1 00:00:01,440 --> 00:00:05,600 (SERENE PIANO PLAYS) 2 00:00:05,680 --> 00:00:07,160 WOMAN: Main is served. 3 00:00:07,240 --> 00:00:10,760 # When it feels this good I'll stay for a minute... 4 00:00:10,840 --> 00:00:12,200 Thank you. # Hold on... # 5 00:00:12,280 --> 00:00:14,480 Where does this want to come from, the inspiration? 6 00:00:14,560 --> 00:00:17,560 WOMAN: Our father passed away at a very young age. 7 00:00:17,640 --> 00:00:18,800 This was our dad's favourite. 8 00:00:18,880 --> 00:00:21,760 WOMAN: And it's how we eat it on Father's Day. 9 00:00:21,840 --> 00:00:23,280 Aw! Wow. 10 00:00:26,960 --> 00:00:29,040 How am I gonna do a critique now? 11 00:00:29,120 --> 00:00:30,680 (LAUGHTER) 12 00:00:34,640 --> 00:00:36,840 # When it feels this good... # 13 00:00:36,920 --> 00:00:39,680 VOICEOVER: Welcome back to Australia's greatest dinner party. 14 00:00:39,760 --> 00:00:42,320 WOMAN: Hi! (RINGS DOORBELL) 15 00:00:42,400 --> 00:00:44,040 (SCREAMING) MAN: Wow! 16 00:00:44,120 --> 00:00:45,720 Oh, my word! 17 00:00:45,800 --> 00:00:46,960 Oh, my gosh. WOMAN: Cheers. 18 00:00:47,040 --> 00:00:49,040 Cheers! Cheers! 19 00:00:50,520 --> 00:00:51,640 MANU: Bonsoir. 20 00:00:51,720 --> 00:00:53,040 And at the head of the table, 21 00:00:53,120 --> 00:00:55,840 Australia's favourite chefs and best mates. 22 00:00:55,920 --> 00:00:57,840 It's love. (BOTH LAUGH) 23 00:00:57,920 --> 00:00:59,800 Manu Feildel... 24 00:00:59,880 --> 00:01:00,880 MANU: Bon appetit. 25 00:01:00,960 --> 00:01:03,400 ..and Colin Fassnidge... 26 00:01:03,480 --> 00:01:04,800 This guy's got a heart like this. 27 00:01:04,880 --> 00:01:06,200 Big-time. 28 00:01:06,280 --> 00:01:07,760 But don't tell anybody. (LAUGHTER) 29 00:01:07,840 --> 00:01:11,920 ..will be served up the best home-cooked meals ever. 30 00:01:12,000 --> 00:01:13,160 I can't fault this. 31 00:01:13,240 --> 00:01:14,200 It was perfect. 32 00:01:14,280 --> 00:01:16,120 So the score I'm giving you is a ten. 33 00:01:16,200 --> 00:01:17,160 A ten. 34 00:01:17,240 --> 00:01:18,400 Is a ten. A ten. 35 00:01:18,480 --> 00:01:19,440 A ten. 36 00:01:19,520 --> 00:01:20,960 (LAUGHS) WOMEN: Wow! 37 00:01:23,400 --> 00:01:25,880 Every dish tells a story. 38 00:01:25,960 --> 00:01:29,320 I've dreamt being here with my lovely cheeky son 39 00:01:29,400 --> 00:01:30,720 since the show started. 40 00:01:30,800 --> 00:01:33,320 MAN: I hope that we can pull it off for her. 41 00:01:33,400 --> 00:01:35,000 Are you OK, Pearls? PEARLS: I'm proud. 42 00:01:35,080 --> 00:01:37,760 She just made it into perfection. 43 00:01:37,840 --> 00:01:39,640 You brought me to my childhood. 44 00:01:39,720 --> 00:01:41,360 That was absolutely delicious. 45 00:01:41,440 --> 00:01:42,960 That's why I love food... 46 00:01:43,040 --> 00:01:44,680 (CRIES) 47 00:01:44,760 --> 00:01:47,080 ..'cause it's everything good about my childhood. 48 00:01:47,160 --> 00:01:50,440 That really hit me in the feels. 49 00:01:50,520 --> 00:01:52,120 And every dinner... 50 00:01:52,200 --> 00:01:54,400 I seriously hope to god you don't kill me right now. 51 00:01:54,480 --> 00:01:55,440 ..brings the heat. 52 00:01:55,520 --> 00:01:57,240 You would not have served that to your family. 53 00:01:57,320 --> 00:01:58,960 I was shooketh! 54 00:01:59,040 --> 00:02:00,040 There you go. Happy now? 55 00:02:00,120 --> 00:02:01,360 Oh, listen to this guy. 56 00:02:01,440 --> 00:02:03,200 Take your shot, baby. I've got body armour. 57 00:02:03,280 --> 00:02:05,640 Are you in the kitchen cooking the food? No. Shut up then. 58 00:02:05,720 --> 00:02:07,600 Argh, this is terrifying! 59 00:02:07,680 --> 00:02:09,280 Why would you take a risk? 60 00:02:09,360 --> 00:02:10,840 (IMITATES GUNSHOT AND SPLATTER) 61 00:02:14,720 --> 00:02:19,920 Then, the fight continues here in Kitchen HQ. 62 00:02:20,000 --> 00:02:22,120 Wow! Oh, my god! 63 00:02:22,200 --> 00:02:24,160 ..where they will serve up their dishes 64 00:02:24,240 --> 00:02:27,840 to the queen of home-cooking, Nigella Lawson. 65 00:02:29,200 --> 00:02:30,680 I look at Mum. She's already crying. 66 00:02:30,760 --> 00:02:33,720 We're about to cook for Nigella Lawson! 67 00:02:33,800 --> 00:02:35,320 I'm so excited. 68 00:02:35,400 --> 00:02:37,240 Are we ready? CONTESTANTS: Yes! 69 00:02:37,320 --> 00:02:41,720 But only one team will win $100,000 70 00:02:41,800 --> 00:02:44,760 and be crowned MKR champions. 71 00:02:44,840 --> 00:02:46,920 COLIN: These are not what we were after. 72 00:02:47,000 --> 00:02:48,680 WOMAN: Is there a second layer going on? 73 00:02:48,760 --> 00:02:49,880 WOMAN: Go, Tommy, go! 74 00:02:49,960 --> 00:02:52,320 You are the My Kitchen Rules champions! 75 00:02:52,400 --> 00:02:55,360 (CHEERING AND APPLAUSE) 76 00:02:58,640 --> 00:03:01,600 (UPBEAT MUSIC PLAYS) 77 00:03:09,560 --> 00:03:13,040 VOICEOVER: The fight to claim the title of MKR champions 78 00:03:13,120 --> 00:03:15,480 kicks off in Perth, Western Australia. 79 00:03:15,560 --> 00:03:19,120 First to step up to the bench tonight are Tommy and Rach. 80 00:03:20,960 --> 00:03:22,400 RACH: Tommy, it's game day. 81 00:03:22,480 --> 00:03:24,040 TOMMY: I know. Couldn't be more excited. 82 00:03:24,120 --> 00:03:25,880 Yay! Yeah. It's gonna be awesome. 83 00:03:25,960 --> 00:03:27,480 I know! Tommy boy! 84 00:03:27,560 --> 00:03:29,680 I know! (LAUGHS) I'm excited. 85 00:03:29,760 --> 00:03:31,880 I feel a bit nervous but I'm ready to go. 86 00:03:31,960 --> 00:03:33,560 Hopefully we're team number one at the end. 87 00:03:35,600 --> 00:03:38,720 # Oh, girl, I like you I do... # 88 00:03:38,800 --> 00:03:40,320 I'm Tommy. And I'm Rach. 89 00:03:40,400 --> 00:03:42,480 And we're representing Western Australia. 90 00:03:44,520 --> 00:03:46,680 What's our relationship status? 91 00:03:46,760 --> 00:03:48,160 A little bit complicated. Complicated. 92 00:03:48,240 --> 00:03:50,400 Yeah. No... (LAUGHS) 93 00:03:50,480 --> 00:03:52,960 We're best friends and housemates. 94 00:03:54,720 --> 00:03:57,120 Our relationship is almost as if we're dating... 95 00:03:57,200 --> 00:03:58,480 Yeah. ..but we don't have sex. 96 00:03:58,560 --> 00:03:59,520 No. 97 00:03:59,600 --> 00:04:01,960 When we team up and we jump in the kitchen... 98 00:04:02,040 --> 00:04:05,280 Do you want to try? (LAUGHS) ..we get up to no good. 99 00:04:05,360 --> 00:04:06,960 (BOTH LAUGH) But no, that's not fair. 100 00:04:07,040 --> 00:04:08,560 I should feed you. (LAUGHS) 101 00:04:08,640 --> 00:04:10,400 We get along like a house on fire. 102 00:04:10,480 --> 00:04:12,640 And sometimes we may have set the house on fire. 103 00:04:12,720 --> 00:04:13,680 Yes. 104 00:04:13,760 --> 00:04:16,120 (SMOKE ALARM BEEPS) # Oh! # 105 00:04:16,200 --> 00:04:17,800 A few times. Quite literally. (LAUGHS) 106 00:04:17,880 --> 00:04:21,120 Please don't let our landlord know that we just set fire to the oven. 107 00:04:21,200 --> 00:04:24,120 Tom and I both pursue creative careers. 108 00:04:24,200 --> 00:04:28,200 And that's exactly what we want to translate onto our table. 109 00:04:29,440 --> 00:04:30,520 Hey! Hey, guys. 110 00:04:30,600 --> 00:04:32,320 WOMAN: Thank you. 111 00:04:32,400 --> 00:04:34,560 We're here to give it a red-hot crack. 112 00:04:34,640 --> 00:04:36,240 Mwah! 113 00:04:36,320 --> 00:04:37,920 Expect to see us in the finals. 114 00:04:38,000 --> 00:04:39,240 (LAUGHS) 115 00:04:39,320 --> 00:04:41,360 Overconfident? (LAUGHS) No, I loved it. 116 00:04:41,440 --> 00:04:44,200 # Undercover, undercover... # 117 00:04:46,440 --> 00:04:47,480 Whoo-hoo! 118 00:04:47,560 --> 00:04:50,480 We've actually got to do the thing that we came here to do... 119 00:04:50,560 --> 00:04:51,720 I know. ..which is cook. 120 00:04:51,800 --> 00:04:53,200 Let's go. 121 00:04:53,280 --> 00:04:56,480 And then we're meeting Manu and Colin for the first time 122 00:04:56,560 --> 00:04:59,200 and we get the privilege of cooking for them. 123 00:04:59,280 --> 00:05:00,400 It's huge. 124 00:05:00,480 --> 00:05:02,840 There's a lot of weight riding on this dinner party tonight. 125 00:05:05,200 --> 00:05:07,600 VOICEOVER: Tommy and Rach have five hours 126 00:05:07,680 --> 00:05:10,040 to set up their restaurant, shop for ingredients 127 00:05:10,120 --> 00:05:13,960 and begin to prep their menu before the guest teams arrive. 128 00:05:14,040 --> 00:05:16,320 RACH: We're so grateful that we're team number one. 129 00:05:16,400 --> 00:05:19,160 There are no expectations. We can be ourselves. 130 00:05:19,240 --> 00:05:20,520 We can set the benchmark. 131 00:05:20,600 --> 00:05:21,920 Seriously, they're gonna be feeling joyful, 132 00:05:22,000 --> 00:05:23,600 they're gonna be loving the food... Yeah. 133 00:05:23,680 --> 00:05:26,160 ..and they're gonna get to the end of the night and think... 134 00:05:26,240 --> 00:05:27,400 BOTH: "Wow." 135 00:05:27,480 --> 00:05:29,120 "We're gonna have to top that." (LAUGHS) 136 00:05:30,440 --> 00:05:34,080 Prize is three tens in a row. Yes. That would be nice. 137 00:05:34,160 --> 00:05:39,120 If you're feeling a bit anxious, you breathe in through your nose, 138 00:05:39,200 --> 00:05:40,760 sniff... (BOTH SNIFF) 139 00:05:40,840 --> 00:05:42,640 Breathe out. (LAUGHS) 140 00:05:44,560 --> 00:05:45,760 Mwah. Love ya. 141 00:05:45,840 --> 00:05:46,800 You too. 142 00:05:46,880 --> 00:05:48,920 I don't think I could do this with anyone else. 143 00:05:49,000 --> 00:05:51,080 Yeah. (LAUGHS) 144 00:05:51,160 --> 00:05:52,720 I actually don't know if I could either. 145 00:05:52,800 --> 00:05:54,280 Cooking for 12 people, 146 00:05:54,360 --> 00:05:57,280 not to mention when two of them are world-famous celebrity judges. 147 00:05:57,360 --> 00:05:59,840 And chefs. And chefs. 148 00:06:01,160 --> 00:06:03,200 VOICEOVER: For judge Manu Feildel, 149 00:06:03,280 --> 00:06:07,560 this season of MKR marks the beginning of a very special era. 150 00:06:07,640 --> 00:06:09,360 MANU: I love travelling around the country. 151 00:06:09,440 --> 00:06:12,720 I just really want people to cook good food. 152 00:06:12,800 --> 00:06:14,960 But you know what I'm excited about this year, 153 00:06:15,040 --> 00:06:16,480 is I've got a great cohost, 154 00:06:16,560 --> 00:06:20,520 Colin Fassnidge, a good friend of mine, a great chef 155 00:06:20,600 --> 00:06:23,800 and the two of us around the country, it's gonna be a lot of fun. 156 00:06:23,880 --> 00:06:26,120 RACH: We're off to get scallops. 157 00:06:26,200 --> 00:06:28,160 How excited am I to be sitting beside Manu? 158 00:06:28,240 --> 00:06:29,800 Actually, he's sitting beside me. 159 00:06:29,880 --> 00:06:34,520 Back on the road, back with my old friend, this time top of the table. 160 00:06:34,600 --> 00:06:35,960 I'm looking forward to it. 161 00:06:36,040 --> 00:06:38,320 We're invited into people's houses. 162 00:06:38,400 --> 00:06:39,560 These are home cooks. 163 00:06:39,640 --> 00:06:40,760 We're getting home-cooked food 164 00:06:40,840 --> 00:06:43,600 and you want a lot of love in there and a lot of flavour. 165 00:06:43,680 --> 00:06:45,600 Oh, hello. (GASPS) 166 00:06:45,680 --> 00:06:47,640 Oh, my gosh, Tommy, they are so beautiful. 167 00:06:49,120 --> 00:06:52,960 For the entree, we are serving Rottnest scallops with white puree 168 00:06:53,040 --> 00:06:55,160 and a tarragon and miso butter. 169 00:06:55,240 --> 00:06:56,360 Look at them. I know. 170 00:06:56,440 --> 00:06:57,880 They're amazing, aren't they? 171 00:06:57,960 --> 00:07:00,320 COLIN: Rottnest scallops are a delicacy 172 00:07:00,400 --> 00:07:02,240 but you can't get them all the year round, 173 00:07:02,320 --> 00:07:06,400 so you want to show so much respect to this shellfish. 174 00:07:06,480 --> 00:07:08,720 Thank you so much. We're so excited. 175 00:07:08,800 --> 00:07:10,560 If you cook them too long, 176 00:07:10,640 --> 00:07:12,440 you're basically eating a little squash ball. 177 00:07:12,520 --> 00:07:15,440 If you don't cook them enough, they're cold in the middle. 178 00:07:15,520 --> 00:07:16,480 TOMMY: Look at them. 179 00:07:16,560 --> 00:07:18,120 Oh, they've got the roe on and everything. 180 00:07:18,200 --> 00:07:19,160 Wow. 181 00:07:19,240 --> 00:07:20,920 Can I shuck them for you if you like? 182 00:07:21,000 --> 00:07:21,960 That would be awesome. 183 00:07:22,040 --> 00:07:24,080 So it's important that we're getting them all ready to go 184 00:07:24,160 --> 00:07:26,320 because we have such a limited amount of time. 185 00:07:26,400 --> 00:07:28,160 They're beautiful. Oh, they're amazing. 186 00:07:28,240 --> 00:07:30,840 It's a big day for shopping. We need to get in. 187 00:07:30,920 --> 00:07:32,080 We need to get it out. 188 00:07:32,160 --> 00:07:33,120 Rod. Rod. 189 00:07:33,200 --> 00:07:34,160 Hey. How are you, guys? 190 00:07:34,240 --> 00:07:35,240 Hey, mate. (LAUGHS) 191 00:07:35,320 --> 00:07:36,880 BOTH: We'd love some duck. Great. 192 00:07:36,960 --> 00:07:38,000 Alright. Thanks very much. 193 00:07:38,080 --> 00:07:41,800 RACH: For our main, we are doing a crispy duck leg 194 00:07:41,880 --> 00:07:46,240 with a blackberry and port jus and a crispy potato gratin. 195 00:07:46,320 --> 00:07:47,480 (GASPS) Oh, look at that. 196 00:07:47,560 --> 00:07:50,040 Oh, my god. They look amazing! They do look amazing. 197 00:07:50,120 --> 00:07:53,400 This is a main course that you could see in a little French bistro, 198 00:07:53,480 --> 00:07:56,640 you know, and I love a piece of duck. 199 00:07:56,720 --> 00:08:01,040 It needs to be crispy skin, not dry but also falling off the bone 200 00:08:01,120 --> 00:08:02,960 and that's gonna be the bigger risk tonight. 201 00:08:05,440 --> 00:08:08,440 TOMMY: This is so exciting. OK. Fruit and veg first. 202 00:08:08,520 --> 00:08:10,040 We need William Bartlett pears. 203 00:08:10,120 --> 00:08:11,560 For our dessert. 204 00:08:11,640 --> 00:08:16,040 For dessert tonight, we are serving chocolate coated pear ice cream 205 00:08:16,120 --> 00:08:18,280 with a cookie crumb. 206 00:08:18,360 --> 00:08:20,080 We need to get some cream. 207 00:08:20,160 --> 00:08:23,400 COLIN: Ice cream, pear, chocolate - could be a winner. 208 00:08:23,480 --> 00:08:26,600 But they need to get the ice cream on as early as possible. 209 00:08:26,680 --> 00:08:30,080 It's gotta be smooth, no ice crystals and full of flavour. 210 00:08:30,160 --> 00:08:33,040 Alright, hustle, baby, hustle. We don't have much time. 211 00:08:33,120 --> 00:08:36,880 It's really important to us that tonight is a success. 212 00:08:36,960 --> 00:08:40,280 Off we go to home. 213 00:08:40,360 --> 00:08:41,880 Our dishes aren't simple. 214 00:08:41,960 --> 00:08:44,600 We're not just chucking vegies in the oven. 215 00:08:44,680 --> 00:08:46,440 Not just whipping up a cheese platter. 216 00:08:46,520 --> 00:08:48,280 We are talking technique. 217 00:08:48,360 --> 00:08:50,440 High risk, high reward. High risk, high reward. 218 00:08:50,520 --> 00:08:52,840 # Because I just want to move # Yeah, yeah 219 00:08:52,920 --> 00:08:55,520 # And you can come too # Yeah, yeah... # 220 00:08:55,600 --> 00:08:59,120 The ideal food dream that we share, we'd love to do a cookbook together. 221 00:08:59,200 --> 00:09:01,440 For me to be able to incorporate my photography. 222 00:09:01,520 --> 00:09:03,120 We both love travel so much. 223 00:09:03,200 --> 00:09:06,400 And come up with one shit-hot cookbook 224 00:09:06,480 --> 00:09:08,360 that encapsulates everything... I know. 225 00:09:08,440 --> 00:09:10,560 ..the world and its food has to offer. 226 00:09:10,640 --> 00:09:11,800 That would be amazing. 227 00:09:11,880 --> 00:09:13,320 We're home! 228 00:09:13,400 --> 00:09:17,960 VOICEOVER: Tommy and Rach now have just over three hours to prepare 229 00:09:18,040 --> 00:09:21,880 before the doorbell rings and ten strangers arrive. 230 00:09:21,960 --> 00:09:23,400 RACH: We had to move quick 231 00:09:23,480 --> 00:09:25,840 because we had people coming over for dinner. 232 00:09:25,920 --> 00:09:27,640 Let's go set up our instant restaurant. 233 00:09:27,720 --> 00:09:29,160 Yes. Come on. Alright. 234 00:09:29,240 --> 00:09:31,120 The name of our instant restaurant is... 235 00:09:31,200 --> 00:09:32,400 The Saucy Spoon. 236 00:09:32,480 --> 00:09:34,240 Raowrr! Raowrr! 237 00:09:36,200 --> 00:09:38,240 Wow. Look how colourful this is gonna be. 238 00:09:38,320 --> 00:09:40,800 Our theme represents the two of us. 239 00:09:40,880 --> 00:09:42,320 It's artistic. 240 00:09:42,400 --> 00:09:44,360 I reckon we start with an abstract pear. 241 00:09:44,440 --> 00:09:46,800 It's light-hearted, bold. 242 00:09:46,880 --> 00:09:48,800 This is coming together nicely. 243 00:09:48,880 --> 00:09:50,800 We're like a saucy spoon. 244 00:09:50,880 --> 00:09:52,480 Let me see it. 245 00:09:52,560 --> 00:09:53,800 Look at this. 246 00:09:53,880 --> 00:09:56,280 It is! The Saucy Spoon! Look at it! 247 00:09:56,360 --> 00:09:58,600 This looks like a dinner party that I want to be at. 248 00:09:58,680 --> 00:10:01,640 Come on, we need to get into the kitchen. (LAUGHS) 249 00:10:04,040 --> 00:10:05,240 (GASPS) We've gotta get cooking. 250 00:10:05,320 --> 00:10:07,480 Who's who? (LAUGHS) Look at this! 251 00:10:07,560 --> 00:10:10,920 MKR. How good's that! I love it. 252 00:10:11,000 --> 00:10:12,520 BOTH: It's time to cook. 253 00:10:12,600 --> 00:10:15,320 I'm gonna peel all these pears for us. 254 00:10:15,400 --> 00:10:16,440 Thank you. 255 00:10:16,520 --> 00:10:18,720 For dessert tonight, we are serving 256 00:10:18,800 --> 00:10:21,800 chocolate coated pear ice cream with a cookie crumb. 257 00:10:21,880 --> 00:10:25,720 Our plan of attack, to get all of the dessert elements prepped 258 00:10:25,800 --> 00:10:27,880 and we need to get that ice cream into the freezer 259 00:10:27,960 --> 00:10:29,000 before the guests arrive. 260 00:10:29,080 --> 00:10:30,920 So, how many pears are we trying to get to? 261 00:10:31,000 --> 00:10:32,960 1.2 kilos. Yeah. 262 00:10:33,040 --> 00:10:34,720 Pear after pear after pear after pear. 263 00:10:34,800 --> 00:10:37,120 Wow. 264 00:10:37,200 --> 00:10:39,400 Pears coming out our ears. (LAUGHS) 265 00:10:39,480 --> 00:10:41,720 Pears have gone in for the puree. 266 00:10:41,800 --> 00:10:45,120 And that's gonna hopefully reduce down into a beautiful reduction 267 00:10:45,200 --> 00:10:46,680 that we can blend into the ice cream. 268 00:10:46,760 --> 00:10:48,640 Pear ice cream just has to be beautiful. 269 00:10:48,720 --> 00:10:50,360 Creamy, caramelised pears. 270 00:10:50,440 --> 00:10:52,400 Pear is a delicate flavour. 271 00:10:52,480 --> 00:10:55,400 But that beautiful caramelisation is what gives it the edge. 272 00:10:55,480 --> 00:10:57,720 It must be perfect. 273 00:10:57,800 --> 00:10:59,520 We're gonna temper some chocolate. 274 00:10:59,600 --> 00:11:04,560 Another key part of our ice cream dessert is tempering the chocolate. 275 00:11:04,640 --> 00:11:08,480 That white chocolate moulds... needs to be so beautiful and thin 276 00:11:08,560 --> 00:11:10,240 and fine and gorgeous. 277 00:11:10,320 --> 00:11:12,040 Tempering chocolate is a technique 278 00:11:12,120 --> 00:11:16,200 used to get a silky, shiny surface and a beautiful crackability. 279 00:11:16,280 --> 00:11:18,320 We've got to get to 20... 28. 280 00:11:18,400 --> 00:11:20,360 Tempering chocolate is quite tricky. 281 00:11:20,440 --> 00:11:21,720 Here it goes. What are your thoughts? 282 00:11:21,800 --> 00:11:23,520 28. Amazing. Tip it in there. 283 00:11:23,600 --> 00:11:26,600 We've got it to the exact temperature that we need 284 00:11:26,680 --> 00:11:29,120 and now I pass it over to Tommy to do the moulds. 285 00:11:29,200 --> 00:11:32,120 This chocolate needs to be thick enough that the shell doesn't break 286 00:11:32,200 --> 00:11:33,920 when we take it out of the freezer. Yep. 287 00:11:34,000 --> 00:11:35,880 But we need to make sure that it's thin enough 288 00:11:35,960 --> 00:11:38,000 so that when the guests tap into it with their spoon, 289 00:11:38,080 --> 00:11:39,200 they can get through it. 290 00:11:39,280 --> 00:11:40,840 Yeah, they go straight into the freezer. 291 00:11:44,840 --> 00:11:47,760 I can't believe strangers are gonna be coming into our house 292 00:11:47,840 --> 00:11:49,000 in, like, 30 minutes. 293 00:11:49,080 --> 00:11:50,280 We're cooking tonight. 294 00:11:50,360 --> 00:11:52,840 I mean, it's out of this world. 295 00:11:52,920 --> 00:11:55,880 I couldn't imagine doing this anywhere else with anyone else, so... 296 00:11:55,960 --> 00:11:56,960 Thank you, Rach. 297 00:11:57,040 --> 00:11:58,840 I just want to get this puree. 298 00:11:58,920 --> 00:12:02,000 (BLEEP). (GASPS) Oh, no. 299 00:12:02,080 --> 00:12:04,240 Oh, (BLEEP). What? 300 00:12:04,320 --> 00:12:06,000 This is burning. 301 00:12:06,080 --> 00:12:07,160 The pears were burnt. 302 00:12:08,440 --> 00:12:09,800 No. Oh, my god. 303 00:12:09,880 --> 00:12:12,480 This could be our dessert completely falling on its face. 304 00:12:12,560 --> 00:12:15,880 A key part of our dessert was that we had pears in the ice cream. 305 00:12:15,960 --> 00:12:17,040 It's pear ice cream. 306 00:12:17,120 --> 00:12:20,080 We cannot serve any burnt pears to the judges 307 00:12:20,160 --> 00:12:21,520 and we don't have any pears left. 308 00:12:21,600 --> 00:12:22,720 Any spare pears. 309 00:12:22,800 --> 00:12:23,760 I'm just gonna taste it. 310 00:12:23,840 --> 00:12:24,800 I was so nervous. 311 00:12:28,880 --> 00:12:33,760 It's too burnt, so I'm just gonna scoop out any parts that have black. 312 00:12:33,840 --> 00:12:35,920 Some of these bigger bits, I might just cut. 313 00:12:36,000 --> 00:12:39,040 Hopefully it doesn't hurt us too bad. 314 00:12:39,120 --> 00:12:42,280 All we can do is just move forward and move onto the next. 315 00:12:42,360 --> 00:12:44,280 There was no going back. We didn't have enough pears. 316 00:12:44,360 --> 00:12:45,560 We didn't have enough pears. 317 00:12:45,640 --> 00:12:46,880 OK. That's good. 318 00:12:49,680 --> 00:12:52,000 Putting the ice cream into the ice cream maker here. 319 00:12:52,080 --> 00:12:53,720 We're still on our goal. 320 00:12:53,800 --> 00:12:55,920 Let's go get changed. Let's go get changed! 321 00:12:56,000 --> 00:12:57,520 Awesome. Let's do it. Whew! 322 00:12:57,600 --> 00:12:58,600 Whew! 323 00:12:59,760 --> 00:13:01,920 Time to shine. Whoo! Time to shine. 324 00:13:02,000 --> 00:13:05,800 # I've gotta get this burden off of my shoulder, show me how... # 325 00:13:05,880 --> 00:13:06,840 Alright. 326 00:13:06,920 --> 00:13:09,600 So we've got three minutes to go until the guests get here. 327 00:13:09,680 --> 00:13:10,960 Ice cream. Ice cream. 328 00:13:11,040 --> 00:13:15,240 The chocolate is looking good, Tom. The ice cream's looking amazing. 329 00:13:15,320 --> 00:13:17,480 We hope the ice cream in the chocolate moulds 330 00:13:17,560 --> 00:13:19,840 pops beautifully out of the mould. 331 00:13:19,920 --> 00:13:21,600 I don't want to overfill any of the moulds. 332 00:13:21,680 --> 00:13:25,080 The guests are gonna be here any second. Oh, my god. 333 00:13:25,160 --> 00:13:27,760 # When we get, when we get, get, get together 334 00:13:27,840 --> 00:13:31,440 # Oh, you make me lose my mind... # 335 00:13:31,520 --> 00:13:33,680 Yeah, well, you look good, so... You look good. 336 00:13:33,760 --> 00:13:35,600 We need to make a great first impression. 337 00:13:35,680 --> 00:13:38,120 Everyone is just gonna have their jaws drop. 338 00:13:38,200 --> 00:13:41,080 # Each time I close my eyes I see your skin... # 339 00:13:41,160 --> 00:13:43,600 Double trouble's about to hit town. Let's see what they've got. 340 00:13:43,680 --> 00:13:44,880 Oooh, yes, yes. 341 00:13:44,960 --> 00:13:46,800 Here we go, brother. We're here. 342 00:13:46,880 --> 00:13:50,320 Food is the ultimate artform. We know what we've got to bring. 343 00:13:50,400 --> 00:13:52,280 Who is our competition? 344 00:13:52,360 --> 00:13:54,200 Are you excited? I'm excited. 345 00:13:54,280 --> 00:13:56,800 What about your mouth? Well, that's why you're here. 346 00:13:56,880 --> 00:13:58,560 You're here to stop me from saying things. 347 00:13:58,640 --> 00:14:00,400 WOMAN: I don't mince my words. 348 00:14:00,480 --> 00:14:02,200 If it's in here, it's coming out of here. 349 00:14:02,280 --> 00:14:04,120 ANTHONY: You either love her or hate her. 350 00:14:04,200 --> 00:14:06,880 Most people hate me. (LAUGHS) 351 00:14:06,960 --> 00:14:08,840 Alright, Mum. It's happening. 352 00:14:08,920 --> 00:14:10,320 I'm so excited. 353 00:14:13,080 --> 00:14:14,520 Evening, all. You guys look so cute. 354 00:14:14,600 --> 00:14:15,960 Hi. Lovely to meet you. 355 00:14:16,040 --> 00:14:17,040 (LAUGHS) 356 00:14:17,120 --> 00:14:18,920 # When we get, get, get together. # 357 00:14:19,000 --> 00:14:20,280 Shall we go, guys? 358 00:14:20,360 --> 00:14:21,400 MAN: Let's do it. 359 00:14:21,480 --> 00:14:22,440 ANTHONY: Let's go. 360 00:14:22,520 --> 00:14:23,920 (DOORBELL RINGS) (GASPS) 361 00:14:24,000 --> 00:14:25,400 Was that me or the doorbell? 362 00:14:25,480 --> 00:14:26,560 (LAUGHS) That's the guests. (SCREAMS) 363 00:14:26,640 --> 00:14:27,600 We are so ready. 364 00:14:30,360 --> 00:14:31,800 ALL: Hi! 365 00:14:31,880 --> 00:14:34,120 Come in. Hello. 366 00:14:34,200 --> 00:14:36,680 I'm Coco. Mwah! Coco, welcome! 367 00:14:36,760 --> 00:14:39,760 Like, oh, my god, these guys really are just the cutest couple. 368 00:14:39,840 --> 00:14:41,160 Come in. Make yourself at home. 369 00:14:41,240 --> 00:14:42,200 Hi, mate. 370 00:14:42,280 --> 00:14:43,400 CHRISTIAN: Such welcoming people. 371 00:14:43,480 --> 00:14:45,680 It was like being invited into a friend's house. 372 00:14:45,760 --> 00:14:47,200 I love your dress. Thank you. 373 00:14:47,280 --> 00:14:49,040 Hey, mate. Mwah! 374 00:14:49,120 --> 00:14:50,120 She's beautiful. 375 00:14:50,200 --> 00:14:51,440 Welcome. Marcus. 376 00:14:51,520 --> 00:14:53,040 Nice of you to wait. Marcus, I'm Rachel. 377 00:14:53,120 --> 00:14:55,000 They're such a gorgeous couple. Eh? 378 00:14:55,080 --> 00:14:58,240 Wow! That's a lovely bun. 379 00:14:58,320 --> 00:15:01,720 # So many things go round and round inside my head... # 380 00:15:03,440 --> 00:15:05,240 That's pretty! 381 00:15:05,320 --> 00:15:06,720 Look out pretty this is! 382 00:15:06,800 --> 00:15:08,320 MAN: Oh, wow. WOMAN: This is amazing! 383 00:15:08,400 --> 00:15:09,360 WOMAN: It's wonderful! 384 00:15:09,440 --> 00:15:12,920 Tommy and Rach's instant restaurant was very beautiful. 385 00:15:13,000 --> 00:15:16,640 It felt like a little garden oasis that we were walking through. 386 00:15:16,720 --> 00:15:18,520 100%. It was green and... It was inviting. 387 00:15:18,600 --> 00:15:20,600 MAN: The Saucy Spoon. WOMAN: Cool! 388 00:15:20,680 --> 00:15:23,160 I thought it was 389 00:15:23,240 --> 00:15:26,160 inner-city bougie vibe. 390 00:15:26,240 --> 00:15:27,840 We're not that kind of person. 391 00:15:27,920 --> 00:15:29,800 Welcome to The Saucy Spoon. 392 00:15:29,880 --> 00:15:31,400 WOMAN: Ooh, I love that. 393 00:15:31,480 --> 00:15:33,400 (LAUGHTER AND APPLAUSE) WOMAN: The Saucy Spoon. 394 00:15:35,600 --> 00:15:39,120 We're a bit saucy, we're a bit spicy, we're a bit sexy. 395 00:15:39,200 --> 00:15:42,360 And in the kitchen, we like to keep it that way. 396 00:15:42,440 --> 00:15:45,920 We hope to share that with you as you dine with us 397 00:15:46,000 --> 00:15:49,400 and we hope that the joy and happiness from the food tonight 398 00:15:49,480 --> 00:15:51,200 reaches you and lands in your heart 399 00:15:51,280 --> 00:15:53,600 and that you have a night that you'll never forget. 400 00:15:53,680 --> 00:15:54,720 Aw! 401 00:15:54,800 --> 00:15:56,960 You're gonna make me emotional. That was so cute! 402 00:15:57,040 --> 00:15:58,320 Thank you. 403 00:15:58,400 --> 00:15:59,520 See you soon. Thank you, guys. 404 00:15:59,600 --> 00:16:01,280 Thanks so much. It looks amazing. 405 00:16:01,360 --> 00:16:03,040 Thank you. 406 00:16:03,120 --> 00:16:05,520 MAN: Well, well, well. 407 00:16:05,600 --> 00:16:08,080 How cute are they! Like, they look so cute. 408 00:16:08,160 --> 00:16:10,720 They seem like a lovely couple. 409 00:16:10,800 --> 00:16:12,480 These two are definitely a couple. 410 00:16:12,560 --> 00:16:15,120 Slightly disappointed that Rachel is spoken for 411 00:16:15,200 --> 00:16:17,200 'cause, like, I would say she's definitely my type. 412 00:16:17,280 --> 00:16:18,800 CLAUDEAN: So, here we are. 413 00:16:20,240 --> 00:16:23,200 First thing that comes to my mind is stern-looking woman. 414 00:16:23,280 --> 00:16:24,640 Scary. 415 00:16:24,720 --> 00:16:26,400 Pretty scary-looking lady right there. 416 00:16:26,480 --> 00:16:27,600 Are you scared of strong women? 417 00:16:27,680 --> 00:16:30,360 Aren't you? No. I like strong women. 418 00:16:30,440 --> 00:16:31,520 Oh, yeah. Yeah. 419 00:16:31,600 --> 00:16:33,880 You just like women. (LAUGHS) 420 00:16:33,960 --> 00:16:36,160 OK. I just did a double take. Yeah. 421 00:16:36,240 --> 00:16:38,280 I mean, you guys... I'm not seeing things, right? 422 00:16:38,360 --> 00:16:39,680 No. I'm not literally seeing double. 423 00:16:39,760 --> 00:16:41,160 (LAUGHS) I hope you're not seeing things. 424 00:16:41,240 --> 00:16:43,680 Hi, I'm Radha. And I'm Prabha. 425 00:16:43,760 --> 00:16:46,320 BOTH: And we're identical twins from western Sydney. 426 00:16:47,720 --> 00:16:50,240 PRABHA: We are telepathic at moments 427 00:16:50,320 --> 00:16:52,440 where we can actually read each other's minds. 428 00:16:52,520 --> 00:16:54,400 You know what it needs? BOTH: A bit more green. 429 00:16:54,480 --> 00:16:55,440 Yeah. 430 00:16:55,520 --> 00:16:57,520 RADHA: Being in sync is a superpower in this competition. 431 00:16:57,600 --> 00:16:59,200 BOTH: Chilli. Yeah. 432 00:16:59,280 --> 00:17:01,160 INTERVIEWER: A day of the week. BOTH: Wednesday. 433 00:17:01,240 --> 00:17:03,160 A colour. BOTH: Yellow. 434 00:17:03,240 --> 00:17:05,200 A fruit. BOTH: Lychee. 435 00:17:05,280 --> 00:17:06,480 PRABHA: Lychee. Lychee. 436 00:17:06,560 --> 00:17:08,520 BOTH: Yeah. (BOTH LAUGH) 437 00:17:08,600 --> 00:17:11,760 Do you guys fight in the kitchen? BOTH: No. 438 00:17:11,840 --> 00:17:12,880 No, they're not. 439 00:17:12,960 --> 00:17:15,440 There we go. There's the twin. There's the twin. 440 00:17:15,520 --> 00:17:17,040 Hello. Who are you? 441 00:17:17,120 --> 00:17:19,600 (LAUGHTER) I'm your husband. 442 00:17:19,680 --> 00:17:21,680 (LAUGHTER) I'm Anthony. 443 00:17:21,760 --> 00:17:22,960 And I'm Claudean. 444 00:17:23,040 --> 00:17:24,520 Are you guys New Zealand? 445 00:17:24,600 --> 00:17:26,240 Italian. COCO: What? 446 00:17:26,320 --> 00:17:27,560 That's me. Whoo-whoo-whoo! 447 00:17:27,640 --> 00:17:29,720 So, where are you from? (INDISTINCT). 448 00:17:29,800 --> 00:17:31,280 OK. (SPEAKS ITALIAN)! 449 00:17:31,360 --> 00:17:35,320 (CHEERING) We're family! Famiglia! 450 00:17:35,400 --> 00:17:37,640 I'm Greek and it's exactly the same. 451 00:17:37,720 --> 00:17:40,160 Greeks think they invented everything but they didn't. 452 00:17:40,240 --> 00:17:41,880 Italians did. WOMAN: Oh! 453 00:17:44,040 --> 00:17:46,720 I'm Anthony and this is my wife Claudean. 454 00:17:46,800 --> 00:17:49,600 My beautiful wife that I'm so in love with. 455 00:17:49,680 --> 00:17:51,720 Oh. (BLEEP). 456 00:17:51,800 --> 00:17:53,720 Just some doughnuts today? Yes. 457 00:17:53,800 --> 00:17:54,960 CLAUDEAN: I'm Italian. 458 00:17:55,040 --> 00:17:58,000 We are polar opposites in personality. 459 00:17:58,080 --> 00:17:59,760 Don't burn those doughnuts. 460 00:17:59,840 --> 00:18:01,400 Crazy and calm. Calm. 461 00:18:01,480 --> 00:18:03,640 Don't burn the doughnuts, Anthony! 462 00:18:03,720 --> 00:18:05,000 I'm not, man. Chill. 463 00:18:05,080 --> 00:18:08,600 I am very direct. I just say it like it is. 464 00:18:11,360 --> 00:18:13,440 I'm so fiery and crazy... Yeah. 465 00:18:13,520 --> 00:18:14,760 ..and loudmouth... Yeah. 466 00:18:14,840 --> 00:18:15,920 She had an attitude. 467 00:18:16,000 --> 00:18:16,960 Yeah. 468 00:18:17,040 --> 00:18:18,520 Just weird vibes from her, to be honest. 469 00:18:18,600 --> 00:18:20,640 She knows she's got a sexy husband right next to her. 470 00:18:20,720 --> 00:18:24,320 Have you heard before that you look like George Clooney? 471 00:18:25,560 --> 00:18:27,240 Claim it. Own it. (LAUGHS) 472 00:18:27,320 --> 00:18:28,360 CLAUDEAN: Stop flirting with him. 473 00:18:28,440 --> 00:18:32,240 The Barbie twins, they really got up my schnoz. 474 00:18:32,320 --> 00:18:34,120 What was your name, sorry? Pearls. 475 00:18:34,200 --> 00:18:35,640 Pearls. Yes. 476 00:18:35,720 --> 00:18:36,880 Yes. As in pearls. 477 00:18:36,960 --> 00:18:40,000 Pearls stuck her tongue out and she had a big pearl on her tongue. 478 00:18:40,080 --> 00:18:41,320 Whatever. 479 00:18:41,400 --> 00:18:43,520 Don't forget you had one. Yeah. 480 00:18:43,600 --> 00:18:45,040 (LAUGHS) Back in the day. 481 00:18:45,120 --> 00:18:47,920 That's it. That's it. Only part of my body. 482 00:18:48,000 --> 00:18:49,120 Like, just right there. 483 00:18:50,560 --> 00:18:52,120 I'm Coco. And I'm Pearls. 484 00:18:52,200 --> 00:18:53,960 And we're from New South Wales. 485 00:18:54,040 --> 00:18:55,400 We're both single. Single. 486 00:18:55,480 --> 00:18:58,840 # Yeah, 'cause girls is players too Play it, baby... # 487 00:18:58,920 --> 00:19:00,960 We are strong, proud alpha females. 488 00:19:01,040 --> 00:19:03,800 We know what we want and we know how to get it. 489 00:19:03,880 --> 00:19:06,160 I will definitely use my looks to my advantage. 490 00:19:06,240 --> 00:19:08,080 If you have, like, a cute guy in another team, 491 00:19:08,160 --> 00:19:10,440 I mean, you know... it's worth a few points. 492 00:19:10,520 --> 00:19:11,840 (LAUGHS) 493 00:19:11,920 --> 00:19:13,000 Voila. 494 00:19:13,080 --> 00:19:15,360 We're both pretty headstrong and feisty, 495 00:19:15,440 --> 00:19:17,320 so we do tend to fight a little bit. 496 00:19:17,400 --> 00:19:20,920 Stop moving my flower! You keep moving my flower! 497 00:19:21,000 --> 00:19:23,400 She will push me over the edge in the kitchen, I know that. 498 00:19:23,480 --> 00:19:24,440 (SIGHS) 499 00:19:24,520 --> 00:19:26,040 But, yeah, it won't stop us from winning. 500 00:19:26,120 --> 00:19:27,080 No. 501 00:19:27,160 --> 00:19:29,680 My actual real name is Chelsea. 502 00:19:29,760 --> 00:19:31,640 Wait, that's not your real names? (BLEEP) no! 503 00:19:31,720 --> 00:19:33,400 (LAUGHTER) 504 00:19:33,480 --> 00:19:36,520 No, they're your stripper names. Oh! 505 00:19:36,600 --> 00:19:38,040 (COUGHS) 506 00:19:39,480 --> 00:19:42,680 CLAUDEAN: Coco and Pearl... do sound like stripper names. 507 00:19:42,760 --> 00:19:45,440 Yeah, but you can't say that at the dinner table. 508 00:19:45,520 --> 00:19:47,240 Well, why not? Your mouth. 509 00:19:48,680 --> 00:19:51,120 Do we have, like, little names under us, 510 00:19:51,200 --> 00:19:53,000 like Coco, Pearls, stripper names. 511 00:19:53,080 --> 00:19:55,120 You either like me or you hate me. 512 00:19:55,200 --> 00:19:56,320 Most people hate me. 513 00:19:56,400 --> 00:19:59,080 COCO: She is just, like, out for it. 514 00:19:59,160 --> 00:20:01,640 She just wants to start somethin' 515 00:20:01,720 --> 00:20:03,800 and I'm, like, "You're someone to look out for." 516 00:20:03,880 --> 00:20:07,760 I always say how I feel. I'm not a fence-sitter. 517 00:20:07,840 --> 00:20:10,400 ANTHONY: Front stabber, heart. Yeah, not a backstabber. 518 00:20:12,840 --> 00:20:16,040 RACH: I am gonna do the duck! 519 00:20:16,120 --> 00:20:18,680 The duck needs to get on because it needs... 520 00:20:18,760 --> 00:20:21,280 TOMMY: One and a half to two hours to cook, yeah, Rach? 521 00:20:21,360 --> 00:20:24,400 It was really important that the duck for our main 522 00:20:24,480 --> 00:20:27,480 got into the oven with enough time for it to slow-roast... 523 00:20:27,560 --> 00:20:28,520 Mm-hm. 524 00:20:28,600 --> 00:20:30,440 ..on a low temperature but still get that crispy skin. 525 00:20:30,520 --> 00:20:31,760 Oh! (GASPS) 526 00:20:31,840 --> 00:20:34,480 Tom, what happens when Manu and Colin arrive? 527 00:20:35,680 --> 00:20:37,680 (LAUGHS) Tom, I'm not prepared. 528 00:20:37,760 --> 00:20:40,320 Do I shake hands with Manu or do I give him a kiss? 529 00:20:40,400 --> 00:20:42,680 Does he do a French kiss? Does he do a double kiss? 530 00:20:42,760 --> 00:20:44,440 I think it's gonna be a double kiss. (SCREAMS) 531 00:20:46,320 --> 00:20:51,360 # I got one, two, 99 problems and a cig in my hand, it ain't one... # 532 00:20:52,880 --> 00:20:55,840 (DANCE POP PLAYS) 533 00:21:01,040 --> 00:21:03,080 Alright. Are we ready? Number one. 534 00:21:03,160 --> 00:21:04,640 Let's go. Let's do it. 535 00:21:04,720 --> 00:21:07,480 (DOORBELL RINGS) (GASPS) Oh, my god. 536 00:21:07,560 --> 00:21:09,280 The judges! Manu! 537 00:21:09,360 --> 00:21:10,320 Colin! Colin! 538 00:21:10,400 --> 00:21:12,040 Hello. Good evening. 539 00:21:12,120 --> 00:21:13,400 How you going? Hello! Welcome! 540 00:21:13,480 --> 00:21:15,480 Come on in. Hi, Tommy. How are you, buddy? 541 00:21:15,560 --> 00:21:17,480 Tommy. Lovely to meet you. Very nice to meet you. 542 00:21:17,560 --> 00:21:18,640 Hello. Nice to meet you. 543 00:21:18,720 --> 00:21:20,240 They're very... Very slick. 544 00:21:20,320 --> 00:21:21,920 You look gorgeous! 545 00:21:22,000 --> 00:21:23,400 Quite the fashionistas. Mmm. 546 00:21:23,480 --> 00:21:25,040 I can't believe it's them. 547 00:21:25,120 --> 00:21:27,280 (LOW-LEVEL CONVERSATION) 548 00:21:27,360 --> 00:21:28,320 Good evening! 549 00:21:28,400 --> 00:21:31,360 (CHEERING AND APPLAUSE) 550 00:21:31,440 --> 00:21:33,800 There you go. I like it. 551 00:21:33,880 --> 00:21:35,680 Rogue Irish charm. 552 00:21:35,760 --> 00:21:37,120 It just got real. 553 00:21:37,200 --> 00:21:39,360 (LAUGHTER) How hot is Colin! 554 00:21:39,440 --> 00:21:41,160 NICK: Even Claudean... 555 00:21:41,240 --> 00:21:44,160 Mate, you've gone from these strong powerhouse women to just... 556 00:21:44,240 --> 00:21:45,320 (GIGGLES COQUETTISHLY) 557 00:21:45,400 --> 00:21:47,520 Don't get me wrong, I'm sitting there at the end... 558 00:21:47,600 --> 00:21:48,840 I'm fanboying. 559 00:21:48,920 --> 00:21:49,920 (APPLAUSE) 560 00:21:50,000 --> 00:21:54,000 RACH: Judges, welcome to The Saucy Spoon for our first... 561 00:21:54,080 --> 00:21:55,400 TOMMY: Ever. ..yep... 562 00:21:55,480 --> 00:21:57,000 Instant restaurant. 563 00:21:57,080 --> 00:21:58,320 (LAUGHTER) 564 00:21:58,400 --> 00:22:01,800 MANU: Tommy and Rach, thank you very much for having us tonight. 565 00:22:01,880 --> 00:22:05,160 And look, all those beautiful faces! 566 00:22:05,240 --> 00:22:06,480 Hey? 567 00:22:06,560 --> 00:22:08,640 So, welcome to My Kitchen Rules. 568 00:22:08,720 --> 00:22:11,200 (CHEERING AND APPLAUSE) 569 00:22:11,280 --> 00:22:15,000 And welcome to my trouble-finding best friend 570 00:22:15,080 --> 00:22:17,520 and amazing cook Colin Fassnidge. 571 00:22:17,600 --> 00:22:19,120 (CHEERING AND APPLAUSE) 572 00:22:19,200 --> 00:22:23,400 So excited to have him finally next to me at the end of the table. 573 00:22:23,480 --> 00:22:25,440 We have worked together for nine years. 574 00:22:25,520 --> 00:22:27,320 Yeah, but you've been an apprentice for nine years. 575 00:22:27,400 --> 00:22:28,600 Yeah, I've been learning. (LAUGHTER) 576 00:22:28,680 --> 00:22:31,240 We've had a lot of benchwarmers in previous years. 577 00:22:31,320 --> 00:22:32,600 Now the other daddy's here, yeah? 578 00:22:32,680 --> 00:22:35,240 (LAUGHTER) So, can we call you Daddy? 579 00:22:35,320 --> 00:22:37,480 Whoa, whoa, whoa. (LAUGHTER) 580 00:22:37,560 --> 00:22:38,680 Anyways... (LAUGHS) 581 00:22:38,760 --> 00:22:42,240 Coco is defs flirting her way up the leader board. 582 00:22:42,320 --> 00:22:46,960 So, guys, this instant restaurant round, it will be tough. 583 00:22:48,920 --> 00:22:51,080 At the end of this round, 584 00:22:51,160 --> 00:22:56,760 the team that finishes top will go straight to the semifinal. 585 00:22:58,240 --> 00:23:02,920 The team at the bottom of the ladder, elimination awaits. 586 00:23:03,000 --> 00:23:07,040 You are playing for the title of My Kitchen Rules champions 587 00:23:07,120 --> 00:23:09,480 and $100,000. 588 00:23:09,560 --> 00:23:11,040 (CHEERING AND APPLAUSE) OK? 589 00:23:12,240 --> 00:23:13,880 And we don't give away that money, 590 00:23:13,960 --> 00:23:15,480 so you're gonna have to work really hard. 591 00:23:15,560 --> 00:23:19,120 I am more than happy to be friends with everyone at that table 592 00:23:19,200 --> 00:23:20,600 but we're here for a reason. 593 00:23:20,680 --> 00:23:22,560 Yeah. And that's to win. 594 00:23:22,640 --> 00:23:25,440 So, Tommy and Rach, what are we gonna have tonight? 595 00:23:25,520 --> 00:23:27,240 TOMMY: Wow. 596 00:23:27,320 --> 00:23:29,360 RACH: Would you like to open up your menus? 597 00:23:29,440 --> 00:23:30,840 MANU: Oh, here? 598 00:23:32,720 --> 00:23:33,880 So good. I know. It's groovy. 599 00:23:33,960 --> 00:23:37,880 For entree, we are serving Rottnest scallops 600 00:23:37,960 --> 00:23:41,640 with white puree and a miso and tarragon butter. 601 00:23:41,720 --> 00:23:42,920 Yum! 602 00:23:43,000 --> 00:23:44,360 CHRISTIAN: That entree, Rottnest scallops... 603 00:23:44,440 --> 00:23:45,480 NICK: Yeah. 604 00:23:45,560 --> 00:23:48,480 ..I'm sitting there going, "Yes, please." 605 00:23:48,560 --> 00:23:49,520 Yeah. 606 00:23:49,600 --> 00:23:52,000 And for our main course, we're gonna serve a crispy duck 607 00:23:52,080 --> 00:23:56,120 with a blackberry and port jus and potato gratin. 608 00:23:56,200 --> 00:23:57,160 MAN: Awesome. 609 00:23:57,240 --> 00:23:59,560 When it said crispy skin I was, like, "OK, you've written it. 610 00:23:59,640 --> 00:24:00,960 "It has to be crispy skin." 611 00:24:01,040 --> 00:24:05,360 And last but not least, for dessert, we have a beautiful pear ice cream 612 00:24:05,440 --> 00:24:08,960 with white chocolate and a cookie crumb. 613 00:24:09,040 --> 00:24:11,880 CHRISTIAN: That is such a great combination of flavours. 614 00:24:11,960 --> 00:24:13,000 You're talking about 615 00:24:13,080 --> 00:24:16,400 a beautiful three-course bistro-style meal here... 616 00:24:16,480 --> 00:24:17,760 Mmm. ..and I am all for that. 617 00:24:17,840 --> 00:24:19,000 Yeah. MANU: Good luck. 618 00:24:19,080 --> 00:24:21,120 Thank you very much. WOMAN: Thank you. 619 00:24:21,200 --> 00:24:22,360 Bye. 620 00:24:22,440 --> 00:24:24,080 (CHEERING AND APPLAUSE) Bye. 621 00:24:24,160 --> 00:24:26,360 It sounds fancy. 622 00:24:27,880 --> 00:24:30,760 I feel like the menu is fancy-schmancy. 623 00:24:30,840 --> 00:24:32,200 Yeah, that looks to me too. 624 00:24:32,280 --> 00:24:33,760 I don't cook fancy stuff. 625 00:24:35,440 --> 00:24:37,480 Rach, how exciting was that! 626 00:24:37,560 --> 00:24:38,560 (SQUEALS) 627 00:24:38,640 --> 00:24:40,360 We just met Manu and Colin. I know. 628 00:24:40,440 --> 00:24:42,200 Manu and Colin are in our house. 629 00:24:42,280 --> 00:24:45,000 It was quite a surreal and crazy feeling. 630 00:24:45,080 --> 00:24:47,520 We are gonna serve up the best scallops 631 00:24:47,600 --> 00:24:48,920 that this competition has ever seen. 632 00:24:49,000 --> 00:24:50,680 Yes. BOTH: Let's do it. 633 00:24:50,760 --> 00:24:52,040 It's entree time. 634 00:24:52,120 --> 00:24:53,280 Looking good, Rach. 635 00:24:53,360 --> 00:24:55,800 The cauliflower with the white bean puree is done. 636 00:24:55,880 --> 00:24:57,640 We got that miso butter together. 637 00:24:57,720 --> 00:24:59,240 We've got a good balance of flavours. 638 00:24:59,320 --> 00:25:00,880 Scallops don't take that long to cook. 639 00:25:00,960 --> 00:25:02,240 We are on track. 640 00:25:02,320 --> 00:25:03,600 We're ready to go. 641 00:25:03,680 --> 00:25:05,680 Alright. I'm getting the scallops out. 642 00:25:05,760 --> 00:25:09,960 Rotto scallops are some of the most sought-after jewels of the sea 643 00:25:10,040 --> 00:25:11,240 in the whole entire world. 644 00:25:11,320 --> 00:25:12,960 The Rottnest scallop really is 645 00:25:13,040 --> 00:25:15,160 a special, precious thing to work with. 646 00:25:15,240 --> 00:25:18,680 We really want to do the scallop justice, 647 00:25:18,760 --> 00:25:21,680 not just for us and our guests but for WA. 648 00:25:21,760 --> 00:25:23,880 (GASPS) 649 00:25:23,960 --> 00:25:24,920 (GASPS) 650 00:25:25,000 --> 00:25:26,760 My heart sank. 651 00:25:26,840 --> 00:25:27,960 Shit. 652 00:25:30,480 --> 00:25:31,920 VOICEOVER: In Western Australia, 653 00:25:32,000 --> 00:25:35,680 Tommy and Rach are ready to cook their scallops for entree. 654 00:25:35,760 --> 00:25:39,160 But there's an unwelcome seafood surprise. 655 00:25:39,240 --> 00:25:40,960 RACH: (GASPS) Oh, no. 656 00:25:41,040 --> 00:25:42,440 Oh, no! 657 00:25:42,520 --> 00:25:44,160 TOMMY: (GASPS) Shit. 658 00:25:44,240 --> 00:25:45,920 That was not... That's a bit of a game-changer. 659 00:25:46,000 --> 00:25:47,800 That's not how that was supposed to be. 660 00:25:47,880 --> 00:25:50,960 Our scallops had not been prepared. 661 00:25:51,040 --> 00:25:55,440 They were still in the roe and still had the skirt on them. 662 00:25:55,520 --> 00:25:58,000 We haven't cooked scallops with roe on before in our life. 663 00:25:58,080 --> 00:26:02,640 We were so rushed during our shop, we did not have time to check the bag. 664 00:26:02,720 --> 00:26:04,960 The roe has to come off. Alright. 665 00:26:05,040 --> 00:26:06,720 I've never done this process before. 666 00:26:06,800 --> 00:26:11,120 I'm actually really nervous now. That's OK. We've got this. 667 00:26:11,200 --> 00:26:12,800 It's OK. Dammit. 668 00:26:12,880 --> 00:26:14,280 They're such a niche... Mmm. 669 00:26:14,360 --> 00:26:15,480 ..special ingredient. 670 00:26:15,560 --> 00:26:19,360 Removing the roe of the scallop could actually tear the scallop apart. 671 00:26:19,440 --> 00:26:22,320 Oh, just be so gentle, Tommy, 'cause they're so fragile. 672 00:26:22,400 --> 00:26:25,920 The last thing we want to do 673 00:26:26,000 --> 00:26:27,240 is butcher the scallop. 674 00:26:27,320 --> 00:26:31,040 Tearing into the egg sac of a scallop. 675 00:26:31,120 --> 00:26:32,600 We'll get faster as we go. 676 00:26:32,680 --> 00:26:34,880 It is a shame. It's such a shame. 677 00:26:34,960 --> 00:26:35,960 People eat the roe 678 00:26:36,040 --> 00:26:37,600 but part of our dish 679 00:26:37,680 --> 00:26:41,280 is that the scallops are beautifully clear and white. 680 00:26:41,360 --> 00:26:42,840 I feel like I could cry. 681 00:26:42,920 --> 00:26:45,120 (BOTH LAUGH) Don't do that. 682 00:26:45,200 --> 00:26:46,880 I know, it's OK. 683 00:26:46,960 --> 00:26:49,680 I can't wait to taste it. 684 00:26:49,760 --> 00:26:51,840 Love the scallops. Just can't wait. 685 00:26:51,920 --> 00:26:54,760 Like, I think they are our competitors, for sure. 686 00:26:54,840 --> 00:26:58,280 I do go out a lot to very nice fine-dining restaurants 687 00:26:58,360 --> 00:27:00,520 and they definitely showcase something I would expect 688 00:27:00,600 --> 00:27:02,080 from fine-dining restaurant. 689 00:27:02,160 --> 00:27:04,800 I think it looks very posh and upper class. 690 00:27:04,880 --> 00:27:06,600 I like the sound of the scallops. 691 00:27:06,680 --> 00:27:07,800 I love scallops. 692 00:27:07,880 --> 00:27:09,880 So, what's the way to cook good scallops? 693 00:27:11,360 --> 00:27:12,680 Is there a technique or...? 694 00:27:12,760 --> 00:27:14,160 I don't know anything about technique. 695 00:27:14,240 --> 00:27:15,400 Oh. OK. 696 00:27:15,480 --> 00:27:20,000 I just cook from my heart and I cook from love 697 00:27:20,080 --> 00:27:23,440 beautiful home-cooked food that doesn't cost a fortune. 698 00:27:23,520 --> 00:27:24,480 Yeah. 699 00:27:24,560 --> 00:27:27,480 Sounds very fancy and a little bit schmancy. 700 00:27:27,560 --> 00:27:28,600 CHRISTIAN: It excites me. 701 00:27:28,680 --> 00:27:31,760 One thing that screams out for me on this menu straight away 702 00:27:31,840 --> 00:27:33,880 is the French inspiration on everything on it. 703 00:27:33,960 --> 00:27:35,240 Oooh. Oh. 704 00:27:35,320 --> 00:27:37,920 I did spend a long time working in French restaurants. 705 00:27:38,000 --> 00:27:40,200 I'm Nick. I'm Christian. 706 00:27:40,280 --> 00:27:42,800 BOTH: And we're hospitality housemates from Melbourne. 707 00:27:42,880 --> 00:27:43,960 Cheers. Cheers. 708 00:27:44,040 --> 00:27:46,800 Are you gearing up for a busy one? Yeah, got a few booked in. 709 00:27:46,880 --> 00:27:49,600 Currently, I'm a venue manager at a pub on Chapel Street. 710 00:27:49,680 --> 00:27:51,680 And I am a restaurant supervisor. 711 00:27:51,760 --> 00:27:53,800 I definitely think we have a huge advantage. 712 00:27:53,880 --> 00:27:56,480 We've work in hospitality for most of our adult lives. 713 00:27:56,560 --> 00:27:58,200 We know how to work in high-pressure moments. 714 00:27:58,280 --> 00:28:01,920 CHRISTIAN: I've been privileged to work for some of the best chefs 715 00:28:02,000 --> 00:28:04,120 and the best restaurants in Melbourne. 716 00:28:04,200 --> 00:28:05,160 (RINGS BELL) 717 00:28:05,240 --> 00:28:08,400 I think part of what I do for a living is talking about food. 718 00:28:08,480 --> 00:28:09,680 I mean, it's my love language. 719 00:28:09,760 --> 00:28:13,160 We know what we're talking about and we know how to deliver it. 720 00:28:13,240 --> 00:28:15,400 We're in it to win it. We have to. 721 00:28:17,240 --> 00:28:18,640 Scallops are a tricky thing. 722 00:28:18,720 --> 00:28:22,120 You get that beautiful sweet flesh from the scallop itself 723 00:28:22,200 --> 00:28:26,360 and then you get everything else that sort of just underlies with it 724 00:28:26,440 --> 00:28:28,600 and dances and plays with that sweetness, with that... 725 00:28:28,680 --> 00:28:29,640 Oh! 726 00:28:29,720 --> 00:28:32,560 Oh, my god, listen to this guy dribble on. 727 00:28:32,640 --> 00:28:35,080 And then that sweetness from the tarragon... 728 00:28:35,160 --> 00:28:36,120 Yeah. 729 00:28:36,200 --> 00:28:37,840 ..playing along with the sweetness from the scallop. 730 00:28:37,920 --> 00:28:41,320 It's my worst fear, an encyclopaedia of technical terms 731 00:28:41,400 --> 00:28:42,480 when it comes to cooking. 732 00:28:42,560 --> 00:28:46,240 The balance of those flavours is what gives it that depth and... 733 00:28:46,320 --> 00:28:47,400 Oh, listen to this guy. 734 00:28:49,320 --> 00:28:50,480 ..to what they're doing... 735 00:28:50,560 --> 00:28:52,120 You use really fancy words like... Yeah. 736 00:28:52,200 --> 00:28:53,600 ..'elevating' and... 737 00:28:53,680 --> 00:28:55,120 Just say it tastes nice. 738 00:28:55,200 --> 00:28:56,280 Oh! (ANTHONY LAUGHS) 739 00:28:56,360 --> 00:28:58,520 Everything has to complement each other on a plate. 740 00:28:58,600 --> 00:29:00,400 You're telling a story through that food. 741 00:29:00,480 --> 00:29:02,680 COCO: Claudean, she's outspoken. 742 00:29:02,760 --> 00:29:06,240 Anyone can have an opinion, with a degree of respect. 743 00:29:06,320 --> 00:29:08,240 Anyways... MARCUS: So, the weather, huh? 744 00:29:12,840 --> 00:29:16,000 Seven, eight, nine. We've done ten. 745 00:29:16,080 --> 00:29:17,960 We're almost a third of the way. 746 00:29:18,040 --> 00:29:21,480 We had to clean up 36 scallops. That is a lot. 747 00:29:21,560 --> 00:29:23,640 The integrity of our dish was on the line. 748 00:29:23,720 --> 00:29:24,960 Keep going. Mm-hm. 749 00:29:25,040 --> 00:29:26,880 We're getting faster every time we do this. 750 00:29:26,960 --> 00:29:28,760 You're doing amazing, darling. 751 00:29:30,440 --> 00:29:32,200 RABHA: Do you make your own pasta? 752 00:29:32,280 --> 00:29:35,920 I do you make everything 'e occhio', so 'by eye'. 753 00:29:36,000 --> 00:29:40,680 My nonna baked sponges that were that high with no... 754 00:29:40,760 --> 00:29:44,200 They had no baking powder, nothing, with a wood oven, no recipe. 755 00:29:44,280 --> 00:29:47,360 She would just look at it and think, "Oh, it might need a bit more flour, 756 00:29:47,440 --> 00:29:49,440 "it might need a bit more sugar" and do it. 757 00:29:49,520 --> 00:29:51,200 MARCUS: Mum taught me everything about cooking. 758 00:29:51,280 --> 00:29:52,800 Mum is the superpower of our family. 759 00:29:54,080 --> 00:29:55,200 I'm Sonia 760 00:29:55,280 --> 00:30:00,400 and this is my frustratingly annoying son Marcus. 761 00:30:00,480 --> 00:30:01,960 Favourite child, of course. 762 00:30:02,040 --> 00:30:03,400 And we are from Adelaide. 763 00:30:05,280 --> 00:30:07,160 I love my mum more than anything on this planet 764 00:30:07,240 --> 00:30:09,920 but she's also the first person that I'm gonna have an argument with. 765 00:30:10,000 --> 00:30:11,560 Something smells burnt. 766 00:30:11,640 --> 00:30:12,640 Marcus, the pan. 767 00:30:12,720 --> 00:30:14,680 The thing is that they're not toasting up properly, Mum. 768 00:30:14,760 --> 00:30:18,000 We cook so differently. Mum is clean, I make a mess. 769 00:30:18,080 --> 00:30:20,680 You're a bit of a cowboy when it comes to the kitchen. 770 00:30:20,760 --> 00:30:23,440 I will happily admit that, yes, I am, of course, in a way 771 00:30:23,520 --> 00:30:25,000 a little bit a mother's boy. 772 00:30:25,080 --> 00:30:27,480 I follow in her footsteps in the way that I share food 773 00:30:27,560 --> 00:30:29,320 and show love is through food. 774 00:30:29,400 --> 00:30:30,560 Done. Good one, Mum. Good. Done. 775 00:30:30,640 --> 00:30:31,600 Got it done. 776 00:30:33,640 --> 00:30:36,640 Like, watching MKR was our quality time together when I was younger 777 00:30:36,720 --> 00:30:39,800 and now we're here as a team, it's, like, "What is going on?" 778 00:30:39,880 --> 00:30:43,480 I love you sometimes. I really do. (LAUGHTER) 779 00:30:45,160 --> 00:30:46,880 That's actually all of them. (GASPS) 780 00:30:46,960 --> 00:30:48,840 Oh, my god. Can you believe we did this? 781 00:30:48,920 --> 00:30:51,080 Thank god they don't take long to cook. 782 00:30:51,160 --> 00:30:56,080 I felt finally back in control and ready to cook them up. 783 00:30:56,160 --> 00:30:57,880 I'm gonna start with the bigger ones 784 00:30:57,960 --> 00:31:00,840 because they will take the longest time to cook. 785 00:31:00,920 --> 00:31:02,560 What's tricky about cooking these Rottnest scallops 786 00:31:02,640 --> 00:31:05,560 is that the sizes vary because they're wild-caught. 787 00:31:05,640 --> 00:31:08,440 I'm just gonna move them to hotter parts of the pan so they sear. 788 00:31:08,520 --> 00:31:12,120 We really want every single jewel to be beautifully caramelised 789 00:31:12,200 --> 00:31:15,000 but still translucent on the inside. 790 00:31:15,080 --> 00:31:16,640 Alright, babe. Mm-hm. 791 00:31:16,720 --> 00:31:18,040 Let's have a look. 792 00:31:18,120 --> 00:31:19,200 Good work. 793 00:31:19,280 --> 00:31:21,320 Wow. Look at the colour. 794 00:31:21,400 --> 00:31:22,760 And look at that translucency. 795 00:31:22,840 --> 00:31:24,840 Everyone knows not to overcook a scallop. 796 00:31:24,920 --> 00:31:25,880 Mmm. 797 00:31:25,960 --> 00:31:28,480 We are not gonna to be the team that does that. 798 00:31:28,560 --> 00:31:29,840 Pressure's on. Pressure's on in the kitchen. 799 00:31:29,920 --> 00:31:31,520 I'm gonna start plating up. 800 00:31:31,600 --> 00:31:34,280 Beautiful scallop shells around pink rock salt. 801 00:31:35,680 --> 00:31:39,000 Upon that was a bed of cauliflower and white bean puree. 802 00:31:39,080 --> 00:31:42,640 And the scallops sit perfectly stacked, one, two, three. 803 00:31:42,720 --> 00:31:44,240 They're so beautiful. 804 00:31:44,320 --> 00:31:46,520 A little bit of miso butter. 805 00:31:46,600 --> 00:31:48,480 I get nervous doing this. (LAUGHS) 806 00:31:48,560 --> 00:31:52,040 Hopefully, the miso tarragon butter wasn't too overpowering. 807 00:31:52,120 --> 00:31:55,200 Puree's perfect on here, so the oil rings around it. 808 00:31:55,280 --> 00:31:57,760 It was topped with chives. 809 00:31:57,840 --> 00:31:59,400 They are looking good. 810 00:31:59,480 --> 00:32:01,760 They're looking good, babe. I think we might be on here, Rach. 811 00:32:01,840 --> 00:32:04,040 This will be the most rewarding dish once it's out, Rach. 812 00:32:04,120 --> 00:32:07,840 We want everyone to enjoy it. They've been waiting a long time. 813 00:32:07,920 --> 00:32:09,240 Let's go do it. Alright. 814 00:32:09,320 --> 00:32:10,560 Perfect. Let's go. I'm so excited. 815 00:32:10,640 --> 00:32:11,640 Whoo! I hope they love it. 816 00:32:11,720 --> 00:32:12,800 Me too. 817 00:32:19,760 --> 00:32:21,680 BOTH: Your entree is served. 818 00:32:21,760 --> 00:32:24,720 (CHEERING AND APPLAUSE) 819 00:32:26,440 --> 00:32:29,800 This was the first time that we were walking into the dining room 820 00:32:29,880 --> 00:32:33,160 and I felt overwhelming pride. 821 00:32:33,240 --> 00:32:36,880 I hope the judges will see the care and consideration 822 00:32:36,960 --> 00:32:38,400 that we've put into this dish. 823 00:32:41,400 --> 00:32:42,360 There you go. 824 00:32:42,440 --> 00:32:44,040 No worries. All good. 825 00:32:44,120 --> 00:32:48,920 Oh, they definitely set the bar really high, like, the presentation, 826 00:32:49,000 --> 00:32:51,880 so I do feel a bit intimidated. 827 00:32:51,960 --> 00:32:53,960 Thank you. 828 00:32:54,040 --> 00:32:57,000 (TENSE MUSIC) 829 00:33:05,600 --> 00:33:09,520 I could feel my legs just giving in. 830 00:33:09,600 --> 00:33:13,800 Scallops have been served in MKR many times before. 831 00:33:13,880 --> 00:33:19,440 The scallop cannot be overcooked. That is the worst-case scenario. 832 00:33:19,520 --> 00:33:21,440 The pressure is on. 833 00:33:29,720 --> 00:33:31,960 VOICEOVER: At Tommy and Rach's instant restaurant, 834 00:33:32,040 --> 00:33:35,640 they've just served the first dish of the competition - 835 00:33:35,720 --> 00:33:40,560 Rottnest scallops with white puree and miso and tarragon butter. 836 00:33:40,640 --> 00:33:43,600 (DRAMATIC MUSIC) 837 00:33:48,960 --> 00:33:51,920 (TENSE MUSIC) 838 00:33:54,120 --> 00:33:55,840 (WHISPERS) Wow, this is so nerve-racking. 839 00:34:05,560 --> 00:34:09,000 RACH: The scallop cannot be overcooked. 840 00:34:09,080 --> 00:34:10,480 That is the worst-case scenario. 841 00:34:12,280 --> 00:34:15,040 COLIN: Tommy and Rach, we'll call you back for our critiques. 842 00:34:15,120 --> 00:34:16,840 TOMMY: Thank you. 843 00:34:21,360 --> 00:34:22,760 MANU: Bon appetit. 844 00:34:25,320 --> 00:34:27,640 PEARLS: I love the presentation. 845 00:34:33,520 --> 00:34:35,160 It's seasoned beautifully. 846 00:34:35,240 --> 00:34:36,480 It's delicious. 847 00:34:41,160 --> 00:34:43,720 CHRISTIAN: The way that the sweetness from that scallop 848 00:34:43,800 --> 00:34:46,880 played with the puree, beautiful dish! 849 00:34:53,800 --> 00:34:55,120 Raw? Mmm... 850 00:34:56,240 --> 00:34:57,800 Yeah. No... 851 00:35:03,760 --> 00:35:08,320 Sonia, darling, what did you think of this scallop entree? 852 00:35:08,400 --> 00:35:10,720 I don't think I can speak now. You just called me 'darling'. 853 00:35:10,800 --> 00:35:12,320 (LAUGHTER) Mum. 854 00:35:12,400 --> 00:35:14,560 (LAUGHTER) 855 00:35:14,640 --> 00:35:16,600 I really enjoyed it. 856 00:35:16,680 --> 00:35:18,360 I think the scallops... Mmm. 857 00:35:18,440 --> 00:35:22,800 ..were cooked very, very well in that they were at that point 858 00:35:22,880 --> 00:35:25,720 where they went from translucent to just opaque. 859 00:35:25,800 --> 00:35:28,080 Mmm. And I really enjoyed the puree. 860 00:35:29,680 --> 00:35:32,000 Christian. 861 00:35:32,080 --> 00:35:35,280 CHRISTIAN: I think consistency on the sear 862 00:35:35,360 --> 00:35:37,960 could've been a little bit more throughout. 863 00:35:38,040 --> 00:35:42,040 My middle scallop didn't really have much colour on top. 864 00:35:42,120 --> 00:35:44,440 Getting a better consistent crust over that scallop, 865 00:35:44,520 --> 00:35:47,240 going in at a much higher heat in that pan. 866 00:35:47,320 --> 00:35:50,000 But that being said, the actual cook of the scallop was perfect. 867 00:35:50,080 --> 00:35:54,920 The miso and tarragon butter, subtle. The flavours were there. 868 00:35:55,000 --> 00:35:56,720 Could they have been more forward? Yes. 869 00:35:56,800 --> 00:35:57,800 Oh, my god. 870 00:35:57,880 --> 00:35:59,800 What is this guy on about? 871 00:35:59,880 --> 00:36:03,200 The scallop was truly the thing that shone out on that plate. 872 00:36:03,280 --> 00:36:04,640 Hmm... 873 00:36:04,720 --> 00:36:06,560 It was OK. 874 00:36:06,640 --> 00:36:10,200 The scallops could've been seared longer 875 00:36:10,280 --> 00:36:16,240 and I think the white sauce, it was too...all mushy. 876 00:36:16,320 --> 00:36:17,440 Everything was mushy. 877 00:36:17,520 --> 00:36:20,280 If I was served this at an actual restaurant, I'd send it back 878 00:36:20,360 --> 00:36:21,760 and tell them to make the scallop 879 00:36:21,840 --> 00:36:22,920 crispier on the outside. 880 00:36:23,000 --> 00:36:25,400 Yeah, if she doesn't like something, it always gets sent back. 881 00:36:25,480 --> 00:36:27,520 So, disappointed? Disappointed. 882 00:36:30,080 --> 00:36:31,640 TOMMY: Let's go. 883 00:36:33,320 --> 00:36:36,080 We're about to get our first critique of the competition. 884 00:36:36,160 --> 00:36:39,000 RACH: My heart was thumping. I was so nervous. 885 00:36:39,080 --> 00:36:42,720 Tommy and Rach, for entree, you served Rottnest scallops 886 00:36:42,800 --> 00:36:48,640 with white puree, tarragon and miso butter. 887 00:36:48,720 --> 00:36:51,720 So, Rottnest is a little island not far from here... 888 00:36:51,800 --> 00:36:52,800 That's right. 889 00:36:52,880 --> 00:36:54,920 ..and there's only one little bed of those scallops... 890 00:36:55,000 --> 00:36:56,560 That's right. There's not many of them. 891 00:36:56,640 --> 00:36:59,080 So we're very lucky to have those beautiful scallops tonight, 892 00:36:59,160 --> 00:37:00,440 so thank you very much. 893 00:37:00,520 --> 00:37:03,200 For me, the scallops itself... 894 00:37:06,160 --> 00:37:07,600 I couldn't really fault it. 895 00:37:11,600 --> 00:37:13,800 It was a little bit under, right? 896 00:37:13,880 --> 00:37:17,200 But the beauty of scallops is you can eat them raw, 897 00:37:17,280 --> 00:37:19,680 so if you had have went the other way and overcooked it, 898 00:37:19,760 --> 00:37:20,960 it would've been a disaster. 899 00:37:21,040 --> 00:37:23,600 And the miso butter... 900 00:37:23,680 --> 00:37:25,480 Like, if I closed my eyes, it wasn't there. 901 00:37:25,560 --> 00:37:26,520 Yeah. 902 00:37:26,600 --> 00:37:28,760 You were too shy with that. (LAUGHS) 903 00:37:28,840 --> 00:37:32,400 But I enjoyed the dish and it's first cab off the rank, 904 00:37:32,480 --> 00:37:33,680 so well done. 905 00:37:33,760 --> 00:37:35,920 Thank you. (LAUGHS) 906 00:37:36,000 --> 00:37:38,280 Yeah, I think for home cooks, what you've delivered tonight, 907 00:37:38,360 --> 00:37:39,760 you should be very proud of yourselves. 908 00:37:39,840 --> 00:37:42,640 At the end of the day, if it's delicious, it's delicious 909 00:37:42,720 --> 00:37:44,760 and your entree was delicious. 910 00:37:44,840 --> 00:37:47,000 Thank you, Manu. (LAUGHS) Thank you so much. 911 00:37:47,080 --> 00:37:48,560 No worries. 912 00:37:48,640 --> 00:37:50,120 WOMAN: Good job, guys. Thank you very much. 913 00:37:50,200 --> 00:37:51,720 WOMAN: Well done. Thank you, guys. 914 00:37:54,320 --> 00:37:57,160 TOMMY: That was actually so positive! (LAUGHS) 915 00:37:57,240 --> 00:37:59,960 The feedback that they just gave us was amazing. 916 00:38:00,040 --> 00:38:01,800 It was really motivating, wasn't it? 917 00:38:01,880 --> 00:38:02,960 Yes! 918 00:38:03,040 --> 00:38:05,280 So that made us feel confident 919 00:38:05,360 --> 00:38:07,560 going into our main course. 920 00:38:07,640 --> 00:38:09,120 OK. So... Alright. 921 00:38:09,200 --> 00:38:10,280 Potatoes? Yep. 922 00:38:10,360 --> 00:38:13,440 RACH: For our main, we are doing a crispy duck leg 923 00:38:13,520 --> 00:38:17,320 with a blackberry port jus and a crispy potato gratin. 924 00:38:17,400 --> 00:38:20,040 Everyone loves a potato 'grattan'! Potato gratin. 925 00:38:20,120 --> 00:38:22,400 The potato... Only bogans say 'grattan'. 926 00:38:22,480 --> 00:38:24,080 Oh... Potato gratin. 927 00:38:24,160 --> 00:38:26,920 It's super important that this is crispy... 928 00:38:27,000 --> 00:38:28,480 And delicious. ..great-tasting and delicious. 929 00:38:28,560 --> 00:38:31,320 You're working so hard and I'm just in awe of you. 930 00:38:31,400 --> 00:38:32,560 Thank you. 931 00:38:32,640 --> 00:38:33,600 We're in a good position. 932 00:38:33,680 --> 00:38:38,320 The main thing was that that duck had to have crispy skin 933 00:38:38,400 --> 00:38:39,640 but it couldn't be dry. 934 00:38:39,720 --> 00:38:41,120 Tom, I'm gonna check on the duck. 935 00:38:41,200 --> 00:38:46,960 Our duck had been in for about one and a half, coming onto two hours. 936 00:38:47,040 --> 00:38:49,360 Wow. That's looking so crispy, Rach. 937 00:38:49,440 --> 00:38:51,440 I don't want to serve dried duck to the judges. 938 00:38:51,520 --> 00:38:52,480 Yep. 939 00:38:52,560 --> 00:38:55,200 So, what I'm gonna do is we're just gonna pull it out. 940 00:38:55,280 --> 00:38:56,240 Yep. 941 00:38:56,320 --> 00:38:57,760 That's just gonna stall the cooking process. 942 00:38:57,840 --> 00:38:58,800 Mm-hm. 943 00:38:58,880 --> 00:39:00,560 And then when we're about to serve... Yep. 944 00:39:00,640 --> 00:39:01,760 ..it can come back in. 945 00:39:01,840 --> 00:39:05,960 We've gotta make sure that it's perfect duck for Manu and Colin. 946 00:39:06,040 --> 00:39:07,920 (LAUGHTER) 947 00:39:08,000 --> 00:39:10,240 COCO: OK, guys, I'm single. 948 00:39:10,320 --> 00:39:12,600 And what about you guys at the table? 949 00:39:12,680 --> 00:39:14,320 CHRISTIAN: It's a fair enough question. 950 00:39:14,400 --> 00:39:15,680 We're all getting to know each other. 951 00:39:15,760 --> 00:39:17,960 Who knows what this relationship dynamic could be? 952 00:39:18,040 --> 00:39:19,520 Very true. It's confused people before. 953 00:39:19,600 --> 00:39:22,600 It has. Your mum used to introduce me as your boyfriend. 954 00:39:22,680 --> 00:39:25,200 MARCUS: I have had a girlfriend for a year and a half now. 955 00:39:25,280 --> 00:39:26,240 Damn. 956 00:39:26,320 --> 00:39:27,760 CONTESTANTS: Oh! (LAUGHS) 957 00:39:27,840 --> 00:39:30,000 PEARLS: He's only 22. So? 958 00:39:30,080 --> 00:39:32,320 OK. Let's carry on, then. 959 00:39:32,400 --> 00:39:35,240 And you guys? Obviously... What do you mean 'obviously'? 960 00:39:35,320 --> 00:39:37,600 You're not gonna just skip past us like that. 961 00:39:37,680 --> 00:39:39,280 No. Sorry. Tell me... We're happily married. 962 00:39:39,360 --> 00:39:41,040 OK. Tell me. Are you happily married, darling? 963 00:39:41,120 --> 00:39:42,600 Yeah, of course. (LAUGHTER) 964 00:39:42,680 --> 00:39:45,760 NICK: Like he was gonna say anything else with that look. 965 00:39:45,840 --> 00:39:50,280 I do not believe that Claudean only wears the pants in the kitchen. 966 00:39:50,360 --> 00:39:51,840 NICK: I'm single. Nicky Nick. 967 00:39:51,920 --> 00:39:53,040 Nicky Nick. Little Nicky. 968 00:39:53,120 --> 00:39:54,080 Nicky baby. 969 00:39:54,160 --> 00:39:56,280 CHRISTIAN: I'm 34 years old with two cats, 970 00:39:56,360 --> 00:39:59,880 so they're my two little princesses and I would kill someone for them. 971 00:39:59,960 --> 00:40:02,040 So you're in a relationship? Yeah. 972 00:40:02,120 --> 00:40:03,960 CLAUDEAN: He's in a relationship with two pussies. 973 00:40:04,040 --> 00:40:06,480 (LAUGHTER) 974 00:40:06,560 --> 00:40:08,840 There's a lot of banter on this table with them. 975 00:40:08,920 --> 00:40:11,240 There was a lot of tennis at the table. 976 00:40:11,320 --> 00:40:12,920 Oh, yes, my head... Oh, gosh. 977 00:40:18,000 --> 00:40:19,560 RACH: Shallots are cooking down. 978 00:40:19,640 --> 00:40:22,320 Once they cook down, then the cabbage can go in. 979 00:40:22,400 --> 00:40:23,720 TOMMY: Mm-hm. 980 00:40:23,800 --> 00:40:25,800 We're cooking away. The duck was on the bench. 981 00:40:25,880 --> 00:40:28,480 We're trying to prep our cabbage for our main dish. 982 00:40:28,560 --> 00:40:29,520 And then... 983 00:40:29,600 --> 00:40:31,080 COLIN: How are we, guys? 984 00:40:31,160 --> 00:40:32,240 Hello. Hey! 985 00:40:32,320 --> 00:40:33,960 How are you? Lots going on? 986 00:40:34,040 --> 00:40:35,640 Always. Yeah. The kitchen's very busy. 987 00:40:35,720 --> 00:40:36,680 Where's your potatoes? 988 00:40:36,760 --> 00:40:38,600 They're in the oven. The potatoes are in the oven. 989 00:40:38,680 --> 00:40:40,160 What's this? This is our duck? Yes. 990 00:40:40,240 --> 00:40:41,520 Our duck. Got our duck over here. 991 00:40:41,600 --> 00:40:43,920 Are you happy with this? Cooked very early, uh? 992 00:40:44,000 --> 00:40:46,440 Are you happy with that? I... I... Yeah. 993 00:40:46,520 --> 00:40:50,280 Right. Here's... Here's a little thing that perturbs me, right? 994 00:40:50,360 --> 00:40:52,880 You've got crispy skin - tick. Yep. 995 00:40:52,960 --> 00:40:56,360 But then, while this is sitting out here, it's starting to dry, right? 996 00:40:56,440 --> 00:40:59,000 Before Colin arrived, we discussed the risks 997 00:40:59,080 --> 00:41:01,360 of pulling the duck out of the oven 998 00:41:01,440 --> 00:41:03,720 'cause it was perfectly cooked and crispy 999 00:41:03,800 --> 00:41:07,200 but now we realise, by leaving it out on the bench, 1000 00:41:07,280 --> 00:41:08,840 we're drying out the meat. 1001 00:41:08,920 --> 00:41:11,320 So, what would help that not dry? 1002 00:41:11,400 --> 00:41:12,680 Put oil on it. 1003 00:41:14,320 --> 00:41:16,680 Maybe some butter. Melted butter. 1004 00:41:16,760 --> 00:41:18,320 Paper towel. 1005 00:41:18,400 --> 00:41:19,360 Oh, my god. 1006 00:41:19,440 --> 00:41:20,600 There must be a solution. 1007 00:41:20,680 --> 00:41:24,240 Failure is not an option. We have to get it right. 1008 00:41:29,296 --> 00:41:30,776 VOICEOVER: At Tommy and Rach's, 1009 00:41:30,856 --> 00:41:34,536 it's crispy duck leg with blackberry and port jus and potato gratin 1010 00:41:34,616 --> 00:41:35,576 for main. 1011 00:41:35,656 --> 00:41:39,416 But right now, all they're thinking about is the duck being dry. 1012 00:41:39,496 --> 00:41:42,456 So, what would help that not dry? 1013 00:41:42,536 --> 00:41:44,456 RACH: Maybe some butter. Melted butter. 1014 00:41:46,256 --> 00:41:47,976 Paper towel. 1015 00:41:49,176 --> 00:41:50,496 None of these things felt right. 1016 00:41:50,576 --> 00:41:52,016 And then we thought... 1017 00:41:52,096 --> 00:41:54,976 So, if we... We could... Maybe a stock or something. 1018 00:41:55,056 --> 00:41:56,096 Yeah. 1019 00:41:56,176 --> 00:41:58,496 It's your choice, whatever you do, 1020 00:41:58,576 --> 00:42:01,016 but this is just sitting in the air and it's drying. 1021 00:42:01,096 --> 00:42:02,376 Got you. 1022 00:42:02,456 --> 00:42:03,976 Cheers. Can't wait. Bye. 1023 00:42:04,056 --> 00:42:06,256 Colin has just left the kitchen 1024 00:42:06,336 --> 00:42:08,616 and Tommy and I are deliberating about what we're going to do. 1025 00:42:08,696 --> 00:42:10,816 What about we use the fat from the duck, 1026 00:42:10,896 --> 00:42:12,576 make up a little bit of a stock? 1027 00:42:12,656 --> 00:42:13,776 Potentially. Mmm. 1028 00:42:13,856 --> 00:42:17,136 We figured, well, why don't we whip up a quick stock 1029 00:42:17,216 --> 00:42:20,416 and if we put it back in the oven just for five minutes 1030 00:42:20,496 --> 00:42:21,656 just to warm it up, 1031 00:42:21,736 --> 00:42:23,856 there would be enough moisture in the bottom of the pan 1032 00:42:23,936 --> 00:42:26,136 to stop it from being dry. 1033 00:42:26,216 --> 00:42:27,536 Alright. 1034 00:42:27,616 --> 00:42:32,376 Let's just make sure that it does not touch that skin. 1035 00:42:32,456 --> 00:42:34,496 I just hope it pays off. 1036 00:42:34,576 --> 00:42:36,896 There's no way we can not put this duck on this plate. 1037 00:42:36,976 --> 00:42:39,016 It's the... It's the main player. 1038 00:42:39,096 --> 00:42:41,296 How are these gratins looking, Rach? 1039 00:42:41,376 --> 00:42:43,736 I think they're done, babe. 1040 00:42:43,816 --> 00:42:44,976 Beautiful. Wowzah! 1041 00:42:45,056 --> 00:42:46,176 Look at those. 1042 00:42:46,256 --> 00:42:48,536 We need to put the duck back in the oven. 1043 00:42:48,616 --> 00:42:50,096 Just make sure the temperature's not too hot. 1044 00:42:50,176 --> 00:42:53,296 We held our breaths and we hoped that the skin stayed crispy 1045 00:42:53,376 --> 00:42:56,296 and that the stock would stop the duck from drying out. 1046 00:42:56,376 --> 00:42:57,536 Alright. Alright. 1047 00:42:57,616 --> 00:42:59,216 In there for five minutes. Five minutes. 1048 00:43:00,656 --> 00:43:03,576 COLIN: Marcus, who's the boss in the kitchen? 1049 00:43:04,696 --> 00:43:06,936 (LAUGHTER) 1050 00:43:07,016 --> 00:43:08,576 What was that, sorry? 1051 00:43:08,656 --> 00:43:10,656 She's stronger and tougher than she looks. 1052 00:43:10,736 --> 00:43:13,296 Hey, Mum's the boss. Yeah. 1053 00:43:13,376 --> 00:43:14,816 Always. Always. Always. 1054 00:43:14,896 --> 00:43:16,016 Always. That's right. Yep. 1055 00:43:16,096 --> 00:43:17,936 SONIA: In the kitchen, I'm the boss. 1056 00:43:18,016 --> 00:43:19,776 Anywhere else in the house, it doesn't matter. 1057 00:43:19,856 --> 00:43:21,656 But in the kitchen, I'm the boss. Fair enough. 1058 00:43:21,736 --> 00:43:23,016 I like that. 1059 00:43:23,096 --> 00:43:24,176 Stop biting your lip. 1060 00:43:24,256 --> 00:43:26,216 (LAUGHTER) 1061 00:43:26,296 --> 00:43:28,896 So, tell us what you hope to get with this duck. 1062 00:43:28,976 --> 00:43:32,376 I hope that it's nice and juicy on the inside. 1063 00:43:32,456 --> 00:43:35,136 I'm looking forward to the crunchy, crispy skin. 1064 00:43:35,216 --> 00:43:37,056 The duck sounds incredible. 1065 00:43:37,136 --> 00:43:39,736 Lots of different elements on the plate. 1066 00:43:39,816 --> 00:43:43,136 The potato gratin, well, as soon as I saw that, I'm good. 1067 00:43:43,216 --> 00:43:44,616 Can't wait to try that. 1068 00:43:44,696 --> 00:43:47,056 I want the crunch, the crisp to be there. 1069 00:43:47,136 --> 00:43:49,736 If the crisp isn't there for a crispy duck leg, 1070 00:43:49,816 --> 00:43:51,256 obviously it's gonna be disappointing 1071 00:43:51,336 --> 00:43:55,096 and I'm hoping that there's a decent sized portion of the potato gratin 1072 00:43:55,176 --> 00:43:56,416 because I'm really hungry. 1073 00:43:56,496 --> 00:43:58,016 Yeah. Yeah. Yeah. 1074 00:43:58,096 --> 00:44:00,616 I have never eaten duck, so I'm really scared about that. 1075 00:44:02,856 --> 00:44:07,336 I don't eat a lot of meat, like chicken, duck, pork. 1076 00:44:07,416 --> 00:44:10,136 I think I've had a bite of a duck spring roll. 1077 00:44:11,896 --> 00:44:15,456 I'm gonna try it and I'm gonna see if I like it. 1078 00:44:15,536 --> 00:44:18,056 CHRISTIAN: You see crispy duck leg, you're wanting it to be 1079 00:44:18,136 --> 00:44:23,656 that really beautiful, deep, fatty flavours coming through on it. 1080 00:44:23,736 --> 00:44:24,776 I'm hoping confit. 1081 00:44:24,856 --> 00:44:28,496 Where do you get these words from? 1082 00:44:29,736 --> 00:44:32,136 Choux, jus, Magoo. 1083 00:44:32,216 --> 00:44:34,816 Whatever he said. Confit or whatever. 1084 00:44:34,896 --> 00:44:38,056 I'm, like, I don't understand those words and food together. 1085 00:44:38,136 --> 00:44:40,176 Mixing it with something like blackberries, 1086 00:44:40,256 --> 00:44:41,936 which have that really beautiful acidity level 1087 00:44:42,016 --> 00:44:45,816 that's gonna help cut through that, that is what's exciting me. 1088 00:44:45,896 --> 00:44:48,216 I hope you can cook like you talk. 1089 00:44:49,456 --> 00:44:50,576 OK. 1090 00:44:52,296 --> 00:44:55,976 Christian is technical with his words about food knowledge 1091 00:44:56,056 --> 00:44:57,656 and he knows his stuff. 1092 00:44:57,736 --> 00:45:00,016 Honestly, there's a lot of smack being said. 1093 00:45:00,096 --> 00:45:01,936 Claudean voiced it, highlighted it 1094 00:45:02,016 --> 00:45:03,616 and then put a massive spotlight on it 1095 00:45:03,696 --> 00:45:06,216 and then put some jazz fingers around it. 1096 00:45:06,296 --> 00:45:07,856 I know you can back it up, Christian. 1097 00:45:07,936 --> 00:45:09,336 You've got someone who believes in you. 1098 00:45:09,416 --> 00:45:11,096 Yeah. 1099 00:45:11,176 --> 00:45:14,936 RACH: This jus, that's smelling like something yum-yum. 1100 00:45:15,016 --> 00:45:16,976 I'm gonna start plating up, Rach. OK. 1101 00:45:17,056 --> 00:45:19,656 How is that duck going? I reckon it needs to come out. 1102 00:45:19,736 --> 00:45:21,936 OK. This cabbage is amazing. 1103 00:45:22,016 --> 00:45:24,976 I hope that stock made a difference and that it's not dry. 1104 00:45:25,056 --> 00:45:26,456 Hopefully it's worked for us. 1105 00:45:26,536 --> 00:45:28,576 Duck was propped up with the cabbage. 1106 00:45:28,656 --> 00:45:30,896 And that yummy cauliflower puree. 1107 00:45:30,976 --> 00:45:32,616 Get the gratin on the plate, babe. Yeah. 1108 00:45:32,696 --> 00:45:33,776 Wow. Look at that. 1109 00:45:33,856 --> 00:45:37,656 Blackberry and port jus packs a bold flavour. 1110 00:45:37,736 --> 00:45:39,936 We can't forget the micro herbs either. 1111 00:45:40,016 --> 00:45:43,736 Every flavour on that plate is key to carry us over the line. 1112 00:45:43,816 --> 00:45:44,776 Fingers crossed. 1113 00:45:44,856 --> 00:45:46,456 This one for Colin, this one for Manu. 1114 00:45:46,536 --> 00:45:47,496 OK. BOTH: Let's go. 1115 00:45:47,576 --> 00:45:48,536 Let's do it. 1116 00:46:00,616 --> 00:46:02,056 MANU: Thank you. 1117 00:46:05,496 --> 00:46:07,176 MARCUS: That looks amazing. Thank you. 1118 00:46:09,336 --> 00:46:11,336 CHRISTIAN: The consistency of the plating was... 1119 00:46:11,416 --> 00:46:13,056 Impressive. ..was really impressive. 1120 00:46:14,176 --> 00:46:17,096 CLAUDEAN: This is a meal 1121 00:46:17,176 --> 00:46:21,256 from a bougie little overpriced restaurant. 1122 00:46:21,336 --> 00:46:23,976 I'm nervous about trying it. 1123 00:46:24,056 --> 00:46:26,976 TOMMY: You put your heart on the line when you cook a meal with love. 1124 00:46:27,056 --> 00:46:30,216 We give our all, so we really want that to be received well. 1125 00:46:30,296 --> 00:46:34,576 RACH: We're praying that the duck is succulent on the inside. 1126 00:46:34,656 --> 00:46:37,616 (DRAMATIC MUSIC) 1127 00:46:45,816 --> 00:46:49,816 RACH: Oh, my god. Manu just took a huge gulp of water. 1128 00:46:49,896 --> 00:46:52,176 We've served dry duck. 1129 00:46:54,752 --> 00:46:56,512 VOICEOVER: In WA, 1130 00:46:56,592 --> 00:46:59,872 Tommy and Rach have just served the first main of the competition, 1131 00:46:59,952 --> 00:47:04,352 crispy duck leg with blackberry port jus and potato gratin. 1132 00:47:08,832 --> 00:47:10,032 RACH: Oh, my god. 1133 00:47:10,112 --> 00:47:12,512 Manu just took a huge gulp of water. 1134 00:47:12,592 --> 00:47:15,112 We've served dry duck. 1135 00:47:16,392 --> 00:47:18,872 MANU: Thank you, guys. We'll call you back soon. 1136 00:47:18,952 --> 00:47:20,152 TOMMY: Beautiful. COLIN: Thank you. 1137 00:47:20,232 --> 00:47:22,072 RACH: Thank you. MANU: Bon appetit. 1138 00:47:22,152 --> 00:47:25,112 (TENSE MUSIC) 1139 00:47:28,712 --> 00:47:31,072 Oh, my god. I have to eat duck. 1140 00:47:33,072 --> 00:47:35,552 So I could taste that real strong duck taste. 1141 00:47:35,632 --> 00:47:39,392 Do you feel like it's gooey or...? A bit dry. 1142 00:47:40,872 --> 00:47:43,632 They're tucking into it, they're sucking the bones, 1143 00:47:43,712 --> 00:47:44,712 they're loving it. 1144 00:47:44,792 --> 00:47:47,552 We're not duck people. Maybe we should start. 1145 00:47:47,632 --> 00:47:49,792 No, thanks. 1146 00:47:49,872 --> 00:47:51,272 CHRISTIAN: It's very well cooked. 1147 00:47:51,352 --> 00:47:54,512 This is an impressive dish. And these guys are first. 1148 00:47:54,592 --> 00:47:55,552 Yeah. 1149 00:47:55,632 --> 00:47:58,192 Don't want to get too emotional about it 1150 00:47:58,272 --> 00:48:00,272 but this brought me close to home. 1151 00:48:00,352 --> 00:48:03,952 This is how we do dish in Czech, 1152 00:48:04,032 --> 00:48:07,552 with the braised cabbage, with the crispy duck. 1153 00:48:07,632 --> 00:48:09,672 Like, look at my plate. I ate it all. 1154 00:48:09,752 --> 00:48:11,872 Oh, it's like my home! (LAUGHS) 1155 00:48:11,952 --> 00:48:14,032 So, yeah, I can't fault it. It was amazing. 1156 00:48:14,112 --> 00:48:16,112 CHRISTIAN: The cook on it was beautiful. 1157 00:48:16,192 --> 00:48:20,472 It still retained all that sort of beautiful fat and moisture 1158 00:48:20,552 --> 00:48:21,872 that you're wanting. 1159 00:48:21,952 --> 00:48:25,752 Even right down to the bone, still had that beautiful moisture. 1160 00:48:25,832 --> 00:48:29,032 Like... Yeah. 1161 00:48:29,112 --> 00:48:31,152 I mean, you look at something like a duck...like cassoulet. 1162 00:48:31,232 --> 00:48:33,272 You know, it would usually be confit. 1163 00:48:33,352 --> 00:48:36,352 Was it a busy plate? Yeah. 1164 00:48:36,432 --> 00:48:41,592 But I think had that blackberry come through 1165 00:48:41,672 --> 00:48:43,512 a little bit more from the jus, 1166 00:48:43,592 --> 00:48:47,352 that acidity would've helped sort of lift 1167 00:48:47,432 --> 00:48:49,032 through the richness of everything else. 1168 00:48:49,112 --> 00:48:51,472 But that being said, it still worked. 1169 00:48:51,552 --> 00:48:53,272 It was delicious. 1170 00:48:53,352 --> 00:48:56,392 My duck was OK. 1171 00:48:56,472 --> 00:48:59,992 What? "It's OK." 1172 00:49:00,072 --> 00:49:03,632 The flavour of the duck was really strong for me. 1173 00:49:03,712 --> 00:49:05,832 Right. So, very gamey. 1174 00:49:05,912 --> 00:49:07,032 Right. 1175 00:49:08,192 --> 00:49:10,472 I wouldn't ever eat it again. Really? 1176 00:49:10,552 --> 00:49:11,552 No. Right. 1177 00:49:11,632 --> 00:49:12,832 WOMAN: Wow. 1178 00:49:12,912 --> 00:49:14,392 SONIA: Just loved that. 1179 00:49:14,472 --> 00:49:16,792 I thought it was an excellent dish. 1180 00:49:16,872 --> 00:49:19,392 Sometimes that's all you need to know. 1181 00:49:19,472 --> 00:49:21,992 I loved it, I loved it. Do you know what I mean? 1182 00:49:22,072 --> 00:49:25,672 You don't need to go and be a Christian about it, do you? 1183 00:49:25,752 --> 00:49:29,832 Christian loves to swing his knowledge around. 1184 00:49:29,912 --> 00:49:33,472 I just can't stand the way he speaks so technical. 1185 00:49:37,752 --> 00:49:39,392 I'm trying to have a good dinner 1186 00:49:39,472 --> 00:49:41,592 and suddenly you've got the conversational black hole 1187 00:49:41,672 --> 00:49:45,032 that is Claudean just coming after me again! 1188 00:49:45,112 --> 00:49:46,992 What did I do to hurt you, love? 1189 00:49:47,072 --> 00:49:48,512 I'm just saying. 1190 00:49:48,592 --> 00:49:50,072 That's a bit rich. 1191 00:49:50,152 --> 00:49:51,392 Raowrr. 1192 00:49:51,472 --> 00:49:52,752 Excuse me. 1193 00:49:52,832 --> 00:49:54,552 Shh. You'll get us kicked out. 1194 00:49:54,632 --> 00:49:55,992 MARCUS: (LAUGHS) That's it. 1195 00:49:57,392 --> 00:50:01,192 (TENSE MUSIC) 1196 00:50:02,352 --> 00:50:04,472 RACH: Going into the dining room, 1197 00:50:04,552 --> 00:50:09,112 I was nervous that perhaps we've accidentally made a mistake. 1198 00:50:09,192 --> 00:50:10,672 I mean, there's always that risk. 1199 00:50:10,752 --> 00:50:12,392 So, duck leg. 1200 00:50:12,472 --> 00:50:14,472 Beautiful piece of meat. 1201 00:50:14,552 --> 00:50:17,432 Crispy skin. You promised everyone crispy skin. 1202 00:50:22,312 --> 00:50:23,432 Tick. 1203 00:50:23,512 --> 00:50:26,472 Moist - tick. 1204 00:50:26,552 --> 00:50:30,352 The duck, on first looking at it in the kitchen, was very dry. 1205 00:50:30,432 --> 00:50:33,152 I'm so glad the one I got tonight 1206 00:50:33,232 --> 00:50:35,432 was different to what was in there earlier on. 1207 00:50:35,512 --> 00:50:39,872 You brought it back, so crispy skin duck leg - tick. 1208 00:50:42,312 --> 00:50:46,752 I think this dish, when you placed it in front of me, 1209 00:50:46,832 --> 00:50:52,112 looked so inviting, appetising. 1210 00:50:52,192 --> 00:50:55,712 Like, off the bone. 1211 00:50:55,792 --> 00:50:57,032 (LAUGHS) 1212 00:50:57,112 --> 00:51:00,232 That cabbage was moreish, it was sweet. 1213 00:51:00,312 --> 00:51:04,872 The blackberry and the port jus was an explosion of flavour. 1214 00:51:04,952 --> 00:51:07,712 Potato gratin, melt in your mouth. 1215 00:51:07,792 --> 00:51:10,352 Beautiful caramelisation of the cream on the top. 1216 00:51:12,352 --> 00:51:16,792 A perfect little bistro dish in a little bistro restaurant. 1217 00:51:16,872 --> 00:51:19,952 Basically, this is MKR on a plate. 1218 00:51:21,592 --> 00:51:23,352 Congratulations. Delicious dinner. 1219 00:51:23,432 --> 00:51:24,752 RACH: Thank you. TOMMY: Thank you, Manu. 1220 00:51:24,832 --> 00:51:25,792 Thank you so much. 1221 00:51:25,872 --> 00:51:28,352 (CHEERING AND APPLAUSE) 1222 00:51:28,432 --> 00:51:30,352 Thank you. 1223 00:51:32,032 --> 00:51:35,112 (LAUGHS) Are you OK? 1224 00:51:35,192 --> 00:51:38,152 (CRIES) 1225 00:51:39,952 --> 00:51:43,512 What an honour and what an affirmation. 1226 00:51:43,592 --> 00:51:45,912 Everything about that was perfect. Come here. 1227 00:51:45,992 --> 00:51:47,272 Mwah. 1228 00:51:47,352 --> 00:51:49,192 Oh, I'm proud of us. 1229 00:51:49,272 --> 00:51:51,232 We have each other. We sure do. 1230 00:51:51,312 --> 00:51:53,592 Love you, mate. Sink or swim. 1231 00:51:53,672 --> 00:51:55,392 Oh... 1232 00:51:55,472 --> 00:51:56,432 We're on a high. 1233 00:51:56,512 --> 00:51:58,112 Let's make this a trifecta. 1234 00:51:58,192 --> 00:52:00,792 Time for our pear ice cream dessert. 1235 00:52:00,872 --> 00:52:02,952 This dish can't fall flat on its arse. 1236 00:52:03,032 --> 00:52:03,992 Excuse me. We are... 1237 00:52:04,072 --> 00:52:05,752 Let's get on with it. 1238 00:52:05,832 --> 00:52:07,712 We're on a roll. We are all in a row... 1239 00:52:07,792 --> 00:52:08,952 But we can't lose focus now. 1240 00:52:09,032 --> 00:52:11,592 (LOW-LEVEL CONVERSATION AND LAUGHTER) 1241 00:52:11,672 --> 00:52:14,952 NICK: I'm so excited to try everyone's food. 1242 00:52:15,032 --> 00:52:16,192 WOMAN: Yeah. Yes. 1243 00:52:16,272 --> 00:52:17,872 Like, yeah, this is exciting. 1244 00:52:17,952 --> 00:52:20,712 It's interesting. We just love watching cooks cook. 1245 00:52:20,792 --> 00:52:22,832 Same. Same, same. That's the best. 1246 00:52:22,912 --> 00:52:26,792 SONIA: It was so exciting just to meet everyone 1247 00:52:26,872 --> 00:52:28,952 and to sit around a table with them 1248 00:52:29,032 --> 00:52:29,992 and just talk food 1249 00:52:30,072 --> 00:52:31,352 and we had so much in common. 1250 00:52:31,432 --> 00:52:33,912 So I've taken a lot of inspiration from people on social media 1251 00:52:33,992 --> 00:52:35,192 and I just try their recipes. WOMAN: Same. 1252 00:52:35,272 --> 00:52:37,232 And I also make little TikTok videos. 1253 00:52:37,312 --> 00:52:39,952 I've just hit 100,000 followers, which is fun. 1254 00:52:40,032 --> 00:52:41,552 Yeah. Right. 1255 00:52:41,632 --> 00:52:42,952 The foodie TikTok. 1256 00:52:43,032 --> 00:52:45,512 He's got 100,000 followers on TikTok for his food. 1257 00:52:45,592 --> 00:52:47,672 I mean, this is some pretty stiff competition. 1258 00:52:47,752 --> 00:52:51,232 My following started when I started reviewing chicken parmies. 1259 00:52:52,872 --> 00:52:54,152 MEN: Parmas. 1260 00:52:54,232 --> 00:52:56,352 I'll go around... Parmas. 1261 00:52:56,432 --> 00:52:57,832 They're parm-IES. Parmas. 1262 00:52:57,912 --> 00:52:59,072 NICK: No, they're not. 1263 00:52:59,152 --> 00:53:00,872 Are we gonna have this conversation right now? 1264 00:53:00,952 --> 00:53:02,592 Where in Italy is it from? Parma. 1265 00:53:02,672 --> 00:53:05,312 It's parmigiana. 1266 00:53:05,392 --> 00:53:08,312 He started... I don't even want to use the word 'mansplaining'... 1267 00:53:08,392 --> 00:53:10,192 what a parmy should be. (LAUGHS) 1268 00:53:10,272 --> 00:53:12,152 Like, it's a parmy. I know we're gonna fight now. 1269 00:53:12,232 --> 00:53:14,552 It's not 'parmagiana'. CHRISTIAN: What's the place? Parma? 1270 00:53:14,632 --> 00:53:16,072 Parma? 1271 00:53:16,152 --> 00:53:17,632 MARCUS: Oh, dude. 1272 00:53:17,712 --> 00:53:20,552 SONIA: We're talking about pub food as well. 1273 00:53:20,632 --> 00:53:22,712 That's the worst thing about it. 1274 00:53:22,792 --> 00:53:24,392 CLAUDEAN: Now, Skippy the bush 'kangarootha' 1275 00:53:24,472 --> 00:53:27,192 is trying to tell you how to say 'parmigiano'. 1276 00:53:27,272 --> 00:53:31,392 Marcus is 2,000% right 1277 00:53:31,472 --> 00:53:34,152 and I will back that until the day I die 1278 00:53:34,232 --> 00:53:36,432 and Christian needs to stop dabbling 1279 00:53:36,512 --> 00:53:37,872 in business that he doesn't know about. 1280 00:53:37,952 --> 00:53:41,992 I get really offended when people talk about Italian things 1281 00:53:42,072 --> 00:53:43,592 when they know nothing of Italian things. 1282 00:53:43,672 --> 00:53:45,472 SONIA: Parmigiana originated... 1283 00:53:45,552 --> 00:53:48,032 But the whole thing of it comes from Parma ham. 1284 00:53:48,112 --> 00:53:50,032 Thank you. 1285 00:53:52,632 --> 00:53:53,632 (WOMEN CLINK GLASSES) 1286 00:53:53,712 --> 00:53:55,392 It's got nothing to do with a ham. 1287 00:53:55,472 --> 00:53:58,392 Just shut up. You like the sound of your own voice. 1288 00:53:58,472 --> 00:54:02,032 PEARLS: Oh, shit! You shut it for him. 1289 00:54:02,112 --> 00:54:05,032 (OCKER ACCENT) Don Claudean, quelle que surprise. 1290 00:54:05,112 --> 00:54:07,352 Do you even eat parmas, love? 1291 00:54:07,432 --> 00:54:08,832 You don't eat chicken. 1292 00:54:08,912 --> 00:54:13,992 You don't eat chicken! Your opinion's invalid! 1293 00:54:14,072 --> 00:54:15,672 We'll agree to disagree. 1294 00:54:15,752 --> 00:54:18,712 But I guess the moral of the story is it is a parmy, not a parma. 1295 00:54:18,792 --> 00:54:21,272 You keep saying it, you might start believing it. 1296 00:54:26,152 --> 00:54:29,672 RACH: So, dessert, there is really not much left to do. 1297 00:54:29,752 --> 00:54:31,232 TOMMY: For dessert, we're serving 1298 00:54:31,312 --> 00:54:35,272 a chocolate coated pear with a cookie crumb. 1299 00:54:35,352 --> 00:54:37,232 How are you gonna do this? 1300 00:54:37,312 --> 00:54:39,792 With so much gentleness. 1301 00:54:39,872 --> 00:54:43,112 What we expect to see is that the ice cream 1302 00:54:43,192 --> 00:54:44,992 pops beautifully out of the mould 1303 00:54:45,072 --> 00:54:47,312 and the chocolate inside those doesn't crack. 1304 00:54:47,392 --> 00:54:49,792 The chocolate is so thin. Yeah. 1305 00:54:51,472 --> 00:54:53,672 Holy shit, Tommy. 1306 00:54:53,752 --> 00:54:55,272 Oh, my god. 1307 00:54:55,352 --> 00:54:57,672 Oh, wow. Oh, my god. What? 1308 00:55:00,741 --> 00:55:02,301 VOICEOVER: At our first instant restaurant, 1309 00:55:02,381 --> 00:55:05,181 it's a nerve-racking time for Tommy and Rach 1310 00:55:05,261 --> 00:55:09,061 as they take their ice cream for dessert out of the moulds. 1311 00:55:09,141 --> 00:55:11,261 RACH: Holy shit, Tommy. 1312 00:55:11,341 --> 00:55:14,621 TOMMY: Tempered chocolate is a very thin layer that's easy to crack. 1313 00:55:14,701 --> 00:55:16,661 Oh, my god. 1314 00:55:18,261 --> 00:55:20,661 Oh, wow. Oh, my god. What? 1315 00:55:20,741 --> 00:55:23,061 That is a... That is perfect! 1316 00:55:23,141 --> 00:55:27,141 (LAUGHS) What?! What?! 1317 00:55:27,221 --> 00:55:28,341 Aiming for a ten. 1318 00:55:28,421 --> 00:55:32,461 Our dessert is a beautiful, abstract piece... 1319 00:55:32,541 --> 00:55:33,941 Of art. 1320 00:55:34,021 --> 00:55:36,301 I can't believe that we're doing this, Rach. 1321 00:55:36,381 --> 00:55:38,701 (LAUGHS) This is so bold. 1322 00:55:38,781 --> 00:55:41,381 We decided to whip out food colouring. 1323 00:55:41,461 --> 00:55:43,821 Shall I paint them all? You should paint them all. 1324 00:55:43,901 --> 00:55:46,741 It's the colour a pear. Done. 1325 00:55:46,821 --> 00:55:49,141 We've done two incredible dishes. 1326 00:55:49,221 --> 00:55:51,061 I really hope we can nail this dessert, 1327 00:55:51,141 --> 00:55:53,501 then give the guests a night to remember. 1328 00:55:53,581 --> 00:55:55,301 I'm happy with that. 1329 00:55:55,381 --> 00:55:57,181 That's beautiful. 1330 00:55:59,781 --> 00:56:01,821 I love desserts. 1331 00:56:01,901 --> 00:56:03,261 I'm just trying to figure out, though, 1332 00:56:03,341 --> 00:56:05,181 is it a pear that's covered in chocolate 1333 00:56:05,261 --> 00:56:09,181 or is it ice cream, pear ice cream that has chocolate over that? 1334 00:56:10,421 --> 00:56:11,901 I can't wait. 1335 00:56:11,981 --> 00:56:13,741 I'd give up entree and main for dessert. 1336 00:56:14,821 --> 00:56:18,701 Not much of a sweet tooth, I would say, but I like a good ice cream. 1337 00:56:18,781 --> 00:56:20,061 I agree. 1338 00:56:20,141 --> 00:56:22,381 (HOSTS LAUGH) 1339 00:56:22,461 --> 00:56:26,701 Ice cream can be something that can trip a lot of people up, 1340 00:56:26,781 --> 00:56:28,941 so, like, I wish them the best of luck. 1341 00:56:29,021 --> 00:56:32,261 You better have a real, real good ice cream 1342 00:56:32,341 --> 00:56:34,741 if you're resting your entire meal on this 1343 00:56:34,821 --> 00:56:36,381 as the last thing that we're gonna eat. 1344 00:56:36,461 --> 00:56:38,181 Something like ice cream 1345 00:56:38,261 --> 00:56:42,141 is always gonna have a soft spot in everyone's heart. 1346 00:56:42,221 --> 00:56:46,261 So, after two course, entree, main, 1347 00:56:46,341 --> 00:56:47,981 how do you feel about the competition? 1348 00:56:48,061 --> 00:56:49,221 It makes me more excited. 1349 00:56:49,301 --> 00:56:51,301 I thrive off things like that. 1350 00:56:51,381 --> 00:56:53,341 They've put everyone on notice. Yeah. 1351 00:56:53,421 --> 00:56:54,861 They've shown what they can do. 1352 00:56:54,941 --> 00:56:57,981 And if that was your only competition, can you beat it? 1353 00:56:58,061 --> 00:57:00,141 Yeah. 1354 00:57:00,221 --> 00:57:02,821 Nick and Christian, they can talk the talk. 1355 00:57:02,901 --> 00:57:05,661 Can they walk the walk? We'll see. 1356 00:57:07,541 --> 00:57:10,421 Wow. That's beautiful. 1357 00:57:10,501 --> 00:57:12,621 Great. Are they all painted? Yes. 1358 00:57:12,701 --> 00:57:14,141 I think that looks pretty amazing. 1359 00:57:14,221 --> 00:57:15,501 Do you want to try it? Mm-hm. 1360 00:57:15,581 --> 00:57:18,781 The presentation was amazing, but does it taste right? 1361 00:57:18,861 --> 00:57:20,621 Thank you very much. 1362 00:57:22,101 --> 00:57:23,781 Wow. 1363 00:57:23,861 --> 00:57:26,261 Stop it! 1364 00:57:26,341 --> 00:57:30,341 (LAUGHS) This is trifecta-worthy. 1365 00:57:30,421 --> 00:57:31,541 It was amazing. It was amazing. 1366 00:57:31,621 --> 00:57:32,741 We had... We were loving it. 1367 00:57:32,821 --> 00:57:33,781 ..nailed it. 1368 00:57:33,861 --> 00:57:36,341 We're gonna need to get them onto the table 'cause it's melting. 1369 00:57:36,421 --> 00:57:37,661 We've gotta move quick. 1370 00:57:37,741 --> 00:57:39,461 What do we think about flowers, Rach? 1371 00:57:39,541 --> 00:57:41,341 Yep. Alright. Beautiful. 1372 00:57:41,421 --> 00:57:43,941 I think we just use purple because it matches our table. 1373 00:57:44,021 --> 00:57:46,981 We plated the dish up, two flowers, a little viola 1374 00:57:47,061 --> 00:57:49,661 and this little purple... Little petite purple flower. 1375 00:57:49,741 --> 00:57:51,021 Very tiny purple flower. 1376 00:57:51,101 --> 00:57:52,981 I've got bickie crumble coming in hot. 1377 00:57:53,061 --> 00:57:54,301 Thank you. Ready? I've got one. 1378 00:57:54,381 --> 00:57:55,501 This is for Manu. Yep. 1379 00:57:55,581 --> 00:57:57,501 And I'll take this for Colin. That's for Colin. 1380 00:57:57,581 --> 00:57:59,061 Oh, my god. Let's go. Let's go. 1381 00:57:59,141 --> 00:58:00,141 (EXHALES) 1382 00:58:08,341 --> 00:58:11,541 TOMMY: We were over the moon with the way this dish came out. 1383 00:58:11,621 --> 00:58:13,741 Everything from top to bottom was beautiful. 1384 00:58:13,821 --> 00:58:16,901 We had really pushed ourselves on this dish. 1385 00:58:16,981 --> 00:58:18,461 Wow. 1386 00:58:18,541 --> 00:58:19,621 Thank you. 1387 00:58:19,701 --> 00:58:21,181 You're welcome. 1388 00:58:21,261 --> 00:58:22,581 Wow. 1389 00:58:22,661 --> 00:58:25,381 I was, like, "Ooh, god, can we plate near as good as that?" 1390 00:58:25,461 --> 00:58:26,741 It looked really good. 1391 00:58:26,821 --> 00:58:27,901 No worries. Thank you. 1392 00:58:27,981 --> 00:58:29,221 It looks amazing. PEARLS: Thank you. 1393 00:58:41,821 --> 00:58:44,781 (DRAMATIC MUSIC) 1394 00:58:54,221 --> 00:58:56,381 I was confident in our dish 1395 00:58:56,461 --> 00:58:59,461 but seeing them chew and chew and chew... 1396 00:59:02,741 --> 00:59:05,941 it left me feeling a little bit uncertain. 1397 00:59:11,901 --> 00:59:13,541 COLIN: Tommy and Rach, thank you. 1398 00:59:13,621 --> 00:59:15,781 We'll call you back and give you our thoughts. Thank you. 1399 00:59:15,861 --> 00:59:17,261 RACH: Thank you. TOMMY: Thank you. 1400 00:59:17,341 --> 00:59:20,301 (DRAMATIC MUSIC) 1401 00:59:30,341 --> 00:59:31,541 Mmm! 1402 00:59:34,741 --> 00:59:36,101 Very interesting. 1403 00:59:37,261 --> 00:59:38,901 There's a weird flavour in there. 1404 00:59:38,981 --> 00:59:41,141 It's a savoury flavour. 1405 00:59:41,221 --> 00:59:42,901 There's a taste I can't put my finger on. 1406 00:59:42,981 --> 00:59:44,941 It reminds me of something. 1407 00:59:45,021 --> 00:59:46,221 PEARLS: Very strange. 1408 00:59:46,301 --> 00:59:50,181 This dessert, it looked a bit bougie. 1409 00:59:50,261 --> 00:59:56,181 But then I tasted a really pungent, strong taste. 1410 00:59:56,261 --> 00:59:58,061 I couldn't quite put my finger on it. 1411 00:59:58,141 --> 01:00:00,701 Something's wrong. 1412 01:00:00,781 --> 01:00:02,941 There's something wrong on the plate. 1413 01:00:05,261 --> 01:00:09,021 There's something... I'm not even sure if I like it. 1414 01:00:09,101 --> 01:00:11,541 Entree and main, I couldn't fault it, really. 1415 01:00:11,621 --> 01:00:14,461 But dessert could be their demise. 1416 01:00:17,456 --> 01:00:20,216 VOICEOVER: In Western Australia, the guest teams have just tasted 1417 01:00:20,296 --> 01:00:23,536 Tommy and Rach's sweet-looking dessert 1418 01:00:23,616 --> 01:00:27,776 but something's leaving a sour taste in their mouths. 1419 01:00:27,856 --> 01:00:29,896 There's a weird flavour in there. 1420 01:00:29,976 --> 01:00:32,456 As soon as I took the first bite, I'm, like, why... 1421 01:00:32,536 --> 01:00:33,576 "Like, am I going insane?" 1422 01:00:33,656 --> 01:00:35,936 RABHA: There's a taste I can't put my finger on. 1423 01:00:36,016 --> 01:00:39,056 I'm not even sure if I like it. 1424 01:00:41,896 --> 01:00:45,576 I was instantly intimidated by the presentation. 1425 01:00:45,656 --> 01:00:48,136 This is something I would expect from a fine-dining restaurant. 1426 01:00:48,216 --> 01:00:50,576 COCO: It looked amazing. 1427 01:00:50,656 --> 01:00:52,576 But there is definitely a taste in there 1428 01:00:52,656 --> 01:00:57,216 that kind of really threw me off and took away, unfortunately. 1429 01:00:57,296 --> 01:00:59,296 CHRISTIAN: Yeah, there are elements on there 1430 01:00:59,376 --> 01:01:01,016 that they have absolutely nailed. 1431 01:01:01,096 --> 01:01:03,456 I mean, one, the look of it, coming out on the plate 1432 01:01:03,536 --> 01:01:06,256 was so far from what I was expecting, 1433 01:01:06,336 --> 01:01:08,736 to the point where I actually thought, 1434 01:01:08,816 --> 01:01:11,136 when they first put it down, it was a semifreddo, 1435 01:01:11,216 --> 01:01:12,736 not that tempered chocolate. 1436 01:01:12,816 --> 01:01:16,296 I mean, the white chocolate was tempered superbly. 1437 01:01:16,376 --> 01:01:18,216 What the hell does 'tempered' mean? 1438 01:01:18,296 --> 01:01:19,696 They've stamped the texture. 1439 01:01:19,776 --> 01:01:22,296 They had a little bit of salt in there as well, 1440 01:01:22,376 --> 01:01:24,696 which really helps sort of take off that cloying sweetness 1441 01:01:24,776 --> 01:01:26,176 that you can get from white chocolate. 1442 01:01:26,256 --> 01:01:29,616 He loves the fact that he can talk about things 1443 01:01:29,696 --> 01:01:31,296 in those technical terms. 1444 01:01:31,376 --> 01:01:34,976 And the crumb really complemented that white chocolate. 1445 01:01:35,056 --> 01:01:39,616 I didn't get pear out of that ice cream as much as I wanted but... 1446 01:01:39,696 --> 01:01:41,376 (CLEARS THROAT) ..I got... 1447 01:01:41,456 --> 01:01:42,496 I'm turned off by now. 1448 01:01:42,576 --> 01:01:44,096 There's no coming back from the turn-off. 1449 01:01:44,176 --> 01:01:48,736 That pear flavour and the texture just threw me a little bit as well. 1450 01:01:48,816 --> 01:01:50,496 Like, an amazing effort. 1451 01:01:50,576 --> 01:01:53,536 But, yeah, I just... I was just confused. 1452 01:01:54,896 --> 01:01:56,176 Wanker. 1453 01:01:57,576 --> 01:01:58,856 PEARLS: Oh, shit! 1454 01:01:58,936 --> 01:02:00,696 Whoa, whoa, whoa, whoa, whoa, whoa. 1455 01:02:01,776 --> 01:02:05,096 (TENSE MUSIC) 1456 01:02:05,176 --> 01:02:07,216 OK, you're speaking your mind too much. 1457 01:02:07,296 --> 01:02:09,456 Like, old lady, like, please, stop. 1458 01:02:09,536 --> 01:02:12,856 I think it's amazing that we have someone like that at the table. 1459 01:02:12,936 --> 01:02:16,536 Like, I do respect his opinion. (LAUGHS) 1460 01:02:16,616 --> 01:02:18,776 Obviously English is not my first language 1461 01:02:18,856 --> 01:02:21,216 and I couldn't describe it better than you guys. 1462 01:02:22,536 --> 01:02:25,296 She is just barrelling me. 1463 01:02:27,736 --> 01:02:29,376 I've got the eyeline back on her. 1464 01:02:29,456 --> 01:02:31,296 I'm not backing down in this moment. 1465 01:02:31,376 --> 01:02:36,136 There's just been a shift in this dynamic here. 1466 01:02:36,216 --> 01:02:40,616 You've just gotten personal, love. You've just gotten personal. 1467 01:02:40,696 --> 01:02:41,896 (SPEAKS FRENCH) 1468 01:02:41,976 --> 01:02:45,256 Don't be talking crap in front of me. 1469 01:02:45,336 --> 01:02:46,656 What was that in English? 1470 01:02:46,736 --> 01:02:48,416 No, I just called myself a wanker in French. 1471 01:02:48,496 --> 01:02:51,216 Oh, Christian speaks French now? 1472 01:02:51,296 --> 01:02:53,776 MARCUS: Would you say it's the way he's describing the food 1473 01:02:53,856 --> 01:02:56,176 or what he actually thinks of the food itself? 1474 01:02:56,256 --> 01:02:58,016 The way he's describing it. 1475 01:02:58,096 --> 01:03:00,456 Too much? Too techy. 1476 01:03:00,536 --> 01:03:05,256 PEARLS: I feel like Claudean was pushing boundaries a little bit. 1477 01:03:05,336 --> 01:03:06,456 COCO: I think it's something 1478 01:03:06,536 --> 01:03:08,816 we're gonna see more of at the table for sure. 1479 01:03:08,896 --> 01:03:10,336 If she hears something she doesn't like, 1480 01:03:10,416 --> 01:03:12,536 then, like, we can all be prepared to feel the wrath. 1481 01:03:12,616 --> 01:03:13,816 The wrath of Claudean. 1482 01:03:13,896 --> 01:03:17,016 I don't care. WOMAN: OK. 1483 01:03:17,096 --> 01:03:18,456 I know I'm an arsehole. 1484 01:03:25,536 --> 01:03:27,376 TOMMY: This is it. RACH: This is it. 1485 01:03:27,456 --> 01:03:28,696 Let's go. 1486 01:03:28,776 --> 01:03:30,296 We've got two great dishes down 1487 01:03:30,376 --> 01:03:32,536 and we're feeling so confident about our pear dessert. 1488 01:03:32,616 --> 01:03:36,816 We just can't wait to hear what the judges have to say. 1489 01:03:36,896 --> 01:03:38,656 Tommy and Rach, for dessert, 1490 01:03:38,736 --> 01:03:43,416 you gave us chocolate coated pear ice cream with cookie crumb. 1491 01:03:43,496 --> 01:03:44,896 Perfect presentation. 1492 01:03:44,976 --> 01:03:46,816 Like, it was not what I was expecting. 1493 01:03:46,896 --> 01:03:50,256 The chocolate was tempered. You smashed it, it cracks. 1494 01:03:50,336 --> 01:03:53,776 The technique, I think, in the actual dessert, ten out of ten. 1495 01:03:53,856 --> 01:03:56,576 But did you taste everything on the plate tonight? 1496 01:03:56,656 --> 01:03:58,576 BOTH: We sure did. (BOTH LAUGH) 1497 01:03:58,656 --> 01:04:01,336 Are you sure? Yes. 1498 01:04:03,896 --> 01:04:04,976 Close your eyes. 1499 01:04:05,056 --> 01:04:06,536 PEARLS: Oh, no. 1500 01:04:08,296 --> 01:04:09,776 Put your hand out. (SPEAKS INAUDIBLY) 1501 01:04:12,216 --> 01:04:13,616 Alright. 1502 01:04:14,936 --> 01:04:16,456 Eat that. 1503 01:04:17,576 --> 01:04:20,056 TOMMY: Colin puts one little flower in my hand. 1504 01:04:20,136 --> 01:04:21,536 Eat it. 1505 01:04:23,016 --> 01:04:25,336 And what sort of flavours are you guys getting there? 1506 01:04:27,856 --> 01:04:29,576 It tastes like garlic. Yeah. 1507 01:04:29,656 --> 01:04:31,256 It's a garlic flower. Tick. 1508 01:04:32,656 --> 01:04:33,696 Oh... 1509 01:04:33,776 --> 01:04:35,576 We tried everything but the flowers 1510 01:04:35,656 --> 01:04:39,416 and we didn't realise that they were savoury flowers. 1511 01:04:41,576 --> 01:04:42,976 We feel embarrassed. 1512 01:04:46,016 --> 01:04:48,136 (SIGHS) 1513 01:04:48,216 --> 01:04:51,736 Tommy, Tommy, Tommy, Rachy, Rachy, Rachy. 1514 01:04:51,816 --> 01:04:54,176 It's hard for me to judge you on this 1515 01:04:54,256 --> 01:04:59,336 because I blame cookbooks and photos and magazines, 1516 01:04:59,416 --> 01:05:02,816 so it's really easy for you to make that mistake. 1517 01:05:02,896 --> 01:05:04,816 But let's put the garlic aside. 1518 01:05:04,896 --> 01:05:08,656 I thought the dessert was a little confusing anyway. 1519 01:05:08,736 --> 01:05:13,216 Like, for me, pear and chocolate is a combination that works well 1520 01:05:13,296 --> 01:05:15,576 with pear and dark chocolate. 1521 01:05:15,656 --> 01:05:18,816 White chocolate, it's just sugar. 1522 01:05:19,856 --> 01:05:22,096 I felt like the ice cream was icy. 1523 01:05:22,176 --> 01:05:27,256 I think it's the texture of the graininess of the pear itself. 1524 01:05:27,336 --> 01:05:30,856 But pear is such a very light flavour 1525 01:05:30,936 --> 01:05:33,376 and unfortunately that garlic 1526 01:05:33,456 --> 01:05:35,096 is probably the strongest thing on the planet 1527 01:05:35,176 --> 01:05:36,816 that you could've put on there. 1528 01:05:38,296 --> 01:05:42,096 Presentation, perfect. The chocolate was tempered. 1529 01:05:42,176 --> 01:05:43,536 You smashed it, it cracks. 1530 01:05:43,616 --> 01:05:47,536 I don't know, really, what way I've got to score this now 1531 01:05:47,616 --> 01:05:50,016 because I can taste garlic. 1532 01:05:50,096 --> 01:05:51,936 Taste everything. 1533 01:05:52,016 --> 01:05:54,296 Well, that's a lesson learnt right at the end, eh? 1534 01:05:55,616 --> 01:05:57,096 Thank you. 1535 01:05:58,536 --> 01:06:02,656 You pour your heart and soul into something 1536 01:06:02,736 --> 01:06:05,096 and you make one mistake. 1537 01:06:05,176 --> 01:06:07,216 It tastes like pure garlic. 1538 01:06:07,296 --> 01:06:10,056 Wow. And we put that on our dessert. I know. What idiots. 1539 01:06:10,136 --> 01:06:12,056 I feel like we're gonna be judged harshly. 1540 01:06:12,136 --> 01:06:13,576 I think so too. Yeah. 1541 01:06:16,016 --> 01:06:19,016 VOICEOVER: As the first instant restaurant draws to a close, 1542 01:06:19,096 --> 01:06:23,256 it's now time for the guest teams to critique Tommy and Rach's dishes 1543 01:06:23,336 --> 01:06:26,696 and give them a score out of ten. 1544 01:06:26,776 --> 01:06:28,416 Tommy and Rach, first instant restaurant. 1545 01:06:28,496 --> 01:06:30,416 Yep. So, entree's... Rottnest scallops. 1546 01:06:30,496 --> 01:06:32,696 Scallops. Yep. Tarragon and miso butter. 1547 01:06:32,776 --> 01:06:33,816 White puree. 1548 01:06:33,896 --> 01:06:35,416 I mean, really loved the dish. 1549 01:06:35,496 --> 01:06:37,296 The tarragon miso, a little bit lost 1550 01:06:37,376 --> 01:06:40,456 but the sweetness of the scallop and that beautiful cook on it... 1551 01:06:40,536 --> 01:06:44,496 The scallops could've been seared for a little bit longer. 1552 01:06:44,576 --> 01:06:45,576 ANTHONY: Yeah, definitely. 1553 01:06:45,656 --> 01:06:47,416 Not cooked enough for me. Mm-hm. 1554 01:06:47,496 --> 01:06:49,496 For main, we had the crispy duck leg... 1555 01:06:49,576 --> 01:06:52,536 Yes. ..with the blackberry and port jus. 1556 01:06:52,616 --> 01:06:53,696 Yep. 1557 01:06:53,776 --> 01:06:56,176 That was really cooked to perfection. 1558 01:06:56,256 --> 01:06:57,696 I loved the crispy skin. 1559 01:06:57,776 --> 01:06:59,616 That was a really good dish. Yep. 1560 01:06:59,696 --> 01:07:01,176 Crispy duck. For the main. 1561 01:07:01,256 --> 01:07:03,216 The main. A bit dry for me. Uh-huh. 1562 01:07:03,296 --> 01:07:06,816 It wasn't succulent. I found the flavour quite powerful. 1563 01:07:06,896 --> 01:07:08,736 Dessert. Mmm. 1564 01:07:08,816 --> 01:07:10,856 I don't even know what to say. A hard one. 1565 01:07:10,936 --> 01:07:12,736 Really, I think it looked beautiful 1566 01:07:12,816 --> 01:07:15,976 and that chocolate was tempered really, really well. 1567 01:07:16,056 --> 01:07:17,456 CHRISTIAN: I think technically so well made. 1568 01:07:17,536 --> 01:07:18,696 Yep. 1569 01:07:18,776 --> 01:07:21,256 But, like, technically made doesn't mean flavour. 1570 01:07:21,336 --> 01:07:23,656 And then the flowers. 1571 01:07:23,736 --> 01:07:25,856 If that garlic element wasn't there... 1572 01:07:25,936 --> 01:07:27,896 Yeah. Like, it is a terrible mistake... 1573 01:07:27,976 --> 01:07:29,456 But even then, it was off the mark. 1574 01:07:29,536 --> 01:07:32,416 CLAUDEAN: That flavour, I just... ANTHONY: Yeah. 1575 01:07:32,496 --> 01:07:34,256 I got through the chocolate... Yeah. 1576 01:07:34,336 --> 01:07:36,176 ..and that was it for me. Yeah. Yeah. 1577 01:07:36,256 --> 01:07:38,696 CHRISTIAN: Look, two-thirds of the meal, fantastic. 1578 01:07:38,776 --> 01:07:39,936 Great flavours. Yep. 1579 01:07:40,016 --> 01:07:41,536 Fell at the last hurdle at dessert 1580 01:07:41,616 --> 01:07:43,896 but two-thirds is still an amazing effort. 1581 01:07:43,976 --> 01:07:47,376 So, we're averaging it to a seven? Seven. 1582 01:07:47,456 --> 01:07:48,856 It's a seven. Seven. 1583 01:07:48,936 --> 01:07:51,616 They were quite creative with all of the dishes and what was in it. 1584 01:07:51,696 --> 01:07:53,376 I will probably say about seven out of ten. 1585 01:07:53,456 --> 01:07:54,416 I agree. 1586 01:07:54,496 --> 01:07:56,896 I'm thinking around a seven. Seven. Yeah. 1587 01:07:56,976 --> 01:07:57,936 Yeah? I agree. 1588 01:07:58,016 --> 01:08:00,256 Seven? Seven it is, then. 1589 01:08:00,336 --> 01:08:02,256 What are you thinking? I'm thinking around the seven. 1590 01:08:02,336 --> 01:08:03,976 A seven? Yeah. 1591 01:08:06,856 --> 01:08:10,136 I feel like that ice cream... Let them down. 1592 01:08:10,216 --> 01:08:14,296 ..let them down, so I would be more inclined to go to a six... 1593 01:08:14,376 --> 01:08:15,536 Six? ..to be honest. 1594 01:08:15,616 --> 01:08:16,576 Alright. 1595 01:08:19,176 --> 01:08:20,656 TOMMY: This is it. RACH: This is it. 1596 01:08:20,736 --> 01:08:22,416 Let's get our scores. Let's do it. 1597 01:08:22,496 --> 01:08:25,536 We had done so well in our entree and our main 1598 01:08:25,616 --> 01:08:27,656 but this is a competition 1599 01:08:27,736 --> 01:08:31,576 and we've left our guests with the taste of garlic in their mouth. 1600 01:08:31,656 --> 01:08:35,576 It could be the difference between a great score and a mediocre score. 1601 01:08:36,936 --> 01:08:40,696 Tommy and Rach, thank you for welcoming us 1602 01:08:40,776 --> 01:08:43,096 into your colourful garden oasis, 1603 01:08:43,176 --> 01:08:45,136 The Saucy Spoon. 1604 01:08:45,216 --> 01:08:46,376 You're welcome. 1605 01:08:46,456 --> 01:08:50,656 And now it's time for the scores. 1606 01:08:52,776 --> 01:08:57,096 The guest teams have given you a combined score of... 1607 01:09:01,856 --> 01:09:04,336 34 out of 50. 1608 01:09:05,536 --> 01:09:06,496 OK. 1609 01:09:06,576 --> 01:09:08,656 It's a bit under what we'd hoped for 1610 01:09:08,736 --> 01:09:11,096 but to be honest, 1611 01:09:11,176 --> 01:09:13,656 I think it probably was a fair score... 1612 01:09:13,736 --> 01:09:14,696 Yeah. 1613 01:09:14,776 --> 01:09:18,176 ..because the dessert was the one element that went wrong. 1614 01:09:18,256 --> 01:09:23,456 And now it's our turn and we'll be scoring each dish out of ten. 1615 01:09:23,536 --> 01:09:25,136 Tommy and Rach, for entree, 1616 01:09:25,216 --> 01:09:28,736 Rottnest scallops with white puree 1617 01:09:28,816 --> 01:09:32,656 and a tarragon and miso butter. 1618 01:09:32,736 --> 01:09:36,456 First entree, first dish of the competition and what a great start. 1619 01:09:36,536 --> 01:09:40,176 Beautiful product, beautiful Rottnest scallops. 1620 01:09:40,256 --> 01:09:42,816 A little bit more caramelisation on the scallop 1621 01:09:42,896 --> 01:09:44,136 would have been fantastic. 1622 01:09:44,216 --> 01:09:45,176 Beautiful local produce. 1623 01:09:45,256 --> 01:09:47,016 I love the way you showcased the scallop. 1624 01:09:47,096 --> 01:09:49,336 Just missing the miso butter and the tarragon, 1625 01:09:49,416 --> 01:09:51,696 but I thought it was a great start to the meal. 1626 01:09:51,776 --> 01:09:53,976 The score I'm giving you for your entree... 1627 01:09:55,256 --> 01:09:56,496 is an eight. 1628 01:09:56,576 --> 01:09:58,936 It's a good score. Great score. 1629 01:09:59,016 --> 01:10:00,816 (LAUGHS) Thank you. 1630 01:10:00,896 --> 01:10:01,976 Thank you. 1631 01:10:02,056 --> 01:10:04,016 So, for your entree tonight, I score you... 1632 01:10:07,336 --> 01:10:09,296 a seven. 1633 01:10:11,136 --> 01:10:13,096 A seven out of ten and an eight out of ten 1634 01:10:13,176 --> 01:10:16,136 is a very strong start. 1635 01:10:16,216 --> 01:10:19,256 Tommy and Rach, for main course, crispy duck legs 1636 01:10:19,336 --> 01:10:23,456 with blackberry port jus and potato gratin. 1637 01:10:24,496 --> 01:10:27,096 You know, I think the dish that you served us as a main course 1638 01:10:27,176 --> 01:10:30,256 is full of love, full of flavour. 1639 01:10:30,336 --> 01:10:33,096 Everything that was on the plate was done well. 1640 01:10:33,176 --> 01:10:35,656 It was absolutely delicious. 1641 01:10:35,736 --> 01:10:39,136 This dish just made my little heart sing. 1642 01:10:39,216 --> 01:10:44,096 It's what we're talking about - real food, real people, real flavour. 1643 01:10:44,176 --> 01:10:46,256 That's what it was about and it had real heart 1644 01:10:46,336 --> 01:10:48,176 and I'd happily eat that again. 1645 01:10:48,256 --> 01:10:50,216 So, for your main course tonight, I score you... 1646 01:10:53,376 --> 01:10:54,496 a nine. 1647 01:10:54,576 --> 01:10:55,776 BOTH: Wow. 1648 01:10:55,856 --> 01:10:56,896 (LAUGHS) 1649 01:10:56,976 --> 01:10:58,016 Well done. 1650 01:10:59,336 --> 01:11:03,336 The score I'm giving you for your main course... 1651 01:11:05,096 --> 01:11:07,136 is a ten. 1652 01:11:07,216 --> 01:11:08,616 (LAUGHS) What? 1653 01:11:08,696 --> 01:11:11,096 (APPLAUSE) 1654 01:11:11,176 --> 01:11:12,176 Thank you. That's great. 1655 01:11:13,696 --> 01:11:14,736 BOTH: A ten? 1656 01:11:14,816 --> 01:11:17,576 Really? You can't get better than that. 1657 01:11:17,656 --> 01:11:19,016 Wow. Thank you. 1658 01:11:19,096 --> 01:11:20,056 Oooh. 1659 01:11:21,856 --> 01:11:24,056 Tommy and Rach, for dessert, 1660 01:11:24,136 --> 01:11:28,456 chocolate coated pear ice cream with cookie crumbs. 1661 01:11:28,536 --> 01:11:30,576 It looked beautiful, 1662 01:11:30,656 --> 01:11:34,176 but eating with your eyes is just not enough sometimes. 1663 01:11:34,256 --> 01:11:37,216 I felt like the texture of the ice cream was a little off 1664 01:11:37,296 --> 01:11:39,216 but I think the big smack in the face 1665 01:11:39,296 --> 01:11:43,856 was using the wrong petals of flowers on top of a dessert. 1666 01:11:43,936 --> 01:11:44,976 Yeah. 1667 01:11:45,056 --> 01:11:48,736 The execution of this dish, I would've given you a ten, 1668 01:11:48,816 --> 01:11:51,336 with that beautiful crack on the chocolate, 1669 01:11:51,416 --> 01:11:54,856 but the pear wasn't, like, packing a punch. 1670 01:11:54,936 --> 01:11:56,736 It was quite mild. 1671 01:11:56,816 --> 01:11:58,776 It just needed a bit more oomph. 1672 01:11:58,856 --> 01:12:02,776 Unfortunately, the oomph came as a garlic flower. 1673 01:12:02,856 --> 01:12:04,296 I'm scoring you... 1674 01:12:07,896 --> 01:12:08,856 a six. 1675 01:12:08,936 --> 01:12:10,456 Thank you. Thank you. 1676 01:12:12,176 --> 01:12:13,776 Unfortunately, the score that I'm giving you 1677 01:12:13,856 --> 01:12:15,056 for your dessert tonight... 1678 01:12:18,296 --> 01:12:19,856 is a four. 1679 01:12:22,336 --> 01:12:25,816 RACH: It's disappointing but we have learned from this. 1680 01:12:25,896 --> 01:12:28,096 And we won't make the same mistake again. 1681 01:12:28,176 --> 01:12:30,976 So, that gives you a grand total score of... 1682 01:12:34,656 --> 01:12:35,856 78. 1683 01:12:37,376 --> 01:12:39,536 That's pretty good. That's great. 1684 01:12:39,616 --> 01:12:42,656 I'm really proud of us. I'm proud of us too. 1685 01:12:44,536 --> 01:12:45,536 Oooh! Mwah. 1686 01:12:46,656 --> 01:12:48,456 We did it, baby. 1687 01:12:48,536 --> 01:12:50,016 Love you. Love you. 1688 01:12:50,096 --> 01:12:52,416 VOICEOVER: After the first instant restaurant, 1689 01:12:52,496 --> 01:12:54,536 Tommy and Rach are on top of the leader board 1690 01:12:54,616 --> 01:12:56,376 with a score of 78. 1691 01:12:56,456 --> 01:12:59,656 But there are five more instant restaurants to go 1692 01:12:59,736 --> 01:13:00,976 in this round. 1693 01:13:01,056 --> 01:13:03,216 MANU: So, next up to cook... 1694 01:13:05,616 --> 01:13:09,136 from Adelaide, Sonia and Marcus! 1695 01:13:09,216 --> 01:13:11,536 (CHEERING AND APPLAUSE) 1696 01:13:11,616 --> 01:13:12,776 We can't wait. Good luck. 1697 01:13:12,856 --> 01:13:13,816 Thank you. Thank you, guys. 1698 01:13:13,896 --> 01:13:14,856 Thanks, guys. Thanks, everyone. 1699 01:13:14,936 --> 01:13:16,576 MARCUS: Me and Mum are very competent cooks. 1700 01:13:16,656 --> 01:13:17,656 We're very good teammates. 1701 01:13:17,736 --> 01:13:19,216 Like, we can beat Tommy and Rach's score. 1702 01:13:19,296 --> 01:13:20,256 Amazing. 1703 01:13:20,336 --> 01:13:21,816 We're more than capable of getting a 79. 1704 01:13:21,896 --> 01:13:23,656 We're more than capable of getting a full score. 1705 01:13:23,736 --> 01:13:25,336 Beautiful food, beautiful home. 1706 01:13:25,416 --> 01:13:26,656 RACH: Thanks, mate. 1707 01:13:26,736 --> 01:13:29,456 The only trip-ups will occur is if we don't work as a team 1708 01:13:29,536 --> 01:13:32,016 and if we get in our own heads and mess it up ourselves. 1709 01:13:32,096 --> 01:13:34,056 SONIA: That's it. That's where the wheels will fall off.