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00:00:00This is it.
00:00:02The instant restaurant all of Australia's been waiting for.
00:00:08I'm a food stylist.
00:00:10Because the last team left to cook.
00:00:13The food to date for us.
00:00:15Middle of the road.
00:00:16You can't plate on something like that and know what you're doing.
00:00:21We do have a high standard.
00:00:24Have sent expectations.
00:00:26Yeah, I didn't really like it. It wasn't a win for me.
00:00:28Into the stratosphere.
00:00:31I'm aiming for 90.
00:00:33Do we want to win or do we deserve to win?
00:00:35That's the question.
00:00:37They really need to put their money where their mouth is tonight.
00:00:40Welcome to our house.
00:00:42You're not eating here tonight.
00:00:44We're putting on our Sunday best.
00:00:47We're eating inside a church.
00:00:50As New South Wales stylish foodies, Jane and Shane.
00:00:54We're here to up the ante.
00:00:56We're aiming to be on the top of the ladder by the end of the night.
00:00:58Are looking to teach the competition a lesson in taste.
00:01:03We're not here to cook a chicken chitzel, you know?
00:01:06You guys are presenting something beautiful.
00:01:09But the technique was wrong.
00:01:11Yeah, I don't agree with you there, mate.
00:01:13I'm not 100% on board with that.
00:01:14While Alicia and Deanne pray for a miracle.
00:01:18I would love for Jane and Shane to really just plot.
00:01:22The dish you'll never believe.
00:01:24It's controversial, but people are not going to forget it.
00:01:27Will shock the table.
00:01:29To the core.
00:01:32What is that?
00:01:35At the end of the night, one team will be sent packing from the competition.
00:01:41I'm starting to get a little nervous now.
00:01:43I'm not ready to go home.
00:01:44I'm sorry to say.
00:01:47You have been eliminated from my kitchen rules.
00:02:03Tonight, we're in New South Wales' beautiful Blue Mountains.
00:02:08For the final instant restaurant of the round.
00:02:13Where stylish foodies Jane and Shane are getting ready to host a very classy instant restaurant.
00:02:21I think we might start with the draping.
00:02:24Because the space in here has such scope for drama.
00:02:28So we're excited for our first cook tonight.
00:02:31I'm most looking forward to people walking into our space and understanding who we are as people.
00:02:37I'm thinking the sign would be great here.
00:02:39The name for our instant restaurant today is List House.
00:02:43A list is super important to me.
00:02:45Every day I wake up first thing in the morning.
00:02:47I write down a list of things that I want to accomplish.
00:02:50That's why we've called this space The List House.
00:02:53And the concept is considered refined elegance.
00:02:59So it's lucky that we're next door in the hall, to be honest.
00:03:01We're really fortunate to have next door neighbours in the form of a church.
00:03:05And they've kindly lent us the hall for the evening.
00:03:08It looks quite elegant.
00:03:10So I'm really hoping that the scale of it just adds to the drama and it all comes together.
00:03:17It's got to go that way.
00:03:18That way.
00:03:20Get the rule around.
00:03:22Okay.
00:03:24So, lowest score so far is 68.
00:03:27Alicia and Deanne.
00:03:28Yeah.
00:03:28I don't think that's going to be a problem for us to get ahead of.
00:03:31This is going to be a blockbuster.
00:03:33Jane and Shane are the final ones to cook.
00:03:35They've been banging on their own drum about how great they're going to be.
00:03:38They have talked a huge game.
00:03:41Either it's going to be an absolute catastrophe or it's going to be one of the best cooks we've ever
00:03:45seen.
00:03:46Do you think everyone's going to be a little bit more critical than they may have been so far?
00:03:50Yeah.
00:03:51And bring it on.
00:03:52Jane, she's a food stylist.
00:03:54She's worked with Colin in the past.
00:03:56There's a lot at stake for them.
00:03:57They have really talked up their abilities.
00:04:00Tonight's their night to show us what they can actually do.
00:04:02I cannot tell you how pleased I am to be in the kitchen and not sitting at a table tonight.
00:04:07It's just a lot of mindless banter about nothing in particular.
00:04:11Jane and Shane have definitely made us feel like we are, you know, we've got nothing to bring to the
00:04:16table.
00:04:16Yeah.
00:04:17Is there a target on their back from us?
00:04:19Possibly.
00:04:20I mean, I'm out there just sharpening up my arrow, Dalsey, if you will.
00:04:27Time to hit the chops.
00:04:29Let's go.
00:04:30With the clock ticking down, Jane and Shane have just under four hours.
00:04:36You know, we're in no rush.
00:04:38Our strategy today is really just going to be to do it as calmly as we can.
00:04:42I think we'll be okay.
00:04:44To calmly shop for ingredients and prepare their dishes before the guests arrive.
00:04:52So as far as our score for our Easter Redfield?
00:04:56It's got to be above 86.
00:04:57Yeah.
00:04:58I reckon we're aiming for a 90 tonight.
00:05:00We've always believed that we could get on top of the ladder.
00:05:03So tonight we're aiming for a score of 90.
00:05:05Certainly would like to be the winners at the end of this.
00:05:07Sure.
00:05:07Then we're hoping to use that money to buy a beautiful old palazzo in Italy.
00:05:13We need to up the ante a little bit.
00:05:15I'm feeling confident because we bring a knowledge of food and a background that maybe sets us apart from some
00:05:23of the other people at the table.
00:05:25There's been some decent competition in the last two rounds, but before that we haven't seen anything.
00:05:30We're not here to cook a chicken chitzel, you know?
00:05:33We're here to up the ante.
00:05:35And we're going to just smash it out of the park.
00:05:38I feel very confident.
00:05:39This is the last instant restaurant of the round and probably the most anticipated dinner of the competition.
00:05:47Jane and Shane.
00:05:48She was a stylist.
00:05:49It's going to look superb.
00:05:51She knows an awful lot about food.
00:05:53They've upset a lot of people around the table.
00:05:56And now, tonight, they better deliver.
00:05:58All right, let's see what we've got.
00:06:03Have you got any king crab legs?
00:06:05Have you got anything like that?
00:06:06You got a king crab leg.
00:06:08Ah, beautiful.
00:06:08So for the entree tonight, we are making duck egg swanamushi with king crab and caviar.
00:06:14I'll grab both of those.
00:06:17So the king crab legs are for the entree.
00:06:19They're going to go beautifully with that duck egg custard.
00:06:21Delicious.
00:06:22Yeah, it's so good.
00:06:23Our food is considered.
00:06:24Our food is not fine dining.
00:06:27I thought they said no fine dining, but this is very fine dining.
00:06:30You've got a lot of expensive ingredients on here that you would see in a fine dining restaurant.
00:06:35Oshawanmushi is a savory custard, and it's really like a soft, silky panna cotta.
00:06:42You've got crab.
00:06:44We've got caviar.
00:06:45Is there enough texture there?
00:06:46There's a lot can go wrong with this dish.
00:06:48There's also a lot can go right.
00:06:51Our menu might be a little bit divisive.
00:06:54I would assume that the majority of people wouldn't have tried at least one ingredient on that menu.
00:07:02Okay, so I think we need to get some spices for the master stock, but I've got no problem with
00:07:07divisive because I think it starts conversation.
00:07:10We need five spice powder.
00:07:12Chinese five spice.
00:07:13There we go.
00:07:13So for Maine tonight, we're making master stock pigeon, chilli, cucumber, samphire, with a shallot pancake.
00:07:21I think pigeon is a little bit risky in a competition like this.
00:07:24It's definitely risky, but for us, that's where the excitement sits.
00:07:28Pigeon.
00:07:29Well, well, well.
00:07:31There's heads going.
00:07:33But you know, pigeon, very unforgiving me because it does not have a lot of fat in it.
00:07:37It's a very hard bird to cook.
00:07:41So if you overcook it, you're basically, you're eating that.
00:07:45Yeah, so we need light soy, dark soy.
00:07:49Jane and Shane have talked an enormous game, but Jane seems to know flavour.
00:07:54She loved our food.
00:07:55I'm genuinely excited to try their food.
00:07:58Me too.
00:07:58Hi, how are you?
00:07:59Great.
00:08:00Give you those.
00:08:01Thank you very much.
00:08:02We have no idea what style of food we're getting, so everyone is just ready to be wowed.
00:08:08Thank you so much.
00:08:08See you soon.
00:08:09See you.
00:08:10Good luck.
00:08:11With their shopping done, Jane and Shane now have three hours to prepare their elaborate dishes before the guests arrive.
00:08:20You ready?
00:08:20Let's do it.
00:08:21Hey, let's put some aprons on.
00:08:22I'll do you.
00:08:23Oh.
00:08:24No, I think I'm good.
00:08:26Okay.
00:08:29Putting your aprons on is the point at which things are getting real.
00:08:34But pressure in the kitchen isn't really a big thing for us.
00:08:37Yeah, I don't feel pressure.
00:08:39Okay.
00:08:41What are you going to start with?
00:08:44You need to put the pigeons into the master store for the main course.
00:08:49The main course tonight should really be playing homage to Chinese food.
00:08:53The pigeon is very much styled on a traditional duck pancake type of situation, so very similar flavours.
00:09:02I'm so excited about their little heads.
00:09:05Yeah, a little head on the plate.
00:09:06We went to a restaurant in Sydney that we absolutely love.
00:09:09We had a pigeon dish there.
00:09:10The plate was beautiful.
00:09:13Had his little head sitting there and his feet, and it was just, the drama of it was gorgeous.
00:09:18It's controversial, but people are not going to forget it.
00:09:21They're going to come away going, oh, they were the people that served us the pigeons with the head, and
00:09:27the eyes were open.
00:09:28It was something that we wanted to share, because that's something special.
00:09:34So I'm working on the master stock.
00:09:36That'll infuse the pigeon with some of these beautiful, sort of Asian-style flavours.
00:09:41Cooking our pigeon, there's a whole bunch of steps that we're doing.
00:09:44Firstly, we'll put it into a master stock.
00:09:46Because the pigeon's quite bland, the master stock is everything to infuse them with flavour.
00:09:51The pigeons are in the stock.
00:09:52Tuck in their little toes.
00:09:54Tuck in their little toes.
00:09:55Sleep well, babies.
00:10:02I'm going to start on the tomatoes for the desserts.
00:10:07The dessert, we're making tomato sour.
00:10:09All right, tomato sour is dessert.
00:10:12Listen, the title doesn't say much.
00:10:15Door's wide open on this one.
00:10:16But is it going to be polarising 100%?
00:10:20Definitely banking on.
00:10:21It's going to be sour.
00:10:21So I think it really reflects us as people, because we're not into sweet things at all.
00:10:27I'm most excited for the mascarpone tomato gelato.
00:10:31Do you think anyone's had tomato gelato before?
00:10:33I'd be surprised.
00:10:35Dessert doesn't have to be sweet.
00:10:36It can be savoury, but it can also be delicious.
00:10:39To combine those ingredients for the gelato.
00:10:42This is an idea that came to me literally, I was lying in bed at night time.
00:10:46I was thinking about ingredients, which is what I do.
00:10:48I wrote down a list of ingredients, and a dessert came out of it.
00:10:52Slow down, yeah.
00:10:53I think our dessert shows more creativity than we've seen in the competition today.
00:11:01Oh, wow.
00:11:02It's literally just an essence of tomato.
00:11:06Beautiful.
00:11:07It'll be a tasty dessert.
00:11:09Okay, chuck that in the freezer.
00:11:12So we've got 15 minutes until the guests arrive.
00:11:15So I think let's do put the pigeon into the confit.
00:11:18Confit is the technique of cooking something in a low, heated oil.
00:11:22Yeah, feeling beautiful and tender.
00:11:24Are they?
00:11:25Yeah.
00:11:25That's great.
00:11:26What it does is break down the fat in the meat, and makes everything super tender and super beautiful.
00:11:32I think we put them in the confit for a little bit longer than we have been.
00:11:35Yes, I agree.
00:11:36I think that'd be great.
00:11:38The biggest worry for the main course really is overcooking our pigeon.
00:11:41But getting the pigeons into that confit relatively early, the worst that could happen is that they will just sit
00:11:48there and slowly cook away.
00:11:50It's going to have a great texture to it.
00:11:52It'll be nice and tender.
00:11:53It'll be beautiful.
00:12:04So, last time on the leaderboard, it's our last chance to get off.
00:12:08Okay, it's getting to the real part now.
00:12:10Currently, we're at the bottom of the leaderboard.
00:12:11So, I would love for Jane and Shane to really just flop.
00:12:15Better be 10 out of 10 plates.
00:12:1710 out of 10 food.
00:12:18What do you reckon?
00:12:19Well, I think that's what they'd like.
00:12:21But whether they get that or not might be a second story.
00:12:24What I want to see on the menu tonight is a little bit of humble pie because far out, we
00:12:28all know that they could do with a slice of that.
00:12:31Pressure of the kitchen, it's just, it's real.
00:12:33Jane and Shane have been really, like, brushing that off.
00:12:36We'll see how they handle the pressure.
00:12:40Hey!
00:12:42How are we?
00:12:43Good.
00:12:43Come on.
00:12:44Come on.
00:12:48Is that the door?
00:12:52Was that the door?
00:12:53Oh, okay.
00:12:53Wow.
00:12:54I think that means we've got some visitors.
00:12:55I think that means we've got guests.
00:12:57Yeah.
00:12:58Okay.
00:12:59Are you ready?
00:12:59I think there are some people here to see us.
00:13:01Okay, let's go.
00:13:02Let's open that door.
00:13:06How are you?
00:13:08Good.
00:13:09Welcome to our house.
00:13:10We do have a bit of a curveball for you.
00:13:13You're not eating here tonight.
00:13:15Oh!
00:13:17Straight away, they're like, stop.
00:13:19Does that mean they don't want to welcome us into their home?
00:13:22We're peasants.
00:13:24So follow us.
00:13:25Oh, we must be getting a plane off to their palazzo.
00:13:28Yeah.
00:13:30Ooh!
00:13:31Oh, we're getting...
00:13:33Ooh, this looks interesting.
00:13:37Ooh!
00:13:39We're eating in a church.
00:13:41We're eating inside a church.
00:13:43Ooh!
00:13:45Wow!
00:13:46Ah!
00:13:48Oh!
00:13:49Wow!
00:13:51Maybe we need to pray for some good food.
00:13:54Dear food gods,
00:13:56please let my belly be full
00:13:59and not rumbling
00:14:01and not feel really sicky.
00:14:05Oh, I was expecting a little bit more.
00:14:07A lot more.
00:14:09Got frights and cabbage.
00:14:10Yeah.
00:14:12Is it there?
00:14:13What's it called?
00:14:14Liss.
00:14:14Liss Wals?
00:14:17Siss Wals?
00:14:18Siss Wals?
00:14:20Liss Wals?
00:14:22What's the name of the restaurant, please?
00:14:24Hi, guys.
00:14:25Welcome to our instant restaurant,
00:14:28The List House,
00:14:29which is just really a fancied way of saying list house.
00:14:34For us, words on a list are really, really important.
00:14:37They provide a scaffolding for telling a story,
00:14:39but don't fill in the details.
00:14:41So it makes the process of creativity
00:14:43a little bit more unknown and exciting.
00:14:46So, welcome.
00:14:48I don't really get it.
00:14:49You write lists.
00:14:51What?
00:14:52We've got some cooking to do,
00:14:53so we're going to get back to the kitchen.
00:14:55Now that you're here,
00:14:56it's kind of all gotten a bit real, so...
00:14:58Yes.
00:14:58Yeah, enjoy the pressure.
00:15:00There's no pressure, but, you know.
00:15:01No pressure.
00:15:02Jane and Jane, it's a big game.
00:15:04Let's see what they can bring.
00:15:06Yeah.
00:15:06Should we do a bit of a cheers
00:15:07to the last instant restaurant?
00:15:11But, no, not to our last.
00:15:13That's the chance.
00:15:14Yay!
00:15:16See you later, Jane and Shane.
00:15:17Yeah.
00:15:19They're going to be the last to cook
00:15:21but the first to go home.
00:15:23Do you think they're going to be harsh
00:15:25or do you think they're going to be reasonable?
00:15:27I think they're hopefully going to be both.
00:15:29I think they're going to be harsh.
00:15:30Because I know they're going to be harsh.
00:15:31Yeah.
00:15:32But I'm hoping that they're also reasonable
00:15:34when it comes to actually scoring the dishes.
00:15:37Yeah, I don't know.
00:15:38I don't know.
00:15:39I think they're going to be quite harsh.
00:15:40I feel like there's been a target on my back
00:15:42the entire time.
00:15:43I don't understand it.
00:15:45I don't get it.
00:15:46Do you think, darling,
00:15:47it's going to be the plating
00:15:48or do you think it's going to be everything?
00:15:50Or just an excuse
00:15:52to have a negative opinion on everything?
00:15:55They've got to score honestly
00:15:57with what's on the plate.
00:15:59Once they get the first dish,
00:16:01the entree, out
00:16:02and they see how beautiful that looks,
00:16:05I think that's going to set us up really well
00:16:07for them going well.
00:16:10You can actually make something look great on a plate.
00:16:13Yes.
00:16:13Fortunately, I don't feel like
00:16:14we're surrounded by a good bunch of cooks.
00:16:16I think we've come across
00:16:17one team who have done a really great job,
00:16:20one team who did a middling job,
00:16:21and then a couple of teams
00:16:23who really didn't do that great a job.
00:16:25We have the ability
00:16:27to be on top of the ladder
00:16:28by the end of our cook.
00:16:29Our scorer's still thinking
00:16:30it's starting with a nine?
00:16:33Yeah, I think we've got to aim big.
00:16:36Sure.
00:16:37Or not bother at all.
00:16:41Well, someone does have to leave.
00:16:43That's crazy.
00:16:44Alicia and Deanne,
00:16:45how do you think that Shane and Jane
00:16:46would feel losing to you two?
00:16:47I think they would absolutely hate that.
00:16:51I'm not ready to go home.
00:16:52If we can stay in this competition,
00:16:53I think we've got so much more to offer.
00:16:56We're staying.
00:16:56We're here to stay.
00:16:57How do we think our dear friends,
00:16:59Jane and Shane, will go tonight?
00:17:01I don't think that they have realised
00:17:03the pressure will hit.
00:17:04I feel like we will be seeing tens tonight.
00:17:07We do expect them to bring it.
00:17:09Is anyone going to be very critical
00:17:11on how she does her plating today?
00:17:14100%.
00:17:14Everything.
00:17:15I'm judging every single thing.
00:17:17Can't literally at this stage
00:17:18a dirty mark on the plate if you will.
00:17:21I'm taking two points off.
00:17:22Left, right and centre.
00:17:23Off, off, off, off, off, off.
00:17:24If it comes out
00:17:25and it's anything but really well plated,
00:17:28I'll be surprised.
00:17:30We're expecting them to live up
00:17:31to their own extremely high standards.
00:17:33Jane mentioned that prior
00:17:35to Tiffany and Giancarlo's instant restaurant,
00:17:38that no other instant restaurant
00:17:40brought flavour.
00:17:41Jane and Shane are so confident.
00:17:45I don't think they've seen anyone
00:17:46at the table as a threat.
00:17:48They really need to put their money
00:17:49where their mouth is
00:17:50because their claws will be out tonight.
00:17:53They could have a target on their backs,
00:17:55but I think it's one they have put there
00:17:57fairly and squirly by themselves.
00:17:59100%.
00:18:01Coming up...
00:18:02Can't afford to have even one
00:18:04that's not perfect.
00:18:06Entree is served.
00:18:08Will Jane's plating prowess impress?
00:18:12This presentation alone is 10.
00:18:14It's really beautiful.
00:18:15Definitely feel like you are
00:18:16in a stunning restaurant.
00:18:18We are in trouble.
00:18:19Or is it all just style over substance?
00:18:23Something is very wrong.
00:18:35It's the final instant restaurant
00:18:37of round one
00:18:38and heading to Jane and Shane's
00:18:40Blue Mountains home.
00:18:42The judges are ready to rumble
00:18:44because tonight,
00:18:46one team will be eliminated.
00:18:55Did you hear that?
00:18:56I did.
00:18:58Okay, let's go.
00:19:00Okay.
00:19:02Good evening.
00:19:03How are we?
00:19:04Good evening.
00:19:05How are you doing?
00:19:05I'm well, how are you going?
00:19:06Very good, very good.
00:19:07Hi, darling.
00:19:07Hi, hi.
00:19:08Good to see you.
00:19:08How are you?
00:19:09Let us in, let us in.
00:19:10We cannot let you in.
00:19:11The restaurant's closed.
00:19:12There's no restaurant here tonight.
00:19:14We'll be cooking here
00:19:15and then we have a surprise for you.
00:19:17We're going to take you
00:19:18for a walk down this way.
00:19:19Yeah.
00:19:19So, the ultimate ideal today
00:19:21is to impress Colin and Manu
00:19:23because their scores
00:19:24definitely have more weight.
00:19:25Okay, so this should be fun.
00:19:26I hope so.
00:19:28And for me,
00:19:29their opinion is more relevant.
00:19:31What's annoying me
00:19:32is that Colin and Manu
00:19:33are way funnier
00:19:34than me and Simon.
00:19:37Oh, that's not hard.
00:19:40Good evening, bonsoir.
00:19:42Hello, hello.
00:19:45Speak of the devil
00:19:46and the devil will appear.
00:19:49Colin and Manu,
00:19:50as always,
00:19:50look very dapper.
00:19:51Tonight,
00:19:52they're kind of twinning.
00:19:54Welcome, Colin and Manu,
00:19:56to our instant restaurant,
00:19:57List House.
00:19:58Hope you enjoy it.
00:20:00Well, here we are.
00:20:02The most anticipated
00:20:04instant restaurant
00:20:05of the round.
00:20:06As we know,
00:20:07it all comes down to this.
00:20:10Tonight,
00:20:12either Alicia and Deanne
00:20:14or Jane and Shane
00:20:17will be eliminated.
00:20:20Jane and Shane,
00:20:23you have to beat
00:20:24a score of 68.
00:20:28Now,
00:20:28no one has ever
00:20:30been eliminated
00:20:31on a score of 68
00:20:32before, have they?
00:20:34So, Jane,
00:20:35Shane,
00:20:35how confident
00:20:36are you guys tonight?
00:20:37We certainly are aiming
00:20:38to be on the top of the ladder
00:20:39by the end of the night.
00:20:43What's on the menu tonight?
00:20:44Okay,
00:20:45so please turn over
00:20:46your menus.
00:20:47So, for entree,
00:20:49we have
00:20:49duck
00:20:50chuan mushi.
00:20:51No, I said that wrong.
00:20:52No, you said that wrong.
00:20:55For entree,
00:20:56we have
00:20:57duck
00:20:58chuan mushi.
00:20:59No.
00:21:02Ooh.
00:21:03So, for entree,
00:21:04we're having
00:21:05duck chuan mushi.
00:21:06No.
00:21:11No, it is.
00:21:11Chuan.
00:21:12It's chuan.
00:21:13Okay.
00:21:14Ouch.
00:21:15Look,
00:21:15I love that Jane
00:21:16is unapologetic
00:21:17and...
00:21:18Knows her star,
00:21:19but I would never
00:21:20do that to you.
00:21:21So, for entree tonight,
00:21:23we have
00:21:23duck chuan mushi.
00:21:26King crab caviar.
00:21:29For main,
00:21:30we have
00:21:31master stock pigeon.
00:21:35Chilli,
00:21:36cucumber,
00:21:37samphire
00:21:37and shallot pancake.
00:21:41We're eating pigeon.
00:21:42I'm a little bit freaked out.
00:21:44We have pigeons
00:21:45in the Philippines.
00:21:45We eat them.
00:21:46I actually like it.
00:21:48Nice.
00:21:48Pigeons
00:21:49taste like chicken.
00:21:51And dessert,
00:21:51we have
00:21:52a tomato sour.
00:21:55Interesting.
00:21:56What is that?
00:21:58Sounds very interesting.
00:22:01I would say
00:22:02the cat
00:22:02will be amongst
00:22:03the pigeons
00:22:04later on.
00:22:06I wish you well.
00:22:07Enjoy, guys.
00:22:08Enjoy.
00:22:09Oh, my God.
00:22:09This menu
00:22:10looks fancy.
00:22:11I hope it will
00:22:12also taste fancy.
00:22:14Right.
00:22:14What do we think
00:22:15of this menu?
00:22:16Alicia and Diane,
00:22:17do you feel intimidated
00:22:18when you look at this menu?
00:22:20Yeah.
00:22:21Intimidation,
00:22:21possibly,
00:22:22if done well.
00:22:23I don't know
00:22:24how all this
00:22:24is going to go together.
00:22:25So, I guess
00:22:26we'll just see.
00:22:26How are you hoping?
00:22:27It all goes together.
00:22:28I'm hoping that
00:22:29they all just fail
00:22:30and it goes to
00:22:30complete and utter shit.
00:22:32That's what we're hoping for?
00:22:33Because they've been
00:22:34pretty harsh
00:22:35on presentation
00:22:37and flavours,
00:22:38do you think
00:22:38that might come back
00:22:39to bite them tonight?
00:22:40Yeah, those pigeons
00:22:41that they're aiming for,
00:22:42they've literally
00:22:42put a dart on themselves
00:22:43for tonight,
00:22:44that's for sure.
00:22:45And I'm coming in
00:22:46ready to go.
00:22:48Ding!
00:22:49Ding!
00:22:49Ding!
00:22:52Ding!
00:22:53Ding!
00:22:54Ding!
00:22:54And they're not as excited
00:22:55as I thought
00:22:55they were going to be.
00:22:56Well, I think
00:22:57they're still figuring out
00:22:58what shawamushi is.
00:22:59Sure, I think you are too
00:23:01with your pronunciation.
00:23:01That was terrible.
00:23:03I got it right in the end.
00:23:04You did eventually.
00:23:05Yeah.
00:23:05Okay, we don't have time to talk.
00:23:06Let's kick into what we're doing.
00:23:08Excited to get this entree out.
00:23:10So, for entree,
00:23:11we're making
00:23:11duck egg shawamushi
00:23:13with king crab
00:23:15and caviar.
00:23:15You put the crab
00:23:16and the steam oven first.
00:23:18They're so spiky,
00:23:19these guys.
00:23:21I'm super excited
00:23:22about the first course.
00:23:23The entree, to me,
00:23:24is just a gorgeous,
00:23:26gorgeous dish.
00:23:28This dish is a
00:23:29savoury egg custard.
00:23:31It's a Japanese dish.
00:23:33It's something that we enjoy
00:23:34when we're eating out.
00:23:35We're sort of trying
00:23:37to elevate it slightly today
00:23:38with beautiful king crab
00:23:40and a pop of caviar
00:23:42on the top.
00:23:44I'm about to pull
00:23:45that crab out.
00:23:46Certainly the right colour.
00:23:48Oh, wow.
00:23:48They look great.
00:23:49It's really homely.
00:23:50It's really warming.
00:23:51It's just like
00:23:53a Japanese hug
00:23:54in a Tokyo winter.
00:23:55And we normally
00:23:56do spanner crab with this,
00:23:58but I think this crab
00:23:59is so much better.
00:24:01Give it some.
00:24:04Oh, that's actually
00:24:05super satisfying.
00:24:06I'm really excited
00:24:07about showing
00:24:08people a whole lot
00:24:10of different technique
00:24:10and a beautiful
00:24:12place of food.
00:24:13I might do
00:24:13the duck egg custard.
00:24:15Yep.
00:24:15So we'll just need
00:24:15to take the lips off.
00:24:20Crack on, eh?
00:24:22That was a joke.
00:24:23Oh, yes.
00:24:24Sorry, darling.
00:24:25I'm not accustomed
00:24:25to you making jokes
00:24:26in the kitchen.
00:24:27I don't often make
00:24:28jokes in the kitchen.
00:24:29It's not me at all.
00:24:31We've made this custard
00:24:33many times.
00:24:33It's something
00:24:34we really love to eat.
00:24:35Add the eggs
00:24:36to the stock.
00:24:37Before I put the eggs
00:24:39into the oven,
00:24:40I stack the bottoms
00:24:41of them with the
00:24:42picked king crab.
00:24:43Then you pour the liquid
00:24:44over the top.
00:24:45It's literally five
00:24:46bites of deliciousness.
00:24:48So we can't afford
00:24:49to have even one
00:24:50that's not perfect.
00:24:52The decision to present
00:24:53the duck egg
00:24:54in its shell
00:24:55was definitely
00:24:56a deliberate choice.
00:24:58I think we'll look
00:24:59super beautiful.
00:25:00So happy with these.
00:25:02They've been filled
00:25:02perfectly.
00:25:04Yeah, I'm really excited.
00:25:05I think it's going
00:25:06to be a winner.
00:25:06We're really excited
00:25:07to get our first dish out
00:25:08and I think it will
00:25:09hopefully set a tone
00:25:11for a good night.
00:25:14All right.
00:25:15Duck shao mushi
00:25:16king crab caviar.
00:25:18What are you expecting
00:25:18for the entree?
00:25:19Can someone tell me
00:25:20what shaoan mushi is?
00:25:22Does anyone know?
00:25:23No.
00:25:25Anyone who's gone
00:25:25to a Japanese restaurant
00:25:27before?
00:25:28Yeah.
00:25:28A little custard
00:25:29type number.
00:25:31Duck shaoan wan mushi.
00:25:33It's an egg styled
00:25:34custard thing.
00:25:35That sounds delicious.
00:25:37If it's a set custard
00:25:39that's quite a tricky
00:25:40thing to do
00:25:41for 12 people.
00:25:43If there's one thing
00:25:44we know about Jane
00:25:45is that she's a
00:25:45taster and an eater.
00:25:47So I'm expecting
00:25:48teeny tiny tastes
00:25:49of the food.
00:25:50I think it could be
00:25:51one of those really
00:25:53frighteningly
00:25:53like mushy
00:25:54it's in the name
00:25:55isn't it?
00:25:56You know
00:25:56it's going to be
00:25:57mushy mess.
00:26:00I like crab
00:26:01and caviar
00:26:02I mean
00:26:02that comes out
00:26:03of a jar.
00:26:04Plating better be
00:26:04perfect
00:26:05is all I'm saying.
00:26:06Judging the
00:26:06presentations.
00:26:08100%
00:26:08I am.
00:26:13I'm happy to pull
00:26:14this
00:26:15it's got 50 seconds.
00:26:16Let's do it.
00:26:16Okie okie.
00:26:18Woo hoo.
00:26:18Oh yeah
00:26:19they look good.
00:26:19The texture
00:26:20of the custard
00:26:21should be similar
00:26:22to a panna cotta
00:26:23so it should be
00:26:24really rich
00:26:24and silky.
00:26:26Colour on this
00:26:26is really good
00:26:27it's beautiful
00:26:28the crab looks
00:26:28like it's cooked
00:26:29perfectly.
00:26:34Oh my god
00:26:35that tastes
00:26:35so great.
00:26:36Awesome.
00:26:36That's literally
00:26:36one of my favourite
00:26:37favourite things
00:26:38it's time to plate.
00:26:39The presentation
00:26:40of this entree
00:26:41is imperative
00:26:43to eat as a dish
00:26:45I've nestled them
00:26:46in a beautiful bed
00:26:48of pink rock salt
00:26:49I'm going to start
00:26:50by garnishing
00:26:51with the king crab
00:26:53some julienne
00:26:54shallots
00:26:54ginger
00:26:55and then just
00:26:56a touch of caviar
00:26:57on the top
00:26:57and this is a good
00:26:58one right?
00:26:58This is a great
00:26:59caviar
00:27:00this is delicious
00:27:01oh and a nasturtium
00:27:02leaf
00:27:02because why not
00:27:04we know
00:27:05that the people
00:27:06around the table
00:27:06are really expecting
00:27:07plating to be
00:27:09your focus
00:27:09yeah it's definitely
00:27:10my focus
00:27:11I feel really happy
00:27:12serving this entree
00:27:15aesthetically
00:27:15it looks beautiful
00:27:16and refined
00:27:16on the plate
00:27:17and that should
00:27:18set it up
00:27:18for being a very
00:27:19positive start
00:27:20to the menu
00:27:21which has got
00:27:22the generous
00:27:22caviar
00:27:22this one's for
00:27:23Colin
00:27:23and this one's
00:27:25the menu
00:27:25okay
00:27:25wonderful
00:27:26let's go
00:27:37oh
00:27:39entree is served
00:27:40entree is served
00:27:42I'm most excited
00:27:43for people's expressions
00:27:45when the entree
00:27:46lands in front of them
00:27:47I think it's
00:27:47visually
00:27:48very appealing
00:27:50thank you very much
00:27:51you're welcome
00:27:52thank you
00:27:53because duck eggs
00:27:54are white
00:27:55it almost looks
00:27:55like fine porcelain
00:27:57it's really beautiful
00:27:59thank you
00:28:00thank you
00:28:02it looks so nice
00:28:04this presentation
00:28:05alone is 10
00:28:06yeah
00:28:06it's stunning
00:28:08if this tastes
00:28:09as good as it looks
00:28:10we are in trouble
00:28:12we're going home
00:28:12yeah
00:28:15how do you suggest
00:28:16we attack this dish
00:28:18the lid of the egg
00:28:18is cut off
00:28:19just use your spoon
00:28:20and scoop into it
00:28:21as you would a custard
00:28:25don't try and crack
00:28:26the egg
00:28:26yes
00:28:40I think Alisha
00:28:40and Deanne
00:28:41should be genuinely
00:28:42worried
00:28:42this entree
00:28:43looks phenomenal
00:28:45based on what I'm
00:28:46seeing
00:28:47they're packing
00:28:48their bags
00:28:48tonight
00:29:06something's very wrong
00:29:16at their instant restaurant
00:29:19list house
00:29:20stylish foodies
00:29:21jane and shane
00:29:22have just served
00:29:23their entree
00:29:24duck
00:29:25shawan mushi
00:29:26with king crab
00:29:27and caviar
00:29:41thank you
00:29:44you can see it
00:29:45that egg
00:29:46is just completely
00:29:47running
00:29:50something's very wrong
00:30:15that egg custard
00:30:17for me is
00:30:18no thank you
00:30:26they're supposed to be
00:30:27like that
00:30:29yeah I'm not
00:30:30I'm not really
00:30:31into that
00:30:35it's actually
00:30:36really tasty
00:30:37how's yours
00:30:45yeah yours is
00:30:46not set
00:30:49first bite
00:30:50first bite was
00:30:50delicious
00:30:50but it was all
00:30:51crab and caviar
00:30:53and the texture
00:30:54is a bit off-putting
00:30:55once you get
00:30:56through the topping
00:30:57I think the
00:30:58presentation was
00:30:59amazing
00:30:59the egg
00:31:00custard
00:31:02that actually
00:31:03made my stomach
00:31:04turn
00:31:07John Carlo
00:31:08I love the
00:31:09presentation
00:31:10absolutely love it
00:31:11I love the concept
00:31:12when it looks like
00:31:13this it needs to
00:31:14deliver
00:31:15right
00:31:15so everything
00:31:16needs to be
00:31:16perfect really
00:31:18the texture
00:31:19of the custard
00:31:20was not there
00:31:22I think
00:31:23the flavours
00:31:23are great
00:31:23not 100%
00:31:25on the balance
00:31:26this dish
00:31:27I'm afraid to say
00:31:28is style
00:31:29over substance
00:31:32my custard
00:31:37it's like that
00:31:40now
00:31:40I have a
00:31:41very fond memory
00:31:42of looking after
00:31:42a friend's baby
00:31:43and I got a lot
00:31:44of that on my
00:31:44shoulder
00:31:46I'm shocked
00:31:47that it's gone
00:31:48wrong
00:31:48so wrong
00:31:50but I'm stoked
00:32:06Jane and Shane
00:32:07for Entree
00:32:07you served us
00:32:08duck
00:32:08shawanmoshi
00:32:09with king crab
00:32:10and caviar
00:32:13well let's talk
00:32:14about the presentation
00:32:15shall we
00:32:15yes please
00:32:17absolutely amazing
00:32:19definitely feel like
00:32:21you are in a
00:32:22stunning restaurant
00:32:23and you guys
00:32:24have made a lot
00:32:25of effort
00:32:25in presenting
00:32:27something beautiful
00:32:28the crab
00:32:29was succulent
00:32:30it was moist
00:32:31it was beautiful
00:32:32chunks of it
00:32:32the caviar
00:32:34is obviously
00:32:34luxurious
00:32:35gives you that
00:32:36salty pop on top
00:32:37and the flavour
00:32:38profile is delicious
00:32:41but the technique
00:32:42was wrong
00:32:43and let me show you
00:32:44so unfortunately
00:32:49terrible texture
00:32:51to the palette
00:32:53Manu said
00:32:54the texture
00:32:55was terrible
00:32:55he said it was
00:32:56terrible
00:32:57but in no way
00:32:58did I think
00:32:59that the texture
00:33:00was terrible
00:33:00and I almost
00:33:02felt like saying
00:33:03yeah I don't
00:33:04agree with you
00:33:05there mate
00:33:05I'm not
00:33:06not 100%
00:33:07on board
00:33:07with that
00:33:08the top
00:33:09was beautiful
00:33:09the first bite
00:33:11with the crab
00:33:11was set
00:33:12and then
00:33:13underneath
00:33:13wasn't
00:33:14and I think
00:33:16that is just
00:33:17down to
00:33:17the leakage
00:33:18of the liquid
00:33:19from the crab
00:33:22but one dish
00:33:23down
00:33:23two to go
00:33:24everything to
00:33:25play for
00:33:28great thanks guys
00:33:30I'm actually
00:33:31feeling some old
00:33:34we could still
00:33:35have a chance
00:33:36if it keeps
00:33:36going this way
00:33:40well
00:33:40so our first
00:33:41critique
00:33:42yeah
00:33:43some positives
00:33:44yeah some
00:33:45positives
00:33:45a bit negative
00:33:46yeah
00:33:46I was actually
00:33:48a little bit
00:33:49surprised to hear
00:33:50the feedback
00:33:50from the judges
00:33:51I think the
00:33:52crab added so
00:33:54much moisture
00:33:54at the base
00:33:55of that egg
00:33:55but they kind of
00:33:56Manu said
00:33:57my technique
00:33:58was incorrect
00:33:58the technique
00:33:59was right
00:34:00we shouldn't
00:34:00have put the
00:34:00crab in the
00:34:01bottom of the
00:34:01egg
00:34:01no no
00:34:02that's
00:34:03that's the
00:34:04way you do
00:34:06he was wrong
00:34:07he was wrong
00:34:08anyway one down
00:34:09yep absolutely
00:34:10let's crack on
00:34:10let's get some
00:34:12action happening
00:34:12with this pigeon
00:34:13for our main
00:34:15and be better
00:34:17be better
00:34:17as we like to say
00:34:18be better
00:34:20I've left the
00:34:21entree at the
00:34:22door
00:34:22it's just as
00:34:23important to
00:34:24create a beautiful
00:34:25main course as
00:34:26it was the
00:34:27entree
00:34:27shall we have a
00:34:28look at this
00:34:29pigeon sitting in
00:34:30there in the
00:34:30confit
00:34:31for main we are
00:34:32having a master
00:34:33stock pigeon
00:34:34with chilli
00:34:35cucumber
00:34:36samphi
00:34:37and a shallot
00:34:38pancake
00:34:38the pigeon
00:34:39meat itself
00:34:40it's a game
00:34:41bird
00:34:41that's similar
00:34:42to spatchcock
00:34:43but it is
00:34:44very unforgiving
00:34:46great that's
00:34:47exactly what
00:34:48we're looking
00:34:48for
00:34:48it's a really
00:34:49low slow
00:34:50cook
00:34:51but I think
00:34:52we're going to
00:34:52chuck it on
00:34:52for another
00:34:53half
00:34:56you need to
00:34:57get on with
00:34:57the um
00:34:58pancake
00:34:58the pancake
00:34:59yep I do
00:35:01I think our
00:35:02main's gonna
00:35:03help us bounce
00:35:04back a little
00:35:05bit after our
00:35:05critique from
00:35:06our entree
00:35:07it has to
00:35:08simply because
00:35:08that's right
00:35:09it has to
00:35:11shall we talk
00:35:12about main
00:35:13course
00:35:13I'm hoping
00:35:14it's as good
00:35:14as the entree
00:35:18master stock
00:35:19pigeon
00:35:19chilli
00:35:20cucumber
00:35:20samphire
00:35:21shallot pancake
00:35:22I've never
00:35:23had pigeon
00:35:24before so
00:35:24I don't
00:35:25actually know
00:35:26if it's
00:35:28something
00:35:28that upper
00:35:30class people
00:35:31eat
00:35:32actually it's
00:35:33a very
00:35:33expensive
00:35:34bird to
00:35:35buy
00:35:35that makes
00:35:36me think
00:35:36that they've
00:35:36put it on
00:35:37the menu
00:35:37to like
00:35:37run with
00:35:38this like
00:35:38fine dining
00:35:39I feel like
00:35:40they're just
00:35:40over complicating
00:35:41things
00:35:42I have no
00:35:43idea how
00:35:43you would
00:35:44actually cook
00:35:44a small
00:35:45bird
00:35:46never
00:35:46ever seen
00:35:47pigeon
00:35:47anywhere
00:35:48other than
00:35:49like
00:35:49on the
00:35:50streets
00:35:52Alisha
00:35:53look I'm
00:35:54hoping
00:35:54everything's
00:35:55turning to
00:35:55absolute
00:35:56crap
00:35:57I'm hoping
00:35:58the pigeons
00:35:58are well
00:35:58overcooked
00:35:59I'd like a
00:36:00bunch of
00:36:00bones in
00:36:01mine
00:36:01personally
00:36:04can you
00:36:05have a
00:36:05look at
00:36:06the pigeon
00:36:07pulling the
00:36:08pigeons out
00:36:09of the oven
00:36:09it is most
00:36:10certainly the
00:36:11moment of
00:36:11truth
00:36:11let's have
00:36:12a look
00:36:12at this
00:36:13one
00:36:13here
00:36:13I really
00:36:15want to
00:36:15be moist
00:36:16and tender
00:36:16and succulent
00:36:18almost falling
00:36:18apart
00:36:20so
00:36:20we just
00:36:21wanted to
00:36:21get a
00:36:22sense
00:36:22of
00:36:22the
00:36:23texture
00:36:23of
00:36:23this
00:36:23pigeon
00:36:24yeah
00:36:25just so
00:36:26we know
00:36:26we're not
00:36:26going to
00:36:27have
00:36:27overcooked
00:36:28it
00:36:29because
00:36:29that would
00:36:29be a
00:36:30disaster
00:36:32it tastes
00:36:35really dry
00:36:39it's just
00:36:39dry
00:36:42so dry
00:36:44confit
00:36:44has done
00:36:44the complete
00:36:45opposite
00:36:45of what
00:36:46we wanted
00:36:46it's
00:36:47well and
00:36:48truly over
00:36:48it's
00:36:49just
00:36:49super dry
00:36:50super dry
00:36:53it's
00:36:53just
00:36:54been
00:36:54destroyed
00:36:54I can't
00:36:55touch it
00:36:55it's
00:36:56close
00:36:56the pigeon
00:36:57is mummified
00:37:00I don't know
00:37:01what to do
00:37:01with it
00:37:02I think
00:37:03I need
00:37:03just a
00:37:03couple of
00:37:04minutes
00:37:04I feel
00:37:10like an
00:37:10absolute
00:37:10failure
00:37:21I feel
00:37:22I feel like
00:37:34an absolute
00:37:35failure
00:37:35I think
00:37:36it's just
00:37:36hit me
00:37:37really
00:37:37that the
00:37:38scale of
00:37:38the cook
00:37:39is a
00:37:39little bit
00:37:40more
00:37:40overwhelming
00:37:41than we
00:37:41thought it
00:37:41was going
00:37:42to be
00:37:43so
00:37:44yeah
00:37:44maybe that
00:37:45was stupid
00:37:46you okay
00:37:47yeah
00:37:47that minute
00:37:48was good
00:37:48yeah
00:37:52bottom line
00:37:52we've got to
00:37:53get something
00:37:53on the plate
00:37:54we do
00:37:54because
00:37:55nothing on a
00:37:56plate is a
00:37:56fail
00:37:56yep
00:37:58we will serve
00:37:59something
00:38:01so we're going to
00:38:02have to have a
00:38:02pivot
00:38:03a slow cook
00:38:04for another hour
00:38:05that's the pivot
00:38:07actually
00:38:07screw that
00:38:08you know what I'm
00:38:08going to do
00:38:09I'm going to get
00:38:09the pressure cooker
00:38:10out
00:38:10we can't be
00:38:12any further
00:38:12in the weeds
00:38:13we just
00:38:14need a solution
00:38:15I'm going to chuck
00:38:15them in the pressure
00:38:16cooker with some
00:38:17of the master stock
00:38:18they need to retain
00:38:19moisture to
00:38:21rehydrate
00:38:21and I think the only
00:38:23way forward
00:38:24is to use the
00:38:25pressure cooker
00:38:26yeah I agree
00:38:27I think the pressure
00:38:27cooker is a great
00:38:28idea
00:38:29hoping the more
00:38:30heat and the more
00:38:31liquid the better
00:38:32the quality of the
00:38:33meat would be
00:38:34hopefully
00:38:35this pivot
00:38:36as we like to call it
00:38:37is going to
00:38:38get us back on track
00:38:39get some moisture
00:38:40into these things
00:38:41I do not get
00:38:42emotional at all
00:38:43in the kitchen
00:38:44there's no place
00:38:44for it
00:38:45at this point
00:38:46I am
00:38:48a duck
00:38:49I'm gliding
00:38:50on the top
00:38:51but my legs
00:38:52are frantic
00:38:53underneath
00:38:54hopefully
00:38:55this gets us
00:38:56out of the weeds
00:38:59this shouldn't be
00:39:00called pigeon
00:39:01on the menu
00:39:01it's like you don't
00:39:02say pig
00:39:03you say pork
00:39:03so you don't
00:39:05say pigeon
00:39:05you say squaw
00:39:06I think Golden
00:39:07and I got a bit
00:39:08confused with the
00:39:09pigeon and the
00:39:10dove
00:39:10funeral director
00:39:11what's a dove
00:39:12so a dove
00:39:13is just
00:39:14it's just a white
00:39:15pigeon
00:39:16like if you were
00:39:17releasing a dove
00:39:17at a funeral
00:39:18they're just white
00:39:19pigeons
00:39:20so you're saying
00:39:21we've been duped
00:39:22all these years
00:39:23that it's just a
00:39:24white pigeon
00:39:24yes it's a ruse
00:39:26it is
00:39:26it's just a white
00:39:27pigeon
00:39:27it's a huge scam
00:39:28is it
00:39:29it's a huge scam
00:39:30don't ruin it
00:39:31for everyone
00:39:32white dove
00:39:33is actually
00:39:34just a white
00:39:35pigeon
00:39:35they're a symbol
00:39:37full of love
00:39:37and that's what
00:39:38we're eating
00:39:38just seems sad
00:39:42oh
00:39:45okay I'm going to
00:39:46start to plate this
00:39:47salad because at the
00:39:48moment I think that's
00:39:49probably the most
00:39:50positive element on the
00:39:51dish
00:39:52it's lovely and crunchy
00:39:53the sand fire looks
00:39:54really beautiful
00:39:55the sand flies are
00:39:56cross between a succulent
00:39:58and a seaweed
00:39:59very poppy and punchy
00:40:01it looks beautiful
00:40:02on the plate
00:40:03it is super salty
00:40:05though
00:40:09pressure cooker time
00:40:10okay
00:40:13fingers crossed
00:40:14here we go
00:40:16let's bring this over
00:40:18and have a look
00:40:22okay
00:40:22let's be hopeful
00:40:30okay
00:40:31this is not great
00:40:34pulling that pigeon
00:40:35out of the pressure
00:40:36cooker
00:40:36just didn't work
00:40:37it didn't improve
00:40:39at all
00:40:41stupid bird
00:40:42is just getting
00:40:43worse and worse
00:40:45we're screwed
00:40:46we're screwed
00:40:47the texture of it
00:40:48is just like boots
00:40:51what is wrong
00:40:52with this bloody bird
00:40:54yeah
00:40:56I don't understand
00:40:57why that didn't do
00:40:58anything
00:40:58I wouldn't serve
00:40:59this pigeon to the
00:41:00next door neighbour's
00:41:01cart
00:41:04this is an absolute
00:41:06nightmare
00:41:06yeah
00:41:06we should have just
00:41:08done meat and three
00:41:08veg
00:41:09yeah
00:41:09you know
00:41:10okay so I'm thinking
00:41:12about just shredding
00:41:13this as much as
00:41:14possible
00:41:15yep
00:41:15at this point it's
00:41:16really just about
00:41:17getting something on
00:41:18the plate
00:41:18there's unfortunately
00:41:19no way of saving
00:41:20the pigeon now
00:41:21let's make a cracking
00:41:22pancake
00:41:23but I'm
00:41:24hoping that the
00:41:24plating makes up a
00:41:26little bit in that
00:41:26regard
00:41:27so we definitely
00:41:27want to get the
00:41:28pigeon legs onto the
00:41:29plate along with the
00:41:30heads
00:41:30they're really just
00:41:31for the
00:41:32they're just for
00:41:33the look
00:41:33for the look on the
00:41:34plate
00:41:34find the heads as
00:41:35well
00:41:38I think putting the
00:41:39heads on the plate
00:41:40at the moment is just
00:41:41ridiculous
00:41:41we've got a dish that
00:41:42we can barely eat
00:41:44already we've got some
00:41:45elements on the plate
00:41:46which I don't think
00:41:47you can eat
00:41:48I'm not going to waste
00:41:50any time putting other
00:41:52elements on the plate
00:41:53that you can't eat just
00:41:54for aesthetics
00:41:54so I think
00:41:56unfortunately
00:41:57the heads are just
00:41:58going to have to
00:42:00roll
00:42:02I think what we'll do is
00:42:04we'll put the leg down
00:42:06you're just going to do
00:42:06one on the plate
00:42:07I'm just going to do one
00:42:08on the plate
00:42:08I think it just has that
00:42:10sort of sculptural element
00:42:12that I wanted
00:42:14I'd still like to present
00:42:16something that looks
00:42:17interesting
00:42:18and maybe we can
00:42:20earn some points for the
00:42:22appearance of everything
00:42:23all in all
00:42:24I'm relatively happy
00:42:25with the presentation
00:42:26of the salad
00:42:29with the sechuan
00:42:31five spice salt
00:42:32wowie
00:42:33when it goes pear shaped
00:42:35it goes pear shaped
00:42:36doesn't it
00:42:36and the Chinese vinegar
00:42:39alongside the pancake
00:42:40that one's a bit dirty
00:42:42ok we can fix that
00:42:45but
00:42:45this is 99%
00:42:47away from
00:42:48my standard
00:42:49ok so let's pick a couple
00:42:52that we're most happy with
00:42:53this is going to be really
00:42:54tough
00:42:54I think Colin
00:42:55ok
00:42:56and I think Manu
00:42:57ok
00:42:57I'll take this one
00:42:58rock and roll
00:43:12main's are served
00:43:17Jane is looking
00:43:19flustered
00:43:31and it looks
00:43:33bad
00:43:52oh my god
00:43:54the claw
00:43:56it looks like
00:43:57it's all turned
00:43:57pretty much
00:43:58crap
00:44:00so that's
00:44:01that's looking good
00:44:02for us
00:44:09at Jane and Shane's
00:44:11ambitious instant restaurant
00:44:13they have just served
00:44:14their main course
00:44:15master stock pigeon
00:44:17with chilli cucumber
00:44:19samphire and shallot pancake
00:44:21sorry it took so long
00:44:23we've got something
00:44:24on the plate
00:44:25it's absolutely
00:44:26not what we wanted
00:44:26and I'm devastated
00:44:28sure
00:44:33I think crocodile tears
00:44:35are quite in order
00:44:37there
00:44:37the boy who cried wolf
00:44:39if you will
00:44:40thank you
00:44:55I can't even look at Jane and Shane
00:44:56at this point
00:44:57I just
00:44:58it's so uncomfortable
00:45:12thank you
00:45:13thank you
00:45:14thank you guys
00:45:30pigeon is dry
00:45:32dry dry
00:45:34I just did not expect this from Jane and Shane tonight
00:45:42it's a bit tough
00:45:49this pigeon looks like it's been in the crematorium
00:45:56it's quite dry
00:45:57it's tasty
00:45:58it's quite dry
00:45:59the pigeon actually doesn't taste too bad
00:46:02I think the master stock is quite flavoursome
00:46:05no it's rubber
00:46:10I'm going to give up there
00:46:14I'm going to call that one quits
00:46:17I have no sympathy to give here
00:46:19she has been everyone's worst critic
00:46:24karma's a bitch
00:46:25and so are we
00:46:27I'm so sad
00:46:28for Jane and Shane
00:46:30because
00:46:31I know they had such high expectations
00:46:33for themselves
00:46:34but yeah
00:46:35it's overcooked
00:46:38I like the concept
00:46:39I like the bravery of it
00:46:42obviously something went wrong
00:46:43their pigeon
00:46:44mine was very dry
00:46:46and overcooked
00:46:47the concept was actually good
00:46:50it just didn't come together
00:46:51in the way that they were hoping
00:46:53my heart of hearts
00:46:55I feel for them
00:46:55it's such a difficult thing
00:46:57to come out
00:46:58and to serve something
00:46:58that you're not happy with
00:46:59I'm just a bit like
00:47:01it wasn't pretty
00:47:02like I thought
00:47:03no matter what
00:47:05it would be pretty
00:47:06the last thing
00:47:08I would call this dish
00:47:09is considered
00:47:11Alicia
00:47:12is that your first claw?
00:47:15look
00:47:15you know
00:47:16I gave it a good go
00:47:18yeah
00:47:19you talked a big game
00:47:22and you desecrated your pigeons
00:47:24so
00:47:26the plating on this too
00:47:27I don't think it was that extra
00:47:29to be honest
00:47:30it was plated very poorly
00:47:31if you'd ask me
00:47:33we can't cook the pigeon
00:47:34at least plate it
00:47:35so it looked pretty
00:47:44Jane and Cheyenne
00:47:45from and of course
00:47:46you served this master stock pigeon
00:47:49with chili, cucumber, sunfire
00:47:52and shell pancakes
00:47:54I read your menu tonight
00:47:56and it bloody reads well
00:47:59happy with the composition
00:48:01the flavors
00:48:02but the way you did it
00:48:04not so cool
00:48:08I loved the flavor
00:48:09of the actual master stock
00:48:11I loved the samphara
00:48:13even I love it raw
00:48:14as well
00:48:14for a bit of crunch
00:48:15the shallot pancake
00:48:17I quite liked
00:48:18but then we got to get
00:48:19to the elephant in the room
00:48:21which was the pigeon
00:48:24the pigeon was overcooked
00:48:27you have to serve pigeon pink
00:48:30there's no other way around it
00:48:33and I'm pretty sure
00:48:34if you had have done
00:48:36the pink breasts
00:48:37with the braised leg
00:48:40it would have been a 10
00:48:43it's like you know
00:48:45what to put together
00:48:46but you don't know
00:48:47how to execute it
00:48:50now there's one more dish
00:48:52it's called tomato sour
00:48:54it doesn't mean anything
00:48:56it doesn't mean anything
00:48:56to any of us
00:48:56which is exciting
00:48:58one more time
00:48:59but I hope you've got
00:49:01the strength
00:49:01and the courage
00:49:02to go back in there
00:49:03and try to deliver something
00:49:04that's special to you
00:49:06and that can be special to us
00:49:08being the couple here
00:49:09that don't really eat desserts
00:49:10I think we're counting
00:49:11on our dessert
00:49:12yeah well it's often the case
00:49:15alright
00:49:16sorry guys
00:49:17see you in a little while
00:49:20that was the worst
00:49:21sure
00:49:21and hopefully it'll be the worst
00:49:23hopefully it'll be the worst
00:49:24and we'll get this dessert
00:49:25put together
00:49:26yep
00:49:26there's no point in wasting time
00:49:28at this stage
00:49:29no
00:49:30we have to produce this dessert
00:49:31okay
00:49:32I think it's time to crack on
00:49:35the dessert we're having
00:49:36tomato sour
00:49:37so I'm going to make
00:49:38the strawberry jam
00:49:39this dessert will certainly
00:49:41challenge a few people
00:49:42at the table
00:49:42because they're flavour profiles
00:49:43that you wouldn't necessarily think
00:49:45to put together as a dessert
00:49:46the strawberry jam
00:49:48with the amaretto in it
00:49:49is quite delicious
00:49:50you know what you could do
00:49:51instead of standing here
00:49:52is you could
00:49:54maybe pull apart
00:49:55some finger limes
00:49:56the dessert this evening
00:49:57definitely does have
00:49:59savoury elements
00:50:00the meringue has
00:50:01pops of peppercorn
00:50:03the strawberry jam
00:50:05has elements of lemon
00:50:06so that'll make it
00:50:07really vibrant
00:50:09the tomato
00:50:10mascarpone gelato
00:50:11is obviously savoury
00:50:13and then the finger lime
00:50:15on the top
00:50:15is savoury
00:50:16also going to add
00:50:18that tomato powder
00:50:19oh the tomato powder
00:50:20on the top
00:50:21absolutely
00:50:22hopefully it should taste
00:50:24like an amaretto sour
00:50:25in a tomato
00:50:26met in a bar
00:50:27yeah so I'm going to
00:50:28have a look at the ice cream
00:50:29yep if you could have a look
00:50:31at the ice cream
00:50:31that would be great
00:50:32okay so we'll just see
00:50:34what the texture of this
00:50:34is like
00:50:35it's kind of done its thing
00:50:37finally it's like
00:50:38something has worked
00:50:39I'm just going to
00:50:40work this a little bit
00:50:41yeah
00:50:42and get it back
00:50:43into the freezer
00:50:43a little bit more
00:50:44in terms of difficulty
00:50:46this is not a sticky day
00:50:47pudding
00:50:48it is kind of tricky
00:50:50I don't think anyone
00:50:52at the table
00:50:53will have had a dessert
00:50:54like this before
00:50:55there's a massive risk
00:50:57that this could fall
00:50:58absolutely flat
00:51:00it's good
00:51:01it's really good
00:51:02great
00:51:03I think that's going to add
00:51:05such a sweetness
00:51:06to the dish
00:51:07but if we
00:51:08are going to have a chance
00:51:09of getting above
00:51:10Alicia and Deanne
00:51:11definitely need
00:51:12some very good scores
00:51:13from this dessert
00:51:14fingers crossed
00:51:15it's enough
00:51:18coming up
00:51:19will Jane and Shane
00:51:20savoury dessert
00:51:21I'll tell you what
00:51:22could go wrong
00:51:23with this dessert
00:51:23is it's got tomato
00:51:25in it
00:51:25be their saving grace
00:51:27everything's riding
00:51:28on this dessert
00:51:28I loved it
00:51:30it's up for them
00:51:31at this point
00:51:33we've got our
00:51:34fingers crossed
00:51:34tonight
00:51:35either Jane and Shane
00:51:37or Alicia and Deanne
00:51:39will be eliminated
00:51:41and still to come
00:51:43this year's
00:51:44gate crashes
00:51:45are revealed
00:51:51after two
00:51:52disappointing courses
00:51:54it's Jane and Shane's
00:51:56last chance
00:51:56to impress the table
00:51:58so far so good
00:51:59with the meringue
00:52:00so far so good
00:52:02and they're betting
00:52:03big on their
00:52:04savoury dessert
00:52:05tomato sour
00:52:06to save them
00:52:07from tonight's
00:52:08elimination
00:52:09yummy the pepper
00:52:10in the meringue
00:52:11is great
00:52:12I love that
00:52:14I do believe
00:52:15in this dessert
00:52:15I think that
00:52:16it's a really
00:52:17interesting combination
00:52:18of flavours
00:52:19and textures
00:52:20and colours
00:52:20that's great
00:52:21we'll get those
00:52:22into the oven
00:52:23and we're hoping
00:52:24you can get some
00:52:25taste
00:52:26do you know what
00:52:27I think we've got
00:52:28all the ingredients
00:52:29to make an
00:52:30amaretto sour
00:52:31I'm going to make
00:52:32you one
00:52:32thank you
00:52:33going into tonight
00:52:34thinking that we
00:52:36only needed one
00:52:37point above
00:52:37Alicia and Deanne
00:52:38I would have
00:52:39scoffed at that
00:52:40hopefully it'll
00:52:41just take the
00:52:41edge off
00:52:42I'm not going
00:52:42to complain
00:52:43I know
00:52:44we can beat
00:52:45Alicia and Deanne
00:52:47because I do
00:52:48have a knowledge
00:52:49of food
00:52:49and I do
00:52:51cook
00:52:51and I'm
00:52:52good at it
00:52:54maybe I should
00:52:55do a bit of this
00:52:56I think this is
00:52:57how they do it
00:52:57oh no don't do
00:52:59that
00:53:00that's embarrassing
00:53:03but we're now
00:53:05relying on our
00:53:05dessert
00:53:06to get us
00:53:07where we need
00:53:07to be
00:53:08it's pretty
00:53:09crazy
00:53:09thanks darling
00:53:10you're welcome
00:53:14oh that's so
00:53:15delicious
00:53:18right
00:53:19Jane and Shane
00:53:20said they don't
00:53:21do dessert
00:53:21tomato sour
00:53:22what could it be
00:53:24like a tomato
00:53:25perhaps
00:53:25or panna cotta
00:53:27who knows
00:53:28I don't know
00:53:28who knows at this
00:53:29point
00:53:29I have had a
00:53:31dirty tomato
00:53:32martini
00:53:32before
00:53:33that was amazing
00:53:34absolutely
00:53:35a Japanese
00:53:36restaurant too
00:53:36I am looking
00:53:37forward to
00:53:38Jane and Shane's
00:53:39tomato sour
00:53:40they could turn
00:53:41all of this
00:53:41around with the
00:53:42dessert
00:53:42it could be
00:53:43a 10
00:53:44it sounds
00:53:45like it's going
00:53:46to be quite
00:53:47simple but
00:53:48based on Jane
00:53:48and Shane's
00:53:49personality
00:53:50I feel like
00:53:51there's some
00:53:51hidden complexity
00:53:52I'll tell you
00:53:53what could go
00:53:53wrong with this
00:53:54dessert
00:53:54is it's got
00:53:55tomato in it
00:53:56and for me
00:53:57that screams
00:53:58bomb town
00:53:58I think it's
00:54:00worrying that
00:54:00they're banking
00:54:01on this dessert
00:54:02to stay in the
00:54:03competition
00:54:03in my opinion
00:54:06Alicia
00:54:06are you one step
00:54:07closer to
00:54:08$100,000
00:54:09do you think
00:54:10oh yeah
00:54:10oh yeah
00:54:11at this stage
00:54:12I'm thinking about
00:54:13buying the palazzo
00:54:14just to rub it
00:54:15in their face
00:54:18so Jane and Shane
00:54:19might be counting
00:54:20on this dessert
00:54:21to just wow
00:54:22everyone for them
00:54:23to have a shot
00:54:24at taking us out
00:54:26at this stage
00:54:26I guess anything
00:54:27could go wrong
00:54:28or right
00:54:29because I have
00:54:29no idea
00:54:30what it is
00:54:35so the marines
00:54:36look fantastic
00:54:37I'm not quite sure
00:54:38about the texture
00:54:39of them
00:54:39okay
00:54:40time to assemble
00:54:41it all beautifully
00:54:42on the plate
00:54:43with some lovely
00:54:44garnish
00:54:45fingers crossed
00:54:46it's enough
00:54:47with the dessert
00:54:48serving a riff
00:54:50on a cocktail
00:54:51so we decided
00:54:52to serve it
00:54:53in a really beautiful
00:54:54coupe glass
00:54:55the meringue disc
00:54:57sat perfectly
00:54:58in the bottom
00:54:58wow
00:55:00the colour is amazing
00:55:02I'm really happy
00:55:02with the colour of that
00:55:04really happy with the jam
00:55:05it actually looks like
00:55:07a cocktail
00:55:08so I'm actually going to put
00:55:10the finger lime
00:55:11on the top of the jam
00:55:12just for something
00:55:14a little bit different
00:55:15the finger lime
00:55:16is really beautiful
00:55:17and acidic
00:55:17and just that dusting
00:55:19of tomato powder
00:55:20is so interesting
00:55:22on your palate
00:55:22okay
00:55:24let's bring out
00:55:25the ice cream
00:55:25the colour's great
00:55:27the colour's great
00:55:27so you put the ice cream
00:55:29on
00:55:30wowee
00:55:30it's a little soft
00:55:32unfortunately
00:55:32it's a little soft
00:55:33let's go
00:55:33let's go faster
00:55:34hopefully we just
00:55:34get these on
00:55:35gelato is a little bit
00:55:36on the soft side
00:55:37at the best of times
00:55:38yeah I agree
00:55:39let's hurry it up
00:55:40we're confident
00:55:41with the dessert
00:55:42in the fact that
00:55:43the flavors
00:55:44are really beautiful
00:55:45but I'm very nervous
00:55:46about it
00:55:46because we're relying
00:55:48on this dessert
00:55:48to stay in the competition
00:55:50we'll just do a roll
00:55:52of the amaretto
00:55:54and then we're gone
00:55:57this one's for Colin
00:55:58this one's for Manu
00:55:59let's rock and roll
00:56:00let's get it done
00:56:14dessert is served
00:56:20thank you
00:56:24everything's riding
00:56:25on this dessert
00:56:27thank you
00:56:29looking around
00:56:29I'm like
00:56:30oh it actually
00:56:31didn't look too bad
00:56:32thank you
00:56:34yeah I'm worried
00:56:35it's for P
00:56:36maybe they're saving grace
00:56:40the dessert looks very cute
00:56:48if we are going
00:56:49to have a chance
00:56:50of getting above
00:56:51Alicia and Deanne
00:56:52we need a good score
00:57:01everything that we do
00:57:02is a gamble
00:57:02that we hope pays off
00:57:06including this dessert
00:57:17after their entree
00:57:18and main
00:57:19failed to live up
00:57:20to expectations
00:57:21Jane and Shane
00:57:22have now served
00:57:24their savoury dessert
00:57:25hoping it doesn't
00:57:26sour their night
00:57:29watching Colin
00:57:30and Manu
00:57:31taste the tomato sour
00:57:33I'm feeling
00:57:34a little bit hopeful
00:57:36that we're confident
00:57:37with the dessert
00:57:37but we need some
00:57:39strong scores
00:57:40in order to stay
00:57:41in the competition
00:57:42yeah we've
00:57:43set ourselves
00:57:44a tricky task
00:57:48thank you
00:57:49take a break
00:57:49and we'll call you back
00:57:50for our final critics
00:57:51thank you
00:57:54bon appetit
00:57:56thank you
00:58:04oh my god
00:58:05it's quite good
00:58:20it's great
00:58:21I think it was quite nice
00:58:22I was really lost
00:58:23in the flavour
00:58:25pretty much everyone
00:58:26has finished
00:58:27their glass
00:58:28so it honestly
00:58:30could go either way
00:58:31maybe this dessert
00:58:32saved them
00:58:34look
00:58:35they you know
00:58:36out in some restaurant
00:58:38we made a sticky day
00:58:39pudding
00:58:39and it was a lot better
00:58:41my favourite thing
00:58:42about this was
00:58:43I think it's finger lime
00:58:45I really liked
00:58:46the finger lime
00:58:47the little bursts
00:58:47of flavour were great
00:58:50the tomato ice cream
00:58:52was nice
00:58:54the meringue was
00:58:55lovely but a bit
00:58:56bit chewy
00:58:58the strawberry jam
00:58:59stuff was great
00:59:01I loved it
00:59:04not too tomatoey
00:59:06but I liked it
00:59:07with the lime
00:59:08the strawberry
00:59:09it was good
00:59:10I think it was
00:59:12well done
00:59:14would you choose
00:59:15this one
00:59:15versus the sticky day
00:59:16pudding
00:59:18yeah
00:59:19it was well done
00:59:21so obviously
00:59:22our dessert
00:59:23wasn't the
00:59:24our strongest
00:59:25it wasn't the weakest
00:59:27either
00:59:27I don't feel
00:59:28our dessert
00:59:28was overly
00:59:29that bad
00:59:30I'm like
00:59:30what are you talking about
00:59:31you can go anywhere
00:59:33at this stage
00:59:34there's a couple
00:59:34of the teams
00:59:35that you know
00:59:35possibly like
00:59:36the dessert
00:59:37does everyone else
00:59:38around the table
00:59:39love it
00:59:39we don't know
00:59:40I would have liked
00:59:42a little bit more
00:59:42sour notes in there
00:59:43because it does
00:59:44promote on the menu
00:59:45saying
00:59:45it's got tomato sour
00:59:47yeah
00:59:47is it like a strawberry jam
00:59:49in there or something
00:59:50it was really nice
00:59:50that sweetness
00:59:51was great
00:59:51I liked all the flavours
00:59:52I thought it was pretty
00:59:54I liked the pinks
00:59:55and the reds
00:59:55I thought the meringue
00:59:57was a little bit sticky
00:59:58but I didn't mind
00:59:59the chewiness
01:00:01but overall
01:00:03I liked it
01:00:04I liked it
01:00:05I would be happy
01:00:05to eat that
01:00:06in a restaurant
01:00:07sticky pudding
01:00:08or this one
01:00:10I think it's a little bit
01:00:11better than the sticky date
01:00:13Alicia
01:00:14do you think
01:00:15this dessert
01:00:15could bring them
01:00:16back open points
01:00:17which would be
01:00:18bad for you
01:00:20I don't think so
01:00:22but you're not as sure
01:00:23as you were earlier on
01:00:25I'm starting to get
01:00:26a little nervous now
01:00:28we definitely
01:00:29don't want to go home
01:00:31this competition
01:00:31means a lot
01:00:33and especially
01:00:34to do it together
01:00:35there's no one else
01:00:36I'd rather do it with
01:00:37I just
01:00:38I'm not ready
01:00:38to leave you guys
01:00:39just yet
01:00:40I don't want to leave you
01:00:41all of you
01:00:46with all three
01:00:47courses served
01:00:48it's now time
01:00:49for the guest teams
01:00:51to score
01:00:51Jane and Shane's
01:00:52instant restaurant
01:00:53out of ten
01:00:55so tonight
01:00:56Jane and Shane's
01:00:57instant restaurant
01:00:58list house
01:00:59yes we are
01:01:00we started with
01:01:01the
01:01:01shawamashi
01:01:02yes
01:01:03which was like
01:01:04a duck custard
01:01:05the consistency
01:01:06sat so wrong with me
01:01:07I think it's the first
01:01:08fail
01:01:08of the competition
01:01:09I actually did enjoy it
01:01:11the flavours was there
01:01:12I think execution
01:01:13was not real
01:01:14they haven't perfected it
01:01:16but I did enjoy it
01:01:17that made me sick
01:01:18runny egg
01:01:19I like mine
01:01:21usually poached
01:01:22not runny
01:01:23terrible
01:01:24for the main
01:01:25we had the
01:01:26master stock pigeon
01:01:27yes
01:01:28chilli, cucumber
01:01:29samphire
01:01:30and shallot
01:01:31pancake
01:01:34yeah
01:01:36overcooked
01:01:37it was just too dry
01:01:38it didn't
01:01:39come out the way
01:01:40they wanted obviously
01:01:40we both didn't like it
01:01:43I think that little
01:01:44poor bird needed
01:01:46about 30 minutes
01:01:47not 30 hours
01:01:48yes
01:01:48for dessert
01:01:49we had the tomato
01:01:51sour
01:01:51sour tomato
01:01:52best dish of the night
01:01:53best dish of the night
01:01:54for them
01:01:54I love the tomato
01:01:55sour
01:01:55you loved it
01:01:56yeah
01:01:56tomato was nice
01:01:57sort of mild
01:01:58and the addition
01:01:59of the finger lime
01:02:00yep
01:02:01which I really liked
01:02:02I just tasted tomato
01:02:03sauce with a bit of ice cream
01:02:04and I thought
01:02:05where's that floating
01:02:06pie
01:02:07what are we thinking
01:02:08overall
01:02:08a five
01:02:09five
01:02:10yeah
01:02:10yeah
01:02:11alright
01:02:11let's do a five
01:02:13okay
01:02:13five
01:02:14do you know what
01:02:15they just didn't live up to the standards
01:02:16that they set
01:02:17like quite a wave
01:02:19you know that's me
01:02:19I'm still thinking four
01:02:22alright
01:02:22we'll never do that
01:02:23then
01:02:23okay
01:02:24let's do it
01:02:25four it is
01:02:26I'm thinking a four
01:02:27I agree
01:02:28it's gonna be a four
01:02:28a four
01:02:29yeah definitely
01:02:30for Jane and Shane
01:02:31we're giving them a four
01:02:33so I'm thinking a three
01:02:35one for each course
01:02:36100%
01:02:37three it is
01:02:38let's go
01:02:43this has been a snowball
01:02:45of misfortune tonight
01:02:47it really has
01:02:48probably the only thing I'm proud of
01:02:50is the way that we work together in the kitchen
01:02:52because that's how we approach life
01:02:54there's a team
01:02:55let's go
01:02:58we're hopeful that our dessert
01:03:00can lift us back up a little bit
01:03:03after our efforts tonight
01:03:05in the kitchen
01:03:06it would actually mean quite a lot for us
01:03:07to have an opportunity to correct that
01:03:09because we know we can
01:03:11be much better than we have tonight
01:03:12just to redeem ourselves
01:03:15Jane and Shane
01:03:16thank you for inviting us
01:03:18to dinner
01:03:18tonight I would say
01:03:20was a challenge
01:03:21it was pretty rough
01:03:22what did you do enough?
01:03:27Alicia and Diane
01:03:28with just 68 points
01:03:30you are at the bottom of the leaderboard
01:03:35tonight
01:03:37either Jane and Shane
01:03:39or Alicia and Diane
01:03:41or Alicia and Diane
01:03:42will be eliminated
01:03:45Alicia and Diane
01:03:46can you please stand
01:03:47and join Jane and Shane
01:03:49at the head of the table
01:03:55this is it
01:03:57we could be going through
01:03:58it's us or them at this point
01:04:00losing to Jane and Shane
01:04:01would just be a worst case scenario
01:04:07next
01:04:08while the dream ends
01:04:10for one team
01:04:11yeah I'm nervous
01:04:13this could be our last hurrah
01:04:15for others
01:04:16it's just the beginning
01:04:18the gate crushers
01:04:19the gate crushers are coming for you
01:04:20we're here to shake up the competition
01:04:22we are here to win this thing
01:04:24I already hate these guys
01:04:25watch out
01:04:31it's the final instant restaurant
01:04:33of the first round
01:04:35and as the last team to cook
01:04:37Jane and Shane
01:04:38must beat Alicia and Diane's
01:04:40score of 68
01:04:41or be eliminated
01:04:43the night hasn't been terribly positive
01:04:46but hopefully the dessert
01:04:47saved the day
01:04:48yeah I'm nervous
01:04:50this could be our last hurrah
01:04:51Jane and Shane
01:04:53the guest teams
01:04:54have given you
01:04:55a combined score of
01:04:5920 out of 50
01:05:04I just want to sink into the floor
01:05:06I think our main was so poor
01:05:08we made it very easy
01:05:09for people to
01:05:10give us a low score
01:05:17we might have a real chance here
01:05:21and now it's our turn
01:05:22we'll be scoring each dish
01:05:24out of 10
01:05:24hope that the judges
01:05:26appreciate the dishes
01:05:29that we thought we were going to present today
01:05:31and I think they will
01:05:32for entree we had
01:05:34duck, shawamushi, crab and caviar
01:05:37it was the sort of dish
01:05:39that I would expect to see
01:05:40at a grand final
01:05:42the way it was plated up
01:05:43it definitely looked absolutely amazing
01:05:47I think the dish itself tasted really good
01:05:51but the technique was really wrong
01:05:55the top of the custard was set
01:05:57and underneath there was sort of
01:05:59something went wrong
01:06:00I liked the garnish
01:06:02more than I liked the actual dish
01:06:04the score I'm giving you for your entree
01:06:07is a five
01:06:09I score you a four
01:06:12disappointing
01:06:13we were certainly expecting somewhere over a six
01:06:16for our entree
01:06:17because it's so tasty
01:06:19for main course
01:06:21master stock
01:06:22pigeon
01:06:22chili
01:06:22cucumber
01:06:23samphire
01:06:24and shallot
01:06:25pancake
01:06:29some critics are harder than others
01:06:32and this one is not easy
01:06:35unfortunately this pigeon
01:06:39I can't even find
01:06:41a positive thing to say about it
01:06:46I know where you wanted to go with it
01:06:48but you didn't get there
01:06:51I did love the flavor of the master stock
01:06:54the pancakes were nice
01:06:55the pigeon
01:06:57obviously the legs can be braised
01:06:59they're comfy
01:07:00nice and slow
01:07:01so they just fall off the bone
01:07:02unfortunately
01:07:03they didn't fall off the bone
01:07:06for your main course tonight
01:07:08score you four
01:07:11the score I'm giving you for your main course
01:07:13is a three
01:07:17I'm trying to work out the mass
01:07:18while I'm standing up there
01:07:19with all my nerves
01:07:20but we're definitely up by a few points
01:07:23I'd feel absolutely devastated
01:07:25if this is the way
01:07:26we were about to leave the competition
01:07:28but I'm fairly confident
01:07:30that Manu and Colin
01:07:32will understand and appreciate
01:07:34dessert tonight
01:07:35we most definitely need
01:07:37some very good scores
01:07:38from this dessert
01:07:39in order to stay in the competition tonight
01:07:40I'm feeling a little bit hopeful
01:07:43for dessert
01:07:44you gave us tomato sour
01:07:48for two people who don't like dessert
01:07:50I think this was your most successful course
01:07:54I liked the addition of the sweetness of the jam
01:07:57I'm glad it was actually a lot sweeter than you promised
01:08:03I've got to join Colin on this one
01:08:06I thought the ice cream was nice and fluffy and light
01:08:10the pop of the finger limes were a nice addition
01:08:13with the sourness and the acidity
01:08:15a nice little finish
01:08:22the score I'm giving you for your dessert
01:08:24is a seven
01:08:27I score you a seven
01:08:33Jane and Shane
01:08:35that leaves you with a grand total score of
01:08:4350
01:08:45not enough
01:08:46no I don't know
01:08:49unfortunately that places you on the bottom
01:08:51of the leaderboard
01:08:52and you have been eliminated from my kitchen rules
01:08:56I'm sorry to say
01:08:58I think we're both really disappointed
01:08:59that it's ended
01:09:00in the way that it's ended
01:09:02yeah
01:09:02I just know that we'll never cook another pigeon
01:09:04correct
01:09:07Alicia and Deanne
01:09:09you live to fight another day
01:09:11well done
01:09:12thank you
01:09:14Jane and Shane
01:09:15despite this result tonight
01:09:18do not lose your love for food
01:09:20au revoir
01:09:21and good luck
01:09:22thanks guys
01:09:24good luck everyone
01:09:24have fun
01:09:25thank you
01:09:29who are not that us
01:09:31of all
01:09:32would take out
01:09:32Jane and Shane
01:09:33the snobby snooties
01:09:35travel the worldies
01:09:37eaty palazzies
01:09:38palazzi ozies
01:09:41with a score of 50
01:09:43Jane and Shane
01:09:44are eliminated from the competition
01:09:47sitting at the top of the leaderboard
01:09:50are Tiffany and Giancarlo
01:09:51and just behind them
01:09:53are Mary and Golden
01:09:55so that means Tiffany and Giancarlo
01:09:57and Mary and Golden
01:10:00you are both fast-tracked
01:10:03to Kitchen HQ
01:10:06congratulations
01:10:16I'm so proud of us
01:10:18yep
01:10:18I can't wait
01:10:21our three other teams
01:10:23Alicia and Deanne
01:10:24Angus and Simon
01:10:25Kristen and Lucy
01:10:26can you please stand up
01:10:34at the moment
01:10:36we're not too sure
01:10:37you're ready
01:10:38for Kitchen HQ
01:10:40it's going to take
01:10:41a lot more
01:10:41for you to prove
01:10:43you've got what it takes
01:10:44how do I put it
01:10:46you're going around
01:10:47Australia again
01:10:49against
01:10:50three new teams
01:10:53there it is
01:10:54look out
01:10:55because the gate crashes
01:10:57are coming for you
01:10:58ooh
01:11:09you might look like
01:11:10we're here for a good time
01:11:10we're here to shake up
01:11:12the competition
01:11:12we can cook our ass off
01:11:13and that's what we're going to do
01:11:15let's go
01:11:15let's go
01:11:16let's go
01:11:17let's go
01:11:17let's go
01:11:17let's go
01:11:18the other teams
01:11:18are going to underestimate us
01:11:19they're going to just think
01:11:20mum and son from Perth
01:11:21they're not going to see
01:11:22our skill set coming
01:11:24being best mates
01:11:25we know each other
01:11:26like the back of our hands
01:11:27we're bringing zesty
01:11:28fresh flavours
01:11:29also zesty fresh personalities
01:11:31watch out
01:11:41this is crazy
01:11:45I already hate these guys
01:11:46so I'm more motivated
01:11:48than ever
01:11:49to cook the best food we can
01:11:52welcome to hell
01:11:55we are going to bring the heat
01:11:57yeah
01:11:57baby
01:11:59bring it on
01:12:07it's the start of a brand new round
01:12:11and the gate crashes are here
01:12:13we can cook our ass off
01:12:15and that's what we're going to do
01:12:16well well well
01:12:17expecting us were we
01:12:18oh I didn't know we had
01:12:19the magician coming tonight
01:12:22the remaining OG teams
01:12:25are gearing up
01:12:26and ready to fight
01:12:28the gate crashes are coming
01:12:30into our territory
01:12:31oh that's for sure
01:12:32right into the lion's den
01:12:35we're the predators
01:12:36and the gate crashes
01:12:37are actually the prey
01:12:38they might need to pack their bags
01:12:40second round
01:12:41ding ding
01:12:43but
01:12:43as the teams ready themselves
01:12:46for battle
01:12:46they have absolutely no idea
01:12:48what these gate crashes
01:12:49are capable of
01:12:50we're here to win
01:12:51and then
01:12:52oh the lounge
01:12:55the gate crashes
01:12:57still have one big surprise
01:13:02this is a food competition
01:13:04I don't feel like it's a problem at all
01:13:06wait
01:13:07so hang on
01:13:08any other questions
01:13:09that leaves the OGs
01:13:12fuming
01:13:13what are you even doing here
01:13:15please leave
01:13:16the amount of shits that we give tonight is
01:13:18yeah zero
01:13:19big fat
01:13:21this is gonna be fun
01:13:22laughing
01:13:24laughing
01:13:24laughing
01:13:25laughing
01:13:25laughing
01:13:25laughing
01:13:25laughing
01:13:25laughing
01:13:25laughing