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00:00:00Round two saw that gatecrashers arrived to take on the OGs.
00:00:06Unfortunately, their first team, Sheridan and Ted, missed the mark.
00:00:11Salt is missing. It's just a beige picture.
00:00:14And they weren't the only gatecrashers raising eyebrows.
00:00:19I'm a pescatarian, so I don't eat meat.
00:00:23Wait. Hang on.
00:00:25Why are you here?
00:00:27Turn eyes.
00:00:30I'm hoping the heat is in the kitchen and not on us tonight.
00:00:32We're back in Queensland, where OG mother and daughter Kristen and Lucy are ready for redemption.
00:00:40Dad left us a sign.
00:00:42Dad's just the best.
00:00:43You made me cry.
00:00:45And the table is ready to party.
00:00:48I took dancing when I was there for a bit.
00:00:50Can you do salsa? I'll do salsa with you.
00:00:53Come on, baby.
00:00:54Come on.
00:00:57Dip me like a chip in salsa, Manu.
00:01:01It's this season's most ambitious instant restaurant yet.
00:01:06A lot of work in this menu, ladies.
00:01:08Yes, there is.
00:01:09This is what the competition's about.
00:01:11Watch out everybody else.
00:01:13I'm literally celebrating.
00:01:15And Sheridan and Ted get their first taste of Alicia and Deanne.
00:01:21No first impressions of everyone?
00:01:23Well, obviously you two are quite loud.
00:01:27You're at the wrong end of the table.
00:01:30And are quick to put them in their place.
00:01:33Stop doing that.
00:01:34I find that quite rude.
00:01:36Well, that's not going to stop me.
00:01:48Tonight, we're back in the Gold Coast hinterland.
00:01:51Where mother-daughter team, Kristen and Lucy,
00:01:54are hoping their second instant restaurant will be a walk in the park.
00:01:58Oh, my goodness, Lucy.
00:02:00It's like nerve-wracking.
00:02:02Keith, I'm down.
00:02:05The dogs have clearly not got the memo
00:02:07that they're going to be TV stars today.
00:02:09And, yeah, they're both just being ratbags.
00:02:12He's like, why is Bisha getting picked up?
00:02:14Keith even got a new collar to be a TV star.
00:02:19Second time round.
00:02:20I know.
00:02:21I'm so excited.
00:02:28Here we go again.
00:02:29Here we go.
00:02:30I'm really happy with our menu.
00:02:31Hey, Lucy, but it's like...
00:02:33Yeah, our menu's awesome.
00:02:33Oh, man, it's still a lot.
00:02:34But I think the food's going to be really good.
00:02:36Yeah.
00:02:37Our instant restaurant, Puggles,
00:02:39which is the name of a baby platypus,
00:02:40is really close to our hearts.
00:02:42We live on a creek,
00:02:43and we have platypus in our creek.
00:02:45So, it means home.
00:02:47Because we are OGs,
00:02:49we should know how to do this by now.
00:02:51I know.
00:02:52If we stuff it up,
00:02:53that would just be so terrible.
00:02:54I could not deal.
00:02:56Tonight, we absolutely want to show
00:02:58what we're capable of.
00:03:00We really plan on taking these recipes
00:03:03to the next level.
00:03:05This is Redemption Day,
00:03:06and we need to perform.
00:03:10In round one,
00:03:11Kristen and Lucy's tartare entree.
00:03:17I liked the meat.
00:03:18I thought the texture was really nice.
00:03:20And seafood paella main.
00:03:22Are we just going to stand here for 40 minutes
00:03:24and watch it overcook?
00:03:25Hang the prawns out.
00:03:26I feel like my confidence is a little bit shattered.
00:03:29Just managed to hit the mark.
00:03:31I think the seafood was cooked very well.
00:03:34That large prawn on top was perfect.
00:03:37But it was self-taught baker Lucy's croissant puff dessert
00:03:43that saw them finish on a high.
00:03:46It was definitely the best dish of the night.
00:03:49The score I'm giving you for your dessert is an eight.
00:03:52Giving them a final score of 72.
00:03:56Kristen and Lucy are just absolute sweethearts.
00:03:58Yeah, I love Puggles restaurant,
00:04:00and I'm really excited about tonight.
00:04:02It's got a good little vibe in the air.
00:04:03I think they're wonderful,
00:04:04and I think they're going to cook
00:04:05an excellent feed for us tonight.
00:04:07Puggles is back in action.
00:04:08Let's go.
00:04:09Let's go.
00:04:17Kristen and Lucy have just under four hours
00:04:20to shop and prep their dishes before guests arrive.
00:04:24We've got the gatecrashers tonight.
00:04:27We have Zoe and Zach.
00:04:29They're some strong personalities.
00:04:30They're some very strong personalities.
00:04:32So last night, I obviously told the table
00:04:34that I was pescatarian.
00:04:35I don't think it necessarily went down well with everyone,
00:04:38but I'm hoping tonight is a lot smoother
00:04:40and hopefully there'll be more people at a table
00:04:42with less opinions.
00:04:43I'm excited to show them that we can cook
00:04:46and maybe intimidate them with a good score.
00:04:48Yeah, that'd be great.
00:04:50Christine and Lucy,
00:04:51mother and daughter,
00:04:52sick in tamarind.
00:04:53First of the OGs to cook.
00:04:55Expectations are high.
00:04:56We're lucky not to get through to Kitchen Headquarters.
00:05:00Just some little things let them down.
00:05:01I think they're a very motivated team,
00:05:03and I think they're only going to get stronger and stronger.
00:05:09Over here, mud crabs.
00:05:11For entree, we're serving
00:05:12a chilli crab shiopan with lime butter.
00:05:16Jeez.
00:05:17Four big ones.
00:05:19Shiopan, it's kind of been like a milk bun.
00:05:22Nice and soft, golden on the top,
00:05:24and very soft and sweet and delicious.
00:05:27Damn.
00:05:29All right, so chilli crab.
00:05:31I'm wondering how much chilli's going to be in there.
00:05:33Is it going to be a mild chilli crab?
00:05:35I want as much as you can give it.
00:05:37You're going to be very tasty.
00:05:40It is chilli crab,
00:05:42so it needs to be nice and hot.
00:05:43This one?
00:05:44Yeah, definitely.
00:05:45Lucky loss.
00:05:46But Lucy is a pathetic chilli sook.
00:05:48I am not that bad.
00:05:50I've gotten better.
00:05:51I've gotten better.
00:05:52Like, spicy tomato sauce is too spicy.
00:05:56It is.
00:06:10The crabs are alive and enormous.
00:06:13They're huge.
00:06:14They're like the size of your face.
00:06:17If you thought about a carapace that big,
00:06:20that's a big crab.
00:06:26All right, here we go, Lucy.
00:06:28Off to Woolies.
00:06:33Let's do it.
00:06:35Kristen and Lucy are those.
00:06:36Yeah.
00:06:37We want them to get redemption for sure
00:06:39and show the gatecrashers what good food tastes like.
00:06:43We need some honey.
00:06:44Oh, actually, I'm going to check the Woolies out.
00:06:46Let's see.
00:06:46What do we need?
00:06:47Honey.
00:06:48Honey.
00:06:49Perfect.
00:06:49Excellent.
00:06:50Yeah, they're going to be very intimidated
00:06:52coming into the OG plant.
00:06:54All right, potatoes.
00:06:55Potatoes for the thousand-layer potato.
00:06:57Yeah.
00:06:57For Maine, we're serving sticky duck
00:06:59with Asian greens and thousand-layer potato.
00:07:02Big potatoes.
00:07:03Big fat potatoes.
00:07:05Because you julienne them.
00:07:06Not julienne.
00:07:07Gillian.
00:07:07Gillian.
00:07:08Stop talking.
00:07:09What are you doing to the poor potatoes?
00:07:12Mandolining them.
00:07:13Mandolining them.
00:07:14Thousand-layer potato.
00:07:15It's a potato dish I love,
00:07:17but you always make it the day before,
00:07:18so it's set.
00:07:20And it's pretty risky making it on the day,
00:07:22because if you fry it and it falls apart,
00:07:24you're in a world of pain.
00:07:25Dark rice, I want it to be pink.
00:07:27Yep.
00:07:28But I need to cook it on the skin
00:07:30for quite a long time,
00:07:31so they render the fat and become caramelized.
00:07:33Yep.
00:07:36I think there's such an advantage
00:07:37in having done this once already.
00:07:39I think we probably took it a little bit lightly
00:07:40the last time,
00:07:41because you've just got no idea until you do it.
00:07:43But now I feel really prepared
00:07:46and really competitive, actually.
00:07:48We are absolutely hoping to do better
00:07:50than our last score, which is 72.
00:07:52I want to score in the 90s,
00:07:55and I wouldn't say that
00:07:57unless I truly thought that we could do it.
00:08:03With their shopping done,
00:08:05Kristen and Lucy now have just three hours
00:08:08to prep their dishes before guests arrive.
00:08:11Here we are again, Luce.
00:08:12Let's do it.
00:08:13I'm so excited.
00:08:13I'm so excited.
00:08:14Oh, darling.
00:08:15Hey, friends.
00:08:15Hey, friends.
00:08:16That one's yours.
00:08:17Surprisingly, we actually work really well together
00:08:19in the kitchen,
00:08:20and I'm really excited to work with Mum again.
00:08:23I couldn't do this competition with anyone else.
00:08:26You are ready to cook.
00:08:27Aw, Luce.
00:08:29Dad left us a sign.
00:08:31Just like last time.
00:08:31I know.
00:08:32Very cute.
00:08:34Dad is the biggest sook ever.
00:08:37Oh, darling.
00:08:39Oh, darling.
00:08:42You're going to make me cry.
00:08:44Dad's just the best.
00:08:46It means a lot having the support at home.
00:08:54We have a really close family,
00:08:57and this is the most time we've spent away ever.
00:09:00Yeah.
00:09:01It's hands down the hardest part about this competition.
00:09:03Let's get a good score.
00:09:04I'm so excited.
00:09:05He's as invested in this as we are.
00:09:08Except he's turned into a food critic
00:09:10ever since we came on here.
00:09:12He's so funny.
00:09:12He's gone from being like,
00:09:13oh, my God, this is amazing,
00:09:14to like, did you add enough salt?
00:09:17Let's do it.
00:09:18Chocolate, Luce.
00:09:19Chocolate desserts are my kryptonite.
00:09:22I love them.
00:09:24Luce, I'm melting the chocolate
00:09:25for the chocolate noose,
00:09:26which is going to go inside the eclair.
00:09:28Yeah.
00:09:28For dessert, we have a chocolate,
00:09:30honey, and amaretto eclair.
00:09:32The eclair is the choux pastry
00:09:34that you pipe in a long finger, I suppose,
00:09:36and the perfect choux is crispy on the other sides
00:09:39but really soft in the middle.
00:09:41I'm expecting a high-scoring dessert on this
00:09:44because I think this is right up Lucy's alley.
00:09:46There's no way that this is going to be a failure.
00:09:50This is interesting because right at the moment,
00:09:51you're working on a component for the main,
00:09:53I'm working on a component for the dessert.
00:09:55Everyone's got us, like, pigeonholed, you know,
00:09:57I'm the main, you're dessert.
00:09:58Yeah.
00:09:59And this is a team effort, 100% a team effort.
00:10:01I'm a little bit of a perfectionist,
00:10:03which is not a terrible thing to have in the competition.
00:10:06But if I need Mum to do, like, part of it,
00:10:08I trust her with doing that.
00:10:10We're adding amaretto, which is an almond flavour.
00:10:13Mm-hmm.
00:10:13It's going to be delicious.
00:10:15If the mousse was too runny,
00:10:16it would honestly ruin the dessert.
00:10:18100%, yeah.
00:10:20Tonight, we're expecting some high-quality food.
00:10:23Considering Lucy's skill as a baker,
00:10:26I'm expecting that dessert to be absolutely fantastic.
00:10:31I'm already prepared to give them a 10.
00:10:32Ha-ha-ha.
00:10:34OK, Mum, I'm going to go on to the shio pan,
00:10:37which is basically the bread for the entree.
00:10:40Yeah.
00:10:41And it's just the perfect vessel to hold the chilli crab.
00:10:43We are going to have heaps of crab, baby.
00:10:46That is what I want to hear.
00:10:48I'm definitely a bit of a perfectionist when it comes to baking.
00:10:51I take a lot of pride in the presentation and the quality.
00:10:55How's the shio pan dough, baby?
00:10:57Feels so good.
00:10:58It's such a good dough.
00:11:00So versatile as well.
00:11:02Very happy with that.
00:11:04Excellent.
00:11:04For me, a perfect shio pan is super light, super fluffy,
00:11:08and that all comes down to proofing it.
00:11:11If I over-proof it, it'll be flat,
00:11:13and if I under-proof it,
00:11:14it's just not going to be airy and fluffy,
00:11:16so I've really got to nail that.
00:11:18All right, Mum, these are proofing.
00:11:20This is why I'm not a baker,
00:11:22because baking is so temperamental and precise.
00:11:25Hats off to you, but not my style.
00:11:2944 minutes to go to guests, Lucy.
00:11:32How are you feeling?
00:11:33I feel like that clock just, like, jumps ahead,
00:11:35like, half an hour at a time.
00:11:37It's got to be rough.
00:11:38Tonight, it would be so awesome to show the gatecrashers
00:11:41that we're doing better than the first time,
00:11:43and you guys have to come a long way to meet us where we're at.
00:11:48Do you think Zoe's going to be extra harsh on critiquing our seafood?
00:11:51I was thinking about this.
00:11:52I'm like, if she's going to eat less courses,
00:11:54then does that mean she's going to be more critical
00:11:55of the courses that she can eat?
00:11:57Maybe she's less critical, because she's so appreciative.
00:11:59Maybe she's just really hungry and everything tastes great.
00:12:02This competition has got more important to us.
00:12:04We're more invested every day, and it means a lot.
00:12:07And because it's meant more as it's progressed,
00:12:09we can definitely feel the pressure.
00:12:11It's just so important to us to really show off what we can do.
00:12:15Do you reckon the claws will be out at the table tonight?
00:12:18Ooh, I think there's every chance,
00:12:19but we're not going to be there, so it doesn't matter.
00:12:22We'll be in the kitchen.
00:12:31I'm really keen to meet everyone tonight,
00:12:33to sit down with them and break bread, so they say.
00:12:37If we were to leave tonight not being on the bottom,
00:12:41it would be a perfect dream come true.
00:12:46Hope the cows not know and we get fed.
00:12:50I'm hoping the heat is in the kitchen and not on us tonight.
00:12:53Yeah, there should be a fire blanket on standby.
00:12:55Oh, God. Watch out.
00:12:57I'm really excited about tonight.
00:12:59It's got a good little vibe in the air.
00:13:00I think the gatecrashers Sheridan and Ted have really underwhelmed it.
00:13:03It's just exactly the kind of start I was hoping for.
00:13:16They're here.
00:13:17Oh, my God.
00:13:18Second time's a charm.
00:13:20Let's do it.
00:13:24Yay!
00:13:27Come on, dude.
00:13:28Can you see it?
00:13:29Can you see it?
00:13:30Can I let me see it?
00:13:31Can you see it?
00:13:32Can I let me see it?
00:13:32Nice to see you, guys.
00:13:33Being pescetarian, I'm hoping I don't go home hungry again tonight.
00:13:37But if I do, I have snacks or waiting at home.
00:13:40I'll be digging into those.
00:13:49This looks like a dream.
00:13:52This restaurant, it looks pretty fine for a farm.
00:13:56Come on, this is the best.
00:13:59I could get used to this.
00:14:01I might ask Kristen and Lucy if I can stay the night.
00:14:04Mm.
00:14:05We'll pitch a tent.
00:14:09Welcome, guys.
00:14:10Welcome to the farm.
00:14:12Last time we were here, it was the first instant restaurant of the whole competition.
00:14:16We felt pretty overwhelmed.
00:14:18And we're really confident tonight.
00:14:20And we're so excited to have you here to eat our food.
00:14:24Lucy and Kristen got 72 last time.
00:14:27So I definitely think that they'll be in the 80s somewhere.
00:14:31Could they be close to 90s?
00:14:32I think so.
00:14:33I reckon the girls have definitely got it in them.
00:14:35Alrighty.
00:14:35Everyone raise your glass to OG restaurant Puggles.
00:14:40Cheers.
00:14:41Cheers.
00:14:41Cheers.
00:14:43Sherrod and Ted, welcome to the table.
00:14:45Thanks, guys.
00:14:45Thanks for having us.
00:14:46It's nice to be able to meet you all.
00:14:47So last night, how did you feel everything went?
00:14:51It was hard.
00:14:52Harder than we were thinking.
00:14:54But yeah, we were very happy with what we put out in the end.
00:14:58We've just gone to the shops and bought like four kilos of salt.
00:15:01Hey, you're listening to the advice.
00:15:03That's good.
00:15:04I just want to ask, like, how do you feel about getting the R scores?
00:15:08The team scores?
00:15:10Well, they were a bit lower than the judges, weren't they, everyone?
00:15:14They were.
00:15:15We did feel like they were quite a bit lower than what the judges had to say.
00:15:19The judges' critiques compared to their scores, to me, didn't really add up.
00:15:23Yeah, it didn't really make sense.
00:15:24They guys pretty much said...
00:15:25They said that we had the best ice cream they've ever had.
00:15:28Everything in the main cook really well needs salt.
00:15:30Yeah, so a bland sort of main in a sense, like...
00:15:33I don't know if I use the word bland.
00:15:38Do gatecrashers honestly think OGs would lowball you?
00:15:42It's hard to tell.
00:15:43It's really hard to tell.
00:15:45I would hope not.
00:15:46Like, I would hope that the main thing that is being skirks is what's on the plate.
00:15:50You cannot get a great score if the food doesn't taste good.
00:15:53Like, that's fair enough.
00:15:55I don't think that's controversial.
00:15:56Take it with a bunch of salt.
00:15:57A gallon of salt.
00:15:59And frankly, Sharon and Ted, if I were to talk about your menu, it just didn't taste good.
00:16:05It seems like we walked into some rivalries.
00:16:08It just feels like the OGs versus the gatecrashers.
00:16:12You know, we're all entitled to our own...
00:16:14Correct.
00:16:15...our own story.
00:16:16It's not just being a gatecrusher coming in.
00:16:18Sounds like strategy to me.
00:16:22I feel like it's going to be a long night for us.
00:16:28Coming up, can the ladies come out in front in their race for redemption?
00:16:34I think Lucy's concerned that my chilli tolerance is so high that I'm actually going to make something inedible.
00:16:40Or will they crumble under the heat?
00:16:43I don't want to ruin their taste buds for the rest of the menu.
00:16:46Obviously, cooking for the second time, my expectations were really high.
00:16:52And at the table...
00:16:55One team fires up on a pesky issue.
00:17:00I think we can agree to disagree that there is a level of silliness in not being able to eat
00:17:03the food
00:17:04and then still acting like you're participating.
00:17:05I just don't understand why this is a problem.
00:17:07It's not pescatarian rules here, mate.
00:17:09It's my kitchen rules.
00:17:18We're in the rolling hills of the Gold Coast hinterland.
00:17:22Where OG's Kristen and Lucy are chasing redemption.
00:17:26I'm just really hoping the cow from the paddock is not on the menu.
00:17:30And hoping to win over the table and the judges.
00:17:33You're a hard act to follow
00:17:38Such a fine-looking fellow
00:17:42Come on, light it up
00:17:46I want to feel the rush
00:17:51I'll be shooting for thrills when I walk out that door
00:17:58Here they are.
00:17:59They're full mouth.
00:17:59They can tell we've been tasting stuff.
00:18:02This is for freedom.
00:18:03All right, let's do it.
00:18:05Let's do it.
00:18:07Hello!
00:18:08It's like deja vu.
00:18:09I know, it's like deja vu.
00:18:11Come in.
00:18:12It's great seeing Manu and Colin back at our house
00:18:14but Colin terrified us in the kitchen at our first instant restaurant
00:18:17so Colin's the devil.
00:18:20Manu's the angel.
00:18:25Hello!
00:18:41Welcome to the table, Sheridan and Ted.
00:18:44Thank you for having us.
00:18:45Welcome to the circus.
00:18:48Obviously now you've been introduced to what's going on.
00:18:52A little assault on the senses I might say.
00:18:55Yeah, there's a lot more salt here than in our cooking.
00:18:59100%
00:19:01I'll get the popcorns.
00:19:05What's on a menu, please?
00:19:07For entree, we have chilli crab shia pan with lime butter.
00:19:12Oh my god, yes!
00:19:15You can eat.
00:19:16I'm very excited to try the crab.
00:19:18I haven't had crab in a very long time
00:19:20so I think I'll be eating well tonight.
00:19:24For main, it's a sticky duck with Asian greens and 1,000 layer potato.
00:19:29Yum!
00:19:30Sounds delicious.
00:19:31I've never had duck but I'm excited to try it.
00:19:34I reckon the girls will get this.
00:19:36Yes.
00:19:37And for dessert, we've got a honey almond amaretto eclair.
00:19:43Wow.
00:19:44I'm literally salivating.
00:19:46I feel the saliva building in my mouth.
00:19:47We're going to be frothing this thing all the way home.
00:19:49Yum, yum, yum, dude.
00:19:52A lot of work in this menu, ladies.
00:19:55Yes, there is.
00:19:56Especially 1,000 layer potato.
00:19:59Yeah, just don't count.
00:20:01I'll be scoring each layer out of 10.
00:20:05This menu, it's intimidating.
00:20:08They're doing Japanese-style bread, chilli crab, duck breast
00:20:13and a shrew pastry all in one night.
00:20:16That's insane if they do it.
00:20:19Zoe, you've got one more course you can eat tonight.
00:20:22You're only missing out on the air mains.
00:20:24How good's that?
00:20:25We are going to take very good care of Zoe.
00:20:27Queen, thank you.
00:20:30On that note, thank you ladies.
00:20:34I think that Kristin and Lucy have really stepped it up.
00:20:37If I was a gatecrasher, I would be actually folding into a million little pieces and crawling
00:20:42into a ball and hiding.
00:20:45Alright, I'm going to get on to this sauce for the chilli crab.
00:20:48Because the longer this sauce sits, the happier it's going to be.
00:20:51Love that.
00:20:51I have my totem chilli necklace on.
00:20:55So the chilli crab is going to be a star.
00:20:57She means business.
00:20:59For entree, we're serving chilli crab with shiopin and lime butter.
00:21:04Shiopin is pretty much a salt bread that's in a croissant shape.
00:21:08These have proofed so nicely.
00:21:10I'm really happy with how they look.
00:21:12I think they're a really good size as well.
00:21:14Cute little buns.
00:21:15They're so cute.
00:21:16My biggest concern with this entree is the shiopin.
00:21:19Because I am the baker.
00:21:22And to be able to show off that I can make good pastry is probably the most important thing
00:21:27for me on this competition.
00:21:29My biggest concern, Lucy, is that I've got enough chilli in the chilli crab.
00:21:32Because it is chilli crab, so it needs to be chilli.
00:21:36This entree should really smack you in the face with flavour.
00:21:39And I do not want to hear one word about there not being flavour.
00:21:43Yum.
00:21:44That's so good.
00:21:46It's perfect.
00:21:47Should I taste it or should I be scared?
00:21:49You should be scared.
00:21:50Be very scared.
00:21:51I struggle with chilli so much and I hate that I struggle with it because I feel like it's
00:21:56so lame.
00:21:57Like I wish I could just eat as much spice as mum but I just don't have the palette for
00:22:03it.
00:22:04Ooh.
00:22:06That is so good though.
00:22:07It's great, hey.
00:22:08Ooh.
00:22:08They're not going to miss the chilli.
00:22:11I think Lucy's concerned that my chilli tolerance is so high that I'm actually going to make
00:22:15something inedible.
00:22:16You can't go crazy.
00:22:18I am definitely going to blow their socks off with chilli tonight.
00:22:21I don't want to ruin their taste buds for the rest of the menu.
00:22:24I'm worried about the chilli because I want it to be a perfect dish.
00:22:29Alright.
00:22:30Let's start talking about entrees.
00:22:32Alicia.
00:22:33Yeah, entrees.
00:22:34I'm really excited.
00:22:34I love crab.
00:22:35I don't know what the shio pan is.
00:22:37It's like a cross between a brioche and a croissant.
00:22:40Ooh.
00:22:40It's so delicious.
00:22:42Chilli crab.
00:22:42Is that something you would order at a restaurant?
00:22:44Yeah, and I love crab.
00:22:45Like crab in a shell, chilli crab.
00:22:46Yeah, I just crack it open.
00:22:48You know.
00:22:49Call me a chiropractor.
00:22:50That's true.
00:22:53Yeah, and you're not big on...
00:22:55I'm not big on seafood but I actually eat crab.
00:22:57I love like the vinegar and the salt and pepper and you dip it in and you're eating it
00:23:02straight out the...
00:23:03Love it.
00:23:04Alright.
00:23:08Chilli crab.
00:23:09Yum.
00:23:10I've got no complaints tonight though.
00:23:12I think it'll be excellent.
00:23:15Feels like they could do anything.
00:23:17Fingers crossed it does.
00:23:18OG strong.
00:23:22Those new teams are not your friends at the moment?
00:23:25Yeah, we're moving in the right direction.
00:23:29We'll see if we can step it up for you guys.
00:23:32That'd be great.
00:23:33What do they need to do?
00:23:36Okay, let's play a game, right?
00:23:37I can't eat this dish because of my choices, right?
00:23:40This is a fun game.
00:23:41Sheridan Ted, you're probably a bit clueless here.
00:23:43Basically, Zoe's a pescetarian so she couldn't taste the dishes.
00:23:46Zoe still has an opinion on every dish that comes out.
00:23:49I think we can agree to disagree that there is a level of silliness in not being able to
00:23:52eat the food and then still acting like you're participating.
00:23:56What's the solution?
00:23:57So we hold her down and shove the meat in her face.
00:23:59I want to see your knife and fork up and I literally want to see you moving stuff around.
00:24:03I just don't understand why this is a problem.
00:24:06All I'm framing is that if it was me and I couldn't eat this dish, I would just find it
00:24:11very difficult.
00:24:13You know, I'm sure you are finding it difficult to be here and then try and have a critique on
00:24:17a dish.
00:24:18What I find is difficult is it's like flogging a dead horse.
00:24:21Like why are we still on this?
00:24:25Zoe in my mind is a fussetarian, not a pescetarian.
00:24:28She is so fussy.
00:24:31Because she is!
00:24:34It's just embarrassing, I think, sitting there and acting like you're part of this competition, not eating the food.
00:24:38It's not pescetarian rules here, mate.
00:24:41It's my kitchen rules.
00:24:42So if you can't actually eat the food and give a proper critique, what are you doing here?
00:24:46It's not trying to play golf without the clubs.
00:24:48Does anyone else have any other dietary that you should get out of there?
00:24:53Alright, Mum.
00:24:54Yeah.
00:24:54I'm going to take these shiopan out.
00:24:56They look good, Mum.
00:24:58They look fabulous.
00:24:58They look good.
00:24:59They look so good.
00:25:00They smell so good.
00:25:02I've baked shiopan many times.
00:25:04It's become a bit of a staple in my baking sales.
00:25:08Cheers.
00:25:08Cheers.
00:25:09Shiopan, cheers.
00:25:12That's so yum.
00:25:14It's so fluffy.
00:25:17But I've never, ever had crab stuffed in the shiopan.
00:25:21Alright, let's pivot focus.
00:25:23Yes.
00:25:24If you want to do the cut on them.
00:25:26Yep.
00:25:26And I'll fill them with crab.
00:25:28We really want to have like a super generous serve of crab.
00:25:32My food dream is to continue my micro bakery forever.
00:25:37It looks beautiful.
00:25:38It almost looks like a dessert in a weird way.
00:25:40Oh, it does too, actually.
00:25:42And 50 grand towards my micro bakery would change my life, honestly.
00:25:48Alright, this one for Colin.
00:25:49This one for Manu.
00:25:49Let's go.
00:25:51Hopefully we really knock it out of the park.
00:26:02I'm so proud of us.
00:26:04It looks so good.
00:26:07The nerves hit here.
00:26:09Right in this walk.
00:26:11I know.
00:26:13The only thing I'm worried about at this point is the chilli crab.
00:26:16I tend towards too much chilli, so hopefully it's not too spicy.
00:26:25Entree is served.
00:26:34Their entree looks amazing.
00:26:37You get this beautiful, warm, aromatic smell of crab.
00:26:48I don't just want to beat 69 to be safe.
00:26:51I want to get a score that everyone is really impressed by.
00:27:01The entree looked beautiful.
00:27:04It looked perfect.
00:27:05It looked...
00:27:07Yeah.
00:27:08Unbelievable.
00:27:09There's not much to say, really.
00:27:10It's not so good.
00:27:11There was nothing.
00:27:11Just perfection.
00:27:14We're in trouble.
00:27:21In the Gold Coast hinterland, Kristen and Lucy have just served their chilli crab chia
00:27:26pan as they aim to spice up their chances for redemption and a spot at the top of the
00:27:32leaderboard.
00:27:32I was super confident in our entree at our first instant restaurant.
00:27:36Our critique did not reflect that.
00:27:38I love chilli.
00:27:40The only thing I'm worried about is that my chilli tolerance is so high that I'm actually
00:27:44going to make something inedible.
00:27:49Thank you ladies.
00:27:54Bon appetit.
00:28:05Zoe was actually putting some food in her mouth for once, so that was really great to
00:28:09see.
00:28:23Oh my God, this is good.
00:28:26Try some of my butter, just by itself.
00:28:30It's mad.
00:28:33This entree is perfect.
00:28:35It's just, it's so good.
00:28:39That is luscious.
00:28:57I'm blown away.
00:28:59That, that's the best entree I've had in this whole competition, by a very long way.
00:29:04Right amount of heat, great flavour.
00:29:06Butter was delicious.
00:29:07The texture of that pastry, the bread, all of it melting in there.
00:29:12Go the OGs.
00:29:14Go the OGs.
00:29:15They've stepped it up in a big way.
00:29:16Big way.
00:29:18Harrison, what are you thinking about all this?
00:29:21This was delicious.
00:29:22Like, the crab had a good amount of heat to it.
00:29:25That shiopan, I've never had one before, but that was delicious.
00:29:29The pastry was cooked well.
00:29:30This is the standout dish so far.
00:29:33The only thing that I actually say is I, I would love this to be even spicier.
00:29:37Yeah.
00:29:37I agree.
00:29:38It's just because I love my spice, but everything about it.
00:29:40Oh, I love this dish so much.
00:29:41I'm going to wipe the entire plate with the rest of my bread.
00:29:46We came in expecting that these two were going to cook very well.
00:29:48That was absolutely delicious.
00:29:51I'm not sure I could fault it.
00:29:53I possibly could also handle a tiny bit more chilli.
00:29:57I think this was delicious.
00:29:58Everything worked really well together.
00:30:00This is like a very good start for them.
00:30:02And this is like honestly something you would get in a restaurant.
00:30:04So I think they've actually killed it.
00:30:06I think this entree is probably one of the best crab rolls I've had in my life.
00:30:12Yeah.
00:30:13This entree is setting a massive standard.
00:30:16It's going to be a hard job to get to this level.
00:30:20We got it.
00:30:21We got it.
00:30:22I know.
00:30:30Ladies, for entree, you serve this chilli crab with shiopan and lime butter.
00:30:35Obviously, cooking for the second time, my expectations were really high.
00:30:43That was absolutely delicious.
00:30:50You didn't disappoint.
00:30:53That soft, beautiful seasoned crab meat and the addition of the lime butter I think was genius as well.
00:31:00Because anything with butter tastes better.
00:31:03It is surreal hearing this glowing review.
00:31:08Such a different critique to our first entree, which is such an amazing feeling.
00:31:13This validates what we're doing.
00:31:16We thought this was a really good dish.
00:31:18It is a really good dish.
00:31:20I think we're going to see you in the competitions for a lot longer.
00:31:27I love Gerard Ray.
00:31:29Like, this is what the competition is about.
00:31:32The craft on the baking.
00:31:34I can't do better than that.
00:31:35It was perfect.
00:31:39The amount of crab you gave, like, so generous.
00:31:42There was enough chilli in there.
00:31:44I think it's quite clever not to over chilli it because you're playing around the table to everyone's taste.
00:31:51It was all very clever elements.
00:31:55And I think that is a grand final dish.
00:31:58I'm telling you now.
00:31:59Oh, wow.
00:32:00Well done, ladies.
00:32:01Long day.
00:32:03Because I was confident with the entree last time and it didn't get as well received as I expected.
00:32:08It made me really doubt my own judgement.
00:32:11Hon and Manu, they're experts.
00:32:13With this feedback, it made me cry.
00:32:18Chris, I've never seen you so emotional.
00:32:24I'm just, I don't know why.
00:32:25I'm, like, really affected tonight.
00:32:28It's just, it's so much.
00:32:30You know, it's like, we were confident the first time around and really got quite knocked.
00:32:35And you just live with these dishes for so long.
00:32:38And it's just really hard to know how they're going to be.
00:32:42But I'm very happy now.
00:32:43It means a lot to both of us, so.
00:32:48Yes, it's very good.
00:32:51And now I've put chilli in my eyes as well.
00:32:55Fabulous.
00:32:55Thank you, ladies.
00:33:00The girls should be so proud right now.
00:33:02Like, that is, I'd say it's my favourite dish through this whole competition so far.
00:33:07I'm just happy for them.
00:33:13Oh, well done.
00:33:15Oh, my God.
00:33:17No negatives.
00:33:19That's the best review I've heard so far.
00:33:21Oh, wow.
00:33:22That's fantastic.
00:33:23I'm so, I'm so happy.
00:33:25I was so in my head about the entree.
00:33:28This is exactly how we wanted this dish to go.
00:33:32We've got amazing feedback, which now puts us under, like, expectation that we need to do just as well with
00:33:38the main.
00:33:38Right.
00:33:39I'm going to start prepping for the duck.
00:33:41For main, we'll be serving sticky duck with Asian greens and thousand layer potato.
00:33:47This duck looks, we need to sear it in the pan.
00:33:49I really want to, like, get the nice brown skin, get that fat bubbling underneath the skin.
00:33:54But then still have the centre of the duck pink.
00:33:58The point of perfection for this duck all comes down to the cook of the meat.
00:34:03I want the fat rendered but not completely gone.
00:34:06And the meat needs to be pink.
00:34:08If it's not pink, it's not properly cooked.
00:34:11Doing 12 at a time, trying to get everyone pink is quite tricky.
00:34:15Having such an excellent review for our entree has definitely added pressure.
00:34:21Don't you reckon, Lewis?
00:34:22Hundred percent.
00:34:23Because I just want to do as well.
00:34:29I have a good question here.
00:34:30We need to get to the bottom of this right now.
00:34:32Harrison and Oliver.
00:34:34Who's got the better moustache?
00:34:36Who in who?
00:34:38Hang on.
00:34:39That is next level.
00:34:42You've got the handlebars.
00:34:46It's a lot of fun. It's good to have this.
00:34:55Oliver.
00:34:56Yes.
00:34:56You're a man of major talents.
00:34:58So you've done a bit of kendo, a bit of fencing.
00:35:02What other talents have you got?
00:35:05I took dancing when I was there for a bit.
00:35:07Me too.
00:35:08He's a triple threat.
00:35:08Dancing's good.
00:35:10What type of dancing did you do?
00:35:12I just did some salsa classes.
00:35:15Can you do salsa?
00:35:17I'll do salsa with you.
00:35:19Irish dancing?
00:35:20You're the woman and the man.
00:35:22Oh, I see. I've only led before.
00:35:25Dancing with the star champion 2012.
00:35:29Can we get some music or what?
00:35:32Excuse me.
00:35:33Oh, yeah.
00:35:34Oh, yeah.
00:35:36Oh, okay.
00:35:38Oh, my God.
00:35:39They've got pretty good chemistry on the dance floor.
00:35:41I don't either.
00:35:42I don't know who's Manu.
00:35:45Come on, baby.
00:35:46Come on.
00:35:48Come on.
00:35:50Oh, my God.
00:35:51Manu is just throwing.
00:35:54Come on, baby.
00:35:56Poor Oliver.
00:35:57I don't think he can keep up.
00:35:59Oh, my God.
00:36:03You get a good medal.
00:36:09You get the turbulence there, chef?
00:36:11Dip me like a chip in salsa, Manu.
00:36:14So, are you guys now threatened that Oliver has all these tricks up his sleeves?
00:36:17I'm actually a little bit threatened by Oliver's traits.
00:36:20Four things go well.
00:36:21The MKR first.
00:36:23Dancing with the stars, number two.
00:36:24The world may be my shucked oyster.
00:36:27Man of many talents.
00:36:33Coming up.
00:36:34My trickiest element with this main course is the cook of the duck.
00:36:38If you ever cook it, done.
00:36:39You can't bring it back.
00:36:41We don't have any spare ducks, either.
00:36:43The road to redemption turns rocky.
00:36:50You okay?
00:36:53And at the table.
00:36:56Sorry, your mum's talking.
00:36:57Don't put your hand up.
00:36:58Stop doing that.
00:36:59Can the classy bogans take some motherly advice?
00:37:03I just find putting hands in Google's face.
00:37:05It's a bit rude.
00:37:05That's fine.
00:37:06Well, that's not going to stop me.
00:37:07It's just so, like, rude.
00:37:15After a standout entree, Kristen and Lucy are hoping to impress with their sticky duck with Asian greens and thousand
00:37:23layer potato.
00:37:24I can't wait to hear what's going on.
00:37:27I hope the vibe at the instant restaurant tonight is relaxed.
00:37:31I hope everyone has a glass of wine and enjoys our fantastic food.
00:37:35I know. I reckon there might be a little bit of...
00:37:37A bit of tension.
00:37:38A bit of tension tonight after everyone's gotten to know each other a little bit better.
00:37:42All right.
00:37:43So, obviously, this is our second dinner party.
00:37:45You guys have...
00:37:46First one.
00:37:47First one.
00:37:48So, if you guys want to, you know, maybe take the ranks and, like, you know, first impressions of everyone.
00:37:53Well, obviously, putting things together, you two are quite loud.
00:37:56Oh, you can hear us.
00:37:57So you can hear us.
00:37:58Yes.
00:37:58So we can hear, well...
00:37:59We can hear you.
00:38:00Move it on.
00:38:01I've seen you literally, like, lean back to, like, plug your ears a few times.
00:38:04Yes, because you have cleared the forest.
00:38:06So we are just like, whoa.
00:38:08The other thing I do pick up on is that...
00:38:10Say it as a new one.
00:38:11I absolutely...
00:38:11Sorry, your mum's talking.
00:38:13Don't put your hand up.
00:38:14That's why we aren't.
00:38:14No, just use an example.
00:38:16Can you just stop doing that, sorry?
00:38:18I just find putting hands in people's faces a bit rude.
00:38:20Well, that's not going to stop me.
00:38:23I don't know if that's just me.
00:38:25I'm a little bit older.
00:38:26I just find that so rude and disrespectful.
00:38:29It's just so, like...
00:38:30It's just so rude.
00:38:32I feel like you do cross the line, because I find that quite rude.
00:38:35Cross the line is in...
00:38:36In respect and being not rude.
00:38:40Sheridan just picked a fight that she can't win in Alicia and Deanne.
00:38:44But that was her fault.
00:38:46It's just her rules, but I'm not listening to it.
00:38:49No hands.
00:38:49I always...
00:38:50I'm a very hand person.
00:38:53The second this comes up, this means that no one is getting...
00:38:58Sorry.
00:39:01As soon as this hand goes up...
00:39:02I'm sorry.
00:39:02Oh, leave me alone, Deanne.
00:39:04I'm sorry, sorry.
00:39:05Oh!
00:39:06You put your hand up.
00:39:07Did you say no hands?
00:39:08Yeah, like, it's quite aggressive to put your hand up in someone's face.
00:39:10I'm thinking of...
00:39:11You're at the wrong end of the table.
00:39:15She hates us.
00:39:17That's fine.
00:39:18No, I definitely feel like...
00:39:19No, no, it's good.
00:39:22When everyone else is starting to fight at the table, I take myself back into my head.
00:39:29Got my nice glass of wine.
00:39:32Music is playing and I'm just waiting for the next course to come out.
00:39:36And I'm there with my good two friends, Colin and Minut.
00:39:41Are we all getting on?
00:39:43House on fire.
00:39:44House on fire.
00:39:46The wreckage is like down the ground.
00:39:49People are toasting marshmallows.
00:39:51Another wine, please.
00:39:55Lucy, I'm just chopping up some ginger for the duck sauce for the main.
00:40:01It's possible with this sauce that if you get the balance wrong, it's going to end up a little bit
00:40:06too salty or a little bit too sour.
00:40:09It's got hoisin, it's got chilli.
00:40:11I wonder if it needs a little bit of lime juice.
00:40:18I like it.
00:40:19You like it?
00:40:19Yeah.
00:40:20You really want that blend of sticky, sweet, sour, salty.
00:40:24Okay, Mum, we've got some potato fish here.
00:40:28That's so cool.
00:40:30That one looks like it's got a fin.
00:40:31We thought we would give Zoe a little bit of special treatment and cut out a fish-shaped thousand layer
00:40:38potato.
00:40:39It's a fun little pescatarian option.
00:40:44Looks good.
00:40:46This potato, you really want it to be crispy.
00:40:48You want to hear the crunch when someone bites into it.
00:40:51If it doesn't work, it's like, we should have just done rice potato.
00:40:54I'm going to put the potato in the oven.
00:40:56Yeah.
00:40:57To get that final crisp.
00:41:03We've got sticky duck with Asian greens and thousand layer potato.
00:41:09What are you expecting?
00:41:11I am hoping that the duck is obviously beautiful and pink in the middle.
00:41:14I love Asian flavours.
00:41:15I've got to make sure it's balanced.
00:41:16My concern is with those potatoes.
00:41:18There's like multiple steps over a longer period of time.
00:41:20It sort of forms this nice crispy, almost cake.
00:41:24I think Simon and I would very much enjoy eating this dish five days out of every seven in the
00:41:30week.
00:41:34I'm pretty keen.
00:41:35I'm pretty keen.
00:41:36Is that what that means?
00:41:37He's happy again.
00:41:38He's happy.
00:41:39I'll be gobsmacked if it's not delicious.
00:41:42Can I gobsmack you?
00:41:43You can give me a little slap in the face.
00:41:45You can.
00:41:50Alright, that duck's good to go.
00:41:53You want to test one?
00:41:54Yeah.
00:41:54My trickiest element with this main course is the cook of the duck.
00:41:58If you ever cook it, done.
00:42:00You can't, you can't bring it back.
00:42:01We don't have any spare ducks either.
00:42:04Could get all our ducks in a row.
00:42:08Alright, Luce, let's see.
00:42:20Perfect.
00:42:22Stunning, stunning, stunning, stunning.
00:42:24I have left the skin on the duck breast because I'd like to hold that layer of fat for flavour.
00:42:29Mum, that is perfect.
00:42:31I know.
00:42:33The duck's cooked perfectly.
00:42:35The potatoes look awesome.
00:42:36The greens look awesome.
00:42:37The sauce, it's not too much.
00:42:39And I think you've nailed it.
00:42:41It's a bit of a fine balance.
00:42:42And to get it cut quickly and out quickly.
00:42:44Because I don't want the heat of the pan to cook the duck any more than it is.
00:42:49Colin, for this one?
00:42:50Manu?
00:42:50Perfect, let's go.
00:43:00Let's do it.
00:43:01It's just so much better than alphabes one.
00:43:03Yeah, I agree.
00:43:09Mane is served.
00:43:23If the potato didn't work, there's no excuse for that.
00:43:27It's a very clear failure and I really don't want to do that after such a glowing entree.
00:43:32So I want it to be another perfect dish.
00:43:38Oh, thank you.
00:43:40Yours are fish.
00:43:42Oh!
00:43:42Oh, they're totally are!
00:43:44Oh, they're cute!
00:43:45Oh my god.
00:43:46Stop that.
00:43:48That's perfect.
00:43:59There's an audible crunch in the potato, which is just fabulous.
00:44:04It is music to my ears.
00:44:07Alright.
00:44:08Colin empties that whole sauce jug over the duck.
00:44:19If Colin doesn't like the sauce, he's ruined his duck.
00:44:29Coming up.
00:44:30If everybody here was a drink, how would you describe them?
00:44:34Sheridan.
00:44:36A glass of peanut.
00:44:37Oh, you let out the secret!
00:44:39The table named their poison.
00:44:43She'd be a savvy boo.
00:44:45Yeah.
00:44:46And she's been a little boo, you'll know it really.
00:44:49And later.
00:44:50You guys wanted redemption?
00:44:52Did you get it?
00:44:53Can Kristen and Lucy top the leaderboard?
00:44:56We want to cook again.
00:44:57We want to prove ourselves.
00:44:58We know we can do it.
00:44:59That gives you a grand total score off.
00:45:09After a strong start with their entree, Kristen and Lucy are hoping their sticky duck and thousand layer potatoes will
00:45:17keep them on track to top the leaderboard.
00:45:23We had such an awesome entree.
00:45:25It almost feels like we have more pressure now.
00:45:27Because you obviously want to maintain that standard.
00:45:32The sauce needs to be sticky and sweet and salty.
00:45:36I really want it to be the right balance.
00:45:41Thank you ladies.
00:45:45Bon appetit.
00:45:51Mmm.
00:45:53I like sauces because it's so sweet.
00:45:55Oh, it's amazing.
00:45:56You know what, the more the better.
00:46:01Zoe looks like she's perked up a little bit because she's paired up some food tonight.
00:46:04Hey.
00:46:06Simon.
00:46:10I think it's kind of weird that Angus and Simon want me to be actively more involved with the food
00:46:14by playing with my meat.
00:46:17I think the OGs want me to change all my life morals and start eating meat.
00:46:22Honestly, I think that might be the only thing at this point that might shut them up.
00:46:27This is good.
00:46:31Cheers.
00:46:32I don't know what you'll do, Nick.
00:46:45Oh my god.
00:46:46You okay?
00:46:47Wow.
00:46:47Oh, yep.
00:46:49Don't choke on me.
00:46:50Yeah.
00:46:51That's a bit chewy.
00:46:54And the Elite did choke.
00:47:01I think the reason why I just struck a bit was I feel like the fat wasn't rendered as much
00:47:05as it
00:47:05could have been and so it just was a bit too chewy in my mouth so when I swallowed it
00:47:08got caught a
00:47:09bit and it just what did yeah you need to chew before you swallow I agreed with Oliver the fat
00:47:17cap could be rendered a little bit more other than that my meat of the duck was very soft
00:47:24overall yeah it's a pretty banging dish the potatoes were beautiful maybe they didn't pull it off
00:47:30yeah you'll have to ask him about that one
00:47:36feel good yeah that duck was bloody bad
00:47:46ladies from my course you gave us a sticky duck with asian greens and a thousand layer potatoes
00:47:52how do you think you went we're really happy with this man yeah so am I I think it's a
00:48:01combination that works very well here duck is cooked well the only thing I would have changed
00:48:08is I would have sliced the duck thinner just so you don't have such a big chunk of fat on
00:48:13top of
00:48:13the meat actually but apart from that the fat really brings some beautiful flavor to the duck
00:48:19the potato it does what it says you know it's the crispy layered potato it's there for a texture
00:48:25it's there for crunch the middle was soft and mellow the sauce I would have added a little bit more
00:48:30rice wine vinegar just to cook through it a little bit but overall the whole dish works I really enjoyed
00:48:38your main course thank you thank you like we're sitting at 69 and then they're just steaming on
00:48:46down the road on the way to a much higher number second good review that is a very good course
00:48:56mum
00:48:56I'm so excited I'm so thrilled you did so well I can't believe it like two great lots of feedback
00:49:02we have to maintain this standard for dessert for dessert we're serving a chocolate honey and amaretto
00:49:10eclair I need to do the shoe pastry you do yeah that's what I'm going to do when you make
00:49:17shoe
00:49:18pastry there's so many points in it where it can fail I mean you've got to add the flour at
00:49:24the right
00:49:25time you've got to make sure that dries you've got to then add the eggs but the eggs can't cook
00:49:29it's got to be the right consistency when you pipe it it's all going to be the right length when
00:49:33you
00:49:33pipe it mum do you think Manu will especially love this because it is French absolutely it's got to go
00:49:41into a hot oven so at any of those points it can go wrong it's a really great test for
00:49:47me as a baker
00:49:49I'd love this dessert to be no notes perfection there's a lot riding on this final course we've done so
00:49:58well so far so this is something that we really want to showcase I think this one's on fan forced
00:50:04and that one's not so true yeah fast same temperature the bottom oven notoriously doesn't get as hot if I
00:50:15take the shoe pastry out of that bottom oven there's a chance it'll collapse in that change but if I
00:50:22keep
00:50:22it in the cooler oven it could be even more of a disaster close it close it I feel good
00:50:30about that
00:50:30switch the shoe pastry is shoeing
00:50:38so you're a barman barman brewer if everybody here was a drink how would you describe them
00:50:46oh that's a great question thank you so we've got our stouts and porters over here robust true to what
00:50:54they want to say robust uh quarters and stouts I hope he's talking about the up top not down below
00:51:00what about the judges French champagne pine of Guinness just that was just easy
00:51:09Zach vodka soda for you refreshing now Zoe a bit more of a Cosmo vibe
00:51:19today he's looking more like a cognac yeah I would say Bailey's we got the fancy but loud yeah so
00:51:29maybe a nice cocktail you two definitely something a bit uh
00:51:36something that gives you a headache in the morning yeah
00:51:40sitting next to Alicia and Deanne was actually headache inducing
00:51:47then Sheridan and Ted you just look like a straight up pale ale
00:51:57a glass of Pinot I was about to say that yeah it's giving quite dry
00:52:06she'd be a savvy boy yeah and she's been a little boy you'll know it really so let's talk dessert
00:52:15the chocolate honey and amarello eclair Lucy's showing that she can do that she can nail
00:52:22the shio pun from the entree so short like I've got high hopes and high expectations that she can do
00:52:29this as well I look I know I have experienced it firsthand how good Lucy is they've already smashed
00:52:35two entree main this is going to be phenomenal
00:52:45that's the shoe timer no not the shoe pastry shocking terrible bad the shoe pastry it's just
00:52:57not looking how I expected I don't think it's high enough oh it's just not good yeah yeah I know
00:53:05and
00:53:06they're just not puffing up like a shoe no I don't know it's just not like I don't know and
00:53:11it's so like
00:53:12dense in there no good yep they're just not right I just know I can do better the dessert is
00:53:20resting on
00:53:21the shoe pastry and it's really sickening knowing that I've messed this part up feel sick feel like
00:53:29I'm gonna cry it's so like a dense in there no good well we don't have time for another
00:53:42batch of shoe I'm trying to put on a brave face when in reality I just want to sit on
00:53:53the floor and
00:53:53cry I know that I can make an amazing shoe pastry so I have no idea what happened there Lucy's
00:54:04known for
00:54:05desserts so as a mum you want to go it's okay it's fine don't worry we'll fix it we'll make
00:54:10it better
00:54:10and I can't make it better at this point in time baking it's been what I've dedicated my life to
00:54:16but I love it so I want to do that forever I want people to see that I can bake
00:54:22it's really heartbreaking
00:54:32after a strong entree in Maine the shoe came out of the oven super flat so like dense in there
00:54:41disaster has struck Kristen and Lucy's eclair dessert no no way no no they're just not right
00:54:47the shoe pastry has fallen flat so mum I feel like the biggest thing that could have gone wrong
00:54:57with this dessert has actually already gone wrong we have a graveyard of flat shoe pastries it doesn't
00:55:06look like shoe pastry I've done in the past and I don't know if this is good enough but we're
00:55:14pivoting
00:55:15I think we're going to actually grab two shoe pastry two eclairs and stack one on the bottom one on
00:55:22the
00:55:22top just to get that height perfect at this point I feel like I need to accept defeat and just
00:55:31use what
00:55:32we have but it's a bit embarrassing for me there's another talent I want from to see from you both
00:55:42cooking yeah you're cooking next have you warned your neighbors we're gonna warn the council for
00:55:50them what can we expect you should expect really a bit of Italian Australian fusion I have a family
00:56:00cousin who runs a Australia in the hometown in Italy with those seasonal menus that's my goal simple
00:56:07done well home style cooking done well it's an australiana italiana I'm not sure something aiana
00:56:15kind of food even if their food is rubbish at least there's gonna be some good drink on the table
00:56:19yeah
00:56:19that's true and a selection of whiskies oh whiskies beer wine tasting boards I would like Oliver and
00:56:26Harrison would to give the gate crusher rep a little bit more of a boost to want to try and
00:56:32cook by the
00:56:33the empty model of kiss keep it simple stupid yeah exactly keep it simple stupid no we're doing
00:56:39things that are strong to us that we're confident in we're excited to share with you guys I might start
00:56:47getting those plates out to Lucy plating up the dessert we've decided to stack one on the bottom put
00:56:56the mousse in and actually put a whole nother one on top of that this way the eclair is going
00:57:03to have a
00:57:04lot more height then if we'd stuck with one shoe pastry cut that in half and just use that as
00:57:13a self
00:57:13taught baker it's embarrassing for me that I'm having trouble with the shoe pastry and now we have to
00:57:20present something that we know we're not happy with you've got to give us credit for like pivoting
00:57:28this dessert is going to be delicious it may not look quite as pretty as we were hoping but it's
00:57:34going
00:57:34to taste great menu yep Colin Colin Colin Colin okay let's go
00:57:49maybe they won't know they'll never know dessert is served
00:58:11my dessert is huge I think I got the biggest eclair at the table
00:58:17it looks great it looks fantastic yeah a hundred percent I just hope that it tastes as good as it
00:58:38looks so the first time tonight I think that Lucy and Kristen don't look quite as confident as they
00:58:44have whatever I can see on the plates looking good to me the flavors in this dessert might be enough
00:59:02to just overlook the fact that the shoes not perfect it's just so heartbreaking thinking about where we sit
00:59:10right now with our entree and main critiques this means the most to me pastry is my thing and getting
00:59:18it wrong is the worst thing that I could get wrong in this competition
00:59:34it's the final course of the night for mother and daughter duo Kristen and Lucy
00:59:40and after a strong entree in Maine the shoe pastry for their eclair dessert hasn't risen to the occasion
00:59:47you can tell something's gone wrong in that kitchen this is more like two Saviati that's
00:59:54been stacked on top of each other than an actual shoe the shoe pastry it is the most important element
01:00:00of this dessert and knowing that it's not perfect is sickening
01:00:19thank you ladies take a break till we tell you our final critique thank you bon appetit
01:00:35having a big bite of that everything was working together it was fluffy it was creamy the chocolate was
01:00:43rich but delicious I am enamored with this dish I thought it would be a little bit softer but I
01:01:10feel
01:01:10like the pastry itself is quite dense yeah I agree I don't think that they've hit the pastry as much
01:01:16as
01:01:16what they were hoping to
01:01:21I can't do it
01:01:23is it a sweet en-sweet en-sweet
01:01:25I've done the bite
01:01:29ugh nope
01:01:32there's dark chocolate cream in the middle isn't it
01:01:39all the flavours are there but the main thing for me is it feels a bit too dense for a
01:01:45proper shoe
01:01:46they're kind of a bit too dry when you're biting into it you don't get that light cloudiness that you
01:01:52get from a shoe pastry
01:01:53which is a shame because that filling was delicious
01:01:56that's that's actually I think the best dessert I've ever had in my life
01:02:00yes there's no word of a lie
01:02:02he's basically just taking the enamel off the plate
01:02:08this dish is absolutely phenomenal maybe it was a little bit dense
01:02:11I wasn't really getting that
01:02:15I can't tell you whether it was a perfectly made beautiful eclair because I haven't eaten enough of them
01:02:20but that was absolutely delicious
01:02:23loved everything about it
01:02:25I'm just really keen to see if they knock us off the shops for tonight
01:02:33after an impressive three courses
01:02:35it's now time for the guest teams to critique Kristen and Lucy's dishes
01:02:40and give them a score out of ten
01:02:44that was the best food of the whole competition
01:02:47for entree we had the chilli crab with shio pan and lime butter
01:02:53delicious
01:02:54yeah it was the first entree that you could eat
01:02:57I honestly can't really fault it
01:02:58it was like a banging dish
01:03:01that shio pan which I've never had before was
01:03:04sets a high bar for a dish you've never had before
01:03:06there's no fault there at all
01:03:08I believe it was the best dish so far
01:03:10absolutely loved it
01:03:11and then for main we had the sticky duck
01:03:14with the Asian greens and thousand layer potato
01:03:17the duck was cooked really nicely
01:03:19sauce was great
01:03:21the flavours were great
01:03:22the only thing is I mean I nearly choked on the fat
01:03:25yeah you did
01:03:25so just that that was rendered out a bit more to make a bit more nice
01:03:29it's juicier
01:03:30duck with the thousand layer
01:03:32how'd they do it?
01:03:33how'd they do the potato?
01:03:34like the stacks
01:03:35it was beautiful
01:03:36dessert
01:03:37ah
01:03:37the shio just felt more like two lady fingers than actual nice shio pastry
01:03:44just the flavour, the nuts, the chocolate cream, the chocolate and the bread
01:03:48I loved it
01:03:49a couple of people said a few nasty things about it for some reason
01:03:52but I thought it was perfect
01:03:53it was still light and fluffy I enjoyed it
01:03:55I wanted to eat another one straight away
01:03:58I'm teetering on a seven
01:04:00I'm gonna have to go to seven as well
01:04:02tonight's been a bit of a rollercoaster
01:04:04we started all the way up here with the entree
01:04:06but that eclair was not really an eclair
01:04:09that really let the night down
01:04:11so tonight we score Kristen Lucy an eight
01:04:13so what are we gonna give them?
01:04:16I think you can't really go much lower than a nine
01:04:19I'm sort of on the same page with a nine
01:04:20the food they put up tonight was exceptional
01:04:22so the score should reflect that and it does
01:04:24yeah let's go a nine
01:04:25yeah happy with that
01:04:26happy with a nine
01:04:27cool let's lock in a nine
01:04:28I'm thinking for Kristen Lucy tonight
01:04:29we give them a ten
01:04:30yeah I agree
01:04:31Kristen Lucy definitely deserve a ten tonight
01:04:33you happy with a ten then?
01:04:34I'm happy with a ten
01:04:35let's lock in a nine
01:04:40since our first instant restaurant
01:04:42all we've been saying is
01:04:44we want to cook again
01:04:45we want to prove ourselves
01:04:46we want to get a good score
01:04:48we know we can do it
01:04:50the dessert is 100% weighing on me
01:04:53and I can't help but think
01:04:54it's a bit of a fail
01:04:55and I'm going to have to deal with the consequences of that
01:05:06when I said I wanted a score in the 90s at the start of the day
01:05:09I truly did want it
01:05:11however our score does really ride on this dessert
01:05:15and I don't want it to bring us down a peg
01:05:17because of my mistake
01:05:21Kristen and Lucy
01:05:22thank you for having us back
01:05:24you guys wanted redemption
01:05:27did you get it?
01:05:31it's time for the scores
01:05:34the guest teams have given you a combined score of
01:05:4043 out of 50
01:05:44ooh la la I would say
01:05:47ooh my god
01:05:50wow
01:05:51no other team has gotten a guest score in the 40s
01:05:54everything didn't go perfectly
01:05:56but it went pretty damn well
01:05:59and now it's our turn
01:06:00we'll score each dish
01:06:01out of 10
01:06:03your entree of chilli crab with shiopan and lime butter
01:06:08this was a lesson in gorgeous food
01:06:13beautiful flavours
01:06:15light bread
01:06:16right amount of chilli
01:06:18the butter with the little specks of lime
01:06:20I think it was just a great start of the night
01:06:25the shiopan was perfect
01:06:30soaked all those juices of this beautiful crab sauce
01:06:34I don't need to add any more
01:06:38loved it
01:06:40I would eat it all day
01:06:42I would eat it all day
01:06:43it's a grand final dish
01:06:46it's a 10
01:06:54it's a 10
01:06:58what's going on girls
01:06:59what's going on girls
01:07:032
01:07:043 10
01:07:042 10s
01:07:07I did think we had a chance of getting a 10
01:07:11but to get 2
01:07:13it's fantastic
01:07:15that is for main course
01:07:17sticky duck with Asian green and a thousand layer potato
01:07:21it was beautifully cooked
01:07:23nice and pink
01:07:24nice and tender and juicy
01:07:26the only thing I would have changed
01:07:29is I would have sliced the duck thinner
01:07:31just so you don't have such a big chunk of fat
01:07:33on top of the meat actually
01:07:35the potatoes to get it done in that amount of time
01:07:38without falling apart
01:07:39that is a feat in itself
01:07:41they were crispy
01:07:42they were there to do a job
01:07:43the sauce was punchy
01:07:45strong and delicious
01:07:47I just would have liked a little bit more of that rice wine vinegar
01:07:49just to loosen it a little bit
01:07:52but overall the duck was pink
01:07:54it was cooked really well
01:07:55full of flavours
01:07:56full of textures
01:07:57for your main course tonight
01:07:58I score you
01:08:00an 8
01:08:02to the score I'm giving you for your main course
01:08:07it's an 8
01:08:09we got such good critiques
01:08:10for two of our courses
01:08:12but the dessert is what I'm worried about
01:08:15I'm a bit nervous
01:08:17for dessert
01:08:18chocolate
01:08:19honey
01:08:20amaretto
01:08:20eclair
01:08:22I really did like the flavours
01:08:24the topping for me
01:08:26sort of made the dish for me
01:08:28the crunch
01:08:28the salt
01:08:29the layers
01:08:31worked so well
01:08:33the chocolate over the top
01:08:35it looked really amazing
01:08:36it looked like
01:08:37it belonged into a fine pastry shop
01:08:41in Paris
01:08:41I'd say
01:08:43the question is
01:08:45why did you decide to
01:08:47put two shoes on top of each other
01:08:49versus splitting one in half
01:08:51the problem with this is
01:08:53suddenly there was more shoe
01:08:55than it was filling
01:08:57and
01:08:58the texture is a little too heavy
01:09:00but
01:09:01the rest of it
01:09:02was delicious
01:09:05so
01:09:05the scum giving you
01:09:06for your dessert
01:09:09is a 7
01:09:11it was just a shame
01:09:13that eclair
01:09:14didn't form properly
01:09:15in the oven
01:09:16it's
01:09:17more of
01:09:17like a sponge finger
01:09:19so
01:09:20for your
01:09:20dessert tonight
01:09:21I score you
01:09:22a 6
01:09:24this is actually a big relief
01:09:26I can't do the maths
01:09:28I can't
01:09:28I can't work out
01:09:29what we've gone so far
01:09:31Kristen and Lucy
01:09:33that gives you a grand total score of
01:09:3692
01:09:42you're gonna need some oxygen
01:09:43you're that high up
01:09:44in the 90s
01:09:46after our last score of 72
01:09:48you could not have more redemption than that
01:09:51you did so well
01:09:52I can't believe it
01:09:53I've been craving for profiterole
01:09:55no
01:09:55no
01:09:57no
01:09:57no
01:09:57shoo pastry
01:09:59you should be very proud of that score
01:10:01and
01:10:02watch out everybody else
01:10:05I think they absolutely deserve their 92
01:10:07if we were gonna try and do better than tonight's team
01:10:09it would be a lot of effort
01:10:11a lot of practice
01:10:11but
01:10:12I feel like we can do it
01:10:17Kristen and Lucy have scored 92
01:10:19placing them at the top of the leaderboard
01:10:22there are four more teams to cook in round 2
01:10:27Harrison and Oliver you're cooking for us next
01:10:29can you put some beers on the ice for first
01:10:33sure can
01:10:34beautiful Sydney
01:10:35the weather's hot
01:10:36let's go
01:10:37looking forward to having you all
01:10:39absolutely
01:10:40alright
01:10:41thank you very much
01:10:42thank you
01:10:42thanks
01:10:47I'm inspired
01:10:47I'm ready to go
01:10:49the fire is lit
01:10:50the bar is set
01:10:53thank you
01:10:54we're gonna get in there and give it all we've got
01:11:01next time
01:11:03we're in Sydney
01:11:04with our second gatecrasher team
01:11:06Harrison and Oliver
01:11:08they look like extras in a Tarantino movie set in the 70s
01:11:11I just need to watch out
01:11:14it's an instant restaurant
01:11:16straight from the heart
01:11:20I always think about my grandparents when I make this dish
01:11:22oh that's coming along really good
01:11:25this is a dish that I made with my nono for the first time when I was younger
01:11:28alright mate
01:11:29let's do this
01:11:31putting it all on the line for their family favourites
01:11:36just making sure that everyone loves the food
01:11:39I'm glad to see this passion
01:11:42I really hope that nono nono would be proud of me today
01:11:46but will their beloved recipes prove a winner or end in home cooked heartbreak
01:11:53what do you want me to say
01:11:54put me out of a misery
01:11:55something you didn't like it
01:11:58woop woop woop
01:11:59woop woop woop
01:12:00woop woop woop woop
01:12:00woop woop woop woop