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00:00:01Previously, six teams from across Australia
00:00:05kicked off their quest to become MKR champions.
00:00:10Welcome, guys, to the first instant restaurant.
00:00:13Where rural mum and daughter Kristen and Lucy...
00:00:16It looks absolutely delicious.
00:00:18Frankly, that was an amazing job.
00:00:22...landed a respectable 72 on the leaderboard.
00:00:26While at the table...
00:00:28I thought it was all quite one-dimensional.
00:00:30One team raised eyebrows.
00:00:33Look, I'm more of a taster than an eater.
00:00:35What does that mean?
00:00:36There's some food snobs at this table.
00:00:39Absolutely.
00:00:40Jane.
00:00:43Tonight, we're in Adelaide...
00:00:47...where best mates Angus and Simon...
00:00:50Do you like that?
00:00:52Do a little bit of a nod to my job in the funeral profession.
00:00:54...are aiming for the leaderboard's top position.
00:00:58The pressure's on.
00:00:59...with a classic crowd-pleaser menu.
00:01:01We're going to take you on a culinary journey through some pub staples.
00:01:05It's not really a thing.
00:01:07We like a little wine bar.
00:01:09We're in big trouble.
00:01:11And confusion at the table...
00:01:13I don't know what that stuff is.
00:01:14Yeah, I don't know what the gontini are.
00:01:16I'm not even going to give it away.
00:01:17Gontini are gonga.
00:01:20Has classy bogans Alicia and Deanne feeling under attack.
00:01:25I don't know all these finessing magical herbs I've never heard of in a sense.
00:01:29We're home-style cooks.
00:01:30It's our first walk out of the season.
00:01:34Alicia and Deanne are very explosive.
00:01:37I'm just done with it.
00:01:38I'm absolutely done.
00:01:41Here comes the chaos.
00:01:42With Colin forced to step in.
00:01:46I'm not taking sides.
00:01:47That's it.
00:01:47I'm not taking sides.
00:01:48Oh, it looks like it.
00:01:59For our second instant restaurant, we're in Adelaide, South Australia.
00:02:05Come on, Angus.
00:02:06Let's go, mate.
00:02:07Where funeral director Angus and teacher Simon are undertaking preparations for a killer three-course meal.
00:02:16Stand right up there, mate.
00:02:16I like that, mate.
00:02:19Our instant restaurant is called Last Orders.
00:02:22It's sort of that phrase you hear when they want to kick you out of the pub.
00:02:25But it's also a little bit of a nod to my job in the funeral profession.
00:02:29I've got my table runners.
00:02:30It's a little bit creepy.
00:02:32Hopefully it's not going to scare anyone.
00:02:33Do you like that?
00:02:36I know it's not a haunted house.
00:02:40But it's kind of funny.
00:02:41Okay.
00:02:41All right.
00:02:44Just make people think about, you know, their mortality and their mortality in the competition.
00:02:50Angus, I think it's one of those things, obviously, that, you know, we worked in pubs and I think we
00:02:53want it to be a bit pubby.
00:02:54We want to feel like a beer garden.
00:02:56We want people to rock up.
00:02:57It's like a warm hug.
00:02:58It's a gastropub vibe, but it's still pub vibes.
00:03:00And my big stein, too.
00:03:01Yeah, get your big stein there, mate.
00:03:04If we won MKR, I'd love to set up a really tight, small restaurant where everyone's welcome.
00:03:10And hopefully everyone has a great time, just like you would at the pub.
00:03:14How would you feel if you come out and see that Jane's plate hasn't been touched?
00:03:18I think with Jane, she's a food stylist.
00:03:20Right?
00:03:20She's clearly not a big eater.
00:03:22I think if I see her take five bites, I reckon that means she's absolutely loving it with her appetite.
00:03:27So far in the competition, I am a little bit underwhelmed.
00:03:34I'd love to be wowed.
00:03:35That would make my week.
00:03:37That's perfect, Simon.
00:03:38Are we ready?
00:03:39You ready for this?
00:03:40Three, two, one.
00:03:42Yay!
00:03:43Come on.
00:03:44Welcome to last orders.
00:03:46Let's get to it, mate.
00:03:46Alright, we've finished setting up Simon, but we've really got to start cracking on now.
00:03:50Alright, Angus.
00:03:51Woolworth, here we come.
00:03:53With their instant restaurant left in peace, Angus and Simon have just under four hours to shop for ingredients and
00:04:02prepare their dishes before their service commences.
00:04:05I think people are going to be pleasantly surprised by a menu. It's sort of like elevated pub grub, isn't
00:04:10it?
00:04:10Yeah, absolutely.
00:04:11I think for tonight, we're going to keep it nice and simple, make sure we nail each element of each
00:04:17dish, and then I'll make sure that we're going to get the score that we're looking for.
00:04:20Do you know what, though?
00:04:21Christine and Lucy, I was pretty happy with their restaurant in the end.
00:04:2572?
00:04:26They've got to be stoked.
00:04:27We were the first instant restaurant.
00:04:29I think 72 will make us safe.
00:04:31We hope Angus and Simon do really well.
00:04:33I hope they get a great score, somewhere between 65 and 71.
00:04:36Which is great.
00:04:38Nothing more than that would be perfect.
00:04:40What do you think we should be aiming for?
00:04:41I'm thinking around about that 80 mark.
00:04:44Around about or actually 80?
00:04:46Oh, look, I'd be pretty happy with 80, maybe 88 would be even better.
00:04:54Here we go, mate.
00:04:54Let's go.
00:04:55Come on, bit of speed, bit of speed.
00:04:56Watch out for these thingies.
00:04:57Get right in it, mate.
00:04:58All right.
00:05:00Angus, important thing to note, this is a Chinese cabbage, or known as a wambok.
00:05:04This is what we want to use for our kimchi.
00:05:05For entree tonight, we're making Wagyu Sausage Roll with caramelised onion chutney and kimchi.
00:05:12All right.
00:05:13Angus and Simon.
00:05:14Very interesting.
00:05:15A few little curveballs in there.
00:05:17Yep.
00:05:17Sausage roll for an entree.
00:05:19What do you reckon?
00:05:20I'm really loving the addition of the kimchi.
00:05:22I think it's going to really bring a bit of a twist.
00:05:25So they're saying Wagyu, so hopefully it's moist and it's not overly dry.
00:05:29If it's packed full of flavour with great components on the side, why wouldn't it get a 10?
00:05:34Exactly.
00:05:35We're going to need some fresh green apples for this beautiful coleslaw that we're going to make.
00:05:38Beautiful.
00:05:39I think Angus and Simon seem like they're fun.
00:05:42I feel like they're actually a lot like us, which is great.
00:05:45Simon was giving me the eyes last night.
00:05:48Ooh.
00:05:48Are you pumped?
00:05:49I'm pumped as.
00:05:50I don't think Simon's ready for this jelly.
00:05:53G'day, mate.
00:05:54How are you?
00:05:54Good, thank you.
00:05:55That's all right.
00:05:56Hey, I'm looking for 15 of these amazing chicken breasts.
00:06:00For mains, tonight we're doing a gochujang chicken parmi with enoki fries and a green apple slaw.
00:06:06So, obviously, chicken parmi, another pub staple. Everyone's had it.
00:06:11I really love this gochujang Korean paste.
00:06:14It's very spicy, sweet, a little bit of acidity.
00:06:17I think it's different, but I can see it working.
00:06:21Gochujang, right there, mate.
00:06:22Hey!
00:06:23Here it is.
00:06:24It's basically like the Korean version of tomato sauce.
00:06:27Love it.
00:06:30I think we've got everything we need.
00:06:33Thank you so much. You have a great day, too.
00:06:35Beautiful.
00:06:35Let's roll, Simon. Let's get it.
00:06:37Come on.
00:06:39Go, sweet home, mate.
00:06:40Unreal.
00:06:41Here we go, Angus.
00:06:43Look, we love a laugh and, you know, we love a joke, but we are competitive.
00:06:47There's nothing better than winning, you know.
00:06:49Bragging rights is good.
00:06:50$100,000 is better.
00:06:53All right.
00:06:54It's time to get started, Simon.
00:06:55I'm absolutely pumped up.
00:06:56Chuck it off.
00:06:56Oh, sorry.
00:06:57Sorry, mate.
00:06:58Here we go.
00:06:59It's got to be me first.
00:07:01This is it, mate.
00:07:01This is what we've been waiting for.
00:07:02We're going to show everyone what we can do.
00:07:03We've got our aprons on.
00:07:05We've got so much to do.
00:07:06Let's get cracking.
00:07:07I'm going to start on the kimchi first with the entree
00:07:09because that needs to go in to give time to ferment.
00:07:11I need to get my desserts on straight away.
00:07:13I want those panna cottas in the fridge.
00:07:14I like it.
00:07:15I need to bloom this gelatin.
00:07:16I want to do it with coconut milk instead of water
00:07:18so that the coconut flavour comes through.
00:07:20For dessert, we've got the coconut panna cotta
00:07:22with a sesame snap and a butterscotch sauce.
00:07:25240 grams here of sugar.
00:07:27Everybody loves a panna cotta.
00:07:29You've got to have that little bit of wobble.
00:07:30The panna cotta will have a little bit of sweetness in it.
00:07:34You've got the sesame snap,
00:07:35which is going to have a bit of sweetness.
00:07:37And then you're sitting there in the butterscotch sauce,
00:07:39which is basically sweet.
00:07:41A lot of sugar going on here.
00:07:42I'm just going to strain it so that the big lumps are gone.
00:07:45The panna cottas will be creamy, coconutty, vanilla-y.
00:07:49It's going to be super nice.
00:07:50Panna cotta should taste fresh.
00:07:52That coconut flavour needs to be prominent.
00:07:55I still want it to be sweet.
00:07:56This way, it's still going to be, you know,
00:07:58feel like a dessert and not a health retreat.
00:08:00The menu is sort of like an elevated restaurant.
00:08:03It's a little bit classier.
00:08:05Like, this is the restaurant part of the pub.
00:08:07All right.
00:08:08I'm getting these in the fridge, Simon.
00:08:09I'm not touching them until we need to see them again.
00:08:11Nice. I'm excited for that, mate.
00:08:13I've got the cabbage going, ready for our kimchi for entree.
00:08:16I'm just going to add that extra layer of salt
00:08:19so that we can get them to ferment as best as we can.
00:08:22We want to add Asian undertones to our pub classics
00:08:25because we feel like that's sort of modern Australia.
00:08:27Kimchi is a bit of a risky manoeuvre.
00:08:29It is, in essence, fermented cabbage.
00:08:32It does take a little bit of time to ferment properly.
00:08:34If you don't get that right, it can go terribly wrong.
00:08:38All right.
00:08:39Ready for the glory?
00:08:40That is quick kimchi.
00:08:41You want that kimchi to really absorb that fish sauce and sugar
00:08:45and really take on those flavours.
00:08:46I love that colour.
00:08:47Yeah, it's going to be brilliant.
00:08:48I really like that colour.
00:08:52It's an hour until the guests arrive.
00:08:54I'm just going to get some flour going here, mate.
00:08:56For the sausage roll, I'm making the rough puff pastry.
00:08:59How are you feeling?
00:09:00I'm really going to enjoy seeing everyone, to be honest.
00:09:02They're going to make me feel like I really want to impress them.
00:09:06Just like you're looking to impress Deanne, Simon.
00:09:09Is that right?
00:09:09What?
00:09:10What way to say that?
00:09:12Do you think she's going to like you for your cooking
00:09:14or like you for who you really are?
00:09:16Definitely my cooking.
00:09:19Look, I think Deanne might have a little bit of a soft spot for me.
00:09:22At the first mission at a restaurant, I definitely caught her looking my way.
00:09:27And now that it's my turn to cook, I really hope I can impress her.
00:09:30True or false?
00:09:31Do you think I have a chance with Deanne?
00:09:32Deanne.
00:09:33I think if you got her name right, that would help.
00:09:36Well, you better work on your game.
00:09:39Your game, bit iffy.
00:09:40Why? Why?
00:09:42What is it she's not going to like about my game?
00:09:44Is it the cleaniness?
00:09:45Is it the intensity?
00:09:46Is it do you love me?
00:09:47Yeah.
00:09:48It's the crying into your pillow.
00:09:49Oh, come on!
00:09:55So you think pub food but slightly elevated or just with a twist?
00:10:00Certainly with a twist.
00:10:00Certainly with a twist.
00:10:01100% there's a food scene here in Adelaide.
00:10:03We've got friends who are chefs here with restaurants.
00:10:05I hope that Angus and Simon can really tap into that.
00:10:13Well, it's good to be on home tour.
00:10:15Looks like the storm's on the way.
00:10:17And I'm not talking about the weather.
00:10:19I'm sick of people making me seem dumb.
00:10:22Tonight, if I keep getting pushed and stuff, I am going to push back.
00:10:25I'm not going to sit there and take it anymore.
00:10:29I was a bit taken aback by Alicia and Deanne at the first Instant Restaurant.
00:10:33There's some loud voices on the table.
00:10:36Some very loud voices.
00:10:40All right!
00:10:41They're here!
00:10:42God, I can't believe it!
00:10:44All right, get this closed.
00:10:45Get this closed.
00:10:46Here we go, mate.
00:10:47They're here.
00:10:48You ready?
00:10:48You ready? I'm ready.
00:10:49Let's do this.
00:10:50Beauty.
00:10:51Howdy, howdy!
00:10:53Welcome, welcome.
00:10:54Hello.
00:10:55Hello.
00:10:56Glad to see you again.
00:10:57Glad to see you.
00:10:58How are you?
00:10:58Hello, James.
00:10:59You look lovely.
00:11:00It was one face I was looking for in the crowd and I found it.
00:11:05Hello.
00:11:06How are you?
00:11:07How are you?
00:11:09Deanne.
00:11:10And tell you what, she's looking not too bad tonight.
00:11:15There's absolutely no love connection between Simon and I.
00:11:19Yeah.
00:11:21This is so amazing.
00:11:22This is so fabulous.
00:11:23Reactions!
00:11:25Ooh!
00:11:25That's amazing!
00:11:27Whoa!
00:11:27Wow!
00:11:31Last Orders.
00:11:32We actually love it.
00:11:33We like the pub style vibe.
00:11:35Everyone loves a good pub.
00:11:36That is so cute.
00:11:38Wow.
00:11:40Last Orders.
00:11:41It's appropriate.
00:11:43There was skulls on the table.
00:11:46The cheese board's shaped like headstones.
00:11:49I've never been anywhere with that many fake plants before in my entire life.
00:11:59Howdy, guys.
00:12:00Welcome to our instant restaurant, Last Orders.
00:12:02Tonight, we're going to take you on a culinary journey through some pub staples, but with an
00:12:07Angus and Simon twist going down that gastropub style.
00:12:11Oh!
00:12:12Thank you!
00:12:13Thank you!
00:12:13The reason it's called Last Orders is because the food tonight is going to be to die for.
00:12:19Oh!
00:12:19Oh!
00:12:22Well, Angus being a funeral director.
00:12:24Yeah, they're leaning into the dark side.
00:12:25They're leaning into something.
00:12:27That'll be on.
00:12:28Ciao, ciao!
00:12:29Thank you!
00:12:32Cheers!
00:12:34It's so good to actually see everyone and be able to chat as opposed to for me and being
00:12:38like, hi!
00:12:39I know.
00:12:39To be able to say hello.
00:12:40So would you be happy to give up some tips?
00:12:43Oh, next question!
00:12:45How do you feel about your score?
00:12:48Obviously, you want higher.
00:12:49Like, in the 80s would be amazing.
00:12:51Yeah, because you want that 80s.
00:12:52Yeah.
00:12:52But like, in the 70s, I think we can feel pretty confident in that.
00:12:57Well, not everyone ate our food, just saying.
00:13:00There was a bit of food left when we went and took it back inside.
00:13:03They were pretty big servings.
00:13:05Oh, yeah.
00:13:06We love our food.
00:13:06I mean, we're at a pub tonight.
00:13:07I reckon the servings might be...
00:13:08Oh, they're insane.
00:13:10Yep, yep, you're right.
00:13:12Obviously, at our instant restaurant, we noticed that Shane and Jane didn't eat a lot of our food.
00:13:17I'm real curious as to if what we had done was something they didn't like, or if that was just
00:13:23how they were.
00:13:25Actually, I've got a question for Jane.
00:13:27Because you're a food stylist, right?
00:13:28And obviously, part of the scoring is presentation.
00:13:32Like, how do you balance your score with presentation and taste?
00:13:36Yeah, well, obviously, you eat with your eyes first, right?
00:13:38So the first thing that you see presented to you is your initial opinion.
00:13:44But by definition, though, you can't taste with your eyes.
00:13:47Sure.
00:13:48But it doesn't take more than three spoonfuls to work out the flavour profile.
00:13:53Will you personally be leaning to more of, like, fine dining or we all...
00:13:56Fine dining is not a word that we would ever use.
00:13:59I say, you're not fine dining.
00:14:00Ever.
00:14:00That's not what you'll think.
00:14:01That's not your style.
00:14:03So the word that we're comfortable with is considered.
00:14:07Yeah.
00:14:12Considered.
00:14:15I'm lost.
00:14:16I have no idea.
00:14:17Is that a food type?
00:14:18What does considered mean?
00:14:20So considered means that we are putting some thought into everything that is there.
00:14:26From the bowl or plate to the food and where it is placed.
00:14:30Okay.
00:14:32I'll consider eating this and I'll consider eating this.
00:14:35But we certainly don't expect that to be across the board.
00:14:37Yeah.
00:14:38But if that's your thing, then amazing.
00:14:40But if it's not, it's fine.
00:14:40But consider there is to be.
00:14:42Yeah.
00:14:43We will consider it.
00:14:44We will consider it.
00:14:45You know what?
00:14:46Consider it considered.
00:14:47Amazing.
00:14:48I think with Jane and Shane, they just do come across a little bit snobbish.
00:14:54It's like, how do you know if someone's a food stomp?
00:14:56Wait two seconds.
00:14:57They'll tell you.
00:14:58No.
00:14:58Come across, A.
00:15:04It doesn't matter.
00:15:08Oh, my God.
00:15:17That's all right.
00:15:19Let's go say how are you.
00:15:19Oh, my God.
00:15:20You really don't have a while.
00:15:21No, no, no.
00:15:23What?
00:15:24No.
00:15:25All right.
00:15:26Let's go say how are you.
00:15:27Good day?
00:15:28That's fantastic.
00:15:31Hello, bonsoir.
00:15:32Gentlemen.
00:15:33How are we?
00:15:34Welcome, welcome, welcome.
00:15:35How are you?
00:15:36How are we?
00:15:37A little bit of a flower on the apron.
00:15:40Yeah, sorry about that.
00:15:40The judges are here.
00:15:42The pressure's on.
00:15:43Let's just focus and make sure we do the best we can.
00:15:46Good evening, bonsoir.
00:15:48Hi.
00:15:50Hello, hello.
00:15:51Welcome.
00:15:54How are we all?
00:15:55Very good.
00:15:57All right, so can you tell us what's on the menu tonight, please?
00:16:00All right, if you guys would just turn over your menus.
00:16:07So for our entree tonight, we've got a Wagyu sausage roll
00:16:11with a caramelised onion chutney and kimchi.
00:16:13I think that's bold.
00:16:15I think it shows how much confidence they have.
00:16:17That's true.
00:16:17It shows that they could elevate a sausage roll to competition level.
00:16:21For mains, we have a gochujang chicken parmi with enoki fries and an apple slaw.
00:16:28We could be in trouble here.
00:16:29This is a great menu.
00:16:31Yeah.
00:16:32And then for dessert, a beautiful coconut panna cotta with sesame snap and butterscotch sauce.
00:16:38A panna cotta I'm not terribly excited about.
00:16:41It doesn't do it for me.
00:16:45Gastropub, classic with a twist.
00:16:47Have you tried those dishes before?
00:16:49We certainly have.
00:16:51I think keep your eyes peeled on the entree.
00:16:52I think that's a bit of the hero of the night.
00:16:54It's just...
00:16:55Well, it comes across as...
00:16:59But the way we've done it, it's sort of transformed it into something that you go,
00:17:02I didn't even know you could do a sausage roll like that.
00:17:04Ooh.
00:17:04So...
00:17:05What a twist.
00:17:09I think you really put the pressure on us after you said that.
00:17:14I'm expecting to be blown away by this...
00:17:17Sausage roll.
00:17:18Sausage roll.
00:17:18Thank you, guys.
00:17:19Good luck.
00:17:21Cha-cha.
00:17:23All right.
00:17:24What did we think of the first night?
00:17:25Very special.
00:17:26Did you talk about how you're going to play it?
00:17:28Or how you're going to be better?
00:17:30Um, yeah, I guess so.
00:17:32Yeah, we just debriefed on how we're going to let the food do the talking.
00:17:36As opposed to?
00:17:37Attacking people at the table.
00:17:39Oh.
00:17:41Who was that about?
00:17:42Oh, I wonder.
00:17:45Obviously it was us, wasn't it?
00:17:46No, it wasn't it.
00:17:47I swear she looked straight at us and was like, okay.
00:17:50Who did that?
00:17:51No, no one I don't think.
00:17:53I just feel like Alicia and Deanne have big personalities and they're ready to attack anyone at the table.
00:18:01That could be a strategy of some people and that's just not going to be out. That's what I'm saying.
00:18:04Right.
00:18:05Yeah.
00:18:07Are you kidding me?
00:18:09You wait till I actually attack you.
00:18:14Coming up, a shocking confession is made.
00:18:18Whoa, whoa.
00:18:18This is a lie.
00:18:21This is just massive.
00:18:22It's completely true.
00:18:24What?
00:18:24Are you in Australia?
00:18:25That's another bombshell.
00:18:27And...
00:18:28This is so much more exciting than just a party.
00:18:30As the boys take on elevated pub grub.
00:18:33Jane, she doesn't eat that all up.
00:18:35I don't think she knows what's good for her.
00:18:37The table take on each other.
00:18:40They did good.
00:18:41That's amazing.
00:18:41Yeah.
00:18:42It's not a competition-worthy dish.
00:18:44As class clashes with chaos.
00:18:47I'm being made to look like an absolute idiot.
00:18:49Don't even.
00:18:50I'm just done with it.
00:18:56Tonight, we're in Adelaide.
00:18:59For Angus and Simon's Instant Restaurant.
00:19:01Where the teams are still getting to know each other.
00:19:04Were you brought up speaking Italian?
00:19:06Yes.
00:19:06Yeah, yeah.
00:19:07Giancarlo, I know Italian.
00:19:09Gabinetto.
00:19:10You need to go to the toilet.
00:19:13Gabinetto, Colin.
00:19:15I just went.
00:19:16I'm doing...
00:19:23I think we need to start chopping up that wagyu mince for the sausage rolls.
00:19:26We want to get that mince wrapped, brush it with the egg wash and get it in the oven.
00:19:31Right.
00:19:35Yeah, we went a little bit rogue on the mince with our mincing technique.
00:19:39You know, a bit of theatrics.
00:19:40But it turned out pretty well.
00:19:43Sausage rolls is comfort food.
00:19:45Of course, for us tonight, we're trying to transform that.
00:19:48I want to make sure that most of it is minced really, really finely.
00:19:51So it'll cook through all the way.
00:19:53But I'm also looking to make sure that I've got the right amount of fat.
00:19:57Alright, is this...
00:19:58Let's stop and have a look.
00:19:59Yeah.
00:19:59Is it coming out the way we want?
00:20:02I'm not seeing that marbling as much as I'd like.
00:20:04Nah, it's not...
00:20:05That fat content's not really there.
00:20:06I don't think it's as fatty as we'd like it to be.
00:20:08If we don't have that fat, we're going to get a dry sausage roll.
00:20:11And we might as well hit the door.
00:20:13I don't want them to be dry on the inside.
00:20:14No one wants a dry sausage.
00:20:17I'm hoping when you bite into it, with the onion and the kimchi,
00:20:20it will balance out.
00:20:21But I'm not sure.
00:20:22We just have to watch it in the oven.
00:20:24We don't want it super soggy, and we don't want it super dry.
00:20:27This is a competition, and there's $100,000 on the line.
00:20:30We really want to show people that two knockabout blokes can still cook great food.
00:20:36Let's wrap it together.
00:20:37One, two, three, pull it over hard.
00:20:41Okay, Angus, are you ready?
00:20:42Yep.
00:20:43This is the first dish of our first interesting restaurant.
00:20:45We really want to be watching those sausage rolls every minute.
00:20:54So, who really wants the $100,000?
00:20:58Who wants it?
00:20:59Tell us why.
00:21:00I wouldn't mind a boob job.
00:21:02After this, oh, I could get a facelift and my boobs done if I wanted.
00:21:06No!
00:21:07Wow, that's a lot.
00:21:09There is, like, chaos to the right of us.
00:21:12Alicia and Deanne, they're very loud.
00:21:15Looking at this menu, are you supposed to see a sausage roll as an entree?
00:21:18Are you excited?
00:21:20Going back.
00:21:20Yes, we're excited.
00:21:21I'm excited.
00:21:21I actually haven't had a Wagyu sausage roll before.
00:21:24Well, they said it's not going to be your average sausage roll.
00:21:27What I'm thinking is, a puff pastry with some stuff on top.
00:21:29Same with some sort of meat over it.
00:21:30Yes, I'm not imagining it looking like your normal sausage roll.
00:21:34Oh, I was imagining the puff pastry, maybe the meat on there.
00:21:37With the on top.
00:21:37I am a bit thrown off with the kimchi.
00:21:39The caramelised onions on top.
00:21:40Well, no, the caramelised onions sound fine with that.
00:21:42No, that's what I mean.
00:21:42On top, though.
00:21:43But the kimchi's thrown me a little bit on top.
00:21:45You see what you've missed on my first night?
00:21:47Oh, my goodness.
00:21:49Yeah, what are you going to get now?
00:21:51I guess we didn't really know what to expect.
00:21:53I mean, we don't know these two girls.
00:21:55We are just watching the chaos.
00:21:58And when they stop talking, don't put another coin in the machine, okay?
00:22:02No, because you know what?
00:22:03We'll still keep talking.
00:22:04Anyway.
00:22:05We don't even need batteries.
00:22:06Time out.
00:22:07Our turn.
00:22:07Right.
00:22:10All right.
00:22:11Jane?
00:22:12I don't know that I'd put caramelised onion, chutney and kimchi on the same plate.
00:22:16That's kind of bothering me.
00:22:18Do you guys enjoy gastropubs?
00:22:21Well, it's not what we do a lot.
00:22:24I'm not into going to a great big pub with a beer garden.
00:22:28That doesn't excite me at all.
00:22:29If I order something, I want it to come to the table.
00:22:31I don't want to have to stand in queue.
00:22:33Yeah.
00:22:36We like a little wine bar.
00:22:37A little French bistro.
00:22:38For us, we like something small, something intimate.
00:22:41A bit snobby, I think.
00:22:43That's just ridiculous.
00:22:46Oh, I love a beef sausage roll.
00:22:48Kimchi's interesting with a sausage roll.
00:22:50I'm interested about caramelised onion and kimchi,
00:22:53because it's sort of an interesting combination.
00:22:56And if they can execute a puff pastry in the time today,
00:23:00I'll be very impressed.
00:23:04Just the onions for the filling a little bit.
00:23:06They could probably come off, mate.
00:23:07Yeah, they probably can.
00:23:09Yeah, they probably can.
00:23:10We're happy with the onions on the pan.
00:23:12I'm a little bit concerned about the sausage rolls being dry.
00:23:15Let's take these out, because these are really hot.
00:23:18Oh, my God.
00:23:19Do you want two hands?
00:23:19Nope.
00:23:20Ideally, we want to get a really nice fatty consistency,
00:23:23and we don't want our meat to be too dry,
00:23:25so it should be sort of soft and supple in the mouth
00:23:27and flaky with the pastry.
00:23:29How are you liking them?
00:23:30Are they slicing okay?
00:23:32I'm just conscious that it's looking touch grey,
00:23:36but I can see it glistening a little bit,
00:23:38so the fat content should be fine.
00:23:39We pulled out the sausage rolls.
00:23:41They're looking the goods.
00:23:42Time to start plating up the entree now, Simon.
00:23:44All right.
00:23:45Six, eight, ten, eleven, twelve, thirteen, fourteen.
00:23:47Cool.
00:23:48I know we've talked about this presentation a lot.
00:23:50The way we plan to plate this sausage roll up looks amazing.
00:23:53I think that will surprise people right out the gate.
00:23:58We've got the bed of onions
00:23:59with this beautifully angular sausage roll there,
00:24:02showcasing the golden brown skin.
00:24:06This stuff's getting cold, mate.
00:24:07We need to get...
00:24:08We want to get this out to the table pretty quickly.
00:24:10Yep, that's fine.
00:24:10We've got the pieces. We're looking good.
00:24:12And then the kimchi sits on top.
00:24:14Nice elevation, that use of colour.
00:24:17Beauty.
00:24:18You happy?
00:24:19Which ones do you want to send Colum and Newsway?
00:24:21That looks really nice.
00:24:22This one.
00:24:23Colin.
00:24:24This one from Malou.
00:24:25Beautiful.
00:24:26Let's get it.
00:24:41Entree is served.
00:24:51Merci beaucoup.
00:25:02The sausage roll, it looks delicious.
00:25:18One of three down now, Simon.
00:25:20We've got the entrees out.
00:25:21I'm feeling, maybe not a million bucks, but $999,999.
00:25:34I'm really proud of this dish.
00:25:36Hopefully that Wagyu holds up, stays fatty and nice.
00:25:42If it doesn't work out, it's going to be incredibly bad for our entree.
00:25:57Yeah, I think it's not right.
00:26:00Yeah, I think it's not, it's not right.
00:26:13I'm sweating the house down.
00:26:14My hands are getting slippery.
00:26:15But I think that people are going to think that this is an improvement on a classic.
00:26:20And Alicia hits her limit.
00:26:23The fact that everyone just thinks you have no idea what everyone's talking about or what's
00:26:26on a menu.
00:26:26It's not a great feeling and I'm over it and I'm pissed.
00:26:34At their instant restaurant last orders, Angus and Simon have just served their entree.
00:26:41Wagyu sausage roll with caramelised onion chutney and kimchi.
00:26:46Watching Manu and Colin eat our entree, I can tell that something's not right.
00:26:53I'm still concerned about the sausage rolls being dry, but there's nothing I can do now.
00:27:00Thank you, gents.
00:27:04Bon appetit.
00:27:24That's so dry.
00:27:31Shane.
00:27:32I like the presentation.
00:27:35I'm sure you're going to ask what I thought about the presentation.
00:27:38No one's going to ask your wife, please.
00:27:40We're going to ask the boss.
00:27:42I think it was the wrong meat.
00:27:44A terrible mouth texture, to be honest.
00:27:47I didn't love it.
00:27:50Conceptually it sounded really good, but the execution unfortunately ruined the dish.
00:27:56I actually quite liked it.
00:27:58The pastry has been done really nice.
00:28:00It's crunchy and flaky.
00:28:01The sausage roll with the chutney and with the kimchi.
00:28:05It's like there's just bristle flavour there.
00:28:07Overall, I really love this dish.
00:28:09My favourite bit was the kimchi.
00:28:11I actually really liked that.
00:28:12It was nice and spicy.
00:28:13Honestly, I think our dish, the tartare and the sausage roll, neck and neck.
00:28:18Yeah, it was like, you know, a hearty pub sausage roll.
00:28:22I just think it's not a competition-worthy dish.
00:28:29I disagree, I think it was a great dish actually.
00:28:31I think the meat was a little bit dry, but I think if they made their own pastry...
00:28:35The pastry was...
00:28:35Bang on.
00:28:36I think the pastry was really good.
00:28:37The flavours all worked well together.
00:28:38All together, flavour.
00:28:40Yum.
00:28:41Delicious.
00:28:41Would I order it again?
00:28:43Yes.
00:28:43I think it was stunning.
00:28:45So are you forgiving the meat being dry?
00:28:48Look, it will still go in the critique bit.
00:28:51Let him go.
00:28:52Let him have his minute.
00:28:55Alright, go, sorry.
00:28:56Go.
00:28:56Say you were last to cook and if this was to decide on this dish...
00:29:00Yep.
00:29:01Would you still forgive it being dry?
00:29:02I would still 100%.
00:29:03I actually really enjoyed that dish.
00:29:05We're home-styled cooks.
00:29:07Are we forgetting this?
00:29:08Yeah.
00:29:08This is the food that you would cook at home.
00:29:10They did good.
00:29:11That's amazing.
00:29:12Yep.
00:29:13If it tastes good, the flavours are there.
00:29:15It's done well.
00:29:16That's what we're here for.
00:29:17We're not chefs.
00:29:27Angus and Simon for Entree.
00:29:30You served us a Wagyu sausage roll with caramelised onion chutney and kimchi.
00:29:39Pastry, loved it.
00:29:41It was just buttery, salty, crunchy.
00:29:45I enjoyed that.
00:29:47I take my hat off to make kimchi on the night.
00:29:51Really strong, really pungent.
00:29:53I really enjoy the flavour.
00:29:54Top-notch.
00:29:57The issue I've got with this dish is the beef.
00:30:01The beef element of that sausage roll just really let that dish down where everything else was cooked.
00:30:09The whole reason a pork sausage roll works is because usually they use the cut of the belly
00:30:14or they've got that bit of fat in there or little bits of the ribs and they mince it.
00:30:18And that fat is what keeps it moist.
00:30:21It wasn't a bad entree, but there was a few critical mistakes.
00:30:25The beef was dry.
00:30:26My heart sank.
00:30:28That was the centre of the dish.
00:30:31Thanks, guys.
00:30:32Keep your head up.
00:30:37Alrighty.
00:30:38What do you think?
00:30:40Hmm.
00:30:41Bit flattening.
00:30:42Little bit.
00:30:42Little bit.
00:30:44We were so close to being something so great and it just didn't quite get there.
00:30:49It's a bummer for sure, but you know what?
00:30:51We're just going to come out swinging with this mane.
00:30:53We need to kill these manes, Simon.
00:30:55And then we'll host them a nice intimate funeral with a few family and friends.
00:30:59Go to the wake, have a few drinks and talk about what a legend they were.
00:31:04For mane, we're making a gotcha jang chicken parmi with enoki fries and green apple slaw.
00:31:09I think this is so much more exciting than just a parmi.
00:31:12The gotcha jang nap sauce is elite.
00:31:15It gives it this interesting, spicy sort of flavour.
00:31:18And the enoki fries are unbelievable.
00:31:21Yeah.
00:31:21You're happy for these in the ice bath now?
00:31:22I'm happy for those in the ice bath now.
00:31:24The purpose of the ice bath for the enoki mushrooms is so that they hold their form.
00:31:27So they sort of hit the oil, they fan out and get really hard and crispy in a batter.
00:31:32This is our hero, the gotcha jang.
00:31:34This gotcha jang just makes it beautiful.
00:31:37We both like spice, so it's taking a classic, adding a spicy element that makes sense.
00:31:42I think it actually makes this dish better than the original.
00:31:46Angus, I'm currently working on this chicken.
00:31:48With my chicken, I want to make sure that they're all uniform.
00:31:50They look the same, similar size, so that I know that my cook times are going to be the same.
00:31:55I mean, it is probably the classic pub dish.
00:31:58Do you want me to apply the gotcha jang?
00:32:01Yeah, yeah, yeah, yeah.
00:32:01But I think that people are going to think that this is an improvement on the classic.
00:32:05The parmi's are all going in the oven.
00:32:06Let's put them in.
00:32:07You happy with that?
00:32:08Beautiful.
00:32:09I'd be surprised if there was anyone at the table who hadn't had a chicken parmi before.
00:32:16It may sound very un-Australian, but I've actually never eaten a chicken parmi.
00:32:21Whoa, whoa, whoa.
00:32:23This is a lie.
00:32:26That's another bombshell.
00:32:27It's completely true.
00:32:30Are you even Australian if you've never had a parmi?
00:32:33Jane, have you ever had a parmi?
00:32:36Nah, never.
00:32:37What?
00:32:39No.
00:32:40Wow, okay.
00:32:42We could not count how many chicken parmi's we've had.
00:32:45When we first arrived here in Australia, we used to work in a schnitzel shop.
00:32:50We used to eat chicken parmi almost every single day.
00:32:54So if someone was coming to Australia for a typical Aussie pub meal, would you not say have a parmi?
00:33:01No, I would never say that.
00:33:04Why?
00:33:05Is it a thing?
00:33:06Sure.
00:33:06Yeah.
00:33:07I feel like that's Aussie.
00:33:09So even though we haven't had a parmi before, we've seen people eating a parmi in front of us, and
00:33:15we've seen some people enjoy it.
00:33:16So, yeah.
00:33:18To slather something in a tomato sauce with cheese and ham is not my thing, really.
00:33:24How do they know what Australian-style food is if they're not eating it?
00:33:28If you just get a parmi.
00:33:30We've got Java.
00:33:31We're home-cooked, so we're forgetting that part here a little bit.
00:33:34We're like, this is stuff that we would home-cook.
00:33:37Alicia, what you've just said is correct.
00:33:40It's in the title, My Kitchen Rules.
00:33:43Yeah.
00:33:44I'm excited for this menu.
00:33:46What is your ideal parmi?
00:33:48What makes a good one?
00:33:50Well, it's going to have, it's, well, either has the, um, is it the Napoleon?
00:33:54Napoli sort of sauce.
00:33:56Yeah, we're doing ice cream on the top.
00:33:59What is Napoleon sauce?
00:34:00What is Napoleon sauce?
00:34:05I don't know what it is.
00:34:07I don't know all these finessing, magical herbs I've never heard of.
00:34:10I don't need to know all fancy, extra little dancey things.
00:34:13I'm no chef.
00:34:14I don't know what that stuff is.
00:34:15Yeah, I don't know what the gongchania is.
00:34:16I'm not even going to give it a wang.
00:34:18Gonchania.
00:34:19Gonjangjang.
00:34:21I don't know what that is.
00:34:25The Korean red pepper paste.
00:34:29So, no Napoleon sauce.
00:34:33Oh my god, I'm just not here for it.
00:34:36The fact that everyone just thinks you have no idea what everyone's talking about or what's on a menu.
00:34:39It's not a great feeling and I'm over it.
00:34:41And I'm pissed.
00:34:45Angus, that chicken is cooked.
00:34:47It's cooked.
00:34:47I'll blow towards them on the plate, yeah?
00:34:49Yes, that'll be great.
00:34:50For the main, we've got this nice, big, beautiful, moist, golden, crispy chicken breast.
00:34:55That's going to just make that cheese nice and umami.
00:34:58I'm having the chicken.
00:35:00I think it'd be really nice and moist all the way through.
00:35:02Are you happy for me to start plating coleslaw?
00:35:04Yes, I am, mate.
00:35:05We've got our rustic little green apple slaw.
00:35:07And it's going to be this sweetness, acid, savoury, juicy bite.
00:35:12And we just need to make those fried enoki mushrooms as our chips.
00:35:16This is do or die.
00:35:17No mistakes now, Simon.
00:35:19Every chicken parmi comes with fries, right?
00:35:22So we've got enoki mushrooms this time.
00:35:24We want them to be crispy and crunchy.
00:35:27What's happening over there, Simon?
00:35:30They're not frying.
00:35:33It's not going to be good?
00:35:34No.
00:35:35So there's a select bunch that are not really coming out
00:35:38because they're waterlogged.
00:35:40Yeah, that's where they're coming at us.
00:35:42Is there still more prepped?
00:35:44Yeah, there's still some prepped.
00:35:45All right.
00:35:46Just a small one.
00:35:47Just a small one.
00:35:49It's not frying.
00:35:50We're in a competition,
00:35:51and time is not something that we have.
00:35:54This chicken needs to go out now.
00:35:56And because that chicken had come out of the oven
00:35:57and it was nice and hot,
00:35:58it's still internally cooking.
00:36:00So now we're risking overcooked chicken and no fries.
00:36:03What do you think?
00:36:04Is there a solution?
00:36:05I just can't believe how much pressure there is.
00:36:07One little slip and it can all go wrong.
00:36:10This has got me really tilted.
00:36:18At the second instant restaurant,
00:36:21Angus and Simon's crispy fried sides are fast becoming a giant flop.
00:36:27They're not frying.
00:36:29Yeah, that's where they're coming at us.
00:36:31They're floppy.
00:36:33These enoki mushrooms.
00:36:34We want them to be crispy and crunchy, but they're waterlogged.
00:36:39This chicken needs to go out now.
00:36:42If we redo these mushrooms with delay, I'm worried that the chicken is going to start to overcook.
00:36:48Are you going to be able to save them?
00:36:49Yeah.
00:36:49Is there going to be enough good ones to get by?
00:36:52I'm going to have to work some magic.
00:36:58We've been to some pretty awesome places.
00:37:00Favourite city in the whole world is Palermo in Sicily.
00:37:03We've been there twice in the last couple of years,
00:37:06but for an extended period of time.
00:37:08We love Florence.
00:37:10We love Florence.
00:37:12And then the Greek islands, of course, obviously.
00:37:14Mykonos in particular, although it's become a lot busier now in the last few years.
00:37:18That must be really nice.
00:37:19Yeah.
00:37:21And Sicily is incredible.
00:37:23Have you been to Sicily before?
00:37:25No.
00:37:25Well, we've done this and we've been here and we do this.
00:37:28Me and Dee didn't have that sort of lifestyle.
00:37:30We grew up real.
00:37:31We grew up a bit rougher.
00:37:32Actually, Tarmina in Sicily.
00:37:34Did you like Tarmina?
00:37:36Love Tarmina.
00:37:37We travel and guess what?
00:37:39I love Bali.
00:37:42I think the thing is when you're travelling, you just have to try everything.
00:37:45What you're exposed to expands your mind.
00:37:47Do you think then if you're not as exposed to a whole range of flavours and cuisines,
00:37:53that you have a less developed palate?
00:37:55I do. I do think that.
00:37:58100%.
00:37:59It's probably the biggest driver.
00:38:03The more you see the taste, the more you're educated about what you're eating.
00:38:05I feel like there's lots of foods though that are still from cultures that are around where we are,
00:38:10even if we haven't travelled.
00:38:11Like, I haven't travelled to all these places and I don't believe that that's held me back from being able
00:38:16to try different foods.
00:38:18Unfortunately, because they haven't travelled, they don't understand that you actually do need to travel to grow your knowledge.
00:38:29Alright, last push.
00:38:31How many have we got left to play?
00:38:32We've got five left to play.
00:38:33I'm used to pressure.
00:38:35In fact, sometimes you have to carry the coffin.
00:38:37I'm wearing my three-piece suit.
00:38:39I'm sweating the house down.
00:38:40My hands are getting slippery.
00:38:41You sweat without a three-piece suit.
00:38:43But do you think I'm going to let someone's granddad slip out of my hands and onto the floor?
00:38:47No.
00:38:47You've got to have faith.
00:38:49We've just done the best we can with what's happened in the kitchen tonight.
00:38:53The best thing about doing this with Simon is I think we don't lose our cool.
00:38:56Well, we're going to split this into three, mate.
00:38:58That one's not ideal.
00:39:00It's not, but it's the best we can actually serve up at the moment.
00:39:04We're just going to have to cop it.
00:39:05I know some of these mushrooms aren't looking too good.
00:39:08It was a lot harder to get the crisp on some of these enoki fries.
00:39:12But at this point, we've just got to get them out.
00:39:14Because if that chicken overcooked, it's a fail.
00:39:17This will be our last one.
00:39:20Okay.
00:39:21I knew we at least had two really good ones for Colin and Manu.
00:39:25So that made me feel a little bit better.
00:39:26That helped me.
00:39:27Yeah.
00:39:28That's what I want to serve to Colin and Manu.
00:39:29Are you happy with that?
00:39:30I think that looks great.
00:39:31Beautiful.
00:39:31I'll take this one for Colin.
00:39:32Sure.
00:39:32And I'll take this to the meat, just like last one.
00:39:34Beautiful.
00:39:34Thanks, mate.
00:39:34Beautiful.
00:39:35Let's go, mate.
00:39:36Nice.
00:39:37I'm hoping the chicken is still moist, but at this stage, I don't really know.
00:39:54Mains are now served.
00:40:03That's me coming.
00:40:04That's right.
00:40:05Oh, sorry.
00:40:05Oh, my God.
00:40:05Yum.
00:40:06Thank you so much.
00:40:07That's good.
00:40:07I know.
00:40:08I'm so excited to dig in.
00:40:09Big palmy.
00:40:11How are you ladies?
00:40:11Thank you so much.
00:40:13How are you?
00:40:14It's all big.
00:40:15This is just a massive chicken breast, the size of my fist.
00:40:20Thank you so much.
00:40:21What's going on here?
00:40:22Oh, sorry.
00:40:23Sorry.
00:40:24Sorry.
00:40:27The presentation, it wasn't very elegant.
00:40:30There also wasn't much goji jang, and the enoki mushroom on my plate was quite soggy.
00:40:36Hmm.
00:40:58Seeing the judges eat our main course, I was relieved that we got the dish out.
00:41:06But I'm still very worried about the chicken, because if that chicken overcooked, it's ruined.
00:41:12And some of these enoki fries, some of them end up a bit slobby.
00:41:19Coming up, around the table, the sides are drawn.
00:41:24Are you a grumpy, Alicia?
00:41:26Don't even.
00:41:27Is there like a drama?
00:41:29No drama for me.
00:41:30I'm a strong woman.
00:41:32I stand up for myself.
00:41:33Everyone's looking at her like, oh, poor Tiffany.
00:41:37And tensions boil over.
00:41:40Australia, I'm a real cook.
00:41:41I'm being made to look like an absolute idiot.
00:41:43Great.
00:41:44I'm just done with it.
00:41:46That's the first of 2026.
00:41:53After a disappointing entree and some kitchen chaos, best mates Angus and Simon have served
00:42:00their main dish.
00:42:01Goji jang chicken parmi with enoki fries and green apple slaw.
00:42:06At this point, we're not feeling great.
00:42:10I know that some of our mains are better than others.
00:42:13And the enoki fries, they're a little bit soggy.
00:42:16I'm hoping the chicken is still moist inside.
00:42:20But at this stage, I don't really know.
00:42:24Thank you, boys.
00:42:29Bon appetit.
00:42:40What are them?
00:42:42It's so much chicken.
00:42:44Let's cook well.
00:42:46What do you think?
00:42:47Exactly.
00:42:51All right.
00:42:53Felicia.
00:42:53One second.
00:42:55Yeah.
00:43:00It's a thick piece of chicken, let me tell you that.
00:43:02But it was quite succulent, if you will.
00:43:06It was good.
00:43:08I actually like the enoki mushroom.
00:43:10It actually is seasoned well.
00:43:12And then the batter is light and airy.
00:43:15The mushroom, mine still had the roots attached to it, which was a bit gross.
00:43:21The slaw was a bit rustically cut, a bit sloppy.
00:43:26Just could have been executed better.
00:43:30My enoki mushrooms were crispy, which was great.
00:43:33And they're actually really tasty.
00:43:34It's really well cooked.
00:43:35Like, it's still super juicy and it's such a thick cut of chicken.
00:43:38That's really impressive.
00:43:40Yeah, mine was cooked perfectly fine.
00:43:41It was nice.
00:43:42It was yum.
00:43:44The slaw was missing a bit of punch, like zing.
00:43:46There wasn't that, like, acid or vinegar in the slaw that I normally get.
00:43:52I think you said acid.
00:43:55Acid.
00:43:56I'm very thrown by that comment.
00:44:00Acid on a salad.
00:44:01Are you wanting to burn your whole intestines?
00:44:03Are we looking for the word acidic here or am I going with the wrong one here?
00:44:07Well, acid, it is an ingredient.
00:44:10Like, it needs more acid.
00:44:13Acid to me is something I'd pour down a drain to clear out the fog spots.
00:44:18Hey, you know what?
00:44:19You can say the word acid.
00:44:20In fact, it is not incorrect.
00:44:22I was just picking it up because if it was thrown at me, it would have been picked up from,
00:44:26like, you know, someone would have said, oh, you said it funny.
00:44:28Is there, like, a drama over acid here?
00:44:31No drama from me.
00:44:32No drama from me.
00:44:35But if it was me, it would have been thrown at being like, is that the word to you?
00:44:41Don't push me because I am close to the edge.
00:44:44We've been made to seem like we're pretty much idiots.
00:44:47People think we just have no idea what we're talking about.
00:44:50If I'd said it, I'd be picked up on it in a second.
00:45:01Gentlemen, a foreman calls you serve this gojujang chicken parmi with enoki fries and green apple slaw.
00:45:11The chicken was cooked perfectly.
00:45:13It was really, really juicy.
00:45:15Cheese oozing out, melting on top with a beautiful crunch.
00:45:19I'm really enjoying the ingredients that you're trying to play with.
00:45:23You know, you've got things like kimchi that can slap in the face, gojujang slap in the face.
00:45:28That gojujang has got such an amazing, strong flavour that it was missing a little on that plate.
00:45:37If you're going to put it on the menu, just be bold with it, just don't be shy.
00:45:44The slaw, I think that was an afterthought.
00:45:47Like if it's a green apple slaw, there should be more green apple.
00:45:49I used to do a similar dish and I used to do the apple.
00:45:54And I used to slice it in thicker rounds for the acid of the apple.
00:46:00So when you could get the, that sort of cleans your palate.
00:46:04Oh, when Colin decides to use acid in his feedback, I'm absolutely fuming.
00:46:14Listen, there's one more course to go.
00:46:16I believe in your cuisine.
00:46:19Just don't hold back.
00:46:21Thanks guys.
00:46:27All right, Simon.
00:46:28Honesty.
00:46:29I'm not going to say we've got lead off lights, but you know what?
00:46:34I thought they could have given us, you know, a fair scolding.
00:46:37I'm still feeling energised to finish this night off on a great note.
00:46:40Yeah.
00:46:41Look, I think it's that last ditch effort.
00:46:43We've got one thing left to do.
00:46:45We know that we can do this one really, really well.
00:46:48We're going to have to reset here.
00:46:49I think we're needing a big chest bump.
00:46:52Come on, mate.
00:46:53Great stuff.
00:46:53Ooh.
00:46:55Ooh.
00:46:56Come on.
00:46:57Okay, concentrate.
00:46:58Head in the game.
00:46:59Focus on our dessert and get it done.
00:47:01Right.
00:47:02Simon, you're going to look after the butterscotch sauce.
00:47:05I'm just going to get onto the sesame snap.
00:47:06For dessert tonight, we're making a coconut panna cotta
00:47:08with a sesame snap and a butterscotch sauce.
00:47:11I've got the panna cotas in the fridge to set.
00:47:15I'm going to start caramelising the sugar for the sesame snap.
00:47:19I know we haven't had everything gone our way,
00:47:22but if we nail this dessert,
00:47:23we're still in for a shot of a decent score.
00:47:25Yep.
00:47:26Don't know if we're going to knock the girls off, but...
00:47:28Mid-60s?
00:47:29We've actually taken a few hits to the body
00:47:31and maybe a couple to the face,
00:47:34but we're still standing
00:47:35and we're going to take it the full nine rounds.
00:47:38The funny thing is, is when we go out there,
00:47:40the feeling seems to be the guests are having a great time.
00:47:42Yeah.
00:47:43I think the guests are having a great time tonight.
00:47:55Are you grumpy Alicia?
00:47:58Don't even.
00:47:59What's up?
00:48:00Oh, nothing.
00:48:04No, I pull someone up on something
00:48:06when I've had shit thrown like the whole time about things that...
00:48:10Can I do?
00:48:11Or can I pronounce?
00:48:12And then you still back it up with the acid.
00:48:15The reason I put it in there was to show you how it's used.
00:48:18It wasn't a dig at you.
00:48:21I've been made to look like an absolute idiot.
00:48:23I'm just done with it.
00:48:24I'm absolutely done.
00:48:27Are we breaking open?
00:48:35That's the first of 2026.
00:48:41Drama walkout.
00:48:42Where is she?
00:48:45Yeah.
00:48:46Oh dear.
00:48:48I have to cop it the whole way through.
00:48:49I pick one person up for something
00:48:51and then I'm still slammed there looking like an idiot.
00:48:54But I'm f***ing over it.
00:48:56Someone get a bag.
00:48:58Come on.
00:48:59I'm definitely a breaking point.
00:49:01I'm ready to just lose it.
00:49:03I'm absolutely boiling over.
00:49:09At Angus and Simon's Instant Restaurant,
00:49:13chaos has been unleashed
00:49:16over a single word.
00:49:19I will never use acid in any of my reviews anymore.
00:49:24I have to cop it the whole way through.
00:49:25I pick one person up for something
00:49:27and then I'm still slammed there looking like an idiot.
00:49:30I'm sitting next to the door.
00:49:32I can hear screaming.
00:49:32Is it screaming?
00:49:34Or do they just have very loud voices?
00:49:38I'll go and see what the problem is, right?
00:49:40Exactly.
00:49:41I wish I had a big laundry top of popcorn.
00:49:45And I'd just be there eating it.
00:49:48Here he comes.
00:49:49You don't hate me.
00:49:50Yes, we do, bro.
00:49:52Oh, I am fuming.
00:49:53It's a word.
00:49:55Don't back it up like that.
00:49:56Just go with whatever.
00:49:57I'm not taking sides.
00:49:58That's it.
00:49:58I'm not taking sides.
00:49:59Oh, it looks like it.
00:50:00I definitely have to say that I was surprised
00:50:02that Colin came out.
00:50:03That was appreciated.
00:50:04All right.
00:50:04See you later.
00:50:06I'm just so done with us being put onto the spot
00:50:09and just having to take it.
00:50:11She's sitting there and everyone's looking at her like,
00:50:13no, poor Tiffany.
00:50:17Poor Tiffany.
00:50:19Tiffany.
00:50:20Tiffany, how do you feel?
00:50:22Do you feel like it was directed to you?
00:50:24What do you think?
00:50:25It's a real shock.
00:50:26It was really upsetting.
00:50:28Like, it was really confronting as well.
00:50:30Yeah, it's not called for.
00:50:33I'm just not...
00:50:34Used to that?
00:50:35No, of course I'm not used to that.
00:50:37I'm a strong woman.
00:50:38I stand up for myself.
00:50:39If I was incorrect, I would have gone, yeah, my bad.
00:50:42I don't want to fit into it.
00:50:44I just didn't think that it needed rebuttal, basically.
00:50:48The thing is, I don't care about what I said
00:50:52in picking someone up.
00:50:53I'll take it.
00:50:53Australia, I'm a real cook.
00:50:55I don't know your special herbs.
00:50:57Do I know how to cook?
00:50:58Yes, I can homestyle cook for you.
00:51:00I pull one person up on something that they said
00:51:02that would have been pulled on me being like,
00:51:03oh, is acid going in salad or is it acidic?
00:51:06That exit is not going to be the last for us.
00:51:08I'm not going to show that we're going to give up that easy.
00:51:10We're ready to put our food on the plate
00:51:12and show them what we're actually made of
00:51:13and we can cook.
00:51:15Surprise!
00:51:18Yeah, I thought Campati would be boring without me
00:51:20so I decided to come back.
00:51:21Welcome back.
00:51:23Don't worry about this guy behind me.
00:51:25I've been working with Colleen side by side
00:51:27for about ten years,
00:51:29so about six to eight months a year together.
00:51:32I get that he can be quite annoying at times.
00:51:37I also spend eight months of the year with you.
00:51:40Yeah.
00:51:40That's not, I'm not the problem here.
00:51:45Look, we're here to have fun
00:51:47and that poor dinner party without us for that time,
00:51:49oh, that must have been sad.
00:51:50I tell you, sad, sad, sad.
00:51:55Just taste a little bit of this caramel for the sesame snap.
00:52:01It's burnt the shit out of my tongue.
00:52:03It's really hot.
00:52:03Yeah.
00:52:04Calvary, it's wrong.
00:52:06Jesus.
00:52:07I just said, taste this.
00:52:09Actual lava on your tongue.
00:52:11Um, you know, not good.
00:52:13All right, let's just get it all out on the plane here.
00:52:17For dessert, we've got the coconut panna cotta
00:52:19with a sesame snap and a butterscotch sauce.
00:52:22That can just go off to the side now.
00:52:23Yeah.
00:52:23We'll break that apart as we need it.
00:52:25I'm just going to test one of these panna cotta
00:52:27to make sure they're set.
00:52:28As I said, if they're not set,
00:52:30let's just forget about all those other steps, all right?
00:52:33Because it's really not going to make a difference.
00:52:35Tonight has been pretty disappointing
00:52:36from a perspective of we are playing to win
00:52:39and we want to continue to make good food.
00:52:41This is my new method.
00:52:42What do you think about this?
00:52:44I just read about it the other night.
00:52:47I heard a noise.
00:52:48Oh wait, it's not bad.
00:52:49It works.
00:52:51They're supposed to have a really smooth texture.
00:52:53It looked like a chihuahua had been nibbling at it.
00:52:56Looks good.
00:52:57Does it taste good?
00:52:58Let's have a go.
00:52:59All right.
00:53:00When I taste, I'm looking for that coconut in the panna cotta.
00:53:05Oh, it's nice.
00:53:06The coconut flavour is there.
00:53:08It's not as prominent, maybe,
00:53:09as we would have originally liked it,
00:53:11but it's all starting to shape up nicely.
00:53:15All right.
00:53:15Let's talk about dessert, shall we?
00:53:17I actually really like panna cotta.
00:53:18I do.
00:53:19Relatively easy.
00:53:20Hopefully it's not drenched in the butterscotch.
00:53:22Yeah, it's going to be sweet on sweet.
00:53:24No, I'm excited about the dessert,
00:53:26and I think just load on the butterscotch sauce, personally.
00:53:35We're just getting these in the hot water bath.
00:53:37It should just melt some of that gelatin and loosen it up.
00:53:40It's really make or break now for this dessert.
00:53:43It needs to be a winner.
00:53:45That's a million times better.
00:53:46That's a million times better.
00:53:48I can't actually describe how nice it was to see them.
00:53:52You hear this little pop, and you know that it's all good.
00:53:56I'll tell you what, Angus.
00:53:57I'm really relieved at how these panna cottas have turned out.
00:53:59We've got our panna cotta on the plate.
00:54:01We've got the sesame snap.
00:54:03We've got the butterscotch sauce and the desiccated coconut on top.
00:54:07This could be triumphant.
00:54:08It could be triumphant, mate.
00:54:10The dessert's all we're thinking about now,
00:54:11so it needs to be perfect.
00:54:13Now, I need to do my very, very special, special touch.
00:54:18I'm just creating something a little bit special for a special lady.
00:54:21Do you have any ideas who that might be?
00:54:23I think I might have a pretty good idea.
00:54:24Does it start with a D?
00:54:25It starts with a D.
00:54:27Ends with an A.
00:54:28Sometimes, you know, actions speak louder than words.
00:54:30Maybe the love part helps us over the line there a little bit.
00:54:33I think it looks really appetising, and hopefully everybody likes it.
00:54:37I think they will.
00:54:38We've got our judges here.
00:54:40Have you got one for Colin?
00:54:41I'm liking this one.
00:54:41I'm going to take this one for Colin.
00:54:42Brilliant.
00:54:43I'll take this one for me.
00:54:43Beautiful.
00:54:44Okay, here we go, mate.
00:54:45All right, let's go.
00:54:58Dessert is served.
00:55:06A heart for you.
00:55:09Oh, the coconut.
00:55:11Aww.
00:55:12Is he in love?
00:55:14Woo!
00:55:16Is there going to be a romance?
00:55:18I doubt it.
00:55:21Look, really for us, this is a pinnacle moment.
00:55:23We've had the entree come out.
00:55:25We thought it was going to land a certain way, and it didn't.
00:55:27We knew the mains were not going to land the way that we'd sort of envisaged and practised.
00:55:31If this dessert is a failure, I think it'll be last orders for us.
00:55:41In Adelaide, Angus and Simon have just served their coconut panna cotta dessert, praying it isn't dead on arrival.
00:55:49I'm still a bit nervous from how things have gone tonight, but I feel like there is a lot to
00:55:57like in this dessert.
00:56:00They're looking great.
00:56:02We know they taste good.
00:56:04We're hoping that everyone feels the same way too.
00:56:09Thank you, James.
00:56:10Take a break.
00:56:11We'll call you back shortly.
00:56:15Bon appetit.
00:56:33The panna cotta is really tasty.
00:56:36It's lacking a little bit of coconut.
00:56:38Overall, I think it's a really nice dish.
00:56:42Yeah.
00:56:46What are you thinking?
00:56:48I mean, you know, desserts are not really our thing.
00:56:53I'm impressed.
00:56:58You should hate him.
00:57:02Deanne, you better like this dessert because you've got a love heart on yours.
00:57:06I did.
00:57:06I've got extra coconut heart.
00:57:08No, actually.
00:57:09Who's this from?
00:57:10Angus or Simon?
00:57:11Simon.
00:57:12The single one.
00:57:14Can you imagine?
00:57:16Two single people with nothing in common at all.
00:57:20Love will conquer all.
00:57:21Love is blossoming.
00:57:23Anyway, enough about that.
00:57:24Let's talk about the dessert.
00:57:25Actually, I've never had it and I actually really enjoyed it.
00:57:28I love sweet food and stuff like that.
00:57:30I love sweets.
00:57:31I thought it was great.
00:57:32I agree.
00:57:33I actually liked all the sweetness.
00:57:35I think the panna cotta itself is set really well.
00:57:39I love a sweet dessert.
00:57:41The panna cotta is probably a touch firm, but I actually really liked it all together.
00:57:45I think I've done a great job.
00:57:47The panna cotta is perfect.
00:57:50The toasted coconuts there I really love.
00:57:52Overall, if you try everything together in one bite, it's actually nice.
00:57:56So, you like the entree.
00:57:58Yeah.
00:58:00Okay with the mains and great dessert.
00:58:02Yeah.
00:58:03Good dessert, yeah.
00:58:04It is a simple dish, but they have executed it well.
00:58:07Yeah.
00:58:08I thought it looked beautiful, but all the three different components kind of tasted the same.
00:58:15And there was no point of difference palate-wise.
00:58:18So, I would have loved something a little bit zingy at the end just to lift it.
00:58:22So, who's ahead for you?
00:58:24The boys are ahead, but it's so marginal.
00:58:32With all three courses complete, it's time for each team to score Angus and Simon's Instant Restaurant out of 10.
00:58:43Overall, the night was good, minus a bit of drama.
00:58:48Someone had to stomp out of the pub.
00:58:50So, for entree, they gave us...
00:58:53Wagyu sausage roll.
00:58:54Wagyu sausage roll with kimchi.
00:58:56And rice onion.
00:58:57Well, I think everyone would agree that the Wagyu was a bit dry.
00:59:01But, the positive was the pastry.
00:59:03The pastry, they did a pretty good job.
00:59:05I actually really liked their entree.
00:59:08For main, we had the palmies.
00:59:10Yep.
00:59:10Good old classic pub palmy.
00:59:12Yeah, I mean...
00:59:12Can't go wrong.
00:59:13I thought the palmy was just a little bit too thick, and the slaw there was just no love.
00:59:17Yep.
00:59:17It was an ugly looking slaw.
00:59:19Yeah, sure.
00:59:19And then, dessert was the panna cotta.
00:59:22Yeah.
00:59:23But that was their best dish for the night.
00:59:24100%.
00:59:24Yeah.
00:59:25Really nice.
00:59:26Really tasty.
00:59:26Maybe a tad firm.
00:59:27Yep.
00:59:28But really...
00:59:28Overall, really yummy.
00:59:29I've never had it, so it was great.
00:59:31The wobble.
00:59:31The jiggle.
00:59:33I think it was stunning.
00:59:34I also got a heart on one, so...
00:59:36I think there's love in the air.
00:59:37The sweet on the sweet, I think it was perfect.
00:59:39Dessert, I found, too sweet.
00:59:43And not coconut enough.
00:59:45Unfortunately for me, I thought the flavours were all really quite similar.
00:59:48It was all toasted this and sesame that.
00:59:52So what are we thinking for our score?
00:59:55Mmm...
00:59:55Eight.
00:59:56Perfect.
00:59:57So, yeah, we've come to our decision.
00:59:58I think a six.
00:59:59I would agree.
01:00:00Six is right for me.
01:00:01Great.
01:00:01Seven.
01:00:02I think so.
01:00:03Yep.
01:00:04Yep.
01:00:05I'm thinking six.
01:00:07I'm thinking exactly the same thing.
01:00:08How do you feel about an overall six?
01:00:11A six?
01:00:11I agree.
01:00:12Six, 100%.
01:00:17We did try our best.
01:00:19We left everything out there.
01:00:20And I think the food we produced was pretty good and tasty.
01:00:24Let's go.
01:00:26But a lot would have to go right with the scoring tonight for us to beat Kristen and Lucy.
01:00:31I think it's still possible.
01:00:33We think we deserve to be here.
01:00:35And we really want to be here.
01:00:45We'll be here.
01:00:48And we'll be here.
01:00:48And now we have to go right with it.
01:00:52We'll be here.
01:00:54It's still possible.
01:00:59We'll be here.
01:01:00at your instant restaurant's last orders.
01:01:03I'm sure you're dying to hear your scores.
01:01:06Not quite.
01:01:08The guest teams have given you a combined score of...
01:01:1733 out of 50.
01:01:20That's one point more than Kristen and Lucy.
01:01:24We're a little nervous about the scores.
01:01:26It is so neck and neck right.
01:01:28It's so close.
01:01:30And now it's our turn, we'll be scoring each dish out of 10.
01:01:34For our entree, he gave us a wagyu, a sausage roll
01:01:37with caramelised onion, chutney and kimchi.
01:01:41I really love the crunch of the pastry.
01:01:44I like the little doughy bit inside.
01:01:47Unfortunately, the mix for me was a little bit dry,
01:01:51a little bit bland, needed a bit more seasoning.
01:01:54I love the consents.
01:01:56The kimchi is a great idea,
01:01:57though I would have put it inside the mince to make it nice and moist.
01:02:02The score I'm giving you for your entree is a six.
01:02:08I score you.
01:02:12Six.
01:02:14A six.
01:02:16It's a good start, means that you're really hitting those notes,
01:02:19and it maybe just hasn't quite come together as a beautiful total dish.
01:02:22So to get a six, we're pretty wrapped.
01:02:24For your main course, gochujang chicken parmi with enoki fries and green apple slaw.
01:02:34Again, great concept, but I was a little bit disappointed in the punch of flavours in there.
01:02:42The enoki fry was okay, but not great.
01:02:48The gochujang chicken should have been a lot more spiciness, more sweetness,
01:02:52more of it, basically.
01:02:53I think you're a bit shy with that.
01:02:55Chicken was moist.
01:02:56It was perfectly moist.
01:02:58It was huge, so I would sort of work on the portion sizes.
01:03:02I think the slaw was the letdown, and that was the secondary thought.
01:03:07I score you a six.
01:03:11The score I'm giving you is a six.
01:03:16Two sixes.
01:03:17We're falling behind.
01:03:18Our hopes are definitely not dashed.
01:03:20I think the boys are slightly behind us at this point in time.
01:03:25For dessert, coconut panna cotta with sesame snap and a bit of scotch sauce.
01:03:35I thought the flavour of the panna cotta was absolutely delicious.
01:03:39It's got a beautiful creaminess and silkiness to it.
01:03:43Yeah, the coconut lends itself really well to a panna cotta.
01:03:46I like the shaved, roasted coconut on top.
01:03:49The sesame seed snap, I think it was a little bit too sugary.
01:03:55I maybe would have hit it with double the amount of sesame and maybe a couple of black sesame in
01:04:00there,
01:04:00because there's a lot of sugar going on here.
01:04:02And your butterscotch sauce was, you know, a bit of salt in there or a bit of acidity in there
01:04:07would have lifted that.
01:04:08But overall, it tasted quite nice.
01:04:11The score I'm giving you for your dessert is a seven.
01:04:18Very, very relieving to see that seven.
01:04:21We'll take that as our big win.
01:04:23For your dessert tonight, I score you a six.
01:04:28Angus, Angus and Simon, that gives you a grand total score of 70.
01:04:34I think we're really proud of 70.
01:04:36To be so close to Christian and Lucy, I'm really happy with.
01:04:40Of course, I'd love to be one above them,
01:04:42but I have a feeling that the teams are going to be doing worse than that when they find out
01:04:47how hard it is in the kitchen.
01:04:48Christian and Lucy, I've seen the little squeeze of the leg there.
01:04:52You two are safe.
01:04:53Very relieved.
01:04:54And very happy for the boys.
01:04:56Yeah, you guys should give yourselves a pat on the back.
01:04:59With their score of 70, Angus and Simon are just two points behind Christian and Lucy,
01:05:05who remain at the top of the leaderboard.
01:05:08There are four more instant restaurants in this round.
01:05:13Will you be on the bottom, and will the ladies still be on the top after the next cook?
01:05:20Where are we going?
01:05:21Well, actually, we're not actually going that far, Courtney and Alf.
01:05:24Oh, just a taxi away, is it?
01:05:26A taxi away.
01:05:28Alicia and Deanne.
01:05:31What are you expecting from that?
01:05:35A quiet table to start with.
01:05:37Sure, sure.
01:05:38Can you bring the flavour?
01:05:39Yes.
01:05:40We'll give it our best.
01:05:40We can't wait.
01:05:42We cannot wait.
01:05:44We can't wait to show us what we've actually got.
01:05:47Good luck, ladies.
01:05:49Gents, thank you.
01:05:50Bye.
01:05:50See you in the next one.
01:05:51Missed you already.
01:05:52I feel like we need to brace ourselves for this instant restaurant.
01:05:57Chaotic, here we come.
01:05:59This is going to be a wild ride.
01:06:03Next time.
01:06:04You know, we're not just here for a pretty face.
01:06:08Alicia and Deanne finally get to make the competition.
01:06:11I'm not super excited about it.
01:06:14They've got their work cut out for them.
01:06:15Eat their words.
01:06:17I'm excited to shut up some of the day wood.
01:06:20But.
01:06:21Okay.
01:06:22Will their chaotic kitchen.
01:06:24I'm feeling stressed.
01:06:26Send their ambitions up in smoke.
01:06:29Everything's burning.
01:06:30Are we smoke a lot?
01:06:31Smoke a lot.
01:06:33Okay.
01:06:36Fun.
01:06:37Fun.
01:06:37We can give things and we can take things.
01:06:39But things still break us.
01:06:41We just need to shake it off, babe.
01:06:43This is us.
01:06:44When do we ever give up, doll?
01:06:46Or can they turn the tables.
01:06:48You can't plate on something like that and know what you're doing.
01:06:53And serve up some humble pie.
01:06:56I am stressing.
01:06:58The heart is racing.
01:07:00Maybe have we proved the guess right?
01:07:04Every flavor for me worked together.
01:07:09Oh, my God.
01:07:11Home style cooking can take out this competition.