NARRATOR: Previously... Whoo-hoo!
..five teams from across the country...
Cheers, babe. TWINS: Oh, my god!
..began their fight to become MKR champions...
This was our dad's favourite.
..pouring their heart and soul...
Are you OK, Pearls? It's just hit me.
..into every dish.
I couldn't really fault it. A ten.
BOTH: Wow!
So far, Radha and Prabha hold tight
to the top of the leaderboard,
leaving Coco and Pearls at risk
of elimination on the bottom.
How are we gonna recover from this?
And through all five instant restaurants,
one team have been blunt...
Wanker. Oh!
..bold...
My pasta will be, definitely, better than this.
..and brutally honest.
Your pasta was shit!
(DRAMATIC MUSIC SWELLS)
# Go for the win... #
Tonight...
CLAUDEAN: Anthony! Yo!
..Claudean and Anthony face the heat.
Are we gonna get something amazing?
I don't wanna talk myself up.
Oh! It's a bit late for that! Hello?
(LAUGHTER)
And with elimination looming...
I'm just gonna go and see what's happening in the kitchen.
(DRAMATIC MUSIC SWELLS)
(ALL EXCLAIM)
Is that allowed? No.
..will Claudean taste success...
Hey, guys.
CLAUDEAN: What the hell is going on?!
(LAUGHS)
..or can Coco send her packing?
If I throw Claudean off her game...
Oh, no! What's happened?
..maybe that could be enough.
At the end of the night, one team will be eliminated.
We just don't want to lose to Anthony and Claudean, do we?
No. Not to them.
(DRAMATIC MUSIC CONTINUES)
# I ain't worried about it... #
Tonight we're in Brisbane
for the last instant restaurant of this round...
# I ain't worried about it... #
..at the home of married couple Claudean and Anthony.
Anthony?
Anthony!
Anthony?! Yo!
We need to get this house clean, get ready to go.
We have a big day ahead of us,
but we're starting like any other normal day.
I'll be yelling at you from the kitchen.
That means she's calm.
Honey, the pool's looking good. I'm ready to go.
We feel strong and confident.
Oh, yep, looks good! OK, let's do this!
Alright, let's go. Let's go.
(UPBEAT MUSIC)
I'm Anthony, and this is my wife, Claudean.
"My beautiful wife, that I'm so in love with."
Oh. (BLEEP)!
Hi!
Meatballs.
Get into that rabbit, Mike - you'll love it!
I am your quintessential Italian.
I just love to cook.
And our real passion is our little market stall,
selling Italian doughnuts.
Zeppole, we call them in Italian.
Our dream is to grow our market stall into something bigger,
like a cafe.
Don't burn those doughnuts. I'm not, man. Chill!
We do food from the heart.
We're here for the win.
We've got this in the bag.
Alright, honey, let's go. Where are we going shopping first?
Head to Woolies. OK.
This competition, for us, is a really big deal
because I've constantly said
I cook simple, home-cooked, family food.
This cook tonight means the world to me.
Yep.
To be able to win this and to cook good, wholesome food,
wouldn't that be a dream come true?
Claudean and Anthony have five hours till their guests arrive.
We're the last team to cook, and I get to do it with you.
And you're the only one I want cooking for me.
Oh, thank you, darling.
I'm proud of us to be able to do this together.
So, cooking together, in the kitchen, with my number one,
it will elevate us to that next level.
I wouldn't be able to do this without you,
because you keep me calm, and I feel strong when you're next to me.
Yeah, and I think you're a great cook.
(UPBEAT MUSIC)
Who's at the top of the leaderboard?
Radha and Prabha. Can't wait. Yeah.
You're very competitive like that, aren't you, honey?
Claudean has really talked up a huge game.
We're ready to be challenged.
(BOTH LAUGH)
Game on.
Coco and Pearls are at the bottom of the leaderboard.
Yep, sitting on 50.
I think we're gonna smash it, actually.
It's a no-brainer, really.
Do you think they'll be strategic in the way that they score us?
Well, they said they weren't gonna be strategic, so, hopefully...
Do you believe them?
COCO: Claudean has been so critical of everybody's pastas.
She is straight up,
but it's, like, usually not in a nice way.
It's usually in quite a mean way.
Yeah, tonight is the most important night of the competition for us,
because we could be going home.
OK. Come on, let's go. OK!
I'll get the trolley, I'll get the trolley.
Pull out the list, honey. Alright.
Let's go. Alright.
I've written it all down. Get your pen out.
OK, mushrooms. What are they for?
These are for the stuffing for the ravioli.
Tonight, for entree,
we are making ricotta, spinach, and mushroom ravioli
with a white wine sauce.
OK, so, we'll get this baby spinach.
This is going to be for the ricotta stuffing.
So, I'll get quite a few because it cooks down to nothing.
(UPBEAT MUSIC)
COLIN: Ricotta, mushroom, spinach in a ravioli.
It's a classic dish.
I hope she makes the ricotta,
and I hope there's a lot of spinach in there.
OK, I'm getting three, just in case.
I am not giving Christian the satisfaction
of me forgetting about anything, I can tell you that right now.
I've definitely lost count of the amount of times
that I've been called a wanker by Claudean.
Thank you very much. See you later.
Alright, let's go.
It will be quite nice to be able to give my opinion on food
without having those little comments.
Hurry it up so we don't run out of time.
MANU: I think Claudean and Anthony
have to deliver a good pasta dish tonight.
She has criticised all the pasta in the past.
So, it's your turn, darling.
(UPBEAT MUSIC)
ANTHONY: Alrighty.
CLAUDEAN: OK, let's head off to the butcher's.
What do you think the teams are gonna think about our menu tonight?
Well, I think they're gonna see a good wholesome meal on the plate.
I'm hoping that people feel the love in my food,
because I do cook with a lot of love.
(UPBEAT MUSIC)
Oh, hope it's nice and thick cuts. Yeah.
Do you have some veal osso bucco?
MAN: Yeah, definitely.
For our main tonight, we're making osso bucco
with anchovy gremolata and polenta.
Do you think one per plate is a good serving size?
Oh, yeah, definitely. OK.
Osso bucco - classic Italian dish.
It's sort of a peasant style dish,
where the meat is cooked on the bone.
If it's packed full of flavour and cooked well, it can score high.
Just gotta look beautiful for some fussy people at the table
who like fancy...fancy food.
Claudean has talked up a big game.
If she falls flat of what she's meant to do tonight,
she's in trouble.
CLAUDEAN: Thank you so much. MAN: That's OK.
We would prefer it a bit thicker, but the veal looks beautiful.
Cheers. Thank you. See you later.
Right, we've got everything we've needed.
Now, let's get home and get cooking! Get home.
(UPBEAT MUSIC)
We just remain calm, consistent,
and really stick to the reason why we're doing this in the first place,
for our love of food,
and for our love of producing good food for people.
OK, this is it, Anthony.
Come on. Let's get this done.
(UPBEAT MUSIC)
Mu crew, Mu crew. Let's go.
Alright. You good?
The name of our instant restaurant is Papa and Mama Mu's.
Mu is our last name.
Me - Mama Mu. Him - Papa Mu.
Presentation is key.
I want everybody to feel like they're sitting outside
in the Amalfi Coast, or somewhere fancy in Italy.
We want our instant restaurant to encapsulate who we are.
I want lots of candles everywhere.
The Polynesian influence and the Italian influence.
So, we want everybody to feel that.
I don't know why you've got the fork on that side of the table.
We eat with our fork here, see?
We do get into a few arguments when we're setting things up.
This is what I'm asking you. (SPEAKS ITALIAN)
What do you want?
"A few." A lot.
A lot.
OK, this is very special to me, this sign,
because our beautiful daughter did all the work on it.
Are you good? OK. Look at that.
Oh! Nice, eh? Yep.
(CRIES) That actually really does make me emotional.
Are you OK? Eh?
(JAUNTY INSTRUMENTAL MUSIC)
Get busy. Let's get it on.
Oh, my gosh! Here we go.
(JAUNTY INSTRUMENTAL MUSIC)
Anthony and I cook what our family loves.
I do tweak recipes,
but I try to stay as authentic as I possibly can.
You know what, Anthony?
I think I'm actually gonna make the ricotta, first and foremost.
What excites me most about our entree is the ricotta,
because I really love making ricotta.
Yeah, I know.
Fill up this pot to the brim... Yep.
..with milk. Yep.
I just love that true authenticity of cow to plate.
I think the secret to making a good ricotta
is not to take your eyeballs off it.
You can make it creamy, you can make it firm,
all just with your hands.
It's just on the verge of boiling,
and I'm going to add vinegar.
Wait until you see the curds come.
I feel like the judges will see the authenticity,
especially in my homemade ricotta, my homemade pasta.
ANTHONY: Doesn't that look beautiful?
Ricotta! Oh! (INDISTINCT)
Claudean has been talking about
the type of food that she likes to cook
is honest, beautiful Italian food, and that's what I want.
Very good, honey. Looks lovely. Thanks.
I'm really happy with how the ricotta's turned out.
Mmm! Good?
Nice and vinegary.
Now the ricotta's perfect,
we can work together on the filling for the ravioli.
Chop up that garlic nice and fine... Yep.
..to go into the mushroom and spinach filling
for my ravioli, please.
I think that's a good amount of spinach.
Yep.
I put it in a bowl with the ricotta, and I've added chilli,
because I want a tiny little bit of heat.
Mixed it all together, and we're good to go.
I'm gonna start the chocolate hazelnut, honey, for my gelato.
Yep.
For dessert, we're making Ant's choc hazelnut fior di latte gelato
with crostoli.
If you stuff up that gelato, you're in so much trouble!
I start blending away
, making the hazelnut chocolate to go into a nice smooth texture,
and then I start making my custard.
My husband is the best gelato maker in the world.
All my kids love it, Anthony loves it.
So, we always have to have it in the house.
I'm adding the chocolate hazelnut paste to the cream now.
Yep.
Ant prides himself on making top-quality ice-cream.
There's a lot can go wrong with this dish.
Is he gonna churn it in time?
And he's stuck his name on it.
And then I've gotta cool it all down in the fridge.
Yeah?
Put it through the ice-cream machine.
OK.
The biggest worry for our dessert, for me,
is the gelato not setting in the freezer.
You'll be fine, honey.
You're amazing at making gelato.
(TENSE INSTRUMENTAL MUSIC)
So, how do you think we're doing, honey?
I don't know - I've never worked to a clock before,
and maybe that's why everybody comes out
looking so harassed and stressed out.
Yeah.
Tonight's our night. We're the last to cook.
I feel like everybody's eyes are on us,
and they're gonna give it to us,
especially Coco and Pearls.
OK, honey, I'm just cooking off the wine.
Yep?
For the osso bucco. Yep.
So, I've added the tomatoes,
and then I've fried them off a little bit.
Then I'll just add the osso bucco in and then I'll put the stock in.
Yep.
And then we're good to go to cook it nice and low and slow.
We're in a really good position now.
Osso bucco's on, simmering away nicely.
Ricotta's looking beautiful.
We've also got the gelato chilling in the fridge.
We got four minutes.
Until they come to the door? Yep, and then doors open.
So, let's go get changed. Let's get this done.
OK. Let's go.
(FUNKY ROCK RHYTHMS)
Final showdown.
The last dinner.
Now the tables are turned,
and I can't wait to see what it's like
when the shoe's on the other foot.
(ROCK RHYTHMS CONTINUE)
We're at the top of the leaderboard.
So, I hope they do well, but... BOTH: Not too well!
Claudean and Anthony's instant restaurant
has been the most anticipated day.
She's gotta deliver it.
(FUNKY ROCK RHYTHMS)
PEARLS: Tonight is possibly our last night.
Let's hope that they mess up in the kitchen tonight
and that we get another chance to stay,
because we deserve it - we've earnt it.
Claudean's been super critical,
so let's see if she can bring it tonight.
(ROCK RHYTHMS CONTINUE)
RACH: I am expecting serious fireworks tonight,
and maybe a few around the table too.
(ROCK RHYTHMS CONTINUE)
MARCUS: Tonight, of all nights, the stakes are very high.
Tonight someone goes home.
(ROCK MUSIC SWELLS)
WOMAN: Hello! How you doing? (ALL CHATTER)
Oh, she's back! MAN: Nice to see you!
(ALL CHATTER AND LAUGH)
Well, should we get this last show on the road?
ALL: Yes! Let's do it.
RACH: Claudean has spoken such a big game.
I think everyone is looking forward to this one.
Well, the time is now.
(DOORBELL RINGS)
Honey, they're here.
Anthony, it's time. This is it. OK.
We've achieved all the goals we needed to get done
before the guests arrived.
Mu crew, number one.
Let's go. Let's do this.
We're ready to get it going.
(UPBEAT MUSIC)
Here we go.
Hi! CONTESTANTS: Hey!
NICK: We've got Claudean and Anthony
looking like the strong couple that they are.
Am I allowed to hug you?
Brisvegas! Yes! We're so happy to be here.
Ciao, bella!
Claudean and Anthony look remarkably refreshed.
Oh, hello, beautiful girls!
Come on in.
(UPBEAT MUSIC FADES)
(GENTLE INSTRUMENTAL MUSIC)
MAN: Look at this for a backyard! (CONTESTANTS EXCLAIM)
WOMAN: Oh, my goodness! (LAUGHTER)
RADHA: So Queensland, isn't it? (LAUGHTER)
WOMAN: Look at this - stunning! (CONTESTANTS EXCLAIM)
WOMAN: Oh, wow!
MAN: Papa and Mama Mu!
MAN: I'm really loving this instant restaurant.
(UPLIFTING INSTRUMENTAL MUSIC)
CHRISTIAN: The Italian stuff on the table,
it feels like we've gone to an Italian restaurant
on a Pacific Island.
(LAUGHS) Look at the photo!
I love the accordion! That is so good.
WOMAN: This is, like, them to a T! WOMAN: Wow! Love it!
MAN: So beautiful. CHRISTIAN: Little island holiday.
Welcome, everybody, to Papa and Mama Mu's instant restaurant.
We are a combination of Dutch-Samoan and Italian-Irish heritage,
and we hope you enjoy our cooking.
Got some work...got some work to do.
We've got some pasta to make. Oh!
(CONTESTANTS EXCLAIM)
(LAUGHTER)
And they won't be roses.
Oh, ouch!
Too soon, too soon. Too soon.
Never mind.
(TENSE INSTRUMENTAL MUSIC)
"Don't worry, guys - I'm not making roses."
I'm super pissed at this comment.
Well, I hope you enjoy the night, guys,
and we gotta get back to the kitchen.
(TENSE INSTRUMENTAL MUSIC)
I just sat down and she's already having a go at us,
putting salt on the wound again, like...
Have fun, guys.
I've thrown the smoke bomb and run away.
(TENSE INSTRUMENTAL MUSIC)
If you wanna play dirty, bitch, let's play.
NARRATOR: Coming up...
You're the pasta queen, remember?
..will the pasta queen reign supreme?
Imagine if I got it wrong. Imagine if they all flop.
..or be dethroned?
If we're getting something
that could be store-bought, freeze-dried pasta...
Oooh!
I mean, come on, mate - put your money where your mouth is
and show us how good your pasta is.
Then, later...
It really is crunch time now.
..one team will be eliminated.
(DRAMATIC MUSIC BUILDS)
Hopefully it's just gonna go all wrong.
(UPBEAT MUSIC)
NARRATOR: In Brisbane, at Claudean and Anthony's instant restaurant...
Let's get some bubbles going.
..the guest teams are settling in.
(CORK POPS)
Tonight there's mixed feelings. Someone's gonna go home.
It's either gonna be Coco and Pearls or Claudean and Anthony,
depending on how their cook goes.
So, may the best cooks stay.
Cheers.
(ALL TOAST AND CHATTER)
Claudean and Anthony.
SONIA: How weird they're not at the table. It just feels...
Well, they are, right? I mean, look...
(LAUGHTER)
Claudean and Anthony are everywhere.
(LAUGHS) I like doing this when she's not here.
(LAUGHTER)
Coco, I'm sensing a little bit of salt from you tonight.
She's been really attacking lately, guys,
and it's just...yeah, it's not nice.
What I sort of wanna know,
between the average scores of what Manu and Colin have given us,
and the average scores from the table,
there's a big discrepancy with that.
We got a huge gap.
I honestly do believe that we've been lowballed
in our guest teams' score.
Look, at this point in the game,
scoring can turn strategic.
Our prime suspects on who scored us poorly are Coco and Pearls...
And Claudean and Anthony.
I think we are probably gonna score the same way she scored us.
By pointing out, you know, Claudean and Anthony,
the way they've been scoring,
some of the behaviours and things they've been saying,
I really wanna make clear to the table
that we're the ones who deserve to stay.
We will consider the same factors that she scored us on.
Honestly, we're prepared to do whatever it takes
in order to try and get ahead.
CLAUDEAN: Antonio! ANTHONY: Yes, boss?
OK, so, I'm gonna just start on the pasta here, love.
Here we go!
(DRAMATIC MUSIC BUILDS)
I'm very happy with the way the pasta dough is looking and feeling.
It's nice and silky. It's looking really good.
Seriously, I wanna get this pasta rolled before the judges arrive,
because they'll be here any minute
and I know that they're gonna give me...hurry curry.
Don't be nervous.
Yeah, what am I thinking? Since when have I been nervous?
Yeah. Mu crew, Mu crew. Let's go.
# I'm gonna make it natural
# A beating heart of stone
# You gotta be so cold
# To make it in this world
# Yeah, you're a natural
# Living your life cutthroat
# You've gotta be so cold
# Yeah, you're a... #
Ready?
(DOORBELL RINGS)
Oh, my god, Anthony! Already? OK. Come on.
I can't believe that Colin and Manu are at the door.
I'm feeling a little bit nervous,
'cause they know how I've critiqued other people's food.
OK, let's do this, honey!
OK, let's go.
(UPBEAT MUSIC)
Hi! How are we?
Welcome.
(UPBEAT MUSIC)
(LAUGHTER)
You got an evil laugh.
Here I am. I'm ready for it.
(UPBEAT MUSIC)
Wow!
Wow, that's nice, huh?
(LAUGHTER)
Bonsoir!
(CHEERING)
How are we all? Hello, hello.
Once again, the temperature of the room shifts up.
(UPBEAT MUSIC)
Look at this situation. Look at your undone, sort of cool look.
Thank you very much!
(LAUGHTER)
Christian, what's going on with the little Michael Jackson there?
I thought I'd go and sit in the sauna for a while,
and as I was standing up to leave,
floor was a little bit slippery,
and decided just to grab the hot rocks.
Can I just say,
I would have a much better story than, "I slipped in a sauna"?
(LAUGHTER)
(STIRRING INSTRUMENTAL MUSIC)
So, Manu and Colin, welcome to our instant restaurant tonight,
Papa and Mama Mu's.
CLAUDEAN: We are very excited to have you here. (LAUGHS)
So, what's on the menu tonight?
So, if you open your pizza boxes, you'll see the menu inside.
Hey, you've used a younger app on this.
(LAUGHTER AND GROANING)
Much younger. (CONTESTANTS EXCLAIM)
Oh!
(CONTESTANTS EXCLAIM) (COLIN LAUGHS)
WOMAN: Wow!
Tonight on the menu, we have for our entree stuffed ravioli.
It is stuffed with ricotta...
Mushroom and...spinach.
Spinach, with a white wine sauce.
I do have high expectations, you know.
She said that that's her signature thing.
So, let's see if she really is the pasta queen tonight.
Four our main meal, osso bucco with polenta.
Osso bucco is a classic dish. Yeah.
So, my expectation's pretty high.
And for our dessert,
we have Anthony's fior di latte gelato
with mini crostoli.
RACH: Anthony's name's on it.
He better not stuff it up! We'll know who to point our fingers at.
MARCUS: Mum, this is right up our alley.
Italian, honest, home, family, humble food.
So, the pasta queen, eh?
(TENSE INSTRUMENTAL MUSIC)
Are we gonna get something amazing?
I don't wanna talk myself up. I'm not...
Oh, it's a bit late for that!
I have never talked myself up!
Hello! (SHRIEKS)
Have I ever talked myself up?
(LAUGHTER)
What we've heard from you -
if pasta was on the menu, it was gonna be an amazing pasta.
It's gonna be melt-in-your-mouth, beautiful pasta!
Is that what we're gonna get tonight?
Oooh, 100%.
(LAUGHTER)
I'll be in shortly to see you.
Oh, I can't wait, Colin, till you come in.
So, there's a lot on the line tonight.
(TENSE INSTRUMENTAL MUSIC)
One team will be eliminated.
It's between you, and Coco and Pearls.
(TENSE MUSIC CONTINUES)
And the score to beat is 50.
So, the thing is, put it all out there
and deliver your best food tonight, yeah?
Good luck. BOTH: Thank you.
Thank you. CLAUDEAN: Thanks, guys.
Thanks.
COCO: The menu has potential,
but it's also something with a lot of elements
that could go wrong.
There's hope.
CLAUDEAN: Anthony? Anthony!
Bring the ricotta out of the fridge, please, love.
ANTHONY: OK, give this a taste, Claudean.
The goal is, with this filling,
is perfect balance of all flavours.
Chilli flakes and salt.
Come on. OK.
Yep, as many as you can get on one sheet.
No! No! Too much?
If there's too much filling, it'll burst, honey.
OK? Off you go. Top it off. Make sure you put love into it.
My concern is,
the pasta is very delicate when it's rolled that thin.
So, you need to handle it really...
ANTHONY: With some TLC.
Which Anthony does not know anything about.
Work quicker! Don't dry out that pasta!
(SOMBRE PIANO MUSIC)
So, as this is our final dinner of this round,
Coco and Pearls are currently at the bottom of the table.
Is this a menu that could score more than 50?
It depends on what goes right, what goes wrong.
It definitely has the potential to be a fantastic menu,
but we're gonna have high expectations of that pasta dish.
We are setting the expectations so high tonight
that there is no way that Claudean and Anthony can deliver it.
I just want good ravioli, to be honest.
Now, you girls are up top of the leaderboard with 87.
Are you hoping to stay there tonight?
If they're able to provide an exquisite,
well-balanced, flavoured meal
throughout all three courses,
then happy for them to take over the leaderboard.
PRABHA: I agree.
(LAUGHTER)
Something has to stand out about this.
If we're getting something
that could be store-bought, freeze-dried pasta...
Oooh!
I mean, come on, mate - put your money where your mouth is
and show us how good your pasta is.
I'm sorry, like, she's held everyone else to a standard about pasta.
That's true. Yeah.
Pasta is something that is notorious for not going right.
What she puts on the plate needs to back up
the words that she's used to describe everyone else's.
It needs to be perfect.
(TENSE MUSIC CONTINUES)
Hopefully it's just gonna go all wrong.
(TENSE MUSIC CONTINUES)
CLAUDEAN: Anthony?
Yeah? Get it done, get it done!
You wanna leave me to do that and you start making the sauce?
OK.
I just make the sauce how my family like it -
a nice thin white wine sauce.
I'm just...pretend I'm cooking for my family.
COLIN: Hello, hello!
Uh-oh! (LAUGHS)
It's your worst nightmare.
Oh, my gosh!
Oooh, that's a lot of ravioli, huh? How many do you get a portion?
We were thinking four.
Five would be better, wouldn't it?
Here he goes. (LAUGHS)
No, don't taste this. This is just the beginning.
I don't want him to taste the sauce at the moment
because I've just started cooking it.
What's that? That's gonna be the wine sauce.
That's a wine sauce, is it?
He's gonna put doubt in my head.
(LAUGHS) But tonight, we're gonna do it.
Mate, I'm quite tough and bony, so go for it.
I just will give you one little hint.
You know in white wine sauce... There's gotta be wine.
..you put white wine.
Yes. Talk to you later.
OK. Thank you, Colin. I look forward to being fed.
Love you! Yeah!
Thanks, Colin! See you later!
Now that Colin's gone, let's get this entree out and served.
Add a little bit more vino, get everybody drunk at the table.
WOMAN: That's right. That's the beauty of it.
MARCUS: Christian, can I just take a moment to say
I know your talking has been a conversation point at the table.
Yes, there is fluff, but it's a skill to have,
and you shouldn't be ashamed of it - I appreciate it.
Thank you.
We love an articulate man. Thank you.
How would you do a critique if you were Claudean?
(MIMICS CLAUDEAN) Oh, yeah.
(LAUGHTER)
Oh, dear, dear. A little bit of fun.
"Pasta in roses."
(BOTH LAUGH)
"No, I'm just saying it 'cause I love ya.
"I'm saying it 'cause I love ya."
"Oh, babe, settle down."
I love you. (BLEEP) roses!
(LAUGHTER)
(LAUGHTER CONTINUES)
CLAUDEAN: Roll your sleeves up, honey. Get into it.
ANTHONY: Gonna get serious now.
You look a bit too pretty.
Let's get this entree out.
I'll be glad to see the back end of this ravioli,
I'll tell you that right now.
You're the pasta queen, remember?
OK. Grab 'em one by one.
Sure you don't wanna do the whole lot?
No! Leave it! Just making sure.
I don't wanna overcrowd the pot.
That risks it sticking together and ruining it.
Imagine if I got it wrong. Imagine if they all flopped.
You can see everything, through the pasta, that's in the middle.
Look - see how they pop up to the top?
Yeah? That means they're cooked.
Yes. This is important.
Everybody out there is talking about me and my pasta!
Yeah, I know.
Gonna put five on each plate.
But see that, how it's that way? Upside down?
Put it like that. Oh, sorry.
Can you be gentle with my babies? I'm trying.
The ravioli sauce is coming along fine.
I would like it a bit thinner, so I add some pasta water.
I can taste the wine.
I'm happy with the colour, and I'm feeling confident.
Gotta move quick, otherwise it'll go out cold! Let's go!
I just wanna get this ravioli out.
We don't want it to be cold and it going out like glug on the plate.
Lemon zest will give it a nice cut through.
Tiny bit of cheese, honey. Yep.
Get the parsley on. Yep.
OK, are we ready? Let's go.
OK, let's go. Yep, I'll grab that one.
I'm 100% happy, and we're ready to rock'n'roll.
(TENSE INSTRUMENTAL MUSIC)
BOTH: Entree is served.
(WHISPERS) A small plate.
This pasta has to be perfect,
especially because I am so harsh on other people's pasta.
The other colour on top? Lemon zest.
Mmm.
(TENSE MUSIC CONTINUES)
Thank you muchly.
Looks a bit bland.
Has the pasta queen lived up to her expectation?
Thank you.
Eugh!
It was, yeah, just...
..ravioli.
(DRAMATIC MUSIC BUILDS)
Just couldn't wait to find the flaws.
(DRAMATIC MUSIC BUILDS)
CLAUDEAN: I definitely think that some people at the table
will be critiquing us strategically,
but I'm hoping that the judges will really love it.
(DRAMATIC MUSIC SWELLS)
We have seen that all it takes is one bad dish.
This could be the deal-breaker.
(DRAMATIC MUSIC SWELLS)
(TENSE INSTRUMENTAL MUSIC)
NARRATOR: Entree is served
at Claudean and Anthony's instant restaurant -
ricotta, spinach, and mushroom ravioli with white wine sauce.
(TENSE INSTRUMENTAL MUSIC)
CLAUDEAN: This ravioli has to be perfect.
It's who I am.
I feel like maybe a little bit of disappointment crossed Manu's face.
(TENSE MUSIC CONTINUES)
Thanks, guys.
Thank you. Enjoy. Thank you.
(TENSE MUSIC CONTINUES)
Bon Appetit.
(TENSE MUSIC CONTINUES)
(WHISPERS) Mine is spicy.
I'm tasting spicy, and I'm just like,
"Are you kidding me?"
Why is it spicy?
The fact that I am kind of thrown off by this chilli
and how it kind of fits in with all these flavours,
I'm just hoping that everyone else at the table
might be thinking the same too.
I'm thinking this is great.
(EXHALES)
Did you taste the chilli? Yeah.
Do you like it? Yeah.
Me too.
The entree was good.
You and I differ on opinion on this one.
I couldn't really get much spinach flavour out of it.
I think the mushroom was overriding in it.
I had bits of pasta that were undercooked,
and we were told it was gonna be a silky soft bite of pasta.
Are you disappointed in Claudean?
I'm underwhelmed, yeah.
(TENSE INSTRUMENTAL MUSIC)
It will be very interesting to watch Claudean
eat a slice of humble pie
and listen to the critiques about her pasta
when she so freely, and quite harshly, dealt them out herself.
Not what I was expecting.
I was expecting something with less heat.
I think, in my head, I was expecting something up here.
The pasta was a little bit doughy in some places.
The filling tasted lovely.
The sauce itself was very heavy and very thick.
I think Coco and Pearls did a better sauce.
I think Sonia and Marcus did better pasta,
but overall, this dish, to me, had more yummy, tasty cohesion.
Claudean had set the expectation
that she was cooking food that she cooks for her family...
Mmm?
..and that she wasn't gonna change anything.
That's what she's delivering for us, and it was yummy!
Big comfort food.
Well, a face has been made down that end of the table.
Yeah.
How would you rate it against your pasta?
I do stand by mine.
I apologise for the fact that some of the centres were uncooked...
..but as a dish, as a whole,
considering everything, and the complexities,
I would stand by mine - by ours.
Oh, my (BLEEP) god!
(TENSE INSTRUMENTAL MUSIC)
How can you think that uncooked pasta
is better than cooked pasta?
Coco has actually deluded herself into thinking
that her dish was actually better.
(TENSE INSTRUMENTAL MUSIC)
CLAUDEAN: Waiting for the critique, all eyes on us.
I'm ready to hear what they've got to say to me.
That's why I'm here.
Come at me.
Ricotta, spinach, and mushroom ravioli.
(TENSE INSTRUMENTAL MUSIC)
Top-notch, for me.
(UPLIFTING INSTRUMENTAL MUSIC)
The pasta itself was cooked well. Great texture.
The filling - I would have added a little bit more spinach,
because the ricotta cheese is, like, quite pasty.
A bit more spinach, I think, would have balanced the ravioli.
What did you think of the ricotta? I made that myself.
I take my hat off to you, then. Well done.
Five raviolis, we got?
Ohh! Was that too many, Colin?
"Feed us cooking!" That's what we've heard for weeks.
I liked the raviolis.
There was, one of mine, was a little bit underdone on the side,
but that's...you're trying to manage all these raviolis,
but the sauce, I think, was too heavy for the dish.
Yep.
But I am glad that there was that little bit of heat in there,
'cause otherwise it would have been too muddy of a dish.
If you had done a burnt butter with some sage in there,
some pine nuts, that would be...
Beautiful. ..boom!
Traditional Italian - that would have been great.
I'm telling you now, that would have elevated this dish to a ten.
Thank you.
Good entree.
We got a main to come, and I'm expecting big things.
Big things are coming. OK. Big tings.
(LAUGHTER) Thanks.
Thank you. Thank you.
(PULSING INSTRUMENTAL MUSIC)
So, what do you reckon? (LAUGHS)
All in all, the ravioli went out just as I'd hoped it would.
I'm just staying true to us. That's right.
We're feeling pretty confident.
Did good. (LAUGHS)
More positives than negatives, yeah?
OK, so... Alrighty. Let's get on to the main.
I think we should really start on the polenta first.
For our main tonight, we are making osso bucco,
with anchovy gremolata and polenta.
My grandmother just made the polenta with water.
So, it was quite gritty.
I decided to do it with half-milk, half-water,
just to make it that little bit creamier.
(TENSE INSTRUMENTAL MUSIC)
Mmm. Good?
So, it just compliments the full flavour of the osso bucco.
Can you taste the texture of this, please, and tell me what you think?
I do not want that osso bucco to overcook.
This is our main meal.
Oh! That is beautiful.
I want the osso bucco cooked to perfection -
falling off the bone,
which is the most important thing.
The heat's down low, ready to go, go, go.
(TENSE INSTRUMENTAL MUSIC)
I'm just gonna go blow my nose quickly
and I'm gonna have a little sneak peek
and see what's happening in the kitchen.
(CONTESTANTS EXCLAIM)
Just a little one.
You go! (ALL EXCLAIM)
Go, girl! Go, Coco. Whoo!
Is that allowed?
It really isn't, no.
At this point, I'm fighting for my life,
and I'm gonna do something no-one's ever done before.
I'm gonna go into the kitchen.
WOMAN: Is she really going into the kitchen?
If I manage to throw Claudean off her game,
then maybe that could be enough.
At this point, I will do whatever it takes.
RADHA: Oh, my god, I think she is actually going into the kitchen!
She's going into the kitchen, Radha.
Time to play a little dirty, I think.
Damn, Pearls is getting up! MAN: Where are you going, Pearls?
OK, Pearls has just gotten up.
Well, I can't let her go by herself, can I? So...
TOMMY: Like, two people have just left the table.
RACH: Yeah, what...quickly... What's going on?
Wait, let's just stop and think
about who's just gone into the kitchen
and who's in the kitchen.
(LAUGHTER)
Like, not about the situation - the ACTUAL situation here!
(LAUGHTER)
Like, the two that have been fighting across the table
for five instant restaurants.
She's walking into the kitchen!
NICK: Yeah, and Claudean's armed with knives.
Yes! (LAUGHTER)
Fire! And she's a front stabber!
(LAUGHTER) She's a front stabber!
You are walking into the firing line, lady!
(TENSE MUSIC)
(CLAUDEAN SHRIEKS) Coco!
(MARCUS GROANS)
(STIFLED LAUGHTER)
(INDISTINCT CHATTER) Yes! Yes! Yes!
Fuego, fuego!
NARRATOR: In Brisbane, the table are in shock.
(STIFLED LAUGHTER)
Interesting manoeuvre of Coco and Pearls
to go and psych out the competition.
With elimination at stake,
Coco and Pearls enter Claudean and Anthony's kitchen.
(TENSE MUSIC) Hey, guys!
(CLAUDEAN SHRIEKS) What the hell is going on?
Oh! What's happening here?
What's happening?
Is this 'cause it's the last cook...
The girls in pink. ..that youse get to run wild?
I just want to, you know, maybe confuse her a little
and maybe stir a pot or two while I'm in there.
Why are you allowed in here? I don't get it.
It's unnerving!
Do you need a hand? What can I do?
It's confirmed that Coco and Pearls...
Are strategising. ..are playing a strategising game.
Alright, OK, so, how much longer we got?
Maybe half an hour?
Half an hour? OK. Yeah.
We are hungry! We're hungry.
And excited. OK! I'll feed you!
I'm pretty ruthless,
but that is below-the-belt ruthless.
Pearls is coming back. Pearls is coming back.
Pearls and Coco... WOMAN: Pearls and Coco are coming!
OK...
What the heck did you do?
Oh, nothing. We just wanted to smell and see,
have a little stickybeak what was going on in the kitchen.
I love her audacity and her confidence to go in there
and be like, "Claudean. What's up?"
Seems like it was a positive... Positive encounter.
..encounter. Yeah, for sure.
Muahahaha. (GIGGLES)
So, the bread's not on the menu.
I just wanted that as a surprise,
on the side, 'cause we always have bread with our dishes.
With the main,
we will serve our traditional Maori fried bread
with our osso buco.
Fried bread's on. Yep.
Because we always have fried bread at home,
when we're having a soupy, saucy dish.
Looks pretty good.
I better check this osso buco on this main...
He's ready to go.
Ready to rock and roll? Yep.
Now I'm focused on the osso buco.
Check the texture of the meat, too,
while you're there. Yep.
The osso buco has been simmering away for a long time.
OK. So, this is a bit of a mess now.
It's just meat everywhere.
We do want the meat to fall off the bone,
but we still want it to be attached to the bone
and only fall off the bone when you put your fork in it!
Oh, no.
I've tasted it.
The meat is definitely overcooked.
I'm not feeling good about this osso buco.
Well, we have to serve something, so...
I think it's too cooked.
Cooked it too soon, eh? Yep.
Fat was gone. The fat disappeared.
Boiled away into the sauce.
And the meat's come right off the bone.
I don't know. I just think I've got all my timing wrong on it.
Definitely got it wrong.
It was only a three-hour cook. Yep.
So, when it overcooks,
I know that it's going to be kind of chewy and dry to eat.
Tonight is definitely not turning out how I thought it would.
Thought it would be a little bit cruisier?
Definitely.
What on earth...
is possessing me tonight?
I'm trying to say to myself in my head,
"I'm just cooking for the family.
"Everything's OK. Don't stress."
Honey, I think this pressure's getting to me,
and when does that ever happen?
Yeah, looks like it's getting to you,
and it doesn't happen very often.
I was punishing myself.
Manu said if you muck up osso buco,
then there's something wrong with you.
Who gets osso buco wrong? Me.
On the most important cook.
Osso buco with anchovy gremolata and polenta.
What are you expecting?
Claudean told us that the food that she cooks is peasant food.
And my auntie does a similar dish,
and what's beautiful about it is it's very rich.
I think the simplicity of the dish will be delightful.
But with simple things... You can't hide.
..there's nowhere to hide.
Time is of the essence with something like this.
You've got to get that cook perfect on it.
You don't want it still having some bite to it.
I'm not gonna lie.
Expectation is pretty high right now.
I can't wait for this dish.
Especially if the polenta is buttery and cheesy.
Yeah!
It's quite an unusual dish for me to have.
I know that anchovy, like, helps balance the dish out
with the saltiness, so, I'm intrigued.
And I'm worried and I'm nervous.
For you, or for them?
For us! I'm nervous.
COCO: There's two dishes to go,
and I've seen how quickly one bad dish can mess you up.
We just don't want to lose to Anthony and Claudean, do we?
No. Not to them.
I'm dying for me and Coco to have a second chance.
This is not how we cook.
And I know you guys all know it.
Well, let's just hope and pray
that they're not gonna do so well with their main.
We'll plate up the osso buco and I'll quickly flash-fry the beans
and then we'll get the main out.
Anthony's going to plate it up.
We're on the ball.
We're ready to get it going.
If you just cut that gremolata up, please, love,
it's got to go on top of the osso buco, please.
We've overcooked the osso buco, but I'm happy with the taste of it.
Flavours are still there in the osso buco.
I feel like the sauce is beautiful.
Let's get it out to our guests.
How you going, Ant, with the plating?
Yeah, good, I'm just looking for bones with marrow in it.
I collected the bones with marrow still in it
and then built everything around that.
I'm really happy with the way you've plated it up, love.
It looks like a restaurant dish to me.
You did an amazing job. It was a work of art on a plate.
Could this be fine dining?
I'm proud of the dish.
Looks like something I would serve my family, only prettier.
Let's get this main onto the table.
You got Colin or Manu? Doesn't matter.
Yep. Let's go. OK. Was that the one?
Yes! Let's go!
Walking our mains out, I'm feeling proud of our dish.
I hope that the judges will respond well.
MAN: Here it is.
(TENSE MUSIC)
Thank you.
COCO: It looks a little sloppy.
They didn't put all that time and effort
into presenting, that's for sure.
(TENSE MUSIC CONTINUES)
Thank you.
That's a lot of...
That's what I thought. (SIGHS) Yeah.
I'm not liking the look of that polenta.
I was definitely expecting better.
Thank you.
(INDISTINCT) Thanks, Claudean.
Mine's quite small compared to yours.
CLAUDEAN: With the osso buco,
I am hoping that it's not too overcooked.
(TENSE MUSIC)
NARRATOR: In Brisbane, Claudean and Anthony have served their main -
osso buco with anchovy gremolata and polenta.
(TENSE MUSIC)
CLAUDEAN: I am concerned about the overcook of the meat,
but the flavours are all still there.
This is Anthony and Claudean on the plate.
(TENSE MUSIC)
(WHISPERS) Did you salt the beans?
OK.
I'm feeling a little rattled.
My main focus is on the osso buco.
It's a beautiful dish.
I'm hoping that this main gets us over the line.
(TENSE MUSIC)
How did we go with the mains?
(SIGHS)
Your hair's looking a little bit frizzled.
Yep. It's happened.
I know. It's happened.
Welcome to the competition, Claudean.
Alright. Alright, thank you.
BOTH: Thank you. Thank you.
COCO: It looks like going in the kitchen worked perfectly.
Mission accomplished.
Bon Appetit.
(TENSE MUSIC)
Is it melt-in-your-mouth?
Has she overdone the meat?
I just want to give it a go first. Mm-hm.
Some parts of the meat was soft, melt-in-the-mouth.
But then some was dry and chewy.
It was a hit and a miss,
because that dish had the capacity to get a ten!
(COUGHS)
Look around the table,
and this whole show of Coco and Pearls
is just continuing.
(CHUCKLES)
(WHISPERS) There's no salt in this. (WHISPERS) No salt.
Honestly, it's a huge fail. There was no flavour.
The meat, when I tried it,
was super chewy and tough for the small pieces that I did get.
And then the sauce had no salt element,
so it was just a complete lack of seasoning on the whole dish.
And it's just the worst polenta that I've ever tasted as well.
Yay! (CHUCKLES)
The polenta really killed this dish for me, but...
maybe this is just how they enjoy it.
Maybe! Um...
It kind of tasted like a cardboard box.
(LAUGHS)
(GASPS) Tommy, the shade!
There was a lot... a lot of good things about it,
and we were promised home-cooked food, and this is it.
It's still good. Still yummy.
CHRISTIAN: I think Coco and Pearls are still on the bottom,
but I reckon Anthony and Claudean have it by a nose at the moment.
Unfortunately, there are too many elements
with what are supposed to be the stars on this plate
that haven't gone right.
There is light at the end of the tunnel
for Coco and Pearls after this main.
I do believe our main was better than this.
OK. Yeah.
This is not a good meal, and I want everyone to know that,
and the glimmer of hope that we once had
is now feeling like a tunnel of hope.
CLAUDEAN: I know the osso buco is overcooked.
But I can't see that anything else is wrong with my dish.
Claudean and Anthony, you gave us osso buco
with anchovy gremolata and polenta.
It is a homely cooked dish.
In saying that, I think a little bit of the competition pressure
leached into the kitchen.
'Cause I will say the polenta, for me, was bland.
The polenta could have been a lot better.
I've got to agree with Colin, and it's a pity,
because the sauce is good.
You can see that you've put a lot of love into it.
But if you mix the osso buco and the polenta together,
it becomes unseasoned dish, all together.
When I have an osso buco, it's the sticky bit of meat
in between the muscles that makes that dish.
Your osso buco was just lacking a bit of that stickiness.
The meat, I think, has been boiling for too long, and it's dried out.
I totally agree.
Not about the polenta, though.
That's just the way we eat it.
At least Claudean is consistent.
She does not hold back.
Uh, I was gonna say, maybe you should have leave the polenta away
and concentrate on the bread, because the bread is delicious.
Bread is good. The fried bread is bloody delicious.
It's not a bad dish, but it's a disappointing dish.
Yeah. Mm-hm.
We've got one more course left, and I think, uh...
Anthony's the chef in the third course.
Yeah, it should come up really nice.
The pressure's on you, Ant. No worries.
Give us a good dish. Thank you, mate.
BOTH: Thank you!
CHRISTIAN: Anthony and Claudean and Coco and Pearls
are coming to this finish line neck and neck.
So much is going to be riding on this dessert.
Oh, my god.
We've had a few negative comments.
We've had a few positive comments.
So, we good to go to the dessert? Let's get the ice cream!
Let's do this!
Someone's going home tonight. Not us.
This dessert needs to get us a ten out of ten, honey.
(LAUGHTER AND CHATTER)
I'm really excited for this dessert.
Choc hazelnut - great two flavours to pair together.
RACH: I think of gelato being really silky,
bordering on that edge of melting, but not.
Looking at the dessert, I'm just gonna be,
like, holding Coco's leg...
(LAUGHS) ..and hoping for the best.
At this point, I feel like we are neck and neck.
It's come down to this dessert.
We need this to be Ant's worst gelato ever
in order to continue in this competition tonight.
Please don't be good. Please don't be good. Please don't be good.
NARRATOR: In Brisbane,
Claudean and Anthony are working on Ant's choc hazelnut gelato dessert.
CLAUDEAN: Dessert's got to get a ten out of ten,
otherwise, we're going home.
But talk of the table turns to elimination.
I have an interesting take.
All about who would win and lose.
We've all established that anything can happen in that kitchen.
But there's still dessert to go, right?
WOMAN: For sure.
One thing that I learned about this competition is the teamwork,
and how well people work as a team. Yes.
If I were to answer the question about who is going to survive this,
my cards are with Claudean and Anthony,
just because it seems as though they are still working well as a team.
Teamwork was not a flaw that day. Nobody has any idea
how well we work together.
I don't mean to press buttons. But I watched you two...
No, it's all good! ..after your night...
It's all good. ..pointing fingers at each other.
At our dinner. Yeah.
CHRISTIAN: Just 'cause Claudean and Anthony are holding hands,
that doesn't mean that nothing's gone wrong in that kitchen.
I watched you two bickering last night, and it made me upset.
We are different. We know it.
But we know our strengths and weaknesses.
We know why we're in this together.
I'm not trying to press buttons. It's gonna seem that way.
You did, Marcus. You did. No, no, Mum, before you say...
No, no, I have to stop it here.
You weren't there last night, Mum... I'm not talking about last night.
..when they were pointing fingers at each other.
It was a very micro, mini blame game.
And it wasn't fun to watch.
Were you sitting at the same table?
It feels like Coco and Pearls are being beaten down.
Stop!
Guys, it upset me to watch.
If they haven't learnt that they need to be a team at the table,
in the restaurant, at all times, then they're not a team.
That was a bit of a shitty comment on his behalf.
We are two strong, different personalities.
This is a challenge, you know? Like, it's a big challenge.
And you and I, like,
despite of our differences... Yeah.
..like, we want this so freaking, freaking bad.
So, look what's on the plate.
Don't look at all of this stuff, OK?
That's all I have to say, full stop.
Next. Beep. Next. (MAN CHUCKLES)
I feel the pressure.
It's just all accumulating.
It's hard to deal with. We've got one more dish to go,
and I'm not ready to go. Mmm.
Let's do this!
For dessert, we are making
Ant's choc hazelnut fior di latte gelato with crostoli.
It's going to be a ten-out-of-ten dish.
Let's cross our fingers and hope so.
I'll just roll this crostoli.
The crostoli is an Italian pastry.
Just a very thin, delicious little crunchy morsel.
So, I think I'll make the crostoli this big. Come and have a look.
Yep, I can see it. That's great.
Crostoli is light as a feather.
It's not a flaky pastry. It's not a puffy pastry.
Just putting the crostoli in the hot oil now.
The way I make it is the way my auntie makes it,
so, authentic to me.
I feel like once this crostoli's done,
we're gonna plate up the ice cream.
Yeah, all good. And get it out.
OK. All the hard work's done.
Let's get that gelato out.
I go to the freezer to get my gelato out...
Ooh. Uh-oh!
Uh-oh... Why is that not chilled?
It hasn't frozen.
It's gone soft.
What's going on here? Oh, no!
I can't believe that the gelato is now mousse.
What's happened?
I've just put too much gelato in the one bowl in the freezer.
Too much volume, not enough time to freeze.
That's way too runny.
It's not runny underneath.
Let's try just putting it in the bowl.
We salvage what we can out of the gelato.
Hopefully we've got enough to get us through.
OK. You and I are in survival mode.
Do you feel confident? It's thrown me off,
but, you know, I can only do what I can.
We spoon it into the bowls.
We've got to move quickly, plate up, get it out, get this done.
The longer it sits out, the worse the points are gonna be.
OK, right. Colin's. I've got Manu.
Yep. Let's do this. You right? OK. Let's go.
BOTH: Dessert is served!
(TENSE MUSIC)
MANU: Thank you.
(WHISPERS) It's looking very runny.
CLAUDEAN: I'm feeling really disgruntled,
serving this gelato out. It is obviously runny.
Thank you, Claudean.
This looks like soup. Not gelato.
COCO: Dessert comes out, it looks like soup,
and my crostoli is looking burnt.
What a beautiful disaster.
Thank you, God.
ANTHONY: Putting this dish in front of the judges,
it wasn't really that funny.
It just didn't match what I normally do.
My heart just sunk.
I can just see it dripping off the spoon.
It was terrible.
I'm finding it very hard to hold back the tears.
BOTH: It's happening, it's happening!
NARRATOR: In Brisbane, elimination looms,
as Claudean and Anthony serve their final course,
with a score to beat of 50, and melted gelato has them worried.
ANTHONY: My heart just sunk,
and I can just see it dripping off the spoon.
(INAUDIBLE)
CLAUDEAN: I'm feeling upset for Anthony.
I'm holding his hand, and I can feel his arm and his body shaking,
'cause I know he's produced something that he is not proud of.
(CRUNCH)
Little bit of crunch with the crostoli.
I'm happy with that.
(TENSE MUSIC)
MANU: Thank you. BOTH: Thank you.
(SOFT TICKING)
Bon Appetit.
(TENSE MUSIC)
It's sweet. Overly sweet!
Gave me a glimpse of hope.
(CLEARS THROAT)
SONIA: The crostoli had a nice flavour,
but I would have liked them a little thicker.
(WHISPERS) Very rich. Hmm?
Very rich. (WOMAN COUGHING)
(WHISPERS) I like it.
You don't? I do.
I thought, yum. Full hazelnut hit. But it was melting.
So it was starting to get very, very sweet
very, very quickly.
Obviously been some problems getting it to set.
Um, and I think that's sort of detracted from the flavour of it.
As it's warmed up, that sugar really comes forward on it
and sort of starts to just sit on your tongue.
Still not as sweet as our cake.
But I think it's... MANU: As wet!
(LAUGHTER)
This is definitely the dessert that Coco and Pearls needed.
This could keep them in the competition.
It just depends on how the other teams score.
And what the judges think.
I'm gonna sit here and say, yes, I still believe in our menu,
based on the three dishes we've had tonight.
If I balance them all out, score for score, yes.
Right. Yep.
This is it. Three for three fails.
This is what we needed.
(BOTH CHUCKLE NERVOUSLY)
Little hiccup in the kitchen with dessert?
Oh... It started off really well,
and then I've put it away in the freezer, and it all melted.
But as it's melting, it was really, really, really sweet.
Unfortunately, I've got to judge what I got.
And I got one third of something that worked, and the rest didn't.
These things happen.
Yes. They do. Yeah.
It's the wrong night for it to happen, though, isn't it?
Yeah. The relief was those crostoli,
because there's very little sugar in it.
Together, it just worked together.
But again, a little bit too thin, too crispy.
Perhaps it would have been nice to have them a little puffy.
It really is crunch time now. Yep.
There's a place at stake.
Out of the two teams,
how do you think your menu stacked up
against Coco and Pearls?
Have you done enough?
Or have the girls just pipped you to the post?
I definitely think we had two edible dishes,
as opposed to...
two that weren't edible.
So is that enough to get us over the line?
Well, I don't know.
That just depends on everybody's taste, really.
Unfortunately, I don't think you've finished on a high note
like we expected.
We let ourselves down, I think.
Eh? (CHUCKLES) Well...
Good kick up the arse.
Oh! What do you reckon?
Yeah, for you! (CHUCKLES) Yeah. (CHUCKLES)
Well, we've got big decisions to make,
and put some scores together.
Thank you! Thank you.
GUESTS: Thank you.
CHRISTIAN: This competition is balancing
on a razor's edge right now.
Alright, let's just see what they say.
I don't care what they think of your gelato.
I think you've done a wonderful job, and I'm very, very proud of you.
Thanks, hon.
NARRATOR: As the last Instant Restaurant draws to a close,
the score to beat is 50 to remain in the competition.
It's now time for the guest teams to critique
Claudean and Anthony's dishes
and give them a score out of ten.
Claudean and Anthony. What a night!
It's been an amazing night, but what about the food?
Entree - a ricotta, spinach, mushroom ravioli.
The pasta, for mine, was cooked well.
CHRISTIAN: Mine was undercooked.
And the sauce, for me, didn't really give much to the dish.
I would have liked a little bit more spinach in there.
The mushroom was a nice touch.
MARCUS: It was a bit underwhelming, compared to what we were expecting.
For main, we had that osso buco with polenta and anchovy gremolata.
It was definitely...
definitely overdone. Yep.
The chewiness of the meat. The polenta was inedible.
CHRISTIAN: The sauce was almost really good,
but I think it lacked a bit of seasoning.
Dessert. Dessert.
Really wanted this to work for them.
They just didn't... They didn't nail it.
The first few scoopfuls were good,
but then it just... Mine was already all melted.
Crostoli, mine was very thin and overcooked.
The ice cream, for me, it needed more.
It was so sickly sweet that it was almost, like,
burning the inside of my mouth.
I think we give them a 4.
I think we give them a 4 as well. OK.
Overall score...
It was a bit disappointing, to be honest.
Yeah. The entree was a hit-and-miss for me.
That main was, like, completely under average.
And the dessert wasn't that great either.
So, I'm thinking a four. I agree. Four, then.
Four? Yep.
The osso buco was probably my favourite of the three.
So what are you thinking?
Shouldn't be higher than a six, shouldn't be lower than five.
Maybe it has to be a five. OK. Five it is.
It's sort of sitting in between a four and a five, to me.
Yeah, for me it's a four.
You happy with four?
I'm happy with a four. OK.
All of these dishes, thankfully for us,
missed so many of the marks, right? Mm-hm.
Every point counts. Think about this.
Four? Does that feel right, based on each dish,
breaking it down in our heads? Yeah?
Feel good with a four, babe. OK. Let's go.
Come on, honey. (SIGHS) OK. Let's go.
Judgement day.
We cooked what our family loves, from our heart,
and we were our true, authentic selves.
I'm nervous because of my dessert,
but the entree and main should get us over the line.
We need to prove what we've got, and our time is not over.
We hope that we've done enough.
Coco and Pearls.
Right now, with 50 points,
you are at the bottom of the leaderboard,
and in real danger of being eliminated tonight.
Would you please stand and take your place
next to Claudean and Anthony. Thank you.
(TENSE MUSIC)
Every point matters tonight, and...
couldn't be more true in this moment.
Claudean and Anthony, it's time for your scores.
The guest teams have given you a combined score of...
(TENSE MUSIC)
..21 out of 50.
(DRAMATIC MUSIC)
COCO: 21. Neck and neck.
It's the exact same number as ours.
Ahh!
This all weighs on the judges now.
It all weighs on their scores.
So they've really been strategic, then.
(BLEEP) them.
NARRATOR: Coming up, one team is going home.
And surprise guests crash the party.
NARRATOR: It's the last Instant Restaurant of this round.
After the guest scores, Coco and Pearls
and Claudean and Anthony are both on 21 points.
It's now time to hear from the judges.
At the end of the night,
the lowest-scoring team will be eliminated.
This is going to be a nailbiter. Very tight.
NICK: The tension is palpable.
This is tough to watch.
It feels like we're right in the centre of a tug-of-war,
and we're literally fighting for our lives.
Claudean and Anthony, for entree,
you served ricotta, spinach and mushroom ravioli
with white wine sauce.
I thought your ravioli pasta were cooked perfectly.
I would have loved to have, ah, a lot more spinach into the filling.
But I really enjoyed the fact that you made your own ricotta.
And the addition of mushroom was delicious.
A generous little portion.
I didn't really like the white wine sauce.
I thought it was too heavy, and it clashed with the ricotta.
I quite liked the filling.
I'm glad you had the little hint of chilli there.
For your entree tonight, I score you...
a seven.
The score I'm giving you for your entree...
is a seven.
I'm happy with a seven. I think that's fair.
I totally agree.
Your main course was osso buco with anchovy gremolata and polenta.
Polenta, for me, was... It was not seasoned.
It basically didn't do anything on the plate it was meant to do.
For me, the osso buco, I think you overcooked.
I know you know you overcooked.
It should have been just sitting in the pot
and just glistening and sticky.
I've got to agree. The polenta was really underwhelm.
The osso buco was delicious,
especially the sauce.
But I feel that the osso buco itself was dry.
So the score I'm giving you for your main course...
is a six.
For your main course tonight, I score you...
a five.
ANTHONY: After two courses for us, it is neck and neck.
I can see everyone in the room doing maths.
MARCUS: Guest scores, judges scores, neck and neck.
(INHALES DEEPLY)
COCO: I feel like Pearls is not even in the room anymore.
(EXHALES)
My soul left the body at that stage.
RADHA: We're in a nailbiter situation.
Within the next few minutes,
it's either Claudean and Anthony or Coco and Pearls
are going home. Going home.
Claudean and Anthony, for dessert,
you served us Ant's choc hazelnut fior di latte with crostoli.
Well, I basically got one spoon of semi-frozen ice cream,
and the rest, it was custard.
My gelato was definitely too sweet for my liking.
The crostoli was crispy,
but I would have liked it to be a little bit thicker and flakier.
For your dessert tonight, I score you...
(TENSE MUSIC)
..a three.
(TENSE MUSIC)
The score I'm giving you for your dessert...
is a four.
(SOFT MUSIC)
Claudean and Anthony,
that gives you a grand total score of 53,
which means you are safe, and remain in the competition.
(CHUCKLES)
Are you kidding me?
We made it, hon. I'm shocked!
Damn. Like, so bloody close.
We're in this competition by the skin of our teeth, by the hairs
on our chinny chin chins. Chinny chin chins!
Congratulations, guys.
Sorry!
No, it's OK. It's... Fair is fair.
NARRATOR: Claudean and Anthony's score of 53
puts them in fifth place.
Coco and Pearls, with the lowest score,
are eliminated from the competition.
(SOMBRE MUSIC)
Just by three points.
(SIGHS) That... Crazy.
That sucks. Yeah.
Coco and Pearls.
We definitely loved having you around the table.
Thank you, guys.
Because this journey wouldn't be the same without you.
The MKR experience has been absolutely amazing.
I'd do it again. Yeah! (CHUCKLES)
Well, ladies, you should be very proud of what you achieved.
Au revoir. And good luck.
Thank you. MANU: Thank you.
(WHISPERING) Thanks, guys.
Leaving the Instant Restaurant knowing that it's our last time,
it's hard, but we are holding our heads high.
Honestly, at this point, we're just feeling full of gratitude
to have had the opportunity.
So, what happens now?
(TENSE MUSIC)
Radha and Prabha, you are top of the leaderboard,
and you've won a spot straight to the semi-final.
Congratulations!
Thank you. Thank you.
BOTH: We're going to the semi-finals!
We made it!
It's just gonna get harder from here!
Tommy and Rach, as runner-up,
you guys will be going through to the quarter-finals!
WOMEN: Wow!
What? I'm sorry, what?
We did not expect this twist! No, there was nothing...
There was no part of me that ever thought
that this twist was gonna come. No. No.
So that leaves three teams -
Sonia and Marcus,
Nick and Christian...
Claudean and Anthony.
You guys should all stand up to hear this one.
NICK: What is going on? There's something up.
Colin's got a glint in his eye right now.
I don't trust that Irishman. (EXHALES)
COLIN: OK!
It's out of the frying pan and into the fire, folks.
You're going around the country again.
(CONTESTANTS GASPING)
With some new blood.
Who are we going around the country with?
('CONFIDENT') BY DEMI LOVATO PLAYS)
WOMAN: We are very competitive.
And we get shit done.
MAN: We're multi-award-winning barbecue competitors.
We are here to smoke the competition.
WOMAN: As a team, we are confident home cooks.
Mum's coming home a winner.
Welcome, the gatecrashers.
Oh! No way!
Get out! No way!
They walk in.
We're competition, then. OK.
There are gatecrashers. They're in my Instant Restaurant.
So I'm like, "Well, who are you people?"
The two with the pink dresses on?
They were, like, posh, upper-class...
They've got a big shock coming to them.
Gatecrashers, welcome.
My competition level has just skyrocketed.
I mean, we were competitive to start with.
And you know what? I'm not gonna look away first.
So, my friends...
You've got to watch out, because those gatecrashers,
they're competition-ready.
And they are in it to win it. No mess.
(TENSE MUSIC)
Looks like we're the ones with the personalities.
AMBER: Oof. Game on, mole.
Amber! (LAUGHS)
(DRAMATIC MUSIC)