1 00:00:01,400 --> 00:00:03,200 MALE NARRATOR: Previously, four teams have cooked 2 00:00:03,280 --> 00:00:05,080 in our second round. 3 00:00:05,160 --> 00:00:06,400 Let's go! 4 00:00:06,480 --> 00:00:09,040 And despite tough scores from the other teams. 5 00:00:09,120 --> 00:00:10,480 A five. Five. 6 00:00:10,560 --> 00:00:12,040 Five it is, 7 00:00:12,120 --> 00:00:13,360 I'm sorry, 8 00:00:13,440 --> 00:00:14,680 what table were you all sitting at? 9 00:00:14,760 --> 00:00:16,680 Melbourne's culinary connoisseurs, 10 00:00:16,760 --> 00:00:18,560 wowed the judges. 11 00:00:18,640 --> 00:00:19,680 I would pay for that dish. 12 00:00:20,920 --> 00:00:22,440 To land them top of the leaderboard. 13 00:00:22,520 --> 00:00:25,200 with 75 points. 14 00:00:25,280 --> 00:00:27,080 Top of the leaderboard! 15 00:00:28,800 --> 00:00:33,000 Tonight, following a disastrous round one. 16 00:00:33,080 --> 00:00:35,200 We struggle with our confidence the first time. 17 00:00:35,280 --> 00:00:37,360 CLAUDEAN: They are our Italian counterparts, 18 00:00:37,440 --> 00:00:39,600 so I'm expecting big, big things. 19 00:00:39,680 --> 00:00:44,040 It's our final OG team, Sonia and Marcus's turn to cook. 20 00:00:44,600 --> 00:00:46,880 Last time Claudean was really harsh on our pasta. 21 00:00:46,960 --> 00:00:50,040 I feel very confident we can do better pasta. 22 00:00:50,120 --> 00:00:52,040 Better than Claudean, that's all I care about. 23 00:00:52,120 --> 00:00:54,480 Woohoo. Cool. 24 00:00:54,560 --> 00:00:56,960 Can they finally deliver a dish, 25 00:00:57,040 --> 00:00:59,480 that temps even the toughest of critics? 26 00:00:59,560 --> 00:01:03,160 Anthony, is it better than your wife's? 27 00:01:03,240 --> 00:01:05,080 (GUESTS GROAN AND LAUGH) 28 00:01:07,080 --> 00:01:11,000 Meanwhile, the competition continues to heat up. 29 00:01:11,080 --> 00:01:12,520 CHRISTIAN: I'd like to know where the contestants 30 00:01:12,600 --> 00:01:14,400 thought we were so far wrong from the judges. 31 00:01:14,480 --> 00:01:18,120 As Nick and Christian, take aim at the table. 32 00:01:18,200 --> 00:01:19,840 I want people to answer, let's go. 33 00:01:20,920 --> 00:01:22,640 CHRIS: That's a ballsy move. 34 00:01:29,840 --> 00:01:33,000 (UPBEAT MUSIC) 35 00:01:33,080 --> 00:01:35,240 Tonight we're back in Adelaide 36 00:01:35,320 --> 00:01:37,040 for mother and son team, 37 00:01:37,120 --> 00:01:40,360 Sonia and Marcus's second Instant Restaurant. 38 00:01:40,440 --> 00:01:42,280 MARCUS: Nona! Come in, come in! 39 00:01:44,920 --> 00:01:47,120 My Nona is the sweetest person on this planet. 40 00:01:47,200 --> 00:01:50,360 She is a massive, massive inspiration for us. 41 00:01:50,440 --> 00:01:52,120 Nice to see you, Ciao Bello. 42 00:01:52,200 --> 00:01:53,280 Ciao Bella. 43 00:01:53,360 --> 00:01:56,720 SONIA: We popped in to see my mum, or Nona to Marcus 44 00:01:56,800 --> 00:01:58,880 to see if she had any pearls of wisdom 45 00:01:58,960 --> 00:01:59,960 for us to take away 46 00:02:00,040 --> 00:02:01,400 for the day. 47 00:02:01,480 --> 00:02:04,800 Nona, last time a lot went wrong for us in the kitchen. 48 00:02:04,880 --> 00:02:07,800 We're planning to have things go right in the kitchen tonight. 49 00:02:07,880 --> 00:02:11,240 Can you tell me, what did you learn about all this? 50 00:02:11,320 --> 00:02:14,120 We learned that we need to work together as a team Mum. 51 00:02:14,200 --> 00:02:15,160 Yeah, not argue. 52 00:02:15,240 --> 00:02:16,400 'Cause Marcus and I we don't argue at all. 53 00:02:16,480 --> 00:02:17,440 We would never argue. No. 54 00:02:17,520 --> 00:02:18,800 That would be ridiculous, wouldn't it? 55 00:02:18,880 --> 00:02:20,520 Yeah. Nona, when you serve us food, 56 00:02:20,600 --> 00:02:21,600 you serve us love, 57 00:02:21,680 --> 00:02:23,080 that's how we want to give to the guests. 58 00:02:23,160 --> 00:02:25,640 Yeah. If you go there and smile, the people love that. 59 00:02:25,720 --> 00:02:27,520 Exactly. That's what I do all the time. 60 00:02:27,600 --> 00:02:28,600 (LAUGHTER) 61 00:02:28,680 --> 00:02:30,120 If we do this the right way, 62 00:02:30,200 --> 00:02:32,360 we can have a laugh, we can stay calm. 63 00:02:32,440 --> 00:02:33,800 See you Nona. (SPEAKS ITALIAN) 64 00:02:35,280 --> 00:02:36,880 I think we can make Nona proud. 65 00:02:36,960 --> 00:02:38,120 See ya. Have a good shopping. 66 00:02:38,200 --> 00:02:39,160 Thank you. Thanks. 67 00:02:39,240 --> 00:02:40,400 Bye. 68 00:02:40,480 --> 00:02:43,960 At the mother and Son's previous Instant Restaurant. 69 00:02:44,040 --> 00:02:45,960 Happy now? Arguments in the kitchen, 70 00:02:46,040 --> 00:02:47,920 You're just frustrating me Marcus. You're not listening. 71 00:02:48,000 --> 00:02:50,240 Led to problems on the plate. 72 00:02:50,320 --> 00:02:51,640 Mum, the pasta's stuck, 73 00:02:51,720 --> 00:02:54,000 (BLEEP) Marcus, I warned you. 74 00:02:54,080 --> 00:02:57,080 Their entree, crumpets with buttered lobster 75 00:02:57,160 --> 00:02:59,440 was served with a side of stress. 76 00:02:59,520 --> 00:03:00,520 Questioning each other. 77 00:03:01,680 --> 00:03:03,040 You should not do this 78 00:03:03,120 --> 00:03:04,480 on the night of you cooking. 79 00:03:04,560 --> 00:03:06,320 The fighting continued... 80 00:03:06,400 --> 00:03:07,480 You're not listening darling. 81 00:03:07,560 --> 00:03:10,200 And their main, squid ink linguine 82 00:03:10,280 --> 00:03:12,320 didn't live up to expectations. 83 00:03:12,400 --> 00:03:13,400 It's terrible. 84 00:03:14,240 --> 00:03:15,680 But after some sage advice, 85 00:03:16,280 --> 00:03:17,400 Just make sure 86 00:03:17,480 --> 00:03:18,560 that your mum's the boss. 87 00:03:18,640 --> 00:03:20,240 Just say, "Yes, mum". 88 00:03:20,320 --> 00:03:22,000 Their final course, 89 00:03:22,080 --> 00:03:23,760 Margarita Bombe Alaska 90 00:03:23,840 --> 00:03:25,560 became the best scoring dessert 91 00:03:25,640 --> 00:03:27,760 of the competition so far. 92 00:03:27,840 --> 00:03:28,800 Hey. 93 00:03:28,880 --> 00:03:30,840 Proving that mother knows best. 94 00:03:32,720 --> 00:03:34,960 Once again, Sonia and Marcus 95 00:03:35,040 --> 00:03:36,160 have just five hours 96 00:03:36,240 --> 00:03:37,880 to set up their restaurant, 97 00:03:37,960 --> 00:03:38,960 shop for ingredients, 98 00:03:39,040 --> 00:03:42,080 and prepare their dishes before the guest teams arrive. 99 00:03:42,160 --> 00:03:43,280 Alright, Mum. 100 00:03:43,360 --> 00:03:45,360 Second Instant Restaurant, redemption round. 101 00:03:45,440 --> 00:03:46,440 How are you feeling? 102 00:03:46,520 --> 00:03:48,200 I'm not as nervous as I was last time. 103 00:03:48,280 --> 00:03:49,240 Correct. 104 00:03:49,320 --> 00:03:50,360 I'm very, very pumped 105 00:03:50,440 --> 00:03:51,960 going into the second restaurant, Mum, 106 00:03:52,040 --> 00:03:54,360 we struggled with our confidence the first time. 107 00:03:54,440 --> 00:03:55,600 I feel confident. 108 00:03:55,680 --> 00:03:57,160 I'm excited to do this with you. 109 00:03:57,240 --> 00:03:59,200 The priority is having fun today. 110 00:03:59,280 --> 00:04:00,720 Definitely. People will be able to tell. 111 00:04:00,800 --> 00:04:03,280 Last time they said we served stress on a plate, 112 00:04:03,360 --> 00:04:06,080 tonight we want to serve fun and love on a plate. 113 00:04:06,160 --> 00:04:07,440 Going into shopping today, 114 00:04:07,520 --> 00:04:08,800 we want to get through it well 115 00:04:08,880 --> 00:04:10,320 so that we can get to the cooking well, 116 00:04:10,400 --> 00:04:12,440 without fighting too much. 117 00:04:12,520 --> 00:04:14,000 Alright, spinach, let's get some spinach. 118 00:04:14,080 --> 00:04:15,240 Spinach. 119 00:04:15,320 --> 00:04:16,520 For entree we are making 120 00:04:16,600 --> 00:04:18,600 ricotta and spinach ravioli 121 00:04:18,680 --> 00:04:20,440 with a butter and sage sauce. 122 00:04:20,520 --> 00:04:23,760 Sonia and Marcus, I'm expecting big, big things, 123 00:04:23,840 --> 00:04:26,600 they are our Italian counterparts. 124 00:04:26,680 --> 00:04:28,840 Last time I said the pasta was shit, 125 00:04:28,920 --> 00:04:30,240 this time I'm expecting them both 126 00:04:30,320 --> 00:04:31,640 to be on their game. 127 00:04:32,560 --> 00:04:34,560 We've been given not just a second chance to cook, 128 00:04:34,640 --> 00:04:36,200 but a second chance to take an express ticket 129 00:04:36,280 --> 00:04:37,560 straight to the semifinals. 130 00:04:37,640 --> 00:04:40,640 I feel like we've been underestimated at the table 131 00:04:40,720 --> 00:04:42,360 numerous times since the very beginning 132 00:04:42,440 --> 00:04:43,720 of this competition 133 00:04:43,800 --> 00:04:45,200 and finally we've got a chance to show 134 00:04:45,280 --> 00:04:47,600 that those underestimations are a mistake. 135 00:04:47,680 --> 00:04:50,200 So far we're looking at Christian and Nick on the top of the ladder. 136 00:04:50,280 --> 00:04:51,400 I reckon we can beat their score. 137 00:04:51,480 --> 00:04:53,840 On top of the leaderboard, finally! 138 00:04:53,920 --> 00:04:57,160 I am so proud of what the two of us accomplished 139 00:04:57,240 --> 00:04:59,280 in the kitchen in our last Instant Restaurant. 140 00:04:59,360 --> 00:05:01,240 For us to be knocked off the top perch tonight, 141 00:05:01,320 --> 00:05:04,640 It's gonna have to be, a pretty impressive cook. 142 00:05:04,720 --> 00:05:06,240 Go left Marcus. 143 00:05:06,320 --> 00:05:07,840 I had that under control. 144 00:05:07,920 --> 00:05:09,560 But you, you look like, you dunno where you're going. 145 00:05:09,640 --> 00:05:10,640 You're concentrating I just made it 146 00:05:10,720 --> 00:05:12,080 on what you're talking. to Woolworths just fine. 147 00:05:12,160 --> 00:05:13,520 No we're not fighting. I had to keep indicating 148 00:05:13,600 --> 00:05:14,640 where to turn. 149 00:05:14,720 --> 00:05:16,200 When we get nervous we start 150 00:05:16,280 --> 00:05:17,960 bickering about anything. 151 00:05:18,040 --> 00:05:19,080 Oh, no, keep going. It's not that Mum, 152 00:05:19,160 --> 00:05:20,520 I told you I know where it is. 153 00:05:20,600 --> 00:05:21,600 So not this side street. 154 00:05:22,440 --> 00:05:24,880 Oh, the Corinthian butcher's there. Yes. Marcus. Come on. 155 00:05:24,960 --> 00:05:26,200 Oh, so I did turn. What do you mean? "Come on". 156 00:05:26,280 --> 00:05:27,400 I turned the right turn. 157 00:05:27,480 --> 00:05:28,600 Oh, we could come in from the back end. 158 00:05:28,680 --> 00:05:29,920 Just do it! Wait a second. 159 00:05:30,000 --> 00:05:31,400 Don't keep asking me then turn 160 00:05:31,480 --> 00:05:32,480 somewhere else and then ask me again. 161 00:05:32,560 --> 00:05:35,160 Hold up. Wait, wait. Go where you want. I don't care! 162 00:05:35,240 --> 00:05:36,280 I want to get out of this car, 163 00:05:36,360 --> 00:05:37,400 get to the butcher 164 00:05:37,480 --> 00:05:38,640 and get on with it. 165 00:05:38,720 --> 00:05:39,800 That's all. 166 00:05:43,400 --> 00:05:44,840 Don't yell at me Mum. You said you weren't gonna 167 00:05:44,920 --> 00:05:46,320 sweat the small stuff today and you're doing it. 168 00:05:46,920 --> 00:05:48,640 (CHORTLES) You're a dickhead. 169 00:05:50,560 --> 00:05:51,960 For you to be impatient already is not a good sign. 170 00:05:52,040 --> 00:05:53,120 Be happy. 171 00:05:54,160 --> 00:05:55,840 We don't hold grudges. 172 00:05:55,920 --> 00:05:57,320 We get over it really quickly, 173 00:05:57,400 --> 00:05:59,800 as quickly as we explode and get cross at each other, 174 00:05:59,880 --> 00:06:00,880 it dissipates. 175 00:06:00,960 --> 00:06:02,320 We're like a boiling kettle. 176 00:06:02,400 --> 00:06:04,760 The water boils and then it goes away. 177 00:06:04,840 --> 00:06:05,880 Hello. How's it going? 178 00:06:05,960 --> 00:06:09,440 Today we are looking for 15 bits of rib eye. 179 00:06:09,520 --> 00:06:12,400 For main, we're serving rib eye with salsa verde and mash. 180 00:06:13,200 --> 00:06:14,480 Salsa verde. 181 00:06:14,560 --> 00:06:15,880 Salsa verde. 182 00:06:15,960 --> 00:06:17,080 You know what you can, 183 00:06:17,160 --> 00:06:18,840 it can be either verde or (WITH VIBRATO) verde, 184 00:06:18,920 --> 00:06:21,720 this is right but it just sounds silly from me. 185 00:06:23,680 --> 00:06:25,200 MANU: Rib eye with salsa verde 186 00:06:25,280 --> 00:06:26,760 and mash sounds good. 187 00:06:26,840 --> 00:06:28,200 But having to cook 188 00:06:28,280 --> 00:06:29,600 12 of them perfectly, 189 00:06:29,680 --> 00:06:30,840 it's a hard gig. 190 00:06:30,920 --> 00:06:34,080 Tiny bit intimidated being the first people to do... 191 00:06:34,160 --> 00:06:35,400 Steak. Steak. Yep. 192 00:06:35,480 --> 00:06:37,600 And especially because of Chris and Aaron, you know, 193 00:06:37,680 --> 00:06:39,080 The Barbecue Boys. 194 00:06:39,160 --> 00:06:40,640 The barbecue, the meat kings. 195 00:06:40,720 --> 00:06:42,440 So Sonia and Marcus, 196 00:06:42,520 --> 00:06:44,240 the third redemption team to cook. 197 00:06:44,320 --> 00:06:47,280 Claudean and Anthony got redemption, scored higher than the first round. 198 00:06:47,360 --> 00:06:48,920 Nick and Christian got redemption. 199 00:06:49,640 --> 00:06:51,080 I would be very surprised if 200 00:06:51,160 --> 00:06:52,920 all three teams get redemption. 201 00:06:53,800 --> 00:06:57,200 Alright, home, sweet home. Let's do this. 202 00:06:57,280 --> 00:06:58,800 MALE NARRATOR: Sonia and Marcus now have 203 00:06:58,880 --> 00:07:01,680 just over three hours to prepare their dishes 204 00:07:01,760 --> 00:07:02,720 and set up their restaurant, 205 00:07:02,800 --> 00:07:04,760 before the guest teams arrive. 206 00:07:04,840 --> 00:07:06,520 So Mum, it's time to set up our Instant Restaurant. 207 00:07:07,040 --> 00:07:08,600 OK. Deep breath. Let's go. 208 00:07:08,680 --> 00:07:09,960 Let's go do the fun part. 209 00:07:10,040 --> 00:07:12,320 Oddly comforting to be doing it all again. 210 00:07:13,840 --> 00:07:15,360 The items in our Instant Restaurant 211 00:07:15,440 --> 00:07:16,960 are not there just to look good. 212 00:07:17,040 --> 00:07:18,320 Alright Mum, I'm gonna put the Nona one 213 00:07:18,400 --> 00:07:20,360 the one right smack bang here where everyone can see it. 214 00:07:20,440 --> 00:07:22,160 'cause she's taught us everything about cooking. 215 00:07:22,800 --> 00:07:24,200 Nearly everything that's in there 216 00:07:24,280 --> 00:07:26,760 has meaning, has a story behind it. 217 00:07:27,720 --> 00:07:29,720 Our Instant Restaurant is called 'Nothing's Off The Table'. 218 00:07:30,240 --> 00:07:32,520 Sometimes we argue and we carry on 219 00:07:32,600 --> 00:07:33,760 and things don't go right, 220 00:07:33,840 --> 00:07:35,600 but as soon as we get around the table 221 00:07:35,680 --> 00:07:38,760 we can just put it all out there and everything's OK again. 222 00:07:38,840 --> 00:07:39,960 Correct. 223 00:07:40,040 --> 00:07:41,120 The final touch Mum. 224 00:07:41,840 --> 00:07:45,000 So the questions that are in there, when our guests have a look at them 225 00:07:45,080 --> 00:07:48,800 and answer them, it'll ensure that absolutely nothing's off the table. 226 00:07:48,880 --> 00:07:49,880 Hug? 227 00:07:49,960 --> 00:07:52,400 Good. Alright mum, we got along doing this. 228 00:07:52,480 --> 00:07:53,560 Let's get along in the kitchen, OK. 229 00:07:53,640 --> 00:07:54,600 Yeah. 230 00:07:57,720 --> 00:07:59,120 OK. Aprons on mum. 231 00:07:59,200 --> 00:08:00,760 I'm excited tonight that we've been given the chance 232 00:08:00,840 --> 00:08:01,800 to redeem ourselves. 233 00:08:01,880 --> 00:08:03,840 I know we can improve on what happened last time, 234 00:08:03,920 --> 00:08:06,240 work together as a team, cook less stressful food. 235 00:08:06,920 --> 00:08:07,920 Alright, it's back on. 236 00:08:08,000 --> 00:08:10,120 We've got the privilege to wear the apron a second time. 237 00:08:10,200 --> 00:08:11,160 Let's make it count. 238 00:08:11,240 --> 00:08:13,400 To the very best of our ability, 239 00:08:13,480 --> 00:08:15,080 we're going to deliver tonight. Yes. Correct. 240 00:08:15,160 --> 00:08:17,600 What we are guaranteed to deliver, 241 00:08:17,680 --> 00:08:19,800 is our best effort guaranteed. 242 00:08:19,880 --> 00:08:21,600 Alright Mum. So I'm working on the entree. 243 00:08:21,680 --> 00:08:24,640 The uh, spinach and ricotta ravioli with sage butter sauce. 244 00:08:24,720 --> 00:08:26,520 Right now I'm just getting the pasta sheets made 245 00:08:26,600 --> 00:08:29,720 for the ravioli and then I'll make the filling. 246 00:08:29,800 --> 00:08:30,760 I'm doing the ravioli, um... 247 00:08:30,840 --> 00:08:32,560 From scratch, the whole thing. From scratch. 248 00:08:33,320 --> 00:08:35,040 It's a tough one, I've gotta make the pasta sheets, 249 00:08:35,120 --> 00:08:36,920 I've gotta make the ricotta filling with the spinach. 250 00:08:37,000 --> 00:08:38,640 I've gotta make the ravioli, 251 00:08:38,720 --> 00:08:39,680 put them together, flip them, 252 00:08:39,760 --> 00:08:40,720 cut them, 253 00:08:40,800 --> 00:08:42,560 and then do that nine or ten times. 254 00:08:43,320 --> 00:08:45,000 I really love the way you make your pasta, Marcus. 255 00:08:45,080 --> 00:08:48,960 You work it so well, that it's always so soft and silky. 256 00:08:49,040 --> 00:08:50,360 Nona always says that 257 00:08:50,440 --> 00:08:51,760 the more love you show to the dough, 258 00:08:51,840 --> 00:08:53,160 the more it'll love you back. 259 00:08:53,240 --> 00:08:54,400 So the entree for us, 260 00:08:54,480 --> 00:08:57,280 is one of our most eaten foods in our family. 261 00:08:57,360 --> 00:08:59,800 Nona taught mum to do it. Nona taught me to do it. 262 00:08:59,880 --> 00:09:01,960 We have eaten this since we were kids. 263 00:09:02,040 --> 00:09:04,560 So it's more than just the ravioli on the plate, 264 00:09:04,640 --> 00:09:06,600 there's family emotion, 265 00:09:06,680 --> 00:09:07,760 there's everything in there 266 00:09:07,840 --> 00:09:09,800 and it's just a very special dish to give them. 267 00:09:09,880 --> 00:09:10,960 And it tastes delicious. 268 00:09:13,240 --> 00:09:15,000 From over here. Marcus, it looks amazing. 269 00:09:15,080 --> 00:09:16,520 Of course it looks good. I made it. 270 00:09:16,600 --> 00:09:17,720 (LAUGH) 271 00:09:18,280 --> 00:09:20,680 Mum, why are we not stressed yet? What's-- we shouldn't be wishing-- 272 00:09:20,760 --> 00:09:22,120 Can you stop asking you that? 273 00:09:22,200 --> 00:09:24,800 Because I'm gonna go from being really happy and calm 274 00:09:24,880 --> 00:09:26,000 to being really worked up. 275 00:09:26,080 --> 00:09:27,840 No, I'm glad that we are feeling good. 276 00:09:27,920 --> 00:09:29,520 I feel like I'm completely 277 00:09:29,600 --> 00:09:31,160 100% present in the moment 278 00:09:31,240 --> 00:09:32,440 and last time I wasn't. 279 00:09:33,480 --> 00:09:34,440 In our first cook, 280 00:09:34,520 --> 00:09:36,840 we wrote ourselves off before we served the food. 281 00:09:36,920 --> 00:09:38,560 We just said, "No, we're not good enough, 282 00:09:38,640 --> 00:09:40,000 "we're, we're not confident, 283 00:09:40,080 --> 00:09:41,080 "we don't feel good, I'm not sure." 284 00:09:41,760 --> 00:09:43,920 This time, even if we mess up again, 285 00:09:44,000 --> 00:09:45,200 I'm sure of us tonight. 286 00:09:45,880 --> 00:09:47,000 We're gonna put our best foot forward 287 00:09:47,080 --> 00:09:48,080 and we're gonna give it a crack. 288 00:09:48,160 --> 00:09:51,480 So right now I'm squeezing the liquid out of the spinach 289 00:09:51,560 --> 00:09:55,080 and the goal here is to get this as dry as humanly possible. 290 00:09:55,160 --> 00:09:56,840 Nona, whenever, I would do this for her as a kid, 291 00:09:56,920 --> 00:09:59,320 she'd always go, "You are so strong Bello. 292 00:09:59,400 --> 00:10:01,200 "You've got such strong arms." 293 00:10:02,400 --> 00:10:03,680 OK, so the parmesan cheese 294 00:10:03,760 --> 00:10:05,040 and the ricotta, Mum 295 00:10:05,120 --> 00:10:06,440 is now going into the filling. 296 00:10:06,520 --> 00:10:07,560 I'm stick blending 297 00:10:07,640 --> 00:10:08,680 all of the ravioli filling. 298 00:10:11,080 --> 00:10:13,800 OK Mum, we officially have two hours left for our prep time. 299 00:10:13,880 --> 00:10:16,120 I've just finished toasting these almonds 300 00:10:16,200 --> 00:10:18,080 so that I can make the base for our dessert. 301 00:10:18,720 --> 00:10:21,280 For dessert we are making passion fruit cheesecake 302 00:10:21,360 --> 00:10:23,000 with almond crust. 303 00:10:23,080 --> 00:10:25,560 The pressure for dessert is huge for me 304 00:10:25,640 --> 00:10:28,720 'cause everyone look-- looks over at me 305 00:10:28,800 --> 00:10:30,280 when they talk about desserts. 306 00:10:30,360 --> 00:10:31,680 A few people around the table 307 00:10:31,760 --> 00:10:33,920 and it's so sweet and it warms my heart 308 00:10:34,000 --> 00:10:35,840 have referred to me as the dessert queen, 309 00:10:35,920 --> 00:10:39,480 so I cannot afford to fail on the dessert 310 00:10:39,560 --> 00:10:41,800 because I wanna keep my crown. 311 00:10:41,880 --> 00:10:44,560 The dessert base for our passionfruit cheesecake 312 00:10:44,640 --> 00:10:46,480 is nearly there. 313 00:10:46,560 --> 00:10:48,680 Good work Mother bear. 314 00:10:48,760 --> 00:10:50,840 Filling it is and jelly it is, 315 00:10:50,920 --> 00:10:53,200 passionfruit cheesecake filling, not sweet. 316 00:10:53,280 --> 00:10:54,880 The passionfruit's the hero 317 00:10:54,960 --> 00:10:57,120 and it's luscious without being sickly. 318 00:10:57,200 --> 00:10:58,320 Look at the passionfruit pulp. 319 00:10:58,400 --> 00:10:59,360 Oh, wow. 320 00:10:59,440 --> 00:11:01,200 It looks like someone's put food colouring in it. 321 00:11:01,280 --> 00:11:03,120 The jelly on the top isn't sweet 322 00:11:03,200 --> 00:11:04,320 but tangy 323 00:11:04,400 --> 00:11:06,040 and the passionfruit shines. 324 00:11:06,120 --> 00:11:07,440 And I'm gonna do the fun part. 325 00:11:10,080 --> 00:11:12,040 After what could potentially be 326 00:11:12,120 --> 00:11:13,480 a rather heavy meal, you've got pasta, 327 00:11:13,560 --> 00:11:15,120 then you've got steak and potato, 328 00:11:15,200 --> 00:11:16,840 you just need something refreshing at the end 329 00:11:16,920 --> 00:11:18,040 that was still dessert 330 00:11:18,120 --> 00:11:20,120 but not something that was too heavy and too sweet. 331 00:11:20,200 --> 00:11:22,040 Look at it. It's lump free 332 00:11:22,120 --> 00:11:23,640 and it's come together beautifully. 333 00:11:23,720 --> 00:11:26,120 It's got an hour until the guests arrive 334 00:11:26,800 --> 00:11:29,760 and I'm feeling really confident right now. 335 00:11:29,840 --> 00:11:31,800 We are so doing well 336 00:11:31,880 --> 00:11:32,840 for time here. 337 00:11:32,920 --> 00:11:33,960 The crumb is done, 338 00:11:34,040 --> 00:11:35,320 the cream cheese filling is done. 339 00:11:35,400 --> 00:11:37,240 You finished the passionfruit jelly, 340 00:11:37,320 --> 00:11:39,360 it's now in the fridge just so it can harden up a little bit. 341 00:11:39,440 --> 00:11:41,960 You are very close to assembling this dessert 342 00:11:42,040 --> 00:11:43,280 before the guests have even arrived, 343 00:11:43,360 --> 00:11:44,720 we're in a very good place. 344 00:11:44,800 --> 00:11:46,320 Now. Mum, it's time for me 345 00:11:46,400 --> 00:11:48,720 to roll out the pasta sheets and do these sheets one by one, 346 00:11:48,800 --> 00:11:50,720 fill 'em with ravioli. 347 00:11:50,800 --> 00:11:54,200 We've gotta make about 135 ravioli, 348 00:11:54,280 --> 00:11:57,040 just to have enough to test with, serve 12 guests. 349 00:11:57,840 --> 00:11:58,880 But lately, Marcus, 350 00:11:58,960 --> 00:12:00,360 you've been doing this all by yourself 351 00:12:00,440 --> 00:12:02,200 and we've had some amazing pasta. 352 00:12:02,280 --> 00:12:03,880 You can be the dessert queen 353 00:12:03,960 --> 00:12:05,080 and I might be the pasta king, who knows. 354 00:12:05,800 --> 00:12:07,000 Pasta queen or pasta king. 355 00:12:07,080 --> 00:12:09,320 Well, better than Claudean, that's all I care about. 356 00:12:10,200 --> 00:12:11,560 So we've already been served ravioli 357 00:12:11,640 --> 00:12:12,880 once in this competition 358 00:12:12,960 --> 00:12:14,560 and it was by Claudean and Anthony. 359 00:12:14,640 --> 00:12:15,960 I thought their ravioli was alright. 360 00:12:16,040 --> 00:12:17,280 I didn't love their sauce. 361 00:12:17,360 --> 00:12:18,840 I instantly knew when I ate it 362 00:12:18,920 --> 00:12:20,360 that we can do better ravioli. 363 00:12:21,080 --> 00:12:22,760 It needs to be cooked properly. 364 00:12:23,720 --> 00:12:24,880 Oh, my God, I just did the Italian hands. 365 00:12:24,960 --> 00:12:26,280 Did you just see that? No, I didn't. 366 00:12:26,360 --> 00:12:27,400 Needs to be cooked properly. 367 00:12:27,480 --> 00:12:28,440 I can't believe that just happened. 368 00:12:28,520 --> 00:12:29,520 Oh, my God. 369 00:12:29,600 --> 00:12:31,960 So I feel very confident, not that just our ravioli 370 00:12:32,040 --> 00:12:33,480 will be better than Claudean and Anthony's, 371 00:12:33,560 --> 00:12:35,000 but probably the best in the competition. 372 00:12:36,120 --> 00:12:37,400 If Claudean doesn't like this ravioli, 373 00:12:37,480 --> 00:12:38,600 she doesn't like pasta. 374 00:12:39,200 --> 00:12:41,720 And last time she was really harsh on our pasta. 375 00:12:41,800 --> 00:12:44,320 Your pasta was shit. I'm sorry. 376 00:12:44,400 --> 00:12:45,360 It was shit. 377 00:12:46,480 --> 00:12:48,640 So we need to redeem ourselves on the pasta, 378 00:12:48,720 --> 00:12:50,560 but we're doing it with something she served 379 00:12:50,640 --> 00:12:52,080 and we're gonna do it better. 380 00:12:52,160 --> 00:12:54,560 Pasta rivalry. The flavour is better, 381 00:12:54,640 --> 00:12:56,120 the filling is better, 382 00:12:56,200 --> 00:12:57,760 the sauce is more simple, 383 00:12:57,840 --> 00:12:59,720 which is what belongs to compliment 384 00:12:59,800 --> 00:13:01,240 something that's so pretty like this. 385 00:13:01,320 --> 00:13:02,760 Well, it's Nona's ravioli 386 00:13:02,840 --> 00:13:04,480 so it's better than anyone's ravioli. 387 00:13:04,560 --> 00:13:07,080 Sorry, I'm not normally that arrogant, 388 00:13:07,160 --> 00:13:08,560 but I haven't had too many pastas 389 00:13:08,640 --> 00:13:10,240 both inside or outside of Italy 390 00:13:10,320 --> 00:13:11,920 that are as good as hers. 391 00:13:12,000 --> 00:13:13,080 Correct. 392 00:13:13,160 --> 00:13:18,040 Our first tray of ravioli for the competition is, uh... 393 00:13:18,120 --> 00:13:19,440 ..is done. That is our first one. 394 00:13:19,520 --> 00:13:20,480 Look at that, Mum. 395 00:13:20,560 --> 00:13:22,120 They're all sealed, they're all consistently shaped, 396 00:13:22,200 --> 00:13:23,160 Woo hoo! 397 00:13:23,240 --> 00:13:24,240 there's no holes in them 398 00:13:24,320 --> 00:13:26,080 and that there, that's three serves of pasta. 399 00:13:26,160 --> 00:13:27,600 OK, so we have 15 minutes, 400 00:13:27,680 --> 00:13:29,200 we're ahead of schedule as far as I'm aware. 401 00:13:29,280 --> 00:13:31,040 Let's go get changed. Sure. 402 00:13:31,120 --> 00:13:32,680 We're doing well. Let's go look. 403 00:13:32,760 --> 00:13:33,960 Let's go look beautiful. 404 00:13:34,040 --> 00:13:37,000 (UPBEAT MUSIC) 405 00:13:39,040 --> 00:13:41,120 Here we go. Back in Adelaide again. 406 00:13:41,200 --> 00:13:43,520 But this time we're top of the leaderboard. 407 00:13:43,600 --> 00:13:44,720 We're where we wanted to be. 408 00:13:44,800 --> 00:13:46,080 But you know what, 409 00:13:46,160 --> 00:13:48,120 seeing as nothing's off the table, I'd like to know 410 00:13:48,200 --> 00:13:49,080 where the contestants 411 00:13:49,160 --> 00:13:51,000 thought we were so far wrong from the judges. 412 00:13:53,400 --> 00:13:56,120 Not looking forward to hearing from Nick and Christian. 413 00:13:56,880 --> 00:13:59,800 We're expecting some type of boasting 414 00:13:59,880 --> 00:14:01,760 and you know, some conversation 415 00:14:01,840 --> 00:14:03,160 about how well they did. 416 00:14:07,600 --> 00:14:08,800 The table's gonna get hot tonight. 417 00:14:08,880 --> 00:14:10,520 The table's gonna get as hot as my dress. 418 00:14:10,600 --> 00:14:12,520 Oh, that's pretty hot. 419 00:14:14,400 --> 00:14:17,360 MEL: Going into Sonia and Marcus's Instant Restaurant tonight. 420 00:14:17,440 --> 00:14:18,920 I'm excited to see 421 00:14:19,000 --> 00:14:20,360 what they're gonna put up, but I'm also nervous 422 00:14:20,440 --> 00:14:22,480 because we are at the bottom of the leaderboard. 423 00:14:22,560 --> 00:14:23,640 What does that mean for us? 424 00:14:26,160 --> 00:14:28,000 (OVERLAPPING GREETINGS) 425 00:14:28,880 --> 00:14:31,120 (OVERLAPPING GREETINGS) 426 00:14:33,480 --> 00:14:35,680 Mum, You got 30 seconds. Come on! 427 00:14:35,760 --> 00:14:36,960 Alright, are we ready everyone? 428 00:14:37,040 --> 00:14:39,320 ANTHONY: Yep, let's go. Let's get this party started. 429 00:14:39,400 --> 00:14:41,760 Let's do it. Mum! We need to be here! 430 00:14:45,080 --> 00:14:47,560 (DRAMATIC MUSICAL STING) 431 00:14:47,640 --> 00:14:49,480 Mum, we actually need to go right now 432 00:14:49,560 --> 00:14:51,320 like the doorbell has rung. 433 00:14:51,920 --> 00:14:54,000 So we've done all of this to get ahead. 434 00:14:54,080 --> 00:14:55,600 The cooking is going well, 435 00:14:56,120 --> 00:14:58,720 the guests are here and Mum is nowhere to be seen. 436 00:14:58,800 --> 00:15:00,480 (CICADAS CHIRPING) 437 00:15:06,760 --> 00:15:08,040 Mum! 438 00:15:08,120 --> 00:15:09,360 I feel like a little kid again. 439 00:15:09,880 --> 00:15:11,560 Look. Nah, I don't want to hear it. 440 00:15:11,640 --> 00:15:12,880 (CICADAS CHIRPING) 441 00:15:14,920 --> 00:15:16,040 Aha. 442 00:15:16,680 --> 00:15:19,360 Congratulations. Round of applause. Good work Mum. 443 00:15:19,440 --> 00:15:21,120 This takes time. Yeah, yeah. 444 00:15:21,200 --> 00:15:22,560 The guests can wait a few minutes. 445 00:15:22,640 --> 00:15:24,200 We've waited a long time for them, 446 00:15:24,280 --> 00:15:25,840 sometimes we're waiting to eat. 447 00:15:25,920 --> 00:15:27,960 What's two minutes?! 448 00:15:28,040 --> 00:15:30,920 (DRAMATIC MUSICAL STING) 449 00:15:31,000 --> 00:15:32,120 There is the doorbell again. 450 00:15:34,960 --> 00:15:37,920 Hello everyone. ALL: Hey! 451 00:15:38,000 --> 00:15:39,640 Sorry about the delay. No, all good. 452 00:15:39,720 --> 00:15:42,680 They are looking in control. 453 00:15:42,760 --> 00:15:43,880 Aaron. 454 00:15:43,960 --> 00:15:45,240 SONIA: Nice to see you. 455 00:15:45,320 --> 00:15:47,160 They are smiling tonight. Yeah. 456 00:15:47,240 --> 00:15:48,400 It's a smile of confidence. 457 00:15:48,480 --> 00:15:50,440 Can't see any stress. Nice to see you. 458 00:15:50,520 --> 00:15:52,360 PATRICIJA: Nice to see you. Nice to see you. You look great. 459 00:15:52,440 --> 00:15:53,800 I didn't quite achieve the hug 460 00:15:53,880 --> 00:15:55,200 from Patricija this time. 461 00:15:55,960 --> 00:15:56,920 Just on here. 462 00:15:57,560 --> 00:15:59,800 Oh, she hugged me! But I hope. 463 00:15:59,880 --> 00:16:01,040 I hope that the hug will come. 464 00:16:01,920 --> 00:16:04,000 Alright Mum, let's do this. Let's go. 465 00:16:04,720 --> 00:16:07,680 (AIRY MUSIC) 466 00:16:11,520 --> 00:16:14,000 Oh, back again. Nothing's off the table. 467 00:16:14,080 --> 00:16:15,400 AMBER: Wow. MEL: Oh, how beautiful... 468 00:16:15,480 --> 00:16:17,200 Look at the photos. It's good to see Nona again. 469 00:16:17,280 --> 00:16:19,240 CHRISTIAN: Nona's back looking over us. 470 00:16:20,160 --> 00:16:21,280 It just reminded me of like 471 00:16:21,360 --> 00:16:22,640 walking into my nan's house 472 00:16:22,720 --> 00:16:25,040 when I was a little girl. Yes, me too! 473 00:16:25,120 --> 00:16:26,440 To see like, the old style furniture, 474 00:16:26,520 --> 00:16:27,760 all the photos, 475 00:16:27,840 --> 00:16:30,400 like the family photos around the place. 476 00:16:30,480 --> 00:16:31,560 You felt the love in the room. Yeah. 477 00:16:32,520 --> 00:16:33,760 It looks beautiful. 478 00:16:33,840 --> 00:16:35,880 Alright everyone, welcome to our Instant Restaurant. 479 00:16:36,600 --> 00:16:38,800 Uh, we're very, very glad to have you guys back 480 00:16:38,880 --> 00:16:40,000 and to the gate crashers, 481 00:16:40,080 --> 00:16:41,480 welcome to the table, welcome to Adelaide. 482 00:16:41,560 --> 00:16:42,720 When we come together at the table, 483 00:16:42,800 --> 00:16:45,240 it doesn't matter what's happened anywhere else, 484 00:16:45,320 --> 00:16:47,040 we don't hide anything, 485 00:16:47,120 --> 00:16:48,520 we solve most of our problems at the table. 486 00:16:49,240 --> 00:16:52,840 But tonight it's going to have a little bit of a spin 487 00:16:52,920 --> 00:16:54,120 in nothing's off the table 488 00:16:54,200 --> 00:16:56,480 because there's a little treasure chest 489 00:16:56,560 --> 00:16:58,440 right in the middle of the table. 490 00:16:58,520 --> 00:17:00,960 There's a few questions in there for you to answer. 491 00:17:01,760 --> 00:17:02,920 Oh, my gosh, 492 00:17:03,000 --> 00:17:04,440 what is going to be in there? 493 00:17:04,520 --> 00:17:06,240 Overall, we hope you enjoy the food. 494 00:17:06,320 --> 00:17:08,160 Today, we've really enjoyed cooking, 495 00:17:08,240 --> 00:17:09,480 so hopefully the love comes through 496 00:17:09,560 --> 00:17:10,800 on the plate and no stress. 497 00:17:11,360 --> 00:17:12,360 We've gotten along for most of today. 498 00:17:12,440 --> 00:17:14,280 We haven't killed each other! Which is great. 499 00:17:14,360 --> 00:17:15,880 We hope you enjoy your evening. 500 00:17:16,960 --> 00:17:18,200 Thank you! 501 00:17:18,280 --> 00:17:19,560 (APPLAUSE) 502 00:17:20,280 --> 00:17:22,160 I think it's the most fitting theme 503 00:17:22,240 --> 00:17:26,400 so far for this dinner table, "nothing is off the table". 504 00:17:26,480 --> 00:17:27,440 (LAUGH) I love it. 505 00:17:27,520 --> 00:17:30,200 It means everything and anything 506 00:17:30,280 --> 00:17:31,760 is gonna come out tonight 507 00:17:31,840 --> 00:17:33,280 on this dinner table in Adelaide. 508 00:17:34,240 --> 00:17:35,480 I'm thinking it's gonna be 509 00:17:35,560 --> 00:17:37,720 a fiery sort of conversation at the table tonight. 510 00:17:37,800 --> 00:17:38,760 AARON: It's gonna be interesting. 511 00:17:38,840 --> 00:17:40,000 AMBER: Does this tin make you nervous? 512 00:17:40,080 --> 00:17:41,120 Makes me excited. 513 00:17:44,360 --> 00:17:45,640 MARCUS: Who are you trying to impress the most 514 00:17:45,720 --> 00:17:46,720 at the table tonight? 515 00:17:46,800 --> 00:17:48,160 SONIA: Firstly Nick and Christian, 516 00:17:48,240 --> 00:17:50,480 to show them why we should be 517 00:17:50,560 --> 00:17:53,000 taking their spot at the top. 518 00:17:53,080 --> 00:17:55,280 Yep. I want to go to the next Instant Restaurant 519 00:17:55,360 --> 00:17:57,280 and just grin at Nick and Christian to say, 520 00:17:57,360 --> 00:17:59,560 "Ha-ha, we're at the top. Ha-ha." 521 00:18:00,160 --> 00:18:01,600 Marcus. I'm just going to pour 522 00:18:01,680 --> 00:18:03,120 the passionfruit jelly 523 00:18:03,200 --> 00:18:04,440 onto the cheesecakes 524 00:18:04,520 --> 00:18:05,760 'cause it's cooled down enough. 525 00:18:05,840 --> 00:18:07,400 The cheesecakes have actually set 526 00:18:07,480 --> 00:18:08,960 so I can breathe another sigh of relief, 527 00:18:09,040 --> 00:18:10,360 They're already set? They're set. 528 00:18:11,040 --> 00:18:14,800 The dessert should have a nice jelly layer on the top. 529 00:18:14,880 --> 00:18:16,760 The jelly should not be cloudy, 530 00:18:17,440 --> 00:18:20,040 the cheesecake layer should just be very pale yellow 531 00:18:20,120 --> 00:18:21,600 from the cheesecake pulp, 532 00:18:21,680 --> 00:18:23,200 and then you've got the crust on the bottom. 533 00:18:25,720 --> 00:18:26,760 OK. Well done, Mum. 534 00:18:26,840 --> 00:18:29,920 Alright. Dessert is done. Finished. 535 00:18:31,200 --> 00:18:34,160 (EDGY MUSIC) 536 00:18:49,480 --> 00:18:51,200 (DRAMATIC MUSICAL STING) 537 00:18:51,280 --> 00:18:53,120 It's time. OK. 538 00:18:53,200 --> 00:18:54,360 (EXHALES) Deep breaths. Yep. 539 00:18:54,440 --> 00:18:55,440 Composure. Yep. 540 00:18:55,520 --> 00:18:57,000 We're doing well, let's go. I'm composed. Let's go. 541 00:18:57,840 --> 00:18:59,360 Here we go. Hello. 542 00:18:59,440 --> 00:19:00,960 How are we? Bonsoir, bonsoir. 543 00:19:01,040 --> 00:19:02,320 Evening. Come in. How are we? 544 00:19:02,400 --> 00:19:03,360 How you? Good to see you. 545 00:19:03,920 --> 00:19:04,920 Done the hair, done the hair nice. 546 00:19:05,000 --> 00:19:06,000 I love it. 547 00:19:06,080 --> 00:19:08,560 Mum's done hair too. Looking good. 548 00:19:08,640 --> 00:19:09,880 Thank you. Let's go. 549 00:19:09,960 --> 00:19:11,000 Alright, welcome. 550 00:19:12,480 --> 00:19:14,720 Good evening, hello, bonsoir. ALL: Hey! 551 00:19:16,160 --> 00:19:18,280 Ah, how are we all? 552 00:19:18,360 --> 00:19:19,520 Hello Colin and Manu. 553 00:19:19,600 --> 00:19:20,920 Welcome back to Adelaide 554 00:19:21,000 --> 00:19:22,680 and welcome back to our Instant Restaurant, 555 00:19:22,760 --> 00:19:24,080 'Nothing's Off The Table'. 556 00:19:24,160 --> 00:19:26,880 Mum and I went into the first round feeling really unconfident, 557 00:19:26,960 --> 00:19:29,080 stressed the whole time, didn't enjoy it at all. 558 00:19:29,160 --> 00:19:31,080 This has been one of my favourite days 559 00:19:31,160 --> 00:19:32,880 of the competition, we're smiling. We're laughing. 560 00:19:32,960 --> 00:19:36,080 So if you guys would like to unveil your menus, go ahead. 561 00:19:39,960 --> 00:19:41,000 MEL: It's like a lucky dip. 562 00:19:41,080 --> 00:19:42,680 It's a ravioli. 563 00:19:42,760 --> 00:19:44,000 (LAUGHTER) 564 00:19:45,440 --> 00:19:47,240 I'm looking straight at you, Claudean. 565 00:19:48,800 --> 00:19:51,440 For entree, you'll be having spinach and ricotta ravioli 566 00:19:51,520 --> 00:19:53,480 with a butter and sage sauce. 567 00:19:53,560 --> 00:19:55,920 I look straight at Claudean for the pasta. 568 00:19:56,000 --> 00:19:57,200 She looks straight at me, 569 00:19:57,280 --> 00:19:58,280 I look straight at her and I say, 570 00:19:58,360 --> 00:19:59,360 "Yeah, that's right, 571 00:19:59,440 --> 00:20:01,480 "we're doing ricotta and spinach ravioli." 572 00:20:02,200 --> 00:20:03,760 I am under the belief 573 00:20:03,840 --> 00:20:05,400 that my ravioli is the best. 574 00:20:05,480 --> 00:20:07,440 I love my ravioli. 575 00:20:07,520 --> 00:20:08,840 Nona's been making that for us 576 00:20:08,920 --> 00:20:10,880 and we've been making it with Nona since I was a kid. 577 00:20:10,960 --> 00:20:11,920 This is us on a plate. Um... 578 00:20:12,000 --> 00:20:13,160 Is it homemade ricotta? 579 00:20:13,760 --> 00:20:14,840 No. No. 580 00:20:14,920 --> 00:20:16,000 No need. 581 00:20:17,040 --> 00:20:18,040 She's so cheeky. 582 00:20:18,640 --> 00:20:19,640 And you know what I felt like saying, 583 00:20:19,720 --> 00:20:21,440 "well did you make a good ravioli? 584 00:20:21,520 --> 00:20:22,720 "No you didn't, Claudean." 585 00:20:24,880 --> 00:20:26,440 I think it's absolutely disgraceful 586 00:20:26,520 --> 00:20:28,000 that they haven't homemade their ricotta, 587 00:20:28,080 --> 00:20:30,280 I'm very upset about that. 588 00:20:30,960 --> 00:20:34,200 For main you guys will be having rib eye with salsa verde and mash. 589 00:20:34,280 --> 00:20:35,400 Rib eye for 12. 590 00:20:35,480 --> 00:20:36,480 (SIGHS) 591 00:20:36,560 --> 00:20:38,640 Yep. Good luck. (LAUGH) 592 00:20:39,760 --> 00:20:41,240 CHRIS: So doing 12 steaks 593 00:20:41,320 --> 00:20:42,760 for a main course, 594 00:20:42,840 --> 00:20:45,920 rib eyes, that's a ballsy move. 595 00:20:46,000 --> 00:20:47,280 For dessert you are having 596 00:20:47,360 --> 00:20:49,240 a passionfruit cheesecake 597 00:20:49,320 --> 00:20:51,360 with an almond crust. 598 00:20:51,440 --> 00:20:52,520 It's a lot of work, huh? 599 00:20:53,360 --> 00:20:55,840 Well, you guys are the last redemption team to cook. 600 00:20:55,920 --> 00:20:58,760 So hopefully you're gonna get where you wanna be. 601 00:20:58,840 --> 00:20:59,800 Good luck. 602 00:20:59,880 --> 00:21:01,040 Thank you. Thank you. 603 00:21:03,640 --> 00:21:04,800 AMBER: Should we open up the tin? 604 00:21:04,880 --> 00:21:06,840 I'm really, I'm really keen for this. 605 00:21:07,600 --> 00:21:08,720 We don't actually know 606 00:21:08,800 --> 00:21:10,120 what's written in that truth jar, 607 00:21:10,200 --> 00:21:12,480 what questions we are gonna be asked. 608 00:21:12,560 --> 00:21:13,920 CHRIS: What's in the box? 609 00:21:14,000 --> 00:21:15,520 What's in the box? AARON: What's in the box? 610 00:21:15,600 --> 00:21:18,240 If this table was a movie, 611 00:21:18,320 --> 00:21:21,600 who would be hero and who would be the villain? 612 00:21:22,280 --> 00:21:24,600 And who would be the joker? 613 00:21:24,680 --> 00:21:27,960 So I'm gonna go with Anthony as the hero, 614 00:21:30,120 --> 00:21:33,880 Christian as the villain and Chris as the joker. 615 00:21:33,960 --> 00:21:36,440 It's my smile. It's your smile. 616 00:21:36,520 --> 00:21:39,160 Why aren't I the hero, why is he the hero? 617 00:21:40,680 --> 00:21:42,920 No, you could be the, you could be the villain or the joker. 618 00:21:43,000 --> 00:21:44,680 (BLEEP) I'm not the villain. 619 00:21:44,760 --> 00:21:46,240 Sometimes I do feel like a hero. 620 00:21:46,880 --> 00:21:48,960 Yeah. I put up with a lot. 621 00:21:49,040 --> 00:21:51,160 (LAUGH) Nah, just joke-- 622 00:21:52,280 --> 00:21:54,000 (HUMS TO HIMSELF) 623 00:21:55,480 --> 00:21:56,480 MALE NARRATOR: Coming up. 624 00:21:56,560 --> 00:21:57,520 I'm gonna say it's been my favourite 625 00:21:57,600 --> 00:21:58,800 of the competition so far. 626 00:21:58,880 --> 00:22:01,080 With some crowd pleasing food... (CLAPPING) 627 00:22:01,160 --> 00:22:03,560 I can taste the happiness in this dish. 628 00:22:03,640 --> 00:22:06,400 ..Will Sonia and Marcus achieve redemption? 629 00:22:06,480 --> 00:22:07,440 Pressure's on... 630 00:22:08,200 --> 00:22:10,680 And tensions rise around the table. 631 00:22:10,760 --> 00:22:11,800 I want people to answer. 632 00:22:11,880 --> 00:22:13,200 To me it's a pointless subject. 633 00:22:13,280 --> 00:22:14,520 CLAUDEAN: Are you gonna tell him to shut up? 634 00:22:14,600 --> 00:22:16,320 You shut up. (LAUGHTER) 635 00:22:16,840 --> 00:22:19,280 You better apologise for that. 636 00:22:19,360 --> 00:22:22,520 You are starting to really piss me off over there, Aaron. 637 00:22:26,280 --> 00:22:29,240 (UPBEAT MUSIC) 638 00:22:31,840 --> 00:22:32,840 And voila. 639 00:22:32,920 --> 00:22:36,000 OK, so Mum, the ravioli for the entree, 640 00:22:36,080 --> 00:22:37,680 the uh, spinach and ricotta ravioli 641 00:22:37,760 --> 00:22:39,840 with sage butter sauce is officially done. 642 00:22:39,920 --> 00:22:41,320 Mum, we've got everything ready. 643 00:22:41,400 --> 00:22:42,760 Pretty much the ravioli is done. 644 00:22:42,840 --> 00:22:45,040 All we need to do is cook the pasta, 645 00:22:45,120 --> 00:22:46,360 make the sauce, and assemble it. 646 00:22:46,440 --> 00:22:48,520 That won't take very long. 647 00:22:48,600 --> 00:22:49,600 We're in a very good place. 648 00:22:50,720 --> 00:22:51,680 Oh, welcome. 649 00:22:51,760 --> 00:22:54,040 Welcome, welcome, welcome. Thank you very much. 650 00:22:54,120 --> 00:22:55,480 It's a little bit less chaotic than last time. 651 00:22:55,560 --> 00:22:56,600 I'm just, I'm just like, 652 00:22:56,680 --> 00:22:57,720 are we still, 653 00:22:57,800 --> 00:23:00,440 are you still the same people that were cooking the other day? 654 00:23:00,520 --> 00:23:01,480 We had a transformation. 655 00:23:01,560 --> 00:23:04,360 Because like, the kitchen was such a mess last time. 656 00:23:04,440 --> 00:23:05,400 Are we eating anything? 657 00:23:05,480 --> 00:23:06,640 I can't see any food anywhere. (LAUGHS) 658 00:23:06,720 --> 00:23:07,800 Show me, show me. 659 00:23:07,880 --> 00:23:08,920 (GASPS) 660 00:23:09,000 --> 00:23:10,640 Did you buy those already made? 661 00:23:10,720 --> 00:23:12,440 No, we made them! It looks like it. 662 00:23:13,440 --> 00:23:14,720 That's Nona's recipe and she taught us. 663 00:23:14,800 --> 00:23:15,960 Wow. Did you make them Sonia? 664 00:23:16,040 --> 00:23:17,080 Marcus did. 665 00:23:17,160 --> 00:23:18,600 No, no, I don't trust you. 666 00:23:18,680 --> 00:23:20,840 I don't believe you. Oh, no. Honestly, I'm being honest. 667 00:23:20,920 --> 00:23:22,080 He did 90% of these. 668 00:23:24,440 --> 00:23:25,680 You finally woke up. 669 00:23:25,760 --> 00:23:27,080 And we've, we've been working together, Manu. 670 00:23:27,160 --> 00:23:28,240 Which is good. 671 00:23:28,320 --> 00:23:30,000 I'm, do you know what? That's so nice. 672 00:23:30,080 --> 00:23:32,280 What's the butter? We're going to do butter and sage. 673 00:23:32,360 --> 00:23:33,920 We take the butter down a little bit, 674 00:23:34,000 --> 00:23:35,520 but I'm not going to do burnt. 675 00:23:35,600 --> 00:23:36,560 Not quite burnt. 676 00:23:36,640 --> 00:23:38,760 There's burnt, there's noisette 677 00:23:38,840 --> 00:23:40,280 and it's melted. 678 00:23:40,360 --> 00:23:42,200 Noisette. Is a hazelnut. Yes. 679 00:23:42,280 --> 00:23:44,520 Usually if I go to an Italian restaurant 680 00:23:44,600 --> 00:23:45,880 and I order THIS 681 00:23:45,960 --> 00:23:47,520 with sage and pine nuts, 682 00:23:47,600 --> 00:23:49,240 my butter is taking to noisette. 683 00:23:49,320 --> 00:23:50,360 Yes. 684 00:23:50,440 --> 00:23:51,480 Whatever you do. 685 00:23:51,560 --> 00:23:53,240 Usually I don't wanna change the recipe. 686 00:23:53,320 --> 00:23:55,200 I'm just worried that if the, 687 00:23:55,280 --> 00:23:58,280 if it's just melted butter you, you might miss out the... 688 00:23:58,360 --> 00:24:00,160 Punch. The punch. 689 00:24:00,240 --> 00:24:02,480 I'm not gonna bother you any longer. 690 00:24:02,560 --> 00:24:04,120 It sounds amazing, 691 00:24:04,200 --> 00:24:05,960 it looks good. Go. 692 00:24:07,920 --> 00:24:09,160 Hell yeah, that's good. 693 00:24:09,240 --> 00:24:12,640 Alright, I'll start the butter and sage sauce 694 00:24:12,720 --> 00:24:13,720 for the entree. 695 00:24:13,800 --> 00:24:15,920 We need to make sure we follow Manu's advice. 696 00:24:16,000 --> 00:24:17,080 We need that butter to have its punch, 697 00:24:17,160 --> 00:24:18,320 it can't just be melted butter. 698 00:24:18,400 --> 00:24:20,000 Manu came in and he's told you 699 00:24:20,080 --> 00:24:22,960 don't just serve me melted butter with sage. 700 00:24:23,040 --> 00:24:24,520 Cook the butter down a little bit more 701 00:24:24,600 --> 00:24:26,480 so that you get more of a nutty flavour from the butter. 702 00:24:26,560 --> 00:24:27,960 So we're gonna take that on board. 703 00:24:28,040 --> 00:24:29,760 We are just looking for 704 00:24:29,840 --> 00:24:31,560 a light hazelnut colour. 705 00:24:32,280 --> 00:24:34,720 I cannot let the butter of, 706 00:24:34,800 --> 00:24:36,240 for this sauce go too far, 707 00:24:36,320 --> 00:24:38,080 I cannot let it burn. 708 00:24:38,160 --> 00:24:39,200 The sauce is just about done. 709 00:24:39,840 --> 00:24:41,400 It's nice and golden 710 00:24:41,480 --> 00:24:43,320 has got all these beautiful 711 00:24:43,400 --> 00:24:45,200 little brown caramelly bits. 712 00:24:45,280 --> 00:24:47,080 Actually I think I might need to try it. 713 00:24:47,760 --> 00:24:49,000 Seasoned well, Mum? 714 00:24:50,000 --> 00:24:50,960 Good? Mm. 715 00:24:51,040 --> 00:24:52,000 Good? Mm. 716 00:24:52,080 --> 00:24:53,120 Good. 717 00:24:55,040 --> 00:24:56,600 Right. What's going on, 718 00:24:56,680 --> 00:24:57,880 they're not making 719 00:24:57,960 --> 00:24:59,120 the bloody um, ricotta, 720 00:24:59,200 --> 00:25:01,920 why isn't the ravioli out on the table already? 721 00:25:02,000 --> 00:25:03,080 Like what on earth 722 00:25:03,160 --> 00:25:04,200 is going on in there? 723 00:25:04,280 --> 00:25:07,440 All they've gotta do is open that ricotta tub. What's the go? 724 00:25:08,160 --> 00:25:10,360 Are you talking about the, the ricotta? 725 00:25:10,440 --> 00:25:12,080 Do you think it has to be done 726 00:25:12,160 --> 00:25:13,960 homemade? 727 00:25:14,040 --> 00:25:15,440 It's nice to make it yourself. 728 00:25:15,520 --> 00:25:18,760 It's so simple and Marcus said, "No need". 729 00:25:18,840 --> 00:25:20,120 I dunno what he means by that 730 00:25:20,200 --> 00:25:22,720 because nothing tastes like homemade ricotta. 731 00:25:22,800 --> 00:25:26,440 If Sonia and Marcus can pull off ravioli 732 00:25:26,520 --> 00:25:28,560 that were as good as Claudean, 733 00:25:28,640 --> 00:25:30,480 but with a sauce to match, 734 00:25:30,560 --> 00:25:31,560 I think they can, 735 00:25:31,640 --> 00:25:33,000 they can really take a-- 736 00:25:33,080 --> 00:25:34,480 home, a really great score for that. 737 00:25:35,160 --> 00:25:36,520 So you are worried about your top spot? 738 00:25:37,040 --> 00:25:38,000 Definitely. Definitely. 739 00:25:39,560 --> 00:25:41,160 CHRIS: So I'm looking at Christian and Nick 740 00:25:41,240 --> 00:25:42,840 and they don't look smug at all. 741 00:25:42,920 --> 00:25:45,360 They don't look confident, they don't look cocky. 742 00:25:45,440 --> 00:25:46,720 I, I don't know what, Yeah, somethings up. 743 00:25:46,800 --> 00:25:47,840 I don't know what's going on. 744 00:25:48,680 --> 00:25:50,400 How do you guys feel after your cook? 745 00:25:50,480 --> 00:25:53,080 I mean, you know, like top of the leaderboard. 746 00:25:53,160 --> 00:25:54,880 We're really happy with everything that we put out. 747 00:25:54,960 --> 00:25:57,280 Yeah. That's good guys, well done. 748 00:25:57,360 --> 00:25:58,320 Thank you. 749 00:25:58,400 --> 00:26:00,240 I mean, you know, you got I guess 750 00:26:00,320 --> 00:26:01,480 some form of redemption, 751 00:26:01,560 --> 00:26:03,400 which must be sort of rewarding, right. 752 00:26:03,480 --> 00:26:05,800 NICK: Not just some form, we got the highest score 753 00:26:05,880 --> 00:26:06,880 from the judges - 754 00:26:06,960 --> 00:26:09,160 joint with Radha and Prabha who got 48. So... 755 00:26:09,240 --> 00:26:10,240 Oh, wow. Yeah. 756 00:26:10,320 --> 00:26:12,480 We got 27 from the guest teams 757 00:26:12,560 --> 00:26:14,240 at our Instant Restaurant and... 758 00:26:15,200 --> 00:26:16,520 we're not particularly feeling great about it. 759 00:26:17,080 --> 00:26:18,120 For us there was obviously 760 00:26:18,200 --> 00:26:19,240 a bit of a discrepancy with 761 00:26:19,320 --> 00:26:21,480 what the, what the judges scored us. 762 00:26:21,560 --> 00:26:23,720 We got nines, eights, and sevens. 763 00:26:23,800 --> 00:26:25,960 Yeah. Yeah. So I want people to answer. 764 00:26:26,040 --> 00:26:27,280 Yeah. 765 00:26:27,360 --> 00:26:28,480 AARON: It's such a... I dunno, to me 766 00:26:28,560 --> 00:26:29,560 it's a pointless subject 767 00:26:29,640 --> 00:26:31,200 because personal preference comes into play, like... 768 00:26:31,280 --> 00:26:32,280 NICK: Yeah. 769 00:26:32,360 --> 00:26:33,560 AARON: We had you saying our barbecue plate 770 00:26:33,640 --> 00:26:35,680 was the best dish of the comp, but then on the other end. 771 00:26:35,760 --> 00:26:37,040 I thought it was terrible. Some people saying 772 00:26:37,120 --> 00:26:38,320 it was the worst (LAUGHTER) 773 00:26:38,400 --> 00:26:39,400 and at the end of the day 774 00:26:39,480 --> 00:26:41,160 that's just personal preference and that's 775 00:26:41,240 --> 00:26:42,200 what you've gotta accept. Yeah. 776 00:26:42,280 --> 00:26:45,440 NICK: I want to, I want to hear specific feedback. 777 00:26:45,520 --> 00:26:47,520 Nothing's off this table, apparently so.... 778 00:26:47,600 --> 00:26:48,600 Apparently man, apparently. 779 00:26:48,680 --> 00:26:49,800 Let's go. 780 00:26:49,880 --> 00:26:52,800 For me the main was my least favourite of the three courses. 781 00:26:52,880 --> 00:26:54,800 Beef is not souvlaki, 782 00:26:54,880 --> 00:26:57,640 souvlaki is lamb, chicken, pork. 783 00:26:57,720 --> 00:26:59,320 Souvlaki's is anything served in a pita of bread. 784 00:27:01,760 --> 00:27:02,800 BRIGITA: Actually grilled meat 785 00:27:02,880 --> 00:27:04,360 served in a pita bread. 786 00:27:04,440 --> 00:27:05,520 You wanna ask the Greek dude though? 787 00:27:05,600 --> 00:27:07,520 PATRICIJA: You don't have to be certain origin to know, 788 00:27:07,600 --> 00:27:09,280 you know where the food comes from. 789 00:27:09,360 --> 00:27:12,160 NICK: Yeah. Usually it's just chicken, pork, 790 00:27:12,240 --> 00:27:13,520 but it's a hybrid souvlaki, 791 00:27:13,600 --> 00:27:15,840 like as we said, it's a combination of the two of us. 792 00:27:15,920 --> 00:27:16,920 Right. 793 00:27:17,840 --> 00:27:19,720 It was never meant to be anything traditional. 794 00:27:20,240 --> 00:27:22,680 Do you normally eat your souvlaki with a spoon or? 795 00:27:22,760 --> 00:27:25,720 (TENSE MUSIC) 796 00:27:25,800 --> 00:27:27,800 What do you mean? It was just so runny. 797 00:27:27,880 --> 00:27:29,880 There was just so much liquid on the plate. 798 00:27:29,960 --> 00:27:32,440 NICK: I was completely shocked. 799 00:27:32,520 --> 00:27:34,320 It was insulting. 800 00:27:34,400 --> 00:27:36,040 It felt like an insult 801 00:27:36,120 --> 00:27:37,120 rather than feedback. 802 00:27:37,200 --> 00:27:38,320 And it's hit hard. 803 00:27:40,160 --> 00:27:43,480 We didn't sort of drain it off as much as we probably should have 804 00:27:43,560 --> 00:27:45,160 I think that everyone at the table 805 00:27:45,240 --> 00:27:46,880 found their meals 806 00:27:46,960 --> 00:27:48,720 underwhelming and disappointing 807 00:27:48,800 --> 00:27:50,360 and just not, you know, 808 00:27:50,440 --> 00:27:52,720 top of the leader board quality food. 809 00:27:52,800 --> 00:27:54,920 But they are there. So, I mean the judges 810 00:27:55,000 --> 00:27:56,240 loved it. 811 00:27:56,320 --> 00:27:57,880 I was a little bit confused by, 812 00:27:57,960 --> 00:27:59,480 you know, some of the scores, 813 00:27:59,560 --> 00:28:00,880 With our scores that we gave them? 814 00:28:00,960 --> 00:28:02,240 Yeah. 815 00:28:02,320 --> 00:28:03,480 Alright, talk it up. Let's go. 816 00:28:04,920 --> 00:28:07,040 CLAUDEAN: I would never question the judges' scores. 817 00:28:07,120 --> 00:28:08,800 I just don't get that. 818 00:28:08,880 --> 00:28:10,880 I think Chris is stirring the pot here. 819 00:28:12,440 --> 00:28:13,880 No. Well, I mean I think the biggest-- 820 00:28:13,960 --> 00:28:15,000 I'll get the popcorn ready. 821 00:28:15,080 --> 00:28:16,120 Yeah... 822 00:28:16,200 --> 00:28:18,160 No, the biggest thing for me was, was the main. 823 00:28:18,240 --> 00:28:19,880 'Cause I, I just didn't enjoy the main 824 00:28:19,960 --> 00:28:21,800 and I know you guys loved it so, you know, 825 00:28:21,880 --> 00:28:24,120 it just sort of left me sort of scratching my head. 826 00:28:24,200 --> 00:28:27,720 For me that it was one of the messiest dishes I've seen. 827 00:28:27,800 --> 00:28:29,960 But when I, when I left I was like, 828 00:28:30,560 --> 00:28:32,760 I was happy about that dish, 829 00:28:32,840 --> 00:28:35,480 like it wasn't about a competition around for me, 830 00:28:35,560 --> 00:28:37,360 it was always like, I'd eat that again. 831 00:28:37,440 --> 00:28:38,400 Yeah. 832 00:28:39,120 --> 00:28:41,840 CHRISTIAN: Are we a little bit still annoyed 833 00:28:41,920 --> 00:28:44,200 about the score we got from the teams? 834 00:28:44,280 --> 00:28:46,320 Definitely. But you know what? 835 00:28:46,400 --> 00:28:48,160 Once we get into that kitchen HQ, 836 00:28:48,240 --> 00:28:49,760 it's all about what we can cook, 837 00:28:49,840 --> 00:28:51,000 not what other people think. 838 00:28:52,560 --> 00:28:54,400 MARCUS: OK Mum, I'm happy with where we're at. 839 00:28:54,480 --> 00:28:55,720 Let's start on the ravioli. 840 00:28:55,800 --> 00:28:57,200 The moment's come Mum, 841 00:28:57,280 --> 00:28:58,760 everything's going ahead. 842 00:28:58,840 --> 00:29:00,680 Uh, we need to do this as quickly as possible. 843 00:29:00,760 --> 00:29:02,200 Pasta's in the boiling water. 844 00:29:02,800 --> 00:29:04,520 We'll keep a strong eye on this part. 845 00:29:04,600 --> 00:29:07,080 We wanna make sure that the pasta's cooked properly, 846 00:29:07,160 --> 00:29:08,800 we don't want it to go to a mush, 847 00:29:08,880 --> 00:29:10,320 we wanna make sure that it's still hard enough. 848 00:29:11,200 --> 00:29:12,680 Oh, that smells amazing, Mum. 849 00:29:14,240 --> 00:29:16,320 Pasta's boiling, your butter sauce is perfect. 850 00:29:16,960 --> 00:29:18,640 Alright. These have come back up to the boil. 851 00:29:18,720 --> 00:29:20,640 It's time to serve, it's real now. 852 00:29:20,720 --> 00:29:21,920 Ravioli going in, Mum. 853 00:29:22,920 --> 00:29:24,040 We're gonna serve our first course 854 00:29:24,120 --> 00:29:25,400 of our second Instant Restaurant. 855 00:29:25,480 --> 00:29:27,040 Smell that. How good does that smell? 856 00:29:27,120 --> 00:29:28,160 Now the rush begins. 857 00:29:28,240 --> 00:29:30,280 We need to get the pasta onto the plates quickly, 858 00:29:30,360 --> 00:29:32,120 get the garnishes on and get them out. 859 00:29:32,200 --> 00:29:33,720 It tastes good. It smells good. 860 00:29:33,800 --> 00:29:35,160 It's gonna be good, Marcus. 861 00:29:35,240 --> 00:29:36,600 So Mum, I'll do cheese, 862 00:29:36,680 --> 00:29:38,400 you follow me with pine nuts, alright? 863 00:29:38,480 --> 00:29:40,440 I'm looking at the dish, it's beautiful. 864 00:29:40,520 --> 00:29:41,800 We both know it tastes amazing. 865 00:29:42,320 --> 00:29:43,360 I'm proud of this dish. 866 00:29:43,440 --> 00:29:45,080 This is the best looking dish we've plated, 867 00:29:45,160 --> 00:29:46,640 the best tasting dish we've plated. 868 00:29:46,720 --> 00:29:47,680 Let's go serve it. 869 00:29:55,640 --> 00:29:56,720 Entree is served. 870 00:30:00,320 --> 00:30:01,320 MANU: Thank you. 871 00:30:03,000 --> 00:30:04,080 Thanks Marcus. 872 00:30:04,960 --> 00:30:06,160 CLAUDEAN: Looks beautiful. 873 00:30:07,240 --> 00:30:09,360 AMBER: Looks beautiful in that bowl. MEL: It does, doesn't it? 874 00:30:10,200 --> 00:30:11,560 The smell-- like you could smell 875 00:30:11,640 --> 00:30:12,960 all the flavours coming through 876 00:30:13,760 --> 00:30:15,560 if it tastes good as well 877 00:30:15,640 --> 00:30:16,640 we're in trouble. 878 00:30:16,720 --> 00:30:17,800 We, we are. We're in trouble. 879 00:30:17,880 --> 00:30:20,840 (SUSPENSEFUL MUSIC) 880 00:30:26,640 --> 00:30:28,040 If there's any dish 881 00:30:28,120 --> 00:30:29,160 that we have to 882 00:30:29,240 --> 00:30:30,200 redeem ourself on, 883 00:30:30,280 --> 00:30:32,280 it has to be this one. 884 00:30:32,360 --> 00:30:35,320 (SUSPENSEFUL MUSIC) 885 00:30:39,680 --> 00:30:40,880 Sitting there waiting. 886 00:30:40,960 --> 00:30:42,640 It was like, "Come on, come on, come on." 887 00:30:42,720 --> 00:30:44,200 This one needs to be great. 888 00:30:49,325 --> 00:30:51,925 MALE NARRATOR: In Adelaide, mother and son, 889 00:30:52,005 --> 00:30:53,005 Sonia and Marcus, 890 00:30:53,085 --> 00:30:55,085 have just served up their entree - 891 00:30:55,165 --> 00:30:57,605 ricotta and spinach ravioli 892 00:30:57,685 --> 00:30:59,445 with butter and sage sauce. 893 00:30:59,525 --> 00:31:02,485 (SUSPENSEFUL MUSIC) 894 00:31:04,125 --> 00:31:08,125 SONIA: After the pasta at our last Instant Restaurant, I'm hoping... 895 00:31:08,205 --> 00:31:10,005 ..that we've really, 896 00:31:10,085 --> 00:31:12,205 really redeemed ourselves. 897 00:31:16,885 --> 00:31:18,125 You're happy? 898 00:31:18,205 --> 00:31:19,445 Very happy. 899 00:31:19,525 --> 00:31:21,485 You look happy. Thank you. 900 00:31:26,285 --> 00:31:27,645 Bon... ..Appetit. 901 00:31:27,725 --> 00:31:29,405 ALL: Hey... 902 00:31:30,125 --> 00:31:31,645 ANTHONY: That's some good teamwork going down there. 903 00:31:39,925 --> 00:31:40,885 BRIGITA: So good. 904 00:31:41,405 --> 00:31:42,525 The spinach. 905 00:31:44,005 --> 00:31:45,005 Immediately... 906 00:31:45,085 --> 00:31:46,485 ..what goes into my mind 907 00:31:46,565 --> 00:31:48,005 is how thick and solid 908 00:31:48,085 --> 00:31:49,485 the inside of the ravioli is. 909 00:31:50,085 --> 00:31:52,365 I've never ever had ravioli like that. 910 00:31:53,605 --> 00:31:56,565 (SUSPENSEFUL MUSIC) 911 00:31:59,205 --> 00:32:00,285 MANU: What did you think? 912 00:32:00,365 --> 00:32:01,805 PATRICIJA: Delightful, delicious dish. 913 00:32:01,885 --> 00:32:03,085 I think if mine 914 00:32:03,165 --> 00:32:04,325 had just a touch of salt, 915 00:32:04,405 --> 00:32:05,925 I think it would've been perfect. 916 00:32:06,005 --> 00:32:06,965 Can't fault it any other way 917 00:32:07,045 --> 00:32:08,005 besides that. 918 00:32:08,085 --> 00:32:09,045 I loved it. 919 00:32:09,125 --> 00:32:11,805 The pasta had beautiful texture that was cooked really well, 920 00:32:11,885 --> 00:32:13,485 just a little bit more seasoning 921 00:32:13,565 --> 00:32:15,045 and it would've been a ten outta ten for me. 922 00:32:15,125 --> 00:32:16,805 I'm gonna say it's been my favourite entree 923 00:32:16,885 --> 00:32:18,245 of the competition so far. 924 00:32:18,325 --> 00:32:20,765 Ooh, better than yours? 925 00:32:21,325 --> 00:32:22,565 Yeah. 926 00:32:22,645 --> 00:32:24,285 This entree is such a strong start. 927 00:32:24,365 --> 00:32:26,725 Nick and Christian are very, very quiet. 928 00:32:26,805 --> 00:32:28,565 I think they know they're in trouble. 929 00:32:28,645 --> 00:32:30,245 There's a satisfaction that comes with that, 930 00:32:30,325 --> 00:32:32,125 that is undeniable. 931 00:32:32,205 --> 00:32:33,165 MANU: So Claudean, 932 00:32:33,245 --> 00:32:35,085 last time they cooked pasta for you. 933 00:32:35,165 --> 00:32:37,045 Uh-huh. You said it was a fail. 934 00:32:37,125 --> 00:32:38,525 Is this a win? 935 00:32:38,605 --> 00:32:40,685 (SUSPENSEFUL MUSIC) 936 00:32:40,765 --> 00:32:42,245 Definitely a win. Yeah. 937 00:32:42,805 --> 00:32:44,445 I actually couldn't taste 938 00:32:44,525 --> 00:32:45,725 the store bought ricotta, 939 00:32:45,805 --> 00:32:48,845 this pasta is just perfect. 940 00:32:49,685 --> 00:32:50,725 Anthony, 941 00:32:50,805 --> 00:32:52,805 I've got a question for you. I know where this is going. 942 00:32:52,885 --> 00:32:54,165 Is it better than your wife's? 943 00:32:57,765 --> 00:32:58,845 (LAUGHTER) 944 00:32:58,925 --> 00:32:59,885 MEL: Anthony, Anthony! 945 00:32:59,965 --> 00:33:02,005 ANTHONY: It was... You can answer truthfully. 946 00:33:02,085 --> 00:33:05,005 I will, I only speak truth. MANU: C'mon! 947 00:33:06,205 --> 00:33:08,085 It was a different, entree. 948 00:33:08,165 --> 00:33:09,285 (LAUGHS) 949 00:33:10,965 --> 00:33:12,645 I'll never make you ravioli again. 950 00:33:12,725 --> 00:33:13,765 I'll make my own. 951 00:33:13,845 --> 00:33:15,085 (LAUGHS) 952 00:33:20,605 --> 00:33:22,765 SONIA: Going out for the critique, 953 00:33:22,845 --> 00:33:25,205 every single plate was empty. 954 00:33:25,285 --> 00:33:26,565 MARCUS: Which was a really good sign. 955 00:33:27,645 --> 00:33:29,485 Sonia and Marcus for entree you gave us 956 00:33:30,045 --> 00:33:33,645 ricotta, spinach, ravioli with butter, sage sauce. 957 00:33:35,805 --> 00:33:37,725 (CLAPPING) 958 00:33:46,445 --> 00:33:47,405 Brava, brava. 959 00:33:49,045 --> 00:33:50,005 I cannot believe that. 960 00:33:50,085 --> 00:33:51,765 Instantly I knew, yep, they love the dish. 961 00:33:51,845 --> 00:33:53,605 Tell me more. Tell me more. 962 00:33:55,405 --> 00:33:57,325 Redemption is what we're talking about 963 00:33:57,405 --> 00:33:59,685 and redemption is what I ate. 964 00:34:03,045 --> 00:34:04,045 Yes! 965 00:34:04,125 --> 00:34:05,325 I ate like Marcus tonight. 966 00:34:05,405 --> 00:34:06,765 (LAUGHTER) 967 00:34:06,845 --> 00:34:08,525 The filling was not what I expected, 968 00:34:09,645 --> 00:34:10,765 but I enjoyed it. 969 00:34:10,845 --> 00:34:12,205 It was super green, a lot of spinach. 970 00:34:13,245 --> 00:34:16,605 The butter sauce, I would've liked, brown it a tad more 971 00:34:16,685 --> 00:34:18,125 and hit it with the lemon juice. 972 00:34:18,205 --> 00:34:21,845 But just the amount of work that went into this entree tonight, 973 00:34:21,925 --> 00:34:24,125 this is what we asked you to give us, 974 00:34:24,205 --> 00:34:25,485 what you give your family 975 00:34:25,565 --> 00:34:27,885 and I feel like we're part of the family tonight. 976 00:34:28,685 --> 00:34:30,045 And I'm glad you're happy and you're smiling 977 00:34:30,125 --> 00:34:31,765 compared to the last time. 978 00:34:31,845 --> 00:34:32,885 'Cause you know what, 979 00:34:32,965 --> 00:34:35,285 I can taste the happiness in this dish. 980 00:34:37,765 --> 00:34:39,645 You were able to serve 981 00:34:39,725 --> 00:34:42,805 eight per plate, 982 00:34:42,885 --> 00:34:44,605 perfect raviolis. 983 00:34:48,605 --> 00:34:49,885 I love butter, 984 00:34:49,965 --> 00:34:51,245 I'm, my body's made of butter. 985 00:34:52,085 --> 00:34:53,085 I'm from Brittany, 986 00:34:53,165 --> 00:34:56,605 where butter is in every single dish. 987 00:34:56,685 --> 00:34:57,725 But when it comes to 988 00:34:57,805 --> 00:34:59,045 a dish like this, 989 00:34:59,125 --> 00:35:02,925 you need to take the butter to the brown state 990 00:35:03,005 --> 00:35:05,205 where it caramelises 991 00:35:05,285 --> 00:35:07,445 and it brings you saltiness. 992 00:35:08,085 --> 00:35:10,125 'Cause I feel that that 993 00:35:10,205 --> 00:35:13,645 would've made your dish a perfect dish. 994 00:35:17,565 --> 00:35:20,125 You've set the bar that high 995 00:35:20,205 --> 00:35:21,325 with the entree. 996 00:35:21,405 --> 00:35:22,765 Don't drop it. 997 00:35:22,845 --> 00:35:23,885 Thank you. Thank you. 998 00:35:23,965 --> 00:35:25,045 Thank you. 999 00:35:25,605 --> 00:35:27,485 Thanks guys. CLAUDEAN: Awesome guys. 1000 00:35:27,565 --> 00:35:28,685 Thank you. 1001 00:35:29,765 --> 00:35:31,285 We're off to an amazing start Mum, 1002 00:35:31,965 --> 00:35:33,725 like a really amazing start. 1003 00:35:34,325 --> 00:35:36,445 Your entree compared to this entree, 1004 00:35:36,525 --> 00:35:37,765 are you in trouble or you're not? 1005 00:35:37,845 --> 00:35:39,205 Of course we are. We're in trouble. 1006 00:35:41,885 --> 00:35:42,885 MEL: Am I worried? Yes. 1007 00:35:42,965 --> 00:35:44,525 Could we be still at the bottom 1008 00:35:44,605 --> 00:35:45,645 of the leaderboard tonight? 1009 00:35:46,965 --> 00:35:48,405 There's a high chance we could be. 1010 00:35:51,405 --> 00:35:52,525 (LAUGHS) 1011 00:35:54,645 --> 00:35:55,765 Oh, man... 1012 00:35:56,765 --> 00:35:58,885 look that this feels good for a range of reasons. 1013 00:35:58,965 --> 00:36:00,045 One, redemption, 1014 00:36:00,125 --> 00:36:02,365 two that is actually a family dish 1015 00:36:02,445 --> 00:36:03,445 that Nona taught us. 1016 00:36:03,525 --> 00:36:04,525 We did it for Nona. 1017 00:36:04,605 --> 00:36:07,165 We pulled it off. That feedback feels good. 1018 00:36:07,845 --> 00:36:08,845 Oh, my God. 1019 00:36:11,205 --> 00:36:12,805 I feel like we've already redeemed ourselves 1020 00:36:12,885 --> 00:36:13,885 from the first Instant Restaurant 1021 00:36:13,965 --> 00:36:15,845 just off of one course. Absolutely. 1022 00:36:15,925 --> 00:36:18,205 We've nailed the redemption task. 1023 00:36:20,165 --> 00:36:21,885 So our game plan now is, 1024 00:36:21,965 --> 00:36:23,805 I'll finish the salsa, you finish the mash 1025 00:36:23,885 --> 00:36:25,005 and the asparagus. 1026 00:36:25,085 --> 00:36:26,485 We find a way to keep them warm 1027 00:36:26,565 --> 00:36:27,965 and then it is just me and you. 1028 00:36:28,045 --> 00:36:30,965 Searing steaks, oven, resting, oven, resting 1029 00:36:31,045 --> 00:36:32,085 and we'll build a system. 1030 00:36:32,165 --> 00:36:33,285 For main we're serving rib eye 1031 00:36:33,365 --> 00:36:34,445 with salsa verde and mash. 1032 00:36:35,165 --> 00:36:37,085 First thing I'm going to do is get the potatoes on. 1033 00:36:37,765 --> 00:36:39,165 I'm gonna begin the salsa verde. 1034 00:36:39,245 --> 00:36:40,565 (WITH VIBRATO) "Verde" as some would say, 1035 00:36:40,645 --> 00:36:41,965 I don't know how Italian you want to get. 1036 00:36:42,045 --> 00:36:43,085 What does verde mean? 1037 00:36:43,165 --> 00:36:44,565 Green salsa. Good boy. 1038 00:36:44,645 --> 00:36:45,645 So I'll blitz this up. 1039 00:36:48,485 --> 00:36:50,205 This is our little spin of salsa verde, 1040 00:36:50,285 --> 00:36:52,285 we've added in little bits of basil as well, 1041 00:36:53,085 --> 00:36:54,405 'cause it's Italian salsa verde. 1042 00:36:54,485 --> 00:36:55,925 Just gonna coat these asparagus 1043 00:36:56,005 --> 00:36:57,445 and a little bit of olive oil 1044 00:36:57,525 --> 00:36:58,725 and a little bit of salt and pepper. 1045 00:37:00,365 --> 00:37:01,965 Cool. I'm going to start seasoning the steaks. 1046 00:37:02,765 --> 00:37:04,685 The seasoning is a big part of getting the steak right. 1047 00:37:04,765 --> 00:37:06,285 This is what I'm gonna say to you. 1048 00:37:06,365 --> 00:37:07,965 And I'm not trying to put pressure on that, 1049 00:37:08,045 --> 00:37:09,205 I'm trying to do the opposite. 1050 00:37:09,285 --> 00:37:12,285 If you cook for them the steak you've been cooking for me lately, 1051 00:37:12,365 --> 00:37:15,485 we are gonna win this no matter what. 1052 00:37:15,565 --> 00:37:17,765 When I cook steak, it is well received. 1053 00:37:17,845 --> 00:37:19,165 I feel like I'm good at cooking steak. 1054 00:37:19,245 --> 00:37:20,765 Mum, what I'm thinking is 1055 00:37:20,845 --> 00:37:23,765 I'm more scared of it being undercooked than overcooked. 1056 00:37:23,845 --> 00:37:26,645 I would rather miss the medium slash medium rare 1057 00:37:26,725 --> 00:37:28,125 and go a little bit over. 1058 00:37:28,205 --> 00:37:30,445 'Cause it'll still taste good than serving raw meat 1059 00:37:30,525 --> 00:37:32,885 that I'm scared of serving raw meat. That's what I'm scared of. 1060 00:37:32,965 --> 00:37:34,045 Looking ahead at this main, 1061 00:37:34,125 --> 00:37:36,485 I'm just starting to realise how many challenges 1062 00:37:36,565 --> 00:37:38,005 we're actually going to have. 1063 00:37:38,765 --> 00:37:42,205 I would really like to impress 1064 00:37:42,285 --> 00:37:43,925 Chris and Aaron with our steak. 1065 00:37:44,685 --> 00:37:47,365 They, they have won competitions cooking steak. 1066 00:37:47,885 --> 00:37:51,085 They're kind of regarded as experts about meat around the table. 1067 00:37:51,165 --> 00:37:52,205 Correct. 1068 00:37:54,565 --> 00:37:56,245 Aaron, you're a butcher by trade. 1069 00:37:56,325 --> 00:37:57,365 Yeah. 1070 00:37:57,445 --> 00:37:59,045 You know what a rib eye is obviously. 1071 00:37:59,125 --> 00:38:02,045 How would you tackle this for the twelve of us tonight? 1072 00:38:02,125 --> 00:38:04,005 I think the safest option would be 1073 00:38:04,085 --> 00:38:05,965 getting a rib eye in a roast form. 1074 00:38:06,045 --> 00:38:08,605 You can get much more consistency out of it. 1075 00:38:08,685 --> 00:38:11,565 Doing twelve individual steaks can be a big challenge. 1076 00:38:12,205 --> 00:38:14,205 Doing it in, in a home kitchen like this... 1077 00:38:14,285 --> 00:38:15,325 It's gonna be tough. 1078 00:38:15,845 --> 00:38:18,725 I have eaten hundreds and hundreds of steaks. 1079 00:38:18,805 --> 00:38:21,165 I've cut hundreds and hundreds of steaks. 1080 00:38:21,245 --> 00:38:22,325 We know steak. 1081 00:38:23,005 --> 00:38:23,965 COLIN: How would you cook it? 1082 00:38:24,045 --> 00:38:27,045 In our competitions, like so we get scored a perfect ten is like, 1083 00:38:27,125 --> 00:38:28,485 you always aim for medium. 1084 00:38:28,565 --> 00:38:29,925 That'll get you a perfect 10. 1085 00:38:30,565 --> 00:38:32,805 I'll be reverse searing. Starting off low, 1086 00:38:32,885 --> 00:38:37,365 finishing off higher heat and yeah, rest and slice. 1087 00:38:37,445 --> 00:38:39,765 Pray to the gods. It's not an easy thing to do. 1088 00:38:39,845 --> 00:38:42,485 I'll be happy with a medium, medium rare steak. 1089 00:38:42,565 --> 00:38:45,365 I want a nice crust on there, I want some good flavour. 1090 00:38:45,445 --> 00:38:47,165 I'm definitely keen on this main course. 1091 00:38:48,125 --> 00:38:49,245 I think it's gonna be beautiful. 1092 00:38:49,325 --> 00:38:51,725 I love the combination of the salsa verde and the mash. 1093 00:38:51,805 --> 00:38:53,805 I'm looking forward to it, 1094 00:38:53,885 --> 00:38:55,805 I hope they can pull it off... or not. 1095 00:38:55,885 --> 00:38:56,845 MANU: Or not? 1096 00:38:57,725 --> 00:38:59,485 We don't wish them to fail, 1097 00:39:00,245 --> 00:39:02,245 but, our fingers may be crossed 1098 00:39:02,325 --> 00:39:03,925 just a little bit for something 1099 00:39:04,005 --> 00:39:05,565 to happen in their kitchen. 1100 00:39:10,045 --> 00:39:11,125 Right, I'm gonna start searing, Mum. 1101 00:39:11,205 --> 00:39:13,605 Sear the steak just over a minute on each side 1102 00:39:13,685 --> 00:39:14,925 and with a bit of avocado oil, 1103 00:39:15,005 --> 00:39:16,125 get a crust going. 1104 00:39:16,205 --> 00:39:18,445 The game plan for the steak, I'm searing each side 1105 00:39:18,525 --> 00:39:20,005 for a minute just to get that crust 1106 00:39:20,085 --> 00:39:21,645 and then I'm chucking it in the oven. 1107 00:39:21,725 --> 00:39:23,125 This first round's about to go onto the oven. 1108 00:39:23,205 --> 00:39:24,165 Yep. 1109 00:39:24,245 --> 00:39:26,085 Then while that's in the oven, I'm searing the next round. 1110 00:39:27,125 --> 00:39:29,405 Marcus is very, very good 1111 00:39:29,485 --> 00:39:30,485 at cooking steak. 1112 00:39:30,565 --> 00:39:32,525 I'm going to let him lead this one. 1113 00:39:32,605 --> 00:39:33,925 Am I the chef in this? 1114 00:39:34,005 --> 00:39:36,245 On this one, for the steaks, you definitely are. 1115 00:39:36,325 --> 00:39:38,485 Hear that Manu and Colin. I'm the chef now. Mm. 1116 00:39:39,125 --> 00:39:41,325 Look Mum, it's not as much sear as I would've liked, 1117 00:39:41,405 --> 00:39:42,645 but it's still brown enough. 1118 00:39:43,405 --> 00:39:46,525 So 220, 4:30 minutes per side. 1119 00:39:48,285 --> 00:39:49,525 OK, keep searing steaks, Mum. 1120 00:39:50,285 --> 00:39:51,925 To cook a steak properly on its own 1121 00:39:52,005 --> 00:39:53,005 requires a lot of technique 1122 00:39:53,925 --> 00:39:55,085 to do 12 of them 1123 00:39:55,165 --> 00:39:56,605 and we want it to be consistent. 1124 00:39:56,685 --> 00:39:59,085 The key there is serving it at the right temperature. 1125 00:39:59,165 --> 00:40:01,245 We want it to be medium, medium rare. 1126 00:40:01,325 --> 00:40:02,605 Have I done 12 at once before? 1127 00:40:03,285 --> 00:40:04,285 No. 1128 00:40:06,485 --> 00:40:08,245 AARON: If you take one, you gotta answer it. 1129 00:40:08,325 --> 00:40:09,325 I'll play the game. 1130 00:40:11,885 --> 00:40:13,165 So my question is, 1131 00:40:13,245 --> 00:40:15,645 "worst food experience in this competition." 1132 00:40:15,725 --> 00:40:17,285 ALL: Oh... 1133 00:40:17,365 --> 00:40:20,245 I don't like that word, "worst food" - least favourite, 1134 00:40:20,325 --> 00:40:21,925 Can I just reframe that to least favourite? 1135 00:40:23,165 --> 00:40:25,205 I struggled with that question. AMBER: You did. 1136 00:40:25,285 --> 00:40:26,965 I'm such a people pleaser 1137 00:40:27,045 --> 00:40:28,845 and I do not wanna hurt anybody's feelings. 1138 00:40:29,565 --> 00:40:30,805 CLAUDEAN: Be honest. 1139 00:40:30,885 --> 00:40:32,405 Yeah, I'm gonna be honest. 1140 00:40:33,405 --> 00:40:35,125 My least favourite dish... 1141 00:40:36,485 --> 00:40:39,405 ..it's probably your entree. 1142 00:40:39,485 --> 00:40:40,965 The flowers!? Yeah. 1143 00:40:41,045 --> 00:40:42,485 Well you're a weirdo. I know. 1144 00:40:43,285 --> 00:40:45,205 I wanted to love it Claudean. 1145 00:40:45,285 --> 00:40:47,965 But for me, the inside of the zucchini 1146 00:40:48,045 --> 00:40:50,165 just was not my flavours. 1147 00:40:50,245 --> 00:40:52,365 It was really strong for me. 1148 00:40:52,445 --> 00:40:53,805 I was a little bit nervous 1149 00:40:53,885 --> 00:40:56,605 in how she was going to receive that feedback. 1150 00:40:56,685 --> 00:40:58,085 But she has said from day dot 1151 00:40:58,165 --> 00:41:00,205 that she respects honesty 1152 00:41:00,285 --> 00:41:01,885 and that's what I gave her. 1153 00:41:01,965 --> 00:41:03,965 You are just a whinger. OK. 1154 00:41:05,245 --> 00:41:07,525 I think it's great that Mel's been 1155 00:41:07,605 --> 00:41:08,845 so honest with me. I like somebody 1156 00:41:08,925 --> 00:41:10,965 who just slaps me right in the face with the truth. 1157 00:41:11,045 --> 00:41:12,445 I know where I stand. 1158 00:41:12,525 --> 00:41:14,565 The tin of questions is... 1159 00:41:14,645 --> 00:41:16,005 Opening up in a can of worms. 1160 00:41:16,085 --> 00:41:17,085 It certainly is. 1161 00:41:17,685 --> 00:41:18,685 I love it. 1162 00:41:20,245 --> 00:41:21,325 MALE NARRATOR: Coming up... 1163 00:41:21,405 --> 00:41:22,645 MARCUS: Oven cooking is slightly harder 1164 00:41:22,725 --> 00:41:24,125 than I expected, Mum. 1165 00:41:24,205 --> 00:41:25,685 With the stakes high... 1166 00:41:25,765 --> 00:41:28,445 That there I'm not serving that. One bit. One bit. 1167 00:41:28,525 --> 00:41:31,445 Raw. Temperatures rise in the kitchen. 1168 00:41:31,525 --> 00:41:32,645 Can you just check them 1169 00:41:32,725 --> 00:41:34,125 before going off your rocket? 1170 00:41:34,205 --> 00:41:37,205 We're butting heads almost running into a guaranteed failure. 1171 00:41:42,272 --> 00:41:43,872 MALE NARRATOR: In Adelaide. Sonia and Marcus 1172 00:41:43,952 --> 00:41:45,112 are cooking the steaks 1173 00:41:45,192 --> 00:41:46,552 for their main - 1174 00:41:46,632 --> 00:41:49,632 rib eye with salsa verde and mash. 1175 00:41:50,792 --> 00:41:52,712 OK, the thing is, I don't wanna pull these out and be undercooked, 1176 00:41:52,792 --> 00:41:54,072 but I also don't wanna overcook 'em. 1177 00:41:54,152 --> 00:41:56,032 So taking 'em out early. 1178 00:41:58,472 --> 00:42:01,232 Oven cooking is slightly harder than I expected Mum, 1179 00:42:01,312 --> 00:42:03,912 as much as we had a plan, I'm a little bit flustered. 1180 00:42:03,992 --> 00:42:06,512 The steak's the main hero element of this dish. 1181 00:42:06,592 --> 00:42:08,552 I cannot afford to mess it up. 1182 00:42:08,632 --> 00:42:10,272 We're aiming for medium, medium rare. 1183 00:42:10,352 --> 00:42:12,592 It's about 56 to 59 degrees Celsius. 1184 00:42:13,272 --> 00:42:14,712 They're under Mum. 1185 00:42:14,792 --> 00:42:16,112 I get so worried about 1186 00:42:16,192 --> 00:42:17,152 serving these undercooked. 1187 00:42:17,872 --> 00:42:18,872 See that's 51. 1188 00:42:18,952 --> 00:42:19,952 What's 51? 1189 00:42:20,032 --> 00:42:21,112 51 degrees is under, 1190 00:42:21,192 --> 00:42:22,872 it needs to be about 59. Alright. 1191 00:42:22,952 --> 00:42:24,592 The reality is if we put them 1192 00:42:24,672 --> 00:42:25,872 in the oven again, 1193 00:42:25,952 --> 00:42:27,152 we could overcook them. 1194 00:42:27,232 --> 00:42:28,552 If I serve them raw food, 1195 00:42:29,352 --> 00:42:30,472 it's a complete fail. 1196 00:42:30,552 --> 00:42:31,912 You're not putting them back in the oven. 1197 00:42:31,992 --> 00:42:33,152 That there I'm not serving that. 1198 00:42:33,232 --> 00:42:34,912 We're gonna serve it. 1199 00:42:34,992 --> 00:42:37,312 I'm actually very worried at this point 1200 00:42:37,392 --> 00:42:38,832 we are going to ruin this dish. 1201 00:42:38,912 --> 00:42:41,032 One bit. One bit. Raw. 1202 00:42:41,112 --> 00:42:43,752 Can you just check them before going off your rocket? 1203 00:42:43,832 --> 00:42:45,552 Yeah. But. Yeah. 1204 00:42:45,632 --> 00:42:46,672 Here Mum, look at this. Really. 1205 00:42:47,232 --> 00:42:49,792 look at what? That's not raw. Raw. 1206 00:42:49,872 --> 00:42:52,032 It's starting to feel like the first Instant Restaurant again. 1207 00:42:52,112 --> 00:42:53,712 We're not meshing, 1208 00:42:54,352 --> 00:42:55,592 we're butting heads, 1209 00:42:55,672 --> 00:42:57,672 almost running into a guaranteed failure. 1210 00:42:57,752 --> 00:42:59,592 I'm not. I'm really not. I know these are getting cold. 1211 00:42:59,672 --> 00:43:00,712 We're running out of time. 1212 00:43:01,312 --> 00:43:03,192 Sorry Mum, I need, I need your help. 1213 00:43:03,272 --> 00:43:04,792 I've already suggested what I wanna do. 1214 00:43:04,872 --> 00:43:06,232 I just wanna serve it. 1215 00:43:06,312 --> 00:43:07,312 The more you faff around with this. 1216 00:43:07,392 --> 00:43:08,992 Sorry, I'm not serving that. 1217 00:43:09,072 --> 00:43:10,552 (SIGHS) 1218 00:43:10,632 --> 00:43:13,112 I'm starting to really feel that pressure. 1219 00:43:13,192 --> 00:43:14,272 In my head, I thought 1220 00:43:14,912 --> 00:43:17,552 I remember last time we both went silent 1221 00:43:17,632 --> 00:43:18,952 when things weren't going well, 1222 00:43:19,672 --> 00:43:22,432 we stopped talking and that was a big problem. 1223 00:43:22,512 --> 00:43:25,152 We can't mess up again tonight, we're a team. 1224 00:43:26,312 --> 00:43:27,832 Marcus. I'm gonna go 1225 00:43:27,912 --> 00:43:29,432 with what you are thinking. 1226 00:43:29,952 --> 00:43:32,472 You know what you're doing, you had a plan. 1227 00:43:32,552 --> 00:43:34,112 We'll do it. We'll do it. 1228 00:43:35,232 --> 00:43:36,232 I'm gonna put them into the oven. 1229 00:43:36,312 --> 00:43:37,872 Set the timer, we're gonna do 1230 00:43:37,952 --> 00:43:39,472 another two and a bit minutes. 1231 00:43:40,712 --> 00:43:42,992 You are on your way now to get the mash done. 1232 00:43:43,072 --> 00:43:45,392 The mash needs to be 1233 00:43:45,992 --> 00:43:47,192 really nice and smooth, 1234 00:43:47,272 --> 00:43:48,432 no lumpy bits, 1235 00:43:49,032 --> 00:43:50,592 really well seasoned 1236 00:43:50,672 --> 00:43:52,232 and really creamy and lush. 1237 00:43:53,232 --> 00:43:55,472 Honestly Mum, the wetter this mash is the better. 1238 00:43:55,552 --> 00:43:57,352 And then we'll add our chives and the mash is done. 1239 00:43:57,952 --> 00:43:58,992 Go check your steak. 1240 00:43:59,072 --> 00:44:00,232 So the bottom ones we just put in 1241 00:44:00,312 --> 00:44:02,272 for another minute to make sure they come up, 1242 00:44:03,392 --> 00:44:05,272 that there is still under. 1243 00:44:08,792 --> 00:44:11,392 Anyway guys, I'd like to start off a conversation. 1244 00:44:12,312 --> 00:44:15,472 How unusual, um, Patritz and Brigitz 1245 00:44:15,552 --> 00:44:17,472 I wanna know about you. 1246 00:44:17,552 --> 00:44:20,672 I would really love for Patricija and Brigita 1247 00:44:20,752 --> 00:44:21,752 to open up more. 1248 00:44:21,832 --> 00:44:23,512 Tell the group 'cause you are cooking for us next. 1249 00:44:23,592 --> 00:44:24,672 So it's only right 1250 00:44:25,472 --> 00:44:26,432 that we get to know you guys. 1251 00:44:26,992 --> 00:44:28,112 I'm just gonna prod them a little. 1252 00:44:28,192 --> 00:44:29,832 Come on, let's go Brigitz. 1253 00:44:30,472 --> 00:44:31,672 I despise being asked that. 1254 00:44:31,752 --> 00:44:32,912 It's just... 1255 00:44:32,992 --> 00:44:33,952 So hard to answer. 1256 00:44:34,032 --> 00:44:35,112 Puts you on the spot. 1257 00:44:35,192 --> 00:44:36,312 It's almost like say something cool 1258 00:44:36,392 --> 00:44:38,472 in Lithuanian is just, we get it all the time. 1259 00:44:38,552 --> 00:44:40,632 Do you reckon you two are gonna get in the kitchen 1260 00:44:40,712 --> 00:44:42,232 and have mad fights with each other? 1261 00:44:42,312 --> 00:44:43,552 No. Not at all. No? 1262 00:44:43,632 --> 00:44:45,632 CHRIS: Yeah, but are you gonna get frustrated, like? 1263 00:44:45,712 --> 00:44:47,512 I honestly don't think so. She might. 1264 00:44:47,592 --> 00:44:49,312 I think she will too. No, I really don't think so. 1265 00:44:49,912 --> 00:44:50,952 Classic 101 1266 00:44:51,032 --> 00:44:52,072 lawyer material here, 1267 00:44:52,152 --> 00:44:54,512 you cannot pin her down. 1268 00:44:54,592 --> 00:44:57,352 No, I'm just getting to the actual answer, I think 1269 00:44:57,432 --> 00:44:58,472 See they're like 1270 00:44:58,552 --> 00:45:00,592 very strong girls, like... 1271 00:45:00,672 --> 00:45:05,872 don't take any bullshit from anybody. 1272 00:45:05,952 --> 00:45:09,392 I've always said that these two are my dark horse in this round 1273 00:45:09,472 --> 00:45:11,152 and I'm just so keen to come to Brisbane and um, 1274 00:45:12,872 --> 00:45:15,072 try some Lithuanian food. And the thing is, 1275 00:45:15,152 --> 00:45:16,472 it's Lithuanian right? I don't know what I'm even 1276 00:45:16,552 --> 00:45:17,952 gonna be eating yet. 1277 00:45:18,032 --> 00:45:19,392 We are in a competition. 1278 00:45:19,472 --> 00:45:20,552 I do like to know 1279 00:45:20,632 --> 00:45:21,672 who I'm up against, 1280 00:45:21,752 --> 00:45:23,472 what their capabilities are. 1281 00:45:23,552 --> 00:45:24,632 I've been trying to gauge that 1282 00:45:24,712 --> 00:45:26,352 from Patricija and Brigita, 1283 00:45:27,032 --> 00:45:29,392 um, through all these Instant Restaurants 1284 00:45:29,472 --> 00:45:31,032 and I've got nothing. 1285 00:45:31,112 --> 00:45:33,072 Obviously 'cause you are last the cook, 1286 00:45:33,152 --> 00:45:35,112 so I was thinking maybe you're reserved 1287 00:45:35,192 --> 00:45:37,712 for that strategic purpose alone. 1288 00:45:37,792 --> 00:45:40,392 We're not the type of people to talk over the-- talk over others, 1289 00:45:40,472 --> 00:45:42,072 unlike Claudean. (LAUGHS) 1290 00:45:42,152 --> 00:45:45,032 It's just not, you know, our type of personality. 1291 00:45:45,952 --> 00:45:47,792 Geez, this is stressful. 1292 00:45:49,752 --> 00:45:52,432 Alright, so like that 1293 00:45:52,512 --> 00:45:54,032 one, two , three. 1294 00:45:54,112 --> 00:45:55,232 It's good salsa through the middle here. 1295 00:45:56,072 --> 00:45:57,872 All of the mashes served to us in this competition, 1296 00:45:57,952 --> 00:45:59,592 no-one's given a perfect mash yet. 1297 00:46:00,112 --> 00:46:02,232 We are hoping to achieve that. 1298 00:46:02,312 --> 00:46:03,592 They all done? 1299 00:46:03,672 --> 00:46:04,992 Yep. I'll pull the steak out now. 1300 00:46:05,072 --> 00:46:06,592 OK, now there's a slight chance, Mum, 1301 00:46:06,672 --> 00:46:08,712 that they'll be slightly over medium. 1302 00:46:08,792 --> 00:46:10,272 We need to get 'em on the plate, Marcus. 1303 00:46:11,792 --> 00:46:13,432 We know that they're gonna rest on the plate, 1304 00:46:13,512 --> 00:46:14,832 I'm hoping they're not raw. 1305 00:46:14,912 --> 00:46:17,912 Say Marcus, I'm glad you put 'em back in the oven. 1306 00:46:17,992 --> 00:46:19,712 Marcus, I love you. Marcus, you're a big shithead 1307 00:46:19,792 --> 00:46:21,552 and you stress me out (LAUGH) Thank you. 1308 00:46:21,632 --> 00:46:23,672 Oh, and you're sweaty and yuck. Yeah. All good. 1309 00:46:23,752 --> 00:46:25,232 Alright, keep serving. I need a steak on this plate. 1310 00:46:25,752 --> 00:46:27,512 Alright, you're onto asparagus Mum. 1311 00:46:27,592 --> 00:46:28,992 I might top up the mash, 1312 00:46:29,072 --> 00:46:30,432 we'll pour the sauces over and then we serve. 1313 00:46:30,952 --> 00:46:32,272 Like that. Maybe so some of that 1314 00:46:32,352 --> 00:46:34,152 goes on the mash, 1315 00:46:34,232 --> 00:46:36,072 just adding a little bit salsa, Mum. 1316 00:46:36,152 --> 00:46:37,592 We've done all of that work 1317 00:46:37,672 --> 00:46:39,232 to make sure that the steak's perfect 1318 00:46:39,312 --> 00:46:41,952 and even at this point, despite all the extra effort, 1319 00:46:42,032 --> 00:46:44,552 still unsure whether we've gone over, 1320 00:46:45,072 --> 00:46:47,232 whether it's perfect or whether it's raw. 1321 00:46:47,312 --> 00:46:49,112 Alright Mum, we've got it done. Yep. Let's go. 1322 00:46:49,192 --> 00:46:50,792 Let's serve. 1323 00:46:51,992 --> 00:46:53,152 Woo. 1324 00:47:00,712 --> 00:47:02,272 Main is served. 1325 00:47:02,352 --> 00:47:05,312 (SUSPENSEFUL MUSIC) 1326 00:47:09,552 --> 00:47:11,072 I feel very worried placing this steak 1327 00:47:11,152 --> 00:47:12,632 in front of the judges 1328 00:47:13,192 --> 00:47:15,152 and I hate that after all of that work, 1329 00:47:15,232 --> 00:47:16,992 I was still slightly unsure. 1330 00:47:18,072 --> 00:47:19,672 Grazie. 1331 00:47:19,752 --> 00:47:21,552 Thank you Marcus. 1332 00:47:23,512 --> 00:47:25,552 CHRIS: I hope this is gonna be good. 1333 00:47:26,592 --> 00:47:27,912 MARCUS: We've smashed the entree 1334 00:47:27,992 --> 00:47:29,912 but we could completely undo all of that 1335 00:47:29,992 --> 00:47:31,112 on a flopped main, so. 1336 00:47:31,192 --> 00:47:32,632 We can, absolutely there's a high chance 1337 00:47:32,712 --> 00:47:33,872 that that might happen. 1338 00:47:41,200 --> 00:47:43,520 MALE NARRATOR: In Adelaide, Sonia and Marcus 1339 00:47:43,600 --> 00:47:44,920 have just served up their main - 1340 00:47:45,440 --> 00:47:48,000 rib eye with salsa verde and mash. 1341 00:47:48,080 --> 00:47:49,720 The steak, it's either gonna be raw, 1342 00:47:49,800 --> 00:47:51,600 overcooked or it's gonna be perfect. 1343 00:47:51,680 --> 00:47:55,080 I hate that after all of that work, I'm still unsure. 1344 00:47:57,520 --> 00:48:00,480 (SUSPENSEFUL MUSIC) 1345 00:48:16,480 --> 00:48:17,440 MANU: Thank you. 1346 00:48:22,280 --> 00:48:23,440 Bon appetit. 1347 00:48:26,880 --> 00:48:29,840 (SUSPENSEFUL MUSIC) 1348 00:48:29,920 --> 00:48:31,640 CHRIS: It's not bad, medium rare. 1349 00:48:37,280 --> 00:48:38,520 I need a steak knife. 1350 00:48:55,520 --> 00:48:57,960 MEL: It was medium perfect for me. 1351 00:48:58,040 --> 00:49:01,240 I love the mashed potato, I love the salsa verde. 1352 00:49:01,320 --> 00:49:02,800 I really enjoy this cut of meat. 1353 00:49:02,880 --> 00:49:04,280 I wish there was definitely more 1354 00:49:04,360 --> 00:49:05,720 salsa verde on the plate. 1355 00:49:07,120 --> 00:49:09,880 NICK: Overall a good dish. 1356 00:49:10,680 --> 00:49:12,360 I wouldn't say it was as great 1357 00:49:12,440 --> 00:49:14,080 as the entree was for me. 1358 00:49:14,600 --> 00:49:15,880 Aaron the Butcher. 1359 00:49:15,960 --> 00:49:17,520 So, rib eye on the bone, cooked well. 1360 00:49:18,360 --> 00:49:19,720 I like a good hard sear, 1361 00:49:19,800 --> 00:49:21,440 didn't really have that crust on the outside for me. 1362 00:49:21,520 --> 00:49:23,400 A little bit under seasoned on the steak. 1363 00:49:24,440 --> 00:49:25,800 My steak was medium rare, so perfect. 1364 00:49:25,880 --> 00:49:27,120 Bang on. Awesome. 1365 00:49:27,720 --> 00:49:28,840 I think on a whole the dish for me 1366 00:49:28,920 --> 00:49:31,320 just lacked a bit of flavour. 1367 00:49:31,400 --> 00:49:32,960 Like just salt, do you know what I mean? 1368 00:49:33,040 --> 00:49:35,720 Was average for me. Average? 1369 00:49:35,800 --> 00:49:37,480 Yeah. Not bad, just average. 1370 00:49:41,160 --> 00:49:42,880 MARCUS: I'm desperate to know if the table 1371 00:49:42,960 --> 00:49:44,800 got a consistently cooked steak 1372 00:49:44,880 --> 00:49:47,760 and if we've actually achieved the medium/medium rare 1373 00:49:47,840 --> 00:49:48,960 that we were hoping for. 1374 00:49:51,240 --> 00:49:52,840 Sonia and Marcus, 1375 00:49:52,920 --> 00:49:58,560 for main course you served rib eye with salsa verde and mash. 1376 00:49:58,640 --> 00:50:01,600 (SUSPENSEFUL MUSIC) 1377 00:50:03,320 --> 00:50:05,880 Cooking 12 steaks from a small kitchen 1378 00:50:06,680 --> 00:50:08,000 that way... 1379 00:50:12,160 --> 00:50:13,360 ..well done. 1380 00:50:15,920 --> 00:50:18,280 I nearly just passed out, Manu. OK. Sorry. 1381 00:50:19,240 --> 00:50:21,200 I've gotta take my hat off 1382 00:50:22,400 --> 00:50:25,440 because I really thought that was gonna be a nightmare. 1383 00:50:27,000 --> 00:50:28,520 Big, big sigh of relief. 1384 00:50:28,600 --> 00:50:30,080 SONIA: And you've got Manu saying to you. 1385 00:50:30,160 --> 00:50:31,600 I take my hat off to you. 1386 00:50:32,440 --> 00:50:33,960 That was a very special moment. 1387 00:50:34,040 --> 00:50:35,560 That was probably one of my favourite moments 1388 00:50:35,640 --> 00:50:36,600 of the competition. 1389 00:50:37,200 --> 00:50:38,520 When you cook a good 1390 00:50:38,600 --> 00:50:39,920 piece of steak like this, 1391 00:50:40,000 --> 00:50:43,800 lots of salt, lots of pepper on the steak. 1392 00:50:43,880 --> 00:50:45,800 So when you hit the pan, 1393 00:50:45,880 --> 00:50:48,320 it makes that beautiful crust 1394 00:50:48,400 --> 00:50:50,840 that seals the outside, 1395 00:50:50,920 --> 00:50:52,640 I'm missing seasoning. 1396 00:50:54,160 --> 00:50:57,920 Mashed potato, delicious, smooth. 1397 00:50:58,000 --> 00:51:02,000 I would've loved for you though to be really generous 1398 00:51:02,080 --> 00:51:03,320 with the salsa verde. 1399 00:51:03,400 --> 00:51:05,080 I think you are really stingy with that. 1400 00:51:05,720 --> 00:51:10,160 But frankly, you still delivered a really good main course. 1401 00:51:10,240 --> 00:51:11,560 You should be very proud of yourself. 1402 00:51:11,640 --> 00:51:12,840 Thank you Manu. 1403 00:51:14,200 --> 00:51:16,880 Mash, good, steak, good salsa verde, 1404 00:51:16,960 --> 00:51:19,560 you should have just smothered it. 1405 00:51:19,640 --> 00:51:20,840 Like what does he say all the time? 1406 00:51:20,920 --> 00:51:23,200 But look, did it wow me? 1407 00:51:23,280 --> 00:51:25,640 It didn't wow me, I liked it didn't wow me, 1408 00:51:25,720 --> 00:51:28,960 but it's, it's still better than the last restaurant we did, 1409 00:51:29,040 --> 00:51:30,640 so you've definitely hit redemption. 1410 00:51:31,240 --> 00:51:32,680 So first course, great. 1411 00:51:32,760 --> 00:51:34,680 Second course good. 1412 00:51:36,880 --> 00:51:40,280 It's dessert and it's Sonia's, it's time to shine. 1413 00:51:41,640 --> 00:51:42,720 (LAUGHS) Darling, Sonia, 1414 00:51:42,800 --> 00:51:44,440 are you ready to give us 1415 00:51:45,640 --> 00:51:47,880 a finish on a high? I am. I am. 1416 00:51:47,960 --> 00:51:49,560 Alright, let's go. 1417 00:51:50,240 --> 00:51:51,640 Alright, thank you. Thanks guys. Appreciate it. 1418 00:51:55,520 --> 00:51:56,560 Can I have a hug? 1419 00:51:56,640 --> 00:51:58,640 This is, this is going, honestly. 1420 00:51:58,720 --> 00:52:01,240 Unless we drop the desserts on the floor now, 1421 00:52:01,320 --> 00:52:04,680 this night has gone much better than the first night, like, 1422 00:52:04,760 --> 00:52:06,560 Yeah, it has. Obviously better. 1423 00:52:09,400 --> 00:52:11,600 Are you a very serious kind of a person? 1424 00:52:12,120 --> 00:52:14,080 In competition, yeah. Yeah. 1425 00:52:14,600 --> 00:52:16,200 You're very competitive, aren't you? 1426 00:52:16,280 --> 00:52:17,240 Yeah. 1427 00:52:17,320 --> 00:52:18,720 His best and worst trait is the same thing. 1428 00:52:19,880 --> 00:52:21,320 He's a type A individual. Yeah. 1429 00:52:21,400 --> 00:52:24,000 He wants everything planned out to the letter. 1430 00:52:24,080 --> 00:52:25,040 Do you know what I mean? 1431 00:52:25,120 --> 00:52:26,080 To the time. 1432 00:52:26,160 --> 00:52:29,120 We go to comps and he'll write a full checklist 1433 00:52:29,200 --> 00:52:30,200 of minute by minute 1434 00:52:30,280 --> 00:52:31,560 play for the day. 1435 00:52:31,640 --> 00:52:34,560 And the reason why is because we've been in competition before 1436 00:52:34,640 --> 00:52:37,800 and he just gets side tracked or talk to just some random person 1437 00:52:37,880 --> 00:52:40,200 that walks by so he doesn't know when to shut up. 1438 00:52:40,280 --> 00:52:41,960 (LAUGHTER) 1439 00:52:42,560 --> 00:52:43,960 I can't help myself, guys. 1440 00:52:44,040 --> 00:52:45,120 Are you gonna tell him to shut up? 1441 00:52:45,200 --> 00:52:46,640 You shut up. 1442 00:52:47,600 --> 00:52:48,880 (LAUGHTER) Thanks brother. 1443 00:52:51,720 --> 00:52:53,600 ANTHONY: I'll poke, I'll poke the bear now. 1444 00:52:55,840 --> 00:52:57,600 You gotta apologise for that. 1445 00:52:57,680 --> 00:52:58,760 I was just waiting for you 1446 00:52:58,840 --> 00:53:00,600 to just bark back at him. 1447 00:53:00,680 --> 00:53:02,200 I was a little bit taken aback. 1448 00:53:02,280 --> 00:53:05,800 You interrupted. You can't tell me to shut up. 1449 00:53:08,040 --> 00:53:09,280 Stop playing the victim. 1450 00:53:09,360 --> 00:53:11,400 Stop playing the victim he reckons. 1451 00:53:11,480 --> 00:53:12,760 Bro, bro. What are you doing man? 1452 00:53:12,840 --> 00:53:14,080 I'm trying... 1453 00:53:14,160 --> 00:53:15,640 You better stop it right now. OK. 1454 00:53:15,720 --> 00:53:17,320 That's not a joke. 1455 00:53:17,400 --> 00:53:19,080 It's OK. I've got him. 1456 00:53:20,440 --> 00:53:21,960 Chris, control your teammate here. 1457 00:53:22,040 --> 00:53:23,080 ANTHON: Sort your partner out. 1458 00:53:23,160 --> 00:53:24,960 CHRIS: Back down, bro. Back down. Back down. 1459 00:53:26,440 --> 00:53:28,200 Aaron, don't! 1460 00:53:29,400 --> 00:53:30,360 I don't think Claudean can take it 1461 00:53:30,880 --> 00:53:31,920 as well as she gives it. 1462 00:53:32,000 --> 00:53:33,520 There are a few times she gets a bit emotional. 1463 00:53:33,600 --> 00:53:36,520 You are starting to really piss me off over there, Aaron! 1464 00:53:36,600 --> 00:53:38,480 That's fine. Not everyone has to like me, 1465 00:53:39,520 --> 00:53:41,080 but I know deep down she, she's got a soft spot for me. 1466 00:53:52,240 --> 00:53:53,520 I have to say I feel really, 1467 00:53:53,600 --> 00:53:54,880 really, really, really happy. 1468 00:53:54,960 --> 00:53:56,440 Am I a good teammate, mum? 1469 00:53:56,520 --> 00:53:57,800 You are. Thanks. 1470 00:53:57,880 --> 00:53:59,320 You've come a long way. 1471 00:53:59,400 --> 00:54:00,480 I've come a long way. 1472 00:54:00,560 --> 00:54:01,800 But your dessert's gonna carry us home. 1473 00:54:01,880 --> 00:54:02,960 For dessert we're serving 1474 00:54:03,040 --> 00:54:04,040 a passionfruit cheesecake 1475 00:54:04,120 --> 00:54:05,120 with an almond crust. 1476 00:54:06,560 --> 00:54:07,960 And we have jelly, Mum. 1477 00:54:09,920 --> 00:54:11,600 The jelly is set now, your dessert's done. 1478 00:54:11,680 --> 00:54:12,760 Ready to go. 1479 00:54:12,840 --> 00:54:13,920 I needed to create something 1480 00:54:14,000 --> 00:54:16,560 that was light, not too sweet and very fresh. 1481 00:54:17,280 --> 00:54:18,800 Last time your dessert was by far the standout 1482 00:54:18,880 --> 00:54:20,960 and that's why they call you the dessert queen. 1483 00:54:21,920 --> 00:54:22,920 I love that layer of jelly. 1484 00:54:23,000 --> 00:54:24,280 It's perfect. 1485 00:54:24,360 --> 00:54:25,560 Pressure's on. 1486 00:54:25,640 --> 00:54:28,080 I can't afford to fail on the dessert. 1487 00:54:28,160 --> 00:54:30,640 I really can't, can't let everyone down. 1488 00:54:30,720 --> 00:54:31,920 Can I try it just without the jelly? 1489 00:54:32,000 --> 00:54:33,200 Try it. Yeah. 1490 00:54:33,280 --> 00:54:34,520 I want to impress, 1491 00:54:34,600 --> 00:54:35,920 I want to still be the dessert queen. 1492 00:54:37,160 --> 00:54:39,000 OK, so the crumb, 1493 00:54:39,080 --> 00:54:40,800 the crumble is still slightly hard. 1494 00:54:40,880 --> 00:54:42,640 You hit the base and it's just, 1495 00:54:44,400 --> 00:54:45,680 and then you gonna scoop it out 1496 00:54:45,760 --> 00:54:48,320 and it's really, really hard. 1497 00:54:49,160 --> 00:54:50,440 Oh, yeah, you're right about the crumb. 1498 00:54:51,000 --> 00:54:52,160 We can't go back. 1499 00:54:55,560 --> 00:54:56,560 Third course. 1500 00:54:56,640 --> 00:54:57,600 What do you think, dessert? 1501 00:54:58,200 --> 00:54:59,680 I hope it's a baked cheesecake. 1502 00:55:00,720 --> 00:55:01,720 Passionfruit, 1503 00:55:03,760 --> 00:55:07,080 I am not that keen on passionfruit. 1504 00:55:07,640 --> 00:55:10,600 CHRISTIAN: Passionfruit is an incredibly acidic fruit. 1505 00:55:10,680 --> 00:55:13,560 I think the main one on this one's gonna be balancing out 1506 00:55:13,640 --> 00:55:15,240 a couple of pretty strong flavours in the, 1507 00:55:15,320 --> 00:55:17,080 uh, passion fruit in the almond. 1508 00:55:17,160 --> 00:55:19,440 Hopefully it's Sonia on a plate, 1509 00:55:19,520 --> 00:55:21,480 and if it is, it's gonna be a ten out of ten. 1510 00:55:21,560 --> 00:55:23,960 Do you think they can take the top spot tonight? 1511 00:55:24,040 --> 00:55:25,960 Definitely. Absolutely. Really? 1512 00:55:27,400 --> 00:55:30,400 I mean the guys like, you know, did really well for their entree 1513 00:55:30,480 --> 00:55:33,160 and, and mains, dessert was OK. 1514 00:55:33,240 --> 00:55:35,480 I think these guys, they just sort of let themselves down 1515 00:55:35,560 --> 00:55:38,800 a little bit on the main. So I think it's, I don't know guys. 1516 00:55:38,880 --> 00:55:41,080 I mean, you might still be at it at the end of this one, 1517 00:55:41,160 --> 00:55:42,640 but we'll see. 1518 00:55:42,720 --> 00:55:44,920 After main course, I'm definitely 1519 00:55:45,000 --> 00:55:46,720 feeling a little bit of pressure. 1520 00:55:46,800 --> 00:55:48,520 Feel, feeling a little bit worried. 1521 00:55:49,280 --> 00:55:50,880 I feel like we're neck and neck. 1522 00:55:50,960 --> 00:55:52,720 We know that Sonia 1523 00:55:52,800 --> 00:55:55,000 can really deliver on desserts 1524 00:55:56,120 --> 00:55:59,080 and I don't think this is gonna be any different. 1525 00:55:59,160 --> 00:56:01,400 Patricija and Brigita, 1526 00:56:01,480 --> 00:56:04,720 you are obviously the last team 1527 00:56:04,800 --> 00:56:06,160 and the next team to cook. 1528 00:56:06,240 --> 00:56:08,320 Everyone talking about Sonia and her dessert. 1529 00:56:08,400 --> 00:56:09,800 PATRICIJA: Hmm. 1530 00:56:09,880 --> 00:56:11,240 MANU: Do you feel threatened? 1531 00:56:11,320 --> 00:56:12,560 Do you think that you need to be 1532 00:56:12,640 --> 00:56:14,800 delivering better than you thought you would? 1533 00:56:15,400 --> 00:56:17,120 No, I don't. 1534 00:56:17,680 --> 00:56:19,760 I, we can't do anything else besides put good food out. 1535 00:56:19,840 --> 00:56:21,000 BRIGITA: Mm-hmm. 1536 00:56:21,080 --> 00:56:22,480 What can you expect of your cuisine 1537 00:56:22,560 --> 00:56:25,160 that some of us probably never had before? 1538 00:56:25,800 --> 00:56:29,760 Um, I don't wanna give too much away. 1539 00:56:31,200 --> 00:56:33,640 I don't think that Patricija and Brigita 1540 00:56:34,960 --> 00:56:36,600 are giving their full opinions. 1541 00:56:36,680 --> 00:56:38,920 We know Patricija and Brigita are playing everything 1542 00:56:39,000 --> 00:56:41,400 sort of close to their chest as we go along. 1543 00:56:41,480 --> 00:56:44,680 Mm, I don't like word playing, think it's just a character. 1544 00:56:44,760 --> 00:56:46,400 Sorry. Hold. You're holding your cards close to your chest. 1545 00:56:46,480 --> 00:56:48,000 Once again, I'll correct you. 1546 00:56:48,080 --> 00:56:50,120 I think it's just a character type that you might be unfamiliar with. 1547 00:56:51,200 --> 00:56:52,320 We're just not boastful 1548 00:56:52,920 --> 00:56:53,880 or you know, in your face. 1549 00:56:54,720 --> 00:56:55,960 We're just the type of people that... 1550 00:56:56,040 --> 00:56:58,000 But, but you've, but you've said at the table 1551 00:56:58,080 --> 00:57:00,320 that you're not gonna give strong opinions. 1552 00:57:00,400 --> 00:57:01,360 So is that not? I didn't say that. 1553 00:57:01,440 --> 00:57:02,560 When did I say that? You said it. 1554 00:57:02,640 --> 00:57:04,240 Careful man. You're talking to a lawyer. 1555 00:57:04,320 --> 00:57:05,440 I'm just telling you. 1556 00:57:05,520 --> 00:57:07,640 You're getting... I'm just very curious. 1557 00:57:07,720 --> 00:57:09,480 Because you said how humble you are. Yeah... 1558 00:57:10,440 --> 00:57:15,000 No. I think you're really manipulating what I've said 1559 00:57:15,080 --> 00:57:17,280 and you're taking in the wrong context and I don't, 1560 00:57:17,360 --> 00:57:19,360 appreciate it very much. OK. So... 1561 00:57:20,080 --> 00:57:23,400 Suddenly they've woken up down the end of the table. 1562 00:57:23,480 --> 00:57:26,080 I felt like I was being cross-examined, 1563 00:57:26,160 --> 00:57:27,440 before I'd even 1564 00:57:27,520 --> 00:57:28,800 put forward an argument. 1565 00:57:28,880 --> 00:57:30,760 But that's your opinion and that's, that's OK. 1566 00:57:30,840 --> 00:57:33,080 I don't really care about your opinion of me 1567 00:57:33,160 --> 00:57:35,600 because Brigita and I here for a cooking competition. 1568 00:57:35,680 --> 00:57:38,480 I'm not here to play a game or a strategy. 1569 00:57:38,560 --> 00:57:40,120 That's, that's your view on things. 1570 00:57:41,000 --> 00:57:42,560 Oh, my god. Yeah. 1571 00:57:42,640 --> 00:57:44,800 It was just like! Just shut it down, Christian. 1572 00:57:44,880 --> 00:57:47,440 You've picked the wrong battle. 1573 00:57:47,520 --> 00:57:50,480 (DRAMATIC MUSICAL STING) 1574 00:57:50,560 --> 00:57:54,800 Crumb is slightly hard, slightly harder than we wanted. 1575 00:57:54,880 --> 00:57:56,800 I don't think it'll ruin the cheesecake. 1576 00:57:56,880 --> 00:57:57,880 Hopefully the top two elements 1577 00:57:57,960 --> 00:57:59,280 are enough to carry us. 1578 00:58:00,880 --> 00:58:03,080 Great having that dessert finished in advance. 1579 00:58:03,720 --> 00:58:05,000 But you can't make any changes to it. 1580 00:58:05,080 --> 00:58:06,200 Are you proud? 1581 00:58:06,280 --> 00:58:07,400 Yes, definitely. 1582 00:58:07,960 --> 00:58:09,120 I think, Absolutely. 1583 00:58:09,200 --> 00:58:10,600 I think I'm, I'm proud of us in general. 1584 00:58:10,680 --> 00:58:13,000 I think tonight's gone really well compared to the first time. 1585 00:58:13,800 --> 00:58:15,920 Now my dessert just has to deliver. 1586 00:58:16,520 --> 00:58:17,560 Done, let's do it Mum. 1587 00:58:25,800 --> 00:58:27,240 Dessert is served. 1588 00:58:27,320 --> 00:58:28,600 Thank you. 1589 00:58:39,120 --> 00:58:42,240 MEL: I am expecting high things from Sonia. 1590 00:58:42,320 --> 00:58:44,360 Dessert Queen, she's been crowned. 1591 00:58:44,440 --> 00:58:46,760 So I think when you're crowned at that level, 1592 00:58:46,840 --> 00:58:48,440 you've got a really long way to fall. 1593 00:58:48,520 --> 00:58:49,560 Thank you Marcus. 1594 00:58:53,720 --> 00:58:55,760 The dessert looking perfectly on point. 1595 00:58:56,400 --> 00:58:59,240 Our number one spot is in jeopardy. 1596 00:59:03,240 --> 00:59:04,880 MARCUS: Last dish of the night, 1597 00:59:04,960 --> 00:59:06,760 last dish of our Instant Restaurant. 1598 00:59:06,840 --> 00:59:08,840 (SUSPENSEFUL MUSIC) 1599 00:59:08,920 --> 00:59:10,160 This could be the difference now 1600 00:59:10,240 --> 00:59:12,160 between doing good and doing great. 1601 00:59:12,800 --> 00:59:14,120 I want the top of the leaderboard. 1602 00:59:14,200 --> 00:59:17,040 SONIA: Pressure. I hope that they like this dessert. 1603 00:59:21,360 --> 00:59:22,520 Manu tastes the dessert 1604 00:59:23,440 --> 00:59:24,640 and I see him head down 1605 00:59:24,720 --> 00:59:26,240 the dessert cup 1606 00:59:26,320 --> 00:59:27,520 and he hits bedrock. 1607 00:59:31,016 --> 00:59:32,296 MALE NARRATOR: Sonia and Marcus are serving up 1608 00:59:32,376 --> 00:59:34,056 their dessert - 1609 00:59:34,136 --> 00:59:35,416 passionfruit cheesecake 1610 00:59:35,496 --> 00:59:36,776 with almond crust. 1611 00:59:49,096 --> 00:59:51,656 MARCUS: Manu tastes the dessert, he goes at the jelly, 1612 00:59:51,736 --> 00:59:54,936 he goes at the cream and I see him head down the dessert cup 1613 00:59:55,016 --> 00:59:56,136 and he hits bedrock. 1614 00:59:56,856 --> 00:59:59,496 I saw his spoon stop and I was like, yeah, 1615 00:59:59,576 --> 01:00:00,656 it's, it's too hard. 1616 01:00:10,336 --> 01:00:11,296 Thank you. 1617 01:00:12,816 --> 01:00:15,696 But perhaps he still liked the flavour. 1618 01:00:15,776 --> 01:00:17,216 Bon appetit. 1619 01:00:24,096 --> 01:00:25,456 Just balances so well. 1620 01:00:25,536 --> 01:00:28,496 (SUSPENSEFUL MUSIC) 1621 01:00:31,536 --> 01:00:32,976 CLAUDEAN: I'm not a fan of the bottom. 1622 01:00:33,056 --> 01:00:34,736 ANTHONY: Oh, I am. 1623 01:00:39,576 --> 01:00:41,056 I'll start with the negatives... 1624 01:00:44,256 --> 01:00:46,016 There are none. 1625 01:00:46,096 --> 01:00:48,016 CHRIS: Hey! 1626 01:00:48,096 --> 01:00:49,336 ANTHONY: I loved everything about it. 1627 01:00:49,416 --> 01:00:51,136 I loved the taste of the cheesecake. 1628 01:00:51,216 --> 01:00:53,056 I did not like the crumb. 1629 01:00:53,136 --> 01:00:54,376 Loved the passionfruit, 1630 01:00:54,456 --> 01:00:55,736 how it wasn't overpowering. 1631 01:00:55,816 --> 01:00:56,816 It was well balanced. 1632 01:00:56,896 --> 01:00:58,056 I really, 1633 01:00:58,136 --> 01:00:59,296 really enjoyed that dessert. 1634 01:01:00,496 --> 01:01:03,176 I loved everything but the crust/crumb. 1635 01:01:03,256 --> 01:01:05,256 I think that that was just 1636 01:01:05,336 --> 01:01:06,536 a strange pairing 1637 01:01:06,616 --> 01:01:08,896 but everything else was great. 1638 01:01:08,976 --> 01:01:10,936 I loved every single course of 1639 01:01:11,016 --> 01:01:13,456 Sonia and Marcus's Instant Restaurant 1640 01:01:13,536 --> 01:01:15,296 more than I did Nick and Christian's. 1641 01:01:15,376 --> 01:01:16,816 BRIGITA: If they score really well, 1642 01:01:16,896 --> 01:01:19,496 we'll just have to set our bar a little bit higher 1643 01:01:19,576 --> 01:01:21,936 to do that little bit better. 1644 01:01:22,016 --> 01:01:23,536 I did like the Crumb. 1645 01:01:23,616 --> 01:01:26,216 Um, it's a bit chunky in places, 1646 01:01:26,296 --> 01:01:27,776 but I, I didn't mind the crunch. 1647 01:01:27,856 --> 01:01:29,296 NICK: There were times 1648 01:01:29,376 --> 01:01:33,256 maybe like in the centre of it where the consistency 1649 01:01:33,336 --> 01:01:34,336 of the layer was a little bit off 1650 01:01:34,416 --> 01:01:36,776 but I think 1651 01:01:36,856 --> 01:01:38,536 it's a really great dessert. 1652 01:01:38,616 --> 01:01:39,656 AARON: Christian and Nick 1653 01:01:39,736 --> 01:01:41,216 still look nervous. 1654 01:01:41,296 --> 01:01:42,576 I think they know they're in trouble. 1655 01:01:43,216 --> 01:01:46,616 They have done such an incredible job tonight. 1656 01:01:47,336 --> 01:01:48,616 But I think if we were 1657 01:01:48,696 --> 01:01:49,936 solely basing it on the food 1658 01:01:50,016 --> 01:01:51,256 we would probably 1659 01:01:51,336 --> 01:01:52,896 be a little bit in front. 1660 01:01:59,656 --> 01:02:00,896 MANU: Sonia and Marcus, 1661 01:02:00,976 --> 01:02:04,416 you served passionfruit cheesecake with almond crust. 1662 01:02:04,976 --> 01:02:07,016 I think you've two different people tonight 1663 01:02:07,656 --> 01:02:09,816 that you've been, last time you cooked for us. 1664 01:02:09,896 --> 01:02:11,216 Thank goodness for that! 1665 01:02:11,296 --> 01:02:13,216 Radiant smile on your faces, 1666 01:02:13,296 --> 01:02:14,976 the cuddle, hugging, 1667 01:02:15,056 --> 01:02:16,696 sharing each other's love. 1668 01:02:16,776 --> 01:02:20,296 And the fact that I can see 1669 01:02:20,376 --> 01:02:21,936 a smile on your own faces 1670 01:02:22,016 --> 01:02:23,336 means that you, 1671 01:02:23,416 --> 01:02:24,976 you radiate this with us. 1672 01:02:25,816 --> 01:02:29,176 This is a very, very well balanced dessert. 1673 01:02:30,176 --> 01:02:34,336 That little jelly on top is perfect. 1674 01:02:34,976 --> 01:02:39,176 COLIN: This dessert is a tale of three stories to me. 1675 01:02:39,256 --> 01:02:41,496 The jelly is perfect. 1676 01:02:41,576 --> 01:02:44,736 I loved the creaminess to the cheesecake, 1677 01:02:44,816 --> 01:02:47,296 so that's two stories that tick, tick. Really good. 1678 01:02:47,376 --> 01:02:51,016 Final story, not so good for me. 1679 01:02:52,576 --> 01:02:56,136 It reminded me of when I have, muesli with yoghurt. 1680 01:02:56,216 --> 01:02:58,336 And you know why when you go away for ten minutes 1681 01:02:58,416 --> 01:02:59,576 and you come back and it's, 1682 01:02:59,656 --> 01:03:00,976 it sort of soaks in 1683 01:03:01,056 --> 01:03:02,976 and gets a bit cakey. 1684 01:03:04,496 --> 01:03:05,816 Colin's comment, 1685 01:03:05,896 --> 01:03:07,056 I was a bit sad to hear it. 1686 01:03:07,736 --> 01:03:09,616 I think it's a good dessert. 1687 01:03:09,696 --> 01:03:11,896 I think it's very clever to do in the glass, 1688 01:03:11,976 --> 01:03:14,056 but the bottom let you down 1689 01:03:14,136 --> 01:03:16,496 as to the other two layers. 1690 01:03:16,576 --> 01:03:18,656 But I think this is 1691 01:03:18,736 --> 01:03:20,816 a great dessert to finish 1692 01:03:21,696 --> 01:03:23,776 and it's very rare on My Kitchen Rules 1693 01:03:23,856 --> 01:03:28,456 where you've got consistency of delivering a good entree, 1694 01:03:28,536 --> 01:03:30,096 good main, good dessert. 1695 01:03:30,176 --> 01:03:34,656 People should be very worried about you guys. 1696 01:03:35,216 --> 01:03:36,936 You take it on board, 1697 01:03:37,016 --> 01:03:39,016 everything we're saying and it's just little tweaks now. 1698 01:03:40,456 --> 01:03:42,256 So tonight you've redeemed yourself. 1699 01:03:42,336 --> 01:03:43,616 Well done. Thank goodness. 1700 01:03:43,696 --> 01:03:44,936 Thank you so much. 1701 01:03:45,456 --> 01:03:46,776 Look at that grin 1702 01:03:46,856 --> 01:03:48,176 on your face Marcus. 1703 01:03:49,216 --> 01:03:51,216 MARCUS: We promised ourselves we'd enjoy this 1704 01:03:51,296 --> 01:03:53,136 and it's come through in the food. 1705 01:03:53,216 --> 01:03:54,696 The proof is in the pudding. 1706 01:03:54,776 --> 01:03:56,136 Well done guys. 1707 01:03:56,216 --> 01:03:57,736 Thank you. Thank you, thank you. 1708 01:03:57,816 --> 01:03:59,696 (APPLAUSE) 1709 01:04:00,976 --> 01:04:03,896 We've had a really good night tonight, 1710 01:04:03,976 --> 01:04:05,336 we've served some really good food. 1711 01:04:06,136 --> 01:04:07,296 Well done, Mum. 1712 01:04:08,016 --> 01:04:09,696 MALE NARRATOR: After finishing dessert, 1713 01:04:09,776 --> 01:04:13,136 it's time for each team to score Sonia and Marcus's 1714 01:04:13,216 --> 01:04:14,976 Instant Restaurant out of ten. 1715 01:04:15,536 --> 01:04:17,336 I feel like they've redeemed themselves. 1716 01:04:18,256 --> 01:04:19,456 Oh, well and truly. 1717 01:04:19,536 --> 01:04:20,936 PATRICIJA: So for entree, we had the ravioli. 1718 01:04:21,016 --> 01:04:23,056 BRIGITA: Mm-hmm. Absolutely delicious. 1719 01:04:23,136 --> 01:04:24,256 Delicious. Yeah. 1720 01:04:24,976 --> 01:04:27,176 Loved it. Loved it. It was beautiful. 1721 01:04:27,256 --> 01:04:29,336 Missing a bit of seasoning, but that was it. 1722 01:04:29,416 --> 01:04:31,456 Yeah. For main we had the, uh... 1723 01:04:31,536 --> 01:04:32,496 The rib eye 1724 01:04:32,576 --> 01:04:33,936 with mash and salsa verde. 1725 01:04:34,016 --> 01:04:35,336 Mm-hmm. 1726 01:04:35,416 --> 01:04:36,536 Hit and miss. 1727 01:04:36,616 --> 01:04:37,616 MEL: The mash was nice. 1728 01:04:37,696 --> 01:04:39,816 My steak was actually cooked perfectly. 1729 01:04:39,896 --> 01:04:41,816 The salsa verde was really lovely. 1730 01:04:41,896 --> 01:04:43,896 Underwhelming for me, lacked seasoning, 1731 01:04:43,976 --> 01:04:48,096 needed salt, um, needed more hot sear on that crust 1732 01:04:48,176 --> 01:04:49,736 to get the crust in the steak. 1733 01:04:49,816 --> 01:04:50,936 Couple of tweaks, 1734 01:04:51,016 --> 01:04:53,216 it would've been brilliant. Yeah. 1735 01:04:53,296 --> 01:04:56,136 But still a really, really solid main course. 1736 01:04:56,216 --> 01:04:59,056 And dessert, we had the passionfruit cheesecake 1737 01:04:59,136 --> 01:05:00,496 with an almond crust. 1738 01:05:00,576 --> 01:05:01,696 Yes. 1739 01:05:01,776 --> 01:05:03,296 Again, beautiful dessert. 1740 01:05:03,376 --> 01:05:05,496 Yeah. Not much to fault. 1741 01:05:06,056 --> 01:05:09,016 Love the passionfruit. Love the cheesecake. 1742 01:05:09,096 --> 01:05:11,016 Did not like the bottom. 1743 01:05:11,096 --> 01:05:12,096 NICK: I think it was a really nice way 1744 01:05:12,176 --> 01:05:13,136 to finish a meal. 1745 01:05:13,216 --> 01:05:18,816 And I feel overall, uh, across all three dishes. 1746 01:05:18,896 --> 01:05:21,296 I'm feeling like an eight. I'm feeling an eight as well. 1747 01:05:21,376 --> 01:05:23,056 You happy with seven? Yeah. 1748 01:05:23,136 --> 01:05:24,376 OK. OK. 1749 01:05:24,456 --> 01:05:26,256 We'll go a seven. OK. Seven. It is. 1750 01:05:26,336 --> 01:05:27,656 I'm thinking eight. An eight? 1751 01:05:27,736 --> 01:05:29,256 Yeah. I'm happy with an eight. Yep. 1752 01:05:29,336 --> 01:05:30,536 Yeah. Eight? Eight. 1753 01:05:31,256 --> 01:05:32,296 Seven? Seven, cool. 1754 01:05:32,376 --> 01:05:33,336 Yeah. Done. 1755 01:05:34,136 --> 01:05:36,016 I'm very, very, very proud of us. 1756 01:05:36,096 --> 01:05:37,656 I'm stoked with what we've put out. 1757 01:05:37,736 --> 01:05:39,216 Have we redeemed ourselves, Mum? 1758 01:05:39,296 --> 01:05:40,736 Definitely. 1759 01:05:40,816 --> 01:05:41,856 Is our food undeniably good tonight? 1760 01:05:42,776 --> 01:05:44,256 Yes. Yes. 1761 01:05:44,336 --> 01:05:48,336 Is it enough to get us to the top of the leaderboard? 1762 01:05:48,416 --> 01:05:49,656 I don't know. 1763 01:05:54,120 --> 01:05:55,760 Walking out to receive our scores, 1764 01:05:55,840 --> 01:05:57,000 we've done more than enough 1765 01:05:57,080 --> 01:05:58,200 to redeem ourselves. 1766 01:05:59,840 --> 01:06:01,480 Is it enough to get us 1767 01:06:01,560 --> 01:06:03,800 to the top of the leaderboard? 1768 01:06:03,880 --> 01:06:05,400 MALE NARRATOR: Sonia and Marcus need 1769 01:06:05,480 --> 01:06:08,800 an overall score of 76 or higher 1770 01:06:08,880 --> 01:06:10,040 to knock Nick and Christian 1771 01:06:10,120 --> 01:06:11,240 from the top. 1772 01:06:11,920 --> 01:06:13,720 Sonia and Marcus, 1773 01:06:13,800 --> 01:06:15,600 now it's time for the scores. 1774 01:06:16,880 --> 01:06:19,680 The guest teams have given you 1775 01:06:19,760 --> 01:06:21,120 a combined score of... 1776 01:06:22,400 --> 01:06:24,240 38 out of 50. 1777 01:06:27,360 --> 01:06:28,760 I knew our food was good, 1778 01:06:28,840 --> 01:06:30,760 but I didn't expect them to score that high, 1779 01:06:30,840 --> 01:06:31,840 I figured strategy 1780 01:06:31,920 --> 01:06:33,320 would get involved. 1781 01:06:36,760 --> 01:06:38,120 And now it's our turn, 1782 01:06:38,200 --> 01:06:40,120 and we'll be scoring each dish out a 10. 1783 01:06:40,920 --> 01:06:43,040 For entree, you gave us ricotta, 1784 01:06:43,120 --> 01:06:46,120 spinach ravioli with butter sage sauce. 1785 01:06:46,200 --> 01:06:50,240 This was a lesson in simplicity, 1786 01:06:50,320 --> 01:06:52,320 in the food you love to cook. 1787 01:06:52,400 --> 01:06:56,000 Generous portion, full of flavour, 1788 01:06:56,080 --> 01:06:57,840 near perfect. 1789 01:06:58,560 --> 01:07:00,440 A little bit more seasoning, 1790 01:07:00,960 --> 01:07:03,280 but you really redeemed yourself on this dish. 1791 01:07:04,320 --> 01:07:07,640 A little push on the butter would have give you 1792 01:07:07,720 --> 01:07:09,120 a little push on the salt 1793 01:07:09,200 --> 01:07:10,320 and it would've make a beautiful, 1794 01:07:11,000 --> 01:07:12,360 perfect dish. 1795 01:07:12,440 --> 01:07:14,600 The score I'm giving you for your entree tonight... 1796 01:07:16,880 --> 01:07:18,160 ..is a nine. 1797 01:07:20,640 --> 01:07:22,400 For your entree tonight 1798 01:07:22,480 --> 01:07:23,680 I score you... 1799 01:07:24,320 --> 01:07:25,520 ..a nine. 1800 01:07:25,600 --> 01:07:26,560 Thank you. 1801 01:07:31,200 --> 01:07:32,240 Two nines. 1802 01:07:32,760 --> 01:07:34,720 Nona would be so proud of us right now. 1803 01:07:36,320 --> 01:07:38,880 Sonia and Marcus for main course, 1804 01:07:38,960 --> 01:07:41,800 rib eye with salsa verde and mash. 1805 01:07:41,880 --> 01:07:44,600 It reads very simply on the menu, 1806 01:07:44,680 --> 01:07:47,400 but cooking a rib eye for 12 people 1807 01:07:47,480 --> 01:07:51,200 is a bit more than simplicity. 1808 01:07:51,280 --> 01:07:54,720 But again, especially you cook beef, 1809 01:07:54,800 --> 01:07:56,600 the addition of salt and pepper 1810 01:07:56,680 --> 01:07:58,400 on the raw piece of meat 1811 01:07:58,480 --> 01:08:00,200 when you hit the grill, 1812 01:08:00,280 --> 01:08:02,200 just make that beautiful crust 1813 01:08:02,280 --> 01:08:03,320 and that's what was missing 1814 01:08:03,400 --> 01:08:05,160 on your steak tonight. 1815 01:08:05,720 --> 01:08:07,360 You got 12 pieces, 1816 01:08:07,440 --> 01:08:09,040 more or less medium, 1817 01:08:09,120 --> 01:08:11,720 which I, I, I didn't think you were gonna get done, 1818 01:08:12,240 --> 01:08:15,640 so I applaud you for the cooking of the beef. 1819 01:08:15,720 --> 01:08:18,720 And the salsa verde, if you're gonna promise the sauce, 1820 01:08:18,800 --> 01:08:19,960 give us sauce. 1821 01:08:20,040 --> 01:08:22,240 I think it's just a few little things let you down, 1822 01:08:22,320 --> 01:08:24,320 but we're definitely on the right track. 1823 01:08:24,400 --> 01:08:25,720 So for your main course tonight 1824 01:08:25,800 --> 01:08:27,120 I score you... 1825 01:08:28,560 --> 01:08:29,720 ..a seven. 1826 01:08:30,440 --> 01:08:31,520 Thank you. 1827 01:08:32,640 --> 01:08:34,440 The score I'm giving you for your main course... 1828 01:08:35,440 --> 01:08:36,880 ..is a seven. 1829 01:08:36,960 --> 01:08:38,240 Thank you. 1830 01:08:39,240 --> 01:08:40,400 I'd be lying if I said 1831 01:08:40,480 --> 01:08:41,640 I wasn't anxious right now. 1832 01:08:42,320 --> 01:08:44,280 NICK: I am definitely worried 1833 01:08:45,400 --> 01:08:47,040 that they're gonna knock us off the top. 1834 01:08:47,120 --> 01:08:48,840 Sonia and Marcus, for dessert, 1835 01:08:48,920 --> 01:08:51,800 passionfruit cheesecake with almond crust. 1836 01:08:51,880 --> 01:08:54,680 There's three layers to the dessert 1837 01:08:54,760 --> 01:08:56,760 and three layers need to be perfect 1838 01:08:56,840 --> 01:08:58,400 to make a perfect dessert. 1839 01:08:58,480 --> 01:09:00,840 My little uh, issue 1840 01:09:00,920 --> 01:09:03,680 was the almond crust, 1841 01:09:03,760 --> 01:09:06,200 a little bit too dense for my liking at the bottom. 1842 01:09:07,520 --> 01:09:08,880 The passionfruit jelly was on point 1843 01:09:08,960 --> 01:09:11,240 like that tartness was there 1844 01:09:11,320 --> 01:09:13,720 to cut through the smoothness of the cheesecake. 1845 01:09:14,320 --> 01:09:15,760 Loved that texture of the cheesecake. 1846 01:09:16,400 --> 01:09:17,840 And then when I hit the bottom, 1847 01:09:17,920 --> 01:09:19,080 it was just like breakfast 1848 01:09:19,160 --> 01:09:20,840 that had been sitting in the yoghurt for a while, 1849 01:09:20,920 --> 01:09:22,960 but it still had great flavours. 1850 01:09:23,040 --> 01:09:24,880 So for your dessert tonight 1851 01:09:24,960 --> 01:09:26,000 I score you... 1852 01:09:26,680 --> 01:09:27,760 ..seven. 1853 01:09:27,840 --> 01:09:29,040 Thank you. 1854 01:09:29,120 --> 01:09:31,680 The score I'm giving you for your dessert... 1855 01:09:31,760 --> 01:09:33,240 ..is an eight. 1856 01:09:35,800 --> 01:09:41,400 So, Sonia and Marcus that gives you a grand total score of... 1857 01:09:41,480 --> 01:09:43,680 ..85. 1858 01:09:43,760 --> 01:09:46,160 (APPLAUSE) 1859 01:09:48,240 --> 01:09:49,200 We've done it. 1860 01:09:49,280 --> 01:09:50,280 We've actually done it. 1861 01:09:50,360 --> 01:09:53,360 That is like the perfect story of redemption, truly. 1862 01:09:53,920 --> 01:09:55,080 MALE NARRATOR: With their 1863 01:09:55,160 --> 01:09:56,720 impressive score of 85, 1864 01:09:56,800 --> 01:09:59,320 Sonia and Marcus take the top spot 1865 01:09:59,400 --> 01:10:00,760 on the leaderboard. 1866 01:10:00,840 --> 01:10:01,800 And with one more 1867 01:10:01,880 --> 01:10:03,280 Instant Restaurant to go 1868 01:10:03,360 --> 01:10:05,280 Amber and Mel are at the bottom. 1869 01:10:06,800 --> 01:10:09,920 MANU: Last to cook, we are heading to Brisbane. 1870 01:10:10,000 --> 01:10:13,680 Patricija and Brigita, it all comes down to you. 1871 01:10:13,760 --> 01:10:16,440 Are you ready for the fight? 1872 01:10:16,520 --> 01:10:17,720 Yep. 1873 01:10:17,800 --> 01:10:19,800 Good luck ladies. I can't wait. 1874 01:10:21,040 --> 01:10:22,600 Thank you everyone. Good night. 1875 01:10:22,680 --> 01:10:23,920 ALL: Thank you. Thank you. 1876 01:10:24,520 --> 01:10:26,520 We are very competitive. 1877 01:10:26,600 --> 01:10:27,880 PATRICIJA: We're definitely aiming 1878 01:10:27,960 --> 01:10:29,200 for the top of the leaderboard, 1879 01:10:29,920 --> 01:10:31,280 but I would love to do better 1880 01:10:31,360 --> 01:10:32,720 than Nick and Christian now, 1881 01:10:32,800 --> 01:10:33,920 more than ever. 1882 01:10:34,000 --> 01:10:35,360 Just to rub it in their face. 1883 01:10:35,440 --> 01:10:36,560 Thank you. Thank you. Thank you. 1884 01:10:36,640 --> 01:10:37,720 So we're gonna see 1885 01:10:37,800 --> 01:10:38,880 who ends up on top.