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NARRATOR: Previously on MKR.

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From all across the country,

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nine teams completed
their Instant Restaurants.

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Oh, my word.

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(ALL EXCLAIMING)

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Oh, my god.
Cheers.

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With top teams from round one,
Radha and Prabha.

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It was just a perfect bite
every time.

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And round two, Sonia and Marcus.

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Woo-hoo!

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It's just beautiful. Perfect.

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Both earning fast track spots...

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The score I'm giving you
is a ten.

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..into the semifinals.

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Tonight, as the competition heats up
in Kitchen HQ,

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Manu Feildel and Colin Fassnidge

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are joined by the iconic
Nigella Lawson...

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I'm so excited.

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..as five teams fight...

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We can't believe it.

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We are very proud of ourselves.

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We don't just do barbecue.

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We are in this to win.

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It's amazing to be here
and after all this time.

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Watch out guys,
Tommy and Rach are back.

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(LAUGHTER)

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..for the last two.

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The competition is on!

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Go, go, go.

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Semi-final spots...

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Your survival depends on this dish.

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I want to be in the grand final.

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Come on guys!

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Why are you doing that?

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..as they look to stay in the race...

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Looking good.

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That's enough.

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Oh my god, look.

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..to be crowned this year's...

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Make it count.

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..MKR champions.

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Now it's time to see who goes
through to the semi-final.

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This is it.

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Wow.

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(ALL EXCLAIMING AND LAUGHING)

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I can't believe
it's actually happening.

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It's real.

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This place is a pressure cooker.

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Only the strong will survive.

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Oh, here we are, mate.

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Anthony, of course he's strong,
he's married to me.

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Check this out.

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Oh, wow.

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Hey Nick.

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See who's over there.

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Yeah.

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Hello.

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(LAUGHS AND SQUEALS)

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It is really nice to see Rach again,
that is for sure.

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Rachel's got my heart.

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How cool is this?

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Imagine this in your home.

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I'm like a little kid
in a candy store.

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Yeah.

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I just wanna go
and touch everything.

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Yeah, absolutely.

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Man, we're finally here. Eh?

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Hey. Bonsoir. Good evening.

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(CHEERING)

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Welcome to our house.

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Teams, welcome
to Kitchen Headquarters.

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You survived the Instant Restaurants

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and I can tell you now,

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it gets much easier from here.

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(LAUGHTER)

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No, it doesn't.

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(LAUGHTER)

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Every decision you make
from here on in,

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affects how you get further on
in the competition.

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It's tougher for us too.

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So, do you know what?

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We thought we'd get
a little help today.

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Please welcome the iconic,

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the queen of home cooking,
the wonderful, Nigella Lawson.

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(CHEERING)

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Hello.

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Hello boys.

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Mum is Nigella's biggest fan.

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Kisses all round.

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All I could do was just...

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Just breathe, breathe.

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So I'm getting to spend some time
with you lovely boys.

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See that smile.

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(LAUGHTER)

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See that?

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I hope you all know there's,

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there are few things in life

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I enjoy more than seeing home cooks
do what they love,

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and I hear great reports.

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We're about to cook
for Nigella Lawson.

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So how are you all feeling?

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I look at Mum,

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she's already crying,
so ugh.

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And I...

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I think you should ask Sonia.

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Sonia?

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(LAUGHTER)

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How are you? I'm...

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Standing metres away.

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(LAUGHS)

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Oh, you know what?
I'm not worth crying over.

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I'm very approachable.

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(LAUGHTER)

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I've been a fan
for a long time too.

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But Mum's a super fan.

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She would sit me down
and make me do my study,

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and the study
was watching Nigella.

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So let us tell you
what's gonna happen.

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Radha and Prabha,

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Sonia and Marcus

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as the winners of each group,

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you are safe

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and you've already earned your spot
in the semi-finals.

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Radha and Prabha, congratulations.

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Thank you.
Thank you so much.

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And what kind of mindset
are you in?

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We're ready.

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I love the way you look
at each other before you talk.

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(LAUGHTER)

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What do you feel is the secret
to your success?

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That the fact that we can read
each other's minds.

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Yeah, that's a bit frightening.

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Now, we told you
in the Instant Restaurants

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that every point would matter.

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So, Tommy and Rach,

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as the team

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with the next highest score

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from the Instant Restaurant rounds.

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Guess what?

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For this first round,
you are off the hook.

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What?

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So sit tight, round one,
round two, you are up.

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A free pass into
round two like...

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(EXHALES)

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But we've been out
of the kitchen for so long

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compared to everyone else.

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We were the first team to cook,

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so we are kind of
a little bit out of touch.

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OK.

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So you can head upstairs, start
observing, take notes if you want.

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Don't need to write them down.
I won't be testing you.

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Thank you Nigella.

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We have a bird's eye view of Nick,
don't we?

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It's very funny.

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For the rest of you,

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Nick and Christian,
Aaron and Chris,

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Claudean and Anthony

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and Amber and Mel,

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you'll be competing over two rounds.

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After the first round,

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one team will be eliminated

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after round two,

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two more will be sent home.

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Teams, round one.

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Behind you at each kitchen bench
are four fridges

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each with a different
hero ingredient inside,

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beef, pork, chicken,

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and fruit and veg.

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NICK: Oh, no. That's...

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We don't cook
much vegetarian.

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Definitely across
the board veg

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would probably be the least
favourite option.

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I'm sure you all have
your own favourites,

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but these are all wonderful cuts
and fresh produce from Woolworths

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and each one can help you create
something amazing.

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OK, let's get into it.

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Nick and Christian,
between you four teams,

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you guys had the highest score
in the Instant Restaurant.

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So you get to choose first.

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What are you hoping for?

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Pork would definitely
be our first choice.

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Do like a little bit of pork.

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Aaron and Chris,
what would you prefer?

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Yeah, pork, chicken, beef.

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OK, boys go pick a fridge.

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Yep.

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Getting the pork means that
Aaron and Chris don't get the pork.

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Oh, you better be nice
to us fridge.

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(LAUGHTER)

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I don't like that smile.

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(LAUGHTER)

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OK, rip the band aid off,
open that fridge.

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Oh.

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(CHEERING)

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(LAUGHS)

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Fruit and veg.
Fruit and veg.

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I was laughing.

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I was so relieved just to see
that veg was off the table.

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Someone's happy.

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Yeah. It's alright.

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We'll knock 'em out with
a veggie dish on their meat dish.

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Aaron and Chris
are puffing out their chest.

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"Yeah, we've got some of the meat",

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because they're meat cookers
and it's on.

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I can feel the tension in the room

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between the BD energy boys.

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Aaron and Chris, off you go.

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Good luck.

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This one?
Alright, let's do it.

210
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Open it.

211
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Oh.
Hey.

212
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What did you get?

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Pork.

214
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They're the barbecue boys.

215
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King of crackle.
King of crackle.

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They get the pork.

217
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This is a huge moment.
Yeah.

218
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They cook pork more
than any other protein.

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Yeah.

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It's a huge advantage.

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Claudean and Anthony,
it's your time to make a choice.

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After you, love.

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Chicken, beef.

224
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I'm not a fan of chicken
as everybody knows.

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Open Sesame.

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Oi.

227
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So Claudean doesn't eat chicken
and what do you know?

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It's chicken.

229
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Wow.

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It's a lot of chicken.

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(LAUGHTER)

232
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Oh quack, quack.
We get chicken.

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Anthony loves chicken.
Love chicken.

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So, Amber and Mel,
you got the final fridge

235
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and as we know it's beef.

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BOTH: Yay.

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They know they're
getting beef.

238
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They get told
they're getting beef.

239
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Oh wow.

240
00:10:12,905 --> 00:10:14,105
My god.

241
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I'm just looking at the beef.
Oh, the beef looks amazing.

242
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Oh there's short ribs. Wow.

243
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The marbling I could see
from where I was standing.

244
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Rack of prime rib
at the top.

245
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These girls
have got options.

246
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Teams to compliment
your chosen hero produce,

247
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in our storeroom you're gonna find

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an incredible selection
of fresh fruit and veg

249
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from our fresh food people,
Woollies.

250
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Now teams, we told you all along

251
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that your place on the leaderboard
would matter.

252
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Well in this round,

253
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this is where that really
comes into play.

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Each team will start cooking
five minutes after the next.

255
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Oh.

256
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It's OK.

257
00:11:02,625 --> 00:11:03,905
Whoa.

258
00:11:03,985 --> 00:11:05,465
Advantage Aaron and Chris,

259
00:11:05,545 --> 00:11:07,385
advantage
Nick and Christian.

260
00:11:08,985 --> 00:11:10,145
Bring it boys.

261
00:11:10,225 --> 00:11:13,625
So one team will be eliminated
after this cook off

262
00:11:13,705 --> 00:11:16,345
and Nick and Christian
are already ahead of us.

263
00:11:17,105 --> 00:11:21,185
So teams put your aprons on
and let's go.

264
00:11:22,585 --> 00:11:25,385
So veggies are not what
we were planning on cooking today.

265
00:11:25,465 --> 00:11:27,705
No, we wanted pork
but I think this is an opportunity

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for us to show our versatility.
Exactly.

267
00:11:29,945 --> 00:11:32,265
Alright, so pork,
what about like the Dong Po Rou,

268
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the Chinese braised pork belly?
The one...

269
00:11:34,225 --> 00:11:36,025
The same one we did
at competition and we won?

270
00:11:36,105 --> 00:11:37,265
Yeah.
Yeah.

271
00:11:37,345 --> 00:11:38,905
OK, so we've got chicken.

272
00:11:38,985 --> 00:11:42,185
The first thing that comes to
my mind is our family chicken,

273
00:11:42,265 --> 00:11:44,305
Carusi Italian chicken.
Italian chicken.

274
00:11:44,385 --> 00:11:46,905
So, what about we can make
the kibbeh balls,

275
00:11:46,985 --> 00:11:49,945
we bake them and we make a beautiful
yoghurt sauce, very traditional.

276
00:11:50,025 --> 00:11:56,385
Nick and Christian,
your time starts now.

277
00:11:57,065 --> 00:11:58,265
Let's go.

278
00:11:58,345 --> 00:12:01,225
Come on boys!
(CHEERING)

279
00:12:01,305 --> 00:12:02,505
Come on!

280
00:12:02,585 --> 00:12:03,865
Alright.
OK.

281
00:12:04,625 --> 00:12:05,705
Got spices.

282
00:12:05,785 --> 00:12:09,065
This Woolworths storeroom
is incredible.

283
00:12:09,145 --> 00:12:10,825
Cumin for the dukkha.

284
00:12:10,905 --> 00:12:13,425
That extra 15 minutes that we get

285
00:12:13,505 --> 00:12:17,625
means we can really focus
on highlighting this fresh produce

286
00:12:17,705 --> 00:12:21,265
and bringing together a dish
that we wouldn't usually cook.

287
00:12:21,345 --> 00:12:22,625
I'm gonna grab the silver beet.

288
00:12:22,705 --> 00:12:25,745
Everyone else has a safety blanket
of working with a protein.

289
00:12:26,505 --> 00:12:27,585
We don't.

290
00:12:27,665 --> 00:12:29,185
Oh, what do you reckon
as well about maybe,

291
00:12:29,265 --> 00:12:31,265
uh, getting some pomegranate arils
over the top of that as well.

292
00:12:31,345 --> 00:12:32,665
Bit of sweet.
A little bit of sweetness,

293
00:12:32,745 --> 00:12:34,065
a little bit of sour,
a little bit of fresh.

294
00:12:34,145 --> 00:12:36,625
We got one team going home
in 90 minutes,

295
00:12:36,705 --> 00:12:38,385
we can't leave any ideas behind.

296
00:12:38,465 --> 00:12:39,705
It's, it's scary.

297
00:12:41,305 --> 00:12:44,065
Alrighty, let's get some
chopping boards up straight away.

298
00:12:44,145 --> 00:12:46,305
Christian has the veggie fridge

299
00:12:46,385 --> 00:12:50,385
and I know he's gonna pull
some wanky recipe

300
00:12:50,465 --> 00:12:53,305
out of his, wanky bag of tricks

301
00:12:53,385 --> 00:12:55,985
and it's probably gonna have
a name this long.

302
00:12:56,065 --> 00:12:58,305
For this main, we are serving
dukkha roasted pumpkin

303
00:12:58,385 --> 00:12:59,505
with spanakorizo.

304
00:13:00,305 --> 00:13:02,185
I'm gonna get the,
the dukkha mix going.

305
00:13:02,265 --> 00:13:03,425
Yep.

306
00:13:03,505 --> 00:13:05,265
I'm gonna get this veggie stock on.

307
00:13:05,345 --> 00:13:09,225
Spanakorizo
is a traditional Greek dish

308
00:13:09,305 --> 00:13:12,185
that translate as spinach rice.

309
00:13:12,265 --> 00:13:14,185
So three tablespoons
of white sesame.

310
00:13:14,265 --> 00:13:16,745
So I'm just gonna combine
all the ingredients

311
00:13:16,825 --> 00:13:18,385
and then I'm just gonna blitz 'em up

312
00:13:18,465 --> 00:13:20,665
and that's gonna be the coating
for our pumpkin today.

313
00:13:21,865 --> 00:13:24,065
Aaron and Chris,
hope you are ready.

314
00:13:24,145 --> 00:13:26,345
Your time starts now.

315
00:13:26,425 --> 00:13:29,345
(CHEERING)

316
00:13:36,785 --> 00:13:38,425
I got there in the end, man.

317
00:13:39,945 --> 00:13:43,585
I'm looking around and I don't see
any barbecue anywhere,

318
00:13:43,665 --> 00:13:46,425
but Aaron and Chris
are very confident.

319
00:13:46,505 --> 00:13:47,665
Yep.

320
00:13:47,745 --> 00:13:49,825
And they're the ones
I've got my eye on.

321
00:13:49,905 --> 00:13:53,385
Alright, so I'm just gonna trim up
this pork belly.

322
00:13:53,465 --> 00:13:55,585
We're gonna be cubing it up as well,

323
00:13:55,665 --> 00:13:57,825
we wanna leave the skin on
for this one.

324
00:13:57,905 --> 00:13:59,625
So for the Woollies'
Fresh food Challenge,

325
00:13:59,705 --> 00:14:01,025
we are going to make Dong Po Rou,

326
00:14:01,105 --> 00:14:03,265
which is a Chinese style
braised pork belly.

327
00:14:03,345 --> 00:14:06,545
Super important to get this right,
need this nice and tender.

328
00:14:06,625 --> 00:14:09,225
And I think it's gonna be something
they're not expecting

329
00:14:10,225 --> 00:14:11,465
in terms of the skin.

330
00:14:11,545 --> 00:14:13,505
Always people think
about crispy skin

331
00:14:13,585 --> 00:14:15,905
when the word pork belly
is mentioned.

332
00:14:15,985 --> 00:14:17,585
We are not gonna deliver that today.

333
00:14:17,665 --> 00:14:20,145
It's totally different,
it's gonna blow their minds,

334
00:14:20,225 --> 00:14:22,305
they won't expect
what's coming.

335
00:14:22,385 --> 00:14:26,025
Like it's just such
a good like play on flavours.

336
00:14:26,105 --> 00:14:28,785
It's truly a party in your mouth.

337
00:14:29,625 --> 00:14:32,385
So we've done this before,
we've won an award with this dish.

338
00:14:32,465 --> 00:14:34,425
It has been proven
in barbecue competitions.

339
00:14:34,505 --> 00:14:35,865
It's one of our favourite dishes.

340
00:14:35,945 --> 00:14:38,625
I cannot see us going home
at the end of this round.

341
00:14:38,705 --> 00:14:39,985
He's cutting the meat up.

342
00:14:40,065 --> 00:14:41,345
They're halfway through their dish

343
00:14:41,425 --> 00:14:43,465
and we're still sat here waiting
to go into the storeroom.

344
00:14:43,545 --> 00:14:45,265
That's alright.
We're gonna catch them both.

345
00:14:46,185 --> 00:14:47,505
Claudean and Anthony.

346
00:14:47,585 --> 00:14:49,225
Yes.
How you feeling?

347
00:14:49,305 --> 00:14:50,665
Ready.
Let's go. Let's go.

348
00:14:50,745 --> 00:14:53,545
Your time starts now.

349
00:14:53,625 --> 00:14:54,905
(TIMER BEEPS)

350
00:14:54,985 --> 00:14:56,585
(CHEERING)

351
00:14:56,665 --> 00:14:58,145
Go Claudean. Go Anthony.

352
00:14:59,065 --> 00:15:02,265
Oh my god, look at this.
It looks so amazing.

353
00:15:02,345 --> 00:15:05,185
Oh my gosh.
Kitchen HQ is next level.

354
00:15:05,265 --> 00:15:07,585
We definitely need to up the ante.

355
00:15:07,665 --> 00:15:08,865
Lettuces.

356
00:15:08,945 --> 00:15:11,265
We'll get some tomatoes,
some garlic,

357
00:15:11,345 --> 00:15:13,505
of course every Italian
needs good garlic.

358
00:15:13,585 --> 00:15:16,265
I think we need to be
a little bit more refined

359
00:15:16,345 --> 00:15:19,465
and try and make it
a bit more restaurant quality

360
00:15:19,545 --> 00:15:21,785
as opposed to home quality cooking.

361
00:15:22,505 --> 00:15:23,665
Time.

362
00:15:23,745 --> 00:15:25,545
(TIMER BEEPING)
Watching that clock tick down.

363
00:15:25,625 --> 00:15:26,705
Yeah.

364
00:15:26,785 --> 00:15:28,425
Yes. They've been in there
for about two minutes now.

365
00:15:28,505 --> 00:15:30,825
I'm so anxious
just to get started.

366
00:15:30,905 --> 00:15:32,385
Yeah, absolutely.

367
00:15:32,465 --> 00:15:34,745
(CHEERING)

368
00:15:36,225 --> 00:15:40,385
Today we are going to do
our Carusi family chicken.

369
00:15:40,465 --> 00:15:43,265
In Abruzzo, they call it
housewives chicken.

370
00:15:43,345 --> 00:15:44,465
Mm-hmm.

371
00:15:44,545 --> 00:15:45,745
Um, it's well known.

372
00:15:45,825 --> 00:15:47,585
Great for us with all our kids.
Yeah.

373
00:15:47,665 --> 00:15:49,665
OK. So these need to be washed first

374
00:15:50,385 --> 00:15:51,985
and I need to get the chicken
in there.

375
00:15:52,065 --> 00:15:53,465
Yeah.
So you need to do all that.

376
00:15:53,545 --> 00:15:55,705
I'll give you the chicken.
No, you do the veggies honey.

377
00:15:55,785 --> 00:15:56,865
OK.

378
00:15:56,945 --> 00:15:59,105
We eat chicken all the time.
She just eats the skin.

379
00:15:59,185 --> 00:16:00,305
Yeah.

380
00:16:01,185 --> 00:16:02,505
It's good value.

381
00:16:02,585 --> 00:16:07,145
You can feed a good size family
with one chicken.

382
00:16:07,225 --> 00:16:10,265
OK. Give it a good glug
of olive oil.

383
00:16:10,345 --> 00:16:14,065
I'm just gonna massage
this beautiful chicken.

384
00:16:15,505 --> 00:16:17,265
They are quite big pieces.

385
00:16:19,265 --> 00:16:22,225
How on earth am I gonna cook
this chicken

386
00:16:22,305 --> 00:16:24,385
in the amount of time
that I've been given?

387
00:16:25,225 --> 00:16:26,945
(TIMER BEEPS)
Hey Claudean?

388
00:16:27,025 --> 00:16:28,865
Is this the same as cooking
at home, mate?

389
00:16:28,945 --> 00:16:31,185
You want me, you want me over there
to come check on you?

390
00:16:31,265 --> 00:16:32,665
Christian, we're in MKR now.

391
00:16:32,745 --> 00:16:34,505
You don't have to be
a wanker anymore.

392
00:16:34,585 --> 00:16:35,745
(LAUGHS) You wouldn't,

393
00:16:35,825 --> 00:16:37,465
you wouldn't love me
any other way mate.

394
00:16:37,545 --> 00:16:39,425
You wouldn't want me any other way.
Maybe I wouldn't.

395
00:16:39,505 --> 00:16:40,665
Maybe I wouldn't.

396
00:16:42,785 --> 00:16:44,265
Amber and Mel.
Yep.

397
00:16:44,345 --> 00:16:46,585
Your time starts now.

398
00:16:46,665 --> 00:16:47,905
BOTH: Woo.

399
00:16:47,985 --> 00:16:49,625
Go girls, you got this.
Come on.

400
00:16:49,705 --> 00:16:52,665
(CHEERING)

401
00:16:55,185 --> 00:16:57,865
We've got our Baharat spice.

402
00:16:57,945 --> 00:16:59,065
I need onion.

403
00:16:59,145 --> 00:17:01,665
So a staple in our home
is beef mince.

404
00:17:01,745 --> 00:17:02,865
Mince.

405
00:17:02,945 --> 00:17:05,865
We use mince all the time,
very home cooked meals though.

406
00:17:05,945 --> 00:17:07,585
Um...
Bit of spag bol.

407
00:17:07,665 --> 00:17:08,905
Yeah.
Lasagne.

408
00:17:08,985 --> 00:17:10,905
Absolutely, some meatballs.
Some meatballs.

409
00:17:10,985 --> 00:17:12,465
Is that mint?
Oh, what have I got?

410
00:17:12,545 --> 00:17:14,985
But you know, look,
we are in the quarter finals,

411
00:17:15,065 --> 00:17:17,305
we need to step it up
so we will elevate it

412
00:17:17,385 --> 00:17:18,865
for it to be
a competition dish.

413
00:17:19,825 --> 00:17:23,625
For main course today we're serving
kibbeh with yoghurt sauce.

414
00:17:23,705 --> 00:17:25,865
Adding lots and lots of mint
to this kibbeh,

415
00:17:25,945 --> 00:17:28,465
that's really where a lot
of the flavour comes from.

416
00:17:28,545 --> 00:17:29,985
Kibbeh is Lebanese food.

417
00:17:30,065 --> 00:17:35,025
Basically a combination
of meat and fine grain wheat.

418
00:17:35,105 --> 00:17:36,745
Lebanese spices.

419
00:17:37,385 --> 00:17:38,505
Oh, might need to...

420
00:17:39,385 --> 00:17:40,665
Oh, my eyes.

421
00:17:40,745 --> 00:17:44,345
In our case today we are sort of
taking it to the next level,

422
00:17:44,425 --> 00:17:47,425
and we're gonna be stuffing it
with minced meat, pine nuts,

423
00:17:47,505 --> 00:17:49,425
those beautiful spices and onion.

424
00:17:49,505 --> 00:17:52,065
Interesting choice of meat
with a fridge full of...

425
00:17:52,145 --> 00:17:53,625
Yes.
..all those cuts.

426
00:17:53,705 --> 00:17:55,465
I suppose they were slightly alarmed

427
00:17:55,545 --> 00:17:57,385
because they're at
a time disadvantage

428
00:17:57,465 --> 00:18:00,425
and those of us who fed children
for many years know,

429
00:18:00,505 --> 00:18:02,225
you know,
rely on mince quite a lot.

430
00:18:02,305 --> 00:18:03,385
Yes.

431
00:18:03,465 --> 00:18:06,425
So this is of course
my mother-in-law's recipe.

432
00:18:06,505 --> 00:18:08,585
I'm an Aussie girl,
you know,

433
00:18:08,665 --> 00:18:11,145
learning how to cook
Lebanese food.

434
00:18:11,225 --> 00:18:13,825
We didn't get great scores
in our Lebanese dishes

435
00:18:13,905 --> 00:18:15,425
at our Instant Restaurant.

436
00:18:15,505 --> 00:18:18,785
So there is a bit of expectation
here for me to get this right.

437
00:18:18,865 --> 00:18:20,665
Not making that same
mistake again.

438
00:18:20,745 --> 00:18:22,905
We're using the proper
Lebanese spice.

439
00:18:22,985 --> 00:18:26,865
The Baharat spice.
Yes, and season, season, season.

440
00:18:27,585 --> 00:18:29,225
(TIMER BEEPING)

441
00:18:31,665 --> 00:18:34,025
So how long do we want them,
the pumpkin in?

442
00:18:34,105 --> 00:18:36,105
Pumpkin's gonna be in
for 50 minutes.

443
00:18:36,185 --> 00:18:38,545
OK, so Nick and Christian
are doing

444
00:18:38,625 --> 00:18:42,505
dukkha roasted pumpkin
with spanakorizo.

445
00:18:42,585 --> 00:18:44,545
No one wanted the vegetable fridge,

446
00:18:44,625 --> 00:18:46,625
but it's the one
I'm most excited about.

447
00:18:46,705 --> 00:18:47,825
Me too.

448
00:18:47,905 --> 00:18:49,065
This is looking good, Christian.

449
00:18:49,145 --> 00:18:50,225
Looking good?

450
00:18:50,305 --> 00:18:51,705
Pumpkin's in the oven bro.

451
00:18:51,785 --> 00:18:52,905
Alright.

452
00:18:52,985 --> 00:18:54,865
Let's go!
Come on teams!

453
00:18:54,945 --> 00:18:56,145
Come on.

454
00:18:56,225 --> 00:18:58,025
Hey Nick, did you hear
who's yelling for you up there mate?

455
00:18:58,105 --> 00:18:59,225
Hi, Rach.

456
00:18:59,305 --> 00:19:00,385
Hey Nick.

457
00:19:00,465 --> 00:19:01,625
(LAUGHTER)

458
00:19:01,705 --> 00:19:03,905
But soft, what light
from yonder window breaks.

459
00:19:03,985 --> 00:19:06,545
What's that? I can't hear you,
you are so far away.

460
00:19:06,625 --> 00:19:07,785
(LAUGHTER)

461
00:19:07,865 --> 00:19:10,505
It is the east
and Rachel is my sun.

462
00:19:10,585 --> 00:19:12,545
Oh my god.

463
00:19:13,785 --> 00:19:15,585
Oh, alright. Bromeo.

464
00:19:16,785 --> 00:19:18,305
I think he's missed you Rach.

465
00:19:18,385 --> 00:19:22,465
So I am tying this pork up
so it holds its shape

466
00:19:22,545 --> 00:19:24,105
and doesn't fall apart on us.

467
00:19:24,185 --> 00:19:25,865
I know it's time consuming,

468
00:19:25,945 --> 00:19:27,865
but I also know the benefits
of tying it.

469
00:19:28,665 --> 00:19:30,105
Um, do you want me to help you tie?

470
00:19:30,185 --> 00:19:31,265
Yeah.

471
00:19:31,345 --> 00:19:33,025
We need to get that
in the pressure cooker

472
00:19:33,105 --> 00:19:36,065
because that's gonna take the most
amount of time for this cook.

473
00:19:36,145 --> 00:19:38,665
OK, I'm gonna pop this in the oven.

474
00:19:38,745 --> 00:19:42,705
So they're doing Carusi Italian
chicken with roast vegetable salad.

475
00:19:42,785 --> 00:19:44,145
Very large portion off.

476
00:19:44,225 --> 00:19:45,625
Yes, very large.

477
00:19:45,705 --> 00:19:48,945
I think we'll just get a nice brown
crisp on that to start with.

478
00:19:49,025 --> 00:19:50,145
Yep.

479
00:19:50,225 --> 00:19:51,505
The chicken is the hero of our dish,

480
00:19:51,585 --> 00:19:56,545
but I have decided to make
a vegetable salad.

481
00:19:56,625 --> 00:19:58,065
You know, I want it to be rustic.

482
00:19:58,145 --> 00:19:59,625
Something I've never ever put

483
00:19:59,705 --> 00:20:02,945
with this Carusi chicken dish
before.

484
00:20:03,025 --> 00:20:07,225
Um, if you could turn this oven up
a bit, that would be good.

485
00:20:08,065 --> 00:20:11,105
And I have also decided
that I'm going to make the bread.

486
00:20:12,305 --> 00:20:14,305
Smells good.
Is that up? What's that on now?

487
00:20:14,385 --> 00:20:15,625
It's all on 250.

488
00:20:15,705 --> 00:20:17,385
250.
That's as high as it'll go.

489
00:20:17,465 --> 00:20:18,665
OK.

490
00:20:18,745 --> 00:20:21,745
I'm hoping that I haven't
over complicated things.

491
00:20:21,825 --> 00:20:23,865
We just usually have it on the tray

492
00:20:23,945 --> 00:20:26,185
in the middle of the table
with the bread and the salad.

493
00:20:27,025 --> 00:20:28,225
Claudean and Anthony.

494
00:20:28,305 --> 00:20:31,185
They're people who love to share
the food of love,

495
00:20:31,265 --> 00:20:33,625
but it's more about quantity
versus quality

496
00:20:33,705 --> 00:20:36,545
and I hope they're gonna be able
to serve something delicious.

497
00:20:36,625 --> 00:20:38,905
I mean it, there's an awful
lot going on

498
00:20:38,985 --> 00:20:41,945
and I don't know whether
they can get everything

499
00:20:42,025 --> 00:20:43,585
as it should be in this time.
Yeah.

500
00:20:43,665 --> 00:20:45,745
(CHEERING)

501
00:20:45,825 --> 00:20:47,545
I'm just gonna add
a little bit more salt.

502
00:20:47,625 --> 00:20:50,745
We have got the shells, the filling.

503
00:20:50,825 --> 00:20:53,065
We're gonna spoon
in our mixture, yeah?

504
00:20:53,145 --> 00:20:55,545
Like just, you know, one in a bit.

505
00:20:55,625 --> 00:20:56,745
Yep.

506
00:20:56,825 --> 00:20:58,025
Amber and Mel. Hello.

507
00:20:58,105 --> 00:21:00,025
BOTH: Hi.
How are you?

508
00:21:00,785 --> 00:21:02,185
What are you guys making?

509
00:21:02,265 --> 00:21:03,905
Kibbeh in yoghurt sauce.

510
00:21:03,985 --> 00:21:04,985
Yum.

511
00:21:05,065 --> 00:21:06,745
It's one of my kids'
favourites actually.

512
00:21:06,825 --> 00:21:08,705
Mel, how many kids do you have?

513
00:21:08,785 --> 00:21:10,585
Um, two girls.
Eight and 11.

514
00:21:10,665 --> 00:21:12,505
Aw.
And Amber's got three girls.

515
00:21:12,585 --> 00:21:13,905
Oh, three.

516
00:21:13,985 --> 00:21:15,305
I know. Check out my figure.

517
00:21:15,385 --> 00:21:16,865
(LAUGHTER)

518
00:21:17,705 --> 00:21:19,105
Our girls.
Oh my gosh.

519
00:21:19,185 --> 00:21:23,265
Our girls, our family and friends
are all cheering us on back at home.

520
00:21:23,345 --> 00:21:24,785
I got messages...
Yes.

521
00:21:24,865 --> 00:21:26,265
..from the girls again.
Yes.

522
00:21:26,345 --> 00:21:27,985
Not to come back
without the moolah.

523
00:21:28,065 --> 00:21:29,425
Without the moolah. Oh my gosh.

524
00:21:29,505 --> 00:21:31,625
"Mumma bring home that moolah."

525
00:21:31,705 --> 00:21:32,945
So.

526
00:21:33,025 --> 00:21:34,345
Yes, they're ready to go in now.

527
00:21:34,425 --> 00:21:36,265
We need to get these kibbeh balls
in the oven now so they cook.

528
00:21:36,345 --> 00:21:37,585
I know. I know.

529
00:21:37,665 --> 00:21:38,865
If they don't cook evenly,

530
00:21:38,945 --> 00:21:40,985
if they're golden and crispy,
we could be in trouble.

531
00:21:41,065 --> 00:21:42,305
Amber, These are going in.

532
00:21:42,385 --> 00:21:43,545
Yep.

533
00:21:43,625 --> 00:21:46,305
(CHEERING)

534
00:21:46,385 --> 00:21:47,825
(TIMER BEEPING)

535
00:21:48,905 --> 00:21:51,265
The presentation with this string
as well looks nice, right.

536
00:21:51,345 --> 00:21:52,385
Yeah.

537
00:21:52,465 --> 00:21:53,545
Chris and Aaron with that pork,

538
00:21:53,625 --> 00:21:55,625
they're tying up individual
pieces of kitchen string.

539
00:21:55,705 --> 00:21:56,785
Little cubes.

540
00:21:56,865 --> 00:21:58,145
Little cubes of pork...
And he's tying it.

541
00:21:58,225 --> 00:21:59,345
..getting tied.

542
00:21:59,425 --> 00:22:01,985
They look like baby presents that
you've put on the Christmas tree.

543
00:22:02,065 --> 00:22:03,625
And why is he wasting
so much time?

544
00:22:08,385 --> 00:22:12,385
I am wondering how fast
can he untie those little,

545
00:22:12,465 --> 00:22:15,825
tiny pieces of pork
in time to plate that up?

546
00:22:15,905 --> 00:22:17,225
Why are you doing that?

547
00:22:17,305 --> 00:22:19,945
Just, so when you're picking it up
with the tongs at the end,

548
00:22:20,025 --> 00:22:22,545
it's gonna stop all the layers
from separating in the end.

549
00:22:22,625 --> 00:22:24,425
I mean it's,
it is taking a long time.

550
00:22:24,505 --> 00:22:25,785
Yeah. Oh, it definitely does.

551
00:22:25,865 --> 00:22:27,465
You're running out of time though.
Yeah.

552
00:22:28,265 --> 00:22:29,585
(TIMER BEEPING)

553
00:22:30,745 --> 00:22:32,345
What do you think?
I don't know.

554
00:22:32,425 --> 00:22:33,785
Like, I mean obviously not tying it,

555
00:22:33,865 --> 00:22:37,065
you run the risk of if you overshoot
the pork in the pressure cooker,

556
00:22:37,145 --> 00:22:38,425
it's gonna fall apart.

557
00:22:38,505 --> 00:22:40,265
You're not gonna get a,
you're not gonna get a shape.

558
00:22:40,345 --> 00:22:42,465
I don't want to get to the end
and have pork belly

559
00:22:42,545 --> 00:22:45,585
just collapse on us or fall apart
as we're taking it out of the pot.

560
00:22:45,665 --> 00:22:46,825
No.

561
00:22:47,505 --> 00:22:48,745
Uh...
You still get the shape,

562
00:22:48,825 --> 00:22:50,505
you can still sit it up
in the ramekins.

563
00:22:50,585 --> 00:22:52,145
I know time is ticking

564
00:22:52,225 --> 00:22:55,985
but we're in an elimination
cook off, every detail matters.

565
00:23:01,240 --> 00:23:02,720
(TIMER BEEPING)

566
00:23:02,800 --> 00:23:04,840
(CHEERING)

567
00:23:07,160 --> 00:23:09,240
And why is he wasting
so much time?

568
00:23:11,680 --> 00:23:15,040
So I'm tying this pork for our
Chinese style braised pork belly.

569
00:23:15,120 --> 00:23:16,640
Nigella and Colin stop by.

570
00:23:16,720 --> 00:23:18,080
Why are you doing that?

571
00:23:18,160 --> 00:23:20,840
Just, so when you're picking it up
with the tongs at the end,

572
00:23:20,920 --> 00:23:24,360
it's gonna stop, stop it all the
layers from separating at the end.

573
00:23:24,440 --> 00:23:25,640
What do you think?

574
00:23:25,720 --> 00:23:26,800
I don't know.

575
00:23:26,880 --> 00:23:27,960
Time is ticking.

576
00:23:28,040 --> 00:23:30,400
Do we continue tying them?
Do we unstring them all?

577
00:23:33,440 --> 00:23:37,160
I am not gonna disregard a comment
like that from someone like Colin.

578
00:23:37,240 --> 00:23:38,600
No, let's get it off.

579
00:23:38,680 --> 00:23:40,920
So all the pork belly's now gonna
go in skin side down

580
00:23:41,000 --> 00:23:43,680
because we want to
get that skin nice and soft.

581
00:23:47,160 --> 00:23:49,080
Braising liquid is going in.

582
00:23:49,800 --> 00:23:53,080
We need to now really be careful
of the pork belly falling apart

583
00:23:53,160 --> 00:23:55,520
as we remove it later on
in this cook to plate it up.

584
00:23:56,400 --> 00:23:57,920
Alright, let's get these lids on.

585
00:23:58,840 --> 00:24:01,360
Aaron just undid his work
in their main course.

586
00:24:01,440 --> 00:24:02,680
They're pushed
for time now.

587
00:24:02,760 --> 00:24:06,080
Yeah. So we can see the pressure's
like definitely getting to them.

588
00:24:06,160 --> 00:24:07,440
Getting to them. Yeah.

589
00:24:07,520 --> 00:24:08,720
(TIMER BEEPING)

590
00:24:08,800 --> 00:24:12,080
Teams, you got 45 minutes left.
Let's go!

591
00:24:12,160 --> 00:24:14,760
(CHEERING)

592
00:24:15,480 --> 00:24:16,680
Passing with knives.

593
00:24:16,760 --> 00:24:17,880
We chef.

594
00:24:17,960 --> 00:24:19,720
Turn it over.
Turn it over and get it back in.

595
00:24:19,800 --> 00:24:21,440
Oh, did we... We didn't put
olive oil on them.

596
00:24:23,080 --> 00:24:24,520
We're nervous.

597
00:24:24,600 --> 00:24:26,240
I'm gonna have to pull
these all the way out.

598
00:24:26,320 --> 00:24:27,640
Yep. I'll just do it.
Just hold it. Hold it...

599
00:24:27,720 --> 00:24:29,520
No, because the heat's gonna leave.
Oh, OK. Alright.

600
00:24:29,600 --> 00:24:33,040
One team will be eliminated
after this cook.

601
00:24:33,120 --> 00:24:34,640
What's the dream, Christian?

602
00:24:34,720 --> 00:24:39,400
What's the dream like being
in this HQ, I want to be,

603
00:24:40,200 --> 00:24:41,480
I want to be in the grand final.

604
00:24:41,560 --> 00:24:43,720
Mate, I want to,
I want to be looking up there

605
00:24:43,800 --> 00:24:45,720
where the other teams
are right now.

606
00:24:45,800 --> 00:24:49,200
I want to see my mum
and my brothers.

607
00:24:49,280 --> 00:24:51,200
(LAUGHS) You didn't have to
say that, you didn't.

608
00:24:51,280 --> 00:24:52,520
I did have to say it.

609
00:24:52,600 --> 00:24:54,880
Of course I had to say it,
like that's what we are here for.

610
00:24:54,960 --> 00:24:56,680
That's what...
That's what we're here for bro.

611
00:24:56,760 --> 00:24:58,680
Nick and Christian
are very emotional guys.

612
00:24:58,760 --> 00:24:59,800
Yeah.

613
00:24:59,880 --> 00:25:02,040
Uh, I feel like they're very
invested in the competition.

614
00:25:02,120 --> 00:25:05,080
When you're passionate about
something, you bloody cry.

615
00:25:05,160 --> 00:25:06,560
I'm just really proud of you.

616
00:25:09,160 --> 00:25:12,080
Don't say that, now you're
gotta make me cry.

617
00:25:12,160 --> 00:25:14,200
OK, boys.
Nick, Christian, how you doing?

618
00:25:14,280 --> 00:25:15,440
You look...

619
00:25:15,520 --> 00:25:16,960
Oh, you've upset him now.

620
00:25:17,040 --> 00:25:18,800
No, he, he made me cry.

621
00:25:18,880 --> 00:25:20,480
He told me he was proud of me.

622
00:25:20,560 --> 00:25:22,240
I hope it's happy tears
not sad tears.

623
00:25:22,320 --> 00:25:23,480
It's very, very happy tears.

624
00:25:23,560 --> 00:25:27,280
Two men in their mid-30s
having a little tear.

625
00:25:27,360 --> 00:25:30,400
And then in swans Nigella Lawson.

626
00:25:30,480 --> 00:25:32,320
Hi Nigella.
Hi.

627
00:25:32,400 --> 00:25:34,160
Now you've got a lot of elements
going on, haven't you?

628
00:25:34,240 --> 00:25:35,360
We do.

629
00:25:35,440 --> 00:25:36,560
So you've got the pumpkin.

630
00:25:36,640 --> 00:25:37,680
BOTH: Yep.

631
00:25:37,760 --> 00:25:39,560
So we're gonna be topping it off
with some pomegranate arils.

632
00:25:39,640 --> 00:25:40,640
Yes.

633
00:25:40,720 --> 00:25:42,360
Uh, so that's gonna be that
sort of brightness and crunch.

634
00:25:42,440 --> 00:25:43,840
I was gonna say
'cause you need a bit,

635
00:25:43,920 --> 00:25:46,000
you need to make sure pumpkin
can be very sweet and quite dense.

636
00:25:46,080 --> 00:25:47,160
BOTH: Yeah.

637
00:25:47,240 --> 00:25:49,720
Well you know, I may
your confidence be rewarded.

638
00:25:49,800 --> 00:25:50,880
Thank you very much.

639
00:25:50,960 --> 00:25:52,800
And may I be rewarded
when I eat it?

640
00:25:52,880 --> 00:25:54,160
That's what we're hoping for,
thank you.

641
00:25:54,240 --> 00:25:55,400
Thanks you.

642
00:25:55,480 --> 00:25:57,000
This is us.
Yeah.

643
00:25:57,080 --> 00:25:58,720
We're a couple
of emotional wrecks.

644
00:25:58,800 --> 00:25:59,920
How are you?

645
00:26:00,000 --> 00:26:01,320
We're a little bit broken.

646
00:26:02,640 --> 00:26:05,040
OK. Need to get the sauce on
so it's got time

647
00:26:05,120 --> 00:26:07,600
just to like get
all the flavours in there.

648
00:26:09,440 --> 00:26:13,280
We're gonna sit these beef kibbehs
in a lovely yoghurt sauce.

649
00:26:13,360 --> 00:26:16,920
So I just wanna mix the yoghurt in

650
00:26:18,000 --> 00:26:19,800
with some water first

651
00:26:19,880 --> 00:26:21,280
'cause I don't want this to curdle.

652
00:26:21,360 --> 00:26:24,680
Putting lemon juice
and yoghurt together on a heat,

653
00:26:24,760 --> 00:26:26,440
there is a chance
that it could curdle.

654
00:26:26,520 --> 00:26:27,640
Yeah.

655
00:26:27,720 --> 00:26:29,320
So I'm just adding
all the lemon now.

656
00:26:29,400 --> 00:26:32,640
But also I need enough heat in there
to actually get it thick as well.

657
00:26:34,640 --> 00:26:37,040
Amber and Mel
start taking out yoghurt

658
00:26:37,120 --> 00:26:39,440
and putting in a pot
and cooking the yoghurt.

659
00:26:39,520 --> 00:26:41,640
Should that be on low heat
or what's going on?

660
00:26:41,720 --> 00:26:44,440
I was like Prabha,
are we getting split yoghurt?

661
00:26:44,520 --> 00:26:47,680
OK, that's it.
You've got 15 minutes left.

662
00:26:47,760 --> 00:26:50,640
(CHEERING)

663
00:26:50,720 --> 00:26:52,520
Alright man,
my favourite part.

664
00:26:52,600 --> 00:26:54,920
So Aaron and Chris
are doing a Dong Po Rou

665
00:26:55,000 --> 00:26:57,080
with special rice
and bok choy.

666
00:26:57,160 --> 00:26:59,080
Let's hope the rice
is very special.

667
00:26:59,960 --> 00:27:03,560
What makes this rice special
is the vermicelli egg pasta.

668
00:27:04,480 --> 00:27:08,400
I crush that up, I put it into a pan
and then I start layering flavours.

669
00:27:08,480 --> 00:27:11,720
Alright, so I'm just getting colour
on this vermicelli egg pasta.

670
00:27:11,800 --> 00:27:15,640
The star anise, the cinnamon,
we've got garlic,

671
00:27:15,720 --> 00:27:17,480
great compliment
for Asian flavours.

672
00:27:17,560 --> 00:27:19,920
This is like
a specialty at my house.

673
00:27:20,000 --> 00:27:21,320
We always bust this rice out,

674
00:27:21,400 --> 00:27:23,440
we just change it up
with the aromatics.

675
00:27:23,520 --> 00:27:26,520
It's one of those days where
you have to be on point.

676
00:27:26,600 --> 00:27:29,440
You know, if you don't execute
to your fullest potential,

677
00:27:29,520 --> 00:27:31,360
you are going home.

678
00:27:31,440 --> 00:27:32,840
In terms of serving,

679
00:27:32,920 --> 00:27:36,360
should we make the fried bread
like that?

680
00:27:38,240 --> 00:27:41,360
It's nicer to rip
your own bread open, no?

681
00:27:41,440 --> 00:27:42,760
Yeah, but we're in a competition.

682
00:27:42,840 --> 00:27:44,720
Do you just wanna dump
a bit of fried bread on a plate?

683
00:27:44,800 --> 00:27:46,040
Do you know what I mean?

684
00:27:46,120 --> 00:27:49,720
Look, it's a real hard place
to be in kitchen HQ.

685
00:27:49,800 --> 00:27:52,120
It's actually quite confronting.

686
00:27:52,200 --> 00:27:55,400
So this is very different
to how we cook at home, isn't it?

687
00:27:56,520 --> 00:28:00,800
It's totally, totally got me
out of my comfort zone.

688
00:28:00,880 --> 00:28:03,600
What we might do is we might serve
one carrot like this.

689
00:28:03,680 --> 00:28:05,280
Just wait, I've gotta
carry them all the same.

690
00:28:05,360 --> 00:28:06,800
I'm showing you, like that.

691
00:28:06,880 --> 00:28:09,520
I'm worried about
the presentation of our food.

692
00:28:09,600 --> 00:28:11,920
But that's not the same.
That's what... Oh, OK.

693
00:28:12,840 --> 00:28:15,560
Is this going to be good enough
for the judges?

694
00:28:15,640 --> 00:28:18,160
Is this going to be
a competition dish?

695
00:28:18,240 --> 00:28:19,360
My goodness.

696
00:28:19,440 --> 00:28:20,960
(TIMER BEEPING)

697
00:28:21,040 --> 00:28:22,960
Alright,
so that pork is looking good.

698
00:28:23,040 --> 00:28:25,080
So opening the lid
of these pressure cookers

699
00:28:25,160 --> 00:28:26,520
to get the pork belly out,

700
00:28:26,600 --> 00:28:29,240
we need to pick it up
without it falling apart.

701
00:28:29,320 --> 00:28:30,680
I pick a piece up...

702
00:28:32,120 --> 00:28:33,280
..and it's held together.

703
00:28:33,360 --> 00:28:34,520
Alright, sick.

704
00:28:34,600 --> 00:28:36,720
One team is going home
at the end of this round.

705
00:28:36,800 --> 00:28:38,080
It ain't gonna be us.

706
00:28:38,160 --> 00:28:40,200
We are the ultimate team.
Are we the ultimate team?

707
00:28:40,280 --> 00:28:41,840
Hell no.

708
00:28:41,920 --> 00:28:43,160
That's not gonna happen.

709
00:28:43,240 --> 00:28:44,320
What do you reckon Nico?

710
00:28:44,400 --> 00:28:45,680
I reckon we're ready
to start plating.

711
00:28:45,760 --> 00:28:46,880
Yep.

712
00:28:48,880 --> 00:28:51,440
Five minutes on the clock.
Let's go!

713
00:28:51,520 --> 00:28:55,160
(CHEERING)

714
00:28:55,240 --> 00:28:58,280
My biggest concern about this dish
is the texture,

715
00:28:58,360 --> 00:29:00,760
we don't want it
to be one note.

716
00:29:00,840 --> 00:29:03,280
Do you wanna do this and then I'll
start with the over the tops?

717
00:29:03,360 --> 00:29:05,720
That's why we've got
the arils of pomegranate,

718
00:29:05,800 --> 00:29:07,160
why we've got the pepitas.

719
00:29:07,240 --> 00:29:08,360
Where do you want the feta?

720
00:29:08,440 --> 00:29:10,160
Sort of through the middle
onto the pumpkin?

721
00:29:10,240 --> 00:29:11,440
Yeah.

722
00:29:11,520 --> 00:29:12,920
So the consistency's
a little bit thinner

723
00:29:13,000 --> 00:29:14,560
than I would like it to be.

724
00:29:14,640 --> 00:29:16,000
Go, go, go need some tongs.

725
00:29:16,080 --> 00:29:17,560
Tongs.
Yeah.

726
00:29:17,640 --> 00:29:18,960
(TIMER BEEPING)

727
00:29:19,040 --> 00:29:22,000
Let's go. Final push guys,
we got one minute left!

728
00:29:22,080 --> 00:29:23,200
Come on!

729
00:29:23,280 --> 00:29:24,880
(CHEERING)

730
00:29:24,960 --> 00:29:26,080
Bit more crunch?

731
00:29:26,160 --> 00:29:27,240
Yeah.

732
00:29:28,080 --> 00:29:30,960
Just check that I've got
every element on the plate

733
00:29:31,040 --> 00:29:32,640
that I, not too much of that.

734
00:29:32,720 --> 00:29:35,200
It seems Claudean and Anthony
taking on this element,

735
00:29:35,280 --> 00:29:37,600
a bread element,
more vegetables, a salad.

736
00:29:37,680 --> 00:29:39,080
There's a lot going on.

737
00:29:39,160 --> 00:29:40,320
It's a risk.

738
00:29:41,440 --> 00:29:43,040
Alright, all the bok choy's in.

739
00:29:43,120 --> 00:29:45,440
I've plated 'em all.
I'm just saucing them now.

740
00:29:45,520 --> 00:29:48,280
The bok choy can just go up
on the plates on my left side.

741
00:29:48,360 --> 00:29:50,000
In, in.

742
00:29:50,760 --> 00:29:52,440
Just gotta get that sauce
on the plate.

743
00:29:52,520 --> 00:29:54,720
Get a spoon so we can
take some of this sauce.

744
00:29:55,400 --> 00:29:56,680
Come on guys.

745
00:29:56,760 --> 00:29:59,440
ALL: Ten, nine, eight,

746
00:29:59,520 --> 00:30:02,360
seven, six, five,

747
00:30:02,440 --> 00:30:05,680
four, three, two, one.

748
00:30:06,480 --> 00:30:09,040
That's, that's it teams,
move away from your bench.

749
00:30:09,120 --> 00:30:11,240
(CHEERING)

750
00:30:14,760 --> 00:30:17,560
I can't believe
I did this with you, honestly.

751
00:30:18,240 --> 00:30:20,920
Looks good man, looks good.
Looks good. Done.

752
00:30:23,960 --> 00:30:25,360
We good?
Yeah.

753
00:30:25,440 --> 00:30:28,240
Did we forget anything?
No. You got the sauce on the plate.

754
00:30:29,560 --> 00:30:31,080
It is what it is.

755
00:30:31,160 --> 00:30:33,120
Come what, come may.
Come what, come may, bro.

756
00:30:33,200 --> 00:30:34,840
Round one, done.

757
00:30:36,240 --> 00:30:42,160
This is the first time that we have
plated up food in kitchen HQ

758
00:30:43,400 --> 00:30:47,680
for the judges and someone is going
home at the end of this tasting.

759
00:30:47,760 --> 00:30:51,400
Oh, there's nothing
more we could have done.

760
00:30:51,480 --> 00:30:55,240
The pressure is
incredible.

761
00:31:01,720 --> 00:31:03,560
They actually all did it. Well done.

762
00:31:03,640 --> 00:31:05,320
(CHEERING)

763
00:31:05,400 --> 00:31:06,720
We are feeling good.

764
00:31:06,800 --> 00:31:08,840
Chris and I have made this
in a barbecue competition

765
00:31:08,920 --> 00:31:10,680
and we actually won second place.

766
00:31:10,760 --> 00:31:12,960
You know, even if
it's viewed as simple,

767
00:31:13,040 --> 00:31:15,200
which we know it's not,
it's executed.

768
00:31:15,280 --> 00:31:17,200
So we are in a great position.

769
00:31:17,280 --> 00:31:19,320
Look how big our portions are.

770
00:31:19,400 --> 00:31:21,520
I'm nervous, it looked
too much on the plate,

771
00:31:22,680 --> 00:31:25,920
but I was determined to have
a green element on that plate.

772
00:31:26,960 --> 00:31:28,440
You didn't need
green though,

773
00:31:28,520 --> 00:31:30,600
you had an orange
and purple and yellow.

774
00:31:30,680 --> 00:31:32,920
I know. I know.
Yeah, I did.

775
00:31:33,000 --> 00:31:35,960
Your survival in this competition
depends on this dish.

776
00:31:36,040 --> 00:31:37,560
We hope you've done enough.

777
00:31:37,640 --> 00:31:39,960
Please take a break
while we taste your food.

778
00:31:42,640 --> 00:31:43,840
Thank you.

779
00:31:45,160 --> 00:31:47,440
Well, it all comes down to this,
so shall we taste?

780
00:31:47,520 --> 00:31:48,960
Oh please. Yes.

781
00:31:56,480 --> 00:31:58,360
Based on the protein we've chosen,

782
00:31:58,440 --> 00:32:01,120
the star of this dish
is the pork belly.

783
00:32:01,200 --> 00:32:04,120
Bro, we're definitely not going home
off the back of a pork belly dish.

784
00:32:04,200 --> 00:32:05,400
No.
Period.

785
00:32:13,080 --> 00:32:14,680
It's cooked well, soft.

786
00:32:15,480 --> 00:32:16,560
Mm.

787
00:32:16,640 --> 00:32:17,800
There was this whole debacle

788
00:32:17,880 --> 00:32:20,200
about tying up bits of
little bits of pork and...

789
00:32:20,280 --> 00:32:23,880
Can you imagine, you'd've been
eating string now, I fear.

790
00:32:25,760 --> 00:32:29,160
I love that gelatinous
of the skin

791
00:32:29,240 --> 00:32:30,880
when it soaks in that soy.

792
00:32:30,960 --> 00:32:33,560
But look at that,
it's just like eating pork jelly.

793
00:32:34,400 --> 00:32:35,720
I'm really loving the rice

794
00:32:35,800 --> 00:32:38,960
with the mixture of noodles in
there, I think it's very clever.

795
00:32:39,040 --> 00:32:41,960
I think I'm,
I'm quite pleased with that.

796
00:32:42,040 --> 00:32:43,200
I'm happy.
Yeah.

797
00:32:44,200 --> 00:32:45,440
It's very like...

798
00:32:45,520 --> 00:32:46,720
Ooh.

799
00:32:46,800 --> 00:32:48,200
..very Asian influence.

800
00:32:48,880 --> 00:32:50,080
Yummy flavour.

801
00:32:50,160 --> 00:32:51,520
I really like this dish, Prabha.

802
00:32:52,400 --> 00:32:53,840
Next dish, let's see how we go.

803
00:33:02,720 --> 00:33:03,960
AMBER: We got the beef.

804
00:33:04,680 --> 00:33:07,920
These kibbehs are stuffed with beef,
they're gonna be wrapped in beef.

805
00:33:08,000 --> 00:33:10,720
So the beef is the hero
of this dish today.

806
00:33:11,520 --> 00:33:13,440
That yoghurt sauce
could have been thicker,

807
00:33:13,520 --> 00:33:14,960
but deep down in my heart,

808
00:33:15,040 --> 00:33:18,280
I know that we've done our best
today and that's all that we can do.

809
00:33:19,000 --> 00:33:20,280
Now it's up to the judges.

810
00:33:28,760 --> 00:33:30,520
I like that stuffing
they've done.

811
00:33:30,600 --> 00:33:32,080
The meat stuffing in the meat.

812
00:33:32,160 --> 00:33:33,560
(CHUCKLES)

813
00:33:33,640 --> 00:33:35,560
That kibbeh's got some good spice.

814
00:33:35,640 --> 00:33:39,040
The yoghurt's soup type thing

815
00:33:39,120 --> 00:33:41,840
I'm a little bit perturbed by
'cause it's sort of split.

816
00:33:44,080 --> 00:33:46,040
Hmm.
It's fresh.

817
00:33:46,840 --> 00:33:49,200
I think there could
have been a bit more filling.

818
00:33:51,000 --> 00:33:52,640
I think we should try
the next dish.

819
00:33:59,040 --> 00:34:03,200
We need to showcase
the hero of this dish, chicken.

820
00:34:04,120 --> 00:34:06,800
Our usual style of cooking
is big portions,

821
00:34:06,880 --> 00:34:08,600
family size servings.

822
00:34:08,680 --> 00:34:12,240
I am hoping at this point the judges
can look past that

823
00:34:12,320 --> 00:34:14,320
and just enjoy the chicken
on the plate.

824
00:34:15,720 --> 00:34:17,760
That is a plate full of food.

825
00:34:18,760 --> 00:34:20,400
Comes from a generous heart.

826
00:34:22,720 --> 00:34:25,520
Let me just see,
Chicken's cooked well, on the bone.

827
00:34:28,000 --> 00:34:29,080
Mm.

828
00:34:30,000 --> 00:34:31,280
Great texture in the chicken.

829
00:34:33,360 --> 00:34:35,920
I would've taken the vegetables
a little bit further.

830
00:34:36,000 --> 00:34:37,760
I know it's a roast
vegetable salad,

831
00:34:37,840 --> 00:34:39,160
but there is a bit,

832
00:34:39,240 --> 00:34:42,320
I mean the fennel maybe
should have been cut thinner

833
00:34:42,400 --> 00:34:43,640
'cause it's...

834
00:34:44,640 --> 00:34:46,880
Let's see,
the carrots are a bit crunchy.

835
00:34:46,960 --> 00:34:50,080
I would've concentrated
on less vegetable

836
00:34:50,160 --> 00:34:52,560
and make sure that
that vegetable was cooked properly.

837
00:34:52,640 --> 00:34:54,800
It is a full plate, as expected.

838
00:34:54,880 --> 00:34:57,600
Boy, they're dishing up like it's
Sunday afternoon at their place.

839
00:34:57,680 --> 00:35:00,240
Chicken, bread,
all the vegetables.

840
00:35:01,160 --> 00:35:02,720
Next dish. Let's see how we go.

841
00:35:09,160 --> 00:35:13,120
We are worried about having
our entire competition

842
00:35:13,200 --> 00:35:14,760
resting on a vegetarian dish.

843
00:35:14,840 --> 00:35:17,680
NICK: Someone is going home
at the end of this tasting.

844
00:35:17,760 --> 00:35:19,000
Have we done enough?

845
00:35:20,080 --> 00:35:21,240
(SIGHS)
I don't know.

846
00:35:21,920 --> 00:35:23,520
It looks very healthy, doesn't it?
Yes.

847
00:35:23,600 --> 00:35:24,960
I think it looks rather beautiful.

848
00:35:32,080 --> 00:35:35,480
I'm loving that little
caramelisation on the pumpkin

849
00:35:35,560 --> 00:35:37,960
and the little pomegranates
giving that little pop

850
00:35:38,040 --> 00:35:40,520
and you got a little bit
of saltiness from the cheese.

851
00:35:41,440 --> 00:35:43,400
This is clearly a really, you know,
gorgeous pumpkin

852
00:35:43,480 --> 00:35:44,960
and it's been cooked very well.

853
00:35:45,920 --> 00:35:48,800
I think for a team that wanted
to open a fridge full of pork

854
00:35:48,880 --> 00:35:51,560
and they're now showcasing
a plate of vegetables,

855
00:35:51,640 --> 00:35:53,000
I think they've done that very well.

856
00:35:56,320 --> 00:35:58,360
That's some nuts in that pumpkin,
isn't there?

857
00:35:59,120 --> 00:36:00,680
That's actually quite nice.
Hmm.

858
00:36:00,760 --> 00:36:02,000
Seasoned very well.

859
00:36:02,880 --> 00:36:04,400
They've nailed fruit
and vegetables.

860
00:36:04,480 --> 00:36:05,640
Mm-hmm.

861
00:36:06,480 --> 00:36:09,640
So would you agree boys,
it's sort of 50-50, this isn't it.

862
00:36:09,720 --> 00:36:12,960
There is two dishes
that have been very rewarding

863
00:36:13,040 --> 00:36:15,200
and two, maybe bit disappointing.

864
00:36:15,280 --> 00:36:16,400
100%.

865
00:36:17,080 --> 00:36:18,800
Yeah. I think it's gonna be
a tough decision.

866
00:36:30,080 --> 00:36:34,400
Teams, tonight you each had to hero
a different ingredient,

867
00:36:35,360 --> 00:36:37,000
all while celebrating the fresh

868
00:36:37,080 --> 00:36:38,840
and seasoned produce

869
00:36:38,920 --> 00:36:40,680
the storeroom had to offer.

870
00:36:42,200 --> 00:36:45,200
Unfortunately for one team,

871
00:36:46,320 --> 00:36:50,640
the dish you made will be
the last dish you cook on MKR.

872
00:36:51,840 --> 00:36:55,760
In a moment one
of you will be eliminated.

873
00:37:01,480 --> 00:37:05,320
Knowing that one team's ride
in this competition is over,

874
00:37:06,000 --> 00:37:07,320
that's, it's tough.

875
00:37:08,120 --> 00:37:09,640
It's time for our critiques.

876
00:37:12,120 --> 00:37:15,080
Aaron and Chris,
your dish with Dong Po Rou.

877
00:37:17,600 --> 00:37:18,880
Boys, boys, boys.

878
00:37:19,600 --> 00:37:21,800
I was watching you tie up
little bits of pork,

879
00:37:21,880 --> 00:37:23,960
I wanted to slap you two,
I tell ya.

880
00:37:24,720 --> 00:37:26,160
Never in my life have I seen that

881
00:37:26,240 --> 00:37:28,760
and never do I want to see it
'cause it wouldn't have mattered.

882
00:37:29,640 --> 00:37:31,320
The pork was perfectly cooked.

883
00:37:32,120 --> 00:37:34,320
I love the lusciousness
of that skin.

884
00:37:35,520 --> 00:37:38,560
The pork was exactly
as Colin says, luscious.

885
00:37:38,640 --> 00:37:39,760
Thanks.

886
00:37:40,760 --> 00:37:41,920
The rice,

887
00:37:45,120 --> 00:37:46,400
I really loved it too.

888
00:37:48,360 --> 00:37:51,880
Aaron and Chris,
we were all in agreement,

889
00:37:51,960 --> 00:37:54,240
that your dish was our favourite.

890
00:37:54,320 --> 00:37:55,480
Done well.

891
00:37:56,520 --> 00:37:57,960
And that means you are safe.

892
00:37:58,040 --> 00:37:59,680
Thank you. Thank you.

893
00:38:00,520 --> 00:38:02,520
(APPLAUSE)

894
00:38:03,640 --> 00:38:05,440
Thanks so much everyone. Thank you.

895
00:38:05,520 --> 00:38:07,120
We don't just do barbecue.

896
00:38:07,200 --> 00:38:09,040
I think we've just
shown everyone

897
00:38:09,120 --> 00:38:10,560
what we can do
in a kitchen.

898
00:38:10,640 --> 00:38:12,640
It's time to keep going.

899
00:38:12,720 --> 00:38:14,280
(CLAPPING)

900
00:38:17,800 --> 00:38:19,080
Nick and Christian,

901
00:38:19,160 --> 00:38:23,200
you made us dukkha roasted pumpkin
with spanakorizo.

902
00:38:24,320 --> 00:38:29,000
Now I have to say that pumpkin
can often be a bit of a lottery

903
00:38:29,080 --> 00:38:34,400
because it can become overpoweringly
sweet and dense when it's cooked.

904
00:38:35,280 --> 00:38:39,560
And I thought you cook the pumpkin
absolutely wonderfully.

905
00:38:41,440 --> 00:38:44,320
It had a sort of meatiness

906
00:38:45,240 --> 00:38:48,400
and depth that was very luxurious.

907
00:38:49,400 --> 00:38:50,680
Nick and Christian,

908
00:38:50,760 --> 00:38:54,520
we all agree that your dish
was also beautiful

909
00:38:54,600 --> 00:38:56,440
and you are also safe.

910
00:38:57,480 --> 00:38:59,240
Thank you.
Congratulations.

911
00:38:59,320 --> 00:39:00,600
(CLAPPING)

912
00:39:02,560 --> 00:39:05,240
(EXHALING)
Whoa!

913
00:39:05,320 --> 00:39:06,560
Oh, my god.

914
00:39:08,880 --> 00:39:11,880
We're through,
we get, we live to cook again.

915
00:39:13,560 --> 00:39:14,680
Amber and Mel,

916
00:39:15,800 --> 00:39:20,360
you served us kibbeh
with yoghurt sauce

917
00:39:20,440 --> 00:39:21,880
and with tabbouleh on the side.

918
00:39:22,760 --> 00:39:27,120
The kibbeh I was very happy
with the spice seasoning,

919
00:39:27,200 --> 00:39:29,680
thank god for that,
we've had that chat before

920
00:39:29,760 --> 00:39:31,120
and it was great.

921
00:39:31,840 --> 00:39:33,920
But that yoghurt sauce,

922
00:39:35,400 --> 00:39:39,400
it was split kind
of in a curdled milk

923
00:39:39,480 --> 00:39:40,840
in the bottom of your plate.

924
00:39:43,120 --> 00:39:44,600
We didn't see that, didn't we?

925
00:39:44,680 --> 00:39:46,760
No, we didn't.
So it was a bit of a surprise

926
00:39:46,840 --> 00:39:50,920
but is that going to be the thing
that actually sends us home today?

927
00:39:53,480 --> 00:39:55,080
Claudean and Anthony,

928
00:39:55,160 --> 00:40:00,120
you made us Caruso roast chicken
with roast vegetable salad.

929
00:40:01,120 --> 00:40:06,560
You gave us this fabulously
generous plate of food.

930
00:40:07,200 --> 00:40:08,960
There were a lot of components.

931
00:40:09,840 --> 00:40:13,080
The chicken, I have to say
you cook perfectly.

932
00:40:14,640 --> 00:40:16,360
Unfortunately, for me,

933
00:40:16,440 --> 00:40:19,760
I just feel that the roast
vegetables

934
00:40:19,840 --> 00:40:21,960
were a bit of an afterthought.

935
00:40:23,360 --> 00:40:26,600
There's no caramelisation whatsoever
on any of the vegetables.

936
00:40:27,400 --> 00:40:30,960
Fennel, we had to get a steak knife
to get through.

937
00:40:31,720 --> 00:40:35,920
I feel like the judge's feedback
was probably on par

938
00:40:36,000 --> 00:40:37,360
with what I thought.

939
00:40:37,440 --> 00:40:39,600
I wasn't happy with the fennel,

940
00:40:40,200 --> 00:40:42,120
but the chicken was perfect

941
00:40:42,200 --> 00:40:44,680
and I'm glad
that that's what shone through.

942
00:40:49,920 --> 00:40:52,320
Are you awake, honey?
Sort of.

943
00:40:52,400 --> 00:40:54,320
You look like you've fallen asleep.

944
00:40:55,320 --> 00:40:58,800
Claudean and Anthony,
Amber and Mel,

945
00:41:00,520 --> 00:41:03,000
one of you
is about to get eliminated.

946
00:41:05,960 --> 00:41:08,840
This was unbelievably close.

947
00:41:11,560 --> 00:41:15,200
The final team through to round two

948
00:41:16,480 --> 00:41:19,960
and live to cook again is...

949
00:41:21,080 --> 00:41:23,080
(TENSE MUSIC)

950
00:41:26,800 --> 00:41:28,240
..Claudean and Anthony.

951
00:41:28,320 --> 00:41:29,720
BOTH: We're through!

952
00:41:29,800 --> 00:41:31,240
(CLAPPING)

953
00:41:35,200 --> 00:41:36,720
When I looked at Anthony
and he hugged me

954
00:41:36,800 --> 00:41:39,280
and said we're going through,
I felt relief.

955
00:41:39,360 --> 00:41:40,920
I felt proud of us.

956
00:41:41,800 --> 00:41:44,080
I just really wanna beat Christian.

957
00:41:44,920 --> 00:41:46,640
I wanna beat him up. (LAUGHS)

958
00:41:48,840 --> 00:41:51,480
Amber and Mel,
you've really have been wonderful

959
00:41:51,560 --> 00:41:54,160
but, unfortunately,
this is the end of the road for you.

960
00:41:54,880 --> 00:41:57,800
Au revoir and good luck.
Thank you.

961
00:41:57,880 --> 00:41:59,920
BOTH: Thank you.
Let's go.

962
00:42:00,000 --> 00:42:01,560
(CHEERS AND APPLAUSE)

963
00:42:04,440 --> 00:42:08,080
So proud.
So proud, so much gratitude

964
00:42:08,160 --> 00:42:10,280
that we've been able
to get this far,

965
00:42:10,360 --> 00:42:12,440
and I couldn't have done it
with anybody else.

966
00:42:12,520 --> 00:42:15,320
We've known each other
for 34 years, mate.

967
00:42:15,400 --> 00:42:17,360
No way.
Stronger than ever, right?

968
00:42:17,440 --> 00:42:19,440
Stronger than ever.
Absolutely.

969
00:42:21,160 --> 00:42:22,960
See you guys.
Bye!

970
00:42:25,880 --> 00:42:28,240
Now it's time for round two.

971
00:42:29,880 --> 00:42:31,640
Tommy and Rach, you are up.

972
00:42:31,720 --> 00:42:33,080
Come on down.

973
00:42:33,160 --> 00:42:34,680
(APPLAUSE)

974
00:42:34,760 --> 00:42:38,000
There is a 50% chance
we can go home today.

975
00:42:38,080 --> 00:42:40,040
Yep.
So feeling pretty nervous.

976
00:42:40,120 --> 00:42:42,760
Yep, agreed.
Feeling nervous.

977
00:42:42,840 --> 00:42:47,360
Now it's time to see
who would join Radha and Prabha

978
00:42:47,440 --> 00:42:50,280
and Sonia and Marcus
in the semi-final.

979
00:42:51,440 --> 00:42:55,440
From now on, two teams
go to the semi, two go home.

980
00:42:56,320 --> 00:42:57,720
We've just had our means.

981
00:42:57,800 --> 00:43:03,960
It's not gonna be a total surprise
that we're expecting some dessert.

982
00:43:07,800 --> 00:43:11,640
Everybody knows that
I am not very good at desserts.

983
00:43:11,720 --> 00:43:16,080
There is a literal bad desserts club
on MKR,

984
00:43:16,160 --> 00:43:19,320
we are all in it except
for Sonia and Marcus.

985
00:43:19,400 --> 00:43:23,080
We were proud cardholders
of the bad dessert club,

986
00:43:23,160 --> 00:43:25,400
I believe we were the CEOs
for a while.

987
00:43:26,320 --> 00:43:29,000
We're not looking
for just a basic dessert.

988
00:43:29,080 --> 00:43:31,040
The fact that it's sweet
is not good enough.

989
00:43:31,120 --> 00:43:33,120
It has got to be something

990
00:43:33,200 --> 00:43:37,360
that really demands you
have a place in the semi-final.

991
00:43:38,040 --> 00:43:40,800
So this is it.
We're down to the line.

992
00:43:40,880 --> 00:43:41,920
The showdown.

993
00:43:42,000 --> 00:43:45,640
This is just us, Tommy and Rach

994
00:43:46,800 --> 00:43:49,240
and the BD Energy boys.

995
00:43:50,120 --> 00:43:51,800
Big D energy.

996
00:44:00,000 --> 00:44:02,360
Now it's time for round two.

997
00:44:03,560 --> 00:44:06,480
COLIN: Two teams go to the semi,
two go home.

998
00:44:07,320 --> 00:44:08,680
We need to get through.

999
00:44:08,760 --> 00:44:11,120
I want that spot in the semi-final

1000
00:44:11,200 --> 00:44:13,560
more than I think
I've ever wanted anything.

1001
00:44:14,440 --> 00:44:15,600
We've just had our main

1002
00:44:15,680 --> 00:44:18,440
so it's not gonna be
a total surprise

1003
00:44:18,520 --> 00:44:22,280
that we're expecting some dessert.

1004
00:44:23,640 --> 00:44:25,560
The fact that it's sweet
is not good enough.

1005
00:44:25,640 --> 00:44:30,840
It has got to be something
that really demands

1006
00:44:30,920 --> 00:44:32,960
you have a place
in the semi-final teams.

1007
00:44:34,800 --> 00:44:37,600
Teams, your 60 minutes start now.

1008
00:44:37,680 --> 00:44:39,080
(CHEERING)

1009
00:44:40,200 --> 00:44:41,680
Go teams, go team, go teams.

1010
00:44:41,760 --> 00:44:43,200
Oh, god, Tommy.

1011
00:44:43,280 --> 00:44:44,760
Apron, we're here.

1012
00:44:44,840 --> 00:44:45,960
OK.
Alright.

1013
00:44:46,040 --> 00:44:47,080
What should we do?

1014
00:44:47,160 --> 00:44:48,160
Should we do what we do
at our market?

1015
00:44:48,240 --> 00:44:49,280
Yep.

1016
00:44:49,360 --> 00:44:51,240
Everybody comes for miles
to eat our Zeppole.

1017
00:44:51,320 --> 00:44:52,640
I'm gonna,
do you wanna bake something?

1018
00:44:52,720 --> 00:44:54,760
Yes, I would love to do some baking.

1019
00:44:54,840 --> 00:44:57,000
Let's turn dessert on its head.
Yep.

1020
00:44:57,080 --> 00:44:58,760
Neither of us are dessert people.
No.

1021
00:44:58,840 --> 00:45:00,200
What did Nigella just say?

1022
00:45:00,280 --> 00:45:02,360
It needs to be memorable.
Exactly.

1023
00:45:02,440 --> 00:45:05,440
I think we need a dessert
that's gonna show off technique,

1024
00:45:05,520 --> 00:45:07,720
gonna have a wow factor.

1025
00:45:07,800 --> 00:45:08,960
Go.
Yep.

1026
00:45:09,040 --> 00:45:10,320
Oh, my god.
Nick's already gone.

1027
00:45:10,400 --> 00:45:13,040
Oh what, should we go?
Go, go, go, go.

1028
00:45:13,120 --> 00:45:14,680
It started.
It's begun.

1029
00:45:16,680 --> 00:45:18,560
Am I seeing a pineapple?

1030
00:45:19,320 --> 00:45:20,960
Ah, right in front of me.

1031
00:45:21,040 --> 00:45:24,320
We just made it through by the hair
of our chinny, chin, chin.

1032
00:45:24,400 --> 00:45:27,800
So we need to really step it up
or that's it,

1033
00:45:27,880 --> 00:45:29,280
we'll be leaving kitchen HQ

1034
00:45:29,360 --> 00:45:31,640
and that's something neither of us
want.

1035
00:45:31,720 --> 00:45:32,760
Alright, laters.

1036
00:45:32,840 --> 00:45:34,960
Alright, time started,
Chris has left.

1037
00:45:35,760 --> 00:45:38,760
Standing up there on the balcony,
the main feeling was nervousness.

1038
00:45:38,840 --> 00:45:40,880
Who's the competition gonna be
for the semi-final?

1039
00:45:40,960 --> 00:45:42,720
I know we've got Radha and Prabha
next to us.

1040
00:45:42,800 --> 00:45:45,880
We can beat them, all good
but who is the other two teams?

1041
00:45:45,960 --> 00:45:48,840
Good?
Yeah, OK, so.

1042
00:45:49,560 --> 00:45:52,400
For dessert, we are serving Zeppole
two ways.

1043
00:45:53,360 --> 00:45:55,080
For the Zeppole, the ricotta.

1044
00:45:55,160 --> 00:45:56,960
Yep.
Make sure that's all mixed in.

1045
00:45:57,040 --> 00:46:00,880
The Zeppole is
our Italian Ricotta doughnuts.

1046
00:46:00,960 --> 00:46:04,760
One of the ones we are doing
is we are gonna put sultanas,

1047
00:46:04,840 --> 00:46:06,920
pineapple and apples in it.
Yep.

1048
00:46:07,000 --> 00:46:09,440
And then we'll just make the plain
ricotta one as well.

1049
00:46:09,520 --> 00:46:10,640
Yep.

1050
00:46:10,720 --> 00:46:13,120
We wanted to do Zeppole two ways,

1051
00:46:13,200 --> 00:46:16,080
because we do it at the markets,
people love it.

1052
00:46:16,160 --> 00:46:18,440
We've gotta do a really good job
on our dessert.

1053
00:46:18,520 --> 00:46:20,320
Yep.
Make it count.

1054
00:46:20,400 --> 00:46:23,160
This is kitchen HQ.
It's pressure.

1055
00:46:23,240 --> 00:46:25,280
It's the MKR monster.

1056
00:46:25,360 --> 00:46:27,200
It is stressful cooking.

1057
00:46:27,280 --> 00:46:29,440
I don't wanna mess this up

1058
00:46:29,520 --> 00:46:32,080
because we need to get through
to the next round.

1059
00:46:34,720 --> 00:46:38,560
This dessert needs to be balanced
so obviously, a lot of chocolate.

1060
00:46:38,640 --> 00:46:41,960
We need to balance the sweetness
of the chocolate and the sugar.

1061
00:46:42,040 --> 00:46:45,120
For the dessert today,
we are making a chocolate fondant

1062
00:46:45,200 --> 00:46:47,080
and a pistachio crumb.

1063
00:46:47,160 --> 00:46:51,000
So we don't want to add like really
any other sugar into this dessert

1064
00:46:51,080 --> 00:46:53,040
because it's got so much chocolate.

1065
00:46:53,120 --> 00:46:56,800
So the wow factor is
when you slice it down the centre

1066
00:46:56,880 --> 00:47:00,520
and you see this beautiful
chocolate sauce just oozing out.

1067
00:47:00,600 --> 00:47:02,760
We want the ohs and the ahs.

1068
00:47:02,840 --> 00:47:04,080
Ah.
Ah.

1069
00:47:04,160 --> 00:47:08,320
It's super important that that
chocolate element is delicious.

1070
00:47:09,360 --> 00:47:11,920
We've just proven we are the team
to beat now,

1071
00:47:12,000 --> 00:47:13,600
we put everyone else on notice.

1072
00:47:13,680 --> 00:47:16,160
We can cook in the kitchen,
we're not just the barbecue guys.

1073
00:47:17,080 --> 00:47:18,760
I know we said
we have to control the sugar

1074
00:47:18,840 --> 00:47:21,120
but we are making
caramelised pistachio crumb.

1075
00:47:21,200 --> 00:47:24,840
To get caramel,
we need sugar, alright.

1076
00:47:24,920 --> 00:47:27,640
Oh, my kettle wasn't even on.
(LAUGHS)

1077
00:47:27,720 --> 00:47:28,680
Alright.

1078
00:47:29,360 --> 00:47:32,760
Tommy and Rach are finally
coming outta hibernation.

1079
00:47:32,840 --> 00:47:36,280
We are so deep into the competition
and they've cooked just once.

1080
00:47:36,360 --> 00:47:37,680
Right.

1081
00:47:37,760 --> 00:47:40,680
Getting into the kitchen,
I was a little bit nervous.

1082
00:47:40,760 --> 00:47:42,160
Here.
Come here.

1083
00:47:42,240 --> 00:47:43,880
Give me a hug.

1084
00:47:43,960 --> 00:47:45,680
Calm, calm, calm, calm, calm, calm.

1085
00:47:45,760 --> 00:47:48,080
Rach and I always have
each other's back.

1086
00:47:48,160 --> 00:47:49,640
Everything's good.

1087
00:47:49,720 --> 00:47:51,280
Alright, let's go.

1088
00:47:51,360 --> 00:47:52,520
We just breathe.

1089
00:47:52,600 --> 00:47:53,960
We're just cooking.

1090
00:47:54,040 --> 00:47:55,240
We've got this.

1091
00:47:55,920 --> 00:47:57,040
Come on.

1092
00:47:58,080 --> 00:48:00,760
Tommy and I are serving
sticky date pudding

1093
00:48:00,840 --> 00:48:02,600
with a butterscotch sauce.

1094
00:48:02,680 --> 00:48:04,440
Which has been reinvented.

1095
00:48:04,520 --> 00:48:07,560
I love that this is your mum's,
like a play on your mum's recipe.

1096
00:48:07,640 --> 00:48:09,080
Yum, look at that orange.

1097
00:48:09,160 --> 00:48:12,840
So we are introducing
Cointreau and orange zest

1098
00:48:12,920 --> 00:48:14,400
into the butterscotch sauce,

1099
00:48:14,960 --> 00:48:17,400
and we're putting banana
and walnuts into the pudding.

1100
00:48:17,480 --> 00:48:21,960
So I love that, Tom,
you add banana to your sticky date.

1101
00:48:22,560 --> 00:48:24,920
I think the main risk
with our dessert

1102
00:48:25,000 --> 00:48:27,720
is a sticky date pudding
is a very traditional pudding.

1103
00:48:27,800 --> 00:48:29,000
Little bit.

1104
00:48:29,080 --> 00:48:32,480
And by altering the makeup of this,
maybe we're playing with fire.

1105
00:48:32,560 --> 00:48:34,120
Look at us making magic.

1106
00:48:34,880 --> 00:48:36,880
To make it through
to the semifinals.

1107
00:48:36,960 --> 00:48:38,040
Mm-hmm.

1108
00:48:38,120 --> 00:48:39,840
We've gotta make sure that
we keep pushing the envelope

1109
00:48:39,920 --> 00:48:45,600
but, there's always a risk that
you can push the envelope too far.

1110
00:48:45,680 --> 00:48:48,280
So Tommy and Rach,
is it a disadvantage

1111
00:48:48,360 --> 00:48:51,880
that you haven't cooked,
you know, for all that time?

1112
00:48:51,960 --> 00:48:53,080
Well, listen I haven't been here

1113
00:48:53,160 --> 00:48:56,760
but my thoughts are the more
you cook the better you get.

1114
00:48:56,840 --> 00:48:57,880
That's right.

1115
00:48:57,960 --> 00:49:00,160
It's like in racing the tyres
are cold.

1116
00:49:00,240 --> 00:49:01,240
Yeah.

1117
00:49:01,320 --> 00:49:02,560
Like everyone else,
the tyres are warm,

1118
00:49:02,640 --> 00:49:03,960
they're taking the corners.

1119
00:49:04,040 --> 00:49:05,920
These two, it's their first time
back on the track

1120
00:49:06,000 --> 00:49:08,280
like everyone else has got
experience under the belts

1121
00:49:08,360 --> 00:49:09,640
and they haven't.

1122
00:49:10,760 --> 00:49:12,960
Alright,
so 375 is a cup and a quarter.

1123
00:49:13,040 --> 00:49:14,560
Yeah.

1124
00:49:14,640 --> 00:49:16,200
For the dessert round,

1125
00:49:16,280 --> 00:49:21,280
we are making blue cheese cigars
with red wine figs.

1126
00:49:21,880 --> 00:49:26,480
I'm working on the mousse here
for the blue cheese cigars.

1127
00:49:26,560 --> 00:49:30,160
I want to get these
in as quick as possible.

1128
00:49:30,240 --> 00:49:32,840
Dessert is not something
that Nick and I have a lot,

1129
00:49:32,920 --> 00:49:34,960
we are not sweet tooths.

1130
00:49:35,040 --> 00:49:38,440
But cheese and fruit
is a match made in heaven.

1131
00:49:38,520 --> 00:49:42,160
So how do we make that cheeseboard
into the dessert?

1132
00:49:42,240 --> 00:49:45,400
I want this mousse
to be really smooth.

1133
00:49:45,960 --> 00:49:48,040
Alright Nick,
timer is on for the nut crumb.

1134
00:49:48,120 --> 00:49:49,240
Yep.

1135
00:49:49,320 --> 00:49:53,160
We need to get these cigars
rolled with as much time to spare

1136
00:49:53,240 --> 00:49:57,000
so that they can crisp up
after we've deep-fried them.

1137
00:49:57,080 --> 00:49:58,040
Yep.

1138
00:49:58,120 --> 00:50:03,720
Blue cheese cigars are literally
gorgonzola cheese and mascarpone

1139
00:50:03,800 --> 00:50:07,240
made into a moose
and then piped into some filo

1140
00:50:07,320 --> 00:50:08,960
and wrapped like a spring roll.

1141
00:50:09,040 --> 00:50:11,000
I've got the red wine heating up.

1142
00:50:11,080 --> 00:50:13,400
The red wine fig is probably gonna
take the longest

1143
00:50:13,480 --> 00:50:14,720
over the whole cook.

1144
00:50:14,800 --> 00:50:17,920
We wanted to create something funky,

1145
00:50:19,040 --> 00:50:22,960
really sort of outside-the-box
thinking, savoury dessert.

1146
00:50:23,040 --> 00:50:24,040
Yeah.

1147
00:50:24,120 --> 00:50:25,800
That's a huge risk.

1148
00:50:28,520 --> 00:50:30,040
45 minutes to go.

1149
00:50:30,120 --> 00:50:31,080
Come on, guys.

1150
00:50:31,160 --> 00:50:32,760
(CHEERING)

1151
00:50:33,680 --> 00:50:34,680
Two teams are going,

1152
00:50:34,760 --> 00:50:36,840
two teams are proceeding
through the semi-finals.

1153
00:50:36,920 --> 00:50:39,760
So it's exciting
to observe our competition.

1154
00:50:39,840 --> 00:50:41,000
Like what do they do?

1155
00:50:41,080 --> 00:50:43,000
What's their strength,
what's their weakness?

1156
00:50:44,360 --> 00:50:46,120
So you need to get the juice.

1157
00:50:46,200 --> 00:50:47,240
Yep.

1158
00:50:49,480 --> 00:50:50,520
Yep, yep.

1159
00:50:52,240 --> 00:50:55,080
Today we'll do the Zeppole two ways.

1160
00:50:55,160 --> 00:50:59,120
One we have just plain ricotta
with a caramel sauce

1161
00:50:59,200 --> 00:51:02,920
and the other one we have
with fruit and marsala in it.

1162
00:51:03,000 --> 00:51:05,760
And you can have it with a squeeze
of lemon over it

1163
00:51:05,840 --> 00:51:08,160
and some powdered icing sugar.

1164
00:51:08,240 --> 00:51:11,480
We just wanna make sure
that it's tasting very nice.

1165
00:51:11,560 --> 00:51:12,560
Yep.

1166
00:51:12,640 --> 00:51:16,600
Claudean and Anthony
are offering us Zeppole two ways.

1167
00:51:16,680 --> 00:51:19,640
Well, I know what Zeppole is,
two ways, I dunno what that means.

1168
00:51:19,720 --> 00:51:22,440
I feel a bit worried

1169
00:51:22,520 --> 00:51:26,080
because there were too many side
bits and pieces going on

1170
00:51:26,160 --> 00:51:28,000
with the chicken.
Yeah, yeah.

1171
00:51:28,080 --> 00:51:30,600
That's, I mean in a way just do
one way that's really perfect.

1172
00:51:30,680 --> 00:51:31,880
That's right.
Exactly.

1173
00:51:31,960 --> 00:51:34,720
I'm just very worried
about this caramel sauce.

1174
00:51:34,800 --> 00:51:37,600
I just want it to be perfect
and I don't want it to be too sweet.

1175
00:51:37,680 --> 00:51:39,920
Yep.
I don't wanna overdo anything.

1176
00:51:40,000 --> 00:51:42,560
I wanna listen
to what the judges said.

1177
00:51:42,640 --> 00:51:44,000
In the last round

1178
00:51:44,080 --> 00:51:47,920
and I wanna try and make this
dessert look nice on the plate,

1179
00:51:48,000 --> 00:51:49,720
not have too much on the plate.

1180
00:51:49,800 --> 00:51:51,520
OK.

1181
00:51:51,600 --> 00:51:54,200
I've gotta get nice
and even in there.

1182
00:51:54,280 --> 00:51:56,280
Our teamwork is so good.

1183
00:51:56,360 --> 00:51:57,680
We proved that in our main,

1184
00:51:57,760 --> 00:51:59,600
we had the best dish in round one

1185
00:51:59,680 --> 00:52:03,320
and we just want to continue to cook
and show what we can do.

1186
00:52:03,400 --> 00:52:04,560
RADHA: Hey, Chris.
Yeah.

1187
00:52:04,640 --> 00:52:06,120
What are you guys cooking today?

1188
00:52:06,200 --> 00:52:07,840
We are cooking chocolate fondants

1189
00:52:07,920 --> 00:52:10,840
with a pistachio crumb
and a raspberry cream.

1190
00:52:10,920 --> 00:52:12,800
Oh, yum, yum.
PRABHA: Yum.

1191
00:52:13,680 --> 00:52:16,520
I just wanna make sure
every one of these ramekins

1192
00:52:16,600 --> 00:52:19,640
are like really sort of lubed up
with heaps of butter.

1193
00:52:19,720 --> 00:52:23,400
The lining of these moulds
with butter and the grated chocolate

1194
00:52:23,480 --> 00:52:25,440
is critical to this dish.

1195
00:52:25,520 --> 00:52:27,600
We don't get enough butter
into these ramekins,

1196
00:52:27,680 --> 00:52:30,840
we're not gonna be able to turn out
our chocolate puddings,

1197
00:52:30,920 --> 00:52:32,120
it's gonna be a disaster.

1198
00:52:32,200 --> 00:52:35,200
So whilst we're pushing for time,
so we want to get it right.

1199
00:52:37,400 --> 00:52:39,280
Hey Rach,
how travelling over there?

1200
00:52:39,360 --> 00:52:40,520
Oh, Nicky Boy.

1201
00:52:40,600 --> 00:52:41,880
We're good, mate.
We're good.

1202
00:52:41,960 --> 00:52:42,960
I'm doing great.
How you doing?

1203
00:52:43,040 --> 00:52:44,360
Do I need to stand here?

1204
00:52:44,440 --> 00:52:46,080
No, no, Rach, Rach.

1205
00:52:46,160 --> 00:52:48,960
I think the question you need to ask
him is, how you doing?

1206
00:52:49,040 --> 00:52:50,160
How you doing?

1207
00:52:50,240 --> 00:52:51,720
You cooking up something nice there,
Nicky Boy?

1208
00:52:51,800 --> 00:52:53,080
Are you guys cooking up sausage?

1209
00:52:53,160 --> 00:52:55,480
No, so we are making some
blue cheese cigars.

1210
00:52:55,560 --> 00:52:57,120
Oh.
Yum.

1211
00:52:57,720 --> 00:52:59,720
So imagine, imagine a cheeseboard
and a baklava

1212
00:52:59,800 --> 00:53:01,680
had a couple of glasses of wine.
Yes.

1213
00:53:01,760 --> 00:53:02,800
This is what we're putting up.

1214
00:53:02,880 --> 00:53:04,400
Wow, it sounds naughty.

1215
00:53:04,480 --> 00:53:06,680
Mate, it's naughty,
nice and everything's spice.

1216
00:53:09,000 --> 00:53:10,560
And that's gonna cook,

1217
00:53:10,640 --> 00:53:12,920
that rosemary will start releasing
those oils for it.

1218
00:53:13,000 --> 00:53:14,000
Yep.

1219
00:53:14,080 --> 00:53:16,600
And I'm just gonna dunk
it full of honey

1220
00:53:16,680 --> 00:53:18,520
and that's gonna balance out
that sweetness.

1221
00:53:18,600 --> 00:53:20,720
I love it.
They've got a bit going on there.

1222
00:53:20,800 --> 00:53:22,080
Yeah.
Cause they've got nuts toasting,

1223
00:53:22,160 --> 00:53:24,080
they've got pastry that
they're looking after,

1224
00:53:24,160 --> 00:53:25,280
they've got oil

1225
00:53:25,360 --> 00:53:26,760
so they're obviously frying it
at the end,

1226
00:53:26,840 --> 00:53:28,240
the cigars will be fried.

1227
00:53:29,000 --> 00:53:30,280
Lots of different elements.

1228
00:53:30,360 --> 00:53:32,280
The concept of Christian
and Nick's dish,

1229
00:53:32,360 --> 00:53:34,040
I wasn't wowed by it.

1230
00:53:34,120 --> 00:53:35,960
I think they've taken notes
of the fact that the judges

1231
00:53:36,040 --> 00:53:37,400
don't like too sweet desserts.

1232
00:53:37,480 --> 00:53:39,880
They've gone really far
on the savoury end,

1233
00:53:39,960 --> 00:53:42,080
these cigars are filled
with blue cheese.

1234
00:53:46,480 --> 00:53:48,880
These are raw in the middle

1235
00:53:48,960 --> 00:53:52,520
'cause that's seeming very doughy
and thick.

1236
00:53:53,640 --> 00:53:55,720
I cooked a batch of Zeppole.

1237
00:53:55,800 --> 00:53:59,840
I opened one up and right
in the middle, it was still raw.

1238
00:53:59,920 --> 00:54:01,400
I make hundreds of these.

1239
00:54:01,480 --> 00:54:03,440
How can this go wrong?

1240
00:54:03,520 --> 00:54:05,480
How can this happen?

1241
00:54:05,560 --> 00:54:08,440
I'm feeling like my Zeppole
is not turning out.

1242
00:54:10,360 --> 00:54:12,560
I'm ripping the Zeppole open,

1243
00:54:12,640 --> 00:54:15,200
I'm seeing that they're raw
in the middle.

1244
00:54:15,280 --> 00:54:17,880
I open another one,
it's raw in the middle.

1245
00:54:17,960 --> 00:54:19,640
Why is this happening?

1246
00:54:19,720 --> 00:54:21,440
This never happens.

1247
00:54:21,520 --> 00:54:25,440
I don't believe it's our
most beautiful, simplest dessert.

1248
00:54:25,520 --> 00:54:29,440
We are in the second part
of the quarterfinals,

1249
00:54:29,520 --> 00:54:31,720
the pressure on us is massive.

1250
00:54:31,800 --> 00:54:33,600
No good, way no good.

1251
00:54:33,680 --> 00:54:36,040
I just told you
they're not cooking inside.

1252
00:54:36,120 --> 00:54:38,320
We need to get this perfect.

1253
00:54:38,400 --> 00:54:40,200
What's going on?

1254
00:54:40,280 --> 00:54:41,800
(TENSE MUSIC)

1255
00:54:48,448 --> 00:54:49,968
(CHEERING)

1256
00:54:51,728 --> 00:54:53,568
We really need to pull together now.

1257
00:54:53,648 --> 00:54:55,328
Oh man, we're gonna come down
to the wire in this one.

1258
00:54:55,408 --> 00:54:58,248
Huh?
NICK: Almost there, two more.

1259
00:54:59,128 --> 00:55:03,288
So four desserts, two teams
stay, two go home, big night.

1260
00:55:03,368 --> 00:55:04,808
NIGELLA: It's brutal.

1261
00:55:04,888 --> 00:55:07,088
Two go on to the semis,
it's a massive night ahead of us.

1262
00:55:07,168 --> 00:55:08,488
These are raw in the middle

1263
00:55:09,968 --> 00:55:13,088
that's seeming very doughy
and thick.

1264
00:55:14,248 --> 00:55:15,848
Claudean and Anthony,

1265
00:55:15,928 --> 00:55:21,528
they seem to having so many batches
of these little doughnuts

1266
00:55:21,608 --> 00:55:23,888
and they don't seem
they're happy with themselves

1267
00:55:23,968 --> 00:55:25,408
at those at the minutes.

1268
00:55:25,488 --> 00:55:26,688
They've tasted a lot.

1269
00:55:27,328 --> 00:55:28,648
Yes.

1270
00:55:28,728 --> 00:55:31,288
The pressure is unbelievable
in this kitchen.

1271
00:55:31,368 --> 00:55:32,888
Yep.

1272
00:55:32,968 --> 00:55:34,968
I'm ripping the Zeppole open.

1273
00:55:35,048 --> 00:55:37,808
I'm seeing that they're raw
in the middle.

1274
00:55:37,888 --> 00:55:41,488
I don't believe it's our most
beautiful, simplest dessert.

1275
00:55:42,728 --> 00:55:45,608
I am really starting to get nervous.

1276
00:55:46,448 --> 00:55:49,048
I never second-guess myself
at the market.

1277
00:55:49,128 --> 00:55:52,088
People love what we produce,

1278
00:55:52,168 --> 00:55:54,608
but this is a whole other realm.

1279
00:55:55,488 --> 00:55:57,008
What's going on here?
Are we good?

1280
00:55:57,088 --> 00:55:58,368
I am trying my hardest.

1281
00:55:58,448 --> 00:56:00,448
This is something
we make all the time, but...

1282
00:56:00,528 --> 00:56:02,048
Well, you do that at the market,
don't you?

1283
00:56:02,128 --> 00:56:03,648
Yes.
You do this every weekend?

1284
00:56:03,728 --> 00:56:05,328
We do it every weekend.
I know.

1285
00:56:05,408 --> 00:56:07,288
It's the pressure.
Is it time for you to go home?

1286
00:56:07,368 --> 00:56:08,408
Uh, no.

1287
00:56:08,488 --> 00:56:09,888
OK, so do something about it.

1288
00:56:09,968 --> 00:56:11,568
I'm not going home.
Come on.

1289
00:56:11,648 --> 00:56:13,048
We have to stay here.

1290
00:56:14,448 --> 00:56:16,048
I'm just gonna try something.

1291
00:56:16,128 --> 00:56:19,808
I'm adding a little bit
of this Zeppole dough

1292
00:56:19,888 --> 00:56:22,328
with the other one with the fruit

1293
00:56:22,408 --> 00:56:26,328
and seeing if this turns out
a little bit better, not so doughy.

1294
00:56:26,408 --> 00:56:29,408
Teams, you've got 30 minutes left,
that's halfway through.

1295
00:56:29,488 --> 00:56:30,808
Let's go with it!

1296
00:56:33,128 --> 00:56:37,288
Aaron and Chris, Chocolate fondant
with pistachio crumb.

1297
00:56:37,368 --> 00:56:39,728
It's gonna need a bit of freshness
I think on this dessert.

1298
00:56:39,808 --> 00:56:41,648
If you've just got sugar upon sugar.

1299
00:56:41,728 --> 00:56:42,808
Yeah.
We're in trouble,

1300
00:56:42,888 --> 00:56:44,888
we're gonna need something
to cut through it.

1301
00:56:44,968 --> 00:56:46,328
Bro, I'm under the pump.

1302
00:56:46,408 --> 00:56:49,368
I know, we are gonna be
down to the wire on this one.

1303
00:56:49,448 --> 00:56:52,048
Aaron and Chris,
they've got nothing in the oven yet.

1304
00:56:52,128 --> 00:56:53,328
They're still mixing.

1305
00:56:53,408 --> 00:56:55,768
We haven't got the cake mix
in the ramekins yet.

1306
00:56:55,848 --> 00:56:58,968
I know we need 15 minutes bake time
for this.

1307
00:56:59,048 --> 00:57:00,728
I'm gonna start pouring these.

1308
00:57:00,808 --> 00:57:03,968
Can you come behind me
with the chocolate pieces

1309
00:57:04,048 --> 00:57:05,568
and get a scale?
Yep.

1310
00:57:05,648 --> 00:57:07,368
I want 135 in total.

1311
00:57:07,448 --> 00:57:09,448
Do we have time for it?
We got 24 minutes left.

1312
00:57:09,528 --> 00:57:11,648
Well, it's pretty important.
Let's go, come on.

1313
00:57:13,248 --> 00:57:15,208
We wanted these cakes in at 25.

1314
00:57:15,288 --> 00:57:18,648
Chris is messing around wanting to
weigh up each individual ramekin.

1315
00:57:18,728 --> 00:57:20,088
Alright, we might not have time
for this.

1316
00:57:20,168 --> 00:57:21,728
No, we don't, just...
Alright, I'm gonna pour half.

1317
00:57:21,808 --> 00:57:23,528
Do one with 135.

1318
00:57:23,608 --> 00:57:25,808
No, just put half chocolate,
chocolate.

1319
00:57:25,888 --> 00:57:27,488
Weigh 135 and then one,
eyeball the rest.

1320
00:57:27,568 --> 00:57:29,528
Dude, put a piece the chocolate in.

1321
00:57:29,608 --> 00:57:30,848
If you weigh each one,

1322
00:57:30,928 --> 00:57:33,088
that's gonna be another
three or four minutes off the clock

1323
00:57:33,168 --> 00:57:35,888
and we are not gonna get
these desserts turned out.

1324
00:57:35,968 --> 00:57:37,768
We're gonna end up serving 'em
in the ramekin.

1325
00:57:37,848 --> 00:57:39,328
Move that outta your way.

1326
00:57:42,168 --> 00:57:44,448
That hour's going by
really, really fast.

1327
00:57:44,528 --> 00:57:46,688
That clock is ticking
and it's waiting for nobody

1328
00:57:46,768 --> 00:57:49,008
and everyone's still got a lot
to do.

1329
00:57:49,088 --> 00:57:50,488
These are a little bit airy.

1330
00:57:50,568 --> 00:57:52,288
You like an airy sticky day though.

1331
00:57:52,368 --> 00:57:54,088
So, mate.
Hey, how you going?

1332
00:57:54,168 --> 00:57:55,768
Are we getting half portions,
are we?

1333
00:57:55,848 --> 00:57:57,608
Oh, they'll rise. (LAUGHS)

1334
00:57:58,488 --> 00:57:59,888
They're gonna rise.
Hopefully, they rise.

1335
00:57:59,968 --> 00:58:02,728
Are they airy, are they,
they're not usually airy anyway.

1336
00:58:03,608 --> 00:58:05,088
Taste everything before you do it.
Yes.

1337
00:58:05,168 --> 00:58:07,928
Absolutely, thank you.
You're welcome.

1338
00:58:08,008 --> 00:58:09,928
They said they're not usually airy.

1339
00:58:10,848 --> 00:58:14,208
Colin says those sticky dates
are looking quite aerated,

1340
00:58:14,288 --> 00:58:16,328
puddings aren't usually airy.

1341
00:58:16,408 --> 00:58:19,688
Maybe we've missed the mark,
maybe it's not a pudding anymore.

1342
00:58:19,768 --> 00:58:22,088
Should we whip up some more of that
or not?

1343
00:58:22,168 --> 00:58:23,808
No.
You sure?

1344
00:58:25,288 --> 00:58:27,128
Going in, Rach.
20 minutes?

1345
00:58:27,768 --> 00:58:28,848
Yep.

1346
00:58:30,128 --> 00:58:33,408
We know that our pudding
is a little bit lighter in texture

1347
00:58:33,488 --> 00:58:34,688
than a dense pudding.

1348
00:58:34,768 --> 00:58:39,168
But look, this dish
with the additions that we've made,

1349
00:58:39,248 --> 00:58:42,088
is a Tommy and Rach special.

1350
00:58:42,168 --> 00:58:44,128
Every plate has risk

1351
00:58:44,208 --> 00:58:46,888
and we bloody hope
the judges love them too.

1352
00:58:46,968 --> 00:58:48,448
20 minutes.

1353
00:58:48,528 --> 00:58:50,288
I hope you are on track!

1354
00:58:51,488 --> 00:58:54,688
Alright, get ten minutes
on the timer

1355
00:58:54,768 --> 00:58:57,768
we'll count it out
from ten every minute for 15.

1356
00:58:57,848 --> 00:59:00,848
Come on, guys.
Come on guys, you've got this.

1357
00:59:00,928 --> 00:59:02,968
You've done it before,
you can do it again.

1358
00:59:03,048 --> 00:59:05,768
You ready to pipe and roll?
I'm ready to pipe and roll.

1359
00:59:05,848 --> 00:59:07,368
Pipe, rattle and roll, brother.

1360
00:59:07,448 --> 00:59:11,008
Nick just laid out this beautiful,
filo pastry,

1361
00:59:11,088 --> 00:59:13,808
a blue cheese cigar.
Cigar.

1362
00:59:13,888 --> 00:59:16,008
I was like, wow,
that's an interesting dessert.

1363
00:59:16,088 --> 00:59:18,688
It is.
It's very like fusion type.

1364
00:59:18,768 --> 00:59:22,328
Yep, they're definitely pushing
the boundaries in that dessert.

1365
00:59:22,408 --> 00:59:24,568
Alright, those four are ready.
Those four are ready.

1366
00:59:24,648 --> 00:59:27,288
Do you wanna try
a first batch of four?

1367
00:59:29,168 --> 00:59:30,928
Alright, first four are down
and cooking, Nick.

1368
00:59:31,008 --> 00:59:32,328
Yep.

1369
00:59:32,408 --> 00:59:35,328
So I dropped the first four cigars
into the oil

1370
00:59:35,408 --> 00:59:37,848
and these cigars are just
sitting there in oil

1371
00:59:37,928 --> 00:59:41,928
and not frying
and I don't know what's going on.

1372
00:59:42,008 --> 00:59:43,008
(SUSPENSEFUL MUSIC)

1373
00:59:44,528 --> 00:59:45,768
These ones are ready, yeah.

1374
00:59:46,568 --> 00:59:49,128
Yeah, just kept eh, just.

1375
00:59:49,208 --> 00:59:50,288
Falling apart.

1376
00:59:51,768 --> 00:59:53,168
These two we can work with.

1377
00:59:56,208 --> 00:59:58,008
Nick is not looking very happy.

1378
00:59:58,088 --> 01:00:00,128
Christian is looking like
he's on damage control.

1379
01:00:00,208 --> 01:00:03,768
That deep fry and that pastry is
causing them major stress right now.

1380
01:00:03,848 --> 01:00:04,888
Yep.

1381
01:00:04,968 --> 01:00:09,688
We are now seeing the pressure of
what the HQ kitchen can do to you.

1382
01:00:09,768 --> 01:00:11,248
Alright, 13 minutes.

1383
01:00:11,328 --> 01:00:14,528
We wanted to be serving
two cigars per plate.

1384
01:00:14,608 --> 01:00:16,208
If we need to just put one
on a plate,

1385
01:00:16,288 --> 01:00:17,768
we put one on a plate, bro.

1386
01:00:18,328 --> 01:00:20,288
They're not colouring
like they should.

1387
01:00:20,368 --> 01:00:25,008
I just, it's,
we were so deep in the weeds

1388
01:00:25,088 --> 01:00:27,168
that we couldn't find a way out.

1389
01:00:27,248 --> 01:00:28,888
(TENSE MUSIC)

1390
01:00:30,928 --> 01:00:32,928
Nick and Christian
are they've given up man.

1391
01:00:33,008 --> 01:00:35,008
Have they?
They're done.

1392
01:00:35,088 --> 01:00:36,768
I feel like we're dead in the water.

1393
01:00:37,888 --> 01:00:39,088
(TENSE MUSIC)

1394
01:00:43,878 --> 01:00:46,478
OK guys,
ten minutes left on the clock.

1395
01:00:46,558 --> 01:00:48,718
Let's go!
(CHEERING)

1396
01:00:50,238 --> 01:00:53,118
I'm really concerned
about Nick and Christian guys.

1397
01:00:53,758 --> 01:00:56,478
There's some on the side
of it that hasn't worked.

1398
01:00:56,558 --> 01:00:59,238
Nick and Christian aren't gonna get
anything on that plate.

1399
01:00:59,318 --> 01:01:03,838
I mean, like we were
looking for like golden cigars

1400
01:01:03,918 --> 01:01:06,118
and that's not what we are getting.

1401
01:01:06,198 --> 01:01:08,238
Do you know what,
there's not a lot of time left

1402
01:01:08,318 --> 01:01:10,118
and there's still a lot of work
to do on every bench.

1403
01:01:10,198 --> 01:01:12,038
Well, let's talk
about Nick and Christian,

1404
01:01:12,118 --> 01:01:15,798
they need to crisp the filo
and melt the cheese inside.

1405
01:01:15,878 --> 01:01:18,438
And if it's not hot enough
they'll be greasy, and...

1406
01:01:18,518 --> 01:01:21,998
I just hope those guys are,
this team is a good team.

1407
01:01:22,078 --> 01:01:24,238
I really, no,
and I love their spirit.

1408
01:01:24,318 --> 01:01:26,838
And I hope that this dessert
is not gonna be the end of them.

1409
01:01:26,918 --> 01:01:28,078
I hope not.

1410
01:01:29,198 --> 01:01:31,678
We're having to make a really hard
decision right now.

1411
01:01:32,438 --> 01:01:34,518
We're gonna have to cut the amount
of cigars on a plate.

1412
01:01:34,598 --> 01:01:36,118
Yeah.
From two to one

1413
01:01:36,198 --> 01:01:38,878
or else we're not gonna be able to
plate up a dessert.

1414
01:01:41,878 --> 01:01:45,558
So raspberry into the cream.

1415
01:01:45,638 --> 01:01:48,798
The chocolate fondant
dessert is gonna be really rich.

1416
01:01:48,878 --> 01:01:50,158
It's all chocolate,

1417
01:01:50,238 --> 01:01:52,838
so that's why we need to introduce
a raspberry cream

1418
01:01:52,918 --> 01:01:54,918
to cut through that richness.

1419
01:01:54,998 --> 01:01:57,598
Alright, putting the raspberry cream
in the fridge.

1420
01:01:57,678 --> 01:02:00,398
Yep.
So I can stay cooked, right?

1421
01:02:00,478 --> 01:02:01,958
BOTH: Oh.

1422
01:02:02,038 --> 01:02:03,318
Oh, my god, look.

1423
01:02:03,398 --> 01:02:05,398
Oh, my god.

1424
01:02:05,478 --> 01:02:06,758
He dropped his cream.

1425
01:02:07,558 --> 01:02:09,118
They've just got a hustle,
they've done it before,

1426
01:02:09,198 --> 01:02:11,678
they can do it again.
There's still enough in there.

1427
01:02:11,758 --> 01:02:14,558
I see the bowl on the floor
and it's the right side up

1428
01:02:14,638 --> 01:02:17,358
and it's still half full of cream
because it's been so well whisked.

1429
01:02:17,998 --> 01:02:19,038
Chris.
Yeah.

1430
01:02:19,118 --> 01:02:20,678
There's still enough in there.

1431
01:02:20,758 --> 01:02:21,798
Enough in where?

1432
01:02:21,878 --> 01:02:24,438
There's still enough in the bowl.
Like how much is in the bowl?

1433
01:02:24,518 --> 01:02:25,718
There just look.

1434
01:02:29,198 --> 01:02:34,438
Alright, ladies and gentlemen,
you've got five minutes left.

1435
01:02:35,678 --> 01:02:38,118
This is stressful.
This is stressful.

1436
01:02:38,198 --> 01:02:40,518
We've got five minutes to go
on the clock,

1437
01:02:40,598 --> 01:02:42,918
our fondants are
still in the oven.

1438
01:02:43,558 --> 01:02:45,478
They look alright man,
the cakes look OK.

1439
01:02:45,558 --> 01:02:47,198
The cakes look OK.

1440
01:02:48,638 --> 01:02:49,878
Five minutes to go

1441
01:02:49,958 --> 01:02:52,598
and we've gotta get something
on this plate.

1442
01:02:52,678 --> 01:02:53,838
(DRAMATIC MUSIC)

1443
01:02:54,558 --> 01:02:55,678
How are we?

1444
01:02:56,478 --> 01:02:57,598
We got enough to plate.

1445
01:03:00,838 --> 01:03:02,718
We need to put all the cream on.
Yeah.

1446
01:03:02,798 --> 01:03:05,078
Hopefully, we can just
nail these flavours.

1447
01:03:07,918 --> 01:03:09,438
Over this side if you need, Chris.

1448
01:03:12,038 --> 01:03:13,958
So I'll pull the cakes
out of the oven.

1449
01:03:14,038 --> 01:03:16,958
I'm hoping to unmould
one of the fondants.

1450
01:03:17,038 --> 01:03:18,438
MANU: Come on boys, let's go.

1451
01:03:18,518 --> 01:03:19,878
Do your tester, do your tester.

1452
01:03:19,958 --> 01:03:21,878
You know you've got a lot
to turn out.

1453
01:03:22,758 --> 01:03:24,078
This has to work.

1454
01:03:25,078 --> 01:03:27,238
That chocolate fondant slides out.

1455
01:03:27,318 --> 01:03:30,318
Boom.
It was a magic moment.

1456
01:03:30,398 --> 01:03:31,798
Alright, let's go.
You've got three minutes.

1457
01:03:31,878 --> 01:03:33,318
Let's go.
Go, go, go, go, go, go.

1458
01:03:33,398 --> 01:03:35,518
Go, go, go, go, go, go,
go, go, go, go, go, go.

1459
01:03:35,598 --> 01:03:36,918
(TENSE MUSIC)

1460
01:03:38,518 --> 01:03:42,398
This is a massive amount of pressure
in the HQ kitchen.

1461
01:03:42,478 --> 01:03:44,798
I'm feeling all the different
Zeppole.

1462
01:03:44,878 --> 01:03:48,158
I want the firmest Zeppole
that I can find

1463
01:03:48,238 --> 01:03:51,038
to go on the judges' dishes.

1464
01:03:51,118 --> 01:03:52,798
Are you happy with this?

1465
01:03:52,878 --> 01:03:54,038
Let me have a look.

1466
01:03:55,118 --> 01:03:56,638
No, I'm not happy with that.

1467
01:03:56,718 --> 01:03:58,358
Well, that's what we got.
So we have to plate it.

1468
01:03:58,438 --> 01:04:00,318
We've come back.
Yeah.

1469
01:04:02,398 --> 01:04:04,718
One minute left!

1470
01:04:04,798 --> 01:04:06,118
(CHEERING)

1471
01:04:06,198 --> 01:04:07,718
Come on guys, one minute!

1472
01:04:07,798 --> 01:04:09,718
(TENSE MUSIC)

1473
01:04:09,798 --> 01:04:11,358
I think we could go more sauce,
yeah?

1474
01:04:11,438 --> 01:04:13,398
Yeah, and a little bit
and more cream.

1475
01:04:13,478 --> 01:04:16,038
We're just doing our best
just to try and balance everything.

1476
01:04:16,118 --> 01:04:17,678
Do we have enough sauce
on the plate?

1477
01:04:17,758 --> 01:04:20,198
Is there enough
cream-to-sauce ratio?

1478
01:04:21,038 --> 01:04:22,718
Too much.
That's way too much.

1479
01:04:22,798 --> 01:04:23,838
No, I don't think so.

1480
01:04:23,918 --> 01:04:25,758
All of those things are
going through your mind

1481
01:04:25,838 --> 01:04:29,958
because you want the dessert
to be the best that it can be.

1482
01:04:30,038 --> 01:04:31,918
Ah, you're right,
just a tiny bit too much.

1483
01:04:31,998 --> 01:04:33,238
OK, we've gotta move,

1484
01:04:33,318 --> 01:04:34,878
we've gotta get the orange segments
on.

1485
01:04:34,958 --> 01:04:36,198
30 seconds left.

1486
01:04:36,278 --> 01:04:38,398
COLIN: Come on guys, let's go.

1487
01:04:40,518 --> 01:04:42,318
I mean this is.
This is not.

1488
01:04:42,878 --> 01:04:44,478
This is not where we wanted to be.

1489
01:04:44,558 --> 01:04:47,198
But it's here,
but it's where we are.

1490
01:04:47,278 --> 01:04:50,318
We've got some that look
like we want 'em to.

1491
01:04:50,398 --> 01:04:51,358
Yep.

1492
01:04:52,278 --> 01:04:54,398
Is it the perfect dessert?

1493
01:04:54,478 --> 01:04:56,598
No.
Is it the dessert we're putting up?

1494
01:04:56,678 --> 01:04:57,798
Yep.

1495
01:04:57,878 --> 01:05:01,878
GROUP: Ten, nine, eight, seven, six,

1496
01:05:01,958 --> 01:05:06,238
five, four, three, two, one!

1497
01:05:06,318 --> 01:05:07,478
That's it!

1498
01:05:07,558 --> 01:05:10,158
Stop cooking,
move away from your benches.

1499
01:05:10,238 --> 01:05:11,878
Hey!

1500
01:05:11,958 --> 01:05:13,518
(LAUGHTER)

1501
01:05:17,478 --> 01:05:18,998
(LAUGHTER)

1502
01:05:28,558 --> 01:05:30,078
I look over at Nick and Christian's

1503
01:05:30,158 --> 01:05:32,838
and I couldn't quite make out
what they had served,

1504
01:05:32,918 --> 01:05:35,358
but they looked
like they'd been defeated.

1505
01:05:37,478 --> 01:05:38,558
We'll be right.

1506
01:05:38,638 --> 01:05:41,958
That cook did not go the way
that we wanted it to be.

1507
01:05:42,038 --> 01:05:43,038
Nah-uh.

1508
01:05:44,598 --> 01:05:45,638
Here we go.

1509
01:05:46,758 --> 01:05:47,718
I don't know.

1510
01:05:47,798 --> 01:05:49,998
See, I haven't tasted
anything on this plate.

1511
01:05:51,838 --> 01:05:54,878
Well done guys, take a break,
we're gonna taste your desserts.

1512
01:05:54,958 --> 01:05:56,198
Well done.

1513
01:05:58,198 --> 01:05:59,958
(SUSPENSEFUL MUSIC)

1514
01:06:01,718 --> 01:06:03,118
This is it.

1515
01:06:03,798 --> 01:06:07,278
Two teams progress
and two teams will be eliminated.

1516
01:06:07,358 --> 01:06:09,998
Ah, it's an awfully big deal
when you put it like that.

1517
01:06:10,078 --> 01:06:11,318
Should we taste?

1518
01:06:11,398 --> 01:06:12,678
Let's do it.

1519
01:06:21,438 --> 01:06:22,638
Thank you.

1520
01:06:25,638 --> 01:06:26,998
Thank you.

1521
01:06:29,358 --> 01:06:31,638
What we put on a plate
with our dessert

1522
01:06:31,718 --> 01:06:34,278
was a very technical dessert.

1523
01:06:34,358 --> 01:06:36,718
I'm about to plunge in.

1524
01:06:36,798 --> 01:06:39,238
The wow factor that excites
me the most,

1525
01:06:39,318 --> 01:06:41,358
it's a self-saucing cake

1526
01:06:41,438 --> 01:06:45,478
and you want to see a nice ooze
of that chocolate centre.

1527
01:06:47,278 --> 01:06:48,878
Oh, you got the ooze,

1528
01:06:52,398 --> 01:06:54,758
it does everything that fondant,
says it's gonna do.

1529
01:06:54,838 --> 01:06:56,478
It's sort of set.
Yeah.

1530
01:06:56,558 --> 01:06:58,878
Crusty on the outside,
soft in the middle.

1531
01:07:00,238 --> 01:07:04,638
I mean, I think for me
it's just very, very much too sweet.

1532
01:07:04,718 --> 01:07:05,878
Yeah.

1533
01:07:05,958 --> 01:07:07,478
I don't think a bitter enough
chocolate's been used.

1534
01:07:07,558 --> 01:07:08,678
I think so too.

1535
01:07:12,318 --> 01:07:15,238
Mm, that is so decadent.

1536
01:07:16,318 --> 01:07:17,838
Let's try the next dish.

1537
01:07:20,118 --> 01:07:21,838
(SOFT MELLOW MUSIC)

1538
01:07:30,318 --> 01:07:31,798
It's rather enchanting.

1539
01:07:34,518 --> 01:07:36,878
I was very happy with the appearance
of our dish,

1540
01:07:36,958 --> 01:07:38,998
very creative, aesthetic.

1541
01:07:39,078 --> 01:07:40,558
It's very Rach and I.

1542
01:07:41,598 --> 01:07:43,518
Let's see consistency.

1543
01:07:44,358 --> 01:07:45,878
Oh, it's light and airy.

1544
01:07:45,958 --> 01:07:48,158
It looks lighter than I'd expect.

1545
01:07:50,238 --> 01:07:51,598
It's fluffy too.

1546
01:07:53,078 --> 01:07:55,838
There's quite a lot of salt
in the cream,

1547
01:07:55,918 --> 01:07:58,238
which is, I'm rather enjoying.

1548
01:07:58,318 --> 01:07:59,398
Mm.

1549
01:07:59,478 --> 01:08:01,758
It's not, but it's done
in a very different way.

1550
01:08:05,118 --> 01:08:06,878
I think the orange segments,

1551
01:08:06,958 --> 01:08:08,598
I think you know none of us
are eating them, are they?

1552
01:08:08,678 --> 01:08:10,558
No, but I think
they're just too chunky.

1553
01:08:10,638 --> 01:08:13,158
They're just too fresh
for that kind of dessert.

1554
01:08:13,238 --> 01:08:14,478
Still a worry of mine

1555
01:08:14,558 --> 01:08:17,238
that we can't play
with the traditional dish too much

1556
01:08:17,318 --> 01:08:19,958
and we had, so who knows?

1557
01:08:20,038 --> 01:08:22,278
We've done our best.
The flavours are there.

1558
01:08:22,358 --> 01:08:24,278
Let's see what happens.
It's with the judges now, yep.

1559
01:08:25,798 --> 01:08:26,958
Wow.

1560
01:08:27,918 --> 01:08:29,278
That's moist in the middle.

1561
01:08:29,358 --> 01:08:30,398
Hmm.

1562
01:08:30,478 --> 01:08:32,398
That's sauce is amazing.

1563
01:08:32,478 --> 01:08:34,558
I think they've done
a really good job of it.

1564
01:08:37,198 --> 01:08:38,598
Thank you.

1565
01:08:50,078 --> 01:08:51,598
Thank you.

1566
01:08:51,678 --> 01:08:54,478
If it's deep-fried,
I am first in line.

1567
01:08:56,078 --> 01:08:58,958
CLAUDEAN:
This is a dish very special to us

1568
01:08:59,038 --> 01:09:01,118
and this is a dish that
people come back for.

1569
01:09:01,198 --> 01:09:04,518
So this was a massive amount
of pressure

1570
01:09:04,598 --> 01:09:08,358
to put this dish out not 100%

1571
01:09:08,438 --> 01:09:11,598
was a real kick in the pants for us.

1572
01:09:13,398 --> 01:09:17,078
Well, there's a nice crisp crust.

1573
01:09:17,158 --> 01:09:19,638
The caramel could use a kick
of salt, I reckon.

1574
01:09:19,718 --> 01:09:21,078
More salt.

1575
01:09:21,158 --> 01:09:23,878
Well, I feel it could
do with a bit more burn.

1576
01:09:23,958 --> 01:09:25,038
Yeah, a bit more bitterness.

1577
01:09:25,118 --> 01:09:26,598
It hasn't been taken far enough.

1578
01:09:26,678 --> 01:09:28,558
And the plain seem
to be better than the fruit.

1579
01:09:28,638 --> 01:09:30,678
Yes, the plain ones are better.
They've risen better.

1580
01:09:30,758 --> 01:09:32,958
It's a dish of two stories here.

1581
01:09:33,038 --> 01:09:35,518
One of mine's a little bit
doughy in the centre,

1582
01:09:35,598 --> 01:09:37,758
but otherwise,
they're quite well cooked.

1583
01:09:38,438 --> 01:09:39,478
I think it's a good dish.

1584
01:09:39,558 --> 01:09:40,878
Alright, last one, shall we?

1585
01:09:44,678 --> 01:09:46,398
(SOFT MUSIC)

1586
01:09:53,718 --> 01:09:55,598
Thank you.

1587
01:09:55,678 --> 01:09:56,718
Wow.

1588
01:10:00,478 --> 01:10:03,278
We have just gotta pray

1589
01:10:03,358 --> 01:10:07,318
that the flavours
that we wanted are balanced

1590
01:10:07,398 --> 01:10:09,278
and coming through.

1591
01:10:10,318 --> 01:10:13,118
It was tense watching.
I'm surprised they got anything up

1592
01:10:13,198 --> 01:10:15,158
'cause at one stage
they were fighting with the fryer.

1593
01:10:17,318 --> 01:10:18,718
Well, it's oozing.

1594
01:10:27,158 --> 01:10:29,518
I just, firstly,

1595
01:10:29,598 --> 01:10:32,918
I love the fact that we give them
a dessert challenge

1596
01:10:32,998 --> 01:10:35,198
and they went outside the box.

1597
01:10:35,278 --> 01:10:36,558
It's really.

1598
01:10:36,638 --> 01:10:38,558
I love the saltiness
of the blue cheese,

1599
01:10:38,638 --> 01:10:44,518
crispy filo and this deep rich
red wine

1600
01:10:44,598 --> 01:10:48,678
with some sweetness of the fig.

1601
01:10:48,758 --> 01:10:50,718
And they've made the honey work too.
Yeah.

1602
01:10:50,798 --> 01:10:52,078
You know, they really have.

1603
01:10:52,158 --> 01:10:55,198
It's incredibly well tempered.

1604
01:10:55,278 --> 01:10:58,838
I can't stop thinking
that two teams are going home now.

1605
01:10:58,918 --> 01:11:02,518
Have we done enough to save
ourselves in this competition?

1606
01:11:02,598 --> 01:11:04,358
I don't know.

1607
01:11:04,438 --> 01:11:06,598
They said it will remind you
of a cheese platter

1608
01:11:06,678 --> 01:11:09,238
and that's got cheese platter
like vibes to it.

1609
01:11:10,358 --> 01:11:13,078
You know,
this is a very serious decision,

1610
01:11:13,158 --> 01:11:16,118
you know, we are gonna
have to send two teams home.

1611
01:11:16,198 --> 01:11:17,878
Game over for two teams,
that's for sure.

1612
01:11:17,958 --> 01:11:19,558
(TENSE MUSIC)

1613
01:11:27,161 --> 01:11:30,161
We have come this far,
we have worked very hard,

1614
01:11:30,241 --> 01:11:33,001
we have given up a lot to be here.

1615
01:11:33,081 --> 01:11:36,561
I'm really hoping and praying that
we get through to the next round.

1616
01:11:38,801 --> 01:11:41,201
This is the most nervous
I have ever been.

1617
01:11:41,281 --> 01:11:44,721
Have we done enough to save
ourselves in this competition?

1618
01:11:44,801 --> 01:11:47,001
I just can't think that we have.

1619
01:11:48,401 --> 01:11:50,441
Well done everyone.
I know it wasn't easy,

1620
01:11:50,521 --> 01:11:53,121
I mean, I dunno how you felt
but I was pretty tense.

1621
01:11:54,761 --> 01:11:57,201
Teams, as you know, the dessert
that you prepared for us

1622
01:11:57,281 --> 01:12:00,161
will determine who goes through
to the semi-finals

1623
01:12:00,841 --> 01:12:02,361
and who will head home.

1624
01:12:04,241 --> 01:12:05,561
Tommy and Rach,

1625
01:12:05,641 --> 01:12:08,921
your dish with sticky date pudding
with butterscotch sauce.

1626
01:12:11,081 --> 01:12:14,561
Sticky date pudding,
it's something I grew up with.

1627
01:12:14,641 --> 01:12:18,481
I was expecting a bit more
of a big chunky square.

1628
01:12:18,561 --> 01:12:21,921
What I got was the little pudding
with nuts,

1629
01:12:22,001 --> 01:12:24,161
which I was quite surprised.

1630
01:12:24,241 --> 01:12:26,121
But it had great flavour.

1631
01:12:26,201 --> 01:12:28,401
I like the nuts, like the sauce.

1632
01:12:30,041 --> 01:12:31,881
The cream was refreshing,

1633
01:12:31,961 --> 01:12:36,441
but those orange squares,
I mean like very childish

1634
01:12:36,521 --> 01:12:39,161
and this is the quarter-finals.

1635
01:12:39,881 --> 01:12:42,441
You need to give us a little
bit more finesse.

1636
01:12:44,281 --> 01:12:45,841
Childish.

1637
01:12:45,921 --> 01:12:47,681
We might have delivered
a delicious dessert

1638
01:12:47,761 --> 01:12:49,361
but it may not
have been enough.

1639
01:12:52,401 --> 01:12:55,561
Aaron and Chris chocolate fondant
with pistachio crumb.

1640
01:12:57,201 --> 01:12:59,681
Technically yes, got it on point.

1641
01:12:59,761 --> 01:13:02,161
We cut that out
when we got the oozy centre,

1642
01:13:02,241 --> 01:13:05,201
everybody's like, oh, wow,
you know, that's what we want.

1643
01:13:05,281 --> 01:13:07,161
But very sweet on eating it.

1644
01:13:09,161 --> 01:13:14,681
I think you were so focused
on all these elements

1645
01:13:14,761 --> 01:13:16,521
and getting it technically right

1646
01:13:16,601 --> 01:13:20,881
that you didn't think enough
just about the flavours

1647
01:13:20,961 --> 01:13:24,441
because if it's quite
and not enough depth,

1648
01:13:24,521 --> 01:13:27,001
it can make it too one note.

1649
01:13:28,761 --> 01:13:31,001
I do have a sweet tooth.
I love this dessert,

1650
01:13:31,081 --> 01:13:33,841
I thought it had everything going
for it.

1651
01:13:33,921 --> 01:13:36,401
It was all tick, tick, tick.
Uh, yeah.

1652
01:13:36,481 --> 01:13:38,801
Your personal preference
would've been to have it sweeter.

1653
01:13:38,881 --> 01:13:40,361
Absolutely.

1654
01:13:41,961 --> 01:13:44,481
Claudean and Anthony,
Zeppole two ways.

1655
01:13:47,081 --> 01:13:48,721
I think one way would've been great.

1656
01:13:49,281 --> 01:13:50,281
One good way.

1657
01:13:50,361 --> 01:13:52,801
It was very inconsistent,
unfortunately.

1658
01:13:53,521 --> 01:13:59,561
You got a really lovely crisp
sort of carapace on the edge

1659
01:13:59,641 --> 01:14:02,761
of some of those,
which is just what you want.

1660
01:14:02,841 --> 01:14:07,641
But the fruited ones
didn't quite work in that way.

1661
01:14:09,201 --> 01:14:11,161
I definitely agree
with Nigella's critique

1662
01:14:11,241 --> 01:14:13,881
that the fruited one was too damp.

1663
01:14:13,961 --> 01:14:15,401
We could be going home.

1664
01:14:17,521 --> 01:14:21,641
Nick and Christian blue cheese
cigars with red wine figs.

1665
01:14:22,681 --> 01:14:26,881
By the end of that cook,
I looked down and you two were done.

1666
01:14:26,961 --> 01:14:30,281
I'm surprised we got actually
anything to eat at one stage.

1667
01:14:30,361 --> 01:14:31,681
So am I.
Yep.

1668
01:14:31,761 --> 01:14:34,241
And then somehow,
I dunno how you turned it around,

1669
01:14:34,321 --> 01:14:37,441
but my cigar that I got was crisp.

1670
01:14:37,521 --> 01:14:39,601
The filling was oozing.

1671
01:14:39,681 --> 01:14:45,201
The flavour combination
of blue cheese, red wine, and figs,

1672
01:14:46,241 --> 01:14:47,721
it just bloody works.

1673
01:14:47,801 --> 01:14:48,801
(EXHALES)

1674
01:14:48,881 --> 01:14:51,241
As far as we three are concerned.

1675
01:14:51,321 --> 01:14:54,001
Yours was the best dessert
of the night

1676
01:14:54,921 --> 01:14:56,961
and you are through
to the semi final.

1677
01:14:57,761 --> 01:14:59,081
Thank you.
(CLAPPING)

1678
01:14:59,161 --> 01:15:00,361
Congratulations.

1679
01:15:04,001 --> 01:15:06,121
It's alright, we're through.

1680
01:15:06,201 --> 01:15:08,241
What has just happened?

1681
01:15:08,321 --> 01:15:11,281
I don't know,
but we're true to the semi-final.

1682
01:15:15,081 --> 01:15:18,961
Aaron and Chris,
Tommy and Rach,

1683
01:15:19,041 --> 01:15:21,161
and Claudean and Anthony,

1684
01:15:23,081 --> 01:15:25,641
there's one spot
in the semi final left

1685
01:15:27,201 --> 01:15:29,921
and just one of you will take it.

1686
01:15:32,161 --> 01:15:34,841
What we put on a plate
is a competition dessert

1687
01:15:34,921 --> 01:15:37,321
that is good enough,
more than good enough.

1688
01:15:38,081 --> 01:15:39,201
I feel sick.

1689
01:15:39,281 --> 01:15:40,601
Mm, me too.

1690
01:15:43,681 --> 01:15:47,481
I'm feeling nervous,
my knees are shaking.

1691
01:15:47,561 --> 01:15:51,401
The pressure is unbelievable.

1692
01:15:52,081 --> 01:15:55,681
This was a tough decision,
very close.

1693
01:15:55,761 --> 01:16:01,081
All three great dishes
but after analysing every detail,

1694
01:16:01,161 --> 01:16:04,721
the second team
into the semi-final is...

1695
01:16:04,801 --> 01:16:07,081
(SUSPENSEFUL MUSIC)

1696
01:16:11,121 --> 01:16:12,481
..Tommy and Rach.

1697
01:16:12,561 --> 01:16:14,041
(LAUGHTER)

1698
01:16:15,161 --> 01:16:16,281
Congratulations.

1699
01:16:21,481 --> 01:16:22,681
(CHEERING)

1700
01:16:22,761 --> 01:16:25,121
We're going through
to the semi-finals.

1701
01:16:25,201 --> 01:16:27,921
The sticky date got us out
of a sticky situation.

1702
01:16:28,001 --> 01:16:29,641
(LAUGHTER)

1703
01:16:30,681 --> 01:16:32,081
Oh, my god.

1704
01:16:33,081 --> 01:16:36,401
So Aaron and Chris,
Claudean and Anthony,

1705
01:16:37,681 --> 01:16:41,801
that means unfortunately, you will
not be progressing any further

1706
01:16:41,881 --> 01:16:43,401
in the competition.

1707
01:16:43,481 --> 01:16:44,721
At the end of the day,

1708
01:16:44,801 --> 01:16:47,961
I'd be happy to go out on that
dessert, that's what happened.

1709
01:16:48,041 --> 01:16:50,601
Gonna go out
with our heads held high.

1710
01:16:50,681 --> 01:16:53,001
I can't wait to get back
into more cooking,

1711
01:16:53,081 --> 01:16:56,961
more barbecue, more competitions,
and more time with my family.

1712
01:16:57,041 --> 01:17:01,521
Yeah, it's made us stronger people
overall in so many aspects.

1713
01:17:02,561 --> 01:17:06,201
We're heartbroken
we didn't make it through.

1714
01:17:06,281 --> 01:17:10,001
But in saying that,
we have tried really hard,

1715
01:17:10,081 --> 01:17:11,841
we've both grown as people

1716
01:17:11,921 --> 01:17:17,201
and I think that the MKR kitchen

1717
01:17:17,281 --> 01:17:20,721
is going to be a very quiet place
without us in it.

1718
01:17:20,801 --> 01:17:22,521
(LAUGHS)

1719
01:17:22,601 --> 01:17:26,441
Aaron and Chris
and Claudean and Anthony,

1720
01:17:26,521 --> 01:17:29,121
au revoir and good luck.

1721
01:17:29,201 --> 01:17:30,841
Two more eliminations

1722
01:17:30,921 --> 01:17:35,281
and there's been this great
fierce rivalry

1723
01:17:35,361 --> 01:17:37,681
between us and the two of them.

1724
01:17:37,761 --> 01:17:39,721
(CLAPPING)
See you guys, all the best.

1725
01:17:39,801 --> 01:17:41,761
(CHEERING AND APPLAUSE)

1726
01:17:50,241 --> 01:17:52,361
Here we go, semifinals.

1727
01:17:52,441 --> 01:17:55,161
Radha and Prabha, Sonia and Marcus.

1728
01:17:55,241 --> 01:17:58,321
Alright, people,
the competition is on.

1729
01:17:58,401 --> 01:18:00,321
(CHEERING)

1730
01:18:00,401 --> 01:18:03,361
Captioned by Ai-media
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