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00:00:00It's almost here, but before we open the doors on Kitchen HQ, there's one more instant restaurant to go.
00:00:11Oh, wow.
00:00:12Stunning.
00:00:13Oh my God.
00:00:15Tonight, Newcastle's sassy friends, Zoe and Zach, are ready to rock the table.
00:00:22Angus and Simon have said that I am the weakest link at the table. They've definitely thrown some daggers.
00:00:27In the words of the great Kelly Clarkson, what doesn't kill you makes you stronger, right?
00:00:32It's the instant restaurant where everything is on the line.
00:00:37One team will be eliminated.
00:00:39Alicia and Deanne, you are at the bottom of the leaderboard.
00:00:43Zoe and Zach, beating the score is easier said than done.
00:00:48Dear Food Gods, if you could make this meal be an absolute disaster, that would be very great.
00:00:57But it's Zoe and Zach's biggest rivals.
00:01:00Angus and I would love to hear Zoe and Zach's name come up as you've been eliminated.
00:01:05Who've cooked up a cunning plan to send the sassy friends to their demise.
00:01:12I'll be ripping it apart no matter what's put on the plate.
00:01:15It's a pretty good game plan.
00:01:16It's not bad.
00:01:18There's not a lot of flavour going on.
00:01:20This is a bit of a horror show for me.
00:01:21It's not a great dish.
00:01:24So did you like it?
00:01:25Has anyone got a negative score before in MKR?
00:01:29Who will be the final team to make it to Kitchen HQ?
00:01:34Yeah, I'm feeling really nervous.
00:01:36I just have that pitch in my stomach and that will be going home.
00:01:39You've been eliminated from my kitchen walls.
00:01:50This is it.
00:01:52The last instant restaurant of the round.
00:01:57Tonight, one team will be eliminated.
00:02:05In the coastal New South Wales town of Newcastle, gatecrashers Zoe and Zach are ready to come out swinging and
00:02:13prove they have what it takes to earn their place in Kitchen HQ.
00:02:20Oh my god, I can't believe it's finally here.
00:02:23I know, I'm so excited.
00:02:24We're finally the ones that get to cook tonight.
00:02:27I can't wait.
00:02:27I would love to win MKR 2026.
00:02:30Zach and I really want to go as far as we can and hopefully win the $100,000.
00:02:35I'm so happy with our menus today.
00:02:37Yeah.
00:02:38It is absolutely us on a plate.
00:02:39Yeah, now it's our turn to show everyone what we can do.
00:02:44I think Zoe is an absolute joke to this competition.
00:02:46I do not take her seriously at all.
00:02:48She's a pescetarian and it's a bit odd that you can't order food and you are here.
00:02:52So there would be a big smile on my face if Zoe and Zach got eliminated tonight.
00:02:57I think it might be time for a big party.
00:03:00But should we get this show on the road?
00:03:02Absolutely.
00:03:02Yeah, let's hit it.
00:03:05Zoe and Zach have just under five hours to shop for ingredients, set up their instant
00:03:12restaurant and prepare their dishes before their guests arrive.
00:03:17How amazing would it be if like we topped that leaderboard tonight?
00:03:21Like mid 80s to high 80s?
00:03:23I reckon 85.
00:03:24Yeah.
00:03:25Yeah.
00:03:25Like that would literally shut everyone up at the table who ever questioned us if we should
00:03:31be here or not.
00:03:32Angus and Simon, they've been quite harsh and disrespectful about Zoe being a pescetarian.
00:03:38But tonight they will be eating their words.
00:03:41I'm being passenger princess today.
00:03:42I love it.
00:03:44Zoe and Zach, the gay crushers, everything's on the line tonight.
00:03:48It's either them going home or Alicia and Diane.
00:03:53Let's get our fish.
00:03:56Zoe has copped a lot of flack for being a pescetarian.
00:04:00So tonight's menu, I can guarantee you, she's really got a target on her back and it doesn't
00:04:04work.
00:04:05Hi, good morning.
00:04:06Hey guys, how's it going?
00:04:07Good, how are you?
00:04:08Good, good.
00:04:08How can I help yous?
00:04:09We're just after some local swordfish, just a whole fillet.
00:04:13She's pescetarian.
00:04:14Wait, she's pescetarian?
00:04:15She's pescetarian.
00:04:16I did not know she's pescetarian.
00:04:19There's a few risks to doing a pescetarian menu.
00:04:22Great fish can be sublime, but even just okay or subpar fish is such a disappointment.
00:04:30The swordfish is the star of our main.
00:04:32Yes.
00:04:33For main, we are going to be cooking crumbed swordfish with fennel salad and lemon rosemary
00:04:38potatoes.
00:04:39What do you find wrong with this main course?
00:04:41Crumbing a piece of swordfish.
00:04:44Ding.
00:04:44It's the wrong piece of fish to crumb because you want the crumbs crispy, it means you've
00:04:49got to fry them and you've got risk of overcooking the swordfish.
00:04:53Overcooked swordfish is one of those things that you can't really forgive.
00:04:56Here you go, guys.
00:04:57Thank you so much.
00:04:59Zoe and Zach have caused a stir.
00:05:01Shame on them by not eating meat.
00:05:03Let's see where Wool is shot.
00:05:04Zoe's pescetarian and that has gone down really badly.
00:05:08So I think absolutely tonight they need to serve and will serve fantastic seafood and I think
00:05:14they're going to nail it.
00:05:16Let's go.
00:05:18So we need rosemary for the potatoes.
00:05:20Yeah, a couple of herbs here.
00:05:23So we need honey to garnish our zucchini flour.
00:05:27Yes.
00:05:28For entree, we're making cashew cream zucchini flours with caramelised onions.
00:05:32So we do have a cashew cream filling.
00:05:35Perfect.
00:05:35I do like a zucchini flour that's got like a light batter and it's crunchy on the outside.
00:05:42But I think if the cashew cream, if it doesn't have anything else interesting in it, it could
00:05:46be very boring.
00:05:47I think a few people might play strategy tonight.
00:05:50Oh, there's definitely going to be strategy at the table.
00:05:53I think the girls will definitely be looking for a strategic score to keep themselves in
00:05:57the competition.
00:05:58Absolutely.
00:05:59But then, you know, I'm interested to see how Angus and Simon are going to score as well,
00:06:02knowing that they've had beef with us the entire time.
00:06:05We are on the bottom of the leaderboard, but...
00:06:08Have we taken out a team before?
00:06:09Yes.
00:06:10Can we do it again?
00:06:11Yes.
00:06:12We are ready to take care of some business.
00:06:16Thanks, Zoe.
00:06:17Thank you so much.
00:06:18Cheers.
00:06:18Have a good day.
00:06:19Welcome to the show.
00:06:20Let's make moves.
00:06:22Let's go.
00:06:23Let's go.
00:06:24Let's go.
00:06:24Shopping done.
00:06:25Zoe and Zach now have under four hours to create their instant restaurant and prepare
00:06:31their dishes before the circling sharks arrive.
00:06:36All right.
00:06:38Let's get this restaurant set up and ready to go so we can get into the kitchen as soon
00:06:42as possible.
00:06:43I'm really excited to showcase what we can do at this restaurant tonight.
00:06:46Shuck yeah.
00:06:47Shuck yeah.
00:06:48Our instant restaurant is called Shuck yeah.
00:06:50It is pretty much us to a tee.
00:06:52A little bit of cheeky, a little bit of fun.
00:06:53The vibe is coastal Mediterranean.
00:06:56An island holiday.
00:06:57Yeah.
00:06:58I think both Alicia and Deanne and Angus and Simon are going to come in hot tonight.
00:07:03But Zoe and Zach's best revenge would be to produce an amazing meal tonight.
00:07:09We've always loved to have our friends over.
00:07:12It might not be friends at the table tonight.
00:07:14There are a couple but maybe a bit of a couple of enemies as well.
00:07:18It'd be really nice to be able to you know rub it in their faces a little bit.
00:07:21I'm very confident that we'll be able to deliver.
00:07:23We're going to have a beautiful menu and I think you know I think we've got this.
00:07:27We're definitely feeling good.
00:07:28Our restaurant is done.
00:07:30Yeah.
00:07:31Time to get cooking.
00:07:32Yeah we need to get in this kitchen.
00:07:36Yes I'm so excited.
00:07:37Oh my god.
00:07:38Let's shucking do this.
00:07:40We've absolutely got this covered.
00:07:42How exciting is this?
00:07:44Today's our big day.
00:07:45We get a chance to put our money where our mouth is.
00:07:48Make sure she's cinched.
00:07:49You want it super tight?
00:07:50I feel like I'm being bestowed.
00:07:52Zach and I have been best friends for 20 years now.
00:07:55We live together, we've worked together, we went to school together.
00:07:58We've travelled together.
00:08:00We absolutely have what it takes to win MKR.
00:08:03We've got to kill it.
00:08:04Zach yeah.
00:08:06I'm going to go straight into the panna cotta.
00:08:08Yes.
00:08:08For dessert tonight we have basil panna cotta with lemon curd and strawberries.
00:08:13I'm going to pick the basil.
00:08:14Basil panna cotta.
00:08:15I think it's a nice little twist actually.
00:08:17Yep.
00:08:17Basil is a beautiful herb used in many savoury dishes but works very well in desserts.
00:08:23But lots of basil.
00:08:25I want to taste the basil in there.
00:08:26I am working on the base of the panna cotta.
00:08:30Thickened cream, milk and you'll blend the milk into the basil.
00:08:34Yes.
00:08:35I think that they're going to be quite surprised when they read this on our menu because basil
00:08:40panna cotta is not something that you would normally see anywhere.
00:08:42So you know a bit of shock value with this one as well which I think is really exciting.
00:08:47These flavours we love and we love like the freshness and the zestiness so we hope that everyone
00:08:51else does.
00:08:51It's actually a really beautiful light flavour that it adds.
00:08:54It kind of has that like really nice herbaceous fresh flavour which pairs really perfectly
00:08:59with the cream and everything that's on there as well.
00:09:01And it works really good with the vanilla.
00:09:03Yes.
00:09:04We're going to be the standout 100% because this one is going to absolutely blow them out
00:09:09of the water.
00:09:10Yeah.
00:09:10I would love to get a 10 fratisette today.
00:09:12I know that it slaps every time we make it.
00:09:14We love eating it and I hope that the table and the judges do as well because it is delicious.
00:09:18It tastes good.
00:09:20The basil is like the perfect amount and you can also taste the vanilla and it's just delicious.
00:09:27Perfect.
00:09:29Tonight Zach and Zoe need to beat 54 to not be on the bottom.
00:09:33I think they can do it but they don't know yet what that instant restaurant MKR pressure
00:09:39is like.
00:09:40Zoe, I'm starting the cashew cream filling for the entree.
00:09:45The cashew cream filling is primarily made from cashews but we're making sure that this
00:09:50dish isn't like super bland by adding pecorino cheese, garlic, onion, salt.
00:09:56We've got some smoked paprika in there as well.
00:09:58How much lemon juice do you think we should add?
00:10:00Like two tablespoons?
00:10:01Yeah.
00:10:02You know, like we need that burst of flavour.
00:10:04We need that intensity with everything on the plate.
00:10:07At this stage we're feeling pretty comfortable.
00:10:10Everything is on track.
00:10:11Should I start piping the zucchini flowers?
00:10:13That would actually be a really good idea.
00:10:15Yeah, maybe get that going.
00:10:16I think this whole menu is, you know, the most important food that we've ever had to cook.
00:10:20It is a little bit nerve wracking to know that it's going to be Alicia and Deanne or Zoe and
00:10:25I eliminated.
00:10:25Like I think people are expecting big things from us and, you know, like Alicia and Deanne are on the
00:10:30bottom.
00:10:31Simon and Angus have had this opinion of us the entire time and I think if we don't knock it
00:10:35out of the park, they're going to be our harshest critiques.
00:10:37Yeah, I agree.
00:10:44Zach and Zoe's final instant restaurant.
00:10:46Alicia and Deanne, they must be feeling pretty worried.
00:10:50They're in a very dangerous position.
00:10:51They could be going home.
00:10:52Can a pescaterian menu be competitive?
00:10:54Let's find out.
00:10:57Zoe and Zach should be scared of us because we've taken out a team before and we'll do it again.
00:11:02We won't go down without a fart.
00:11:03We cooked last night, Angus, and boy, oh boy, did that not go to plan.
00:11:08We're second to the bottom on the leaderboard.
00:11:10But Zoe and Zach, there's a very hot chance they're going home tonight.
00:11:15Bye-bye.
00:11:16I need you guys.
00:11:16I need you guys.
00:11:18I need you guys.
00:11:19I'm with you somebody.
00:11:21I need you guys.
00:11:23I need you guys.
00:11:23Let's go.
00:11:23I need you guys.
00:11:25Oh my God.
00:11:27That's the other teams.
00:11:28Oh my gosh.
00:11:28Are we ready for this?
00:11:29Yeah.
00:11:29I think we're very ready.
00:11:30I think we're going to kill it.
00:11:31You've got this.
00:11:32All right, let's go.
00:11:35Hello.
00:11:37Welcome.
00:11:38Come on in.
00:11:39I'm so glad you guys are up here.
00:11:41Thanks for having me.
00:11:42Hello.
00:11:43Hello.
00:11:44Hello.
00:11:45Hello.
00:11:45Welcome to me.
00:11:46Welcome.
00:11:47Thank you so much.
00:11:48My favorite weakest link, Zoe, is cooking tonight.
00:11:50We're actually at capacity, sorry.
00:11:52So I'll be very keen to put her under the microscope.
00:11:55Oh, wow.
00:11:57Oh, wow.
00:11:58Oh my God.
00:12:00This is a view.
00:12:02We are in this absolutely spectacular instant restaurant.
00:12:09The water's glistening.
00:12:10It feels fresh.
00:12:12It feels Mediterranean.
00:12:14Come on, look.
00:12:15I know.
00:12:16I'm impressed.
00:12:17Look at that.
00:12:17I feel like I'm in Europe.
00:12:19Santorini, here we are.
00:12:21Well, I wouldn't know.
00:12:22I haven't been there.
00:12:23It's going to be really lovely.
00:12:24Lots of seafood, fresh food, very much holiday vibes.
00:12:27This is pretty nice.
00:12:30It's quite nice here, really.
00:12:32It's pretty good.
00:12:33It's pretty.
00:12:33I actually think it should be a good night other than the food.
00:12:41Hello, everybody.
00:12:43Welcome to Shuck Yeah.
00:12:45Shuck Yeah.
00:12:46By the ocean, lots of good beaches, lots of good seafood.
00:12:48Bring it on.
00:12:49This restaurant is Zoe and I on a plate.
00:12:53We are going to be serving you a lot of Mediterranean, coastal-inspired food.
00:12:58Zach and I traveled across the Mediterranean together.
00:13:00We fell in love with the food.
00:13:02We cooked so much in hostels together.
00:13:04Yeah.
00:13:04And this is just really what expired our flavors.
00:13:07So hopefully you get to enjoy it as much as, you know, your next Greece trip.
00:13:12I'm expecting beautiful fresh flavors, fresh ingredients, gorgeous seafood.
00:13:18Like, if they do that, I will be in heaven.
00:13:21But if they fail, I could just be in the deepest depths of despair.
00:13:27And we do ask the table for no strategy tonight.
00:13:31And if there is?
00:13:32We'll be shucking disappointed.
00:13:36I'm certainly not going to listen to Zoe about not using strategy.
00:13:39If anything, I'm going to amp up my strategy after that comment.
00:13:42Has anyone got a negative score before in Canada?
00:13:45Good luck, guys.
00:13:46Bye, guys.
00:13:50All right, everyone, I can raise your glass for the final instant restaurant of the round.
00:13:54What a beautiful view.
00:13:55Hopefully the food is just as nice.
00:13:57Cheers.
00:13:58Cheers.
00:14:01Cheers.
00:14:03What do we all think about only one OG team redeeming themselves?
00:14:08See, it is hard in the kitchen.
00:14:10The heat gets to you.
00:14:12Last night, we had Simon and Angus' instant restaurant.
00:14:16And, well, just goes to show that there's not always redemption in the kitchen the second time around.
00:14:22I mean, 55 got us to HQ, though, didn't it?
00:14:26I feel like we have been redeemed, actually.
00:14:28And then in between, we find out the goss.
00:14:30The gate crashers told us that Simon and Angus would like to take us to HQ
00:14:35because they think that we're an easy target to take out.
00:14:38We'd like to circle back to a conversation
00:14:40where you wanted to take us to HQ because you can cook better than us.
00:14:43Apparently by one point looks like boys.
00:14:45That's right, it's proven.
00:14:47We've knocked you off both times.
00:14:49But the question is,
00:14:50why weren't you ballsy enough to say it to our face?
00:14:53Let's get to the bottom of this.
00:14:55Mmm.
00:14:57Can you cook better than Alicia and Deanne?
00:15:03I think in an elimination cook-off...
00:15:06Yeah, we'd beat you.
00:15:07I knew it.
00:15:08No, I think we'd knock you off.
00:15:11Okay.
00:15:13Is it so wrong to say we can beat Alicia and Deanne in headquarters?
00:15:17Like, it's just a no-brainer.
00:15:19I think that we could beat Alicia and Deanne a lot easier than Zoe and Zach.
00:15:23I'm feeling that I wouldn't mind an apology for how you spoke to me.
00:15:26I'll give you a hot tip.
00:15:26No-one at this table is getting an apology from me.
00:15:28Okay.
00:15:29And no-one in the kitchen either.
00:15:30Why's that?
00:15:30Because I don't make apologies.
00:15:31That's not how I work.
00:15:33And the way that Angus and I,
00:15:34and the way we are approaching this competition,
00:15:36is it's us versus you guys.
00:15:40Simon and I are here to win,
00:15:41and we're going to do anything in our power to win this competition.
00:15:44Angus and I would love to hear Zoe and Zach's name come up
00:15:48as you've been eliminated.
00:15:49So that's what we're doing now.
00:15:51That's our strategy.
00:15:52Tonight, I'll be ripping it apart,
00:15:55no matter what's put on the plate.
00:15:56We won't be generous.
00:15:57It's a pretty good game plan.
00:15:58It's not bad.
00:16:01Coming up...
00:16:02Angus and Simon have had a lot to say about us.
00:16:04It hasn't derailed me.
00:16:06It's literally made me just want to be them.
00:16:08In the words of the great Kelly Clarkson,
00:16:10what doesn't kill you makes you stronger.
00:16:12As Zoe and Zach fire up,
00:16:14the teams trade places.
00:16:17If you were to enter this competition with another team-mate,
00:16:20who would it be?
00:16:21I would pick Lucy.
00:16:23She would not put up with my bullshit.
00:16:26I can sure as hell put you in your place.
00:16:30And later...
00:16:31The pressure is on.
00:16:33This is the start.
00:16:34This needs to go well.
00:16:36Zoe and Zach's fish dish
00:16:37to keep their hopes of staying in the competition afloat.
00:16:43Help.
00:16:44It's a nightmare.
00:16:46I'm a bit shocked.
00:16:49I'm actually upset.
00:17:00We're in Newcastle at the final instant restaurant of the round.
00:17:05I've got a question for the table.
00:17:07Did you guys enjoy us not being at the table?
00:17:10I think there was a...
00:17:11The table was much less hostile.
00:17:14Really?
00:17:14Yeah.
00:17:15Things were good?
00:17:19And in the kitchen,
00:17:21Zoe and Zach are upbeat
00:17:22as they coast into their entree.
00:17:25Zoe, the caramelised onions are turning out really well.
00:17:29Amazing.
00:17:29They shouldn't be too long before...
00:17:31The judges are right.
00:17:33Sounds...
00:17:33G.
00:17:46All right.
00:17:47You ready?
00:17:47Here we go, mate.
00:17:48Nice shot, by the way.
00:17:51Oh, my God.
00:17:51Oh, my God.
00:17:52Is that them here?
00:17:53Are we ready?
00:17:55Yeah.
00:17:55Are we good?
00:17:56We're good.
00:17:56Happy days?
00:17:57Yeah.
00:18:01How are you?
00:18:03Who's favourite?
00:18:03Who's favourite?
00:18:04Oh, at the same time.
00:18:06I'm a new sandwich.
00:18:07How lucky are we?
00:18:09Welcome here.
00:18:10How are you?
00:18:10Good.
00:18:11How are you?
00:18:11Hello.
00:18:12Hello.
00:18:12Welcome.
00:18:13Let's go.
00:18:14Let's go.
00:18:18Bonsoir.
00:18:21Good evening.
00:18:30Here we are at the last instant restaurant.
00:18:33After tonight, one team will be eliminated.
00:18:38And the rest of you, you'll move on to the next stage of the competition.
00:18:44Kitchen headquarters.
00:18:46Alicia and Diane, you are in the same position you were in the first round.
00:18:53At the bottom of the leaderboard, but this time with a score of 54.
00:18:59We want to stay above Zoe and Zach right now.
00:19:02So I'm ready to come out guns blazing and really fight for our position to be here.
00:19:07Zoe and Zach, as Angus and Simon proved last night, beating the score is easier said than done.
00:19:18Can you do it?
00:19:19We can absolutely do it.
00:19:21Yeah, we're feeling pretty comfortable in the kitchen at the moment.
00:19:24We're feeling good.
00:19:25Yeah, really good.
00:19:27Zoe and Zach are coming across very confident.
00:19:30I think tonight, Angus and Simon are going to cop a dose of karma.
00:19:34All right.
00:19:35So if you would all like to open your scrolls and reveal the menu.
00:19:44So for entrees tonight, you'll be having cashew cream zucchini flowers with caramelised onions.
00:19:50I love a good zucchini flower.
00:19:52I'm imagining a nice tempura butter, very light.
00:19:56This could be an overall really great dish.
00:19:58Yeah, well, they know what they're doing.
00:19:59For Maine, we have crumbed swordfish with fennel salad and lemon rosemary potatoes.
00:20:05I'm excited for this.
00:20:06I really love crumbed fish.
00:20:08I've never had swordfish.
00:20:09So that'll be something new and exciting.
00:20:12And last but definitely not least, a basil panna cotta with lemon curd and strawberries.
00:20:17If that panna cotta is light, it's set properly, and you've got this wonderful, just elegant basil flavour, it can
00:20:26be delicious.
00:20:28All right.
00:20:29Well, it is nice and simple.
00:20:32I love simple food.
00:20:33But with simple food, you need to make it delicious.
00:20:38Yeah.
00:20:38We will.
00:20:39All right.
00:20:45Dear food gods, if you could make this meal be an absolute disaster, that'd be very great.
00:20:53Um, amen.
00:20:59All right, we need to get straight into it.
00:21:01Yep.
00:21:01Zucchini flowers are looking good.
00:21:03Yes.
00:21:04For entree, we're making cashew cream zucchini flowers with caramelised onions.
00:21:08So I feel like we're in a good position at the moment.
00:21:10I think so, too.
00:21:12All we need to do is caramelise the onions.
00:21:14Yeah.
00:21:14Make the tempura butter and fry the flowers.
00:21:18Tempura is like to be really, like, light and fluffy but crispy.
00:21:23Don't do too much.
00:21:24The caramelised onions are going to be quite soft, and then the cashew cream as well is quite soft.
00:21:28So we need that crunch to kind of cut through and just elevate it.
00:21:33I think it's good.
00:21:34Yeah.
00:21:35How are we feeling about putting these in the oven now?
00:21:37I think so.
00:21:38Chocolate potatoes in.
00:21:39Okay, cool.
00:21:39I'm going to go in.
00:21:40Yeah.
00:21:41The potatoes are in the oven for our main.
00:21:43We want to be roasting them for a while so that we've got a really nice golden crispy colour.
00:21:49The zucchini flowers are now ready to go.
00:21:51We just need to dip them in the batter, and we're good to start frying.
00:21:54Beautiful.
00:21:54I'm just going to give these little onions a stir.
00:21:57The onions are very close to where we want them to be.
00:22:01You should be getting kind of that nice, rich intensity from the balsamic, but then that
00:22:05really balanced sweetness from the brown sugar as well.
00:22:08I honestly believe that we have the ability to make it through to HQ.
00:22:14I agree.
00:22:15Given that Angus and Simon have had a lot to say about us, like, it hasn't derailed me.
00:22:19It's literally made me just want to beat them.
00:22:21In the words of the great Kelly Clarkson, what doesn't kill you makes you stronger, right?
00:22:26There we go.
00:22:27You should get that tatted on your face.
00:22:28I'll get it tatted on my forehead if we get 110.
00:22:34Our entree, tell us what you're explaining with this entree.
00:22:39The cashew creams that I've had before have been quite bland.
00:22:42If they can add a bit more depth to the cashew cream, I think it could be really delicious.
00:22:46Yeah, I'm excited about the entree.
00:22:47I think if they can balance the flavours of the creamy cashew with the caramelised onions
00:22:51and making sure they really caramelise them and make sure they take them the full way,
00:22:56it could be a nice balance of cream and sweetness and a bit of crunch from the zucchini flowers.
00:23:01Yeah, I mean, I like a zucchini flower.
00:23:03I like them when they're stuffed and they've normally got that temperate batter around them
00:23:06and stuff, so they can be good.
00:23:08Yeah, if it's cooked right.
00:23:10There's not a lot of flavour going on there, really.
00:23:14Seth sounds all a bit like brown and gross, whereas the zucchini flowers should, I think,
00:23:18be quite fresh.
00:23:20I expect them to be pretty, actually.
00:23:22Like little actual flowers, not just a battered sort of clump.
00:23:27Butter clumps.
00:23:28How many butter clumps do you want?
00:23:31I think three pretty, little pretty zucchini flowers.
00:23:37Who do you think we'd be going home tonight?
00:23:40I think there will be some strategy from the bottom teams.
00:23:43We'll see.
00:23:46But I'd probably have to say Alicia and Diane will be going home at the end of the night.
00:23:50I just think, yeah, Zach and Zoe are going to come out tonight and prove themselves.
00:23:56We're not giving up tonight.
00:23:57No way.
00:23:58I think it would just be a proud moment to make it to HQ.
00:24:03I'd love to get there and prove to everyone that we do deserve to be in the competition.
00:24:07So, whatever I've got to do, I'm doing it.
00:24:15It's just really beautiful to be able to showcase, you know, our techniques and what we can do.
00:24:20I think they'll be quite surprised because we're doing a vegetarian entree.
00:24:25That is quite risky for us on this menu.
00:24:28I think that's cute.
00:24:29I like them.
00:24:30Oh, they look good, Zachy.
00:24:31Cool.
00:24:32Good job.
00:24:32So, that's playing on my mind.
00:24:34And also, we have a target on our back at this table.
00:24:36Okay, quickly with the microherbs and then we're good to go.
00:24:38We just need cracked pepper.
00:24:40Yeah, I'll get a pepper.
00:24:41We're under a lot of pressure to deliver tonight.
00:24:43You know, this is the make or break for us to go into Kitchen HQ.
00:24:47But we believe full-heartedly that it will be Alicia and Deanne going home tonight.
00:24:52Menu?
00:24:53Yeah.
00:24:54Colin?
00:24:54Let's go.
00:25:06Entree, sir.
00:25:29Zucchini flowers are supposed to be really pretty.
00:25:31This is not pretty.
00:25:32It's quite brown.
00:25:40So in like zucchini flowers?
00:25:42Yeah, they look pretty good.
00:25:44I'm a little bit worried.
00:26:08I am most nervous knowing that we're going to get, like, criticism.
00:26:13Angus and Simon are sitting at the table hoping that this is a flop.
00:26:17I think Zoe and Zach have a false confidence.
00:26:22But it's going to change very quickly, if you ask me.
00:26:29Coming up...
00:26:30Simon, if you take us over to HQ...
00:26:32I've got some single friends out there.
00:26:34The classy bogans propose a new strategy.
00:26:38They're single, dateless and desperate, too.
00:26:43But...
00:26:44I thought that was very tasty.
00:26:46Can Simon tip the scales?
00:26:48This is a bit of a horror show.
00:26:50You're getting the syrup.
00:26:52And save Alicia and Deanne from elimination.
00:27:02At their instant restaurant, Shuck Yair,
00:27:05Zoe and Zach have served their first course of the night.
00:27:08A risky vegetarian dish.
00:27:13There is a lot of pressure on us.
00:27:17Because we're fighting for position at HQ.
00:27:19At the end of this, it's literally us or Deanne and Alicia going home.
00:27:25It's quite daunting.
00:27:27We have said that we deserve a spot in this competition,
00:27:29so we need to prove that we do deserve it.
00:27:36Bon appetit.
00:27:47It's very sweet.
00:27:48It's yummy.
00:27:51Yeah.
00:27:56Deluxe.
00:27:57Yeah.
00:27:59That's actually delicious.
00:28:03This entree tastes great.
00:28:05I think it's beautifully done.
00:28:07I think it's got the really light butter.
00:28:09I'm a bit nervous here.
00:28:13I'm really, really enjoying it.
00:28:16The flowers are crispy.
00:28:18They've obviously put some sort of honey on the top of it.
00:28:21I'm loving it.
00:28:26I'm tasting this entree and it's filled with this cashew cream.
00:28:30It's a little bit squishing.
00:28:32I think they've missed the ball a little bit with this one.
00:28:35This entree is just all kinds of boring.
00:28:40Sheridan.
00:28:41I absolutely loved it.
00:28:45The cashew nut cream was delicious.
00:28:49I liked, I think it's honey on the outside.
00:28:50It was crispy.
00:28:52I absolutely loved it.
00:28:54This entree is a really strong start for Zoe and Zach.
00:28:57I actually like the honey.
00:28:58I like the crispy tempura.
00:29:00Yeah, I thought that was very tasty.
00:29:04It's a good start.
00:29:05And if they go up from here, they'll get a good score.
00:29:09Alicia, how was your entree?
00:29:12Overall, yes.
00:29:13I really enjoyed that.
00:29:14The tempura batter was very light,
00:29:16which is exactly the way it's supposed to be with them.
00:29:19I do believe that in the cashew cream,
00:29:22there could have been a bit more salt.
00:29:24I actually love the honey on top and the cheese.
00:29:26The onions may be a little bit undercooked,
00:29:28but yeah, they're off to a good start.
00:29:31Compared to your entree, where does it sit?
00:29:33Oh, well, of course.
00:29:33I'm going to say my entree's better.
00:29:36This isn't good for us,
00:29:37and we're really hoping that their main was a real flop.
00:29:43Simon.
00:29:46There are some things on here that are good and done well.
00:29:50I just don't love this dish.
00:29:55I don't think it's competition-worthy.
00:29:57I think it's a boring dish.
00:29:58If I had zucchini flour, I actually like them to be quite dense.
00:30:03I don't really like sort of sloppy food.
00:30:09I thought it was really an unpleasant texture.
00:30:14I think Alicia and Deanna are ahead at this stage.
00:30:19This entree was good.
00:30:20They're picking it apart on purpose
00:30:22because they don't want Zoe and Deanna to do well.
00:30:34Zoe and Zach for entree, cashew, cream, zucchini, flowers, and caramelized onions.
00:30:41I've got to say, it doesn't read exciting on the menu.
00:30:50But I think it worked.
00:30:54It was crispy on the outside, beautiful light butter.
00:31:00The contrast between the crispy outside and the creamy inside worked.
00:31:06The cashew cream is sort of a vessel for another flavor, though.
00:31:11I do think we could have imparted a tarragon, a herbage, something just to lift that creaminess.
00:31:18The caramelized onions need to be caramelized.
00:31:22They're like sausage sizzle onions.
00:31:25Because it is very simple.
00:31:27So you needed that something to lift that entree because you've got the creaminess and you've got nowhere to hide.
00:31:31I liked it, but I could have improved it vastly.
00:31:37I think it was a good entree.
00:31:39Now, main course is going to be the big question for everyone.
00:31:43You're the fish expert, I hope.
00:31:46We hope so, too.
00:31:47Yeah.
00:31:47You know, everyone's expecting an amazing fish main course.
00:31:52So hopefully you can deliver.
00:31:56So after entree, I'm nervous.
00:31:58We need them to have a disaster.
00:32:00I want to see it complete, none of fail.
00:32:07So...
00:32:08That was interesting.
00:32:09I feel like they said it was good.
00:32:11I think, yeah, they...
00:32:12A few improvements.
00:32:13Yeah.
00:32:13I feel quite confident.
00:32:15It sounds like, obviously, there's some things we can do differently next time, but overall, the feedback was quite good.
00:32:19Yeah.
00:32:20Should we get cracking onto mains?
00:32:21Let's get into it.
00:32:22Yeah.
00:32:22Main course, we will be serving crumbed swordfish with fennel salad and lemon rosemary potatoes.
00:32:28We need how many in total?
00:32:2912.
00:32:30Yep.
00:32:31Perfect.
00:32:31Cool.
00:32:32Let's get our production line going with the crumbing.
00:32:34I'll put it from here to here.
00:32:36And then you grab it.
00:32:38Yep.
00:32:38And then I'll crumb them.
00:32:40I just think this is probably our hardest dish to get, right?
00:32:43Yeah.
00:32:43We've been talking this entire competition about our pescatarian cooking.
00:32:48Everyone's expectation is quite high, so it's going to be really important that we cook the fish perfectly.
00:32:54I just get nervous that people are going to be harsher at their critiques just because the expectation of us
00:33:01to be able to cook seafood is a lot higher.
00:33:04Yeah.
00:33:04You know, ensuring that that crumb is not burnt, but then the fish is cooked through, that can be quite
00:33:10hard to do.
00:33:11I think it's a good amount of crumbing on each of the fillets, which is really nice.
00:33:45Beautiful.
00:33:46It's a series of questions, and you have to answer individually, not as a team.
00:33:50No, thanks.
00:33:52And everyone will get a chance to answer the question.
00:33:53Oh, okay.
00:33:53And the first question is...
00:33:56Who do you think is the weakest link?
00:33:59Oh!
00:33:59Zoe, next.
00:34:03Question number two.
00:34:05If you were to enter this competition with another person as your teammate, who would it be?
00:34:11I would pick Manu.
00:34:18I love Manu.
00:34:21Whatever.
00:34:22I would pick Oliver, because I think his food knowledge is second to none.
00:34:28I think it's a lot coming from you.
00:34:30Oh, you're, yeah, you're spot on with your critique.
00:34:32Don't start crying, mate.
00:34:36Colin?
00:34:36I would pick Lucy, just because I think she would not put up with my bullshit.
00:34:43I need someone to point me in the right direction.
00:34:46I'm like, I could sure as hell put you in your place.
00:34:50All right, question number three.
00:34:52Who do you trust the least at this table?
00:34:56Um, I'm going to go Simon.
00:35:02I'm going to have to say Simon as well.
00:35:09I don't want to just beat a...
00:35:10Flog a dead horse, but I trust you as far as I can throw you.
00:35:24It's got to be Simon.
00:35:31It's got to be Simon.
00:35:40I love swordfish in my life.
00:35:41I love swordfish.
00:35:42Fennel salad sounds lovely.
00:35:43Oliver makes me a mean fennel salad all the time.
00:35:45And lemon rosemary potatoes.
00:35:47Here's for that zestiness.
00:35:49I'm expecting to be swept away on a Mediterranean holiday.
00:35:53I love fish.
00:35:54I love swordfish.
00:35:55I loved crumbed fish.
00:35:56This is like an A-class fish.
00:35:58Delicate flavour, beautiful white flesh, really firm fillet.
00:36:02The swordfish, the crumbed, I preferably like just grilled fish.
00:36:06I just want to actually enjoy the flavour of the fish.
00:36:09I'm expecting, with the way that they talk, really well done, perfect seafood.
00:36:14I think the crumbing is very odd.
00:36:17It's like quite a dense fish, and I think putting a crumbing on it is just kind of weird.
00:36:23Swordfish is just kind of like the steak of the sea.
00:36:25It could easily be really tough and overcooked.
00:36:29I think this crumb, I'm going to call it a fail before I've said it.
00:36:38It's the only seafood on the whole plate.
00:36:40I think Zoe and Zach are going to have trouble if they do fall short on their seafood.
00:36:45Especially with Angus and Simon.
00:36:54If this fish, Zoe, is like done to perfection.
00:36:58Yep.
00:36:58Then they don't really have a leg to stand on when it comes to us being able to cook fish.
00:37:03Yes.
00:37:03That's why it's really important for us to be able to nail this one and make sure that it comes
00:37:08out perfectly.
00:37:09My biggest concern at the moment is cooking the fish over 12 portions consistently.
00:37:15See like, this is 55, that's like at temperature.
00:37:18Yeah, and like see how you can feel that it's hard.
00:37:21Okay, well let's take those off.
00:37:22We're cooking this fish in batches.
00:37:24We're not going to be able to cook 12 fillets at the one time.
00:37:28What way have you been slicing?
00:37:29The long way, so maybe go like that.
00:37:32Like this way?
00:37:33Yeah.
00:37:36That still needs to be cooked.
00:37:38What?
00:37:38It still has that like raw middle.
00:37:42Am I right to put it back in that oil?
00:37:43Yeah.
00:37:44We just need to be careful of cooking them because we don't want it to burn.
00:37:49I feel like quite stressed about it because we know what's coming for us.
00:37:54This is the star.
00:37:55This needs to go well.
00:37:56We know that we are going out to people who I don't know, like, absolutely love to see
00:38:01us crush and burn.
00:38:09At the final instant restaurant of the round, Zoe and Zach's confidence in the pescatarian
00:38:16dish everyone's been waiting for...
00:38:18Zach still needs to be cooked.
00:38:20...is starting to crumble.
00:38:21This has been a little bit more stressful than what I thought it was going to be.
00:38:24We started off too cold.
00:38:26Yeah, we did.
00:38:26We were so confident at the start, but now we're like...
00:38:29I'm feeling pretty frazzled.
00:38:32I just hope that the fish, it's like cooked well.
00:38:35This is the star.
00:38:36This needs to go well.
00:38:37Yeah.
00:38:39Cooking the fish over 12 portions consistently, I think, is quite hard to do.
00:38:45I don't really want to be keeping the crumbed fish in this for too long in case it overcooks.
00:38:51I do feel a little bit nervous, especially going out to people who I know are going to like
00:38:56absolutely love to see us crush and burn.
00:38:59Did you want to cut those open?
00:39:07So these ones are good.
00:39:09Are they?
00:39:11Like they're a little bit sheer, but that's how you want it.
00:39:13Good.
00:39:16Let's take the potatoes out and we can plate those.
00:39:20They're actually getting like really golden.
00:39:23I just get a little bit nervous that they could be becoming overdone.
00:39:28I mean, to the eye, these look like good potatoes.
00:39:30We've had it pretty hard in this competition so far.
00:39:34We want to show that we're here to actually take this title out.
00:39:38We absolutely believe in the crumbed swordfish.
00:39:40Like it can be so good.
00:39:41Mm.
00:39:42So Zoe, what I'm going to do is I'm going to bring you the fish that's in the pans for
00:39:48you
00:39:48to cut so you can start plating those bits while I get the last batch on.
00:39:52Perfect.
00:39:53We've got this.
00:39:54We have got it.
00:39:55The salad has fennel, red onion, pumice and cheese.
00:40:00I mean, pumice and goes with everything.
00:40:03And then lemon oil, salt and pepper.
00:40:06That with the fish, ow.
00:40:08It just really brings out the flavours and is really nice and fresh.
00:40:11This swordfish should have a really nice kind of brown golden crumb on the outside.
00:40:16Then it's still being really nice and moist and juicy in the centre.
00:40:19These ones are perfect, so that's good.
00:40:21Cool.
00:40:22I'm very happy with how the swordfish have come out.
00:40:25The fish is cooked really beautifully.
00:40:26The crumb has crispened up really well.
00:40:30All right.
00:40:30We're back on track.
00:40:31We're stoked.
00:40:32Yeah.
00:40:33All this well again?
00:40:34Yeah.
00:40:35This one is a little bit harder to kind of elevate the plating.
00:40:38So we're having a stack of potatoes with the fillet of swordfish cut in half and then stacked.
00:40:44And then the fennel salad just on the side with a little garnish of lemon.
00:40:47Salt and Bob is your uncle.
00:40:50Woohoo!
00:40:52The fact that this is our only pescatarian dish on this menu, there is a lot riding on
00:40:58this course.
00:41:00There is a lot of pressure on us because some teams doubt our abilities to cook.
00:41:05They all look very similar.
00:41:06Okay.
00:41:07We just want to prove ourselves.
00:41:10Okay.
00:41:10Are you ready?
00:41:11Yeah.
00:41:12Okay.
00:41:12I think Colin and Manu.
00:41:14Let's do it.
00:41:15Yeah.
00:41:15Easy.
00:41:29Do you want to go?
00:41:30Maybe served.
00:41:39Just coming in this way.
00:41:58This plate is looking a bit like a bombsite.
00:42:01When they said fresh Mediterranean flavours, I was not expecting greasy crumb, depression salad,
00:42:08and some wonkily cooked potatoes.
00:42:12I'm not entirely sure what's going through their brain.
00:42:16This looks about as far away as you get from any form of Mediterranean on a plate.
00:42:37All eyes are going to be on this main course because it is the one seafood dish that we've
00:42:42got on this menu.
00:42:44But we're both pretty confident that we've got it right and it's going to do well.
00:42:55Looking at the plate right now, I'm seeing dried out, soggy disaster.
00:43:03Oh, I'm loving it.
00:43:11Determined to prove their critics wrong and make it to Kitchen HQ, Zoe and Zach have just
00:43:17served their main crumb swordfish with fennel salad.
00:43:22And lemon rosemary potatoes.
00:43:24You know, we want to prove that we deserve a place in this competition.
00:43:28All eyes are going to be on this main course because it is the one seafood dish that we've
00:43:33got on this menu.
00:43:36But we're both pretty confident that we've got it right and it's going to do well.
00:43:58Thanks, guys.
00:44:13Should we see if there's a crunch?
00:44:31Cheese in the salad.
00:44:38There's cheese in my salad.
00:44:40The salad is disgusting.
00:44:45Potatoes don't look too crash on them.
00:44:49I really don't like it.
00:44:55I was expecting so much more from these guys.
00:44:58Like, my dream of sitting by the water in the Mediterranean has been shattered.
00:45:08Kristin.
00:45:09OK, my swordfish.
00:45:10Nice and moist.
00:45:11Quite like the taste of it.
00:45:13The salad is awful.
00:45:16The salad is awful.
00:45:16I really don't like it.
00:45:17It's just, like, a bit bland.
00:45:19It's got cheese in it.
00:45:21So, yeah, overall, not fabulous.
00:45:23I'd eat their birria taco any day of the week.
00:45:28Lucy.
00:45:29There's cheese in that salad.
00:45:31Mm-hmm.
00:45:32And I was not expecting that at all.
00:45:35I'm also a little bit confused by the cheese in the salad.
00:45:38The swordfish, I was convinced, was going to be dry, but it was actually moist.
00:45:42The potatoes are not crispy.
00:45:45Yeah, it's not what I was expecting.
00:45:49This is a bit of a horror show for me.
00:45:50This is not a great dish.
00:45:53Those potatoes are just nothing short of average.
00:45:58That's a nightmare.
00:45:59It's a bit of a clown show, isn't it?
00:46:01You know, it's a circus.
00:46:02I think the crumb actually dumbed this dish down.
00:46:05I think it would have been so much better and more Mediterranean
00:46:09if it was, like, a nice, citrusy, vibrant white piece of fish.
00:46:13That salad with the cheese in it is, like, something my, like, grandma used to make.
00:46:17Like, it was, like, a depression salad.
00:46:20But do you know what?
00:46:20To be honest, this restaurant reminds me of, like, an overpriced oyster bar
00:46:23that's just got the best spot, you know, on the beach.
00:46:26And it's just crap.
00:46:28At least the view's great.
00:46:31My fish, I don't know how that's supposed to be,
00:46:33but it was kind of like dried chicken in my mouth.
00:46:37That salad for me was a disaster.
00:46:40Those potatoes, they're just soggy and dried out.
00:46:44So did you like it?
00:46:47No.
00:46:48She loved it.
00:46:48She loved every bullet.
00:46:49No, I did not like that.
00:46:51This is looking like a disaster and I'm here for it.
00:46:55Everyone is looking absolutely disgusted.
00:47:00So who's ahead for you right now?
00:47:02I feel like we're going to see Alicia and Diane in the headquarters.
00:47:05Two courses down.
00:47:06Our position is looking pretty good.
00:47:08The next step is HQ.
00:47:10We want to be there.
00:47:19So Ian Zach from Ancors you gave us crumbed swordfish with fennel, lemon and rosemary potatoes.
00:47:27The beauty of MKR is I get to travel around and try dishes that I've never had before.
00:47:46And I never will again.
00:47:49Crumbed swordfish is a no for me.
00:47:54Because swordfish is not meant to be crumbed.
00:47:56It's one of those fishes you talk about the Mediterranean.
00:47:59When you're in the Mediterranean, you're walking along the seafront,
00:48:02you can smell the swordfish on the grill and that's what gets you into the door.
00:48:08Yeah, I'm a bit shocked, to be honest with you.
00:48:17I'm actually upset.
00:48:25You know, seafood being your thing, I really thought that I was experiencing something really special from Ancors.
00:48:32And I'm at the local pub.
00:48:35And not the good pub.
00:48:37The swordfish is such a delicate piece of fish.
00:48:42I think crumbs is a cop-out hiding a beautiful fish.
00:48:47I can say though, the fish itself, it was juicy, which I was kind of happy with.
00:48:53But that's why it stopped.
00:48:54Like the potatoes are dried as, like they haven't been roasted, they've been dried out in the oven.
00:49:01And the funnel salad, the seasoning or dressing was nearly non-existent.
00:49:08Raw onion, cheese just didn't make sense to me.
00:49:11I'm genuinely disappointed.
00:49:16Oh my God, Manu is looking aggravated as I've ever seen him.
00:49:22If your dessert says what it says and it's done properly, you need this to save yourself here.
00:49:28Yeah.
00:49:29You've talked up such a good game and you've just dropped the ball before the line.
00:49:35But I'm about to get a goal, don't worry.
00:49:41All right, I'll see you for dessert.
00:49:42Thanks guys.
00:49:44I think after two courses now, it's pretty clear that Alicia and Deanne are ahead of Zoe and Zach.
00:49:50I mean, that main was absolutely shocking.
00:49:53So hopefully they're going to get told, you're going home and you were not good enough.
00:49:56You've been eliminated.
00:49:59Shuck yeah guys.
00:50:00Awesome.
00:50:03Coming up.
00:50:04Do you think Zoe and Zach can redeem their main course with a dessert like this?
00:50:08I'm a little weirded out by a basil panna cotta.
00:50:10I know that our panna cotta is good.
00:50:12We're still in the running.
00:50:14We have to deliver.
00:50:15I'm expecting the jiggle.
00:50:18Can Zach and Zoe's dessert pull victory from the jaws of defeat?
00:50:24I love a roller coaster.
00:50:26One point can be the difference.
00:50:34After a searing critique for their mains, Zoe and Zach are staring down elimination.
00:50:40Knowing it's all down to their last course.
00:50:43A basil panna cotta dessert.
00:50:46I think, you know, everything that they said was true.
00:50:49Yeah, but I feel like I probably have disappointed all the pescatarians in Australia.
00:50:53There's nothing that we can do about it.
00:50:54Hopefully dessert will bring us back.
00:50:56Yeah.
00:50:56It's really hard, like, receiving such negative feedback from the judges.
00:51:02But I know that our panna cotta is good.
00:51:04We're still in the running.
00:51:05We have to deliver.
00:51:07I reckon just start straight on the strawberries.
00:51:09Yeah, I'm going to grab these strawberries out, which is just going to be macerated in just like normal white
00:51:14sugar.
00:51:14For dessert, we're making basil panna cotta with lemon curd and strawberries.
00:51:19I honestly think that this is going to be our, like, menu redemption dish.
00:51:24Honestly, every time we make this dessert, it is a fan favourite.
00:51:29There is a lot riding on this course.
00:51:32Like, if this doesn't work out, this will probably send us home.
00:51:37If we flop on this, because it is delicious, we are out of touch with reality, I think.
00:51:41Yeah, yeah.
00:51:41Because this is a good dish.
00:51:43Yes.
00:51:46Do you think Zoe and Zach can redeem their main course with the dessert like this?
00:51:51Kristen?
00:51:51Love a panna cotta.
00:51:53I'm a little weirded out by a basil panna cotta.
00:51:56Lemon curd, I love. Strawberries are great.
00:51:58But I think that's a strange flavour to put in a panna cotta.
00:52:01So I have actually had a panna cotta with basil before.
00:52:04And it was, it's actually really, really, really delicious.
00:52:08My issue is going to be in the combination with the other flavours.
00:52:13Will they be able to make it work?
00:52:15So far, the menu has suggested otherwise.
00:52:17So I'm intrigued.
00:52:18I will be pleasantly surprised if they nail this dish.
00:52:21I don't even know if these flavours go together.
00:52:25Basil panna cotta, lemon curd and strawberry.
00:52:26It doesn't.
00:52:27I don't reckon it goes together.
00:52:30No, I don't think so.
00:52:31And I think we should all take into consideration here
00:52:34that me and Dee are right on the bottom here,
00:52:37scraping in.
00:52:38Simon, if you take us over to HQ,
00:52:41I've got some single friends out there.
00:52:46I think it's your interest.
00:52:47You want to take the bribe?
00:52:52They're single, dateless and desperate too.
00:52:58I mean, we're going to do it anyway.
00:53:02Dateless and desperate friends of Deanne's.
00:53:05Come on over.
00:53:06Come on over.
00:53:09Oh, I think that deal might be off the table.
00:53:16Okay, I'm going to get the panna cottas.
00:53:19Hopefully it has set everything he's riding on the panna cotta,
00:53:22so it needs to be perfectly set.
00:53:24We want it to be really nice and jiggly, like all panna cottas should be.
00:53:35Okay, so that actually looks fantastic.
00:53:37This is exactly how it should look.
00:53:39The panna cotta is perfect.
00:53:42Shack yeah!
00:53:43I reckon you should taste it.
00:53:49Ooh, that's actually really good.
00:53:51Already I'm feeling so much better.
00:53:53I can breathe.
00:53:55Just because the mains obviously didn't go to the way that we planned,
00:53:59I think that they are kind of like sitting there snickering.
00:54:03Even the girls are probably feeling like they might have a chance at this point.
00:54:07Yeah.
00:54:08Okay, do you want to start piping the curd?
00:54:12Something like that.
00:54:13Yeah, I'm happy with that.
00:54:14And then the strawberries then...
00:54:15On top of it?
00:54:17Yeah, I think it's going to work really well.
00:54:19Just like the balance of flavours between sweet, sour,
00:54:22and that herbiness from obviously the main component,
00:54:25which is the basil panna cotta.
00:54:27There's a lot riding on the dessert.
00:54:29Our position in this competition is banking on the fact that this is going to go through,
00:54:33so there's no way that we're giving up.
00:54:35We're going to be motivated right to the end to ensure that we are safe.
00:54:38I'm very happy about this.
00:54:39It looks good.
00:54:40I know it tastes good.
00:54:42So hopefully the table will enjoy it.
00:54:44Alright, so I'm thinking Manu.
00:54:46Yep.
00:54:47Colin.
00:54:48Yep, I think that's good.
00:54:49Let's go.
00:54:49Let's hit it.
00:55:01Dessert is served.
00:55:16It just seems like Zoe and Zach are trying to be fancy.
00:55:21And I still don't think it looks like it works together.
00:55:24I feel like I'm seeing through it.
00:55:26You're getting the zero, guys.
00:55:34That looks good.
00:55:36It does look good.
00:55:40Dammit!
00:55:48In Newcastle, Zoe and Zach's future in the competition hinges on their final course.
00:55:55A basil panna cotta dessert.
00:55:59I feel like this is make or break.
00:56:01Like, if dessert's a flop and our main wasn't well received, we're going home.
00:56:06Everything is riding on this dessert.
00:56:09There's risk in the way all of these flavours work together.
00:56:16Thank you. Take a break and we give you our final critique.
00:56:22Bon appetit!
00:56:32It's good. It's lovely. It's lovely. It's lovely. It's lovely. It's lovely.
00:56:36It's lovely.
00:56:37The basil is good.
00:56:39Yeah.
00:57:00All right, Alicia and Deanne.
00:57:02I actually didn't like the basil in the panna cotta at all.
00:57:05I love a sweet dessert.
00:57:07The panna cotta was still made well, but I don't like a basil in a panna cotta.
00:57:12We're really needing a miracle.
00:57:13We really need the rest of the table to hate that dessert as much as we did.
00:57:17I liked the taste of the panna cotta.
00:57:20I actually also really like the lemon curd.
00:57:23Not typically something that I would go for in a dessert, but I thought it was executed
00:57:27exactly how they wanted it.
00:57:29I thought the lemon curd was perfect.
00:57:31And yeah, the biscuit crumb added a really nice crunch.
00:57:34I'm happy with the flavour of the panna cotta itself.
00:57:36Like the basil flavour is nice and delicate, but it's just when you're trying to put
00:57:40everything together, the lemon is just so overpowering and I don't think it needs the biscuit crumble.
00:57:47I would have probably been happy with the dessert if it was just the panna cotta by itself.
00:57:52I thought the basil panna cotta tasted just okay.
00:57:57And then the whole rest of the dish I just thought was completely confused.
00:58:00I thought that the breadcrumbs were like really irritating and yucky on your teeth and that the curd just didn't
00:58:06match the panna cotta.
00:58:08That's just not a flavour profile that I really enjoyed.
00:58:11Yeah, I didn't really enjoy this dish.
00:58:15Angus and Simon have been very harsh critics on a lot of the food that comes out tonight.
00:58:19Like I can see what they're doing.
00:58:21Trying to influence around the table into lowballing Zoe and Zach.
00:58:28With all three courses complete, it's now time for the teams to score Zoe and Zach's Instant Restaurant out of
00:58:3610.
00:58:37Shuck yeah, Zoe and Zach's Instant Restaurant, last one.
00:58:41Yep.
00:58:41How are we feeling about food?
00:58:43Okay, for entree we had the zucchini flowers.
00:58:46I thought they were quite good.
00:58:46I actually really liked this one and for me it was easily their best course.
00:58:51They were nice.
00:58:52The flavour was there.
00:58:53It was like well done.
00:58:55I actually really enjoyed them.
00:58:56Yeah, I thought they were really good.
00:58:57I feel like yep, there could have been some extra like salt and seasoning in that cashew stuff.
00:59:02But overall the zucchini flowers are probably our favourite overall.
00:59:06Yeah.
00:59:07It was okay.
00:59:08Yeah.
00:59:09It didn't reach any sort of special highs did it?
00:59:10It was just fine.
00:59:11Yeah, it was just a pretty average dish.
00:59:13And for Maine, we had the monstrosity.
00:59:15The crumb swordfish.
00:59:17The crumb swordfish.
00:59:18Holy dooly.
00:59:21This categorically was the worst dish I've had almost in the whole entire competition.
00:59:26Only good thing about this dish was that the fish was cooked perfect.
00:59:29Yep.
00:59:29The salad.
00:59:30The salad was a disaster.
00:59:31There was cheese in the salad.
00:59:32Roast potatoes, they weren't crispy nor were they a roasted potato.
00:59:37I think none of it made sense.
00:59:38It was just bad though.
00:59:39That's been one of the worst dishes we've had on the 100% of the competition.
00:59:44Dessert, we had the basil panna cotta.
00:59:46I quite liked it.
00:59:46Yep, I liked it.
00:59:47I thought it was alright.
00:59:47It had the jiggle.
00:59:49Yeah.
00:59:49But the basil for me in a panna cotta for dessert is just terrible.
00:59:54I didn't mind the basil panna cotta.
00:59:55I thought nothing else on the dish made sense.
00:59:58I think they executed it exactly how they wanted it to be.
01:00:01The lemon curd was great.
01:00:02The crumb was great.
01:00:03Strawberries were great.
01:00:04Where are you feeling to score?
01:00:05Scoring tonight is going to be the decider of who's going home.
01:00:09And we saw last night at Angus and Simon's, one point can be the difference.
01:00:14We're going to give them five.
01:00:15Let's give them five.
01:00:16Five?
01:00:18Yeah, I think the five's only fair.
01:00:20Yeah, I think we'll score them a five.
01:00:22I'm thinking that we would go about a six.
01:00:25I think a six is fair.
01:00:27You're thinking tonight's going to be close?
01:00:28I think it's definitely going to be close.
01:00:30And I think it's going to be very, very close.
01:00:32They are going to be marked very harshly.
01:00:34Yeah.
01:00:35That salt fish was so bad.
01:00:36To me, that's a four.
01:00:37I think a four will be fine.
01:00:39Okay, cool.
01:00:39I'm happy with that then.
01:00:40Great.
01:00:40Beauty.
01:00:41Why not, mate?
01:00:42So overall, we're thinking a four.
01:00:50I'm so nervous walking back to hear our final critiques and scores.
01:00:54Like, it's literally the moment of truth if we stay in this competition or not.
01:01:00I feel like at the moment, we're very much neck and neck.
01:01:04Two out of about three dishes were good little numbers.
01:01:06But I just have that pitch in my stomach that it might not have been enough and that we'll be
01:01:10going home.
01:01:19Staying up in front of everyone, I just have that pitch in my stomach.
01:01:22I feel like we did well on the entree.
01:01:25I'm not even going to speak about the main.
01:01:27Yeah.
01:01:28But then the dessert.
01:01:29I thought that was good.
01:01:29I do believe that dessert is going to save us.
01:01:32Zoe and Zach, we'd like to thank you for inviting us to your home.
01:01:38As you know, it's a big night tonight with a lot on the line.
01:01:44Alicia and Deanne, you are the lowest scoring team of the round with just 54 points.
01:01:51With that score, it means you may be knocked out of my kitchen rules tonight.
01:01:56Please take your place next to Zoe and Zach.
01:02:00So, I'm feeling really nervous.
01:02:02Either we get to stay and we're going to HQ and we can redeem ourselves there.
01:02:07Or it's literally, we're going home.
01:02:10I'd love to get to headquarters just to prove to everyone that we can do just as good as
01:02:13everyone else sitting around here.
01:02:16Zoe and Zach, it's time for your scores.
01:02:20The guest teams have given you a combined score of
01:02:2824 out of 50.
01:02:32There's definitely been some strategy at the table.
01:02:35Yeah.
01:02:35I don't believe that 24 is a fair score,
01:02:38considering that our entree and dessert were good.
01:02:42This has actually got me a little bit on edge,
01:02:45but I think there's a pretty good chance Zoe and Zach are going home.
01:02:48And now Manu and I will score each dish out of 10.
01:02:53Zoe and Zach, four entree, you served us.
01:02:55Cashew cream and zucchini flowers and caramelized onion.
01:03:00So, it doesn't read exciting on the menu, but you've done a great job with that.
01:03:06It was crispy on the outside, beautiful light butter.
01:03:10Love the addition of the lemon zest, the honey.
01:03:15But I thought it was a little bit plain on the cashew cream.
01:03:19I would have had some herbs to that.
01:03:21The cashew cream is nice, but I think it's a vehicle for another flavor.
01:03:26I think we could have hit it with some tarragon, some basil, something else.
01:03:29The caramelized onion, I think we need a lot more caramelization.
01:03:34But overall, I thought it was a good start to the meal, not a great start.
01:03:37For your entree tonight, I score you a six.
01:03:43The score I'm giving you is a seven.
01:03:47We're currently three points behind.
01:03:49I'm nervous.
01:03:51But main wasn't looking great, so I'm hoping we could pick this up.
01:03:57For main course, chromed swordfish with fennel salad, lemon and rosemary potatoes.
01:04:03I think we pretty well know the wheels fell off here.
01:04:08I was highly disappointed.
01:04:09It's not a fish that you should be priming, really.
01:04:12I think barbecuing a fish like this is much better.
01:04:15The fennel salad, the seasoning or dressing was nearly non-existent.
01:04:20Raw onion, cheese just didn't make sense.
01:04:23The potatoes, I think we could have had those a little bit bigger,
01:04:27just so we had a little bit of moisture inside and a little bit of the crunch on the outside.
01:04:33That was a mistake from start to finish.
01:04:36I score you a four.
01:04:40So a disappointed dish, so the score I'm giving you for your main course tonight is a three.
01:04:47Hearing that feedback, I'm definitely worried this is the dish to send us home.
01:04:52Feeling a bit confident after main now, like three points ahead.
01:04:56But sad dessert, we flopped on our dessert.
01:05:00All right, Zoe and Zach, for dessert, you served us a basil panna cotta
01:05:04with lemon curd and strawberries.
01:05:07I think the panna cotta was very well made, like just holding together.
01:05:15It was very well set.
01:05:17I liked the basil flavor. I actually would have pumped it a bit more myself.
01:05:21But it's quite nice. I like basil in desserts.
01:05:25The strawberries, I would have maybe tripled the amount of strawberries.
01:05:29What you should have done is macerate some basil and the strawberries together.
01:05:34I think, and that on top, that would have given me a second level of basil flavor.
01:05:40I liked the lemon curd and the base was quite nice.
01:05:44And the crumb was nice. It was just about bringing some texture, I suppose.
01:05:47Give me more of that style of your food.
01:05:51The scum giving you free dessert is a seven.
01:06:01I score you a seven.
01:06:08Zoe and Zach, that gives you a grand total score of 58.
01:06:14Congratulations. You are safe.
01:06:18We've made it.
01:06:19Yeah.
01:06:20Our night tonight was a roller coaster.
01:06:23Lots of highs and lows.
01:06:24A roller coaster is always fun though.
01:06:26I love a roller coaster.
01:06:28Alicia and Deanne, I'm sorry to say you scored the lowest
01:06:32and I've been eliminated from my kitchen rules.
01:06:40We come in together, we leave together.
01:06:44Damn, that just sucks.
01:06:46It does suck.
01:06:48Is that a little frog on my throat or am I upset?
01:06:52You wear your heart on your sleeve, you're honest, you don't hide behind anything,
01:06:56so you did yourselves proud.
01:06:58I feel like it's a mixed emotions here.
01:07:00Obviously, we're sad.
01:07:02You want to go to HQ, you want to show what you've got.
01:07:05Just looking back at this journey, I couldn't imagine doing this with anyone else.
01:07:10Yeah, it's all we do.
01:07:11I think, yeah.
01:07:11A hundred percent.
01:07:11We promised each other.
01:07:12We're going in together and we're coming out together and that was,
01:07:15that was never going to break us.
01:07:16Ah, and Manu, you do owe that medal.
01:07:20On that, on that, ladies.
01:07:26The loudest pickpot we've ever had are Magics and Wolves.
01:07:38I thought our tail was going to be between our legs, but I'm out here.
01:07:43Alisha and Deanne are going home.
01:07:45Damn it.
01:07:46Like, to be honest, it actually feels kind of sad, because my chances for a potential
01:07:50date with Alisha and Deanne's friends, it's over.
01:07:54All right, Alisha and Deanne, from all of us, to yous, au revoir and good luck.
01:08:03Thank you, ladies.
01:08:09So, to Australia, we're signing off from Alisha and Deanne, the loudest number one in MKR history.
01:08:18Signing off.
01:08:23Next time, it's our first Kitchen HQ challenge.
01:08:28In the end, two teams will be sent to an elimination cook-off.
01:08:34We've sacrificed a lot.
01:08:36I don't want to fail.
01:08:38We fight hard and we're not going to hold anything back.
01:08:42Babe, just start.
01:08:43Go, babe, go, go, go.
01:08:45You need to go into second gear, mate.
01:08:47I know.
01:08:47You've had your time off.
01:08:48I know, I know, I know.
01:08:49Welcome to Kitchen HQ.
01:08:50Oh, my God.
01:08:51Hey?
01:08:51I know, I know.
01:08:52You do everything you dreamed of.