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SEPTIMUS CATON (NARRATES):
Previously, the top five teams

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kicked off our new round

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of Ultimate Instant Restaurants.

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Bigger, better and harder.

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Two entrees, two mains,
two desserts.

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So you can pick
what you want on the menu.

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Where competition favourites,
Rob and Liam,

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came under early fire.

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It's just not good enough.

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I'm gonna have to say something.

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Janey, don't do this.

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They're not all cooked.

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Immediately.
I kind of just saw red.

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But when a surprise
twist was announced...

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Your scores will be revealed
to the table.

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(LAUGHS)

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Some people look like
they're sweating right now.

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It left Janey and Maddie's
low-ball score totally exposed.

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Five out of ten.

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But that really hurts.

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Dragging down the barbecue boys
to an icy 57 on the leaderboard.

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Hopefully, we get a chance
to come back swinging.

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Tonight...it's Sydney's turn

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for our next
Ultimate Instant Restaurant.

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Oh, gorgeous.
Welcome back.

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We're here to prove that
we're serious contenders.

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Let's go.

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And secured that grand final spot.

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With competition dark horses,
Caz and Fergus.

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This instant restaurant
second time round,

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I think it's going to be harder.

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Much harder.

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You've seen Rob and Lamb struggle
in the kitchen last night.

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What score are you going
to get tonight?

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80.
We were there once.

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(LAUGHS)

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Will their inventive menu...

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Not what I expected
from Caz and Ferguson.

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..wow the table...

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Absolutely delicious.

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..or put them in line
for elimination?

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I wouldn't eat that.
So are you safe?

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100%.

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But it's the new open scoring...

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Last night, Janey and Maddie

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scored us a five
with our best dishes.

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..that begins to ruffle
some feathers.

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Maybe a little bit
of strategy came into it.

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But we're not strategic.

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They are so miffed at being

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at the bottom of the leaderboard
at the moment.

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There's a fox in the hen house.

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You can duck off.

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(LAUGHS)

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Sydney's East
is the stage for the second

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Ultimate Instant Restaurant.

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With double the dishes to whip up,

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Caz and Fergus realise
this is a tall order.

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OK, let's go. You right.
Big day.

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Let's go.
Let's do it.

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So tonight, the school principal
and the singer...

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Look both ways.
Yep.

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..will need to look both ways
in more ways than one.

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Two entrees, two desserts,

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two mains, two of us.

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A lot of food.

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('FIRE UNDER MY FEET'
BY SATV MUSIC PLAYS)

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You OK?
Yep.

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For tonight's
Ultimate Instant Restaurant,

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it functions very much like
a real restaurant.

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I'm gonna go full waiter

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and take down everyone's order

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so you can pick
what you want on the menu.

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Just hope it doesn't end up like
'Fawlty Towers'...

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You know,
it sort of has the potential

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to go that way.

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Yeah.
Manuel?

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(BELL DINGS)

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(CAR HOOTS)

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Yeah, Sydney, how goes the traffic?

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We saw how it went for Rob and Liam.

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Mmm.

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You know, I think
they were pretty confident

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going into it and it wasn't
their best day in the kitchen.

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Oh, how the mighty have fallen.

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Rob and Liam got 57.

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Must be quite tough in that kitchen.

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Yeah.

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I think everyone's gonna struggle

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just as much as we did.

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It's gonna be a real battle.

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Morning. How are you?
Hey, mate.

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How you doing?
Good, good.

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Look, we're after
some scallops today.

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For entree one,
we're serving scallop squared.

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That's interesting.
I'm not too sure what that means.

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So scallops squared, two...
It says two types of scallops to me.

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It's a take on

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the classic Australian
potato scallop

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or a potato cake for people south
of the New South Wales water

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with fresh sea scallops.

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OK, it's pretty cold in here,
let's get a coat on.

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Two packs of chicken liver.

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For entree two, we are making

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chicken liver parfait
with fig chutney.

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Chicken liver parfait

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is a spreadable
chicken liver parfait.

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There's two things
that can go wrong with the parfait.

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If it's overcooked, it's grainy,
and if it's under cooked,

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it's not set properly.

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('YOUR LOVE' BY GLASS ANIMALS PLAYS)

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I think what Caz and Fergus
are doing is to show them

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that they're able to do
multiple cuisines.

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We've got some French,
we've got some Thai.

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We're travelling around the world
with this one.

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Duck Maryland, on the bone.
That's gonna be for the main...

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Yep.
..curry.

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For main course one,

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we're making
slow roasted duck massaman.

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I'm hoping the duck
is soft enough and is it...

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What's it going to be served
with a vegetable?

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Is it gonna be served with rice?

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They've left a door
open in that one.

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(INSTRUMENTAL MUSIC)

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You get the trolley.
Yep, yep, yep.

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That's good.
Alright.

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Righto. My favourite potato.

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Let's pick out the big ones
for the French fries.

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For main two,
we're serving steak frites

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with Cafe de Paris butter
and bone marrow.

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Now steak frites,
the translation in English

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is a steak with fries.

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So a perfect steak is medium rare,

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well-seasoned
with a beautiful caramelisation.

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If it's done well,
it's absolutely delicious.

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Cool. Lot of potatoes.
Colin will be happy.

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The Irish in me.
And when...

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I love a potato.

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Look at him.
He's like a big spud.

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(LAUGHS)
Stu... You alright?

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Like a big Mr potato.

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Oh, my god.

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Let's get a couple of curry leaves.
Yep. OK. Beauty.

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I'll mark those off.
Huge.

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There's a lot of frying today.

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I hope they're not looking
for a low-calorie meal.

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We're here to prove that

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we're serious contenders

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in this competition.

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Unreal.
Oh, lovely.

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Thank you. Bye.
Thank you so much.

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Have a good day. Let's go. Let's go.

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('GET IT KICKIN" BY RAPHAEL
LAKE PLAYS)

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Caz and Fergus know the drill.

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(LAUGHS)

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They need to get home,

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get styling and get cooking...

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('GET IT KICKIN" BY RAPHAEL
LAKE PLAYS CONTINUES)

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Feeling good?
Ripper.

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..on a night
when they hope everyone

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will be singing their praises.

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Whoop. Whoop.
Whoop. We lost the eggs.

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Watch the eggs.
OK.

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Get in there.

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Right. Let's get this started.
Get these table runners on.

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The old hesh.

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Our instant restaurant
is called Tunes & Spoons

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and it's really an amalgamation
of our passions in life

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and that is food and music.

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# I'm just looking
for a good time... #

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The open scoring thing, Ferg,
I don't have a problem with it.

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I love it.
I think people who have...

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You know, who are transparent
don't have anything to hide.

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I think it's a good thing.

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The twist at the end
of last night

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was we all have to now announce
our scores at the table

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so it's open scoring.

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It might make people think
twice about being a little bit

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strategic or nasty in their scoring.

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And I know 100%

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that there's going to be,

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you know, some shots fired
about the scoring.

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Definitely.
I think the boys will be asking

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the teams tonight

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why they scored what they scored.

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Mum and I are prepared
for any questions

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that come at us this evening.

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(LAUGHS)

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There we are. Tunes & Spoons.

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Let's change.

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Let's get cooking.
Yeah.

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I'm looking forward
to getting food on.

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Let's go.
Go.

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(UPBEAT MUSIC)

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(SIGHS)

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Here we go.
Ultimate instant meltdown.

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Return to the scene of the crime.
We're here.

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I love those aprons.

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I feel legit wearing it.

200
00:08:02,440 --> 00:08:06,160
It's like a badge of honour.
Yeah. Armour.

201
00:08:06,240 --> 00:08:08,200
Yes. Rightio.
Should we do it?

202
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I'm ready, let's go.
Boom, OK.

203
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I'm starting on

204
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the Blackberry puddings
for desserts.

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For dessert one, we're serving
little blackberry puddings

206
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with creme anglaise.

207
00:08:21,600 --> 00:08:25,080
So the creme anglaise is
just really a beautiful egg custard.

208
00:08:25,160 --> 00:08:26,480
Who doesn't like a pudding?

209
00:08:26,560 --> 00:08:29,440
You know, I'm expecting
a-a steam pudding.

210
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So come out really nice and warm.

211
00:08:31,840 --> 00:08:33,400
I'll just see
what this syrup's like.

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Mmm... Good.

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And creme anglaise,

214
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just poured over the top of it,
very delicious.

215
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Right, I'll get the strawberry prep.

216
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For dessert two,
we're making strawberry

217
00:08:46,280 --> 00:08:47,760
and mascarpone meringue cake.

218
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I'm starting on

219
00:08:50,240 --> 00:08:52,240
the meringue element
for this dessert.

220
00:08:52,320 --> 00:08:55,400
So these have got to get to,
uh, soft peaks.

221
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It's a really pretty dish,
lots of layers.

222
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Meringue, mascarpone, strawberries,
mascarpone and a meringue lid.

223
00:09:05,440 --> 00:09:06,600
If you don't get
your meringue right,

224
00:09:06,680 --> 00:09:09,400
if it's...if it's too crispy
or if it's too soft,

225
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it's not gonna work.

226
00:09:10,560 --> 00:09:13,840
Also, I've seen meringue cakes
before where they're multi-layered.

227
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Very spectacular
and a lot of work to get right.

228
00:09:17,520 --> 00:09:19,880
This is the bottom layer.
It's going to look good.

229
00:09:19,960 --> 00:09:22,600
Ovens good. They're going in.

230
00:09:22,680 --> 00:09:24,280
Tonight is a chance for us

231
00:09:24,360 --> 00:09:26,640
to show that we're not
so one dimensional.

232
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I think it's our time to elevate
our dishes and,

233
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you know, secure
that grand final spot.

234
00:09:31,400 --> 00:09:32,720
Mmm.

235
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Going to start these livers, Ferg,
for the parfaits for the entree.

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It's kind of like a pate.
There they go.

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I'm glad with
this ultimate challenge,

238
00:09:41,960 --> 00:09:43,000
we can cook an entree

239
00:09:43,080 --> 00:09:45,720
each 'cause I don't go
anywhere near liver.

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00:09:45,800 --> 00:09:47,720
Just want to check in
we haven't forgotten salt.

241
00:09:47,800 --> 00:09:49,680
There is salt in there.
Yeah. Mint,

242
00:09:49,760 --> 00:09:51,720
(BLENDER WHIRS)

243
00:09:53,760 --> 00:09:56,560
Preparation looks like
a horror movie.

244
00:09:56,640 --> 00:09:57,680
It looks like 'The Shining'.

245
00:09:58,880 --> 00:10:00,320
The tricky thing is

246
00:10:00,400 --> 00:10:01,360
with this parfait,

247
00:10:01,440 --> 00:10:03,040
you're not gonna get a spoon

248
00:10:03,120 --> 00:10:05,560
and put it in
and just taste the mixture.

249
00:10:05,640 --> 00:10:08,320
So, we're just gonna have to wait
until they've cooked.

250
00:10:10,360 --> 00:10:13,160
Parfait entree is in the oven.
It's under control.

251
00:10:14,400 --> 00:10:15,520
Oh, yeah.

252
00:10:18,800 --> 00:10:20,840
I will just chuck the steaks
in the sous vide really quickly.

253
00:10:20,920 --> 00:10:22,240
Great idea.
'Cause they can just sit there.

254
00:10:22,320 --> 00:10:23,280
Yeah.
Yep.

255
00:10:23,360 --> 00:10:26,800
The hero for the main
will be serving up steak frites

256
00:10:26,880 --> 00:10:29,960
with Cafe de Paris butter
and bone marrow.

257
00:10:30,040 --> 00:10:31,240
Kind of a bit of a twist on,

258
00:10:31,320 --> 00:10:32,760
you know, steak and chips.

259
00:10:32,840 --> 00:10:35,360
This will just ensure
we get the perfect,

260
00:10:35,440 --> 00:10:36,920
you know, doneness of the steak.

261
00:10:38,440 --> 00:10:39,840
Oh, I love it. I love it.

262
00:10:41,480 --> 00:10:43,160
They're good to go.

263
00:10:43,240 --> 00:10:45,200
(UPBEAT MUSIC)

264
00:10:47,480 --> 00:10:49,600
I'm gonna get this duck
going for the main.

265
00:10:49,680 --> 00:10:50,960
OK.
Yes.

266
00:10:51,040 --> 00:10:52,000
For the other main,

267
00:10:52,080 --> 00:10:54,960
we'll be serving up
a slow roast of duck massaman.

268
00:10:55,040 --> 00:10:57,120
Look, I'm gonna say
the duck massaman,

269
00:10:57,200 --> 00:10:58,960
I don't think they're expecting
it from us tonight.

270
00:10:59,040 --> 00:11:00,800
Any of the guests.
No. And it's so yum.

271
00:11:00,880 --> 00:11:02,880
We need at least two hours
in oven for this.

272
00:11:02,960 --> 00:11:04,880
I'm going to break up
some lemongrass.

273
00:11:06,920 --> 00:11:07,880
I'm putting lemongrass,

274
00:11:07,960 --> 00:11:10,400
a heap of coconut cream into that.

275
00:11:10,480 --> 00:11:12,520
Slow cooked till
it's falling off the bone

276
00:11:12,600 --> 00:11:14,040
with creamy mashed potato.

277
00:11:14,120 --> 00:11:15,120
Yum.

278
00:11:15,200 --> 00:11:17,280
What shelf do you want that on?
Probably the top one.

279
00:11:17,360 --> 00:11:18,800
Top. Yeah, it's the bottom ones.

280
00:11:21,000 --> 00:11:23,240
Lovely. Thank you. Righto.

281
00:11:23,320 --> 00:11:25,160
Got seven minutes till
the guests arrive, yeah.

282
00:11:25,240 --> 00:11:27,520
Bloody hell. Where did that go?

283
00:11:27,600 --> 00:11:30,560
(INSTRUMENTAL MUSIC)

284
00:11:35,720 --> 00:11:36,680
Alright, Robbie.

285
00:11:36,760 --> 00:11:38,680
So the first
ultimate Instant Restaurant,

286
00:11:38,760 --> 00:11:40,480
it probably didn't go
as planned, did it?

287
00:11:40,560 --> 00:11:42,640
Well, we're still on the top, mate.

288
00:11:42,720 --> 00:11:45,440
Yeah, for one-one more dinner,
I think.

289
00:11:45,520 --> 00:11:46,920
So, as far as tonight goes,

290
00:11:47,000 --> 00:11:50,960
we'll have something to say
about Janey and Maddie

291
00:11:51,040 --> 00:11:53,080
not scoring fairly.

292
00:11:53,160 --> 00:11:54,800
Rattle a few cages maybe tonight.

293
00:11:54,880 --> 00:11:57,680
Yeah. We're onto you,
Janey, trust me.

294
00:11:57,760 --> 00:11:59,720
('BLACK BETTY' BY RAM JAM PLAYS)

295
00:12:01,640 --> 00:12:04,920
Mum, we're back to where
it all began for us gatecrashers.

296
00:12:05,000 --> 00:12:06,360
And it's our first dinner party

297
00:12:06,440 --> 00:12:08,040
with Rob and Liam at the table.

298
00:12:08,120 --> 00:12:09,160
I don't have ESP,

299
00:12:09,240 --> 00:12:11,840
but I just know
we'll be in trouble again.

300
00:12:11,920 --> 00:12:13,240
('BLACK BETTY' BY RAM JAM CONTINUES)

301
00:12:13,320 --> 00:12:14,760
Well, I'll be in trouble again.

302
00:12:16,000 --> 00:12:19,160
You're just guilty
by association, darling.

303
00:12:19,240 --> 00:12:21,320
I support you though, Mum.
We make a great team.

304
00:12:25,560 --> 00:12:27,040
Alright, guys, let's get in there.

305
00:12:27,120 --> 00:12:28,160
(ALL EXCLAIM)

306
00:12:30,320 --> 00:12:32,120
(DOORBELL RINGS)

307
00:12:32,200 --> 00:12:33,680
Ooh.
Uh-oh.

308
00:12:33,760 --> 00:12:34,880
Far out.

309
00:12:36,400 --> 00:12:37,560
Let's go.
Are you ready?

310
00:12:37,640 --> 00:12:38,640
After you.

311
00:12:40,960 --> 00:12:42,720
Hey.
Hey, hey, hey!

312
00:12:42,800 --> 00:12:43,760
(GREETINGS)
Good to see you.

313
00:12:43,840 --> 00:12:44,960
What's happening?
Come on in. Come in.

314
00:12:45,040 --> 00:12:46,080
Welcome.
(GREETINGS)

315
00:12:46,160 --> 00:12:47,360
Thanks for coming.
Welcome to Sydney.

316
00:12:47,440 --> 00:12:49,040
Thank you.
Hey, Rob, how are you doing?

317
00:12:49,120 --> 00:12:50,080
Good to see you.
How are you?

318
00:12:50,160 --> 00:12:51,120
Good. Hey...

319
00:12:51,200 --> 00:12:53,080
Caz and Fergus
are looking pretty cool right now.

320
00:12:53,160 --> 00:12:57,120
They seem not stressed,
but it's not an easy task.

321
00:12:57,200 --> 00:12:58,920
So to be honest, I think we both

322
00:12:59,000 --> 00:13:01,120
just feel for 'em 'cause
you know what's coming.

323
00:13:01,200 --> 00:13:02,440
(GREETINGS)
Hello.

324
00:13:02,520 --> 00:13:03,800
How are we doing?
Hey, Sweetheart?

325
00:13:03,880 --> 00:13:05,280
Welcome, welcome again.
Hey!

326
00:13:05,360 --> 00:13:07,880
Mwa! How we doing?
So far so good.

327
00:13:07,960 --> 00:13:09,200
So far so good.

328
00:13:18,400 --> 00:13:21,080
How good's this?
Oh, my god.

329
00:13:21,160 --> 00:13:24,400
Wow. Look how beautiful this is.

330
00:13:24,480 --> 00:13:28,240
It's gorgeous.
Love it, so nice to be back, Maddie.

331
00:13:28,320 --> 00:13:31,520
Tunes & Spoons here we, are.

332
00:13:31,600 --> 00:13:32,960
Wow.

333
00:13:33,040 --> 00:13:34,000
Welcome back...

334
00:13:34,080 --> 00:13:36,080
Great to have you.
..to Tunes & Spoons.

335
00:13:36,160 --> 00:13:38,480
We love our music. We love our food.

336
00:13:38,560 --> 00:13:41,000
This restaurant's kind of
a testament to that.

337
00:13:41,080 --> 00:13:42,840
Enjoy the night, guys.
Thank you, guys.

338
00:13:42,920 --> 00:13:45,120
Cheers, guys.
Thank you.

339
00:13:45,200 --> 00:13:46,240
(APPLAUSE)

340
00:13:49,360 --> 00:13:51,520
Oh, well it's good to be
back around the table.

341
00:13:51,600 --> 00:13:53,080
Welcome back.
Welcome back, boys.

342
00:13:53,160 --> 00:13:54,200
Thank you, it's been a while.

343
00:13:54,280 --> 00:13:56,560
It feels like
you're the gatecrashers.

344
00:13:56,640 --> 00:13:57,880
Nah, let me tell you
something, Janey...

345
00:13:57,960 --> 00:13:59,520
(LAUGHTER)

346
00:13:59,600 --> 00:14:02,320
We need to get us a start, mate.

347
00:14:02,400 --> 00:14:03,440
OK. Alright.

348
00:14:04,880 --> 00:14:05,920
The boys have been

349
00:14:06,000 --> 00:14:07,560
at the top of the entire
competition.

350
00:14:07,640 --> 00:14:08,920
Have you heard that saying, Pete,

351
00:14:09,000 --> 00:14:10,840
what goes up must come down.

352
00:14:12,400 --> 00:14:13,360
So guys, tell us,

353
00:14:13,440 --> 00:14:17,800
how was this first
Instant Restaurant Ultimate?

354
00:14:17,880 --> 00:14:19,560
Oh, it was quite the test.

355
00:14:19,640 --> 00:14:21,080
That's why they call
it an ultimate I guess.

356
00:14:22,560 --> 00:14:23,840
It was a long way down.

357
00:14:26,360 --> 00:14:28,480
(LAUGHTER)

358
00:14:28,560 --> 00:14:31,560
Obviously not what we expected
or we wanted to deliver better.

359
00:14:31,640 --> 00:14:34,800
So sorry about that, guys.
But we were just like...

360
00:14:34,880 --> 00:14:36,560
(MAKES SOUND)

361
00:14:36,640 --> 00:14:39,080
The plane was going down.

362
00:14:39,160 --> 00:14:40,960
You shouldn't give
yourselves a hard time.

363
00:14:41,040 --> 00:14:42,560
You did well.

364
00:14:42,640 --> 00:14:45,240
Oh, it's just everything
was so cool.

365
00:14:47,640 --> 00:14:50,040
Wow. Liam.

366
00:14:50,120 --> 00:14:52,840
If a face could tell 1,000 words,

367
00:14:52,920 --> 00:14:55,160
that face is looking at me going,

368
00:14:55,240 --> 00:14:59,640
I can't believe
you scored us so low.

369
00:14:59,720 --> 00:15:01,360
The table looked beautiful.

370
00:15:03,360 --> 00:15:06,400
Right now,
Janey is trying to butter us up

371
00:15:06,480 --> 00:15:10,480
to try and wriggle out
of the actual conversation

372
00:15:10,560 --> 00:15:12,000
that's about to happen,

373
00:15:12,080 --> 00:15:15,480
which is Janey and Maddie
did not score us fairly.

374
00:15:17,720 --> 00:15:20,120
So, how do you guys
feel about open scoring?

375
00:15:21,840 --> 00:15:24,200
It keeps people grounded
and keeps people truthful.

376
00:15:24,280 --> 00:15:26,320
So true. Yeah.
Yeah.

377
00:15:26,400 --> 00:15:27,480
I think open scoring

378
00:15:27,560 --> 00:15:30,680
has changed the competition
because now

379
00:15:30,760 --> 00:15:33,800
you can't really
score strategically.

380
00:15:33,880 --> 00:15:35,040
I mean, you can be strategic,

381
00:15:35,120 --> 00:15:36,320
but then you need to face

382
00:15:36,400 --> 00:15:37,920
the-the outcome of it.

383
00:15:38,000 --> 00:15:39,040
Of course.

384
00:15:39,120 --> 00:15:40,440
When I looked around the table

385
00:15:40,520 --> 00:15:41,920
and they revealed that twist...

386
00:15:44,360 --> 00:15:45,920
three teams looked happy
and one did not.

387
00:15:46,000 --> 00:15:47,000
Really?

388
00:15:48,720 --> 00:15:50,280
Yeah. Yeah.
Who was it?

389
00:15:54,080 --> 00:15:55,680
Guilty as charged.
As charged.

390
00:15:55,760 --> 00:15:56,760
(LAUGHTER)

391
00:15:58,880 --> 00:16:00,120
For us, it was a five or a six.

392
00:16:00,200 --> 00:16:01,680
We decided to go a five.

393
00:16:01,760 --> 00:16:05,080
I think looking back on it,
the only one where a little bit,

394
00:16:05,160 --> 00:16:07,440
I think you guys
might've scored a little bit low.

395
00:16:09,320 --> 00:16:10,280
We did feel like

396
00:16:10,360 --> 00:16:12,200
maybe a little bit
of strategy came into it.

397
00:16:15,320 --> 00:16:16,320
(SIGHS)

398
00:16:18,960 --> 00:16:21,360
I think, you know,
it was a middle of the road,

399
00:16:21,440 --> 00:16:22,440
which is what we scored.

400
00:16:22,520 --> 00:16:24,800
So could we have gone high?
Could we have gone lower?

401
00:16:24,880 --> 00:16:28,440
Maybe, but we thought it was fair
for what we enjoyed and what we had.

402
00:16:28,520 --> 00:16:30,120
You know, that's all
I can say. But...

403
00:16:30,200 --> 00:16:32,680
Caz and Ferg got the worst...
Yeah.

404
00:16:32,760 --> 00:16:33,920
..and they scored a five,

405
00:16:34,000 --> 00:16:36,160
and I feel like
that was really fair.

406
00:16:36,240 --> 00:16:39,080
Now, you had the three worst dishes,
and you had the three best

407
00:16:39,160 --> 00:16:40,520
and you both came in at five.

408
00:16:40,600 --> 00:16:44,080
And that was why I was like,
it kinda just...

409
00:16:44,160 --> 00:16:46,120
It cut us a little bit deep.

410
00:16:46,200 --> 00:16:49,000
That dessert wasn't the best.

411
00:16:49,080 --> 00:16:50,880
We know dessert wasn't the best.

412
00:16:50,960 --> 00:16:52,880
We were debating
between a five or a six.

413
00:16:52,960 --> 00:16:55,120
We went a five
at the end of the day.

414
00:16:55,200 --> 00:16:57,560
We could have gone a six.
Yeah, maybe. But you know.

415
00:16:59,040 --> 00:17:02,880
They did not deserve
a five, in my opinion.

416
00:17:02,960 --> 00:17:04,560
It's a bit low.
Yeah.

417
00:17:04,640 --> 00:17:07,240
Now that you know
that the scoring is like a public,

418
00:17:07,320 --> 00:17:08,280
you stand by it.

419
00:17:08,360 --> 00:17:10,120
Yeah, we stand by it. Yeah.

420
00:17:10,200 --> 00:17:12,920
It's only one point really.
You need to get over it.

421
00:17:13,000 --> 00:17:16,200
One-one point can be a difference
between $100,000 and zip.

422
00:17:16,280 --> 00:17:17,280
No.

423
00:17:17,360 --> 00:17:18,840
Yeah, it's 100 grand online...
Yeah.

424
00:17:18,920 --> 00:17:20,840
And that-that is gonna be

425
00:17:20,920 --> 00:17:23,520
a big motivator for people to do

426
00:17:23,600 --> 00:17:24,640
what they can to win.

427
00:17:25,760 --> 00:17:27,920
I think them

428
00:17:28,000 --> 00:17:30,760
they go should been a little bit
more generous with your voting.

429
00:17:30,840 --> 00:17:31,800
We're going to pay for that

430
00:17:31,880 --> 00:17:34,040
one less point
for the rest of our lives.

431
00:17:38,040 --> 00:17:39,560
There's a fox in the hen house.

432
00:17:41,200 --> 00:17:43,080
I think they've done it in the past

433
00:17:43,160 --> 00:17:44,120
and it was good to see them

434
00:17:44,200 --> 00:17:45,520
with their hand in the cookie jar.

435
00:17:50,320 --> 00:17:51,280
Coming up...

436
00:17:51,360 --> 00:17:52,800
Is it enough to beat Rob and Liam?

437
00:17:52,880 --> 00:17:55,400
I don't know. We're a top five now.

438
00:17:55,480 --> 00:17:56,800
The stakes are very high.

439
00:17:56,880 --> 00:17:59,360
Sky high.
Can't fail this one.

440
00:17:59,440 --> 00:18:02,320
For me, it really works.
Absolutely delicious.

441
00:18:02,400 --> 00:18:03,840
Like, I wouldn't eat that.

442
00:18:03,920 --> 00:18:06,720
And the four-letter word...

443
00:18:06,800 --> 00:18:09,880
Taco, taco, taco, taco, taco, taco.

444
00:18:09,960 --> 00:18:12,760
..that's seriously offensive.

445
00:18:12,840 --> 00:18:14,440
You are really upset about the taco.

446
00:18:14,520 --> 00:18:15,480
Yeah.

447
00:18:15,560 --> 00:18:18,240
The stuff you say
can come across abrasive.

448
00:18:18,320 --> 00:18:21,400
If I was Gordon Ramsey,
you're an idiot sandwich.

449
00:18:21,480 --> 00:18:22,520
You can duck off.

450
00:18:32,040 --> 00:18:34,000
('WE'RE GOOD TOGETHER'
BY CASEY BARNES PLAYS)

451
00:18:51,080 --> 00:18:52,840
Ready?
Set.

452
00:18:52,920 --> 00:18:54,880
(DOORBELL RINGS)
Oh hell.

453
00:18:57,160 --> 00:19:00,240
The judges are here.
Righto. You feeling OK?

454
00:19:00,320 --> 00:19:02,400
I've got to be. Are you ready?
No choice. Righto.

455
00:19:02,480 --> 00:19:04,040
After you.
Well, we better go let them in.

456
00:19:07,240 --> 00:19:09,320
Hello, hello.
Hello.

457
00:19:09,400 --> 00:19:11,160
How you doing, big man.
Welcome back.

458
00:19:11,240 --> 00:19:12,520
Welcome back.
Hello, Colin.

459
00:19:12,600 --> 00:19:14,040
Lovely to see you.
We good, we good?

460
00:19:14,120 --> 00:19:15,960
We're good.
Hi love, how are you?

461
00:19:16,040 --> 00:19:17,320
I'm very well.
Thank you for coming.

462
00:19:17,400 --> 00:19:19,120
Oh, very well indeed. Oh.

463
00:19:25,000 --> 00:19:26,240
Good evening, bonsoir.

464
00:19:26,320 --> 00:19:28,280
(GREETINGS)

465
00:19:36,440 --> 00:19:39,080
Welcome back to Tunes & Spoons.
Thank you.

466
00:19:39,160 --> 00:19:40,520
So, what's on the menu tonight,
please?

467
00:19:40,600 --> 00:19:42,040
Guys, if you'd like...
Cheque, please.

468
00:19:42,120 --> 00:19:44,640
..turn over your little
VIP lanyards.

469
00:19:44,720 --> 00:19:45,720
(REACTIONS) Wow.

470
00:19:48,760 --> 00:19:50,720
Fancy-schmancy.

471
00:19:50,800 --> 00:19:51,880
So tonight, for entree,

472
00:19:51,960 --> 00:19:54,480
we have an option
of either scallop squared.

473
00:19:54,560 --> 00:19:58,280
So that is a potato scallop
served with scallops

474
00:19:58,360 --> 00:20:00,040
and a curry butter.

475
00:20:00,120 --> 00:20:01,960
It doesn't sound ultimate to me.

476
00:20:02,040 --> 00:20:03,240
It could be really basic,

477
00:20:03,320 --> 00:20:05,000
but then 'cause there's a lot

478
00:20:05,080 --> 00:20:06,160
to leave for your imagination,

479
00:20:06,240 --> 00:20:07,360
I think they might,

480
00:20:07,440 --> 00:20:09,040
you know, send something
amazing out.

481
00:20:10,680 --> 00:20:15,600
Or chicken liver parfait
with a fresh fig chutney.

482
00:20:15,680 --> 00:20:16,680
For main, we have the option of

483
00:20:16,760 --> 00:20:18,600
steak frites
with Cafe de Paris butter,

484
00:20:18,680 --> 00:20:21,640
roasted bone marrow
and a vinaigrette green salad.

485
00:20:21,720 --> 00:20:25,640
And the alternate to that is
the slow roasted duck massaman.

486
00:20:25,720 --> 00:20:28,360
For dessert,
strawberry mascarpone cake.

487
00:20:28,440 --> 00:20:31,080
And little blackberry puddings
with creme anglaise.

488
00:20:32,480 --> 00:20:34,120
You choose, I don't mind.

489
00:20:34,200 --> 00:20:35,600
It seems a little bit more

490
00:20:35,680 --> 00:20:37,480
sophisticated than the last menu.

491
00:20:38,760 --> 00:20:41,720
So, I'm gonna go French.
Mm-hm. Mm-hm.

492
00:20:41,800 --> 00:20:43,000
I think I have to.

493
00:20:43,080 --> 00:20:44,720
I'm gonna go
chicken liver parfait...

494
00:20:44,800 --> 00:20:46,800
Yup.
..with a fig chutney.

495
00:20:46,880 --> 00:20:49,000
I'm gonna go steak frites
with Cafe de Paris butter,

496
00:20:49,080 --> 00:20:50,480
bone marrow and green salad.

497
00:20:50,560 --> 00:20:53,400
And the strawberry
and mascarpone meringue cake.

498
00:20:53,480 --> 00:20:54,880
Too easy.

499
00:20:54,960 --> 00:20:57,600
So, I will have the scallop squared.

500
00:20:57,680 --> 00:21:01,640
Scallop.
The slow roasted duck massaman.

501
00:21:01,720 --> 00:21:02,680
Yep.

502
00:21:02,760 --> 00:21:06,240
And the little blackberry puddings
with creme anglaise.

503
00:21:06,320 --> 00:21:08,120
Fantastic, guys.
Right.

504
00:21:08,200 --> 00:21:09,160
I think for the entree,

505
00:21:09,240 --> 00:21:12,080
we're going to go
the scallops squared.

506
00:21:12,160 --> 00:21:13,600
Choosing courses from now on.

507
00:21:13,680 --> 00:21:14,640
If there's more of a chance

508
00:21:14,720 --> 00:21:16,800
that they might mess it up,
we'll take that.

509
00:21:16,880 --> 00:21:18,600
And the blackberry pudding.

510
00:21:19,920 --> 00:21:22,720
I want to pick the things
on this menu

511
00:21:22,800 --> 00:21:25,320
that I think Caz and Fergus
are gonna deliver.

512
00:21:25,400 --> 00:21:28,920
We wanna try their best foods
so that we know we can beat the best

513
00:21:29,000 --> 00:21:30,480
and that's Mum and I's plan.

514
00:21:30,560 --> 00:21:31,520
Pudding.

515
00:21:31,600 --> 00:21:33,400
I'm expecting a higher score

516
00:21:33,480 --> 00:21:34,640
than Rob and Liam's

517
00:21:34,720 --> 00:21:36,520
from Caz and Fergus tonight.

518
00:21:36,600 --> 00:21:38,840
Fantastic, guys.
Right. We got a bit to do.

519
00:21:38,920 --> 00:21:39,960
Bit of cooking to do.
See you in a bit.

520
00:21:40,040 --> 00:21:42,200
Good luck.

521
00:21:42,280 --> 00:21:43,240
(APPLAUSE)

522
00:21:43,320 --> 00:21:44,800
I think this menu is competitive,

523
00:21:44,880 --> 00:21:46,880
but fingers crossed

524
00:21:46,960 --> 00:21:48,240
we're not on the bottom
of the end of it.

525
00:21:49,680 --> 00:21:51,000
So, what happened last night?

526
00:21:53,880 --> 00:21:55,640
Yeah.
There was a bit of heat.

527
00:21:55,720 --> 00:21:57,560
Well, we did too many tacos,
apparently.

528
00:21:59,160 --> 00:22:01,400
Guys, I have to say something.

529
00:22:01,480 --> 00:22:03,240
Janey, don't do this.

530
00:22:03,320 --> 00:22:04,920
Boys, why did you give the people

531
00:22:05,000 --> 00:22:06,960
who ordered the tacos two each

532
00:22:07,040 --> 00:22:09,120
and compromise
on the quality of the taco?

533
00:22:11,800 --> 00:22:15,120
We are not here to be
nice to each other.

534
00:22:15,200 --> 00:22:17,480
We need to critique the food.

535
00:22:17,560 --> 00:22:19,320
Your comment straight up

536
00:22:19,400 --> 00:22:21,560
two tacos should be one,
that was critical.

537
00:22:21,640 --> 00:22:22,720
That wasn't critiquing.

538
00:22:24,040 --> 00:22:25,680
Were you really upset?

539
00:22:25,760 --> 00:22:28,680
Were you really upset
about the tacos?

540
00:22:28,760 --> 00:22:31,560
Yeah, I got crushed.

541
00:22:33,320 --> 00:22:34,520
Rob and Liam can't get

542
00:22:34,600 --> 00:22:35,920
over the taco incident.

543
00:22:36,000 --> 00:22:37,880
It's just like taco, taco,

544
00:22:37,960 --> 00:22:39,920
taco, taco, taco, taco.

545
00:22:41,040 --> 00:22:43,960
And we need to be careful
what we say to the people.

546
00:22:44,040 --> 00:22:46,800
So, there is a very critical moment.
Oh, Simone.

547
00:22:46,880 --> 00:22:50,160
Just 'cause you are Mr Untouchable
up there in the stars.

548
00:22:50,240 --> 00:22:51,880
I'm gonna win. I'm gonna win.

549
00:22:51,960 --> 00:22:54,200
So now I can pick on
people instead of food.

550
00:22:55,480 --> 00:22:56,440
Janey.

551
00:22:56,520 --> 00:23:00,320
Sometimes the stuff that
you say can come across abrasive.

552
00:23:02,120 --> 00:23:04,640
It's a pretty nasty
word to use about a person.

553
00:23:04,720 --> 00:23:06,480
I do call a spade a spade

554
00:23:06,560 --> 00:23:07,920
and I think that he needs

555
00:23:08,000 --> 00:23:09,160
to look up abrasive

556
00:23:09,240 --> 00:23:10,400
in the dictionary

557
00:23:10,480 --> 00:23:13,320
and maybe think of another word
to describe me,

558
00:23:13,400 --> 00:23:15,320
'cause I don't think
I'm abrasive at all.

559
00:23:17,880 --> 00:23:19,160
If I was Gordon Ramsey,

560
00:23:19,240 --> 00:23:20,400
straight up Janey,

561
00:23:20,480 --> 00:23:21,840
you're an idiot sandwich.

562
00:23:24,080 --> 00:23:25,080
Alright, let's move on.

563
00:23:26,800 --> 00:23:29,320
Rob and Liam,
you guys chosen scallops?

564
00:23:29,400 --> 00:23:31,000
Why did you choose scallops?

565
00:23:31,080 --> 00:23:33,320
It's a bit harder.
So, there's a bit more technical.

566
00:23:33,400 --> 00:23:35,840
So that's honestly why I did it.

567
00:23:35,920 --> 00:23:38,120
Whoa!

568
00:23:38,200 --> 00:23:42,040
Game player, we see, we see.

569
00:23:42,120 --> 00:23:45,560
The strategy for us
behind your restaurant was

570
00:23:45,640 --> 00:23:48,440
remaining authentic and honest
in our scoring.

571
00:23:48,520 --> 00:23:49,680
Oh, here to have that into...

572
00:23:49,760 --> 00:23:53,880
But giving ourselves
the opportunity to score

573
00:23:53,960 --> 00:23:55,200
low wherever possible.

574
00:23:56,320 --> 00:23:58,160
Petey dropping the bomb

575
00:23:58,240 --> 00:24:00,160
that he's got that strategy.

576
00:24:00,240 --> 00:24:03,000
We've got the same.
It's 100% smart.

577
00:24:06,200 --> 00:24:07,960
Here we are.
It's all happening now, Ferg.

578
00:24:08,040 --> 00:24:09,000
We're doing it.

579
00:24:09,080 --> 00:24:11,680
I want to get these potato scallops
ready for the scallop entree.

580
00:24:11,760 --> 00:24:12,720
Yep.

581
00:24:12,800 --> 00:24:14,840
With the scallop squared,
we're serving up potato scallops

582
00:24:14,920 --> 00:24:16,160
with sea scallops.

583
00:24:19,520 --> 00:24:21,160
It's new, it's different.

584
00:24:21,240 --> 00:24:23,160
It's unusual.

585
00:24:23,240 --> 00:24:25,690
So this is the curry butter
that's gonna be finished off

586
00:24:25,700 --> 00:24:27,200
on top of the scallops at the end.

587
00:24:27,280 --> 00:24:29,760
It's spicy,
but it's not overwhelming.

588
00:24:29,840 --> 00:24:31,560
It's tasting pretty darn good

589
00:24:31,640 --> 00:24:34,680
and it's a nice little fusion
between Australian cuisine

590
00:24:34,760 --> 00:24:36,640
and Southeast Asian
cuisines as well.

591
00:24:36,720 --> 00:24:37,720
Whoo!

592
00:24:39,960 --> 00:24:41,960
We did not cook chicken liver

593
00:24:42,040 --> 00:24:47,240
before, but we do feel like
it can be an interesting dish.

594
00:24:47,320 --> 00:24:49,120
We are the only one
ordering chicken livers.

595
00:24:49,200 --> 00:24:51,280
Today, we are going wild.
Yes.

596
00:24:51,360 --> 00:24:52,600
Go wild with the chicken liver.

597
00:24:52,680 --> 00:24:53,680
Let's explore new thing.

598
00:24:53,760 --> 00:24:55,800
(LAUGHS)

599
00:24:55,880 --> 00:24:59,920
I think people do underestimate,
certainly the chicken parfait.

600
00:25:00,000 --> 00:25:01,760
There's lots of things
that can go wrong for a parfait.

601
00:25:01,840 --> 00:25:04,080
So people underestimate
chicken parfait.

602
00:25:04,160 --> 00:25:05,120
What did you order?

603
00:25:05,200 --> 00:25:06,160
Scallop?
The scallops.

604
00:25:06,240 --> 00:25:07,200
We went scallops.

605
00:25:07,280 --> 00:25:09,080
So you won't estimate
chicken parfait

606
00:25:09,160 --> 00:25:10,120
but you ordered the scallops?

607
00:25:10,200 --> 00:25:11,640
No, but we're not strategic.

608
00:25:11,720 --> 00:25:13,200
Well, you're going home,
aren't you, honey?

609
00:25:13,280 --> 00:25:14,640
(LAUGH)

610
00:25:14,720 --> 00:25:15,720
Wow.

611
00:25:19,760 --> 00:25:22,600
Oh, my god. OK, whatever.

612
00:25:24,000 --> 00:25:25,720
(LAUGHS)

613
00:25:25,800 --> 00:25:28,240
We are going to score them
a one out of ten.

614
00:25:32,360 --> 00:25:34,320
The parfaits have been
in the fridge.

615
00:25:34,400 --> 00:25:36,120
It's probably time to try one.

616
00:25:40,440 --> 00:25:41,760
Happy?

617
00:25:41,840 --> 00:25:43,000
It's good.
Sweet.

618
00:25:43,080 --> 00:25:44,040
I probably could have put

619
00:25:44,120 --> 00:25:45,520
a little bit more
salt in the livers,

620
00:25:45,600 --> 00:25:47,080
but there's no metallic taste.

621
00:25:48,640 --> 00:25:49,600
I'm worried about it.

622
00:25:49,680 --> 00:25:51,560
The balance of flavours
with the salt,

623
00:25:51,640 --> 00:25:53,880
but it's too late to fix it.

624
00:25:53,960 --> 00:25:55,680
I'm going to bring
these potato scallops out now, Mum.

625
00:25:55,760 --> 00:25:56,760
Yep.

626
00:25:56,840 --> 00:25:58,000
Have a look at those,
what do you reckon?

627
00:25:59,160 --> 00:26:00,360
Oh, my god, they look fantastic.

628
00:26:00,440 --> 00:26:01,760
Nice.
Really good.

629
00:26:02,920 --> 00:26:05,800
Let's get these pans
ready for some sea scallops, yeah.

630
00:26:08,680 --> 00:26:11,000
We want a nice, caramelised colour.

631
00:26:12,160 --> 00:26:14,520
People will say
it's quite an easy task.

632
00:26:14,600 --> 00:26:15,760
We've seen them go wrong already

633
00:26:15,840 --> 00:26:16,880
in the competition.

634
00:26:18,160 --> 00:26:19,760
I hope these are cooked enough.

635
00:26:19,840 --> 00:26:21,520
But you don't want
to turn your back on these scallops

636
00:26:21,600 --> 00:26:24,240
because there's not much
of a margin for error.

637
00:26:24,320 --> 00:26:26,640
They're either under
or they're over really quickly.

638
00:26:26,720 --> 00:26:29,280
So, we need to get this right. OK.

639
00:26:29,360 --> 00:26:30,320
Yeah, that looks good for me, Mum.

640
00:26:30,400 --> 00:26:31,680
That's good. Yep. Great.

641
00:26:31,760 --> 00:26:33,600
It's time to plate it up
for our entrees.

642
00:26:33,680 --> 00:26:34,640
Yep.

643
00:26:34,720 --> 00:26:38,680
I've got my big chutney,
the lavosh to the side.

644
00:26:38,760 --> 00:26:40,120
All we really need to do now

645
00:26:40,200 --> 00:26:42,600
is to sit the chicken liver parfait
on the plate.

646
00:26:44,080 --> 00:26:46,000
It just looks quite elegant.

647
00:26:46,080 --> 00:26:48,880
Plating up the skull squared,
it's a bit fiddly.

648
00:26:48,960 --> 00:26:50,880
I've got the shakes a little bit.

649
00:26:50,960 --> 00:26:53,240
The judges will give us
a bit of a rounds of the kitchen

650
00:26:53,320 --> 00:26:54,760
if they're not cooked well.

651
00:26:54,840 --> 00:26:56,000
Just adding
some of that curry butter,

652
00:26:56,080 --> 00:26:57,240
Mum, on the top, yeah.

653
00:26:57,320 --> 00:27:00,200
Yeah. We don't need too much.
It's pretty powerful. Right?

654
00:27:00,280 --> 00:27:02,120
So that's heaps. Heaps.
Cool.

655
00:27:02,200 --> 00:27:04,840
I'm going to be light handed
with this curry butter.

656
00:27:04,920 --> 00:27:06,480
Don't want to be too spicy.

657
00:27:06,560 --> 00:27:07,920
You happy for me
to put curry leaves on?

658
00:27:08,000 --> 00:27:09,600
Yes, please. We're good to go?

659
00:27:09,680 --> 00:27:11,640
I've got this one for Colin.
And I've got this one for Manu.

660
00:27:11,720 --> 00:27:12,760
Alright, let's go.

661
00:27:32,120 --> 00:27:33,400
Entree is served.
Entree is served.

662
00:27:33,480 --> 00:27:34,600
Thank you.
Thank you.

663
00:27:37,600 --> 00:27:39,360
Thank you so much.
Thank you.

664
00:27:45,680 --> 00:27:47,200
Here we go, Viv.

665
00:27:47,280 --> 00:27:49,520
Thank you so much. Thank you.

666
00:27:49,600 --> 00:27:52,960
There you go.
Thank you, Caz. Well done.

667
00:27:53,040 --> 00:27:54,040
Thank you so much.

668
00:27:59,320 --> 00:28:00,360
Judging on appearance,

669
00:28:00,440 --> 00:28:02,640
the scallops doesn't really
rank that high.

670
00:28:02,720 --> 00:28:03,880
Yeah, I think it didn't look

671
00:28:03,960 --> 00:28:06,480
anywhere near as good
as our plates looked.

672
00:28:06,560 --> 00:28:09,360
Yum. Mmm.

673
00:28:09,440 --> 00:28:10,440
Thank you, Caz.

674
00:28:16,240 --> 00:28:17,240
(LAUGHS)

675
00:28:18,800 --> 00:28:20,720
Ah, they looked
bit undercooked, mum.

676
00:28:20,800 --> 00:28:22,160
(LAUGH)

677
00:28:22,240 --> 00:28:24,760
Janey has a bit of a big mouth.

678
00:28:24,840 --> 00:28:26,760
Man, that's the way she's.

679
00:28:26,840 --> 00:28:27,840
She doesn't get it.

680
00:28:31,960 --> 00:28:34,840
I'm hoping we can make
a positive start with the entree.

681
00:28:35,920 --> 00:28:37,320
Hopefully put us
in a really good spot

682
00:28:37,400 --> 00:28:39,120
in this competition.

683
00:28:39,200 --> 00:28:42,160
With the chicken liver parfait,
I just hope it's not too bland.

684
00:28:49,480 --> 00:28:50,600
The one thought that's gone through

685
00:28:50,680 --> 00:28:51,720
my mind is please

686
00:28:51,800 --> 00:28:53,120
let these scallops be cooked.

687
00:28:57,360 --> 00:28:58,680
A bit nervous at this point.

688
00:29:03,360 --> 00:29:06,600
If they can't cook correctly,
that's gonna be a major blow for us.

689
00:29:20,200 --> 00:29:23,360
At Caz and Fergus'
Ultimate Instant restaurant,

690
00:29:23,440 --> 00:29:26,200
their opening dishes
have just dropped,

691
00:29:26,280 --> 00:29:30,120
scallop squared
and chicken liver parfait.

692
00:29:30,200 --> 00:29:33,600
Now, they'll have to sit tight
for the reviews.

693
00:29:36,680 --> 00:29:38,720
Thank you.
Enjoy, guys.

694
00:29:38,800 --> 00:29:40,160
Thank you, guys.
Thank you so much.

695
00:29:40,240 --> 00:29:42,040
Thank you.

696
00:29:42,120 --> 00:29:43,400
Bon Appetit.

697
00:30:09,480 --> 00:30:11,760
They're a bit raw, aren't they?
No, they're beautiful.

698
00:30:17,120 --> 00:30:19,040
Lovely, those scallops.

699
00:30:19,120 --> 00:30:21,320
The flavours were yum.
Really lovely.

700
00:30:23,520 --> 00:30:25,560
We had scallop squared.
Yep.

701
00:30:25,640 --> 00:30:29,360
The sea scallops were cooked
a little bit over on my plate.

702
00:30:29,440 --> 00:30:32,120
The actual potato scallop, oily.

703
00:30:32,200 --> 00:30:33,240
It's not good.

704
00:30:35,520 --> 00:30:36,880
Alright.

705
00:30:36,960 --> 00:30:38,440
It was the first time
that I had this dish.

706
00:30:38,520 --> 00:30:41,560
I've never had like
a chicken liver parfait before.

707
00:30:41,640 --> 00:30:43,840
I honestly really enjoyed it.

708
00:30:43,920 --> 00:30:47,440
I think that maybe
if the chicken liver was

709
00:30:47,520 --> 00:30:50,600
a little bit more punchy
in maybe like a seasoning,

710
00:30:50,680 --> 00:30:52,440
but I think it was a good start.

711
00:30:52,520 --> 00:30:54,880
Mike and Pete,
how's the strategy going?

712
00:30:54,960 --> 00:30:55,920
Is it working?
Um...

713
00:30:56,000 --> 00:30:56,960
(CLEARS THROAT)

714
00:30:57,040 --> 00:31:00,440
Um, the scallops are OK.
For me, they're a bit dry.

715
00:31:00,520 --> 00:31:03,440
I could taste the curry,
but I wanted a bit more of that.

716
00:31:04,600 --> 00:31:07,960
The potato scallop,
mine was super oily.

717
00:31:08,040 --> 00:31:09,800
Like, they were at full oil
and real thin.

718
00:31:09,880 --> 00:31:10,840
Yeah, the scallops.

719
00:31:10,920 --> 00:31:12,240
I don't really eat a
whole lot of scallops,

720
00:31:12,320 --> 00:31:13,480
but to be honest,

721
00:31:13,560 --> 00:31:15,800
I'd eat a spring roll
over a scallop.

722
00:31:18,920 --> 00:31:22,160
I thought
that was absolutely delicious.

723
00:31:25,800 --> 00:31:28,520
Actually, I'm quite shocked at,

724
00:31:28,600 --> 00:31:32,480
how that is such a beautiful start.

725
00:31:34,440 --> 00:31:36,160
It's weird they're raving
about the scallops.

726
00:31:36,240 --> 00:31:37,880
It just seems fake to be honest.

727
00:31:39,240 --> 00:31:41,760
Janey's doing it just to annoy us.

728
00:31:41,840 --> 00:31:44,000
It had a little bit of everything

729
00:31:44,080 --> 00:31:47,040
and a little bit of a punch
with that curry butter.

730
00:31:47,120 --> 00:31:51,440
Um, those little scallops,
they were delicious.

731
00:31:51,520 --> 00:31:53,160
That's really clever.

732
00:31:54,760 --> 00:31:59,160
I thought they did a great job
and there's not much

733
00:31:59,240 --> 00:32:00,200
I could complain about.

734
00:32:00,280 --> 00:32:01,840
It's just a beautiful way
to start a meal.

735
00:32:01,920 --> 00:32:04,720
I thought it was gorgeous.
Really good.

736
00:32:04,800 --> 00:32:06,040
There's nothing impressive
on the dish.

737
00:32:06,120 --> 00:32:08,680
I dunno, I dunno what
they're trying to compensate for.

738
00:32:08,760 --> 00:32:09,720
I just feel like,

739
00:32:09,800 --> 00:32:11,640
you know, they're kicking
a wounded bull a bit.

740
00:32:13,080 --> 00:32:16,720
So ladies, who's ahead so far?

741
00:32:16,800 --> 00:32:19,440
The boys or Caz and Fergus?

742
00:32:19,520 --> 00:32:20,480
Unfortunately, boys,

743
00:32:20,560 --> 00:32:23,160
we think Caz and Fergus
after the entree.

744
00:32:24,480 --> 00:32:25,480
I-I got that.

745
00:32:26,600 --> 00:32:29,720
He's got...still got taco
nightmares happening in his head.

746
00:32:29,800 --> 00:32:31,040
Taco, taco, taco.

747
00:32:35,840 --> 00:32:37,800
(DRAMATIC MUSIC)

748
00:32:41,960 --> 00:32:43,320
Caz and Fergus for entree,

749
00:32:43,400 --> 00:32:46,920
I chose the chicken liver parfait
with fig chutney and lavosh.

750
00:32:48,000 --> 00:32:51,920
Very ballsy to, uh, put a dish like
this on the menu for a French man.

751
00:32:53,240 --> 00:32:54,960
Do you know what the word 'perfect'
means in French?

752
00:32:55,040 --> 00:32:57,040
Perfect.

753
00:32:57,120 --> 00:32:58,200
Do you think it was perfect?

754
00:32:59,960 --> 00:33:04,200
I think you were not far
to make it the parfait perfect.

755
00:33:04,280 --> 00:33:05,680
I love the fig.

756
00:33:05,760 --> 00:33:09,800
I think the fig and the liver
goes really well together,

757
00:33:09,880 --> 00:33:15,680
but it's lacking in seasoning,
unfortunately.

758
00:33:15,760 --> 00:33:19,640
And cooking of the liver
is missing as well.

759
00:33:19,720 --> 00:33:23,000
So, the texture is a little soft.

760
00:33:23,080 --> 00:33:24,760
It needs to be a little bit firmer.

761
00:33:24,840 --> 00:33:26,880
But unfortunately,
that really brings

762
00:33:26,960 --> 00:33:28,080
the-the score down a bit.

763
00:33:31,800 --> 00:33:34,760
For entree,
I chose the scallops squared.

764
00:33:34,840 --> 00:33:38,160
Scallop on scallop.
I love a potato scallop.

765
00:33:38,240 --> 00:33:41,600
Your scallops were cooked well.

766
00:33:43,520 --> 00:33:45,360
For me, it really works. I-I like...

767
00:33:45,440 --> 00:33:47,760
I like the-the play,
I like the combination.

768
00:33:49,120 --> 00:33:50,120
Hey.
Thank God.

769
00:33:50,200 --> 00:33:51,160
The scallops are cooked.

770
00:33:51,240 --> 00:33:53,960
That tick of relief there. Jesus.

771
00:33:54,040 --> 00:33:55,040
A couple at the table here

772
00:33:55,120 --> 00:33:56,280
that would've loved them
to be under.

773
00:33:56,360 --> 00:33:57,960
Mmm. Imagine.

774
00:33:58,040 --> 00:34:00,960
The butter,
if you had added more of a kick,

775
00:34:01,040 --> 00:34:03,240
it would've really lifted that dish.

776
00:34:03,320 --> 00:34:05,280
I think your seasoning's
letting you down.

777
00:34:05,360 --> 00:34:08,160
I think you're being a little bit
coy on the seasoning.

778
00:34:08,240 --> 00:34:11,720
I-I... 'Cause I wanted more salt
on my scallops,

779
00:34:11,800 --> 00:34:14,920
but I would say
it was a good entree to start.

780
00:34:15,000 --> 00:34:16,160
Great.
Thank you.

781
00:34:16,240 --> 00:34:17,800
That's great. Thank you.
Thank you, guys.

782
00:34:17,880 --> 00:34:18,840
Thanks. Thank you.

783
00:34:18,920 --> 00:34:20,440
Thank you.

784
00:34:25,240 --> 00:34:27,360
Well...
That's not terrible.

785
00:34:27,440 --> 00:34:30,040
The scallops, they-they didn't say
there was anything wrong with them,

786
00:34:30,120 --> 00:34:31,080
they just wanted more.

787
00:34:31,160 --> 00:34:32,280
More. Yeah.

788
00:34:32,360 --> 00:34:34,760
We started sort of
at a mediocre pace.

789
00:34:34,840 --> 00:34:35,800
Main let's...

790
00:34:35,880 --> 00:34:38,000
The duck's got to be awesome,
full of flavour

791
00:34:38,080 --> 00:34:39,520
and their steaks
will be well seasoned.

792
00:34:39,600 --> 00:34:40,560
Yep.

793
00:34:40,640 --> 00:34:41,600
Let's just put that aside

794
00:34:41,680 --> 00:34:43,200
for the minute and get cooking.

795
00:34:43,280 --> 00:34:44,840
Let's get you straight
onto the potatoes for the duck.

796
00:34:44,920 --> 00:34:45,920
Yep. Yep.

797
00:34:47,080 --> 00:34:51,400
For main course one, we're making
slow roasted duck massaman.

798
00:34:51,480 --> 00:34:54,600
These are gonna be the creamy mash
to go with the duck.

799
00:34:54,680 --> 00:34:56,520
The duck main.
Yeah.

800
00:34:56,600 --> 00:34:59,720
I think this might be a bit of
a surprise for some people.

801
00:34:59,800 --> 00:35:01,000
We're not using rice,

802
00:35:01,080 --> 00:35:02,760
we're using mash instead.

803
00:35:02,840 --> 00:35:03,800
We love making mash.

804
00:35:03,880 --> 00:35:05,520
Mum's crazy good at mash

805
00:35:05,600 --> 00:35:08,520
and I hope they think
it's something quite new and unique.

806
00:35:08,600 --> 00:35:10,200
The duck's been
sitting for a while here, Mum.

807
00:35:10,280 --> 00:35:11,240
Yep.

808
00:35:11,320 --> 00:35:14,880
But I'm hoping
that the duck's kind of tender.

809
00:35:14,960 --> 00:35:16,600
Yeah.
So let's have a little look quick.

810
00:35:20,800 --> 00:35:22,360
Oh yes. Oh, look at that.

811
00:35:22,440 --> 00:35:24,760
That's tender if I ever seen it.
That's exactly what you want.

812
00:35:24,840 --> 00:35:27,480
It is so good and that's exactly

813
00:35:27,560 --> 00:35:29,200
how they should be tender.

814
00:35:29,280 --> 00:35:31,080
It's coming out really nicely.

815
00:35:31,160 --> 00:35:32,840
So, I-m-I'm pretty stoked.

816
00:35:32,920 --> 00:35:35,240
Looking great.
We're pretty much on track.

817
00:35:35,320 --> 00:35:36,400
Look at us go.

818
00:35:38,680 --> 00:35:40,040
What did you order?
Duck or...

819
00:35:40,120 --> 00:35:44,520
We did do the duck.
To us, we've seen them nail a steak.

820
00:35:44,600 --> 00:35:46,880
The duck sounded like
a different option,

821
00:35:46,960 --> 00:35:49,160
but it doesn't say
what it's paired with.

822
00:35:49,240 --> 00:35:50,840
So, I hope there's some rice.

823
00:35:50,920 --> 00:35:52,960
Maybe it's something fresh
to go with it.

824
00:35:54,480 --> 00:35:57,000
That would be my ideal main.

825
00:35:57,080 --> 00:35:58,720
Maybe some Asian greens

826
00:35:58,800 --> 00:36:01,480
and some beautiful steam rice.

827
00:36:01,560 --> 00:36:05,120
We love duck and also we cook duck,

828
00:36:05,200 --> 00:36:08,280
which is the main reason
why we decided to order it.

829
00:36:08,360 --> 00:36:12,360
'Cause at the end of the day, like,
knowledge is everything.

830
00:36:12,440 --> 00:36:16,200
And if this dish can show us
what we shouldn't do,

831
00:36:16,280 --> 00:36:17,960
to-to me it's a success.

832
00:36:19,120 --> 00:36:21,440
You know,
there's only five teams left now.

833
00:36:21,520 --> 00:36:25,200
So, is it about the cooking now?
Is it about the strategy?

834
00:36:25,280 --> 00:36:26,240
What is it?

835
00:36:26,320 --> 00:36:28,200
Look at your restaurant.

836
00:36:28,280 --> 00:36:29,360
We say we wanna order

837
00:36:29,440 --> 00:36:32,080
what we think
are your signature dishes

838
00:36:32,160 --> 00:36:34,120
because we wanna eat the best.

839
00:36:34,200 --> 00:36:36,360
We wanna eat
your best dishes to know

840
00:36:36,440 --> 00:36:38,320
that we can beat the best.

841
00:36:38,400 --> 00:36:39,760
Janey and Maddie scored us

842
00:36:39,840 --> 00:36:41,320
a five with our best dishes.

843
00:36:41,400 --> 00:36:43,560
However, these guys
said they want to order

844
00:36:43,640 --> 00:36:46,520
the worst dishes or the things
that are going to go wrong.

845
00:36:46,600 --> 00:36:48,080
The most challenging.
The most challenging dishes.

846
00:36:48,160 --> 00:36:50,160
And so they can score you lower.

847
00:36:50,240 --> 00:36:52,160
And do you know
what is crazy about that, Janey?

848
00:36:52,240 --> 00:36:53,960
What, Darling?
Your scores are both the same.

849
00:36:54,040 --> 00:36:56,440
(LAUGH)

850
00:36:56,520 --> 00:36:58,480
What does that say about
your cooking, guys?

851
00:36:58,560 --> 00:37:01,120
What does it say about your scoring?

852
00:37:01,200 --> 00:37:02,360
You can duck off.

853
00:37:05,240 --> 00:37:08,560
Rob and Liam are very competitive,

854
00:37:08,640 --> 00:37:11,560
so I don't think it sits
well with the boys to think

855
00:37:11,640 --> 00:37:13,120
they're at risk
of being on the bottom

856
00:37:13,200 --> 00:37:15,080
of the ladder after tonight.

857
00:37:15,160 --> 00:37:16,160
Bye.

858
00:37:23,040 --> 00:37:25,240
In the Tunes & Spoons kitchen,

859
00:37:25,320 --> 00:37:28,040
Caz and Fergus
are set to serve mains.

860
00:37:28,120 --> 00:37:29,800
Let's just pull them out.
Do you want to just pull them out?

861
00:37:29,880 --> 00:37:33,480
But right now,
all focus is on the steak.

862
00:37:33,560 --> 00:37:35,520
That's good, good, good.

863
00:37:35,600 --> 00:37:37,400
The steak is the hero of the dish.

864
00:37:37,480 --> 00:37:39,600
So the stakes are quite higher.

865
00:37:39,680 --> 00:37:40,680
Hey, the stakes.

866
00:37:42,080 --> 00:37:43,920
(LAUGH)

867
00:37:44,000 --> 00:37:45,080
Is that one of the thinner ones

868
00:37:45,160 --> 00:37:46,920
or that-that's about
the standard size?

869
00:37:47,000 --> 00:37:47,960
It's about the standard size.

870
00:37:48,040 --> 00:37:49,440
That's gonna be
a really quick sear, isn't it?

871
00:37:49,520 --> 00:37:51,120
Yeah, the steaks have shrunk

872
00:37:51,200 --> 00:37:52,320
'cause they were thick steaks

873
00:37:52,400 --> 00:37:53,880
when they went in the bag.

874
00:37:53,960 --> 00:37:56,160
Obviously, due to the sous vide,
contracted a little bit,

875
00:37:56,240 --> 00:37:57,640
but it makes me nervous

876
00:37:57,720 --> 00:37:59,280
'cause they're gonna cook in the pan

877
00:37:59,360 --> 00:38:00,320
and it could really

878
00:38:00,400 --> 00:38:01,840
take it to overcooked.

879
00:38:01,920 --> 00:38:03,120
Steak's worrying me a bit, mum.

880
00:38:03,200 --> 00:38:05,520
Look, we've got
some steak fanatics out there.

881
00:38:05,600 --> 00:38:07,480
We can't serve
'em up overdone steak,

882
00:38:07,560 --> 00:38:08,640
just not acceptable.

883
00:38:08,720 --> 00:38:09,720
True.

884
00:38:11,640 --> 00:38:13,680
Rob and Liam, Mike and Pete.

885
00:38:13,760 --> 00:38:15,920
Main course you chose steak frites.

886
00:38:16,000 --> 00:38:17,160
What are you expecting?

887
00:38:17,240 --> 00:38:19,040
I think it is probably going to be

888
00:38:19,120 --> 00:38:21,720
the more challenging dish
out of the two.

889
00:38:21,800 --> 00:38:23,560
If I was cooking those steaks,
it should be easy, mate.

890
00:38:23,640 --> 00:38:24,640
(LAUGHS)

891
00:38:26,000 --> 00:38:28,240
Hot pan, dry steak.

892
00:38:28,320 --> 00:38:30,160
Get a crust on it. Beautiful.

893
00:38:30,240 --> 00:38:32,120
It needs to be
perfectly medium rare,

894
00:38:32,200 --> 00:38:34,240
it needs to have a great crust
on the outside.

895
00:38:35,640 --> 00:38:37,480
It needs to impress
for them to really

896
00:38:37,560 --> 00:38:38,760
be set above us.

897
00:38:38,840 --> 00:38:42,520
If Rob wasn't on my team,
that is a hard dish.

898
00:38:42,600 --> 00:38:43,560
We've already had

899
00:38:43,640 --> 00:38:45,160
the steak from Fergus,
Caz and Fergus.

900
00:38:45,240 --> 00:38:46,200
It was good.

901
00:38:46,280 --> 00:38:47,800
I think he might've got
lucky with that.

902
00:38:50,760 --> 00:38:52,200
Very tough serving a steak

903
00:38:52,280 --> 00:38:54,680
to the...to the 'Steak God'.

904
00:38:54,760 --> 00:38:56,800
So hopefully, they might crack
a little bit under pressure.

905
00:38:59,720 --> 00:39:01,240
(DRAMATIC MUSIC)

906
00:39:01,320 --> 00:39:04,200
I need the crust on it,
yeah, that's the main thing.

907
00:39:04,280 --> 00:39:05,680
It's time to sear the steaks.

908
00:39:07,640 --> 00:39:10,160
The steak should be
the real hero of the dish.

909
00:39:10,240 --> 00:39:13,040
Worst thing that can happen
is it's really overcooked.

910
00:39:13,120 --> 00:39:15,680
Check the duck and check
the bone marrow, please.

911
00:39:15,760 --> 00:39:17,400
Duck's looking good.
Yeah.

912
00:39:17,480 --> 00:39:19,480
Bone marrow looking good.

913
00:39:19,560 --> 00:39:21,120
Alright, I'm gonna throw
some chips in.

914
00:39:21,200 --> 00:39:22,880
The mash is good.

915
00:39:22,960 --> 00:39:24,920
This double menu is intense.

916
00:39:25,000 --> 00:39:26,120
It's a killer.

917
00:39:26,200 --> 00:39:27,760
I totally get where Rob and Liam

918
00:39:27,840 --> 00:39:29,160
were at last night.

919
00:39:29,240 --> 00:39:30,920
It's a big ask.

920
00:39:31,000 --> 00:39:31,960
As soon as you plate the dark,

921
00:39:32,040 --> 00:39:33,160
we'll quickly get you
to cut the steaks

922
00:39:33,240 --> 00:39:34,280
while I finish the fries there.

923
00:39:35,400 --> 00:39:37,160
This duck massaman looks fantastic.

924
00:39:38,400 --> 00:39:39,440
It's ready to go.

925
00:39:40,640 --> 00:39:41,920
So, the first step in plating up

926
00:39:42,000 --> 00:39:44,720
this duck is the beautiful
mashed potato.

927
00:39:44,800 --> 00:39:47,160
Will give it a generous serve.

928
00:39:47,240 --> 00:39:49,760
The mash to gamble
and they may not love it.

929
00:39:50,880 --> 00:39:54,360
Duck is just falling off the bone.

930
00:39:54,440 --> 00:39:55,880
Good.

931
00:39:55,960 --> 00:39:57,280
The sauce, beautiful.

932
00:39:58,440 --> 00:40:01,160
The garnish for the duck,
coriander, crispy shallot.

933
00:40:02,560 --> 00:40:04,800
Curry looks beautiful.
Good.

934
00:40:04,880 --> 00:40:06,960
Steak has a good crust, Mum.
Great.

935
00:40:07,040 --> 00:40:08,920
I'm hoping it's not overdone.
Yeah?

936
00:40:09,000 --> 00:40:10,280
Right.

937
00:40:10,360 --> 00:40:11,360
Do you want me to start slicing?

938
00:40:11,440 --> 00:40:12,720
Please. Try that one.

939
00:40:12,800 --> 00:40:13,760
It's just the moment of truth.

940
00:40:13,840 --> 00:40:16,040
We've got to cut these open
and see what's in the inside.

941
00:40:17,160 --> 00:40:18,200
They're huge.

942
00:40:24,520 --> 00:40:26,560
You wouldn't want it anymore.

943
00:40:26,640 --> 00:40:27,840
I think they're a good colour.

944
00:40:27,920 --> 00:40:29,320
I think the steaks look...

945
00:40:29,400 --> 00:40:31,440
I would say they're medium rare,

946
00:40:31,520 --> 00:40:32,480
probably closer to medium.

947
00:40:32,560 --> 00:40:33,880
Closer to medium.

948
00:40:33,960 --> 00:40:35,200
Yep. That's pretty good.

949
00:40:36,360 --> 00:40:38,360
As soon as they get out,
they keep cooking.

950
00:40:38,440 --> 00:40:40,160
So, we'll have to wait and see.

951
00:40:40,240 --> 00:40:41,800
Let's just get it out there.
Far out.

952
00:40:41,880 --> 00:40:42,880
(CHUCKLES)

953
00:40:44,400 --> 00:40:48,760
Steak, piece of marrow, your fries.

954
00:40:48,840 --> 00:40:51,160
I'd only do a little, like,
not too much chips

955
00:40:51,240 --> 00:40:53,440
'cause you've still got to fit
the salad in there somewhere.

956
00:40:53,520 --> 00:40:54,880
Steak frites, Mum.

957
00:40:54,960 --> 00:40:57,480
The Cafe de Paris butter
are on top of the steak.

958
00:40:57,560 --> 00:40:59,280
It's just delicious.

959
00:40:59,360 --> 00:41:00,720
I hope we've done enough,
hey, for this, Mum.

960
00:41:00,800 --> 00:41:02,560
I'm not sure we have.

961
00:41:02,640 --> 00:41:06,520
Is it enough to beat Rob and Liam?
I don't know. Let's go.

962
00:41:06,600 --> 00:41:08,560
Manu's, I reckon that one.
Yes. And Colin.

963
00:41:08,640 --> 00:41:09,760
Colin, should we do it?
Are you ready?

964
00:41:09,840 --> 00:41:10,840
Alright, let's go.

965
00:41:23,200 --> 00:41:24,200
Main is served.

966
00:41:30,640 --> 00:41:34,520
We're back into the bear's den.
It's tough out there.

967
00:41:34,600 --> 00:41:37,480
I'm just hoping
we score high with our mains.

968
00:41:40,920 --> 00:41:42,280
Thank you, Caz.
Thank you.

969
00:41:43,400 --> 00:41:45,960
The duck. It looks alright.

970
00:41:46,040 --> 00:41:47,000
Smell good.

971
00:41:47,080 --> 00:41:50,080
There you go, Janey.
Thank you.

972
00:41:50,160 --> 00:41:51,920
There you go, Maddie.
Thanks, Caz.

973
00:41:54,320 --> 00:41:56,280
I'm a little bit confused.

974
00:41:56,360 --> 00:41:58,560
I don't know
why they've chosen to serve

975
00:41:58,640 --> 00:42:00,960
mashed potato with the dark curry.

976
00:42:02,040 --> 00:42:04,840
It just looks like
a bit mush on the plate.

977
00:42:04,920 --> 00:42:06,600
Hopefully, it tastes better than
what it looks.

978
00:42:08,040 --> 00:42:09,720
Thank you very much.
Thank you.

979
00:42:11,480 --> 00:42:13,240
Yum.
Ooh. It looks pretty good.

980
00:42:13,320 --> 00:42:15,800
It's pretty good.
Yeah, I can smell that butter.

981
00:42:15,880 --> 00:42:18,520
It's smells good.
I'm a little bit worried.

982
00:42:18,600 --> 00:42:21,440
My strategy of choosing the dishes

983
00:42:21,520 --> 00:42:23,440
they will struggle
with might backfire.

984
00:42:27,600 --> 00:42:28,640
Looked at the steak.

985
00:42:28,720 --> 00:42:30,480
I think there's a few things
that have gone wrong.

986
00:42:30,560 --> 00:42:31,520
But ultimately,

987
00:42:31,600 --> 00:42:32,840
I'm gonna have to try it.

988
00:42:47,360 --> 00:42:49,440
I'm really confident
that the people that have ordered

989
00:42:49,520 --> 00:42:51,520
the duck are gonna really enjoy it.

990
00:42:53,560 --> 00:42:54,640
Hopefully, they'll appreciate

991
00:42:54,720 --> 00:42:56,160
the duck being served with

992
00:42:56,240 --> 00:42:57,480
mashed potato.

993
00:43:02,440 --> 00:43:03,720
I'm worried about the steak.

994
00:43:05,160 --> 00:43:06,720
There's some steak
masters out there.

995
00:43:08,680 --> 00:43:10,720
If these steaks are over cooked,

996
00:43:10,800 --> 00:43:11,800
yeah, we could be
in a bit of trouble.

997
00:43:17,800 --> 00:43:20,400
In Sydney's East, Caz and Fergus

998
00:43:20,480 --> 00:43:22,280
have just served main,

999
00:43:22,360 --> 00:43:24,760
duck curry and steak Fritz.

1000
00:43:27,040 --> 00:43:29,760
But will the critics be raving?

1001
00:43:33,200 --> 00:43:35,160
Thanks, guys.
Thank you. Enjoy, guys.

1002
00:43:35,240 --> 00:43:36,360
Thank you.
Thank you so much.

1003
00:43:36,440 --> 00:43:38,600
Grazie, guys.
Bon Appetit.

1004
00:43:38,680 --> 00:43:39,680
Thank you.

1005
00:43:47,240 --> 00:43:51,320
For main, we're having
slow roasted the duck massaman.

1006
00:43:51,400 --> 00:43:52,360
Definitely nailed

1007
00:43:52,440 --> 00:43:53,960
the cooking on the duck.

1008
00:43:54,040 --> 00:43:55,640
It is falling apart.

1009
00:44:01,560 --> 00:44:03,200
The flavours are really delicious.

1010
00:44:03,280 --> 00:44:04,360
It's a good dish.

1011
00:44:11,720 --> 00:44:14,000
The steak Fritz
doesn't really have that crust

1012
00:44:14,080 --> 00:44:15,720
that you kind of expect.

1013
00:44:19,760 --> 00:44:21,160
It's very herbaceous.

1014
00:44:32,600 --> 00:44:34,560
I don't know
how this thing's been cooked,

1015
00:44:34,640 --> 00:44:36,160
but it's totally the wrong method.

1016
00:44:39,680 --> 00:44:43,280
It was like it just being boiled,
wet, slapped into a pan.

1017
00:44:43,360 --> 00:44:44,680
I-I haven't even had a steak like

1018
00:44:44,760 --> 00:44:45,760
that really at the pub.

1019
00:44:47,160 --> 00:44:48,120
Alright.

1020
00:44:48,200 --> 00:44:51,520
The um, butter is way
overpowering for me.

1021
00:44:52,840 --> 00:44:56,400
And the steak?
Steak was good. Yeah.

1022
00:44:56,480 --> 00:45:00,480
That steak, I don't really know
where to start with it.

1023
00:45:02,480 --> 00:45:06,200
It's... There's not
one bit of crust on it at all.

1024
00:45:06,280 --> 00:45:08,720
Feels like
it's just been boiled really.

1025
00:45:08,800 --> 00:45:12,440
The butter on top
sort of just felt like

1026
00:45:12,520 --> 00:45:14,160
I was eating of curry powder.

1027
00:45:14,240 --> 00:45:16,920
I just don't think
that belongs on a steak at all.

1028
00:45:17,000 --> 00:45:18,760
It's hard to rate
that steak to be honest.

1029
00:45:18,840 --> 00:45:22,360
If I was served that out, like,
I would need that.

1030
00:45:22,440 --> 00:45:23,880
The bone marrow's bone marrow.

1031
00:45:23,960 --> 00:45:25,520
The chips are probably the
best part of the dish,

1032
00:45:25,600 --> 00:45:28,040
but like, you know,
anyone can sort of cook chips.

1033
00:45:28,120 --> 00:45:30,080
So are you safe?

1034
00:45:30,160 --> 00:45:32,640
We're safe with the mains, 100%.

1035
00:45:34,480 --> 00:45:35,440
For Rob and, Liam,

1036
00:45:35,520 --> 00:45:38,080
we had chicken,
which was, like, raw.

1037
00:45:38,160 --> 00:45:39,120
Raw.

1038
00:45:39,200 --> 00:45:41,600
And raw chicken
is a bit of a cardinal sin.

1039
00:45:41,680 --> 00:45:43,120
So there's no doubt in our minds

1040
00:45:43,200 --> 00:45:44,600
that Caz and Fergus

1041
00:45:44,680 --> 00:45:45,840
are ahead of Rob and Liam

1042
00:45:45,920 --> 00:45:46,920
at this stage of the game.

1043
00:45:47,000 --> 00:45:51,160
We know now when we say our score,

1044
00:45:51,240 --> 00:45:55,280
we have to tell it to their face,
so you know that's harder.

1045
00:45:55,360 --> 00:46:00,920
But I just think a massive miss,
huge miss.

1046
00:46:01,000 --> 00:46:05,200
We're noticing that
Rob and Liam are being desperate.

1047
00:46:05,280 --> 00:46:07,160
They're definitely
gonna score strategically

1048
00:46:07,240 --> 00:46:08,600
to get themselves
in the competition.

1049
00:46:10,040 --> 00:46:13,520
Alright, Janey and Maddie,
let's talk duck.

1050
00:46:13,600 --> 00:46:15,960
I wouldn't have
paired the duck with the potato.

1051
00:46:16,040 --> 00:46:18,800
I would've done rice
and like a fresh garnish

1052
00:46:18,880 --> 00:46:20,240
or salad on top.

1053
00:46:20,320 --> 00:46:21,760
But I did enjoy the dish.

1054
00:46:22,880 --> 00:46:25,160
I really liked
the flavours of the sauce.

1055
00:46:25,240 --> 00:46:26,800
I enjoyed the mashed potato.

1056
00:46:29,120 --> 00:46:32,000
And where does that leave
Rob and Liam in mains?

1057
00:46:32,080 --> 00:46:34,440
I'd rather have this dish.

1058
00:46:34,520 --> 00:46:36,080
(LAUGHS)

1059
00:46:36,160 --> 00:46:38,040
Janey and Maddie, give us a break.

1060
00:46:38,120 --> 00:46:41,400
I feel like Janey and Maddie
are probably going to score high

1061
00:46:41,480 --> 00:46:42,640
because it's gone

1062
00:46:42,720 --> 00:46:44,040
so low at our restaurant.

1063
00:46:44,120 --> 00:46:45,080
Yep.

1064
00:46:45,160 --> 00:46:46,640
So, I'm looking forward
to hearing what they score.

1065
00:46:46,720 --> 00:46:48,840
If we get out of this,
I can't wait to go against them.

1066
00:46:48,920 --> 00:46:51,440
Dude, 100%.

1067
00:47:04,960 --> 00:47:05,920
Here we go.

1068
00:47:06,000 --> 00:47:08,360
I'm just hoping
for good stuff from this.

1069
00:47:08,440 --> 00:47:10,920
Let's not puff our
chest out at this stage.

1070
00:47:12,760 --> 00:47:14,240
Caz and Fergus, for main course,

1071
00:47:14,320 --> 00:47:16,840
I chose slow roasted duck massaman.

1072
00:47:18,920 --> 00:47:21,440
The sauce I quite liked.

1073
00:47:21,520 --> 00:47:25,360
It was quite aromatic,
but I wanted a little bit more

1074
00:47:25,440 --> 00:47:27,200
of that sauce that
he cooked that duck in

1075
00:47:27,280 --> 00:47:28,480
just to carry that flavour.

1076
00:47:30,320 --> 00:47:35,080
The mashed potato was beautiful.
It was a lesson in mashed potato.

1077
00:47:37,840 --> 00:47:41,880
But did the mashed potato
and the massaman go together?

1078
00:47:44,360 --> 00:47:45,520
I think not.

1079
00:47:47,400 --> 00:47:50,680
Two beautiful ingredients,
but they don't marry together.

1080
00:47:50,760 --> 00:47:54,120
So, when you eat it,
it sort of becomes the same.

1081
00:47:54,200 --> 00:47:56,720
So, what's let you down
on this dish is texture.

1082
00:47:58,120 --> 00:47:59,480
It was a bit of a gamble,

1083
00:47:59,560 --> 00:48:00,920
taking out rice and using

1084
00:48:01,000 --> 00:48:01,960
mash for the steak.

1085
00:48:02,040 --> 00:48:03,880
Just didn't work for Colin tonight,
unfortunately.

1086
00:48:06,360 --> 00:48:07,640
Caz and Fergus, for main course,

1087
00:48:07,720 --> 00:48:11,000
I have chosen the steak Frites
with Cafe de Paris butter,

1088
00:48:11,080 --> 00:48:13,280
bone marrow and green salad.

1089
00:48:14,440 --> 00:48:16,080
Fergus...
Mmm.

1090
00:48:16,160 --> 00:48:17,600
Are you responsible for that steak?

1091
00:48:19,200 --> 00:48:20,400
I am, Manu.

1092
00:48:26,360 --> 00:48:30,680
The sous vide is a great
piece of equipment

1093
00:48:30,760 --> 00:48:34,960
for the right cut of beef,

1094
00:48:35,040 --> 00:48:39,040
and I think this steak
is far too thin

1095
00:48:39,120 --> 00:48:43,440
to go for the-the double
cooking method.

1096
00:48:48,240 --> 00:48:51,240
So, what I'm trying to say is
when it came out of the sous vide,

1097
00:48:51,320 --> 00:48:52,680
it must have been perfect.

1098
00:48:52,760 --> 00:48:55,880
By the time you put it in a pan,

1099
00:48:55,960 --> 00:48:58,520
it only had the chance
to be overcooked.

1100
00:49:00,120 --> 00:49:03,120
That is the big mistake
in this dish,

1101
00:49:03,200 --> 00:49:04,640
to be honest with you.

1102
00:49:04,720 --> 00:49:05,760
I just think that it's just...

1103
00:49:08,400 --> 00:49:12,840
It's so good on the menu,
but then I didn't really receive

1104
00:49:12,920 --> 00:49:14,600
what was promised, I suppose.

1105
00:49:19,440 --> 00:49:21,560
It's never easy taking bad feedback.

1106
00:49:21,640 --> 00:49:24,000
The steak is the...
the hero of the dish...

1107
00:49:24,080 --> 00:49:25,160
Mmm.

1108
00:49:25,240 --> 00:49:27,400
And, you know,
we haven't done it justice.

1109
00:49:27,480 --> 00:49:28,560
Thanks.
Thank you.

1110
00:49:28,640 --> 00:49:30,200
Thanks, guys.
Thank you.

1111
00:49:32,560 --> 00:49:34,200
So after those critiques,

1112
00:49:34,280 --> 00:49:36,000
I'm personally certain that

1113
00:49:36,080 --> 00:49:38,560
we're very close to Rob and Liam

1114
00:49:38,640 --> 00:49:39,640
on the leaderboard right now

1115
00:49:39,720 --> 00:49:41,160
or even maybe a little bit below.

1116
00:49:41,240 --> 00:49:43,080
There's no bottle of champagne
in the fridge just yet, is there?

1117
00:49:43,160 --> 00:49:44,360
Nah. There's not much in it.

1118
00:49:49,120 --> 00:49:50,320
Well, that was dreadful.

1119
00:49:50,400 --> 00:49:53,840
Oh look, some things
didn't go quite to plan today.

1120
00:49:53,920 --> 00:49:55,320
Oh, it's just...

1121
00:49:55,400 --> 00:49:56,800
Tomorrow's another day.
(LAUGH)

1122
00:49:56,880 --> 00:49:59,160
We should have just made
toasted sandwiches or something.

1123
00:49:59,240 --> 00:50:00,200
You know what I mean?

1124
00:50:00,280 --> 00:50:01,240
It is feeling like

1125
00:50:01,320 --> 00:50:02,960
a punch in the gut.

1126
00:50:03,040 --> 00:50:04,160
It is, you like, you feel

1127
00:50:04,240 --> 00:50:05,520
so ashamed of yourself.

1128
00:50:05,600 --> 00:50:07,360
You're like, why am I here?

1129
00:50:07,440 --> 00:50:08,880
I think you're a bit
hard on yourself.

1130
00:50:08,960 --> 00:50:10,080
But you know what I mean.

1131
00:50:10,160 --> 00:50:12,560
Dessert.
Stay with me.

1132
00:50:12,640 --> 00:50:13,960
Stay with me.
I'm staying with you.

1133
00:50:14,040 --> 00:50:15,280
Let's just reset.

1134
00:50:15,360 --> 00:50:16,320
Push through this.

1135
00:50:16,400 --> 00:50:18,040
We've just got to cook the puddings.

1136
00:50:18,120 --> 00:50:21,760
For dessert one, we're serving
little blackberry puddings

1137
00:50:21,840 --> 00:50:23,480
with creme anglaise.

1138
00:50:23,560 --> 00:50:24,720
The steamed blackberry puddings

1139
00:50:24,800 --> 00:50:25,960
is a really traditional

1140
00:50:26,040 --> 00:50:27,360
sort of family recipe,

1141
00:50:27,440 --> 00:50:29,920
steamed puddings
and lovely warm custard.

1142
00:50:30,000 --> 00:50:31,520
It's real comfort food.

1143
00:50:31,600 --> 00:50:35,080
And that's not creamed enough yet,
light and fluffy.

1144
00:50:35,160 --> 00:50:37,720
The sponge,
if it's not airy and fluffy...

1145
00:50:37,800 --> 00:50:39,840
We can't do doughy.
No. True.

1146
00:50:39,920 --> 00:50:41,320
The whole dish will fail.

1147
00:50:43,080 --> 00:50:44,960
How's that look, though?

1148
00:50:45,040 --> 00:50:46,200
Yep.

1149
00:50:46,280 --> 00:50:47,760
These desserts are really
gonna have to rock.

1150
00:50:49,640 --> 00:50:51,680
It's the last stab.
Hey. Really?

1151
00:50:51,760 --> 00:50:55,400
57. That's now the yardstick.
Rob and Liam's score.

1152
00:50:55,480 --> 00:50:56,760
We are neck and neck

1153
00:50:56,840 --> 00:50:57,960
with Rob and Liam right now.

1154
00:51:00,560 --> 00:51:03,160
I'm just ashamed that
we've left ourself in a position

1155
00:51:03,240 --> 00:51:04,760
where we have to cook desserts

1156
00:51:04,840 --> 00:51:06,040
to stay alive.

1157
00:51:06,120 --> 00:51:07,760
Here's puddings, Mum.

1158
00:51:07,840 --> 00:51:09,120
It's either going to be
our ticket home

1159
00:51:09,200 --> 00:51:11,400
or our, you know,
our place in the competition.

1160
00:51:17,080 --> 00:51:18,240
It's almost time

1161
00:51:18,320 --> 00:51:21,280
for the final act
at Tunes & Spoons.

1162
00:51:21,360 --> 00:51:23,320
To make it big on the leaderboard,

1163
00:51:23,400 --> 00:51:25,480
Caz and Fergus need to finish

1164
00:51:25,560 --> 00:51:27,720
on a high note with their desserts.

1165
00:51:27,800 --> 00:51:29,520
How's your creme anglaise?

1166
00:51:29,600 --> 00:51:32,120
Custard is done.

1167
00:51:32,200 --> 00:51:33,360
These puddings, Mum,

1168
00:51:33,440 --> 00:51:34,680
I just want to pull 'em out now.

1169
00:51:37,560 --> 00:51:38,920
Pudding. It has to be warm.

1170
00:51:39,000 --> 00:51:41,280
Blackberries are beautiful
when they're cooked.

1171
00:51:41,360 --> 00:51:43,480
Actually, they're really
juicy and gorgeous.

1172
00:51:43,560 --> 00:51:47,880
And an anglaise, I'm hoping
they might swim it in the anglaise

1173
00:51:47,960 --> 00:51:50,600
or might be on the side
to pour as much as you like.

1174
00:51:50,680 --> 00:51:53,720
The anglaise has to be
absolutely on point and hopefully,

1175
00:51:53,800 --> 00:51:55,880
they won't stinge on that.

1176
00:51:55,960 --> 00:51:57,040
I think the risk involved

1177
00:51:57,120 --> 00:51:58,680
with the dessert is it is safe.

1178
00:51:58,760 --> 00:52:00,440
There's really only two elements

1179
00:52:00,520 --> 00:52:02,680
being the pudding
and the creme anglaise.

1180
00:52:02,760 --> 00:52:05,120
So, Caz and Fergus
need to make sure

1181
00:52:05,200 --> 00:52:06,600
that they nail these elements.

1182
00:52:06,680 --> 00:52:07,720
Pete?

1183
00:52:07,800 --> 00:52:09,400
Yeah, little blackberry puddings.

1184
00:52:09,480 --> 00:52:12,000
Yeah.
I'm expecting something warm.

1185
00:52:12,080 --> 00:52:14,480
I don't know.
Like, it's a pudding, right?

1186
00:52:14,560 --> 00:52:15,600
It's blackberries.

1187
00:52:18,120 --> 00:52:19,120
How hard can it be?

1188
00:52:20,640 --> 00:52:21,840
Those are your words, not mine.

1189
00:52:21,920 --> 00:52:23,120
(LAUGHS)

1190
00:52:23,200 --> 00:52:25,400
Their pudding is basic.

1191
00:52:25,480 --> 00:52:26,840
It's easy.
Yeah.

1192
00:52:26,920 --> 00:52:31,400
Look, I think the pressure
alone makes any dish

1193
00:52:31,480 --> 00:52:32,760
on any menu throughout

1194
00:52:32,840 --> 00:52:35,040
this part of the competition
challenging.

1195
00:52:35,120 --> 00:52:36,120
Mmm.

1196
00:52:40,080 --> 00:52:41,840
The puddings are in the oven.

1197
00:52:43,160 --> 00:52:44,640
This is the mascarpone.

1198
00:52:45,920 --> 00:52:48,760
For dessert two,
we're serving strawberry

1199
00:52:48,840 --> 00:52:51,200
and mascarpone meringue cake.

1200
00:52:51,280 --> 00:52:53,480
The beginnings of
our strawberry meringue cake

1201
00:52:53,560 --> 00:52:54,520
are looking pretty good.

1202
00:52:54,600 --> 00:52:57,080
Earlier on, we made
the meringue cakes.

1203
00:52:57,160 --> 00:52:58,240
I'm just going in with

1204
00:52:58,320 --> 00:53:00,480
the first layer
of this mascarpone cream.

1205
00:53:00,560 --> 00:53:01,680
Yeah.

1206
00:53:01,760 --> 00:53:03,120
Get the chopped strawberries in.

1207
00:53:03,200 --> 00:53:05,120
So, start the layering process.

1208
00:53:05,200 --> 00:53:06,680
Stacking it and layering it

1209
00:53:06,760 --> 00:53:08,000
with beautiful, fresh strawberries.

1210
00:53:08,080 --> 00:53:09,280
So, really tasty.

1211
00:53:10,400 --> 00:53:11,840
These are looking good, Ferg.
Nice.

1212
00:53:11,920 --> 00:53:14,440
With one layer in,
I've got to put the strawberries in,

1213
00:53:14,520 --> 00:53:16,320
and then another layer
of the mascarpone cream.

1214
00:53:16,400 --> 00:53:17,880
Put the lids on them.
Yeah.

1215
00:53:17,960 --> 00:53:19,760
Sort of all then soaks in,
amalgamates.

1216
00:53:19,840 --> 00:53:20,800
Yep.

1217
00:53:20,880 --> 00:53:21,840
We're concerned about

1218
00:53:21,920 --> 00:53:23,360
this because once those layers

1219
00:53:23,440 --> 00:53:26,720
tend to meld into one another,
it could be just a bit mushy

1220
00:53:26,800 --> 00:53:27,840
and people won't understand

1221
00:53:27,920 --> 00:53:29,400
that's in a weird way

1222
00:53:29,480 --> 00:53:30,440
the way it should be.

1223
00:53:30,520 --> 00:53:32,440
It's cake. Yeah.
Mmm.

1224
00:53:32,520 --> 00:53:33,960
I've just got to be
a bit careful with

1225
00:53:34,040 --> 00:53:36,120
these when I put the lids on.

1226
00:53:36,200 --> 00:53:37,840
I just hope desserts are enough

1227
00:53:37,920 --> 00:53:40,120
to get us over the line.

1228
00:53:40,200 --> 00:53:42,800
I wanna get these in the fridge,
looking pretty good.

1229
00:53:42,880 --> 00:53:44,360
Well done, Mum. Stoked.

1230
00:53:48,440 --> 00:53:49,640
Alright.

1231
00:53:49,720 --> 00:53:53,000
So Rob and Liam, your favourite
part of the night desserts.

1232
00:53:53,080 --> 00:53:55,640
So, we've got the strawberry
and mascarpone meringue cake.

1233
00:53:57,600 --> 00:53:59,400
Look, got a meringue.

1234
00:53:59,480 --> 00:54:00,760
We made a meringue last night.

1235
00:54:02,680 --> 00:54:06,040
I just honestly,
from what we dealt with last night

1236
00:54:06,120 --> 00:54:08,080
and how hard it was,
I just want them to crush it.

1237
00:54:09,840 --> 00:54:11,440
I don't want anyone
to fail in this competition.

1238
00:54:14,120 --> 00:54:15,080
What are we thinking

1239
00:54:15,160 --> 00:54:16,800
with that one, darling?

1240
00:54:16,880 --> 00:54:19,080
Well, it's not surprising.

1241
00:54:19,160 --> 00:54:20,400
He's playing the game.

1242
00:54:23,840 --> 00:54:28,440
We chosen a strawberry
and a mascarpone meringue cake.

1243
00:54:30,040 --> 00:54:33,040
I'm expecting layer cake.

1244
00:54:33,120 --> 00:54:35,560
You know, layer of meringue,
mascarpone,

1245
00:54:35,640 --> 00:54:38,760
strawberries
all the way up like that.

1246
00:54:38,840 --> 00:54:41,680
I think this...it can be
a good dessert.

1247
00:54:42,800 --> 00:54:45,680
So far, nothing was like a wow.

1248
00:54:45,760 --> 00:54:47,400
What did he say?
Nothing was like what?

1249
00:54:47,480 --> 00:54:48,840
Wow.
Nothing was a wow.

1250
00:54:48,920 --> 00:54:50,520
A wow. Wow
A wow. Wow.

1251
00:54:50,600 --> 00:54:51,640
Like a wow.
Wow.

1252
00:54:51,720 --> 00:54:53,600
Wow.
Wow.

1253
00:54:53,680 --> 00:54:56,240
Like a wow. But...
How do you spell that?

1254
00:54:57,400 --> 00:55:01,240
W-O-O-O-O-W.

1255
00:55:01,320 --> 00:55:02,280
Wow.

1256
00:55:02,360 --> 00:55:04,320
(LAUGH)

1257
00:55:09,480 --> 00:55:10,440
That's it.

1258
00:55:10,520 --> 00:55:12,760
Mum, those meringue cakes.
Great.

1259
00:55:12,840 --> 00:55:14,560
Oh, I thought you were
about to tell me something's wrong.

1260
00:55:14,640 --> 00:55:15,600
No.

1261
00:55:15,680 --> 00:55:16,640
The meringue cakes,

1262
00:55:16,720 --> 00:55:18,920
we release them
from their spring form tins.

1263
00:55:19,000 --> 00:55:21,320
This is a nice sort of
uniform looking one.

1264
00:55:21,400 --> 00:55:22,920
Nice.

1265
00:55:23,000 --> 00:55:24,080
They've amalgamated

1266
00:55:24,160 --> 00:55:25,120
well all those layers.

1267
00:55:25,200 --> 00:55:26,400
It's looking great.
Alright.

1268
00:55:26,480 --> 00:55:27,960
Do you want me to start decorating
the strawberries?

1269
00:55:28,040 --> 00:55:29,040
Yep.

1270
00:55:31,040 --> 00:55:34,240
I remember in year eight,
food tech,

1271
00:55:34,320 --> 00:55:35,560
my teacher said,

1272
00:55:35,640 --> 00:55:36,880
I'm not that good at cooking,

1273
00:55:36,960 --> 00:55:38,320
but at least my decoration

1274
00:55:38,400 --> 00:55:39,760
and plating is very good.

1275
00:55:39,840 --> 00:55:41,040
So, I've taken it with me.

1276
00:55:41,120 --> 00:55:42,080
I want to make it look pretty.

1277
00:55:42,160 --> 00:55:43,600
Ms Kelly.
Ms Kelly, shout out.

1278
00:55:44,800 --> 00:55:48,000
Yeah. They look mint.

1279
00:55:48,080 --> 00:55:49,040
Sprinkle the top

1280
00:55:49,120 --> 00:55:51,400
with the dehydrated strawberries.

1281
00:55:51,480 --> 00:55:54,840
I am a dessert god.
Take a bow.

1282
00:55:54,920 --> 00:55:57,120
We've still got to get
these out of the oven.

1283
00:55:57,200 --> 00:55:59,360
Just cry if those
the puds come out doughy, Mum.

1284
00:55:59,440 --> 00:56:00,440
Oh god.

1285
00:56:00,520 --> 00:56:02,360
It has to be moist.
I can't use the M word.

1286
00:56:02,440 --> 00:56:04,440
It has to be moist.

1287
00:56:04,520 --> 00:56:06,080
(OVEN BEEPS)

1288
00:56:06,160 --> 00:56:07,600
Ready for the puds?
Yep.

1289
00:56:07,680 --> 00:56:08,760
Let's do it.

1290
00:56:08,840 --> 00:56:10,800
(DRAMATIC MUSIC)

1291
00:56:15,120 --> 00:56:17,600
They look alright.
Yep.

1292
00:56:17,680 --> 00:56:19,160
I'd say they're done.

1293
00:56:19,240 --> 00:56:21,080
It should, hopefully,

1294
00:56:21,160 --> 00:56:22,560
just slide out that ramekin.

1295
00:56:31,520 --> 00:56:33,760
Hello.
Whoo!

1296
00:56:33,840 --> 00:56:35,240
Yee-hah.
Look out.

1297
00:56:36,400 --> 00:56:37,360
They look great.

1298
00:56:37,440 --> 00:56:39,000
We might have bought
this back from the brink.

1299
00:56:39,080 --> 00:56:40,400
Wait, wait, wait.
Don't say that.

1300
00:56:42,600 --> 00:56:44,600
We've got the little pudding
in the middle of a bowl.

1301
00:56:44,680 --> 00:56:47,120
Let's just make like a moat

1302
00:56:47,200 --> 00:56:48,840
so the pudding's
sitting in the middle.

1303
00:56:48,920 --> 00:56:50,840
Surround it with creme anglaise.

1304
00:56:50,920 --> 00:56:53,320
Anglaise is just a fancy word
of saying custard.

1305
00:56:53,400 --> 00:56:54,520
Let's just hope it's enough.

1306
00:56:56,280 --> 00:56:58,160
While it's hot, let's get it out.

1307
00:56:58,240 --> 00:56:59,440
Manu, Colin?
Yes.

1308
00:56:59,520 --> 00:57:00,560
Yep. Alright. Let's do it.

1309
00:57:13,760 --> 00:57:15,080
Dessert is served.

1310
00:57:17,240 --> 00:57:20,000
I'm so stoked
to get these desserts out.

1311
00:57:20,080 --> 00:57:22,920
Placing that mascarpone cake
in front of Manu.

1312
00:57:23,000 --> 00:57:24,680
It looks gorgeous.

1313
00:57:24,760 --> 00:57:25,760
Wow.

1314
00:57:26,960 --> 00:57:28,920
Pudding looks great,
but we're concerned about

1315
00:57:29,000 --> 00:57:32,360
this because we're not actually sure
what the texture will be like.

1316
00:57:32,440 --> 00:57:34,920
Can't be doughy or too dry.

1317
00:57:35,000 --> 00:57:36,720
It has to be moist.

1318
00:57:36,800 --> 00:57:37,760
Boys.
Thanks.

1319
00:57:37,840 --> 00:57:38,880
That's alright, brother.

1320
00:57:41,840 --> 00:57:44,520
Amore.
Grazie amore.

1321
00:57:44,600 --> 00:57:45,600
Grazie.

1322
00:57:49,080 --> 00:57:50,760
Presentation is nice.

1323
00:57:50,840 --> 00:57:51,880
Very nice.
Very nice.

1324
00:57:53,080 --> 00:57:55,200
Thanks, Caz.
Thank you.

1325
00:57:55,280 --> 00:57:57,240
Looks-looks beautiful.

1326
00:57:57,320 --> 00:57:58,320
Yes.

1327
00:58:17,040 --> 00:58:18,400
We are a top five now.

1328
00:58:18,480 --> 00:58:19,480
The bar has risen...

1329
00:58:21,600 --> 00:58:24,240
and we want to keep
our place in the competition.

1330
00:58:25,440 --> 00:58:26,840
So these desserts,

1331
00:58:26,920 --> 00:58:28,440
there is so much riding on them.

1332
00:58:32,520 --> 00:58:34,600
I'm feeling a bit
anxious about this.

1333
00:58:44,520 --> 00:58:47,080
At our second
ultimate instant restaurant,

1334
00:58:47,160 --> 00:58:48,360
Caz and Fergus

1335
00:58:48,440 --> 00:58:51,160
have everything crossed for A plus

1336
00:58:51,240 --> 00:58:52,440
for their desserts.

1337
00:59:00,360 --> 00:59:01,560
Thanks, guys.
Thank you.

1338
00:59:01,640 --> 00:59:02,880
Enjoy, everyone.
Thanks.

1339
00:59:02,960 --> 00:59:04,720
Thank you.
Thank you, guys. Well done.

1340
00:59:04,800 --> 00:59:05,800
Grazie.

1341
00:59:09,880 --> 00:59:10,880
One thing I can smell

1342
00:59:10,960 --> 00:59:12,760
and I think you
are smelling it too,

1343
00:59:12,840 --> 00:59:14,880
is the smell of egg.

1344
00:59:18,160 --> 00:59:19,720
I think the smell of the egg

1345
00:59:19,800 --> 00:59:21,160
is undercooked cake.

1346
00:59:30,200 --> 00:59:32,520
This pudding.
It's really delicious.

1347
00:59:32,600 --> 00:59:36,440
I love the creme anglaise.
It's beautifully executed.

1348
00:59:36,520 --> 00:59:38,600
It's simple, yes,

1349
00:59:38,680 --> 00:59:40,720
but I think it's delicious.

1350
00:59:47,440 --> 00:59:49,920
We've got the strawberry
mascarpone meringue cake.

1351
01:00:02,720 --> 01:00:03,880
It was a bland dessert.

1352
01:00:05,040 --> 01:00:06,000
It was kind of like something

1353
01:00:06,080 --> 01:00:07,480
you'd probably
get at a school canteen.

1354
01:00:11,400 --> 01:00:13,080
Simone.

1355
01:00:13,160 --> 01:00:16,920
I mean,
strawberry mascarpone overall,

1356
01:00:17,000 --> 01:00:18,600
it has a good taste.

1357
01:00:18,680 --> 01:00:22,080
As a combination of flavours,
I think it works.

1358
01:00:22,160 --> 01:00:24,480
There was nothing there
that I said, geez, that's tasty.

1359
01:00:24,560 --> 01:00:25,560
Geez, that's good.

1360
01:00:26,800 --> 01:00:28,880
Nothing wowed me.

1361
01:00:28,960 --> 01:00:31,760
The meringue was soggy on top.

1362
01:00:31,840 --> 01:00:35,440
It just tasted like heaps of cream
chucked in there, like...

1363
01:00:35,520 --> 01:00:36,560
(SIGHS)

1364
01:00:36,640 --> 01:00:39,320
And the mascarpone,
I can only just taste cream, really.

1365
01:00:40,600 --> 01:00:41,960
It's like eating a sponge cake.

1366
01:00:42,040 --> 01:00:44,040
Honestly, reckon
what we put out is better.

1367
01:00:44,120 --> 01:00:45,120
Yeah.

1368
01:00:46,240 --> 01:00:47,920
Rob and Liam harping on about

1369
01:00:48,000 --> 01:00:49,160
the dessert and saying

1370
01:00:49,240 --> 01:00:50,560
how much they didn't like

1371
01:00:50,640 --> 01:00:53,440
it is giving justification for them

1372
01:00:53,520 --> 01:00:55,640
to give the score that they will.

1373
01:00:55,720 --> 01:00:59,120
Because if they have
an inkling of liking anything,

1374
01:00:59,200 --> 01:01:01,000
it won't justify the score

1375
01:01:01,080 --> 01:01:02,520
that they'll be giving.

1376
01:01:05,720 --> 01:01:09,480
Mike, the little blackberry pudding
with creme anglaise.

1377
01:01:09,560 --> 01:01:13,080
I could smell egg
when it hit the table.

1378
01:01:13,160 --> 01:01:16,120
All I got was this egg
taste in my mouth.

1379
01:01:16,200 --> 01:01:17,480
I'm not quite sure what went wrong.

1380
01:01:18,840 --> 01:01:20,560
I really enjoyed this dessert.

1381
01:01:20,640 --> 01:01:21,920
I liked all the flavours.

1382
01:01:22,000 --> 01:01:24,920
I think they worked
really well together.

1383
01:01:25,000 --> 01:01:29,120
Overall, I would say that
they're above the boys tonight.

1384
01:01:30,800 --> 01:01:31,840
Sorry, guys.

1385
01:01:33,680 --> 01:01:34,680
Do you agree?

1386
01:01:34,760 --> 01:01:35,760
No.
No.

1387
01:01:37,040 --> 01:01:38,480
There's no chance.

1388
01:01:38,560 --> 01:01:40,760
It's a bit of a hard thing
to swallow.

1389
01:01:40,840 --> 01:01:42,400
I didn't eat what they ate,

1390
01:01:42,480 --> 01:01:43,840
but from everything
that we were served,

1391
01:01:43,920 --> 01:01:45,360
we were far ahead.

1392
01:01:45,440 --> 01:01:47,320
As a whole, I would rather
have this menu again.

1393
01:01:47,400 --> 01:01:48,680
That's cool.

1394
01:01:48,760 --> 01:01:50,560
Do I agree with you? No.

1395
01:01:51,720 --> 01:01:54,840
I am actually more
worried about telling them

1396
01:01:54,920 --> 01:01:56,000
when I'm going to score them.

1397
01:01:58,480 --> 01:01:59,680
Wow. Mmm.

1398
01:02:01,040 --> 01:02:03,800
That's really interesting.

1399
01:02:03,880 --> 01:02:06,440
I enjoyed Caz and Fergus's

1400
01:02:06,520 --> 01:02:07,680
meal more than theirs.

1401
01:02:10,120 --> 01:02:12,160
Sorry, not sorry, Rob and Liam.

1402
01:02:19,760 --> 01:02:24,520
It is now time for the guests
to review the food at Tunes & Spoons

1403
01:02:24,600 --> 01:02:28,160
before revealing their scores,
centre stage,

1404
01:02:28,240 --> 01:02:30,200
in front of tonight's headliners.

1405
01:02:32,120 --> 01:02:34,000
The entree,
we had the chicken liver.

1406
01:02:35,880 --> 01:02:37,360
It was good.
Yeah.

1407
01:02:37,440 --> 01:02:41,120
Entree.
We had the scallops squared.

1408
01:02:41,200 --> 01:02:42,320
I quite liked it.

1409
01:02:42,400 --> 01:02:46,880
For main,
we had the massaman duck curry.

1410
01:02:46,960 --> 01:02:49,960
The duck was delicious
but it wasn't like, wow.

1411
01:02:50,040 --> 01:02:53,160
I think we both agreed
the potato was delicious

1412
01:02:53,240 --> 01:02:55,200
but we don't think
it belonged in the dish.

1413
01:02:55,280 --> 01:02:59,360
Mains, we had the steak.
Massive fail.

1414
01:02:59,440 --> 01:03:02,720
It wasn't even close to...
I wouldn't serve that.

1415
01:03:02,800 --> 01:03:05,560
Dessert, I thought the berries
were nice and the anglaise was good.

1416
01:03:05,640 --> 01:03:07,720
And for dessert,
we had the strawberry cake.

1417
01:03:07,800 --> 01:03:09,080
Yeah, that was wrong.

1418
01:03:11,080 --> 01:03:13,120
So now we need to score them.

1419
01:03:13,200 --> 01:03:14,200
What are we thinking?

1420
01:03:14,280 --> 01:03:15,720
We are going to be fair.
Yeah.

1421
01:03:15,800 --> 01:03:17,840
That's the only thing
we can do and to own it.

1422
01:03:17,920 --> 01:03:18,880
Mmm.
Yeah?

1423
01:03:18,960 --> 01:03:19,920
Mm-mm.
Mmm?

1424
01:03:20,000 --> 01:03:21,720
Mm-hmm.
Agree? OK.

1425
01:03:21,800 --> 01:03:23,160
What are you thinking of the score?

1426
01:03:23,240 --> 01:03:25,920
We all have to now announce

1427
01:03:26,000 --> 01:03:26,960
our scores at the table,

1428
01:03:27,040 --> 01:03:28,880
so it's open scoring.

1429
01:03:28,960 --> 01:03:32,360
We're very intrigued to hear
a Liam and Rob's score tonight

1430
01:03:32,440 --> 01:03:34,320
considering their scores

1431
01:03:34,400 --> 01:03:35,720
were so low.

1432
01:03:35,800 --> 01:03:37,800
I feel like
what we put out was better.

1433
01:03:37,880 --> 01:03:38,840
Yeah.

1434
01:03:38,920 --> 01:03:41,440
But, like, it's annoying that
the whole bar was set

1435
01:03:41,520 --> 01:03:43,720
so low last night with the scores.

1436
01:03:43,800 --> 01:03:45,080
I've got an idea in my head.

1437
01:03:45,160 --> 01:03:46,640
Do you want to say it after three?
Me too.

1438
01:03:46,720 --> 01:03:48,440
Yeah, Let's do it.
See if we're on the same.

1439
01:03:48,520 --> 01:03:52,120
OK.
One, two, three...

1440
01:03:52,200 --> 01:03:54,440
Janey and Maddie. Here we go.

1441
01:03:54,520 --> 01:03:55,480
What are they going to score?

1442
01:03:55,560 --> 01:03:56,560
What are they going to bring?

1443
01:03:57,760 --> 01:03:58,720
Just a bit worried.

1444
01:03:58,800 --> 01:03:59,920
I'm thinking it's going to be

1445
01:04:00,000 --> 01:04:01,240
really close between

1446
01:04:01,320 --> 01:04:03,840
Rob and Liam and Mum and I tonight.

1447
01:04:03,920 --> 01:04:06,080
In order to get through
to kitchen headquarters

1448
01:04:06,160 --> 01:04:08,520
after this Ultimate
Instant Restaurant round,

1449
01:04:08,600 --> 01:04:09,840
we just need a 58.

1450
01:04:09,920 --> 01:04:11,880
We need one point
more than the boys.

1451
01:04:11,960 --> 01:04:13,080
At the end of the day,

1452
01:04:13,160 --> 01:04:14,880
it's a 58 and that's all we need.

1453
01:04:24,000 --> 01:04:25,840
Caz and Fergus,

1454
01:04:25,920 --> 01:04:27,040
it's time for the scores.

1455
01:04:28,320 --> 01:04:30,680
Teams, your scores

1456
01:04:30,760 --> 01:04:33,440
will now be revealed to the table.

1457
01:04:36,120 --> 01:04:37,280
It's gonna be really close

1458
01:04:37,360 --> 01:04:38,320
between Rob and Liam

1459
01:04:38,400 --> 01:04:39,400
and Mum and I tonight.

1460
01:04:41,400 --> 01:04:43,360
We just need a 58.

1461
01:04:43,440 --> 01:04:45,560
We need one point
more than the boys.

1462
01:04:45,640 --> 01:04:46,800
Janey and Maddie.

1463
01:04:46,880 --> 01:04:49,520
What score do you give
Caz and Fergus?

1464
01:04:50,920 --> 01:04:52,800
It's the moment of truth,
Janey and Maddie.

1465
01:04:52,880 --> 01:04:54,920
If Jan and mad
go higher than a five,

1466
01:04:55,000 --> 01:04:56,160
it's just proves a point

1467
01:04:56,240 --> 01:04:57,440
to everyone else at the table.

1468
01:04:57,520 --> 01:04:59,600
They're playing strategically.

1469
01:04:59,680 --> 01:05:04,240
Tonight, Caz and Fergus,
we score your menu a six out of ten.

1470
01:05:04,320 --> 01:05:05,320
Thank you, guys.

1471
01:05:07,160 --> 01:05:08,120
(LAUGHS)

1472
01:05:08,200 --> 01:05:09,800
Janey and Maddie, six out of ten,

1473
01:05:09,880 --> 01:05:11,960
they're saying that
what they got tonight

1474
01:05:12,040 --> 01:05:14,560
was better than what we serve them
at our instant restaurant.

1475
01:05:15,880 --> 01:05:17,960
Janey and Maddie are digging
their own grave.

1476
01:05:18,040 --> 01:05:19,760
It's already been dug.

1477
01:05:19,840 --> 01:05:22,440
Rob and Liam, what's your score?

1478
01:05:22,520 --> 01:05:24,520
I'm expecting Rob and Liam

1479
01:05:24,600 --> 01:05:26,480
to score Caz and Fergus...

1480
01:05:26,560 --> 01:05:27,760
Low.
Low

1481
01:05:30,160 --> 01:05:33,280
Tonight, we score your dinner...

1482
01:05:35,560 --> 01:05:36,560
a five.

1483
01:05:37,720 --> 01:05:38,720
Thank you.
Thanks, Guys.

1484
01:05:39,920 --> 01:05:41,880
Yeah, there you go.

1485
01:05:41,960 --> 01:05:43,520
Interesting that Rob and Liam

1486
01:05:43,600 --> 01:05:44,600
at the start of tonight

1487
01:05:44,680 --> 01:05:45,680
accuse Mum and I

1488
01:05:45,760 --> 01:05:48,080
of strategically scoring.

1489
01:05:48,160 --> 01:05:49,920
Look who's being strategic now.

1490
01:05:50,000 --> 01:05:51,200
(CHUCKLES)

1491
01:05:51,280 --> 01:05:52,840
Simone and Viviana.

1492
01:05:52,920 --> 01:05:55,800
What do you score
Caz and Fergus tonight?

1493
01:05:57,120 --> 01:05:58,720
Caz and Fergus, tonight

1494
01:05:58,800 --> 01:06:01,800
we score your
dinner six out of ten.

1495
01:06:01,880 --> 01:06:02,880
Thanks.

1496
01:06:04,680 --> 01:06:06,760
Mike and Pete, what's your score?

1497
01:06:07,960 --> 01:06:09,400
Tonight, Caz and Fergus,

1498
01:06:09,480 --> 01:06:11,760
we score you a six out of ten.

1499
01:06:11,840 --> 01:06:13,480
Thanks, Mike. Thanks, Pete.

1500
01:06:13,560 --> 01:06:14,880
So Caz and Fergus,

1501
01:06:14,960 --> 01:06:20,240
that means the guest teams
have given you a combined score

1502
01:06:20,320 --> 01:06:23,440
of 23 out of 40.

1503
01:06:23,520 --> 01:06:24,840
23 out of 40.

1504
01:06:24,920 --> 01:06:25,960
It's not great,

1505
01:06:26,040 --> 01:06:27,840
but it's better than Rob and Liam.

1506
01:06:27,920 --> 01:06:30,440
Just, we're two points ahead.
Two points ahead.

1507
01:06:31,680 --> 01:06:32,720
And now, it's our turn.

1508
01:06:32,800 --> 01:06:35,080
We'll only scored a dish
we tried out of ten.

1509
01:06:36,520 --> 01:06:37,960
Caz and Fergus for entrBee,

1510
01:06:38,040 --> 01:06:41,400
I chose the chicken liver parfait
with fig chutney.

1511
01:06:42,640 --> 01:06:45,000
I think that chutney
was absolutely delicious,

1512
01:06:45,080 --> 01:06:48,160
but a good pinch
of salt in the parfait

1513
01:06:48,240 --> 01:06:50,000
would've made a huge difference.

1514
01:06:51,840 --> 01:06:56,440
The score I'm giving you
for your entree is a seven.

1515
01:06:57,960 --> 01:06:59,000
Thanks, Manu.
Fabulous. Thank you.

1516
01:07:01,600 --> 01:07:05,840
Caz and Fergus, for entree,
I chose the scallops squared.

1517
01:07:05,920 --> 01:07:08,440
I love the play on the two scallops.

1518
01:07:08,520 --> 01:07:10,160
The scallops were perfectly cooked.

1519
01:07:11,400 --> 01:07:14,760
For your entree tonight,
I score you an eight.

1520
01:07:15,960 --> 01:07:17,200
That's amazing.
Thank you, Colin.

1521
01:07:17,280 --> 01:07:18,280
Thank you.

1522
01:07:21,560 --> 01:07:23,040
Caz and Fergus, for main course,

1523
01:07:23,120 --> 01:07:26,960
I chose the steak frites
with a Cafe de Paris, butter,

1524
01:07:27,040 --> 01:07:29,600
bone marrow and a green salad.

1525
01:07:29,680 --> 01:07:32,040
A great classic if done well.

1526
01:07:32,120 --> 01:07:35,280
Unfortunately, there was few fault
to that main course.

1527
01:07:35,360 --> 01:07:37,640
The steak was a little overcooked.

1528
01:07:37,720 --> 01:07:40,520
There was no crust
on the steak either.

1529
01:07:40,600 --> 01:07:42,200
The score I'm giving you
for your main course

1530
01:07:46,440 --> 01:07:47,440
is a five.

1531
01:07:53,240 --> 01:07:54,680
Caz and Fergus, for main course,

1532
01:07:54,760 --> 01:07:58,080
I had slow roasted duck massaman.

1533
01:07:58,160 --> 01:08:00,560
The duck was cooked beautifully.

1534
01:08:00,640 --> 01:08:04,800
The flavours were there,
but the duck and the mashed potato,

1535
01:08:04,880 --> 01:08:09,040
together, there was no texture.

1536
01:08:09,120 --> 01:08:10,520
So for your main course tonight,

1537
01:08:10,600 --> 01:08:13,440
I score you a seven.

1538
01:08:13,520 --> 01:08:14,920
Thanks, Colin.
Thanks, Colin.

1539
01:08:15,000 --> 01:08:16,880
I don't have the most faith

1540
01:08:16,960 --> 01:08:19,000
that dessert will save us tonight.

1541
01:08:19,080 --> 01:08:20,320
They looked pretty.

1542
01:08:20,400 --> 01:08:22,720
I'm not too sure if they tasted

1543
01:08:22,800 --> 01:08:24,080
the way they looked.

1544
01:08:24,160 --> 01:08:27,040
So I can't really tell
if what we did was enough.

1545
01:08:28,240 --> 01:08:31,680
For dessert,
I chose little blackberry puddings

1546
01:08:31,760 --> 01:08:33,760
with creme anglaise.

1547
01:08:33,840 --> 01:08:35,960
The anglaise was textbook beautiful.

1548
01:08:36,040 --> 01:08:39,200
Just sweet enough.
The berries had that tartness.

1549
01:08:39,280 --> 01:08:41,160
I liked the pudding,

1550
01:08:41,240 --> 01:08:45,360
but it needed to be softer, guys.

1551
01:08:46,760 --> 01:08:49,240
Something went wrong
with the creaming of the eggs.

1552
01:08:50,480 --> 01:08:52,080
So, for your dessert tonight,

1553
01:08:52,160 --> 01:08:55,640
I score you a five.

1554
01:08:58,240 --> 01:09:00,240
It's so close. So, so close.

1555
01:09:02,320 --> 01:09:03,600
Caz and Fergus, for dessert,

1556
01:09:03,680 --> 01:09:07,240
I chose the strawberry
and mascarpone meringue cake.

1557
01:09:12,360 --> 01:09:13,960
I would've just loved

1558
01:09:14,040 --> 01:09:18,560
the meringue part
a little bit crispier,

1559
01:09:18,640 --> 01:09:21,640
'cause I felt that it was just soft
and soft and soft.

1560
01:09:23,240 --> 01:09:27,080
But the flavoured combination
was fantastic.

1561
01:09:30,400 --> 01:09:32,200
So, the score
I'm giving you for your dessert...

1562
01:09:38,120 --> 01:09:39,120
is a seven.

1563
01:09:39,200 --> 01:09:40,360
Thank you, Manu.
Thank you.

1564
01:09:43,440 --> 01:09:44,840
So, Caz and Fergus,

1565
01:09:44,920 --> 01:09:46,960
that gives you a grand
total score of...

1566
01:09:48,920 --> 01:09:49,920
62.

1567
01:09:51,840 --> 01:09:52,960
You're now safe.

1568
01:09:54,960 --> 01:09:56,440
Ooh.

1569
01:09:56,520 --> 01:09:57,800
Far out.

1570
01:09:57,880 --> 01:09:59,200
Huge relief.
Huge.

1571
01:10:00,520 --> 01:10:01,800
Feels nice to be on top.

1572
01:10:04,600 --> 01:10:06,280
The fact that we're on the bottom
of the leaderboard

1573
01:10:06,360 --> 01:10:08,080
while we spent
the whole time on the top.

1574
01:10:08,160 --> 01:10:10,480
It's definitely a new feeling.

1575
01:10:10,560 --> 01:10:12,160
It's not the result we wanted,

1576
01:10:12,240 --> 01:10:13,280
but it's the result we got.

1577
01:10:17,000 --> 01:10:20,480
A score of 62 shoots Caz and Fergus

1578
01:10:20,560 --> 01:10:22,480
straight to number one,

1579
01:10:22,560 --> 01:10:26,040
with three teams still to face
their ultimate challenge.

1580
01:10:29,880 --> 01:10:33,440
Simone and Viviana,
we're coming to Brisbane next.

1581
01:10:33,520 --> 01:10:35,720
Let's go.
Yay.

1582
01:10:35,800 --> 01:10:38,400
Can you beat 62?
That's the question.

1583
01:10:38,480 --> 01:10:40,080
We can, chef.
Yeah.

1584
01:10:40,160 --> 01:10:43,480
I do believe
we have the skills to beat 62.

1585
01:10:43,560 --> 01:10:48,440
We score like 104 last time
that we had the instant restaurant.

1586
01:10:48,520 --> 01:10:49,880
We want to win this competition.

1587
01:10:49,960 --> 01:10:51,080
We'll give everything

1588
01:10:51,160 --> 01:10:53,360
we have in the next cook.

1589
01:10:53,440 --> 01:10:54,880
We'll see you in Brisbane.

1590
01:10:54,960 --> 01:10:56,360
Thank you.
Thank you, everyone.

1591
01:10:56,440 --> 01:10:57,400
Good night.
Thank you.

1592
01:10:57,480 --> 01:10:58,480
Thank you.

1593
01:11:00,960 --> 01:11:03,400
Brisbane, we are coming back.

1594
01:11:05,600 --> 01:11:07,440
Now you can chill out.
Now you can chill out.

1595
01:11:07,520 --> 01:11:08,520
(LAUGHTER)