SEPTIMUS CATON (NARRATES): Previously, the top five teams
kicked off our new round
of Ultimate Instant Restaurants.
Bigger, better and harder.
Two entrees, two mains, two desserts.
So you can pick what you want on the menu.
Where competition favourites, Rob and Liam,
came under early fire.
It's just not good enough.
I'm gonna have to say something.
Janey, don't do this.
They're not all cooked.
Immediately. I kind of just saw red.
But when a surprise twist was announced...
Your scores will be revealed to the table.
(LAUGHS)
Some people look like they're sweating right now.
It left Janey and Maddie's low-ball score totally exposed.
Five out of ten.
But that really hurts.
Dragging down the barbecue boys to an icy 57 on the leaderboard.
Hopefully, we get a chance to come back swinging.
Tonight...it's Sydney's turn
for our next Ultimate Instant Restaurant.
Oh, gorgeous. Welcome back.
We're here to prove that we're serious contenders.
Let's go.
And secured that grand final spot.
With competition dark horses, Caz and Fergus.
This instant restaurant second time round,
I think it's going to be harder.
Much harder.
You've seen Rob and Lamb struggle in the kitchen last night.
What score are you going to get tonight?
80. We were there once.
(LAUGHS)
Will their inventive menu...
Not what I expected from Caz and Ferguson.
..wow the table...
Absolutely delicious.
..or put them in line for elimination?
I wouldn't eat that. So are you safe?
100%.
But it's the new open scoring...
Last night, Janey and Maddie
scored us a five with our best dishes.
..that begins to ruffle some feathers.
Maybe a little bit of strategy came into it.
But we're not strategic.
They are so miffed at being
at the bottom of the leaderboard at the moment.
There's a fox in the hen house.
You can duck off.
(LAUGHS)
Sydney's East is the stage for the second
Ultimate Instant Restaurant.
With double the dishes to whip up,
Caz and Fergus realise this is a tall order.
OK, let's go. You right. Big day.
Let's go. Let's do it.
So tonight, the school principal and the singer...
Look both ways. Yep.
..will need to look both ways in more ways than one.
Two entrees, two desserts,
two mains, two of us.
A lot of food.
('FIRE UNDER MY FEET' BY SATV MUSIC PLAYS)
You OK? Yep.
For tonight's Ultimate Instant Restaurant,
it functions very much like a real restaurant.
I'm gonna go full waiter
and take down everyone's order
so you can pick what you want on the menu.
Just hope it doesn't end up like 'Fawlty Towers'...
You know, it sort of has the potential
to go that way.
Yeah. Manuel?
(BELL DINGS)
(CAR HOOTS)
Yeah, Sydney, how goes the traffic?
We saw how it went for Rob and Liam.
Mmm.
You know, I think they were pretty confident
going into it and it wasn't their best day in the kitchen.
Oh, how the mighty have fallen.
Rob and Liam got 57.
Must be quite tough in that kitchen.
Yeah.
I think everyone's gonna struggle
just as much as we did.
It's gonna be a real battle.
Morning. How are you? Hey, mate.
How you doing? Good, good.
Look, we're after some scallops today.
For entree one, we're serving scallop squared.
That's interesting. I'm not too sure what that means.
So scallops squared, two... It says two types of scallops to me.
It's a take on
the classic Australian potato scallop
or a potato cake for people south of the New South Wales water
with fresh sea scallops.
OK, it's pretty cold in here, let's get a coat on.
Two packs of chicken liver.
For entree two, we are making
chicken liver parfait with fig chutney.
Chicken liver parfait
is a spreadable chicken liver parfait.
There's two things that can go wrong with the parfait.
If it's overcooked, it's grainy, and if it's under cooked,
it's not set properly.
('YOUR LOVE' BY GLASS ANIMALS PLAYS)
I think what Caz and Fergus are doing is to show them
that they're able to do multiple cuisines.
We've got some French, we've got some Thai.
We're travelling around the world with this one.
Duck Maryland, on the bone. That's gonna be for the main...
Yep. ..curry.
For main course one,
we're making slow roasted duck massaman.
I'm hoping the duck is soft enough and is it...
What's it going to be served with a vegetable?
Is it gonna be served with rice?
They've left a door open in that one.
(INSTRUMENTAL MUSIC)
You get the trolley. Yep, yep, yep.
That's good. Alright.
Righto. My favourite potato.
Let's pick out the big ones for the French fries.
For main two, we're serving steak frites
with Cafe de Paris butter and bone marrow.
Now steak frites, the translation in English
is a steak with fries.
So a perfect steak is medium rare,
well-seasoned with a beautiful caramelisation.
If it's done well, it's absolutely delicious.
Cool. Lot of potatoes. Colin will be happy.
The Irish in me. And when...
I love a potato.
Look at him. He's like a big spud.
(LAUGHS) Stu... You alright?
Like a big Mr potato.
Oh, my god.
Let's get a couple of curry leaves. Yep. OK. Beauty.
I'll mark those off. Huge.
There's a lot of frying today.
I hope they're not looking for a low-calorie meal.
We're here to prove that
we're serious contenders
in this competition.
Unreal. Oh, lovely.
Thank you. Bye. Thank you so much.
Have a good day. Let's go. Let's go.
('GET IT KICKIN" BY RAPHAEL LAKE PLAYS)
Caz and Fergus know the drill.
(LAUGHS)
They need to get home,
get styling and get cooking...
('GET IT KICKIN" BY RAPHAEL LAKE PLAYS CONTINUES)
Feeling good? Ripper.
..on a night when they hope everyone
will be singing their praises.
Whoop. Whoop. Whoop. We lost the eggs.
Watch the eggs. OK.
Get in there.
Right. Let's get this started. Get these table runners on.
The old hesh.
Our instant restaurant is called Tunes & Spoons
and it's really an amalgamation of our passions in life
and that is food and music.
# I'm just looking for a good time... #
The open scoring thing, Ferg, I don't have a problem with it.
I love it. I think people who have...
You know, who are transparent don't have anything to hide.
I think it's a good thing.
The twist at the end of last night
was we all have to now announce our scores at the table
so it's open scoring.
It might make people think twice about being a little bit
strategic or nasty in their scoring.
And I know 100%
that there's going to be,
you know, some shots fired about the scoring.
Definitely. I think the boys will be asking
the teams tonight
why they scored what they scored.
Mum and I are prepared for any questions
that come at us this evening.
(LAUGHS)
There we are. Tunes & Spoons.
Let's change.
Let's get cooking. Yeah.
I'm looking forward to getting food on.
Let's go. Go.
(UPBEAT MUSIC)
(SIGHS)
Here we go. Ultimate instant meltdown.
Return to the scene of the crime. We're here.
I love those aprons.
I feel legit wearing it.
It's like a badge of honour. Yeah. Armour.
Yes. Rightio. Should we do it?
I'm ready, let's go. Boom, OK.
I'm starting on
the Blackberry puddings for desserts.
For dessert one, we're serving little blackberry puddings
with creme anglaise.
So the creme anglaise is just really a beautiful egg custard.
Who doesn't like a pudding?
You know, I'm expecting a-a steam pudding.
So come out really nice and warm.
I'll just see what this syrup's like.
Mmm... Good.
And creme anglaise,
just poured over the top of it, very delicious.
Right, I'll get the strawberry prep.
For dessert two, we're making strawberry
and mascarpone meringue cake.
I'm starting on
the meringue element for this dessert.
So these have got to get to, uh, soft peaks.
It's a really pretty dish, lots of layers.
Meringue, mascarpone, strawberries, mascarpone and a meringue lid.
If you don't get your meringue right,
if it's...if it's too crispy or if it's too soft,
it's not gonna work.
Also, I've seen meringue cakes before where they're multi-layered.
Very spectacular and a lot of work to get right.
This is the bottom layer. It's going to look good.
Ovens good. They're going in.
Tonight is a chance for us
to show that we're not so one dimensional.
I think it's our time to elevate our dishes and,
you know, secure that grand final spot.
Mmm.
Going to start these livers, Ferg, for the parfaits for the entree.
It's kind of like a pate. There they go.
I'm glad with this ultimate challenge,
we can cook an entree
each 'cause I don't go anywhere near liver.
Just want to check in we haven't forgotten salt.
There is salt in there. Yeah. Mint,
(BLENDER WHIRS)
Preparation looks like a horror movie.
It looks like 'The Shining'.
The tricky thing is
with this parfait,
you're not gonna get a spoon
and put it in and just taste the mixture.
So, we're just gonna have to wait until they've cooked.
Parfait entree is in the oven. It's under control.
Oh, yeah.
I will just chuck the steaks in the sous vide really quickly.
Great idea. 'Cause they can just sit there.
Yeah. Yep.
The hero for the main will be serving up steak frites
with Cafe de Paris butter and bone marrow.
Kind of a bit of a twist on,
you know, steak and chips.
This will just ensure we get the perfect,
you know, doneness of the steak.
Oh, I love it. I love it.
They're good to go.
(UPBEAT MUSIC)
I'm gonna get this duck going for the main.
OK. Yes.
For the other main,
we'll be serving up a slow roast of duck massaman.
Look, I'm gonna say the duck massaman,
I don't think they're expecting it from us tonight.
Any of the guests. No. And it's so yum.
We need at least two hours in oven for this.
I'm going to break up some lemongrass.
I'm putting lemongrass,
a heap of coconut cream into that.
Slow cooked till it's falling off the bone
with creamy mashed potato.
Yum.
What shelf do you want that on? Probably the top one.
Top. Yeah, it's the bottom ones.
Lovely. Thank you. Righto.
Got seven minutes till the guests arrive, yeah.
Bloody hell. Where did that go?
(INSTRUMENTAL MUSIC)
Alright, Robbie.
So the first ultimate Instant Restaurant,
it probably didn't go as planned, did it?
Well, we're still on the top, mate.
Yeah, for one-one more dinner, I think.
So, as far as tonight goes,
we'll have something to say about Janey and Maddie
not scoring fairly.
Rattle a few cages maybe tonight.
Yeah. We're onto you, Janey, trust me.
('BLACK BETTY' BY RAM JAM PLAYS)
Mum, we're back to where it all began for us gatecrashers.
And it's our first dinner party
with Rob and Liam at the table.
I don't have ESP,
but I just know we'll be in trouble again.
('BLACK BETTY' BY RAM JAM CONTINUES)
Well, I'll be in trouble again.
You're just guilty by association, darling.
I support you though, Mum. We make a great team.
Alright, guys, let's get in there.
(ALL EXCLAIM)
(DOORBELL RINGS)
Ooh. Uh-oh.
Far out.
Let's go. Are you ready?
After you.
Hey. Hey, hey, hey!
(GREETINGS) Good to see you.
What's happening? Come on in. Come in.
Welcome. (GREETINGS)
Thanks for coming. Welcome to Sydney.
Thank you. Hey, Rob, how are you doing?
Good to see you. How are you?
Good. Hey...
Caz and Fergus are looking pretty cool right now.
They seem not stressed, but it's not an easy task.
So to be honest, I think we both
just feel for 'em 'cause you know what's coming.
(GREETINGS) Hello.
How are we doing? Hey, Sweetheart?
Welcome, welcome again. Hey!
Mwa! How we doing? So far so good.
How good's this? Oh, my god.
Wow. Look how beautiful this is.
It's gorgeous. Love it, so nice to be back, Maddie.
Tunes & Spoons here we, are.
Wow.
Welcome back...
Great to have you. ..to Tunes & Spoons.
We love our music. We love our food.
This restaurant's kind of a testament to that.
Enjoy the night, guys. Thank you, guys.
Cheers, guys. Thank you.
(APPLAUSE)
Oh, well it's good to be back around the table.
Welcome back. Welcome back, boys.
Thank you, it's been a while.
It feels like you're the gatecrashers.
Nah, let me tell you something, Janey...
(LAUGHTER)
We need to get us a start, mate.
OK. Alright.
The boys have been
at the top of the entire competition.
Have you heard that saying, Pete,
what goes up must come down.
So guys, tell us,
how was this first Instant Restaurant Ultimate?
Oh, it was quite the test.
That's why they call it an ultimate I guess.
It was a long way down.
(LAUGHTER)
Obviously not what we expected or we wanted to deliver better.
So sorry about that, guys. But we were just like...
(MAKES SOUND)
The plane was going down.
You shouldn't give yourselves a hard time.
You did well.
Oh, it's just everything was so cool.
Wow. Liam.
If a face could tell 1,000 words,
that face is looking at me going,
I can't believe you scored us so low.
The table looked beautiful.
Right now, Janey is trying to butter us up
to try and wriggle out of the actual conversation
that's about to happen,
which is Janey and Maddie did not score us fairly.
So, how do you guys feel about open scoring?
It keeps people grounded and keeps people truthful.
So true. Yeah. Yeah.
I think open scoring
has changed the competition because now
you can't really score strategically.
I mean, you can be strategic,
but then you need to face
the-the outcome of it.
Of course.
When I looked around the table
and they revealed that twist...
three teams looked happy and one did not.
Really?
Yeah. Yeah. Who was it?
Guilty as charged. As charged.
(LAUGHTER)
For us, it was a five or a six.
We decided to go a five.
I think looking back on it, the only one where a little bit,
I think you guys might've scored a little bit low.
We did feel like
maybe a little bit of strategy came into it.
(SIGHS)
I think, you know, it was a middle of the road,
which is what we scored.
So could we have gone high? Could we have gone lower?
Maybe, but we thought it was fair for what we enjoyed and what we had.
You know, that's all I can say. But...
Caz and Ferg got the worst... Yeah.
..and they scored a five,
and I feel like that was really fair.
Now, you had the three worst dishes, and you had the three best
and you both came in at five.
And that was why I was like, it kinda just...
It cut us a little bit deep.
That dessert wasn't the best.
We know dessert wasn't the best.
We were debating between a five or a six.
We went a five at the end of the day.
We could have gone a six. Yeah, maybe. But you know.
They did not deserve a five, in my opinion.
It's a bit low. Yeah.
Now that you know that the scoring is like a public,
you stand by it.
Yeah, we stand by it. Yeah.
It's only one point really. You need to get over it.
One-one point can be a difference between $100,000 and zip.
No.
Yeah, it's 100 grand online... Yeah.
And that-that is gonna be
a big motivator for people to do
what they can to win.
I think them
they go should been a little bit more generous with your voting.
We're going to pay for that
one less point for the rest of our lives.
There's a fox in the hen house.
I think they've done it in the past
and it was good to see them
with their hand in the cookie jar.
Coming up...
Is it enough to beat Rob and Liam?
I don't know. We're a top five now.
The stakes are very high.
Sky high. Can't fail this one.
For me, it really works. Absolutely delicious.
Like, I wouldn't eat that.
And the four-letter word...
Taco, taco, taco, taco, taco, taco.
..that's seriously offensive.
You are really upset about the taco.
Yeah.
The stuff you say can come across abrasive.
If I was Gordon Ramsey, you're an idiot sandwich.
You can duck off.
('WE'RE GOOD TOGETHER' BY CASEY BARNES PLAYS)
Ready? Set.
(DOORBELL RINGS) Oh hell.
The judges are here. Righto. You feeling OK?
I've got to be. Are you ready? No choice. Righto.
After you. Well, we better go let them in.
Hello, hello. Hello.
How you doing, big man. Welcome back.
Hello, Colin.
Lovely to see you. We good, we good?
We're good. Hi love, how are you?
I'm very well. Thank you for coming.
Oh, very well indeed. Oh.
Good evening, bonsoir.
(GREETINGS)
Welcome back to Tunes & Spoons. Thank you.
So, what's on the menu tonight, please?
Guys, if you'd like... Cheque, please.
..turn over your little VIP lanyards.
(REACTIONS) Wow.
Fancy-schmancy.
So tonight, for entree,
we have an option of either scallop squared.
So that is a potato scallop served with scallops
and a curry butter.
It doesn't sound ultimate to me.
It could be really basic,
but then 'cause there's a lot
to leave for your imagination,
I think they might,
you know, send something amazing out.
Or chicken liver parfait with a fresh fig chutney.
For main, we have the option of
steak frites with Cafe de Paris butter,
roasted bone marrow and a vinaigrette green salad.
And the alternate to that is the slow roasted duck massaman.
For dessert, strawberry mascarpone cake.
And little blackberry puddings with creme anglaise.
You choose, I don't mind.
It seems a little bit more
sophisticated than the last menu.
So, I'm gonna go French. Mm-hm. Mm-hm.
I think I have to.
I'm gonna go chicken liver parfait...
Yup. ..with a fig chutney.
I'm gonna go steak frites with Cafe de Paris butter,
bone marrow and green salad.
And the strawberry and mascarpone meringue cake.
Too easy.
So, I will have the scallop squared.
Scallop. The slow roasted duck massaman.
Yep.
And the little blackberry puddings with creme anglaise.
Fantastic, guys. Right.
I think for the entree,
we're going to go the scallops squared.
Choosing courses from now on.
If there's more of a chance
that they might mess it up, we'll take that.
And the blackberry pudding.
I want to pick the things on this menu
that I think Caz and Fergus are gonna deliver.
We wanna try their best foods so that we know we can beat the best
and that's Mum and I's plan.
Pudding.
I'm expecting a higher score
than Rob and Liam's
from Caz and Fergus tonight.
Fantastic, guys. Right. We got a bit to do.
Bit of cooking to do. See you in a bit.
Good luck.
(APPLAUSE)
I think this menu is competitive,
but fingers crossed
we're not on the bottom of the end of it.
So, what happened last night?
Yeah. There was a bit of heat.
Well, we did too many tacos, apparently.
Guys, I have to say something.
Janey, don't do this.
Boys, why did you give the people
who ordered the tacos two each
and compromise on the quality of the taco?
We are not here to be nice to each other.
We need to critique the food.
Your comment straight up
two tacos should be one, that was critical.
That wasn't critiquing.
Were you really upset?
Were you really upset about the tacos?
Yeah, I got crushed.
Rob and Liam can't get
over the taco incident.
It's just like taco, taco,
taco, taco, taco, taco.
And we need to be careful what we say to the people.
So, there is a very critical moment. Oh, Simone.
Just 'cause you are Mr Untouchable up there in the stars.
I'm gonna win. I'm gonna win.
So now I can pick on people instead of food.
Janey.
Sometimes the stuff that you say can come across abrasive.
It's a pretty nasty word to use about a person.
I do call a spade a spade
and I think that he needs
to look up abrasive
in the dictionary
and maybe think of another word to describe me,
'cause I don't think I'm abrasive at all.
If I was Gordon Ramsey,
straight up Janey,
you're an idiot sandwich.
Alright, let's move on.
Rob and Liam, you guys chosen scallops?
Why did you choose scallops?
It's a bit harder. So, there's a bit more technical.
So that's honestly why I did it.
Whoa!
Game player, we see, we see.
The strategy for us behind your restaurant was
remaining authentic and honest in our scoring.
Oh, here to have that into...
But giving ourselves the opportunity to score
low wherever possible.
Petey dropping the bomb
that he's got that strategy.
We've got the same. It's 100% smart.
Here we are. It's all happening now, Ferg.
We're doing it.
I want to get these potato scallops ready for the scallop entree.
Yep.
With the scallop squared, we're serving up potato scallops
with sea scallops.
It's new, it's different.
It's unusual.
So this is the curry butter that's gonna be finished off
on top of the scallops at the end.
It's spicy, but it's not overwhelming.
It's tasting pretty darn good
and it's a nice little fusion between Australian cuisine
and Southeast Asian cuisines as well.
Whoo!
We did not cook chicken liver
before, but we do feel like it can be an interesting dish.
We are the only one ordering chicken livers.
Today, we are going wild. Yes.
Go wild with the chicken liver.
Let's explore new thing.
(LAUGHS)
I think people do underestimate, certainly the chicken parfait.
There's lots of things that can go wrong for a parfait.
So people underestimate chicken parfait.
What did you order?
Scallop? The scallops.
We went scallops.
So you won't estimate chicken parfait
but you ordered the scallops?
No, but we're not strategic.
Well, you're going home, aren't you, honey?
(LAUGH)
Wow.
Oh, my god. OK, whatever.
(LAUGHS)
We are going to score them a one out of ten.
The parfaits have been in the fridge.
It's probably time to try one.
Happy?
It's good. Sweet.
I probably could have put
a little bit more salt in the livers,
but there's no metallic taste.
I'm worried about it.
The balance of flavours with the salt,
but it's too late to fix it.
I'm going to bring these potato scallops out now, Mum.
Yep.
Have a look at those, what do you reckon?
Oh, my god, they look fantastic.
Nice. Really good.
Let's get these pans ready for some sea scallops, yeah.
We want a nice, caramelised colour.
People will say it's quite an easy task.
We've seen them go wrong already
in the competition.
I hope these are cooked enough.
But you don't want to turn your back on these scallops
because there's not much of a margin for error.
They're either under or they're over really quickly.
So, we need to get this right. OK.
Yeah, that looks good for me, Mum.
That's good. Yep. Great.
It's time to plate it up for our entrees.
Yep.
I've got my big chutney, the lavosh to the side.
All we really need to do now
is to sit the chicken liver parfait on the plate.
It just looks quite elegant.
Plating up the skull squared, it's a bit fiddly.
I've got the shakes a little bit.
The judges will give us a bit of a rounds of the kitchen
if they're not cooked well.
Just adding some of that curry butter,
Mum, on the top, yeah.
Yeah. We don't need too much. It's pretty powerful. Right?
So that's heaps. Heaps. Cool.
I'm going to be light handed with this curry butter.
Don't want to be too spicy.
You happy for me to put curry leaves on?
Yes, please. We're good to go?
I've got this one for Colin. And I've got this one for Manu.
Alright, let's go.
Entree is served. Entree is served.
Thank you. Thank you.
Thank you so much. Thank you.
Here we go, Viv.
Thank you so much. Thank you.
There you go. Thank you, Caz. Well done.
Thank you so much.
Judging on appearance,
the scallops doesn't really rank that high.
Yeah, I think it didn't look
anywhere near as good as our plates looked.
Yum. Mmm.
Thank you, Caz.
(LAUGHS)
Ah, they looked bit undercooked, mum.
(LAUGH)
Janey has a bit of a big mouth.
Man, that's the way she's.
She doesn't get it.
I'm hoping we can make a positive start with the entree.
Hopefully put us in a really good spot
in this competition.
With the chicken liver parfait, I just hope it's not too bland.
The one thought that's gone through
my mind is please
let these scallops be cooked.
A bit nervous at this point.
If they can't cook correctly, that's gonna be a major blow for us.
At Caz and Fergus' Ultimate Instant restaurant,
their opening dishes have just dropped,
scallop squared and chicken liver parfait.
Now, they'll have to sit tight for the reviews.
Thank you. Enjoy, guys.
Thank you, guys. Thank you so much.
Thank you.
Bon Appetit.
They're a bit raw, aren't they? No, they're beautiful.
Lovely, those scallops.
The flavours were yum. Really lovely.
We had scallop squared. Yep.
The sea scallops were cooked a little bit over on my plate.
The actual potato scallop, oily.
It's not good.
Alright.
It was the first time that I had this dish.
I've never had like a chicken liver parfait before.
I honestly really enjoyed it.
I think that maybe if the chicken liver was
a little bit more punchy in maybe like a seasoning,
but I think it was a good start.
Mike and Pete, how's the strategy going?
Is it working? Um...
(CLEARS THROAT)
Um, the scallops are OK. For me, they're a bit dry.
I could taste the curry, but I wanted a bit more of that.
The potato scallop, mine was super oily.
Like, they were at full oil and real thin.
Yeah, the scallops.
I don't really eat a whole lot of scallops,
but to be honest,
I'd eat a spring roll over a scallop.
I thought that was absolutely delicious.
Actually, I'm quite shocked at,
how that is such a beautiful start.
It's weird they're raving about the scallops.
It just seems fake to be honest.
Janey's doing it just to annoy us.
It had a little bit of everything
and a little bit of a punch with that curry butter.
Um, those little scallops, they were delicious.
That's really clever.
I thought they did a great job and there's not much
I could complain about.
It's just a beautiful way to start a meal.
I thought it was gorgeous. Really good.
There's nothing impressive on the dish.
I dunno, I dunno what they're trying to compensate for.
I just feel like,
you know, they're kicking a wounded bull a bit.
So ladies, who's ahead so far?
The boys or Caz and Fergus?
Unfortunately, boys,
we think Caz and Fergus after the entree.
I-I got that.
He's got...still got taco nightmares happening in his head.
Taco, taco, taco.
(DRAMATIC MUSIC)
Caz and Fergus for entree,
I chose the chicken liver parfait with fig chutney and lavosh.
Very ballsy to, uh, put a dish like this on the menu for a French man.
Do you know what the word 'perfect' means in French?
Perfect.
Do you think it was perfect?
I think you were not far to make it the parfait perfect.
I love the fig.
I think the fig and the liver goes really well together,
but it's lacking in seasoning, unfortunately.
And cooking of the liver is missing as well.
So, the texture is a little soft.
It needs to be a little bit firmer.
But unfortunately, that really brings
the-the score down a bit.
For entree, I chose the scallops squared.
Scallop on scallop. I love a potato scallop.
Your scallops were cooked well.
For me, it really works. I-I like...
I like the-the play, I like the combination.
Hey. Thank God.
The scallops are cooked.
That tick of relief there. Jesus.
A couple at the table here
that would've loved them to be under.
Mmm. Imagine.
The butter, if you had added more of a kick,
it would've really lifted that dish.
I think your seasoning's letting you down.
I think you're being a little bit coy on the seasoning.
I-I... 'Cause I wanted more salt on my scallops,
but I would say it was a good entree to start.
Great. Thank you.
That's great. Thank you. Thank you, guys.
Thanks. Thank you.
Thank you.
Well... That's not terrible.
The scallops, they-they didn't say there was anything wrong with them,
they just wanted more.
More. Yeah.
We started sort of at a mediocre pace.
Main let's...
The duck's got to be awesome, full of flavour
and their steaks will be well seasoned.
Yep.
Let's just put that aside
for the minute and get cooking.
Let's get you straight onto the potatoes for the duck.
Yep. Yep.
For main course one, we're making slow roasted duck massaman.
These are gonna be the creamy mash to go with the duck.
The duck main. Yeah.
I think this might be a bit of a surprise for some people.
We're not using rice,
we're using mash instead.
We love making mash.
Mum's crazy good at mash
and I hope they think it's something quite new and unique.
The duck's been sitting for a while here, Mum.
Yep.
But I'm hoping that the duck's kind of tender.
Yeah. So let's have a little look quick.
Oh yes. Oh, look at that.
That's tender if I ever seen it. That's exactly what you want.
It is so good and that's exactly
how they should be tender.
It's coming out really nicely.
So, I-m-I'm pretty stoked.
Looking great. We're pretty much on track.
Look at us go.
What did you order? Duck or...
We did do the duck. To us, we've seen them nail a steak.
The duck sounded like a different option,
but it doesn't say what it's paired with.
So, I hope there's some rice.
Maybe it's something fresh to go with it.
That would be my ideal main.
Maybe some Asian greens
and some beautiful steam rice.
We love duck and also we cook duck,
which is the main reason why we decided to order it.
'Cause at the end of the day, like, knowledge is everything.
And if this dish can show us what we shouldn't do,
to-to me it's a success.
You know, there's only five teams left now.
So, is it about the cooking now? Is it about the strategy?
What is it?
Look at your restaurant.
We say we wanna order
what we think are your signature dishes
because we wanna eat the best.
We wanna eat your best dishes to know
that we can beat the best.
Janey and Maddie scored us
a five with our best dishes.
However, these guys said they want to order
the worst dishes or the things that are going to go wrong.
The most challenging. The most challenging dishes.
And so they can score you lower.
And do you know what is crazy about that, Janey?
What, Darling? Your scores are both the same.
(LAUGH)
What does that say about your cooking, guys?
What does it say about your scoring?
You can duck off.
Rob and Liam are very competitive,
so I don't think it sits well with the boys to think
they're at risk of being on the bottom
of the ladder after tonight.
Bye.
In the Tunes & Spoons kitchen,
Caz and Fergus are set to serve mains.
Let's just pull them out. Do you want to just pull them out?
But right now, all focus is on the steak.
That's good, good, good.
The steak is the hero of the dish.
So the stakes are quite higher.
Hey, the stakes.
(LAUGH)
Is that one of the thinner ones
or that-that's about the standard size?
It's about the standard size.
That's gonna be a really quick sear, isn't it?
Yeah, the steaks have shrunk
'cause they were thick steaks
when they went in the bag.
Obviously, due to the sous vide, contracted a little bit,
but it makes me nervous
'cause they're gonna cook in the pan
and it could really
take it to overcooked.
Steak's worrying me a bit, mum.
Look, we've got some steak fanatics out there.
We can't serve 'em up overdone steak,
just not acceptable.
True.
Rob and Liam, Mike and Pete.
Main course you chose steak frites.
What are you expecting?
I think it is probably going to be
the more challenging dish out of the two.
If I was cooking those steaks, it should be easy, mate.
(LAUGHS)
Hot pan, dry steak.
Get a crust on it. Beautiful.
It needs to be perfectly medium rare,
it needs to have a great crust on the outside.
It needs to impress for them to really
be set above us.
If Rob wasn't on my team, that is a hard dish.
We've already had
the steak from Fergus, Caz and Fergus.
It was good.
I think he might've got lucky with that.
Very tough serving a steak
to the...to the 'Steak God'.
So hopefully, they might crack a little bit under pressure.
(DRAMATIC MUSIC)
I need the crust on it, yeah, that's the main thing.
It's time to sear the steaks.
The steak should be the real hero of the dish.
Worst thing that can happen is it's really overcooked.
Check the duck and check the bone marrow, please.
Duck's looking good. Yeah.
Bone marrow looking good.
Alright, I'm gonna throw some chips in.
The mash is good.
This double menu is intense.
It's a killer.
I totally get where Rob and Liam
were at last night.
It's a big ask.
As soon as you plate the dark,
we'll quickly get you to cut the steaks
while I finish the fries there.
This duck massaman looks fantastic.
It's ready to go.
So, the first step in plating up
this duck is the beautiful mashed potato.
Will give it a generous serve.
The mash to gamble and they may not love it.
Duck is just falling off the bone.
Good.
The sauce, beautiful.
The garnish for the duck, coriander, crispy shallot.
Curry looks beautiful. Good.
Steak has a good crust, Mum. Great.
I'm hoping it's not overdone. Yeah?
Right.
Do you want me to start slicing?
Please. Try that one.
It's just the moment of truth.
We've got to cut these open and see what's in the inside.
They're huge.
You wouldn't want it anymore.
I think they're a good colour.
I think the steaks look...
I would say they're medium rare,
probably closer to medium.
Closer to medium.
Yep. That's pretty good.
As soon as they get out, they keep cooking.
So, we'll have to wait and see.
Let's just get it out there. Far out.
(CHUCKLES)
Steak, piece of marrow, your fries.
I'd only do a little, like, not too much chips
'cause you've still got to fit the salad in there somewhere.
Steak frites, Mum.
The Cafe de Paris butter are on top of the steak.
It's just delicious.
I hope we've done enough, hey, for this, Mum.
I'm not sure we have.
Is it enough to beat Rob and Liam? I don't know. Let's go.
Manu's, I reckon that one. Yes. And Colin.
Colin, should we do it? Are you ready?
Alright, let's go.
Main is served.
We're back into the bear's den. It's tough out there.
I'm just hoping we score high with our mains.
Thank you, Caz. Thank you.
The duck. It looks alright.
Smell good.
There you go, Janey. Thank you.
There you go, Maddie. Thanks, Caz.
I'm a little bit confused.
I don't know why they've chosen to serve
mashed potato with the dark curry.
It just looks like a bit mush on the plate.
Hopefully, it tastes better than what it looks.
Thank you very much. Thank you.
Yum. Ooh. It looks pretty good.
It's pretty good. Yeah, I can smell that butter.
It's smells good. I'm a little bit worried.
My strategy of choosing the dishes
they will struggle with might backfire.
Looked at the steak.
I think there's a few things that have gone wrong.
But ultimately,
I'm gonna have to try it.
I'm really confident that the people that have ordered
the duck are gonna really enjoy it.
Hopefully, they'll appreciate
the duck being served with
mashed potato.
I'm worried about the steak.
There's some steak masters out there.
If these steaks are over cooked,
yeah, we could be in a bit of trouble.
In Sydney's East, Caz and Fergus
have just served main,
duck curry and steak Fritz.
But will the critics be raving?
Thanks, guys. Thank you. Enjoy, guys.
Thank you. Thank you so much.
Grazie, guys. Bon Appetit.
Thank you.
For main, we're having slow roasted the duck massaman.
Definitely nailed
the cooking on the duck.
It is falling apart.
The flavours are really delicious.
It's a good dish.
The steak Fritz doesn't really have that crust
that you kind of expect.
It's very herbaceous.
I don't know how this thing's been cooked,
but it's totally the wrong method.
It was like it just being boiled, wet, slapped into a pan.
I-I haven't even had a steak like
that really at the pub.
Alright.
The um, butter is way overpowering for me.
And the steak? Steak was good. Yeah.
That steak, I don't really know where to start with it.
It's... There's not one bit of crust on it at all.
Feels like it's just been boiled really.
The butter on top sort of just felt like
I was eating of curry powder.
I just don't think that belongs on a steak at all.
It's hard to rate that steak to be honest.
If I was served that out, like, I would need that.
The bone marrow's bone marrow.
The chips are probably the best part of the dish,
but like, you know, anyone can sort of cook chips.
So are you safe?
We're safe with the mains, 100%.
For Rob and, Liam,
we had chicken, which was, like, raw.
Raw.
And raw chicken is a bit of a cardinal sin.
So there's no doubt in our minds
that Caz and Fergus
are ahead of Rob and Liam
at this stage of the game.
We know now when we say our score,
we have to tell it to their face, so you know that's harder.
But I just think a massive miss, huge miss.
We're noticing that Rob and Liam are being desperate.
They're definitely gonna score strategically
to get themselves in the competition.
Alright, Janey and Maddie, let's talk duck.
I wouldn't have paired the duck with the potato.
I would've done rice and like a fresh garnish
or salad on top.
But I did enjoy the dish.
I really liked the flavours of the sauce.
I enjoyed the mashed potato.
And where does that leave Rob and Liam in mains?
I'd rather have this dish.
(LAUGHS)
Janey and Maddie, give us a break.
I feel like Janey and Maddie are probably going to score high
because it's gone
so low at our restaurant.
Yep.
So, I'm looking forward to hearing what they score.
If we get out of this, I can't wait to go against them.
Dude, 100%.
Here we go.
I'm just hoping for good stuff from this.
Let's not puff our chest out at this stage.
Caz and Fergus, for main course,
I chose slow roasted duck massaman.
The sauce I quite liked.
It was quite aromatic, but I wanted a little bit more
of that sauce that he cooked that duck in
just to carry that flavour.
The mashed potato was beautiful. It was a lesson in mashed potato.
But did the mashed potato and the massaman go together?
I think not.
Two beautiful ingredients, but they don't marry together.
So, when you eat it, it sort of becomes the same.
So, what's let you down on this dish is texture.
It was a bit of a gamble,
taking out rice and using
mash for the steak.
Just didn't work for Colin tonight, unfortunately.
Caz and Fergus, for main course,
I have chosen the steak Frites with Cafe de Paris butter,
bone marrow and green salad.
Fergus... Mmm.
Are you responsible for that steak?
I am, Manu.
The sous vide is a great piece of equipment
for the right cut of beef,
and I think this steak is far too thin
to go for the-the double cooking method.
So, what I'm trying to say is when it came out of the sous vide,
it must have been perfect.
By the time you put it in a pan,
it only had the chance to be overcooked.
That is the big mistake in this dish,
to be honest with you.
I just think that it's just...
It's so good on the menu, but then I didn't really receive
what was promised, I suppose.
It's never easy taking bad feedback.
The steak is the... the hero of the dish...
Mmm.
And, you know, we haven't done it justice.
Thanks. Thank you.
Thanks, guys. Thank you.
So after those critiques,
I'm personally certain that
we're very close to Rob and Liam
on the leaderboard right now
or even maybe a little bit below.
There's no bottle of champagne in the fridge just yet, is there?
Nah. There's not much in it.
Well, that was dreadful.
Oh look, some things didn't go quite to plan today.
Oh, it's just...
Tomorrow's another day. (LAUGH)
We should have just made toasted sandwiches or something.
You know what I mean?
It is feeling like
a punch in the gut.
It is, you like, you feel
so ashamed of yourself.
You're like, why am I here?
I think you're a bit hard on yourself.
But you know what I mean.
Dessert. Stay with me.
I'm staying with you.
Let's just reset.
Push through this.
We've just got to cook the puddings.
For dessert one, we're serving little blackberry puddings
with creme anglaise.
The steamed blackberry puddings
is a really traditional
sort of family recipe,
steamed puddings and lovely warm custard.
It's real comfort food.
And that's not creamed enough yet, light and fluffy.
The sponge, if it's not airy and fluffy...
We can't do doughy. No. True.
The whole dish will fail.
How's that look, though?
Yep.
These desserts are really gonna have to rock.
It's the last stab. Hey. Really?
57. That's now the yardstick. Rob and Liam's score.
We are neck and neck
with Rob and Liam right now.
I'm just ashamed that we've left ourself in a position
where we have to cook desserts
to stay alive.
Here's puddings, Mum.
It's either going to be our ticket home
or our, you know, our place in the competition.
It's almost time
for the final act at Tunes & Spoons.
To make it big on the leaderboard,
Caz and Fergus need to finish
on a high note with their desserts.
How's your creme anglaise?
Custard is done.
These puddings, Mum,
I just want to pull 'em out now.
Pudding. It has to be warm.
Blackberries are beautiful when they're cooked.
Actually, they're really juicy and gorgeous.
And an anglaise, I'm hoping they might swim it in the anglaise
or might be on the side to pour as much as you like.
The anglaise has to be absolutely on point and hopefully,
they won't stinge on that.
I think the risk involved
with the dessert is it is safe.
There's really only two elements
being the pudding and the creme anglaise.
So, Caz and Fergus need to make sure
that they nail these elements.
Pete?
Yeah, little blackberry puddings.
Yeah. I'm expecting something warm.
I don't know. Like, it's a pudding, right?
It's blackberries.
How hard can it be?
Those are your words, not mine.
(LAUGHS)
Their pudding is basic.
It's easy. Yeah.
Look, I think the pressure alone makes any dish
on any menu throughout
this part of the competition challenging.
Mmm.
The puddings are in the oven.
This is the mascarpone.
For dessert two, we're serving strawberry
and mascarpone meringue cake.
The beginnings of our strawberry meringue cake
are looking pretty good.
Earlier on, we made the meringue cakes.
I'm just going in with
the first layer of this mascarpone cream.
Yeah.
Get the chopped strawberries in.
So, start the layering process.
Stacking it and layering it
with beautiful, fresh strawberries.
So, really tasty.
These are looking good, Ferg. Nice.
With one layer in, I've got to put the strawberries in,
and then another layer of the mascarpone cream.
Put the lids on them. Yeah.
Sort of all then soaks in, amalgamates.
Yep.
We're concerned about
this because once those layers
tend to meld into one another, it could be just a bit mushy
and people won't understand
that's in a weird way
the way it should be.
It's cake. Yeah. Mmm.
I've just got to be a bit careful with
these when I put the lids on.
I just hope desserts are enough
to get us over the line.
I wanna get these in the fridge, looking pretty good.
Well done, Mum. Stoked.
Alright.
So Rob and Liam, your favourite part of the night desserts.
So, we've got the strawberry and mascarpone meringue cake.
Look, got a meringue.
We made a meringue last night.
I just honestly, from what we dealt with last night
and how hard it was, I just want them to crush it.
I don't want anyone to fail in this competition.
What are we thinking
with that one, darling?
Well, it's not surprising.
He's playing the game.
We chosen a strawberry and a mascarpone meringue cake.
I'm expecting layer cake.
You know, layer of meringue, mascarpone,
strawberries all the way up like that.
I think this...it can be a good dessert.
So far, nothing was like a wow.
What did he say? Nothing was like what?
Wow. Nothing was a wow.
A wow. Wow A wow. Wow.
Like a wow. Wow.
Wow.
Like a wow. But... How do you spell that?
W-O-O-O-O-W.
Wow.
(LAUGH)
That's it.
Mum, those meringue cakes. Great.
Oh, I thought you were about to tell me something's wrong.
No.
The meringue cakes,
we release them from their spring form tins.
This is a nice sort of uniform looking one.
Nice.
They've amalgamated
well all those layers.
It's looking great. Alright.
Do you want me to start decorating the strawberries?
Yep.
I remember in year eight, food tech,
my teacher said,
I'm not that good at cooking,
but at least my decoration
and plating is very good.
So, I've taken it with me.
I want to make it look pretty.
Ms Kelly. Ms Kelly, shout out.
Yeah. They look mint.
Sprinkle the top
with the dehydrated strawberries.
I am a dessert god. Take a bow.
We've still got to get these out of the oven.
Just cry if those the puds come out doughy, Mum.
Oh god.
It has to be moist. I can't use the M word.
It has to be moist.
(OVEN BEEPS)
Ready for the puds? Yep.
Let's do it.
(DRAMATIC MUSIC)
They look alright. Yep.
I'd say they're done.
It should, hopefully,
just slide out that ramekin.
Hello. Whoo!
Yee-hah. Look out.
They look great.
We might have bought this back from the brink.
Wait, wait, wait. Don't say that.
We've got the little pudding in the middle of a bowl.
Let's just make like a moat
so the pudding's sitting in the middle.
Surround it with creme anglaise.
Anglaise is just a fancy word of saying custard.
Let's just hope it's enough.
While it's hot, let's get it out.
Manu, Colin? Yes.
Yep. Alright. Let's do it.
Dessert is served.
I'm so stoked to get these desserts out.
Placing that mascarpone cake in front of Manu.
It looks gorgeous.
Wow.
Pudding looks great, but we're concerned about
this because we're not actually sure what the texture will be like.
Can't be doughy or too dry.
It has to be moist.
Boys. Thanks.
That's alright, brother.
Amore. Grazie amore.
Grazie.
Presentation is nice.
Very nice. Very nice.
Thanks, Caz. Thank you.
Looks-looks beautiful.
Yes.
We are a top five now.
The bar has risen...
and we want to keep our place in the competition.
So these desserts,
there is so much riding on them.
I'm feeling a bit anxious about this.
At our second ultimate instant restaurant,
Caz and Fergus
have everything crossed for A plus
for their desserts.
Thanks, guys. Thank you.
Enjoy, everyone. Thanks.
Thank you. Thank you, guys. Well done.
Grazie.
One thing I can smell
and I think you are smelling it too,
is the smell of egg.
I think the smell of the egg
is undercooked cake.
This pudding. It's really delicious.
I love the creme anglaise. It's beautifully executed.
It's simple, yes,
but I think it's delicious.
We've got the strawberry mascarpone meringue cake.
It was a bland dessert.
It was kind of like something
you'd probably get at a school canteen.
Simone.
I mean, strawberry mascarpone overall,
it has a good taste.
As a combination of flavours, I think it works.
There was nothing there that I said, geez, that's tasty.
Geez, that's good.
Nothing wowed me.
The meringue was soggy on top.
It just tasted like heaps of cream chucked in there, like...
(SIGHS)
And the mascarpone, I can only just taste cream, really.
It's like eating a sponge cake.
Honestly, reckon what we put out is better.
Yeah.
Rob and Liam harping on about
the dessert and saying
how much they didn't like
it is giving justification for them
to give the score that they will.
Because if they have an inkling of liking anything,
it won't justify the score
that they'll be giving.
Mike, the little blackberry pudding with creme anglaise.
I could smell egg when it hit the table.
All I got was this egg taste in my mouth.
I'm not quite sure what went wrong.
I really enjoyed this dessert.
I liked all the flavours.
I think they worked really well together.
Overall, I would say that they're above the boys tonight.
Sorry, guys.
Do you agree?
No. No.
There's no chance.
It's a bit of a hard thing to swallow.
I didn't eat what they ate,
but from everything that we were served,
we were far ahead.
As a whole, I would rather have this menu again.
That's cool.
Do I agree with you? No.
I am actually more worried about telling them
when I'm going to score them.
Wow. Mmm.
That's really interesting.
I enjoyed Caz and Fergus's
meal more than theirs.
Sorry, not sorry, Rob and Liam.
It is now time for the guests to review the food at Tunes & Spoons
before revealing their scores, centre stage,
in front of tonight's headliners.
The entree, we had the chicken liver.
It was good. Yeah.
Entree. We had the scallops squared.
I quite liked it.
For main, we had the massaman duck curry.
The duck was delicious but it wasn't like, wow.
I think we both agreed the potato was delicious
but we don't think it belonged in the dish.
Mains, we had the steak. Massive fail.
It wasn't even close to... I wouldn't serve that.
Dessert, I thought the berries were nice and the anglaise was good.
And for dessert, we had the strawberry cake.
Yeah, that was wrong.
So now we need to score them.
What are we thinking?
We are going to be fair. Yeah.
That's the only thing we can do and to own it.
Mmm. Yeah?
Mm-mm. Mmm?
Mm-hmm. Agree? OK.
What are you thinking of the score?
We all have to now announce
our scores at the table,
so it's open scoring.
We're very intrigued to hear a Liam and Rob's score tonight
considering their scores
were so low.
I feel like what we put out was better.
Yeah.
But, like, it's annoying that the whole bar was set
so low last night with the scores.
I've got an idea in my head.
Do you want to say it after three? Me too.
Yeah, Let's do it. See if we're on the same.
OK. One, two, three...
Janey and Maddie. Here we go.
What are they going to score?
What are they going to bring?
Just a bit worried.
I'm thinking it's going to be
really close between
Rob and Liam and Mum and I tonight.
In order to get through to kitchen headquarters
after this Ultimate Instant Restaurant round,
we just need a 58.
We need one point more than the boys.
At the end of the day,
it's a 58 and that's all we need.
Caz and Fergus,
it's time for the scores.
Teams, your scores
will now be revealed to the table.
It's gonna be really close
between Rob and Liam
and Mum and I tonight.
We just need a 58.
We need one point more than the boys.
Janey and Maddie.
What score do you give Caz and Fergus?
It's the moment of truth, Janey and Maddie.
If Jan and mad go higher than a five,
it's just proves a point
to everyone else at the table.
They're playing strategically.
Tonight, Caz and Fergus, we score your menu a six out of ten.
Thank you, guys.
(LAUGHS)
Janey and Maddie, six out of ten,
they're saying that what they got tonight
was better than what we serve them at our instant restaurant.
Janey and Maddie are digging their own grave.
It's already been dug.
Rob and Liam, what's your score?
I'm expecting Rob and Liam
to score Caz and Fergus...
Low. Low
Tonight, we score your dinner...
a five.
Thank you. Thanks, Guys.
Yeah, there you go.
Interesting that Rob and Liam
at the start of tonight
accuse Mum and I
of strategically scoring.
Look who's being strategic now.
(CHUCKLES)
Simone and Viviana.
What do you score Caz and Fergus tonight?
Caz and Fergus, tonight
we score your dinner six out of ten.
Thanks.
Mike and Pete, what's your score?
Tonight, Caz and Fergus,
we score you a six out of ten.
Thanks, Mike. Thanks, Pete.
So Caz and Fergus,
that means the guest teams have given you a combined score
of 23 out of 40.
23 out of 40.
It's not great,
but it's better than Rob and Liam.
Just, we're two points ahead. Two points ahead.
And now, it's our turn.
We'll only scored a dish we tried out of ten.
Caz and Fergus for entrBee,
I chose the chicken liver parfait with fig chutney.
I think that chutney was absolutely delicious,
but a good pinch of salt in the parfait
would've made a huge difference.
The score I'm giving you for your entree is a seven.
Thanks, Manu. Fabulous. Thank you.
Caz and Fergus, for entree, I chose the scallops squared.
I love the play on the two scallops.
The scallops were perfectly cooked.
For your entree tonight, I score you an eight.
That's amazing. Thank you, Colin.
Thank you.
Caz and Fergus, for main course,
I chose the steak frites with a Cafe de Paris, butter,
bone marrow and a green salad.
A great classic if done well.
Unfortunately, there was few fault to that main course.
The steak was a little overcooked.
There was no crust on the steak either.
The score I'm giving you for your main course
is a five.
Caz and Fergus, for main course,
I had slow roasted duck massaman.
The duck was cooked beautifully.
The flavours were there, but the duck and the mashed potato,
together, there was no texture.
So for your main course tonight,
I score you a seven.
Thanks, Colin. Thanks, Colin.
I don't have the most faith
that dessert will save us tonight.
They looked pretty.
I'm not too sure if they tasted
the way they looked.
So I can't really tell if what we did was enough.
For dessert, I chose little blackberry puddings
with creme anglaise.
The anglaise was textbook beautiful.
Just sweet enough. The berries had that tartness.
I liked the pudding,
but it needed to be softer, guys.
Something went wrong with the creaming of the eggs.
So, for your dessert tonight,
I score you a five.
It's so close. So, so close.
Caz and Fergus, for dessert,
I chose the strawberry and mascarpone meringue cake.
I would've just loved
the meringue part a little bit crispier,
'cause I felt that it was just soft and soft and soft.
But the flavoured combination was fantastic.
So, the score I'm giving you for your dessert...
is a seven.
Thank you, Manu. Thank you.
So, Caz and Fergus,
that gives you a grand total score of...
62.
You're now safe.
Ooh.
Far out.
Huge relief. Huge.
Feels nice to be on top.
The fact that we're on the bottom of the leaderboard
while we spent the whole time on the top.
It's definitely a new feeling.
It's not the result we wanted,
but it's the result we got.
A score of 62 shoots Caz and Fergus
straight to number one,
with three teams still to face their ultimate challenge.
Simone and Viviana, we're coming to Brisbane next.
Let's go. Yay.
Can you beat 62? That's the question.
We can, chef. Yeah.
I do believe we have the skills to beat 62.
We score like 104 last time that we had the instant restaurant.
We want to win this competition.
We'll give everything
we have in the next cook.
We'll see you in Brisbane.
Thank you. Thank you, everyone.
Good night. Thank you.
Brisbane, we are coming back.
Now you can chill out. Now you can chill out.
(LAUGHTER)