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NARRATOR:
Previously, the pressure wrapped up

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for the top five teams
of the competition

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in the 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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..where favourites.

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Rob and, Liam faltered early.

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You had to fight to eat it.

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They're not all cooked.

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With their only chance of survival,

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an epic fail from Janey and Maddie.

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I think maybe Janey
and Mad might be going home.

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It's either us or Janey and Maddie.

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But the Kitchen Queens...

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I think
this was your best dish tonight.

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..reigned Supreme.

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You are safe.

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Rob and Liam,
you guys have been eliminated

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from My Kitchen Rules.

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As we finally landed
at this year's semi-final teams.

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We've done it.

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Pete, top four

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and we're going straight
to the finals.

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Tonight...

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Our final four teams
are back in Kitchen HQ.

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This challenge
is incredibly important.

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With a massive semifinal
advantage up for grabs...

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That could make
all the difference, yeah?

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You need to give tonight's cook
everything you've got.

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..in the biggest challenge MKR
has ever seen.

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Tonight
we're all creating a banquet.

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(CONTESTANTS EXCLAIM)

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Look out this is ridiculous.

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But if they thought
this was a battle...

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(SCREAMS)

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Mum, careful.

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Janey and Maddie are in trouble.

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If it's overcooked, it's game over.

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..their biggest critics
will be themselves.

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You are the guests
at your own banquet.

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Wow.

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This is the first time

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you've been able
to tell each other directly

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what you think of their food.

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We are hard critics.
This will be awkward.

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And no-one
is pulling their punches.

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Let's see who can handle the truth.

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My chicken was a little bit dry.

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Of course.

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That piece was a little tough.

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Here we go again.

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Not really such a fan.

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It tastes like a bread roll.

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I feel you have some problem
with your taste buds.

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(DRAMATIC MUSIC)

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Feels great to be in the top four.

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We worked very hard to be here.

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Kitchen Headquarters
has been a rollercoaster for us.

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Cooking against the clock,

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it gives me so much anxiety.

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But tonight we fight

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until the last minute.

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Let's make it happen.

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We had a pretty
average cook at hour,

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ultimate instant restaurant

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and we want to get back
on track today

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and prove we're a massive threat

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and we're coming for this title.

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Mum and I know that

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we have what it takes to win

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this competition
and whatever happens,

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mum and I can walk away
with our heads held high.

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Pete.

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We're top four
of Australia home cooks

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and we're not to be reckoned with.

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We're going straight to the finals.

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Mike really wants that glitter.

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Yeah, I want
that glitter to come down.

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(GLITTERING SOUND)

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(REACTIONS)

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Oh, my god.
Who's coming to dinner tonight?

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There is this massive table
where the judges usually stand.

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Why? Another twist?

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Oh, no, no.
Yes, another twist.

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Good evening, bonsoir, bonsoir.

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Hello, hello.

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The top four teams.

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(APPLAUSE)

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Janey and Maddie,
there's a lot of teams

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who said you wouldn't
make it this far.

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What do you have to say to them?

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(LAUGHS) We made it.

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Simone, we're here.

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(LAUGHTER)

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First some news.

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No-one will be eliminated today.

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Oh.

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Good.

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(LAUGHTER)

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What the hell?

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I already had Janey and Maddie's

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farewell speech prepared.

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No-one is going home.

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But this challenge
is incredibly important

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because it will determine

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who will cook against
who going into the semifinal.

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Tonight's first place team
will cook off in the semifinal

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against tonight's fourth place team
and second and third

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will face off
in the other semifinal.

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Oof.
OK.

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The purpose of this cook

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is to determine the ranking
for the semifinals.

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We do not want to face off
with Simone and Viviana.

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I'm sure it'd be a hell
of a challenge.

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Plus the top two teams
after today's cook

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will receive an advantage
in their respective semifinals.

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You will receive
an extra five minutes

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for each course

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that could make all the difference.

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Oh, my goodness, Maddie,

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how amazing would it be
to win the time advantage

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and the semifinals
and it's like a golden ticket

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into the grand final.

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I've got goosebumps.

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Tonight we are asking each of you

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to create a delicious banquet.

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You will have
two hours for your main

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and one hour for your dessert.

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So, who are your mystery guests?

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We can tell you this much.

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They know a thing or two about food

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and are not shy to tell you
about it either.

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That's all we can tell you for now.

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(REACTIONS)

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So, if you want to win
the competition,

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you need to give tonight's cook
everything you've got.

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Leave nothing in the tank.

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The store room is open
and is stocked

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with everything
you will need for this course.

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Cooking teams, to your benches.

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Aprons on.

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OK.
That's you.

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What are you thinking?
Mine.

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So, excited for this.

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Something that kind of fits the bill

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is like Middle Eastern feast
kind of thing, bit of lamb.

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Beautiful.
I'm thinking chicken.

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What are you thinking?

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What's better than
our wonderful lasagne banquet?

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Stay traditional today.

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Let's stick to the tradition.

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Teams, your time starts now.

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Go, go.

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Yeah, yeah.

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Slow down.

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We gonna get our meats.

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Oh, la-la-la.

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Our fruit for dessert Honey.

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Woolie's has everything we need.
Everything.

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Panko. Panko.
Panko. Panko.

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It's a hard, hard challenge.

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We've never done banquet

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in this competition.

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I'm looking forward to it actually.

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Of course you are
my little positive bunny.

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My goodness.

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How beautiful
does the fish look, Maddie?

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How gorgeous does it look.

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It's amazing.

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Right, I'll get started
with the lamb

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'cause that needs
to get in the pressure cooker ASAP.

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For main,
we're making spice lamb shoulder

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with Middle Eastern sides,
salads and dips.

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I'm gonna try and make a pita bread.
Yep.

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It should be fluffy, light.

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People can just pop
their food in it, you know.

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When we think banquet food
and share plates,

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Middle Eastern is kind of
the one we land on together, like...

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It comes to mind.

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We've got humus,
tahini, farro, salad.

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We want to be first today

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and if Janey and Maddie come fourth
they're the weakest cooks

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and that would be
an easier semi final.

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That's what we want
to cook for today.

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The only way to do
this is use your hands in.

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The biggest concern for me

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about this dish
is definitely the lamb.

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I'll just put a bit of stock
in the bottom of those.

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Yep. Chicken stock.
Yep.

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With roast lamb shoulder
you could be putting

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a lamb in the oven
for up to six hours.

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You better hurry up.
Let's go.

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We don't have the luxury
of six hours

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so we're gonna have to use
a pressure cooker.

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Come on, Lamb's in.

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Let's get that cranking
so it's nice and tender.

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Yeah.

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We need to start the sauce
as soon as possible.

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Yeah.

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Because it has a slow cooking time.

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So, I'm gonna chop onion,

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carrot and celery for the ragu,
for the lasagne.

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Alright.

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Tonight we're cooking lasagne

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with the orange
and fennel salad and broccolini.

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This is definitely our jam.
Yeah, it is, eh.

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Is not gonna be focused
too much on fancy presentation,

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but the taste is gonna be delicious.

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It's gonna be all about tasting,
amore, today.

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We are going to wow the judges
with simplicity.

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It is such a simple dish.

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It is a risky move,

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but we hope full of flavour.

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So, we're gonna keep
this lasagne sheet thin

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but still having
a little bit of bite.

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We are gonna have just enough time

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to develop the flavour.

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That will be the challenge today.

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We are confident we love this food.

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And, amore, there's gonna be
like a massive advantage too,

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so let's make sure
we take that one home.

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We want that advantage.

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We're not good
at cooking against the clock.

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The dough need
to rest for 30 minutes.

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So, the more advantage we can get,

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the closer
we are to the grand final.

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We need to be number one.

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Mikey, Mikey, mushroom, chicken.

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What are you doing, Mikey?
Mikey, what are you doing?

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What are you cooking?
We're cooking Japanese today.

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We're going to Japan.
Oh, wow.

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Yeah, we're doing
something different too as well.

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(LAUGHS)

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What are you doing?
Lasagne.

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Oh, beautiful.
I love lasagne.

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Lasagne is my favourite.

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Yes. Well said.

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And there is space only
for one Italian team in here.

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(SPEAK ITALIAN)

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Pete, I'm just putting the honey
in here

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with the soya sauce
and some seed oil.

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Yep.

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We are going to flip the lid
on this challenge

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and we're doing Asian today.

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I'm gonna put the ginger
and the garlic in.

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It's gonna have to have like
a sweet and salty taste.

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We'll be cooking sesame
ginger chicken with miso eggplant,

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truffle fried rice and char
grilled shishito peppers.

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I just hope that
if we nail the flavours

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and the judges enjoy it.

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So, Pete, I'm marinating the chicken

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so I'm putting my fingers
underneath the skin.

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Yeah.

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Because the flavours really
need to soak underneath that skin.

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There is definitely a risk
that we won't nail

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the flavours of Asian style.

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A bit hard
with these sleeves, but hey.

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But we just want
to surprise everyone

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with our knowledge
of these flavours.

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As a cook you've got
to know lots of things,

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different techniques
and different styles

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and flavours and I think today

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we could prove to everyone

264
00:11:38,640 --> 00:11:40,680
that we just don't cook pasta
and risotto.

265
00:11:40,760 --> 00:11:43,000
I can't imagine any of the teams

266
00:11:43,080 --> 00:11:44,400
or the judges thinking

267
00:11:44,480 --> 00:11:49,880
that these two Italians are going
to be pulling this recipe together.

268
00:11:49,960 --> 00:11:51,360
Snug as a bug in a rug.

269
00:11:51,440 --> 00:11:52,920
We've got it in the bag.

270
00:11:56,840 --> 00:11:59,840
I'm just trimming up this trout.

271
00:11:59,920 --> 00:12:03,200
Don't want to waste
any of this beautiful ocean trout.

272
00:12:03,280 --> 00:12:04,880
For the main banquet today

273
00:12:04,960 --> 00:12:08,120
we are making ocean trout
with a parsley,

274
00:12:08,200 --> 00:12:13,160
macadamia crumb, creamy potatoes,
honey, carrots and charred leeks.

275
00:12:13,240 --> 00:12:17,720
Everybody wants to bring their
A game today, including us.

276
00:12:17,800 --> 00:12:20,680
I definitely
think that the other teams,

277
00:12:20,760 --> 00:12:25,600
they won't expect mum and I to get
this time advantage today.

278
00:12:25,680 --> 00:12:28,560
Alright, Maddie,
I'm gonna put these leeks on.

279
00:12:28,640 --> 00:12:29,760
It's hot.

280
00:12:29,840 --> 00:12:32,040
It's OK.
We want them blackened.

281
00:12:32,120 --> 00:12:35,000
When we say char, we want char.

282
00:12:35,080 --> 00:12:36,600
We would just love to get

283
00:12:36,680 --> 00:12:38,240
a little bit of revenge

284
00:12:38,320 --> 00:12:39,280
from all the dissing

285
00:12:39,360 --> 00:12:41,840
that's been going on.

286
00:12:41,920 --> 00:12:43,320
Oh, my god.
(SCREAMS)

287
00:12:43,400 --> 00:12:46,160
Oh, my god.
Maddie's on fire.

288
00:12:46,240 --> 00:12:47,920
No, it's Janey's hair.

289
00:12:48,000 --> 00:12:49,320
Don't panic, everyone.

290
00:12:49,400 --> 00:12:52,240
Thank you for your dissing
because it's just made us stronger.

291
00:12:53,680 --> 00:12:55,040
Coming up...

292
00:12:55,120 --> 00:12:57,280
You are the guests
of your own banquet.

293
00:12:57,360 --> 00:12:59,720
..another MKR first.

294
00:12:59,800 --> 00:13:01,920
Tell each other
what you think of their food?

295
00:13:02,000 --> 00:13:03,400
Things could get a little bit nasty.

296
00:13:03,480 --> 00:13:04,640
A little bit ugly.

297
00:13:04,720 --> 00:13:07,520
We'd probably
put a lot more cheese in a lasagne.

298
00:13:07,600 --> 00:13:09,880
You make a better lasagne,
good on you.

299
00:13:09,960 --> 00:13:11,960
My chicken was a little bit dry.

300
00:13:12,040 --> 00:13:14,320
Yeah, well, you look
a bit dry yourself, love.

301
00:13:14,400 --> 00:13:15,920
Um...

302
00:13:16,000 --> 00:13:19,120
We do not expect
any compliments from our competitors

303
00:13:19,200 --> 00:13:20,880
at this point of the competition.

304
00:13:20,960 --> 00:13:22,480
I totally disagree.

305
00:13:22,560 --> 00:13:24,840
That's the way we love to make it.

306
00:13:35,440 --> 00:13:36,640
Half an hour down, mum.

307
00:13:36,720 --> 00:13:38,320
OK.
That's gone real quick.

308
00:13:38,400 --> 00:13:40,800
We've never
had a banquet-style meal

309
00:13:40,880 --> 00:13:42,560
in Kitchen Headquarters,
so it's a first.

310
00:13:42,640 --> 00:13:45,240
Banquet to me means lots of food.

311
00:13:45,320 --> 00:13:46,280
Yeah.

312
00:13:46,360 --> 00:13:48,560
This is a huge cook-off
for these four teams.

313
00:13:48,640 --> 00:13:52,280
The next time they meet it
will be in the semifinal.

314
00:13:52,360 --> 00:13:54,520
Ah, I want (INDISTINCT)...

315
00:13:54,600 --> 00:13:58,000
And they're cooking here
for a big advantage.

316
00:13:58,080 --> 00:13:59,880
I'm feeling a bit under pressure

317
00:13:59,960 --> 00:14:02,640
but that's what the kitchen's
all about.

318
00:14:02,720 --> 00:14:05,560
So, if you come first today,
who do you cook against?

319
00:14:05,640 --> 00:14:09,120
The first team cook
against the fourth team

320
00:14:09,200 --> 00:14:11,680
and the second team cook
against the third team.

321
00:14:11,760 --> 00:14:13,120
So, obviously
one of the stronger teams

322
00:14:13,200 --> 00:14:14,840
want to end up
with one of the weakest teams

323
00:14:14,920 --> 00:14:18,120
'cause then you can sort of judge
a semifinal out that.

324
00:14:18,200 --> 00:14:20,240
Amore, who do you
want to go up with?

325
00:14:20,320 --> 00:14:21,640
Oh, Janey and Maddie, their bench

326
00:14:21,720 --> 00:14:23,600
doesn't looks the greatest
to be honest.

327
00:14:23,680 --> 00:14:25,120
Whoo.

328
00:14:25,200 --> 00:14:27,440
Just want to win.
(LAUGHS)

329
00:14:27,520 --> 00:14:30,760
Simone and Viviana,
guess what, they're doing pasta.

330
00:14:30,840 --> 00:14:32,320
For a change.

331
00:14:32,400 --> 00:14:34,200
Pasta sheets are looking very good.

332
00:14:34,280 --> 00:14:36,040
Make sure to don't wet this area.
OK?

333
00:14:36,120 --> 00:14:37,360
Yes, sir.

334
00:14:37,440 --> 00:14:38,440
They're doing your lasagne

335
00:14:38,520 --> 00:14:41,360
with an orange and fennel salads
and broccolini.

336
00:14:41,440 --> 00:14:43,040
Orange and fennel salad.

337
00:14:43,120 --> 00:14:46,200
Fresh, fresh, fresh and, amore,
we got the broccolini ready

338
00:14:46,280 --> 00:14:47,240
for the oven.

339
00:14:47,320 --> 00:14:48,280
OK.

340
00:14:48,360 --> 00:14:50,440
Because he's like
our purist Italians,

341
00:14:50,520 --> 00:14:52,800
what makes their lasagne standout?

342
00:14:52,880 --> 00:14:54,760
As you know
the more you cook the ragu,

343
00:14:54,840 --> 00:14:56,120
the more flavour you get into it.

344
00:14:56,200 --> 00:14:57,480
Yeah, you don't want it too watery.

345
00:14:57,560 --> 00:14:59,800
So, the sauce is reducing nicely.

346
00:14:59,880 --> 00:15:00,840
Yes.

347
00:15:00,920 --> 00:15:03,760
Now, we need to just to develop
the deepness of the flavour.

348
00:15:03,840 --> 00:15:05,000
So, Simone, you on time?

349
00:15:05,080 --> 00:15:06,640
Yeah.
Good boy.

350
00:15:06,720 --> 00:15:08,720
You're our hardest competitors.

351
00:15:08,800 --> 00:15:10,360
Come on, mate.
You're making me blush.

352
00:15:10,440 --> 00:15:11,720
(LAUGHS)

353
00:15:11,800 --> 00:15:13,120
We definitely don't want to cook

354
00:15:13,200 --> 00:15:15,040
against Simon and Viviana.

355
00:15:15,120 --> 00:15:16,560
They are amazing cooks.

356
00:15:16,640 --> 00:15:18,320
They're gonna be very hard to beat.
Yeah.

357
00:15:18,400 --> 00:15:21,160
Mike and Pete
are cooking sesame ginger chicken...

358
00:15:21,240 --> 00:15:23,440
This chicken's on fire.

359
00:15:23,520 --> 00:15:24,520
Hopefully not.

360
00:15:24,600 --> 00:15:25,880
(LAUGHS)

361
00:15:25,960 --> 00:15:29,320
..with miso eggplant,
truffle fried rice

362
00:15:29,400 --> 00:15:31,560
and charred shishito peppers.

363
00:15:31,640 --> 00:15:35,680
Right, Pete, I'm about
to char grill the eggplants.

364
00:15:35,760 --> 00:15:38,280
Mike and Peter
have decided to do Asian today.

365
00:15:38,360 --> 00:15:40,880
The only thing that's
the alarm bells ringing is the rice.

366
00:15:40,960 --> 00:15:43,800
I hope it's not too wet
because that on a platter

367
00:15:43,880 --> 00:15:45,040
is not gonna look good.

368
00:15:45,120 --> 00:15:46,200
I've got the miso in here.

369
00:15:46,280 --> 00:15:49,160
I've got the sake in here.
I've got the mirin in here.

370
00:15:49,240 --> 00:15:51,800
These eggplants look amazing.

371
00:15:54,960 --> 00:15:57,240
This is the chickpeas
for the hummus.

372
00:15:57,320 --> 00:16:00,120
It's a bit of tahini.
Go straight in.

373
00:16:00,200 --> 00:16:01,680
Caz and Fergus.

374
00:16:01,760 --> 00:16:04,760
Their menu is spice lamb shoulder

375
00:16:04,840 --> 00:16:07,840
with Middle Eastern sides,
salads and dips.

376
00:16:07,920 --> 00:16:09,560
Sounds absolutely amazing.
Yeah.

377
00:16:09,640 --> 00:16:11,400
But wow, a lot of work.

378
00:16:11,480 --> 00:16:14,680
Keep forgetting
about the time. Hey.

379
00:16:14,760 --> 00:16:17,400
Fingers crossed
they're gonna be ready on time.

380
00:16:17,480 --> 00:16:18,920
Anything can happen.

381
00:16:20,520 --> 00:16:22,000
Yeah, they're looking great.

382
00:16:22,080 --> 00:16:23,400
Tender?
Yeah.

383
00:16:23,480 --> 00:16:26,440
We got the lamb shoulder,
which they have braised,

384
00:16:26,520 --> 00:16:28,960
which is spiced
and they've got in a little stock.

385
00:16:29,040 --> 00:16:30,480
So, we'll just finish it
in the oven, yum.

386
00:16:30,560 --> 00:16:32,800
Then they're gonna crisp
the top of the lamb shoulder.

387
00:16:32,880 --> 00:16:35,840
The risk of that is, is drying
out the lamb in the oven.

388
00:16:35,920 --> 00:16:38,160
I'm just covering the lamb
with foil.

389
00:16:38,240 --> 00:16:39,880
If they nail every element of this,

390
00:16:39,960 --> 00:16:42,360
they're the strongest team
here today.

391
00:16:42,440 --> 00:16:43,400
OK.

392
00:16:44,600 --> 00:16:45,560
You know, Maddie.

393
00:16:45,640 --> 00:16:49,040
We're doing a banquet today
and banquet really means a feast.

394
00:16:49,120 --> 00:16:50,200
It does.

395
00:16:50,280 --> 00:16:53,080
So, last one,
we've got Janey and Maddie.

396
00:16:53,160 --> 00:16:54,120
So, I'll get the fish out

397
00:16:54,200 --> 00:16:55,960
after I've done
the last couple of carrots

398
00:16:56,040 --> 00:16:57,680
and I can make the crumb
for the fish.

399
00:16:57,760 --> 00:16:58,720
OK.

400
00:16:58,800 --> 00:17:02,080
So, they're doing ocean trout
with parsley and macadamia crumb,

401
00:17:02,160 --> 00:17:04,400
creamy potatoes,
which is like a dauphinoise.

402
00:17:04,480 --> 00:17:05,440
Yep.

403
00:17:05,520 --> 00:17:08,200
Honeyed carrots and charred leeks.

404
00:17:08,280 --> 00:17:10,600
I'm just taking off
the outside of the leeks.

405
00:17:10,680 --> 00:17:13,200
As we know, Janey and Maddie
did very well the other night.

406
00:17:13,280 --> 00:17:15,360
Yes, and they could do
very well tonight.

407
00:17:15,440 --> 00:17:17,560
Every time you doubt 'em,
they come back.

408
00:17:17,640 --> 00:17:19,600
Is there any room
for these leeks to go in the oven?

409
00:17:19,680 --> 00:17:20,680
At the bottom?

410
00:17:22,680 --> 00:17:24,520
One hour to go.

411
00:17:24,600 --> 00:17:26,360
Pick up the pace.

412
00:17:26,440 --> 00:17:28,360
Yes, sir.

413
00:17:28,440 --> 00:17:32,200
So, now we need
to start composing our lasagne.

414
00:17:32,280 --> 00:17:33,520
Amazing.

415
00:17:33,600 --> 00:17:35,080
How is the pasta feeling, baby?

416
00:17:35,160 --> 00:17:36,600
The pasta is feeling perfect.

417
00:17:36,680 --> 00:17:39,000
Now, make sure the water is boiling.

418
00:17:39,080 --> 00:17:41,080
Lasagne is very popular in the world

419
00:17:41,160 --> 00:17:42,880
for a very good reason...

420
00:17:42,960 --> 00:17:44,680
Because it's so good.
So good.

421
00:17:44,760 --> 00:17:48,440
You can't bring a lasagne
and not nail it as an Italian,

422
00:17:48,520 --> 00:17:51,160
you know, we would've
to rip our passport off.

423
00:17:52,680 --> 00:17:53,880
You don't think it's gonna be dry?

424
00:17:53,960 --> 00:17:54,920
How?

425
00:17:55,000 --> 00:17:56,720
It's impossible to dry lasagne.

426
00:17:56,800 --> 00:17:58,920
Only you cook a lasagne like that.

427
00:18:00,920 --> 00:18:02,840
Lasagne is just so good.

428
00:18:02,920 --> 00:18:04,040
In its simplicity,

429
00:18:04,120 --> 00:18:05,880
there is a lot of depth flavour

430
00:18:05,960 --> 00:18:08,880
and we really, really want to be
in a higher spot,

431
00:18:08,960 --> 00:18:10,640
you know, in order
to get the advantage.

432
00:18:10,720 --> 00:18:14,360
Amore, we need to get
the lasagne in now, like, legit now.

433
00:18:14,440 --> 00:18:19,440
Five extra minute in every course
it can honestly make the difference.

434
00:18:19,520 --> 00:18:21,880
Vai. Ready to go.
Let's go.

435
00:18:21,960 --> 00:18:26,160
So, it's a pretty good advantage
to be honest and we need to get it.

436
00:18:26,240 --> 00:18:27,520
We need to get it, baby.

437
00:18:27,600 --> 00:18:29,200
Top here.

438
00:18:29,280 --> 00:18:30,760
See you later, baby.

439
00:18:33,120 --> 00:18:34,680
We'll get this fish prepared,

440
00:18:34,760 --> 00:18:36,080
work out
when we need to get them on.

441
00:18:36,160 --> 00:18:37,120
OK.

442
00:18:37,200 --> 00:18:39,400
I'm getting started on the crumb
for the fish.

443
00:18:39,480 --> 00:18:41,200
Oh, shivers.

444
00:18:41,280 --> 00:18:42,920
We've roasted those macadamias.

445
00:18:43,000 --> 00:18:48,640
We added in some Panko,
some parsley, lemon rind.

446
00:18:48,720 --> 00:18:51,480
We want to be in the top
at the end of the day, don't we?

447
00:18:51,560 --> 00:18:52,800
How good would that feel?

448
00:18:52,880 --> 00:18:53,840
That would be amazing.

449
00:18:53,920 --> 00:18:55,440
Being at the top volume
into the semifinal.

450
00:18:55,520 --> 00:18:57,600
That would be incredible.

451
00:18:57,680 --> 00:19:00,720
It would be amazing to get
an advantage after this cook.

452
00:19:00,800 --> 00:19:03,080
Maddie and I have never
had an advantage.

453
00:19:03,160 --> 00:19:05,080
It is looking beautiful.

454
00:19:05,160 --> 00:19:06,320
Everybody wants this

455
00:19:06,400 --> 00:19:08,360
and we're gonna show them

456
00:19:08,440 --> 00:19:10,000
that we can do this.

457
00:19:10,080 --> 00:19:12,880
This will help it get nice
and crispy in the oven.

458
00:19:14,280 --> 00:19:15,680
You happy with that amount?

459
00:19:15,760 --> 00:19:17,760
Beautiful.
We need to get this fish in.

460
00:19:17,840 --> 00:19:20,200
OK, OK. I can hear you.
Let's get them in.

461
00:19:20,280 --> 00:19:22,480
Understand,
all of them need to go in.

462
00:19:22,560 --> 00:19:24,560
It's really important
to get that fish on.

463
00:19:26,960 --> 00:19:30,200
It has to be perfect
and if it's under or overcooked,

464
00:19:30,280 --> 00:19:32,200
we will be crucified.

465
00:19:32,280 --> 00:19:34,240
And put them all on 200. OK.

466
00:19:42,200 --> 00:19:44,520
Teams are allowed
to work on the dessert.

467
00:19:44,600 --> 00:19:46,960
Start them in this session.
How do you think they're going?

468
00:19:47,040 --> 00:19:50,160
Well, Simone and Vivian
have started already big time.

469
00:19:50,240 --> 00:19:53,120
Now, it's to make the shape
for the dessert.

470
00:19:53,200 --> 00:19:56,800
Tonight we're making
for dessert maritozzi al pistachio.

471
00:19:56,880 --> 00:19:59,120
So, they need to prove
as a bun shape.

472
00:19:59,200 --> 00:20:04,080
Maritozzo is little sweet bun,
topped with cream.

473
00:20:04,160 --> 00:20:06,320
Perfect.

474
00:20:06,400 --> 00:20:08,720
I believe that Mike
and Pete also have started.

475
00:20:08,800 --> 00:20:09,960
Making cannolis.

476
00:20:10,040 --> 00:20:12,040
Since we're going Asian themed,

477
00:20:12,120 --> 00:20:15,000
we're gonna provide
an Asian themed cannoli tower.

478
00:20:15,080 --> 00:20:16,160
Fantastic.

479
00:20:16,240 --> 00:20:18,960
For dessert,
we'll be creating a cannoli tower

480
00:20:19,040 --> 00:20:22,680
with a miso custard
and a yuzu custard.

481
00:20:22,760 --> 00:20:25,360
The cannoli king is back.

482
00:20:25,440 --> 00:20:26,400
Alright, Mike.

483
00:20:26,480 --> 00:20:28,720
I'm getting off to the first batch
of cannoli.

484
00:20:28,800 --> 00:20:30,880
By the time our main course is up,

485
00:20:30,960 --> 00:20:35,000
we need to have 60-70
cannoli shells put aside.

486
00:20:35,080 --> 00:20:36,320
We're just gonna have to motor.

487
00:20:36,400 --> 00:20:37,600
Yeah, keep going.

488
00:20:39,840 --> 00:20:42,160
(UPBEAT MUSIC)

489
00:20:42,240 --> 00:20:43,200
For dessert, we're making

490
00:20:43,280 --> 00:20:45,760
a pistachio
and saffron baklava cake.

491
00:20:45,840 --> 00:20:49,200
The topper for our saffron cake
we're gonna make a baklava

492
00:20:49,280 --> 00:20:52,480
and essentially it's just layer and
layer and layer of this filo, yeah.

493
00:20:52,560 --> 00:20:54,360
With butter in between every layer.

494
00:20:54,440 --> 00:20:55,440
Yeah.

495
00:20:58,000 --> 00:20:59,280
There we go in.

496
00:21:02,680 --> 00:21:05,360
Ten minutes to go.
Let's move it.

497
00:21:05,440 --> 00:21:08,400
(DRAMATIC MUSIC)

498
00:21:10,640 --> 00:21:13,120
Just gonna check our fish, Maddie.

499
00:21:13,200 --> 00:21:15,760
For us, we like a fish
sort of medium rare.

500
00:21:15,840 --> 00:21:17,320
We don't mind it a bit pink.

501
00:21:20,320 --> 00:21:21,320
It's not cooked.

502
00:21:23,800 --> 00:21:25,720
I wanted that fish to be cooked.

503
00:21:25,800 --> 00:21:27,800
How's that one going?

504
00:21:27,880 --> 00:21:29,240
'Cause they're such
thick pieces of fish.

505
00:21:29,320 --> 00:21:30,360
I know.

506
00:21:30,440 --> 00:21:32,120
We didn't probably factor
that in enough.

507
00:21:32,200 --> 00:21:33,360
We don't want to be putting

508
00:21:33,440 --> 00:21:34,400
stuff on the plate

509
00:21:34,480 --> 00:21:35,440
at the last minute.

510
00:21:35,520 --> 00:21:38,400
We really want to take some pride
in that presentation.

511
00:21:38,480 --> 00:21:42,000
Still raw, Maddie, raw.

512
00:21:42,080 --> 00:21:43,640
No, it needs to go back in.

513
00:21:43,720 --> 00:21:45,400
This is just a disaster.

514
00:21:47,800 --> 00:21:50,320
That flesh has to be cooked.

515
00:21:50,400 --> 00:21:51,560
It can't be raw.

516
00:21:59,760 --> 00:22:02,720
(INSTRUMENTAL MUSIC)

517
00:22:06,160 --> 00:22:09,320
Ten minutes to go.
Let's move it.

518
00:22:09,400 --> 00:22:11,320
How's that one going?

519
00:22:11,400 --> 00:22:12,720
Because they're such
thick pieces of fish.

520
00:22:12,800 --> 00:22:13,760
I know.

521
00:22:13,840 --> 00:22:15,280
We didn't probably factor
that in enough.

522
00:22:17,800 --> 00:22:19,520
Still raw, Maddie, raw.

523
00:22:20,920 --> 00:22:23,160
I'm gonna turn the temperature
on the oven up.

524
00:22:23,240 --> 00:22:24,560
Why don't we put this one back in?

525
00:22:24,640 --> 00:22:26,280
"Cause we know this one's
not quite ready.

526
00:22:26,360 --> 00:22:27,800
OK, put it on top there.

527
00:22:27,880 --> 00:22:30,920
I'm feeling really stressed out.

528
00:22:31,000 --> 00:22:32,600
We want that fish perfect,
don't we, Maddie?

529
00:22:32,680 --> 00:22:34,440
Yeah.
That's a hero of our dish.

530
00:22:34,520 --> 00:22:36,640
For Maddie and I to finish on top,

531
00:22:36,720 --> 00:22:39,440
we need to cook our trout perfectly.

532
00:22:39,520 --> 00:22:42,360
I'm worried about Janey
and Maddie and the trout's

533
00:22:42,440 --> 00:22:45,760
because if it's not done well,
it's game over.

534
00:22:45,840 --> 00:22:47,240
We want it just cooked.

535
00:22:47,320 --> 00:22:48,560
Just.

536
00:22:48,640 --> 00:22:51,120
Oh, my god, Maddie,
if we can pull off this meal,

537
00:22:51,200 --> 00:22:54,440
I would be beside myself with joy.

538
00:22:54,520 --> 00:22:58,240
Be amazing to get the time advantage
in the semifinals,

539
00:22:58,320 --> 00:23:01,320
but I know
we have a mountain to climb now.

540
00:23:01,400 --> 00:23:02,720
There's a lot to do, isn't there?

541
00:23:02,800 --> 00:23:04,840
Yes. I'm panicking.

542
00:23:04,920 --> 00:23:06,560
Am I gonna get this plate out?

543
00:23:06,640 --> 00:23:08,800
Next thing we need to do
is get those potatoes out

544
00:23:08,880 --> 00:23:11,240
so they sit and calm down.

545
00:23:14,520 --> 00:23:16,360
Great work.
You're a champ, mum.

546
00:23:16,440 --> 00:23:19,120
This is a huge cook-off
for these four teams.

547
00:23:19,200 --> 00:23:23,240
Amore, it's just me
and you against everybody else.

548
00:23:23,320 --> 00:23:24,280
How they score today

549
00:23:24,360 --> 00:23:27,160
will have a huge impact
in the semifinals.

550
00:23:27,240 --> 00:23:28,760
Teamwork. Look out.
That's right.

551
00:23:28,840 --> 00:23:29,960
Makes the dream work.

552
00:23:30,040 --> 00:23:32,800
The first team
cook against the fourth team

553
00:23:32,880 --> 00:23:35,640
and the second team cook
against the third team

554
00:23:35,720 --> 00:23:38,720
and they're cooking
for a big advantage.

555
00:23:38,800 --> 00:23:40,560
There's a lot riding today.

556
00:23:40,640 --> 00:23:41,800
We got to get first place

557
00:23:41,880 --> 00:23:44,320
out of this cook
and take the time advantage.

558
00:23:44,400 --> 00:23:46,040
Petey and I are gonna win this.

559
00:23:46,120 --> 00:23:48,400
It will probably take us
straight through to...

560
00:23:48,480 --> 00:23:49,480
The grand final.

561
00:23:52,120 --> 00:23:55,080
Alright, Mike, I'm gonna fry
this truffle fried rice.

562
00:23:55,160 --> 00:23:56,280
Beautiful.

563
00:23:56,360 --> 00:23:58,000
We've added a truffle
to this fried rice

564
00:23:58,080 --> 00:23:59,680
because it's something
that I've tried

565
00:23:59,760 --> 00:24:02,320
before at a restaurant
and I thought it was amazing.

566
00:24:02,400 --> 00:24:03,360
Beautiful.

567
00:24:03,440 --> 00:24:06,200
The truffle fried rice
is left of field.

568
00:24:06,280 --> 00:24:08,640
Mike, one thing we cannot forget
is the truffle.

569
00:24:08,720 --> 00:24:11,640
It's a delicate ingredient
with a real earthy flavour.

570
00:24:11,720 --> 00:24:12,680
You got it.

571
00:24:12,760 --> 00:24:13,720
But the risks that come along

572
00:24:13,800 --> 00:24:15,440
with the experimenting is failure.

573
00:24:17,560 --> 00:24:21,200
OK, so the rice doesn't look
great to be honest with you.

574
00:24:21,280 --> 00:24:22,840
I think the pan is not hot enough.

575
00:24:22,920 --> 00:24:25,920
So, Pete, we've got all these people
to impress today.

576
00:24:26,000 --> 00:24:28,040
I really do think
that it will go well,

577
00:24:28,120 --> 00:24:29,080
but do you know what?

578
00:24:29,160 --> 00:24:30,520
Who are we to judge our own food?

579
00:24:30,600 --> 00:24:32,480
I'm sure there's gonna be plenty
of judges at the table.

580
00:24:33,880 --> 00:24:36,040
Ooh, my goodness.

581
00:24:38,120 --> 00:24:40,000
Maddie, Just gonna check our fish.

582
00:24:45,680 --> 00:24:47,160
That looks good to me, mum.

583
00:24:47,240 --> 00:24:48,680
Alright,
we'll leave it sitting there.

584
00:24:48,760 --> 00:24:50,840
I'll put this on top 'cause
this one's been at the bottom.

585
00:24:50,920 --> 00:24:51,880
Let's have a look.

586
00:24:51,960 --> 00:24:53,000
We'll take it out and check it.

587
00:24:53,080 --> 00:24:55,560
It's not, it hasn't cooked
as much as the others.

588
00:24:58,240 --> 00:24:59,360
I reckon it's cooked.

589
00:24:59,440 --> 00:25:01,640
OK, well, leave it to sit,
if you are happy, I'm happy.

590
00:25:01,720 --> 00:25:02,920
Alright.

591
00:25:03,000 --> 00:25:04,120
Oh, that looks lovely.

592
00:25:04,200 --> 00:25:06,120
Thanks, Mike.
Is it cooked?

593
00:25:06,200 --> 00:25:07,720
No, it's raw.
I thought so.

594
00:25:07,800 --> 00:25:10,800
We're doing, we're doing
Japanese-style fish just for you.

595
00:25:10,880 --> 00:25:12,320
I'd pop it back in the oven
if I was you.

596
00:25:13,920 --> 00:25:14,920
Don't even go there.

597
00:25:17,280 --> 00:25:19,120
Five minutes left,
come on, hurry up.

598
00:25:19,200 --> 00:25:20,960
We need to make sure
we stay on time.

599
00:25:21,040 --> 00:25:22,000
Yep.

600
00:25:22,080 --> 00:25:25,080
Make this a banquet to remember.

601
00:25:25,160 --> 00:25:27,200
Lamb's not dried at all, Ferg.

602
00:25:27,280 --> 00:25:28,800
Beautiful, mum.
That looks sick.

603
00:25:28,880 --> 00:25:30,440
The lamb is the centrepiece.

604
00:25:30,520 --> 00:25:32,800
We're just gonna pour
some more of that stocky liquid

605
00:25:32,880 --> 00:25:34,280
that it cooked in over the top.

606
00:25:34,360 --> 00:25:36,080
That's gonna keep it really moist.

607
00:25:36,160 --> 00:25:38,040
Well, it looks pretty juicy to me.

608
00:25:38,120 --> 00:25:40,600
We've got the salad
with the farro and the kale.

609
00:25:40,680 --> 00:25:42,640
I am happy with the way
it's coming together.

610
00:25:42,720 --> 00:25:44,320
I think it looks pretty damn good.

611
00:25:44,400 --> 00:25:47,760
Rustic Middle Eastern,
just as we'd hoped.

612
00:25:47,840 --> 00:25:49,040
I think everything on that

613
00:25:49,120 --> 00:25:50,720
platter has a place there.

614
00:25:50,800 --> 00:25:52,560
So, we'll just have a nice
little fan bread on the side,

615
00:25:52,640 --> 00:25:53,600
don't you reckon?

616
00:25:53,680 --> 00:25:54,920
Yeah. And then sauce
is there like that.

617
00:25:55,000 --> 00:25:56,400
We've got a lot done.

618
00:25:56,480 --> 00:25:58,440
I'm stoked with our effort.

619
00:25:58,520 --> 00:26:00,120
The Italians haven't got
their lasagnes out yet.

620
00:26:00,200 --> 00:26:02,320
Hello.

621
00:26:02,400 --> 00:26:04,000
Amore,
we need more salad on it. OK.

622
00:26:04,080 --> 00:26:05,040
Wow.

623
00:26:05,120 --> 00:26:09,040
Like Caz and Fergus,
they have so many sides, baby,

624
00:26:09,120 --> 00:26:11,920
but I think our sides
are gonna be enough.

625
00:26:12,000 --> 00:26:15,160
The orange and fennel salad
will bring a little bit of freshness

626
00:26:15,240 --> 00:26:17,280
to cut through the lasagne.

627
00:26:17,360 --> 00:26:19,600
We got the broccolini,
they're cooked.

628
00:26:19,680 --> 00:26:22,040
The broccolini is gonna be
a little bit of crunch.

629
00:26:22,120 --> 00:26:26,200
Amore, lasagne. Looks perfect.

630
00:26:26,280 --> 00:26:28,520
Nice crunch on top.

631
00:26:28,600 --> 00:26:31,680
And that's exactly
how we serve a lasagne at home.

632
00:26:31,760 --> 00:26:32,760
Beautiful.

633
00:26:34,320 --> 00:26:35,840
Lasagne looks a bit dry, Mike.

634
00:26:35,920 --> 00:26:37,520
(LAUGHS)
No it's not.

635
00:26:37,600 --> 00:26:39,760
Stop it.

636
00:26:39,840 --> 00:26:41,200
Things could be looking up for us.

637
00:26:41,280 --> 00:26:43,680
Undercooked fish, dry lasagne.

638
00:26:43,760 --> 00:26:45,280
Perfect chicken.

639
00:26:45,360 --> 00:26:48,440
Get the rice underneath first.
Chicken on top.

640
00:26:48,520 --> 00:26:49,520
Pete, need to hurry up.

641
00:26:49,600 --> 00:26:51,880
Because I want to put
some truffle on top

642
00:26:51,960 --> 00:26:54,240
before the chicken quick.

643
00:26:54,320 --> 00:26:56,080
I'm gonna be belting it
with a whole truffle.

644
00:26:56,160 --> 00:26:57,160
Beautiful.

645
00:26:57,240 --> 00:27:00,160
Hopefully with great risk
comes great reward.

646
00:27:00,240 --> 00:27:02,320
I'm just gonna use
the rest of this truffle.

647
00:27:02,400 --> 00:27:04,160
I'm using it like
I haven't paid for it.

648
00:27:07,040 --> 00:27:08,880
Mum, careful of the crumb.

649
00:27:08,960 --> 00:27:09,960
Mum, careful.

650
00:27:10,040 --> 00:27:11,640
It's all good.

651
00:27:11,720 --> 00:27:13,440
Watch your lane.

652
00:27:13,520 --> 00:27:15,760
Janey and Maddie,
they are running around.

653
00:27:15,840 --> 00:27:16,880
The heads chopped off.

654
00:27:16,960 --> 00:27:18,480
I can't see anything plated.

655
00:27:18,560 --> 00:27:19,920
Mum, careful of the crumb.

656
00:27:20,000 --> 00:27:22,280
You put those bits on there.

657
00:27:22,360 --> 00:27:24,560
Mum, behind, behind, behind.
I need get this here.

658
00:27:24,640 --> 00:27:26,080
Alright, I'll put those on as well.

659
00:27:26,160 --> 00:27:28,000
All we have to do
is put the asparagus

660
00:27:28,080 --> 00:27:29,520
on the plate and the carrots.

661
00:27:29,600 --> 00:27:30,560
Yeah.

662
00:27:30,640 --> 00:27:32,480
And get that potato out of the oven.

663
00:27:34,440 --> 00:27:35,520
Perfect.

664
00:27:35,600 --> 00:27:37,760
I really hope
we've done enough today.

665
00:27:37,840 --> 00:27:39,840
I think it looks beautiful.

666
00:27:43,120 --> 00:27:45,040
30 seconds. Come on.

667
00:27:46,640 --> 00:27:49,080
Alright, Mike,
we've got the shishito peppers.

668
00:27:49,160 --> 00:27:50,440
Do you want to drizzle
a bit on the fish or not?

669
00:27:50,520 --> 00:27:51,720
No, I don't.

670
00:27:51,800 --> 00:27:53,280
I need to get the pesto
into the jars.

671
00:27:53,360 --> 00:27:55,640
Make it moist. Oh, my god.
My life's a mess.

672
00:27:55,720 --> 00:27:57,000
Don't stress,
don't stress, don't stress.

673
00:27:57,080 --> 00:27:59,120
Five, four, three, two, one.

674
00:27:59,200 --> 00:28:00,200
This is got to be banging.

675
00:28:00,280 --> 00:28:01,760
Hurry up, amore.

676
00:28:01,840 --> 00:28:03,160
That's it, stop cooking.

677
00:28:03,240 --> 00:28:04,320
Move away from your benches.

678
00:28:04,400 --> 00:28:06,560
(INDISTINCT).

679
00:28:06,640 --> 00:28:07,760
Nice job.

680
00:28:07,840 --> 00:28:09,360
Well done, my friend.

681
00:28:09,440 --> 00:28:11,920
Well done. We absolutely nailed it.

682
00:28:12,000 --> 00:28:14,560
This is definitely
out of left field even for us.

683
00:28:14,640 --> 00:28:15,960
For us.

684
00:28:18,280 --> 00:28:19,720
I'm happy.
Allora.

685
00:28:19,800 --> 00:28:21,360
Presentation wise it's not the best.

686
00:28:21,440 --> 00:28:23,640
Flavour wise, we got there.

687
00:28:23,720 --> 00:28:25,640
Well done. Hectic.

688
00:28:25,720 --> 00:28:29,000
Look, if it tastes half as good
as it looks, I think we'll be OK.

689
00:28:29,080 --> 00:28:30,120
We're giving them enough salad.

690
00:28:30,200 --> 00:28:31,160
(LAUGHS)

691
00:28:31,240 --> 00:28:33,400
Well done. Love you.

692
00:28:33,480 --> 00:28:34,480
Looks beautiful.

693
00:28:34,560 --> 00:28:36,160
It does look beautiful.

694
00:28:36,240 --> 00:28:37,760
Oh, that was just...

695
00:28:37,840 --> 00:28:39,000
That was intense, wasn't it?

696
00:28:39,080 --> 00:28:41,200
Yeah.
Great job teams. Well done.

697
00:28:41,280 --> 00:28:44,120
Now, it's time to taste
your incredible banquet,

698
00:28:44,200 --> 00:28:48,880
but first we need to bring in your
special guests at a banquet table.

699
00:28:48,960 --> 00:28:51,120
Eight special guests.

700
00:28:51,200 --> 00:28:52,480
Please welcome...

701
00:28:52,560 --> 00:28:55,520
(SUSPENSEFUL MUSIC)

702
00:28:58,800 --> 00:28:59,760
..yourselves.

703
00:28:59,840 --> 00:29:01,640
(LAUGHTER)

704
00:29:01,720 --> 00:29:02,840
Yes.

705
00:29:02,920 --> 00:29:05,040
You are a guest at your own banquet.

706
00:29:05,120 --> 00:29:06,080
(LAUGHTER)

707
00:29:06,160 --> 00:29:07,800
That's fantastic.

708
00:29:07,880 --> 00:29:10,640
This is the first time you guys

709
00:29:10,720 --> 00:29:12,840
will be able to tell each other

710
00:29:12,920 --> 00:29:14,840
what you think of their food.

711
00:29:14,920 --> 00:29:16,280
Wow.

712
00:29:16,360 --> 00:29:18,280
That's awesome.
I can't wait.

713
00:29:18,360 --> 00:29:20,240
I can't wait either.

714
00:29:20,320 --> 00:29:22,000
Please grab your platters

715
00:29:22,080 --> 00:29:24,400
and join us up here
at the banquet table.

716
00:29:24,480 --> 00:29:30,000
I just wonder
if everybody would be honest.

717
00:29:30,080 --> 00:29:31,680
You can't help yourself.

718
00:29:31,760 --> 00:29:33,200
You look at the dish
and you'll think,

719
00:29:33,280 --> 00:29:34,600
"Oh, that doesn't go with that.

720
00:29:34,680 --> 00:29:36,280
That doesn't go with that."

721
00:29:36,360 --> 00:29:39,200
And for us there looks
like a few hits and misses.

722
00:29:40,960 --> 00:29:42,920
I'm bracing for the worst

723
00:29:43,000 --> 00:29:44,880
and how personal people
might take this.

724
00:29:44,960 --> 00:29:45,920
So...

725
00:29:46,000 --> 00:29:47,280
Yeah, things
could get a little bit nasty.

726
00:29:47,360 --> 00:29:48,360
A little bit ugly.

727
00:29:51,680 --> 00:29:53,720
(SOFT INSTRUMENTAL MUSIC)

728
00:29:53,800 --> 00:29:57,560
Teams,
welcome to your banquet table.

729
00:29:57,640 --> 00:29:58,640
Doesn't it look great?

730
00:29:58,720 --> 00:30:00,560
It looks beautiful.
It is, isn't it?

731
00:30:00,640 --> 00:30:02,800
Yeah. Lovely.

732
00:30:02,880 --> 00:30:04,520
This is the first time

733
00:30:04,600 --> 00:30:07,040
you've been able
to tell each other directly

734
00:30:07,120 --> 00:30:08,440
what you think of their food.

735
00:30:10,360 --> 00:30:13,080
This will be interesting
but awkward.

736
00:30:14,960 --> 00:30:16,320
My mouth has got me into trouble

737
00:30:16,400 --> 00:30:18,160
a lot of times around the table.

738
00:30:18,240 --> 00:30:20,160
I know it's a competition,

739
00:30:20,240 --> 00:30:22,680
but I don't really like
offending my other teammates.

740
00:30:25,360 --> 00:30:27,520
(LAUGHS) It's hilarious.

741
00:30:29,080 --> 00:30:33,880
So, let's start
with Janey and Maddie's

742
00:30:33,960 --> 00:30:37,760
ocean trout with parsley
and macadamia crumb,

743
00:30:37,840 --> 00:30:41,000
creamy potatoes, honey, carrots

744
00:30:41,080 --> 00:30:43,360
and charred leeks.

745
00:30:43,440 --> 00:30:44,680
Very colourful.

746
00:30:44,760 --> 00:30:46,720
Let's go.

747
00:30:46,800 --> 00:30:48,400
The biggest concern for me
at the moment

748
00:30:48,480 --> 00:30:51,240
is I wanted that fish
to be cooked perfectly

749
00:30:51,320 --> 00:30:53,840
and it could have been
cooked a little bit longer.

750
00:31:02,320 --> 00:31:03,400
Bon appetit.

751
00:31:17,640 --> 00:31:20,960
I think it's amazing.
The flavours are banging.

752
00:31:21,040 --> 00:31:22,440
Isn't that what you say, Colin?

753
00:31:24,680 --> 00:31:25,680
Um...

754
00:31:28,400 --> 00:31:30,320
It just feels like
it's just too much oil.

755
00:31:30,400 --> 00:31:32,040
In the crumb?
In the crumb.

756
00:31:33,200 --> 00:31:34,400
Vegetables are overcooked.

757
00:31:35,960 --> 00:31:38,600
Mike's being Mike 1.0 today,

758
00:31:38,680 --> 00:31:41,240
but we do not expect
any compliments

759
00:31:41,320 --> 00:31:42,600
from our competitors.

760
00:31:44,640 --> 00:31:47,240
Maybe a little
too sugary the carrots.

761
00:31:49,440 --> 00:31:52,200
Will it beat lasagne?

762
00:31:53,600 --> 00:31:54,720
It can't beat lasagne.

763
00:31:56,000 --> 00:31:57,480
Nothing beats lasagne. Sorry.

764
00:31:59,400 --> 00:32:01,920
I find it really hard
to hear these critiques,

765
00:32:02,000 --> 00:32:04,560
but we didn't expect people

766
00:32:04,640 --> 00:32:07,000
to rave on about our food,

767
00:32:07,080 --> 00:32:10,360
but when it's our turn,
we'll do the same.

768
00:32:10,440 --> 00:32:12,080
OK, let's try the next dish.

769
00:32:12,160 --> 00:32:18,040
Mike and Pete's sesame
ginger chicken with miso eggplant,

770
00:32:18,120 --> 00:32:22,040
truffle fried rice and charred
shishito peppers.

771
00:32:23,880 --> 00:32:26,480
It is definitely a gamble for us

772
00:32:26,560 --> 00:32:29,720
when it comes
to Asian cooking versus Italian.

773
00:32:29,800 --> 00:32:32,160
It's a risky move,
but I think it could pay off.

774
00:32:32,240 --> 00:32:33,240
Fingers crossed.

775
00:32:36,280 --> 00:32:40,000
What are we thinking
of the presentation of this dish?

776
00:32:40,080 --> 00:32:42,000
Maybe it could have been
zhouzhed up but a little bit more.

777
00:32:42,080 --> 00:32:43,040
Of course.

778
00:32:43,120 --> 00:32:46,080
(INSTRUMENTAL MUSIC)

779
00:32:59,240 --> 00:33:01,920
It was a bit
of a sort of a lazy dish

780
00:33:02,000 --> 00:33:03,920
in terms of being chicken and rice.

781
00:33:04,000 --> 00:33:05,480
It wasn't a wow dish for me.

782
00:33:07,560 --> 00:33:09,320
The flavours were knockout.

783
00:33:09,400 --> 00:33:12,240
Eggplant was delicious,
those roasted peppers.

784
00:33:12,320 --> 00:33:13,440
Yum.

785
00:33:13,520 --> 00:33:17,160
And the chicken skin on mine was,
yeah, I gobbled all that up.

786
00:33:17,240 --> 00:33:18,240
For the rice, yeah,

787
00:33:18,320 --> 00:33:21,200
I think maybe
it was a little bit too wet.

788
00:33:21,280 --> 00:33:24,440
If you've served
with the chicken not on top,

789
00:33:24,520 --> 00:33:27,040
maybe it would've
stay a little drier.

790
00:33:27,120 --> 00:33:29,600
But as flavour profile,
I really like it.

791
00:33:29,680 --> 00:33:31,040
I love your flavours.

792
00:33:31,120 --> 00:33:34,680
They're really delicious but...

793
00:33:34,760 --> 00:33:36,800
Oh, I can't wait to hear this.

794
00:33:36,880 --> 00:33:38,400
Here we go again.

795
00:33:38,480 --> 00:33:40,360
..probably something
I'd eat sort of

796
00:33:40,440 --> 00:33:42,560
midweek rather than for a banquet.

797
00:33:42,640 --> 00:33:43,800
I'd like to visit her house

798
00:33:43,880 --> 00:33:45,440
on a Tuesday night and see

799
00:33:45,520 --> 00:33:47,520
if this is exactly
what she's dishing up.

800
00:33:47,600 --> 00:33:50,560
I reckon
she's on the two minute noodles.

801
00:33:50,640 --> 00:33:52,920
If it's fried rice,
it's a bit mushy.

802
00:33:53,000 --> 00:33:57,480
It's more like a risotto we scenario
and my end of my chicken

803
00:33:57,560 --> 00:33:58,840
was a little bit dry.

804
00:33:58,920 --> 00:34:01,320
Yeah, well,
you look a bit dry yourself, love.

805
00:34:02,800 --> 00:34:04,320
I can tell you it was pretty...

806
00:34:04,400 --> 00:34:05,640
It came out perfect.

807
00:34:05,720 --> 00:34:07,680
But anyway, side note.

808
00:34:07,760 --> 00:34:09,080
I really don't know what to say

809
00:34:09,160 --> 00:34:12,520
when it comes to Janey
and her opinion critiques.

810
00:34:12,600 --> 00:34:14,240
Oh, she'll get her just desserts,

811
00:34:14,320 --> 00:34:16,120
at dessert time.

812
00:34:16,200 --> 00:34:18,880
So, our next banquet dish

813
00:34:18,960 --> 00:34:23,320
is Caz and Fergus's

814
00:34:23,400 --> 00:34:26,640
Spice Lamb shoulder
with Middle Eastern sides,

815
00:34:26,720 --> 00:34:28,560
salads and dips.

816
00:34:30,680 --> 00:34:32,520
At this stage of the game,
I wouldn't be surprised

817
00:34:32,600 --> 00:34:35,360
if people were talking down
other people's dishes

818
00:34:35,440 --> 00:34:37,440
just trying to further themselves.

819
00:34:37,520 --> 00:34:41,560
So, I'm expecting a bit of pushback
on what we've prepared.

820
00:34:41,640 --> 00:34:45,120
But you know,
we just got to sit there and cop it.

821
00:34:45,200 --> 00:34:48,520
How is it getting critiqued
to your face?

822
00:34:48,600 --> 00:34:50,080
So far so good.

823
00:34:50,160 --> 00:34:53,040
(LAUGHTER)

824
00:35:04,680 --> 00:35:06,200
Wow.

825
00:35:06,280 --> 00:35:10,560
What Fergus and Caz did,
it's impressive.

826
00:35:10,640 --> 00:35:12,720
I know how hard it is to cook slow,

827
00:35:12,800 --> 00:35:13,760
you know, cook meat.

828
00:35:13,840 --> 00:35:15,120
That's a huge feat.

829
00:35:15,200 --> 00:35:17,840
That piece here
I had was a little tough.

830
00:35:19,800 --> 00:35:22,200
The meat was very nice and tender.

831
00:35:22,280 --> 00:35:25,360
I did really enjoy the humus.

832
00:35:25,440 --> 00:35:26,960
It was very well executed.

833
00:35:27,040 --> 00:35:29,240
This is why Caz and Fergus

834
00:35:29,320 --> 00:35:31,520
are our biggest competition.

835
00:35:31,600 --> 00:35:35,720
I do not want to go
against them for semifinal.

836
00:35:35,800 --> 00:35:37,440
It's just yum, It's just, like,

837
00:35:37,520 --> 00:35:42,280
so much taste
and love on that plate.

838
00:35:42,360 --> 00:35:47,160
Every mouthful is like it's a burst
of something popping in your mouth.

839
00:35:47,240 --> 00:35:49,280
It was an almost perfect dish.

840
00:35:49,360 --> 00:35:52,920
Yeah, just like a midweek dish.

841
00:35:53,000 --> 00:35:54,240
And then we get down to business.

842
00:35:54,320 --> 00:35:56,240
(LAUGHTER)

843
00:35:56,320 --> 00:36:01,960
Our final banquet main
is Simone and Viviana's

844
00:36:02,040 --> 00:36:06,920
lasagne with orange
and fennel salad and broccolini.

845
00:36:09,200 --> 00:36:11,480
I honestly cannot wait to hear

846
00:36:11,560 --> 00:36:14,480
what Janey has to say
about the lasagne.

847
00:36:14,560 --> 00:36:15,800
She's gonna say something for sure.

848
00:36:15,880 --> 00:36:16,840
For sure.

849
00:36:16,920 --> 00:36:17,880
You know we know Janey.
So...

850
00:36:17,960 --> 00:36:18,920
For sure.

851
00:36:19,000 --> 00:36:21,520
We expect her
to say something silly.

852
00:36:21,600 --> 00:36:24,560
(SUSPENSEFUL MUSIC)

853
00:36:42,080 --> 00:36:43,840
We'd probably
put a lot more bechamel

854
00:36:43,920 --> 00:36:46,800
and a bit more cheese in a lasagne.

855
00:36:46,880 --> 00:36:48,360
I don't quite understand.

856
00:36:48,440 --> 00:36:51,800
The broccolini was, like,
just a bit dry.

857
00:36:51,880 --> 00:36:54,640
It didn't really belong on the plate
with lasagne to me.

858
00:36:55,920 --> 00:36:57,080
You make a better lasagne.

859
00:36:57,160 --> 00:36:58,600
Good on you. Great.

860
00:37:00,280 --> 00:37:01,280
Whatever.

861
00:37:04,080 --> 00:37:05,160
It's good.

862
00:37:07,600 --> 00:37:10,480
Amore, it's OK, we can handle it.

863
00:37:10,560 --> 00:37:12,680
It was a bit dry.

864
00:37:12,760 --> 00:37:13,840
What do you mean dry?

865
00:37:13,920 --> 00:37:16,360
I'm used to a wetter lasagne.

866
00:37:16,440 --> 00:37:17,480
That's all.

867
00:37:19,120 --> 00:37:20,920
If he doesn't like our lasagne,

868
00:37:21,000 --> 00:37:23,280
maybe it's not real Italian.

869
00:37:23,360 --> 00:37:24,800
(LAUGHS)

870
00:37:24,880 --> 00:37:27,240
We've just tried four banquet dishes

871
00:37:27,320 --> 00:37:29,880
that you have created.

872
00:37:29,960 --> 00:37:32,200
Did you banquet said
you deserve to be here?

873
00:37:33,840 --> 00:37:36,120
We'll let you know soon.
Thank you.

874
00:37:36,200 --> 00:37:37,400
We'll call you
back soon for dessert.

875
00:37:37,480 --> 00:37:38,480
Thanks, guys.

876
00:37:40,680 --> 00:37:42,680
Let's quickly talk
through each dish.

877
00:37:42,760 --> 00:37:46,520
So, Caz and Fergus spice
lamb shoulder

878
00:37:46,600 --> 00:37:51,800
as a banquet dish it
made more sense than

879
00:37:51,880 --> 00:37:53,840
any other dish on the table.

880
00:37:53,920 --> 00:37:55,240
I think the flavours were there.

881
00:37:55,320 --> 00:37:56,960
I would happily eat that one again.

882
00:37:57,040 --> 00:37:58,040
Very clever.

883
00:37:59,720 --> 00:38:01,880
So, Janey and Maddie's ocean trout.

884
00:38:01,960 --> 00:38:04,120
It's simple but done well.

885
00:38:04,200 --> 00:38:05,960
And the fish was cooked perfectly.

886
00:38:06,040 --> 00:38:07,600
Perfectly.
Perfectly.

887
00:38:07,680 --> 00:38:10,920
I love the crumbs over the top
because you get a different texture

888
00:38:11,000 --> 00:38:12,600
of crunch and then soft fish.

889
00:38:14,600 --> 00:38:17,680
Mike and Pete's ginger
and sesame chicken.

890
00:38:17,760 --> 00:38:21,680
I know that Mike and Pete
are trying to show us

891
00:38:21,760 --> 00:38:23,880
different cuisine
that they may know.

892
00:38:23,960 --> 00:38:27,720
I did enjoy the flavours
of the chicken and the eggplants.

893
00:38:27,800 --> 00:38:30,000
The mistake they've done
is added the truffle

894
00:38:30,080 --> 00:38:31,840
in that rice, it was really silly.

895
00:38:31,920 --> 00:38:32,880
To be honest.

896
00:38:32,960 --> 00:38:35,400
I watched 'em fry that rice and
there wasn't much frying going on.

897
00:38:35,480 --> 00:38:36,440
It was a bit of stewing,

898
00:38:36,520 --> 00:38:38,280
so I don't think it
was gonna really help it.

899
00:38:39,440 --> 00:38:42,360
Simone and Viviana's lasagne.

900
00:38:42,440 --> 00:38:44,080
That was a really good lasagne.

901
00:38:44,160 --> 00:38:47,440
I thought the broccoli were,
excuse my French, quite boring.

902
00:38:47,520 --> 00:38:48,720
Yep.

903
00:38:48,800 --> 00:38:50,920
It's, when you look
at a banquet dish

904
00:38:51,000 --> 00:38:53,440
like you eat
with your eyes number one

905
00:38:53,520 --> 00:38:56,840
and that one you're like,
"Mm", it's Monday night dinner.

906
00:38:56,920 --> 00:38:58,040
It's a good lasagne.

907
00:38:58,120 --> 00:39:01,400
And the pasta was,
it was silky smooth

908
00:39:01,480 --> 00:39:03,840
and there was good flavour
in that ragu.

909
00:39:03,920 --> 00:39:06,480
They've done this justice
but everything else didn't match.

910
00:39:06,560 --> 00:39:08,800
I thought.
Yeah, bit of a mixed bag.

911
00:39:08,880 --> 00:39:10,200
We've got some decisions to make.

912
00:39:10,280 --> 00:39:11,360
Yeah.

913
00:39:11,440 --> 00:39:13,480
But we still got dessert
to play with.

914
00:39:13,560 --> 00:39:14,800
So, everything could change.

915
00:39:14,880 --> 00:39:16,000
100%.

916
00:39:18,760 --> 00:39:19,920
Still to come...

917
00:39:20,000 --> 00:39:21,480
(BLEEP) sake.

918
00:39:21,560 --> 00:39:23,920
..the final four
are battling it out.

919
00:39:24,000 --> 00:39:25,360
We need those in.
I know, mum.

920
00:39:25,440 --> 00:39:29,240
For the game changing time
advantage in the semifinal.

921
00:39:29,320 --> 00:39:31,840
Put it back down,
all dripping underneath.

922
00:39:31,920 --> 00:39:36,920
And at the banquet table Janey's
once again,

923
00:39:37,000 --> 00:39:38,720
playing with fire.

924
00:39:38,800 --> 00:39:40,000
Tastes like a bread roll.

925
00:39:40,080 --> 00:39:42,040
I would've drizzled with that syrup.

926
00:39:42,120 --> 00:39:44,080
Hectic.
It doesn't work for me.

927
00:39:44,160 --> 00:39:46,960
You might have some problem
with your taste buds.

928
00:39:47,040 --> 00:39:49,040
Buddy. Are you right?

929
00:39:52,320 --> 00:39:55,280
(UPBEAT MUSIC)

930
00:39:57,120 --> 00:40:00,040
Teams, back to the kitchen please.

931
00:40:00,120 --> 00:40:01,840
So, today's semifinal decider

932
00:40:01,920 --> 00:40:04,320
is a banquet challenge.

933
00:40:04,400 --> 00:40:06,560
Now that the mains are done,

934
00:40:06,640 --> 00:40:07,800
the second part of that challenge

935
00:40:07,880 --> 00:40:09,080
is a dessert challenge.

936
00:40:10,800 --> 00:40:12,720
Great job, guys, so far,

937
00:40:12,800 --> 00:40:15,200
but I will announce Caz
and Fergus are in the lead.

938
00:40:15,280 --> 00:40:17,680
So, time to catch up.

939
00:40:17,760 --> 00:40:19,200
Ding, ding, ding.

940
00:40:19,280 --> 00:40:20,600
What about
that little announcement?

941
00:40:20,680 --> 00:40:21,640
Red hot.

942
00:40:21,720 --> 00:40:24,520
Look, we're ahead,
but we need to hold onto that lead.

943
00:40:24,600 --> 00:40:27,480
'Cause we want this advantage
and going into a semifinal cook.

944
00:40:27,560 --> 00:40:30,640
But it's still anyone's game.

945
00:40:30,720 --> 00:40:33,280
You have just one hour to finish

946
00:40:33,360 --> 00:40:35,600
and plate your dessert platters.

947
00:40:35,680 --> 00:40:37,760
Are you ready?
Yep.

948
00:40:37,840 --> 00:40:40,000
Your time starts now.

949
00:40:42,080 --> 00:40:45,760
We're making the maritozzi
with cream and pistachios.

950
00:40:45,840 --> 00:40:50,760
Maritozzi is a little sweet
bun topped

951
00:40:50,840 --> 00:40:53,560
with cream and pistachio cream
on top.

952
00:40:53,640 --> 00:40:55,680
It is so important
to get this buns right

953
00:40:55,760 --> 00:40:59,560
as we need to catch up
with the main that we did.

954
00:40:59,640 --> 00:41:01,800
Do you think
that the dessert will save us?

955
00:41:01,880 --> 00:41:03,000
Dessert is amazing.

956
00:41:03,080 --> 00:41:07,000
Our maritozzi is very good
so there is a very good chance.

957
00:41:07,080 --> 00:41:08,840
At this point we would've liked

958
00:41:08,920 --> 00:41:12,320
to have already blind
baked our tarts,

959
00:41:12,400 --> 00:41:13,680
which we haven't done.

960
00:41:13,760 --> 00:41:16,600
For dessert we've decided
to make a gin and tonic tart

961
00:41:16,680 --> 00:41:19,080
with a vanilla bean
and juniper ice cream.

962
00:41:19,160 --> 00:41:22,200
The pastry feels like
a really good consistency.

963
00:41:22,280 --> 00:41:24,600
I love the flavours
in these dessert.

964
00:41:24,680 --> 00:41:25,680
It's beautiful.
Yeah?

965
00:41:25,760 --> 00:41:26,760
It'll cook beautifully. Yep.

966
00:41:26,840 --> 00:41:29,760
And we thought
what a creative and elevated way

967
00:41:29,840 --> 00:41:30,920
to finish a banquet.

968
00:41:31,000 --> 00:41:32,920
The ice cream's in the freezer...

969
00:41:33,000 --> 00:41:34,520
Yeah.
..ready to go so...

970
00:41:34,600 --> 00:41:38,200
And we know it doesn't take long to
do the actual filling for the tart.

971
00:41:38,280 --> 00:41:41,760
It's really just making sure
that the pastry is cooked.

972
00:41:41,840 --> 00:41:45,320
Mum and I feel a bit annoyed
at ourselves

973
00:41:45,400 --> 00:41:47,680
that we didn't get this done sooner.

974
00:41:47,760 --> 00:41:49,360
Feeling really stressed
with how much

975
00:41:49,440 --> 00:41:50,920
we have to get done in an hour.

976
00:41:51,000 --> 00:41:53,360
One thing we don't have is time.

977
00:41:53,440 --> 00:41:55,920
Alright, Mike, so we're gonna be
doing the cannoli towers.

978
00:41:56,000 --> 00:41:57,840
We've got the cannolis done.
Yep.

979
00:41:57,920 --> 00:42:01,800
For dessert we'll be creating
an Asian inspired cannoli tower

980
00:42:01,880 --> 00:42:05,040
with a miso custard
and a yuzu custard.

981
00:42:06,360 --> 00:42:08,480
Alright, so this is
the yuzu custard.

982
00:42:08,560 --> 00:42:11,280
I'm adding yuzu juice
and some matcha

983
00:42:11,360 --> 00:42:12,960
to give it a colour difference.

984
00:42:13,040 --> 00:42:16,720
Yuzu is like a Japanese lemon,
it's super zingy.

985
00:42:16,800 --> 00:42:19,480
That's gonna make the other
teams green with envy, Pete.

986
00:42:19,560 --> 00:42:23,360
It is definitely a gamble creating
Asian flavours with the cannoli.

987
00:42:23,440 --> 00:42:26,080
Let's just hope
they're both delicious.

988
00:42:26,160 --> 00:42:29,400
Now, it's just a matter of piping
the custard into the shells

989
00:42:29,480 --> 00:42:31,160
and then assemble the towers.

990
00:42:31,240 --> 00:42:33,920
I'm privileged to be next
to the cannoli king.

991
00:42:34,000 --> 00:42:36,440
Chocolate's ready for me
to make our tower.

992
00:42:36,520 --> 00:42:38,200
We know we can do well
with these cannolis.

993
00:42:38,280 --> 00:42:41,360
We scored two tens last time
we served them.

994
00:42:41,440 --> 00:42:42,800
How are you going
with your sticking them on?

995
00:42:42,880 --> 00:42:44,320
Good. I'm going. OK, Pete.

996
00:42:44,400 --> 00:42:45,440
Great.

997
00:42:45,520 --> 00:42:47,280
I'm just gonna keep piping.

998
00:42:47,360 --> 00:42:49,520
And this time
we've got the additional glamour

999
00:42:49,600 --> 00:42:52,000
of having them in a tower.

1000
00:42:52,080 --> 00:42:53,560
Probably just need to work
a bit faster.

1001
00:42:53,640 --> 00:42:55,360
I'm not trying
to put pressure on you.

1002
00:42:55,440 --> 00:42:58,520
So, we feel really confident
that it will pay off.

1003
00:42:58,600 --> 00:43:01,240
We haven't done one tower yet,

1004
00:43:01,320 --> 00:43:04,960
so we just need to absolutely motor.

1005
00:43:07,480 --> 00:43:08,760
This looking pretty good. Ferg.

1006
00:43:08,840 --> 00:43:09,960
Not bad.

1007
00:43:10,040 --> 00:43:11,520
For dessert,
we're making a pistachio

1008
00:43:11,600 --> 00:43:14,000
and saffron baklava cake.

1009
00:43:14,080 --> 00:43:16,600
These cakes, we're gonna
slice 'em through the middle.

1010
00:43:16,680 --> 00:43:18,120
So, we've got two layers on each

1011
00:43:18,200 --> 00:43:19,840
and then we're gonna sit
the baklava on top.

1012
00:43:19,920 --> 00:43:23,200
Icing in between,
decorate with pistachios,

1013
00:43:23,280 --> 00:43:24,680
decorate with some rose petals.

1014
00:43:24,760 --> 00:43:25,720
Pretty.
Lovely.

1015
00:43:25,800 --> 00:43:27,280
Awesome.
It'll be a pretty dessert.

1016
00:43:27,360 --> 00:43:29,120
I just hope it tastes pretty good.

1017
00:43:29,200 --> 00:43:30,800
Mum, I'm just working on the syrup

1018
00:43:30,880 --> 00:43:33,160
that's gonna go on top
of the baklava for dessert.

1019
00:43:33,240 --> 00:43:36,000
So, Caz and Fergus really
nailed the main course,

1020
00:43:36,080 --> 00:43:38,280
but as we know
they can't be complacent.

1021
00:43:38,360 --> 00:43:40,280
They're gonna nail
the dessert as well.

1022
00:43:40,360 --> 00:43:43,120
I might try and trim the tops
of these cakes now to put the...

1023
00:43:43,200 --> 00:43:44,440
Yeah, the topper on.

1024
00:43:44,520 --> 00:43:45,600
It's a big cake.

1025
00:43:45,680 --> 00:43:47,080
It is a big cake.

1026
00:43:47,160 --> 00:43:49,280
Just hope the cake is enough
to kind of keep this lead...

1027
00:43:49,360 --> 00:43:50,320
I know.

1028
00:43:50,400 --> 00:43:51,800
..because,
you know, like Simone and Viv

1029
00:43:51,880 --> 00:43:53,320
will pull out something great.

1030
00:43:55,200 --> 00:43:57,200
Getting the maritozzo in the oven.

1031
00:43:57,280 --> 00:43:58,240
Simone and Vianna

1032
00:43:58,320 --> 00:44:00,680
are doing a maritozzi
with pistachio.

1033
00:44:00,760 --> 00:44:03,040
They look light.
They've risen a lot.

1034
00:44:03,120 --> 00:44:05,000
That means they're full of air
and when you cook it,

1035
00:44:05,080 --> 00:44:06,720
there's gonna puff up.

1036
00:44:08,400 --> 00:44:09,800
You've got 30 minutes left.

1037
00:44:09,880 --> 00:44:13,480
Let's finish this banquet
with some beautiful desserts.

1038
00:44:13,560 --> 00:44:16,520
Remember, plan to get this in
the oven in the next five minutes.

1039
00:44:16,600 --> 00:44:19,240
Both of them.
We've only done nearly one.

1040
00:44:19,320 --> 00:44:23,000
It seems that Janey
and Maddie are far behind

1041
00:44:23,080 --> 00:44:25,200
compared to the rest of the teams.

1042
00:44:25,280 --> 00:44:26,280
It's good, darling.

1043
00:44:27,560 --> 00:44:28,840
I'm just worried if it's too thin.

1044
00:44:28,920 --> 00:44:30,360
It's not too thin, sweetie.

1045
00:44:30,440 --> 00:44:31,960
OK, do you want to get
started on the next one?

1046
00:44:32,040 --> 00:44:34,080
You get started on that one.

1047
00:44:34,160 --> 00:44:36,440
I'm looking at her pastry,
it looks a bit thin

1048
00:44:36,520 --> 00:44:39,040
and then she's putting
more pastry on top of it.

1049
00:44:39,120 --> 00:44:42,080
And then she's pressing
with the fingers and I don't know.

1050
00:44:42,160 --> 00:44:45,000
I just hope
they're gonna be ready on time.

1051
00:44:45,080 --> 00:44:47,760
They've done well
with their main course.

1052
00:44:47,840 --> 00:44:49,520
They've got to keep on doing well
with the dessert,

1053
00:44:49,600 --> 00:44:51,680
otherwise they may drop down
with the dessert.

1054
00:44:51,760 --> 00:44:53,120
Yeah.

1055
00:44:53,200 --> 00:44:56,160
The filling for this gin
and tonic tart needs to be perfect

1056
00:44:56,240 --> 00:45:00,840
and every extra minute of these
being in the oven is gonna count.

1057
00:45:02,880 --> 00:45:05,640
We are so not
where we want to be time wise.

1058
00:45:05,720 --> 00:45:07,760
We need another hour
for this dessert

1059
00:45:07,840 --> 00:45:10,840
and the time is ticking away
so quickly.

1060
00:45:10,920 --> 00:45:13,440
Yeah, mum, once the tarts
are blind baked,

1061
00:45:13,520 --> 00:45:16,160
we have to get the custard filling
straight in there

1062
00:45:16,240 --> 00:45:17,920
and we have to get it
cooking in the oven.

1063
00:45:18,000 --> 00:45:20,200
We are just absolutely panicked

1064
00:45:20,280 --> 00:45:21,960
that we are not gonna be able to

1065
00:45:22,040 --> 00:45:24,720
put a dessert
on the banquet platter.

1066
00:45:24,800 --> 00:45:26,960
So, in the custard,
mum, we have gin.

1067
00:45:28,240 --> 00:45:29,240
A little bit more gin.

1068
00:45:29,320 --> 00:45:30,760
(LAUGHTER)

1069
00:45:30,840 --> 00:45:33,760
Not a lot of time left on the clock.

1070
00:45:33,840 --> 00:45:35,680
I think those two girls
are in trouble,

1071
00:45:35,760 --> 00:45:36,720
to be honest with you.

1072
00:45:36,800 --> 00:45:39,800
I think we should just get the gin
and tonic and forget about the tart.

1073
00:45:39,880 --> 00:45:41,960
I think they're gonna
need a gin and tonic after this.

1074
00:45:42,040 --> 00:45:44,360
We started so well with our main,

1075
00:45:44,440 --> 00:45:46,840
but we are way behind
with our tarts for dessert.

1076
00:45:46,920 --> 00:45:48,640
This one's not on.
Oh, that's on, that's OK.

1077
00:45:48,720 --> 00:45:50,160
It's OK. It's OK, OK.
It's on, it's on.

1078
00:45:50,240 --> 00:45:52,960
We put blood, sweat,
and tears into this competition.

1079
00:45:53,040 --> 00:45:56,280
So, not being able
to plate up anything

1080
00:45:56,360 --> 00:45:57,680
that would be soul crushing.

1081
00:46:00,720 --> 00:46:03,680
(DRAMATIC MUSIC)

1082
00:46:07,960 --> 00:46:11,560
We have to get them out
and get custard filling inside.

1083
00:46:13,240 --> 00:46:16,280
We really need to have
that custard in those shells.

1084
00:46:16,360 --> 00:46:18,880
If the custard
isn't cooked in that tart,

1085
00:46:18,960 --> 00:46:20,800
we do not have a dessert.

1086
00:46:20,880 --> 00:46:22,200
We do not have anything

1087
00:46:22,280 --> 00:46:24,360
to serve except
for a bit of ice cream.

1088
00:46:24,440 --> 00:46:26,680
If the custard isn't cooked,
then we're cooked.

1089
00:46:26,760 --> 00:46:29,680
Basically, what can I say?

1090
00:46:29,760 --> 00:46:33,160
So, these are our four top
teams battering away.

1091
00:46:33,240 --> 00:46:36,240
Buns are ready and wonderful gold.

1092
00:46:37,600 --> 00:46:39,320
And they're cooking here

1093
00:46:39,400 --> 00:46:42,160
for a big advantage
in the semifinals.

1094
00:46:42,240 --> 00:46:44,000
Any advantage
can make all the difference.

1095
00:46:44,080 --> 00:46:45,600
That's right.

1096
00:46:45,680 --> 00:46:46,960
Pete, I think they're running late.

1097
00:46:47,040 --> 00:46:49,480
Cool. That's good to know.

1098
00:46:49,560 --> 00:46:52,000
I'd be so happy if we beat them.

1099
00:46:52,080 --> 00:46:53,800
And now's the chance.

1100
00:46:57,680 --> 00:46:59,040
Quickly. Let's go.

1101
00:47:01,040 --> 00:47:02,960
Are they gonna be
cooked enough at the bottom?

1102
00:47:03,040 --> 00:47:05,360
Yes. I promise you
they're cooked enough.

1103
00:47:05,440 --> 00:47:07,920
The last thing we want
is for the knife to go

1104
00:47:08,000 --> 00:47:10,800
in the middle of that tart
and the custard oozes out.

1105
00:47:10,880 --> 00:47:11,840
We need those in.

1106
00:47:11,920 --> 00:47:14,800
So, the custard really needs
to be set in this dessert.

1107
00:47:14,880 --> 00:47:16,840
I know, mum.
I know, I know.

1108
00:47:16,920 --> 00:47:18,960
I'm working
on the same programme as you.

1109
00:47:19,040 --> 00:47:21,160
OK, now if you want
to carry them gently over

1110
00:47:21,240 --> 00:47:22,200
and I'll open the oven.

1111
00:47:22,280 --> 00:47:23,240
OK.

1112
00:47:23,320 --> 00:47:24,600
We are running out of time.

1113
00:47:24,680 --> 00:47:26,320
Because one side's a bit.
Hang on, put it back down.

1114
00:47:26,400 --> 00:47:28,000
Put it back down.
Put it back down.

1115
00:47:28,080 --> 00:47:29,760
I'll get a new tray for it.
Why?

1116
00:47:29,840 --> 00:47:31,480
Because it's door
dripping underneath.

1117
00:47:31,560 --> 00:47:32,720
Get it out for a second.
Really?

1118
00:47:32,800 --> 00:47:33,760
Yeah.

1119
00:47:33,840 --> 00:47:35,000
20 minutes to go.

1120
00:47:35,080 --> 00:47:37,240
Will your dessert save you?
Come on.

1121
00:47:39,040 --> 00:47:42,800
Simone Viviana are doing
a maritozzi with pistachio.

1122
00:47:42,880 --> 00:47:45,920
So, brioche, you cut in half

1123
00:47:46,000 --> 00:47:48,080
and you open
and then you fill it with cream.

1124
00:47:48,160 --> 00:47:51,320
You want it full of air
like a little cloud.

1125
00:47:51,400 --> 00:47:53,400
Baby, I am doing
the pistachio cream...

1126
00:47:53,480 --> 00:47:54,440
Yeah.

1127
00:47:54,520 --> 00:47:58,320
..that is gonna go
at the bottom of the bun.

1128
00:47:58,400 --> 00:47:59,760
We hope that our guests

1129
00:47:59,840 --> 00:48:01,880
will get a hit on the face

1130
00:48:01,960 --> 00:48:03,360
with the pistachio.

1131
00:48:03,440 --> 00:48:05,880
Amore, I'm very proud of this.

1132
00:48:08,000 --> 00:48:09,120
Very good.

1133
00:48:09,200 --> 00:48:10,720
With dessert, we've been doing

1134
00:48:10,800 --> 00:48:12,320
very, very well

1135
00:48:12,400 --> 00:48:14,440
and we really hope that tonight,

1136
00:48:14,520 --> 00:48:17,760
dessert is gonna be
our redemption again.

1137
00:48:17,840 --> 00:48:20,200
Do you know what maritozzo is, baby?

1138
00:48:20,280 --> 00:48:23,320
No.
Shame on you.

1139
00:48:23,400 --> 00:48:27,080
Mike and peace
are creating cannoli tower

1140
00:48:27,160 --> 00:48:29,440
with miso and yuzu custards.

1141
00:48:29,520 --> 00:48:32,400
Pete, we didn't cut the towers
short enough.

1142
00:48:32,480 --> 00:48:33,600
They're actually too big.

1143
00:48:33,680 --> 00:48:34,640
Oh, my god.

1144
00:48:34,720 --> 00:48:36,520
We didn't make them right size.

1145
00:48:36,600 --> 00:48:37,960
We are not gonna have enough

1146
00:48:38,040 --> 00:48:40,680
cannolis to finish
all of those towers.

1147
00:48:40,760 --> 00:48:42,120
Alright.

1148
00:48:42,200 --> 00:48:43,320
Do you really want to cut it?

1149
00:48:43,400 --> 00:48:44,360
Yeah.

1150
00:48:44,440 --> 00:48:47,400
(TENSE MUSIC)

1151
00:48:50,320 --> 00:48:52,360
That looks like surgery.

1152
00:48:52,440 --> 00:48:55,120
King of cannoli might
be losing his crown, mate.

1153
00:48:55,200 --> 00:48:56,640
That's alright.

1154
00:48:56,720 --> 00:48:58,000
We're just gonna put...

1155
00:48:58,080 --> 00:48:59,200
Pop two on top.

1156
00:48:59,280 --> 00:49:00,320
The power of the cannoli king,

1157
00:49:00,400 --> 00:49:01,960
he just thinks
on his feet like that.

1158
00:49:05,720 --> 00:49:08,920
Oh, this oven's
not turned up at the top, is it?

1159
00:49:09,000 --> 00:49:10,600
It's on. It's flashing.

1160
00:49:10,680 --> 00:49:12,080
Wait, what's on,
sorry, what's it on?

1161
00:49:12,160 --> 00:49:13,680
It just heating up to this 200.

1162
00:49:13,760 --> 00:49:15,720
You've moved it to 200.
OK, alright.

1163
00:49:15,800 --> 00:49:18,320
So, Janey and Maddie
are doing gin and tonic tarts

1164
00:49:18,400 --> 00:49:21,440
with vanilla bean
and juniper ice cream.

1165
00:49:21,520 --> 00:49:23,280
These are our candied lemons.

1166
00:49:23,360 --> 00:49:25,000
Put these in the oven.

1167
00:49:25,080 --> 00:49:27,680
If they don't cook
the tarts quickly,

1168
00:49:27,760 --> 00:49:29,360
we may not have dessert at all.

1169
00:49:29,440 --> 00:49:32,000
Really gonna take the tarts
out at the last second.

1170
00:49:32,080 --> 00:49:34,320
Ten minutes to go.

1171
00:49:34,400 --> 00:49:36,960
Janey and Maddie
are a bit hectic right now.

1172
00:49:37,040 --> 00:49:38,240
Mum, this is not on.

1173
00:49:38,320 --> 00:49:39,560
This could be really good for us.

1174
00:49:39,640 --> 00:49:43,560
We need to hold onto that lead
to cook against the weakest team.

1175
00:49:43,640 --> 00:49:45,440
They look great.

1176
00:49:45,520 --> 00:49:47,320
It's construction time.

1177
00:49:47,400 --> 00:49:50,200
So, for our baklava cake,
we've got our cake,

1178
00:49:50,280 --> 00:49:52,080
we've got our cream cheese icing,

1179
00:49:52,160 --> 00:49:56,000
another layer of cake,
a little bit more icing,

1180
00:49:56,080 --> 00:49:59,440
purely just to stick
the baklava lid onto.

1181
00:50:00,800 --> 00:50:02,040
Wow.

1182
00:50:02,120 --> 00:50:03,320
We can tidy that up anyways.
Yeah, yeah, OK.

1183
00:50:03,400 --> 00:50:04,880
That looks great.

1184
00:50:04,960 --> 00:50:07,040
Do you want me to pop a few
of these rose pedals on?

1185
00:50:07,120 --> 00:50:08,360
Yep.

1186
00:50:08,440 --> 00:50:10,160
Five minutes left. Come on.

1187
00:50:10,240 --> 00:50:12,080
Let's go. Alright.
OK.

1188
00:50:12,160 --> 00:50:16,840
We cannot afford not even one
little mistake on this maritozzi.

1189
00:50:16,920 --> 00:50:20,520
We really want to climb
the ladder up.

1190
00:50:21,800 --> 00:50:24,920
I'm putting the pistachio cream
on the bottom

1191
00:50:25,000 --> 00:50:27,080
and the whip cream on top.

1192
00:50:27,160 --> 00:50:29,920
So, like, the pistachio
is gonna be kind of like a surprise.

1193
00:50:31,400 --> 00:50:32,960
We got it.
We got it. We got it.

1194
00:50:35,240 --> 00:50:36,560
Oh, that one's looking beautiful.

1195
00:50:36,640 --> 00:50:37,800
I can probably even take that out.

1196
00:50:37,880 --> 00:50:40,120
OK, go.

1197
00:50:40,200 --> 00:50:42,200
We are pushing this to the wire.

1198
00:50:42,280 --> 00:50:44,320
Taking the tarts out of the oven.

1199
00:50:44,400 --> 00:50:47,840
It looks like the custard is set,
which is amazing.

1200
00:50:47,920 --> 00:50:49,480
So, get a spatula.
Need to take it off there.

1201
00:50:49,560 --> 00:50:51,200
Yep, yep.

1202
00:50:51,280 --> 00:50:52,760
Do it really gently, darling.

1203
00:50:53,960 --> 00:50:55,600
Oh, it's gonna crack.

1204
00:50:55,680 --> 00:50:56,640
Mum, mum, mum, I'll hold it.

1205
00:50:56,720 --> 00:50:59,000
No, no, no, no.
I need to pull the paper off.

1206
00:50:59,080 --> 00:51:00,360
No, leave the paper.

1207
00:51:00,440 --> 00:51:01,840
We've got bigger issues
in the paper.

1208
00:51:03,080 --> 00:51:04,280
Oh, my goodness.

1209
00:51:04,360 --> 00:51:06,440
Maddie, I forgot about the lemons.

1210
00:51:06,520 --> 00:51:08,080
Oh, my god.

1211
00:51:09,360 --> 00:51:13,240
Pete, I see Janey and Maddie
have got a hot mess at the moment.

1212
00:51:13,320 --> 00:51:15,120
I think we are just gonna
have to pick the best ones.

1213
00:51:15,200 --> 00:51:17,080
We are gonna
have to put two on each top.

1214
00:51:17,160 --> 00:51:18,200
We can't use burnt ones.
Yep.

1215
00:51:18,280 --> 00:51:19,240
That's OK, no, that's all good.

1216
00:51:22,600 --> 00:51:24,080
Simone.
Oi.

1217
00:51:24,160 --> 00:51:25,560
Don't that look a little bit dry?

1218
00:51:25,640 --> 00:51:28,360
Amore, the only dry thing
is your sense of humour today.

1219
00:51:28,440 --> 00:51:30,640
I know.

1220
00:51:30,720 --> 00:51:33,240
Only one minute remaining.
Let's go.

1221
00:51:33,320 --> 00:51:36,560
It looks amazing.
Looks better than I hoped for.

1222
00:51:36,640 --> 00:51:39,960
We are putting pistachio
nuts on top.

1223
00:51:41,760 --> 00:51:42,800
I'm just gonna
give it a bit of a dust.

1224
00:51:42,880 --> 00:51:44,560
Yep, go for it.

1225
00:51:44,640 --> 00:51:47,120
This ice cream's looking good.

1226
00:51:48,400 --> 00:51:49,760
Careful.
Look, what you've just done.

1227
00:51:49,840 --> 00:51:51,440
Well, you do it.
Well, you do it. OK, I see.

1228
00:51:51,520 --> 00:51:52,480
Can you pick that off?
Pick that off.

1229
00:51:52,560 --> 00:51:53,720
Yes, you do the others, quick.

1230
00:51:53,800 --> 00:51:58,800
Ten, nine, eight, seven, six...

1231
00:51:58,880 --> 00:52:00,400
Um, oh.

1232
00:52:00,480 --> 00:52:01,640
Are all the sauces on?

1233
00:52:01,720 --> 00:52:03,440
Yep.

1234
00:52:03,520 --> 00:52:08,840
..five, four, three,
two, one.

1235
00:52:08,920 --> 00:52:11,640
Stop cooking time's up.

1236
00:52:11,720 --> 00:52:13,200
Step away from your benches.

1237
00:52:13,280 --> 00:52:15,480
My goodness. Well done.

1238
00:52:17,360 --> 00:52:18,600
I can't believe it.

1239
00:52:18,680 --> 00:52:19,760
We got it done.

1240
00:52:19,840 --> 00:52:20,800
Oh, my goodness.

1241
00:52:20,880 --> 00:52:23,000
That was a hard push.

1242
00:52:23,080 --> 00:52:24,120
That's probably the most

1243
00:52:24,200 --> 00:52:25,840
impressive looking dessert
we've made.

1244
00:52:25,920 --> 00:52:26,880
We're on top.

1245
00:52:26,960 --> 00:52:28,040
Hopefully keep it that way.

1246
00:52:30,960 --> 00:52:33,120
Pete, you're still
the cannoli king in my eyes.

1247
00:52:33,200 --> 00:52:34,320
I don't care what they say.

1248
00:52:34,400 --> 00:52:35,800
You're full of cream.

1249
00:52:35,880 --> 00:52:37,800
(LAUGHS)

1250
00:52:37,880 --> 00:52:39,160
Honestly, I'm very happy
with the flavour.

1251
00:52:39,240 --> 00:52:40,240
Yeah.

1252
00:52:41,840 --> 00:52:43,080
Amore, let's hope.

1253
00:52:43,160 --> 00:52:45,200
Yeah. Let's hope.

1254
00:52:45,280 --> 00:52:46,240
Thank you. Teams.

1255
00:52:46,320 --> 00:52:48,000
It was nonstop action
in your kitchens.

1256
00:52:48,080 --> 00:52:49,480
We love to see that.

1257
00:52:49,560 --> 00:52:51,640
You've made your desserts.

1258
00:52:51,720 --> 00:52:54,200
Now, join us
at the table to try 'em.

1259
00:52:54,280 --> 00:52:55,440
Careful, careful, careful.

1260
00:52:55,520 --> 00:52:56,960
Steady hands.

1261
00:52:57,040 --> 00:52:59,040
I've got steady hands, Pete.
Yeah.

1262
00:52:59,120 --> 00:53:01,040
OK, let's go.

1263
00:53:01,120 --> 00:53:03,400
We really hope that this dessert

1264
00:53:03,480 --> 00:53:06,600
will bring us up there
to get advantage

1265
00:53:06,680 --> 00:53:07,800
on the semifinal.

1266
00:53:09,720 --> 00:53:12,560
We need this to help us
to win the competition.

1267
00:53:12,640 --> 00:53:14,680
We need to get it, baby.

1268
00:53:16,560 --> 00:53:18,520
(SOFT INSTRUMENTAL MUSIC)

1269
00:53:19,760 --> 00:53:24,360
Thank you for this
beautiful banquet of desserts.

1270
00:53:24,440 --> 00:53:27,440
So, let's find out how you all did.

1271
00:53:27,520 --> 00:53:31,480
Let's start with Caz and Fergus's

1272
00:53:31,560 --> 00:53:34,400
pistachio and saffron baklava cake.

1273
00:53:35,760 --> 00:53:37,000
Wow.

1274
00:53:37,080 --> 00:53:39,640
Hopefully there's
a really good chance for us

1275
00:53:39,720 --> 00:53:41,440
to get a top position
in the semifinal.

1276
00:53:45,160 --> 00:53:47,200
Well, bon appetit.

1277
00:53:47,280 --> 00:53:48,520
(LAUGHTER)
Merci.

1278
00:53:50,000 --> 00:53:51,280
I don't even know where to start.

1279
00:54:00,040 --> 00:54:01,720
It is nice.

1280
00:54:01,800 --> 00:54:04,360
It is very hard to eat.

1281
00:54:04,440 --> 00:54:06,840
I probably
would've wanted the cake bits

1282
00:54:06,920 --> 00:54:08,400
to maybe be sliced a bit thinner

1283
00:54:08,480 --> 00:54:10,960
and maybe drizzle
with some of that sort of syrup

1284
00:54:11,040 --> 00:54:13,160
that reminds you of baklava.

1285
00:54:13,240 --> 00:54:16,160
Do feel like the cake
was a little bit out of balance.

1286
00:54:16,240 --> 00:54:19,240
I reckon half of this of the cake
with the crispness

1287
00:54:19,320 --> 00:54:21,960
wouldn't be just perfect to go
through with the fork,

1288
00:54:22,040 --> 00:54:24,240
but overall
the presentation was wow.

1289
00:54:24,320 --> 00:54:25,760
So, well done.

1290
00:54:27,080 --> 00:54:30,280
Now, for the cannoli king,

1291
00:54:30,360 --> 00:54:34,200
Mike and Pete's cannoli tower

1292
00:54:34,280 --> 00:54:36,400
with miso and yuzu custards.

1293
00:54:38,120 --> 00:54:39,440
I'm feeling nervous.

1294
00:54:39,520 --> 00:54:42,040
People are gonna be thinking,
they're gonna be tasting

1295
00:54:42,120 --> 00:54:46,400
this beautiful creamy sweet feeling
where with doing Asian fusion,

1296
00:54:46,480 --> 00:54:49,200
it's a risk
and it can go terribly wrong.

1297
00:54:51,440 --> 00:54:54,160
The tower of cannoli look majestic.

1298
00:54:54,240 --> 00:54:55,800
Absolutely fantastic.

1299
00:54:55,880 --> 00:54:58,720
Honestly,
presentation wise is a ten.

1300
00:54:58,800 --> 00:55:00,000
Cheers.

1301
00:55:03,920 --> 00:55:06,880
(SUSPENSEFUL MUSIC)

1302
00:55:13,880 --> 00:55:16,280
Um, I thought the filling
on both of them

1303
00:55:16,360 --> 00:55:17,840
was just beautiful.

1304
00:55:17,920 --> 00:55:20,680
The texture was gorgeous
and the presentation,

1305
00:55:20,760 --> 00:55:24,200
I've never seen
a cannoli tower before.

1306
00:55:24,280 --> 00:55:26,400
Stunning. Well done.

1307
00:55:26,480 --> 00:55:31,200
Yuzu one is not
as good as the miso I'd say.

1308
00:55:31,280 --> 00:55:34,200
It doesn't feel like it works for me
in the cannoli,

1309
00:55:34,280 --> 00:55:37,760
but your cannolis
are just really fantastic.

1310
00:55:37,840 --> 00:55:40,440
So, would you say he lives up
to the name of Cannoli King?

1311
00:55:40,520 --> 00:55:42,560
Absolutely. Mm-hm.

1312
00:55:42,640 --> 00:55:45,440
Phew.
Very happy, Pete.

1313
00:55:45,520 --> 00:55:46,720
Janey's bent her knee

1314
00:55:46,800 --> 00:55:48,000
to the king of cannoli

1315
00:55:48,080 --> 00:55:49,120
and rightly and so.

1316
00:55:49,200 --> 00:55:52,400
The cannoli shell was impeccable.

1317
00:55:52,480 --> 00:55:57,080
It was honestly, it was melting
in the mouth was a great effort.

1318
00:55:57,160 --> 00:55:58,720
Well done, guys.

1319
00:55:58,800 --> 00:55:59,760
Amazing.

1320
00:55:59,840 --> 00:56:01,520
I'm so pleased, like,

1321
00:56:01,600 --> 00:56:02,840
I think we might be on the top

1322
00:56:02,920 --> 00:56:04,080
of the leaderboard.

1323
00:56:05,400 --> 00:56:07,400
Let's try the next dish.

1324
00:56:07,480 --> 00:56:13,120
Simone and Viviana's
maritozzi al pistachio.

1325
00:56:15,200 --> 00:56:20,840
Maritozzo
is a little sweet bun topped

1326
00:56:20,920 --> 00:56:23,960
with cream vanilla flavours in it

1327
00:56:24,040 --> 00:56:25,440
and pistachio cream on top.

1328
00:56:25,520 --> 00:56:27,040
Looks lovely.

1329
00:56:27,120 --> 00:56:30,160
Dessert has saved us
in the past before,

1330
00:56:30,240 --> 00:56:31,560
so we really hope that dessert

1331
00:56:31,640 --> 00:56:33,800
is gonna save us again tonight.

1332
00:56:33,880 --> 00:56:35,320
It's gonna maybe give us this kick

1333
00:56:35,400 --> 00:56:38,080
to be at the top.

1334
00:56:38,160 --> 00:56:39,400
Smash this.

1335
00:56:45,880 --> 00:56:47,880
I was a little bit surprised.

1336
00:56:47,960 --> 00:56:49,680
It really is an afternoon tea

1337
00:56:49,760 --> 00:56:51,800
rather than a banquet dessert.

1338
00:56:54,440 --> 00:56:56,320
Janey, you finished already.

1339
00:56:56,400 --> 00:56:58,560
(LAUGHS)

1340
00:56:58,640 --> 00:57:01,480
I've had eloquent sufficiency
as my mother would say.

1341
00:57:03,040 --> 00:57:04,440
That filling was amazing.

1342
00:57:04,520 --> 00:57:05,600
So, um...

1343
00:57:05,680 --> 00:57:08,200
Yeah, elegant and a lovely
little dessert for me.

1344
00:57:08,280 --> 00:57:09,520
Well done.

1345
00:57:09,600 --> 00:57:11,520
Love that.

1346
00:57:11,600 --> 00:57:16,000
I could picture myself
in a cafe in Italy

1347
00:57:16,080 --> 00:57:19,120
having an espresso eating this.

1348
00:57:20,600 --> 00:57:23,880
It was perfect and I could eat
that day in, day out.

1349
00:57:23,960 --> 00:57:25,120
Thank you.
Grazie.

1350
00:57:25,200 --> 00:57:27,160
Thank you, Mikey.
You're welcome.

1351
00:57:27,240 --> 00:57:29,680
It tastes like a bread roll
rather than dessert.

1352
00:57:31,280 --> 00:57:32,480
Hectic.

1353
00:57:32,560 --> 00:57:34,040
It's a little bit dense down
the bottom.

1354
00:57:34,120 --> 00:57:37,040
Would've probably liked
a bit more cream,

1355
00:57:37,120 --> 00:57:39,040
yeah, I was a little bit
disappointed.

1356
00:57:40,640 --> 00:57:42,320
I feel you might have some problem

1357
00:57:42,400 --> 00:57:43,800
with your taste buds.

1358
00:57:46,320 --> 00:57:48,720
Buddy. Are you right?

1359
00:57:48,800 --> 00:57:50,560
Maybe I could
have had a little expresso

1360
00:57:50,640 --> 00:57:51,600
on the side to dip it in.

1361
00:57:51,680 --> 00:57:53,200
That would be good.

1362
00:57:53,280 --> 00:57:54,600
I don't need that.

1363
00:57:57,400 --> 00:57:58,560
You know what?

1364
00:57:58,640 --> 00:58:00,480
I'm looking at the tart

1365
00:58:00,560 --> 00:58:04,360
of Maddie and Janey
doesn't look that appealing.

1366
00:58:04,440 --> 00:58:07,800
Maybe this is Janey last attempt

1367
00:58:07,880 --> 00:58:10,480
to distract everybody else

1368
00:58:10,560 --> 00:58:12,880
from her dessert.

1369
00:58:12,960 --> 00:58:13,920
OK.

1370
00:58:14,000 --> 00:58:16,680
Finally, Janey and Maddie's

1371
00:58:16,760 --> 00:58:18,800
Gin and tonic tart

1372
00:58:18,880 --> 00:58:21,040
with vanilla bean
and juniper ice cream.

1373
00:58:23,000 --> 00:58:25,160
I feel like everything
that could go wrong

1374
00:58:25,240 --> 00:58:28,240
in this dessert
has gone wrong today.

1375
00:58:28,320 --> 00:58:31,560
But I'm really proud that mum
and I have pushed and pushed

1376
00:58:31,640 --> 00:58:33,680
to get these tarts cooked

1377
00:58:33,760 --> 00:58:36,360
and we think the plate
looks beautiful.

1378
00:58:36,440 --> 00:58:38,480
We just hope that the judges
love the taste.

1379
00:58:40,560 --> 00:58:43,040
Janey and Maddie's
gin and tonic tart.

1380
00:58:43,120 --> 00:58:45,760
It looks a bit like something
you'd cook on a Wednesday night.

1381
00:58:45,840 --> 00:58:47,640
Definitely something
you'll cook on a Wednesday night.

1382
00:58:47,720 --> 00:58:50,680
(INSTRUMENTAL MUSIC)

1383
00:58:55,720 --> 00:58:56,720
Oh.

1384
00:58:58,320 --> 00:58:59,880
Hands up I'm not driving home.

1385
00:59:08,920 --> 00:59:12,280
I do feel like there
was way too much flavour of alcohol.

1386
00:59:12,360 --> 00:59:13,360
You need to taste it

1387
00:59:13,440 --> 00:59:15,640
if you say
it's gin's in the dessert.

1388
00:59:18,640 --> 00:59:20,840
I do think the base
is a little under.

1389
00:59:20,920 --> 00:59:23,400
Yeah, I'm the same.

1390
00:59:23,480 --> 00:59:25,360
The pastry,
it was all over the place

1391
00:59:25,440 --> 00:59:27,760
as in texture wise and cooking time.

1392
00:59:29,280 --> 00:59:31,320
The side kind of overcooked

1393
00:59:31,400 --> 00:59:34,040
while the bottom was undercooked.

1394
00:59:35,520 --> 00:59:39,160
Janey is excellent
for giving out critiques

1395
00:59:39,240 --> 00:59:41,800
and really good at nit picking.

1396
00:59:41,880 --> 00:59:44,960
She's not good
at receiving critiques,

1397
00:59:45,040 --> 00:59:46,040
you know what I mean?

1398
00:59:47,800 --> 00:59:49,120
I totally disagree.

1399
00:59:50,560 --> 00:59:53,040
I think the pastry underneath
is actually perfect.

1400
00:59:53,120 --> 00:59:55,520
That's the way we love to make it.

1401
00:59:55,600 --> 00:59:57,840
Pastry was undercooked can confirm.

1402
00:59:59,440 --> 01:00:02,360
I think out of all of the dessert
we had tonight,

1403
01:00:02,440 --> 01:00:04,320
like, this was probably the weakest.

1404
01:00:07,600 --> 01:00:09,440
I'm feeling really disappointed

1405
01:00:09,520 --> 01:00:13,000
that sort of it was a very
sledgehammer review.

1406
01:00:13,080 --> 01:00:16,520
It was like, "This isn't good,
this isn't good, this isn't good,"

1407
01:00:16,600 --> 01:00:21,200
but, you know, don't really care
at this particular point in time.

1408
01:00:21,280 --> 01:00:22,280
At the end of the day,

1409
01:00:22,360 --> 01:00:25,320
the judges are the one
that makes the decisions.

1410
01:00:25,400 --> 01:00:27,480
Interesting little day, wasn't it?

1411
01:00:27,560 --> 01:00:28,560
Great fun.

1412
01:00:41,040 --> 01:00:42,680
Everyone's now tried a main

1413
01:00:42,760 --> 01:00:45,080
and a dessert offering
from all of us.

1414
01:00:45,160 --> 01:00:48,880
It's now up to the judges to decide
what was best and who is first,

1415
01:00:48,960 --> 01:00:51,680
second, third, and fourth
heading into the semifinals.

1416
01:00:53,000 --> 01:00:54,600
I do not want to go

1417
01:00:54,680 --> 01:00:57,560
against Caz and Fergus
on semifinal.

1418
01:00:57,640 --> 01:00:59,880
They're dangerous, man.

1419
01:00:59,960 --> 01:01:01,280
We do not want to face

1420
01:01:01,360 --> 01:01:03,160
Simone and Viviana.

1421
01:01:03,240 --> 01:01:06,560
They are the team to beat
in this competition.

1422
01:01:06,640 --> 01:01:07,680
Yeah.

1423
01:01:07,760 --> 01:01:11,840
Teams, today
you gave us fantastic minds

1424
01:01:11,920 --> 01:01:14,080
and wonderful desserts.

1425
01:01:14,160 --> 01:01:16,200
The top team will compete

1426
01:01:16,280 --> 01:01:20,480
in one semifinal
against today's bottom ranked team

1427
01:01:20,560 --> 01:01:22,360
and teams two and three

1428
01:01:22,440 --> 01:01:24,160
will go head to head

1429
01:01:24,240 --> 01:01:26,160
in the other semifinal.

1430
01:01:26,240 --> 01:01:29,320
I'd like to cook against
Janey and Maddie in a semifinal.

1431
01:01:29,400 --> 01:01:31,840
We'd have a good chance
against those two.

1432
01:01:31,920 --> 01:01:36,640
Plus the top two teams today

1433
01:01:36,720 --> 01:01:41,160
will also have an advantage
in their semifinal cooks.

1434
01:01:41,240 --> 01:01:46,120
You will receive an extra
five minutes for each course.

1435
01:01:46,200 --> 01:01:48,960
That could make
all the difference, yeah?

1436
01:01:49,040 --> 01:01:51,800
Simone and Viviana,
we're gonna start with you.

1437
01:01:51,880 --> 01:01:56,000
Lasagne with orange and fennel
salad and broccolini.

1438
01:01:57,800 --> 01:02:01,040
I think you got
some great flavour into that ragu.

1439
01:02:01,120 --> 01:02:04,760
Broccolini, a little bit overcooked,
a little bit sad.

1440
01:02:06,600 --> 01:02:09,800
Mike and Pete, your banquet main was

1441
01:02:09,880 --> 01:02:13,120
sesame ginger chicken
and truffle fried rice.

1442
01:02:13,200 --> 01:02:15,080
I think the chicken was delicious.

1443
01:02:15,160 --> 01:02:17,400
The ginger really came through,

1444
01:02:17,480 --> 01:02:21,960
but the rice was probably not fried
in a hot enough pan.

1445
01:02:23,600 --> 01:02:28,960
Janey and Maddie, ocean trout
with parsley and macadamia crumb.

1446
01:02:30,360 --> 01:02:31,680
The trout was perfectly cooked.

1447
01:02:34,080 --> 01:02:36,880
The crust over the top
was a great texture.

1448
01:02:36,960 --> 01:02:40,280
I really enjoyed also the leeks.

1449
01:02:40,360 --> 01:02:42,920
They were melting in the mouth.

1450
01:02:43,000 --> 01:02:48,840
Caz and Fergus, spice lamb shoulder
with Middle Eastern sides.

1451
01:02:50,440 --> 01:02:55,120
The lamb was succulent,
spicy, delicious.

1452
01:02:55,200 --> 01:02:57,360
That was restaurant quality to me.

1453
01:02:57,440 --> 01:02:59,880
You're here to play.
You guys are here to play.

1454
01:02:59,960 --> 01:03:02,240
Get out. Restaurant quality.

1455
01:03:02,320 --> 01:03:04,480
Don't know
what restaurants Colin's eating at,

1456
01:03:04,560 --> 01:03:06,240
but that's-that's awesome.

1457
01:03:09,480 --> 01:03:11,240
Caz and Fergus
are on top for the main.

1458
01:03:11,320 --> 01:03:14,920
Now, we got dessert,
so bring it on.

1459
01:03:15,000 --> 01:03:17,520
Maritozzi time.

1460
01:03:17,600 --> 01:03:20,880
Alright, for your dessert,
Simone and Viviana,

1461
01:03:20,960 --> 01:03:23,960
you served maritozzi al pistachio.

1462
01:03:25,720 --> 01:03:30,640
The flavour combination
and the intensity of the pistachio

1463
01:03:30,720 --> 01:03:33,560
I think was wonderful.

1464
01:03:33,640 --> 01:03:39,240
I wanted more,
but this was a lesson in baking.

1465
01:03:39,320 --> 01:03:40,320
Thank you, chef.

1466
01:03:40,400 --> 01:03:41,840
So, for your banquet tonight,

1467
01:03:45,240 --> 01:03:46,840
we score your entire meal...

1468
01:03:46,920 --> 01:03:48,880
(SUSPENSEFUL MUSIC)

1469
01:03:50,880 --> 01:03:52,120
..30 out of 40.

1470
01:03:52,200 --> 01:03:54,120
30.

1471
01:03:54,200 --> 01:03:57,000
30 is a good score,
but definitely beatable.

1472
01:03:57,080 --> 01:03:59,520
Mike and Pete
for your banquet dessert,

1473
01:03:59,600 --> 01:04:01,720
you served cannoli tower

1474
01:04:01,800 --> 01:04:05,760
with miso and yuzu custard,
like, wow.

1475
01:04:05,840 --> 01:04:09,800
Like, you get that tower at a party,
you know it's a party.

1476
01:04:09,880 --> 01:04:11,240
The king of cannoli

1477
01:04:11,320 --> 01:04:14,160
and I think you should keep
that crown for-for sure.

1478
01:04:14,240 --> 01:04:16,200
Those cannolis
were absolutely delicious.

1479
01:04:16,280 --> 01:04:19,080
The king and I say
whoop-whoop,

1480
01:04:19,160 --> 01:04:20,560
whoop-whoop, whoop-whoop.

1481
01:04:22,600 --> 01:04:25,760
For your banquet tonight
we score your entire meal...

1482
01:04:25,840 --> 01:04:27,600
(SUSPENSEFUL MUSIC)

1483
01:04:27,680 --> 01:04:29,720
..31 out of 40.

1484
01:04:29,800 --> 01:04:30,800
Thank you.

1485
01:04:33,200 --> 01:04:34,840
Oh, my god.
Wicked.

1486
01:04:34,920 --> 01:04:37,440
That puts us ahead of the Italians.

1487
01:04:37,520 --> 01:04:39,560
I'm so happy, Pete, so happy.

1488
01:04:41,240 --> 01:04:42,840
Hopefully we'll be cooking versus

1489
01:04:42,920 --> 01:04:45,000
Janey and Maddie in the semifinal.

1490
01:04:45,080 --> 01:04:46,200
They'd be easy to beat,

1491
01:04:46,280 --> 01:04:48,560
especially
if we get the time advantage.

1492
01:04:48,640 --> 01:04:51,080
Janey and Maddie,

1493
01:04:51,160 --> 01:04:55,120
for dessert you served
gin and tonic tart.

1494
01:04:55,200 --> 01:04:59,280
The pastry was slightly
undercooked on the bottom,

1495
01:04:59,360 --> 01:05:02,960
the custards,
that lemon gin and tonic.

1496
01:05:03,040 --> 01:05:06,040
I think you just went a bit too far
with the booze.

1497
01:05:07,400 --> 01:05:09,800
The gin was very overpowering,

1498
01:05:09,880 --> 01:05:11,120
but do you know what, ladies?

1499
01:05:11,200 --> 01:05:12,320
There was a time, I didn't think

1500
01:05:12,400 --> 01:05:13,880
we were gonna get anything up

1501
01:05:13,960 --> 01:05:15,440
and we'd just be drinking
gin and tonics.

1502
01:05:18,760 --> 01:05:20,200
We score your entire meal...

1503
01:05:20,280 --> 01:05:22,240
(SUSPENSEFUL MUSIC)

1504
01:05:22,320 --> 01:05:23,920
..25 out of 40.

1505
01:05:27,080 --> 01:05:28,280
That was painful.

1506
01:05:30,880 --> 01:05:34,280
So, with one team left to score,

1507
01:05:34,360 --> 01:05:37,360
Mike and Pete, you currently sit top

1508
01:05:37,440 --> 01:05:42,320
with 31 points and in last place,

1509
01:05:42,400 --> 01:05:44,960
Janey and Maddie, with 25.

1510
01:05:46,200 --> 01:05:50,800
Caz and Fergus, for dessert,

1511
01:05:50,880 --> 01:05:54,360
you prepared pistachio
and saffron baklava cake.

1512
01:05:55,800 --> 01:06:00,360
I think that cake at the bottom
could have been half the size,

1513
01:06:00,440 --> 01:06:04,360
but the baklava top, wow.

1514
01:06:04,440 --> 01:06:05,560
The cake, a good flavour.

1515
01:06:05,640 --> 01:06:09,040
I actually like the texture
and I love that orange syrup

1516
01:06:09,120 --> 01:06:11,720
but your ratios
were-were out of line.

1517
01:06:12,960 --> 01:06:14,920
For your banquet tonight

1518
01:06:15,000 --> 01:06:17,440
we give your entire meal
the score of...

1519
01:06:17,520 --> 01:06:20,480
(SUSPENSEFUL MUSIC)

1520
01:06:24,360 --> 01:06:25,320
..32.

1521
01:06:25,400 --> 01:06:28,080
(CHEERFUL MUSIC)

1522
01:06:28,160 --> 01:06:30,800
Which means tonight's top team

1523
01:06:30,880 --> 01:06:32,120
is Caz and Fergus.

1524
01:06:32,200 --> 01:06:34,160
(CHEERS AND APPLAUSE)

1525
01:06:36,960 --> 01:06:38,840
Unreal. Number one.

1526
01:06:38,920 --> 01:06:40,040
Who'd have thought of it?

1527
01:06:40,120 --> 01:06:41,120
Oh, let's go.

1528
01:06:42,800 --> 01:06:45,240
Now, we know
the semi-final matchups.

1529
01:06:45,320 --> 01:06:46,960
Caz and Fergus,

1530
01:06:47,040 --> 01:06:49,080
you'll be facing Janey and Maddie

1531
01:06:49,160 --> 01:06:50,880
and going into the semifinal

1532
01:06:50,960 --> 01:06:52,960
with an advantage.

1533
01:06:53,040 --> 01:06:54,520
Mike and Pete,

1534
01:06:54,600 --> 01:06:58,120
you'll be facing Simone
and Viviana.

1535
01:06:58,200 --> 01:06:59,280
Yeah, so the modern Italians

1536
01:06:59,360 --> 01:07:01,120
are gonna be facing
the traditional Italians.

1537
01:07:02,600 --> 01:07:05,840
And you will carry
a crucial advantage too.

1538
01:07:05,920 --> 01:07:09,160
I'm happy that our Italian ancestors

1539
01:07:09,240 --> 01:07:12,000
got the advantage
because they will need it.

1540
01:07:12,080 --> 01:07:14,040
(LAUGHTER)

1541
01:07:16,520 --> 01:07:17,920
Brilliant.

1542
01:07:18,000 --> 01:07:20,080
We'll be cooking
against Janey and Maddie.

1543
01:07:20,160 --> 01:07:23,000
Look out, I can't wait to be there
at the grand final.

1544
01:07:23,080 --> 01:07:24,960
It's gonna be good.

1545
01:07:25,040 --> 01:07:28,360
We have what it takes
to beat Caz and Fergus.

1546
01:07:28,440 --> 01:07:30,520
We want to win this competition.

1547
01:07:30,600 --> 01:07:34,960
How glorious would it be
to be winners of MKR?

1548
01:07:35,040 --> 01:07:37,800
I tell you, I'm excited.
I'm bringing the popcorn.