My.Kitchen.Rules.AU.S14E14.WEB

daily Vid

My.Kitchen.Rules.AU.S14E14.WEB   My.Kitchen.Rules.AU.S14E15 >>> https://dai.ly/x97ubj0

Transcript

00:00:00Previously, after surviving two rounds of instant restaurants,

00:00:07the top six teams entered kitchen headquarters for the first time.

00:00:12I can't believe we are here.

00:00:15But the excitement quickly turned to fear.

00:00:20The team that will cook the weakest dish will be fighting for their lives in an elimination cook-off.

00:00:25While the pressure rattled the favourites.

00:00:30We have no time.

00:00:32You're freaking out.

00:00:34It was loved-up couple Hannah and Lawrence

00:00:37Babe, it's not cooked.

00:00:38that became the first team to guarantee a spot in an upcoming elimination cook-off.

00:00:44The lamb is, for me, really undercooked.

00:00:47We're absolutely gutted.

00:00:49It sucks.

00:00:51Tonight

00:00:52Let's go!

00:00:53Who will join Hannah and Lawrence?

00:00:56Someone's going into an elimination cook-off.

00:00:59It all needs to be perfect.

00:01:01We sure don't want to be in elimination.

00:01:04The weakest dish was cooked by...

00:01:09Plus, one of these teams is about to win the biggest advantage in MKR history.

00:01:17A massive reward.

00:01:19Wow.

00:01:21Bigger than anything that's happened on this show before.

00:01:52I'm really keen to get back in the kitchen today.

00:01:55We won Dish of the Day last challenge.

00:01:57And we're going for Dish of the Day again.

00:01:59Doubling up.

00:02:00We're coming for it.

00:02:04The competition has definitely intensified.

00:02:06Kitchenette quarter is definitely harder.

00:02:09Today, someone's going to elimination.

00:02:11Yeah, so it's super nerve-wracking.

00:02:13We don't want to get this wrong.

00:02:16Hello, hello! Welcome.

00:02:18Bonsoir.

00:02:22Teams, welcome back to Kitchen Headquarters.

00:02:25As you've already learned,

00:02:27this place can pile on the pressure like nothing else.

00:02:31We've got a lot of great recipes here,

00:02:33so we're going to try to make sure that it's a piece of cake.

00:02:36We're going to go through the ingredients.

00:02:38We're going to go through the ingredients.

00:02:40We're going to go through the ingredients.

00:02:42We're going to go through the ingredients.

00:02:44like nothing else.

00:02:48So the challenge today will take place over two rounds.

00:02:53The team that cooked the weakest dish in round one

00:02:57will be joining Hannah and Laurence

00:03:00in an upcoming elimination cook-off.

00:03:02Last round, we served undercooked lamb,

00:03:05so now we're out for elimination,

00:03:06and it is heartbreaking.

00:03:08I do not want to be here.

00:03:10Round two, we'll see the remaining team cook-off

00:03:15for a huge reward.

00:03:17Something that's never been seen

00:03:19in kitchen quarters in my kitchen rooms.

00:03:22It's big, it's gotta be worth fighting for.

00:03:25What could it be?

00:03:25I mean, maybe...

00:03:27A car?

00:03:28I don't know.

00:03:31Kaz and Fergus, you cooked a dish today

00:03:33in the last Pick a Fridge challenge,

00:03:35those beautiful ricotta fritters.

00:03:39In doing so, you guys jump straight into round two.

00:03:46Oh my God, we're safe today.

00:03:48Good.

00:03:49I'm happy to be standing out of this one

00:03:50and kind of getting that free package

00:03:52through the next round.

00:03:54Yeah. Yeah.

00:03:56So that means Mike and Pete, Simone and Viviana,

00:03:59Jenny and Maddie, and Rob and Liam.

00:04:02In round one, your task is to cook

00:04:05a magnificent signature entree.

00:04:10A sensational starter that starts the meal with a bang.

00:04:15Yay, we love entrees.

00:04:17We love entrees and we can think of so many options.

00:04:25Cooking teams, to your benches.

00:04:28Others, on to the mezzanine to watch on.

00:04:30Come on guys, you're the last.

00:04:32I'm just the last.

00:04:34There you go.

00:04:35He has the last picture.

00:04:37This is like rubbing salt in our wounds.

00:04:40We have to watch everyone cook tonight.

00:04:41Oh my gosh.

00:04:43It's like sitting out of a game

00:04:44you really wanted to play as a kid.

00:04:49Teams, here we go.

00:04:52We want an entree to inspire and to be desired.

00:04:57The storeroom is stocked with everything

00:04:59you will need for this course.

00:05:01Remember, when in doubt, just cook.

00:05:05You have just 60 minutes.

00:05:07Aprons on.

00:05:09Let's go.

00:05:10All right, all right, all right.

00:05:11We've got 60 minutes to put something through.

00:05:13Yeah.

00:05:13Something that's elevated, something that is

00:05:15worthy of fine dining, I think.

00:05:17Worthy of fine dining.

00:05:18So what are you thinking today?

00:05:19We love tuna, so maybe mix it up with some avocados,

00:05:23some Asian flavors.

00:05:24Yeah.

00:05:25Let's do some barbecue, it's been a while.

00:05:26We've been stuck on desserts for too long, mate.

00:05:28Your time starts now.

00:05:34Go, go, go, go, go, go, go, go, go, go, go, go, go, go.

00:05:36Let's go.

00:05:45This round's super important.

00:05:46We don't want to be going to elimination,

00:05:48so we're going with what we like, which is meat.

00:05:50For entree, we're making lamb ribs,

00:05:53chamois, and toasted nut butter.

00:05:55It's going to make it a signature

00:05:56because we're all about cooking all the time.

00:05:59We're cooking on fire when we can and cooking meat,

00:06:01so we're going to use some hibachi grills,

00:06:03treat the protein well, and use fire.

00:06:08I'm just slicing these ribs up, Liam,

00:06:09to make them like individual.

00:06:11Yep.

00:06:12So we need about 20 in there.

00:06:13Cool.

00:06:14You really got to be smart and know what you're doing

00:06:17in this cook, because you don't have time for error.

00:06:20Really important to get these ribs in,

00:06:21we've only got an hour.

00:06:23So I really need this, it's already heating up.

00:06:25I've got to get those lamb ribs in there,

00:06:27nice and hot.

00:06:28I get the pressure cooker, load it with chicken stock.

00:06:31That technique renders all the fat down,

00:06:33then we're going to take them out,

00:06:34Rob's going to pat them dry, put them in a rub,

00:06:36finish them on the hibachi.

00:06:37Seven inch, eight inch, nine inch, sweet.

00:06:39Done.

00:06:39Just making sure they're all covered in that liquid.

00:06:42They're going to shrink up,

00:06:43down to half the size, so that'll be fine.

00:06:45This lands the star of the show,

00:06:46so I've got to make it perfect.

00:06:48Put the lid on the pressure cooker,

00:06:49cook the pressure cooker, we're on, we're looking good.

00:06:53Sweet.

00:06:57How's it going, Mikey?

00:06:58I'm going good, Pete.

00:06:59Our entree tonight is cured scallops

00:07:01with a lime creme fraiche.

00:07:03They are the main two elements.

00:07:05So I'm just drying Mike,

00:07:06I'm drying the scallops very quickly.

00:07:08Yeah, beautiful.

00:07:09It is a signature dish that I've cooked a couple of times,

00:07:13and it is actually more on the way

00:07:15to being a fine dining entree.

00:07:19The scallops are going to be dry cured

00:07:21in equal parts salt and sugar.

00:07:24The hardest thing is all scallops

00:07:26are different in sizes and have different curing times.

00:07:30Scallops is kind of smart

00:07:31because you don't need to cook them for too long,

00:07:33but something like...

00:07:34Why do you need to cook them?

00:07:35Cook, yeah.

00:07:37We've got a lot of work to do.

00:07:39We just need to make sure

00:07:39that we nail the curing of those scallops.

00:07:41All right, Mike, I've got the timer on for the scallops.

00:07:44I'm just going to pop them to the side.

00:07:45Let's keep motoring here.

00:07:47Yeah, keep motoring.

00:07:49We absolutely cannot be on the bottom

00:07:52because otherwise...

00:07:53We can't be on the bottom today

00:07:54because otherwise we'll be in risk of...

00:07:57Going into the elimination round.

00:07:59And that's not where we want to be.

00:08:00That's not where we want to be.

00:08:03We feel like a signature entree

00:08:04means something that you would cook to impress.

00:08:08So we're going to bring our absolute best entree dish today.

00:08:14We're making tuna and avocado tartare with nori crisps.

00:08:20We've made this dish for our family and friends at home,

00:08:23and they absolutely love our tuna tartare.

00:08:26We feel like it's something that really,

00:08:29if you get the balance of flavour

00:08:31and everything right on the dish, you can't go wrong.

00:08:34Especially as an entree too, it's not heavy at all, is it?

00:08:37No, it's a beautiful start to a meal.

00:08:39We do not want to be in that elimination cook-off,

00:08:43and we just want to make sure that we deliver

00:08:46the right amount of acidity,

00:08:47the right amount of saltness and sweetness

00:08:50so that it is perfectly balanced.

00:08:52Mum, make sure that you get those nori crisps perfect

00:08:55before you think about the mayo.

00:08:57You've got the time to get them right.

00:08:59Yes, Chef.

00:08:59So let's make sure they're perfect

00:09:01before we move on to the mayo.

00:09:02Yes, Chef.

00:09:03These are all my dishes, and she's taken charge.

00:09:07Mum's got the experience.

00:09:09However, I'm very organised,

00:09:11and I feel like I'm better under pressure than Mum.

00:09:14Right.

00:09:14Thank you, my daughter.

00:09:17Today's the day that we really deliver on this dish.

00:09:21I'm waking up to it, darling.

00:09:22Today it's very important that we're going to be

00:09:24like extremely focused, because we weren't last time,

00:09:27and we're not going to make this happen again.

00:09:29No, we're not.

00:09:30That is your station, not mine?

00:09:31Yeah, just one second.

00:09:32I'm just cleaning the octopus, okay?

00:09:33Ah, okay.

00:09:35For today's challenge, we chose insalata di mare,

00:09:38which is a seafood salad.

00:09:39We chose this dish because it's something

00:09:41that we really love.

00:09:43It's light.

00:09:44Very summery.

00:09:45Yeah.

00:09:45White wine.

00:09:46In.

00:09:47Measuring with love, as always.

00:09:49Yeah.

00:09:50Always measure it perfectly.

00:09:52So we want to make a traditional dish

00:09:54a little bit more elevated.

00:09:55So the seven elements of the dish are octopus,

00:09:59mussels, potatoes, broccoli, pickled onion,

00:10:03seafood mayo.

00:10:04And herb oil.

00:10:05There's a lot of element in a very short time,

00:10:08and I hope I will be able to nail it.

00:10:11All right, Amore.

00:10:11I'm going to start to put this one in the pressure cooker,

00:10:14because it needs quite a long time to do it.

00:10:17Cooking the octopus on the pressure cooker,

00:10:19it won't lose flavor, but it can be very mushy.

00:10:23If you cook for five minutes longer,

00:10:24or if you cook five minutes less,

00:10:27it's going to be hard and tough, the meat.

00:10:29So I need to nail the timing.

00:10:31Maximum speed.

00:10:33In.

00:10:34Ready to go.

00:10:35Now the octopus in the pressure cooker,

00:10:37and we've got only six more preparations to go.

00:10:39Only.

00:10:40Okay, mussels.

00:10:41Are you ready for the mussel, my love?

00:10:42Yeah.

00:10:43Okay, I'm going to start to prep.

00:10:44And as always, I'm always cleaning the seafood,

00:10:48because I love it.

00:10:52Gee.

00:10:53So are you guys a bit nervous cooking next to us today?

00:10:56I know, actually.

00:10:56Not at all, Amore.

00:10:57Are you?

00:10:58How did you feel when we brought out the hibachis?

00:11:00You're playing safe, as usual, no?

00:11:02And you're making octopus for a second time, I see.

00:11:05Open fire.

00:11:06Yeah, but different way, brother.

00:11:07Surprising every time.

00:11:09Janie probably thinks we're in trouble,

00:11:10because barbecuing is not cooking.

00:11:13Janie and Matty, are you guys feeling pretty safe,

00:11:15because we've got barbecues out,

00:11:17and barbecues not cooking?

00:11:18Very good.

00:11:19We've got a barbecue going.

00:11:20Gosh, they have heard through the grapevine

00:11:23that we've dissed barbecues.

00:11:26We hear the barbecue's a secret weapon.

00:11:28It's really simple and really baited.

00:11:31Come on, give us something more.

00:11:33Sausage and bread, please.

00:11:37Team's got 45 minutes left.

00:11:39Let's go.

00:11:43Darling, mussels.

00:11:44Grazie.

00:11:45How many?

00:11:46Uh, more than 20.

00:11:48So, Mike, we've got the scallops that are curing.

00:11:51We've got the lime-creme fresh dressing done.

00:11:54Cool, you're all good?

00:11:55I'm all good.

00:11:56Okay.

00:11:57So, Liam, I'm just getting these coals that we've heated up,

00:12:00putting them in the hibachi grill.

00:12:02Get a nice, hot temp on it.

00:12:04I usually do this in bare feet, Liam.

00:12:06Yeah, we do.

00:12:07Rob and Liam, we're excited.

00:12:09We see the coal.

00:12:10Barbecue boys are back.

00:12:11The grill boys.

00:12:12Feels like our first restaurant.

00:12:15What do you think, babe?

00:12:16Well, we're obviously in elimination.

00:12:18We're in the elimination round, I think.

00:12:20I don't wish bad on anyone.

00:12:21I would just look at the four teams cooking.

00:12:25What's best for us, I think, Janie and Maddie.

00:12:28100%.

00:12:29So, Maddie, I'm just getting the blender out.

00:12:31Yep, you're starting the mayo, Mum.

00:12:32Yep, gonna start the mayo.

00:12:34Perfect.

00:12:36Do not want to lose to them, that's for sure.

00:12:38I'm nervous to verse anyone else.

00:12:41We do not want to be eliminated.

00:12:42I think the best way to do that is verse Janie and Maddie.

00:12:46And on a personal level, we'd love to kick their ass.

00:12:49So, we're doing the avocado today with some shallots.

00:12:52We're doing some lime zest, a bit of lime juice,

00:12:55some salt and pepper.

00:12:57We're going to have that on the bottom of our tartares.

00:12:59Beautiful.

00:13:00We don't want to cook against Hannah and Lawrence

00:13:03because we don't want to lose to them, that's for sure.

00:13:05We don't want to cook against Hannah and Lawrence

00:13:08because we don't want to be in that elimination cook-off.

00:13:11We just don't want to be there.

00:13:13OK, here we go.

00:13:16Is that enough? Got to be enough?

00:13:17Or more? I think I'll make a bit more.

00:13:19It might sound like a simple dish,

00:13:21but there are a lot of elements in this dish,

00:13:24and if one isn't right, we could be in serious trouble, Maddie.

00:13:29What are you looking for in an entree?

00:13:31I'm looking for a flavour,

00:13:32because it sort of starts off the meal, the taste buds.

00:13:36Yeah, I want something light, not too heavy,

00:13:38but with a punch of flavour.

00:13:40How are you going with the chamois?

00:13:42Yeah, good, man.

00:13:43I want to get that real vibrant colour, real bright colours.

00:13:46Do you think the teams will struggle with just 60 minutes?

00:13:48Like, it's really not a long time.

00:13:50I would struggle with 60 minutes.

00:13:52I mean, like, it's a tough challenge, full stop.

00:13:55So, Amore, I've got the mussels all under control.

00:13:57I'm waiting for them to open up.

00:14:00OK.

00:14:01Then we've got the potato, we are boiling.

00:14:04We've got the octopus here in the pressure cooker.

00:14:06OK.

00:14:07Pressure cooker off.

00:14:09Can I just open this one up?

00:14:11You can do it, take it over there.

00:14:13You can cook it for me.

00:14:14You're cheeky.

00:14:16And then you've got Rob and Liam,

00:14:17who are a bit too happy for my liking,

00:14:19because they've got a lot of work to do.

00:14:20I think they've got more work than anybody else on this course,

00:14:22and the reason why is that cooking time is precious.

00:14:26And they're also using, which we haven't used before,

00:14:29the hibachi grill, which means you've got to heat the charcoal.

00:14:33You don't want the charcoal too hot,

00:14:34so you've got to let it burn out a bit, which is a bit of a worry.

00:14:37That charcoal is, like, the hottest charcoal ever.

00:14:40I know, we're trying to say it's real good Japanese charcoal.

00:14:43I might just go on a single.

00:14:4830 minutes left, you've got to move faster.

00:14:51So, we have 30 minutes left.

00:14:53Yeah.

00:14:54I think, timing-wise, we're doing pretty good.

00:14:56Yes, we are.

00:14:57I feel like an octopus right now.

00:14:59Ooh, it's looking good.

00:15:01Looking good, happy with it?

00:15:02Oh, we'll have to test the flavours, don't we, darling?

00:15:05So, we'll do the ribs. I'll be cooking the ribs.

00:15:08Are you going to do the butter?

00:15:10I'm going to do the butter and the sauce at the same time.

00:15:12Yeah.

00:15:13Look, the scallops are really wet. I've patted them dry.

00:15:16So, I just want to keep curing it

00:15:18until I absolutely have to stop and start slicing them.

00:15:22I can tell you one thing for sure.

00:15:24I definitely haven't cured scallops this size.

00:15:26These scallops are huge.

00:15:28There's lots of moisture, so I'm a little bit concerned.

00:15:31I just want to make sure...

00:15:33That they're perfect.

00:15:34..that they are where they need to be.

00:15:36It's potentially a massive problem

00:15:38because we don't want to be in the elimination round,

00:15:40but I don't know how long they're going to take to cure.

00:15:47Coming up...

00:15:48The pressure's building.

00:15:49I think he's done.

00:15:50Always pressure with a pressure cooker.

00:15:52It's a one-in-four shot going into elimination here.

00:15:54They are really pushing it, so everything has to be perfect.

00:15:57Disaster.

00:15:59And later, an MKR first.

00:16:03It's bigger than anything that's happened on this show before.

00:16:06We want that.

00:16:07We want it.

00:16:08We want that.

00:16:09I can't wait.

00:16:1820 minutes to go. Let's go.

00:16:20We need to motor. We need to motor.

00:16:23So, we've asked these teams for a signature entree,

00:16:26and it's a big fight

00:16:28because the bottom team will be joining Hannah and Lawrence

00:16:31in an upcoming elimination cook-off.

00:16:34Rob and Liam are doing lamb ribs

00:16:37with chermoula and toasted nut butter.

00:16:40How's your nuts going there, brother?

00:16:42Still big.

00:16:43Sweaty?

00:16:44I think it's got to be pretty close to the work.

00:16:48The lamb ribs coming out wet from the pressure cooker

00:16:51because they've really got to be dry going onto that grill

00:16:54to get the maximum caramelisation.

00:16:56We've got the lime creme fraiche dressing done.

00:16:59The oil's nearly there.

00:17:01Mike and Pete cured scallops with lime creme fraiche.

00:17:04What worries you about this?

00:17:06Because I know what worries me.

00:17:08Curing scallops, gorgeous,

00:17:10but they've got an onion now.

00:17:12I think it's a very risky move.

00:17:15If they don't get that curing mix right,

00:17:17they don't have a lot to fall back on.

00:17:19But if they do, it could be amazing.

00:17:22Matty, I'm just going to add a bit more Dijon in here.

00:17:24It needs a bit more bite.

00:17:25Janie and Matty are trying to work out

00:17:27with the tuna and avocado tartare and nori crisps.

00:17:30You see it around a lot.

00:17:32I hope it's not going to be just too simple.

00:17:34If they don't season it properly,

00:17:36that tuna and avocado could be bland.

00:17:41Simone and Viviana, what are they cooking?

00:17:43Insalata di mare, which is a seafood salad.

00:17:47Interesting, they've got octopus that they've braised,

00:17:50and they've got mussels.

00:17:52That's the two seafood they're going to use.

00:17:54What I would do is really use the stock from the octopus

00:17:58and from the mussels to make a little dressing.

00:18:00Well, it has seafood in the name,

00:18:02so you want to taste that seawater.

00:18:04To me, that's the highlight of the dish.

00:18:06This is definitely a different feeling,

00:18:10like working in this kitchen.

00:18:11Yeah, it is.

00:18:12So much pressure, though.

00:18:14I hate that clock.

00:18:15I freaking hate that clock, honestly.

00:18:19This is a wild thought,

00:18:21but if Simone and Viv can't get this done,

00:18:24they'll be facing elimination.

00:18:27And we don't want that.

00:18:28It means we're doing elimination

00:18:30against one of the strongest teams in the competition.

00:18:33No, I think you'd be better off with Janie and Maddie.

00:18:35I would be absolutely terrified

00:18:37if we had to go up against Simone and Viviana.

00:18:39They are so strong.

00:18:40They have produced record-breaking dishes,

00:18:42and even the judges say they've learned from them.

00:18:44We've got no hope of going up against them.

00:18:47Amore, five minutes for the octopus.

00:18:49Let's go!

00:18:51Taste that.

00:18:54That's perfect.

00:18:55Do we need any pepper in there?

00:18:57No.

00:18:58That's perfect.

00:18:59Every minute counts in this challenge.

00:19:01Every minute.

00:19:02Because we need that time to make sure

00:19:04every element of this dish is absolutely perfect.

00:19:07So I've got the avocado.

00:19:09I've got the tuna,

00:19:11and now I'm just getting started on the tuna dressing.

00:19:14And we sure don't want to be in elimination.

00:19:17That's our biggest driver at the moment.

00:19:20That's tasting really good.

00:19:21It does taste beautiful.

00:19:28Ten minutes! Move it!

00:19:31You all right, Pete?

00:19:32How are the scallops looking?

00:19:33Yeah, they're looking OK.

00:19:34They're looking good?

00:19:35They're definitely feeling firmer,

00:19:36but jeez, there's a lot of water in the scallops, so...

00:19:39Yeah.

00:19:40It just keeps drowning them.

00:19:41They're quite big.

00:19:42It's so wet, man.

00:19:43I'm a little bit concerned

00:19:45those scallops won't cure in time.

00:19:47I think the best thing for me to do

00:19:49is put in some fresh curing mix.

00:19:52All right, Mike.

00:19:53Yeah?

00:19:54Can you...

00:19:55Yeah?

00:19:56...do for me...

00:19:57Yeah?

00:19:58...250 grams of salt, 250 grams of sugar, please.

00:20:00Yeah.

00:20:01I'm a bit worried, actually.

00:20:03These scallops are the hero of the dish.

00:20:05Without that, we've just got buttermilk

00:20:07and some creme fraiche on the plate.

00:20:09Yeah, look, I mean, the pressure's building, right?

00:20:12Yeah, pressure's building.

00:20:13Isn't it?

00:20:14We need to get these scallops done.

00:20:15I just have to hope that they're going to cure in time

00:20:18so that I can slice them and get them on the plate.

00:20:21Fingers crossed for the lamb, guys.

00:20:23This is ready.

00:20:24I'm going to pull it out in 20 seconds.

00:20:26This lamb's got to be perfect.

00:20:27We don't want to go to elimination.

00:20:29Come on, Robert Lamb!

00:20:31Get it on the coal!

00:20:33Dig acid.

00:20:35Here we go.

00:20:36It's time to open the pressure cooker.

00:20:37Huge moment.

00:20:38Always pressure with a pressure cooker.

00:20:40We've cooked lamb ribs a lot,

00:20:42but we haven't done it in this time frame.

00:20:44There we go.

00:20:45We need to make sure the meat's falling off the bone,

00:20:49but not completely off.

00:20:53Gentle, gentle, gentle.

00:20:55Gentle.

00:20:57Lamb's spot on. Let's go.

00:20:59There's no more pressure anymore.

00:21:01We're happy, we're happy.

00:21:02We're super happy.

00:21:03The ribs are looking great.

00:21:05They're nice and soft.

00:21:06They're rendered.

00:21:07Next step is I have to dry them out.

00:21:09Drying the rub on, giving them a bit of toss,

00:21:12straight on to my barge.

00:21:14Pick the best ones, yeah?

00:21:16It's your wheelhouse, isn't it?

00:21:17Toss and stuff.

00:21:21Shit joke.

00:21:23You're getting worse.

00:21:25Just need all these ribs to be charred, Lamb.

00:21:28Smells good, dude.

00:21:31The coals look amazing,

00:21:33but what if they're not hot enough?

00:21:34If those coals aren't at searing temperature,

00:21:36if they've lost temperature,

00:21:38those ribs could be, I mean, they'll be tasty,

00:21:41but if they're not crunchy,

00:21:42they're not going to be much good.

00:21:43Lamb, I think the char is looking alright.

00:21:45Yeah.

00:21:46Nice.

00:21:47It's a one in four shot going into elimination here,

00:21:50so everything has to be perfect.

00:21:53I'm getting plates up.

00:21:54Alright.

00:21:58You guys, I can't hear anyone else getting plates out.

00:22:00What's going on?

00:22:02That's it, boys.

00:22:03Red hot.

00:22:04Remember, someone's going into an elimination cook-off.

00:22:08I'd get a little bit more serious now.

00:22:10Not too much.

00:22:11Yeah, but I just want to make sure everybody's got enough.

00:22:13A little more room for that tuna.

00:22:15There's a lot to get done in the next few minutes.

00:22:18Alright, start putting it in now, quickly.

00:22:20Quickly, you've got to get this done.

00:22:22And we've got a lot to do for the plating, don't forget.

00:22:25Don't pull it up too high, remember.

00:22:27For presentation for this dish,

00:22:29we're going to make sure first

00:22:31that we stack our avocado and tuna tartare on top.

00:22:35These are looking beautiful, Mum.

00:22:37Yep, goody.

00:22:38Really proud of us.

00:22:39Really proud of us.

00:22:40We want the final stack of the avocado and tuna to be perfect.

00:22:45We don't want them falling down or falling apart,

00:22:48so it's really important that we do this gently.

00:22:52Our first one is...

00:22:54Oh, my God.

00:22:55Perfect!

00:22:56Yay!

00:22:57Baby.

00:22:58Joanie and Maddie, that looks sensational.

00:23:01Nice one.

00:23:02It looks beautiful.

00:23:03Gorgeous.

00:23:04So, so happy with it, and we hope the judges love it.

00:23:09We need to decorate this dish stunningly

00:23:12because it needs to be elevated to the heights of the moon.

00:23:16This one.

00:23:20Five minutes.

00:23:21This is it, teams.

00:23:22Let's go.

00:23:23Viviana, I'm going to depressurise the pressure cooker, OK?

00:23:26OK, baby.

00:23:27I think it's time.

00:23:29It's time.

00:23:30If the octopus is not cooked properly,

00:23:32we can even stop now the competition

00:23:34because it will be a failed dish.

00:23:40I open the octopus.

00:23:42Yes.

00:23:43Feeling good, nice and cooked.

00:23:45Perfect.

00:23:46Yeah?

00:23:47It is perfect.

00:23:49Beautiful.

00:23:51That could have been a massive mistake.

00:23:54But we have seven different elements in the dish.

00:23:57You have everything ready to plate, baby?

00:23:59Yeah.

00:24:00Plating up is going to be a little stressful

00:24:02because it has to look like, wow.

00:24:05I feel like we put...

00:24:10Simone and Viviana, you've got a lot of work to do.

00:24:14There is a lot of element to put in this dish,

00:24:16so it's a little bit concerned

00:24:18if you're going to be able to pull it up in such a short time.

00:24:21I'm really worried about Simone and Viviana.

00:24:24There's so much going on.

00:24:26I'm freaking out.

00:24:35Oh, my God.

00:24:36Put the mussels, put the mussels, Simone.

00:24:39I'm looking at those small kitchens,

00:24:41and they're all stepped up.

00:24:43It looks amazing on every corner.

00:24:46They are fighting to prove a point today.

00:24:49The bottom team will go to an upcoming elimination cook-off.

00:24:53All right, Mike,

00:24:54so I'm going to get on to drying these scallops really nicely.

00:24:57We've got Mac and Peter doing a cute scallop.

00:24:59I feel like they've worked out pretty well.

00:25:02Let's hope the judges agree.

00:25:04Very different to the style of cooking they usually do,

00:25:07but it sounds really interesting.

00:25:09And also another very light entree, like Janie and Maddie.

00:25:13The tuna, very simple, very classic.

00:25:15If the seasoning's on point, very simple but good.

00:25:19Can you smell lamb ribs on the hibachi?

00:25:21Oh, it smells good.

00:25:23If it tastes as good as it smells from here,

00:25:25Rob and Liam, they're on a winner.

00:25:27These ribs are tiny, man.

00:25:29I know, but it's an entree anyway, Rob.

00:25:32So insalata di mare is what Simone and Viviana are cooking.

00:25:36Yeah, it sounds good.

00:25:37A lot of work.

00:25:39It has to look simple, but still have a beautiful wow factor.

00:25:46Thank God Simone and Viviana are plating up.

00:25:49I'm not sure they're going to get everything done in time.

00:25:52I really feel like we're going to be up against

00:25:54our worst nightmare, Simone and Viviana.

00:25:56Go, Viviana!

00:25:58I believe in you!

00:25:59Let's go!

00:26:01It's competition stressing us a lot.

00:26:04Time to wake up.

00:26:05We're awake, darling.

00:26:07OK, team, you've got two minutes to go.

00:26:09I hope the plating is doing well.

00:26:14So, Mike, I'm just cutting the scallops now.

00:26:17The biggest challenge is going to be plating.

00:26:20We're looking for a fine dining look on this.

00:26:24Ten sliced scallops on top of a small bed of creme fraiche.

00:26:28We're going to put in the buttermilk dressing around the side,

00:26:31followed by the pickled white radish,

00:26:33which gives it a nice, delicate crunch

00:26:35and balances out the dish entirely.

00:26:37Pete, how's it all looking? What do you think?

00:26:39My main concern with this dish, Mike,

00:26:41is have the scallops cured in time?

00:26:44And are they going to be too salty?

00:26:46Great, I'm just following you.

00:26:48I want to avoid the elimination cook-off.

00:26:50I don't want to be in the bottom.

00:26:52Oh my God, this is beautiful. Look at that.

00:26:54But at the end of the day,

00:26:55it is a really simple dish,

00:26:58so we just need to nail it.

00:27:01Okay, guys, that's it.

00:27:03One minute on the clock. Let's go.

00:27:07Let's go.

00:27:09All right, everyone, massive effort.

00:27:11We want colour, we want texture, we want flavour.

00:27:14Ready to go?

00:27:15Yeah, man.

00:27:16Do you want to plate them?

00:27:17I'll plate the ribs.

00:27:18All right, let's go then.

00:27:19This is hectic.

00:27:20Last minute.

00:27:21That's all right. We're here. We're on the home stretch.

00:27:24I think this is about as stressful as it can be.

00:27:26We sure don't want to be in elimination.

00:27:29I'm so proud of us, Mum. This looks amazing.

00:27:37We want to make this look perfect and taste perfect.

00:27:39Someone's going to elimination here, Rob.

00:27:40And it's not going to be us, dude.

00:27:42We're missing two octopuses here.

00:27:46Come on, Tim and Viv.

00:27:47Let's go.

00:27:48In our mind, it has to look like, wow.

00:27:52But I'm freaking out because I'm like,

00:27:54it just needs to be in the plate.

00:27:56Come on, Viviana.

00:27:58Let's go.

00:28:00Get the lime on top.

00:28:01It's all coming together like we planned.

00:28:03This is us barbecueing a plate.

00:28:0510, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:28:13That's it. Stop cooking. Move away from your benches.

00:28:15Well done, everyone.

00:28:17Congratulations.

00:28:23I think we've nailed it.

00:28:25I think we nailed it. I think we've done great.

00:28:27The smallest little things are so important on each plate.

00:28:30Everything we do has to be 100%.

00:28:32Hey, we made a cheap lamb really look good.

00:28:35I'm so proud of us.

00:28:37Oh, I love it.

00:28:39We've put up a dish that we love and we're proud.

00:28:41I'm so proud.

00:28:42It looks beautiful.

00:28:44It looks so beautiful.

00:28:45It really does.

00:28:46Obviously, if we got more time, we would have presented better,

00:28:49but it's OK.

00:28:51Hey, I am just so happy.

00:28:53This has blown me away.

00:28:54It just looks stunning.

00:28:59Nice job, teams.

00:29:00Great effort.

00:29:01Take a break.

00:29:02We will taste your dishes.

00:29:03Well done, everyone.

00:29:04Well done, everyone.

00:29:05Good work.

00:29:06Have a break. You've earned it.

00:29:13After fast and furious 60 minutes,

00:29:16I think we've got four interesting dishes.

00:29:19Let's see if they're as good as they should be.

00:29:21Let's have the first dish.

00:29:34We love this dish.

00:29:36We love the flavours and all the elements together.

00:29:39But at the end of the day, it is a raw, cold, simple dish,

00:29:45and I hope it is enough to avoid that elimination cook-off.

00:29:49It's generous.

00:29:53Well, it is a classic dish, really, the tuna and avocados.

00:29:57It's usually absolutely delicious, so let's see.

00:30:00It's all about the seasoning.

00:30:16All right.

00:30:19OK, let's move on to the next dish.

00:30:22Mac and pit cured scallops with lime creme fraiche.

00:30:29I'm super proud of the signature entree,

00:30:32but we're a little bit concerned about the curing of the scallops.

00:30:37I just hope that they're cured properly.

00:30:41A little bit of scallop, buttermilk dressing.

00:30:55Wow.

00:31:00See that?

00:31:02Mind-blowing.

00:31:03Yeah, really mind-blowing.

00:31:05It's just so good.

00:31:07See that?

00:31:09Mind-blowing.

00:31:10Yeah, really good.

00:31:11So the next entree is...

00:31:14Robin Liam's lamb ribs with chamola and toasted nut butter.

00:31:21I think we've absolutely nailed the brief on this,

00:31:23the signature entree.

00:31:25We've used a whole lot of cool techniques.

00:31:27The flavour's there.

00:31:28I'd be happy to eat this at any restaurant.

00:31:30Ooh, thank you so much.

00:31:33I think there's only one way to go with this one.

00:31:35Fingers?

00:31:36Fingers.

00:31:39Look at that.

00:31:40Look at that.

00:32:01For two big boys, they're very dainty little flavours.

00:32:04Yeah.

00:32:05And now the final signature entree.

00:32:08Simone and Viviana's insalata de mare.

00:32:13There is a lot of complexity of flavours in this dish,

00:32:16but we didn't have the chance to taste the full dish

00:32:19because time is ticking.

00:32:20Ooh, thank you.

00:32:21So we're feeling very nervous.

00:32:25Thank you so much.

00:32:27There's a few things going on here.

00:32:28Yeah.

00:32:31A little octopus.

00:32:38It's not far from being amazing.

00:32:40But do you know what?

00:32:41What you're missing is the juice from the mussels

00:32:43because that's what would have tied this dish together.

00:32:45Yeah.

00:32:46That essence of the sea because it is a seafood salad.

00:32:49Yeah.

00:32:50Four signature entrees.

00:32:52This is like nearly equal.

00:32:55Wow.

00:32:56This is going to send ripples through the competition.

00:33:01Let's call them back in and give them our thoughts.

00:33:04It's so nerve-wracking.

00:33:06The weakest dish from the first round

00:33:09will be joining Hannah and Lawrence in the elimination cook-off.

00:33:14Please don't let that be us.

00:33:34In round one, the teams made a signature entree.

00:33:39The team with the weakest dish

00:33:41will join Hannah and Lawrence in an upcoming elimination cook-off.

00:33:47We're a little bit concerned.

00:33:49We didn't have the chance to taste the full dish.

00:33:51Hopefully, it will be enough.

00:33:54It's really started to sink in

00:33:56that this competition is fierce and it's full-on.

00:34:00We're waiting to hear our critique.

00:34:02I'm actually getting more and more nervous every second.

00:34:08Mike and Pete,

00:34:10you cooked cured scallops

00:34:14with lime creme fraiche.

00:34:20Where have you boys been?

00:34:23Where have you boys been?

00:34:26That dish was my favourite.

00:34:29It was my favourite of the day.

00:34:31Go boys!

00:34:37Scallops were beautifully cured.

00:34:39Just enough salt.

00:34:41It was fantastic.

00:34:43You cured it in salt and sugar so you get the firmness

00:34:46and then you'll be able to slice it.

00:34:48Very clever.

00:34:49Best dish of the night.

00:34:51I don't know where you two come from, but keep it up.

00:34:56Happy, happy, happy.

00:34:57That was my favourite of all of them.

00:34:59Yeah.

00:35:00Pretty cool.

00:35:02I can't believe it.

00:35:03I can't believe you did that.

00:35:06Rob and Liam, you cooked

00:35:08lamb ribs with chamoula and toasted nut butter.

00:35:12Cooking the lamb ribs in the pressure cooker,

00:35:14I was a little bit dubious on this one.

00:35:16Are they going to break up?

00:35:19Are they going to be done in time?

00:35:20Are they going to be too wet to go on the grill?

00:35:24What was I worried about?

00:35:27The lamb was falling off the bone,

00:35:29but it was just holding on.

00:35:31Yum.

00:35:33My only negative is,

00:35:34I would have upped the spice on the rub a little bit.

00:35:37But you know what?

00:35:38It was fatty, it was fun, it was zesty.

00:35:41And it's exactly what I would love to eat.

00:35:43So well done.

00:35:46Stoked.

00:35:49Jenny and Maddie,

00:35:50for entree you served

00:35:52tuna and avocado tartar

00:35:55with nori crisps.

00:35:58It's a classic combination.

00:35:59I know some people think it's boring.

00:36:02The importance of the tartar is the seasoning.

00:36:07And it was

00:36:09quite delicious.

00:36:12And those nori crisps,

00:36:13it's a great vehicle to eat this tartar

00:36:16because it gives you three different textures.

00:36:19You've got the soft avocado,

00:36:20you've got that bite on the tuna,

00:36:22but then you've got that crisp on the nori.

00:36:25Classic combinations.

00:36:26Avocado, tuna,

00:36:27like we've seen it for years.

00:36:28Your avocado was seasoned really well.

00:36:30It's simple,

00:36:31but simple done well.

00:36:35Simone and Viviana,

00:36:36for your entree you gave us

00:36:38insalata de mare.

00:36:41The plate,

00:36:42you could hang it on the wall.

00:36:45Presentation,

00:36:4610 out of 10.

00:36:48You guys have pushed hard on this entree.

00:36:51You had so many pots and pans going at the same time.

00:36:54Obviously you've proved in the past

00:36:56that you can cook seafood very well.

00:36:59Everything was cooked perfectly.

00:37:01It's arranged perfectly.

00:37:04But I was missing that saltiness,

00:37:06browniness of the sea.

00:37:10And that's what it needed.

00:37:13You need to try it.

00:37:15You need to do a little plate for yourself

00:37:17and say,

00:37:18oh, that is what I wanted.

00:37:21We are definitely in trouble

00:37:22and we didn't expect to beat,

00:37:24but hopefully

00:37:27we did just enough.

00:37:30I do think our dish is better.

00:37:32A tuna tartare with avocado,

00:37:34you know,

00:37:35is a quite simple dish.

00:37:40I've got to say,

00:37:42it was splitting hair.

00:37:47At this stage of the competition,

00:37:49it's just,

00:37:50they're just small things.

00:37:52After considerable thought,

00:37:56the weakest dish

00:37:58was cooked by

00:38:06Simone and Liliana.

00:38:10I'm so sorry to say

00:38:14you'll be facing an elimination cook-off

00:38:16against Hannah and Laurence.

00:38:20I thought my worst nightmare

00:38:22was undercooked lamb.

00:38:23Now my worst nightmare is

00:38:24we're versing Simone and Viviana.

00:38:26Viviana,

00:38:28are you upset?

00:38:29Yes.

00:38:30I can't talk.

00:38:34Sorry.

00:38:37It hurts.

00:38:38It hurts.

00:38:39We feel pain.

00:38:41We were not expecting this feeling.

00:38:43Across all this competition,

00:38:44we've been doing very well.

00:38:46Simone and Viviana,

00:38:48please join Hannah and Laurence

00:38:49on the mezzanine.

00:38:53If we don't win the elimination cook-off,

00:38:55me and Viviana will be going home.

00:38:57It is not a nice feeling,

00:38:58what we're feeling right now.

00:39:02Competition is inside of me.

00:39:04I know.

00:39:08Cars and burgers,

00:39:09come down and join the others.

00:39:11We're the team to beat,

00:39:12because we are,

00:39:14what's that?

00:39:15We're the only one that have won

00:39:16thus far in kitchen headquarters.

00:39:17Dish of the day,

00:39:18last night we're going for

00:39:19dish of the day again.

00:39:23Rob and Liam,

00:39:24Gillian and Maddie,

00:39:25Mike and Pete,

00:39:27Kaz and Fergus.

00:39:31You are about to cook off

00:39:33for a massive reward.

00:39:40The best dish in round two

00:39:43will earn its cooks

00:39:46something you all dreamed of.

00:39:53The judges' power.

00:39:55That's right,

00:39:58you will become judge for a day.

00:40:03The team that serves up our favourite dish

00:40:06will join Manu,

00:40:07I,

00:40:09right here

00:40:11at the upcoming elimination cook-off.

00:40:16With all the powers

00:40:18that we have,

00:40:20you can really choose

00:40:21who you want to stay

00:40:22in a competition or go.

00:40:26That is a huge reward.

00:40:28That is massive.

00:40:29We want that.

00:40:30We want it.

00:40:31We want that.

00:40:34We would not like

00:40:35Jamie and Maddie to get

00:40:36the judges' power

00:40:37because it's very clear

00:40:38they don't like Lawrence

00:40:39and I feel like they'll use it.

00:40:41I thought we were

00:40:42really getting them.

00:40:43I think they'll use it

00:40:44to bump us out.

00:40:46You'll sit in

00:40:47on our tasting table.

00:40:49Look at you.

00:40:51You'll critique your peers.

00:40:54This power is not

00:40:55to be taken lightly.

00:40:57If you use it well,

00:40:58you will have a big influence

00:41:00on the future

00:41:01of this competition.

00:41:03This is bigger than

00:41:04any other advantage.

00:41:05It's bigger than anything

00:41:06that's happened on this show before.

00:41:09We want it bad.

00:41:10We want it.

00:41:14We want it.

00:41:25Teams,

00:41:26you are about to cook off

00:41:28for a massive reward.

00:41:33In round two,

00:41:34your challenge is to cook

00:41:36a signature main course.

00:41:38The team with the best dish

00:41:40will win.

00:41:41The judges' power.

00:41:43Yes!

00:41:44Sick!

00:41:45And the chance to influence

00:41:46the competition's outcome.

00:41:49No limitations,

00:41:50except one.

00:41:54You have 90 minutes.

00:41:58So take your benches.

00:42:02We want to win this bad.

00:42:03We want the judges' power.

00:42:05This is right in our wheelhouse.

00:42:07Main meal,

00:42:08elevated signature.

00:42:09Boom!

00:42:11I think pulling out the Wagyu,

00:42:12it's a Hollywood dish, mate.

00:42:14Hollywood!

00:42:16Do you think we can do

00:42:17the barramundi?

00:42:18Yeah, let's do the crispy skin

00:42:19barramundi.

00:42:20Do you think we can risk this?

00:42:21Yeah, let's do it.

00:42:22Okay.

00:42:23Your time starts

00:42:25now!

00:42:28Go!

00:42:31Yeah, yeah, yeah.

00:42:32Watch it slam.

00:42:36Alright.

00:42:37For our signature main,

00:42:39today we are making

00:42:40crispy skin barramundi

00:42:42with caponata

00:42:43and duck fat potatoes.

00:42:46Alright, off we go.

00:42:50The barramundi for

00:42:51Jenny and Mandy?

00:42:52Yeah, let's have barramundi.

00:42:53I think also we need to do

00:42:54the beurre blanc sauce.

00:42:55Oh, no, Betty!

00:42:56The beurre blanc sauce, yes.

00:42:57No, okay.

00:42:58As long as you're confident.

00:42:59Yep.

00:43:00Last time in our

00:43:01instant restaurant,

00:43:02we didn't quite nail

00:43:03the beurre blanc.

00:43:04I have to get this right today.

00:43:07I think this is like

00:43:08homage to kind of

00:43:09our country...

00:43:10Heritage?

00:43:11It's like a posh pub meal.

00:43:12If we can just nail it

00:43:13and get that lamb perfect,

00:43:14I think we're sweet.

00:43:17So tonight we're cooking

00:43:18a rack of lamb

00:43:19with a mint beurre naise

00:43:20and braised lettuce and peas.

00:43:23Well done, Ferg!

00:43:24You're getting in the sous-vide!

00:43:25But I see that

00:43:26Fergus is sous-viding the lamb,

00:43:28so he's cooking it

00:43:29in the water,

00:43:30but I hope he has

00:43:31enough time.

00:43:32I usually,

00:43:33when you cook a piece of

00:43:35meat in a sous-vide

00:43:36like this,

00:43:37you need a minimum

00:43:38of two hours.

00:43:39It's going to be

00:43:40to the wire.

00:43:42I need this lamb in ASAP.

00:43:44We've only got

00:43:45an hour and a half.

00:43:46It's going to be

00:43:47down to the wire

00:43:48with getting that lamb

00:43:49perfectly pink

00:43:50and then sear it

00:43:51off at the end.

00:43:52A bit stressed.

00:43:53I think,

00:43:54if anything,

00:43:55this will prove

00:43:56again that

00:43:57we're not here

00:43:58to muck around.

00:43:59This is a time-consuming

00:44:00method,

00:44:01but if it goes right,

00:44:02we can definitely win this.

00:44:04I think we've seen

00:44:05lamb cooked

00:44:06a fair bit already

00:44:07in the competition.

00:44:08That's right.

00:44:09And it's tricky

00:44:10because it was

00:44:11kind of raw

00:44:12last time it was cooked.

00:44:13What happened

00:44:14with Hannah and Lawrence

00:44:15when they cooked

00:44:16a rack of lamb,

00:44:17it was well under.

00:44:18It was still growing.

00:44:19So that's the biggest risk.

00:44:20That's why

00:44:21sous-vide is going

00:44:22to be the best

00:44:23and we can get

00:44:24that perfect pink

00:44:25and that's going

00:44:26to save us sending

00:44:27out a raw

00:44:28or an overcooked

00:44:29piece of lamb.

00:44:32So, Mikey,

00:44:33are you going to

00:44:34stick with the seafood?

00:44:35What about some

00:44:36hot chilli jam

00:44:37to go with it?

00:44:38Yeah, let's

00:44:39heat it up

00:44:40for them too.

00:44:41Tonight,

00:44:42we are making

00:44:43prawn cutlets

00:44:44with fennel

00:44:45and pea salad

00:44:46and a chilli jam.

00:44:47We're coming

00:44:48into this cook

00:44:49feeling pretty confident

00:44:50after our last critiques.

00:44:51Hey,

00:44:52I think it'll be

00:44:53fantastic as judges.

00:44:54Of course you do.

00:44:55Yeah.

00:44:56Oh, Mikey,

00:44:57this chilli jam

00:44:58should be like

00:44:59super spicy,

00:45:00super hot,

00:45:01super sweet.

00:45:03So we just want

00:45:04to bring that

00:45:05to a simmer.

00:45:06250 of sugar is in.

00:45:07I have definitely

00:45:08not worked

00:45:09with prawns this big.

00:45:10They're huge, man.

00:45:11They are massive,

00:45:12aren't they?

00:45:13The biggest challenge

00:45:14with these prawns

00:45:15being bigger than normal

00:45:16is not keeping

00:45:17them on long enough

00:45:18and serving the judges

00:45:19raw prawns.

00:45:20Going to get

00:45:21a nice little broth

00:45:22going for these

00:45:23Asian greens.

00:45:24What'd you get there,

00:45:25Lamb?

00:45:26Ah, just some

00:45:27chickens for the stock.

00:45:28Today, we're doing

00:45:29Wagyu sirloin

00:45:30with Chinese broccoli,

00:45:31blistered peppers

00:45:32and sesame garlic sauce.

00:45:33What do you reckon, Rob?

00:45:34We nail this?

00:45:35We get a one in five

00:45:36shot at winning

00:45:37the competition.

00:45:38We get to be judges

00:45:39for a day.

00:45:40How bloody cool is that?

00:45:41Pretty good.

00:45:42Want to win it, man.

00:45:43This reward's so big.

00:45:44Like, this is the one.

00:45:45Get to rattle

00:45:46some contestants.

00:45:47Like, how cool is that?

00:45:48One of these teams

00:45:49is going to be a judge.

00:45:50And then is it going to be

00:45:51about the food

00:45:52or is it going to be

00:45:53about the competition?

00:45:54Janie doesn't like me.

00:45:56You don't want someone

00:45:58who's obviously

00:45:59very in emotion

00:46:01judging.

00:46:02I know we got

00:46:03one hell of a low score

00:46:05for our instant restaurant

00:46:06and I reckon it would've

00:46:07been from them.

00:46:09Wow, this barramundi

00:46:10is just looking spectacular.

00:46:13And cutting it

00:46:14is going to be

00:46:15the biggest challenge.

00:46:17We're choosing this dish

00:46:18because we love

00:46:20these flavours together.

00:46:22We believe it's

00:46:23restaurant quality,

00:46:24elegance on a plate.

00:46:26Just salting the skin

00:46:27because we want

00:46:28crispy skin barramundi.

00:46:30If it's not crispy

00:46:31then we'll be crucified.

00:46:33We will.

00:46:34We would love to be

00:46:36standing up there

00:46:37with Manu and Colin.

00:46:38We would make

00:46:40the best judges

00:46:41that NKR

00:46:42has ever seen.

00:46:45With the fish mum

00:46:46I just reckon we don't risk

00:46:47putting it in the oven.

00:46:49What do you think?

00:46:50Because we don't want it

00:46:51to dry out.

00:46:52So at this point

00:46:53in the competition

00:46:54if we can't deliver

00:46:55crispy skin on our barramundi

00:46:57really we don't deserve

00:46:58to be here.

00:46:59Check the skin first.

00:47:00I've checked it on all sides.

00:47:01All of them?

00:47:02Yeah.

00:47:03Oh that's beautiful.

00:47:04Should I turn it over yet?

00:47:05No because you don't want it

00:47:06to cook on that high heat.

00:47:07Let me just touch them.

00:47:09That one needs a bit longer.

00:47:10That one needs longer.

00:47:11That one's good.

00:47:12These look good.

00:47:14I've never seen a barramundi

00:47:16crisped up

00:47:17and then sitting there

00:47:18for 30 minutes.

00:47:19Half cooked barramundi.

00:47:20Janie doesn't know

00:47:21what she's doing.

00:47:22Maddie's come over

00:47:23and is actually now

00:47:24rechecking everything

00:47:25Janie's doing.

00:47:26I just wanted to

00:47:27be careful.

00:47:28It's all good darling.

00:47:29It's all good.

00:47:32From the ingredients

00:47:33who do you think

00:47:34is going to be able

00:47:35to execute the most

00:47:36elevated dish?

00:47:37Cousin Fergus.

00:47:38Cousin Fergus

00:47:39and Robin Liam you know.

00:47:41There's like a meat cook-off

00:47:44between Cousin Fergus

00:47:45and Robin Liam.

00:47:46It's going to be interesting.

00:47:48Cousin Fergus

00:47:49how you doing?

00:47:50Super.

00:47:51You guys?

00:47:52I'm super.

00:47:53Thanks for asking.

00:47:54What are you cooking?

00:47:55We are doing

00:47:56rack and lamb

00:47:57with mint beurre naise.

00:47:59Alright.

00:48:00Mmm.

00:48:01You boys doing steak?

00:48:02Yeah.

00:48:03Steak huh?

00:48:04A little bit.

00:48:05Nah it should be good.

00:48:06Oh it will be.

00:48:07Robin Liam

00:48:08they're a little smug.

00:48:09They know that

00:48:10meat is their domain.

00:48:12Yeah.

00:48:13It's like we've intruded.

00:48:14We've intruded.

00:48:15You guys chill over there?

00:48:16They're just

00:48:17toying with us.

00:48:18It's a bit of

00:48:19cat and mouse.

00:48:20So I'm not

00:48:21I'm not buying into that.

00:48:23Robin Liam

00:48:24might be seeing us

00:48:25as their stiffest competition.

00:48:27They're wanting us

00:48:28not to do so well.

00:48:29100%.

00:48:33I think what I need to do

00:48:34with the second round

00:48:35is to make sure

00:48:36that it's near perfection.

00:48:38And taste.

00:48:39Then

00:48:40and that's number one.

00:48:41You need to taste your food

00:48:42before you actually

00:48:43share it with anyone.

00:48:44Yeah.

00:48:47Who would you like?

00:48:48Who would you like

00:48:49to be the judge?

00:48:50I want someone honest.

00:48:52Anyone but Janie and Nani.

00:48:54I would love to have

00:48:57Mike and Pete.

00:48:58Yeah.

00:48:59Yeah, Mike can't lie.

00:49:00I just would hope

00:49:01to be Mike and Pete judging us.

00:49:05Hello.

00:49:06Hello.

00:49:07Hello.

00:49:08That's my little Mike.

00:49:09You guys seem to have found

00:49:10your little rhythm now.

00:49:12We certainly have.

00:49:13Are you confident now

00:49:14after the last two

00:49:15reviews you got of your food?

00:49:17I mean it's always a good

00:49:18confidence boost.

00:49:19I'm enjoying all the compliments

00:49:20I'm getting from the judges.

00:49:22I can't believe it.

00:49:23So talk me through

00:49:24your chilli jam.

00:49:25So the chilli jam's got

00:49:26salt, vinegar, sugar.

00:49:29That's not a creeper.

00:49:31I'm going to saute that down.

00:49:33I've got the peas going in.

00:49:34That is not a creeper

00:49:35let me tell you.

00:49:36Is that a hot?

00:49:37What are you shaking

00:49:38the pan in the air for?

00:49:39Because I don't want to

00:49:40burn the onion.

00:49:41Just use a spoon.

00:49:42Yeah, okay.

00:49:43So what's that for?

00:49:44That's going to go for

00:49:45the peas and the puree.

00:49:46Oh, you're making

00:49:47a pea puree as well?

00:49:48Yeah.

00:49:49It's going to be pea puree,

00:49:50peas, fennel salad,

00:49:51crumb prawn and chilli jam.

00:49:52You've a lot to do

00:49:53and you've less than

00:49:54an hour to go.

00:49:55We can do it.

00:49:56Hurry up.

00:49:57All right, that one

00:49:58is good to go.

00:49:59Do you guys think

00:50:00that it's smart

00:50:01to use a sous vide

00:50:02in a competition?

00:50:04It's smart to be using

00:50:05a sous vide.

00:50:06It's corporate.

00:50:07Some people will say

00:50:08that sous viding

00:50:09is a cheat code,

00:50:10but at the end of the day

00:50:11you can still do it wrong.

00:50:13A few degrees off,

00:50:14not enough time,

00:50:16they could easily overcook it.

00:50:19I might bump the temp up

00:50:20just so we make sure

00:50:21we have enough time.

00:50:22Yeah.

00:50:23So when I've made

00:50:24this lamb in the past

00:50:25and we sous vide it,

00:50:26you need generally an hour.

00:50:29Cool.

00:50:30So that wipes out

00:50:31all that time

00:50:32to sear them off,

00:50:33baste them

00:50:34and get them on the plate.

00:50:35It's going to be

00:50:36pretty much down to the wire.

00:50:37We need to hurry up.

00:50:39Too early to panic?

00:50:40Too early to panic,

00:50:41but I'm already panicking.

00:50:42I'll get this lamb on ASAP.

00:50:44Yep.

00:50:45We're running behind already.

00:50:46I haven't dared

00:50:47look at the clock yet.

00:50:48My concern for the lamb is

00:50:50we haven't enough time

00:50:51for it to cook and sous vide.

00:50:52So I'm feeling a bit sick inside.

00:51:02In round two,

00:51:04the teams are cooking

00:51:05their signature mains

00:51:06with the winning team

00:51:07earning the judges' power

00:51:09and a chance to alter

00:51:10the competition's final outcome.

00:51:13I think we've got

00:51:14a big fight on our hands

00:51:16for the judges' power.

00:51:17It's a huge advantage to win.

00:51:20You're going to be

00:51:21sitting next to us.

00:51:22You're going to try the food

00:51:23and you can really choose

00:51:24who you want to stay

00:51:25in a competition or go.

00:51:27It's an inside knowledge

00:51:28and massive bragging rights.

00:51:31You would never hear

00:51:32the end of it if Mike gets it.

00:51:33I know.

00:51:34I even shocked myself

00:51:35half the time.

00:51:37Gosh, I feel like

00:51:38everyone is fighting right now.

00:51:39Everyone wants judges' power.

00:51:40So hard.

00:51:42To be the first in history

00:51:43with that power,

00:51:45everyone is on target.

00:51:48Everyone wants to be

00:51:49the judges next round.

00:51:51What a motivation

00:51:52to cook fast and hard.

00:51:54So Mike and Pete

00:51:55are making prawn cutlets

00:51:57with fennel and pea salad

00:51:59and chilli jam.

00:52:00It should be delicious

00:52:01if I get it right.

00:52:03I can smell

00:52:04the finishing line, Pete.

00:52:05Are you going to do

00:52:06two and then two?

00:52:07A bit of extra rice on it?

00:52:09Rob and Liam are doing

00:52:10a Wagyu sirloin,

00:52:11Chinese broccoli,

00:52:13blister peppers

00:52:15and sesame garlic sauce.

00:52:17Champions of cooking meat.

00:52:19Yeah.

00:52:20Now they're putting

00:52:21a little Asian twist

00:52:22on their main course

00:52:23which is great.

00:52:24Oh, it's smelling

00:52:25like a win right now, Robbie.

00:52:27Jamie and Matty

00:52:28are doing a crispy skin

00:52:29Bahamundi with caponata

00:52:31and baked potatoes.

00:52:33The baked potato?

00:52:34Where does that fit in?

00:52:36I think it's for you only.

00:52:37I do like it.

00:52:38I'm like, don't get bored.

00:52:40Is it going to fit in

00:52:41with the dish?

00:52:42I don't know.

00:52:46One, two, three.

00:52:50Fergus, I'm going to get

00:52:51a start on the sauce.

00:52:52Yeah.

00:52:53The béarnaise.

00:52:54Equal parts vinegar

00:52:56and some white wine.

00:52:57Cousin Fergus.

00:52:58Hello.

00:52:59Bonjour.

00:53:00Bonjour.

00:53:01Béarnaise.

00:53:02Béarnaise.

00:53:04One of my absolute favourites.

00:53:06Oh my goodness.

00:53:07Yes.

00:53:08Every time I go back to France

00:53:09that's the sauce

00:53:10that my mother's

00:53:11asking me to cook.

00:53:12Oh really?

00:53:13Yeah.

00:53:15I feel a bit sick now

00:53:16that he's told me

00:53:17it's his favourite sauce

00:53:18and I'm almost certain

00:53:19that this one probably won't be.

00:53:20Couldn't have just done a gravy.

00:53:21Had to go with the French one

00:53:22didn't you?

00:53:23That's right.

00:53:24This sous-vide thing

00:53:25seems to be part of

00:53:26everyone's cookery lessons now.

00:53:29Yeah.

00:53:30So have you done sous-vide often?

00:53:31Yeah, I like using sous-vide.

00:53:33You like that?

00:53:34100%.

00:53:35Finish it in a pan.

00:53:36I'm going to butter baste

00:53:37with garlic herbs.

00:53:38Cool.

00:53:39Let it rest for like five

00:53:40plus ten.

00:53:41It depends how much time we have.

00:53:42You don't need to rest

00:53:43for sous-vide my friend.

00:53:44That's what sous-vide is about.

00:53:45Okay.

00:53:46Look, Manu is not stoked

00:53:47on sous-viding this lamb.

00:53:48He is concerned

00:53:49about the time

00:53:50as we all are.

00:53:51There's no going back for us.

00:53:52We've made this

00:53:53the hill we're going to die on today

00:53:54and we're going to see it through.

00:53:56Thank you Manu.

00:53:57See you, thank you.

00:54:00So from what I can see

00:54:02Marie is doing

00:54:03a bourre blanc again

00:54:04so hopefully

00:54:05she listened to you.

00:54:06With the reduction.

00:54:07I'm going to have to

00:54:08jump in that kitchen

00:54:09and find out very quickly.

00:54:10You should remind her

00:54:11because I tell you

00:54:12next time

00:54:13I don't want to have

00:54:14to listen to you.

00:54:15Mandy, more butter!

00:54:16More butter!

00:54:17More butter!

00:54:18More butter!

00:54:19That bourre blanc

00:54:20has to be

00:54:21absolute perfection.

00:54:22It's a little nerve-wracking

00:54:25knowing that I didn't

00:54:26do it right the first time.

00:54:28If I make mistakes

00:54:29second time

00:54:30shame on me.

00:54:31So I have to

00:54:32get this right today.

00:54:34Because otherwise

00:54:35there's no

00:54:36bourre blanc redemption

00:54:37for you

00:54:38my lovely.

00:54:39I know Mum.

00:54:40Are we ready to try

00:54:41the bourre blanc on here

00:54:42or not?

00:54:43It's not thick is it?

00:54:44It is.

00:54:45Thick enough?

00:54:46Beautiful.

00:54:47I'm just getting this

00:54:48last bit of butter absorbed.

00:54:49There's a lot to prove

00:54:50still for Mum and I

00:54:51so we want to nail

00:54:52the flavour,

00:54:53the textures

00:54:54and the presentation

00:54:55today.

00:54:58Your prawns

00:54:59look good Pete.

00:55:00We have a bit to get done

00:55:01but once that

00:55:02has finished sweating

00:55:03you're going to get

00:55:04onto the puree

00:55:05which is going to

00:55:06happen quickly.

00:55:07I'm going to get

00:55:08these prawns

00:55:09nice and golden brown

00:55:10and just cooked

00:55:11on the inside.

00:55:12The tricky part

00:55:13about cooking these

00:55:14prawns just right

00:55:15is making sure

00:55:16that the oil stays

00:55:17at the right temperature.

00:55:18I just need to be

00:55:19really careful

00:55:20with the cooking

00:55:21of these prawns.

00:55:22This jam

00:55:23is almost ready.

00:55:24Looking at it

00:55:25it's starting to

00:55:26stick to the spoon.

00:55:27We're going to

00:55:28leave it on

00:55:29for a bit longer

00:55:30and I'm going to

00:55:31look after it

00:55:32while I'm just

00:55:33getting the prawn heads done.

00:55:34The biggest challenge

00:55:35with these prawns

00:55:36being bigger than normal

00:55:37is either

00:55:38keeping them on

00:55:39or not keeping them

00:55:40on long enough

00:55:41and serving the judges

00:55:42raw prawns.

00:55:43Let's just have

00:55:44a little taste.

00:55:45How's that chilli jam?

00:55:48Yeah, that chilli jam

00:55:49is hot.

00:55:50I'm feeling really confident.

00:55:51Everything on the plate

00:55:52that we're going to serve

00:55:53is going to be amazing.

00:55:54Hey Mike and Peter

00:55:55are we going to be

00:55:56the better judges

00:55:57than you two?

00:55:58What do you reckon?

00:55:59When you say better

00:56:00do you mean

00:56:01meaner or nicer?

00:56:02Who's going to be

00:56:03the best judge?

00:56:04I think I would.

00:56:05Yeah?

00:56:06Not anyone but Liam.

00:56:07Yeah, don't get Liam.

00:56:08I would love it

00:56:09if Rob and Liam

00:56:10didn't win

00:56:11the judges' power.

00:56:12Liam's without a doubt

00:56:13one of the most

00:56:14competitive people

00:56:15that I've ever met.

00:56:16They are the ones

00:56:17that we're going to

00:56:18have to watch out for.

00:56:19They always look like

00:56:20always under control.

00:56:22The team to beat

00:56:23would be

00:56:24Rob and Liam.

00:56:25They always deliver.

00:56:26They're always

00:56:27so confident.

00:56:28I feel like they're

00:56:29definitely the one

00:56:30that scares me the most.

00:56:3320 minutes to go!

00:56:34Let's go!

00:56:35Let's go!

00:56:36For me,

00:56:37I'm going Wagyu sirloin

00:56:38with Chinese broccoli,

00:56:39blistered shishito peppers

00:56:41and sesame garlic sauce.

00:56:43We want this massively.

00:56:44We're both competitive.

00:56:45I'm actually

00:56:46feeling really confident.

00:56:47Chinese broccoli's

00:56:48coming together.

00:56:49Toasted sesame's

00:56:50ready to go.

00:56:51Pickled radish is

00:56:52on top of that.

00:56:53I'm super happy

00:56:54with how everything's going.

00:56:55Let's get those steaks in.

00:56:56I think this is

00:56:57going to be too early.

00:56:5810 minutes per cook.

00:56:59We're going to start

00:57:00plating up, slicing.

00:57:01You've got to get

00:57:02the second one to rest.

00:57:03Go!

00:57:04It's so important

00:57:05that we get every element

00:57:06on this plate perfect

00:57:07because we want the power.

00:57:08Can you tell me

00:57:09that's hot?

00:57:10No?

00:57:11It's just a different pan

00:57:12we've never used before.

00:57:13Rob the meat man,

00:57:14he's on.

00:57:17We just want to make sure

00:57:18we get these right.

00:57:22How do you think

00:57:23the sous-vide's going?

00:57:27So the lamb says

00:57:28it's got about 10 minutes.

00:57:29Yeah.

00:57:30Do you reckon it's worth

00:57:31pulling it out now?

00:57:32How long do you actually

00:57:33think it's going to take

00:57:34us to finish it off?

00:57:35Yeah.

00:57:36We have to make a call now.

00:57:38Do we pull these lamb racks

00:57:40out of this sous-vide

00:57:42or do we just

00:57:43take the risk and persevere?

00:57:5510 minutes!

00:57:56Move it!

00:57:57Look, Farah,

00:57:58we have 10 minutes left.

00:57:59I've got to baste it in the pan.

00:58:00You've got to baste it?

00:58:01I'm going to rip them out.

00:58:02You've got to get them out.

00:58:03And that's going to give me

00:58:04hopefully enough time

00:58:06on that pan

00:58:07to cook them.

00:58:08Give that sous-vide a kiss!

00:58:11With cuts and furgs

00:58:12it looks like

00:58:13the time is running out.

00:58:15I cannot serve a lamb dish

00:58:17without lamb.

00:58:18No.

00:58:20It's going to be

00:58:21pretty much down to the wire.

00:58:23This will do or die.

00:58:25I touch it,

00:58:26I think it's under.

00:58:28They're big bits of meat.

00:58:29We know we've got a hectic

00:58:31last 10 minutes ahead of us.

00:58:33This is a disaster.

00:58:37What the f*** is happening?

00:58:39Let's go, let's go!

00:58:40Is it a showstopper?

00:58:43You've got to love that meat.

00:58:44Nothing else matters in the world

00:58:45right now to Rob.

00:58:46I'm super focused

00:58:47on these steaks

00:58:48because it's such a high heat

00:58:49it could cook through

00:58:50at the blink of an eye.

00:58:52So I'm just looking at it

00:58:54like a hawk.

00:58:55This is concerning.

00:58:56I'm the meat guy.

00:58:58If these steaks

00:58:59aren't cooked perfectly,

00:59:01disaster.

00:59:02Right now I'm feeling

00:59:03pretty overwhelmed,

00:59:04stressed.

00:59:06We want this power.

00:59:07We want the power.

00:59:17All right, teams,

00:59:18keep on the pace.

00:59:23I'm going great.

00:59:24You are great.

00:59:26Vegas, you ain't got long, bro.

00:59:29It's going to be close, Vic.

00:59:32He's hit a wire

00:59:33with the lamb.

00:59:34He's shown real technique,

00:59:35but they need to hurry up.

00:59:37So I'm onto the peas.

00:59:39How long are the peas, Mum?

00:59:40Oh, three minutes.

00:59:41Okay, good.

00:59:42So I'm going to start

00:59:43pulling these off.

00:59:45Should we check them?

00:59:46I keep pushing this lamb

00:59:48and its texture

00:59:49is alluding to the fact

00:59:50it is more than rare.

00:59:52It's under for me.

00:59:54Stick them back in that.

00:59:56I think it was a poor decision

00:59:57in this time frame

00:59:58to use a sous vide.

01:00:00I'm not happy.

01:00:01This lamb,

01:00:02like, honestly,

01:00:03from the outside,

01:00:04it's pretty soft.

01:00:05We could be in trouble.

01:00:07Five minutes.

01:00:08This is it, teams.

01:00:09Let's go.

01:00:11Oh, the barramundi's

01:00:12falling apart.

01:00:14Be gentle.

01:00:15Be gentle.

01:00:17The barramundi's too dry

01:00:18and it's been overcooked.

01:00:19Yeah, quite a bit.

01:00:20Watching Janie and Maddie cook,

01:00:21there is no way

01:00:22they're winning this round.

01:00:23No way.

01:00:24No way.

01:00:25I've never seen

01:00:26a barramundi cooked

01:00:27like that in my life.

01:00:28It's falling apart.

01:00:29The hero of the dish

01:00:30is being treated

01:00:31like a villain.

01:00:32I don't think it's cooked.

01:00:33You don't think it's cooked?

01:00:34No.

01:00:35I think it's cooked.

01:00:36No.

01:00:37You don't think so?

01:00:38No.

01:00:39Oh, yeah, maybe it is.

01:00:40Stress less, Mum.

01:00:41Stress less.

01:00:43We want to make sure

01:00:44that we nail

01:00:45this presentation today.

01:00:46We think this dish

01:00:47is a winner.

01:00:49Doesn't need long, Mum.

01:00:50We need to get

01:00:51that fish finished.

01:00:52All right, Mum,

01:00:53let's get those,

01:00:54after you get that,

01:00:55let's get the plates

01:00:56on the bench.

01:00:57Yep.

01:00:58Wouldn't it be great

01:00:59if we could show the teams

01:01:00that Janie and Maddie

01:01:01mean business.

01:01:02We want that power.

01:01:04Put the caponata down.

01:01:06Come put the caponata down.

01:01:07I'm just trying to get

01:01:08a bit clobbered.

01:01:09All right,

01:01:10give me 30 seconds.

01:01:12Last prawn is going in.

01:01:14Oh, it seems a bit hot.

01:01:17Mikey,

01:01:18we are done.

01:01:19Yeah, that's the undercooked one.

01:01:23The prawn is amazing, Pete.

01:01:24All right,

01:01:25I'm going to start off

01:01:26with the pea puree.

01:01:27Yep.

01:01:28I think we've got

01:01:29a good chance of winning

01:01:30because we're actually

01:01:31really good in the kitchen

01:01:32and we've got a lot of talent.

01:01:34Three minutes.

01:01:37Pass the food.

01:01:38You've nothing on the plate.

01:01:40You've got it.

01:01:41Do more than five peas.

01:01:42Three bits of lamb

01:01:43per person, yeah?

01:01:44Yep.

01:01:45I'm throwing hot potatoes

01:01:46on a plate.

01:01:47Moving peas,

01:01:48dragging stuff,

01:01:49it's just not our night.

01:01:52It's pretty under.

01:01:53Look, that's under.

01:01:56Yeah, not good.

01:01:59Bang.

01:02:02As soon as I cut that

01:02:03and the steak was perfect,

01:02:04I was like...

01:02:05Yeah.

01:02:06Yeah, the boys.

01:02:08Rob and Liam

01:02:09are very competitive.

01:02:10Crazy competitive.

01:02:11They will pick out

01:02:12anything that's wrong.

01:02:13Crazy competitive.

01:02:14Yeah.

01:02:15Very focused right now.

01:02:17Rob and Liam

01:02:18are very dangerous.

01:02:19Like, are very, very dangerous

01:02:20because they are

01:02:21very competitive.

01:02:23They have fire

01:02:24under their belly,

01:02:25like the same as us.

01:02:26So they're definitely

01:02:27like a big competition

01:02:28for us.

01:02:29All right, Mike,

01:02:30we're just doing

01:02:31our final touches.

01:02:32Look at all the other teams

01:02:33and Liam and Rob

01:02:34are very calm and collected.

01:02:36We're going to nail this, Robbo.

01:02:38We've tasted, we've tried it.

01:02:39I hope this little pocket

01:02:40of flavour is enough.

01:02:43Captain Burgers

01:02:44and Jenny and Maddie

01:02:45might be in trouble.

01:02:46Get the lettuce,

01:02:47get the lamb going.

01:02:48Don't stress.

01:02:49We've got this, Mum.

01:02:50We've got this.

01:02:51You do the potatoes,

01:02:52I'll do the tomatoes

01:02:53on this side.

01:02:54It all needs to be perfect.

01:02:55Quick.

01:02:56OK.

01:02:57That's it, that's it.

01:02:58That's enough.

01:02:5930 seconds.

01:03:00Let's go.

01:03:03Come on.

01:03:04Let's go, guys.

01:03:05Quickly.

01:03:06We're running out of time.

01:03:07We're going, we're going.

01:03:08Where's the little lamby bits?

01:03:09Oh, the lamby bits.

01:03:1010, 9, 8, 7, 6,

01:03:145, 4, 3, 2, 1.

01:03:18That's it.

01:03:19Stop cooking.

01:03:20Move away from your bed sheets.

01:03:21Woo!

01:03:25What we've put on the plate,

01:03:26it's an exceptional dish.

01:03:27We just hope we've done enough

01:03:28to take out this win.

01:03:29This is the best plate of food

01:03:30we've put up.

01:03:31Alright, calm down.

01:03:32Calm down, you bouncing bee.

01:03:34I think it looks good.

01:03:38We've done it.

01:03:39We did our crispy skin barramundi

01:03:42and it looks beautiful

01:03:44on the plate.

01:03:48Somehow we got food on the plate.

01:03:49I'm not really stoked

01:03:50with what we did.

01:03:53I'm just totally gutted.

01:03:59That was hectic.

01:04:01You guys take a break

01:04:02while we taste your food.

01:04:05Everyone's hungry

01:04:06to win the title of MKR.

01:04:08Everyone has taken it a level up.

01:04:11Anybody could win this

01:04:13at this point.

01:04:16Let's try our first dish.

01:04:21Mike and Pete's prawn cutlets

01:04:24with fennel and pea salad

01:04:26and chilli jam.

01:04:28Those prawns,

01:04:29they look pretty specky.

01:04:31There's a really nice contrast of colour.

01:04:33Thank you very much.

01:04:35We're hoping that the judges

01:04:36like that combination.

01:04:39Pretty hearty.

01:04:40There's a lot going on.

01:04:43Go for the middle.

01:04:46Some chilli jam.

01:04:51I'm loving the crispy prawn head.

01:04:55I would have cooked the prawns

01:04:56a little bit later on,

01:04:57just before you serve them

01:04:58so they're just a little bit

01:04:59more translucent.

01:05:00I would have left the pea puree off

01:05:02and just went with the fennel salad.

01:05:03Not everything hits home,

01:05:04but I like that they're special.

01:05:07Well, let's move on

01:05:08to our next dish.

01:05:13Kaz and Fekir.

01:05:14They're going to be

01:05:15competing for the title

01:05:16of MKR.

01:05:18Kaz and Fekir's lamb rack

01:05:20with mint béarnaise

01:05:22and lettuce and peas.

01:05:25We've spoken a big game

01:05:26about our technique

01:05:28with the sous vide.

01:05:31So if this lamb is under,

01:05:33then it's a bit of a slap in the face.

01:05:48The lamb is cooked perfectly.

01:05:50The lamb is really well done.

01:05:52As in perfect.

01:05:55I think the plating

01:05:56sort of tells you

01:05:57how close to the wire they were.

01:05:59A little bit rushed.

01:06:00The béarnaise is beautiful

01:06:01and creamy and rich

01:06:02and you've got

01:06:03a little hint of mint.

01:06:05Well, let's move on

01:06:06to our next dish.

01:06:09The lamb is cooked perfectly.

01:06:10The lamb is really well done.

01:06:12As in perfect.

01:06:13I think the plating

01:06:14sort of tells you

01:06:15how close to the wire they were.

01:06:17The lamb is cooked perfectly.

01:06:19Rob and Liam.

01:06:20Wagyu sirloin

01:06:21with Chinese broccoli,

01:06:22blistered peppers

01:06:23and sesame garlic sauce.

01:06:25To cook a perfect steak,

01:06:27you've got to be dialed in.

01:06:28Like, it's an art.

01:06:32Wagyu sirloin.

01:06:33Thank you, sir.

01:06:34This is the best

01:06:35plate of food we've put up.

01:06:36It's an elegant

01:06:37little number, isn't it?

01:06:38Hmm.

01:06:39Simple.

01:06:40It better be good

01:06:41so it's simple.

01:06:42There was a lot of stress

01:06:43over the meat.

01:06:47Mmm.

01:06:50I think the meat's

01:06:51cooked really well.

01:06:52Beef is cooked to perfection.

01:06:53Beautiful crust

01:06:54on the outside.

01:06:55Really well seasoned.

01:06:56Love the plating.

01:06:57It's very dainty.

01:06:59The greens are

01:07:00a good addition.

01:07:01I just would've

01:07:02added more sauce.

01:07:03Well, now for the final dish.

01:07:07Jenny and Maddie.

01:07:08Crispy skinned

01:07:09barramundi

01:07:10with caponata

01:07:11and duck foot potato.

01:07:13We're proud of ourselves today.

01:07:15We do think

01:07:16there's a chance

01:07:17of us being up

01:07:18for judges' powers.

01:07:19Thank you very much.

01:07:20We want redemption

01:07:21on that beurre blanc sauce today.

01:07:24They didn't really succeed

01:07:25on their first time

01:07:26they did a beurre blanc.

01:07:27Ooh, look at that.

01:07:34Mmm.

01:07:41I've got to say

01:07:42much, much better

01:07:44than the job

01:07:45on the beurre blanc.

01:07:46The fish went in

01:07:47far too early.

01:07:48Like, everyone worries

01:07:49about the crispy skin

01:07:50and forgets about

01:07:51trying to cook

01:07:52the fish properly.

01:07:53The caponata, I think,

01:07:54needs a bit more moisture

01:07:55in there,

01:07:56but good flavours.

01:07:57We've got to make

01:07:58a serious decision here.

01:07:59It's not an easy choice.

01:08:01There will be

01:08:02a few upsets, I think.

01:08:07To have the power

01:08:08of the judge,

01:08:09I mean, that'd be amazing,

01:08:10but I'd be surprised

01:08:12if we don't get

01:08:13our first judgement

01:08:14tonight,

01:08:15let alone be a judge.

01:08:17We want the power.

01:08:18We want to be

01:08:19a couple of judges.

01:08:20We definitely

01:08:21want to be

01:08:22in this competition

01:08:23and we definitely

01:08:24want to win

01:08:25this competition.

01:08:35My heart

01:08:36is in my stomach right now.

01:08:37We're waiting to hear

01:08:39who's getting the power

01:08:40to send us

01:08:41maybe home.

01:08:42I just want it to be

01:08:43anyone else

01:08:44but Jane and Maddie.

01:08:45Who will decide our fate?

01:08:47It's all I can think about

01:08:48right now.

01:09:03My heart

01:09:04is in my stomach right now.

01:09:05We're waiting to hear

01:09:07who's getting the power

01:09:08to send us

01:09:09maybe home.

01:09:10I just want it to be

01:09:11anyone else

01:09:12but Jane and Maddie.

01:09:14The best dish tonight

01:09:16will earn its cooks

01:09:22the judges' power.

01:09:30The power

01:09:31to send the next team home.

01:09:38Robin, Liam,

01:09:39you cooked wagyu sirloin

01:09:41with Chinese broccoli,

01:09:43blistered peppers,

01:09:44and sesame garlic sauce.

01:09:47I think it's the best plate of food

01:09:49we've done in this competition.

01:09:50We just hope we've done enough

01:09:52to take out this win.

01:09:53We want the power.

01:09:54We want to be

01:09:55a couple of judges.

01:09:57The beef had a beautiful crust.

01:10:00Beef is cooked perfectly.

01:10:05The plating was standout

01:10:06and it all worked really well.

01:10:09Gorgeous plate.

01:10:10Gorgeous plate of food.

01:10:12Gorgeous beef.

01:10:13Beautiful, amazing crust

01:10:15on the outside.

01:10:17We're feeling pretty good

01:10:18with our critique.

01:10:19After that,

01:10:20I'm thinking we're definitely

01:10:21a chance to win

01:10:22the judges' power.

01:10:23Cass and Fergus,

01:10:25you cooked lamb rack

01:10:27with mint béarnaise

01:10:29and brised peas and lettuce.

01:10:31These guys have just

01:10:32cooked the protein

01:10:33really well

01:10:34and I'm a bit worried

01:10:35we're about to be told

01:10:36that our protein

01:10:37was done pretty poorly.

01:10:40Let's start with the lamb.

01:10:45What do you think, Fergus?

01:10:46Under.

01:10:47Underdone.

01:10:53You're wrong.

01:10:54The lamb was perfect, brother.

01:10:56Okay.

01:10:58That's the thing with sous-vide,

01:10:59you know,

01:11:00you've got that pink

01:11:01all the way through

01:11:02and it was perfect.

01:11:03Good.

01:11:04Your plating showed

01:11:05that you rushed in the end.

01:11:06But your flavors,

01:11:08it was beautiful.

01:11:09Cass,

01:11:10béarnaise,

01:11:11really,

01:11:14it was delicious.

01:11:17Like,

01:11:18béarnaise is not an easy sauce

01:11:19to produce.

01:11:21It's all about temperature.

01:11:23Great dish.

01:11:25We'll see.

01:11:27What, Fergus?

01:11:28Did you hear that?

01:11:29The lamb cooked

01:11:31perfectly.

01:11:32I take it all back.

01:11:33I'm a gun chef

01:11:34and my lamb cooking skills

01:11:36are next level.

01:11:37I take it all back.

01:11:40Mark and Pete,

01:11:42you served

01:11:44prawn cutlet with fennel

01:11:46and pea salad

01:11:48and chili jam.

01:11:51The prawns,

01:11:52I love the coating,

01:11:53sweet and salty and delicious.

01:11:57I love the crispy

01:12:00fennel salad over the top of it.

01:12:01That was also very nice.

01:12:03I really love where you guys are going.

01:12:05Like,

01:12:06I thought you were the one-trick ponies,

01:12:07the Italian,

01:12:08and we just,

01:12:09we do rustic and,

01:12:10you know, ragu.

01:12:11But you sort of stepped away

01:12:12and you're thinking on your feet.

01:12:14I think you guys are well on track.

01:12:17Pete,

01:12:18I so badly want this.

01:12:19I want to be a judge.

01:12:20I want to stand up there

01:12:21with Manu and Colin

01:12:22and I want to judge

01:12:23the other contestants.

01:12:26Jenny and Matty,

01:12:28crispy skin barramundi

01:12:30with capenata

01:12:31and duck fried potatoes.

01:12:37That was a beautiful

01:12:38lemon beurre blanc.

01:12:40Well done.

01:12:42Fish,

01:12:47it was okay.

01:12:52Choosing barramundi

01:12:53was the lucky thing

01:12:54because it keeps it nice and soft.

01:12:58Last time in our

01:12:59instant restaurant,

01:13:00we didn't quite nail

01:13:01the beurre blanc,

01:13:02so I'm excited

01:13:03to have redemption

01:13:04on this today.

01:13:07I think this is

01:13:08going to be really close.

01:13:10I'm just hoping

01:13:11we've done enough

01:13:12to get this win.

01:13:14My hands

01:13:15are dripping in sweat.

01:13:17Like it is.

01:13:18We want it so bad.

01:13:20I don't want Rob and Liam

01:13:21to get the judges' power.

01:13:24I think Liam

01:13:25is going to be like

01:13:26the Gordon Ramsay

01:13:27of the situation

01:13:28to be honest.

01:13:29I feel like we're

01:13:30a big threat

01:13:31to Rob and Liam

01:13:32and I feel like

01:13:33their critics

01:13:34are going to be

01:13:35a bit harsher on us.

01:13:38The team

01:13:39that will receive

01:13:40the judges' power

01:13:42and join us in judging

01:13:44the elimination cook-off

01:13:46is...

01:13:58Rob and Liam.

01:14:05Well done.

01:14:08It's just great

01:14:09to not join you, honey.

01:14:10Yeah, high five on that.

01:14:12Gents,

01:14:13how are you feeling?

01:14:14That's amazing.

01:14:15That's unbelievable.

01:14:16So are you ready

01:14:17to have some fun with us?

01:14:18I can't wait.

01:14:19It's going to be a ball.

01:14:20We're looking forward

01:14:21to welcoming you guys

01:14:22into our home,

01:14:23Kitchen HQ,

01:14:24and your judges,

01:14:25Rob and Liam.

01:14:29We are the first team

01:14:30in my kitchen

01:14:31rules history,

01:14:3214 years,

01:14:33to win

01:14:34the judges' power.

01:14:36It's just crazy.

01:14:37It's surreal.

01:14:38Yeah, it's pretty cool.

01:14:39Oh my God.

01:14:41Liam's going to be a judge.

01:14:43I don't want to deal with Liam.

01:14:44It's like our worst nightmare

01:14:45has come true.

01:14:51Next time,

01:14:53the Bros with the Mows

01:14:55join the judges.

01:14:56Now the tables have turned.

01:14:58We're the judges.

01:15:00They will help

01:15:01send the next team home.

01:15:02One team

01:15:03will enter

01:15:04an elimination cook-off

01:15:05against Hannah and Lawrence

01:15:07and Simone and Viviana.

01:15:09Who's staying

01:15:10in the competition?

01:15:11At the end of the night...

01:15:12I'm a chewer.

01:15:13It's very bland.

01:15:15One team

01:15:16will leave the competition.

01:15:18Sorry, guys.

01:15:19You've been eliminated.

Category

Transcript

Recommended