Original subtitles

It's the start of a brand new round.

And the gatecrashers are here.

We can cook our ass off and that's what we're going to do. Well, well, well,

expecting us, were we? I didn't know we had a magician coming tonight.

And while round one's two top teams have already fast-tracked to Kitchen HQ...

Congratulations. I can't wait.

The remaining OG teams are gearing up and ready to fight.

Ooh, the gatecrashers are coming into our territory, aren't they? Oh, that's

for sure.

Right into the lion's den.

We're the predators and the gatecrashers are actually the prey.

They might need to pack their bags.

Second round, ding, ding.

But there's the teams ready themselves for battle. They have absolutely no idea

what these gatecrashers are capable of. We're here to win.

And then... The gatecrashers still

have one big surprise.

This is a food competition.

I don't feel like it's a problem at all.

Wait, hang on. Any other questions?

That leaves the OGs fuming. What are you even doing here?

Please leave. The amount of shits that we give tonight is... Yeah, zero.

A big fat f... This is gonna be fun.

Tonight, we're in Perth for the start of round two of the competition.

And gatecrasher team, mother and son, Sheridan and Ted, are ready to shake

things up and take out the title.

Instant restaurant today, love. How are you feeling?

Very excited. Can't believe it's happening today.

It's intimidating to come in as a gatecrasher, but I think it's really

good that we're going first. It gives us an idea.

If we're delusional or not.

Don't say that!

I'm really... looking forward to showing them what we've got bringing it to the

table tonight we tried out for my kitchen rules about seven years ago it's

been a long time coming but here we are it's really exciting to be able to put

our skills to the test lay down some good dishes and assert ourselves really

scare everyone is the plan yeah just gonna lay down the law boom

here we go with ted

I'm here and I'm ready.

I'm Sheridan and this is my son, Theodore, or Ted.

Ted, we'll go with Ted. We'll go with Ted.

Oh, that's bad.

Swinging into the bush.

I do very much enjoy spending time with Ted.

It's not going back far enough. It's not going back far enough.

He's very easygoing.

He's got a lovely nature about him.

It's your turn.

This is where you're saying all the good things about me.

Just...

Where do I start?

We've got this, Mum. It's under control.

We do have a really close relationship and we've grown to be a lot closer by

spending a lot of time in the kitchen together cooking, but we're both very

different cooks.

Come on, Ted.

I'm coming, I'm coming.

I'm a bit of a perfectionist. I'm a high school maths teacher. I like a recipe, I

like to measure, I like things to be exact.

Oh, look at that.

Perfect. That looks good.

And he's the opposite of that.

I'm definitely a bit more relaxed in the kitchen, but between us, it's a

combination. Well done. Good to go.

OK, here we go.

To have him be interested in the kitchen and interested in cooking is something

that's really special.

Cheers to WA taking our MKR for the first time ever.

If we were the first WA team to win My Kitchen Rules, that would be

unbelievable. We're ready.

We are ready. Bring it on.

Let's get going.

Into the shops.

Sheridan and Ted have five hours to do their shopping, set up their instant

restaurant and begin their prep before the guest teams arrive.

How do you feel about having a bunch of strangers in the house?

Well, I mean, it's going to be really strange. We don't know what they like,

we don't know what they don't like. And on top of that...

Colin and Manu.

Well, here we go. We've got another round of Instant Restaurants with three

new team, the Gatecrashers, and I think it's going to be fiery, my friend.

Very colourful characters, some of them, and they're going to add a little bit of

spice to the competition.

Looking forward to it.

We've got to start strong.

Yep, it's going to be nice and calm, and we're just going to serve up great food.

No threats.

No threats. No threats, that's how we like it. We're going to be the threat.

We are.

We're back!

Thought you could get rid of us.

We're ready for whatever comes.

Well, the gatecrashers are coming into our territory. Oh, that's for sure.

Right into the lion's den.

If you will. Yes, there's pack against pack.

Yes.

Hopefully our food will speak for itself. I have a feeling that they're

going to walk in quite confident and stuff. I think so. And they just have no

idea what they're in for.

No one gatecrash hard. We want to be like, boom.

Boom. Day's ruined.

I think these gatecrashers are in for a bit of a rude awakening, actually,

Simon. Being the OGs, we've seen it all.

We're miles ahead.

We've met the judges.

We've got critiques.

I think they're in for a world of pain.

Hi, David. How are you? We need around about, well, 500, 600 grams of livers.

Yeah, perfect, guys.

Yep. Thank you.

So for entree, we are serving chicken liver parfait with milk bread and red

wine gel.

So make sure we cook those perfectly. So we're making chicken liver parfait

because it's one of our favourite dishes and I've cooked it a thousand times

before and I think it'll be a great way to start the night.

Thank you. Thank you so much. See you later. Bye.

Chicken liver is one of my favourite. Yeah. The livers, when you cook them,

are beautiful and sweet.

Something about chicken liver parfait, parfait means perfect in French, which

means it's a perfect texture.

So if it's too soft, it's going to run away. If it's too sad, then the texture

will be wrong. And the seasoning is very important. It really needs to be well

balanced to be delicious.

Oh, you're running, are you? Yes. Come on, come on, come on. There's a time

crunch. There's just going to be stuff coming off the shelf. There's going to

be Ian, and he better be very fast with his pan.

Rosemary, parsley, celery and carrots. I am very stressy, but I don't know how to

slow down.

OK. I don't know.

That's just me. Valium?

One, two, three, four, five, six.

Done. That's good. All right, let's go.

My one piece of advice for the gatecrashers would be that it's a

marathon, not a sprint.

Let's do milk, eggs, cheese.

Yep. Make sure they're not cracked.

execute things well and don't succumb to the MKR pressure.

Are you going to crack under pressure, Mum? Never.

OK. Are they good? Yep. Done.

All right, now we need potatoes for the main.

For main, we're serving beet cheeks and gruyere mash with confit carrots and a

gremolata. The thing I love about this main dish is it's something that we eat

as a family.

quite often like it's a bit of a staple that mum's made since i was a kid okay

done yep beautiful you're peeling all those beef cheeks the secondary quarter

meat it lends itself to slow braising in a beautiful beef stock maybe a bit of

red wine in there just cut it with a spoon if you start using enough on the

beef chicken something's going wrong all the fridge stuff together

All right, let's go.

I don't know that.

I know, we've just got... Just suck it up.

Here, grab that end of the chai.

Shopping's done, we've got everything. Let's go. Let's go, Mum.

Time to get cooking.

Sheridan and Ted have just over three hours to set up their instant restaurant

and prep before the guest teams arrive.

Oh, yeah.

Let's go.

Try to come up here, Mum.

So, the theme tonight is...

Golf and garden, because I absolutely love my garden. You do.

And you, obviously, love your golf.

I love golf because it's, like, competitive, as I'm pretty competitive.

What do we think of the score tonight, Mum? We've done a few calculations in my

head, and with nothing but nines and tens from the judges, we're going to be

in the 90s.

That's why we've got to cook really good food and show them that the gate crashes

are not to be messed with.

We're feeling confident.

I'm so excited.

Show people what we can do in the kitchen and scare everyone else.

Now you're going to put it in sort of behind.

Oh, yeah, I'm getting it. Straighten up the feet of it.

Perfect. All right, stand back over there. Have a look.

Absolutely love it. Love the flowers.

Let's get into the kitchen and start cooking.

Yep, we need to get going. Let's go.

Awesome.

It's a huge disadvantage being a gatecrasher, in my opinion. You've got

to come in, act like you know what's going on, but you've got no clue.

Kind of like the gatecrasher just standing on this massive trap door and

we've just got the lever.

Let's go.

All of this.

Sheridan from WA.

These are a bit nice, a bit new.

To actually be able to put the apron on, look down and see that it's got MKR,

it's got my name and it's got WA.

Very cool.

There's still a lot of space here for me to spill stuff.

It's not a hazmat suit like we hoped. Like we hoped.

Gorgeous. All right, if we nail our prep, I feel like it's going to come out

really solid. And if we can stay calm, we'll have a really good menu to put up

tonight. OK, I'm doing the chocolate ice cream.

Your ice cream is awesome, Mum. For dessert, we are serving a black sesame

mochi cake with dark chocolate ice cream.

It's a fusion dessert, blending a traditional Japanese dessert with a

Western cake.

It's got a lot of glutinous rice flour in it. So once it's cooked, it should

have this nice thick layer of black glutinous cake.

And it's delicious served with ice cream.

What are you eating?

Nothing. You're eating chocolate?

No, I'm not.

The dessert is a little outside the box, isn't it? Yeah, they've changed tack

here a little bit. Two different cuisines, and they've put them together.

But it can work perfectly well. So the black sesame mochi, it's all about the

texture, isn't it?

Very kind of soft and chewy and gelatinous kind of dessert.

How's your dessert going, Mum?

It's going good.

Now, I love a dark chocolate ice cream. It's got to be smooth, no icicles.

You've got to have enough chocolate in there. A little bit of bitterness to it.

OK, that's on, Ted.

So I've just started on the main course. I'm doing the beef cheeks in the flour,

which is what you taught me, Mum.

To make sure the beef cheeks get a really good sear, what I'm going to do

is roll it in flour, salt and pepper.

That way when it cooks in the pan, it's going to get a really nice crust.

So we're looking for a lot of brownness on most of the sides.

Aggressive sear, isn't that right, Mum?

Yes. It's really crucial to get the beef cheeks on early because if they do not

cook enough, they will have hard fat in the middle of them and they will not be

very pleasant.

We're very happy, Mum. As soon as this is in, we're looking good. We would

obviously love to prove we are really good cooks, you know? Best in my kitchen

rules.

Best course in WA.

And now I'm going to do the parfait for entree.

So we're going to flambe the livers. Yeah, let's do it. Okay, so we want one

thin layer. Get some tongs. You can move them around.

The parfait has a lot of technical parts to it.

Flip them around a bit. We don't want them to cook too much.

That, if any one of them goes wrong, is going to or could bring the dish apart.

Tip the pan to the side.

I've got it, I've got it, I've got it.

Yep. Close the pan. I tipped it on you. Yeah. Couple of seconds. Blow it out.

They're looking fabulous.

It's possible that the other contestants won't like it. We know it's quite

divisive. You picked it because they won't like it? No, because I'm

interested in hopefully them being able to taste it and maybe change their

minds. This liver really needs to be in the oven well before the guests arrive.

The most difficult part of the dish will be the parfait.

It has a set time in the oven, and then it does take quite a few hours to set

properly in the fridge.

Put the timer on the oven.

OK, but I don't know how to do it. I'll do it.

Right, guys, one hour.

Mum, I put it for one hour, one minute.

It's it.

Here

we

go, round two.

Ding, ding, ding.

I'm feeling good about round two. Yeah, we made it. We made it into round two.

We're just ready to step up a little bit and show what we've got.

Come on, I can't wait.

We're keen to be OG strong and come in and really show these gatecrashers what

it's all about. I'm pretty keen to put them in the dirt and absolutely send

ourselves to the top. Absolutely.

We've got the experience and now it's time for redemption.

Hey, how are you?

Good to see you.

We're not intimidated by the OGs. We're both competitive people.

Grab the ball by the horns and let's roll.

This is not just going to be a test of cooking abilities. This is also going to

be a test of our fortitude.

The OGs are going to throw everything at us, but I'm ready for battle.

My name's Harrison. I'm Oliver. And we're from the inner west of Sydney.

People might think we're disarmingly charming.

Oh, disarmingly charming. I like that.

That's our album name.

Oliver and I are best mates.

As a pair, we are eccentric, but there's a lot more behind the beautiful

exteriors, and that's food.

Mr. Fussy. Hey, you think I was fussy? You should have seen my nono.

I'm currently a bar manager at a pub. And I'm the 2IC of a wine store.

But we would love to be able to spend time on our passion and our love of

food. Who needs a gym membership when you cook polenta?

If we stick true to our guns, which is Italian-Australian cooking, we have the

chance to take it to the next level.

And that's all I can really hope for on this one.

We've already got some sweat going.

I'll turn the exhaust on up higher for you.

There you go.

I think people might potentially underestimate us.

Cheers. But we're going to give it 100%. We want to prove not just to the other

teams, but especially to ourselves that our love of cooking is not just a hobby.

I didn't know we had a magician coming tonight.

Bit of entertainment.

Well, well, well, expecting us, were we?

That's right.

Just like magic.

I'm Angus.

Definitely interesting to see another couple of blokes with a bit of a

moustache rivalry going on. Good to meet you. Nice to meet you.

The two girls look like carbon copies of each other. Hi, how you doing?

Hi. Like two sides of a pair of jeans in go-go boots.

Love to see you.

These gay crashers, do you know what's weird?

They're smiling. Like everything's all cool. Like they own the place.

You just got here, mate. Yeah. Know your place, buddy.

Well, shall we all go in? Yeah.

All right, come on.

One by one, we'll just pick them off.

Keep going, Dan.

Let's see what they got.

Oh, my God. They're here.

You ready? Yeah, let's go.

You ready? One, two.

Hello!

Oh my god, they actually seem really comfortable.

I'm excited to see what they're about to cook for us To

see them face to face it makes the competition feel more real you're

seeing the people that you're gonna be trying to be

Very nice. Very nice.

Thank you. The immediate thing that strikes me is the massive golfer theme

that is just permeating the area.

Are we going to be putting for our dinner?

But I like it. Thank you.

Oh, we're going to have a golf thing. Okay, okay. I love golf. Golf's great.

Not sure if you've got the temperament for golf, though.

Why? It's a patient man's game.

I think you'll find I'm very impatient.

I've got you as my teammate.

My name is Sheridan, and this is my son Ted, and we'd like to welcome you to our

instant restaurant, The Garden Club.

The reason why it's called The Garden Club is because I'm a very passionate

golfer, as you can probably see from the memorabilia around the room. Please

don't steal my golf balls. I do need them.

And the reason why it's Garden is because Mum loves her garden.

Hope you enjoy tonight, and the food will be good.

We've got to go now because we've got lots of cooking to do.

Enjoy. We'll see you guys later.

Cheers, everyone.

Cheers.

Cheers. Cheers.

All right, so we'd like to get to know you, I suppose.

So do you want to just start with each of your names?

My name's Oliver.

This is... I'm Harrison.

Lovely to meet you all. Pleasure to meet you. We're both from the inner west.

We're in Sydney.

They're like a theme of some sort with your outfit.

I think we're all just true to self.

So you dress just kind of like this sort of stuff every day?

Very much so, yes. To go to the shops? Yep. You wear a tie to the shops? Yes.

Sick. He's been looking 30 since he was 17, pretty much.

Are the glasses for vision? Oh, no, I'm absolutely blind. Yeah, yeah, yeah.

Like, I am happy to pass them around to everyone at the table and you just...

You'll get a headache. I've got a headache.

No, thank you.

I can't see.

Elvis has arrived to the building.

Elvis mixed with Austin Powers, even.

And Willy Wonka, I think, as well.

I like to live in a world of pure imagination.

I don't know. How about you two?

I'm Zoe. And I'm Zach.

And we're also from New South Wales.

Oh, yeah, we're about.

We're in Newcastle. Are you guys competitive?

We are very competitive, yeah.

I think we're competitive in our own lanes, though, I would say.

I just like to win.

I play a lot of sport and I get, like, very aggressive.

How will you guys feel if you don't win?

It's actually not going to happen, so why even ask the question?

Zoe and I have been best mates for... Oh, how long has it been? Too long.

Zach is very sassy and also sometimes a little bit too brutally honest.

But look how pretty their eyes are.

I think they're ugly eyes.

What do you mean? They're white and beautiful.

No. People respect my opinion because my brutal honesty is generally correct.

But, yeah, don't test me.

I think he needs to go and get a drink somewhere.

Yeah, all right. Well, last one there buys first round.

That's going to be you.

We're both very competitive people.

I've worked in very high-end restaurants, and so my knowledge of food

is actually quite big.

You've got big expectations. Yeah, I do have big expectations.

So you're not going to throw the cards on the table and storm off when you

don't win?

I don't plan to lose.

Why would you want to lose when you can win? Yeah. So just win.

What's your cooking style?

So ours together is like seafood, so I'm a pescatarian.

What's that?

Pescatarian is only seafood.

Oh. Yeah.

Will there only be seafood on the menu?

You'll have to wait and find out.

I've been a pescatarian for a couple years now, but it started off as when I

was about 12 or 13, I became a vegetarian, and since then I haven't

eaten meat.

Don't get me wrong, I'm absolutely a foodie, so if I can eat it, I'm going to

demolish the plate if it's good.

Yeah. But if I can't eat it, this guy has it covered. So if there was meat

that come out and there's a sauce on top of it and stuff, will you even try the

sauce? Or because it's touched the meat, you wouldn't even taste that? It

depends, like, if there was, like, meat fats and stuff in the sauce.

Because I just, yeah, don't eat meat.

So wait.

Hang on.

So she doesn't eat any meat? So she's not eating any meat.

You'd make good friends with hot chips, I reckon.

Do you like a chippy? Yeah, yeah, yeah.

Don't you love it when you have a big dinner party and you invite people

around and you make all this food and then they go, oh, I can't actually eat

any of that.

Oh, are you allergic?

No, no. No, I just chew stuff. It really gets on my goat, actually.

Are you guys fussy?

Like, not at all. Not really. No.

That seemed fussy.

Why do you think that?

You're a pescetarian for a start.

Usually, like, people do not care that I'm a pescatarian. Like, they don't

button eyelids, so I feel like they're overreacting a bit tonight.

The liver in the oven.

Can you just tell me how much that timer's got to go?

Oh, no.

Did you not put a timer on it? I did.

I did. I literally said... I don't know how long it's been in there now. OK,

hold on.

I hit OK, Mum.

Just realised that the timer on the oven was not set properly for the chicken

liver parfait.

My heart just sunk.

Yeah, there's no timer.

OK. What, what, what?

It's got to have been in there an hour. No, I don't think it was, Mum. If it's

not, it's not going to set.

Holy shit.

Coming up.

With some new faces around the table. So this pescetarian thing is bothering me.

We're the predators and the gatecrashers are actually the prey.

The OGs go on the attack.

You didn't eat any of the food. I don't feel like it's a problem at all. Why are

you here?

Second round. Ding, ding.

And... I'm so confused. Mum, just trust yourself.

I don't.

family ties are put to the test we just gotta keep our heads up and keep going

we know what we're doing come on we can do this this has been a dream of ours

for eight years yeah we need to keep moving forward but can sheridan and ted

score a hole in one when it comes to technique i think you know exactly what

to do i think it was your best dish of the night

In Perth, the OGs are still sizing up the new competition.

You've got, like, the besties, Alicia and Deanne, and Zoe and Zach, and then

you guys are probably going to go head-to-head.

And then you've got the bros, Oliver and Harrison and Angus and Simon.

I think it might be a bit of Battle of the Moes.

And then you've got the mother and the child, Kristen and Lucy.

You're going to get your horns out for Sheridan and Ted.

You've got to put them in the dirt.

In the dirt?

OK, funeral director.

While in the kitchen, Sheridan and Ted's chicken liver parfait entree is on the

brink. Oh, no.

Did you not put a timer on it? I did.

After a badly timed mistake.

Just realised that the timer on the oven was not set properly for the chicken

liver parfait.

I don't know how long it's been in there now. OK, hold on.

I hit okay, Mum.

The parfait needed to cook for exactly one hour before going into the fridge to

set. What?

It's got to have been in there an hour. No, I don't think it was, Mum.

If it's undercooked, it won't set in the fridge.

Instead of being a light, fluffy texture, it's going to be liquid.

Holy shit.

I am in an absolute panic right now.

Can you take it out and have a quick look? No, you can't tell. You can't

tell. Do we just...

Go for it. And there's nothing else we can do. I know.

Just get it in the fridge.

My only option is to get it into the fridge and hope that it sets.

I honestly do not know what I am going to do if the liver is not set properly.

So when the judges come in, I want them to think that we're much calmer.

You ready, chocolate?

how are you very nice all right oh my god the judges are here

here we go are you ready yep oh god oh okay all

right let's got this let's do it hello what the grand

entrance lovely to have you here It feels strange because I've seen the

judges so many times. I certainly don't know them, but their faces are familiar.

I'm watching TV, but there's no screen.

Oh,

they're actually here.

Good evening.

Look at all these new faces. Oh, new people. Gorgeous. And old faces.

Old faces.

Favourite faces.

Not old. Not old.

I still can't agree they couldn't sit next to us anymore.

No. No, apparently. We know yous have asked for this. We know yous asked.

Yeah. We missed yous. I know. We missed all of yous, and welcome to the new

years.

I'm really excited to dine with Colin and Manu, but... It's a little bit

scary. These are professional chefs.

I'm very happy that we are not the ones first up cooking for them.

We would like to welcome Colin and Manu to our instant restaurant, The Garden

Club. I'm Sheridan and this is Ted.

We wanted to come on the competition just because we love to cook for big

groups of people. We always cook for our family. So that's why we're here and

we're here to win.

Alright, you're all here to show us your skill, your passion, your desire and

you're here to show us you're better than any other team around the table.

There's a lot to play for, because at the end of this round, the lowest

scoring team will be eliminated.

Welcome.

What a way to start it.

I wouldn't say scared, a tad bit nervous.

But yeah, I think it's good nerves. It's fun. It's like getting ready for a big

game. This is going to be fun.

All right, can you tell us what's on the menu, please?

So if you guys open up your scorecards, very golf themed, you'll see that the

entree is going to be chicken liver parfait with milk bread in a red wine

gel. I don't know about the entree, to be honest.

That chicken liver parfait part, I don't really know what to expect of that. That

seems like just a bit of dips with a squashy bread.

For main, we're having beef cheeks with gruyere mash, confit carrots and

gremolata.

Entree and main on the menu reads really, really well.

Personally, I'm intimidated by it. I think it could be a really, really

strong first score.

And then I have a black sesame mochi with dark chocolate ice cream.

The menu is very meat-heavy, so I think I will be hungry probably until dessert.

But, yeah, if they bring out the mains with, like, the mash or the carrots on

the side, I might get to eat some.

So we'll see how it's presented, I guess.

All right. Good luck. Have a good time.

Thank you. Thank you.

That was crazy. When they said, you're going to get eliminated if it's not

good, we need to make sure ours is good. Spark this up. OK.

Bread for the entree we made earlier.

It's looking good.

For our entree, we are serving chicken liver parfait with milk bread and red

wine gel.

It's beautiful.

Look how fluffy it is.

The bread is exactly what I want it to look like. It's perfect.

should come out light fluffy it should be brown on the top and it should taste

delicious but without the parfait there is no dish there's nothing there's some

bread and cheers

oh zach what do you

think of this competition so far

It looks like it's going to be pretty intense, but I feel like if you can hold

your own and hold your heads together, I think that you're going to be able to

pull through, trust in yourselves.

How are you two together?

What's the relationship?

Yeah, we've been best mates since... Like how long ago?

I'd say like 18, 16 years ago.

Yeah, we've known each other for a very long time, back of hand kind of thing.

A little fun fact about Zach and I.

Yep. It's that we were actually each other's first kiss.

Yeah. Oh, stop it. That's how long we go. Yeah.

We were just babies.

All right, Zach, your thoughts on the chicken ivet parfait, meal bread, and

red wine jelly?

I think that they have bitten off quite a bit, but I have confidence that they

will be able to perform.

I think that's subconscious gatecrasher, like, hope for them. Like, I just want

them to do a good job by how I read this.

Okay, Angus, who's going to top this round? I think we're going to top this

round by one point.

And who's going home then?

Well, one of the gatecrashers will fall in a huge heap.

So you're going to have like an OG alliance now in this round?

As far as strategy goes, though, if one of the OGs cooks bad food, it is going

to be harder to give them a bad score.

I'm feeling like this is our natural habitat now and we're the predators and

the gatecrashers are actually the prey.

Spider. Spider. Spider.

I think that there will be definitely a little bit of an alliance.

I mean, it'd be silly to think otherwise.

Really trying to scare us, spook us almost into failing, like, oh, we know

all the secrets, we're going to be better than you, we're the OGs.

You're still here again on the second time, so you didn't do that good, did

you, you little median strips?

Second round, ding, ding.

Happy with the bread, Mum?

Yep.

Oh, they look gorgeous. The parfait doesn't have a lot of texture, so to

have a really nice crispy milk bread that's got the nice crust and it's still

fluffy in the middle, that'll really make the parfait taste better.

You need to get 26 off there. As soon as you're ready, start frying them.

It's time.

With all the elements of the entree ready, I now need to check whether this

parfait is set.

If it's not set, I'm going to be absolutely devastated. I've made this

dish about 55 million times. I'm not sure I've ever felt so nervous in my

life with feeling almost sick.

OK, here we go.

All right, judgement day.

Just relax.

You'll be fine.

Does it feel set?

Beautifully set.

Pink.

They're buying a lot of tickets.

All right, Mum.

Hang on, no, no, no, now we don't need... Hey, what's up in there?

No time for celebrations, apparently. No, there is none.

I cannot believe that we actually made it here because it was looking so grim

for so long. So to be able to get here and say that we've got the bread, it's

toasted, it looks good, the parfaits are pink.

Massive win.

Perfect. Now, Ted, this is fiddly to serve.

All the elements, I think, are actually really, really strong.

It's good. It's really good.

It's bloody good.

It looks beautiful and pink and light and airy, so I'm actually really happy

with it.

I'm going to go in with the gel, Mum. I think the port wine gel will cut through

the flavour really nicely. And we've got some hazelnuts on the top for crunch.

I'm happy with the way that it's currently looking.

It's a really pretty dish.

But liver can be polarising, and I'm now concerned it won't be to everyone's

taste. So Colin, Manu, let's go, let's do it.

Entree is served.

It looks very pretty. It looks like a very fancy plate.

Thank you.

It doesn't look too bad, actually, Simon. I'm pleasantly surprised. But

Sheridan and Ted look the most nervous and rattled I've seen of any team.

I'm feeling quite a lot of stress.

We're the first team to cook in round two and not only that, we're

gatecrashers. So there's a huge amount of pressure to put down really great

dishes. Yeah, there's definitely a ton of pressure tonight.

We're meeting Colin and Manu for the first time.

The OGs are definitely giving us a bit of a stare down and we're putting down

this very polarising dish.

My heart is beating out of my chest.

At the Garden Club, the first team of gatecrashers, Sheridan and Ted, have

just teed off with their first dish of the competition, chicken liver parfait,

milk bread and red wine gel.

Watching the judges eat the entree, I'm feeling the pressure getting to me a

little bit now.

If this entree fails as the first dish we put down, I know that I'm going to

really, really struggle to get back into a good, productive headspace.

Thank you very much.

Thank you.

Bon appétit.

I'm not really loving this parfait, to be honest.

The chicken liver, it's not as punchy a flavor. It's a bit boring.

What do you think?

In the bread and in the batter.

I feel for Sheridan Ted because the chicken liver parfait is really bland.

But I know what the pressure of the MKR kitchen does to even the best laid

plans.

So when I'm eating my entree, I notice that Zoe has not touched any of her

entree.

She hasn't eaten a single morsel of this meal.

Not even some of the micro herbs.

I mean, it looks good.

I mean, what is she doing?

Oh, wow. Yeah, that could be tasty if I tasted it.

I guess I'll never know.

I actually think that this dish suffered from a few things. I think the ratios

were all off.

The bread was too tall for the parfait.

Like, there wasn't enough of it. I thought the...

the actual chicken liver parfait was under seasoned like it needed more salt

and i just think the textures didn't work together either it just it was a

little left a lot to be desired on the whole for me so you're not threatened by

the gate crusher so far no i feel better than i did before sharon and ted have

delivered a pretty ordinary entree i feel like they're all over the place and

it's actually showing in their food as well and that's just the pressure of the

kitchen I would have preferred it on a crispier flatbread-styled thing.

And I agree, there could be some salt in here.

There's nothing punchy.

Like, it's tasty, I enjoyed it, but I think everything just needed a little

tiny bit, well, a bit more salt in the pate and in the bread.

I think it's a good start. I don't know if it's a strong start.

I think that the OGs are fixating on the seasoning. They are being quite harsh

with it.

There were elements that I've liked, like the macadamias on top, the crunch.

Parfait, that was delicious.

It showed flavour, it showed technique.

Oh, absolutely.

They've got the skill and they've got knowledge behind them.

I liked it. I thought it was good. The parfait, I think if you did it on, you

know, a really good salted piece of, like, Melbourne toast, it would have

been a cracker of a dish.

LAUGHTER

I haven't tried anything just because I don't know what the bread was cooked

with. But visually I think it looks really, really nice.

This is Jane 2.0. Zoe's actually making Jane look like a legend of the game.

At least she was getting in there and tasting the food. This lady's not even

eating it.

Sheridan, on set four, I'm sure you served chicken liver parfait with milk

bread and red wine gel.

I love the way you plated it. I love the gel because it brings you a little bit

of acidity and a little sweetness.

The bread was beautiful and light.

There was a lot of it, so I think your ratios are out. You need a lot more

parfait to the amount of bread.

And the parfait isn't perfect.

The texture is delicious, but the salt is missing.

And when the salt is missing in a dish, the flavor's not there.

Good start, but we could have done something much better with what's on the

plate. With that, I want you to go back to the kitchen and just make sure that

the next course is delicious.

Thank you.

Thank you.

We need to make sure every single element in this next one is nailed.

Absolutely not what I was expecting.

We've just, we're missing the mark with salt.

And we're missing the mark by a long way.

We've got some work to do with our salt.

Let's get a 10 here. Let's try for a 10.

We need it.

Okay. The main was having beef cheeks and gruyere mash with confit carrots and

a gremolata.

All right, Mum, beef cheeks are on.

Oh, the beef cheeks smell amazing.

Let's get the sides started.

Mum, I'm going to put the butter on and get it browned for the carrots, yeah?

Yep. Coffee carrots is something that we recently decided is the way we like to

cook carrots. So you're cooking them in a butter until they get nice and soft

and kind of soak up that flavour.

So we really want the butter to split and we want to make sure that the milk

solids get to the bottom and start to brown.

That way it gets that nice caramely kind of flavour with the carrots.

We would obviously love to prove that we can score really high and that's what we

want to do tonight. But I think also showing them that we have...

Some knowledge and some really good skills would be at the minimum what we

want to show.

Zoe, being pescatarian, do you think it's going to be an issue for you in

this competition?

I don't think it will be an issue.

I'm confident with what we cook.

I have to say, Zoe, this pescatarian thing is bothering me a bit.

Is it? It is bothering me. You didn't eat any of the food.

You didn't even nibble the bread. You just squeezed it.

Yeah, I did squeeze the bread. I think you're going to be in trouble.

Because how are you going to know what I'm doing in the kitchen? I use a lot of

meat fats and then, you know, cook it with other things and things like that.

There's going to be a lot of food you're not going to be able to eat.

This is a food competition.

I don't feel like it's a problem at all.

I feel like, if anything, it's actually, like, an advantage to all of you. Like,

instead of cooking for the two of us to make us both like it, it's just one

person you need to impress.

Why didn't you try the bread? Or, like, the red wine gel?

I wouldn't eat it because it's, like, touching.

Yeah, but, like, everything's going to be touching.

So I just am concerned that you're not going to be eating any of the food, but

you're going to be sitting here and it's going to be hard to contribute.

What is happening right now?

This seems a little bit ridiculous for what it is. Yeah, it's a weird thing to

have to defend when you've never had to defend something like this before.

You know, part of this experience is protecting food. Yeah. So if you're not

able to fulfil both of those duties... Why are you here?

Now, what are the things we've got to do?

Cremolata and the mash. Make it as good as you've ever made it.

Gruyere mash is a dish that I grew up on that Mum used to make all the time. You

make a mean mash.

It's something that we eat as a family quite often.

I've made this quite a bit. It's what the kids would sort of hope to have if

they were coming over for dinner.

We know we can pull this off, Mum. Let's do it.

Back on?

All right, let's go. Let's have a chat.

Collins just came in. He's smiling and he's happy and he's lovely, but then he

starts making comments.

Why are you putting so much mash to a ricer?

You look like you're rowing a boat.

And what are you going to add to this mash?

We've got some gruyere cheese and we've got some garlic, quite a bit of garlic.

So what's in here?

This is a confit butter. So there's cinnamon, cumin, garlic.

Let me have a taste.

What's not in there?

Salt. Yeah.

Are you a bird to salt this house?

We thought we liked salt.

Clearly not.

And we thought we salted food.

All right, I wish you good luck.

Thank you very much. I was feeling okay about Maine, but then when Colin walked

in...

I know you started to second guess yourself with the potatoes.

Taste this. I don't think that's runny enough.

I started to second guess myself with the carrots.

Check the carrots again.

They feel rock hard. I can't even get my fork through them.

I'm now starting to panic and question everything.

I'm so confused with salt. I'm so confused.

Mum, just trust yourself.

I don't.

If we can't get the basics right... Mum, come on. ..then we're going to struggle

in this competition.

Coming up. I still said what I said. I'll stick by it 100%. I don't know if

you'll be totally honest.

The OGs fire a warning shot.

I really enjoyed this. It was just bland.

It honestly feels like I needed to hate it.

This could be a 10.

Well, what was in your plate that wasn't on ours?

It's about trying to outmaneuver them. Watch out for that.

Easily done. Just rip his glasses off.

As the gatecrashers fight back.

That is an MKL first.

In Perth, the teams have called a temporary truce at the table.

I'll just do a good Peter Pettigrew from Harry Potter.

Which one was he?

He was a rat, but then he becomes a human.

It's pretty good.

It's pretty good.

In fact, that's just a mess up.

But in the kitchen, perfectionists Sheridan and Ted are spiralling.

Taste this. I don't think that's runny enough.

As they struggle to balance their beef cheek main.

We definitely are feeling the pressure right now. We're under the pump.

So I'm now starting to panic and question everything.

I'm so confused with salt. I'm so confused. Mum, just trust yourself.

I don't.

Mum, come on.

We can do this.

We've just got to keep our heads up and keep going. We know what we're doing.

This has been a dream of ours for eight years.

We're finally here. We need to keep our heads up and keep moving forward.

Mum, I'm just going to get the beef cheeks out. We'll have to check them.

Yep. This is one of the big reasons why I chose to do this competition with Ted,

because he is able to see me in this state and help get us back on track, and

it's part of what I love about having him in the kitchen with me.

He's the hero of the main course, Mum, so we need to make sure these are

perfect.

Oh, my God.

They are amazing.

I can't believe it.

Something's gone right.

So now what we need to do, though, we need to lift them out and we need to get

all this juice out.

Whilst the beetroot has to be good, the sauce has to be amazing, otherwise

you're not going to get the right flavours in it.

I'm happy with it. You don't want to be too salty. I think that's got enough.

Try it.

I feel like it needs a little bit of salt.

OK.

I don't, but that's fine.

Let's not over-salt it, Mum.

We're done. Let's go.

Come on, Mum. We don't want things to get cold.

No, OK.

So, tell us a little bit about you two guys, cos it's a competition. How

competitive are you?

Quite competitive.

And Oliver's there. He's trained in martial arts here. Ready to go.

Oh, OK. What brand of martial arts? So, I did two years of boxing.

OK. So, you're a boxer?

Not anymore.

Decided to stop because I didn't like the pressure it was putting on my hands.

I didn't want to end up with a shaking hand every evening.

That's why I went and I did fencing.

I don't even know what that is.

Fencing is just made with the skinny little knives. With the white sort of

mask thing and a white outfit and they sort of just... Show me your fencing

stance. Stand up there and show me the stance. Show us, show us. Go on.

Come on.

That's your... I can so imagine Oliver doing fencing.

It looks like it's right up his alley. Anything with a costume.

You come in, salute to the person.

On guard.

The umpire says on guard for you.

And then you spend time riposting.

And then...

That is an MKL first.

Fencing is very tactical. It's about knowing what your opponent is going to

do and basically trying to outmanoeuvre them before they act. Watch out for

that. Yeah, well, easily done. Just rip his glasses off.

Speaking of cuts, beef cheeks.

One of my favourite.

What is a good beef cheek?

slow cook, render out a lot of that connective tissue and the fat inside.

So you get just the sinews pull away.

It's nice and soft. You can almost just use a spoon to eat it. If you've got

like lovely soft beef cheeks with a mash with a soft carrot, it could just be

really heavy altogether.

Hopefully it will be delicious.

So Zoe, obviously you're out in the forest on this one.

You don't eat the beef cheeks, but can you eat the mashed potato?

If it's not submerged in beef cheeks, I'll definitely be tasting it. And I'm

really hungry, so I hope it's not.

Sorry, the mash is looking really good. It's a beautiful mash. Just let's go.

Mum, we need some plating.

We want to have a nice bed of really nice, soft, smooth mashed potato.

It's got to be good. For the beef cheek to sit on top of. Just be very gentle.

Very gentle.

i reckon they're going to be a little bit too soft but we will see and then we

can add the sauce drizzle over the top make sure they look good i'm happy with

that that's nice and then we have the carrots on the side but they have a

little bit of bite with that creamy kind of buttery flavor and the gremolata on

top i feel like since the entree we've been trying to fight back and i feel

like we're finally getting in front with this main but we're still worried about

our salt levels and our ability to season

Fingers are crossed.

Yeah, so this one's for Colin and that one's for Manu. OK, perfect, let's go.

Main is served.

It looks delicious.

Yeah, agreed.

I can't wait to eat this.

Thank you.

All

right.

Right now, I'm packing it.

And I am feeling absolutely terrified, sick, nervous.

We have our eyes set on a score of 90 and I'm just praying that these beef

cheeks pack a punch.

We

have

our eyes set on a score of 90.

And we are just praying that these beef cheeks are balanced.

We cannot make the same mistake twice.

All right. Thank you.

Thank you. Thank you very much.

Could I please ask a question before you guys leave?

Yeah, go on.

I'm a pescatarian, so I don't eat meat.

Is the gravy cooked in animal fat?

The gravy has animal fat.

Okay.

Thank you. Thank you.

I felt really quite bad that she would have been so hungry.

Like, she would have been starving.

I hope she likes carrots because it's a long way to a McDonald's for a filet-o

-fish.

Bon appétit.

Carrot. There was only one teeny tiny carrot on top of another carrot that

wasn't touching the meat, so I did...

Eat my mini carrot.

How did you find the carrot?

It's like cooked well.

The chick's there.

The beef chick, it pulled away lovely. It was soft.

Is there salt?

I think that they...

The shopping list was missing salt for every single item at the moment. The

meat itself, don't get me wrong, tender, yes. Flavour on there, I wasn't even,

God, guys, just a shit tonne of salt. Just get in there, you know. Call me

salty, if you will.

It was just bland.

It was bland.

It so badly needed a lot of help in the flavour department.

I really enjoyed this.

I thought my beef cheek was cooked really beautifully. I thought that the

mash was exactly what I was wanting from a mash.

I think that they seasoned it appropriately.

I would say it's a step up from the entree 100%. Well, what was in your

plate? Because that wasn't on ours.

Your palate is definitely very under-seasoned compared to all of our

palates, I feel like, so...

Is that, like, super polarising? I liked this and you guys didn't?

No, I agree with Alicia. I don't know if you're being totally honest.

Because I think that perhaps you're just being nice because you just got here.

And that's not a crime.

No.

It feels like it is, though.

Like, it honestly feels like I needed to hate it.

I have to say... Zach is giving as good as he gets, which is really entertaining

to watch.

I feel like everyone's competitive nature is rising a little bit.

I still said what I said. I'll stick by it 100%. Like, people are not going to

pressure me into doing anything.

Unless it's a good time.

LAUGHTER

Sheridan, and Ted, for main course, you served beef cheeks with grill mash,

confit carrots, and gray mulatta.

The beef cheek is cooked to perfection. I just love the way it just falls apart.

It's sticky.

It's gelatinous.

The mash, like, it's... I watched you work that mash through the tammy. It's

beautiful and soft. I like the flavor of the sauce.

But there's no salt.

The salt is missing in the sauce, on the cheek, on the mash.

It's the makings of a great dish, but if you don't put the seasoning in, it's

just a beige picture.

We've just... We're missing the mark a long way with salt.

A long way. Yeah.

All right, we've got one course to go.

I'd aim for a 10 out of 10 on this one, and let's go. We're going for it. All

right, good luck. Thank you. Thank you guys very much.

I don't get it. Our taste buds are obviously... We must just not be very

used to salt.

Clearly we just don't put enough salt in our food. That's it. That's simple as.

Because we're tasting that and going, hmm.

It's really tough hearing that the judges thought our main was under

-seasoned just based on how much we did think about it. The only saving grace is

the dessert doesn't have salt.

All right, well, put the salt away.

For dessert, we need to... This needs to be a banger.

For dessert, we are serving a black sesame mochi with dark chocolate ice

cream. With the mochi, you want it to be nice and crispy on the outside and very

chewy-ish on the middle.

I think if you get the measurements wrong, it can be a bit too either soft

or too hard.

My experience with mochi before I had Mum's mochi cake was the desserts from,

like, Asian grocers. You get a gelatinous-y kind of feel from them. The

cake version of it is just a little bit more airy and a little bit bready.

It's beautiful. It's not super sweet, which is why we like it. It's got that

beautiful gelatinous consistency.

The mochi is looking really good.

It's just got to be put in the oven and it's a put in the oven and leave it

alone kind of dessert.

OK. All right, that is dessert in. Beautiful.

Mochi's not super sweet, so we need to make a palm sugar syrup. Not only will

it look nice, we're hoping that it will taste really good as well.

Should, once it cools down, go syrupy?

It's basically a palm sugar caramel, so we want it to be...

squeezable but thick. Right, very much so.

Look, it's like quite thick.

It's not falling off the spoon. Perfect, take it off. The dessert is traveling

along beautifully and this will be the quickest serve we've done tonight.

Yeah, do you want an ice bath?

Yep.

All right, syrup's in an ice bath in the sink.

Shit, mum, I just, big time. Why?

Why?

What is the problem?

Unless you have chopped a finger off, keep it to yourself.

In Perth, Sheridan and Ted's dessert has gone from calm to chaos.

Shit, Mum, I just... Big time. Why?

I put the palm sugar in the sink instead of putting it on the counter.

and forgot it was in there went to turn the tap on to wash my hand turned it off

immediately as i watched water fall into the syrup oh my god i know

i was i was just like it was

almost laughable because it was the one course without an issue yeah was it just

water just water we can just simmer it again okay are you sure though mom it

was just one of those moments like

It took me straight back to the entree with the oven. I was like, oh, good job

today.

So it's just tap water?

Yeah. It's all right. Let's just boil this again.

OK, just stop.

I'm feeling at this point in time quite a lot of stress.

So, yeah, the stress is really high at the moment.

Just could we have one course that didn't have a problem?

Simon.

Your expectation on a black sesame mochi with dark chocolate ice cream.

I've got very high expectations because there's someone at this table that makes

really good mochi.

Who?

He's sitting right next to me.

This has got to be better than my mochi brownie if they're going to stay in this

competition. I'm very excited to eat this.

I love mochi. I eat it all the time. I usually buy it, don't make it.

I'm expecting when I go in with my spoon, it will be a little bit, like,

gluggy. If it's done where you get that wonderful gelatinous chewiness of the

mochi with a firm, chilled ice cream that holds its shape, this could be a

10. They both have genuine cooking skills. I feel like this would be one

dish for the night that they might be able to nail and I really want them to.

If they nail this, I'm like, I could potentially forgive everything else for

tonight.

Do you reckon you'll be able to fix that one or not?

Yep, but we need this to simmer and then we'll have to wait for it to go cold

again. What an absolute idiot.

Absolutely exhausted at this point.

I'm physically exhausted.

I'm mentally exhausted.

Tonight has been completely overwhelming and we've made silly errors along the

way, but there's 12 people upstairs.

We've just got to keep going.

Yep.

I just need that to boil now. Don't worry.

Can you get it back to a good point? Yep. OK. So the syrup in the state that

it's in is ruined, but it's absolutely fixable. We just need to boil it out

again. I mean, syrup is just water and sugar, so there's no more water in it.

We just need to boil it out.

So that's what we're going to do.

Come on, come on, come on. Boil your little... Here we go, here we go, here

we go. Come on.

I can stir that.

Yeah, you start cutting the mochi and get it on the plate, Mum. It's on high,

though, and we don't want it to burn.

The mochi is done. It has an incredibly crunchy, crispy little top that's quite

thin.

It's got that beautiful gelatinous consistency.

Right, once you've done that, Mum, you want me to get the ice cream done?

Yes, we do need to deal with that.

I'm feeling like the plate looks really good. The mochi's on there. The ice

cream is super, super creamy when you roll it.

We're ready just to go.

I'll get the strawberries cut.

For the black sesame mochi cake, we're topping it with fresh strawberries and

serving it with a scoop of dark chocolate ice cream on the side to cut

through the richness.

Ready to take the syrup?

How's the syrup going?

Mum has saved the original syrup from me being a donkey.

The syrup, we've got it thick.

So relieved.

Started putting my hands down so I didn't have to defend myself from

swings. I reckon that looks pretty good.

We didn't intimidate them like we wanted to, and I think a lot is riding on this

dessert, Mum.

We really need to make sure that this one hits home.

We're just worried that this dessert is going to fall short. I don't think mochi

cake is something that a lot of people would have ever had.

It needs to be a hit with the judges and the table.

If this dessert doesn't go well, the possibility of going home after one cook

is real.

These two here are for the judges? Yep. Which one? Colin and Manu? Beautiful.

Let's go. I'll take that one.

Dessert is served.

Thank you.

Thank you.

Thank you.

The mochi cake. It looks delicious.

Thank you.

It looks good.

I've got high hopes and expectations on dessert.

I feel like there's going to be a perfect spoonful.

That's what I'm hoping for.

Watching the judges eat this dessert is torture.

Every fibre in my body is hoping that the judges love it.

It's been a night of hits and misses for Sheridan and Ted, but they're hoping to

score big with their dessert, black sesame mochi with dark chocolate ice

cream.

Watching the judges eat this dessert is torture.

This dessert has to bring our score up.

So far, we've been told both dishes have been under-seasoned, so we're really

nervous that we've got something wrong here.

Thank you.

Thank you. Thank you.

Zoe, are you ready? I'm ready.

I'm very ready.

Say it, please.

I'm going to wait a little.

Bon appétit.

They could have been less generous with the serving size of this because it's

quite dense.

Zoe,

first course of the competition.

I thought everything worked well together.

It wasn't the traditional mochi that I was expecting and I feel like this is

very dense.

so a smaller one might have been nicer but i think the flavors worked well

together i actually really liked the sesame with the ice cream i thought it

worked well um so i would say it was pretty good yeah i enjoyed it i would

ask you if it was the best meal so far it is hands down the best so you guys

this is what you need to beat i would say the dessert was really good i don't

know if it was worth me waiting three courses for but i think they did a good

job i thought the ice cream was unreal um i really liked the texture of the

mochi cake.

I feel like it's not like the traditional mochi, but I really, really

liked it.

The ice cream on this dessert is 10 out of 10. No doubt. It's so good.

I thought the ice cream was great. Great chocolate flavour.

Strawberries were nice and fresh. That had a nice bit of give to go with it.

I'd never had mochi before, but this was delicious.

My only real criticism is that the mochi, I think, was a little bit like a

mountain. Like it was too big.

Thankfully, that dark chocolate ice cream was right by its side and made a

world of difference.

With all three courses complete, it's now time for each team to score Sheridan

and Ted's Instant Restaurant out of 10.

The entree, we've had the chicken liver parfait. Yes, it was good.

Balance was a little out in terms of bread. Definitely not a fail. No, no,

no. They should have blasted that liver and it needed salt. It just was missing

that big component.

A little bit underwhelming.

What did you think about the first entree? Now, I know that you went only

visual. Yeah. What would you say? I thought it was presented very, very

well. Yeah, I agree. The milk bread portioning was a massive thing.

I just wish there was some kind of, like, cracker instead.

Yeah. Main, we have the beef cheeks.

This had so much potential.

Looked awesome. Looked great. We've got no seasoning. Got no seasoning, got no

taste. The beef cheek itself was super tender, so they've shown that they can

cook and, like, they have the ability.

The technique's there. That is exactly what you want a beef cheek to be.

Beef cheeks were cooked good. Yeah, cooked that amazing.

Flavour? None. Zero.

Dessert, we had a sesame mochi with a dark chocolate ice cream.

Now, first dish of the night for you. Oh, my God, finally got to eat this.

I thought it slapped.

The ice cream was so good.

I think collectively it worked really well. Yeah, I agree.

The mochi tower, that one wasn't great and I wouldn't eat it again.

Dark chocolate ice cream was fabulous.

So good.

Creamy, rich, chocolatey.

So what are we thinking for scoring?

Look, I would be happy with like a six or a seven for the entire thing.

How about a seven?

Yeah, I think a seven is appropriate, yeah.

After that dessert, that's a six.

Let's get him a six.

What are you thinking?

I'm thinking a six.

Yeah, I'm thinking a six as well.

Yeah, a six. Okay. I think somewhere in the middle would be good. What do you

think? That's what I'm thinking. I know it's a little bit... I'm thinking a

five. Yeah, I think five sits nicely. You happy with that? Five sounds good.

Overall, what did you think of the night?

Yeah.

I'm thinking a four.

I'm happy with a four.

I don't think we can confidently say that we've done everything the way we

wanted to do it, but being the first gatecrashers, we want to set the bar

high, but it's very nerve-wracking.

Sheridan and Ted, thank you for welcoming us into your home and

allowing us to join the club.

And now it's time for the scores.

The guest teams have given you a combined score of...

28 out of 50.

28 out of 50 wasn't really what we wanted.

What we actually put forward, no, it wasn't a 10 out of 10 knockout dish, but

there were some really strong dishes in there, so we were expecting something

higher than that.

And now it's our turn to score each dish out of 10.

Short and inside, four entree chicken liver parfait, milk bread, and red wine

gel.

I thought the technique of the parfait was perfect. I thought the technique of

the milk bread was perfect.

And I thought the gel was also perfect.

I would have preferred, though, the milk bread to be cut in half and stay in the

pan a little longer for a little bit of crispiness.

It looked like something I wanted to eat, but it also looked like your ratios

were out of order, your bread. There was a lot of it. I wanted a lot more

parfait, but there was a lot of technique in there, a lot of work.

Another pinch of salt would have made a huge difference.

For your entree tonight, I score you a six.

The score I'm giving you for your entree is a seven.

We're happy. We understand where they're coming from.

The techniques that we've done on that dish were all really, really good. Happy

with that.

For main course, you served us beef cheeks with gruyere mash, confit carrot

and grey mulatta.

Again, when it comes to technique, I think you know exactly what to do.

The beef cheek was soft to the spoon is what you want.

The mash was also nice and smooth.

A little bit more gruyere in your mash would have been lovely.

But again, more salt, more flavour.

More flavor, that's what we want.

Salt is your major problem at the minute.

It would have changed the entire dish.

For your main course tonight, I score you a six.

The score I'm giving you for your main course is a seven.

I think, honestly, we had the naive expectation that we were going to come

in and get lots of just 9s and 10s.

I don't. Well, that's what we're aiming for, right? Of course, you come in

thinking you want to nail everything, right? No, you want to nail everything,

but the actual cooking techniques of the main ingredients were really good, so

very happy.

For dessert, she gave us a black sesame mochi with dark chocolate ice cream.

Finally, we found our stride on this one.

The ice cream, it's as good as we can make. It was rich, it was luscious, it

was sweet, it was bitter all at the same time.

Happily buy a tub of it.

I think there was far too much mochi on the plate.

I think it's one of those textures that it's kind of full on.

But great flavour of sesame seeds.

But that ice cream really, really made a big bang on that plate.

Oh, wow.

So this is what I'm giving you for your dessert.

It's a seven.

I think by giving too much, you took away from the score a little bit. But I

think it was your best dish of the night. So for your dessert tonight, I'll

score you... ..an eight.

So that gives you a grand total score of...

..69.

Very happy.

Considering the disasters in the kitchen, if we can get that kind of food

out with what was going on, there's a win there. There's something in that. We

rolled with the punches.

We can take a punch.

Well, our first gate crusher has definitely crushed the party.

But now it's time for redemption.

We're going back to the hinterland of the Gold Coast.

Christian and Lucia, are you ready?

Yeah, we're definitely ready.

We are so in this competition. We have 100% stepped up. We can't wait to cook

again. After hearing Sheridan and Ted's score of 69, we are determined to beat

it. We are determined to beat our score of 72, so we're definitely going to beat

69.

All right, let's go.

Food so good, it'll make you go.

Oh my God, this is good.

Oh, the spice.

Delicious.

The farm foodies are cooking up a feast.

I couldn't do this with anyone else.

Oh, darling.

That is a grand final dish.

Oh, wow.

It means a lot to both of us.

And now I've put chilli in my eyes as well.

The hipsters are putting their hearts on the plate. This is the dish that I made

with my normal.

Oliver, are you OK?

Just making sure that everyone loves the food.

I love seeing this passion. That's what food's about.

There may be love in the kitchen, but there's war at the table. She couldn't

taste the dishes. There is a level of silliness in sitting there not eating

the food. If you can't actually eat the food, what are you doing here?

I'd rather she goes hungry.

A week unlike any other.

Watch out, everybody else.

MKR, Monday 7.30.