My.Kitchen.Rules.AU.S14E01.WEB.

daily Vid

Transcript

00:00:00I

00:00:02Will start and I'll do my best not to cry my mom passed away when I was two

00:00:08You can do it. We've got you man. And so

00:00:13Dinner was always missing something

00:00:16And I spent my whole life trying to find it

00:00:22And

00:00:26In this together

00:00:31This is what my kitchen rules is it's your personalities speaking to us on a plate and that's what food is about

00:00:3814 seasons of my kitchen rules and it just keeps getting better

00:00:49Welcome back to Australia's greatest dinner party. This is Australia on a plate

00:00:56That's my thumb on that doorbell I should have been a hand model wouldn't have been a face model that's for sure

00:01:04This restaurant was insane

00:01:07Strap yourself in this competition is on

00:01:13At the head of the table

00:01:15Australia's favorite chefs

00:01:18And best mates we just gotta get in the spirit

00:01:22In the new Phil Dell and Colin Fasten age

00:01:26I'm an expert in green sauce because every time Colin invites me to his house. That's what I get

00:01:32But this one was much better

00:01:35And this season they're served up the best home-cooked meals ever

00:01:42What a plate of food the long did do it taste like a

00:01:4610

00:01:481010

00:01:52Best dish I've ever had in my kitchen was in 14 years. This is the highest score in

00:01:58the history of

00:02:02Every dish tells a story

00:02:04What would it mean to you to win this competition? I'll be a dream come true

00:02:09To me, it's about friendship

00:02:11compassion and it's made with a whole lot of love so

00:02:15Yeah

00:02:17His garlic prawns are a little bit special

00:02:20They're the last meal that I've got to eat with me dad before he passed away, but with competition so hot

00:02:26It's bound to boil over at the table

00:02:30with an accusation

00:02:32Never heard before on MKR

00:02:35Sorry, so morning. Can I just ask something? Oh my god. I want the truth. How dare you you know what they're scared

00:02:43You worried if you don't like it you shouldn't be on the show

00:02:47And with more instant restaurants a surprise twist your scores will be revealed to the table

00:02:55one by one

00:02:58If they lie boys, they live all them back. Sorry, let's call you a five out of ten

00:03:04You could cook the tension with a knife

00:03:10Only the best of the best will make it here to kitchen headquarters

00:03:15We're only one team

00:03:18Will win

00:03:21$100,000 and be crowned

00:03:24MKR champion, you're really making a hard for yourself. I'm not it. We have no time. Come on

00:03:29you are

00:03:45Yeah

00:03:46Now the search for the best home cooks in the country begins on Victoria's stunning, Mornington, Peninsula

00:03:55Competitive brothers Rob and Liam are fired up for a win

00:04:02This is it big day

00:04:05Ready? Yeah, first up mate

00:04:07First up mate. We're gonna crush it. Set the tone Rob. We gotta set the tone. Gotta make a statement

00:04:13Wonder what the other teams are gonna be like. Pretty pumped to meet them. Yeah, cooking for five couples a go though, that's gonna be tough

00:04:19I'm excited

00:04:25I'm Rob and I'm Liam. We're brothers from the Moors in Peninsula down in Victoria

00:04:30I'm a concreter and I own a bar in the Peninsula

00:04:36Toasty

00:04:37That's it

00:04:38all day

00:04:40Our style of cooking is cook and live fire. Rob's master of the grill. You're just in there tossing the salad down

00:04:47You're a good times guy mate. Cheers mate. I've always been around hospitality. It's always been my thing. I'll back Liam up on that

00:04:54That's a one

00:04:55We are the most competitive brothers in Australia growing up. I would have paired new shoes

00:05:00Next week Liam had a pair

00:05:02I had a little daughter and Liam had a little daughter

00:05:05Then I had a little boy and now Liam's having a little boy

00:05:08We don't really copy each other that much. You had this shirt on an hour ago

00:05:14Here's dinner. We started cooking together two years ago every Sunday every Monday and even squeeze in a Tuesday. More family time

00:05:22This competition is really important to me because I get to do it with my brother and my best mate

00:05:26I'd love one day if we win get our hot sauces that we make out to the people. It'd be pretty cool

00:05:35Love you Robbo

00:05:39All right strap yourself in

00:05:46The boys have five hours before ten strangers

00:05:50And a couple of world-class judges drop around for a barbie with a difference

00:05:56We'll smash it. Two brothers mate. Best mates. Get it done mate. Let's do it. The ultimate team bro. Yeah

00:06:04We've probably known each other the longest. I've known you since I was born. That's lucky for you. Lucky for you mate

00:06:12We'd like to see

00:06:14Manu and Colin chucking out a couple of tens on the first cook. Really set the tone. Really set the tone

00:06:23I just can't believe this is the 14th season. I used to be young when I started this and I'm super pumped

00:06:29The competition is gonna be brilliant

00:06:32We're gonna go get some great mussels now. Yep. Another year of MKR working with Manu again

00:06:38I would say he's like my older stepbrother. We get on like a house on fire. We also argue but we mostly love

00:06:51Hi boys

00:06:52You want some mussels? Yeah, certainly. We've been out in the water this morning

00:06:57What do you think you're doing with these tonight?

00:06:59For our entree we're making safety beach Cajun mussels. Show off our local produce

00:07:04Yeah, fresh and dry for the day. Lots of spice and just let the mussels sing. Let the mussels do the talking

00:07:11Okay, so we've got Rob and Liam starting this competition

00:07:16That sounds like a very interesting menu and quite delicious actually

00:07:21For entree we've got safety beach Cajun mussels

00:07:24I think the big issue with mussels is it's from the sea

00:07:27So when you cook them, there's a bit of seawater into the shell. So you don't want to over season your sauce

00:07:33Do you want to make sure that the mussel itself seasons that sauce?

00:07:38I'm feeling good

00:07:40In the hometown

00:07:42Just doing this to make the family super proud. We normally cook with two toddlers running around

00:07:49Bit of a holiday

00:07:51Bit of annual leave

00:07:53Don't tell the wives that

00:07:58All righty Robbo

00:08:00Hello boys. How you doing?

00:08:02For the big day, we need your finest short rib to chuck into the Weber and smoke them

00:08:07For mains we're making beef short rib with an Nduja cauliflower cheese and fried slaw

00:08:13You're cooking that for seven hours and that is just that is a showstopper

00:08:18So this has sort of got you actually salivating thinking what's going on. I love a smoked beef short rib

00:08:24It should be able to cut it with a spoon. It should be that soft

00:08:27It's got to have that smoky flavor, but not too smoky and maybe a little bit of sauce on there

00:08:32What else are we chasing? Oh, I'm gonna get some Nduja. Nduja. It's a very strange word, but it's a

00:08:40Sausage spread from Italy and it's spicy and very strong and delicious

00:08:46It's gonna spice up this cauliflower. It's a great flavor to add

00:08:49All right Robbo, here we are dude. Woolies. Woolies.

00:08:57All right, got my list

00:08:59Veggies first bro

00:09:00Cauliflower for the mains. Do you need a lot of shallot? That's horrible, dude

00:09:06Thyme? Yeah, I don't know if I've got enough of that, eh?

00:09:10Classic bad joke, mate. You've got to warn us when you're laying that material down, mate. Eggs? Eggs. Give this a crack, mate

00:09:17Mate, butter goes with everything. This competition means a lot. It's really about us being able to work together

00:09:24Usually we're working against each other. Yeah, that happens a lot. Yeah, now we're combining. We're combining. Yeah, we're gonna make sure we keep it together

00:09:31It's either gonna implode, or it's gonna flourish. Yeah. Keep going, mate. It's quick

00:09:37Yeah

00:09:39Love the vibe, bro

00:09:46It's a race against time for Rob and Liam

00:09:50To style their instant restaurant and get prepping before the doorbell rings three and a half hours from now

00:09:57Let's go set up the restaurant, man. Let's go

00:10:01All the good stuff. Good haul at Spotlight. The name of our instant restaurant is Yakety Yaks

00:10:08That means loud chitter chatter, and that's what we want to bring and a nice cool cabin country vibe

00:10:15Yeah, that's what they're getting for dinner right there, Robbo. Dead animal. Yeah. All right. More animals, bro. Yeah

00:10:21They're gonna immediately know they're gonna expect some meat on the plate

00:10:27I think this is gonna start to look pretty cool

00:10:30It looks pretty good for a bartender and a concreter. Yeah, it's a Yakety Yaks roll. Proud moment to put that up

00:10:37Oh

00:10:39It's looking good, bro. Yeah, mate, that's epic. All right. Time to get changed and really get the show on the road. Let's go. Yeah

00:10:55It's official. A lot of people are brothers, but to be brothers and best mates, I don't think there's a stronger bond than that

00:11:00Let's just do what we do, man. It's just cook good food, eh?

00:11:03You can't choose your family, but you just gotta do the best with what you've been given

00:11:09Looking good. Rob's the best teammate ever. Double plays all day, baby. All day. I'm gonna get started on the dessert, the marshmallows

00:11:18For our dessert, we're gonna be serving peanut butter s'more with bourbon caramel sauce

00:11:23I'm not big on making sweets. So let's see how it goes tonight. This marshmallow's the risk

00:11:27If there was one downfall, like, we actually never do desserts, ever. No, we don't. With this s'more, you want peanuts on top

00:11:34You want that caramel sauce there, a nice toast of marshmallow. You want people to look at it and go, I want to eat that

00:11:40We really hope everyone loves the s'mores dessert because that's like a... Oh, it's from our childhood, isn't it? Yeah

00:11:45Yeah, we're away

00:11:48Bourbon caramel sauce

00:11:50What's not to love about bourbon caramel sauce? I will say, it does sound a little bit rich

00:11:57I'd be looking for an ice cream, a creme fraiche, or some sort of citrus element to cut through the richness

00:12:05Unreal, bro. Can I have the beater?

00:12:08Pretty good for not being a dessert guy, I reckon, Rob. It feels weird that we're just getting on with what we're doing

00:12:15I don't have a toddler wrapped around my ankles

00:12:17I'm going to get this fire on right now, dude. Because those ribs are like, seven hours, eh?

00:12:25Yeah, the main thing is just keeping this rib really juicy and succulent

00:12:30They have a tendency to dry

00:12:31So we need to have those ribs in the kettle barbecue for about seven hours to make them super tender

00:12:37I need to get them in the rub and then I need to get the thermometers in them

00:12:40It's gonna set this too, so we're ready to cook

00:12:43We have to actually pull the ribs off to rest at the exact temperature to give us that perfect texture of the beef

00:12:49You've got one job, mate. Make sure they're good

00:12:57Ribs are looking good, dude. My man!

00:13:00You're the grill guy. You're the head chef? I'm the head chef most of the time, bro. I'll put my faith in you today

00:13:07Thanks, man. I'm gonna be the boss tonight, mate. I think you can have it, mate. Next step, what do you want me doing in here?

00:13:12Mussels for entree. Chuck them in a colander to get rid of the salt water. The safety of each cage of mussels

00:13:17I'm definitely in charge of making sure that is just spot-on. You're in charge of the balance and the flavor. That's it, mate

00:13:24I'm definitely the sous chef

00:13:29So you gotta check those ribs again, man. Please do

00:13:34Beef short rib is like having the toddlers running around. I'd probably check the beef short rib more than what I've got to check on my own kids

00:13:41Liam, bro, this is looking good, dude. All right, all right. I reckon I'm gonna wrap the ribs. I just don't want to dry them out

00:13:49Easy, man

00:13:51Whoa, mate! So I've put brown sugar, salt bae

00:13:57Honey and two knobs of butter on top. How good do they look?

00:14:02So let's throw these back on the Weber, dude. Cool

00:14:07I'm not really feeling the pressure. Crack the beer, mate

00:14:11Let's do it

00:14:13Cheers, Ed. Guests are soon to arrive. I think we're feeling pretty good. Very excited to make the competition

00:14:29I'm really excited. How are you feeling? I'm excited as well. And a night away from the kids. I know. Mum's not out

00:14:35Allora. Sei pronta? Ci siamo

00:14:38The Italians Tornado. I can't believe we're here. We made it

00:14:43I love the leather skirt, haircut on point, shoes top-de-gamma. Shoes good, eh? Shoes top-de-gamma, $20

00:14:52We made it

00:14:55I can tell you now, they'll be like, who the f*** is this guy?

00:14:59Nobody's seen a mullet as majestic as that, brother. I think I smell a smoker, so it could be something smoked on the table

00:15:05It's like we're walking down the aisle to our wedding

00:15:08I also thought I was gonna stack it because I'm slightly not used to walking in heels, you know

00:15:12Pete, we're gonna smash this. We're gonna take them out one by one, aren't we? There's no controlling Mike's mouth

00:15:18It's constant damage control. It gets me into trouble sometimes

00:15:22All the time. It does. Yeah

00:15:32Shazza, the Jim Beam guy

00:15:35I think they're from Queensland. Definitely from Queensland

00:15:39Dixville

00:15:41Are you guys ready?

00:15:50Here we go. That's my thumb on that doorbell. I hope I look good because I should have been a hand model

00:15:55Wouldn't have been a face model, that's for sure

00:15:57Ready?

00:15:59Welcome, eh guys?

00:16:05You too, I'm Rob. Hi, I'm Hannah

00:16:07Nice to meet you

00:16:09My first thoughts were look at those two dudes and their moustaches. Respect. I can't grow one, so. I can

00:16:26Oh my gosh

00:16:29This is amazing. I was completely taken aback. It was so beautiful

00:16:35It was very masculine energy. I can't believe they did all that themselves. Unreal. These boys mean business. It looked awesome.

00:16:43Oh my god. Oh my god. Jesus. This restaurant was insane. Oh, wow. That's cool. Oh my god. This is cool

00:16:53It was just so well put together, so warm, so inviting

00:16:57Holy moly. Like they could start my wedding

00:17:00Welcome guys. Yeah, welcome to our instant restaurant, Yakity Yak

00:17:07Yakity Yak means like loud chit-chat, so that's what we want from you guys tonight

00:17:11Definitely Pete's good at yakking. No, I'm joking. I'm definitely better at yakking. Yakity Yak

00:17:17He is a yakity yakity yakker. I'm Rob and that's Lem, and we're brothers. Yeah

00:17:22We're family. We're family. We're family.

00:17:24He is a yakity yakity yakker. I'm Rob and that's Lem, and we're brothers. Yeah

00:17:30We're family, man. And yeah, so we've both got young families. We live around the corner from each other

00:17:35I just lit up. I was like, oh that just warms my heart

00:17:38I was like, I feel like we've already got that in common, young families

00:17:42And you guys just have an awesome time around here. Hopefully the food's good

00:17:46It's probably burning right now

00:17:49Awesome. Off you spot

00:17:55Well, well, well, well, well. Do you reckon they're twins?

00:17:59His one moustache was slightly lower than the other one

00:18:03I was ready. I pretty much had a Tinder profile for everyone

00:18:07Oh my god

00:18:09So for the Aussies, their profile picture was holding a fish

00:18:16And then the girls, hot, married. I don't know if they've got kids, but god, they'd be milfs if they did

00:18:22So Lawrence, keep your eyes on me, babe

00:18:25I always do

00:18:28The Europeans, I profiled them as the real touristy

00:18:31Had photos of the Leaning Tower of Pisa

00:18:34Yakity yak

00:18:36Then the too well presented guy, their Tinder profile would have been cute little sausage dogs

00:18:41I would have super liked to have them on Tinder. Yes

00:18:44What an amazing first impression

00:18:46I actually can't believe it looks like this

00:18:48Yeah, yeah

00:18:50I wake up screaming out of bed screaming

00:18:55That came across wrong. Sorry Nona if you're watching

00:18:59This little young firecracker, she's come in like a gob on a stick

00:19:02My name's Hannah, this is my partner Lawrence

00:19:04We both live in Perth, Western Australia and we're in love

00:19:12We are so cute. It makes me sick

00:19:14Sickly

00:19:15Hi, I'm Hannah and this is my hot boyfriend Lawrence

00:19:17I'll take it

00:19:20Obsessed with him

00:19:21We've been together for just over a year now

00:19:24Hot

00:19:25Dinner's set!

00:19:28Sometimes I'm too much for people

00:19:33Hannah's like a bowling ball going a million miles an hour

00:19:36I'm a talking addict, I'm a food addict

00:19:43I'm talking too much, aren't I?

00:19:46I'm talking way too much

00:19:47Bye

00:19:49Hot man's got me coming

00:19:50Hot man's got you

00:19:52You guys are so cute

00:19:53Honestly

00:19:55Hannah and Lawrence, they're definitely still in their honeymoon phase

00:19:58They're probably at the phase they make love every night

00:20:03Probably, yeah

00:20:05So how long have you guys been together for?

00:20:07A year and a half

00:20:08Year and a half

00:20:09Waiting

00:20:10If we win in the K.R. I'm dropping on a knee, that's like non-negotiable

00:20:14And kids next year

00:20:15Pressure!

00:20:17Can I just say one thing?

00:20:18Me and my husband never fought at all until we had our daughter

00:20:21So once you have kids, it's gonna bloody change forever

00:20:27I have cats

00:20:29Cats are good

00:20:31But you guys are from Italy?

00:20:33Yes

00:20:34How did you guess?

00:20:37I'm Simone, she's Viviana

00:20:39Your accent's heaps more thick than hers though

00:20:41I hope they're gonna put the subtitles

00:20:44Italians are crazy strict with traditions

00:20:48I don't think I ever had a pineapple pizza

00:20:51He's putting fruit on top of a pizza

00:20:53Oh my goodness

00:20:55Why?

00:20:56Who started doing that anyway?

00:20:58I hate

00:20:59Brother, I can't

00:21:00You do, God

00:21:02Let's stop it, guys

00:21:06I'm Simone

00:21:07And I'm Viviana

00:21:08We live in Brisbane, but we are from Italy

00:21:11We are from Italy

00:21:16We met here

00:21:17A couple of years ago

00:21:18He's family

00:21:19I found my new brother

00:21:23Like every Italian, we absolutely love food

00:21:26So you cut it and I shape them

00:21:28Yes, sir

00:21:29We are going to bring what we know, the traditional Italian, with a little twist

00:21:36Mangia!

00:21:39Ready to rock and roll, baby

00:21:46Are you guys together or are you friends?

00:21:48She's my best friend

00:21:49Yeah, we're best friends, yeah

00:21:51Well, he was my boss

00:21:53He was manager of a barber shop

00:21:55I'm a barber

00:21:57One question

00:21:58When we're stuck on the road

00:22:00Can you cut my brother's mullet in fresh?

00:22:02100%

00:22:06G'day, I'm Danny

00:22:07And I'm his sister, Sonia

00:22:08And we're from Townsville

00:22:10Well, you know what you're doing there?

00:22:11You'll be bait in a minute

00:22:14Growing up in North Queensland

00:22:15You're just always outdoors hunting or fishing or something

00:22:18You go on

00:22:19Oh, I'm on you, bro

00:22:20I like to cook what I catch

00:22:21Wow, oh, shit

00:22:24Fresh seafood, man, you can't beat it

00:22:26Yeah, look, we didn't have a lot growing up, but we did have love and we did have food

00:22:30Boy, that's beautiful, mate

00:22:32Don't underestimate us

00:22:33We take cooking serious

00:22:35And we wouldn't be on it if we didn't want to win it

00:22:41So, older brother, younger sister

00:22:43I thought you guys were a couple

00:22:48I try really, really hard

00:22:50To just not judge people

00:22:52And Hannah does enough of that for me

00:22:54I had you pegged as a little bit of

00:22:58Like a male version of Barbie

00:23:00Yeah, he's hot, isn't he?

00:23:02Nothing between the ears

00:23:04I've had that before

00:23:05Well done, Hannah

00:23:06My husband's much the same hand, so, you know

00:23:09Tall, dark hands and put up with a lot of mouth

00:23:12On you, Sonja

00:23:13Yeah

00:23:18All right, it's finally happening now, Robbo

00:23:20Everyone's seated, everyone's in there

00:23:21Game day, baby

00:23:23This is a competition

00:23:24And we are going to be a big part of that competition

00:23:28I'm just mixing up that yoghurt bread for the mussels

00:23:31For entree

00:23:32Yep

00:23:34It's a rustic yoghurt bread

00:23:36It doesn't have to look like a perfect shape

00:23:38But we want it to be thick enough

00:23:39So you can mop up some juice from the mussels

00:23:41I can do these in, like, three minutes

00:23:43Yeah

00:23:44Yeah, they look good, dude

00:23:46I'm just going to check the ribs for the mate

00:23:48Yeah, dude, 100%

00:23:49How are the temps, man?

00:23:53Nah, joke

00:23:54Oh, dude

00:23:55Pretty good, dude

00:23:56Sweet

00:23:57It's all good

00:24:01We're literally going to be dining with Manu and Colin

00:24:04Two world-renowned chefs

00:24:06I might fall off the table if Manu sits here

00:24:08I will wee when Manu and Colin come in

00:24:27Worst cab off the rank, you ready?

00:24:29No, no, no, you're not

00:24:30Oh, oh, there we go

00:24:31Now we're ready

00:24:32Thank you, my friend

00:24:35We're on

00:24:36Alright

00:24:37Judges?

00:24:38Yep

00:24:39Let's go

00:24:41Hey, how are you?

00:24:42How are you?

00:24:43Liam

00:24:44Liam, nice to meet you

00:24:45Rob

00:24:46Yeah, nice to meet you

00:24:47Mate number one and I can smell

00:24:48What can you smell?

00:24:49Barbecue

00:24:50Lead us on

00:24:51Let's go

00:24:52How's it going?

00:24:53After you guys

00:24:54Have a wine, it'll warm you up

00:24:56Hello, hello, hello

00:25:01Calm down

00:25:03It's not a dream

00:25:04Why don't you touch my hand?

00:25:09She was overdramatic

00:25:11Overdramatic

00:25:12I think that was her

00:25:13Yeah, I know, but it was overdramatic

00:25:16That is the best welcome we've ever had

00:25:20Oh my god, you're actually here

00:25:23I'm so excited to meet Colin and Manu

00:25:25Everyone knew how excited Hannah was

00:25:27because they're ears knew

00:25:29Here we are

00:25:30Teams, welcome to My Kitchen Rules

00:25:33Thank you

00:25:34Wow, thank you

00:25:35Thank you

00:25:38So, we're in the home of Rob and Liam

00:25:42How are we men?

00:25:43Yeah, really good

00:25:44Pumped, excited

00:25:46Alright teams, who wants the title of My Kitchen Rules champions?

00:25:52And $100,000

00:25:57MKR 2024, yeah?

00:26:00You're actually not gonna know what hit you

00:26:04At the end of this round, there's a twist coming

00:26:09What do you mean?

00:26:11Something that has never happened on MKR before

00:26:21It's gonna be a wild ride

00:26:23Something's gonna be different this year

00:26:24It's stressful, I don't know what's gonna happen

00:26:27And you really don't want to mess up

00:26:30Rob and Liam, brawls with the moose

00:26:34What's on the menu tonight?

00:26:36Do you want to open them up and have a look guys?

00:26:38It's their time

00:26:39Yes, please

00:26:43Oh, nice

00:26:45Rightio, entree we've got local safety beach mussels

00:26:50Freshly bought in today, doing it with a Cajun spice

00:26:53Spicy mussels

00:26:56And then for mains, the beef short rib with Nduja cauliflower cheese

00:27:01Then we've got some fried slaw

00:27:02Beautiful

00:27:03Smell the smoke, I'm walking up

00:27:05He picked it like a dirty nose, eh?

00:27:08And then our dessert

00:27:09We're doing peanut butter s'mores with a bourbon caramel sauce

00:27:14Not really a massive fan of marshmallows

00:27:17Not a fan of bourbon and I'm not a fan of caramel

00:27:21A lot of timings to get right in this menu

00:27:23So, I reckon you get cracking and good luck, yeah?

00:27:26Cheers guys

00:27:27Good luck guys

00:27:28Thank you

00:27:32It sounded delicious, like it sounded like a really well thought out menu

00:27:37Looks amazing

00:27:39I think Rob and Liam are playing it safe

00:27:41The dishes were basic

00:27:47Let's move on the mussels man, let's go

00:27:49Shallots, garlic, ginger

00:27:53Then chuck your dry spice in

00:27:55Then you want to deglaze that with the white wine

00:27:57You can get a bit of that in there

00:27:59I pride myself on making sauces

00:28:01And one day we want to start a sauce business

00:28:03So this Cajun sauce has to be a winner

00:28:05And then your butter, butter last

00:28:07That's good heat

00:28:09We set the bar with the first entree

00:28:11First instant restaurant

00:28:14These mussels, they need to be presented well

00:28:17They need to all be open

00:28:19They need to be cooked perfectly

00:28:21We need to have enough sauce in the bottom

00:28:23And then a nice toasty bit of bread on the side

00:28:25To mop up that sauce with

00:28:27The one thing we don't want to do with these mussels

00:28:29Is just make sure that sauce isn't too salty

00:28:31Like it can happen

00:28:33The sauce can get salty because of the sea water in the mussels

00:28:38Oh, look at that

00:28:39Mussels probably ten minutes max

00:28:41Yeah

00:28:42Dude, they're looking unreal

00:28:44I know

00:28:46Close the lid Robbie

00:28:48Let's just hope these mussels start to open up

00:28:50I'm just getting the garnishes prepped

00:28:52We're in a competition, you don't want to have anything wrong

00:28:55We're not here to mess around

00:28:56When you're leaving your families at home

00:28:58We want to be straight to the finals

00:29:00Leave nothing on the grill

00:29:02Let's check these

00:29:05Stir these

00:29:07Look at that sauce

00:29:09Do you know what?

00:29:10Beautiful

00:29:12Well, mussel's fine

00:29:20It's come out that too salty

00:29:22The salt water's come out of the mussels

00:29:25We can't serve it like this

00:29:28I feel like I'm going to pass out

00:29:34Coming up

00:29:35Did you go to the same hairdresser I was going to?

00:29:38The first dinner party of the season

00:29:40warms up

00:29:41Morgan

00:29:43F**k you too

00:29:45But some guests

00:29:46leave the table feeling cold

00:29:49This is an easy dish

00:29:50Baby, easy is an easy word

00:29:53I'll clean you off the table

00:29:56And

00:29:57in the kitchen

00:29:58What do you reckon?

00:29:59The bros with the mose

00:30:01It's a bit dry on the end there

00:30:02What can go wrong?

00:30:03Push through the heat

00:30:05I'm freaking out

00:30:06Tick, tick, tick

00:30:07Top notch

00:30:08To bring it

00:30:09You guys pulled it off

00:30:17At the first instant restaurant of the season

00:30:20Victorian brothers Rob and Liam

00:30:22are cooking mussels for entree

00:30:25And right now

00:30:26it's the boys who are salty

00:30:29Yeah

00:30:30Too salty

00:30:32We've never cooked this ratio of mussels before

00:30:35And what's happened

00:30:36is with the sheer amount

00:30:37it's come out of that too salty

00:30:39Salt water's come out of the mussels

00:30:42We have to fix this problem

00:30:44I might actually

00:30:45make another one

00:30:47So I'm going to make another

00:30:48Cajun sauce

00:30:49so we can dilute that

00:30:50sauce down

00:30:52I can just top that

00:30:53raft up with this

00:30:54make sure it's not too salty, yeah?

00:30:56And we can just mix

00:30:57the sauce that we've got

00:30:58with the mussels

00:30:59and we can balance out

00:31:00that saltiness

00:31:01I'm really worried

00:31:02about getting this right

00:31:08Morning

00:31:09Sorry

00:31:10I've been wanting to be on MKR

00:31:11for like so many years

00:31:12and I just can't believe

00:31:14I'm here right now

00:31:15Pinch, pinch me

00:31:18I'm an O

00:31:20Oh my god

00:31:21Sorry

00:31:22I'm Cassie

00:31:23Ash

00:31:24and we're actually pregnancy dietitians

00:31:26Hot dietitians at the table

00:31:28Two hotties

00:31:31I'm Ash

00:31:32and I'm Cassie

00:31:33and we're both young mums

00:31:34from Adelaide, South Australia

00:31:36We're dietitians

00:31:37and food science nerds

00:31:39Look at all these

00:31:40beautiful colours

00:31:41I definitely think

00:31:42we've got an edge

00:31:43We are very organised

00:31:44being two mums

00:31:46Are you hungry?

00:31:47We'll get you some food

00:31:48We'll get you some food

00:31:51Eating healthy can be

00:31:52delicious and nutritious

00:31:53and it's definitely

00:31:54not boring

00:31:55so watch this space

00:31:56Can you say cheers?

00:31:58Cheers

00:32:01Danny

00:32:02Sorry, my son has a mullet

00:32:03Does he?

00:32:04Mullets are cool now

00:32:05Oi, I had them before

00:32:06they were cool

00:32:09Now, I've got a question

00:32:10for you, Danny

00:32:11Yes?

00:32:12Do you go to the

00:32:13Sam Hedges house, Colin?

00:32:15Business on top

00:32:16party in the back, mate

00:32:17That's the way we roll

00:32:18I'm all party

00:32:20If you've had curls

00:32:21you'll know the curse

00:32:22I know

00:32:23and I saw your hair

00:32:24and I said

00:32:25he needs to wash his hair

00:32:27Oh, shut up

00:32:28It's awful

00:32:29It's awful

00:32:31I'm Pete

00:32:32and I'm 49

00:32:34I'm Mike

00:32:35and I'm 21

00:32:38A meatball sub

00:32:39Meatball sub?

00:32:40What the hell?

00:32:41No, we're not in Subway

00:32:42My mouth moves faster

00:32:43than my brain

00:32:44and it gets me in trouble

00:32:45all the time

00:32:46I don't like the sauce

00:32:47I'm not a fan of this dish

00:32:48at all

00:32:49Definitely not

00:32:50I'm a bit of an

00:32:51orange-chinny snob

00:32:52to be honest

00:32:53I can absolutely

00:32:54be blunt at times

00:32:55No

00:32:56That's a bit boring

00:32:57We're going to tell it

00:32:58how it is

00:32:59We're not going to

00:33:00sugar-coat anything

00:33:01We're just going to say it

00:33:02because it's true

00:33:04Oh, we're friends

00:33:05We're lovers

00:33:06No

00:33:07We've got my time

00:33:08We've been friends for

00:33:09an hour and a tea, man

00:33:11If I insult anyone

00:33:12at the table

00:33:13I don't mean it

00:33:14OK?

00:33:15Because my mouth

00:33:16goes faster

00:33:17than my brain

00:33:18kicks in

00:33:19Simone and I

00:33:20are like very

00:33:21honest people

00:33:22Can you give your

00:33:23honest opinion

00:33:24of everyone at the table?

00:33:25Your first impressions

00:33:26Go, yackety-yack away

00:33:27Come on

00:33:28Let's get this started

00:33:29Oh dear

00:33:30Simone giving

00:33:31his true opinion

00:33:32I'm a bit scared

00:33:35You too, guys

00:33:39It doesn't know

00:33:40how to sugar-coat

00:33:41Allora

00:33:46Bogan

00:33:49Is bogan

00:33:50like an offensive word?

00:33:58They do look like

00:33:59bogans

00:34:00but in a good way

00:34:01She's like you guys

00:34:02going to be very

00:34:03nice people

00:34:04and with a very big heart

00:34:05Thank you

00:34:10Bitchy vibe

00:34:16You're right

00:34:17I'll take that back

00:34:18if I was you

00:34:23Chanel?

00:34:24We don't have Chanel

00:34:25We have bags

00:34:26I shop at the thrift shop

00:34:27I know

00:34:28Bye

00:34:29I completely changed my mind

00:34:30If you changed my mind

00:34:31you're very nice

00:34:32I promise I changed

00:34:33my mind already

00:34:34Oh thank you

00:34:35I'm glad you changed

00:34:36your mind

00:34:37But that is why

00:34:38it's called first impression

00:34:39I can't judge a book

00:34:40by its cover

00:34:41100%

00:34:42I think the thing

00:34:43with Italians

00:34:44is they can literally

00:34:45tell you

00:34:46whatever they want

00:34:47and it sounds real good

00:34:48They can be like

00:34:49you're actually

00:34:50really ugly

00:34:51and you'd be like

00:34:52Stop it

00:34:53Don't

00:34:54Thank you

00:34:55Yuck

00:34:56Damn tool

00:34:57Yeah

00:34:58Dima because

00:35:00No

00:35:02You're the one

00:35:03I'm the one

00:35:04I'm going to burn you

00:35:05bitches

00:35:06No

00:35:07No

00:35:08Only a bitch

00:35:09can call another bitch

00:35:10a bitch

00:35:11Scherzo

00:35:12I'm joking

00:35:17If I can be honest

00:35:18I thought like

00:35:19I don't know

00:35:20They look pretty stylish

00:35:21They look

00:35:22I don't know

00:35:23Italians

00:35:24Both our parents

00:35:25are Italian

00:35:26Claudia and Sissi

00:35:27Yeah

00:35:28Yes

00:35:29They're going to be dangerous

00:35:30Yeah

00:35:31No

00:35:32Yeah

00:35:33We need to watch out

00:35:34these men

00:35:35I will be

00:35:37keeping my radar

00:35:39on

00:35:40around them

00:35:41Clean you off the table

00:35:43Stop it

00:35:45Rewind

00:35:47That's okay

00:35:48That's okay

00:35:49Move on

00:35:50Let's move on

00:35:51Let's talk about the menu

00:35:52shall we?

00:35:53Safety beach

00:35:54Cajun mussels

00:35:55Mussels

00:35:56If I don't come with bread

00:35:57Me too

00:35:58I need something to soak up the sauce

00:35:59Cajun is chilly

00:36:00I need the bread

00:36:01I'm all about the carbs

00:36:02This is an easy dish

00:36:04This is a safe dish

00:36:06A lot of volume

00:36:07You make a bit of sauce

00:36:08Okay, okay

00:36:09You add the mussels

00:36:10You toss it around

00:36:11You toss it around

00:36:12They open up

00:36:13They go

00:36:14Pop

00:36:15Hello, I'm here

00:36:16And then you dish them on a plate

00:36:17with a bit of bread

00:36:18Bob's your uncle

00:36:20Funny, huh?

00:36:21Since it's a simple dish

00:36:22I expect

00:36:23homemade bread

00:36:24Mike is too quick

00:36:25to come up

00:36:26with a judgement

00:36:27In an MKR

00:36:29nothing is easy

00:36:30Even a plate of mussels

00:36:32is going to be hard to do it

00:36:37We've got super Italian vibes

00:36:39down the end of the table

00:36:40Are we intimidated now?

00:36:42No

00:36:44No

00:36:46I definitely think

00:36:47there's going to be

00:36:48a battle of the Italians going on

00:36:49Get in the kitchen

00:36:50and make some pasta, please

00:36:52Okay

00:36:53The food will tell the story

00:36:55Tell the story, won't it?

00:36:56100% it will

00:36:57Yeah

00:37:04Do you want to carry

00:37:05that bad boy in, Rob?

00:37:06Fast as we can, man

00:37:07Let's get this out

00:37:09The mussels are ready to go

00:37:11Absolutely perfect

00:37:12The other sauce

00:37:13I was preparing before, Rob

00:37:14I just mixed it with it

00:37:16I've put the sauce

00:37:17into my other sauce

00:37:18and I just hope

00:37:19that sauce isn't too salty

00:37:21Rob

00:37:22Alright, come round

00:37:23and just start wiping these bowls

00:37:24while I pour this over

00:37:26We wanted to be able

00:37:27to use that dippy-dippy bread

00:37:28that we just made

00:37:30It looks like home cooking

00:37:31that's for sure

00:37:32but if it tastes like restaurant

00:37:34we're on, mate

00:37:35Do you want to do bread?

00:37:36I'll do garnish

00:37:37Try not to get that bread

00:37:38in the liquid, yeah?

00:37:39Because you don't want it

00:37:40you don't want it

00:37:41just getting soggy

00:37:43Yes!

00:37:44What was that?

00:37:45The pressure's building

00:37:46when you know

00:37:47you're about to drop

00:37:48your first dish down

00:37:49This is crunch time

00:37:50Here we go

00:37:51Let's go

00:37:52Colin and Manu

00:37:53Manu

00:37:54Easy, let's do it

00:37:55Let's go

00:38:03Oh, here we go

00:38:04Whoa, whoa, whoa

00:38:05Rob!

00:38:08Entree is served

00:38:13I can smell the herbs

00:38:14Oh, they hit me

00:38:15on the way through

00:38:17I was like, thank God

00:38:18we're not the first

00:38:20The pressure is on

00:38:21Big expectation

00:38:22First in the line

00:38:27The entree looked amazing

00:38:29The colours of the mussels

00:38:30the Cajun sauce

00:38:31the bread looked really fresh

00:38:33I was so excited to try it

00:38:35Thank you so much

00:38:39They've had all this time

00:38:40and that's all they can produce

00:38:53When they were trying it

00:38:55I was freaking out

00:38:56stressed that that sauce

00:38:57is still too salty

00:39:11Pretty nerve-wracking

00:39:12It was one of the most

00:39:13stressful moments of my life

00:39:22On the Mornington Peninsula

00:39:23brothers Rob and Liam

00:39:24have just served

00:39:25the first dish of the competition

00:39:26Safety Beach Cajun Mussels

00:39:27Now, the nerve-wracking wait

00:39:28begins

00:39:29OK, thanks boys

00:39:30We'll call you back

00:39:31and give you our thoughts

00:39:32later on

00:39:33Thank you

00:39:34Thank you

00:39:35Bon appétit

00:39:36Bon appétit

00:39:37Thank you

00:39:38Thank you

00:39:39Thank you

00:39:40Thank you

00:39:41Thank you

00:39:42Thank you

00:39:43Thank you

00:39:44Thank you

00:39:45Thank you

00:39:46Thank you

00:39:47Thank you

00:39:48Thank you

00:39:49Thank you

00:39:50Thank you

00:39:51Bon appétit

00:39:52Bon appétit

00:39:53Thank you

00:39:55I have to go bread first

00:40:03Three of them haven't opened

00:40:04I'm going to open that

00:40:08The juices of it

00:40:09was delicious

00:40:10and I've had heaps of mussels

00:40:11and on par

00:40:12they were good

00:40:13You know what

00:40:14this sauce is great

00:40:16and I'll lick it

00:40:22Simone

00:40:24Allora

00:40:27Overall

00:40:28it was a good dish

00:40:29The mussels were

00:40:30well cooked

00:40:31I wish there was

00:40:32a little bit more bread

00:40:33to

00:40:34do the scarpetta style

00:40:35La scarpetta

00:40:36La scarpetta

00:40:37is a little shoe

00:40:38Little shoe

00:40:39So basically

00:40:40it's a shoe

00:40:41just to scoop

00:40:42whatever is left

00:40:43What can you do?

00:40:46Cassi

00:40:47did you enjoy your dish?

00:40:48Yeah

00:40:49Cassi

00:40:50did you enjoy your dish?

00:40:51These were actually

00:40:52really well cooked

00:40:53but

00:40:54I couldn't finish the sauce

00:40:55it was just

00:40:56a little bit too salty

00:40:57The bread was

00:40:58delicious

00:40:59I couldn't fault that

00:41:00I disagree with it

00:41:01being too salty

00:41:03Actually

00:41:04with seafood

00:41:05I think you do need

00:41:06a bit of salt

00:41:07God damn

00:41:08it was delicious

00:41:09Yeah

00:41:10Mike

00:41:11How simple is this dish?

00:41:12So simple

00:41:14I'm a bit

00:41:15disappointed

00:41:16Half of mine

00:41:17didn't actually open up

00:41:18The sauce

00:41:19didn't hit me

00:41:20It wasn't spicy

00:41:21I wanted that heat

00:41:23There was no flavour

00:41:24It was just liquid

00:41:25The entree

00:41:26was an easy dish

00:41:28So

00:41:29they should have

00:41:30executed it better

00:41:31I think it was

00:41:32a good dish

00:41:33I think that

00:41:34Mike has been

00:41:35pretty

00:41:36full on

00:41:37with the

00:41:38criticism

00:41:39He keeps saying

00:41:40this is easy

00:41:41Then technically

00:41:42you should be

00:41:43able to do this

00:41:44blindfolded

00:41:45right?

00:41:46I feel like there's tension

00:41:47because I'm being honest

00:41:49and I think

00:41:50Simone and Viviana

00:41:51are going

00:41:52What are you saying Mike?

00:41:53Like

00:41:54shut up

00:41:56Alright

00:41:57here we go

00:42:01This is our big night

00:42:02and after

00:42:03you've watched them try it

00:42:04then you start to run

00:42:05through everything

00:42:06in your head

00:42:07so you start

00:42:08questioning yourself

00:42:09Rob and Liam

00:42:10for entree

00:42:11you served us

00:42:12safety beach

00:42:13Cajun

00:42:14mussels

00:42:15What do you think

00:42:16of the salt in this dish?

00:42:18To be honest

00:42:19I think

00:42:20it was a little hot

00:42:23Well

00:42:24I think

00:42:25mussels

00:42:26and the sauce

00:42:32Tick, tick, tick

00:42:33Top notch

00:42:34Really enjoyed it

00:42:37Mussels are mussels

00:42:38and they're usually

00:42:39full of seawater

00:42:40That's why you don't

00:42:41season the sauce

00:42:42I doubted

00:42:43the Cajun

00:42:44I didn't know why

00:42:45Cajun would come

00:42:46into a mussel dish

00:42:47but that works

00:42:48very well

00:42:49I actually would have

00:42:50liked a little bit

00:42:51more chilli

00:42:52The sauce for me

00:42:53it was the sea

00:42:54If you had have

00:42:55diluted it too much more

00:42:56I would have

00:42:57caned you for it

00:42:58We nailed that

00:42:59and that was the best

00:43:00feeling I reckon

00:43:01we could have

00:43:02Yeah

00:43:03had

00:43:04It's unreal

00:43:05Proud of you bro

00:43:06Thanks man

00:43:07Proud of you

00:43:08Bread was definitely

00:43:09needed

00:43:10but not this type

00:43:11of bread

00:43:12Ok

00:43:13Breads

00:43:14that you can

00:43:15rip apart

00:43:16and re-dunk it in

00:43:17That would be my

00:43:18biggest

00:43:19criticism of this dish

00:43:20Yeah

00:43:21Take it on

00:43:22100%

00:43:23Let's just

00:43:24ramp it up a bit

00:43:25Yeah

00:43:26Well you know

00:43:27first dish of the

00:43:28competition

00:43:29I enjoyed it

00:43:30This was a great dish

00:43:31Yeah

00:43:32but it could have

00:43:33been better

00:43:34Yeah

00:43:35Thank you guys

00:43:36Thank you

00:43:37Cheers

00:43:38After entree

00:43:39I did feel like

00:43:40they're definitely

00:43:41in this competition

00:43:42to win it

00:43:43I love the mussels

00:43:44and the bread

00:43:45The bread was the bread

00:43:46Probably need to learn

00:43:47to cook bread

00:43:48100%

00:43:49There's a positive

00:43:50negative feedback

00:43:51so I didn't know

00:43:52where it was going to

00:43:53sit with the scoring

00:43:54I'm probably a little bit

00:43:55more nervous now

00:43:56about the sides

00:43:57Let's get into this

00:43:58next course

00:43:59Let's get it cooking

00:44:00Just worried it could

00:44:01be a similar story

00:44:02with the mussels

00:44:03and the bread

00:44:04and I really don't

00:44:05want that for this main

00:44:06Rob

00:44:07We got to make sure

00:44:08we get this one right eh

00:44:09This is so important

00:44:10to us bro

00:44:11This is what we've

00:44:12got to do

00:44:13Yeah

00:44:14Here comes the main

00:44:15course man

00:44:16For our main

00:44:17we're doing smoked

00:44:18beef short rib

00:44:19Nadia cauliflower

00:44:20cheese

00:44:21and a fired

00:44:22slaw

00:44:23Mate

00:44:24These ribs

00:44:25they're definitely

00:44:26tendering

00:44:27Unreal dude

00:44:28We got this bro

00:44:29Yeah we got it

00:44:30That's pretty much

00:44:31enough slaw

00:44:32Yep

00:44:33I'll bring that

00:44:34outside

00:44:35With this coleslaw

00:44:36I really wanted to try

00:44:37a cool technique

00:44:38to elevate it

00:44:39Just run some smoke

00:44:40through the cabbage

00:44:41There's plenty of

00:44:42smoke going through it

00:44:43The cheese sauce

00:44:44is going on

00:44:45Yep

00:44:46Robo maybe we

00:44:47should have got

00:44:48my wife here

00:44:49because she's the one

00:44:50who normally

00:44:51makes the cheese sauce

00:44:52Taste this

00:44:53Mmm

00:44:54Yeah bro

00:44:55Is that it

00:44:56Unreal

00:44:57It's good to go

00:44:58Please thicken

00:44:59Next

00:45:00We're going to do

00:45:01cauliflower cheese

00:45:02Do you want to grab

00:45:03me that douche

00:45:04A few clean

00:45:05strings out of there

00:45:06How much do you want

00:45:07I'll just squeeze it

00:45:08We didn't want to do

00:45:09a simple mac and cheese

00:45:10Salami

00:45:11Rob got a clean spoon

00:45:12And hopefully it just

00:45:13spices it up a bit

00:45:14and freshens your palate

00:45:18Now

00:45:19That's better

00:45:20Get that spice on

00:45:21Good kick on it

00:45:22Alright

00:45:23Sauce is unreal

00:45:24because it's got that

00:45:25nice spice balance

00:45:26and flavour

00:45:27Got the panko on top

00:45:28I am stoked with this

00:45:30We've got to get this

00:45:31cooked right Rob

00:45:32There's a lot of

00:45:33pressure on this one

00:45:34I can um

00:45:35for 25 minutes

00:45:36Let's go

00:45:37Let's go

00:45:38Woo

00:45:41Oh

00:45:44So what cuisine

00:45:45are you going to be cooking

00:45:46French

00:45:47Oh really

00:45:48No

00:45:49No

00:45:50No

00:45:51No no no

00:45:52We are traditional

00:45:53people so obviously

00:45:54we're going to stick

00:45:55to our tradition

00:45:56Italian

00:45:57I actually own

00:45:58a pasta and pizza shop

00:46:02No no no

00:46:03Stop

00:46:04Wait wait

00:46:05We're gone

00:46:06Oh

00:46:07Oh my god

00:46:09But I don't cook

00:46:10I'm just the front of house

00:46:11Oh I can see

00:46:12Alright

00:46:13So I'm not a chef

00:46:14Yeah yeah

00:46:15Oh I'm just the front of

00:46:16shop at the pizza shop

00:46:17Oh shit mate

00:46:18I don't really know

00:46:19what I'm doing

00:46:20Kenny you're helping

00:46:21me out

00:46:22So we are a very big

00:46:23fan of pasta

00:46:24Yeah

00:46:25And pizza of course

00:46:26So we're going to

00:46:27stick to it

00:46:28Yes

00:46:29And hopefully

00:46:30do it well

00:46:32I definitely think

00:46:33that they can cook

00:46:34and the fact that

00:46:35we're cooking Italian

00:46:36there's a bit of

00:46:38Okay

00:46:39Who thinks

00:46:40they're going to win?

00:46:41That's what

00:46:42we're aiming for

00:46:43I really hope so

00:46:44Like

00:46:45we're going to

00:46:46definitely try our best

00:46:48I entered this

00:46:49competition not to win

00:46:53I didn't want to win

00:46:54I'm not in it to win it

00:46:57But how can you

00:46:58enter a competition

00:46:59without wanting to win?

00:47:00I just

00:47:01If you're going to

00:47:02shoot, shoot for the moon

00:47:05It makes no sense

00:47:06It makes no sense to me

00:47:08It pisses me off

00:47:09The thing is that like

00:47:10Oh

00:47:11I don't care

00:47:12I don't care about

00:47:13you know like

00:47:14how this competition

00:47:15is going to go

00:47:16No I do care

00:47:18It was a

00:47:19disrespecting the seat

00:47:20I'm not

00:47:21I'm not pretending

00:47:22to be someone I'm not

00:47:26I want them to think

00:47:27that we're not good cooks

00:47:29and that we're going to

00:47:30bomb out

00:47:31and not competitive

00:47:32and they're just going to

00:47:33walk away with

00:47:34the $100,000

00:47:37Well played Michael

00:47:38Thank you

00:47:39Well played

00:47:50Ribs are resting

00:47:51They're looking and

00:47:52feeling perfect at the

00:47:53moment Lamb

00:47:54Unreal dude

00:47:55They don't want to

00:47:56take the foil off it

00:47:57in case the heat escapes

00:47:58and it can dry the rib out

00:47:59Good evening gents

00:48:00Talk me true

00:48:01Where are we

00:48:02What are we doing

00:48:03because it's a bit

00:48:04quiet in here

00:48:05We've got some

00:48:06Nduja cauliflower cheese

00:48:07And then so you're

00:48:08going to have this

00:48:09awesome smoky flavour

00:48:10through the slaw

00:48:11And then you're going

00:48:12to add mayonnaise

00:48:13Mayonnaise

00:48:14Have you tried

00:48:15all this together

00:48:16Yeah

00:48:17We've got smoky cabbage

00:48:18We've got beef on the

00:48:19barbecue

00:48:20We've got Nduja

00:48:21So we've got smoke

00:48:22smoke and smoke

00:48:23What cuts through the smoke

00:48:27Do you reckon you

00:48:28could put a lemon wedge

00:48:29on the side of the slaw

00:48:31Yeah

00:48:32If anyone wants to

00:48:33cut through it

00:48:34I did start to

00:48:35worry that the sides

00:48:36I was going to

00:48:37deliver for Rob

00:48:38were going to be like

00:48:39the bread on the muscles

00:48:40And is this the beef

00:48:41Yeah

00:48:42Am I allowed to

00:48:43look at it

00:48:44No

00:48:45Why not

00:48:46Mate

00:48:47That is seven hours

00:48:48of hard work

00:48:49You can't

00:48:50utter that now

00:48:51Went into younger

00:48:52brother protecting

00:48:53his brother mode

00:48:54I know how precious

00:48:55they were to Rob

00:48:56and he was

00:48:57stressing about them

00:48:58When he wanted to

00:48:59open it I was just

00:49:00No

00:49:01Right okay right

00:49:02That's your baby

00:49:03I opened it

00:49:04This one

00:49:05this little edge

00:49:07And then I caved

00:49:08and opened one up

00:49:09We call that

00:49:10the Colin effect

00:49:13Alright bro

00:49:14you're the meat guy

00:49:15Just a little edge

00:49:17Tender and juicy

00:49:18is what we want

00:49:19Right

00:49:20Now is a good time

00:49:21to try things

00:49:25Have you tried it

00:49:27No

00:49:28I want to let you

00:49:29try it first

00:49:34What do you reckon

00:49:35It's a bit dry

00:49:36on the end there

00:49:37A little bit

00:49:39If we don't get this right

00:49:40one bad dish

00:49:41can really ruin everything

00:49:52In Rob and Liam's kitchen

00:49:53they've just sampled

00:49:54their beef short rib

00:49:55for main

00:49:56with Colin

00:49:57What do you reckon

00:49:58And all they can taste

00:49:59is stress

00:50:01I thought it might have been

00:50:02a bit dry

00:50:03Don't look so worried

00:50:05What can go wrong

00:50:07See you later

00:50:09Stress is on

00:50:10Stress

00:50:12It was like

00:50:13a touch dry

00:50:14but I mean it was right

00:50:15on the edge

00:50:16on the skinniest piece

00:50:17of the rib

00:50:18Liam

00:50:19I can trust the process man

00:50:20Just needs to rest

00:50:21a bit longer

00:50:22So now it's a waiting game

00:50:24Fingers crossed eh

00:50:30Can I tell you a secret

00:50:31I am starving

00:50:32I am literally

00:50:33looking at the menu

00:50:3427 times

00:50:35waiting for the

00:50:36smoked beef short rib

00:50:37It sounds amazing

00:50:38but I'm nervous

00:50:39How are they going to

00:50:40cook ribs for 12 people

00:50:41Like how many ribs

00:50:42are we going to get

00:50:43per serving

00:50:44How big's a beef rib

00:50:45I'm a butcher

00:50:46So

00:50:47short rib is like

00:50:48the top end

00:50:49just under the brisket

00:50:50Being short

00:50:51that's why it's called short

00:50:52because there's only

00:50:53about three or four in it

00:50:54Being a butcher

00:50:55doesn't mean that

00:50:56you're a great cook

00:50:57It means you

00:50:58probably know how to cook

00:50:59meat

00:51:01Mike

00:51:02Like you sort of said

00:51:03the muscles was

00:51:04pop open

00:51:05easy sauce

00:51:06Yes

00:51:07As this dish

00:51:08what would you consider

00:51:09as in complexity

00:51:10on skill level

00:51:11Safe

00:51:13Safe

00:51:15Ribs are easy

00:51:17It's quick

00:51:18fry, fry, fry

00:51:19add a bit of wine

00:51:20Easy

00:51:21Mike

00:51:22I'm going to call him

00:51:23Mr Easy

00:51:24Everything's easy to him

00:51:25It's not easy

00:51:26Come on Mike

00:51:27Well it's just ribs

00:51:28on a barbie

00:51:29WTF dude

00:51:30No it's not easy man

00:51:31It's one of the most

00:51:32hardest things to cook

00:51:33If you don't cook it right

00:51:34it's tough as boots

00:51:36I'm just saying that

00:51:37they're easy dishes

00:51:39Are they though?

00:51:40Ah yeah

00:51:42Baby easy is a

00:51:43easy word

00:51:45Like a

00:51:46define easy

00:51:47Easy is milk and cereal

00:51:48Easy is just

00:51:49tucking it on a plate

00:51:50and going

00:51:51that's easy

00:51:55We don't get his vibe

00:51:56because he's very critical

00:51:57on his dishes

00:51:58but then he don't want

00:51:59to win

00:52:01We don't understand

00:52:02the character yet

00:52:03We will tell you

00:52:04in the next interview

00:52:06And Ndouia

00:52:07Sorry?

00:52:08Ndouia

00:52:09And the cauliflower

00:52:10Of course

00:52:12Baby

00:52:14Ndouia is from Calabria

00:52:16He claimed that

00:52:17his family is from Calabria

00:52:20I'm just like

00:52:21a little bit confused

00:52:22It's like

00:52:23so your mama

00:52:24your nonna

00:52:25they didn't make you this

00:52:26Ndouia

00:52:27It's fat

00:52:28and

00:52:29the

00:52:30soft sausage

00:52:31spicy sausage

00:52:36I'm stirring her up

00:52:37I'm just

00:52:38playing it down

00:52:39I want people to

00:52:40second guess me

00:52:41second guess us

00:52:52Here we go Rob

00:52:53This is what we've been

00:52:54waiting 8 hours for

00:52:55If I mess these ribs up

00:52:56you're probably

00:52:57you're probably

00:52:58never going to talk to me

00:52:59I trust in you bro

00:53:01This short rib's

00:53:02got to be right for me

00:53:03because it's the food

00:53:04that I love to cook

00:53:05I've been cooking it

00:53:06for a long time

00:53:07and I don't want to

00:53:08let my brother down

00:53:09Do you want me to chop?

00:53:10Yeah

00:53:11You just got to

00:53:12be so careful

00:53:13Alright

00:53:15Rob you ready?

00:53:22This is the moment of truth

00:53:23the big unveiling

00:53:27You did it

00:53:28you son of a bitch

00:53:29How good are those ribs dude?

00:53:32I'm scared to say it

00:53:33but take it in there

00:53:34I'm not nervous

00:53:35I reckon Rob's

00:53:36got it covered

00:53:38I just don't want

00:53:39the ribs to dry out

00:53:40Yeah let's go then

00:53:41We got to get this out

00:53:42before that meat dries out

00:53:43I'll do this

00:53:44you play that

00:53:46Alright done

00:53:48Alright let's move now

00:53:49Come on keep moving

00:53:50keep moving

00:53:54Salt salt salt

00:53:55Cauliflower needs salt

00:53:56I'm just hoping

00:53:57that they all balance

00:53:58Let's make sure

00:53:59we try it all

00:54:00because I know Colin

00:54:01the first thing he's

00:54:02going to say to us

00:54:03is did you try them all together

00:54:04Colin he was worried

00:54:05about the slaw not balancing

00:54:06with the smokiness

00:54:07of the rib

00:54:08I tasted it all together

00:54:09you don't need lemon

00:54:10Nah

00:54:11This means a whole lot

00:54:12to us so to get this

00:54:13and really just set the tone

00:54:15is just hugely important

00:54:17Let's go

00:54:18Let's take these out bro

00:54:27Main is served

00:54:28Thank you

00:54:29Thank you

00:54:36First impression

00:54:37was a good portion

00:54:38Thank you so much

00:54:39that's amazing

00:54:40Thank you

00:54:41Where's my little

00:54:45I was super nervous

00:54:47For the first main of the season

00:54:48we have to do well

00:54:49We have to do well

00:54:50We have to do well

00:54:51We have to do well

00:54:52We have to do well

00:54:53We have to do well

00:54:54We have to do well

00:54:55We have to do well

00:54:56to set the tone

00:55:20Sitting right next to them

00:55:21it was like you could

00:55:22literally hear their hearts

00:55:23thumping

00:55:24They were stressed

00:55:39How long did it take you

00:55:40to cook this?

00:55:417 or 8 hours

00:55:44I'm second guessing

00:55:45this whole dish right now

00:55:47I'm second guessing it as well

00:55:48because I think the meat

00:55:49might be too dry

00:55:50which is the worst case scenario

00:55:55I'm second guessing it as well

00:55:56because I think the meat

00:55:57might be too dry

00:55:58which is the worst case scenario

00:56:03On Victoria's Mornington Peninsula

00:56:05brothers Rob and Liam

00:56:07have put it all on the line

00:56:09with their smoked beef short ribs

00:56:11for main

00:56:12I'm really worried

00:56:13that those ribs are dry

00:56:15and for the first main of the season

00:56:16this could be game over

00:56:18Alright, thanks boys

00:56:19We'll bring you back

00:56:20and give you our thoughts later on

00:56:21Thank you

00:56:22Thank you

00:56:23Thank you

00:56:25Bon appétit

00:56:27Thank you

00:56:42Stop it

00:56:43The business

00:56:45It just comes straight on

00:56:46Straight on like

00:56:53The coleslaw is just a

00:56:54basic coleslaw

00:56:55with a bit of chilli in it

00:56:56I think we call it

00:56:57something else to expect

00:56:59Something different

00:57:01Don't really understand

00:57:02what the fired slaw is about

00:57:05It didn't stand out

00:57:06another safe dish

00:57:16Honestly man

00:57:17I can't fold this dish

00:57:19Might be the first ten

00:57:20of the competition

00:57:23I just thought to myself

00:57:24Man

00:57:25How much have you been drinking?

00:57:27Do you know what that'll be?

00:57:28Grouse

00:57:29For sure man, for sure

00:57:32Simmo

00:57:33You know what grouse is?

00:57:34Huh?

00:57:35You know what grouse is?

00:57:36Grouse

00:57:37Grouse

00:57:38Not grouse

00:57:39Grouse man

00:57:40Grouse

00:57:41Ok, grouse is sort of slang

00:57:43for really good

00:57:44Grouse

00:57:45Grouse

00:57:46Grouse

00:57:47The opposite of grouse

00:57:48Yeah, yeah, yeah

00:57:49So if it's grouse

00:57:50it's like

00:57:51pretty good man

00:57:53Danny is definitely

00:57:54having like a strong accent

00:57:55Strong accent

00:58:02Simone

00:58:04Tell me everything

00:58:05No, you tell me everything

00:58:08You tell us

00:58:09Ok

00:58:11The slaw

00:58:12coleslaw

00:58:13I would expect

00:58:14a little bit more mayonnaise

00:58:17Cauliflower was very good

00:58:19And the meat

00:58:21quite soft, my piece

00:58:22What's the

00:58:23the cabbage mixed with again?

00:58:26Mayonnaise

00:58:27Mayonnaise

00:58:28I just want to hear you say it

00:58:30My turn

00:58:31I really enjoyed the meat

00:58:33I think that the meat was like

00:58:35well cooked

00:58:36and I like the flavour

00:58:37I did enjoy the cauliflower

00:58:38but I personally

00:58:40really liked the meat

00:58:43Mike

00:58:45Right

00:58:46Here we go

00:58:48The rib itself was dry

00:58:51I would have done a do

00:58:53to give it a bit of a

00:58:54bit of a lift

00:58:56The

00:58:57coleslaw tasted like

00:58:59the way my grandmother

00:59:00would make her coleslaw

00:59:01Just very bland

00:59:04The cauliflower

00:59:05was

00:59:06ok

00:59:09So not a great dish for you?

00:59:11Unfortunately no

00:59:13No

00:59:20Here we go

00:59:25Rob and Liam

00:59:27Main course

00:59:28Smoked beef

00:59:29short rib

00:59:31with Nduja

00:59:32cauliflower cheese

00:59:33and

00:59:34fried

00:59:35slaw

00:59:37Smoked beef

00:59:38short rib

00:59:39quite a clever dish

00:59:40I suppose

00:59:41I don't know

00:59:42It's still pretty risky

00:59:44I just trust in Rob

00:59:45and he's the main guy

00:59:46and I did

00:59:48Cauliflower

00:59:49cheese

00:59:52I would have left it

00:59:54plain

00:59:57because I would have used

00:59:58that Nduja

00:59:59as a sauce

01:00:00over the top of the rib

01:00:02Because that

01:00:03is what was missing

01:00:04on this dish

01:00:06As you know the sauce guy

01:00:09The slaw

01:00:10is a moisture

01:00:11component

01:00:12of the dish

01:00:13I think you're getting a bit

01:00:14caught up in the barbecue

01:00:15but if you give us

01:00:16a coleslaw

01:00:18Imagine with capers

01:00:19gherkins

01:00:20a lemon

01:00:21lemon zest

01:00:22that would have been

01:00:23the sauce

01:00:24that cuts through

01:00:25the fatness

01:00:26and it wouldn't change

01:00:27the entire dish

01:00:28I'm sorry if I let you down

01:00:30It's ok mate

01:00:31seriously

01:00:32you haven't let me down

01:00:33They were still good dishes

01:00:35Ribs

01:00:38This

01:00:39is a butter knife

01:00:42Butter knife

01:00:44It cut through your ribs

01:00:46End of

01:00:47It cut through the ribs

01:00:48Job done

01:00:52The ribs were cooked

01:00:53to perfection for me

01:00:54Thank you

01:00:55Good job

01:00:56There was a few

01:00:57inconsistencies

01:00:58I don't care man

01:00:59My ribs was cooked

01:01:00with a butter knife

01:01:02People

01:01:03look at barbecue

01:01:04and go

01:01:05barbecue is boring

01:01:06but there's a technique

01:01:07behind that

01:01:08So I'm going to

01:01:09give you a big tick

01:01:10on that mate

01:01:12Ribs

01:01:13really soft

01:01:14juicy

01:01:15and at the same time

01:01:16really well seasoned

01:01:18with a beautiful crust

01:01:19on the outside

01:01:21That's been some of

01:01:22the best news

01:01:23you've ever heard

01:01:25That was so awesome

01:01:26to be able to watch

01:01:27my big brother

01:01:28get that news

01:01:29Good job bro

01:01:30Thanks dude

01:01:31Alright

01:01:32Thank you

01:01:37I'm happy mate

01:01:38Honestly man

01:01:39They were sick

01:01:40They were sick dude

01:01:41Let's have a little nip

01:01:42It was a massive

01:01:43moment getting told

01:01:44by two judges

01:01:45that your ribs were perfect

01:01:46Yeah huge

01:01:47Cheers

01:01:48Cheers bro

01:01:49You've got to celebrate

01:01:50the wins

01:01:51He just knocked it

01:01:52out of the park

01:01:53I'll be talking about

01:01:54that one for a while mate

01:01:55You'll be talking about

01:01:56that

01:01:57I'm going to be

01:01:58your brother

01:01:59for the rest of our lives

01:02:00I'm going to be

01:02:01hearing about that

01:02:02He provided all the

01:02:03signs and the bread

01:02:04they've struggled

01:02:05You've got to love

01:02:06an older brother don't ya

01:02:07His dessert better be good

01:02:08Last dish bro

01:02:09Let's make this one count

01:02:10For our dessert

01:02:11we're going to be

01:02:12serving peanut butter s'more

01:02:13with bourbon caramel sauce

01:02:18Marshmallow is done

01:02:19We'll have a little taste

01:02:26Alright Robbo

01:02:27Plan of attack for dessert man

01:02:28We're going to go

01:02:29biscuit with peanut butter

01:02:30chocolate on top of that

01:02:31Marshmallow

01:02:33Then we get our other

01:02:34biscuit

01:02:35More peanut butter chocolate

01:02:36Dip it in some peanuts

01:02:37and that's the s'more

01:02:39Yep

01:02:40I'm going to start

01:02:41that caramel sauce

01:02:42The really high stress

01:02:43moment of this dessert

01:02:44is this bourbon

01:02:45caramel sauce

01:02:47I have to get this

01:02:48sauce right

01:02:49not just for the dish

01:02:50but if we want to start

01:02:51a sauce business

01:02:52it's got to be perfect

01:02:53Keeping your eye on it

01:02:54100%

01:02:55Yeah

01:02:56If you burn that

01:02:57then it's pretty much it

01:02:58Liam needs to get this

01:02:59bourbon caramel sauce right

01:03:00because I know

01:03:01how good it is

01:03:02and it is going to

01:03:03send the dish

01:03:04through the roof

01:03:05Come on

01:03:06Come on

01:03:08So with this caramel sauce

01:03:09you want it to change colour

01:03:10to that golden caramel colour

01:03:12It's really annoying

01:03:13this happens every time

01:03:14it takes so long

01:03:15to start caramelising

01:03:17But I get confident

01:03:18look away

01:03:19and then I turn back

01:03:20and it's just toffee

01:03:25You want to stir it

01:03:26any harder mate?

01:03:28I'm not risking it bro

01:03:31The entree was both of us

01:03:32the main was you

01:03:33now the dessert's me

01:03:34That's why the stress

01:03:35is on me

01:03:36because

01:03:37I'm not a dessert guy

01:03:38but I am a sauce guy

01:03:39so I need to nail this sauce

01:03:43Liam?

01:03:44Yeah dude

01:03:45I'm stressed

01:03:46that the bottom's burning

01:03:48Look if it crystallises

01:03:49or burns

01:03:50that game could be all over

01:03:52Come on

01:03:55This is my dish

01:03:56so there's a lot of pressure on

01:04:00Come on

01:04:01This sauce

01:04:02could make or break

01:04:03this dessert

01:04:04It has to work

01:04:11In Victoria

01:04:12Liam's taken the reins

01:04:14of the first dessert

01:04:15of the competition

01:04:17So he's watching

01:04:18his bourbon caramel sauce

01:04:20like a hawk

01:04:22Come on

01:04:23This is my dish

01:04:24so there's a lot of pressure on

01:04:26We're not dessert guys

01:04:28but I just want to prove myself

01:04:29with this sauce

01:04:31We don't want to go dark brown

01:04:32It's light brown

01:04:34Champagne colour

01:04:35Yeah

01:04:36Sweet

01:04:37Yeah that's what we get there now

01:04:40I want this dessert

01:04:41to be an absolute 10 Rob

01:04:42so I need this sauce to work

01:04:48Now that everyone's had

01:04:49main and entree

01:04:50what are we all thinking

01:04:51about the competition?

01:04:53I definitely feel like

01:04:54we've got our work cut out for us

01:04:57They're a really strong team

01:04:58Yeah absolutely

01:05:00I think the boys did

01:05:01really good to be honest

01:05:02I was hoping

01:05:03they were doing a bit

01:05:04worse than this

01:05:05So who's going to be in the top?

01:05:06Who's going to be in the bottom?

01:05:09I want to be in the top

01:05:10I want us to be on the top

01:05:12Yeah

01:05:13Head the bottom

01:05:20I'm sorry

01:05:21I think

01:05:22it might be you guys

01:05:25I was threatened

01:05:26more before

01:05:28than now

01:05:29Oh my god

01:05:31I do believe in competition

01:05:33and I feel like

01:05:34you're in for the experience

01:05:37not for the win

01:05:41My game worked

01:05:42I want them to think

01:05:43that we're not good cooks

01:05:44I played it

01:05:45she fell for it

01:05:47and she's going to lose

01:05:48More than happy

01:05:49that you feel

01:05:50less threatened

01:05:51more comfortable

01:05:52Don't feel threatened with us

01:05:53because we're not

01:05:54we're not high calibre

01:05:57We want everyone at the table

01:05:58to think that

01:05:59we're not going to be

01:06:00a threat to them

01:06:01Correct

01:06:04Tonight

01:06:05Mike is either

01:06:06strategically playing

01:06:07the best bull in a china shop

01:06:09I've ever seen

01:06:11or

01:06:13Mike is just going to

01:06:14get himself in trouble

01:06:21I'm confident now Rob

01:06:22Nice

01:06:23This caramel sauce

01:06:24it is going brown

01:06:25it's coming together

01:06:26It's coming together

01:06:27the final dish

01:06:31Can you hold that saucepan?

01:06:33This is a childhood dessert

01:06:34that means a lot to us

01:06:35Yeah I need to get this right

01:06:40It's caramel

01:06:41There you go

01:06:42You're doing it

01:06:45I'm feeling good dude

01:06:47Let's get a whiskey

01:06:50When you're using alcohol

01:06:51in a dessert

01:06:52it's a really fine balance

01:06:53More whiskey

01:06:54If you cook off the bourbon

01:06:55you don't want it

01:06:56to lose it's flavour

01:06:58Right

01:06:59I'm hoping that you look

01:07:00super impressed with this

01:07:10Alright

01:07:11I'm going to eat that whole

01:07:12I'm going to eat that whole saucepan

01:07:13One of the best caramel sauce

01:07:14I've ever eaten

01:07:15That was on a knife's edge mate

01:07:16wasn't it?

01:07:17Bro that was

01:07:18I'm telling you

01:07:19I've never stressed so much

01:07:20Whole day

01:07:21that was it

01:07:22Not having toddlers at your heels

01:07:24definitely helps

01:07:25It tastes amazing

01:07:29Alright let's talk desserts

01:07:31Peanut butter

01:07:32S'more

01:07:34with bourbon caramel sauce

01:07:36This

01:07:37S'more

01:07:38isn't the thing

01:07:39that you do camping

01:07:40Like marshmallow

01:07:41between two biscuits

01:07:43Well I know it's American

01:07:44but it takes me back

01:07:45to my childhood

01:07:46and sitting by a campfire

01:07:48roasting marshmallows

01:07:49on a stick

01:07:50So when it comes to

01:07:52being a dietitian

01:07:54is it rude for you

01:07:55to have too much sugar

01:07:56in your diet?

01:07:57No absolutely not

01:07:58It's fine to have sugar

01:07:59Everything in moderation

01:08:01That's exactly right

01:08:02That's my motto

01:08:04I just hope it's not

01:08:05like too sickly sweet

01:08:07Sonia

01:08:08you would have had a S'more

01:08:09No I haven't

01:08:10I haven't

01:08:11but I've had plenty of bourbon

01:08:18Alright let's go

01:08:19Let's plate up

01:08:20Let's do it

01:08:21Alright

01:08:22Yeah they're good

01:08:23Construction of desserts

01:08:25The bourbon caramel sauce

01:08:27on every plate

01:08:28I'll do these

01:08:29get the marshmallows bro

01:08:30All those biscuits

01:08:31with the peanut butter chocolate

01:08:33Checking them on

01:08:34Yep

01:08:35Nice toasted marshmallow

01:08:37And then

01:08:38another biscuit

01:08:39with peanuts on top

01:08:40I'd love it if someone

01:08:41plated that up in front of me

01:08:43I just wanted this

01:08:44to be perfect

01:08:45This is my dish

01:08:46This is where I was like

01:08:47so I'm the one

01:08:48I want to do my brother proud

01:08:50Eat your dessert

01:08:51go on now dude

01:08:52No the stress is

01:08:53way too high man

01:08:55The marshmallows are toasted

01:08:58Oh god

01:08:59it's so runny

01:09:00Just run it on it

01:09:01and let it flow over it

01:09:03The sauce doesn't look

01:09:04perfect on the side

01:09:05but this is a dirty dessert

01:09:06You eat it with your hands

01:09:08Should be alright

01:09:10Extra sauce

01:09:11It doesn't have to look perfect

01:09:13Well done man

01:09:14Last dish up

01:09:15Alright

01:09:16Let's go

01:09:17I've got Collins

01:09:18I've got Manu's

01:09:19Alright

01:09:32Oh this is a sandwich

01:09:34It was a big relief

01:09:35to get the final course out

01:09:37I'm really super proud of Liam

01:09:38for getting this done

01:09:41Is runny small?

01:09:43Less is more

01:09:47Thanks dude

01:09:48Thanks man

01:09:49Cheers

01:09:51Thank you

01:09:53Thank you so much

01:09:54Thank you

01:09:56I was like oh wow

01:09:57okay

01:09:58I thought it looked delicious

01:09:59Oh my god

01:10:00Thank you

01:10:03The sauce was kind of

01:10:05falling around the plate

01:10:06and wasn't really pretty

01:10:08and the biscuits

01:10:09didn't look uniformed

01:10:11I actually wasn't impressed

01:10:15Alright

01:10:19Oh

01:10:20Sorry guys

01:10:21It's a

01:10:22Sorry

01:10:23It's a hand job

01:10:30That was a mistake

01:10:34I'll be like

01:10:35Get dirty

01:10:36We had it as kids

01:10:37Get covered in chocolate

01:10:38It is what it is

01:10:39That's how I want you to enjoy it

01:10:41Alright

01:10:42Cheers

01:10:45That's it

01:10:46That's a small

01:10:48That's a big

01:10:52Thank you

01:10:57We've had

01:10:58some good feedback

01:10:59for the last 2 dishes

01:11:02but

01:11:03the marshmallow is so sweet

01:11:04I just hope it's

01:11:05beautifully balanced

01:11:09Everything's riding on

01:11:10this course

01:11:11I've had a couple of setbacks

01:11:12but if we finish

01:11:13on a high here

01:11:14we're going to start

01:11:15hopefully seeing some

01:11:16good scores

01:11:18Competitive brothers, Rob and Liam, have just crossed the finish line after serving their

01:11:31nostalgic take on dessert, peanut butter s'more with bourbon caramel sauce.

01:11:38A lot of stress right now.

01:11:42We wanted to take them to our childhood, and that's what this dessert's about.

01:11:49Okay guys, we'll call you back, give you our thoughts.

01:11:53Enjoy.

01:11:55Cheers guys.

01:11:56I'm going to go for it.

01:11:58You just got to tuck in and get your hands dirty.

01:12:02No one eats a s'more with a knife and fork or a spoon.

01:12:10I hate eating with my hands.

01:12:13I hate it because they're going to wipe my hands.

01:12:18Ham is moaning and groaning, and I'm like, girl, I want to have what you're having.

01:12:39Hannah, you inhaled the dessert.

01:12:45I didn't even see you chew.

01:12:47No, I didn't.

01:12:48I licked the plate clean.

01:12:49Give it to me, baby.

01:12:50I'll have that every single night of the week.

01:12:52Gosh, honestly, it's everything I've ever wanted.

01:12:55I'm a happy lady.

01:12:57Simone.

01:13:09Are you ready now?

01:13:11Yeah.

01:13:12Okay, sorry, sorry.

01:13:13I didn't want to rush you.

01:13:14I'm on camera, guys.

01:13:15I love the way you just went, you just wait for me.

01:13:20All right.

01:13:22Hang on.

01:13:24Okay, go.

01:13:26All right.

01:13:28I really enjoyed it.

01:13:32The biscuit was done very well with the peanut butter sauce.

01:13:35I think it was very well executed.

01:13:38For my opinion.

01:13:40That's it.

01:13:42Pete.

01:13:43The bourbon seemed to balance out the sweetness of the caramel, so it wasn't overpowering.

01:13:48It's just not my cup of tea.

01:13:50I thought it was great.

01:13:52The best dish out of the whole menu.

01:13:55Yeah.

01:13:56You'll be able to replicate that?

01:13:58Yep.

01:13:59I know it's like just marshmallow and biscuits.

01:14:01We could have done it better.

01:14:03Yeah.

01:14:04I mean, no, I think that's a fair call.

01:14:06Yeah.

01:14:12Coming into the final critique.

01:14:14This dish is all me.

01:14:16There's $100,000 on the line.

01:14:18We need some good feedback on this dessert.

01:14:20Robin Lane for dessert.

01:14:22She gave us peanut butter schmore with bourbon caramel sauce.

01:14:28For such a meal that started off quite light, then got really heavy.

01:14:32I was very worried about the amount of sugar we were going to hit on the dessert.

01:14:39I think you guys pulled it off.

01:14:42And I think you're going from strength to strength to strength.

01:14:46Love the layers.

01:14:47The marshmallow is nice and like a beautiful pillow.

01:14:50Not too dense.

01:14:52The peanut butter could have brought a little bit more saltiness to the dish.

01:14:56And eating with your fingers is definitely the way to go.

01:15:00If you had had another little bit of, say, creme fraiche or acidity, that would have been perfect.

01:15:05Yeah.

01:15:06But that bourbon sauce, you could bottle that.

01:15:16I would buy that in a shop.

01:15:18We'll need $100,000 to start that.

01:15:23I'm very happy you finished on this note.

01:15:25Thank you, guys.

01:15:26Bravo.

01:15:31Honestly, I'll remember that.

01:15:33Rob will remember that rib forever.

01:15:35So at least now around the dinner table, Rob can be like, my rib.

01:15:39I can now boast about my schmore.

01:15:46Dude, we did it.

01:15:49The dessert smashed out of the park.

01:15:51So I'm hoping the scores are going to be up to where we want them.

01:15:54If I could bottle how I feel after that, you could sell that.

01:15:59Eights, nines, quick maths, finals, here we come, baby.

01:16:05After a massive night on the Mornington Peninsula,

01:16:08the guest teams are about to lock in their scores out of ten

01:16:12for the first instant restaurant of the season.

01:16:15So for entrees, we had the Cajun mussels with the bread.

01:16:19What did you think?

01:16:20Yeah, I really liked the mussels.

01:16:22I thought they were cooked perfectly.

01:16:24But, yeah, I think the sauce, for me, was a little salty.

01:16:28I really liked the mussels, they were very cooked very well.

01:16:31The sauce was very nice, not too spicy, salty enough.

01:16:35The only issue was the bread.

01:16:37The bread, 100%.

01:16:39It was supposed to be a bit more spongy.

01:16:41But other than that, it was very well executed.

01:16:44OK, for the main, short ribs, dry, overcooked.

01:16:48Cauliflower, the cream sauce was a bit bleh.

01:16:51And the coleslaw was just a coleslaw,

01:16:53I didn't really understand the fire behind it.

01:16:55Dessert, holy schmokes!

01:16:57That was the peanut butter s'mores, that was amazing.

01:17:00I licked the plate clean.

01:17:02They're amazing, they're first off the rank,

01:17:04and I think they did a pretty good job.

01:17:06The s'more, what were your thoughts?

01:17:08I think it was quite a good dish, I think they pulled it off.

01:17:11Not my kind of dessert, but...

01:17:12I truly loved the sauce.

01:17:14Dessert was tops.

01:17:16It was good, man.

01:17:17If it's between zero and ten and fives on average,

01:17:19these guys were definitely above average.

01:17:22I reckon lucky number seven.

01:17:24For the first round, lucky number seven.

01:17:26I think this team is one to contend with.

01:17:29Yeah.

01:17:30I'm thinking an eight.

01:17:31Yeah, I agree.

01:17:32I think an eight.

01:17:33An eight?

01:17:34Yep.

01:17:35All right, let's go three, two, one,

01:17:36and say what first comes to our head.

01:17:38OK.

01:17:39Three, two, one, seven.

01:17:41Boom!

01:17:42All right.

01:17:43I honestly think they're a nine.

01:17:44I will be a bit more conservative,

01:17:46I will give a seven and 7.5.

01:17:49We should probably meet in the middle.

01:17:52Eight.

01:17:53Eight.

01:17:54Eight it is.

01:17:55Eight.

01:17:56What do you think we should score?

01:17:57Look, I'm thinking, look, a six or a seven.

01:18:00I think, overall, I want to give the boys a six.

01:18:03Entree main, easy, safe dishes.

01:18:05They're average.

01:18:07The dessert, that was pretty good.

01:18:10Above average.

01:18:11So I think I'll push up another mark.

01:18:13All right, let's go with a seven.

01:18:14Let's go with a seven.

01:18:15Great.

01:18:16Come on.

01:18:17We can cook better.

01:18:19Should we go listen to what everyone's got to say about our food?

01:18:22Let's do it, man.

01:18:23Let's roll.

01:18:25I was sweating, like, my stomach was in my throat.

01:18:35Here we go.

01:18:36We're about to get the first scores of the first instant restaurant

01:18:39of the competition.

01:18:40Really hoping for some good scores to set a benchmark.

01:18:43Rob and Liam, thank you for welcoming us to your cosy saloon

01:18:47at Yakety Yak's, and now it's time for the scores.

01:18:53The guest teams have given you a combined score of...

01:19:0237 out of 50.

01:19:06That's all right.

01:19:07That's good.

01:19:08That's all right.

01:19:10We're off to a good start.

01:19:11That's a great score.

01:19:12We're super stoked.

01:19:14That's sick.

01:19:16And now it's our turn.

01:19:17We'll be scoring each dish out of ten.

01:19:20For entree, you gave us safety beach Cajun mussels.

01:19:25I loved that beautiful seawater.

01:19:28Maybe a little bit more heat and a little bit more garnish in there

01:19:31I think would have lifted it.

01:19:33Loved the sauce.

01:19:34The Cajun spice was beautiful.

01:19:36And the thing that would have made it better

01:19:39would have been a better piece of bread.

01:19:41For your entree tonight, I score you...

01:19:47a seven.

01:19:51The score I'm giving you for your entree...

01:19:54is an eight.

01:19:58I was, like, blown away.

01:20:00We could actually, like, be in this.

01:20:02Four main courses.

01:20:03Smoked beef, short ribs, Nduja cauliflower cheese,

01:20:07and fired slaw.

01:20:09Beautiful, generous, well-cooked and smoked short rib

01:20:14coming off the bone was beautiful.

01:20:16Nduja cauliflower cheese, I would have kept it

01:20:19as a plain cauliflower cheese.

01:20:23Beef, melting, coming off the bone.

01:20:25You could cut it with a butter knife.

01:20:27I loved a little bit of crust, a little bit of char

01:20:29and that salt on there.

01:20:31The fired slaw needed capers, it needed gherkins,

01:20:34it needed mayonnaise.

01:20:36That should have been the sauce to cut through the fatness

01:20:38and the smokiness of the beef.

01:20:41The score I'm giving you for your main course...

01:20:45is a seven.

01:20:48For your main course tonight, I score you...

01:20:55seven.

01:20:57We love the scores for the main course.

01:20:59Yeah, cos there's a lot of work to do on the sides.

01:21:01Good job, Rob. Seriously, good job.

01:21:03For dessert, you gave us peanut butter s'more

01:21:06with bourbon caramel sauce.

01:21:09This is all the elements of childhood nostalgia.

01:21:13The marshmallow was cooked perfectly.

01:21:16It wasn't overly sweet.

01:21:17The biscuit was savoury, which I think was the saving grace

01:21:20of this dish.

01:21:21The bourbon sauce, as I said, my bottler,

01:21:24that brought everything together.

01:21:26It tied the whole dish together.

01:21:28Just great layers of beautiful s'more.

01:21:32The biscuit's not too sweet.

01:21:34Obviously, the marshmallow was sweet.

01:21:37So the score I'm giving you for your dessert...

01:21:40is a nine.

01:21:41Oh, my talent.

01:21:43Here, bro.

01:21:44For your dessert tonight, I score you...

01:21:49a nine.

01:21:53One of the best moments of my life.

01:21:57Thank you, gents.

01:21:59So, Rob and Liam, that gives you a grand total score of...

01:22:0784 out of 100.

01:22:12All right.

01:22:13That is not too shabby.

01:22:18Brothers Rob and Liam wanted to set the tone.

01:22:21And with their impressive score of 84,

01:22:24they've done just that.

01:22:26Now the bar's been set for the five other teams in the round.

01:22:32Next up to cook, from Adelaide...

01:22:37Kassi.

01:22:39Holy cow.

01:22:40We have a lot of work to do.

01:22:42We're going to have to elevate our game now

01:22:44that those boys have really proven themselves.

01:22:46Rob and Liam, thank you for having us, guys.

01:22:48Thanks, guys.

01:22:49Our pleasure.

01:22:51We're cooking it to how we like it, how we cook for our family.

01:22:54I'm really confident in our dishes, though.

01:22:57Yeah, Ash and Kassi.

01:22:58It's going to be fun.

01:22:59It is.

01:23:00Bye.

01:23:01Bye.

01:23:02I would love to be surprised by Ash and Kassi.

01:23:04Yeah.

01:23:05I'm just hoping there's a lot of flavour in their meals.

01:23:07All right, bro.

01:23:08Thanks, mate.

01:23:09Cheers, brother.

01:23:13Next time, we're off to Adelaide,

01:23:16where young mums Ash and Kassi cook dishes close to their hearts.

01:23:21I introduced it to you most recently, didn't I?

01:23:24Yeah.

01:23:25To me, it's about friendship, compassion,

01:23:28and it's made with a whole lot of love, so...

01:23:31Yeah.

01:23:32And while there's tears in the kitchen,

01:23:35there's tension at the table.

01:23:38I thought maybe you took an easy option,

01:23:40placing up what you've plated up.

01:23:42The judges voted quite high for you guys.

01:23:44I cannot wait to eat your fish.

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