2026.S16E13

AutoMotor

Watch 2026.S16E13 - AutoMotor on Dailymotion

Transcript

00:00:04It's a brand new round!

00:00:07I'm so excited!

00:00:08Oh my god, Mark!

00:00:09Francois, and welcome to Kitchen Headquarters!

00:00:13Seven teams have fought their way to Kitchen HQ,

00:00:18including the top two teams from round one,

00:00:22Mary and Golden...

00:00:23It's been a dream for so long!

00:00:25...and Tiffany and Giancarlo.

00:00:27We are here!

00:00:29Oh my god.

00:00:30Throughout this round,

00:00:32Kitchen HQ will push everyone to their limits.

00:00:37Come on!

00:00:38Oh my god, here we go.

00:00:39Get them out, get them out, get them out.

00:00:40What, with which arm?

00:00:41We're not fucking off the bush.

00:00:43It's terrifying.

00:00:44I've never felt pressure like this before in the kitchen.

00:00:46It's pretty full on.

00:00:47We're just hoping that somebody is looking down on us today.

00:00:50I've never seen anyone working so fast before.

00:00:53To survive here,

00:00:55they'll need the luck of the Irish.

00:00:57Top of the morning to ya.

00:00:59Come prepared.

00:01:01All right.

00:01:02Huh?

00:01:04Broke into a jig there.

00:01:05Didn't even realise.

00:01:08In this round,

00:01:09a new rivalry emerges,

00:01:11as Angus and Simon

00:01:14sharpen their strategy.

00:01:16Mary and Golden!

00:01:17I wouldn't want to go to elimination.

00:01:19Ooh!

00:01:21We should not soup down to their level.

00:01:23I want Mary and Golden gone?

00:01:25I think we're going to have the last laugh.

00:01:27And make a statement that shocks everyone.

00:01:32Oh!

00:01:35I am just lost for words.

00:01:38You're a grown man!

00:01:39You need a reality checkmate.

00:01:44Tonight,

00:01:45it's our first Kitchen HQ challenge.

00:01:48Ooh!

00:01:49In the end,

00:01:51two teams will be sent

00:01:52to an elimination cook-off.

00:01:55We've sacrificed a lot.

00:01:57I don't want to fail.

00:01:58We fight hard,

00:01:59and we're not going to hold anything back.

00:02:01Hold on!

00:02:02Ah!

00:02:02Babe, just start.

00:02:04Go, babe.

00:02:04Go, go, go!

00:02:05You need to go into second gear, mate.

00:02:07I know.

00:02:08You've had your time off.

00:02:09I know, I know, I know.

00:02:09Welcome to Kitchen HQ.

00:02:11Oh, my God.

00:02:12Is there everything you've dreamed of?

00:02:32Yes!

00:02:46Oh, my God!

00:02:50I know!

00:02:50And we're gonna be back with a bang.

00:02:53Oh, my God!

00:02:54I'm just happy to be here in Kitchen HQ.

00:02:57That's been a dream for so long.

00:02:59Here we go.

00:03:00Here we go!

00:03:04I feel sick being in HQ this is where it's it's real and things are a little

00:03:10bit more out of your control everything's so fancy I'm liking this

00:03:19this is we did it we did it you ready you ready for this we finish round one

00:03:30of the competition on the top of the leaderboard

00:03:34let's show them what we've got so yes we have been out of the competition for a

00:03:38little bit now I'm feeling a little bit worried but I'm very keen to get back

00:03:42into the kitchen

00:03:51where are all the OG's Sheridan I feel like there's way too many strangers in

00:03:56this room

00:03:59looks like Elvis's into the building these guys we don't know what they're

00:04:06gonna cook you let's say you guys don't exist to me but but we're not worried at

00:04:11you

00:04:12bonsoir good evening

00:04:15together and how are we all

00:04:23it's nice to see Manu and Colin again obviously

00:04:28bonsoir and welcome to kitchen headquarters

00:04:37this is not going to be easy

00:04:39this is not going to be easy

00:04:41and why should it be with great challenges come great rewards

00:04:47like the title of Mikey Jones champions and one hundred thousand dollars

00:04:58we've got a one in seven chance of winning a hundred thousand dollars

00:05:02these aren't the worst odds

00:05:04Marianne Golden

00:05:05yes

00:05:06yes

00:05:07Manu and Colin

00:05:07so nice to see you again

00:05:09thank you

00:05:10Tiffany and John Carla welcome back

00:05:13we are here oh my god

00:05:15our round one top scoring team

00:05:18damn straight

00:05:20with a competitive score of 86

00:05:23so I'll just fill you in on a few things

00:05:28your fellow OG's Kristen and Lucy

00:05:32they actually knocked you off your perch

00:05:36and what was the score you knocked them off the perch with

00:05:39I think it was a solid 92

00:05:41a solid 92

00:05:43wow

00:05:47I feel like right now everyone sees us as their biggest competition

00:05:52and I just really want to prove that we are

00:05:55you may have also noticed

00:05:57all three gay crushes are here

00:06:08Zoe and Zach are the weakest link in the competition there's no question

00:06:10their days are numbered

00:06:12right

00:06:12they might as well just turn around right now

00:06:17alright let's get into it

00:06:19in today's challenge you'll be cooking in two rounds

00:06:24the team that creates the weakest dish from each round

00:06:27and as decided by Colleen and I

00:06:31we'll have to face each other

00:06:32in an upcoming annual mission cook-off

00:06:39that is full on we just got here

00:06:41and someone's going to be eliminated already

00:06:43we definitely don't want to be able to

00:06:46in today's challenge

00:06:48your biggest enemy will be the clock

00:06:51you'll be cooking in two rounds

00:06:55one fast cook

00:06:58one slow cook

00:07:02round one we'll see some teams cook a main

00:07:06in just 30 minutes

00:07:08we don't want a fast cook

00:07:0930 minutes someone's bound to fall down

00:07:11people are more likely to make a big mistake

00:07:13and we are not ready to go home

00:07:15round two also serving up a main

00:07:18but those teams will have

00:07:20two hours

00:07:25we really want to get the two hours

00:07:27because that means we can prepare and serve really good food

00:07:3030 minutes are we going to be proud of what we're going to be serving

00:07:34this is the challenge that every home cook faces

00:07:37sometimes you have hours to get a meal ready to feed your family

00:07:42and sometimes you're up against it and you've only got 30 minutes

00:07:46so what you decide to create today

00:07:48it's entirely up to you

00:07:50but we want to see your best

00:07:55so who's cooking in each round

00:08:01that decision will be made by the teams that scored the highest

00:08:08in the instant restaurant rounds

00:08:13Tiffany and John Carla

00:08:15as winners of group one

00:08:17you can choose which round you cook in

00:08:20do you prefer a fast or a slow cook?

00:08:24I think we prefer a slow cook

00:08:31we just got back so let's take things slow

00:08:34let's ease back into it

00:08:36and you know we like to take our time

00:08:38we don't like rushing

00:08:39Kristen and Lucy

00:08:42as winners of group two

00:08:43and the highest scoring team overall

00:08:48not only do you choose which round you cook in

00:08:50but you get to choose which round everyone else cooks in

00:08:59the half hour is a bit scary

00:09:00because both me and mum do get a bit frantic

00:09:04a bit frenzied when we cook

00:09:06I don't know if that's come across yet

00:09:08you can take a moment and think about it

00:09:23so I think with the 30 minutes it's going to expose weaknesses in teams

00:09:29we're going to choose any team we think will struggle with time pressure for the 30 minutes

00:09:32Kristen and Lucy have you come to a decision?

00:09:35yes

00:09:36which round do you want to cook in?

00:09:39we want to cook in the fast round

00:09:41fast

00:09:43wow

00:09:46what?

00:09:47did they just say fast cook?

00:09:49are they that confident?

00:09:51fast and furious

00:09:53I think that Kristen and Lucy have made the biggest mistake tonight

00:09:59I think working under time pressure is going to be a real advantage for us

00:10:03and so we might as well smash it with the first one

00:10:06but you've never cooked in this kitchen though

00:10:08that is true

00:10:11I feel like as humans mum and I kind of like move fast

00:10:14like even if we go for a walk like it's a speed walk

00:10:18we do life fast so I think we'll do well

00:10:21as it's your choice

00:10:23please tell me who else will be whipping up a fast main

00:10:28whipping up a fast main will be

00:10:30Angus and Simon

00:10:33Sheridan and Ted

00:10:37and Zach and Zoe

00:10:40interesting

00:10:40is this because you know you can beat these three teams?

00:10:44no we just think there's a couple of those teams that will struggle under time pressure

00:10:47which teams?

00:10:49well all three of them actually

00:10:50yeah

00:10:53cheers

00:10:53this is a really really hard challenge

00:10:5630 minutes to make your main meal

00:10:58and it's got to be delicious

00:10:59we've really got a big task in front of us

00:11:01if you're not efficient with everything

00:11:03pretty much everything can go wrong

00:11:05so that means

00:11:08Tiffany and Giancarlo

00:11:10Harrison and Oliver

00:11:12and Mary and Golden

00:11:14you will have the luxury of time

00:11:16to present your main

00:11:19we are one of the highest scoring teams

00:11:22and Kristen and Lucy

00:11:23and they're making the higher scoring teams

00:11:25fight against each other

00:11:27I'm worried to be competing against these two

00:11:29hmm

00:11:30so worried

00:11:32today you won't only be cooking for Colin and I

00:11:36you'll be also cooking

00:11:38for the rest of the teams

00:11:43you'll be tasting

00:11:44and critiquing

00:11:45each other's food

00:11:49and I'm sure there will be plenty of opinions

00:11:55I know people have slagged us up behind our backs

00:11:57it's going to be a bit of a different story

00:11:59right to our face

00:12:00come and say it to my face this time

00:12:01slow-cooked teams

00:12:02add up to the mezzanine please

00:12:05let's get this show on the road

00:12:14I'm looking forward to watching everybody cook today

00:12:16it's going to be great to get an insight

00:12:18on how their team dynamic works in the kitchen

00:12:20and how they actually do cope under pressure

00:12:26fast teams

00:12:28you've never cooked in kitchen headquarters before

00:12:30and now you've got to cook a main course

00:12:33in just 30 minutes

00:12:36it's a tough ask

00:12:37we know that

00:12:37and we know we're going to have to be absolutely

00:12:39on the game to get it done

00:12:40the storeroom is filled with the best ingredients

00:12:44for your meals

00:12:46and our kitchens are armed

00:12:48with all the latest time-saving innovations

00:12:51from Ninja

00:12:53and these are going to help you meet your deadlines

00:12:56you have all the versatile tools you need

00:12:59to work smartly

00:13:01and quickly

00:13:02so believe me

00:13:03you can make it

00:13:04you ready?

00:13:05ready

00:13:06you have 30 minutes to serve up your fast man

00:13:10and your time

00:13:11starts

00:13:12now

00:13:13oh my god

00:13:22that's you

00:13:22alright let's go mum what do you want to cook today?

00:13:24I reckon that we look at doing something like a waffle

00:13:26so I've been done before

00:13:27with sort of like fried chicken

00:13:28with Japanese style on it

00:13:29yep

00:13:29I was thinking we can do your fish cakes

00:13:31absolutely

00:13:32I'm thinking just some kind of fish fillet

00:13:34in a way

00:13:35maybe with like a really nice salsa

00:13:36I want to see your sticky

00:13:38soaring garlic pork

00:13:39and I'll do my zucchini and cucumber salad

00:13:41beautiful combination

00:13:41that sounds great

00:13:4230 minutes means that we cannot waste a single second

00:13:45alright

00:13:46let's go mate

00:13:47what's going on?

00:13:48go Zaki

00:13:49woo

00:13:50big load coming through

00:13:52oh

00:13:57the Woolworths store room is absolutely stacked

00:14:00it's fantastic

00:14:01okay

00:14:03I don't want to get lost in there for too long

00:14:05because it's brilliant

00:14:08well done Luce good job

00:14:09beautiful chicken

00:14:10nice job Angus

00:14:14that's a nice cup over here

00:14:17the main course we're cooking today

00:14:19is a sticky soy and garlic pork

00:14:21with zucchini and cucumber salad

00:14:24how you going Simon?

00:14:25yeah good mate

00:14:26just working through this pork belly at the moment

00:14:28beautiful

00:14:28I don't know what Simon and Angus are doing

00:14:3030 minutes for pork

00:14:31it will be chewy right?

00:14:33yeah

00:14:33why pork?

00:14:35pork takes a long time to cook

00:14:37we know that

00:14:38like 30 minutes alone

00:14:40I'm still boiling that pork

00:14:43I think we really want to send

00:14:45Zach and Zoe off to the elimination mate

00:14:47yeah I think for us it's about

00:14:49managing our time well

00:14:50and making sure that we beat those guys

00:14:52alright so

00:14:53the major beef that you have missed out on right

00:14:56has solely been between

00:14:57Zach and Zoe and Simon and Angus right?

00:15:00Zoe's a pescatarian

00:15:01yeah right

00:15:01and that's just wrapped the boys up the wrong way

00:15:03like how you gonna judge the food

00:15:05she's like

00:15:05oh well

00:15:06Zach's gonna be my main taste guide

00:15:08and like

00:15:08yeah right

00:15:09yeah there's a lot of beef going on

00:15:13so essentially I'm just going to be cutting the skin off the flesh of the fish

00:15:18Zach what are you guys cooking?

00:15:22Zoe and I will be cooking spice barramundi with coconut rice and mango salsa

00:15:27so this one I think is just like a really beautiful like flavour packed fillet of fish

00:15:32also a quick one

00:15:34yes

00:15:34so you can make it in half an hour

00:15:36yes

00:15:36obviously there's a little bit more pressure on than if you were making it at home

00:15:39yes

00:15:40I actually cook barramundi quite often

00:15:42I normally do a pan fry

00:15:44but we've decided to put the fillets of fish in the air fryer today to save time

00:15:51once you coat the barramundi in this coriander and lime zest paste and cook it

00:15:57it actually gives it this really beautiful spice element to it

00:16:00so that pairs beautifully with the mango salsa

00:16:03I'm really excited to actually see Zach and Zoe redeem themselves on their fish

00:16:07because their fish at the restaurant wasn't crash hot

00:16:11undercooked, overcooked

00:16:12it was just crumb swordfish

00:16:14you don't crumb a swordfish

00:16:15yeah

00:16:16I need to put the coconut rice on

00:16:18because it needs as long as possible to cook

00:16:21this coconut rice recipe is my mum's

00:16:24the funny part is when I ask mum for the recipe she goes

00:16:26sometimes it's good sometimes it's not so good

00:16:28and I'm like okay thanks mum

00:16:30five and a half cups of rice

00:16:32two cans of coconut milk

00:16:34is that barramundi?

00:16:35what's that barramundi?

00:16:36with rice, coconut rice

00:16:40I'm a bit worried because that coconut rice takes a long time to cook

00:16:44at least 20 to 30 minutes

00:16:46that's gonna be hard

00:16:48I'm not too far of having this on and then I'll be able to help you

00:16:50I just want to get this right

00:16:53Zoe's done, go!

00:16:54yes!

00:16:57I love this challenge mum because it's like

00:16:59you make this all the time at home

00:17:01I do

00:17:01and I feel like it's a dish that you're really really confident with

00:17:05we're making salmon fish cakes with wasabi mayo and papaya and avocado salsa

00:17:10this salmon is absolutely stunning

00:17:13Kristen's shopping like an absolute machine

00:17:15did you see who cupped that salmon?

00:17:17I hope we don't regret the 30 minute cook loose

00:17:20we have the choice

00:17:21no I don't think we will

00:17:21I don't think we will

00:17:22no I feel pretty confident

00:17:25the salmon is done

00:17:29so these fish cakes Lucy won't be like super crispy

00:17:32but it is a bit, it's a really delicate mixture

00:17:35so it's not like

00:17:35there's no flour in it

00:17:37so there's nothing else binding it

00:17:38the weakest dish of the round

00:17:40will head into elimination

00:17:41we don't think that's going to be us

00:17:42all right Lucy

00:17:43I think one more egg and we're sorted

00:17:46go for it

00:17:47go Kristen Lucy!

00:17:53just getting the oil in the fryers mum

00:17:55got to make sure it's hot

00:17:56got to get it to 180

00:17:58today we're cooking Japanese fried chicken and waffles

00:18:01are these on?

00:18:02how do I tell if these are on?

00:18:05cooking in a kitchen that we have never cooked in before

00:18:08is very stressful for both me and mum

00:18:10where are those bubs you spot mum?

00:18:12somewhere under the bench

00:18:13I'm not

00:18:14I'm just going to go hands

00:18:14equipment that we've not used before

00:18:16where's the bowls?

00:18:18where's the metal bowls?

00:18:20drawers set up differently

00:18:22where's the spatula rig flippy kind of thing

00:18:24being in that situation with a 30 minute cook

00:18:26stresses me out

00:18:27where's the other bowl?

00:18:28have you taken the metal bowl?

00:18:29you know Sheridan and Ted are running around like headless chooks

00:18:32they're scrambling

00:18:33do you know where the regular cutlery is?

00:18:35no I don't think

00:18:36I couldn't find any regular cutlery

00:18:39let's go Sheridan

00:18:40come on

00:18:43how much time left mum?

00:18:4420 minutes to go

00:18:46keep up the pace

00:18:47come on

00:18:48whoops

00:18:48we're going quite well

00:18:49yeah I think we're making some really good time here mate

00:18:51is it on max heat mum?

00:18:53yeah

00:18:54Krista and Lucy have this in the bag

00:18:56look how organised they are

00:18:58look how organised they are

00:18:58they're so much further ahead than everyone else

00:19:00alright I think we're going really well

00:19:01I actually think we're going really well as well

00:19:03so I'm doing 15 or 16 to start Zach?

00:19:06go 15 I reckon

00:19:08coconut rice

00:19:08it's just like a little flavour bomb on a plate

00:19:11ok rice is on

00:19:16I don't think I've cut that small enough

00:19:18I wanted to actually cut the cabbage using a knife

00:19:21but I'm nervous and my hands are shaking

00:19:24I've decided to put it into the food processor

00:19:33where's the plastic feed thing for?

00:19:37the feed, the pusher thing

00:19:38where did you have it just before?

00:19:40yeah I've pushed it in before

00:19:41ok

00:19:43how could I have already blocked up the chute?

00:19:46yeah but I need it like

00:19:48I'm actually getting really frustrated

00:19:49use the back of the spoon on

00:19:52yup

00:19:58do you know why?

00:19:59f***ing in there

00:19:59I mean

00:20:02I'm stressed out now

00:20:04I feel terrified I'm going to throw up

00:20:06start the way

00:20:07I know that there's just so much to do

00:20:09and once you start doing that little slide

00:20:12it's like

00:20:13plane crash

00:20:17coming up

00:20:18when there's only 30 minutes

00:20:20mum you need to get those waffles up

00:20:21Ted they're not cooked love

00:20:23thinking the half an hour cook could be the end of us

00:20:25it's a recipe for disaster

00:20:28toaster

00:20:31not ideal

00:20:33it's inedible to serve that

00:20:35and at the table

00:20:36it's a step down which is you know scary to see

00:20:39no one's mincing words

00:20:42I don't think that that was enough for a main

00:20:43yeah it's still bitter

00:20:45it kind of makes me just want to get the claws out

00:20:47which team will end up in the elimination cook-off

00:20:51is there something missing on the plate?

00:20:52we could be on the bottom with this

00:20:56huh

00:21:06halfway gone

00:21:0715 minutes to go

00:21:11it's our first challenge in kitchen headquarters

00:21:13and we've got four teams cooking fast and furious in half an hour

00:21:19so they have to make ten dishes for us and the other competitors

00:21:25I'm a bit worried about this pawpaw taking a bit of time

00:21:28yeah that's okay

00:21:29so Kristen and Lucy got to decide which teams cooked in this round

00:21:32they've left a high scoring teams up on the mezzanine level looking down

00:21:37so they've picked off the lowest scoring teams

00:21:39which is exactly what I would have done

00:21:42oh shit

00:21:44however 30 minutes is a short time in delivering a main course

00:21:48well fingers crossed we get some amazing food

00:21:51because the weakest team will go into an elimination cook-off

00:21:57yeah

00:21:57Mum you need to get those waffles in

00:21:58yeah they're going in right now

00:22:01Sheridan and Ted are cooking

00:22:03Japanese fried chicken and waffles

00:22:07that sounds delicious

00:22:09bit of work in that

00:22:10that sounds delicious

00:22:11okay

00:22:12they've got great technique when they cook

00:22:14I'm just getting this chicken in Mum I need to get it in

00:22:16I've got to do the mayonnaise

00:22:17but I think Sheridan's a bit flustered and stressed

00:22:21where's the canola oil Ted?

00:22:22Mum can you help me two seconds please?

00:22:23no I can't Ted I can't

00:22:24I think that stress could actually hurt them a lot

00:22:28if they don't shake it off

00:22:30they're working fast though

00:22:35this is the moment of truth Luce because they're a bit hard to flip

00:22:38because they are so delicate

00:22:40oh yes

00:22:43Lucy we got them

00:22:45that's so good

00:22:46go you little fish cakes

00:22:48yes

00:22:49Kristen and Lucy are cooking salmon fish cakes with wasabi mayo

00:22:53and papaya and avocado salsa

00:22:55there's a lot going on there isn't there?

00:22:57yeah

00:22:57I need to cook 20 of them

00:22:59for the 10 serves

00:23:00they've got to be careful that the fish cake is not overcooked

00:23:03and dry

00:23:04you want nothing crispy and golden on the outside

00:23:07nice and moist in the middle

00:23:09well seasoned and that's it

00:23:11Lucy I'm starting all the stuff for the dipping sauce

00:23:13yep definitely get onto that

00:23:15Kristen and Lucy

00:23:16are you guys regretting picking the fast challenge?

00:23:19no we got this

00:23:21beautiful

00:23:22bang it

00:23:22you guys got this in the bag

00:23:25coconut rice is cooking so I'm gonna move on to the salad

00:23:29yep

00:23:29Zoe and Zach are cooking

00:23:32spiced barmandy with coconut rice and a mango salsa

00:23:35coconut rice not easy to cook actually

00:23:38yeah

00:23:39because it can become sticky and little undercooked sometimes

00:23:42fish now Zoe is going to go in

00:23:45so barmandy is a bit of a hard one

00:23:47you have to be able to cook it

00:23:49so it's still nice and moist

00:23:50and make sure that you're not overdoing it

00:23:53hopefully they can redeem themselves with a beautiful piece of fish

00:23:58Simon you getting that pork on mate?

00:24:00yeah it's coming mate

00:24:00come on Simon

00:24:01come on Simon you got this

00:24:0510 minutes to go come on

00:24:09yeah boys

00:24:11the pork doesn't take all that long

00:24:13I think we're looking good

00:24:14Angus and Simon

00:24:16I would say Zach and Zoe's rivals at this stage

00:24:19they're cooking sticky soy and garlic pork

00:24:22with a zucchini and cucumber salad

00:24:25I like the scent of that minkos it sounds delicious

00:24:27I'm gonna add that marinade in just to really thicken that up

00:24:30yep

00:24:31dude I'm gonna start getting our plating station going

00:24:33so we can add the pork at the last minute

00:24:35oh look at that!

00:24:36I know not looking too bad dude

00:24:40I think they're watching the gate crashes very closely to see the new competition

00:24:44Zoe and Zach how are you guys going?

00:24:46you going good?

00:24:48it's okay if you're not

00:24:49oh we're loving that

00:24:50are you going well?

00:24:52yeah we're nearly done

00:24:53well come and help us

00:24:54we're going to have time spent

00:24:57Angus and Simon focusing on this tirade against you and not the food means that they'll probably be eliminated quicker

00:25:02rather than later

00:25:03I think they care more about how they look than how they cook

00:25:10they're not very uplifting people

00:25:12no

00:25:15chicken's on it's way, chicken's on it's way

00:25:16how are the waffles looking? Are they all in?

00:25:18not the last lot not in

00:25:20mum you need to get those waffles up

00:25:21Ted they're not cooked love

00:25:23man look Sharon and Ted they're still so nervous

00:25:25yeah it's looking good mum the chicken's nice and golden

00:25:28how are the waffles looking?

00:25:29I don't know if they're cooked Ted

00:25:30the last batch of waffles are going to cut the plating really fine

00:25:34mum get the plates up

00:25:35yeah I'm good to go Ted I just need to get those in

00:25:37you need to get that in a squeezy bottle

00:25:38at this point if I was at home I'd be like we don't have waffles

00:25:42it's a lasting

00:25:43put those in and done

00:25:44having veggie mutton cheese sandwiches for the kids

00:25:46having chicken mayo

00:25:47not even getting that

00:25:50our team's got five minutes left let's go

00:25:54five minutes

00:25:56yes guys

00:25:57oh it's good

00:25:59I'm worried that the coconut rice didn't start in time

00:26:02so that is my main concern

00:26:04I don't know if it's going to work or not

00:26:06every minute is going to matter

00:26:08every second is going to matter

00:26:09every millisecond is going to matter

00:26:11honestly

00:26:16Zach this isn't cooked

00:26:21taste it

00:26:23that's not even hot

00:26:25yeah

00:26:27it's hard grains of rice

00:26:29with no flavour

00:26:30like it's inedible to serve that

00:26:32so what do I need something on?

00:26:34yeah

00:26:36not ideal

00:26:38that's not a full mate

00:26:39it was just fish and salad

00:26:40no rice isn't done

00:26:43we don't have coconut rice at this stage

00:26:46I don't think we're going to be able to get that coconut rice on

00:26:49I don't think we should plate it

00:26:50okay so what are we going to do instead

00:26:53maybe we need more mangoes in the salsa

00:26:54we'll have to have more salsa on the plate

00:26:56you look at the clock and you can see the seconds counting

00:26:59and I think at this point we just have to cut our losses and have a different game plan

00:27:04so we're going to pivot now to just having a little bit of desiccated coconut onto the salsa

00:27:09so hopefully it does bring that coconut flavour

00:27:12Zoe, Zach, are you guys feeling the pressure right now?

00:27:15it's pretty full on

00:27:16yeah it is

00:27:17we can see it from here

00:27:19I'm definitely worried at this point

00:27:21I think it's going to be upsetting to elimination

00:27:23rice is really

00:27:26stressful

00:27:26yeah

00:27:28I'm going to start plating this salad man

00:27:30yep sounds good

00:27:31look at all that

00:27:32that's the good stuff

00:27:35that fat is going high right

00:27:37it's going to work perfectly

00:27:38mum that salsa is really good

00:27:40I'm really happy with the salt level and the lemon

00:27:43I'm going to start plating

00:27:44so I want to make sure everyone gets an even amount of papaya and abo

00:27:50this challenge is for a main

00:27:52so our plan is to produce a nice big pile of salsa, two fish cakes, the beautiful wasabi mayo on

00:27:58the fish cakes and then a little dish of the ginger chilli dipping sauce

00:28:01oh so good

00:28:03Chris and Lucy, they've smashed it

00:28:05we freaking did it

00:28:07Lucy, you've played it three minutes to go

00:28:10everything went so well

00:28:12I don't want to battle Chris and Lucy ever

00:28:14unless it's the grand final

00:28:18three minutes, let's go, three minutes

00:28:20yes

00:28:22mum you need to put them somewhere else

00:28:23they're only getting their plates out now

00:28:25get the chicken on, get the sauce

00:28:28ok I'm going to start plating

00:28:30it's a massive loss to the dish by not having the coconut rice on it

00:28:35but there's still like yumminess on our plate

00:28:37cheers

00:28:42bang

00:28:46get the nori, get the bonito flakes mum

00:28:49yeah, what with which arm?

00:28:50I'm a freaking octopus

00:28:52I'm pleased that I've got the waffles in the waffle maker but they're a little bit behind time

00:28:57Ted leave them, they're not done, let's go one more minute

00:29:00these ones are ready, you just be ready to be right behind me

00:29:02waffles, Sheridan and Ted haven't finished the last waffles guys

00:29:06mum, waffle?

00:29:07yeah, they're not done

00:29:07we need those now, so let's get them out, get them out, get them out

00:29:10we're not going to have time to plate them up

00:29:11Ted, they're going to be raw

00:29:12I'm very concerned that we're not going to get this on the plate

00:29:15I'm thinking the half an hour cook could be the end of us

00:29:18one minute, come on, one minute

00:29:20I am shaking

00:29:23Sheridan and Ted, go

00:29:25you need to get them out, get them out, get them out, get them out

00:29:28we can't do it all in a minute

00:29:29I'm doing it, I'm taking them out

00:29:31they're going to be raw

00:29:32that's alright, get them out

00:29:33get them out

00:29:35we don't have time

00:29:36they're going to be raw

00:29:36we do not have time

00:29:37we could have gone another 40 seconds

00:29:40alright mum, get the chicken on the ones that have the sauce

00:29:42chicken waffles?

00:29:43what's the bet the chicken's not cooked?

00:29:45Ted, might be a gatecrasher going home

00:29:49not us though

00:29:5130 seconds

00:29:53alright, you can do it guys

00:29:54let's do this

00:29:55little bit more sauce on the top, Ted

00:29:57little bit more sauce on the top

00:29:58Ted, another piece of chicken on that backhand

00:30:00grab it, grab it

00:30:0110

00:30:029

00:30:038

00:30:047

00:30:056

00:30:065

00:30:074

00:30:083

00:30:092

00:30:101

00:30:11that's it for cooking

00:30:12we've got way from your bench

00:30:16oh my god

00:30:18good job

00:30:20that's nice

00:30:21that's pretty good

00:30:23congratulations everyone

00:30:25I'm so glad we did 30 minutes

00:30:27I feel like

00:30:28it looks so good

00:30:29yeah

00:30:30there's 4 elements on the plate

00:30:31yeah

00:30:32I think we really got it

00:30:34if rice is our undoing

00:30:35look

00:30:35yeah

00:30:36like that's what it is

00:30:37yeah

00:30:38I feel a bit defeated right now

00:30:40like we've done this before

00:30:41and it can be such an amazing little number

00:30:43the rice didn't work

00:30:45I'm just really feeling like

00:30:46we're gonna be in the elimination from this

00:30:51I'm wrecked

00:30:52Sean Mott

00:30:52I'm really happy with how it looks

00:30:54there's a bit of concern that the waffle might be undercooked

00:30:56and then I realised that

00:30:58I actually haven't tried the chicken

00:31:00you idiot

00:31:01why did you not try the chicken

00:31:03why did you not make sure

00:31:03why do you not give yourself

00:31:04just some confidence in the fact that you know it's cooked

00:31:08my hands are shaking

00:31:09I'm very anxious

00:31:10that chicken has to be cooked

00:31:13coming up

00:31:14I've expected that it would be more fun to be next with you

00:31:17who will be the first to face elimination

00:31:20we dropped the ball on this one

00:31:22and we could have done a whole lot better

00:31:23that was the last thing that we were expecting

00:31:26then

00:31:27John hurry up

00:31:28the slow cook's

00:31:30slowest cook

00:31:31I think two hours will even be pushing it for them

00:31:33come on John I need you

00:31:34they're so far behind

00:31:36go babe go go go

00:31:46every single team from both rounds one and two of the instant restaurants are at this table

00:31:52it's the first time we've all been here together

00:31:55it feels pretty daunting

00:31:57this is ridiculous how many people are here at this table

00:32:00it's a bit biblical

00:32:03teams

00:32:04these are the first meal cooked here in kitchen headquarters

00:32:10the same kitchen one of you will be named MKR champions

00:32:17it's also the first time that you get to give feedback

00:32:20directly to the cooks

00:32:22face to face

00:32:26but be Colleen and I

00:32:27who will decide the teams

00:32:29going into the elimination cook-off

00:32:32I am so nervous that we're about to hear critiques to our face

00:32:37I just really hope everyone else likes this dish

00:32:39because it's always hard to kind of get negative feedback

00:32:42alright starting with

00:32:43Sheridan and Ted's

00:32:47Japanese fried chicken

00:32:49and waffles

00:32:58thank you very much

00:33:02and the waffles are still looking undercooked around the edges

00:33:05and the karage fried chicken could be more in the middle

00:33:08if I was to serve raw chicken today

00:33:10it would be a flight to Perth

00:33:15good food

00:33:16bon appetit

00:33:26mmm chicken

00:33:31it's a bit doughy

00:33:36don't talk about it

00:33:48so we actually

00:33:50we love this

00:33:52it's very nice

00:33:53the chicken

00:33:54it has all the seasoning there

00:33:56it's cooked perfectly

00:33:58it's crunchy

00:33:59the waffle

00:34:01it's unique

00:34:02it's unique

00:34:03absolutely this was great

00:34:04like

00:34:05that fried chicken

00:34:06was perfect

00:34:07I do think that the

00:34:09waffles

00:34:10was kind of a bit doughy

00:34:11but

00:34:11this dish was

00:34:13spectacular

00:34:13we're back baby!

00:34:15I'm feeling confident

00:34:16I'm hoping now that

00:34:17this is the dish where people

00:34:19can see that we can actually

00:34:21respect on it

00:34:26now

00:34:27Angus and Simon's

00:34:29sticky soy

00:34:30and garlic pork

00:34:32with zucchini and cucumber salad

00:34:37and

00:34:37Angus and I

00:34:38we're really really happy

00:34:40with the pork

00:34:41some of these salads are

00:34:42leaking a little bit more

00:34:43than I'd like

00:34:44and if there's too much water

00:34:45there it's going to water down

00:34:46my dressing

00:34:47it just looks like an

00:34:49untree serving

00:34:51Bon appetit

00:34:53good evening

00:34:54and zucchini

00:35:00I'd like

00:35:00throw this

00:35:01this is amazing

00:35:02this is very generous

00:35:11I'm impressed with the combination of flavours

00:35:13I think it was balanced well

00:35:15the pork was super spicy but I liked the spice

00:35:18I think it definitely needed another element like some rice

00:35:21and you guys had the time for it

00:35:23but I liked it

00:35:24I think they're ahead at the moment

00:35:26I would say you know it's very spicy

00:35:29it's very chilli orientated

00:35:31and I think that's kind of like all that you get in regards to the flavour

00:35:35I would say that if this is a main portion for the pub that they're serving

00:35:40I'd love to see what the entree servings are like

00:35:44because I don't think that that was enough for a main

00:35:47well Zach would have had all the pork

00:35:49so I don't know how he could be complaining

00:35:58when you pull off what is a great dish

00:36:00and then just for the sake of it

00:36:02people pull it down

00:36:03it kind of makes you just want to get the claws out a little bit

00:36:06maybe I might start giving some reviews that are not very fair to other people

00:36:10and see how they feel

00:36:12all right now it's time for

00:36:13Zoe and Zach's

00:36:16Spiced barramundi

00:36:17with mango salsa

00:36:23we know this isn't our best

00:36:24but then also

00:36:25I believe we have redemption on this dish

00:36:27like the salsa is better than the fennel salad

00:36:29the barramundi is cooked better than the swordfish

00:36:32like I think we've done ourselves justice today

00:36:40bon appetit

00:36:41jump in

00:36:44let's try this fish

00:37:00so Zoe and Zach is there something missing on the plate?

00:37:02some coconut rice

00:37:05well unfortunately we didn't get that up in time

00:37:10I actually really like this dish

00:37:12I think my barramundi was cooked perfect

00:37:14I think that some coconut rice

00:37:17would have been delicious

00:37:19but I did enjoy it

00:37:20I think they all blended together really nicely

00:37:25it's pretty hard giving a critique sitting right next to the person isn't it?

00:37:29we're just trying not to make eye contact

00:37:34it's hard to not be better than that swordfish

00:37:36but the spice mix

00:37:37I think is a bit overpowering for that type of fish

00:37:40it's better than the swordfish

00:37:42is it better than your dish?

00:37:43no chance

00:37:44oh okay

00:37:45no matter what we put on a plate

00:37:47it's going to be negative from them

00:37:48the amount of things that Simon and Angus have thrown at us

00:37:51like it's not worth our breath in responding

00:37:52hmm

00:37:54alright let's move on to

00:37:56Kristin and Lucy's

00:37:58salmon fish cake

00:37:59with wasabi mayo

00:38:00and papaya and avocado salsa

00:38:04literally everything on this plate

00:38:06went to plan

00:38:07I'm feeling so confident honestly

00:38:20okay

00:38:22okay

00:38:22bon appetit

00:38:25well

00:38:37and then

00:38:51so

00:38:53Fatty was a bit dry, and then the salsa was just a bit all mushy.

00:38:58Like, it would have been nice if there was a bit of crunchy, like, some texture on it.

00:39:04I was just left wanting more of a lot of things in the dish, like more wasabi in that mayo,

00:39:09just to be able to bring a bit more wetness to the salmon cake.

00:39:13It just got a bit dry at the end there.

00:39:14With all that spare time, it could have had a bit more seasoning and a bit more of everything.

00:39:18It's a step down, which is, you know, scary to see.

00:39:22I like the salmon a little, like, cooked, because I like the crispy salmon and the softer salsa.

00:39:28This is actually my son's favourite dinner of all time, so I suppose we cook it the way we like

00:39:33it.

00:39:34I just, I actually can't believe how harsh some of the critiques are.

00:39:38It's really, really difficult to kind of show a brave face,

00:39:42because we could be on the bottom with this.

00:39:44That's not where we thought we'd be.

00:39:47All right, so Manu and I, we have to choose the weakest team.

00:39:52The one that will go into the upcoming elimination cook-off.

00:39:56So why don't you take a break, and we will have a chat about the meals.

00:40:01Yes, please.

00:40:02I hope we've done enough to continue through.

00:40:05Like, our future in this competition literally weighs on the judges at the moment.

00:40:10The most disappointing part of this for me is that we chose the 30-minute cook,

00:40:16and now it looks like we shot ourselves in the foot.

00:40:19We just don't deserve to be in the bottom.

00:40:34Teams, preparing a quick meal is something everyone has to do.

00:40:39But cooking the amount of serves you did in that short amount of time was a real feat.

00:40:47The weakest dish of the round is going to go into elimination,

00:40:50and our dish isn't as good as we thought it was going to be.

00:40:52I'm feeling extremely nervous.

00:40:54I don't think we're on the top, but I don't think we're on the bottom.

00:40:59Sheridan and Ted, you created Japanese fried chicken and waffles.

00:41:07The chicken was beautiful, it was moist, it had seasoning.

00:41:12That chicken was juicy and crispy, well-seasoned.

00:41:17That dish made sense from A to Z.

00:41:21So congratulations, you are safe and you can relax.

00:41:26I'm just so happy.

00:41:27We couldn't have asked for more.

00:41:29That's all we wanted.

00:41:32Angus and Simon, you created sticky soy and garlic pork

00:41:37with zucchini and cucumber salad.

00:41:42Your dish tasted really good.

00:41:46I really enjoyed that crispy little salad of cucumber and zucchini

00:41:51with this really spicy dressing.

00:41:54The leach of the water from the vegetable, I think,

00:41:57sort of let it down a little bit.

00:42:00But I think it packed a lot of flavour

00:42:02for the amount of time you had to prep it.

00:42:04So, well, look.

00:42:05Oh, let's go.

00:42:07HQ's out.

00:42:07It might be our zone.

00:42:08We're going to win it.

00:42:12Kristen and Lucy, you created salmon fish cakes

00:42:15with wasabi mayo and papaya and avocado salad.

00:42:20We care about this so much.

00:42:22And I feel like I put passion and I put flavours into the 30 minutes.

00:42:27And so, oh, it's a motion overload.

00:42:29Yeah, definitely.

00:42:30I know it's what you cook at home and you love it,

00:42:33but this is not home.

00:42:36The salmon was overcooked.

00:42:39Seasoning was devoid.

00:42:42I've expected a little bit more from you, to be honest with you.

00:42:45That fish cake was so thin that by the time you flip it over,

00:42:49when one side is crispy,

00:42:50the fish could have been overcooked regardless.

00:42:53I think we dropped the ball on this one

00:42:55and we could have done a whole lot better.

00:42:58The salmon is a little overcooked,

00:43:00but to get this amount of negativity is quite shocking.

00:43:06Zoe and Zach,

00:43:08you created Spice Parramundi

00:43:11with mango salsa.

00:43:14The fish was cooked well.

00:43:16It was moist.

00:43:17There was a lot of flavour in there

00:43:19and obviously we needed something else,

00:43:21which was the rice to bring it together.

00:43:23Another team that I would demand a little bit more is you.

00:43:27Even though 30 minutes is a short time,

00:43:30if you really think how to put a dish together,

00:43:33it's also plenty of time.

00:43:36It's a good dish with few faults.

00:43:39I'm just thinking that our dish

00:43:41might not have been enough to save us

00:43:43and it could be us heading into the elimination cook-off.

00:43:48The first team in the elimination cook-off is...

00:43:58Christine and Lucy.

00:44:06Oh my God.

00:44:08I'm just really embarrassed

00:44:10because even after our cook,

00:44:11we felt really confident.

00:44:12We made it clear that we were really confident.

00:44:14That was the last thing that we were expecting.

00:44:16How are you feeling, ladies?

00:44:18Shocked.

00:44:19Devastated.

00:44:19Yeah.

00:44:20We can talk about how many ingredients

00:44:23there was on the plate,

00:44:24but for me,

00:44:25the protein that you've had on your plate

00:44:26was the least enjoyable the way it was cooked.

00:44:32It's all right.

00:44:34The hardest part is that we're just so proud of this

00:44:37and these are people we idolise.

00:44:40Like, these are...

00:44:41This is Meno and Colin.

00:44:42This is the judges.

00:44:43Like, we respect their opinion

00:44:45and their experience so highly

00:44:48and it's really knocked us for six.

00:44:54How have they gone from the top

00:44:57to elimination round?

00:44:58It shows you that anything can happen in HQ.

00:45:01Anything can happen, exactly.

00:45:02Wow.

00:45:04Fast cook teams,

00:45:06please head to the mesnade.

00:45:09Slow cook teams,

00:45:11please come and join us.

00:45:12We really don't know what's going to happen

00:45:14in this competition.

00:45:15Like, we really have to, like,

00:45:17bring the best every time we cook.

00:45:23This is going to be heavy.

00:45:26Slow cook teams,

00:45:27it's your turn now.

00:45:30Honestly, guys,

00:45:31we didn't expect perfection in 30 minutes,

00:45:34but in two hours,

00:45:35that's a different ball game.

00:45:37What we're looking for is excellence,

00:45:40because anything less,

00:45:41you can find yourself

00:45:42in an elimination cook-off

00:45:44against a powerful couple

00:45:46of Kristen and Lucy.

00:45:50Are you ready?

00:45:51Yes.

00:45:52You have two hours

00:45:54and your time starts now.

00:45:59Slow do it!

00:46:04Good luck.

00:46:05Yay!

00:46:07You know what?

00:46:09We're Filipinos.

00:46:10Yes.

00:46:10And we have not done...

00:46:12The national dish.

00:46:13National dish.

00:46:14Adobo.

00:46:14Yes.

00:46:15We should make a double.

00:46:16Yes.

00:46:16Porco double.

00:46:17We're going to do...

00:46:19Chicken.

00:46:20Chicken al matone.

00:46:21Yeah.

00:46:21Polo al matone.

00:46:22Polo al matone.

00:46:23Clean fana salad.

00:46:24Yeah.

00:46:25With polenta.

00:46:26Let's do the chicken Mary Leigh.

00:46:28We love them.

00:46:29I'll wrap the prosciutto

00:46:30and some pancetta.

00:46:30Yeah, yeah.

00:46:31I'll do my Guinness wedges.

00:46:32Yeah, fantastic.

00:46:33And, yeah,

00:46:33we're good off.

00:46:34I'm going to saute it ridiculous.

00:46:35Okay.

00:46:35See you from there.

00:46:36Let's go.

00:46:36Run, run, run.

00:46:37Don't forget this.

00:46:38All right.

00:46:38Okay.

00:46:39Sweet.

00:46:39You got it?

00:46:41Wax on, wax on.

00:46:42So I'm not cooking tonight

00:46:43without my Hachimaki,

00:46:44which is a traditional

00:46:45Japanese headband.

00:46:47It gets me in the zone.

00:46:48Yeah.

00:46:48Yeah, yeah.

00:46:49Let's do this.

00:46:50Okay, go.

00:46:51Oh!

00:46:52Here we go.

00:46:58All right.

00:47:01I'm a kid in a candy store.

00:47:02The pantry is amazing.

00:47:06Hold on, here's the fork.

00:47:08Chicken man.

00:47:09Let's go.

00:47:12Giancarlo doesn't move

00:47:13very fast.

00:47:14It's like a gentle giant.

00:47:16Giancarlo has definitely

00:47:18taken the slow cook challenge

00:47:20a little too literally.

00:47:22Sumac.

00:47:23Oh, my God.

00:47:24Is Giancarlo back yet?

00:47:25John.

00:47:26Sumac.

00:47:28John, hurry up.

00:47:29Coming.

00:47:30He's moving like a Titanic.

00:47:33All right.

00:47:34I think two hours

00:47:34will even be pushing it for them.

00:47:37I'm going to start

00:47:38with the rice, Mary.

00:47:39Okay.

00:47:40I'm going to do four cups of rice.

00:47:41For the slow challenge today,

00:47:43we are making pork adobo

00:47:45with garlic rice

00:47:47and crispy kangkong.

00:47:48We've been eating this dish

00:47:50since we were babies.

00:47:52In our instant restaurant,

00:47:54our pork was a bit overcooked,

00:47:55so we need to redeem ourselves.

00:47:58Yeah.

00:47:58It's the queen of pork.

00:48:00The recipe's been handed

00:48:01from generations to generations.

00:48:04Adobo is pork or any meat

00:48:06seasoned with vinegar, salt, and garlic

00:48:08to preserve it.

00:48:09Happy?

00:48:10Happy?

00:48:11One, two, three, four.

00:48:12Yeah, and then cut that into four.

00:48:13We want to serve our heritage,

00:48:16our culture,

00:48:16and we want the whole of Australia

00:48:18to see our food.

00:48:20Imagine if we cook a dish

00:48:22without rice.

00:48:24I think you should leave the rice

00:48:25to the Asians.

00:48:26Yes.

00:48:30All right, Harrison,

00:48:31I'm going to start seasoning

00:48:32these chickens.

00:48:33Yep, yep, yep.

00:48:34For our two-hour challenge,

00:48:36we are doing prosciutto-wrapped

00:48:36chicken merrylands

00:48:37with stout wedges

00:48:38and radicchio.

00:48:39We've got to make sure

00:48:40that these are full of flavour, Oliver,

00:48:41not missing seasoning

00:48:42at any point whatsoever.

00:48:44I agree.

00:48:45The sooner these chickens

00:48:46get all get in the oven,

00:48:47I will just relax.

00:48:48We've got the luxury of time.

00:48:50If we don't nail these flavours,

00:48:52we're screwed.

00:48:53What excites me most

00:48:53about this dish

00:48:54is that leek sauce

00:48:56with the chicken drippings.

00:48:57There's a lot of big flavours here,

00:49:00but if they don't come together,

00:49:01it won't be a real dish.

00:49:03Giancarlo, Tiffany,

00:49:04what are you guys making?

00:49:05We are making polo al mattone.

00:49:07Oh!

00:49:08So it's chicken under a brick.

00:49:10Do you have a brick?

00:49:11We don't have a brick.

00:49:12Well, I mean,

00:49:13that's just false advertising,

00:49:14That's right, you're right.

00:49:15It's just a method of cooking.

00:49:17Are you guys doing

00:49:17the merrylands as well?

00:49:18Yeah.

00:49:19We sure are.

00:49:20So it's going to be

00:49:21who's doing the best chicken, huh?

00:49:22That's right.

00:49:23Looks like it.

00:49:23Pat with the chickens.

00:49:24Pat with the chicken.

00:49:25We're going to be cooking

00:49:26chicken, merryland

00:49:27with polenta

00:49:29and fennel

00:49:30and orange salad.

00:49:31So what's the chicken

00:49:32doing right now, Amore?

00:49:33So the chicken's in a brine

00:49:35just to try to keep

00:49:36the moisture in.

00:49:37We're cooking it

00:49:38in a style of

00:49:38polo al mattone,

00:49:40which means brick chicken

00:49:41with a heavy weight

00:49:42on top of it.

00:49:43We put the weight

00:49:44on the chicken

00:49:44when we put chicken

00:49:45skin side down

00:49:46in the pan.

00:49:47The skin will be crispy.

00:49:49I grew up eating this dish.

00:49:51It's the most delicious chicken.

00:49:53John,

00:49:54I'm making the marinade

00:49:54for the chicken.

00:49:55Are these clean?

00:49:56Are these already clean?

00:49:58Bob, we're not washing.

00:49:59Go for it.

00:49:59Oh, God, he's cleaning.

00:50:01I'm just cleaning

00:50:02at the moment.

00:50:02I really wish you wouldn't.

00:50:04I know.

00:50:05They need to hurry up.

00:50:06This is going to go

00:50:06so quickly.

00:50:07It's almost terrifying.

00:50:09John Carlo is spending

00:50:10an enormous amount of time

00:50:11cleaning the bench,

00:50:13wiping the bench down.

00:50:15Come on.

00:50:16Steven Seagal.

00:50:18Pick up the pace, brother.

00:50:19I know, mate.

00:50:19We'll get there.

00:50:20Slow start.

00:50:22It's all right.

00:50:23We've got two hours.

00:50:24Wow.

00:50:24You got less than that, Tim.

00:50:25Uh-oh.

00:50:25You got less than that.

00:50:27Thanks, Simon.

00:50:29This pork needs to be

00:50:30slow cooking

00:50:31for at least an hour.

00:50:33At least an hour.

00:50:34Pour it first

00:50:34to brown it.

00:50:35The pork needs to be

00:50:37browned

00:50:38before us

00:50:39to start cooking it

00:50:40with sauce.

00:50:42Oh, my God.

00:50:43Here we go.

00:50:43The splatter is coming out.

00:50:47Ah!

00:50:49Ah!

00:50:50The fat,

00:50:50the fat,

00:50:51the fat.

00:50:52Gross.

00:50:52Yeah, I think...

00:50:53Ah!

00:50:54I really don't care anymore

00:50:55if I'm pork princess.

00:50:57I just want the pork

00:50:58to be nicely done golden.

00:51:00That's my face.

00:51:02Ah!

00:51:03Do you have

00:51:04enough space there?

00:51:05Yeah, this is enough.

00:51:06This is enough space.

00:51:06This is enough.

00:51:07Okay, that's done.

00:51:09All right.

00:51:10First two trays going in.

00:51:12Done.

00:51:13Chicken's in the oven.

00:51:14We cover them up

00:51:15so it doesn't

00:51:15we don't get

00:51:16too much evaporation.

00:51:17Harrison, Oliver,

00:51:18how are you going?

00:51:19Hey, good.

00:51:20Chicken's in the oven, babe.

00:51:21About to get a cracker

00:51:22on our sides.

00:51:23How about yourself?

00:51:23Good, good.

00:51:24Yeah, good.

00:51:25Yeah?

00:51:26Chicken's still in water.

00:51:27That sounds good.

00:51:28I love chicken in water.

00:51:29It's my favourite dish

00:51:30when I go home.

00:51:31It's a good base

00:51:32of a circle.

00:51:33Harrison, you tell them.

00:51:34Yeah.

00:51:35Chicken's a land animal,

00:51:36not a sea animal,

00:51:37but anyway,

00:51:37each of their own.

00:51:39Gatecrash is strong.

00:51:40I feel like we're

00:51:41a little bit behind right now.

00:51:42Do you feel like we're

00:51:42a bit behind?

00:51:42Yeah, I'm feeling

00:51:43like we're behind.

00:51:44It's so intimidating

00:51:45and daunting

00:51:46being in Kitchen HQ.

00:51:48The judges are there

00:51:49and everyone's standing

00:51:50on the balcony

00:51:51just looking down,

00:51:52watching you.

00:51:54Ninety minutes to go,

00:51:55you should be well on the way.

00:51:57Let's start the chicken, babe.

00:51:58Come on,

00:51:58we've got to serve chicken.

00:52:00We have ten giant

00:52:01Maryland chickens to cook.

00:52:04The stress is building now.

00:52:06It's getting a bit much.

00:52:10Coming up...

00:52:11The chicken must be

00:52:12a little bit dry.

00:52:13There's no seasoning.

00:52:15Whose chicken

00:52:16will rule the roost?

00:52:18The main element

00:52:19is more important

00:52:20than the sides.

00:52:20Even if it's bitter?

00:52:21The protein

00:52:22is more important

00:52:23to get correct

00:52:24as opposed to a salad.

00:52:26That was the question.

00:52:27I'm a bit worried.

00:52:28I'm worried too.

00:52:34Yes!

00:52:35Come on, guys!

00:52:36Come on!

00:52:38Get it going, guys!

00:52:41Alright, it's the second round

00:52:42and three teams

00:52:43are cooking

00:52:44in the slow cook challenge.

00:52:46The weakest team

00:52:47will be heading

00:52:48to a Nelly Mission cook-off

00:52:50against Christine

00:52:51and Lucy.

00:52:53The name

00:52:54is garlic rice,

00:52:56so it should taste

00:52:58like garlic.

00:52:59Mary and Golden

00:53:00are creating

00:53:00pork adobo

00:53:01with garlic fried rice

00:53:03and crispy cane coffee.

00:53:05It sounds like

00:53:06a dish with a lot of flavor.

00:53:07Very traditional as well,

00:53:09which is great.

00:53:10It's the second time

00:53:11cooking pork for us.

00:53:12Are they going to go

00:53:13to pork queens?

00:53:14Pork queen?

00:53:14That will make their day.

00:53:15Forget about winning

00:53:16a competition.

00:53:17Being crowned pork queen.

00:53:19Okay.

00:53:20Alright.

00:53:21It's good.

00:53:22Oliver and Harrison,

00:53:23what are you guys cooking?

00:53:25So we're cooking

00:53:25a chicken Maryland

00:53:26wrapped in prosciutto

00:53:27and pancetta.

00:53:28Is that radicchio salad?

00:53:29What's going on?

00:53:30No, it's a sauteing.

00:53:31Sauté radicchio.

00:53:32Sautéing it will

00:53:33tone down

00:53:33the bitterness.

00:53:34Cool.

00:53:35Yum.

00:53:35So the chicken

00:53:36and the prosciutto

00:53:36salty sweet.

00:53:37You've got the bitterness

00:53:38of the radicchio

00:53:39and then the Guinness

00:53:41wedges potatoes

00:53:42I'm still out on

00:53:43because Guinness

00:53:44very small

00:53:45should be quite bitter.

00:53:55I feel like

00:53:56I want to get

00:53:56the chicken

00:53:57sucking the chicken on.

00:53:58What do you think?

00:53:59Babe, just start.

00:54:00Just start.

00:54:01Tiffany and Giancarlo

00:54:03are making

00:54:03chicken Maryland

00:54:04with polenta

00:54:06and fennel

00:54:07and orange salad.

00:54:09The battle

00:54:10of the Maryland.

00:54:11I noticed

00:54:12a chicken

00:54:13going into some brine

00:54:14and then coming out

00:54:15so I don't really know.

00:54:16the points are up.

00:54:17And marinated in

00:54:17olive oil and lemon now.

00:54:19After that.

00:54:19And then they're

00:54:19going to pan fry.

00:54:20Yeah, a lot of steps

00:54:22going on for a piece

00:54:22of chicken.

00:54:23Is this our style

00:54:24to just always be behind?

00:54:26Maybe.

00:54:27What the hell?

00:54:29We have gotten out

00:54:30of our comfort zones.

00:54:32We have really good jobs.

00:54:33Like we're nurses.

00:54:35We've been nurses

00:54:35for a long time

00:54:36and we're here

00:54:37because we want to

00:54:38showcase Filipino food.

00:54:40Yes.

00:54:40Yeah?

00:54:40If this dish fails,

00:54:42we'll pretend

00:54:43we're Malaysians.

00:54:45Harrison and Oliver,

00:54:47how are we?

00:54:47Good to visit.

00:54:48Good to have you like Colin?

00:54:49Top of the morning to you.

00:54:51Hey, Lance.

00:54:54Need you to go

00:54:54in the fridge, eh?

00:54:55It's all right.

00:54:56It's all right.

00:54:57Woo!

00:54:58What's this?

00:54:59So that's our Guinness.

00:54:59This is a Guinness.

00:55:00So we're going to put

00:55:01the potatoes in there

00:55:01to boil.

00:55:02You're boiling Guinness?

00:55:03Yeah.

00:55:04What is wrong with you, man?

00:55:06What is wrong with you?

00:55:07I, look,

00:55:08I found this...

00:55:08Jesus, Mary and Joseph,

00:55:09what is wrong?

00:55:10Bless you.

00:55:11I've never seen this.

00:55:12Yeah, so this is something

00:55:13that we've been playing

00:55:14around with.

00:55:14The idea is that

00:55:15the Guinness soaks

00:55:16into that potato a bit.

00:55:17Yeah.

00:55:18That nice multicolor

00:55:19and that flavor,

00:55:19so when we chuck them

00:55:20in the fryer,

00:55:21we're going to air fry them

00:55:21and it's going to get

00:55:22that beautiful, like,

00:55:23crunch and bit of dark color.

00:55:25Let me just taste it

00:55:26before you destroy it.

00:55:30Notes of home.

00:55:30R.O.P.

00:55:32What song would you sing

00:55:34with a Guinness wedge?

00:55:40I'm a bit worried

00:55:41about the OJC.

00:55:43It brings everything together

00:55:44so much better, you know.

00:55:45You've got to sing

00:55:45to the food.

00:55:51It's still going.

00:55:53It's a long song.

00:55:54Sorry.

00:55:55I quite like his voice.

00:55:57That's exactly the song

00:55:58I would have picked.

00:55:59All right,

00:56:00I'm going to get out

00:56:00of your hair,

00:56:01but I'm just saying

00:56:02that is a sin.

00:56:03You're leaving

00:56:03on a confession.

00:56:04We're going to get his tie.

00:56:06I think Colin's nervous

00:56:08of our cook

00:56:08and we're trying

00:56:09some things

00:56:10that aren't necessarily

00:56:11going to work in our favour.

00:56:12My biggest concern

00:56:13about this dish

00:56:14is that it might be

00:56:14too bitter in the end.

00:56:16First time on HQ,

00:56:17it's pretty surreal.

00:56:19We're going to plate up

00:56:20something delicious.

00:56:23So we're going to try

00:56:24and cook it for 20 minutes

00:56:24on the pan.

00:56:25Babe, just start.

00:56:26I feel like I'm

00:56:28Giancarlo's background monitor,

00:56:31trying to organise

00:56:32a bit of chaos.

00:56:33I'm going to put oil

00:56:34in the pan

00:56:35to start chicken.

00:56:36Let's go.

00:56:36Yeah?

00:56:37Oh, far out.

00:56:39They're so far behind.

00:56:41Oh, oh, oh, oh, oh.

00:56:43Uh-oh.

00:56:44All right,

00:56:44skin side down, baby.

00:56:46And now I'm going

00:56:47to put the weight on.

00:56:48Here you go.

00:56:49I'm barely getting

00:56:49the chicken on now.

00:56:50I know he said

00:56:51it's only 45 minutes

00:56:51to cook,

00:56:52but like that's

00:56:53like 45 minutes.

00:56:54That leaves them

00:56:55only in the last minute

00:56:55to plate up.

00:56:56Like barely.

00:56:59We've got to get more

00:57:00chicken on

00:57:01and we've got to get

00:57:01our polenta on.

00:57:02I'm worried

00:57:03about the chicken

00:57:05like properly cooking

00:57:06through with the time

00:57:07constraints.

00:57:08These Maryland chickens

00:57:09are massive.

00:57:10So I think we might

00:57:10have to pivot

00:57:11and put our chicken

00:57:15straight into the oven.

00:57:16We're going to try

00:57:17putting it in the oven

00:57:18first.

00:57:19And so at least

00:57:20we're not spending time

00:57:21with no cooking chicken.

00:57:23Wait, what?

00:57:24Wait, Tiffany and John

00:57:25Carl have just

00:57:25tucked some chicken

00:57:26in the oven

00:57:27and they're frying

00:57:28the other bits.

00:57:30Why is some in the pan

00:57:31and some in the oven?

00:57:32I'm so confused.

00:57:34Hello, hello.

00:57:35How we doing?

00:57:37How are we?

00:57:37Yeah, not great

00:57:39at the moment.

00:57:40Oh, look

00:57:42it's seasoned

00:57:42with panic today.

00:57:45What's going on

00:57:45with this?

00:57:48Look, we wanted

00:57:49to have a weight

00:57:50on the chicken, right?

00:57:52Why do you put

00:57:53the weight

00:57:53on the chicken?

00:57:54Because it just cooks

00:57:55a lot better that way.

00:57:57No, it doesn't.

00:57:59What are you doing?

00:58:00At the minute

00:58:00you've got raw chicken,

00:58:02crispy chicken.

00:58:03You need to

00:58:04go into second gear, mate.

00:58:05I know.

00:58:06You've had your time off.

00:58:07I know, I know, I know.

00:58:07Welcome to Kitchen HQ.

00:58:09I know why.

00:58:10Is it everything

00:58:11you've dreamed of?

00:58:12Right now, right now.

00:58:13We're on top of it.

00:58:14We're on top of it.

00:58:14Just.

00:58:15We need to get this

00:58:15in the oven.

00:58:16I can help you.

00:58:16Yeah, yeah.

00:58:17Yeah?

00:58:17Where's the unkilled chicken?

00:58:19We've just got to get it in.

00:58:20Put it in.

00:58:21All right?

00:58:22Chicken's in.

00:58:23We've got chicken

00:58:25on the stove,

00:58:26chicken in the oven,

00:58:27and chicken waiting

00:58:28beside the bench.

00:58:29My biggest worry

00:58:30is making sure

00:58:31that everything's

00:58:31just cooked properly.

00:58:34This is kitchen

00:58:35nightmares right now.

00:58:36We've just got to

00:58:37hurry right now.

00:58:38Just.

00:58:49Teams got 15 minutes left.

00:58:51Let's go.

00:58:52Come on, guys.

00:58:53Come on.

00:58:54Come on.

00:58:54All right, it's round two

00:58:55of the fast and slow

00:58:57challenge.

00:58:58And three teams

00:58:59are creating

00:59:00a slow-cooked meal.

00:59:02So, Kristen and Lucy,

00:59:03Tiffany and John Carlo,

00:59:05they both had an advantage.

00:59:06Obviously,

00:59:07Kristen and Lucy

00:59:07picked the fast challenge

00:59:09and it backfired on them.

00:59:11John Carlo

00:59:11and Tiffany

00:59:12picked the slow challenge,

00:59:14so let's hope

00:59:15it goes their way.

00:59:18These chickens look good.

00:59:20They're looking good.

00:59:22Mary,

00:59:23is the batter sticking?

00:59:24It is sticking.

00:59:25There's no bubbles.

00:59:26Let me see.

00:59:27Yes.

00:59:27Good job.

00:59:28Mary and Golden

00:59:29do a lot.

00:59:29They've got it under control.

00:59:31Very calm and quiet.

00:59:32I'm going to leave it open.

00:59:34Yeah.

00:59:34We'll leave it

00:59:34so that it evaporates a bit.

00:59:37Yeah.

00:59:38Mary,

00:59:38is the pork good?

00:59:39Yeah.

00:59:40Watch this.

00:59:41All right.

00:59:45Spoon drop.

00:59:46Ten minutes.

00:59:47The clock is ticking.

00:59:49Okay,

00:59:49let's just regroup.

00:59:50We're good.

00:59:51So right now,

00:59:51we've got chickens

00:59:52in the oven.

00:59:52They're cooking.

00:59:54Taste this.

00:59:54So you've got the polenta.

00:59:56Yep.

00:59:58Yep.

01:00:00Yep.

01:00:00Oh, babe.

01:00:01That is some creamy polenta.

01:00:04Mm.

01:00:04But it's time

01:00:06to get the chicken out.

01:00:07So we want

01:00:08like a nice brown crisp.

01:00:10All right.

01:00:10Occhio.

01:00:11Occhio.

01:00:13Oh.

01:00:16Giancarlo and Tiffany

01:00:17have pulled it together

01:00:18somewhat.

01:00:19So I'm happy

01:00:19with these chickens

01:00:20we have in front of us.

01:00:21Why?

01:00:24I think we got there.

01:00:26Tiffany and Giancarlo's

01:00:27chicken is looking

01:00:28good in bits

01:00:29and burnt on other bits.

01:00:31So obviously,

01:00:32the chicken's done

01:00:32in so many different ways

01:00:34right now.

01:00:34And the risk is that

01:00:35they could be all

01:00:36cooked differently.

01:00:37But now,

01:00:38there's no choice.

01:00:39That's right.

01:00:39The clock's ticking down.

01:00:41So we're plating up.

01:00:42So what I'm going to do,

01:00:44Gian,

01:00:44is start with polenta

01:00:45in the centre

01:00:46and then we're going

01:00:47to place the chicken.

01:00:48Yep.

01:00:49And then we're going

01:00:50to do like a little nest

01:00:51of fennel salad

01:00:52just to the side of it

01:00:53and then just do

01:00:54like a little finish

01:00:55of the parsley oil

01:00:57around the edges.

01:00:58We just need to hustle

01:01:00and get these plated.

01:01:01Yep.

01:01:02I feel like these potatoes,

01:01:03Oliver,

01:01:04they didn't get quite

01:01:04as crispy enough.

01:01:05The colour is terrific.

01:01:07Sauce is ready.

01:01:08Yeah,

01:01:09get the chicken out.

01:01:09We've got four key elements

01:01:11to this dish today.

01:01:12You've got the prosciutto

01:01:12wrapped chicken,

01:01:13Marylands.

01:01:14We've got our stout wedges,

01:01:15sauté radicchio

01:01:16and our leek sauce.

01:01:19It might not be

01:01:20the prettiest dish, Oliver,

01:01:21but it's going to be

01:01:21one of the tastiest dishes

01:01:22today.

01:01:23This sauce should have

01:01:24those beautiful flavours

01:01:25from the chicken

01:01:26and the prosciutto

01:01:26rented out in it.

01:01:27That nice little acidity

01:01:28from the wine

01:01:29and have that buttery

01:01:31leek sort of flavour

01:01:31as well.

01:01:32Get some radicchio on,

01:01:33I'll put some wedges

01:01:34on all the other ones

01:01:35as well, okay?

01:01:36No one else may like

01:01:36radicchio, but I do.

01:01:37I hope that all the flavours

01:01:39are there to carry it through.

01:01:41Teams, it better taste good

01:01:43and look good

01:01:43because we've got

01:01:44five minutes left.

01:01:45Let's go!

01:01:47Let's go!

01:01:48Let's get on the plate.

01:01:50Slatey time.

01:01:51Four pieces each.

01:01:52Yep.

01:01:52This is how we envisioned it,

01:01:55imagined it.

01:01:56This dish is very special

01:01:58to us.

01:01:58It's very close to heart

01:01:59because, yeah,

01:02:00this reminds us of home.

01:02:02Can I put the sauce?

01:02:03Yes.

01:02:04This is a symbol

01:02:05of families.

01:02:06This is Filipino pride.

01:02:09We don't want to serve

01:02:10them anything

01:02:11that's not perfect.

01:02:15You okay?

01:02:16Yep, just dripping

01:02:17everywhere.

01:02:18It's okay, it's okay,

01:02:18it's okay.

01:02:20Two minutes!

01:02:22Fennel salad.

01:02:23I'm putting the little nest

01:02:24just in the nook

01:02:25of the Merryland.

01:02:27Are you happy with that?

01:02:28I trust you, babe.

01:02:29I trust you.

01:02:30Tiffany and Giancarlo's

01:02:31makes sense to me.

01:02:33Yeah, I can see it.

01:02:33It's actually come together.

01:02:34I couldn't at the start.

01:02:36Now, Paris and Oliver,

01:02:37it looks like it's kind of

01:02:38a bit all over the place.

01:02:40Yeah, see,

01:02:40I reckon to look at,

01:02:41theirs is the least pretty.

01:02:43Do you want me to go around

01:02:43with a tray to tricking?

01:02:44Yep.

01:02:45On top of the ridicule.

01:02:45Like that.

01:02:46So it's filling,

01:02:46it's pushing it out

01:02:47a fair bit, right?

01:02:48As long as each element

01:02:49is there,

01:02:50I'm happy.

01:02:51While we're plating,

01:02:52I'm noticing

01:02:53the ridicule seeping everywhere.

01:02:55That could be an issue

01:02:57that I'm worried about.

01:02:58I hope everybody else is like,

01:02:58that's just the main thing, right?

01:03:00I am not feeling confident

01:03:01that this is our best dish.

01:03:03We can cry later at the table.

01:03:07Harrison and Oliver,

01:03:07let's go!

01:03:09All right, Oliver,

01:03:09crunch time, crunch time.

01:03:11One minute left!

01:03:15Okay.

01:03:17Whoa.

01:03:18I'm actually shaking.

01:03:20Come on, it's time.

01:03:20I'm shaking.

01:03:22We eat.

01:03:23But we should give some

01:03:25to pescatarian

01:03:26because this is the only thing

01:03:28she can eat.

01:03:29Finishing touches,

01:03:30come on.

01:03:33How much time?

01:03:35He's not worried.

01:03:36He's stretching.

01:03:3830 seconds left

01:03:39on the clock!

01:03:41John, I need you.

01:03:42We're good, we're good,

01:03:43we're good, we're good.

01:03:44And there's still the oil to go.

01:03:46Leave it, leave it, leave it,

01:03:47leave it.

01:03:48That's good.

01:03:49No, it's not finished yet.

01:03:50Ah-ha.

01:03:52I missed the chicken.

01:03:5310, 9, 8, 7,

01:03:5610, 5, 4, 3, 2, 1.

01:04:02That's it.

01:04:02Thumbs up.

01:04:03Step away from your bench.

01:04:08I love you so much.

01:04:10I'm already crying.

01:04:12You're going to cry again.

01:04:16We've shown everyone

01:04:18who we are as cooks today.

01:04:21Mums, Filipinos,

01:04:23and literally ourselves.

01:04:25Yeah.

01:04:25So it's just really up to them now.

01:04:27Yeah.

01:04:29It's not like being in our own home,

01:04:30but it's pretty wild.

01:04:32There's one three chance

01:04:34to have to face Chris and Lucy,

01:04:36and that is not a position

01:04:38I want to be in.

01:04:39I'm just hoping that this dish

01:04:41has done enough

01:04:41to keep us out of the bottom.

01:04:44The frying scenario,

01:04:45the oven scenario.

01:04:46It's well tested.

01:04:47Well tested.

01:04:48Why?

01:04:49All the plates look fantastic.

01:04:51Are they all cooked the same?

01:04:53It's the biggest thing.

01:04:54Chicken cannot be dry.

01:04:55Hold me.

01:04:56Hold me.

01:04:57I'm feeling a little anxious

01:04:59because our chicken Maryland

01:05:00has to be perfection.

01:05:02Fingers crossed.

01:05:10Teams,

01:05:11every time you cook

01:05:12in Kitchen HQ,

01:05:14we expect your best.

01:05:18The Slow Cook Challenge

01:05:19was your opportunity

01:05:21to show us

01:05:23how good

01:05:23your best can be.

01:05:26Okay, let's start with

01:05:29Marion Goldens,

01:05:30pork adobo,

01:05:32garlic rice,

01:05:33and crispy canko.

01:05:37Thank you very much.

01:05:39This is our Filipino dish.

01:05:41It's exactly

01:05:42how we serve it at home,

01:05:44but I am really just worried

01:05:47if it is enough

01:05:48for the judges' standards.

01:05:55Bon appétit.

01:06:09Can I eat these things?

01:06:12Yes.

01:06:13They're safe.

01:06:14Okay, thank you.

01:06:21That dish was

01:06:22an absolute knockout.

01:06:23I loved it.

01:06:24The flavour was rich

01:06:26and it was deep

01:06:27into the meat

01:06:27and I just,

01:06:28it was beautiful.

01:06:29Very crunchy.

01:06:29the whole dish.

01:06:30Yeah, it was tasty.

01:06:33Flavour's definitely there.

01:06:35Delicious.

01:06:35Yeah.

01:06:35That's the best adobo

01:06:36I've ever had.

01:06:37You've had lots?

01:06:38It's my first one.

01:06:43Don't eat any more adobo.

01:06:45Even if everyone

01:06:47liked our dish,

01:06:48we don't know

01:06:49what Manu and Colin thinks.

01:06:52Okay, let's move on

01:06:53to

01:06:54Aris and Olives,

01:06:56prosciutto chicken Maryland

01:06:58with stat wedges

01:07:00and radicchio.

01:07:07I'm getting a little bit

01:07:08worried about

01:07:08these upcoming critiques.

01:07:10I'm not concerned

01:07:11that people say

01:07:11we don't have enough flavour

01:07:12in the dish.

01:07:13I'm really worried now

01:07:14that they're going to say

01:07:15the flavours don't marry.

01:07:23Bon appétit.

01:07:46The chicken's cooked nice,

01:07:48but there's no seasoning.

01:07:50It didn't get inside

01:07:52the meat of the chicken.

01:07:54Yeah, it's too bitter

01:07:55because I can still

01:07:56taste Guinness

01:07:57and I love Guinness,

01:07:58but yeah,

01:07:59it's too bitter.

01:08:02I actually thought

01:08:02the chicken was cooked

01:08:03really well.

01:08:04I actually would have

01:08:05changed out that radicchio

01:08:06and the potatoes,

01:08:07got rid of them,

01:08:07put the chicken and the sauce

01:08:08on one side

01:08:09and just had a lightly seasoned

01:08:10fresh radicchio salad

01:08:11on the side

01:08:12and I thought that dish

01:08:13would have been really good.

01:08:15At least our chicken

01:08:16is juicy.

01:08:17It's just not

01:08:18a balanced meal.

01:08:19I think we've

01:08:20let ourselves down.

01:08:23Let's try

01:08:23Tiffany and

01:08:24John Carlos

01:08:25chicken Maryland

01:08:27with polenta

01:08:28and fennel

01:08:29and orange salad.

01:08:38I'm worried

01:08:39about the chicken.

01:08:41And the risk is that

01:08:42they could be

01:08:43all cooked differently.

01:08:48Buon appetito.

01:08:50Grazie.

01:09:07Yeah, I feel like

01:09:08the chicken was

01:09:08potentially

01:09:09a little bit dry.

01:09:10The fennel

01:09:11was really,

01:09:12really good

01:09:12and yeah,

01:09:13the polenta

01:09:13just a bit

01:09:14too heavy

01:09:14on the cheese

01:09:15I think

01:09:15but ultimately

01:09:16I feel like

01:09:16the flavours

01:09:17kind of

01:09:17went well

01:09:18together.

01:09:19Yeah,

01:09:20I have to agree

01:09:21with Lucy

01:09:21on this one

01:09:22with the chicken.

01:09:22It was just

01:09:23a little bit

01:09:23dry for me

01:09:25but I would say

01:09:25that Harrison Oliver's

01:09:26chicken was cooked

01:09:27better.

01:09:29So here's the question.

01:09:31Is it the sides

01:09:32or how well

01:09:33the chicken was cooked?

01:09:34How would you decide?

01:09:36I would say

01:09:37that the main element

01:09:38is more important

01:09:39than the sides.

01:09:41Even if it's bitter?

01:09:43But like

01:09:44I'm just in regards

01:09:45to critiquing something

01:09:46and not talking

01:09:47about these two dishes

01:09:48separately.

01:09:48I'm talking about

01:09:49the weight

01:09:49in what we critique

01:09:50at the moment.

01:09:51The main element

01:09:52on the plate

01:09:53which is the protein

01:09:54I think is more

01:09:55important to get

01:09:56correct

01:09:56as opposed

01:09:57to a salad.

01:09:59Sure.

01:10:00That was the question.

01:10:02Yeah,

01:10:03wow.

01:10:04I am blown away

01:10:06by the attitude

01:10:07Zach's bringing.

01:10:09It's competition, baby.

01:10:13Team,

01:10:14in a challenge

01:10:14like this

01:10:15it can come down

01:10:16to the smallest things.

01:10:18Take a break

01:10:19when Colin and I

01:10:20will discuss

01:10:21those dishes.

01:10:25I'm feeling sick.

01:10:26I feel like

01:10:27I could throw up

01:10:28all over headquarters

01:10:29right now.

01:10:30I'm feeling a little

01:10:31anxious because

01:10:32we have a one

01:10:33in three

01:10:33chance of going

01:10:34to elimination.

01:10:38For me,

01:10:38it's a battle

01:10:39of the two chickens.

01:10:40I'm flipping the coin

01:10:42on the two dishes.

01:10:43Which one would I

01:10:43rather eat again?

01:10:45That's what's going

01:10:46through my mind

01:10:46right now.

01:10:47They're pretty similar

01:10:48for me.

01:10:48That's the problem

01:10:49we got.

01:10:50So,

01:10:51we've got

01:10:52a little pickle here.

01:11:05teams,

01:11:06two hours to cook

01:11:09is an opportunity

01:11:10to show off.

01:11:12And only the best

01:11:14will keep you

01:11:15out of the elimination

01:11:16cook-off.

01:11:17We've watched

01:11:18all the teams cook

01:11:19and we are hoping

01:11:20that we're facing

01:11:21Tiffany and Giancarlo

01:11:22because their kitchen

01:11:23is chaos.

01:11:24We can beat them

01:11:25hands down.

01:11:27Mary and Golden,

01:11:28let's start with you.

01:11:30You created

01:11:31pork adobo

01:11:32with garlic rice

01:11:34and crispy cancone.

01:11:38Just having the plate

01:11:39in front of me

01:11:40just made me smile.

01:11:42I think a highlight

01:11:43for me was the

01:11:44very aromatic rice

01:11:45and then the crispy

01:11:47leaves over the top.

01:11:48I've had cong kong

01:11:49many, many times

01:11:50stewed and

01:11:52wilted and sauteed

01:11:53but the way

01:11:54you've done it

01:11:55it just brought

01:11:55a nice little crunch.

01:11:58The pork was

01:12:00cooked very well.

01:12:01It was just

01:12:01falling apart.

01:12:03And sticky

01:12:04and salty

01:12:05and sweet.

01:12:08So much passion

01:12:09went into your dish

01:12:10tonight

01:12:10and the pride

01:12:12you had putting it up.

01:12:16And might I say

01:12:17we may have

01:12:18redeemed ourselves

01:12:19on the pork.

01:12:21Have you seen

01:12:22the queen yet?

01:12:24I think we could

01:12:25have a queen.

01:12:28Oh my gosh.

01:12:31Finally.

01:12:32The queen of pork.

01:12:34I'm overwhelmed.

01:12:35I'm so happy.

01:12:41Mary and Golden,

01:12:44you received

01:12:45the dish of the day.

01:12:47Congratulations.

01:12:48There you go.

01:12:54How are you guys

01:12:55feeling?

01:12:56We're very happy.

01:12:58Yeah.

01:12:59I just wanted

01:13:00to show you guys

01:13:01that's our national dish

01:13:02and we're just

01:13:03very proud.

01:13:05Yeah.

01:13:05Well, I think

01:13:06your community

01:13:07would be proud of you.

01:13:10Salamat.

01:13:12Today is one

01:13:13of the best days

01:13:14of my life

01:13:16and yours too.

01:13:17Yes.

01:13:18So we had

01:13:19three dishes.

01:13:21One stand out,

01:13:22two disappointments.

01:13:26Tiffany and Giancarlo,

01:13:27you created

01:13:28chicken in Maryland

01:13:29with polenta

01:13:31and funnel

01:13:32and orange salad.

01:13:36The piece of chicken

01:13:37I got was cooked well.

01:13:39I really loved

01:13:40that caramelisation

01:13:41on the skin

01:13:41which was nice.

01:13:42The polenta

01:13:43had a lot of cheese.

01:13:44I would have

01:13:45pared back on the cheese

01:13:46but it was nice

01:13:47and creamy

01:13:47and well seasoned.

01:13:49And the fennel salad

01:13:50added a bit of crunch,

01:13:51added a bit of acidity

01:13:53but I also think

01:13:54for two hours

01:13:55you can do a lot more

01:13:57as well.

01:13:57Yeah.

01:13:58I'm a little concerned

01:14:00right now.

01:14:01I don't want to be up

01:14:02against Kristen and Lucy.

01:14:03Not until the final

01:14:04anyway.

01:14:05No, not until the final.

01:14:07Harrison and Oliver,

01:14:09your dish was

01:14:10prosciutto chicken Maryland

01:14:12with stout wedges

01:14:14and radicchio.

01:14:16Alright,

01:14:17a lot going on

01:14:17in this dish,

01:14:18gentlemen.

01:14:19My chicken was cooked moist,

01:14:21it had the prosciutto on there.

01:14:23The wedges cooked

01:14:24in the Guinness,

01:14:26I think was a waste,

01:14:27the Guinness,

01:14:27to be perfectly honest.

01:14:29I didn't really get

01:14:31the Guinness

01:14:31or the bitterness,

01:14:32I just think

01:14:33we could have done

01:14:34a beautiful roast potato

01:14:35or something like that.

01:14:37The radicchio was bitter

01:14:38but it is a bitter lettuce

01:14:41but it did leach

01:14:42into that sauce

01:14:42and the sauce

01:14:43was quite watery.

01:14:45I think if you had

01:14:46kept the radicchio

01:14:47in quarters,

01:14:48maybe on the chargrill,

01:14:49drizzled a little bit of honey

01:14:50and a squeeze of lemon,

01:14:51that would have bring

01:14:52something a bit of

01:14:52bittersweet kind of thing.

01:14:54I just think

01:14:55there was a mismatch

01:14:56of a lot of flavours

01:14:57going on.

01:15:01I'm already preparing

01:15:03to hear Manu tell us

01:15:05that we're in elimination.

01:15:06I can see Kristen and Lucy

01:15:09and I can just feel

01:15:10it in my phones

01:15:11that we're going to be

01:15:11cooking against them.

01:15:15Tiffany and Giancarlo,

01:15:17Harrison and Oliver,

01:15:20one of you

01:15:22produced our least favourite

01:15:24slow-cooked dish

01:15:28and we'll be going

01:15:29into an elimination

01:15:30cook-off with

01:15:31Kristen and Lucy.

01:15:33This is definitely

01:15:33not the HQ dream.

01:15:35No.

01:15:36It's our first

01:15:37cook in headquarters

01:15:38and it could be

01:15:39our second last.

01:15:40Tiffany and Giancarlo,

01:15:44you are safe.

01:15:51That means Harrison

01:15:52and Oliver,

01:15:53you will be cooking

01:15:53against Kristen and Lucy.

01:15:56I'm gutted.

01:15:57This is the last thing

01:15:58I wanted to do

01:15:59and now we have to

01:16:00take on people

01:16:01that we not only respect

01:16:02but are seriously

01:16:03good cooks.

01:16:07Kristen and Lucy

01:16:08are going to verse

01:16:08Harrison and Oliver.

01:16:09It's a bit of a clash

01:16:11of the Titans

01:16:11and one of those Titans

01:16:13is soon to fall.

01:16:14The next time

01:16:14we see you both

01:16:17it's life or death

01:16:18in this competition.

01:16:20I think we'll beat

01:16:21Harrison and Oliver

01:16:22in the elimination

01:16:23cook-off

01:16:23because we have

01:16:24a more versatile

01:16:25range of cuisines

01:16:26and we have a baker.

01:16:30It's not nice, man.

01:16:31Sorry, mate.

01:16:32I really am sorry

01:16:33we let you down.

01:16:34That's not what

01:16:34we wanted to do.

01:16:35We let down the judges

01:16:36and at the end of the day

01:16:37we've got to remind

01:16:38ourselves why we're here.

01:16:39We've got to show up

01:16:40with love, passion,

01:16:41gut and gall.

01:16:42Don't sweat it too much.

01:16:44I'm trying not to.

01:16:47We're going to get

01:16:47into that headquarters

01:16:48kitchen, cook our butts

01:16:50off and show everybody

01:16:51what we are made of.

01:17:00I loved your entree.

01:17:02Like, I can't do better

01:17:04than that.

01:17:06What do you want me to say?

01:17:08Put me out of my misery,

01:17:09tell me you didn't like it.

01:17:10It was absolutely delicious.

01:17:11Really?

01:17:13Next time,

01:17:16one of this season's

01:17:17most loved teams

01:17:18is going home.

01:17:24Whoever we lose,

01:17:26we will be good at it.

01:17:27Two of our favorite teams

01:17:29go head to head

01:17:30in our first

01:17:32kitchen HQ elimination.

01:17:34Come on, move it!

01:17:36Can mother and daughter

01:17:37Kristen and Lucy

01:17:38dig deep

01:17:39to keep their

01:17:41MKR dream

01:17:42alive?

01:17:43This is all I think about,

01:17:45all I dream about.

01:17:46It means

01:17:47so much

01:17:48to be here.

01:17:49We either

01:17:50go big

01:17:51or we go home.

01:17:52A bit quicker, mum,

01:17:53I think.

01:17:53This is going to set us back

01:17:54a little bit.

01:17:55It's just not our time

01:17:56to go yet.

01:17:57Or will passion

01:17:58at best mates

01:17:59Harrison and Oliver

01:18:01Our bond in the kitchen

01:18:02saves our day

01:18:04every time.

01:18:05Change our pot

01:18:06because it's burning.

01:18:07Speaking of

01:18:08mystique.

01:18:09Oh no,

01:18:10I'm beginning to panic now.

01:18:12Be able to regain

01:18:13their status

01:18:15as one of the

01:18:16competition's

01:18:17top teams.

01:18:19Look at me.

01:18:20Yeah.

01:18:20Bring it together.

01:18:21Yeah.

01:18:21We're going to nail this,

01:18:22okay?

01:18:22Oh, you're right.

01:18:23Got to shake it off

01:18:24and rise to the occasion.

01:18:26But

01:18:27as the battle rages

01:18:29at the table.

01:18:30Angus and Simon

01:18:31are ready for war

01:18:32and the table's

01:18:33about to feel it.

01:18:35A shocking comment.

01:18:37I just have felt

01:18:38that there is

01:18:39sh**

01:18:40sends the competition

01:18:43into meltdown.

01:18:45I am just

01:18:46lost for words.

01:18:48You're a grown man.

01:18:50You need a reality checkmate.

01:18:54It's our most epic

01:18:56and emotional

01:18:57kitchen HQ

01:18:58ever.

01:19:00Good job.

01:19:01Good job.

01:19:02It's so amazing

01:19:03as a mother

01:19:04to see you,

01:19:05like,

01:19:05what you can become.

01:19:07As one of our

01:19:08favourite teams

01:19:10says goodbye.

01:19:11Yeah,

01:19:12I don't think

01:19:12for one second

01:19:13I would have thought

01:19:13that one of these teams

01:19:14is going to be going home.

01:19:16I'm really so sorry

01:19:17to say,

01:19:18but

01:19:19you've been eliminated

01:19:20from this competition.

01:19:21from this competition.

01:19:22I'm really excited

01:19:25I'm really excited to see you.

Category

Transcript

Recommended