SEPTIMUS CATON (NARRATES): Previously,
our Ultimate Restaurants...
Two entrees, two mains, two desserts.
..proved a double menu...
I wouldn't eat that.
Far out.
..was double trouble
for three of the giants of the competition.
This challenge is... It destroys you.
But Mike was showing no mercy.
It was crap.
Tearing into the modern Italian's meal.
I make a much better risotto.
But brothers, Rob and Liam...
They're not all cooked.
..remained on the bottom of the leaderboard.
And are at risk of elimination
at the end of the round.
('CHASING SUNSETS' BY MATTHEW CARTER PLAYS)
Tonight, we're in Perth
for our next Ultimate Instant Restaurant.
Aprons on, knives out.
Where fussy friends, Mike and Pete...
We need to prove to the other teams that we deserve to be here.
..need to beat Rob and Liam's score.
You don't want to see people fail, but at the same time...
But you do. Yeah.
Fingers crossed.
But can their risky risotto dish
keep them off the bottom of the leaderboard?
Manu complained that for the last 14 seasons,
he hasn't had a decent risotto.
You guys are playing with fire.
As they battle to prove themselves in the big leagues.
Belt it with more vanilla.
Will a little bombshell from Janey and Maddie...
He said he could have cooked a better risotto than yours.
He said the entree was crap.
Really?
..blow up Mike and Pete's chances
and put them in line for elimination?
Expecting boom risotto, an atomic risotto.
Simone and Viviana,
what score do you give Mike and Pete?
Oh, god. I just wanted to collapse in a heap.
('THINGS WE DO FOR LOVE' BY KYLIE MINOGUE PLAYS)
Tonight, it's the fourth Ultimate Instant Restaurant
hosted by fussy friends, Mike and Pete.
So glad to be back in Perth.
I'm actually really excited because tonight,
we are going for it.
Not content with beating the lowest scorers,
Rob and Liam,
they're out to prove themselves
by setting the bar higher than anyone expects.
We had some really strong teams struggle in this round,
and I know that the pressure can get full on.
It's going to be a mammoth task today,
but I'm really confident that we can do this.
('WE WON'T GIVE UP' BY NINE ONE ONE PLAYS)
We're going to kick ass. We are gonna kick are.
Aprons on, knives out.
(CHUCKLES)
Simone and Viviana scored 68.
Our goal is to beat them.
Not by little,
we're gonna smash 'em out of the water.
Simone and Viviana
served both risotto and the pasta.
We are doing the same,
although ours is better than theirs.
Yep.
There's a lot riding on this night.
These guys really need to deliver.
And when Simone and Viviana hear
what Mike said about their food,
there could be a little bit of conjecture there,
I'd imagine.
Maybe Simone and Viviana
will have an opportunity to come back and say,
"This is crap."
Tonight, we're giving them a high-risk menu
and we're not just looking Italian.
We have a few surprises up our sleeve.
People are going to be really shocked.
Like, what the hell is this?
But with great risk comes great reward.
Well, that is a very interesting menu.
They've had a really Italian influence
in the menu in the past.
And tonight, there's about two dishes
out of six that are Italian.
Hi. How you going? Hey.
It's a big night for Mike and Peter
and I hope they can deliver.
And I see we've got some beautiful looking cod here.
For entree one,
we're serving fish and chips with chilli sauce.
The boys' restaurant is called Twisted Lemons.
Is there a twist in this entree? I'm excited to see.
I'm hoping it's not classic fish and chips with chilli sauce.
Sure. We've got ten fillets.
Then we've got the skin. The skin's there.
Perfect. Beautiful.
What excites me about the fish and chips
is our twist on the chips.
You know, we're going to be using the fish skins
as a replacement for the chips.
It works in my head,
I hope it translates onto the plate.
('LET'S GO' BY SATV MUSIC PLAYS)
Alright, Mike.
Oh God, we've got a lot to do today.
We certainly do. We are at Woolies.
Let's get cracking, hey. Let's get cracking.
Going into Mike and Pete's Ultimate Instant Restaurant,
I'm just kind of getting
over being on the bottom at this point.
So, we are...we are hoping these guys drop the ball.
As Mike would say, we're hoping they're crap.
So necks and wings.
Necks and Wings.
This is gonna be for our stock, Pete,
for when we make the risotto.
For entree two, we're making mushroom risotto.
In the history of the show, we have had so much drama
in 14 years with risotto.
It never really ends well.
We've just had one from Simone and Viviana,
Italians who should know it,
and theirs was a bad one.
It's a lot of pressure, Pete. (LAUGHS)
I know you're doing amazing risotto.
Got to have faith in yourself. Let's just nail it.
Cauliflower.
There we go.
For main one, we're serving cauliflower steak
with cannellini bean puree and chimichurri.
Wonder what the reaction around the table's going to be.
I think they're going to be quite shocked, actually.
Hmm, Vegetarian dish.
That choice is gonna be tough.
It needs to be well seasoned because at the end of the day,
it's just a cauliflower steak.
But if it's done well, it's absolutely delicious.
We need to belt it with flavour, right?
Yeah. And it could score high.
I think it's a pretty ballsy move from us to be honest.
It's basically a vegetarian vegan meal.
Here we go.
Alright, these are for our squid ink pasta for main.
For main two, we're serving a squid ink pasta with king prawns.
We're back to Italy.
Squid ink, beautiful way to infuse flavour into a pasta.
I'm hoping a squid ink pasta is not gonna be in a creamy sauce,
'cause that will upset the balance.
Thank you so much. Awesome, have a great day.
You too. Take care. Bye.
Let's go, Mike. Let's motor.
('SAY SO' BY DOJA CAT PLAYS)
At the end of this round,
one team is going to be eliminated.
I mean, it doesn't really worry us
'cause it's not going to be us.
Fired up to prove themselves,
the boys have to get changed
and set up their instant restaurant.
(OPERA MUSIC)
Twisted lemons.
There we go.
Twisted lemons.
We are a couple of twisted...
Lemons.
Got the mannequin.
Let's get it ready. Are we gonna kill it?
We're going to kill it. We're going to kill it.
Yeah, let's grab the plates and...
Pete, tonight is the Ultimate Instant Restaurant.
We've got to get top the leaderboard.
You never know what goes on around the table
when you're doing your restaurant.
And I think a lot of people
have been critiquing very strategically.
I think that may play a role in this next one.
A huge part.
Pete, it doesn't matter. We know how to cook.
Tonight, it's all about the food.
And we are going to nail it.
We're open for business.
It is time to really just put our skates on
and let's get this cooking underway.
We're going to blow everyone's mind today.
Well, that is definitely the plan, Mikey.
Yeah, one 100%.
So, what I'm going to do now, I'm going to put the cream on
while I'm doing the eggs because the cream's gonna take a while
to get up to boiling point.
For dessert one, we're serving creme brulee.
Creme brulee is a...is a French classic.
It should be creamy, silky and a beautiful glass
of caramel sugar over the top of it.
So, the pressure's on for them.
So these little creme brulees are having the spa treatment today.
Once I've put the custard mixture into the ramekins,
they then go in the oven.
OK, so Pete, for those creme brulees to be ready,
they just have to jiggle and wiggle like this.
Just a little bit. Just a little bit.
Finally, I take the creme brulees out of the oven.
It still has a bit of a jiggle,
but it's not jiggling around the side.
These are gonna go into the fridge now.
With creme brulee, you don't know how it tastes until it's set.
It's the last thing I'm gonna have to pull out of that fridge and test.
And if it's not right, it turns it into creme brulee soup.
They can have a soup brulee. How's that?
That's our twist on it tonight. It's a soup brulee.
No, no, no, no.
I'm going to get started on the apple pie dessert.
Yep, sure, go for it.
For dessert two, we're making apple custard pie
with vanilla bean ice cream.
Apple pie and ice cream, classic.
But it's easy to make and hard to perfect.
The pastry should be crisp but the apple should be stewed.
So, you've got crisp, soft,
and then the ice cream... match made in heaven.
So Pete, I'm peeling the apples
for the apple pie for you.
I wanna retain this shape because who wants an apple pie
when the apples are so mushy?
That's not an apple pie to me.
Yeah, I think this is going to be one of those things that might be
a bit controversial around the table.
Some people might think that a little bit firm
is not how it should be...
Right.
And they'll be the ones that like mushy apples.
Yep.
The apple custard pie is just a really homely dish.
We've got a nice, thick pastry base.
The vanilla bean ice cream should be sweet but not too sweet.
I'm going to put this mixture into the ice cream machine.
Yeah.
And then the apple pie goes into the oven.
Here we go.
(OVEN BEEPS)
I actually need a motor onto making the pasta.
Mike, I've just added the squid ink into the mixture
and I'm beating the eggs.
I think the spotlight is gonna be on us tonight,
especially with the squid ink pasta and the risotto.
OK, I'm putting my risotto on.
Yep.
I am so committed to this risotto.
I'm not taking my eye off it.
Bit of oil.
A bit of butter's going to go into the risotto.
It's just gonna be a banging dish.
OK. I'm doing two cups, Pete.
In the stock, I'm going to use chicken wings,
but when I'm going to do first,
just quickly roast them off in the oven,
then I'm going to chuck 'em in pot with garlic,
onions, carrots and celery.
Bang.
I know the Italians tried to do it,
but tonight is the night
that I'm gonna show him what a risotto should taste like.
This stock has to be punchy with flavour.
The stock is the flavour of the risotto.
If you don't have the flavour in the stock,
you don't have a risotto.
It's flavour, flavour, flavour.
And hopefully, there's all these different mushrooms in here,
it should taste delish.
Yeah, Look, Mike, at the end of the day,
it doesn't matter how critical people are.
If we serve up amazing dishes,
then they're either going to look like a goose scoring us low
or they're going to have to score us honestly.
So, the way to, um, to get around this is to give them
a kick ass menu.
And Pete, we're going to do that.
('SACRIFICE' BY THE WEEKND PLAYS)
Perth, we're back.
Uncle Pete and Uncle Mike.
Yes.
And we're back on the top of the leaderboard.
Yes.
We really hope to stay at the top of the leaderboard.
We hope for them to be the second best.
It's the battle of the Italians tonight.
You know, who's the better cook?
Pete and Mike.
Mike was pretty savage last night.
Simone and Viviana will definitely want to hear
what people thought of their food.
It's good to share.
(DOORBELL RINGS)
Oh, it's the door.
Our guests are here, Pete. Let's go and invite them.
Come on, let's go. Come on. Let's bring them in.
(GREETINGS)
The competition's really ramped up.
I'll be interested to see how they handle the pressure
'cause we had a tough day at the office.
Here we are on again. We're back.
Oh, don't you love it.
This table is so competitive.
You can see it on everyone's faces.
Everyone is determined to win
and everyone thinks
that they are the best cooks.
I missed the giraffe. I know .
It's a zebra. No, it's a zebra.
(LAUGHS)
Hello, everybody, and welcome to our restaurant,
Twisted Lemons.
It is really good to have you here. Yeah.
We're going to cook some really good dinner, we hope.
Yeah, Yeah. No, no. We are.
We are going to give you some great meals.
There will be a few twists,
so we're going to nick off and we'll go see you shortly.
Thank you, guys.
(APPLAUSE)
Here's to Twisted Lemons. Cheers.
For the Ultimate Instant Restaurant, we're nearly there.
At this stage of the game, it's about...
Safety. Surviving.
And we're safe.
Tonight, there are three teams in this competition
that aren't safe from elimination.
We've got Mike and Pete,
Janey and Maddie
because they're yet to cook still
and Rob and Liam
'cause at the bottom of the leaderboard.
So guys, how are you feeling?
Are you be happy to be back at the table?
Relieved. Uh, it was a massive day.
Yeah, and how was the night at the table with you guys?
Uh. Oh, OK.
At Simone and Viviana's instant restaurant,
there were some things said by Mike about their food.
It had no flavour. Had no...
It was crap. Oh geez.
It was not good at all.
Something interesting happened.
No-one's even saying anything.
Like, come on guys.
Everyone was pretty chill.
Good mood. Everyone had good mood?
Mmm. Yeah.
It's just ridiculous.
Somebody has to lead these people, Darling.
It might as well be us. (LAUGHTER)
Simone and Viviana, who do you think
had the most to say about some of your dishes?
Probably you and Janey.
Don't think so. No.
Uh.
Mike went pretty hard.
It was pretty funny but at the time.
Pretty hard.
Really? Really?
He said...he said the entree was crap.
Really? Really, really?
OK.
Crap is a big word.
This is not nice.
Him coming out saying the entree, your entree was crap.
I thought, oh, I wouldn't say that.
No, no. It's pretty harsh. That's a bit bold.
This is disrespectful. You're insulting our work.
He said he himself
could have cooked a better risotto than yours.
Just to come out and say, wow, that was crap.
Is just like, unless you got a bit of toast of Vegemite, you know.
It bothers me that he disrespected us,
the effort we put in cooking.
For sure. For sure. It definitely bothers us.
Try to hit us at our lowest.
And like, you know, sorry to rub it in.
When the risotto came and he said, oh, "I can make better.
This is not good.
I can make better risotto than this."
I was like,
"Was this really unnecessary to make those comments."
100%. Yeah, exactly.
That you could have said many things,
but don't disrespect the food that we-we cook for you.
This is actually very upsetting to be honest,
because at the end of the day, we are here all on the same level.
You might think that we are over-overreacting,
but that's what we feel.
We got a fire inside and he's Italian, he knows.
I'm a little bit disappointed to be honest.
I can see it in your face. I'm a little bit...
I'm a little bit in a bad mood.
For what? No.
Janey and Maddie are kind of trying
to throw Mike and Pete under the bus here.
Aw. Don't be in a bad mood.
Now 'cause they know,
they might just score Mike and Pete
a little bit harsher.
(LAUGHS)
Coming up.
The guests won't be getting what they expect.
I hope they like it.
Their high-risk restaurant...
What an odd menu.
..has Mike and Pete under siege.
We're going to have a mushroom risotto.
I'm expecting a risotto with balls.
You guys are playing with fire.
I think they've made a big boo boo here.
We were not happy.
('SHARP DRESSED MAN' BY ZZ TOP PLAYS)
(DOORBELL RINGS)
Judges are here. Let's go.
No, wait get the pie.
Quick.
Get that out.
Don't drop that pie.
Let's go, Mike. OK. This is great.
Look, everything's...
Everything's fine the way it is.
Gentlemen. Hello
(GREETINGS)
Bonsoir, come in. How are you?
Looking really good. Thank you.
Mikey. Let's go.
Come in, come in, come in. Come on.
Bonsoir. Hello, hello, hello.
(GREETINGS) (LAUGHS)
Welcome to our instant restaurant, Twisted Lemons.
Yes, welcome. Excited?
Nervous excitement, but just channelling
that nerves into just plain excitement.
We've got some really tough
critics around the table.
We need to prove to the judges and the other teams
that we deserve to be here.
If you'd like to unravel your napkin.
I'm feeling pretty bloody nervous, actually.
The guests won't be getting what they expect.
I hope they like it.
So entree, we have fish and chips with chilli sauce.
What?
This is a funny starter, this fish and chips,
at this stage of the competition.
Ridiculous.
And also, a mushroom risotto.
Obviously, they think they can now make better risotto.
Mmm.
So, we're expecting like an atomic risotto,
an ultimate risotto.
For main, we have the squid ink pasta with prawns.
And we have cauliflower steak with a white bean puree
and a chimichurri.
And Cauliflower. Cauliflower steak.
It's definitely a bit weird.
And for dessert, we have a custard apple pie
with vanilla bean ice cream.
Apple pie, very American.
And we have a creme brulee.
A bit of French.
Something for everybody.
What an odd menu. Very eclectic.
It's not really traditional Italian either, is it?
Hopefully, Twisted Lemons
doesn't leave a sour taste in their mouth.
Actually, hopefully, it does.
(LAUGHS)
A lot of work here. A lot of techniques.
We thought we want to showcase that we don't just cook Italian.
Good.
We have a very...
A broad palette under our belt.
We're the underdogs.
Like, everyone's thinking, like, this menu looks all over the place,
but it's the ultimate instant restaurant.
It's time to elevate and I can't wait
to show everyone how we can cook.
For me, I'm gonna go
with the fish and chips with chilli sauce, please.
For main, I'm gonna go the cauliflower steak.
And for dessert, this.
Creme brulee. Yes.
Creme brulee, please.
Creme brulee.
We've had a few stabs at French dishes.
It's really hard to impress Manu.
I think they've made a big boo boo here.
OK, I will order the mushroom risotto.
Good choice, Colin.
I'll be the judge of that.
Yes, you will.
The squid ink pasta with king prawns
and the apple custard pie with vanilla ice cream.
Gentlemen.
I don't think I'm gonna stick with the Italian stuff.
If there's more of a chance that they might mess it up,
we'll take that.
Alright, for entree,
we're going to have the fish and chips with chilli sauce.
Then we're going to go to the cauliflower steak.
You know, it's not a steak steak, yeah?
It said steak and we don't discriminate.
I'll give the vegans a chance.
There's a bit of room to go wrong on this dish.
That's pretty much why we chose that.
And then for dessert,
we're going to go to the creme brulee.
We're really hoping that they mess this up.
So for entree,
we're going to have a mushroom risotto.
(REACTIONS)
You know. I'm expecting a ten.
I'm expecting a result with balls.
Fair enough.
We want to see how good
is going to be the pasta game tonight.
Squid ink pasta with king prawns.
(LAUGHS)
We're gonna see if our Italian ancestors
can deliver good Italian food.
Let's see.
OK. Thank you.
Thank you so much, guys. We'll you soon.
Thank you. Thank you.
Simone and Viviana,
you're the only one who's except Colin,
that you ordered risotto.
Yes.
Obviously, there was a bit of issues with your risotto.
What's your expectation on the mushroom risotto?
Mushroom risotto is a classic flavour,
so expecting very creamy and evenly cooked risotto
with a deep flavour of mushroom and a lot of Parmesan.
The question is,
will Mike and Pete get a higher score
on risotto than you guys?
We didn't get, like, a very high score on the risotto,
so technically, they should.
We got a lot of flavour coming to our risotto.
Yeah.
But it was uneven cook risotto.
Unfortunately, we did not deliver.
You know, there is a lot of expectation.
You look grumpy tonight, Simone.
I am a little bit grumpy tonight.
Why?
We heard a couple of comments from Mike
that we really not enjoy, to be honest.
Is that going to change your way of judging?
Because when you're in a bad mood,
you don't necessarily enjoy what you eat.
Absolutely not.
You're cracking on with risotto.
Can I help you with anything? Nope.
I'm just about to put the saffron in.
I think it would be hard for Simone and Viviana to say
that my risotto is better than theirs,
as mine is better than theirs.
This is beautiful.
Saffron is sort of like a secret weapon.
A lot of people don't use the saffron.
It should be gorgeous.
I'm watching it change colour.
It's beautiful. Creamy, tasty, yummy.
And those beautiful mushrooms are just gonna taste amazing.
The stock is beautiful, Pete.
Excellent.
I'm getting onto the fish skins. Whoo-hoo!
This fish and chip entree is non-traditional in every way.
We've got some beautiful Rankin Cod.
This is going to be baked with the chilli marinade.
Usually, fish is battered.
It will have a chilli sauce.
This is going to form the chip element, Mikey.
Yeah.
We're going to have crispy fish skins.
They're all thinking they're getting potato chips,
but they're getting skin chips.
And we're going to have a little Asian slaw.
These chips are a bit of a risk.
People won't be expecting it, but it's going to be really crispy.
It's going to be lighter than having chips.
But if there isn't a chip on there,
that might be straying a bit too far.
I know that people are going to be a bit spun out,
so just to make sure that people don't complain about it,
I'm going to put in just one nice chunky potato.
I guess the thing is,
will they accept our interpretation of fish and chips?
I think it works. I think it's great.
Whoa. I can smell the chilli.
Can you open the oven for me?
Alright, five minutes.
The game plan for tonight is to really smash it
out of the ballpark this time.
Yeah.
And it's got to be an amazing entree.
Caz and Fergus, what did you order for entree?
We've gone with the fish and chips.
This is a funny starter,
this fish and chips with chilli sauce.
It's normally a main.
I'm hoping that it's a bit more delicate.
Could be terrible or could be fantastic.
Maybe they're going to go like an Indian route
or maybe even southeast Asian with lots of coriander,
like a battered fish bites in a Choo Chee curry sort of thing.
Maybe with hot chips is what I'm thinking.
That sounds delicious. Yeah.
I might change my order. (LAUGHS)
I really have no idea how this is going to look.
I'm not a huge chilli fan myself.
Hopefully, have an option not to have too much.
We'll wait and see what happens.
This is the time to shine.
I want something that's really good
that I can say, wow.
Alright Mikey. The chilli sauce is done.
You're amazing. Love your work.
At this stage, we're feeling pretty good.
Confident.
We've got some momentum going.
I'm going to just quickly chuck the skins in just to flash fry them.
We want to start strong tonight and show the other teams
we are a threat during this Ultimate Instant Restaurant round.
Are you ready to start plating?
I'm ready to start plating. I haven't dressed it.
I know. I don't want to dress it.
I want to dress the plate.
You've got space here for your risotto.
I think the spotlight is gonna be on the risotto.
In 14 years of MKR, Manu said he's never had a good risotto.
Tastes beautiful.
It tastes creamy. It's cheesy.
Yum.
This risotto can put us on top of the leaderboard.
So, my thoughts on this fish is going to be cooked perfectly.
I take the fish out of the oven, I check it.
The fish is cooked perfectly,
the chips are done,
the salad's done.
That chilli sauce on the fish and chips
should hopefully be perfectly
balanced and not too spicy.
I do feel a little bit nervous about the heat of the chilli,
but you should never second guess yourself in the kitchen.
The risotto's moving on the plate,
which is fantastic.
Heaps of mushrooms, heaps of flavour.
We're going to finish this dish with a deep fried enoki as garnish.
We've got a traditional chip, and we've got some crispy fish skin.
And we're ready to serve.
This is from Manu.
Colin. Let's go. Let's go.
(INTENSE MUSIC)
Entree is served.
Let's be clear.
This has to be the ultimate mushroom risotto.
Mmm.
Amore.
Grazie. Prego.
This risotto, it's a massive risk.
We want to be in the final.
It's as simple as that.
If there's only going to be one Italian team,
and it's going to be us.
At their Ultimate Instant Restaurant,
Mike and Pete are praying their two high risk dishes,
an unconventional fish and chips entree
and a mushroom risotto,
which no team has ever done successfully
will bring big rewards.
We've taken a huge risk and I really hope it pays off.
Thank you.
Thank you so much.
Bon appetit.
Thank you. Merci.
Thank you.
This is not what I'm used to from my local chippy.
It looks like fish and chips-ish.
Where's the chips?
It's ridiculous.
It's quite hot. There's a lot of chilli there.
Wow.
I don't understand.
They've got chilli on the fish
and then they've also got the chilli jam.
There's something under there that resembles a chip.
Just crispy bits of skin.
If this risotto's anywhere near good,
it's going to is going to kill Simone.
I can't wait.
So, which risotto was better?
Give me a look at your bowl.
Ooh.
Was hungry.
(LAUGHS)
Was it better than yours?
The rice was cooked well.
I feel like flavour-wise, it was...
No, no, no. Just...
Like overall. Yeah.
A cooked risotto is better than an uncooked risotto.
But it was missing the elevation for...to this-this risotto
to be...to be a very good risotto.
(LAUGHS)
Clearly, Simone and Viviana
are definitely not over that crap comment.
Hey. No, no.
I think there was too much pepper.
Mum, you should be ashamed of yourself.
(LAUGHS)
The fried enoki on top don't feel necessary
to belong to the plates
and you should have gone harder
on-on Parmesan and butter.
Yes, maybe you can make a better risotto,
but it should be more elevated.
The flavour is not elevated enough.
If you...if you slam my risotto, then you expect it to come the day
after with a...with a bang risotto.
That was not...That was not...
definitely not a bang risotto for sure.
Janey and Maddie?
Look, I love my fish and I love my chips.
The fish is a little tasteless.
The salad is completely has nothing going for it.
And why are they also doubling up on the chilli on the fish?
For me, this dish just really lacked seasoning.
Overall, I think the fish
I don't think was seasoned enough.
It is a competition and someone
is going to be eliminated
by the end of tomorrow night.
You know, give us some more chips.
Don't bother with a bit of skin 'cause it doesn't taste
like anything except for something crunchy.
It's fine to have a twist, but make it a good twist.
I thought it was tasty,
but I'm just not sure that all the bits and pieces
worked so well together.
I'm not getting much of a twist here.
It's grilled fish salad and two potato sticks.
They weren't even chips. They're quite soft.
I agree with the fact
that I think doing the chilli on the fish,
I think are kind of blew a lot of the other flavours away from that.
It was a bit like we're-we're coming off the bottom.
(LAUGHS)
So after the entree,
your thoughts on who's going to be at the bottom
of the leaderboard at the end of the night?
I think Rob and Liam's spring rolls
we're slightly better than this.
So, I think the boys were ahead for now.
I would say, for me, it's pretty on par with the boys.
It's a start.
Yeah, I think they're pretty even to start the meal.
Oh, Janey and mad saying it's on par.
Look, it's just strategic.
She just offends everyone.
Mike and Pete, for entree chose the fish and chips
with chilli sauce.
I'm a bit...
Actually, I'm very underwhelmed.
The cooking of fish was good, but it's bland.
There's no seasoning except chilli.
Even the potato chips are... they're not crispy.
They're chunky, not crispy, and there's no salt on either.
There's beautiful ingredients in this salad,
but undressed, unseasoned.
I know there's a lot of work on here,
but this dish doesn't sing to me at all.
Mike and Pete, I chose mushroom risotto.
So, it's the second risotto I've had this week.
Cooking of the rice was done really well.
One of the highlights was those field mushrooms
that you've cooked in the butter
and seasoned and they were just on top.
But the sauce that I had in the first risotto
had a lot more oomph and a bit more flavour.
I wanted more Parmesan and more butter.
Did I enjoy it as a risotto?
I did, but I wanted more mushroom in that risotto.
Obviously, it didn't have enough balls.
Mm-hm.
Thank you, gents.
Thank you. Thank you.
Thanks, guys. Thank you.
Thank you, guys.
Always hard to hear feedback
like that when you put so much effort
into a dish.
I-I've got...
I've got nothing much to say about it, to be honest.
Very hard to pull yourself
out of a bit of a funk.
And I put as much love in that risotto as I could.
Look, I respect Colin's critique,
but I don't know how much more mushroom
I would've put in there.
But Pete, we're in the top five in Australia of home cooks.
Yeah, look. And we've come so far.
I just wanted this night
to be smashed out of the ballpark mate.
With that first critique, it's not going to be.
No.
We're just going to hold our heads up high
and we're going to smash the mains.
Dust-dust off the shoulders and let's move forward.
We've got the four that are about the same size.
For main one, we're serving
cauliflower steak with cannellini bean puree
with chimichurri.
Cauliflower basically has no flavour really.
We have to pack it with spices.
So I'm just basing this, letting the rub go through.
Think Middle Eastern, Egyptian,
turmeric, cumin,
all those beautiful Middle Eastern spices.
Yeah.
Well, we need to bang the flavour into it, don't we?
Yeah, we sure do.
This is a risk putting a vegetarian dish on the menu,
but it is the Ultimate Instant Restaurant round.
We are trying to push ourselves out of our comfort zone
because now that we're top five,
we want to win this thing.
So these cauliflower steaks need to be punchy.
They need to have lots and lots of flavour.
So the cauliflower is just for Rob and Liam.
Yeah, we know exactly what they're doing.
They're playing the game.
I think they're not going to like it.
They're meat boys, not cauliflower boys.
I think it's fair to say
that Rob and Liam are hoping
that we don't score as well as them.
So, are they going to push this game
and score a little bit unfairly to see
if they can prop themselves up?
I don't know.
Rob and Liam,
you're the only team to order a cauliflower steak.
Yeah.
Why did you order the cauliflower?
You guys are meat eaters.
It's not something I normally order.
And I figured, why not?
I think there's a bit of a room for error to go wrong on this dish.
We need a big fail.
There's a lot of flavour they've got to inject in there.
Do you know what I mean?
Like that flavour you won't get from a meat.
It's their strategy, darling, order food that you hate.
That makes sense. Doesn't? Perfect sense.
But hopefully, it's terrible.
(LAUGHS)
We really need these guys to have a tough day,
a very tough day in the restaurant.
Mike, while you do that, I'm curing the prawns.
These are the ones that are going to sit nice and proud
onto the plate.
So, two part salt to one part sugar. Yeah.
The squid ink pasta with king prawns
will be served with some cured king prawns
and some prawns that are being cooked through the sauce.
So, I'm going to let these prawns roll sit in the fridge.
Just want to make it as tight as I can.
Alright, my prawns are curing for 30 minutes.
I just wanna taste that sauce.
The sauce should be rich in that prawn bisque,
salty and perfectly balanced.
Mike, given the feedback that we have for this entree,
obviously, seasoning is the main thing
that we need to look at.
How do you find that?
It's a little bit sweet.
I've actually never experienced a sauce this sweet before.
A sauce or a sugo should not be that sweet.
What are you thinking?
(BLEEP)
I am struggling with the sauce.
That sweetness is kind of overpowering.
which is just coming from the tomatoes.
Just coming from the three cherry tomatoes.
If we can't get this balance right,
we are in big trouble.
The entree wasn't up to standard at all.
We have to nail the mains.
This has to be perfect because you know what?
We do wanna win this.
I'm at a bit of a loss as to how to...
Bring it back. ..kind of get this balance.
I'm just second guessing myself.
No time second guessing yourself.
This is, like, bad.
In Perth, at the Twisted Lemons,
Mike and Pete are feeling the squeeze.
I'm had a bit of a loss as to how to...
Bring it back.
The vibe in the kitchen has soured
now that the boys have discovered that their pasta sauce is too sweet.
I've never had a sauce
that is... that is that sweet.
Maybe add a dash of cream to it.
It would just bring it down a bit.
OK. You are the cream person.
I don't really play with cream in pasta sauces.
I do. I love cream and pasta sauce.
I have to trust my instincts. I've done this before.
It's all gonna come together
and that sauce is going to be spot on.
I'm very concerned about putting some cream in,
that it might change the flavour profile.
It's like-like a tablespoon.
You watch.
I can see how concerned Pete
is and I'm thinking,
don't worry about it.
I've got this.
The sauce isn't hitting the mark for me, I'm afraid.
Just to be honest, I actually think we're in a bit of trouble.
OK, ladies, of course. What did you order we order?
The squid ink pasta with the king prawns.
Yep.
Pasta prawns together, wonderful.
You know, you want the prawns not to be on their own.
They need to be all combined in a beautiful flavour together.
Simone and Viviana, you guys know about pasta.
You've made some amazing pasta in this competition.
What's your expectation on this squid ink pasta?
From them, I'm expecting a very strong flavour
of garlic and chilli and maybe they might add some zucchini in it.
Just to finish.
Just to finish some zucchini.
Prawn and zucchini, you know. Prawn and zucchini.
(SPEAKS ITALIAN)
Very good.
Obviously, we know Italian food and we can judge it better
because we know what are we talking about?
You've had a hiccup with your pasta last.
Yeah.
So, who do you think is going to make better pasta of you two?
Them or you?
Maybe (INDISTINCT).
So Mike, I'm just unravelling the cured prawns,
cured with salt and sugar
so that I can taste it with the sauce and see
if we've got that balance that we desperately need.
The exciting thing about the squid ink pasta
is we are putting a bit of a modern twist,
which should be salty, cured and delicate.
We got 4, 8, 12, 16. That's two each.
Cured prawns are here ready to go.
As for the sauce, how's that kind of tasting, Mike?
Yeah, it's not bad.
Do you like it? You don't like it?
I'm not a massive fan of it. I'm feeling nervous, Mike.
Pete, the sauce is gonna be good.
Don't worry about the sauce. It's gonna be amazing.
Once the pasta's tossed through the sauce,
the flavour from the pasta and the sauce
will all come together.
You're going to have that squid ink pasta
that's quite salty on its own.
You've got the prawns,
so you want to have this subtle
seafood taste running through it.
I'm just going to toss a little bit of the sauce through now.
Yeah. Mike is super confident.
I'm not feeling it myself.
So Mike, I'm just plating up these rounds of pasta.
Look, we've got a tough crowd tonight with this pasta.
Simone and Viviana, all they do is eat Italian food.
Yeah.
There would be a high expectation from them,
so this pasta needs to be amazing.
You got more sauce in there. It needs more sauce.
I'm just going to put a little bit
of the sauce on top of the pasta.
It needs more sauce.
Because I'm not so confident with the sauce,
I'm not putting as much sauce on the plate.
I love plating up this dish. Bean puree on the plate,
the cauliflower on top, the chimichurri on top.
The flavour should be soaking in.
Does it look the way you want it to, Mike?
Of course, it does.
This dish is a banging dish, full of flavour, full of punch.
And the sprinkle of the crispy chickpeas.
And we're done.
I'm feeling super confident about this cauliflower steak dish.
I mean, I know the flavours are in there,
but it's basically a vegan meal.
I don't know how guests are going to perceive this.
I'll just scatter the cured prawns around...
Yeah.
..as well as the prawns that are in the sauce.
I'm feeling extra nervous about the pasta.
I'm not usually one to second guess myself,
so it's a real struggle at this point in time.
Manu, Colin.
Colin, let's go. Let's go.
(INTENSE MUSIC)
Main is served.
Thank you.
Thanks, Mikey.
You're welcome.
This is a huge piece of cauliflower.
It's like a big rib eye.
Except it's not a rib eye.
Shame. Shame.
Thank you.
Ladies first. Thank you.
You're welcome. Thank you so much.
Interesting looking dish, our squid ink pasta.
And there's some raw bits.
Putting a vegetarian dish on the menu,
I think is like a significant risk.
And of course,
I've been stressing up
over the sauce for an hour.
I dunno how they are going to be received.
We've got some really tough critics around the table.
This could hurt us.
At the Twisted Lemons,
Mike and Pete have just served
cauliflower steak with chimichurri
and squid ink pasta
with king prawns for main.
They're banking their risky delights will reward them
with a spot on the leaderboard above the Italians.
Thank you. Thank you.
Enjoy.
Thank you. Bon appetit.
Grazie.
(INTENSE MUSIC)
I think they've got a lot to do here to make us
enjoy this cauliflower steak.
We're not going to do anything unfair,
but we're definitely going to concentrate
on critiquing this food.
There's not a lot of flavour in the pasta.
They should've mixed the sauce through.
Look at that.
There's not enough flavour in this pasta
and there's hardly any sauce.
It tastes all a bit mushy.
(SPEAKS ITALIAN)
I think having the pasta separately and the sauce on top
was a huge mistake because I literally
just had one big clump of stuck pasta together.
And this prawn pasta, more prawns please.
It just wasn't enough for me.
Disappointing.
This dish of pasta was missing harmony.
I don't understand the purpose of putting a raw prawn
as well as cooked prawn together.
Mmm.
I think just the thought behind the pasta was wrong.
It was stress on the plate.
It was not well executed.
So, Simone and Viviana,
do you remain the pasta king and queen?
Yeah.
In a good day, you cannot beat us.
No-one is better than us.
When we're doing good...
No. ..impossible to beat us.
Because we...
Raining from the sky.
Rob and Liam, you had cauliflower steak.
Are you happy with your choice?
That chimichurri is such an awesome addition to any steak.
It was good,
but I feel like that cauliflower to me
was completely underseasoned and wasn't much flavour.
Mine was, like, undercooked.
The centre of mine was, like, really hard.
I think that cauliflower, it's just too big a slab.
I wouldn't order it again.
So, it was the fail for you?
I don't like it.
This is not a dish I've enjoyed at all.
The critiques of the pasta were pretty average.
A few things done wrong, not enough sauce.
I'm feeling like Liam and I have a chance here.
We're nervous.
And the thing is, you're always going to be nervous no matter
how good the dish is.
But when you've got that little bit of seed of doubt like
I do with a pasta, I'm feeling extra nervous.
Mike and Pete, I chose squid ink pasta with king prawns.
Now, I'm a big fan of a rustic dish full of flavour
and then I get my dainty little twist of pasta
with the sauce over the top,
some cured prawns on the side.
I understand what you're trying to do.
It's Ultimate Instant Restaurants.
We're trying to step a little bit outside our comfort zone,
but you were holding back in the love.
I actually quite like the sauce, but do you know what I want?
I want more sauce.
I want dripping in sauce from there to there, serve.
You held back on the love.
And you sort of went with a bit of technique
and it was sort of a half-half dish for me.
Disappointing hearing that he wanted more sauce.
And in my head,
I'm just giving Mikey a big hug.
Mike and Pete, for main, I chose the cauliflower steak
with cannellini beans puree and chimichurri.
That's quite ballsy to put a vegetarian dish on the menu.
You make it very difficult for me, gents.
When I saw this on the menu, I said, "You guys are playing with fire."
It's a very awkward dish offer us, but I loved it.
Ah. (LAUGHS)
The cauliflower steak, it hold its shape.
It's a little firm, but it falls apart on the sides.
It's got a good caramelisation.
The puree's smooth and delicious.
Chickpeas are crispy and gives some texture.
Chimichurri just finished it all.
It's a risky dish but I've got to say,
it just paid off for me.
I was so happy. Wow. Yep.
Well, we backed ourselves on this one and it paid off.
It paid off.
Alright. Thank you.
Thank you very much. Thank you.
I'm not one to second guess
and I've been second guessing everything.
I wasn't confident in that sauce and I'm sorry,
we should have...
Put more sauce.
It's not the lofty heights that we were hoping,
but it wasn't a total bomb for us.
And we're still in the game.
Alright, Mike.
You're going to brulee. I'm going fruit salads.
Fruit salad? Yeah.
The dessert we'll be serving tonight will be creme brulee.
What a surprise,
Rob and Liam ordered the creme brulee.
I know what they're doing.
They hardly touched the steak cauliflower,
so I dunno how they're going to go critiquing
considering Manu gave such a glowing critique.
I think that's going to be interesting. Right?
They hadn't even touched theirs, so.
We know that's Rob and Liam play the game.
Yeah.
Who knows what's going to happen?
Around the table,
only one team chose the brulee, Rob and Lim.
Why did you choose to brulee
when everyone else had chosen the apple?
I was just hoping it's curdled.
That's what I'm banking going our headquarters on is that's curdled.
We don't want to be going home at the end of this round.
We're willing to do whatever it takes to win
as long as within the rules and fair.
You don't want to see people fail.
But you do.
At the same time, I'm really hoping for it.
But if they don't fail, you fail.
Exactly.
Pete, I'm going to fire this little baby up.
Look, desserts are the last dish
of the entire menu.
They are the last opportunity to bump your scores up,
so it's really important to score as well as possible
on our desserts.
Yeah. That's smoking, baby.
It's smoking too much.
Just go a little bit slower.
Give it a bit of time to kind of heat up
and then just move it around yeah.
Yeah. OK. It's good.
Rob and Liam should be worried
because no-one should be able to complain about this.
And if they know creme brulee, you've got to have burnt bits.
We're now over halfway
through the Ultimate Instant Restaurants.
At the end of tonight, here's where we stand.
We've got Rob and Liam, Janey and Maddie, Mike and Pete.
One of these teams is going home.
Got to ask, who do we think is gonna go home?
I would rather Rob and Liam be eliminated.
From what I've seen from them in headquarters,
they were consistent
and they put out a couple of dishes that you guys really loved,
so I'd rather them go home.
Janey and Maddie, not surprise there at all.
They wanna get rid of us, course they do.
I would love to go against Janey and Maddie in the final.
That'd be an easy day's work.
Simone and Viviana?
Strategically speaking, I think would want Rob and Liam out,
but I feel like they deserve to be in the finals to be honest.
I think it's really hard for any of us to go, OK,
well you deserve it more than...
They deserve more because they have more skills than you.
Oh really?
What are you basing that on?
Yeah, what skills are we talking about?
We've always been the underdogs in the competition.
People have dissed us and to prove them wrong
is going to be so much fun.
If we're talking about skills.
I feel like mum and I have a broader range
of a skillset than Rob and Liam.
Rob and Liam are the most competitive team at the table.
They're really disappointed they're on the bottom of the ladder
and they really, really want this so badly.
Maybe we can have this discussion again
after mum and I have cooked.
(LAUGHS)
I can't wait to say, "See you later.
Pack your bags. Bye-Bye."
So far, Mike and Pete's menu
hasn't provided the knockout results
they were aiming for.
Now, all hopes are on the desserts to deliver sweet success.
I'm gonna have a look at this apple pie.
For dessert one, we're serving a custard apple pie
with a vanilla bean ice cream.
How's it looking? Yeah, looking good.
I think it's hard to know
where we are standing on the leaderboard.
Taste it.
We've got some mixed reviews.
So, we need really good marks for the dessert.
That's beautiful.
The pastry is really nice.
How's the apple texture?
It's got that little bit of resistance,
which is what we're looking for.
Yeah.
My biggest concern about the apple custard pie
is we'd like to have a bit of firmness to the apple.
That's how we think an apple pie should be.
Yeah, no.
Will that be well received at the table?
We don't want to be the bottom of the leaderboard,
so we just have to nail it.
Mike, I'm feeling really good about the apple pie.
I'm not going to lie.
I'm happy with it too.
Mademoiselle.
Apple custard pie with vanilla be ice cream.
I love this dessert.
I'm expecting the pastry to be nice and crunchy.
I hope that the pie is gonna be warm,
'cause I love the contrast between been hot and cold.
We-we like a creamy ice cream with a custard base
is our preferred, isn't it?
I think Mike and Pete have the ability to do well.
Yeah, we've seen their cannoli dessert was unreal.
So, we know they've got some really good skills, um.
But I still think they can bomb and get below us,
so it's a mixed emotions going in.
You guys are really competitive, aren't you?
Yeah, we're competitive. Yeah.
100% competitive.
Like, I'm picturing tomorrow night you read our place,
you're liking the food.
There's a cockroach on the floor.
You might pick it up, pop it in the bog.
Mum!
"Hang on, there's cockroach in my meal."
The only reason.
I'll put it back on the plates is it came off the plate.
(LAUGHTER)
Janey and Maddie should 100% be worried of it.
I would love to be able to give a two.
That'd be alright.
But has anyone ever done anything dodgy
or, like, lied to win?
No, I don't think so.
No?
It wouldn't feel good if you didn't deserve to win it.
I got one.
I managed to successfully cheat on a big accounting exam.
And I wrote on the back of my school tie,
sat there, bang, bang, bang, walked out, got myself up to it.
A minus baby, on my test, didn't study.
That's it. What? Oh, my god.
Liam, you know, he's not always going to play fair,
I don't think.
It pissed me off
when people didn't play by the rules.
So you never cheated?
Not in. In like competition.
No. Not a little bit?
Come on, like a little bit.
Never in sport.
Oh, hang on, hang on. I have confession.
Here we go. Oh, I'm listening.
When I played competition tennis,
sometimes a ball was in and I called it out.
(REACTIONS)
You are dodgy.
That's dodgy. I knew it. I knew it.
Of course, who knows how far that'll go.
Finally found common ground with Janey,
even though it was like getting blood out of stone.
We've got there.
Shame.
Yes, Janey. I love that. Yeah.
She'll be looking for a new tennis club I think.
Watch out for the scoring.
No, no, no, no, no.
Smell fishy.
(LAUGHTER)
It's absolute proof tonight that everybody
will do whatever they can to win.
It's worth it.
I'm ready to plate up now.
Pete, I'm just doing a little compote on the side.
Those creme brulees, they-they look amazing.
Yeah.
But serving a French judge, a classic French dessert,
that is really risky.
It is the Ultimate Instant Restaurant round.
We are trying to push ourselves.
How do you like the... Yeah, it looks pretty.
It's pretty? Yep.
We have one in five chance of taking out this competition.
We just wanna win.
I think when you come this far, to kind of run out of steam now
is just not an option.
I'm actually really happy with the thickness of the pastry.
Yeah.
It's not meant to be thin and delicate.
It's meant to be quite chunky.
And then the vanilla bean ice cream on the side.
How's it looking? It's looking really good.
It's looking as it should.
I can't believe we've done this.
I'm super relieved.
The dessert looks like and feels like
exactly how I wanted it.
Manu's got the creme brulee.
Colin's got the pie.
Mate, I'm proud of you.
It's the final dish, let's get this out.
I'm proud of you too. Look at that.
What a big day Pete. I'm so proud. Yeah, let's do this.
(INTENSE MUSIC)
Ah. Dessert is served.
It's time to face the judges with our desserts.
We've fought tooth and nail to make sure
we're not bottom tonight.
Mike and Pete, they look exhausted.
That might be the course that will save the boys
or will break the boys.
I think now that I understand
how hard this is going to be,
but good luck.
We've put 100% of our blood bone guts in this, so.
Not literally. Not literally.
This dessert is make or break.
Mike and Pete have just crossed the finish line.
They're hoping their creme brulee and apple pie desserts
will score them enough to keep them off
the bottom of the leaderboard and safe from elimination.
Thank you.
Thank you, guys.
Bon appetit.
Thank you.
Fingers crossed for a curdled dessert.
(SPEAKS ITALIAN)
Mmm.
The apple a little bit under cooked.
But honestly, it's nice.
Good flavour. Good flavour.
The ice cream...really vanillary.
Yeah, I think they're a chance.
Eating the creme brulee, there's good things.
We're also trying to find bad things to critique it with.
The creme brulee on mine, the toffee was, like, too thick.
I thought the creme brulee was maybe a bit burnt on the top.
I could taste burnt.
That's what brulee means in French.
Burn cream.
(LAUGHTER)
Rob and Liam, obviously, they'd never tried creme brulee.
I think it's just called playing a game.
God, that's hilarious.
Well, I think it was a good dessert then.
(LAUGHS)
The apple pie was delightful.
Apple's crisp, custard was lovely and that crumble
is just the best part about it.
It was a good Mike sized portion, which was awesome.
So great finish for the guys.
I think they really needed that one.
The ice cream's not great.
We make ice cream.
We love ice cream, but that's just not good enough.
Having a soup of ice cream sitting next to a tart doesn't work.
It just wasn't enough attention to detail,
just not wonderful as it should have been.
I think the apple should have been cooked slowly longer.
It was a little bit too raw,
but it's definitely the dish that I enjoy the most all of the night.
Where does Mike and Pete sit in right now?
Maybe this was slightly better.
Mike and Pete for the dessert.
I think our main was a lot better.
I think it's going down to personal opinion.
This is a really close one.
If Mike and Pete score well tonight
and it's down to you two teams, how does that fight work out?
Is it a fight?
It's not just about beating you guys.
Yes, we have to do that to stay in the competition,
but we'd love to get a good score that,
you know, we are happy with for ourselves.
We'd be really disappointed
if we didn't improve on our last instant-instant restaurant round.
I'm hoping that bomb
goes up every single dish.
Yeah.
It's now time for the guest teams
to critique and decide their score out of ten.
For entree, we had the mushroom risotto.
Couple of things good, couple of things bad
was not a perfect risotto.
No.
Entree we had the fish and chips with the chilli twist.
The fish was cooked nicely.
However, there was some not so nice elements.
The main for us that squid ink, it was tasty,
but could have been just a little bit more on the flavour front.
For main, we had the cauliflower steak
with cannellini puree and the chimichurri.
They liked it but we definitely didn't.
Well, yeah, the cauliflower steak was undercooked on mine.
Yeah, we didn't enjoy it at all.
The apple custard pie.
Loved it. Yum. So good.
The ice cream was really vanillary and really sweet.
The creme brulee at was good. Decent.
I reckon that probably saved them.
It's super hard to score fairly
when you're on the bottom, but...
Yeah, I want to be dropping twos and threes, but we won't.
All in all.
Rob and Liam going to have to be harsh.
They want to stay in this competition.
Tonight wasn't as good as Simone and Viviana's dinner.
But was better than ours. It was better than ours.
Overall, we didn't have such a bad food.
It was a pass, but not a huge pass.
There was a lot of effort that went into every dish,
but there was nothing that was really executed well.
By the end of tomorrow night,
one of us five will be going home.
How we scored is really important.
I think we really pushed ourselves
during this Ultimate Instant Restaurant round.
Hopefully, it pays off.
At Mike and Pete's Ultimate Instant Restaurant,
the fussy friends hope to beat Rob and Liam's score of 57.
Mike and Pete, thank you for inviting us back
to the Twisted Lemons.
You're welcome.
Now, it's time to reveal your scores.
Caz and Fergus, what do you score Mike and Pete tonight?
Mike and Pete, tonight we score you a six.
Simone and Viviana?
Mike and Pete, we give you a six.
Rob and Liam?
Tonight, Mike and Pete, we score you six.
Thank you. Thanks, gents.
I think our score was really fair.
The entree was above average.
We hated the main
that dropped their score right down.
And then dessert was a pleasant finish to the evening,
so that kind of brought 'em back up a bit.
Finally, Janey and Maddie, what do you guys score?
Tonight, Mike and Pete, score you a five.
That's like classic Janey and Maddie.
100%.
Everything they do is strategic, bringing up arguments, scoring low.
Like, everything they do is strategic.
That means the teams have given you a combined score
of 23 out of 40.
This is not the score that we wanted.
After all the work that we put in,
we're still not safe from elimination.
I just hope that the judges' scores
are going to be enough to beat Rob and Liam.
And now, it's our turn to score the dishes
that we ordered out of ten.
Mike and Pete, I chose mushroom risotto.
The rice was just cooked, a lot of saffron in there.
I think we could have elevated
that dish with a little bit more Parmesan,
a little bit more butter.
I love the field mushrooms on top.
For your entree tonight, I score you a six.
Gents, for entree,
I chose the fish and chips with cheese sauce.
It wasn't a dish that made a lot of sense on the plate.
The fish was cooked OK.
The rest was bland. There's no seasoning except chilli.
There was not even any dressing for the salad.
So the score I'm giving you for your entree...
is a four.
I'm a little concerned.
Instantly, we're like, this is a chance for us.
It looks like it's going to be pretty close.
For main course,
I chose the squid ink pasta with king prawns.
I liked the actual pasta.
I liked the sauce, but you needed more.
The pasta was a little bit sticking together
because of that lack of sauce.
So, for your main course tonight, I score you a six.
Mike and Pete, for main course,
I chose the cauliflower steak
with cannellini bean puree and chimichurri.
A surprising dish full of spices and the chimichurri was delicious.
The score I'm giving you for your main course...is an eight.
Thank you so much.
Just shows when you push yourself
outside of your comfort seat, the success can be greater.
It's going down to the wire this one.
It comes down to Mike and Pete's dessert.
For dessert, I chose
apple custard pie with vanilla bean ice cream.
The pastry was a little bit thick for me,
but it was cooked nicely.
The apple, I would've cooked more.
There was elements to fix, but I quite liked it.
For your dessert tonight, I score you...
a seven. Thank you.
Gents, for desserts I finished this three-course meal
with a creme brulee.
Classic dessert.
The creme brulee was absolutely delicious.
The custard was well set
and not too sweet and good amount of vanilla.
I was really happy with the little berries over the top.
The only negative, I think on this creme brulee
is the disc of caramel sugar over top was a little too thick.
So, the score I'm giving you for your dessert...is a nine.
Whoo-hoo! Whoop-whoop! Fantastic.
We've done it. We've nailed dessert.
That gives you a grand total score of 63.
Wow. Crazy.
That's pretty good.
With a total score of 63 out of 100,
fussy friends Mike and Pete
are now second on the leaderboard,
safe from elimination.
We're still at the top of the leaderboard.
So no matter what Mike said regarding our food,
he doesn't touch us.
We're good, bro.
(LAUGHS)
We are pumped about being second on the leaderboard.
We didn't pip the Italians off the post,
but we gave a pretty good run for our money.
Feeling good that Rob and Liam are still at the bottom.
(LAUGHS) No offence, lads.
We're feeling pretty low to be honest.
We're still on the bottom and I think we're pretty good cooks,
so it's hard to take.
Janey and Maddie, one instant restaurant left.
And at the end of it, one team is going home.
Ladies, are you ready?
We are ready as a we will ever be, I guess.
Yeah, we're ready. Yeah.
We just really want to smash it out of the park and...
May the best team win.
Thank you, everyone. Thank you.
This is our last chance. Yeah.
I want to see Janey and Maddie fail.
We want it. It needs to happen.
Yeah.