Original subtitles

It's a brand new round. I'm so excited. Oh my God, Mom.

Bonsoir and welcome to Kitchen Headquarters.

Seven teams have fought their way to Kitchen HQ, including the top two

teams from round one, Mary and Golden.

It's been a dream for so long.

And Tiffany and Giancarlo.

We are here. Oh my God.

Throughout this round.

Kitchen HQ will push everyone to their limits.

Come on!

Oh my god, here we go. Get him out, get him out, get him out. What, with which

arm? With a fucking octopus?

It's terrifying.

I've never felt pressure like this before in the kitchen.

It's pretty full on. We're just hoping that somebody is looking down on us

today. I've never seen anyone working so fast before.

To survive here, they'll need the luck of the Irish.

Top of the morning to you. Come prepared.

All right. Huh?

Broke into a jig there. Didn't even realize.

In this round, a new rivalry emerges as Angus and Simon

sharpen their strategy.

Mary and Golden, I wouldn't want to go to elimination.

Ooh.

We should not soup down to their level.

Oh, are Mary and Gordon gone?

I think we're going to have the last laugh.

And make a statement that shocks everyone.

Oh.

I am just lost for words.

You're a grown man.

You need a reality check, mate.

Tonight, it's our first Kitchen HQ Challenge.

In the end.

two teams will be sent to an elimination cook-off.

We've sacrificed a lot. I don't want to fail.

We fight hard and we're not going to hold anything back.

Babe,

just start.

Go, babe, go, go, go.

You need to go into second gear, mate.

You've had your time off. Welcome to Kitchen HQ.

Oh, my God.

Is there everything you dreamed of?

And we're gonna be back with a bang I'm just happy to be here in kitchen HQ.

That's been a dream for so long I

feel sick being in HQ.

This is where it's it's real and things are a little bit more out of your

control

Everything's so fancy.

I'm liking this. This is... We did it, we did it.

You ready?

You ready for this?

Oh, my God.

What? What's upcoming?

We finish round one of the competition on the top of the leaderboard.

We've got this, babe. Well done. Let's show them what we've got. Let's do it.

So, yes, we have been out of the competition for a little bit now.

I'm feeling a little bit worried, but I'm very keen to get back into the

kitchen. I'm Zach.

I'm Zach.

Nice to meet you. Nice to meet you, mate. Nice to meet you.

Where are all the OGs?

Sheridan. I feel like there's way too many strangers in this room. Harrison,

Giancarlo. Pleasure.

Giancarlo, nice to meet you. Looks like Elvis has entered the building.

What was your name? Oliver, sorry. Oliver, Tiffany.

These guys, we don't know what they're going to cook yet. I was going to say,

you guys don't exist to me, but we're not worried at all.

Bonsoir, good evening.

Gather round. How are we all?

It's nice to see Manu and Colin again.

Obviously.

Bonsoir and welcome to Kitchen Headquarters.

This is not going to be easy.

And why should it be?

With great challenges.

come great rewards like the title of my kitchen champions and one hundred

thousand dollars

we've

got a one in seven chance of winning a hundred thousand dollars these are the

worst odds marianne golden yes manuel and colin so nice to see you again

Tiffany and Giancarlo, welcome back. We are here, oh my God.

Our round one top scoring team.

Damn straight.

With a competitive score of 86.

So, I'll just fill you in on a few things.

Your fellow OGs, Kristen and Lucy, they actually knocked you off your perch.

And what was the score you knocked them off the perch with?

I think it was a solid 92.

Wow.

I feel like right now everyone sees us as their biggest competition.

And I just really want to prove that we are.

You may have also noticed all three gay crushes are here.

Zoe and Zach are the weakest link in the competition. There's no question. Their

days are numbered.

Like, they might as well just turn around right now.

All right, let's get into it.

In today's challenge, you'll be cooking in two rounds.

The team that creates the weakest dish from each round, as decided by Colleen

and I, will have to face each other in an upcoming annual mission cook-off.

That is full on. We just got here and someone's going to be eliminated

already. We definitely don't want to be the bottom two.

In today's challenge, your biggest enemy will be the clock.

You'll be cooking in two rounds.

One fast cook.

One slow cook.

Round one will see some teams cook a main in just 30 minutes.

We don't want the fast cook. 30 minutes, someone's bound to fall down. People are

more likely to make a big mistake, and we are not ready to go home.

Round two, also serving up a main, but those teams will have two hours.

We really want to get the two hours, because that means we can prepare and

serve really good food.

30 minutes, are we going to be proud of what we're going to be serving?

This is the challenge that every home cook faces.

Sometimes you've hours to get a meal ready to feed your family, and sometimes

you're up against it and you've only got 30 minutes.

So what you decide to create today, it's entirely up to you.

But we want to see your best.

So, who's cooking in each round?

That decision will be made...

by the teams that scored the highest in the instant restaurant rounds.

Tiffany and Giancarlo, as winners of group one, you can choose which round

you cook in.

Do you prefer a fast or a slow cook?

I think we prefer a slow cook.

We just got back, so let's take things slow.

Let's ease back into it. And, you know, we like to take our time.

We don't like rushing.

Kristen and Lucy, as winners of group two and the highest scoring team

overall, not only do you choose which round you cook in, but you get to choose

which round everyone else cooks in.

A half hour is a bit scary because both me and mum do get a bit frantic, a bit

frenzied when we cook. I don't know if that's come across yet.

You can take a moment and think about it.

So I think with the 30 minutes, it's going to expose

weaknesses in teams.

We're going to choose any team we think will struggle with time pressure for the

30 minutes.

Christine and Lucy, have you come to a decision?

Yes.

Which round do you want to cook in?

We want to cook in the fast round.

Fast.

Wow.

What? Did they just say fast cook? Aren't they that confident?

Fast and furious.

I think.

that Chris and Lucy have made the biggest mistake tonight.

I think working under time pressure is going to be a real advantage for us, and

so we may as well smash it with the first one.

You've never cooked in this kitchen, though.

That is true.

I feel like as humans, Mum and I kind of, like, move fast. Like, even if we go

for a walk, like, it's a speed walk.

We do life fast, so I think we'll do well.

As it's your choice, please tell me who else will be whipping up a fast main?

Whipping up a fast main will be Angus and Simon.

Sheridan and Ted.

And Zach and Zoe.

Interesting. Is this because you know you can beat these three teams?

No, we just think there's a couple of those teams that will struggle under

time pressure. Which teams?

Well, all three of them, actually.

Cheers. This is a really, really hard challenge. 30 minutes to make your main

meal, and it's got to be delicious. We've really got a big task in front of

us. If you're not efficient with everything, pretty much everything can

go wrong.

So that means, Tiffany and Giancarlo, Harrison and Oliver, and

Mary and Golden, you will have the luxury of time to present your main.

We are one of the highest scoring teams, and Kristen and Lucy, and they're making

the higher scoring teams fight against each other. I'm worried to be competing

against these two.

So worried.

Today, you won't only be cooking for Colin and I.

You'll be also cooking for the rest of the teams.

You'll be tasting and critiquing each other's food.

And I'm sure there will be plenty of opinions.

I know people have slagged us off behind our backs. It's going to be a bit of a

different story right to our face. Come and say it to our face this time.

Slow cook teams, head up to the mezzanine, please.

Let's get this show on the road.

I'm looking forward to watching everybody cook today. It's going to

be... great to get an insight on how their team dynamic works in the kitchen

and how they actually do cope under pressure fast teams

you've never cooked in kitchen headquarters before and now you've got

to cook a main course in just 30 minutes it's a tough ask we know that and we

know we're going to have to be absolutely on the game to get it done

the storeroom is filled with the best ingredients for your meals And our

kitchens are armed with all the latest time-saving innovations from Ninja.

And these are going to help you meet your deadlines.

You have all the versatile tools you need to work smartly and quickly. So

believe me, you can make it.

You ready?

Ready. You have 30 minutes to serve up your fast main.

And your time starts now. Oh, my God.

Oh, that's you. Oh, let's go, Mum. What do you want to cook today? I reckon that

we look at doing something like a ruffins, like we've done before, with

sort of like fried chicken. With Japanese style on it? Yep. I was

thinking we can do your fish cakes. Absolutely.

I'm thinking just some kind of fish fillet in a way, maybe with like a

really nice salsa.

I want to see your sticky soaring garlic fork. Yep. And I'll do my zucchini and

cucumber salad. Beautiful combination. That sounds great. 30 minutes means that

we cannot waste a single second.

All right, go, mate.

Go, Mum.

Go, Zaki. Woo!

Big load coming through.

The Woolworths storeroom is absolutely stacked.

It's fantastic.

Okay.

I don't want to get lost in there for too long because it's brilliant.

Well done, Liz. Good job. Beautiful chickens.

Nice job, Angus.

That's a nice cup over here.

The main course we're cooking today is a sticky soy and garlic pork with zucchini

and cucumber salad.

How you going, Simon? Yeah, good, mate. Just working through this pork belly at

the moment. Beautiful. I don't know what Simon and Angus are doing. 30 minutes

for pork. It will be chewy, right?

Yeah. Why pork?

Pork takes a long time to cook. We know that.

Like, 30 minutes alone, I'm still boiling that pork.

I think we really want to send Zach and Zoe off to the elimination, mate. Yeah,

I think for us it's about managing our time well and making sure that we beat

those guys.

All right, so the major beef that you have missed out on, right, has solely

been between Zach and Zoe and Simon and Angus, right?

Zoe's a pescatarian. Yeah, right. And that's just rubbed the boys up the wrong

way. Like, how are you going to judge the food? She's like, oh, well, Zach's

going to be my main taste guide. Yeah, right.

Yeah, there's a lot of beef going on.

So essentially, I'm just going to be cutting the skin off the flesh of the

fish. Zach, what are you guys cooking?

Zoe and I will be cooking spiced barramundi with coconut rice and mango

salsa.

So this one, I think, is just like a really beautiful, like, flavour-packed

fillet of fish.

Also a quick one. Yes. So you can make it in half an hour. Yes. Obviously,

there's a little bit more pressure on than if you're making it at home. Yes.

I actually cook barramundi quite often. I normally do a pan fry, but we've

decided to put the fillets of fish in the air fryer today to save time.

Once you coat the barramundi in this coriander and lime zest paste and cook

it, it actually gives it this really beautiful spice element to it. So that

pairs beautifully with the mango salsa.

I'm really excited to actually see Zach and Zoe.

redeem themselves on their fish because their fish at the instant restaurant

wasn't crash hot.

Undercooked, overcooked.

It was just crumb swordfish. You don't crumb a swordfish.

I need to put the coconut rice on because it needs as long as possible to

cook.

This coconut rice recipe is my mum's. The funny part is when I ask mum for the

recipe, she goes, sometimes it's good, sometimes it's not so good. And I'm

like, okay, thanks mum.

Five and a half cups of rice, two cans of coconut milk. Is that barramundi?

What's that barramundi? With rice, coconut rice.

I'm a bit worried because that coconut rice takes a long time to cook, at least

20 to 30 minutes.

That's going to be hard.

I'm not too far of having this on and then I'll be able to help you.

I just want to get this right.

Zoe and Zach, go!

Yes!

I love this challenge, Mum, because it's like you make this all the time at home.

I do. And I feel like it's a dish that you're really, really confident with.

We're making salmon fish cakes with wasabi mayo and papaya and avocado

salsa. This salmon is absolutely stunning.

Kristen's chopping like an absolute machine.

Did you see her cut that salmon?

I hope we don't regret the 30-minute cook, Lucy. No, I don't think we will. I

don't think we will. No, I feel pretty confident.

The salmon is done.

So this cheesecake, Lucy, won't be like super crispy, but it is a bit, it's a

really delicate mixture, so it's not like, there's no flour in it, so there's

nothing else binding it.

The weakest dish of the round will head into elimination.

We don't think that's going to be us.

All right, Lucy, I think one more egg and we're sorted. Go for it.

Go, Krista and Lucy!

Just getting the oil in the fryers, Mum.

Got to make sure it's hot, got to get it to 180.

Today we're cooking Japanese fried chicken and waffles.

Are these on? How do I tell if these are on?

Cooking in a kitchen that we have never cooked in before is very stressful for

both me and Mum.

Where are those buds you saw, Mum?

Somewhere under the bench.

I'm just going to go hands.

The equipment that we've not used before.

Where's the bowls?

Where's the metal bowls?

Drawers set up differently.

What's the spatula rig? Flippy kind of thing. Being in that situation with a 30

-minute cook stresses me out.

Where's the other bowl?

Have you taken the metal bowl?

You know, Sheridan Ted are running around like headless chooks. They're

scrambling. Do you know where the regular cutlery is?

No, I couldn't find any regular cutlery.

Let's go, Sheridan. Come on.

How much time left, Mum?

20 minutes to go. Keep up the pace. Come on.

We're going quite well. Yeah, I think we're making some really good time here,

mate. Is it on max heat, Mum? Yeah.

Chris and Lucy have this in their bag. Look how organised they are. They're so

much further ahead than everyone else.

I think we're going really well, Babby. I actually think we're going really well

as well.

So I'm doing 15 or 16 to start that.

Go 15, I reckon.

Coconut rice. It's just like a little flavour bomb on a plate.

Okay, rice is on.

I don't think I've cut that small enough.

I wanted to actually cut the cabbage.

Using a knife, but I'm nervous and my hands are shaking.

I've decided to put it into the food processor.

What's the plastic feed thing for?

The feed, the pusher thing. Where, did you have it just before? Yeah, I've

pushed it in before.

Okay.

How can I have already blocked up the chute?

Yeah, but I need it, like...

I'm actually getting really frustrated.

Use the back of the spoon mum.

Yep.

Do you know why?

In there. I mean... I'm stressed out now.

I feel terrified I'm going to throw up. Is that the way?

I know that there's so much to do and once you start doing that little slide,

it's like... plane crash.

Coming up, when there's only 30 minutes... Mum, you need to get those

waffles up. Ted, they're not cooked, love.

I'm thinking the half an hour cook could be the end of us.

It's a recipe for disaster.

Taste it.

What's up?

Not ideal.

It's inedible to serve that.

And at the table... It's a step down, which is, you know, scary to see.

No-one's mincing words.

I don't think that that was enough for a main.

Yeah, it's still bitter.

It kind of makes me just want to get the claws out.

Which team will end up in the elimination cook-off? Is there something

missing on the plate?

We could be on the bottom with this.

It's our first challenge in kitchen headquarters, and we've got four teams

cooking fast and furious in half an hour.

So they're up to make 10 dishes for us and the other competitors.

I'm a bit worried about this pawpaw taking a bit of time. Yeah, that's okay.

So Kristen and Lucy got to decide which teams cooked in this round.

They've left... high-scoring teams up on the mezzanine level, looking down, so

they've picked off the lowest-scoring teams, which is exactly what I would

have done.

Oh, shit.

However, 30 minutes is a short time in delivering a main course.

Well, fingers crossed we get some amazing food, because the weakest team

will go into an elimination cook-off.

Mum, you need to get those waffles in. Yeah, they're going in right now.

Sheridan and Ted are cooking Japanese fried chicken and waffles.

That sounds delicious.

Bit of work in that. That sounds delicious.

Okay.

They've got great technique when they cook.

I'm just getting this chicken in, Mum. I need to get it in. I've got to do the

mayonnaise. Well, I think Sheridan's a bit flustered and stressed.

Where's the canola oil, Ted?

Mum, can you help me two seconds, please?

No, I can't, Ted. I can't. I think that stress could actually hurt them a lot if

they don't shake it off.

They're working fast, though.

This is the moment of truth, Luce, because they're a bit hard to flip

because they are so delicate.

Oh, yes!

Lucy, we've got them. Yes, Mum.

That's so good.

Great little fish cakes.

Kristen and Lucy are cooking salmon fish cakes with wasabi mayo and papaya and

avocado salsa.

There's a lot going on there, isn't there? Yeah. I need to cook 20 of them

for the 10 serves.

They've got to be careful that the fish cake is not overcooked and dry.

Yep. We want it nice and crispy and golden on the outside, nice and moist in

the middle, well-seasoned, and that's it.

Lucy, I'm starting all the stuff for the dipping sauce.

Yep, definitely get onto that.

Crystal, Lucy, are you guys regretting picking the fast challenge?

No, we got this.

Beautiful. Bang it. You guys got this in the bag.

Stupid.

Coconut rice is cooking, so I'm going to move on to the salad.

Zoe and Zach are cooking spiced parmesan with coconut rice and a mango salsa.

Coconut rice, not easy to cook, actually, because it can become sticky

and a little undercooked sometimes.

Fish now, Zoe, is going to go in. Yep.

So barramundi is a bit of a hard one. You have to be able to cook it so it's

still nice and moist and make sure that you're not overdoing it. Hopefully they

can redeem themselves with a beautiful piece of fish.

Simon, are you getting that pork on, mate? Yes, come on, Simon. Come on,

Simon, let's go.

Get that pork on there.

Ten minutes to go, come on.

Yeah, guys.

The pork doesn't take all that long. I think we're looking good.

Angus and Simon, I would say Zach and Zoe's rivals at this stage, they are

cooking sticky soy and garlic pork with a zucchini and cucumber salad.

I like the sound of that, man, because it sounds delicious.

I'm going to add that marinade in just to really thicken that up. Yep.

Dude, I'm going to start getting our plating station going so that we can add

the pork at the last minute. Oh, look at that!

I know, not looking too bad, dude.

I think they're watching the gatecrashers very closely to see their

new competition.

Zoe and Zach, how are you guys going?

You going good?

It's okay if you're not.

Oh, we're laughing like.

Are you going well?

Yeah, we're nearly done.

Well, come and help us.

We don't really have time, Speth.

Angus and Simon focusing on this tirade against you and not the food means

they'll probably be eliminated quicker rather than later.

I think they care more about how they look than how they cook.

They're not very uplifting people.

No.

Chicken's on its way. Chicken's on its way.

How are the waffles looking? Are they all in?

No, the last lot are not in. Mum, you need to get those waffles up. Ted,

they're not cooked, love.

Sharon and Ted, they're still so nervous.

Yeah, it's looking good, Mum. The chicken's nice and golden.

How are the waffles looking? I don't know if they're cooked, Ted.

The last batch of waffles are going to cut the plating really fine.

Mum, get the plates up.

Yeah, I'm good to go. Need to get that in a squeezy bottle. At this point, if I

was at home, I'd be like, we don't have waffles.

It's a last thing. Put those in and done.

Having veggie mutton cheese sandwiches.

Having chicken mayo.

Not even getting that.

Oh, our team's got five minutes left. Let's go.

I'm worried that the coconut rice didn't start in time.

So that is my main concern. I don't know if it's going to work or not. Every

minute is going to matter. Every second is going to matter.

Every millisecond is going to matter. Honestly.

Zach, this isn't cooked.

Taste it.

That's not even hot.

Yeah.

It's hard grains of rice with no flavor. Like it's inedible to serve that. Yeah.

So what, do we just put it on?

Yeah.

Not ideal.

That's not a format. It was just fish and salad. No, the rice isn't done.

Oh, shit. Yeah, the rice isn't done. We don't have coconut rice at this stage.

I don't think we're going to be able to get that coconut rice on. I don't think

we should plate it.

Okay, so what are we going to do instead?

Maybe we need more mangoes in the salsa because we'll have to add more salsa on

the plate.

You look at the clock and you can see the seconds counting.

And I think at this point, we just have to cut our losses and have a different

game plan. So we're going to pivot now to just having a little bit of

desiccated coconut onto the salsa.

So hopefully it does bring that coconut flavor.

Zoe, Zach, are you guys feeling the pressure right now?

It's pretty full on. Yeah, it is. We can see it from here.

I'm definitely worried at this point. I think it's going to be upsetting to

elimination. Ross is really...

Stressful. Yeah.

I'm going to start plating the salad, man. Yep, sounds good.

Look at all that.

That's the good stuff.

That's back. It's going all right, bro. It's going to work perfectly.

How about that?

Mum, that salsa is really good. I'm really happy with the salt level and the

lemon. I'm going to start plating.

Yeah, go for it.

So I want to make sure everyone gets an even amount of papaya and avo.

This challenge is for a main.

So our plan is to produce a nice big pile of salsa, two fish cakes, the

beautiful wasabi mayo on the fish cakes, and then a little dish of the ginger

chilli dipping sauce.

Oh, so good.

Chris and Lucy, they've smashed it. We freaking did it.

Lucy, you've only got three minutes to go.

Everything went so well.

I don't want to battle with Chris and Lucy ever.

Unless it's the grand final.

Three minutes, let's go.

Mum, you need to put them somewhere else.

They're only getting their plates out now.

Get the chicken on, get the sauce.

Okay, I'm going to start plating.

It's a massive loss to the dish by not having the coconut rice on it. But

there's still, like, yumminess on our plate.

Cheers.

Bang.

Get the nori, get the bonito flakes, Mum.

What, with which arm?

I'm not a fricking octopus.

I'm pleased that I've got the waffles in the waffle maker, but they're a little

bit behind time.

Ted, leave them, they're not done. Let's go one more minute.

These ones are ready. You just be ready to be right behind me.

Waffles. Sheridan and Ted haven't finished the last waffles, guys. Oh, no.

Mum, waffle?

Yeah, they're not done. We need those now.

Get them out, get them out, get them out.

We're not going to have time to plate them up. Ted, they're going to be raw.

I'm very concerned that we're not going to get this on the plate. I'm thinking

the half an hour cook could be the end of us.

One minute!

Come on! One minute!

I am shaking.

Sheridan and Ted, go!

You've got a minute. You need to get them out. Get them out, get them out,

get them out.

We've got another one. We talked about it all in a minute. Ted! I'm doing it.

I'm taking them out.

They're going to be raw. That's right. Get them out. Slam a hand in it. Get

them out.

We don't have time. They're going to be raw.

We do not have time. We could have gone another 40 seconds.

All right, Mum, get the chicken on the ones that have the sauce.

Chicken and waffles.

Oh, no. The chicken's not cooked.

Ted, might be a gatecrasher going home.

Not us, though.

30 seconds.

All right, you can do it, guys. Let's do this.

A little bit more sauce on the top, Ted. A little bit more sauce on the top.

Another piece of chicken on that back one. Grab it, grab it.

10, 9, 8, 7, 6, 5, 4, 3,

2, 1.

That's it, stop cooking.

We're going away from your bench.

Oh, my God.

That's nice.

That's pretty good.

Congratulations, everyone.

I'm so glad we did 30 minutes.

It looks so good. There's four elements on the plate. I think we've really got

it. If rice is our undoing, look.

Like, that's what it is. I feel a bit defeated right now. Like, we've done

this before and it can be such an amazing little number.

The rice didn't work. I'm just really feeling like we're going to be in the

elimination from this.

I'm wrecked. Sure am I.

i'm really happy with how it looks there's a bit of concern that the waffle

might be undercooked and then i realized that i actually haven't tried the

chicken you idiot why did you not try the chicken why did you not make sure

why don't you give yourself just some confidence in the fact that you know

it's cooked my hands are shaking i'm very anxious that chicken has to be

cooked coming up i've expected that it'd be more fun to be in a studio Who will

be the first to face elimination?

We dropped the ball on this one and we could have done a whole lot better. No,

it was the last thing that we were expecting.

Then... John, hurry up!

The slow cook's slowest cook.

I think two hours will even be pushing it for them.

Come on, John, I need you.

They're so far behind.

Go, babe, go, go, go!

Every single team from both rounds one and two of the instant restaurants are

at this table.

It's the first time we've all been here together.

It feels pretty daunting.

This is ridiculous how many people are here at this table. It's a bit biblical.

Teams, these are the first meal cooked here in kitchen headquarters.

The same kitchen, one of you will be named MKR champions.

It's also the first time that you get to give feedback directly to the cooks,

face to face.

But it'll be Colin and I who will decide the teams going into the elimination

cook-off.

I am so nervous that we're about to hear critiques to our face.

I just really hope everyone else likes this dish because it's always hard to

kind of get negative feedback.

All right, starting with Sheridan and Ted's.

Japanese fried chicken and waffles.

Thank you very much.

And the waffles are still looking undercooked around the edges.

And the karaage fried chicken could be raw in the middle. If I was to serve raw

chicken today, it would be a flight to Perth.

Bon appetit.

So we actually we love this we love this yeah, yeah, it's very nice the chicken

It has all the seasoning there. It's cooked perfectly.

It's crunchy.

The waffle.

It's unique.

It's unique.

Absolutely. This was great.

Like that fried chicken was perfect.

I do think that the waffle was kind of a bit doughy, but this dish was

spectacular.

I'm feeling confident. I'm hoping now that this is the dish where people can

see that we can actually. It's called a spectre, isn't it?

Now, Angus and Simon's sticky soy and garlic pork with zucchini and cucumber

salad.

Angus and I, we're really, really happy with the pork.

Some of these salads are leaking a little bit more than I'd like, and if

there's too much water there, it's going to water down my dressing.

It just looks like an entree, Sophie.

Bon appétit.

And zucchini.

I'm impressed with the combination of flavours.

I think it was balanced well. The pork was super spicy, but I liked the spice.

I think it definitely needed another element like some rice, and you guys had

the time for it. But I liked it. I think they're ahead at the moment.

I would say, you know, it's very spicy. It's very chilli orientated, and I think

that's kind of like all that you get in regards to the flavour.

I would say that if this is a main...

portion for the pub that they're serving i'd love to see what the entree servings

are like because i don't think that that was enough for a main well what was that

would have had all the pork so i don't know how he could be complaining

when

you pull off what is a great dish and then just for the sake of it

people pull it down it kind of makes you just want to get the claws out a little

bit

Maybe I might start giving some reviews that are not very fair to other people

and see how they feel.

All right, now it's time for Zooey and Zach's spiced barramundi with mango

salsa.

We know this isn't our best. But then also, I believe we have redemption on

this dish. Like, the salsa is better than the fennel salad.

The barramundi is cooked better than the swordfish. Like, I think we've done

ourself justice today. Mm.

Bon appetit.

Let's try this fish.

So Zoe and Zach, is there

something missing on the plate?

Some coconut rice.

Unfortunately, we didn't get that up in time.

I actually really like this dish. I think my barramundi was cooked perfect.

I think that some coconut rice... Would have been delicious. Yeah, would have

been delicious. But I did enjoy it. I think they all blended together really

nicely.

It's pretty hard giving a critique sitting right next to the person, isn't

it? We're just trying not to make eye contact.

I mean, it's hard to not be better than that swordfish, but the spice mix I

think is a bit overpowering for that type of fish. It's better than the

swordfish. Is it better than your dish? No chance.

Oh, okay.

No matter what we put on a plate, it's going to be negative from them. The

amount of things that Simon and Angus have thrown at us, like it's not worth

our breath in responding.

All right, let's move on to Kristen and Lucy's salmon fish cake with wasabi

mayo. and papaya and avocado salsa.

Literally everything on this plate went to plan.

I'm feeling so confident, honestly.

Okay.

Bon appetit.

I think the patty was a bit dry and then the salsa was just a bit old mushy.

It would have been nice if there's a bit of crunchy, like some texture on it.

I was just left wanting more of a lot of things in the dish, like more wasabi in

that mayo, just to be able to bring a bit more wetness to the salmon cake. It

just got a bit dry in there.

With all that spare time, it could have had a bit more seasoning and a bit more

of everything.

It's a step down, which is, you know, scary to see.

I like the salmon a little cooked because I like the crispy salmon and the

softer salsa.

This is actually my son's favourite dinner of all time, so I suppose we cook

it the way we like it.

I actually can't believe how harsh some of the critiques are.

It's really, really difficult to kind of show a brave face because we could be on

the bottom with this.

That's not where we thought we'd be.

All right, so Manu and I, we have to choose the weakest team, the one that

will go into the upcoming elimination cook-off. So why don't you take a break

and we will have a chat about the meals. Yes, please.

I hope we've done enough to continue through. Like, our future in this

competition literally weighs on the judges at the moment.

The most disappointing part of this for me is that...

We chose the 30-minute cook and now it looks like we shot ourselves in the

foot. We just don't deserve to be in the bottom.

James, preparing a quick meal is something everyone has to do.

But cooking the amount of serves you did in that short amount of time?

was a real feat.

The weakest dish of the round is going to go into elimination and our dish

isn't as good as we thought it was going to be.

I'm feeling extremely nervous.

I don't think we're on the top, but I don't think we're on the bottom.

Sheridan and Ted, you created Japanese fried chicken and waffles.

The chicken was beautiful. It was moist. It had seasoning.

That chicken was juicy and crispy, well-seasoned.

That dish made sense from A to Z.

So congratulations, you are safe and you can relax.

I'm just so happy.

We couldn't have asked for more. That's all we wanted.

Angus and Simon, you created sticky soy and garlic pork with zucchini and

cucumber salad.

Your dish tasted really good.

I really enjoyed that crispy little salad of cucumber and zucchini with this

really spicy dressing.

The leech of the water from the vegetable, I think, sort of let it down

a little bit.

But I think it packed a lot of flavor for the amount of time you had to prep

it. So well done.

Let's go.

HQ might be our zone.

We're going to win it.

Kristen and Lucy, you created salmon fish cakes with wasabi mayo and papaya

and avocado salad.

We care about this so much, and I feel like I put passion and I put flavours

into the 30 minutes, and so it's an emotional overload. Yeah, definitely.

I know it's what you cook at home and you love it, but this is not home.

The salmon was overcooked.

Seasoning was devoid.

I've expected a little bit more from you to be honest with you.

That fish cake was so thin that by the time you flip it over when one side is

crispy, the fish could have been overcooked regardless.

I think we dropped the ball on this one and we could have done a whole lot

better.

The salmon is a little overcooked, but to get this amount of negativity is

quite shocking.

Zoe and Zach, you created Spice Paramundi.

with mango salsa.

The fish was cooked well. It was moist.

There was a lot of flavor in there. And obviously we needed something else,

which was the rice to bring it together.

Another team that I would demand a little bit more is you.

Even though 30 minutes is a short time, if you really think how to put a dish

together, it's also plenty of time.

So good dish with few faults.

I'm just thinking that our dish might not have been enough to save us. And it

could be us heading into the elimination cook-off.

The first team in the elimination cook-off is...

Christine and Lucy.

I'm just really embarrassed because even after our cook, we felt really

confident. We made it clear that we were really confident.

That was the last thing that we were expecting.

How are you feeling, ladies?

Shocked. Devastated. Yeah.

We can talk about how many ingredients there was on the plate, but for me, the

protein that you've had on your plate was the least enjoyable the way it was

cooked.

It's all right.

The hardest part is that we're just so proud of this and these are people we

idolise. Like these are, this is Manil and Colin, this is the judges. Like we

respect their opinion and their experience so highly and it's really

knocked us for six.

How have they gone from the top to elimination round?

It shows you that anything can happen in H2. Anything can happen, exactly.

Wow.

Fast cook teams, please head to the mezzanine.

Slow cook teams, please come and join us.

We really don't know what's going to happen in this competition.

Like, we really have to, like, bring the best every time we cook.

Slow cook teams, it's your turn now.

Honestly, guys, we didn't expect perfection in 30 minutes.

But in two hours, that's a different ball game What we're looking for is

excellence Because anything less you can find yourself in an elimination cook-off

against a powerful couple of Kristen and Lucy Are you ready?

Yes, you have two hours and your time starts now

We're Filipinos. Yes. And we have not done... The national dish. National

dish, adobo. Yes. We should make adobo. Pork adobo. Yes, pork adobo. We're going

to do... Chicken.

Chicken almatone. Yeah, pola almatone.

Pola almatone with... With the infanta salad.

Yep. With polenta.

Let's do the chicken maryland. We love them.

I'll wrap the prosciutto in some pancetta.

Yeah, yeah. I'll do my Guinness wedges. Yeah, fantastic.

And, yeah, we'll get off. I'm going to sauté it right here. Okay, see what's in

there. Let's go. Run, run, run.

Don't forget this. All right, okay.

Sweet. You got it?

Excellent work, sir.

So I'm not cooking tonight without my hachimaki, which is a traditional

Japanese headband.

It gets me in the zone. Yeah. Yeah, yeah.

Let's do this. Okay, go.

Oh,

here we go.

All right.

I'm a kid in a candy store. The pantry is amazing.

Well, then, here's the fork.

Chicken man, let's go.

Giancarlo doesn't move very fast.

He's like a gentle giant.

Giancarlo has definitely taken the slow cook challenge a little too literally.

Sumac. Oh, my God.

Is Giancarlo back yet?

John. John,

hurry up.

Coming. He's moving like the Titanic.

I think two hours will even be pushing it for them.

I'm going to start with the rice, Mary.

Okay. I'm going to do four cups of rice.

For the slow challenge today, we are making pork adobo with garlic rice and

crispy kangkong. We've been eating this dish since we were babies.

In our instant restaurant, our pork was a bit overcooked, so we need to redeem

ourselves. Yeah. It's the queen of pork.

The recipe's been handed.

from generations to generations.

Adobo is pork or any meat seasoned with vinegar, salt, and garlic to preserve

it. Happy?

Happy? One, two, three, four. Yeah, and then cut that into four.

We want to serve our heritage, our culture, and we want the whole of

Australia to see our food.

Imagine if we cook a dish without rice.

I think you should leave the rice to the Asians.

Yes.

All right, Harris, I'm going to start seasoning these chickens.

Yep, yep, yep. For our two-hour challenge, we are doing prosciutto

-wrapped chicken marylands with stout wedges and radicchio.

We've got to make sure that these are full of flavour, Oliver, not missing

seasoning at any point whatsoever.

I agree.

The sooner these chickens all get in the oven, I will just relax.

We've got the luxury of time.

If we don't nail these flavours, we're screwed.

What excites me most about this dish is that leek sauce with the chicken

drippings. There's a lot of big flavours here.

But if they don't come together, it won't be a real dish.

Giancarlo, Tiffany, what are you guys making?

We are making pollo al mattone.

Oh! So it's chicken under a brick.

Do you have a brick?

We don't have a brick.

Well, I mean, that's just false advertising, isn't it? That's right.

You're right.

It's just a method of cooking.

Are you guys doing this Marylands as well?

Yeah. We sure are.

So it's going to be who's doing the best chicken, huh? That's right. It looks

like it. Battle of the chickens.

Battle of the chicken.

We're going to be cooking chicken Maryland with polenta.

and fennel and orange salad.

So what's the chicken doing right now, Mario? So the chicken's in a brine, just

to try to keep the moisture in.

We're cooking it in a style of polvo al mattone, which means brick chicken, with

a heavy weight on top of it.

We put the weight on the chicken when we put chicken skin side down in the pan.

The skin will be crispy.

I grew up eating this dish. It's the most delicious chicken.

John, I'm making the marinade for the chicken. It is clean. It is already

clean. Bob, we're not washing. Go for it. Oh, God, he's cleaning.

I'm just cleaning at the moment. I really wish you wouldn't. I know.

They need to hurry up. This is going to go so quickly.

It's almost terrifying.

Giancarlo is spending an enormous amount of time cleaning the bench, wiping the

bench down.

Come on. Steven Seagal.

Pick up the pace, brother. I know, man. I know. We'll get there.

Slow start.

It's all right. We've got two hours.

Well, you've got less than that, Tiff. You've got less than that.

Thanks, Simon.

This pork needs to be slow cooking for at least an hour.

Well, we need to sear it first to brown it. The pork needs to be browned before

us to start cooking it with sauce.

Oh, my God. Here we go.

The splatter is coming out.

The fat, the fat, the fat.

I really don't care. anymore if I'm pork business. I just want the pork to

be nicely done golden.

That's my face.

Do you have enough space there? This is enough space.

This is enough.

Okay, that's done.

Alright, first two trays going in.

That chicken's in the oven. We cover them up so we don't get too much

evaporation. Harrison, Oliver, how are you going?

Hey, good.

Chicken's in the oven, babe. About to get a cracker on our sides. How about

yourself? Good, good. Yeah, good.

Yeah?

Chicken's still in water. That sounds good.

I love chicken in water. It's my favourite dish when I go home.

It's a good base of a soup. Harrison, you tell them.

Yeah. Chicken's a land animal, not a sea animal, but anyway, each to their own.

Gate crashes strong.

I feel like we're a little bit behind right now. Do you feel like we're a bit

behind? I'm feeling like we're behind.

It's so intimidating and daunting being in Kitchen HQ.

The judges are there and everyone's standing on the balcony just looking

down, watching you.

90 minutes to go. You should be well on the way.

Let's start the chicken, babe. Come on, we've got to serve chicken.

We have 10 giant Maryland chickens to cook.

The stress is building now. It's getting a bit much.

Coming up... The chicken must be a little bit dry.

There's no seasoning.

Whose chicken will rule the roost? The main element is more important than the

sides. Even if it's bitter? The protein is more important to get correct as

opposed to a salad. That was the question.

I'll be worried.

I'm worried too.

All right, it's the second round, and three teams are cooking in the slow cook

challenge.

The weakest team will be heading to an elimination cook-off against Christine

and Lucy.

The name is garlic rice, so it should taste like garlic.

Mary and Golden are creating pork adobo with garlic fried rice and crispy cake.

It sounds like a dish with a lot of flavour.

Very traditional as well, which is great.

It's the second time cooking pork for us. Are they going to go two pork

queens? Pork queen. That will make the day. Forget about winning a competition.

Be in crowned pork queen.

OK. All right. It's good. It's good.

Oliver and Harrison, what are you guys cooking?

So we're cooking a chicken Maryland wrapped in prosciutto and pancetta.

Is that radicchio salad?

What's going on? No, it's sauteed radicchio.

Sauteing it will tone down the bitterness.

Go. Yum. So the chicken and the prosciutto, salty, sweet.

You've got the bitterness of the radicchio.

And then the Guinness wedges, potatoes, I'm still out on. Because Guinness, very

small, should be quite bitter.

Hoo-ha.

Hoo-ha.

I feel like I want to get the chicken, start getting the chicken on. What do

you think?

Babe, just start. Just start.

Tiffany and Giancarlo are making chicken Maryland with polenta and fennel and

orange salad.

The battle of the Maryland.

I noticed a chicken going into some brine and then coming out, so I don't

really know the point of that. And marinated in olive oil and lemon now.

After that. And then they're going to pan fry it. Yeah, a lot of steps going

on for a piece of chicken.

Is this our style, to just always be behind?

Maybe. What the hell?

We have gotten out of our comfort zones.

We have really good jobs. Like, we're nurses. We've been nurses for a long

time. And we're here because we want to showcase Filipino food. Yes. Yeah?

If this dish fails, we'll pretend we're Malaysians.

Harrison and Oliver, how are we? Good to visit. How do you like calling?

Top of the morning to you.

Needed to go in the fridge.

It's all right, Scott. It's all right.

What's this?

So this is the Guinness. So we're going to put the potatoes in there to boil.

You're boiling Guinness? Yeah. What is wrong with you, man?

What is wrong with you?

Look, I found this. Jesus, Mary and Joseph, what is wrong? Bless you.

I've never seen this.

Yeah, so this is something that we've been playing around with. The idea is

that the Guinness soaks into that potato a bit, that nice malty colour and that

flavour. So when we chuck them in the fryer, we're going to air fry them, and

it's going to get that beautiful crunch and a bit of dark colour.

Let me just taste it before you destroy it.

Notes of home? R.I.P.

What song would you sing with a Guinness wedge?

I'm a bit worried about that. It brings everything together so much better.

You've got to sing to the food.

Stop going.

It's a long song.

Sorry.

I quite like his voice.

That's exactly the song I would have picked.

All right, I'm going to get out of your hair, but I'm just saying that is a sin.

You need to go to confession.

I think Colin's nervous of our cook, and we're trying some things that aren't

necessarily going to work in our favour.

My biggest concern about this dish is that it might be too bitter in the end.

First time on HQ, it's pretty surreal.

We're going to plate up something delicious.

So we're going to try and cook it for 20 minutes on the pan.

Babe, just start.

I feel like I'm Giancarlo's background monitor trying to organise a bit of

chaos. I'm going to put oil in the pan to start chicken.

Let's go. Yeah?

Oh, far out. They're so far behind.

Oh, oh, oh, oh, oh.

Uh-oh.

All right, skin side down, baby.

And now I'm going to put the weight on. Here you go.

They're barely getting the chicken on now.

I know he said it's only 45 minutes to cook, but, like, that's, like, 45

minutes. That leaves them only in the last minute to plate up. Like, barely.

We've got to get more chicken on, and we've got to get our polenta on.

I'm worried about the chicken, like, properly cooking through with the time

constraints. These Maryland chickens are massive.

So I think we might have to pivot and put our...

Chicken straight into the oven.

We're going to try putting it in the oven first.

And so at least we're not spending time with no cooking chicken.

Wait, what?

Wait, Tiffany and John Cole have just tucked some chicken in the oven and

they're frying the other bits.

Why are some in the pan and some in the oven?

I'm so confused.

Hello, hello.

How are we doing?

How are we?

Yeah, not great at the moment.

Oh, look, it's seasoned with panic today.

What's going on with this?

Look, we wanted to have a weight on the chicken, right? Why do you put the

weight on the chicken?

Because it just cooks a lot better that way.

No, it doesn't.

What do you do? At the minute, you've got raw chicken, crispy chicken.

You need to go into second gear, mate. I know. You've had your time off. I know,

I know, I know. Welcome to Kitchen HQ.

Oh, my God.

Is there everything you dreamed of?

Right now, right now, we're on top of it. We're on top of it just.

We need to get this in the oven. Yeah?

Where's the uncooked chicken?

We've just got to get it in. Put it in.

All right?

Chicken's in.

We've got chicken on the stove, chicken in the oven, and chicken waiting beside

the bench.

My biggest worry is making sure that everything's just cooked properly.

This is Kitchen Nightmares right now.

We've just got to hurry right now. Just. Just.

Teams, you've got 15 minutes left. Let's go.

Come on, guys.

All right, it's round two of the fast and slow challenge.

And three teams are creating a slow-cooked meal. So, Kristen and Lucy.

Tiffany and John Carlo, they both had an advantage.

Obviously, Crystal and Lucy picked the fast challenge, and it backfired on

them. John Carlo and Tiffany picked the slow challenge, so let's hope it goes

their way.

These chickens look good. They're looking good.

Mary, is the batter sticking?

It is sticking.

There's no bubbles. Let me see. Here.

Good job.

Mary and Golden did a lot. They've got it under control.

Very calm and quiet.

I'm going to leave it open. Yeah. We'll leave it so that it evaporates a bit.

Yeah. Mary, is the pork good? Yeah. Watch this.

Watch this.

Spoon drop.

Ten minutes. The clock is ticking.

Okay, let's just regroup. We're good. So right now, we've got chickens in the

oven. They're cooking.

Taste this.

So you've got the polenta. Yep.

Yep.

Yep. Oh, babe. That is some creamy polenta. But it's time to get the

chicken out.

So we want, like, a nice brown crisp.

Occhio. Occhio.

Oh!

Giancarlo and Tiffany have pulled it together somewhat.

So I'm happy with these chickens we have in front of us. What?

I think we got there.

Tiffany and Giancarlo's chicken is looking...

Good in bits and burnt on other bits.

So obviously the chicken's done in so many different ways right now and the

risk is that they could be all cooked differently.

But now there's no choice. That's right. The clock's ticking down.

So we're plating up. So what I'm going to do, John, is start with polenta in

the centre and then we're going to place the chicken. Yep.

And then we're going to do like a little nest of fennel salad just to the side of

it and then just do like a little finish of the...

Parsley all around the edges.

We just need to hustle and get these plated. Yep.

I feel like these potatoes, Oliver, they didn't get quite as crispy enough, but

the colour is terrific.

Sauce is ready.

Yeah, get the chicken out. We've got four key elements to this dish today.

You've got the prosciutto-wrapped chicken marylands, we've got our stout

wedges, sautéed radicchio and our leek sauce.

It might not be the prettiest dish, Oliver, but it's going to be one of the

tastiest dishes today.

This sauce should have those beautiful flavours from the chicken and the

prosciutto rented out in it, that nice little acidity from the wine, and have

that buttery leek sort of flavour as well.

Get some radicchio on. I'll put some wedges on all the other ones as well,

OK? No-one else may like the radicchio, but I do. I hope that all the flavours

are there to carry it through.

Teams, it better taste good and look good, because we've got five minutes

left. Let's go!

Let's get it on the plate.

Slating time.

Four pieces each.

This is how we envisioned it, imagined it.

This dish is very special to us. It's very close to heart because, yeah, this

reminds us of home.

Can I put the sauce?

Yes. This is a symbol of families.

This is Filipino pride.

We don't want to serve them anything that's not perfect.

You okay?

Yeah, just dripping everywhere.

It's okay, it's okay, it's okay.

Two minutes.

Fennel salad.

I'm putting the little nest just in the nook of the Maryland.

Are you happy with that?

I trust you, babe. I trust you. Thank you.

Tiffany and Giancarlo's make sense to me.

It's actually come together. I couldn't at the start.

Now Harrison Oliver looks like it's kind of a bit all over the place.

You see, I reckon to look at, theirs is the least pretty.

Do you want me to go around with a train of chicken? Yep.

on top of the ridiculous like that so it's philly it's pushing it out a fair

bit bro as long as each element is there i'm happy while we're plating i'm

noticing the ridiculous seeping everywhere that could be an issue that

i'm worried about i hope everybody else just likes that's that's just the main

thing right i am not feeling confident that this is our best dish we can cry

later at the table harrison olive let's go oh the crunch time crunch time

one minute left

Okay.

Whoa. I'm actually shaking.

Fine, it's fine. I'm shaking.

But we should give some to Pescatarian because this is the only thing she can

eat. Finishing touches, come on.

How much time?

He's not worried. He's stretching.

30 seconds left on the clock.

John, I need you. We're watching.

We're good, we're good, we're good.

And there's still the oil to go.

Leave it, leave it, leave it, leave it.

That's good.

No, it's not finished yet.

Ah.

I missed the chicken.

10, 9, 8, 7, 6, 5, 4, 3,

2, 1. That's it.

Suncocks that were wet from your bench.

I love you so much.

I'm already crying.

You're going to cry again?

We've shown everyone who we are as cooks today.

Mums, Filipinos, and literally ourselves.

So it's just really up to them now.

It's not like being in our own home, but it's pretty wild.

There's one three chance to have to face Chris and Lucy, and that is not a

position I want to be in. I'm just hoping that this is enough to keep us

out of the bottom.

The frying scenario, the oven scenario.

We'll test it. We'll test it. Why?

All the plates look fantastic.

Are they all cooked the same? It's the biggest thing. Chicken cannot be dry.

Hold me. Hold me.

I'm feeling a little anxious because our Chicken Maryland has to be perfection.

Fingers crossed.

James, every time you cook in Kitchen HQ...

We expect your best.

The slow cook challenge was your opportunity to show us how good your

best can be.

Okay, let's start with... Thank

you very much.

This is our Filipino dish.

It's exactly...

how we serve it at home, but I am really just worried if it is enough for the

judges' standards.

Bon appetit.

Can I eat these things?

Yes.

That's safe.

Okay, thank you.

That dish was an absolute knockout. I loved it. The flavour was rich and it

was deep into the meat. It was beautiful. Very crunchy. Absolutely

loved the whole dish.

Yeah, it was tasty.

The flavour's definitely there.

Delicious. Yeah. That's the best adobo I've ever had.

You've had lots.

That's my first one.

Don't eat anymore adobo.

Even if everyone liked our dish, we don't know what Manu and Colin thinks.

OK,

let's move on to... I'm

getting

a little bit worried about these upcoming critiques.

I'm not concerned that people say we don't have enough flavour in the dish.

I'm really worried now they're going to say the flavours don't marry.

Bon appétit.

The chicken's cooked nice, but there's no seasoning.

It didn't get inside the meat of the chicken.

Yeah, it's still bitter because I can still taste Guinness and I love

Guinness. But yeah, it's still bitter.

I actually thought the chicken was cooked really well. I actually would

have changed out that radicchio and the potatoes, got rid of them, put the

chicken and the sauce on one side and just had a lightly seasoned fresh

radicchio salad on the side. And I thought that dish would have been really

good.

At least our chicken is juicy. It's just not a balanced meal.

I think we've let ourselves down.

Let's try Tiffany and Giancarlo's Chicken Maryland with polenta and fennel

and orange salad.

Thank you.

I'm worried about the chicken.

And the risk is that they could be all cooked differently.

Buon appetito.

Grazie. Thank you.

Yeah,

I

feel like the chicken was potentially a little bit dry.

The fennel was really, really good. And yeah, the polenta just a bit too heavy

on the cheese, I think. But ultimately, I feel like the flavours kind of went

well together.

Yeah, I have to agree with Lucy on this one with the chicken. It was just a

little bit dry for me. But I would say that Harrison Oliver's chicken was

cooked better.

So here's the question.

Is it the sides or how well the chicken was cooked? How would you decide?

I would say that the main element is more important than the sides.

Even if it's bitter?

But I'm just in regards to critiquing something and not talking about these

two dishes separately. I'm talking about the weight in what we critique at the

moment. The main element on the plate, which is the protein, I think is more

important to get correct as opposed to a salad.

Sure. That was the question.

Yeah, wow.

I am blown away by the attitude Zach's bringing.

It's competition, babe.

Team, in a challenge like this, it can come down to the smallest things.

Take a break while Colin and I will discuss those dishes.

Thank you.

I'm feeling sick.

I feel like I could throw up all over the headquarters right now.

I'm feeling a little anxious because we have a one in three chance of going to

elimination.

For me, it's a battle of the two chickens. Am I flipping the coin on

these two dishes? Which one would I rather eat again? That's what's going

through my mind right now. They're pretty similar for me, and that's the

problem we got.

So... We've got a little pickle here.

Teams, two hours to cook.

is an opportunity to show off.

And only the best will keep you out of the elimination cook-off.

We've watched all the teams cook and we are hoping that we're facing Tiffany and

Giancarlo because their kitchen is chaos.

We can beat them hands down.

Mary and Golden, let's start with you.

You created pork adobo with garlic rice and crispy cancun.

Just having the plate in front of me just made me smile.

I think a highlight for me was the very aromatic rice and then the crispy leaves

over the top.

I've had cancun many, many times stewed and wilted and sautéed, but the way

you've done it, it just brought a nice little crunch.

The pork was cooked very well. It was just falling apart.

And sticky and salty and sweet.

So much passion went into your dish tonight and the pride you had putting it

up.

And might I say, we may have redeemed ourselves on the pork.

Do you think they're a queen yet?

I think we could have a queen.

Oh, my God.

Finally.

The queen of pork. I'm overwhelmed. I'm so happy.

Mary and Gordon.

You received the dish of the day.

Congratulations.

Thank you.

How are you guys feeling?

Very happy.

I just wanted to show you guys that's our national dish and we're just very

proud. Well, I think your whole community would be proud of you.

Thank you so much Today is one of the best day of my life

and yours too. Yes So we had three dishes one standout two

disappointments Tiffany and Giancarlo you created chicken Maryland

with polenta and funnel and orange salads

The piece of chicken I got was cooked well.

I really love that caramelisation on the skin, which was nice.

The polenta had a lot of cheese. I would have pared back on the cheese.

But it was nice and creamy and well-seasoned.

And the fennel salad added a bit of crunch, added a bit of acidity.

But I also think for two hours, you can do a lot more as well. Yeah.

I'm a little concerned right now.

I don't want to be up against Chris and Lucy.

Not until the final, anyway. No, not until the final.

Harrison and Oliver, your dish was prosciutto chicken Maryland with stout

wedges and radicchio.

All right, a lot going on in this dish, gentlemen.

My chicken was cooked moist. It had the prosciutto on there. The wedges cooked

in the Guinness, I think, was a waste of Guinness, to be perfectly honest.

I didn't really get the Guinness or the bitterness.

I just think we could have done a beautiful roast potato or something like

that. The radicchio was bitter, but it is a bitter lettuce.

But it did leach into that sauce, and the sauce was quite watery.

I think if you had kept the radicchio in quarters, maybe on the chargrill,

drizzle a little bit of honey and a squeeze of lemon, that would have

brought something a bit of bittersweet kind of thing.

I just think there was a mismatch of a lot of flavours going on.

I'm already preparing to hear Manu tell us that we're in elimination.

I can see Kristen and Lucy and I can just feel it in my bones that we're

going to be cooking against them.

Tiffany and Giancarlo, Harrison and Oliver, one of you

produced our least favourite slow-cooked dish.

And we'll be going into an elimination cook-off with Kristen and Lucy.

This is definitely not the HQ dream.

No. It's our first cook in headquarters and it could be our second last.

Tiffany and Giancarlo, you are safe.

That means, Harrison, Oliver, you will be

cooking against Kristen and Lucy.

I'm gutted. This is the last thing I wanted to do. And now we have to take on

people that we not only respect, but are seriously good cooks.

Kristen and Lucy are going to verse Harrison and Oliver.

It's a bit of a clash of the titans. And one of those titans is soon to fall.

The next time we see you both, it's life or death in this competition.

I think we'll beat Harrison and Oliver in the elimination cook-off because we

have a more versatile range of cuisines and we have a baker.

It's not nice, man. Sorry, mate.

I really am sorry we let you down. That's not what we wanted to do.

We let down the judges and at the end of the day, we've got to remind ourselves

why we're here. We've got to show up with love, passion, guts and gall.

Don't sweat it too much.

We're going to get into that headquarters kitchen, cook our butts off

and show everybody what we are made of.

Monday, 7.30, they've put their passion on the plate.

We're just here to prove that food is everything to us. And won the hearts of

Australia. It's so amazing as a mother to see what you can become.

Now one of them must go home whoever we lose we will be goddess to triumph it do

or die They'll have to give it their absolute all oh my gosh Absolutely

delicious. They were cooking with passion and you can taste it. I just

have felt that there is dishonesty.

Oh Well,

I'm upset being called dishonest You're allowed to have your opinions

We are a growing man.

We don't want to leave anything else behind on the plate. We want no regrets.

No matter what the outcome, I'm really proud of what we've done.

I'm so nervous.

Breathe, you're shaking.

The MKR Elimination Cook-Off, Monday 7.30 on 7.