- il y a 6 heures
Watch my kitchen rules, Season 16 Episode 9 on Dailymotion (2026).
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00:00:00Sous-titrage Société Radio-Canada
00:00:30Sous-titrage Société Radio-Canada
00:01:00I'm glad to see this passion.
00:01:03I really hope that Nono Nono would be proud of me today.
00:01:07But will their beloved recipes prove a winner or end in home-cooked heartbreak?
00:01:14What do you want me to say?
00:01:15Put me out of my misery, something you didn't like it.
00:01:17Sous-titrage Société Radio-Canada
00:01:33Tonight, we're in the hipster heartland of Sydney's Inner West.
00:01:38Ooh, right.
00:01:41Where Harrison is making his best mate Oliver a coffee.
00:01:51Morning, Glory.
00:01:52Lovely kimono.
00:01:53Thank you.
00:01:54I try my best.
00:01:55So tonight, we can finally show off what we came here to do.
00:01:58Coffee?
00:01:59Cheers, big ears.
00:02:00I'd be so happy to show everyone around that table, especially the judges, that we're not
00:02:05here just to muck around.
00:02:07We are some serious competition.
00:02:08Sheridan and Ted, 69.
00:02:10That's the score to beat.
00:02:12Kristen and Lucy got 92.
00:02:14I'm hoping we can slip into the 80s today.
00:02:16I think the advantage that Oliver and I have is we work really well as a team.
00:02:20We know how to trust one another and we also support one another when it comes to cooking
00:02:24and life in general.
00:02:25Shall we get this show on the road?
00:02:26Are you ready?
00:02:28Always ready.
00:02:29Let's go.
00:02:32Happily caffeinated, Harrison and Oliver now have five hours to shop for ingredients,
00:02:38set up their instant restaurant and prep their dishes before the guests arrive.
00:02:50Oh, man, I feel like I'm going to spew my guts out.
00:02:54We're actually going to have to cook for Colin Manu.
00:02:56We are doing it.
00:02:57This is exciting.
00:02:58I'm excited for today.
00:03:00Tonight, we've got Harrison and Oliver cooking and they've kept their cards really close to
00:03:03their chest.
00:03:04Most of what I know about them is that they wear funny clothes.
00:03:06I've actually never felt less threatened in my entire life by these gate crashes.
00:03:10I'm pretty sure they're going home.
00:03:13No one really thinks of us as a threat much, do they?
00:03:16Everyone sort of just sees us.
00:03:18We're two guys, like one attractive, one, you know, ridiculous.
00:03:24Oliver and Harrison like to come in and make a bit of a statement with themselves.
00:03:28They've got more of a quirky, laid-back, hipster, fun.
00:03:34Do you get the trolley?
00:03:35I sure will.
00:03:36They look like extras in a Tarantino movie set in the 70s.
00:03:48But I don't know if that energy, that quirkiness is going to translate into getting the work
00:03:54done in the kitchen.
00:03:54All right, lemons.
00:03:56Yeah, we need those for the entree and main.
00:03:59Oh, odd bunch, just like us.
00:04:00As usual, I'll push the trolley.
00:04:02Cast sugar.
00:04:03All right, where's that?
00:04:04Let's check the Woolies out.
00:04:05All right.
00:04:06Cast sugar.
00:04:07Maybe not best to give the visually impaired person the trolley for today.
00:04:11Tracker says it should be around here.
00:04:15All right.
00:04:16Oh, there it is.
00:04:17Yeah, we don't need any casualties before we get to the kitchen.
00:04:21All right.
00:04:22So we need flour for the pasta.
00:04:24Oh, I get that double zero.
00:04:26That's strong flour.
00:04:27My family is all from Italy.
00:04:29Let's boogie.
00:04:30Awesome.
00:04:31So tonight, we hope to encapsulate the two worlds of the Australian heritage and the
00:04:36Italian background.
00:04:37All right.
00:04:38We need some butter.
00:04:40Let's get those.
00:04:41Let's get two just in case.
00:04:42Now get me three.
00:04:43For the entree, we're going to be making Venetian liver and onion ravioli.
00:04:47You never have enough butter.
00:04:48Manu loves butter.
00:04:50Venetian liver and onion, it's an Italian recipe of liver and caramelized onion together.
00:04:56It's very simple and very delicious, but they're obviously trying to modernize it and add this
00:05:02to a ravioli, which could make it very complicated.
00:05:05And is there a source with this dish to bring it all together?
00:05:09Let me get the door for you, sir.
00:05:10Thank you so much.
00:05:13Carlton.
00:05:13Go on.
00:05:13How are you doing?
00:05:14Absolutely fantastic.
00:05:15All right.
00:05:16First things first.
00:05:16I'm definitely going to get some of this, uh, the Nduya Calabrese.
00:05:20It's going to be four packs of those.
00:05:21For me, we're going to be making Nduya stuffed squid with polenta Bianca.
00:05:27Nduya is a spicy sausage mix stuffed inside that squid tube.
00:05:31It's sitting in that sauce and then a beautiful cream polenta.
00:05:35I love the sound of this dish.
00:05:36I made a surprise actually because I didn't know what to expect from, uh, Harrison and Oliver,
00:05:41but there's a little bit of work here.
00:05:44You know, it could be either done really, really well and be very surprised or they might not be able
00:05:50to deliver.
00:05:50Let's do it.
00:05:54Currently on the leaderboard, we are second.
00:05:56Dead last.
00:05:57Second.
00:05:58Wonderful news.
00:05:59Shopping done.
00:06:00We're heading home.
00:06:01So, there's obviously a part of us that wants them to score below us.
00:06:04Like, we don't want to go home.
00:06:05But you don't really know with these guys.
00:06:07They could bring out anything.
00:06:10Shopping done.
00:06:11Harrison and Oliver now have just under four hours before their guests arrive to experience a night of hospitality
00:06:19Delivered in Harrison and Oliver's eclectic style.
00:06:24Alright, let's do this.
00:06:25Oh, they're so excited.
00:06:27I hope they have a great night.
00:06:28Now, the vibe for tonight is really, you know, it's a home-style trattatoria, yeah?
00:06:34Trattatoria.
00:06:35My bad.
00:06:36Excuse me.
00:06:37Oh, look, you lad.
00:06:38Our instant restaurant is called Bloody Bellissimo.
00:06:41For those that don't know any Italian, that means bloody beautiful.
00:06:46And the eccentric nature of ourselves really reflects in our restaurant tonight.
00:06:51Pretty much everything that's been found on the side of the street.
00:06:55I want them to come in and feel like they're at their grandma's house.
00:06:58Like, old, mid-century, that Australian meets Italian.
00:07:03I don't think so.
00:07:04It should be very much like us.
00:07:06Completely about the eclectic and interesting.
00:07:09My strategy so far for us is to slip under the radar.
00:07:12I really hope that our game plan works.
00:07:15Because I believe that we have what it takes to win this competition.
00:07:19It'd be really refreshing to see the gatecrashers win this competition.
00:07:22If any of the gatecrashers have a chance, why can't it be us?
00:07:25And I think the dream after winning this competition would be
00:07:28opening up a little small bar with some small plates.
00:07:31And that would just be an amazing opportunity for the both of us.
00:07:35Beautiful.
00:07:46Oh, my boy!
00:07:48Let's go cook!
00:07:52Let's do it.
00:07:53Oh, my God!
00:07:53The aprons!
00:07:56This way.
00:07:58Can you tie me up?
00:08:00Of course.
00:08:01Please, please, please, please.
00:08:02It feels really nice putting on these MKR aprons.
00:08:05This is the moment I've been dreaming of.
00:08:07Oh, it feels so surreal.
00:08:10Mate, it's actually happening.
00:08:11But pressure's on.
00:08:13We're going to make sure that we cook some good food
00:08:15so these teams eat their words.
00:08:17Let's do it.
00:08:20Let's do it.
00:08:21All right.
00:08:21Game plan is we're going to make sure all of our prep is done early.
00:08:25And the first thing we've got to get cracking on is dessert.
00:08:28So I'm starting on separating eggs for the whites for the pavlova.
00:08:32For dessert, we are serving chocolate pavlova
00:08:34with espresso cream and raspberries.
00:08:36I'm just going to get that going there like that.
00:08:39I mean, the secret of a pavlova, as you know,
00:08:41is just crispy on the outside and gooey and soft in the middle.
00:08:45But for me, the concern of this dessert is overcooked meringue.
00:08:50I know everyone's probably had a pavlova sometime in their life,
00:08:53but do you think anyone's ever had many chocolate pavlovas, Oliver?
00:08:56I venture to say not many.
00:08:58I mean, especially not yours.
00:08:59And what everyone's going to love about this dessert
00:09:01is the chocolate element.
00:09:03It's not really seen in pavlovas.
00:09:04It's something a little bit different.
00:09:05Mum and I used to make this every other Christmas, you know?
00:09:08Yeah.
00:09:09Now, I think she was also just sucking up to me
00:09:11because I didn't like the traditional pav.
00:09:13I couldn't stand all those kiwi fruits and passion fruit on there.
00:09:17I just wanted some good choccy.
00:09:19This dish I make annually with my mum,
00:09:21and when mum decided to start making this and I could help out,
00:09:24it was really special.
00:09:26All right, so we need to get these in the oven for about an hour,
00:09:29and then they're going to cool completely in the oven.
00:09:32Meringue's one of those funny things.
00:09:34If you undercook it, you're just going to have marshmallow.
00:09:36If you overcook it, it could collapse the meringue
00:09:39and make a disgusting pavlova.
00:09:42All right, so how else I'm just cleaning the squid fully?
00:09:44The first thing I start doing in the kitchen is the squid to mains.
00:09:47I feel like, as a minimum, the squid needs to be braising
00:09:50for at least two hours, so that squid is perfectly tender enough to serve.
00:09:54Mmm.
00:09:55I always think about my grandparents when I make this dish.
00:09:57This is a dish that I've made countless times.
00:10:00I learned how to cook it with my nauna for the first time when I was younger.
00:10:02This dish, every Good Friday, like, my dad, my brother and I
00:10:06will either do it together or we do it in our own homes.
00:10:10It's just something we just to keep the dish alive.
00:10:12Yeah.
00:10:13I was incredibly close to my grandparents, but even ever since my normal has passed away,
00:10:18I continue to make it every single year on Good Friday.
00:10:21I just hope that I can do them proud.
00:10:25All right, Oliver.
00:10:2650 minutes left.
00:10:27We're starting on pasta dough ventre, and I'm sautéing some garlic, getting the sauce
00:10:32going for our main, which is the stuffed ganduja squid.
00:10:37I'm feeling very good about tonight.
00:10:39Oliver, are you still feeling good?
00:10:40Yep.
00:10:41I was expecting for the nerves to create a few more mishaps, but it's feeling like
00:10:45just an average cook-up with our mates coming over.
00:10:49You know what has...
00:10:50I reckon...
00:10:51Spruce, let's save a bit of this wine for a glass.
00:10:54All the hard work's paying off so far.
00:10:55We've got the sauce on the stove for the main, dough's resting for the entree, and the
00:11:00meringues are in the oven for the dessert.
00:11:02I think we're at a really good spot to maybe just have a quick drink.
00:11:05Should we pour ourselves a glass?
00:11:06We should.
00:11:07We've burnt it.
00:11:08I'll cheers to that.
00:11:09Let's do it.
00:11:10It's about to go down.
00:11:15So tonight we have a second Gatecrasher team.
00:11:18It's about to go down.
00:11:20Sheridan and Ted, our other Gatecrashers have put up a pretty decent fight.
00:11:24So I'm really excited to see what the boys bring tonight.
00:11:27Yeah, me too.
00:11:27Oh jeez, need to watch out.
00:11:30Simon and I aren't getting eliminated at the end of this round.
00:11:32I'm certain of it.
00:11:35It's gonna be a Gatecrasher, and I don't really care who.
00:11:38This competition is not for the faint-hearted.
00:11:41It's about to go down.
00:11:42Hey!
00:11:43How are you?
00:11:44How are you?
00:11:44How are you?
00:11:45Very well.
00:11:46Very well.
00:11:46Hello.
00:11:47Hello.
00:11:48It's about to go down.
00:11:52Oh no.
00:11:54They're here?
00:11:55They're here.
00:11:59Hey!
00:12:01Oh my gosh.
00:12:03Come on in.
00:12:04Good to see you.
00:12:05Good to see you.
00:12:06Good to see you.
00:12:19Okay, so never count your chickens before they hatch, they say.
00:12:22Yes, that is the one.
00:12:23Okay.
00:12:24All right.
00:12:25Oh!
00:12:26Come on in.
00:12:28That's right.
00:12:29Bloody bliss.
00:12:30Bloody bliss.
00:12:31All right.
00:12:32Harrison and Oliver's a restaurant tonight.
00:12:34It's so cool.
00:12:35Beautiful.
00:12:36I love all this retro kind of furniture.
00:12:39This is beautiful.
00:12:40It's amazing.
00:12:41Harrison and Oliver are kind of like misfits.
00:12:43And so, you know, you've got all these eclectic sort of random things around the room.
00:12:47This is very Italiano, isn't it?
00:12:49Yes, isn't it?
00:12:51And based on the looks of this instant restaurant, I think we're going to get a fair bit of Italian
00:12:54food.
00:12:55Welcome, everybody, to our instant restaurant, Bloody Bellissimo.
00:12:58So, you might be able to pick up a bit of a vibe going on here.
00:13:01It's supposed to remind you of a home-style Trattoria.
00:13:05Trattoria.
00:13:06My bad.
00:13:08The restaurant's pretty eclectic.
00:13:09Most of what you see around you and what you're sitting on was found on the side of the road.
00:13:14Whoa.
00:13:15Love that.
00:13:16I love it.
00:13:17Mum loves a little roadside pickup.
00:13:19I love a roadside pickup.
00:13:20Both my bedside tables from the roadside.
00:13:23I hope you're prepared for a good feed.
00:13:24Hope you're hungry.
00:13:25We can see you very soon.
00:13:27I'm super excited.
00:13:28I think the boys can actually look assassins, maybe.
00:13:32Yes, definitely.
00:13:33How do we think the dynamic's going to play out in the kitchen?
00:13:36They look pretty calm, I'd say.
00:13:37They look confident.
00:13:38Yes.
00:13:39But, like, if that kitchen does get stressful, I hope that their relationship is strong enough to be able to
00:13:46pull themselves out of the hole that they've dug.
00:13:49Yeah.
00:13:49I think they've got this, like, sort of hipster, casual vibe, have a sip of beer, cook some food.
00:13:57And they probably cook really well together in that environment.
00:14:00Yeah.
00:14:01But this is a very different environment.
00:14:03The kitchen is hard for your instant restaurant.
00:14:06And I think for it to work well, you have to have a really equal partnership.
00:14:10Mm-hm.
00:14:10And I'm not sure that's what they have from a culinary point of view.
00:14:15All right.
00:14:17Time to roll out some of the ravioli.
00:14:20For Andres?
00:14:20Venetian liver, or in Italian, Feggazella Veneziana, is one of my favourite dishes.
00:14:25It's something that I've cooked multiple times with my dad.
00:14:27But cooking some of these Italian dishes puts a lot of expectation and pressure on me.
00:14:33All right.
00:14:33Now, when it comes to this dough, what are we looking for tonight, Oliver?
00:14:38Well, look, we're looking for soft, uniform and smooth shit.
00:14:44Shit?
00:14:45It's a bit sticky?
00:14:46We're starting to peel back the cling wrap and...
00:14:49It's sticking.
00:14:50It's...
00:14:51It's sticking.
00:14:51It's sticking everywhere.
00:14:53Oh.
00:14:54That's not good.
00:14:55If anybody has a bit of plastic in their food, it's just...
00:14:58We've got to get booted off.
00:15:00No, mate.
00:15:02Is it a bit of a disaster?
00:15:03Baby.
00:15:05My heart is in my throat.
00:15:08If we have to start again, we may not even have ravioli at all.
00:15:11No, mate.
00:15:12This is gonna...
00:15:13This could be...
00:15:13Oh, shit.
00:15:17Coming up...
00:15:19I think that maybe they might need a behaviour management plan.
00:15:23The judges serve up a new accolade.
00:15:26I'll give you a medal at the end of the comp.
00:15:29Perfect!
00:15:32I'll put that on my tombstone.
00:15:34While Harrison and Oliver serve up...
00:15:36This has been a nerve-wracking dish.
00:15:38...some family favourites.
00:15:40I hope that people can see that this dish represents the connection that I had and still have with my
00:15:46normal one.
00:15:47Do you think you've earned your family pride with this?
00:15:49Will it be a night of triumph or tears?
00:15:58In Sydney, at Bloody Bellissimo, Harrison and Oliver's guests are settling in for a bloody good time.
00:16:06Cheers!
00:16:08But in the kitchen, the best mates are tangled in a sticky situation with their ravioli entree.
00:16:15No, mate.
00:16:16This is gonna...
00:16:17This could be...
00:16:17Oh, shit.
00:16:18So, this dish is something that I've cooked multiple times with my dad.
00:16:21And even with my Italian family, I really cannot afford to stuff this pasta up.
00:16:26That's not good.
00:16:27If anybody has a bit of plastic in their food, it's just...
00:16:30We've got to get booted off.
00:16:32Hold on.
00:16:33If I could get as much of it out of it, see if I can re-roll it and see
00:16:36if we can possibly salvage this.
00:16:38We've got to get all this cling wrap off and it could come good.
00:16:43We don't want any leftover plastic in it, Oliver.
00:16:45Yeah, no.
00:16:45That's why I'm just...
00:16:46Cool.
00:16:50Done.
00:16:50There you go.
00:16:51Let's do a quick test.
00:16:53If we can roll it through the pasta machine and it's not too sticky, then we can maybe salvage this
00:16:57whole batch.
00:16:58Moment of truth.
00:17:05Feeding the pasta through the machine.
00:17:07I'm saying to myself, I think it can work.
00:17:09I think it can work.
00:17:10Oh, it's okay!
00:17:12It might...
00:17:14I think we can save this, Ollie.
00:17:15I think we can save this, Ollie.
00:17:16I think we can save this, Ollie.
00:17:16Snatched...
00:17:17In from the jaws of defeat.
00:17:19It's stretching out.
00:17:21It's coming thin.
00:17:22We've made pasta.
00:17:45Oh, God, no.
00:17:46Haz, can you go...
00:17:47I don't want to go out there.
00:17:48Can you go by yourself?
00:17:49Please, you have to come with me, please.
00:17:50I can't face them by myself.
00:17:52We're saying hello.
00:17:53Come on.
00:17:54All right.
00:17:55Channel, mate.
00:17:56Hey, guys.
00:17:56Welcome, welcome.
00:17:57Thank you so much.
00:17:58How are you, mate?
00:17:58Harrison.
00:17:59The judges, they're looking sharp tonight.
00:18:01As always, it's to be expected.
00:18:03How are we?
00:18:04How are we?
00:18:04Looking well?
00:18:04Looking well?
00:18:05Let's go, let's go.
00:18:07Honestly, tonight, I think they might even look better than we do.
00:18:14Oh, look at this.
00:18:16Beautiful chairs.
00:18:17Wow, wow, wow, wow.
00:18:18Very comfortable.
00:18:19Please.
00:18:20There goes a quiet night.
00:18:23Welcome, Colin Manu, to our instant restaurant, Bloody Bellissimo.
00:18:27Our aim tonight was to kind of embrace and combine the Australian heritage with the Italian
00:18:32background and hospitality.
00:18:34So, if you'd like to turn the menus over.
00:18:37For entree, we have Venetian liver and onion ravioli.
00:18:41I love ravioli.
00:18:42I love ravioli.
00:18:43And you know that liver isn't something I'd go for.
00:18:46But in a ravioli, it's all kind of minced together.
00:18:48For mains, we have Nduya stuffed squid with polenta Bianca.
00:18:52I've got to be honest here.
00:18:53The stuffed squid has caught my eye.
00:18:55And it's got a little nuja.
00:18:56Yeah.
00:18:57Nduya, sorry.
00:18:58Nduya.
00:18:58Nduya.
00:18:59Nduya like this?
00:19:01Yeah.
00:19:02Ndu.
00:19:04And for dessert, we have chocolate pavlova with espresso cream and raspberries.
00:19:10All right.
00:19:11Interesting menu.
00:19:13Are these family favourites?
00:19:15Family favourites.
00:19:16A few twists.
00:19:17Yeah.
00:19:18We know there's critiques at the table, but we're the biggest critiques on ourselves.
00:19:20And we want to do ourselves proud and our families proud with the food that we put up for tonight.
00:19:26Tonight we want to show everybody at the table and our families what cooking means to us.
00:19:31So deliver.
00:19:32Literally.
00:19:33Deliver.
00:19:34Deliver.
00:19:34It sounds pretty that we can cook.
00:19:36Mm-hmm.
00:19:38All right.
00:19:39Christine coming back from 92.
00:19:42Well done.
00:19:43Yeah.
00:19:45How do you feel?
00:19:46It must be good this thing here.
00:19:48It's lovely.
00:19:49I love that.
00:19:50It's lovely.
00:19:52It's lovely to be able to have dinner with everyone for the next instant restaurants and know that we're not
00:19:58going home.
00:20:00Now with this new confidence of yours, looking at this menu, do you think they can get more than 92?
00:20:06No.
00:20:09That's confident.
00:20:11And why not?
00:20:12Unless there's like more elements in the dishes than are on the menu, I don't think it's that complex.
00:20:18Do you think this menu can be Sheridan and Ted's menu?
00:20:23Yes.
00:20:24I do.
00:20:25This has the potential to beat what was actually put on the plate at Sheridan and Ted's.
00:20:29At this stage, the position that we have in the leaderboard is exactly where we don't want to be.
00:20:33We are very, very nervous that we're going to be going home.
00:20:37But I'm actually not sure if Harrison and Oliver can handle the pressure in the kitchen.
00:20:41And that's my one concern for them.
00:20:45Look, so I know we're doubling up a bit on poor Sheridan and Ted who did the chicken liver parfait
00:20:52for them entrees.
00:20:54Do you think anyone's going to make a comment about that?
00:20:56I think they'll try to compare us, but this is going to be completely different.
00:21:01It's going to be in the ravioli.
00:21:02It's going to be cute.
00:21:04It's going to be kitsch.
00:21:05And this is really going to shine.
00:21:07We've already had liver with Sheridan and Ted's parfait.
00:21:10And we've already seen that it can be so polarising to everyone at the table.
00:21:14But ravioli is so much more, like, approachable.
00:21:17That's why I like this liver dish.
00:21:19All right, Harrison, I'm working on the filling for the ravioli at the moment.
00:21:23I've just set it down the uns for a bit.
00:21:25I've added the livers that I'm searing off with a lot of salt and pepper.
00:21:31As long as everyone eats it, I'll be happy.
00:21:33I think we're going to be the liver dish to talk about.
00:21:37So let's talk about the entree.
00:21:39Venetian liver and onion ravioli.
00:21:41We had the liver parfait and now we've got a liver ravioli.
00:21:45I've never eaten a liver ravioli.
00:21:47The ravioli is interesting.
00:21:49I'm excited to see how they, you know, how it comes out.
00:21:52Are you a liver fan?
00:21:54When mum made liver, I did really enjoy her parfait.
00:21:57So I'm hoping that the ravioli has the same effect.
00:21:59You'd want a sauce that you can taste all the stuff inside the ravioli.
00:22:02You don't want to take away from it.
00:22:03So I think something light, something that easily goes with that.
00:22:07Angus, do you think the liver and onion filling
00:22:10could be dry like a sausage horseman?
00:22:13Oh!
00:22:15Oh, bitch.
00:22:16Look, look, it could be.
00:22:17I mean, these guys are kind of like our mirrors, but they're like the worst versions of us.
00:22:21So it might be really dry.
00:22:23So is there a rivalry there?
00:22:25No, no.
00:22:25There's not really a rivalry, but I would be sad to lose to them.
00:22:28That's for sure.
00:22:29I think we can certainly beat Harrison and Oliver.
00:22:31They're like rip off, reject shop, bargain bin, Angus and Simon.
00:22:36Alicia, what are you expecting? Are you excited?
00:22:38Yeah, I'm very excited for the liver.
00:22:40I don't know the Venetian part.
00:22:42For me, that's just reading Venetian blinds.
00:22:44I don't know where that goes at all.
00:22:45I'd say it's a Venetian recipe.
00:22:49That's me.
00:22:50I'll take it.
00:22:52Sheridan, you were a bit shell-shocked the other night.
00:22:55You sort of built yourself up tonight to get ready for this.
00:22:58I don't think you can get used to it.
00:23:00It was very, very loud.
00:23:01I've not experienced people that were so loud.
00:23:05But they're so quiet.
00:23:06What are you talking about?
00:23:09Alicia, in the end, definitely owe me a new eardrum, at least in my left ear.
00:23:14Because that thing is still ringing.
00:23:17If they were in your classroom, how would that go?
00:23:20A lot of detentions, I reckon.
00:23:23If you don't do detention, I think that maybe they might need a behaviour management plan.
00:23:27Would we stick to it?
00:23:28No.
00:23:29Absolutely not.
00:23:30It would be written over and over and over and over again.
00:23:33Whoa, whoa, whoa, whoa, whoa, whoa.
00:23:34I think Alicia and Deanne would send Sheridan into early retirement.
00:23:39I don't think that they would take that behaviour management plan too well.
00:23:43She might be on stress leave pretty quickly.
00:23:47Out of 16 years of doing this, you are 100% the loudest we've ever had.
00:23:52Perfect.
00:23:54I'll give you a medal at the end of the comp, just for that.
00:23:58Oh, I'll hold you to that.
00:23:59Yeah, I will.
00:23:59The loudest in 16 years.
00:24:01So even if we don't win MKR, we're definitely walking away with our own medal.
00:24:07And I'm happy to take that.
00:24:09You know what that is?
00:24:10That's one that nobody else has ever gotten.
00:24:13Yeah.
00:24:13I'll put that on my tombstone.
00:24:19Haz, how confident do you think you are filling the ravioli?
00:24:22I can fill a few ravioli.
00:24:24What, do you want to start boiling?
00:24:25I've got stuck in the sauce ready.
00:24:27The kitchen is humming.
00:24:28Everything's on.
00:24:29Four burners going.
00:24:31Oven's full.
00:24:32We've got the big pot of squid that's braising on one.
00:24:35Harrison's getting these ravioli made.
00:24:37And to go with the ravioli, I'm making a Prosecco and Saffron sauce.
00:24:41And they say then can't multitask.
00:24:43Now I've got the heat low.
00:24:46We'll start whisking in butter.
00:24:47And I'll start adding in some of the saffron.
00:24:50All right, so we're going to boil these ravioli in batches.
00:24:53We need about five ravioli per person.
00:24:55Yep.
00:24:55There's 12 sitting out there.
00:24:57We're going to need 60 ravioli.
00:24:59Yep.
00:24:59I've made ravioli multiple times, but I've never had to make 60 ravioli in one go.
00:25:04All right, I'm going to start boiling.
00:25:06How are we looking?
00:25:06You want me to come over with a few bowls?
00:25:08Yep.
00:25:09These ravioli will only take two minutes to boil in the water.
00:25:12And I'm going to make sure that these ravioli don't thirst.
00:25:16Be good to me.
00:25:17Be good to me.
00:25:19Bless you, my son.
00:25:21Ready for me?
00:25:21Yes.
00:25:22No breakages so far.
00:25:24Oh, they're looking good, Oliver.
00:25:26I'm just trying to be slow because I don't want to pop.
00:25:29Don't want to burst them?
00:25:30None of them are splitting.
00:25:31None of them are bursting.
00:25:32They're staying intact.
00:25:34Lovely jabbly.
00:25:36The only thing I'm worried about is that Prosecco sauce.
00:25:40Don't you?
00:25:40Come on, taste it.
00:25:41I'm coming up here.
00:25:43Yeah, the fridge.
00:25:45That sauce tastes very acidic.
00:25:48There's a lot of the Prosecco flavour, but unfortunately we do not have enough time to reduce it anymore.
00:25:53Okay, let's get styling.
00:25:56We've got a plate up.
00:25:57And I'm beginning to panic.
00:25:59Oliver, this is our first dish that we're taking out in this competition.
00:26:02How are you feeling?
00:26:03Alright, I am a Bucket of Bolts.
00:26:05This has been a nerve-wracking dish.
00:26:07These raviolis look more rustic than some of the other dishes that we've had in this competition.
00:26:11But, at this point in time, I just want them to taste good.
00:26:15I just hope that some of my relatives really approve of the pasta.
00:26:20Alright, well done.
00:26:21We'll do that soon later.
00:26:23Okay.
00:26:24Uh, this one for...
00:26:26These two.
00:26:26These two?
00:26:27Yeah.
00:26:27This one for Colin?
00:26:28Yep, this one for me.
00:26:29Let's do it.
00:26:40Entree is served.
00:26:41Thank you.
00:26:45Thank you very much.
00:26:51Thank you.
00:26:55Thank you.
00:26:57The entree looks really nice.
00:27:00But you can tell that they're just nervous.
00:27:04I can see Oliver's hands shaking.
00:27:08Seeing the nerves just oozing off of them tells me that their cook maybe didn't go to plan.
00:27:14How are you going Oliver?
00:27:15How are you holding up?
00:27:17Uh, fine.
00:27:19It's on the plate.
00:27:21Have you tried your food?
00:27:23Yes, I have.
00:27:24I would have liked to have had that sauce be thicker.
00:27:27Had not quite as acidic.
00:27:29It's not quite how I imagined this dish to turn out.
00:27:33Alright, alright.
00:27:42Making my family proud with this pasta means so much to me.
00:27:45It's something that I really, really need to do.
00:27:47And I am shitting bricks.
00:27:54Oliver, are you okay?
00:27:58There it is.
00:27:59Yep.
00:28:00Um, yeah, just making sure that everyone loves food.
00:28:06Um, would, uh, really mean a lot.
00:28:15In Sydney, emotions are high.
00:28:19Oliver, are you okay?
00:28:22There it is.
00:28:24Yep.
00:28:25Best mates Harrison and Oliver have delivered their first course of the night.
00:28:30Venetian liver and onion ravioli.
00:28:41Are you guys happy with, uh, what you served?
00:28:45Uh, I mean, it could look a bit more beautiful.
00:28:47But again, so can I.
00:28:50He's his own worst critic.
00:28:52Are you putting pressure on him?
00:28:53Or is he...
00:28:54Oh, no, I'm a support dog.
00:28:56I'm right here for him.
00:28:58He is my...
00:29:00He is my support golden retriever.
00:29:02He looks like one.
00:29:04Alright, thank you.
00:29:06Thank you very much.
00:29:07Thanks, boys.
00:29:08Bon appetit.
00:29:14Tasting this entree, the middle of the ravioli, that liver onion mix is beautiful.
00:29:20But there's something very sour in the sauce.
00:29:28Once again, Zoe's not eating the food.
00:29:33Oh, surprise, surprise.
00:29:35It's a bit odd.
00:29:36You can't eat the food and you are here.
00:29:40Zek.
00:29:41Um, the sauce is, like, way too sour for my palate, but I do find that with the filling, it
00:29:49does balance it out a little bit.
00:29:51So, obviously we're a little bit of a liver off.
00:29:54Liver parfait or liver ravioli?
00:29:57I would say that collectively Sheridan and Ted's flavours worked better together.
00:30:03Sheridan, do you prefer your entree?
00:30:05I prefer my entree because of course I do.
00:30:08I feel like our bread was delicious and our parfait, under-salted, but it was delicious.
00:30:14Alright, Deanne.
00:30:16If you're going to ask me, obviously parfait and liver is not really my thing.
00:30:19But I absolutely love that.
00:30:22I think they absolutely nailed it.
00:30:24Would I order that at an Italian restaurant now?
00:30:26Yes.
00:30:27Oh my God.
00:30:28This, Andre, it's delicious.
00:30:30Yeah.
00:30:31This is definitely not looking good for Sheridan and Ted.
00:30:36Simon.
00:30:37This is not the way I love ravioli.
00:30:41I kind of wanted each of the ravioli to be super silky, but one of mine was a little dry.
00:30:49And who's ahead for you?
00:30:53I think that Harrison and Oliver are just slightly ahead.
00:31:03Harrison and Oliver, for entree, you give us venetian liver and onion ravioli.
00:31:09Now, when I hear venetian liver and onion, for me, it sounds delicious because I love the caramelisation
00:31:18of the livers.
00:31:19But I also love the caramelisation of the onion.
00:31:25But I don't have that flavour in the ravioli.
00:31:29And I think if you had added caramelised onion underneath those raviolis, just to bring some
00:31:36sweetness that's missing in the sauce, that would have really took this dish from good to great.
00:31:43The sauce, on its own, very acidic.
00:31:48I know it's a white wine sauce, but maybe like a little pinch of sugar in there, just to take
00:31:53out
00:31:54that little bit of acidity, but the pasta was really well done.
00:32:02I really like the liver in the pasta.
00:32:04It's not what I was expecting from you guys, seriously.
00:32:07It's sort of a dainty little number.
00:32:10And I don't know what I expected from you two guys, but do you know what?
00:32:15I was pleasantly surprised.
00:32:17And I would say, good starts, now give us a great main.
00:32:21Thank you, sir.
00:32:24Sweet relief, it's over.
00:32:26What do you mean sweet relief?
00:32:28We've got two more courses to do.
00:32:29But gravioli's done, and the critiques, they were bad.
00:32:33Now you know what to do next time when you make it for me.
00:32:36Things are still going well, but we can do a lot better.
00:32:39If we keep a calm, cool head, we can nail this main.
00:32:42All right, let's do it.
00:32:43Come here.
00:32:44Love you, Timmy.
00:32:45Let's go.
00:32:45All right.
00:32:46So main, we are serving nduja stuffed squid with polenta bianca.
00:32:49It's got a bit of heat.
00:32:51Very spicy.
00:32:52How's that sauce coming on the squid?
00:32:54Is it back up to a little small bubble?
00:32:56Squid's looking great.
00:32:57The squid's nice and tender.
00:32:59So we've had them on stream for about two hours.
00:33:02Yeah.
00:33:03So this dish would be something that Nono used to make every Good Friday.
00:33:07So just a stew of squid and red wine, tomatoes, and then different spices.
00:33:14Smelling good.
00:33:15Yeah.
00:33:15My favourite memory was learning how to cook it the first time with my Nono.
00:33:18So I really want to do this dish justice.
00:33:22Okay.
00:33:22What do we have to do next?
00:33:24We need to do the butter knife check on the squid to make sure that it's tender.
00:33:28Mm-hmm.
00:33:28So the way that I want to be able to tell that that squid is perfectly tender enough to serve
00:33:32is that we're going to get a butter knife, and we're barely without any pressure,
00:33:37make a single cut along the body of the tube.
00:33:41Bye.
00:33:42Yes.
00:33:43If that butter knife is able to cut into the tube, the squid's ready to serve.
00:33:48Smells good.
00:33:49All right.
00:33:49Butter knife test.
00:33:50Let's do it.
00:33:51We don't want to give them some tough squid, or the whole entire night is going to be ruined.
00:34:01Coming up, the heat is on.
00:34:04I need a medic.
00:34:05Ted's a mama's boy, you know.
00:34:07He needs to really harden the hell up and get on with it.
00:34:09Will Oliver meet his own expectations?
00:34:12Need a minute?
00:34:13Okay.
00:34:14And deliver a dish to make his Nono proud?
00:34:20Okay, sir.
00:34:29In Sydney, best mates Harrison and Oliver are about to find out if their main course
00:34:35of in-do-your-stuff squid is tender enough to cut it in the competition.
00:34:40We need to do the butter knife check on the squid to make sure that it's tender.
00:34:44Mm-hmm.
00:34:44Smells good.
00:34:45It does.
00:34:46I can't help but have this sudden, impending sense of doom, purely because everything on
00:34:51this dish hinges on this one point.
00:34:54We don't want to give them some tough squid.
00:34:57All right.
00:34:57Butter knife test.
00:34:58Let's do it.
00:35:03Mate.
00:35:05Ho-ho!
00:35:06Mate.
00:35:06Cut's like butter.
00:35:09Oh!
00:35:10That was the last stroke.
00:35:11Perfect.
00:35:12It effortlessly glides through that squid.
00:35:15That's...
00:35:15All right.
00:35:16Let's taste the sauce.
00:35:17I'm coming over.
00:35:17I'm hoping that this indeed is going to add a level of spice and heat into the sauce.
00:35:23Oh, that's coming along really good.
00:35:25I'm liking where it's headed, but I feel like it still needs more.
00:35:28I think the chili's pretty good.
00:35:30Maybe one chili would...
00:35:31Not even cut.
00:35:32All that would do...
00:35:34Just going to put a whole bird's eye in, let it steep.
00:35:36A little trick my nono used to do.
00:35:37Beautiful.
00:35:38Let's do it.
00:35:38So what you do...
00:35:39You pull off the capello.
00:35:41Beautiful.
00:35:43Roll it.
00:35:46All right.
00:35:47All right.
00:35:48And we need to be able to taste a level of spice inside the squid.
00:35:52But there is definitely a risk that this dish could be too spicy for some people.
00:35:57Mmm.
00:35:59And you're a teacher, Sheridan?
00:36:01I'm a teacher.
00:36:01I'm a maths teacher.
00:36:03Teachers sevens and eights.
00:36:04Oh, my God.
00:36:05And I love it.
00:36:06Did you go to school as your mum...
00:36:09As the...
00:36:09Mum taught me.
00:36:10Oh, my God.
00:36:11Oh, can you believe it?
00:36:12Whenever mum came into the class...
00:36:14Oh, but only as a...
00:36:15That...
00:36:16When he was at school, I was just doing relief teaching.
00:36:18I wasn't...
00:36:18I knew I could muck around.
00:36:19I wasn't his permanent teacher.
00:36:21You couldn't bring your mates home.
00:36:22No, they were fine.
00:36:23No, they did.
00:36:23Yeah, they did.
00:36:24So when my oldest daughter had her 18th, some of the students came and tapped me on the
00:36:28shoulder and said, Miss, do you want to come and play beer pong?
00:36:29And I was like...
00:36:31Yeah!
00:36:33But I'm a teacher.
00:36:34I can't play beer pong with teachers.
00:36:35She's just scared she would have lost because I'm very good.
00:36:38I think I would be the beer pong champion.
00:36:40Of course you would.
00:36:40I am going to be beer pong.
00:36:42You can't say that I'm not, honestly.
00:36:43I reckon I can get it in.
00:36:46I'm going to go for gold.
00:36:48Fingers back, fingers back.
00:36:49A hundred dollars.
00:36:50You can't blow it out, either.
00:36:51I'm not going to blow it out.
00:36:53Freshers on.
00:36:56Oh, I'm scared now.
00:36:57If you get that in...
00:36:58Oh, I didn't put your finger out!
00:37:00I don't find excuses.
00:37:04Let's talk about men course.
00:37:06Do your stuff, squid, with polenta, Bianca.
00:37:09I'd like it really well cooked.
00:37:10If it's overcooked, it's going to become really tough.
00:37:12I'm hoping there's something else in the middle other than just nadua.
00:37:16Endua, however you say it.
00:37:18Nadua, I love it.
00:37:19It's very spicy.
00:37:20Sorry?
00:37:21Ndouya.
00:37:21Ndouya.
00:37:21Ndouya.
00:37:22Ndouya.
00:37:22Ndouya.
00:37:23Every single one of you said it's different.
00:37:25So I said it differently.
00:37:27So I'll just go with Ndouya.
00:37:29I'm hoping that it's not just stuffed with that.
00:37:31It's quite spicy.
00:37:32It's quite salty.
00:37:36Zoe, are you hoping to get a different stuffing?
00:37:39That would be amazing.
00:37:40But I feel like no.
00:37:42Because I feel like the Gouya, like the spicy chorizo,
00:37:44would be the flavor that they would make this with.
00:37:46So I don't know what they would do as an alternative.
00:37:49But hopefully, I mean, that would be great.
00:37:53If they do give you something special,
00:37:56do you get extra points on there?
00:37:58Not extra points, but I'm keen to taste it.
00:38:00Look, I feel like it's annoying me a bit
00:38:04that everyone's accommodating Zoe.
00:38:05Because we've got dishes that we cook
00:38:07that we just can't.
00:38:09So that's great that other teams are looking at that.
00:38:11But I'd rather she goes hungry.
00:38:15Hmm.
00:38:20So, Haz, we've also got the special squid for Zoe.
00:38:23Ah, yes, the pescetarian squid.
00:38:25All right, so Zoe's portion to make sure that it's pescetarian.
00:38:28We've removed the enduya from her stuffing.
00:38:31The type of people we are,
00:38:32it's just not right to leave anyone feeling hungry at that time.
00:38:35So I think Zoe's really going to appreciate
00:38:37what we've done for her tonight.
00:38:39How's the polenta?
00:38:40Does it taste good?
00:38:41Is the texture good?
00:38:44I think it's nearly there.
00:38:46I think it's ready for us to get ready for planning.
00:38:48All right, should we do a little mock-up tester?
00:38:51Yeah, just a small one.
00:38:52The squid has been braising for two hours.
00:38:55Yeah, we'll get a quick taste going, OK?
00:38:56I hope that the main thing that people love about this dish
00:38:59is the combination of the flavour of the squid itself
00:39:01as well as the heat of the enduya.
00:39:04All right, let's hope this is a nice balance of flavours.
00:39:06Smells good.
00:39:11I'm actually pretty happy with this.
00:39:12The spice is just right for me.
00:39:14I think it's perfect.
00:39:17What are you looking for?
00:39:18What are you hunting for?
00:39:20What does it need?
00:39:22That's the thing.
00:39:23To me, it doesn't need anything.
00:39:24It just tastes like the dish
00:39:26that I used to make a lot with my nonal.
00:39:29But I don't know.
00:39:31I'm slightly worried that maybe
00:39:32because not many people are used to enduya,
00:39:35it might be too much for them.
00:39:36That's OK.
00:39:37The whole point of this is to broaden horizons.
00:39:39I don't know if a lot of people at this table
00:39:41have had enduya before.
00:39:43It's a very, very spicy salami.
00:39:46I just feel like I've made this too spicy.
00:39:50I'm very worried right now.
00:39:51If I don't like spicy food, we're screwed.
00:39:53In fact, if no one likes spicy food, we're screwed.
00:39:55Well, it's enduya stuffed squid.
00:39:57You know what enduya is?
00:39:58Spicy.
00:39:59It's like saying,
00:40:00oh, I made a spicy curry
00:40:01and it not been spicy.
00:40:02The worst thing we could do
00:40:03would put up a bland,
00:40:05unflavable dish.
00:40:06I just want to make sure
00:40:07Oliver feels like he's done a good job.
00:40:09I'm so proud of him.
00:40:10I think we've still got this.
00:40:12Just got to back ourselves
00:40:13a little bit more
00:40:14and get this dish out for plating.
00:40:17I honestly hope that nonal
00:40:19would look down on this dish
00:40:20and be proud of me.
00:40:21All right.
00:40:21Whoever he is,
00:40:22are you doing him proud?
00:40:23I hope so.
00:40:24All right, I'm going to get
00:40:25those final garnishes on,
00:40:26bit of parsley.
00:40:27Parsley first.
00:40:28And then you can go over
00:40:29with the olive oil on me?
00:40:30Yep.
00:40:30Plating for this dish
00:40:31is going to be polenta,
00:40:33squid,
00:40:34generous amount of sauce,
00:40:36parsley,
00:40:37olive oil,
00:40:38lemon juice.
00:40:39Bloody bellissimo, huh?
00:40:41And I hope that people
00:40:42can see that this dish
00:40:43represents the connection
00:40:45that I had and still have
00:40:47with my nonal
00:40:48and everything he gave me.
00:40:50All right, so Colin Manu?
00:40:52Colin Manu.
00:40:53Done.
00:41:05Made is served.
00:41:06Thank you.
00:41:13It's so good.
00:41:17Thanks, Harrison.
00:41:19Lovely.
00:41:20It smells super rich.
00:41:22Like, I know that
00:41:23the second this hits my mouth,
00:41:25there's going to be
00:41:25a big burst of flavour.
00:41:26I think it's going to be
00:41:27bloody bellissimo.
00:41:34Thank you.
00:41:38So we just wanted to address
00:41:39the pescatarian in the room.
00:41:41We have taken out the
00:41:42anduja on your stuffed squid
00:41:43and made you a
00:41:44pescatarian sauce.
00:41:45Oh, you guys are angels.
00:41:46Thanks, guys.
00:41:47Our pleasure.
00:41:48The fact that everyone
00:41:49is starting to accommodate
00:41:50Zoe is getting under my skin.
00:41:53You turned up as a gate crasher
00:41:54and you're basically getting
00:41:55shoulder massages now
00:41:57from all the teams.
00:41:58Surprised she didn't get
00:41:58a red carpet when she walked in.
00:42:00This is getting a bit ridiculous.
00:42:25I just feel like
00:42:26I've made this too spicy.
00:42:33I just want to leave this room.
00:42:34I can't spend another second
00:42:35watching them do this.
00:42:46We're in Sydney
00:42:47where hipster mates
00:42:49Harrison and Oliver
00:42:50have spiced up the evening
00:42:52with their mane
00:42:53in Do You Stuff Squid
00:42:55with Polenta Bianca.
00:43:05I just feel like
00:43:06I've made this too spicy.
00:43:08It's still too early
00:43:09in my heart to say
00:43:10whether or not
00:43:10Enola would be proud of this.
00:43:22Thank you, guys.
00:43:28Bon appétit.
00:43:43Oh, that's spicy.
00:43:47That's really spicy.
00:43:52It's hot and it's spicy
00:43:54and the only thing I can taste
00:43:55is the endure.
00:43:57That's it.
00:43:58And I do like spicy food
00:44:00but to a point.
00:44:03I need a medic.
00:44:06Medic!
00:44:07This is an absolute flavour bomb.
00:44:11It's like that heat.
00:44:13Oh, the spice.
00:44:15The flavour?
00:44:16Yeah.
00:44:16They absolutely smashed it.
00:44:18The squid itself
00:44:18was like butter.
00:44:19It was absolutely amazing.
00:44:21But Ted, however,
00:44:23Mama's boy, you know.
00:44:25It's very emotional.
00:44:27He needs to really
00:44:27harden the hell up
00:44:28and get on with it.
00:44:30Being at the bottom
00:44:31is not that bad.
00:44:34So, Zoe, you got
00:44:36your own dish
00:44:37with no lunduja.
00:44:39My spice-like tolerance
00:44:41is quite low
00:44:42and that is spicy
00:44:43but they did cook
00:44:45the squid beautifully
00:44:46which I thought
00:44:47would be at hard feet
00:44:48but they seem
00:44:48to have killed it
00:44:49and the sauce
00:44:50is tasty.
00:44:51I feel surprised by that.
00:44:53It was really odd
00:44:53that people were
00:44:54enjoying the dish
00:44:55so much.
00:44:56It just confused me a bit
00:44:57because it was a dish
00:44:58that I genuinely
00:44:58didn't feel I liked.
00:45:00In my own opinion,
00:45:01I think we're sitting ahead.
00:45:06I don't think that this dish
00:45:08is particularly nice.
00:45:11There's literally nowhere else
00:45:13to go on this dish
00:45:14to get any other respite.
00:45:17There needs to be something sweet
00:45:18or something vinegary
00:45:19or something else
00:45:20because it's very, very strong.
00:45:23and I don't know
00:45:25if you could tell
00:45:25when I was eating it
00:45:26but I found it
00:45:27way too much.
00:45:28Yeah, I just feel like
00:45:29you can't really taste
00:45:30anything else besides
00:45:31the nidua.
00:45:32The squid was cooked
00:45:34perfectly
00:45:34but I didn't
00:45:37overly enjoy that dish.
00:45:38And this is where
00:45:39we disagree again.
00:45:40That was actually
00:45:42that was delicious.
00:45:44That was full of flavour.
00:45:45I absolutely love that.
00:45:47I think they smashed that.
00:45:50100%.
00:45:50So sure they didn't attend.
00:45:52Sorry, but yeah.
00:45:55They're beating you.
00:46:05Gentlemen,
00:46:06four men,
00:46:06course you served us
00:46:07and duya
00:46:09stuffed squid
00:46:09with polenta bianca.
00:46:22What do you want me to say?
00:46:24Put me out of my misery,
00:46:26tell me you didn't like it
00:46:26and, uh...
00:46:27I don't know.
00:46:28No.
00:46:29Sent me home already?
00:46:30Are you not happy
00:46:31with what you created?
00:46:32I thought I felt I was.
00:46:34You are?
00:46:35Yes.
00:46:35So what do you
00:46:36put yourself down for?
00:46:37I can't help it.
00:46:39Well, you've got to
00:46:40trust yourself
00:46:41a bit more than that, mate.
00:46:42Because it was
00:46:43absolutely delicious.
00:46:45See?
00:46:47What you delivered
00:46:48in flavour,
00:46:50it's incredible.
00:46:53That squid was so delicious.
00:46:54I think it was a bit
00:46:55stingy on a squid
00:46:56and too generous
00:46:58on a polenta
00:46:59and a sauce.
00:47:00But it tied with flavours.
00:47:01I'm telling you,
00:47:03the amount of flavour
00:47:04you put in there
00:47:06plus the tenderness
00:47:07of the squid
00:47:08plus the spiciness
00:47:10of the anduya,
00:47:11it was delicious.
00:47:12Thank you.
00:47:13It was a smack in the face
00:47:14and a good smack in the face.
00:47:16I love the heat.
00:47:17Like, I can take more heat.
00:47:20The squid was cooked beautiful.
00:47:21The filling was beautiful.
00:47:23The polenta was polenta.
00:47:26Was it perfect?
00:47:27No.
00:47:27Because I would have loved
00:47:29maybe a fried bread
00:47:30or something on the side.
00:47:31Like,
00:47:32it's just something
00:47:33to lap it onto
00:47:34that fried bread
00:47:35and a bit of crunch.
00:47:37Your entree was good.
00:47:38This is better.
00:47:41Well done.
00:47:43You should be very proud of this.
00:47:45I just want to jump up
00:47:46and give Oliver a cuddle.
00:47:48A proper cuddle.
00:47:49He's talked about
00:47:50how much it means to him
00:47:51and to have the judges
00:47:52tell him
00:47:53that this dish
00:47:54from his heritage
00:47:55that he's nailed
00:47:57is, like,
00:47:58so emotional for him
00:47:59and it's just...
00:48:00It's really beautiful to see.
00:48:04Aw.
00:48:06It's OK.
00:48:07Do you think you've earned
00:48:07your family proud of with this?
00:48:10I hope so.
00:48:12He's made me proud.
00:48:16I think so.
00:48:19When you do something
00:48:20for yourself
00:48:21and you do something
00:48:22for others
00:48:23and you care about it,
00:48:25don't undersell yourself.
00:48:29Yes, chef.
00:48:30Just believe in yourself, mate.
00:48:35Everything that I have in me
00:48:37about how close
00:48:38this food means
00:48:39means to me
00:48:39is just beginning
00:48:41to pour out
00:48:41in a deluge right now.
00:48:43Do you need a minute?
00:48:44OK.
00:48:45OK.
00:48:46I really hope
00:48:47not everyone
00:48:48would be proud of me today.
00:48:56I think it's safe
00:48:57to say
00:48:58that I'm definitely
00:48:58not a man
00:48:59who's afraid
00:48:59to be emotional
00:49:00and cry
00:49:01when it comes to it.
00:49:03I love seeing this passion
00:49:04in men
00:49:05and not afraid
00:49:06to show love over food
00:49:08or tears over food
00:49:09because that's what food's about.
00:49:12But at the end of the day
00:49:13and you're passionate about it
00:49:14and you shed a tear,
00:49:15I take my hat off to you.
00:49:17Well done.
00:49:18Thank you so much.
00:49:19warm course to go.
00:49:21Bring it home.
00:49:22Beautiful.
00:49:23See you soon.
00:49:23See you soon.
00:49:26We've done it
00:49:27and I'm proud of Oliver.
00:49:29I just know
00:49:30how much this means to him.
00:49:33You're so good.
00:49:34I'm so proud of you.
00:49:35I'm so proud of you.
00:49:36You're not
00:49:36and I'm so proud of you.
00:49:39And I just hope
00:49:39Oliver's proud of Oliver.
00:49:42Maybe.
00:49:44Maybe I do feel proud of myself.
00:50:01Coming up.
00:50:02What are you hoping for?
00:50:04Oliver's been crying
00:50:05with some great dishes
00:50:05so I'd hate to see him
00:50:06after a bad one.
00:50:08Will Harrison's
00:50:09chocolate pavlova
00:50:11I really don't want
00:50:12to let you down
00:50:12with this dessert, Oliver.
00:50:13Hit a sweet spot
00:50:14with the judges.
00:50:16This time, Oliver,
00:50:17I feel like the heart's
00:50:18in my mouth.
00:50:19Or will their night fall
00:50:21a little flat?
00:50:23This could be the difference
00:50:23between us getting
00:50:24above a 69
00:50:27or being on the bottom.
00:50:31After blowing the judges
00:50:32away with their main course,
00:50:35hipster mates Harrison
00:50:36and Oliver
00:50:37Hey, look.
00:50:37They loved it.
00:50:38are hoping their chocolate
00:50:39pavlova dessert
00:50:40will be the icing
00:50:41on the cake
00:50:42of a successful night.
00:50:44Mate, I'm so proud of you.
00:50:46It's been a wild ride.
00:50:48I've cried.
00:50:49You've cried.
00:50:49I'm still crying.
00:50:51All that hard work
00:50:52has finally paid off.
00:50:53I can see the tears
00:50:54in Oliver's eyes
00:50:54behind the glasses
00:50:55and we're on the home stretch.
00:50:57All right.
00:50:58One more dish.
00:51:00All right, mate.
00:51:00Let's do this.
00:51:01Dessert time.
00:51:02Now, after your
00:51:03two great courses,
00:51:04there's a lot right
00:51:05into my measly pavlova.
00:51:07So, we've got to
00:51:08whip some cream.
00:51:09Meringues are done.
00:51:10Yep.
00:51:11So, I'll pour myself a tray.
00:51:12What, Chanel?
00:51:13And see you in Teminis?
00:51:15Life's tough for some.
00:51:16All right.
00:51:16For dessert,
00:51:17we are serving
00:51:17chocolate pavlova
00:51:18with espresso cream
00:51:19and raspberries.
00:51:20All right.
00:51:21Do you want to get
00:51:21the cream going then, boss?
00:51:22Yeah.
00:51:23This is a little twist
00:51:24on pavlova.
00:51:25Made this dish
00:51:26probably once a year
00:51:27with mum.
00:51:28It's just a Christmas tradition.
00:51:30This is what mum
00:51:31would usually let me do.
00:51:32We want to see
00:51:33at a good incorporation
00:51:34of air
00:51:35and have that nice,
00:51:36fluffy cream.
00:51:36We don't want to make butter.
00:51:39I really don't want
00:51:40to let you down
00:51:40with this dessert, Oliver.
00:51:42I feel like we're
00:51:43riding on a high right now.
00:51:45Going up like this,
00:51:46this dessert's got to
00:51:47keep that trajectory
00:51:48because this could be
00:51:50the difference
00:51:50between us getting
00:51:50above a 69
00:51:52or being on the bottom.
00:51:54Tonight, I think
00:51:55the OGs are going
00:51:56to be the most
00:51:57critical on us,
00:51:58but I hope the teams
00:51:59are impressed
00:52:00by my pavlova.
00:52:01Hopefully, the group score
00:52:02doesn't let us down tonight.
00:52:06Chocolate pavlova
00:52:07with espresso cream
00:52:08and raspberry.
00:52:10Angus.
00:52:11I think with dishes
00:52:11like this,
00:52:12I actually don't think
00:52:13there's much wiggle room.
00:52:14Either it's really
00:52:15well-executed
00:52:16and delicious,
00:52:17or it's going
00:52:18to be a flop.
00:52:19What are you hoping for?
00:52:22Oliver's been crying
00:52:23with some great dishes,
00:52:24so I'd hate to see him
00:52:24after a bad one.
00:52:27After the first tears,
00:52:28I was feeling it,
00:52:30but there's like
00:52:30multiple cries.
00:52:31We get it.
00:52:32I'm all crying out.
00:52:35Let's see.
00:52:37Me personally
00:52:37and how I score things
00:52:40is I definitely
00:52:41take technique
00:52:41into account
00:52:42and I think they're,
00:52:43in my opinion,
00:52:45going to have a hard time
00:52:46blowing my socks off
00:52:47with a chocolate pavlova
00:52:49with cream and raspberries.
00:52:51Apologies, Lucy,
00:52:52but there is a bit of bias
00:52:54that happens
00:52:55with your cooking
00:52:57because you are a baker.
00:52:58I'll take that.
00:52:59Thank you.
00:53:00Thank you.
00:53:00Thank you.
00:53:02You know,
00:53:02there are things
00:53:03that can go wrong
00:53:04with this,
00:53:04so I hope
00:53:05that they're able
00:53:06to nail everything
00:53:07on the dish.
00:53:12Oliver,
00:53:12you know,
00:53:13making this with mum,
00:53:14I'm hype,
00:53:15I'm doing it proud.
00:53:15I've made it a...
00:53:17I've made it almost every year.
00:53:18I feel like you will.
00:53:19Growing up,
00:53:20I was a bit of a fussy eater,
00:53:21so mum started
00:53:22to make a chocolate pavlova.
00:53:23It means a lot to her.
00:53:25It means a lot to me.
00:53:26All right,
00:53:26I'm going to get
00:53:27the meringues
00:53:28out of the oven now
00:53:29just so that
00:53:30we can have a good look
00:53:31and inspect them, okay?
00:53:32Yep.
00:53:32I'm not sure
00:53:33if there's going to be
00:53:34many guests tonight
00:53:35that have even had
00:53:35a chocolate pavlova.
00:53:36Oh, they've cooled completely,
00:53:38but hopefully
00:53:39with the dark chocolate,
00:53:40it's going to add
00:53:41a bit of nougatiness
00:53:42in the bottom,
00:53:42and then that meringue
00:53:44should be all puffed up.
00:53:46Now we've got to make
00:53:47sure they don't collapse.
00:53:49Oh, f***.
00:53:51Shit.
00:53:53Oh, Oliver.
00:53:54No, no, no.
00:53:56F***ing hell.
00:53:57It looks like
00:53:58some of these meringues
00:53:59have sunk,
00:54:00and it's not what I'm after.
00:54:04Let's knock
00:54:05some of these
00:54:05in a bit more.
00:54:06We're going to fill
00:54:07that up with cream
00:54:07on top.
00:54:08Hopefully,
00:54:09no one's going to
00:54:09know the difference.
00:54:10So I'm going to go
00:54:11for a thick layer
00:54:12of the cream.
00:54:13There we are.
00:54:14Now we're moving.
00:54:15We might be able
00:54:16to salvage
00:54:16this chocolate pavlova.
00:54:18Worst case scenario,
00:54:19if I cut into it
00:54:20and it falls apart
00:54:21completely,
00:54:21I'm going to be
00:54:22serving them
00:54:22what's going to look
00:54:23like an eaten mess.
00:54:25That's not quite
00:54:25what I was going for.
00:54:26Let's see how we go.
00:54:29Oh, it's so soft.
00:54:30I'm just hoping
00:54:31that the meringue
00:54:33has some sort of
00:54:33like chewy
00:54:35nougatiness
00:54:35sort of to it.
00:54:36Maybe I can get away
00:54:37with it.
00:54:38Let's get these
00:54:38on the plate.
00:54:39Do you think
00:54:40that like
00:54:40a lot of people
00:54:41may look at this
00:54:42and think that
00:54:43we're being too safe?
00:54:44No, this showcases
00:54:45who we are.
00:54:46I might have put
00:54:47a bit of too much cream,
00:54:48but I said it had
00:54:49espresso cream.
00:54:50I want them to taste it.
00:54:51This pavlova
00:54:53is not what
00:54:54we were hoping for,
00:54:56but hopefully
00:54:57it's good enough.
00:54:59My preference
00:54:59is leading towards
00:55:00these two.
00:55:01Colin?
00:55:02No, no.
00:55:04Let's get this
00:55:05show on the road.
00:55:15Dessert is served.
00:55:26Thank you.
00:55:28The pavlova's
00:55:29got a really nice
00:55:30colour and it does
00:55:31seem to be like
00:55:31the fresh raspberries.
00:55:33Thank you.
00:55:34But it does look
00:55:35like the pavlova
00:55:35has sunk
00:55:36in the middle.
00:55:38Thank you.
00:55:39Appreciate it.
00:55:40Thank you.
00:55:41That's a big service.
00:55:42Oh, yum.
00:55:43I can't wait
00:55:44to get into it.
00:55:44All I see is
00:55:45chocolate, chocolate,
00:55:45chocolate, coffee, coffee.
00:55:47It's packed in the sink.
00:55:49Get in my belly.
00:55:54All right.
00:56:04This time, Oliver,
00:56:05I feel like the heart's
00:56:06in my mouth.
00:56:08I'm a bit scared.
00:56:10There's a lot riding
00:56:10on this last dish
00:56:12of the night.
00:56:18We've been doing
00:56:19so well.
00:56:21I don't want
00:56:22to let us down.
00:56:27In Sydney's
00:56:29inner west,
00:56:30hipsters Harrison
00:56:31and Oliver
00:56:31have served
00:56:32their final course
00:56:33of the night.
00:56:34A chocolate pavlova
00:56:36close to Harrison's
00:56:37heart.
00:56:39I'm a bit scared.
00:56:41There's a lot riding
00:56:42on this last dish
00:56:43of the night.
00:56:44We've been doing
00:56:45so well.
00:56:46I don't want
00:56:47to let us down.
00:56:52Okay, guys,
00:56:53take your break
00:56:54and we'll call you
00:56:54back for a final
00:56:55critique.
00:56:56Enjoy.
00:57:00Bon appétit.
00:57:01Thank you.
00:57:10Oh,
00:57:11it kind of does
00:57:11like a brownie in there.
00:57:13The action's so good.
00:57:15Thank you.
00:57:25I'm not a big pavlova
00:57:26guy, but this is
00:57:28too much cream.
00:57:28The ratios are a bit
00:57:30off for me.
00:57:30There's not enough
00:57:31raspberries on there
00:57:32for me.
00:57:32They needed to do
00:57:33like a coolie or
00:57:34something to help
00:57:35bring through that
00:57:35acidity and cut
00:57:36through the cream.
00:57:40Lucy.
00:57:41The pavlova
00:57:42was quite dense.
00:57:44It was almost
00:57:45like a pavlona brownie.
00:57:47It was very sweet
00:57:49and very rich.
00:57:50With the raspberries,
00:57:52I'd almost make
00:57:53like a quick
00:57:54like raspberry jam
00:57:56or something
00:57:56so that with
00:57:57every bite
00:57:58you're getting
00:57:58more acidity.
00:58:00I think the pavlova
00:58:01texture was really
00:58:02good.
00:58:02I think they
00:58:03executed it well.
00:58:04I feel like there
00:58:05was a little bit
00:58:06too much coffee
00:58:07for me.
00:58:08And where do you
00:58:09see the menu
00:58:10overall?
00:58:12I think that the
00:58:13boys are, yeah,
00:58:14in second place
00:58:14but not by much.
00:58:16I wouldn't,
00:58:16it's a, you know,
00:58:17moustache hair
00:58:18away.
00:58:23Sheridan?
00:58:23When I looked at it,
00:58:24I thought it looked
00:58:25like it had collapsed
00:58:26a lot and it has.
00:58:28But then it was just
00:58:29chewy and
00:58:31too overpowering.
00:58:32I feel like this
00:58:33has probably been
00:58:33one of the best
00:58:34desserts that has
00:58:36been actually made
00:58:37in this whole
00:58:38competition.
00:58:42Tell me I'm wrong.
00:58:45The whole menu
00:58:46has been my
00:58:47favourite menu.
00:58:48So Alicia and
00:58:50Deanne have pushed
00:58:51this menu up to
00:58:52being higher than
00:58:53Kristen the Lucis.
00:58:55Which I thought
00:58:55was a really big
00:58:57call.
00:58:58And now we are
00:59:00very, very nervous
00:59:01that we're going
00:59:02to be last on the
00:59:02leaderboard.
00:59:07With all three
00:59:08courses now served,
00:59:10it's time for the
00:59:11guest teams to score
00:59:12Harrison and Oliver's
00:59:13Instant Restaurant
00:59:14out of ten.
00:59:17Harrison and Oliver's
00:59:18Instant Restaurant.
00:59:19Bloody Bellissimo.
00:59:21And wasn't it
00:59:22Bellissimo?
00:59:23So for entree we had
00:59:24liver ravioli with a
00:59:26saffron sauce.
00:59:27Yep.
00:59:27The liver filling was
00:59:29awesome.
00:59:29Really liked that.
00:59:30The saffron sauce was
00:59:31a little bit acidic.
00:59:32The pasta was amazing.
00:59:33Yeah, I liked that.
00:59:34The centre of the
00:59:35ravioli was done
00:59:36really well.
00:59:37I think the citrus
00:59:39on the sauce was
00:59:40just a little bit
00:59:41overpowering.
00:59:42That was stunning.
00:59:44Top notch.
00:59:44The main, we had
00:59:46andouille stuffed
00:59:47squid with polenta.
00:59:48For me this one was
00:59:49a bit too spicy.
00:59:50I think the squid,
00:59:51like that was cooked
00:59:52very perfectly.
00:59:53Yeah, the squid was
00:59:53amazing.
00:59:54Yeah.
00:59:55So the squid I
00:59:55absolutely loved.
00:59:56Oh the heat was good.
00:59:57The heat was powerful.
00:59:58Loved it.
00:59:59It was banging.
01:00:01Absolutely great.
01:00:01I found the sauce
01:00:02just too overpowering
01:00:04and there was nothing
01:00:05else on there to eat
01:00:06to sort of cut through it.
01:00:07I think I lost all the
01:00:08flavour.
01:00:09All I could really
01:00:09taste was the duet.
01:00:11It was flavoursome
01:00:12and big flavours.
01:00:13Yeah, I didn't mind it.
01:00:15It was really intense
01:00:16and packed with big punch
01:00:17which I know is what
01:00:18people want.
01:00:19But for me it was the
01:00:20same thing a bit over
01:00:20and over for every bite
01:00:21which it was alright.
01:00:22And then dessert.
01:00:24We've got the chocolate
01:00:25pavlova with raspberries.
01:00:27The chocolate pavlova
01:00:28was really quite tasty.
01:00:29A little bit sweet maybe.
01:00:30Coffee cream was great.
01:00:31Yeah.
01:00:32The raspberries did
01:00:33really cut through
01:00:33a little bit.
01:00:34Yeah, the dessert
01:00:35needed a lot more acidity.
01:00:36I think as far as it
01:00:37being a pavlova
01:00:38it had sort of collapsed.
01:00:39I mean I did like
01:00:39the chocolate in the pavlova.
01:00:41There was some cool
01:00:41things they did with it.
01:00:42It was a little bit
01:00:43unbalanced.
01:00:44I feel like they
01:00:45could have halved
01:00:45the amount of the
01:00:46coffee cream.
01:00:46I don't agree on that.
01:00:47But other than that
01:00:48I think it was a good dessert.
01:00:49It's probably my favourite
01:00:50throughout the competition.
01:00:51All over the whole menu
01:00:53throughout.
01:00:53It's probably one of
01:00:54our favourite menus
01:00:55of liking every sort of
01:00:57element.
01:00:57So what are you
01:00:58thinking to score?
01:01:00Nine.
01:01:00I'm happy with a nine?
01:01:01Yeah.
01:01:02What are you thinking?
01:01:04A seven?
01:01:05Yeah.
01:01:06Yeah, I think
01:01:06we'll score them a seven.
01:01:07Okay, a seven.
01:01:08I'm thinking a seven
01:01:09would be reasonable.
01:01:09I think I'd be happy
01:01:10with a seven as well.
01:01:11Yeah.
01:01:12Okay, let's lock a seven in.
01:01:13Yeah, let's do a seven.
01:01:14I think a seven.
01:01:15I think a seven's good.
01:01:17I think overall
01:01:18you'd be going between
01:01:19a six and a seven.
01:01:20I think they finished strong
01:01:21so I think you'd go
01:01:22for more towards a seven.
01:01:24You happy with a seven?
01:01:25I'm happy with a seven.
01:01:26Yeah, I think that's
01:01:27pretty fair.
01:01:27But obviously
01:01:28our score's just starting
01:01:29to look less and less
01:01:31like it's going to
01:01:32keep us in the comp.
01:01:33Yeah.
01:01:35I'm so proud of us.
01:01:37We went through a whole lot
01:01:38of blood, sweat and tears
01:01:39and it's over.
01:01:41All we have to do
01:01:42is hear the final scores.
01:01:45But I've just wanted
01:01:46to prove to myself
01:01:47that I can be a good cook.
01:01:49It would just shatter me
01:01:50if I am not.
01:01:52Just put me out
01:01:53out of my misery.
01:01:59Right now
01:02:00I have these feelings
01:02:01of trepidation
01:02:02because I've just
01:02:03wanted to prove to myself
01:02:04that I can be a good cook.
01:02:08We've just got to beat 69.
01:02:10That's all we've got to do.
01:02:14Harrison and Oliver
01:02:16thank you for having us
01:02:17at your eclectic
01:02:18instant restaurant.
01:02:20Bloody bellissimo.
01:02:23Now it's time for the scores.
01:02:26The guest teams
01:02:28have given you
01:02:29a combined score of
01:02:3437 out of 50.
01:02:40Oh my God.
01:02:43Are you feeling better now?
01:02:44It looks better.
01:02:45Good, good.
01:02:47And now it's our turn.
01:02:48We'll score each dish
01:02:50out of 10.
01:02:51For entree
01:02:52you serve this
01:02:53Venetian liver
01:02:54and onion ravioli.
01:02:57Now the ravioli were
01:02:58done really well.
01:02:59I love the pasta.
01:03:00You could have filled
01:03:01the ravioli a little bit more.
01:03:03I do think we could have
01:03:04reduced the white wine
01:03:07a lot more.
01:03:08Maybe a little pinch of sugar
01:03:09because it was very acidic.
01:03:11But overall
01:03:12the sauce
01:03:13when mixed with the ravioli
01:03:15it was a beautiful
01:03:16tasting dish.
01:03:18The score I'm giving you
01:03:20for your entree
01:03:22is a six.
01:03:25For your entree tonight
01:03:26I score you
01:03:27a seven.
01:03:32It's a good start.
01:03:33It's a good start.
01:03:33Probably higher
01:03:34than what I was expecting.
01:03:35It's exactly what I was
01:03:36expecting from Oliver.
01:03:38For my own course
01:03:39you gave us
01:03:39Nanduja stuffed squid
01:03:40with polenta Bianca.
01:03:43That squid was really
01:03:44well braised
01:03:45and Nanduja
01:03:46not for everyone's taste
01:03:47but for me
01:03:48I love the heat
01:03:49in that Nanduja.
01:03:50I really loved
01:03:52the way
01:03:52you cooked
01:03:54and braised
01:03:55these squids.
01:03:57The sauce
01:03:58that was absolutely delicious.
01:04:01As you know
01:04:01the polenta
01:04:02there is a vessel
01:04:03to carry
01:04:03a sauce
01:04:05very well needed
01:04:06tonight
01:04:06because there was
01:04:07a lot of sauce
01:04:08but it was a lot of sauce
01:04:09with a lot of love.
01:04:11So for your main course
01:04:13tonight
01:04:13I score you
01:04:15M9.
01:04:22The scum giving you
01:04:24for your main course
01:04:27is a 9.
01:04:31See you can do it.
01:04:33You can do it.
01:04:34Now that is way high
01:04:35than I expected.
01:04:37Oh my god.
01:04:38You deserve that.
01:04:45For dessert
01:04:46chocolate pavlava
01:04:47with espresso cream
01:04:48and fresh raspberries.
01:04:50I really
01:04:51love the addition
01:04:52of the chocolate
01:04:53in the meringue
01:04:54and those beautiful
01:04:55gooeyness
01:04:55coming through.
01:04:57The meringue
01:04:58was somewhat
01:04:59crispy on the outside
01:05:00and gooey in the middle
01:05:00as well.
01:05:02I liked
01:05:03the little twist
01:05:04of the chocolate
01:05:05sort of melting
01:05:06into the sugar
01:05:07at the bottom
01:05:07and sort of giving you
01:05:08a bit more of a brownie.
01:05:10I would have
01:05:11laid off
01:05:11a little bit
01:05:12on the cream.
01:05:13There's a lot
01:05:14of cream on there.
01:05:15We could have
01:05:16made another element
01:05:17like a sorbet
01:05:18or a granita
01:05:19of raspberry
01:05:20would have just
01:05:21lifted this
01:05:21another level.
01:05:23But I enjoyed
01:05:24this dessert.
01:05:25So for your dessert
01:05:26tonight
01:05:26I score you
01:05:28a 7.
01:05:31The scum giving you
01:05:33for your desserts
01:05:36is a 7.
01:05:40so Harrison
01:05:41and Oliver
01:05:42that gives you
01:05:43a grand total
01:05:44score of
01:05:4682.
01:05:56Well that's good.
01:06:00I'm so proud of you.
01:06:02You alright boys?
01:06:03There's a lot of
01:06:04emotion going on here.
01:06:05It's just good.
01:06:07I'm so relieved.
01:06:08I'm so proud of Oliver.
01:06:10These are happy tears.
01:06:12So how important
01:06:13was it to prove
01:06:14yourselves to a table
01:06:15of doubters?
01:06:20First appearances
01:06:21are not always
01:06:23what they seem to be
01:06:24and it's just
01:06:26we are what we've
01:06:28always said
01:06:28we are in the
01:06:28competition.
01:06:29We wear our hearts
01:06:30on our sleeves
01:06:31and we will always
01:06:33be in the competition
01:06:33to improve
01:06:34and always do better.
01:06:39With a score
01:06:40of 82
01:06:41Harrison and Oliver
01:06:42take second spot
01:06:44on the leaderboard.
01:06:46Next to cook
01:06:47are Alicia
01:06:47and Deanne.
01:06:50Ready to step it up?
01:06:52We're bringing it.
01:06:53You're gonna.
01:06:54We'll bring the salt
01:06:55and the heat
01:06:57and a quiet dinner party
01:06:59for the rest of you.
01:07:01Alright.
01:07:03You need to
01:07:03redeem yourselves.
01:07:05We do.
01:07:05If you want to get
01:07:06off the bottom.
01:07:06We need to get 70.
01:07:09To kick us out.
01:07:10Yeah we get rid of you.
01:07:11Just to knock one off.
01:07:13Best of luck
01:07:14and we'll see you
01:07:14in Adelaide.
01:07:15Thank you.
01:07:16Thank you.
01:07:19So Alicia
01:07:20and Deanne
01:07:21are going to be
01:07:21cooking next
01:07:22and I feel like
01:07:23it is a very
01:07:24anticipated cook.
01:07:25Well done.
01:07:26Thank you.
01:07:26Good job man.
01:07:27Surely
01:07:28that level of
01:07:29chaos and
01:07:30hectic
01:07:31has got to come
01:07:32out in the kitchen.
01:07:33See you now.
01:07:33See you now guys.
01:07:35I genuinely
01:07:36think that we
01:07:36have a chance
01:07:37to actually get
01:07:38off the bottom
01:07:39of the leaderboard.
01:07:45They've been
01:07:46underestimated
01:07:47from day one.
01:07:48We're so keen
01:07:49to prove
01:07:49everyone wrong.
01:07:50Monday 7.30
01:07:52it's time
01:07:53to show
01:07:53what they're
01:07:54made of.
01:07:55We hope
01:07:55that yous
01:07:56enjoy
01:07:56maybe some
01:07:57quiet time.
01:07:59But some
01:08:00won't stay
01:08:00quiet for long.
01:08:03I think
01:08:04you pulled on
01:08:04people's heartstrings
01:08:05and maybe that
01:08:06helped you score
01:08:07a little bit.
01:08:07I was really
01:08:08desperately being
01:08:09like don't fight.
01:08:10But did you
01:08:10push about a little
01:08:11bit?
01:08:11Who the hell
01:08:12is this guy?
01:08:12The funeral
01:08:13director wants
01:08:14to bury them
01:08:15all.
01:08:16I am very
01:08:16confident in
01:08:17what I cook.
01:08:18Zoe you don't
01:08:19sound so confident.
01:08:20This could blow
01:08:22up in their face.
01:08:23When they cook.
01:08:25Hello.
01:08:26I'm starting to
01:08:26stress out.
01:08:27Will they get
01:08:28burnt?
01:08:29It's your
01:08:29favourite guest
01:08:30of all.
01:08:32Dude.
01:08:33This fell.
01:08:34Oh.
01:08:35A massive
01:08:36week of NKR
01:08:37Monday 730.