NARRATOR: Previously, five teams have competed in round two...
Alright, it's back on.
Let's make it count.
..with South Australia's, Sonia and Marcus
roaring up the road to redemption...
You've set the bar that high.
..scoring a commanding 85 points
to take them to the top of the leaderboard...
(LAUGHING)
..leaving Amber and Mel at the bottom,
and at risk of elimination.
Am I worried? Yes.
Tonight...
BRIGITA: Lithuanian food can be quite polarising.
..it's our final instant restaurant.
I don't know if any people
can even fathom what they're about to try.
Can Lithuanian sisters, Patricija and Brigita
put their cuisine on the map?
Big risk, high reward.
Or does it all get... (LAUGHTER)
..a little lost in translation?
Sorry. This is a new one to me.
It doesn't look like something you should be eating.
Lithuanian food doesn't always look great on the plate.
We need the main course to work because if not, we're going home.
At the end of the night...
One team will be eliminated.
It's between Amber and Mel, and Patricija and Brigita.
I think I actually stopped breathing.
('BANG!' BY AJR)
# Here we go
# So put your best face on everybody
# Pretend you know... #
Tonight we are in Brisbane
for the last instant restaurant of the competition...
# Let's go out with a bang... #
..where sisters, Patricija and Brigita
are setting up
their Lithuanian-themed instant restaurant.
Seimininke.
It's like house boss, bad bitch. (CHUCKLES)
PRATIJIA: To be Lithuanian as a woman
means that you are the natural boss.
It's the boss of the house and also a cook.
In our culture, being homemaker, a cook, is a really big deal.
We are more than housewives 'cause we actually work.
When we told Mum that we're doing MKR,
she was actually more proud of us
and me doing MKR than me finishing my law degree.
(PATRIJIA LAUGHS) Rolling it. Rolling it.
This competition is really important to us
for putting Lithuania on the map.
It's just so awesome
to showcase our cultural heritage and food,
and also make Mum proud along the way.
Yeah.
I hope people understand
a bit more about us and our personalities,
especially through our food.
But... If they don't...
..I don't really care at the end of the day.
Do you? No.
Everyone has thought that we are cold and calculated and shit.
So the whole stereotype
of being the stern-faced, cold appearance...
..that's true for us.
('BAD GUY' BY BILLIE EILISH)
I am a full-time solicitor
at an exclusively private criminal law firm in Brisbane.
# I do what I want When I'm wanting to... #
Patricija can intimidate people without trying.
She's confident, assertive, bitch.
(LAUGHTER) Yeah.
# Duh... #
Yeah, I just have a resting bitch face.
Are you hungry? I am so hungry.
Yeah?
I worked in hospitality for 15 years.
I used to do catering and fine dining.
I'm very hungry.
But the dynamic in the kitchen is, Patricija's boss.
Alright, you can cut them because I don't wanna cut them.
Yes, boss.
And whatever she says goes.
Once you're done, put salt on it.
Yes, chef.
I think the other teams should be concerned about us
because we're assertive, confident, and we don't show vulnerability.
# She's got attitude. #
('BOSS BITCH' BY DOJA CAT) # Ain't tryna be cool like you
# Wobbling around In your high-heeled shoes
# I'm clumsy Made friends with the... #
Let's go, let's go.
# You know a bitch buy four and... #
Patricija and Brigita now have five hours to get to the shops,
get their ingredients,
and prep their dishes before their guests arrive.
# I'm a bitch I'm a boss
# I'm a bitch and a boss Imma shine like gloss
# I'm a bitch I'm a boss
Overall, I'm very, very excited.
# I'm a bitch I'm a boss... #
For tonight,
we're wanting to impress ourselves the most.
I know that we are capable cooks,
and we just have to make sure that we get everything out.
# I'm a bitch I'm a boss... #
I don't know whether Manu and Colin have had Lithuanian food,
but if it's a first for them, that's great.
Patricija and Brigita, two Lithuanian sisters,
they don't give a lot away.
Keep going straight.
These two would be great at poker
because I don't know what's going on.
It's a closed book.
Going last,
disadvantages are that
people might judge our food on our personality
because they don't like us.
This is the last instant restaurant.
Yeah. It's almost like the last supper.
We are nervous
'cause we are on the bottom of the ladder.
Amber and Mel have always said that they will score the food itself.
Well, we're really hoping that they do.
It is hard,
knowing that this is elimination for us or for Patricija and Brigita,
but anything could happen.
Alright, let's go.
MARCUS: I think the strategy of Patricija and Brigita
is similar to a solicitors.
The less you say the better.
So there could be surprises tonight.
That's all we know for sure. As long as there's no surprises
that takes us off the top of the leaderboard,
I'm good.
BRIGITA: Are we just fast-walking and not even running?
Yeah, we're not that in much of a rush.
I think an advantage that we may have to bring
is that people don't know what to expect
when we serve our food. Mhm.
We need onions for the main course.
Do you want individual ones?
No.
Lithuanian food, it's a lot of beetroots, potatoes,
heavy, dense food.
I told everyone to wear stretchy pants in advance...
..but we just don't know
how it's going to be received by the guests.
We need at least four lemons for the entree.
I don't think any of us have tried Lithuanian food.
We certainly haven't.
So, I'm thinking pickled cabbage and pig head, basically.
So, I'm worried about what I'm gonna get on the plate.
Alright, let's grab some beetroot.
We need this vacuum-sealed stuff
for the entree.
For entree, we're serving Lithuanian Saltibarsciai,
which is a cold beet soup with potatoes and dill.
Lithuanians use dill for everything, so we will be getting everything.
Have I ever had a cold beetroot soup from Lithuania?
No, but I'm happy to be taught something.
OK, we need shallots.
I don't know if it's gonna be a smooth or a chunky soup.
I don't know if the potatoes are gonna be served on the side
or inside the soup.
I'm not really too sure what to expect,
but I'm looking forward to it anyway.
We need to grab some cucumber.
We need lots of cucumber.
Our entree can be quite polarising.
It's a bright pink-coloured soup,
and it's got lots of chunky bits,
very strange, and not like the normal soup.
Let's go, let's go, let's go.
If they like it, they like it.
If they don't, they don't.
Next stop, butcher.
Can we get some pig intestine to make natural sausages?
And we need bacon as well, please.
For main, we're serving vedarai,
which is a potato sausage with a bacon, sour cream sauce.
Can we just grab a whole intestine?
Yeah, no worries. Thanks.
Potato sausage is what's on the menu,
potato sausage is what's on the plate.
You get what you're given, essentially,
so you get what you're told.
Maybe 10m, and then we got some extra.
Yeah. In case they explode, they blow up.
Well, I've never had a potato sausage,
and I am Irish.
Obviously, you've got a casing.
It's usually an intestine when you make a sausage,
and you stuff it with meat.
So, are they just stuffing it with a puree of potato,
which is basically just mashed potato,
or is there something in there? Is there a spice?
BUTCHER: There you go. Thank you so much.
Thank you. Have a great day.
You too. Thanks, you too.
It all sounds very hearty, heavy,
so I'm hoping we get some sort of a side,
like a braised cabbage or a pickle,
or something just to cut through the fatness.
Oh, my god, it's so heavy.
It's just taking its own weight So heavy.
So heavy.
So with Patricija and Brigita cooking tonight,
they have been my dark horses in this round for this competition,
I think they're gonna bring it.
It's pretty nice
that we've been described as the dark horses.
But, at the end of the day, we know what we need to do.
We have our own goals, so it's fine.
Yep.
Patricija and Brigita have just over three hours
before their guests arrive.
We know what we need to do when we get in the kitchen.
So it's just a matter of pumping through all our tasks.
Alright, that's the last bag.
Let's do this. Alright.
I feel like we're really in control, we know what we're doing.
Just really a matter of getting all our ingredients prepped.
We got our aprons.
Are these spelt correctly? Ooh.
With our personality types,
Lithuanians are very cold to their emotions.
Oh, they look so good.
Just not warm.
I am not very sentimental about them,
these are just what's protecting my clothes.
For tonight,
we have to stick to our traditional food
and traditional culture.
Brigita, you can't forget the rules today,
and if you do, I have them written behind you.
Why did we need to put rules on the fridge, Patricija?
It was our five commandments in the kitchen.
Yeah.
Number one, don't change anything.
Two, seasoning
'cause everyone's been complaining about that in the table.
Rule number three,
taste everything on its own and together.
Think about how Mum would do it.
Don't overcomplicate it.
And no self-doubt.
We only probably needed one rule.
What would the one rule have been?
Just the first one, don't change anything.
OK.
Brigita, I'm gonna do the cake
because you don't know how to do it and I do.
For dessert, we're serving medaus tortas,
which is a honey cake.
So, I'm putting in honey.
I'm melting this on the stove with some butter.
And then, I'm gonna add in some brown sugar.
This is a very traditional Lithuanian dessert
that has really nice, golden syrupy, brown sugar flavour.
Medaus tortas is something that Mum always makes,
and she thinks she's the best in the world at it.
So she has told me that there's gonna be severe consequences
if it's not done right
because she showed me how to do this so many times.
Who do we care more about,
Mum's critique, or Manu and Colin's critique?
It's kind of on par.
Alright, Brigita, I'm gonna add in
the honey cake mixture into the flour.
Dessert should be very luscious.
It should have that cinnamon come through.
Should have the sweetness from the honey,
but it's not an overly sweet dessert.
It should be just delightful and refreshing.
I'm gonna go roll out this biscuit layer ASAP.
I need to do the dessert as soon as possible
because there's so many layers to do.
So now, you're using the space that I was gonna use.
Oh, no, I'll move.
And they have to be made early
'cause they have to cook in the oven and set in the fridge.
So I'm very keen to just get it over and done with.
Alright, I'm just gonna be a factory, Brigita,
and keep going with these. Yep.
Where do you put the beetroot?
So I don't stare at the pantry
for too long. Pantry. Pantry.
For entree, we're making Saltibarsciai,
which is a cold beetroot soup.
OK, I am definitely gonna put the juice to the side.
So with Saltibarsciai,
we made the choice of using vacuum-sealed beetroot.
Whoa, look at the colour of it.
Sitting around the table, we've always been told,
"Do what you know,
"serve what you serve for your family."
This is the way Mum makes it,
this always works out,
we always use these vacuum-sealed packs.
I am grating the beetroot.
We'll put it in the fridge and let it go cold.
So, I am starting to cut bacon for the sauce for the main.
We're serving vedarai.
It is my favourite savoury Lithuanian dish.
The potato sausages,
this is not a pretty dish by any means,
but it is one of our most heartiest, tastiest dishes
that we are serving tonight.
Doesn't need any other sides?
You don't wanna do a salad or anything?
Not traditional.
Rule number one.
Don't change anything. Thank you.
Even if it is a simple dish,
we've heard from the judges that if a simple dish is done right,
then it's a great dish.
Hopefully, it's well received.
Our guests are gonna arrive soon. Are you excited?
No.
People are used to meeting warm females
that love hugs and stuff...
This one's ready.
..and we're just like, "Hey."
Like... Yeah.
It's... That's how it is.
Alright, ready to go? Get ready? Yep.
Let's get ready. Let's go. Come on.
('UNSTOPPABLE' BY THE SCORE)
# We can be heroes everywhere we go
# We can have all that... #
I reckon we can probably sum up
what we know about Patricija and Brigita
in about three sentences.
They're sisters, they're Lithuanian,
and Patricija is a lawyer.
# You will remember when I say... #
We're going in
with no preconceptions about the food,
and really not much idea about who they are.
# We're unstoppable... #
Tonight's all about a tale of two teams.
One of them is going home.
For me personally,
I don't care who it is that goes home.
I'm confident that we have what it takes
to beat both those teams.
# We can be heroes everywhere... #
Tonight is make or break for us.
At the end of the day,
for us to stay,
Patricija and Brigita need to fail.
MARCUS: G'day, everyone. SONIA: Hello, good evening.
NICK: Top of the board.
CHRISTIAN: Welcome back.
# We're unstoppable We're unstoppable. #
(DOORBELL RINGS)
BOTH: Ah. That's cue.
Oh, god.
I feel sick... Yeah, me too.
..all of a sudden.
All I can think about is the food, and what to expect tonight.
I'm personally just wondering
whether I'm gonna get a hug from Patricija or not.
Handshake or hug? Handshake or hug?
Don't overthink it.
I've been thinking about it for three days.
Hot palms, just nervous, but it's fine.
You have to open it.
ALL: Hey!
Hi, guys.
You look beautiful.
Aw, thank you.
Hello.
I thought they were quite relaxed, they were happy.
Even got a hug from the girls.
(OVERLAPPING SPEECH)
Aaron, Aaron, I've a...
Ah, ah. (LAUGHS)
Got a hug from Brigita and a handshake from Patricija.
Marcus. (OVERLAPPING SPEECH)
Yes! Yes!
I was blessed with a hug tonight from Patricija.
That's everyone, close the door.
I think, maybe, she's trying to win herself a few extra points.
Enjoy and savour the moment.
That's my hugs for the year. Let's go.
(LAUGHING)
AMBER: Wow.
MEL: Oh, wow.
Oh, oh, wow. (MEL GASPS)
Oh, that's beautiful.
I wasn't expecting such a soft touch with all the florals and lighting.
I was expecting something,
I don't know, a little bit more harsher.
Look how floral it is.
It was really welcoming, which kind of put me off.
(NICK CHUCKLES)
CHRIS: We're very floral, aren't we?
CLAUDEAN: Aren't we? It's beautiful.
Wow.
It looks nice and welcoming...
..and you've got the opposites in Brigita and Patricija.
Welcome to Bris Vegas
and our instant restaurant,
the last instant restaurant, Seimininke.
So it's pronounced with a 'sh' at the beginning.
Christian, you can probably help, actually,
if the pronunciation's wrong.
Wait, do you speak Lithuanian?
I dabble in it.
(LAUGHTER)
So it translates to female boss lady.
Kind of like boss bitch.
She's good in the kitchen, she fixes stuff.
We hope everyone has a lovely meal tonight.
(OVERLAPPING SPEECH)
(APPLAUSE)
It's time for us to get out game faces on
and start pumping out some really good meals.
OK, let's keep going.
Alright, I'm gonna keep going with the cake.
Yep.
Everyone's here, everyone's hungry.
Yep.
And we got to get working on finishing up the dessert.
It's time to be seimininkes.
Guess, well, I can start assembling the cakes.
I think six layers is high
but not too high.
And it's got a bit of that wow factor.
You know how tall cakes look pretty in cake shops?
So with the layers of the honey cake,
I normally have six.
It should have a good ratio between biscuit and cream,
and it should all hold together.
Alright, Brigita, I'm putting the ugliest one on the bottom.
BRIGITA: Was that Mum's coverup, coverup?
Yes.
And if I get the cake wrong, Mum will not happy.
She actually texted me to tell her...
(PHONE DINGS) ..after I...
(BLEEP), sorry.
She actually... PRODUCER: Speaking of which.
Probably her.
Alright, Brigita, I'm gonna keep working on the dessert
because this has to set in the fridge,
otherwise, it's gonna be really not tasty at all.
('THE MOTTO' BY TIESTO AND AVA MAX)
# That's the motto
# Throw it back with no chaser With no trouble
# Popping that Moet baby Let's make some bubbles
# Drop a few bills Then pop a few champagne bottles
# Throwing that money Like you just won the lotto
# We been up all damn Summer
# Making that bread and butter
# Tell me did I just stutter. #
(DOORBELL RINGS)
Ding-dong, they're here. Judges are here.
Let's go let them in.
Are you sure, OK. Get it over and done with, yeah.
Maybe it was me thinking about
how I'm gonna greet someone at the door
that made me nervous from the doorbell ring.
Or maybe it was the actual people that were there.
Hello.
(OVERLAPPING SPEECH)
Come on in. Thank you.
How are you? How are you?
(OVERLAPPING SPEECH)
Sorry. Welcome to Queensland, hello.
Welcome to Queensland. (LAUGHING)
I think the two judges look very nice tonight,
very handsome.
I didn't notice. (LAUGHS)
Bonsoir.
ALL: Hey.
It's that weird feeling tonight
'cause we haven't had an elimination
since Claudean and Anthony's first cook
six instant restaurants ago.
Excusez-moi.
One of us isn't gonna be here tomorrow.
PATRICIJIA: Hello, everyone, welcome to our instant restaurant,
the last instant restaurant, Seimininke.
So, how do you ladies feel about tonight?
Actually on track.
Everything's fine, it's good.
So far so good.
Pretty good.
Well, it all comes down to this.
At the end of the night, one team will be eliminated.
It's between Amber and Mel...
..and Patricija and Brigita.
Pressure's on.
My heart feels like
it is literally pumping outside my chest.
Yeah, I feel like my heart's on the outside,
and it's just like boom, boom, boom, boom.
Yeah.
MANU: So ladies, what's on the menu?
If you'd like to flip your menus over.
So for entree,
we're serving Lithuanian Saltibarsciai
with potatoes and dill.
And that just translates to, in English, a cold beet soup.
This menu is one of those menus where...
(STUTTERS)
I dunno. Saltibarsciai.
Well, that's me gone, isn't it?
(OVERLAPPING SPEECH) (LAUGHTER)
SONIA: I'm still trying to pronounce the words.
Well, you know what they told us,
not many people know Lithuanian food,
and they're here to put it on the map?
I can't read the map.
(LAUGHS) (BLEEP).
For main, we're serving a...
We're serving vedarai
with a bacon, sour cream sauce.
And vedarai is Lithuanian,
translates to potato sausage.
Never ever, ever in my life have I heard of a potato sausage.
And for dessert,
we're serving medaus tortas, which is a honey cake.
I'm a bit at odds of where we're gonna go tonight.
There's an air of mystery about you two.
You've held your cards very close to your chest.
So I'm very intrigued
to see what we get tonight,
are you? Very indeed.
If they execute this,
they could really wow a lot of people on this table.
And that means high scores.
Coming up...
This is the only cold soup I eat.
I don't even mess with any others.
..will a cold dish...
Brigita, we have no room... Cannot.
..for failure. ..receive a warm reception?
I really can't believe that I loved this.
I don't like it.
It's just flat for me.
And as elimination looms...
Are you in a world of pain?
Yep.
..Amber and Mel feel the heat.
We're not ready to go home.
I felt ill. I actually felt...
I had a vision of me just projectile vomiting.
In Brisbane,
sisters, Patricija and Brigita
are preparing their Lithuanian entree,
cold beet soup.
BRIGITA: OK, so for the entree, I will start doing the soup.
PATRICIJIA: Those cucumbers smell so good.
They're so nice and juicy.
So pink soup flavour-wise,
very fresh and crunchy from the cucumber and the shallots.
And cold.
I can't believe that we're serving our pink soup,
which never really leaves our home.
Do you remember we used to call it Barbie soup when we were kids?
Oh, yeah. I used to eat it.
I think Mum and Dad tricked you into eating it
because they said Barbie would eat it.
We love this soup on a Summer's day.
We usually make litres upon litres of it.
This dill is looking very good.
But it can be quite polarising
because it's a cold soup with hot potato,
and it's got lots of chunky bits,
not like the normal soup.
This is the only cold soup I eat.
I don't even mess with any others.
Everyone's had a cold beetroot soup before,
a borsch... Yeah.
..style soup.
No? CHRIS: Not really.
I haven't really eaten cold soup before.
It's not something I would normally order.
I like beetroot, I like potatoes.
Yeah, I just hope it's not too heavy as well, for an entree.
I'm expecting something
a bit creamy.
But yeah, not too sure how the potato's gonna work in it.
I have never had a cold soup,
so I'm very curious.
I doubt that they'll be putting chunks of potato in the soup.
It's an interesting menu,
full of things that almost no one at the table's seen before.
This might be an advantage to Brigita and Patricija
because we don't know what to expect,
and therefore, there's nothing to compare it to.
It's not a cuisine that I've gone,
"Oh, yeah, let's go out to Lithuanian for dinner."
But you don't say,
"Oh, I'm going to an Irish restaurant tonight," either.
(LAUGHTER)
Do they exist?
There's a mosquito in my ear.
(LAUGHTER)
Alright, Brigita, I put the potatoes on for entree.
That's gonna be the side element to the soup.
The hot potato and the cold soup works well.
It's very different,
so hope everyone likes it as much as we do.
Yep. Bonjour.
Hello. Oh, hello.
MANU: What's going on?
Everything's going on.
So tell me about your beetroot and potato and dill soup.
BRIGITA: OK, so we've got the shredded beetroot, shallots.
Did you roast those, or boil those, or steam those?
No, we actually bought packet beetroot.
I thought it was a cooking competition.
Why don't you just order the soup at the takeaway shop?
That's not the same.
This is literally from the produce section.
We didn't wanna compromise time and the flavour
'cause we normally... This is how we do it.
Number one rule.
Don't change anything. Oh, yeah, Patricija has her...
Oh, you got rules? Yeah, she does.
"Don't change anything.
"Seasoning, seasoning, seasoning."
Well, I'm just saying,
that's why we're using packet beetroot
it's 'cause that's what we've learned to do.
I understand where he is going, but this is the way Mum makes it.
This always works out,
so we're to sticking to what we know.
I get... So, I look at this soup,
and I look at this second point here.
Oh, yeah. It will be seasoned.
Make sure.
I leave you to it, ladies. Bye.
OK. Thank you.
We're representing such a small community,
we don't want to do anyone wrong.
What's the number one rule?
Don't change anything.
Aye-aye, Captain.
Amber and Mel, how are you feeling at the moment?
It has been an emotional rollercoaster.
Yeah.
You never come into the competition wanting to be on the bottom.
No, absolutely not.
It's not a nice feeling. No.
We have tried to hold our head up high.
You reckon Patricija and Brigita are gonna fail tonight?
We don't want them to fail,
however, we do really
still want to be in this competition at the same time.
They have to fail for that happen. Absolutely.
Well, unfortunately, yes, they do.
CLAUDEAN: But you wouldn't wish that upon...
No, we don't wish that upon anybody. No, absolutely not.
We wanna be here because we deserve to be here.
At the end of the day,
it is a fair competition.
So... And if it's about the food, and it's judged on the food,
then we're OK with that.
I definitely think
Amber and Mel have an opportunity to be safe tonight.
We know these three courses
are gonna have some polarising flavours,
but there's definitely a chance they can make it.
Alright, Brigita, last cake's in the fridge.
BRIGITA: OK, Patricija,
I'm starting to mix all the elements for the soup.
OK, all of it?
Just start with a little bit.
We make this all the time, so we instinctively know...
PATRICIJIA: How it should look. The ratio, yeah,
what... The consistency of it.
There's no other method to it.
No, it's just madness.
What are you adding in now?
I'm putting in the kefir.
Kefir is a fermented milk that makes the soup lighter,
adds acidity and mellows of flavour.
It's just the colour of these beetroot.
They look so dull.
It's just not... As vibrant?
No.
Looking at the soup, it should be bright pink.
But the colour of it just looks so dull,
like a light brown.
This is not the colour that we wanted.
It doesn't look like Barbie soup.
We've never made 12 servings of this.
We don't know if there's the right ratios
for this many people.
I just really don't like the colour of it.
It's a lot of pressure to do it right.
And we don't have any other chance as well,
we only have one go at this.
We can't start again
'cause we don't have any other beetroots.
So, we're just gonna have to work with what we have.
So, we needed to try and fix the colour.
So I kept some of the juice from the vacuum-sealed packets.
Gonna add a little bit.
So, I am adding the packet beetroot liquid to it,
I'm adding kefir...
..but it's not changing colour.
It's much the same.
Just keep mixing.
No matter what I put into it,
was not getting that vibrant, Barbie hot pink that we wanted.
It's really not as vibrant as it's supposed to be,
but we can't do anything about that, so we just gotta move on.
People have never had it before though.
True. So they don't know what to expect.
No one around the table really knows what it's supposed to be like,
so it is a cold beet soup where we...
Everyone has to interpret that as it is.
So I'm gonna do more salt 'cause I really think it needs it.
So that's a advantage there.
But we know that it's still delicious.
Mm.
Maybe a bit more salt?
I think it's good.
Are you absolutely sure?
'Cause once it goes out, they can't season it.
If you put too much salt in a soup, it's...
You can't escape it.
It's just gonna be like
you're getting waterboarded at the beach.
Entree is done.
We've done everything we can.
Serve it up, let's go.
I'll do all the potatoes then.
Let's get this out there.
A hot potato on the side,
I think that's probably strange to most people,
but it just works so well together.
Brigita, we have no room... Cannot.
..for failure.
So this is the first time
Lithuanian food is going to be showcased on MKR, ever.
Mhm.
I'm chopping the egg to add onto the soup.
Do you think this is good enough to not send us home?
I think so.
Very rustic.
Well, yeah, we never said we were serving anything pretty.
For presentation,
hasn't turned out exactly how we wanted it to look like.
I'm just gonna do little bits of sour cream.
Just a bit dull in appearance,
but flavour-wise, pretty spot on.
Flavour bomb.
This is for Manu? Yep.
And for Colin. Cool.
Alright. Alright, let's go.
Entree is served.
COLIN: Thank you.
Thank you very much.
That's great.
When it came out, I was like,
"Yeah, this could be really, really good."
Thank you very much.
CHRIS: I'll let you eat.
I didn't expect the potato to be on the side.
But in terms of the texture in it, it's what I imagined.
How are we supposed to eat this?
So there should be hot potato and soup
at the same time on your spoon.
COLIN: OK, thank you.
We don't know if they love it, we don't know if they hate it.
(SUSPENSEFUL MUSIC)
We know it tastes yummy.
I would eat a bowl at the table myself.
I hope that we've done enough to be safe,
and that us doing Lithuanian food,
that the risk has actually paid off.
In Brisbane,
Patricija and Brigita have just served their entree,
cold beet soup.
Thank you, ladies. We'll talk to you after.
Thanks.
Bon appetit.
It's not cold like it's come out of the fridge,
it's actually room temp.
But it was just flat in terms of seasoning for me.
I didn't like the texture of the soup.
Neither did I.
Chunks of grated beetroot through it.
And I was expecting more of a smooth soup.
It is a unique dish.
For me, it only really started to work
when you'd get a spoonful of the potato
and have that with a soup.
I really enjoyed this dish.
I've never had cold soup before.
It's interesting.
This isn't gonna affect the way I score the dish,
but it tasted like it was healthy.
(LAUGHTER)
Often in my head, when I think of healthy food,
I think of no flavour, something I'm not gonna enjoy.
I'd eat three bowls of this.
So was it better than yours? No way.
Our entree was much better.
So, so far, I think Mum and I are pretty safe.
I don't like it. I don't think I like it.
I mean, it's just flat for me.
I'm not tasting any seasoning from the dish whatsoever.
It's bland.
So have they done enough?
Not in my opinion, no.
I really can't believe...
..that I loved this.
And I just thought it was really well executed.
So, as we're going around the table
and people were giving their feedback,
I felt like I was on a rollercoaster ride.
Yeah, it was missing salt.
It was highs, yes, we have hope,
lows, no you don't, they love it. We were holding each other's hands.
We were actually... Squeezing under the table.
Yeah, we were.
So out of the entrees,
who do you have on top
from entrees so far?
'Cause it is an elimination round tonight.
Oh, that's easy for me, this one.
OK. Yeah, I really enjoyed it.
ANTHONY: Yeah, I'd probably get Amber and Mel's.
So that's a split decision on Claudean and Anthony.
And you wouldn't want me to lie to you, would you?
No, no. 100%, no. No, no.
100% no lying.
But Anthony's our best friend now.
No, just joking.
(LAUGHTER)
Ladies, for entree, you gave us Saltibarsciai,
cold beetroot soup.
Well, ladies,
there was definitely two personalities on this plate.
There was definitely two of you there.
I had the warm potato, the warmness of Brigita.
That was her.
And then I had the coldness of your sister.
(CHUCKLES) Thank you.
There was definitely two personalities on the plate.
I like that.
I've never been served a whole potato,
in this competition, as an entree.
I am not complaining as an Irishman.
(LAUGHTER)
Any of us around this table to have this dish before
is rare, I suppose.
There's not many Lithuanian restaurants out there.
I was pleased with this entree.
I thought it was very playful...
..that you have to go through the hot potato
and dip it to the cold beetroot soup.
And it was a nice surprise.
Unfortunately, you did not cook your own beetroot.
Personally,
I would've cooked my own beetroot
because then you would've a fresher
more earthiness into the soup.
I did like it, but I was like,
it's a bit watery and it shouldn't be this watery.
And now you've just answered my question.
There's nothing easier than cooking a beetroot.
Could have made a huge difference
in the flavour of your soup.
The beetroot is the main component of this dish.
And they've not cooked it in a cooking competition.
And I think you really needed
to push the salt a little bit more.
Thank you, ladies.
Thank you. Thank you.
Thank you, Thank you.
Slightly disappointing.
We never use fresh beetroot, we always used
the vacuum sealed bags because they're like pre-prepared.
This is the way Mum makes it.
I am really upset.
I actually wondered when I was eating it...
Me too.
..is this fresh beetroot
that has knocked a few points off for me.
I've cooked beetroot many, many, many a time
and it's just a matter of 15 minutes max in the oven.
How do you girls
sitting at the bottom of the leader board feel?
Knowing that you can make, that you could roast beetroot
in the time that they have...
CHRISTIAN: Less than, less than an hour.
CHRIS: They've got options. Yeah.
So that does make a difference.
And everything should be done from scratch.
100%.
We're in a cooking competition.
The fact that the girls used package beetroot.
I did have like a little jump in my...
Little sigh of relief? Yeah.
To go "Actually, we're still in this."
Yes.
OK, let's start main.
I think we just need to push through.
For main we're serving vedarai,
which is a potato sausage with a bacon sour cream sauce.
You gotta finish peeling the potatoes.
Someone needs to grate the potatoes.
There's a lot of potato to peel and grate.
How many kilos do we need to do?
We'll probably do six. OK.
I'm peeling all six kilos of potatoes.
You are grating all six kilos of potatoes.
Brigita, do you think we're gonna impress anyone by this main?
I think it's so...
I think if we nail it, everyone would be really impressed.
Yeah, 'cause it's so bizarre as well.
This is a very traditional dish, potato sausage.
I don't think people maybe understand what that even is.
Alright. That's all the potatoes done.
Now, the onions.
If we deliver a strong main,
I think we have a very good chance
of still staying in this competition.
Add so much seasoning because it's so much potato.
A high score would mean a lot.
It wouldn't be huge because Lithuanian food's so different.
Are you happy with the mix mixture? Mm-hm.
The potato mix mixture is done.
It's time to start filling the casings.
I'm just gonna pull off a bit of the hog casing.
This dish is Brigita's
because I've never wanted to participate in making it.
It's just so hands-on for me.
I'm not a fan of touching that casing,
I think it's pretty strange.
Touching the intestines makes me nervous.
I have avoided it at all costs.
Low-key makes me want to gag.
Do you wanna smell it?
(LAUGHS)
It's literally organ.
Oh, let's start filling.
This is as traditional as it gets.
This is like the machine broke or something
and it's improvising, but it's not.
No, it's just done like this.
This apparatus that we use,
is what's used at the Lithuanian Club.
Alright. Alright.
Just funnel it in and let's close it up.
We've never found anything that works
better than a water bottle cut.
So we're just gonna use that.
What we know.
So you do it.
So I need a good mixture of everything, so.
Yeah.
Oh, sausage is the most unattractive thing.
Coming up...
It looks so unappetising.
..a dish so divisive...
PATRICIJA: I think this is a polarising dish
because it's just so strange.
..it splits the judges.
We're mates,
but I disagree on what you just said.
In Brisbane, the Lithuanian sisters
are keeping it traditional with their potato sausages for main.
Let's get this in the oven.
Time is of the essence.
They're going in.
We wanna get food in the oven.
We'll keep watching it. Yep.
(LAUGHING)
You've often asked us who's the head chef,
when you work together,
is there someone that is a head chef.
In your teams when you cook one dish and you cook another?
Yeah. We do the same.
Has there ever been a time where you've tasted the other's dish
and gone, "Hey, maybe you should do this to it."
Yeah. All time.
Like advice on this, though.
Yeah, but I take the criticism better than he does.
ALL: Whoa.
Oh, wow. You know that. You know that.
No. Yeah, you do.
No.
You'll be, "Oh, oh, Mr Potato, oh Mr Potato."
And I'd be like, "Oh bro. Like the sauce is not..."
"Oh. Oh. What do you know? Mr Potato."
OK. Do you want me to go further?
I'm talking about the day when the sauce got...
Oh, yeah. Yeah.
Always have a Plan B and that's me.
Here's the story, right,
someone paying $65,000 for 12 people to have dinner in this house.
It was for a charity, right.
So we did the menu, I've got the sauce,
I'm on the main course
'cause obviously I do main course better.
And I was quite busy
and I burnt the sauce like, Marmite burnt the sauce.
So what did I do?
Started frantically just open cupboards
of this huge kitchen.
But there's nothing in the cupboards.
There's no pots and pans.
But they've got the Gravox.
(LAUGHS)
Listen.
And the apple sauce and the mustard.
Soy sauce and a bit of miso.
(LAUGHING)
$65,000. Gravox.
(LAUGHS)
Always have Plan B.
(LAUGHING)
BRIGITA: Do you think just looking at this
is gonna be enough for everyone?
PATRICIJA: I think so. Yeah.
It's just so hearty and so filling, I think that that is plenty.
We're not serving anything else with the potato sausage for main
except the bacon and sour cream sauce.
It's what we do traditionally.
Are you happy to do the sauce?
You're gonna concentrate on that? Yeah.
We don't wanna play around with traditional recipes.
That's everything that's on the plate when we eat it.
We've heard from critiques in the past
from the judges that if a simple dish
is done right then it's a great dish.
Brigita, I'm starting to cook the onions for the main sauce.
Yep.
I've put in the pan a butter, bacon, sour cream.
Don't forget to season it as well.
Yeah, I know.
And salt.
For entree they said that there wasn't enough seasoning.
So we wanna make sure for the main, that everything's well seasoned.
Alright. I'm adding some dill to it.
And that we're doing
this really traditional dish justice.
Have you tried it? Not yet.
You can put too much extra salt in there
'cause the bacon's pretty salty, hey.
Yeah.
The sauce should be pretty salty
because it has to be very savoury on top of the potato.
Mm.
Did you like the flavours? The bacon and the onion?
If you bite into the bacon, it's really salty in some bits.
But then we don't have to season a whole dish.
Aaron, you're the butcher,
so when you see a potato sausage, is it freaking you out?
Yeah, it's very strange,
but I'm very much looking forward to it.
So I've never had anything like this potato sausage before.
I'm wondering, is there gonna be meat inside the sausage?
I know the casing is meat.
Yeah. I don't know.
I'm looking forward to the bacon
'cause there's some meat.
(LAUGHING)
How hard is it to make your own sausages?
Have you made 'em?
Like, it's a process.
Like there's a lot of technique that goes into that
to make sure that like,
that casing is filled perfectly
with no air bubbles, no rips.
You don't wanna split sausage.
(LAUGHTER)
You just had to go there, didn't you?
None of us have any idea what's about to come out.
Yeah, I feel like
that it could be pretty polarising.
It feels like a very heavy meal.
Mm-hm.
I'm hoping maybe there is something there,
just to lighten it up a little bit.
We want them to shine and you know,
for them to put their Lithuanian food on the plate.
But actually if they do well then we go home.
Oh, it's getting golden brown.
The sausages, they're starting
to look really nice and brown on top.
I'm gonna take it out.
I hope it's done.
Does it need more time in the oven?
I don't know until I cut it.
It's very doughy.
It might be a bit raw.
It's still a bit raw.
It needs a bit longer in the oven.
We need to put the sausages back in the oven,
let it cook for a little bit more.
Oh, come on.
We can't afford any room for error,
it's the main element of our main dish.
Come on, rapid heat.
It's a simple dish so there's nowhere to hide.
We need the main course to work because if not,
we're going home.
Come on. Come on.
In Brisbane, Patricija and Brigita
are preparing to serve their main course, potato sausage.
OK. It's got some better colouring on it.
But, is it cooked?
We really need it cooked all the way through.
It's the main element of our main dish.
Yeah. Without it, we have nothing for the main.
I think this is good to go.
I don't think we're gonna get any more colour.
I think it's ready.
Really? That's good.
We're putting food on the plate.
The potato sausage,
perfect consistency in the middle, that's a good sign.
Oh, thank god.
But I think this is a polarising dish
because it's just so strange.
How do you envision this?
Should we spoonful with some sauce over?
You cannot plate this main course in a nice way at all.
It looks so unappetising.
Presentation is not cute.
To me, to me they all look like schlongs.
Oh.
It tastes good, it just looks horrible
and we knew that.
It's all authentic.
It's literally what's it says on the menu, right?
Yeah, it's potatoes, it's creamy.
It's pig intestine.
It just ticks all the boxes.
OK. It's gotta go out.
Let's go. Go.
Main is served.
We have tried to plate it as pretty as we can,
but
Lithuanian food doesn't always look great on the plate.
But it tastes good.
COLIN: Thank you.
Thank you.
Enjoy your sausage.
NICK: Thank you so much.
(LAUGHS)
Shut up.
I mean, we're all thinking it. Why doesn't someone just say it?
No, I'm not thinking what you are thinking.
Mum, it looked like a poopy.
Working in pubs, I've cleaned up things
that look a lot like this sauce
and then it's on this potato sausage, that...
Looks like a snapped off log.
It doesn't look like something you should be eating.
(LAUGHS)
Sorry.
It was just a sausage with some sauce.
I think that we will be safe.
Can you just talk us through what we've got,
'cause this is a new one to me.
So we've got a potato stuffed sausage.
And bacon, sour cream sauce.
A, very traditional?
Yes. As traditional as it gets.
OK. Thank you.
(DRAMATIC MUSIC)
This dish is either they're really gonna love it
or gonna miss the mark.
And be misunderstood. Yeah.
Mm.
Thank you ladies. We'll talk to you after.
Thanks.
Bon appetit.
(INDISTINCTIVE CHATTER)
You know, heavy sauce, heavy big, fat, potato sausage.
The sauce was very strong.
I think that they went a little bit too generous on the salt.
I was surprised by this dish.
When you try the sauce and the potato sausage in one bite,
I actually enjoyed it.
Yeah. I'm gonna finish this plate.
It works for me.
It all works together.
I loved it.
I felt like I was eating a big fat gnocchi
shaped like a poo with brown gravy on it
and it tasted fantastic.
This is the first dish in a while
that I haven't finished.
The sausage on its own, there wasn't much flavour.
The sauce, overall salty and got a bit tiresome.
I think the sauce is a little bit heavy on salt,
which when it's paired with that sausage,
it sort of helps balance it out a little bit.
But it is, I think, overly seasoned.
I quite like salty food,
but not when my main course is over salted
and there's no escape from it.
The potato sausage itself, like by itself isn't really much.
But combined with the sauce
is when it works.
Well, in saying that after two courses,
who do you think is going home?
Honestly, at this stage, I think it's Patricija and Brigita.
I was gonna disagree with my teammate.
Oh.
I feel like there's a hair in this race
and I think Patricija and Brigita, they've got my vote.
I am worried, honestly,
like the beet soup.
Half the table liked it.
Half didn't. Yeah.
It's just making me feel sick to my stomach.
Yes, yeah.
The judges have said in the past that if a simple dish is done right,
then it's a good dish.
We're confident about it.
We love it.
Patricija and Brigita.
For main course, you served
"Vedarai with bacon, sour cream sauce."
Potato sausage,
I've had many, many, many dishes around the world,
and I've never had this one before.
The potato sausage
is not enjoyable.
The potato itself is
slightly undercooked and gluey
and I think it's missing little something.
But I think the sour cream and bacon sauce
is very addictive.
That sauce is really yummy.
We're mates, but I disagree.
The sauce for me was a disaster,
the sauce was just salt,
heavy cream.
It was already a heavy dish
that needed a lightning up,
peas, some shredded cabbage,
something sitting on top
would've been a totally different dish.
Thank you.
Thanks.
ALL: Thank you.
Colin said that he would add things like slaw on the side,
which we would never do.
It's very far from tradition.
I think we really don't know
where we're gonna sit on the leaderboard,
it all rides on this dessert.
Entree was pretty good from the judges, main was divided.
The table might be the same as well in their scoring,
so it all rides
on how well this dessert goes.
In Brisbane, Patricija and Brigita
are hoping to avoid elimination with their honey cake dessert.
How you feeling with everything? Yeah, I wanna get this dessert out.
For dessert we're serving medaus tortas,
which is a honey cake.
Looking good.
I actually didn't check the cake at all during the whole night
because I knew there just needed time
to set in between the layers.
Alright. I'm just cleaning this cake up.
How do you think we're doing on the leaderboard at the moment?
Are we going home or Amber and Mel?
I feel like these dishes could go either way.
I think for our menu dessert is pretty safe.
It's kind of a crowd pleaser.
Um...
Do you wanna start by smashing up all those biscuits...
Yes. ..and I'll make creme anglaise.
For the dessert we've prepped pretty much everything.
We just need to crumb the sides of the cake and make creme anglaise.
I'm hoping that it's silky smooth.
If there was no creme anglaise,
there's nothing really to add to the plate besides a piece of cake.
In the ice bath it goes. Ice bath.
Whip them together. Creme anglaise.
Banging.
COLIN: Have you had much honey cake, Anthony?
Never had a honey cake.
What are you expecting?
Bit of honey.
(LAUGHTER)
Bit of cake.
I think it'll just be a piece of cake, maybe soaked in honey.
Cakes are not so much my thing.
I don't like honey in desserts.
So, the pressure's on with the dessert
because there is a literal
bad desserts club on MKR and we're the two CEOs.
I'm sort of expecting a bit of a layered cake
even if it's just two layers,
something moist, a honey syrup is very sort of common,
um, with some citrus to,
you know, cut through like the sweetness.
I'm interested to see if it is like a cake, like soaked.
Maybe it could be layers,
I don't know, with like some cream or something in between.
Dessert was your sort of highlight, wasn't it?
It was.
If they bring out a cracker dessert, are you in a world of pain?
Yep.
No, I don't agree.
We had a good dessert.
I think if they bring out a good dessert, it's gonna be very close.
How much of a crumb do you want? Thick or?
Yep. Everything just as same as Mum does it.
We love this cake, it's Mum's recipe
and then she's given us clear instructions
of how to cook the cakes.
So if I mess that up, I probably will ignore her phone calls
for a couple weeks.
Do you wanna cut in half and see what it looks like?
Yeah.
When I slice the cake, it should have a good ratio
between biscuit and cream and it should all hold together.
It's looking good. Wow. Yeah.
The cream's looking very nice.
We're hoping that the dessert will be our saving grace.
Looks so much better than the main course.
It was pretty ballsy for us to serve traditional Lithuanian food.
It's large and in charge.
I really hope we've done enough to remain in the competition.
That's pretty. I like it.
Alright, let's get it out.
See what happens for the scores. OK, let's go.
Dessert is served.
Thank you.
Thank you very much.
I am impressed.
There are a lot of layers in this cake.
It's stacked.
It's got like, you know, 23 stories to it.
It's a skyscraper on the plate.
Amber and Mel got really good scores for their dessert,
but I wasn't a huge fan of it.
I really like our dessert over their dessert.
It all rides on how well this dessert goes.
Thank you ladies.
BOTH: Thank you.
Bon Appetit.
It's kind of like biscuit pastry.
It was light, it was fluffy.
I really enjoyed it.
There was way too much cream.
Mm.
I really enjoyed it.
Could've gone with a little more honey
but other than that, I really like this dessert.
I like the anglaise on its own.
I don't think it needed
to go with the cake.
Uh, I didn't get lots and lots of honey,
but I'm really enjoying the cake.
Amber and Mel.
I'm feeling a bit nervous.
There's things that I really, really like about it.
The flavour of the layers is beautiful,
there's like, I dunno, a spice or a ginger or something there,
but it's a very generous serving,
like I couldn't be able to eat all of that.
How do you feel about your position right now?
Um, I think we're,
I think it's very, I think it's gonna be very close.
Very close.
So 61 is the score to beat.
Yeah. Yeah.
We're not ready to go home.
Can I just say, this is close, this is to the wire.
Yeah. Yeah.
This race between Patricija and Brigita
and Amber and Mel to elimination is absolutely neck and neck.
(EXHALES)
My heart is beating through my chest.
Yeah, you can probably hear it.
I have a feeling this is gonna be a photo finish.
Patricija and Brigita, Amber and Mel,
they're kind of sitting neck and neck at the moment.
It's gonna be a very close score,
I'm keen to see what the judges say.
What we lacked in the main, we made up for in the dessert.
I think the dessert will be the best dish of the night.
So I'm hoping that we get some good critiques back from the judges.
Mm-hmm.
Ladies for dessert, you gave us medaus tortas.
A lot of work went into this dessert.
I wasn't expecting to like this dessert,
but I actually really liked this dessert.
I loved the cream,
I liked the texture of the layer,
I like the little bit of spice in there.
It's soft, but it's got texture.
So it's got that soft cream in the middle
and then each layer of the biscuit is very textural
and I really enjoy that.
But when there was place in front of me, I went, wow, this is huge.
I think you could have half the portion
and maybe just hit it with a bit more honey.
The creme anglaise, I think you just wanted to have
a little addition to make it special.
But I don't think you needed it.
The dessert was not a fail.
It was pretty great by the sounds of things,
we may have done enough to beat Amber and Mel.
It's gonna be time for the scores very soon.
So thank you very much ladies, we'll call you back.
Thanks. Thank you.
We hope they liked every single course,
but the first two were probably quite polarising.
We put the country on the map,
hopefully we've done everyone proud and...
Just have to wait for everyone's critiques and scores.
Yep.
As the last Instant Restaurant draws to an end,
it's now time for the guest teams
to critique Patricija and Brigita's dishes
and give them a score out of ten.
Cold beet soup.
I was thoroughly impressed compared to what I was expecting.
The potato in there was good,
could have done with some more salt,
but other than that, it was definitely a pass for me.
The lack of seasoning let that dish down.
Oh, absolutely.
I wasn't a huge fan of this dish.
It was really lacking in flavour for me
and I wasn't a fan of the texture.
Yeah, I didn't like the texture of it.
It was a miss for me. Yeah, me too.
Main, we've got the potato sausage.
Bacon and sour cream sauce.
The sauce was salty as,
they overcorrected the under seasoning.
Yeah.
There was something a little bit sort of different
about the texture with the potato. Yeah.
I didn't like the texture of it. No.
It was an average dish.
Maybe a bit below average actually for me for main.
Yeah.
I really liked the potato sausage.
It was like a gnocchi to me.
Yeah. And I loved that sauce.
I loved the, all the salt.
For a dish I've never had before, it was pretty good.
Dessert, honey cake.
The layers, like quite impressive
that something with that much cream wasn't overly sweet.
Yeah.
It, it was alright. Mm.
It's slightly missing the honey for what it was.
Yeah.
I overall enjoyed every dish pretty thoroughly.
So you're thinking six or five?
Six. Yep.
OK. It's a six. OK, we'll go six.
Thinking maybe a five. Five?
Yeah.
Nothing really blew me away.
No, I think it's in the middle of the road.
A five. I'm thinking a five as well.
For Patricija and Brigita's Instant Restaurant,
we scored them a four. Yeah.
It was below average. Yeah.
I didn't enjoy it. Did you enjoy it?
No, I didn't.
Is it a four?
Is it a three?
At the end of the day, we are in a competition
so we can't give scores away just because we feel bad.
We feel bad.
OK. Three. Give 'em a three.
Yep.
We are proud to have showcased Lithuanian dishes
and to put Lithuania on the map.
Even though we had a few speed bumps during our cook,
I think that we put out three good dishes.
Patricija and Brigita.
Now is the time where things get serious.
Amber and Mel with 61 points,
you are at the bottom of the leaderboard
and that means you're in danger of being eliminated.
So please take your place next to Patricija and Brigita.
Thank you.
We don't wanna go home, you know,
my heart was racing.
I actually felt, I felt ill.
I actually felt...
I felt, I had a vision of me, like just projectile vomiting.
(LAUGHS) Straight direct at the table.
And I'm like, hold it in. Hold it in.
Ah.
Patricija and Brigita,
the guest teams have given you a combined score of...
..23 out of 50.
We got the same guest team scores as Amber and Mel's.
Yeah. So that's hopeful.
I think I actually stopped breathing.
I think I just held my breath then
because I'm like, well, it's up to the judges now.
Yeah.
It's the last Instant Restaurant of the competition,
and after the guest scores,
Patricija and Brigita and Amber and Mel are tied on 23 points.
I've got my heart in my mouth.
What's gonna happen? We don't know.
This is neck and neck. Neck and neck.
Patricija and Brigita
need to beat Amber and Mel's score
of 61 to remain in the competition.
At the end of the night,
the lowest scoring team
will be eliminated.
It's now time to hear from the judges.
We put out three good dishes.
So I hope the judges appreciate the work that's gone into it.
Ladies, for entree, you served Lithuanian Saltibarsciai,
which is a cold beetroot soup.
I did enjoy this entree.
What you served us was something new.
I love the cold beetroot soup and the hot potato together.
A very traditional,
I like the theatre of eating the potato
with the actual beetroot dish.
But the little stickler for me
was not actually cooking the beetroot.
If you had cooked the beetroot,
we would've got a stronger flavour of the beetroot in the soup.
We never use fresh beetroot, we always use the vacuum sealed bags.
The score I'm giving you for your entree...
..is a seven.
For your entree tonight, I score you...
..a six.
Good score. Yeah.
Good start.
Two more courses to go.
You're hearing these numbers from the judges
and you're like, "Is that higher than mine, isn't?"
I think the entree was higher,
so I was feeling a bit nervous.
For main course you gave us vedarai
with bacon and sour cream sauce.
I like the idea of the potato in the sausage.
It's something I've never seen before,
but the sauce was a disaster.
It was way out of whack, it was too salty.
For me, the sauce killed the dish.
The potato, a mixture inside the casing wasn't cooked enough.
It was really elastic, thick and heavy.
I really enjoyed the bacon and sour cream sauce,
that was really full of flavour,
but I felt like it wasn't a complete main course for my liking.
I know we asked you for what you cook at home,
but I wanted more on the dish.
I wanted a lot more.
For your main course tonight I score you...
..a four.
This has been a very difficult one to judge,
even with my little knowledge of Lithuanian cuisine.
But I've got a judge of what I know about cooking.
So the score, I'm giving you for your main course...
..is a five.
Disappointing score.
We sort of thought doing this dish
you could go either way
they would really like it or really dislike it.
Mm-hmm.
But we scored lower... ..than Amber and Mel's main course.
It's anyone's game at the moment, isn't it?
You know, we didn't get great feedback for our entree in main.
So it's come down to dessert.
Ladies for dessert you served us medaus tortas,
which is a honey cake.
A very generous dessert.
Six layers of honey cake and cream.
I loved the element of the cream,
but you should have left off the anglaise, didn't need it.
Overall, massive dessert,
but I think it packed the best flavour of the night.
It was good, but I felt that
you should have drizzled a little bit more honey
over the top of it to get more honey flavour.
So the score I'm giving you for your dessert...
..is a seven.
For your dessert tonight I score you...
..a seven.
There was highs and lows in their scores like there was for ours.
I held my breath until they said the final score.
That gives you a grand total score of...
..59.
Sadly, your score's the lowest of the Instant Restaurants.
You've been eliminated from My Kitchen Rules.
Patricija and Brigita, thank you for sharing the food from your home.
Thank you. Thank you.
There's so much more than just traditional Lithuanian cooks.
We really wanted to showcase a lot more,
but also very glad
that we did such a ballsy move
and served traditional Lithuanian food.
I'm gonna really miss
the warm welcomes from Patricija.
(TENSE STING)
(LAUGHS)
With the lowest score,
Patricija and Brigita
are eliminated from the competition.
Amber and Mel,
you've just survived
and live to cook another day in My Kitchen Rules.
We are off to HQ baby. Yes!
BOTH: Woo-woo.
You're off to kitchen headquarters and the elimination cook-offs.
This is go time.
Within Kitchen HQ,
that is where the competition starts.
We have one focus.
We've come here to win.
We are the best cooks in this competition.
You are all standing in our way.
Captioned by Ai-Media ai-media.tv