SEPTIMUS CATON (NARRATES): Previously...
Rob and Liam, the best of the best in this round.
Boom.
Three amazing teams of home cooks
set the competition alight.
The highest score in the history of MKR!
But as the new round of ultimate
instant restaurants began...
Two entrees, two mains, two desserts.
This double menu is intense.
..two early favourites were cut down to size...
That is the big mistake in this dish.
..sending Rob and Liam
to the bottom of the leaderboard.
Hopefully, we get a chance to come back swinging.
Tonight, we're in Brisbane
for the third ultimate instant restaurant
with the history making modern Italians
most ambitious menu yet.
Risotto and a pasta, that is a lot of work.
Alarm Bells ringing.
But with expectations so high...
All of the teams will be expecting amazing pasta from us.
It's full on.
..can Simone and Viviana soar into the history books once more?
If they pull it off, it's tens all the way.
How do you even make that? Good luck.
Or will they melt under the pressure?
It destroys you, destroys your mind.
If everything's not done perfectly, then it is a fail.
I smell blood on the water.
The sharks are circling.
We are back in sunny Brisbane
for the next ultimate instant restaurant
where Italian amici's,
Simone and Viviana return for a triumphant homecoming...
Let's say hi to everyone.
..and a confidence boost from their biggest fans.
(CHEERS)
It's very nice to see all our friends.
Victoria, my partner, very happy.
It was so good.
Guys, how's the competition going?
Allora. It's a rollercoaster of emotion.
At one point we were at the top.
We got the highest score in My Kitchen Rules history.
(CHEERS)
Wait, wait, wait... Wait.
That was great.
But then we almost got eliminated.
No! Yeah.
We were so high and then we had some hiccups.
Maybe the pressure got the best of us.
Now, we are, like, top five.
So, the competition is so hard.
We are going to give everything we have tonight
to make it to the final stage of this competition.
Ciao, everyone.
Bye guys. Love you. Ciao, ciao.
(UPBEAT MUSIC)
Here we go again.
But this time, ultimate instant restaurant.
This challenge is just like next level.
Double the dishes of everything.
So, two entree, two main, two dessert.
(PANTS)
I know, I know, I know.
I'm sorry. I'm sorry. I'm sorry. Oh, man!
Like, Rob and Liam and Caz and Fergus,
which are the strongest team, they already struggle.
So my, Rob Liam, they score 57.
And Caz and Fergus 62, the biggest.
That's low.
We score like 104 last time that we had the instant restaurant.
But how do we match that all the time?
We need to be realistic.
We are going to do our best as usual, and...
That's all we can do at the end of the day.
I mean, what won kill us will make us stronger, I guess.
For sure. For sure.
Simone and Viviana, we know these guys can cook.
They've had a few silly mistakes along the way.
They're their own biggest critics,
so, they need to get out of their heads and into the kitchen.
(GROOVY MUSIC)
Woollie, we're back.
We're quite confident.
We like what we have is a good menu.
Complicated, but good menu.
OK, amore. We need the rockmelon.
Rockmelino.
For our cheesecake entree.
Cheesecake.
For entry one, we're making prosciutto and melon cheesecake.
You think that's the right size?
(LAUGHS) Perfect, amore.
They're perfect.
Prosciutto and melon, classic.
So, you've got the saltiness of the cured ham,
the sweetness of the melon goes together.
In a cheesecake, it's not a normal entree.
I'm expecting a savoury cheesecake infused with the prosciutto.
This could really work if you get the combinations right.
If you don't, could be a disaster.
Let's hope they love it.
It's a classic combination. We want to give a little twist.
Mixing tradition with, like, a modern Italian cuisine.
Stop.
We have a problem. Why?
Pineapple perfect for pizzas?
(LAUGHS)
What is wrong?
Simone and Viviana, they're cool cats.
Everyone's put them on a pedestal.
But if a little bit of doubt creeps into their mind,
they could come crashing down.
OK, baby. So, we need polenta.
Polenta.
For entree two we're making crostini di polenta.
Crostini means crispy.
So, I think it's probably a set polenta, deep-fried,
and then you get a beautiful crust on the outside
and really soft and goo in the middle,
that could be actually quite delicious.
Buongiorno!
How are you, man? Good man.
Yeah, not too bad.
I think we're gonna get some pretty good food
ready to get in there and see
if I can deliver what I did last time.
Awesome. You have a rewards card?
Yes, we do. Very good.
Because the ultimate round it's a lot harder.
Buongiorno!
How we going? Alright?
We need some duck leg please.
Yes. Duck leg? Yeah.
For main course one,
we're making pappardelle with duck ragu.
So, pappardelle is a larger flat pasta shape.
The sauce needs to be damn good.
It needs to be really well-seasoned.
Ciao. Grazie. Ciao.
Arrivederci. Arrivederci.
Arrivederci. Ciao, ciao.
I've had the best pasta ever on my kitchens
from Simone and Viviana and I would be very surprised
they don't deliver a great pasta tonight.
What are we chasing today?
We are going to get some wonderful scampi.
Check out that.
They're stunning.
For main two,
we're making risotto with scampi and stracciatella.
Scampi's a beautiful sweet shellfish
and stracciatella's a cheese.
So, I'm thinking scampi inner risotto
with the cheese folded through.
There's a lot of work here to do. It's not an easy menu.
If they pull it off, it's tens all the way.
Here we are at home!
Their home is soon to transform into an ultimate instant restaurant.
Then, it's all hands in the kitchen to prepare six dishes
before the guest teams arrive.
Let's do it, amore.
Let's do it. Do it.
Oh, I feel like a donkey.
Now, it's time to set up our instant restaurant again.
OK.
If Simone and Viviana
can't deliver as well as they would like tonight,
I guess it just shows that they're not perfect.
Since almost all of the tables said that they fear us.
So, do you see that they're going to score us lower?
You know, we already established that Maddie and Janey,
they're a little bit stingy with the scoring.
Mm, in the voting.
I feel like if we don't deliver high,
the expectation might disappoint them.
The only thing we need to do just cook very well,
not hope on generosity from the others.
Yeah, that's it.
We're ready. Ready.
OK, amore. So...
Big day. Big day.
If you would've told me even just like one year ago
that you and I were going to a cooking competition
I would've never, never imagined.
We are going to channels at seven.
Like no way. Vai. The simple one.
Poo! Ooh. Let's go.
Vivianina, just for you. Thank you.
We could have not wished for a better way
to live, legit, our dream.
The middle one. Let's go.
Do it. (SPEAKS ITALIAN)
OK. Alright. Vai.
(COUNTDOWN BEEPS)
OK. First thing I can make the coffee.
Yes, I would love a coffee.
No, not for you.
I'm just making the coffee for the tiramisu dessert.
OK. Alright.
For dessert one, we're making tiramisu.
Tiramisu, this is, like, potatoes to the Irish.
It's a classic dessert and everyone's had it,
so, you've got to do it well.
This is for the savoiardi.
So, the lady fingers for our tiramisu dessert.
The savoiardi is a biscuit that is a very hairy.
So, it is very important to maintain this airy texture
because you need to soak the coffee.
If the base of the tower is not well done,
the tower might fall.
Wow, what a savoiardi!
Viviana!
Oh, yes.
Wonderful savoiardi.
Honestly, I think the best one I've ever made.
So good. So good.
Now, I'm going to start to make the dough for the dessert
for the sfogliatella riccia.
Have fun, amore. I will.
Sfogliatelle, please be good.
For dessert two we're making sfogliatella riccia.
I don't think anyone will know
what is sfogliatella riccia maybe except Mike and Pete.
Sfogliatella, it's a pastry shell and it's filled with custards.
If Simone and Viviana can create this,
I've got to take my hat off.
It's a pastry that you need to pull and stretch.
So, it's like more than paper thin
and then you need to roll it on itself.
If they do this from scratch, the stress in kitchen
is going to be incredible.
It's a very long process.
Sfogliatella riccia.
It is going to be a very complicated dessert to pull out.
What I'm most worried about tonight is time management.
You know, be able to deliver two digital ones for each course.
It might impact the quality of the final product because,
you know, you don't have the same attention to the details.
How was the dough feeling, baby?
I'm very happy with the dough. Yeah?
Feels exactly as supposed to feel, very happy.
Tonight, I'm expecting Picasso on a plate again.
Delicate food, soft food, beautiful food.
I can't even describe it.
I'm already salvating at the mouth.
Now, I'm going to take it there,
sfogliatella dough to sleep.
OK, so, everybody quiet.
Shh!
She's going to sleep and let her rest.
They calm before the storm. No.
Yeah. OK.
I'm just going to start on the scampi for the risotto main.
Yes.
OK, so, chiropractor move.
Release some stress from your back.
So, the first inter restaurant, I had to deal with the prawns.
The second instant restaurant I had to deal with the prawns.
Now, it's the third instant restaurant and it gets harder.
I need to deal with the freaking scampi.
The Seafood Queen!
Whenever he wants to make me happy,
just call me queen of something.
Oh, the Queen of Cleaning.
Oh, the Queen of Scampi. Oh, the Queen of Haircuts.
Like you just put the queen in front and in this way he knows
that I'm going to do whatever he says anyway.
It seems like it's working.
It does. (LAUGHS)
15 minutes.
The duck, it's a slow cook so
that we'll be doing the over for a couple hours.
These beautiful and sexy duck legs for main.
We really love duck ragu. It's something that we do often.
Alright, put this one in the oven.
Obviously, we never done a competition
with so many variables,
so hopefully we will be able to deliver a good dish.
Bye, bye. Alright.
(BACKGROUND SONG)
Ready for some good Italian food tonight
from our good mates.
Yeah, mate. I'm expecting some pretty high scores, I reckon.
Yeah.
Hey, I wouldn't mind if they slipped up to be honest though,
it's not good being at the bottom of a leaderboard.
There's a few things
that we want to raise with Rob and Liam.
There are certain things
that we do need to get off
our chest tonight.
When it comes to the finals. Can we have two Italians?
No, there's only be one, Pete. That's gonna be us.
Gonna be us.
They've been strong performers.
Will they be strong performers by the end of the night?
Oh, wow, they're here.
They're here, they're here, they're here.
We got this. We got that.
Pshh! OK.
We are ready. Everything is under control so far.
It is. Let's go there.
Pumped. Let's not short weakness.
(CROSSTALK)
They've got big smiles in their faces.
They're looking pretty calm.
(CROSSTALK)
They're good people, they're good cooks.
But we also understand that there will be a chance
of someone slipping up.
OK, let's go.
Oh, it's good to be home.
Back under the stars.
Back under the stars. Beautiful!
Stars are shining. A night under the stars.
This room gives me PTSD.
We were all left absolutely gobsmacked
at the skills of those two.
Scoring the highest score in MKR history.
Buonasera, everyone!
Buonasera!
Welcome back to our instant restaurant.
Sotto le Stelle.
Last time we were wishing for a very high score and we got it.
(LAUGHTER)
Tonight, we're wishing to stay in the competition.
(LAUGHTER)
Good luck. Thank you, amore.
Thank you guys and be nice.
(LAUGHTER)
Be nice. Yes, Simone, we be nice.
(CHUCKLES)
So, we let you enjoy the night and we will be back later.
Thank you. Ciao.
Good luck. (SPEAKS ITALIAN)
Grazie. Grazie, amore.
How are you guys feeling? Well, relieved.
Look, it wasn't a train wreck
but I think we derailed a couple of times.
We're obviously not stoked with our score
from our ultimate instant restaurant,
but, hey, we're above Rob and Liam.
That's all that matters now.
On the scoring, Rob and Liam said to mum and I,
they thought our score was a bit strategic
at their instant restaurant, which I found interesting
because at your instant restaurant they scored you a five
and we scored them a five.
The guys did exactly what we did.
So, is that the pot calling the kettle black?
So, you guys don't think that you were strategic
with your score, even though you said we were being strategic.
(LAUGHS)
I don't think we did the same thing.
We just literally compared dishes.
I think that's what everyone's doing now.
I think we agreed to disagree.
What can we say?
They're just trying to
bring it all back around to try and,
you know, get everyone back on their side.
I just feel like I don't like the finger being
pointed at mum being like, you guys are being strategic.
When I still feel that you guys voted in a similar way.
I love seeing beef around the table
when it doesn't involve me for a change.
For a change.
I think, everyone knows we're not strategic at all.
We literally just like that...
Butter wouldn't melt. That's alright.
Don't play that game with us, Boys.
We are not fooled by this.
So, would you still stand by the fact you thought
mum and I were being strategic?
Do you take that back or...?
I stick by it.
I regret nothing I said at the last instant restaurant.
I believed it so I said it.
Everyone at the table knows they're strategically voting.
Coming up...
Wow. Good luck.
Will lofty expectations...
Simone and Viv, they're up here.
It's going to be a hard task to match their previous cook here.
..be met with brilliance?
I think a work of art.
Or will they crash land?
It was crap.
Their expectation from us is always so high.
(BLEEP) me.
Can you leave me alone in two minutes?
('HERO' BY JVKE AND MARTIN GARRIX PLAYS)
Alright, mate.
Ready? Ready.
(GASPS) They're here. Baby...
Let's go, let's go, let's go, let's go.
Let go. Let's go. Don't think.
We are confident with the prep we made.
We are proud of how we worked.
So, at this moment we're very happy to see them.
(CROSSTALK)
Come on through.
How are you, darling? Good. How you are?
Mister, how are you doing? Oh, my god, we're back again.
Hello. We're back again.
Well, welcome back.
Welcome... Welcome in chef. Let's go. Let's go.
(CROSSTALK)
Hey, bonsoir, bonsoir, bonsoir.
Hello, hello.
(CROSSTALK)
How are we all?
Great. How are you?
Good.
Welcome back again. Welcome back.
To Sotto le Stelle.
We've been here that much, we'll have to pay rent soon.
(LAUGHS) Indeed.
It's a great idea. (LAUGHTER)
Alright, what's on the menu?
So, if you guys want to open your menu.
Cheesecake.
So, on the menu tonight for entree
we having a presto melon cheesecake and crostini de polenta.
Prosciutto and melon cheesecake.
No idea whatsoever.
It sounds weird.
Yeah, it does.
For main, we are going to have a pappardelle with duck ragu
and risotto ai scampi and stracciatella.
The mains are really standing out proud and strong.
We know that Simone and Viviana are great with their pasta.
And for dessert
we're going to have sfogliatella riccia and tiramisu.
It's an incredible menu.
I think we're going to be at the bottom after this cook.
Yeah. It's reality.
So, for entree, I'm going to get the crostini de polenta.
For main course pappardelle with duck ragu
and then for dessert sfogliatella riccia.
Riccia. Thank you.
Thank you, chef.
I will order the prosciutto, melon cheesecake, the risotto
of scampi and stracciatella and tiramisu, please.
Fantastic.
We'll have the crostini di polenta, please.
Yeah.
Mum and I are just selecting some dishes
that we really like the sound of that we wanna try.
The pappardelle with the duck ragu.
There's some...
You know, there's some Italian words,
I need the translator out.
And finished off with the...
I need a bit of help. Tella...
Yes, the first one.
(LAUGHTER)
Sfogliatella riccia Napoletana.
Beautiful. That one.
I'll take the easier to say option.
I'll have the tiramisu.
We've seen how well they do desserts.
Thank you.
So, we've stayed away from pastries
because we believe they're tens
and we think that others might score a bit lower.
There's a lot can go wrong in this menu.
Everything. A lot of...
(LAUGHTER)
There's a lot of timing.
I'm just saying good luck.
Good luck.
They've set themselves a mammoth task.
Very technical dishes.
They're taking some big risks.
Wow. Good luck.
We need it. Thank you.
I think so.
Thank you, Chef.
Love the pep talk.
(LAUGHTER)
Let's hope this is not the last time you cook.
Good luck.
Awesome! Now, we can go!
See you later, everybody. Thank you, everybody.
Thank you. Thank you.
Best for good luck.
(LAUGHTER)
Back in the kitchen and we've done a fair amount
of prep for our entree.
We're on a great path.
I'm going to start to do the cheesecake.
OK.
For entree amore? Yeah. For the entree. Yes.
For entree tonight we're serving
prosciutto and melon cheesecake.
So, prosciutto, melon cheese cake should taste...
Should be a combination of sweetness and savouriness.
This sweetness from the melone.
So, fresh, sweet, I love it.
And the savouriness from the prosciutto.
Then, we are going to have a creamy base from the cheese
and a classic biscuit base.
So, this one amore.
I'm doing the mix for our cheesecake.
Yeah.
It's not a cheesecake with sugar.
This cheese is quite bland,
so, I need to work with fresh lemon zest to give the punch.
I don't think anyone will expect the cheesecake for entree.
That's for sure.
We really love this combination of flavours.
We hope the contests are going to like it.
There is maybe a chance they won't.
I just hope that they will understand all of the flavours.
You know, it's like the first time I tried vegemite,
I didn't like it much.
It is a bit of a risk.
It is a little bit risky. Yes, exactly.
Ah...
Hopefully it's going to be a good risk.
Alright, so, now, I'm just start to compose the cheesecake
and put in the fridge to set.
Bravo!
Baby, I'm about to take the polenta out.
Yep.
For our entree, tonight, we're making crostini di polenta.
I just hope it's going to come out.
I am scared it's going to break.
Here we go.
Nice. Perfect vai.
The polenta should taste nice and creamy and crazy rich.
We want the Parmigiano and the Pecorino
to really come through in the polenta.
I cannot break anything. I cannot make mistake.
We need this entree to do good.
We know how emotional we are,
how bad we can react to bad critiques.
Starting a high is just going
to make the night go so much easier.
Amore, you're doing absolutely great, honestly.
Thank you.
How's the table?
Is it competition mode or is it friend mode or is it...
What is it? It's both.
I think it's friends.
It's a friendly competition.
Yeah, yeah.
Some people have got their gloves out
and they're going pow, pow, pow, pow.
Who?
Oh, well, you know, just...
You know, I am sure they'll own it whoever they are, but yeah...
Well, you guys are.
I was about to say, I was like...
She just got taped up hands
or has she actually got the gloves on?
I think the gloves are off.
Fair enough. Alright.
What did you order for entree guys?
So, we ordered the crostini de polenta.
We couldn't read the menu last time
we're here and nothing much has changed.
So, that just means polenta crusty.
Yeah.
Crusty polenta. Cool.
I absolutely loved your blue cheese polenta.
So, I just want something super tasty.
Why didn't you pick the cheesecake?
I've watched Simone make pastry, dude,
stay away from the end with pastry.
The dude's going to kill it.
Oh, you're doing the strategy.
Yeah.
Let's fry.
Now, I really want this crostini
to come out nice and golden.
So, they need to be a bit crunchy,
but obviously like I cannot burn it.
We are going to bring our polenta to our next level.
Crispy outside, creamy inside with the sweetness,
the gorgonzola punchiness is going to be amazing.
Wonderful.
The polenta, so far is very good, so I'm very happy with it.
So, with your imagination,
do you think reading a menu like this,
there's some clever dishes on there?
Well, I have to say there's a couple I'm not that familiar with.
I'm not sure what a prosciutto and melon cheesecake is.
It sounds interesting. I don't think any of us are.
The cheesecake, I...
They're reinventing the wheel and I don't like
when someone brings a dessert into the entree,
so, I'm not quite sure how that's going to go.
Simone and Viviana never present a classic Italian menu.
Some traditions you don't change,
so, I think they've been too adventurous.
The cheesecake is a bit of a twist.
I really don't know how it's going to be presented
or how those flavour combinations are going to be combined even.
Yeah.
Um, it is a bit weird
and I think that's a pretty high risk dish,
which is why we're choosing it obviously.
Yeah.
So, that's what you order
but you're hoping they're going to fail.
Of course. I want 'em to fail. It's a competition.
Yeah, I'm picking it because I don't think I'm gonna like it.
The strategy? Yeah, the strategy.
Amore, what are you doing?
I'm just making the prosciutto rose.
Ah.
You're going to put that one on top of the cheesecake?
Yeah, a little rose prosciutto melon.
The prosciutto melon cheesecake.
We're definitely gonna have a good aesthetic impact for the table.
We worked a lot on the presentation
because there is a doubt of the flavour profile we did.
What do you think?
I love it.
Base is ready, cheese is ready,
the rose of melone and prosciutto is ready.
We are ready to rock and roll.
We got the melon, we got the prosciutto.
The perfect combination of balance between sugar and saltiness.
This cake is coming together.
I am very happy with the polenta.
We know that all of the flavours, they work very well together.
Yum. Gorgonzola.
Pear, pear.
I think that the plates look very, very good, amore.
Yes, it does. The honey is the key of this dish.
It brings everything together.
It will balance everything up.
The cheesecake is a bit of a risk, like,
we like it, but we don't know if the other will understand it.
OK, amore, this one.
For Manu. For Manu.
Cool and this one for Colin.
Let's do it. Let's go.
Entree is served.
Thank you.
God damnit. It's an art piece.
You ordered that? Mm-hmm.
I have no clue if they like them, if they hate it.
If...
I don't know. I'm just praying.
In Brisbane, Simone and Viviana
have just nervously served up
what could be a divisive entree,
prosciutto and melon cheesecake
and crostini di polenta.
We are hoping for a very good critique.
I think that the crostini di polenta
will be received well by the table.
The only question mark will be the prosciutto cheesecake.
Thank you. Thank you.
Enjoy, guys.
Thank you. Thank you, guys.
Bon appetite.
First bite of the entree, the polenta is crispy as.
Do you like it?
I think it all works together well.
The flavours are really delicious.
That polenta is really nice and crispy on the outside
and really soft and pillowy on the inside.
Prosciutto and melon cheesecake.
I'm not loving it.
It's a weird combo and it's just missing something.
It's bland. It just hasn't paid off.
Crostini di polenta.
It was probably a really smart dish,
like a flavour combination of pear, walnuts and honey.
That's a classic. It was tasty. It was good.
I am surprised they've done such a heavy hand
with the honey because they could have finessed
that a little bit more, but definitely they hit the nail
when it came to the combo of the flavours
and it looked beautiful the way they served it up.
So, it was a good start for sure.
The prosciutto and melon cheesecake.
I don't really get the dish at all.
Yeah, like, an unidentifiable kind of cheese there.
I can't really taste too much.
Not a heap of seasoning.
I think, you know, you've got prosciutto.
So, I think they thought that that's the salty element,
but it doesn't really transfer to the other elements on the dish.
It had no flavour. Had no...
It was a very plain dish.
We expect their level every time and this...
It was crap.
Entree was well below par than what they used to serving.
So, when it comes to scoring, it's not gonna look pretty.
Simone and Viviana for entree I chose the crostini di polenta.
We've had a lot of polenta this competition...
this one is the best we've had.
What I love about this polenta is how you've been able to keep it
so soft and inside as well as crunchy
on the outside and that is the key.
It's amazing.
You seem to love adding fruits with your savouries.
This combination works maybe a little bit too much honey
to the rest of the plate,
but apart from that,
I was very happy with my polenta.
Thank you. Thank you, chef.
That's good news.
I am very, very happy about it.
Simone and Viviana.
I chose the prosciutto and melon cheesecake.
I like the idea because my mind is like, what is this?
Cheesecake, prosciutto and melon!
Everyone loves prosciutto and melon.
Prosciutto and melon works.
Does prosciutto, melon and cheesecake work?
Not so much.
I think the cheese, if it was a colour,
it will beige
because that cheese needed a pack of punch.
I actually quite like the texture of the base,
but the cheese gave me nothing.
Look, it was OK, but I was expecting the stars.
Thank you, chef. Thank you.
We're disappointed they didn't like it.
This is not the start we're hoping for.
Thank you.
Thank you, guys. Thank you.
But we're glad that at least one
of the entree was very well received.
We know Simone, he's a perfectionist.
He won't be happy with that negative. Nah.
I think Simone and Viviana are definitely starting
to sweat a little bit.
Yeah, I think it's the first time maybe we've seen some cracks
starting to appear with the Italian power couple.
They're not used to getting bad critiques
and I dunno how this is going to flow on,
but I don't think it's a good thing for them.
If they can't shake it off, then the next dishes will suffer.
After what we just ate if Simone and Viviana
are looking to get above us on the leaderboard.
I think they're going to have to really step up for main.
50-50. It's OK.
Like, honestly, entree was our biggest jump
in the unknown and now we're gonna smash...
Now mains. ..main.
We take on board the critiques from the judges.
We are not gonna get down from it.
No.
We're ready for a new challenge.
Let's give everything we have.
Let's get everything done.
It's good. It's OK.
It's good.
Risotto is an interesting one.
I think, we don't like it too al dente.
We don't like a dry risotto.
What is a great risotto?
Well, a great risotto to me is that the rice is cooked.
It's not mushy.
It's all about for me the stock they've used with the risotto
because that will really determine how flavoursome that rice is.
Yeah.
You can be wet and undercooked.
It can be dry and mushy and all of the above.
So, 14 years of My Kitchen Rules, we've had few retailers,
don't think we've ever had a good one.
Simone and Viviana looked a bit
rattled after the entree critique,
so, I'm thinking that this is gonna end up
on the plate in main.
So, now, we can really focus on main.
We need to start with the risotto
'cause it's the one that is going to take more time.
For our main
tonight we're serving risotto scampi stracciatella.
We are excited to step it up.
We feel like the main are our strongest dish.
Very, very confident with our mains.
We're going to be cooking the risotto
with the scampi shell bisque
and this is just gonna elevate it to another level.
The scampi bisque smell delicious.
Is going to smell like sea.
Now that the risotto is start cooking in the bisque,
you need to try it every couple of minutes
because it just changes so quickly.
You know, like, you think that you're safe and then, like,
two minutes later is overcooked.
Cooking the risotto is a pretty slow process.
Usually, it takes about like 45 minutes.
Perfect risotto has to be lightly al dente,
but still creamy.
It needs to be taken care
of with a lot of love and constant attention.
Now we need to do the tartare.
The tartare, yes.
That we're going to put on top.
We are using a part of the scampi
cooked inside the risotto
and another part as a tartare on top of it.
This tartare adds to the risotto,
another type of texture, another way to eat the scampi.
I don't know if the other contestant
ever had the scampi tartare
before and not everybody's used to eat raw meat,
but it's just delicious.
So good.
We want the main course to be the highlight of the night,
so, we really need them to work to get the table
to appreciate these dishes.
Soon I'm going to start to do ragu, yeah, for the pasta.
Rob and Liam, what have you ordered for main course?
We said last night at the dinner table,
if you have one last dish, what you want.
And I said, "Pasta cooked by Simone and Viviana."
Oh, here we go.
So, I went with a pasta from Simone and Viviana.
If I eat here, I'm always going to choose pasta.
Their track record.
I think everything's going to be perfect.
It's their wheelhouse.
Hopefully, it's a 10.
This one wasn't a strategy vote,
this was a vote with the belly.
(LAUGHTER)
The duck will be amazing.
It'll be pull off the bone
with a lovely thick ribbon of pappardelle.
Can't be dry, there needs to be
a decent amount of sauce through that pasta
and it needs to have a beautiful rich finish.
And if the pasta is soft,
then we have a texture issue.
Hopefully the pasta is al dente.
It's going to be a hard task to match their previous cook here,
but I'm thinking we're in for a treat tonight.
We are all pretty confident that the pappardelle is going to be
made perfectly and probably if it's not,
it's because of the risotto.
I think that Simone and Viviana have set themselves up
for a tough main round.
A lot of attention to detail needs to be taken.
To get those two mains up at the same time,
that's going to be hard.
That's going to be a challenge because risotto is the one
that I think you need to watch and a duck ragu,
if they did it in their prep time,
that's an easy dish.
No...
Sorry, sorry. Hold it.
No, don't be sorry. No, no, it's not an easy dish.
We should have an easy jar.
You know, the swearing jar, have an easy jar,
every time you say easy we put a coin in it.
Yeah, I wish them luck.
No, you don't.
No, I don't, but I'll be having a meltdown myself.
If I had to dish those two up, I'd be like, "Oh, my god."
If the Italians fail,
the lower the scores they get, the better for us.
Coming up...
We really feel the pressure.
..will the Italian supremos reach new heights?
Top three best dish I've ever had in my life.
Or will the challenge get the better of them?
Their lane is Italian
and if that's kind of what they're doing, then...
I have no more than this to give.
Let's not give up, amore.
With a top four spot on the line,
Italians Simone and Viviana
have big expectations on their shoulders
as they work on their two mains.
If we are not cooking as expected,
it will maybe get the lowest score
because they expect a lot from us.
Yeah, let's hope to deliver another 10 tonight.
How is it looking, baby?
Perfect, falling off the bone very easily.
For main course we're making pappardelle with the duck ragu.
The duck is out of the oven.
It looks great, it has a very good colour.
I'm adding to the duck, the juice that I cook it with.
It's gonna keep it nice and moist
and it's gonna make it just absolutely delicious.
I made the pasta ready.
I'm doing the pasta a little bit more thick
to contrast the softness of the ragu.
Now, I need to get the pasta boiling as soon as possible.
Pasta in. We're ready to rock a roll.
We're very confident with our pasta.
All of the teams will be expecting amazing pasta from us.
And the past has to be, of course, al dente.
We don't do noodles.
So, far the competition,
we cook pasta already a couple of times
and we managed to get four tens.
So, pressure is on.
Now, it's all about timing.
We need to make sure that the pappardelle are ready
when the risotto is ready
because if this one stays in the pot,
we keep cooking,
which it means that it's going to be overcooked
and this is not what we want.
Lots can happen with the risotto undercooked, overcooked,
so, we need to really get both dishes out
at the same time.
OK, so now...
Ready? Yes.
Let's go!
After entree, we hope
we are going to deliver an amazing main course
and hopefully if the stress don't play with my mind,
the timing is right.
Fast. This has to be very fast, my love.
OK? Yes.
It just changes so quickly.
Let's plate it.
It all coming together very nicely.
Very, very nicely.
Let's go!
The duck is juicy. It's fatty.
It goes very well with tomato sauce
and with the pappardelle, just a great combination.
I need to put the tartar and the stracciatella on top.
The stracciatella is just going to add
a little bit of freshness to it.
The tartare is going to lift the dish big time.
I am very happy with the main, they look perfect.
They smell delicious.
Little lemon just on top
and the micro herbs to add the green on it
and we are ready to go.
Honestly, I am very proud with what we are plating up tonight.
Bit olive oil.
Olive oil, of course.
These mains, they need to leave everyone
with their mouth open and be like,
"Wow, this was great."
That will be for Manu.
And this will be for Colin.
Let's go. Let's do it.
Main is served.
Thank you.
Very welcome.
Oh, thank you, Bella.
Very welcome. Beautiful.
The risotto looks nice.
It looks like it could be a really nice meal.
Look, it's a stunning looking bowl of pasta to me.
Yeah, yummy.
I think our current position at top of the leaderboard
won't be safe for long that past.
Thanks, mate. There you go, guys.
We pull up great dishes, they look fantastic.
The flavour thing is there,
so we're very proud of them.
We love Italian food and it means a lot for us.
We hope the judges and the contest
are going to appreciate these dishes.
Their expectation from us is always so high.
We really feel the pressure.
We believe that our mains
are the strongest dishes in the menu,
so, we just hope to meet everybody's expectation.
Responses to their entree
may have been mixed,
but Simone and Viviana
are now feeling extra confident about their mains,
pappardelle with duck ragu
and risotto with scampi and stracciatella.
We believe that our mains
are the strongest dishes in the menu.
We love Italian food and it means a lot for us.
So, we just hope to meet everybody's expectation.
Thank you. Thank you.
Enjoy it.
Bon appetite.
It's got a nice flavour.
You don't think?
It's got a nice flavour, but there's...
That's good.
..there's a lot of faults in it.
The actual flavour in the risotto is delicious.
However, you can't really get past the fact
that that rice is definitely not cooked enough.
Janey, if your face could tell a critique,
it would not be very good.
It's just that the effort that's gone into obviously
making that stock and so forth is actually beautiful.
But scampi risotto, it's such a beautiful, classy dish.
If everything's not done perfectly,
then it is...it is a little bit of a fail for me.
This is not what we expected from Simone and Viviana.
We really thought that they would nail this main.
The rice was uncooked.
It wasn't up to the standard we expect.
And that has no love.
So, when you make a risotto, it will be better?
I make a much better risotto.
When Simone and Viviana
are such high achievers and consistent,
that leaves you a big fall
and this is exactly what's happened.
So, Rob and Liam, you had duck, how did you go?
I wanted to love it.
The meat pulled apart beautifully.
Like you get that ragu bit, but nothing's rich about it.
There's no seasoning.
It's a bit disappointing.
The pasta is not what it was in round two.
Their lane is Italian
and if that's kind of what they're doing then...
So, who would you say is ahead at this stage?
These guys at the moment.
Didn't see that one coming.
I don't think anyone saw that one, but...
Janey, Janey, Janey! (LAUGHS)
After the critiques right now, it's anyone's game.
Feel like the boys have a shot.
I think it proves that the ultimate instant restaurant,
it's so much more work.
There's so many great cooks stumbling.
Simone and Viviana, for main course
I chose the pappardelle with duck ragu.
OK, I'm gonna start with saying
that your ravioli that you cooked for us last time
was probably the top three best pasta dish
I've ever had in my life.
OK.
I could have gave you 15 out of 10.
The pasta was impeccable. The filling was amazing.
The sauce was top notch
and I could have paid $60 in a restaurant for it.
This two different peoples cooked this.
The pasta itself is a little undercooked
and the ragu, it's missing...
(SPEAKS ITALIAN)
Where's the salt, mate?
This-this is not what we expected.
The duck is cooked, falling apart.
Sure.
But it's just not perfect, guys.
And at this point of the competition
and compared to what we've had from you before,
I was expecting a bit more.
I'm sorry to say.
Yeah, that's quite disappointing to be honest.
It's not...it's not good to hear this.
We thought it was going to our highlights.
It is definitely the worst outcome we could imagine.
I chose the risotto of scampi and stracciatella.
This dish is exactly what I expected to get.
When I seen a risotto and a pasta on the menu,
I was like, there's no way
it's going to be perfect and it's not.
The sauce, beautiful.
I love the flavour of the sauce.
I liked the cured scampi on top.
There's a little bit of inconsistency with the rice.
It's a bit under.
I had such high hopes for the risotto
and it didn't get there.
Look, it's not a total disaster, but I expected a lot more.
And in 14 years of risotto's,
this is another one to add on to that not nice list.
We were so confident with these dishes.
Like, we honestly thought that they were good.
Viv looks really rattled, like, really, really rattled.
She's not happy. Not happy.
It's gone horribly wrong.
Viviana, you look like you really want to hurt me now.
No, Chef. I'm disappointed.
We thought we did good, but unfortunately we didn't.
When you start and you set the bar here,
it's very difficult to stay there.
At this point of the cook,
it's a little bit precarious for them.
They're our biggest threat at this stage of the competition.
So, we'd love to see Simone and Viviana go home.
Definitely.
But there's one course left and um...
Well, I think you know what you got to do.
Yep.
Two tens.
Let's go. Go and get two tens.
Good luck, guys.
Thank you, guys.
They're super passionate cooks,
so, I think they're going to go down there and be really rattled.
Amore, it's OK.
It is tough, amore, tough, huh?
It's OK.
I need a minute, so give me a minute.
Yeah.
We thought that we pull out like great dishes,
so, it just hurts.
I dunno, amore,
maybe there were too many plates at once.
If we would've put maybe more season in the duck,
make cook the pasta 30 second longer.
And there were a few things that happened,
we could not pay attention details, you know.
I didn't have time to taste it at the end.
I should have.
We're not professional, amore, we're home cook.
So, it is happen. This is hard. It is hard.
I know, I know, but this challenge is destroying.
Like, it destroys you.
It destroys your mind. Like...
(SIGHS) It's not (BLEEP) me.
Come on.
I have no more than this to give.
Yeah, let's not give up, amore.
We still have the dessert to come on.
OK. OK.
We're not in a good position,
so, I just feel like the all night has been a fail.
This challenge is destroying.
Like, it destroys you.
It destroys your mind.
Like, (BLEEP) me.
At the end of this round,
one team will leave the competition
and we put so much at stake
to be here and it could all
go away just like that.
Yeah, let's not give up, amore.
We still have the dessert to come on.
Hey?
It's very hard to see Viv sad.
We really do have everything
we have to represent the Italians in Australia
and sorry guys, if we are not doing so well.
Can you leave me alone two minutes?
In this way, I can...
I know Viviana very well.
She needs to carry out to the chest
and I know she's gonna come back
stronger than ever.
OK. Hello.
Vivi, how are you?
I'm OK. I swear I'm OK.
Desserts are our last effort to make sure
that we're not at the bottom of the leaderboard.
Come on, you got to be strong.
After the entree and the main.
If we don't do amazing dessert, we could be out.
Now, focus on tiramisu. Focus on the dessert.
Yeah.
Let's do the tiramisu cream.
OK? OK.
For dessert, we're serving tiramisu.
I have a little bit of energy left
and I'm going to put it all in the mascarpone cream.
I need this cream to work so badly.
The other team are feeling much, much better tonight...
you know, like, seeing us and not doing so good.
That's pretty gnarly what just happened, like...
Especially for both cook, like, for both dishes,
I did not expect that.
Do you mean the critiques were overly harsh or just warrant? But...
No, no, I don't think they were overly harsh.
They were exactly what needed to be said.
It's just the challenge is tough.
Simone and Viv, they're quite emotional people.
I think if anything bad comes their way
they take it on board and they kind of,
you know, stew over it.
I think that could definitely be their undoing.
They're human just like the rest of us
and we've been like Simone and Viv,
they're up here and all the rest of us are down here.
Well, hello.
They're not. They're not.
Right now, it wouldn't surprise me
if they end up below you guys.
I smell blood in the water.
The sharks are circling. They're circling.
Simone and Viviana have a whole lot riding on this dessert.
If they don't knock this out of the park,
I can see us being not on the bottom.
Mm.
Can a tiramisu get a 10?
No. It is so lazy.
Mum, not really a fan of tiramisu.
I wanted it.
It's a simple dish.
The cream, the sponge, the coffee.
I was expecting them to go to another level tonight.
To get 10, I think that it's going to be perfectly layered,
really good flavours in there.
That's what I'm hoping.
There's not much to hide behind,
so they'll need to be perfect.
Oh, my god.
I am not going to lie.
This looks (BLEEP) good.
Oh, mummy. It worked. It worked.
It looks like it worked. It worked.
We can maybe start to see a little dot of light
at the end of the tunnel.
Mascarpone cream is working.
Feel a little bit better.
I feel a little better, not gonna lie.
I'm very dramatic. OK?
I am Italian. I'm supposed to be dramatic.
They made us like this.
So, far in the competition, our dessert game is quite good.
So, we are going to deliver a good dessert also tonight.
Yes. OK.
Let's finish with a boom.
So, now do a little layer and then we do the dots.
The tiramisu needs to look full of layers of savoiardi
and mascarpone cream.
Soft enough to just cut with a spoon
and the coffee needs to be bitter.
The coffee is important to break down
the sweetness of the tiramisu.
I'm going to start sfogliatelle.
For dessert we're also making sfogliatella riccia.
Sfogliatella riccia is a typical Napolitan pastry.
It is a quite difficult dessert to achieve.
It is done with the layers
and layers and layers of filo pastry.
So, amore, all the layers here.
It is stressful, it is time-consuming.
All my full attention is gonna be on my hands
and be very, very gentle and delicate.
It's feeling good.
It's coming along. I'm stretching them.
I'm making this cone shape.
This needs to be perfect.
And I fill it with chocolate cream.
There is a lot of work behind this.
Now, I want it perfect.
You've never done it this big.
Go big or go home, huh?
We're not going home because we are home already.
(LAUGHS)
I'm gonna put this one in the oven, amore.
They will make us or they will break us.
This sfogliatella.
This one is the ultimate instant restaurant,
that's why I chose the ultimate dessert.
Be good. Please.
Be good.
Alright. Caz, what did you order?
Have a crack.
The... Sfogliatella.
(STUMBLES) Rickia.
Sfogliatella. Ricky.
Rickia or something.
Look, we're not sure what it is,
but they have to pull out some
absolute nines or tens right now
to even, you know, get above us.
I imagine it'll be something with pastry
because Simone is very proficient with pastry makings.
I think it's going to be croissant like except with slices
and delicate and light.
With a beautiful creamy custard in the middle.
They need a good score for this dessert
or else they're gonna be at the bottom.
The way to make it...
Oh, geez.
That's a lot of work.
So, just now, just having a moment with the heat of the oven,
whispering to my sfogliatella.
Everything has to be gold.
I need them to cook very well,
so, I need to watch second by second.
If I don't watch them like that, they're not gonna come out good.
They're taking a little bit longer than usual
because they're bigger.
OK, that's normal.
(DRAMATIC MUSIC)
Look at that. Far!
Look at that.
Amore, look at the layers they're all getting...
Rich. Ah, that's perfect.
This is insane.
We are looking at the sfogliatella,
and honestly, this is the best he has ever made.
I swear. This is insane.
And now all I keep saying in my mind is that,
"This is going to be a 10.
This is going to be a 10."
Let's manifest.
Let's manifest tens.
They look very, very, very, very good.
I'm very happy with that.
Look what you made, bro.
But we were feeling confident with our mains,
so who knows to be honest.
Let's plate it.
That's what we're talking about.
Yeah. Brava, perfect.
Honestly, we're feeling proud.
Like, we're really feeling like this, it could save us.
I love both of our dessert. I hope they will too.
Like, this needs to save us.
Colin.
Manu, let's go.
Let's do it.
Dessert is served.
Thank you. Thank you.
Thank you.
Welcome.
Wow! Thank you.
You're welcome.
Thank you. Thank you.
First impressions of the dessert,
I was like, "We're on the bottom."
We're on the bottom. Yeah.
They look like tens.
They look absolutely stunning like they are schmick.
But you never know.
This need to save us. We want good critiques.
We don't want to be eliminated.
During a night under the stars,
Simone and Viviana
are wishing for a stratospheric
turnaround of fortunes
with their final dishes of the night.
Sfogliatella riccia and tiramisu.
Main dishes, it did not go as planned.
Dessert, this need to save us.
It can't just be good.
This needs to be perfect.
Manu...
(HANDS) (CRUNCH)
Manu bites into the sfogliatella and...
(CRUNCH)
(MIMICS CRUNCH)
It sounds good.
This is good. It sounds good.
(DRAMATIC MUSIC)
Thank you. Thank you.
Enjoy. Thanks, guys.
Thank you.
Bon appetite.
(CRUNCH)
Jesus.
I can hear that from here, Fergus.
It's very pretty bloody delicious to be fair.
Unreal!
It's a pleasure to eat.
Tastes like we're on the bottom, Rob.
That's what that tastes like.
Tastes like pure excellence.
This is a delicious plate of food.
It's probably one of the best tiramisu's I've ever had.
They've nailed it, I think.
Yeah.
I mean I still find tiramisu is a little bit lacklustre
in terms of a wow finish.
But they've done a really good job and I love the way
they did the cocoa powder over the top.
The intensity of that chocolate.
I think with dessert it's quite clear,
Rob and Liam will stay at the bottom.
Such a shame. (LAUGHS)
Mike and Pete, sfogliatella.
I loved it.
I thought it was quite nice.
Nice and crunchy.
I didn't mind the filling.
Yeah.
Can I just...
He didn't mind it.
He licked it. He licked.
There's-there's a little bit left.
Yeah, no, don't worry, I'll do that when you leave.
It's an amazing dessert with a whole lot of time
that's gone into it and they deserve to be applauded for it.
It is just far out of our league
and I think out of anyone's league on the table.
That's like...
That's incredible.
Comeback kids, you know,
they've pulled something out of the bag here
and I'm not sure if they're ahead of us tonight.
I don't think the margin's going to be much.
Thank god. It's done.
What a day!
Madonna Mia!
But Simone and Viviana's big day is not over yet.
After creating six hit and miss dishes,
the guest teams will now pass judgement
by scoring them out of 10.
So, we started with our
prosciutto melon cheesecake for entree, which is...
Very weird. ..a bit odd.
I liked that they had a gamble, but it didn't pay off for us.
It was a bit weird.
It was very weird.
To me, it was just crap.
Yeah. The crostini polenta.
The polenta was beautiful.
Soft on the inside, nice and crispy on the outside.
It was a good combination of flavours.
For main we had the duck ragu.
Yeah.
I think the pasta was underdone.
Yeah.
They dropped the ball big time.
There was no richness. There was no seasoning.
The risotto with scampi.
The rice was really undercooked.
I had lots of crunchy bits going through,
so, it wasn't...it wasn't a great dish for me.
Yeah.
Finishing with a really strong dessert.
Super high note how they got those layers
in that pastry, I will never know.
For dessert, they pulled out the ultimate...
Tiramisu. Yeah, it was unreal.
It was laid perfectly.
They're finished on a massive high.
So, in terms of scoring for tonight,
I feel like this is a bit of a tricky one.
I think they might've had a bit of a tough day
in the kitchen today,
but we got some of the better dishes.
We finished on a high, but it was just not 10.
It was, it was like all over the shop.
Yes, dessert has saved their night 100%.
Yeah.
But how much has it saved them?
Yeah.
We expect a lot from ourself when we cannot deliver,
we are very disappointed ourself.
We want to always achieve greatness.
We got some hiccups during the journey.
I hope that dessert might have saved us.
Working out for the final scoring.
We definitely are not gonna be excellent.
Let's hope for the best.
Simone and Viviana,
thank you again for having us here
for another night under the stairs.
And now it's time for the table to reveal the scores.
As you know, we're doing things a little bit differently,
your scores will now be revealed to the table.
I love the open scoring,
the fact that they can look at on our face
and tell us how much they're going to score us.
I love it.
Caz and Fergus, what scores do you give Simon and Viviana
for the meals you tried?
Simon and Viv, thank you for having us.
Tonight, we're scoring you a six.
Thank you.
Scoring us a six, fair.
Simone and Viviana, tonight we score you a six.
Thank you.
Simone and Viviana tonight we score you a six.
Thank you.
I'm being generous with a six.
I could have gone down to a five,
but the dessert was like spot on,
like that crunch.
Simone and Viviana, we score you guys a seven.
Thank you.
We had the better dishes of the day,
I feel like our average would be a seven.
I'm not sure why Rob and Liam gave them that extra point,
maybe they wanted to go overboard
and show that they weren't being strategic.
So, Simone and Viviana, that means the guest teams
have given you a combined score of 25 out of 40.
Thank you for being honest.
25 out of 40, I think it's fair.
And now it's our turn.
We will only score the dish we tried out of 10.
For entree, I had prosciutto and melon, cheesecake.
Prosciutto and melon. I love a classic.
The cheesecake, I think was a bridge too far.
The cheese had no real flavour in it,
so for me it was sort of a misfire of a dish.
For your entree tonight I score you a four.
Honestly, I didn't think he would've gone a four,
but it's OK.
Yeah.
For entree, the crostini di polenta
firstly looked gorgeous on the plate.
Two nice little rectangles of perfect polenta,
full of flavour.
I love the addition of the blue cheese cream.
The score I'm giving you for entree...is a nine.
Thank you, Manu. Thank you, Chef.
Awesome. Yeah.
We really need this score.
We really need this nine. Fantastic.
For main course,
I had the pappardelle with duck ragu.
Quite disappointed with this pasta dish
as you've created amazing pasta in the past
and set the bar quite high for yourselves.
I felt that the pasta were maybe too al dente.
The ragu could have cooked together a bit more,
a bit longer, a bit more seasoning, a bit more love into that.
And, yeah, I think it was way off from the pasta
we've had in the past from you guys.
The score I'm giving you for your pappardelle is a six.
Thank you, Chef. Thank you.
I chose the risotto with scampi
and stracciatella
beautiful flavour in the stock of the risotto.
Some of the rice was cooked,
but those still a little bit of grain of chalk in there,
which sort of detracted from the dish.
I did like the cured scampi.
I was expecting a lot more from you guys on the risotto front.
So, for your main course tonight, I score you five.
Thank you, Chef. Thank you.
It's not good to hear this.
We hope both dessert was very, very good.
We need a very good score for this.
So, let's hear what I have to say
and let's hope for the best.
For dessert, I chose tiramisu.
After two stumbles, we got back on track.
It was elegant.
I loved how you got the moisture into the biscuit
in such a short amount of time.
I loved the presentation, loved the cocoa, loved the cream.
This was your best course for me of the menu I chose tonight.
So, for your dessert tonight I score you...
a nine.
Thank you, Chef. Thank you, Chef.
That's what we needed. We need that.
It was so good.
For dessert I chose the sfogliatella riccia.
I think a work of art.
The pastry was absolutely incredible
to look at and that crunch
just kept on giving the amount of work that was put in,
that was incredible.
I love the bitter chocolate inside
and it was a delicious mouthful.
The score I'm giving you for your dessert is a 10.
Thank you, chef. Wow.
It was an amazing dessert.
So, wow.
Brilliant. Thank you, Chef.
Yes, baby!
I'm so freaking happy we did this.
I'm so proud of you.
Bravo. Proud of you.
So, Simone and Viviana,
that gives you a grand total score of...
68.
Which puts you at the top.
Wow. Wow. Indeed.
(LAUGHS)
We happy as hell.
It's been hard been challenging.
68 is like gold for us at the moment.
With a score of 68.
Simone and Viviana
go to the top of the leaderboard
while Rob and Liam
remain at the bottom.
There are two ultimate instant restaurants to go.
Everyone can see how hard this ultimate instant restaurant is.
Mike and Pete, do you agree?
Agree, definitely.
Good because we're coming to yours next.
Yeah, great.
Well, see you all in Perth.
Good luck. Thank you.
I'm nervous, um, and I think you'd be crazy not to be.
Ai, ai, ai.
I'm not gonna let the stresses get to me at all.
Well done.
And what they get on their plates,
what they're going to get on their plate.
That's just stressed me out more.
(LAUGHS)
Amore.
Let's go to sleep, leave everything like this.
We deal with this tomorrow.
I want to burn this table actually.
(LAUGHS) It's done.
Let's go. Let's go.