NARRATOR: Six teams kicked off our second round...
Let's go. Aprons on.
..starting with barbecue champs and best mates Aaron and Chris.
We're in this to win it.
Guac, spot on.
Cornbread, loved it.
MANU: This is a bloody good plate of food.
NARRATOR: ..who opened up the competition
with a leaderboard-scorching 72 points.
I think you are a team to be watched.
NARRATOR: Tonight it's the first of our OG teams...
CLAUDEAN: Anthony!
..looking for redemption.
I just can't believe we have a second chance.
But will the pressure of a second-round cook...
Oh! ..cause Claudean to crumble?
CLAUDEAN: Oh, my god! Anthony, don't do that!
That's not good.
Meanwhile, one team...
So, do you think you're gonna keep your top spot?
Yes, sir. ..uses their pole position...
I'm expecting one or two disasters tonight.
Oh!
Yeah, where's the popcorn? Yep.
..to reveal their true competitive colours.
Definitely my least favourite dish of the night.
Underwhelming.
I didn't enjoy it.
WOMAN: They've obviously come into the competition with a strategy...
Yep. ..and a game plan.
(SOUND OF KNIFE BEING SHARPENED)
These guys should definitely be worried.
Absolutely. Definitely.
# Higher, I'm stronger now I'm free
# I'm who I wanna be
# Higher, higher, ooh... #
NARRATOR: Tonight we're in Brisbane...
# Higher, higher... #
..where Claudean and Anthony are back in the kitchen
for a shot at redemption.
Turning up the passion, attitude, and volume.
# This ain't no give or take... # CLAUDEAN: Anthony.
# I've learnt from my mistakes... # Anthony! Anthony!
# I'm so much stronger now I'm so much stronger now. #
Oh, you alright there, love, chilling out, playing darts?
That's what I do.
While I'm stressing out about the shopping list.
How are you feeling about tonight? Yeah, I can't wait.
I'm excited to have everyone come back and us cook again.
We're in the best team in the comp, without a doubt.
Yeah, we've got this. We've got this.
Yeah, all good.
You haven't been with me for so long for nothing.
That's right.
You get more for murder, baby. (CHUCKLES)
And I'm still here.
Last round of darts? Yep.
Whatever you get on there in points...
Yep?
..that's what we're gonna get tonight.
Oh! I've got all the faith in you.
Let's go.
Forty. Ooh!
Forty-one.
Sixty-one.
Sixty-one? Yeah, I need more.
Yeah, we need more than that.
So, last Instant Restaurant we got a 53
and we're hoping to go for a 93 this time.
We're coming back for redemption.
Mu crew. Oh!
(LAUGHS)
(RUEFULLY) That's a great start.
Have you got your glasses on?
Can you see my hand?
Mu crew. Number one.
NARRATOR: At Claudean and Anthony's first Instant Restaurant...
It's gonna be a melt-in-your-mouth beautiful pasta.
..the pressure was on outspoken Claudean.
Expectation is pretty high right now.
You're the pasta queen, remember?
..to dish up what she dished out.
BOTH: Entree is served.
But they failed to deliver on entree...
The sauce was too heavy for the dish.
I'm underwhelmed. Yeah.
..main course...
The osso bucco I think you overcooked.
..and dessert.
ANTHONY: Oh-oh, why is that not chilled?
It hasn't frozen.
This looks like soup.
These things happen.
It's the wrong night for it to happen though, isn't it.
And they narrowly avoided elimination.
That gives you a grand total score of 53,
which means you remain in the competition.
(LAUGHS DELIGHTEDLY)
Now Claudean and Anthony are on the road to redemption.
They have five hours to hit the shops and prep their dishes
before the guests arrive.
I actually feel like we know what we're in for.
Yep.
We kind of know the process
and I think, once you know the process,
you feel a little bit calmer.
Yep.
And, yeah, I can't wait to have everybody at our place.
I just can't believe we have a second chance
so I've gone into round two with a whole different attitude.
Anthony and I are in this to win this
and I really do want to show the gate-crashers
that the OGs are in it to win it.
What about the old gate-crashers?
Oh, yeah. What are they gonna do?
We have to be nice to them. (EVIL LAUGH)
They'll have to be nice to us this time.
They're not just gonna walk in
and give us dirty looks like they did last time.
So, coming out of our Instant Restaurant,
we're pretty happy with the scores
and we're excited to see what is next instant restaurant brings.
Absolutely. Yeah, bring it on.
The OGs should definitely be worried.
Absolutely.
CLAUDEAN: OK, let's go, honey. OK.
Cooking to me is at the deepest core, who I am.
My grandmother and my aunties on my Italian side were always cooking.
It was a big family thing.
It's very important to me to honour them.
I love them more than anything in the world.
In the back there. Look.
COLIN: So, Claudean and Anthony, last time they cooked,
they were so close to getting kicked out
and I think the penny dropped
they're I think they're gonna come in all guns blazing now.
What can I do for you today? Ahh, rabbit, please.
Yeah, sure. Over this way.
For our main we will be serving:
Could you cut that up for me, please?
Yeah, we can do that. No troubles at all.
COLIN: This is old school Italian cooking.
Rabbit. I love rabbit.
Quite risky to cook 'cause it can be quite dry.
I reckon it would be quite polarising around the table.
I'm really excited about this rabbit.
Yeah, it looks delicious.
The rabbit stew is very, very sentimental to me.
We had rabbit a lot when we were children.
My (TERMS UNKNOWN TO CAPTIONER) used to grow their own rabbits
and my auntie Anna, so we always had rabbit all the time.
Did you grow rabbits or breed them?
You grow your own... You grow rabbits?
You grow your own food. Oh. I thought you breed rabbits.
Don't you. You grow your own cows, you grow your own rabbits.
I don't think so.
Well, youse can all go and get (BLEEP).
OK, let's get these zucchini flowers.
Oh, beautiful.
For entree tonight we're making:
You alright? I'm good.
This dish is dedicated to my family.
We all love our stuffed zucchini flower.
Love, love zucchini flower.
OK. Hurry.
We need basil. For the pesto.
We need some garlic. Got onions?
Hang on a minute, I'm going off the Woolies app, OK?
Don't get me off my list.
# I know what's missing What?
# You should try this Yeah. #
OK, we don't need anything in aisle one.
Let's go to aisle two for our coffee.
For the tiramisu. For the tiramisu.
For our dessert we will be serving:
Let me check that off.
Coffee. Yep. OK.
This is app is amazing for people like me that forget everything.
Beautiful.
MANU: I mean, if you don't know what a tiramisu is
you need to go out more often.
It's the classical Italian dessert.
One plain flour.
And it's a beautiful coffee layered cake.
It needs to be sweet in the right way, enough coffee.
The biscuit needs to be spongy.
When you put your spoon through it,
it needs to be one thing in the mouth that is gorgeous.
Let's go. Another one. How many?
Well, do you wanna rush down and get cream or not?
No. I've got five. Let's go.
Tonight's menu, we are trying to achieve...
Done? Done.
..a feeling of our home, our life.
And just that simple, good-priced food can be beautiful
and fill you up.
I think they'll like it.
But, to be honest,
I really do wanna show the gate-crashers
that the OGs are better than them.
They really get up my nose.
We're back at Claudean and Anthony's,
we saw how she reacted
when the gate-crashers walked into her back yard last time, uninvited.
And now she's cooking for these people.
Here we are, we're home.
I think that there could be a couple of fireworks going on tonight.
NARRATOR: Claudean and Anthony now have just over three hours to
set up the their Instant Restaurant and prep their dishes
before their guests arrive.
Let's get this done, honey.
OK. So... Where will we start?
We'll start with the table?
I think that we are the perfect team to win this.
We know each other inside and out.
It will be smooth. We'll be sweet.
Yep, we'll just stick together as a team.
Be calm. Make it happen.
Been able to talk to each other,
screaming at each other.
Do you understand me, Anthony? Am I talking to myself here?
I think we're the best team 'cause Anthony understands me.
He can see beyond my behaviour.
OK, I'm missing two napkins.
Well, find 'em.
I'm the cliche Italian woman.
I love to love you or I'm gonna get you if I don't like you.
There's no in-between.
I'm missing a fork. You got a fork?
I have, yep. Give me a fork.
You're missing a knife. Here, get the one of my back.
Got it. (CHUCKLING)
Mu's our last name so we're Papa & Mama Mu.
I love it. It looks beautiful.
Mu crew?
Number one. Let's go. OK.
Hang on, I'm just gonna go and get Auntie Rosie
and my mum and my aunties and Nanna.
OK.
I feel like it needs some ancestral help today.
OK. Let's go.
OK. We've set up the Instant Restaurant. Tick.
Now let's get in there.
I'm putting my ancestors here.
Put them over there in front of us. OK.
And let's get our groove on.
OK. So, I'm doing the eggs for the Savoiardi.
We're making our own sponge biscuits.
This is for our tiramisu... Yep.
..for dessert.
The Savoiardi mixture needs to be very fluffy
because it means to soak up all the beautiful flavours
that you put with it when you're making a tiramisu.
OK, honey.
I need you to pipe those Savoiardi and I need it done quickly. OK?
Sure.
It needs to come from mixing,
straight into the piping bag,
and straight onto the pan.
Are you happy with that or do you want them higher?
A little bit higher, please.
If they're too flat they're not gonna take on the coffee.
Anthony's never actually piped the Savoiardi before.
You need to hurry up. They're flopping.
Oh! Come on, honey.
Quick, quick, quick.
I don't actually know what possessed me to ask him to do it this time.
OK, Anthony.
The rabbit needs to be marinating. Yep.
so, we're going with the back legs?
Yep.
About there? Yep.
Our main meal is rabbit stew with thyme, black olives, and citrus.
Rabbit is a very tough meat to cook
because they're not fat and juicy cuts of meat.
They root like rabbits so they're very skinny.
(CHUCKLES)
OK, we got to get the marinade on that rabbit.
We need to marinate the rabbit in the citrus juices
so the rabbit soaks up all those beautiful citrusy flavours.
Give it love. So, give all my love to the rabbit?
Yep. Massage the rabbit like you don't massage me.
Let me just check this Savoiardi.
It looks flat. (TENSE MUSIC)
They've all run.
This Savoiardi is not how it usually looks.
I feel like it's been piped too flat.
The big ones don't look so good, honey.
Put 'em down lower, keep 'em going.
No, you can't. Oh.
This flat mixture means that
the Savoiardi biscuit is not going to be light,
crispy, and fluffy.
They're too flat in my opinion.
That's OK.
As long as they're cooked, they're gonna absorb.
If it's not like, crispy and fluffy,
it's gonna be like two bricks in-between the cream.
I knew in my gut that it wasn't right
but we don't have time to do it again
so we just hope for the best.
Honey, I'm going to flour the rabbit.
Yep.
And then put it over here so you can fry it off.
Yep. OK?
Yep.
It's time to get it nice and brown
and caramelised in the pan
to go into the oven.
I really want to get this rabbit right, Anthony.
Yeah.
Because there's no way I'm being on the bottom of that leaderboard.
I want to get top scores. Yeah.
And I wanna prove to Colin and Manu that I can actually cook.
The last cook was a real eye-opener for me.
We just made it through.
We scraped through by three points.
That actually was like, oh, my gosh,
people are really...
They're into this, they're playing this game.
I'm hoping that people are gonna score me on the taste of my food
and not score strategically.
It's a game, it's a challenge, competition.
So people do what they have to do to win.
Righto.
Well, if they wanna play games, then bring it on,
I'll bloody play games with them.
Oops.
What happened there?
You OK? What have you done?
My ancestors fell off the wall. That's not a good sign.
What are they trying to tell me?
Honey, what do you think
we should have done before everybody gets here?
We should have the rabbit on. Yep.
Like, I think we should do that right now.
OK. That's a good idea.
This rabbit is very important to me.
If I overcook it, it is going to be dry, dry, dry.
If I undercook it, it is going to be stringy.
I love you, rabbit.
Do your thing, make me proud.
(EDGY MUSIC)
OK. Rabbit's in.
Come on, let's go get ready. OK, let's go.
OK. Come on. Let's get dressed.
# Na-na-na-na-na Na-na-na-na
# Last night, you, you got my attention... #
How are you feeling?
Man, I'm so pumped to meet everyone.
I wanna see all the goss.
I'm interested to gauge 'who's who in the zoo.'
We're in a competition here.
Our primary aim is not to make friends.
we're here to win under $100,000 and to be crowned MKR champions.
Last time we were here we caused a bit of a stir.
We did. We're invited this time.
Oh, I'm so excited.
But someone had said that Claudean is a front stabber
so I come with love.
(LAUGHTER)
# What you said to me last night goes round my head... #
First redemption cook for the OG team.
Yep.
Let's see if this time Claudean can put her money where her mouth is.
SONIA: Absolutely expecting huge things
from Claudean and Anthony tonight.
They made it clear that
they know how to cook for large amounts of people.
Combine that with the advice of the judges
and you'll have some really good food.
Mmm.
Can you please stop doing that, Marcus?
Does it really irk you?
Yeah, 'cause your knee's right next mine
and you hit me every single time.
You know what? It helps me emphasise.
OK. I like to talk with my hands.
Just keep your knee away from me then.
OK. Let's begin.
Oh, hello. The dream team.
Are we gate-crashing something? Sorry?
(LAUGHTER)
Right, who's ready? Yes.
Let's do this.
Let's see what this is all about, eh?
(OMINOUS RING)
(GASPS) Oh! Honey, the guests are here.
OK.
Hi! Hey, how are you?
Come on in.
I'm not a hugging girl.
Brigita's probably had three of my hugs in her whole lifetime.
I was actually concerned, going up to the door.
I was like, will Claudean kick me out if I don't give her a hug?
And then I just crumbled.
You two smile. Hello. How are you?
I like the green.
Interesting. So...
Hey, mate. How are you, bro?
CLAUDEAN: Come in, come in.
Wow.
Oh, how pretty.
Beautiful.
Claudean and Anthony's Instant Restaurant,
it was just so beautiful.
Beautiful flowers everywhere.
Wow. We're back.
Wow. Wow.
How nice.
So, we're eating like royalty tonight with gold.
We are. Yes.
Was it a gold standard last time you were here?
Yes.
It was a gold standard last time you were here?
CHRISTIAN: Chris decided to keep talking to the table.
NICK: Not realising that Claudean and Anthony are right there.
She's just waiting for you to turn around so that she can start.
I don't think Chris knows how this is meant to work.
And I'm not gonna tell him.
Was the food at gold standard
or was it just the cutlery was gold standard?
Everything was gold standard. Oh, that's good to know.
The effort was definitely gold standard.
Sorry. Sorry, guys. Oh, no.
By all means carry on, please. (LAUGHTER)
Don't let us disturb you. Sorry.
So, straight away he's gotten off on the wrong foot with me.
Because he's already cooked before
he should have given us the respect that we gave him
because we were standing there
waiting for him to finish his obnoxious chat.
Alright, guys. Welcome to Papa & Mama Mu's Instant Restaurant.
I just wanna welcome all you guys tonight.
You guys. Welcome. BOTH: Thank you.
It's nice to see you here smiling.
You're actually, you know, welcome now to sit down at the table.
Obviously the OGs have seen it before.
I'm so glad to have you guys back again.
You actually feel like my little family.
I mean, that's what family is, isn't it.
A whole bunch of drama and bickering.
(LAUGHTER)
Let's get back in the kitchen, eh?
Let's get to the kitchen.
Have fun. Don't drink too much wine.
Thank you. Wow. See you, guys.
Wow. What a warm reception.
I'm expecting one or two disasters tonight.
Do you know what I mean?
We are talking about a redemption team so...
Ooh!
Let's see. Shots fired.
Like, how many cracks at the cherry do you need?
(GASPS FROM OTHERS)
Second shot fired.
Oh.
Chris is letting loose tonight. He's not scared of anyone.
So, these people that are cooking,
like, daggers I think are her specialty.
I've had it. The first time I walked in I got the daggers.
I got the daggers when she...
When I welcomed her to my own home, I got the daggers.
And now she's still, she's still at me.
CHRISTIAN: Before the gate-crashers got here
i think I was the object of the acid tongue of Claudean.
Oh, OK.
Oh, yeah. Right.
I was called a wanker. See?
I knew she was a bitch from the start.
(SILENCE)
(GULP)
You wait till Claudean finds out. Yeah.
Take the leash off . You can go.
Everyone needs to watch out, especially Chris
after what he's just said.
He's come to the table, he's talking a lot,
he's pissing off Claudean.
He's bald, his name's Chris.
I mean, dude,
there's an OG for a reason, brother.
Is he gonna rock up at the next one wearing a waistcoat and a tie?
Or is he gonna keep dressing like The Rock in the late '90s?
CLAUDEAN: Come on, let's check this rabbit for the main.
We just want it on a slow simmer.
Tonight we really, really, really want to avoid osso bucco gate.
We don't want to be getting it out of the pot
and it's chewy and dry to eat.
So we're really, really, really trying hard with this rabbit.
Take the lid.
Oh!
That's really boiling.
This is not what I want to see.
This rabbit,
because it's boiling, we're at risk of overcooking it
so we need to figure this out and we need to figure it out quickly.
It needs to go down, honey.
That's cooking too fast.
Do you want to let some heat out?
Yep.
Low and slow. Low and slow. Low and slow.
Leave it open a bit, let a little bit of heat out.
Please, rabbit. Talk to the rabbit gods.
Cook properly for me.
Please.
OK.
Honey, before the judges arrive
I want the tiramisu assembled for dessert.
OK.
The tiramisu filling should be a really beautiful balance
of the cream, the coffee, and the alcohol.
The mix is looking and feeling perfect.
Yep.
I am going to assemble the tiramisu.
I look at the Savoiardi biscuits and I'm a little bit worried about this.
I'm not confident with it, honey, 'cause it's flat.
Yeah?
It is a dry, hard biscuit.
I'll dip... Yeah?
And leave it in the bottom of the cup.
I just really want this coffee to soak up.
We've decided to fully submerge this Savoiardi biscuit
into the coffee for the tiramisu
hoping that it will give it a little bit of softness.
So, I'm just really making sure that
there's enough coffee in that biscuit to be perfect.
If this Savoiardi does not soak up this coffee,
it's going to be very, very dry and the whole dish will be ruined.
Big pressure having Colin and Manu here again.
I want to do ourselves proud. Yep.
So, you know, it's really important that we get this right.
OK. Tiramisu is in the fridge.
# Just gimme a minute, gimme a minute
# Just gimme a minute, gimme a minute... #
(OMINOUS BELL RINGS) (GASPS)
Honey! They're here.
NARRATOR: Coming up...
You seem to be in such good mood tonight.
Whoo! Whoo, whoo, whoo!
..redemption is sweet.
This is a different restaurant we're in tonight.
This is what I want to eat when I to come to your house.
But could the gate-crashers sour the table?
It was all a little underwhelming.
I think Aaron and Chris are
very, very critical of what was a very, very good dish.
Is this a tactic?
# Alright
# Yeah. #
(OMINOUS BELL RINGS) (GASPS)
Honey! They're here.
It's OK. Come on. OK.
Ready? Go.
Bon soir! Bon soir.
(COLIN PECKS CLAUDEAN) We're back again, eh?
Hello, darling. How are you? Guess who's back.
In come Colin and Manu.
They look like they've been at the Logies.
(LAUGHTER)
Are you ready for some good food? (LAUGHS)
We hope so, yes. (LAUGHS)
Here we go. ALL: Hey!
Now Colin and Manu are here it's game on.
Looking very dapper in your velvet.
Yeah, I look like a cinema seat.
(LAUGHTER)
Feels real. Competition's kicked in.
Welcome, guys.
Tonight means a lot to me in terms of the food that I am cooking.
It's all about my childhood and how I grew up.
So, last time we were here we scored a 53.
Yep. We did.
What are we looking for tonight?
What are we hoping for tonight? So, we're aiming for a 93 tonight.
Wow. I like it, I like it.
Yep. That puts you boys on the bottom.
Well, let's see how the night goes. Let's not call it too early.
Gate-crasher... Yes?
Quiet down in the cheap seats. OK? Alright, darling.
ALL: Ooh!
From the first interactions Claudean and I have had,
she's obviously formulating an opinion of me,
I'm formulating an opinion of her.
We might be totally off.
We'll get our chance to have a conversation later.
You can talk your talk when I'm sitting at the table.
Absolutely. Otherwise...
I'm waiting for you, darling. (SPEAKS ITALIAN)
Claudean thought, ooh, I've got fresh meat here.
(LAUGHS)
The lioness has got some new prey.
Love it.
ANTHONY: If you'd like to open your pizza boxes and you'll see our menu.
COLIN: Recycling going on there.
MEL: Wow. Wow.
(MEL GASPS) Yum.
Stuffed zucchini.
Ooh!
So, for entree we are having
stuffed zucchini flowers on basil pesto.
Zucchini flowers is a really delicate, light,
deft-handed thing to make.
That's not Claudean.
You can't yell at it to fix it.
You need to be soft with it.
Main we are having rabbit stew with thyme, black olives, and citrus.
We've had pet rabbits at home... Yes!
..so all I'm imagining is little Rapunzel on the table.
With a fluffy tail.
(LAUGHTER)
And for dessert we are having tiramisu.
Nice.
Patricija whips up tiramisu all the time
so I've really high expectations 'cause she does such a good job.
Yep.
(CHUCKLES)
I think we're going to have a great dinner.
Thanks, guys. Thank you.
Thank you, guys.
OK, honey, I want the zucchini flowers filled.
Yep.
Floured and ready to go into the batter for our entree.
OK. Yep. OK?
I'm extremely happy with my ricotta.
So, I'd put in pecorino, a little bit of chilli,
and a nice hint of lemon.
Honey, I really want you to be
careful when you're filling these flowers.
They can't be too overfull, OK?
If they're overfull they won't close properly.
Yep.
And they will burst when you're frying them.
Filling the flowers is really intricate work.
If I put too much mixture in the flower, the flowers will burst.
If I don't put enough
there's not gonna be enough flavour coming through.
I'll show you. Go.
Yeah, I know what you want. We'll do one together.
That's it. Good?
These flowers are very delicate.
And a twist at the top.
Yep, so, I want you to be able to twist it at the top.
See, one's already come off but.
We'll just put them like that
and we'll twist it, we'll twist it later.
OK.
Claudean's left me to my own devices
and trying to open the flower with one hand
and hold the filling with the other hand,
it's very difficult to pipe it.
It's really quite different filling these by yourself, isn't it.
You'll be right, Anthony, you can do this.
These right here are Samoan working hands.
They're not made for delicate zucchini flowers.
Alright, so, stuffed zucchini flowers on basil pesto.
What do you guys think?
If they get that balance of batter, ricotta.
I mean, the pesto I'm a little bit not sure about.
It could take away from that crisp element of the flower.
But, you know what, I'm optimistic about this one.
It's nice.
Maybe a little bit basic, a little bit simple.
Let's see how it's presented.
Hopefully it tastes better than last time.
(LAUGHTER) Right?
What? Has to.
Isn't that the whole point?
Aaron and Chris are quite sure of themselves.
You've had one cook, boys. One cook.
There are five more after you.
Let's stay in your lane a little bit, yeah?
The thing is, are you actually going to redeem yourselves
or are you going to go through and do it again?
There's three redemption teams.
I can't see all three getting redemption.
It's a new cook.
New cook, right. Which team is going to take top spot, from this table?
Us. Us.
There's definitely a lot of testosterone across the table.
Not going to crash again, no? Been through it before?
That's it?
So, high confidence. We have the ability.
Just dumb. It's so dumb.
So, are you guys actually thinking you're gonna beat our score?
Seventy-two. You think it highly doable?
I love your smile and I love your personality but...
We definitely can.
That's highly unlikely.
Aaron and Chris are a threat.
They're the other all-male team now in the competition.
(GRUNTS)
So, the gloves are off then, huh?
Hey, you walked into our party, mate.
Like, come on!
Yeah, they're threat
but what happens when you put them in Kitchen HQ
and they don't have a smoker or a chargrill in front of them?
That's all I'm gonna say.
We've got the zucchini flowers stuffed, all of them?
Yep.
So, we'll get out three basils for your basil pesto.
This basil pesto is to go with the zucchini flowers for our entree.
OK. You good? Yep. Zhuzh that.
We want it to come out a bit gritty,
bit creamy, and just great hit of basil.
Buona noche.
Hey!
How are you going, mate? Alright? (STRINE) How are ya goin'?
(LAUGHS) Alright?
Hello, Manu.
You seem to be in such a good mood tonight.
I think tonight in the kitchen is more true
to who we are in the kitchen -
very happy, very relaxed.
We get on.
So, let's talk about the zucchini flowers.
Yes. With ricotta.
What is it flavoured with?
We have a little bit of chilli.
(GASPS) (CHUCKLES)
Just to help to bring a little bit more flavour perhaps?
Yes, that's right. I listened to you the last time.
That's good. I like it.
They wanted seasoning, they're getting seasoning.
Now, are you serving this with a pesto?
BOTH: Yes.
So, this is a pesto we make for our markets.
How much is it? Ten dollars a jar.
Taste it and see if it's worth it.
I'd pay ten bucks for that. Oh! Whoo! Whoo, whoo, whoo!
Just concentrate on the entree. Just keep that smile on your face.
It's here. And help.
It's not going anywhere. I always help.
Thank you. He's the sous chef.
I think this cook is different so far
because we've gone into it with a better attitude.
(CHUCKLES)
OK, honey, you need to get this batter going.
Right.
We've agreed to just be that tight unit that we usually are
and we're ready to go for it.
Look at that one. That's pretty full, eh?
Anthony!
Oh, no!
The zucchini flowers are overfilled.
This is not good.
(MAKES OMINOUS SOUND)
Better not burst open in the oil.
Did I get flour all over my lip?
Oh, my god! I'm gonna (BLEEP) kill him. Honestly.
What I'm worried about most is overfilling the flower
and then once you put it in the oil, all the stuffing seeps out.
It's no good, it's unsavable.
Wow, these zucchini flowers are filled up.
Everything can go wrong here.
These zucchini flowers can just burst right open.
Yep.
How's the temperature on the oil?
I've just turned it down a bit.
If the fryer's not hot enough, they're not gonna cook properly.
If the fryer's too hot, they're gonna burn and burst open.
Hurry up, Anthony!
I need you, Anth!
Oh.
I think I called you about 500 times.
What do you want? Come over here, Anthony.
Pick that up, Anthony.
These are extraordinary circumstances.
Those dishes that you might make on a weekly basis,
when are you ever gonna do them under those circumstances?
It really is extraordinary.
CLAUDEAN (YELLING): Oh, my god! Anthony!
What?
(DRAMATIC MUSIC)
CLAUDEAN: Wait!
That's not good. That's Claudean.
Did we hear this last time?
No. MARCUS: Never heard it like that.
That doesn't sound good.
CLAUDEAN: (BLEEP) I'm talking to you!
Holy shit!
NARRATOR: At Claudean and Anthony's Instant Restaurant...
CLAUDEAN: I need you, Anth!
..a kitchen commotion...
CLAUDEAN: Hurry up, Anthony!
..has awoken the neighbourhood...
(DOG BARKS NEARBY) Quick!
Oh, my god! Anthony! Don't do that!
..and alarmed the table.
That's not good. That's Claudean.
Did we hear this last time?
No. MARCUS: Never heard it like that.
That doesn't sound good.
We hear...
(SCREECHY VOICE) No, Anthony!
That's not what you should do!
She might not be at the table but she's still right with us.
CLAUDEAN: Quick!
I was looking at Mum like,
oh, my god, hopefully something hasn't exploded in there.
All the ricotta has come out of it.
When I put the zucchini flowers in the oil
I can hear the cracks and the pops of the filling leaking out.
I need you, Anth.
Take that tone out of your voice, honey.
I'm getting really stressed.
There is no way in the world we are
taking this second chance for granted.
No, see, it's spurting out everywhere.
The entree has to be absolutely perfect.
What if you make the batter a bit thicker. Will that help?
I didn't really want to put
a really stodgy batter on the zucchini flowers.
OK, let's thicken the flour up a bit, just a little bit.
But we made an executive decision.
We'll throw a little bit of flour into the batter.
This might encase it a bit better.
Hold the ricotta and the flower more.
Yes.
We need to get the zucchini flowers cooked.
I put it back in and just hope for the best.
The oil's heated, they're rising to the top now.
They're looking good.
We're back in the game? Back in the game.
All that yelling for nothing.
I didn't yell. You just stand around with your thumb up your bum.
OK, you plate up. Yep.
Put the pesto on the plate for the entree.
Yep.
When we're in the kitchen cooking,
Claudean actually yells at me quite a lot
but it's not from an angry place.
It's just the Italians,
they speak loud, the hands are flying.
So, I'm used to it, really.
Come on, plate it up.
Are you doing it how I said? Yes, boss.
To be married to a woman like Claudean
you have to have patience on patience on patience.
Just a little zhuzh of a zest.
I need the nuts on.
I'll give you the nuts on in a minute.
That's the secret to a great marriage.
(BOTH CHUCKLE)
I've got Collin's one here.
Colin. You need Manu.
One of these two. Yep.
Good? OK, let's go.
What are you doing? Let's go.
BOTH: Entree is served.
CLAUDEAN: I pride myself on my home cooking.
We just thought we'd keep it as authentic as we could
and just serve out what we would serve to our family every night.
It smells good.
There's a lot of pesto.
Thank you.
The plating was a little bit clumsy.
Had some of the flowers sitting in the basil pesto.
Some weren't.
CLAUDEAN: What I'm worried about most
is the batter on the zucchini flowers.
I'm hoping I have
the perfect balance of light, crispy, and fluffy.
Thank you.
Bon appetit.
MARCUS: I really liked the taste of this entree.
The zucchini flowers were delicious.
SONIA: I didn't think the basil pesto needed to be there,
however, it was delicious.
AMBER: I got crispiness. MEL: Yep.
It oozed with a beautiful ricotta. Yep.
However, I still have garlic breath from it.
It was really intense.
NICK: Claudean's made her ricotta again.
I love how creamy it was
and I really love the fact
that she hides a little bit of chili
in almost... CHRISTIAN: In everything.
..everything that she does.
Like, it's just there with this beautiful,
light, fluffy zucchini flower
and then - "Here you go. There's some chili for you."
Yeah, it's a bit of a Claudean punch.
Aaron and Chris, your first dish of the competition.
Your thoughts.
I think they've come out strong.
I quite enjoyed it, to be honest.
The zucchini flowers were cooked well,
the batter could be a little bit more crispy for me.
I like the flavour of the pesto.
Maybe I would have preferred it
to be maybe a little bit more crispy,
a little bit more zingy with the lemon.
COLIN: Is it better than your entree?
AARON: Ooh, that's a tough question.
I don't think so.
CHRIS: I don't necessarily think it was a threatening start,
like, we want to be impressed
and if somebody doesn't impress us with a dish,
well, they're going to hear about it in our critique.
Definitely.
CLAUDINE: Tonight, it's all about redemption for us.
I'm one of those people that says, "Yeah, I messed up."
"This time I want to try and do it better."
Don't give me that look, Claudean.
I've got a job to do.
(LAUGHTER)
Claudean and Anthony, for entree you served stuffed zucchini flowers
with basil pesto.
You've got a different aura about yourself tonight.
Are you proud of what you served today?
I'm proud, yes.
What would you give this entree?
Be honest.
I'd give it a ten out of ten because I love the ricotta.
Well, let me tell you what I think.
I think this pesto... I loved it.
The flowers were beautiful, filled generously.
The curd inside was gorgeous too.
This is a different restaurant we're in tonight.
You promised us family home, family cooking, joy.
This is what I want to eat when I come to your house.
I'm overwhelmed. I'm...
I'm humbled.
f you deliver two more dishes like this,
I think you're going to stay in the competition.
Thank you. Thank you.
It's a relief, hey? A big relief.
We've had some issue with a stew in the past. Osso bucco.
Now, we've got a rabbit stew,
which, I believe, is a little bit more dangerous to play with.
Very. Yes.
I'm not going to ask any questions.
Good.
Just go and bring out a great main course.
OK. Thank you.
Thank you, guys.
(APPLAUSE)
The rabbit is the focal point of my whole cook tonight
and I know that rabbit is a notoriously hard dish to make.
ANTHONY: There's not much heat in there.
You want to turn it up a bit? Or...
CLAUDEAN: So, the pressure's on.
We need to get this perfect.
NARRATOR: Coming up...
Oh, my god. I think I'm actually going to die.
It's my worst fear.
NARRATOR: Will Claudean and Anthony stay on course...
CLAUDEAN: Oh, no!
..on their road to redemption?
We're in for a world of pain here.
NARRATOR: In Brisbane,
Claudean and Anthony check on the rabbit for their main course...
ANTHONY: There's not much heat in there.
..and at the table, one guest is keen to rabbit on.
Who's had rabbit stew before?
I've never eaten rabbit.
Yeah, I've never eaten rabbit either.
It is a very tricky protein to cook though.
Even when you cook it in liquid,
it dries out really, really quickly, yeah,
and it goes from that perfect cooking temp
to overcooked like that.
Christian talks a lot.
It should be fall-apart
but not like that chalky, dry chicken breast.
He did try his posh,
fancy food words at the table.
Like, it is a really subtle gamy flavour.
Usually, it would be the legs and the saddle.
AMBER: If I was at that first instant restaurant
and he was chatting like that,
I'd turn around and call him a wanker as well.
(LAUGHS)
OK, do you want to have a look at this rabbit?
I'm looking for a beautiful fall-off-the-bone, not too dry.
We check this rabbit, honey.
If we don't like certain pieces,
it's going on Christian's plate.
He'll deserve it, you reckon?
Of course, he deserves it. (CHUCKLES)
Oh, that's perfect. Oh!
Oh, my god. I think I'm actually going to die.
The rabbit is amazing.
(LAUGHS) The gods looked after you.
That rabbit gods are there.
My ancestors are all there, dancing around.
That's done. OK.
I think we just let it sit in the juices.
Yeah, I think that's a good idea
because I don't want to make the same mistake
as I made with the osso bucco.
Yeah. I think we don't cook it anymore.
No.
Tonight, we need to get this right in honour of my relatives.
I'm just putting the olives into the rabbit.
I'm adding all of the olives
because the olives gives it the salt element.
Squeeze some lemon into that.
I pride myself on my sauce.
You just need it to be delicate
but you don't want it to be boring,
so it's really important
that you get that perfect balance
of salt and flavour,
but it not be too overpowering.
Oh, my goodness.
(SINGING) # Hallelujah, hallelujah! #
Most of us, we would serve two plates at a time.
These boys came (BLEEP) their hands full.
We carry plates for a living, dude. Like...
What is it? Three plates? Is that the maximum?
The maximum I can do depending on the plate is six or seven.
What?
I want to see that.
If you break one of Claudean's plates, you're in trouble.
SONIA: I'm always in awe
of waiters walking in and they've got,
you know, plates up that arm and that arm.
(APPLAUSE)
Wait, Christian, how do you serve from there though?
You have to have someone following you to pick up.
(LAUGHTER) That's my job.
Maybe it's a Melbourne thing.
We don't need to carry that many plates in Brisbane.
It's not that busy.
It's not about how many plates. It's how you do it.
The bottom one's at an angle, dripping sauce there, chef.
(CHEERING)
Manu came and started flipping plates everywhere.
"Yeah, I'll show you how it's done."
Oh!
(LAUGHTER)
SONIA: And then Christian sat down again.
(LAUGHS) "Oh, OK, show's over."
Oh, god.
I've still got it, mate. I've still got it.
(LAUGHTER) But there was food on that plate!
So, honey, I'm getting the plates out to start plating up.
Yeah! And how are we going?
We still running on time?
Yep, running on time.
CLAUDEAN: I am very happy with this main so far.
Bread's looking good.
The rabbit's done, the mashed potato is done.
Look how fluffy they are.
I think I love more - potatoes more than Colin does.
God, you're sexy when you mash those potatoes, honey.
Thanks, love.
You better not oversalt them.
Mate, nothing wrong with a bit of salt.
They wanted seasoning last time,
so we're going to give them a lot of seasoning tonight.
I think that looks good
and I think the leg here and then the broccoli here.
OK. Yeah, exactly like that.
That looks beautiful. There you go.
I mean, this is a wholesome, hearty, rustic meal,
so let's just plate it up like that.
Presentation isn't our strong point, really, is it?
No. But, you know, all you gotta do really
is add some green and it looks fantastic.
Yeah. At this point, my rabbit means the world to me.
In my taste, it's perfect,
but I don't know about what the judges
or the guests might say.
ANTHONY: Why are you being stingy on the sauce?
Look much sauce you've got?
Everyone leaves all their sauce in the pot in the kitchen.
Manu's like, "Where is it?"
I'm putting the sauce on! You're not!
You're holding back. Let's go. The sauce is the hero.
That's where the citrus is, the olives.
Gee, you're being a bit bossy there, Mr Mu.
Well, you're not doing it right.
(GASPS)
Shame on you. Put sauce on.
Look how much sauce you've got.
Any more sauce on those plates
and we'll have two ring SES and get some sandbags
to keep the sauce in the plates.
This is Manu and Colin here, I've got together.
Righto. Give them a nice bit of bread.
Shall we give them more sauce?
No. OK.
Hang on, maybe a bit more on this one.
OK. OK.
Ready? Ready!
Let's go. Let's do this.
This main does not look pretty.
It is not a pretty plate.
I mean, there is a mountain
of mashed potato on this plate.
There's half a rabbit
and just, "There's the sauce."
Buon appetito!
(TENSE SOUNDTRACK)
This moment is the moment for me.
The rabbit stew is very, very sentimental.
It's my childhood on a plate.
(TENSE SOUNDTRACK)
CLAUDEAN: Oh, no!
Colin's picked up the water and had a drink.
It's my worst fear.
The rabbit's dry, the rabbit's dry, the rabbit's dry.
CLAUDEAN: Oh, no!
Colin's picked up the water and had a drink.
I'm concerned the rabbit's too dry.
The rabbit means a lot for me.
It's my family recipe.
If I don't get a good critique on this rabbit,
I'm going to be running up the main street, screaming my head off.
Thank you.
Bon appetit.
(TENSE SOUNDTRACK)
I went straight for the bones
and just get every bit of meat off them
because, my god, that rabbit is cooked perfectly.
What you think of the meat?
Tastes good.
That rabbit was amazing.
I haven't had it cooked that well,
even out at restaurants, in a very long time.
The texture of that rabbit,
if she's accomplished that in one afternoon -
normally it's a process that mum or I would start the day before.
I've got to take my hat off to her.
She's nailed the texture.
I liked the rabbit.
I don't know if the broccolini here was necessary.
What? You don't like your greens?
I do eat my greens but when I looked at that, I was intimidated.
Puh-lease!
You're 22 years old.
You don't eat anything.
You need to take away his PlayStation when he goes home.
(LAUGHTER)
I've really, really enjoyed this dish.
It was really homely.
I haven't had rabbit before and it was just coming off the bone,
it was beautiful.
My mother-in-law is going to be so upset with me.
I have never ever eaten her olives
and tonight, they have introduced rabbit and olives into my palate.
It seems like Claudean and Anthony have listened since the last cook.
I really loved the way that the meat was cooked.
This mash compared to her polenta, miles above.
I really enjoyed this dish.
Yeah, I mean, I think the balance of flavours
worked really well on it.
It was super moist, super tasty.
It was just falling off the bone.
I think it's a beautiful dish.
I just felt like it was all a little underwhelming.
The ratio of mash
is probably a little bit more on the plate,
but slightly underwhelming in terms of flavour.
For me, I would not have chosen rabbit.
It's so lean. It's cooked well,
but it just has that dryish, chalky mouth feel.
The gravy, the sauce lacks a bit of flavour as well.
It's OK. Rabbit's definitely not something I would have chosen.
I think Aaron and Chris are very, very critical
of what was a very, very good dish.
Is this a tactic?
Are they trying to throw everyone off?
So, do you think you're going to keep your top spot at the moment?
Yes, sir.
Claudean and Anthony, for main course,
rabbits stew, thyme, black olives, and citrus.
When I read, "Rabbit",
"We're in for a world of pain here."
It's one of those meats that goes that way or that way.
You've got to get in the middle and either way, you're in trouble.
Undercooked, terrible. Overcooked, terrible.
The rabbit, for me...
..was cooked perfectly.
I did like the sauce but I wanted more.
Like, I wanted it in a bowl,
so the actual rabbit is sitting in a bowl of sauce.
Yep.
But you got across the rabbit cooking very well.
Thank you.
I believe that you just pulled a rabbit out of the hat.
I was so worried about my rabbit.
This rabbit couldn't have been cooked better.
Rabbit is probably one of the hardest proteins to cook
but it's falling off the bone without being dry.
I don't know what he's talking about the sauce?
There was plenty of sauce.
I love the fact that it was floating on top of it.
I feel like we've got a completely different team
than we've had when we came here last
and I'm so happy that you've snapped out of it.
CLAUDEAN: I can't believe it. I'm in shock.
My heart's about to burst out of my chest.
Thank you. Thank you. Cheers.
MANU: See you, guys. COLIN: See you.
I don't personally agree with the feedback from the judges.
But we know consistency is key
and we know they weren't consistent last time.
Mistakes happened and they might not be good enough.
You right?
It was good.
They loved it.
This is about much more than cooking for me. Yeah.
Yep.
This moment, for me, makes me think about my family
and people that have shaped me.
You've done your family proud
and yeah, I'm really proud of what you've done tonight.
Couldn't do it without you.
Without yelling at me? Yep.
(LAUGHS)
You're my rock. I love you so much.
ANTHONY: There's a lot to love about Claudean
but people have got to see past the initial Claudean.
There's this hard shell in front
but behind all that, she's a softy, really.
That was very sweet, my darling,
but don't think you're getting lucky tonight.
Patricija.
Thank you. Sorry.
It's OK. Whoa, whoa, whoa!
I'm just concerned 'cause my mum might come and argue with you
about how my pronounced - she used to go to my schools
and teach the teachers how to say my name, that's all,
and I'm protecting you.
Oh, thank you, thank you.
(LAUGHTER) She's my lawyer.
(LAUGHTER)
Well, Patricija, I like you anyway.
(LAUGHTER)
So, Patricija... Yes.
OG versus the gatecrasher.
Which one would you represent?
Are you getting me to pick a side?
Yeah. Well, who are you going to defend?
Anyone that's paying, to be honest.
(LAUGHTER)
MEL: Patricija's background, being the criminal lawyer,
I would be scared in a courtroom if I saw her.
AMBER: Definitely.
I feel like as a solicitor,
you would have to observe people a lot.
Yeah, but I also have to hold in my laughter a lot sometimes.
Because I see some pretty dumb shit.
(LAUGHS)
MARCUS: When Patricija looks at you, she looks right through you.
She's always slightly quiet, just watching everyone.
She's got one of the meanest resting bitch faces in the world.
Your clearly quite strong willed, right?
You don't look like you're scared of anybody.
How has that helped you in your life?
I think my own, like, ambitions has helped.
If she wasn't like that,
she definitely wouldn't be where she is now.
AMBER: Patricija's definitely... MEL: Strong-willed.
AMBER: Strong willed, yeah,
but that necessarily mean that you're a strong cook.
Time will tell. Yeah, I think so.
Dessert. What have we got to go?
OK. We need to get the tiramisu.
We've got a spare one there to taste.
Yep.
That meal was great,
but I need to focus
and make sure dessert
is perfect before it goes out.
I'm feeling extremely concerned about the biscuit.
Oh.
(TENSE SOUNDTRACK)
I'm hoping that by soaking the savoiardi,
it has had enough moisture to it.
I don't want it to be too dry
and I don't want it to be too soggy.
Biscuit's a bit dry.
It is. It hasn't soaked anything up. Look.
That's why you've got to soak it. I did soak them.
My heart sinks.
This is not good.
It's just too dry.
What can we do to save it?
NARRATOR: A storm is brewing
as Claudean and Anthony taste their tiramisu in a teacup
and realise the biscuit layer is too hard.
It is dry.
Those savoiardi were too flat.
All I'm tasting is a dense biscuit
and there's no sponge in there
to actually soak up all those beautiful flavours
of the alcohol and coffee.
Can we poke holes in it?
Poke - we're going to have to.
We'll poke holes and pour some liquid through it.
At this point, I'm a little hopeful that we can fix it.
Where's those long toothpicks, you know?
No, what about the straws, honey?
What about this?
That's not a - that's a massive hole.
We decide to use a straw,
poke some holes into it
and fill up the holes
with the coffee and alcohol mixture.
What can I inject it with?
I've got an idea. I've got a nice tasty Kahlua.
Give me that. Oh, you're so smart!
Bring it.
So, we're going to pour this liqueur into this container.
And then squirt in the holes.
We need to get those savoiardi biscuits
soaking up all that coffee,
so they're not going to be as tough.
Hopefully, this works.
That's a great idea, Anthony.
How are you so smart?
I have no idea.
After them feeding us really well,
I wouldn't mind something that's sort of heavy on the coffee,
not too much on the sweet.
A little shot perhaps?
Maybe a little shot of coffee,
but something to really finish off the meal.
What's the ideal tiramisu?
Just a good balance of coffee in those biscuits
and yeah, heaps of cream, lots of chocolate.
I guess, I'm looking for a little bit of technique
'cause we showed a lot of technique in our three courses
that we put forward
and I want to see the skill set of Claudean and Anthony
and if they can actually be consistent.
I think it's relatively safe.
Do you reckon it will be better than your dessert?
It's not going to be... I love his desserts, so...
Yeah, I don't think it's going to be.
AMBER: You can tell that Aaron and Chris are very competitive,
but we're all here for the same reason.
Do you think a gatecrasher can still take this out?
Mel and I are taking this out. Yeah.
Move over. (LAUGHS)
Talking about the question
of who's going to take out the crown...
I'll pull you off that pedestal.
I know you're trying.
Crowns look good on us.
(LAUGHS) We're the queens of our household.
Wear are our crowns. Wear our crowns.
(LAUGHS)
I love that. That was a good one.
ANTHONY: Look at that.
That looks beautiful. Put some more in here.
So, what do you think we're going to score with the judges?
A 93.
OK.
I don't know where the ancestors have gone.
They must've left after main course
and not known that there was a dessert coming.
I'm going to just put some cocoa over for dust.
Do it with love.
Love.
Ancestors have left the building.
Maybe our desserts are a little cursed.
I don't know, our last dessert wasn't that good.
Bit runny, you reckon?
Round two
has been a real eye-opener for me.
I would really love to win this competition,
so got to hit a home run here.
We need to deliver on this tiramisu.
Does that have enough liquid?
I think so. I'm happy.
Yep, that looks nice. I like the layers.
OK. Let's...
Let's go. ..serve it.
Dessert is served. ..is served.
CLAUDEAN: I walk out to serve the tiramisu to the judges.
I'm really hoping we've saved that dish.
(TENSE SOUNDTRACK)
Thank you. Thank you.
AARON: It looks decent. It's served in a cup.
I'm just hoping when I dig into it, something's not right.
Thank you.
(TENSE SOUNDTRACK)
Thank you, my dear.
You're going to get it.
(LAUGHS)
She just whispered in my ear, "You're going to get it."
I'm not the biggest fan of Claudean
and we've come to this weird love-hate relationship.
But if they can follow up the entree and main with a bang-on tiramisu,
I think everyone's going to be put on notice.
(TENSE SOUNDTRACK)
CLAUDEAN: I feel like tonight
I have produced two good meals
and we need to get three out of three.
I really do want to show the gatecrashers
that we are going to win this competition.
(TENSE SOUNDTRACK)
CLAUDEAN: The tiramisu is not how we wanted it to be.
The biscuit is all wrong. It's very dense.
I'm hoping they've got dental cover.
MANU: Thank you.
Thank you. Thank you.
Bon appetit.
Merci.
(LAUGHS)
(TENSE SOUNDTRACK)
CHRIS: The first spoonful I have is dry, a little bit tough.
I knew instantly that it's not going to get better from here,
which is good for us. Oh, definitely.
SONIA: Something has gone wrong
with either the baking of the biscuit
or the soaking of the biscuit, but it's quite hard.
It's not good. It's not sweet enough,
it's not bitter enough,
it's not boozy enough.
PRODUCER: What are your thoughts on the dessert?
Shit.
I found my biscuits were quite dry
and I really couldn't taste the coffee,
so it's a bit of a miss from me.
Definitely my least favourite dish of the night.
I didn't enjoy it.
I've had a supermarket tiramisu that was a lot better.
That was the worst tiramisu I've ever had.
They really came out of the gates strong.
I was a little bit worried by main course.
I'm not worried anymore.
Oh.
Chris was a bit, you know, a bit cocky, a bit full of himself.
He's thinking that the dessert's worse than his
and therefore, they are safe on the top of the leaderboard.
Claudean and Anthony, for dessert, you gave us tiramisu.
This is exactly like my grandmother would have cooked it.
She couldn't cook.
Oh, no. Here we go.
Tiramisu is one of those desserts.
You know, it's rich, it's luscious, it's moreish.
I wanted less-ish of this one.
We've had a good night, but we ended on a low.
I think, as you probably know yourself,
the lady's fingers didn't rise enough
and because of that, there was not enough
of that sponginess to soak up the liquid.
I'm feeling devastated.
It's not the way I wanted our night to end.
I just feel sorry for you guys because you've done so well tonight.
Thank you. Thank you.
MANU: Thank you. COLIN: Thanks.
CHRIS: We feel confident with the score of 72.
It's a strong score.
Definitely. We've shown we can cook in this competition.
I think we're sitting pretty good.
NARRATOR: It's now time for the guest teams
to critique Claudean and Anthony's dishes
and give them a score out of ten.
So, entree, they had stuffed zucchini flowers on basil pesto.
NICK: I really loved this dish.
The flavours just worked for me.
I thought the filling was maybe a little bit soft, not so crispy.
I didn't have much crisp.
The main?
The rabbit stew.
That rabbit was cooked perfectly.
Perfectly. Yeah, I agree.
The rabbit did not look very cute on the plate
but it was really delicious.
I could definitely appreciate how tender that meat was.
It was sort of like pulled it apart with your fork and knife.
Both our first times having rabbit.
Yeah. I actually enjoyed it.
It was my favourite meal of the night, actually.
It was so homely, it fell off the bone.
And dessert, tiramisu.
There was a problem with the biscuits.
They were hard.
Like, they didn't soak up everything.
That was inedible for me. Just a few issues, obviously.
No moisture in that sponge, the biscuit.
I would send it back if I got it in a restaurant.
BRIGITA: I think, overall, Claudean and Anthony did a really good job.
Entree and main were very high, but dessert was very low.
I think seven. Seven?
Yeah. OK.
I think six is fair.
Yeah, six? Six?
Yeah. Cool.
I think it is definitely well above average.
But yeah, the dessert just let them down in the end.
Yeah. A six?
A six. Let's go with a six.
For me, it's the same as Aaron and Chris.
A six. It's a six.
I agree. Cool.
Six. Six.
Entree... Entree
and then dessert was a complete fail, to be honest.
What are you thinking overall? A four?
What do you think?
Yeah, a four. Yeah, four.
Alright, four it is. Alright. Done.
Done.
CLAUDEAN: Aaron and Chris want to stay at the top of the leaderboard.
But I don't feel too threatened.
I think that we'll definitely score higher than them
and I think that we can definitely cook better than them.
NARRATOR: After an emotional night,
Claudean and Anthony are about to learn
if they have beaten Aaron and Chris's score of 72 to top the leaderboard.
CLAUDEAN: This is actually the part of the night we dread the most.
Claudean and Anthony,
thank you for having us at Papa and Mama Mu's.
The guest teams have given you a combined score of...
..29 out of 50.
I think that the guest team score of 29 was low.
I think that we have been scored harshly.
And now, it's our turn.
We'll be scoring each dish out of ten.
Claudean and Anthony, for entree,
you served stuffed zucchini flowers with basil pesto.
What a great, great start of the night.
Three beautiful flowers.
Could have been a little bit crispier, perhaps.
A little squeeze of lemon on the side would have made it perfect.
Redemption, redemption, redemption.
That's what we're talking about.
Crispy flowers, beautiful filling.
For your entree tonight, I score you...
..a nine.
(MUSIC SWELLS)
MANU: The score I'm giving you for your entree...
..is a nine.
CLAUDEAN: Two nines. I just can't believe it.
Yeah, it was - our smiles just got bigger
after receiving the first one,
so to get another one, that was great.
For our main, you gave us rabbit stew
with thyme, black olive, and citrus.
Rabbit, very tricky meat to master.
You mastered it.
It was falling off the bone, it was glistening.
It was a pleasure to eat.
MANU: I haven't had rabbit for a very long time
because Australians don't really eat a lot of rabbit here.
But you brought me to my childhood.
That rabbit was absolutely delicious.
Cooked to perfection.
It was an ugly plate of food, but a delicious plate of food.
For your main course tonight, I score you...
..an eight.
The score I'm giving you for your main course tonight...
(TENSE SOUNDTRACK)
..is a nine.
You alright, Claudean?
The rabbit brought him to his childhood.
That's why I love food.
Because it's everything good about my childhood.
It was just -
oh, I couldn't believe it. I was so excited.
I cook for a reason.
I love my cooking,
I love feeding people,
and for Manu to say that,
that really hit me in the feels.
Second restaurant in,
it's a different ballgame to the first time round.
You should be very proud
of everything you've listened to and achieved.
But there's one dish left to score.
(TENSE SOUNDTRACK)
For dessert, we had your tiramisu.
(TENSE SOUNDTRACK)
Presentation, in the cup, tiramisu.
100%, tick.
That's where it stopped for me.
The biscuits, they didn't rise, they didn't soak.
Unfortunately, I can't give you a better critique
than what Colin just gave you.
I could dig for the positive,
but frankly, there was not much there that I could salvage.
The score I'm giving you for dessert...
..is a two.
For your dessert tonight, I score you...
(TENSE SOUNDTRACK)
..a tirami-two.
CLAUDEAN: I'm actually devastated
about getting a two for our tiramisu.
So, Claudean and Anthony, that gives you a grand total score of...
..68.
CLAUDEAN: I'm proud of us.
ANTHONY: Yeah, I'm proud of you.
'Cause I wouldn't be able to do any of this without you.
Yeah.
Was that a kiss?
On the lips?
Do I get anything else later?
No. (LAUGHS)
It's better than 53,
but still puts you at the bottom of the leaderboard,
but with a long way to go.
Yes.
NARRATOR: After their redemption cook,
Claudean and Anthony are second
on the leaderboard
with a score of 68.
This currently keeps Aaron and Chris
in first place.
Anyway, next stop, Amber and Mel.
Hey! Oh, yes!
Who's going to do what, when, how?
My husband is Lebanese, so I married into a Lebanese family.
OK.
And yeah, I've adapted a lot of their culture
and I cook a lot of their food now.
I'm also an Aussie cooking Lebanese food,
so I put my own little spin on it as well.
Brilliant. Look forward to it.
Until then, see you then.
I'm so excited that we're next.
AMBER: And we give those little boys, Aaron and Chris,
the flick at the top of their... Yes, absolutely.
"I'm on top of the leaderboard." Yeah, absolutely.
Whatever. Enjoy it while it lasts, buddy.
(LAUGHS)
CLAUDEAN: Good luck.