MALE NARRATOR: Previously, four teams have cooked
in our second round.
Let's go!
And despite tough scores from the other teams.
A five. Five.
Five it is,
I'm sorry,
what table were you all sitting at?
Melbourne's culinary connoisseurs,
wowed the judges.
I would pay for that dish.
To land them top of the leaderboard.
with 75 points.
Top of the leaderboard!
Tonight, following a disastrous round one.
We struggle with our confidence the first time.
CLAUDEAN: They are our Italian counterparts,
so I'm expecting big, big things.
It's our final OG team, Sonia and Marcus's turn to cook.
Last time Claudean was really harsh on our pasta.
I feel very confident we can do better pasta.
Better than Claudean, that's all I care about.
Woohoo. Cool.
Can they finally deliver a dish,
that temps even the toughest of critics?
Anthony, is it better than your wife's?
(GUESTS GROAN AND LAUGH)
Meanwhile, the competition continues to heat up.
CHRISTIAN: I'd like to know where the contestants
thought we were so far wrong from the judges.
As Nick and Christian, take aim at the table.
I want people to answer, let's go.
CHRIS: That's a ballsy move.
(UPBEAT MUSIC)
Tonight we're back in Adelaide
for mother and son team,
Sonia and Marcus's second Instant Restaurant.
MARCUS: Nona! Come in, come in!
My Nona is the sweetest person on this planet.
She is a massive, massive inspiration for us.
Nice to see you, Ciao Bello.
Ciao Bella.
SONIA: We popped in to see my mum, or Nona to Marcus
to see if she had any pearls of wisdom
for us to take away
for the day.
Nona, last time a lot went wrong for us in the kitchen.
We're planning to have things go right in the kitchen tonight.
Can you tell me, what did you learn about all this?
We learned that we need to work together as a team Mum.
Yeah, not argue.
'Cause Marcus and I we don't argue at all.
We would never argue. No.
That would be ridiculous, wouldn't it?
Yeah. Nona, when you serve us food,
you serve us love,
that's how we want to give to the guests.
Yeah. If you go there and smile, the people love that.
Exactly. That's what I do all the time.
(LAUGHTER)
If we do this the right way,
we can have a laugh, we can stay calm.
See you Nona. (SPEAKS ITALIAN)
I think we can make Nona proud.
See ya. Have a good shopping.
Thank you. Thanks.
Bye.
At the mother and Son's previous Instant Restaurant.
Happy now? Arguments in the kitchen,
You're just frustrating me Marcus. You're not listening.
Led to problems on the plate.
Mum, the pasta's stuck,
(BLEEP) Marcus, I warned you.
Their entree, crumpets with buttered lobster
was served with a side of stress.
Questioning each other.
You should not do this
on the night of you cooking.
The fighting continued...
You're not listening darling.
And their main, squid ink linguine
didn't live up to expectations.
It's terrible.
But after some sage advice,
Just make sure
that your mum's the boss.
Just say, "Yes, mum".
Their final course,
Margarita Bombe Alaska
became the best scoring dessert
of the competition so far.
Hey.
Proving that mother knows best.
Once again, Sonia and Marcus
have just five hours
to set up their restaurant,
shop for ingredients,
and prepare their dishes before the guest teams arrive.
Alright, Mum.
Second Instant Restaurant, redemption round.
How are you feeling?
I'm not as nervous as I was last time.
Correct.
I'm very, very pumped
going into the second restaurant, Mum,
we struggled with our confidence the first time.
I feel confident.
I'm excited to do this with you.
The priority is having fun today.
Definitely. People will be able to tell.
Last time they said we served stress on a plate,
tonight we want to serve fun and love on a plate.
Going into shopping today,
we want to get through it well
so that we can get to the cooking well,
without fighting too much.
Alright, spinach, let's get some spinach.
Spinach.
For entree we are making
ricotta and spinach ravioli
with a butter and sage sauce.
Sonia and Marcus, I'm expecting big, big things,
they are our Italian counterparts.
Last time I said the pasta was shit,
this time I'm expecting them both
to be on their game.
We've been given not just a second chance to cook,
but a second chance to take an express ticket
straight to the semifinals.
I feel like we've been underestimated at the table
numerous times since the very beginning
of this competition
and finally we've got a chance to show
that those underestimations are a mistake.
So far we're looking at Christian and Nick on the top of the ladder.
I reckon we can beat their score.
On top of the leaderboard, finally!
I am so proud of what the two of us accomplished
in the kitchen in our last Instant Restaurant.
For us to be knocked off the top perch tonight,
It's gonna have to be, a pretty impressive cook.
Go left Marcus.
I had that under control.
But you, you look like, you dunno where you're going.
You're concentrating I just made it
on what you're talking. to Woolworths just fine.
No we're not fighting. I had to keep indicating
where to turn.
When we get nervous we start
bickering about anything.
Oh, no, keep going. It's not that Mum,
I told you I know where it is.
So not this side street.
Oh, the Corinthian butcher's there. Yes. Marcus. Come on.
Oh, so I did turn. What do you mean? "Come on".
I turned the right turn.
Oh, we could come in from the back end.
Just do it! Wait a second.
Don't keep asking me then turn
somewhere else and then ask me again.
Hold up. Wait, wait. Go where you want. I don't care!
I want to get out of this car,
get to the butcher
and get on with it.
That's all.
Don't yell at me Mum. You said you weren't gonna
sweat the small stuff today and you're doing it.
(CHORTLES) You're a dickhead.
For you to be impatient already is not a good sign.
Be happy.
We don't hold grudges.
We get over it really quickly,
as quickly as we explode and get cross at each other,
it dissipates.
We're like a boiling kettle.
The water boils and then it goes away.
Hello. How's it going?
Today we are looking for 15 bits of rib eye.
For main, we're serving rib eye with salsa verde and mash.
Salsa verde.
You know what you can,
it can be either verde or (WITH VIBRATO) verde,
this is right but it just sounds silly from me.
MANU: Rib eye with salsa verde
and mash sounds good.
But having to cook
12 of them perfectly,
it's a hard gig.
Tiny bit intimidated being the first people to do...
Steak. Steak. Yep.
And especially because of Chris and Aaron, you know,
The Barbecue Boys.
The barbecue, the meat kings.
So Sonia and Marcus,
the third redemption team to cook.
Claudean and Anthony got redemption, scored higher than the first round.
Nick and Christian got redemption.
I would be very surprised if
all three teams get redemption.
Alright, home, sweet home. Let's do this.
MALE NARRATOR: Sonia and Marcus now have
just over three hours to prepare their dishes
and set up their restaurant,
before the guest teams arrive.
So Mum, it's time to set up our Instant Restaurant.
OK. Deep breath. Let's go.
Let's go do the fun part.
Oddly comforting to be doing it all again.
The items in our Instant Restaurant
are not there just to look good.
Alright Mum, I'm gonna put the Nona one
the one right smack bang here where everyone can see it.
'cause she's taught us everything about cooking.
Nearly everything that's in there
has meaning, has a story behind it.
Our Instant Restaurant is called 'Nothing's Off The Table'.
Sometimes we argue and we carry on
and things don't go right,
but as soon as we get around the table
we can just put it all out there and everything's OK again.
Correct.
The final touch Mum.
So the questions that are in there, when our guests have a look at them
and answer them, it'll ensure that absolutely nothing's off the table.
Hug?
Good. Alright mum, we got along doing this.
Let's get along in the kitchen, OK.
Yeah.
OK. Aprons on mum.
I'm excited tonight that we've been given the chance
to redeem ourselves.
I know we can improve on what happened last time,
work together as a team, cook less stressful food.
Alright, it's back on.
We've got the privilege to wear the apron a second time.
Let's make it count.
To the very best of our ability,
we're going to deliver tonight. Yes. Correct.
What we are guaranteed to deliver,
is our best effort guaranteed.
Alright Mum. So I'm working on the entree.
The uh, spinach and ricotta ravioli with sage butter sauce.
Right now I'm just getting the pasta sheets made
for the ravioli and then I'll make the filling.
I'm doing the ravioli, um...
From scratch, the whole thing. From scratch.
It's a tough one, I've gotta make the pasta sheets,
I've gotta make the ricotta filling with the spinach.
I've gotta make the ravioli,
put them together, flip them,
cut them,
and then do that nine or ten times.
I really love the way you make your pasta, Marcus.
You work it so well, that it's always so soft and silky.
Nona always says that
the more love you show to the dough,
the more it'll love you back.
So the entree for us,
is one of our most eaten foods in our family.
Nona taught mum to do it. Nona taught me to do it.
We have eaten this since we were kids.
So it's more than just the ravioli on the plate,
there's family emotion,
there's everything in there
and it's just a very special dish to give them.
And it tastes delicious.
From over here. Marcus, it looks amazing.
Of course it looks good. I made it.
(LAUGH)
Mum, why are we not stressed yet? What's-- we shouldn't be wishing--
Can you stop asking you that?
Because I'm gonna go from being really happy and calm
to being really worked up.
No, I'm glad that we are feeling good.
I feel like I'm completely
100% present in the moment
and last time I wasn't.
In our first cook,
we wrote ourselves off before we served the food.
We just said, "No, we're not good enough,
"we're, we're not confident,
"we don't feel good, I'm not sure."
This time, even if we mess up again,
I'm sure of us tonight.
We're gonna put our best foot forward
and we're gonna give it a crack.
So right now I'm squeezing the liquid out of the spinach
and the goal here is to get this as dry as humanly possible.
Nona, whenever, I would do this for her as a kid,
she'd always go, "You are so strong Bello.
"You've got such strong arms."
OK, so the parmesan cheese
and the ricotta, Mum
is now going into the filling.
I'm stick blending
all of the ravioli filling.
OK Mum, we officially have two hours left for our prep time.
I've just finished toasting these almonds
so that I can make the base for our dessert.
For dessert we are making passion fruit cheesecake
with almond crust.
The pressure for dessert is huge for me
'cause everyone look-- looks over at me
when they talk about desserts.
A few people around the table
and it's so sweet and it warms my heart
have referred to me as the dessert queen,
so I cannot afford to fail on the dessert
because I wanna keep my crown.
The dessert base for our passionfruit cheesecake
is nearly there.
Good work Mother bear.
Filling it is and jelly it is,
passionfruit cheesecake filling, not sweet.
The passionfruit's the hero
and it's luscious without being sickly.
Look at the passionfruit pulp.
Oh, wow.
It looks like someone's put food colouring in it.
The jelly on the top isn't sweet
but tangy
and the passionfruit shines.
And I'm gonna do the fun part.
After what could potentially be
a rather heavy meal, you've got pasta,
then you've got steak and potato,
you just need something refreshing at the end
that was still dessert
but not something that was too heavy and too sweet.
Look at it. It's lump free
and it's come together beautifully.
It's got an hour until the guests arrive
and I'm feeling really confident right now.
We are so doing well
for time here.
The crumb is done,
the cream cheese filling is done.
You finished the passionfruit jelly,
it's now in the fridge just so it can harden up a little bit.
You are very close to assembling this dessert
before the guests have even arrived,
we're in a very good place.
Now. Mum, it's time for me
to roll out the pasta sheets and do these sheets one by one,
fill 'em with ravioli.
We've gotta make about 135 ravioli,
just to have enough to test with, serve 12 guests.
But lately, Marcus,
you've been doing this all by yourself
and we've had some amazing pasta.
You can be the dessert queen
and I might be the pasta king, who knows.
Pasta queen or pasta king.
Well, better than Claudean, that's all I care about.
So we've already been served ravioli
once in this competition
and it was by Claudean and Anthony.
I thought their ravioli was alright.
I didn't love their sauce.
I instantly knew when I ate it
that we can do better ravioli.
It needs to be cooked properly.
Oh, my God, I just did the Italian hands.
Did you just see that? No, I didn't.
Needs to be cooked properly.
I can't believe that just happened.
Oh, my God.
So I feel very confident, not that just our ravioli
will be better than Claudean and Anthony's,
but probably the best in the competition.
If Claudean doesn't like this ravioli,
she doesn't like pasta.
And last time she was really harsh on our pasta.
Your pasta was shit. I'm sorry.
It was shit.
So we need to redeem ourselves on the pasta,
but we're doing it with something she served
and we're gonna do it better.
Pasta rivalry. The flavour is better,
the filling is better,
the sauce is more simple,
which is what belongs to compliment
something that's so pretty like this.
Well, it's Nona's ravioli
so it's better than anyone's ravioli.
Sorry, I'm not normally that arrogant,
but I haven't had too many pastas
both inside or outside of Italy
that are as good as hers.
Correct.
Our first tray of ravioli for the competition is, uh...
..is done. That is our first one.
Look at that, Mum.
They're all sealed, they're all consistently shaped,
Woo hoo!
there's no holes in them
and that there, that's three serves of pasta.
OK, so we have 15 minutes,
we're ahead of schedule as far as I'm aware.
Let's go get changed. Sure.
We're doing well. Let's go look.
Let's go look beautiful.
(UPBEAT MUSIC)
Here we go. Back in Adelaide again.
But this time we're top of the leaderboard.
We're where we wanted to be.
But you know what,
seeing as nothing's off the table, I'd like to know
where the contestants
thought we were so far wrong from the judges.
Not looking forward to hearing from Nick and Christian.
We're expecting some type of boasting
and you know, some conversation
about how well they did.
The table's gonna get hot tonight.
The table's gonna get as hot as my dress.
Oh, that's pretty hot.
MEL: Going into Sonia and Marcus's Instant Restaurant tonight.
I'm excited to see
what they're gonna put up, but I'm also nervous
because we are at the bottom of the leaderboard.
What does that mean for us?
(OVERLAPPING GREETINGS)
Mum, You got 30 seconds. Come on!
Alright, are we ready everyone?
ANTHONY: Yep, let's go. Let's get this party started.
Let's do it. Mum! We need to be here!
(DRAMATIC MUSICAL STING)
Mum, we actually need to go right now
like the doorbell has rung.
So we've done all of this to get ahead.
The cooking is going well,
the guests are here and Mum is nowhere to be seen.
(CICADAS CHIRPING)
Mum!
I feel like a little kid again.
Look. Nah, I don't want to hear it.
(CICADAS CHIRPING)
Aha.
Congratulations. Round of applause. Good work Mum.
This takes time. Yeah, yeah.
The guests can wait a few minutes.
We've waited a long time for them,
sometimes we're waiting to eat.
What's two minutes?!
(DRAMATIC MUSICAL STING)
There is the doorbell again.
Hello everyone. ALL: Hey!
Sorry about the delay. No, all good.
They are looking in control.
Aaron.
SONIA: Nice to see you.
They are smiling tonight. Yeah.
It's a smile of confidence.
Can't see any stress. Nice to see you.
PATRICIJA: Nice to see you. Nice to see you. You look great.
I didn't quite achieve the hug
from Patricija this time.
Just on here.
Oh, she hugged me! But I hope.
I hope that the hug will come.
Alright Mum, let's do this. Let's go.
(AIRY MUSIC)
Oh, back again. Nothing's off the table.
AMBER: Wow. MEL: Oh, how beautiful...
Look at the photos. It's good to see Nona again.
CHRISTIAN: Nona's back looking over us.
It just reminded me of like
walking into my nan's house
when I was a little girl. Yes, me too!
To see like, the old style furniture,
all the photos,
like the family photos around the place.
You felt the love in the room. Yeah.
It looks beautiful.
Alright everyone, welcome to our Instant Restaurant.
Uh, we're very, very glad to have you guys back
and to the gate crashers,
welcome to the table, welcome to Adelaide.
When we come together at the table,
it doesn't matter what's happened anywhere else,
we don't hide anything,
we solve most of our problems at the table.
But tonight it's going to have a little bit of a spin
in nothing's off the table
because there's a little treasure chest
right in the middle of the table.
There's a few questions in there for you to answer.
Oh, my gosh,
what is going to be in there?
Overall, we hope you enjoy the food.
Today, we've really enjoyed cooking,
so hopefully the love comes through
on the plate and no stress.
We've gotten along for most of today.
We haven't killed each other! Which is great.
We hope you enjoy your evening.
Thank you!
(APPLAUSE)
I think it's the most fitting theme
so far for this dinner table, "nothing is off the table".
(LAUGH) I love it.
It means everything and anything
is gonna come out tonight
on this dinner table in Adelaide.
I'm thinking it's gonna be
a fiery sort of conversation at the table tonight.
AARON: It's gonna be interesting.
AMBER: Does this tin make you nervous?
Makes me excited.
MARCUS: Who are you trying to impress the most
at the table tonight?
SONIA: Firstly Nick and Christian,
to show them why we should be
taking their spot at the top.
Yep. I want to go to the next Instant Restaurant
and just grin at Nick and Christian to say,
"Ha-ha, we're at the top. Ha-ha."
Marcus. I'm just going to pour
the passionfruit jelly
onto the cheesecakes
'cause it's cooled down enough.
The cheesecakes have actually set
so I can breathe another sigh of relief,
They're already set? They're set.
The dessert should have a nice jelly layer on the top.
The jelly should not be cloudy,
the cheesecake layer should just be very pale yellow
from the cheesecake pulp,
and then you've got the crust on the bottom.
OK. Well done, Mum.
Alright. Dessert is done. Finished.
(EDGY MUSIC)
(DRAMATIC MUSICAL STING)
It's time. OK.
(EXHALES) Deep breaths. Yep.
Composure. Yep.
We're doing well, let's go. I'm composed. Let's go.
Here we go. Hello.
How are we? Bonsoir, bonsoir.
Evening. Come in. How are we?
How you? Good to see you.
Done the hair, done the hair nice.
I love it.
Mum's done hair too. Looking good.
Thank you. Let's go.
Alright, welcome.
Good evening, hello, bonsoir. ALL: Hey!
Ah, how are we all?
Hello Colin and Manu.
Welcome back to Adelaide
and welcome back to our Instant Restaurant,
'Nothing's Off The Table'.
Mum and I went into the first round feeling really unconfident,
stressed the whole time, didn't enjoy it at all.
This has been one of my favourite days
of the competition, we're smiling. We're laughing.
So if you guys would like to unveil your menus, go ahead.
MEL: It's like a lucky dip.
It's a ravioli.
(LAUGHTER)
I'm looking straight at you, Claudean.
For entree, you'll be having spinach and ricotta ravioli
with a butter and sage sauce.
I look straight at Claudean for the pasta.
She looks straight at me,
I look straight at her and I say,
"Yeah, that's right,
"we're doing ricotta and spinach ravioli."
I am under the belief
that my ravioli is the best.
I love my ravioli.
Nona's been making that for us
and we've been making it with Nona since I was a kid.
This is us on a plate. Um...
Is it homemade ricotta?
No. No.
No need.
She's so cheeky.
And you know what I felt like saying,
"well did you make a good ravioli?
"No you didn't, Claudean."
I think it's absolutely disgraceful
that they haven't homemade their ricotta,
I'm very upset about that.
For main you guys will be having rib eye with salsa verde and mash.
Rib eye for 12.
(SIGHS)
Yep. Good luck. (LAUGH)
CHRIS: So doing 12 steaks
for a main course,
rib eyes, that's a ballsy move.
For dessert you are having
a passionfruit cheesecake
with an almond crust.
It's a lot of work, huh?
Well, you guys are the last redemption team to cook.
So hopefully you're gonna get where you wanna be.
Good luck.
Thank you. Thank you.
AMBER: Should we open up the tin?
I'm really, I'm really keen for this.
We don't actually know
what's written in that truth jar,
what questions we are gonna be asked.
CHRIS: What's in the box?
What's in the box? AARON: What's in the box?
If this table was a movie,
who would be hero and who would be the villain?
And who would be the joker?
So I'm gonna go with Anthony as the hero,
Christian as the villain and Chris as the joker.
It's my smile. It's your smile.
Why aren't I the hero, why is he the hero?
No, you could be the, you could be the villain or the joker.
(BLEEP) I'm not the villain.
Sometimes I do feel like a hero.
Yeah. I put up with a lot.
(LAUGH) Nah, just joke--
(HUMS TO HIMSELF)
MALE NARRATOR: Coming up.
I'm gonna say it's been my favourite
of the competition so far.
With some crowd pleasing food... (CLAPPING)
I can taste the happiness in this dish.
..Will Sonia and Marcus achieve redemption?
Pressure's on...
And tensions rise around the table.
I want people to answer.
To me it's a pointless subject.
CLAUDEAN: Are you gonna tell him to shut up?
You shut up. (LAUGHTER)
You better apologise for that.
You are starting to really piss me off over there, Aaron.
(UPBEAT MUSIC)
And voila.
OK, so Mum, the ravioli for the entree,
the uh, spinach and ricotta ravioli
with sage butter sauce is officially done.
Mum, we've got everything ready.
Pretty much the ravioli is done.
All we need to do is cook the pasta,
make the sauce, and assemble it.
That won't take very long.
We're in a very good place.
Oh, welcome.
Welcome, welcome, welcome. Thank you very much.
It's a little bit less chaotic than last time.
I'm just, I'm just like,
are we still,
are you still the same people that were cooking the other day?
We had a transformation.
Because like, the kitchen was such a mess last time.
Are we eating anything?
I can't see any food anywhere. (LAUGHS)
Show me, show me.
(GASPS)
Did you buy those already made?
No, we made them! It looks like it.
That's Nona's recipe and she taught us.
Wow. Did you make them Sonia?
Marcus did.
No, no, I don't trust you.
I don't believe you. Oh, no. Honestly, I'm being honest.
He did 90% of these.
You finally woke up.
And we've, we've been working together, Manu.
Which is good.
I'm, do you know what? That's so nice.
What's the butter? We're going to do butter and sage.
We take the butter down a little bit,
but I'm not going to do burnt.
Not quite burnt.
There's burnt, there's noisette
and it's melted.
Noisette. Is a hazelnut. Yes.
Usually if I go to an Italian restaurant
and I order THIS
with sage and pine nuts,
my butter is taking to noisette.
Yes.
Whatever you do.
Usually I don't wanna change the recipe.
I'm just worried that if the,
if it's just melted butter you, you might miss out the...
Punch. The punch.
I'm not gonna bother you any longer.
It sounds amazing,
it looks good. Go.
Hell yeah, that's good.
Alright, I'll start the butter and sage sauce
for the entree.
We need to make sure we follow Manu's advice.
We need that butter to have its punch,
it can't just be melted butter.
Manu came in and he's told you
don't just serve me melted butter with sage.
Cook the butter down a little bit more
so that you get more of a nutty flavour from the butter.
So we're gonna take that on board.
We are just looking for
a light hazelnut colour.
I cannot let the butter of,
for this sauce go too far,
I cannot let it burn.
The sauce is just about done.
It's nice and golden
has got all these beautiful
little brown caramelly bits.
Actually I think I might need to try it.
Seasoned well, Mum?
Good? Mm.
Good.
Right. What's going on,
they're not making
the bloody um, ricotta,
why isn't the ravioli out on the table already?
Like what on earth
is going on in there?
All they've gotta do is open that ricotta tub. What's the go?
Are you talking about the, the ricotta?
Do you think it has to be done
homemade?
It's nice to make it yourself.
It's so simple and Marcus said, "No need".
I dunno what he means by that
because nothing tastes like homemade ricotta.
If Sonia and Marcus can pull off ravioli
that were as good as Claudean,
but with a sauce to match,
I think they can,
they can really take a--
home, a really great score for that.
So you are worried about your top spot?
Definitely. Definitely.
CHRIS: So I'm looking at Christian and Nick
and they don't look smug at all.
They don't look confident, they don't look cocky.
I, I don't know what, Yeah, somethings up.
I don't know what's going on.
How do you guys feel after your cook?
I mean, you know, like top of the leaderboard.
We're really happy with everything that we put out.
Yeah. That's good guys, well done.
Thank you.
I mean, you know, you got I guess
some form of redemption,
which must be sort of rewarding, right.
NICK: Not just some form, we got the highest score
from the judges -
joint with Radha and Prabha who got 48. So...
Oh, wow. Yeah.
We got 27 from the guest teams
at our Instant Restaurant and...
we're not particularly feeling great about it.
For us there was obviously
a bit of a discrepancy with
what the, what the judges scored us.
We got nines, eights, and sevens.
Yeah. Yeah. So I want people to answer.
Yeah.
AARON: It's such a... I dunno, to me
it's a pointless subject
because personal preference comes into play, like...
NICK: Yeah.
AARON: We had you saying our barbecue plate
was the best dish of the comp, but then on the other end.
I thought it was terrible. Some people saying
it was the worst (LAUGHTER)
and at the end of the day
that's just personal preference and that's
what you've gotta accept. Yeah.
NICK: I want to, I want to hear specific feedback.
Nothing's off this table, apparently so....
Apparently man, apparently.
Let's go.
For me the main was my least favourite of the three courses.
Beef is not souvlaki,
souvlaki is lamb, chicken, pork.
Souvlaki's is anything served in a pita of bread.
BRIGITA: Actually grilled meat
served in a pita bread.
You wanna ask the Greek dude though?
PATRICIJA: You don't have to be certain origin to know,
you know where the food comes from.
NICK: Yeah. Usually it's just chicken, pork,
but it's a hybrid souvlaki,
like as we said, it's a combination of the two of us.
Right.
It was never meant to be anything traditional.
Do you normally eat your souvlaki with a spoon or?
(TENSE MUSIC)
What do you mean? It was just so runny.
There was just so much liquid on the plate.
NICK: I was completely shocked.
It was insulting.
It felt like an insult
rather than feedback.
And it's hit hard.
We didn't sort of drain it off as much as we probably should have
I think that everyone at the table
found their meals
underwhelming and disappointing
and just not, you know,
top of the leader board quality food.
But they are there. So, I mean the judges
loved it.
I was a little bit confused by,
you know, some of the scores,
With our scores that we gave them?
Yeah.
Alright, talk it up. Let's go.
CLAUDEAN: I would never question the judges' scores.
I just don't get that.
I think Chris is stirring the pot here.
No. Well, I mean I think the biggest--
I'll get the popcorn ready.
Yeah...
No, the biggest thing for me was, was the main.
'Cause I, I just didn't enjoy the main
and I know you guys loved it so, you know,
it just sort of left me sort of scratching my head.
For me that it was one of the messiest dishes I've seen.
But when I, when I left I was like,
I was happy about that dish,
like it wasn't about a competition around for me,
it was always like, I'd eat that again.
Yeah.
CHRISTIAN: Are we a little bit still annoyed
about the score we got from the teams?
Definitely. But you know what?
Once we get into that kitchen HQ,
it's all about what we can cook,
not what other people think.
MARCUS: OK Mum, I'm happy with where we're at.
Let's start on the ravioli.
The moment's come Mum,
everything's going ahead.
Uh, we need to do this as quickly as possible.
Pasta's in the boiling water.
We'll keep a strong eye on this part.
We wanna make sure that the pasta's cooked properly,
we don't want it to go to a mush,
we wanna make sure that it's still hard enough.
Oh, that smells amazing, Mum.
Pasta's boiling, your butter sauce is perfect.
Alright. These have come back up to the boil.
It's time to serve, it's real now.
Ravioli going in, Mum.
We're gonna serve our first course
of our second Instant Restaurant.
Smell that. How good does that smell?
Now the rush begins.
We need to get the pasta onto the plates quickly,
get the garnishes on and get them out.
It tastes good. It smells good.
It's gonna be good, Marcus.
So Mum, I'll do cheese,
you follow me with pine nuts, alright?
I'm looking at the dish, it's beautiful.
We both know it tastes amazing.
I'm proud of this dish.
This is the best looking dish we've plated,
the best tasting dish we've plated.
Let's go serve it.
Entree is served.
MANU: Thank you.
Thanks Marcus.
CLAUDEAN: Looks beautiful.
AMBER: Looks beautiful in that bowl. MEL: It does, doesn't it?
The smell-- like you could smell
all the flavours coming through
if it tastes good as well
we're in trouble.
We, we are. We're in trouble.
(SUSPENSEFUL MUSIC)
If there's any dish
that we have to
redeem ourself on,
it has to be this one.
(SUSPENSEFUL MUSIC)
Sitting there waiting.
It was like, "Come on, come on, come on."
This one needs to be great.
MALE NARRATOR: In Adelaide, mother and son,
Sonia and Marcus,
have just served up their entree -
ricotta and spinach ravioli
with butter and sage sauce.
(SUSPENSEFUL MUSIC)
SONIA: After the pasta at our last Instant Restaurant, I'm hoping...
..that we've really,
really redeemed ourselves.
You're happy?
Very happy.
You look happy. Thank you.
Bon... ..Appetit.
ALL: Hey...
ANTHONY: That's some good teamwork going down there.
BRIGITA: So good.
The spinach.
Immediately...
..what goes into my mind
is how thick and solid
the inside of the ravioli is.
I've never ever had ravioli like that.
(SUSPENSEFUL MUSIC)
MANU: What did you think?
PATRICIJA: Delightful, delicious dish.
I think if mine
had just a touch of salt,
I think it would've been perfect.
Can't fault it any other way
besides that.
I loved it.
The pasta had beautiful texture that was cooked really well,
just a little bit more seasoning
and it would've been a ten outta ten for me.
I'm gonna say it's been my favourite entree
of the competition so far.
Ooh, better than yours?
Yeah.
This entree is such a strong start.
Nick and Christian are very, very quiet.
I think they know they're in trouble.
There's a satisfaction that comes with that,
that is undeniable.
MANU: So Claudean,
last time they cooked pasta for you.
Uh-huh. You said it was a fail.
Is this a win?
(SUSPENSEFUL MUSIC)
Definitely a win. Yeah.
I actually couldn't taste
the store bought ricotta,
this pasta is just perfect.
Anthony,
I've got a question for you. I know where this is going.
Is it better than your wife's?
(LAUGHTER)
MEL: Anthony, Anthony!
ANTHONY: It was... You can answer truthfully.
I will, I only speak truth. MANU: C'mon!
It was a different, entree.
(LAUGHS)
I'll never make you ravioli again.
I'll make my own.
(LAUGHS)
SONIA: Going out for the critique,
every single plate was empty.
MARCUS: Which was a really good sign.
Sonia and Marcus for entree you gave us
ricotta, spinach, ravioli with butter, sage sauce.
(CLAPPING)
Brava, brava.
I cannot believe that.
Instantly I knew, yep, they love the dish.
Tell me more. Tell me more.
Redemption is what we're talking about
and redemption is what I ate.
Yes!
I ate like Marcus tonight.
(LAUGHTER)
The filling was not what I expected,
but I enjoyed it.
It was super green, a lot of spinach.
The butter sauce, I would've liked, brown it a tad more
and hit it with the lemon juice.
But just the amount of work that went into this entree tonight,
this is what we asked you to give us,
what you give your family
and I feel like we're part of the family tonight.
And I'm glad you're happy and you're smiling
compared to the last time.
'Cause you know what,
I can taste the happiness in this dish.
You were able to serve
eight per plate,
perfect raviolis.
I love butter,
I'm, my body's made of butter.
I'm from Brittany,
where butter is in every single dish.
But when it comes to
a dish like this,
you need to take the butter to the brown state
where it caramelises
and it brings you saltiness.
'Cause I feel that that
would've made your dish a perfect dish.
You've set the bar that high
with the entree.
Don't drop it.
Thank you. Thank you.
Thanks guys. CLAUDEAN: Awesome guys.
Thank you.
We're off to an amazing start Mum,
like a really amazing start.
Your entree compared to this entree,
are you in trouble or you're not?
Of course we are. We're in trouble.
MEL: Am I worried? Yes.
Could we be still at the bottom
of the leaderboard tonight?
There's a high chance we could be.
(LAUGHS)
Oh, man...
look that this feels good for a range of reasons.
One, redemption,
two that is actually a family dish
that Nona taught us.
We did it for Nona.
We pulled it off. That feedback feels good.
Oh, my God.
I feel like we've already redeemed ourselves
from the first Instant Restaurant
just off of one course. Absolutely.
We've nailed the redemption task.
So our game plan now is,
I'll finish the salsa, you finish the mash
and the asparagus.
We find a way to keep them warm
and then it is just me and you.
Searing steaks, oven, resting, oven, resting
and we'll build a system.
For main we're serving rib eye
with salsa verde and mash.
First thing I'm going to do is get the potatoes on.
I'm gonna begin the salsa verde.
(WITH VIBRATO) "Verde" as some would say,
I don't know how Italian you want to get.
What does verde mean?
Green salsa. Good boy.
So I'll blitz this up.
This is our little spin of salsa verde,
we've added in little bits of basil as well,
'cause it's Italian salsa verde.
Just gonna coat these asparagus
and a little bit of olive oil
and a little bit of salt and pepper.
Cool. I'm going to start seasoning the steaks.
The seasoning is a big part of getting the steak right.
This is what I'm gonna say to you.
And I'm not trying to put pressure on that,
I'm trying to do the opposite.
If you cook for them the steak you've been cooking for me lately,
we are gonna win this no matter what.
When I cook steak, it is well received.
I feel like I'm good at cooking steak.
Mum, what I'm thinking is
I'm more scared of it being undercooked than overcooked.
I would rather miss the medium slash medium rare
and go a little bit over.
'Cause it'll still taste good than serving raw meat
that I'm scared of serving raw meat. That's what I'm scared of.
Looking ahead at this main,
I'm just starting to realise how many challenges
we're actually going to have.
I would really like to impress
Chris and Aaron with our steak.
They, they have won competitions cooking steak.
They're kind of regarded as experts about meat around the table.
Correct.
Aaron, you're a butcher by trade.
Yeah.
You know what a rib eye is obviously.
How would you tackle this for the twelve of us tonight?
I think the safest option would be
getting a rib eye in a roast form.
You can get much more consistency out of it.
Doing twelve individual steaks can be a big challenge.
Doing it in, in a home kitchen like this...
It's gonna be tough.
I have eaten hundreds and hundreds of steaks.
I've cut hundreds and hundreds of steaks.
We know steak.
COLIN: How would you cook it?
In our competitions, like so we get scored a perfect ten is like,
you always aim for medium.
That'll get you a perfect 10.
I'll be reverse searing. Starting off low,
finishing off higher heat and yeah, rest and slice.
Pray to the gods. It's not an easy thing to do.
I'll be happy with a medium, medium rare steak.
I want a nice crust on there, I want some good flavour.
I'm definitely keen on this main course.
I think it's gonna be beautiful.
I love the combination of the salsa verde and the mash.
I'm looking forward to it,
I hope they can pull it off... or not.
MANU: Or not?
We don't wish them to fail,
but, our fingers may be crossed
just a little bit for something
to happen in their kitchen.
Right, I'm gonna start searing, Mum.
Sear the steak just over a minute on each side
and with a bit of avocado oil,
get a crust going.
The game plan for the steak, I'm searing each side
for a minute just to get that crust
and then I'm chucking it in the oven.
This first round's about to go onto the oven.
Yep.
Then while that's in the oven, I'm searing the next round.
Marcus is very, very good
at cooking steak.
I'm going to let him lead this one.
Am I the chef in this?
On this one, for the steaks, you definitely are.
Hear that Manu and Colin. I'm the chef now. Mm.
Look Mum, it's not as much sear as I would've liked,
but it's still brown enough.
So 220, 4:30 minutes per side.
OK, keep searing steaks, Mum.
To cook a steak properly on its own
requires a lot of technique
to do 12 of them
and we want it to be consistent.
The key there is serving it at the right temperature.
We want it to be medium, medium rare.
Have I done 12 at once before?
No.
AARON: If you take one, you gotta answer it.
I'll play the game.
So my question is,
"worst food experience in this competition."
ALL: Oh...
I don't like that word, "worst food" - least favourite,
Can I just reframe that to least favourite?
I struggled with that question. AMBER: You did.
I'm such a people pleaser
and I do not wanna hurt anybody's feelings.
CLAUDEAN: Be honest.
Yeah, I'm gonna be honest.
My least favourite dish...
..it's probably your entree.
The flowers!? Yeah.
Well you're a weirdo. I know.
I wanted to love it Claudean.
But for me, the inside of the zucchini
just was not my flavours.
It was really strong for me.
I was a little bit nervous
in how she was going to receive that feedback.
But she has said from day dot
that she respects honesty
and that's what I gave her.
You are just a whinger. OK.
I think it's great that Mel's been
so honest with me. I like somebody
who just slaps me right in the face with the truth.
I know where I stand.
The tin of questions is...
Opening up in a can of worms.
It certainly is.
I love it.
MALE NARRATOR: Coming up...
MARCUS: Oven cooking is slightly harder
than I expected, Mum.
With the stakes high...
That there I'm not serving that. One bit. One bit.
Raw. Temperatures rise in the kitchen.
Can you just check them
before going off your rocket?
We're butting heads almost running into a guaranteed failure.
MALE NARRATOR: In Adelaide. Sonia and Marcus
are cooking the steaks
for their main -
rib eye with salsa verde and mash.
OK, the thing is, I don't wanna pull these out and be undercooked,
but I also don't wanna overcook 'em.
So taking 'em out early.
Oven cooking is slightly harder than I expected Mum,
as much as we had a plan, I'm a little bit flustered.
The steak's the main hero element of this dish.
I cannot afford to mess it up.
We're aiming for medium, medium rare.
It's about 56 to 59 degrees Celsius.
They're under Mum.
I get so worried about
serving these undercooked.
See that's 51.
What's 51?
51 degrees is under,
it needs to be about 59. Alright.
The reality is if we put them
in the oven again,
we could overcook them.
If I serve them raw food,
it's a complete fail.
You're not putting them back in the oven.
That there I'm not serving that.
We're gonna serve it.
I'm actually very worried at this point
we are going to ruin this dish.
One bit. One bit. Raw.
Can you just check them before going off your rocket?
Yeah. But. Yeah.
Here Mum, look at this. Really.
look at what? That's not raw. Raw.
It's starting to feel like the first Instant Restaurant again.
We're not meshing,
we're butting heads,
almost running into a guaranteed failure.
I'm not. I'm really not. I know these are getting cold.
We're running out of time.
Sorry Mum, I need, I need your help.
I've already suggested what I wanna do.
I just wanna serve it.
The more you faff around with this.
Sorry, I'm not serving that.
(SIGHS)
I'm starting to really feel that pressure.
In my head, I thought
I remember last time we both went silent
when things weren't going well,
we stopped talking and that was a big problem.
We can't mess up again tonight, we're a team.
Marcus. I'm gonna go
with what you are thinking.
You know what you're doing, you had a plan.
We'll do it. We'll do it.
I'm gonna put them into the oven.
Set the timer, we're gonna do
another two and a bit minutes.
You are on your way now to get the mash done.
The mash needs to be
really nice and smooth,
no lumpy bits,
really well seasoned
and really creamy and lush.
Honestly Mum, the wetter this mash is the better.
And then we'll add our chives and the mash is done.
Go check your steak.
So the bottom ones we just put in
for another minute to make sure they come up,
that there is still under.
Anyway guys, I'd like to start off a conversation.
How unusual, um, Patritz and Brigitz
I wanna know about you.
I would really love for Patricija and Brigita
to open up more.
Tell the group 'cause you are cooking for us next.
So it's only right
that we get to know you guys.
I'm just gonna prod them a little.
Come on, let's go Brigitz.
I despise being asked that.
It's just...
So hard to answer.
Puts you on the spot.
It's almost like say something cool
in Lithuanian is just, we get it all the time.
Do you reckon you two are gonna get in the kitchen
and have mad fights with each other?
No. Not at all. No?
CHRIS: Yeah, but are you gonna get frustrated, like?
I honestly don't think so. She might.
I think she will too. No, I really don't think so.
Classic 101
lawyer material here,
you cannot pin her down.
No, I'm just getting to the actual answer, I think
See they're like
very strong girls, like...
don't take any bullshit from anybody.
I've always said that these two are my dark horse in this round
and I'm just so keen to come to Brisbane and um,
try some Lithuanian food. And the thing is,
it's Lithuanian right? I don't know what I'm even
gonna be eating yet.
We are in a competition.
I do like to know
who I'm up against,
what their capabilities are.
I've been trying to gauge that
from Patricija and Brigita,
um, through all these Instant Restaurants
and I've got nothing.
Obviously 'cause you are last the cook,
so I was thinking maybe you're reserved
for that strategic purpose alone.
We're not the type of people to talk over the-- talk over others,
unlike Claudean. (LAUGHS)
It's just not, you know, our type of personality.
Geez, this is stressful.
Alright, so like that
one, two , three.
It's good salsa through the middle here.
All of the mashes served to us in this competition,
no-one's given a perfect mash yet.
We are hoping to achieve that.
They all done?
Yep. I'll pull the steak out now.
OK, now there's a slight chance, Mum,
that they'll be slightly over medium.
We need to get 'em on the plate, Marcus.
We know that they're gonna rest on the plate,
I'm hoping they're not raw.
Say Marcus, I'm glad you put 'em back in the oven.
Marcus, I love you. Marcus, you're a big shithead
and you stress me out (LAUGH) Thank you.
Oh, and you're sweaty and yuck. Yeah. All good.
Alright, keep serving. I need a steak on this plate.
Alright, you're onto asparagus Mum.
I might top up the mash,
we'll pour the sauces over and then we serve.
Like that. Maybe so some of that
goes on the mash,
just adding a little bit salsa, Mum.
We've done all of that work
to make sure that the steak's perfect
and even at this point, despite all the extra effort,
still unsure whether we've gone over,
whether it's perfect or whether it's raw.
Alright Mum, we've got it done. Yep. Let's go.
Let's serve.
Woo.
Main is served.
(SUSPENSEFUL MUSIC)
I feel very worried placing this steak
in front of the judges
and I hate that after all of that work,
I was still slightly unsure.
Grazie.
Thank you Marcus.
CHRIS: I hope this is gonna be good.
MARCUS: We've smashed the entree
but we could completely undo all of that
on a flopped main, so.
We can, absolutely there's a high chance
that that might happen.
MALE NARRATOR: In Adelaide, Sonia and Marcus
have just served up their main -
rib eye with salsa verde and mash.
The steak, it's either gonna be raw,
overcooked or it's gonna be perfect.
I hate that after all of that work, I'm still unsure.
(SUSPENSEFUL MUSIC)
MANU: Thank you.
Bon appetit.
(SUSPENSEFUL MUSIC)
CHRIS: It's not bad, medium rare.
I need a steak knife.
MEL: It was medium perfect for me.
I love the mashed potato, I love the salsa verde.
I really enjoy this cut of meat.
I wish there was definitely more
salsa verde on the plate.
NICK: Overall a good dish.
I wouldn't say it was as great
as the entree was for me.
Aaron the Butcher.
So, rib eye on the bone, cooked well.
I like a good hard sear,
didn't really have that crust on the outside for me.
A little bit under seasoned on the steak.
My steak was medium rare, so perfect.
Bang on. Awesome.
I think on a whole the dish for me
just lacked a bit of flavour.
Like just salt, do you know what I mean?
Was average for me. Average?
Yeah. Not bad, just average.
MARCUS: I'm desperate to know if the table
got a consistently cooked steak
and if we've actually achieved the medium/medium rare
that we were hoping for.
Sonia and Marcus,
for main course you served rib eye with salsa verde and mash.
(SUSPENSEFUL MUSIC)
Cooking 12 steaks from a small kitchen
that way...
..well done.
I nearly just passed out, Manu. OK. Sorry.
I've gotta take my hat off
because I really thought that was gonna be a nightmare.
Big, big sigh of relief.
SONIA: And you've got Manu saying to you.
I take my hat off to you.
That was a very special moment.
That was probably one of my favourite moments
of the competition.
When you cook a good
piece of steak like this,
lots of salt, lots of pepper on the steak.
So when you hit the pan,
it makes that beautiful crust
that seals the outside,
I'm missing seasoning.
Mashed potato, delicious, smooth.
I would've loved for you though to be really generous
with the salsa verde.
I think you are really stingy with that.
But frankly, you still delivered a really good main course.
You should be very proud of yourself.
Thank you Manu.
Mash, good, steak, good salsa verde,
you should have just smothered it.
Like what does he say all the time?
But look, did it wow me?
It didn't wow me, I liked it didn't wow me,
but it's, it's still better than the last restaurant we did,
so you've definitely hit redemption.
So first course, great.
Second course good.
It's dessert and it's Sonia's, it's time to shine.
(LAUGHS) Darling, Sonia,
are you ready to give us
a finish on a high? I am. I am.
Alright, let's go.
Alright, thank you. Thanks guys. Appreciate it.
Can I have a hug?
This is, this is going, honestly.
Unless we drop the desserts on the floor now,
this night has gone much better than the first night, like,
Yeah, it has. Obviously better.
Are you a very serious kind of a person?
In competition, yeah. Yeah.
You're very competitive, aren't you?
Yeah.
His best and worst trait is the same thing.
He's a type A individual. Yeah.
He wants everything planned out to the letter.
Do you know what I mean?
To the time.
We go to comps and he'll write a full checklist
of minute by minute
play for the day.
And the reason why is because we've been in competition before
and he just gets side tracked or talk to just some random person
that walks by so he doesn't know when to shut up.
(LAUGHTER)
I can't help myself, guys.
Are you gonna tell him to shut up?
You shut up.
(LAUGHTER) Thanks brother.
ANTHONY: I'll poke, I'll poke the bear now.
You gotta apologise for that.
I was just waiting for you
to just bark back at him.
I was a little bit taken aback.
You interrupted. You can't tell me to shut up.
Stop playing the victim.
Stop playing the victim he reckons.
Bro, bro. What are you doing man?
I'm trying...
You better stop it right now. OK.
That's not a joke.
It's OK. I've got him.
Chris, control your teammate here.
ANTHON: Sort your partner out.
CHRIS: Back down, bro. Back down. Back down.
Aaron, don't!
I don't think Claudean can take it
as well as she gives it.
There are a few times she gets a bit emotional.
You are starting to really piss me off over there, Aaron!
That's fine. Not everyone has to like me,
but I know deep down she, she's got a soft spot for me.
I have to say I feel really,
really, really, really happy.
Am I a good teammate, mum?
You are. Thanks.
You've come a long way.
I've come a long way.
But your dessert's gonna carry us home.
For dessert we're serving
a passionfruit cheesecake
with an almond crust.
And we have jelly, Mum.
The jelly is set now, your dessert's done.
Ready to go.
I needed to create something
that was light, not too sweet and very fresh.
Last time your dessert was by far the standout
and that's why they call you the dessert queen.
I love that layer of jelly.
It's perfect.
Pressure's on.
I can't afford to fail on the dessert.
I really can't, can't let everyone down.
Can I try it just without the jelly?
Try it. Yeah.
I want to impress,
I want to still be the dessert queen.
OK, so the crumb,
the crumble is still slightly hard.
You hit the base and it's just,
and then you gonna scoop it out
and it's really, really hard.
Oh, yeah, you're right about the crumb.
We can't go back.
Third course.
What do you think, dessert?
I hope it's a baked cheesecake.
Passionfruit,
I am not that keen on passionfruit.
CHRISTIAN: Passionfruit is an incredibly acidic fruit.
I think the main one on this one's gonna be balancing out
a couple of pretty strong flavours in the,
uh, passion fruit in the almond.
Hopefully it's Sonia on a plate,
and if it is, it's gonna be a ten out of ten.
Do you think they can take the top spot tonight?
Definitely. Absolutely. Really?
I mean the guys like, you know, did really well for their entree
and, and mains, dessert was OK.
I think these guys, they just sort of let themselves down
a little bit on the main. So I think it's, I don't know guys.
I mean, you might still be at it at the end of this one,
but we'll see.
After main course, I'm definitely
feeling a little bit of pressure.
Feel, feeling a little bit worried.
I feel like we're neck and neck.
We know that Sonia
can really deliver on desserts
and I don't think this is gonna be any different.
Patricija and Brigita,
you are obviously the last team
and the next team to cook.
Everyone talking about Sonia and her dessert.
PATRICIJA: Hmm.
MANU: Do you feel threatened?
Do you think that you need to be
delivering better than you thought you would?
No, I don't.
I, we can't do anything else besides put good food out.
BRIGITA: Mm-hmm.
What can you expect of your cuisine
that some of us probably never had before?
Um, I don't wanna give too much away.
I don't think that Patricija and Brigita
are giving their full opinions.
We know Patricija and Brigita are playing everything
sort of close to their chest as we go along.
Mm, I don't like word playing, think it's just a character.
Sorry. Hold. You're holding your cards close to your chest.
Once again, I'll correct you.
I think it's just a character type that you might be unfamiliar with.
We're just not boastful
or you know, in your face.
We're just the type of people that...
But, but you've, but you've said at the table
that you're not gonna give strong opinions.
So is that not? I didn't say that.
When did I say that? You said it.
Careful man. You're talking to a lawyer.
I'm just telling you.
You're getting... I'm just very curious.
Because you said how humble you are. Yeah...
No. I think you're really manipulating what I've said
and you're taking in the wrong context and I don't,
appreciate it very much. OK. So...
Suddenly they've woken up down the end of the table.
I felt like I was being cross-examined,
before I'd even
put forward an argument.
But that's your opinion and that's, that's OK.
I don't really care about your opinion of me
because Brigita and I here for a cooking competition.
I'm not here to play a game or a strategy.
That's, that's your view on things.
Oh, my god. Yeah.
It was just like! Just shut it down, Christian.
You've picked the wrong battle.
(DRAMATIC MUSICAL STING)
Crumb is slightly hard, slightly harder than we wanted.
I don't think it'll ruin the cheesecake.
Hopefully the top two elements
are enough to carry us.
Great having that dessert finished in advance.
But you can't make any changes to it.
Are you proud?
Yes, definitely.
I think, Absolutely.
I think I'm, I'm proud of us in general.
I think tonight's gone really well compared to the first time.
Now my dessert just has to deliver.
Done, let's do it Mum.
Dessert is served.
Thank you.
MEL: I am expecting high things from Sonia.
Dessert Queen, she's been crowned.
So I think when you're crowned at that level,
you've got a really long way to fall.
Thank you Marcus.
The dessert looking perfectly on point.
Our number one spot is in jeopardy.
MARCUS: Last dish of the night,
last dish of our Instant Restaurant.
(SUSPENSEFUL MUSIC)
This could be the difference now
between doing good and doing great.
I want the top of the leaderboard.
SONIA: Pressure. I hope that they like this dessert.
Manu tastes the dessert
and I see him head down
the dessert cup
and he hits bedrock.
MALE NARRATOR: Sonia and Marcus are serving up
their dessert -
passionfruit cheesecake
with almond crust.
MARCUS: Manu tastes the dessert, he goes at the jelly,
he goes at the cream and I see him head down the dessert cup
and he hits bedrock.
I saw his spoon stop and I was like, yeah,
it's, it's too hard.
Thank you.
But perhaps he still liked the flavour.
Bon appetit.
Just balances so well.
(SUSPENSEFUL MUSIC)
CLAUDEAN: I'm not a fan of the bottom.
ANTHONY: Oh, I am.
I'll start with the negatives...
There are none.
CHRIS: Hey!
ANTHONY: I loved everything about it.
I loved the taste of the cheesecake.
I did not like the crumb.
Loved the passionfruit,
how it wasn't overpowering.
It was well balanced.
I really,
really enjoyed that dessert.
I loved everything but the crust/crumb.
I think that that was just
a strange pairing
but everything else was great.
I loved every single course of
Sonia and Marcus's Instant Restaurant
more than I did Nick and Christian's.
BRIGITA: If they score really well,
we'll just have to set our bar a little bit higher
to do that little bit better.
I did like the Crumb.
Um, it's a bit chunky in places,
but I, I didn't mind the crunch.
NICK: There were times
maybe like in the centre of it where the consistency
of the layer was a little bit off
but I think
it's a really great dessert.
AARON: Christian and Nick
still look nervous.
I think they know they're in trouble.
They have done such an incredible job tonight.
But I think if we were
solely basing it on the food
we would probably
be a little bit in front.
MANU: Sonia and Marcus,
you served passionfruit cheesecake with almond crust.
I think you've two different people tonight
that you've been, last time you cooked for us.
Thank goodness for that!
Radiant smile on your faces,
the cuddle, hugging,
sharing each other's love.
And the fact that I can see
a smile on your own faces
means that you,
you radiate this with us.
This is a very, very well balanced dessert.
That little jelly on top is perfect.
COLIN: This dessert is a tale of three stories to me.
The jelly is perfect.
I loved the creaminess to the cheesecake,
so that's two stories that tick, tick. Really good.
Final story, not so good for me.
It reminded me of when I have, muesli with yoghurt.
And you know why when you go away for ten minutes
and you come back and it's,
it sort of soaks in
and gets a bit cakey.
Colin's comment,
I was a bit sad to hear it.
I think it's a good dessert.
I think it's very clever to do in the glass,
but the bottom let you down
as to the other two layers.
But I think this is
a great dessert to finish
and it's very rare on My Kitchen Rules
where you've got consistency of delivering a good entree,
good main, good dessert.
People should be very worried about you guys.
You take it on board,
everything we're saying and it's just little tweaks now.
So tonight you've redeemed yourself.
Well done. Thank goodness.
Thank you so much.
Look at that grin
on your face Marcus.
MARCUS: We promised ourselves we'd enjoy this
and it's come through in the food.
The proof is in the pudding.
Well done guys.
Thank you. Thank you, thank you.
(APPLAUSE)
We've had a really good night tonight,
we've served some really good food.
Well done, Mum.
MALE NARRATOR: After finishing dessert,
it's time for each team to score Sonia and Marcus's
Instant Restaurant out of ten.
I feel like they've redeemed themselves.
Oh, well and truly.
PATRICIJA: So for entree, we had the ravioli.
BRIGITA: Mm-hmm. Absolutely delicious.
Delicious. Yeah.
Loved it. Loved it. It was beautiful.
Missing a bit of seasoning, but that was it.
Yeah. For main we had the, uh...
The rib eye
with mash and salsa verde.
Mm-hmm.
Hit and miss.
MEL: The mash was nice.
My steak was actually cooked perfectly.
The salsa verde was really lovely.
Underwhelming for me, lacked seasoning,
needed salt, um, needed more hot sear on that crust
to get the crust in the steak.
Couple of tweaks,
it would've been brilliant. Yeah.
But still a really, really solid main course.
And dessert, we had the passionfruit cheesecake
with an almond crust.
Yes.
Again, beautiful dessert.
Yeah. Not much to fault.
Love the passionfruit. Love the cheesecake.
Did not like the bottom.
NICK: I think it was a really nice way
to finish a meal.
And I feel overall, uh, across all three dishes.
I'm feeling like an eight. I'm feeling an eight as well.
You happy with seven? Yeah.
OK. OK.
We'll go a seven. OK. Seven. It is.
I'm thinking eight. An eight?
Yeah. I'm happy with an eight. Yep.
Yeah. Eight? Eight.
Seven? Seven, cool.
Yeah. Done.
I'm very, very, very proud of us.
I'm stoked with what we've put out.
Have we redeemed ourselves, Mum?
Definitely.
Is our food undeniably good tonight?
Yes. Yes.
Is it enough to get us to the top of the leaderboard?
I don't know.
Walking out to receive our scores,
we've done more than enough
to redeem ourselves.
Is it enough to get us
to the top of the leaderboard?
MALE NARRATOR: Sonia and Marcus need
an overall score of 76 or higher
to knock Nick and Christian
from the top.
Sonia and Marcus,
now it's time for the scores.
The guest teams have given you
a combined score of...
38 out of 50.
I knew our food was good,
but I didn't expect them to score that high,
I figured strategy
would get involved.
And now it's our turn,
and we'll be scoring each dish out a 10.
For entree, you gave us ricotta,
spinach ravioli with butter sage sauce.
This was a lesson in simplicity,
in the food you love to cook.
Generous portion, full of flavour,
near perfect.
A little bit more seasoning,
but you really redeemed yourself on this dish.
A little push on the butter would have give you
a little push on the salt
and it would've make a beautiful,
perfect dish.
The score I'm giving you for your entree tonight...
..is a nine.
For your entree tonight
I score you...
..a nine.
Thank you.
Two nines.
Nona would be so proud of us right now.
Sonia and Marcus for main course,
rib eye with salsa verde and mash.
It reads very simply on the menu,
but cooking a rib eye for 12 people
is a bit more than simplicity.
But again, especially you cook beef,
the addition of salt and pepper
on the raw piece of meat
when you hit the grill,
just make that beautiful crust
and that's what was missing
on your steak tonight.
You got 12 pieces,
more or less medium,
which I, I, I didn't think you were gonna get done,
so I applaud you for the cooking of the beef.
And the salsa verde, if you're gonna promise the sauce,
give us sauce.
I think it's just a few little things let you down,
but we're definitely on the right track.
So for your main course tonight
I score you...
..a seven.
Thank you.
The score I'm giving you for your main course...
..is a seven.
Thank you.
I'd be lying if I said
I wasn't anxious right now.
NICK: I am definitely worried
that they're gonna knock us off the top.
Sonia and Marcus, for dessert,
passionfruit cheesecake with almond crust.
There's three layers to the dessert
and three layers need to be perfect
to make a perfect dessert.
My little uh, issue
was the almond crust,
a little bit too dense for my liking at the bottom.
The passionfruit jelly was on point
like that tartness was there
to cut through the smoothness of the cheesecake.
Loved that texture of the cheesecake.
And then when I hit the bottom,
it was just like breakfast
that had been sitting in the yoghurt for a while,
but it still had great flavours.
So for your dessert tonight
I score you...
..seven.
Thank you.
The score I'm giving you for your dessert...
..is an eight.
So, Sonia and Marcus that gives you a grand total score of...
..85.
(APPLAUSE)
We've done it.
We've actually done it.
That is like the perfect story of redemption, truly.
MALE NARRATOR: With their
impressive score of 85,
Sonia and Marcus take the top spot
on the leaderboard.
And with one more
Instant Restaurant to go
Amber and Mel are at the bottom.
MANU: Last to cook, we are heading to Brisbane.
Patricija and Brigita, it all comes down to you.
Are you ready for the fight?
Yep.
Good luck ladies. I can't wait.
Thank you everyone. Good night.
ALL: Thank you. Thank you.
We are very competitive.
PATRICIJA: We're definitely aiming
for the top of the leaderboard,
but I would love to do better
than Nick and Christian now,
more than ever.
Just to rub it in their face.
Thank you. Thank you. Thank you.
So we're gonna see
who ends up on top.