Original subtitles

Round two saw the Gatecrashers arrive to take on the OGs.

Unfortunately, their first team, Sheridan and Ted, missed the mark.

Salt is missing. It's just a beige picture.

And they weren't the only Gatecrashers raising eyebrows.

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

Wait.

Hang on.

Why are you here?

Tonight...

I'm hoping the heat is in the kitchen and not on us tonight. We're back in

Queensland, where OG mother and daughter, Kristen and Lucy, are ready

for redemption.

Dad left us a sign.

Dad's just the best. He made me cry.

And the table is ready to party.

I took dancing when I was there for a bit. Can you do salsa?

I'll do salsa with you.

Whoa, baby!

Whoa!

Dip me like a chip in salsa banana.

It's this season's most ambitious instant restaurant yet.

A lot of work in this menu, ladies.

Yes, there is.

This is what the competition's about.

Watch out everybody else.

I'm literally salivating.

And Sheridan and Ted get their first taste of Alicia and Deanne.

No first impressions of everyone?

Well, obviously you two are quite loud.

You're at the wrong end of the table.

And are quick to put them in their place.

Stop doing that. I find that quite rude.

Well, that's not going to stop me.

Tonight, we're back in the Gold Coast hinterland.

where mother-daughter team, Kristen and Lucy, are hoping their second instant

restaurant will be a walk in the park.

Oh, my goodness, Lucy.

It's, like, nerve-wracking.

The dogs have clearly not got the memo that they're going to be TV stars today.

And, yeah, they're both just being ratbags.

He's like, why is Fisher getting picked up?

Keith even got a new collar to be a TV star.

Second time round. I know.

I'm so excited.

Here we go again. Here we go.

I'm really happy with our menu. Hey, Lucy, but it's like... Yeah, I mean,

he's awesome. Oh, man, it's still a lot, but I think the food's going to be

really good. Yeah.

Our instant restaurant, Puggles, which is the name of a baby platypus, is

really close to our hearts. We live on a creek and we have platypus in our creek,

so it means home.

Because we are OGs.

We should know how to do this by now. I know. If we stuff it up, that would just

be so terrible. I could not deal.

Tonight, we absolutely want to show what we're capable of. We really plan on

taking these recipes to the next level.

This is redemption day and we need to perform.

In round one, Kristen and Lucy's tartare entree.

I liked the meat. I thought the texture was really nice.

And seafood paella main.

I'm just going to stand here for 40 minutes and watch it overcook. Take the

prawns out.

I feel like my confidence is a little bit shattered.

Just managed to hit the mark.

I think the seafood was cooked very well.

That large prawn on top was perfect.

But it was self-taught baker Lucy's croissant puff dessert that saw them

finish on a high.

It was definitely the best dish of the night. Score I'm giving you for your

desserts is an eight.

Giving them a final score of 72.

Kristen and Lucy are just absolute sweethearts.

Yeah, I love Puggles Restaurant and I'm really excited about tonight.

It's got a good little vibe in the air. I think they're wonderful and I think

they're going to cook an excellent feed for us tonight.

Puggles is back in action. Let's go. Let's go.

This is going to be the best day of my life.

Kristen and Lucy have just under four hours to shop and prep their dishes

before guests arrive.

We've got the gate crushers tonight.

We have Zoe and Zach.

There's some strong personalities. There's some very strong personalities.

So last night I obviously told the table that I was pescatarian. I don't think it

necessarily went down well with everyone, but I'm hoping tonight is a

lot smoother and hopefully there'll be more people at the table with less

opinions. I'm excited to show them that we can cook and maybe intimidate them

with a good score. Yeah, that'd be great.

Christine and Lucy, mother and daughter, second time around.

First of the OGs to cook.

Expectations are high.

Unlucky not to get through to kitchen headquarters.

Just some little things let them down. I think they're a very motivated team and

I think they're only going to get stronger and stronger.

Over here.

Mud crabs.

For entree, we're serving a chilli crab sheer pan with lime butter.

Jeez. Four big ones.

Sheer pan, it's kind of been like a milk bun, nice and soft, golden on the top,

and very soft and sweet and delicious.

Damn.

All right, so chilli crab. I'm wondering how much chilli is going to be in there.

Is it going to be a mild chilli crab? I want as much as you can give it. You're

going to be very tasty.

It is chilli crab, so it needs to be nice and hot. This one? Yeah,

definitely. Lucky loss.

But Lucy is a pathetic chilli souk. I'm not that bad. I've gotten better.

I've gotten better. Like spicy tomato sauce is too spicy.

Yes. Put some miles on it. Back of the Chevy with the engine running.

Just you and me.

No, no. Imagine.

Imagine.

The crabs are alive and enormous.

They're huge.

They're like the size of your face.

If you thought about a carapace that big, that's a big crab.

All right, here we go, Lucy.

Off to Woolies.

Let's do it.

Kristen and Lucy are nice. We want them to get redemption for sure.

and show the gatecrashers what good food tastes like. We need some honey. Oh,

actually, I'm going to check the Woolies out.

Let's see. What do we need? Honey. Honey.

Perfect. Excellent.

Yeah, they're going to be very intimidated coming into the OG land.

All right, potatoes. Potatoes for the thousand-layer potato.

For main, we're serving sticky duck with Asian greens and thousand-layer potato.

Big potatoes. Big, fat potatoes.

Julianne them. Not Julianne.

Gillette. Gillette. Stop talking.

What are you doing with the poor potatoes?

Mandolining them.

Mandolining them.

Thousand-layer potato, it's a potato dish I love, but you always make it the

day before, so it sets, and it's pretty risky making it on the day because if

you fry it and it falls apart, you're in a world of pain.

Dark rice, I want it to be pink, but they need to cook it on the skin for

quite a long time so they render the fat and become caramelised. Yep.

I think there's such an advantage in having done this once already.

I think we probably took it a little bit lightly the last time because you've

just got no idea until you do it. But now I feel really prepared and really

competitive, actually.

We are absolutely hoping to do better than our last score, which is 72.

I want to score in the 90s. And I wouldn't say that unless I truly thought

that we could do it.

With their shopping done, Kristen and Lucy now have just three hours to prep

their dishes before guests arrive.

Here we are again, Luce. Let's do it. I'm so excited.

Darling. That one's yours. Thank you.

Surprisingly, we actually work really well together in the kitchen and I'm

really excited to work with mum again. I couldn't do this competition with anyone

else. You are ready to cook.

Aw, Luce. Dad left us a sign. Just like last time. I know.

Very cute.

Dad is the biggest sook ever.

You're going to make me cry.

Dad's just the best. It means a lot having the support at home.

We have a really close family and this is the most time we've spent away ever.

Yeah. is hands down the hardest part about this competition.

Let's get a good score.

I'm so excited.

He's as invested in this as we are.

Except he's turned into a food critic ever since we came on here. He's so

funny. He's gone from being like, oh, my God, this is amazing, to like, did you

add enough salt?

Let's do it. Chocolate mousse.

Chocolate desserts are my kryptonite. I love them.

Lucy, I'm melting the chocolate for the chocolate mousse, which is going to go

inside the eclair. Yep. For dessert, we have a chocolate, honey, and amaretto

eclair. The eclair is the choux pastry that you pipe in a long finger, I

suppose, and the perfect choux is crispy on the outside, but really soft in the

middle. I'm expecting a high-scoring dessert on this, because I think this is

right up Lucy's alley.

There's no way that this is going to be a failure.

This is interesting, because right at the moment, you're working on a

component for the main, I'm working on a component for the dessert.

Everyone's got us, like, pigeonholed, you know, I'm the main, you're dessert.

And this is a team effort, 100% a team effort.

I'm a little bit of a perfectionist, which is not a terrible thing to have in

the competition.

But if I need Mum to do, like, part of it, I trust her with doing that.

We're adding amaretto, which is an almond flavour.

Mm-hmm. It's going to be delicious.

If the mousse was too runny, it would honestly ruin the dessert.

100%, yeah.

Tonight, we're expecting some high-quality food.

Considering Lucy's skill as a baker, I'm expecting that dessert to be absolutely

fantastic. I'm already prepared to give them a 10.

OK, Mum, I'm going to go onto the shiopen, which is basically the bread.

For the entree? Yeah. And it's just the perfect vessel to hold the chilli crab.

We are going to have heaps of crab, baby.

That is what I want to hear.

I'm definitely a bit of a perfectionist when it comes to baking.

I take a lot of pride in the presentation and the quality.

How's the sheer pan dough, baby?

Feels so good.

It's such a good dough.

So versatile as well.

Very happy with that.

Excellent. For me, a perfect shio pan is super light, super fluffy, and that all

comes down to proofing it. If I overproof it, it'll be flat, and if I

underproof it, it's just not going to be airy and fluffy, so I've really got to

nail that.

All right, Mum, these are proofing.

This is why I'm not a baker, because baking is so temperamental and precise.

Hats off to you, but not my style.

44 minutes to go to guess Lucy.

How are you feeling? I feel like that clock just like jumps ahead like half an

hour at a time.

It's gotta be wrong.

Tonight it would be so awesome to show the gatecrashers that we're doing better

than the first time and you guys have to come a long way to meet us where we're

at. Do you think Zoe's going to be extra harsh on critiquing our seafood?

I was thinking about this. I'm like, if she's going to eat less courses, does

that mean she's going to be more critical of the courses that she can

eat? Maybe she's less critical because she's so appreciative.

Maybe she's just really hungry and everything's going to taste great.

This competition has got more important to us. We're more invested every day and

it means a lot. And because it's meant more as it's progressed, we can

definitely feel the pressure. It's just so important to us to really show off

what we can do.

Do you reckon the...

Claws will be out at the table tonight.

Ooh, I think there's every chance, but we're not going to be there, so it

doesn't matter. We'll be in the kitchen.

I'm really keen to meet everyone tonight, to sit down with them and break

bread, so to say.

If we were to leave tonight not being on the bottom, it would be perfect.

Dream come true.

Hope the cow's not new when we get fed.

I'm hoping the heat is in the kitchen and not on us tonight.

Yeah, there should be a fire blanket on standby.

Oh, God.

Watch out.

I'm really excited about tonight.

It's got a good little vibe in the air. I think the gay crushes Sheridan and Ted

have really underwhelmed, which is exactly the kind of start I was hoping

for.

They're here.

Oh my God.

Second time's a charm.

Let's do it.

Being Presbyterian, I'm

hoping I don't go home hungry again tonight.

But if I do, I have snacks awaiting at home.

I'll be digging into those.

This looks like a dream.

This restaurant, it looks pretty fine for a farm.

Come on, this is the best.

I could get used to this.

I might ask Kristen and Lucy if I can stay the night.

We'll pitch a tent.

Welcome, guys. Welcome to the farm.

Last time we were here, it was the first instant restaurant of the whole

competition. We felt pretty overwhelmed and...

We're really confident tonight and we're so excited to have you here to eat our

food.

Lucy and Kristen got 72 last time, so I definitely think that they'll be in

their 80s somewhere. Could they be close to 90s? I think so.

I reckon the girls have definitely got it in them.

Alrighty, everyone raise your glass to OG Restaurant Puggles.

Cheers.

Sheeran and Ted, welcome to the table.

Thanks, guys. Thanks for having us. It's nice to be able to meet you all. So last

night, how did you feel everything went?

It was hard, harder than we were thinking. But, yeah, we were very happy

with what we put out in the end.

We've just gone to the shops and bought, like, four kilos of salt.

So, hey, you're listening to the advice. That's good.

I just want to ask, like, how do you feel about getting the R scores?

The team scores?

Well they were a bit lower than the judges weren't they everyone?

We did feel like they were quite a bit lower than what the judges had to say.

The judges critiques compared to their scores to me didn't really add up. Yeah

it didn't really make sense. They said that we had best ice cream they've ever

had. Everything in the main cooked really well needs salt.

Yeah so a bland sort of main in a sense.

I don't know if they use the word bland.

Do gatecrashers honestly think OGs would lowball you?

It's hard to tell. It's really hard to tell.

I would hope not.

I would hope that the main thing that is being skirted is what's on the plate.

You cannot get a great score if the food doesn't taste good. Like, that's fair

enough. I don't think that's controversial.

Take it with a bunch of salt.

A gallon of salt.

And frankly, Sian and Ted, if I were to talk about your menu, it just didn't

taste good.

It seems like we walked into some rivalry.

It just feels like the OGs versus the gatecrashers.

You know, we're all entitled to our own opinion, our own story. It's not just

being a gatecrusher coming in. Sounds like strategy to me.

I feel like it's going to be a long night for us.

Coming up, can the ladies come out in front in their race for redemption?

I think Lucy's concerned that my chilli tolerance is so high that I'm actually

going to make something inedible. Or will they crumble under the heat?

I don't want to ruin their taste buds for the rest of the menu.

Obviously, cooking for the second time, my expectations were really high.

And at the table... ..one team fires up.

On a pesky issue.

I think we can agree to disagree that there is a level of silliness in not

being able to eat the food and then still acting like you're participating.

I just don't understand why this is a problem.

It's not pescatarian rules here, mate. It's my kitchen rules.

We're in the rolling hills of the Gold Coast hinterland where OGs Kristen and

Lucy are chasing redemption.

I'm just really hoping the cow...

from the paddock is not on the menu and hoping to win over the table and the

judges you're a hard act to follow such a fine looking

fellow come on light it up i

wanna feel the rush i'll be shooting for thrills

when i walk out that door

Here they are. They can tell we've been tasting stuff.

All right, let's do it. Let's do it.

Hello!

It's like deja vu.

It's like deja vu. Come in.

It's great seeing Manu and Colin back at our house, but Colin terrified us in the

kitchen at our first instant restaurant, so Colin's the devil.

Manu's the angel.

Hello!

Back where it all started, huh?

That's right.

Welcome to the table, Sheridan and Ted.

Thank you for having us. Welcome to the circus.

Obviously, now you've been introduced to what's going on.

A little assault on the senses, I might say.

Yeah, there's a lot more salt here than in our cooking.

100%. I'll get the popcorns.

What's on the menu, please?

For entree, we have chilli crab sheer pan with lime butter.

Oh, my God, yes.

You can eat.

I'm very excited to try the crab. I haven't had crab in a very long time, so

I think I'll be eating well tonight.

For main, it's a sticky duck.

with Asian greens and thousand layer potato.

Yum. Sounds delicious.

I've never had duck, but I'm excited to try it.

I reckon the girls will get this.

Yes.

And for dessert, we've got a honey almond amaretto eclair.

Wow. I'm literally salivating. I feel the saliva building in my mouth. We're

going to be frothing this thing all the way home.

Yum, yum, yum, dude.

A lot of work in this video, ladies.

Yes, there is.

Especially a thousand-layer potato.

Yeah, just don't count.

I'll be scoring each layer out of ten.

This menu, it's intimidating.

They're doing Japanese-style bread, chilli crab,

duck breast and a choux pastry all in one night.

That's insane if they do it.

Zoe, you've got one more course you can eat tonight.

You're only missing out on the mains.

How good's that?

We are going to take very good care of Zoe.

Queen. Thank you.

On that note, thank you, ladies. Thank you.

I think that Kristen and Lucy have really stepped it up.

If I was a gatecrasher, I would be actually folding into a million little

pieces and crawling into a ball and hiding.

All right. I'm going to get onto this sauce for the chilli crab because the

longer this sauce sits, the happier it's going to be.

Love that.

I have my totem chilli necklace on, so the chilli crab is going to be a star.

She means business.

For entree, we're serving chilli crab with sheopan and lime butter.

Sheopan is pretty much a salt bread that's in a croissant shape.

These have proofed so nicely.

I'm really happy with how they look.

I think they're a really good size as well. Cute little buns.

They're so cute.

My biggest concern with this entree is the sheopan.

because I am the baker and to be able to show off that I can make good pastry is

probably the most important thing for me on this competition.

My biggest concern, Luce, is that I've got enough chilli in the chilli crab

because it is chilli crab, so it needs to be chilli.

This entree should really smack you in the face with flavour. And I do not want

to hear one word about there not being flavour.

Yum.

That's so good.

It's perfect.

Should I taste it or should I be scared?

You should be scared. Be very scared.

I struggle with chilli so much and I hate that I struggle with it because I

feel like it's so lame.

Like, I wish I could just eat as much spice as Mum, but I just don't have the

palate for it. Ooh!

That is so good, though. It's great, hey?

Ooh! I'm not going to miss the chilli.

I think Lucy's concerned that my chilli tolerance is so high that I'm actually

going to make something inedible. You can't go crazy.

I am definitely going to blow their socks off with chilli tonight.

I don't want to ruin their taste buds for the rest of the menu.

I'm worried about the chilli because I want it to be a perfect dish.

All right, let's start talking about entrees. Alicia.

Yeah, entree, I'm really excited. I love crab. I don't know what the shio pan is.

It's like a cross between a brioche and a croissant.

So delicious.

Chilli crab, is that something you would order in a restaurant? Yeah, I love

chilli. Yeah, and I love crab. Like crab in a shell, chilli crab. Yeah, I'd just

crack it open, you know.

Call me a chiropractor at that stage.

Jan, you're not big on... I'm not big on seafood, but I actually eat crab.

I love, like, the vinegar and the salt and pepper, and you dip it in, you're

eating it.

Straight out the... Love it. All right.

Chilli crab.

Yum. I've got no complaints tonight, though. I think it'll be excellent.

Feels like they could do anything.

Fingers crossed it does. OG strong.

Those new teams are not your friends at the moment?

Yeah, we're moving in the right direction.

We'll see if we can step it up for you guys.

That'd be great. What do they need to do?

OK, let's play a game, right? I can't eat this dish because of my choices,

right? This is a fun game.

Sheridan, Ted, you're probably a bit clueless here. Basically, Zoe's a

pescetarian, so she couldn't taste the dishes. Because Zoe still has an opinion

on every dish that comes out.

I think we can agree to disagree that there is a level of silliness in not

being able to eat the food and then still acting like you're participating.

What's the solution? So we hold her down and shove the meat in her face.

I want to see your knife and fork up and I literally want to see you moving stuff

around. I just don't understand why this is a problem.

All I'm framing is that if it was me and I couldn't eat this dish, I would just

find it very difficult, you know, I'm sure you are finding it difficult, to be

here and then try and have a critique on a dish.

What I find is difficult is it's like flogging a dead horse.

Like, why are we still on this?

Zoe, in my mind, is a fussitarian, not a pescetarian.

She is so fussy.

Because she is.

It's just embarrassing, I think, sitting there and acting like you're part of

this competition, not eating the food.

It's not pescetarian rules here, mate. It's my kitchen rules.

So if you can't actually eat the food and give a proper critique, what are you

doing here? It's not trying to play golf without the clubs.

Does anyone else have any other dietary that you should get out now?

All right, Mum.

Yeah. I'm going to take these shiropan out.

They look good, Mum.

They look fabulous.

They look good.

They look so good. They smell so good.

I've baked shiropan many times. It's become a bit of a staple in my baking

sales. Cheers. Cheers.

Shiropan, cheers.

That's so yum.

It's so fluffy.

But I've never, ever had crab stuffed in the shiropan.

all right let's pivot focus yes if you want to do the cut on them yep and i'll

fill them with crab we really want to have like a super generous serve of crab

my food dream is to continue my micro bakery forever it looks beautiful it

almost looks like a dessert in a weird way oh it does too actually and 50 grand

towards my micro bakery would change my life honestly all right this one for

colin this one for menu let's go

Hopefully we really knock it out of the park.

I'm so proud of us. It looks so good.

The nerves hit here, right in this walk.

I know.

The only thing I'm worried about at this point is the chilli crab.

I tend towards too much chilli, so hopefully it's not too spicy.

Entree is served.

Thank you. Thank you.

Their entree looks amazing.

You get this beautiful, warm, aromatic smell of crab.

I don't just want to beat 69 to be safe.

I want to get a score that everyone is really impressed by.

The entree looked beautiful. It looked perfect.

It looked... Yeah.

Unbelievable. There's not much to say. There was nothing. It was so good.

Just perfection.

We're in trouble.

In the Gold Coast hinterland, Kristen and Lucy have just served their chilli

crab shio pan as they aim to spice up their chances for redemption and a spot

at the top of the leaderboard.

I was super confident in our entree at our first instant restaurant. Our

critique did not reflect that.

I love chilli.

The only thing I'm worried about is that my chilli tolerance is so high that I'm

actually going to make something inedible.

Thank you, ladies.

Thank you.

Bon appétit.

Zoe was actually putting some food in her mouth for once, so that was really

great to see.

Crab's really tender though.

Oh my god, this is good.

Try some of my butter just by itself.

It's mad.

This entree is perfect.

It's just, it's so good.

That is luscious.

I'm blown away.

That, that's the best entree I've had in this whole competition by a very long

way. Right amount of heat, great flavour.

Butter was delicious.

The texture of that pastry, the bread, all of it melting in there.

Go the OGs. Go the OGs. They've stepped it up in a big way. Big way.

Harrison, what are you thinking about all this?

This was delicious.

Like, the crab had a good amount of heat to it.

That shiropan, I've never had one before, but that was delicious. The

pastry was cooked well.

This is the standout dish so far.

The only thing that I actually say is I would love this to be even spicier.

Yeah. I agree.

Just because I love my spice, but everything about it, oh, I love this

dish so much. I'm going to wipe the entire plate with the rest of my bread.

We came in expecting that these two were going to cook very well. That was

absolutely delicious.

I'm not sure I could fault it.

I possibly could also handle a tiny bit more chilli. I think this was delicious.

Everything worked really well together.

This is like a very good start for them. And this is like honestly something you

would get in a restaurant. So I think they've actually killed it. I think this

entree is probably one of the best crab rolls I've had in my life. Yeah.

This entree is setting a massive standard.

It's going to be a hard job to get to this level.

We got it. We got it. I know.

Ladies for tree you served us chili crab with shea pan and lime butter Obviously

cooking for the second time my expectation were really high

That was absolutely delicious

You didn't disappoint

That's soft beautiful seasoned crab meat and the addition of

the lime butter i think was genius as well because anything with butter tastes

better it is surreal hearing this glowing review such a different critique

to our first entree which is such an amazing feeling this validates what

we're doing we thought this was a really good dish it is a really good dish i

think we're going to see you in the competition for a lot longer thank you

I loved your entree.

Like, this is what the competition's about.

The craft on the baking, I can't do better than that. It was perfect.

The amount of crab you gave, like, so generous.

There was enough chilli in there. I think it's quite clever not to over

-chilli it because you're playing around the table to everyone's taste.

It was all very clever elements.

And I think...

That is a grand final dish.

I've sung you now.

Oh, wow.

Well done, ladies. Loved it.

Because I was confident with the entree last time and it didn't get as well

received as I expected, it made me really doubt my own judgement.

Hon and Manu, they're experts.

With this feedback, you're going to make me cry.

Chris, I've...

Never seen you so emotional. You look a little bit... I'm just... I don't know

why. I'm, like, really affected tonight.

It's just... It's so much. You know, it's like... We were confident the first

time around and really got quite knocked.

And you just live with these dishes for so long and it's just really hard to

know how they're going to be.

But I'm very happy, yeah. It means a lot to both of us, so... Yes,

it's very good. Thank you.

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

Fabulous. Thank you, ladies.

Thank you.

The girls should be so proud right now. Like, that is... I'd say it's my

favourite dish through this whole competition so far.

I'm just happy for them.

Oh, well done. Oh, my God, Mum.

No negatives.

That's the best review I've heard so far.

Oh, wow.

That's fantastic.

I'm so happy.

I was so in my head about the entree.

This is exactly how we wanted this dish to go.

We've got amazing feedback, which now puts us under, like, expectation that we

need to do just as well with the main.

Right. I'm going to start prepping for the duck. For main, we'll be serving

sticky duck with Asian greens and thousand-layer potato.

This duck, we need to sear it in the pan.

I really want to get the nice brown skin, get that fat bubbling underneath

the skin, but then still have the centre of the duck pink.

The point of perfection for this duck all comes down to the cook of the meat.

I want the fat rendered but not completely gone, and the meat needs to

be pink. If it's not pink, it's not properly cooked.

Doing 12 at a time, trying to get every one pink is quite tricky.

Having such an excellent review for our entree has definitely added pressure,

don't you reckon, Lewis?

100%. Because it's like... Because I just want to do as well.

I have a good question here. We need to get to the bottom of this right now.

Harrison Oliver?

Yeah. Who's got the better moustache?

Who in the group?

Hang on, hang on. That one's on me.

It's a lot of fun. It's good to have this

Yes,

you're a man of many talents so you've you've done a bit of kendo a bit of

fencing What other talents have you got?

I took dancing when I was for a bit. Me too. He's a triple threat.

Dancing's good.

What type of dancing did you do?

I just did some salsa classes.

Can you do salsa?

I'll do salsa with you.

Irish dancing?

You're the woman, I'm the man. Oh, I see. I've only led before.

Dancing with the Star Champion 2012.

Can we get some music?

Excuse me.

they've got pretty good chemistry in the dance floor i don't know i don't know

who's the man come on baby come on

oh my god

Come on, baby.

Poor Oliver. I don't think he can keep up.

Oh, my God.

You get a gold medal.

Did you get the turbulence there, Chef?

Dip me like a chip in salsa, Manu.

So are you guys now threatened that Oliver has all these tricks up his

sleeves? I'm actually a little bit threatened by Oliver's traits.

Four things go well. The MKR first.

Dancing with the Stars number two.

The world may be my shocked oyster.

Man of many talents.

Coming up... My trickiest element with this main course is the cook of the

duck. If you overcook it, done.

You can't bring it back.

We don't have any spare ducks either. The road to redemption turns rocky.

You OK?

And at the table... Say it as it is, Mum. Sorry, your mum's talking.

Don't put your hand up. Stop doing that.

..can the classy bogans take some motherly advice?

I just find putting hands in people's faces a bit rude. That's fine. Well,

that's not going to stop me. It's just so, like, rude.

After a standout entree, Kristen and Lucy are hoping to impress with their

sticky duck with Asian greens and thousand-layer potato.

I can't wait to hear what's going on.

I hope the vibe at the Instant Restaurant tonight is relaxed.

I hope everyone has a glass of wine and enjoys our fantastic food.

I know, I reckon there might be a little bit of attention tonight after

everyone's gotten to know each other a little bit better.

Alright, so obviously this is our second dinner party. You guys have, you know,

your first one.

So if you guys want to, you know, maybe take the reins and, like, you know,

first impressions of everyone.

Well, obviously putting things together you two are quite loud So we can hear

you I've seen you literally like lean back to like You have cleared

the forest so we're just like whoa the other thing I do pick up on is that I

absolutely sorry your mom's talking Can you just stop doing

that sorry I just I just I'm putting hands in people's faces a bit rude.

Well, that's not gonna stop me

I don't know if that's just me.

I'm a little bit older. I just find that so rude and disrespectful.

It's just so like, it's just so rude.

I feel like you do cross the line because I find that quite rude.

Cross the line is in? In respect and being not rude.

Sheridan just picked a fight that she can't win in Alicia and Deanne.

But that was her fault.

It's just her rules, but I'm not listening to it. No hands. I always, I'm

a very hand person.

The second this comes up, this means that no one is getting a... Sorry.

I'm sorry. Oh, leave me alone, Deanne.

Oh, sorry, sorry.

Oh! Did you say no hands? Yeah, like, it's quite aggressive to put your hand

up in someone's face. You're at the wrong end of the table.

She hates us.

That's fine. No, I definitely feel like...

When everyone else is starting to fight at the table, I take myself back into my

head.

I've got my nice glass of wine, music is playing, and I'm just waiting for the

next cause to come out.

And I'm there with my good two friends, Colin and Manu.

Are we all getting on?

House on fire.

The wreckage is, like, down the ground.

People are toasting marshmallows.

Another wine, please.

Lucy, I'm just chopping up some ginger for the duck sauce for the main.

It's possible with this sauce that if you get the balance wrong, it's going to

end up a little bit too salty or a little bit too sour. It's got hoisin,

it's got chilli.

I wonder if it needs a little bit of lime juice.

I like it. You like it? Yeah.

You really want that.

blend of sticky sweet sour salty okay mum got some potato fish here

that's so cool that one looks like it's got a fin we thought we would give zoe a

little bit of special treatment and cut out a fish shaped thousand layer potato

it's a fun little pescatarian option that's good

This potato, you really want it to be crispy. You want to hear the crunch when

someone bites into it. If it doesn't work, it's like, we should have just

done rice potato.

I'm going to put the potato in the oven. Yeah.

To get that final crisp.

We've got sticky duck with Asian greens and a thousand layer potato.

What are you expecting?

I am hoping that the duck is obviously beautiful and pink in the middle. I love

Asian flavours. Got to make sure it's balanced.

My concern is with those potatoes.

There's like multiple steps over a longer period of time.

So it forms this nice crispy almost cake.

I think Simon and I would very much enjoy eating this dish five days out of

every seven in the week.

I'm pretty keen.

I'm pretty keen. Is that what that means? He's happy again. He's happy.

I'll be gobsmacked if it's not delicious.

Can I gobsmack you? You can give me a little slap in the face. You can.

All right, that duck's good to go.

You want to test one?

Yep. My trickiest element with this main course is the cook of the duck. If you

overcook it, done. You can't bring it back.

We don't have any spare ducks either.

Could get all our ducks in a row.

All right, Luce, let's see.

Perfect.

Stunning, stunning, stunning, stunning.

I have left the skin on the duck breast because I'd like to hold that layer of

fat for flavour.

Mum, that is perfect.

I know.

The duck's cooked perfectly. The potatoes look awesome. The greens look

awesome. the sauce it's not too much and i think you've nailed it it's a bit of a

fine balance and to get it cut quickly and out quickly because i don't want it

the heat of the pan to cook the duck any more than it is colin for this one menu

perfect let's go

it's

just so much better than our first one yeah i agree

Main is served.

If the potato didn't work, there's no excuse for that. It's a very clear

failure and I really don't want to do that after such a glowing entree. I want

it to be another perfect dish.

Oh, thank you.

Yours a fish.

Oh. Oh, that is so cute.

Oh, my God.

Stop that.

That's perfect.

There's an audible crunch in the potato, which is just fabulous. It is music to

my ears. All right.

Colin empties that whole sauce jug over the duck.

If Colin doesn't like the sauce, he's ruined his duck.

Coming up. If everybody here was a drink, how would you describe them?

Sheridan.

A glass of pinot.

The table named their poison.

She'd be a savvy boy.

Yeah, and she's been a little boy all night, really.

And later... You guys wanted redemption?

Did you get it? Can Kristen and Lucy top the leaderboard?

We want to cook again. We want to prove ourselves. We know we can do it. That

gives you a grand total score of...

After a strong start with their entree, Kristen and Lucy are hoping their sticky

duck and thousand layer potatoes will keep them on track to top the

leaderboard.

We had such an awesome entree. It almost feels like we have more pressure now

because you obviously want to maintain that standard.

The sauce needs to be sticky and sweet and salty.

I really want it to be the right balance.

Thank you, ladies. Thank you.

Bon appetit.

Mmm.

Oh, that sauce is great. That sauce is amazing.

You know what, the more the merrier.

Zoe looks like she's perked up a little bit because she's had some food tonight.

Hey!

Simon.

I think it's kind of weird that Angus and Simon want me to be actively more

involved with the food by playing with my meat.

I think the OGs want me to change all my life morals and start eating meat.

Honestly, I think that would be the only thing at this point that might shut them

up.

This is good.

You okay?

Yep.

Don't choke on me.

The fat's a bit chewy.

I nearly did choke.

I think the reason why I just choked a bit was I feel like the fat wasn't

rendered as much as it could have been, and so it just was a bit too chewy in my

mouth, so when I swallowed it, it got caught a bit, and it just... You need to

chew before you swallow.

I agree with Oliver.

The fat cap could be rendered a little bit more.

Other than that, my meat of the duck was very soft.

Overall, yeah, it's a pretty banging dish.

The potatoes were beautiful, maybe. They did pull it off.

Yeah, you'll have to ask them about that one.

Feel good?

Yeah. That duck was bloody perfect.

Ladies, for my course, she gave us a sticky duck with Asian greens and a

thousand-layer potatoes.

How do you think you went?

We're really happy with this, man. Yeah.

So am I.

I think it's a combination that works very well here.

Duck is cooked well.

The only thing I would have...

change is I would have sliced the duck thinner, just so you don't have such a

big chunk of fat on top of the meat, actually.

But apart from that, the fat really brings some beautiful flavor to the

duck. The potato, it does what it says, you know? It's the crispy, layered

potato. It's there for texture. It's there for crunch. The middle was soft

and mellow, the sauce.

I would have added a little bit more rice wine vinegar, just to cut through

it a little bit.

But overall, the whole dish worked. I really enjoyed your main course. Thank

you. Thank you.

Like we're sitting at 69 and then they're just steaming on down the road

on the way to a much higher level.

Second good review.

That is another very good course, Mum. I'm so excited. I'm so thrilled. You did

so well. I can't believe it. Like two great lots of feedback.

We have to.

Maintain the standard for dessert.

For dessert, we're serving a chocolate, honey and amaretto eclair.

I need to do the choux pastry. You do.

That is what I'm going to do.

When you make choux pastry, there's so many points in it where it can fail.

I mean, you've got to add the flour at the right time. You've got to make sure

that dries.

You've got to then add the eggs, but the eggs can't cook.

It's got to be the right consistency when you pipe it. It's all got to be the

right length when you pipe it.

Mum, do you think Manu will especially love this because it is French?

Absolutely. It's got to go into a hot oven, so at any of those points it can

go wrong. It's a really great test for me as a baker.

I'd love this dessert to be no-notes perfection.

There's a lot riding on this final course.

We've done so well so far, so this is something that we really want to

showcase.

I think this one's on fan forced and that one's not.

Switcheroo. Yeah.

Fast switcheroo. Same temperature.

The bottom oven notoriously doesn't get as hot. If I take the choux pastry out

of that bottom oven, there's a chance it'll collapse in that change.

But if I keep it in the cooler oven, it could be even more of a disaster.

Close it, close it.

I feel good about that switch.

The true pastry is shoeing.

So, you're a barman.

Barman, brewer.

If everybody here was a drink, how would you describe them?

Oh, that's a great question.

Thank you. So, we've got our stouts and porters over here.

Robust, true to what they want to say.

Robust porters and stouts.

I hope he's talking about the up top, not the down below.

What about the judges?

French champagne, pint of Guinness.

That was just easy.

Zach. Vodka soda for you.

Refreshing. Zoe, a bit more of a Cosmo vibe.

Cosmopolitan.

Oliver? Today he's looking more like a... Cognac.

I would say Bailey's.

We've got the fancy but loud.

So... Maybe a nice cocktail, you two.

Definitely something a bit... Tequila?

Tequila. Something that gives you a headache in the morning, yeah. Oh,

that's good.

Sitting next to Alicia and Deanne... Whoa, whoa, whoa, whoa!

..was actually headache-inducing.

Then Sheridan and Ted, you just look like a straight-up pale ale.

Pale ale? Hold on.

Oh! Zing.

Zing.

Sheridan...

A glass of pinot. I was about to say that.

It's giving quite dry.

She'd be a savvy boo.

Yeah, and she's been a little boo, you'll know it, really.

So, let's talk dessert. Chocolate, honey and amaretto eclair.

Lucy's showing that she can do, that she can nail the shiopane from the entree.

So, sure, like I've...

got high hopes and high expectations that she can do this as well.

Look, I know, I've experienced it firsthand how good Lucy is. They've

already smashed to entree main.

This is going to be phenomenal.

That's the shoe timer.

Oh, no.

The shoe pastry.

Shocking. Terrible.

Bad.

The shoe pastry.

It's just not looking how I expected.

I don't think it's high enough.

Oh, it's just not good.

Do you see how flat that is? Yeah, I know.

And they're just not puffing up like a shoe. No, they didn't puff up. I don't

know. It's just not like, I don't know. And it's so dense in there. No good.

They're just not right.

I just know I can do better.

The dessert is resting on the shoe pastry and it's really sickening knowing

that... I've messed this part up.

I feel sick. I feel like I'm going to cry.

It's so dense in there. So dense in the middle. No good.

Well, we don't have time for another batch of shoe.

I'm trying to put on a brave face when in reality I just want to sit on the

floor and cry.

I know that I can make an amazing choux pastry, so I have no idea

what happened there.

Lucy's known for desserts, so as a mum, you want to go, it's OK, it's fine,

don't worry, we'll fix it, we'll make it better. And I can't make it better at

this point in time.

Baking, it's been what I've dedicated my life to, but I love it, so I want to do

that forever.

I want people to see that I can bake.

It's really heartbreaking.

After a strong entree in Maine... The choux came out of the oven super flat,

so, like, dense in there.

..disaster has struck Kristen and Lucy's eclair dessert.

No. No way. No, no.

They're just not right.

The choux pastry has fallen flat.

Someone might feel like...

The biggest thing that could have gone wrong with this dessert has actually

already gone wrong.

We have a graveyard of flat choux pastries.

It doesn't look like choux pastry I've done in the past, and I don't know if

this is good enough.

But we're pivoting.

I think we're going to actually grab two choux pastry, two eclairs, and stack one

on the bottom, one on the top, just to get that height. Perfect.

At this point, I feel like I need to accept defeat and just use what we have.

But it's a bit embarrassing for me.

Orison and Oliver, there's another talent I want to see from you both.

Cooking? Yeah. You're cooking next.

Have you warned your neighbours?

We've got to warn the council for them to come in.

What can we expect?

You should expect...

Really a bit of Italian-Australian fusion.

I have a family cousin who runs a osteria in the hometown in Italy. Those

seasonal menus, that's my goal.

Simple done well.

Oh, we're there.

Home-style cooking done well.

Some Australiana, Italiana, I'm not sure, something-iana kind of food. Even

if their food is rubbish, at least there's going to be some good drink on

the table. Yeah, that's true.

And a selection of whiskies. Oh, whiskies, beer, wine, tasting boards.

I would like Oliver and Harrison to give the gatecrusher rep a little bit more of

a boost.

Want to try and cook by the model of KISS.

Keep it simple, stupid.

Exactly. Keep it simple, stupid. So we're doing things that are strong to

us, that we're confident in and we're excited to share with you guys.

I might start getting those plates out too, Lucy.

plating up the dessert, we've decided to stack one on the bottom, put the mousse

in and actually put a whole other one on top of that.

This way, the eclair is going to have a lot more height than if we'd stuck

with one choux pastry, cut that in half and just use that.

As a self-taught baker, it's embarrassing for me that I'm having

trouble with the choux pastry.

And now we have to...

present something that we know we're not happy with.

You've got to give us credit for, like, pivoting. This dessert is going to be

delicious. It may not look quite as pretty as we were hoping, but it's going

to taste great.

Manu? Yep. Colin.

Colin? Colin. Colin? OK, let's go.

Maybe they won't know.

They'll never know.

Is there chocolate on that?

Dessert is served.

Thank you.

My dessert is huge.

I think I got the biggest eclair at the table.

It looks great. It looks fantastic, 100%. I just hope that it tastes as good

as it looks.

So for

the

first time tonight, I think that Lucy and Kristen don't look quite as

confident as they have.

Whatever I can see on the plate's looking good to me.

The flavours in this dessert might be enough to just overlook the fact that

the shoe's not perfect.

It's just so heartbreaking thinking about where we sit right now with our

entree and main critiques.

This means the most to me. Pastry is my thing and getting it wrong is the

worst thing that I could get wrong in this competition.

It's the final course of the night for mother and daughter duo, Kristen and

Lucy.

And after a strong entree in Maine, the shoe pastry for their eclair dessert.

hasn't risen to the occasion.

You can tell something's gone wrong in that kitchen.

This is more like two saviati that's been stacked on top of each other than

an actual choux. The choux pastry, it is the most important element of this

dessert and knowing that it's not perfect is sickening.

Thank you, ladies. Take a break till we tell you our final critique.

Thank you.

Bon appetit.

Having a big bite of

that, everything was working together. It was fluffy, it was creamy, the

chocolate was rich but delicious.

I am enamoured with this dish.

Right, I need another one straight away.

I

thought

it would be a little bit

softer but I feel like the pastry itself is quite dense yeah I agree I don't

think that they've hit the pastry as much as what they were hoping to

I'll do it.

Is it a sweet one, sweet one, sweet?

No, but... Ugh,

nope.

That's dark chocolate cream in the middle, isn't it?

All the flavours are there, but the main thing for me is it feels a bit too dense

for a proper shoe.

They're kind of a bit too dry.

When you're biting into it, you don't get that light cloudiness that you get

from a choux pastry, which is a shame because that filling was delicious.

That's actually, I think, the best dessert I've ever had in my life.

There's no word of a lie.

He's basically just taken the enamel off the plate.

This dish is absolutely phenomenal. Maybe it was a little bit dense. I

wasn't really getting that.

I can't tell you whether it was a...

Perfectly made beautiful eclair because I haven't eaten enough of them.

But that was absolutely delicious.

Loved everything about it.

Just really keen to see if they knock us off the job spot.

After an impressive three courses, it's now

time for the guest teams to critique Kristen and Lucy's dishes and give them

a score out of 10.

That was the best food of the whole competition.

For entree, we had the chilli crab with shea pan and lime butter.

Delicious. Yeah, it was the first entree that you could eat.

I honestly can't really fault it. It was like a banging dish. That shea pan,

which I've never had before, was... Sets a high bar for a dish you've never had

before. No fault there at all. I believe it was the best dish so far.

Absolutely loved it.

And then for Marion, we had the...

Sticky duck with the Asian greens and thousand layer potato.

The duck was cooked really nicely.

Sauce was great.

The flavours were great. The only thing is, I mean, I nearly choked on the fat.

Yeah, you did.

So just that was rendered out a bit more to make it a bit more nice. It's

juicier. Duck with the thousand layer.

How'd they do it?

How'd they do the potato? It was beautiful.

Dessert. The shoe just felt more like two lady figures than actual...

A nice choux pastry.

Just the flavour, the nuts, the chocolate cream, the chocolate and the

bread. I loved it. A couple of people said a few nasty things about it for

some reason, but I thought it was perfect. It was still light and fluffy.

I enjoyed it. I wanted another one straight away.

I'm teetering on a seven.

I'm going to have to go to seven as well.

Tonight's been a bit of a rollercoaster. We started all the way up here with the

entree, but that eclair was not really an eclair. That really let the night

down. So tonight we score Kristen and Lucy an 8.

So what are we going to give them?

I think you can't really go much lower than a 9.

I'm sort of on the same page with a 9. The food they put up tonight was

exceptional, so the score should reflect that, and it does.

Yeah, let's go a 9.

Yeah, happy with a 9. Cool, let's lock in a 9.

I'm thinking for Kristen and Lucy, 9.

We give them a 10. Yeah, I agree. Kristen and Lucy definitely deserve a 10

tonight. You happy with a 10 then? I'm happy with a 10. Let's lock it in a 9.

Since our first instant restaurant, all we've been saying is, we want to cook

again, we want to prove ourselves, we want to get a good score, we know we can

do it.

The dessert is 100% weighing on me and I can't help but think it's a bit of a

fail and I'm going to have to deal with the consequences of that.

When I said I wanted a score in the 90s at the start of the day, I truly did

want it.

However... Our score does really ride on this dessert.

And I don't want it to bring us down a peg because of my mistake.

Kristen and Lucy, thank you for having us back.

You guys wanted redemption.

Did you get it?

It's time for the scores.

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

43 out of 50.

Ooh la la, I would say.

Oh, my God.

Oh, my God. Wow.

No other team has gotten a guest score in the 40s. Everything didn't go

perfectly, but it went pretty damn well.

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

Your entree of chilli crab with sheopan and lime butter.

This was a lesson in gorgeous food.

Beautiful flavours.

Light red, right amount of chilli.

The butter with the little specks of lime.

I think it was just a great start of the night.

The sheer pan was perfect.

Soaked all those juices of this beautiful crab sauce.

I don't need to add any more.

Loved it.

I would eat it all day.

It's a grand final dish.

It's a 10.

This guy I'm giving you is also a 10.

Two 10s.

I did think we had a chance of getting A10, but to get two, it's fantastic.

Ladies, for main course, sticky duck with Asian green and a thousand-layer

potato. It was beautifully cooked, nice and pink, nice and tender and juicy.

The only thing I would have changed is I would have sliced the duck thinner, just

so you don't have such a big chunk of fat on top of the meat, actually.

the potatoes to get it done in that amount of time without falling apart

that is a feat in itself they were crispy they were there to do a job the

sauce was punchy strong and delicious i just would have liked a little bit more

of that rice wine vinegar just to loosen it a little bit but overall the duck was

pink it was cooked really well full of flavors full of textures for your main

course tonight i score you an eight so the score i'm giving you for your main

course

Isn't it?

We got such good critiques for two of our courses, but the dessert is what I'm

worried about.

I'm a bit nervous.

For dessert, chocolate, honey, amaretto, eclair.

I really did like the flavours.

The topping for me sort of made the dish for me, the crunch, the salt.

The layers worked so well.

the chocolate over the top it looked bloody amazing it looked like it

belonged into a fine pastry shop in paris i'd say big question is

why did you decide to put two shoes on top of each other versus splitting one

in half the problem with this is suddenly there was more shoe that it was

filling and the the texture is a little too heavy but The rest of it was

delicious.

So the score I'm giving you for your dessert is a seven.

It was just a shame that eclair didn't form properly in the oven.

It's more of like a sponge finger.

So for your dessert tonight, I score you a six.

This is actually a big relief.

I can't do the maths. I can't work out what we've got so far.

Kristen and Lucy, that gives you a grand total score of 92.

You're going to need some oxygen, you're that high up.

In the 90s! After our last score of 72, you could not have more redemption than

that.

You did so well. I can't believe it. I've been craving for profiteroles. No,

no.

No shoe pastry.

You should be very proud of that score and watch out everybody else.

I think they absolutely deserve the 92.

If we were going to try and do better than tonight's team, it would be a lot

of effort, a lot of practice, but I feel like we can do it.

Kristen and Lucy have scored 92, placing them at the top of the leaderboard.

There are four more teams to cook in round two.

Arish and Oliver, you're cooking for us next. Can you put some beers on the ice

for us?

Sure can.

Beautiful Sydney. The weather's hot. Let's go.

Looking forward to having you all.

Absolutely.

Thank you very much. Thank you.

I'm inspired.

I'm ready to go. The fire is lit. The bar is set.

Thank you. We're going to get in there and give it all we've got.

This is the dish that I made countless times. I learned how to cook it with my

Nornal. The food you grow up with is the most comforting food there is. I

honestly hope that Nornal would look down on this dish and be proud of me.

The food that takes you back... I just know how much this means to him. ...to

the people you love.

Need a minute?

Okay. Okay.

What do you want me to say?

You think you've earned your family pride with this?

I hope so.

Because it was absolutely delicious.

What you delivered in flavour, it's incredible.

An unforgettable night of new My Kitchen Rules.

Tomorrow, 7.30 on 7.