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00:00:01It's the start of a brand new round, and the gatecrashers are here.
00:00:08We can cook our ass off, and that's what we're gonna do.
00:00:11Well, well, well, expecting us, weren't we?
00:00:13Oh, I didn't know we had a magician coming tonight.
00:00:17And while round one's two top teams have already fast-tracked to Kitchen HQ...
00:00:23Congratulations.
00:00:25I can't wait.
00:00:26The remaining OG teams are gearing up and ready to fight.
00:00:32Ooh, the gatecrashers are coming into our territory, aren't we?
00:00:35Oh, that's for sure.
00:00:36Right into the lion's den.
00:00:39We're the predators, and the gatecrashers are actually the prey.
00:00:42They might need to pack their bags.
00:00:44Second round, ding ding.
00:00:47But there's the teams ready themselves for battle.
00:00:50They have absolutely no idea what these gatecrashers are capable of.
00:00:54We're here to win.
00:00:55And then...
00:01:00The gatecrashers still have one big surprise.
00:01:06This is a food competition.
00:01:08I don't feel like it's a problem at all.
00:01:10Wait.
00:01:11Hang on.
00:01:12Any other questions?
00:01:13That leaves the OGs fuming.
00:01:17What are you even doing here?
00:01:18Please leave.
00:01:19The amount of shits that we give tonight is...
00:01:22Yeah, zero.
00:01:23A big fat...
00:01:24This is gonna be fun.
00:01:26A big fat...
00:01:26Ha, ha, ha.
00:01:28Ha, ha, ha, ha.
00:01:29Ha, ha, ha, ha.
00:01:33Everybody's changing.
00:01:36And I know, yeah...
00:01:38Tonight, we're in Perth for the start of round two of the competition.
00:01:44and gatecrasher team, mother and son, Sheridan and Ted,
00:01:47are ready to shake things up and take out the title.
00:01:51It's the restaurant today, Mom. How are you feeling?
00:01:53Very excited. Can't believe it's happening today.
00:01:56It's intimidating to come in as a gatecrasher,
00:01:58but I think it's really good that we're going first.
00:02:00It gives us an idea if we're delusional or not.
00:02:04Don't say that!
00:02:06I'm really looking forward to showing them what we've got.
00:02:08Bringing it to the table tonight.
00:02:10We tried out for My Kitchen Rules about seven years ago.
00:02:13It's been a long time coming, but here we are.
00:02:15It's really exciting to be able to put our skills to the test,
00:02:18lay down some good dishes and assert ourselves.
00:02:23Really scare everyone is the plan.
00:02:24Just got to lay down the law.
00:02:27That's a big call.
00:02:30Boom. Here we go with Ted.
00:02:33I'm here and I'm ready.
00:02:37I'm Sheridan and this is my son, Theodore, or Ted.
00:02:40Ted, we'll go with Ted.
00:02:41We'll go with Ted.
00:02:44Oh, that's bad.
00:02:45Swinging into the bush.
00:02:47I do very much enjoy spending time with Ted.
00:02:49It's not going back far enough.
00:02:51It's not going back far enough.
00:02:52He's very easygoing.
00:02:54He's got a lovely nature about him.
00:02:56It's your turn.
00:02:57This is where you're saying all the good things about me.
00:03:01Just...
00:03:02Where do I start?
00:03:04We got this, man.
00:03:05It's under control.
00:03:06We do have a really close relationship and we've grown to be a lot closer by spending a lot of
00:03:10time in the kitchen together cooking.
00:03:12But we're both very different cooks.
00:03:13Come on, Ted.
00:03:14I'm coming.
00:03:15I'm coming.
00:03:16I'm a bit of a perfectionist.
00:03:17I'm a high school maths teacher.
00:03:19I like a recipe.
00:03:19I like to measure.
00:03:20I like things to be exact.
00:03:22Oh, look at that.
00:03:23Perfect.
00:03:24That looks good.
00:03:25And he's the opposite of that.
00:03:27I'm definitely a bit more relaxed in the kitchen.
00:03:30But between us, it's a combination.
00:03:32Well done.
00:03:33Good to go.
00:03:34Okay, here we go.
00:03:36To have him be interested in the kitchen and interested in cooking is something that's really special.
00:03:42Cheers to WA taking our MKR for the first time ever.
00:03:46If we were the first WA team to win My Kitchen Rules, that would be unbelievable.
00:03:52We're ready.
00:03:52We are ready.
00:03:53Bring it on.
00:03:55Let's get going.
00:03:56Get to the shops.
00:04:01Sheridan and Ted have five hours to do their shopping, set up their instant restaurant, and begin their prep before
00:04:08the guest teams arrive.
00:04:11How do you feel about having a bunch of strangers in the house?
00:04:16Well, I mean, it's going to be really strange.
00:04:18We don't know what they like.
00:04:19We don't know what they don't like.
00:04:21And on top of that, Colin and Miniman.
00:04:24Well, here we go.
00:04:25We've got another round of instant restaurants with three new team, the Gatecrushers, and I think it's going to be
00:04:31fiery, my friend.
00:04:33Very colorful characters, some of them, and they're going to add a little bit of spice to the competition.
00:04:37Looking forward to it.
00:04:38We've got to start strong.
00:04:39Yep.
00:04:39It's going to be nice and calm, and we're just going to serve up great food.
00:04:43No threats.
00:04:43No threats.
00:04:44No threats.
00:04:45That's how we like it.
00:04:45We're going to be the threat.
00:04:46We are.
00:04:48We're back.
00:04:49I thought you could get rid of us.
00:04:52We're ready for whatever comes.
00:04:53Well, the Gatecrashers are coming into our territory, aren't we?
00:04:56Oh, that's for sure.
00:04:57Right into the lion's den.
00:04:58If you will.
00:04:59Yes.
00:04:59There's pack against pack.
00:05:01Yes.
00:05:02Hopefully, our food will speak for itself.
00:05:04I have a feeling that they're going to walk in quite confident and stuff.
00:05:08I think they're going to sit down, and they just have no idea what they're in for.
00:05:12No one's Gatecrash hard.
00:05:14We won't be like, boom.
00:05:15Boom.
00:05:15There you go.
00:05:16Day's ruined.
00:05:17I think these Gatecrashers are in for a bit of a rude awakening, actually, Simon.
00:05:21Being the OGs, we've seen it all.
00:05:24We're miles ahead.
00:05:25We've met the judges.
00:05:26We've got critiques.
00:05:27I think they're in for a world of pain.
00:05:30Hi, David.
00:05:30How are you?
00:05:31Good to see you.
00:05:31We need around about, well, 500, 600 grams of livers.
00:05:35Yeah, perfect, guys.
00:05:36Yep.
00:05:37So for entree, we are serving chicken liver parfait with milk bread and red wine gel.
00:05:42So we're going to make sure we cook those perfectly.
00:05:44So we're making chicken liver parfait because it's one of our favourite dishes, and I've cooked
00:05:48it a thousand times before, and I think it'll be a great way to start the night.
00:05:52Thank you so much.
00:05:53See you later.
00:05:54Bye.
00:05:55Chicken liver is one of my favourite.
00:05:57Yeah.
00:05:57The livers, when you cook them, are beautiful and sweet.
00:06:00Something about chicken liver parfait, it's parfait means perfect in French, which means
00:06:04it's a perfect texture.
00:06:05So if it's too soft, it's going to run away.
00:06:07If it's too sad, then the texture will be wrong, and the seasoning is very important.
00:06:12It really needs to be well-balanced to be delicious.
00:06:15Well, you're running, are you?
00:06:16Yeah.
00:06:16Come on, come on, come on.
00:06:17There's a time crunch.
00:06:18There's just going to be stuff coming off the shelf.
00:06:19There's going to be Ian, and he better be very fast with his pan.
00:06:22Rosemary, parsley, celery, and carrots.
00:06:24I am very stressy, but I don't know how to slow down.
00:06:28I don't know.
00:06:29That's just me.
00:06:30Valium.
00:06:31One, two, three, four, five, six.
00:06:34Done.
00:06:34Let's go.
00:06:35All right, let's go.
00:06:35My one piece of advice for the gatecrashers would be that it's a marathon, not a sprint.
00:06:40Let's do milk, eggs, cheese.
00:06:42Yep.
00:06:42Make sure they're not cracked.
00:06:44Execute things well, and don't succumb to the MKR pressure.
00:06:48Are you going to crack under pressure, Mum?
00:06:49Never.
00:06:52Are they good?
00:06:53Yep.
00:06:53Done.
00:06:56All right, now we need potatoes for the main.
00:07:00The main was having beet cheeks and Gruyere mash with confit carrots and a gramellata.
00:07:05The thing I love about this main dish is it's something that we eat as a family quite often.
00:07:10Like, it's a bit of a staple that Mum's made since I was a kid.
00:07:12Okay, done.
00:07:13Yep, beautiful.
00:07:14You're peeling all those.
00:07:16Beef cheeks, the secondary cut of meat, it lends itself to slow braising in a beautiful
00:07:22beef stock, maybe a bit of red wine in there.
00:07:25Just cut it with a spoon.
00:07:26If you start using enough on a beef cheeky, something's going wrong.
00:07:30All the fridge stuff together.
00:07:32All right, let's go.
00:07:33I don't know that.
00:07:34I know, we've just got...
00:07:35Just suck it up.
00:07:37Here, grab that and go and try.
00:07:40Shopping's done, we've got everything.
00:07:41Let's go.
00:07:42Let's go, Mum.
00:07:43Time to get cooking.
00:07:46Sheridan and Ted have just over three hours to set up their instant restaurant and prep
00:07:51before the guest teams arrive.
00:07:54Oh, yeah.
00:07:55Let's go.
00:07:57Try to come up here.
00:07:58So, the theme tonight is golf and garden.
00:08:01Why?
00:08:02Because I absolutely love my garden.
00:08:03You do.
00:08:04And you, obviously, love your golf.
00:08:06I love golf because it's, like, competitive, as I'm pretty competitive.
00:08:09What do we think of a score tonight, Mum?
00:08:10I've done a few calculations in my head, and with nothing but nines and tens from the judges,
00:08:16we're going to be in the 90s.
00:08:17That's why we've got to cook really good food and show them that the gate crashes are not
00:08:21to be messed with.
00:08:22We're feeling confident.
00:08:23I'm so excited.
00:08:24Show people what we can do in the kitchen and scare everyone else.
00:08:28Now, you're going to put it in sort of behind.
00:08:30Oh, yeah.
00:08:31I'm getting it.
00:08:31Straighten up the feet of it.
00:08:35Perfect.
00:08:35All right, stand back over there.
00:08:36Have a look.
00:08:37Absolutely love it.
00:08:38Love the flowers.
00:08:39Let's get into the kitchen and start cooking.
00:08:41Yep.
00:08:42We need to get going.
00:08:42Let's go.
00:08:43Awesome.
00:08:45It's a huge disadvantage being a gatecrasher, in my opinion.
00:08:47You've got to come in, act like you know what's going on, but you've got no clue.
00:08:51Kind of like the gatecrasher's just standing on this massive trap door, and we've just got
00:08:55the lever.
00:09:02Let's go.
00:09:03All of this.
00:09:05Sheridan from WA.
00:09:05These are a bit nice, a bit new.
00:09:07To actually be able to put the apron on, look down, and see that it's got NKR, it's got
00:09:11my name, and it's got WA.
00:09:14Very cool.
00:09:15There's still a lot of space here for me to spill stuff.
00:09:18It's not a hazmat suit like we hope.
00:09:20Like we don't.
00:09:21Gorgeous.
00:09:22All right.
00:09:23If we nail our prep, I feel like it's going to come out really solid, and if we can stay
00:09:27calm, we'll have a really good menu to put up tonight.
00:09:30Okay.
00:09:31I'm doing the chocolate ice cream.
00:09:34Your ice cream is awesome, Mum.
00:09:36For dessert, we are serving a black sesame mochi cake with dark chocolate ice cream.
00:09:41It's a fusion dessert, blending a traditional Japanese dessert with a western cake.
00:09:47It's got a lot of glutinous rice flour in it, so once it's cooked, it should have this nice,
00:09:51thick layer of black glutinous cake.
00:09:53And it's delicious, served with ice cream.
00:09:56What are you eating?
00:09:58Nothing.
00:09:59Are you eating chocolate?
00:10:00No, I'm not.
00:10:01The dessert is a little outside the box, isn't it?
00:10:05Yeah, they've changed tack here a little bit.
00:10:07Two different cuisines, and they've put them together, but it can work perfectly well.
00:10:11So the black sesame mochi, it's all about the texture, isn't it?
00:10:14Very kind of soft and chewy and gelatinous kind of dessert.
00:10:18How's your dessert going, Mum?
00:10:20It's going good.
00:10:21Now, I love a dark chocolate ice cream.
00:10:24It's got to be smooth, no icicles.
00:10:26You've got to have enough chocolate in there.
00:10:27It'll be a bitterness to it.
00:10:29Okay, that's on, Ted.
00:10:34So I've just started on the main course.
00:10:36I'm doing the beef cheeks in the flour, which is what you taught me, Mum.
00:10:40To make sure the beef cheeks get a really good sear, what I'm going to do is roll it
00:10:43in flour, salt and pepper.
00:10:45That way, when it cooks in the pan, it's going to get a really nice crust.
00:10:48So we're looking for a lot of brownness on most of the sides.
00:10:52Aggressive sear, isn't that right, Mum?
00:10:54Yes.
00:10:54It's really crucial to get the beef cheeks on early, because if they do not cook enough,
00:10:58they will have hard fat in the middle of them, and they will not be very pleasant.
00:11:01We're very happy, Mum.
00:11:02As soon as this is in, we're looking good.
00:11:04We would obviously love to prove we are really good cooks, you know?
00:11:07Best in...
00:11:08W-A.
00:11:09Best cooks in W-A.
00:11:12And now I'm going to do the parfait for entree.
00:11:16Sorry, we're going to flambe the livers.
00:11:17Yes, let's do it.
00:11:17Okay, so we want one thin layer.
00:11:19Get some tongs, you can move them around.
00:11:21The parfait has a lot of technical parts to it.
00:11:24Flip them around a bit, we don't want them to cook too much.
00:11:27That, if any one of them goes wrong, could bring the dish apart.
00:11:32Tip the pan to the side.
00:11:35Go, go, just go, I've got it, I've got it, I've got it.
00:11:37Yep.
00:11:38You've moved the pan!
00:11:40I tipped it onto...
00:11:40Yep.
00:11:41Couple of seconds, blow it out.
00:11:45They're looking fabulous.
00:11:47It's possible that the other contestants won't like it.
00:11:50We know it's quite divisive.
00:11:51You picked it because they won't like it?
00:11:52No, because I'm interested in hopefully them being able to taste it and maybe change their minds.
00:11:59This sliver really needs to be in the oven well before the guests arrive.
00:12:03The most difficult part of the dish will be the parfait.
00:12:07It has a set time in the oven and then it does take quite a few hours to set properly
00:12:12in the fridge.
00:12:13Put the timer on the oven.
00:12:15Okay, yeah, but I don't know how to do it.
00:12:16I'll do it.
00:12:18Right, go, one hour.
00:12:20Mum, I've heard of a one hour, one minute.
00:12:21Yay!
00:12:23It's it!
00:12:24It is!
00:12:31Here we go, round two.
00:12:33Ding, ding, ding.
00:12:34I'm feeling good about round two.
00:12:35Yeah, we made it.
00:12:36We made it into round two.
00:12:38We're just ready to step up a little bit and show what we've got.
00:12:44Woohoo!
00:12:45Let's go!
00:12:45Come on, I can't wait.
00:12:46We're keen to be OG strong and come in and really show these gatecrashes what it's all about.
00:12:52I'm pretty keen to put them in the dirt and absolutely send ourselves to the top.
00:12:55Absolutely.
00:12:56We've got the experience and now it's time for redemption.
00:12:59Hey!
00:13:00How are you?
00:13:01Good to see you.
00:13:03G'day, g'day.
00:13:03How are we?
00:13:04Good.
00:13:07Hey, what's up?
00:13:08Let's start the party.
00:13:09Gotta pick it up.
00:13:10Gotta move your body.
00:13:11We're not intimidated by the OGs.
00:13:13We're both competitive people.
00:13:16Grab the bull by the horns and let's roll.
00:13:19This is not just going to be a test of cooking abilities.
00:13:22This is also going to be a test of our fortitude.
00:13:25The OGs are going to throw everything at us, but I'm ready for battle.
00:13:30Get up.
00:13:30Get on up.
00:13:32Get on up.
00:13:32My name's Harrison.
00:13:33I'm Oliver.
00:13:34And we're from the inner west of Sydney.
00:13:36People might think we're disarmingly charming.
00:13:39Oh, disarmingly charming.
00:13:41I like that.
00:13:41That's our album name.
00:13:46Oliver and I are best mates.
00:13:48As a pair, we are eccentric, but there's a lot more behind the beautiful exteriors,
00:13:54and that's food.
00:13:59Mr. Fussy.
00:14:00Hey, you think I was fussy?
00:14:01You should have seen my normal.
00:14:04I'm currently a bar manager at a pub.
00:14:06And I'm the 2IC of a wine store.
00:14:08But we would love to be able to spend time on our passion and our love of food.
00:14:14Who needs a gym membership when you cook polenta?
00:14:16If we stick true to our guns, which is Italian-Australian cooking,
00:14:20we have the chance to take it to the next level.
00:14:25And that's all I can really hope for in this one.
00:14:27We've already got some sweat going.
00:14:29I'll turn the exhaust up higher for you.
00:14:31There you go.
00:14:32I think people might potentially underestimate us.
00:14:36Cheers.
00:14:37Cheers.
00:14:38But we're going to give it 100%.
00:14:41We want to prove not just to the other teams, but especially to ourselves,
00:14:44that our love of cooking is not just a hobby.
00:14:48Oh, I didn't know we had a magician coming tonight.
00:14:50Bit of entertainment.
00:14:52Well, well, well.
00:14:53Expecting us, were we?
00:14:54Well, that's right.
00:14:56Just like magic.
00:14:57I'm Angus.
00:14:58Definitely interesting to see another couple of blokes
00:15:00with a bit of a moustache rivalry going on.
00:15:02Good to meet you.
00:15:03Nice to meet you.
00:15:04The two girls are like carbon copies of each other.
00:15:07Hi, how you doing?
00:15:08Hi.
00:15:09Like two sides of a pair of jeans in go-go boots.
00:15:15Love to see you.
00:15:16These gatecrashers, do you know what's weird?
00:15:18They're smiling.
00:15:19Like everything's all cool.
00:15:20They own the place.
00:15:21You just got you, mate.
00:15:22Yeah.
00:15:23Know your place, buddy.
00:15:24Well, shall we all go in?
00:15:26Yeah.
00:15:26Let's go.
00:15:27Come on.
00:15:28One by one, we'll just pick them off.
00:15:30Keep going, Dan.
00:15:31Let's see what they got.
00:15:34Oh, my God.
00:15:35They're here.
00:15:36You ready?
00:15:36Yeah, let's go.
00:15:39You ready?
00:15:40One, two.
00:15:42Hello.
00:15:43How you going?
00:15:44Nice to meet you.
00:15:46Nice to meet you.
00:15:47Nice to meet you.
00:15:48Nice to meet you.
00:15:49Nice to meet you.
00:15:49Nice to meet you.
00:15:50Oh, my God.
00:15:51They actually seem really comfortable.
00:15:53Yeah.
00:15:53I'm excited to see what they're about to cook for us.
00:15:56Nice to meet you.
00:15:57Nice to meet you.
00:15:58Come in.
00:15:59Hello.
00:15:59Nice to meet you.
00:16:00Hello, hello.
00:16:01To see them face-to-face, it makes the competition feel more real.
00:16:04You're seeing the people that you're going to be trying to beat.
00:16:11Ooh.
00:16:12Very nice.
00:16:14Very nice.
00:16:14Very nice.
00:16:14Very nice.
00:16:15The immediate thing that strikes me is the massive golfer theme that is just permeating
00:16:22the area.
00:16:22Are we going to be putting for our dinner?
00:16:27Oh, we're going to think of the golf theme.
00:16:28Okay, okay.
00:16:29I love golf.
00:16:30Golf's great.
00:16:31Not sure if you've got the temperament for golf, though.
00:16:33Why?
00:16:33Why?
00:16:34It's a patient man's game.
00:16:34I think you'll find I'm very impatient.
00:16:37I think I might-
00:16:37I've got you as my team, mate.
00:16:40Okay.
00:16:41Beautiful.
00:16:42Hello, everyone.
00:16:43My name is Sheridan, and this is my son, Ted.
00:16:45And we'd like to welcome you to our instant restaurant, The Garden Club.
00:16:48The reason why it's called The Garden Club is because I'm a very passionate golfer,
00:16:51as you can probably see from the memorabilia around the room.
00:16:53Please don't steal my golf balls.
00:16:54I do need them.
00:16:56And the reason why it's The Garden is because Mum loves her garden.
00:16:59Hope you enjoy tonight, and the food will be good.
00:17:03We've got to go now because we've got lots of cooking to do.
00:17:05Enjoy.
00:17:06We'll see you guys later.
00:17:08Cheers.
00:17:09Cheers.
00:17:11Cheers.
00:17:13All right.
00:17:13So, we'd like to get to know you, I suppose.
00:17:15So, do you want to just start with each of your names?
00:17:18My name's Oliver.
00:17:20This is- I'm Harrison.
00:17:21Lovely to meet you all.
00:17:22Pleasure to meet you.
00:17:22We're both from the inner west in Sydney.
00:17:25Is there like a theme of some sort with your outfit?
00:17:29That's a bit more just true to self.
00:17:30So, you dress just kind of like this sort of stuff every day?
00:17:33Very much so, yes.
00:17:34To go to the shops?
00:17:34Yep.
00:17:35You wear a tie to the shops?
00:17:37Yes.
00:17:38That's it.
00:17:38He's been looking 30 since he was 17, pretty much.
00:17:41Well done.
00:17:41Are the glasses for vision?
00:17:43Oh, no, I'm absolutely blind.
00:17:44Yeah, yeah, yeah.
00:17:44Like, I am happy to pass them around to everyone at the table and you just-
00:17:49Thanks.
00:17:49You'll get a headache.
00:17:50I've got a headache.
00:17:51No, thank you.
00:17:53I can't see.
00:17:54Elvis has arrived at the building.
00:17:56Elvis mixed with, um, Austin Powers even.
00:17:59And Willy Wonka.
00:18:00I like as well.
00:18:02I like to live in a world of pure imagination.
00:18:06And how about you two?
00:18:08Um, I'm Zoe.
00:18:09And I'm Zach.
00:18:10And we're also from New South Wales.
00:18:12Oh, yeah, whereabouts?
00:18:14We're in Newcastle.
00:18:15Are you guys competitive?
00:18:17We are very competitive, yeah.
00:18:20Um, I think we're competitive in our own lanes, though, I would say.
00:18:24I just like to win.
00:18:26I play a lot of sport and I get, like, very aggressive.
00:18:31How will you guys feel if you don't win?
00:18:34It's actually not gonna happen, so why even ask the question?
00:18:39Zoe and I have been best mates for...
00:18:42Oh, how long has it been?
00:18:44Too long.
00:18:46Zach is very sassy, but also sometimes a little bit too brutally honest.
00:18:50But look how pretty their eyes are.
00:18:52I think they're ugly eyes.
00:18:53What do you mean, they're white and beautiful?
00:18:54No.
00:18:55People respect my opinion because my brutal honesty is generally correct.
00:18:58But, yeah, don't test me.
00:19:00I think I need to go and get a drink somewhere.
00:19:03Yeah, alright.
00:19:03Well, last one there.
00:19:04Vi's first round.
00:19:05That's gonna be you.
00:19:07We're both very competitive people.
00:19:09I've worked in very high-end restaurants,
00:19:11and so my knowledge of food is actually quite big.
00:19:15You got big expectations?
00:19:17Yeah, I do have big expectations.
00:19:19So you're not gonna throw the cards on the table and storm off when you don't win?
00:19:22I don't plan to lose.
00:19:25Why would you want to lose when you can win?
00:19:27Yeah.
00:19:27So just win.
00:19:30What's your cooking style?
00:19:31So ours together is like seafood, so I'm a pescatarian.
00:19:36What's that?
00:19:38Pescatarian means only seafood.
00:19:40Oh.
00:19:41Yeah.
00:19:42Will there only be seafood on the menu?
00:19:44You'll have to wait and find out.
00:19:46Yeah.
00:19:47I've been a pescatarian for a couple of years now, but it started off as when I was about
00:19:5112 or 13, I became a vegetarian, and since then I haven't eaten meat.
00:19:54Don't get me wrong, I'm absolutely a foodie, so if I can eat it, I'm gonna demolish the
00:19:58plate if it's good.
00:19:59Yeah.
00:19:59But if I can't eat it, this guy has it covered.
00:20:02Yeah.
00:20:02So if there was meat that come out and there's a sauce on top of it and stuff, will you
00:20:05even
00:20:05try the sauce, or if it's because it's touched the meat, you wouldn't even taste that?
00:20:08It depends if there was meat fats and stuff in the sauce.
00:20:12Because I just, yeah, don't eat meat.
00:20:16So wait.
00:20:17Hang on.
00:20:18So she doesn't eat anything?
00:20:19So she's not eating any meat.
00:20:23I'll give it a try.
00:20:23You'd make good friends with hot chips, I reckon.
00:20:25Do you like a chippy?
00:20:26Yeah, yeah, yeah.
00:20:27Don't you love it when you have a big dinner party, and you invite people around, and you
00:20:30make all this food, and then they go, oh, I can't actually eat any of that.
00:20:34Oh, are you allergic?
00:20:35No, no.
00:20:35No, I just choose not to.
00:20:36I don't like it.
00:20:37It really gets on my goat, actually.
00:20:40You guys fussy?
00:20:41Like, like...
00:20:43Not at all.
00:20:43Not really.
00:20:44No.
00:20:45That seemed fussy!
00:20:47Why do you think that?
00:20:49You're a pescatarian to start.
00:20:52Usually, like, people do not care that I'm a pescatarian.
00:20:55Like, they don't button eyelids, so I feel like they're overreacting a bit tonight.
00:21:03The liver in the oven?
00:21:04Can you just tell me how much that time has got to go?
00:21:11Oh, no.
00:21:12Did you not put a timer on it?
00:21:13I did.
00:21:16I did.
00:21:17I literally said...
00:21:19I don't know how long it's been in there now.
00:21:21Okay, hold on.
00:21:25I hit okay, Mum.
00:21:28I just realised that the timer on the oven was not set properly for the chicken liver parfait.
00:21:33My heart just sunk.
00:21:35Yeah, there's no time.
00:21:36Okay.
00:21:37What?
00:21:38It's gotta have been in there an hour.
00:21:39No, I don't think it was, Mum.
00:21:40If it's not, it's not gonna sit.
00:21:43Holy shit.
00:21:48Coming up, with some new faces around the table...
00:21:52So this pescatarian thing is bothering me.
00:21:55We're the predators and the gatecrashers are actually the prey.
00:21:57The OGs go on the attack.
00:22:00You didn't eat any of the food.
00:22:02I don't feel like it's a problem at all.
00:22:03Why are you here?
00:22:07Second round.
00:22:08Ding, ding.
00:22:10And...
00:22:10I'm so confused.
00:22:11Mum, just trust yourself.
00:22:12I died.
00:22:14Family ties are put to the test.
00:22:16We just gotta keep our heads up and keep going.
00:22:18We know what we're doing.
00:22:19Come on, we can do this.
00:22:21This has been a dream of ours for eight years.
00:22:23We need to keep moving forward.
00:22:24But can Sheridan and Ted score a hole in one?
00:22:28When it comes to technique, I think you know exactly what to do.
00:22:34I think it was your best dish of the night.
00:22:40In Perth, the OGs are still sizing up the new competition.
00:22:45You got like the besties.
00:22:47Alicia and Deanne.
00:22:48And Zoe and Zach.
00:22:49And then you guys are probably gonna go head to head.
00:22:53Then you got the bros.
00:22:55Oliver and Harrison and Angus and Simon.
00:22:58I think it might be a bit of Battle of the Moes.
00:23:02And then you got the mother and the child, Kristen and Lucy.
00:23:06Yeah.
00:23:06You're gonna get your horns out for Sheridan and Ted.
00:23:10You're gonna put them in the dirt.
00:23:11In the dirt?
00:23:12Yeah.
00:23:13Okay, funeral director.
00:23:17While in the kitchen, Sheridan and Ted's chicken liver parfait entree is on the brink.
00:23:24Oh no.
00:23:24Did you not put a timer on it?
00:23:25I did.
00:23:26After a badly timed mistake.
00:23:28Just realise that the timer on the oven was not set properly for the chicken liver parfait.
00:23:36I don't know how long it's been in there now.
00:23:37Okay, hold on.
00:23:41Fuck it.
00:23:41I hit okay, Mum.
00:23:43The parfait needed to cook for exactly one hour before going into the fridge to set.
00:23:48What?
00:23:49It's gotta have been in there an hour.
00:23:50No, I don't think it was, Mum.
00:23:51If it's undercooked, it won't set in the fridge.
00:23:54Instead of being a light, fluffy texture, it's gonna be liquid.
00:23:59Holy shit.
00:24:01I am in an absolute panic right now.
00:24:05Can you take it out and have a quick look?
00:24:06No, you can't tell.
00:24:07You can't tell.
00:24:08Do we just go for it?
00:24:09How can...
00:24:10There's nothing else we can do.
00:24:11I know.
00:24:11Just get it in the fridge.
00:24:13My only option is to get it into the fridge and hope that it sets.
00:24:18I honestly do not know what I am going to do if the liver is not set properly.
00:24:24So when the judges come in, I want them to think that we're much calmer.
00:24:35Are you ready, chocolate?
00:24:37Okay.
00:24:38Very nice.
00:24:39All right.
00:24:42Oh, my God.
00:24:43The judges are here.
00:24:44Oh, my God.
00:24:45Here we go.
00:24:46Are you ready?
00:24:47Oh, God.
00:24:48Oh, tear, tear, tear.
00:24:50Okay.
00:24:51All right.
00:24:51Let's got this.
00:24:52Let's do it.
00:24:55Oh, hello.
00:24:57What a grand entrance.
00:24:59How are you?
00:24:59Welcome.
00:25:00Lovely to have you here.
00:25:02It feels strange because I've seen the judges so many times.
00:25:06I certainly don't know them, but their faces are familiar.
00:25:09I'm watching TV, but there's no screen.
00:25:12How's that?
00:25:13Oh.
00:25:14Right.
00:25:14She here.
00:25:17Yeah.
00:25:18Good evening, Mostra.
00:25:20Yay.
00:25:21Look at all these new faces.
00:25:23Oh.
00:25:24New.
00:25:24Gorgeous.
00:25:25And old faces.
00:25:26Favourite faces.
00:25:28Not old.
00:25:29As soon as we had agreed they couldn't sit next to us anymore.
00:25:32No.
00:25:32No.
00:25:33Apparently.
00:25:33We know yous have asked for this.
00:25:35Sorry.
00:25:35We know yous.
00:25:36We know yous.
00:25:37Yeah.
00:25:38We missed yous.
00:25:39I know you did.
00:25:40We missed all of yous.
00:25:41And welcome to the new years.
00:25:44I'm really excited to dine with Colin and Manu.
00:25:46Yeah.
00:25:46But it's a little bit scary.
00:25:48These are professional chefs.
00:25:50I'm very happy that we are not the ones first up cooking for them.
00:25:55We would like to welcome Colin and Manu to our instant restaurant, The Garden Club.
00:25:59I'm Sheridan and this is Ted.
00:26:01We wanted to come on the competition just because we love to cook for big groups of people.
00:26:05We always cook for our family.
00:26:06So that's why we're here and we're here to win.
00:26:09All right.
00:26:10You're all here to show us your skill, your passion, your desire.
00:26:13And you're here to show us you're better than any other team around the table.
00:26:17There's a lot to play for.
00:26:20Because at the end of this round, the lowest scoring team will be eliminated.
00:26:29Welcome.
00:26:30What a ways to start it.
00:26:32I wouldn't say scared.
00:26:34A tad bit nervous.
00:26:35But yeah, I think it's good nerves.
00:26:37It's fun.
00:26:38It's like getting ready for a big game.
00:26:40This is going to be fun.
00:26:43All right.
00:26:44Can you tell us what's on the menu, please?
00:26:46So if you guys open up your scorecards, very golf themed.
00:26:50Oh.
00:26:51You'll see that the entree is going to be chicken liver parfait with milk bread in a red wine gel.
00:26:58I don't know about the entree to be honest.
00:27:01That chicken liver parfait part, I don't really know what to expect of that.
00:27:04That seems like just a bit of dips with a squashy bread.
00:27:10For main, we're having beef cheeks with Gruyere mash, confit carrots and gremolata.
00:27:16Entree and main on the menu reads really, really well.
00:27:19Personally, I'm intimidated by it.
00:27:22I think it could be a really, really strong first score.
00:27:24And then I have a black sesame mochi with dark chocolate ice cream.
00:27:30The menu is very meat heavy, so I think I will be hungry probably until dessert.
00:27:35But yeah, if they bring out the mains with like the mash or the carrots on the side, I might
00:27:40get to eat some.
00:27:41So we'll see how it's presented, I guess.
00:27:45All right.
00:27:46Good luck.
00:27:46Have a good time.
00:27:51That was crazy.
00:27:52When they said you're going to get eliminated if it's not good.
00:27:55We need to make sure this is good.
00:27:55Sparks up.
00:27:56Okay.
00:27:57Bread for the entree we made earlier.
00:27:59It's looking good.
00:28:00For our entree we are serving chicken liver parfait with milk bread and red wine gel.
00:28:06It's beautiful.
00:28:08Look how fluffy it is.
00:28:09The bread is exactly what I want it to look like.
00:28:12It's perfect.
00:28:12It should come out light, fluffy.
00:28:15It should be brown on the top and it should taste delicious.
00:28:18But without the parfait there is no dish.
00:28:20There's nothing.
00:28:21There's some bread.
00:28:23And...
00:28:24Cheers.
00:28:30Zach, what do you think of this competition so far?
00:28:33It looks like it's going to be pretty intense.
00:28:36But I feel like if you can hold your own and hold your heads together,
00:28:39I think that you're going to be able to pull through.
00:28:41Trust in yourselves.
00:28:43How are you two together?
00:28:44It's...
00:28:45What's the relationship?
00:28:46Yeah, we've been best mates since...
00:28:48Like how long ago?
00:28:49I'd say like 18, 16 years ago.
00:28:51Yeah, we've known each other for a very long time.
00:28:53Back of hand kind of thing.
00:28:54A little fun fact about Zach and I...
00:28:58Yep.
00:28:58It's like we were actually each other's first kiss.
00:29:00Yeah.
00:29:01Oh, stop it.
00:29:02That's how long we go.
00:29:04We were just favours.
00:29:05Zach, your thoughts on the chicken liver parfait meal bread and red wine jelly?
00:29:10I think that they have bitten off quite a bit, but I have confidence that they will be able to
00:29:15perform.
00:29:16I think that's subconscious gatecrasher.
00:29:18Like hope for them.
00:29:19Like I just want them to do a good job by how I read this.
00:29:23Okay, Angus, who's going to top this round?
00:29:25I think we're going to top this round by one point.
00:29:31And who's going home then?
00:29:32Well, one of the gatecrashers will fall in a huge heap.
00:29:37So you're going to have like an OG alliance now in this round?
00:29:42As far as strategy goes though, if one of the OGs cooks bad food, it is going to be harder
00:29:47to give them a bad score.
00:29:49I'm feeling like this is our natural habitat now and where the predators and the gatecrashers are actually the prey.
00:29:56Spider.
00:29:57Spider.
00:29:57Spider.
00:29:57Spider.
00:29:58Spider.
00:30:00Spider.
00:30:00Spider.
00:30:02Spider.
00:30:03Spider.
00:30:03Spider.
00:30:11Spider.
00:30:11We know all the secrets. We're going to be better than you. We're the OGs.
00:30:15But you're still here again on the second time, so you didn't do that good, did you?
00:30:18You little median strips.
00:30:21Second round. Ding, ding.
00:30:26Happy with the bread, Mum? Yep.
00:30:29Oh, they look gorgeous.
00:30:30The parfait doesn't have a lot of texture, so to have a really nice crispy milk bread
00:30:34that's got a nice crust and it's still fluffy in the middle,
00:30:36that'll really make the parfait taste better.
00:30:38You need to get 26 off there. As soon as you're ready, start frying them.
00:30:42It's time. With all the elements of the entree ready,
00:30:45I now need to check whether this parfait has set.
00:30:48If it's not set, I'm going to be absolutely devastated.
00:30:51I've made this dish about 55 million times.
00:30:54I'm not sure I've ever felt so nervous in my life.
00:30:57Yeah. With feeling almost sick.
00:31:00OK. OK, here we go.
00:31:01All right. Judgment day.
00:31:04Just relax. It'll be fine.
00:31:08Does it feel set?
00:31:14Beautifully set. Pink.
00:31:17They're buying a lot, I guess.
00:31:20All right. Mum.
00:31:21No, hang on. No, no, no. Now we don't need...
00:31:23Hang on. What's up in there?
00:31:24No time for celebrations, apparently.
00:31:26No, there is none.
00:31:27I cannot believe that we actually made it here
00:31:29because it was looking so grim for so long.
00:31:31So to be able to get here and say that we've got the bread,
00:31:33it's toasted, it looks good.
00:31:35The parfaits are pink.
00:31:37Massive win.
00:31:38Perfect.
00:31:39Now, Ted, this is fiddly to serve.
00:31:41All the elements, I think, are actually really, really strong.
00:31:44It's good. It's really good.
00:31:45It's bloody good.
00:31:46It looks beautiful and pink and light and airy,
00:31:49so I'm actually really happy with it.
00:31:51I'm going to go in with the gel, Mum.
00:31:53I think the port wine gel will cut through the flavour really nicely
00:31:56and we've got some hazelnuts on the top for crunch.
00:31:58I'm happy with the way that it's currently looking.
00:32:01It's a really pretty dish.
00:32:02But liver can be polarising
00:32:05and I'm now concerned it won't beat everyone's taste.
00:32:08And this one... So, Colin, Manu?
00:32:09All right, let's go. Let's do it.
00:32:11Let's do it.
00:32:21Entree is served.
00:32:34It looks very pretty.
00:32:36It looks like a very fancy plate.
00:32:48It doesn't look too bad, actually, Simon.
00:32:50I'm pleasantly surprised, but Sheridan and Ted
00:32:54look the most nervous and rattled I've seen of any team.
00:33:12I'm feeling quite a lot of stress.
00:33:14We're the first team to cook in round two,
00:33:16and not only that, we're gatecrashers.
00:33:18So there's a huge amount of pressure
00:33:20to put down really great dishes.
00:33:22Yeah, there's definitely a tonne of pressure tonight.
00:33:25We're meeting Colin and Manu for the first time.
00:33:26The OGs are definitely giving us a bit of a stare down,
00:33:28and we're putting down this very polarising dish.
00:33:31My heart is beating out of my chest.
00:33:40At the Garden Club, the first team of gatecrashers,
00:33:43Sheridan and Ted, have just teed off
00:33:46with their first dish of the competition.
00:33:48Chicken liver parfait, milk bread and red wine gel.
00:33:53Watching the judges eat the entree,
00:33:55I'm feeling the pressure getting to me a little bit now.
00:33:57If this entree fails, as the first dish be put down,
00:34:01I know that I'm going to really, really struggle
00:34:02to get back into a good, productive headspace.
00:34:06Thank you very much.
00:34:10Bon appetit.
00:34:26I'm not really loving this parfait, to be honest.
00:34:29The chicken liver, it's not as punchy a flavour.
00:34:33It's a bit boring.
00:34:35What do you think?
00:34:37What do you think?
00:34:38What do you think?
00:34:38What do you think?
00:34:39What do you think?
00:34:39What do you think?
00:34:40In the bread and in the batter.
00:34:42I feel for Sheridan and Ted, because the chicken liver parfait
00:34:46is really bland.
00:34:48But I know what the pressure of the NK Art Kitchen does
00:34:52to even the best laid plans.
00:34:58So when I'm eating my entree, I notice that Zoe has not touched
00:35:03any of her entree.
00:35:11She hasn't eaten a single...
00:35:13Morsel.
00:35:14Morsel.
00:35:15Of this meal.
00:35:16Not even some of the micro herbs.
00:35:19I mean, it looks good.
00:35:22I mean, what is she doing?
00:35:24Oh, wow.
00:35:25Yeah, that could be tasty if I tasted it.
00:35:27But I guess I'll never know.
00:35:33I actually think that this dish suffered from a few things.
00:35:36I think the ratios were all off.
00:35:37The bread was too tall for the parfait.
00:35:41Like, there wasn't enough of it.
00:35:42I thought the actual chicken liver parfait was under-seasoned.
00:35:46Like, it needed more salt.
00:35:48And I just think the textures didn't work together either.
00:35:50It just left a lot to be desired on the whole for me.
00:35:54So you're not threatened by the gatecrusher so far?
00:35:57No, I feel better than I did before.
00:36:01Sheridan and Ted have delivered a pretty ordinary entree.
00:36:05I feel like they're all over the place
00:36:07and it's actually showing in their food as well.
00:36:09And that's just the pressure of the kitchen.
00:36:11I would have preferred on a crispier flatbread-styled thing.
00:36:16And I agree.
00:36:17There could be some salt in here.
00:36:20There's nothing punchy.
00:36:22Like, it's tasty.
00:36:23I enjoyed it.
00:36:24But I think everything just needed a little tiny bit, well, a bit more salt in the pâté and in
00:36:30the bread.
00:36:31I think it's a good start.
00:36:33I don't know if it's a strong start.
00:36:35I think that the OGs are fixating on the seasoning.
00:36:38They are being quite harsh with it.
00:36:41There were elements that I've liked, like the macadamias on top, the crunch.
00:36:44Parfait.
00:36:45That was delicious.
00:36:47It showed flavour.
00:36:48It showed technique.
00:36:50Oh, absolutely.
00:36:51They've got the skill and they've got knowledge behind them.
00:36:54I liked it.
00:36:55I thought it was good.
00:36:57The pâté, I think if you did it on, you know, a really good salted piece of, like, Melba toast,
00:37:03it would have been a cracker in a dish.
00:37:06You know?
00:37:08I haven't tried anything just because I don't know what the bread was cooked with.
00:37:12But visually, I think it looks really, really nice.
00:37:16This is Jane 2.0.
00:37:17Zoe's actually making Jane look like a legend of the game.
00:37:21You know, at least she was getting in there and tasting the food.
00:37:24This lady's not even eating it.
00:37:36Sheridan and Seth, for Entrez, you serve chicken liver parfait with milk bread and red wine gel.
00:37:44I love the way you place it.
00:37:46I love the gel because it brings you a little bit of acidity and a little bit of sweetness.
00:37:52The bread was beautiful and light.
00:37:55There was a lot of it.
00:37:56So I think your ratios are out.
00:37:58You need a lot more parfait to the amount of bread.
00:38:02And the parfait isn't perfect.
00:38:06The texture is delicious, but the salt is missing.
00:38:12And when the salt is missing in a dish, the flavor's not there.
00:38:17Good start, but we could have done something much better with what's on the plate.
00:38:22With that, I want you to go back to the kitchen and just make sure that the next course is
00:38:27delicious.
00:38:34We need to make sure every single element in this next one is nailed.
00:38:39Absolutely not what I was expecting.
00:38:41We've just, we're missing the mark with salt.
00:38:43And we're missing the mark by a long way.
00:38:46We've got some work to do with our salt.
00:38:49Let's get a 10 here.
00:38:50Let's try for a 10.
00:38:51We need it.
00:38:51Okay.
00:38:53So Megan was having beef cheeks and Gruyere mash with confit carrots and a gramellata.
00:38:58Alright, mum, beef cheeks are on.
00:39:00Oh, the beef cheeks smell amazing.
00:39:02Let's get the sides started.
00:39:04Mum, I'm going to put the butter on and get it browned for the carrots, yeah?
00:39:07Yep.
00:39:08Coffee carrots is something that we recently decided is the way we like to cook carrots.
00:39:12So you're cooking them in a butter until they get nice and soft and kind of soak up that flavor.
00:39:17So we really want the butter to split and we want to make sure that the milk solids get to
00:39:22the bottom and start to brown.
00:39:23That way it gets that nice caramelly kind of flavor with the carrots.
00:39:27We would obviously love to prove that we can score really high and that's what we want to do tonight.
00:39:32But I think also showing them that we have some knowledge and some really good skills would be at the
00:39:37minimum what we want to show.
00:39:40I love that.
00:39:42Zoe, being pescetarian, do you think it's going to be an issue for you in this competition?
00:39:47I don't think it would be an issue.
00:39:48We, like, are, like, confident with what we cook.
00:39:52I have to say, Zoe, this pescetarian thing is bothering me a bit.
00:39:55Mm-hmm, is it?
00:39:56It is bothering me.
00:39:57Like, you didn't eat any of the food.
00:39:59Like, you didn't even nibble the bread.
00:40:00You just squeezed it.
00:40:01Yeah, I did squeeze the bread.
00:40:02I think you're going to be in trouble.
00:40:04Because how are you going to know what I'm doing in the kitchen?
00:40:06Like, I use a lot of meat fats and then, you know, cook it with other things and things like
00:40:10that.
00:40:11Like, there's going to be a lot of food you're not going to be able to eat.
00:40:13This is a food competition.
00:40:15I don't feel like it's a problem at all.
00:40:17I feel like, if anything, it's actually, like, an advantage to all of you.
00:40:20Like, instead of cooking for the two of us to make us both like it, it's just one person.
00:40:25You need to impress.
00:40:27Why didn't you try the bread or, like, the red wine gel?
00:40:30I wouldn't eat it because it's, like, touching.
00:40:33Yeah, but, like, everything's going to be touching.
00:40:36So I just am concerned that you're not going to be eating any of the food,
00:40:39but you're going to be sitting here and it's going to be hard to contribute.
00:40:43What is happening right now?
00:40:44This game's a little bit ridiculous for what it is.
00:40:47Yeah, it's a weird thing to have to defend when you've never had to defend something like this before.
00:40:53You know, part of this experience is critiquing food.
00:40:55Yeah.
00:40:56So if you're not able to fulfill both of those duties...
00:40:58Why are you here?
00:41:05Now, what are the things we've got to do?
00:41:08Grammolata and the mash.
00:41:09Make it as good as you've ever made it.
00:41:10Green and mash is a dish that I grew up on that mum used to make all the time.
00:41:14You make a mean mash.
00:41:16It's something that we eat as a family quite often.
00:41:19I've made this quite a bit.
00:41:21It's what the kids would sort of hope to have if they were coming over for dinner.
00:41:24We know we can pull this off, mum.
00:41:26Let's do it.
00:41:30Hi, Colin.
00:41:31All right, let's go.
00:41:32Let's have a chat.
00:41:34Colin just came in.
00:41:35He's smiling and he's happy and he's lovely,
00:41:37but then he starts making comments.
00:41:39Why are you putting so much mash to a riser?
00:41:42You look like you're rowing a boat.
00:41:45And what are you going to add to this mash?
00:41:47I've got some griot cheese and we've got some garlic.
00:41:50Quite a bit of garlic.
00:41:50So what's in here?
00:41:51This is a confit butter.
00:41:53So there's cinnamon, cumin, garlic.
00:41:56Let me have a taste.
00:41:57Let's crack it up.
00:41:58A little jub-jub-jub-what?
00:42:00It's all right.
00:42:01It's been stressful.
00:42:03It's been stressful.
00:42:08What's not in there?
00:42:11Salt.
00:42:12Yeah.
00:42:13Are you avert to salt this house?
00:42:16We thought we liked salt.
00:42:18Clearly not.
00:42:19And we thought we salted food.
00:42:20All right.
00:42:22I wish you good luck.
00:42:22Thank you very much.
00:42:23I was feeling okay about Maine.
00:42:25But then when Colin walked in,
00:42:29I know you started to second guess yourself with the potatoes.
00:42:32Oh, clean.
00:42:33Taste this.
00:42:34Is it?
00:42:34I don't think that's runny enough.
00:42:35I started to second guess myself with the carrots.
00:42:38Check the carrots again.
00:42:39They feel rock hard.
00:42:41Can't even get my fork through them.
00:42:43I'm now starting to panic and question everything.
00:42:46I'm so confused with salt.
00:42:48I'm so confused.
00:42:49Mum, just trust yourself.
00:42:50I don't.
00:42:51If we can't get the basics right...
00:42:53Mum, come on.
00:42:54Then we're going to struggle in this competition.
00:42:58Coming up...
00:42:59I still said what I said.
00:43:00I'll stick by it 100%.
00:43:01I don't know if you're being totally honest.
00:43:03The OGs fire a warning shot.
00:43:06I really enjoyed this.
00:43:07It was just bland.
00:43:09It honestly feels like I needed to hate it.
00:43:12This could be a tip.
00:43:13Well, what was in your plate?
00:43:14Because that wasn't on ours.
00:43:16It's about trying to outmaneuver them.
00:43:18Watch out for that.
00:43:21Easily done.
00:43:22Just rip his glasses off.
00:43:23As the gatecrashers fight back.
00:43:27Oh, the lounge.
00:43:29That is an MKO first.
00:43:38In Perth, the teams have called a temporary truce at the table.
00:43:43I'll just do a good Peter Pettigrew from Harry Potter.
00:43:45Which one was he?
00:43:46He was a rat, but then he becomes a human.
00:43:49Sorry.
00:43:55It's pretty good.
00:43:57It's pretty good.
00:43:59In fact, I said to myself.
00:44:02But in the kitchen, perfectionists Sheridan and Ted are spiralling.
00:44:08Taste this.
00:44:08I don't think that's runny enough.
00:44:10As they struggle to balance their beef cheek mane.
00:44:15We definitely are feeling the pressure right now.
00:44:18We are under the pump.
00:44:19So I'm now starting to panic and question everything.
00:44:23I'm so confused with salt.
00:44:25I'm so confused.
00:44:26Mum, just trust yourself.
00:44:26I don't.
00:44:33Mum, come on.
00:44:35We can do this.
00:44:41We've just got to keep our heads up and keep going.
00:44:43We know what we're doing.
00:44:45This has been a dream of ours for eight years.
00:44:47We're finally here.
00:44:48We need to keep our heads up and keep moving forward.
00:44:51Mum, I'm just going to get the beef cheeks out.
00:44:52We'll have to check them.
00:44:53Yep.
00:44:54This is one of the big reasons why I chose to do this competition with Ted.
00:44:57Because he is able to see me in this state and help get us back on track.
00:45:03And it's part of what I love about having him in the kitchen with me.
00:45:06He's the hero of the main course, Mum.
00:45:08So we need to make sure these are perfect.
00:45:12Oh, my God.
00:45:14They are amazing.
00:45:17I can't believe it.
00:45:19Something's gone right.
00:45:21So now what we need to do, though, we need to lift them out and we need to get all
00:45:25this
00:45:25juice out.
00:45:26Whilst the beef cheek has to be good, the sauce has to be amazing.
00:45:30Otherwise, you're not going to get the right flavours in it.
00:45:35I'm happy with it.
00:45:35You don't want to be too salty.
00:45:36I think that's got enough.
00:45:37Try it.
00:45:39I feel like it needs a little bit of salt.
00:45:43I don't, but that's fine.
00:45:45Let's not over-salt it, Mum.
00:45:47We're done.
00:45:48Let's go.
00:45:49Come on, Mum.
00:45:49We don't want things to get cold.
00:45:50No, OK.
00:45:53So tell us a little bit about you two guys, because it's a competition.
00:45:57How competitive are you?
00:45:58Quite competitive.
00:46:00And all of us are.
00:46:01He's trained in martial arts here.
00:46:03Ready to go.
00:46:06Oh, OK.
00:46:07What brand of martial arts?
00:46:09So I did two years of boxing.
00:46:11OK.
00:46:12So you're a boxer?
00:46:13Not anymore.
00:46:14Decided to stop because I didn't like the pressure was going on my hands.
00:46:19I didn't want to end up with a shaking hand every evening.
00:46:22That's why I went and did fencing.
00:46:25I don't even know what that is.
00:46:27Fencing is just like, run it with the skinny little knives.
00:46:30With the white sort of mask thing and a white outfit, and they sort of just...
00:46:35Leviosa.
00:46:36Show me your fencing stance.
00:46:37Stand up there and show me the stance.
00:46:39Show us, show us.
00:46:40Come on.
00:46:41Come on.
00:46:42That's your...
00:46:43I like her.
00:46:43Oh, yeah.
00:46:45I can so imagine Oliver doing fencing.
00:46:48It looks like it's right up his alley.
00:46:50Anything with a costume.
00:46:52You come in, salute to the person.
00:46:58On guard.
00:46:59The umpire says on guard for you.
00:47:01OK.
00:47:01And then you spend time riposting.
00:47:06And then...
00:47:08Oh, yeah!
00:47:13That is an NKO first.
00:47:17Fencing is very tactical.
00:47:19It's about knowing what your opponent is going to do and basically trying to outmaneuver them
00:47:25before they act.
00:47:26Watch out for that.
00:47:27Yeah, well, he's easily done.
00:47:29Just rip his glasses off.
00:47:32Speaking of cuts, beef cheeks.
00:47:35One of my favourites.
00:47:36What is a good beef cheek?
00:47:39Slow cook.
00:47:40Render out a lot of that connective tissue and the fat inside.
00:47:43So you get just the sinews pull away.
00:47:46It's nice and soft.
00:47:47You can almost just use a spoon to eat it.
00:47:49If you've got, like, lovely soft beef cheeks with a mash, with a soft carrot, it could just
00:47:56be really heavy altogether.
00:47:59Hopefully it will be delicious.
00:48:03So, Zoe, obviously you're out in the forest on this one.
00:48:06You don't eat the beef cheeks.
00:48:08But can you eat the mashed potato?
00:48:11If it's not submerged in beef cheeks, I'll definitely be tasting it.
00:48:15And I'm really hungry, so I hope it's not.
00:48:19I'm sorry, the mash is looking really good.
00:48:21It's a beautiful mash.
00:48:22Just let's go.
00:48:23Mum, we need to start plating.
00:48:24We want to have a nice bed of really nice, soft, smooth mashed potato.
00:48:29It's got to be good.
00:48:30For the beef cheek to sit on top of.
00:48:32Just be very gentle, Render.
00:48:33Very gentle.
00:48:34I reckon they're going to be a little bit too soft, but we will see.
00:48:39And then we can add the sauce drizzled over the top.
00:48:41Make sure they look good, Mum.
00:48:43I'm happy with that.
00:48:44That's nice.
00:48:44And then we add the carrots on the side, but they have a little bit of bite.
00:48:47With that creamy, kind of buttery flavour.
00:48:49And the gremolata on top.
00:48:51I feel like since the entree, we've been trying to fight back.
00:48:56And I feel like we're finally getting in front with this main.
00:48:59But we're still worried about our salt levels and our ability to season.
00:49:04Fingers are crossed.
00:49:06Yeah, so this one's for Colin and that one's for Manu.
00:49:08Okay.
00:49:08All right, let's go.
00:49:08All right, let's go.
00:49:19Main is served.
00:49:35It looks delicious.
00:49:37Yeah, agreed.
00:49:39I can't wait to eat this.
00:50:02Right now, I'm packing it.
00:50:05And I am feeling absolutely terrified, sick, nervous.
00:50:11We have our eyes set on a score of 90.
00:50:14And I'm just praying that these beef cheeks pack a punch.
00:50:23At the Garden Club, expectations are high for Sheridan and Ted's beef cheeks with gruyere mash,
00:50:31confit carrots and gremolata.
00:50:34We have our eyes set on a score of 90.
00:50:36And we are just praying that these beef cheeks are balanced.
00:50:40We cannot make the same mistake twice.
00:50:46All right, thank you.
00:50:48Thank you very much.
00:50:50Could I please ask a question before you guys leave?
00:50:53Yeah, go on.
00:50:55I'm a pescatarian, so I don't eat meat.
00:50:58Is the gravy cooked in animal fat?
00:51:00The gravy has animal fat.
00:51:02Okay.
00:51:06I felt really quite bad that she would have been so hungry.
00:51:09Like, she would have been starving.
00:51:11I hope she likes carrots, because it's a long way to a McDonald's for a filet-o-fish.
00:51:18Bon apetit.
00:51:28One carrot.
00:51:29There was only one teeny tiny carrot on top of another carrot.
00:51:33That wasn't touching the meat.
00:51:34So I did eat my mini carrot.
00:51:37How did you find the carrot?
00:51:39It's like cooked well.
00:51:40It doesn't have a lot of flavor.
00:51:42It doesn't have a lot of flavor.
00:52:03The shopping list was missing salt for every single item at the moment.
00:52:08The meat itself, don't get me wrong, tender, yes.
00:52:10Flavor on there, I wasn't even...
00:52:13God, guys, just a shit tonne of salt.
00:52:15Just get in there.
00:52:17You know?
00:52:17Call me salty, if you will.
00:52:20It was just bland.
00:52:22It was bland.
00:52:23Like, it so badly needed a lot of help in the flavor department.
00:52:31I really enjoyed this.
00:52:34I thought my beef cheek was cooked really beautifully.
00:52:37I thought that the mash was exactly what I was wanting from a mash.
00:52:41I think that they seasoned it appropriately.
00:52:46I would say it's a step up from the entree 100%.
00:52:50Well, what was in your plate?
00:52:52Because that wasn't on ours.
00:52:54Your palate is definitely very under-seasoned compared to all of our palates, I feel like.
00:53:00So...
00:53:01Is that, like, super polarizing?
00:53:03That I liked this and you guys didn't?
00:53:06No, I agree with Alicia.
00:53:07I don't know if you're being totally honest.
00:53:11Because I think that perhaps you're just being nice because you just got here.
00:53:16And that's not a crime.
00:53:17No.
00:53:18It feels like it is, though.
00:53:20Like, it honestly feels like it's...
00:53:21Like, I needed to hate it.
00:53:23I have to say, Zach is giving as good as he gets, which is really entertaining to watch.
00:53:29I feel like everyone's competitive nature is rising a little bit.
00:53:33If I still said what I said, I'll stick by it 100%.
00:53:36Like, people are not going to pressure me into doing anything.
00:53:40Unless it's a good time.
00:53:41Yeah!
00:53:54Sure, Ellen and Ted for MedCourse is served beef cheeks with grill mash, comfy carrots, and
00:54:01grimoire letter.
00:54:04the beef cheek is cooked to perfection i just love the way it just falls apart it's sticky
00:54:12it's gelatinous the mash like it's i watched you work that mash through the through the
00:54:19tummy it's beautiful and soft i like the flavor the sauce but there's no salt
00:54:27the salt is missing in the sauce on the cheek on the mash it's the makings of a great dish
00:54:33but if
00:54:34you don't put the seasoning in it's just a beige picture we've just we're missing the mark a long
00:54:40way with salt a long way yeah all right we got one course to go i'd aim for a 10
00:54:46hour 10 on this one
00:54:47and let's go we're going for it all right good luck thank you guys very much
00:54:54i don't get it our taste buds are we must just not be very used to salt like clearly we
00:54:58just don't
00:54:59put enough salt in our food that's it that's simple as because we're tasting that and going
00:55:03it's really tough hearing that the judges thought our main was under season just based on how much
00:55:09we did think about it the only saving grace is the dessert doesn't have salt all right well put the
00:55:15salt away dessert we need to we need to this needs to be a banger for dessert we are serving
00:55:22a black
00:55:22sesame mochi with dark chocolate ice cream with the mochi you want it to be nice and crispy on the
00:55:27outside and very chewy ish on the middle i think if you get the measurements wrong it can be a
00:55:31bit too
00:55:31either soft or too hard my experience of mochi before i had mum's mochi cake was the desserts from
00:55:39like asian grosses you get a gelatinousy kind of feel from them the cake version of it is just a
00:55:44little
00:55:44bit more airy and a little bit bready it's beautiful it's not super sweet which is why
00:55:49we like it it's got that beautiful gelatinous consistency the mochi is looking really good
00:55:54it's just got to be put in the oven and it's a put in the oven and leave it a
00:55:58line kind of dessert
00:55:59okay all right that is dessert in beautiful mochi's not super sweet so we need to make a palm sugar
00:56:05syrup
00:56:06not only will it look nice we're hoping that it will taste really good as well should once it cools
00:56:10down
00:56:10go syrupy it's basically a palm sugar caramel so we want it to be squeezable but thick right very
00:56:17much so look it's like quite thick it's not falling off the spoon perfect take it off the dessert is
00:56:22traveling along beautifully and this will be the quickest serve we've done tonight yeah do you want
00:56:42why what is the problem unless you have chopped a finger off keep it to yourself
00:56:54in perth sheridan and ted's dessert has gone from calm to chaos
00:57:23it's just like it's almost laughable because it was the one course without an issue yeah was it just
00:57:29water just water and we can just simmer it again okay are you sure though mum it was just one
00:57:34of
00:57:34those moments like it took me straight back to the entree with the oven and i'm just like oh good
00:57:39job
00:57:39today so it's just tap water yeah it's all right let's just boil this again okay just stop i'm feeling
00:57:49at this point in time quite a lot of stress so yeah the stress is really high at the moment
00:57:53just could we have one one course that didn't have a problem
00:58:03simon your expectation on a black sesame mochi with dark chocolate ice cream i've got very high
00:58:10expectations because there's someone at this table that makes really good mochi who he's sitting right
00:58:17next to me oh this has got to be better than my mochi brownie if they're going to stay in
00:58:26this
00:58:26competition i'm very excited to eat this um i love mochi i eat it all the time usually buy it
00:58:32don't make
00:58:32it i'm expecting when i go in with my spoon it will be a little bit like gluggy if it's
00:58:38done where you get
00:58:39that wonderful gelatinous chewiness of the mochi with a firm chilled ice cream that holds its shape
00:58:46this could be a tent they both have genuine cooking skills so i i feel like this will be
00:58:51with one dish for the night that they might be able to nail and i really i really want them
00:58:54to
00:58:55if they nail this i'm like i'm will i could potentially forgive everything else for tonight
00:59:05do you reckon you'll be able to fix that one or not yep but we need this to simmer
00:59:10and then we'll have to wait for it to go cold again what an absolute idiot
00:59:17i'm absolutely exhausted at this point i've physically exhausted i'm my i'm mentally exhausted
00:59:24tonight has been completely overwhelming and we've made silly errors along the way but
00:59:30it's 12 people upstairs just gotta keep going yeah i just need that to boil now don't worry
00:59:37you're gonna get it back to a good point yep okay so the syrup in the state that it's in
00:59:41is ruined but it's absolutely fixable we just needed to boil it out again i mean syrup is just
00:59:46water and sugar so there's more water in it we just need to boil it out so that's what we're
00:59:50gonna
00:59:50do come on come on boil you little oh here we go here we go here we go come on
00:59:55i can stir that
00:59:57yep you start cutting the mochi and get it on the plate mom it's on high though and we don't
01:00:01want it
01:00:01to burn the mochi is done it has an incredibly crunchy crispy little top that's quite thin
01:00:07it's got that beautiful gelatinous consistency all right once you've done that mom let me get the
01:00:12ice cream done yes we do need to deal with that i'm feeling like the plate looks really good the
01:00:16mochi's on there the ice cream is super super creamy when you roll it we're ready just
01:00:20to go i'll get the strawberries cut for the black sesame mochi cake we're topping it with fresh
01:00:25strawberries and serving it with a scoop of dark chocolate ice cream on the side to cut through
01:00:31the richness all right ready to take the syrup how's the syrup going mom's mom has saved the original
01:00:39syrup from me being a donkey the syrup we've got it thick so relieved started putting my hands down so
01:00:46i
01:00:46have to defend myself from swings i reckon that looks pretty good we didn't intimidate them like
01:00:51we wanted to and i think a lot is riding on this dessert mom we really need to make sure
01:00:56that this
01:00:56one here's home we're just worried that this dessert is going to fall short i don't think mochi cake is
01:01:01something that a lot of people would have ever had it needs to be a hit with the judges and
01:01:05the table
01:01:06if this dessert doesn't go well the possibility of going home after one cook is real
01:01:13these two are here are for the judges yep which one colin and manu beautiful let's go i'll take that
01:01:17one
01:01:42the mochi cake it looks delicious
01:01:48thank you it looks good i've got high hopes and expectations on dessert
01:01:53i feel like there's going to be a perfect spoonful that's what i'm hoping for
01:01:59i don't know what that thing is what is that
01:02:19watching the judges eat this dessert is torture every fiber in
01:02:24my body is hoping that the judges love it
01:02:33it's been a night of hits and misses for sheridan and ted
01:02:37but they're hoping to score big with their dessert black sesame mochi with dark chocolate ice cream
01:02:46watching the judges eat this dessert is torture this dessert has to bring our score up so far we've been
01:02:53told both dishes have been under season so we're really nervous that we've got something long here
01:02:59thank you thank you thank you
01:03:31so
01:03:32I could have been less generous with the serving size of this.
01:03:35Because it's quite like dense.
01:03:38The ice cream's very good.
01:03:43Zoe, first course of the competition.
01:03:47I thought everything worked well together.
01:03:49It wasn't the traditional mochi that I was expecting.
01:03:52And I feel like this is very dense.
01:03:54So a smaller one might have been nicer.
01:03:57But I think the flavours worked well together.
01:03:59I actually really liked the sesame with the ice cream.
01:04:01I thought it worked well.
01:04:02So I would say it was pretty good.
01:04:04Yeah, I enjoyed it.
01:04:06I would ask you if it was the best meal.
01:04:08It is hands down the best.
01:04:09So you guys, this is what you need to be.
01:04:13I would say the dessert was really good.
01:04:15I don't know if it was worth me waiting three courses for.
01:04:17But I think they did a good job.
01:04:19I thought the ice cream was unreal.
01:04:21I really liked the texture of the mochi cake.
01:04:26I feel like it's not like the traditional mochi.
01:04:28But I really, really liked it.
01:04:29The ice cream on this dessert is 10 out of 10.
01:04:34No doubt.
01:04:35It's so good.
01:04:36I thought the ice cream was great.
01:04:38Great chocolate flavour.
01:04:39Strawberries were nice and fresh.
01:04:40That had a nice bit of give to go with it.
01:04:42I'd never had mochi before.
01:04:44But this was delicious.
01:04:46My only real criticism is that the mochi, I think, was a little bit like a mountain.
01:04:51Like it was too big.
01:04:55Thankfully, that dark chocolate ice cream was right by its side and made a world of difference.
01:05:05With all three courses complete, it's now time for each team to score Sheridan and Ted's instant restaurant out of
01:05:1310.
01:05:15The entree, we've had the chicken liver parfait.
01:05:18Yes.
01:05:18It was good.
01:05:19Balance was a little out in terms of bread.
01:05:22No, no, no.
01:05:22They should have blasted that liver and it needed salt.
01:05:25It just was missing that big component.
01:05:28A little bit, a little bit underwhelming.
01:05:31What did you think about the first entree?
01:05:33Now, I know that you went only visual.
01:05:35Yeah.
01:05:35What would you say?
01:05:36I thought it was presented very, very well.
01:05:39Yeah, I agree.
01:05:39The milk bread portioning was a massive thing.
01:05:43I just wish there was some kind of like cracker instead.
01:05:46Yeah.
01:05:47Main, we had the beef cheeks.
01:05:49This had so much potential.
01:05:50Looked awesome, looked great.
01:05:51I mean, you've got no seasoning.
01:05:52You've got no seasoning, you've got no taste.
01:05:54The beef cheek itself was super tender.
01:05:57So they've shown that they can cook and like they have the ability.
01:06:00The technique's there.
01:06:01That is exactly what you want a beef cheek to be.
01:06:03Beef cheeks, we're cooked.
01:06:04Yeah, cooked, that amazing.
01:06:06Flavour?
01:06:07None.
01:06:07Zero.
01:06:08Dessert, we had a sesame mochi with a dark chocolate ice cream.
01:06:13Ice cream.
01:06:13The first dish of the night for you.
01:06:15Oh my God, finally got to eat.
01:06:16I thought it slapped.
01:06:18The ice cream was so good.
01:06:19Yep.
01:06:19I think collectively it worked really well.
01:06:21Yeah, I agree.
01:06:22The mochi tower, that one wasn't great and I wouldn't eat it to Ken.
01:06:28Dark chocolate ice cream was fabulous.
01:06:30So good.
01:06:31Yeah.
01:06:31Creamy, rich, chocolatey.
01:06:33So what are we thinking for scoring?
01:06:35Look, I would be happy with like a six or a seven for the entire thing.
01:06:39How about a seven?
01:06:41Yeah, I think a seven, I think a seven is appropriate.
01:06:43Yeah.
01:06:44After that dessert, that's six.
01:06:46Let's get him a six.
01:06:46What are you thinking?
01:06:48I'm thinking a six.
01:06:49Yeah, I'm thinking a six as well.
01:06:51Yeah.
01:06:51You're a six?
01:06:52Okay.
01:06:52I think somewhere in the middle would be good.
01:06:54What do you think?
01:06:54That's what I'm thinking.
01:06:55I know it's a little bit, but I'm thinking a five.
01:06:57Yeah.
01:06:58I think five sits nicely.
01:06:59Yeah.
01:06:59You happy with that?
01:07:00Five sounds good.
01:07:01Overall, what do you think of the night?
01:07:02Yeah.
01:07:03Hmm.
01:07:04What do you want to write?
01:07:05I'm thinking a four.
01:07:07I'm happy with a four.
01:07:13I don't think we can confidently say that we've done everything the way we wanted to do it.
01:07:18But being the first gatecrashers, we want to set the bar high.
01:07:21But it's very nerve-wracking.
01:07:33Sheridan and Ted, thank you for welcoming us into your home.
01:07:39And allowing us to join the club.
01:07:44And now it's time for the scores.
01:07:47The guest teams have given you a combined score of...
01:07:5528 out of 50.
01:07:5928 out of 50 wasn't really what we wanted.
01:08:02What we actually put forward, no, it wasn't a 10 out of 10 knockout dish,
01:08:05but there were some really strong dishes in there.
01:08:07So, we were expecting something higher than that.
01:08:10And now it's our turn to score each dish out of 10.
01:08:15Sheridan and Ted for Entree Chicken River Parfait, Milk Bright, and Red Wine Gel.
01:08:22I thought the technique of the parfait was perfect.
01:08:25I thought the technique of the Milk Bright was perfect.
01:08:28And I thought the gel was also perfect.
01:08:32I would have preferred, though, the Milk Bright to be cut in half.
01:08:36And stay in the pan a little longer for a little bit of crispiness.
01:08:41It looked like something I wanted to eat.
01:08:44But it also looked like your ratios were out of order.
01:08:47Your bread, there was a lot of it.
01:08:49I wanted a lot more parfait, but there was a lot of technique in there, a lot of work.
01:08:54Another pinch of salt would have made a huge difference.
01:08:58For your Entree tonight, I score you a 6.
01:09:03The score I'm giving you for your Entree is a 7.
01:09:09We're happy.
01:09:10We understand where they're coming from.
01:09:11The techniques that we've done on that dish were all really, really good.
01:09:15Happy with that.
01:09:16For me, of course, you serve this beef cheeks with Gruya mash, coffee carrot, and gremoletta.
01:09:23Again, when it comes to technique, I think you know exactly what to do.
01:09:27The beef cheek was soft to the spoon is what you want.
01:09:32The mash was also nice and smooth.
01:09:35A little bit more Gruya in your mash would have been lovely.
01:09:38But again, more salt, more flavor.
01:09:40More flavor, that's what we want.
01:09:43Salt is your major problem at the minute.
01:09:46It would have changed the entire dish.
01:09:50For your main course tonight, I score you a 6.
01:09:55The score I'm giving you for your main course is a 7.
01:10:00I think, honestly, we had the naive expectation that we were going to come in and get lots of just
01:10:059s and 10s.
01:10:06I don't.
01:10:07Well, that's what we're aiming for, right?
01:10:08That's what we're aiming for.
01:10:08You come in and you want to nail everything, right?
01:10:10No, you want to nail everything.
01:10:11But the actual cooking techniques of the main ingredients were really good.
01:10:14So, very happy.
01:10:15For dessert, you gave us a black sesame mochi with dark chocolate ice cream.
01:10:22Finally, we found our stride on this one.
01:10:25The ice cream, it's as good as we can make.
01:10:27It was rich, it was luscious, it was sweet, it was bitter all at the same time.
01:10:31Happily by a tub of it.
01:10:33I think there was far too much mochi on the plate.
01:10:37I think it's one of those textures that it's kind of full on.
01:10:43But great flavor of sesame seeds.
01:10:45But that ice cream really, really made a big bang on that plate.
01:10:49Oh, wow.
01:10:51So the score I'm giving you for your dessert is a 7.
01:10:58I think by giving too much, you took away from the score a little bit.
01:11:02But I think it was your best dish of the night.
01:11:05So for your dessert tonight, I score you...
01:11:09An 8.
01:11:14So that gives you a grand total score of...
01:11:2169.
01:11:25Very happy.
01:11:27Considering the disasters in the kitchen, if we can get that kind of food out with what was going on,
01:11:33there's a win there.
01:11:34There's something in that.
01:11:35We've rolled with the punches.
01:11:37We could take a punch.
01:11:39Well, our first gate crusher, I've definitely crushed the party.
01:11:43But now it's time for redemption.
01:11:47We're going back to the hinterland of the Gold Coast.
01:11:51Christine and Lucia, are you ready?
01:11:53Yeah.
01:11:53We're definitely ready.
01:11:54We are so in this competition.
01:11:56We have 100% stepped up.
01:11:58We can't wait to cook again.
01:12:01After hearing Sheridan and Ted's score of 69, we are determined to beat it.
01:12:04We are determined to beat our score of 72.
01:12:06So we're definitely going to beat 69.
01:12:10All right, let's go.
01:12:16Next time...
01:12:19We're back in Queensland.
01:12:22Where OG mother and daughter, Kristen and Lucy, are ready for redemption.
01:12:28Dad left us a sign.
01:12:30Guys are the best.
01:12:31You made me cry.
01:12:33And the table is ready to party.
01:12:36I took dancing when I was there for a bit.
01:12:38Can you do salsa?
01:12:39I'll do salsa again.
01:12:41Come on, baby.
01:12:43Come on.
01:12:45Dip me like a chip in salsa, Manu.
01:12:49It's this season's most ambitious instant restaurant yet.
01:12:54A lot of work in this menu, ladies.
01:12:56Yes, there is.
01:12:57This is what the competition's about.
01:12:59Watch out, everybody else.
01:13:01I'm literally salivating.
01:13:04And Sheridan and Ted get their first taste of Alicia and Deanne.
01:13:09Do you have first impressions of everyone?
01:13:12Well, obviously, you two are quite loud.
01:13:15You're at the wrong end of the table.
01:13:18And are quick to put them in their place.
01:13:22Stop doing that.
01:13:23I find that quite rude.
01:13:24Well, that's not going to stop me.
01:13:27Transcription by CastingWords