NARRATOR: Previously,
teams from WA,
South Australia,
Western Sydney
and Northern New South Wales,
set off to become MKR Champions.
You've promised me three tens. Yes.
Good luck, Coco.
Despite their ambitious target...
NICK: Oh, my god.
Urgh, this is terrifying.
Why would you take a risk?
..they landed at the bottom
of the leaderboard.
PEARLS: Deep, deep. Trouble.
Deep troubles.
But through all four instant restaurants,
one team has intensely critiqued...
(BELL CHIMES) Hard hat of crackling.
..every... Give it a little bit more width.
..single... Would be usually confit.
..dish.
Dances and plays with that sweetness.
Oh, listen to this guy. Oh.
Hello. EVERYONE: Hey.
They've talked the talk...
We are in a really good spot here, bro.
..now it's time for these Melbourne connoisseurs
to walk the walk.
This was top notch.
We can definitely take out that top spot.
But Coco and Pearls have a different plan.
Being in the bottom of the leaderboard,
I want their demise.
Yuck, no.
MARCUS: Are you trying to influence what I'm tasting as I'm tasting it?
And she's making all sorts of funny sounds.
(CLEARS THROAT) Oh, my god.
She's definitely playing a strategic game.
(UPBEAT MUSIC)
Tonight we're in Melbourne for the fifth instant restaurant.
# I am a good one... #
And with their experience in hospitality,
Nick and Christian
think they can outclass the other teams.
CHRISTIAN: Alrighty. So...
Alright. ..plan of attack.
Shop. Yep.
Get the roo, get all the saltbush.
Yeah. Everything like that.
I am so excited to be back in Melbourne.
Yeah. Like,
the food scene is completely different
to anywhere else in the country.
Yeah.
Where else can you go out at two o'clock in the morning
after you finish work, get a raclette, fondue,
a charcuterie board, a steak tartare
and a bottle of wine.
We've been thinking about this day for a long time.
Yeah. And now it is here.
We have to make the most of it.
I think the other teams definitely expect a lot from us.
Yeah. Like, we've...
..we've talked a big game around the table.
It's all about consistency.
Hey, consistency, communication.
We're here to win.
And we haven't been afraid to say that.
Yep.
Taste everything.
I'm Nick. I'm Christian.
NICK AND CHRISTIAN: And we're a hospitality housemates
from Melbourne.
Cheers. Cheers.
You're going out for a busy one? Ah, yeah.
Got a few booked in.
We've been best mates and lived together for 12 years.
Currently I'm a venue manager at a pub on Chapel Street.
And I am a restaurant supervisor.
I definitely think we have a huge advantage.
We've worked in hospitality for most of our adult lives,
we know how to work in high pressure moments.
I've been privileged to work for some of the best chefs
and the best restaurants in Melbourne.
(BELL CHIMES)
A big part of what I do for a living is talking about food,
I mean, it's my love language.
I would say you are the head chef.
Yeah, I'd say I was as well. Yeah.
But I mean, I'm always right.
CHRISTIAN AND NICK: Yes, chef.
They're a sexy looking pair, those two.
Mate, I am a master baster.
Yes, you are, good Sir.
We're very competitive people.
I wanna win.
Losers make excuses and winners make it happen.
Nick and Christian have five hours
before they welcome the guest teams into their restaurant.
Seat belts are on, safety first.
I mean, as long as we stay as organised as we know we can be.
Yes, exactly.
That's all it is.
Just a small function that we are in charge of.
And you know what, it's not a wedding,
so no bridezilla.
But I mean, Claudean is kind of like the mother of the bride, isn't she?
oh, a little bit.
We are very, very, very excited.
Can't wait. Yeah.
That bald headed man
has been consistent in his wanky talk.
So, I think like, if you're that sure of yourself
and you're that consistent,
then you've gotta be able to put it on the plate.
Let's go.
So, Nick and Christian, they talk, mate,
they talk a great game,
actually, they don't stop talking
but they give great commentary on the dishes
and I'm expecting big things.
We've chosen a menu
that the best way to describe it is modern Australian.
Ah, looky-loo.
Straight away. NICK: Yes.
Perfect. Good morning.
Can we get 1.5 kilos of the kangaroo fillet, please?
For entree, we're serving kangaroo tartare
with saltbush and potato crisps.
Tartare is raw, chopped meat
with condiments in it.
How much saltbush do we need?
Let's go four.
Saltbush is a Austral native plant,
that grows by the sea
and it's got that really saltiness to it,
I love a good tartare
and it's all about the seasoning.
Righty. Alright.
Shop one done.
Oh, that made it feel very real. Mate.
Kangaroo tartare, as a chef,
I'm 100% in on this,
around the table,
I reckon we're gonna have drama.
So, if we could cut it down the middle as well
so we get individual eyes.
OK. And then sort of two kilos
on each side. OK.
NICK: For the main, we are making chargrilled swordfish,
jalapenos and corn salsa
with a nduja butter.
Would you like the belly part or would you like the top part?
Just the top part, please, yeah. Just the top part.
Alright.
The swordfish is kind of a really plain piece of fish
and flavour.
So, the chargrill's gonna be really, really important
and beautiful seasoning on there.
Here we go. Woollies time.
Yep.
Trolley.
The nduja butter, we're gonna go unsalted.
Yep. So, we're gonna season the fish,
there's gonna be season in the other elements.
We don't wanna overpower it.
Nduja is a sausage paste,
so it's a little bit like a chorizo but it's a paste
and you've different levels of spice,
so I'm hoping for a hot one.
Yes, yes, yes. Garlic, salt, pepper.
Yes.
We need... Corn.
Like, corn. Corn.
We almost forgot the corn.
It's a major ingredient on our main course.
My heart is pounding so much.
It's a corn salsa.
Oh, you ma... It's a corn salsa.
We've done this how many times before?
Yeah, we've gotten ready for a service before.
Yep. That's all we're doing.
I feel like that's where we've got a benefit,
we've got an edge compared to some of the other teams.
(UPBEAT MUSIC)
Come on.
The thing I'm looking forward to
is that is actually getting started
on prepping. Yeah.
Like, it's what we're meant to do.
Yeah, it's clockwork for us.
(SIGHS)
Alright. Let's do this.
Let's get that restaurant set up. Yeah.
3181 is the postcode of Chapel Street.
We're showing everyone a little snippet into our lives,
into the lives of hospitality workers,
those sort of dive bars and supper clubs
that we all go to after work.
We've already heard what Claudean has been saying
while we've been at the table.
Yeah, I wonder what she's gonna say when we're not there.
I mean, she's said time and time again,
she doesn't like game,
"I don't like game."
People are gonna be nit picky about our menu,
they've said that already.
We are seen as a threat.
I mean, they're expecting us to really pull this outta the bag.
And can we do it? Yes, we can.
We can.
Nick and Christian now have three hours
to prepare their dishes before their guests arrive.
This is it.
Doesn't get more real than this, bro.
No, it doesn't.
We've properly put blood, sweat and tears into this industry.
Like, this is our moment.
Yeah.
Alright, so I'm gonna start off getting those spuds ready.
I'm gonna mandolin and soak them.
Yep and I'm gonna do... I'm gonna start off on the cake.
For dessert we've got, Sokolatopita with orange creme fraiche.
Cocoa powder and some flour.
It's a Greek cake that just soaks up all this syrup
and it's moist. Yeah.
Oh.
Meant to be working clean here.
Sorry, chef. It's alright, chef.
Don't let it happen again, yeah? I won't, chef.
Oui, chef. Oui, chef.
Dessert's been our biggest worry throughout the entirety of this,
of getting ready for the competition.
Yeah.
Alright, I'm gonna whip these eggs together.
Neither of us are bakers.
We are the kind of people
that'll sit there with a cheeseboard after dinner
and go to town on that.
I'm making two cakes.
Smelling good.
So, incorporate this
and then this is ready to go into the oven.
I need to get them baked and soaking in syrup
for as long as possible.
And now we get the main attraction.
So, we have the swordfish,
fresh in from Eden this morning.
The main is a dish that we eat at home.
I'll give you a hand there, chef. Thank you, chef.
I do have the more delicate touch
I've been told I've got a delicate touch.
Alright, Grecian god.
That's gonna have a beautiful crosshatch char on the outside
and a lovely little blush in the middle.
The swordfish is prepped,
I'm straight onto the entree.
I mean, roo is quite a dense gamey cut.
The roo needs to be cut up into small enough pieces
where you're gonna be able
to sort of not have to chew through it,
but you still get the texture of it being meat.
That way you're still gonna have a little bit of a mouth feel to it
without it tasting like meat sludge.
No one wants meat sludge, that's for sure.
No.
Well, I'm pretty sure Claudean's not gonna want meat sludge.
No.
I reckon we are honestly in a pretty good spot, bro.
Me too.
We've still got a bit to do. Yep.
But it's nothing that we can't get done
in the timeframe that we need to.
(SUSPENSEFUL MUSIC)
Alright. Moment of truth.
Beautiful. Beautiful clean knife.
The cake's looking good.
Let's go get ready for our guests.
Easy.
# Free in the sky of belief I can fly
# Ain't no telling what they're selling
# When they sip in the skies
# Keep this in mind... #
Let's just go in there tonight,
heads high, shoulders back.
I feel defeated after last night.
I've never imagined that we would end up in the bottom.
Being in the bottom of the leaderboard,
to be honest, I want them to fail tonight.
I do.
I wanna win. I want a chance.
And I don't care.
I'll say it like I want their demise...
Yeah.
..in order to have a second chance.
There's a lot of nervous energy tonight
because we believe that Nick and Christian
are our number one threat.
And if there's any team
that could potentially knock us off that leaderboard,
it's Nick and Christian.
# Piece of my shoes
# My view... #
Oh, my gosh.
Christian, better produce the goods tonight.
What I'm wanting to get out of this instant restaurant tonight
is what's come out of Christian's mouth
since we sat down at the table with him.
All this beautiful, amazing food
because he talks a massive game, old Christian,
so I'm so excited
to see if he actually puts that on the plate.
MARCUS: Mum is currently unwell.
Marcus, someone's missing today.
Where's Sonia?
Mum's a bit sick,
which means I'm on my own without parental supervision.
EVERYONE: Oh. Hey.
I'm a little bit free to flat my wings a little bit.
I would say.
Alrighty, guys, ready to get technical?
EVERYONE: Yes.
(DOORBELL RINGS)
Oh, my god, they're here. Oh.
Alright. You're ready?
You're ready?
OK, breathe. Right.
(EXHALES DEEPLY)
Composure. Yeah.
Don't let them see this. No.
Cuts close to the chest. Let's go.
No, we've got this.
EVERYONE: Hello.
Come on in, welcome.
They really look calm,
don't know if they've got the floating duck thing happening
where the feet are kicking but we can't tell on the surface.
MARCUS: Mum's a bit sick. She's gonna miss it tonight.
(SCREAMING)
The aprons are clean,
so I'm thinking
they've got everything under control.
Oh, man.
Alright, Let's do this. Let's do this.
(GASPS)
ANTHONY: Oh, this looks great. MARCUS: Oh, wow.
Oh, my gosh.
Wow.
This is like proper, this is like fancy.
If we were getting scored
on the way our instant restaurants looked,
then I would be absolutely terrified at this point.
PRABHA: Look at this.
Wow.
Supper club.
This restaurant is really intimidating
in terms of its decor.
I feel like the boys mean business.
ANTHONY: I love the green.
There's a whole bunch of encyclopedias there,
which I know Christian has read every single one
of those encyclopaedias
from back to front,
probably three times
and that's where he gets all these big words from.
And it's just them to a tee.
Welcome, everyone.
Welcome to 3181.
For those of you that don't know,
3181, is the postcode
that encapsulates all of Chapel Street.
The cool part.
It's a little ode to...
..our little ragtag family...
..along Chapel Street,
where after that 15 hour day where you've been run off your feet,
you can sit down, have a drink, eat some food.
This is your knockoff.
This is your Supper Club.
Woo, Supper Club.
We got a little bit more prep to do.
Enjoy yourselves
and we'll be back out to tell you more in a minute.
(CHEERING)
Oh. COCO: Incredible.
Beautiful, did the boys get a bit emotional then?
I think they did, right?
It meant a lot to the boys. Mm.
They had tears in their eyes when they were talking about it.
So, I think...
I hope that, that passion winds up on our plates.
Mhm.
(LAUGHTER)
Well, mum can be with us in spirit.
Cheers to Sonia.
ALL: Cheers to Sonia.
FEMALE ONE: Cheers. FEMALE TWO: Cheers, guys.
To this beautiful, instant restaurant tonight.
FEMALE: Mm. Coco and Pearls.
FEMALE: Yes. Back at the dinner table.
Back at the dinner tables. How are we feeling to be back?
Good to be back. Yeah.
Good to be back.
I can already feel that everybody's just waiting to machine gun us
with questions.
Who came up with the idea of the roses?
Where did you get that idea from?
'Cause I've never, ever seen anything like that before.
Coco loved it, so we went with it.
But what do you mean?
Tell me more.
You're saying that, that's something that I wanted that you didn't,
what are you saying? No, no, I went with it.
Obviously I'm really interested in the pasta dish
because I make pasta by hand and I love to make pasta.
You like your taste and you tell me something
and you are very vocal about it.
Yeah. That unfortunately sometimes
this is me being a pushover, I cave in.
I was not getting good answers.
And then the two seem to kind of argue with each other a little bit.
Why are you looking at me like that?
(LAUGHTER) It's all your idea.
Do you guys think you taste things differently?
They're coming at us so fast with all of these questions
and having a little dig.
The dessert,
well, I was completely perplexed by the dessert.
Claudean, the self-proclaimed front stabber,
you know, pressed the wounds, rubbed the wounds.
To me, it reminded me of breakfast.
The seats aren't even warm yet,
we literally just put our butts down.
Right?
Rach, looked good tonight.
The guests are here.
We need to get crackalackin'.
'Cause we need to smash out this entree.
Yeah, we're serving kangaroo tartare with saltbush and potato crisps.
I mean, we are in a really good spot here, bro.
The cakes are done,
that sugar syrup
needs to be evenly absorbed by the cake
so that there aren't any pockets
where it's too sugary or too dry.
Now, just so if I get any leakage,
it catches it. OK.
Like a lot of Greek desserts,
it's the syrup that does it, really.
Alright.
Capers and cornichons to match the shallots?
No, a little bit chunkier.
I mean, obviously, you want some textuality
on the dish.
Ooh, you should share that word with Claudean.
There are two teams at the table
that I know are gonna have a real keen eye for detail
on the plates that we give them tonight.
Coco and Pearls,
the bottom of the ladder, 50 points.
They're fighting for survival now.
And then Claudean and Anthony.
Next to cook.
Claudean also said at the last instant restaurant
that she was expecting huge things from us.
And then she did say she wanted us to deliver on them.
Yeah.
So, I feel that if we don't, we're gonna hear about it.
How long talking about our food...
Yeah.
..until I'm gonna get called a wanker tonight?
I don't think you will get called a wanker.
Maybe by Colin or Manu.
But I think the sentiment behind it will be very different.
('Y.A.L.A.' BY M.I.A. PLAYS)
# Y.A.L.A. #
# Guns go off when I enter the building. #
Oh.
(CHUCKLES)
They're here. I don't wanna...
Yeah, I do.
We got to, alright.
How's your apron looking?
I'm looking good. How's the kitchen looking?
Good enough. Good enough.
How's my apron? We all good?
Yeah, we good. We can't let...
We can't keep them waiting.
Yeah, we can't keep these guys waiting.
Here we go.
Good evening. (LANGUAGE UNKNOWN TO CAPTIONER)
Hello.
Nick, how are you buddy? Welcome, welcome.
How are you, mate?
No, all...
Looking suave, looking suave. Look at you, lovely jacket.
Thank you very much. Let's do this.
Let's go.
Good evening. (LANGUAGE UNKNOWN TO CAPTIONER)
(CHEERING) ANTHONY: The boys are here.
COLIN: How are we? Amazing.
RACH: Wow, looking snazzy.
Thank you.
Welcome, Manu and Colin.
Welcome... To 3181.
If everyone would like to turn over their place mats in front of them.
We're very glad to be here, guys.
Looking forward to dinner.
'Cause you guys talk a big game.
So, what's for dinner tonight?
What? Oh, no.
So, for entree tonight,
we've got a kangaroo tartare
with saltbush and potato crisps.
Oh, my gosh, raw kangaroo,
like, could I choose a worst dish for myself?
For main course, you have chargrilled swordfish
with a jalapeno and corn salsa
and nduja butter.
And for dessert, we've got a Sokolatopita
with orange creme fraiche.
MANU: Sokolatopita, looking forward to this one.
Yeah, very interesting.
I've never had kangaroo before.
It's gonna jump out of the plate.
It's like a big rabbit. Yeah.
CLAUDEAN: OK.
Oh, that's my worst one.
COLIN: Raw kangaroo at that.
Oh, my god. FEMALE: Yeah.
It's like 'Fear Factor.'
Menu reads well, now let's make it happen.
CHRISTIAN: Oui, chef. Oui, chef.
Looking forward to it. Thank you, guys.
Coco's 'Fear Factor' comment.
I don't know if it's strategic. I don't know what it is
but you know what,
we're gonna put up a banging dish so...
It's pretty fancy to me.
I would not order any of this
and when I look at it I go, "Wow."
After seeing the menu,
I definitely feel like they are going to be competition
because it's special, it's fancy.
The dessert definitely screams Nick
and the rest kind of screams Christian,
you know, the techie talk,
the saltbush with potato crisps
and you know,
it's like fancy schmancy,
you know what I mean?
What would you call this then?
Well, I don't know.
I've never seen anything like this in my life.
MARCUS: Chips and meat. I said...
Yeah.
I actually felt bad for Coco.
Ew.
Could be strategy
or it could be the fact that
she's just genuinely scared of raw food.
No. I don't know.
Oh, god.
But she's making lots of noise.
I think we're in for an interesting night.
Tonight, we're in Melbourne,
for Nick and Christian's instant restaurant.
I mean, I've got a couple of people who've never quite tried kangaroo
at the table.
I wasn't quite surprised, we did assume that.
And the tartare for the entree,
everything needs to really play together
on your palate,
so you get that wash of flavour over your tongue.
I'm gonna be blowtorching.
I need to blowtorch some of these macadamia nuts
as our garnish.
Alright, so I'm gonna get the saltbush ready.
You're getting that beautiful roo,
you're still getting that sweetness from the cornichons,
you're getting the saltiness from the capers
and then that beautiful saltbush
just riding over the back end of it.
(UPBEAT MUSIC)
Needs more of the chilli?
No, it doesn't. You don't think?
Alright. Or maybe a dash.
It's the most important part of a tartare
that not one element overrides another.
Maybe a pinch of shallot.
I don't want it to overpower.
Tartare. Have you got a tartare before?
Yeah, well, yes,
well, in the island culture, we eat raw fish.
Yep. MAN: Yep.
So, I love that.
I would never eat raw kangaroo, I've never tasted it
but I'm gonna give it a shot.
Cool.
It's a great entree
to start our palette for the evening.
Saltbush, potato crisps,
wow, you could not get more Aussie than this
but it's refined.
That is a very threatening entree.
I love kangaroo.
I love beef tartare.
How we serve it in Europe,
you actually have the raw meat in the middle
and then you have all of the condiments
on the side of the... And you mix it to your liking.
But texture. The texture is what I have...
What should we be looking for to critique them?
How we do it in Europe, we shave it,
it has like a dip paste kind of a texture.
We don't do chunks.
Tonight, we are coming in more critical than ever.
I wanna set an expectation
in a precedence around the table
of what we should be looking for
and taking into account when scoring.
So, who better to do that than Pearls?
I wouldn't say it would be on top of the crisp or chips
because then the chips gonna get soggy.
Pearls made it known
that she was the expert at kangaroo tartare.
It's a bit gamey.
It's very strong flavours. Oh, god.
Do they have kangaroos in the Czech Republic?
Made it much easier if it was more finer.
"This is what it should look like.
"This is what we should expect."
And I am hoping for a little bit of finer texture.
Maybe a little bit of manipulation on her behalf,
now that I think about it
because I didn't think of it that way before.
(DRAMATIC MUSIC)
The kangaroo on its own, cooked, for me, is like terrifying.
And then tartare for me is like something raw
is also like, quite terrifying. So, the...
But do you know what it's better than?
What? Raw pasta.
Oh, shut up.
(GROUP EXCLAIMS)
Too early? Yeah, too soon.
FEMALE: Too soon. Too soon.
CHRISTIAN: Alright, while these are frying,
I'm gonna start putting the tartare mix
into the ring moulds.
I'm hoping that the guests out there
are open to a new, little experience tonight.
You know, game isn't for everyone and raw meat's not for everyone.
It is a risk. Yeah.
That macadamia dust, that's perfect.
But also we're about to put a tartare
in front of a French chef.
He knows what that balance should be,
he knows the exact cut of the meat.
It's a daunting prospect.
Alright. You got Colin?
I got Colin. I got Manu.
Alright. Let's go.
(UPBEAT MUSIC)
CHRISTIAN AND NICK: Entree is served.
Thank you.
(UPBEAT MUSIC)
Thank you.
Looks soggy.
PEARLS: That's why it's gonna be easier for you to eat.
Yuck, no.
NICK: Just to your right, Prabha.
CLAUDEAN: Oh, service is impeccable.
Wowser.
Thank you.
He gave me a big chip.
Did you see how fast they got the plates out?
RACH: Yeah, three at a time.
(SUSPENSEFUL MUSIC)
When Colin and Manu start tasting the dish,
I couldn't be prouder of what we've accomplished.
(SUSPENSEFUL MUSIC)
(CRUNCH)
Thank you, gents.
NICK: Thank you. Thank you.
Bon appetit.
From raw kangaroo,
I'm expecting to taste a very gamey, gamey meat.
(SUSPENSEFUL MUSIC)
MALE: There's spice.
Oh, my god.
My god.
You've got this, Coco.
MARCUS: It's good. RACH: It's beautiful.
I'm picturing a meadow somewhere far away,
yeah, on an island somewhere
and I'm just chewing.
(INDISTINCT CHATTER)
I'm struggling.
(INDISTINCT CHATTER)
(SUSPENSEFUL MUSIC)
I think it's beautiful. Yeah.
Yeah, yeah, yeah, it's a beautiful dish, yeah.
I think the texture...
Yeah? ..it's really like, so different.
I took two bites of the tartare to be fair,
enough so that I could experience the flavours.
It just wasn't delicious for me,
that's what it came down to. OK.
What I have missed in this dish is garlic...
MALE: Yes. FEMALE: Oh.
..so we do tartare,
we serve it with a deep fried bread
and we just garlic our deep fried bread
and then we add the tartare.
It's a good dish but I know I could make it better.
I can't get over the texture.
OK. That's like mince meat.
Yes, it is. Raw minced meat.
OK. I get it.
But the flavour was good. Yeah.
And it wasn't gamey.
I expected it to be...
..taste really gamey
but it wasn't
and I think that this is Christian and Nick
on a plate for sure.
So, you appreciate the...
I definitely appreciate it.
The only thing that I could put a negative on
is I wanted more chips.
First time for you? Yes.
Not the last? No.
Great.
I really enjoy a kick to my food.
So, when I felt that as soon as I took the first bite,
I was like, "Yep, they're on their way."
I'd have that at a restaurant, to be honest.
I'm like, it sounds like
they're coming out with a strong start
based on everyone's reactions,
although there are two dishes to go.
Exactly.
And if I know one thing,
based on our cook,
is that anything can happen
and all it takes is one bad dish.
(SUSPENSEFUL MUSIC)
(CRICKETS CHIRPING)
Nick and Christian for entree,
you served kangaroo tartare
with saltbush and potato crisps.
I mean, a lot of people would think that tartare is a really easy dish
to put together.
But there's a many different layer to a tartare
that when you put in your mouth that you have to expect.
I'm a big fan of it
and I hate being disappointed if it's not done well.
This was...
(SUSPENSEFUL MUSIC)
..top notch. Thank you.
Alright?
I think the meat was diced beautifully.
I loved the acidity of the capers.
They're just a classic tartare flavours.
The saltbush, yeah, liked it.
I would've liked it like a few deep fried leaves
or something on top there
just, you know, for a bit of, you know, show us the saltbush.
Yeah. But...
..obviously being Irish, I want more potato chips
but anyway but I, yeah, great start to a meal.
Clever start.
Very refined, full of flavour.
Well done. Thank you.
Next course, guys.
We've got a swordfish,
a very challenging fish to cook, under or over
and you guys are? Kaput.
Good luck. CHRISTIAN AND NICK: Thanks, chef.
Thank you. Thank you.
Oh.
Oh, Jesus.
Oh, my god. Ooh wee.
OK.
OK, we, we did it.
We got this now.
After the comments from the judges,
if we continue this standard, this consistency,
we can definitely take out that top spot.
MANU: First course?
You are on the top,
so we've gotta ask,
where do you reckon it's going?
It's heading into an upward trajectory for sure.
Yeah.
The entree was really, really yummy
and I was like,
I had an expectation and for me they exceeded that.
80, 89, 90, trajectory?
I don't like to put a number in it.
We would still wanna be at the top of the leaderboard
by the end of tonight.
If they sit directly under us, we'd like that too.
Yeah, we'd allow that.
Sorry to remind you. Yes.
Well, you are bottom of the leaderboard,
how are you feeling?
You know what, I'm still optimistic.
It's not over until it's over. Yep.
And I'm a fighter and I'll always fight until the end
and I will always be my own cheerleader.
This is a competition, you know
and I want us to have another chance.
It may sound terrible
but if that means them slipping up
and falling below our score tonight,
then I would be happy.
# Yeah give a run like this. #
After serving a stunning entree,
Nick and Christian are cranking up the barbeque
for their main course.
NICK: I'm fired up. Mate, After that...
# Bring it up... #
like...
We just served a tartare to a Frenchman.
Yep. And I think he liked it.
I think he might've liked it.
For main, we are serving chargrilled swordfish
with a jalapeno and corn salsa
and nduja butter.
I'm straight out to the barbeque with the corn.
I'm working on this salsa.
I'm making sure that I'm getting rid of all the jalapeno seeds.
Yep.
Just so we sort of play to the crowd a little bit, hey.
We know that we've a few issues around the table
when it comes to heat.
The jalapenos are there for the jalapeno flavour,
they're not there for the heat.
No.
# Oh oh oh... #
Start getting that beautiful snap and crackle
that you're wanting to hear from corn.
# We're growing fired up... #
Not burning but you're still getting the colour
and you're still getting the flavour from the charcoal into it.
Alright, corn's just starting to come off here.
Yep.
I've got two ice baths ready, I'm making a third.
At this point, it's starting to become
a really well oiled machine.
We're working in sync.
Putting the corn straight into an ice bath.
It's gonna give it a little bit of freshness
and it's gonna mean that this corn doesn't overcook.
We could take the top spot here.
All we need is one more point off Radha and Prabha,
they're sitting on 87.
If we consistently get eights across the board then...
That's 88. ..that's 88.
So, how do you feel that you're the last to cook?
Are you worried, stressed, excited?
I'm more excited. Yeah, I'm excited.
I'm excited to have everybody in our home.
Yeah.
And yeah, just see what happens.
Seems like the kitchen is a big monster
and the MKR kitchen
and it sucks people up and spits them out on the other end
with their hair like this... That's right.
Is that a personal attack? Was my hair like that yesterday?
No, no. Like, everybody seems to be,
I'm like, "What happens in that kitchen?"
Look, that MKR kitchen is nobody's friend.
As Claudean described it,
it's a monster that eats you and spits you out.
So, she knows what she's expecting now.
She's expecting to be chewed and then spat out.
Alright.
This grill's nice and hot, Nico, so...
NICK: Yep.
..here we go.
I'm praying for you.
Swordfish is a notoriously hard fish to cook.
I'm gonna get that cross hatching going on the top.
Yep. And then in the oven,
150 until it hits 70 degrees. Yeah.
This is probably the most important piece of fish
I've ever cooked in my life.
Ooh, ba-ba, barbeque.
What are we, barbequing?
Yeah, we're getting a nice, little cross hatch done
on this swordfish steak.
Nice size and nice thickness. I like that.
It's a very tricky piece of fish to cook, isn't it?
It is.
It's either over or under or perfect.
Yeah. There's no...
There's no hiding with a fish like this.
Yes. Just marking on the barbie
and then we're gonna finish it off in the oven,
get it up to just under 70 degrees
so when we pull it out,
it's gonna rest up to that beautiful medium
with hopefully a little bit...
So what's the purpose of the barbie?
Just to give...
To get that charcoal flavour into it.
OK.
Get that beautiful colour onto the meat
before we finish it off,
making sure that we can keep control of the heat.
I'm crossing my fingers
because that is a difficult piece of fish to cook.
Yep. And there's 12 of them.
Make sure the judge is getting the best though.
We are. (LAUGHS)
Alright. Thank you.
Good luck, mate. Thanks, Manu.
(EXCITED CHATTER)
I've never had swordfish before
so I don't really know what to expect.
I know what the whole swordfish looks like.
It's got a sword. Yeah.
But I don't know what the steak of the swordfish looks like.
OK, cool. Yeah.
If it's the one that has lots of rings
and a thing that looks like a hole in the middle.
(LAUGHTER)
But yeah, I don't really like fishy fish.
Because we've already had one restaurant
where it was a bit too spicy. Yeah.
And there's jalapeno on here as well.
PEARLS: It's not just, and there's nduja butter.
What's in nduja?
It's like a sausage. A spicy, sausage meat.
OK, it's always gonna be a good night for me then, huh?
I had swordfish before.
It's fleshy white fish, oily,
it comes across can come across as fishy.
However, because they going with that Mexican flavours,
they obviously, know what they're up against.
I'm setting expectations at the table really high
so the boys can be held accountable when it comes to scoring.
Obviously, looking back at what the entree was,
there was no spice written on it, but there was still a kick to it.
Now there's a kick written on it, now I'm expecting a kick.
I'm expecting a kick in the fish.
(LAUGHTER)
Wait, a kick in the what?
(LAUGHTER)
It's like, I can't take that back now,
so I'm just gonna own it. I'm just gonna own it.
You're gonna be the kick in the fish girl.
(LAUGHS)
(MELODIC MUSIC)
Lookie, look at these.
Oh, they look great.
Alright, so that table has an expectation of us
because of our experience, because of our knowledge.
The pressure is intense.
Alright, fish is in the oven, gonna test that salsa mix.
I think I know what, what more I need,
what it needs.
The plan is to have that salsa as the real fresh, lively element
on the dish.
Salt. Yeah.
It needs a little bit more salt. Not much, just a little bit.
Bit of pepper.
No, there's enough, there's enough spice in there,
we don't need to add pepper. Yeah, go the vinaigrette.
And this nduja butter
is such a beautiful, beautiful product.
The butter has just help sort of mellow out that spice,
Having that really salsa and nduja butter
to help cut through that swordfish.
I'm really excited to see how this is received by the guests
because I know how good a dish it is.
Yeah.
No more butter, that is bloody perfect.
So say if Christian, his main is as good as his entree.
Yep.
And you're up next. Yep.
What do you reckon?
How will you stand up against?
Listen, guys. No. (LAUGHS)
My food, our food is totally different to this.
Oh, hold on. You can't compare it.
Oh, can we just change that record there?
Just change the record. You can't compare it.
You'll go home, hopefully.
Are you, are you threatened by this menu?
Just let me talk. I'm not threatened, Colin.
I'm not threatened by anything.
You'll go home from my home. With an aneurysm.
Feeling... (LAUGHS)
Hopefully, feeling full and satisfied.
OK.
Without a doubt, yes, ours will be better.
Saying yours is better.
But you just really just wanna be Christian, don't you?
Oh, look, I wanna beat him up.
(LAUGHTER)
I feel like my blood pressure is rising right now.
Yeah.
Uh.
The salsa is plated, the butter is sitting there
and all we can do is stand there and stare at this bloody oven.
(TIMER BEEPING)
Timer goes, it's time to pull out the fish.
Alright. Sweet Mary, Jesus,
I wanted them at 70 degrees.
I don't wanna look.
62.
You know what, we're gonna have hot nduja butter
going over the top of them.
They're sitting at 62 degrees.
And in my head, I'm thinking, didn't you say 70 degrees?
If it's under, it's gonna be rubbery,
but the fish goes back into the oven.
I am worried it's gonna overcook it.
Housemates Nick and Christian are about to serve their main course
of swordfish, but is it cooked?
62.
Would it like, really just walk me through this though.
So, and feeling them, these are ready.
They're ready.
They're gonna continue to cook as we take them out.
They're gonna rest up to temperature.
I'm stressing out
because I don't wanna serve raw fish.
Oh, I'm nervous.
I'm nervous.
It's fine, Nick, it's fine.
Christian, I'm like, I'm keeping myself together.
Nick, Nick.
I, no, no, no, no.
I'm keeping myself together.
It's alright. I trust you.
I'm still confident in this dish.
Alright.
OK, let's start plating.
Do you want me to go over with the nduja butter?
Please.
I'm happy with these.
I am really happy with these.
This is looking exactly like I was hoping.
Man, that vibrancy in that nduja butter, that red.
As excited as I am to have our main on the plate
and it's looking beautiful.
I'm still worried about this swordfish.
That one's Colin's, yeah.
I've got my Manu's. OK.
Let's go.
Nick and Christian come out of the kitchen
and I noticed a bit of sweat on the brow.
Something's going on in there.
Bit of shine on Christian's head.
BOTH: Main is served.
Thank you.
Mm, talk in a big game. Now where's it going?
Just behind your chef.
Thank you.
That might be spicy.
Yeah.
Thank you. You're more than welcome.
Thank you, babe.
PEARLS: You can smell the spice. I can.
Thank you so much, thank you.
It's the first thing that Colin did was cut the fish in half
and pull up the centre and show it to Manu
and we cannot see a thing from where we're standing.
I'm not as confident as I was when I watched the meet the entree.
COLIN: Thanks, guys.
BOTH: Thank you.
Bon Appetit.
I've never seen meat this texture before.
Beautiful texture.
Spicy. Nduja.
MANU: Just try it and then you find out.
I am, but I'm scared.
I don't want to choke for half-hour.
It's not like you're gonna die.
Mm-hmm.
Oh, god.
(CLEARS THROAT)
I look over at Coco
and she's making all sorts of funny sounds.
We're on the second course. (CLEARS THROAT)
Oh, ew, oh.
Oh, no!
Coco, it's not that hot, just eat it.
I thought the texture was beautiful and I loved the salsa.
I'll bet it wasn't spicy enough.
I didn't get that jalapeno kick.
The nduja butter, awesome,
super umami flavour, which I loved.
I'm still eating it.
And I'm not a big fish eater, so I think that says a lot.
I think the boys have done well.
I expected obviously, a kick in the...
Fish. Yeah.
..kick in the fish. (LAUGHTER)
There wasn't even a slap.
(LAUGHTER)
Very good.
COCO: It was about a tickle.
Coco, we've seen a lot of facial expressions.
Like the flavour. Honestly, it surprised me
because I was expecting this to be spicy.
I scraped the stuff off the top off.
The nduja? Yes.
I thought that the corn would be like more mashed-up
like into like some sort of a sauce.
I couldn't taste the char.
For Christian's calibre
and for his speak I would've expected more.
It was a good dish
but a lot of guys at the table are feeling what we feeling.
Yeah.
Yeah, there's a little bit of hope rising.
Nick and Christian, for main course chargrilled swordfish,
jalapeno, corn salsa and nduja butter.
How do you think you went with this dish?
Did you try it all together?
No, chef. No.
Oh.
You're in the business, yeah?
Oui, chef.
Hearing this from you, it's upsetting.
Yep.
No excuses.
We didn't taste it altogether.
So you don't know what you serve to us,
you've got no idea. We, we, we...
No, you don't. No excuses, Christian.
No excuses. No, you don't
because I tell you what,
listen to what we've gotta say now because you've got no idea.
Right.
I'm a bit harsh because I believe in you.
OK. Oui.
A lot of seasoning is missing,
there's not enough salt and pepper on that fish.
If you had one bite of that fish alone,
you would've known that and then...
Yes, Chef.
..and then you could have added on top of it.
Yeah.
I'm not understanding the reason why you would start on the barbie
and finish in the oven. For me, if you're gonna cook barbie,
you just cook barbie all the way through.
Yeah.
Which mean you would've got more charred flavour,
there's no char here.
And then you cook the fish on the low temp
and it's kind of, it's not overcooked,
but it's got spongy a little bit.
Yeah, yeah.
You know the first word that's in the salsa is jalapeno.
Jalapeno is like, you know, I dunno if you took the seeds off
or just, do you want a bit of a smack of heat in there.
Yeah.
It was a good dish, don't get me wrong.
One thing I told, Radha and Prabha was, don't hold back,
like don't give us, give us what you got.
You know what I mean? Come in with all guns blazing,
the nduja butter we were promised on the menu
after work, your mates are sitting around here,
you'd have that butter, red-hot
and we'd be drinking a beer and be going, "How good is that?"
So it's a good dish but with few tweaks along that
and you trying the dish yourself. Yeah.
You could have delivered a better dish.
Thank you. Cheers.
Just give us a great dessert, guys.
Yeah. BOTH: Thank you.
MANU: Cheers.
It's a little bit disappointing that we weren't able to produce the dish
that we knew that we could.
But if we can produce this cake
that we know is an absolute winner of a dish,
we can still gun for that top spot.
What we need now is to make sure that we taste everything
before it goes out.
Both the judges have both said a good dish.
Yeah.
After main, I think we're still sitting in a good spot.
We're gonna load up the dishwasher. Yeah, Yeah, yeah.
I can't see us going home after time.
Going home after time.
It's either top of the leaderboard or second.
Second again.
For the dessert, we're making Sokolatopita
with orange creme fraiche.
We've gotten most of the prep for this done already,
the cakes are baked.
We want it to be cooked all the way through,
light and airy, but moist.
I mean, we just gotta hope that cake isn't dry.
What do you think?
I think we've got enough to take out a piece and give it a taste.
Just give it, give me a little.
I can hear that, that's moist.
Yeah.
Like, it's crackling. Yeah.
I think Coco and Pearls could be worried
they would've come into this dinner
hoping that we might completely stuff up.
Big picture of this goes well.
I can see us getting up the top of the leaderboard.
Yeah, same.
That raspberry dust, oh, yeah.
We only need 88 points to beat Radha and Prabha.
We can cook our way to the finals here.
I've never had so, Sokolatopita. Did I say that right?
Sokolatopita.
ALL: Sokolatopita.
Chocolate cake, orange. Yeah.
Creme fraiche.
Whilst it could be perceived as like a simple dish
that doesn't leave you anywhere to hide.
On paper, I don't know what it's gonna look like,
but it sounds a little bit safe.
The creme fraiche can be kind of heavy and overpowering.
So it depends on the way that they've done the chocolate
in this dish.
Dark chocolate with orange is what I always go with.
If it's simple and it's tasty, you've met the MKR brief,
so I'm expecting this chocolate cake
to be one of the best chocolate cakes I've ever eaten.
Now let's do this.
Let's do this.
So we've got 16 slices of cake here,
but this is for us to try.
OK.
We didn't taste the swordfish.
So now with dessert,
we need to make sure that we taste every element,
we taste them all together.
Is that too, is that too moist?
Let's find out.
This looks like a soggy sponge.
I'm getting nervous now, bro.
Don't, trust yourself.
I am afraid that this particular bake might be too moist.
It's not looking good.
It seems too wet.
It is supposed to be a moist cake, remember?
I know, but taste it.
It's not good.
Way too sweet.
Well, this, this was the first bake.
Yep.
We're gonna flip that one now.
Yep.
We get eight pieces outta that one.
So at least most of them are gonna get that.
And we're gonna be able to find the best pieces in here
that are the best, OK?
We can make this happen. Mm-hmm.
OK. Yeah, I'm calm.
I've got the second cake,
so I pull that out of the spring form
and flip that over.
Please be right, please be right.
(TENSE MUSIC)
(SIGHS)
The first cake that I baked was way too wet
and way too sweet.
I'm getting nervous now bro.
We've got the second cake,
so I pull that out of the spring form, flip that over.
Please be right.
(EXHALES)
That second cake, it's way too wet.
I can't figure out why.
Nick's done this cake countless times before
and I don't know what's happening.
The top of it's still moist as well, bro.
Hey, hey.
I am absolutely devastated.
There's time enough to make another cake,
but you can't soak it in the time that we've got.
I do not want to serve this cake,
but we've gotta plate it up.
There's nothing we can do about it now
except give him a chocolate cake.
No. OK.
What are we gonna do to balance out this sweetness?
The only thing that we can,
let's put some Cocoa powder on the plate.
If you could have a conversation with your ten-year-old self,
what bit of advice would you give your current self?
Oh, I have one. COCO: Go ahead.
All in, go all in.
Even if it's like, I feel like I found my passions early
because even when I hadn't found my passions,
whenever I found a hobby, something I liked,
something I kind of like, something I didn't like,
I would go all the way to find out if I did or didn't like it
before I moved on. Does that make sense?
TOMMY: Yep. RACH: Yeah.
If you are always like half-assing things and like,
oh, I kind of like this, I kind of like that.
Even if I didn't like something, I would try 100%.
Then you move on and you slowly
eventually, find the things you love.
Marcus is on the rampage. (LAUGHS)
No one to tell him what to do. No one to tell him to be quiet.
RACH: That's great.
Always go all in even if it sucks because at least if you're not,
if you go all in on something that sucks, you know for sure.
You're really going all in here. Yeah, I like this.
Do you wanna say that one more time
because the first three times we didn't get it.
(TOMMY LAUGHS) What do you mean?
You just said the same things five different ways.
Oh, Sorry Claudean.
Mum's away and now Marcus is trying to talk like Christian.
Mum's not here to tell me to shut up.
So I just kept going. Alright, shut up.
(LAUGHTER)
It's a little smile of creme fraiche.
I'm just so worried.
Dude, all we can do now is get it out.
This is so against everything for me.
Yep.
I was sick in the stomach
trying to decide which one of these terrible slices
I was going to put onto a plate.
We've got Coco and Pearls at the bottom of the leaderboard
at the moment.
This is a competition, now there is strategy at play.
Raspberry on there and then we're gonna serve.
That dessert is putting us at risk.
Who's this?
That's Colin's. Colin's.
I got Manu's.
Alright.
Let's do it. Let's do it.
(SUSPENSEFUL MUSIC)
BOTH: Dessert is served.
Walking this dish out,
I'm not proud of what we're putting down in front of our guests.
Thank you.
Thank you so much, Nick.
Thank you. You're more than welcome.
Thank you.
Am I more than welcome?
Of course, you are. (LAUGHS)
Thank you.
Nick and Christian seemed a little discouraged and a little nervous
after the last dishes they had brought out
if the boys deliver a bad dessert tonight,
there could be a chance of us staying in this competition.
(SUSPENSEFUL MUSIC)
The judges are about to taste Nick and Christian's dessert.
I know that this is not a good dish.
And by the time that we did taste it.
It was too late. Yeah.
(SOFT SUSPENSEFUL MUSIC)
Thank you, gents.
Bon Appetit.
(SOFT SUSPENSEFUL MUSIC)
I'm expecting that beautiful rich chocolate flavour.
It's raw.
Mm, it is.
Is it raw or?
It's wet.
I'm not happy, I think it's raw.
It tastes like glug.
(LAUGHS)
For me, this is unfortunately a no.
It was like cake mix.
It was like that but with a crust on it.
There's a lot of agreeances at the table
regarding the disappointment of this dessert.
I think there's a difference between moist cake and wet cake.
What I'm getting here is wet cake, I'm not enjoying wet cake.
(LAUGHS)
We were never ever forecasting this to happen for Nick and Christian.
I'm shocked.
My socks are shocked.
It's shocked my socks off.
It's happening, it's shocking and we're kind of excited.
Now it's time to face the music on dessert.
Mm-hm.
We know it was subpar.
Nick and Christian for the dessert,
Sokolatopita with orange creme fraiche.
I did find the texture quite wet.
And I think if you had baked it a little longer
it would've taken the syrup better.
I think the syrup really just has taken over, it's very sweet.
The only thing that I can really enjoy is that creme fraiche,
to be honest with you.
You guys started really high
then dessert is just hasn't finished your three-course meal well.
Yes. Yep.
Sorry, gents.
It's all good, chef. Thank you.
It really hit me,
it was like the cake itself wasn't cooked enough.
Yeah, so number one, the cake didn't finish its cook.
I think you know, you guys know, you know what you're talking about.
Yeah.
But it's a different ballgame when you get in there.
Yeah, definitely.
We didn't finish on a high note unfortunately,
but enough said.
Thank you, chef. CHRISTIAN: Thank you.
Thank you, guys.
We'll call you back for your scores shortly.
BOTH: Thank you.
That table has an expectation of us.
Could that play into how they mark us?
I think definitely.
Nothing that we didn't know was coming.
All we can do is wait now.
It's now time for the guest teams to critique Nick and Christian's dishes
and give them a score out of ten.
For our entree, we had the kangaroo tartare,
obviously, not something that I'd normally ever go for.
Yeah. Superb dish.
It was sensational. Yeah.
Like one of the best entrees we've had so far.
I think so too.
Yeah. I enjoyed it.
Tartare that I never wanna eat another raw kangaroo in my life.
Tartare, raw, raw.
Then came their main and it was swordfish,
overall, I enjoyed it.
I loved the butter.
Yeah. That was beautiful.
The fish itself was underseasoned,
which yes made it such an underwhelming experience for me.
Yes, that was disappointing.
Coming onto the Sokolatopita
obviously, was really, really excited.
And then just seeing immediately as I put my spoon into it.
Yeah. Just wetness.
It was a little underwhelming all in all
considering the game that they talked up.
I had very high expectations
and unfortunately, they didn't meet the mark with the main
or the dessert.
I think final score, six outta ten.
It was a little below average for me.
What are you thinking?
Yeah, definitely hit below average for me.
I'm thinking a four.
Yeah, I agree, a four. A four.
I think we should score them a four.
No, we're going five. Oh, are we?
Yeah. OK.
We said five. (LAUGHTER)
Overall, what do you think?
Six or a seven. I reckon we go with the seven.
OK, let's do, good job.
We have to be fair as we have been with every other team so far.
Mm-hmm.
For me, what would feel right, weighing up everything,
would, and being lenient,
to be honest, would be a six overall score.
Yeah.
No more time for speculation.
Has entree and main done enough to pull us away
from a terrible dessert?
I definitely hope that we're not on the bottom of the leaderboard.
In Melbourne,
Nick and Christian started their night with a brilliant entree
but ended with a disastrous dessert.
They need to beat Coco and Pearl's 50 points
to avoid being at the bottom of the leaderboard.
Nick and Christian, thank you for your warm hospitality
and exceptional service here at 3181.
Now it's time for the scores.
The guest teams have given you a combined score of...
..28 out of 50.
A little bit harsh on us, whether it's strategic or what.
And now it's our turn to score each dish out of ten.
For entree, you gave us kangaroo tartare
with salt, bush and potato crisps.
Great display in less is more.
Tartare was perfectly cut, had everything you wanted.
Tartare seems to be simple but it isn't.
And it was a well-balanced, great flavour, well-seasoned.
I think he was a brilliant start of a three-course meal.
So for your entree tonight, I score you a nine.
The score I'm giving you for entree is a ten.
(CLAPPING)
Ten. (BOTH CHUCKLING)
We've just gotten a ten from Manu serving him a tartare.
Oh.
There is no higher compliment to that dish
than the feedback and the score from Manu.
For main you served chargrilled swordfish,
jalapeno corn salsa, and nduja butter.
I think you should have cooked the fish all the way through
on the barbecue, get more char, more flavour.
Got a little bit worried about the whole chargrilling
and overcooking and that sort of set you back.
The salsa had, it was bright, it was fresh,
but it was missing a few elements.
For your main course tonight I score you a seven.
The score I'm giving you for your main course is a seven.
We were so close to an amazing main
and it was just not what it should have been.
For desserts you gave us Sokolatopita
with orange creme fraiche.
We know we've had dramas with this,
the cake was a little bit undercooked.
Yeah. From the start, we had a problem
and we couldn't really fix it to the end.
Undercooked, too much syrup, too sweet.
For your dessert tonight I score you a three.
The score I'm gonna give you for your dessert is a two.
Thank you. Fair enough, thank you.
That hurts.
It's hard to hear, but it's valid.
It's fair.
So Nick and Christian,
that gives you a grand total score of 66.
BOTH: Thank you.
I think it's fair with what we put up.
Yeah. Definitely.
The scoring from the judges, fair.
The guest teams score a lot harsher than the judges.
With a score of 66,
Nick and Christian have moved into fourth place
with only Claudean and Anthony left to cook in this round.
We're safe.
And you know what?
Who doesn't love a comeback story?
Well, we've got one more instant restaurant to go
and we're going to Brisbane and we cannot wait.
Alright, well good luck to you guys and we'll see you in Brisbane.
ANTHONY: Thank you.
Alright, let's go.
(LAUGHTER) See you then.
Claudean's talked a lot.
I want to see if Claudean can cook.
See you guys.
If we don't get amazing Italian,
I'm not gonna lie, gonna be a little bit disappointed.
This is it.
Going into this next instant restaurant,
we have one more chance to make it through to the next round
on this competition.
And I don't wanna wish them the worst, but also I do.
(LAUGHS) Yes, girl. (LAUGHTER)
Just can't be that hard to beat 50.
That's right. Keep us in the game.
Yeah, we're coming for you. Moo Crew.
Number one.
Captioned by Ai-Media ai-media.tv