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\#MKRAustralia #MyKitchenRules #MyKitchenRulesAustralia #MKRAUSeason16 #MKRAUS16E06 #MKRS16Episode6 #MyKitchenRulesSeason16 #MyKitchenRulesEpisode6 #MKR2026 #AustralianCookingShow #CookingCompetition #RealityTVAustralia #AustralianRealityShow #JaneAndShane #InstantRestaurant #FoodCompetition #CookingChallenge #CelebrityChefs #FoodLovers #TVShowAustralia
Watch My Kitchen Rules Australia (MKR) Season 16, Episode 6. Follow the cooking competition as teams showcase their culinary skills, prepare delicious dishes, and compete to impress the judges.
Enjoy the drama, exciting cooking challenges, and food competition in this episode of My Kitchen Rules Australia.
Watch My Kitchen Rules Australia (MKR) Season 16, Episode 6. Follow the cooking competition as teams showcase their culinary skills, prepare delicious dishes, and compete to impress the judges.
Enjoy the drama, exciting cooking challenges, and food competition in this episode of My Kitchen Rules Australia.
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TVTranscript
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.
00:00:29Into 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 shit, so.
00:01:05You 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.
00:01:15While Alicia and Deanne pray for a miracle.
00:01:18I would love for Jane and Shane to really just flop.
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 for the final instant restaurant
00:02:10one of the round, where stylish foodies Jane and Shane are getting ready to host a very classy instant restaurant.
00:02:22I think we might start with the draping, because 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, I write down a list of things that I want
00:02:49to accomplish.
00:02:50That's why we've called this space The List House.
00:02:54And the concept is considered refined, elegant.
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,
00:03:06and 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.
00:03:19That way.
00:03:20We'll get 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.
00:03:58They 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 Red Felt?
00:04:56It's got to be above 86.
00:04:58Yeah.
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 like to be the winners at the end of the day.
00:05:07And 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 chintzol.
00:05:33You know, we're here to up the ante.
00:05:35And we're going to just smash it out of the park.
00:05:37I 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?
00:06:07Is that the king crab legs?
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.
00:06:22Delicious.
00:06:22Yeah, it's so good.
00:06:23Our food is considered, our 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, we've got caviar.
00:06:45Is there enough texture there?
00:06:46There's a lot that can go wrong with this dish.
00:06:48There's also a lot that can go right.
00:06:51Our menu might be a little bit divisive.
00:06:54I would assume 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 shalop 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.
00:07:31Those heads going.
00:07:32But 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, thank you.
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.
00:08:12With 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, no, 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.
00:08:54The pigeon is very much styled on a traditional duck pancake type of situation.
00:09:00So, very similar flavours.
00:09:03I'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.
00:09:13It had 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.
00:09:47Because the pigeon's quite bland, the master stock is everything to infuse them with flavour.
00:09:51The pigeons are in the stock.
00:09:53Tuck in their little toes.
00:09:54Tuck in their little toes.
00:09:56Sleep well, babies.
00:10:02I'm going to start on the tomatoes for the dessert.
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, but is it going to be polarising 100%?
00:10:20Definitely banking on.
00:10:21It's going to be sour.
00:10:22So, 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, I was thinking
00:10:46about ingredients, which is what I do, wrote down a list of ingredients, and a dessert
00:10:51came out of it.
00:10:52Slow turn, yeah.
00:10:53I think our dessert shows more creativity than we've seen in the competition to date.
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.
00:11:15Yep.
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
00:11:31beautiful.
00:11:32I think we put them in the confit for a little bit longer than we have been.
00:11:36Yes, I agree.
00:11:37I think that'd be great.
00:11:37The 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
00:11:47they will just sit there 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, it 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,
00:12:28we all 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?
00:12:43Come on.
00:12:48Is that the door?
00:12:52Was that the door?
00:12:53Oh, okay, wow.
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.
00:13:05Hey!
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.
00:13:26Oh, we must be getting a plane off to their palazzo.
00:13:28Yeah.
00:13:39We're eating in a church.
00:13:41We're eating inside a church.
00:13:43Oh!
00:13:45Wow.
00:13:46Wow.
00:13:49Wow.
00:13:51Maybe we need to pray for some good food.
00:13:54Dear food gods, please let my belly be full and not rumbling and not feel really sicky.
00:14:05Oh, I was expecting a little bit more.
00:14:07A lot more.
00:14:09We've got grapes and cabbage.
00:14:10Yeah.
00:14:12Is it there?
00:14:13What's it called?
00:14:14List walls?
00:14:17Sist walls?
00:14:19Sist walls.
00:14:20List walls?
00:14:22What's the name of the restaurant, please?
00:14:24Hi, guys.
00:14:25Welcome to our instant restaurant, the List House, which is just really a fancied way of saying
00:14:32List House.
00:14:34For us, words on a list are really, really important.
00:14:37They provide a scaffolding for telling a story, but don't fill in the details.
00:14:41So it makes the process of creativity a little bit more unknown and exciting.
00:14:47So, 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, so we're going to get back to the kitchen.
00:14:55Now that you're here, it'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 to the last instant restaurant?
00:15:11But not to our last.
00:15:13That's the same.
00:15:16See you later, Jane and Shane.
00:15:19They're going to be the last to cook, but the first to go home.
00:15:23Do you think they're going to be harsh, or 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 half.
00:15:31Yeah.
00:15:32But I'm hoping that they're also reasonable when 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 the entire time.
00:15:43Yeah.
00:15:44I don't understand it.
00:15:45I don't get it.
00:15:46Do you think, darling, it's going to be the plating, or do you think it's going to be everything?
00:15:50Or just an excuse to have a negative opinion on everything?
00:15:55They've got to score honestly with what's on the plate.
00:15:59Once they get the first dish, the entree, out, and they see how beautiful that looks,
00:16:05I think that's going to set us up really well for them going well.
00:16:11She can actually make something look great on a plate.
00:16:13Yes.
00:16:13Fortunately, I don't feel like we're surrounded by a good bunch of cooks.
00:16:16I think we've come across one team who have done a really great job, one team who did
00:16:21a middling job, and then a couple of teams who really didn't do that great a job.
00:16:25We have the ability to be on top of the ladder by the end of our cook.
00:16:29Our scorer are still thinking it'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.
00:16:41If someone does have to leave.
00:16:43That's crazy.
00:16:44Alicia and Deanne, how do you think that Shane and Jane would feel losing to you two?
00:16:48I think they would absolutely hate that.
00:16:51I'm not ready to go home.
00:16:52If we can stay in this competition, I 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, Jane and Shane, will go tonight?
00:17:01I don't think that they have realised the pressure will hit.
00:17:04I feel like we will be seeing 10s tonight.
00:17:07We do expect them to bring it.
00:17:09Is anyone going to be very critical on how she does her plating today?
00:17:14100% everything.
00:17:16I'm judging every single thing.
00:17:17Can't literally at this stage a 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 and it's anything but really well plated, I'll be surprised.
00:17:30We're expecting them to live up to their own extremely high standards.
00:17:34Jane mentioned that prior to Tiffany and Giancarlo's instant restaurant, that no other instant restaurant brought flavour.
00:17:41Jane and Shane are so confident.
00:17:45I don't think they've seen anyone at the table as a threat.
00:17:48They really need to put their money where their mouth is because the claws will be out tonight.
00:17:53They could have a target on their backs, but I think it's one they have put there fairly and squirrelly
00:17:58by themselves.
00:18:01Coming up.
00:18:02Can't afford to have even one that'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 in 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 of round one.
00:18:38And heading to Jane and Shane's Blue Mountains home, the judges are ready to rumble.
00:18:45Because tonight, one 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 and then we have a surprise for you.
00:19:17We're going to take you for a walk down this way.
00:19:19So, the ultimate ideal today is to impress Colin and Manu because their scores definitely have
00:19:24more weight.
00:19:25Okay, so this should be fun.
00:19:27I hope so.
00:19:28And for me, their opinion is more relevant.
00:19:31What's annoying me is that Colin and Manu are way funnier than me and Simon.
00:19:37Oh, that's not hard.
00:19:40Good evening.
00:19:41Bonsoir.
00:19:45Speak of the devil and the devil will appear.
00:19:49Colin and Manu, as always, look very dapper.
00:19:51Tonight, they're kind of twinning.
00:19:54Welcome, Colin and Manu, to our instant restaurant, List House.
00:19:58Hope you enjoy it.
00:20:00Well, here we are.
00:20:02The most anticipated instant restaurant of the round.
00:20:06As we know, it all comes down to this.
00:20:10Tonight, either Alicia and Deanne or Jane and Shane will be eliminated.
00:20:20Jane and Shane, you have to beat a score of 68.
00:20:28Now, no one has ever been eliminated on a score of 68 before, have they?
00:20:34So, Jane, Shane, how confident are you guys tonight?
00:20:37We certainly are aiming to be on the top of the ladder by the end of the night.
00:20:43What's on the menu tonight?
00:20:44Okay, so please turn over your menus.
00:20:46So, for entree, we have duck chuan mushi.
00:20:51No, I said that wrong.
00:20:52No, you said that wrong.
00:20:55For entree, we have duck chuan mushi.
00:20:59No.
00:21:02Ooh.
00:21:03So, for entree, we're having duck chuan mushi.
00:21:06No.
00:21:11No, it is.
00:21:11Chuan. It's chuan.
00:21:13Okay.
00:21:14Ouch.
00:21:14Look, I love that Jane is unapologetic and...
00:21:18Knows her star, but I would never do that to you.
00:21:21So, for entree tonight, we have duck chuan mushi.
00:21:26King crab caviar.
00:21:29For main, we have master stock pigeon.
00:21:35Chilli, cucumber, samphire, and shallot pancake.
00:21:41We're eating pigeon.
00:21:42I'm a little bit freaked out.
00:21:44We have pigeons in the Philippines.
00:21:45We eat them.
00:21:46I actually like it.
00:21:48Nice.
00:21:48Pigeons taste like chicken.
00:21:50And dessert, we have a tomato sour.
00:21:55Interesting.
00:21:56What is that?
00:21:58Sounds very interesting.
00:22:01I would say the cat will be amongst the pigeons later on.
00:22:06I wish you well.
00:22:07Enjoy, guys.
00:22:08Enjoy.
00:22:08Oh, my God.
00:22:10This menu looks fancy.
00:22:11I hope it will also taste fancy.
00:22:14Right.
00:22:15What do we think of this menu?
00:22:16Alicia and Diane, do you feel intimidated when you look at this menu?
00:22:20Yeah.
00:22:21Intimidation, possibly, if done well.
00:22:23I don't know how all this is going to go together.
00:22:25So, I guess we'll just see.
00:22:27How are you hoping it all goes together?
00:22:28I'm hoping that they all just fail and it goes to complete and utter shit.
00:22:31So, that's what we're hoping for?
00:22:33Because they've been pretty harsh on presentation and flavours,
00:22:38do you think that might come back to bite them tonight?
00:22:40Yeah, those pigeons that they were aiming for,
00:22:42they've literally put a dart on themselves for tonight, that's for sure.
00:22:45And I'm coming in ready to go.
00:22:48Ding!
00:22:52Everyone seems a little bit excited.
00:22:54Not as excited as I thought they were going to be.
00:22:56Well, I think they're still figuring out what show and mushy is.
00:22:59Sure, I think you are too with your pronunciation.
00:23:01That was terrible.
00:23:02I got it right in the end.
00:23:04Anyway, you 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, we're making duck egg shawamushi with king crab and caviar.
00:23:16You've got to put the crab in the steam oven first.
00:23:18These are so spiky, these guys.
00:23:21I'm super excited about the first course.
00:23:23The entree, to me, is just a gorgeous, gorgeous dish.
00:23:28This dish is a savoury egg custard.
00:23:31It's a Japanese dish.
00:23:33It's something that we enjoy when we're eating out.
00:23:35Though we're sort of trying to elevate it slightly today with beautiful king crab and a pop of caviar on
00:23:43the top.
00:23:44I'm about to pull that crab out.
00:23:47Certainly 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 a Japanese hug in a Tokyo winter.
00:23:55And we normally do spanner crab with this.
00:23:58But I think this crab is so much better.
00:24:02Give it some.
00:24:04Oh, that's actually super satisfying.
00:24:06I'm really excited about showing people a whole lot of different technique and a beautiful place of food.
00:24:13I might do the duck egg custard.
00:24:15Yep.
00:24:15So we'll just need to take the lips off.
00:24:20Crack on, eh?
00:24:22That was a joke.
00:24:24Oh, yes.
00:24:24Sorry, darling.
00:24:25I'm not accustomed to you making jokes in the kitchen.
00:24:28I don't often make jokes in the kitchen.
00:24:29No, you don't.
00:24:29It's not me at all.
00:24:31We've made this custard many times.
00:24:34It's something we really love to eat.
00:24:36Add the eggs to the stock.
00:24:38Before I put the eggs into the oven, I stack the bottoms of them with the picked king crab.
00:24:43Then you pour the liquid over the top.
00:24:45It's literally five bites of deliciousness.
00:24:48So we can't afford to have even one that's not perfect.
00:24:52The decision to present the duck egg in its shell was definitely deliberate.
00:24:58Choice, I think will look super beautiful.
00:25:00So happy with these.
00:25:02They've been filled perfectly.
00:25:04Yeah, I'm really excited.
00:25:05I think it's going to be a winner.
00:25:06We're really excited to get our first dish out.
00:25:08And I think it will hopefully set a tone for a good night.
00:25:14All right, duck, shell, mushy, king crab, caviar.
00:25:18What are you expecting for the entree?
00:25:19Can someone tell me what shell and mushy is?
00:25:22Does anyone know?
00:25:23No.
00:25:25Anyone who's gone to Japanese restaurants before?
00:25:28Yeah.
00:25:28A little custard type number.
00:25:31Duck, shell and mushy.
00:25:33It's an egg-style custard thing.
00:25:35That sounds delicious.
00:25:37If it's a set custard, that's quite a tricky thing to do for 12 people.
00:25:43If there's one thing we know about Jane, is that she's a tasting or an eater.
00:25:47So I'm expecting teeny-tiny tastes of the food.
00:25:50I think it could be one of those really frighteningly, like, mushy.
00:25:54It's in the name, isn't it?
00:25:56You know, it's going to be a mushy mess.
00:26:00I like crab.
00:26:01Our caviar, I mean, that comes out of a jar.
00:26:04Plating better be perfect, is all I'm saying.
00:26:06Judging the presentations.
00:26:08100% either.
00:26:14I'm happy to pull this.
00:26:15It's got 50 seconds.
00:26:16Let's do it.
00:26:16Okey-dokey.
00:26:17Woo-hoo.
00:26:18Oh, yeah, they look good.
00:26:19The texture of the custard should be similar to a panna cotta,
00:26:23so it should be really rich and silky.
00:26:25Colour on this is really good.
00:26:27It's beautiful.
00:26:28The crab looks like it's cooked perfectly.
00:26:34Oh, my God, that tastes so great.
00:26:36Awesome.
00:26:36It's literally one of my favourite, favourite things.
00:26:38It's time to plate.
00:26:39The presentation of this entree is imperative to eat as a dish.
00:26:45I've nestled them in a beautiful bed of pink rock salt.
00:26:49I'm going to start by garnishing with the king crab,
00:26:53some julienne shallots, ginger,
00:26:55and then just a touch of caviar on the top.
00:26:57And this is a good one, right?
00:26:59This is a great caviar.
00:27:00This is delicious.
00:27:01Oh, and a nasturtium leaf, because why not?
00:27:04We know that the people around the table
00:27:06are really expecting plating to be your focus.
00:27:10Yeah, it's definitely my focus.
00:27:11I feel really happy serving this entree.
00:27:15Aesthetically, it looks beautiful and refined on the plate,
00:27:17and that should set it up for being a very positive start to the menu.
00:27:21Which has got the generous caviar?
00:27:23This one's for Colin, and this one's for Manu.
00:27:25OK.
00:27:26OK.
00:27:26Let's go.
00:27:37Oh!
00:27:39Entree is served.
00:27:42I'm most excited for people's expressions
00:27:45when the entree lands in front of them.
00:27:47I think it's visually very appealing.
00:27:51Thank you very much.
00:27:52You're welcome.
00:27:53Because duck eggs are white,
00:27:55it almost looks like fine porcelain.
00:27:57It's really beautiful.
00:28:02It looks so nice.
00:28:04This presentation alone is ten.
00:28:06Yeah, it's stunning.
00:28:09If this tastes as good as it looks,
00:28:11we are in trouble.
00:28:12We're going home.
00:28:13Yeah.
00:28:15How do you suggest we attack this dish?
00:28:18The lid of the egg is cut off.
00:28:19Just use your spoon and scoop into it
00:28:21as you would a custard.
00:28:25Don't try and crack the egg.
00:28:26Yes.
00:28:27Yes.
00:28:40I think Alicia and Deanne should be genuinely worried.
00:28:42This entree looks phenomenal.
00:28:45Based on what I'm seeing,
00:28:47they're packing their bags tonight.
00:29:06Something is very wrong.
00:29:17At their instant restaurant,
00:29:19List House,
00:29:20stylish foodies,
00:29:21Jane and Shane,
00:29:22have just served their entree.
00:29:37Duck,
00:29:38It's not sad.
00:29:44You can see it.
00:29:46That egg is just completely running.
00:29:50Something is very wrong.
00:30:16That egg custard for me is,
00:30:18Mm-mm.
00:30:19No, thank you.
00:30:26It's supposed to be like that.
00:30:29Yeah, I'm not really into that.
00:30:35It's actually really tasty.
00:30:37How's yours?
00:30:40Yeah, yours is not sad.
00:30:49First bite was delicious,
00:30:51but it was all crab and caviar.
00:30:53And the texture is a bit off-putting
00:30:55once you get through the topping.
00:30:57I think the presentation was amazing.
00:30:59The egg custard,
00:31:02that actually made my stomach turn.
00:31:08Giancarlo.
00:31:09I love the presentation.
00:31:10Absolutely love it.
00:31:11I love the concept.
00:31:13When it looks like this,
00:31:14it needs to deliver, right?
00:31:16So everything needs to be perfect, really.
00:31:18The texture of the custard was not there.
00:31:22I think the flavours are great.
00:31:24Not 100% on the balance.
00:31:26This dish, I'm afraid to say,
00:31:28is style over substance.
00:31:32My custard.
00:31:38It's like that.
00:31:40Now, I have a very fond memory
00:31:42of looking after a friend's baby,
00:31:43and I got a lot of that on my shoulder.
00:31:46I'm shocked that it's gone wrong.
00:31:48So wrong.
00:31:50But I'm stoked.
00:32:06Jane and Shane,
00:32:07for Entree,
00:32:08you served us
00:32:08Dark Shawan Moshi
00:32:09with King Crab and Caviar.
00:32:13Well, let's talk about the presentation,
00:32:15shall we?
00:32:15Yes, please.
00:32:18Absolutely amazing.
00:32:20Definitely feel like you are
00:32:21in a stunning restaurant,
00:32:23and you guys have made a lot of effort
00:32:25in presenting something beautiful.
00:32:28The crab was succulent.
00:32:30It was moist.
00:32:31It was beautiful chunks of it.
00:32:33The caviar is obviously luxurious.
00:32:35Gives you that salty pop on top.
00:32:37And the flavour profile is delicious.
00:32:41But the technique was wrong.
00:32:44And let me show you.
00:32:45Sure.
00:32:48So, unfortunately,
00:32:50terrible texture to the palette.
00:32:53Manu said the texture was terrible.
00:32:56He said it was terrible.
00:32:57But in no way did I think
00:32:59that the texture was terrible.
00:33:01And I almost felt like saying,
00:33:03yeah, I don't agree with you there, mate.
00:33:05I'm not 100% on board with that.
00:33:08The top was beautiful.
00:33:10The first bite with the crab was set,
00:33:12and then underneath wasn't.
00:33:14And I think that is just down
00:33:17to the leakage of the liquid
00:33:19from the crab.
00:33:22But one dish down,
00:33:23two to go.
00:33:24Everything to play by.
00:33:29Great.
00:33:29Thanks, guys.
00:33:30I'm actually feeling some hope.
00:33:34We could still have a chance
00:33:36if it keeps going this way.
00:33:40Well.
00:33:41So, our first critique.
00:33:42Yeah.
00:33:43Some positives.
00:33:44Yeah, some positives.
00:33:45A bit negative.
00:33:46Yeah.
00:33:47I was actually
00:33:48a little bit surprised
00:33:50to hear the feedback
00:33:51from the judges.
00:33:52I think the crab
00:33:53added so much moisture
00:33:54at the base of that egg.
00:33:55But they kind of...
00:33:56Manu said my technique
00:33:58was incorrect.
00:33:58The technique was right.
00:34:00We just shouldn't have put the crab
00:34:01in the bottom of the egg.
00:34:01No, no, no.
00:34:02That's...
00:34:03That's the way you do it.
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, eh?
00:34:11Let's get some action
00:34:12happening with this pigeon
00:34:14for our main
00:34:15and be better.
00:34:17Be better.
00:34:18As we like to say.
00:34:19Be better.
00:34:20I've left the entree at the door.
00:34:22It's just as important
00:34:24to create a beautiful main course
00:34:26as it was the entree.
00:34:28Should we have a look
00:34:28at this pigeon
00:34:29sitting in there
00:34:30in the confit?
00:34:31For main,
00:34:32we are having
00:34:32a master stock pigeon
00:34:34with chilli,
00:34:35cucumber,
00:34:36samphi
00:34:37and a shalop pancake.
00:34:39The pigeon meat itself
00:34:40is a game bird
00:34:41that's similar
00:34:42to spatchcock
00:34:43but it is very unforgiving.
00:34:46Great.
00:34:47That's exactly
00:34:47what we're looking for.
00:34:48It's a really low,
00:34:50slow cook
00:34:51but I think
00:34:52we're going to chuck it on
00:34:52for another half.
00:34:56You need to get on
00:34:57with the pancake.
00:34:59Yep, I do.
00:35:02I think our main
00:35:02is going to
00:35:03help us bounce back
00:35:04a little bit
00:35:05after our critique
00:35:06from our entree.
00:35:07It has to.
00:35:08Simply because
00:35:09that's right,
00:35:09it has to.
00:35:11Shall we talk
00:35:12about main course?
00:35:13I'm hoping
00:35:14it's as good
00:35:15as the entree.
00:35:18Master stock pigeon
00:35:19chilli,
00:35:20cucumber,
00:35:21samphire,
00:35:22shalop pancake.
00:35:22I've never had pigeon
00:35:24before so
00:35:24I don't actually
00:35:26know if it's
00:35:28something
00:35:28that
00:35:30upper class
00:35:30people eat.
00:35:32Actually,
00:35:32it's a very expensive
00:35:34bird to buy.
00:35:35That makes me think
00:35:36that they've put it
00:35:37on the menu
00:35:37to run with this
00:35:38fine dining.
00:35:40I feel like
00:35:40they're just
00:35:40overcomplicating things.
00:35:42I have no idea
00:35:43how you would actually
00:35:44cook a small bird.
00:35:46Never,
00:35:47ever seen pigeon
00:35:47anywhere.
00:35:48Well,
00:35:49other than like
00:35:49on the streets.
00:35:51On the streets.
00:35:52Alicia?
00:35:53Look,
00:35:54I'm hoping
00:35:54everything's
00:35:55turning to
00:35:55absolute crap.
00:35:57I'm hoping
00:35:58the pigeon's
00:35:58well overcooked.
00:36:00I'd like a bunch
00:36:00of bones
00:36:01in mine
00:36:01personally.
00:36:05Can you have
00:36:05a look at the pigeon?
00:36:07Pulling the pigeons
00:36:08out of the oven,
00:36:09it is most certainly
00:36:11the moment of truth.
00:36:12Let's have a look
00:36:13at this one here.
00:36:14I really want
00:36:15to be moist
00:36:16and tender
00:36:17and succulent.
00:36:18Almost falling apart.
00:36:19Yeah.
00:36:20So,
00:36:20we just wanted
00:36:21to get a sense
00:36:22of the texture
00:36:23of this pigeon,
00:36:25Just so we know
00:36:26we're not going
00:36:26to have overcooked it
00:36:29because that'll be
00:36:30a disaster.
00:36:32It tastes
00:36:35really dry.
00:36:39It's just dry.
00:36:42It's so dry.
00:36:44Confi has done
00:36:45the complete opposite
00:36:45of what we wanted.
00:36:47It's well
00:36:48and truly over.
00:36:49It's just super dry.
00:36:50Super dry.
00:36:53It's just been destroyed.
00:36:55I can't touch it.
00:36:55It's gross.
00:36:56Okay.
00:36:57The pigeon
00:36:57is mummified.
00:37:00I don't know
00:37:01what to do with it.
00:37:02I think I need
00:37:03just a couple of minutes.
00:37:09I feel like
00:37:10an absolute failure.
00:37:20In the Blue Mountains...
00:37:21I think I need
00:37:22just a couple of minutes.
00:37:26Stylish foodies
00:37:27Jane and Shane
00:37:28are facing disaster
00:37:30with the centrepiece
00:37:31of their main course.
00:37:32The pigeon
00:37:33didn't feel
00:37:34like an absolute failure.
00:37:35I think it's just
00:37:36hit me really
00:37:37that the scale
00:37:38of the cook
00:37:39is a little bit
00:37:40more overwhelming
00:37:41than we thought
00:37:41it was going to be.
00:37:43So, yeah,
00:37:44maybe that was stupid.
00:37:46You okay?
00:37:47Yeah.
00:37:48That minute was good?
00:37:49Yeah.
00:37:49Yep.
00:37:52Bottom line,
00:37:53we've got to get
00:37:53something on the plate.
00:37:54We do.
00:37:54Because nothing
00:37:55on a plate is a fail.
00:37:57Yep.
00:37:58We will serve something.
00:38:01So, we're going
00:38:02to have to have a pivot.
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 going to do.
00:38:09I'm going to get
00:38:09the pressure cooker out.
00:38:11We can't be
00:38:12any further in the weeds.
00:38:13We just need a solution.
00:38:15I'm going to chuck them
00:38:16in the pressure cooker
00:38:16with some of the master stock.
00:38:18They need to retain moisture
00:38:19to rehydrate.
00:38:22And I think
00:38:23the only way forward
00:38:24is to use
00:38:25the pressure cooker.
00:38:26Yeah, I agree.
00:38:27I think the pressure cooker
00:38:28is a great idea.
00:38:29Hoping the more heat
00:38:31and the more liquid,
00:38:32the better
00:38:32the quality of the meat
00:38:33would 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
00:38:42get emotional at all
00:38:43in the kitchen.
00:38:44There's no place for it.
00:38:45At this point,
00:38:46I am
00:38:48a duck.
00:38:50I'm gliding on the top,
00:38:51but my legs
00:38:52are frantic underneath.
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.
00:39:02It's like you don't
00:39:02say pig,
00:39:03you say pork.
00:39:04So 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 pigeon
00:39:09and the dove.
00:39:10Funeral director,
00:39:11what's a dove?
00:39:12So, a dove
00:39:14is just a white pigeon.
00:39:16Like, if you were
00:39:17releasing a dove
00:39:18at a funeral,
00:39:18they're just white pigeons.
00:39:20So you're saying
00:39:21we've been duped
00:39:22all these years
00:39:23that it's just
00:39:24a white pigeon.
00:39:24Yes, it's a ruse.
00:39:26Yeah, it is.
00:39:26It is.
00:39:26It's just a white pigeon.
00:39:27It's a huge scam.
00:39:29Is it?
00:39:29It's a huge scam.
00:39:30Oh, real enough
00:39:31for everyone.
00:39:32White dove
00:39:33is actually
00:39:34just a white pigeon.
00:39:36They're a symbol
00:39:37of love
00:39:37and that's what
00:39:38we're eating.
00:39:39Just seems sad.
00:39:41Grr.
00:39:42Grr.
00:39:43Aw.
00:39:46Okay, I'm going to
00:39:46start to plate this salad
00:39:47because at the moment
00:39:48I think that's probably
00:39:49the most positive
00:39:50element on the dish.
00:39:52It's lovely and crunchy,
00:39:53the samphire
00:39:54looks really beautiful.
00:39:55The samphires are
00:39:57cross between
00:39:57a succulent
00:39:58and a seaweed.
00:39:59Very poppy
00:40:00and 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.
00:40:11Okay.
00:40:13Fingers crossed.
00:40:15Here we go.
00:40:16Let's bring this over
00:40:18and have a look
00:40:19and have a look.
00:40:22Okay.
00:40:23Let's be hopeful.
00:40:30Okay, this is not great.
00:40:34Pulling that pigeon
00:40:35out of the pressure cooker
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.
00:40:46We'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 anything.
00:40:58I wouldn't serve this pigeon
00:41:00to the next door neighbour's cart.
00:41:05This is an absolute nightmare.
00:41:06Yeah.
00:41:07We should have just done
00:41:08meat and three veg.
00:41:09Yeah.
00:41:10You know?
00:41:11Okay, so I'm thinking
00:41:12about just shredding this
00:41:13as much as possible.
00:41:15Yep.
00:41:15At this point,
00:41:16it's really just about
00:41:17getting something on the plate.
00:41:18There's unfortunately
00:41:19no way of saving the pigeon now.
00:41:21Let's make a cracking pancake.
00:41:23But I'm hoping
00:41:24that the plating
00:41:25makes up a little bit
00:41:26in that regard.
00:41:27So we definitely want to get
00:41:28the pigeon legs
00:41:29onto the plate
00:41:30along with the heads.
00:41:30They're really just for the...
00:41:32They're just for the look.
00:41:33For the look on the plate.
00:41:34Find the heads as well.
00:41:38I think putting the heads
00:41:39on the plate at the moment
00:41:40is just ridiculous.
00:41:41We've got a dish
00:41:42that we can barely eat.
00:41:44Already we've got
00:41:45some elements 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
00:41:51other elements on the plate
00:41:53that you can't eat
00:41:54just for aesthetics.
00:41:55So I think, unfortunately,
00:41:57the heads are just
00:41:58going to have to...
00:41:59roll.
00:42:02I think what we'll do
00:42:04is we'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
00:42:08one on the plate.
00:42:09I think it just has
00:42:10that sort of sculptural
00:42:12element that I wanted.
00:42:14I'd still like to present
00:42:16something that looks
00:42:17interesting
00:42:18and maybe we can...
00:42:20And some points
00:42:21for the appearance
00:42:22of everything.
00:42:23All in all,
00:42:24I'm relatively happy
00:42:25with the presentation
00:42:26of the salad.
00:42:30With the Sichuan
00:42:31five-spice salt.
00:42:33Wowie.
00:42:34When it goes pear-shaped,
00:42:35it goes pear-shaped,
00:42:36doesn't it?
00:42:37And the Chinese vinegar
00:42:39alongside the pancake.
00:42:41That one's a bit dirty.
00:42:43Okay, we can fix that.
00:42:45But this is 99%
00:42:47away from my standard.
00:42:50Okay, so let's pick
00:42:51a couple that we're
00:42:52most happy with.
00:42:53This is going to be
00:42:54really tough.
00:42:54I think Colin.
00:42:55Okay.
00:42:56And I think Manu.
00:42:57Okay.
00:42:58I'll take this one.
00:42:59roll.
00:43:12Manes are served.
00:43:17Jane is looking
00:43:19absolutely...
00:43:20Flustered.
00:43:21Flustered.
00:43:23Flustered.
00:43:24Flustered.
00:43:25Flustered.
00:43:27Flustered.
00:43:28Flustered.
00:43:28Flustered.
00:43:28Flustered.
00:43:28Flustered.
00:43:32And it looks...
00:43:35bad.
00:43:52Oh my God,
00:43:54the claw.
00:43:56It looks like
00:43:57it's so gentle.
00:43:58and it pretty much
00:43:58struck up.
00:44:00So that's...
00:44:01That's looking good for us.
00:44:10At Jane and Shane's
00:44:11ambitious instant restaurant,
00:44:13they have just served
00:44:14their main course.
00:44:16Masterstock pigeon
00:44:18with chilli cucumber,
00:44:20with chilli cucumber,
00:44:20samphire and shallot
00:44:21pancake.
00:44:22Sorry 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
00:44:27and I'm devastated.
00:44:28Sure.
00:44:33I think crocodile tears
00:44:35are quite in order there.
00:44:37The boy who cried wolf,
00:44:39if you will.
00:44:55I can't even look at Jane and Shane
00:44:57at this point.
00:44:58I just...
00:44:58It's so uncomfortable.
00:45:14Thanks, guys.
00:45:30Pigeon is dry, dry, dry.
00:45:34I just did not expect this
00:45:36from Jane and Shane tonight.
00:45:49This pigeon looks like
00:45:50it'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
00:46:01doesn't taste too bad.
00:46:03I think the Masterstock
00:46:04is quite flavoursome.
00:46:06No, it's rubber.
00:46:09Yeah, I'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.
00:46:20She has been everyone's worst critic.
00:46:24Karma's a bitch
00:46:25and so are we.
00:46:27I'm so sad for Jane and Shane
00:46:30because I know they had
00:46:32such high expectations
00:46:33for themselves.
00:46:34But yeah, it's overcooked.
00:46:38I like the concept.
00:46:39I like the bravery of it.
00:46:42Obviously, something went wrong.
00:46:44The pigeon,
00:46:45mine 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.
00:46:54My heart of hearts,
00:46:55I feel for them.
00:46:56It'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.
00:47:03Like I thought
00:47:04no matter what,
00:47:05it would be pretty.
00:47:06the last thing
00:47:08I would call this dish
00:47:10is considered.
00:47:11Alicia,
00:47:12is that your first call?
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
00:47:23your pigeons.
00:47:24So,
00:47:26the plating on this too,
00:47:27I don't think
00:47:28it 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 Shaheen,
00:47:45from and course,
00:47:47you serve this
00:47:47master stock pigeon
00:47:49with chilli,
00:47:51cucumber,
00:47:52samphire
00:47:52and shell pancakes.
00:47:54I read your menu tonight
00:47:56and it bloody reads well.
00:48:00Happy with the composition,
00:48:02the flavours,
00:48:03but the way you did it,
00:48:05not so cool.
00:48:08I loved the flavour
00:48:09of the actual master stock.
00:48:11I loved the samphire,
00:48:13even I love it raw
00:48:14as well for a bit of crunch.
00:48:16The 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.
00:48:53It's called tomato sour.
00:48:55It doesn't mean anything
00:48:56to any of us,
00:48:57which 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
00:49:04something that's special
00:49:05to you
00:49:06and that can be special
00:49:07to 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.
00:49:13Yeah, well,
00:49:13it's often the case.
00:49:15All right.
00:49:16Sorry, guys.
00:49:18See you in a little while.
00:49:20That was the worst.
00:49:21Sure.
00:49:22And hopefully
00:49:22it'll be the worst.
00:49:23Hopefully it'll be the worst.
00:49:24And we'll get this dessert
00:49:25put together.
00:49:26Yeah.
00:49:27There's no point
00:49:28in wasting time
00:49:28at this stage.
00:49:29No.
00:49:30We have to produce
00:49:31this dessert.
00:49:32OK, I think it's time
00:49:33to 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 there are flavour profiles
00:49:43that you wouldn't
00:49:44necessarily think
00:49:45to put together
00:49:46as a dessert.
00:49:46The strawberry jam
00:49:48with the amaretto in it
00:49:49is quite delicious.
00:49:50Do you 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.
00:49:57The dessert this evening
00:49:58definitely 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 mascarpone
00:50:10gelato is obviously savoury
00:50:13and then the finger lime
00:50:15on the top is savoury.
00:50:16I'm also going to add
00:50:18that tomato powder.
00:50:19Oh the tomato powder
00:50:20on the top.
00:50:21Absolutely.
00:50:23Hopefully it should taste
00:50:24like an amaretto sour
00:50:25and a tomato met in a bar.
00:50:27Yeah so I'm going to
00:50:28have a look at the ice cream.
00:50:30Yep if you could have a look
00:50:31at the ice cream
00:50:31that would be great.
00:50:33Okay 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.
00:50:38Finally it's like
00:50:38something has worked.
00:50:40I'm just going to work
00:50:41this a little bit
00:50:41and get it back
00:50:43in 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.
00:50:51I don't think anyone
00:50:53at the table
00:50:53will have had a dessert
00:50:54like this before.
00:50:56There's a massive risk
00:50:57that this could fall
00:50:58absolutely flat.
00:51:01It's good.
00:51:02It's really good.
00:51:02Great.
00:51:03I think that's going
00:51:04to add such a sweetness
00:51:06to the dish.
00:51:07But if we are going
00:51:09to have a chance
00:51:09of getting above
00:51:10Alicia and Deanne
00:51:11we definitely need
00:51:12some very good scores
00:51:14from 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
00:51:22I'll tell you
00:51:22what can go wrong
00:51:23with this dessert
00:51:24is it's got tomato in it.
00:51:25Be their saving grace.
00:51:27Everything's riding
00:51:28on this dessert.
00:51:29I loved it.
00:51:30It's up for them
00:51:31at this point.
00:51:33We've got our fingers crossed.
00:51:35Tonight
00:51:35either Jane and Shane
00:51:37or Alicia and Deanne
00:51:39will be eliminated.
00:51:42And still to come
00:51:43this year's gatecrashers
00:51:45are revealed.
00:51:51After two disappointing 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 big
00:52:03on their savoury dessert
00:52:05tomato sour
00:52:06to save them
00:52:07from tonight's elimination.
00:52:09I mean 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.
00:52:16I think that
00:52:16it's a really
00:52:17interesting combination
00:52:18of flavours
00:52:19and textures
00:52:20and colours.
00:52:21That's great.
00:52:22We'll get those
00:52:22into the oven.
00:52:24And we're hoping
00:52:24you can get some taste.
00:52:25Yeah.
00:52:26Do you know what?
00:52:27I think we've got
00:52:28all the ingredients
00:52:29to make an amaretto sour.
00:52:31I'm going to make you one.
00:52:33Going into tonight
00:52:34thinking that we only needed
00:52:36one point above
00:52:37Alicia and Deanne
00:52:38I would have scoffed
00:52:39at that.
00:52:40Hopefully it'll just
00:52:41take the edge off.
00:52:42I'm not going to complain.
00:52:44I know we can beat
00:52:45Alicia and Deanne
00:52:46because I do have
00:52:48a knowledge of food
00:52:50and I do cook
00:52:51and I'm good at it.
00:52:54Maybe I should do
00:52:55a bit of this.
00:52:56I think this is
00:52:57how they do it.
00:52:58Oh no, don't do that.
00:53:00That's embarrassing.
00:53:04But we're now relying
00:53:05on our dessert
00:53:06to get us
00:53:07where we need to be.
00:53:08It's pretty crazy.
00:53:09Thanks darling.
00:53:10You're welcome.
00:53:14Oh that's so delicious.
00:53:18Right, Jane and Shane
00:53:20said they don't do dessert.
00:53:22Tomato sour,
00:53:23what could it be?
00:53:24Like a tomato
00:53:25perhaps,
00:53:26or panna cotta,
00:53:28who knows?
00:53:28I don't know,
00:53:28who knows at this point.
00:53:29I have had a
00:53:30dirty tomato martini
00:53:32before.
00:53:34That was amazing.
00:53:34Absolutely.
00:53:35A Japanese restaurant too.
00:53:37I am looking forward
00:53:38to Jane and Shane's
00:53:39tomato sour.
00:53:40They could turn
00:53:41all of this around
00:53:42with a dessert.
00:53:43It could be a 10.
00:53:44It sounds
00:53:45like it's going
00:53:47to be quite simple
00:53:47but based on Jane
00:53:48and Shane's personality
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 wrong
00:53:53with this dessert
00:53:54is it's got tomato
00:53:56in it.
00:53:56And for me
00:53:57that screams
00:53:58bomb town.
00:53:59I think it's
00:54:00worrying that
00:54:01they're banking
00:54:01on this dessert
00:54:02to stay in the
00:54:03competition
00:54:04in my opinion.
00:54:06Alicia,
00:54:07are you one step
00:54:08closer to $100,000
00:54:09do you think?
00:54:10Oh yeah.
00:54:11Oh yeah.
00:54:12At 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
00:54:22to just wow
00:54:22everyone for them
00:54:24to have a shot
00:54:24at taking us out.
00:54:26At this stage
00:54:27I 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 meringues
00:54:36look fantastic.
00:54:37I'm not quite sure
00:54:38about the texture
00:54:39of them.
00:54:40Okay.
00:54:41Time to assemble
00:54:42it 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
00:54:48we're serving
00:54:49a riff
00:54:50on a cocktail
00:54:51so we decided
00:54:52to serve it
00:54:53in a really
00:54:54beautiful coupe glass.
00:54:56The meringue
00:54:56disc sat
00:54:57perfectly
00:54:58in the bottom.
00:54:59Wow.
00:55:00The colour
00:55:01is amazing
00:55:02I'm really happy
00:55:03with the colour
00:55:03of that.
00:55:04Really happy
00:55:05with the jam.
00:55:06It actually
00:55:06looks like
00:55:07a cocktail.
00:55:08So I'm actually
00:55:09going to put
00:55:10the finger lime
00:55:11on the top
00:55:12of the jam
00:55:12just for something
00:55:14a little bit
00:55:14different.
00:55:15The finger lime
00:55:16is really beautiful
00:55:17and acidic
00:55:18and just that
00:55:19dusting of tomato
00:55:20powder is so
00:55:21interesting on your
00:55:22palate.
00:55:23Okay.
00:55:24Let's bring out
00:55:25the ice cream.
00:55:26The colour's great.
00:55:27The colour's great.
00:55:28So you put
00:55:28the ice cream
00:55:29on.
00:55:30Wowee.
00:55:31It's all a little
00:55:32soft unfortunately.
00:55:33It's all soft.
00:55:33Let's go.
00:55:34Let's go faster.
00:55:34Hopefully we just
00:55:34get these on.
00:55:35Gelato is a little
00:55:36bit on the soft
00:55:37side at the best
00:55:38of times.
00:55:39Yeah, I agree.
00:55:39Let's hurry it up.
00:55:40We're confident
00:55:41with the dessert
00:55:42in the fact
00:55:43that the flavors
00:55:44are really beautiful
00:55:45but I'm very nervous
00:55:46about it because we're
00:55:47relying on this dessert
00:55:48to stay in the
00:55:49competition.
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,
00:55:59this one's for Manu.
00:56:00Let's rock and roll.
00:56:00Let's get it done.
00:56:13Dessert is served.
00:56:24Everything's riding
00:56:25on this dessert.
00:56:29Looking around,
00:56:30I'm like,
00:56:31oh, it actually
00:56:31didn't look too bad.
00:56:34Yeah, I'm worried.
00:56:35It could be maybe
00:56:36the 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 in Maine
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 and Manu
00:57:31taste the tomato sour,
00:57:33I'm feeling a little bit
00:57:35hopeful.
00:57:36We're confident
00:57:37with the dessert,
00:57:38but we need some
00:57:39strong scores in order
00:57:41to stay in the
00:57:41competition.
00:57:42Yeah, we've
00:57:44set ourselves
00:57:44a tricky task.
00:57:49Take a break
00:57:49and we'll call it
00:57:50back for our
00:57:51final critics.
00:57:54Bon appétit.
00:58:04Oh my God.
00:58:05That's quite good.
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 their glass,
00:58:28so it honestly could go
00:58:30either way.
00:58:31Maybe this dessert
00:58:32saved them.
00:58:34Look, they, you know,
00:58:37out in some restaurant
00:58:38and we made a sticky day
00:58:39pudding and it was
00:58:40a 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 the finger
00:58:46lime, the little bursts
00:58:47of flavour were great.
00:58:50The tomato ice cream
00:58:52was nice.
00:58:54The meringue was lovely,
00:58:56but a bit chewy.
00:58:58The strawberry jam stuff
00:58:59was 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.
00:59:10It was good.
00:59:11I think it was
00:59:12well done.
00:59:14Would you choose
00:59:15this one versus
00:59:16the sticky day pudding?
00:59:18Yeah, it's well done.
00:59:21So obviously our dessert
00:59:23wasn't the strongest,
00:59:25it wasn't the weakest
00:59:27either.
00:59:27I don't feel our dessert
00:59:28was overly that bad.
00:59:30I'm like,
00:59:30what are you talking about?
00:59:32It could go anywhere
00:59:33at this stage.
00:59:34There's a couple
00:59:34of the teams that,
00:59:35you know,
00:59:35possibly like the dessert.
00:59:37Does everyone else
00:59:38around the table
00:59:39love it?
00:59:40We don't know.
00:59:41I would have liked
00:59:42a little bit more
00:59:42sour notes in there
00:59:43because it does promote
00:59:44on the menu saying
00:59:45that tomato's sour.
00:59:47Yeah,
00:59:47is it like a strawberry
00:59:48jam in there or something?
00:59:50It was really nice.
00:59:50The sweetness was great.
00:59:51I liked all the
00:59:52flavours.
00:59:53I thought it was pretty.
00:59:54I liked the pinks
00:59:55and the reds.
00:59:56I thought the meringue
00:59:57was a little bit sticky
00:59:59but I didn't mind
00:59:59the chewiness.
01:00:01But overall,
01:00:03I liked it.
01:00:04I 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
01:00:11bit better
01:00:11than the sticky day.
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
01:00:22as sure
01:00:23as you were
01:00:23earlier on.
01:00:25I'm starting
01:00:26to get a little
01:00:26nervous now.
01:00:28We definitely
01:00:29don't want
01:00:30to go home.
01:00:31This competition
01:00:32means a lot
01:00:33and especially
01:00:34to do it together.
01:00:35There's no one
01:00:36else I'd rather
01:00:36do it with.
01:00:38I'm not ready
01:00:38to leave you guys
01:00:39just yet.
01:00:40I don't want to
01:00:41leave 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
01:00:50teams to score
01:00:51Jane and Shane's
01:00:53Instant Restaurant
01:00:53out of ten.
01:00:56So tonight,
01:00:56Jane and Shane's
01:00:58Instant Restaurant
01:00:58list house.
01:00:59Yes, we are.
01:01:00We started with
01:01:01the shawamashi.
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
01:01:08the first file
01:01:08at the competition.
01:01:10I actually did
01:01:10enjoy it.
01:01:11The flavours
01:01:12was there.
01:01:12I think execution
01:01:13was not real.
01:01:14They haven't
01:01:15perfected it,
01:01:16but I did enjoy it.
01:01:17That made me sick.
01:01:19Runny egg.
01:01:20I 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.
01:01:32Egg cake.
01:01:34Yeah.
01:01:36Overcooked.
01:01:37It was just too dry.
01:01:38It didn't come out
01:01:39the way they wanted,
01:01:40obviously.
01:01:41We both didn't like it.
01:01:44I think that little
01:01:45poor bird needed
01:01:46about 30 minutes,
01:01:47not 30 hours.
01:01:49For dessert,
01:01:50we had this
01:01:50tomato sour,
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
01:01:55tomato sour.
01:01:55You loved it?
01:01:56Yeah.
01:01:57Tomato was nice,
01:01:58sort of mild,
01:01:59and the addition
01:01:59of the finger lime,
01:02:00which I really liked.
01:02:02Mine just tastes
01:02:03the tomato sauce
01:02:04with a bit of ice cream,
01:02:04and I thought,
01:02:05where's that floating pie?
01:02:06Five.
01:02:07What are we thinking
01:02:08overall?
01:02:09A five.
01:02:09Five.
01:02:10Yeah.
01:02:10Yeah.
01:02:11All right.
01:02:12Let's do a five.
01:02:13Okay.
01:02:14Five.
01:02:14Do you know what?
01:02:15They just didn't live up
01:02:16to the standards
01:02:16that they set
01:02:17by quite a wave.
01:02:19You know what I mean?
01:02:20Mm-hmm.
01:02:20I'm still thinking a four.
01:02:22All right.
01:02:23We're happy with that
01:02:23then.
01:02:24Okay.
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 going to 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,
01:02:33I'm thinking a three.
01:02:35One for each course.
01:02:36100%.
01:02:36Three it is.
01:02:38Let's go.
01:02:39Let's go.
01:02:43This has been a snowball
01:02:45of misfortune tonight.
01:02:47It really has.
01:02:49Probably the only thing
01:02:50I'm proud of
01:02:50is the way that we work
01:02:51together in the kitchen
01:02:52because that's how
01:02:53we approach life.
01:02:54As a team,
01:02:56let's go.
01:02:58We're hopeful
01:02:59that our dessert
01:03:00can lift us
01:03:01back up a little bit.
01:03:03After our efforts
01:03:05tonight in the kitchen,
01:03:06it would actually mean
01:03:07quite a lot for us
01:03:08to have an opportunity
01:03:08to correct that.
01:03:09because we know
01:03:10we can be much better
01:03:12than 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.
01:03:19Tonight,
01:03:19I would say,
01:03:20was a challenge.
01:03:21It was pretty rough.
01:03:23What did you do enough?
01:03:27Alicia and Diane,
01:03:29with just 68 points,
01:03:31you are at the bottom
01:03:32of the dinner board.
01:03:35Tonight,
01:03:37either Jane and Shane
01:03:39or Alicia and Diane
01:03:41will 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
01:03:58at this point.
01:03:59Losing to Jane and Shane
01:04:01would just be a
01:04:02worst case scenario.
01:04:08Next,
01:04:09while the dream ends
01:04:10for one team.
01:04:12Yeah,
01:04:13I'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
01:04:19are coming for you.
01:04:21We're here to shake up
01:04:21the 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
01:04:34of 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
01:04:45terribly positive,
01:04:46but hopefully the dessert
01:04:47saved the day.
01:04:49Yeah,
01:04:49I'm nervous.
01:04:50This could be our last hurrah.
01:04:52Jane 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
01:05:05into the floor.
01:05:06I think our main
01:05:07was so poor,
01:05:08we made it very easy
01:05:09for people to
01:05:09give us a low score.
01:05:15Ah,
01:05:17we might have
01:05:18a real chance here.
01:05:21And now it's our turn.
01:05:23We'll be scoring
01:05:23each dish out of 10.
01:05:25Hope that the judges
01:05:26appreciate
01:05:27the dishes
01:05:29that we
01:05:29thought we were
01:05:30going to present today.
01:05:31And I think they will.
01:05:33For entree,
01:05:34we had
01:05:34duck,
01:05:35shawamushi,
01:05:35crab and
01:05:36caviar.
01:05:38It was the sort of dish
01:05:39that I would expect
01:05:40to see at a grand final,
01:05:42the way it was plaited up.
01:05:44It definitely looked
01:05:45absolutely amazing.
01:05:47I think the dish itself
01:05:48tasted really good.
01:05:51But the technique
01:05:52was really wrong.
01:05:55The top of the custard
01:05:57was set
01:05:57and underneath
01:05:58there was sort of
01:05:59something went wrong.
01:06:00I liked
01:06:01the garnish
01:06:02more than I liked
01:06:03the actual dish.
01:06:04The score I'm giving you
01:06:05for your entree
01:06:06is a five.
01:06:09I score you
01:06:10a four.
01:06:13Disappointing.
01:06:14We were certainly
01:06:14expecting somewhere
01:06:16over a six
01:06:16for our entree
01:06:17because it's so tasty.
01:06:20For
01:06:20Metcourt's
01:06:21Masterstock
01:06:22pigeon,
01:06:22chili,
01:06:23cucumber,
01:06:24samphire
01:06:24and shallot pancake.
01:06:29Some critics
01:06:30are harder
01:06:31than others
01:06:32and this one
01:06:32is not easy.
01:06:35Unfortunately,
01:06:35this pigeon,
01:06:40I can't even find
01:06:41a positive thing
01:06:43to say about it.
01:06:46I know
01:06:47where you wanted
01:06:47to go with it
01:06:48but you didn't get there.
01:06:51I did love
01:06:52the flavor
01:06:53of the Masterstock.
01:06:54The pancakes
01:06:55were nice.
01:06:56The pigeon,
01:06:57obviously the legs
01:06:58can be braised,
01:06:59they're comfy,
01:07:00nice and slow
01:07:01so they just fall
01:07:02off the bone.
01:07:02Unfortunately,
01:07:03they didn't fall
01:07:05off the bone.
01:07:06For your main course
01:07:08tonight,
01:07:08score you four.
01:07:11The score I'm giving you
01:07:12for your main course
01:07:13is a three.
01:07:17I'm trying to work
01:07:18out the maths
01:07:18while I'm standing
01:07:19up there
01:07:19with all my nerves
01:07:20but we're definitely
01:07:21up by a few points.
01:07:24I'd feel
01:07:24absolutely devastated
01:07:25if this is the way
01:07:26we were about
01:07:27to leave the competition
01:07:28but I'm fairly
01:07:30confident
01:07:30that Manu
01:07:32and Colin
01:07:32will understand
01:07:33and appreciate
01:07:34dessert tonight.
01:07:35We most definitely
01:07:36need some very
01:07:37good scores
01:07:38from this dessert
01:07:39in order to stay
01:07:40in the competition
01:07:40tonight.
01:07:41I'm feeling
01:07:42a little bit hopeful.
01:07:44For dessert
01:07:44you gave us
01:07:45tomato sour.
01:07:48For two people
01:07:49who don't like dessert
01:07:50I think this was
01:07:51your most successful
01:07:52course.
01:07:54I liked
01:07:55the addition
01:07:56of the sweetness
01:07:57of the jam.
01:07:58I'm glad it was
01:07:58actually a lot sweeter
01:08:00than you promised.
01:08:03I've got to join
01:08:04Colin on this one.
01:08:06I thought the ice cream
01:08:08was nice and fluffy
01:08:09and light.
01:08:10The pop of the finger
01:08:11limes were a nice
01:08:13addition with the
01:08:14sourness and the
01:08:15acidity.
01:08:16A nice little finish.
01:08:18Phew.
01:08:22The score I'm giving you
01:08:23for your dessert
01:08:24is a seven.
01:08:27I score you
01:08:28a seven.
01:08:33Jane and Shane
01:08:35that leaves you
01:08:36a grand total score
01:08:43of
01:08:4350.
01:08:45Not enough.
01:08:46Not enough.
01:08:49Unfortunately
01:08:50that places you
01:08:51on the bottom
01:08:51of the leaderboard
01:08:52and you have been
01:08:54eliminated from
01:08:55my kitchen rules
01:08:56I'm sorry to say.
01:08:58I think we're both
01:08:59really disappointed
01:09:00that it's ended
01:09:00in the way
01:09:01that it's ended.
01:09:02Yeah.
01:09:02I just know that
01:09:03we'll never cook
01:09:04another pigeon.
01:09:05Correct.
01:09:07Alicia and Deanne
01:09:09you live to fight
01:09:10another day.
01:09:12Well done.
01:09:14Jane and Shane
01:09:15despite this result
01:09:17tonight
01:09:17do not lose
01:09:19your love for food.
01:09:20Au revoir
01:09:21and good luck.
01:09:23Good luck everyone.
01:09:23Thanks guys.
01:09:24Good luck everyone.
01:09:25Have fun.
01:09:29Who is not
01:09:30that us
01:09:31of all
01:09:32would take out
01:09:32Jane and Shane.
01:09:34The snobby snooty
01:09:35travel the worldies
01:09:3780 palazis
01:09:38palaziozis
01:09:41With a score
01:09:42of 50
01:09:43Jane and Shane
01:09:44are eliminated
01:09:45from the competition.
01:09:48Sitting at the top
01:09:49of the leaderboard
01:09:50are Tiffany
01:09:50and Giancarlo
01:09:51and just behind them
01:09:53are Mary
01:09:54and Golden.
01:09:55So that means
01:09:56Tiffany and Giancarlo
01:09:57and Mary
01:09:58and Golden
01:10:00you are both
01:10:02fast-tracked
01:10:03to Kitchen HQ.
01:10:05Good thing.
01:10:06Congratulations.
01:10:08Oh my God.
01:10:12Yes!
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 Diane
01:10:24Angus and Simon
01:10:25Kristen and Lucy
01:10:27can you please
01:10:28stand 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.
01:10:55Look out
01:10:55because the gate
01:10:56crashers are
01:10:57coming for you.
01:10:58Ooh.
01:11:09It might look like
01:11:10we're here for a good time
01:11:10but we're here
01:11:11to shake up the competition
01:11:12we can cook our ass off
01:11:13and that's what
01:11:14we're going to do.
01:11:15Let's go.
01:11:15Let's go.
01:11:16Let's go.
01:11:16Let's go.
01:11:17Let's go.
01:11:18The other teams
01:11:18are going to underestimate us.
01:11:20They'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
01:11:28zesty fresh flavour.
01:11:29Also zesty fresh
01:11:31personalities.
01:11:32Watch 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
01:11:50we can.
01:11:52Welcome to hell.
01:11:55We are going to
01:11:56bring the heat.
01:11:57Yeah.
01:11:59Bring it on.
01:12:07It's the start
01:12:08of a brand new round
01:12:11and the gate crashers
01:12:12are here.
01:12:13We can cook our ass
01:12:15off and that's
01:12:16what we're going to do.
01:12:17Oh well well
01:12:17expecting us were we?
01:12:19I didn't know
01:12:19we had a magician
01:12:20coming tonight.
01:12:23The remaining
01:12:24OG teams
01:12:25are gearing up
01:12:26and ready to fight.
01:12:29The gate crashers
01:12:30are coming into
01:12:30our territory aren't they?
01:12:31Oh that's for sure.
01:12:33Right into the lion's den.
01:12:35Where the predators
01:12:36and the gate crashers
01:12:37are actually the prey
01:12:38they might need
01:12:39to pack their bags.
01:12:41Second round
01:12:41ding ding.
01:12:42But
01:12:43as the teams
01:12:45ready themselves
01:12:46for battle
01:12:46They have absolutely
01:12:48no idea
01:12:48what these gate crashers
01:12:49are capable of.
01:12:50We're here to work.
01:12:51And then.
01:12:53Oh the lounge!
01:12:56The gate crashers
01:12:58still have
01:12:59one big surprise.
01:13:02This is a food competition.
01:13:04I don't feel like
01:13:05it's a problem at all.
01:13:06Wait.
01:13:07Hang on.
01:13:08Any other questions?
01:13:10That leaves the OGs
01:13:12fuming.
01:13:13What are you even
01:13:14doing here?
01:13:15Please leave.
01:13:16The amount of shits
01:13:17that we give tonight
01:13:18is
01:13:18Yeah zero.
01:13:20Big fat.
01:13:21This is gonna be
01:13:22fun.
01:13:23Huh?
01:13:23Huh?
01:13:23Ha ha ha ha ha ha ha ha ha!