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SEPTIMUS CATON (NARRATES):
Previously,

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our Ultimate Restaurants...

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Two entrees,
two mains, two desserts.

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..proved a double menu...

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I wouldn't eat that.

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Far out.

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..was double trouble

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for three of the giants
of the competition.

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This challenge is...
It destroys you.

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But Mike was showing no mercy.

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It was crap.

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Tearing into the
modern Italian's meal.

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I make a much better risotto.

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But brothers, Rob and Liam...

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They're not all cooked.

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..remained on the bottom
of the leaderboard.

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And are at risk of elimination

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at the end of the round.

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('CHASING SUNSETS'
BY MATTHEW CARTER PLAYS)

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Tonight, we're in Perth

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for our next Ultimate
Instant Restaurant.

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Aprons on, knives out.

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Where fussy friends,
Mike and Pete...

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We need to prove to the other teams
that we deserve to be here.

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..need to beat
Rob and Liam's score.

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You don't want to see people fail,
but at the same time...

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But you do.
Yeah.

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Fingers crossed.

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But can their risky risotto dish

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keep them off the bottom
of the leaderboard?

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Manu complained
that for the last 14 seasons,

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he hasn't had a decent risotto.

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You guys are playing with fire.

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As they battle to prove
themselves in the big leagues.

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Belt it with more vanilla.

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Will a little bombshell
from Janey and Maddie...

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He said he could have cooked
a better risotto than yours.

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He said the entree was crap.

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Really?

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..blow up Mike and Pete's chances

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and put them in line
for elimination?

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Expecting boom risotto,
an atomic risotto.

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Simone and Viviana,

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what score do you
give Mike and Pete?

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Oh, god.
I just wanted to collapse in a heap.

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('THINGS WE DO FOR LOVE'
BY KYLIE MINOGUE PLAYS)

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Tonight, it's the fourth
Ultimate Instant Restaurant

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hosted by fussy friends,
Mike and Pete.

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So glad to be back in Perth.

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I'm actually really
excited because tonight,

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we are going for it.

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Not content
with beating the lowest scorers,

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Rob and Liam,

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they're out to prove themselves

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by setting the bar higher than
anyone expects.

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We had some really
strong teams struggle in this round,

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and I know that the pressure
can get full on.

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It's going to be
a mammoth task today,

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but I'm really confident
that we can do this.

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('WE WON'T GIVE UP'
BY NINE ONE ONE PLAYS)

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We're going to kick ass.
We are gonna kick are.

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Aprons on, knives out.

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(CHUCKLES)

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Simone and Viviana scored 68.

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Our goal is to beat them.

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Not by little,

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we're gonna smash
'em out of the water.

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Simone and Viviana

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served both risotto
and the pasta.

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We are doing the same,

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although ours is better
than theirs.

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Yep.

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There's a lot riding on this night.

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These guys really need to deliver.

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And when Simone and Viviana hear

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what Mike said about their food,

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there could be a little bit
of conjecture there,

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I'd imagine.

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Maybe Simone and Viviana

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will have an opportunity
to come back and say,

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"This is crap."

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Tonight, we're giving them
a high-risk menu

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and we're not just looking Italian.

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We have a few surprises up
our sleeve.

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People are going
to be really shocked.

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Like, what the hell is this?

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But with great risk
comes great reward.

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Well, that
is a very interesting menu.

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They've had
a really Italian influence

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in the menu in the past.

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And tonight,
there's about two dishes

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out of six that are Italian.

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Hi. How you going?
Hey.

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It's a big night for Mike and Peter

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and I hope they can deliver.

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And I see we've got
some beautiful looking cod here.

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For entree one,

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we're serving fish and chips
with chilli sauce.

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The boys' restaurant
is called Twisted Lemons.

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Is there a twist in this entree?
I'm excited to see.

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I'm hoping it's not classic
fish and chips with chilli sauce.

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Sure.
We've got ten fillets.

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Then we've got the skin.
The skin's there.

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Perfect.
Beautiful.

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What excites me
about the fish and chips

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is our twist on the chips.

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You know, we're going to be
using the fish skins

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as a replacement for the chips.

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It works in my head,

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I hope it translates
onto the plate.

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('LET'S GO' BY SATV MUSIC PLAYS)

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Alright, Mike.

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Oh God, we've got a lot to do today.

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We certainly do.
We are at Woolies.

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Let's get cracking, hey.
Let's get cracking.

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Going into Mike and Pete's
Ultimate Instant Restaurant,

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I'm just kind of getting

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over being on the bottom
at this point.

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So, we are...we are hoping
these guys drop the ball.

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As Mike would say,
we're hoping they're crap.

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So necks and wings.

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Necks and Wings.

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This is gonna be
for our stock, Pete,

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for when we make the risotto.

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For entree two,
we're making mushroom risotto.

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In the history of the show,
we have had so much drama

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in 14 years with risotto.

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It never really ends well.

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We've just had one
from Simone and Viviana,

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Italians who should know it,

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and theirs was a bad one.

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It's a lot of pressure, Pete.
(LAUGHS)

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I know you're doing amazing risotto.

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Got to have faith in yourself.
Let's just nail it.

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Cauliflower.

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Cauliflower.
There we go.

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For main one,
we're serving cauliflower steak

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with cannellini bean puree
and chimichurri.

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Wonder what the reaction
around the table's going to be.

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I think they're going
to be quite shocked, actually.

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Hmm, Vegetarian dish.

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That choice is gonna be tough.

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It needs to be well seasoned because
at the end of the day,

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it's just a cauliflower steak.

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But if it's done well,
it's absolutely delicious.

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We need to belt it
with flavour, right?

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Yeah.
And it could score high.

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I think it's a pretty ballsy move
from us to be honest.

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It's basically
a vegetarian vegan meal.

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Here we go.

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Alright, these are for our
squid ink pasta for main.

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For main two, we're serving
a squid ink pasta with king prawns.

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We're back to Italy.

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Squid ink, beautiful way
to infuse flavour into a pasta.

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I'm hoping a squid ink pasta
is not gonna be in a creamy sauce,

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'cause that will upset the balance.

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Thank you so much.
Awesome, have a great day.

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You too.
Take care. Bye.

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Let's go, Mike. Let's motor.

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('SAY SO' BY DOJA CAT PLAYS)

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At the end of this round,

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one team is going
to be eliminated.

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I mean, it doesn't
really worry us

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'cause it's not going
to be us.

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Fired up to prove themselves,

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the boys have to get changed

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and set up their instant restaurant.

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(OPERA MUSIC)

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Twisted lemons.

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There we go.

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Twisted lemons.

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We are a couple of twisted...

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Lemons.

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Got the mannequin.

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Let's get it ready.
Are we gonna kill it?

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We're going to kill it.
We're going to kill it.

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Yeah, let's grab the plates and...

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Pete, tonight
is the Ultimate Instant Restaurant.

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We've got to get top
the leaderboard.

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You never know
what goes on around the table

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when you're doing your restaurant.

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And I think a lot of people

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have been critiquing
very strategically.

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I think that may play a role
in this next one.

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A huge part.

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Pete, it doesn't matter.
We know how to cook.

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Tonight, it's all about the food.

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And we are going to nail it.

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We're open for business.

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It is time to really
just put our skates on

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and let's get
this cooking underway.

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We're going to blow
everyone's mind today.

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Well, that is definitely
the plan, Mikey.

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Yeah, one 100%.

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So, what I'm going to do now,
I'm going to put the cream on

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while I'm doing the eggs because
the cream's gonna take a while

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to get up to boiling point.

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For dessert one,
we're serving creme brulee.

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Creme brulee
is a...is a French classic.

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It should be creamy,
silky and a beautiful glass

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of caramel sugar over the top of it.

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So, the pressure's on for them.

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So these little creme brulees
are having the spa treatment today.

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Once I've put the
custard mixture into the ramekins,

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they then go in the oven.

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OK, so Pete, for those creme brulees
to be ready,

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they just have to jiggle
and wiggle like this.

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Just a little bit.
Just a little bit.

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Finally, I take the creme brulees
out of the oven.

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It still has a bit of a jiggle,

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but it's not jiggling
around the side.

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These are gonna go
into the fridge now.

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With creme brulee, you don't know
how it tastes until it's set.

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It's the last thing I'm gonna have
to pull out of that fridge and test.

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And if it's not right,
it turns it into creme brulee soup.

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They can have a soup brulee.
How's that?

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That's our twist on it tonight.
It's a soup brulee.

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No, no, no, no.

219
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I'm going to get started
on the apple pie dessert.

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Yep, sure, go for it.

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For dessert two,
we're making apple custard pie

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with vanilla bean ice cream.

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Apple pie and ice cream, classic.

224
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But it's easy to make
and hard to perfect.

225
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The pastry should be crisp
but the apple should be stewed.

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So, you've got crisp, soft,

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and then the ice cream...
match made in heaven.

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So Pete,
I'm peeling the apples

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for the apple pie for you.

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I wanna retain this shape
because who wants an apple pie

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when the apples are so mushy?

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That's not an apple pie to me.

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Yeah, I think this is going to
be one of those things that might be

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a bit controversial
around the table.

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Some people might think
that a little bit firm

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is not how it should be...

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Right.

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And they'll be the ones
that like mushy apples.

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Yep.

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The apple custard pie
is just a really homely dish.

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We've got a nice,
thick pastry base.

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The vanilla bean ice cream
should be sweet but not too sweet.

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I'm going to put this mixture
into the ice cream machine.

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Yeah.

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And then the apple pie
goes into the oven.

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Here we go.

247
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(OVEN BEEPS)

248
00:10:04,040 --> 00:10:07,560
I actually need a motor
onto making the pasta.

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00:10:07,640 --> 00:10:09,400
Mike, I've just added the squid ink
into the mixture

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and I'm beating the eggs.

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00:10:10,920 --> 00:10:13,920
I think the spotlight
is gonna be on us tonight,

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especially with the squid ink pasta
and the risotto.

253
00:10:19,360 --> 00:10:21,280
OK, I'm putting my risotto on.

254
00:10:21,360 --> 00:10:22,440
Yep.

255
00:10:22,520 --> 00:10:24,480
I am so committed to this risotto.

256
00:10:24,560 --> 00:10:26,120
I'm not taking my eye off it.

257
00:10:26,200 --> 00:10:27,440
Bit of oil.

258
00:10:27,520 --> 00:10:29,680
A bit of butter's
going to go into the risotto.

259
00:10:29,760 --> 00:10:32,320
It's just gonna be a banging dish.

260
00:10:32,400 --> 00:10:33,840
OK. I'm doing two cups, Pete.

261
00:10:33,920 --> 00:10:36,200
In the stock,
I'm going to use chicken wings,

262
00:10:36,280 --> 00:10:37,440
but when I'm going to do first,

263
00:10:37,520 --> 00:10:38,880
just quickly roast them off
in the oven,

264
00:10:38,960 --> 00:10:41,080
then I'm going to chuck
'em in pot with garlic,

265
00:10:41,160 --> 00:10:43,120
onions, carrots and celery.

266
00:10:43,200 --> 00:10:44,600
Bang.

267
00:10:44,680 --> 00:10:46,640
I know the Italians tried to do it,

268
00:10:46,720 --> 00:10:48,320
but tonight is the night

269
00:10:48,400 --> 00:10:51,080
that I'm gonna show him
what a risotto should taste like.

270
00:10:51,160 --> 00:10:53,760
This stock has to be
punchy with flavour.

271
00:10:53,840 --> 00:10:56,080
The stock is the flavour
of the risotto.

272
00:10:56,160 --> 00:10:58,240
If you don't have the flavour
in the stock,

273
00:10:58,320 --> 00:10:59,400
you don't have a risotto.

274
00:10:59,480 --> 00:11:02,080
It's flavour, flavour, flavour.

275
00:11:02,160 --> 00:11:05,280
And hopefully, there's all these
different mushrooms in here,

276
00:11:05,360 --> 00:11:06,520
it should taste delish.

277
00:11:06,600 --> 00:11:07,880
Yeah,
Look, Mike, at the end of the day,

278
00:11:07,960 --> 00:11:09,560
it doesn't matter
how critical people are.

279
00:11:09,640 --> 00:11:11,920
If we serve up amazing dishes,

280
00:11:12,000 --> 00:11:15,040
then they're either going to
look like a goose scoring us low

281
00:11:15,120 --> 00:11:17,200
or they're going
to have to score us honestly.

282
00:11:17,280 --> 00:11:21,920
So, the way to, um, to get around
this is to give them

283
00:11:22,000 --> 00:11:23,800
a kick ass menu.

284
00:11:23,880 --> 00:11:25,880
And Pete, we're going to do that.

285
00:11:29,520 --> 00:11:32,200
('SACRIFICE' BY THE WEEKND PLAYS)

286
00:11:32,280 --> 00:11:33,680
Perth, we're back.

287
00:11:33,760 --> 00:11:35,080
Uncle Pete and Uncle Mike.

288
00:11:35,160 --> 00:11:36,560
Yes.

289
00:11:36,640 --> 00:11:39,160
And we're back on the top
of the leaderboard.

290
00:11:39,240 --> 00:11:40,200
Yes.

291
00:11:40,280 --> 00:11:44,200
We really hope to stay
at the top of the leaderboard.

292
00:11:44,280 --> 00:11:46,200
We hope for them
to be the second best.

293
00:11:50,880 --> 00:11:52,840
It's the battle
of the Italians tonight.

294
00:11:52,920 --> 00:11:55,080
You know,
who's the better cook?

295
00:11:55,160 --> 00:11:56,560
Pete and Mike.

296
00:11:56,640 --> 00:11:58,560
Mike was pretty savage
last night.

297
00:11:58,640 --> 00:12:01,440
Simone and Viviana
will definitely want to hear

298
00:12:01,520 --> 00:12:02,960
what people thought of their food.

299
00:12:03,040 --> 00:12:05,040
It's good to share.

300
00:12:08,600 --> 00:12:10,080
(DOORBELL RINGS)

301
00:12:10,160 --> 00:12:11,760
Oh, it's the door.

302
00:12:11,840 --> 00:12:13,240
Our guests are here, Pete.
Let's go and invite them.

303
00:12:13,320 --> 00:12:14,600
Come on, let's go.
Come on. Let's bring them in.

304
00:12:15,760 --> 00:12:18,720
(GREETINGS)

305
00:12:24,760 --> 00:12:26,760
The competition's really ramped up.

306
00:12:26,840 --> 00:12:30,480
I'll be interested to see
how they handle the pressure

307
00:12:30,560 --> 00:12:32,880
'cause we had a tough day
at the office.

308
00:12:38,240 --> 00:12:42,080
Here we are on again.
We're back.

309
00:12:42,160 --> 00:12:43,800
Oh, don't you love it.

310
00:12:43,880 --> 00:12:46,440
This table is so competitive.

311
00:12:46,520 --> 00:12:48,840
You can see it on everyone's faces.

312
00:12:48,920 --> 00:12:50,840
Everyone is determined
to win

313
00:12:50,920 --> 00:12:51,920
and everyone thinks

314
00:12:52,000 --> 00:12:53,520
that they are the best cooks.

315
00:12:53,600 --> 00:12:55,240
I missed the giraffe.
I know .

316
00:12:55,320 --> 00:12:56,920
It's a zebra.
No, it's a zebra.

317
00:12:57,000 --> 00:12:58,960
(LAUGHS)

318
00:13:00,040 --> 00:13:03,360
Hello, everybody,
and welcome to our restaurant,

319
00:13:03,440 --> 00:13:05,160
Twisted Lemons.

320
00:13:05,240 --> 00:13:07,400
It is really good to have you here.
Yeah.

321
00:13:07,480 --> 00:13:09,000
We're going to cook
some really good dinner, we hope.

322
00:13:09,080 --> 00:13:10,680
Yeah, Yeah. No, no. We are.

323
00:13:10,760 --> 00:13:13,280
We are going to give you
some great meals.

324
00:13:13,360 --> 00:13:16,200
There will be a few twists,

325
00:13:16,280 --> 00:13:18,520
so we're going to nick off
and we'll go see you shortly.

326
00:13:18,600 --> 00:13:20,000
Thank you, guys.

327
00:13:20,080 --> 00:13:22,040
(APPLAUSE)

328
00:13:24,360 --> 00:13:26,920
Here's to Twisted Lemons.
Cheers.

329
00:13:27,000 --> 00:13:29,520
For the Ultimate Instant
Restaurant, we're nearly there.

330
00:13:29,600 --> 00:13:31,200
At this stage of the game,
it's about...

331
00:13:31,280 --> 00:13:32,560
Safety.
Surviving.

332
00:13:32,640 --> 00:13:33,760
And we're safe.

333
00:13:33,840 --> 00:13:36,400
Tonight, there are three teams
in this competition

334
00:13:36,480 --> 00:13:38,000
that aren't safe from elimination.

335
00:13:38,080 --> 00:13:39,080
We've got Mike and Pete,

336
00:13:39,160 --> 00:13:40,120
Janey and Maddie

337
00:13:40,200 --> 00:13:41,800
because they're yet to cook still

338
00:13:41,880 --> 00:13:42,840
and Rob and Liam

339
00:13:42,920 --> 00:13:44,600
'cause at the bottom
of the leaderboard.

340
00:13:45,880 --> 00:13:47,400
So guys, how are you feeling?

341
00:13:47,480 --> 00:13:49,760
Are you be happy to be
back at the table?

342
00:13:49,840 --> 00:13:53,440
Relieved.
Uh, it was a massive day.

343
00:13:53,520 --> 00:13:56,840
Yeah, and how was the night
at the table with you guys?

344
00:13:59,600 --> 00:14:02,000
Uh.
Oh, OK.

345
00:14:04,120 --> 00:14:06,840
At Simone and Viviana's
instant restaurant,

346
00:14:06,920 --> 00:14:10,240
there were some things
said by Mike about their food.

347
00:14:11,880 --> 00:14:15,200
It had no flavour. Had no...

348
00:14:15,280 --> 00:14:18,480
It was crap.
Oh geez.

349
00:14:18,560 --> 00:14:20,360
It was not good at all.

350
00:14:22,360 --> 00:14:23,840
Something interesting happened.

351
00:14:31,080 --> 00:14:32,800
No-one's even
saying anything.

352
00:14:32,880 --> 00:14:34,400
Like, come on guys.

353
00:14:36,840 --> 00:14:39,440
Everyone was pretty chill.

354
00:14:39,520 --> 00:14:41,600
Good mood.
Everyone had good mood?

355
00:14:41,680 --> 00:14:42,880
Mmm.
Yeah.

356
00:14:45,040 --> 00:14:47,040
It's just ridiculous.

357
00:14:47,120 --> 00:14:49,080
Somebody has to lead
these people, Darling.

358
00:14:49,160 --> 00:14:51,480
It might as well be us.
(LAUGHTER)

359
00:14:51,560 --> 00:14:53,960
Simone and Viviana, who do you think

360
00:14:54,040 --> 00:14:56,480
had the most to say
about some of your dishes?

361
00:14:57,680 --> 00:15:02,160
Probably you and Janey.

362
00:15:02,240 --> 00:15:03,760
Don't think so. No.

363
00:15:03,840 --> 00:15:04,960
Uh.

364
00:15:06,960 --> 00:15:08,240
Mike went pretty hard.

365
00:15:08,320 --> 00:15:10,400
It was pretty funny but at the time.

366
00:15:10,480 --> 00:15:11,640
Pretty hard.

367
00:15:11,720 --> 00:15:14,040
Really? Really?

368
00:15:16,760 --> 00:15:19,160
He said...he said
the entree was crap.

369
00:15:20,360 --> 00:15:23,320
Really?
Really, really?

370
00:15:23,400 --> 00:15:24,400
OK.

371
00:15:30,200 --> 00:15:31,720
Crap is a big word.

372
00:15:36,520 --> 00:15:38,640
This is not nice.

373
00:15:38,720 --> 00:15:42,240
Him coming out saying the entree,
your entree was crap.

374
00:15:42,320 --> 00:15:43,920
I thought, oh,
I wouldn't say that.

375
00:15:44,000 --> 00:15:47,000
No, no. It's pretty harsh.
That's a bit bold.

376
00:15:47,080 --> 00:15:50,440
This is disrespectful.
You're insulting our work.

377
00:15:50,520 --> 00:15:51,920
He said he himself

378
00:15:52,000 --> 00:15:54,400
could have cooked
a better risotto than yours.

379
00:15:55,840 --> 00:15:58,160
Just to come out
and say, wow, that was crap.

380
00:15:58,240 --> 00:16:02,640
Is just like, unless you got a bit
of toast of Vegemite, you know.

381
00:16:02,720 --> 00:16:04,800
It bothers me
that he disrespected us,

382
00:16:04,880 --> 00:16:05,880
the effort we put in cooking.

383
00:16:05,960 --> 00:16:08,120
For sure. For sure.
It definitely bothers us.

384
00:16:08,200 --> 00:16:11,800
Try to hit us at our lowest.

385
00:16:11,880 --> 00:16:13,840
And like,
you know, sorry to rub it in.

386
00:16:13,920 --> 00:16:17,120
When the risotto came
and he said, oh, "I can make better.

387
00:16:17,200 --> 00:16:18,160
This is not good.

388
00:16:18,240 --> 00:16:19,320
I can make better
risotto than this."

389
00:16:19,400 --> 00:16:20,520
I was like,

390
00:16:20,600 --> 00:16:22,320
"Was this really unnecessary
to make those comments."

391
00:16:22,400 --> 00:16:25,280
100%.
Yeah, exactly.

392
00:16:25,360 --> 00:16:27,200
That you could
have said many things,

393
00:16:27,280 --> 00:16:30,280
but don't disrespect the food
that we-we cook for you.

394
00:16:30,360 --> 00:16:32,280
This is actually
very upsetting to be honest,

395
00:16:32,360 --> 00:16:35,920
because at the end of the day,
we are here all on the same level.

396
00:16:36,000 --> 00:16:38,360
You might think
that we are over-overreacting,

397
00:16:38,440 --> 00:16:39,800
but that's what we feel.

398
00:16:39,880 --> 00:16:44,200
We got a fire inside
and he's Italian, he knows.

399
00:16:44,280 --> 00:16:46,640
I'm a little bit disappointed
to be honest.

400
00:16:46,720 --> 00:16:47,920
I can see it in your face.
I'm a little bit...

401
00:16:48,000 --> 00:16:50,160
I'm a little bit in a bad mood.

402
00:16:50,240 --> 00:16:51,600
For what?
No.

403
00:16:53,440 --> 00:16:54,720
Janey and Maddie are kind of trying

404
00:16:54,800 --> 00:16:56,920
to throw Mike and Pete
under the bus here.

405
00:16:57,000 --> 00:16:59,880
Aw. Don't be in a bad mood.

406
00:16:59,960 --> 00:17:01,160
Now 'cause they know,

407
00:17:01,240 --> 00:17:03,040
they might just score Mike and Pete

408
00:17:03,120 --> 00:17:04,400
a little bit harsher.

409
00:17:06,520 --> 00:17:09,040
(LAUGHS)

410
00:17:09,120 --> 00:17:10,080
Coming up.

411
00:17:10,160 --> 00:17:13,000
The guests won't be getting
what they expect.

412
00:17:13,080 --> 00:17:14,320
I hope they like it.

413
00:17:14,400 --> 00:17:16,280
Their high-risk restaurant...

414
00:17:16,360 --> 00:17:17,840
What an odd menu.

415
00:17:17,920 --> 00:17:20,400
..has Mike and Pete under siege.

416
00:17:20,480 --> 00:17:22,280
We're going
to have a mushroom risotto.

417
00:17:23,720 --> 00:17:26,680
I'm expecting a risotto with balls.

418
00:17:26,760 --> 00:17:28,560
You guys are playing with fire.

419
00:17:28,640 --> 00:17:30,520
I think they've made
a big boo boo here.

420
00:17:32,360 --> 00:17:33,440
We were not happy.

421
00:17:41,920 --> 00:17:44,880
('SHARP DRESSED MAN'
BY ZZ TOP PLAYS)

422
00:17:57,760 --> 00:17:59,360
(DOORBELL RINGS)

423
00:17:59,440 --> 00:18:00,640
Judges are here.
Let's go.

424
00:18:00,720 --> 00:18:02,600
No, wait get the pie.

425
00:18:02,680 --> 00:18:03,640
Quick.

426
00:18:03,720 --> 00:18:04,800
Get that out.

427
00:18:04,880 --> 00:18:06,080
Don't drop that pie.

428
00:18:08,560 --> 00:18:09,960
Let's go, Mike.
OK. This is great.

429
00:18:10,040 --> 00:18:11,200
Look, everything's...

430
00:18:11,280 --> 00:18:13,000
Everything's fine the way it is.

431
00:18:16,240 --> 00:18:17,200
Gentlemen.
Hello

432
00:18:17,280 --> 00:18:18,240
(GREETINGS)

433
00:18:18,320 --> 00:18:20,440
Bonsoir, come in.
How are you?

434
00:18:20,520 --> 00:18:21,520
Looking really good.
Thank you.

435
00:18:21,600 --> 00:18:23,200
Mikey. Let's go.

436
00:18:23,280 --> 00:18:24,840
Come in, come in, come in.
Come on.

437
00:18:27,320 --> 00:18:29,680
Bonsoir.
Hello, hello, hello.

438
00:18:29,760 --> 00:18:32,720
(GREETINGS)
(LAUGHS)

439
00:18:41,520 --> 00:18:44,360
Welcome to our instant restaurant,
Twisted Lemons.

440
00:18:44,440 --> 00:18:46,640
Yes, welcome.
Excited?

441
00:18:46,720 --> 00:18:48,480
Nervous excitement,
but just channelling

442
00:18:48,560 --> 00:18:51,400
that nerves into
just plain excitement.

443
00:18:51,480 --> 00:18:52,640
We've got some really tough

444
00:18:52,720 --> 00:18:53,880
critics around the table.

445
00:18:55,080 --> 00:18:57,320
We need to prove to the judges
and the other teams

446
00:18:57,400 --> 00:18:59,960
that we deserve to be here.

447
00:19:00,040 --> 00:19:02,240
If you'd like
to unravel your napkin.

448
00:19:06,440 --> 00:19:09,040
I'm feeling pretty bloody nervous,
actually.

449
00:19:10,240 --> 00:19:12,640
The guests won't be getting
what they expect.

450
00:19:12,720 --> 00:19:13,880
I hope they like it.

451
00:19:16,240 --> 00:19:20,080
So entree, we have fish
and chips with chilli sauce.

452
00:19:21,960 --> 00:19:23,040
What?

453
00:19:23,120 --> 00:19:25,400
This is a funny starter,
this fish and chips,

454
00:19:25,480 --> 00:19:27,280
at this stage of the competition.

455
00:19:27,360 --> 00:19:29,320
Ridiculous.

456
00:19:29,400 --> 00:19:31,640
And also, a mushroom risotto.

457
00:19:35,840 --> 00:19:38,880
Obviously, they think
they can now make better risotto.

458
00:19:38,960 --> 00:19:40,000
Mmm.

459
00:19:40,080 --> 00:19:41,680
So, we're expecting
like an atomic risotto,

460
00:19:41,760 --> 00:19:43,600
an ultimate risotto.

461
00:19:48,040 --> 00:19:52,760
For main, we have the squid
ink pasta with prawns.

462
00:19:52,840 --> 00:19:56,480
And we have cauliflower steak
with a white bean puree

463
00:19:56,560 --> 00:19:57,720
and a chimichurri.

464
00:19:57,800 --> 00:19:59,680
And Cauliflower.
Cauliflower steak.

465
00:19:59,760 --> 00:20:02,240
It's definitely a bit weird.

466
00:20:03,440 --> 00:20:06,760
And for dessert,
we have a custard apple pie

467
00:20:06,840 --> 00:20:08,320
with vanilla bean ice cream.

468
00:20:08,400 --> 00:20:10,440
Apple pie, very American.

469
00:20:10,520 --> 00:20:12,360
And we have a creme brulee.

470
00:20:12,440 --> 00:20:13,400
A bit of French.

471
00:20:13,480 --> 00:20:15,000
Something for everybody.

472
00:20:15,080 --> 00:20:17,600
What an odd menu.
Very eclectic.

473
00:20:17,680 --> 00:20:21,400
It's not really traditional
Italian either, is it?

474
00:20:21,480 --> 00:20:22,480
Hopefully, Twisted Lemons

475
00:20:22,560 --> 00:20:24,200
doesn't leave a sour taste
in their mouth.

476
00:20:25,800 --> 00:20:27,120
Actually, hopefully, it does.

477
00:20:27,200 --> 00:20:28,960
(LAUGHS)

478
00:20:29,040 --> 00:20:31,520
A lot of work here.
A lot of techniques.

479
00:20:31,600 --> 00:20:35,720
We thought we want to showcase
that we don't just cook Italian.

480
00:20:35,800 --> 00:20:37,120
Good.

481
00:20:37,200 --> 00:20:38,560
We have a very...

482
00:20:38,640 --> 00:20:40,440
A broad palette under our belt.

483
00:20:40,520 --> 00:20:41,520
We're the underdogs.

484
00:20:41,600 --> 00:20:44,600
Like, everyone's thinking, like,
this menu looks all over the place,

485
00:20:44,680 --> 00:20:46,680
but it's the ultimate
instant restaurant.

486
00:20:46,760 --> 00:20:49,120
It's time to elevate
and I can't wait

487
00:20:49,200 --> 00:20:51,320
to show everyone how we can cook.

488
00:20:51,400 --> 00:20:53,560
For me, I'm gonna go

489
00:20:53,640 --> 00:20:55,800
with the fish and chips
with chilli sauce, please.

490
00:20:55,880 --> 00:20:58,720
For main, I'm gonna
go the cauliflower steak.

491
00:20:58,800 --> 00:21:01,280
And for dessert, this.

492
00:21:02,480 --> 00:21:03,480
Creme brulee.
Yes.

493
00:21:03,560 --> 00:21:05,720
Creme brulee, please.

494
00:21:05,800 --> 00:21:06,960
Creme brulee.

495
00:21:07,040 --> 00:21:09,240
We've had a few stabs
at French dishes.

496
00:21:09,320 --> 00:21:11,760
It's really hard
to impress Manu.

497
00:21:11,840 --> 00:21:14,080
I think they've
made a big boo boo here.

498
00:21:14,160 --> 00:21:17,640
OK, I will order
the mushroom risotto.

499
00:21:17,720 --> 00:21:19,240
Good choice, Colin.

500
00:21:19,320 --> 00:21:20,720
I'll be the judge of that.

501
00:21:20,800 --> 00:21:21,880
Yes, you will.

502
00:21:21,960 --> 00:21:24,640
The squid ink pasta with king prawns

503
00:21:24,720 --> 00:21:27,720
and the apple custard pie
with vanilla ice cream.

504
00:21:29,360 --> 00:21:30,360
Gentlemen.

505
00:21:31,480 --> 00:21:33,560
I don't think I'm gonna stick
with the Italian stuff.

506
00:21:33,640 --> 00:21:35,520
If there's more of a chance
that they might mess it up,

507
00:21:35,600 --> 00:21:36,600
we'll take that.

508
00:21:38,000 --> 00:21:38,960
Alright, for entree,

509
00:21:39,040 --> 00:21:42,960
we're going to have the
fish and chips with chilli sauce.

510
00:21:43,040 --> 00:21:44,600
Then we're going to go
to the cauliflower steak.

511
00:21:46,800 --> 00:21:49,440
You know,
it's not a steak steak, yeah?

512
00:21:49,520 --> 00:21:52,280
It said steak
and we don't discriminate.

513
00:21:52,360 --> 00:21:53,840
I'll give the vegans a chance.

514
00:21:53,920 --> 00:21:56,040
There's a bit of room to go
wrong on this dish.

515
00:21:56,120 --> 00:21:58,000
That's pretty much
why we chose that.

516
00:21:58,080 --> 00:21:59,360
And then for dessert,

517
00:21:59,440 --> 00:22:00,880
we're going to go
to the creme brulee.

518
00:22:00,960 --> 00:22:03,000
We're really hoping
that they mess this up.

519
00:22:04,240 --> 00:22:06,160
So for entree,

520
00:22:06,240 --> 00:22:08,040
we're going
to have a mushroom risotto.

521
00:22:08,120 --> 00:22:11,080
(REACTIONS)

522
00:22:12,640 --> 00:22:14,880
You know.
I'm expecting a ten.

523
00:22:14,960 --> 00:22:18,240
I'm expecting a result with balls.

524
00:22:18,320 --> 00:22:19,320
Fair enough.

525
00:22:19,400 --> 00:22:20,920
We want to see how good

526
00:22:21,000 --> 00:22:22,880
is going to be the pasta
game tonight.

527
00:22:22,960 --> 00:22:24,920
Squid ink pasta with king prawns.

528
00:22:25,000 --> 00:22:27,080
(LAUGHS)

529
00:22:27,160 --> 00:22:30,120
We're gonna see
if our Italian ancestors

530
00:22:30,200 --> 00:22:32,560
can deliver good Italian food.

531
00:22:32,640 --> 00:22:33,640
Let's see.

532
00:22:35,080 --> 00:22:36,400
OK.
Thank you.

533
00:22:36,480 --> 00:22:37,720
Thank you so much, guys.
We'll you soon.

534
00:22:37,800 --> 00:22:39,000
Thank you. Thank you.

535
00:22:40,760 --> 00:22:42,160
Simone and Viviana,

536
00:22:42,240 --> 00:22:44,600
you're the only one
who's except Colin,

537
00:22:44,680 --> 00:22:45,760
that you ordered risotto.

538
00:22:45,840 --> 00:22:47,120
Yes.

539
00:22:47,200 --> 00:22:50,000
Obviously, there was a bit
of issues with your risotto.

540
00:22:50,080 --> 00:22:52,440
What's your expectation
on the mushroom risotto?

541
00:22:52,520 --> 00:22:54,440
Mushroom risotto
is a classic flavour,

542
00:22:54,520 --> 00:22:59,200
so expecting very creamy
and evenly cooked risotto

543
00:22:59,280 --> 00:23:03,200
with a deep flavour of mushroom
and a lot of Parmesan.

544
00:23:03,280 --> 00:23:04,880
The question is,

545
00:23:04,960 --> 00:23:07,200
will Mike and Pete
get a higher score

546
00:23:07,280 --> 00:23:09,080
on risotto than you guys?

547
00:23:09,160 --> 00:23:11,840
We didn't get, like,
a very high score on the risotto,

548
00:23:11,920 --> 00:23:13,480
so technically, they should.

549
00:23:14,680 --> 00:23:16,840
We got a lot of flavour
coming to our risotto.

550
00:23:16,920 --> 00:23:17,880
Yeah.

551
00:23:17,960 --> 00:23:20,200
But it was uneven cook risotto.

552
00:23:20,280 --> 00:23:23,240
Unfortunately, we did not deliver.

553
00:23:23,320 --> 00:23:24,880
You know,
there is a lot of expectation.

554
00:23:26,400 --> 00:23:28,720
You look grumpy tonight, Simone.

555
00:23:28,800 --> 00:23:30,280
I am a little bit grumpy tonight.

556
00:23:30,360 --> 00:23:31,320
Why?

557
00:23:31,400 --> 00:23:33,680
We heard
a couple of comments from Mike

558
00:23:33,760 --> 00:23:36,720
that we really not enjoy,
to be honest.

559
00:23:36,800 --> 00:23:40,080
Is that going to change
your way of judging?

560
00:23:40,160 --> 00:23:41,120
Because when you're in a bad mood,

561
00:23:41,200 --> 00:23:43,000
you don't necessarily enjoy
what you eat.

562
00:23:43,080 --> 00:23:44,080
Absolutely not.

563
00:23:48,640 --> 00:23:50,200
You're cracking on with risotto.

564
00:23:50,280 --> 00:23:52,000
Can I help you with anything?
Nope.

565
00:23:52,080 --> 00:23:55,000
I'm just about
to put the saffron in.

566
00:23:55,080 --> 00:23:57,200
I think it would be hard
for Simone and Viviana to say

567
00:23:57,280 --> 00:23:59,960
that my risotto
is better than theirs,

568
00:24:00,040 --> 00:24:01,880
as mine is better than theirs.

569
00:24:01,960 --> 00:24:03,400
This is beautiful.

570
00:24:03,480 --> 00:24:06,240
Saffron is sort of
like a secret weapon.

571
00:24:06,320 --> 00:24:08,000
A lot of people
don't use the saffron.

572
00:24:08,080 --> 00:24:09,240
It should be gorgeous.

573
00:24:09,320 --> 00:24:10,880
I'm watching it change colour.

574
00:24:10,960 --> 00:24:14,440
It's beautiful.
Creamy, tasty, yummy.

575
00:24:14,520 --> 00:24:17,960
And those beautiful mushrooms
are just gonna taste amazing.

576
00:24:18,040 --> 00:24:19,360
The stock is beautiful, Pete.

577
00:24:19,440 --> 00:24:20,880
Excellent.

578
00:24:20,960 --> 00:24:23,080
I'm getting onto the fish skins.
Whoo-hoo!

579
00:24:23,160 --> 00:24:27,720
This fish and chip entree
is non-traditional in every way.

580
00:24:27,800 --> 00:24:29,680
We've got some beautiful Rankin Cod.

581
00:24:29,760 --> 00:24:33,000
This is going to be baked
with the chilli marinade.

582
00:24:33,080 --> 00:24:34,760
Usually, fish is battered.

583
00:24:34,840 --> 00:24:37,120
It will have a chilli sauce.

584
00:24:38,280 --> 00:24:40,320
This is going
to form the chip element, Mikey.

585
00:24:40,400 --> 00:24:41,360
Yeah.

586
00:24:41,440 --> 00:24:44,040
We're going
to have crispy fish skins.

587
00:24:44,120 --> 00:24:45,560
They're all thinking
they're getting potato chips,

588
00:24:45,640 --> 00:24:47,280
but they're getting skin chips.

589
00:24:47,360 --> 00:24:50,720
And we're going
to have a little Asian slaw.

590
00:24:50,800 --> 00:24:53,400
These chips are a bit of a risk.

591
00:24:53,480 --> 00:24:57,160
People won't be expecting it,
but it's going to be really crispy.

592
00:24:57,240 --> 00:24:59,240
It's going to be lighter than
having chips.

593
00:24:59,320 --> 00:25:01,320
But if there isn't a chip on there,

594
00:25:01,400 --> 00:25:03,640
that might be straying
a bit too far.

595
00:25:03,720 --> 00:25:06,040
I know that people
are going to be a bit spun out,

596
00:25:06,120 --> 00:25:09,240
so just to make sure that people
don't complain about it,

597
00:25:09,320 --> 00:25:13,680
I'm going to put in just one nice
chunky potato.

598
00:25:13,760 --> 00:25:14,880
I guess the thing is,

599
00:25:14,960 --> 00:25:19,000
will they accept our interpretation
of fish and chips?

600
00:25:19,080 --> 00:25:21,400
I think it works.
I think it's great.

601
00:25:21,480 --> 00:25:23,840
Whoa. I can smell the chilli.

602
00:25:23,920 --> 00:25:25,560
Can you open the oven for me?

603
00:25:28,120 --> 00:25:31,120
Alright, five minutes.

604
00:25:31,200 --> 00:25:34,160
The game plan for tonight
is to really smash it

605
00:25:34,240 --> 00:25:35,240
out of the ballpark this time.

606
00:25:35,320 --> 00:25:36,280
Yeah.

607
00:25:36,360 --> 00:25:37,640
And it's got to be
an amazing entree.

608
00:25:40,600 --> 00:25:43,080
Caz and Fergus,
what did you order for entree?

609
00:25:43,160 --> 00:25:44,920
We've gone with the fish and chips.

610
00:25:45,000 --> 00:25:46,440
This is a funny starter,

611
00:25:46,520 --> 00:25:48,160
this fish and chips
with chilli sauce.

612
00:25:48,240 --> 00:25:49,200
It's normally a main.

613
00:25:49,280 --> 00:25:51,440
I'm hoping
that it's a bit more delicate.

614
00:25:52,600 --> 00:25:55,120
Could be terrible
or could be fantastic.

615
00:25:55,200 --> 00:25:56,920
Maybe they're going to go
like an Indian route

616
00:25:57,000 --> 00:26:00,040
or maybe even southeast
Asian with lots of coriander,

617
00:26:00,120 --> 00:26:02,840
like a battered fish bites
in a Choo Chee curry sort of thing.

618
00:26:02,920 --> 00:26:04,720
Maybe with hot chips
is what I'm thinking.

619
00:26:04,800 --> 00:26:06,440
That sounds delicious.
Yeah.

620
00:26:06,520 --> 00:26:09,440
I might change my order.
(LAUGHS)

621
00:26:09,520 --> 00:26:12,480
I really have no idea
how this is going to look.

622
00:26:12,560 --> 00:26:15,240
I'm not a huge chilli fan myself.

623
00:26:15,320 --> 00:26:18,600
Hopefully, have an option
not to have too much.

624
00:26:18,680 --> 00:26:19,880
We'll wait and see what happens.

625
00:26:19,960 --> 00:26:21,280
This is the time to shine.

626
00:26:21,360 --> 00:26:23,760
I want something that's really good

627
00:26:23,840 --> 00:26:25,600
that I can say, wow.

628
00:26:28,840 --> 00:26:31,600
Alright Mikey.
The chilli sauce is done.

629
00:26:31,680 --> 00:26:33,320
You're amazing.
Love your work.

630
00:26:33,400 --> 00:26:35,120
At this stage,
we're feeling pretty good.

631
00:26:35,200 --> 00:26:36,160
Confident.

632
00:26:36,240 --> 00:26:38,480
We've got some momentum going.

633
00:26:38,560 --> 00:26:42,360
I'm going to just quickly chuck
the skins in just to flash fry them.

634
00:26:42,440 --> 00:26:46,240
We want to start strong tonight
and show the other teams

635
00:26:46,320 --> 00:26:49,440
we are a threat during this
Ultimate Instant Restaurant round.

636
00:26:49,520 --> 00:26:50,760
Are you ready to start plating?

637
00:26:50,840 --> 00:26:52,720
I'm ready to start plating.
I haven't dressed it.

638
00:26:52,800 --> 00:26:54,160
I know.
I don't want to dress it.

639
00:26:54,240 --> 00:26:55,720
I want to dress the plate.

640
00:26:55,800 --> 00:26:58,080
You've got space here
for your risotto.

641
00:26:58,160 --> 00:27:01,400
I think the spotlight
is gonna be on the risotto.

642
00:27:01,480 --> 00:27:04,920
In 14 years of MKR, Manu said
he's never had a good risotto.

643
00:27:05,000 --> 00:27:07,280
Tastes beautiful.

644
00:27:07,360 --> 00:27:10,200
It tastes creamy. It's cheesy.

645
00:27:10,280 --> 00:27:11,240
Yum.

646
00:27:11,320 --> 00:27:14,200
This risotto can put us
on top of the leaderboard.

647
00:27:14,280 --> 00:27:17,520
So, my thoughts on this fish
is going to be cooked perfectly.

648
00:27:17,600 --> 00:27:20,560
I take the fish out of the oven,
I check it.

649
00:27:20,640 --> 00:27:22,120
The fish is cooked perfectly,

650
00:27:22,200 --> 00:27:23,680
the chips are done,

651
00:27:23,760 --> 00:27:26,080
the salad's done.

652
00:27:26,160 --> 00:27:28,240
That chilli sauce
on the fish and chips

653
00:27:28,320 --> 00:27:29,640
should hopefully be perfectly

654
00:27:29,720 --> 00:27:32,920
balanced and not too spicy.

655
00:27:33,000 --> 00:27:35,680
I do feel a little bit nervous
about the heat of the chilli,

656
00:27:35,760 --> 00:27:38,320
but you should never second guess
yourself in the kitchen.

657
00:27:38,400 --> 00:27:40,160
The risotto's moving on the plate,

658
00:27:40,240 --> 00:27:41,440
which is fantastic.

659
00:27:41,520 --> 00:27:43,400
Heaps of mushrooms,
heaps of flavour.

660
00:27:43,480 --> 00:27:47,200
We're going to finish this dish
with a deep fried enoki as garnish.

661
00:27:47,280 --> 00:27:52,520
We've got a traditional chip,
and we've got some crispy fish skin.

662
00:27:52,600 --> 00:27:54,000
And we're ready to serve.

663
00:27:54,080 --> 00:27:55,280
This is from Manu.

664
00:27:55,360 --> 00:27:56,560
Colin. Let's go.
Let's go.

665
00:27:56,640 --> 00:27:59,600
(INTENSE MUSIC)

666
00:28:11,800 --> 00:28:13,040
Entree is served.

667
00:28:23,280 --> 00:28:24,840
Let's be clear.

668
00:28:24,920 --> 00:28:27,560
This has to be
the ultimate mushroom risotto.

669
00:28:27,640 --> 00:28:29,960
Mmm.

670
00:28:30,040 --> 00:28:31,160
Amore.

671
00:28:31,240 --> 00:28:32,360
Grazie.
Prego.

672
00:28:32,440 --> 00:28:34,960
This risotto, it's a massive risk.

673
00:28:35,040 --> 00:28:37,480
We want to be in the final.

674
00:28:37,560 --> 00:28:38,800
It's as simple as that.

675
00:28:38,880 --> 00:28:41,200
If there's only going to be
one Italian team,

676
00:28:41,280 --> 00:28:42,280
and it's going to be us.

677
00:28:46,600 --> 00:28:49,560
At their Ultimate
Instant Restaurant,

678
00:28:49,640 --> 00:28:53,760
Mike and Pete are praying
their two high risk dishes,

679
00:28:53,840 --> 00:28:58,320
an unconventional
fish and chips entree

680
00:28:58,400 --> 00:29:00,080
and a mushroom risotto,

681
00:29:00,160 --> 00:29:02,800
which no team
has ever done successfully

682
00:29:02,880 --> 00:29:05,360
will bring big rewards.

683
00:29:05,440 --> 00:29:09,200
We've taken a huge risk
and I really hope it pays off.

684
00:29:12,520 --> 00:29:13,560
Thank you.

685
00:29:13,640 --> 00:29:14,640
Thank you so much.

686
00:29:15,960 --> 00:29:16,920
Bon appetit.

687
00:29:17,000 --> 00:29:18,200
Thank you.
Merci.

688
00:29:18,280 --> 00:29:19,280
Thank you.

689
00:29:21,440 --> 00:29:24,120
This is not what I'm used
to from my local chippy.

690
00:29:24,200 --> 00:29:27,400
It looks like
fish and chips-ish.

691
00:29:27,480 --> 00:29:28,480
Where's the chips?

692
00:29:36,320 --> 00:29:37,320
It's ridiculous.

693
00:29:40,600 --> 00:29:42,600
It's quite hot.
There's a lot of chilli there.

694
00:29:44,840 --> 00:29:45,840
Wow.

695
00:29:47,080 --> 00:29:48,440
I don't understand.

696
00:29:48,520 --> 00:29:50,040
They've got chilli
on the fish

697
00:29:50,120 --> 00:29:52,280
and then they've also
got the chilli jam.

698
00:29:52,360 --> 00:29:54,600
There's something
under there that resembles a chip.

699
00:29:55,880 --> 00:29:58,000
Just crispy bits of skin.

700
00:30:19,920 --> 00:30:24,480
If this risotto's
anywhere near good,

701
00:30:24,560 --> 00:30:26,160
it's going to is going
to kill Simone.

702
00:30:28,200 --> 00:30:29,360
I can't wait.

703
00:30:43,880 --> 00:30:46,960
So, which risotto was better?

704
00:30:48,800 --> 00:30:50,720
Give me a look at your bowl.

705
00:30:50,800 --> 00:30:52,080
Ooh.

706
00:30:52,160 --> 00:30:53,200
Was hungry.

707
00:30:53,280 --> 00:30:55,960
(LAUGHS)

708
00:30:56,040 --> 00:30:57,600
Was it better than yours?

709
00:30:57,680 --> 00:31:00,480
The rice was cooked well.

710
00:31:00,560 --> 00:31:02,520
I feel like flavour-wise, it was...

711
00:31:02,600 --> 00:31:04,680
No, no, no. Just...

712
00:31:04,760 --> 00:31:06,080
Like overall.
Yeah.

713
00:31:08,800 --> 00:31:11,760
A cooked risotto
is better than an uncooked risotto.

714
00:31:14,240 --> 00:31:18,360
But it was missing the elevation
for...to this-this risotto

715
00:31:18,440 --> 00:31:20,880
to be...to be a very good risotto.

716
00:31:20,960 --> 00:31:22,280
(LAUGHS)

717
00:31:22,360 --> 00:31:24,640
Clearly,
Simone and Viviana

718
00:31:24,720 --> 00:31:26,760
are definitely not over
that crap comment.

719
00:31:26,840 --> 00:31:27,960
Hey.
No, no.

720
00:31:28,040 --> 00:31:30,560
I think there was too much pepper.

721
00:31:30,640 --> 00:31:33,160
Mum, you should be
ashamed of yourself.

722
00:31:33,240 --> 00:31:35,080
(LAUGHS)

723
00:31:35,160 --> 00:31:38,880
The fried enoki on top
don't feel necessary

724
00:31:38,960 --> 00:31:40,760
to belong to the plates

725
00:31:40,840 --> 00:31:43,200
and you should have gone harder

726
00:31:43,280 --> 00:31:45,280
on-on Parmesan and butter.

727
00:31:47,080 --> 00:31:49,480
Yes, maybe
you can make a better risotto,

728
00:31:49,560 --> 00:31:50,840
but it should be more elevated.

729
00:31:50,920 --> 00:31:52,840
The flavour is not elevated enough.

730
00:31:52,920 --> 00:31:56,520
If you...if you slam my risotto,
then you expect it to come the day

731
00:31:56,600 --> 00:31:58,880
after with a...with a bang risotto.

732
00:31:58,960 --> 00:32:00,120
That was not...That was not...

733
00:32:00,200 --> 00:32:02,200
definitely not a bang risotto
for sure.

734
00:32:05,000 --> 00:32:06,400
Janey and Maddie?

735
00:32:06,480 --> 00:32:09,920
Look, I love my fish
and I love my chips.

736
00:32:10,000 --> 00:32:11,720
The fish is a little tasteless.

737
00:32:11,800 --> 00:32:16,200
The salad is completely
has nothing going for it.

738
00:32:16,280 --> 00:32:20,960
And why are they also doubling up
on the chilli on the fish?

739
00:32:21,040 --> 00:32:24,000
For me, this dish
just really lacked seasoning.

740
00:32:24,080 --> 00:32:27,320
Overall, I think the fish

741
00:32:27,400 --> 00:32:28,520
I don't think was seasoned enough.

742
00:32:28,600 --> 00:32:31,040
It is a competition
and someone

743
00:32:31,120 --> 00:32:32,480
is going to be eliminated

744
00:32:32,560 --> 00:32:34,000
by the end of tomorrow night.

745
00:32:35,120 --> 00:32:36,920
You know, give us some more chips.

746
00:32:37,000 --> 00:32:39,400
Don't bother with a bit of skin
'cause it doesn't taste

747
00:32:39,480 --> 00:32:41,280
like anything except
for something crunchy.

748
00:32:41,360 --> 00:32:44,040
It's fine to have a twist,
but make it a good twist.

749
00:32:45,280 --> 00:32:46,320
I thought it was tasty,

750
00:32:46,400 --> 00:32:48,720
but I'm just not sure
that all the bits and pieces

751
00:32:48,800 --> 00:32:50,400
worked so well together.

752
00:32:50,480 --> 00:32:52,440
I'm not getting much
of a twist here.

753
00:32:52,520 --> 00:32:55,200
It's grilled fish salad
and two potato sticks.

754
00:32:55,280 --> 00:32:57,840
They weren't even chips.
They're quite soft.

755
00:32:57,920 --> 00:32:59,200
I agree with the fact

756
00:32:59,280 --> 00:33:01,680
that I think doing
the chilli on the fish,

757
00:33:01,760 --> 00:33:05,520
I think are kind of blew a lot of
the other flavours away from that.

758
00:33:05,600 --> 00:33:08,000
It was a bit like
we're-we're coming off the bottom.

759
00:33:08,080 --> 00:33:09,440
(LAUGHS)

760
00:33:10,640 --> 00:33:12,440
So after the entree,

761
00:33:12,520 --> 00:33:14,440
your thoughts on
who's going to be at the bottom

762
00:33:14,520 --> 00:33:16,480
of the leaderboard
at the end of the night?

763
00:33:16,560 --> 00:33:19,680
I think Rob and Liam's spring rolls

764
00:33:19,760 --> 00:33:20,960
we're slightly better than this.

765
00:33:21,040 --> 00:33:23,480
So, I think the boys
were ahead for now.

766
00:33:23,560 --> 00:33:27,560
I would say, for me,
it's pretty on par with the boys.

767
00:33:27,640 --> 00:33:29,160
It's a start.

768
00:33:29,240 --> 00:33:32,640
Yeah, I think they're pretty even
to start the meal.

769
00:33:32,720 --> 00:33:35,800
Oh, Janey
and mad saying it's on par.

770
00:33:35,880 --> 00:33:39,360
Look, it's just strategic.

771
00:33:39,440 --> 00:33:41,200
She just offends everyone.

772
00:33:46,720 --> 00:33:50,120
Mike and Pete, for entree
chose the fish and chips

773
00:33:50,200 --> 00:33:51,480
with chilli sauce.

774
00:33:55,520 --> 00:33:57,200
I'm a bit...

775
00:33:57,280 --> 00:33:58,680
Actually, I'm very underwhelmed.

776
00:34:02,760 --> 00:34:05,520
The cooking of fish was good,
but it's bland.

777
00:34:05,600 --> 00:34:07,800
There's no seasoning except chilli.

778
00:34:07,880 --> 00:34:11,720
Even the potato chips are...
they're not crispy.

779
00:34:11,800 --> 00:34:16,400
They're chunky, not crispy,
and there's no salt on either.

780
00:34:16,480 --> 00:34:18,200
There's beautiful ingredients
in this salad,

781
00:34:18,280 --> 00:34:21,440
but undressed, unseasoned.

782
00:34:21,520 --> 00:34:22,840
I know there's a lot of work
on here,

783
00:34:22,920 --> 00:34:26,160
but this dish
doesn't sing to me at all.

784
00:34:30,320 --> 00:34:33,040
Mike and Pete,
I chose mushroom risotto.

785
00:34:35,440 --> 00:34:37,680
So, it's the second risotto
I've had this week.

786
00:34:37,760 --> 00:34:39,640
Cooking of the rice
was done really well.

787
00:34:41,320 --> 00:34:43,360
One of the highlights
was those field mushrooms

788
00:34:43,440 --> 00:34:44,600
that you've cooked in the butter

789
00:34:44,680 --> 00:34:46,560
and seasoned
and they were just on top.

790
00:34:48,000 --> 00:34:52,040
But the sauce
that I had in the first risotto

791
00:34:52,120 --> 00:34:54,720
had a lot more oomph
and a bit more flavour.

792
00:34:56,520 --> 00:34:58,400
I wanted more Parmesan
and more butter.

793
00:34:59,960 --> 00:35:01,200
Did I enjoy it as a risotto?

794
00:35:01,280 --> 00:35:04,360
I did, but I wanted more mushroom
in that risotto.

795
00:35:06,800 --> 00:35:09,200
Obviously,
it didn't have enough balls.

796
00:35:09,280 --> 00:35:11,080
Mm-hm.

797
00:35:11,160 --> 00:35:12,160
Thank you, gents.

798
00:35:12,240 --> 00:35:13,240
Thank you.
Thank you.

799
00:35:13,320 --> 00:35:14,280
Thanks, guys.
Thank you.

800
00:35:14,360 --> 00:35:15,360
Thank you, guys.

801
00:35:18,000 --> 00:35:19,840
Always hard to hear feedback

802
00:35:19,920 --> 00:35:22,280
like that when you
put so much effort

803
00:35:22,360 --> 00:35:23,320
into a dish.

804
00:35:23,400 --> 00:35:24,400
I-I've got...

805
00:35:24,480 --> 00:35:26,600
I've got nothing much to say
about it, to be honest.

806
00:35:26,680 --> 00:35:29,280
Very hard to pull yourself

807
00:35:29,360 --> 00:35:31,720
out of a bit of a funk.

808
00:35:31,800 --> 00:35:36,120
And I put as much love
in that risotto as I could.

809
00:35:36,200 --> 00:35:39,960
Look, I respect Colin's critique,

810
00:35:40,040 --> 00:35:41,920
but I don't know
how much more mushroom

811
00:35:42,000 --> 00:35:43,600
I would've put in there.

812
00:35:43,680 --> 00:35:47,920
But Pete, we're in the top five
in Australia of home cooks.

813
00:35:48,000 --> 00:35:49,720
Yeah, look.
And we've come so far.

814
00:35:49,800 --> 00:35:50,760
I just wanted this night

815
00:35:50,840 --> 00:35:53,160
to be smashed
out of the ballpark mate.

816
00:35:53,240 --> 00:35:56,760
With that first critique,
it's not going to be.

817
00:35:56,840 --> 00:35:58,640
No.

818
00:35:58,720 --> 00:36:00,840
We're just going
to hold our heads up high

819
00:36:00,920 --> 00:36:03,640
and we're going to smash the mains.

820
00:36:03,720 --> 00:36:09,200
Dust-dust off the shoulders
and let's move forward.

821
00:36:09,280 --> 00:36:12,200
We've got the four
that are about the same size.

822
00:36:12,280 --> 00:36:13,920
For main one, we're serving

823
00:36:14,000 --> 00:36:17,040
cauliflower steak
with cannellini bean puree

824
00:36:17,120 --> 00:36:18,640
with chimichurri.

825
00:36:18,720 --> 00:36:21,160
Cauliflower basically
has no flavour really.

826
00:36:21,240 --> 00:36:23,240
We have to pack it with spices.

827
00:36:23,320 --> 00:36:27,920
So I'm just basing this,
letting the rub go through.

828
00:36:28,000 --> 00:36:31,920
Think Middle Eastern, Egyptian,

829
00:36:32,000 --> 00:36:34,080
turmeric, cumin,

830
00:36:34,160 --> 00:36:36,800
all those beautiful
Middle Eastern spices.

831
00:36:36,880 --> 00:36:38,200
Yeah.

832
00:36:38,280 --> 00:36:40,200
Well, we need to bang
the flavour into it, don't we?

833
00:36:40,280 --> 00:36:41,920
Yeah, we sure do.

834
00:36:42,000 --> 00:36:45,600
This is a risk putting
a vegetarian dish on the menu,

835
00:36:45,680 --> 00:36:47,840
but it is the Ultimate
Instant Restaurant round.

836
00:36:47,920 --> 00:36:50,840
We are trying to push ourselves
out of our comfort zone

837
00:36:50,920 --> 00:36:52,560
because now
that we're top five,

838
00:36:52,640 --> 00:36:54,320
we want to win this thing.

839
00:36:54,400 --> 00:36:57,720
So these cauliflower steaks
need to be punchy.

840
00:36:57,800 --> 00:36:59,640
They need to have lots
and lots of flavour.

841
00:36:59,720 --> 00:37:03,160
So the cauliflower
is just for Rob and Liam.

842
00:37:03,240 --> 00:37:06,920
Yeah, we know exactly
what they're doing.

843
00:37:07,000 --> 00:37:08,160
They're playing the game.

844
00:37:09,480 --> 00:37:12,880
I think
they're not going to like it.

845
00:37:14,280 --> 00:37:16,360
They're meat boys,
not cauliflower boys.

846
00:37:17,640 --> 00:37:18,640
I think it's fair to say

847
00:37:18,720 --> 00:37:20,280
that Rob and Liam are hoping

848
00:37:20,360 --> 00:37:22,400
that we don't score
as well as them.

849
00:37:24,040 --> 00:37:26,880
So, are they going to push this game

850
00:37:26,960 --> 00:37:28,640
and score a little bit unfairly
to see

851
00:37:28,720 --> 00:37:29,880
if they can prop themselves up?

852
00:37:29,960 --> 00:37:30,960
I don't know.

853
00:37:33,800 --> 00:37:34,840
Rob and Liam,

854
00:37:34,920 --> 00:37:38,440
you're the only team
to order a cauliflower steak.

855
00:37:40,200 --> 00:37:41,640
Yeah.

856
00:37:41,720 --> 00:37:43,680
Why did you order the cauliflower?

857
00:37:43,760 --> 00:37:45,200
You guys are meat eaters.

858
00:37:46,640 --> 00:37:48,840
It's not something I normally order.

859
00:37:48,920 --> 00:37:51,200
And I figured, why not?

860
00:37:53,240 --> 00:37:56,120
I think there's a bit of a room
for error to go wrong on this dish.

861
00:37:56,200 --> 00:37:57,840
We need a big fail.

862
00:37:57,920 --> 00:38:00,000
There's a lot of flavour
they've got to inject in there.

863
00:38:00,080 --> 00:38:01,040
Do you know what I mean?

864
00:38:01,120 --> 00:38:02,440
Like that flavour
you won't get from a meat.

865
00:38:02,520 --> 00:38:05,680
It's their strategy,
darling, order food that you hate.

866
00:38:05,760 --> 00:38:08,480
That makes sense.
Doesn't? Perfect sense.

867
00:38:08,560 --> 00:38:10,440
But hopefully, it's terrible.

868
00:38:10,520 --> 00:38:12,560
(LAUGHS)

869
00:38:12,640 --> 00:38:16,520
We really need these guys
to have a tough day,

870
00:38:16,600 --> 00:38:18,440
a very tough day
in the restaurant.

871
00:38:21,840 --> 00:38:25,320
Mike, while you do that,
I'm curing the prawns.

872
00:38:25,400 --> 00:38:27,680
These are the ones
that are going to sit nice and proud

873
00:38:27,760 --> 00:38:28,800
onto the plate.

874
00:38:28,880 --> 00:38:31,520
So, two part salt to one part sugar.
Yeah.

875
00:38:31,600 --> 00:38:33,480
The squid ink pasta with king prawns

876
00:38:33,560 --> 00:38:36,680
will be served
with some cured king prawns

877
00:38:36,760 --> 00:38:39,400
and some prawns that are being
cooked through the sauce.

878
00:38:39,480 --> 00:38:43,160
So, I'm going to let these prawns
roll sit in the fridge.

879
00:38:43,240 --> 00:38:44,920
Just want to make it
as tight as I can.

880
00:38:46,080 --> 00:38:49,120
Alright, my prawns are curing
for 30 minutes.

881
00:38:49,200 --> 00:38:50,840
I just wanna taste that sauce.

882
00:38:50,920 --> 00:38:54,360
The sauce should be rich
in that prawn bisque,

883
00:38:54,440 --> 00:38:56,720
salty and perfectly balanced.

884
00:38:56,800 --> 00:38:59,160
Mike, given the feedback
that we have for this entree,

885
00:38:59,240 --> 00:39:02,400
obviously,
seasoning is the main thing

886
00:39:02,480 --> 00:39:03,560
that we need to look at.

887
00:39:07,280 --> 00:39:08,440
How do you find that?

888
00:39:12,000 --> 00:39:13,440
It's a little bit sweet.

889
00:39:16,480 --> 00:39:19,520
I've actually never experienced
a sauce this sweet before.

890
00:39:19,600 --> 00:39:24,480
A sauce or a sugo
should not be that sweet.

891
00:39:31,400 --> 00:39:32,480
What are you thinking?

892
00:39:33,800 --> 00:39:35,800
(BLEEP)

893
00:39:35,880 --> 00:39:40,000
I am struggling
with the sauce.

894
00:39:40,080 --> 00:39:42,440
That sweetness
is kind of overpowering.

895
00:39:44,400 --> 00:39:45,880
which is just coming
from the tomatoes.

896
00:39:45,960 --> 00:39:48,160
Just coming
from the three cherry tomatoes.

897
00:39:48,240 --> 00:39:50,200
If we can't get this balance right,

898
00:39:50,280 --> 00:39:52,080
we are in big trouble.

899
00:39:52,160 --> 00:39:55,440
The entree
wasn't up to standard at all.

900
00:39:55,520 --> 00:39:57,400
We have to nail the mains.

901
00:39:57,480 --> 00:39:59,640
This has to be perfect
because you know what?

902
00:39:59,720 --> 00:40:01,280
We do wanna win this.

903
00:40:01,360 --> 00:40:03,560
I'm at a bit of a loss
as to how to...

904
00:40:03,640 --> 00:40:05,440
Bring it back.
..kind of get this balance.

905
00:40:05,520 --> 00:40:08,320
I'm just second guessing myself.

906
00:40:08,400 --> 00:40:10,400
No time second guessing yourself.

907
00:40:10,480 --> 00:40:13,160
This is, like, bad.

908
00:40:18,000 --> 00:40:20,760
In Perth, at the Twisted Lemons,

909
00:40:20,840 --> 00:40:23,360
Mike and Pete
are feeling the squeeze.

910
00:40:23,440 --> 00:40:25,040
I'm had a bit of a loss
as to how to...

911
00:40:25,120 --> 00:40:26,080
Bring it back.

912
00:40:26,160 --> 00:40:28,200
The vibe in the kitchen has soured

913
00:40:28,280 --> 00:40:31,170
now that the boys have discovered
that their pasta sauce is too sweet.

914
00:40:31,180 --> 00:40:32,480
I've never had a sauce

915
00:40:32,560 --> 00:40:34,200
that is...
that is that sweet.

916
00:40:34,280 --> 00:40:36,120
Maybe add a dash of cream to it.

917
00:40:36,200 --> 00:40:38,280
It would just bring it down a bit.

918
00:40:38,360 --> 00:40:40,600
OK.
You are the cream person.

919
00:40:40,680 --> 00:40:42,760
I don't really play
with cream in pasta sauces.

920
00:40:42,840 --> 00:40:44,440
I do.
I love cream and pasta sauce.

921
00:40:44,520 --> 00:40:47,440
I have to trust my instincts.
I've done this before.

922
00:40:47,520 --> 00:40:48,680
It's all gonna come together

923
00:40:48,760 --> 00:40:50,320
and that sauce
is going to be spot on.

924
00:40:50,400 --> 00:40:53,880
I'm very concerned
about putting some cream in,

925
00:40:53,960 --> 00:40:55,920
that it might change
the flavour profile.

926
00:40:56,000 --> 00:40:57,200
It's like-like a tablespoon.

927
00:40:57,280 --> 00:40:58,640
You watch.

928
00:40:58,720 --> 00:41:00,160
I can see how concerned Pete

929
00:41:00,240 --> 00:41:02,280
is and I'm thinking,

930
00:41:02,360 --> 00:41:03,360
don't worry about it.

931
00:41:03,440 --> 00:41:04,440
I've got this.

932
00:41:07,640 --> 00:41:09,680
The sauce isn't hitting
the mark for me, I'm afraid.

933
00:41:09,760 --> 00:41:12,720
Just to be honest, I actually think
we're in a bit of trouble.

934
00:41:16,200 --> 00:41:21,200
OK, ladies, of course.
What did you order we order?

935
00:41:21,280 --> 00:41:24,120
The squid ink pasta
with the king prawns.

936
00:41:24,200 --> 00:41:25,240
Yep.

937
00:41:25,320 --> 00:41:27,680
Pasta prawns together, wonderful.

938
00:41:27,760 --> 00:41:30,040
You know, you want the prawns
not to be on their own.

939
00:41:30,120 --> 00:41:33,735
They need to be all combined
in a beautiful flavour together.

940
00:41:33,765 --> 00:41:36,880
Simone and Viviana,
you guys know about pasta.

941
00:41:36,960 --> 00:41:39,520
You've made some amazing pasta
in this competition.

942
00:41:39,600 --> 00:41:42,480
What's your expectation
on this squid ink pasta?

943
00:41:42,560 --> 00:41:45,840
From them,
I'm expecting a very strong flavour

944
00:41:45,920 --> 00:41:50,040
of garlic and chilli and maybe
they might add some zucchini in it.

945
00:41:50,120 --> 00:41:51,280
Just to finish.

946
00:41:51,360 --> 00:41:52,440
Just to finish some zucchini.

947
00:41:52,520 --> 00:41:53,880
Prawn and zucchini, you know.
Prawn and zucchini.

948
00:41:53,960 --> 00:41:55,040
(SPEAKS ITALIAN)

949
00:41:55,120 --> 00:41:56,520
Very good.

950
00:41:56,600 --> 00:42:00,400
Obviously, we know Italian food
and we can judge it better

951
00:42:00,480 --> 00:42:03,000
because we know
what are we talking about?

952
00:42:03,080 --> 00:42:05,160
You've had a hiccup
with your pasta last.

953
00:42:05,240 --> 00:42:06,200
Yeah.

954
00:42:06,280 --> 00:42:08,960
So, who do you think is going
to make better pasta of you two?

955
00:42:09,040 --> 00:42:10,040
Them or you?

956
00:42:11,200 --> 00:42:13,600
Maybe (INDISTINCT).

957
00:42:19,240 --> 00:42:22,920
So Mike, I'm just unravelling
the cured prawns,

958
00:42:23,000 --> 00:42:25,600
cured with salt and sugar

959
00:42:25,680 --> 00:42:28,440
so that I can taste it
with the sauce and see

960
00:42:28,520 --> 00:42:31,480
if we've got that balance
that we desperately need.

961
00:42:31,560 --> 00:42:33,680
The exciting thing
about the squid ink pasta

962
00:42:33,760 --> 00:42:35,720
is we are putting
a bit of a modern twist,

963
00:42:35,800 --> 00:42:39,440
which should be
salty, cured and delicate.

964
00:42:39,520 --> 00:42:43,680
We got 4, 8, 12, 16.
That's two each.

965
00:42:43,760 --> 00:42:46,680
Cured prawns are here ready to go.

966
00:42:47,960 --> 00:42:51,680
As for the sauce,
how's that kind of tasting, Mike?

967
00:42:51,760 --> 00:42:53,600
Yeah, it's not bad.

968
00:42:53,680 --> 00:42:56,120
Do you like it?
You don't like it?

969
00:42:56,200 --> 00:42:59,640
I'm not a massive fan of it.
I'm feeling nervous, Mike.

970
00:42:59,720 --> 00:43:02,320
Pete, the sauce is gonna be good.

971
00:43:02,400 --> 00:43:04,800
Don't worry about the sauce.
It's gonna be amazing.

972
00:43:04,880 --> 00:43:07,160
Once the pasta's tossed
through the sauce,

973
00:43:07,240 --> 00:43:09,400
the flavour from the pasta
and the sauce

974
00:43:09,480 --> 00:43:11,200
will all come together.

975
00:43:11,280 --> 00:43:13,640
You're going to have
that squid ink pasta

976
00:43:13,720 --> 00:43:15,440
that's quite salty on its own.

977
00:43:15,520 --> 00:43:16,480
You've got the prawns,

978
00:43:16,560 --> 00:43:18,000
so you want to have this subtle

979
00:43:18,080 --> 00:43:19,600
seafood taste running through it.

980
00:43:19,680 --> 00:43:22,040
I'm just going to toss a
little bit of the sauce through now.

981
00:43:22,120 --> 00:43:23,920
Yeah.
Mike is super confident.

982
00:43:23,930 --> 00:43:24,310
I'm not feeling it myself.

983
00:43:24,320 --> 00:43:27,440
So Mike, I'm just plating up
these rounds of pasta.

984
00:43:27,520 --> 00:43:30,080
Look, we've got a tough crowd
tonight with this pasta.

985
00:43:30,160 --> 00:43:33,440
Simone and Viviana,
all they do is eat Italian food.

986
00:43:33,520 --> 00:43:34,720
Yeah.

987
00:43:34,800 --> 00:43:37,080
There would be
a high expectation from them,

988
00:43:37,160 --> 00:43:39,960
so this pasta needs to be amazing.

989
00:43:40,040 --> 00:43:42,920
You got more sauce in there.
It needs more sauce.

990
00:43:43,000 --> 00:43:44,080
I'm just going to put a little bit

991
00:43:44,160 --> 00:43:45,840
of the sauce on top of the pasta.

992
00:43:45,920 --> 00:43:47,040
It needs more sauce.

993
00:43:47,120 --> 00:43:49,080
Because I'm not so confident
with the sauce,

994
00:43:49,160 --> 00:43:52,400
I'm not putting as much sauce
on the plate.

995
00:43:52,480 --> 00:43:56,280
I love plating up this dish.
Bean puree on the plate,

996
00:43:56,360 --> 00:44:00,320
the cauliflower on top,
the chimichurri on top.

997
00:44:00,400 --> 00:44:02,280
The flavour should be soaking in.

998
00:44:02,360 --> 00:44:04,560
Does it look the way
you want it to, Mike?

999
00:44:04,640 --> 00:44:05,800
Of course, it does.

1000
00:44:05,880 --> 00:44:09,560
This dish is a banging dish,
full of flavour, full of punch.

1001
00:44:09,640 --> 00:44:12,440
And the sprinkle
of the crispy chickpeas.

1002
00:44:12,520 --> 00:44:13,560
And we're done.

1003
00:44:13,640 --> 00:44:16,200
I'm feeling super confident
about this cauliflower steak dish.

1004
00:44:16,280 --> 00:44:18,440
I mean, I know
the flavours are in there,

1005
00:44:18,520 --> 00:44:20,560
but it's basically a vegan meal.

1006
00:44:20,640 --> 00:44:22,880
I don't know how guests
are going to perceive this.

1007
00:44:22,960 --> 00:44:25,480
I'll just scatter
the cured prawns around...

1008
00:44:25,560 --> 00:44:26,760
Yeah.

1009
00:44:26,840 --> 00:44:29,800
..as well as the prawns
that are in the sauce.

1010
00:44:29,880 --> 00:44:33,160
I'm feeling extra nervous
about the pasta.

1011
00:44:33,240 --> 00:44:35,560
I'm not usually
one to second guess myself,

1012
00:44:35,640 --> 00:44:38,560
so it's a real struggle
at this point in time.

1013
00:44:38,640 --> 00:44:40,000
Manu, Colin.

1014
00:44:40,080 --> 00:44:41,200
Colin, let's go.
Let's go.

1015
00:44:43,400 --> 00:44:46,360
(INTENSE MUSIC)

1016
00:44:55,480 --> 00:44:56,840
Main is served.

1017
00:44:59,680 --> 00:45:00,680
Thank you.

1018
00:45:06,000 --> 00:45:07,280
Thanks, Mikey.

1019
00:45:07,360 --> 00:45:08,360
You're welcome.

1020
00:45:13,120 --> 00:45:15,120
This is a huge piece of cauliflower.

1021
00:45:16,480 --> 00:45:17,920
It's like a big rib eye.

1022
00:45:18,000 --> 00:45:19,720
Except it's not a rib eye.

1023
00:45:19,800 --> 00:45:21,480
Shame.
Shame.

1024
00:45:23,200 --> 00:45:24,360
Thank you.

1025
00:45:24,440 --> 00:45:26,320
Ladies first.
Thank you.

1026
00:45:26,400 --> 00:45:28,000
You're welcome.
Thank you so much.

1027
00:45:30,200 --> 00:45:32,840
Interesting looking dish,
our squid ink pasta.

1028
00:45:32,920 --> 00:45:34,240
And there's some raw bits.

1029
00:45:52,000 --> 00:45:54,680
Putting a vegetarian dish
on the menu,

1030
00:45:54,760 --> 00:45:56,960
I think is like a significant risk.

1031
00:45:57,040 --> 00:45:58,120
And of course,

1032
00:45:58,200 --> 00:45:59,240
I've been stressing up

1033
00:45:59,320 --> 00:46:01,040
over the sauce for an hour.

1034
00:46:03,920 --> 00:46:06,720
I dunno how they are going
to be received.

1035
00:46:06,800 --> 00:46:09,080
We've got some really tough critics
around the table.

1036
00:46:10,240 --> 00:46:11,280
This could hurt us.

1037
00:46:16,520 --> 00:46:18,320
At the Twisted Lemons,

1038
00:46:18,400 --> 00:46:20,560
Mike and Pete have just served

1039
00:46:20,640 --> 00:46:23,120
cauliflower steak with chimichurri

1040
00:46:23,200 --> 00:46:24,320
and squid ink pasta

1041
00:46:24,400 --> 00:46:27,200
with king prawns for main.

1042
00:46:27,280 --> 00:46:30,360
They're banking their risky
delights will reward them

1043
00:46:30,440 --> 00:46:33,560
with a spot on the leaderboard
above the Italians.

1044
00:46:49,440 --> 00:46:51,240
Thank you.
Thank you.

1045
00:46:51,320 --> 00:46:52,320
Enjoy.

1046
00:46:52,400 --> 00:46:54,520
Thank you.
Bon appetit.

1047
00:46:54,600 --> 00:46:55,760
Grazie.

1048
00:46:55,840 --> 00:46:58,800
(INTENSE MUSIC)

1049
00:47:05,800 --> 00:47:08,160
I think they've got a lot
to do here to make us

1050
00:47:08,240 --> 00:47:10,040
enjoy this cauliflower steak.

1051
00:47:10,120 --> 00:47:12,200
We're not going to do
anything unfair,

1052
00:47:12,280 --> 00:47:13,600
but we're definitely
going to concentrate

1053
00:47:13,680 --> 00:47:14,920
on critiquing this food.

1054
00:47:22,520 --> 00:47:24,080
There's not a lot of flavour
in the pasta.

1055
00:47:24,160 --> 00:47:25,600
They should've mixed
the sauce through.

1056
00:47:25,680 --> 00:47:26,880
Look at that.

1057
00:47:26,960 --> 00:47:29,240
There's not enough flavour
in this pasta

1058
00:47:29,320 --> 00:47:31,160
and there's hardly any sauce.

1059
00:47:31,240 --> 00:47:33,120
It tastes all a bit mushy.

1060
00:47:36,560 --> 00:47:38,520
(SPEAKS ITALIAN)

1061
00:47:44,600 --> 00:47:47,840
I think having the pasta
separately and the sauce on top

1062
00:47:47,920 --> 00:47:50,240
was a huge mistake
because I literally

1063
00:47:50,320 --> 00:47:54,320
just had one big clump
of stuck pasta together.

1064
00:47:54,400 --> 00:47:56,920
And this prawn pasta,
more prawns please.

1065
00:47:57,000 --> 00:47:58,800
It just wasn't enough for me.

1066
00:47:58,880 --> 00:47:59,880
Disappointing.

1067
00:48:01,200 --> 00:48:03,760
This dish of pasta
was missing harmony.

1068
00:48:03,840 --> 00:48:07,120
I don't understand the purpose
of putting a raw prawn

1069
00:48:07,200 --> 00:48:09,600
as well as cooked prawn together.

1070
00:48:09,680 --> 00:48:10,640
Mmm.

1071
00:48:10,720 --> 00:48:13,520
I think just the thought
behind the pasta was wrong.

1072
00:48:13,600 --> 00:48:15,320
It was stress on the plate.

1073
00:48:15,400 --> 00:48:17,160
It was not well executed.

1074
00:48:19,480 --> 00:48:20,840
So, Simone and Viviana,

1075
00:48:20,920 --> 00:48:23,520
do you remain the pasta king
and queen?

1076
00:48:25,280 --> 00:48:26,880
Yeah.

1077
00:48:26,960 --> 00:48:28,920
In a good day, you cannot beat us.

1078
00:48:29,000 --> 00:48:30,200
No-one is better than us.

1079
00:48:30,280 --> 00:48:31,520
When we're doing good...

1080
00:48:31,600 --> 00:48:33,600
No.
..impossible to beat us.

1081
00:48:33,680 --> 00:48:34,640
Because we...

1082
00:48:34,720 --> 00:48:36,480
Raining from the sky.

1083
00:48:36,560 --> 00:48:39,240
Rob and Liam,
you had cauliflower steak.

1084
00:48:39,320 --> 00:48:40,680
Are you happy with your choice?

1085
00:48:40,760 --> 00:48:45,000
That chimichurri is such an
awesome addition to any steak.

1086
00:48:45,080 --> 00:48:46,200
It was good,

1087
00:48:46,280 --> 00:48:48,480
but I feel like
that cauliflower to me

1088
00:48:48,560 --> 00:48:51,320
was completely underseasoned
and wasn't much flavour.

1089
00:48:51,400 --> 00:48:53,000
Mine was, like, undercooked.

1090
00:48:53,080 --> 00:48:54,480
The centre of mine was,
like, really hard.

1091
00:48:54,560 --> 00:48:57,400
I think that cauliflower,
it's just too big a slab.

1092
00:48:59,120 --> 00:49:00,480
I wouldn't order it again.

1093
00:49:00,560 --> 00:49:02,600
So, it was the fail for you?

1094
00:49:02,680 --> 00:49:04,640
I don't like it.

1095
00:49:04,720 --> 00:49:07,240
This is not a dish
I've enjoyed at all.

1096
00:49:07,320 --> 00:49:09,640
The critiques of the pasta
were pretty average.

1097
00:49:09,720 --> 00:49:11,840
A few things done wrong,
not enough sauce.

1098
00:49:11,920 --> 00:49:13,800
I'm feeling like Liam
and I have a chance here.

1099
00:49:18,200 --> 00:49:19,160
We're nervous.

1100
00:49:19,240 --> 00:49:21,560
And the thing is, you're always
going to be nervous no matter

1101
00:49:21,640 --> 00:49:22,640
how good the dish is.

1102
00:49:22,720 --> 00:49:23,400
But when you've got that
little bit of seed of doubt like

1103
00:49:23,410 --> 00:49:24,480
I do with a pasta,
I'm feeling extra nervous.

1104
00:49:26,160 --> 00:49:29,840
Mike and Pete, I chose
squid ink pasta with king prawns.

1105
00:49:29,920 --> 00:49:34,520
Now, I'm a big fan of a rustic
dish full of flavour

1106
00:49:34,600 --> 00:49:38,600
and then I get my dainty
little twist of pasta

1107
00:49:38,680 --> 00:49:40,120
with the sauce over the top,

1108
00:49:40,200 --> 00:49:42,360
some cured prawns on the side.

1109
00:49:42,440 --> 00:49:44,000
I understand
what you're trying to do.

1110
00:49:44,080 --> 00:49:45,640
It's Ultimate Instant Restaurants.

1111
00:49:45,720 --> 00:49:48,240
We're trying to step a little bit
outside our comfort zone,

1112
00:49:48,320 --> 00:49:50,720
but you were holding back
in the love.

1113
00:49:52,880 --> 00:49:56,160
I actually quite like the sauce,
but do you know what I want?

1114
00:49:56,240 --> 00:49:57,240
I want more sauce.

1115
00:49:59,440 --> 00:50:05,240
I want dripping in sauce
from there to there, serve.

1116
00:50:05,320 --> 00:50:06,480
You held back on the love.

1117
00:50:06,560 --> 00:50:08,640
And you sort of went
with a bit of technique

1118
00:50:08,720 --> 00:50:11,360
and it was sort of
a half-half dish for me.

1119
00:50:11,440 --> 00:50:14,480
Disappointing hearing
that he wanted more sauce.

1120
00:50:14,560 --> 00:50:15,680
And in my head,

1121
00:50:15,760 --> 00:50:17,480
I'm just giving Mikey
a big hug.

1122
00:50:19,480 --> 00:50:23,000
Mike and Pete, for main,
I chose the cauliflower steak

1123
00:50:23,080 --> 00:50:26,800
with cannellini beans puree
and chimichurri.

1124
00:50:28,440 --> 00:50:32,000
That's quite ballsy to put
a vegetarian dish on the menu.

1125
00:50:34,600 --> 00:50:36,640
You make it very difficult for me,
gents.

1126
00:50:38,720 --> 00:50:42,400
When I saw this on the menu, I said,
"You guys are playing with fire."

1127
00:50:42,480 --> 00:50:47,920
It's a very awkward dish offer us,
but I loved it.

1128
00:50:50,160 --> 00:50:52,120
Ah. (LAUGHS)

1129
00:50:53,680 --> 00:50:56,160
The cauliflower steak,
it hold its shape.

1130
00:50:56,240 --> 00:50:59,240
It's a little firm,
but it falls apart on the sides.

1131
00:50:59,320 --> 00:51:01,000
It's got a good caramelisation.

1132
00:51:01,080 --> 00:51:03,360
The puree's smooth and delicious.

1133
00:51:03,440 --> 00:51:05,920
Chickpeas are crispy
and gives some texture.

1134
00:51:06,000 --> 00:51:07,360
Chimichurri just finished it all.

1135
00:51:09,000 --> 00:51:11,360
It's a risky dish
but I've got to say,

1136
00:51:11,440 --> 00:51:12,760
it just paid off for me.

1137
00:51:12,840 --> 00:51:16,200
I was so happy. Wow.
Yep.

1138
00:51:16,280 --> 00:51:19,600
Well, we backed ourselves
on this one and it paid off.

1139
00:51:19,680 --> 00:51:20,880
It paid off.

1140
00:51:20,960 --> 00:51:22,560
Alright. Thank you.

1141
00:51:22,640 --> 00:51:24,640
Thank you very much.
Thank you.

1142
00:51:26,760 --> 00:51:28,040
I'm not one to second guess

1143
00:51:28,120 --> 00:51:29,800
and I've been second
guessing everything.

1144
00:51:29,880 --> 00:51:32,240
I wasn't confident in that sauce
and I'm sorry,

1145
00:51:32,320 --> 00:51:33,320
we should have...

1146
00:51:33,400 --> 00:51:34,600
Put more sauce.

1147
00:51:34,680 --> 00:51:37,720
It's not the lofty heights
that we were hoping,

1148
00:51:37,800 --> 00:51:40,360
but it wasn't a total bomb for us.

1149
00:51:40,440 --> 00:51:41,640
And we're still in the game.

1150
00:51:42,880 --> 00:51:43,880
Alright, Mike.

1151
00:51:45,960 --> 00:51:48,800
You're going to brulee.
I'm going fruit salads.

1152
00:51:50,200 --> 00:51:52,560
Fruit salad?
Yeah.

1153
00:51:52,640 --> 00:51:56,440
The dessert we'll be serving
tonight will be creme brulee.

1154
00:51:56,520 --> 00:51:57,600
What a surprise,

1155
00:51:57,680 --> 00:51:59,600
Rob and Liam
ordered the creme brulee.

1156
00:51:59,680 --> 00:52:00,640
I know what they're doing.

1157
00:52:00,720 --> 00:52:02,600
They hardly touched
the steak cauliflower,

1158
00:52:02,680 --> 00:52:05,000
so I dunno
how they're going to go critiquing

1159
00:52:05,080 --> 00:52:07,320
considering Manu
gave such a glowing critique.

1160
00:52:07,400 --> 00:52:08,800
I think that's going
to be interesting. Right?

1161
00:52:08,880 --> 00:52:09,960
They hadn't even touched theirs, so.

1162
00:52:10,040 --> 00:52:11,640
We know that's Rob and Liam
play the game.

1163
00:52:11,720 --> 00:52:12,680
Yeah.

1164
00:52:12,760 --> 00:52:13,760
Who knows what's going to happen?

1165
00:52:15,840 --> 00:52:16,800
Around the table,

1166
00:52:16,880 --> 00:52:19,480
only one team chose the brulee,
Rob and Lim.

1167
00:52:19,560 --> 00:52:20,920
Why did you choose to brulee

1168
00:52:21,000 --> 00:52:23,160
when everyone else
had chosen the apple?

1169
00:52:23,240 --> 00:52:25,600
I was just hoping it's curdled.

1170
00:52:25,680 --> 00:52:29,400
That's what I'm banking going our
headquarters on is that's curdled.

1171
00:52:29,480 --> 00:52:31,600
We don't want to be going home
at the end of this round.

1172
00:52:31,680 --> 00:52:33,800
We're willing to do
whatever it takes to win

1173
00:52:33,880 --> 00:52:35,760
as long as
within the rules and fair.

1174
00:52:35,840 --> 00:52:37,200
You don't want to see people fail.

1175
00:52:37,280 --> 00:52:38,520
But you do.

1176
00:52:38,600 --> 00:52:41,000
At the same time,
I'm really hoping for it.

1177
00:52:41,080 --> 00:52:42,760
But if they don't fail, you fail.

1178
00:52:42,840 --> 00:52:43,840
Exactly.

1179
00:52:48,080 --> 00:52:50,280
Pete, I'm going to fire
this little baby up.

1180
00:52:51,600 --> 00:52:53,560
Look, desserts are the last dish

1181
00:52:53,640 --> 00:52:55,280
of the entire menu.

1182
00:52:55,360 --> 00:52:58,120
They are the last opportunity
to bump your scores up,

1183
00:52:58,200 --> 00:53:01,640
so it's really important to score
as well as possible

1184
00:53:01,720 --> 00:53:02,840
on our desserts.

1185
00:53:02,920 --> 00:53:05,880
Yeah. That's smoking, baby.

1186
00:53:05,960 --> 00:53:07,320
It's smoking too much.

1187
00:53:07,400 --> 00:53:08,840
Just go a little bit slower.

1188
00:53:08,920 --> 00:53:11,160
Give it a bit of time
to kind of heat up

1189
00:53:11,240 --> 00:53:13,000
and then just move it around yeah.

1190
00:53:13,080 --> 00:53:14,600
Yeah. OK.
It's good.

1191
00:53:14,680 --> 00:53:15,960
Rob and Liam should be worried

1192
00:53:16,040 --> 00:53:18,680
because no-one should be able
to complain about this.

1193
00:53:18,760 --> 00:53:22,160
And if they know creme brulee,
you've got to have burnt bits.

1194
00:53:24,600 --> 00:53:26,160
We're now over halfway

1195
00:53:26,240 --> 00:53:28,680
through the Ultimate
Instant Restaurants.

1196
00:53:30,000 --> 00:53:32,040
At the end of tonight,
here's where we stand.

1197
00:53:32,120 --> 00:53:36,520
We've got Rob and Liam,
Janey and Maddie, Mike and Pete.

1198
00:53:36,600 --> 00:53:39,080
One of these teams is going home.

1199
00:53:43,320 --> 00:53:45,080
Got to ask, who do we think
is gonna go home?

1200
00:53:47,000 --> 00:53:50,000
I would rather Rob
and Liam be eliminated.

1201
00:53:50,080 --> 00:53:52,640
From what I've seen
from them in headquarters,

1202
00:53:52,720 --> 00:53:54,080
they were consistent

1203
00:53:54,160 --> 00:53:57,360
and they put out a couple of dishes
that you guys really loved,

1204
00:53:57,440 --> 00:54:00,160
so I'd rather them go home.

1205
00:54:00,240 --> 00:54:02,160
Janey and Maddie,
not surprise there at all.

1206
00:54:02,240 --> 00:54:04,640
They wanna get rid of us,
course they do.

1207
00:54:04,720 --> 00:54:07,720
I would love to go against
Janey and Maddie in the final.

1208
00:54:07,800 --> 00:54:09,440
That'd be an easy day's work.

1209
00:54:09,520 --> 00:54:11,640
Simone and Viviana?

1210
00:54:11,720 --> 00:54:15,360
Strategically speaking,
I think would want Rob and Liam out,

1211
00:54:17,400 --> 00:54:20,680
but I feel like they deserve to be
in the finals to be honest.

1212
00:54:22,840 --> 00:54:25,680
I think it's really hard
for any of us to go, OK,

1213
00:54:25,760 --> 00:54:27,800
well you deserve it more than...

1214
00:54:27,880 --> 00:54:30,400
They deserve more because
they have more skills than you.

1215
00:54:32,760 --> 00:54:34,600
Oh really?

1216
00:54:36,080 --> 00:54:37,360
What are you basing that on?

1217
00:54:37,440 --> 00:54:39,120
Yeah, what skills
are we talking about?

1218
00:54:39,200 --> 00:54:41,640
We've always been the underdogs
in the competition.

1219
00:54:41,720 --> 00:54:44,040
People have dissed us
and to prove them wrong

1220
00:54:44,120 --> 00:54:47,120
is going to be so much fun.

1221
00:54:50,600 --> 00:54:51,600
If we're talking about skills.

1222
00:54:51,680 --> 00:54:53,360
I feel like mum
and I have a broader range

1223
00:54:53,440 --> 00:54:56,440
of a skillset than Rob and Liam.

1224
00:54:56,520 --> 00:55:00,160
Rob and Liam are the most
competitive team at the table.

1225
00:55:00,240 --> 00:55:03,200
They're really disappointed
they're on the bottom of the ladder

1226
00:55:03,280 --> 00:55:06,640
and they really, really
want this so badly.

1227
00:55:06,720 --> 00:55:08,720
Maybe we can have
this discussion again

1228
00:55:08,800 --> 00:55:09,880
after mum and I have cooked.

1229
00:55:09,960 --> 00:55:11,880
(LAUGHS)

1230
00:55:11,960 --> 00:55:13,760
I can't wait to say,
"See you later.

1231
00:55:13,840 --> 00:55:15,200
Pack your bags. Bye-Bye."

1232
00:55:21,400 --> 00:55:23,760
So far, Mike and Pete's menu

1233
00:55:23,840 --> 00:55:25,800
hasn't provided the knockout results

1234
00:55:25,880 --> 00:55:27,280
they were aiming for.

1235
00:55:27,360 --> 00:55:32,280
Now, all hopes are on the desserts
to deliver sweet success.

1236
00:55:32,360 --> 00:55:33,960
I'm gonna
have a look at this apple pie.

1237
00:55:34,040 --> 00:55:37,600
For dessert one,
we're serving a custard apple pie

1238
00:55:37,680 --> 00:55:39,720
with a vanilla bean ice cream.

1239
00:55:39,800 --> 00:55:42,400
How's it looking?
Yeah, looking good.

1240
00:55:42,480 --> 00:55:43,520
I think it's hard to know

1241
00:55:43,600 --> 00:55:45,480
where we are standing
on the leaderboard.

1242
00:55:45,560 --> 00:55:46,560
Taste it.

1243
00:55:46,640 --> 00:55:48,040
We've got some mixed reviews.

1244
00:55:48,120 --> 00:55:51,080
So, we need really good marks
for the dessert.

1245
00:55:51,160 --> 00:55:52,560
That's beautiful.

1246
00:55:52,640 --> 00:55:53,920
The pastry is really nice.

1247
00:55:54,000 --> 00:55:55,360
How's the apple texture?

1248
00:55:55,440 --> 00:55:56,760
It's got that little bit
of resistance,

1249
00:55:56,840 --> 00:55:57,880
which is what we're looking for.

1250
00:55:57,960 --> 00:55:59,040
Yeah.

1251
00:55:59,120 --> 00:56:02,000
My biggest concern
about the apple custard pie

1252
00:56:02,080 --> 00:56:04,360
is we'd like to have a bit
of firmness to the apple.

1253
00:56:04,440 --> 00:56:07,200
That's how we think an apple pie
should be.

1254
00:56:07,280 --> 00:56:08,240
Yeah, no.

1255
00:56:08,320 --> 00:56:10,240
Will that be well received
at the table?

1256
00:56:10,320 --> 00:56:12,320
We don't want to be the bottom
of the leaderboard,

1257
00:56:12,400 --> 00:56:14,960
so we just have to nail it.

1258
00:56:15,040 --> 00:56:17,320
Mike, I'm feeling really good
about the apple pie.

1259
00:56:17,400 --> 00:56:18,440
I'm not going to lie.

1260
00:56:18,520 --> 00:56:19,520
I'm happy with it too.

1261
00:56:23,280 --> 00:56:24,920
Mademoiselle.

1262
00:56:25,000 --> 00:56:27,240
Apple custard pie
with vanilla be ice cream.

1263
00:56:27,320 --> 00:56:28,560
I love this dessert.

1264
00:56:28,640 --> 00:56:31,680
I'm expecting the pastry
to be nice and crunchy.

1265
00:56:31,760 --> 00:56:33,880
I hope that the pie
is gonna be warm,

1266
00:56:33,960 --> 00:56:38,160
'cause I love the contrast
between been hot and cold.

1267
00:56:39,520 --> 00:56:43,720
We-we like a creamy ice cream
with a custard base

1268
00:56:43,800 --> 00:56:46,480
is our preferred, isn't it?

1269
00:56:46,560 --> 00:56:49,040
I think Mike and Pete
have the ability to do well.

1270
00:56:49,120 --> 00:56:51,760
Yeah, we've seen
their cannoli dessert was unreal.

1271
00:56:51,840 --> 00:56:53,840
So, we know they've got some
really good skills, um.

1272
00:56:53,920 --> 00:56:56,680
But I still think they can bomb
and get below us,

1273
00:56:56,760 --> 00:56:59,480
so it's a mixed emotions going in.

1274
00:56:59,560 --> 00:57:02,520
You guys are really
competitive, aren't you?

1275
00:57:02,600 --> 00:57:03,960
Yeah, we're competitive. Yeah.

1276
00:57:04,040 --> 00:57:05,000
100% competitive.

1277
00:57:05,080 --> 00:57:08,280
Like, I'm picturing tomorrow
night you read our place,

1278
00:57:08,360 --> 00:57:09,360
you're liking the food.

1279
00:57:09,440 --> 00:57:10,760
There's a cockroach on the floor.

1280
00:57:10,840 --> 00:57:12,320
You might pick it up,
pop it in the bog.

1281
00:57:12,400 --> 00:57:13,360
Mum!

1282
00:57:13,440 --> 00:57:14,880
"Hang on,
there's cockroach in my meal."

1283
00:57:14,960 --> 00:57:15,920
The only reason.

1284
00:57:16,000 --> 00:57:17,800
I'll put it back on the plates is
it came off the plate.

1285
00:57:17,880 --> 00:57:19,520
(LAUGHTER)

1286
00:57:19,600 --> 00:57:21,520
Janey and Maddie
should 100% be worried of it.

1287
00:57:21,600 --> 00:57:23,480
I would love
to be able to give a two.

1288
00:57:23,560 --> 00:57:24,520
That'd be alright.

1289
00:57:24,600 --> 00:57:26,560
But has anyone
ever done anything dodgy

1290
00:57:26,640 --> 00:57:28,280
or, like, lied to win?

1291
00:57:28,360 --> 00:57:29,640
No, I don't think so.

1292
00:57:29,720 --> 00:57:30,800
No?

1293
00:57:30,880 --> 00:57:33,600
It wouldn't feel good
if you didn't deserve to win it.

1294
00:57:33,680 --> 00:57:35,360
I got one.

1295
00:57:35,440 --> 00:57:40,560
I managed to successfully cheat
on a big accounting exam.

1296
00:57:40,640 --> 00:57:42,440
And I wrote on the back
of my school tie,

1297
00:57:42,520 --> 00:57:45,680
sat there, bang, bang, bang,
walked out, got myself up to it.

1298
00:57:45,760 --> 00:57:49,640
A minus baby,
on my test, didn't study.

1299
00:57:49,720 --> 00:57:51,760
That's it.
What? Oh, my god.

1300
00:57:51,840 --> 00:57:54,360
Liam, you know,
he's not always going to play fair,

1301
00:57:54,440 --> 00:57:55,440
I don't think.

1302
00:57:55,520 --> 00:57:56,480
It pissed me off

1303
00:57:56,560 --> 00:57:58,280
when people
didn't play by the rules.

1304
00:57:58,360 --> 00:57:59,600
So you never cheated?

1305
00:57:59,680 --> 00:58:01,560
Not in.
In like competition.

1306
00:58:01,640 --> 00:58:02,920
No.
Not a little bit?

1307
00:58:03,000 --> 00:58:04,080
Come on, like a little bit.

1308
00:58:04,160 --> 00:58:06,120
Never in sport.

1309
00:58:06,200 --> 00:58:09,520
Oh, hang on, hang on.
I have confession.

1310
00:58:09,600 --> 00:58:11,800
Here we go.
Oh, I'm listening.

1311
00:58:11,880 --> 00:58:14,280
When I played competition tennis,

1312
00:58:14,360 --> 00:58:17,560
sometimes a ball was
in and I called it out.

1313
00:58:17,640 --> 00:58:19,760
(REACTIONS)

1314
00:58:19,840 --> 00:58:21,640
You are dodgy.

1315
00:58:21,720 --> 00:58:24,080
That's dodgy.
I knew it. I knew it.

1316
00:58:24,160 --> 00:58:26,320
Of course,
who knows how far that'll go.

1317
00:58:26,400 --> 00:58:28,120
Finally found common
ground with Janey,

1318
00:58:28,200 --> 00:58:29,720
even though it was like
getting blood out of stone.

1319
00:58:29,800 --> 00:58:30,760
We've got there.

1320
00:58:30,840 --> 00:58:32,120
Shame.

1321
00:58:32,200 --> 00:58:34,720
Yes, Janey. I love that.
Yeah.

1322
00:58:34,800 --> 00:58:36,400
She'll be looking
for a new tennis club I think.

1323
00:58:36,480 --> 00:58:37,960
Watch out for the scoring.

1324
00:58:39,240 --> 00:58:41,320
No, no, no, no, no.

1325
00:58:41,400 --> 00:58:42,440
Smell fishy.

1326
00:58:42,520 --> 00:58:44,480
(LAUGHTER)

1327
00:58:45,640 --> 00:58:48,600
It's absolute proof
tonight that everybody

1328
00:58:48,680 --> 00:58:52,040
will do whatever they can to win.

1329
00:58:52,120 --> 00:58:53,160
It's worth it.

1330
00:58:55,520 --> 00:58:56,960
I'm ready to plate up now.

1331
00:58:57,040 --> 00:59:00,400
Pete, I'm just doing
a little compote on the side.

1332
00:59:00,480 --> 00:59:02,680
Those creme brulees,
they-they look amazing.

1333
00:59:02,760 --> 00:59:03,720
Yeah.

1334
00:59:03,800 --> 00:59:06,160
But serving a French judge,
a classic French dessert,

1335
00:59:06,240 --> 00:59:07,400
that is really risky.

1336
00:59:07,480 --> 00:59:09,000
It is the Ultimate Instant
Restaurant round.

1337
00:59:09,080 --> 00:59:10,840
We are trying to push ourselves.

1338
00:59:10,920 --> 00:59:12,600
How do you like the...
Yeah, it looks pretty.

1339
00:59:12,680 --> 00:59:13,800
It's pretty?
Yep.

1340
00:59:13,880 --> 00:59:16,600
We have one in five chance
of taking out this competition.

1341
00:59:16,680 --> 00:59:17,800
We just wanna win.

1342
00:59:17,880 --> 00:59:21,320
I think when you come this far,
to kind of run out of steam now

1343
00:59:21,400 --> 00:59:22,600
is just not an option.

1344
00:59:22,680 --> 00:59:24,360
I'm actually really happy
with the thickness of the pastry.

1345
00:59:24,440 --> 00:59:25,400
Yeah.

1346
00:59:25,480 --> 00:59:27,040
It's not meant
to be thin and delicate.

1347
00:59:27,120 --> 00:59:28,560
It's meant to be quite chunky.

1348
00:59:29,880 --> 00:59:32,560
And then the vanilla bean
ice cream on the side.

1349
00:59:32,640 --> 00:59:34,360
How's it looking?
It's looking really good.

1350
00:59:34,440 --> 00:59:35,520
It's looking as it should.

1351
00:59:35,600 --> 00:59:36,640
I can't believe we've done this.

1352
00:59:36,720 --> 00:59:38,040
I'm super relieved.

1353
00:59:38,120 --> 00:59:40,960
The dessert looks like
and feels like

1354
00:59:41,040 --> 00:59:42,160
exactly how I wanted it.

1355
00:59:42,240 --> 00:59:44,040
Manu's got the creme brulee.

1356
00:59:44,120 --> 00:59:45,800
Colin's got the pie.

1357
00:59:45,880 --> 00:59:47,000
Mate, I'm proud of you.

1358
00:59:47,080 --> 00:59:48,240
It's the final dish,
let's get this out.

1359
00:59:48,320 --> 00:59:50,040
I'm proud of you too.
Look at that.

1360
00:59:50,120 --> 00:59:53,600
What a big day Pete. I'm
so proud. Yeah, let's do this.

1361
00:59:55,280 --> 00:59:58,240
(INTENSE MUSIC)

1362
01:00:07,480 --> 01:00:09,520
Ah. Dessert is served.

1363
01:00:09,600 --> 01:00:12,600
It's time to face the judges
with our desserts.

1364
01:00:12,680 --> 01:00:14,440
We've fought tooth
and nail to make sure

1365
01:00:14,520 --> 01:00:15,520
we're not bottom tonight.

1366
01:00:19,600 --> 01:00:21,800
Mike and Pete, they look exhausted.

1367
01:00:23,480 --> 01:00:26,480
That might be the course
that will save the boys

1368
01:00:26,560 --> 01:00:27,680
or will break the boys.

1369
01:00:29,400 --> 01:00:31,080
I think now that I understand

1370
01:00:31,160 --> 01:00:33,400
how hard this is going to be,

1371
01:00:33,480 --> 01:00:35,040
but good luck.

1372
01:00:38,960 --> 01:00:43,320
We've put 100%
of our blood bone guts in this, so.

1373
01:00:43,400 --> 01:00:45,280
Not literally.
Not literally.

1374
01:01:03,080 --> 01:01:07,400
This dessert is make or break.

1375
01:01:11,240 --> 01:01:14,720
Mike and Pete
have just crossed the finish line.

1376
01:01:14,800 --> 01:01:18,760
They're hoping their creme brulee
and apple pie desserts

1377
01:01:18,840 --> 01:01:20,880
will score them enough
to keep them off

1378
01:01:20,960 --> 01:01:24,680
the bottom of the leaderboard
and safe from elimination.

1379
01:01:24,760 --> 01:01:26,120
Thank you.

1380
01:01:26,200 --> 01:01:27,640
Thank you.

1381
01:01:27,720 --> 01:01:29,680
Thank you, guys.

1382
01:01:29,760 --> 01:01:31,080
Bon appetit.

1383
01:01:31,160 --> 01:01:32,160
Thank you.

1384
01:01:39,960 --> 01:01:41,720
Fingers crossed
for a curdled dessert.

1385
01:02:00,720 --> 01:02:03,680
(SPEAKS ITALIAN)

1386
01:02:07,640 --> 01:02:09,560
Mmm.

1387
01:02:09,640 --> 01:02:12,160
The apple a little bit under cooked.

1388
01:02:12,240 --> 01:02:13,400
But honestly, it's nice.

1389
01:02:13,480 --> 01:02:15,200
Good flavour.
Good flavour.

1390
01:02:17,920 --> 01:02:21,000
The ice cream...really vanillary.

1391
01:02:21,080 --> 01:02:25,040
Yeah, I think they're a chance.

1392
01:02:35,960 --> 01:02:38,040
Eating the creme brulee,
there's good things.

1393
01:02:38,120 --> 01:02:40,520
We're also trying to find bad
things to critique it with.

1394
01:02:44,880 --> 01:02:49,080
The creme brulee on mine,
the toffee was, like, too thick.

1395
01:02:53,160 --> 01:02:55,560
I thought the creme brulee
was maybe a bit burnt on the top.

1396
01:02:55,640 --> 01:02:57,520
I could taste burnt.

1397
01:02:57,600 --> 01:02:59,240
That's what brulee means in French.

1398
01:02:59,320 --> 01:03:00,280
Burn cream.

1399
01:03:00,360 --> 01:03:02,320
(LAUGHTER)

1400
01:03:03,560 --> 01:03:07,600
Rob and Liam, obviously,
they'd never tried creme brulee.

1401
01:03:07,680 --> 01:03:09,640
I think
it's just called playing a game.

1402
01:03:09,720 --> 01:03:11,840
God, that's hilarious.

1403
01:03:11,920 --> 01:03:14,040
Well, I think
it was a good dessert then.

1404
01:03:14,120 --> 01:03:16,080
(LAUGHS)

1405
01:03:17,800 --> 01:03:20,000
The apple pie was delightful.

1406
01:03:20,080 --> 01:03:23,160
Apple's crisp, custard
was lovely and that crumble

1407
01:03:23,240 --> 01:03:24,520
is just the best part about it.

1408
01:03:26,520 --> 01:03:29,000
It was a good Mike sized portion,
which was awesome.

1409
01:03:29,080 --> 01:03:30,840
So great finish for the guys.

1410
01:03:30,920 --> 01:03:32,080
I think they really needed that one.

1411
01:03:33,440 --> 01:03:36,600
The ice cream's not great.

1412
01:03:38,440 --> 01:03:39,480
We make ice cream.

1413
01:03:39,560 --> 01:03:42,120
We love ice cream,
but that's just not good enough.

1414
01:03:42,200 --> 01:03:45,920
Having a soup of ice cream sitting
next to a tart doesn't work.

1415
01:03:46,000 --> 01:03:49,440
It just wasn't enough
attention to detail,

1416
01:03:49,520 --> 01:03:53,080
just not wonderful
as it should have been.

1417
01:03:54,920 --> 01:03:57,800
I think the apple should
have been cooked slowly longer.

1418
01:03:57,880 --> 01:04:00,840
It was a little bit too raw,

1419
01:04:00,920 --> 01:04:05,080
but it's definitely the dish that
I enjoy the most all of the night.

1420
01:04:06,320 --> 01:04:09,920
Where does Mike and Pete
sit in right now?

1421
01:04:12,600 --> 01:04:14,160
Maybe this was slightly better.

1422
01:04:15,360 --> 01:04:17,320
Mike and Pete for the dessert.

1423
01:04:18,640 --> 01:04:20,160
I think our main was a lot better.

1424
01:04:21,480 --> 01:04:23,400
I think it's going down
to personal opinion.

1425
01:04:26,520 --> 01:04:28,240
This is a really close one.

1426
01:04:29,360 --> 01:04:32,000
If Mike and Pete score well tonight

1427
01:04:32,080 --> 01:04:37,400
and it's down to you two teams,
how does that fight work out?

1428
01:04:37,480 --> 01:04:38,720
Is it a fight?

1429
01:04:40,040 --> 01:04:41,520
It's not just about
beating you guys.

1430
01:04:41,600 --> 01:04:43,520
Yes, we have to do
that to stay in the competition,

1431
01:04:43,600 --> 01:04:46,360
but we'd love
to get a good score that,

1432
01:04:46,440 --> 01:04:48,400
you know, we are happy
with for ourselves.

1433
01:04:50,040 --> 01:04:51,440
We'd be really disappointed

1434
01:04:51,520 --> 01:04:55,040
if we didn't improve on our last
instant-instant restaurant round.

1435
01:04:57,400 --> 01:04:58,480
I'm hoping that bomb

1436
01:04:58,560 --> 01:05:00,080
goes up every single dish.

1437
01:05:00,160 --> 01:05:01,160
Yeah.

1438
01:05:03,960 --> 01:05:06,080
It's now time for the guest teams

1439
01:05:06,160 --> 01:05:10,400
to critique and decide
their score out of ten.

1440
01:05:10,480 --> 01:05:13,080
For entree,
we had the mushroom risotto.

1441
01:05:13,160 --> 01:05:15,160
Couple of things good,
couple of things bad

1442
01:05:15,240 --> 01:05:16,840
was not a perfect risotto.

1443
01:05:16,920 --> 01:05:17,880
No.

1444
01:05:17,960 --> 01:05:21,280
Entree we had the fish
and chips with the chilli twist.

1445
01:05:21,360 --> 01:05:23,200
The fish was cooked nicely.

1446
01:05:23,280 --> 01:05:26,200
However, there was some
not so nice elements.

1447
01:05:29,480 --> 01:05:33,360
The main for us that squid ink,
it was tasty,

1448
01:05:33,440 --> 01:05:36,960
but could have been just a little
bit more on the flavour front.

1449
01:05:37,040 --> 01:05:39,480
For main,
we had the cauliflower steak

1450
01:05:39,560 --> 01:05:43,280
with cannellini puree
and the chimichurri.

1451
01:05:43,360 --> 01:05:45,560
They liked it
but we definitely didn't.

1452
01:05:45,640 --> 01:05:48,360
Well, yeah, the cauliflower steak
was undercooked on mine.

1453
01:05:48,440 --> 01:05:50,480
Yeah, we didn't enjoy it at all.

1454
01:05:52,240 --> 01:05:52,680
The apple custard pie.

1455
01:05:52,760 --> 01:05:53,625
Loved it.
Yum. So good.

1456
01:05:53,635 --> 01:05:54,680
The ice cream was really vanillary
and really sweet.

1457
01:05:55,960 --> 01:05:58,120
The creme brulee at was good.
Decent.

1458
01:05:58,200 --> 01:05:59,880
I reckon that probably saved them.

1459
01:05:59,890 --> 01:06:00,570
It's super hard to score fairly

1460
01:06:00,580 --> 01:06:01,160
when you're on the bottom, but...

1461
01:06:01,240 --> 01:06:04,190
Yeah, I want to be dropping
twos and threes, but we won't.

1462
01:06:04,200 --> 01:06:05,200
All in all.

1463
01:06:05,280 --> 01:06:07,120
Rob and Liam
going to have to be harsh.

1464
01:06:07,200 --> 01:06:09,120
They want to stay
in this competition.

1465
01:06:09,200 --> 01:06:11,880
Tonight wasn't as good
as Simone and Viviana's dinner.

1466
01:06:11,960 --> 01:06:14,280
But was better than ours.
It was better than ours.

1467
01:06:14,360 --> 01:06:16,520
Overall,
we didn't have such a bad food.

1468
01:06:16,600 --> 01:06:20,960
It was a pass, but not a huge pass.

1469
01:06:21,040 --> 01:06:23,640
There was a lot of effort
that went into every dish,

1470
01:06:23,720 --> 01:06:26,640
but there was nothing
that was really executed well.

1471
01:06:26,720 --> 01:06:28,520
By the end of tomorrow night,

1472
01:06:28,600 --> 01:06:31,200
one of us five will be going home.

1473
01:06:31,280 --> 01:06:33,920
How we scored is really important.

1474
01:06:35,480 --> 01:06:37,960
I think we really pushed ourselves

1475
01:06:38,040 --> 01:06:40,240
during this Ultimate Instant
Restaurant round.

1476
01:06:42,560 --> 01:06:43,760
Hopefully, it pays off.

1477
01:06:50,280 --> 01:06:53,480
At Mike and Pete's
Ultimate Instant Restaurant,

1478
01:06:53,560 --> 01:06:58,840
the fussy friends hope
to beat Rob and Liam's score of 57.

1479
01:06:58,920 --> 01:07:01,760
Mike and Pete,
thank you for inviting us back

1480
01:07:01,840 --> 01:07:03,480
to the Twisted Lemons.

1481
01:07:03,560 --> 01:07:04,680
You're welcome.

1482
01:07:04,760 --> 01:07:07,160
Now, it's time
to reveal your scores.

1483
01:07:11,120 --> 01:07:14,440
Caz and Fergus, what do you score
Mike and Pete tonight?

1484
01:07:14,520 --> 01:07:17,880
Mike and Pete,
tonight we score you a six.

1485
01:07:20,120 --> 01:07:21,840
Simone and Viviana?

1486
01:07:21,920 --> 01:07:24,920
Mike and Pete, we give you a six.

1487
01:07:27,160 --> 01:07:28,880
Rob and Liam?

1488
01:07:28,960 --> 01:07:32,600
Tonight, Mike and Pete,
we score you six.

1489
01:07:32,680 --> 01:07:34,000
Thank you.
Thanks, gents.

1490
01:07:35,440 --> 01:07:36,960
I think our score was really fair.

1491
01:07:37,040 --> 01:07:38,800
The entree was above average.

1492
01:07:38,880 --> 01:07:40,360
We hated the main

1493
01:07:40,440 --> 01:07:41,840
that dropped their score
right down.

1494
01:07:41,920 --> 01:07:44,640
And then dessert was a pleasant
finish to the evening,

1495
01:07:44,720 --> 01:07:46,160
so that kind of brought
'em back up a bit.

1496
01:07:48,280 --> 01:07:50,880
Finally, Janey and Maddie,
what do you guys score?

1497
01:07:50,960 --> 01:07:54,080
Tonight, Mike and Pete,
score you a five.

1498
01:07:56,720 --> 01:07:58,200
That's like classic
Janey and Maddie.

1499
01:07:58,280 --> 01:07:59,240
100%.

1500
01:07:59,320 --> 01:08:02,640
Everything they do is strategic,
bringing up arguments, scoring low.

1501
01:08:02,720 --> 01:08:04,280
Like, everything they do
is strategic.

1502
01:08:05,880 --> 01:08:08,960
That means the teams
have given you a combined score

1503
01:08:09,040 --> 01:08:11,880
of 23 out of 40.

1504
01:08:13,640 --> 01:08:15,840
This is not the score
that we wanted.

1505
01:08:15,920 --> 01:08:18,600
After all the work that we put in,

1506
01:08:18,680 --> 01:08:20,800
we're still not safe
from elimination.

1507
01:08:20,880 --> 01:08:22,560
I just hope that
the judges' scores

1508
01:08:22,640 --> 01:08:25,000
are going to be enough
to beat Rob and Liam.

1509
01:08:26,160 --> 01:08:28,760
And now,
it's our turn to score the dishes

1510
01:08:28,840 --> 01:08:31,320
that we ordered out of ten.

1511
01:08:31,400 --> 01:08:33,720
Mike and Pete,
I chose mushroom risotto.

1512
01:08:33,800 --> 01:08:38,000
The rice was just cooked,
a lot of saffron in there.

1513
01:08:38,080 --> 01:08:39,080
I think we could have elevated

1514
01:08:39,160 --> 01:08:40,760
that dish with a little bit
more Parmesan,

1515
01:08:40,840 --> 01:08:42,200
a little bit more butter.

1516
01:08:42,280 --> 01:08:44,760
I love the field mushrooms on top.

1517
01:08:44,840 --> 01:08:49,440
For your entree tonight,
I score you a six.

1518
01:08:54,960 --> 01:08:56,640
Gents, for entree,

1519
01:08:56,720 --> 01:08:59,320
I chose the fish and chips
with cheese sauce.

1520
01:08:59,400 --> 01:09:02,560
It wasn't a dish that made
a lot of sense on the plate.

1521
01:09:04,160 --> 01:09:05,920
The fish was cooked OK.

1522
01:09:06,000 --> 01:09:09,800
The rest was bland.
There's no seasoning except chilli.

1523
01:09:09,880 --> 01:09:12,040
There was not even any dressing
for the salad.

1524
01:09:13,360 --> 01:09:15,200
So the score I'm giving
you for your entree...

1525
01:09:18,280 --> 01:09:19,280
is a four.

1526
01:09:22,200 --> 01:09:23,560
I'm a little concerned.

1527
01:09:25,120 --> 01:09:27,240
Instantly, we're like,
this is a chance for us.

1528
01:09:27,320 --> 01:09:29,320
It looks like
it's going to be pretty close.

1529
01:09:30,720 --> 01:09:31,760
For main course,

1530
01:09:31,840 --> 01:09:35,120
I chose the squid ink pasta
with king prawns.

1531
01:09:36,240 --> 01:09:37,960
I liked the actual pasta.

1532
01:09:38,040 --> 01:09:41,440
I liked the sauce,
but you needed more.

1533
01:09:41,520 --> 01:09:43,280
The pasta was a little bit
sticking together

1534
01:09:43,360 --> 01:09:45,920
because of that lack of sauce.

1535
01:09:46,000 --> 01:09:50,480
So, for your main course tonight,
I score you a six.

1536
01:09:55,920 --> 01:09:57,760
Mike and Pete, for main course,

1537
01:09:57,840 --> 01:09:59,600
I chose the cauliflower steak

1538
01:09:59,680 --> 01:10:03,600
with cannellini bean puree
and chimichurri.

1539
01:10:03,680 --> 01:10:08,440
A surprising dish full of spices
and the chimichurri was delicious.

1540
01:10:08,520 --> 01:10:13,000
The score I'm giving you
for your main course...is an eight.

1541
01:10:13,080 --> 01:10:14,960
Thank you so much.

1542
01:10:15,040 --> 01:10:17,240
Just shows when you push yourself

1543
01:10:17,320 --> 01:10:19,800
outside of your comfort seat,
the success can be greater.

1544
01:10:23,960 --> 01:10:26,160
It's going down
to the wire this one.

1545
01:10:26,240 --> 01:10:28,360
It comes down
to Mike and Pete's dessert.

1546
01:10:30,600 --> 01:10:31,960
For dessert, I chose

1547
01:10:32,040 --> 01:10:35,240
apple custard pie
with vanilla bean ice cream.

1548
01:10:36,480 --> 01:10:38,520
The pastry
was a little bit thick for me,

1549
01:10:38,600 --> 01:10:40,200
but it was cooked nicely.

1550
01:10:40,280 --> 01:10:42,760
The apple, I would've cooked more.

1551
01:10:42,840 --> 01:10:45,280
There was elements to fix,
but I quite liked it.

1552
01:10:46,960 --> 01:10:49,080
For your dessert tonight,
I score you...

1553
01:10:51,000 --> 01:10:53,840
a seven.
Thank you.

1554
01:10:53,920 --> 01:10:56,360
Gents, for desserts
I finished this three-course meal

1555
01:10:56,440 --> 01:10:58,600
with a creme brulee.

1556
01:10:58,680 --> 01:10:59,960
Classic dessert.

1557
01:11:00,040 --> 01:11:02,600
The creme brulee
was absolutely delicious.

1558
01:11:02,680 --> 01:11:04,920
The custard was well set

1559
01:11:05,000 --> 01:11:07,840
and not too sweet
and good amount of vanilla.

1560
01:11:07,920 --> 01:11:12,040
I was really happy with the little
berries over the top.

1561
01:11:12,120 --> 01:11:14,480
The only negative,
I think on this creme brulee

1562
01:11:14,560 --> 01:11:18,560
is the disc of caramel sugar
over top was a little too thick.

1563
01:11:21,200 --> 01:11:26,760
So, the score I'm giving you
for your dessert...is a nine.

1564
01:11:30,240 --> 01:11:32,560
Whoo-hoo! Whoop-whoop!
Fantastic.

1565
01:11:32,640 --> 01:11:34,800
We've done it.
We've nailed dessert.

1566
01:11:34,880 --> 01:11:39,920
That gives you a grand
total score of 63.

1567
01:11:41,360 --> 01:11:42,400
Wow.
Crazy.

1568
01:11:42,480 --> 01:11:43,480
That's pretty good.

1569
01:11:45,800 --> 01:11:48,920
With a total score of 63 out of 100,

1570
01:11:49,000 --> 01:11:50,960
fussy friends Mike and Pete

1571
01:11:51,040 --> 01:11:53,240
are now second on the leaderboard,

1572
01:11:53,320 --> 01:11:54,920
safe from elimination.

1573
01:11:56,880 --> 01:11:58,880
We're still at the top
of the leaderboard.

1574
01:11:58,960 --> 01:12:03,520
So no matter what Mike
said regarding our food,

1575
01:12:03,600 --> 01:12:05,280
he doesn't touch us.

1576
01:12:07,960 --> 01:12:09,240
We're good, bro.

1577
01:12:11,360 --> 01:12:12,800
(LAUGHS)

1578
01:12:15,400 --> 01:12:17,720
We are pumped about being
second on the leaderboard.

1579
01:12:17,800 --> 01:12:20,000
We didn't pip
the Italians off the post,

1580
01:12:20,080 --> 01:12:22,560
but we gave a pretty good run
for our money.

1581
01:12:22,640 --> 01:12:25,560
Feeling good that Rob and Liam
are still at the bottom.

1582
01:12:25,640 --> 01:12:28,400
(LAUGHS) No offence, lads.

1583
01:12:28,480 --> 01:12:30,520
We're feeling pretty low
to be honest.

1584
01:12:30,600 --> 01:12:32,960
We're still on the bottom
and I think we're pretty good cooks,

1585
01:12:33,040 --> 01:12:34,840
so it's hard to take.

1586
01:12:36,120 --> 01:12:39,360
Janey and Maddie,
one instant restaurant left.

1587
01:12:39,440 --> 01:12:42,960
And at the end of it,
one team is going home.

1588
01:12:44,440 --> 01:12:46,080
Ladies, are you ready?

1589
01:12:46,160 --> 01:12:48,240
We are ready
as a we will ever be, I guess.

1590
01:12:48,320 --> 01:12:50,120
Yeah, we're ready.
Yeah.

1591
01:12:50,200 --> 01:12:53,000
We just really want to smash it
out of the park and...

1592
01:12:53,080 --> 01:12:54,320
May the best team win.

1593
01:12:56,280 --> 01:12:57,840
Thank you, everyone.
Thank you.

1594
01:12:59,960 --> 01:13:01,880
This is our last chance.
Yeah.

1595
01:13:01,960 --> 01:13:04,440
I want to see Janey and Maddie fail.

1596
01:13:04,520 --> 01:13:07,000
We want it. It needs to happen.

1597
01:13:07,080 --> 01:13:08,080
Yeah.