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00:00:01Previously, Melbourne's Italian lovers, Tiffany and Giancarlo.
00:00:05I expected a little bit more from you.
00:00:09Surprised everyone.
00:00:11Just a little bit more.
00:00:13It's the first time in a competition.
00:00:17With a leaderboard topping 86 points.
00:00:21This is crazy.
00:00:22We have a massive lead.
00:00:26Tonight.
00:00:26We want Filipino food to be celebrated.
00:00:30It's the most emotional instant restaurant.
00:00:32Oh, this is stunning.
00:00:34We've ever had.
00:00:36We're not the only ones hurting when we left the country.
00:00:39We know there's a lot of Filipinos in Australia that miss home.
00:00:43And we're doing it for them.
00:00:45This means so much to us.
00:00:47As lovable nurses, Mary and Golden.
00:00:51This is a big deal for me.
00:00:52Put their hearts on the line.
00:00:55Growing up in the Philippines, this was something I made.
00:01:00Back home, so many times.
00:01:04You alright, Golden?
00:01:06Yep.
00:01:09This means everything at this point.
00:01:11I want my family to be proud of me.
00:01:14You're going to make them proud, Golden.
00:01:18With a personal connection, no one saw coming.
00:01:23My mother-in-law is a man who lives in Chinese and she does something very similar.
00:01:29And I think this was as good as hers.
00:01:34She's probably going to kill me when I go home.
00:01:39And in an unexpected turn of events.
00:01:42It's the difference between what is said when the people are not in the room and what is said when
00:01:47the people are in the room.
00:01:49A shock reveal.
00:01:51If that's what you think, tell us what you think.
00:01:53Leaves which sneaky team.
00:01:55They act a certain way in front of you.
00:01:59Exposed.
00:02:00It just looks a bit dishonest.
00:02:02With a target.
00:02:03I hate them, get them out.
00:02:04On their back.
00:02:07Fake, fake, fakity fake.
00:02:08Fake news reporting live.
00:02:23Tonight, we're in Melbourne's western suburbs.
00:02:26Where nurses and best friends, Marion Golden.
00:02:30You okay?
00:02:32Yeah.
00:02:33Are getting ready to transport their guests to the Philippines.
00:02:38Alright, calm down.
00:02:39I don't want you to fall before we start this.
00:02:42I've got a nurse, don't you worry.
00:02:43Yeah, but I need my partner.
00:02:45Oh my god.
00:02:46We're here.
00:02:47So I'm excited.
00:02:48Yeah, I'm scared.
00:02:51And this is like...
00:02:53Home.
00:02:54Yeah, like home.
00:02:55People will come in here and they think they're in the Philippines.
00:02:58We've been waiting for this night for a long time.
00:03:02Yeah.
00:03:02We are very big fans of the show.
00:03:04We've been watching this since what, 2012?
00:03:07When we first arrived in Australia.
00:03:09And I can't wait for Manu to come here and give me a big hug.
00:03:14That's nice, Golden.
00:03:16I love it.
00:03:16Do you think we're going to be emotional tonight?
00:03:18Already, yeah.
00:03:19We're like carrying the Filipino flag.
00:03:23I know.
00:03:24We miss our families back in the Philippines, but we love it here.
00:03:27Yeah.
00:03:28This is home.
00:03:29And we're here to prove that Filipino food has a place on Australian table.
00:03:36So our instant restaurant's name is Amin Kusina, which means our kitchen.
00:03:41And our kitchen rules.
00:03:43Yeah.
00:03:44You know what we're going to do tonight?
00:03:46Dance.
00:03:47Like, dance.
00:03:48Don't be shy.
00:03:49I'm not shy.
00:03:51And then we're going to go.
00:03:53I want to hang out here.
00:03:55It's like we're crazy people, but I don't care.
00:03:57We'll have to go shopping.
00:04:05Mary and Golden have just four hours to shop for ingredients and prepare their Filipino favorites
00:04:12before the guest teams arrive.
00:04:16So the top score that we have to beat is 86.
00:04:21We want to reach 90.
00:04:23I'm hoping to beat Tiffany and Giancarlo tonight.
00:04:26How much do we want to win this goal?
00:04:28We want to win it big time.
00:04:31Yeah, we want to be always on the top.
00:04:33It's Filipino night.
00:04:34It's Filipino pride.
00:04:37I'm not really well-versed in Filipino food at all.
00:04:41But yeah, I'm not worried because we're actually pretty untouchable.
00:04:44We're quite far ahead on the leaderboard.
00:04:46We got the first 10, so that's amazing.
00:04:50Do you think we have an advantage because we're nurses?
00:04:54Yeah, it's life and death situation there.
00:04:56Can't afford to make mistakes.
00:04:58Pressure, that's nothing for us.
00:05:00We're nurses.
00:05:01We work well under pressure.
00:05:03Let's go Golden.
00:05:07I think Mary and Golden are really sweet.
00:05:09I think they care about their families a lot
00:05:10and their food is very important to them.
00:05:13Mary, mangoes!
00:05:15We expect to see traditional Filipino food
00:05:18and we are going to chow down tonight
00:05:20and be very happy boys.
00:05:22Chilis?
00:05:23Because we want it really hot and spicy.
00:05:25Filipino food is really a mixture of a lot of cuisine.
00:05:30We have Japanese, Chinese, Malaysian.
00:05:34Just lots of flavors, really.
00:05:37We've had a lot of different cuisines in 16 years on this competition
00:05:40and Filipino food is the first time we're in it.
00:05:43I'm really looking forward to this menu.
00:05:46Cucumbers?
00:05:47For entree, we're making okoy fritters with pepino salad.
00:05:52Four.
00:05:53Four.
00:05:53Okay, sorry cucumber.
00:05:55This dish is basically prawn and vegetable fritters.
00:05:59Let's go Golden!
00:06:00Let's go.
00:06:01A good fruit is crunchy, soft in the middle, crispy, yummy.
00:06:07Hi!
00:06:08Hi!
00:06:09Morning!
00:06:10Can we get two slabs of pork?
00:06:13For me, we are making cebu lechon belly
00:06:16with pandan rice and achara.
00:06:20So you like that sauce?
00:06:21Is that a thing?
00:06:21Yeah.
00:06:22Usually it's a roast pig.
00:06:23A whole pig.
00:06:25But because we can't really do a whole roast pig here,
00:06:29we have planned to do the pork belly in the oven.
00:06:32We have to show them that we are the queens of pork.
00:06:36Definitely.
00:06:37As soon as I saw Colin,
00:06:39that was the first thing I said to him.
00:06:41If you are the king of pork,
00:06:42well, you're meeting the queen of pork.
00:06:45I don't know why.
00:06:47Thanks so much.
00:06:48Mary wants to be the queen of pork.
00:06:51I would say bring it on.
00:06:53Over the years, I've cooked a lot of pork.
00:06:55It's one of my favorite meats to cook,
00:06:57if you get it right, that is.
00:07:00A lot of people focus on getting the crackle
00:07:03and overcook the meat inside.
00:07:05Let's go Golden!
00:07:07Let's go.
00:07:12With the shopping ticked off their list,
00:07:15Mary and Golden have just three hours
00:07:18to transform a trolley full of ingredients
00:07:20into a Filipino feast
00:07:22before their guests arrive.
00:07:28Come on!
00:07:29Oh, my God!
00:07:30Mary, wait.
00:07:31You look so nice.
00:07:32You too.
00:07:33You're a modern Filipina.
00:07:35And I'm traditional.
00:07:37Filipina.
00:07:37I love it.
00:07:38This is a traditional Filipino top.
00:07:42We call it bolero.
00:07:43The red color is good luck.
00:07:46Can you see what I'm seeing?
00:07:48That's mine.
00:07:49Of course, that's you.
00:07:51Oh, my God.
00:07:53It has our name.
00:07:55I know.
00:07:56I'm so excited.
00:07:57This is what we've been waiting for.
00:07:59The reason we're here is for this.
00:08:02And this.
00:08:05All right.
00:08:05We can go now.
00:08:07I joined this competition
00:08:09just for the apron and the knives
00:08:11and also to meet Manu and Colin.
00:08:13Yeah.
00:08:14I think I've checked all three already.
00:08:16Now we just need to win.
00:08:18That is our goal.
00:08:19100%.
00:08:20We're going to win it.
00:08:22We can do it golden.
00:08:25Oh, my God.
00:08:26Don't crinkle my thing.
00:08:29So, first thing we're going to do
00:08:31is get my ice cream churning.
00:08:32Already.
00:08:33Yeah.
00:08:35Mangoes!
00:08:35Who wants some mangoes?
00:08:39For dessert,
00:08:40we are making mango float
00:08:41ice cream sandwich.
00:08:44It is actually a street food.
00:08:46Back home,
00:08:47it is something that we grew up eating.
00:08:49We have a tub of ice cream
00:08:51and then we have sliced bread
00:08:52or whatever bread we have
00:08:54and we eat it like that.
00:08:56Wow.
00:08:57That is so nice.
00:08:58Ice cream sandwich.
00:08:59Look, there's many forms.
00:09:01It's basically two pieces of something
00:09:03holding the ice cream in.
00:09:05So, you can play around with it.
00:09:06And it is some crunch of some kind
00:09:09so you've got a bit of texture.
00:09:10Nice.
00:09:11I used to get an ice cream sandwich
00:09:13when I was a kid
00:09:14if I was good.
00:09:15You know, the wafers and the ice cream.
00:09:17I don't know how many of them.
00:09:17I never rarely got it.
00:09:20Okay, ice cream in.
00:09:24So, Golden,
00:09:25I am preparing
00:09:26all the spices for the pork.
00:09:28For mains,
00:09:29we are making cebu,
00:09:31lechon belly.
00:09:32This pork dish
00:09:32came from our island
00:09:34in the Philippines,
00:09:35cebu.
00:09:35And lechon
00:09:36means roast pig.
00:09:38Mary,
00:09:39I'll clean the pork
00:09:40and then I'll score the pork.
00:09:42Actually, no,
00:09:42I need to shave.
00:09:44You need to shave it
00:09:45because no one wants
00:09:46to eat hairy pork.
00:09:48We like our
00:09:49pork skin
00:09:50hairless.
00:09:51Yeah.
00:09:54It's so weird.
00:09:55But anyway,
00:09:55I cannot believe
00:09:57I'm shaving this pork.
00:09:58I don't even shave my legs.
00:09:59Why can you not believe?
00:10:01You never shave your pork?
00:10:02I don't even shave my legs,
00:10:04girl,
00:10:05so I don't even,
00:10:05so.
00:10:07That's why Golden,
00:10:08I'm not gonna say it then.
00:10:10You need to shave your legs
00:10:11if you wanna find a guy.
00:10:13I'm not hairy.
00:10:14Oh, good for you.
00:10:15I'm so lucky.
00:10:16I don't have hair.
00:10:18Don't worry.
00:10:19Yeah.
00:10:19I'm gonna shave it
00:10:20as much as I can.
00:10:26I'm so scared of Colin
00:10:29since I have said
00:10:30that we are the queen of pork.
00:10:32The thing is,
00:10:33he might be a chef,
00:10:34but he doesn't know everything,
00:10:35does he?
00:10:36Ah!
00:10:39If I can eat pork every day,
00:10:41I will.
00:10:42All the spices,
00:10:43onion and garlic
00:10:45and lots of lemongrass.
00:10:47It's my favorite meat.
00:10:49Yeah.
00:10:49I love it so much.
00:10:51This dishes means a lot to us.
00:10:54Yeah.
00:10:54So we normally have this
00:10:55during celebrations.
00:10:57We are celebrating, Golden.
00:10:59This is a celebration
00:11:00of our heritage,
00:11:01of our culture.
00:11:02We need to get that belly
00:11:05seasoned,
00:11:06rolled
00:11:06and in the oven.
00:11:07Does this remind you
00:11:08of being a nurse?
00:11:09Golden,
00:11:11put the pork in,
00:11:12quickly.
00:11:15Pork's in!
00:11:16We cannot afford
00:11:17to make a mistake
00:11:18with our pork.
00:11:19Our life depends on it, Golden.
00:11:21We're aiming at top spot.
00:11:23So hopefully,
00:11:25they love it.
00:11:26Now I can start
00:11:27the entree.
00:11:30I've got 75 prawns to peel.
00:11:32I really want
00:11:33to deliver this entree
00:11:35to perfection.
00:11:36growing up in a prawn farm
00:11:38in the Philippines
00:11:40inspired this entree
00:11:41big time.
00:11:44This was something
00:11:45I made back home
00:11:47so many times.
00:11:51There's a reason
00:11:52for this tattoo
00:11:53and it's a symbol
00:11:54that represents
00:11:55my mom and dad.
00:11:56So this is a big deal
00:11:58for me.
00:12:00You're going to make them
00:12:01proud, Golden.
00:12:02I know, but...
00:12:06Serving this dish
00:12:07is a homage
00:12:09to my parents.
00:12:10I saw them
00:12:11start from scratch.
00:12:12So it was really,
00:12:14really hard.
00:12:17And my dad
00:12:17was only 25 years old.
00:12:20Being a parent,
00:12:21you just want to give
00:12:22your children everything.
00:12:24and there's a lot
00:12:26of stake.
00:12:27This is their whole life.
00:12:29Ah!
00:12:30Okay, stop.
00:12:31It won't stop.
00:12:33And I hope
00:12:35you're already proud of me.
00:12:46My heart goes
00:12:48la-dee-da-da-dee-da
00:12:50la-dee-da-da-dee-da
00:12:52la-dee-da-da-dee-da
00:12:53fave, 86.
00:12:55We did it.
00:12:55We did it.
00:12:56Top of the leaderboard.
00:12:58We have
00:12:59a massive league.
00:13:01We know that we're good,
00:13:02but now we're like,
00:13:04Gabby's rivals are
00:13:05Mary and Golden.
00:13:06So,
00:13:07expecting big things.
00:13:10Tiffany and Giancarlo
00:13:12were the first team
00:13:13to provide us
00:13:15with any sort of flavour.
00:13:16The first three teams
00:13:18were really underwhelming.
00:13:19So I'm hoping
00:13:21Mary and Golden
00:13:22are going to bring
00:13:23to the table
00:13:23vibrant,
00:13:24exciting Filipino food.
00:13:28So, where are we currently?
00:13:29On the leaderboard.
00:13:30Right up there
00:13:31on the bottom,
00:13:32if you will.
00:13:33It doesn't feel great
00:13:34being on the bottom,
00:13:35but still got a fighting chance.
00:13:37We don't give up,
00:13:38but we want
00:13:39Mary and Golden
00:13:40to succeed.
00:13:42Yeah, we love them.
00:13:43Yeah.
00:13:47Should we go?
00:13:48Let's go.
00:13:51This is it.
00:13:52Let's go.
00:13:53Let's do it.
00:13:54One, two, three, go.
00:14:05How gorgeous
00:14:06do Mary and Golden
00:14:08look in their
00:14:08traditional Filipino outfit?
00:14:10It was beautiful
00:14:11to be greeted like that.
00:14:12OK.
00:14:13Oh, God, Golden.
00:14:18Wow.
00:14:20Oh, my goodness.
00:14:21My goodness.
00:14:23Welcome to the Philippines,
00:14:25huh?
00:14:25Isn't it?
00:14:25Oh, this is lovely.
00:14:27Yeah, I'll walk in
00:14:28and it just,
00:14:29I've forgotten
00:14:30about the cold Melbourne weather.
00:14:31I feel like I'm
00:14:32in the Philippines.
00:14:33Hello, hello.
00:14:33Hello.
00:14:34Oh, this is it.
00:14:35It's actually
00:14:36my favourite instant restaurant
00:14:36so far.
00:14:37Oh, this is stunning.
00:14:39Oh, this is amazing.
00:14:46Mabuhay.
00:14:46Welcome, everyone,
00:14:48to our instant restaurant,
00:14:49Amin Kusina.
00:14:50Which means
00:14:50our kitchen.
00:14:52Oh.
00:14:53Yes, I hope
00:14:54when you guys
00:14:54stepped into this space,
00:14:55you feel like
00:14:56you're in the Philippines.
00:14:58Enjoy our flavours,
00:15:00our cuisine,
00:15:01our heritage.
00:15:02We actually
00:15:03also want you
00:15:04to feel
00:15:04the hospitality.
00:15:06Filipinos are known
00:15:07to be hospitable.
00:15:08So, that's one thing
00:15:09we want you
00:15:09to feel tonight.
00:15:11Yeah.
00:15:12This is going to be
00:15:12very emotional
00:15:13for the two of us.
00:15:14Pretend that we're family.
00:15:16We're all family
00:15:16having a feast together.
00:15:19She's been so emotional
00:15:20the whole day.
00:15:23But I hope
00:15:23you guys enjoy.
00:15:25We have put in
00:15:26all our hearts
00:15:27and this means
00:15:28so much to us.
00:15:29Yeah.
00:15:29So, yeah.
00:15:30See you later.
00:15:32Good luck, guys.
00:15:34She's so cute.
00:15:36I love Mary and
00:15:37Golden's dynamic.
00:15:38I think they're
00:15:39extremely close
00:15:40and I can only imagine
00:15:41that they're going
00:15:42to work really well
00:15:43together.
00:15:46Can I do a toast
00:15:47for the two of you
00:15:49for hosting us
00:15:50for such a lovely
00:15:51instant restaurant?
00:15:52Anna, congratulations
00:15:53for being well clear
00:15:55on the top
00:15:55of the leaderboard.
00:15:56Thank you very much.
00:15:57Good luck, guys.
00:15:59Cheers, guys.
00:16:01Thank you very much.
00:16:02Cheers, mate.
00:16:02Kind words.
00:16:03Now, you did a great job
00:16:04but I still have to
00:16:05knock you down a peg
00:16:06just for a second.
00:16:06I've noticed you started
00:16:07copying Shane's style.
00:16:12Shane and I are both
00:16:13wearing our cravats.
00:16:14Yeah.
00:16:15I think this guy
00:16:16can wear anything
00:16:17and just look schmick.
00:16:22My look is an inspiration
00:16:23for him tonight.
00:16:25Yeah.
00:16:26Everyone needs a mentor,
00:16:27darling.
00:16:28Sure, sure.
00:16:28That's great.
00:16:31And I'm going to offer
00:16:32you both an apology
00:16:35because genuinely
00:16:36I thought there was
00:16:37a greater than zero chance
00:16:38that you weren't
00:16:39even Italian.
00:16:41I honestly thought
00:16:42that there was
00:16:44a real chance
00:16:44that you just
00:16:45were making it up.
00:16:46Wow.
00:16:48We thought it
00:16:48too a little bit rude.
00:16:50It's pretty hard
00:16:51with a name like Giancarlo
00:16:52if you're not Italian.
00:16:53I know.
00:16:54We literally said
00:16:55we will put our money
00:16:56where our mouth is.
00:16:57We ate our words
00:16:58and your food.
00:17:00Eat bread and our food.
00:17:00I'm just saying
00:17:01we'll eat our words.
00:17:01We're on the bottom
00:17:02you're on the top.
00:17:03Well done.
00:17:03Yes, you deserve it.
00:17:05Thank you so much.
00:17:06That means a lot.
00:17:07Yeah, it's just refreshing
00:17:08that people are so honest
00:17:09and open
00:17:10not only with each other
00:17:11but with everybody else.
00:17:12Yeah, absolutely.
00:17:13We're here because
00:17:14we are being honest
00:17:16about what everyone's
00:17:17presenting at the table.
00:17:21I disagree.
00:17:23Throughout the whole competition
00:17:25Jane and Shane
00:17:26sort of sugar combed
00:17:27their opinions
00:17:28to people's faces.
00:17:29I feel like Jane and Shane
00:17:30have been a lot less critical
00:17:32at the table
00:17:34with everyone here
00:17:35than you potentially are
00:17:36in the feedback
00:17:37you're giving at the restaurant.
00:17:41So I think
00:17:41when you're actually sitting
00:17:42in the instant restaurant
00:17:43How would you know that?
00:17:44Well, because
00:17:45we have a restaurant
00:17:46and the people that are cooking
00:17:47are out of the room
00:17:48and you often have
00:17:49quite a harsh critique
00:17:50and then those people
00:17:51come and sit back down
00:17:52and your critique
00:17:53sort of melts away
00:17:55it just looks a bit dishonest.
00:17:58They say one thing
00:18:00when a team's at the table
00:18:01and they say another thing
00:18:02when the team's not at the table.
00:18:04So are we getting
00:18:05the real Jane and Shane
00:18:07or are they
00:18:08presenting in a way
00:18:09that's a little bit two-faced?
00:18:12I'd like an example.
00:18:13I don't know
00:18:13really what you mean.
00:18:15You called the girls' plates
00:18:15ironic when they were here
00:18:17but when they weren't here
00:18:18it was much more negative
00:18:20talk about the plates.
00:18:20It was a headache
00:18:21on a plate, was it?
00:18:22Yeah, a headache on a plate.
00:18:25Ironic was not a word
00:18:26that I used.
00:18:26Yeah, ironic was definitely
00:18:27not a word
00:18:27that either of us
00:18:28would have used.
00:18:29I did think
00:18:30with your plating
00:18:32I thought it was ironic.
00:18:36Well, some people
00:18:37might take it as two-faced
00:18:38you know
00:18:39those people that say
00:18:40something like something else.
00:18:41They act a certain way
00:18:43in front of you.
00:18:44These have got this
00:18:45iron your back.
00:18:46She's like this.
00:18:46I hate them, get them out.
00:18:48Their food sucked
00:18:48and their plate
00:18:49and gave me a headache.
00:18:50We're just not
00:18:51naturally very critical people
00:18:52of people around the table
00:18:53really.
00:18:55I didn't like your food
00:18:57but I'm not very critical.
00:18:59Jane and Shane
00:18:59are contradicting themselves
00:19:00right there as we speak.
00:19:02Fake, fake, fakety fake.
00:19:03Fake news reporting live.
00:19:05Anyways, moving on
00:19:06I'm over it.
00:19:10Coming up.
00:19:11Oh my god,
00:19:12moment of truth.
00:19:13Can the Queen of Pork
00:19:15keep her crown?
00:19:16It's pretty risky
00:19:17calling yourself
00:19:17the Queen of Pork
00:19:18when you haven't cooked
00:19:18pork yet.
00:19:20And Jane
00:19:21serves up a bombshell.
00:19:23I think
00:19:23Tiff and Giancarlo
00:19:24were the first
00:19:25kitchen
00:19:26to bring us
00:19:26some real flavour.
00:19:29So that's like
00:19:29three of us
00:19:30every dish
00:19:31no flavour.
00:19:33Not enough.
00:19:35I just think
00:19:35it's outrageous.
00:19:37I just don't think
00:19:37that's something you say.
00:19:39And later...
00:19:40I loved it.
00:19:41You should be
00:19:42very proud of yourselves.
00:19:45A golden moment
00:19:47hits an emotional note.
00:19:49You alright, Golden?
00:19:51I want my family
00:19:52to be proud of me.
00:19:54That's it.
00:20:00In Melbourne's West,
00:20:02nurses Mary and Golden
00:20:04have embraced
00:20:05the competition
00:20:06and are pressing on
00:20:07with their Filipino feast.
00:20:10Golden.
00:20:11Did you notice
00:20:11that they gave us
00:20:12really tight hugs
00:20:13when we greeted them?
00:20:15Yeah, they did.
00:20:16I think we're friends
00:20:17with them, aren't we?
00:20:19We're competitors.
00:20:21We are, but
00:20:21we're just
00:20:22two Asian ladies.
00:20:23Two little Asian ladies.
00:20:25I think now
00:20:26after Giancarlo
00:20:27and Tiffany's...
00:20:29It's a different game.
00:20:30I think they're more excited
00:20:32to taste our food.
00:20:33But the standards
00:20:34are getting higher.
00:20:35to actually work
00:20:36harder.
00:20:38Manu and Colin
00:20:39are getting closer
00:20:40and closer.
00:20:41You know what?
00:20:41Let's think that
00:20:42they are friends
00:20:43that we're cooking for.
00:20:45My God.
00:20:46Can't believe
00:20:47Manu and Colin
00:20:49will be like
00:20:50sitting in our dining table.
00:20:52It's very surreal.
00:20:56One, two, three, four.
00:21:10Good.
00:21:12Smoked.
00:21:13Oh, my God.
00:21:15Are that
00:21:16Manu
00:21:17and Colin?
00:21:18Yes.
00:21:18I hope they can smell
00:21:19the pork.
00:21:21I'm so excited.
00:21:23Did I just
00:21:24mix ourselves?
00:21:26I am actually
00:21:27very excited
00:21:28to see Colin
00:21:28and Manu.
00:21:29You're always
00:21:30excited to see them.
00:21:31I know.
00:21:32What's not
00:21:32to be excited about?
00:21:39Hello.
00:21:40Oh, my God.
00:21:41Welcome.
00:21:42Oh, God.
00:21:43They're right there
00:21:44on the door
00:21:45and it's like
00:21:46two really handsome
00:21:47tall men.
00:21:49I didn't know
00:21:49you were so short.
00:21:52And I'm like,
00:21:53what?
00:21:55Hello, ladies.
00:21:57How are we?
00:21:58You're welcome.
00:21:58We're excited.
00:22:00Let's go.
00:22:04Good evening,
00:22:05Bonsoir.
00:22:10How are we all?
00:22:12Good.
00:22:12Good.
00:22:16Welcome Manu
00:22:17and Colin
00:22:17to our instant restaurant,
00:22:19Amin Cucina.
00:22:20Which means
00:22:21our kitchen.
00:22:22Our kitchen rules.
00:22:26So, our menu today,
00:22:28if you flip the leaf,
00:22:30flip it, yeah.
00:22:32For entree,
00:22:33we're serving
00:22:33okoy fritters
00:22:34with pepino salad.
00:22:37I don't know what that is.
00:22:38Okoy means
00:22:39shrimp fritters,
00:22:40actually.
00:22:40Oh, yum.
00:22:42And for mains,
00:22:43oh, gosh,
00:22:44I am so excited
00:22:45for this.
00:22:46Cebu lechon belly.
00:22:48Cebu means
00:22:49that's the island
00:22:50that we come from.
00:22:51Yes.
00:22:52And for dessert,
00:22:53we're serving
00:22:53mango float ice cream sandwich.
00:22:56Oh.
00:22:57Bring it on, ladies.
00:22:59Very exciting.
00:23:00I think Mary and Golden
00:23:01have pulled out
00:23:02all the stops here
00:23:03as far as their culture
00:23:05and their cuisine goes.
00:23:07And I think
00:23:07if they execute it well,
00:23:09it's going to be
00:23:10a star menu.
00:23:11Alright,
00:23:11the Queen of Pork,
00:23:13we shall see you later on.
00:23:14Thank you, ladies.
00:23:15Yum, thank you.
00:23:22All right,
00:23:22how are we tonight?
00:23:24Are you ladies
00:23:24on form tonight
00:23:25or are you a bit
00:23:27subdued?
00:23:27Oh, we actually
00:23:28have a gift for you.
00:23:29We really,
00:23:30we got you as a gift.
00:23:31So, yeah,
00:23:32we picked that with love.
00:23:33So, there you go.
00:23:34We'd love to have
00:23:35a look in there.
00:23:36Does it explode?
00:23:37Not yet.
00:23:37Is it like a scorpion?
00:23:38No, it could be.
00:23:39It could help you.
00:23:41Just in case
00:23:42we were sat next
00:23:42to you again tonight.
00:23:44Oh.
00:23:44Oh.
00:23:44Earpods.
00:23:47Apparently,
00:23:47we can be
00:23:48very quite loud.
00:23:50So, we got them
00:23:51some earpods.
00:23:53Hang on.
00:23:55What?
00:23:56What?
00:23:57I really like this girl.
00:23:58Yeah.
00:23:59Where am I?
00:24:01I've been asking
00:24:02for some.
00:24:03Sorry.
00:24:03Oh, there we are!
00:24:09You know,
00:24:10I was so calm
00:24:11the whole time
00:24:12and now I'm
00:24:13like shivering.
00:24:14Me too.
00:24:14I'm scared.
00:24:15But you know what?
00:24:16This is our opportunity.
00:24:18I know.
00:24:18Let's do it.
00:24:19Yeah, let's do it.
00:24:20Let's start with our
00:24:21We have to start
00:24:22our fritters.
00:24:23So, for entree,
00:24:24we're serving
00:24:24okoy fritters
00:24:25with pepino salad.
00:24:27The biggest thing
00:24:28that could go wrong
00:24:28with this entree
00:24:29is that it's going
00:24:30to be very soggy
00:24:33and not crunchy
00:24:33and crispy.
00:24:35The fritters
00:24:36should have
00:24:36two juicy prawns
00:24:38laying on a bed
00:24:39of pumpkin,
00:24:40carrots
00:24:41and sweet potato.
00:24:43And when we fry it,
00:24:44it's going to come
00:24:45out crispy.
00:24:46We're going to wait
00:24:48until our oil
00:24:48is super hot.
00:24:50I've made this
00:24:51so many times
00:24:52but it could
00:24:53easily go wrong.
00:24:54You could have
00:24:55a soggy,
00:24:56oily vegetable
00:24:58and overcooked prawn.
00:24:59Don't overcook
00:25:00the prawns.
00:25:01No, no, of course not.
00:25:04It means a lot
00:25:05to me
00:25:06because
00:25:06I'm actually
00:25:07sharing
00:25:08something
00:25:09that
00:25:10I've
00:25:11been eating
00:25:12with my family.
00:25:13This is not
00:25:13just a dish
00:25:14we chose
00:25:15out of the blue.
00:25:16So,
00:25:16the pressure's on.
00:25:18But
00:25:20oh, yum!
00:25:21Oh my God.
00:25:23It's so old.
00:25:24It's a bit of a
00:25:24spicy.
00:25:25No, actually,
00:25:25it's so yum.
00:25:26That actually
00:25:27takes me back home.
00:25:28No, I'm not
00:25:28going to cry.
00:25:29No, stop it.
00:25:30I don't want to cry.
00:25:35For entry,
00:25:36we've got
00:25:37okai fritters
00:25:39with
00:25:40pepino salad
00:25:40which is a
00:25:41prawn fritter really.
00:25:43Fritters are deep fried
00:25:43normally
00:25:45and they can get
00:25:45a little bit soggy
00:25:47if there's too much
00:25:48oil and all that
00:25:49and I'd hate
00:25:49for the prawn
00:25:50not to have
00:25:50this like fresh
00:25:51bite.
00:25:52I'm excited.
00:25:53Yeah, I'm
00:25:53absolutely
00:25:54yeah, excited.
00:25:55I've actually
00:25:55never really had
00:25:57Pilofino
00:25:57Filipino food.
00:25:59Pilofino
00:26:00I've never
00:26:01had this food
00:26:01before.
00:26:04I don't really
00:26:05eat seafood
00:26:07but absolutely
00:26:07excited to see
00:26:08the way that
00:26:09they cook it.
00:26:09Yeah, let's
00:26:10get it out.
00:26:12How do you think
00:26:12the ladies
00:26:12will go tonight?
00:26:14I think that
00:26:14they're actually
00:26:15going to do
00:26:15really well.
00:26:16I'm a little
00:26:17bit nervous
00:26:17now.
00:26:19How many
00:26:20all-in-all
00:26:20we have to
00:26:21make?
00:26:2124?
00:26:23Each plate
00:26:23will have
00:26:24two fritters.
00:26:25Just make
00:26:25sure that
00:26:26it stays
00:26:27crunchy there.
00:26:29Crunchy,
00:26:29crunchy,
00:26:30happy.
00:26:31This is like
00:26:32my mom and dad's
00:26:33kitchen.
00:26:34Oh, I'm so
00:26:34happy with them.
00:26:35But the biggest
00:26:36concern for the
00:26:37fritters is that
00:26:38it will go soggy
00:26:40and soft.
00:26:40So we need
00:26:41to be quick.
00:26:42We need to
00:26:42plate this
00:26:43and serve it
00:26:45golden.
00:26:45Then I'm
00:26:46putting the
00:26:47salad on
00:26:48the plate.
00:26:48Cucumber.
00:26:49Yep.
00:26:51We just
00:26:51want it to
00:26:52be perfect.
00:26:53Two fritters
00:26:54put on top
00:26:55of banana
00:26:56leaf with
00:26:57a pepino
00:26:57salad or
00:26:58cucumber
00:26:58salad on
00:26:59the side
00:27:00and our
00:27:00sweet and
00:27:00sour sauce.
00:27:01One more
00:27:02golden.
00:27:03Okay, we're
00:27:04nearly there.
00:27:04Representing
00:27:05Filipino cuisine
00:27:06adds so
00:27:07much pressure.
00:27:08I really
00:27:09hope and
00:27:10pray that
00:27:11it's crunchy
00:27:11and it
00:27:12doesn't go
00:27:12soggy.
00:27:14This one
00:27:14for Colin,
00:27:15this one
00:27:15for Manuel?
00:27:16Done.
00:27:16Yes, we're
00:27:16ready.
00:27:17Let's go.
00:27:17Let's go.
00:27:18Let's go.
00:27:30Entree
00:27:30is served.
00:27:52It's amazing.
00:27:54Enjoy.
00:27:54Thank you,
00:27:55darling.
00:27:59I love you.
00:28:00It's beautiful.
00:28:01We are loving
00:28:02the look of this,
00:28:03I reckon, Simon.
00:28:04Unbelievable.
00:28:04I'm just sort of
00:28:05blown away.
00:28:06I'm so excited
00:28:07about this.
00:28:08The prawn
00:28:08is basically saying,
00:28:10eat me,
00:28:11Angus.
00:28:11Yeah.
00:28:12I want you
00:28:12to eat me.
00:28:21You happy?
00:28:22Yes, we are.
00:28:25Your parents
00:28:26have a prawn
00:28:27fan.
00:28:27So is this
00:28:28something you
00:28:29eat all the
00:28:29time?
00:28:30Yeah.
00:28:31Oh.
00:28:35You all right,
00:28:36Golden?
00:28:40means a lot
00:28:41because I grew
00:28:43up at the
00:28:44farm and this
00:28:47is what they
00:28:47do.
00:28:49This means
00:28:50everything at
00:28:50this point
00:28:51because I want
00:28:52my family to be
00:28:53proud of me.
00:28:54That's it.
00:28:56I want them to
00:28:57see that the
00:28:58sacrifice being
00:28:59apart for so
00:29:01long is worth
00:29:02it.
00:29:03It means so
00:29:04much for both
00:29:05of us because
00:29:072012 when we
00:29:08first arrived in
00:29:08Australia with
00:29:09two luggages,
00:29:11nothing else but
00:29:12dreams.
00:29:13Yeah.
00:29:13First generation
00:29:14immigrant, so it
00:29:16means a lot to us
00:29:17because we did it
00:29:18together.
00:29:20You can see how
00:29:22much this cook is
00:29:23weighing on Golden.
00:29:25It's just, it's
00:29:26such raw emotion
00:29:28and it's honestly,
00:29:28it's really beautiful
00:29:30to see.
00:29:31Would your mother
00:29:32have a proud daughter
00:29:33moment, you reckon?
00:29:34Oh, always.
00:29:34She's, her mom's
00:29:36name is Filipina.
00:29:39It really is.
00:29:40She's a very proud
00:29:42Filipina.
00:29:44She is.
00:29:46All right.
00:29:49I just want to hear
00:29:51the crunch.
00:29:51Just give me one
00:29:52crunch.
00:29:53That's all I want.
00:29:55Just one crunch.
00:30:08crunch.
00:30:10It's crunch time for
00:30:12nurses, Marion Golden,
00:30:14who have just served up
00:30:15a special family entree,
00:30:18Filipino okoy fritters.
00:30:20I just want to hear the
00:30:22crunch.
00:30:22Just give me one crunch.
00:30:23That's all I want.
00:30:26Just one crunch.
00:30:36I heard Colin.
00:30:39Oh my God.
00:30:40Yes.
00:30:47Thank you, ladies.
00:30:53Bon appétit.
00:31:09It's absolutely amazing.
00:31:22Oh my God.
00:31:23I loved it.
00:31:24I loved, I loved every...
00:31:26That was a moray.
00:31:27Give me moray.
00:31:41That's unbelievable.
00:31:43That is right up my alley.
00:31:45And if I got that at a
00:31:46restaurant, instantly
00:31:48order three more.
00:31:49That's just, that's
00:31:50everything I like.
00:31:51These prawns with this
00:31:53dipping sauce, unbelievably
00:31:56delicious.
00:31:57If they keep this up,
00:31:59they're going straight to
00:32:00the top.
00:32:01I absolutely loved it,
00:32:02as you can tell.
00:32:05Hoofted it down.
00:32:06This actually was amazing.
00:32:08This, yeah.
00:32:09Are we in trouble?
00:32:09Yeah.
00:32:11Are you guys in trouble?
00:32:12Yeah.
00:32:14Are you's in trouble?
00:32:15Yeah.
00:32:16So, are you's all in
00:32:17trouble?
00:32:17Yeah.
00:32:19If they carry this
00:32:21standard all the way
00:32:22through to their dessert,
00:32:24they're going to be above
00:32:25Tiffany and Giancarlo.
00:32:38That is for Entree.
00:32:40You served us
00:32:41okoy fritters
00:32:42with pepino salad.
00:32:45My mother-in-law is
00:32:47Chinese and she does
00:32:49something very similar
00:32:50called Chuchur Udang,
00:32:52which is vegetable and
00:32:55prawn fritters.
00:32:57And I think this was as
00:32:59good as hers.
00:33:01And she's probably going to
00:33:02keep me when I go home.
00:33:05Crispy, vegetable,
00:33:07beautiful prawn,
00:33:08just cooked.
00:33:09I really love the
00:33:10cucumber, the acidity.
00:33:12I personally would have
00:33:14loved a little bit more
00:33:15salt, but that's my only
00:33:17criticism, which is very
00:33:19minute.
00:33:19You should be very proud of
00:33:20yourself.
00:33:25I've never been to the
00:33:26Philippines, but I've eaten a
00:33:30lot of street food, and
00:33:32tonight I was in that
00:33:33bustling street, eating that
00:33:35street food.
00:33:37I loved it.
00:33:41It took me to the entree of a
00:33:43grand final.
00:33:44Oh!
00:33:45Oh!
00:33:47I really hope we can cook
00:33:49this dish again for the
00:33:50grand final.
00:33:51And I think if you keep
00:33:53cooking like this, you could
00:33:54get to the final.
00:33:59I think Mary and Golden have
00:34:01brought the A-game tonight.
00:34:02Yeah.
00:34:03I feel like maybe it's a bit,
00:34:04you know, competition
00:34:06is on.
00:34:06We've still got a long way
00:34:08to go.
00:34:08We've got a good start.
00:34:10Let's bring it home.
00:34:13Good job, girls.
00:34:14Good team.
00:34:18Oh, my God.
00:34:20I'm speechless.
00:34:21Why?
00:34:21We shouldn't be happy.
00:34:23I know, but...
00:34:24Come on.
00:34:25Calm down.
00:34:25You're gone.
00:34:27This is going to be a
00:34:29defining moment for my
00:34:30parents.
00:34:31What would you tell your
00:34:32parents?
00:34:34I hope I know you're
00:34:36already proud of me, but
00:34:40it's not just the life.
00:34:42It's also like putting it
00:34:43out there, you know, for the
00:34:45world to see that I can do
00:34:47more than just being a nurse.
00:34:50Okay, let's concentrate on the next
00:34:53one.
00:34:53For mains, we are making cebu,
00:34:56lechon belly with pandan rice
00:34:58and achara.
00:34:59I'm going to do rice.
00:35:00You do rice and then I'll make
00:35:02the liver sauce.
00:35:03So liver sauce, that is something
00:35:06that is paired with lechon.
00:35:09This one is sweet.
00:35:10Hopefully, Manu would like the sauce.
00:35:13And all that flavor, it just all
00:35:16works together with the pork and
00:35:18then it's going to be a 10.
00:35:20I'm so scared.
00:35:21Hopefully, Manu would like the
00:35:23sauce.
00:35:23If we want to top the leaderboard,
00:35:26we need to maintain our momentum.
00:35:29Just going to check our pork.
00:35:31This pork needs to have its crackle.
00:35:35It needs to be crunchy enough.
00:35:38But then we don't want to
00:35:40overcook the inside.
00:35:42It needs to be perfect.
00:35:44Yeah, that's enough.
00:35:45I think no.
00:35:46No, it's not like really.
00:35:48Look, it's still not too crispy for me.
00:35:51I'm just going to crank it up really
00:35:53high, get that nice crisp that we
00:35:55want.
00:35:56My reputation is on the line with
00:35:58that one.
00:35:59I am a bit worried.
00:36:00Because now, they're expecting the
00:36:02pork to be as good as the prawn
00:36:05fritters or even better.
00:36:07So, yeah, the pressure is really
00:36:09on.
00:36:11Oh, my boy.
00:36:13Hello, King of Pork.
00:36:14Hello.
00:36:16Hello, so-called Queen of Pork.
00:36:18Welcome to our kitchen.
00:36:20I'm looking forward to this because
00:36:21I've never had Filipino pork.
00:36:24You want to see it?
00:36:25So, I want to get the really crispy
00:36:27chicken.
00:36:28So, it's not that
00:36:29it's not there yet.
00:36:31I'm waiting.
00:36:32How long do you cook it for?
00:36:33So, we've cooked this already for
00:36:35three hours.
00:36:36Wow, that's a long time, huh?
00:36:39Is that the way you normally do it?
00:36:41Yeah, longer even.
00:36:44Really?
00:36:45Yeah.
00:36:45But we have a roast beef.
00:36:47A whole roast beef.
00:36:48You give it to me how it's meant to be.
00:36:51So, are you under pressure now?
00:36:53Yes.
00:36:55Oh, my God.
00:36:57I am so scared that I shot myself in the foot.
00:36:59Saying, Queen of Pork.
00:37:01All right, I'm going to get out of your hair.
00:37:03See you later.
00:37:04Thanks, Colin.
00:37:05See ya.
00:37:0716, 24.
00:37:08Okay, now it's golden.
00:37:09Stop it!
00:37:10I don't know what I can do with myself.
00:37:12Oh, my God.
00:37:13I was just thinking the whole time of getting the perfect crackle that I wasn't thinking
00:37:19anymore about the insides, the meat.
00:37:22I'm so flustered.
00:37:24If this pork is going to be overcooked, we're doomed.
00:37:40Oh, my God.
00:37:42I'm so flustered.
00:37:44In Melbourne, self-proclaimed Queen of Pork, Mary, hopes she won't be dethroned with an
00:37:50overcooked sabu lechon belly.
00:37:53Colin is concerned that the pork has been in the oven for too long.
00:37:57But this is something that we always cook.
00:38:01One time we rushed it, and we didn't get the perfect crackle.
00:38:06Golden, I'm going to put it for another 10 minutes, yeah?
00:38:10I hope the insides not drying out.
00:38:13If this pork is overcooked, I don't think we're going to get top spot.
00:38:20All right, main course.
00:38:22What are you hoping for?
00:38:23Juicy pork, beautiful panda and rice.
00:38:26Will it beat your dish?
00:38:28I feel like it might.
00:38:30I do.
00:38:30I am worried about it, yeah.
00:38:32Mmm.
00:38:34I haven't eaten Filipino food, but for some reason in my head, this is a slow-cooked pork
00:38:39rather than a roasted pork.
00:38:40So I think it'll be more like beautiful pull-apart pork belly.
00:38:44The crackling, I want to get a spoon, and I want it to just break apart like a creme brulee.
00:38:49And then there better be some good crackling.
00:38:50Mary has given herself the title of the pork queen, so there is a lot riding on Mary getting
00:38:57this pork perfect.
00:38:59What would you call yourself the queen of?
00:39:01Ah, drama.
00:39:08Let's take the pork out.
00:39:10The crackle was looking good, so it's time to take it out of the oven and let it rest.
00:39:16Mary, excuse me.
00:39:20All right, let's just brush it with oil.
00:39:26It's okay, I've got dry.
00:39:28Oh, my God.
00:39:30The edges were very dry.
00:39:32Now I'm a bit worried.
00:39:34It is overcooked.
00:39:36Okay, let it rest.
00:39:37Let's let it rest for a bit.
00:39:39But you can't just cut it.
00:39:41It needs to rest.
00:39:42I just hope that it's juicy inside, and it's fine.
00:39:51Jane, darling.
00:39:52Yes, darling.
00:39:53Darling, darling.
00:39:54Oh, we didn't get that.
00:39:55You're cooking for our snacks.
00:39:57Who's your biggest competition, do you think?
00:40:00I think Tiff and Giancarlo, honestly, were the first kitchen to bring us some real flavor.
00:40:11Jane's put a massive target on her back.
00:40:14She's basically saying that there's no competition.
00:40:17I just think it's outrageous.
00:40:19I just don't think that's something you say.
00:40:21I know that we didn't hit the mark with everything, but everyone's effort is the same.
00:40:25Yeah, totally.
00:40:26Good effort doesn't equal flavor.
00:40:30We do not believe that people should receive a score for simply trying to create a tasty dish,
00:40:37but yet not supplying a tasty dish.
00:40:41No.
00:40:42I think there's just a difference between I loved their flavors most, and there's been no flavor until this point.
00:40:50I think that's a personal opinion.
00:40:51I would agree with Jane.
00:40:53There's been no flavor until this point.
00:40:54I didn't think there were very many strong flavors.
00:40:57So that's like three of us, every dish, no flavor.
00:41:05Not enough.
00:41:09I hope you guys bring your egg cake.
00:41:11Sure.
00:41:12When they go to cook, I will be analyzing every part of that dish.
00:41:16And if there's any part that I don't like, it will be met with a score that will be appropriate.
00:41:25Are you ready?
00:41:26Oh my gosh.
00:41:27Okay, knife.
00:41:28Okay.
00:41:29Knife's here.
00:41:30I have told everyone that I am the queen of pork, and this is the first pork we have cooked,
00:41:36and I need to deliver.
00:41:38Oh my God.
00:41:39Moment of truth.
00:41:40Ready?
00:41:41Here, go.
00:41:41Wait, we'll chop this one out.
00:41:44Yeah, there.
00:41:45I'm still chopped in there.
00:41:50I think it got a bit dried, yeah?
00:41:58A little bit dry.
00:42:00The moment we cut it, I think that's when we realized it was overcooked.
00:42:06Yeah, I am very disappointed.
00:42:09The middle one is good, but the ones at the very end are burnt.
00:42:14If we can turn back time, we should have taken it out earlier.
00:42:18But at the same time, if I took it out early, it wouldn't have had the crackle that it had.
00:42:24Let's just serve this.
00:42:26I feel like I'm a lumberjack.
00:42:32Everyone has a good crackle.
00:42:35Yeah.
00:42:35If you combine everything together, the pork with the crackle, with the rice, with the achara.
00:42:40Which is a pickled green papaya salad.
00:42:42And then all the flavors from the two sauces.
00:42:47We have a spicy vinegar and a sweet liver sauce.
00:42:51I hope they would still think that it's very tasty.
00:42:54And we still have a chance to be on top of the leaderboard.
00:42:58Are we ready?
00:42:59Is that right?
00:42:59Yes.
00:43:00Yes.
00:43:09Maine is served.
00:43:21Thanks, Mary.
00:43:24You're welcome.
00:43:25I love this.
00:43:26It's really good.
00:43:27It's really good.
00:43:28You're welcome.
00:43:33Pork.
00:43:34Belly.
00:43:34Yummy.
00:43:35I love a good fatty paste.
00:43:36I love crackling.
00:43:38Delicious.
00:43:39I love crackling.
00:43:47We really want to be on the top of the leaderboard.
00:43:54But I'm worried that the pork is overcooked.
00:44:01But hopefully it has the crackle that we want.
00:44:10Coming up, will Mary be crowned the queen of pork?
00:44:14I really would love if one day we can share the recipe, that would be fantastic.
00:44:20That is so good.
00:44:22And later...
00:44:23We're at the finish line, Golden.
00:44:25Will their street food dessert hit the sweet spot?
00:44:28It is an acquired taste, sort of.
00:44:30Yeah.
00:44:31So we're worried about it.
00:44:32And the teams brace themselves...
00:44:34Jane and Jane are last to cook.
00:44:35For the most anticipated cook ever.
00:44:39I feel fine.
00:44:40It is very different once you're in there.
00:44:42You think you've got everything planned to a tee,
00:44:44and somehow everything just goes...
00:44:56Nurses Mary and Golden are hoping their main course of Sabu Lechon Belly will keep their dream of taking top
00:45:04spot alive.
00:45:06My reputation is definitely on the line because I have told everyone that I am the queen of pork,
00:45:12and for me to not deliver, that's reputation gone.
00:45:18I'm worried that the pork is overcooked.
00:45:21But hopefully it has the crackle that we want.
00:45:32I heard a crunch, and then they looked at us.
00:45:35I wish I can read minds.
00:45:38Thank you ladies.
00:45:42Bon appetit.
00:45:54This dish is really tasty.
00:45:56The pork crackle is lovely.
00:46:05That liver sauce was amazing.
00:46:09I love that flavour, and I want to have it all the time.
00:46:14I like the sweetness that was in the pork.
00:46:20Some of my pork was a bit drier than other bits.
00:46:23Some were a bit more tender.
00:46:25Overall I enjoyed the dish though.
00:46:26It was nice.
00:46:27My pork was a little bit dry.
00:46:29Overall really tasty, but for me it's the liver sauce that's the perfect bit of this.
00:46:36This for me is like my favourite type of food to eat.
00:46:40It's not that this wasn't good.
00:46:41This could have been a tend dish for me.
00:46:44My heart is broken.
00:46:45I really wanted that pork to be amazing, but they've still done a good job.
00:46:49Giancarlo, they're coming for your top spot.
00:46:51Do you think they're reaching it?
00:46:53I think they're not quite there.
00:46:56Yeah, I agree.
00:46:58They're doing an amazing job, but I do think we're just ahead.
00:47:03If I'm honest, I was slightly relieved.
00:47:06I feel bad for the girls because I really wanted them to knock it out of the park.
00:47:09But having said that, it's close at this point.
00:47:17That is for our main course, you serve us a cebu lechon belly with pendant, rice and achata.
00:47:27I really enjoy the composition of this dish.
00:47:30I love the two sauces, but the liver one is a winner for me.
00:47:35Like I really, really...
00:47:36She's happy.
00:47:36I really would love to know how this is made.
00:47:40And if one day we can share the recipe, that would be fantastic.
00:47:44I made that for you, Manuel.
00:47:45Thank you, darling.
00:47:48I enjoyed eating the whole dish.
00:47:53Crackling was definitely there.
00:47:55The pork, I think, was in the oven too long.
00:47:58I know.
00:47:59Right?
00:47:59Yeah.
00:48:00It's a little bit overcooked, but when you have it with the liver, it sort of forgives it a bit.
00:48:05You did put up the banner of the queen of pork.
00:48:09I wouldn't say queen.
00:48:11I would say maybe princess at this stage.
00:48:13At least I'm a princess.
00:48:17I'm happy to take princess.
00:48:18At least I'm not the handmaiden.
00:48:21Yeah.
00:48:22Thank you, ladies.
00:48:31What do you feel?
00:48:33Maybe before this competition ends, I can actually like regain my title of queen of pork.
00:48:41That feedback was disappointing.
00:48:44But at the same time, it's a motivation because it's not like we've produced a really bad dish.
00:48:50We just overcooked the pork.
00:48:52But you know what?
00:48:53It's done.
00:48:54We're going to do dessert and we're going to do it right.
00:48:57For dessert, we're making mango float ice cream sandwich.
00:49:01Mango float is a very common dessert in the Philippines.
00:49:05My eldest daughter, her favorite dessert is mango float.
00:49:09It's like layers of cream, mangoes.
00:49:13But instead of us making mango float today, we are making it into an ice cream sandwich.
00:49:18Okay, so I am making the milk buns for the ice cream sandwich.
00:49:24This is another street food for us.
00:49:26Here in Australia, if you say ice cream sandwich, it's usually biscuits, then ice cream and biscuit.
00:49:32This one is a soft bun with the soft ice cream.
00:49:36Can you check on the ice cream?
00:49:38Ice cream is perfect.
00:49:41It is an acquired taste, sort of.
00:49:44Yeah.
00:49:44So we're worried about it because not everyone will like it.
00:49:48I really want everyone to love this dessert as much as my daughter, our friends, our family and the whole
00:49:57Filipino people loves it.
00:50:00I think the biggest risk with this dessert is the bread not...
00:50:04Soft enough?
00:50:05Not soft enough, not fluffy enough.
00:50:08Yeah.
00:50:08My milk buns are supposed to be soft.
00:50:11So I want the dough to double in size.
00:50:14We started really well.
00:50:16Entree and main, a bit good.
00:50:21We are aiming for top spot.
00:50:23So this dessert, it's going to make it or break it for us.
00:50:27It's a waiting game now.
00:50:29For the bread.
00:50:29For the bread.
00:50:30Yeah.
00:50:33Coming up, it's touch and go for nurses Marion Golden.
00:50:38This is like a triple shift and you have emergency everywhere.
00:50:43Will their street food dessert take them to the top of the leaderboard?
00:50:48Yeah, I'm not too sure about this milk bun.
00:50:51It looks like a bread roll that's been left in a kid's lunch box for way too long.
00:51:02In Melbourne, Marion Golden are finishing their Filipino feast with a family favourite.
00:51:09We've moved now from queen of pork to dessert queen.
00:51:15But will their mango float ice cream sandwich be as big a hit with the competition as it is at
00:51:22home?
00:51:24My eldest daughter loves it.
00:51:27That is a real street food dessert in the Philippines.
00:51:31I'm going to check the bread.
00:51:32I am hoping for my milk bun doll to double in size.
00:51:38I think it will be fine.
00:51:42I've really gotten a workout today, Golden.
00:51:45I don't want the guests to be waiting for their dessert.
00:51:48Time is of the essence.
00:51:50Ready, Golden?
00:51:50Oh my gosh.
00:51:52This is it.
00:51:53Hopefully the dough has risen enough and the buns is really soft, right?
00:51:58If our dessert fails, I'm pretty sure we're not going to be on top.
00:52:03We're at the finish line, Golden.
00:52:05This is make it or break it for us.
00:52:11For dessert, mango float ice cream sandwich.
00:52:14What are you hoping for?
00:52:16I have no idea.
00:52:17Yeah.
00:52:18But I do love mango.
00:52:19I do love mango.
00:52:20So there is that.
00:52:21So there is that.
00:52:22I love mango in my desserts.
00:52:24And for the milk bun, I just really hope that it's a really, really fluffy, soft consistency
00:52:30because milk buns are usually super light.
00:52:32I love an ice cream sandwich actually.
00:52:34Yeah, Italian desserts we use with the brioche and put some ice cream in this as soon as
00:52:38do that a lot.
00:52:38I'm thrown by this one.
00:52:40The word float just freaks me out.
00:52:42I don't know what it really means.
00:52:44I don't like dessert.
00:52:45I don't like sweet things.
00:52:47And Filipino desserts are quite sweet with a lot of tropical fruit.
00:52:51So I'm not terribly excited about this.
00:52:55Jane and Shane are last to cook.
00:52:57Jane, every team that's cooked so far has talked about
00:53:01the pressure, the competition, the judging.
00:53:04How do you feel about that?
00:53:07I feel fine.
00:53:10Yeah.
00:53:11And I keep saying that and everyone goes, but you can't feel fine.
00:53:13Why are you not nervous?
00:53:14I'm just not.
00:53:16I think we've said before.
00:53:16I think we're fine.
00:53:17Do you feel like you've got an advantage?
00:53:19I'm a food stylist.
00:53:20So I'm around food all day, every day.
00:53:23So yeah, I think we do have an advantage.
00:53:26But I'm tempted not to do the plating at all and let him do it.
00:53:30Why is he not very good at plating?
00:53:33I don't know.
00:53:33I've never let him.
00:53:37Do I believe she'll crumble?
00:53:39I think so, yes.
00:53:40And I hope so, yes.
00:53:42It is very different once you're in there.
00:53:44You think you've got everything planned to a T and somehow everything just goes.
00:53:49Come on.
00:53:52Come on.
00:53:53We're nurses.
00:53:55We're always under pressure.
00:53:57But this is like not even doing just a double shift.
00:54:00It's like a triple shift and you have emergency everywhere.
00:54:06Time's up.
00:54:09Okay. Yes.
00:54:10Perfect.
00:54:10Where is it?
00:54:12Perfect.
00:54:13Oh god.
00:54:15Finally.
00:54:16Buns.
00:54:17We need to quickly get this on the plate.
00:54:21But if we put the ice cream, it's gonna melt.
00:54:24It's gonna melt.
00:54:24So now another waiting game for the buns to cool down.
00:54:28Yeah.
00:54:29Oh, maybe we'll go outside golden.
00:54:31It's cold.
00:54:31It's we're in Melbourne, remember?
00:54:33Yes.
00:54:33Come on.
00:54:34For the first time, I actually liked our weather.
00:54:37This is another dance.
00:54:39Don't, don't, don't.
00:54:39I will not drop it.
00:54:40Like, I hate cold Melbourne night.
00:54:44But I'm like, yes.
00:54:46Thank you, God.
00:54:46I'm in Melbourne right now.
00:54:49I think.
00:54:51Oh my God.
00:54:52I almost dropped them.
00:54:54Three.
00:54:55That's ready.
00:54:56Okay, golden.
00:54:56You can't do this to me.
00:54:57Okay.
00:54:58It's crunch time.
00:54:59We need to like plate this and serve it because we don't want the ice cream to melt.
00:55:03You put the mangoes.
00:55:05Yep.
00:55:05It's the last stretch, golden.
00:55:07Ice cream sandwich alone would not look good on a plate.
00:55:11That's why we have all these crumbs and all these mangoes and a bit of puree to make
00:55:17it look nice.
00:55:18Oh, this is my favorite dessert of all time.
00:55:21Same.
00:55:21This is actually my favorite dessert.
00:55:23Yes.
00:55:23The milk buns look soft and delicate.
00:55:26So soft.
00:55:26Hopefully it will taste amazing.
00:55:29Yeah.
00:55:29I'm just hoping that everyone else would love it as much as my daughter loves it.
00:55:35This is it.
00:55:35I hope they'd like this golden.
00:55:38This one for Manu.
00:55:41This one, Colin.
00:55:42That one for Colin.
00:55:50Dessert and served.
00:56:03Dessert and served.
00:56:05Dessert and served.
00:56:07I'm so confused by the floating business.
00:56:12Yeah.
00:56:12I'm not too sure about this milk bun.
00:56:15It doesn't make sense.
00:56:17It looks like a bread roll that's been left in a kid's lunch box for way too long.
00:56:22I'm not terribly excited about the concept of this.
00:56:27I really think we finished strong
00:56:29But it is a weird combination
00:56:32I hope they like it
00:56:34I hope they like it
00:56:34And we will be on the top of the leaderboard
00:56:48Nurses Mary and Golden
00:56:50Are hoping their family favourite
00:56:52Mango float ice cream sandwiches
00:56:55Will be the sweet ending they need
00:56:57To climb to the top of the leaderboard
00:56:59We are very proud of this dessert
00:57:01I'm so happy
00:57:03It is actually a street food
00:57:05Back home in the Philippines
00:57:07It is something that we grew up eating
00:57:10We both love it
00:57:11Yeah
00:57:13I'm just hoping that
00:57:14Everyone else would love it too
00:57:16Yeah
00:57:21Ladies, please take a break
00:57:22And we'll call you back for our final critique
00:57:24Thank you
00:57:29Bon appetit
00:58:00I thought it was actually quite refreshing
00:58:03It was like a refreshing dessert
00:58:04Nice little palette cleanser
00:58:06I loved the ice cream
00:58:08Fresh mango was great
00:58:09Biscuit was great
00:58:10I loved it
00:58:11I didn't know what to expect
00:58:12And I love mango
00:58:13Mango is my favourite
00:58:14The crunch, the ice cream
00:58:15I think everything
00:58:16It was a hit
00:58:17I enjoyed it
00:58:18I enjoyed it
00:58:19But I expected more
00:58:20And I wanted it to have a bit more
00:58:24Yeah, hopefully our spot's pretty secured
00:58:29Yeah, I didn't really like it
00:58:30The bun was a little bit nothing
00:58:32So it wasn't a win for me
00:58:35I don't like sweet flavours
00:58:36I just think it's superfluous and pointless
00:58:41And the milk bun for me
00:58:43Is just really one dimensional
00:58:45With the ice cream
00:58:46It was all quite monochromatic
00:58:48Yeah
00:58:51So after three courses
00:58:52Where do they sit?
00:58:58I don't think they're on top
00:59:02But they're very close
00:59:04Certainly not on the bottom
00:59:05No
00:59:05So can you guys beat this
00:59:07When we go to yours?
00:59:08Yep
00:59:09That's a very positive yes
00:59:11Definitely
00:59:11I genuinely feel
00:59:14We have the skills
00:59:15And the ability
00:59:16To present something
00:59:18Amazing
00:59:24With all three dishes complete
00:59:27It's now time
00:59:28For each team
00:59:29To score
00:59:30Marion Golden's
00:59:31Instant restaurant
00:59:32Out of ten
00:59:36The girls put on a nice show
00:59:38They started with those shrimp fritters
00:59:40They were delicious
00:59:42Like unbelievably good
00:59:43It was nice
00:59:44It was good
00:59:45I liked it
00:59:45I liked it
00:59:46I liked the prawns
00:59:47They were nice
00:59:48Yeah
00:59:48Prawns were still nice
00:59:49Juicy and thick
00:59:50And lovely
00:59:51I thought it was cooked well
00:59:52Yep
00:59:52The fritter was great
00:59:53So then main
00:59:54We had the pork belly
00:59:56Yep
00:59:57Look
00:59:57Pork belly
00:59:58Bits were a bit like
00:59:59A bit over
01:00:00Didn't hit all the notes
01:00:02It needed to
01:00:02But it was not a bad dish overall
01:00:04My cracking was good
01:00:05The sauce was divine
01:00:07Yeah
01:00:08The pork was a little bit dry
01:00:09Yep
01:00:10The liver sauce saved it
01:00:12If it didn't have that
01:00:12Would it have been average
01:00:13So for dessert tonight
01:00:14We had the mango float ice cream sandwich
01:00:19I thought the milk bun was a little bit superfluous
01:00:22It was kind of did nothing for me
01:00:24I would have preferred the ice cream sandwich to be in a biscuit
01:00:26I liked the idea, the concept of it
01:00:28Love the idea
01:00:29Yeah, it was good ice cream
01:00:30You didn't mind it
01:00:31I didn't mind it
01:00:32I thought, you know what
01:00:33I could see me walking around eating this
01:00:35It was a bit like a refreshing treat for me
01:00:36It was just pleasant
01:00:38Without, you know, reaching a superstardom
01:00:40What are we thinking for an overall score?
01:00:42I think six, seven
01:00:46Seven
01:00:46Seven
01:00:47Seven
01:00:47Yeah
01:00:48What do you think?
01:00:49I'm thinking a seven
01:00:50A seven?
01:00:50I like a seven
01:00:51I just think I expected a little bit more from them
01:00:53I'm happy to go for a seven
01:00:55Okay, I think a seven sounds good
01:00:56A seven?
01:00:57Yeah, happy with a seven
01:00:58I think I'd be really happy with a seven for the girls
01:01:00Tonight
01:01:00Yeah, that's exactly what I was thinking
01:01:05You know what?
01:01:06I am really proud of ourselves
01:01:07Today has been really tough
01:01:10Are you ready?
01:01:12Ready as I can be
01:01:13Let's pray
01:01:15I think the food that we've served tonight
01:01:18It's a reflection of our heritage
01:01:22And as moms, we give everything
01:01:24As nurses, we give everything
01:01:25Sometimes there's nothing left for us
01:01:29Yeah, it's hard
01:01:30It's hard
01:01:33But you know what?
01:01:35We've done it
01:01:35We've given our all
01:01:37We know that the whole Filipino community will be watching us
01:01:40And I really hope that we will make them proud
01:01:53We really, really, really want to make the Filipino community very proud
01:02:00So we need to beat the score of 86
01:02:04I think we still have a chance
01:02:06To be on top of the leaderboard
01:02:09Marion Golden, thank you for having us in your home
01:02:11And giving us your Filipino feast
01:02:14And now it's time for the scores
01:02:18The guest teams
01:02:20Have given you a combined score of
01:02:2835 out of 50
01:02:30It's good
01:02:31It's actually good
01:02:32That's very good, yeah
01:02:33We're very happy
01:02:34I think it's fair
01:02:35We actually delivered
01:02:36And they appreciated it
01:02:38It's an average of like 7 per team
01:02:40Yeah
01:02:40Yeah, I'm glad
01:02:43Well, now it's our turn
01:02:44And we'll score each dish
01:02:45Out of 10
01:02:47For Entree, you served us
01:02:49Okoy fritters
01:02:51With pepino salad
01:02:54I think that was a delicious start of the three-course meal
01:03:00Beautiful fritters, crispy vegetable
01:03:03The prawns just nestled on top, stuck to it
01:03:06They were succulent, beautiful to the bite
01:03:08I love the little pickle of the cucumber
01:03:10And a little bit of red onion there
01:03:13I love the dipping sauce
01:03:15The scum giving you for your entree
01:03:19It's a nine
01:03:21Thank you
01:03:23For your entree tonight
01:03:26I score you a 10
01:03:33That's a good end
01:03:38That is so good
01:03:40Ok
01:03:40Time for Pauline
01:03:49You gave us cebu lechon belly
01:03:53With pandan rice
01:03:55And a chara
01:03:57The liver element of the dish
01:03:59The chicken was a master stroke
01:04:01I think that really raised the bar of the dish
01:04:04The little veg salad on the side
01:04:06It was nice
01:04:07The pork crackling
01:04:09It was definitely crackling
01:04:10The whole table heard it
01:04:12We overcooked the pork
01:04:14Like we could have halved the amount of time
01:04:16To cook that pork
01:04:19I think that was the only letdown on that
01:04:21Apart from that
01:04:22It would have been a 10
01:04:23Yeah
01:04:26I love the pickles
01:04:27I love the vinegar
01:04:29I love the crispy skin on the pork
01:04:32But a little bit of dryness on that pork unfortunately
01:04:35But what really really made this special for me was that liver sauce
01:04:41And as I said to you earlier on
01:04:42I'd love to know how you make that
01:04:44Because that was absolutely delicious
01:04:45I could actually spread that on a piece of toast
01:04:50For your main course tonight
01:04:52I score you
01:04:53A six
01:04:57So the score I'm giving you for your main course
01:05:01Is a seven
01:05:05That's okay
01:05:06That's okay
01:05:07For overcooked pork
01:05:08That's fine
01:05:09Yeah
01:05:09And I know we're not going to be at the bottom of the leaderboard
01:05:12But we are aiming for top spot
01:05:17For dessert
01:05:18Mango float ice cream sandwich
01:05:23I've never been to the Philippines
01:05:25Never come across a milk bun with ice cream in it
01:05:30Flavors really yum
01:05:32Ice cream well made
01:05:33Fresh mango obviously delicious
01:05:35But the bread is probably a little too dense
01:05:38It should have been a lot softer
01:05:41Ice cream beautiful
01:05:43Smooth
01:05:44Silky
01:05:45It wasn't overly sweet
01:05:47It's everything you want in an ice cream
01:05:49It was very well made
01:05:50But the yeastiness in the bread
01:05:52You needed another element for me
01:05:54So it was only a half way there dessert for me
01:05:56Yeah
01:05:58So the only score I can give you is
01:06:02A five
01:06:04So the score I'm giving you for your dessert
01:06:07Is a five
01:06:11What we serve
01:06:12Tonight
01:06:13Is what we grew up with
01:06:15And it is an acquired taste
01:06:17I am very proud
01:06:19I'm very proud of you for putting it out there
01:06:23So Mary and Golden
01:06:25That will give you a grand total score of
01:06:3177
01:06:37We wanted top spot but you know what food that we've served is a reflection of who we are
01:06:44As mothers
01:06:45As mothers
01:06:47We are very proud of you
01:06:48I'm so happy
01:06:49Yeah
01:06:49We're good
01:06:50We're happy
01:06:52With their score of 77
01:06:54Mary and Golden are in second place
01:06:59Leaving Alicia and Dianne still on the bottom of the leaderboard
01:07:03With one team left to cook in round one
01:07:08Jen and Shane you're cooking for us next
01:07:10Yeah we are
01:07:11Really looking forward to it
01:07:14Will you beat that score of 68?
01:07:18I'm aiming for 90
01:07:21I think it's very unsettling for them that we are calm and we are confident we have the skills
01:07:27Thank you everyone
01:07:29Thank you
01:07:31We have the ability to be on top of the ladder by the end of our cook
01:07:36This is the most anticipated instant restaurant for me personally
01:07:40Especially the more I've had to do with Jane and Shane
01:07:44They've got a lot to prove
01:07:51Next time
01:07:52The instant restaurant all of Australia's been waiting for
01:07:59I'm a food stylist
01:08:01Because the last team left to cook
01:08:04The food to date for us
01:08:06Middle of the road
01:08:07You can't plate on something like that and know what you're doing
01:08:12We do have a high standard
01:08:15Have sent expectations
01:08:17Yeah I didn't really like it
01:08:18It wasn't a win for me
01:08:19Into the stratosphere
01:08:21I'm aiming for 90
01:08:24Do we want to win or do we deserve to win?
01:08:26That's the question
01:08:27They really need to put their money where their mouth is tonight
01:08:30Hi
01:08:31Welcome to our house
01:08:32You're not eating here tonight
01:08:35We're putting on our Sunday best
01:08:38We're eating inside a church
01:08:41As New South Wales stylish foodies Jane and Shane
01:08:45We're here to up the ante
01:08:46For aiming to be on the top of the ladder by the end of the night
01:08:49Are looking to teach the competition a lesson in taste
01:08:54We're not here to cook a chicken chitzel
01:08:56You know
01:08:57You guys are presenting something beautiful
01:09:00But the technique was wrong
01:09:02Yeah I don't agree with you there mate
01:09:04I'm not 100% on board with that
01:09:06While Alicia and Deanne pray for a miracle
01:09:09I would love for Jane and Shane to really just flop
01:09:12The dish you'll never believe
01:09:15It's controversial but people are not going to forget it
01:09:18Will shock the table
01:09:20To the core
01:09:22What is that?
01:09:26At the end of the night
01:09:27One team will be sent packing from the competition
01:09:31I'm starting to get a little nervous now
01:09:33I'm not ready to go home
01:09:35I'm sorry to say
01:09:38You have been eliminated from my kitchen rules
01:09:41I'm not ready to go home
01:09:42I'm no longer
01:09:42Oh maybe I will get along
01:09:43I'm not sorry to go home
01:09:43I'm not ready to go home
01:09:43I'm not ready to go home
01:09:43Per espe podcast
01:09:43Nobody will forget the conversation
01:09:44But anyway
01:09:45This is what you can do
01:09:45Which is what I like
01:09:45What you guys love