1 00:00:01,360 --> 00:00:03,360 ANNOUNCER: Previously, 2 00:00:03,440 --> 00:00:05,120 after surviving two rounds 3 00:00:05,200 --> 00:00:06,520 of instant restaurants... 4 00:00:08,240 --> 00:00:11,440 the top 16 entered Kitchen Headquarters 5 00:00:11,520 --> 00:00:12,640 for the first time. 6 00:00:12,720 --> 00:00:15,560 (SCREAMS) I can't believe we are here. 7 00:00:15,640 --> 00:00:16,680 But the excitement... 8 00:00:16,760 --> 00:00:18,360 Hello, hello. Bonne soiree, bonne soiree. 9 00:00:18,440 --> 00:00:20,480 ..quickly turned to fear. 10 00:00:20,560 --> 00:00:22,360 The team that will cook the weakest dish 11 00:00:22,440 --> 00:00:25,720 will be fighting for their lives in an elimination cook-off. 12 00:00:27,040 --> 00:00:28,840 BOTH: (EVIL LAUGH) 13 00:00:28,920 --> 00:00:31,520 While the pressure rattled the favourites. 14 00:00:31,600 --> 00:00:33,640 We have no time. 15 00:00:33,720 --> 00:00:35,040 You're freaking out. 16 00:00:35,120 --> 00:00:38,080 It was loved up couple Hannah and Lawrence... 17 00:00:38,160 --> 00:00:39,320 Babe, it's not cooked. 18 00:00:39,400 --> 00:00:42,440 ..that became the first team to guarantee a spot 19 00:00:42,520 --> 00:00:45,760 in an upcoming elimination cook-off. 20 00:00:45,840 --> 00:00:48,240 The lamb is for me, are really undercooked. 21 00:00:48,320 --> 00:00:50,080 We're absolutely gutted. 22 00:00:50,160 --> 00:00:52,000 It sucks. 23 00:00:52,080 --> 00:00:53,040 Tonight... 24 00:00:53,120 --> 00:00:54,320 Let's go. 25 00:00:54,400 --> 00:00:56,840 ..who will join Hannah and Lawrence? 26 00:00:56,920 --> 00:00:59,480 Someone's going into an elimination cook-off. 27 00:00:59,560 --> 00:01:01,480 It all needs to be perfect. 28 00:01:01,560 --> 00:01:04,920 We sure don't want to be in elimination. 29 00:01:05,000 --> 00:01:08,080 The weakest dish was cooked by... 30 00:01:09,760 --> 00:01:15,520 Plus one of these teams is about to win the biggest advantage 31 00:01:15,600 --> 00:01:17,640 in MKR history. 32 00:01:17,720 --> 00:01:19,240 A massive reward. 33 00:01:19,320 --> 00:01:21,640 (LAUGHS) Wow. 34 00:01:21,720 --> 00:01:22,960 Bigger than anything that's happened 35 00:01:23,040 --> 00:01:24,360 on this show before. 36 00:01:34,800 --> 00:01:36,760 (SOFT INSTRUMENTAL MUSIC) 37 00:01:57,840 --> 00:02:00,240 I'm really keen to get back in the kitchen today. 38 00:02:00,320 --> 00:02:02,320 We won this the day last challenge 39 00:02:02,400 --> 00:02:04,520 and we're going to dish the day again, so... 40 00:02:04,600 --> 00:02:05,560 Doubling up. 41 00:02:05,640 --> 00:02:06,840 We're coming for em'. 42 00:02:09,240 --> 00:02:11,280 The competition is definitely intensified, 43 00:02:11,360 --> 00:02:12,400 like kitchen headquarter 44 00:02:12,480 --> 00:02:14,480 is definitely harder. 45 00:02:14,560 --> 00:02:16,560 Today someone's going to elimination. 46 00:02:16,640 --> 00:02:18,320 Yeah, so it's super nerve wracking. 47 00:02:18,400 --> 00:02:20,000 Yeah. Um, we don't want to get this wrong. 48 00:02:26,680 --> 00:02:28,000 Hello. 49 00:02:28,080 --> 00:02:29,680 Hello. 50 00:02:29,760 --> 00:02:32,040 (CHEERS AND APPLAUSE) Hello, hello. 51 00:02:32,120 --> 00:02:33,400 Welcome. 52 00:02:33,480 --> 00:02:34,640 Bonne soiree. 53 00:02:37,280 --> 00:02:40,240 Teams, welcome back to Kitchen Headquarters. 54 00:02:40,320 --> 00:02:41,880 As you've already learned, 55 00:02:41,960 --> 00:02:45,760 this place can pile on the pressure like nothing else. 56 00:02:49,320 --> 00:02:52,160 So, the challenge today will take place over two rounds. 57 00:02:54,400 --> 00:02:56,920 The team that cooked the weakest dish 58 00:02:57,000 --> 00:03:00,720 in round one will be joining Hannah and Lawrence 59 00:03:00,800 --> 00:03:03,200 in an upcoming elimination cook-off. 60 00:03:03,280 --> 00:03:05,480 Last round we served undercooked lamb. 61 00:03:05,560 --> 00:03:07,000 So, now we're out for elimination 62 00:03:07,080 --> 00:03:08,720 and it is heart breaking. 63 00:03:08,800 --> 00:03:10,880 I do not want to be here. 64 00:03:10,960 --> 00:03:15,400 Round two, we'll see the remaining team cook-off 65 00:03:15,480 --> 00:03:17,600 for a huge reward. 66 00:03:17,680 --> 00:03:21,320 Something that's never been seen in Kitchen Headquarters 67 00:03:21,400 --> 00:03:22,760 in My Kitchen Rules. 68 00:03:22,840 --> 00:03:25,360 If it's big. It's gotta be worth fighting for. 69 00:03:25,440 --> 00:03:27,120 What could be, I mean maybe. 70 00:03:27,200 --> 00:03:28,240 A car? 71 00:03:28,320 --> 00:03:29,640 (LAUGHS) I don't know. 72 00:03:31,440 --> 00:03:33,520 Caz and Fergus, you cooked a dish of the day 73 00:03:33,600 --> 00:03:39,360 in the last pick a fridge challenge, those beautiful ricotta fritters. 74 00:03:39,440 --> 00:03:44,480 In doing so, you guys jump straight into round two. 75 00:03:47,240 --> 00:03:49,400 Oh, my god. We're safe today. Good. 76 00:03:49,480 --> 00:03:50,560 I'm happy to be standing out 77 00:03:50,640 --> 00:03:52,360 of this one and kinda getting that 78 00:03:52,440 --> 00:03:54,320 free package through the next round. 79 00:03:54,400 --> 00:03:55,480 Yeah. Yeah. 80 00:03:56,960 --> 00:04:00,160 So, that means, Mike and Pete, Simone and Viviana, 81 00:04:00,240 --> 00:04:04,760 Janey and Maddie and Rob and Liam, in round one, 82 00:04:04,840 --> 00:04:06,080 your task is to cook 83 00:04:06,160 --> 00:04:10,760 a magnificent signature entree, 84 00:04:10,840 --> 00:04:14,480 a sensational starter that starts the meal with a bang. 85 00:04:15,560 --> 00:04:16,760 Yay! 86 00:04:16,840 --> 00:04:18,120 We love entrees. 87 00:04:18,200 --> 00:04:19,280 We love entrees 88 00:04:19,360 --> 00:04:22,560 and we can think of so many options. 89 00:04:26,280 --> 00:04:28,720 Cooking teams to your benches, 90 00:04:28,800 --> 00:04:31,000 others up to the mezzanine to watch on. 91 00:04:31,080 --> 00:04:32,400 Come on, guys. 92 00:04:32,480 --> 00:04:35,080 (TALKING OVER EACH OTHER) 93 00:04:37,680 --> 00:04:39,160 This is like rubbing salt 94 00:04:39,240 --> 00:04:40,440 in our wounds 95 00:04:40,520 --> 00:04:42,040 we have to watch everyone cook tonight. 96 00:04:42,120 --> 00:04:44,240 Oh, my gosh. 97 00:04:44,320 --> 00:04:45,280 It's like sitting out of a game, 98 00:04:45,360 --> 00:04:47,040 you really wanted to play as a kid. 99 00:04:50,200 --> 00:04:52,400 Teams, here we go. 100 00:04:52,480 --> 00:04:56,120 We want an entree to inspire and to be desired. 101 00:04:57,600 --> 00:04:59,000 The store room is stocked 102 00:04:59,080 --> 00:05:01,160 with everything you will need for this course. 103 00:05:03,280 --> 00:05:05,680 Remember, when in doubt just cook. 104 00:05:07,160 --> 00:05:08,440 You have just 60 minutes. 105 00:05:08,520 --> 00:05:10,000 Let's go. Aprons on. 106 00:05:10,080 --> 00:05:12,200 Let's go, let's go. Alright, alright. 107 00:05:12,280 --> 00:05:14,240 We've we got 60 minutes to put something through. 108 00:05:14,320 --> 00:05:15,560 Yeah. Something that's elevated. 109 00:05:15,640 --> 00:05:16,920 Something that is... 110 00:05:17,000 --> 00:05:18,640 Look worthy of fine dining I think. 111 00:05:18,720 --> 00:05:21,120 Worthy of fine dining. So, what are you thinking today? 112 00:05:21,200 --> 00:05:22,400 We love tuna... 113 00:05:22,480 --> 00:05:24,720 So, maybe mix it up with some avocados... 114 00:05:24,800 --> 00:05:26,200 Yeah. ..some Asian flavours. 115 00:05:26,280 --> 00:05:27,960 Let's do some barbecue, it's been a while. 116 00:05:28,040 --> 00:05:29,920 We've been stuck on desserts for too long, mate. 117 00:05:30,000 --> 00:05:32,000 Your time starts now. 118 00:05:36,000 --> 00:05:37,840 Go, go, go, go, go. (LAUGHS) 119 00:05:37,920 --> 00:05:39,200 Let's go. 120 00:05:41,400 --> 00:05:43,040 (LAUGHTER) 121 00:05:46,720 --> 00:05:48,160 This round is super important. 122 00:05:48,240 --> 00:05:49,760 We don't wanna be going to elimination 123 00:05:49,840 --> 00:05:51,200 so we're going with what we like, 124 00:05:51,280 --> 00:05:52,320 which is meat. 125 00:05:52,400 --> 00:05:54,480 For entree, we are making lamb, ribs, 126 00:05:54,560 --> 00:05:56,560 chermoula and toasted nut butter. 127 00:05:56,640 --> 00:05:57,720 We're gonna make it a signature 128 00:05:57,800 --> 00:05:58,800 'cause we are all about 129 00:05:58,880 --> 00:05:59,960 cooking on fire when we can 130 00:06:00,040 --> 00:06:01,000 and cooking meat. 131 00:06:01,080 --> 00:06:02,680 So, we're gonna use some hibachi grills, 132 00:06:02,760 --> 00:06:04,000 treat the protein well 133 00:06:04,080 --> 00:06:05,280 and use fire. 134 00:06:07,680 --> 00:06:09,320 I'm just slicing these ribs up, Liam, 135 00:06:09,400 --> 00:06:11,200 to make 'em like individual. 136 00:06:11,280 --> 00:06:12,880 Yep. So, we need about 20 now. 137 00:06:12,960 --> 00:06:14,480 Cool. 138 00:06:14,560 --> 00:06:15,840 You really gotta be smart 139 00:06:15,920 --> 00:06:16,880 and know what you're doing in this 140 00:06:16,960 --> 00:06:18,040 cook 'cause you don't 141 00:06:18,120 --> 00:06:19,760 have time for error. 142 00:06:19,840 --> 00:06:21,360 Really important to get these ribs in. 143 00:06:21,440 --> 00:06:22,840 We've only got an hour 144 00:06:22,920 --> 00:06:24,800 so I really need this already heating up. 145 00:06:24,880 --> 00:06:26,800 I've gotta get those lamb ribs in there 146 00:06:26,880 --> 00:06:28,960 and this is just nice and hot. 147 00:06:29,040 --> 00:06:31,360 I get the pressure cooker loaded it with chicken stock. 148 00:06:31,440 --> 00:06:33,360 That technique renders all the fat down, 149 00:06:33,440 --> 00:06:34,520 Then we're gonna take them out, 150 00:06:34,600 --> 00:06:35,600 Rob's gonna pat 'em dry, 151 00:06:35,680 --> 00:06:36,720 put 'em in a rub, 152 00:06:36,800 --> 00:06:37,880 finish 'em on the hibachi. 153 00:06:37,960 --> 00:06:40,040 17, 18, 19. Sweet. Done. 154 00:06:40,120 --> 00:06:42,360 Just making sure they're all covered in that liquid. 155 00:06:42,440 --> 00:06:43,760 They're gonna shrink up 156 00:06:43,840 --> 00:06:45,960 um, down to half the size so that'll be fine. 157 00:06:46,040 --> 00:06:47,120 This lambs the star of the show 158 00:06:47,200 --> 00:06:48,880 so we've gotta make it perfect. 159 00:06:48,960 --> 00:06:50,280 Put the lid on the pressure cooker. 160 00:06:50,360 --> 00:06:51,640 Cook the pressure cooker. We're on. 161 00:06:51,720 --> 00:06:53,560 We're looking good. 162 00:06:53,640 --> 00:06:54,680 Sweet. 163 00:06:57,640 --> 00:06:59,600 How you going, Mikey? I'm going good, Pete. 164 00:06:59,680 --> 00:07:02,880 Our entree tonight is cured scallops with lime creme fresh. 165 00:07:02,960 --> 00:07:05,360 Uh, they are the main two elements. 166 00:07:05,440 --> 00:07:06,560 So, I'm just drying, Mike, 167 00:07:06,640 --> 00:07:08,520 I'm drying the scallops very quickly. 168 00:07:08,600 --> 00:07:09,640 Yeah. Beautiful. 169 00:07:09,720 --> 00:07:10,880 It is a signature dish 170 00:07:10,960 --> 00:07:13,680 that I've cooked a couple of times. 171 00:07:13,760 --> 00:07:16,040 And it is actually more on the way 172 00:07:16,120 --> 00:07:17,480 to being a fine dining entree. 173 00:07:17,560 --> 00:07:18,600 OK. 174 00:07:19,720 --> 00:07:22,160 The scallops are going to be dry cured 175 00:07:22,240 --> 00:07:25,120 in equal parts salt and sugar. 176 00:07:25,200 --> 00:07:27,040 The hardest thing is all scallops 177 00:07:27,120 --> 00:07:28,120 are different in sizes 178 00:07:28,200 --> 00:07:30,520 and have different curing times. 179 00:07:30,600 --> 00:07:32,120 Scallops is kind of smart 180 00:07:32,200 --> 00:07:34,120 'cause you don't need to cook them for too long. 181 00:07:34,200 --> 00:07:35,320 But something like... 182 00:07:35,400 --> 00:07:37,400 Although, you need to cook them. You cook. Yeah. 183 00:07:37,480 --> 00:07:39,080 We've got a lot of work to do. 184 00:07:39,160 --> 00:07:40,280 Uh, we just need to make sure 185 00:07:40,360 --> 00:07:42,200 that we nail the curing of those scallops. 186 00:07:42,280 --> 00:07:44,560 Alright, Mike, I've got the timer on for the scallops. 187 00:07:44,640 --> 00:07:46,240 I'm just gonna pop them to the side. 188 00:07:46,320 --> 00:07:47,720 Let's keep motoring here. 189 00:07:47,800 --> 00:07:48,800 Yeah, keep motoring. 190 00:07:49,920 --> 00:07:53,520 We absolutely cannot be on the bottom because otherwise... 191 00:07:53,600 --> 00:07:54,800 We can't be on the bottom today 192 00:07:54,880 --> 00:07:58,520 because otherwise we'll be in risk of elimination. 193 00:07:58,600 --> 00:07:59,800 Going into the elimination round. 194 00:07:59,880 --> 00:08:01,280 And that's not where we wanna be. 195 00:08:01,360 --> 00:08:03,440 That's not where we wanna be. 196 00:08:03,520 --> 00:08:05,160 We feel like a signature entree 197 00:08:05,240 --> 00:08:06,720 means something that 198 00:08:06,800 --> 00:08:08,720 you would cook to impress. 199 00:08:08,800 --> 00:08:11,240 So, we're going to bring 200 00:08:11,320 --> 00:08:13,000 our absolute best 201 00:08:13,080 --> 00:08:15,200 entree dish today. 202 00:08:15,280 --> 00:08:19,200 We are making tuna and avocado tar with nori crisps. 203 00:08:20,840 --> 00:08:23,920 We've made this dish for our family and friends at home 204 00:08:24,000 --> 00:08:27,080 and they absolutely love our tuna tartare. 205 00:08:27,160 --> 00:08:29,120 We feel like it's something that 206 00:08:29,200 --> 00:08:31,040 really, if you get the balance of flavour. 207 00:08:31,120 --> 00:08:32,080 Yeah. 208 00:08:32,160 --> 00:08:34,760 And everything right on the dish, you can't go wrong. 209 00:08:34,840 --> 00:08:36,440 Especially as an entree too. 210 00:08:36,520 --> 00:08:38,440 It's not heavy at all is it, darling? 211 00:08:38,520 --> 00:08:40,160 No, it's the beautiful start to a meal. 212 00:08:40,240 --> 00:08:43,280 We do not want to be in that elimination cook-off. 213 00:08:43,360 --> 00:08:45,080 And we just want to make sure 214 00:08:45,160 --> 00:08:46,480 that we deliver 215 00:08:46,560 --> 00:08:48,040 the right amount of acidity, 216 00:08:48,120 --> 00:08:50,480 the right amount of saltness and sweetness 217 00:08:50,560 --> 00:08:53,160 so that it is perfectly balanced. 218 00:08:53,240 --> 00:08:56,200 Mum, make sure that you get those nori crisps perfect 219 00:08:56,280 --> 00:08:57,480 before you think about the Mayo. 220 00:08:57,560 --> 00:08:59,240 You've got the time to get them right. 221 00:08:59,320 --> 00:09:00,320 Yes, chef. 222 00:09:00,400 --> 00:09:01,400 So, let's make sure they're perfect 223 00:09:01,480 --> 00:09:03,040 before we make move on to the Mayo. 224 00:09:03,120 --> 00:09:04,160 Yes, chef. 225 00:09:04,240 --> 00:09:05,320 These are all my dishes 226 00:09:05,400 --> 00:09:07,480 and she's taken charge. 227 00:09:07,560 --> 00:09:09,360 Mum's got the experience. 228 00:09:09,440 --> 00:09:11,400 However, I'm very organised 229 00:09:11,480 --> 00:09:12,760 and I feel like I'm better 230 00:09:12,840 --> 00:09:14,440 under pressure than mum. 231 00:09:14,520 --> 00:09:17,520 Right. Thank you, my daughter. 232 00:09:17,600 --> 00:09:20,600 Today is the day that we really deliver on this dish. 233 00:09:20,680 --> 00:09:23,000 100%, and we can do it, darling. 234 00:09:23,080 --> 00:09:24,280 Today is very important that 235 00:09:24,360 --> 00:09:26,000 we're gonna be like extremely focused 236 00:09:26,080 --> 00:09:27,560 'cause we weren't last time 237 00:09:27,640 --> 00:09:29,600 and we're not gonna make this happen again. 238 00:09:29,680 --> 00:09:31,360 No we're not. So, that is your station? 239 00:09:31,440 --> 00:09:32,840 Not mine? Huh? Yeah. Just one second. 240 00:09:32,920 --> 00:09:34,320 I just clean the octopus. OK. 241 00:09:34,400 --> 00:09:35,560 Ah, OK. 242 00:09:35,640 --> 00:09:38,520 For today's challenge we chose insalata di mare, 243 00:09:38,600 --> 00:09:40,240 which is a seafood salad. 244 00:09:40,320 --> 00:09:41,360 We chose this dish 245 00:09:41,440 --> 00:09:43,440 because it's something that uh, we really love. 246 00:09:43,520 --> 00:09:44,480 It's a light. 247 00:09:44,560 --> 00:09:46,080 Very summery. Yeah. 248 00:09:46,160 --> 00:09:47,960 White wine. In. 249 00:09:48,040 --> 00:09:50,640 Measuring with love as always. Yeah. 250 00:09:50,720 --> 00:09:52,360 Always measured perfectly. 251 00:09:52,440 --> 00:09:56,040 So, we want to make a traditional dish a little bit more elevated. 252 00:09:56,120 --> 00:09:57,760 So, the seven elements of the dish 253 00:09:57,840 --> 00:10:00,840 are octopus, mussels, 254 00:10:00,920 --> 00:10:02,880 potatoes, broccoli, 255 00:10:02,960 --> 00:10:04,800 pickled onion, seafood Mayo. 256 00:10:04,880 --> 00:10:06,040 And herb oil. 257 00:10:06,120 --> 00:10:08,400 There's a lot to element, uh, in a very short time 258 00:10:08,480 --> 00:10:10,400 and I hope I will be able to nail it. 259 00:10:11,560 --> 00:10:12,760 Alright amore I'm going 260 00:10:12,840 --> 00:10:15,120 to uh, start to put this one in the pressure cooker 261 00:10:15,200 --> 00:10:17,520 because it needs uh, quite a long time to do it. 262 00:10:17,600 --> 00:10:18,600 Cooking the octopus 263 00:10:18,680 --> 00:10:19,880 on the pressure cooker, 264 00:10:19,960 --> 00:10:21,280 it won't lose flavour 265 00:10:21,360 --> 00:10:23,600 but it can be very mushy 266 00:10:23,680 --> 00:10:25,320 if you cook for five minutes longer 267 00:10:25,400 --> 00:10:27,440 or if you cook five minutes bit less, 268 00:10:27,520 --> 00:10:29,400 it is gonna be hard and tough the meat. 269 00:10:29,480 --> 00:10:31,600 So, I need to nail the timing. 270 00:10:31,680 --> 00:10:35,520 Hmm. Octopus in ready to go. 271 00:10:35,600 --> 00:10:37,400 Now, the octopus in the pressure cooker. 272 00:10:37,480 --> 00:10:38,480 And we got only six 273 00:10:38,560 --> 00:10:39,680 more preparation to go. 274 00:10:39,760 --> 00:10:40,840 Only. 275 00:10:40,920 --> 00:10:41,880 OK, mussels. 276 00:10:41,960 --> 00:10:43,160 Are you ready for the mussel, my love? 277 00:10:43,240 --> 00:10:45,320 Yeah. OK, I'm gonna start to pep. 278 00:10:45,400 --> 00:10:48,240 And as-as always I'm always cleaning the seafood 279 00:10:48,320 --> 00:10:50,200 because I love it. 280 00:10:53,040 --> 00:10:54,120 Gee. 281 00:10:54,200 --> 00:10:56,400 So, you guys are a bit nervous cooking next to us today. 282 00:10:56,480 --> 00:10:57,680 Uh, no actually feel pretty good actually. 283 00:10:57,760 --> 00:10:58,720 Not at all, amore, are you? 284 00:10:58,800 --> 00:11:00,920 How do... How did you feel when we brought out the hibachi? 285 00:11:01,000 --> 00:11:02,640 Ah, you're playing safe as usual. 286 00:11:02,720 --> 00:11:03,680 No. (LAUGHS) 287 00:11:03,760 --> 00:11:05,640 Oh, and you're making octopus for a second time, I see. 288 00:11:05,720 --> 00:11:07,200 Eh? Open fire inside. 289 00:11:07,280 --> 00:11:08,320 Yeah, but different way, brother. 290 00:11:08,400 --> 00:11:09,480 Surprising every time. 291 00:11:09,560 --> 00:11:11,360 Janey probably thinks we're in trouble 292 00:11:11,440 --> 00:11:12,520 'cause barbecuing is not cooking. 293 00:11:12,600 --> 00:11:13,920 (LAUGHS) 294 00:11:14,000 --> 00:11:15,000 Janey and Maddie, 295 00:11:15,080 --> 00:11:17,560 are you guys feeling pretty safe 'cause we've got barbecues out 296 00:11:17,640 --> 00:11:19,040 and barbecues aren't cooking? 297 00:11:19,120 --> 00:11:20,720 Oh, very good. We got barbecues going. 298 00:11:20,800 --> 00:11:21,800 Gosh. 299 00:11:21,880 --> 00:11:24,280 They have heard through the grapevine 300 00:11:24,360 --> 00:11:26,560 that we've dissed barbecues. 301 00:11:26,640 --> 00:11:28,840 We hear the barbecue's a secret weapon. 302 00:11:28,920 --> 00:11:31,400 It's really simple and really basic. 303 00:11:31,480 --> 00:11:34,200 Yeah, come on, give us something more. 304 00:11:34,280 --> 00:11:35,880 Sausage and bread please. 305 00:11:35,960 --> 00:11:37,480 Thank you. 306 00:11:37,560 --> 00:11:39,480 Teams, you got 45 minutes left. 307 00:11:39,560 --> 00:11:40,600 Let's go. 308 00:11:40,680 --> 00:11:42,320 (UPBEAT MUSIC) 309 00:11:45,200 --> 00:11:46,320 Darling, mussels. 310 00:11:46,400 --> 00:11:48,440 Grazie. How many? 311 00:11:48,520 --> 00:11:50,560 Uh, more than 20. 312 00:11:50,640 --> 00:11:53,040 So, Mike, we've got the scallops that are curing. 313 00:11:53,120 --> 00:11:55,160 We've got the uh, lime creme fraiche. 314 00:11:55,240 --> 00:11:56,560 The buttermilk's done. Dressing done. 315 00:11:56,640 --> 00:11:57,640 Cool. You're all good? 316 00:11:57,720 --> 00:11:59,040 I'm all good. OK. 317 00:11:59,120 --> 00:12:02,080 So, Liam, I'm just getting these coals that we've heated up, 318 00:12:02,160 --> 00:12:03,680 putting them in the hibachi grill. 319 00:12:03,760 --> 00:12:06,120 Get a nice hot temp on it. 320 00:12:06,200 --> 00:12:07,840 I usually do this in bare feet, Liam. 321 00:12:07,920 --> 00:12:09,040 Yeah, we do. 322 00:12:09,120 --> 00:12:10,720 Rob and Liam, we're excited. 323 00:12:10,800 --> 00:12:12,200 We see the coal. 324 00:12:12,280 --> 00:12:13,400 Barbecue boys are back. 325 00:12:13,480 --> 00:12:14,560 The grill boys. 326 00:12:14,640 --> 00:12:15,880 Feels like our first restaurant. 327 00:12:17,480 --> 00:12:18,520 What do you think, babe? 328 00:12:18,600 --> 00:12:20,400 Well we're obviously in elimination. 329 00:12:20,480 --> 00:12:23,520 We're in the elimination round I think, I don't wish bad on anyone, 330 00:12:23,600 --> 00:12:28,920 I would just look at the four teams cooking what's best for us, 331 00:12:29,000 --> 00:12:30,600 I think Janey and Maddie. 332 00:12:30,680 --> 00:12:31,640 100%. 333 00:12:31,720 --> 00:12:33,360 So, Maddie, I'm just getting the blender out. 334 00:12:33,440 --> 00:12:34,760 Yep, you're starting the Mayo, mum. 335 00:12:34,840 --> 00:12:36,240 Yep. Gonna start the Mayo. 336 00:12:36,320 --> 00:12:38,040 Perfect. 337 00:12:38,120 --> 00:12:40,200 Do not want to lose to them, that's for sure. 338 00:12:40,280 --> 00:12:41,840 And I think like the rest of the teams 339 00:12:41,920 --> 00:12:46,280 are so strong I'm nervous to serve to verse anyone else. 340 00:12:46,360 --> 00:12:48,040 We do not wanna be eliminated. 341 00:12:48,120 --> 00:12:49,280 And I think the best way to do that 342 00:12:49,360 --> 00:12:51,240 is verse Janey and Maddie. 343 00:12:51,320 --> 00:12:52,720 And on a personal level 344 00:12:52,800 --> 00:12:54,840 we'd love to kick their ass. 345 00:12:54,920 --> 00:12:57,880 So, we're doing the avocado today with some shallots. 346 00:12:57,960 --> 00:12:59,520 We are doing some lime zest, 347 00:12:59,600 --> 00:13:01,880 a bit of lime juice, some salt and pepper. 348 00:13:01,960 --> 00:13:02,960 Beautiful. 349 00:13:03,040 --> 00:13:04,440 We're gonna have that on the bottom of our tartares. 350 00:13:04,520 --> 00:13:05,480 Beautiful. 351 00:13:05,560 --> 00:13:06,920 We don't wanna cook against 352 00:13:07,000 --> 00:13:08,080 Hannah and Lawrence 353 00:13:08,160 --> 00:13:09,280 because we don't wanna be 354 00:13:09,360 --> 00:13:11,280 in that elimination cook-off. 355 00:13:11,360 --> 00:13:13,080 We just don't want to be there. 356 00:13:13,160 --> 00:13:14,240 OK, here we go. 357 00:13:15,880 --> 00:13:18,280 Is that enough gonna be enough or more? 358 00:13:18,360 --> 00:13:19,760 I think I'll make a bit more. 359 00:13:19,840 --> 00:13:21,840 It might sound like a simple dish 360 00:13:21,920 --> 00:13:23,320 but there are a lot of elements 361 00:13:23,400 --> 00:13:25,920 in this dish and if one isn't right, 362 00:13:26,000 --> 00:13:27,240 we could be in serious trouble, 363 00:13:27,320 --> 00:13:29,320 Maddie. 364 00:13:29,400 --> 00:13:30,960 What are you looking for in an entree? 365 00:13:31,040 --> 00:13:32,680 I'm looking for a flavour 366 00:13:32,760 --> 00:13:34,320 'cause it sort of starts off the meal, 367 00:13:34,400 --> 00:13:36,840 the taste buds, something to aliven you. 368 00:13:36,920 --> 00:13:38,240 Yeah, I want something light. 369 00:13:38,320 --> 00:13:40,960 Not too heavy but with a punch of flavour. 370 00:13:41,040 --> 00:13:42,480 How you going with the chermoula? 371 00:13:42,560 --> 00:13:43,560 Yeah, good man. 372 00:13:43,640 --> 00:13:44,960 I wanna get that real vibrant colour. 373 00:13:45,040 --> 00:13:46,680 Hey, real bright colours. 374 00:13:46,760 --> 00:13:49,400 Do you think the teams will struggle with just 60 minutes? 375 00:13:49,480 --> 00:13:51,120 Like it's really not a long time. 376 00:13:51,200 --> 00:13:52,680 I-I would struggle with 60 minutes, 377 00:13:52,760 --> 00:13:53,800 you know what I mean? 378 00:13:53,880 --> 00:13:55,440 Like it's-it's a tough challenge. Full stop. 379 00:13:55,520 --> 00:13:58,120 So, amore, I got the, the mussels all under control. 380 00:13:58,200 --> 00:14:00,360 OK. I'm waiting for them to open up. 381 00:14:00,440 --> 00:14:01,480 OK. 382 00:14:01,560 --> 00:14:04,480 Then we got the-the potato, we are boiling. 383 00:14:04,560 --> 00:14:06,840 We got the octopus here in the pressure cooker. 384 00:14:06,920 --> 00:14:09,040 OK. Ah pressure cooker off. 385 00:14:09,120 --> 00:14:10,280 (LAUGHS) 386 00:14:10,360 --> 00:14:11,960 Can I just open this one up? Huh? 387 00:14:12,040 --> 00:14:13,880 You can do it. Take it over there. 388 00:14:13,960 --> 00:14:14,920 You can cook it for me. 389 00:14:15,000 --> 00:14:16,520 You cheeky. 390 00:14:16,600 --> 00:14:17,800 And then you got Rob and Liam 391 00:14:17,880 --> 00:14:19,720 who are a bit too happy for my liking 392 00:14:19,800 --> 00:14:20,960 'cause they've got a lot of work today. 393 00:14:21,040 --> 00:14:23,400 I think they've got more than anybody else on this course. 394 00:14:23,480 --> 00:14:27,120 And the reason why is that cooking time is precious. 395 00:14:27,200 --> 00:14:29,880 And they're also using, which we haven't used before, 396 00:14:29,960 --> 00:14:31,080 the hibachi grill. 397 00:14:31,160 --> 00:14:33,400 Which means you got to heat the charcoal. 398 00:14:33,480 --> 00:14:36,200 You don't want the charcoal too hot so you gotta let it burn out a bit. 399 00:14:36,280 --> 00:14:37,400 Which is a bit of a worry. 400 00:14:37,480 --> 00:14:41,120 That charcoal is like the hottest charcoal ever. 401 00:14:41,200 --> 00:14:42,240 And it'll retain its heat 402 00:14:42,320 --> 00:14:43,920 it's those real good Japanese charcoal. 403 00:14:44,000 --> 00:14:45,360 I might just go on a single. 404 00:14:49,400 --> 00:14:52,040 30 minutes left. You gotta move faster. 405 00:14:52,120 --> 00:14:54,680 So, we have 30 minutes left. Yeah. 406 00:14:54,760 --> 00:14:57,120 I think timing wise we're doing pretty good. 407 00:14:57,200 --> 00:15:00,080 Yes, we are. I feel like an octopus right now. 408 00:15:00,160 --> 00:15:01,760 Ooh, it's looking good. 409 00:15:01,840 --> 00:15:03,160 Looking good? Happy with it? 410 00:15:03,240 --> 00:15:06,520 Oh, we'll have to test the flavours don't we, darling? 411 00:15:06,600 --> 00:15:08,720 So, we'll do the ribs. I'll be cooking the ribs. 412 00:15:08,800 --> 00:15:10,880 You gonna... When are you gonna do the butter? 413 00:15:10,960 --> 00:15:12,880 I'm gonna do the butter and the sauce at the same time. 414 00:15:12,960 --> 00:15:13,960 Yeah. 415 00:15:14,040 --> 00:15:15,640 Ehh, look, the scallops are really wet. 416 00:15:15,720 --> 00:15:19,200 I patted them dry so I just want to keep curing it 417 00:15:19,280 --> 00:15:23,560 until I absolutely have to stop and start slicing them. 418 00:15:23,640 --> 00:15:24,760 I can tell you one thing for sure. 419 00:15:24,840 --> 00:15:27,320 I definitely haven't cured scallops this size. 420 00:15:27,400 --> 00:15:28,920 These scallops are huge. 421 00:15:29,000 --> 00:15:30,080 There's lots of moisture. 422 00:15:30,160 --> 00:15:32,280 So, I'm a little bit concerned. 423 00:15:32,360 --> 00:15:33,800 I just wanna make sure... 424 00:15:33,880 --> 00:15:34,880 That they're perfect. 425 00:15:34,960 --> 00:15:37,200 ..that they are where they need to be. 426 00:15:37,280 --> 00:15:39,480 It's potentially a massive problem 427 00:15:39,560 --> 00:15:41,840 because we don't wanna be in the elimination round. 428 00:15:41,920 --> 00:15:44,120 But I don't know how long they're gonna take to cure. 429 00:15:48,000 --> 00:15:49,000 Coming up... 430 00:15:49,080 --> 00:15:51,040 The pressure's building. I think it's time. 431 00:15:51,120 --> 00:15:52,680 Always pressure with a pressure cooker. 432 00:15:52,760 --> 00:15:55,320 It's one in four shot going into elimination here. 433 00:15:55,400 --> 00:15:56,480 They are really pushing it. 434 00:15:56,560 --> 00:15:59,000 So, everything has to be perfect. 435 00:15:59,080 --> 00:16:04,440 Disaster. And later an MKR first. 436 00:16:04,520 --> 00:16:07,080 It's bigger than anything that's happened on this show before. 437 00:16:07,160 --> 00:16:08,280 We want that. 438 00:16:08,360 --> 00:16:10,440 We want it. We want that. 439 00:16:10,520 --> 00:16:11,520 I can't wait. 440 00:16:13,480 --> 00:16:15,160 ((UPBEAT MUSIC) 441 00:16:17,400 --> 00:16:18,680 20 minutes to go. 442 00:16:18,760 --> 00:16:19,760 Let's go. 443 00:16:19,840 --> 00:16:21,760 We need to motor. We need to motor. 444 00:16:22,920 --> 00:16:25,520 So, we've asked these teams for a signature entree... 445 00:16:25,600 --> 00:16:26,880 And it's a big fight 446 00:16:26,960 --> 00:16:30,720 because the bottom team will be joining Hannah and Lawrence 447 00:16:30,800 --> 00:16:33,560 in an upcoming elimination cook-off. 448 00:16:33,640 --> 00:16:35,240 Rob and Liam are doing 449 00:16:35,320 --> 00:16:39,120 uh, lamb ribs with chermoula and toasted nut butter. 450 00:16:39,200 --> 00:16:40,600 How's your nuts going there, brother? 451 00:16:40,680 --> 00:16:41,880 Still big. Sweaty? 452 00:16:41,960 --> 00:16:43,080 (LAUGHTER) 453 00:16:43,160 --> 00:16:46,040 I think it's gonna be pretty close to the wire. 454 00:16:47,240 --> 00:16:49,080 The lamb ribs coming out wet 455 00:16:49,160 --> 00:16:51,600 from the pressure cooker 'cause they've really gotta be dry 456 00:16:51,680 --> 00:16:55,040 going onto that grill to get the maximum caramelisation. 457 00:16:55,120 --> 00:16:56,800 We've got the lime creme fraiche. 458 00:16:56,880 --> 00:16:58,280 The buttermilk's done. Dressing done. 459 00:16:58,360 --> 00:17:00,640 The oil, is nearly there. Got the paprika oil nearly there. 460 00:17:00,720 --> 00:17:03,960 Mike and Pete, cured scallops with lime creme fraiche. 461 00:17:04,040 --> 00:17:05,280 What-what worries you about this? 462 00:17:05,360 --> 00:17:07,400 'Cause I know what worries me. 463 00:17:07,480 --> 00:17:11,840 Curing scallops gorgeous but they've got only an hour. 464 00:17:11,920 --> 00:17:14,200 I-I think it's a very risky move 465 00:17:14,280 --> 00:17:16,280 if they don't get that curing mix right. 466 00:17:16,360 --> 00:17:18,000 If they don't have a lot to fall back on 467 00:17:18,080 --> 00:17:20,080 but if they do could be amazing. 468 00:17:21,360 --> 00:17:23,400 Maddie, I'm just gonna add a bit more Dijon in here 469 00:17:23,480 --> 00:17:24,840 needs a bit more bite. 470 00:17:24,920 --> 00:17:26,560 Janey and Maddie are trying to wow with a tuna 471 00:17:26,640 --> 00:17:30,920 and avocado tartare and nori crisps, like you see it around a lot. 472 00:17:31,000 --> 00:17:33,240 I hope it's not gonna be just too simple. 473 00:17:33,320 --> 00:17:35,040 If they don't season it properly, 474 00:17:35,120 --> 00:17:37,720 that tuna and avocado could be bland. 475 00:17:37,800 --> 00:17:39,200 Hi, fire. Hurry up. 476 00:17:40,400 --> 00:17:41,440 Simone and Viviana. 477 00:17:41,520 --> 00:17:43,320 What are they cooking? Insalata di mare. 478 00:17:43,400 --> 00:17:45,560 Which is a seafood salad. 479 00:17:45,640 --> 00:17:47,120 Ooh. Uh interesting. 480 00:17:47,200 --> 00:17:49,240 They've got octopus that they've braised. 481 00:17:49,320 --> 00:17:50,840 And they've got uh, mussels, 482 00:17:50,920 --> 00:17:53,200 that's the two seafood they're gonna use. 483 00:17:53,280 --> 00:17:56,000 But what I would do is really use 484 00:17:56,080 --> 00:17:57,960 these, the stock from the octopus 485 00:17:58,040 --> 00:17:59,960 and from the muscle to make a little dressing. 486 00:18:00,040 --> 00:18:02,080 Well, it has seafood in the name 487 00:18:02,160 --> 00:18:03,880 so you want to taste that sea water. 488 00:18:03,960 --> 00:18:06,200 To me that's the highlight of the dish. 489 00:18:06,280 --> 00:18:08,440 This is definitely 490 00:18:08,520 --> 00:18:10,800 a different feeling like working in this kitchen. 491 00:18:10,880 --> 00:18:12,040 Yeah, it is. 492 00:18:12,120 --> 00:18:14,560 So much pressure though, like I hate that clock. 493 00:18:14,640 --> 00:18:16,680 I freaking hate that clock. 494 00:18:16,760 --> 00:18:18,760 Honestly. 495 00:18:18,840 --> 00:18:20,200 This is a wild thought. 496 00:18:20,280 --> 00:18:24,200 But if Sim and Viv can't get this done, 497 00:18:24,280 --> 00:18:25,920 like they'd be facing elimination. 498 00:18:26,000 --> 00:18:27,120 And we don't want that. 499 00:18:27,200 --> 00:18:28,200 (LAUGHS) 500 00:18:28,280 --> 00:18:30,640 That means we're doing elimination against 501 00:18:30,720 --> 00:18:32,080 one of the strongest teams in the competition. 502 00:18:32,160 --> 00:18:34,320 No, I think he'd be better on with Janey and Maddie. 503 00:18:34,400 --> 00:18:35,760 I would be absolutely 504 00:18:35,840 --> 00:18:36,880 terrified if we had to go up 505 00:18:36,960 --> 00:18:38,160 against Simone and Viviana. 506 00:18:38,240 --> 00:18:39,560 They are so strong. 507 00:18:39,640 --> 00:18:41,680 They have produced record-breaking dishes 508 00:18:41,760 --> 00:18:43,680 and even the judges say they've learnt from them. 509 00:18:43,760 --> 00:18:46,240 We've got no hope if we're going up against them. 510 00:18:46,320 --> 00:18:48,120 Amore, five minutes for the octopus. 511 00:18:48,200 --> 00:18:49,200 Let's go. 512 00:18:49,280 --> 00:18:50,960 No, I need another pot. 513 00:18:51,040 --> 00:18:52,080 Taste that. 514 00:18:53,400 --> 00:18:54,960 That's perfect, mum. 515 00:18:55,040 --> 00:18:56,400 Do you think, do we need any pepper in there? 516 00:18:56,480 --> 00:18:57,960 Nah. That's perfect. I need a little... 517 00:18:58,040 --> 00:18:59,200 Every minute counts 518 00:18:59,280 --> 00:19:00,280 in this challenge. 519 00:19:00,360 --> 00:19:01,880 Every minute because we need 520 00:19:01,960 --> 00:19:03,480 that time to make sure 521 00:19:03,560 --> 00:19:05,000 every element of this dish 522 00:19:05,080 --> 00:19:06,960 is absolutely perfect. 523 00:19:07,040 --> 00:19:09,160 So, I've got the avocado, 524 00:19:09,240 --> 00:19:10,240 I've got the tuna 525 00:19:10,320 --> 00:19:12,760 and now I'm just getting started on the tuna dressing. 526 00:19:13,880 --> 00:19:15,280 And we sure don't want 527 00:19:15,360 --> 00:19:16,640 to be in elimination. 528 00:19:16,720 --> 00:19:18,680 That's our biggest driver at the moment. 529 00:19:19,840 --> 00:19:21,040 That's tasting really good. 530 00:19:21,120 --> 00:19:22,480 It does taste beautiful. 531 00:19:27,680 --> 00:19:29,160 Ten minutes. Move it. 532 00:19:30,800 --> 00:19:31,800 You alright, Pete? Yeah. 533 00:19:31,880 --> 00:19:33,840 How're the scallops looking? Yeah, they're looking OK. 534 00:19:33,920 --> 00:19:35,040 They looking good? 535 00:19:35,120 --> 00:19:36,320 They're definitely feeling firmer but jeez 536 00:19:36,400 --> 00:19:38,480 there's a lot of water in the scallop so... 537 00:19:38,560 --> 00:19:39,560 Yeah. 538 00:19:39,640 --> 00:19:41,640 Keeps drowning them. They're quite big. 539 00:19:41,720 --> 00:19:43,240 So wet, man. 540 00:19:43,320 --> 00:19:44,440 I'm a little bit concerned 541 00:19:44,520 --> 00:19:47,160 those scallops won't cure in time. 542 00:19:47,240 --> 00:19:48,840 I think the best thing for me to do 543 00:19:48,920 --> 00:19:51,880 is put in some fresh curing mix. 544 00:19:51,960 --> 00:19:53,120 Alright, Mike? Yeah. 545 00:19:53,200 --> 00:19:55,920 Can you do for me... Yeah. 546 00:19:56,000 --> 00:19:58,480 ..um, 250 grams of salt. 547 00:19:58,560 --> 00:20:00,040 250 grams of sugar please. 548 00:20:00,120 --> 00:20:01,120 Yeah. 549 00:20:01,200 --> 00:20:05,000 I'm a bit worried actually the scallop's our hero of dish. 550 00:20:05,080 --> 00:20:06,680 Without that we've just got 551 00:20:06,760 --> 00:20:07,840 buttermilk and some creme fraiche 552 00:20:07,920 --> 00:20:09,120 on the plate. 553 00:20:09,200 --> 00:20:11,640 Yeah, look, I mean the pressure's building, right? 554 00:20:11,720 --> 00:20:13,000 Yeah. Pressure's building. Isn't it? 555 00:20:13,080 --> 00:20:15,080 But we need to get these scallops done. 556 00:20:15,160 --> 00:20:16,160 I just have to hope that 557 00:20:16,240 --> 00:20:17,840 they're gonna cure it in time 558 00:20:17,920 --> 00:20:20,000 so that I can slice them and get them on the plate. 559 00:20:21,840 --> 00:20:23,720 Fingers crossed to the lamb gods that this is ready. 560 00:20:23,800 --> 00:20:25,640 I'm gonna pull it out in 20 seconds. 561 00:20:25,720 --> 00:20:28,560 This lamb is gotta be perfect. We don't wanna go to elimination. 562 00:20:28,640 --> 00:20:30,880 Come on, Rob and Liam. 563 00:20:30,960 --> 00:20:32,800 Get it on the coal. 564 00:20:32,880 --> 00:20:34,440 Degas it. 565 00:20:34,520 --> 00:20:35,520 Here we go. 566 00:20:35,600 --> 00:20:37,080 It's time to open the pressure cooker. 567 00:20:37,160 --> 00:20:38,240 Huge moment. 568 00:20:38,320 --> 00:20:40,040 Always pressure with the pressure cooker. 569 00:20:40,120 --> 00:20:41,600 We've cooked lamb ribs a lot, 570 00:20:41,680 --> 00:20:44,120 but we haven't done it in this timeframe. 571 00:20:44,200 --> 00:20:45,240 There we go. 572 00:20:45,320 --> 00:20:46,800 We need to make sure 573 00:20:46,880 --> 00:20:48,600 the meat's falling off the bone 574 00:20:48,680 --> 00:20:49,920 but not completely off. 575 00:20:53,480 --> 00:20:55,880 Gentle, gentle, gentle, gentle. 576 00:20:57,080 --> 00:20:58,920 Lamb's spot on. Let's go. 577 00:20:59,000 --> 00:21:01,080 There's no more pressure ANYMORE. 578 00:21:01,160 --> 00:21:03,160 We're happy. We're happy. Yes we're super happy. 579 00:21:03,240 --> 00:21:06,080 The ribs are looking great, they're nice and soft, 580 00:21:06,160 --> 00:21:09,240 they're rendered, next step is off the dry them out. 581 00:21:09,320 --> 00:21:10,280 Dry the rub on 582 00:21:10,360 --> 00:21:11,600 giving 'em a bit of toss, 583 00:21:11,680 --> 00:21:13,800 straight on the hibachi. 584 00:21:13,880 --> 00:21:15,000 Pick the best ones. Yeah. 585 00:21:15,080 --> 00:21:16,560 It's your wheelhouse, isn't it? 586 00:21:16,640 --> 00:21:17,720 Tossing stuff? 587 00:21:20,400 --> 00:21:21,920 A shit joke. (LAUGHS) 588 00:21:23,040 --> 00:21:25,000 You're getting worse. 589 00:21:25,080 --> 00:21:28,000 Just need all these ribs to be charred, Liam. 590 00:21:28,080 --> 00:21:29,080 Smells good, dude. 591 00:21:30,400 --> 00:21:31,960 The coals looked amazing. 592 00:21:32,040 --> 00:21:33,240 But what if they're not hot enough? 593 00:21:33,320 --> 00:21:35,760 If those coals aren't at searing temperature, 594 00:21:35,840 --> 00:21:37,320 if they've lost temperature, 595 00:21:37,400 --> 00:21:40,080 those ribs could be, I mean, they'll be tasty, 596 00:21:40,160 --> 00:21:42,120 but if they're not crunchy, they're not gonna be much good. 597 00:21:42,200 --> 00:21:44,680 Liam, I think the char's looking alright. 598 00:21:44,760 --> 00:21:45,800 Yeah. 599 00:21:45,880 --> 00:21:47,080 Nice. 600 00:21:47,160 --> 00:21:48,560 It's a one in four shot 601 00:21:48,640 --> 00:21:49,720 going into elimination here. 602 00:21:49,800 --> 00:21:51,520 So, everything has to be perfect. 603 00:21:52,880 --> 00:21:54,200 I'm getting plates up. Right. 604 00:21:57,400 --> 00:21:59,600 You guys, I can't hear anyone else getting plates out. 605 00:21:59,680 --> 00:22:01,280 What's going on? (LAUGHS) 606 00:22:01,360 --> 00:22:03,960 That's it, boys, red hot. 607 00:22:04,040 --> 00:22:07,480 Remember someone's going into an elimination cook-off. 608 00:22:07,560 --> 00:22:09,720 I'd get a little bit more serious now. 609 00:22:09,800 --> 00:22:10,880 Not too much. 610 00:22:10,960 --> 00:22:12,920 Yeah, but I just wanna make sure that everybody's got enough. 611 00:22:13,000 --> 00:22:15,080 Want more room for that tuna. Mm-hm. 612 00:22:15,160 --> 00:22:16,320 There's a lot to get done 613 00:22:16,400 --> 00:22:17,800 in the next few minutes. 614 00:22:17,880 --> 00:22:20,040 Alright, start putting it in now quickly. 615 00:22:20,120 --> 00:22:22,000 Quickly, you've gotta get this done 616 00:22:22,080 --> 00:22:24,600 and we've got a lot to do for the plating, don't forget. 617 00:22:24,680 --> 00:22:26,800 Don't fill it up too high. Remember. 618 00:22:26,880 --> 00:22:29,080 For presentation for this dish, 619 00:22:29,160 --> 00:22:31,560 we are going to make sure first that we stack 620 00:22:31,640 --> 00:22:34,000 our avocado and tuna tartare 621 00:22:34,080 --> 00:22:35,480 on top. 622 00:22:35,560 --> 00:22:37,160 These are looking beautiful, mum. 623 00:22:37,240 --> 00:22:38,320 Yep. Goody. 624 00:22:38,400 --> 00:22:39,560 Really proud of us. 625 00:22:39,640 --> 00:22:41,160 We want the final stack 626 00:22:41,240 --> 00:22:43,080 of the avocado and tuna 627 00:22:43,160 --> 00:22:44,640 to be perfect. 628 00:22:44,720 --> 00:22:45,680 We don't want them 629 00:22:45,760 --> 00:22:47,760 falling down or falling apart. 630 00:22:47,840 --> 00:22:50,760 So, it's really important that we do this gently. 631 00:22:51,840 --> 00:22:53,640 Our first one is... 632 00:22:53,720 --> 00:22:55,360 Oh, my god. Perfect. 633 00:22:55,440 --> 00:22:57,320 Yay, baby. 634 00:22:57,400 --> 00:22:59,200 Janey and Maddie, that looks sensational. 635 00:22:59,280 --> 00:23:00,960 BOTH: Thank you. Nice one. 636 00:23:01,040 --> 00:23:02,400 BOTH: It looks... 637 00:23:02,480 --> 00:23:03,600 Beautiful. Gorgeous. 638 00:23:03,680 --> 00:23:05,440 So-so happy with it. 639 00:23:05,520 --> 00:23:07,400 And we hope the judges love it. 640 00:23:08,640 --> 00:23:11,200 We need to decorate this dish stunningly 641 00:23:11,280 --> 00:23:13,480 because it needs to be elevated 642 00:23:13,560 --> 00:23:16,000 to the heights of the moon, this one. 643 00:23:19,440 --> 00:23:20,440 Five minutes. 644 00:23:20,520 --> 00:23:22,640 This is it, teams. Let's go. 645 00:23:22,720 --> 00:23:24,680 Viviana, I'm going to depressurise the pressure cooker. 646 00:23:24,760 --> 00:23:26,200 OK. OK, baby. 647 00:23:26,280 --> 00:23:28,080 I think it's time. 648 00:23:28,160 --> 00:23:29,160 It's time. 649 00:23:29,240 --> 00:23:30,960 If the octopus is not cooked properly, 650 00:23:31,040 --> 00:23:32,080 we can even stop now 651 00:23:32,160 --> 00:23:33,160 the competition because 652 00:23:33,240 --> 00:23:34,560 it will be a failed dish. 653 00:23:38,960 --> 00:23:40,320 I open the octopus. 654 00:23:41,520 --> 00:23:42,720 Yes. Feeling good. 655 00:23:42,800 --> 00:23:45,000 Nice and cooked. Perfect. 656 00:23:45,080 --> 00:23:48,400 Yes. It is perfect. 657 00:23:48,480 --> 00:23:50,000 Beautiful. 658 00:23:50,080 --> 00:23:51,320 That could have been 659 00:23:51,400 --> 00:23:53,080 a massive mistake. 660 00:23:53,160 --> 00:23:56,600 But we have seven different elements in the dish. 661 00:23:56,680 --> 00:23:57,920 You have everything ready to plate, baby. 662 00:23:58,000 --> 00:23:59,040 Yeah. 663 00:23:59,120 --> 00:24:00,800 Plating up is gonna be like a little stressful 664 00:24:00,880 --> 00:24:01,880 because uh, 665 00:24:01,960 --> 00:24:04,840 it has to look like, wow. 666 00:24:04,920 --> 00:24:09,760 Feel like we put (BLEEP). 667 00:24:09,840 --> 00:24:13,240 Simone and Viviana, you've got a lot of work to do. 668 00:24:13,320 --> 00:24:15,040 There is a lot to element to put in this dish. 669 00:24:15,120 --> 00:24:16,920 So, it's a little bit concern 670 00:24:17,000 --> 00:24:20,400 if you're gonna be able to put it up in such a short time. 671 00:24:20,480 --> 00:24:22,480 I'm really worried about Simone and Viviana. 672 00:24:23,600 --> 00:24:25,280 There's so much going on. 673 00:24:25,360 --> 00:24:26,560 I'm freaking out. 674 00:24:32,800 --> 00:24:34,120 Oh, my god. Put the mussels. 675 00:24:34,200 --> 00:24:35,280 Put the mussels, amore. 676 00:24:36,400 --> 00:24:38,080 I'm looking at those four kitchens 677 00:24:38,160 --> 00:24:39,840 and they all stepped up. 678 00:24:39,920 --> 00:24:41,800 It looks amazing on every corner. 679 00:24:43,240 --> 00:24:46,240 They are fighting to prove a point today. 680 00:24:46,320 --> 00:24:50,640 The bottom team will go to an upcoming elimination cook-off. 681 00:24:50,720 --> 00:24:52,200 Alright, Mike, so I'm gonna get on to drying 682 00:24:52,280 --> 00:24:53,320 these scallops really nicely. 683 00:24:53,400 --> 00:24:54,480 Start drying them. 684 00:24:54,560 --> 00:24:56,600 We've got Mike and Pete are doing a cured scallop. 685 00:24:56,680 --> 00:24:58,920 I feel like they've worked out pretty well. 686 00:24:59,000 --> 00:25:01,720 Let's hope the, uh, judges agree. 687 00:25:01,800 --> 00:25:02,920 Very different uh, 688 00:25:03,000 --> 00:25:05,360 to the style of cooking they usually do, 689 00:25:05,440 --> 00:25:06,720 but it sounds really interesting. 690 00:25:06,800 --> 00:25:08,680 And, and also another very light entree 691 00:25:08,760 --> 00:25:10,400 like Janey and Maddie. 692 00:25:10,480 --> 00:25:14,440 The tuna very simple, very classic, if the seasonings on point, 693 00:25:14,520 --> 00:25:15,560 very simple but good. 694 00:25:16,800 --> 00:25:18,560 Can you smell lamb ribs on the hibachi? 695 00:25:18,640 --> 00:25:20,400 Ah, it smells good. 696 00:25:20,480 --> 00:25:23,080 If it tastes as good as it smells from here, 697 00:25:23,160 --> 00:25:25,040 Rob and Liam, they're on a winner. 698 00:25:25,120 --> 00:25:26,400 These ribs are tiny, man. 699 00:25:26,480 --> 00:25:29,200 I know, but it's an entree anyway, Rob. 700 00:25:29,280 --> 00:25:33,360 So, insalata di mare is what Simone and Viviana are cooking. 701 00:25:33,440 --> 00:25:34,600 Beautiful. Yeah, it sounds good. 702 00:25:34,680 --> 00:25:35,680 Lot of work. 703 00:25:36,920 --> 00:25:38,240 It has to look simple 704 00:25:38,320 --> 00:25:43,360 but still have a beautiful wow factor. 705 00:25:43,440 --> 00:25:45,400 Thank god Simone and Viviana are plating up. 706 00:25:45,480 --> 00:25:46,720 Are plating, yeah. 707 00:25:46,800 --> 00:25:49,400 I'm not sure they're gonna get everything done in time. 708 00:25:49,480 --> 00:25:50,760 I really feel like 709 00:25:50,840 --> 00:25:51,840 we're gonna be up against 710 00:25:51,920 --> 00:25:53,880 our worst nightmare, Simone and Viviana. 711 00:25:53,960 --> 00:25:55,080 Go, Viviana. 712 00:25:56,160 --> 00:25:57,360 Believe in you. (SPEAKS ITALIAN) 713 00:25:57,440 --> 00:25:58,640 Let's go. 714 00:25:58,720 --> 00:26:00,400 This competition is stressing us a lot. 715 00:26:01,480 --> 00:26:02,800 It's time to wake up. 716 00:26:02,880 --> 00:26:04,440 We're awake, darling. 717 00:26:04,520 --> 00:26:06,480 OK, teams, got two minutes left. 718 00:26:06,560 --> 00:26:08,400 I hope the plating is going well. 719 00:26:11,400 --> 00:26:13,800 So, Mike, I'm just uh, cutting the scallops now. 720 00:26:13,880 --> 00:26:14,880 Yep. 721 00:26:14,960 --> 00:26:16,080 The biggest challenge 722 00:26:16,160 --> 00:26:17,640 is going to be plating. 723 00:26:17,720 --> 00:26:21,240 We're looking for a fine dining look on this. 724 00:26:21,320 --> 00:26:23,480 Ten sliced scallops 725 00:26:23,560 --> 00:26:24,840 on top of a small bed 726 00:26:24,920 --> 00:26:25,960 of creme fraiche. 727 00:26:26,040 --> 00:26:28,720 We're going to put in the buttermilk dressing around the side, 728 00:26:28,800 --> 00:26:30,760 followed by the pickled white radish, 729 00:26:30,840 --> 00:26:32,520 which gives it a nice delicate crunch 730 00:26:32,600 --> 00:26:35,080 and balances out the dish entirely. 731 00:26:35,160 --> 00:26:36,840 Pete, how's it all looking? What do you think? 732 00:26:36,920 --> 00:26:38,960 My main concern with this dish, Mike is, 733 00:26:39,040 --> 00:26:42,280 have the scallops cured in time 734 00:26:42,360 --> 00:26:43,960 and are they gonna be too salty? 735 00:26:44,040 --> 00:26:46,000 Great. I'm just following you. No. Yeah. 736 00:26:46,080 --> 00:26:48,040 I want to avoid the elimination cook-off. 737 00:26:48,120 --> 00:26:50,120 I don't wanna be in the bottom. 738 00:26:50,200 --> 00:26:52,120 Oh, my god, this is beautiful. Look at that. 739 00:26:52,200 --> 00:26:53,240 But at the end of the day 740 00:26:53,320 --> 00:26:56,080 it is a really simple dish 741 00:26:56,160 --> 00:26:58,880 so we just need to nail it. 742 00:26:58,960 --> 00:27:01,840 OK, guys, that's it, One minute on the clock. 743 00:27:01,920 --> 00:27:03,360 Let's go. (CHEERS AND APPLAUSE) 744 00:27:04,800 --> 00:27:06,160 Let's go. 745 00:27:07,440 --> 00:27:08,960 Alright, everyone, massive effort. 746 00:27:09,040 --> 00:27:12,240 We want colour, we want texture, we want flavour. 747 00:27:12,320 --> 00:27:13,760 Ready to go? Yeah, man. 748 00:27:13,840 --> 00:27:15,400 Do you wanna plate them? I'll plate the ribs. 749 00:27:15,480 --> 00:27:17,200 Alright, let's go then. This is hectic. 750 00:27:17,280 --> 00:27:18,400 Last minute. 751 00:27:18,480 --> 00:27:19,640 That's alright. We are here. 752 00:27:19,720 --> 00:27:21,280 We're on the home stretch. OK. 753 00:27:21,360 --> 00:27:22,360 I think this is about 754 00:27:22,440 --> 00:27:24,040 as stressful as it can be. 755 00:27:24,120 --> 00:27:26,920 We sure don't want to be in elimination. 756 00:27:27,000 --> 00:27:29,640 I'm so proud of us, mum, this looks amazing. 757 00:27:29,720 --> 00:27:31,240 (UPBEAT MUSIC) 758 00:27:34,320 --> 00:27:35,360 Hope we wanna make these look perfect 759 00:27:35,440 --> 00:27:36,440 and taste perfect. 760 00:27:36,520 --> 00:27:37,920 Someone's going elimination here, Rob. 761 00:27:38,000 --> 00:27:39,480 It's not going to be us, dude. 762 00:27:39,560 --> 00:27:41,520 We're missing two octopus here. 763 00:27:41,600 --> 00:27:43,200 Oh, where? (SPEAKS ITALIAN) 764 00:27:43,280 --> 00:27:44,400 Come on, Sim and Viv. 765 00:27:44,480 --> 00:27:45,480 Let's go. 766 00:27:45,560 --> 00:27:46,760 In our mind it 767 00:27:46,840 --> 00:27:49,240 has to look like wow. 768 00:27:49,320 --> 00:27:52,120 But I'm freaking out because I'm like it just needs 769 00:27:52,200 --> 00:27:53,560 to be in the plate. 770 00:27:53,640 --> 00:27:55,280 Come on, Viviana. 771 00:27:55,360 --> 00:27:57,080 Let's go. 772 00:27:57,160 --> 00:27:58,360 Get the lime on top. 773 00:27:58,440 --> 00:28:00,560 It's all coming together like we planned. 774 00:28:00,640 --> 00:28:02,120 This is us barbecue on a plate. 775 00:28:02,200 --> 00:28:04,640 Ten, nine, eight, 776 00:28:04,720 --> 00:28:09,960 seven, six, five, four, three, two, one. 777 00:28:10,040 --> 00:28:11,160 That's it, stop cooking. 778 00:28:11,240 --> 00:28:12,880 Move away from your benches. 779 00:28:12,960 --> 00:28:15,960 Well done, everyone, congratulations. 780 00:28:21,880 --> 00:28:23,400 I think we've nailed it. I think we nailed it. 781 00:28:23,480 --> 00:28:24,480 I think we've done great. 782 00:28:24,560 --> 00:28:26,040 The smallest little things 783 00:28:26,120 --> 00:28:27,560 are so important on each plate. 784 00:28:27,640 --> 00:28:28,600 Like everything we do 785 00:28:28,680 --> 00:28:30,120 has to be 100%. 786 00:28:30,200 --> 00:28:32,120 Hey, we've made a cheap lamb rib look good. 787 00:28:32,200 --> 00:28:34,280 (LAUGHS) I'm so proud of us. 788 00:28:34,360 --> 00:28:35,880 I can't believe we did it. 789 00:28:35,960 --> 00:28:37,680 At last, darling, we put up a dish 790 00:28:37,760 --> 00:28:38,920 that we love and we are proud. 791 00:28:39,000 --> 00:28:39,960 I'm so proud. 792 00:28:40,040 --> 00:28:41,360 It looks beautiful. 793 00:28:41,440 --> 00:28:42,640 Happy. Happy. It looks so beautiful. 794 00:28:42,720 --> 00:28:43,840 It really does. 795 00:28:43,920 --> 00:28:45,840 Obviously if you got more time we will present it 796 00:28:45,920 --> 00:28:48,560 better, but it's OK. 797 00:28:48,640 --> 00:28:50,400 Pete, I am just so happy. 798 00:28:50,480 --> 00:28:51,840 This has blown me away. 799 00:28:51,920 --> 00:28:53,440 It just looks stunning. 800 00:28:56,280 --> 00:28:58,120 Nice job, teams. Great effort. 801 00:28:58,200 --> 00:29:00,160 Take a break while we'll taste your dishes. 802 00:29:00,240 --> 00:29:01,280 Well done, everyone. 803 00:29:01,360 --> 00:29:03,080 Well done, everyone. Good work. 804 00:29:03,160 --> 00:29:04,520 Have a break. You've earned it. 805 00:29:10,880 --> 00:29:13,720 After a fast and furious 60 minutes, 806 00:29:13,800 --> 00:29:16,600 I think we've got four interesting dishes. 807 00:29:16,680 --> 00:29:18,720 Let's see if they're as good as they should be. 808 00:29:18,800 --> 00:29:19,880 Let's have the first dish. 809 00:29:24,640 --> 00:29:25,760 Janey and Maddie's 810 00:29:25,840 --> 00:29:28,760 tuna and avocado tartare with nori crisps. 811 00:29:31,440 --> 00:29:33,240 We love this dish. 812 00:29:33,320 --> 00:29:36,920 We love the flavours and all the elements together, 813 00:29:37,000 --> 00:29:39,080 but at the end of the day, 814 00:29:39,160 --> 00:29:42,240 it is a raw, cold, simple dish 815 00:29:42,320 --> 00:29:44,000 and I hope it is enough 816 00:29:44,080 --> 00:29:46,400 to avoid that elimination cook-off. 817 00:29:46,480 --> 00:29:48,400 It's uh, generous. 818 00:29:51,000 --> 00:29:54,480 Well, it is a classic dish really, the tuna and avocados in it. 819 00:29:54,560 --> 00:29:56,720 It's...usually absolutely delicious. Yeah. 820 00:29:56,800 --> 00:29:58,480 So, let's see. It's all about the seasoning. 821 00:30:18,320 --> 00:30:19,360 Alright. 822 00:30:21,200 --> 00:30:22,800 OK, let's move on to the next dish. 823 00:30:24,240 --> 00:30:28,080 Mike and Pete, cured scallops with lime creme fraiche. 824 00:30:30,680 --> 00:30:34,000 I'm super proud of the signature entree, 825 00:30:34,080 --> 00:30:36,880 but we're a little bit concerned about the curing of the scallops. 826 00:30:38,680 --> 00:30:40,360 I just hope that they're cured properly. 827 00:30:42,040 --> 00:30:43,080 Thank you. 828 00:30:45,360 --> 00:30:48,080 Little bit of scallop, buttermilk dressing. 829 00:31:00,440 --> 00:31:01,560 Wow. 830 00:31:01,640 --> 00:31:03,360 (UPLIFTING MUSIC) 831 00:31:04,960 --> 00:31:06,280 See that? 832 00:31:06,360 --> 00:31:07,680 Mind's blown. 833 00:31:07,760 --> 00:31:08,960 Yep. Really good. 834 00:31:09,040 --> 00:31:12,640 So, the next entree is Rob and Liam's 835 00:31:12,720 --> 00:31:16,360 lamb ribs with chermoula and toasted nut butter. 836 00:31:18,560 --> 00:31:20,720 I think we've absolutely nailed the brief on this, 837 00:31:20,800 --> 00:31:22,440 the signature entree. 838 00:31:22,520 --> 00:31:24,320 We've used a whole lot of cool techniques. 839 00:31:24,400 --> 00:31:25,720 The flavours are there. 840 00:31:25,800 --> 00:31:27,720 I'd be happy to eat this at any restaurant. 841 00:31:27,800 --> 00:31:29,000 Ooh, thank you so much. 842 00:31:31,400 --> 00:31:32,920 I think there's only one way to go with this one. 843 00:31:33,000 --> 00:31:34,320 Fingers. Yes. Fingers. 844 00:31:37,280 --> 00:31:38,240 Look at that. 845 00:31:38,320 --> 00:31:39,360 Wow. 846 00:31:59,000 --> 00:32:01,120 For two big boys, they're very dainty little flavours. 847 00:32:01,200 --> 00:32:02,200 Yeah. 848 00:32:02,280 --> 00:32:04,040 And now the final signature entree... 849 00:32:05,240 --> 00:32:08,040 Simone and Viviana's insalata di mare. 850 00:32:10,840 --> 00:32:13,680 There is a lot of complexity of flavours in this dish, 851 00:32:13,760 --> 00:32:15,280 but we didn't have the chance to taste 852 00:32:15,360 --> 00:32:17,720 the full dish because time is ticking. 853 00:32:17,800 --> 00:32:18,840 Oof. Thank you. 854 00:32:18,920 --> 00:32:21,320 So, we're feeling very nervous. 855 00:32:22,640 --> 00:32:24,280 Thank you so much. 856 00:32:24,360 --> 00:32:25,680 There's a few things going on here. 857 00:32:25,760 --> 00:32:26,800 (LAUGHS) 858 00:32:28,520 --> 00:32:29,800 Bit of octopus. 859 00:32:39,280 --> 00:32:41,480 It's not far from being amazing... 860 00:32:41,560 --> 00:32:42,840 But you know what, what you're missing 861 00:32:42,920 --> 00:32:44,040 is the juice from the mussels. 862 00:32:44,120 --> 00:32:46,000 'Cause that's what would've tied this dish together. 863 00:32:46,080 --> 00:32:47,400 Yep. 864 00:32:47,480 --> 00:32:50,440 That essence of the sea 'cause it is a seafood salad. 865 00:32:50,520 --> 00:32:51,600 Yep. 866 00:32:51,680 --> 00:32:53,080 Four signature entrees. 867 00:32:53,160 --> 00:32:55,920 This is like nearly equal. 868 00:32:56,000 --> 00:32:57,200 Wow. 869 00:32:57,280 --> 00:33:01,560 This is gonna send ripples through the competition. 870 00:33:01,640 --> 00:33:03,880 Let's call 'em back in and give 'em our thoughts. 871 00:33:11,640 --> 00:33:13,280 It's so nerve wracking. 872 00:33:13,360 --> 00:33:14,920 The weakest dish 873 00:33:15,000 --> 00:33:16,480 from the first round 874 00:33:16,560 --> 00:33:21,160 will be joining Hannah and Lawrence in the elimination cook-off. 875 00:33:21,240 --> 00:33:23,240 Please don't let that be us. 876 00:33:31,480 --> 00:33:32,680 In round one, 877 00:33:32,760 --> 00:33:35,640 the teams made a signature entree. 878 00:33:35,720 --> 00:33:37,520 The team with the weakest dish 879 00:33:37,600 --> 00:33:39,120 will join Hannah and Lawrence 880 00:33:39,200 --> 00:33:41,520 in an upcoming elimination cook-off. 881 00:33:43,920 --> 00:33:45,720 We're a little bit concerned 882 00:33:45,800 --> 00:33:48,280 we didn't have the chance to taste the full dish, 883 00:33:48,360 --> 00:33:50,440 hopefully it will be enough. 884 00:33:50,520 --> 00:33:53,120 It's really started to sink in 885 00:33:53,200 --> 00:33:54,520 that this competition 886 00:33:54,600 --> 00:33:57,280 is fierce and it's full on. 887 00:33:57,360 --> 00:33:59,360 We're waiting to hear our critique. 888 00:33:59,440 --> 00:34:00,720 I'm actually getting more 889 00:34:00,800 --> 00:34:02,720 and more nervous every second. 890 00:34:05,360 --> 00:34:07,640 Mike and Pete, 891 00:34:07,720 --> 00:34:09,920 you cooked cured scallops... 892 00:34:11,200 --> 00:34:12,400 with lime creme fraiche. 893 00:34:17,800 --> 00:34:18,920 Where have you boys been? 894 00:34:20,880 --> 00:34:22,320 Where have you boys been? 895 00:34:23,600 --> 00:34:25,960 That dish was my favourite of the day. 896 00:34:27,120 --> 00:34:28,600 Go, boys. (APPLAUSE) 897 00:34:32,600 --> 00:34:35,120 Scallops were beautifully cured. 898 00:34:35,200 --> 00:34:36,480 Just enough salt. 899 00:34:36,560 --> 00:34:37,960 It was fantastic. 900 00:34:38,040 --> 00:34:41,120 You cured it in salt and sugar so you get the firmness 901 00:34:41,200 --> 00:34:44,200 and then you'd be able to slice it, very clever. 902 00:34:44,280 --> 00:34:46,160 Best dish of the night. 903 00:34:46,240 --> 00:34:48,960 I don't know where you two come from, but keep it up. 904 00:34:49,040 --> 00:34:50,160 Thank you. Thank you. 905 00:34:51,360 --> 00:34:52,520 Happy, happy, happy, happy. 906 00:34:52,600 --> 00:34:53,600 Yeah, favourite of the... 907 00:34:53,680 --> 00:34:54,720 Of all of them. 908 00:34:54,800 --> 00:34:55,920 Yeah. That's pretty cool. 909 00:34:57,720 --> 00:34:58,680 I can't believe it. 910 00:34:58,760 --> 00:34:59,840 I can't believe it either. 911 00:35:01,560 --> 00:35:05,240 Rob and Liam, you cooked lamb ribs with chermoula 912 00:35:05,320 --> 00:35:07,200 and toasted nut butter. 913 00:35:07,280 --> 00:35:09,680 Cooking the, uh, the lamb ribs in the pressure cooker. 914 00:35:09,760 --> 00:35:13,120 I was, I was a little bit dubious on this one, are they gonna breakup? 915 00:35:14,400 --> 00:35:15,640 Are they gonna be done in time? 916 00:35:15,720 --> 00:35:17,840 Are they gonna be too wet to go on the grill? 917 00:35:19,960 --> 00:35:21,040 What was I worried about? 918 00:35:22,640 --> 00:35:24,120 The lamb was falling off the bone 919 00:35:24,200 --> 00:35:27,720 but it was just holding on, yum. 920 00:35:28,840 --> 00:35:30,840 My only negative is I would've upped 921 00:35:30,920 --> 00:35:33,080 the spice on the rub a little bit. 922 00:35:33,160 --> 00:35:34,600 But you know what, it was fatty, 923 00:35:34,680 --> 00:35:37,040 it was fun, it was zesty 924 00:35:37,120 --> 00:35:38,760 and it's exactly what I would love to eat. 925 00:35:38,840 --> 00:35:39,920 So, well done. 926 00:35:40,000 --> 00:35:41,040 Thank you. Thank you. 927 00:35:42,160 --> 00:35:43,200 Stoked. 928 00:35:45,160 --> 00:35:48,200 Janey and Maddie, for entree you served 929 00:35:48,280 --> 00:35:51,800 tuna and avocado tartar with nori crisps. 930 00:35:53,360 --> 00:35:55,160 It's a classic combination. 931 00:35:55,240 --> 00:35:57,840 I know some people think it's boring. 932 00:35:57,920 --> 00:35:59,720 The important of the tartare is the seasoning... 933 00:36:02,800 --> 00:36:05,880 and it was quite delicious. 934 00:36:05,960 --> 00:36:07,280 (LAUGHS) Thank you. 935 00:36:07,360 --> 00:36:08,760 And those nori crisps, 936 00:36:08,840 --> 00:36:12,080 it's-it's a great vehicle to-to eat this tartare 937 00:36:12,160 --> 00:36:14,520 with because it gives you three different texture. 938 00:36:14,600 --> 00:36:17,880 You've got the soft avocado, you've got that bite on the tuna, 939 00:36:17,960 --> 00:36:20,480 but then you've got a crisp on-on the nori. 940 00:36:20,560 --> 00:36:22,960 Classic combinations, avocado, tuna, 941 00:36:23,040 --> 00:36:24,200 like we've seen it for years. 942 00:36:24,280 --> 00:36:26,280 Your avocado was seasoned really well, 943 00:36:26,360 --> 00:36:28,560 it's simple but simple done well. 944 00:36:31,240 --> 00:36:35,640 Simone and Viviana, for your entree, you gave us insalata di mare. 945 00:36:37,320 --> 00:36:39,480 The plate, you could hang it on the wall... 946 00:36:41,040 --> 00:36:42,880 presentation ten out of ten. 947 00:36:44,080 --> 00:36:46,800 You guys have pushed hard this on this entree, 948 00:36:46,880 --> 00:36:50,240 you had so many pots and pans going at the same time. 949 00:36:50,320 --> 00:36:53,320 Obviously you've proved in the past that you can cook seafood very well. 950 00:36:55,280 --> 00:36:56,880 Everything was cooked perfectly, 951 00:36:56,960 --> 00:36:58,280 it's arranged perfectly... 952 00:37:00,440 --> 00:37:03,800 but I was missing that saltiness, brininess of the sea. 953 00:37:06,360 --> 00:37:07,520 And that's what it needed. 954 00:37:09,360 --> 00:37:10,800 You need to try it. 955 00:37:10,880 --> 00:37:13,600 You need to do a little plate for yourself and say, 956 00:37:13,680 --> 00:37:16,640 "Oh, that is what I wanted." 957 00:37:16,720 --> 00:37:18,160 We are definitely in trouble 958 00:37:18,240 --> 00:37:20,120 and uh, we didn't expect to be, 959 00:37:20,200 --> 00:37:24,840 but hopefully we did just enough. 960 00:37:26,320 --> 00:37:28,200 I do think our dish is better. 961 00:37:28,280 --> 00:37:29,800 A tuna tartare with avocado, 962 00:37:29,880 --> 00:37:31,040 you know, is a, 963 00:37:31,120 --> 00:37:32,520 is a quite simple dish. 964 00:37:36,320 --> 00:37:39,720 I've gotta say it was splitting hair. 965 00:37:43,640 --> 00:37:46,160 At this stage of the competition is just, 966 00:37:46,240 --> 00:37:48,160 they're just small things. 967 00:37:48,240 --> 00:37:50,240 After considerable thoughts... 968 00:37:51,840 --> 00:37:54,680 the weakest dish was cooked by... 969 00:37:54,760 --> 00:37:56,840 (SUSPENSEFUL MUSIC) 970 00:38:01,880 --> 00:38:03,240 ..Simone and Viviana. 971 00:38:06,400 --> 00:38:07,560 I'm so sorry to say... 972 00:38:09,840 --> 00:38:12,280 you'll be facing an elimination cook-off 973 00:38:12,360 --> 00:38:14,120 against Hannah and Lawrence. 974 00:38:15,920 --> 00:38:17,160 I thought my worst nightmare 975 00:38:17,240 --> 00:38:18,240 was undercooked lamb. 976 00:38:18,320 --> 00:38:19,440 Now, my worst nightmare 977 00:38:19,520 --> 00:38:21,920 we're versing Simone and Viviana. 978 00:38:22,000 --> 00:38:24,400 Viviana, are you upset? 979 00:38:24,480 --> 00:38:26,400 Yes. I can't talk. 980 00:38:29,560 --> 00:38:30,680 Sorry. 981 00:38:32,520 --> 00:38:34,280 It hurts. It hurts. 982 00:38:34,360 --> 00:38:36,200 We were... We feel... We feel pain, 983 00:38:36,280 --> 00:38:37,880 we were not expecting this feeling, 984 00:38:37,960 --> 00:38:39,760 you know, across all this competition 985 00:38:39,840 --> 00:38:41,400 we've been doing very well. 986 00:38:41,480 --> 00:38:42,960 Simone and Viviana, 987 00:38:43,040 --> 00:38:45,800 please join Hannah and Lawrence on the mezzanine. 988 00:38:48,680 --> 00:38:50,720 If we don't win the elimination cook-off, 989 00:38:50,800 --> 00:38:52,480 me and Viviana will be going home. 990 00:38:52,560 --> 00:38:53,840 It is not a nice feeling. 991 00:38:53,920 --> 00:38:55,040 What we're feeling right now. 992 00:38:57,240 --> 00:38:59,440 Competition is insane, isn't it? 993 00:38:59,520 --> 00:39:00,520 I know. 994 00:39:03,400 --> 00:39:05,440 Caz and Fergus, come down and join the others. 995 00:39:06,960 --> 00:39:07,960 We are the team to beat 996 00:39:08,040 --> 00:39:09,840 'cause we uh, what's that? 997 00:39:09,920 --> 00:39:11,400 We're the only one that have won 998 00:39:11,480 --> 00:39:13,000 thus far at Kitchen Headquarters. 999 00:39:13,080 --> 00:39:14,240 Dish of the day last night. 1000 00:39:14,320 --> 00:39:16,240 We're going for dish of the day again. 1001 00:39:19,120 --> 00:39:23,520 Rob and Liam, Janey and Maddie, Mike and Pete, 1002 00:39:23,600 --> 00:39:25,120 Caz and Fergus... 1003 00:39:26,960 --> 00:39:30,760 you are about to cook-off for a massive reward. 1004 00:39:36,240 --> 00:39:40,320 The best dish in round two will earn his cooks... 1005 00:39:41,880 --> 00:39:43,440 something you all dreamed of... 1006 00:39:48,400 --> 00:39:49,680 the judges' power. 1007 00:39:51,080 --> 00:39:55,280 That's right, you will become judge for a day. 1008 00:39:55,360 --> 00:39:57,080 (LAUGHS) 1009 00:39:58,280 --> 00:40:02,640 The team that serves up our favourite dish will join Manu, 1010 00:40:02,720 --> 00:40:05,000 aye right here... 1011 00:40:06,400 --> 00:40:08,920 at the upcoming elimination cook-off. 1012 00:40:09,000 --> 00:40:11,200 Ooh. What? 1013 00:40:11,280 --> 00:40:14,120 With all the powers that we have. 1014 00:40:15,480 --> 00:40:17,520 You can really choose who you want to stay 1015 00:40:17,600 --> 00:40:18,880 in a competition or go. 1016 00:40:21,280 --> 00:40:23,720 Ooh, that is a huge reward. 1017 00:40:23,800 --> 00:40:24,880 That is massive. 1018 00:40:24,960 --> 00:40:26,080 We want that. 1019 00:40:26,160 --> 00:40:27,800 We want it. We want that. 1020 00:40:29,680 --> 00:40:32,240 We would not like Janey and Maddie to get the judges' power, 1021 00:40:32,320 --> 00:40:33,840 because it's very clear 1022 00:40:33,920 --> 00:40:35,040 they don't like Lawrence and I feel 1023 00:40:35,120 --> 00:40:36,600 like they will use. 1024 00:40:36,680 --> 00:40:37,880 Thought we were really getting on. 1025 00:40:37,960 --> 00:40:38,960 I think they'll use it 1026 00:40:39,040 --> 00:40:40,800 strategically to bump us out. 1027 00:40:40,880 --> 00:40:42,240 Oh. 1028 00:40:42,320 --> 00:40:44,600 You'll sit in on our tasting table. 1029 00:40:44,680 --> 00:40:46,360 Lucky you. 1030 00:40:46,440 --> 00:40:48,680 You'll critique your peers. 1031 00:40:49,920 --> 00:40:52,320 This power is not to be taken lightly. 1032 00:40:52,400 --> 00:40:55,560 If you use it well, you will have a big influence 1033 00:40:55,640 --> 00:40:58,440 on the future of this competition. 1034 00:40:58,520 --> 00:40:59,640 This is bigger than any 1035 00:40:59,720 --> 00:41:00,680 other advantage. 1036 00:41:00,760 --> 00:41:01,760 It's bigger than anything 1037 00:41:01,840 --> 00:41:03,120 that's happened on this show before. 1038 00:41:05,040 --> 00:41:06,040 We want it bad. 1039 00:41:06,120 --> 00:41:07,160 We want it. 1040 00:41:18,360 --> 00:41:23,520 Teams, you are about to cook-off for a massive reward. 1041 00:41:26,880 --> 00:41:31,920 In round two, your challenge is to cook a signature main course. 1042 00:41:32,000 --> 00:41:35,080 The team with the best dish will win... 1043 00:41:36,800 --> 00:41:38,160 the judges' power. 1044 00:41:38,240 --> 00:41:39,640 Yes. Sick. 1045 00:41:39,720 --> 00:41:43,480 And the chance to influence the competition's outcome. 1046 00:41:43,560 --> 00:41:45,920 No limitations except one... 1047 00:41:48,480 --> 00:41:50,120 you have 90 minutes. 1048 00:41:52,800 --> 00:41:54,320 So, take to your benches. 1049 00:41:56,400 --> 00:41:58,000 We wanna win this bad. 1050 00:41:58,080 --> 00:41:59,320 We want the judges' power. 1051 00:41:59,400 --> 00:42:01,160 This is right in our wheelhouse. 1052 00:42:01,240 --> 00:42:03,480 Main meal, elevated signature. 1053 00:42:03,560 --> 00:42:04,920 Boom! 1054 00:42:05,000 --> 00:42:06,640 I think pulling out the Wagyu. 1055 00:42:06,720 --> 00:42:08,280 It's a Hollywood dish, mate. 1056 00:42:08,360 --> 00:42:09,320 Hollywood. Yeah. 1057 00:42:09,400 --> 00:42:10,600 (LAUGHTER) 1058 00:42:10,680 --> 00:42:11,840 Do you think we can do the barramundi? 1059 00:42:11,920 --> 00:42:13,720 Yeah, let's do the crispy skin barramundi. 1060 00:42:13,800 --> 00:42:15,600 Do you think we can risk the... Yeah, let's do it. 1061 00:42:15,680 --> 00:42:19,880 OK. Your time starts now. 1062 00:42:21,920 --> 00:42:23,080 Go. 1063 00:42:25,160 --> 00:42:26,960 Yep. 1064 00:42:28,880 --> 00:42:31,080 Oi. Alright. 1065 00:42:31,160 --> 00:42:32,960 For our signature main, 1066 00:42:33,040 --> 00:42:36,480 today we are making crispy skin barramundi 1067 00:42:36,560 --> 00:42:40,000 with caponata and duck fat potatoes. 1068 00:42:40,080 --> 00:42:41,440 Alright, off we go. 1069 00:42:43,720 --> 00:42:45,680 The barramundi for uh, Janey and Maddie. 1070 00:42:45,760 --> 00:42:46,800 Yeah, looks like barramundi. 1071 00:42:46,880 --> 00:42:49,040 I think also we need to do the beurre blanc sauce. 1072 00:42:49,120 --> 00:42:50,120 Oh, no, Maddie. 1073 00:42:50,200 --> 00:42:51,760 The beurre blanc sauce. Yes. No. OK. 1074 00:42:51,840 --> 00:42:53,080 As long as you're confident. Yep. 1075 00:42:53,160 --> 00:42:55,760 Last time in our instant restaurant 1076 00:42:55,840 --> 00:42:56,800 we didn't quite nail 1077 00:42:56,880 --> 00:42:57,960 the beurre blanc. 1078 00:42:58,040 --> 00:43:00,080 I have to get this right today. 1079 00:43:02,240 --> 00:43:04,800 I think this is like homage to kind of our country. 1080 00:43:04,880 --> 00:43:05,880 Heritage. 1081 00:43:05,960 --> 00:43:07,200 It's like, it's like a posh pub meal. 1082 00:43:07,280 --> 00:43:10,440 If we can just nail it and get that lamb perfect, I think we're sweet. 1083 00:43:11,800 --> 00:43:13,960 So, tonight we're cooking a rack of lamb 1084 00:43:14,040 --> 00:43:17,640 with a mint bearnaise and braised lettuce and peas. 1085 00:43:17,720 --> 00:43:20,120 Well done, Ferg, you're getting in the sous vide. 1086 00:43:20,200 --> 00:43:22,760 I see that Fergus is sous viding the lamb 1087 00:43:22,840 --> 00:43:26,520 so he is cooking it in the water but I hope he has enough time. 1088 00:43:26,600 --> 00:43:30,480 I usually when you cook a piece of meat in a sous vide 1089 00:43:30,560 --> 00:43:33,000 like this, you need a minimum of two hours. 1090 00:43:33,080 --> 00:43:34,360 Yeah. It's gonna be to the wire. 1091 00:43:34,440 --> 00:43:35,560 Yeah. 1092 00:43:35,640 --> 00:43:37,680 I need this lamb in asap. 1093 00:43:37,760 --> 00:43:39,800 We've only got an hour and a half. 1094 00:43:39,880 --> 00:43:42,080 It's gonna be down to the wire 1095 00:43:42,160 --> 00:43:44,080 with getting that lamb perfectly pink 1096 00:43:44,160 --> 00:43:45,400 and then see it off the end. 1097 00:43:45,480 --> 00:43:46,680 Bit stress. 1098 00:43:46,760 --> 00:43:49,880 I think if anything this will prove 1099 00:43:49,960 --> 00:43:52,080 again that we're not here to muck around, 1100 00:43:52,160 --> 00:43:54,440 this is a time consuming method 1101 00:43:54,520 --> 00:43:56,920 but if it goes right we can definitely win this. 1102 00:43:58,160 --> 00:44:00,160 I think we've seen lamb cooked 1103 00:44:00,240 --> 00:44:01,480 a fair bit already in the competition. 1104 00:44:01,560 --> 00:44:02,560 That's right. 1105 00:44:02,640 --> 00:44:03,720 And it's tricky 'cause it's-it's... 1106 00:44:03,800 --> 00:44:05,600 It was kind of raw last time it was cooked. 1107 00:44:05,680 --> 00:44:07,360 What happened with Hannah and Lawrence 1108 00:44:07,440 --> 00:44:09,200 when they cooked rack of lamb? 1109 00:44:09,280 --> 00:44:10,560 It was well under. 1110 00:44:10,640 --> 00:44:11,680 It was still growing wool. 1111 00:44:11,760 --> 00:44:13,320 So, that's the biggest risk. 1112 00:44:13,400 --> 00:44:16,160 That's why sous vide's gonna be the best 1113 00:44:16,240 --> 00:44:18,000 and we can get that perfect pink 1114 00:44:18,080 --> 00:44:20,600 and that's gonna save us sending out a raw 1115 00:44:20,680 --> 00:44:21,960 or an overcooked piece of lamb. 1116 00:44:25,880 --> 00:44:27,640 So, Mikey, we're gonna stick with the seafood. 1117 00:44:27,720 --> 00:44:29,480 What about some hot chilli jam to go with it? 1118 00:44:29,560 --> 00:44:32,040 Yeah, let's-let's heat it up for them too. 1119 00:44:32,120 --> 00:44:35,440 Tonight we are making prawn cutlets 1120 00:44:35,520 --> 00:44:38,840 with fennel and pea salads and a chilli jam. 1121 00:44:38,920 --> 00:44:42,000 We're coming into this cook feeling pretty confident 1122 00:44:42,080 --> 00:44:43,720 after our last critique. 1123 00:44:43,800 --> 00:44:45,200 Hey, I think it'd be 1124 00:44:45,280 --> 00:44:46,400 fantastic as judges. 1125 00:44:46,480 --> 00:44:48,040 Of course you do. 1126 00:44:48,120 --> 00:44:51,400 Oh, Mikey, this chilli jam should be like super spicy, 1127 00:44:51,480 --> 00:44:53,720 super hot, super sweet. 1128 00:44:53,800 --> 00:44:54,880 God that smells beautiful. 1129 00:44:54,960 --> 00:44:56,760 I'm gonna put the sugar in. 1130 00:44:56,840 --> 00:44:59,600 So, we just wanna bring that to a simmer. 1131 00:44:59,680 --> 00:45:00,960 250 of sugar is in. 1132 00:45:01,040 --> 00:45:03,600 I have definitely not worked with prawns this big. 1133 00:45:03,680 --> 00:45:05,800 They're huge, man. They are massive, aren't they? 1134 00:45:05,880 --> 00:45:07,200 The biggest challenge 1135 00:45:07,280 --> 00:45:08,480 with these prawns being 1136 00:45:08,560 --> 00:45:09,680 bigger than normal 1137 00:45:09,760 --> 00:45:11,080 is not keeping them on long enough 1138 00:45:11,160 --> 00:45:12,880 and serving the judges the raw prawns. 1139 00:45:14,120 --> 00:45:16,800 Gonna get a nice little broth going for these Asian greens. 1140 00:45:18,560 --> 00:45:19,760 What'd you get there, Liam? 1141 00:45:19,840 --> 00:45:22,240 Uh, just some chickens for the stock Today 1142 00:45:22,320 --> 00:45:25,360 we're doing Wagyu sirloin with Chinese broccoli, 1143 00:45:25,440 --> 00:45:27,560 blistered peppers and sesame garlic sauce. 1144 00:45:27,640 --> 00:45:29,400 What do you reckon, Rob? We nail this. 1145 00:45:29,480 --> 00:45:31,560 We get a one in five shot at winning the competition. 1146 00:45:31,640 --> 00:45:32,960 We get to be judges for a day. 1147 00:45:33,040 --> 00:45:34,320 How bloody cool is that? 1148 00:45:34,400 --> 00:45:36,080 Pretty good. Wanna win it, man. 1149 00:45:36,160 --> 00:45:37,360 This reward's so big, 1150 00:45:37,440 --> 00:45:39,000 like this is the one, 1151 00:45:39,080 --> 00:45:40,920 get to rattle some contestants. 1152 00:45:41,000 --> 00:45:42,480 Like how cool is that? 1153 00:45:42,560 --> 00:45:44,520 One of these teams is gonna be a judge... 1154 00:45:45,800 --> 00:45:47,600 and then is it gonna be about the food 1155 00:45:47,680 --> 00:45:49,520 or is it gonna be about the competition? 1156 00:45:49,600 --> 00:45:50,920 Janey doesn't like me. 1157 00:45:51,000 --> 00:45:52,760 You don't want someone 1158 00:45:52,840 --> 00:45:56,560 who's obviously very in emotions judging. 1159 00:45:56,640 --> 00:45:58,000 I know we got one hell 1160 00:45:58,080 --> 00:45:59,600 of a low score 1161 00:45:59,680 --> 00:46:00,720 for our instant restaurant 1162 00:46:00,800 --> 00:46:02,080 and I reckon it would've been from them. 1163 00:46:03,560 --> 00:46:07,400 Wow, this barramundi is just looking spectacular 1164 00:46:07,480 --> 00:46:11,320 and cutting it is going to be the biggest challenge. 1165 00:46:11,400 --> 00:46:12,600 We're choosing this dish 1166 00:46:12,680 --> 00:46:14,800 because we love these 1167 00:46:14,880 --> 00:46:16,400 flavours together. 1168 00:46:16,480 --> 00:46:18,400 We believe it's restaurant quality. 1169 00:46:18,480 --> 00:46:20,000 Elegance on a plate. 1170 00:46:20,080 --> 00:46:21,280 Just salting the skin 1171 00:46:21,360 --> 00:46:23,600 'cause we want crispy skin barramundi. 1172 00:46:23,680 --> 00:46:25,200 Yeah. It's not crispy... 1173 00:46:25,280 --> 00:46:27,600 Yeah. We will. ..then we'll be crucified. 1174 00:46:27,680 --> 00:46:32,240 We would love to be standing up there with Manu and Colin. 1175 00:46:32,320 --> 00:46:33,960 We would make 1176 00:46:34,040 --> 00:46:35,120 the best judges 1177 00:46:35,200 --> 00:46:37,280 that MKR has ever seen. 1178 00:46:37,360 --> 00:46:38,760 (LAUGHS) 1179 00:46:38,840 --> 00:46:39,800 With the fish, Mum. 1180 00:46:39,880 --> 00:46:42,440 I just reckon we don't risk putting it in the oven. 1181 00:46:42,520 --> 00:46:43,520 OK. What do you think? 1182 00:46:43,600 --> 00:46:45,440 OK. Happy with that. 'Cause we don't want it to dry out. 1183 00:46:45,520 --> 00:46:46,480 Mm-hm. 1184 00:46:46,560 --> 00:46:47,920 So, at this point in the competition, 1185 00:46:48,000 --> 00:46:49,480 if we can't deliver crispy skin 1186 00:46:49,560 --> 00:46:50,800 on our barramundi, 1187 00:46:50,880 --> 00:46:53,000 really we don't deserve to be here. 1188 00:46:53,080 --> 00:46:54,880 Check the skin first. I've checked it on all sides. 1189 00:46:54,960 --> 00:46:55,960 All of them? Yeah. 1190 00:46:56,040 --> 00:46:57,280 See that? Oh, that's beautiful. 1191 00:46:57,360 --> 00:46:58,360 Should I turn it over yet or... Yes. 1192 00:46:58,440 --> 00:47:00,960 Uh, no, 'cause you don't want us to cook on that high heat. 1193 00:47:01,040 --> 00:47:02,120 Let me just touch them. 1194 00:47:03,240 --> 00:47:04,760 That one needs a bit longer. That one needs longer. 1195 00:47:04,840 --> 00:47:06,120 That one's good. These look good. 1196 00:47:06,200 --> 00:47:07,480 Mm-hm. 1197 00:47:07,560 --> 00:47:09,640 I've never seen a barramundi 1198 00:47:09,720 --> 00:47:11,440 crisp up and then sitting there 1199 00:47:11,520 --> 00:47:12,480 for 30 minutes. 1200 00:47:12,560 --> 00:47:13,720 Half cooked barramundi. 1201 00:47:13,800 --> 00:47:15,040 Janey doesn't know what she's doing. 1202 00:47:15,120 --> 00:47:17,320 Maddie's come over and is actually now rechecking 1203 00:47:17,400 --> 00:47:18,760 everything Janey's doing. 1204 00:47:18,840 --> 00:47:20,400 I just wanted to set the oil out. 1205 00:47:20,480 --> 00:47:22,240 Careful. It's all good, darling. 1206 00:47:22,320 --> 00:47:23,440 OK. It's all good. 1207 00:47:25,360 --> 00:47:26,680 From the ingredients, 1208 00:47:26,760 --> 00:47:28,240 who do you think is gonna be able to execute 1209 00:47:28,320 --> 00:47:29,680 the most elevated dish? 1210 00:47:30,760 --> 00:47:31,720 Caz and Ferg. 1211 00:47:31,800 --> 00:47:34,920 Caz and Fergus, and Rob and Liam, you know. 1212 00:47:35,000 --> 00:47:37,400 There is like a-a meat cook-off 1213 00:47:37,480 --> 00:47:40,200 between Caz and Fergus and Rob and Liam. 1214 00:47:40,280 --> 00:47:41,600 It's gonna be interesting. 1215 00:47:41,680 --> 00:47:43,560 Caz and Fergus, how you doing? 1216 00:47:43,640 --> 00:47:44,800 Yoo! Super. 1217 00:47:44,880 --> 00:47:46,320 You guys? I'm super. 1218 00:47:46,400 --> 00:47:47,880 Thanks for asking. 1219 00:47:47,960 --> 00:47:49,280 What are you cooking? 1220 00:47:49,360 --> 00:47:53,000 We are doing rack of lamb with uh, mint bearnaise. 1221 00:47:53,080 --> 00:47:54,440 Alright. 1222 00:47:54,520 --> 00:47:56,120 You boys are doing steak? 1223 00:47:56,200 --> 00:47:58,000 Yeah. Look out. 1224 00:47:58,080 --> 00:47:59,440 Nah, it should be good. 1225 00:47:59,520 --> 00:48:01,320 Oh, will be. 1226 00:48:01,400 --> 00:48:03,160 Rob and Liam, they're a little smug. 1227 00:48:03,240 --> 00:48:04,480 They know that 1228 00:48:04,560 --> 00:48:06,120 meat is their domain, I think. 1229 00:48:06,200 --> 00:48:07,240 Yeah, it's like we've intruded. 1230 00:48:07,320 --> 00:48:08,560 We've intruded. 1231 00:48:08,640 --> 00:48:10,840 You guys chill over there? (LAUGHS) 1232 00:48:10,920 --> 00:48:12,240 They're just toying with us. 1233 00:48:12,320 --> 00:48:13,360 Block them out. 1234 00:48:13,440 --> 00:48:15,040 It's a bit of cat and mouse so I'm not... 1235 00:48:15,120 --> 00:48:17,120 I'm not buying into that. 1236 00:48:17,200 --> 00:48:20,880 Rob and Liam might be seeing us as their stiffest competition. 1237 00:48:20,960 --> 00:48:22,880 They're wanting us not to do so well. 1238 00:48:22,960 --> 00:48:24,040 100%. 1239 00:48:27,160 --> 00:48:29,160 I think what they need to do with the second round 1240 00:48:29,240 --> 00:48:31,560 is to make sure that it's near perfection. 1241 00:48:31,640 --> 00:48:32,840 And taste. 1242 00:48:32,920 --> 00:48:35,000 Then... And that's number one. 1243 00:48:35,080 --> 00:48:38,080 You need to taste your food before you actually share it with anyone. 1244 00:48:38,160 --> 00:48:39,240 Yeah. 1245 00:48:41,640 --> 00:48:44,080 Who would you like, who would you like to be the judge? 1246 00:48:44,160 --> 00:48:45,960 I want someone honest. 1247 00:48:46,040 --> 00:48:48,240 Anyone but Janey and Maddie. 1248 00:48:48,320 --> 00:48:52,080 I would love to have Mike and Pete. 1249 00:48:52,160 --> 00:48:53,920 Yeah. Yeah. Mike can't lie. 1250 00:48:54,000 --> 00:48:56,520 I just will hope to be Mike and Pete judging us. 1251 00:48:58,920 --> 00:49:00,400 Hello. Hello. 1252 00:49:00,480 --> 00:49:01,880 Hello. Hello. Hello. 1253 00:49:01,960 --> 00:49:03,240 How are you? My little, Mike. 1254 00:49:03,320 --> 00:49:05,880 You guys seem to have found your little uh, rhythm now. 1255 00:49:05,960 --> 00:49:06,960 We certainly have. 1256 00:49:07,040 --> 00:49:08,880 Are you confident now after the last two 1257 00:49:08,960 --> 00:49:10,520 uh, reviews you got of your food? 1258 00:49:10,600 --> 00:49:12,080 Uh, I mean it's always a good confidence boost though. 1259 00:49:12,160 --> 00:49:13,240 It's given us the boot. 1260 00:49:13,320 --> 00:49:16,000 I'm enjoying all the compliments I'm getting from the judges. 1261 00:49:16,080 --> 00:49:17,120 I can't believe it. 1262 00:49:17,200 --> 00:49:18,880 So, talk me through your chilli jam. 1263 00:49:18,960 --> 00:49:23,400 So, the chilli jam's got um, salt, uh, vinegar, sugar. 1264 00:49:23,480 --> 00:49:25,560 That's not a creeper. I tell ya that now. 1265 00:49:25,640 --> 00:49:26,760 I'm gonna saute that down. 1266 00:49:26,840 --> 00:49:28,000 I've got the peas going in. 1267 00:49:28,080 --> 00:49:29,440 That is not a creeper. Let me tell you. 1268 00:49:29,520 --> 00:49:30,600 Is that a hot? Not a hot. 1269 00:49:30,680 --> 00:49:31,800 What are you shaking the pan in the air for? 1270 00:49:31,880 --> 00:49:33,080 Because I don't wanna burn the onion. 1271 00:49:33,160 --> 00:49:34,280 Just use a spoon. Yeah. OK. 1272 00:49:34,360 --> 00:49:35,640 So, what's that for? 1273 00:49:35,720 --> 00:49:37,840 That's gonna go for the peas and the puree. 1274 00:49:37,920 --> 00:49:40,000 Oh, you're making a pea puree as well? 1275 00:49:40,080 --> 00:49:41,520 Yes. It's gonna be a pea puree. 1276 00:49:41,600 --> 00:49:43,640 Puree peas, fennel salad. 1277 00:49:43,720 --> 00:49:45,360 Crumb prawn and chilli jam. 1278 00:49:45,440 --> 00:49:46,680 You have a lot to do. Yeah. 1279 00:49:46,760 --> 00:49:48,720 And you've less than an hour to go. 1280 00:49:48,800 --> 00:49:50,760 We can do it. Hurry up. 1281 00:49:50,840 --> 00:49:53,040 Alright, that one is good to go. 1282 00:49:53,120 --> 00:49:54,840 Do you guys think that it's smarter 1283 00:49:54,920 --> 00:49:57,880 to use a sous vide in a competition? 1284 00:49:57,960 --> 00:49:59,880 It's smart to be using a sous vide. 1285 00:49:59,960 --> 00:50:01,200 In a comp. It's fool proof. 1286 00:50:01,280 --> 00:50:03,120 Some people, people will say that sous viding 1287 00:50:03,200 --> 00:50:04,720 is a cheat code 1288 00:50:04,800 --> 00:50:06,800 but at the end of the day you can still do it wrong. 1289 00:50:06,880 --> 00:50:09,680 A few degrees off, not enough time. 1290 00:50:09,760 --> 00:50:11,120 OK. 1291 00:50:11,200 --> 00:50:13,120 They can easily overcook it. 1292 00:50:13,200 --> 00:50:14,360 I might bump the temp up 1293 00:50:14,440 --> 00:50:16,040 just so we make sure we have enough time. 1294 00:50:16,120 --> 00:50:17,160 Yeah. 1295 00:50:17,240 --> 00:50:18,400 So, when I've made this lamb 1296 00:50:18,480 --> 00:50:20,400 in the past and we've sous vide it, 1297 00:50:20,480 --> 00:50:22,720 you need generally an hour. 1298 00:50:22,800 --> 00:50:23,800 Cool. 1299 00:50:23,880 --> 00:50:25,560 So, that wipes out all that time 1300 00:50:25,640 --> 00:50:26,880 to sear them off, 1301 00:50:26,960 --> 00:50:28,400 baste them and get them on the plate. 1302 00:50:28,480 --> 00:50:31,160 It's gonna be pretty much down to the wire. 1303 00:50:31,240 --> 00:50:32,520 (BLEEP). 1304 00:50:32,600 --> 00:50:33,760 Too early to panic. 1305 00:50:33,840 --> 00:50:35,720 Too early to panic. But I'm already panicking. 1306 00:50:35,800 --> 00:50:38,320 I'll get the lamb on ASAP. Yep. 1307 00:50:38,400 --> 00:50:39,960 We're running behind already. 1308 00:50:40,040 --> 00:50:42,240 I haven't dared look at the clock yet. 1309 00:50:42,320 --> 00:50:43,440 My concern for the lamb 1310 00:50:43,520 --> 00:50:44,800 is we haven't enough time 1311 00:50:44,880 --> 00:50:46,240 for it to cook in the sous vide. 1312 00:50:46,320 --> 00:50:48,000 So, I'm feeling a bit sick inside. 1313 00:50:54,360 --> 00:50:55,680 In round two 1314 00:50:55,760 --> 00:50:56,760 the teams are cooking 1315 00:50:56,840 --> 00:50:58,280 their signature mains 1316 00:50:58,360 --> 00:51:01,160 with the winning team earning the judges' power 1317 00:51:01,240 --> 00:51:04,360 and a chance to alter the competition's final outcome. 1318 00:51:05,680 --> 00:51:09,400 I think we've got a big fight on our hands for the judges' power. 1319 00:51:09,480 --> 00:51:11,040 It's a huge advantage to win. 1320 00:51:13,560 --> 00:51:15,480 You're gonna be sitting next to us, 1321 00:51:15,560 --> 00:51:17,520 you're gonna try the food and you can really choose 1322 00:51:17,600 --> 00:51:20,160 who you want to stay in a competition or go. 1323 00:51:20,240 --> 00:51:24,120 It's an inside knowledge and massive bragging rights. 1324 00:51:24,200 --> 00:51:26,320 You would never hear the end of it if Mike gets it. 1325 00:51:26,400 --> 00:51:28,840 I know I even shock myself half the time. 1326 00:51:30,040 --> 00:51:32,000 Gosh, I feel like everyone is fighting right now. 1327 00:51:32,080 --> 00:51:33,080 Everyone wants judges' power. 1328 00:51:33,160 --> 00:51:34,800 So, hard. 1329 00:51:34,880 --> 00:51:37,600 To be the first in history with that power. 1330 00:51:37,680 --> 00:51:40,200 Everyone is on target. 1331 00:51:40,280 --> 00:51:41,280 Everyone wants to be 1332 00:51:41,360 --> 00:51:42,960 the judges next round. 1333 00:51:43,040 --> 00:51:46,320 What a motivation to cook fast and hard. 1334 00:51:46,400 --> 00:51:49,160 So, Mike and Pete are making prawn cutlets 1335 00:51:49,240 --> 00:51:52,360 with fennel and pea salads and chilli jam. 1336 00:51:52,440 --> 00:51:54,080 It should be delicious, if I get it right. 1337 00:51:55,880 --> 00:51:57,520 I can smell the finishing line, Pete. 1338 00:51:57,600 --> 00:51:59,360 Are you gonna do two and then two. 1339 00:51:59,440 --> 00:52:00,760 Bit of extra rest time? 1340 00:52:00,840 --> 00:52:05,120 Rob and Liam are doing a Wagyu sirloin, Chinese broccoli, 1341 00:52:05,200 --> 00:52:09,280 blistered peppers and sesame garlic sauce. 1342 00:52:09,360 --> 00:52:11,280 Champions of cooking meat. Yeah. 1343 00:52:11,360 --> 00:52:14,080 Now, they're putting a little Asian twist on-on their main course, 1344 00:52:14,160 --> 00:52:15,160 which is great. 1345 00:52:15,240 --> 00:52:18,640 Ah, she's... It's smelling like a win right now, Robbie. 1346 00:52:18,720 --> 00:52:21,800 Janey and Maddie are doing a crispy skin barramundi 1347 00:52:21,880 --> 00:52:24,360 with caponata and baked potatoes. 1348 00:52:24,440 --> 00:52:27,600 The baked potato, where does that fit in? 1349 00:52:27,680 --> 00:52:28,800 I think it's for you only. 1350 00:52:28,880 --> 00:52:31,280 I-I do like it. I'm not, don't get bought. 1351 00:52:31,360 --> 00:52:33,360 Is it gonna fit in with the dishes? 1352 00:52:33,440 --> 00:52:34,560 I don't know. 1353 00:52:40,840 --> 00:52:44,080 Two, three, Fergus, I'm gonna get a start on the sauce. 1354 00:52:44,160 --> 00:52:45,400 Yeah. The bearnaise. 1355 00:52:45,480 --> 00:52:48,920 Equal parts vinegar and some white wine. 1356 00:52:49,000 --> 00:52:51,400 Caz and Fergus. Hello, Manu. 1357 00:52:51,480 --> 00:52:52,640 Bonjour. Bonjour. 1358 00:52:52,720 --> 00:52:55,600 Bearnaise. Bearnaise. 1359 00:52:55,680 --> 00:52:58,360 One of my absolute favourites. 1360 00:52:58,440 --> 00:52:59,680 Oh, my goodness. Yes. 1361 00:52:59,760 --> 00:53:01,080 Every time I go back to France, 1362 00:53:01,160 --> 00:53:03,880 that's the sauce that my mother's asking me to cook. 1363 00:53:03,960 --> 00:53:05,120 Oh, really? Yep. 1364 00:53:06,360 --> 00:53:07,360 I feel a bit sick now 1365 00:53:07,440 --> 00:53:08,840 that he's told me it's his favourite sauce 1366 00:53:08,920 --> 00:53:09,920 and I'm almost certain that 1367 00:53:10,000 --> 00:53:11,160 this one probably won't be. 1368 00:53:11,240 --> 00:53:12,560 Couldn't have just done a gravy. 1369 00:53:12,640 --> 00:53:14,000 Had to go with the French one didn't you? 1370 00:53:14,080 --> 00:53:15,400 That's right. 1371 00:53:15,480 --> 00:53:17,360 This sous vide thing seems to be 1372 00:53:17,440 --> 00:53:20,440 uh, part of everyone's uh, cookery lessons now. 1373 00:53:20,520 --> 00:53:23,240 Yeah. So, have you done sous vide often? 1374 00:53:23,320 --> 00:53:24,360 Yeah, I like using sous vide. 1375 00:53:24,440 --> 00:53:25,800 You like... You like that? 100%. 1376 00:53:25,880 --> 00:53:27,320 Yeah. Yeah. Finish it in a pan. 1377 00:53:27,400 --> 00:53:29,080 I'm gonna butter baste with garlic herbs. 1378 00:53:29,160 --> 00:53:32,480 Cool. Let it rest for like five plus ten. 1379 00:53:32,560 --> 00:53:33,560 It depends how much time we have. 1380 00:53:33,640 --> 00:53:35,400 You don't need to rest when you sous vide, my friend. 1381 00:53:35,480 --> 00:53:36,960 Well...OK. That's what sous vide is about. 1382 00:53:37,040 --> 00:53:38,360 Look, Manu is not 1383 00:53:38,440 --> 00:53:39,880 stoked I'm sous vide this lamb. 1384 00:53:39,960 --> 00:53:42,120 He's concerned about the time 1385 00:53:42,200 --> 00:53:43,200 as we all are 1386 00:53:43,280 --> 00:53:44,400 and there's no going back for us. 1387 00:53:44,480 --> 00:53:45,520 We've made this the hill 1388 00:53:45,600 --> 00:53:46,920 we're gonna die on today and we are, 1389 00:53:47,000 --> 00:53:48,080 we're gonna see it through. 1390 00:53:48,160 --> 00:53:49,480 Thank you, Manu. See you. Thank you. 1391 00:53:52,240 --> 00:53:53,920 So, from what I can see, 1392 00:53:54,000 --> 00:53:55,680 Maddie is doing a beurre blanc again. 1393 00:53:55,760 --> 00:53:58,560 So, hopefully she listened to you with the reduction. 1394 00:53:58,640 --> 00:54:01,120 I'm gonna have to jump in that kitchen and find out very quickly. 1395 00:54:01,200 --> 00:54:02,200 You should remind her 1396 00:54:02,280 --> 00:54:04,440 'cause I tell you she gets it wrong this time. 1397 00:54:04,520 --> 00:54:06,200 I don't wanna have to listen to you. 1398 00:54:06,280 --> 00:54:08,200 Maddie, more butter. More butter. 1399 00:54:08,280 --> 00:54:11,040 More butter, more butter. Wow. 1400 00:54:11,120 --> 00:54:14,560 That beurre blanc has to be absolute perfection. 1401 00:54:14,640 --> 00:54:16,680 It's a little nerve wracking 1402 00:54:16,760 --> 00:54:19,840 knowing that I didn't do it right the first time. 1403 00:54:19,920 --> 00:54:22,000 If I make mistake second time, 1404 00:54:22,080 --> 00:54:23,200 shame on me. 1405 00:54:23,280 --> 00:54:25,880 So, I have to get this right today. 1406 00:54:25,960 --> 00:54:28,560 'Cause otherwise there's no beurre blanc 1407 00:54:28,640 --> 00:54:30,280 redemption for you, my lovely. 1408 00:54:30,360 --> 00:54:31,400 I know, Mum. 1409 00:54:31,480 --> 00:54:33,600 Are we ready to try some beurre blanc on here or not? 1410 00:54:33,680 --> 00:54:34,960 It's not thick, is it? It is. 1411 00:54:35,040 --> 00:54:36,160 It's beautiful. Thick enough? 1412 00:54:36,240 --> 00:54:38,960 Yeah, I'm just getting this last bit of butter absorbed. 1413 00:54:39,040 --> 00:54:40,520 It's a lot to prove still 1414 00:54:40,600 --> 00:54:41,680 for mum and I, 1415 00:54:41,760 --> 00:54:43,480 so we want to nail the flavour, 1416 00:54:43,560 --> 00:54:45,840 the textures and the presentation today. 1417 00:54:49,440 --> 00:54:51,080 Your prawns look good, Pete. 1418 00:54:51,160 --> 00:54:52,600 We have a bit to get done 1419 00:54:52,680 --> 00:54:54,720 but once that has finished sweating... 1420 00:54:54,800 --> 00:54:57,840 you're gonna get onto the pea puree, which is gonna happen quickly. 1421 00:54:57,920 --> 00:55:01,280 I'm gonna get these prawns nice and golden brown 1422 00:55:01,360 --> 00:55:03,320 and just cooked on the inside. 1423 00:55:03,400 --> 00:55:05,000 The tricky part about cooking 1424 00:55:05,080 --> 00:55:06,120 these prawns just right 1425 00:55:06,200 --> 00:55:09,080 is making sure that the oil stays at the right temperature. 1426 00:55:09,160 --> 00:55:10,280 I just need to be really careful 1427 00:55:10,360 --> 00:55:11,600 with the cooking of these prawns. 1428 00:55:11,680 --> 00:55:15,560 This jam is almost ready. Yeah. 1429 00:55:15,640 --> 00:55:18,680 Looking at it, it's starting to stick to the spoon. 1430 00:55:18,760 --> 00:55:19,880 Yep. 1431 00:55:19,960 --> 00:55:21,440 We're gonna leave on for a bit longer 1432 00:55:21,520 --> 00:55:23,120 and I'm gonna look after it while 1433 00:55:23,200 --> 00:55:24,720 I'm just getting the prawn heads done. 1434 00:55:24,800 --> 00:55:26,080 Biggest challenge with these prawns 1435 00:55:26,160 --> 00:55:27,840 being bigger than normal 1436 00:55:27,920 --> 00:55:29,840 is either keeping them on for too long 1437 00:55:29,920 --> 00:55:30,960 and overcooking them 1438 00:55:31,040 --> 00:55:32,440 or not keeping them on long enough 1439 00:55:32,520 --> 00:55:34,120 and serving the judges raw prawns. 1440 00:55:34,200 --> 00:55:35,920 Let's just have a little taste. 1441 00:55:36,000 --> 00:55:37,120 How's that chilli jam? 1442 00:55:39,880 --> 00:55:41,320 Yeah, that chilli jam is hot. 1443 00:55:41,400 --> 00:55:42,800 I'm feeling really confident. 1444 00:55:42,880 --> 00:55:44,560 Everything on the plate that we're gonna serve 1445 00:55:44,640 --> 00:55:46,000 is gonna be amazing. 1446 00:55:46,080 --> 00:55:47,080 Hey, Mike and Pete, 1447 00:55:47,160 --> 00:55:49,440 are we gonna be the better judges than you two? 1448 00:55:49,520 --> 00:55:50,840 What do you reckon? Ah, when you say better? 1449 00:55:50,920 --> 00:55:53,440 Do you mean meaner or nicer? 1450 00:55:53,520 --> 00:55:55,360 Who's gonna be the best judge? 1451 00:55:55,440 --> 00:55:56,720 I think I would. Yeah? 1452 00:55:56,800 --> 00:55:57,880 I reckon anyone but, Liam. 1453 00:55:57,960 --> 00:55:58,960 Yeah? Yeah, don't get Liam. 1454 00:55:59,040 --> 00:56:01,240 I would love it if Rob and Liam 1455 00:56:01,320 --> 00:56:02,680 didn't win the judges' power. 1456 00:56:02,760 --> 00:56:04,040 Liam's without a doubt, 1457 00:56:04,120 --> 00:56:06,120 one of the most competitive people that I've ever met, 1458 00:56:06,200 --> 00:56:07,640 they're the ones that 1459 00:56:07,720 --> 00:56:09,520 we're gonna have to watch out for. 1460 00:56:09,600 --> 00:56:13,600 They always look like, uh, always under control. 1461 00:56:13,680 --> 00:56:16,400 The team to beat would be Rob and Liam. 1462 00:56:16,480 --> 00:56:18,800 They always deliver, they're always so confident. 1463 00:56:18,880 --> 00:56:20,560 I feel like they're definitely the one 1464 00:56:20,640 --> 00:56:21,960 that scares me the most. 1465 00:56:24,520 --> 00:56:25,680 20 minutes to go. 1466 00:56:25,760 --> 00:56:27,760 Let's go. Let's go. 1467 00:56:27,840 --> 00:56:31,040 For main, we're doing Wagyu sirloin with Chinese broccoli, 1468 00:56:31,120 --> 00:56:34,960 blistered shishito peppers and sesame garlic sauce. 1469 00:56:35,040 --> 00:56:37,280 We want this massively. We're both competitive. 1470 00:56:37,360 --> 00:56:39,680 I'm actually feeling really confident Chinese broccoli 1471 00:56:39,760 --> 00:56:41,240 is coming together. 1472 00:56:41,320 --> 00:56:42,600 Toasted sesame is ready to go. 1473 00:56:42,680 --> 00:56:44,000 Pickled radish is on top of that. 1474 00:56:44,080 --> 00:56:46,320 I'm super happy with how everything's going. 1475 00:56:46,400 --> 00:56:48,080 You got to get those steaks in? 1476 00:56:48,160 --> 00:56:50,040 I think it's gonna be too early. 1477 00:56:50,120 --> 00:56:52,120 Ten minutes per cook. We're gonna start plate that. 1478 00:56:52,200 --> 00:56:54,440 Slice it, you gotta get the second one to rest. 1479 00:56:54,520 --> 00:56:55,520 Go. 1480 00:56:55,600 --> 00:56:56,760 It's so important that we get 1481 00:56:56,840 --> 00:56:58,400 every element on this plate perfect 1482 00:56:58,480 --> 00:56:59,800 'cause we want the power. 1483 00:56:59,880 --> 00:57:01,840 You tell me that's hot. No? 1484 00:57:01,920 --> 00:57:04,400 It's just a different pan we've never used before. 1485 00:57:04,480 --> 00:57:05,920 Rob the meat man. 1486 00:57:06,000 --> 00:57:07,040 He's on. 1487 00:57:07,120 --> 00:57:08,600 They know their meat. 1488 00:57:08,680 --> 00:57:10,960 We just wanna make sure we get these right. 1489 00:57:13,520 --> 00:57:14,960 How do you think the sous vide's going? 1490 00:57:18,600 --> 00:57:20,400 So, the lamb says it's got about ten minutes. 1491 00:57:20,480 --> 00:57:21,560 Yeah. 1492 00:57:21,640 --> 00:57:23,000 Do you reckon it's worth pulling it out now? 1493 00:57:23,080 --> 00:57:25,760 How long do you actually think it's gonna take us to finish it off? 1494 00:57:25,840 --> 00:57:27,960 Another seven? Yeah. 1495 00:57:28,040 --> 00:57:30,200 We have to make a call now. 1496 00:57:30,280 --> 00:57:32,360 Do we pull these lamb racks 1497 00:57:32,440 --> 00:57:33,800 out of this sous vide 1498 00:57:33,880 --> 00:57:36,160 or do we just take the risk 1499 00:57:36,240 --> 00:57:37,240 and persevere? 1500 00:57:44,520 --> 00:57:46,520 Ten minutes. Move it. 1501 00:57:46,600 --> 00:57:48,640 Look far out. We have ten minutes left. 1502 00:57:48,720 --> 00:57:49,880 I've gotta baste it in the pan. 1503 00:57:49,960 --> 00:57:51,360 You gotta baste it. 1504 00:57:51,440 --> 00:57:52,800 I'm gonna rip them out. You've gotta get 'em out. 1505 00:57:52,880 --> 00:57:54,680 And that's gonna give me hopefully 1506 00:57:54,760 --> 00:57:56,280 enough time on that pan 1507 00:57:56,360 --> 00:57:57,480 to cook them. 1508 00:57:57,560 --> 00:57:59,080 Give that sous vide a kiss. 1509 00:57:59,160 --> 00:58:00,400 Shh. 1510 00:58:00,480 --> 00:58:01,640 With Caz and Fergus, 1511 00:58:01,720 --> 00:58:03,440 it looks like the time 1512 00:58:03,520 --> 00:58:04,480 is running out. 1513 00:58:04,560 --> 00:58:05,640 They cannot serve 1514 00:58:05,720 --> 00:58:07,320 a lamb dish without lamb. 1515 00:58:07,400 --> 00:58:08,400 No. 1516 00:58:09,880 --> 00:58:11,080 It's gonna be pretty much 1517 00:58:11,160 --> 00:58:12,360 down to the wire. 1518 00:58:12,440 --> 00:58:13,440 This is do or die. 1519 00:58:14,560 --> 00:58:15,880 I touch it. 1520 00:58:15,960 --> 00:58:17,800 I think it's under. 1521 00:58:17,880 --> 00:58:18,880 They're big bits of meat. 1522 00:58:18,960 --> 00:58:20,800 We know we've got a hectic 1523 00:58:20,880 --> 00:58:22,320 last ten minutes ahead of us. 1524 00:58:22,400 --> 00:58:23,800 This is a disaster. 1525 00:58:26,600 --> 00:58:28,200 What the (BLEEP) happening, dude? 1526 00:58:28,280 --> 00:58:29,760 Let's go, let's go. 1527 00:58:29,840 --> 00:58:31,920 Is it a show stopper? 1528 00:58:32,000 --> 00:58:33,080 Look at that love for that meat. 1529 00:58:33,160 --> 00:58:35,440 Nothing else matters in the world right now to Rob. 1530 00:58:35,520 --> 00:58:37,160 I'm super focused on these steaks 1531 00:58:37,240 --> 00:58:38,680 because it's such a high heat. 1532 00:58:38,760 --> 00:58:41,720 It could cook through at the blink of an eye. 1533 00:58:41,800 --> 00:58:44,200 So, I'm just looking at it like a hawk. 1534 00:58:44,280 --> 00:58:45,920 This is concerning. 1535 00:58:46,000 --> 00:58:47,720 I'm the meat guy, 1536 00:58:47,800 --> 00:58:51,920 if these steaks aren't cooked perfectly, disaster. 1537 00:58:52,000 --> 00:58:54,520 Right now I'm feeling pretty overwhelmed, stressed. 1538 00:58:55,600 --> 00:58:56,600 We want this power. 1539 00:58:56,680 --> 00:58:57,800 We want the power. 1540 00:58:59,800 --> 00:59:01,480 (DRAMATIC MUSIC) 1541 00:59:06,560 --> 00:59:08,160 Alright, teams, keep on the pace. 1542 00:59:12,600 --> 00:59:13,760 I'm going grey... 1543 00:59:13,840 --> 00:59:15,800 Er...Er. You are grey. 1544 00:59:15,880 --> 00:59:18,280 Fergus, you ain't got long bro. 1545 00:59:18,360 --> 00:59:19,560 Gonna be close, Ferg. 1546 00:59:21,320 --> 00:59:23,440 He's to the wire with the lamb, 1547 00:59:23,520 --> 00:59:26,160 he's shown real technique but they need to hurry up. 1548 00:59:26,240 --> 00:59:27,360 So, hopefully they're on... 1549 00:59:27,440 --> 00:59:28,920 I'm into the-the peas. Bearnaise is done. 1550 00:59:29,000 --> 00:59:30,160 How long the peas, mum? 1551 00:59:30,240 --> 00:59:31,840 Oh, three minutes. OK, good. 1552 00:59:31,920 --> 00:59:34,800 So, I'm gonna start pull these off. 1553 00:59:34,880 --> 00:59:35,880 Should we check them? 1554 00:59:35,960 --> 00:59:37,560 I keep pushing this lamb 1555 00:59:37,640 --> 00:59:39,520 and its texture is alluding 1556 00:59:39,600 --> 00:59:42,080 to the fact it is more than rare. 1557 00:59:42,160 --> 00:59:43,440 It's under for me. 1558 00:59:43,520 --> 00:59:44,600 Stick them back in that. 1559 00:59:45,720 --> 00:59:47,280 I think it was a poor decision 1560 00:59:47,360 --> 00:59:48,960 in this timeframe to use a sous vide. 1561 00:59:49,040 --> 00:59:50,400 Mm. Yeah, I'm not happy. 1562 00:59:50,480 --> 00:59:53,240 This lamb look obviously from the outside 1563 00:59:53,320 --> 00:59:54,880 it's pretty soft. 1564 00:59:54,960 --> 00:59:56,920 We could be in trouble. 1565 00:59:57,000 --> 00:59:58,800 Five minutes. This is it, teams. 1566 00:59:58,880 --> 01:00:00,400 Let's go. 1567 01:00:00,480 --> 01:00:02,400 Oh, the barramundi is falling apart. 1568 01:00:03,840 --> 01:00:05,200 Be gentle. Be gentle. 1569 01:00:07,120 --> 01:00:08,760 Barramundi is too dry and it's been overcooked. 1570 01:00:08,840 --> 01:00:09,960 Yeah, could be. Yeah. 1571 01:00:10,040 --> 01:00:11,200 Watching Janey and Maddie cook, 1572 01:00:11,280 --> 01:00:13,040 there is no way they're winning this round. 1573 01:00:13,120 --> 01:00:15,160 No way. No way. 1574 01:00:15,240 --> 01:00:16,480 I've never seen a barramundi 1575 01:00:16,560 --> 01:00:17,880 cook like that in my life. 1576 01:00:17,960 --> 01:00:19,120 It's falling apart. 1577 01:00:19,200 --> 01:00:20,400 The hero of the dish 1578 01:00:20,480 --> 01:00:22,080 is being treated like a villain. 1579 01:00:22,160 --> 01:00:23,560 Oh. I don't think it's cooked. 1580 01:00:23,640 --> 01:00:25,520 You don't think it's cooked? No. 1581 01:00:25,600 --> 01:00:26,960 I think it's cooked. 1582 01:00:27,040 --> 01:00:28,320 You don't think so? No. 1583 01:00:28,400 --> 01:00:30,200 Oh, yeah. Maybe it is. 1584 01:00:30,280 --> 01:00:31,640 Stress less, Mum. 1585 01:00:31,720 --> 01:00:32,800 Stress less. 1586 01:00:32,880 --> 01:00:33,920 We wanna make sure 1587 01:00:34,000 --> 01:00:36,360 that we nailed this presentation today. 1588 01:00:36,440 --> 01:00:38,840 We think this dish is a winner. 1589 01:00:38,920 --> 01:00:40,120 Doesn't need long, mum. 1590 01:00:40,200 --> 01:00:42,560 We need to get that fish finished. 1591 01:00:42,640 --> 01:00:43,800 Alright, mum, let's get those. 1592 01:00:43,880 --> 01:00:46,040 After you get that, let's get the plates on the bench. 1593 01:00:46,120 --> 01:00:47,160 Yep. 1594 01:00:47,240 --> 01:00:49,360 Wouldn't it be great to show the other teams 1595 01:00:49,440 --> 01:00:52,120 that Janey and Maddie mean business? 1596 01:00:52,200 --> 01:00:54,160 We want that power. 1597 01:00:54,240 --> 01:00:55,680 Put the caponata down. 1598 01:00:55,760 --> 01:00:57,720 Come put the caponata down. 1599 01:00:57,800 --> 01:00:59,600 Alright, well, give me 30 seconds. 1600 01:01:01,600 --> 01:01:02,840 Last prawn is going in. 1601 01:01:04,280 --> 01:01:05,600 Oh, that seems a bit hot. 1602 01:01:07,400 --> 01:01:09,720 Mikey, we are done. Yeah. 1603 01:01:09,800 --> 01:01:10,800 That's the under cooked one. 1604 01:01:12,680 --> 01:01:14,280 The prawn is amazing, Pete. 1605 01:01:14,360 --> 01:01:16,240 Alright, I'm gonna start off with a pea puree. 1606 01:01:16,320 --> 01:01:17,920 Yep. You're gonna do the jam. 1607 01:01:18,000 --> 01:01:19,240 I think we've got a good chance of winning 1608 01:01:19,320 --> 01:01:22,080 because we're actually really good in the kitchen 1609 01:01:22,160 --> 01:01:24,280 and we've got a lot of talent. 1610 01:01:24,360 --> 01:01:25,560 Three minutes. 1611 01:01:27,000 --> 01:01:29,720 Caz and Fergus, you've nothing on the plate. 1612 01:01:29,800 --> 01:01:30,880 You've got it. 1613 01:01:30,960 --> 01:01:32,520 Do more than five peas. 1614 01:01:32,600 --> 01:01:33,880 Three bits of lamb per person. Yeah? 1615 01:01:33,960 --> 01:01:35,000 Yep. 1616 01:01:35,080 --> 01:01:37,400 I'm throwing hot potatoes on a plate, 1617 01:01:37,480 --> 01:01:39,280 moving peas, dragging stuff. 1618 01:01:39,360 --> 01:01:42,000 It's just not our night. 1619 01:01:42,080 --> 01:01:43,280 It's-it's pretty under. 1620 01:01:43,360 --> 01:01:44,400 Look, that's under. 1621 01:01:45,840 --> 01:01:46,920 Shit. Yeah. 1622 01:01:47,000 --> 01:01:48,000 Not good. 1623 01:01:49,200 --> 01:01:50,240 Banging. 1624 01:01:52,160 --> 01:01:54,080 As soon as I cut that and the steak was perfect, 1625 01:01:54,160 --> 01:01:56,440 I was like... Yeah. 1626 01:01:56,520 --> 01:01:58,200 Yeah, the boys. 1627 01:01:58,280 --> 01:01:59,640 Rob and Liam are very competitive. 1628 01:01:59,720 --> 01:02:00,840 Crazy competitive. 1629 01:02:00,920 --> 01:02:03,000 Like they would pick out anything that's like wrong, like. 1630 01:02:03,080 --> 01:02:04,720 Crazy competitive. Yeah. 1631 01:02:04,800 --> 01:02:06,600 Very focused right now. 1632 01:02:06,680 --> 01:02:09,960 Rob and Liam are very dangerous, like are very, very dangerous 1633 01:02:10,040 --> 01:02:12,760 because they are very competitive. 1634 01:02:12,840 --> 01:02:14,240 They have fire in their belly, 1635 01:02:14,320 --> 01:02:15,640 like the same as us. 1636 01:02:15,720 --> 01:02:17,000 So, like they're definitely like 1637 01:02:17,080 --> 01:02:18,840 big competition for us. 1638 01:02:18,920 --> 01:02:22,040 Alright, Mike, we are just doing our final touches. 1639 01:02:22,120 --> 01:02:23,240 Look at all the other teams 1640 01:02:23,320 --> 01:02:24,560 and Liam and Rob 1641 01:02:24,640 --> 01:02:25,960 are very calm and collected. 1642 01:02:26,040 --> 01:02:27,640 We're gonna nail this, Robbo. 1643 01:02:27,720 --> 01:02:29,360 We've tasted, we've tried it. 1644 01:02:29,440 --> 01:02:30,440 I hope this little pocket 1645 01:02:30,520 --> 01:02:32,760 of flavour is enough. 1646 01:02:32,840 --> 01:02:34,720 Caz and Fergus and Janey and Maddie might be in trouble. 1647 01:02:34,800 --> 01:02:36,280 (BLEEP) the lettuce, get the lamb going. 1648 01:02:38,480 --> 01:02:40,400 Don't stress, we've got this, Mum, we've got this. 1649 01:02:40,480 --> 01:02:42,560 You do the potatoes. I'll do the tomatoes on this side. 1650 01:02:42,640 --> 01:02:43,640 OK. 1651 01:02:43,720 --> 01:02:45,880 It all needs to be perfect Quick. 1652 01:02:45,960 --> 01:02:47,360 OK. That's it. That's it. 1653 01:02:47,440 --> 01:02:49,240 That's enough. 30 seconds. 1654 01:02:49,320 --> 01:02:50,520 Let's go. 1655 01:02:52,440 --> 01:02:55,040 Come on. Let's go, guys. 1656 01:02:55,120 --> 01:02:56,360 Quickly. We are running out. 1657 01:02:56,440 --> 01:02:58,160 We're going, we're going. Where's the little lamby bits? 1658 01:02:58,240 --> 01:02:59,280 Oh, the lamby bits. 1659 01:02:59,360 --> 01:03:03,960 Ten, nine, eight, seven, six, 1660 01:03:04,040 --> 01:03:07,960 five, four, three, two, one. 1661 01:03:08,040 --> 01:03:09,280 Stop cooking. 1662 01:03:09,360 --> 01:03:10,720 Move away from your benches. Well done. 1663 01:03:10,800 --> 01:03:12,320 (CHEERS AND APPLAUSE) 1664 01:03:14,440 --> 01:03:16,840 What we've put on the plate, it's an exceptional dish. 1665 01:03:16,920 --> 01:03:19,040 We just hope we've done enough to take out this win. 1666 01:03:19,120 --> 01:03:21,040 This is the best plate of food we've put up. 1667 01:03:21,120 --> 01:03:22,160 Alright. Calm down. 1668 01:03:22,240 --> 01:03:23,600 Calm down, you bouncing bee. 1669 01:03:23,680 --> 01:03:24,680 I think it looks good. 1670 01:03:27,520 --> 01:03:28,720 We've done it. 1671 01:03:28,800 --> 01:03:31,960 We did our crispy skin barramundi 1672 01:03:32,040 --> 01:03:33,200 and it looks 1673 01:03:33,280 --> 01:03:34,960 beautiful on the plate. 1674 01:03:37,520 --> 01:03:39,160 Somehow we got food on the plate. 1675 01:03:39,240 --> 01:03:40,280 I'm not really stoked 1676 01:03:40,360 --> 01:03:41,440 with what we did. 1677 01:03:43,120 --> 01:03:44,440 I'm totally gutted. 1678 01:03:49,360 --> 01:03:51,000 That was hectic. 1679 01:03:51,080 --> 01:03:54,160 You guys take a break while we taste your food. 1680 01:03:54,240 --> 01:03:55,240 Ah. 1681 01:03:55,320 --> 01:03:58,480 Everyone's hungry to win the title of MKR, 1682 01:03:58,560 --> 01:04:00,960 everyone has taken it a level up, 1683 01:04:01,040 --> 01:04:02,840 anybody could win 1684 01:04:02,920 --> 01:04:03,920 this at this point. 1685 01:04:06,280 --> 01:04:07,600 Let's try our first dish. 1686 01:04:11,880 --> 01:04:14,360 Mike and Pete's prawn cutlets 1687 01:04:14,440 --> 01:04:17,320 with fennel and pea salad and chilli jam. 1688 01:04:18,480 --> 01:04:21,320 Those prawns, they look pretty specky. 1689 01:04:21,400 --> 01:04:23,440 There's a really nice contrast of colour. 1690 01:04:23,520 --> 01:04:25,200 Thank you very much. 1691 01:04:25,280 --> 01:04:28,560 We're hoping that the judges like that combination. 1692 01:04:29,720 --> 01:04:31,600 Pretty hearty. There's a lot going on. 1693 01:04:33,840 --> 01:04:34,880 Go for the middle. 1694 01:04:36,800 --> 01:04:38,000 Some chilli jam. 1695 01:04:47,800 --> 01:04:49,880 I'm loving the crispy, uh, prawn head. 1696 01:04:49,960 --> 01:04:50,920 Prawn head. 1697 01:04:51,000 --> 01:04:52,920 I would've cooked the prawns a little bit later on, 1698 01:04:53,000 --> 01:04:53,960 just before you serve 'em, 1699 01:04:54,040 --> 01:04:56,240 instead of just a little bit more translucent, 1700 01:04:56,320 --> 01:04:59,080 I would've left the pea puree off and just went the fennel salad. 1701 01:04:59,160 --> 01:05:01,400 Not everything hits home, but I like that they, they're... 1702 01:05:01,480 --> 01:05:03,240 Trying hard. Yeah. 1703 01:05:03,320 --> 01:05:04,960 Well, let's move on to our next dish. 1704 01:05:09,040 --> 01:05:10,120 Caz and Fergus. 1705 01:05:10,200 --> 01:05:13,960 Lamb rack with mint bearnaise and lettuce and peas. 1706 01:05:15,320 --> 01:05:18,200 We've spoken a big game about our technique 1707 01:05:18,280 --> 01:05:19,920 with the sous vide. 1708 01:05:20,000 --> 01:05:21,400 Thank you. 1709 01:05:21,480 --> 01:05:23,080 So, if this lamb is under, 1710 01:05:23,160 --> 01:05:24,600 then it's a bit of a slap in the face. 1711 01:05:26,600 --> 01:05:28,360 (SUSPENSEFUL MUSIC) 1712 01:05:46,880 --> 01:05:48,400 Uh, the lamb is cooked perfectly. 1713 01:05:48,480 --> 01:05:51,320 The lamb is really well done, as in perfect. 1714 01:05:51,400 --> 01:05:53,440 No, it's medium rare. 1715 01:05:53,520 --> 01:05:55,880 I think the plating sort of tells you 1716 01:05:55,960 --> 01:05:57,480 how close to the wire they were. 1717 01:05:57,560 --> 01:05:58,520 They're a little bit rushed. 1718 01:05:58,600 --> 01:06:01,080 The bearnaise is beautiful and creamy and rich 1719 01:06:01,160 --> 01:06:03,320 and you got a little hint of mint. 1720 01:06:03,400 --> 01:06:05,040 Well, let's move on to our next dish. 1721 01:06:08,840 --> 01:06:09,840 Rob and Liam. 1722 01:06:09,920 --> 01:06:12,120 Wagyu sirloin with Chinese broccoli, 1723 01:06:12,200 --> 01:06:15,240 blistered peppers and sesame garlic sauce. 1724 01:06:15,320 --> 01:06:18,000 To cook a perfect steak, you gotta be dialled in, 1725 01:06:18,080 --> 01:06:19,640 like it's-it's an art. 1726 01:06:19,720 --> 01:06:21,520 Oof. Thank you. 1727 01:06:21,600 --> 01:06:22,840 Wagyu sirloin. 1728 01:06:22,920 --> 01:06:24,080 Thank you, sir. 1729 01:06:24,160 --> 01:06:26,080 This is the best plate of food we'd put up. 1730 01:06:26,160 --> 01:06:27,840 It's an elegant little number, isn't it? 1731 01:06:27,920 --> 01:06:29,520 Hmm. It's simple. 1732 01:06:29,600 --> 01:06:31,960 It better be good though, if it's simple. 1733 01:06:32,040 --> 01:06:33,320 There was a lot of stress over the meat. 1734 01:06:40,120 --> 01:06:41,920 I think the meat is cooked really well. 1735 01:06:42,000 --> 01:06:45,160 Beef is cooked to perfection, beautiful crust on the outside, 1736 01:06:45,240 --> 01:06:46,320 really well seasoned. 1737 01:06:46,400 --> 01:06:49,040 Love the plating, it's very dainty. 1738 01:06:49,120 --> 01:06:50,600 The greens are a good addition. 1739 01:06:50,680 --> 01:06:52,040 I just wanna add more sauce. 1740 01:06:52,120 --> 01:06:53,720 Well, now for the final dish. 1741 01:06:57,000 --> 01:06:59,520 Janey and Maddie, crispy skin barramundi 1742 01:06:59,600 --> 01:07:01,600 with caponata and duck fat potato. 1743 01:07:02,960 --> 01:07:05,440 We're proud of ourselves today. 1744 01:07:05,520 --> 01:07:08,720 We do think there's a chance of us being up for judges powers.. 1745 01:07:08,800 --> 01:07:10,160 Thank you very much. 1746 01:07:10,240 --> 01:07:13,000 We want redemption on that beurre blanc sauce today. 1747 01:07:14,080 --> 01:07:15,480 They didn't really succeed on the first time 1748 01:07:15,560 --> 01:07:16,920 they did a beurre blanc. 1749 01:07:18,000 --> 01:07:19,600 Ooh, look at that. 1750 01:07:19,680 --> 01:07:20,720 Uh, uh, uh. 1751 01:07:30,880 --> 01:07:35,360 Alright, I've gotta say much, much better job on the beurre blanc. 1752 01:07:35,440 --> 01:07:37,440 The fish went in far too early, 1753 01:07:37,520 --> 01:07:39,360 like everyone worries about the crispy skin 1754 01:07:39,440 --> 01:07:42,040 and forgets about trying to cook the fish properly. 1755 01:07:42,120 --> 01:07:44,840 The caponata, I think, needs a bit more moisture in there, 1756 01:07:44,920 --> 01:07:46,160 but good flavours. 1757 01:07:46,240 --> 01:07:48,640 We've gotta make a serious decision here. 1758 01:07:48,720 --> 01:07:50,720 It's not an easy choice. 1759 01:07:50,800 --> 01:07:52,240 There will be a few upsets, I think. 1760 01:07:56,400 --> 01:07:58,480 To have the power of the judge. 1761 01:07:58,560 --> 01:07:59,600 I mean, that'd be amazing, 1762 01:07:59,680 --> 01:08:01,440 but I'd be surprised 1763 01:08:01,520 --> 01:08:02,600 if we don't get a harsh 1764 01:08:02,680 --> 01:08:03,680 judgement tonight, 1765 01:08:03,760 --> 01:08:05,040 let alone be a judge. 1766 01:08:06,200 --> 01:08:07,280 We want the power. 1767 01:08:07,360 --> 01:08:09,325 We wanna be a couple of judges. 1768 01:08:09,335 --> 01:08:10,120 We definitely want to be in this competition 1769 01:08:10,200 --> 01:08:12,200 and we definitely want to win this competition. 1770 01:08:12,280 --> 01:08:14,280 (SOFT INSTRUMENTAL MUSIC) 1771 01:08:21,080 --> 01:08:23,440 My heart is in my stomach right now. 1772 01:08:23,520 --> 01:08:25,560 We're waiting to hear who's getting 1773 01:08:25,640 --> 01:08:28,240 the power to send us maybe home. 1774 01:08:28,320 --> 01:08:31,920 I just wanted to be anyone else but Janey and Maddie. 1775 01:08:32,000 --> 01:08:35,400 Who will decide our fate is all I can think about right now. 1776 01:08:47,320 --> 01:08:48,280 My heart 1777 01:08:48,360 --> 01:08:49,920 is in my stomach right now. 1778 01:08:50,000 --> 01:08:51,440 We're waiting to hear 1779 01:08:51,520 --> 01:08:52,600 who's getting the power 1780 01:08:52,680 --> 01:08:55,080 to send us maybe home. 1781 01:08:55,160 --> 01:08:58,520 I just want it to be anyone else but Janey and Maddie. 1782 01:08:59,720 --> 01:09:03,360 The best dish tonight will earn its cooks... 1783 01:09:07,600 --> 01:09:08,800 the judges' power. 1784 01:09:11,360 --> 01:09:12,760 (DRAMATIC MUSIC) 1785 01:09:15,520 --> 01:09:18,080 The power to send the next team home. 1786 01:09:23,000 --> 01:09:28,640 Rob and Lamb, you cooked Wagyu sirloin with Chinese broccoli, 1787 01:09:28,720 --> 01:09:32,640 blistered peppers and sesame garlic sauce. 1788 01:09:32,720 --> 01:09:34,400 I think it's the best plate of food 1789 01:09:34,480 --> 01:09:35,960 we've done in this competition. 1790 01:09:36,040 --> 01:09:37,240 We just hope we've done enough 1791 01:09:37,320 --> 01:09:38,400 to take out this win, 1792 01:09:38,480 --> 01:09:39,520 we want the power, 1793 01:09:39,600 --> 01:09:41,000 we want to be a couple of judges. 1794 01:09:42,880 --> 01:09:44,600 The beef had a beautiful crust. 1795 01:09:45,920 --> 01:09:47,000 Beef is cooked perfectly. 1796 01:09:50,120 --> 01:09:53,160 The plating would stand out and it all worked really well. 1797 01:09:54,440 --> 01:09:56,960 Gorgeous plate, gorgeous plate of food. 1798 01:09:57,040 --> 01:09:58,320 Gorgeous beef. 1799 01:09:58,400 --> 01:10:00,480 Beautiful amazing crust on the outside. 1800 01:10:00,560 --> 01:10:01,880 Thank you. Thank you. 1801 01:10:01,960 --> 01:10:03,640 We're feeling pretty good with that critique. 1802 01:10:03,720 --> 01:10:06,080 After that, I'm thinking we're definitely a chance to win 1803 01:10:06,160 --> 01:10:07,920 the judges' power. 1804 01:10:08,000 --> 01:10:11,560 Caz and Fergus, you cooked lamb rack 1805 01:10:11,640 --> 01:10:16,120 with mint bearnaise and braised peas and lettuce. 1806 01:10:16,200 --> 01:10:17,280 These guys have just cooked 1807 01:10:17,360 --> 01:10:18,680 a protein really well 1808 01:10:18,760 --> 01:10:20,240 and I'm-I'm a bit worried we're about 1809 01:10:20,320 --> 01:10:22,280 to be told that our protein was done 1810 01:10:22,360 --> 01:10:23,440 pretty poorly. 1811 01:10:24,960 --> 01:10:26,040 Let's start with the lamb. 1812 01:10:29,640 --> 01:10:31,560 What do you think, Fergus? Under. 1813 01:10:31,640 --> 01:10:32,640 Underdone. 1814 01:10:38,160 --> 01:10:39,440 You are wrong. 1815 01:10:39,520 --> 01:10:40,680 The lamb was perfect, brother. 1816 01:10:40,760 --> 01:10:42,040 OK. (LAUGHS) 1817 01:10:43,360 --> 01:10:44,480 That's the thing with sous vide, 1818 01:10:44,560 --> 01:10:46,240 you know, you've got that pink all the way through 1819 01:10:46,320 --> 01:10:47,720 and uh, it was perfect. 1820 01:10:47,800 --> 01:10:48,920 OK, good. Alright. 1821 01:10:49,000 --> 01:10:51,600 Your plating showed that you rushed in the end, 1822 01:10:51,680 --> 01:10:53,920 but your flavours beautiful. 1823 01:10:54,000 --> 01:10:56,960 Caz, bearnaise, really... 1824 01:10:59,560 --> 01:11:00,720 it was delicious. 1825 01:11:01,960 --> 01:11:05,280 like, uh, bearnaise is not an easy sauce to-to produce, 1826 01:11:05,360 --> 01:11:07,160 uh-uh, it's all about temperature. 1827 01:11:08,240 --> 01:11:09,720 Great dish. 1828 01:11:09,800 --> 01:11:11,240 We'll see. 1829 01:11:11,320 --> 01:11:12,320 (LAUGHS) 1830 01:11:12,400 --> 01:11:13,920 Fergus, did you hear that 1831 01:11:14,000 --> 01:11:16,720 the lamb cooked perfectly? 1832 01:11:16,800 --> 01:11:17,800 Take it all back. 1833 01:11:17,880 --> 01:11:19,520 I'm a... I'm a gun chef 1834 01:11:19,600 --> 01:11:20,840 and my lamb cooking skills 1835 01:11:20,920 --> 01:11:22,000 are next level. 1836 01:11:22,080 --> 01:11:23,160 I take it all back. 1837 01:11:24,960 --> 01:11:26,480 Mike and Pete, 1838 01:11:26,560 --> 01:11:30,560 you served prawn cutlet with fennel 1839 01:11:30,640 --> 01:11:33,560 and pea salad and chilli jam. 1840 01:11:35,480 --> 01:11:39,320 The prawns, I love the coating, sweet and salty and delicious. 1841 01:11:41,880 --> 01:11:45,800 I loved the crispy fennel salad over the top of it. 1842 01:11:45,880 --> 01:11:48,160 That was also very nice. 1843 01:11:48,240 --> 01:11:50,320 I really love where you guys are going like, 1844 01:11:50,400 --> 01:11:52,200 'cause I thought you were the one trick ponies, 1845 01:11:52,280 --> 01:11:54,320 the Italian and we just, we do rustic 1846 01:11:54,400 --> 01:11:55,800 and you know, ragus 1847 01:11:55,880 --> 01:11:57,360 and, but you've sort of stepped away 1848 01:11:57,440 --> 01:11:58,760 and you're thinking on your feet. 1849 01:11:58,840 --> 01:12:00,480 I think you guys are well on track. 1850 01:12:02,440 --> 01:12:04,320 Pete, I so badly want this. 1851 01:12:04,400 --> 01:12:05,400 I want to be a judge. 1852 01:12:05,480 --> 01:12:06,640 I wanna stand up there with Manu 1853 01:12:06,720 --> 01:12:08,520 and Colin and I want to judge 1854 01:12:08,600 --> 01:12:09,600 the other contestants. 1855 01:12:11,360 --> 01:12:14,760 Janey and Maddie, crispy skin barramundi 1856 01:12:14,840 --> 01:12:17,880 with caponata and duck fat potatoes. 1857 01:12:22,160 --> 01:12:25,440 That was a beautiful lemon beurre blanc. 1858 01:12:25,520 --> 01:12:26,600 Well done. Thank you, Manu. 1859 01:12:26,680 --> 01:12:27,840 Fish... 1860 01:12:31,680 --> 01:12:32,720 It was OK. 1861 01:12:36,880 --> 01:12:38,640 Choosing barramundi was the lucky thing 1862 01:12:38,720 --> 01:12:40,840 because it-it keeps it nice and soft. 1863 01:12:42,680 --> 01:12:45,080 Last time in our instant restaurant, 1864 01:12:45,160 --> 01:12:46,160 we didn't quite nail 1865 01:12:46,240 --> 01:12:47,200 the beurre blanc. 1866 01:12:47,280 --> 01:12:48,480 So, I'm excited 1867 01:12:48,560 --> 01:12:50,240 to have redemption on this today. 1868 01:12:53,120 --> 01:12:55,400 I think this is gonna be really close. 1869 01:12:55,480 --> 01:12:57,400 I'm just hoping we've done enough to get this win. 1870 01:12:59,680 --> 01:13:01,080 My hands are dripping 1871 01:13:01,160 --> 01:13:03,560 in sweat like it is, 1872 01:13:03,640 --> 01:13:05,720 we want it so bad. 1873 01:13:05,800 --> 01:13:09,120 I don't want Rob and Liam to get the judge's power. 1874 01:13:09,200 --> 01:13:10,840 I think Liam is gonna be like 1875 01:13:10,920 --> 01:13:11,880 the Gordon Ramsey 1876 01:13:11,960 --> 01:13:14,680 of this situation, to be honest. 1877 01:13:14,760 --> 01:13:17,520 I feel like we are a big threat to Rob and Liam 1878 01:13:17,600 --> 01:13:19,640 and I feel like they're a critiques 1879 01:13:19,720 --> 01:13:21,440 are gonna be a bit harsher on us. 1880 01:13:22,960 --> 01:13:27,040 The team that will receive the judges' power 1881 01:13:27,120 --> 01:13:32,160 and join us in judging the elimination cook-off is... 1882 01:13:32,240 --> 01:13:34,840 (SUSPENSEFUL MUSIC) 1883 01:13:42,720 --> 01:13:43,880 ..Rob and Liam. 1884 01:13:43,960 --> 01:13:45,560 (LAUGHTER) (APPLAUSE) 1885 01:13:52,800 --> 01:13:54,680 It's just great it's not Janey and Maddie. 1886 01:13:54,760 --> 01:13:55,960 Yeah, high five on that. 1887 01:13:57,600 --> 01:13:58,680 Gents, how're you feeling? 1888 01:13:58,760 --> 01:14:00,160 That's uh... Uh amazing. 1889 01:14:00,240 --> 01:14:01,280 That's unbelievable. 1890 01:14:01,360 --> 01:14:03,000 So, you ready to have some fun with us? 1891 01:14:03,080 --> 01:14:05,040 I can't wait, it's gonna be a ball. 1892 01:14:05,120 --> 01:14:06,320 We're looking forward to welcoming 1893 01:14:06,400 --> 01:14:08,760 you guys into our home Kitchen HQ. 1894 01:14:08,840 --> 01:14:10,680 Your new judges Rob and Liam. 1895 01:14:10,760 --> 01:14:11,920 (LAUGHS) 1896 01:14:14,160 --> 01:14:15,160 We are the first team 1897 01:14:15,240 --> 01:14:17,160 in My Kitchen Rules history. 1898 01:14:17,240 --> 01:14:20,320 14 years to win the judges' power, 1899 01:14:20,400 --> 01:14:22,000 like it's just crazy. 1900 01:14:22,080 --> 01:14:24,240 Surreal. Yeah, it's pretty cool. 1901 01:14:24,320 --> 01:14:25,640 Oh, my god. 1902 01:14:25,720 --> 01:14:27,640 Liam's gonna be a judge. 1903 01:14:27,720 --> 01:14:28,760 I don't wanna deal with Liam. 1904 01:14:28,840 --> 01:14:29,960 It's like our worst nightmare 1905 01:14:30,040 --> 01:14:31,120 has come true.