1
00:00:01,480 --> 00:00:02,600
NARRATOR: Previously,

2
00:00:02,680 --> 00:00:04,240
teams from WA,

3
00:00:04,320 --> 00:00:05,680
South Australia,

4
00:00:05,760 --> 00:00:06,880
Western Sydney

5
00:00:06,960 --> 00:00:09,000
and Northern New South Wales,

6
00:00:09,080 --> 00:00:12,200
set off to become MKR Champions.

7
00:00:12,280 --> 00:00:14,560
You've promised me three tens.
Yes.

8
00:00:14,640 --> 00:00:15,760
Good luck, Coco.

9
00:00:16,600 --> 00:00:18,560
Despite their ambitious target...

10
00:00:18,640 --> 00:00:19,840
NICK: Oh, my god.

11
00:00:19,920 --> 00:00:21,360
Urgh, this is terrifying.

12
00:00:21,440 --> 00:00:23,360
Why would you take a risk?

13
00:00:23,440 --> 00:00:24,720
..they landed at the bottom

14
00:00:24,800 --> 00:00:26,120
of the leaderboard.

15
00:00:26,200 --> 00:00:27,400
PEARLS: Deep, deep.
Trouble.

16
00:00:27,480 --> 00:00:29,080
Deep troubles.

17
00:00:29,160 --> 00:00:32,160
But through
all four instant restaurants,

18
00:00:32,240 --> 00:00:34,640
one team has intensely critiqued...

19
00:00:34,720 --> 00:00:36,640
(BELL CHIMES)
Hard hat of crackling.

20
00:00:36,720 --> 00:00:38,640
..every...
Give it a little bit more width.

21
00:00:38,720 --> 00:00:40,760
..single...
Would be usually confit.

22
00:00:40,840 --> 00:00:41,840
..dish.

23
00:00:41,920 --> 00:00:43,240
Dances and plays
with that sweetness.

24
00:00:43,320 --> 00:00:45,640
Oh, listen to this guy.
Oh.

25
00:00:47,840 --> 00:00:49,560
Hello.
EVERYONE: Hey.

26
00:00:49,640 --> 00:00:51,040
They've talked the talk...

27
00:00:51,120 --> 00:00:53,600
We are in a really good spot here,
bro.

28
00:00:53,680 --> 00:00:56,480
..now it's time
for these Melbourne connoisseurs

29
00:00:56,560 --> 00:00:58,280
to walk the walk.

30
00:00:58,360 --> 00:01:00,600
This was top notch.

31
00:01:01,640 --> 00:01:03,960
We can definitely take out
that top spot.

32
00:01:04,040 --> 00:01:07,440
But Coco and Pearls
have a different plan.

33
00:01:07,520 --> 00:01:09,080
Being in the bottom
of the leaderboard,

34
00:01:09,160 --> 00:01:11,640
I want their demise.

35
00:01:11,720 --> 00:01:13,080
Yuck, no.

36
00:01:13,160 --> 00:01:16,760
MARCUS: Are you trying to influence
what I'm tasting as I'm tasting it?

37
00:01:16,840 --> 00:01:19,120
And she's making
all sorts of funny sounds.

38
00:01:19,200 --> 00:01:20,920
(CLEARS THROAT)
Oh, my god.

39
00:01:21,000 --> 00:01:23,280
She's definitely
playing a strategic game.

40
00:01:28,560 --> 00:01:31,520
(UPBEAT MUSIC)

41
00:01:33,280 --> 00:01:36,920
Tonight we're in Melbourne
for the fifth instant restaurant.

42
00:01:37,000 --> 00:01:38,640
# I am a good one... #

43
00:01:38,720 --> 00:01:41,120
And with their experience
in hospitality,

44
00:01:41,200 --> 00:01:42,200
Nick and Christian

45
00:01:42,280 --> 00:01:44,640
think they can outclass
the other teams.

46
00:01:44,720 --> 00:01:45,680
CHRISTIAN: Alrighty.
So...

47
00:01:45,760 --> 00:01:47,440
Alright.
..plan of attack.

48
00:01:47,520 --> 00:01:48,520
Shop.
Yep.

49
00:01:48,600 --> 00:01:50,080
Get the roo, get all the saltbush.

50
00:01:50,160 --> 00:01:51,200
Yeah.
Everything like that.

51
00:01:51,280 --> 00:01:54,400
I am so excited
to be back in Melbourne.

52
00:01:54,480 --> 00:01:55,440
Yeah.
Like,

53
00:01:55,520 --> 00:01:58,200
the food scene
is completely different

54
00:01:58,280 --> 00:02:00,160
to anywhere else in the country.

55
00:02:00,240 --> 00:02:01,200
Yeah.

56
00:02:01,280 --> 00:02:02,960
Where else can you go out
at two o'clock in the morning

57
00:02:03,040 --> 00:02:05,320
after you finish work,
get a raclette, fondue,

58
00:02:05,400 --> 00:02:07,600
a charcuterie board, a steak tartare

59
00:02:07,680 --> 00:02:09,000
and a bottle of wine.

60
00:02:10,000 --> 00:02:12,000
We've been thinking about this day
for a long time.

61
00:02:12,080 --> 00:02:14,000
Yeah.
And now it is here.

62
00:02:14,080 --> 00:02:15,040
We have to make the most of it.

63
00:02:15,120 --> 00:02:18,080
I think the other teams
definitely expect a lot from us.

64
00:02:18,160 --> 00:02:19,720
Yeah.
Like, we've...

65
00:02:19,800 --> 00:02:21,800
..we've talked a big game
around the table.

66
00:02:21,880 --> 00:02:23,160
It's all about consistency.

67
00:02:23,240 --> 00:02:25,480
Hey, consistency, communication.

68
00:02:25,560 --> 00:02:26,600
We're here to win.

69
00:02:26,680 --> 00:02:28,960
And we haven't been afraid
to say that.

70
00:02:29,040 --> 00:02:30,040
Yep.

71
00:02:30,120 --> 00:02:31,680
Taste everything.

72
00:02:33,000 --> 00:02:34,360
I'm Nick.
I'm Christian.

73
00:02:34,440 --> 00:02:36,240
NICK AND CHRISTIAN:
And we're a hospitality housemates

74
00:02:36,320 --> 00:02:37,440
from Melbourne.

75
00:02:37,520 --> 00:02:38,520
Cheers.
Cheers.

76
00:02:38,600 --> 00:02:40,320
You're going out for a busy one?
Ah, yeah.

77
00:02:40,400 --> 00:02:41,360
Got a few booked in.

78
00:02:41,440 --> 00:02:43,880
We've been best mates
and lived together for 12 years.

79
00:02:43,960 --> 00:02:46,480
Currently I'm a venue manager
at a pub on Chapel Street.

80
00:02:46,560 --> 00:02:48,600
And I am a restaurant supervisor.

81
00:02:48,680 --> 00:02:50,680
I definitely think
we have a huge advantage.

82
00:02:50,760 --> 00:02:53,280
We've worked in hospitality
for most of our adult lives,

83
00:02:53,360 --> 00:02:55,120
we know how to work
in high pressure moments.

84
00:02:55,760 --> 00:02:58,920
I've been privileged
to work for some of the best chefs

85
00:02:59,000 --> 00:03:01,320
and the best
restaurants in Melbourne.

86
00:03:01,400 --> 00:03:02,400
(BELL CHIMES)

87
00:03:02,480 --> 00:03:05,280
A big part of what I do for a living
is talking about food,

88
00:03:05,360 --> 00:03:06,640
I mean, it's my love language.

89
00:03:07,920 --> 00:03:09,160
I would say
you are the head chef.

90
00:03:09,240 --> 00:03:11,040
Yeah, I'd say I was as well.
Yeah.

91
00:03:11,120 --> 00:03:12,520
But I mean, I'm always right.

92
00:03:12,600 --> 00:03:14,120
CHRISTIAN AND NICK: Yes, chef.

93
00:03:14,200 --> 00:03:16,120
They're a sexy looking pair,
those two.

94
00:03:16,200 --> 00:03:18,720
Mate, I am a master baster.

95
00:03:18,800 --> 00:03:20,400
Yes, you are, good Sir.

96
00:03:20,480 --> 00:03:22,120
We're very competitive people.

97
00:03:22,200 --> 00:03:23,280
I wanna win.

98
00:03:23,960 --> 00:03:27,160
Losers make excuses
and winners make it happen.

99
00:03:31,480 --> 00:03:33,920
Nick and Christian
have five hours

100
00:03:34,000 --> 00:03:37,560
before they welcome the guest teams
into their restaurant.

101
00:03:37,640 --> 00:03:39,960
Seat belts are on, safety first.

102
00:03:40,040 --> 00:03:43,760
I mean, as long as we stay
as organised as we know we can be.

103
00:03:43,840 --> 00:03:44,880
Yes, exactly.

104
00:03:44,960 --> 00:03:46,240
That's all it is.

105
00:03:46,320 --> 00:03:48,440
Just a small function
that we are in charge of.

106
00:03:48,520 --> 00:03:49,920
And you know what,
it's not a wedding,

107
00:03:50,000 --> 00:03:51,760
so no bridezilla.

108
00:03:51,840 --> 00:03:54,320
But I mean, Claudean is kind of like
the mother of the bride, isn't she?

109
00:03:54,400 --> 00:03:55,800
oh, a little bit.

110
00:03:57,200 --> 00:04:00,320
We are very, very, very excited.

111
00:04:00,400 --> 00:04:01,840
Can't wait.
Yeah.

112
00:04:01,920 --> 00:04:05,080
That bald headed man

113
00:04:05,160 --> 00:04:07,520
has been consistent
in his wanky talk.

114
00:04:07,600 --> 00:04:11,520
So, I think like,
if you're that sure of yourself

115
00:04:11,600 --> 00:04:12,760
and you're that consistent,

116
00:04:12,840 --> 00:04:14,800
then you've gotta be able
to put it on the plate.

117
00:04:14,880 --> 00:04:15,960
Let's go.

118
00:04:16,040 --> 00:04:18,160
So, Nick and Christian,
they talk, mate,

119
00:04:18,240 --> 00:04:19,680
they talk a great game,

120
00:04:19,760 --> 00:04:21,680
actually, they don't stop talking

121
00:04:21,760 --> 00:04:24,880
but they give great commentary
on the dishes

122
00:04:24,960 --> 00:04:26,920
and I'm expecting big things.

123
00:04:27,000 --> 00:04:28,120
We've chosen a menu

124
00:04:28,200 --> 00:04:31,320
that the best way to describe it
is modern Australian.

125
00:04:31,400 --> 00:04:32,640
Ah, looky-loo.

126
00:04:33,480 --> 00:04:34,760
Straight away.
NICK: Yes.

127
00:04:34,840 --> 00:04:36,440
Perfect.
Good morning.

128
00:04:36,520 --> 00:04:38,840
Can we get 1.5 kilos
of the kangaroo fillet, please?

129
00:04:38,920 --> 00:04:41,560
For entree,
we're serving kangaroo tartare

130
00:04:41,640 --> 00:04:43,840
with saltbush
and potato crisps.

131
00:04:43,920 --> 00:04:46,680
Tartare is raw, chopped meat

132
00:04:46,760 --> 00:04:48,520
with condiments in it.

133
00:04:48,600 --> 00:04:50,000
How much saltbush do we need?

134
00:04:50,080 --> 00:04:51,440
Let's go four.

135
00:04:51,520 --> 00:04:55,040
Saltbush is a Austral native plant,

136
00:04:56,000 --> 00:04:57,280
that grows by the sea

137
00:04:57,360 --> 00:04:59,520
and it's got
that really saltiness to it,

138
00:04:59,600 --> 00:05:01,000
I love a good tartare

139
00:05:01,080 --> 00:05:02,640
and it's all about the seasoning.

140
00:05:02,720 --> 00:05:03,840
Righty.
Alright.

141
00:05:03,920 --> 00:05:05,280
Shop one done.

142
00:05:05,360 --> 00:05:08,280
Oh, that made it feel very real.
Mate.

143
00:05:08,360 --> 00:05:10,600
Kangaroo tartare, as a chef,

144
00:05:10,680 --> 00:05:12,920
I'm 100% in on this,

145
00:05:13,000 --> 00:05:14,040
around the table,

146
00:05:14,120 --> 00:05:15,720
I reckon we're gonna have drama.

147
00:05:15,800 --> 00:05:17,200
So, if we could cut it
down the middle as well

148
00:05:17,280 --> 00:05:18,720
so we get individual eyes.

149
00:05:18,800 --> 00:05:20,800
OK.
And then sort of two kilos

150
00:05:20,880 --> 00:05:22,320
on each side.
OK.

151
00:05:22,400 --> 00:05:25,480
NICK: For the main, we are making
chargrilled swordfish,

152
00:05:25,560 --> 00:05:27,800
jalapenos and corn salsa

153
00:05:27,880 --> 00:05:29,360
with a nduja butter.

154
00:05:29,440 --> 00:05:31,720
Would you like the belly part
or would you like the top part?

155
00:05:31,800 --> 00:05:33,680
Just the top part, please, yeah.
Just the top part.

156
00:05:33,760 --> 00:05:34,720
Alright.

157
00:05:34,800 --> 00:05:37,400
The swordfish is kind of
a really plain piece of fish

158
00:05:37,480 --> 00:05:38,440
and flavour.

159
00:05:38,520 --> 00:05:41,320
So, the chargrill's
gonna be really, really important

160
00:05:41,400 --> 00:05:43,440
and beautiful seasoning on there.

161
00:05:43,520 --> 00:05:44,720
Here we go.
Woollies time.

162
00:05:44,800 --> 00:05:45,760
Yep.

163
00:05:45,840 --> 00:05:47,440
Trolley.

164
00:05:47,520 --> 00:05:49,240
The nduja butter,
we're gonna go unsalted.

165
00:05:49,320 --> 00:05:50,840
Yep.
So, we're gonna season the fish,

166
00:05:50,920 --> 00:05:52,520
there's gonna be season
in the other elements.

167
00:05:52,600 --> 00:05:53,720
We don't wanna overpower it.

168
00:05:53,800 --> 00:05:56,280
Nduja is a sausage paste,

169
00:05:56,360 --> 00:05:59,240
so it's a little bit like a chorizo
but it's a paste

170
00:05:59,320 --> 00:06:01,320
and you've different levels
of spice,

171
00:06:01,400 --> 00:06:03,120
so I'm hoping for a hot one.

172
00:06:03,200 --> 00:06:04,720
Yes, yes, yes.
Garlic, salt, pepper.

173
00:06:04,800 --> 00:06:06,080
Yes.

174
00:06:06,160 --> 00:06:07,520
We need...
Corn.

175
00:06:07,600 --> 00:06:10,000
Like, corn.
Corn.

176
00:06:10,080 --> 00:06:11,360
We almost forgot the corn.

177
00:06:11,440 --> 00:06:14,040
It's a major ingredient
on our main course.

178
00:06:14,120 --> 00:06:15,600
My heart is pounding so much.

179
00:06:15,680 --> 00:06:16,960
It's a corn salsa.

180
00:06:17,040 --> 00:06:19,120
Oh, you ma...
It's a corn salsa.

181
00:06:20,720 --> 00:06:22,400
We've done this
how many times before?

182
00:06:22,480 --> 00:06:24,320
Yeah, we've gotten ready
for a service before.

183
00:06:24,400 --> 00:06:25,920
Yep.
That's all we're doing.

184
00:06:26,000 --> 00:06:28,680
I feel like that's where
we've got a benefit,

185
00:06:28,760 --> 00:06:32,040
we've got an edge
compared to some of the other teams.

186
00:06:32,120 --> 00:06:35,080
(UPBEAT MUSIC)

187
00:06:39,840 --> 00:06:40,800
Come on.

188
00:06:43,800 --> 00:06:45,240
The thing I'm looking forward to

189
00:06:45,320 --> 00:06:47,880
is that
is actually getting started

190
00:06:47,960 --> 00:06:49,080
on prepping.
Yeah.

191
00:06:49,160 --> 00:06:50,920
Like,
it's what we're meant to do.

192
00:06:51,000 --> 00:06:53,040
Yeah,
it's clockwork for us.

193
00:06:53,920 --> 00:06:55,320
(SIGHS)

194
00:06:55,400 --> 00:06:57,000
Alright.
Let's do this.

195
00:06:57,080 --> 00:06:58,360
Let's get that restaurant set up.
Yeah.

196
00:06:59,680 --> 00:07:02,240
3181 is the postcode
of Chapel Street.

197
00:07:02,320 --> 00:07:05,520
We're showing everyone
a little snippet into our lives,

198
00:07:05,600 --> 00:07:07,360
into the lives
of hospitality workers,

199
00:07:07,440 --> 00:07:09,320
those sort of dive bars
and supper clubs

200
00:07:09,400 --> 00:07:11,120
that we all go to after work.

201
00:07:11,200 --> 00:07:13,480
We've already heard
what Claudean has been saying

202
00:07:13,560 --> 00:07:14,800
while we've been at the table.

203
00:07:14,880 --> 00:07:17,200
Yeah, I wonder what she's gonna say
when we're not there.

204
00:07:17,280 --> 00:07:18,720
I mean, she's said
time and time again,

205
00:07:18,800 --> 00:07:20,280
she doesn't like game,

206
00:07:20,360 --> 00:07:21,800
"I don't like game."

207
00:07:21,880 --> 00:07:24,080
People are gonna be nit picky
about our menu,

208
00:07:24,160 --> 00:07:26,440
they've said that already.

209
00:07:26,520 --> 00:07:27,680
We are seen as a threat.

210
00:07:28,280 --> 00:07:30,840
I mean, they're expecting us
to really pull this outta the bag.

211
00:07:30,920 --> 00:07:32,800
And can we do it?
Yes, we can.

212
00:07:32,880 --> 00:07:34,160
We can.

213
00:07:37,800 --> 00:07:40,280
Nick and Christian
now have three hours

214
00:07:40,360 --> 00:07:43,960
to prepare their dishes
before their guests arrive.

215
00:07:44,040 --> 00:07:45,760
This is it.

216
00:07:45,840 --> 00:07:46,920
Doesn't get more real than
this, bro.

217
00:07:47,000 --> 00:07:48,080
No, it doesn't.

218
00:07:48,160 --> 00:07:52,240
We've properly put blood,
sweat and tears into this industry.

219
00:07:53,400 --> 00:07:56,000
Like, this is our moment.

220
00:07:56,080 --> 00:07:57,320
Yeah.

221
00:07:57,400 --> 00:08:00,040
Alright, so I'm gonna start off
getting those spuds ready.

222
00:08:00,120 --> 00:08:01,440
I'm gonna mandolin and soak them.

223
00:08:01,520 --> 00:08:04,000
Yep and I'm gonna do...
I'm gonna start off on the cake.

224
00:08:04,080 --> 00:08:08,360
For dessert we've got, Sokolatopita
with orange creme fraiche.

225
00:08:08,440 --> 00:08:10,920
Cocoa powder and some flour.

226
00:08:11,000 --> 00:08:14,960
It's a Greek cake that just soaks up
all this syrup

227
00:08:15,040 --> 00:08:17,320
and it's moist.
Yeah.

228
00:08:17,400 --> 00:08:18,800
Oh.

229
00:08:18,880 --> 00:08:20,960
Meant to be working clean here.

230
00:08:21,560 --> 00:08:22,960
Sorry, chef.
It's alright, chef.

231
00:08:23,040 --> 00:08:24,680
Don't let it happen again, yeah?
I won't, chef.

232
00:08:24,760 --> 00:08:26,120
Oui, chef.
Oui, chef.

233
00:08:26,200 --> 00:08:29,840
Dessert's been our biggest worry
throughout the entirety of this,

234
00:08:29,920 --> 00:08:31,240
of getting ready
for the competition.

235
00:08:31,320 --> 00:08:32,280
Yeah.

236
00:08:32,360 --> 00:08:34,640
Alright, I'm gonna whip
these eggs together.

237
00:08:34,720 --> 00:08:36,040
Neither of us are bakers.

238
00:08:37,400 --> 00:08:38,400
We are the kind of people

239
00:08:38,480 --> 00:08:40,360
that'll sit there with a cheeseboard
after dinner

240
00:08:40,440 --> 00:08:41,880
and go to town on that.

241
00:08:42,920 --> 00:08:44,840
I'm making two cakes.

242
00:08:44,920 --> 00:08:46,280
Smelling good.

243
00:08:46,360 --> 00:08:47,360
So, incorporate this

244
00:08:47,440 --> 00:08:49,760
and then this is ready
to go into the oven.

245
00:08:51,080 --> 00:08:54,400
I need to get them baked
and soaking in syrup

246
00:08:54,480 --> 00:08:56,000
for as long as possible.

247
00:08:58,200 --> 00:08:59,440
And now we get the main attraction.

248
00:08:59,520 --> 00:09:01,440
So, we have the swordfish,

249
00:09:01,520 --> 00:09:03,560
fresh in from Eden this morning.

250
00:09:03,640 --> 00:09:06,200
The main
is a dish that we eat at home.

251
00:09:08,280 --> 00:09:10,040
I'll give you a hand there, chef.
Thank you, chef.

252
00:09:10,120 --> 00:09:12,440
I do have the more delicate touch

253
00:09:12,520 --> 00:09:14,840
I've been told
I've got a delicate touch.

254
00:09:16,640 --> 00:09:18,400
Alright, Grecian god.

255
00:09:18,480 --> 00:09:22,680
That's gonna have a beautiful
crosshatch char on the outside

256
00:09:23,560 --> 00:09:27,240
and a lovely little blush
in the middle.

257
00:09:28,440 --> 00:09:29,840
The swordfish is prepped,

258
00:09:29,920 --> 00:09:31,480
I'm straight onto the entree.

259
00:09:31,560 --> 00:09:35,560
I mean,
roo is quite a dense gamey cut.

260
00:09:35,640 --> 00:09:37,560
The roo needs to be cut up
into small enough pieces

261
00:09:37,640 --> 00:09:38,880
where you're gonna be able

262
00:09:38,960 --> 00:09:41,040
to sort of not have to chew
through it,

263
00:09:41,120 --> 00:09:44,480
but you still get
the texture of it being meat.

264
00:09:44,560 --> 00:09:49,120
That way you're still gonna have
a little bit of a mouth feel to it

265
00:09:49,200 --> 00:09:52,280
without it tasting like meat sludge.

266
00:09:53,360 --> 00:09:55,600
No one wants meat sludge,
that's for sure.

267
00:09:55,680 --> 00:09:56,640
No.

268
00:09:56,720 --> 00:09:58,400
Well, I'm pretty sure Claudean's
not gonna want meat sludge.

269
00:09:58,480 --> 00:09:59,720
No.

270
00:09:59,800 --> 00:10:02,200
I reckon we are honestly
in a pretty good spot, bro.

271
00:10:02,280 --> 00:10:03,240
Me too.

272
00:10:03,320 --> 00:10:05,280
We've still got a bit to do.
Yep.

273
00:10:05,360 --> 00:10:06,880
But it's nothing
that we can't get done

274
00:10:06,960 --> 00:10:08,360
in the timeframe that we need to.

275
00:10:08,440 --> 00:10:11,400
(SUSPENSEFUL MUSIC)

276
00:10:12,560 --> 00:10:14,040
Alright.
Moment of truth.

277
00:10:17,480 --> 00:10:19,880
Beautiful.
Beautiful clean knife.

278
00:10:19,960 --> 00:10:22,120
The cake's looking good.

279
00:10:22,200 --> 00:10:23,280
Let's go get ready
for our guests.

280
00:10:23,360 --> 00:10:24,720
Easy.

281
00:10:24,800 --> 00:10:27,360
# Free in the sky
of belief I can fly

282
00:10:27,440 --> 00:10:28,800
# Ain't no telling
what they're selling

283
00:10:28,880 --> 00:10:30,520
# When they sip in the skies

284
00:10:30,600 --> 00:10:31,880
# Keep this in mind... #

285
00:10:31,960 --> 00:10:33,160
Let's just go in there tonight,

286
00:10:33,240 --> 00:10:35,560
heads high, shoulders back.

287
00:10:35,640 --> 00:10:37,680
I feel defeated
after last night.

288
00:10:37,760 --> 00:10:40,160
I've never imagined
that we would end up in the bottom.

289
00:10:40,240 --> 00:10:41,840
Being in the bottom
of the leaderboard,

290
00:10:41,920 --> 00:10:43,320
to be honest,
I want them to fail tonight.

291
00:10:44,240 --> 00:10:45,200
I do.

292
00:10:45,280 --> 00:10:47,040
I wanna win.
I want a chance.

293
00:10:47,120 --> 00:10:48,080
And I don't care.

294
00:10:48,160 --> 00:10:51,760
I'll say it
like I want their demise...

295
00:10:51,840 --> 00:10:52,800
Yeah.

296
00:10:52,880 --> 00:10:54,520
..in order to have a second chance.

297
00:10:55,560 --> 00:10:57,560
There's a lot
of nervous energy tonight

298
00:10:57,640 --> 00:10:59,800
because we believe
that Nick and Christian

299
00:10:59,880 --> 00:11:01,320
are our number one threat.

300
00:11:01,400 --> 00:11:02,680
And if there's any team

301
00:11:02,760 --> 00:11:04,640
that could potentially
knock us off that leaderboard,

302
00:11:04,720 --> 00:11:05,680
it's Nick and Christian.

303
00:11:05,760 --> 00:11:06,720
# Piece of my shoes

304
00:11:06,800 --> 00:11:07,760
# My view... #

305
00:11:07,840 --> 00:11:08,800
Oh, my gosh.

306
00:11:08,880 --> 00:11:11,040
Christian, better produce
the goods tonight.

307
00:11:11,120 --> 00:11:13,840
What I'm wanting to get out
of this instant restaurant tonight

308
00:11:13,920 --> 00:11:15,600
is what's come out
of Christian's mouth

309
00:11:15,680 --> 00:11:18,080
since we sat down
at the table with him.

310
00:11:18,160 --> 00:11:20,120
All this beautiful, amazing food

311
00:11:20,200 --> 00:11:22,680
because he talks a massive game,
old Christian,

312
00:11:22,760 --> 00:11:24,280
so I'm so excited

313
00:11:24,360 --> 00:11:29,080
to see if he actually
puts that on the plate.

314
00:11:29,160 --> 00:11:30,880
MARCUS: Mum is currently unwell.

315
00:11:30,960 --> 00:11:33,080
Marcus, someone's missing today.

316
00:11:33,160 --> 00:11:34,120
Where's Sonia?

317
00:11:34,200 --> 00:11:35,160
Mum's a bit sick,

318
00:11:35,240 --> 00:11:38,400
which means I'm on my own
without parental supervision.

319
00:11:38,480 --> 00:11:40,840
EVERYONE: Oh.
Hey.

320
00:11:40,920 --> 00:11:43,120
I'm a little bit free
to flat my wings a little bit.

321
00:11:43,200 --> 00:11:44,160
I would say.

322
00:11:44,240 --> 00:11:46,080
Alrighty, guys,
ready to get technical?

323
00:11:46,160 --> 00:11:47,480
EVERYONE: Yes.

324
00:11:47,560 --> 00:11:49,720
(DOORBELL RINGS)

325
00:11:49,800 --> 00:11:51,800
Oh, my god, they're here.
Oh.

326
00:11:53,120 --> 00:11:54,080
Alright.
You're ready?

327
00:11:54,160 --> 00:11:55,120
You're ready?
You're ready?

328
00:11:55,200 --> 00:11:56,680
OK, breathe.
Right.

329
00:11:58,040 --> 00:11:59,840
(EXHALES DEEPLY)

330
00:11:59,920 --> 00:12:01,440
Composure.
Yeah.

331
00:12:01,520 --> 00:12:03,280
Don't let them see this.
No.

332
00:12:03,960 --> 00:12:05,720
Cuts close to the chest.
Let's go.

333
00:12:05,800 --> 00:12:06,760
No, we've got this.

334
00:12:07,480 --> 00:12:09,680
EVERYONE: Hello.

335
00:12:09,760 --> 00:12:10,920
Come on in, welcome.

336
00:12:11,000 --> 00:12:13,240
They really look calm,

337
00:12:13,320 --> 00:12:15,520
don't know if they've got
the floating duck thing happening

338
00:12:15,600 --> 00:12:17,800
where the feet are kicking
but we can't tell on the surface.

339
00:12:17,880 --> 00:12:19,720
MARCUS: Mum's a bit sick.
She's gonna miss it tonight.

340
00:12:19,800 --> 00:12:21,360
(SCREAMING)

341
00:12:22,800 --> 00:12:24,000
The aprons are clean,

342
00:12:24,080 --> 00:12:25,080
so I'm thinking

343
00:12:25,160 --> 00:12:26,840
they've got everything
under control.

344
00:12:27,640 --> 00:12:28,840
Oh, man.

345
00:12:28,920 --> 00:12:30,520
Alright, Let's do this.
Let's do this.

346
00:12:33,640 --> 00:12:35,520
(GASPS)

347
00:12:36,240 --> 00:12:41,040
ANTHONY: Oh, this looks great.
MARCUS: Oh, wow.

348
00:12:41,120 --> 00:12:44,040
Oh, my gosh.

349
00:12:44,120 --> 00:12:45,080
Wow.

350
00:12:45,160 --> 00:12:47,480
This is like proper,
this is like fancy.

351
00:12:47,560 --> 00:12:48,560
If we were getting scored

352
00:12:48,640 --> 00:12:50,680
on the way
our instant restaurants looked,

353
00:12:50,760 --> 00:12:52,480
then I would be absolutely terrified
at this point.

354
00:12:52,560 --> 00:12:54,640
PRABHA: Look at this.

355
00:12:54,720 --> 00:12:56,280
Wow.

356
00:12:56,360 --> 00:12:57,320
Supper club.

357
00:12:57,960 --> 00:13:00,320
This restaurant
is really intimidating

358
00:13:00,400 --> 00:13:01,760
in terms of its decor.

359
00:13:01,840 --> 00:13:03,600
I feel like the boys mean business.

360
00:13:03,680 --> 00:13:04,680
ANTHONY: I love the green.

361
00:13:04,760 --> 00:13:06,840
There's a whole bunch
of encyclopedias there,

362
00:13:06,920 --> 00:13:09,480
which I know Christian has read
every single one

363
00:13:09,560 --> 00:13:10,880
of those encyclopaedias

364
00:13:10,960 --> 00:13:11,920
from back to front,

365
00:13:12,000 --> 00:13:13,000
probably three times

366
00:13:13,080 --> 00:13:15,240
and that's where
he gets all these big words from.

367
00:13:15,320 --> 00:13:17,080
And it's just them to a tee.

368
00:13:18,280 --> 00:13:19,320
Welcome, everyone.

369
00:13:19,400 --> 00:13:21,240
Welcome to 3181.

370
00:13:21,320 --> 00:13:22,520
For those of you that don't know,

371
00:13:22,600 --> 00:13:25,640
3181, is the postcode

372
00:13:25,720 --> 00:13:27,600
that encapsulates
all of Chapel Street.

373
00:13:27,680 --> 00:13:29,480
The cool part.

374
00:13:29,560 --> 00:13:31,720
It's a little ode to...

375
00:13:34,240 --> 00:13:36,000
..our little ragtag family...

376
00:13:38,680 --> 00:13:40,360
..along Chapel Street,

377
00:13:40,440 --> 00:13:44,320
where after that 15 hour day
where you've been run off your feet,

378
00:13:44,400 --> 00:13:48,280
you can sit down, have a drink,
eat some food.

379
00:13:48,360 --> 00:13:50,000
This is your knockoff.

380
00:13:50,760 --> 00:13:52,520
This is your Supper Club.

381
00:13:52,600 --> 00:13:54,400
Woo, Supper Club.

382
00:13:54,480 --> 00:13:56,480
We got a little bit more prep to do.

383
00:13:56,560 --> 00:13:57,520
Enjoy yourselves

384
00:13:57,600 --> 00:13:59,200
and we'll be back out
to tell you more in a minute.

385
00:13:59,280 --> 00:14:00,960
(CHEERING)

386
00:14:02,640 --> 00:14:04,320
Oh.
COCO: Incredible.

387
00:14:04,400 --> 00:14:06,800
Beautiful, did the boys get
a bit emotional then?

388
00:14:06,880 --> 00:14:08,520
I think they did, right?

389
00:14:08,600 --> 00:14:10,240
It meant a lot to the boys.
Mm.

390
00:14:10,320 --> 00:14:12,320
They had tears in their eyes
when they were talking about it.

391
00:14:12,400 --> 00:14:13,840
So, I think...

392
00:14:13,920 --> 00:14:17,320
I hope that, that passion
winds up on our plates.

393
00:14:17,400 --> 00:14:18,360
Mhm.

394
00:14:18,440 --> 00:14:19,640
(LAUGHTER)

395
00:14:19,720 --> 00:14:21,480
Well, mum can be with us
in spirit.

396
00:14:21,560 --> 00:14:22,520
Cheers to Sonia.

397
00:14:22,600 --> 00:14:24,120
ALL: Cheers to Sonia.

398
00:14:24,200 --> 00:14:26,320
FEMALE ONE: Cheers.
FEMALE TWO: Cheers, guys.

399
00:14:26,400 --> 00:14:29,040
To this beautiful,
instant restaurant tonight.

400
00:14:29,120 --> 00:14:30,960
FEMALE: Mm.
Coco and Pearls.

401
00:14:31,040 --> 00:14:32,360
FEMALE: Yes.
Back at the dinner table.

402
00:14:32,440 --> 00:14:34,960
Back at the dinner tables.
How are we feeling to be back?

403
00:14:35,040 --> 00:14:36,680
Good to be back.
Yeah.

404
00:14:36,760 --> 00:14:37,720
Good to be back.

405
00:14:37,800 --> 00:14:41,040
I can already feel that everybody's
just waiting to machine gun us

406
00:14:41,120 --> 00:14:42,280
with questions.

407
00:14:42,360 --> 00:14:44,840
Who came up with the idea
of the roses?

408
00:14:44,920 --> 00:14:46,360
Where did you get that idea from?

409
00:14:46,440 --> 00:14:49,440
'Cause I've never,
ever seen anything like that before.

410
00:14:49,520 --> 00:14:52,200
Coco loved it,
so we went with it.

411
00:14:52,280 --> 00:14:53,240
But what do you mean?

412
00:14:53,320 --> 00:14:54,400
Tell me more.

413
00:14:54,480 --> 00:14:57,400
You're saying that, that's something
that I wanted that you didn't,

414
00:14:57,480 --> 00:14:59,280
what are you saying?
No, no, I went with it.

415
00:14:59,360 --> 00:15:02,240
Obviously I'm really interested
in the pasta dish

416
00:15:02,320 --> 00:15:05,840
because I make pasta by hand
and I love to make pasta.

417
00:15:05,920 --> 00:15:08,640
You like your taste
and you tell me something

418
00:15:08,720 --> 00:15:11,720
and you are very
vocal about it.

419
00:15:11,800 --> 00:15:13,640
Yeah.
That unfortunately sometimes

420
00:15:13,720 --> 00:15:15,920
this is me being a pushover,
I cave in.

421
00:15:16,000 --> 00:15:18,840
I was not getting
good answers.

422
00:15:18,920 --> 00:15:23,240
And then the two seem to kind of
argue with each other a little bit.

423
00:15:23,320 --> 00:15:24,680
Why are you looking at me
like that?

424
00:15:24,760 --> 00:15:26,840
(LAUGHTER)
It's all your idea.

425
00:15:28,240 --> 00:15:30,840
Do you guys think
you taste things differently?

426
00:15:30,920 --> 00:15:33,360
They're coming at us so fast
with all of these questions

427
00:15:33,440 --> 00:15:34,400
and having a little dig.

428
00:15:34,480 --> 00:15:35,960
The dessert,

429
00:15:36,040 --> 00:15:38,840
well, I was completely perplexed
by the dessert.

430
00:15:39,960 --> 00:15:43,040
Claudean, the self-proclaimed
front stabber,

431
00:15:43,120 --> 00:15:45,400
you know, pressed the wounds,
rubbed the wounds.

432
00:15:45,480 --> 00:15:47,840
To me, it reminded me of breakfast.

433
00:15:47,920 --> 00:15:49,120
The seats aren't even warm yet,

434
00:15:49,200 --> 00:15:50,840
we literally
just put our butts down.

435
00:15:51,760 --> 00:15:53,640
Right?

436
00:15:53,720 --> 00:15:54,920
Rach, looked good tonight.

437
00:15:55,000 --> 00:15:56,360
The guests are here.

438
00:15:56,440 --> 00:15:57,680
We need to get crackalackin'.

439
00:15:57,760 --> 00:15:59,440
'Cause we need
to smash out this entree.

440
00:15:59,520 --> 00:16:03,800
Yeah, we're serving kangaroo tartare
with saltbush and potato crisps.

441
00:16:03,880 --> 00:16:07,920
I mean, we are
in a really good spot here, bro.

442
00:16:08,000 --> 00:16:09,680
The cakes are done,

443
00:16:09,760 --> 00:16:11,200
that sugar syrup

444
00:16:11,280 --> 00:16:14,880
needs to be evenly absorbed
by the cake

445
00:16:14,960 --> 00:16:16,600
so that there aren't any pockets

446
00:16:16,680 --> 00:16:20,920
where it's too sugary or too dry.

447
00:16:21,600 --> 00:16:25,800
Now, just so
if I get any leakage,

448
00:16:25,880 --> 00:16:27,640
it catches it.
OK.

449
00:16:27,720 --> 00:16:29,360
Like a lot of Greek desserts,

450
00:16:29,440 --> 00:16:31,480
it's the syrup that does it, really.

451
00:16:33,200 --> 00:16:34,480
Alright.

452
00:16:34,560 --> 00:16:37,440
Capers and cornichons
to match the shallots?

453
00:16:37,520 --> 00:16:39,040
No, a little bit chunkier.

454
00:16:39,880 --> 00:16:42,120
I mean, obviously,
you want some textuality

455
00:16:42,200 --> 00:16:43,600
on the dish.

456
00:16:43,680 --> 00:16:45,680
Ooh, you should share that word
with Claudean.

457
00:16:45,760 --> 00:16:46,960
There are two teams at the table

458
00:16:47,040 --> 00:16:50,800
that I know are gonna have
a real keen eye for detail

459
00:16:50,880 --> 00:16:53,160
on the plates
that we give them tonight.

460
00:16:53,240 --> 00:16:54,280
Coco and Pearls,

461
00:16:54,360 --> 00:16:56,440
the bottom of the ladder, 50 points.

462
00:16:56,520 --> 00:16:58,200
They're fighting
for survival now.

463
00:16:58,280 --> 00:17:00,040
And then Claudean and Anthony.

464
00:17:00,120 --> 00:17:01,160
Next to cook.

465
00:17:01,240 --> 00:17:03,400
Claudean also said
at the last instant restaurant

466
00:17:03,480 --> 00:17:05,600
that she was expecting
huge things from us.

467
00:17:05,680 --> 00:17:07,880
And then she did say
she wanted us to deliver on them.

468
00:17:07,960 --> 00:17:08,960
Yeah.

469
00:17:09,040 --> 00:17:13,360
So, I feel that if we don't,
we're gonna hear about it.

470
00:17:13,440 --> 00:17:16,000
How long talking about our food...

471
00:17:16,080 --> 00:17:17,040
Yeah.

472
00:17:17,120 --> 00:17:18,640
..until I'm gonna get called
a wanker tonight?

473
00:17:18,720 --> 00:17:20,560
I don't think
you will get called a wanker.

474
00:17:20,640 --> 00:17:22,320
Maybe by Colin or Manu.

475
00:17:23,200 --> 00:17:26,440
But I think the sentiment behind it
will be very different.

476
00:17:26,520 --> 00:17:29,480
('Y.A.L.A.' BY M.I.A. PLAYS)

477
00:17:33,680 --> 00:17:35,280
# Y.A.L.A. #

478
00:17:39,800 --> 00:17:42,440
# Guns go off
when I enter the building. #

479
00:17:42,520 --> 00:17:43,680
Oh.

480
00:17:43,760 --> 00:17:44,720
(CHUCKLES)

481
00:17:46,240 --> 00:17:48,120
They're here.
I don't wanna...

482
00:17:48,200 --> 00:17:49,280
Yeah, I do.

483
00:17:49,360 --> 00:17:50,440
We got to, alright.

484
00:17:51,720 --> 00:17:53,120
How's your apron looking?

485
00:17:53,200 --> 00:17:55,000
I'm looking good.
How's the kitchen looking?

486
00:17:55,600 --> 00:17:56,880
Good enough.
Good enough.

487
00:17:56,960 --> 00:17:58,120
How's my apron?
We all good?

488
00:17:58,200 --> 00:17:59,160
Yeah, we good.
We can't let...

489
00:17:59,240 --> 00:18:00,200
We can't keep them waiting.

490
00:18:00,280 --> 00:18:01,400
Yeah, we can't keep
these guys waiting.

491
00:18:01,480 --> 00:18:03,240
Here we go.

492
00:18:03,320 --> 00:18:05,000
Good evening.
(LANGUAGE UNKNOWN TO CAPTIONER)

493
00:18:05,080 --> 00:18:06,040
Hello.

494
00:18:06,120 --> 00:18:07,760
Nick, how are you buddy?
Welcome, welcome.

495
00:18:07,840 --> 00:18:08,840
How are you, mate?

496
00:18:08,920 --> 00:18:10,080
No, all...

497
00:18:10,160 --> 00:18:12,840
Looking suave, looking suave.
Look at you, lovely jacket.

498
00:18:12,920 --> 00:18:14,320
Thank you very much.
Let's do this.

499
00:18:14,400 --> 00:18:15,480
Let's go.

500
00:18:19,200 --> 00:18:21,320
Good evening.
(LANGUAGE UNKNOWN TO CAPTIONER)

501
00:18:21,400 --> 00:18:23,240
(CHEERING)
ANTHONY: The boys are here.

502
00:18:23,880 --> 00:18:25,800
COLIN: How are we?
Amazing.

503
00:18:25,880 --> 00:18:27,440
RACH: Wow, looking snazzy.

504
00:18:27,520 --> 00:18:29,080
Thank you.

505
00:18:29,160 --> 00:18:30,880
Welcome, Manu and Colin.

506
00:18:30,960 --> 00:18:33,520
Welcome...
To 3181.

507
00:18:34,440 --> 00:18:37,120
If everyone would like to turn over
their place mats in front of them.

508
00:18:37,200 --> 00:18:39,360
We're very glad to be here, guys.

509
00:18:39,440 --> 00:18:41,080
Looking forward to dinner.

510
00:18:41,160 --> 00:18:44,240
'Cause you guys talk a big game.

511
00:18:44,320 --> 00:18:45,560
So, what's for dinner tonight?

512
00:18:45,640 --> 00:18:47,480
What?
Oh, no.

513
00:18:48,080 --> 00:18:50,240
So, for entree tonight,

514
00:18:50,320 --> 00:18:51,960
we've got a kangaroo tartare

515
00:18:53,160 --> 00:18:57,240
with saltbush and potato crisps.

516
00:18:57,880 --> 00:19:00,480
Oh, my gosh, raw kangaroo,

517
00:19:00,560 --> 00:19:03,720
like, could I choose a worst dish
for myself?

518
00:19:03,800 --> 00:19:07,080
For main course,
you have chargrilled swordfish

519
00:19:07,160 --> 00:19:09,640
with a jalapeno and corn salsa

520
00:19:09,720 --> 00:19:11,600
and nduja butter.

521
00:19:11,680 --> 00:19:14,720
And for dessert,
we've got a Sokolatopita

522
00:19:15,560 --> 00:19:17,880
with orange creme fraiche.

523
00:19:20,000 --> 00:19:22,840
MANU: Sokolatopita,
looking forward to this one.

524
00:19:22,920 --> 00:19:24,720
Yeah, very interesting.

525
00:19:24,800 --> 00:19:27,320
I've never had kangaroo before.

526
00:19:27,400 --> 00:19:28,920
It's gonna jump out of the plate.

527
00:19:30,800 --> 00:19:32,640
It's like a big rabbit.
Yeah.

528
00:19:32,720 --> 00:19:33,720
CLAUDEAN: OK.

529
00:19:33,800 --> 00:19:35,640
Oh, that's my worst one.

530
00:19:35,720 --> 00:19:37,440
COLIN: Raw kangaroo at that.

531
00:19:37,520 --> 00:19:39,080
Oh, my god.
FEMALE: Yeah.

532
00:19:39,160 --> 00:19:40,720
It's like 'Fear Factor.'

533
00:19:41,920 --> 00:19:44,680
Menu reads well,
now let's make it happen.

534
00:19:44,760 --> 00:19:46,160
CHRISTIAN: Oui, chef.
Oui, chef.

535
00:19:46,240 --> 00:19:47,800
Looking forward to it.
Thank you, guys.

536
00:19:47,880 --> 00:19:50,040
Coco's 'Fear Factor' comment.

537
00:19:50,120 --> 00:19:52,720
I don't know if it's strategic.
I don't know what it is

538
00:19:53,560 --> 00:19:55,440
but you know what,

539
00:19:55,520 --> 00:19:57,760
we're gonna put up
a banging dish so...

540
00:19:57,840 --> 00:19:59,560
It's pretty fancy to me.

541
00:19:59,640 --> 00:20:01,440
I would not order any of this

542
00:20:01,520 --> 00:20:04,200
and when I look at it I go,
"Wow."

543
00:20:04,280 --> 00:20:05,400
After seeing the menu,

544
00:20:05,480 --> 00:20:08,120
I definitely feel like
they are going to be competition

545
00:20:08,200 --> 00:20:11,080
because it's special, it's fancy.

546
00:20:11,160 --> 00:20:13,240
The dessert definitely screams Nick

547
00:20:14,120 --> 00:20:16,640
and the rest
kind of screams Christian,

548
00:20:16,720 --> 00:20:18,120
you know, the techie talk,

549
00:20:18,200 --> 00:20:20,360
the saltbush with potato crisps

550
00:20:20,440 --> 00:20:21,960
and you know,

551
00:20:22,040 --> 00:20:24,240
it's like fancy schmancy,

552
00:20:24,320 --> 00:20:25,280
you know what I mean?

553
00:20:25,880 --> 00:20:27,280
What would you call this then?

554
00:20:27,360 --> 00:20:28,320
Well, I don't know.

555
00:20:28,400 --> 00:20:30,520
I've never seen
anything like this in my life.

556
00:20:31,560 --> 00:20:33,680
MARCUS: Chips and meat.
I said...

557
00:20:34,280 --> 00:20:35,320
Yeah.

558
00:20:35,400 --> 00:20:36,360
Yeah.

559
00:20:38,480 --> 00:20:40,080
I actually felt bad for Coco.

560
00:20:41,160 --> 00:20:42,480
Ew.

561
00:20:43,400 --> 00:20:44,360
Could be strategy

562
00:20:44,440 --> 00:20:45,400
or it could be the fact that

563
00:20:45,480 --> 00:20:47,280
she's just
genuinely scared of raw food.

564
00:20:47,360 --> 00:20:49,120
No.
I don't know.

565
00:20:49,200 --> 00:20:50,160
Oh, god.

566
00:20:50,240 --> 00:20:52,120
But she's making
lots of noise.

567
00:20:52,200 --> 00:20:53,760
I think we're in
for an interesting night.

568
00:20:59,109 --> 00:21:01,069
Tonight, we're in Melbourne,

569
00:21:01,149 --> 00:21:03,869
for Nick and Christian's
instant restaurant.

570
00:21:03,949 --> 00:21:07,909
I mean, I've got a couple of people
who've never quite tried kangaroo

571
00:21:07,989 --> 00:21:08,949
at the table.

572
00:21:09,029 --> 00:21:10,989
I wasn't quite surprised,
we did assume that.

573
00:21:11,069 --> 00:21:12,869
And the tartare for the entree,

574
00:21:12,949 --> 00:21:15,709
everything
needs to really play together

575
00:21:16,469 --> 00:21:17,429
on your palate,

576
00:21:17,509 --> 00:21:20,149
so you get that wash of flavour
over your tongue.

577
00:21:20,229 --> 00:21:22,109
I'm gonna be blowtorching.

578
00:21:22,189 --> 00:21:24,389
I need to blowtorch
some of these macadamia nuts

579
00:21:24,469 --> 00:21:25,909
as our garnish.

580
00:21:25,989 --> 00:21:28,309
Alright, so I'm gonna get
the saltbush ready.

581
00:21:28,389 --> 00:21:29,989
You're getting that beautiful roo,

582
00:21:30,069 --> 00:21:32,789
you're still getting that sweetness
from the cornichons,

583
00:21:32,869 --> 00:21:34,949
you're getting the saltiness
from the capers

584
00:21:35,029 --> 00:21:36,389
and then that beautiful saltbush

585
00:21:36,469 --> 00:21:38,589
just riding over the back end of it.

586
00:21:38,669 --> 00:21:41,629
(UPBEAT MUSIC)

587
00:21:44,029 --> 00:21:45,749
Needs more of the chilli?

588
00:21:45,829 --> 00:21:47,149
No, it doesn't.
You don't think?

589
00:21:48,349 --> 00:21:49,669
Alright.
Or maybe a dash.

590
00:21:51,069 --> 00:21:54,349
It's the most important part
of a tartare

591
00:21:54,429 --> 00:21:57,109
that not one element
overrides another.

592
00:21:59,709 --> 00:22:01,509
Maybe a pinch of shallot.

593
00:22:01,589 --> 00:22:04,709
I don't want it to overpower.

594
00:22:07,829 --> 00:22:09,069
Tartare.
Have you got a tartare before?

595
00:22:09,149 --> 00:22:10,109
Yeah, well, yes,

596
00:22:10,189 --> 00:22:13,029
well, in the island culture,
we eat raw fish.

597
00:22:13,109 --> 00:22:14,109
Yep.
MAN: Yep.

598
00:22:14,189 --> 00:22:15,389
So, I love that.

599
00:22:15,469 --> 00:22:17,469
I would never eat raw kangaroo,
I've never tasted it

600
00:22:17,549 --> 00:22:19,109
but I'm gonna give it a shot.

601
00:22:19,189 --> 00:22:20,189
Cool.

602
00:22:20,269 --> 00:22:21,389
It's a great entree

603
00:22:21,469 --> 00:22:23,549
to start our palette
for the evening.

604
00:22:23,629 --> 00:22:25,749
Saltbush, potato crisps,

605
00:22:25,829 --> 00:22:28,229
wow, you could not get more Aussie
than this

606
00:22:28,309 --> 00:22:30,069
but it's refined.

607
00:22:30,149 --> 00:22:33,589
That is a very threatening entree.

608
00:22:33,669 --> 00:22:35,069
I love kangaroo.

609
00:22:35,149 --> 00:22:36,789
I love beef tartare.

610
00:22:36,869 --> 00:22:38,189
How we serve it in Europe,

611
00:22:38,269 --> 00:22:41,109
you actually have the raw meat
in the middle

612
00:22:41,189 --> 00:22:42,869
and then you have
all of the condiments

613
00:22:42,949 --> 00:22:46,109
on the side of the...
And you mix it to your liking.

614
00:22:46,189 --> 00:22:48,269
But texture.
The texture is what I have...

615
00:22:48,349 --> 00:22:50,549
What should we be looking for
to critique them?

616
00:22:50,629 --> 00:22:52,829
How we do it in Europe,
we shave it,

617
00:22:52,909 --> 00:22:55,549
it has like a dip paste
kind of a texture.

618
00:22:55,629 --> 00:22:56,669
We don't do chunks.

619
00:22:56,749 --> 00:22:59,749
Tonight, we are coming in
more critical than ever.

620
00:22:59,829 --> 00:23:01,949
I wanna set an expectation

621
00:23:02,029 --> 00:23:03,389
in a precedence around the table

622
00:23:03,469 --> 00:23:04,909
of what we should be looking for

623
00:23:04,989 --> 00:23:06,869
and taking into account
when scoring.

624
00:23:06,949 --> 00:23:08,749
So, who better to do that
than Pearls?

625
00:23:08,829 --> 00:23:12,389
I wouldn't say it would be on top
of the crisp or chips

626
00:23:12,469 --> 00:23:14,509
because then the chips
gonna get soggy.

627
00:23:14,589 --> 00:23:15,869
Pearls made it known

628
00:23:15,949 --> 00:23:18,549
that she was the expert
at kangaroo tartare.

629
00:23:18,629 --> 00:23:20,589
It's a bit gamey.

630
00:23:20,669 --> 00:23:22,469
It's very strong flavours.
Oh, god.

631
00:23:22,549 --> 00:23:24,589
Do they have kangaroos
in the Czech Republic?

632
00:23:24,669 --> 00:23:27,789
Made it much easier
if it was more finer.

633
00:23:27,869 --> 00:23:29,189
"This is what
it should look like.

634
00:23:29,269 --> 00:23:31,069
"This is what we should expect."

635
00:23:31,149 --> 00:23:35,149
And I am hoping for a little bit
of finer texture.

636
00:23:35,229 --> 00:23:38,269
Maybe a little bit
of manipulation on her behalf,

637
00:23:38,349 --> 00:23:39,349
now that I think about it

638
00:23:39,429 --> 00:23:42,669
because I didn't think of it
that way before.

639
00:23:42,749 --> 00:23:45,709
(DRAMATIC MUSIC)

640
00:23:46,869 --> 00:23:50,269
The kangaroo on its own, cooked,
for me, is like terrifying.

641
00:23:50,349 --> 00:23:53,829
And then tartare for me
is like something raw

642
00:23:53,909 --> 00:23:55,269
is also like, quite terrifying.
So, the...

643
00:23:55,349 --> 00:23:57,149
But do you know
what it's better than?

644
00:23:57,229 --> 00:23:58,309
What?
Raw pasta.

645
00:23:58,389 --> 00:23:59,349
Oh, shut up.

646
00:23:59,429 --> 00:24:00,949
(GROUP EXCLAIMS)

647
00:24:01,989 --> 00:24:04,149
Too early?
Yeah, too soon.

648
00:24:04,229 --> 00:24:05,909
FEMALE: Too soon.
Too soon.

649
00:24:08,469 --> 00:24:09,829
CHRISTIAN:
Alright, while these are frying,

650
00:24:09,909 --> 00:24:11,989
I'm gonna start
putting the tartare mix

651
00:24:12,069 --> 00:24:13,709
into the ring moulds.

652
00:24:15,229 --> 00:24:16,629
I'm hoping that the guests out there

653
00:24:16,709 --> 00:24:19,549
are open to a new,
little experience tonight.

654
00:24:19,629 --> 00:24:23,549
You know, game isn't for everyone
and raw meat's not for everyone.

655
00:24:23,629 --> 00:24:24,869
It is a risk.
Yeah.

656
00:24:24,949 --> 00:24:26,829
That macadamia dust,
that's perfect.

657
00:24:26,909 --> 00:24:31,149
But also we're about to put
a tartare

658
00:24:31,229 --> 00:24:33,829
in front of a French chef.

659
00:24:33,909 --> 00:24:36,709
He knows
what that balance should be,

660
00:24:36,789 --> 00:24:40,429
he knows the exact cut of the meat.

661
00:24:40,509 --> 00:24:42,429
It's a daunting prospect.

662
00:24:44,029 --> 00:24:45,709
Alright.
You got Colin?

663
00:24:45,789 --> 00:24:47,269
I got Colin.
I got Manu.

664
00:24:47,349 --> 00:24:48,509
Alright.
Let's go.

665
00:24:48,589 --> 00:24:49,869
Let's go.

666
00:24:49,949 --> 00:24:52,909
(UPBEAT MUSIC)

667
00:25:01,149 --> 00:25:02,589
CHRISTIAN AND NICK:
Entree is served.

668
00:25:02,669 --> 00:25:03,669
Thank you.

669
00:25:03,749 --> 00:25:06,709
(UPBEAT MUSIC)

670
00:25:13,349 --> 00:25:14,989
Thank you.

671
00:25:15,069 --> 00:25:16,509
Looks soggy.

672
00:25:16,589 --> 00:25:19,509
PEARLS: That's why
it's gonna be easier for you to eat.

673
00:25:19,589 --> 00:25:20,829
Yuck, no.

674
00:25:22,389 --> 00:25:24,349
NICK: Just to your right,
Prabha.

675
00:25:24,429 --> 00:25:27,229
CLAUDEAN: Oh, service is impeccable.

676
00:25:27,309 --> 00:25:28,749
Wowser.

677
00:25:28,829 --> 00:25:30,389
Thank you.

678
00:25:30,469 --> 00:25:31,789
He gave me a big chip.

679
00:25:31,869 --> 00:25:34,149
Did you see how fast
they got the plates out?

680
00:25:34,229 --> 00:25:35,549
RACH: Yeah, three at a time.

681
00:25:35,629 --> 00:25:38,589
(SUSPENSEFUL MUSIC)

682
00:25:46,629 --> 00:25:49,749
When Colin and Manu
start tasting the dish,

683
00:25:49,829 --> 00:25:52,149
I couldn't be prouder
of what we've accomplished.

684
00:25:52,229 --> 00:25:55,189
(SUSPENSEFUL MUSIC)

685
00:26:00,709 --> 00:26:02,109
(CRUNCH)

686
00:26:06,669 --> 00:26:07,629
Thank you, gents.

687
00:26:07,709 --> 00:26:08,869
NICK: Thank you.
Thank you.

688
00:26:11,429 --> 00:26:12,909
Bon appetit.

689
00:26:15,909 --> 00:26:16,909
From raw kangaroo,

690
00:26:16,989 --> 00:26:20,629
I'm expecting to taste
a very gamey, gamey meat.

691
00:26:20,709 --> 00:26:23,669
(SUSPENSEFUL MUSIC)

692
00:26:28,309 --> 00:26:29,909
MALE: There's spice.

693
00:26:31,429 --> 00:26:32,749
Oh, my god.

694
00:26:33,829 --> 00:26:35,389
My god.

695
00:26:35,469 --> 00:26:37,669
You've got this, Coco.

696
00:26:37,749 --> 00:26:39,429
MARCUS: It's good.
RACH: It's beautiful.

697
00:26:43,189 --> 00:26:46,509
I'm picturing a meadow
somewhere far away,

698
00:26:46,589 --> 00:26:47,949
yeah, on an island somewhere

699
00:26:48,029 --> 00:26:49,349
and I'm just chewing.

700
00:26:49,429 --> 00:26:51,389
(INDISTINCT CHATTER)

701
00:26:52,749 --> 00:26:53,789
I'm struggling.

702
00:26:55,109 --> 00:26:56,789
(INDISTINCT CHATTER)

703
00:26:56,869 --> 00:26:59,829
(SUSPENSEFUL MUSIC)

704
00:27:01,629 --> 00:27:02,989
I think it's beautiful.
Yeah.

705
00:27:03,069 --> 00:27:05,669
Yeah, yeah, yeah,
it's a beautiful dish, yeah.

706
00:27:05,749 --> 00:27:07,269
I think the texture...

707
00:27:08,069 --> 00:27:11,309
Yeah?
..it's really like, so different.

708
00:27:12,269 --> 00:27:16,949
I took two bites of the tartare
to be fair,

709
00:27:17,029 --> 00:27:19,429
enough so that I could experience
the flavours.

710
00:27:19,509 --> 00:27:21,389
It just wasn't delicious for me,

711
00:27:22,029 --> 00:27:23,549
that's what it came down to.
OK.

712
00:27:23,629 --> 00:27:26,229
What I have missed in this dish
is garlic...

713
00:27:26,309 --> 00:27:27,269
MALE: Yes.
FEMALE: Oh.

714
00:27:27,349 --> 00:27:28,309
..so we do tartare,

715
00:27:28,389 --> 00:27:29,709
we serve it
with a deep fried bread

716
00:27:29,789 --> 00:27:32,029
and we just garlic
our deep fried bread

717
00:27:32,109 --> 00:27:34,109
and then we add the tartare.

718
00:27:34,189 --> 00:27:37,029
It's a good dish
but I know I could make it better.

719
00:27:39,029 --> 00:27:41,029
I can't get over the texture.

720
00:27:41,109 --> 00:27:43,109
OK.
That's like mince meat.

721
00:27:43,189 --> 00:27:44,509
Yes, it is.
Raw minced meat.

722
00:27:44,589 --> 00:27:45,549
OK.
I get it.

723
00:27:45,629 --> 00:27:48,109
But the flavour was good.
Yeah.

724
00:27:48,189 --> 00:27:49,829
And it wasn't gamey.

725
00:27:49,909 --> 00:27:51,109
I expected it to be...

726
00:27:51,189 --> 00:27:52,469
..taste really gamey

727
00:27:52,549 --> 00:27:53,829
but it wasn't

728
00:27:53,909 --> 00:27:58,709
and I think that
this is Christian and Nick

729
00:27:58,789 --> 00:28:00,349
on a plate for sure.

730
00:28:00,429 --> 00:28:01,749
So, you appreciate the...

731
00:28:01,829 --> 00:28:03,669
I definitely appreciate it.

732
00:28:04,509 --> 00:28:07,469
The only thing
that I could put a negative on

733
00:28:07,549 --> 00:28:09,549
is I wanted more chips.

734
00:28:10,869 --> 00:28:12,749
First time for you?
Yes.

735
00:28:12,829 --> 00:28:14,349
Not the last?
No.

736
00:28:14,429 --> 00:28:15,389
Great.

737
00:28:15,469 --> 00:28:17,549
I really enjoy a kick to my food.

738
00:28:17,629 --> 00:28:19,909
So, when I felt that
as soon as I took the first bite,

739
00:28:19,989 --> 00:28:22,389
I was like, "Yep,
they're on their way."

740
00:28:23,069 --> 00:28:24,989
I'd have that at a restaurant,
to be honest.

741
00:28:26,469 --> 00:28:27,549
I'm like, it sounds like

742
00:28:27,629 --> 00:28:29,509
they're coming out
with a strong start

743
00:28:29,589 --> 00:28:31,149
based on everyone's reactions,

744
00:28:31,229 --> 00:28:32,789
although there are two dishes to go.

745
00:28:32,869 --> 00:28:33,829
Exactly.

746
00:28:33,909 --> 00:28:34,869
And if I know one thing,

747
00:28:34,949 --> 00:28:36,029
based on our cook,

748
00:28:36,109 --> 00:28:37,789
is that anything can happen

749
00:28:37,869 --> 00:28:39,709
and all it takes is one bad dish.

750
00:28:39,789 --> 00:28:42,709
(SUSPENSEFUL MUSIC)

751
00:28:42,789 --> 00:28:44,349
(CRICKETS CHIRPING)

752
00:28:47,789 --> 00:28:49,589
Nick and Christian for entree,

753
00:28:49,669 --> 00:28:52,349
you served kangaroo tartare

754
00:28:52,429 --> 00:28:54,789
with saltbush and potato crisps.

755
00:28:55,989 --> 00:28:59,909
I mean, a lot of people would think
that tartare is a really easy dish

756
00:28:59,989 --> 00:29:01,269
to put together.

757
00:29:01,349 --> 00:29:06,069
But there's a many different layer
to a tartare

758
00:29:06,149 --> 00:29:09,309
that when you put in your mouth
that you have to expect.

759
00:29:10,309 --> 00:29:11,789
I'm a big fan of it

760
00:29:11,869 --> 00:29:15,109
and I hate being disappointed
if it's not done well.

761
00:29:15,869 --> 00:29:17,469
This was...

762
00:29:17,549 --> 00:29:20,509
(SUSPENSEFUL MUSIC)

763
00:29:21,469 --> 00:29:23,069
..top notch.
Thank you.

764
00:29:23,149 --> 00:29:24,109
Alright?

765
00:29:24,909 --> 00:29:28,149
I think the meat
was diced beautifully.

766
00:29:28,229 --> 00:29:29,669
I loved the acidity of the capers.

767
00:29:29,749 --> 00:29:31,709
They're just
a classic tartare flavours.

768
00:29:33,349 --> 00:29:35,109
The saltbush, yeah, liked it.

769
00:29:35,189 --> 00:29:37,109
I would've liked it
like a few deep fried leaves

770
00:29:37,189 --> 00:29:38,189
or something on top there

771
00:29:38,269 --> 00:29:41,469
just, you know, for a bit of,
you know, show us the saltbush.

772
00:29:41,549 --> 00:29:42,909
Yeah.
But...

773
00:29:42,989 --> 00:29:44,709
..obviously being Irish,
I want more potato chips

774
00:29:44,789 --> 00:29:47,709
but anyway
but I, yeah, great start to a meal.

775
00:29:47,789 --> 00:29:49,309
Clever start.

776
00:29:49,389 --> 00:29:51,029
Very refined, full of flavour.

777
00:29:51,109 --> 00:29:52,109
Well done.
Thank you.

778
00:29:52,189 --> 00:29:53,149
Thank you.

779
00:29:53,229 --> 00:29:54,189
Next course, guys.

780
00:29:54,269 --> 00:29:56,349
We've got a swordfish,

781
00:29:56,429 --> 00:30:01,949
a very challenging fish to cook,
under or over

782
00:30:02,029 --> 00:30:03,789
and you guys are?
Kaput.

783
00:30:04,749 --> 00:30:06,109
Good luck.
CHRISTIAN AND NICK: Thanks, chef.

784
00:30:06,189 --> 00:30:07,149
Thank you.
Thank you.

785
00:30:07,229 --> 00:30:08,429
Thank you.

786
00:30:10,029 --> 00:30:11,109
Oh.

787
00:30:15,109 --> 00:30:16,349
Oh.

788
00:30:16,429 --> 00:30:18,189
Oh, Jesus.

789
00:30:18,269 --> 00:30:19,829
Oh, my god.
Ooh wee.

790
00:30:20,709 --> 00:30:21,869
OK.

791
00:30:21,949 --> 00:30:23,949
OK, we, we did it.

792
00:30:24,029 --> 00:30:24,989
We got this now.

793
00:30:25,069 --> 00:30:26,789
After the comments from the judges,

794
00:30:27,829 --> 00:30:31,509
if we continue this standard,
this consistency,

795
00:30:31,589 --> 00:30:33,869
we can definitely
take out that top spot.

796
00:30:36,669 --> 00:30:38,349
MANU: First course?

797
00:30:38,429 --> 00:30:39,429
You are on the top,

798
00:30:39,509 --> 00:30:40,589
so we've gotta ask,

799
00:30:40,669 --> 00:30:42,669
where do you reckon it's going?

800
00:30:43,269 --> 00:30:46,309
It's heading
into an upward trajectory for sure.

801
00:30:46,389 --> 00:30:47,629
Yeah.

802
00:30:47,709 --> 00:30:51,229
The entree was really,
really yummy

803
00:30:51,309 --> 00:30:52,269
and I was like,

804
00:30:52,349 --> 00:30:55,349
I had an expectation
and for me they exceeded that.

805
00:30:55,429 --> 00:30:57,909
80, 89, 90, trajectory?

806
00:30:57,989 --> 00:30:59,029
I don't like
to put a number in it.

807
00:31:00,109 --> 00:31:01,949
We would still wanna be
at the top of the leaderboard

808
00:31:02,029 --> 00:31:02,989
by the end of tonight.

809
00:31:03,069 --> 00:31:05,829
If they sit directly under us,
we'd like that too.

810
00:31:05,909 --> 00:31:07,349
Yeah, we'd allow that.

811
00:31:09,189 --> 00:31:10,389
Sorry to remind you.
Yes.

812
00:31:10,469 --> 00:31:11,749
Well, you are bottom
of the leaderboard,

813
00:31:11,829 --> 00:31:13,149
how are you feeling?

814
00:31:13,229 --> 00:31:14,669
You know what,
I'm still optimistic.

815
00:31:14,749 --> 00:31:16,189
It's not over until it's over.
Yep.

816
00:31:16,269 --> 00:31:18,629
And I'm a fighter
and I'll always fight until the end

817
00:31:18,709 --> 00:31:21,149
and I will always
be my own cheerleader.

818
00:31:21,229 --> 00:31:23,149
This is a competition,
you know

819
00:31:23,229 --> 00:31:25,749
and I want us
to have another chance.

820
00:31:25,829 --> 00:31:26,789
It may sound terrible

821
00:31:26,869 --> 00:31:28,549
but if that means them slipping up

822
00:31:28,629 --> 00:31:30,469
and falling
below our score tonight,

823
00:31:30,549 --> 00:31:32,149
then I would be happy.

824
00:31:36,920 --> 00:31:38,600
# Yeah give a run like this. #

825
00:31:41,720 --> 00:31:44,040
After serving a stunning entree,

826
00:31:44,120 --> 00:31:46,920
Nick and Christian
are cranking up the barbeque

827
00:31:47,000 --> 00:31:48,120
for their main course.

828
00:31:48,200 --> 00:31:50,680
NICK: I'm fired up.
Mate, After that...

829
00:31:50,760 --> 00:31:52,000
# Bring it up... #

830
00:31:52,080 --> 00:31:53,120
like...

831
00:31:54,200 --> 00:31:59,120
We just served a tartare
to a Frenchman.

832
00:31:59,200 --> 00:32:02,480
Yep.
And I think he liked it.

833
00:32:02,560 --> 00:32:04,480
I think he might've liked it.

834
00:32:05,600 --> 00:32:08,880
For main, we are serving
chargrilled swordfish

835
00:32:08,960 --> 00:32:11,000
with a jalapeno and corn salsa

836
00:32:11,080 --> 00:32:12,240
and nduja butter.

837
00:32:13,600 --> 00:32:15,320
I'm straight out to the barbeque
with the corn.

838
00:32:15,400 --> 00:32:16,960
I'm working on this salsa.

839
00:32:17,760 --> 00:32:21,280
I'm making sure that I'm getting rid
of all the jalapeno seeds.

840
00:32:21,360 --> 00:32:22,320
Yep.

841
00:32:22,400 --> 00:32:27,000
Just so we sort of play to the crowd
a little bit, hey.

842
00:32:27,080 --> 00:32:30,160
We know that we've a few issues
around the table

843
00:32:30,240 --> 00:32:31,400
when it comes to heat.

844
00:32:31,480 --> 00:32:33,640
The jalapenos are there
for the jalapeno flavour,

845
00:32:33,720 --> 00:32:34,760
they're not there for the heat.

846
00:32:34,840 --> 00:32:35,800
No.

847
00:32:35,880 --> 00:32:37,440
# Oh oh oh... #

848
00:32:37,520 --> 00:32:39,840
Start getting
that beautiful snap and crackle

849
00:32:39,920 --> 00:32:41,320
that you're wanting to hear
from corn.

850
00:32:41,400 --> 00:32:43,240
# We're growing fired up... #

851
00:32:43,320 --> 00:32:44,840
Not burning
but you're still getting the colour

852
00:32:44,920 --> 00:32:47,720
and you're still getting the flavour
from the charcoal into it.

853
00:32:48,360 --> 00:32:50,360
Alright, corn's just starting
to come off here.

854
00:32:50,440 --> 00:32:51,640
Yep.

855
00:32:52,840 --> 00:32:56,080
I've got two ice baths ready,
I'm making a third.

856
00:32:56,160 --> 00:32:57,480
At this point,
it's starting to become

857
00:32:57,560 --> 00:32:59,040
a really well oiled machine.

858
00:33:02,920 --> 00:33:05,760
We're working in sync.

859
00:33:05,840 --> 00:33:08,800
Putting the corn
straight into an ice bath.

860
00:33:08,880 --> 00:33:10,520
It's gonna give it
a little bit of freshness

861
00:33:11,240 --> 00:33:15,120
and it's gonna mean
that this corn doesn't overcook.

862
00:33:16,600 --> 00:33:19,120
We could take the top spot here.

863
00:33:19,200 --> 00:33:23,200
All we need is one more point
off Radha and Prabha,

864
00:33:23,280 --> 00:33:25,080
they're sitting on 87.

865
00:33:25,160 --> 00:33:29,680
If we consistently get eights
across the board then...

866
00:33:29,760 --> 00:33:31,480
That's 88.
..that's 88.

867
00:33:33,520 --> 00:33:35,400
So, how do you feel
that you're the last to cook?

868
00:33:35,480 --> 00:33:38,760
Are you worried, stressed, excited?

869
00:33:38,840 --> 00:33:40,640
I'm more excited.
Yeah, I'm excited.

870
00:33:40,720 --> 00:33:42,720
I'm excited
to have everybody in our home.

871
00:33:42,800 --> 00:33:43,760
Yeah.

872
00:33:43,840 --> 00:33:47,360
And yeah,
just see what happens.

873
00:33:47,440 --> 00:33:50,280
Seems like the kitchen
is a big monster

874
00:33:50,360 --> 00:33:51,520
and the MKR kitchen

875
00:33:51,600 --> 00:33:55,080
and it sucks people up
and spits them out on the other end

876
00:33:55,160 --> 00:33:57,040
with their hair like this...
That's right.

877
00:33:57,880 --> 00:33:59,960
Is that a personal attack?
Was my hair like that yesterday?

878
00:34:00,040 --> 00:34:02,720
No, no.
Like, everybody seems to be,

879
00:34:02,800 --> 00:34:05,760
I'm like,
"What happens in that kitchen?"

880
00:34:05,840 --> 00:34:08,200
Look, that MKR kitchen
is nobody's friend.

881
00:34:08,280 --> 00:34:09,360
As Claudean described it,

882
00:34:09,440 --> 00:34:12,200
it's a monster that eats you
and spits you out.

883
00:34:12,280 --> 00:34:14,000
So, she knows
what she's expecting now.

884
00:34:14,080 --> 00:34:17,320
She's expecting
to be chewed and then spat out.

885
00:34:19,920 --> 00:34:21,600
Alright.

886
00:34:21,680 --> 00:34:23,880
This grill's nice and hot, Nico,
so...

887
00:34:23,960 --> 00:34:25,040
NICK: Yep.

888
00:34:25,120 --> 00:34:26,080
..here we go.

889
00:34:27,800 --> 00:34:28,960
I'm praying for you.

890
00:34:30,040 --> 00:34:33,960
Swordfish
is a notoriously hard fish to cook.

891
00:34:35,200 --> 00:34:37,320
I'm gonna get that cross hatching
going on the top.

892
00:34:37,400 --> 00:34:39,400
Yep.
And then in the oven,

893
00:34:39,480 --> 00:34:42,280
150 until it hits 70 degrees.
Yeah.

894
00:34:42,360 --> 00:34:44,880
This is probably
the most important piece of fish

895
00:34:44,960 --> 00:34:46,480
I've ever cooked in my life.

896
00:34:47,200 --> 00:34:50,200
Ooh, ba-ba, barbeque.

897
00:34:50,280 --> 00:34:51,800
What are we, barbequing?

898
00:34:51,880 --> 00:34:53,600
Yeah, we're getting a nice,
little cross hatch done

899
00:34:53,680 --> 00:34:56,360
on this swordfish steak.

900
00:34:56,440 --> 00:34:59,200
Nice size and nice thickness.
I like that.

901
00:34:59,280 --> 00:35:02,720
It's a very tricky piece of fish
to cook, isn't it?

902
00:35:02,800 --> 00:35:03,840
It is.

903
00:35:03,920 --> 00:35:06,040
It's either over or under
or perfect.

904
00:35:06,120 --> 00:35:07,360
Yeah.
There's no...

905
00:35:07,440 --> 00:35:09,120
There's no hiding
with a fish like this.

906
00:35:09,200 --> 00:35:10,720
Yes.
Just marking on the barbie

907
00:35:10,800 --> 00:35:12,600
and then we're gonna finish it off
in the oven,

908
00:35:12,680 --> 00:35:14,520
get it up to just under 70 degrees

909
00:35:14,600 --> 00:35:15,640
so when we pull it out,

910
00:35:15,720 --> 00:35:17,040
it's gonna rest up
to that beautiful medium

911
00:35:17,120 --> 00:35:18,120
with hopefully a little bit...

912
00:35:18,200 --> 00:35:19,600
So what's the purpose
of the barbie?

913
00:35:19,680 --> 00:35:20,760
Just to give...

914
00:35:20,840 --> 00:35:21,920
To get that charcoal flavour
into it.

915
00:35:22,000 --> 00:35:22,960
OK.

916
00:35:23,040 --> 00:35:24,160
Get that beautiful colour
onto the meat

917
00:35:24,240 --> 00:35:25,560
before we finish it off,

918
00:35:25,640 --> 00:35:28,320
making sure that we can keep control
of the heat.

919
00:35:28,400 --> 00:35:29,760
I'm crossing my fingers

920
00:35:29,840 --> 00:35:33,280
because that is a difficult piece
of fish to cook.

921
00:35:33,360 --> 00:35:35,840
Yep.
And there's 12 of them.

922
00:35:35,920 --> 00:35:38,160
Make sure the judge
is getting the best though.

923
00:35:38,240 --> 00:35:39,520
We are. (LAUGHS)

924
00:35:39,600 --> 00:35:41,280
Alright.
Thank you.

925
00:35:41,360 --> 00:35:43,160
Good luck, mate.
Thanks, Manu.

926
00:35:44,200 --> 00:35:46,000
(EXCITED CHATTER)

927
00:35:49,960 --> 00:35:52,480
I've never had swordfish before

928
00:35:52,560 --> 00:35:55,160
so I don't really know
what to expect.

929
00:35:55,240 --> 00:35:57,480
I know what the whole swordfish
looks like.

930
00:35:57,560 --> 00:35:59,840
It's got a sword.
Yeah.

931
00:35:59,920 --> 00:36:02,480
But I don't know what the steak
of the swordfish looks like.

932
00:36:02,560 --> 00:36:03,760
OK, cool.
Yeah.

933
00:36:03,840 --> 00:36:05,840
If it's the one
that has lots of rings

934
00:36:05,920 --> 00:36:08,720
and a thing that looks like a hole
in the middle.

935
00:36:08,800 --> 00:36:09,960
(LAUGHTER)

936
00:36:10,040 --> 00:36:12,680
But yeah, I don't
really like fishy fish.

937
00:36:12,760 --> 00:36:15,040
Because we've already had
one restaurant

938
00:36:15,120 --> 00:36:16,560
where it was a bit too spicy.
Yeah.

939
00:36:16,640 --> 00:36:18,440
And there's jalapeno on here
as well.

940
00:36:18,520 --> 00:36:20,280
PEARLS: It's not just,
and there's nduja butter.

941
00:36:20,360 --> 00:36:21,480
What's in nduja?

942
00:36:21,560 --> 00:36:23,840
It's like a sausage.
A spicy, sausage meat.

943
00:36:23,920 --> 00:36:26,920
OK, it's always gonna be
a good night for me then, huh?

944
00:36:28,000 --> 00:36:29,200
I had swordfish before.

945
00:36:29,840 --> 00:36:34,160
It's fleshy white fish, oily,

946
00:36:34,240 --> 00:36:36,600
it comes across
can come across as fishy.

947
00:36:37,240 --> 00:36:40,760
However, because they going with
that Mexican flavours,

948
00:36:40,840 --> 00:36:44,000
they obviously, know what
they're up against.

949
00:36:44,080 --> 00:36:47,320
I'm setting expectations
at the table really high

950
00:36:47,400 --> 00:36:51,280
so the boys can be held accountable
when it comes to scoring.

951
00:36:51,360 --> 00:36:53,920
Obviously, looking back
at what the entree was,

952
00:36:54,000 --> 00:36:57,920
there was no spice written on it,
but there was still a kick to it.

953
00:36:58,000 --> 00:37:00,960
Now there's a kick written on it,
now I'm expecting a kick.

954
00:37:01,040 --> 00:37:03,400
I'm expecting a kick in the fish.

955
00:37:03,480 --> 00:37:04,760
(LAUGHTER)

956
00:37:05,760 --> 00:37:07,120
Wait, a kick in the what?

957
00:37:07,200 --> 00:37:09,160
(LAUGHTER)

958
00:37:09,240 --> 00:37:10,760
It's like, I can't take that back
now,

959
00:37:10,840 --> 00:37:13,080
so I'm just gonna own it.
I'm just gonna own it.

960
00:37:13,160 --> 00:37:14,840
You're gonna be the kick in the fish
girl.

961
00:37:14,920 --> 00:37:16,320
(LAUGHS)

962
00:37:18,040 --> 00:37:19,120
(MELODIC MUSIC)

963
00:37:21,800 --> 00:37:23,120
Lookie, look at these.

964
00:37:23,200 --> 00:37:24,680
Oh, they look great.

965
00:37:25,320 --> 00:37:30,880
Alright, so that table
has an expectation of us

966
00:37:30,960 --> 00:37:34,240
because of our experience,
because of our knowledge.

967
00:37:34,760 --> 00:37:36,920
The pressure is intense.

968
00:37:37,000 --> 00:37:39,960
Alright, fish is in the oven,
gonna test that salsa mix.

969
00:37:43,160 --> 00:37:44,720
I think I know what,
what more I need,

970
00:37:44,800 --> 00:37:46,840
what it needs.

971
00:37:48,200 --> 00:37:53,720
The plan is to have that salsa
as the real fresh, lively element

972
00:37:53,800 --> 00:37:55,240
on the dish.

973
00:37:57,640 --> 00:37:59,160
Salt.
Yeah.

974
00:37:59,240 --> 00:38:01,840
It needs a little bit more salt.
Not much, just a little bit.

975
00:38:04,800 --> 00:38:06,120
Bit of pepper.

976
00:38:06,200 --> 00:38:07,840
No, there's enough,
there's enough spice in there,

977
00:38:07,920 --> 00:38:10,000
we don't need to add pepper.
Yeah, go the vinaigrette.

978
00:38:11,440 --> 00:38:13,000
And this nduja butter

979
00:38:13,080 --> 00:38:17,000
is such a beautiful,
beautiful product.

980
00:38:17,720 --> 00:38:22,200
The butter has just help sort
of mellow out that spice,

981
00:38:22,280 --> 00:38:25,800
Having that really salsa
and nduja butter

982
00:38:25,880 --> 00:38:28,240
to help cut through
that swordfish.

983
00:38:29,560 --> 00:38:32,000
I'm really excited to see
how this is received by the guests

984
00:38:32,080 --> 00:38:35,040
because I know how good a dish
it is.

985
00:38:35,120 --> 00:38:36,320
Yeah.

986
00:38:36,400 --> 00:38:38,600
No more butter,
that is bloody perfect.

987
00:38:40,760 --> 00:38:44,400
So say if Christian,
his main is as good as his entree.

988
00:38:44,480 --> 00:38:45,520
Yep.

989
00:38:45,600 --> 00:38:47,400
And you're up next.
Yep.

990
00:38:47,480 --> 00:38:49,160
What do you reckon?

991
00:38:49,240 --> 00:38:51,360
How will you stand up against?

992
00:38:51,440 --> 00:38:54,120
Listen, guys.
No. (LAUGHS)

993
00:38:55,000 --> 00:38:58,320
My food, our food
is totally different to this.

994
00:38:58,400 --> 00:38:59,680
Oh, hold on.
You can't compare it.

995
00:38:59,760 --> 00:39:01,440
Oh, can we just change that record
there?

996
00:39:01,520 --> 00:39:03,960
Just change the record.
You can't compare it.

997
00:39:04,040 --> 00:39:06,320
You'll go home, hopefully.

998
00:39:06,400 --> 00:39:08,800
Are you, are you threatened
by this menu?

999
00:39:08,880 --> 00:39:10,520
Just let me talk.
I'm not threatened, Colin.

1000
00:39:10,600 --> 00:39:12,440
I'm not threatened by anything.

1001
00:39:13,200 --> 00:39:17,320
You'll go home from my home.
With an aneurysm.

1002
00:39:17,400 --> 00:39:19,000
Feeling...
(LAUGHS)

1003
00:39:19,080 --> 00:39:23,840
Hopefully, feeling full
and satisfied.

1004
00:39:23,920 --> 00:39:25,040
OK.

1005
00:39:25,120 --> 00:39:27,640
Without a doubt,
yes, ours will be better.

1006
00:39:27,720 --> 00:39:29,880
Saying yours is better.

1007
00:39:29,960 --> 00:39:32,120
But you just really just wanna be
Christian, don't you?

1008
00:39:32,200 --> 00:39:34,560
Oh, look, I wanna beat him up.

1009
00:39:34,640 --> 00:39:35,600
(LAUGHTER)

1010
00:39:37,800 --> 00:39:39,880
I feel like my blood pressure
is rising right now.

1011
00:39:39,960 --> 00:39:41,440
Yeah.

1012
00:39:41,520 --> 00:39:42,760
Uh.

1013
00:39:43,480 --> 00:39:47,160
The salsa is plated,
the butter is sitting there

1014
00:39:47,840 --> 00:39:52,800
and all we can do is stand there
and stare at this bloody oven.

1015
00:39:54,240 --> 00:39:56,400
(TIMER BEEPING)

1016
00:39:56,480 --> 00:39:59,240
Timer goes,
it's time to pull out the fish.

1017
00:40:00,560 --> 00:40:02,360
Alright.
Sweet Mary, Jesus,

1018
00:40:05,680 --> 00:40:07,640
I wanted them at 70 degrees.

1019
00:40:11,800 --> 00:40:13,080
I don't wanna look.

1020
00:40:18,760 --> 00:40:19,760
62.

1021
00:40:21,160 --> 00:40:22,760
You know what,
we're gonna have hot nduja butter

1022
00:40:22,840 --> 00:40:24,400
going over the top of them.

1023
00:40:27,120 --> 00:40:29,120
They're sitting at 62 degrees.

1024
00:40:29,200 --> 00:40:33,080
And in my head, I'm thinking,
didn't you say 70 degrees?

1025
00:40:38,560 --> 00:40:40,680
If it's under,
it's gonna be rubbery,

1026
00:40:40,760 --> 00:40:43,080
but the fish goes back
into the oven.

1027
00:40:43,160 --> 00:40:45,200
I am worried it's gonna overcook it.

1028
00:40:54,872 --> 00:40:58,472
Housemates Nick and Christian
are about to serve their main course

1029
00:40:58,552 --> 00:41:02,112
of swordfish, but is it cooked?

1030
00:41:02,192 --> 00:41:03,392
62.

1031
00:41:05,272 --> 00:41:09,472
Would it like, really just walk me
through this though.

1032
00:41:10,712 --> 00:41:14,712
So, and feeling them,
these are ready.

1033
00:41:17,392 --> 00:41:18,512
They're ready.

1034
00:41:18,592 --> 00:41:21,872
They're gonna continue to cook
as we take them out.

1035
00:41:21,952 --> 00:41:23,912
They're gonna rest
up to temperature.

1036
00:41:25,552 --> 00:41:27,032
I'm stressing out

1037
00:41:27,112 --> 00:41:30,712
because I don't wanna serve
raw fish.

1038
00:41:30,792 --> 00:41:32,552
Oh, I'm nervous.

1039
00:41:32,632 --> 00:41:33,952
I'm nervous.

1040
00:41:34,032 --> 00:41:35,552
It's fine, Nick, it's fine.

1041
00:41:35,632 --> 00:41:37,472
Christian, I'm like,
I'm keeping myself together.

1042
00:41:37,552 --> 00:41:38,872
Nick, Nick.

1043
00:41:38,952 --> 00:41:40,712
I, no, no, no, no.

1044
00:41:40,792 --> 00:41:42,072
I'm keeping myself together.

1045
00:41:42,152 --> 00:41:43,632
It's alright.
I trust you.

1046
00:41:43,712 --> 00:41:45,632
I'm still confident in this dish.

1047
00:41:46,392 --> 00:41:47,352
Alright.

1048
00:41:48,632 --> 00:41:51,992
OK, let's start plating.

1049
00:41:52,952 --> 00:41:54,872
Do you want me to go over
with the nduja butter?

1050
00:41:54,952 --> 00:41:55,912
Please.

1051
00:41:56,752 --> 00:41:58,072
I'm happy with these.

1052
00:41:58,952 --> 00:42:00,392
I am really happy with these.

1053
00:42:01,432 --> 00:42:04,232
This is looking exactly like
I was hoping.

1054
00:42:07,672 --> 00:42:12,232
Man, that vibrancy
in that nduja butter, that red.

1055
00:42:14,752 --> 00:42:18,752
As excited as I am to have our main
on the plate

1056
00:42:18,832 --> 00:42:20,392
and it's looking beautiful.

1057
00:42:22,512 --> 00:42:25,152
I'm still worried about
this swordfish.

1058
00:42:25,232 --> 00:42:26,352
That one's Colin's, yeah.

1059
00:42:26,432 --> 00:42:28,472
I've got my Manu's.
OK.

1060
00:42:28,552 --> 00:42:29,792
Let's go.

1061
00:42:42,632 --> 00:42:44,712
Nick and Christian come
out of the kitchen

1062
00:42:44,792 --> 00:42:47,632
and I noticed a bit of sweat
on the brow.

1063
00:42:47,712 --> 00:42:49,512
Something's going on in there.

1064
00:42:49,592 --> 00:42:51,672
Bit of shine on Christian's head.

1065
00:42:52,712 --> 00:42:53,952
BOTH: Main is served.

1066
00:42:54,032 --> 00:42:55,112
Thank you.

1067
00:42:56,672 --> 00:43:00,832
Mm, talk in a big game.
Now where's it going?

1068
00:43:00,912 --> 00:43:02,432
Just behind your chef.

1069
00:43:06,432 --> 00:43:07,472
Thank you.

1070
00:43:12,672 --> 00:43:14,272
That might be spicy.

1071
00:43:14,352 --> 00:43:15,592
Yeah.

1072
00:43:18,152 --> 00:43:20,032
Thank you.
You're more than welcome.

1073
00:43:22,232 --> 00:43:23,632
Thank you, babe.

1074
00:43:25,632 --> 00:43:28,032
PEARLS: You can smell the spice.
I can.

1075
00:43:28,112 --> 00:43:29,472
Thank you so much, thank you.

1076
00:43:45,232 --> 00:43:49,072
It's the first thing that Colin did
was cut the fish in half

1077
00:43:49,152 --> 00:43:52,192
and pull up the centre
and show it to Manu

1078
00:43:52,272 --> 00:43:55,632
and we cannot see a thing
from where we're standing.

1079
00:44:04,512 --> 00:44:10,312
I'm not as confident as I was
when I watched the meet the entree.

1080
00:44:15,552 --> 00:44:16,832
COLIN: Thanks, guys.

1081
00:44:16,912 --> 00:44:18,032
BOTH: Thank you.

1082
00:44:21,432 --> 00:44:22,432
Bon Appetit.

1083
00:44:25,072 --> 00:44:27,352
I've never seen meat
this texture before.

1084
00:44:27,432 --> 00:44:28,952
Beautiful texture.

1085
00:44:30,552 --> 00:44:32,112
Spicy.
Nduja.

1086
00:44:32,712 --> 00:44:33,952
MANU: Just try it
and then you find out.

1087
00:44:34,032 --> 00:44:35,592
I am, but I'm scared.

1088
00:44:37,632 --> 00:44:39,072
I don't want to choke for half-hour.

1089
00:44:39,152 --> 00:44:40,352
It's not like you're gonna die.

1090
00:44:40,432 --> 00:44:41,552
Mm-hmm.

1091
00:44:47,792 --> 00:44:49,072
Oh, god.

1092
00:44:50,912 --> 00:44:52,112
(CLEARS THROAT)

1093
00:44:54,072 --> 00:44:55,672
I look over at Coco

1094
00:44:55,752 --> 00:44:58,752
and she's making all sorts
of funny sounds.

1095
00:45:04,272 --> 00:45:06,552
We're on the second course.
(CLEARS THROAT)

1096
00:45:06,632 --> 00:45:10,112
Oh, ew, oh.

1097
00:45:10,192 --> 00:45:11,432
Oh, no!

1098
00:45:13,392 --> 00:45:15,232
Coco, it's not that hot,
just eat it.

1099
00:45:16,592 --> 00:45:20,632
I thought the texture was beautiful
and I loved the salsa.

1100
00:45:20,712 --> 00:45:22,672
I'll bet it wasn't spicy enough.

1101
00:45:22,752 --> 00:45:24,512
I didn't get that jalapeno kick.

1102
00:45:24,592 --> 00:45:27,072
The nduja butter, awesome,

1103
00:45:27,152 --> 00:45:29,792
super umami flavour, which I loved.

1104
00:45:30,352 --> 00:45:31,392
I'm still eating it.

1105
00:45:31,472 --> 00:45:34,312
And I'm not a big fish eater,
so I think that says a lot.

1106
00:45:34,392 --> 00:45:35,872
I think the boys have done well.

1107
00:45:36,592 --> 00:45:41,832
I expected obviously, a kick
in the...

1108
00:45:41,912 --> 00:45:43,592
Fish.
Yeah.

1109
00:45:43,672 --> 00:45:45,392
..kick in the fish.
(LAUGHTER)

1110
00:45:46,992 --> 00:45:49,552
There wasn't even a slap.

1111
00:45:49,632 --> 00:45:52,152
(LAUGHTER)

1112
00:45:52,232 --> 00:45:53,312
Very good.

1113
00:45:53,392 --> 00:45:54,712
COCO: It was about a tickle.

1114
00:45:54,792 --> 00:45:58,792
Coco, we've seen a lot of facial
expressions.

1115
00:46:01,832 --> 00:46:04,792
Like the flavour.
Honestly, it surprised me

1116
00:46:04,872 --> 00:46:07,552
because I was expecting this
to be spicy.

1117
00:46:09,192 --> 00:46:11,272
I scraped the stuff off the top off.

1118
00:46:11,352 --> 00:46:12,832
The nduja?
Yes.

1119
00:46:12,912 --> 00:46:15,432
I thought that the corn would be
like more mashed-up

1120
00:46:15,512 --> 00:46:17,632
like into like some sort of a sauce.

1121
00:46:18,712 --> 00:46:21,112
I couldn't taste the char.

1122
00:46:22,352 --> 00:46:24,792
For Christian's calibre

1123
00:46:24,872 --> 00:46:28,632
and for his speak
I would've expected more.

1124
00:46:30,712 --> 00:46:32,192
It was a good dish

1125
00:46:32,272 --> 00:46:36,552
but a lot of guys at the table
are feeling what we feeling.

1126
00:46:36,632 --> 00:46:37,632
Yeah.

1127
00:46:37,712 --> 00:46:39,712
Yeah, there's a little bit of hope
rising.

1128
00:46:48,512 --> 00:46:51,952
Nick and Christian, for main course
chargrilled swordfish,

1129
00:46:52,032 --> 00:46:55,032
jalapeno, corn salsa
and nduja butter.

1130
00:46:57,392 --> 00:46:59,912
How do you think you went
with this dish?

1131
00:47:01,792 --> 00:47:03,512
Did you try it all together?

1132
00:47:06,752 --> 00:47:08,272
No, chef.
No.

1133
00:47:08,352 --> 00:47:09,432
Oh.

1134
00:47:12,632 --> 00:47:14,632
You're in the business, yeah?

1135
00:47:15,512 --> 00:47:16,672
Oui, chef.

1136
00:47:18,032 --> 00:47:20,112
Hearing this from you,
it's upsetting.

1137
00:47:22,392 --> 00:47:23,352
Yep.

1138
00:47:25,272 --> 00:47:26,672
No excuses.

1139
00:47:27,472 --> 00:47:29,752
We didn't taste it altogether.

1140
00:47:29,832 --> 00:47:31,752
So you don't know
what you serve to us,

1141
00:47:31,832 --> 00:47:33,752
you've got no idea.
We, we, we...

1142
00:47:33,832 --> 00:47:35,272
No, you don't.
No excuses, Christian.

1143
00:47:35,352 --> 00:47:36,712
No excuses.
No, you don't

1144
00:47:36,792 --> 00:47:37,912
because I tell you what,

1145
00:47:37,992 --> 00:47:39,792
listen to what we've gotta say now
because you've got no idea.

1146
00:47:39,872 --> 00:47:41,432
Right.

1147
00:47:41,512 --> 00:47:45,712
I'm a bit harsh
because I believe in you.

1148
00:47:45,792 --> 00:47:47,072
OK.
Oui.

1149
00:47:48,632 --> 00:47:50,112
A lot of seasoning is missing,

1150
00:47:50,192 --> 00:47:52,952
there's not enough salt and pepper
on that fish.

1151
00:47:53,032 --> 00:47:55,312
If you had one bite
of that fish alone,

1152
00:47:55,392 --> 00:47:57,232
you would've known that and then...

1153
00:47:57,312 --> 00:47:58,352
Yes, Chef.

1154
00:47:58,432 --> 00:47:59,832
..and then you could have
added on top of it.

1155
00:47:59,912 --> 00:48:00,872
Yeah.

1156
00:48:00,952 --> 00:48:03,752
I'm not understanding the reason why
you would start on the barbie

1157
00:48:03,832 --> 00:48:06,432
and finish in the oven.
For me, if you're gonna cook barbie,

1158
00:48:06,512 --> 00:48:07,912
you just cook barbie all the way
through.

1159
00:48:07,992 --> 00:48:08,952
Yeah.

1160
00:48:09,032 --> 00:48:10,472
Which mean you would've got more
charred flavour,

1161
00:48:10,552 --> 00:48:11,792
there's no char here.

1162
00:48:12,832 --> 00:48:14,872
And then you cook the fish
on the low temp

1163
00:48:14,952 --> 00:48:17,832
and it's kind of,
it's not overcooked,

1164
00:48:17,912 --> 00:48:19,712
but it's got spongy a little bit.

1165
00:48:19,792 --> 00:48:20,952
Yeah, yeah.

1166
00:48:21,032 --> 00:48:23,952
You know the first word
that's in the salsa is jalapeno.

1167
00:48:24,032 --> 00:48:27,832
Jalapeno is like, you know,
I dunno if you took the seeds off

1168
00:48:27,912 --> 00:48:32,312
or just, do you want a bit
of a smack of heat in there.

1169
00:48:32,392 --> 00:48:33,352
Yeah.

1170
00:48:35,272 --> 00:48:37,432
It was a good dish,
don't get me wrong.

1171
00:48:38,392 --> 00:48:43,552
One thing I told, Radha and Prabha
was, don't hold back,

1172
00:48:43,632 --> 00:48:45,792
like don't give us,
give us what you got.

1173
00:48:45,872 --> 00:48:48,192
You know what I mean?
Come in with all guns blazing,

1174
00:48:48,272 --> 00:48:50,952
the nduja butter we were promised
on the menu

1175
00:48:51,032 --> 00:48:53,352
after work,
your mates are sitting around here,

1176
00:48:53,432 --> 00:48:54,832
you'd have that butter, red-hot

1177
00:48:54,912 --> 00:48:58,952
and we'd be drinking a beer
and be going, "How good is that?"

1178
00:49:01,872 --> 00:49:06,552
So it's a good dish
but with few tweaks along that

1179
00:49:06,632 --> 00:49:08,952
and you trying the dish yourself.
Yeah.

1180
00:49:09,032 --> 00:49:10,912
You could have delivered
a better dish.

1181
00:49:12,312 --> 00:49:13,432
Thank you.
Cheers.

1182
00:49:13,512 --> 00:49:15,192
Just give us a great dessert, guys.

1183
00:49:15,272 --> 00:49:16,672
Yeah.
BOTH: Thank you.

1184
00:49:16,752 --> 00:49:17,832
MANU: Cheers.

1185
00:49:18,432 --> 00:49:22,512
It's a little bit disappointing that
we weren't able to produce the dish

1186
00:49:22,592 --> 00:49:24,392
that we knew that we could.

1187
00:49:24,472 --> 00:49:26,792
But if we can produce this cake

1188
00:49:26,872 --> 00:49:31,072
that we know is an absolute winner
of a dish,

1189
00:49:31,152 --> 00:49:33,712
we can still gun for that top spot.

1190
00:49:33,792 --> 00:49:37,472
What we need now is to make sure
that we taste everything

1191
00:49:37,552 --> 00:49:38,952
before it goes out.

1192
00:49:52,162 --> 00:49:55,322
Both the judges have both
said a good dish.

1193
00:49:55,402 --> 00:49:56,442
Yeah.

1194
00:49:56,522 --> 00:49:59,402
After main, I think we're still
sitting in a good spot.

1195
00:49:59,482 --> 00:50:01,242
We're gonna load up the dishwasher.
Yeah, Yeah, yeah.

1196
00:50:01,322 --> 00:50:02,522
I can't see us going home
after time.

1197
00:50:02,602 --> 00:50:04,442
Going home after time.

1198
00:50:04,522 --> 00:50:07,642
It's either top of the leaderboard
or second.

1199
00:50:07,722 --> 00:50:08,722
Second again.

1200
00:50:08,802 --> 00:50:11,962
For the dessert,
we're making Sokolatopita

1201
00:50:12,042 --> 00:50:13,842
with orange creme fraiche.

1202
00:50:15,602 --> 00:50:19,882
We've gotten most of the prep
for this done already,

1203
00:50:19,962 --> 00:50:21,202
the cakes are baked.

1204
00:50:22,002 --> 00:50:24,962
We want it to be cooked
all the way through,

1205
00:50:25,042 --> 00:50:27,602
light and airy, but moist.

1206
00:50:27,682 --> 00:50:32,482
I mean, we just gotta hope
that cake isn't dry.

1207
00:50:36,602 --> 00:50:37,922
What do you think?

1208
00:50:39,322 --> 00:50:41,842
I think we've got enough to take out
a piece and give it a taste.

1209
00:50:44,162 --> 00:50:45,842
Just give it, give me a little.

1210
00:50:46,602 --> 00:50:48,242
I can hear that, that's moist.

1211
00:50:50,402 --> 00:50:51,442
Yeah.

1212
00:50:51,522 --> 00:50:54,162
Like, it's crackling.
Yeah.

1213
00:50:54,722 --> 00:50:57,042
I think Coco and Pearls could be
worried

1214
00:50:57,122 --> 00:50:59,562
they would've come into this dinner

1215
00:50:59,642 --> 00:51:02,522
hoping that we might completely
stuff up.

1216
00:51:03,682 --> 00:51:05,482
Big picture of this goes well.

1217
00:51:06,562 --> 00:51:11,042
I can see us getting up
the top of the leaderboard.

1218
00:51:11,122 --> 00:51:12,242
Yeah, same.

1219
00:51:12,762 --> 00:51:16,962
That raspberry dust, oh, yeah.

1220
00:51:17,802 --> 00:51:20,642
We only need 88 points to beat
Radha and Prabha.

1221
00:51:21,242 --> 00:51:24,482
We can cook our way to the finals
here.

1222
00:51:26,602 --> 00:51:30,042
I've never had so, Sokolatopita.
Did I say that right?

1223
00:51:30,122 --> 00:51:31,482
Sokolatopita.

1224
00:51:31,562 --> 00:51:34,962
ALL: Sokolatopita.

1225
00:51:35,042 --> 00:51:36,682
Chocolate cake, orange.
Yeah.

1226
00:51:36,762 --> 00:51:38,882
Creme fraiche.

1227
00:51:38,962 --> 00:51:42,522
Whilst it could be perceived
as like a simple dish

1228
00:51:42,602 --> 00:51:46,122
that doesn't leave you anywhere
to hide.

1229
00:51:46,202 --> 00:51:48,802
On paper, I don't know
what it's gonna look like,

1230
00:51:48,882 --> 00:51:51,842
but it sounds a little bit safe.

1231
00:51:51,922 --> 00:51:55,802
The creme fraiche can be kind
of heavy and overpowering.

1232
00:51:55,882 --> 00:51:58,442
So it depends on the way that
they've done the chocolate

1233
00:51:58,522 --> 00:52:00,202
in this dish.

1234
00:52:00,282 --> 00:52:03,002
Dark chocolate with orange
is what I always go with.

1235
00:52:03,082 --> 00:52:07,602
If it's simple and it's tasty,
you've met the MKR brief,

1236
00:52:07,682 --> 00:52:11,122
so I'm expecting this chocolate cake

1237
00:52:11,202 --> 00:52:13,882
to be one of the best chocolate
cakes I've ever eaten.

1238
00:52:16,082 --> 00:52:17,322
Now let's do this.

1239
00:52:19,522 --> 00:52:21,522
Let's do this.

1240
00:52:22,402 --> 00:52:24,762
So we've got 16 slices of cake here,

1241
00:52:26,802 --> 00:52:28,082
but this is for us to try.

1242
00:52:28,162 --> 00:52:29,162
OK.

1243
00:52:30,282 --> 00:52:32,002
We didn't taste the swordfish.

1244
00:52:32,082 --> 00:52:33,522
So now with dessert,

1245
00:52:33,602 --> 00:52:36,362
we need to make sure
that we taste every element,

1246
00:52:36,442 --> 00:52:37,682
we taste them all together.

1247
00:52:42,522 --> 00:52:47,162
Is that too, is that too moist?

1248
00:52:47,242 --> 00:52:48,482
Let's find out.

1249
00:52:49,402 --> 00:52:51,762
This looks like a soggy sponge.

1250
00:52:52,562 --> 00:52:53,922
I'm getting nervous now, bro.

1251
00:52:54,002 --> 00:52:56,202
Don't, trust yourself.

1252
00:53:09,002 --> 00:53:15,722
I am afraid that this particular
bake might be too moist.

1253
00:53:17,522 --> 00:53:18,962
It's not looking good.

1254
00:53:19,722 --> 00:53:22,002
It seems too wet.

1255
00:53:22,722 --> 00:53:24,642
It is supposed to be a moist
cake, remember?

1256
00:53:24,722 --> 00:53:27,802
I know, but taste it.

1257
00:53:34,882 --> 00:53:38,002
It's not good.

1258
00:53:39,082 --> 00:53:40,482
Way too sweet.

1259
00:53:41,522 --> 00:53:43,482
Well, this, this was the first bake.

1260
00:53:43,562 --> 00:53:44,522
Yep.

1261
00:53:46,162 --> 00:53:47,402
We're gonna flip that one now.

1262
00:53:47,482 --> 00:53:49,322
Yep.

1263
00:53:49,402 --> 00:53:51,082
We get eight pieces outta that one.

1264
00:53:51,722 --> 00:53:55,842
So at least most of them
are gonna get that.

1265
00:53:55,922 --> 00:53:58,402
And we're gonna be able to find
the best pieces in here

1266
00:53:58,482 --> 00:54:00,562
that are the best, OK?

1267
00:54:00,642 --> 00:54:02,362
We can make this happen.
Mm-hmm.

1268
00:54:02,442 --> 00:54:05,202
OK.
Yeah, I'm calm.

1269
00:54:06,122 --> 00:54:08,122
I've got the second cake,

1270
00:54:08,202 --> 00:54:10,162
so I pull that out
of the spring form

1271
00:54:10,242 --> 00:54:11,642
and flip that over.

1272
00:54:12,842 --> 00:54:15,642
Please be right, please be right.

1273
00:54:17,922 --> 00:54:18,882
(TENSE MUSIC)

1274
00:54:24,042 --> 00:54:25,402
(SIGHS)

1275
00:54:31,672 --> 00:54:35,912
The first cake that I baked
was way too wet

1276
00:54:35,992 --> 00:54:37,432
and way too sweet.

1277
00:54:41,272 --> 00:54:42,592
I'm getting nervous now bro.

1278
00:54:42,672 --> 00:54:44,152
We've got the second cake,

1279
00:54:44,832 --> 00:54:48,112
so I pull that out
of the spring form, flip that over.

1280
00:54:49,592 --> 00:54:51,112
Please be right.

1281
00:54:51,192 --> 00:54:52,392
Please be right.

1282
00:55:14,432 --> 00:55:15,952
(EXHALES)

1283
00:55:18,592 --> 00:55:22,512
That second cake, it's way too wet.

1284
00:55:22,592 --> 00:55:25,752
I can't figure out why.

1285
00:55:25,832 --> 00:55:30,112
Nick's done this cake
countless times before

1286
00:55:30,192 --> 00:55:32,672
and I don't know what's happening.

1287
00:55:33,752 --> 00:55:35,752
The top of it's still moist as well,
bro.

1288
00:55:35,832 --> 00:55:37,272
Hey, hey.

1289
00:55:38,472 --> 00:55:42,592
I am absolutely devastated.

1290
00:55:44,312 --> 00:55:47,312
There's time enough
to make another cake,

1291
00:55:47,392 --> 00:55:50,752
but you can't soak it
in the time that we've got.

1292
00:55:51,632 --> 00:55:53,592
I do not want to serve this cake,

1293
00:55:54,792 --> 00:55:56,272
but we've gotta plate it up.

1294
00:55:56,352 --> 00:55:57,912
There's nothing we can do about it
now

1295
00:55:57,992 --> 00:55:59,472
except give him a chocolate cake.

1296
00:55:59,552 --> 00:56:01,272
No.
OK.

1297
00:56:02,192 --> 00:56:04,832
What are we gonna do to balance out
this sweetness?

1298
00:56:04,912 --> 00:56:06,392
The only thing that we can,

1299
00:56:08,152 --> 00:56:09,952
let's put some Cocoa powder
on the plate.

1300
00:56:12,712 --> 00:56:16,792
If you could have a conversation
with your ten-year-old self,

1301
00:56:17,912 --> 00:56:21,592
what bit of advice
would you give your current self?

1302
00:56:21,672 --> 00:56:23,952
Oh, I have one.
COCO: Go ahead.

1303
00:56:24,032 --> 00:56:25,232
All in, go all in.

1304
00:56:25,312 --> 00:56:28,232
Even if it's like, I feel like
I found my passions early

1305
00:56:28,312 --> 00:56:29,872
because even when I hadn't found
my passions,

1306
00:56:29,952 --> 00:56:31,952
whenever I found a hobby,
something I liked,

1307
00:56:32,032 --> 00:56:33,912
something I kind of like,
something I didn't like,

1308
00:56:33,992 --> 00:56:36,472
I would go all the way to find out
if I did or didn't like it

1309
00:56:36,552 --> 00:56:38,072
before I moved on.
Does that make sense?

1310
00:56:38,152 --> 00:56:39,392
TOMMY: Yep.
RACH: Yeah.

1311
00:56:39,472 --> 00:56:41,072
If you are always like half-assing
things and like,

1312
00:56:41,152 --> 00:56:42,912
oh, I kind of like this,
I kind of like that.

1313
00:56:42,992 --> 00:56:45,632
Even if I didn't like something,
I would try 100%.

1314
00:56:45,712 --> 00:56:47,072
Then you move on and you slowly

1315
00:56:47,152 --> 00:56:48,712
eventually,
find the things you love.

1316
00:56:48,792 --> 00:56:50,672
Marcus is on the rampage. (LAUGHS)

1317
00:56:51,432 --> 00:56:54,992
No one to tell him what to do.
No one to tell him to be quiet.

1318
00:56:55,072 --> 00:56:56,272
RACH: That's great.

1319
00:56:56,352 --> 00:56:58,552
Always go all in even if it sucks
because at least if you're not,

1320
00:56:58,632 --> 00:57:00,512
if you go all in on something
that sucks, you know for sure.

1321
00:57:00,592 --> 00:57:02,712
You're really going all in here.
Yeah, I like this.

1322
00:57:02,792 --> 00:57:04,712
Do you wanna say that one more time

1323
00:57:04,792 --> 00:57:06,392
because the first three times
we didn't get it.

1324
00:57:06,472 --> 00:57:08,552
(TOMMY LAUGHS)
What do you mean?

1325
00:57:08,632 --> 00:57:10,632
You just said the same things
five different ways.

1326
00:57:10,712 --> 00:57:12,072
Oh, Sorry Claudean.

1327
00:57:12,152 --> 00:57:15,912
Mum's away and now Marcus
is trying to talk like Christian.

1328
00:57:15,992 --> 00:57:17,472
Mum's not here to tell me
to shut up.

1329
00:57:17,552 --> 00:57:19,072
So I just kept going.
Alright, shut up.

1330
00:57:19,152 --> 00:57:20,672
(LAUGHTER)

1331
00:57:30,312 --> 00:57:32,032
It's a little smile
of creme fraiche.

1332
00:57:36,112 --> 00:57:37,472
I'm just so worried.

1333
00:57:39,632 --> 00:57:43,552
Dude, all we can do now
is get it out.

1334
00:57:43,632 --> 00:57:46,312
This is so against everything
for me.

1335
00:57:46,392 --> 00:57:47,472
Yep.

1336
00:57:47,552 --> 00:57:49,232
I was sick in the stomach

1337
00:57:49,312 --> 00:57:53,712
trying to decide which one
of these terrible slices

1338
00:57:53,792 --> 00:57:55,672
I was going to put onto a plate.

1339
00:57:59,032 --> 00:58:01,432
We've got Coco and Pearls
at the bottom of the leaderboard

1340
00:58:01,512 --> 00:58:02,552
at the moment.

1341
00:58:02,632 --> 00:58:07,272
This is a competition,
now there is strategy at play.

1342
00:58:09,392 --> 00:58:11,272
Raspberry on there
and then we're gonna serve.

1343
00:58:12,112 --> 00:58:15,552
That dessert is putting us at risk.

1344
00:58:17,432 --> 00:58:18,472
Who's this?

1345
00:58:18,552 --> 00:58:20,512
That's Colin's.
Colin's.

1346
00:58:20,592 --> 00:58:21,952
I got Manu's.

1347
00:58:24,392 --> 00:58:25,672
Alright.

1348
00:58:25,752 --> 00:58:27,312
Let's do it.
Let's do it.

1349
00:58:28,232 --> 00:58:29,992
(SUSPENSEFUL MUSIC)

1350
00:58:44,832 --> 00:58:46,152
BOTH: Dessert is served.

1351
00:58:46,792 --> 00:58:48,192
Walking this dish out,

1352
00:58:48,272 --> 00:58:52,592
I'm not proud of what we're putting
down in front of our guests.

1353
00:58:56,432 --> 00:58:57,592
Thank you.

1354
00:59:04,872 --> 00:59:06,592
Thank you so much, Nick.

1355
00:59:07,552 --> 00:59:09,112
Thank you.
You're more than welcome.

1356
00:59:11,112 --> 00:59:12,392
Thank you.

1357
00:59:13,432 --> 00:59:14,632
Am I more than welcome?

1358
00:59:14,712 --> 00:59:17,432
Of course, you are.
(LAUGHS)

1359
00:59:17,512 --> 00:59:18,872
Thank you.

1360
00:59:19,912 --> 00:59:23,712
Nick and Christian seemed a little
discouraged and a little nervous

1361
00:59:23,792 --> 00:59:25,592
after the last dishes
they had brought out

1362
00:59:27,272 --> 00:59:29,432
if the boys deliver a bad dessert
tonight,

1363
00:59:29,512 --> 00:59:31,672
there could be a chance of
us staying in this competition.

1364
00:59:37,232 --> 00:59:38,752
(SUSPENSEFUL MUSIC)

1365
00:59:56,600 --> 01:00:01,080
The judges are about to taste
Nick and Christian's dessert.

1366
01:00:01,160 --> 01:00:02,960
I know that this is not a good
dish.

1367
01:00:03,880 --> 01:00:06,200
And by the time
that we did taste it.

1368
01:00:06,280 --> 01:00:07,560
It was too late.
Yeah.

1369
01:00:10,320 --> 01:00:12,160
(SOFT SUSPENSEFUL MUSIC)

1370
01:00:41,040 --> 01:00:42,440
Thank you, gents.

1371
01:00:46,840 --> 01:00:47,960
Bon Appetit.

1372
01:00:50,400 --> 01:00:51,880
(SOFT SUSPENSEFUL MUSIC)

1373
01:00:57,400 --> 01:01:01,360
I'm expecting that beautiful rich
chocolate flavour.

1374
01:01:01,440 --> 01:01:02,640
It's raw.

1375
01:01:04,400 --> 01:01:05,600
Mm, it is.

1376
01:01:05,680 --> 01:01:07,440
Is it raw or?

1377
01:01:11,400 --> 01:01:12,640
It's wet.

1378
01:01:15,720 --> 01:01:21,640
I'm not happy, I think it's raw.

1379
01:01:25,880 --> 01:01:30,520
It tastes like glug.

1380
01:01:31,680 --> 01:01:33,040
(LAUGHS)

1381
01:01:33,120 --> 01:01:35,480
For me, this is unfortunately a no.

1382
01:01:35,560 --> 01:01:36,760
It was like cake mix.

1383
01:01:37,680 --> 01:01:39,880
It was like that
but with a crust on it.

1384
01:01:40,560 --> 01:01:42,960
There's a lot of agreeances
at the table

1385
01:01:43,040 --> 01:01:45,240
regarding the disappointment
of this dessert.

1386
01:01:45,320 --> 01:01:49,280
I think there's a difference
between moist cake and wet cake.

1387
01:01:49,360 --> 01:01:53,720
What I'm getting here is wet cake,
I'm not enjoying wet cake.

1388
01:01:53,800 --> 01:01:55,120
(LAUGHS)

1389
01:01:57,160 --> 01:02:01,640
We were never ever forecasting this
to happen for Nick and Christian.

1390
01:02:01,720 --> 01:02:03,400
I'm shocked.

1391
01:02:03,480 --> 01:02:05,080
My socks are shocked.

1392
01:02:06,960 --> 01:02:08,840
It's shocked my socks off.

1393
01:02:10,880 --> 01:02:13,920
It's happening, it's shocking
and we're kind of excited.

1394
01:02:16,880 --> 01:02:19,680
Now it's time to face the music
on dessert.

1395
01:02:19,760 --> 01:02:20,840
Mm-hm.

1396
01:02:23,480 --> 01:02:25,000
We know it was subpar.

1397
01:02:27,280 --> 01:02:28,800
Nick and Christian for the dessert,

1398
01:02:28,880 --> 01:02:32,640
Sokolatopita with orange
creme fraiche.

1399
01:02:35,560 --> 01:02:39,200
I did find the texture quite wet.

1400
01:02:39,280 --> 01:02:44,600
And I think if you had baked it
a little longer

1401
01:02:46,280 --> 01:02:48,520
it would've taken the syrup better.

1402
01:02:48,600 --> 01:02:53,760
I think the syrup really just
has taken over, it's very sweet.

1403
01:02:53,840 --> 01:02:56,520
The only thing that I can really
enjoy is that creme fraiche,

1404
01:02:56,600 --> 01:02:58,000
to be honest with you.

1405
01:02:59,600 --> 01:03:01,520
You guys started really high

1406
01:03:01,600 --> 01:03:05,800
then dessert is just hasn't finished
your three-course meal well.

1407
01:03:07,200 --> 01:03:08,280
Yes.
Yep.

1408
01:03:08,360 --> 01:03:09,560
Sorry, gents.

1409
01:03:09,640 --> 01:03:11,240
It's all good, chef.
Thank you.

1410
01:03:12,480 --> 01:03:14,240
It really hit me,

1411
01:03:14,320 --> 01:03:18,440
it was like the cake itself
wasn't cooked enough.

1412
01:03:19,240 --> 01:03:24,080
Yeah, so number one,
the cake didn't finish its cook.

1413
01:03:25,160 --> 01:03:28,120
I think you know, you guys know,
you know what you're talking about.

1414
01:03:28,200 --> 01:03:29,160
Yeah.

1415
01:03:29,240 --> 01:03:30,800
But it's a different ballgame
when you get in there.

1416
01:03:30,880 --> 01:03:31,920
Yeah, definitely.

1417
01:03:32,000 --> 01:03:34,720
We didn't finish on a high note
unfortunately,

1418
01:03:34,800 --> 01:03:36,640
but enough said.

1419
01:03:37,480 --> 01:03:39,200
Thank you, chef.
CHRISTIAN: Thank you.

1420
01:03:39,280 --> 01:03:40,320
Thank you, guys.

1421
01:03:40,400 --> 01:03:41,800
We'll call you back
for your scores shortly.

1422
01:03:41,880 --> 01:03:43,200
BOTH: Thank you.

1423
01:03:46,000 --> 01:03:48,720
That table has an expectation of us.

1424
01:03:49,400 --> 01:03:53,040
Could that play
into how they mark us?

1425
01:03:53,120 --> 01:03:54,800
I think definitely.

1426
01:04:01,960 --> 01:04:03,240
Nothing that we didn't know
was coming.

1427
01:04:04,800 --> 01:04:06,080
All we can do is wait now.

1428
01:04:09,360 --> 01:04:14,160
It's now time for the guest teams to
critique Nick and Christian's dishes

1429
01:04:14,240 --> 01:04:16,640
and give them a score out of ten.

1430
01:04:17,600 --> 01:04:20,440
For our entree,
we had the kangaroo tartare,

1431
01:04:20,520 --> 01:04:23,320
obviously, not something that
I'd normally ever go for.

1432
01:04:23,400 --> 01:04:24,800
Yeah.
Superb dish.

1433
01:04:24,880 --> 01:04:26,160
It was sensational.
Yeah.

1434
01:04:26,240 --> 01:04:28,080
Like one of the best entrees
we've had so far.

1435
01:04:28,160 --> 01:04:29,360
I think so too.

1436
01:04:29,440 --> 01:04:31,320
Yeah.
I enjoyed it.

1437
01:04:31,400 --> 01:04:34,840
Tartare that I never wanna eat
another raw kangaroo in my life.

1438
01:04:34,920 --> 01:04:36,040
Tartare, raw, raw.

1439
01:04:36,120 --> 01:04:39,120
Then came their main
and it was swordfish,

1440
01:04:39,200 --> 01:04:40,640
overall, I enjoyed it.

1441
01:04:41,160 --> 01:04:43,800
I loved the butter.

1442
01:04:43,880 --> 01:04:45,800
Yeah.
That was beautiful.

1443
01:04:46,640 --> 01:04:49,040
The fish itself was underseasoned,

1444
01:04:49,120 --> 01:04:53,000
which yes made it such
an underwhelming experience for me.

1445
01:04:53,080 --> 01:04:54,400
Yes, that was disappointing.

1446
01:04:54,480 --> 01:04:57,360
Coming onto the Sokolatopita

1447
01:04:57,440 --> 01:05:00,240
obviously, was really, really
excited.

1448
01:05:00,320 --> 01:05:03,640
And then just seeing immediately
as I put my spoon into it.

1449
01:05:03,720 --> 01:05:05,640
Yeah.
Just wetness.

1450
01:05:06,280 --> 01:05:08,840
It was a little underwhelming
all in all

1451
01:05:08,920 --> 01:05:11,640
considering the game
that they talked up.

1452
01:05:11,720 --> 01:05:13,480
I had very high expectations

1453
01:05:13,560 --> 01:05:15,480
and unfortunately, they didn't meet
the mark with the main

1454
01:05:15,560 --> 01:05:16,600
or the dessert.

1455
01:05:16,680 --> 01:05:19,400
I think final score, six outta ten.

1456
01:05:19,480 --> 01:05:22,200
It was a little below average
for me.

1457
01:05:22,280 --> 01:05:23,400
What are you thinking?

1458
01:05:23,480 --> 01:05:25,560
Yeah, definitely hit
below average for me.

1459
01:05:25,640 --> 01:05:27,400
I'm thinking a four.

1460
01:05:27,480 --> 01:05:29,320
Yeah, I agree, a four.
A four.

1461
01:05:29,400 --> 01:05:32,120
I think we should score them a four.

1462
01:05:33,480 --> 01:05:35,360
No, we're going five.
Oh, are we?

1463
01:05:35,440 --> 01:05:36,600
Yeah.
OK.

1464
01:05:36,680 --> 01:05:38,560
We said five.
(LAUGHTER)

1465
01:05:39,240 --> 01:05:40,520
Overall, what do you think?

1466
01:05:40,600 --> 01:05:42,720
Six or a seven.
I reckon we go with the seven.

1467
01:05:42,800 --> 01:05:45,000
OK, let's do, good job.

1468
01:05:45,080 --> 01:05:48,280
We have to be fair as we have been
with every other team so far.

1469
01:05:48,360 --> 01:05:49,360
Mm-hmm.

1470
01:05:49,440 --> 01:05:53,040
For me, what would feel right,
weighing up everything,

1471
01:05:53,120 --> 01:05:54,640
would, and being lenient,

1472
01:05:54,720 --> 01:05:56,640
to be honest, would be a six
overall score.

1473
01:05:56,720 --> 01:05:57,880
Yeah.

1474
01:06:00,760 --> 01:06:02,840
No more time for speculation.

1475
01:06:02,920 --> 01:06:07,080
Has entree and main done enough
to pull us away

1476
01:06:07,160 --> 01:06:08,600
from a terrible dessert?

1477
01:06:10,320 --> 01:06:13,280
I definitely hope that we're not
on the bottom of the leaderboard.

1478
01:06:16,096 --> 01:06:17,096
In Melbourne,

1479
01:06:17,176 --> 01:06:20,816
Nick and Christian started their
night with a brilliant entree

1480
01:06:20,896 --> 01:06:23,656
but ended with a disastrous dessert.

1481
01:06:24,496 --> 01:06:27,536
They need to beat Coco and Pearl's
50 points

1482
01:06:27,616 --> 01:06:30,456
to avoid being at the bottom
of the leaderboard.

1483
01:06:30,536 --> 01:06:33,496
Nick and Christian, thank you
for your warm hospitality

1484
01:06:34,616 --> 01:06:38,176
and exceptional service here
at 3181.

1485
01:06:39,336 --> 01:06:41,216
Now it's time for the scores.

1486
01:06:44,136 --> 01:06:48,096
The guest teams have given you
a combined score of...

1487
01:06:53,016 --> 01:06:54,536
..28 out of 50.

1488
01:06:56,776 --> 01:07:00,056
A little bit harsh on us,
whether it's strategic or what.

1489
01:07:00,696 --> 01:07:03,656
And now it's our turn to score
each dish out of ten.

1490
01:07:07,496 --> 01:07:11,256
For entree,
you gave us kangaroo tartare

1491
01:07:11,336 --> 01:07:13,536
with salt, bush and potato crisps.

1492
01:07:15,136 --> 01:07:18,416
Great display in less is more.

1493
01:07:18,496 --> 01:07:21,576
Tartare was perfectly cut,
had everything you wanted.

1494
01:07:22,976 --> 01:07:25,696
Tartare seems to be simple
but it isn't.

1495
01:07:25,776 --> 01:07:30,536
And it was a well-balanced,
great flavour, well-seasoned.

1496
01:07:31,256 --> 01:07:33,896
I think he was a brilliant start
of a three-course meal.

1497
01:07:34,736 --> 01:07:39,656
So for your entree tonight,
I score you a nine.

1498
01:07:46,016 --> 01:07:51,296
The score I'm giving you
for entree is a ten.

1499
01:07:52,256 --> 01:07:53,976
(CLAPPING)

1500
01:07:59,896 --> 01:08:02,816
Ten.
(BOTH CHUCKLING)

1501
01:08:03,616 --> 01:08:06,056
We've just gotten a ten from Manu
serving him a tartare.

1502
01:08:06,136 --> 01:08:07,296
Oh.

1503
01:08:07,376 --> 01:08:11,096
There is no higher compliment
to that dish

1504
01:08:11,176 --> 01:08:14,016
than the feedback and the score
from Manu.

1505
01:08:15,096 --> 01:08:19,136
For main you served
chargrilled swordfish,

1506
01:08:20,256 --> 01:08:23,696
jalapeno corn salsa,
and nduja butter.

1507
01:08:24,456 --> 01:08:27,776
I think you should have cooked
the fish all the way through

1508
01:08:27,856 --> 01:08:31,056
on the barbecue, get more char,
more flavour.

1509
01:08:32,696 --> 01:08:35,136
Got a little bit worried
about the whole chargrilling

1510
01:08:35,216 --> 01:08:38,936
and overcooking
and that sort of set you back.

1511
01:08:39,016 --> 01:08:41,456
The salsa had, it was bright,
it was fresh,

1512
01:08:41,536 --> 01:08:43,216
but it was missing a few elements.

1513
01:08:44,336 --> 01:08:49,216
For your main course tonight
I score you a seven.

1514
01:08:53,336 --> 01:08:57,616
The score I'm giving you
for your main course is a seven.

1515
01:09:00,496 --> 01:09:04,696
We were so close to an amazing main

1516
01:09:04,776 --> 01:09:08,736
and it was just not
what it should have been.

1517
01:09:10,136 --> 01:09:13,056
For desserts you gave us
Sokolatopita

1518
01:09:13,136 --> 01:09:14,896
with orange creme fraiche.

1519
01:09:17,656 --> 01:09:19,176
We know we've had dramas with this,

1520
01:09:19,256 --> 01:09:21,416
the cake was a little
bit undercooked.

1521
01:09:21,496 --> 01:09:24,576
Yeah.
From the start, we had a problem

1522
01:09:24,656 --> 01:09:26,696
and we couldn't really fix it
to the end.

1523
01:09:28,096 --> 01:09:32,936
Undercooked, too much syrup,
too sweet.

1524
01:09:34,616 --> 01:09:38,136
For your dessert tonight
I score you a three.

1525
01:09:41,296 --> 01:09:46,856
The score I'm gonna give you
for your dessert is a two.

1526
01:09:47,896 --> 01:09:49,456
Thank you.
Fair enough, thank you.

1527
01:09:52,176 --> 01:09:53,416
That hurts.

1528
01:09:53,936 --> 01:09:56,576
It's hard to hear, but it's valid.

1529
01:09:56,656 --> 01:09:57,696
It's fair.

1530
01:09:59,376 --> 01:10:00,616
So Nick and Christian,

1531
01:10:00,696 --> 01:10:06,816
that gives you a grand total score
of 66.

1532
01:10:07,656 --> 01:10:08,976
BOTH: Thank you.

1533
01:10:10,856 --> 01:10:13,536
I think it's fair
with what we put up.

1534
01:10:13,616 --> 01:10:15,096
Yeah.
Definitely.

1535
01:10:15,176 --> 01:10:18,496
The scoring from the judges, fair.

1536
01:10:18,576 --> 01:10:23,936
The guest teams score a lot harsher
than the judges.

1537
01:10:25,136 --> 01:10:27,096
With a score of 66,

1538
01:10:27,176 --> 01:10:30,336
Nick and Christian have moved
into fourth place

1539
01:10:30,936 --> 01:10:34,776
with only Claudean and Anthony
left to cook in this round.

1540
01:10:35,376 --> 01:10:36,816
We're safe.

1541
01:10:36,896 --> 01:10:38,376
We're safe.
And you know what?

1542
01:10:38,936 --> 01:10:40,456
Who doesn't love a comeback story?

1543
01:10:41,656 --> 01:10:44,376
Well, we've got one more
instant restaurant to go

1544
01:10:44,456 --> 01:10:46,936
and we're going to Brisbane
and we cannot wait.

1545
01:10:47,536 --> 01:10:51,416
Alright, well good luck to you guys
and we'll see you in Brisbane.

1546
01:10:51,496 --> 01:10:52,896
ANTHONY: Thank you.

1547
01:10:52,976 --> 01:10:54,216
Alright, let's go.

1548
01:10:54,296 --> 01:10:55,896
(LAUGHTER)
See you then.

1549
01:10:57,976 --> 01:10:59,616
Claudean's talked a lot.

1550
01:10:59,696 --> 01:11:01,896
I want to see if Claudean can cook.

1551
01:11:01,976 --> 01:11:02,976
See you guys.

1552
01:11:03,056 --> 01:11:06,136
If we don't get amazing Italian,

1553
01:11:06,216 --> 01:11:09,736
I'm not gonna lie,
gonna be a little bit disappointed.

1554
01:11:11,656 --> 01:11:12,736
This is it.

1555
01:11:12,816 --> 01:11:14,616
Going into this next instant
restaurant,

1556
01:11:14,696 --> 01:11:17,456
we have one more chance to make it
through to the next round

1557
01:11:17,536 --> 01:11:18,696
on this competition.

1558
01:11:18,776 --> 01:11:22,496
And I don't wanna wish them
the worst, but also I do.

1559
01:11:22,576 --> 01:11:25,536
(LAUGHS) Yes, girl.
(LAUGHTER)

1560
01:11:25,616 --> 01:11:27,536
Just can't be that hard to beat 50.

1561
01:11:27,616 --> 01:11:29,016
That's right.
Keep us in the game.

1562
01:11:29,096 --> 01:11:30,496
Yeah, we're coming for you.
Moo Crew.

1563
01:11:30,576 --> 01:11:31,896
Moo Crew.
Number one.

1564
01:11:31,976 --> 01:11:33,936
Captioned by Ai-Media
ai-media.tv