Welcome to Fesatival.
Back at Festival.
SEPTIMUS CATON (NARRATES): Happy couple, Danielle and Marko
weren't feeling the love in the kitchen...
Like, it's burned.
I'm scrambling at the moment.
..or at the table.
That was just not enough.
And they were left heartbroken with 62 points.
Danielle and, Marko, it means you're on the bottom.
Meanwhile, there was no love lost between Maria and Mark.
Our score always match what we say on the table.
Don't lie.
I'm going.
You really want to let Mark run you out of this competition.
Really?
A storm is brewing in Adelaide...
See so windy.
..as Maria and Bailey hatch a plan...
We have a little surprise.
..to silence Mark once and for all.
You know, when Mark
goes on a little bit of a tangent sometimes
to push the button and hopefully it'll help.
No!
When Mark decides he won't take no for an answer...
Do you reckon I should go check out how they're cooking the meats?
Is it a good idea Mark should go up there?
No! But do we want to see it?
Yes! Yes!
(LAUGHTER) He'll cause chaos in the kitchen.
How are we going, guys?
Hi, Mark.
What is Mark doing here?
And everything else going good?
We're pretty good... What's this one here?
..but you're distracting us a little bit.
Really appreciate you. Goodbye. See you.
(SMOKE ALARM BEEPS) Guys, is that the smoke alarm?
(COUGHS)
Oh, my god. What the hell?
Mark did this. Maria.
(UPBEAT MUSIC)
We're back in South Australia
for our next ultimate instant restaurant in Adelaide
where boss friends Maria and Bailey are bracing for a potential storm.
Bailey.
Maria, Medusa number three.
This is our last opportunity
to show everybody
that we really do have
what it takes to win
My Kitchen Rules.
We have had a lot of people doubt us in the competition
and we need to do everything we can
to make sure we prove them all wrong.
Mark isn't getting any olive branches from us tonight.
We really want to stick it to Mark.
He gives us so much crap
at the table,
so, I really want to shut him up.
I definitely think that our food is gonna be the thing
that finally shuts Mark up after this whole time.
Yeah. Absolutely. No.
Oh, what's here?
What is that? No!
This is gonna be in the middle of the table
to save everybody tonight.
No!
This button is to be used
if Mark keeps talking
and you need to shut him up,
just hit the button
and it'll do the work for you.
Everyone's gonna love us for that.
We definitely deserve some extra points for that.
I think not having Maria Bailey
at the table tonight will just be
a nice night, less drama
and some mediocre food.
No, no, no, no, no, no, no.
Wow. How effective is that? Very.
With their ultimate instant restaurant now set up,
Maria and Bailey have just under four hours
to shop for and prep six dishes
before their guests arrive.
I want to be at the top of the leaderboard this time.
Justin and Will are sitting at the top at a 75,
so, I'm happy with anything over a 76.
We just need to beat them
so, they know that there's competition.
That's all.
Maria and Bailey can definitely cook.
However, I think tonight they want to prove a point
and really want to knock
this out of the park.
They've talked a big game with the way they score,
the way they critique,
so, they better bring it.
This whole tabl has been turning on us recently
since they found out that we strategically scored.
This is a competition.
You've got to use everything that you have.
We are in the top five.
One team is gonna be eliminated at the end of this round
and to get into the semi-finals
would be incredible.
So, tonight we're gonna do that
by delivering amazing Mediterranean inspired menu.
Yaissou.
We'd love some octopus. Octopus.
Yeah, that's good. Oh, yum.
For the entree one,
we are making octopus with fava and spicy salsa verde.
What I like about this entree,
we have a traditional Greek recipe,
but we're also adding a little bit of spiciness in there
with the salsa verde.
We all know about octopus.
It's got to be soft and tender, not soft and mushy,
obviously, it's not our first octopus.
Mark and Tan, they had a great dish
and I'm sure Mark will tell Maria how to do it.
What else would you like?
Can we please have some lovely king prawns?
Yes. Oh, Bailey, they look huge.
They look delicious. Amazing.
For our entree two we have a feta gnocchi
with prawns, bisque, pepper cream and ouzo gel.
I'm hoping the gnocchi to be fluffy like a pillow,
salty with bits of feta inside.
What concerns me about this entree
is this is for me too many things on one plate.
Alright, Maria, we've got a lot to do.
Let's get into it.
OK. Where should we start?
Maria and Bailey absolutely need
to nail this restaurant tonight.
Definitely have targets on their back.
So, everything they put on that plate
needs to be amazing
because they have so much to prove.
So, shall we get some eggs?
Yes, let's get some eggies.
Oh, should we get say three dozen?
Yes. For our first dessert,
we are making a pavlova with Earl Grey ganache
and raspberry and pink peppercorn coulis.
That sounds interesting to me.
I love the Earl Grey ganache,
but saying that it's this mixture of flavours
and I hope they haven't shot themselves in the foot.
Let's get some pistachios. We need this for our second dessert.
For our dessert two
we are making a warm pistachio cookie
with pistachio praline,
caramelised pistachios and vanilla bean ice cream.
So, Maria's Cookie Empire, we've heard a lot about it.
We've heard how good she is,
now she's got to put it on the plate.
Do you guys have a reward card?
Yes, I do. Thank you.
Hopefully, it's gooey in the middle, crisp on the outside,
caramelised pistachios I would pay for this.
With their shopping complete.
Maria and Bailey have just a little over three hours
to prep their six dishes before the guest teams arrive.
So, windy.
OK,
Apron's on. Apron's on.
Are you ready? How you looking? Good.
Yeah. Good. You? Alright. Ready?
Let's do it.
Given that this is our third time
cooking in our house,
I have more confidence 'cause we feel more comfortable.
We've done this before,
but we're also now upping the ante and adding double of everything
so, we really have to be on the ball.
So, Bailey, I'm starting the fish stock
for our lemon veloute for our barramundi for mains.
Yes.
For our main one,
we're cooking barramundi with potato scales,
Mediterranean vegetables and lemon veloute.
Veloute really is like a thickened milk base sauce.
The concerns are the potato scales needs to be crispy
on the top of the fish.
If it's undercooked cook, it's not that great
but that it's gonna be hard.
Maria, where did you get this idea of the potato scales?
So, This is ultimate instant restaurant.
We can't just serve something that you commonly see
and with the feedback that Marko and Danielle had from the judges,
if you don't elevate your dishes now
you are not gonna make it to the semi-finals.
We're definitely banking on Maria and Bailey
to be the ones that are gonna fail
and get us through to the semi-finals.
We've definitely seen some cracks in their foundation in kitchen HQ,
so, I think there's every chance for us
to sneak above them tonight.
So, Bailey, this is gonna form our beef broth
for the red wine jus for our lovely steak
that we have on the menu tonight.
For main two, we're serving scotch fillet
with red wine jus and potato terrine.
The steak needs to be cooked really well,
you can undercook it and you can overcook it,
you have to get it right.
We've got the red wine jus.
You better make sure it's not overly acidic or alcoholy,
make it well and give enough of it.
Wow, that came around quickly,
down to an hour to go until the guest teams arrive.
OK, it's really important to start the pavlovas now,
we need to bake them for an hour.
I'm so glad that Maria
is such a dessert wizard.
I'm gonna be doing all the work.
And I'll help with the presentation.
Oh, my god, look how nice and glossy this meringue is.
Unbelievable.
For our pavlova,
everything needs to be perfect.
You don't want it to crack, you don't want it to collapse.
How many pavlovas are you making? Eight.
Does that give us enough if anything goes wrong?
No, but I'm just positive
that everyone's gonna order the pistachio cookie
because I'm the cookie queen remember.
Considering we have levelled up
in our critiques and our scoring,
I think that the other teams are gonna do exactly the same
and they'll be a little bit more harsh
than we used to.
I know that there is a storm out there,
so, maybe Medusa is coming from Mark.
If he tries to say something bad about us,
Medusa will just...
Turn him to stone 'cause that's what she does, right?
Yes.
So, Medusa's gonna help us out tonight.
Although she is supposed to ward off evil spirits,
so, I hope that Mark just doesn't come.
(UPBEAT MUSIC)
We are currently second on the leaderboard,
which feels good
cause we definitely haven't
had that feeling before.
Which is crazy.
So, we can have a good time in there tonight.
I'm feeling pretty disappointed about last night,
but I definitely feel like
there's still an opportunity for us
to make it to the semi-finals.
I think when the score is 62,
I feel like we've still got a chance.
Tonight, it's history in making.
The battle of Adelaide,
Mark and Tan, Maria and Bailey.
It's like an unstoppable force
meets a movable object.
(LAUGHTER)
(DOORBELL RINGS)
Oh! Oh, my god, they're here.
Oh, my god. Can you believe it?
Do we both look like we've been doing things right?
Yeah. Let me just...
Maybe we can dust some more flour.
It's OK. Let's go.
Let's go.
Hi.
Come in. How are you?
Welcome.
When we walk in, Maria tried to shake my hand
so, I gave her a hug instead.
Maybe I should have just given
a high five, actually
that probably would've been a bit better.
I'll remember for next time.
Oye. Look how beautiful this looks.
Medusa. It's third time, right?
Third time. Wow.
Medusa is dark, majestic,
full of what's the word?
Ambiance. Ambience. Yeah.
Olive branches,
which people might need a few of tonight.
Always olive branches there
to extend at any point if they need.
(LAUGHTER)
Hi, everyone.
Welcome to Medusa again.
Tonight we are all about big flavours.
We're gonna keep it a little bit more simple,
but without losing our true selves.
As we all know, the competition is starting to heat up,
so, we are really taking on the advice from the judges
and hopefully surprise you all tonight.
And lastly...
Lastly...
..we have a little surprise for you.
..we have a little surprise you in the middle of the table.
This surprise is for Mark.
(LAUGHTER) That's nice.
So, you know when Mark
goes on a little bit of a tangent sometimes
and we can't quite get there,
push the button and hopefully that'll help.
Anyway, we got to go.
See you, guys.
What was that about Mark?
I've always said they're pretty rude people,
but that's all good.
Did that have anything to do with last night?
Obviously last night
we're all calling them out about
obviously their strategic scoring
and if they can't handle that,
that's their fault for lying about it.
And for me something like this is like another slap in the face
from 'em being rude.
Mate, you can try to get it under my skin,
but at the end of the day
we're still gonna out cook 'em.
Does this affect your taste buds tonight?
Maybe if the food's not good enough we can just...
For the last time, no!
(LAUGHTER)
(SONG PLAYS IN BACKGROUND)
OK. You ready, mate? You like that?
I love it. Thank you.
(DOORBELL RINGS)
They're here. They're here.
OK.
Bonsoir. Hello.
How're you doing? Hi.
Bit of a deja vu. Thank you very much for inviting us.
Yeah. Oh, ah, welcome back.
Let's do it.
Good evening, bonsoir.
Hey!
How are we all? Good.
Good, good.
So, if you would like to open up your menus, everybody.
Your first option for entree
is an octopus with fava and spicy salsa verde.
For the second entree we have feta gnocchi
with prawns, bisque, pepper cream and ouzo gel.
We've cooked octopus before so we're interested to see
how Maria and Bailey are gonna cook this up.
It will be very, very interested
if they can outdo our nine,
but I don't think they're going to.
For main, your first option is a barramundi with potato scales,
Mediterranean vegetables and a lemon veloute.
And your second option for a main,
it's a scotch fillet with red wine jus
and potato terrine.
Wow. Oh, my gosh.
That looks amazing.
That looks like about 13 people
need to cook this.
I think with Maria and Bailey's menu
being so complicated,
there is so much more room for error.
If you've got three or four things that aren't right,
then they're definitely looking like
they could get a lower score than us.
And for dessert, your first option is a pavlova
with Earl Grey ganache
and raspberry and pink peppercorn coulis.
And for our second dessert option
we have a warm pistachio cookie with pistachio praline,
caramelised pistachios and vanilla bean ice cream.
Finally, we have been waiting to try those.
I hope it's yummy
and exactly how we've seen them
'cause we've done a little bit of research
on the cookies and they look amazing so...
They do.
Should we take your orders?
For entree I'll have the feta gnocchi, please.
The barramundi, please.
The Pavlova, please. Amazing.
I shall have the octopus, the scotch fillet and the cookie.
Danielle and Marko.
For main we'll get this scotch fillet.
And then we'll have to get the cookie for dessert.
The thing that we're most threatened
by, by far, is Maria's cookie
has a cookie business.
And I think it's really brave that she's done that
because if it doesn't turn out well,
yeah, that's not gonna be good for her.
Can we please get the scotch fillet for main, please?
And then for dessert
we'll have your warm pistachio cookie.
Can we please get the octopus and the cookie?
So, we'll grab the octopus and which dessert do you want to do?
Pavlova? Yeah, we'll do the pavlova.
Ooh, unexpected.
I'm surprised that Mark didn't order your cookie
just so that he could critique it so hard
and make you feel bad.
Obviously he thought that
it's gonna be great,
so, he's obviously not gonna order the cookie.
Well, we better get started.
That's right. It's not gonna cook itself right.
That's right. Good luck.
Good luck, guys.
Whoa.
The worst case scenario tonight
would probably be Maria and Bailey out doing Justin and Will,
but I can guarantee
they won't get the highest score.
Game on.
Coming up...
With the table turning against them...
If it's a bit bland,
everyone's gonna find another reason to complain about it.
We are in a vulnerable position.
..Maria and Bailey are out to silence the critics.
Oh, my god.
Beautiful colour, look. Beautiful.
We want to prove that we can end up on the top of the leaderboard.
But will arch rival Mark...
How are we going, guys?
What is Mark doing here?
..see this semi-final dream...
You're distracting us a little bit.
I just want him gone.
..go up in smoke.
Mark did this, Maria.
This is still on. (COUGHS) Oh, my god.
(UPBEAT MUSIC)
In Adelaide,
boss friends Maria and Bailey
are looking to impress their guests
with their two ambitious entrees.
So, we need seven serves of the octopus
and we also need three serves for the gnocchi.
Now, we're at
the ultimate instant restaurant,
it is far more challenging cooking two lots of everything.
It's really stressful.
Bailey, the bisque looks unreal.
It looks beautiful.
I'm gonna do the feta gnocchi.
Perfect.
For entree two we are serving feta gnocchi
with prawns, bisque, pepper cream and ouzo gel.
We don't add any salt to this. Yes, I mean, feta.
The feta adds a lot of salt to it,
but that's kind of like the charm of the feta gnocchi, isn't it?
This recipe is definitely not traditional.
I'm using this feta
instead of using potato.
We're trying to do something outside of the box
and really create
a Greek sort of gnocchi.
So, just remember two fingers a little bit, Bailey,
and then dent.
The texture of the feta gnocchi
is definitely different
to a traditional gnocchi.
It's a little bit more clumpy on the inside
and then once you fry them on the pan
you get a crunch
and then you get some chewiness
in the middle.
Alright, Maria, I'm going straight in
and cooking this now, OK?
Yeah. Oh, my god.
Beautiful colour. Beautiful.
This is exactly what we were going for.
What I like about this entree
is that it takes me back to a Greek summer.
OK, I am just gonna cook the prawns
in just a little bit of butter, Bailey,
I'm just looking for a beautiful va-va-voom.
The most important thing to get right
is the cook of the prawn.
It's so easy to overcook them and it happens so quickly.
So, we better be careful with that.
Because we have so many more people
who are ready to nitpick.
Bailey, you are doing fantastic job. Keep that up, bro.
Marko and Danielle,
do you think that you guys will be at the bottom
after Maria and Bailey's or no?
I hope not.
I think with Maria and Bailey, I feel like instant restaurants
is definitely probably their weak point.
I think when they've got too much time
they almost overcomplicate it
and having one dish that's really weak
like what we had last night
can really bring the whole score down.
So, I think that we're gonna finish the night on top of them
and straight into the semi-finals, but we'll see.
The previous instant restaurant round,
Maria and Bailey got a score of 62,
which is our current score now.
So, I feel like
if there's ever a chance
in this competition for someone to be below us,
it's gonna be
Maria and Bailey tonight.
Lol and Lil,
you're the only team that ordered the feta gnocchi
with prawns, bisque, pepper cream and ouzo gel.
Yeah. You looking forward to it?
I am looking forward to it.
I think if they nail it, it can be delicious.
I've never had a feta gnocchi.
I love the taste of feta so that should be delicious.
So, what will be a good feta gnocchi for you?
What texture?
I want it light, fluffy, easy to digest, full of flavour
and yeah, I think the pepper cream
will really add some flavour in there as well.
We have seen gnocchi
in the competition already.
The biggest thing is that
it's not done right.
It turns to mash.
It's not the right texture,
it's not fluffy and light, it could be dense.
They have a lot of pressure
on their shoulders tonight.
Alright, octopus.
For entree one,
we're serving octopus with fava and spicy salsa verde.
The biggest challenge for our octopus is to get the char.
We've been critiqued heavily on that in the past
and we really want to make sure
we don't make the same mistake again.
Oops.
Yeah, girl.
Bailey, definitely this is a comeback for us, right?
Yes.
We get some chars, that fire alarm is ready to start.
It's gonna get smoky.
The char is really just the flavour.
The thing that worries us the most about our octopus entree is that
there's only three components to it.
So, it really needs to be perfect.
The last people to make octopus
in this competition was Mark and Tan.
They've got two nines for that so hopefully we can get two tens.
Oh, that's beautiful. Oh.
Mark and Tan,
what do you think the-the risks are with this octopus?
If it's too chewy, obviously no-one's gonna like it
and hoping that salsa verde really packs a punch for everyone as well.
If it's a bit bland,
everyone's gonna find another reason to complain about it.
So, your entree got a nine.
Do you think this octopus can get a nine?
I don't know if they can but they can try.
(LAUGHTER)
So, how critical are you gonna be tonight?
The whole competition,
we've been honest with everyone's critiques.
Our scorings always lined up with the judges, so yourselves,
so, we're gonna continue with that.
Integrity for us is the biggest thing.
I think Maria and Bailey got caught
with their hand in the cookie jar
first strategic scoring
and I think if that's how they want to win,
that's a loser mentality.
Danielle, Marko, what's your thoughts on the octopus?
Interested to see what they do with the fava beans
and the octopus.
I feel like Maria and Bailey are very technically skilled
so, I think this will be a really good dish
if they get it right.
Alright, Justin. I think it's a really good entree.
I think the whole menu reads really well,
but I'm excited about this entree in particular.
Can this menu beat your score?
If they get everything right tonight they work well
No!
(LAUGHTER)
I feel like I'm about to feed, like, the whole village or something.
We definitely have a combination
between angry villagers and friendly at the table.
Let's not go there, Bailey.
We are plating now,
now we need to put the love that all these dishes deserve.
We are in a vulnerable position
because we've talked about game and we need to blow everyone away.
We have a target on our back
and they're gonna be going
through each element
and making sure
that it's cooked right.
I'm super stoked with these. Mm-hm.
I think we're bringing flavour, we're keeping it simple.
This is definitely simple in my eyes.
I'm not sure about everybody else.
We definitely feel proud of our entrees.
We want to prove to everybody else
that we can end up
on the top of the leaderboard.
Mark, Colin, Manu. Let's go. OK, let's go.
(INSTRUMENTAL MUSIC)
Entree is served!
We are happy with how they look.
Thank you.
But we are worried about the char of the octopus
and how it will be compared to Mark and Tans.
And our gnocchi, it's not traditional at all.
Thank you.
Wow, it looks gorgeous.
It's nice and simple.
If they've nailed these three elements,
we're definitely gonna be in trouble.
All the nerves just come flooding in.
I think the other teams definitely are gonna come after us.
(DRAMATIC MUSIC)
It's so nerve wracking.
At Maria and Bailey's ultimate instant restaurant,
their entrees have just landed.
Feta gnocchi and octopus with fava
and spicy salsa verde.
I'm definitely feeling the pressure tonight
because we confess to strategic scoring
so, we have a target on our back.
Thank you, we'll call you back and tell you what we think.
Thank you.
Bon appetite.
The gnocchi flavour
is great with the feta,
but this isn't the right texture.
It's not fluffy and light,
it's just wrong.
It's like a flat little pancake.
The octopus,
very tough my piece, very tough
against, like, what we cooked.
I don't think it's anywhere close.
Alright, Danielle and Marko,
what do you think of this octopus and fava?
It was really good.
Usually I don't really like beans
and that fava puree was delicious, packed full of flavour.
Yeah, they're off to a really good start.
If Maria and Bailey
continue like this tonight...
Book some flights
back to Perth asap.
Yeah, crap. Dammit.
This dish was absolutely delicious.
It was unreal.
I think the only thing that I would change was the ratios,
a little bit less fava and a bit more salsa.
I would've loved to have dipped that
the octopus straight into that salsa.
Tan, the octopus, thoughts?
Not as good as ours.
The salsa part I couldn't taste as much,
but it just felt like chilli be put over it, maybe.
The biggest letdown though is the octopus,
I could barely cut it.
Even when I ate it was very chewy and though I can say this,
obviously we cooked ours and it was very soft.
It's pretty stupid to try and copy dish
that we got a nine for.
Yours is like a dollar store knockoff version.
(LAUGHS)
Lol and Lil, how was your gnocchi?
I like the flavour of the feta in the gnocchi.
The gnocchi is so flat
though, like, it doesn't have any body in it.
It doesn't have the wiggle wiggle.
It's not that soft.
Yeah, it's a bit dense.
I think the prawn is overcooked a bit,
it's quite chewy.
There's just so many flavours fighting each other
and I don't know if it works.
We've got Danielle and Marko or Maria and Bailey.
I think you're pretty on par.
I think you might be slightly hip but pretty on par
to be honest at this stage.
Maria and Bailey, for entree,
I had the octopus and fava with spicy salsa verde.
The octopus for me cooked beautifully.
Maybe a little bit more char on there.
The puree was beautiful, it was creamy,
but you need a lot less
because all you can taste is that puree.
And I would've loved a lot more of the spicy salsa verde.
But you know what, it was not a bad start.
There's a couple of tweaks we can do,
but it was a good start to the meal.
Thank you.
I'm really positive
after getting our critiques
for our octopus dish...
I think this might be a good start.
Maria and Bailey, for entree,
I got the feta gnocchi with prawns, bisque, pepper cream and ouzo gel.
The prawns well seasoned, well coloured, slightly overcooked.
And in gnocchi I was very disappointed.
I love the addition of the feta that saltiness really shone through,
but the gnocchi themself,
I think were a little bit dense, too heavy for my liking.
I am a little bit sad
about Manu's feedback.
We were not trying to do
like a traditional gnocchi,
we're trying to do
something outside of the box.
It's tough.
But it is very early on.
Looking at the main course,
it seems to be a lot simpler
and just concentrate on the fish,
concentrate on the beef, concentrate on the potato
and on the sauce.
Alright.
Thank you. Thank you, guys.
Good job, guys. Well done. Good job.
Thank you.
We are kind of lucky that not everyone orders a gnocchi.
After getting the entree critiques
from the judges,
I think we're feeling
pretty positive still.
We had some good feedback
so, I think that we still could be
in the running to be at the top of the leaderboard.
Luckily for our mains
it's relatively simple in comparison.
Yes, absolutely, Bailey.
So, first I'm gonna get the steaks out.
Out. You focus on the steaks, right.
I'm gonna organise the steaks.
And they're quite big so...
They're huge.
They're huge. Oh, my god, yes.
For our second main, we are cooking a scotch fillet
with red wine jus and potato terrine.
In a perfect world
we would have a beautiful
medium rare steak
that has glistening little bits of salt on there.
Beautiful.
Excellent I'm just having them dry there so...
Oh, my god. Look at these, they're so huge.
So, beautiful.
We have never cooked
this many steaks before
and having to cook perfectly medium rare steaks,
this is quite challenging.
Good? Yeah.
And everyone will be super critical
if any of the steaks are even slightly under or overcooked.
That's good.
We know the teams are gunning for us.
So, guys,
obviously we've got our mains coming up next
and it's scotch fillet,
obviously, you know, myself and Tan really like meats.
Maria and Bailey didn't ask how we want the meat cooked.
Oh, true.
Yeah. Fair.
Do you reckon I should go check how-how they're cooking the meats?
Well, no because I think...
I'll start calling white lady funerals now.
(LAUGHTER)
Make sure if you do go out there Maria,
it doesn't have anything in her hand.
Is it a good idea
Mark should go up there?
No!
But do we want to see it?
Yes!
My last words to Mark right now
would be duck to the left
and to the right.
I think that's how Maria normally likes to do it
with her pans.
If you got it rare, would you be upset?
Yes. Exactly.
So, you're gonna take our orders and go and tell 'em?
Yes. What do we want?
Medium rare, please. Medium rare.
Medium rare and... Medium for me, please.
Medium rare for her. Of course.
Maria Bailey had a bit of poke at me this afternoon
with the no button,
so, maybe someone poke back.
All I can say is good luck.
Hey, Mark, here at Adelaide Cemetery, mate.
(LAUGHTER)
We'll deliver some flowers.
It's alright. This is baking paper.
It did work very good. How you going, guys?
Hi, Mark. How are youse?
What is Mark doing here?
I actually came up to help.
Oh, really? Yes.
The audacity.
Everyone said for all the steaks can they be medium rare...
Mm-hm.
..and then one did ask for it, though, to be about medium,
well done, honestly.
Who was that? Lol.
I knew it. Yes.
He is claiming he's here to help
and I think the truth
is he's here to distract us.
Lol was like if she gets one that's, like, rare,
she's gonna low score you guys straight away.
This is me extending the olive briefs.
Thank you. I should have brought one up.
Mark is a huge distraction.
Cool, thanks. Yeah, it's fine.
We don't have any time to waste,
I want to get him out of the kitchen
as fast as possible.
Bye, Mark.
Are you doing those on this one?
Bye.
Yes, all six. Bye. Thank you so much.
And I'm so sick to death
of hearing his voice,
looking at his face.
Appreciate you. Goodbye. See you.
Have a nice time.
I just want him gone
out of the kitchen,
out of the competition.
That came from the heart.
I'm gonna rage.
Mark makes me want to rage
because he's completely trying to throw us off.
Did you do both sides?
No, I didn't do the bottom.
I don't want to be second guessing how we cooked the steaks.
I'm just gonna give you some garlic.
I don't need it yet. Relax.
(SMOKE ALARM)
As if enough hasn't gone wrong tonight,
now, we have the smoke alarm going.
What can happen next?
What is Medusa doing?
He did this, Mark did this, Maria.
Just relax. Relax. Because the stress is stressing.
Guys, is that the smoke alarm?
Sounds like it.
That's so bad.
Oh, my gosh.
Do you think Mark started the fire
or do you think they've burned something themselves?
They're probably gonna throw him in the oven.
(LAUGHTER)
Do not put the steaks now. Take it off. This is too much.
I don't know what I'm doing now.
(COUGHS) Oh, my god. What the hell?
At Medusa, Maria and Bailey
are on fire in the kitchen
but not in a good way.
(SMOKE ALARM) (COUGHS) Oh, my god.
Oh, for (BLEEP) sakes.
And they have a battle
to make sure their chances of survival
don't go up in flames.
Bailey has to deal with the alarm,
it leaves me with all the pans.
Obviously I can't stop now,
the meat is on the pan, I just have to keep going.
Should I put some water on that?
Believe me, if you put water now...
It'll get worse. It will get worse.
Just, it needs five minutes.
We are really risking
overcooking stuff right now
and it's really hard to look out for all these proteins.
I'm stressing out. OK.
Bailey, I need you to get cooking. I know that you're trying.
Bailey get a spoon in baste. Here, Bailey. Here, Bailey.
(BLEEP)
So, that is a little bit concerning. It's still going.
(LAUGHTER)
What did you do?
Set that off? Huh?
(SMOKE ALARM) Did you set that smoke alarm off?
Is that smoke alarm?
Says the culprit.
It's very convenient
that as soon as Mark went to the kitchen,
fire alarm started going off.
So, Mark, what happened?
Yeah, so I just went up there. Bailey, he was like stop, get out.
(LAUGHTER)
We don't want anyone to have a really bad cook
but if Mark's gonna go up there
and try to stuff a couple of things up,
then we'll just...
we'll just let it happen.
Gents, you decide to go for the fish,
what are you imagining?
I'm thinking it's jus something straight out of Instagram.
It's gonna be nice and elegant, nice big barramundi fillet.
I think barramundi is a good choice 'cause it's quite forgiving.
If you overcook it slightly it's still nice and tender.
So, love a barramundi cooked well.
Potatoes scales, hope it's crunchy for some texture
and fish with lemon, come on.
We've only got one team having fish and the rest are having the steak.
Is it easier that way
because we've only got to cook one fish?
Yeah, true.
I'm expecting this fish to be a knockout.
I think, Bailey the smoke alarm really threw us off.
Yeah, I agree.
So, no good, darling.
After all that wasted time,
we need to get the barramundi fried.
So, can you get me four beautiful barramundis?
Yes, ma'am.
The biggest concern
for our barramundi
is the cook of the fish
versus the potato scales.
We really need to get the crispy scales
and we need to make sure
that the fish
is still delicate and juicy
and not overcooked.
Yeah, it's very nice and moist.
It's just like obviously it's not as pretty as I wanted.
We have just to complete
our lemon veloute.
Which is a beautiful French sauce.
Oh, my god. More lemon?
It's very lemony.
More lemon.
And then we'll also need to do our vegetables.
What is going on out there?
Did you guys know that Mark can break dance?
What?
No. Hold it.
Let's go. Let's see. Go on.
Can you actually break dance? Go do it right now.
Come on. I've heard so much about you.
(CHANT) Mark! Mark!
Do it. Do it. Do it. Do it. Do it.
The stage is yours.
The stage is all yours, Mark, take it away.
I really hope I don't hit anything.
Just... I hope they've got insurance.
Ah, Mark, that wasn't dancing,
that was gymnastics.
That was called a round off.
We learned that in year seven.
(LAUGHTER)
So, back to the steaks.
Right, we'll start with the meat master 2.0.
The steaks are very thick steaks,
which normally I do in like a barbecue.
I don't know, they might struggle.
Might be a bit bloody in the middle for you.
We will see.
I'm so intrigued to see
if Maria and Bailey can deliver
my steak medium well
after Mark went and visited them in the kitchen,
that's a lot of pressure
on their shoulders.
Marko, what are you expecting?
Well, I much prefer thicker cuts of steak
and I think the red wine jus
is gonna be at the bottom of the plate
and I think the steak's gonna be sliced
so, I think it's gonna look really nice
and hopefully it's gonna be seasoned well.
But not too well.
Yeah, not too well.
Good for me, shit for everyone else.
I think we're ready to start plating.
The only thing that is left
is to cut the steaks to see what we've done.
Putting steak on the menu
is definitely a risk
we need to prove we can cook steaks correctly
and after Mark's visit,
I don't know if I want to take his advice,
I mean we're gonna cook them medium rare.
From feel, I feel like they're nice and juicy, Bailey.
Except for Lol's, which I hope we've cooked medium.
OK. It's really stressful.
I'm gonna cut the steak.
OK.
Given that we've had so much
going on in the kitchen,
we are gonna have to take these steaks
and cut them open
to actually work out
if we've cooked them right or not.
Alright, Bailey, that's medium.
Yeah.
We can use that for Lol.
Let's hope that all the rest
of our steaks are medium rare.
Alright, I'm just gonna go with a thicker one.
This is so stressful, bro. Yeah.
It is a little bit medium, isn't it?
Alright, maybe on the, yeah.
Some of the steaks
might be more medium than medium rare.
So, this one is a bit overcooked.
But after all the drama in the kitchen
we can at least get something
on the plate right now.
We've got steak and asparagus.
We've got our potato terrine on there.
OK.
And our red wine jus, how's it looking?
I think it looks pretty good.
I'm just adding a little corn starch situation
to thicken it up.
The red wine just hasn't reduced
as much as we would like.
However, you're definitely getting
the red wine taste to it.
And we're almost there. Bailey, salt and I'll do the fish.
Plating the fish,
the lemon veloute is there
for the sauce element
and the barramundi should have
a really nice crust of the potato
and the vegetables just to burst
a little Mediterranean flavour on the plate.
Well, definitely it's not the presentation
for the fish that I was hoping for.
I think that the fish is done OK.
We could have get some more,
like, consistency on the potato scales
and I'm worried this might affect the taste and our score.
This one for Colin?
Yes, and this one for Manu. OK.
Let's do it. Don't forget the sauce.
Thank you.
(TENSE MUSIC)
Main is served.
Serving our dishes to Colin and Manu,
we know that they're not perfect
but we faced a lot of chaos in the kitchen tonight.
OK. So, Lil.
Thank you.
And I heard that you like your steak
a little bit on the medium well side,
so I tried to...
Thank you, lovely. ..give you the same.
Thank you. Appreciate it. Thank you.
Thank you so much for all your advice and help.
Thank you. That's alright.
I can definitely see
'cause it is cut open that it is more just a medium.
Yeah, they've overcooked it a bit.
OK, Justin and Will.
Thank you. Enjoy.
(DRAMATIC TENSE MUSIC)
Mark purposely threw us off our game tonight with the mains.
I'm livid.
We're worried about the cook of the steaks
and those potato scales.
You could have got my help
and you could have got a higher score,
but that's OK.
No, tens for them tonight. (LAUGHS)
In Adelaide, Maria and Bailey
have just served mains.
Barramundi with potato scales
and scotch fillet with red wine jus and potato terrine.
Mark really ruined our mood in the kitchen tonight
during the mains
and now we're worried that some of the steaks are overcooked.
More medium than medium rare.
It's-it's so nerve wracking,
we just really want to get
into the semi-finals.
Thanks, guys. Call you back soon.
Thank you.
Bon appetite.
I can definitely see it is more just a medium.
I'm just not getting that nice beautiful steak flavour,
so, I'm happy it was more so a fail.
Tasting the steak mine
were just slightly overcooked.
Definitely a step down from their octopus.
I actually prefer
both our main dishes to this one.
Justin, you went for the barramundi with potato scales.
What do you think?
Um, I thought it was OK.
It was definitely a step down from their entree.
My fish was probably overcooked a little bit,
but I didn't mind it
because it is Barra, it is quite forgiving.
However, the potato scales were quite undercooked.
Not an amazing dish,
definitely not as good as their entree, but it was OK.
Lol, so Mark went up,
got your order, got your steak cooked for you.
He did.
In the meantime caused the fire. Was it worth it?
I think it was definitely worth it, I loved that to be honest.
Mark held up his head in the bargain.
It was cooked medium well,
so, thank you, Mark.
I really liked my steak.
It had that crust on the outside
which had a little bit of a crunch to it
and then he got the softness.
I don't think there's much I can fault.
I think this dish was great.
My steak was actually overcooked a little bit.
The red wine jus,
I would've liked it to be reduced a little bit more.
It was a little bit too on the winey side.
After entree
I was feeling a little bit hopeless
but feel like I'm feeling
a little bit better again
if they kind of continue
on this downward trajectory.
I feel like we've definitely
still got a chance.
Who sits where now?
I think Maria and Bailey are just ahead.
Danielle and Marko, do you agree with this?
I think their entree was better,
but I think probably both our mains were better than this.
Maria and Bailey, for main course
I chose the barramundi with potato scales,
Mediterranean vegetables and lemon veloute.
The fish was nicely cooked,
the potato scales not so much.
Some were crispy on one side and not so cooked on the other.
Veloute was very lemony, which goes very well with fish.
So, it worked very well.
It did add a little bit of freshness and acidity to the dish.
It was a good dish
but it could have been done a lot better.
I think that Manu
was a little bit harsh
with his critique.
I think that the fact that the potato scales
were not consistent.
Like, I mean, we tried our best.
I had the scotch fillet
with red wine jus and potato terrine.
It was a meat and two veg, it was a posh meat and two veg.
The beef was a bit more medium.
It was OK.
Like, I'll eat a medium, I'm fine with that.
The red wine jus, we were sort of getting there.
We're getting there.
The wine needed to come down a lot more
because we can taste the alcohol still in the wine,
so, that sort of took away from the dish a bit.
Maria and Bailey haven't performed
as well in their main course.
I definitely think we've got to thank Mark for that.
I think he went up there
to definitely ruffled
Bailey and Maria's feathers
and Mark has succeeded in his plan.
Got to send him
some flowers or something.
I feel like Mark really came up here to destroy us.
Do you think that he put some sort of magic curse on us?
I don't know, but I can't think anymore.
I can't think straight.
So, we still need to bake the cookies.
We still need to do a few things
and I just feel like I just can't think straight.
We really need to do everything
that we possibly can
to bring out an amazing desserts.
Maria, split tonight,
is that we've got three pavlovas to make
and seven of the cooked pistachio cookie.
Beautiful.
For dessert two,
we're making a warm pistachio cookie
with vanilla bean ice cream.
That's pretty good.
Making a cookie for the first time
in the competition
is definitely huge pressure for me.
Obviously owning a cookie business,
I feel like everyone
is expecting a lot.
It's definitely risky at this point of the competition,
but we are about taking risks, right?
Mm-hm.
So, much is on the line
from me and a cookie.
I'm gonna place the cookies into the oven.
Good job.
Everyone has been asking for a cookie.
Can you bring me the other one too?
So, tonight the other teams
will have expectations from us.
If we don't deliver,
we are gonna be on the bottom of the little board
behind Danielle and Marko.
Hope for the best.
Still to come...
Which way will the cookie crumble?
This is her bread and butter.
It's so brave of Maria to put a cookie on there.
You mess something up to potentially be going home.
It's definitely a risk.
Will Maria and Bailey end the night as semi-finalists?
There is a lot riding on this cookie.
Or Will mark solve a problem like Maria?
It's open scoring and critiquing.
Pretty big letdown to be honest with this one.
(TENSE MUSIC)
At Medusa,
Maria is hoping to deliver a dessert
that lives up to her cookie queen reputation.
It's definitely not relaxing making cookies right now.
It's definitely
huge pressure for me.
I feel like everyone is expecting a lot
since this is something
that I do every day.
Are they not cooked yet?
No, I don't trust your oven at all.
I'm sorry.
Don't apologise to me. Apologise to my oven.
Oh, two more minutes.
OK. Can we put these together?
Yeah.
Lol and Lil, what did you order?
We ordered the warm pistachio cookie.
Oh, I think there's gonna be a lot of riding on this for Maria.
I think she's gonna be
a little bit stressed up there to make sure it's perfect.
I'm expecting this to be pretty epic.
I mean, this is her bread and butter.
I'm surprised
we haven't seen a cookie yet
in this competition from Maria.
I would've put 1,000 cookies on the menu by now.
So, I'm expecting this cookie to be pretty show stopping.
I feel like it's so brave of Maria to put a cookie on there.
We need this to absolutely fail.
I hope that Maria
burns all the cookies.
I just hope that it doesn't go well
if we've got a chance of staying in this competition.
Alright, Bailey, I'm just gonna decide
on which ones are gonna go on plates.
For our dessert one we are making pavlova
with Earl Grey ganache
and pink pepper corn coulis.
Pink pepper corns, raspberry and castor sugar.
It's just so good.
Bailey, I'm thinking to blend the peppercorns.
I'm not sure if everyone will have tried
our flavours
in this pavlova before.
It is just such an unusual combination
of different flavours
that all packed their own little punch,
but it's definitely a risk.
My heart.
We've all spent a lot of time with our partners
travelling around, right?
And you would've picked up
on something that you didn't know about them before,
like an annoying habit or something like that.
I didn't know Lil was very messy,
but as soon as we get somewhere it's everywhere.
I'm very OCD.
Like, things need to be in a spot,
so, I'm there walking over little's socks and her shoes.
(LAUGHS)
I'm a spread it all out type person.
Oh, do youse have any? It's...
For me it's all about his way of eating things.
Like, he doesn't slice the butter, he just digs in it,
you know, like, just little things like that.
I put the bread in the butter.
I don't know how you guys eat pies, but usually you just bite into it.
He just splits it in half.
Doesn't it all fall out?
No, you rip it. Yeah, it does.
Go for it.
Danielle, something annoying about me that you've learned.
I hate when you put the towel on the floor
after one use, like, put it back on the rack.
I think if Marko and I
make it through this competition
on the road together,
I feel like we'll survive the rest of our life together.
I feel like half of the 100k
if we win is gonna go
to some couples counselling.
I think (INDISTINCT).
(LAUGHTER)
Mark, what did you order?
Pavlova.
What are you expecting?
Nice and fluffy, crispy on the outside.
So, they've got Earl Grey ganache... Yeah.
..and raspberry and pink peppercorn coulis.
So, do you think it's clever? Do you think it's smart?
Do you think it's inventive
or do you think they should have kept
to do a traditional one?
I think they definitely should have kept it towards simple.
On paper sounds delicious
but whether it works or not, they can try.
Maria has a lot of ideas
that maybe sometimes it's too much
and I feel like tonight's kind of not the night to do that
because you've messed something up,
you could potentially be going home.
OK, they look a little bit better must say,
the edges are a little bit better.
Good. Patience is a virtue.
I mean, they smell good.
I'm gonna start piping dot
of the pistachio praline
and, Bailey,
I need you to follow
with the caramel.
We are almost done for the ultimate instant restaurant.
Can you believe it?
I can't.
Alright. Caramelised, pistachios.
Are you for real? Stop, man. Oh, my god.
Quick. React.
Bailey.
Bailey, are you for real, bro?
We've already dealt with so much
and I honestly cannot believe
what's just happened.
Alright, Bailey, no-one's gonna know.
You're gonna cover it
with our beautiful caramel caramelised pistachios.
Got a bit more here. Perfect.
All the good bits. Alright, I think this is it.
Should we go get our ice creams out? Yeah.
We made ice cream earlier
and it's beautiful.
I think that our ice cream is very creamy, very delightful.
I definitely think
that we have done enough tonight
to stay in the competition.
It's been hard with all the extra new challenges
that came for us tonight,
but we are competitive enough
and we can win this thing.
I'm gonna pick this for Colin.
And I'm gonna pick this one for Manu.
Alright, let's do it. Let's go.
(TENSE MUSIC)
Dessert is served.
Thank you.
I think there's something wrong with us.
Why did we order the cookie?
Like, obviously, it's gonna be good,
she has a cookie shop.
So, I thought maybe we made
a little bit of a mistake there
like our tummy kind of made the decision
instead of our brains.
So, much is on the line with this cookie.
The stress levels are high, I'm so nervous.
I mean, I own a cookie business
and it will be really sad for me
to hear any negative critique
from everyone.
(TENSE MUSIC)
In Adelaide,
expectations for Maria's cookies
and their pavlova dessert are sky high.
But are there hopes for sweet success tonight
about to crumble?
We are really nervous
because we just really want
to get into the semi-finals.
We have had a lot of people doubt us
and this is the last opportunity
we're gonna get to prove them all wrong.
Thank you and we'll call you back for a final critique.
Thank you. Thank you.
Bon appetite.
(INTRIGUING MUSIC)
Trying the Pavlova,
the Earl Grey is just a weird flavour
and it doesn't go with it at all.
Pretty big letdown, to be honest, with this one.
I didn't mind the Earl Grey
but I think just didn't make sense on this plate
with the raspberry coulis.
Yeah, it's one of those issues
where it kind of looks better than it tasted for me.
Will?
Look, besides the fact that she owned the cookie business,
I didn't like it that much.
I think it was a bit dense like the praline on the cookie.
I don't know if that goes together because it's quite crunchy.
Overall, not bad, but not great.
Little bit of a letdown, but the flavours were nice.
I just think I was expecting
a little bit more from Maria's cookies.
I felt like the cookie was quite nice
but would've maybe liked something just a bit more chunky and moist.
Where do you think you sit at this stage?
I reckon it could go either way.
62 wasn't the strongest score,
but I think they're gonna be there thereabouts.
For me, I feel like
it's neck and neck.
Maybe their dessert was slightly better than our egg tart,
but only one person
ordered our egg tart,
whereas for them,
three people ordered the cookies
so, we'll see.
With all three courses complete,
the guest teams must now critique and score
Maria and Bailey's ultimate instant restaurant face to face.
After Maria revealed
that we have strategically scored in this competition,
we've had a lot of repercussions
from the other teams
and this could impact the way that they score us tonight.
I do think that some of the teams
really put a target on our back.
Maria and Bailey, thank you for having us back
at your ultimate instant restaurant, Medusa
The thing is were the snakes out at the table tonight.
Let's start with you, Justin and Will.
I think it started off awesome.
That entree was really, really good
and then I think it just tapered off from there.
Wasn't bad, wasn't great. It was OK.
So, for tonight, we're gonna give you guys a six.
Thank you.
I think the six is pretty harsh.
Lol and Lil, you're up next.
The entree wasn't strong.
That was definitely the weakest dish of the night.
But the main, we had the scotch fillet
with red wine jus and potato terrine.
We actually couldn't really fault that dish, we loved it.
For dessert, we had the warm pistachio cookie,
the flavours were there,
just a little bit dry and a bit dense.
So, for this
we are giving you a six.
Thank you.
That's a little bit sad.
I was expecting maybe an eight to be honest.
Danielle and Marko.
For entree, we got the octopus,
this was definitely our favourite dish of the night.
The octopus was cooked perfectly.
For mains we got the scotch fillet.
With this one, my steak was cooked perfectly.
Marko's was a little bit overdone and with the red wine jus,
would've maybe liked it reduced a little bit more
'cause it did have kind of a bit of a winey taste still.
And then for dessert,
the cookie I think was just a little bit dry.
The flavours were definitely there though.
I still think it was a pretty strong night for you guys.
And we're gonna score you a seven.
Thank you.
Seven. Yes.
That's really lovely from Danielle and Marko
and considering
they're at the bottom
of the leaderboard right now,
I mean, they're so cute and lovely.
We are not cute and lovely.
Mark and Tan, it's your turn.
Mark is a very opinionated man
and I don't expect him
to hold back tonight.
This is the main event.
It'd be interesting to see if he's actually gonna score
according to his standards, which is score fairly.
It's all on the line
for Maria and Bailey at Medusa.
As the time has come for Mark and Tan
to critique and score their arch rivals.
Entrees are really strong,
but main for me, let down is probably steak.
The actual steak flavour I don't feel was there,
like, it wasn't caramelised very well on the outside.
Dessert we feel probably let youse down slightly.
So, overall
we are giving you guys seven.
Thank you.
OK.
Wow, I'm actually shocked
that we got a seven
from Mark and Tan,
but Mark still cannot be trusted.
He is just playing strategic game
to butter us up
so that we score them well
for their instant restaurant.
So, that means Maria and Bailey,
the guest teams have given you
a grand total score of 26.
That is one point higher
than Danielle and Marko.
Whoa, I must say
I didn't expect it to be that close.
We know at the end of the day,
one point could be all we need
to get into the semi-finals.
And now it's our turn to score each dish out of ten.
For entrees we got a seven from Manu
and a six from Colin.
So, we're hoping to hear one,
maybe two less from the judges
from Maria and Bailey tonight.
For entree, I chose the feta gnocchi
with prawn, bisque, pepper cream and ouzo gel.
The feta, the saltiness of that was gorgeous in there,
the explosion of feta flavour.
But the gnocchi themselves I think were a little bit dense,
too heavy for my liking.
The prawns were slightly overcooked,
but great flavour, too, well seasoned.
So, the score I'm giving you for your entree
is a six.
Thank you.
For entree I had the octopus
and fava with spicy salsa verde.
The octopus was cooked beautifully,
would've loved a little bit more char.
The puree was nice but there was a lot of it,
which sort of overpowers the dish.
For your entree tonight
I score you a seven.
Thank you.
Damn. OK.
So, after entree
we're one point behind.
For main course I had the barramundi
with potato scales,
Mediterranean vegetables and lemon veloute.
The fish was nicely cooked.
The potato scales not so good.
So, score I'm giving you for your main course...
is a six.
Thank you.
So, Maria and Bailey got a six
for their main from Manu
and we got a seven.
So, we're back on track.
We're back even. Let's go.
For main course I had the scotch fillet
with red wine jus and potato terrine.
The beef was cooked really well.
I think we need to work on the red wine jus,
there was more red wine than there was jus.
That sort of overpowered everything for me.
For your main course tonight
I score you a six.
We got a seven from Colin.
So, we're currently one point ahead.
Let's go, stop the count.
For dessert, I chose the pavlova with earl Grey ganache and raspberry
and pink peppercorn coulis.
The meringue for me is fantastic.
It's hard on top, chewy in the middle,
which is what a pavlova is supposed to offer.
That Earl Grey ganache is absolutely delicious.
Coulis with raspberry and pink peppercorn
is absolutely crazy.
But I thought it was delicious too,
but I don't think it all goes together.
So, the score I'm giving you for your dessert
is a seven.
Thank you.
This is cutting it really close.
It's all gonna come down
to the cookie.
They need to get a four.
Maria and Bailey for the dessert you gave me
a warm pistachio cookie with pistachio praline,
caramelised pistachios, and vanilla ice cream.
I know your cookies are good 'cause you're in business
and you're still in business.
The flavour, it was beautiful.
I really loved the caramelised pistachios,
but I wanted a little bit of soft,
gooey ooziness in that cookie,
which we didn't really get
'cause it was just a lot of hard cookie.
So, for your dessert tonight,
I score you a six.
Thank you.
Maria and Bailey, that gives you
a grand total score of 64.
That was close.
Oh, my god.
That was close.
You have made it to the semi-finals.
Yes.
Congrats to Maria and Bailey, well deserved.
Not the score we were hoping for,
but we're starting
to run out of chances.
Yeah.
With a score of 64,
Maria and Bailey are third on the leaderboard
and have booked their place in the semi-final.
Danielle and Marko remain on the bottom
with only Mark and Tan left to cook in this round.
Mark and Tan, are you feeling the pressure?
Yeah, a little bit, man.
But we...we...we love pressure,
I think that's what makes us perform better.
So, bring it on.
Well, thank you, everyone. See you soon.
Good luck to you guys.
There's a little bit of pressure cooking last,
would be very upset
if we didn't get through
to the semi-finals
and Maria and Bailey did.
Yeah, we'd not be happy about that.
See you, guys. Oh, my god.
Mark and Tan are up next,
so, hopefully we'll see them
on the bottom.
OK, Bailey.
Let's get out. Are you cleaning or...
Um, tomorrow...
OK. Let's go.