1
00:00:01,839 --> 00:00:04,800
It's the start of a brand new round.

2
00:00:05,520 --> 00:00:08,260
And the gatecrashers are here.

3
00:00:08,720 --> 00:00:12,260
We can cook our ass off and that's what
we're going to do. Well, well, well,

4
00:00:12,260 --> 00:00:15,180
expecting us, were we? I didn't know we
had a magician coming tonight.

5
00:00:17,360 --> 00:00:23,740
And while round one's two top teams have
already fast-tracked to Kitchen HQ...

6
00:00:23,740 --> 00:00:25,600
Congratulations. I can't wait.

7
00:00:26,650 --> 00:00:31,510
The remaining OG teams are gearing up
and ready to fight.

8
00:00:32,150 --> 00:00:35,310
Ooh, the gatecrashers are coming into
our territory, aren't they? Oh, that's

9
00:00:35,310 --> 00:00:36,109
for sure.

10
00:00:36,110 --> 00:00:37,430
Right into the lion's den.

11
00:00:38,950 --> 00:00:41,930
We're the predators and the gatecrashers
are actually the prey.

12
00:00:42,130 --> 00:00:43,430
They might need to pack their bags.

13
00:00:44,550 --> 00:00:45,910
Second round, ding, ding.

14
00:00:46,810 --> 00:00:52,270
But there's the teams ready themselves
for battle. They have absolutely no idea

15
00:00:52,270 --> 00:00:55,030
what these gatecrashers are capable of.
We're here to win.

16
00:00:55,250 --> 00:01:02,010
And then... The gatecrashers still

17
00:01:02,010 --> 00:01:03,950
have one big surprise.

18
00:01:06,190 --> 00:01:07,650
This is a food competition.

19
00:01:07,910 --> 00:01:09,450
I don't feel like it's a problem at all.

20
00:01:10,190 --> 00:01:12,850
Wait, hang on. Any other questions?

21
00:01:13,870 --> 00:01:18,430
That leaves the OGs fuming. What are you
even doing here?

22
00:01:18,810 --> 00:01:22,850
Please leave. The amount of shits that
we give tonight is... Yeah, zero.

23
00:01:23,190 --> 00:01:26,070
A big fat f... This is gonna be fun.

24
00:01:39,009 --> 00:01:43,170
Tonight, we're in Perth for the start of
round two of the competition.

25
00:01:43,690 --> 00:01:49,050
And gatecrasher team, mother and son,
Sheridan and Ted, are ready to shake

26
00:01:49,050 --> 00:01:51,310
things up and take out the title.

27
00:01:51,550 --> 00:01:52,930
Instant restaurant today, love. How are
you feeling?

28
00:01:53,390 --> 00:01:55,910
Very excited. Can't believe it's
happening today.

29
00:01:56,250 --> 00:01:59,490
It's intimidating to come in as a
gatecrasher, but I think it's really

30
00:01:59,490 --> 00:02:01,270
good that we're going first. It gives us
an idea.

31
00:02:01,730 --> 00:02:03,110
If we're delusional or not.

32
00:02:04,330 --> 00:02:05,390
Don't say that!

33
00:02:05,870 --> 00:02:09,180
I'm really... looking forward to showing
them what we've got bringing it to the

34
00:02:09,180 --> 00:02:13,480
table tonight we tried out for my
kitchen rules about seven years ago it's

35
00:02:13,480 --> 00:02:17,500
been a long time coming but here we are
it's really exciting to be able to put

36
00:02:17,500 --> 00:02:23,420
our skills to the test lay down some
good dishes and assert ourselves really

37
00:02:23,420 --> 00:02:27,840
scare everyone is the plan yeah just
gonna lay down the law boom

38
00:02:27,840 --> 00:02:31,860
here we go with ted

39
00:02:33,089 --> 00:02:34,089
I'm here and I'm ready.

40
00:02:36,910 --> 00:02:39,870
I'm Sheridan and this is my son,
Theodore, or Ted.

41
00:02:40,230 --> 00:02:41,610
Ted, we'll go with Ted. We'll go with
Ted.

42
00:02:44,410 --> 00:02:45,410
Oh, that's bad.

43
00:02:45,710 --> 00:02:46,710
Swinging into the bush.

44
00:02:47,290 --> 00:02:49,290
I do very much enjoy spending time with
Ted.

45
00:02:49,570 --> 00:02:51,690
It's not going back far enough. It's not
going back far enough.

46
00:02:52,250 --> 00:02:53,750
He's very easygoing.

47
00:02:54,030 --> 00:02:55,550
He's got a lovely nature about him.

48
00:02:56,710 --> 00:02:57,710
It's your turn.

49
00:02:57,730 --> 00:02:59,430
This is where you're saying all the good
things about me.

50
00:03:00,310 --> 00:03:01,310
Just...

51
00:03:02,410 --> 00:03:03,850
Where do I start?

52
00:03:04,590 --> 00:03:06,110
We've got this, Mum. It's under control.

53
00:03:06,350 --> 00:03:09,850
We do have a really close relationship
and we've grown to be a lot closer by

54
00:03:09,850 --> 00:03:12,930
spending a lot of time in the kitchen
together cooking, but we're both very

55
00:03:12,930 --> 00:03:13,769
different cooks.

56
00:03:13,770 --> 00:03:14,769
Come on, Ted.

57
00:03:14,770 --> 00:03:15,770
I'm coming, I'm coming.

58
00:03:15,910 --> 00:03:19,850
I'm a bit of a perfectionist. I'm a high
school maths teacher. I like a recipe, I

59
00:03:19,850 --> 00:03:21,510
like to measure, I like things to be
exact.

60
00:03:21,830 --> 00:03:22,830
Oh, look at that.

61
00:03:23,650 --> 00:03:24,790
Perfect. That looks good.

62
00:03:25,310 --> 00:03:26,710
And he's the opposite of that.

63
00:03:27,250 --> 00:03:31,210
I'm definitely a bit more relaxed in the
kitchen, but between us, it's a

64
00:03:31,210 --> 00:03:33,410
combination. Well done. Good to go.

65
00:03:33,910 --> 00:03:35,050
OK, here we go.

66
00:03:35,870 --> 00:03:40,850
To have him be interested in the kitchen
and interested in cooking is something

67
00:03:40,850 --> 00:03:41,850
that's really special.

68
00:03:41,910 --> 00:03:44,810
Cheers to WA taking our MKR for the
first time ever.

69
00:03:45,650 --> 00:03:50,510
If we were the first WA team to win My
Kitchen Rules, that would be

70
00:03:50,510 --> 00:03:52,370
unbelievable. We're ready.

71
00:03:52,750 --> 00:03:54,430
We are ready. Bring it on.

72
00:03:55,330 --> 00:03:56,330
Let's get going.

73
00:03:56,390 --> 00:03:57,390
Into the shops.

74
00:04:01,130 --> 00:04:05,870
Sheridan and Ted have five hours to do
their shopping, set up their instant

75
00:04:05,870 --> 00:04:10,050
restaurant and begin their prep before
the guest teams arrive.

76
00:04:11,170 --> 00:04:15,270
How do you feel about having a bunch of
strangers in the house?

77
00:04:15,850 --> 00:04:19,670
Well, I mean, it's going to be really
strange. We don't know what they like,

78
00:04:19,790 --> 00:04:22,089
we don't know what they don't like. And
on top of that...

79
00:04:22,770 --> 00:04:23,770
Colin and Manu.

80
00:04:24,630 --> 00:04:28,950
Well, here we go. We've got another
round of Instant Restaurants with three

81
00:04:28,950 --> 00:04:32,430
new team, the Gatecrashers, and I think
it's going to be fiery, my friend.

82
00:04:32,870 --> 00:04:35,710
Very colourful characters, some of them,
and they're going to add a little bit of

83
00:04:35,710 --> 00:04:36,790
spice to the competition.

84
00:04:37,010 --> 00:04:37,909
Looking forward to it.

85
00:04:37,910 --> 00:04:38,950
We've got to start strong.

86
00:04:39,250 --> 00:04:42,810
Yep, it's going to be nice and calm, and
we're just going to serve up great food.

87
00:04:42,990 --> 00:04:43,829
No threats.

88
00:04:43,830 --> 00:04:46,650
No threats. No threats, that's how we
like it. We're going to be the threat.

89
00:04:46,790 --> 00:04:47,790
We are.

90
00:04:48,070 --> 00:04:49,070
We're back!

91
00:04:49,420 --> 00:04:51,080
Thought you could get rid of us.

92
00:04:52,060 --> 00:04:53,220
We're ready for whatever comes.

93
00:04:53,600 --> 00:04:56,800
Well, the gatecrashers are coming into
our territory. Oh, that's for sure.

94
00:04:56,880 --> 00:04:58,000
Right into the lion's den.

95
00:04:58,220 --> 00:05:01,040
If you will. Yes, there's pack against
pack.

96
00:05:01,380 --> 00:05:02,380
Yes.

97
00:05:02,780 --> 00:05:06,200
Hopefully our food will speak for
itself. I have a feeling that they're

98
00:05:06,200 --> 00:05:10,420
going to walk in quite confident and
stuff. I think so. And they just have no

99
00:05:10,420 --> 00:05:11,540
idea what they're in for.

100
00:05:12,520 --> 00:05:14,620
No one gatecrash hard. We want to be
like, boom.

101
00:05:14,860 --> 00:05:16,120
Boom. Day's ruined.

102
00:05:17,880 --> 00:05:20,620
I think these gatecrashers are in for a
bit of a rude awakening, actually,

103
00:05:20,660 --> 00:05:23,740
Simon. Being the OGs, we've seen it all.

104
00:05:24,120 --> 00:05:25,140
We're miles ahead.

105
00:05:25,400 --> 00:05:26,400
We've met the judges.

106
00:05:26,600 --> 00:05:27,600
We've got critiques.

107
00:05:27,880 --> 00:05:29,260
I think they're in for a world of pain.

108
00:05:30,140 --> 00:05:35,320
Hi, David. How are you? We need around
about, well, 500, 600 grams of livers.

109
00:05:35,480 --> 00:05:36,480
Yeah, perfect, guys.

110
00:05:36,540 --> 00:05:37,279
Yep. Thank you.

111
00:05:37,280 --> 00:05:41,560
So for entree, we are serving chicken
liver parfait with milk bread and red

112
00:05:41,560 --> 00:05:42,559
wine gel.

113
00:05:42,560 --> 00:05:45,720
So make sure we cook those perfectly. So
we're making chicken liver parfait

114
00:05:45,720 --> 00:05:49,120
because it's one of our favourite dishes
and I've cooked it a thousand times

115
00:05:49,120 --> 00:05:51,840
before and I think it'll be a great way
to start the night.

116
00:05:52,040 --> 00:05:54,540
Thank you. Thank you so much. See you
later. Bye.

117
00:05:55,200 --> 00:05:58,740
Chicken liver is one of my favourite.
Yeah. The livers, when you cook them,

118
00:05:58,780 --> 00:06:00,000
are beautiful and sweet.

119
00:06:00,280 --> 00:06:04,040
Something about chicken liver parfait,
parfait means perfect in French, which

120
00:06:04,040 --> 00:06:05,300
means it's a perfect texture.

121
00:06:05,560 --> 00:06:09,420
So if it's too soft, it's going to run
away. If it's too sad, then the texture

122
00:06:09,420 --> 00:06:13,360
will be wrong. And the seasoning is very
important. It really needs to be well

123
00:06:13,360 --> 00:06:14,360
balanced to be delicious.

124
00:06:14,920 --> 00:06:17,760
Oh, you're running, are you? Yes. Come
on, come on, come on. There's a time

125
00:06:17,760 --> 00:06:19,860
crunch. There's just going to be stuff
coming off the shelf. There's going to

126
00:06:19,860 --> 00:06:21,560
be Ian, and he better be very fast with
his pan.

127
00:06:22,440 --> 00:06:27,320
Rosemary, parsley, celery and carrots. I
am very stressy, but I don't know how to

128
00:06:27,320 --> 00:06:27,859
slow down.

129
00:06:27,860 --> 00:06:28,860
OK. I don't know.

130
00:06:29,340 --> 00:06:30,380
That's just me. Valium?

131
00:06:31,200 --> 00:06:33,420
One, two, three, four, five, six.

132
00:06:34,160 --> 00:06:35,360
Done. That's good. All right, let's go.

133
00:06:35,640 --> 00:06:39,300
My one piece of advice for the
gatecrashers would be that it's a

134
00:06:39,300 --> 00:06:40,300
marathon, not a sprint.

135
00:06:40,660 --> 00:06:41,740
Let's do milk, eggs, cheese.

136
00:06:42,160 --> 00:06:43,340
Yep. Make sure they're not cracked.

137
00:06:43,980 --> 00:06:48,120
execute things well and don't succumb to
the MKR pressure.

138
00:06:48,420 --> 00:06:50,100
Are you going to crack under pressure,
Mum? Never.

139
00:06:51,600 --> 00:06:53,820
OK. Are they good? Yep. Done.

140
00:06:56,240 --> 00:06:58,920
All right, now we need potatoes for the
main.

141
00:06:59,900 --> 00:07:04,420
For main, we're serving beet cheeks and
gruyere mash with confit carrots and a

142
00:07:04,420 --> 00:07:08,320
gremolata. The thing I love about this
main dish is it's something that we eat

143
00:07:08,320 --> 00:07:09,320
as a family.

144
00:07:09,370 --> 00:07:12,690
quite often like it's a bit of a staple
that mum's made since i was a kid okay

145
00:07:12,690 --> 00:07:18,150
done yep beautiful you're peeling all
those beef cheeks the secondary quarter

146
00:07:18,150 --> 00:07:23,970
meat it lends itself to slow braising in
a beautiful beef stock maybe a bit of

147
00:07:23,970 --> 00:07:28,150
red wine in there just cut it with a
spoon if you start using enough on the

148
00:07:28,150 --> 00:07:31,270
beef chicken something's going wrong all
the fridge stuff together

149
00:07:32,270 --> 00:07:33,270
All right, let's go.

150
00:07:33,290 --> 00:07:34,149
I don't know that.

151
00:07:34,150 --> 00:07:35,950
I know, we've just got... Just suck it
up.

152
00:07:36,790 --> 00:07:38,210
Here, grab that end of the chai.

153
00:07:40,270 --> 00:07:42,450
Shopping's done, we've got everything.
Let's go. Let's go, Mum.

154
00:07:43,270 --> 00:07:44,270
Time to get cooking.

155
00:07:46,470 --> 00:07:50,970
Sheridan and Ted have just over three
hours to set up their instant restaurant

156
00:07:50,970 --> 00:07:53,730
and prep before the guest teams arrive.

157
00:07:54,670 --> 00:07:55,549
Oh, yeah.

158
00:07:55,550 --> 00:07:56,550
Let's go.

159
00:07:57,290 --> 00:07:58,290
Try to come up here, Mum.

160
00:07:58,630 --> 00:08:00,530
So, the theme tonight is...

161
00:08:00,920 --> 00:08:04,000
Golf and garden, because I absolutely
love my garden. You do.

162
00:08:04,220 --> 00:08:06,000
And you, obviously, love your golf.

163
00:08:06,220 --> 00:08:08,980
I love golf because it's, like,
competitive, as I'm pretty competitive.

164
00:08:09,420 --> 00:08:12,160
What do we think of the score tonight,
Mum? We've done a few calculations in my

165
00:08:12,160 --> 00:08:16,680
head, and with nothing but nines and
tens from the judges, we're going to be

166
00:08:16,680 --> 00:08:17,680
in the 90s.

167
00:08:17,720 --> 00:08:20,420
That's why we've got to cook really good
food and show them that the gate crashes

168
00:08:20,420 --> 00:08:21,660
are not to be messed with.

169
00:08:22,180 --> 00:08:23,180
We're feeling confident.

170
00:08:23,620 --> 00:08:24,620
I'm so excited.

171
00:08:24,660 --> 00:08:27,660
Show people what we can do in the
kitchen and scare everyone else.

172
00:08:28,880 --> 00:08:30,400
Now you're going to put it in sort of
behind.

173
00:08:30,640 --> 00:08:32,600
Oh, yeah, I'm getting it. Straighten up
the feet of it.

174
00:08:35,059 --> 00:08:37,059
Perfect. All right, stand back over
there. Have a look.

175
00:08:37,299 --> 00:08:39,100
Absolutely love it. Love the flowers.

176
00:08:39,539 --> 00:08:41,080
Let's get into the kitchen and start
cooking.

177
00:08:41,480 --> 00:08:42,860
Yep, we need to get going. Let's go.

178
00:08:43,240 --> 00:08:44,240
Awesome.

179
00:08:44,960 --> 00:08:48,020
It's a huge disadvantage being a
gatecrasher, in my opinion. You've got

180
00:08:48,020 --> 00:08:50,660
to come in, act like you know what's
going on, but you've got no clue.

181
00:08:50,900 --> 00:08:54,680
Kind of like the gatecrasher just
standing on this massive trap door and

182
00:08:54,680 --> 00:08:55,680
we've just got the lever.

183
00:09:02,160 --> 00:09:03,159
Let's go.

184
00:09:03,160 --> 00:09:04,160
All of this.

185
00:09:04,960 --> 00:09:05,960
Sheridan from WA.

186
00:09:06,080 --> 00:09:07,080
These are a bit nice, a bit new.

187
00:09:07,260 --> 00:09:11,040
To actually be able to put the apron on,
look down and see that it's got MKR,

188
00:09:11,160 --> 00:09:12,720
it's got my name and it's got WA.

189
00:09:13,920 --> 00:09:14,920
Very cool.

190
00:09:15,340 --> 00:09:17,420
There's still a lot of space here for me
to spill stuff.

191
00:09:18,440 --> 00:09:20,720
It's not a hazmat suit like we hoped.
Like we hoped.

192
00:09:21,820 --> 00:09:25,090
Gorgeous. All right, if we nail our
prep, I feel like it's going to come out

193
00:09:25,090 --> 00:09:30,050
really solid. And if we can stay calm,
we'll have a really good menu to put up

194
00:09:30,050 --> 00:09:33,510
tonight. OK, I'm doing the chocolate ice
cream.

195
00:09:33,990 --> 00:09:38,370
Your ice cream is awesome, Mum. For
dessert, we are serving a black sesame

196
00:09:38,370 --> 00:09:40,290
mochi cake with dark chocolate ice
cream.

197
00:09:41,450 --> 00:09:45,690
It's a fusion dessert, blending a
traditional Japanese dessert with a

198
00:09:45,690 --> 00:09:46,690
Western cake.

199
00:09:47,189 --> 00:09:50,890
It's got a lot of glutinous rice flour
in it. So once it's cooked, it should

200
00:09:50,890 --> 00:09:53,770
have this nice thick layer of black
glutinous cake.

201
00:09:54,070 --> 00:09:56,430
And it's delicious served with ice
cream.

202
00:09:56,750 --> 00:09:57,750
What are you eating?

203
00:09:58,090 --> 00:09:59,930
Nothing. You're eating chocolate?

204
00:10:00,430 --> 00:10:01,430
No, I'm not.

205
00:10:01,570 --> 00:10:06,150
The dessert is a little outside the box,
isn't it? Yeah, they've changed tack

206
00:10:06,150 --> 00:10:09,350
here a little bit. Two different
cuisines, and they've put them together.

207
00:10:09,410 --> 00:10:13,530
But it can work perfectly well. So the
black sesame mochi, it's all about the

208
00:10:13,530 --> 00:10:14,530
texture, isn't it?

209
00:10:14,600 --> 00:10:18,360
Very kind of soft and chewy and
gelatinous kind of dessert.

210
00:10:18,800 --> 00:10:20,000
How's your dessert going, Mum?

211
00:10:20,240 --> 00:10:21,240
It's going good.

212
00:10:21,400 --> 00:10:26,160
Now, I love a dark chocolate ice cream.
It's got to be smooth, no icicles.

213
00:10:26,160 --> 00:10:29,000
You've got to have enough chocolate in
there. A little bit of bitterness to it.

214
00:10:29,280 --> 00:10:30,940
OK, that's on, Ted.

215
00:10:34,100 --> 00:10:38,060
So I've just started on the main course.
I'm doing the beef cheeks in the flour,

216
00:10:38,220 --> 00:10:39,380
which is what you taught me, Mum.

217
00:10:39,939 --> 00:10:42,800
To make sure the beef cheeks get a
really good sear, what I'm going to do

218
00:10:42,800 --> 00:10:44,800
is roll it in flour, salt and pepper.

219
00:10:45,040 --> 00:10:47,640
That way when it cooks in the pan, it's
going to get a really nice crust.

220
00:10:48,240 --> 00:10:51,160
So we're looking for a lot of brownness
on most of the sides.

221
00:10:52,060 --> 00:10:53,400
Aggressive sear, isn't that right, Mum?

222
00:10:54,020 --> 00:10:57,480
Yes. It's really crucial to get the beef
cheeks on early because if they do not

223
00:10:57,480 --> 00:11:00,640
cook enough, they will have hard fat in
the middle of them and they will not be

224
00:11:00,640 --> 00:11:01,319
very pleasant.

225
00:11:01,320 --> 00:11:04,580
We're very happy, Mum. As soon as this
is in, we're looking good. We would

226
00:11:04,580 --> 00:11:08,700
obviously love to prove we are really
good cooks, you know? Best in my kitchen

227
00:11:08,700 --> 00:11:09,669
rules.

228
00:11:09,670 --> 00:11:11,270
Best course in WA.

229
00:11:12,030 --> 00:11:15,710
And now I'm going to do the parfait for
entree.

230
00:11:16,210 --> 00:11:18,670
So we're going to flambe the livers.
Yeah, let's do it. Okay, so we want one

231
00:11:18,670 --> 00:11:20,370
thin layer. Get some tongs. You can move
them around.

232
00:11:20,990 --> 00:11:24,230
The parfait has a lot of technical parts
to it.

233
00:11:24,650 --> 00:11:26,570
Flip them around a bit. We don't want
them to cook too much.

234
00:11:27,550 --> 00:11:32,690
That, if any one of them goes wrong, is
going to or could bring the dish apart.

235
00:11:33,090 --> 00:11:34,170
Tip the pan to the side.

236
00:11:35,210 --> 00:11:36,570
I've got it, I've got it, I've got it.

237
00:11:37,330 --> 00:11:42,250
Yep. Close the pan. I tipped it on you.
Yeah. Couple of seconds. Blow it out.

238
00:11:45,790 --> 00:11:46,830
They're looking fabulous.

239
00:11:47,430 --> 00:11:50,410
It's possible that the other contestants
won't like it. We know it's quite

240
00:11:50,410 --> 00:11:53,950
divisive. You picked it because they
won't like it? No, because I'm

241
00:11:53,950 --> 00:11:58,030
interested in hopefully them being able
to taste it and maybe change their

242
00:11:58,030 --> 00:12:02,570
minds. This liver really needs to be in
the oven well before the guests arrive.

243
00:12:02,990 --> 00:12:06,290
The most difficult part of the dish will
be the parfait.

244
00:12:07,020 --> 00:12:11,780
It has a set time in the oven, and then
it does take quite a few hours to set

245
00:12:11,780 --> 00:12:13,040
properly in the fridge.

246
00:12:13,700 --> 00:12:14,800
Put the timer on the oven.

247
00:12:15,420 --> 00:12:17,400
OK, but I don't know how to do it. I'll
do it.

248
00:12:17,880 --> 00:12:18,880
Right, guys, one hour.

249
00:12:20,240 --> 00:12:21,520
Mum, I put it for one hour, one minute.

250
00:12:23,420 --> 00:12:24,420
It's it.

251
00:12:24,540 --> 00:12:24,860
Here

252
00:12:24,860 --> 00:12:31,940
we

253
00:12:31,940 --> 00:12:32,940
go, round two.

254
00:12:33,400 --> 00:12:34,359
Ding, ding, ding.

255
00:12:34,360 --> 00:12:37,620
I'm feeling good about round two. Yeah,
we made it. We made it into round two.

256
00:12:37,780 --> 00:12:41,460
We're just ready to step up a little bit
and show what we've got.

257
00:12:42,660 --> 00:12:46,260
Come on, I can't wait.

258
00:12:46,560 --> 00:12:51,860
We're keen to be OG strong and come in
and really show these gatecrashers what

259
00:12:51,860 --> 00:12:55,020
it's all about. I'm pretty keen to put
them in the dirt and absolutely send

260
00:12:55,020 --> 00:12:56,100
ourselves to the top. Absolutely.

261
00:12:56,340 --> 00:12:58,840
We've got the experience and now it's
time for redemption.

262
00:12:59,740 --> 00:13:01,060
Hey, how are you?

263
00:13:01,420 --> 00:13:02,560
Good to see you.

264
00:13:11,170 --> 00:13:15,630
We're not intimidated by the OGs. We're
both competitive people.

265
00:13:16,090 --> 00:13:17,890
Grab the ball by the horns and let's
roll.

266
00:13:19,530 --> 00:13:23,430
This is not just going to be a test of
cooking abilities. This is also going to

267
00:13:23,430 --> 00:13:25,050
be a test of our fortitude.

268
00:13:25,410 --> 00:13:29,430
The OGs are going to throw everything at
us, but I'm ready for battle.

269
00:13:32,260 --> 00:13:35,440
My name's Harrison. I'm Oliver. And
we're from the inner west of Sydney.

270
00:13:35,920 --> 00:13:38,740
People might think we're disarmingly
charming.

271
00:13:39,040 --> 00:13:41,700
Oh, disarmingly charming. I like that.

272
00:13:42,020 --> 00:13:43,200
That's our album name.

273
00:13:46,460 --> 00:13:47,980
Oliver and I are best mates.

274
00:13:48,240 --> 00:13:53,600
As a pair, we are eccentric, but there's
a lot more behind the beautiful

275
00:13:53,600 --> 00:13:55,580
exteriors, and that's food.

276
00:13:59,490 --> 00:14:02,350
Mr. Fussy. Hey, you think I was fussy?
You should have seen my nono.

277
00:14:04,170 --> 00:14:08,530
I'm currently a bar manager at a pub.
And I'm the 2IC of a wine store.

278
00:14:08,810 --> 00:14:13,110
But we would love to be able to spend
time on our passion and our love of

279
00:14:13,110 --> 00:14:16,150
food. Who needs a gym membership when
you cook polenta?

280
00:14:16,790 --> 00:14:21,670
If we stick true to our guns, which is
Italian-Australian cooking, we have the

281
00:14:21,670 --> 00:14:23,570
chance to take it to the next level.

282
00:14:24,350 --> 00:14:26,910
And that's all I can really hope for on
this one.

283
00:14:27,250 --> 00:14:28,470
We've already got some sweat going.

284
00:14:28,960 --> 00:14:30,380
I'll turn the exhaust on up higher for
you.

285
00:14:31,100 --> 00:14:32,100
There you go.

286
00:14:32,340 --> 00:14:36,160
I think people might potentially
underestimate us.

287
00:14:36,500 --> 00:14:42,620
Cheers. But we're going to give it 100%.
We want to prove not just to the other

288
00:14:42,620 --> 00:14:47,040
teams, but especially to ourselves that
our love of cooking is not just a hobby.

289
00:14:47,780 --> 00:14:50,120
I didn't know we had a magician coming
tonight.

290
00:14:50,860 --> 00:14:51,860
Bit of entertainment.

291
00:14:52,300 --> 00:14:54,040
Well, well, well, expecting us, were we?

292
00:14:54,460 --> 00:14:55,460
That's right.

293
00:14:55,740 --> 00:14:56,740
Just like magic.

294
00:14:57,380 --> 00:14:58,380
I'm Angus.

295
00:14:58,480 --> 00:15:01,220
Definitely interesting to see another
couple of blokes with a bit of a

296
00:15:01,220 --> 00:15:04,080
moustache rivalry going on. Good to meet
you. Nice to meet you.

297
00:15:04,820 --> 00:15:07,980
The two girls look like carbon copies of
each other. Hi, how you doing?

298
00:15:08,500 --> 00:15:13,020
Hi. Like two sides of a pair of jeans in
go-go boots.

299
00:15:15,000 --> 00:15:16,000
Love to see you.

300
00:15:16,180 --> 00:15:17,960
These gay crashers, do you know what's
weird?

301
00:15:18,200 --> 00:15:21,020
They're smiling. Like everything's all
cool. Like they own the place.

302
00:15:21,440 --> 00:15:23,880
You just got here, mate. Yeah. Know your
place, buddy.

303
00:15:24,160 --> 00:15:26,240
Well, shall we all go in? Yeah.

304
00:15:26,520 --> 00:15:27,520
All right, come on.

305
00:15:28,060 --> 00:15:29,680
One by one, we'll just pick them off.

306
00:15:30,540 --> 00:15:31,540
Keep going, Dan.

307
00:15:31,820 --> 00:15:32,820
Let's see what they got.

308
00:15:34,420 --> 00:15:35,540
Oh, my God. They're here.

309
00:15:36,060 --> 00:15:37,220
You ready? Yeah, let's go.

310
00:15:39,200 --> 00:15:40,300
You ready? One, two.

311
00:15:42,000 --> 00:15:43,000
Hello!

312
00:15:49,310 --> 00:15:52,870
Oh my god, they actually seem really
comfortable.

313
00:15:53,190 --> 00:15:57,970
I'm excited to see what they're about to
cook for us To

314
00:15:57,970 --> 00:16:04,730
see them face to face it makes the
competition feel more real you're

315
00:16:04,730 --> 00:16:06,390
seeing the people that you're gonna be
trying to be

316
00:16:12,770 --> 00:16:14,170
Very nice. Very nice.

317
00:16:14,610 --> 00:16:20,370
Thank you. The immediate thing that
strikes me is the massive golfer theme

318
00:16:20,370 --> 00:16:22,470
that is just permeating the area.

319
00:16:22,730 --> 00:16:25,390
Are we going to be putting for our
dinner?

320
00:16:25,710 --> 00:16:26,890
But I like it. Thank you.

321
00:16:27,190 --> 00:16:30,630
Oh, we're going to have a golf thing.
Okay, okay. I love golf. Golf's great.

322
00:16:30,910 --> 00:16:32,890
Not sure if you've got the temperament
for golf, though.

323
00:16:33,210 --> 00:16:34,750
Why? It's a patient man's game.

324
00:16:34,990 --> 00:16:36,250
I think you'll find I'm very impatient.

325
00:16:37,010 --> 00:16:38,330
I've got you as my teammate.

326
00:16:42,959 --> 00:16:46,200
My name is Sheridan, and this is my son
Ted, and we'd like to welcome you to our

327
00:16:46,200 --> 00:16:47,520
instant restaurant, The Garden Club.

328
00:16:47,980 --> 00:16:50,520
The reason why it's called The Garden
Club is because I'm a very passionate

329
00:16:50,520 --> 00:16:53,720
golfer, as you can probably see from the
memorabilia around the room. Please

330
00:16:53,720 --> 00:16:55,320
don't steal my golf balls. I do need
them.

331
00:16:55,900 --> 00:16:58,920
And the reason why it's Garden is
because Mum loves her garden.

332
00:16:59,480 --> 00:17:01,980
Hope you enjoy tonight, and the food
will be good.

333
00:17:02,940 --> 00:17:04,640
We've got to go now because we've got
lots of cooking to do.

334
00:17:05,380 --> 00:17:06,500
Enjoy. We'll see you guys later.

335
00:17:08,319 --> 00:17:09,159
Cheers, everyone.

336
00:17:09,160 --> 00:17:10,160
Cheers.

337
00:17:11,140 --> 00:17:12,140
Cheers. Cheers.

338
00:17:12,720 --> 00:17:14,740
All right, so we'd like to get to know
you, I suppose.

339
00:17:15,400 --> 00:17:17,619
So do you want to just start with each
of your names?

340
00:17:18,079 --> 00:17:19,079
My name's Oliver.

341
00:17:19,800 --> 00:17:20,900
This is... I'm Harrison.

342
00:17:21,160 --> 00:17:24,500
Lovely to meet you all. Pleasure to meet
you. We're both from the inner west.

343
00:17:24,540 --> 00:17:25,319
We're in Sydney.

344
00:17:25,319 --> 00:17:28,480
They're like a theme of some sort with
your outfit.

345
00:17:29,360 --> 00:17:30,520
I think we're all just true to self.

346
00:17:30,740 --> 00:17:33,000
So you dress just kind of like this sort
of stuff every day?

347
00:17:33,220 --> 00:17:37,480
Very much so, yes. To go to the shops?
Yep. You wear a tie to the shops? Yes.

348
00:17:37,830 --> 00:17:41,010
Sick. He's been looking 30 since he was
17, pretty much.

349
00:17:41,350 --> 00:17:44,830
Are the glasses for vision? Oh, no, I'm
absolutely blind. Yeah, yeah, yeah.

350
00:17:45,050 --> 00:17:48,530
Like, I am happy to pass them around to
everyone at the table and you just...

351
00:17:48,530 --> 00:17:50,810
You'll get a headache. I've got a
headache.

352
00:17:51,690 --> 00:17:52,690
No, thank you.

353
00:17:53,050 --> 00:17:54,050
I can't see.

354
00:17:54,330 --> 00:17:56,090
Elvis has arrived to the building.

355
00:17:56,290 --> 00:17:59,050
Elvis mixed with Austin Powers, even.

356
00:17:59,330 --> 00:18:01,930
And Willy Wonka, I think, as well.

357
00:18:02,790 --> 00:18:04,710
I like to live in a world of pure
imagination.

358
00:18:06,860 --> 00:18:08,040
I don't know. How about you two?

359
00:18:08,620 --> 00:18:10,300
I'm Zoe. And I'm Zach.

360
00:18:10,680 --> 00:18:12,520
And we're also from New South Wales.

361
00:18:12,820 --> 00:18:13,699
Oh, yeah, we're about.

362
00:18:13,700 --> 00:18:16,380
We're in Newcastle. Are you guys
competitive?

363
00:18:17,520 --> 00:18:19,600
We are very competitive, yeah.

364
00:18:20,460 --> 00:18:23,680
I think we're competitive in our own
lanes, though, I would say.

365
00:18:24,080 --> 00:18:25,560
I just like to win.

366
00:18:26,420 --> 00:18:28,800
I play a lot of sport and I get, like,
very aggressive.

367
00:18:30,720 --> 00:18:33,540
How will you guys feel if you don't win?

368
00:18:34,429 --> 00:18:37,070
It's actually not going to happen, so
why even ask the question?

369
00:18:39,370 --> 00:18:44,490
Zoe and I have been best mates for...
Oh, how long has it been? Too long.

370
00:18:45,890 --> 00:18:49,490
Zach is very sassy and also sometimes a
little bit too brutally honest.

371
00:18:50,170 --> 00:18:51,570
But look how pretty their eyes are.

372
00:18:51,970 --> 00:18:53,090
I think they're ugly eyes.

373
00:18:53,370 --> 00:18:54,370
What do you mean? They're white and
beautiful.

374
00:18:54,470 --> 00:18:58,490
No. People respect my opinion because my
brutal honesty is generally correct.

375
00:18:58,630 --> 00:18:59,990
But, yeah, don't test me.

376
00:19:00,790 --> 00:19:02,690
I think he needs to go and get a drink
somewhere.

377
00:19:02,930 --> 00:19:05,290
Yeah, all right. Well, last one there
buys first round.

378
00:19:05,550 --> 00:19:06,550
That's going to be you.

379
00:19:07,350 --> 00:19:09,050
We're both very competitive people.

380
00:19:09,430 --> 00:19:13,290
I've worked in very high-end
restaurants, and so my knowledge of food

381
00:19:13,290 --> 00:19:14,990
is actually quite big.

382
00:19:15,710 --> 00:19:18,630
You've got big expectations. Yeah, I do
have big expectations.

383
00:19:18,990 --> 00:19:21,630
So you're not going to throw the cards
on the table and storm off when you

384
00:19:21,630 --> 00:19:22,209
don't win?

385
00:19:22,210 --> 00:19:23,490
I don't plan to lose.

386
00:19:25,270 --> 00:19:28,270
Why would you want to lose when you can
win? Yeah. So just win.

387
00:19:29,930 --> 00:19:31,530
What's your cooking style?

388
00:19:31,770 --> 00:19:35,470
So ours together is like seafood, so I'm
a pescatarian.

389
00:19:36,550 --> 00:19:37,550
What's that?

390
00:19:38,770 --> 00:19:39,950
Pescatarian is only seafood.

391
00:19:40,310 --> 00:19:41,570
Oh. Yeah.

392
00:19:42,050 --> 00:19:43,730
Will there only be seafood on the menu?

393
00:19:44,130 --> 00:19:46,130
You'll have to wait and find out.

394
00:19:46,690 --> 00:19:50,790
I've been a pescatarian for a couple
years now, but it started off as when I

395
00:19:50,790 --> 00:19:54,150
was about 12 or 13, I became a
vegetarian, and since then I haven't

396
00:19:54,150 --> 00:19:54,839
eaten meat.

397
00:19:54,840 --> 00:19:57,720
Don't get me wrong, I'm absolutely a
foodie, so if I can eat it, I'm going to

398
00:19:57,720 --> 00:19:58,840
demolish the plate if it's good.

399
00:19:59,060 --> 00:20:02,880
Yeah. But if I can't eat it, this guy
has it covered. So if there was meat

400
00:20:02,880 --> 00:20:05,860
that come out and there's a sauce on top
of it and stuff, will you even try the

401
00:20:05,860 --> 00:20:08,620
sauce? Or because it's touched the meat,
you wouldn't even taste that? It

402
00:20:08,620 --> 00:20:11,200
depends, like, if there was, like, meat
fats and stuff in the sauce.

403
00:20:12,460 --> 00:20:14,000
Because I just, yeah, don't eat meat.

404
00:20:15,860 --> 00:20:16,860
So wait.

405
00:20:16,980 --> 00:20:17,980
Hang on.

406
00:20:18,120 --> 00:20:20,540
So she doesn't eat any meat? So she's
not eating any meat.

407
00:20:23,180 --> 00:20:24,880
You'd make good friends with hot chips,
I reckon.

408
00:20:25,540 --> 00:20:27,060
Do you like a chippy? Yeah, yeah, yeah.

409
00:20:27,300 --> 00:20:29,740
Don't you love it when you have a big
dinner party and you invite people

410
00:20:29,740 --> 00:20:33,700
around and you make all this food and
then they go, oh, I can't actually eat

411
00:20:33,700 --> 00:20:34,459
any of that.

412
00:20:34,460 --> 00:20:35,359
Oh, are you allergic?

413
00:20:35,360 --> 00:20:39,400
No, no. No, I just chew stuff. It really
gets on my goat, actually.

414
00:20:40,220 --> 00:20:41,220
Are you guys fussy?

415
00:20:41,940 --> 00:20:44,700
Like, not at all. Not really. No.

416
00:20:45,400 --> 00:20:46,780
That seemed fussy.

417
00:20:47,620 --> 00:20:48,720
Why do you think that?

418
00:20:49,520 --> 00:20:50,820
You're a pescetarian for a start.

419
00:20:52,930 --> 00:20:56,350
Usually, like, people do not care that
I'm a pescatarian. Like, they don't

420
00:20:56,350 --> 00:20:58,890
button eyelids, so I feel like they're
overreacting a bit tonight.

421
00:21:03,210 --> 00:21:04,510
The liver in the oven.

422
00:21:04,770 --> 00:21:06,710
Can you just tell me how much that
timer's got to go?

423
00:21:11,630 --> 00:21:12,389
Oh, no.

424
00:21:12,390 --> 00:21:13,630
Did you not put a timer on it? I did.

425
00:21:16,530 --> 00:21:21,270
I did. I literally said... I don't know
how long it's been in there now. OK,

426
00:21:21,330 --> 00:21:22,330
hold on.

427
00:21:25,250 --> 00:21:26,390
I hit OK, Mum.

428
00:21:28,110 --> 00:21:32,610
Just realised that the timer on the oven
was not set properly for the chicken

429
00:21:32,610 --> 00:21:33,610
liver parfait.

430
00:21:33,830 --> 00:21:35,030
My heart just sunk.

431
00:21:35,250 --> 00:21:36,250
Yeah, there's no timer.

432
00:21:36,590 --> 00:21:37,970
OK. What, what, what?

433
00:21:38,390 --> 00:21:41,070
It's got to have been in there an hour.
No, I don't think it was, Mum. If it's

434
00:21:41,070 --> 00:21:42,070
not, it's not going to set.

435
00:21:42,910 --> 00:21:43,910
Holy shit.

436
00:21:48,650 --> 00:21:49,650
Coming up.

437
00:21:49,850 --> 00:21:54,750
With some new faces around the table. So
this pescetarian thing is bothering me.

438
00:21:54,850 --> 00:21:57,450
We're the predators and the gatecrashers
are actually the prey.

439
00:21:57,670 --> 00:21:59,950
The OGs go on the attack.

440
00:22:00,410 --> 00:22:03,750
You didn't eat any of the food. I don't
feel like it's a problem at all. Why are

441
00:22:03,750 --> 00:22:04,750
you here?

442
00:22:07,610 --> 00:22:09,030
Second round. Ding, ding.

443
00:22:10,230 --> 00:22:12,510
And... I'm so confused. Mum, just trust
yourself.

444
00:22:12,830 --> 00:22:13,830
I don't.

445
00:22:14,120 --> 00:22:18,180
family ties are put to the test we just
gotta keep our heads up and keep going

446
00:22:18,180 --> 00:22:22,160
we know what we're doing come on we can
do this this has been a dream of ours

447
00:22:22,160 --> 00:22:25,900
for eight years yeah we need to keep
moving forward but can sheridan and ted

448
00:22:25,900 --> 00:22:31,280
score a hole in one when it comes to
technique i think you know exactly what

449
00:22:31,280 --> 00:22:35,680
to do i think it was your best dish of
the night

450
00:22:38,899 --> 00:22:43,040
In Perth, the OGs are still sizing up
the new competition.

451
00:22:43,420 --> 00:22:48,120
You've got, like, the besties, Alicia
and Deanne, and Zoe and Zach, and then

452
00:22:48,120 --> 00:22:50,540
you guys are probably going to go
head-to-head.

453
00:22:51,520 --> 00:22:55,960
And then you've got the bros, Oliver and
Harrison and Angus and Simon.

454
00:22:56,180 --> 00:22:58,080
I think it might be a bit of Battle of
the Moes.

455
00:23:00,580 --> 00:23:03,480
And then you've got the mother and the
child, Kristen and Lucy.

456
00:23:03,880 --> 00:23:07,220
You're going to get your horns out for
Sheridan and Ted.

457
00:23:08,200 --> 00:23:09,200
You've got to put them in the dirt.

458
00:23:09,520 --> 00:23:10,520
In the dirt?

459
00:23:11,280 --> 00:23:12,500
OK, funeral director.

460
00:23:14,880 --> 00:23:21,560
While in the kitchen, Sheridan and Ted's
chicken liver parfait entree is on the

461
00:23:21,560 --> 00:23:22,560
brink. Oh, no.

462
00:23:22,720 --> 00:23:24,000
Did you not put a timer on it? I did.

463
00:23:24,280 --> 00:23:26,080
After a badly timed mistake.

464
00:23:26,440 --> 00:23:30,780
Just realised that the timer on the oven
was not set properly for the chicken

465
00:23:30,780 --> 00:23:31,780
liver parfait.

466
00:23:33,980 --> 00:23:35,840
I don't know how long it's been in there
now. OK, hold on.

467
00:23:39,560 --> 00:23:40,660
I hit okay, Mum.

468
00:23:41,080 --> 00:23:45,120
The parfait needed to cook for exactly
one hour before going into the fridge to

469
00:23:45,120 --> 00:23:46,360
set. What?

470
00:23:46,880 --> 00:23:48,940
It's got to have been in there an hour.
No, I don't think it was, Mum.

471
00:23:49,420 --> 00:23:52,180
If it's undercooked, it won't set in the
fridge.

472
00:23:52,380 --> 00:23:55,620
Instead of being a light, fluffy
texture, it's going to be liquid.

473
00:23:56,980 --> 00:23:57,980
Holy shit.

474
00:23:59,720 --> 00:24:02,140
I am in an absolute panic right now.

475
00:24:03,160 --> 00:24:05,380
Can you take it out and have a quick
look? No, you can't tell. You can't

476
00:24:05,380 --> 00:24:06,460
tell. Do we just...

477
00:24:06,920 --> 00:24:09,620
Go for it. And there's nothing else we
can do. I know.

478
00:24:09,860 --> 00:24:11,160
Just get it in the fridge.

479
00:24:11,520 --> 00:24:14,900
My only option is to get it into the
fridge and hope that it sets.

480
00:24:15,920 --> 00:24:21,800
I honestly do not know what I am going
to do if the liver is not set properly.

481
00:24:22,400 --> 00:24:24,700
So when the judges come in, I want them
to think that we're much calmer.

482
00:24:34,220 --> 00:24:35,220
You ready, chocolate?

483
00:24:35,720 --> 00:24:42,400
how are you very nice all right oh my
god the judges are here

484
00:24:42,400 --> 00:24:49,380
here we go are you ready yep oh god oh
okay all

485
00:24:49,380 --> 00:24:56,380
right let's got this let's do it hello
what the grand

486
00:24:56,380 --> 00:25:02,860
entrance lovely to have you here It
feels strange because I've seen the

487
00:25:02,860 --> 00:25:06,440
judges so many times. I certainly don't
know them, but their faces are familiar.

488
00:25:06,880 --> 00:25:08,360
I'm watching TV, but there's no screen.

489
00:25:09,800 --> 00:25:10,800
Oh,

490
00:25:11,180 --> 00:25:12,980
they're actually here.

491
00:25:16,180 --> 00:25:17,180
Good evening.

492
00:25:19,920 --> 00:25:24,280
Look at all these new faces. Oh, new
people. Gorgeous. And old faces.

493
00:25:24,480 --> 00:25:25,139
Old faces.

494
00:25:25,140 --> 00:25:26,099
Favourite faces.

495
00:25:26,100 --> 00:25:27,099
Not old. Not old.

496
00:25:27,100 --> 00:25:29,920
I still can't agree they couldn't sit
next to us anymore.

497
00:25:30,160 --> 00:25:35,160
No. No, apparently. We know yous have
asked for this. We know yous asked.

498
00:25:35,480 --> 00:25:40,400
Yeah. We missed yous. I know. We missed
all of yous, and welcome to the new

499
00:25:40,400 --> 00:25:41,400
years.

500
00:25:42,100 --> 00:25:45,890
I'm really excited to dine with Colin
and Manu, but... It's a little bit

501
00:25:45,890 --> 00:25:48,010
scary. These are professional chefs.

502
00:25:48,330 --> 00:25:51,990
I'm very happy that we are not the ones
first up cooking for them.

503
00:25:52,950 --> 00:25:56,510
We would like to welcome Colin and Manu
to our instant restaurant, The Garden

504
00:25:56,510 --> 00:25:59,150
Club. I'm Sheridan and this is Ted.

505
00:25:59,370 --> 00:26:02,370
We wanted to come on the competition
just because we love to cook for big

506
00:26:02,370 --> 00:26:05,330
groups of people. We always cook for our
family. So that's why we're here and

507
00:26:05,330 --> 00:26:06,330
we're here to win.

508
00:26:07,710 --> 00:26:11,410
Alright, you're all here to show us your
skill, your passion, your desire and

509
00:26:11,410 --> 00:26:14,610
you're here to show us you're better
than any other team around the table.

510
00:26:15,730 --> 00:26:20,610
There's a lot to play for, because at
the end of this round, the lowest

511
00:26:20,610 --> 00:26:23,690
scoring team will be eliminated.

512
00:26:27,230 --> 00:26:28,230
Welcome.

513
00:26:28,870 --> 00:26:30,070
What a way to start it.

514
00:26:30,490 --> 00:26:32,670
I wouldn't say scared, a tad bit
nervous.

515
00:26:33,730 --> 00:26:37,870
But yeah, I think it's good nerves. It's
fun. It's like getting ready for a big

516
00:26:37,870 --> 00:26:39,670
game. This is going to be fun.

517
00:26:41,390 --> 00:26:43,510
All right, can you tell us what's on the
menu, please?

518
00:26:44,620 --> 00:26:51,020
So if you guys open up your scorecards,
very golf themed, you'll see that the

519
00:26:51,020 --> 00:26:56,020
entree is going to be chicken liver
parfait with milk bread in a red wine

520
00:26:56,020 --> 00:26:58,720
gel. I don't know about the entree, to
be honest.

521
00:26:58,960 --> 00:27:03,180
That chicken liver parfait part, I don't
really know what to expect of that. That

522
00:27:03,180 --> 00:27:07,900
seems like just a bit of dips with a
squashy bread.

523
00:27:08,180 --> 00:27:12,900
For main, we're having beef cheeks with
gruyere mash, confit carrots and

524
00:27:12,900 --> 00:27:13,900
gremolata.

525
00:27:14,230 --> 00:27:17,050
Entree and main on the menu reads
really, really well.

526
00:27:17,790 --> 00:27:21,050
Personally, I'm intimidated by it. I
think it could be a really, really

527
00:27:21,050 --> 00:27:22,290
strong first score.

528
00:27:22,890 --> 00:27:27,450
And then I have a black sesame mochi
with dark chocolate ice cream.

529
00:27:27,870 --> 00:27:32,390
The menu is very meat-heavy, so I think
I will be hungry probably until dessert.

530
00:27:33,030 --> 00:27:37,450
But, yeah, if they bring out the mains
with, like, the mash or the carrots on

531
00:27:37,450 --> 00:27:39,070
the side, I might get to eat some.

532
00:27:39,270 --> 00:27:41,250
So we'll see how it's presented, I
guess.

533
00:27:43,179 --> 00:27:45,020
All right. Good luck. Have a good time.

534
00:27:45,280 --> 00:27:46,560
Thank you. Thank you.

535
00:27:48,480 --> 00:27:52,320
That was crazy. When they said, you're
going to get eliminated if it's not

536
00:27:52,320 --> 00:27:54,860
good, we need to make sure ours is good.
Spark this up. OK.

537
00:27:55,140 --> 00:27:57,020
Bread for the entree we made earlier.

538
00:27:57,420 --> 00:27:58,420
It's looking good.

539
00:27:58,960 --> 00:28:03,380
For our entree, we are serving chicken
liver parfait with milk bread and red

540
00:28:03,380 --> 00:28:04,380
wine gel.

541
00:28:04,700 --> 00:28:05,700
It's beautiful.

542
00:28:06,120 --> 00:28:07,120
Look how fluffy it is.

543
00:28:07,660 --> 00:28:10,400
The bread is exactly what I want it to
look like. It's perfect.

544
00:28:10,890 --> 00:28:14,910
should come out light fluffy it should
be brown on the top and it should taste

545
00:28:14,910 --> 00:28:20,170
delicious but without the parfait there
is no dish there's nothing there's some

546
00:28:20,170 --> 00:28:22,650
bread and cheers

547
00:28:22,650 --> 00:28:29,530
oh zach what do you

548
00:28:29,530 --> 00:28:30,770
think of this competition so far

549
00:28:31,709 --> 00:28:35,130
It looks like it's going to be pretty
intense, but I feel like if you can hold

550
00:28:35,130 --> 00:28:38,970
your own and hold your heads together, I
think that you're going to be able to

551
00:28:38,970 --> 00:28:40,430
pull through, trust in yourselves.

552
00:28:40,950 --> 00:28:42,210
How are you two together?

553
00:28:43,110 --> 00:28:44,110
What's the relationship?

554
00:28:44,290 --> 00:28:47,330
Yeah, we've been best mates since...
Like how long ago?

555
00:28:47,590 --> 00:28:49,550
I'd say like 18, 16 years ago.

556
00:28:49,750 --> 00:28:52,450
Yeah, we've known each other for a very
long time, back of hand kind of thing.

557
00:28:52,710 --> 00:28:54,990
A little fun fact about Zach and I.

558
00:28:56,060 --> 00:28:58,240
Yep. It's that we were actually each
other's first kiss.

559
00:28:58,500 --> 00:29:01,540
Yeah. Oh, stop it. That's how long we
go. Yeah.

560
00:29:01,800 --> 00:29:02,960
We were just babies.

561
00:29:03,280 --> 00:29:06,820
All right, Zach, your thoughts on the
chicken ivet parfait, meal bread, and

562
00:29:06,820 --> 00:29:08,200
red wine jelly?

563
00:29:08,440 --> 00:29:12,760
I think that they have bitten off quite
a bit, but I have confidence that they

564
00:29:12,760 --> 00:29:13,980
will be able to perform.

565
00:29:14,320 --> 00:29:18,260
I think that's subconscious gatecrasher,
like, hope for them. Like, I just want

566
00:29:18,260 --> 00:29:20,960
them to do a good job by how I read
this.

567
00:29:21,550 --> 00:29:24,710
Okay, Angus, who's going to top this
round? I think we're going to top this

568
00:29:24,710 --> 00:29:25,930
round by one point.

569
00:29:29,050 --> 00:29:30,290
And who's going home then?

570
00:29:30,670 --> 00:29:34,010
Well, one of the gatecrashers will fall
in a huge heap.

571
00:29:35,850 --> 00:29:39,130
So you're going to have like an OG
alliance now in this round?

572
00:29:40,130 --> 00:29:45,250
As far as strategy goes, though, if one
of the OGs cooks bad food, it is going

573
00:29:45,250 --> 00:29:47,330
to be harder to give them a bad score.

574
00:29:47,720 --> 00:29:52,100
I'm feeling like this is our natural
habitat now and we're the predators and

575
00:29:52,100 --> 00:29:53,320
the gatecrashers are actually the prey.

576
00:29:54,360 --> 00:29:55,440
Spider. Spider. Spider.

577
00:29:56,560 --> 00:30:00,280
I think that there will be definitely a
little bit of an alliance.

578
00:30:00,740 --> 00:30:03,020
I mean, it'd be silly to think
otherwise.

579
00:30:04,360 --> 00:30:09,480
Really trying to scare us, spook us
almost into failing, like, oh, we know

580
00:30:09,480 --> 00:30:12,560
all the secrets, we're going to be
better than you, we're the OGs.

581
00:30:13,170 --> 00:30:15,750
You're still here again on the second
time, so you didn't do that good, did

582
00:30:15,750 --> 00:30:16,750
you, you little median strips?

583
00:30:18,950 --> 00:30:20,250
Second round, ding, ding.

584
00:30:24,470 --> 00:30:25,470
Happy with the bread, Mum?

585
00:30:25,630 --> 00:30:26,630
Yep.

586
00:30:27,130 --> 00:30:30,230
Oh, they look gorgeous. The parfait
doesn't have a lot of texture, so to

587
00:30:30,230 --> 00:30:33,230
have a really nice crispy milk bread
that's got the nice crust and it's still

588
00:30:33,230 --> 00:30:36,030
fluffy in the middle, that'll really
make the parfait taste better.

589
00:30:36,410 --> 00:30:39,750
You need to get 26 off there. As soon as
you're ready, start frying them.

590
00:30:40,410 --> 00:30:41,410
It's time.

591
00:30:41,470 --> 00:30:44,790
With all the elements of the entree
ready, I now need to check whether this

592
00:30:44,790 --> 00:30:45,790
parfait is set.

593
00:30:46,370 --> 00:30:50,010
If it's not set, I'm going to be
absolutely devastated. I've made this

594
00:30:50,010 --> 00:30:55,030
dish about 55 million times. I'm not
sure I've ever felt so nervous in my

595
00:30:55,030 --> 00:30:57,390
life with feeling almost sick.

596
00:30:57,730 --> 00:30:59,130
OK, here we go.

597
00:30:59,570 --> 00:31:01,350
All right, judgement day.

598
00:31:01,950 --> 00:31:03,130
Just relax.

599
00:31:03,790 --> 00:31:04,790
You'll be fine.

600
00:31:05,950 --> 00:31:06,950
Does it feel set?

601
00:31:12,800 --> 00:31:13,800
Beautifully set.

602
00:31:14,360 --> 00:31:15,360
Pink.

603
00:31:15,820 --> 00:31:16,960
They're buying a lot of tickets.

604
00:31:17,920 --> 00:31:18,920
All right, Mum.

605
00:31:19,500 --> 00:31:22,080
Hang on, no, no, no, now we don't
need... Hey, what's up in there?

606
00:31:22,820 --> 00:31:24,840
No time for celebrations, apparently.
No, there is none.

607
00:31:25,220 --> 00:31:28,440
I cannot believe that we actually made
it here because it was looking so grim

608
00:31:28,440 --> 00:31:31,740
for so long. So to be able to get here
and say that we've got the bread, it's

609
00:31:31,740 --> 00:31:33,980
toasted, it looks good, the parfaits are
pink.

610
00:31:35,080 --> 00:31:36,080
Massive win.

611
00:31:36,160 --> 00:31:38,660
Perfect. Now, Ted, this is fiddly to
serve.

612
00:31:39,420 --> 00:31:41,900
All the elements, I think, are actually
really, really strong.

613
00:31:42,120 --> 00:31:43,260
It's good. It's really good.

614
00:31:43,500 --> 00:31:44,500
It's bloody good.

615
00:31:44,660 --> 00:31:48,420
It looks beautiful and pink and light
and airy, so I'm actually really happy

616
00:31:48,420 --> 00:31:49,420
with it.

617
00:31:49,600 --> 00:31:53,040
I'm going to go in with the gel, Mum. I
think the port wine gel will cut through

618
00:31:53,040 --> 00:31:56,340
the flavour really nicely. And we've got
some hazelnuts on the top for crunch.

619
00:31:56,480 --> 00:31:58,660
I'm happy with the way that it's
currently looking.

620
00:31:58,940 --> 00:32:00,360
It's a really pretty dish.

621
00:32:00,740 --> 00:32:05,740
But liver can be polarising, and I'm now
concerned it won't be to everyone's

622
00:32:05,740 --> 00:32:09,080
taste. So Colin, Manu, let's go, let's
do it.

623
00:32:20,080 --> 00:32:21,080
Entree is served.

624
00:32:32,560 --> 00:32:36,580
It looks very pretty. It looks like a
very fancy plate.

625
00:32:37,760 --> 00:32:38,760
Thank you.

626
00:32:46,280 --> 00:32:50,620
It doesn't look too bad, actually,
Simon. I'm pleasantly surprised. But

627
00:32:50,620 --> 00:32:56,040
Sheridan and Ted look the most nervous
and rattled I've seen of any team.

628
00:33:11,050 --> 00:33:12,290
I'm feeling quite a lot of stress.

629
00:33:12,630 --> 00:33:15,550
We're the first team to cook in round
two and not only that, we're

630
00:33:15,550 --> 00:33:19,790
gatecrashers. So there's a huge amount
of pressure to put down really great

631
00:33:19,790 --> 00:33:22,610
dishes. Yeah, there's definitely a ton
of pressure tonight.

632
00:33:22,810 --> 00:33:24,510
We're meeting Colin and Manu for the
first time.

633
00:33:24,710 --> 00:33:27,550
The OGs are definitely giving us a bit
of a stare down and we're putting down

634
00:33:27,550 --> 00:33:29,130
this very polarising dish.

635
00:33:29,630 --> 00:33:31,610
My heart is beating out of my chest.

636
00:33:36,030 --> 00:33:41,160
At the Garden Club, the first team of
gatecrashers, Sheridan and Ted, have

637
00:33:41,160 --> 00:33:46,020
just teed off with their first dish of
the competition, chicken liver parfait,

638
00:33:46,380 --> 00:33:48,460
milk bread and red wine gel.

639
00:33:49,540 --> 00:33:52,760
Watching the judges eat the entree, I'm
feeling the pressure getting to me a

640
00:33:52,760 --> 00:33:53,579
little bit now.

641
00:33:53,580 --> 00:33:57,680
If this entree fails as the first dish
we put down, I know that I'm going to

642
00:33:57,680 --> 00:34:01,200
really, really struggle to get back into
a good, productive headspace.

643
00:34:02,820 --> 00:34:03,820
Thank you very much.

644
00:34:04,240 --> 00:34:05,240
Thank you.

645
00:34:06,440 --> 00:34:07,440
Bon appétit.

646
00:34:22,230 --> 00:34:25,170
I'm not really loving this parfait, to
be honest.

647
00:34:25,449 --> 00:34:29,790
The chicken liver, it's not as punchy a
flavor. It's a bit boring.

648
00:34:31,370 --> 00:34:32,370
What do you think?

649
00:34:34,610 --> 00:34:38,090
In the bread and in the batter.

650
00:34:38,550 --> 00:34:44,250
I feel for Sheridan Ted because the
chicken liver parfait is really bland.

651
00:34:44,800 --> 00:34:49,540
But I know what the pressure of the MKR
kitchen does to even the best laid

652
00:34:49,540 --> 00:34:50,540
plans.

653
00:34:54,480 --> 00:35:00,160
So when I'm eating my entree, I notice
that Zoe has not touched any of her

654
00:35:00,160 --> 00:35:01,160
entree.

655
00:35:06,820 --> 00:35:11,980
She hasn't eaten a single morsel of this
meal.

656
00:35:12,440 --> 00:35:14,720
Not even some of the micro herbs.

657
00:35:15,440 --> 00:35:16,620
I mean, it looks good.

658
00:35:17,440 --> 00:35:19,660
I mean, what is she doing?

659
00:35:20,080 --> 00:35:23,440
Oh, wow. Yeah, that could be tasty if I
tasted it.

660
00:35:24,040 --> 00:35:26,080
I guess I'll never know.

661
00:35:29,640 --> 00:35:32,860
I actually think that this dish suffered
from a few things. I think the ratios

662
00:35:32,860 --> 00:35:33,819
were all off.

663
00:35:33,820 --> 00:35:37,280
The bread was too tall for the parfait.

664
00:35:37,520 --> 00:35:39,480
Like, there wasn't enough of it. I
thought the...

665
00:35:39,720 --> 00:35:43,620
the actual chicken liver parfait was
under seasoned like it needed more salt

666
00:35:43,620 --> 00:35:47,340
and i just think the textures didn't
work together either it just it was a

667
00:35:47,340 --> 00:35:51,480
little left a lot to be desired on the
whole for me so you're not threatened by

668
00:35:51,480 --> 00:35:58,440
the gate crusher so far no i feel better
than i did before sharon and ted have

669
00:35:58,440 --> 00:36:03,520
delivered a pretty ordinary entree i
feel like they're all over the place and

670
00:36:03,520 --> 00:36:07,000
it's actually showing in their food as
well and that's just the pressure of the

671
00:36:07,000 --> 00:36:11,700
kitchen I would have preferred it on a
crispier flatbread-styled thing.

672
00:36:12,360 --> 00:36:15,120
And I agree, there could be some salt in
here.

673
00:36:16,860 --> 00:36:18,240
There's nothing punchy.

674
00:36:18,480 --> 00:36:22,800
Like, it's tasty, I enjoyed it, but I
think everything just needed a little

675
00:36:22,800 --> 00:36:27,160
tiny bit, well, a bit more salt in the
pate and in the bread.

676
00:36:27,620 --> 00:36:30,360
I think it's a good start. I don't know
if it's a strong start.

677
00:36:31,240 --> 00:36:36,320
I think that the OGs are fixating on the
seasoning. They are being quite harsh

678
00:36:36,320 --> 00:36:37,049
with it.

679
00:36:37,050 --> 00:36:40,090
There were elements that I've liked,
like the macadamias on top, the crunch.

680
00:36:40,910 --> 00:36:42,670
Parfait, that was delicious.

681
00:36:43,570 --> 00:36:45,710
It showed flavour, it showed technique.

682
00:36:46,170 --> 00:36:47,069
Oh, absolutely.

683
00:36:47,070 --> 00:36:49,950
They've got the skill and they've got
knowledge behind them.

684
00:36:50,390 --> 00:36:56,190
I liked it. I thought it was good. The
parfait, I think if you did it on, you

685
00:36:56,190 --> 00:36:59,810
know, a really good salted piece of,
like, Melbourne toast, it would have

686
00:36:59,810 --> 00:37:01,650
been a cracker of a dish.

687
00:37:01,970 --> 00:37:02,970
LAUGHTER

688
00:37:04,270 --> 00:37:07,870
I haven't tried anything just because I
don't know what the bread was cooked

689
00:37:07,870 --> 00:37:11,310
with. But visually I think it looks
really, really nice.

690
00:37:12,010 --> 00:37:16,510
This is Jane 2.0. Zoe's actually making
Jane look like a legend of the game.

691
00:37:17,050 --> 00:37:20,590
At least she was getting in there and
tasting the food. This lady's not even

692
00:37:20,590 --> 00:37:21,590
eating it.

693
00:37:32,509 --> 00:37:35,650
Sheridan, on set four, I'm sure you
served chicken liver parfait with milk

694
00:37:35,650 --> 00:37:37,170
bread and red wine gel.

695
00:37:40,090 --> 00:37:44,230
I love the way you plated it. I love the
gel because it brings you a little bit

696
00:37:44,230 --> 00:37:46,630
of acidity and a little sweetness.

697
00:37:48,610 --> 00:37:50,370
The bread was beautiful and light.

698
00:37:51,270 --> 00:37:55,090
There was a lot of it, so I think your
ratios are out. You need a lot more

699
00:37:55,090 --> 00:37:56,670
parfait to the amount of bread.

700
00:37:57,090 --> 00:38:00,630
And the parfait isn't perfect.

701
00:38:02,800 --> 00:38:06,660
The texture is delicious, but the salt
is missing.

702
00:38:07,960 --> 00:38:12,100
And when the salt is missing in a dish,
the flavor's not there.

703
00:38:12,840 --> 00:38:18,160
Good start, but we could have done
something much better with what's on the

704
00:38:18,160 --> 00:38:22,440
plate. With that, I want you to go back
to the kitchen and just make sure that

705
00:38:22,440 --> 00:38:23,800
the next course is delicious.

706
00:38:24,280 --> 00:38:25,279
Thank you.

707
00:38:25,280 --> 00:38:26,280
Thank you.

708
00:38:30,540 --> 00:38:33,720
We need to make sure every single
element in this next one is nailed.

709
00:38:34,700 --> 00:38:36,620
Absolutely not what I was expecting.

710
00:38:37,140 --> 00:38:39,440
We've just, we're missing the mark with
salt.

711
00:38:39,820 --> 00:38:41,940
And we're missing the mark by a long
way.

712
00:38:42,700 --> 00:38:44,300
We've got some work to do with our salt.

713
00:38:44,880 --> 00:38:46,580
Let's get a 10 here. Let's try for a 10.

714
00:38:47,040 --> 00:38:48,040
We need it.

715
00:38:48,060 --> 00:38:52,880
Okay. The main was having beef cheeks
and gruyere mash with confit carrots and

716
00:38:52,880 --> 00:38:53,980
a gremolata.

717
00:38:54,320 --> 00:38:55,900
All right, Mum, beef cheeks are on.

718
00:38:56,140 --> 00:38:58,000
Oh, the beef cheeks smell amazing.

719
00:38:58,680 --> 00:38:59,800
Let's get the sides started.

720
00:39:00,190 --> 00:39:03,090
Mum, I'm going to put the butter on and
get it browned for the carrots, yeah?

721
00:39:03,330 --> 00:39:07,950
Yep. Coffee carrots is something that we
recently decided is the way we like to

722
00:39:07,950 --> 00:39:11,530
cook carrots. So you're cooking them in
a butter until they get nice and soft

723
00:39:11,530 --> 00:39:13,230
and kind of soak up that flavour.

724
00:39:13,490 --> 00:39:17,350
So we really want the butter to split
and we want to make sure that the milk

725
00:39:17,350 --> 00:39:19,010
solids get to the bottom and start to
brown.

726
00:39:19,350 --> 00:39:23,330
That way it gets that nice caramely kind
of flavour with the carrots.

727
00:39:23,810 --> 00:39:26,990
We would obviously love to prove that we
can score really high and that's what we

728
00:39:26,990 --> 00:39:29,850
want to do tonight. But I think also
showing them that we have...

729
00:39:30,170 --> 00:39:33,930
Some knowledge and some really good
skills would be at the minimum what we

730
00:39:33,930 --> 00:39:34,930
want to show.

731
00:39:37,710 --> 00:39:42,070
Zoe, being pescatarian, do you think
it's going to be an issue for you in

732
00:39:42,070 --> 00:39:43,049
this competition?

733
00:39:43,050 --> 00:39:44,390
I don't think it will be an issue.

734
00:39:44,850 --> 00:39:46,630
I'm confident with what we cook.

735
00:39:47,770 --> 00:39:50,890
I have to say, Zoe, this pescatarian
thing is bothering me a bit.

736
00:39:51,130 --> 00:39:54,490
Is it? It is bothering me. You didn't
eat any of the food.

737
00:39:54,730 --> 00:39:56,810
You didn't even nibble the bread. You
just squeezed it.

738
00:39:57,070 --> 00:39:59,410
Yeah, I did squeeze the bread. I think
you're going to be in trouble.

739
00:40:00,359 --> 00:40:03,420
Because how are you going to know what
I'm doing in the kitchen? I use a lot of

740
00:40:03,420 --> 00:40:06,900
meat fats and then, you know, cook it
with other things and things like that.

741
00:40:07,160 --> 00:40:09,120
There's going to be a lot of food you're
not going to be able to eat.

742
00:40:09,540 --> 00:40:10,640
This is a food competition.

743
00:40:11,200 --> 00:40:13,000
I don't feel like it's a problem at all.

744
00:40:13,460 --> 00:40:16,900
I feel like, if anything, it's actually,
like, an advantage to all of you. Like,

745
00:40:16,940 --> 00:40:21,100
instead of cooking for the two of us to
make us both like it, it's just one

746
00:40:21,100 --> 00:40:22,540
person you need to impress.

747
00:40:23,700 --> 00:40:26,200
Why didn't you try the bread? Or, like,
the red wine gel?

748
00:40:26,660 --> 00:40:28,360
I wouldn't eat it because it's, like,
touching.

749
00:40:29,100 --> 00:40:31,040
Yeah, but, like, everything's going to
be touching.

750
00:40:31,860 --> 00:40:35,560
So I just am concerned that you're not
going to be eating any of the food, but

751
00:40:35,560 --> 00:40:38,200
you're going to be sitting here and it's
going to be hard to contribute.

752
00:40:39,020 --> 00:40:40,300
What is happening right now?

753
00:40:40,660 --> 00:40:44,920
This seems a little bit ridiculous for
what it is. Yeah, it's a weird thing to

754
00:40:44,920 --> 00:40:49,040
have to defend when you've never had to
defend something like this before.

755
00:40:49,320 --> 00:40:52,320
You know, part of this experience is
protecting food. Yeah. So if you're not

756
00:40:52,320 --> 00:40:55,020
able to fulfil both of those duties...
Why are you here?

757
00:41:01,000 --> 00:41:02,380
Now, what are the things we've got to
do?

758
00:41:04,000 --> 00:41:06,520
Cremolata and the mash. Make it as good
as you've ever made it.

759
00:41:06,740 --> 00:41:10,900
Gruyere mash is a dish that I grew up on
that Mum used to make all the time. You

760
00:41:10,900 --> 00:41:11,900
make a mean mash.

761
00:41:12,320 --> 00:41:15,380
It's something that we eat as a family
quite often.

762
00:41:15,600 --> 00:41:19,460
I've made this quite a bit. It's what
the kids would sort of hope to have if

763
00:41:19,460 --> 00:41:20,580
they were coming over for dinner.

764
00:41:20,780 --> 00:41:22,740
We know we can pull this off, Mum. Let's
do it.

765
00:41:26,520 --> 00:41:27,459
Back on?

766
00:41:27,460 --> 00:41:29,240
All right, let's go. Let's have a chat.

767
00:41:30,020 --> 00:41:33,720
Collins just came in. He's smiling and
he's happy and he's lovely, but then he

768
00:41:33,720 --> 00:41:35,260
starts making comments.

769
00:41:35,540 --> 00:41:37,860
Why are you putting so much mash to a
ricer?

770
00:41:38,360 --> 00:41:39,880
You look like you're rowing a boat.

771
00:41:40,900 --> 00:41:42,440
And what are you going to add to this
mash?

772
00:41:42,880 --> 00:41:46,540
We've got some gruyere cheese and we've
got some garlic, quite a bit of garlic.

773
00:41:46,680 --> 00:41:47,680
So what's in here?

774
00:41:47,760 --> 00:41:51,440
This is a confit butter. So there's
cinnamon, cumin, garlic.

775
00:41:51,880 --> 00:41:53,160
Let me have a taste.

776
00:42:03,950 --> 00:42:05,390
What's not in there?

777
00:42:07,010 --> 00:42:08,330
Salt. Yeah.

778
00:42:09,310 --> 00:42:11,930
Are you a bird to salt this house?

779
00:42:12,290 --> 00:42:13,690
We thought we liked salt.

780
00:42:13,990 --> 00:42:14,948
Clearly not.

781
00:42:14,950 --> 00:42:16,550
And we thought we salted food.

782
00:42:16,890 --> 00:42:18,510
All right, I wish you good luck.

783
00:42:18,750 --> 00:42:23,550
Thank you very much. I was feeling okay
about Maine, but then when Colin walked

784
00:42:23,550 --> 00:42:24,550
in...

785
00:42:25,420 --> 00:42:27,960
I know you started to second guess
yourself with the potatoes.

786
00:42:28,400 --> 00:42:31,480
Taste this. I don't think that's runny
enough.

787
00:42:31,720 --> 00:42:33,880
I started to second guess myself with
the carrots.

788
00:42:34,400 --> 00:42:35,400
Check the carrots again.

789
00:42:35,600 --> 00:42:37,880
They feel rock hard. I can't even get my
fork through them.

790
00:42:39,580 --> 00:42:42,180
I'm now starting to panic and question
everything.

791
00:42:42,800 --> 00:42:45,000
I'm so confused with salt. I'm so
confused.

792
00:42:45,240 --> 00:42:46,178
Mum, just trust yourself.

793
00:42:46,180 --> 00:42:47,180
I don't.

794
00:42:47,380 --> 00:42:51,820
If we can't get the basics right... Mum,
come on. ..then we're going to struggle

795
00:42:51,820 --> 00:42:52,820
in this competition.

796
00:42:54,040 --> 00:42:58,200
Coming up. I still said what I said.
I'll stick by it 100%. I don't know if

797
00:42:58,200 --> 00:42:59,200
you'll be totally honest.

798
00:42:59,360 --> 00:43:02,140
The OGs fire a warning shot.

799
00:43:02,460 --> 00:43:04,440
I really enjoyed this. It was just
bland.

800
00:43:04,920 --> 00:43:07,860
It honestly feels like I needed to hate
it.

801
00:43:08,120 --> 00:43:09,098
This could be a 10.

802
00:43:09,100 --> 00:43:11,420
Well, what was in your plate that wasn't
on ours?

803
00:43:11,980 --> 00:43:15,000
It's about trying to outmaneuver them.
Watch out for that.

804
00:43:17,160 --> 00:43:18,800
Easily done. Just rip his glasses off.

805
00:43:19,080 --> 00:43:21,820
As the gatecrashers fight back.

806
00:43:25,920 --> 00:43:27,860
That is an MKL first.

807
00:43:32,200 --> 00:43:36,680
In Perth, the teams have called a
temporary truce at the table.

808
00:43:37,000 --> 00:43:39,100
I'll just do a good Peter Pettigrew from
Harry Potter.

809
00:43:39,420 --> 00:43:40,420
Which one was he?

810
00:43:40,580 --> 00:43:42,740
He was a rat, but then he becomes a
human.

811
00:43:50,190 --> 00:43:51,190
It's pretty good.

812
00:43:51,370 --> 00:43:52,370
It's pretty good.

813
00:43:52,950 --> 00:43:54,750
In fact, that's just a mess up.

814
00:43:56,630 --> 00:44:01,490
But in the kitchen, perfectionists
Sheridan and Ted are spiralling.

815
00:44:01,850 --> 00:44:04,130
Taste this. I don't think that's runny
enough.

816
00:44:04,410 --> 00:44:07,350
As they struggle to balance their beef
cheek main.

817
00:44:09,630 --> 00:44:13,290
We definitely are feeling the pressure
right now. We're under the pump.

818
00:44:13,650 --> 00:44:16,370
So I'm now starting to panic and
question everything.

819
00:44:17,259 --> 00:44:20,280
I'm so confused with salt. I'm so
confused. Mum, just trust yourself.

820
00:44:20,600 --> 00:44:21,600
I don't.

821
00:44:27,140 --> 00:44:28,140
Mum, come on.

822
00:44:29,120 --> 00:44:30,120
We can do this.

823
00:44:35,160 --> 00:44:37,940
We've just got to keep our heads up and
keep going. We know what we're doing.

824
00:44:38,940 --> 00:44:40,620
This has been a dream of ours for eight
years.

825
00:44:41,460 --> 00:44:43,800
We're finally here. We need to keep our
heads up and keep moving forward.

826
00:44:44,870 --> 00:44:46,810
Mum, I'm just going to get the beef
cheeks out. We'll have to check them.

827
00:44:47,170 --> 00:44:51,570
Yep. This is one of the big reasons why
I chose to do this competition with Ted,

828
00:44:51,630 --> 00:44:57,190
because he is able to see me in this
state and help get us back on track, and

829
00:44:57,190 --> 00:45:00,210
it's part of what I love about having
him in the kitchen with me.

830
00:45:00,550 --> 00:45:02,950
He's the hero of the main course, Mum,
so we need to make sure these are

831
00:45:02,950 --> 00:45:03,950
perfect.

832
00:45:06,810 --> 00:45:07,810
Oh, my God.

833
00:45:08,250 --> 00:45:09,770
They are amazing.

834
00:45:10,959 --> 00:45:12,100
I can't believe it.

835
00:45:13,660 --> 00:45:14,660
Something's gone right.

836
00:45:15,640 --> 00:45:19,240
So now what we need to do, though, we
need to lift them out and we need to get

837
00:45:19,240 --> 00:45:20,240
all this juice out.

838
00:45:20,720 --> 00:45:24,420
Whilst the beetroot has to be good, the
sauce has to be amazing, otherwise

839
00:45:24,420 --> 00:45:25,880
you're not going to get the right
flavours in it.

840
00:45:28,840 --> 00:45:31,100
I'm happy with it. You don't want to be
too salty. I think that's got enough.

841
00:45:31,180 --> 00:45:32,180
Try it.

842
00:45:33,500 --> 00:45:35,560
I feel like it needs a little bit of
salt.

843
00:45:35,860 --> 00:45:36,860
OK.

844
00:45:36,940 --> 00:45:38,760
I don't, but that's fine.

845
00:45:39,420 --> 00:45:40,540
Let's not over-salt it, Mum.

846
00:45:41,260 --> 00:45:42,260
We're done. Let's go.

847
00:45:42,760 --> 00:45:44,020
Come on, Mum. We don't want things to
get cold.

848
00:45:44,260 --> 00:45:45,260
No, OK.

849
00:45:46,780 --> 00:45:51,420
So, tell us a little bit about you two
guys, cos it's a competition. How

850
00:45:51,420 --> 00:45:52,420
competitive are you?

851
00:45:52,580 --> 00:45:53,580
Quite competitive.

852
00:45:54,420 --> 00:45:57,600
And Oliver's there. He's trained in
martial arts here. Ready to go.

853
00:45:59,780 --> 00:46:05,180
Oh, OK. What brand of martial arts? So,
I did two years of boxing.

854
00:46:05,560 --> 00:46:07,220
OK. So, you're a boxer?

855
00:46:07,480 --> 00:46:08,480
Not anymore.

856
00:46:08,589 --> 00:46:11,470
Decided to stop because I didn't like
the pressure it was putting on my hands.

857
00:46:12,830 --> 00:46:15,090
I didn't want to end up with a shaking
hand every evening.

858
00:46:16,590 --> 00:46:18,390
That's why I went and I did fencing.

859
00:46:19,350 --> 00:46:20,530
I don't even know what that is.

860
00:46:21,070 --> 00:46:25,210
Fencing is just made with the skinny
little knives. With the white sort of

861
00:46:25,210 --> 00:46:30,890
mask thing and a white outfit and they
sort of just... Show me your fencing

862
00:46:30,890 --> 00:46:34,810
stance. Stand up there and show me the
stance. Show us, show us. Go on.

863
00:46:35,320 --> 00:46:36,320
Come on.

864
00:46:36,340 --> 00:46:41,700
That's your... I can so imagine Oliver
doing fencing.

865
00:46:41,960 --> 00:46:45,180
It looks like it's right up his alley.
Anything with a costume.

866
00:46:46,540 --> 00:46:49,340
You come in, salute to the person.

867
00:46:51,920 --> 00:46:52,919
On guard.

868
00:46:52,920 --> 00:46:55,080
The umpire says on guard for you.

869
00:46:55,300 --> 00:46:59,500
And then you spend time riposting.

870
00:47:00,800 --> 00:47:02,120
And then...

871
00:47:06,890 --> 00:47:08,930
That is an MKL first.

872
00:47:11,330 --> 00:47:16,110
Fencing is very tactical. It's about
knowing what your opponent is going to

873
00:47:16,110 --> 00:47:20,650
do and basically trying to outmanoeuvre
them before they act. Watch out for

874
00:47:20,650 --> 00:47:24,130
that. Yeah, well, easily done. Just rip
his glasses off.

875
00:47:26,210 --> 00:47:28,130
Speaking of cuts, beef cheeks.

876
00:47:28,970 --> 00:47:29,970
One of my favourite.

877
00:47:30,150 --> 00:47:32,090
What is a good beef cheek?

878
00:47:33,080 --> 00:47:36,760
slow cook, render out a lot of that
connective tissue and the fat inside.

879
00:47:37,020 --> 00:47:39,860
So you get just the sinews pull away.

880
00:47:40,080 --> 00:47:44,380
It's nice and soft. You can almost just
use a spoon to eat it. If you've got

881
00:47:44,380 --> 00:47:50,240
like lovely soft beef cheeks with a mash
with a soft carrot, it could just be

882
00:47:50,240 --> 00:47:52,080
really heavy altogether.

883
00:47:53,540 --> 00:47:54,940
Hopefully it will be delicious.

884
00:47:56,780 --> 00:47:59,900
So Zoe, obviously you're out in the
forest on this one.

885
00:48:00,520 --> 00:48:03,800
You don't eat the beef cheeks, but can
you eat the mashed potato?

886
00:48:05,280 --> 00:48:09,240
If it's not submerged in beef cheeks,
I'll definitely be tasting it. And I'm

887
00:48:09,240 --> 00:48:10,480
really hungry, so I hope it's not.

888
00:48:13,760 --> 00:48:16,740
Sorry, the mash is looking really good.
It's a beautiful mash. Just let's go.

889
00:48:17,080 --> 00:48:18,080
Mum, we need some plating.

890
00:48:18,440 --> 00:48:22,880
We want to have a nice bed of really
nice, soft, smooth mashed potato.

891
00:48:23,100 --> 00:48:26,640
It's got to be good. For the beef cheek
to sit on top of. Just be very gentle.

892
00:48:26,700 --> 00:48:27,740
Very gentle.

893
00:48:28,640 --> 00:48:33,540
i reckon they're going to be a little
bit too soft but we will see and then we

894
00:48:33,540 --> 00:48:37,960
can add the sauce drizzle over the top
make sure they look good i'm happy with

895
00:48:37,960 --> 00:48:40,380
that that's nice and then we have the
carrots on the side but they have a

896
00:48:40,380 --> 00:48:44,720
little bit of bite with that creamy kind
of buttery flavor and the gremolata on

897
00:48:44,720 --> 00:48:50,280
top i feel like since the entree we've
been trying to fight back and i feel

898
00:48:50,280 --> 00:48:55,140
like we're finally getting in front with
this main but we're still worried about

899
00:48:55,140 --> 00:48:56,980
our salt levels and our ability to
season

900
00:48:58,899 --> 00:48:59,899
Fingers are crossed.

901
00:49:00,080 --> 00:49:03,040
Yeah, so this one's for Colin and that
one's for Manu. OK, perfect, let's go.

902
00:49:14,020 --> 00:49:15,020
Main is served.

903
00:49:29,580 --> 00:49:31,180
It looks delicious.

904
00:49:31,580 --> 00:49:32,580
Yeah, agreed.

905
00:49:32,620 --> 00:49:34,160
I can't wait to eat this.

906
00:49:34,380 --> 00:49:35,380
Thank you.

907
00:49:38,140 --> 00:49:38,700
All

908
00:49:38,700 --> 00:49:47,160
right.

909
00:49:56,180 --> 00:49:58,780
Right now, I'm packing it.

910
00:49:59,160 --> 00:50:04,760
And I am feeling absolutely terrified,
sick, nervous.

911
00:50:05,020 --> 00:50:10,520
We have our eyes set on a score of 90
and I'm just praying that these beef

912
00:50:10,520 --> 00:50:11,520
cheeks pack a punch.

913
00:50:19,320 --> 00:50:19,840
We

914
00:50:19,840 --> 00:50:26,920
have

915
00:50:26,920 --> 00:50:28,360
our eyes set on a score of 90.

916
00:50:28,920 --> 00:50:31,440
And we are just praying that these beef
cheeks are balanced.

917
00:50:31,700 --> 00:50:33,380
We cannot make the same mistake twice.

918
00:50:38,220 --> 00:50:39,520
All right. Thank you.

919
00:50:40,140 --> 00:50:41,140
Thank you. Thank you very much.

920
00:50:42,720 --> 00:50:44,820
Could I please ask a question before you
guys leave?

921
00:50:45,060 --> 00:50:46,060
Yeah, go on.

922
00:50:46,940 --> 00:50:49,040
I'm a pescatarian, so I don't eat meat.

923
00:50:49,580 --> 00:50:51,960
Is the gravy cooked in animal fat?

924
00:50:52,220 --> 00:50:53,860
The gravy has animal fat.

925
00:50:54,180 --> 00:50:55,180
Okay.

926
00:50:55,520 --> 00:50:56,760
Thank you. Thank you.

927
00:50:58,220 --> 00:51:01,140
I felt really quite bad that she would
have been so hungry.

928
00:51:01,400 --> 00:51:02,900
Like, she would have been starving.

929
00:51:03,800 --> 00:51:08,560
I hope she likes carrots because it's a
long way to a McDonald's for a filet-o

930
00:51:08,560 --> 00:51:09,560
-fish.

931
00:51:10,660 --> 00:51:11,660
Bon appétit.

932
00:51:20,700 --> 00:51:25,420
Carrot. There was only one teeny tiny
carrot on top of another carrot that

933
00:51:25,420 --> 00:51:27,080
wasn't touching the meat, so I did...

934
00:51:27,290 --> 00:51:28,290
Eat my mini carrot.

935
00:51:28,690 --> 00:51:30,050
How did you find the carrot?

936
00:51:30,910 --> 00:51:32,070
It's like cooked well.

937
00:51:33,850 --> 00:51:38,650
The chick's there.

938
00:51:39,770 --> 00:51:43,270
The beef chick, it pulled away lovely.
It was soft.

939
00:51:46,910 --> 00:51:51,070
Is there salt?

940
00:51:53,510 --> 00:51:54,990
I think that they...

941
00:51:55,320 --> 00:52:00,280
The shopping list was missing salt for
every single item at the moment. The

942
00:52:00,280 --> 00:52:04,520
meat itself, don't get me wrong, tender,
yes. Flavour on there, I wasn't even,

943
00:52:04,680 --> 00:52:09,960
God, guys, just a shit tonne of salt.
Just get in there, you know. Call me

944
00:52:09,960 --> 00:52:11,020
salty, if you will.

945
00:52:12,420 --> 00:52:13,480
It was just bland.

946
00:52:13,860 --> 00:52:14,860
It was bland.

947
00:52:14,920 --> 00:52:19,800
It so badly needed a lot of help in the
flavour department.

948
00:52:22,920 --> 00:52:24,280
I really enjoyed this.

949
00:52:25,930 --> 00:52:30,030
I thought my beef cheek was cooked
really beautifully. I thought that the

950
00:52:30,030 --> 00:52:33,230
mash was exactly what I was wanting from
a mash.

951
00:52:33,450 --> 00:52:36,210
I think that they seasoned it
appropriately.

952
00:52:37,870 --> 00:52:43,490
I would say it's a step up from the
entree 100%. Well, what was in your

953
00:52:43,490 --> 00:52:44,810
plate? Because that wasn't on ours.

954
00:52:46,450 --> 00:52:49,770
Your palate is definitely very
under-seasoned compared to all of our

955
00:52:49,770 --> 00:52:51,270
palates, I feel like, so...

956
00:52:53,430 --> 00:52:57,230
Is that, like, super polarising? I liked
this and you guys didn't?

957
00:52:57,890 --> 00:53:00,850
No, I agree with Alicia. I don't know if
you're being totally honest.

958
00:53:02,870 --> 00:53:06,770
Because I think that perhaps you're just
being nice because you just got here.

959
00:53:07,870 --> 00:53:08,870
And that's not a crime.

960
00:53:09,050 --> 00:53:10,050
No.

961
00:53:10,210 --> 00:53:11,530
It feels like it is, though.

962
00:53:11,910 --> 00:53:14,910
Like, it honestly feels like I needed to
hate it.

963
00:53:15,290 --> 00:53:19,860
I have to say... Zach is giving as good
as he gets, which is really entertaining

964
00:53:19,860 --> 00:53:20,598
to watch.

965
00:53:20,600 --> 00:53:24,620
I feel like everyone's competitive
nature is rising a little bit.

966
00:53:25,200 --> 00:53:29,320
I still said what I said. I'll stick by
it 100%. Like, people are not going to

967
00:53:29,320 --> 00:53:30,480
pressure me into doing anything.

968
00:53:31,980 --> 00:53:33,000
Unless it's a good time.

969
00:53:33,720 --> 00:53:34,720
LAUGHTER

970
00:53:46,670 --> 00:53:52,010
Sheridan, and Ted, for main course, you
served beef cheeks with grill mash,

971
00:53:52,410 --> 00:53:54,150
confit carrots, and gray mulatta.

972
00:53:55,930 --> 00:54:02,290
The beef cheek is cooked to perfection.
I just love the way it just falls apart.

973
00:54:03,170 --> 00:54:04,170
It's sticky.

974
00:54:04,350 --> 00:54:05,890
It's gelatinous.

975
00:54:06,490 --> 00:54:11,670
The mash, like, it's... I watched you
work that mash through the tammy. It's

976
00:54:11,670 --> 00:54:14,390
beautiful and soft. I like the flavor of
the sauce.

977
00:54:15,410 --> 00:54:17,070
But there's no salt.

978
00:54:19,410 --> 00:54:22,610
The salt is missing in the sauce, on the
cheek, on the mash.

979
00:54:23,650 --> 00:54:27,730
It's the makings of a great dish, but if
you don't put the seasoning in, it's

980
00:54:27,730 --> 00:54:28,850
just a beige picture.

981
00:54:29,710 --> 00:54:32,630
We've just... We're missing the mark a
long way with salt.

982
00:54:32,930 --> 00:54:33,930
A long way. Yeah.

983
00:54:34,430 --> 00:54:36,550
All right, we've got one course to go.

984
00:54:37,230 --> 00:54:40,770
I'd aim for a 10 out of 10 on this one,
and let's go. We're going for it. All

985
00:54:40,770 --> 00:54:42,450
right, good luck. Thank you. Thank you
guys very much.

986
00:54:46,250 --> 00:54:49,110
I don't get it. Our taste buds are
obviously... We must just not be very

987
00:54:49,110 --> 00:54:49,988
used to salt.

988
00:54:49,990 --> 00:54:52,810
Clearly we just don't put enough salt in
our food. That's it. That's simple as.

989
00:54:52,930 --> 00:54:54,110
Because we're tasting that and going,
hmm.

990
00:54:55,310 --> 00:54:59,610
It's really tough hearing that the
judges thought our main was under

991
00:54:59,610 --> 00:55:04,070
-seasoned just based on how much we did
think about it. The only saving grace is

992
00:55:04,070 --> 00:55:05,590
the dessert doesn't have salt.

993
00:55:06,030 --> 00:55:07,890
All right, well, put the salt away.

994
00:55:09,030 --> 00:55:12,550
For dessert, we need to... This needs to
be a banger.

995
00:55:12,810 --> 00:55:16,270
For dessert, we are serving a black
sesame mochi with dark chocolate ice

996
00:55:16,270 --> 00:55:20,010
cream. With the mochi, you want it to be
nice and crispy on the outside and very

997
00:55:20,010 --> 00:55:21,490
chewy-ish on the middle.

998
00:55:21,710 --> 00:55:24,390
I think if you get the measurements
wrong, it can be a bit too either soft

999
00:55:24,390 --> 00:55:25,390
or too hard.

1000
00:55:26,250 --> 00:55:30,970
My experience with mochi before I had
Mum's mochi cake was the desserts from,

1001
00:55:30,990 --> 00:55:34,890
like, Asian grocers. You get a
gelatinous-y kind of feel from them. The

1002
00:55:34,890 --> 00:55:38,730
cake version of it is just a little bit
more airy and a little bit bready.

1003
00:55:39,160 --> 00:55:42,760
It's beautiful. It's not super sweet,
which is why we like it. It's got that

1004
00:55:42,760 --> 00:55:44,420
beautiful gelatinous consistency.

1005
00:55:45,020 --> 00:55:46,600
The mochi is looking really good.

1006
00:55:47,020 --> 00:55:50,260
It's just got to be put in the oven and
it's a put in the oven and leave it

1007
00:55:50,260 --> 00:55:51,440
alone kind of dessert.

1008
00:55:51,700 --> 00:55:53,800
OK. All right, that is dessert in.
Beautiful.

1009
00:55:54,700 --> 00:55:58,620
Mochi's not super sweet, so we need to
make a palm sugar syrup. Not only will

1010
00:55:58,620 --> 00:56:00,900
it look nice, we're hoping that it will
taste really good as well.

1011
00:56:01,540 --> 00:56:03,520
Should, once it cools down, go syrupy?

1012
00:56:03,860 --> 00:56:07,020
It's basically a palm sugar caramel, so
we want it to be...

1013
00:56:07,440 --> 00:56:09,280
squeezable but thick. Right, very much
so.

1014
00:56:09,680 --> 00:56:11,140
Look, it's like quite thick.

1015
00:56:11,820 --> 00:56:14,940
It's not falling off the spoon. Perfect,
take it off. The dessert is traveling

1016
00:56:14,940 --> 00:56:19,380
along beautifully and this will be the
quickest serve we've done tonight.

1017
00:56:20,160 --> 00:56:21,160
Yeah, do you want an ice bath?

1018
00:56:21,380 --> 00:56:22,380
Yep.

1019
00:56:22,840 --> 00:56:24,580
All right, syrup's in an ice bath in the
sink.

1020
00:56:28,440 --> 00:56:30,860
Shit, mum, I just, big time. Why?

1021
00:56:33,040 --> 00:56:34,040
Why?

1022
00:56:35,320 --> 00:56:36,560
What is the problem?

1023
00:56:36,970 --> 00:56:39,710
Unless you have chopped a finger off,
keep it to yourself.

1024
00:56:44,250 --> 00:56:50,190
In Perth, Sheridan and Ted's dessert has
gone from calm to chaos.

1025
00:56:52,170 --> 00:56:54,530
Shit, Mum, I just... Big time. Why?

1026
00:56:55,410 --> 00:56:58,630
I put the palm sugar in the sink instead
of putting it on the counter.

1027
00:56:58,990 --> 00:57:03,490
and forgot it was in there went to turn
the tap on to wash my hand turned it off

1028
00:57:03,490 --> 00:57:08,570
immediately as i watched water fall into
the syrup oh my god i know

1029
00:57:08,570 --> 00:57:15,390
i was i was just like it was

1030
00:57:15,390 --> 00:57:19,110
almost laughable because it was the one
course without an issue yeah was it just

1031
00:57:19,110 --> 00:57:23,810
water just water we can just simmer it
again okay are you sure though mom it

1032
00:57:23,810 --> 00:57:24,890
was just one of those moments like

1033
00:57:25,690 --> 00:57:29,290
It took me straight back to the entree
with the oven. I was like, oh, good job

1034
00:57:29,290 --> 00:57:30,290
today.

1035
00:57:31,470 --> 00:57:32,590
So it's just tap water?

1036
00:57:32,810 --> 00:57:35,210
Yeah. It's all right. Let's just boil
this again.

1037
00:57:36,330 --> 00:57:37,810
OK, just stop.

1038
00:57:38,170 --> 00:57:40,310
I'm feeling at this point in time quite
a lot of stress.

1039
00:57:40,530 --> 00:57:42,290
So, yeah, the stress is really high at
the moment.

1040
00:57:43,650 --> 00:57:46,830
Just could we have one course that
didn't have a problem?

1041
00:57:50,950 --> 00:57:51,950
Simon.

1042
00:57:54,250 --> 00:57:58,910
Your expectation on a black sesame mochi
with dark chocolate ice cream.

1043
00:57:59,130 --> 00:58:02,990
I've got very high expectations because
there's someone at this table that makes

1044
00:58:02,990 --> 00:58:04,210
really good mochi.

1045
00:58:04,730 --> 00:58:05,730
Who?

1046
00:58:06,170 --> 00:58:07,490
He's sitting right next to me.

1047
00:58:12,860 --> 00:58:16,500
This has got to be better than my mochi
brownie if they're going to stay in this

1048
00:58:16,500 --> 00:58:18,800
competition. I'm very excited to eat
this.

1049
00:58:19,120 --> 00:58:22,520
I love mochi. I eat it all the time. I
usually buy it, don't make it.

1050
00:58:22,760 --> 00:58:26,900
I'm expecting when I go in with my
spoon, it will be a little bit, like,

1051
00:58:26,940 --> 00:58:32,260
gluggy. If it's done where you get that
wonderful gelatinous chewiness of the

1052
00:58:32,260 --> 00:58:37,360
mochi with a firm, chilled ice cream
that holds its shape, this could be a

1053
00:58:37,360 --> 00:58:41,070
10. They both have genuine cooking
skills. I feel like this would be one

1054
00:58:41,070 --> 00:58:44,730
dish for the night that they might be
able to nail and I really want them to.

1055
00:58:45,570 --> 00:58:52,310
If they nail this, I'm like, I could
potentially forgive everything else for

1056
00:58:52,310 --> 00:58:53,310
tonight.

1057
00:58:54,970 --> 00:58:56,370
Do you reckon you'll be able to fix that
one or not?

1058
00:58:58,250 --> 00:59:01,790
Yep, but we need this to simmer and then
we'll have to wait for it to go cold

1059
00:59:01,790 --> 00:59:03,110
again. What an absolute idiot.

1060
00:59:07,470 --> 00:59:09,270
Absolutely exhausted at this point.

1061
00:59:09,530 --> 00:59:11,070
I'm physically exhausted.

1062
00:59:11,370 --> 00:59:13,110
I'm mentally exhausted.

1063
00:59:13,650 --> 00:59:18,990
Tonight has been completely overwhelming
and we've made silly errors along the

1064
00:59:18,990 --> 00:59:21,430
way, but there's 12 people upstairs.

1065
00:59:22,070 --> 00:59:23,330
We've just got to keep going.

1066
00:59:23,790 --> 00:59:24,790
Yep.

1067
00:59:25,709 --> 00:59:27,490
I just need that to boil now. Don't
worry.

1068
00:59:27,750 --> 00:59:30,930
Can you get it back to a good point?
Yep. OK. So the syrup in the state that

1069
00:59:30,930 --> 00:59:34,590
it's in is ruined, but it's absolutely
fixable. We just need to boil it out

1070
00:59:34,590 --> 00:59:38,250
again. I mean, syrup is just water and
sugar, so there's no more water in it.

1071
00:59:38,310 --> 00:59:39,310
We just need to boil it out.

1072
00:59:39,650 --> 00:59:40,650
So that's what we're going to do.

1073
00:59:41,370 --> 00:59:44,530
Come on, come on, come on. Boil your
little... Here we go, here we go, here

1074
00:59:44,530 --> 00:59:45,530
we go. Come on.

1075
00:59:46,450 --> 00:59:47,450
I can stir that.

1076
00:59:47,630 --> 00:59:50,210
Yeah, you start cutting the mochi and
get it on the plate, Mum. It's on high,

1077
00:59:50,330 --> 00:59:51,370
though, and we don't want it to burn.

1078
00:59:51,570 --> 00:59:55,790
The mochi is done. It has an incredibly
crunchy, crispy little top that's quite

1079
00:59:55,790 --> 00:59:56,790
thin.

1080
00:59:57,350 --> 00:59:59,610
It's got that beautiful gelatinous
consistency.

1081
01:00:00,070 --> 01:00:02,350
Right, once you've done that, Mum, you
want me to get the ice cream done?

1082
01:00:02,550 --> 01:00:03,730
Yes, we do need to deal with that.

1083
01:00:04,130 --> 01:00:06,910
I'm feeling like the plate looks really
good. The mochi's on there. The ice

1084
01:00:06,910 --> 01:00:09,230
cream is super, super creamy when you
roll it.

1085
01:00:09,470 --> 01:00:10,510
We're ready just to go.

1086
01:00:10,730 --> 01:00:11,730
I'll get the strawberries cut.

1087
01:00:12,330 --> 01:00:16,350
For the black sesame mochi cake, we're
topping it with fresh strawberries and

1088
01:00:16,350 --> 01:00:20,670
serving it with a scoop of dark
chocolate ice cream on the side to cut

1089
01:00:20,670 --> 01:00:21,670
through the richness.

1090
01:00:22,050 --> 01:00:23,070
Ready to take the syrup?

1091
01:00:24,490 --> 01:00:25,490
How's the syrup going?

1092
01:00:27,490 --> 01:00:31,310
Mum has saved the original syrup from me
being a donkey.

1093
01:00:31,550 --> 01:00:33,410
The syrup, we've got it thick.

1094
01:00:33,910 --> 01:00:34,910
So relieved.

1095
01:00:34,930 --> 01:00:37,630
Started putting my hands down so I
didn't have to defend myself from

1096
01:00:37,630 --> 01:00:40,130
swings. I reckon that looks pretty good.

1097
01:00:40,780 --> 01:00:43,740
We didn't intimidate them like we wanted
to, and I think a lot is riding on this

1098
01:00:43,740 --> 01:00:44,740
dessert, Mum.

1099
01:00:45,060 --> 01:00:46,800
We really need to make sure that this
one hits home.

1100
01:00:47,060 --> 01:00:50,640
We're just worried that this dessert is
going to fall short. I don't think mochi

1101
01:00:50,640 --> 01:00:52,540
cake is something that a lot of people
would have ever had.

1102
01:00:52,840 --> 01:00:55,620
It needs to be a hit with the judges and
the table.

1103
01:00:56,220 --> 01:01:00,640
If this dessert doesn't go well, the
possibility of going home after one cook

1104
01:01:00,640 --> 01:01:01,980
is real.

1105
01:01:02,980 --> 01:01:06,480
These two here are for the judges? Yep.
Which one? Colin and Manu? Beautiful.

1106
01:01:06,980 --> 01:01:07,980
Let's go. I'll take that one.

1107
01:01:17,410 --> 01:01:18,410
Dessert is served.

1108
01:01:18,470 --> 01:01:19,470
Thank you.

1109
01:01:26,050 --> 01:01:27,050
Thank you.

1110
01:01:29,810 --> 01:01:30,810
Thank you.

1111
01:01:33,590 --> 01:01:36,550
The mochi cake. It looks delicious.

1112
01:01:38,610 --> 01:01:39,448
Thank you.

1113
01:01:39,450 --> 01:01:40,450
It looks good.

1114
01:01:40,990 --> 01:01:43,230
I've got high hopes and expectations on
dessert.

1115
01:01:43,450 --> 01:01:45,330
I feel like there's going to be a
perfect spoonful.

1116
01:01:45,550 --> 01:01:46,650
That's what I'm hoping for.

1117
01:02:09,800 --> 01:02:12,360
Watching the judges eat this dessert is
torture.

1118
01:02:12,920 --> 01:02:16,320
Every fibre in my body is hoping that
the judges love it.

1119
01:02:21,380 --> 01:02:26,620
It's been a night of hits and misses for
Sheridan and Ted, but they're hoping to

1120
01:02:26,620 --> 01:02:31,760
score big with their dessert, black
sesame mochi with dark chocolate ice

1121
01:02:31,760 --> 01:02:32,760
cream.

1122
01:02:33,980 --> 01:02:36,660
Watching the judges eat this dessert is
torture.

1123
01:02:36,860 --> 01:02:39,080
This dessert has to bring our score up.

1124
01:02:39,590 --> 01:02:43,750
So far, we've been told both dishes have
been under-seasoned, so we're really

1125
01:02:43,750 --> 01:02:46,390
nervous that we've got something wrong
here.

1126
01:02:47,550 --> 01:02:48,550
Thank you.

1127
01:02:49,250 --> 01:02:50,310
Thank you. Thank you.

1128
01:02:53,990 --> 01:02:56,170
Zoe, are you ready? I'm ready.

1129
01:02:56,490 --> 01:02:57,650
I'm very ready.

1130
01:02:58,090 --> 01:02:59,090
Say it, please.

1131
01:03:00,090 --> 01:03:01,090
I'm going to wait a little.

1132
01:03:02,570 --> 01:03:03,570
Bon appétit.

1133
01:03:20,140 --> 01:03:23,140
They could have been less generous with
the serving size of this because it's

1134
01:03:23,140 --> 01:03:24,140
quite dense.

1135
01:03:26,460 --> 01:03:27,460
Zoe,

1136
01:03:31,820 --> 01:03:33,800
first course of the competition.

1137
01:03:34,860 --> 01:03:37,240
I thought everything worked well
together.

1138
01:03:37,560 --> 01:03:41,040
It wasn't the traditional mochi that I
was expecting and I feel like this is

1139
01:03:41,040 --> 01:03:42,040
very dense.

1140
01:03:42,620 --> 01:03:46,480
so a smaller one might have been nicer
but i think the flavors worked well

1141
01:03:46,480 --> 01:03:49,280
together i actually really liked the
sesame with the ice cream i thought it

1142
01:03:49,280 --> 01:03:54,700
worked well um so i would say it was
pretty good yeah i enjoyed it i would

1143
01:03:54,700 --> 01:03:58,200
ask you if it was the best meal so far
it is hands down the best so you guys

1144
01:03:58,200 --> 01:04:03,740
this is what you need to beat i would
say the dessert was really good i don't

1145
01:04:03,740 --> 01:04:06,600
know if it was worth me waiting three
courses for but i think they did a good

1146
01:04:06,600 --> 01:04:12,290
job i thought the ice cream was unreal
um i really liked the texture of the

1147
01:04:12,290 --> 01:04:13,730
mochi cake.

1148
01:04:14,090 --> 01:04:16,670
I feel like it's not like the
traditional mochi, but I really, really

1149
01:04:16,670 --> 01:04:17,448
liked it.

1150
01:04:17,450 --> 01:04:24,090
The ice cream on this dessert is 10 out
of 10. No doubt. It's so good.

1151
01:04:24,570 --> 01:04:26,830
I thought the ice cream was great. Great
chocolate flavour.

1152
01:04:27,190 --> 01:04:30,150
Strawberries were nice and fresh. That
had a nice bit of give to go with it.

1153
01:04:30,290 --> 01:04:33,190
I'd never had mochi before, but this was
delicious.

1154
01:04:33,930 --> 01:04:38,950
My only real criticism is that the
mochi, I think, was a little bit like a

1155
01:04:38,950 --> 01:04:40,490
mountain. Like it was too big.

1156
01:04:42,860 --> 01:04:47,540
Thankfully, that dark chocolate ice
cream was right by its side and made a

1157
01:04:47,540 --> 01:04:48,540
world of difference.

1158
01:04:53,020 --> 01:04:59,240
With all three courses complete, it's
now time for each team to score Sheridan

1159
01:04:59,240 --> 01:05:01,920
and Ted's Instant Restaurant out of 10.

1160
01:05:02,800 --> 01:05:07,400
The entree, we've had the chicken liver
parfait. Yes, it was good.

1161
01:05:07,870 --> 01:05:10,110
Balance was a little out in terms of
bread. Definitely not a fail. No, no,

1162
01:05:10,130 --> 01:05:14,150
no. They should have blasted that liver
and it needed salt. It just was missing

1163
01:05:14,150 --> 01:05:15,870
that big component.

1164
01:05:16,250 --> 01:05:18,770
A little bit underwhelming.

1165
01:05:18,990 --> 01:05:22,450
What did you think about the first
entree? Now, I know that you went only

1166
01:05:22,450 --> 01:05:26,410
visual. Yeah. What would you say? I
thought it was presented very, very

1167
01:05:26,410 --> 01:05:30,650
well. Yeah, I agree. The milk bread
portioning was a massive thing.

1168
01:05:31,170 --> 01:05:34,370
I just wish there was some kind of,
like, cracker instead.

1169
01:05:34,690 --> 01:05:36,430
Yeah. Main, we have the beef cheeks.

1170
01:05:36,920 --> 01:05:37,980
This had so much potential.

1171
01:05:38,340 --> 01:05:41,720
Looked awesome. Looked great. We've got
no seasoning. Got no seasoning, got no

1172
01:05:41,720 --> 01:05:45,860
taste. The beef cheek itself was super
tender, so they've shown that they can

1173
01:05:45,860 --> 01:05:47,280
cook and, like, they have the ability.

1174
01:05:47,600 --> 01:05:51,220
The technique's there. That is exactly
what you want a beef cheek to be.

1175
01:05:51,520 --> 01:05:53,580
Beef cheeks were cooked good. Yeah,
cooked that amazing.

1176
01:05:53,920 --> 01:05:55,060
Flavour? None. Zero.

1177
01:05:56,500 --> 01:06:00,620
Dessert, we had a sesame mochi with a
dark chocolate ice cream.

1178
01:06:00,960 --> 01:06:03,580
Now, first dish of the night for you.
Oh, my God, finally got to eat this.

1179
01:06:04,270 --> 01:06:05,370
I thought it slapped.

1180
01:06:05,690 --> 01:06:07,030
The ice cream was so good.

1181
01:06:07,290 --> 01:06:10,390
I think collectively it worked really
well. Yeah, I agree.

1182
01:06:10,630 --> 01:06:15,410
The mochi tower, that one wasn't great
and I wouldn't eat it again.

1183
01:06:15,970 --> 01:06:17,430
Dark chocolate ice cream was fabulous.

1184
01:06:17,690 --> 01:06:18,690
So good.

1185
01:06:19,110 --> 01:06:20,570
Creamy, rich, chocolatey.

1186
01:06:21,150 --> 01:06:22,750
So what are we thinking for scoring?

1187
01:06:23,190 --> 01:06:27,370
Look, I would be happy with like a six
or a seven for the entire thing.

1188
01:06:27,630 --> 01:06:28,630
How about a seven?

1189
01:06:28,830 --> 01:06:31,610
Yeah, I think a seven is appropriate,
yeah.

1190
01:06:32,010 --> 01:06:33,610
After that dessert, that's a six.

1191
01:06:33,870 --> 01:06:34,729
Let's get him a six.

1192
01:06:34,730 --> 01:06:35,730
What are you thinking?

1193
01:06:35,870 --> 01:06:36,870
I'm thinking a six.

1194
01:06:37,130 --> 01:06:38,550
Yeah, I'm thinking a six as well.

1195
01:06:38,850 --> 01:06:42,230
Yeah, a six. Okay. I think somewhere in
the middle would be good. What do you

1196
01:06:42,230 --> 01:06:45,090
think? That's what I'm thinking. I know
it's a little bit... I'm thinking a

1197
01:06:45,090 --> 01:06:48,370
five. Yeah, I think five sits nicely.
You happy with that? Five sounds good.

1198
01:06:48,530 --> 01:06:50,150
Overall, what did you think of the
night?

1199
01:06:50,590 --> 01:06:51,590
Yeah.

1200
01:06:52,570 --> 01:06:54,830
I'm thinking a four.

1201
01:06:55,090 --> 01:06:56,090
I'm happy with a four.

1202
01:07:01,360 --> 01:07:05,260
I don't think we can confidently say
that we've done everything the way we

1203
01:07:05,260 --> 01:07:08,840
wanted to do it, but being the first
gatecrashers, we want to set the bar

1204
01:07:08,840 --> 01:07:10,820
high, but it's very nerve-wracking.

1205
01:07:19,340 --> 01:07:25,380
Sheridan and Ted, thank you for
welcoming us into your home and

1206
01:07:25,380 --> 01:07:28,000
allowing us to join the club.

1207
01:07:30,380 --> 01:07:31,720
And now it's time for the scores.

1208
01:07:33,440 --> 01:07:37,100
The guest teams have given you a
combined score of...

1209
01:07:37,100 --> 01:07:42,780
28 out of 50.

1210
01:07:45,500 --> 01:07:47,460
28 out of 50 wasn't really what we
wanted.

1211
01:07:47,760 --> 01:07:51,560
What we actually put forward, no, it
wasn't a 10 out of 10 knockout dish, but

1212
01:07:51,560 --> 01:07:55,380
there were some really strong dishes in
there, so we were expecting something

1213
01:07:55,380 --> 01:07:56,339
higher than that.

1214
01:07:56,340 --> 01:07:59,380
And now it's our turn to score each dish
out of 10.

1215
01:08:01,100 --> 01:08:07,000
Short and inside, four entree chicken
liver parfait, milk bread, and red wine

1216
01:08:07,000 --> 01:08:08,000
gel.

1217
01:08:08,240 --> 01:08:12,700
I thought the technique of the parfait
was perfect. I thought the technique of

1218
01:08:12,700 --> 01:08:14,360
the milk bread was perfect.

1219
01:08:14,620 --> 01:08:16,500
And I thought the gel was also perfect.

1220
01:08:18,580 --> 01:08:24,220
I would have preferred, though, the milk
bread to be cut in half and stay in the

1221
01:08:24,220 --> 01:08:26,500
pan a little longer for a little bit of
crispiness.

1222
01:08:27,760 --> 01:08:32,279
It looked like something I wanted to
eat, but it also looked like your ratios

1223
01:08:32,279 --> 01:08:36,540
were out of order, your bread. There was
a lot of it. I wanted a lot more

1224
01:08:36,540 --> 01:08:39,800
parfait, but there was a lot of
technique in there, a lot of work.

1225
01:08:40,120 --> 01:08:42,899
Another pinch of salt would have made a
huge difference.

1226
01:08:44,040 --> 01:08:47,500
For your entree tonight, I score you a
six.

1227
01:08:49,220 --> 01:08:53,560
The score I'm giving you for your entree
is a seven.

1228
01:08:55,300 --> 01:08:57,240
We're happy. We understand where they're
coming from.

1229
01:08:57,560 --> 01:09:01,660
The techniques that we've done on that
dish were all really, really good. Happy

1230
01:09:01,660 --> 01:09:02,438
with that.

1231
01:09:02,439 --> 01:09:06,460
For main course, you served us beef
cheeks with gruyere mash, confit carrot

1232
01:09:06,460 --> 01:09:07,460
and grey mulatta.

1233
01:09:09,080 --> 01:09:12,859
Again, when it comes to technique, I
think you know exactly what to do.

1234
01:09:13,240 --> 01:09:18,100
The beef cheek was soft to the spoon is
what you want.

1235
01:09:18,359 --> 01:09:20,600
The mash was also nice and smooth.

1236
01:09:20,819 --> 01:09:23,399
A little bit more gruyere in your mash
would have been lovely.

1237
01:09:23,899 --> 01:09:26,279
But again, more salt, more flavour.

1238
01:09:26,750 --> 01:09:27,870
More flavor, that's what we want.

1239
01:09:29,170 --> 01:09:31,930
Salt is your major problem at the
minute.

1240
01:09:32,370 --> 01:09:34,250
It would have changed the entire dish.

1241
01:09:36,050 --> 01:09:39,950
For your main course tonight, I score
you a six.

1242
01:09:41,670 --> 01:09:45,310
The score I'm giving you for your main
course is a seven.

1243
01:09:46,189 --> 01:09:50,149
I think, honestly, we had the naive
expectation that we were going to come

1244
01:09:50,149 --> 01:09:52,109
in and get lots of just 9s and 10s.

1245
01:09:52,310 --> 01:09:54,690
I don't. Well, that's what we're aiming
for, right? Of course, you come in

1246
01:09:54,690 --> 01:09:57,110
thinking you want to nail everything,
right? No, you want to nail everything,

1247
01:09:57,230 --> 01:10:00,810
but the actual cooking techniques of the
main ingredients were really good, so

1248
01:10:00,810 --> 01:10:01,810
very happy.

1249
01:10:02,030 --> 01:10:06,990
For dessert, she gave us a black sesame
mochi with dark chocolate ice cream.

1250
01:10:08,210 --> 01:10:10,170
Finally, we found our stride on this
one.

1251
01:10:10,640 --> 01:10:14,840
The ice cream, it's as good as we can
make. It was rich, it was luscious, it

1252
01:10:14,840 --> 01:10:16,740
was sweet, it was bitter all at the same
time.

1253
01:10:17,220 --> 01:10:18,420
Happily buy a tub of it.

1254
01:10:19,400 --> 01:10:22,400
I think there was far too much mochi on
the plate.

1255
01:10:22,920 --> 01:10:28,600
I think it's one of those textures that
it's kind of full on.

1256
01:10:28,840 --> 01:10:30,800
But great flavour of sesame seeds.

1257
01:10:31,200 --> 01:10:35,500
But that ice cream really, really made a
big bang on that plate.

1258
01:10:35,760 --> 01:10:36,759
Oh, wow.

1259
01:10:36,760 --> 01:10:38,700
So this is what I'm giving you for your
dessert.

1260
01:10:40,300 --> 01:10:41,300
It's a seven.

1261
01:10:43,960 --> 01:10:48,940
I think by giving too much, you took
away from the score a little bit. But I

1262
01:10:48,940 --> 01:10:52,760
think it was your best dish of the
night. So for your dessert tonight, I'll

1263
01:10:52,760 --> 01:10:56,340
score you... ..an eight.

1264
01:11:00,860 --> 01:11:04,060
So that gives you a grand total score
of...

1265
01:11:04,060 --> 01:11:08,440
..69.

1266
01:11:11,150 --> 01:11:12,150
Very happy.

1267
01:11:13,410 --> 01:11:17,390
Considering the disasters in the
kitchen, if we can get that kind of food

1268
01:11:17,390 --> 01:11:21,270
out with what was going on, there's a
win there. There's something in that. We

1269
01:11:21,270 --> 01:11:22,270
rolled with the punches.

1270
01:11:22,770 --> 01:11:24,090
We can take a punch.

1271
01:11:24,790 --> 01:11:28,870
Well, our first gate crusher has
definitely crushed the party.

1272
01:11:29,230 --> 01:11:31,270
But now it's time for redemption.

1273
01:11:32,550 --> 01:11:35,810
We're going back to the hinterland of
the Gold Coast.

1274
01:11:36,980 --> 01:11:38,440
Christian and Lucia, are you ready?

1275
01:11:38,800 --> 01:11:40,300
Yeah, we're definitely ready.

1276
01:11:40,520 --> 01:11:45,940
We are so in this competition. We have
100% stepped up. We can't wait to cook

1277
01:11:45,940 --> 01:11:50,540
again. After hearing Sheridan and Ted's
score of 69, we are determined to beat

1278
01:11:50,540 --> 01:11:54,100
it. We are determined to beat our score
of 72, so we're definitely going to beat

1279
01:11:54,100 --> 01:11:55,100
69.

1280
01:11:55,820 --> 01:11:57,060
All right, let's go.

1281
01:12:00,200 --> 01:12:05,180
Food so good, it'll make you go.

1282
01:12:06,379 --> 01:12:08,440
Oh my God, this is good.

1283
01:12:08,660 --> 01:12:09,660
Oh, the spice.

1284
01:12:10,500 --> 01:12:11,500
Delicious.

1285
01:12:11,860 --> 01:12:15,480
The farm foodies are cooking up a feast.

1286
01:12:15,740 --> 01:12:17,380
I couldn't do this with anyone else.

1287
01:12:17,860 --> 01:12:19,240
Oh, darling.

1288
01:12:20,900 --> 01:12:22,720
That is a grand final dish.

1289
01:12:23,300 --> 01:12:24,360
Oh, wow.

1290
01:12:24,920 --> 01:12:26,520
It means a lot to both of us.

1291
01:12:26,960 --> 01:12:28,900
And now I've put chilli in my eyes as
well.

1292
01:12:30,460 --> 01:12:35,460
The hipsters are putting their hearts on
the plate. This is the dish that I made

1293
01:12:35,460 --> 01:12:36,460
with my normal.

1294
01:12:36,700 --> 01:12:38,040
Oliver, are you OK?

1295
01:12:39,640 --> 01:12:41,960
Just making sure that everyone loves the
food.

1296
01:12:43,400 --> 01:12:46,120
I love seeing this passion. That's what
food's about.

1297
01:12:46,480 --> 01:12:51,640
There may be love in the kitchen, but
there's war at the table. She couldn't

1298
01:12:51,640 --> 01:12:55,200
taste the dishes. There is a level of
silliness in sitting there not eating

1299
01:12:55,200 --> 01:12:57,940
the food. If you can't actually eat the
food, what are you doing here?

1300
01:12:58,330 --> 01:12:59,350
I'd rather she goes hungry.

1301
01:13:02,230 --> 01:13:05,050
A week unlike any other.

1302
01:13:05,270 --> 01:13:06,690
Watch out, everybody else.

1303
01:13:07,110 --> 01:13:09,490
MKR, Monday 7.30.