My.Kitchen.Rules.AU.S14E12.WEB.

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Transcript

00:00:00Previously five teams have competed in round two and while the modern Italians are still the ones to beat

00:00:09Perfecto. Thank you. Two teams have been in a battle. I hope that your arrogance is pure confidence

00:00:16How can you make a mistake shots fired to the bottom? It was a little too plain for my liking

00:00:24Janie you should have listened to how hard it is

00:00:27However, I wouldn't mind if Janie's heart just stopped for two seconds. Not too long. I wanted to stay alive

00:00:32I don't wish ill on anyone. It was the OG's Hannah and Lawrence who didn't learn the lesson in a baby food texture

00:00:39It's childish

00:00:42Landing last on the leaderboard with just one more instant restaurant remaining

00:00:48Tonight, it's our final instant restaurant

00:00:53We're in Bavaria

00:00:56I'm sexy and I know it via Sydney with MKR's first-ever German team

00:01:03We really don't know what to expect. I've only ever had German food drunken to take it

00:01:08And this sausage King serve up an absolute banger. His sausages are his weapon

00:01:14The sausage it has to be big

00:01:17And keep Hannah and Lawrence at the bottom of the leaderboard

00:01:21I don't feel safe at all. Someone has to go at the end of tonight with the riskiest menu

00:01:26This is a brave move

00:01:29MKR has ever seen. It's holy smokes. You've got balls to serve this

00:01:35And at the end of the night, it's gonna be brutally close Robert and Andrea Hannah and Lawrence one team

00:01:43Will be eliminated. Hope Robert and Andrew just knock Hannah and Lawrence out of the competition

00:01:51You

00:01:58We're in Sydney South for an MKR milestone

00:02:02Tonight husband and wife Robert and Andrea step up as the first German team to cook in the competition

00:02:10Okay, let's go hit the shops, huh?

00:02:13Shopping list is ready

00:02:15So let's make

00:02:17Our country proud huh and dish up some really good German food and it's a big night for another reason

00:02:24With one team facing elimination, you know, it's gonna be a stressful day

00:02:29But it's gonna be a fun day. So to avoid being bid Auf Wiedersehen

00:02:35This duo promises a festival of success and sausage

00:02:39We

00:02:42Are the first German team ever on MKR and hopefully the first German winners not hopefully we're gonna win it

00:02:51We've been married for 17 years

00:02:53We started doing German food store with the best bratwurst in Australia. We need to pre-cut more onions more bread rolls

00:03:01Fill the sauces up. Yeah, I love being married to him because it's never boring

00:03:06Sauerkraut onions red cabbage

00:03:08If you win the competition

00:03:11My dream is to bring German food to the supermarket and have it available for people to eat at home when he does something

00:03:18He's really passionate about it. Okay, poor family onion and

00:03:23So the German mindset is that they never give up

00:03:29We are the last team to cook now and the last

00:03:32Instant restaurant, so we definitely want to beat Hannah and Lawrence. Sorry guys

00:03:41So we've got a score of 53 that is the lowest score in the whole competition so far

00:03:46We're on the bottom of the leaderboard tonight. Someone's gonna be eliminated if we were knocked out. I'd be gutted

00:03:54Last instant restaurant was Hannah and Lawrence and despite

00:03:59Lawrence's seeming bravado that they would do well. They really did

00:04:04They went down to Chinatown

00:04:08So I think Robin and Andrea can definitely

00:04:10Beat that any day of the week. We can show them there's other things on the menu

00:04:17then schnitzels

00:04:19Jenny actually said Germans do only schnitty dish

00:04:23I mean we can do schnitzel in 40 different ways. Yeah, but we don't want to do that tonight

00:04:28We want to show them some totally different food. I'm actually really stoked to actually cook for

00:04:34Manu and Colin. This is our last instant restaurant of the second round and in the first German team to cook Robert and Andrea

00:04:41I've got a lot of pressure on their shoulders

00:04:44Let's get our things for for the entree and for main, you know, Robert Andre as a menu

00:04:49We are well on our way to Germany. Does this is screaming German food, which I love. I can't wait for this

00:04:57You can help us with some liver for the liver dumplings for entree. We're serving liver knudelsuppe

00:05:04Entree liver knudelsuppe is basically a liver

00:05:08Dumpling soup this dish is a brave move. I love liver. It's a great source of iron and protein

00:05:16But alarm bells are ringing for around the table you need as well some casings for the sausages

00:05:22Yeah, so I've got some sausage casings here. They're thick pork casing. Yeah, that's just salted and ready

00:05:28For main, we're having Frankish bratwurst with potato salad and red cabbage

00:05:34So Frank is back first is a thick sausage from Germany

00:05:38German sausages are absolutely delicious. They are one of the best sausage on the planet

00:05:46I'm gonna cook some amazing German food with that. You know, it needs to be done properly. It's gonna texture well seasoned well cooked

00:05:53Juicy and and and delicious and as we know Robert's has talked of his sausages

00:06:00So he needs to deliver

00:06:02Come on quick

00:06:03Get the trolley

00:06:05The Robin and they are cooking and we're so excited

00:06:08We really don't know what to expect even thinking of German food. I have just like few stereotypical things in mind

00:06:15Yeah, but I have no clue. What are they gonna bring on the table? Let's go and get the herbs now

00:06:20Well, I've been sat next to random Robert a few times now and it is like the Snoopy cartoon talking my ear the one

00:06:27One more kind of thing, but um, I'd love to see the Germans stay in this competition

00:06:33Yeah, I mean all I need is 54

00:06:37I'm in charge of the baking. So I'm Vinny flower

00:06:41For dessert we having black forest cake

00:06:44There's their black forest cake, I'm not from Germany believe it or not, but I would have this every Saturday night my

00:06:51Parents loved it. It's a classic a staple. I grabbed some of the extra dark chocolate

00:06:57Beautiful dark chocolate sponge. The sponge has got to be beautiful moist and soft

00:07:03You need vanilla extract. You don't want it hard because that will take away the whole texture of the cake

00:07:13Head chef tonight will be mostly you me. Yeah, you've got the entry and the main is is your dishes, you know

00:07:20So you are in charge. No, no, no, no, don't don't pile it up all on me

00:07:24No, you're in charge of those two dish. That's what we said, and I am in charge of the dessert, you know, I

00:07:32Think you you like being the boss in the kitchen

00:07:35He's saying that now wait till later and I say to you jump to the left. Are you gonna jump to the left?

00:07:43And I normally try and listen to you

00:07:48I like that that he actually said you try and listen to me

00:07:55It's now time for Robert and Andrea to hot-footed home set up their restaurant

00:08:02That's it and start prepping their Bavarian delights

00:08:06You know the name of our instant restaurant is called on sub I wish I hope which is translated into our Bavarian

00:08:13backyard or courtyard

00:08:14So we're trying to create a homely comfortable backyard feeling in Germany

00:08:19and what will bring it together is

00:08:21Our little treasures here little treasures here from our hometowns. We badly wanted to be a success and

00:08:28We're giving it the best shot

00:08:30Let the games begin

00:08:33Let's go with one team being eliminated at the end of the night, it's all about the leaderboard and the later housing

00:08:42Let's go. All right. I have you we're getting started finally. Look at that. It's so amazing. Look, will you help me?

00:08:48All right, we're wearing our traditional

00:08:50Outfit in Bavaria you're wearing it for

00:08:54Festivals and of course at the Oktoberfest. Are you ready? You're ready. High five. Hey, let's go. Let's go

00:09:02Okay, I'm getting the chocolate ready for the tempering so because I'm doing two cakes

00:09:07I'm doing two cakes because I want to have a backup in case you know, something goes wrong

00:09:13So I'm hoping nothing goes wrong. I mean like, you know that that's why I love you, you know, because like you I'm planning

00:09:19I picked a special cake from my grandma's recipe book

00:09:25Which has hazelnuts in there. So it's from the 1950s

00:09:29I especially want to make my grandma proud and you know our family obviously

00:09:32The base will be a bit more crunchier than like a sponge cake. All right, that's fine enough can go into gives it a

00:09:41Additional texture to it, which is a risky part, which I'm taking there. Look

00:09:46It feels the dough feels pretty good. It's a bit more soft and it used to be so I I

00:09:52Hope it doesn't fall apart. It's really important that cake mixture is not getting too dry

00:09:59And not too soft either. So it's a fine balance because when I cut the cake it can make or break it

00:10:05Shots. Yeah, let's get your skates on, you know, I know I will

00:10:08Push push push. Yeah

00:10:11Shots shots. Yeah shots means the translation you would use in in English would be darling, you know

00:10:17Shots. Yeah, how much original German food is there actually around not really that much. Yeah, no

00:10:24Okay, I'm getting the cake in the oven

00:10:27Okay, so in about 45 minutes we're having another look

00:10:31I'm gonna start on a stock for the entree basically for entry

00:10:35We're having you back noodle supper, which is a liver dumpling soup. You have to create this really nice beef bullion

00:10:42I put some beef and

00:10:45lots of vegetables

00:10:47Lots of parsley in it. There's a lot of salt going into this

00:10:51It should be full of flavor this this bullion what we're gonna create for the for the liver noodle to swim in it's gonna be

00:10:59out of this world

00:11:01Let me check the cake

00:11:03This one on here on the rack to cool down

00:11:09How's the cakes going how's it going look it's hot

00:11:13I'm pretty happy with how it looks at this point in time, but I hope it's not overcooked

00:11:18But I'd want to know until I cut it in three layers. Oh, I'm getting a bit excited now. They're arriving

00:11:24So I'm actually I actually can't wait. I'm actually stoked to see

00:11:34Last instant restaurant tonight last one. Someone is going home tonight

00:11:40Anything expecting that expected?

00:11:44I'm super excited to get some German food. I wonder how they're gonna elevate it. Bring it on

00:11:49I want potatoes and want strudel. Don't mention this shit. He's over. I won't mention the shitty bottom of the leaderboard

00:11:55It ain't over till it's over baby. We're not ready to go home tonight

00:11:58We've put too much into this competition to walk away now. We're still in this

00:12:02I know

00:12:10Looks like we've got a battle for last place. Let's see how we go tonight. Oh, yeah

00:12:18But the doorbell is ringing

00:12:21Okay, let me already. Let's greet our friends. Just drop it and we'll finish it after yeah me too. Don't let them wait. Come on

00:12:32Oh

00:12:42Beautiful Andrea, she's stunning and Rob is there with his beautiful legs

00:12:46I

00:12:58Love it. These guys are super proud of their culture and their heritage and

00:13:03You know, I think they're really keen to put that on the plate this evening. Oh my goodness

00:13:17Oh

00:13:25Hello guys, welcome to our instant restaurant, which is called unser Bayerischer Hof

00:13:30Which means our Bavarian backyard or courtyard give you a little explanation from our little houses

00:13:37So they miniature replicas from our townhouses the one you see in the middle. You should go around there and like really show

00:13:44Show you want to know everything

00:13:47Okay

00:13:48That house there is the townhouse from my hometown

00:13:51We got married in the third window from the left-hand side on the second floor and then we walk down those staircases

00:13:59Robert with great detail goes through every ornament on the table now

00:14:02I now know the other place has a moat and the two bridges are connecting it to the other parts of the tower

00:14:09Cool and Robert at it again. He loves a chat and talks too much

00:14:13It is like a fox getting caught in a trap and his trust to chew its own leg off by the end of the night

00:14:18But it's he's a funny bloke. Definitely

00:14:30So, how do you guys feel about being the last Eastern restaurant

00:14:35I'm just glad it's the last one and we're not quick

00:14:41Last night was very fun

00:14:43Yeah

00:14:45Obviously the lowest score in the in the competition so far. So

00:14:48Can we talk about that Belgian waffle?

00:14:56Let's face it Hannah Lawrence cooked the most ridiculous dessert ever invented

00:15:05I mean really let's just be real about this. It looks terrible. I

00:15:12Actually was more gutted about the waffle feedback than I was about the school the entire night

00:15:17Because as soon as Manu says childish, you know, I've got protective of it

00:15:21I've seen that dessert though what he said like that would be something that a child would love to make and have fun with

00:15:27But you know when you're eating it as an adult, so, you know, that's disappointment on a plate

00:15:35I

00:15:36Think Janie is a wordsmith

00:15:39Offending people and usually I just wouldn't be at a dinner table like this. I'd leave

00:15:43What do you expect from this German evening? I

00:15:49Think they're the dark horses left the table. Yeah, we we don't know they cook is something that they know, you know

00:15:55They know very well

00:15:57Inside their blood. So this might be a recipe for success

00:16:00What if they come in and say we've never made this before but we hope you like it

00:16:03That can be only Lawrence

00:16:08Robert and Andrea, even though they haven't talked themselves up. They seem pretty confident

00:16:13We just hope that they knock Hannah and Lawrence out of the competition

00:16:23Coming up

00:16:25Time for the taste of Germany. I love that. You've taken your heritage to us

00:16:30My kitchen rules is about what you've got balls to serve this dish to this table back in the kitchen

00:16:38Look at me chill out. Okay, try the sausage King. He is the verse

00:16:44I know don't don't stress. Hold on and

00:16:48Around the table. I would never ever say that to someone my existence offends Janie

00:16:55It's hammer and tongs between old rivals you believe what you believe and I believe what I believe and we don't need to agree

00:17:02I think I'm smarter with my words

00:17:16In Sydney South the judges have just rocked up to Robert and Andrea's instant restaurant

00:17:22It's the crucial last cook of the round after tonight

00:17:26It will be the end of the MKR dream for one team

00:17:31Ready, let's do it. All right

00:17:38Let's go let's go

00:17:40Okay

00:17:50Traditional outfit when you and Colin I actually at our house. It's kind of serene. It's amazing

00:17:56Oh

00:18:06Okay

00:18:07Welcome when you and Colin to our instant restaurant. It's called on sub I wish I hope which means our Bavarian

00:18:15Courtyard or backyard fabulous girls are definitely alive tonight. Yeah. Yeah

00:18:21Definitely

00:18:23Well, as we know it's the final instant restaurant of the round

00:18:29It all comes down to this last cook

00:18:32At the end of the night one team will be eliminated

00:18:36So the score to be

00:18:39It's 53. Can you guys do it?

00:18:42wait, definitely

00:18:44it means a lot to us actually we wanted to represent our home country and

00:18:49Yeah, and we want to serve you some amazing German food, yeah, let's see

00:18:55So if you wanna we've got a little Stein's on the table

00:18:59So for entree we have liver Knudel. Super. I dropped

00:19:03Yeah, I'd German like a sack of hot rocks

00:19:08Sounds like it's one word

00:19:12Liver means liver. So it's a liver dumpling

00:19:19God not liver

00:19:22Mom, and I pretty much eat everything

00:19:25We don't like liver for main. We're having Frank. You should bratwurst with potato salad and red cabbage

00:19:31I think when you're doing a sausage potatoes and cabbage three pretty

00:19:36Basic elements. Okay, they should be able to smash that. Yeah

00:19:41we are having

00:19:43Robert's famous sausage. His sausages are his weapon and I feel like he's gonna absolutely take this one out of the pot

00:19:50That's where I'm nervous

00:19:54For dessert we're having a black forest cake, which the pronunciation would be Schwarzwälder Kirschtorte

00:20:02Well, I think it's gonna be a very interesting for all of us to discover this German food

00:20:06Yeah, so we get back in the kitchen and get cooking. Okay. Thank you

00:20:10Thank you

00:20:12Thank you

00:20:14Hannah and Lawrence, how do you feel about

00:20:16Your last dinner and your position on the leaderboard? Obviously, it's devastating being at the bottom

00:20:22It's not what we wanted, but we tried as hard as we could. So yeah, I've got hope

00:20:28We always have hope. Yeah, I think we've always got hope but I generally think they're gonna do well tonight

00:20:33So that's and that's hard to say because we're at the bottom

00:20:37I think that Lawrence is being a bit more humble this evening because they are on the bottom

00:20:43Well, if Lawrence is humble it will make a very refreshing change from the way he's been before

00:20:48So we'll just have to see how it plays out

00:20:52You need to start on the liverknödel. Yeah, and

00:20:55I've got the I've got the I've got the bouillon almost ready

00:20:59I can feel that you know, my heartbeat rising because it's either us or

00:21:04Lawrence and Hannah going home tonight. We're not gonna be knocked out

00:21:08We would love to stay and show that there's good German food in the competition

00:21:13I'm putting those pork livers in there. Okay, put them in

00:21:16For Andre, we're having liverknödel supper

00:21:19The main component is the liver dumplings and that is swimming in the salty broth

00:21:25now we're gonna

00:21:27Create this and first mince the liver

00:21:30with all the parsley

00:21:34It's absolutely crucial that you have the right mix

00:21:38I'm just gonna add the spices to the pork liver basically together with the right amount of bread

00:21:44We're gonna give that to our friends in the duck pond. Yeah

00:21:51It's a kind of risky dish in a way because not everybody likes liver

00:21:54But we will plate it and we will serve it the traditional way. Just do it slowly

00:22:00Stand back. Yeah, because that's liquid gold. We don't wanna lose any of that broth

00:22:06The broth for the liver dumplings should be clear

00:22:10And now clear soup the clear bouillon in there and that is gonna be the swimming pool

00:22:19The swimming pool for our dumplings, this is our favorite it's a savory dish it will be on any

00:22:25little small little village restaurant

00:22:28I'm basically

00:22:30getting those dumplings

00:22:33Into the swimming pool. Well, I am pretty sure that Manu and and Colin they will actually appreciate

00:22:40this kind of food

00:22:43Alrighty now you're looking at a menu like this tonight. What's your first thoughts?

00:22:49German food does have a little bit of a bad rap of being a little bit bland. So

00:22:55Yeah, it'd be interesting to see if they can elevate that so we can be impressed rather than have a meal that's like, okay

00:23:01I've really fond memories of

00:23:04German food like it's so hearty and wholesome

00:23:08Big portions. I want to almost be at a coma by the end of the night. So for me German foods right up my alley

00:23:15Now apparently he's an expert in German cuisine as well. Why not?

00:23:20I've only ever had German food drunk on Contiki

00:23:29We had to try like their traditional food, which was the snitcher which was literally the size of a plate sausage

00:23:36What else?

00:23:42Liver

00:23:43Dumpling and soup for sure. Do you think that's gonna be a winner?

00:23:47Um, I I'm not a liver fan

00:23:50If it doesn't taste like liver, well, it could be. All right. I love liver

00:23:54You know so much. Oh good. No, I

00:23:57Honestly like the strong flavor of liver

00:24:00My grandma used to give me liver every time I was sick

00:24:03Like it cuz she was saying, you know liver is full of the iron if I'm not wrong. There used to be a liver pizza

00:24:09Yeah, you wrinkle the liver

00:24:16I was brilliant guys

00:24:20Look at those they like little princess and princesses look at look at them. Oh beautiful. I love it. Look at them

00:24:26Looks really nice. You're happy. I'm super happy. Okay, if you're happy, I'm happy. I'm super happy

00:24:33It's not falling apart

00:24:35I'm happy and then I'm gonna do a test one. I think I think they're not done yet. Okay almost

00:24:46I would say flavor. I would say flavor. I would say flavor

00:24:52Two more minutes, okay, they were fluffy flavorsome. Give me one of them

00:25:03I was happy. I was super happy

00:25:11For me 9.5 at least

00:25:13All right, all right, all right guys guys guys, so

00:25:16Obviously now that we've been together

00:25:20You know for this amount of time

00:25:22I'll say let's share the first impression and what we think of the person now

00:25:27Okay

00:25:28So who would like to start when we walked into my pets?

00:25:32I saw you tell him like here we go a couple of Melbourne hipsters. They're gonna deconstruct every piece of food

00:25:37they're gonna be I'd latte drinkers and

00:25:40Okay, you two at the end of the table when you were you both when you walked in you're like, I

00:25:46Saw you guys. I thought you were loaded. Then I went to your house and I was like they're loaded

00:25:53It's not a really nice way to wrap someone up I

00:25:57Would never ever say that to someone

00:26:00I've worked so hard all my life for everything I have so it just feels a little bit insulting

00:26:06That's what I'm just saying from my heart

00:26:10Lawrence breeds a new fence Janie my existence offends Janie. So what am I meant to do with my words?

00:26:19It's one of those things where it's like if you believe what you believe and I believe what I believe and we don't need to

00:26:23Agree, I respect what you're saying Lawrence for me. I just feel like I think I'm smarter with my words

00:26:29I think I'm smarter with my thoughts. I think I'm smarter with my words

00:26:32I just feel like I think I'm smarter with my words and I think that there's just different ways that you can say

00:26:39Certain things to not offend someone you could have said you're strong women. You seem successful. You're driven you work hard

00:26:49Like, you know looking for new recipes to cook he needs to look for new words to describe people that are less offensive

00:27:03I

00:27:11Would you love your house

00:27:22Yep

00:27:23Time to plate up and serve it our first dish

00:27:27The entree has turned out the way we wanted it. Absolutely. We were really happy with that

00:27:32There's actually no German restaurant in Australia who would actually serve that never been so I haven't come across one yet

00:27:39Yeah, I would say probably less than 50% of people

00:27:43Would have had liver at that table, but you're gonna show to the judges

00:27:48Like what German flavors really are try and pick the nice ones

00:27:53And I am trying to pick the nice ones. You think I'm going after looks or what?

00:27:57Okay

00:27:59Okay, and look we got exactly the right amount of dumplings

00:28:05Okay, those ones are the best ones. This is for Colin. This is for menu. Let's go

00:28:20Thank you, thank you

00:28:24Thank you

00:28:28Oh

00:28:29Walking in with that leave a community super and putting it there. Thank you darling. Thank you so much

00:28:34Everybody was kind of looking. Oh, what is that Libby super? Yeah, basically soup, you know, nobody's gonna go hungry

00:28:41I've never made a better one in my life

00:28:44Enjoy guys

00:28:46Thank you. This is not what I expected. I was expecting dumplings wrapped in my pasta or something

00:28:51Not just to bring big brown balls

00:28:58They don't look pretty let me say that I

00:29:03Am starving. However, this just this is just my worst nightmare of a dish

00:29:21To be honest if I have to give that my own judgment

00:29:26It's at least 9.5

00:29:46Our first German team has just served their first dish of the evening

00:29:51Liver dumpling soup and being an elimination night Robin and Andrea are banking on not dropping the ball

00:30:01To be honest if I have to give that my own judgment, it's at least 9.5

00:30:10No, I'm not kidding honestly, I've never made a better one in my life

00:30:21Thank you

00:30:27Bon appétit, thank you. Thank you

00:30:30We go

00:30:48The broth was he was good

00:30:51It was literally breaking down then the intestines and the metallic flavor of this liver

00:31:01The liver tasted disgusting

00:31:09It's such an overpowering flavor

00:31:23It was like

00:31:24Comfort food on steroids for me. Like I perfectly understand where this dish coming from as a very strong identity

00:31:33Did it look pretty? No, but I

00:31:37Absolutely. Enjoy the flavor

00:31:39With a nice grill a piece of bread. It will I will just elevate the dish to its fullest for me

00:31:46Was a it was a yes

00:31:48To me like really super salty

00:31:51The

00:31:53Balls were way too big

00:31:55Like so maybe do three smaller ones. There's so not sort of in your face, but it just

00:32:12To me they're just too big too mushy. I would way prefer to eat my own tray over this

00:32:18The feedback was as divisive as liver itself now

00:32:22I'm nervous because at this point, I don't know if we're ahead. I do not like being in this position at all

00:32:39Robin Andrea front right labor canoodle soup a

00:32:42You've got balls to serve this dish to this table

00:32:46I'm telling you that now you've both got balls because this is a very polarizing dish

00:32:53But I I love that you've taken your heritage to us that's what my kitchen rules is about I

00:33:00Actually liked the texture of the dumpling. The soup was beautiful clear beautiful stock

00:33:07but

00:33:10Both

00:33:13Salt is your enemy man

00:33:17Salt is the is the killer

00:33:21Did you

00:33:22Sort it when he was cooking or after you cooked it. No, no, it was solid like while he was cooking basically

00:33:29Okay, that is

00:33:30The mistake you need to fix

00:33:33And I'll tell you why as you cook a stock that is already salted as a radius and

00:33:40The stock evaporates the salt intensified

00:33:45So you always start maybe with a pinch of salt

00:33:49But not fully seasoned. This was actually not even salty for us for a German restaurant. Okay?

00:33:57But like that critic I totally get that okay totally so

00:34:02Great stock without a doubt

00:34:06But a little bit too much salt for for my liking yeah, sure sure

00:34:11We were disappointed with the critiques. We wanna do it a traditional way

00:34:15Thank you

00:34:19I wouldn't cross my mind that it's too salty

00:34:24Look that's the German way

00:34:27Was it too salty for you? I know normally you overdo it. That was not over salty

00:34:31But you know is that we need to cater for the majority. That's fine. Okay, so we need to pull back on the salt a bit

00:34:36Pull it back on the salt. Yeah, that's fine. Okay

00:34:38Yeah, let's go and start the main now. Okay for main we're having Frankish breadwurst with potato salad and red cabbage

00:34:46What do you think about the potato salad? We turn it into a potato salad

00:34:50What do you think about the potato salad? We turn it around again? Yeah

00:34:57We've made that potato salad with the dressing earlier

00:35:01But after the initial critique now, we want to make sure it's seasoned right and not too salty

00:35:09It should be much more salt in there

00:35:11We just leave it at it is okay. Yeah, I don't okay. I better don't put any more salt into the potato salad

00:35:18Yeah, yeah for me more flavor, but okay

00:35:23Otherwise we upset everybody and they're all gonna die of heart disease

00:35:32The bratwurst for the main we're gonna put in the best pork mince basically available

00:35:41Obviously like we're gonna put our special

00:35:44Spices in the Andrea which you know, which is that's the secret to a good sausage. The sausages are gonna be amazing

00:35:53We want to make it to kitchen HQ

00:35:56Like, you know, they're gonna be spot-on. There's a fair bit of my room in that. There's mace salt pepper

00:36:03ginger

00:36:05nutmeg and

00:36:06Parsley and some other spices which you can only get in Germany, basically

00:36:14I think we slowly getting somewhere here

00:36:27It's got the right flavor

00:36:32What do Italians yes as a nation, yes think of German food do they look down upon it or

00:36:39Level no

00:36:42I've got the answer to that. I've got the answer. They look at every other cruising down. I

00:36:49Honestly think that

00:36:52Robert and Andrea they're gonna be second or they're gonna be last

00:36:56I think because like they offer this like type of love the way they're gonna be second

00:37:05Unless Robert Andrea's gonna beat our score tonight

00:37:09We're at the top it's cold up here

00:37:14We're gonna put all the all the stuff in there ready to be stuffed

00:37:19Yeah, we've got the sausage mix you're gonna load up the sausage machine. You have to set it

00:37:25Let it sit down a little bit. Yeah, so we don't have any air pockets because you don't wanna have air pockets

00:37:30Yeah in the sausages. Yeah, I'm really excited because I'm I'm actually super proud with our sausages

00:37:37Apparently, I'm the sausage King basically

00:37:42The machine is loaded

00:37:43So if it takes too long to put it into the casings

00:37:46You will run the risk of that actually the sausages are gonna go drier than you would like them to be

00:37:52I'm gonna get the skins going now

00:37:54Sausage skins. It's like basically intestines of pork. They've been soaking in the water

00:38:01You have to take it a little bit careful. Yeah

00:38:07If

00:38:14You do it too rushed we're gonna end up with split sausages basically

00:38:20You have to massage it a little bit like that. Yeah, that's what you do. Yeah

00:38:26It's just gonna do it like this and you turn it

00:38:30Slowly shit, it's already split

00:38:37Okay

00:38:38Chill out. Okay. I forgot enough skin. Do we have enough skin? Take a new one?

00:38:43Come on, come here

00:38:44Look at me. Look at me. Look at me. Chill out. Okay, true time. I

00:38:50Never had skins breaking like that. I

00:38:53Need two minutes. Okay. Yeah

00:38:56I'm beside myself because this could derail our entire operation. Just think for a minute how you want it

00:39:04It's shit

00:39:07Come on try again

00:39:16In the south of Sydney the pressure's on for Robert and Andrea with one team going home tonight

00:39:25And right now the sausage King has hit a snag I

00:39:31Need three minutes, okay. Yeah

00:39:34The

00:39:36Sausage skids kept on tearing

00:39:39First that thing that thing is too sharp. It's cutting. It's cutting. It's destroying the skin. Oh

00:39:47German food is really close to our heart and

00:39:50German sausages are my life. We need to get those sausages absolutely spot-on as we always do to stay in the competition

00:39:58There was a plastic thing. This is too sharp

00:40:02This destroyed the cancer skin who is this plastic thing, you know, which one I know which one you mean. Yes. Yes. Where is it?

00:40:08I'm I'm getting really frustrated at this if you don't have any skins left. We don't have any sausages. Thank you

00:40:16Brilliant. I

00:40:18Changed the device from the metal to a plastic one

00:40:22But it costs us time. Yeah

00:40:25And

00:40:27Now I know this is actually much better

00:40:29Because at the speed we are going it's not really good

00:40:32The longer it takes to actually do that the temperature of the meat gets too high

00:40:39Diverse and the more dry at the sausage will actually become basically. Yeah

00:40:44Chill, okay

00:40:47I just I have to have the right feeling for it. Okay, okay and just slow down now and concentrate. Okay?

00:40:55We had to be so careful now the pressure was building

00:41:01We were petrified that we won't end up with enough skin

00:41:07Slowly slowly slowly

00:41:10Yeah, okay. Okay. Come on we can do that. Come on

00:41:14Okay, come on

00:41:16Can do the rest put them in?

00:41:18Like link them up

00:41:20Knowing

00:41:24No, hold on no, no, come on till out twist it look just do it slowly

00:41:29I know when you I know when when you twist them, I don't know why you don't do I know don't don't stress

00:41:34Hold on chill, okay

00:41:37You were twisting him and they just skipped on breaking was really frustrating

00:41:44Either you cry or you laugh if I didn't know what to do at that point

00:41:48Yeah

00:41:51Okay, just try we do our best now

00:41:56This is super crucial what we're doing right now if you can't make the sausages we will be eliminated from the competition

00:42:05Obviously, we don't want to go home. We don't want to go home

00:42:10And if we only get them one day

00:42:12They can have only one no, but like why is it why is it splitting? I don't know. I don't understand it

00:42:19I'm like super stressed and like I was so I was I was petrified

00:42:24This one is it was like a horror movie. We're trying to save as many sausages as we needed

00:42:29Our sausages our pride and joy

00:42:35Slow down slow down

00:42:37And it can't be the reason that we get knocked out of this competition tonight

00:42:43Okay

00:42:45Okay, that's the last lot got more than that's it took need

00:42:50Jesus Christ

00:42:58Finally the last part you could twist them like you usually do it and then we finally managed to get the right amount out what

00:43:05We needed

00:43:06Okay, we've got enough sausages finally

00:43:10It's actually really tough in that kitchen, you know cooking at home. It's a different stress level then

00:43:17Presenting it to money and Colin

00:43:19Okay, come on. We can do this. We need to go stay waiting for a long time. Okay. Yes. Yes

00:43:31We've heard so much about their sausages and how they cook them at their at their market stalls

00:43:37These guys know what they're doing. So we're thinking they're gonna knock this bratwurst out of the park the breath worth sausage

00:43:45It has to be big

00:43:46like

00:43:48You're on the sausage that match the balls. Yeah, I do. Yeah, we're getting the whole package

00:43:53We're gonna make it. Hopefully the bratwurst has a good kind of spice mix the red cabbage

00:43:59I think they're gonna cook the cabbage potato salad yet. Yum

00:44:01Maybe it will have some cornichons and maybe some boiled egg or something in it. It sounds good

00:44:07I think the elements will be delicious. Hopefully they can pull it off

00:44:12We've heard about Robert's sausages every instant restaurant

00:44:16This is what they do. This is a whole cuisine. This is in their blood. So yeah like until it's the end of the night

00:44:22I'm not gonna know and it sucks. I don't feel safe at all

00:44:26The

00:44:31Sausages should be crispy on the outside. They should be full of flavor five minute warning. Okay, don't burn them

00:44:42Finally we're getting everything on the plate with the sausages who is serving potato salad and red cabbage

00:44:49We are ready, okay

00:44:52Can I put them in there? Yes, you turn the barbecue off and then you do the sauce and I start plating the sausages

00:44:58It's a relief. But at the same time I'm really annoyed

00:45:03The sausages are not like the way you want like the way I actually

00:45:07Wanted to have them. I'm worried that the

00:45:11Sausage meat has now dried out too much because it took too long to cook

00:45:16Which would be devastating

00:45:19That was pretty intense I'm actually feeling pretty exhausted right now

00:45:24Okay, so we've got two each. No, I'm putting the red cabbage in the bowl

00:45:30And then we're ready to serve. Okay. Yeah

00:45:34I've got the nice mustard here what we mix ourselves and then we've got our

00:45:39Okay, that's it, are we ready? Which ones are we giving the judges? This one? Yeah, this one for Manu. Okay, and pick the one for Colin. That one

00:45:49Okay. Okay. Okay. I grab the curry sauce. Okay, let's go

00:46:09Oh

00:46:15Hello guys, hello guys, wow, the main is served guys. Thank you

00:46:29Thank you, thank you

00:46:34Robert's been talking about his sausage since we met him

00:46:39And he enjoyed it

00:46:43Thank you so much

00:46:46Two whacking great sausages. Massive bratwurst. This is his expertise. This is Robert on a plate. Yeah

00:46:54Those sausages look profesh. Yes

00:46:59So what's what's the idea behind this

00:47:02it's an optional thing to have on to the bratwurst which

00:47:06Turns it almost into a currywurst basically so that's the idea behind it. Okay. Thank you

00:47:24You want to show to the judges what sherman sausages really are

00:47:36This means so much to us

00:47:39But i'm really worried now the bratwurst maybe too dry

00:47:47I I hope not

00:48:01It's been a struggle for robert and andrea to plate their sausage main

00:48:06When they cut into the sausage, it's a bit more tougher than we wanted. I hope those sausages are not dried out too much

00:48:16Now they're hoping their small goods can do big things to keep them safe tonight

00:48:24Thank you, thank you

00:48:26Thank you guys. Thank you

00:48:29This famous sausage i'm expecting big things

00:48:35Thank you, thank you

00:48:41I'm hoping that his german sausage tastes as good as he has boasted

00:48:49Very traditional. Yeah

00:48:57I'm expecting the juiciest sausage full of spice and flavor

00:49:04So

00:49:10The sausage is dry

00:49:15Oh, oh dry sausage. Oh god

00:49:21Some water

00:49:25Hannah is really putting on a shot. I think it's just called playing a game. Sorry doesn't really

00:49:33Work I just vomited in my mouth

00:49:43I can't even describe it cardboard in the skin dry dry dry dry i'm trying

00:49:52God it's going on

00:49:55All right, I feel bad

00:49:58like we've all

00:49:59Sat and listened to rob at the sausage stall, but it was so dry

00:50:04Potato, I wish they'd put some seasoning from the soup into the potatoes because they weren't seasoned at all

00:50:11I was actually expecting a way thicker sausage like yeah

00:50:14It's so much more flavor and moist and juicy. I don't know like the sausage is the main hero of the dish

00:50:21and I actually think it's

00:50:23pretty bad

00:50:26Yeah, there's still hope we might still have a chance to get have another crack

00:50:30All i'm thinking about is walking through the doors of my kitchen rules headquarters. I think he deserves one hell of a very very low score

00:50:39I'm like blown away. I'm speechless in probably a bad way

00:50:42So

00:50:52We're gonna show the judges the true flavors

00:50:55Of german sausages some of the consistency might not be perfect, but I hope that we have done just enough

00:51:03Obviously, we don't want to go home

00:51:06Robert and andrea for our main course she gave us a frankish air bratwurst with potato salad and red cabbage

00:51:12and

00:51:21Sometimes I don't like my job

00:51:28The meat in the sausage it's too dry mate

00:51:33And I don't know if that's the stress of the competition

00:51:36or

00:51:37We don't have the right equipment or whatever whatever whatever or for me

00:51:41It didn't it was a foul

00:51:44And it actually quite breaks my heart to say that

00:51:56You tell me what you think about your dish

00:51:58And be honest with me. We had we had some we had some hiccups in the kitchen with the main

00:52:04one of the main issues was that

00:52:06like some of the skins were

00:52:08Splitting which they normally wouldn't be splitting

00:52:11And that means that the meat was sitting outside for too long, basically

00:52:18That's it's not an excuse

00:52:21It is an excuse and the reason why i've asked you that question is because

00:52:25You know better than all of us here that you

00:52:29Are not happy with what you served

00:52:32The sausage dry

00:52:35The potato

00:52:37Is unseasoned no enough love in there

00:52:40Unfortunately, it didn't work out in the kitchen for you. Sorry

00:52:45Yes, we didn't want to serve them

00:52:49Dry sausages we accept the critic it's I felt shattered, you know, I just felt like

00:52:56Why did this happen today to us we didn't want that to happen

00:53:02Now black forest cake

00:53:08Is that you andrea, yes

00:53:10Are you able to bring?

00:53:12I hope we can redeem ourselves with dessert

00:53:16You hope or you will I don't think we hope it like this

00:53:20Oh, well, okay do so. Yeah. Thank you. Thank you. Thank you. Thank you guys. Thank you. Thank you

00:53:30My heart goes out to them it just hasn't gone right I hope they bring a really fabulous dessert

00:53:38I really would love to see henna and lawrence eliminated rather than robert and andrea

00:53:53Look the the critique is correct. The critique is correct, you know, that's correct

00:53:58Look, we knew it. We knew it after the critique from the main we could be

00:54:04equal with

00:54:06henna and lawrence

00:54:07But look at me now shake it off. We need to get the dessert out of them

00:54:11So everything relies on the last dish one more

00:54:15Dish to serve let's make this one count like a mess

00:54:27Tonight our first german teams feeling the squeeze after their sausage fail

00:54:33Because i'm doing a lot more cream because i'm doing two cakes

00:54:37So to stay in the competition, they'll need their black forest cake to get them out of the woods

00:54:44Because i'm drenching it now i'm going to cut the cake. I think that's enough

00:54:47Yeah after taking the critique for the main it was a bit hard to pull ourselves together now to get that

00:54:55Dessert out

00:54:57All right tonight. We know one team will be eliminated. I'm really

00:55:01Hoping I can nail that dessert because i've made it many times no second chance

00:55:06Okay, how about I hold it? No, no, no go away. Do you go please please leave me alone?

00:55:14So tonight i'm in charge of the dessert

00:55:17Ah, i'm scared

00:55:19I'm, so scared. I will break it

00:55:21Black forest cake should be three layers because you need to put the cream and the cherries in between

00:55:27Okay

00:55:29Okay, no, no, I don't need you I just need to do it slowly

00:55:34I picked the cake from my grandma's recipe book

00:55:38Which has hazelnuts in there, which makes it a bit more crunchier than sponge cake

00:55:44It makes it a bit more tricky

00:55:46to cut

00:55:47Oh, okay. The first layer is done

00:55:50No, no, no, no go leave me alone. Go away

00:55:54Okay

00:55:55Robert is trying to come and help obviously because he can feel me being stressed and i'm normally not like this

00:56:00But at this time like just don't talk to me. There's so much pressure on this cake

00:56:05I'm slicing the layer and I can tell the cake is drier than i'd like

00:56:10I'm so scared now this will break

00:56:15I'm hoping that once I add the cherry liquor and cream it will be okay

00:56:19Okay, leave it. Leave it. Don't touch it. Don't touch it. Yes, I did it

00:56:24Ah

00:56:26And that was the hard one, okay, let me finish it

00:56:29The black forest cake we choose because it's a traditional dish

00:56:34In germany, you get the cake on most of the dessert menus

00:56:37Okay

00:56:38So that's the part now where I drench the second layer with the schnapps because you really want to taste the alcohol in the cake

00:56:44So you should taste the chocolate. You should taste the kirschwasser and you should taste the cherries

00:56:49Okay, i'm just putting the third layer on

00:56:52I'm pretty happy with it, you know, but the pressure is tripled now since I had this feedback from the main

00:56:59At this point i'm proud of the cake

00:57:02But now I have to put together the second cake because the cutting is really important and if something goes wrong

00:57:08We have some extra

00:57:10pieces available

00:57:12So

00:57:18I have memories of a black forest cake because my grandmother used to make something of this nature

00:57:24Black forest cake executed well can be delicious. Lots of cherries soft chocolate cake

00:57:31If they smash this dish out of the park, they're still in with a good chance. I hope they can get that balance, right?

00:57:38I do think that every every dish has the potential to be a 10

00:57:43No matter what dish it is as well as long as it is executed well

00:57:48So not because I want them out. I just I just really feel I just really feel for them and

00:57:54So it's I really hope they're gonna they're gonna pull up a very good dessert to be honest

00:57:59Well, someone someone has to go at the at the end of tonight

00:58:03Obviously i'm nervous to see the dessert but I feel like our entree was better than theirs and mains

00:58:09Kitchen hq is just around the corner. I just don't give up

00:58:12It's it's there's a little bit of a dog in me. That's just like still a chance still a chance

00:58:21We really want to give them an awesome dessert now and tonight on a high

00:58:26That's exactly what we're aiming for. Yeah, okay

00:58:30We hope that grandma's cake saves tonight

00:58:33Yeah

00:58:36After the main critique everything is counting on the dessert, which i'm scared to cut now

00:58:58The first slice we just put away we thought okay this one needs to go

00:59:03The second one broke too

00:59:09Next one it's gone. It's gone

00:59:14Okay, I just need to do it more slowly, okay

00:59:20They're all falling apart i'm just like freaking out now that's exactly what I don't want. Okay

00:59:32I'm kind of panicking at this point. I can already see the disaster

00:59:36Unfolding and I can't actually stop it

00:59:39Give me that second cake. I want to put my knife into that second cake

00:59:43And if it's actually not hard as this one the top

00:59:47I'm, just gonna use that one

00:59:52Huh, there we go careful careful

00:59:56Do it slowly because we don't have many left to waste. Yeah

00:59:59So

01:00:01Second cake is much easier to cut

01:00:04But it's still not slicing the way I'd like to i'm probably added too much cream

01:00:10Hopefully there's a few pieces in there which we can save

01:00:13At this point we just need to get as many slices out as possible and get it to our guests. Okay

01:00:18Seriously, what else can go wrong today?

01:00:22We need to get them out now because otherwise they will fall apart. Okay

01:00:25Look this one is good this one for colin. Yeah, take this one. Take this one. Yeah, take it

01:00:32I don't like how it looks so I hope they like the flavors

01:00:36So

01:00:51Oh

01:00:53Dessert is served. Thank you henna and lawrence scored 53

01:01:01Thank you, thank you so we have to go higher than the team on the bottom

01:01:06so

01:01:08There you go guys, thank you so much robert and andrea they look

01:01:14Bad

01:01:15Extremely disappointed and sad

01:01:19The cake is falling apart

01:01:25It's not the best looking dish it's it it's it's frumpy

01:01:30But it can look really average and then you taste it and you're like wow

01:01:36So

01:01:54Watching them try the cake is nerve-wracking

01:01:59We need to save our score with the dessert

01:02:02I'm hoping that the flavor will be enough to stay in the competition

01:02:20Robert and andrea's black forest cake may not look pretty but they have everything crossed that the flavor is a winner

01:02:31Try the cake

01:02:33It's nerve-wracking

01:02:35I mean, we know that the flavor is there. We know that it's just not

01:02:39Presented

01:02:40Like we would have loved to present it. Yeah, we just have to beat henna and lawrence

01:02:52Thank you, see you soon. Thanks. Thank you. Thank you guys

01:03:01What a bitchy

01:03:21The cakes i'm a bit of a lean there was definitely some nuts through there's more like a biscuity base that was really nice

01:03:31Flavor is there but my dessert is a kind of collapsed

01:03:38I've never had a black forest cake like this before. It's a lot of cream. It just didn't kind of work

01:03:44But that's a positive thing for us

01:03:50Look black forest cake yum

01:03:53Didn't look very appealing but it was tasty

01:03:55Oh, I guess you know this if you like a bit of a chocolate ripple cake with a bit of cream chapped in

01:04:00It's pretty good. But um, it just hasn't had that beautiful sponginess that a black forest should have

01:04:06It was just a bit unbalanced with all the cream

01:04:10I don't know. I think we have a chance it's going to be brutally close though

01:04:14Every point's going to matter

01:04:16We may still have a chance in this competition. We may still be walking through into my kitchen rules headquarters

01:04:23We still feel like there's a neck and neck there because at least andrea and and robert brought out an edible dessert

01:04:29Whereas hannah and laurence definitely didn't

01:04:40Robert and andrea dessert black forest cake. Um

01:04:45I'm not from germany. Well, I grew up eating black forest cake. It was all about the softness

01:04:52the softness of the sponge that just

01:04:55Thin layer of cream the cherries with sort of a thick cherry sauce and that kirsch

01:04:59So that's the nostalgia is obviously playing in on on my version of the cake

01:05:04I would have held back in the cream. Obviously. I know what's happened. The cake's a little bit dry. You've panicked

01:05:09You've put extra cream on to try and moisten it

01:05:13Um, I don't know if the bottom is meant to be like that

01:05:15Maybe it's a lucky mistake because I quite like the chewiness

01:05:18No, that was meant to be like this because my my grandma because that's a new one on me. Yeah

01:05:23Congrats. It showed me something new

01:05:25I think my first

01:05:28Fork of the center

01:05:31Yeah, I could taste the flavor of the black forest with the kirsch and

01:05:35The cherries and and the sponge cake and the cream all together. It tasted good

01:05:40But yeah, I think also the ratio crime cream versus biscuits was just I think was a little bit too much cream

01:05:48All right, we'll see you soon. We're gonna do our scores. Thank you. Thank you guys. Thank you. Thank you

01:05:59Okay, the critic was not all bad

01:06:01We wanted to show we can really cook and we can so i'm disappointed that it didn't work today

01:06:07I hope that we've done just enough to stay off the bottom and beat hannah and lawrence

01:06:13We'll have to get a better score than 53

01:06:17Trust

01:06:18But we know we can we can do better and you know, we do better on a daily basis. Basically every week we do

01:06:25Every day doesn't matter

01:06:27How do you take it off? I love I love you. That's all I still love you

01:06:34It's now time for the guest teams to score out of 10

01:06:39Robin andrew's instant restaurant last one for the round. Yeah, um

01:06:44Entree was the liver dumplings in the soup. Yeah, um

01:06:49Look, the liver dumplings. Okay, the salt just boiled it for me. It was a good dish

01:06:54We really quite enjoyed it the flavor the combination. No, honestly, I really enjoyed

01:07:00I didn't enjoy it

01:07:01Too salty didn't enjoy the texture

01:07:05And then for mains you have the sausages with the potato salad and the red cabbage

01:07:10I for me that

01:07:12Yeah, it just wasn't that night with the sausages. I tried to get through much of the sausage as I could but that's like a

01:07:17Inedible sausage. They were so dry the breakfast. No flavor. No seasoning

01:07:22Potato salad had nothing for dessert the black forest cake

01:07:27Too much cream

01:07:29overcooked

01:07:30we've been hammered about like looks and how

01:07:33and that's just like

01:07:36Slopped on a plate flavor wise

01:07:39Was it was okay every once it did the family was there

01:07:43I felt for andrea because yeah, it tasted the flavors were there

01:07:48However, it was just on the executions with the layers of the sponge just didn't work. No

01:07:54So what do you think? I don't think we can give them any more than a four in my opinion. No

01:08:00No, I agree. Very disappointing overall. Yeah, let's do a three. Let's do a three. It's gonna be a four four

01:08:07Give them

01:08:09six out of ten

01:08:11Agree, I think as a whole

01:08:13It was pretty it was I think it was the weakest in some restaurant of the entire competition

01:08:17I'd be stupid not to be strategic on scoring especially in the last one

01:08:21because

01:08:23I think it's gonna be so tight

01:08:25and I think like

01:08:28Overall I give it a three out of ten

01:08:31So

01:08:36Our food is

01:08:37comes from the heart

01:08:39We want to make it to kitchen hq

01:08:42We would love to stay in that competition and show that we can actually cook much better

01:09:01As the last instant restaurant of round two draws to a close

01:09:05Two teams are about to learn their fate

01:09:08Who will stay?

01:09:10And who will go?

01:09:11Robert and andrea, let me say

01:09:14That you have made us all welcome around this table

01:09:18But now it's time for business

01:09:21Hannah and lawrence

01:09:23After your best efforts

01:09:25You earned just 53 points

01:09:28That leaves you at the very bottom of the leaderboard

01:09:34Which means you could be leaving this competition tonight

01:09:40Please take your place next to robert and andrea. Thank you

01:09:45Where are they going home are we going to my kitchen rules headquarters robert and andrea now it's time for your scores

01:09:55The guest teams have given you a combined score of

01:09:5820

01:10:0320 out of 50

01:10:08That's pretty bad pretty pretty bad

01:10:12I was expecting that. I thought that was fair and now it's our turn to score each dish out of 10

01:10:19So

01:10:21For sure you served a little soup

01:10:25I love your little uh meatball of liver very different to anything we've had before on my kitchen rules

01:10:34Beautiful stock, but unfortunately, it was the salt that brought you down on this one your entree. I score you

01:10:42Six

01:10:45The scum giving you for your entree

01:10:49Is a six

01:10:51The score of six we were both pretty happy with it. We think we served a good dish

01:10:57Six is for entrees. Holy smokes our entree received two fives

01:11:03For main you served frankishay bratswood with potato salad and red cabbage

01:11:09The sausage dried out there was something wrong with the mix and the potato salad needed seasoning

01:11:14And

01:11:16Not a great main course unfortunately the scum giving you for your main course

01:11:23Is a two

01:11:27For your main course tonight I score you

01:11:32Two

01:11:34Two

01:11:39Deflating score

01:11:41Deflating score. Yeah, look I take it. Yeah, we take it. We take that score. It comes down to the serve now

01:11:50Two twos that's in a pretty low score, but we bond dessert

01:11:56So we're still not safe

01:11:58Everything is riding on this dessert. I gotta remember to breathe

01:12:05So

01:12:06Dessert black forest cake

01:12:10I'm, i'm glad you gave us a little piece of your

01:12:13history on a plate

01:12:15Uh, I liked the crunchiness on the bottom. The cake was a little bit dry. So we overcompensated with the cream

01:12:24Love the kirsch love the cherries, but not good enough to make it a great dish

01:12:29So the scum giving you for your dessert

01:12:34Is a five

01:12:39For your dessert tonight I score you

01:12:43A five

01:12:47Robert and andrea that leaves you with a grand total score of

01:12:5346

01:12:5646

01:13:03Definitely not what we wanted

01:13:05It's really uh far away of what we wanted. Yeah disappointed in ourselves today

01:13:11still, you know, we love each other and we

01:13:14We will cook again the same dishes and we know we can nail it

01:13:19Just not tonight

01:13:22So

01:13:24With a score of 46

01:13:26It's alfie design to robert and andrea as the lowest scoring team

01:13:31And that means they've been eliminated from the competition

01:13:35hannah and lawrence

01:13:36You are safe

01:13:40Told you anything can happen in this competition

01:13:43Speechless grateful, obviously so grateful that we're still in the competition. So we now have

01:13:50A one in six chance of winning 100k

01:13:53Robert and andrea, we were happy to have you around the table with us and we're gonna miss you robert with all your

01:13:59Funny stories you've got told us around the table

01:14:03Thank you

01:14:06Lawrence has always said we are walking through kitchen hq and it's finally happened. We manifested this babe

01:14:12You

01:14:15Next time the stakes have never been higher

01:14:20across three thrilling nights in kitchen headquarters

01:14:23We've been to your house. Yeah, welcome to our house

01:14:27Six teams will compete in epic challenges. We have no time

01:14:31The weakest teams will book a spot in an elimination cook-off. I don't want to go into the elimination cook-off

01:14:37On the final night one team will be eliminated

01:14:42In our first kitchen hq battle the teams take on the dreaded get a fridge challenge

01:14:51Oh, I want to be sick

01:14:54Half the teams will cook a main the other half will cook dessert

01:14:59So much pressure and stress I can taste that's burnt. This will show off. They're like one trick ponies

01:15:06Who will become the dark horses?

01:15:08Perfect go straight to the top from the bottom

01:15:11That would be like a cinderella moment

01:15:14That sets the competition

01:15:16Alight. Wow. Yeah never had that before. I think this is genius in their quest to become

01:15:24mkr champions

01:15:25There's gonna be a few upsets. I'm telling you that now

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