09I am happy with eight.
01:03:10Done.
01:03:10I think something like an eight would be pretty fair.
01:03:13I'm super happy with an eight for Giancarlo and Tiffany tonight.
01:03:15I think that's the best food we've had in the competition so far.
01:03:18Absolutely.
01:03:19Yeah.
01:03:19And by a long way.
01:03:21I feel really quite relieved that finally there's some people in the competition who are
01:03:26of a similar standard to the food that we will be producing.
01:03:31So I'm thinking eight.
01:03:33Yeah.
01:03:33I would definitely agree with an eight.
01:03:34What are you thinking?
01:03:35Overall, I'm feeling a six.
01:03:37Yeah.
01:03:38I think we're six.
01:03:44I'm just so proud of all the dishes that we put up.
01:03:47Sort of proud of you.
01:03:48Proud of you.
01:03:49Wasn't easy.
01:03:50We started on the back foot.
01:03:52Big time.
01:03:54My gut is telling me that we're doing pretty well, but I am worried about the donuts.
01:04:01They were dense.
01:04:02They weren't light and airy.
01:04:04I want to hear what the scores are.
01:04:05Yeah.
01:04:16I'm happy with the flavours we shared.
01:04:19Mm-hm.
01:04:19The dishes we served mean so much to us and we hope that we translated that through to
01:04:23everyone.
01:04:24And for the leaderboard currently, we've got Kristen and Lucy on top with 72.
01:04:29I feel like it's going to be a good score.
01:04:31We could be at the top.
01:04:33Tiffany and Giancarlo.
01:04:34Tiffany and Giancarlo, thank you for having us at your instant restaurant.
01:04:38Ciao bello, ciao.
01:04:41It's time for the scores.
01:04:44The guest teams have given you a combined score of 39 out of 50.
01:04:55I'm blown away.
01:04:58We got 39.
01:05:0039.
01:05:01Wow.
01:05:02That's the highest score.
01:05:03Yeah.
01:05:05And now it's our turn and we'll score each dish out of 10.
01:05:10You started your three-crossed meal with parmigiana di melanzane.
01:05:16Good start.
01:05:17Good start.
01:05:18Eggplants were cooked perfectly.
01:05:20Different little layers, different little fillings and flavours.
01:05:24I love the crunchiness of the cheese on the side that caramelises inside that mould.
01:05:29The tomato had a little bit of zing.
01:05:32Beautifully cooked and delicious.
01:05:35So the score I'm giving you for your tray is a nine.
01:05:40Wow.
01:05:42Wow.
01:05:47I score you a 10.
01:05:51It's the first 10 of the competition.
01:05:53Woohoo.
01:05:56Wow.
01:05:57Wow.
01:05:57Wow.
01:06:01What is happening?
01:06:04Ten.
01:06:06What happened?
01:06:07Well done.
01:06:08Four main course you saved us.
01:06:10Aniloti di coniglio.
01:06:13Just delicious.
01:06:14You know, when pasta is made well, pasta is made well.
01:06:17Like a lot of work went into that filling.
01:06:19You braised the rubber, you picked the rubber, you mixed with the potato.
01:06:22Maybe like I would have had a little bit more sage or maybe a little bit of lemon zest.
01:06:27But you know what?
01:06:28Again, I finished the entire play, put a smile on my face.
01:06:31For your main course tonight, I score you a nine.
01:06:46I'm lost for words.
01:06:47Wow.
01:06:48I feel like it's an out of body experience at this point.
01:06:51I feel like I'm watching someone else perceive this.
01:06:53I can't believe that it's us.
01:06:55This is going better than we ever could imagine.
01:06:57All right.
01:06:58For dessert now, you served us a Sphynchi di San Giuseppe al Limone.
01:07:16Donuts are either good or not great.
01:07:19Unfortunately, it's all about the texture.
01:07:21It's all about the lightness of them.
01:07:24Unfortunately, there was a little heavy, a little tight.
01:07:26Not light and fluffy, so kind of the opposite of what you want.
01:07:30It was a little bit doughy.
01:07:32The outside was a little bit too dark for me.
01:07:35The lemon cream, you needed to give it a whack of lemon.
01:07:40Because you really needed to lift that dessert with that.
01:07:43Otherwise, it was just too sweet for me.
01:07:45So, for your dessert tonight, I score you a five.
01:07:54The score I'm giving you for your dessert is a five.
01:08:02Tiffany and Giancarlo, that gives you a grand total score of 86.
01:08:15It's just the best feeling, knowing that you put your heart and soul into it,
01:08:20and then it makes other people feel that.
01:08:22It's pretty special.
01:08:22It's, yeah, it's awesome.
01:08:25I'm not crazy.
01:08:27Yeah, we're not crazy.
01:08:28We do know what we're talking about.
01:08:34With a score of 86, Tiffany and Giancarlo shoot to the top of the leaderboard,
01:08:40while Alicia and Deanne remain on the bottom.
01:08:43There are two instant restaurants to go.
01:08:47Well, where are we going to go next?
01:08:50Let's go to the Philippines.
01:08:53Can you take us there?
01:08:55Yes, we want to welcome you to the Philippines tomorrow.
01:08:59Yes, yes.
01:09:01Get some pork on your fork, huh?
01:09:04Oh my...
01:09:05The queens of pork are coming!
01:09:08Australia, get some pork on your fork!
01:09:15That was...
01:09:16Next time...
01:09:17We want Filipino food to be celebrated.
01:09:20It's the most emotional instant restaurant...
01:09:23Oh, this is stunning!
01:09:25...we've ever had.
01:09:26We're not the only ones hurting when we left the country.
01:09:29We know there's a lot of Filipinos in Australia that miss home.
01:09:33And we're doing it for them.
01:09:35This means so much to us.
01:09:38As lovable nurses, Mary and Golden...
01:09:41This is a big deal for me.
01:09:43...put their hearts on the line.
01:09:46Growing up in the Philippines, this was something I made back home so many times.
01:09:54You all right, Golden?
01:09:56Yep.
01:09:58Oh!
01:10:00This means everything at this point.
01:10:02I want my family to be proud of me.
01:10:05You're gonna make them proud, Golden.
01:10:06Mmm!
01:10:08With a personal connection, no one saw coming.
01:10:13My mother-in-law is a man living in Chinese and she does something very similar.
01:10:20And I think this was as good as hers.
01:10:24She's probably gonna kill me when I go home.
01:10:28And...
01:10:29In an unexpected turn of events...
01:10:32The difference between what is said when the people are not in the room
01:10:36and what is said when the people are in the room.
01:10:39A shock reveal...
01:10:41If that's what you think, tell us what you think.
01:10:44Leads which sneaky team...
01:10:46They act a certain way in front of you.
01:10:49Exposed...
01:10:50It just looks a bit dishonest.
01:10:52With a target...
01:10:53I hate them, get them out.
01:10:54On their back.
01:10:57Fake, fake, fakeity fake.
01:10:59Fake news reporting live.