ANNOUNCER: Previously the top six teams
of the competition...
(REACTIONS) We're here. Wow!
..entered Kitchen Headquarters
where Rob and Liam...
Beautiful, beef is cooked to perfection.
..landed the top spot...
Boom. ..and became judges for a day.
But not everyone was happy to hear the verdict.
The whiskey sauce,
I probably would've put the whiskey towards the end
when my apples are ready.
Better watch out, boys. (LAUGHS)
However, the pressure was too much for Hannah and Lawrence,
ending their MKR journey in an elimination cook-off.
Sorry, guys. You've been eliminated.
We're absolutely gutted.
And for our top five remaining teams...
We thought we'd ramp it up big time.
Of course. ..one more twist.
We're going back around the country.
It's time for the ultimate instant restaurants.
No, joke.
Are you serious?
We are asking for twice as many dishes.
No, way.
To give your diners a choice.
(LAUGHS)
Tonight.
We're in Victoria...
How's the serenity out here, Liam.
..with barbecue boys, Rob and Liam...
Guys.
It has to be more than an Aussie barbecue.
Janey doesn't think barbecuing is cooking.
(LAUGHTER)
Right? OK.
..as we kick off our round of ultimate instant restaurants.
Bigger, better, and harder.
Two entrees, two mains, two desserts.
So, you can pick what you want on the menu.
Wow. Wow.
Wow. W-O-O-O-O-W.
Wow. Wow.
For our five top teams, it's crunch time.
Double the pressure. Just listen.
But this challenge destroys you.
Double the tactics.
I'm picking it because I don't think I'm gonna like it.
The strategy.
We'll just order the dishes that we think
that they will fall on.
To me it was just crap.
Double the drama.
Janey and Maddie, what are they gonna bring?
We are not here to be like nice to each other
just 'cause you are Mr Untouchable up there in the stars.
I'm gonna win. I'm gonna win.
She's on fire.
At the end of the round one team will be eliminated.
You are in very real danger of leaving this competition.
As the teams continue in their quest
to become MKR Champions.
Everyone wants to get to the finish line.
Anybody could win this competition.
It's gonna be amazing.
(UPBEAT MUSIC)
It's the first cook
of the ultimate instant restaurant round.
Tonight we're in Victoria's glorious Mornington Peninsula
with competitive barbecue bros,
Rob and Liam, for a double sized cook.
Ultimate instant restaurant today, Robbie.
Gonna be a massive day, man.
But yeah, pretty stoked to be home.
Going into this ultimate
instant restaurant,
it's the final five.
The competition's definitely on now.
Rob and Liam
have just over five hours
to hit the shops
and prep their six dishes
before their guests arrive.
Ah, we got a lot to do today, mate. Big shopping.
We got two entrees, two mains, two desserts.
Yeah. Bring on the ultimate cook, hey.
It's gonna be a huge day
with the ultimate into restaurants,
we got two entrees,
two mains, two desserts.
It's a lot of elements.
It's a lot of food, cooking,
prep, it's stressful as.
Yeah, even the shopping
is gonna be twice as big.
Grab two trolleys.
We got a whole lot of shopping to do, mate.
Let's do it. Where we going?
Start off in veg. Yeah.
We are about to start
the ultimate instant restaurant rounds.
It's bigger, it's better and it's harder.
They thought just cooking three dishes was hard,
wait till you cook six.
It's gonna be big day cooking. Are you ready?
Born ready, dude.
So, the ultimate instant restaurants
are a third round around Australia,
but it's just gonna be that little bit harder.
I could do four entrees, four mains and four desserts.
Don't be saying that. (LAUGHS)
Cooking twice as many dishes...
Yeah.
..there's gonna be a real step up for everyone
to try and you know,
maintain their position.
Watch yourself, mate. Watch out.
Watch out there, brother. (LAUGHS)
Stay in your lane, mate. Seriously.
(LAUGHS)
So, this is the first time
we are going to be able to choose
from the entrees,
the mains and the dessert.
So, it's really important to be strategic with our ordering.
Time. Running outta time.
We are running outta time, Rob.
I love the fact that we are having choice.
I bet it's harder,
like there is double the amount of prep,
double the amount of food,
like this is gonna be crazy hard.
Well, we're gonna need some spices here, dude.
For main one we are serving peri peri wood-fired chicken
with char grilled corn and garlic aioli.
You know, I'm looking at this dish. Chicken, corn aioli.
It's not hard so it needs to be delicious.
Your Brussels sprouts.
So, these are for main.
For main two, we're serving sticky pork ribs
with charred sprouts and chimichurri.
Yeah, apple juice. Apple juice.
With the uh apple pork ribs.
On paper, that is a winner.
I'm ordering that, forget about Manu.
I'm expecting a smoky, sticky sauce.
We're gonna get messy eating this, this is a dish to win.
10 people around for dinner tonight.
So, yeah, we've got a bit to cook. Yeah.
You coming around to help?
Yeah, of course.
The third moustache brother.
Yeah. (LAUGHTER)
Oh, yeah, man, we've got a heap of meat to buy.
Yeah, let's get in there. Get it done.
Our biggest threat I think is uh, Rob and Liam.
They are extremely competitive.
They have food knowledge, they know their meat
so, they're complete cooks.
Got blood sausage here. We're doing deep.
For entree one we have morcilla spring rolls
with red pepper sauce and charred chorizo crumb.
Morcilla is a black pudding.
It's a blood sausage, some people love it,
some people hate it just because what it's made of.
So, that could be polarising for some.
Happy days.
I think we'll get some of the beef cheeks.
For entree two we're doing beef cheek taco
with smoked cheese sauce and pico de Gallo.
I like the sound of this. This is very the boys.
We're gonna get dirty,
smoked cheese and the beef goes really well.
Sounds like a dish I want to eat.
Legends, see you later.
Let's get this back to the house.
The final is so close.
Yeah.
Let's go. Let's do it.
I think Rob and Liam are my biggest threat.
They've been riding on such a high.
I'm excited. I'm not feeling the pressure yet.
I hope something goes wrong because it's a competition.
We wanna win.
We wanna be at the top.
So, I think everyone's gonna be knocking them off
their perch tonight.
Yeah.
Alrighty. Let's go, Robbie.
With the pressure of their mammoth cook on their minds,
the boys have to set up their instant restaurant
before getting changed and beginning to prep their dishes.
Here we go again, Robbie.
Thought it was Yakety Yak, don't come back.
(LAUGHS)
This will be our first time at Rob and Liam's.
There's been a lot of hype.
It felt like the competition
was ramping up to a new level
in Kitchen Headquarters.
Liam and Rob were judges for the day
so, it's gonna be interesting now
the tables have turned
and we have finally
got an opportunity to judge their food.
You better watch out, boys.
Yakety Yaks 2.0.
I feel like we've got
a target on our back
'cause we've been
at the top the whole time.
Last instant restaurant we got a 84.
We won that round and then we did really well in HQ.
So, theoretically
we're hoping we're gonna be sitting
at the top again.
It's out of 100 this time
so, we'll go for above a 90.
Yep. You got to.
It's awesome, man. Yeah.
Sick. Happy?
Yeah. Alright, let's go cook.
It's looking good, so, we just need
to hit the kitchen now,
start cooking.
Chuck your apron on, let's get going.
Rob and Liam now have just three hours
to prepare all six dishes,
twice the normal amount, before their competition arrives.
Never got a 10 yet.
We've all... We're always at the top but no 10s.
We're gonna get a 10 tonight.
Mate, we actually have to get a 10.
I think you're always trying to aim to get a 10 in this competition.
Yeah, I know a couple of other
people have so yeah,
I'd love to.
I'm just moving on to get the bavarois
for dessert ready.
For dessert one we're making passion fruit bavarois
with lime sorbet and tequila jelly.
Rob, do you reckon anyone knows what a bavarois is?
Pretty sure Manu will.
Oh, Manu. Definitely will. And I'm pretty sure Colin will.
I'm scared of Manu trying it to be honest.
Is it French?
Um, it's actually named after a French prince.
Yeah. Called a bavarois.
Actual? Nah.
(LAUGHS)
Passion fruit bavarois is the consistency of a pannacotta.
You want that wobble, you don't want it too hard.
Lime sorbet and tequila,
little cocktail with your bavarois, I like it.
So, I'm just ready to put this into the fridge.
I'm stressed 'cause I'm working with gel
and I just don't want these to set too hard.
It is what it is.
It's up to the bavarois gods now.
Half an hour's already gone, mate. This time's moving quick, huh?
Yeah. Let's make sure we work fast.
Just gonna juice some lime.
We're gonna serve the bavarois
with the lime sorbet.
I mean, it's all just
the lime juice and sugar.
I'll just bring this to the boil.
So, yeah, we need that punchy,
that's what we want.
And then I'll throw it in the ice cream machine.
Robbo, I'm gonna get started on the pistachio cream
for the churros.
Yep. Nice.
For dessert two, we are making churros
with pistachio mascarpone cream
and liqueur and chocolate sauce.
So, the churros is a elongated donut
and it needs to be really crispy on the outside
and fluffy in the middle.
If it's undercook that's really pasty and terrible.
So, Rob and Liam in their first instant restaurant,
they actually smashed it
with their dessert and they said
that they were not very
confident dessert cooks.
In My Kitchen Rules Headquarters
they again were stressed
about cooking a dessert
and managed to pull off
a pannacotta in 1.5 hours.
So, let's just see
what happens on the night.
Alright, Rob, just gonna work on that spice rub
with the pork rib.
With the main, I think the ribs excite us the most.
That's sort of right in our wheelhouse.
We love ribs.
Chucking the ribs in, dude.
We'll rub 'em, we'll chuck 'em onto the grill
'cause it's over a long period of time.
It's not that stressful
compared to what we're doing
in the kitchen.
How's the serenity out here, Liam.
Don't know, mate. I'm in here working.
Oh, it's nice out here. Whoo!
I just need to get those chickens get marinated.
So, the marinade for the chicken main,
I've gotta get this
peri peri sauce done.
Yeah, blend it all up,
it'll be super tasty.
Just gotta give him a good old rub.
10 minutes to go, Liam.
What else do we need to get done in this time?
Red sauce, pepper sauce.
Yeah, I've gotta do that. Which is just blending.
Yep.
Uh, you've got spring onion oil to do.
Yeah, I feel like
in the ultimate instant restaurant
it's so much more work
on each course
as stressful as because
I know there's so much work to do.
Yes, so much.
(UPBEAT MUSIC)
So, Mike, here we are again
for the ultimate instant restaurant round
at Rob and Liam's, where it all began.
We're in the top five.
We've taken out the Bogans,
the Germans, the dietitians,
the love birds,
we're still in the competition.
But there's been a lot of talk about the barbecue boys
and how good they are.
Do you think Rob Liam will bring
an Aussie barbecue tonight or a fancy barbecue?
I'm not sure but it better be good
'cause they judged our food last time.
So, tonight's our turn.
Yeah, watch out, boys, we're here to judge your food.
The stakes are getting higher every time aren't they?
Steaks nice. Oh, wow.
Yeah, exactly. I like it.
This MKR title,
it just seems so close now
and there's definitely no room
for complacency in this competition.
The moment you take
your eye off the prize.
Yeah. Gone.
Yeah.
(DOORBELL RINGS)
Oh, the guests have arrived.
On time every time. Ready?
Yeah. Let's do it.
(GREETINGS) Guys. Come on in.
Hey, Liam. Welcome, welcome.
Rob and Liam have a lot to prove tonight
and they know that we've dissed
the barbecue,
somebody's spread the word
so, we'll see what happens.
(LAUGHS)
(GREETINGS)
They give nothing away do they?
No. No, they got
some pretty good poker faces
in those boys.
Yep.
Oh, my goodness. Look at this, Maddie.
How beautiful is this? This is amazing.
The boys have done a great job.
Hey, nice.
Yakety Yaks. Yakety Yaks.
Sick.
You're in the country,
you've got your pine cones,
the candles going.
It's a great vibe.
Wondering what Yakety Yak means
but I'm sure they'll explain it.
Yakety Yak. This is amazing.
This is beautiful.
Well, we're having a yak.
Yakety Yaks a yarn, isn't it?
Having a...
Or if you have a yak it also means vomiting.
So, let's hopefully
we're not doing that tonight.
Guys, welcome to Yakety Yaks.
So, for those of you haven't been here,
it just means having a good chat,
hopefully good yarn over some nice food
that we're gonna present to you guys tonight.
So, yeah, hopefully you enjoy what we're gonna prepare for you.
Thank you. Thank you, guys, can't wait.
Yeah, think 10's.
(LAUGHTER)
We'll see, amore, we'll see.
We've got a whole lot of cooking to do
so, let's get to it, Rob.
Alright, see you soon.
Nice one. Thank you.
Cheers.
Cheers, guys. Cheers.
(GROUP CHATTER)
(LAUGHTER)
We already create
a lot of friendship here
but now it's only one goal.
To really win this competition.
The Kitchen Headquarters
has been very, very stressful time for all of us.
Like a roller coaster. Yeah.
You are like this. Yeah.
We are like this.
And then you're gonna go to that bang.
(LAUGHS)
We take you down, Janey. We take you down.
No, you don't. No, you won't.
And don't forget, guys, now it's one outta five.
So, it's basically game on.
What are you saying? Everyone's getting threes.
Yeah, everyone threes.
And I think for the first time
in this competition
we are definitely coming into this round
with a, a serious drive to win it
and win that cash.
We are here, we're queer.
We're gonna fight.
Yeah.
I'm just gonna char grill the blood sausage, Robbo
for the entree for the spring rolls.
So, the first entree we're making
is morcilla spring rolls
with red pepper sauce
and charred chorizo.
The stuffing is a blood sausage,
it's blood and light potatoes and spices
but it's such a great ingredient
um, done well.
The blood sausage has got its own flavour.
It's so awesome and then this is just pimping it out a bit,
just adding a little bit more flavour to it.
I really wanna prove
to everyone that you know,
our last cooks haven't been a fluke.
So, you can see like we've done a couple of different cuisines
like spring rolls and we're doing some tacos.
We definitely deserve to be here.
Wrap your laughing gear around that, mate.
Yeah. Beautiful.
I'm absolutely stoked
with a spring roll filling.
Well, I think it's absolutely delicious.
They're seriously good though.
Yeah, they're epic.
I'm gonna start on the taco shell entree.
Nice.
And out other entree we're making
is beef cheek taco
smoked cheese sauce
and pico de Gallo.
The beef cheek.
We're gonna slow cook that in the pressure cooker.
What's in the pressure cooker for the beef dude?
Ah, so we've got beef stock onion,
I've got some Chipotles
just essentially making up a nice salsa
for those beef cheeks.
Um, I want that beef cheek
to pull apart
after the pressure cooking's done
and then we'll blend up
whatever's left in there
and that'll create the spicy sauce
that we put with the beef cheek.
Look at them.
Yeah. Beautiful.
Next job, I've gotta get
the taco shells
made from scratch done.
It's our first time sort of making our own actual shells,
stepping it up for ultimates.
We chose to make our own tacos
'cause we feel like
in this stage of the competition
and we need the show we're not just barbecues.
It's pretty crazy. I'm making tacos, eh Liam?
Yeah. (LAUGHS)
When do we come up with this idea here?
So, we need to fry
these taco shells in lard.
I'll get them thinner.
The lard will make 'em tasty
and a bit bendy
so, we need to hang them over a rack
so, they get a perfect shape when they're in the oven.
Alright, chucking eight in.
These taco shells need to be golden, they need to be crunchy.
So, I just want it to look perfect
on the plate.
You ready?
Am I good? Good.
Thank you.
(DOORBELL RINGS)
Ah, dude, let's go see the boys.
The lads. Yeah.
Hey.
Coming in, Bonsoir. Hello, boys.
Welcome back. It's good to have you back.
Good. How are you?
Good luck tonight. Hey, mate.
You guys look like some judges I used to know.
(LAUGHS)
Bonsoir, good evening.
Hello, Hello.
How are we?
Very good. Excited.
It looks like everyone is in a party mood tonight.
Except for Rob and Liam
by the looks of it
are already experiencing the challenges
of the ultimate instant restaurant.
How's it going, boys?
Yeah, it's-it's good.
There's a lot more, a lot to remember.
You really gotta be on your toes, that's for sure.
Double on the menu,
double the sweat and double the stress.
All in just one night.
At the end of the ultimate instant restaurant round
one team will be eliminated.
The idea that one of the team
is leaving after this round again,
it's just hard, eh.
We just know one thing,
which is it's not gonna be us.
But now to the food. What's on the menu, guys?
If you wanna open your menus, guys.
Alright. Alright.
Um, so for entree we've got um,
beef cheek taco with smoked cheese sauce
and pico de Gallo.
Or?
Or...
I can't remember exactly what's on the menu.
I've got a lot on my brain,
there's so many options.
Morcilla. Morcilla.
So, we've got morcilla spring rolls
with red pepper sauce and chorizo crumb.
Main course.
Main course we have
sticky pork ribs,
char grilled Brussels sprouts
and chimichurri.
And then for the other main
we've got wood-fired peri peri chicken.
Yes.
Uh, with charred corn and aioli.
That's right. (LAUGHS)
Very interesting. Yeah. Yeah.
Look, I haven't got a great conference if the chef
comes around to your table,
doesn't know what he's cooking for you.
So... Yeah.
They must. Yes.
Maybe they're just a bit stressed.
Alright, so for desserts.
(LAUGHS)
Did you write this menu?
We actually don't know what we're cooking.
For dessert, we have passion fruit bavarois,
lemon sorbet.
Lime sorbet. Lime, lime sorbet.
And the other dessert we have got uh, churros with mascarpone,
pistachio mascarpone cream and caramel whip.
Oh, my god.
I was a little bit kind of concerned
because when they can't remember
what it is they put on the menu,
I'm seriously wondering
how much practise they've done.
You guys are all over the shop.
Are you stressed or you've got too much to do?
What's going on?
You've been in the kitchen all day though.
You should be know where you're cooking at least.
Just couldn't read the menu.
(LAUGHS)
How you're gonna take orders tonight as well.
Oh, yeah, I've gotta take some orders off you guys.
So, hopefully you guys have decided I'm gonna run around the room.
This is my forte. (LAUGHS)
I'm gonna get the morcilla spring rolls, please.
Then the peri peri wood fire chicken.
And for dessert, the churros.
I think I'll have the beef cheek tacos,
then I'll have the uh, sticky pork ribs.
Yep.
And for dessert I'll have the bavarois.
The Italian stallion.
Alright, guys, uh, for entree we get beef cheek tacos.
We don't have any strategy in place.
We just going to order what we like.
We might start with the spring rolls.
Spring roll rolls. Great choice. Great choice.
We are gonna choose a few items
that we've cooked before
so, there's a benchmark.
We know
what we expect of these dishes.
So, we're gonna order them and see
if they fulfil that expectation.
For main,
we are gonna have the sticky pork ribs.
I want to pick the things
on this menu
that I think the boys
are gonna deliver.
We wanna try their best food
so that we know we can beat the best
and that's mum and I's plan tonight.
Uh, we've got the passion fruit bavarois.
Great choices. Good choice, mate.
I thought so.
We are using a strategy
which is to try and choose dishes
that we feel the other teams
may not be as comfortable cooking.
We've got a bit on.
Cheers, guys.
(APPLAUSE) See you in a bit.
Giving us a possible advantage
where we can score lower.
If you're not thinking
more strategically
then you're doing yourself a disservice.
Uber Eats tonight, everyone.
(LAUGHS)
Coming up...
Come on dessert gods, help the boys out.
The ultimate instant restaurant pressure
causes chaos in the kitchen.
Breasts not done? Nah, nowhere near.
I can't serve up raw chicken on our ultimate instant restaurant
'cause that's an instant fail.
And around the table...
Guys, I have to say something.
..the guests start playing games to get ahead.
Don't do this.
This isn't gonna end well for anyone.
Immediately like I kind of just saw red.
Rob and, Liam
are hard at work in the kitchen
preparing their entrees for the first ultimate
instant restaurant of the competition.
First, ultimate, instant restaurant, Robbie,
like being a conductor of a symphony.
Like there's so many different elements
that we've gotta bring in.
There's a lot going on.
Ooh, perfect thickness.
Yep. Love it. Come on.
Alright, let's keep going.
I really wanna prove to everyone that
we are good cooks,
that's why we're on My Kitchen Rules.
Let's just put our right foot forward and smash it.
What do you think is going on in the kitchen?
They seem a bit frazzled, they had trouble reading the menu.
Remembering the menu. True.
I think they were in a very bad spot
because they came from being judges so they-they felt so powerful.
You know, they were like, I'm untouchable.
I'm judging your food.
Like, you know, and uh,
today it might be like a-a slap back to reality.
They've done three cooks,
they then went straight through to be judges.
So, they've had a bit of a dream run.
I do think that Rob and Liam
are a threat in this competition.
But you have to step it up.
It has to be more than
an Aussie barbecue.
The first time we encountered Rob and Liam
in the Kitchen Headquarters,
they threw a-a uh, jive over it.
Up about the barbecuing.
Where's our support, mum?
I don't know, Darling. Where's our support?
We heard you said barbecue sucks.
Who told the guys
about the barbecue comment we made at the first restaurant?
I actually sat there thinking,
I wonder who said it?
And then it went bing, it was me.
(LAUGHS)
Janey, I must confess I think it was me.
(LAUGHTER) Was it you?
OK, gloves are off, Mike.
What did you say?
Janey doesn't think barbecuing is cooking.
(LAUGHTER)
Right. OK.
I'm having a little bit
of a deja vu tonight.
I feel like, um, Mike 1.0 is back. Huh?
Are we of the belief that barbecuing is real cooking?
Caz, Caz.
Be careful what you say, Janey.
No, no, no, no. I don't have to be careful.
I'll speak how I feel and I'm being honest.
It's a simpler way to cook.
If they've got a bee
in their bonnet about this comment,
you know, they really need
to get over it.
So, Janey and Maddie.
Are you lady impressed with this menu?
Uh, there's definitely some different
flavour combinations in there.
So, you ordered?
So, we ordered tonight the beef cheek tacos.
I hope the guys have left them cooking long enough
because you need to bite that taco and be biting,
not pulling bits off or it to be chewy.
We are really desperate
to try that first entree,
aren't we, Maddie?
We are, the only thing with tacos is
they're not really
a pretty dish are they, Mum?
It's hard to make tacos
look good on a plate.
So, I'll be interested to see
how they come out.
I'm just pulling it. The beef looks great.
I start pulling the bake cheek and it's pulling perfectly.
Like, I'm super impressed with this.
I feel like the tacos are going well.
I'll do that. You do the spring rolls, mate.
I really need
these spring rolls to fry.
They need to be golden, they need to be crunchy.
How're they coming along?
Dude, they're coming along really good.
Sweet.
Epic.
So, Caz, you start with the spring rolls.
I have to be honest with you,
I'm not actually sure what the first...
Morcilla.
Yeah, can you tell me what that is? Morcilla is a Spanish black pudding.
Oh. Blood pudding.
Awesome.
I'll be alright with that.
It's probably the risky of the two dishes for them.
One thing we've maintained throughout the entire
uh, competition is that we will score
on the plate of food that's in front of us.
So, why go for a beef cheek
when I know that they're gonna smash it?
So, you've picked dishes,
you reckon they're gonna fail on
so, you can score like honestly but bad they'll be bad.
We've always scored honestly.
So, we're gonna try and go for the dishes
that we might be able to score honestly.
(LAUGHS)
You're so smart. You're so smart.
Why? That's why he's the king.
This is so smart.
Quiet, quiet. Slowly, slowly.
Did you forget about the competition?
Yeah. Yeah. So, good, bro.
And then there is just us.
Oh, this looks so good.
Let's get that.
Yes.
Stupid. Stupid.
Can't believe our parents bought a deep fry when we were kids.
Yeah. Yeah.
Everything's going really well in the spring roll entree now,
they're cooking beautifully.
Everything else is done.
They're just ready to plate it up.
How good is it when we're feeling good.
Love it. Red sauce.
Yeah, the red pepper sauce on the plate.
Nice vibrant red colour.
Spring rolls on the plate. Should be nice and golden.
Nice and crispy.
So, the chorizo and crumb
just brings a nice bit of like sharpness
and fats to the dish.
Nice bit of spice to it.
This spring onion oil, Rob is for the spring rolls.
Yeah, that looks sick. Well done.
I'm feeling this spring roll entree
is unreal.
It looks beautiful.
I'm so happy with it.
I tasted it all together.
I'm, yeah, super excited to serve this one.
I think people are expecting something
big from us, Liam.
I certainly think so, Rob.
Pico de Gallo
that's just like really fresh flavours.
You got onions, tomatoes, coriander.
Bit of spice in there
just to really freshen that taco up.
I'll do the guac first.
Cheese sauce and we're ready to go, bro.
Beef cheek taco entree,
I reckon that looks unreal.
Like I'm stoked with it. Yeah.
Like I'm thinking that's gonna be a home run.
Yeah, I, it's probably my favourite outta it too,
like I think it's an unreal dish.
Super excited to serve it.
Manu is having spring
so, he is on my side so I'll take that.
You take the beef cheek for Colin.
(INSTRUMENTAL MUSIC)
Oi oi.
(LAUGHS)
Entree is served.
Oh. I got the wrong entree.
Thank you, Sir. Thank you very much.
I couldn't even see my spring roll.
Two little tiny things cut in half.
I'm like, "Is that it?"
Especially when I looked over to Viviana's.
I was happy
we chose the taco to be honest.
It looked, it looked fantastic.
It looked like a taco.
Thank you.
It's huge.
So, you're giving him one of your tacos or what?
I'll share the taste.
If they're rubbish he gets some.
(SUSPENSEFUL MUSIC)
(CRUNCH NOISE)
I was pretty stoked to see
when Colin bit into his taco
like the big crunch.
We need this entree to be
a nine or a 10 to set us up for the rest of this cook.
High stress.
It just relieve us a bit and we can reset in the kitchen.
Thanks, guys.
Thank you. Thank you.
Bon appetite.
The beef cheek's cooked beautiful.
Janey is eating the taco
with the knife and forks.
Not sure that way is a traditional way
of eating tacos to be honest.
I couldn't even put the knife and fork
through the taco
so, I had to pick up and eat it.
Well, I can't actually chew
through the taco.
Mm, I can't do it.
If they'd done soft it would have worked so much better.
Yeah.
For entree we chose
the spring rolls.
It wasn't really elevated
in any way.
Not a great start.
Caz and Fergus,
first time you guys have eaten Liam and Rob's meal.
What do you think of this first entree?
It was a tasty dish
but I think there was a few things kind of missing or lacking.
It was actually quite like it was nice.
The problem with being at the top all the time
is that it's gonna be harder to impress
than if you are more middle of the road.
You decide to choose this dish
because you thought that would be the weakness.
Same. What do you think now?
From a strategic point of view I'm happy.
I mean, it's ultimate
instant restaurant round.
It didn't taste particularly ultimate to me.
It appears that
the strategy is working.
OK, Janey and Maddie,
love seeing a lady eat a taco with a knife and fork.
(LAUGHS)
Look, I can't eat this taco.
It's too thick and not cooked properly,
like trying to eat cardboard.
I'm not sure why they did this style of taco,
soft taco's better with that.
They would've given themselves a much better result
if they'd just focused on one taco rather than two per person.
That's double the work.
Rob and Liam, they did have a opportunity
to critique our food
in Kitchen Headquarters.
So, I wanna tell them what I think
because that's what we are here for.
We are here to judge the food.
It's not a personality contest,
it's about the food.
I am feeling super confident,
like I'm feeling proud.
But until you get the critique
you're not outta the woods yet.
Rob and Liam, for entree you gave me
beef cheek tacos with smoked cheese sauce and pico de Gallo.
Guys, I have to say something.
Like, Janey, don't do this.
Like, don't do this.
I've done this before,
this isn't gonna end well for anyone.
Why did you give us all
the people who ordered the tacos two each
and compromise on the quality of the tacos?
What do... What do?
No, no, no, no, no, no.
Don't do that.
Because they're not all cooked.
She said it.
The cat is out of the bag.
Cat's out of the bag.
They were. Yeah, they were all crispy as.
Immediately.
Like, I kind of just saw red.
Have some respect.
Can't wait till she cooks.
I'm gonna rip her apart.
At Rob and Liam's
ultimate instant restaurant,
Janey has interrupted service
to critique their entree.
Guys, I have to say something.
Why did you give us all the people who ordered the tacos two each
and compromise on the quality of the tacos?
They're not all cooked.
Wow.
Well, they were.
Yeah, they were all crispy as.
OK.
I'm not really sure why
Janey's like addressing us when she knows how hard it is
when you are waiting for the judges,
it's like it's such an inappropriate time.
I don't really care what your point is.
Well, I remember to ask a question
when you were waiting for a critique.
Oh.
You seem a bit upset are you?
No, I'm not upset. We'll take it on.
I feel like there's a target on our back.
I feel like yeah, we're sitting at the top,
I think everyone's gonna be critiquing a lot harder.
Alright, boys, I'll get down to my critique.
For entree you gave me beef cheek taco
with smoked cheese sauce and pico de Gallo.
The beef cheek is tender.
All that was beautiful, beautiful, I'd order that again in a heartbeat.
With a little problem with the taco shells.
It sort of got a bit chewy.
That sort of affected the whole eating of the actual taco
because you had to fight to eat it
and that was the let down on that dish.
So, for entree, gents, I chose the morcilla spring rolls
with the red pepper sauce and charred chorizo crumb.
I had FOMO about this uh, entree that Colin had because
it's a good size and I looked at man,
I was like four little half of uh, spring rolls fighting there.
I love morcilla
but I think there was kind of something missing on the plate.
I probably would've done some oil of the chorizo
versus the herb oil.
It looks good on a plate
but it didn't really bring any flavour to the dish.
I think this is a challenge having two different entrees,
two different main courses and two different dessert tonight.
I get the pressure, you've done well so far.
It wasn't perfect but it doesn't mean that it was bad.
Just go back in there with a vengeance
and deliver something delicious for main.
Yeah, cool. Cheers, guys.
Thank you. Thanks, guys.
We're a bit gutted.
Liam and I are super competitive.
When you're pretty confident
and you're thinking getting a nine or a 10
and then you're getting those
kind of heavy critiques.
Yeah, it's a tough pill to swallow.
Not the best. Not the best at all, dude.
We're a bit deflated.
We just gotta move past this
'cause we've got a lot of work ahead of us.
Yeah, it's tough to get
that energy up at the moment.
Janey can lock it up.
She doesn't know what this is like.
She couldn't even cook beef cheek in 1.5 hours in a kitchen
which was a beef cheek challenge.
So, I think she needs to maybe pick her time a bit better.
Yeah.
Let's move on.
Let's crack out the best main course we've done on this competition yet.
Get our score back up and then do some sick desserts, bro.
For main one we are serving
wood-fired peri peri chicken
with charred corn and garlic aioli.
Probably need the grill a bit lower.
So, I gotta get
the peri peri chicken
for the main onto the grill.
Get that going.
So, I'm just gonna try and cook them slowly, turn 'em over
and then I'll lower it at the end to char 'em off.
That's charred.
Janey and Maddie said the barbecue was not real cooking.
I think Janey's here
to cause trouble.
I think they're threatened.
Like I don't kind of understand,
you know, going back to these tacos again,
it was honest criticism.
If they did just one per person, they could have perfected that.
But I think the issue...
I think the issue is, yeah, it's hard hearing Colin and Manu's
but it's-it's even harder hearing one of us said to them.
I think that, you know, like since in the moment
that we sit on this table
we need to be very careful of the words we say
because it really impact what other people do and say.
I think Janey, she is uh, very similar to Mike,
uh, 1.0 in this.
She doesn't uh,
really think before talking.
Obviously you guys like didn't know
but it happened on our first instant restaurant
that Mike made like some stupid joke
and uh, that had a massive impact on the rest of the cooking.
We experienced that.
It's awful.
It's absolutely terrible
to-to leave this.
I just hope that the boys
will take it better than us.
Yeah.
I'd expect, you know, whatever, you know, we dish up,
you are gonna be brutal
but you need to be able to take the compliment...
Yeah. ..and the criticisms.
Yeah, that's true.
I'm sorry you just do
and I know that's awful and it's hard
but this is the competition.
Yeah, Janey's put herself in a bad position with Liam.
Like, "I've been there, I've done that.
"I know what's coming,"
and I feel it's gonna go down badly.
But at least you won't be involved.
At least I won't be involved.
Caz and Fergus,
so, your expectation this, uh, main course.
Firstly I love chicken. I don't know about you.
I-I cook mainly chicken at home.
Uh, it sounds delicious.
So, I just hope that it's really yummy
and, you know,
I hate that word, the M word and not too dry.
What's the M word?
Moist. Oh, sorry.
(LAUGHTER)
Pete, you were saying earlier on that
you chose an entree for a reason.
Have you done the same thing for the main course?
Absolutely.
I have more confidence in them nailing a-a pork rib
than a chicken which lends itself to being overcooked.
Like, it's a fine line between wanting them to fail
and just being strategic in a choice.
Do you think that sort of
let the cat out of the bag to everyone else?
What if they pick your dishes now
that they think will be below par
and knowing they can score you low?
Well, absolutely it has.
Thanks for pointing that out. I would have just kept.
(LAUGHS)
Do not think you sorta...
See, I'm smart but I'm not that smart.
(LAUGHTER)
How's the temp going on them?
Gotta find the thermometer.
I'm nervous about cooking chicken
because we're doing full chickens.
There's just so many different parts of the chicken like
that can dry out.
Maybe it's just really hard
to get it cooked perfectly.
It's all varying really.
(DRAMATIC MUSIC)
50.
It's just awkward. There's so many bits to it.
I'm checking the internal temp.
It's all just cooking at different rates
so, it's just super hard to get it consistent.
Breasts aren't done. Nah, nowhere near.
I can't serve up raw chicken
on our ultimate instant restaurant
'cause that's an instant fail.
God damn.
(SUSPENSEFUL MUSIC)
In Victoria's Mornington peninsula,
Rob and Liam are feeling
the ultimate instant restaurant pressure
as their chicken main
isn't cooking consistently on the grill,
putting everything at risk.
I'm just cooking the chicken on a high heat, man, to get it done.
I just don't wanna char 'em too much so they're like burnt.
I just wanna get a nice even char on them.
The pressure's way harder
on the ultimate instant restaurants
and the risk with the chicken
is if I lower it too much
it's gonna get too much charring
of the chicken.
I keep it up too high,
it's just not gonna char enough.
So, I've gotta get the exact level right
and get it cooked perfectly.
Uh, Viviana, Simone, what did you order?
We ordered the sticky pork ribs. Mm.
I love pork ribs
and I wish we order
with the same thought that Pete had, to be honest,
because I'm kind of sure I'm gonna like this dish
because the boys always nail the protein.
I sort of had the opposite view to Pete
because I wanna taste the boys' best food
because I wanna know in my heart what we dish up.
I wanna know that it's better than this.
I would rather eat their best food
to see what I'm up against.
Yeah.
Like I'd rather race the fastest guy so I know.
You can't run, mate.
No, but if I could, if I could run.
(LAUGHTER)
Everyone's got a strategy here, mum.
Yeah, they do.
And I get Maddie ordering the good ones.
I think you wanna see
where your competition's at.
Yep.
To me it seems the competition at the moment
is there's two standout teams
and it seems like Rob and Liam and you guys
and I think we're all trying to take shots.
We are dark horses. From below.
You know, what I mean. Yeah, we're dark horses.
Who do we want to beat?
As in this round? Yeah. Yeah, in this round.
If there's one you'd like to crack off.
It will be Rob and, Liam. I mean, they're good cooks.
They've had easy ride. They're bloody great cooks.
Yeah. But they are the only team.
That hasn't been quite knocked off their perch yet.
Yeah. Yeah.
Now, we are in the top five,
we are 100% that you get to win.
We're here to fight
and we're gonna fight right to the end
and I'm gonna take 'em all out.
Bang, bang, bang, bang, bang.
Does anyone else here
who wants to throw anyone in the ring?
I mean, in terms of competition I'd be crazy not to say these guys
'cause they're so bloody good.
Yeah, like, we don't want anyone to go
but if you could go as soon that'd be sick.
(LAUGHS)
We're not packing our stuff, guys,
just to let you know.
We're going anywhere
and uh, send you kiss, kiss.
Just to get this straight,
no-one thinks mum and I or Mike and Peter are.
That's right. Short answer. No.
(LAUGHS)
None of the other teams are seemingly threatened by us,
which is just fine.
I mean, they won't be able to see
how confident we secretly are underneath.
These ribs are awesome, man.
That's what I like to hear, Robbo.
The pork ribs are looking good
so, I'm checking the chicken.
I'm super stressed.
Like that's my stress levels
is the chicken.
It's a bit under.
Like, I just haven't had much experience
doing chicken on the parrilla grill.
Um, I'm just trying to get it right.
This one's done.
It's at the temperature it needs to be at
so, I'm feeling good there.
All coming off, man.
I'm confident it's cooked.
Just gonna dump the parrilla grill, Liam, char the corn now.
Yes, chef.
Crunch time, bro.
Cutting open the chicken,
I noticed it's cooked perfectly.
Super happy with it, Rob,
you've done a great job.
Now, we're just gotta get ready to plate.
Make sure you're serving all the good bits.
Yes, chef.
And I think after the entrees
it's gotta be perfect.
We're pairing the peri peri chicken with the corn
'cause it's just a classic combination.
The garlic aioli, it just adds a bit of flavour to that corn.
Do you reckon just do the ribs singly?
No. Ah it's a fall apart.
I'm slicing the pork ribs,
they're looking really good like they're juicy.
It is everything I wanted
but after our first critique,
I just don't know.
I was thinking whether I put some barbecue sauce
on top of them, Liam.
Do they need more sauce?
Is there enough flavour on there?
We just wanna put the sauce on
to make it look a little bit sticky on there.
Like just more flavour on it.
I'm second guessing myself
and I'm meant to be the guy
who's good at proteins
so, yeah, I'm having a hard time.
So, just want a nice little pile of charred sprouts
on the side of that.
And then I want to just drizzle over the top,
chimichurri just to cut through
Nice bit of acid with those pork ribs.
Rob, you're gonna plate the slaw 'cause you hate my plating.
Let's go. The chicken's getting cold.
Has everyone got three? Let's go.
Alright, just listen. Yes.
I think what's happened this time is just
the gravity of the situation's daunting us
that if we don't get this right
we could be facing elimination.
Watch out.
Taken a bit of a beating already tonight.
So, yeah, it just does rattle you.
I've got the chicken for Manu.
I got Colin's ribs. Let's go.
Definitely not as confident as we were before
and we failed to set the tone
in the entrees.
I think with the mains we need this to come out.
We want high scores.
Main is served.
Alright, ladies. Thanks, Liam.
It's just lacking,
you know, that sticky sauce
that you get on those spare ribs.
Thank you.
Uh, Rob and Liam walking in with the mains,
they are looking pretty dishevelled
at this stage.
The food on the plate
isn't looking fantastic either.
Alright. Alright.
I'm probably in my head a little bit
second guessing myself,
little bit rattled.
It's just so important to get these mains right.
There's no breathing room anymore,
we have to smash this out of the park.
Thank you, gents. Thank you.
Thank you.
Thanks.
Bon appetite. Thank you.
Thank you, chef.
As I'm starting to eat the chicken, the leg was quite nice.
There was another section there
that was stupid dry.
As I eat more of it,
I'm starting to get a bit concerned
because the middle closer
to the bone is actually raw.
Oh.
So, I think it's fair to say that
currently our strategy is working.
With the table enjoying
their main courses,
Mike and Pete
have made a chilling discovery.
Raw chicken is never a good thing
to serve to anyone.
Close to the bone.
Yeah, close to the bone.
It's a great way to lose five kilos.
My heart sinks for them
and leaps at the same time.
Yeah.
The barbecue ribs. Wow.
Ah.
Soft, falling apart. Yum.
It's so good.
Mike and Pete,
you looked like you were operating on that chicken.
Did you find the heart? Yeah, I did actually.
(LAUGHS)
My breast part was actually really tender
but as you move towards a bone it becomes raw in the middle.
Like raw, raw.
The ribs were cooked really beautifully.
That coleslaw was delicious.
The pork came off
the ribs really nicely.
But really we weren't crazy about
the Brussels sprouts being plonked there.
The presentation was lacking
for an ultimate restaurant.
I would've liked a bit more sauce
on the pork though.
So, you said that you wanted to taste their best.
Do you think that was their best?
And do you think you can do better than this?
Look, if this is their best then,
you know, I think mum and I
have a really good shot in this competition.
(INSTRUMENTAL MUSIC)
We need a good score from this main,
try and bounce back.
Rob and Liam, for main course you gave me
sticky pork ribs, charred sprouts, chimichurri.
I love these pork ribs.
They were beautiful, melting in the mouth.
I loved the little slaw on the side
but my one critique is
I would've basted those ribs again with that sauce.
Like, so it's when you pick it up, it's sticking to your fingers.
Like when you eat it, you want that rib smile.
But overall I really enjoyed this dish.
Thank you. Thank you.
Alright, gents, for main course
I've ordered the peri peri wood fire chicken
with char grilled corn and garlic aioli.
There's part of the chicken that's really nice and charred,
delicious but a little dry.
And then there's the other part that didn't get as much char,
that's the problem when you cook a leg and the breasts
you could have concentrated on one piece of the chicken.
Yeah. Yeah.
We all make mistakes.
You just need to know how to shake it off and move on.
Yep. OK.
Easy done. Keep your head up.
Yeah, we got it. Good, boys.
Let's go. Forza.
Hey.
One average dish, one good dish.
So... Yeah, we gotta win.
One more course left, Rob.
Hopefully we can pull it back with desserts.
I'm not too disheartened like...
No, I'm not disheartened at all. It's no point.
It's good and bad. Like we-we got room for improvement.
It's a tough challenge, man, like it is tough.
I'm certainly getting the vibe
when we get our critiques like
everyone's gonna be a bit harder
on us score wise.
Janey's loving it.
I think she thinks
that she can beat us easily now,
which I'll be surprised if they can.
We're on the home stretch and it's our favourite course, man.
So, for dessert one
we're doing passion fruit bavarois
lime sorbet and tequila jelly.
The bavarois setting itself.
The sorbet's done.
I might just make the tequila jelly.
We just wanna reset.
Reset for desserts.
Reset the kitchen.
We've worked our asses off to be here.
We've done all the practise, all the prep.
Yeah, we gotta smash this, man. We're not, we didn't leave.
Go away for all this time for no reason.
Family's at home, jobs.
Couldn't agree more, Rob.
Alright, Rob, jelly's going in the fridge.
It's pretty thin, man. It'll just cool down.
Looking good for desserts.
Right now
everything is riding
on these desserts.
Well, at the end of this round someone's going home, Rob,
and it's not gonna be us, brother.
Mike and Pete, for dessert what did you order?
Uh, we ordered the passion fruit bavarois.
Does anyone know what a bavarois is?
No.
I'm thinking it's like a pannacotta like dessert.
Consistency, yes.
It's a wobbly thing, a little bit.
Wobbly thing. You just stop.
(TRILLS) (LAUGHTER)
It's like a creamy thing.
I'll just dig, I'll dig myself in a bit deeper.
Yeah, but hopefully it's moist.
(LAUGHTER)
Oh, I think it'll be moist.
(LAUGHS)
And a bavarois is lovely.
It's not as wobbly as a pannacotta.
I know what you mean. It's a set custard.
I don't mind a bavarois.
It should be creamy,
a little bit wobbly.
The lime sorbet.
We want that to be tangy
but not too tangy.
Caz and Fergus, what did you get? Churros?
I love a churros.
Crispy on the outside, heaps of sugar,
nice and fluffy in the middle.
It's a deep fried donut.
Sounds good.
I love churros.
I absolutely love churros. So...
Why you love them so much?
I love them. I love the consistency of them.
You know, the fact you can dip it
with so many different sauces and stuff.
I love churros, I love pistachio,
I love chocolate.
It sounds like my dessert.
Yep.
So, I'm actually very keen for dessert.
A classic.
So, churros is a delicious, Robbo.
Spanish. Spanish donut, my man.
For dessert two
we are making churros
with mascarpone,
pistachio whipped cream
and liqueur chocolate sauce.
The churros tonight is a big concern
because we don't cook a whole lot of churros.
Piped my first churros.
Dude that looks sick man.
That look better than all the ones I've done.
I know. So, I've piped all the churros out.
I chuck one in the fryer.
I need to get this golden brown.
I need to get it crunchy
and hopefully it's cooked on the inside
because you don't know
until you eat it.
Rob, I think they're done. Do you wanna try it?
You gotta try it to see if that's nozzles right.
We wanna make sure it's, you know, not doughy.
It's fluffy in the inside.
It's not cooked.
The churros is golden
on the outside, it's crunchy
but it's not cooked in the middle.
God damn, I don't think today's been our day, Rob.
If we can't get these churros to cook right, it's all over.
Come on dessert gods, help the boys out.
After an evening of tough critiques,
the fate of Rob and Liam's
ultimate instant restaurant
lies in them mastering the art of making churros from scratch.
What do you reckon, Liam, happy with that?
Oh, dude, that looks perfect.
Yeah, I think so.
Do you wanna try it.
The churros is golden
on the outside, it's crunchy.
It's not cooked.
It's not cooked in the middle. This is not great.
If we leave the churros in longer,
it's just gonna burn the outside.
Do you think one size smaller? Yeah.
The smaller nozzle will make sure
that gets cooked the whole way through.
Start piping 'em all out. Start cooking.
We're just gonna have to change the piping nozzle
to make 'em thinner.
How are these looking, Liam?
Looking good, dude,
I might get those plates out to start plating up.
There's a lot of plating up to do right now, Rob.
There's so many elements.
Ah, this is modern Art Deco, Rob.
Chocolate splatter.
Just, you know, just showboating,
trying to make
a little bit of modern art on the plate.
Can you put the churros on the plate please?
Yep, I'm gonna add some whipped cream
and caramel sauce.
Alright, get the mascarpone whipped in a pipe bag.
Rob, I'm gonna get these bavarois out
and put them on the plate, dude.
When I get these bavarois out,
I don't want lots of holes
and like it's sticking to the silicon mould.
So, I want a really nice
like silky dome.
Come on, man.
It's coming, I can see it.
You son of a bitch. We needed a win, Rob.
We needed a bloody win, mate.
Let's go, baby. Whoo.
Oh, something's going right feels?
Yeah. Needed a win.
Well, they look good.
Fingers crossed they taste good, huh,
this is the coolest thing I think I've ever done in my life.
I'm happy with the bavarois, the tequila jelly, it looks great.
That white chocolate sauce.
It's looking good. The meringue. Is this your sorbet?
Yeah, our lime sorbet, it's looking good.
I think we've done ourselves proud here, man.
Plating up these desserts,
I'm so stoked in how they look.
Looks awesome.
I've got Manu's, you've got Colin's. Yep.
Let's do this. Got Colin's.
(SOFT INSTRUMENTAL MUSIC)
The desserts have been
the biggest challenge, haven't they?
Yeah, massively.
Dessert is served.
So, at this point I think
there's a little bit of hope,
like I'm feeling like
some elements didn't work.
Thank you.
But aesthetically
they both look nice.
Thank you. Thank you very much.
It was a bit disappointing.
It wasn't very appealing to the eyes could I just say.
No.
Yeah, It reminded me
something of in the litter tray.
Yep, the emoji I'm giving it
is the little turd
with the smiling face.
It's odd.
Janey and Maddie, my lovelies, here you are.
Thank you, darling. Beautiful.
Oh, guys,
the dessert does
unfortunately look like a mess.
As soon as he bit the churros, I was like,
"That's under."
Like it was like
a car crash in slow motion
watching Manu eat that.
Colin I had lots of hope for.
Thank you, boys.
Bon appetite. Thank you.
(SUSPENSEFUL MUSIC)
I pick up a spoonful of the sorbet
'cause I love a sorbet
and my goodness it was just like so...
So, sour, so overpowering.
Yeah.
It was not enjoyable.
The lime sorbet
absolutely kills
every other flavour on that dessert,
doesn't it, Mike?
It just blew your mouth off
like basically.
And the bavarois
was average at best.
Yeah.
This churros is not what we were expecting.
It's all wrong.
Every single element on it is wrong.
Where's the hot chocolate sauce to dip in
if they've put the sauce on the plate,
which is now solidified.
Nah.
No, good.
Mike. Usually you finish a dessert.
There must have been a lot of lime juice in the sorbet.
Really, like tarty, tarty. Yeah.
So, you'll be feeling quite confident now.
100%. (LAUGHS)
And your scoring system is working 100%?
It appears to have.
(LAUGHS)
I think we're gonna knock 'em
off the perch.
It's just way too much going on in this plate.
There's a lot of work gone into it for sure.
But it just didn't work for me.
I love churros,
but this was a little bit of a disappointment for me.
Um, starting from the presentation itself.
I thought it was like a little bit messy.
I think that maybe because of the shape
that they did the churro,
like it didn't allow it to like to cook like evenly.
Unfortunately the boys didn't deliver today.
Yeah, I-I don't think there's much more that I can say.
It's not a great dish.
And I'm pretty sure the guys
would know that it wasn't a great dish.
Unfortunately tonight
Rob and Liam didn't deliver
on the amazing food
that we thought that they were capable of.
Yeah, It's not looking
so, hopeful for them being
at the top of the leaderboard
this time around.
Coming up,
Colin throws the cat among the pigeons.
Your scores will be revealed to the table.
It's open scoring.
The game has officially begun.
Some people look like they're sweating right now.
If they're low ball us, we are low balling back.
After a rocky night, Rob and Liam
are left nervously waiting for their guests
to score their ultimate instant restaurant.
It's pretty obvious that, uh, we're about to witness a murder.
I think we're tracking not good.
At the end of the day smashed every cook
we've done in this competition.
But as soon as you slip up,
I think we need to get scored so harsh tonight
'cause everyone wants to see us fall.
We're pretty devastated right now,
this is not the way we thought
this cook was gonna go.
We're happy that we completed the challenge
of cooking two entrees,
two mains, two desserts.
And that's what we're happy about.
We know that this is probably not
gonna be a great score.
I'm hoping when everyone scores
they actually understand how hard it is.
Everyone's gonna be a bit harder
on us score wise
'cause it's just getting
to the pointy end of the competition.
But I just feel just the vibe.
Some people are enjoying it
more than others.
We had the target on our back
and I think everyone's gonna take advantage of this night.
Agreed.
After a meal of highs and lows,
it's now time
for the guests to critique Rob and Liam's dishes
and decide on their scores.
Tonight we had the first of our ultimate
instant restaurants with Rob and Liam's.
And I mean, I feel for the guys,
it was high pressure tonight.
For entree we had the beef chick taco.
I think that, you know, like the beef, they nailed it.
Unfortunately what just ruined the entree was those taco shells.
Mm-hm.
So, we started with our little spring roll.
Yep.
It was probably the highlight of me.
I think so.
I guess we started strong and just went down from there.
Main definitely saved them. Yeah.
The pork rib was falling off the bone, was juicy.
The sprouts weren't boring.
The slaw was a very... The slaw. Ah.
..very delicious and crunchy.
I can't score them highly for the chicken
'cause some of it was raw.
It's not really were I want it to be.
If it was given to us at a restaurant,
we'd send it back.
Straight away.
Does it look like our strategy
has worked in our favour
and against them.
For dessert, unfortunately that bavarois,
it just was a bit bland.
If they got rid of that lime sorbet,
it would've been a higher score for me.
But I know that you really didn't like it.
I didn't like it, but I did like the tequila jelly.
That was quite nice.
Dessert we had the churros.
There wasn't much I liked about the dessert.
Our first dessert was all wrong. It was the lowest dish of the night.
Yeah.
It appears to be a bit of a fall from grace for the boys.
And I feel for them.
Pressure, pressure might have got to them.
So, what are we thinking for an overall score, Maddie?
Do you think we need to be
a bit more strategic
knowing that the end of this round
someone is getting eliminated.
At this stage of the game
I'm gonna be a bit harsher on scoring now,
most definitely.
Unfortunately today they under delivered.
So, we have to score accordingly.
Rob and Liam,
we had our first taste of a super sized menu,
but will it be double the reward
or are you in double trouble?
It's time for the scores,
only this time...
it's a little different.
No. A surprise.
Here we are again, another twist.
No, no more twist. Honestly.
For the ultimate instant restaurants...
your scores...
will be revealed...
to the table.
No, shit.
(LAUGHS)
Alright.
Oh, no, no, no, no, no. No.
Mm-mm. This ain't happening.
(LAUGHS)
That's right.
It's open scoring.
OK.
Some people look like they're sweating right now.
(LAUGHS)
We get to hear everyone's scores
and if they low ball us,
we are low balling back.
We will now ask you to reveal your scores for the night.
Game on.
We all know how this is gonna play out
the rest of the week.
I think the game has officially begun.
We have nothing to hide.
Rob and Liam are nervously waiting
for their ultimate instant restaurant score.
But the judges have just turned the game on its head.
Teams,
for the ultimate instant restaurant
your scores will be revealed to the table.
It's open scoring.
We will now ask you to reveal your scores
for the night one by one.
I feel a little bit threatened because
this could be a revenge scoring now,
they might have picked out
who scored what and thought,
"You know, what, when I'm sitting
"at their restaurant,
"that's what I'm gonna score."
Some people look like they're sweating right now.
(LAUGHS)
Janey and Maddie just...
They wouldn't look at us.
You could tell they couldn't look at us.
I know their score's gonna be low.
Starting with you, Janey and Maddie.
What score do you give Rob and Liam for tonight's dinner?
Tonight, boys,
we score you a five out of 10.
Thank you.
They are ghosts.
They're shaking their head.
They're not happy.
They're not happy, that's for sure.
Janey and Maddie have low balled.
They got
all the best dishes of the day
and they've scored us a five.
That to me is unfair.
Simone and Viviana,
what do you score Rob and Liam tonight?
Boys, tonight we score you six out of 10.
Thank you.
Thanks, guys.
Caz and Fergus, what's your score?
Tonight, Rob and Liam,
we've scored you a five out of 10.
Cheers. Thank you.
Caz and Fergus,
they got the worst dishes of the day
and they served us a five,
that's a fair score.
And finally, Mike and Pete,
what do you give Rob and Liam?
Gents, I'm sorry.
Raw chicken.
We score you a five out of 10.
(SOFT DRAMATIC MUSIC)
Well, you could cut the tension with a knife at the moment.
Rob and Liam,
the guest teams have given you a combined score of
21 out of 40.
Boys, how're you feeling?
Oh, it's different to be on the other end
of the stick, I know that.
At least we know what to grade off now,
which is pretty cool.
We're not stoked about it at all.
I'm hoping the judges
are gonna pick up our score a bit
'cause obviously they're not competing against us.
Hopefully they've got a couple of higher scores.
So, gents, for entree,
I chose the morcilla spring rolls
with the red pepper sauce.
I think the spring roll was well done,
nice crispy on the outside.
I think it was a little bit short in filling,
I would've added a little bit more inside.
The score I'm giving you for your entree...
is a six.
Thank you.
For entree I chose beef cheeks
with smoked cheese sauce and pico de Gallo.
Beef cheek was melting in the mouth, loved that beef sauce.
We had a few issues with the actual taco shells,
they were a little bit chewy in the bottom,
which affected the whole eating quality.
But overall, I liked your dish.
For your entree tonight I score you...
seven.
For your main course you gave sticky pork ribs
with charred sprouts and chimichurri.
Pork ribs were everything I wanted, coming off the bone.
that you cooked the ribs in
and that would've made a perfect dish for me.
For your main course tonight I score you...
an eight.
Yay. (LAUGHS)
Colin giving us an eight
was an excellent score.
Gents, for main course
I had the peri peri wood fire chicken
with charred corn and garlic aioli.
I think uh, your biggest mistake tonight
with the chicken is to try to cook
the breast and the leg at the same time
and one was more cooked than the other,
which cost you a few points for me.
So, the score giving you for main course...
is a six.
For dessert, I chose
passion fruit bavarois with lime sorbet and tequila jelly.
Passion fruit bavarois a little hard,
maybe pair back on the gelatine.
I think some fresh passion fruit over the actual bavarois
would've lifted it, uh, nature's little gift.
And then we got hit with this lime bomb
that just wiped everything else out.
For your dessert tonight I score you...
five.
Gents, for dessert I had the churros
with pistachio mascarpone cream.
I don't think the churros was well executed
because when you curl it on itself,
then the middle doesn't cook as well as the inside.
The chocolate sauce was nice,
but again, I would've loved hot chocolate sauce
that you could have dipped your churros in.
So, that was not really your most exciting dish tonight.
The score I'm giving you for your dessert...
is a four.
Rob and Liam,
that gives you a grand total score of 57.
We wanna win this competition,
so, getting a 57
like that really hurts.
We didn't see ourselves getting 50s or even 60s for that matter.
So, hopefully we get a chance
to regroup,
get back together
and come back swinging.
That's quite a fall from the first time around.
We knew what we'd put out
and it was a hard day and you saw it on the plate.
Hopefully we get to cook again
and bring it back up to where it needs to be.
They call it an ultimate
instant restaurant
because look, it was ultimate.
It's tough.
With a total score of 57 out of a possible 100,
brothers, Rob and Liam,
have now set the bar
for the ultimate instant restaurant round
and sit at the top of the leaderboard.
There are still four teams left to cook in this round.
Next up to cook, we are going back to Sydney,
Caz and Fergus, you're up.
Mm-hm.
Any words of advice? Nope.
(LAUGHTER)
We thought we had it dialled.
We worked hard all day.
But when it comes to plate and like it was...
You got so much to concentrate on.
So, good luck, guys, like... Thank you.
Thanks, boys.
Look out, we're coming in.
We're coming in hot.
God, I hope we can manage this menu.
We got this.