My.Kitchen.Rules.AU.S14E03.WEB.
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00:00:00Previously, two teams kicked off their campaigns to become MKR champions.
00:00:07Here we go.
00:00:08First up, Victoria's Bros with the Mows lit up the leaderboard with their smoky barbecue menu.
00:00:15How good are those ribs, dude?
00:00:18I would buy that in a shop.
00:00:22But for Adelaide's young mums...
00:00:24What would it mean to you to win this competition?
00:00:27It would be a dream come true.
00:00:29Their dreams went belly up in the main.
00:00:32Why didn't we have this on like an hour ago?
00:00:34That's raw. The pork was sort of inedible.
00:00:37And after two instant restaurants, Ash and Cassie find themselves on the bottom of the leaderboard.
00:00:45Tonight, we're in Brisbane, where modern Italians Simone and Viviana...
00:00:51We want to bring you a younger Italy.
00:00:53Alright.
00:00:54If you're going to mess with an Italian classic, it better be bloody good.
00:00:57...are ready to make their mark.
00:00:59Squish, cut, put, twist. Beautiful.
00:01:02But one team decides to play dirty.
00:01:05Sorry, Simone, can I just ask something, please?
00:01:10How dare you?
00:01:12You know what? They're scared.
00:01:14All of this emotion is fuel.
00:01:16I'm just going to make sure that everything is going to be absolutely perfect.
00:01:21Which results in driving the modern Italians to greatness.
00:01:25We have to come on MKR to be something new that I have never eaten before.
00:01:32But will a terrible mistake...
00:01:34No.
00:01:36It's my fault.
00:01:37...mean big trouble in Little Italy?
00:01:40What's happened has never happened before in a competition.
00:01:43I feel very silly.
00:01:55We're in cosmopolitan BrisVegas, where our modern Italians will host their instant restaurant.
00:02:07Andiamo, andiamo, andiamo, andiamo, andiamo, andiamo.
00:02:09We gotta run.
00:02:10Time to go.
00:02:11We told everybody we're going to deliver, so we have to tonight.
00:02:16We're aiming for 90.
00:02:17We know how to cook. Let's see how we go.
00:02:21As they said the last time, they're expecting good, traditional Italian dishes.
00:02:29We give them what they want, with a little twist.
00:02:32We definitely take risks, and they don't always pay off, but go hard or go home.
00:02:39We need to make sure that tonight goes right.
00:02:44You have the grocery list, yeah?
00:02:46No.
00:02:47No?
00:02:48No.
00:02:49No?
00:02:50The grocery list, my love. It's important.
00:02:52I know, I know, I know, I know.
00:02:54Run in the house.
00:02:56Okay, okay, okay, okay.
00:02:58Amo, prendi una penna.
00:03:02I'm Simone.
00:03:03And I'm Viviana.
00:03:04We live in Brisbane, but we are from Italy.
00:03:07Ciao, mamma.
00:03:11Italians are crazy strict with traditions.
00:03:15I don't think I ever had a pineapple pizza.
00:03:18He's putting fruit on top of a pizza.
00:03:20Oh my goodness.
00:03:22Why?
00:03:23Who started doing that anyway?
00:03:25I hate it.
00:03:26Brother, I can't…
00:03:29Let's stop it, guys.
00:03:34We met here.
00:03:35A couple years ago.
00:03:38He's family.
00:03:39I found my new brother.
00:03:41Like every Italian, we absolutely love food.
00:03:44So you cut it and I shape them.
00:03:46Yes, sir.
00:03:48We are going to bring what we know,
00:03:51traditional Italian, with a little twist.
00:03:58We're gonna bring good food, style…
00:04:02And only good vibes.
00:04:09Now.
00:04:10Bye.
00:04:11Simone and Viviana now have less than five hours
00:04:14before they welcome their guest teams
00:04:16into their instant restaurant.
00:04:18Expectation is very high from us.
00:04:20I know.
00:04:21I'm very happy for that.
00:04:23I'm happy too because it really pushes us.
00:04:26I think that probably Mike and Pete
00:04:29will pay a lot of attention to us tonight
00:04:32because they fear us.
00:04:33It will be in their interest to be more critical.
00:04:36I'm coming, I'm coming.
00:04:37If you're scared, maybe you attack.
00:04:40Buongiorno.
00:04:41Buongiorno.
00:04:42How are you, man?
00:04:43Simone and Viviana.
00:04:44They've sort of laid down the cards
00:04:46that they're big players.
00:04:48They've said they're going to give the judges
00:04:49Italian food they haven't seen before.
00:04:52Now, we've been around the traps
00:04:53and we've seen a lot of Italian food,
00:04:55so bring it.
00:04:56We are looking for some nice and juicy
00:04:58tiger king prawns, please.
00:05:00Yes.
00:05:01The bigger, the better.
00:05:02For entrée tonight,
00:05:03we're gonna serve ricotta and prawn cannoli salati.
00:05:07Give us the best one.
00:05:08We have a very, very important dinner tonight.
00:05:12Cannoli.
00:05:13Usually a dessert made with a pasta dough
00:05:15but as an entrée, very interesting.
00:05:18Prawn and ricotta.
00:05:19I think the prawn needs to be the hero.
00:05:21You need to taste it
00:05:22and it needs to be well balanced.
00:05:24So we would love a couple of kilos of octopus.
00:05:28For main, we'll be serving tagliatelle ragu di polpo.
00:05:32If you can, please give us the biggest you have
00:05:34with nice, big tentacles.
00:05:36Fall Power's octopus,
00:05:37a beautiful piece of seafood that I love
00:05:40but has to be cooked correctly.
00:05:42Undercooked, really chewy.
00:05:44Overcooked, not very nice.
00:05:46Now, in a ragu,
00:05:47interesting to see,
00:05:48and will the octopus overpower the sauce?
00:05:55Pistachio, pistachio.
00:05:56Main ingredient for dessert.
00:05:59For dessert, we are making pistachio tortino.
00:06:02I'll need a lot.
00:06:04I love pistachio.
00:06:05I love a tortino,
00:06:06which means little cake.
00:06:07Raspberry.
00:06:09Yes.
00:06:10Anything that's baked has to be spot on.
00:06:13You've got to get all your ingredients in line
00:06:15and get it right.
00:06:16You've got to get your timings right.
00:06:18And cooking 12 of these,
00:06:19a lot can go wrong.
00:06:20Butter cream.
00:06:23Get a nice, quality butter.
00:06:25We are extremely excited for our dessert.
00:06:29There is a melted heart inside.
00:06:31So as soon as they're going to open it up,
00:06:34it's going to melt like chocolate lava cake.
00:06:37They won't expect that.
00:06:38Got it.
00:06:39We got it?
00:06:40That's it.
00:06:41Baby, let's go.
00:06:44I don't think Mike will consider this menu easy.
00:06:47Hello.
00:06:48How are you?
00:06:49There is a lot of elements,
00:06:50a lot of things that needs to be right.
00:06:52Thank you very much.
00:06:53We're Italian, so we know what flavors to look out for.
00:06:55I would be expecting them to be
00:06:57putting up some pretty amazing food.
00:07:01Let's go.
00:07:03Simone and Viviana have three hours
00:07:05to prep their dishes before their guests arrive.
00:07:08But before that,
00:07:09they need to set up their instant restaurant.
00:07:12Stay, stay.
00:07:14Here we go.
00:07:16Our instant restaurant is named Sotto le Stelle,
00:07:19which means Under the Stars.
00:07:22A lot of candles.
00:07:24Do you remember when we were kids,
00:07:26going out with mom and dad,
00:07:28going to the sky and watching shooting stars
00:07:31and making wishes?
00:07:32When we see a shooting star,
00:07:34we make a wish.
00:07:35Bon appetit.
00:07:39Even being part of this competition
00:07:42is legit like a wish come true.
00:07:44Okay, step back. Let's see.
00:07:47Like a real moon.
00:07:49We're aiming for the moon.
00:07:51We will do a trip around the stars.
00:07:54Cute.
00:07:56I'm so happy.
00:07:58Let's get cooking.
00:07:59Let's go.
00:08:01Oh, my God.
00:08:03Viviana.
00:08:05Simone.
00:08:06They look fantastic.
00:08:08Putting my apron on with my name
00:08:11and the MKR logo underneath,
00:08:14I was like, oh.
00:08:16Not too tight. I still need to breathe.
00:08:18It's not a corset.
00:08:19Jesus, Simone.
00:08:25I'm working on the entrée
00:08:28with the prawn right now.
00:08:30Need to get the prawn ready
00:08:32for the filling of the cannoli.
00:08:35I'm keeping the head on the side
00:08:37to make the bisque.
00:08:38Beautiful.
00:08:39The most exciting thing about the entrée
00:08:42is that cannoli is usually a dessert
00:08:44of like ricotta, chocolate.
00:08:46You would never think
00:08:48to have a cannoli filled with prawn.
00:08:51Like it's...
00:08:53Yeah, that was a very great idea
00:08:55that I had.
00:08:57Me, me, me, me.
00:08:59I'm joking.
00:09:00That's her menu.
00:09:02Amore is absolutely important.
00:09:03We're going to nail this pasta
00:09:05because there is a very big expectation
00:09:07for our pasta making, okay?
00:09:09You mean you cannot mess it up?
00:09:11I own a pasta shop.
00:09:13So if I don't nail the pasta,
00:09:17it will be a disaster.
00:09:19Today I'm going to make pasta
00:09:21only with the egg yolk.
00:09:22Yeah, which is a very special type of pasta.
00:09:24It's a very special way of making pasta.
00:09:26It's going to be very silky, very fatty.
00:09:28The thing that worries me the most
00:09:30is to make fresh pasta for 12 people
00:09:33and cook perfectly.
00:09:35We never cook under pressure.
00:09:37It's a different game,
00:09:38so many things can go wrong.
00:09:40If the pasta doesn't work out tonight,
00:09:42I think I'm going to leave the country
00:09:44and I'm going to go and live in Russia.
00:09:45What do you reckon?
00:09:47I think I'll come with you.
00:09:49This is something we cannot fail on.
00:09:52Not on the pasta.
00:09:53No, we cannot.
00:09:54It feels too wet, but working on it,
00:09:56it will make it a bit drier.
00:09:57I work the dough through.
00:09:59Finally got the right consistency.
00:10:01It's perfect.
00:10:03I'm going to wrap it up,
00:10:04let it rest outside the fridge.
00:10:06Tough job.
00:10:08Okay, baby, I've cleaned the prawn.
00:10:10Now I'm going to start the curing base.
00:10:12This is made with the salt, sugar,
00:10:14orange juice, lemon juice, and the zest.
00:10:18They're going to marinate
00:10:19and they're going to cook a little bit as well.
00:10:22I really wonder
00:10:23what Mike and Pete will think of it.
00:10:25I grabbed this opportunity
00:10:26to come to My Kitchen Rules
00:10:28to share this with my best friend
00:10:30because if you work hard here,
00:10:33you can really go somewhere.
00:10:35We legit come here with nothing.
00:10:37I couldn't speak English.
00:10:38This is a new me.
00:10:40Don't you think?
00:10:42Uh...
00:10:43You're not listening.
00:10:44I couldn't agree more than that.
00:10:45What did I say?
00:10:47Are you talking to me?
00:10:48No, Amore, actually, you're a man.
00:10:50Do one thing at a time.
00:10:52It suits you better.
00:10:53Yes.
00:10:54Love that.
00:10:55Good.
00:10:59I'm going to start putting oil
00:11:02on the pan.
00:11:03Yes.
00:11:04For the bisque.
00:11:05For the bisque,
00:11:06I chuck in all of the heads
00:11:08and the shells of the prawn.
00:11:10And then as soon as that has a nice color,
00:11:12I add onion, carrot, and celery.
00:11:16Amore, this smells amazing.
00:11:19And let it go.
00:11:20All right, Amore.
00:11:21It is vital that before the guests are arriving,
00:11:25we're going to have the polpo on the fire.
00:11:28The name for octopus in Italian is polpo.
00:11:31Polpo ragĂą is not something you find
00:11:33very often here in Australia.
00:11:35The polpo is going to cut nice and small
00:11:37so we'll allow to have a little bite
00:11:39but not to keep it too chewy.
00:11:41Amore, I start with the sofrito.
00:11:43It's going to be the perfect base for our ragĂą.
00:11:45I'm hoping now, Amore, to slow cook the octopus
00:11:48and make it nice and tender.
00:11:51Nine minutes, they're going to be here, okay?
00:11:54Okay.
00:11:57We really want to...
00:11:58Really impress people tonight.
00:12:01I'm very excited.
00:12:07Nice not having to cook tonight, isn't it?
00:12:09You know what? I'm so proud of us, though.
00:12:11Me too.
00:12:12So last night we got 60.
00:12:14We did the best we could.
00:12:15We did the best we could.
00:12:16Ash and I worked really hard together.
00:12:18But, I mean, we don't feel safe.
00:12:20We hope we get to cook again.
00:12:22We're still in this.
00:12:23It's not over.
00:12:24It's not over until it's over.
00:12:26These guys are our biggest competition.
00:12:29I'm going through their menu with fine-tooth comb.
00:12:32Their food needs to be as authentic as those accents.
00:12:37We're terrified.
00:12:38I found out a little secret about someone in this competition
00:12:41and I think it's going to shake things up.
00:12:43This secret is way too big to keep.
00:12:45Bring it on.
00:12:46Ding, ding, ding.
00:12:49Nice to see you.
00:12:50Welcome back.
00:12:53Hey, guys, come on.
00:12:54All right.
00:12:55Let's go.
00:12:59Let's go.
00:13:00Let's go.
00:13:09I've been looking at you tonight.
00:13:12Looking fancy, darling.
00:13:14Oh, it's only Viviana, mate.
00:13:16They are too confident to not be able to back it up.
00:13:19I'm expecting the freshest and the best Italian I've ever had in my life.
00:13:26Let's go.
00:13:27Let's go.
00:13:28Oh, wow.
00:13:29Ooh.
00:13:31Oh, very nice.
00:13:33Wow, that's crazy.
00:13:34Check that out.
00:13:35We're in another planet.
00:13:37In the clouds.
00:13:38This is awesome.
00:13:40How cool?
00:13:41Wow.
00:13:43Not what I'm expecting.
00:13:44No.
00:13:45I'm seeing clouds and stars and I'm thinking,
00:13:49this isn't a restaurant.
00:13:51We're in space.
00:13:52They've talked up that their menu is going to be amazing, fantastic.
00:13:56They're going to be on the top of the leaderboard.
00:13:59They've talked the talk.
00:14:00Now they need to walk the walk.
00:14:02I'm expecting amazing things from Simona and Viviana.
00:14:05The way they've been speaking about food, critiquing food,
00:14:07they sound like they've got so much knowledge and passion and experience.
00:14:11I think we're in for like a treat tonight.
00:14:15To be honest, I think the whole group's expecting Simona and Viviana
00:14:18to knock this out of the park.
00:14:19Like, it's going to be good.
00:14:22Hello, everyone.
00:14:23Welcome to Sotto le Stelle.
00:14:27Sotto le Stelle means under the star in Italian.
00:14:30This is a very specific Italian festivity.
00:14:33So once per year, something magical happens.
00:14:36The creation of shooting stars in the sky.
00:14:39Family and friends gather together,
00:14:41and when they see shooting stars, they make a wish.
00:14:45So it's a magic night filled with hope and dreams.
00:14:49So I hope you will enjoy the night, guys.
00:14:51And thank you for being here.
00:14:53Thank you, guys.
00:14:58Cheers, everyone.
00:14:59Cheers.
00:15:01Salute.
00:15:02Welcome back.
00:15:03Oh, you guys missed out.
00:15:06I'm dying to know what happened.
00:15:09Mike thought our food was easy.
00:15:11Oh, we're there again, are we?
00:15:13I thought that was a big topic.
00:15:15I'm not taking easy or safe back.
00:15:17I'm honest.
00:15:18I'm critiquing the food that's in front of me.
00:15:21So if you don't like it, you shouldn't be on the show.
00:15:24I'm actually pretty happy with 60.
00:15:26Like, yes, we would have liked more.
00:15:27But, you know, other teams in past years have gotten a lot lower.
00:15:30So there's definitely a lot of hope for us.
00:15:32I think you girls, I'm sorry, are going to be at the bottom.
00:15:39Mike is super honest with his critiques.
00:15:42And he's very, very critical of others.
00:15:45I'm very interested to see what their restaurant's going to be like.
00:15:48There's still four teams left to cook.
00:15:50Yeah.
00:15:51And so anything could happen and go wrong, as we learned.
00:15:55Yeah.
00:15:56It's hard in the kitchen.
00:15:57I know what it's like in the kitchen.
00:15:58Do you, though?
00:15:59I'm hoping my cooking skills will shine a little bit better than you guys.
00:16:04I don't know about that.
00:16:05Because, Mike, you give me bottom vibes as well.
00:16:10Oh, the bisque.
00:16:11Now what you need to do, next step.
00:16:13I put ice to stop the cooking.
00:16:15And then I'm going to fill it up until the end with water.
00:16:21In this way, it will bring out all of the flavour.
00:16:25Guests are upstairs.
00:16:27They're comfortable.
00:16:28It's cannoli time.
00:16:29Amore, I'm going to start to roll the dough for the cannoli, OK?
00:16:32OK.
00:16:33There are so many components in this entree, Amore.
00:16:36There is a cannolo cialda, which is not easy to do.
00:16:39It's not easy at all.
00:16:40It's very hard to keep the cannoli into shape.
00:16:44And if it opens, you can throw it away.
00:16:46It can be tricky.
00:16:47So we're definitely playing high risk tonight.
00:16:50If you twist the tradition, you need to make sure to nail it.
00:16:54Yeah.
00:16:55If it's not perfect, it's going to be an absolute disaster.
00:17:21They're here.
00:17:22The judges are here.
00:17:24They're at your house, brother.
00:17:26They're at your house.
00:17:29Buonasera!
00:17:30Buonasera!
00:17:32How are you?
00:17:33Good, how are you?
00:17:34How are you?
00:17:35I am looking forward to this one.
00:17:38Let's go.
00:17:39Let's go, let's do it.
00:17:40Let's do it.
00:17:43Good evening, Barcelona!
00:17:45Buonasera!
00:17:48Hello, hello, hello.
00:17:49Okay, tap it, gentlemen.
00:17:53Hello, guys.
00:17:54Buonasera.
00:17:55Buonasera, judges.
00:17:56Buonasera.
00:17:58Welcome to Sotto le Stelle.
00:18:00Are we ready for the menu?
00:18:02Si, signore.
00:18:06All right.
00:18:07For entrée, we have ricotta and prawn cannoli salati,
00:18:12which is a cannolo, but a savoury one.
00:18:15So this is a little twist to our traditional menu.
00:18:18The first thing I noticed was a savoury cannoli.
00:18:21I've made a few in my time.
00:18:22A few?
00:18:24The filling was a little bit strange to me.
00:18:27If you're going to mess with an Italian classic,
00:18:29it better be bloody good.
00:18:31You don't put pineapple on pizza.
00:18:33Main course, we got a homemade tagliatelle with polpo ragĂą,
00:18:37which is octopus ragĂą.
00:18:39Is the pasta good?
00:18:41We really hope it's good.
00:18:43For this amount of people, good?
00:18:45So far, we have everything under control,
00:18:48and we would like to keep it this way.
00:18:51And for dessert?
00:18:52For dessert, we have pistachio tortino.
00:18:55And I would like just to leave it like that and not explain more.
00:18:59Okay.
00:19:02On purpose, we didn't explain the dessert
00:19:05to give a little surprise effect to our guests and judges.
00:19:11See you later, guys.
00:19:12Thank you, guys.
00:19:13Buonasera.
00:19:14Buonasera.
00:19:17I think I'm going to start to fry some cannoli.
00:19:20The oil must be 180.
00:19:23Yeah, good to go.
00:19:25We don't have too many discs available.
00:19:28We need 24 perfect, closed cannoli.
00:19:33We need to make sure that everything goes out perfect tonight.
00:19:38We cannot make a mistake, okay?
00:19:43How many extra do you need?
00:19:44We got a margin of error of two.
00:19:46Two? Over 24?
00:19:49And if they open, we cannot use it.
00:19:51If they open, I will make another two express.
00:19:53You can't do that.
00:19:55It will go like an hour and a half.
00:19:57We cannot deliver.
00:19:59It needs to be at least 90.
00:20:02Baby, how are the cannoli going?
00:20:04One open up?
00:20:06You cannot plate up and open cannoli.
00:20:09It makes no sense.
00:20:11You can't do it.
00:20:13It means that we have just one spare.
00:20:16We can't mess it up.
00:20:17We just can't.
00:20:22No, now they want to open up.
00:20:28Coming up.
00:20:29This is not fair.
00:20:30I want the truth.
00:20:31Time to spill the beans.
00:20:34Your pasta pizzeria place.
00:20:36You said you didn't cook.
00:20:39How dare you?
00:20:40Like, are you for real?
00:20:44And later.
00:20:46This says it all.
00:20:48An MKR first.
00:20:50To be served something new that I have never eaten before.
00:20:54Today is a bloody good day.
00:20:58But.
00:21:01A crucial mistake.
00:21:02It's my fault.
00:21:04Gets the Italians in a twist.
00:21:06I feel destroyed.
00:21:09And now we're probably out.
00:21:18Besties Simone and Viviana have promised their guests
00:21:21a new spin on traditional Italian.
00:21:24One open up?
00:21:26It means that we have just one spare.
00:21:28But could Rome be crumbling
00:21:30before the dishes even hit the table?
00:21:36No, now they want to open up.
00:21:39Our margin of error?
00:21:42Zero.
00:21:43We need 24 perfect closed cannoli.
00:21:52So you have six to go.
00:21:54All I can do right now is focus on the cannoli.
00:21:57One by one.
00:22:00Simone, I'm going one by one
00:22:01so I make sure they're not going to open up, okay?
00:22:03Bravo.
00:22:04That's what I want to hear.
00:22:06It's just so important that, you know,
00:22:08we do well tonight.
00:22:09I would hate to be one of those
00:22:12person that, you know, just talk like,
00:22:14oh yeah, I can do this, I can do that,
00:22:16and then they don't deliver.
00:22:18Absolutely.
00:22:19This is the filling
00:22:21that we're going to use for the cannoli.
00:22:23I put ricotta and prawns,
00:22:25chives,
00:22:26mascarpone, lemon zest.
00:22:29I really want it to taste fresh.
00:22:35Perfetta.
00:22:36Perfetta.
00:22:39Madonna, meno male.
00:22:4124.
00:22:42We're done.
00:22:43Bravo.
00:22:44We have the cannoli now,
00:22:45but we need to be very careful
00:22:47how we're handling them
00:22:49because they're very, very fragile.
00:22:52All right, I'm going to start filling up, yeah?
00:22:54Yep.
00:22:55We need to serve two cannoli for every guest.
00:22:59I don't know if you went all the way through.
00:23:00That's okay, boom.
00:23:01Is it?
00:23:02And we don't have any spare.
00:23:04Let me try.
00:23:05Beautiful.
00:23:06You hold the cannoli.
00:23:08I pop it in.
00:23:09Squish, cut, put, twist.
00:23:11Done.
00:23:13Boom.
00:23:14Bye.
00:23:15Bye, bye, bye.
00:23:16I'm trying.
00:23:19So the entree, what do you think?
00:23:23I've only ever had cannoli as a dessert.
00:23:25I've actually made a savoury cannoli,
00:23:28but I certainly haven't done it with ricotta and prawn.
00:23:31Is this a good combination?
00:23:33Look, I find cheese and seafood is a weird mix.
00:23:39I think Petey and I are highly qualified
00:23:42to judge the Italian food.
00:23:44Every time our food hits the plate, we always deliver.
00:23:47So let's see what these so-called Italians can deliver.
00:23:51I'm actually hoping they get the ricotta,
00:23:54they mix it up with the prawns
00:23:56and just put it in that cannoli like...
00:23:58..good, solid, like sausage roll.
00:24:04You're very quiet today, Hannah.
00:24:06Well...
00:24:08Talk to me.
00:24:10I know. Actually, guys...
00:24:13..can I tell you guys a secret?
00:24:16I touched down in Brisbane.
00:24:18The first thing I did was Google Simone Pizza Pasta, Brisbane,
00:24:21and his restaurant came up.
00:24:23All these amazing reviews, articles.
00:24:25He's got 4.9-star Google rating.
00:24:28The food looks insane.
00:24:30Is it a sit-down restaurant?
00:24:32No, it's a takeaway, but it's literally tipped
00:24:35as one of the best at-home restaurants in the city.
00:24:37Yeah, wow.
00:24:38I personally feel that that's unfair.
00:24:40I do actually too, yeah.
00:24:42I stalked his personal Instagram.
00:24:44He's actually got a cooking reel.
00:24:46I think there's a difference between knowing food
00:24:49in the kitchen at home
00:24:51and knowing food in the kitchen in a business.
00:24:54That's a threat.
00:24:55We've all come in as home cooks.
00:24:57We are all home chefs.
00:24:58I'm a little bit annoyed that this guy
00:25:00is living, breathing it every friggin' day.
00:25:02Like, you can't tell me he's front of house.
00:25:04This is not fair.
00:25:06This is not fair.
00:25:08I need to ask Simone when he comes out,
00:25:11tell me the truth.
00:25:12That's all I want to know.
00:25:14I want the truth.
00:25:24Tell me if you need more avocado, OK?
00:25:26This is the first thing they're going to eat from us.
00:25:29We need to start with a bang.
00:25:31We're going to set the standard.
00:25:33Thank God tomorrow we've got enough cannoli.
00:25:35It's going to be our Italian twist.
00:25:38This beautiful, savory cannoli.
00:25:41I just hope that they understand this type of flavor.
00:25:45We tasted everything already.
00:25:47We tasted the bisque, we tasted the avocado mousse,
00:25:49the cannoli, the filling.
00:25:51It's all good.
00:25:53If you twist the tradition,
00:25:55you need to make sure to nail it.
00:25:57Yeah.
00:25:59For this dish, presentation is a must.
00:26:02Amore, that's exactly how we want it to be.
00:26:05OK, which one we give to the judges?
00:26:07OK, uh...
00:26:08This and this.
00:26:10Slowly, slowly, and we go up, OK?
00:26:13Bye.
00:26:14Guys.
00:26:15Come in.
00:26:16Served.
00:26:37Danny.
00:26:38Thank you very much.
00:26:39Very welcome.
00:26:45Jesus, Mary, Joseph, thank you.
00:26:48It looks absolutely stunning.
00:26:50I looked at my plate,
00:26:52but then I looked straight to the lads, Rob and Liam,
00:26:55and I was like, they knew they were in trouble.
00:27:02This entree is like an artwork.
00:27:04I'm a bit shocked.
00:27:06I think we could be in a bit of trouble.
00:27:09Ugh!
00:27:11You're looking like you're usually really cool,
00:27:15collected and confident.
00:27:17It's a facade.
00:27:18It's a facade.
00:27:20I usually hold it all in.
00:27:22Sorry, Simone, can I just ask something, please?
00:27:26Oh, my God.
00:27:28Your pasta pizzeria place you work at,
00:27:31you said you're front of house?
00:27:34Your Instagram clip show you actually in the kitchen cooking.
00:27:41Yes, in my home kitchen.
00:27:43You said you didn't cook.
00:27:45What, do you eat?
00:27:47Yeah.
00:27:49What the hell are you doing?
00:27:51How dare you?
00:27:53Like, what are we talking about right now?
00:27:55I'm talking about your pasta pizzeria place.
00:28:01Darling, you don't know what are you talking about.
00:28:04You're accusing people of being someone they're not.
00:28:09Because the dish looks very good, so maybe you're...
00:28:12Oh, amore, you feel a bit scared, maybe?
00:28:22At Simone and Viviana's instant restaurant,
00:28:25Mike has interrupted service,
00:28:27questioning Simone's right to be in the competition.
00:28:30I'm talking about your pasta pizzeria place.
00:28:34What are you doing with your pasta pizzeria place?
00:28:37Are you front of house, back of house?
00:28:40This competition, no chef is allowed.
00:28:43Like, he's definitely not a chef,
00:28:46so I don't know what are you guys talking about, to be honest.
00:28:49Amore.
00:28:51It was our moment.
00:28:53That was the question.
00:28:55That was the question. You gave me your answer.
00:28:58It honestly makes me feel very disappointed.
00:29:01I know I'm not a chef.
00:29:03I'm scared of what we can bring to the table.
00:29:07OK, let's go.
00:29:10I feel like the fact there's 100k on the line,
00:29:13he's trying to get them off their game.
00:29:15Very strategic.
00:29:17OK, let's... Can we eat?
00:29:19Please. Thank you.
00:29:48Buon appetito.
00:29:50As they say in Italian.
00:29:56What just happened?
00:29:58It's all good.
00:30:00You know what, they're scared. They're scared.
00:30:02They were shocked about how good the presentation was,
00:30:05how good the menu is,
00:30:07and, like, I'm... I'm mad.
00:30:10I'm so mad.
00:30:12Like, are you for real?
00:30:14Fuck. Audacity.
00:30:18Jesus.
00:30:20There is time and place for everything,
00:30:22but I don't think they've been timing correctly their question.
00:30:27We have nothing to prove at the end of the day, no?
00:30:29Thank you for taking my side, amore.
00:30:31I hate when people attack you like I'm gonna...
00:30:34Is it OK?
00:30:40But you know what? All of this emotion is fuel.
00:30:43Just gonna make sure that everything is gonna be absolutely perfect.
00:30:58They made it like a biscuit sauce.
00:31:05Well, do you know what I can say?
00:31:07Run me a bath and serve this all night, because I'm into this.
00:31:10This is the best dish we've had this competition, 100%.
00:31:14Hands down. Insane.
00:31:16The cannoli was absolutely perfect.
00:31:19The pasta, the prawn was just beautiful.
00:31:22I've never had it and I would eat a lot more Italian food if it was like this.
00:31:26What a plate. It's absolutely delicious.
00:31:29Yeah, it's unreal. Unreal.
00:31:31I think the competition just landed.
00:31:33If the main's as good as their entree,
00:31:35I think that's us off the top of the leaderboard.
00:31:37This entree was epic. Honestly, I can't fault it.
00:31:41It was absolutely beautiful. I loved it.
00:31:44It was exactly what I thought it would be.
00:31:46Like a creamy sausage roll.
00:31:50Mike.
00:31:51Visually, it looked amazing, like art.
00:31:55The filling now, it didn't get me.
00:32:00It was ricotta, cream and prawns.
00:32:04You don't put ricotta and prawns together in a cannoli roll.
00:32:08The golden rules of Italian cooking is you don't put cheese on seafood.
00:32:12Oh, Mike. If this is his strategy,
00:32:15he is going to be critiquing the food down to a little piece of onion.
00:32:18Like if it's not chopped fine enough, he's going to say that's not authentic.
00:32:22I'm not understanding why the avocado is there.
00:32:25I'm not saying there's not a reason, but I'm not picking it up.
00:32:29If what Mike's doing is a strategy,
00:32:31I still think somehow Pete came up with it.
00:32:33Yeah.
00:32:34For me, I didn't really like the raw prawn.
00:32:37And the cannoli itself, yeah, I've made a few in my time,
00:32:40probably like a few hundred thousand plus.
00:32:44I certainly wouldn't order it again.
00:32:49Pete's cannoli is better than theirs.
00:32:52Petey is the king of cannoli, just to let you know.
00:32:55Like the king of cannoli.
00:33:01Well, well, well, well, the cannoli king.
00:33:04I've made a lot of cannoli.
00:33:06Oh, stop it.
00:33:09For about a year, I did a little cannoli stand.
00:33:12A little catering kind of thing, so...
00:33:15Whoa!
00:33:20Dude, where have you been hiding this?
00:33:22Why haven't you disclosed this earlier, mate?
00:33:24When we first went around the table,
00:33:26we asked each other about what we do.
00:33:28We didn't ask each other about what we've done.
00:33:31That is just crazy to call out Viviana and Simeone.
00:33:35They're pretty much the exact same thing.
00:33:37It's 100% a pot, coal and a kettle black.
00:33:40People might think there might be a double standard,
00:33:42that Petey used to run his own little catering business.
00:33:45I think there's no comparison, really.
00:33:53Simeone and Viviana,
00:33:55for entree you served ricotta and prawn cannoli salati.
00:34:03I remember you saying at the last dinner
00:34:05that you were going to give us some Italian food
00:34:07that maybe we haven't seen before.
00:34:09And this entree is exactly what you've said.
00:34:14Italian food that we haven't seen before.
00:34:17I've always said I love the classic, keep a classic.
00:34:24But...
00:34:26that was bloody good.
00:34:29My favourite part of this dish was the bisque.
00:34:32I would have loved a little jug and kind of pour it over.
00:34:36The bisque, to me, was the standout of this dish.
00:34:39That brought the whole dish together.
00:34:41The cannoli itself was light and crispy and delicious.
00:34:45Texture-wise, brilliant.
00:34:46The addition of the avocado mousse was clever.
00:34:49It just brought some different flavours to the dish.
00:34:51But the prawn was a little bit lost into the ricotta itself.
00:34:57It should have either been cured for longer
00:35:00or quickly sautéed.
00:35:03But apart from that, great start.
00:35:05Thank you, Chef.
00:35:07I'm just tasting that bisque.
00:35:10Out of the battle of the Italians,
00:35:12the Italian team I'm backing is Simone and Viviana.
00:35:16Yeah, hands down.
00:35:19All right.
00:35:20Main, you've got tagliatelle with a ragu of polpo.
00:35:24That is, in our opinion, our most challenging dish.
00:35:30And we really hope we can deliver.
00:35:33Like, we want to bring you our Italy.
00:35:36A younger Italy.
00:35:38A younger Italy.
00:35:39Keep your confidence and go back into the kitchen.
00:35:43Thank you, guys.
00:35:48We nailed it.
00:35:49Perfect, perfect.
00:35:51It was perfect.
00:35:53I'm going to cry.
00:35:57I feel so good about it, though.
00:35:58Very good.
00:35:59Let's move on.
00:36:00Let's deliver a beautiful main, OK?
00:36:02OK.
00:36:03OK, let's go.
00:36:05Plates in the oven,
00:36:06and then we focus on the pasta and on the ragu, OK?
00:36:09OK.
00:36:11We need to make sure that everything is done correctly.
00:36:14In this way, this rocket can keep going up.
00:36:17And you can put the water on the fire.
00:36:21We desperately want this main to be perfect.
00:36:26We want them to understand the dish
00:36:28because it's not a flavor for everyone
00:36:31and it's pasta.
00:36:33All right, now, let's make the tagliatelle.
00:36:37Something that we can't mess up.
00:36:40Like, it's our signature.
00:36:42Cooking for this many people this fast
00:36:45is something that I've never done.
00:36:47Plating 12 plates of pasta at once,
00:36:50I think that would be the biggest challenge.
00:36:52You don't have to be too thin,
00:36:53otherwise you're going to overcook.
00:36:55Not too thick, it will be too bitey.
00:36:58This is a very small machine.
00:37:00Oh!
00:37:02Madonna!
00:37:04We can't mess it up.
00:37:05We can't.
00:37:06We just can't.
00:37:08Bravo, amore!
00:37:09The pasta is ready.
00:37:11The ragu is ready.
00:37:15Cabbages are fried.
00:37:16Octopus are out.
00:37:18We need to cook the pasta.
00:37:24No!
00:37:25What?
00:37:26Amore, the cooktop stopped.
00:37:28It's not working.
00:37:30Take everything out.
00:37:33The stove dies.
00:37:36Madonna!
00:37:41We have to clean it.
00:37:44Tagliatelle ragu di polpo.
00:37:46This is what is written in the menu.
00:37:48This is what we have to serve.
00:37:52If we can't get this main out...
00:37:54We are screwed.
00:38:01At Simona and Viviana's instant restaurant,
00:38:04the guests are waiting for main
00:38:06as the kitchen flatlines.
00:38:08No!
00:38:09What?
00:38:10It's not working.
00:38:11The stove dies.
00:38:14Madonna!
00:38:16We need to find a solution.
00:38:20If we can't get this main out...
00:38:24We are screwed.
00:38:25This is absolutely crazy.
00:38:27Not tonight.
00:38:28What?
00:38:30Okay.
00:38:32Back on.
00:38:35Okay, okay, wait.
00:38:42The stone is back to life.
00:38:43Thank God Viviana.
00:38:45We need an extra ten minutes.
00:38:49I'm so excited for this.
00:38:50I love octopus.
00:38:52I've never had octopus in a pasta either.
00:38:54We've made octopus a few times
00:38:56and we've got the banger.
00:38:58Banged it, boiled it, fried it.
00:39:00But I've got no idea how you can ragu octopus.
00:39:03Baffled.
00:39:04But I'm ready.
00:39:05I'm expecting flavour.
00:39:07Perfectly cooked pasta.
00:39:09I'm expecting a ten.
00:39:10I'm expecting something out of this world.
00:39:14I think the pressure point is the octopus.
00:39:16For sure.
00:39:17And yeah, pasta for 12 is not easy.
00:39:22And you think it's going to be a winning dish?
00:39:25I think it all rests on the octopus.
00:39:27I'm not quite sure what we're going to expect
00:39:29from the young Italians, the modern Italians.
00:39:32The newer generation have changed the way things are cooked.
00:39:36I don't really like the change.
00:39:38That is a more unusual one, I think.
00:39:41They said before they feel a bit afraid about it
00:39:44more than their entree.
00:39:45But if they've aced their entree,
00:39:47this should be a walk in the park.
00:39:49When this food comes out, it's going to be bloody Michelin.
00:39:53All I've got here is a rusty old butcher
00:39:55who knows how to stack up meat.
00:39:57Do you want a meat tray?
00:39:58A meat tray.
00:39:59Bit of parsley.
00:40:00Bit of parsley and a bit of orange.
00:40:04Bravo, amore.
00:40:06And we're ready to rock and roll.
00:40:07Let's go, let's go, let's go.
00:40:09The pasta is not getting cooked by itself.
00:40:11Now we are under big, big, big, big pressure.
00:40:14So, let's start from this one here.
00:40:17Get this, amore.
00:40:18I actually never made fresh pasta for so many people.
00:40:23It's all about timing.
00:40:25Put it in and we need to shake it straight away, OK?
00:40:28We drop the pasta in the same exact moment.
00:40:31OK.
00:40:34We let this slowly in.
00:40:36Exactly.
00:40:37OK, how long does the pasta stay on?
00:40:39Two minutes to one minute and a half.
00:40:41Better to undercook it than overcook it.
00:40:43Yeah, yeah.
00:40:44OK?
00:40:45It cannot stick together.
00:40:46It has to be al dente.
00:40:48The pasta doesn't get dried.
00:40:50We're going to get our Italian passport,
00:40:52throw it in the bin and see you later.
00:40:55No more mistake.
00:40:59OK.
00:41:00So, start to pour all this pasta very quick into that.
00:41:04Fast, this has to be very fast, my love, OK?
00:41:06We don't take anything for granted.
00:41:10Let's go.
00:41:11We never say, OK, we will see what happens, no.
00:41:13I feel like that I am exactly where I'm supposed to be.
00:41:17Beautiful.
00:41:18I need to give 100%.
00:41:20We want to win.
00:41:23We need two plates.
00:41:25We get the tongue, we do the special twist.
00:41:28It looks fantastic.
00:41:29It looks beautiful.
00:41:30So good.
00:41:31It looks good.
00:41:32Uno, due, tre, quattro, cinque, sei, sette, otto, nove, dieci.
00:41:35Beautiful.
00:41:36You're doing amazing.
00:41:38Everything looks great, but the thing that worries me the most,
00:41:43there are so many salty elements.
00:41:45There are the olives, the octopus is salty.
00:41:47There's going to be capers on top.
00:41:49One of the biggest risks of this ragout is that it is just way too salty.
00:41:54Should I go with the capers?
00:41:55Yes, capers.
00:41:56Don't put too much.
00:41:58So it is very important to be careful with the salt.
00:42:01If you don't nail it, it's going to be an absolute disaster.
00:42:05We're ready?
00:42:06Let's go.
00:42:07Now we need to run because they're going to get cold.
00:42:08Which one we give to the judges?
00:42:09This one and this one.
00:42:11I couldn't agree more.
00:42:12Let's go, Moreno.
00:42:13Let's go, Moreno.
00:42:14Bye.
00:42:15Let's go.
00:42:24It's very tense.
00:42:25We really feel the pressure.
00:42:27We desperately want this main to be perfect.
00:42:35Hi.
00:42:36Wow.
00:42:37Dean, no, Dean.
00:42:39Main is served.
00:42:44Oh, that's good.
00:42:47It looks insane.
00:42:48Chef, it's so good.
00:42:52Grabs.
00:42:55Hey.
00:42:57Oh my gosh.
00:42:58Can we just smash this?
00:43:00I could probably fit that in my mouth, that whole serving.
00:43:03She's got a good idea.
00:43:07I'm ready.
00:43:08Can we fast forward a minute now?
00:43:11I felt confident serving these dishes.
00:43:14But then it was coming to my mind, I haven't tasted the ragout.
00:43:18You didn't taste it before serving it.
00:43:21I tasted it before.
00:43:22I didn't taste it before serving it.
00:43:26This was playing with my mind.
00:43:29When they start eating my main, I start to overthink.
00:43:33I was like, is there enough salt?
00:43:36Is it too much?
00:43:38My mind is playing with me.
00:43:47You seem a little bit nervous.
00:43:50I'm nervous.
00:43:51I'm nervous.
00:43:52I'm nervous.
00:43:53I'm nervous.
00:43:54I'm nervous.
00:43:55I'm nervous.
00:43:56I'm nervous.
00:43:57You seem a little bit frazzled, Simone.
00:44:02We're Italians.
00:44:03I own a pasta shop.
00:44:08You worried?
00:44:10We cannot disappoint on our pasta-making skills.
00:44:22Simone and Viviana have dished up their main course
00:44:26that puts a twist on traditional Italian.
00:44:30You seem a little bit frazzled, Simone.
00:44:39You worried?
00:44:44Yes.
00:44:47There was a lot of salty element in the dish,
00:44:49like the olives, the capers.
00:44:52And I was afraid there was not enough sauce in the dish.
00:44:56I think you're overthinking it,
00:44:58and I'm very proud of how you handled the stress.
00:45:02Honestly, I feel pretty good about what we served.
00:45:11I think Simone wants to try and play to people's emotions,
00:45:14or power to him.
00:45:16It won't work with us, I don't think.
00:45:18No.
00:45:20Bon appétit.
00:45:22Bon appétit.
00:45:39Baby's fine, no?
00:45:42We're Italians.
00:45:43This is so important to us.
00:45:45There's a lot of pressure.
00:45:47I cannot disappoint.
00:45:48It's okay.
00:45:49Can we get some fresh air?
00:45:51Sure, sure, sure, sure.
00:45:53Simone is my rock,
00:45:55and now I see his doubt in himself.
00:46:01Just taste it, just with salt.
00:46:03I haven't done it.
00:46:04Baby.
00:46:07Baby, it was fine.
00:46:09It doesn't make sense that now you're crucifying yourself.
00:46:12We didn't even hear their comments.
00:46:16Amore, I mean it.
00:46:18I mean it.
00:46:19I wouldn't tell you otherwise.
00:46:22Do you understand?
00:46:38Wow.
00:46:48Seriously.
00:46:49Wow.
00:46:50What great food.
00:46:52Hats off to them.
00:46:53It's unreal.
00:46:54I can't sit there and say anything really negative about it.
00:46:59It was just unreal.
00:47:00Like, that food.
00:47:02My first bite on my 10.
00:47:04Yeah.
00:47:06I think it's delicious.
00:47:07That pasta was, like, al dente perfect.
00:47:10The presentation of this was, like, absolutely incredible.
00:47:13Like, they've just thought about every single element.
00:47:16That was the best meal of the competition for me.
00:47:18We could still be at the bottom of the leaderboard after tonight.
00:47:21The octopus wasn't overpowering.
00:47:23Like, I could taste the capers, the olives, the tomatoes.
00:47:27It was...
00:47:30It was amazing.
00:47:31I compete.
00:47:37Great flavour coming through.
00:47:40I liked it.
00:47:43It was spectacular and I just wanted more and more and more.
00:47:48We're in huge danger.
00:47:50I think Mike has rattled big time.
00:47:52I think everyone at the table's rattled big time.
00:47:55It's a good plate of food.
00:47:57I would probably just say, like, if anything was a tiny bit too salty.
00:48:02But that's certainly not a complaint for me.
00:48:08MUSIC PLAYS
00:48:15For a main course, you gave us tagliatelle, ragu and a popo.
00:48:19You're 100% right.
00:48:21There was a lot of salty elements.
00:48:24Olives, capers.
00:48:26Like, a lot of salty elements.
00:48:29Was that enough sauce to carry all those salty elements?
00:48:37MUSIC PLAYS
00:48:42This says it all.
00:48:46Seeing your plate so clean is just an honour.
00:48:49So, thank you.
00:48:50The sauce carried that octopus flavour just gently enough.
00:48:54Then you had the olive, then you had the capers.
00:48:57The pasta was al dente.
00:49:00Perfect.
00:49:01Grazie.
00:49:02Grazie mille.
00:49:03Grazie mille.
00:49:06Today is a bloody good day.
00:49:12Not only this dish is absolutely brilliant and delicious in every way.
00:49:18You can go anywhere out in an Italian restaurant
00:49:21and you will never have this dish served to you.
00:49:24And we have to come on MKR to be served something new
00:49:29that I have never eaten before.
00:49:33And you, who are not professional chefs,
00:49:36have taught me new dishes, new flavours, new techniques.
00:49:39And I love that.
00:49:41For that, I'd like to take my hat off to you and thank you very much.
00:49:44No.
00:49:47Thank you, chef.
00:49:48It's such an honour, thank you.
00:49:50Delizioso.
00:49:51Grazie, chef. Grazie.
00:49:53Grazie mille.
00:49:54Grazie.
00:49:56It is an honour to receive such compliments from Anu and Colin.
00:50:00Unbelievable.
00:50:02Honestly.
00:50:03Amazing.
00:50:04One course to go.
00:50:06Thank you, guys.
00:50:07Grazie.
00:50:08Grazie.
00:50:12They're on a roll.
00:50:13Yeah.
00:50:14Man, they're going to have to fully implode.
00:50:16Like, disaster.
00:50:17I can't see it happening at all.
00:50:20I'm still tearing up.
00:50:22I told you you were doubting yourself.
00:50:25I am so proud of you.
00:50:27You're in shock.
00:50:30I can't believe it.
00:50:33Baby, believe it.
00:50:35We did it.
00:50:36We did great with the entrée.
00:50:38Better with the main.
00:50:40It's time for an amazing dessert.
00:50:43Okay, you got this?
00:50:44Yes.
00:50:45Okay.
00:50:46We are making pistachio tortino.
00:50:48This tortino is like a chocolate lava cake, but with white chocolate inside.
00:50:54I am caramelising some sugar for the pistachio praline.
00:50:57I've already roasted the pistachio.
00:50:59Bravissima.
00:51:00We work well together.
00:51:02We work very well together, amore.
00:51:04At this stage, we are on top of the world.
00:51:06We are aiming for, like, a pretty high score right now.
00:51:10Now, let's stay focused.
00:51:11Let's make a beautiful dessert.
00:51:13We didn't explain the dessert on the menu,
00:51:17so they want to know that there is a melted heart inside.
00:51:21The white chocolate is already melting,
00:51:24so I'm going to start adding the butter.
00:51:27We definitely show them we know how to cook.
00:51:30This looks absolutely delicious, amore.
00:51:33It's perfect.
00:51:35So, all the components are almost ready.
00:51:37Praline is ready.
00:51:39Pistachio paste is ready to go.
00:51:42Now, let's incorporate everything in the bowl,
00:51:46and let's get this mixture in the oven.
00:51:49The compote is ready.
00:51:50I feel like we are very competitive now.
00:51:53If we deliver a dessert, too...
00:51:57Yeah, this is good. We're untouchable.
00:52:00We are made for this.
00:52:03Now...
00:52:04In the oven, straight away.
00:52:05In the oven.
00:52:07180, yeah?
00:52:08180 fan.
00:52:09Yeah.
00:52:10Timer.
00:52:11They're going to stay there for 10 minutes.
00:52:14They need to look nice and golden on the edges,
00:52:18but...
00:52:19Wobbly.
00:52:20Wobbly in the middle.
00:52:24Can I just compliment Danny on his jacket, man?
00:52:27Look, show me that T-shirt.
00:52:29I'm sure you've got a pair of sunnies somewhere, have you?
00:52:32He does, yeah.
00:52:33What did I look like on?
00:52:34Give us a look. Give me a look.
00:52:36Alright, there you go.
00:52:40Not everyone in town is a bargain.
00:52:43Alright, now I've got a good tip.
00:52:45Race for Randwick.
00:52:47So, desserts.
00:52:48Pistachio, Tortino, Danny and Sonja.
00:52:51There was a lot of mystery about this dessert.
00:52:53They didn't really want to tell us what it was.
00:52:55What do you reckon the mystery is?
00:52:57Well, I'm not real sure what a Tortino is.
00:52:59It's a little cake.
00:53:00Oh, there you go.
00:53:01Bambino, Tortino, Torte is a cake.
00:53:04I actually think it could be something crazy,
00:53:06like, you know, hidden in a hot sauce that melts.
00:53:09I don't know.
00:53:10Like, what I've seen tonight,
00:53:11it could be something else.
00:53:13I don't know.
00:53:14Like, what I've seen tonight,
00:53:15it could be something out there.
00:53:16Better than the schmores?
00:53:19To be honest, probably.
00:53:21I've already come to terms with the fact
00:53:23that we're probably not on the top five.
00:53:27Is this what you would put on your menu?
00:53:31No.
00:53:3310 minutes later
00:53:42Why are they so liquid?
00:53:44I think because maybe we put more in.
00:53:48Ten minutes.
00:53:52It's not cooked.
00:53:58Ten minutes is up.
00:54:01At this point, if the recipe is right,
00:54:03they will be well cooked.
00:54:06Don't open it.
00:54:07We can open it, don't worry.
00:54:10What do you reckon?
00:54:11Looks very soft.
00:54:14Too soft.
00:54:16This was panic.
00:54:19Why is it not cooked?
00:54:23No?
00:54:24I don't know.
00:54:25I honestly don't know.
00:54:27Don't open it.
00:54:29Oh, Jesus Christ.
00:54:3013 or 14 minutes we keep it inside,
00:54:32so way longer.
00:54:36Those?
00:54:38They look cooked to me.
00:54:39You sure?
00:54:40Yes.
00:54:42It's time.
00:54:44Those are cooked.
00:54:46Let's take it out.
00:54:47Sorry, I cannot wait.
00:54:55Please.
00:54:56Please.
00:54:57Let's go.
00:54:58Baby, come here.
00:54:59We're doing it.
00:55:00Together.
00:55:01Uno, dos.
00:55:13Oh, it broke.
00:55:14It broke.
00:55:18It's not cooked.
00:55:21Why are they not cooked?
00:55:27Oh.
00:55:32We don't open yourself.
00:55:34You will pull it off.
00:55:35No, no.
00:55:41Ready?
00:55:48Cut.
00:55:49Yes.
00:55:51Wow.
00:55:52This is amazing.
00:55:53This is how
00:55:55you grill a bahamian ron.
00:55:56We don't understand
00:56:00They're wrong
00:56:07Can you smell that what do you smell victory?
00:56:17These guys are good, and they've delivered tonight so far like and I have a feeling it will be a homerun
00:56:24Viviana was aiming for the stars, and she's definitely hitting them like it'll be something special
00:56:33How many we have two four six eight ten
00:56:38Twelve okay, we still have twelve so one by one we need to put it back in the oven
00:56:43I'm what it's not cool. It's not cooked
00:56:46We still need to stay focused help me out put them back in the oven
00:56:51Let's wait a couple of minutes. Let's see what happens
00:56:55We should have left it longer
00:56:59That's very stressful, I've honestly never been this stress. I think we have just 12
00:57:05We cannot afford it to break anymore
00:57:11Super excited I have no idea what to expect I just love pistachio. Yeah, I'm expecting something absolutely elite
00:57:18Yeah, yeah, I'm 90s possible noni is possible and the way they go on it absolutely is within reach
00:57:24I reckon they're that skilled. It's probably a small small cake shaped as a pistachio
00:57:35Tom's tortilla have broken it leaves us with exactly
00:57:4112
00:57:42Tortillas you ready
00:57:44Are they not?
00:57:47We take the first tray
00:57:50We can do it can do it. We've got just enough. There is still hope
00:57:55if one more breaks
00:57:58We won't be able to have enough dessert from everybody
00:58:04When you reckon
00:58:06We remove the last tray from them from the oven
00:58:16No
00:58:24I got stuck on the on the thing. We don't have enough
00:58:29We don't have enough for everyone
00:58:32They melted hard
00:58:35How many we have one two three four five six
00:58:40If
00:58:45There is no dessert on the plate we can have a zero other score
00:58:53So hard to keep focus while we are absolutely panicking inside
00:59:03We need to think outside the box we need to find the solution for this
00:59:08What are we gonna do?
00:59:13Okay, I have an idea the only thing that we can do is just ask them to share every couple share
00:59:20That's all I can think of
00:59:23There's nothing else we can do. I reckon I'm already sharing this there will be the best the best solution
00:59:29They're so ugly
00:59:31The 13 is too wobbly. So we had to serve on a baking paper
00:59:36Let's own it. I don't understand. What did we do wrong?
00:59:39Like we made it quite a few times. We've never made it this bad. I
00:59:46Feel awful put in my face to this dessert
00:59:50I can't even look at it and I don't even know why this didn't work. I
00:59:56Think sugar anyone seen I think sugar
00:59:59The flower we didn't put flower that's why
01:00:11Flower
01:00:13Chair what a stupid mistake
01:00:16We forgot the flower in the mixture
01:00:19It's my fault. We forgot the flower. No, it's not your fault
01:00:26That's okay, that's okay
01:00:29I feel
01:00:31Destroyed
01:00:33It was such a stupid mistake
01:00:39And now we're probably out
01:00:44Boom Basta, so we go for one for manua from Collins and want to share for each group. Okay
01:00:59The
01:01:15Looks on their faces we could tell something went wrong straight away. Oh
01:01:21Oh
01:01:26My god, I'm loving the tension
01:01:31With a little issue in the kitchen
01:01:36What happened unfortunately, we forgot to put the flower in the Tortino
01:01:46We managed to save half of them
01:01:51We decided to give one each to the judge and
01:01:57I
01:01:59Will we will ask you guys please to share one between the couple?
01:02:04Got a half a dessert
01:02:06Each team is just getting one dish each to share. I was like how to what?
01:02:12You might find some paper on the bottom of the Tortino
01:02:17Just be careful when you're eating it
01:02:20My heart just went out to him. But the goal is and the challenge is 12 flights each course and
01:02:28We're so sorry for this disappointment
01:02:38The judges are about to taste what Simone and Viviana could salvage of their dessert
01:02:44This is definitely not what we expected for the dessert
01:02:49We don't have enough for everyone
01:03:13What a disaster
01:03:18Oh
01:03:31Are you okay? Yeah disappointed because it was such a stupid mistake
01:03:40It's just disappointing
01:03:42you could tell they just put their heart and soul into every bit that they were doing and
01:03:48When it doesn't go to plan
01:03:51It's just heart-wrenching
01:03:54All right, we'll call you back soon. Thank you. Sorry guys. Thank you
01:04:01Thank you guys. Oh
01:04:03My god, I felt relief just looking at the plate
01:04:08Relief is a perfect word that they had something that brought them down a peg. Yeah
01:04:15Yeah, we're fast let's go together
01:04:18I
01:04:24Just taste like dough
01:04:32For me it's too sweet
01:04:33I don't know if that's because it doesn't have the flour there whether that would have helped with that
01:04:37The pistachio crumb was delicious, but the cake did just taste like a bit of like cookie dough
01:04:43You know thinking back to our instant restaurant like it
01:04:47It is so hot, but I still produced 12 panna cottas
01:04:50So we had to take into consideration that they only put six plates down and not twelve
01:04:56bum bum bum bum
01:04:58I'm gonna sleep really well tonight
01:05:04And unfortunately for competition
01:05:07Everyone on that table whether they admit it or not has a slight sense of relief anyone who doesn't say that
01:05:14They're not telling the truth. Yeah
01:05:16Mate, we're all here under pressure
01:05:19So please feel for these guys as humans. I've got to tell you guys in all my years of MKR
01:05:25We've never had this type of troubles before it's up to each team. How are you gonna deal with this?
01:05:41Simone and Viviana for dessert you served us
01:05:45Pistachio tortino
01:05:51We've seen a lot of teams cooking the last 15 years and
01:05:58What's happened tonight with the desserts has never happened before in a competition
01:06:08It's a difficult critic
01:06:12Probably the toughest we've had so far
01:06:14It's like we've always said pastry is a science everything else you can sort of wing and chop and change
01:06:20But if you leave one ingredient out
01:06:23The house of cards collapses
01:06:25Unfortunately for you what we have to judge is what we have on the plate
01:06:29I think the tortino was quite sweet the fresh raspberry makes it nice and tart balance the two together and
01:06:38the pistachio
01:06:39nougatine around it makes a nice foil, but
01:06:43Yeah, the desert itself unfortunately is unfinished
01:06:47We'll never know what the real thing was supposed to be. I feel very silly
01:06:53For the silly mistake we made I want you to remember
01:06:57This moment. Yes, you never want to feel that again, and I guarantee it you will use this moment to build on
01:07:08Thanks guys, thank you. Thank you. Thank you very much
01:07:12We work so hard. We did the best we could
01:07:16And it was a disaster. It was a disaster
01:07:21It's now time for the guest teams to critique some Monet and Viviana's dishes and give them a score out of 10
01:07:29For entree we had the ricotta prawn cannoli
01:07:32Definitely the best entree we've had so far in this competition. It was creamy as and those cannolis were cooked nice and crispy
01:07:38I love that pastry. That pastry was awesome. That was good. The prawn was undercured actually tasted like I was eating raw prawn
01:07:45For main we had the octopus ragu pasta. I honestly could not fault that dish. Yeah, I loved that dish
01:07:53Gosh, the flavor was insane. For me. It was the pasta. It was just al dente
01:07:58Their pasta was perfect. I was being really nitpicky and saying it's like a touch salty
01:08:02Yeah, but I mean I don't think anyone could fault that dish. Dessert tortino the little cake
01:08:08It was a big fail, a massive fail. Pretty much the only thing on there was the pistachio
01:08:14That was the only good thing, the pistachio. It was a bit of a hot mess really. Yeah, and they only served one plate between two people
01:08:22Tonight I reckon we give them a six out of ten. You reckon? Yeah, I think dessert really let them down
01:08:29So I'm thinking a six. Yeah, I agree. Six. I think we're scoring a six. Six out of ten?
01:08:35Yep, I think we're thinking of six overall, which is a shame. Let's go six. Six it is. Sorry
01:08:46We did so well on
01:08:5095% of our night
01:08:54We just made one silly mistake
01:09:05Simone and Viviana
01:09:12Tonight you welcomed us to your restaurant under the stairs and for many reasons it was an unforgettable evening
01:09:24But now it's time for the scores
01:09:28The guest teams have given you a combined score of
01:09:3630 out of 50
01:09:4030 out of 50? I feel it's good. I feel it's a fair scoring from them
01:09:49And now it's our turn to score each dish out of 10
01:09:57For entree you served us ricotta and prawn cannoli salati
01:10:03Love the cannoli. Very crispy, very light
01:10:07The addition of the avocado mousse was also great. The filling of the cannoli though
01:10:13I felt like the prawns were not cured for long enough
01:10:17I liked the prawn filling but for me the highlight of that dish that brought it all together was that beautiful bisque
01:10:24The bisque was standout
01:10:26The score I'm giving you for your entree
01:10:30Is a nine
01:10:33I thoroughly enjoyed your entree. So thoroughly. It's the first ten of the competition
01:10:46Spot-on. Just good work by Simone and Viviana. It was amazing. I don't usually give tens. It's an honor
01:10:53Thank you so much. We got a ten from God, like this is crazy
01:10:59For main course tagliatelle ragu de popo
01:11:02Presentation again beautiful. I love the small dice of the octopus and it was just cooked perfectly
01:11:08The pasta to cook for that amount of people, al dente
01:11:13Spot-on. I just thought it was
01:11:16absolutely delicious in every way
01:11:20We've had so many dishes on my kitchen rules and
01:11:24We often get asked what is the dish that we remember the most and I think this dish is gonna be
01:11:31One of the dish we're gonna remember for a long time
01:11:35My score is a ten
01:11:46Are we losing our mind? Like this is nuts. Loved it. Loved it so much
01:11:53You get another ten
01:12:00Simone and Viviana's main is the best name we've had in this competition hands down
01:12:04I cannot believe this. Getting knocked out of the park tonight. Thank you so much. This is
01:12:10No, we weren't expecting this
01:12:15Thank you
01:12:18You just cook you deliver you get recognized and you know, it's that's the way it works
01:12:23It's your personalities speaking to us on a plate and that's what field is about. Thank you so much. Thank you chef
01:12:34We're just like right now we're on the moon but
01:12:41The dessert it was a disaster it was a disaster for desserts you gave us pistachio Totino
01:12:51We're aiming for the stars
01:12:54Guess what the Rockets just run out of fuel
01:13:00White chocolate and butter is already a dangerous combination because it's a really sweet sickly
01:13:07Sort of combination. So you gotta have something to counteract the flour would have caramelized on the outside
01:13:14Would it give me a little bit of bitterness would have encapsulated that oozing center?
01:13:20We forgot the flour the main event
01:13:24literally flopped
01:13:28You were unable to deliver what you wanted to deliver the recipe wasn't complete
01:13:36This come giving you for your dessert
01:13:40Is that's me
01:13:43Fair enough for your dessert tonight I score you
01:13:49Unfortunately
01:13:54It is hard to hear but at this point
01:13:58We expected it. Let's take it in
01:14:01Chin up. Let's move on
01:14:04so Simone and Viviana
01:14:08That gives you a grand total score of
01:14:1874
01:14:2074
01:14:22We're not on the bottom
01:14:25That's great
01:14:26with a score of 74
01:14:29Simone and Viviana move into second place while Ash and Cassie remain at the bottom
01:14:35There are still three instant restaurants to go
01:14:38alright, so
01:14:40Danny and Sonia Townsville are next
01:14:43You
01:14:47We're gonna try these people what North Queensland about we want people to eat and we want them to leave full when you got a
01:14:53Full belly you're happy. Thank you everyone. Let's see you in Townsville
01:14:59We're doing it for the everyday Aussies
01:15:01Yeah
01:15:12Next time we're in far north, Queensland
01:15:19We're just gonna get in the spirit
01:15:26As brother and sister duo Danny and Sonia serve up a surf and turf menu
01:15:31These boys have underestimated us
01:15:34Well pretty much that we impress them a little bit if Sonia and Danny do an awesome job tonight
01:15:39We are in serious trouble, but can they keep their heads above water if you give me a well-done
01:15:46Stage you're gonna get nailed man, even against a world-class chef. I'll still back my brother
01:15:53While at the table a storm approaches, I'm not talking to you. I'm talking to Hannah. Yeah, but I don't get a voice
01:15:59Let us speak Lawrence was sticking his chest out like a rooster
01:16:04You're aiming so low. You're going six feet under bro. I'll just like God get me out of here now. Don't go baking my heart