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00:00:00Previously, it all fell apart for the classy Bogans.
00:00:05Yeah, it's not looking great.
00:00:07The score I'm giving you is a three.
00:00:09Putting them in last place on the leaderboard with a score of 54.
00:00:15While at the table, the knives were out.
00:00:19We'll do anything to win, it's time to play.
00:00:21What are you cooking? Are you competitive?
00:00:24Seems like you still have a big issue with me.
00:00:27Oh, it's pretty simple. We think that you're the weakest link at the table.
00:00:31Very mind-gamey trash talk.
00:00:33You don't mean apologies.
00:00:38Tonight, Adelaide's Angus and Simon are stepping up for their shot at redemption.
00:00:44We're going to show people that we mean business.
00:00:46It's not enough that I should win, others should lose.
00:00:50But they're facing a tough crowd.
00:00:53They've consistently given smack talk around the table.
00:00:56They have spoken a big game.
00:00:58The thing that I'm worried about the most is them actually smashing it out of the park.
00:01:02The more time that goes on, the more I believe we can win this.
00:01:06And while confidence is hitting an all-time high,
00:01:11Zoe makes a move...
00:01:13You got this!
00:01:14...to ambush the boys' ambitions.
00:01:18Hello!
00:01:20Is she awake this link, allegedly?
00:01:23This is the last thing that I need.
00:01:25And now I'm completely rattled.
00:01:27And I hope you've cooked up an apology and I'm ready to hear it.
00:01:30I do enjoy seeing him, like, shaking his boots a little bit.
00:01:44Tonight in Adelaide, funeral director Angus and best mate Simon are ready to bury the competition with their second instant
00:01:54restaurant.
00:01:55All righty.
00:01:55Let's go mate.
00:01:56Let's get setting up.
00:01:57Beautiful mate.
00:01:58Chuck these down and let's start setting up the restaurant.
00:01:59Yeah.
00:02:00After ruffling feathers around the table, it's now time to deliver.
00:02:05The last restaurants we have probably opened our mouths a bit too wide and rubbed up a couple of people
00:02:12the wrong way.
00:02:13Last night, I wanted to get on people's nerves, especially Zoe and Zach, so that they couldn't cook very well.
00:02:18Mm-hmm.
00:02:18It was sort of my strategy.
00:02:20And I reckon it's kind of working.
00:02:22I think it might be working too.
00:02:23Might have worked too well though.
00:02:25Yeah, a little too well.
00:02:26A little too well.
00:02:27There's definitely a target on our back, but we're only happy to have that there because we're confident we're going
00:02:32to deliver today.
00:02:34Everything needs to go right for us tonight, Simon.
00:02:36Yep.
00:02:36We want people to actually have to eat their words and do that sort of face like,
00:02:40Well, I guess the boys delivered tonight.
00:02:43The boys so far have said that I have no conviction.
00:02:48I am the weakest link at the table.
00:02:51The list is long.
00:02:52Yeah.
00:02:53I've forgotten the rest.
00:02:54Yeah.
00:02:55But they've also said rude things to other people.
00:02:57They've definitely thrown some daggers towards the table.
00:03:00I want to be a threat in this competition.
00:03:02And I think tonight we're going to show people that we mean business.
00:03:05Yep.
00:03:05I think you're dead on there, mate.
00:03:07At their first instant restaurant, Angus and Simon wanted to make their mark on the competition with Asian fusion inspired
00:03:15pub classics.
00:03:17We're going to show everyone what we can do.
00:03:18Their entree wasn't a home run.
00:03:21The issue I've got with this dish is the beef.
00:03:24The beef was dry.
00:03:26My heart sank.
00:03:27And their main was more confusion than fusion.
00:03:31If you're going to put it on the menu, just be bold with it.
00:03:35Just don't be shy.
00:03:37And despite best efforts.
00:03:40It's nice.
00:03:41Their dessert couldn't save the day.
00:03:43There's a lot of sugar going on here.
00:03:44But overall, it tasted quite nice.
00:03:47Angus and Simon, that gives you a grand total score of 70.
00:03:52Second time round, the goal is to go really bold with our flavours.
00:03:56We got that feedback from Manu about being shy.
00:03:59And no matter what happens, we just want to put a lot of flavour on the plate.
00:04:03We're just hoping to redeem ourselves.
00:04:05It's not enough that I should win.
00:04:07Others should lose.
00:04:12All right.
00:04:13All right, mate.
00:04:13We're ready.
00:04:14We're back home.
00:04:15We're back home.
00:04:15Three, two, one.
00:04:17Oh, yeah!
00:04:19Payback!
00:04:20Come on!
00:04:21I'm pumped.
00:04:22I'm pumped, guys, mate.
00:04:23Let's get in.
00:04:23Come on, mate.
00:04:25I've got no!
00:04:28With their instant restaurant nailed, Angus and Simon have just under four hours to shop
00:04:35and prep before their guests arrive.
00:04:39So, Angus, obviously, we know that Alicia and Deanne have 54.
00:04:43So, what sort of score would you be happy with today?
00:04:45I think, maybe I'm just in a good mood, but I feel like I'm getting carried away.
00:04:50I'm feeling like 85.
00:04:51Shoot for the stars, and then if we land on 55, that's okay.
00:04:56That's a big out there.
00:04:57The girls are giving us a bit of a break, actually.
00:05:00Simon and Angus, I think we feel, you know, like we've got each other's backs.
00:05:04But at the end of the day, we don't want to be at the bottom.
00:05:08You know, that doesn't mean that we want the boys to do a terrible job.
00:05:11OG strong.
00:05:13Wolfpack, if you will.
00:05:14Obviously, we didn't really make a lot of friends over the last couple of instant restaurants.
00:05:20But I kind of like it, because it means there's a bit of a sort of competitive pressure that is
00:05:26around our cook.
00:05:27I think we, in this stage, are ready to bring the house down and arrive in this competition.
00:05:32Yeah, I think that is said beautifully, mate.
00:05:35If I'm going to be completely honest, the thing that I'm worried about the most is them actually smashing it
00:05:39out of the park.
00:05:40Because I don't really want them to.
00:05:43Let's rock and roll, guys. Come on.
00:05:45Alright, yeah, get these back.
00:05:46Alright, last OGs of the round, Angus and Simon to cook.
00:05:51They've promised a lot, they'd better deliver.
00:05:56Good?
00:05:57One kilo weight.
00:05:59That's big.
00:06:00Angus and Simon's restaurant tonight.
00:06:01I am expecting a lot of Asian fusion.
00:06:07I hope they do better than their last instant restaurant.
00:06:09But my concern is that they're going to push the flavour combinations so far to be edgy that it's not
00:06:15going to be a cohesive meal.
00:06:16And I think that was some of their problem last time.
00:06:19Behold, our star of our entree.
00:06:22The main attraction?
00:06:23Fresh duck.
00:06:24So for entree, we're doing duck and shiitake dumplings with orange and an east sauce.
00:06:28Get five packets in case you burn like five, six.
00:06:31How many have I burnt previously?
00:06:33I think a lot.
00:06:34Well, anything can happen today.
00:06:36Oh, okay.
00:06:37So duck and shiitake dumplings, you'd expect maybe a little bit more duck.
00:06:42I think the duck is the hero of the dish.
00:06:44But duck breast in a dumpling would not be my ideal way to go.
00:06:48Because you've more chance of that breast overcooking and because you want the breast pink.
00:06:53Alrighty, Angus.
00:06:54How many oranges?
00:06:55We want 20, mate.
00:06:5620?
00:06:56We want to load up on the oranges.
00:06:57And then that sauce, like you don't want an overly sweet orange sauce.
00:07:04It's got to have a little bit of spice in there and a little bit of acid.
00:07:06So we're back here in the international section, the Asian section.
00:07:09Yeah.
00:07:10And this is where we need a lot of our flavours.
00:07:12Yep.
00:07:12So load up on the fish sauce, mate.
00:07:14For main course, we're serving lamb cutlets with an MGM Jiao and a pickled salad.
00:07:19Probably not that we're doing any kissing practice after having this.
00:07:23I'm worried about this one.
00:07:24Yeah.
00:07:25I mean lamb is a strong mate and Nam Vinh Jiao is a Thai dressing.
00:07:30Yep.
00:07:30It's spicy, sweet, savory.
00:07:33I've never had Thai lamb in a restaurant.
00:07:37Cheers for your help.
00:07:38See you later.
00:07:38See you guys.
00:07:42Angus and Simon are definitely the two most competitive people.
00:07:45They've consistently given smack talk around the table, talked themselves up.
00:07:50They just keep digging their grave, shovel load after shovel load.
00:07:54Angus, Simon.
00:07:56I've got the golden touch.
00:07:57You made me want to stop digging.
00:08:04With their shopping complete, Angus and Simon now have three hours to prep before their
00:08:10guests arrive.
00:08:12Get in here, Simon.
00:08:13Alright.
00:08:14Here we are.
00:08:14We're back in business.
00:08:15Let's go, dude.
00:08:16I couldn't be keen at it.
00:08:17It feels nice putting the apron back on.
00:08:19It feels better this time, mate.
00:08:20Yeah.
00:08:21I feel like it's a bit of a proud moment.
00:08:25Maybe just a lighter touch, please.
00:08:29Shovel hands.
00:08:32We really want to win.
00:08:33I mean, there's nothing better than winning.
00:08:35I picture it being a big trophy.
00:08:37Yeah.
00:08:37Yeah, maybe.
00:08:38Like a shield.
00:08:40Yeah.
00:08:41I'm starting on my ice cream for dessert.
00:08:43So it's very important I get this started so that it's cold.
00:08:46Otherwise, it's not going to set.
00:08:47We'll be in all sorts of trouble.
00:08:48For dessert, we've got bread and butter pudding with a black sesame ice cream.
00:08:52I put cream in here.
00:08:54Ice cream, Simon.
00:08:56Ah.
00:08:56Does that make sense to you?
00:08:57Ice cream, you scream.
00:08:59We all scream for ice cream.
00:09:01Is that what you're getting at?
00:09:02So, bread and butter pudding.
00:09:04Beautiful bread.
00:09:06Buttered, layered in a custard.
00:09:08Then you're going to bake that in the oven so the custard just cooks, soaks into the bread.
00:09:14And the black sesame ice cream on top of that.
00:09:17Nice.
00:09:18Ice cream queen, Simon?
00:09:19Ice cream queen.
00:09:20Ice cream king, surely, at the very least.
00:09:22Mmm, I think queen.
00:09:23See, from a bread and butter pudding, there's so many ways you can do it.
00:09:26But the fact that it's a cooking competition, I'm expecting them to make some type of bread from scratch.
00:09:33Yeah, you don't want that bread too dense.
00:09:35Because if it's too dense, the custard won't soak into it.
00:09:38You need something with a bit of aeration.
00:09:40It's coming on nice in my bread dough for dessert, Simon.
00:09:42It doesn't need to be anything special because I'm absolutely going to ruin it later when I put it in
00:09:48the bread and butter pudding.
00:09:49Brilliant, mate.
00:09:50I hope you don't ruin it.
00:09:52I'm just making the quickest and easiest bread I know how to make, which is just a milk bread.
00:09:58I'm not going to be too worried about them at all.
00:10:02Angus, I'm just going to cut open these oranges, ready to make the juice for our beautiful orange anise sauce
00:10:08that goes with our dumplings for our entree.
00:10:10Beautiful, mate.
00:10:11I love that from you.
00:10:12Yeah, mate, so do I.
00:10:13I'll know when this orange anise sauce is right because it's not too sweet and it's not too aniseedy.
00:10:18And it should just sort of finish at the back of the pallet and you go, oh, I need a
00:10:22bit more of that.
00:10:22This is the dumpling dough for the entree, Simon.
00:10:24I'm loving the way it looks.
00:10:26I need to get that nice and elastic and pliable before I even think about creating the wrappers.
00:10:32I need to work that dough.
00:10:33Alright.
00:10:35I'm happy with that, Simon.
00:10:37Beautiful.
00:10:39Ooh.
00:10:41I've got a zing about that one.
00:10:42How nice is it to be working in a relaxed condition?
00:10:45Like, it feels like, I'm not saying something's going to go wrong, but it's very bizarre, this
00:10:49sort of serene and calm attitude that we brought to the kitchen today.
00:10:53Yeah.
00:10:53I'm loving it.
00:10:55I think people are going to be really impressed.
00:10:58I think this is going to shock people, actually, that we were able to pull off something quite
00:11:02complicated and interesting.
00:11:04Ducks are coming along really nicely, Angus.
00:11:06I'm just going to slowly render that out and just gently increase that heat over time.
00:11:11You've said sorry to me a couple of times in the kitchen.
00:11:13Are you going to issue another apology tonight, you reckon?
00:11:15To who?
00:11:17To Zoe.
00:11:18Oh.
00:11:19She asked for one.
00:11:20I think, Angus, sometimes in life it's good to keep people guessing.
00:11:23You reckon?
00:11:24Yeah, I think so.
00:11:25I actually don't think asking for an apology is the right way to go about getting an apology.
00:11:29Is he?
00:11:29Not with me, anyway.
00:11:33Baby, I'm sorry.
00:11:35Baby, I'm sorry.
00:11:36Baby, I'm sorry.
00:11:37Baby, I'm sorry.
00:11:37Santa and Angus definitely have made it their mission to have our names in their mouth.
00:11:42It seems to be the only thing that they want to talk about.
00:11:44You know one of those monkey with the symbols?
00:11:46Yeah.
00:11:47Like, the sound is just...
00:11:48Zoe and Zack.
00:11:49Zoe and Zack.
00:11:49Zoe and Zack.
00:11:49Zoe and Zack.
00:11:52But I'm coming in tonight feeling good and I think I'm going to try and get my apology.
00:11:59I should not be on the bottom of the leaderboard anymore.
00:12:01It's absolutely fantastic.
00:12:03Adelaide's got a special place in our hearts.
00:12:05We love Adelaide.
00:12:06Kept us in MKR.
00:12:08Tonight, Simon and Angus are cooking.
00:12:10They have spoken a big game.
00:12:12So I think if they had to come and eat a little bit of humble pie, that would not be
00:12:15the worst thing to watch.
00:12:18We're currently back on the bottom.
00:12:20We do our best work at the bottom of the leaderboard.
00:12:22Yeah.
00:12:22You know, we're here to just take one team off one by one.
00:12:25Right at the bottom.
00:12:26Still here and fighting.
00:12:27It's not over till it's over.
00:12:29I had trouble coming over and over again.
00:12:35Oh!
00:12:37Doorbell!
00:12:38Oh, let's do it.
00:12:38I'm excited.
00:12:41Oh!
00:12:41Hey!
00:12:44Hey!
00:12:46Hey!
00:12:46Hey!
00:12:46Hey!
00:12:47Come on in.
00:12:47Come on in.
00:12:48Come on in.
00:12:48Your favourite's first.
00:12:50Of course.
00:12:51Zoe and Zack were right in our face.
00:12:53Which is not who I exactly wanted to be at the front door.
00:12:57But, you know what?
00:12:58Sometimes you kind of always choose your dinner guests.
00:13:00You know when you've got a mate and they've got a new girlfriend and she has to come over?
00:13:03Sure.
00:13:03And you just say, oh gosh.
00:13:05And they have to make a conversation with these people.
00:13:08But thankfully we're not at the table.
00:13:12I love the theme of this restaurant.
00:13:17Tombstones and a skeleton sort of thing down the middle of the table.
00:13:21It's pub meets funeral director fused.
00:13:26And second time around, I think I'm still as confused.
00:13:31Back again.
00:13:34What a gentleman.
00:13:35All righty, guys.
00:13:37Welcome to the pub.
00:13:38They're the good times roll.
00:13:39Yes.
00:13:41No, seriously.
00:13:43This is our instant restaurant, Last Orders.
00:13:46And the name is sort of a nod to the fact that I'm a funeral director.
00:13:49And a bit like Last Drinks at the pub, you know.
00:13:52Because we understand this is a competition.
00:13:54Someone has to get eliminated.
00:13:56Game Crusher has to go home.
00:13:58We don't make the rules.
00:13:59Is this a joke?
00:14:00It's just a joke.
00:14:03It's just another dig that they have that is directly aimed at us.
00:14:06But the funeral that I think is going to be happening tonight
00:14:10is Angus and Simon's restaurant.
00:14:14With that being said,
00:14:15we hope that everyone has an awesome night tonight,
00:14:17just like you would at any other pub.
00:14:18And we hope that you love our food.
00:14:24I'll tell you what.
00:14:25I thought Angus and Simon would reflect upon their behaviour last night.
00:14:29No.
00:14:30Straight back at it.
00:14:31I'm like, boys.
00:14:32He's digging that grave.
00:14:35So what does everyone think about the gatecrasher has to go home first?
00:14:38Um, yeah.
00:14:39I guess that was obviously aimed at you two.
00:14:41Yes.
00:14:42Yeah.
00:14:42Seems to be.
00:14:43So you obviously became friends at the dinner party, did you?
00:14:46Quite the opposite, I think.
00:14:48Yeah.
00:14:48Yeah.
00:14:49So we've missed a lot.
00:14:50Yeah.
00:14:51Let's go.
00:14:52I'm so ready for the goss.
00:14:53Let's go.
00:14:55It definitely wasn't a quiet table.
00:14:57Ooh.
00:14:58Oh.
00:14:58Simon was like, you're the weakest link at the table.
00:15:01Wow.
00:15:02What does he mean by that?
00:15:03Well, that's a good question.
00:15:04We'd all probably like to know.
00:15:05Yeah.
00:15:06Um, Angus and Simon also came to the table and suggested that Harris and Oliver was their
00:15:12score inflated because Oliver cried.
00:15:14And the suggestion was that they think it was.
00:15:16All I'm hearing, all I'm hearing is no one is really on Simon and Angus's side at the
00:15:22minute.
00:15:22It wasn't the only grenade thrown over the night, so.
00:15:25Okay.
00:15:25We did throw one to you guys.
00:15:28Wait, hang on.
00:15:29We're going to be quiet for a minute.
00:15:30So they did make a comment that they think that they would beat you quite easily.
00:15:35Did they say they're taking us out?
00:15:37They think they're better cooks than you guys, yeah.
00:15:38They'd rather have you in the competition because they can beat you.
00:15:42Simon and Angus, how dare yous.
00:15:45Don't want to stay under the bus.
00:15:47Yeah, I'm starting to think that maybe Angus and Simon are a bit too faced.
00:15:50Or threatened.
00:15:52Yeah.
00:15:52Or both.
00:15:53There can only be one Adelaide Ting.
00:15:57So it's gloves off and H-man for themselves.
00:16:00Yeah, 100%.
00:16:01Well, cut.
00:16:02Cut.
00:16:02But they do say keep your friends close and your enemies closer.
00:16:05So revenge is best served cold.
00:16:10Coming up.
00:16:11Zoe should go into the kitchen and just check on where things are at.
00:16:16Zoe gate crashes the kitchen.
00:16:18It's your weakest link, allegedly.
00:16:21This is the last thing that I need.
00:16:24Old mate gay crasher crashing my cooking time.
00:16:28At the table.
00:16:29Are you single now?
00:16:30Yes, I'm single now.
00:16:32Ted's love life comes under scrutiny.
00:16:35A good daughter-in-law would be someone who doesn't create too much drama within the family.
00:16:41She's got a red line out.
00:16:44No, we're not bringing her back.
00:16:46My relationship rules.
00:16:49And later.
00:16:50Sorry, can I just give a suggestion for everybody?
00:16:53Some ill-timed advice triggers concern.
00:16:56You should have to tell us that.
00:17:02In Adelaide at last orders.
00:17:05With Angus and Simon away from the table.
00:17:09The pub vibes are flowing.
00:17:14I do find it quite refreshing that we're at a table with a lot less macho energy.
00:17:18Good.
00:17:18I think it's a refreshing change from last night.
00:17:20I think this is the best dinner party yet.
00:17:22Yay!
00:17:24You get an action point.
00:17:25Yeah.
00:17:26Well, we're about to cook next, so does everyone want a compliment?
00:17:28Yay!
00:17:29Let's go out with a bang.
00:17:32Bang, bang, bang.
00:17:33Here we go.
00:17:34So I get too young to lie here forever.
00:17:38I'm way too old to try.
00:17:40So whatever, come hang.
00:17:43Let's go out with a bang.
00:17:45Bang, bang, bang.
00:17:47Here we go.
00:17:47Here we go.
00:17:51Let's go get the boys.
00:17:53Our favourite fellas.
00:17:53All right.
00:17:54The boys in here.
00:17:55The boys.
00:17:56I hope they're still our favourite fellas by the end of the night.
00:17:58I hope our critiques are good.
00:17:59It'll be good to see them.
00:18:00They're always up for a laugh.
00:18:02And they have helped us a lot so far.
00:18:04So hopefully we can prove to them that we've taken it on.
00:18:07Hello.
00:18:08Hey.
00:18:10What's going on?
00:18:11How are we?
00:18:11You good?
00:18:12How are we?
00:18:13How's it again?
00:18:13Don't be too happy.
00:18:14Sorry.
00:18:15Let's go.
00:18:16Let's go, happy.
00:18:19All right, mate.
00:18:20Good.
00:18:21Bonsoir.
00:18:22Hey.
00:18:24How are we all?
00:18:25Hey.
00:18:26Fantastic.
00:18:27Fantastic.
00:18:28I hope that pressure's boiling in there.
00:18:33Colin, Manu and esteemed guests, welcome back to the pub.
00:18:38Obviously this is our second cook and we took on a lot of the feedback that the judges have
00:18:42given us and we are really implementing that into our dishes tonight and we really hope
00:18:46that you enjoy them.
00:18:47All right, so what's on the menu tonight, gents?
00:18:49If everyone would like to turn over their tombstones.
00:18:52So for entree we've got duck and shiitake dumplings with an orange and anise sauce.
00:18:58I'm really looking forward to just a really nice dumpling.
00:19:02What more could you want?
00:19:03Like just...
00:19:04Meat pockets.
00:19:05Meat pockets.
00:19:06Dip in a nice sauce.
00:19:07Ooh.
00:19:07Yum.
00:19:08And for now we have lamb cutlets with a namjim jowl and a pickled salad.
00:19:13So, again, Asian fusion.
00:19:15Sort of a twist on pub classics.
00:19:17Mm-hmm.
00:19:18I like the look of this.
00:19:19Yeah, it looks strong.
00:19:20And then finally for dessert we've got bread and butter pudding with black sesame ice cream.
00:19:25I love a bread and butter pudding.
00:19:26Just give me some bread, some nice custard, just make it flavourful and I will be happy.
00:19:33Zoe, I know that Angus and I have given you a bit of a hard time.
00:19:37Zoe, tonight you will be able to eat pretty much two and a half out of the three courses
00:19:42serve.
00:19:43I think it would just be too nasty to make Zoe go hungry.
00:19:46All we're doing is just not cooking these dumplings in duck fat and we're just making
00:19:52the dumplings mushroom and spring onion.
00:19:55Is that an apology?
00:19:57I don't know, is that an apology?
00:19:58Food could be an apology.
00:20:05Is there an apology cooking in there?
00:20:07Look, maybe you could take this as an olive branch.
00:20:11I do not take it as an olive branch.
00:20:13It does not constitute an apology but I appreciate that I'm eating.
00:20:17If you got all three, would it constitute an apology?
00:20:19Still no.
00:20:22Chance, good luck. Thank you very much.
00:20:24Thank you very much.
00:20:27Angus, the look on Zoe's face as we arrived, she looked like she wanted to put my face on
00:20:32a dart board.
00:20:33Why is she asking for an apology still?
00:20:34We've got bigger things to think about than an apology.
00:20:37It's sabotaging the vibe.
00:20:39That's what I'm doing.
00:20:41Shameless.
00:20:41Shameless.
00:20:42Please.
00:20:42Actually Shameless.
00:20:45Would you like something fun to do, Angus?
00:20:47Fun?
00:20:47Yeah.
00:20:48Yeah.
00:20:49Let's taste the sauce.
00:20:50So for entree, we're serving duck and shiitake dumplings with an orange indones sauce.
00:21:00That's nice.
00:21:01Dude, that's orangey, dude.
00:21:05I'm loving her.
00:21:07I feel like Snow White at the start of that movie where all the birds are singing and she's
00:21:11just sort of like dancing through the forest.
00:21:13Like everything is calm and relaxed and everything's going right.
00:21:20Alright, this is the dumpling dough for the entree, Simon.
00:21:22I'm loving the way it looks.
00:21:24Yep.
00:21:24It just, now that it's been sitting, I'm just going to re-nead it again for five minutes
00:21:28before I roll it out and get it ready to actually cut the wrappers out.
00:21:32Yeah, nice, mate.
00:21:33The trickiest thing is the dumpling wrappers.
00:21:35It's quite a fiddly process to get them all uniform.
00:21:39If the dumplings aren't uniform, they're not going to cook well together and people are
00:21:44going to complain about that.
00:21:44Simon, I'm really close to being done with these wrappers too.
00:21:47Nice.
00:21:48Alright, Angus, these duck breasts are looking fantastic.
00:21:51I'm working on the filling for the duck entree.
00:21:54Just going to start to do a rough dice.
00:21:57Ideally, we want some of those pieces a little bit bigger than the others, so that adds a
00:22:01bit of a different dimension and texture to the dumpling.
00:22:03I'm going to go in, finely mince some ginger, some garlic.
00:22:08No matter what happens, we just want to put a lot of flavour on the plate.
00:22:11And if we're a little bit too over in the flavour department, I'd much rather that than be shy.
00:22:16Simon, the more time that goes on, the more I believe we can win this.
00:22:21Like, no one really rates us either.
00:22:23They probably do think we're going to bomb.
00:22:25I didn't think, coming into this competition, that there would be a psychological component.
00:22:30But there is.
00:22:32Like, I think that's why we've sort of taken control of the table a little bit, is to make
00:22:37people spin out.
00:22:38And for us, that is, like, we are the spiders, and everyone else is just in the web.
00:22:44So tonight, I think we're really going to announce ourselves on the competition.
00:22:48Ted, have you ever been to a pub?
00:22:50I worked at a pub for five years.
00:22:52The Lucky Shag, which is an Irish pub.
00:22:54Did you get your number?
00:22:55Did you hand it out?
00:22:56A couple of times.
00:22:58Close your ears, Mum.
00:23:00Are you single now?
00:23:02Yes, I'm single now.
00:23:03This is a shout out to all the ladies watching.
00:23:07Maybe this is his game plan all along.
00:23:09He's actually not here for the food.
00:23:11He's here to find a girlfriend.
00:23:13Thanks, Colin.
00:23:14What would make a good daughter-in-law?
00:23:17I think a good daughter-in-law would be someone who doesn't create too much drama within the
00:23:24family.
00:23:25I don't like anyone that tries to control anyone else.
00:23:28So if a girl came in and I sensed that she was trying to control any partner, I don't
00:23:34like that.
00:23:34She could be the reason he is still single.
00:23:37She's got her red line out.
00:23:39No, we're not bringing her back.
00:23:41Apart from that, someone who's nice and genuine.
00:23:43That's it.
00:23:44My relationship rules.
00:23:48Alright, Sal.
00:23:49Entree.
00:23:50Dumplings, right?
00:23:50Who doesn't like dumplings?
00:23:51It's a favourite.
00:23:52Everybody should know what this is supposed to taste and feel like.
00:23:56I think they're going to do a fried dumpling just because I think that's their base skill
00:23:59level.
00:23:59I just think they're going to be doing batch fries and dumplings.
00:24:01If it can come together well, it's going to be great.
00:24:04But fusion's always a bit interesting.
00:24:06You never know how it's going to go.
00:24:07Will these flavours actually get together and hang out and jam well?
00:24:10So, hats off to them.
00:24:12Good luck.
00:24:13It's a risky dish.
00:24:14Yeah, yeah.
00:24:15I think this assignment might be dancing like Tom Cruise because they're playing in risky
00:24:18business tonight.
00:24:19Ladies.
00:24:21Anissa, that's that star style shape.
00:24:23Yeah, yeah, that's right.
00:24:24Yes, that's not my, um, I don't technically love that flavour of that.
00:24:30If you weren't on the bottom, would you technically like it a bit better?
00:24:36Um, I do hope that is an absolute disaster, but I mean.
00:24:40Are you hoping for that?
00:24:42Of course.
00:24:43And I want my dumplings fried, a bit like their score tonight.
00:24:47Um, I'm thinking it's going to be a steamed dumpling.
00:24:50You know, I'm, I'm kind of thinking, you know, they're not going to be as dry as Simon's humour,
00:24:55so.
00:24:56Oh!
00:24:56Oh!
00:24:57Oh!
00:24:58That's disgusting.
00:24:59Good luck.
00:25:00Back again.
00:25:00They could start well on this course, but I think that there's quite a few elements on
00:25:05this that could also go quite wrong.
00:25:07You know, we kind of don't really want them to do well, so if they do, we're going to have
00:25:13to even go harder.
00:25:15Simon, I'm filling the dumplings up right now.
00:25:17Oh, cool.
00:25:20Right, look at this.
00:25:21Pinch, pinch, pinch.
00:25:23And then, look, it's not the prettiest in the world, but I've got them.
00:25:26I'd marry it.
00:25:27You reckon?
00:25:28I'm incredibly happy with these dumplings.
00:25:30I think they're looking uniform, they're properly filled.
00:25:33They're like us.
00:25:34You like that?
00:25:34Couple of little fat boys hanging out.
00:25:36You know?
00:25:37I think you'd like that.
00:25:38And what I want to do now is shallow fry the bottom of the dumplings, and then we're
00:25:41going to splash in some warm water, which will create steam, which will help steam up those
00:25:45dumplings nicely.
00:25:46If we burn these dumplings...
00:25:48We may as well have made them.
00:25:49Yeah.
00:25:50No, seriously.
00:25:51No, I know.
00:25:51There's nothing...
00:25:52It'll be all over.
00:25:54Because the wrappers are thin, and there's so many to fry, there's a lot to watch, and
00:26:00they can burn very easily.
00:26:02Angus, I'm just going to fry one pan at a time.
00:26:06I just don't want to get this right.
00:26:07I agree.
00:26:07I think two pans, I don't like it either.
00:26:10I think just focus on one thing.
00:26:11I think if Angus and I execute this dish perfectly, we're a really good chance to get a 10 for
00:26:18this.
00:26:19How you going?
00:26:21Oh, that one's a bit over.
00:26:24These dumplings have pushed past the point that I'd really like them to be.
00:26:28Some of them have actually just turned into a real char, which is not an ideal taste at
00:26:32all.
00:26:38I can't push them any further.
00:26:40Yep.
00:26:40Because they're going to burn.
00:26:41That's right.
00:26:42Some of these are a little dark.
00:26:45Let's just have a look at these.
00:26:46I'm going to face them up and serve all the best ones first.
00:26:49The dumplings are just going to be a little bit crunchier than perhaps you'd like, but
00:26:53I think people are going to be really impressed.
00:26:55I'm going to start plating some of these dumplings too.
00:26:57We want to have the orange and anise sauce around the dumplings so they're not getting
00:27:03soggy.
00:27:04Three dumplings per plate, and we want to show off that crispy bottom of those dumplings,
00:27:09and we've got a couple of nice little garnishes, orange zest, that's just going to bring out
00:27:13all the flavours as well.
00:27:14All right, let's do it mate.
00:27:16Has that got enough orange zest?
00:27:17Just a little bit more on this one please.
00:27:19Yeah.
00:27:20You take the menu's again?
00:27:21Yep, I'll take the menu's.
00:27:22And I'll take Cole.
00:27:24Thanks.
00:27:24Who's?
00:27:25Colin.
00:27:26You're pretty timely, aren't you?
00:27:27Fast.
00:27:28The duck shiitake filling is exploding with flavour, and I hope people enjoy it.
00:27:34Well done mate.
00:27:34I hope mate.
00:27:35Hey.
00:27:35Great stuff.
00:27:36Well done.
00:27:36Cool.
00:27:47Entrees are served.
00:28:02Looking at the dumplings, they look like they've stepped up, they look like something
00:28:07you'd order in a restaurant.
00:28:08I don't know.
00:28:09Thanks mate.
00:28:10Nice.
00:28:11Sherry, sitting on the right shoulder.
00:28:14Nice.
00:28:15Ooh.
00:28:16Like some of them look really nicely charred, and some of them are like black.
00:28:21Zach, just on your right shoulder.
00:28:25Cheers.
00:28:26Now Zoe, this one has no animal products at all.
00:28:30This is a vegetarian dumpling for you.
00:28:32Thanks Simon.
00:28:33No worries.
00:28:35Were you happy with the effort gents?
00:28:37Yeah, we're really happy with the way this came out.
00:28:47Overall, I'm feeling pretty good about this entree.
00:28:51I think we have stood strong and actually taken the time and care that this entree needs.
00:29:06The dumpling being a little bit more scorched on the bottom, it's not the end of the world.
00:29:11If people were picking on us for that, it's a bit harsh.
00:29:19Coming up.
00:29:20Ted gets a bit of like a Ryan Gosling movie.
00:29:23Oh, okay.
00:29:23Yeah, kick off.
00:29:24As the good times roll at the table, the wheels come off in the kitchen.
00:29:33Angus, help.
00:29:35Don't.
00:29:35Sorry, brother.
00:29:36It's not easy.
00:29:37No, you have to serve food you don't really want to serve and things go the way you don't
00:29:41want them to go.
00:29:41I feel like this is going to become a claggy mess.
00:29:48In Adelaide, best mates Angus and Simon are aiming to put their money where their mouth
00:29:54is.
00:29:54With their first dish of the night, duck and shiitake dumplings with orange and anise sauce.
00:30:02I think our entree is really well thought out.
00:30:07The sauce is jammy and beautiful and the duck shiitake filling is exploding with flavour.
00:30:22A dumpling being a little bit more scorched on the bottom, it's not the end of the world.
00:30:27It's just going to be a little bit crunchier than perhaps you'd like.
00:30:31Alright guys, thank you.
00:30:35Bon appetit.
00:30:53When you cut into the dumplings, the bottom of them is a little bit harder to get through
00:30:57with your knife and fork, but the rest of it was nice and soft and silky.
00:31:02Really nice flavour in the actual filling.
00:31:10They've balanced the flavours in the sauce beautifully.
00:31:12They can taste the orange, taste the anise, really like it.
00:31:16I think at this point the boys are sitting above Alicia and Deanne.
00:31:25Having my first bite, I am very surprised.
00:31:29The flavours actually went well together in that dish.
00:31:33The duck flavour of the dumpling itself was good, that was there, that was clear.
00:31:37I just wanted a bit more of that sauce so you could actually get it all together and have
00:31:41a nice mouthful.
00:31:42But I had a few burnt bottoms of my dumplings.
00:31:45When you've got such delicate flavours like duck and shiitake mushrooms, you want those to
00:31:49be at the forefront of this dish.
00:31:52I did also get, you know, one of the darker ones on that side, so then when like cutting
00:31:57in it was a little bit too.
00:31:59Overall, did I enjoy it?
00:32:01Yes.
00:32:01Do I prefer my own, Andre?
00:32:03Yes.
00:32:05Zoe, you had no duck in yours.
00:32:08How was your mushroom?
00:32:11It was good, but I found the sauce because it's so like powerful in flavour.
00:32:16I couldn't actually taste the mushrooms inside the dumpling, so I felt like it tasted like
00:32:20the sauce.
00:32:21So the apology was wasted really?
00:32:23Yeah, well I don't know if that's an apology yet, but I feel like for homemade dumplings
00:32:27they've done well.
00:32:29So obviously you're last to cook, are you going to do better than this?
00:32:33Yeah, 100%, Zoe and I will do better than this.
00:32:44James, for entree you served us duck and shiitake dumplings with orange and anise sauce.
00:32:51Good start of the night.
00:32:53I think it was delicious.
00:32:55I really enjoyed the sauce.
00:32:57I was really worried that the sauce was going to be sweet, like too sweet.
00:33:01And there's a good balance between the acidity and the sweetness.
00:33:05I really love the zest of orange that you put over the top that really brings some freshness.
00:33:11The dumplings, like two out of three were good.
00:33:16There was a bit of charring going on at the bottom of the dumplings.
00:33:19I think you should have kept an eye on that.
00:33:22So you chopped the duck?
00:33:24Yep.
00:33:25Or did you mince it?
00:33:26I diced it.
00:33:28It's a bit like your sausage roll where you diced the meat.
00:33:32I think you should have minced it a little bit just to break down the texture.
00:33:37But I think you've done better than your whole sausage roll scenario.
00:33:41So redemption could be on the cards.
00:33:43We've got our lamb cutlets next.
00:33:45That's a lot of lamb for a lot of people.
00:33:49Alright boys, let's go redemption on every round and let's go.
00:33:54Nice cheese, appreciate it.
00:33:59Alright, Simon, what are you thinking?
00:34:02It's pretty good.
00:34:02I think it's pretty good.
00:34:03Yeah.
00:34:04When I hear Manu say delicious, that's usually a pretty good sign.
00:34:07Redemption's still on, mate.
00:34:08Redemption's still on.
00:34:09Let's go, let's get these mains.
00:34:10Let's go.
00:34:10There's no point celebrating.
00:34:13It is time to get busy.
00:34:15We're going to make a start on this Namjim sauce for our main.
00:34:18For the main course, we are serving lamb cutlets with Namjim jow and pickled salad.
00:34:22Basically, some of the notes that you're trying to get out of this sauce is sweet and sour are the
00:34:28key sort of components.
00:34:30And of course, we've got our Thai red chillies, which bring a beautiful amount of heat.
00:34:35We really think that the lamb cutlets pair with this Namjim jow really nicely.
00:34:41This is a real Asian fusion twisted dish, so we've kind of taken a bit of IL-7, a bit
00:34:46of IL-8 and just sort of put it together.
00:34:48Mmm.
00:34:50Are we locking it now?
00:34:51Yeah.
00:34:51Are you happy with your own gear?
00:34:53Yeah.
00:34:53Yeah.
00:34:54But for main course, Angus, one of the things I'm worried about is making sure that pickled veg has enough
00:34:58time to pickle.
00:34:59I'm going to get on this mandolin.
00:35:01Doing the pickled salad, it's really, really key that we have a nice consistency for all of the vegetables in
00:35:07this salad.
00:35:07So the carrot can't be too thick, the cucumber can't be too thick, the daikon definitely can't be too thick.
00:35:12It's about making sure that pickle juice penetrates all of them nicely.
00:35:15Did you chop that carrot?
00:35:17That carrot?
00:35:17Yeah.
00:35:17You want that chopped in half again?
00:35:20It's too big.
00:35:21Yep.
00:35:22So take the carrot out, halve it.
00:35:23You want it in half?
00:35:24Yep.
00:35:24You sure?
00:35:25It's going to be pretty fiddly, man.
00:35:28Just leave it then.
00:35:29Like, I think...
00:35:30Yeah, that's fine, it's fine.
00:35:31Let's move on.
00:35:31It's just going to be a bit chunkier.
00:35:33Unfortunately, in this competition, things don't always land the way you want them to.
00:35:36So you have to just sort of make peace with that and move on to the next task.
00:35:40Tonight, Angus, I want to be the king of lamb.
00:35:44I reckon those cutlets are looking pretty tasty, mate.
00:35:46They're looking delicious, mate.
00:35:48So what are you putting on them?
00:35:49Okay, in this mixture, Angus, I've got some cumin, ground cumin, and some ground coriander,
00:35:54and I'm just giving this...
00:35:56Shit.
00:36:04What have you got?
00:36:05I forgot to oil these.
00:36:06I forgot to put my oil on the lamb cutlets, which is a small mistake, but it's the second
00:36:11small mistake in a row.
00:36:12I'm going to start to feel this kitchen's maybe on a bit of a turn.
00:36:16Hey, the way this is, what if I put this upside down as well?
00:36:18Angus, I'm really sorry.
00:36:19I just need, like, three minutes.
00:36:20Yeah, yeah, yeah.
00:36:21Go nuts.
00:36:21Go nuts.
00:36:22Yep, just shake it.
00:36:23No, no, no, no.
00:36:25And then we just lost each of the juice.
00:36:26I thought our second time round at our instant ration would make me feel good, but it's
00:36:31actually done the opposite.
00:36:32I'm really nervous with our mains, and some small mistakes are starting to creep in.
00:36:37I'm just going to try out that pineapple and get rid of her.
00:36:39Can we tidy this station, please?
00:36:40Yeah, man.
00:36:41Before you do the pineapple?
00:36:42Yeah, yeah, yeah.
00:36:43We've talked this big game, and we've got to give them great food.
00:36:46And I'm starting to stress out.
00:36:49Angus, that pineapple's too big.
00:36:51It's too big?
00:36:51Yeah, can you take it out now?
00:36:52Take it out now?
00:36:53Yeah, it's going to take too long to cook.
00:36:54I want you to take it out, put it on this chopping board.
00:36:56It's going to be boiling hot, mate.
00:36:58Hold on.
00:36:59The pressure in this kitchen is real, and I can feel it mounting.
00:37:03Are you going to look like this pineapple?
00:37:04Well, I'm not really looking after.
00:37:06I'm asking you to chop these up, is what I'm asking you.
00:37:08Well, it looks like you're doing it.
00:37:10We're focusing on the wrong things, and that's where you slip up in the kitchen.
00:37:14Do you want to cook this lamb, or what's going on?
00:37:16The priority has to be making sure that meat is cooked well.
00:37:20Nothing else really matters at this stage.
00:37:22So I'm just trusting that Simon is focusing on that barbecue and getting things right.
00:37:29So Zoe, how well do you think the apology is going to be cooking inside there with the boys?
00:37:34Is there one in the oven, or...?
00:37:35I don't think there is one in the oven.
00:37:37I feel that Zoe should possibly go into the kitchen and just check on where things are at.
00:37:43Not only to see if they're cooking up that apology, but maybe to send it back a little bit of,
00:37:48is there some drama going?
00:37:49Well, that is why I wore my blazer tonight, because I came for business.
00:37:53Yes.
00:37:54Go.
00:37:55I feel glad that I'm sending Zoe into the kitchen.
00:37:58If Zoe goes in there and ruffles some feathers, that could be beneficial for us.
00:38:03It's a bit of a payback for talking behind our backs.
00:38:06I would need to go in there with confidence and rip them a new one.
00:38:10Yes!
00:38:11Good, shake them there, baby!
00:38:13Come on, let's go.
00:38:14Get it.
00:38:15Cut this!
00:38:19How are you feeling, by the way, out here?
00:38:21Good.
00:38:22Good? Yeah?
00:38:23Good.
00:38:24There's massive pressure being OG cooking on the second time,
00:38:28so doubt has definitely started to creep in.
00:38:30Because when you're cooking meat, you want to make sure it's cooked the right way,
00:38:33because if it's not, it could really affect your score.
00:38:37Right there, way too underdone.
00:38:39That's not cooked enough.
00:38:41I can see that my lamb is not cooking the way that I need it to.
00:38:46This is going to be a long night.
00:38:48Hello!
00:38:50It's your favourite guest of all.
00:38:53Your weakest link, allegedly.
00:38:56This is the last thing that I need.
00:38:58I've got old mate gatecrasher, now crashing my cooking time.
00:39:03Get out of here, Zoe.
00:39:09For best mates Angus and Simon, stress is at an all-time high.
00:39:14When Arrival gatecrashes the kitchen.
00:39:19Hello!
00:39:21That's your favourite guest of all.
00:39:24Your weakest link, allegedly.
00:39:26Well, it remains to be seen.
00:39:27We know what everyone else can do.
00:39:29We don't know what you can do yet.
00:39:30Well, you made pretty quick snap judgements.
00:39:34This is the last thing that I need.
00:39:36My mouth has just gone dry,
00:39:38because I just don't know what else I'm supposed to do.
00:39:40I'm freaking out.
00:39:41I've got 48,000 things to do,
00:39:43and now I've got Zoe napping at my heels.
00:39:46So I hope you've cooked up an apology, and I'm ready to hear it.
00:39:49We haven't cooked one up just yet, actually.
00:39:51We're pretty busy.
00:39:52Well, I have time.
00:39:53I have all evening.
00:39:54I actually think we deserve an apology.
00:39:56You coming in here and mucking up our kitchen like that,
00:39:58it's just not on.
00:40:00I reckon if you just wait till after desserts,
00:40:03there might be something special for you.
00:40:05Can you guarantee me that?
00:40:06Do you know what?
00:40:07We'll shake on it.
00:40:08Alright.
00:40:08Put your money where your mouth is, Simon,
00:40:10and you've got a big one.
00:40:12I use it well.
00:40:14I think he's incredibly rude.
00:40:16We're actually in the middle of main course,
00:40:18and now you're here asking for an apology.
00:40:20I really don't think that that behaviour is on.
00:40:25I have my fingers crossed.
00:40:29Oh, here she is.
00:40:30Here she's back.
00:40:32The boss is back.
00:40:33Alright.
00:40:33Who wants the tea?
00:40:34Yeah, give it to us.
00:40:36Okay.
00:40:36What happened?
00:40:37Given what we know about Simon and Angus,
00:40:39who thinks they apologised?
00:40:43No, I didn't say no.
00:40:45No.
00:40:46No, but they have guaranteed with a handshake
00:40:48that I'll have one by the end of the evening.
00:40:49Oh!
00:40:50So pressure's on.
00:40:51I don't believe that he has any intentions on apologising.
00:40:55But I do enjoy seeing him, like, shaking his boots a little bit.
00:40:59Zoe, tell us more about the food.
00:41:00How did it look?
00:41:01I thought it was gross.
00:41:03Based on the fact that they were cooking lamb cutlets on the barbecue.
00:41:06Oh!
00:41:07Oh!
00:41:07It's on the barbecue!
00:41:09Barbecue!
00:41:09Oh, sorry.
00:41:10Candidates.
00:41:11I don't think I've ever eaten the lamb in my life,
00:41:13so I don't know how to tell if it's good or bad.
00:41:17So, lamb cutlets with lamb jimjo and pickled salad.
00:41:22Kristen, what are you expecting from Maine's?
00:41:24I love lamb cutlets.
00:41:25I do want them pink in the middle.
00:41:27You have a pet lamb, haven't you?
00:41:29Not anymore.
00:41:31I was quite attached to that lamb the two times you were there.
00:41:36Lamb cutlets, right?
00:41:37Big thing in my household.
00:41:39Dad would cook them the barbecue all the time.
00:41:40Mum loves a crumb cutlet.
00:41:42Like, this is a very Aussie dish.
00:41:44Now, the Thai element.
00:41:45I don't know about it,
00:41:47because the craziest thing Dad would do would be a tandoori chop.
00:41:49So, this will be interesting to see.
00:41:51Um, I wouldn't do the nam jim jow.
00:41:55I haven't really played with the pickled salad before.
00:41:57Correct me if I'm wrong, but, like, pickling takes a while, no?
00:42:02Yeah.
00:42:03But, yeah, I think I would do it differently to how this is,
00:42:07just from my personal preference.
00:42:11The first instant restaurant that we had in Adelaide
00:42:13did not go the way that Alicia and Deanne planned,
00:42:16and I'm kind of banking on the fact
00:42:19that Angus and Simon will be the same.
00:42:22Can you believe Zoe just came in the middle of us cooking?
00:42:25The goal.
00:42:28Anyway, I am happy with the way those are cooked,
00:42:30so that's what matters, and we're close.
00:42:32A lot of lamb cutlets cooked.
00:42:34Now that that's done, we're one step closer to plating.
00:42:37Beautiful.
00:42:38We're gonna make sure that our pickled salad
00:42:40and all the other components of the dishes
00:42:42really stand out and burst of flavour.
00:42:45How's it taste, man?
00:42:48I would have really liked for this pickled salad
00:42:49to steep a bit more.
00:42:52The pickled salad is not really where we want it.
00:42:55Ideally, we would have had these vegetables done
00:42:58around the start of the entree timing.
00:43:00So they had about one and a half, two hours to pickle.
00:43:04Do you want it, like, is it, is it,
00:43:05it's not worth hitting it with anything late?
00:43:08It's a bit late now.
00:43:09But I'm not gonna let this get to me.
00:43:10We have to serve this dish.
00:43:13Full steam ahead, Angus.
00:43:14Full steam ahead now, mate.
00:43:16I like the way this dish looks.
00:43:18The nam jim jow is in a nice little spoon
00:43:20with a pickled salad at the back
00:43:22and three cutlets all standing tall.
00:43:25Perfect lamb cutlet needs to be, at the most,
00:43:28medium or a medium rare.
00:43:29You still want to have that lovely pinkness to it.
00:43:31I reckon it's actually looking still pretty tasty, man.
00:43:34I know it's not our best effort,
00:43:36but I'm still happy enough to get this dish out there.
00:43:39I hope you'll enjoy it.
00:43:40Alright, Colin?
00:43:41Yep.
00:43:42For you, Manu?
00:43:42Yep.
00:43:43Let's do it, man.
00:43:44I'm happy.
00:43:53Main course is served.
00:43:59Where's the mash?
00:44:00Where's the carbs?
00:44:02Yeah.
00:44:02A potato or two?
00:44:03Some crisps?
00:44:13I'm interested to see the pickled salad.
00:44:16It's a pretty big mound on the plate.
00:44:20You've just got the salad.
00:44:27We've got the cutlets out.
00:44:29I know they're cooked well and we know this sauce is good.
00:44:40But we know this salad is not really out of the standard.
00:44:43And we know there's definitely a target on our back.
00:44:46We'd be a fool not to be a little bit worried about what people are going to say, especially
00:44:50at this stage of the competition.
00:44:55Angus and Simon have found themselves in a pickle with their salad.
00:44:59But are still hoping for sweet success with their main lamb cutlets with Nam Jin Jiao.
00:45:11I can see Manu's face sort of grimace.
00:45:15We know that this salad is not going to land the way we want it to.
00:45:19But Colin, he seemed pretty interested in those lamb cutlets.
00:45:23So hopefully there's a saving grace there.
00:45:27Thank you, gents.
00:45:31Bon appetit.
00:45:42This lamb is cooked so well.
00:45:46No notes on the lamb.
00:45:55I'm honestly surprised that the flavour of that Nam Jin Jiao was really beautiful.
00:46:08The pickled salad, no.
00:46:10That was just really nothing.
00:46:12Didn't really even have that much flavour to it.
00:46:14The sauce, however, was delicious.
00:46:16Give us a bowl of that.
00:46:18With some crackers.
00:46:22There are elements of this dish that I thought were done really well.
00:46:24The lamb is cooked perfectly and there's not a lot of fat to be chewing on.
00:46:29The pickled salad itself was nice, but then together I didn't get the bite.
00:46:32It wasn't harmonious for me.
00:46:33I'm getting a little bit of the sweetness from the Nam Jin Jiao, a little bit of chilli
00:46:37and a whole lot of weird acidity coming from the salad.
00:46:40The lamb, for me, I would have liked it a little bit more moist.
00:46:45From the salad, I thought that everything would have been done a little bit smaller.
00:46:49I thought the Nam Jin Jiao was a really good sauce.
00:46:52The flavours though, I don't know if they necessarily work together as what the boys expected it to.
00:46:58I would say that the girls would be in front of this.
00:47:02Oh!
00:47:03Holy shit!
00:47:05Tables have turned, haven't they?
00:47:07Knocking them out one by one.
00:47:09The tables have turned.
00:47:11This night is going quite the plan.
00:47:13Yeah.
00:47:14And we didn't even plan it.
00:47:15That's the best part.
00:47:23Angus and Simon from Maine, you gave us lamb cutlets with Nam Jin Jiao and pickled salad.
00:47:29How do you think you went?
00:47:31Oh, yeah, this was not as good as our entree, that's for sure.
00:47:34We had some trouble in the kitchen, but we tried a few things to come good, but I think this
00:47:40is not our strongest dish tonight.
00:47:42If I was at a barbecue and I got three lamb cutlets like that, I'd say, give me more of
00:47:46that.
00:47:49But, there's not a cohesion in this dish.
00:47:53How many times you went to a Thai restaurant and had some lamb?
00:47:59Yep.
00:48:01That's the answers right there.
00:48:04The Nam Jin Jiao packed a punch, but it was in a different dish.
00:48:09We're messing with flavours here, we're trying to be fusion, and we're getting confusion, as we say.
00:48:15Then we hit the salad, which is a little bit jarring, because it's not something you really pair with lamb.
00:48:23You know, you can't play with food, you're entitled to really mix anything you want, as long as you understand
00:48:31the two cuisines that you're binding together.
00:48:34It needs to make sense, okay?
00:48:37Thank you, James.
00:48:38Thank you, James.
00:48:43Simon, do you know what our problem is?
00:48:45We hate salad.
00:48:46Do you know what we do when we cook?
00:48:48We get that meat, we get that sauce, and we just sit there going like this.
00:48:52How good's this?
00:48:53Also, when's the last time you ever saw lamb on a Thai dish?
00:48:56Yeah, never.
00:48:57This feedback, it's hit me harder probably than I thought, like, it was overwhelmingly negative.
00:49:03And it's hard, because the truth hurts, right?
00:49:06And you just have to sit with it.
00:49:08Let's move into the dessert.
00:49:09Yeah, final course, mate.
00:49:10Let's get busy.
00:49:11Come on.
00:49:12Bread and butter pudding time.
00:49:14Tonight we're serving for dessert a bread and butter pudding with black sesame ice cream.
00:49:17All right.
00:49:18In this big mix, it's a buttery, sugary, creamy mix.
00:49:22It's just to soak that bread.
00:49:24Like, that bread needs to have flavour, otherwise it's just going to be gross.
00:49:27The trickiest element to get right with this dessert is, of course, making proper bread that has enough time to
00:49:32soak in that custard and get that sweet sort of eggy, warming sensation.
00:49:38I don't think you understand how delicious this is going to be.
00:49:41I know it's looking ugly, but it's going to be seriously tasty.
00:49:46I think at this stage, redemption is still on the table, but it's really hanging in the balance.
00:49:50I just want to get this covered and in the fridge.
00:49:53Let's get this thing actually soaking, guys.
00:49:56It's really make or break now for this dessert.
00:49:59It needs to be a winner, or at the very least, really solid.
00:50:06All right, I've got a question.
00:50:07Who's got the better hair here?
00:50:08Is it Harrison or Zach?
00:50:12Zach's for me.
00:50:13He's giving, like, this, like, merman vibe.
00:50:15It's actually a wig.
00:50:16It could be a little bit...
00:50:18Jason Momoa?
00:50:19Yeah, I was thinking about Jason Momoa.
00:50:20Yeah, I was thinking about Jason Momoa.
00:50:21What?
00:50:22Do you actually not see it at all?
00:50:23Yeah, I'm a bit of a Hercules.
00:50:25No.
00:50:26Because Jason Momoa is so, like, mm, and sexy.
00:50:29Oh, what I am.
00:50:30Chopped lima.
00:50:33Teddy gets a bit of, like, a Ryan Gosling with his...
00:50:35Oh, go, go, go, go.
00:50:37There we go.
00:50:38A younger version here.
00:50:40A younger Ryan Gosling, oh, please don't.
00:50:43I will take that.
00:50:45Any day of the week.
00:50:47A bit Elton John, I'd say, also.
00:50:49Elton John?
00:50:49Oh, yeah.
00:50:51I said, um, Elvis.
00:50:52No.
00:50:53No, no, I also said Harrison was, um, Freddie Mercury.
00:50:57And someone else said Benson Boone, but...
00:50:58Benson Boone, actually, yeah.
00:51:00Benson Boone.
00:51:00One, I can't sing, and two, I can't flip anywhere near as well as he can.
00:51:04And clothes that tight would not fit me.
00:51:07Oi, I've got me, okay?
00:51:08It's Kaz and Kim.
00:51:09Oh, yes.
00:51:11And then, who else have we got?
00:51:14Mm, Colin, who looks like...
00:51:15A washed-up chef, maybe.
00:51:17Oh!
00:51:19I'm outta here.
00:51:24Maybe, I better just have a look at the ice cream then, hey?
00:51:27Why not?
00:51:28Let's have a little look.
00:51:29I actually haven't checked on it once.
00:51:30The ice cream has been in the freezer since the entree.
00:51:33And that's looking pretty cash, dude.
00:51:35Oh, brother!
00:51:37Look at the...
00:51:39Okay, ice cream.
00:51:41They call him the milkman.
00:51:43I'm gonna fill this up with boiling water.
00:51:45Yep.
00:51:46And you can do your ice cream over here.
00:51:48Yep.
00:51:48Because then we're not serving a huge amount of food, presentation becomes really crucial.
00:51:53Uh-oh.
00:51:55This is melting.
00:51:56Just, yeah, get them in there the best you can while they're melting.
00:51:59This is a really defining moment for us.
00:52:01We wanna make sure that we can do better than our last score,
00:52:03because we know that we're capable of that.
00:52:06These are kind of getting all messed up now, because it's getting too soft.
00:52:09Let's just get them in the freezer, man.
00:52:11Alright?
00:52:12Yep.
00:52:12We only need 55 to go through, but we're looking to redeem ourselves
00:52:16and show that the OGs mean business.
00:52:19Beautiful.
00:52:20Right down the bottom.
00:52:21I know.
00:52:23Angus.
00:52:24What?
00:52:24Help.
00:52:24Right now.
00:52:26Don't!
00:52:28This fell.
00:52:29Oh.
00:52:29Hearing the clanging of that ice cream hit the floor has just sent us into a derma spiral.
00:52:35It's not.
00:52:35No, it's not alright, because it's melting now.
00:52:37You start on a high, you talk yourselves up, and the pressure of the kitchen just beats
00:52:42you down and can really get all over you.
00:52:47Right, these are, these are, they're okay.
00:52:49They can go on.
00:52:50Yep.
00:52:50Right.
00:52:51Put them back in the freezer.
00:52:52Cool.
00:52:53Simon, I'm just filling up these bread and butter puddings.
00:52:56These bread and butter puddings I'm serving in individual ramekins.
00:53:00So basically I want it to be glistening with butter and protruding from the cup.
00:53:07But looking at my bread, some of the chunkier bits have not soaked up this moisture like
00:53:12I was hoping.
00:53:13It's like, that looks kind of like slurry like.
00:53:15Yeah, I know.
00:53:17We need to drain these, they're looking too wet.
00:53:20They're not going to cook properly.
00:53:22We're just trying to get this dessert sorted and it's just going completely ass up.
00:53:27What the hell?
00:53:29Now.
00:53:36Now.
00:53:53I want to dab Simon's head with paper towel because there's a vein that keeps popping out.
00:54:04I'm not sure what's going on but it's sort of like.
00:54:08Yeah, when things start going wrong in the kitchen I get a bit frustrated.
00:54:12I just want these to have a bit of height in the top so that they're kind of like, see
00:54:16that?
00:54:18Okay.
00:54:18I feel like this is going to become a claggy mess now.
00:54:22Which I'm a little bit concerned about.
00:54:25Well, we're here now.
00:54:26I know.
00:54:28It's not great.
00:54:29It's pretty bad.
00:54:30Alright, let's just get these things in the oven, man.
00:54:32But at the end of the day, you do hope for the best.
00:54:39Random butter pudding, black sesame ice cream.
00:54:41Who wants to go first?
00:54:42Black sesame ice cream, yum.
00:54:44I love black sesame, so I'm excited for that part.
00:54:48But I haven't really had bread and butter pudding.
00:54:51I don't really know what I'm expecting.
00:54:53Obviously, I do want them to fail because we are on the bottom.
00:54:56But at the end of the day, we'll score fairly.
00:54:59If they smash it out of the pot, that's just, you know, you're going to take them on the
00:55:02chin.
00:55:03I also don't think I've ever had bread and butter pudding.
00:55:05I love custard, I love bread, so hopefully I like the dessert.
00:55:09More than that, I'm hoping Angus and Simon will give me an apology.
00:55:12But I'm still waiting at this stage.
00:55:14I have eaten a lot of bread and butter pudding growing up.
00:55:17I was one of six kids.
00:55:18It was the dish that you used your scraps of bread for.
00:55:21It can be absolutely delicious.
00:55:23A perfect bread and butter pudding needs a large component of the custard.
00:55:27That's the bit that's delicious to eat.
00:55:30I like sesame ice cream.
00:55:31Super excited for that because I love black sesame.
00:55:34A bread and butter pudding, it sounds like a simple dessert, but those flavours have to
00:55:38be perfect.
00:55:39And to partner this with a black sesame ice cream, is it going to be harmonious?
00:55:45I am sceptical.
00:55:47The proof was in the pudding.
00:55:49Proof in the bread and butter pudding?
00:55:50Yeah, I know.
00:55:59I still think we can turn this dessert around.
00:56:02Jeez, this really puffed up this time.
00:56:04This bread is like a caterpillar.
00:56:07It starts off really ugly, but after I put it in its little cocoon, it's turned into a
00:56:11beautiful butterfly.
00:56:12We should test one, I suppose.
00:56:17It looks a bit studgy.
00:56:28That's not a tan.
00:56:31I'm just not getting that really punchy custard flavour, and so they're a bit dry, which is
00:56:36a little disconcerting.
00:56:37I almost want to serve the ice cream on top.
00:56:41Mush it down and let it try and melt through the bread and butter pudding.
00:56:45Would it not make more sense just to put it on the side?
00:56:48We're in damage control at this stage.
00:56:50I'm worried about the bread and butter pudding, and I'm just trying to cover up my mistakes
00:56:55in all the wrong ways now.
00:56:57I thought that I could put make-up on a pig and hide the...
00:57:00Isn't it lipstick on a pig?
00:57:01You always say make-up on a pig.
00:57:02Make-up on a pig.
00:57:03Well, you know.
00:57:04I think visually it actually looks okay.
00:57:07I just know that people are going to be disappointed when they actually taste it.
00:57:11But the black sesame ice cream is really nice.
00:57:14It's savoury.
00:57:15It's almost got that smokiness to it.
00:57:17It is there to melt through that pudding and give it a bit of extra flavour.
00:57:22Let's go.
00:57:23Colin, this for me.
00:57:24Colin, of course.
00:57:25Awesome.
00:57:26Beauty, mate.
00:57:27Let's go.
00:57:40Let's go.
00:57:42Dessert is served.
00:57:51Sorry.
00:58:04this dessert smells really really good I am a bit concerned that it's individual
00:58:09portions because it has more risk of drying out
00:58:29the judges have started eating and I know it's not going down very well
00:58:34it's not going to be very pleasant to have this stodgy bread in your mouth
00:58:40thank you gents take a break and we call you back for our final critique
00:58:43thank you sorry can I just get a suggestion for everybody I think if you take your ice cream
00:58:48and you just plop it on the top it should melt through and make it quite enjoyable
00:58:52you should have tell us that
00:58:57Angus and I came into this cook super confident you know got a big chat at the table and now
00:59:03we might be eating our own words
00:59:10in Adelaide Angus and Simon have just served up their final course
00:59:15bread and butter pudding with black sesame ice cream
00:59:20I'm worried about the bread and butter pudding
00:59:22this dessert is just going to be stodgy
00:59:25I'm worried about the target on our back
00:59:26I'm genuinely worried about our position in the competition
00:59:30thank you gents take a break and we call you back for our final critique
00:59:34thank you thank you
00:59:35sorry can I just get a suggestion for everybody
00:59:39I think if you take your ice cream and you just plop it on the top
00:59:42it should melt through and make it quite enjoyable
00:59:45you should have tell us that
00:59:47I know sorry
00:59:50thank you
00:59:51thank you
01:00:06I'm tasting nothing
01:00:08yeah the bread and butter pudding is bland
01:00:10it really just feels like a muffin with ice cream
01:00:24what the hell has gone on in that kitchen
01:00:38there's not any custard anywhere
01:00:41it's just bread
01:00:45for me one of the biggest parts and the yummiest part about a bread and butter pudding is the custard
01:00:49and there isn't any
01:00:50I think making them this small
01:00:52it would be very hard to not dry it out
01:00:56I didn't mind the flavour of the ice cream
01:00:59I think putting the ice cream in it didn't make it taste any better for me
01:01:05it was dry and I don't like sesame ice cream
01:01:10so the bread and butter pudding
01:01:12if that's how it's supposed to be I'd never order that ever
01:01:16I think I'm putting in my mouth for two seconds I had to have a glass of water just to
01:01:19get it down the back of my throat
01:01:20our dessert failed their dessert failed we are neck and neck
01:01:24I think we actually may have a shot of getting off the bottom
01:01:27yeah
01:01:28I did like the sesame ice cream
01:01:31I was expecting the pudding to actually be custody
01:01:34and I'm a little bit disappointed that it wasn't
01:01:36but I think the saviour of the dish was actually putting the ice cream over it
01:01:39because I felt like the flavour was better than the pudding alone
01:01:45with all three courses complete
01:01:47it's time for each team to score Angus and Simon's instant restaurant
01:01:51out of ten
01:01:55they're duck and shiitake mushrooms for entree
01:01:57yeah
01:01:58they were pretty tasty
01:01:59they were pretty tasty
01:02:00the only thing was that the filling was a bit crumbly
01:02:03I thought the sauce was really good
01:02:05but like honestly my dumplings were just really burnt
01:02:09yeah
01:02:09and I thought the sauce was quite overpowering
01:02:12yeah
01:02:13mine were burnt
01:02:15didn't go well together
01:02:16but showed some good techniques
01:02:20the dumplings
01:02:21I didn't mind
01:02:22I actually liked them
01:02:23enjoyed them
01:02:24yeah
01:02:24still like hitting mislons and bits and pieces there
01:02:26for Maine we had the lamb with the pickled vegetables
01:02:31the lamb was cooked very well
01:02:33the salad was just strange
01:02:35confusing
01:02:35and the pineapple confusing
01:02:36it was very confusing
01:02:38the pickled salad didn't really have much pickle elements
01:02:41and it was cut so big
01:02:43lamb for Maine
01:02:44it was cooked really perfectly
01:02:46but the salad was just like an afterthought
01:02:48it just didn't work
01:02:50and then a bread and butter pudding
01:02:52like I said
01:02:52oh my god that was the worst
01:02:54you know I didn't like the ice cream
01:02:55so I didn't like sesame otter
01:02:57the bread and butter pudding
01:02:58should have been a little bit more saucier
01:03:00it was just quite dry and dense for me
01:03:03yeah
01:03:03I did like the sesame ice cream though
01:03:05yeah
01:03:08six?
01:03:09a six does make sense
01:03:10I think it's alright
01:03:11a six?
01:03:12yeah alright
01:03:12definitely
01:03:14a five?
01:03:15I can agree with a five
01:03:16a deal
01:03:17give them a five
01:03:18so do you reckon we should lock in a five tonight?
01:03:20I would probably
01:03:21yeah let's go a five
01:03:22cool
01:03:23I'd be happy to give them a five
01:03:24I think a four is a little harsh
01:03:26we'll go five
01:03:27so tonight what are you thinking?
01:03:29tonight's scoring is the most important for us being that obviously we're on the bottom
01:03:34there wasn't really a stepping up from round one so pretty much means that um
01:03:39you're getting low skills
01:03:40yeah
01:03:40I'm thinking um
01:03:42I'm thinking a three
01:03:44yeah I'm happy with a three
01:03:45yeah
01:03:45signs are delivered
01:03:47you're gone
01:03:47they're gone
01:03:50no matter what happens tonight
01:03:52I'm proud of what we did
01:03:53are you ready to face the scores?
01:03:55let's go hear the music
01:03:56easy mate let's go
01:03:59hear these final scores
01:04:00I know that the numbers are gonna hurt
01:04:03but
01:04:04I'm just
01:04:05hanging on
01:04:06for dear life
01:04:08that we can stay in this competition
01:04:17pressure of this competition I think has just hit us like a truck
01:04:20Alicia and Deanne are at the bottom and they scored 54
01:04:23after tonight's performance with our three dishes we are just sort of fingers crossed that we're not on the bottom
01:04:28of the leaderboard
01:04:31Angus and Simon thank you for having us back to last orders
01:04:37and now it's time for the scores
01:04:39the guest teams
01:04:41have given you a combined score of
01:04:4624 out of 50
01:04:5224 out of 50 is
01:04:55pretty bad
01:04:56it's a fail
01:05:04alright shit
01:05:05so right now it's neck and neck
01:05:07at least it wasn't better than ours
01:05:09and now it's our turn
01:05:10we'll score each dish out of 10
01:05:13James Fountree you served us a duck and shiitake dumplings
01:05:17with orange and aniseed sauce
01:05:22I think it was a good start of the menu tonight
01:05:25I think the dumplings were cooked okay
01:05:29I think you may have fried one or two a little bit hard in the pan
01:05:33so there was a little bit of charring on it
01:05:36the duck I think needed a bit of sweated onions and garlic in there
01:05:41but it had good flavour
01:05:43I love the sauce
01:05:45I think it was really well balanced
01:05:46he had a good amount of acidity
01:05:50the scum giving you for your entree
01:05:54is a 7
01:05:58for your entree tonight I score you a 7
01:06:052-7
01:06:052-7
01:06:062-7
01:06:08looking good looking good
01:06:08it's not too bad honestly
01:06:09looking good
01:06:12it's higher than ours already
01:06:13it's not looking great if these are the scores that are going to continue
01:06:16my heart is just pounding inside of me right now
01:06:19I'm just sitting there like
01:06:21out of your mouth
01:06:22for my lamb cutlet with nam ginger and pickle salad
01:06:27the sauce to nam ginger was delicious
01:06:30balancing the acidity the sweetness and the saltiness of the sauce
01:06:35but I don't think it belonged to that dish
01:06:38the lamb was cooked beautiful and pink had that little bit of char on it
01:06:43I could have eaten a few more of those
01:06:45and then I had the pickle salad
01:06:47and then we had the pineapple on top of that
01:06:49it all was a little bit of a mess
01:06:53so I only enjoyed half that dish
01:06:57so I score you a 5
01:07:02the scum giving you for your main course is a 5
01:07:095 out of 10 only like half the dish
01:07:12it's a bit of a shame
01:07:13that pickle salad really dragged us down
01:07:17it's looking good
01:07:18it's evening out
01:07:20surely the boys can't beat us
01:07:23for dessert you gave us bread and butter pudding with black sesame ice cream
01:07:29what I love is you got that slightly sweet custard
01:07:33that sort of soaks into that bread
01:07:35little gaps in between the bread
01:07:37little lodgements of that custard
01:07:39the sultanas
01:07:41and I got none of that here
01:07:49I'm losing my head right now
01:07:51I can't keep up I don't know where we are
01:07:53come on give us those desserts cause
01:07:54the bread was heavy
01:07:57you need to have a light bread for the
01:07:59custard to be soaked in
01:08:01if the bread is heavy
01:08:04there's not enough
01:08:06sponging happening
01:08:07you know what I'm saying
01:08:08and what's happened is
01:08:10by breaking the bread the way you did it
01:08:12there was no pieces as such
01:08:15to become that sponge of the custard
01:08:17the ice cream I didn't mind
01:08:19quite like the black sesame ice cream
01:08:22but it was less than half a dish for me
01:08:24I score you a four
01:08:29the score I'm giving you for your dessert
01:08:35is a three
01:08:41so Angus and Simon that gives you a grand total score of
01:08:46fifty-five
01:08:47fifty-five
01:08:50at the minute you're safe
01:08:54by a point boys come on
01:08:57I mean it's not going to break us
01:08:59but it's definitely it's not where you want to be
01:09:03very rare for me to not have words at the moment
01:09:05and that is unbelievable really
01:09:08yeah
01:09:10can I add something
01:09:14Zoe said she was still waiting on an apology
01:09:20are we really doing that right now?
01:09:25maybe twelve
01:09:28you over promised and under delivered gentlemen
01:09:31you're very lucky to still be in a competition right now
01:09:36with their score of fifty-five points
01:09:39Angus and Simon are just one point above Alicia and Deanne
01:09:43who remain at the bottom of the leaderboard
01:09:46there is only one team left to cook in round two
01:09:51we've got Zoe and Zach next
01:09:54the question is, are we going to get better food?
01:09:58I'm going to say yes
01:09:59I'm pretty confident that we can do better than fifty-five
01:10:02so next we're off to Newcastle
01:10:04best of luck
01:10:05thank you
01:10:10I'm a little bit disappointed in you Simon
01:10:11you can't put your money where your mouth is can you?
01:10:15I do not believe that either of us have been made nervous
01:10:19or made feel intimidated
01:10:22we have no doubt that we are going to beat these two scores
01:10:25by the skin of this one
01:10:26let's take a break
01:10:27yeah
01:10:27please, let's get out of here
01:10:30every night
01:10:31I don't eat meat
01:10:32I don't eat meat
01:10:33she hasn't eaten the food
01:10:36what are you even doing here?
01:10:37they're overreacting a bit
01:10:38I don't feel like it's a problem at all
01:10:40now it's her turn
01:10:42we can absolutely do it
01:10:44everyone's asking
01:10:45what will she cook?
01:10:49so we'll wait and find out
01:10:51I'll be ripping it apart no matter what's put on the plate
01:10:56this is a horror show for me
01:10:58sloppy
01:11:00depression salad
01:11:02next
01:11:03so did you like it?
01:11:07and what's in the dessert?
01:11:09ooh, that's actually really good
01:11:11that will divide
01:11:12I'm a little weirded out
01:11:14really, really delicious
01:11:15the table
01:11:16I don't reckon these flavors go together
01:11:17it doesn't
01:11:19I'm a bit shocked
01:11:20to be honest with you
01:11:22I'm... I'm actually upset
01:11:26oh my god
01:11:27just wait till you see her cook
01:11:30one team will be eliminated
01:11:35unmissable NKR Monday