• 3 months ago
Daily_Shows Movie

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Transcript
00:00:00Previously, teams from Victoria, Adelaide and Brisbane set off to become MKR champions
00:00:10before landing in far north Queensland.
00:00:14We just got to get in the spirit.
00:00:16Where brother and sister duo Danny and Sonya
00:00:20Townsville's favourites, look at you.
00:00:23Were hungry for success.
00:00:25We want them to leave full.
00:00:26You know, we don't want them going through Macca's drive-thru on the way home.
00:00:29But they bit off more than they could chew.
00:00:32You're trying to smother us in love.
00:00:34I know exactly where you're coming from.
00:00:36Oh, it backfired.
00:00:38Crashing to the bottom of the leaderboard.
00:00:41I am absolutely gutted.
00:00:43But at the table, a war of words erupted.
00:00:47I want to apologise, Mornay, for asking you the question about
00:00:51you owning your pastime pizzeria restaurant.
00:00:54Hannah started the fire.
00:00:56Santa, you're a chef?
00:00:58Throw it on to Hannah.
00:00:59You're aiming so low.
00:01:00You're going six feet under, bro.
00:01:02God, get me out of here now.
00:01:04After four instant restaurants,
00:01:07Victoria's Mo Bros top the leaderboard,
00:01:10while Queensland brother-sister duo are on the bottom
00:01:13and at risk of elimination.
00:01:17Tonight, we're in Perth
00:01:20with loved-up couple Hannah and Lawrence.
00:01:24Wowee.
00:01:25As they set their sights on the top spot.
00:01:28Let's get ready to rumble.
00:01:30Lawrence has only been cooking for about 18 months.
00:01:32What could possibly go wrong?
00:01:34Don't say that.
00:01:35But it doesn't take long...
00:01:37What are you talking about?
00:01:38Babe, babe, babe.
00:01:40..for the honeymoon to be over.
00:01:42Babe, chill.
00:01:43Don't tell me to chill out.
00:01:44You know what?
00:01:45I think definitely after this we need to book it for couples counselling
00:01:47because the kitchen has brought out the worst in us.
00:01:49Babe, babe, babe, stick to the measurements.
00:01:51When Lawrence is dressed, he puts his manager hat on.
00:01:54Babe, can you just believe in me?
00:01:56Sometimes I love it, sometimes I hate it.
00:01:58Right now I hate it.
00:02:00Despite clashes in the kitchen,
00:02:03they aim for perfection on the plate.
00:02:05This is perfect.
00:02:07Everything is riding on this.
00:02:09My God, that's actually good.
00:02:15But not everyone...
00:02:16Can I ask a question?
00:02:17Here we go.
00:02:18Let's rip the bandage off, Mike.
00:02:20..is falling head over heels.
00:02:22Oh, that is ridiculous.
00:02:35Tonight, we're in Perth
00:02:37for instant restaurant number five.
00:02:40I need your muscles.
00:02:41Nothing feels better than when you're needed.
00:02:43That's hot.
00:02:44Where loved-up couple Hannah and Lawrence
00:02:47are planning to spread their love of food to all their guests.
00:02:51We woke up manifesting.
00:02:53We have been manifesting.
00:02:55For sure.
00:02:57So it's post-it notes.
00:02:58Oh, that's a bit cute.
00:03:00It's positive messages to each other.
00:03:02Time for us to do a little bit of magic and deliver.
00:03:05Four tens?
00:03:07It's our day.
00:03:08We're ready to rumble.
00:03:12I'm Hannah.
00:03:13I'm Lawrence.
00:03:14And we're a couple from Perth.
00:03:15We love a fresh leg of lamb.
00:03:16The WA definitely is the best lamb.
00:03:18I've been cooking my whole life
00:03:20and Lawrence has literally been watching YouTube videos,
00:03:23reading books to learn everything about cooking.
00:03:26Hannah is 100% instinct foodie.
00:03:29Smells amazing.
00:03:30And I measure everything.
00:03:31Is that up to your standard?
00:03:32That is perfectly cut.
00:03:33Did you use a ruler?
00:03:35Lawrence and I have never argued
00:03:37until we both step foot in the kitchen.
00:03:39Where's the garlic?
00:03:40I don't know, I didn't get it.
00:03:42Babe, chill out.
00:03:43It's in the fridge.
00:03:44Dinner's set!
00:03:45Woo!
00:03:46Yay!
00:03:47I reckon Hannah and I are an amazing team.
00:03:50Being in his presence makes me feel calm
00:03:53and actually I'm not calm, I take that back.
00:03:55Hannah is like a bowling ball going 1,000 miles an hour
00:03:58and I'm just those little bumper things that come up
00:04:00just to make sure we get a strike.
00:04:02Can we win this comp?
00:04:03Yes.
00:04:04Are we getting engaged?
00:04:05Yes.
00:04:06When we win this show, I'll drop on my knee,
00:04:08Manu will bring me the ring and then boom.
00:04:10I'm so excited to take out the win.
00:04:14Bang, see you at home.
00:04:15We're off.
00:04:16Pumped.
00:04:17Hannah and Lawrence have just five hours
00:04:20to shop for ingredients...
00:04:21Beautiful day in WA.
00:04:23..set up their instant restaurant
00:04:25and prepare their dishes before the guest teams arrive.
00:04:29Do I ever tell you about the time I asked
00:04:31Arnold Schwarzenegger a question?
00:04:33No, tell me.
00:04:34I went to a seminar and I said to him,
00:04:36when in life did you realise that the world was your oyster
00:04:40and you had the key to the universe?
00:04:42And he said, it's when your vision meets your reality.
00:04:45Our vision is 88 and our reality is coming
00:04:48and it's going to be 88.
00:04:49Yes.
00:04:50I've just got vision, reality, boom.
00:04:53And then you've got Colin, he says,
00:04:55and that gives you a grand total score of 88,
00:05:00which brings you to the top of the leaderboard.
00:05:02Yay!
00:05:03All we know about them is about their love for each other,
00:05:07but can they work together as a team?
00:05:09You never know.
00:05:10You know, like, anything can happen in the kitchen.
00:05:12That's the beauty of my kitchen rooms.
00:05:16Remember, I'm head cook.
00:05:18Doesn't mean I'm not going to listen to you.
00:05:20We're dream team.
00:05:22100%.
00:05:23Lawrence has said that he's only been cooking for 18 months
00:05:26and I think that's what he's going to fall down on.
00:05:28If Hannah and Lawrence fall, I'll be stepping out of the way.
00:05:32Waving on the way down.
00:05:34Underestimated, undervalued, but not underprepared.
00:05:37Oh!
00:05:39I know we are ready to have some people a little bit stunned
00:05:43at the ability that we actually possess.
00:05:47Hello.
00:05:49Get the cheeses for the croquettes.
00:05:51For entree, we are serving croquettes de fromage
00:05:55with ginger Brussels sprouts, jamon and jalapeno aioli.
00:05:59I wish I could smell it.
00:06:01Here we go.
00:06:03I love a croquette de fromage.
00:06:05Beautiful on its own.
00:06:07Ginger Brussels sprouts.
00:06:09This is where the wheels are getting wobbly.
00:06:11Brussels sprouts.
00:06:12Brussels.
00:06:13Like, I like Brussels sprouts shaved raw,
00:06:16but ginger Brussels sprouts with a cheese.
00:06:20Triple cream brie.
00:06:22You read my mind.
00:06:26I don't know.
00:06:27Red crispy apples.
00:06:29For dessert, we are making baked apples
00:06:32with brandy caramel and cinnamon ice cream.
00:06:35That's a little cute little baby.
00:06:37Yeah.
00:06:38Baked apple is not very technical, you know.
00:06:40You just put a bit of butter and sugar over the top of it
00:06:43in the oven until it's nice and beautiful.
00:06:45Baked ice cream is always difficult to make.
00:06:48Double cream.
00:06:49Double cream.
00:06:50If it hasn't been churned properly,
00:06:52which means it becomes icy
00:06:54and the texture is not silky and beautiful.
00:06:57See you.
00:06:58Bye.
00:06:59Let's move.
00:07:00Let's go, baby.
00:07:01This is the key ingredient.
00:07:04Hey, Dominic.
00:07:05We are cooking 12 lamb rums.
00:07:07Yeah, no worries at all.
00:07:09For mains, we will be serving lamb rum
00:07:12with crispy onion rings,
00:07:14carrot puree and carrot top salsa.
00:07:17I'm sous-viding it.
00:07:19Yeah, and then a nice pan sear will be beautiful.
00:07:21Pan sear.
00:07:22Lamb rum needs to be pink, beautifully juicy.
00:07:25Got some beautiful lamb rums here, guys.
00:07:27For me, the best way to get it consistent
00:07:30is the method of sous-vide.
00:07:34You put your ingredients into a bag
00:07:37and then you put this bag into a bath of water
00:07:39at a low temperature for a very long time.
00:07:42But as Laurence got all the knowledge
00:07:44to be able to nail this method of sous-vide.
00:07:53We chose this menu because we believe in our hearts
00:07:56that it is the representation of love in our lives.
00:07:59When you're doing a dish for family...
00:08:01Lamb.
00:08:02Lamb.
00:08:03I always grew up with apples in a dessert.
00:08:06Croquettes.
00:08:08Out of everything tonight, I'm so excited to serve the croquettes
00:08:11because that is my mum's favourite dish.
00:08:14Oh!
00:08:16All right, try not to cry, Laurence.
00:08:19Not yet.
00:08:20Babe, I talk about my mum and my grandma.
00:08:22I'm just, like, holding back tears.
00:08:25I've had so many laughs with a croquette in my hand.
00:08:29It's a race against time for Hannah and Laurence
00:08:33to style their instant restaurant
00:08:35and get prepping before the guests arrive.
00:08:38I'm CEO of the instant restaurant.
00:08:40You get to listen to me now, babe.
00:08:42I'll tell you what...
00:08:43They're not together! You scatter them out, please.
00:08:45OK, go on, girl.
00:08:46I want brightness, I want colour, I want love, I want mood.
00:08:49I just want me, bang, vomited onto a table.
00:08:52First impressions are everything.
00:08:54Babe, it's literally like I'm setting up our wedding.
00:08:57These are literally me in a glass.
00:09:01Our instant restaurant name is Missing Peace.
00:09:03You're the missing piece to my puzzle.
00:09:05Oh, and you're my missing piece.
00:09:07Boom, I love it.
00:09:08I think the decor is everything.
00:09:10I want guests to rock up, feel like they're at home,
00:09:13feel alive, feel bright.
00:09:14I want them to have a good night.
00:09:16If it looks good, you feel good.
00:09:18There you go, Missing Peace.
00:09:20Half of my heart, half of yours, together.
00:09:22I love you. I love you.
00:09:24Boom.
00:09:25Boom.
00:09:26Let's get ready. Let's get dressed.
00:09:28Coming.
00:09:33I just want to know...
00:09:35Let's go, babe.
00:09:36Look, I want to see you with your apron on.
00:09:38Certainly not.
00:09:40Lovely.
00:09:41Hannah, NKR, WA, Hopscotch.
00:09:44I think the best way to explain Hannah and I in the kitchen...
00:09:47Hannah, I will tie you up. Why don't you tie me up?
00:09:49Hannah, chaos and freedom.
00:09:51Me, order and stability.
00:09:53Come on, quick, quick, quick, quick.
00:09:55From a risk perspective, we need a plan.
00:09:57I'm the best at plans and process.
00:09:59We've still got the measuring with love.
00:10:01It's all there.
00:10:02We've got this.
00:10:03I love you. Let's do it.
00:10:04I love you.
00:10:05But I need to steer this shit.
00:10:07You get started, ice cream focus.
00:10:10I am working on ice cream first for desserts.
00:10:13I've done this ice cream a million times.
00:10:15What could possibly go wrong?
00:10:16Oh, don't say that.
00:10:18Got the cream nearly in.
00:10:19Then I'm going to do one can of condensed milk.
00:10:21I've got everything in a mix master
00:10:23and then put it into the fridge.
00:10:25I don't churn my ice cream
00:10:26because I can make it creamy enough without the churner.
00:10:29I'm doing two tablespoons of cinnamon sugar
00:10:31and two of cinnamon browns.
00:10:33My ice cream is normally creamy, fluffy and light
00:10:36and Lauren's normally goes for seconds or thirds.
00:10:41Oh, my God, Father, that's good.
00:10:42Not enough cinnamon.
00:10:44Yep.
00:10:45If I got a cinnamon ice cream that didn't taste like cinnamon,
00:10:47I'm taking it back.
00:10:49So my ice cream's ready, ready for the freezer.
00:10:52I need this set by dessert time.
00:10:55I don't want them to have cream.
00:10:57I want them to have ice cream.
00:10:59It's going in, babe.
00:11:00Let me do the honours.
00:11:02Up the top.
00:11:03If the ice cream doesn't set, that's half our dessert failed
00:11:07and we can't have that.
00:11:08I do not want a catastrophe.
00:11:13Put my target temperature to 60 degrees.
00:11:16This land needs to be sous-vided for three hours for the main.
00:11:19Get her on.
00:11:20Then get her on.
00:11:22Are you in a sous-vide Facebook group?
00:11:24A sous-vide Facebook group?
00:11:25Do you know what?
00:11:26There probably is one and I should probably be a part of it.
00:11:28Literally, I was in group forums having people argue
00:11:31about what times for certain sous-vide,
00:11:33what temperature, how long and why, and now I got it.
00:11:37The trick to putting salt on things is to do it from a distance.
00:11:41Honestly, we are sprinting.
00:11:44I've got 14 lands to vacuum seal, put in the sous-vide,
00:11:48then I'm going to whack some rosemary, crushed garlic,
00:11:51some thyme, just on the non-fat side.
00:11:56That is the sound of flavour locking its claws into my meat.
00:12:01Do you like my rump?
00:12:03I love your rump, babe.
00:12:04I'd love your rump more if it was in the sous-vide.
00:12:07I'd like to say that a sous-vide is risk-free.
00:12:11These rumps are going in.
00:12:13But you can still overcook it.
00:12:15And the thing is, you're waiting hours to find out.
00:12:19Boom!
00:12:23All right, babe, I'm melting down the butter for the white rump.
00:12:26I need to be on the croquette mixture.
00:12:28It needs to be setting before that doorbell goes off.
00:12:31I'm getting that flour in.
00:12:33The croquette should be this perfect ball of love.
00:12:35You're going to need 36 perfect ones to be served.
00:12:39When you crack it open,
00:12:41it should ooze the cheese and the bechamel sauce,
00:12:44and you should be taken to a special, special place.
00:12:47We've got that ready, this is ready.
00:12:49Let's get ready to rumble.
00:12:51I need a little bit more compressed energy, babe, for now.
00:12:54I need to focus, I need to be able to think.
00:12:56This is looking good.
00:13:00Just get it all in there.
00:13:01Now we need to get it into trays before that bell goes off.
00:13:05Come on, quick, quick, quick, quick.
00:13:10I'm feeling a little bit vulnerable after last cook.
00:13:14It is dawning at the bottom, but there's two more to go.
00:13:17Hopefully someone comes and guts her and it works out in our favour.
00:13:20Yeah.
00:13:21When you're on the bottom, only way is up.
00:13:23That's it, bro.
00:13:24I can't wait to dish out on Hannah and Lawrence tonight.
00:13:27Of course you can't.
00:13:28Lawrence is definitely setting himself a high bar,
00:13:30but you've been cooking for 80 months
00:13:32and you're getting all of your knowledge off YouTube.
00:13:34He's like, Danger Robinson, Danger Robinson.
00:13:37Hopefully, we're going to be able to taste amore in their dishes.
00:13:45Hi, guys.
00:13:46Buongiorno.
00:13:47Shall we do it?
00:13:48Yeah, let's do it.
00:13:53Ah!
00:13:54It's Donald in here!
00:14:02Welcome!
00:14:03Wowee.
00:14:04Wowee.
00:14:07Oh, wow!
00:14:08My God, bro.
00:14:09Oh, my God.
00:14:10Unreal.
00:14:17The whole place is just Hannah and Lawrence.
00:14:19Flowers, hearts.
00:14:21Fake big-ass engagement rings.
00:14:23Everywhere you turn, there's more love around.
00:14:25It's going to drive me nuts.
00:14:27Oh, wow.
00:14:30We're absolutely walking into a love shack.
00:14:32Like a florist on Valentine's Day.
00:14:34Oh!
00:14:35I don't buy flowers, they die.
00:14:37It's a waste of money.
00:14:39Like, come on.
00:14:41Love vines.
00:14:43Welcome.
00:14:44Welcome to our home, everyone.
00:14:47As you can see, the restaurant is called Missing Peace.
00:14:50Someone or something that you may or may not know you needed
00:14:53to complete the final picture.
00:14:55I'm going to try and get this out.
00:14:58My mum passed away when I was two.
00:15:02And Hannah's going to take it from here.
00:15:04So, growing up, Lawrence never had family dinners
00:15:07because someone was always missing at the table.
00:15:09It was hard.
00:15:12You can do it.
00:15:13We've got you, man.
00:15:14And then I met Hannah.
00:15:19So, we call each other our missing piece.
00:15:21Aw, baby.
00:15:22And we'd like this to be a night where you maybe check in
00:15:25with who is your missing piece.
00:15:31Good luck, you guys.
00:15:35Man, hit me.
00:15:37Like, I'm a mum.
00:15:39I've got a two-year-old.
00:15:41I have felt a lump in my throat.
00:15:43I was like, I'm going to bawl in a minute.
00:15:46I need a drink after that.
00:15:47Yeah.
00:15:48Come on, get up.
00:15:49Grab it.
00:15:50All right, guys.
00:15:51Cheers.
00:15:52Cheers.
00:15:53Cheers.
00:15:56Dan and Sonia, I've been missing out a little bit
00:15:59when you were cooking.
00:16:01What happened?
00:16:02What's the gossip?
00:16:03Mike had a little fight with...
00:16:05What?
00:16:06What did he do?
00:16:07..with Lawrence.
00:16:08Is Lawrence OK?
00:16:09What happened?
00:16:10As soon as I open my mouth, I'm going to get in trouble again.
00:16:13Oh, well.
00:16:14It started because Mike was trying to trick me
00:16:17It started because Mike was trying to throw Anna under the bus.
00:16:21Oh, yeah.
00:16:22So Lawrence got defensive of Hannah.
00:16:24Exactly right.
00:16:25OK.
00:16:26Mike was apologising.
00:16:27And the last sentence he goes,
00:16:29Hannah started it.
00:16:30Hannah is the one that brought it up.
00:16:31She lit the fire and she walked away.
00:16:33I thought, I'm going to throw you under the bus
00:16:36and those wheels are going to come off.
00:16:40And hopefully run Lawrence over.
00:16:42And then what happened?
00:16:43Yeah.
00:16:44Oh, and then Lawrence started to talk on behalf of Hannah.
00:16:46And I'm like, no, no, I'm not talking to you.
00:16:48I'm talking to you, girlfriend.
00:16:50I wanted to crawl into the mud crab.
00:16:56So you want to, like...
00:16:59You roll it together like that.
00:17:01It'll give you a nice little...
00:17:03Babe, I'm actually going great.
00:17:07Fingers crossed.
00:17:08Those crockheads need to stay together.
00:17:10Because if we fry and they fall apart...
00:17:13Babe, I want to set expectations high.
00:17:16Well, I feel I'm going to feel like a real idiot
00:17:20crying in front of people
00:17:21and then I can't even back it up with food.
00:17:23Babe, that's not being an idiot.
00:17:26Done.
00:17:27I've just made sure I've got ten extra
00:17:29in case of any blowout.
00:17:31I don't even know when Colin will be knocking on the door soon, but...
00:17:34You know what, I'm not ready for them to knock on the door.
00:17:36If they come now, I might tell them to just wait.
00:17:39Wait.
00:17:41Yeah, wait!
00:17:43When you hear that sound, life stops.
00:17:47Let's answer the door.
00:17:48And... serving face is on?
00:17:51Yeah.
00:17:52Yeah.
00:17:53Yeah.
00:17:54Yeah.
00:17:55Yeah.
00:17:56Yeah.
00:17:57Yeah.
00:17:58Yeah.
00:17:59Yeah.
00:18:00Yeah.
00:18:01Yeah.
00:18:02Yeah.
00:18:03Yeah.
00:18:04Yeah.
00:18:05Yeah.
00:18:06Yeah.
00:18:07Yeah.
00:18:09Hello!
00:18:12How are you?
00:18:13Are you good?
00:18:14Yes, I'm good.
00:18:15I am so excited.
00:18:17I just want them to come in, sit down,
00:18:18and I wanted to serve them entree.
00:18:20Good evening, bonsoir!
00:18:25Hello, good evening.
00:18:26Let me introduce you to Alejandro Fasnichez from Colombia.
00:18:34I love!
00:18:35You like?
00:18:36I love!
00:18:37Love.
00:18:38All right, boys.
00:18:39How are you doing?
00:18:40So, I think tonight, you went very hard to impress us, and it worked.
00:18:46I have to say that tonight, Colin is a step above on you.
00:18:51Wow.
00:18:52Yeah.
00:18:53Sorry.
00:18:54Sorry.
00:18:55No, it's all right.
00:18:56It's all right.
00:18:57I'm taking notes, OK?
00:18:58Sorry.
00:18:59Sorry, Manu.
00:19:00I miss being at the table, guys.
00:19:01We miss you.
00:19:02We miss you, guys.
00:19:03I will start, and I'll do my best not to cry.
00:19:06You are at Missing Peace, straight away.
00:19:11Growing up as a child, didn't have a mum, and so dinner was always missing something.
00:19:18And I spent my whole life trying to find it.
00:19:23My missing piece.
00:19:25And so tonight is about celebrating the people in your life that is your missing piece.
00:19:33I'm like...
00:19:35When Hannah Lawrence came out the first time they did the spiel, I felt the pain.
00:19:39I felt the tears.
00:19:41When they come out for the second time to do their spiel for the judges, it's exactly
00:19:46the same.
00:19:47I think he should have been able to compose himself to tell the story without tearing
00:19:51up.
00:19:52So I think it was orchestrated.
00:19:53There's a bit of story behind the dishes, and hopefully you'll taste that.
00:19:59Fabulous.
00:20:00Looking forward to it.
00:20:01Thank you, guys.
00:20:02Wow.
00:20:03Open up, everyone.
00:20:04Oh, wow.
00:20:06This is the cutest menu I've ever seen in my life.
00:20:09Yeah, it's a jigsaw.
00:20:10Yeah, you can pull it apart.
00:20:11We have to start the croquettes de fromage with gingery Brussels sprout salad and jalapeno
00:20:19aioli and jamon.
00:20:23This sounds delicious.
00:20:24I know.
00:20:25I wasn't expecting this kind of fanciness.
00:20:27Neither, actually.
00:20:28Yeah.
00:20:29And then for main, we have lamb rump with Dutch carrot puree, carrot top salsa.
00:20:34And crispy onion rings.
00:20:36Depends how they cook it, but that, you know, that can go tough quite easily.
00:20:39Yeah.
00:20:40I think that's probably my biggest worry.
00:20:42To finish it, we have baked apples with brandy caramel sauce and cinnamon ice cream.
00:20:47Delicious.
00:20:48I'm actually really looking forward to it.
00:20:52From what I'm hearing, we're going to get three tens all around.
00:20:55Yeah.
00:20:56We aim high.
00:20:57Thank you very much.
00:20:59See you guys soon.
00:21:00Enjoy.
00:21:02None of this stuff from here is easy.
00:21:03It's technically complicated.
00:21:05You can watch this on YouTube, but things can go terribly wrong.
00:21:09With 18 months experience under Lawrence's belt and wild Hannah, it'll be an interesting
00:21:15ride, I think.
00:21:16Coming up.
00:21:17Let's rip the bandage off, Mike.
00:21:18Oh.
00:21:19It's not a huge pass for me.
00:21:20It's not a huge pass.
00:21:21I take 49%.
00:21:22That's a fail.
00:21:23That's a fail.
00:21:24And in the kitchen.
00:21:25Oh, come on.
00:21:26Babe, that looks...
00:21:27What are you doing?
00:21:28What do you mean, what am I doing?
00:21:29It was your thing.
00:21:30Wedding plans could possibly be placed on ice.
00:21:31Look at it.
00:21:32At their instant restaurant in Perth, Hannah and Lawrence are manifesting their perfect
00:21:33entree.
00:21:34I'm about to do the croquettes.
00:21:35Five at once or six?
00:21:36Babe, I know you're amazing at what you do.
00:21:37Do you want to listen to me for two seconds?
00:21:38If you put them when they're sitting on the metal, they're going to stick to the bottom.
00:21:39You need to individually put them on the metal.
00:21:40I'm going to do the croquettes.
00:21:41I'm going to do the croquettes.
00:21:42I'm going to do the croquettes.
00:21:43I'm going to do the croquettes.
00:21:44I'm going to do the croquettes.
00:21:45I'm going to do the croquettes.
00:21:46I'm going to do the croquettes.
00:21:47Sometimes I love it, sometimes I hate it.
00:21:48And you've got to do them as quick as you can because obviously the timer's going on
00:22:12it.
00:22:14F**k me. Right now, I hate it.
00:22:18Can I have that little basket on the handle?
00:22:21Babe, there's so much in front of me. What are you talking about?
00:22:24The basket with the handle! Right there!
00:22:26Basket with a handle?
00:22:29Babe, you're calling this a basket with a handle?
00:22:32What is it?
00:22:33It's definitely not a basket with a handle.
00:22:36Think of it as a frying sieve.
00:22:39When they rise, they're ready?
00:22:40Uh, not necessarily. Just go by colour.
00:22:42Oh, that one's just giving me anxiety.
00:22:45The outer shell's broken.
00:22:47I really don't want any more to break.
00:22:49F**k.
00:22:50There's more and more that are breaking and oozing out.
00:22:53How many have we lost?
00:22:54All these ones.
00:22:56This is our first dish of the competition.
00:22:58These will thin up.
00:23:00And it's pretty much my worst nightmare is meeting my reality.
00:23:03I need to save the day.
00:23:06I'm definitely starting to get frustrated with Hannah.
00:23:08I was just over croquettes.
00:23:10I just wanted them out of my mind, out of my sight.
00:23:12You're going to have to mix the salad.
00:23:14Finish the ginger. You're going to have to balance the flavours.
00:23:18I'm watching these little croquette soldiers go down one by one.
00:23:22We lost another one.
00:23:25The wall of it's not thick enough.
00:23:28If there's pockets that are missing in the coating,
00:23:30then you're leaving these little places for the ooze to come out.
00:23:33They'll cut it open and I'll have no insides.
00:23:35If we want to stay off the bottom, we can't have one failed dish.
00:23:39We lost another one.
00:23:44How do we reckon these guys are going in the kitchen?
00:23:46Pretty quiet in there.
00:23:47I think it's too quiet.
00:23:51I made croquettes once, never did it again.
00:23:53Who are you to?
00:23:56It's a tough cook.
00:23:58And just love can turn to frustration and anger very quickly in the kitchen.
00:24:03I'm looking forward to it. I love croquettes.
00:24:05I love jalapenos.
00:24:07I don't know about the ginger and I'm pretty happy to find a new way
00:24:10to hide the Brussels sprouts somewhere else.
00:24:14This is complicated.
00:24:16Lawrence has only been cooking for about 18 months.
00:24:19Anyone can YouTube and follow the instructions,
00:24:22but you can't smell something on YouTube.
00:24:26You can't taste something on YouTube.
00:24:29So it might look pretty on the plate,
00:24:31but if it doesn't hit the mark, then it doesn't hit the mark.
00:24:34That's a very cool critique from you.
00:24:37I'm in shock. I'm in shock.
00:24:47All done.
00:24:48Is it a better entree than yours?
00:24:50No, God no. What's better than mud crab?
00:24:53Like, sorry, not sorry.
00:24:55In saying that, how are you feeling against...
00:24:58You've two teams to go on tonight's menu.
00:25:00How are you looking?
00:25:01I feel very nervous, Colin.
00:25:03But looking at the menu, there's a lot that can go wrong there.
00:25:08Do I want to see people trip up?
00:25:10No, I just want to see us do better than them.
00:25:12Which they have to trip up to do.
00:25:14I've got a story to share, especially for Dani and Sonia,
00:25:19just because you're probably not happy with what you've created
00:25:22or the critiques we've done, but it happens to the best of us
00:25:26and I'll tell you why.
00:25:28When I went back home to my family, I decided to cook dinner
00:25:31and I spent most of the afternoon creating something
00:25:35that I was very proud of.
00:25:36It was a piece of monkfish stuffed with seaweed
00:25:40and wrapped into a salt crust.
00:25:43It looked amazing, proud of myself.
00:25:45I cut it in half, cooked to perfection,
00:25:48until I put it on the table and everyone went...
00:25:53It was too salty.
00:25:54After 35 years of cooking,
00:25:56I felt like a complete...
00:25:58Idiot.
00:25:59Idiot.
00:26:00So I just want to put a little smile on your face.
00:26:03Thank you, Manu.
00:26:04Even the pros can make mistakes.
00:26:08Oh man, that was like a massive big bear hug from Manu
00:26:12and that was such a comforting thing, man.
00:26:14It was a 10 from you.
00:26:15Yeah, it was a 10 out of 10 bear hug.
00:26:18Does your family score you, Manu?
00:26:22I didn't need my family to score me.
00:26:24I scored myself.
00:26:26Yeah.
00:26:29We lost another one.
00:26:32My life is on the line
00:26:33because I need these croquettes not to break.
00:26:36I'm just trying to be as gentle as I can.
00:26:39Okay, so what am I doing?
00:26:40But then Hannah doesn't know what's going on with the salad.
00:26:43Focus on mixing the flavours.
00:26:44Is there enough ginger in there?
00:26:46Maple syrup is obviously sweet as well.
00:26:50Babe, focus.
00:26:51Oh, hang on.
00:26:52I'm making up, but it's great.
00:26:54Is there one in the oven?
00:26:56Oh, pull them out.
00:26:59Jesus.
00:27:00I think we've got 10 spares.
00:27:02I've got enough.
00:27:04We've just enough croquettes to play it up.
00:27:07These are serving.
00:27:08I think the blown out ones just hide it.
00:27:10Okay, I'm putting the Brussels sprout salad on the plate.
00:27:14I have never been so nervous in my life.
00:27:17I can start watching this
00:27:18because I don't know how you want to do it.
00:27:20But we need to get these dishes out.
00:27:22We've already taken too long.
00:27:24That's just sad.
00:27:25It's just so little salad.
00:27:27No more, babe.
00:27:28Just obviously no more salad.
00:27:29No more salad.
00:27:30Try and hide the squids.
00:27:33I don't think that's enough aioli.
00:27:35To stay off the bottom
00:27:36and to get anywhere near the top.
00:27:38I'm going to start cutting these little flakes of jamon on there.
00:27:41Not a single dish can fail.
00:27:43I just want people to love the dish, babe.
00:27:45Oh, God.
00:27:47We've got Colin, Manu.
00:27:49Let's do it.
00:27:51Let's go.
00:27:59Entree.
00:28:00Entree.
00:28:01Is served.
00:28:02Is served.
00:28:18Thank you, darling.
00:28:22We put out 12 plates of croquettes.
00:28:25Everyone had three croquettes.
00:28:27But we don't know if they've all got cheese in them.
00:28:34I just want to smash it out of the park for my mum.
00:28:38But if a judge is cutting, there's nothing in there.
00:28:44Stressful.
00:28:45Game over.
00:28:52We're in Perth, where head chef Lawrence
00:28:55has just served up a childhood favourite for entree,
00:28:59croquettes de fromage.
00:29:01Great.
00:29:02And is hoping it doesn't fall flat.
00:29:06I just want to smash it out of the park for my mum.
00:29:09But, like, if there's no filling in the croquette,
00:29:11it's going to fail.
00:29:13How do you feel?
00:29:15Tell you what, we did everything we possibly could
00:29:18as fast as we could.
00:29:20Yes.
00:29:21Yeah.
00:29:22I was talking to my mum, just, you know, praying.
00:29:30Like, this dish means a lot to me
00:29:32because my granny would be cooking these croquettes.
00:29:36It's laughs, chats.
00:29:40And this is just my childhood.
00:29:44Honestly, like, I wasn't expecting Lawrence
00:29:47to be that vulnerable with his emotions.
00:29:49I feel like sometimes as a male,
00:29:51it is a little bit harder to talk about your feelings,
00:29:54so the fact that he stood up there
00:29:55and shared that with us was really beautiful.
00:29:59Just like, oh, my God, like,
00:30:01I think Lawrence has done another fully scripted chapter
00:30:05to pull on the heartstrings.
00:30:07I ain't buying it.
00:30:10All right? OK.
00:30:20MUSIC CONTINUES
00:30:33All right, well, pretty soon, we'll have you back in.
00:30:36Thank you. Thank you.
00:30:38Thank you, guys.
00:30:40Can't wait to have it.
00:30:42Bon appétit. Thank you.
00:30:50MUSIC CONTINUES
00:30:56Shall we? Yep.
00:30:58Where's the rest of it?
00:31:00It was empty.
00:31:02It's only half a croquette.
00:31:04There's, like, a big air bubble in it.
00:31:08No.
00:31:14If I would have done this dish differently,
00:31:17I would have absolutely not put the salad with it.
00:31:20This bitterness kind of ruined the taste for me.
00:31:23Croquettes, they're supposed to be full.
00:31:25I can't even imagine there was a big air bubble.
00:31:27Look, compared to our entree,
00:31:29like, mud crab blows this out of the water for me.
00:31:31I'm actually feeling a little bit of a sigh of relief.
00:31:34Yeah.
00:31:35Feeling like, bro, we got this, man.
00:31:37Sure.
00:31:38Let's rip the bandage off, Mike.
00:31:40Go.
00:31:41OK. No.
00:31:43I won't take long. I won't take long.
00:31:46There's a lot of elements on this dish.
00:31:48The aioli and jalapeno, I didn't taste it at all.
00:31:52And I didn't think the salad should be there at all.
00:31:55Like, there was no place for it.
00:31:58It's not a huge pass for me.
00:32:00It's not a huge pass.
00:32:02OK, 49%.
00:32:03That's not a pass. That's a fail.
00:32:05That's a fail. Yeah.
00:32:07It's 51 or 49?
00:32:0849.
00:32:09If this is how the entree starts,
00:32:11I'm afraid to see how the dessert ends.
00:32:16OK.
00:32:22Hannah and Lawrence, for entree you served croquette de fromage,
00:32:26ginger Brussels sprouts, jamon and jalapeno aioli.
00:32:30OK, let's start with the croquette.
00:32:32I had three croquettes.
00:32:34Two was gorgeous, crispy on the outside,
00:32:36great cheese flavour in the middle.
00:32:38Beautiful.
00:32:41One was completely empty.
00:32:44Oh, gosh.
00:32:46It's unlucky for you guys, but an empty croquette.
00:32:52I like raw Brussels sprouts.
00:32:54I didn't taste the ginger, which is probably good,
00:32:56because I didn't want to taste ginger in sprouts.
00:32:59I would have ramped up the jalapeno mayonnaise
00:33:01and mixed it through the sprout to make a sprout slaw,
00:33:04which would have added a moisture and a crunch.
00:33:09I'm looking at the main course.
00:33:11Just make sure those things are done well,
00:33:14be 100% happy with it, then send it.
00:33:17OK?
00:33:18Thank you, guys.
00:33:21Oh, my God.
00:33:28Oh, how does that feel?
00:33:30It's reality.
00:33:33I've got to be honest, I am absolutely crushed.
00:33:36Yeah.
00:33:38But we're in a competition.
00:33:40We've got to move on.
00:33:41And if you run in a race, you're only looking forward,
00:33:44because if you're looking back, eyes off the prize.
00:33:48Let's just get on track.
00:33:49We need to smash out a great main.
00:33:51For mains, we will be serving lamb rump with crispy onion rings,
00:33:56carrot puree and carrot top salsa.
00:33:59At the end of the day, the sous-vide only can do so much.
00:34:02It's got to be medium rare, can't be tough.
00:34:05Timing has to be perfect.
00:34:08If I make one mistake now, it's going to be overcooked.
00:34:12How about you start...
00:34:13Oh, peas. Easy.
00:34:14Yeah.
00:34:15So get that in the hot water, do two scoops each.
00:34:18I'm going to start the carrot top salsa.
00:34:21That is a lot of carrot top.
00:34:23You think lamb, you're going to think mint.
00:34:25There's plenty of mint in this salsa.
00:34:27Plenty of basil. Smash the basil.
00:34:30It's going to add all the elements that makes you go,
00:34:32oh, I love lamb.
00:34:34Babe, I'm just going to stop the peas from cooking any more,
00:34:37putting them in some ice water.
00:34:44Look at that.
00:34:45Oh, la la.
00:34:46Thank you, thank you.
00:34:47Enchanté.
00:34:48You look great.
00:34:49Do you have any style tips for the rest of the table?
00:34:51Tell us everything.
00:34:53All right.
00:34:54Robbie.
00:34:57That shirt, I'm not the biggest fan.
00:35:00Cassie.
00:35:01Cassie.
00:35:02I like it.
00:35:03Sexy vibe.
00:35:04Great.
00:35:05Ten out of ten for this dish.
00:35:09Can I ask a question now?
00:35:10Yeah.
00:35:11Now, it's been playing on my mind and...
00:35:12Here we go.
00:35:15Sorry.
00:35:16Just strap yourself in, Mark.
00:35:19No, like, you know when Lawrence came out,
00:35:21he did his bill and he was crying
00:35:23because he's lost his mum and it's really upsetting.
00:35:27Hannah and Lawrence have come out three times now.
00:35:29First time he cried.
00:35:30Second time he came out, he cried again.
00:35:33Third time he came out and I thought,
00:35:35this is orchestrated.
00:35:36And this is working.
00:35:37And this is working.
00:35:40How do you feel now about, like, your emotional scoring?
00:35:45Like, yes, he was crying,
00:35:48but also his mother died when he was two.
00:35:53I think they might be playing the hard story
00:35:56to get some sympathy for it.
00:35:58And second, I'm worried because I want you guys
00:36:01to come to my house and critique our food.
00:36:04In my head, I was thinking,
00:36:06do I tell a sad story too?
00:36:10You can't score an emotion
00:36:12because we're cooking tomorrow night.
00:36:16And everyone hates us.
00:36:17Everyone hates us.
00:36:19But I reckon, Mike, to bring up a story
00:36:21about when their mother passed when they were two years old
00:36:23as a sympathy vote,
00:36:25I wholeheartedly believe that is ridiculous.
00:36:29And I totally understand that.
00:36:32And it broke my heart listening to that story
00:36:34because to lose any parent.
00:36:37But then he came back to tell the story
00:36:39the second time and cried.
00:36:41And he came back to tell the story the third time.
00:36:46It's only the depth that varies with Mikey.
00:36:49He's always in the shit.
00:36:50It's just the depth.
00:36:56Babe, babe, babe.
00:36:57Just a little bit out.
00:36:58Stick to the measurements.
00:36:59Okay.
00:37:00I think Hannah and I are finding out
00:37:01that we work very differently when we're both stressed.
00:37:0516 tablespoons of butter for the carrot puree.
00:37:09One, two, three, four.
00:37:10Carrot puree needs to be smooth and creamy
00:37:13and have the consistency of baby food.
00:37:15Good, good.
00:37:16I want them to have a spoonful
00:37:17and feel like they're in butter heaven,
00:37:19but with carrots.
00:37:20Carrots are going on, babe.
00:37:22To be honest, babe,
00:37:23I'm still stressing about my lamb.
00:37:26Stop.
00:37:27Babe, stop being stressed.
00:37:29There's no extra lamb.
00:37:30There's actually no backup.
00:37:32It's lamb.
00:37:33Everyone knows a lamb roasts.
00:37:35Everything is riding on this.
00:37:38Babe, I'm going to have to just get focused
00:37:40on testing out this lamb.
00:37:42I need to be focusing on the meat.
00:37:44There's nothing to hide behind.
00:37:46It's lamb rump.
00:37:47Everything else is just there.
00:37:51To support the lamb,
00:37:53there cannot be anything wrong with this lamb.
00:37:55I don't want to see the lamb is dried out
00:37:59or is overcooked or too brown.
00:38:02If the lamb rump fails, we're done.
00:38:11At their instant restaurant, Missing Piece,
00:38:14Lawrence is concerned their main will be
00:38:16missing a piece of well-cooked lamb.
00:38:20Babe, I'm going to have to just get focused
00:38:22on testing out this lamb.
00:38:24There cannot be anything wrong with this lamb.
00:38:26I don't want to see the lamb is dried out
00:38:29or is overcooked.
00:38:31But it's not just sous vide and serve.
00:38:34You don't just cut it open and put the lamb down.
00:38:37All right, salt that bad boy up.
00:38:40You've got to sear it too.
00:38:41You've got to render the fat.
00:38:42All right, babe, I'm hoping for this sear
00:38:45to lead to the fat cap rendering down.
00:38:47I believe in you.
00:38:49Without cooking it too much,
00:38:50the inside ends up more than medium rare
00:38:52because we need it to be medium rare.
00:38:54It has to be medium rare.
00:38:56If this lamb is a fail,
00:38:59we're not staying in the competition.
00:39:02Get me some butter.
00:39:05I need some extra bit of garlic and rosemary.
00:39:09A bit of thyme in there.
00:39:11Look at that.
00:39:13You love it.
00:39:14Everyone loves lamb.
00:39:15Like, if you cook a good lamb,
00:39:18everyone wants to come to your house.
00:39:20If you cook a bad lamb,
00:39:22no one wants to come to your house.
00:39:24I'm thinking, it is time to take this off and pray.
00:39:28The worst part about cooking meat,
00:39:30you've got to let it rest.
00:39:32Okay, salsa verde, where are you up to?
00:39:34Lawrence had to focus on the meat,
00:39:36and I just had to step up.
00:39:37And I gave myself the chef hat for a few minutes.
00:39:40And I'm doing the salsa verde.
00:39:43We've got capers, Dijon, sherry vinegar, salt,
00:39:46the carrot tops, and now all the herbs measured.
00:39:49Play to taste, babe, I trust you.
00:39:54Oh!
00:39:55Babe, focus, you're making me nervous.
00:39:59Babe, it's absolutely nerve-wracking.
00:40:03I need to cut this lamb open.
00:40:05If I've overcooked it in the sous vide,
00:40:07we're in big trouble.
00:40:09Our place in the competition is literally based on this cut.
00:40:13My heart is pumping.
00:40:17I think that's a little bit too much done, babe.
00:40:20Well, do you know what? Just try it.
00:40:25It's amazing.
00:40:26Don't bring it for as long.
00:40:27Easy.
00:40:28My God, that's actually good.
00:40:31Babe.
00:40:32I'm not out of the woods, I've just got hope.
00:40:34Still realising, now I've got to cook all this lamb
00:40:37perfectly medium rare.
00:40:39All right, babe, I'm getting four on.
00:40:41And the worst part of it is, I've sous vide-ed all the lamb.
00:40:45It's taken three hours.
00:40:47There's actually no backup, there's no extra lamb.
00:40:49I can't burn anything and I can't overcook anything.
00:40:52Timing has to be perfect.
00:40:56I couldn't look, it was too stressful.
00:41:03We've got a lamb rump with crispy onion rings,
00:41:07carrot puree and carrot top salsa.
00:41:10Lamb rumps is one of them cuts that can actually be tough
00:41:14if it gets done wrong.
00:41:15It's a bit like pork belly.
00:41:16If you don't do it sort of low and slow,
00:41:18it's going to be tough and chewy.
00:41:20Carrot puree, I sort of don't understand, but I get it.
00:41:24But carrot top salsa...
00:41:28I don't understand, but I get it.
00:41:34Lamb is very hard to cook.
00:41:36How should it be cooked, Rob?
00:41:38I'll tell.
00:41:39It doesn't matter what you tell,
00:41:41because you need to be able to do it.
00:41:44I'd do it over fire in a Weber and I'd cook that slow
00:41:47on a low heat and I'd see it at the end.
00:41:50Please, please.
00:41:52I've done it that many times.
00:41:54Correct, Rob, but it's a competition.
00:41:56And you're sitting there dropping bits of gold to people.
00:41:59You're sitting around with a room of people who can cook,
00:42:02so just...
00:42:03All right, I get it.
00:42:04Don't start, mate.
00:42:05Thanks, Robbo.
00:42:08Don't argue in front of everyone.
00:42:10Don't make me call Mum.
00:42:15Babe.
00:42:16Carrot puree's nearly done.
00:42:18Lauren's had spent so much time focusing on the rum.
00:42:21Keep your heat, boys.
00:42:23Render, render, render.
00:42:24I think he forgot that there were actually four other elements
00:42:27to the dish that I've been working on in the background.
00:42:30I need to start on the onion rings.
00:42:32Crispy onion rings, if they aren't crispy,
00:42:34write your own obituary.
00:42:36And the carrot top salsa, it just brings everything together.
00:42:40Try it.
00:42:42Something's wrong.
00:42:43It's like citrusy punch in the face.
00:42:46It's got to enhance the flavours of the lamb, not overpower it.
00:42:50That's a big thing.
00:42:51It's like...
00:42:52OK.
00:42:53Is there oil in it?
00:42:54I forgot the olive oil, one of the main ingredients.
00:42:57I'm missing a bit of olive oil, so I'm putting in some tablespoons.
00:43:00Babe, you know what?
00:43:02You do whatever you think, OK?
00:43:04I actually can't balance any more than I'm doing right now.
00:43:10This is me at max.
00:43:12Yeah, same.
00:43:14This is hectic!
00:43:17My entire existence is basically a culmination of thinking,
00:43:20feeling and being a lamb rump.
00:43:23There's enough rested.
00:43:25There's enough ready to go.
00:43:27Slice it open.
00:43:28I want to celebrate, but I'm not.
00:43:30I haven't had time to taste all the elements.
00:43:33I'm just going to do two scoops to start with for the carrot puree.
00:43:36Let's make it look good.
00:43:37Let's get it out there ASAP.
00:43:39I'm going to cut them.
00:43:40You're going to lay them down.
00:43:43Plate as you feel.
00:43:46We're using peas to bring a little bit of colour.
00:43:48Looks next level.
00:43:50I'll start on the onion rings.
00:43:52We've got this perfect salsa verde.
00:43:54Just put it on the side.
00:43:55OK, let's go.
00:43:56Manu and Colin, let's go.
00:43:57Let's do it.
00:43:58All right.
00:43:59I love you.
00:44:00Let's do it.
00:44:08Names... Names.
00:44:10..is served.
00:44:14Thanks, mate.
00:44:25Yum.
00:44:38I think the difference with walking out with the mains
00:44:41compared to the entrees is this is what we wanted,
00:44:44this is what we expected,
00:44:45this is what we wanted to bring to the competition.
00:44:51I just hope the judges like it.
00:44:58Loved-up couples are back.
00:45:02Loved-up couple Hannah and Lawrence
00:45:05have manifested their main course
00:45:08and now await the reality of judgement.
00:45:21Watching Colin and Manu try our lamb dish...
00:45:25My heart went up double.
00:45:27Babe, I can show you.
00:45:29My heart went up double.
00:45:31Babe, I can hear your heart thumping.
00:45:34You hungry?
00:45:38Get paid by the mail full.
00:45:41Thank you, guys.
00:45:45Bon appétit.
00:45:55Need a little crunchy?
00:45:57Yeah.
00:46:19The rump has come out. I've looked at everyone's plate.
00:46:28And the doneness is perfect on all of it.
00:46:31They've done an amazing job on that lamb.
00:46:33I did get maybe a bit of undercut or something on my rump,
00:46:36a bit of gristle, but the other bits,
00:46:38the smell in your mouth, it was beautiful.
00:46:40Even though I'm on the bottom,
00:46:41I can't really say too many wrong things about this dish.
00:46:44The carrot puree was nice, but it was too, like, baby food.
00:46:48It needed a bit of a punch, that's all it needed.
00:46:51And I wish the onion rings were a bit fatter,
00:46:54a bit chunkier, that's all.
00:46:57Simone.
00:46:59Chef.
00:47:00Tell me everything.
00:47:01I'll tell you everything.
00:47:03Definitely, Rawlings and Hannah,
00:47:05they stepped up the game with this dish.
00:47:07That's absolutely... I was not expecting that.
00:47:10It was tender, it was flavourful, I loved it.
00:47:14For me, this is probably the best main I had so far.
00:47:18But...
00:47:20Robbie's...
00:47:24I'm sorry, I'm sorry.
00:47:26It was the coleslaw for me.
00:47:33I've failed us on the entree.
00:47:36If we want to stay off the bottom,
00:47:38we can't have another failed dish.
00:47:40Hannah and Laurence, for main course you served us,
00:47:43lamb rump with crisp onion rings,
00:47:46carrot puree and carrot top salsa.
00:47:52Oh, guys, guys, guys, guys, guys.
00:47:57How are you able to cook an amazing piece of lamb like this?
00:48:05I literally forgot to cry.
00:48:07I forgot to breathe.
00:48:09That is...
00:48:12top-notch.
00:48:14I'm biased because I love that technique of cooking sous-vide
00:48:17because it's somewhat...
00:48:20idiot-proof.
00:48:22We argue about this all the time.
00:48:24I like to cook and hands in and pans and that's just me.
00:48:29And I just want the lamb pink and I want the fat rendered,
00:48:33that's all I want, and you've delivered that.
00:48:37Carrot top salsa.
00:48:39I'm an expert in green sauce
00:48:41because every time Colin invites me to his house,
00:48:44that's what I get.
00:48:46But this one was much better.
00:48:50I think that was one of the best things on the plate,
00:48:52was the carrot tops.
00:48:54The onion rings give us more.
00:48:56The time you took to dot the five Ps, forget about them.
00:49:00The onion rings are there for the texture,
00:49:02give us more onion rings.
00:49:03But you know what?
00:49:04Coming off the back of the entree,
00:49:06you really pulled it up and went up a notch on the main.
00:49:09So well done.
00:49:10So one more dish.
00:49:12Let's ramp it up, get it out
00:49:14and just go for it.
00:49:16Let's ramp it up, get it out
00:49:18and just knock it out of the park.
00:49:29Babe, you measured with love,
00:49:31it came through, the lamb worked.
00:49:36I was so proud of Lawrence, I could have cried.
00:49:40This is definitely marriage material.
00:49:42This guy right here.
00:49:43But you know what, I knew that when I met you.
00:49:45Dessert is 100% your thing.
00:49:48You're boss now,
00:49:49so I need you to talk me through what's going on,
00:49:51so I can help you as fast as possible.
00:49:53For dessert, we are making baked apples
00:49:56with brandy caramel sauce and cinnamon ice cream.
00:49:59Ariana's going to blow them away
00:50:01when they see the way it's put together.
00:50:03It's not just a baked apple.
00:50:04We actually take out the core.
00:50:07Screw power.
00:50:08The inside.
00:50:09I'm getting the filling for the beautiful apples ready.
00:50:12And we fill it with walnuts, brandy, maple syrup, cinnamon.
00:50:17All the good things are inside the apple and it's delicious.
00:50:20I have made this a thousand times
00:50:22and, you know, you still get stressed.
00:50:24I know, babe, I know,
00:50:25but it's because you've made it a thousand times
00:50:28that we are in a good place.
00:50:30Do you want to start getting the mixture out
00:50:31and balling it into the apples?
00:50:33Let's do it. These need to get in the oven ASAP.
00:50:35Even though we've smashed out mains,
00:50:38dessert has to be good.
00:50:42Whatever the affirmation is.
00:50:43We can't afford anything to go wrong in this dessert, babe.
00:50:46Cos if we get a 2, we get a 4, we get anything...
00:50:49Fail, yeah.
00:50:50..that is subpar, we're still at the bottom.
00:50:53Don't tip it too much, babe. Just keep it straight.
00:50:56Oh, my God.
00:51:04What makes ice cream?
00:51:06I've made ice cream a few times
00:51:08and you have to churn it not too long,
00:51:10but long enough to make it creamy.
00:51:13And then it's got to set.
00:51:15There's nothing worse than icy ice cream.
00:51:18The brandy caramel sounds delicious,
00:51:20but it's going to be hard to beat these boys
00:51:22with their bourbon caramel.
00:51:24But, yeah, if the cinnamon ice cream's done well,
00:51:26it can be delicious.
00:51:28On paper, it sounds very good.
00:51:30It is good on paper, but if...
00:51:33Yeah, everything's good on paper, man.
00:51:36It's when it comes out on the plate that that's the difference.
00:51:39What's eating perfect ice cream?
00:51:42It basically just melts in your mouth.
00:51:44Did you know ice cream melts in your mouth?
00:51:46Yes.
00:51:49Let's have a little swap now.
00:51:53I've got my best mate here.
00:51:57What about we swap and we win the 100,000?
00:52:02I'm already 50 grand off.
00:52:04See you later, mate.
00:52:08I'll do the entree, mate, you do the dessert.
00:52:10Sounds good.
00:52:11You do the washing up, I do the rice.
00:52:16Talk to me, head chef.
00:52:17Going to clear this and get on to the ice cream.
00:52:20It's sunk in that I'm now the boss and dessert is my meal.
00:52:23I have to nail this. I do not want to let Lawrence down.
00:52:27The ice cream's been in the freezer.
00:52:30I'm hoping it's all frozen.
00:52:32I cannot have runny ice cream.
00:52:34That's half our dessert failed.
00:52:38Ah!
00:52:40The ice cream's overfrozen.
00:52:43Still so frozen.
00:52:45Too icy.
00:52:46It's just not rolling. It's my worst nightmare.
00:52:52That is a fail. That is a massive fail.
00:53:04This is really frozen.
00:53:06That is a fail. That is a massive fail.
00:53:09I've never churned ice cream before because I've never had to.
00:53:12But the ice cream's overfrozen.
00:53:15So frozen.
00:53:17It's just not rolling. It's my worst nightmare.
00:53:20Come on!
00:53:22This ice cream is like flake.
00:53:26Babe, that looks... What are you doing?
00:53:28What do you mean, what am I doing? Your ice cream is your thing.
00:53:31Yeah, I know, but I'm...
00:53:32Look at it.
00:53:36I'm trying to do what I can, babe.
00:53:38You yelling at me doesn't help.
00:53:41I just feel like I tried so hard serving up your lamb.
00:53:44Babe, I wasn't yelling at you the whole time, was I?
00:53:48Saying that what you're doing is rubbish.
00:53:50You know what? I think definitely after this we need to book it for couples cancelling
00:53:53because the kitchen has brought out the worst in us.
00:53:56This is not ice cream.
00:53:57It is ice cream.
00:54:00Babe, they're fine. Put them in. Those two in.
00:54:02And tell me how many we got in there.
00:54:04No, we're not.
00:54:06Babe, can you just believe in me?
00:54:08Babe, I have been believing you.
00:54:11Constantly.
00:54:14I guess what I'm learning is that we're both two different people when we stress.
00:54:19I'm very quiet and Lawrence is snappy, but Lawrence is...
00:54:22I don't know if it's snappy, babe.
00:54:25You're nippy.
00:54:27Babe?
00:54:28Don't tell me to chill out.
00:54:30I will tell you to chill out.
00:54:31You've been yelling at me all night.
00:54:33And we haven't learnt this until now.
00:54:41So Mike and Pete.
00:54:43You're last to cook. How's the pressure now?
00:54:46It's knocking on the door for you now.
00:54:48I think Petey and I have got a really good chance.
00:54:50Why?
00:54:52Because I think we've had many years of cooking
00:54:55and we know what's good and what's not good.
00:54:58We thought that too, bro.
00:55:01So I'll tell you guys what I think.
00:55:03I think you're going to mess up the whole cook.
00:55:10I think Pete and Mike's Instant Restaurant is the most anticipated restaurant on NKR history.
00:55:16Once I'm on a steamroller, on a train, I'm like bang, bang, bang.
00:55:20When you're on your train, welcome to the Station Masters.
00:55:23Yeah.
00:55:24And I'll be there to deliver.
00:55:26Yeah.
00:55:27Everyone's just waiting to see.
00:55:29If he can put his money where his mouth is and actually cook.
00:55:32Putting the food aside, do you think the whole table are going to be fair on scoring on the last dinner?
00:55:39Well, I hope so. I hope they're fair on our scoring.
00:55:42And I hope they score on my food, not my insults.
00:55:47Mike, Mike, Mike, Mike, Mike.
00:55:51Don't tap me.
00:55:54Do you get a turn on the insults?
00:55:57Okay, I'll stop talking now.
00:55:59It's too late, Mike. You might as well keep them going.
00:56:06We're so close, baby. We're so close.
00:56:12This is the hardest thing we've ever done in our relationship.
00:56:16Are they coming out?
00:56:17No, not yet.
00:56:20Can you set up a tray so they're ready to be served?
00:56:23We've got to pull it together and get through this dessert. We have to.
00:56:26Okay, I need to get those apples out. I can smell them.
00:56:28It is so important that these apples bake beautifully.
00:56:31That's how they've got to look.
00:56:33Because all the ice cream is too icy and that's half our dessert failed.
00:56:37All right.
00:56:38Let's try one.
00:56:39The perfect baked apple. It's soft when you break into it.
00:56:42This is the caramel sauce.
00:56:43And the caramel is created and they're cooked in the beautiful brandy sauce.
00:56:47It's so hot, but I need to try it.
00:56:50The apple's cooked, okay.
00:56:52You still want them crisp.
00:56:54That's soft in the middle. Try that.
00:56:58So this is a go?
00:56:59Yep.
00:57:00I'm so relieved. It tastes good.
00:57:02These are exactly how I wanted the apples to be.
00:57:05Hello, little man.
00:57:07Let's just hope they have the same taste buds as me.
00:57:10Caramel sauce on the top, too.
00:57:12Boom.
00:57:13So I'll start with the leaves.
00:57:15Oh, look at that. Babe.
00:57:17We've just got to honestly hope for the best.
00:57:20I'm not super soaked with the ice cream.
00:57:23And our entree failed.
00:57:25Our main was a high, but we can't have two failed dishes.
00:57:28That's a good apple.
00:57:30If we can just hold together for the end, we're cooking again.
00:57:35All right, last one. Come on.
00:57:37Hotland Manu.
00:57:38Let's go.
00:57:39Let's go, let's go, let's go.
00:57:47Ooh.
00:57:48I'll let you take this one.
00:57:50Dessert is served.
00:57:54This is the time when you're actually, you're helpless.
00:57:59You're now, you've done everything you can do.
00:58:03You're spent.
00:58:04We are on empty.
00:58:10Thanks, man. Cheers.
00:58:12And I'm just hoping that there's enough there
00:58:15to keep us away from the bottom.
00:58:26This is, I think, the most nerve-wracking thing we've ever done.
00:58:31Watching them cut into it, I think I stopped breathing.
00:58:37The ice cream was bad.
00:58:40It's flaking, it's falling apart, it's not holding shape.
00:58:44It's essentially, it's, like, crumbling in front of our eyes
00:58:48and so is our chances of staying in the competition.
00:59:00In Perth, dessert is served.
00:59:03Baked apples with brandy caramel
00:59:06and Hannah's no-churn cinnamon ice cream.
00:59:15The ice cream's over-frozen.
00:59:18You can't make mistakes and we've made a massive mistake,
00:59:21so we've actually jeopardised our place in the competition.
00:59:31Oh, God. We're done?
00:59:34Bon appétit.
00:59:45Mmm.
00:59:58It's so good, isn't it?
01:00:01Mmm.
01:00:04I did enjoy the presentation.
01:00:07I enjoyed the crunchy element in the apple.
01:00:10The caramel sauce was still nice,
01:00:12but I couldn't find the brandy element in it.
01:00:15But overall, I think it was pretty good.
01:00:17What a beautiful plate of food.
01:00:19My God.
01:00:20But unless you can deliver on the flavour,
01:00:22yeah, there just wasn't enough cinnamon in it.
01:00:24You want that cinnamon to come through and punch it.
01:00:28I didn't taste any brandy in it.
01:00:30Richard, I watched him do our sauce
01:00:34and that was really hard to get that whiskey flavour
01:00:38through a caramel sauce,
01:00:40and I can't believe he did that that well.
01:00:42Like, your ice cream with your apple, with your walnut,
01:00:45it's a standard, you know, dessert,
01:00:47but nothing really jumped out
01:00:48and the sauce would have really done that.
01:00:52The ice cream tasted funny.
01:00:55It didn't have the right consistency.
01:00:57Yeah, the ice cream was a bit of a funny texture for me.
01:01:00The ice cream for me was dense, as if they hadn't churned it.
01:01:04They just, like, put together cream and milk
01:01:07and put it in the freezer or something.
01:01:10Apple could have been cooked longer.
01:01:12Like, I tried to cut it,
01:01:13but a baked apple should have, like, the nice sort of soft skin,
01:01:17so it should just go through.
01:01:18It's an average dessert.
01:01:20I think could have been better with a fluffier ice cream
01:01:23and a better-cooked apple.
01:01:25Yeah.
01:01:26We're still in this, sis.
01:01:27Yeah.
01:01:29That was the hardest thing we've ever done.
01:01:31And I'm just hoping that there's enough in the dessert
01:01:35to take us away from the bottom.
01:01:39Hannah and Lawrence, for dessert,
01:01:42baked apples with brandy caramel and cinnamon ice cream.
01:01:53I'd say I would have probably baked the apple a little bit more.
01:01:58The brandy sauce...
01:02:01I think you should have put a bit more brandy in it.
01:02:05I felt that it was a sauce and it was missing the booze.
01:02:10And the ice cream, it's got the wrong consistency.
01:02:13It's a bit powdery, a bit thick and not well-binded together.
01:02:19I don't know what recipe's going on there.
01:02:21Because when you churn a normal creme anglaise
01:02:23and you churn the machine, you get the air in there
01:02:25and that's what makes it light.
01:02:27This was a bit more like cream that would set,
01:02:29like a semi-fredo or something.
01:02:31The stuff we can work on...
01:02:34..if we get through.
01:02:39That's a pretty bad critique, babe.
01:02:41And it could send us to the bottom.
01:02:44Thanks, guys. We'll talk to you soon.
01:02:49With all three courses complete,
01:02:52it's time for each team to score
01:02:54Hannah and Lawrence's instant restaurant out of ten.
01:03:00For entree, we had the croquettes.
01:03:02I didn't love the vegetable sauce.
01:03:04I thought it was a little bit floury.
01:03:06The cheese croquettes weren't cheesy.
01:03:08And yours were empty.
01:03:11I had a big gap in mine.
01:03:12Yeah, the entree, I think it was definitely
01:03:14the worst dish that they served.
01:03:16The main was the lamb rum.
01:03:19I didn't really like the carrot puree,
01:03:21but the rub I loved. Yeah.
01:03:26As a meat guy, you know that lamb rum.
01:03:28The lamb was cooked amazing.
01:03:31The dessert was the baked apples with ice cream
01:03:34and a brandy sauce.
01:03:36The ice cream wasn't nailed.
01:03:38The brandy sauce wasn't nailed at all.
01:03:41So now we need to go score.
01:03:43Well, we gave Danny and Sonia a six,
01:03:45they were definitely above them.
01:03:47Yeah.
01:03:48But we gave Liam and Rob eight,
01:03:50and they're definitely not above them.
01:03:53Scoring would be a seven.
01:03:56I agree.
01:03:57So six out of ten?
01:03:58Yeah, what do you think?
01:03:59Yeah, I think a six out of ten, that's fair.
01:04:01Yep.
01:04:02Seven?
01:04:04Ah.
01:04:05Entree was about average,
01:04:07main was up here,
01:04:09definitely below average dessert.
01:04:11So tonight we're going to give them a five.
01:04:13Yes, absolutely.
01:04:14Sweet.
01:04:15Sweet.
01:04:16My feelings are a six.
01:04:17What's yours?
01:04:19Mine's, yeah, mine's about a six too.
01:04:23You know, we welcomed them into our home,
01:04:25that's all we could do, you know.
01:04:27We did the best we could today,
01:04:28it was a lot of pressure.
01:04:29Babes!
01:04:30I'm proud of us.
01:04:31I love you.
01:04:32We've had a massive day.
01:04:34We tried our best to work as a team.
01:04:37I don't know where we're going to be on the leaderboard,
01:04:39I just, I can't say.
01:04:41Honestly, at this point,
01:04:43I think it's going to be either we are last,
01:04:46or we just scrape through.
01:04:49In Perth,
01:04:50it's been an emotional night for Hannah and Lawrence.
01:04:53They need to beat Danny and Sonia's 56 points
01:04:56to avoid being bottom of the leaderboard.
01:04:59This is not how we planned the night to go.
01:05:02We did not want to be 56.
01:05:04Sorry, Danny and Sonia,
01:05:06but we did not want to be at the bottom.
01:05:08Hannah and Lawrence,
01:05:09it's been an emotional night for them.
01:05:11They need to beat Danny and Sonia's 56 points
01:05:14to avoid being bottom of the leaderboard.
01:05:17Hannah and Lawrence,
01:05:19thank you for inviting us
01:05:21into your colourful instant restaurant,
01:05:24The Missing Piece.
01:05:27And now, it's time for the scores.
01:05:33The guest teams have given you a combined score of...
01:05:40..31 out of 50.
01:05:46This is a good, good, good, good sign.
01:05:50They scored us 26.
01:05:52We're sitting here very nervous.
01:05:54Yeah, unpacking it quietly.
01:05:58And now it's our turn.
01:05:59We'll be scoring each dish out of 10.
01:06:04For entree, you served us croquette de fromage
01:06:07with ginger Brussels sprouts,
01:06:10jamon and jalapeño aioli.
01:06:14The croquette...
01:06:16..crispy on the outside, gooey in the middle,
01:06:18beautiful cheeses, nice and salty,
01:06:21the way it should be.
01:06:23Though at one out of the three,
01:06:25that was missing the cheese.
01:06:31That Brussels sprout, shredded salad underneath,
01:06:34it just missed a lot of dressing,
01:06:37lemon juice, love, basically.
01:06:44Croquettes needed a little bit more cooking in the fryer.
01:06:49They were a little bit uneven.
01:06:53So, I'll get rid of the score there.
01:06:59The jalapeño wasn't really there.
01:07:03A lot of missing pieces there tonight.
01:07:08So, the score I'm giving you for your entree tonight is...
01:07:14..a five.
01:07:17The score I'm giving you for your entree...
01:07:20..is a five.
01:07:23The score I'm giving you for your entree...
01:07:27..is a five.
01:07:28The score I'm giving you for your entree...
01:07:32..is a five.
01:07:37The entree was my family favourite, my dish.
01:07:42I tried to do too much with it,
01:07:44and in doing so, we've actually jeopardised our place
01:07:47in the competition.
01:07:50For me, you gave us lamb rump, crispy onion rings,
01:07:55and carrot top salsa.
01:07:57Lamb was cooked to perfection.
01:08:00Loved the carrot top salsa.
01:08:03Really had a little punch.
01:08:05The onion rings are there for the texture.
01:08:07Give me more onion rings.
01:08:10I think it was a great dish.
01:08:11I think, compared to your entree, less ingredients made better.
01:08:17I think the lamb was cooked to perfection.
01:08:19The carrot top salsa, it just worked really well with the lamb.
01:08:24I loved it.
01:08:27For your main course tonight, I score you...
01:08:33..an eight.
01:08:38The score I'm giving you for your main course...
01:08:44..is a nine.
01:08:50A nine.
01:08:51A nine on what is one hard dish.
01:08:57If I wasn't so tired, I would have been screaming the house down.
01:09:00The police would have come, probably.
01:09:06For dessert, baked apples with brandy caramel and cinnamon ice cream.
01:09:15Apple could have been cooked a little bit more.
01:09:18The brandy caramel, the brandy was nearly non-existent.
01:09:23And the ice cream was, to me, a failure.
01:09:28The apples, for me, needed a little bit more cooking.
01:09:30I wanted that juice just busting out of the apple.
01:09:33The ice cream, it should have been light, should have been fluffy.
01:09:40For your dessert tonight, I score you...
01:09:43..a five.
01:09:48So the score I'm giving you for your dessert...
01:09:51..is a five.
01:09:54So, Hannah and Lawrence, that gives you a grand total score of...
01:10:03..68.
01:10:09I'll take it. Yeah, we're happy.
01:10:13Happy with 68.
01:10:16With a score of 68, Hannah and Lawrence have moved into third place.
01:10:21Mike and Pete are now the final team to cook in this round.
01:10:26OK, well, the moment we've all been waiting for the next to cook is...
01:10:32..Mike and Pete.
01:10:37Finally, I cannot wait to taste their food.
01:10:41Can I tell you, Australians, we bated breath waiting for this one.
01:10:45Watch this, mate.
01:10:48I'm super excited about tomorrow night.
01:10:50Instant restaurant's going to be fantastic.
01:10:54Thank you. I'll see you soon.
01:10:56I only hope that Mike and Pete drop the ball,
01:10:58like, that's our last glimmer, like, we can only...
01:11:03We're expecting fireworks. Cannot wait.
01:11:09Brace yourselves.
01:11:11The most anticipated restaurant on MKR history.
01:11:15Easy.
01:11:18This is an easy dish.
01:11:20Ribs are easy.
01:11:24They're easy dishes.
01:11:27This is not fair. I want the truth.
01:11:29I'll clean you off the table.
01:11:31I cannot wait to eat your food.
01:11:36Oh, my God!
01:11:37Oh, my God!
01:11:38I cannot wait to critique it.
01:11:40We're going to have one of the best instant restaurants in MKR history.
01:11:44The Coliseum is out there. It's full of lions.
01:11:48Hands up if anyone else has been personally victimised by Mike.
01:11:51Everyone should have their hands up.
01:11:53Please score and critique on our food,
01:11:55not the insults I've been giving everyone at the table.
01:11:59Petey is the king of cannoli.
01:12:02I've made a lot of cannoli.