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00:00:00Round two saw that gatecrashers arrived to take on the OGs.
00:00:06Unfortunately, their first team, Sheridan and Ted, missed the mark.
00:00:11Salt is missing. It's just a beige picture.
00:00:14And they weren't the only gatecrashers raising eyebrows.
00:00:19I'm a pescatarian, so I don't eat meat.
00:00:23Wait. Hang on.
00:00:25Why are you here?
00:00:27Turn eyes.
00:00:30I'm hoping the heat is in the kitchen and not on us tonight.
00:00:32We're back in Queensland, where OG mother and daughter Kristen and Lucy are ready for redemption.
00:00:40Dad left us a sign.
00:00:42Dad's just the best.
00:00:43You made me cry.
00:00:45And the table is ready to party.
00:00:48I took dancing when I was there for a bit.
00:00:50Can you do salsa? I'll do salsa with you.
00:00:53Come on, baby.
00:00:54Come on.
00:00:57Dip me like a chip in salsa, Manu.
00:01:01It's this season's most ambitious instant restaurant yet.
00:01:06A lot of work in this menu, ladies.
00:01:08Yes, there is.
00:01:09This is what the competition's about.
00:01:11Watch out everybody else.
00:01:13I'm literally celebrating.
00:01:15And Sheridan and Ted get their first taste of Alicia and Deanne.
00:01:21No first impressions of everyone?
00:01:23Well, obviously you two are quite loud.
00:01:27You're at the wrong end of the table.
00:01:30And are quick to put them in their place.
00:01:33Stop doing that.
00:01:34I find that quite rude.
00:01:36Well, that's not going to stop me.
00:01:48Tonight, we're back in the Gold Coast hinterland.
00:01:51Where mother-daughter team, Kristen and Lucy,
00:01:54are hoping their second instant restaurant will be a walk in the park.
00:01:58Oh, my goodness, Lucy.
00:02:00It's like nerve-wracking.
00:02:02Keith, I'm down.
00:02:05The dogs have clearly not got the memo
00:02:07that they're going to be TV stars today.
00:02:09And, yeah, they're both just being ratbags.
00:02:12He's like, why is Bisha getting picked up?
00:02:14Keith even got a new collar to be a TV star.
00:02:19Second time round.
00:02:20I know.
00:02:21I'm so excited.
00:02:28Here we go again.
00:02:29Here we go.
00:02:30I'm really happy with our menu.
00:02:31Hey, Lucy, but it's like...
00:02:33Yeah, our menu's awesome.
00:02:33Oh, man, it's still a lot.
00:02:34But I think the food's going to be really good.
00:02:36Yeah.
00:02:37Our instant restaurant, Puggles,
00:02:39which is the name of a baby platypus,
00:02:40is really close to our hearts.
00:02:42We live on a creek,
00:02:43and we have platypus in our creek.
00:02:45So, it means home.
00:02:47Because we are OGs,
00:02:49we should know how to do this by now.
00:02:51I know.
00:02:52If we stuff it up,
00:02:53that would just be so terrible.
00:02:54I could not deal.
00:02:56Tonight, we absolutely want to show
00:02:58what we're capable of.
00:03:00We really plan on taking these recipes
00:03:03to the next level.
00:03:05This is Redemption Day,
00:03:06and we need to perform.
00:03:10In round one,
00:03:11Kristen and Lucy's tartare entree.
00:03:17I liked the meat.
00:03:18I thought the texture was really nice.
00:03:20And seafood paella main.
00:03:22Are we just going to stand here for 40 minutes
00:03:24and watch it overcook?
00:03:25Hang the prawns out.
00:03:26I feel like my confidence is a little bit shattered.
00:03:29Just managed to hit the mark.
00:03:31I think the seafood was cooked very well.
00:03:34That large prawn on top was perfect.
00:03:37But it was self-taught baker Lucy's croissant puff dessert
00:03:43that saw them finish on a high.
00:03:46It was definitely the best dish of the night.
00:03:49The score I'm giving you for your dessert is an eight.
00:03:52Giving them a final score of 72.
00:03:56Kristen and Lucy are just absolute sweethearts.
00:03:58Yeah, I love Puggles restaurant,
00:04:00and I'm really excited about tonight.
00:04:02It's got a good little vibe in the air.
00:04:03I think they're wonderful,
00:04:04and I think they're going to cook
00:04:05an excellent feed for us tonight.
00:04:07Puggles is back in action.
00:04:08Let's go.
00:04:09Let's go.
00:04:17Kristen and Lucy have just under four hours
00:04:20to shop and prep their dishes before guests arrive.
00:04:24We've got the gatecrashers tonight.
00:04:27We have Zoe and Zach.
00:04:29They're some strong personalities.
00:04:30They're some very strong personalities.
00:04:32So last night, I obviously told the table
00:04:34that I was pescatarian.
00:04:35I don't think it necessarily went down well with everyone,
00:04:38but I'm hoping tonight is a lot smoother
00:04:40and hopefully there'll be more people at a table
00:04:42with less opinions.
00:04:43I'm excited to show them that we can cook
00:04:46and maybe intimidate them with a good score.
00:04:48Yeah, that'd be great.
00:04:50Christine and Lucy,
00:04:51mother and daughter,
00:04:52sick in tamarind.
00:04:53First of the OGs to cook.
00:04:55Expectations are high.
00:04:56We're lucky not to get through to Kitchen Headquarters.
00:05:00Just some little things let them down.
00:05:01I think they're a very motivated team,
00:05:03and I think they're only going to get stronger and stronger.
00:05:09Over here, mud crabs.
00:05:11For entree, we're serving
00:05:12a chilli crab shiopan with lime butter.
00:05:16Jeez.
00:05:17Four big ones.
00:05:19Shiopan, it's kind of been like a milk bun.
00:05:22Nice and soft, golden on the top,
00:05:24and very soft and sweet and delicious.
00:05:27Damn.
00:05:29All right, so chilli crab.
00:05:31I'm wondering how much chilli's going to be in there.
00:05:33Is it going to be a mild chilli crab?
00:05:35I want as much as you can give it.
00:05:37You're going to be very tasty.
00:05:40It is chilli crab,
00:05:42so it needs to be nice and hot.
00:05:43This one?
00:05:44Yeah, definitely.
00:05:45Lucky loss.
00:05:46But Lucy is a pathetic chilli sook.
00:05:48I am not that bad.
00:05:50I've gotten better.
00:05:51I've gotten better.
00:05:52Like, spicy tomato sauce is too spicy.
00:05:56It is.
00:06:10The crabs are alive and enormous.
00:06:13They're huge.
00:06:14They're like the size of your face.
00:06:17If you thought about a carapace that big,
00:06:20that's a big crab.
00:06:26All right, here we go, Lucy.
00:06:28Off to Woolies.
00:06:33Let's do it.
00:06:35Kristen and Lucy are those.
00:06:36Yeah.
00:06:37We want them to get redemption for sure
00:06:39and show the gatecrashers what good food tastes like.
00:06:43We need some honey.
00:06:44Oh, actually, I'm going to check the Woolies out.
00:06:46Let's see.
00:06:46What do we need?
00:06:47Honey.
00:06:48Honey.
00:06:49Perfect.
00:06:49Excellent.
00:06:50Yeah, they're going to be very intimidated
00:06:52coming into the OG plant.
00:06:54All right, potatoes.
00:06:55Potatoes for the thousand-layer potato.
00:06:57Yeah.
00:06:57For Maine, we're serving sticky duck
00:06:59with Asian greens and thousand-layer potato.
00:07:02Big potatoes.
00:07:03Big fat potatoes.
00:07:05Because you julienne them.
00:07:06Not julienne.
00:07:07Gillian.
00:07:07Gillian.
00:07:08Stop talking.
00:07:09What are you doing to the poor potatoes?
00:07:12Mandolining them.
00:07:13Mandolining them.
00:07:14Thousand-layer potato.
00:07:15It's a potato dish I love,
00:07:17but you always make it the day before,
00:07:18so it's set.
00:07:20And it's pretty risky making it on the day,
00:07:22because if you fry it and it falls apart,
00:07:24you're in a world of pain.
00:07:25Dark rice, I want it to be pink.
00:07:27Yep.
00:07:28But I need to cook it on the skin
00:07:30for quite a long time,
00:07:31so they render the fat and become caramelized.
00:07:33Yep.
00:07:36I think there's such an advantage
00:07:37in having done this once already.
00:07:39I think we probably took it a little bit lightly
00:07:40the last time,
00:07:41because you've just got no idea until you do it.
00:07:43But now I feel really prepared
00:07:46and really competitive, actually.
00:07:48We are absolutely hoping to do better
00:07:50than our last score, which is 72.
00:07:52I want to score in the 90s,
00:07:55and I wouldn't say that
00:07:57unless I truly thought that we could do it.
00:08:03With their shopping done,
00:08:05Kristen and Lucy now have just three hours
00:08:08to prep their dishes before guests arrive.
00:08:11Here we are again, Luce.
00:08:12Let's do it.
00:08:13I'm so excited.
00:08:13I'm so excited.
00:08:14Oh, darling.
00:08:15Hey, friends.
00:08:15Hey, friends.
00:08:16That one's yours.
00:08:17Surprisingly, we actually work really well together
00:08:19in the kitchen,
00:08:20and I'm really excited to work with Mum again.
00:08:23I couldn't do this competition with anyone else.
00:08:26You are ready to cook.
00:08:27Aw, Luce.
00:08:29Dad left us a sign.
00:08:31Just like last time.
00:08:31I know.
00:08:32Very cute.
00:08:34Dad is the biggest sook ever.
00:08:37Oh, darling.
00:08:39Oh, darling.
00:08:42You're going to make me cry.
00:08:44Dad's just the best.
00:08:46It means a lot having the support at home.
00:08:54We have a really close family,
00:08:57and this is the most time we've spent away ever.
00:09:00Yeah.
00:09:01It's hands down the hardest part about this competition.
00:09:03Let's get a good score.
00:09:04I'm so excited.
00:09:05He's as invested in this as we are.
00:09:08Except he's turned into a food critic
00:09:10ever since we came on here.
00:09:12He's so funny.
00:09:12He's gone from being like,
00:09:13oh, my God, this is amazing,
00:09:14to like, did you add enough salt?
00:09:17Let's do it.
00:09:18Chocolate, Luce.
00:09:19Chocolate desserts are my kryptonite.
00:09:22I love them.
00:09:24Luce, I'm melting the chocolate
00:09:25for the chocolate noose,
00:09:26which is going to go inside the eclair.
00:09:28Yeah.
00:09:28For dessert, we have a chocolate,
00:09:30honey, and amaretto eclair.
00:09:32The eclair is the choux pastry
00:09:34that you pipe in a long finger, I suppose,
00:09:36and the perfect choux is crispy on the other sides
00:09:39but really soft in the middle.
00:09:41I'm expecting a high-scoring dessert on this
00:09:44because I think this is right up Lucy's alley.
00:09:46There's no way that this is going to be a failure.
00:09:50This is interesting because right at the moment,
00:09:51you're working on a component for the main,
00:09:53I'm working on a component for the dessert.
00:09:55Everyone's got us, like, pigeonholed, you know,
00:09:57I'm the main, you're dessert.
00:09:58Yeah.
00:09:59And this is a team effort, 100% a team effort.
00:10:01I'm a little bit of a perfectionist,
00:10:03which is not a terrible thing to have in the competition.
00:10:06But if I need Mum to do, like, part of it,
00:10:08I trust her with doing that.
00:10:10We're adding amaretto, which is an almond flavour.
00:10:13Mm-hmm.
00:10:13It's going to be delicious.
00:10:15If the mousse was too runny,
00:10:16it would honestly ruin the dessert.
00:10:18100%, yeah.
00:10:20Tonight, we're expecting some high-quality food.
00:10:23Considering Lucy's skill as a baker,
00:10:26I'm expecting that dessert to be absolutely fantastic.
00:10:31I'm already prepared to give them a 10.
00:10:32Ha-ha-ha.
00:10:34OK, Mum, I'm going to go on to the shio pan,
00:10:37which is basically the bread for the entree.
00:10:40Yeah.
00:10:41And it's just the perfect vessel to hold the chilli crab.
00:10:43We are going to have heaps of crab, baby.
00:10:46That is what I want to hear.
00:10:48I'm definitely a bit of a perfectionist when it comes to baking.
00:10:51I take a lot of pride in the presentation and the quality.
00:10:55How's the shio pan dough, baby?
00:10:57Feels so good.
00:10:58It's such a good dough.
00:11:00So versatile as well.
00:11:02Very happy with that.
00:11:04Excellent.
00:11:04For me, a perfect shio pan is super light, super fluffy,
00:11:08and that all comes down to proofing it.
00:11:11If I over-proof it, it'll be flat,
00:11:13and if I under-proof it,
00:11:14it's just not going to be airy and fluffy,
00:11:16so I've really got to nail that.
00:11:18All right, Mum, these are proofing.
00:11:20This is why I'm not a baker,
00:11:22because baking is so temperamental and precise.
00:11:25Hats off to you, but not my style.
00:11:2944 minutes to go to guests, Lucy.
00:11:32How are you feeling?
00:11:33I feel like that clock just, like, jumps ahead,
00:11:35like, half an hour at a time.
00:11:37It's got to be rough.
00:11:38Tonight, it would be so awesome to show the gatecrashers
00:11:41that we're doing better than the first time,
00:11:43and you guys have to come a long way to meet us where we're at.
00:11:48Do you think Zoe's going to be extra harsh on critiquing our seafood?
00:11:51I was thinking about this.
00:11:52I'm like, if she's going to eat less courses,
00:11:54then does that mean she's going to be more critical
00:11:55of the courses that she can eat?
00:11:57Maybe she's less critical, because she's so appreciative.
00:11:59Maybe she's just really hungry and everything tastes great.
00:12:02This competition has got more important to us.
00:12:04We're more invested every day, and it means a lot.
00:12:07And because it's meant more as it's progressed,
00:12:09we can definitely feel the pressure.
00:12:11It's just so important to us to really show off what we can do.
00:12:15Do you reckon the claws will be out at the table tonight?
00:12:18Ooh, I think there's every chance,
00:12:19but we're not going to be there, so it doesn't matter.
00:12:22We'll be in the kitchen.
00:12:31I'm really keen to meet everyone tonight,
00:12:33to sit down with them and break bread, so they say.
00:12:37If we were to leave tonight not being on the bottom,
00:12:41it would be a perfect dream come true.
00:12:46Hope the cows not know and we get fed.
00:12:50I'm hoping the heat is in the kitchen and not on us tonight.
00:12:53Yeah, there should be a fire blanket on standby.
00:12:55Oh, God. Watch out.
00:12:57I'm really excited about tonight.
00:12:59It's got a good little vibe in the air.
00:13:00I think the gatecrashers Sheridan and Ted have really underwhelmed it.
00:13:03It's just exactly the kind of start I was hoping for.
00:13:16They're here.
00:13:17Oh, my God.
00:13:18Second time's a charm.
00:13:20Let's do it.
00:13:24Yay!
00:13:27Come on, dude.
00:13:28Can you see it?
00:13:29Can you see it?
00:13:30Can I let me see it?
00:13:31Can you see it?
00:13:32Can I let me see it?
00:13:32Nice to see you, guys.
00:13:33Being pescetarian, I'm hoping I don't go home hungry again tonight.
00:13:37But if I do, I have snacks or waiting at home.
00:13:40I'll be digging into those.
00:13:49This looks like a dream.
00:13:52This restaurant, it looks pretty fine for a farm.
00:13:56Come on, this is the best.
00:13:59I could get used to this.
00:14:01I might ask Kristen and Lucy if I can stay the night.
00:14:04Mm.
00:14:05We'll pitch a tent.
00:14:09Welcome, guys.
00:14:10Welcome to the farm.
00:14:12Last time we were here, it was the first instant restaurant of the whole competition.
00:14:16We felt pretty overwhelmed.
00:14:18And we're really confident tonight.
00:14:20And we're so excited to have you here to eat our food.
00:14:24Lucy and Kristen got 72 last time.
00:14:27So I definitely think that they'll be in the 80s somewhere.
00:14:31Could they be close to 90s?
00:14:32I think so.
00:14:33I reckon the girls have definitely got it in them.
00:14:35Alrighty.
00:14:35Everyone raise your glass to OG restaurant Puggles.
00:14:40Cheers.
00:14:41Cheers.
00:14:41Cheers.
00:14:43Sherrod and Ted, welcome to the table.
00:14:45Thanks, guys.
00:14:45Thanks for having us.
00:14:46It's nice to be able to meet you all.
00:14:47So last night, how did you feel everything went?
00:14:51It was hard.
00:14:52Harder than we were thinking.
00:14:54But yeah, we were very happy with what we put out in the end.
00:14:58We've just gone to the shops and bought like four kilos of salt.
00:15:01Hey, you're listening to the advice.
00:15:03That's good.
00:15:04I just want to ask, like, how do you feel about getting the R scores?
00:15:08The team scores?
00:15:10Well, they were a bit lower than the judges, weren't they, everyone?
00:15:14They were.
00:15:15We did feel like they were quite a bit lower than what the judges had to say.
00:15:19The judges' critiques compared to their scores, to me, didn't really add up.
00:15:23Yeah, it didn't really make sense.
00:15:24They guys pretty much said...
00:15:25They said that we had the best ice cream they've ever had.
00:15:28Everything in the main cook really well needs salt.
00:15:30Yeah, so a bland sort of main in a sense, like...
00:15:33I don't know if I use the word bland.
00:15:38Do gatecrashers honestly think OGs would lowball you?
00:15:42It's hard to tell.
00:15:43It's really hard to tell.
00:15:45I would hope not.
00:15:46Like, I would hope that the main thing that is being skirks is what's on the plate.
00:15:50You cannot get a great score if the food doesn't taste good.
00:15:53Like, that's fair enough.
00:15:55I don't think that's controversial.
00:15:56Take it with a bunch of salt.
00:15:57A gallon of salt.
00:15:59And frankly, Sharon and Ted, if I were to talk about your menu, it just didn't taste good.
00:16:05It seems like we walked into some rivalries.
00:16:08It just feels like the OGs versus the gatecrashers.
00:16:12You know, we're all entitled to our own...
00:16:14Correct.
00:16:15...our own story.
00:16:16It's not just being a gatecrusher coming in.
00:16:18Sounds like strategy to me.
00:16:22I feel like it's going to be a long night for us.
00:16:28Coming up, can the ladies come out in front in their race for redemption?
00:16:34I think Lucy's concerned that my chilli tolerance is so high that I'm actually going to make something inedible.
00:16:40Or will they crumble under the heat?
00:16:43I don't want to ruin their taste buds for the rest of the menu.
00:16:46Obviously, cooking for the second time, my expectations were really high.
00:16:52And at the table...
00:16:55One team fires up on a pesky issue.
00:17:00I think we can agree to disagree that there is a level of silliness in not being able to eat
00:17:03the food
00:17:04and then still acting like you're participating.
00:17:05I just don't understand why this is a problem.
00:17:07It's not pescatarian rules here, mate.
00:17:09It's my kitchen rules.
00:17:18We're in the rolling hills of the Gold Coast hinterland.
00:17:22Where OG's Kristen and Lucy are chasing redemption.
00:17:26I'm just really hoping the cow from the paddock is not on the menu.
00:17:30And hoping to win over the table and the judges.
00:17:33You're a hard act to follow
00:17:38Such a fine-looking fellow
00:17:42Come on, light it up
00:17:46I want to feel the rush
00:17:51I'll be shooting for thrills when I walk out that door
00:17:58Here they are.
00:17:59They're full mouth.
00:17:59They can tell we've been tasting stuff.
00:18:02This is for freedom.
00:18:03All right, let's do it.
00:18:05Let's do it.
00:18:07Hello!
00:18:08It's like deja vu.
00:18:09I know, it's like deja vu.
00:18:11Come in.
00:18:12It's great seeing Manu and Colin back at our house
00:18:14but Colin terrified us in the kitchen at our first instant restaurant
00:18:17so Colin's the devil.
00:18:20Manu's the angel.
00:18:25Hello!
00:18:41Welcome to the table, Sheridan and Ted.
00:18:44Thank you for having us.
00:18:45Welcome to the circus.
00:18:48Obviously now you've been introduced to what's going on.
00:18:52A little assault on the senses I might say.
00:18:55Yeah, there's a lot more salt here than in our cooking.
00:18:59100%
00:19:01I'll get the popcorns.
00:19:05What's on a menu, please?
00:19:07For entree, we have chilli crab shia pan with lime butter.
00:19:12Oh my god, yes!
00:19:15You can eat.
00:19:16I'm very excited to try the crab.
00:19:18I haven't had crab in a very long time
00:19:20so I think I'll be eating well tonight.
00:19:24For main, it's a sticky duck with Asian greens and 1,000 layer potato.
00:19:29Yum!
00:19:30Sounds delicious.
00:19:31I've never had duck but I'm excited to try it.
00:19:34I reckon the girls will get this.
00:19:36Yes.
00:19:37And for dessert, we've got a honey almond amaretto eclair.
00:19:43Wow.
00:19:44I'm literally salivating.
00:19:46I feel the saliva building in my mouth.
00:19:47We're going to be frothing this thing all the way home.
00:19:49Yum, yum, yum, dude.
00:19:52A lot of work in this menu, ladies.
00:19:55Yes, there is.
00:19:56Especially 1,000 layer potato.
00:19:59Yeah, just don't count.
00:20:01I'll be scoring each layer out of 10.
00:20:05This menu, it's intimidating.
00:20:08They're doing Japanese-style bread, chilli crab, duck breast
00:20:13and a shrew pastry all in one night.
00:20:16That's insane if they do it.
00:20:19Zoe, you've got one more course you can eat tonight.
00:20:22You're only missing out on the air mains.
00:20:24How good's that?
00:20:25We are going to take very good care of Zoe.
00:20:27Queen, thank you.
00:20:30On that note, thank you ladies.
00:20:34I think that Kristin and Lucy have really stepped it up.
00:20:37If I was a gatecrasher, I would be actually folding into a million little pieces and crawling
00:20:42into a ball and hiding.
00:20:45Alright, I'm going to get on to this sauce for the chilli crab.
00:20:48Because the longer this sauce sits, the happier it's going to be.
00:20:51Love that.
00:20:51I have my totem chilli necklace on.
00:20:55So the chilli crab is going to be a star.
00:20:57She means business.
00:20:59For entree, we're serving chilli crab with shiopin and lime butter.
00:21:04Shiopin is pretty much a salt bread that's in a croissant shape.
00:21:08These have proofed so nicely.
00:21:10I'm really happy with how they look.
00:21:12I think they're a really good size as well.
00:21:14Cute little buns.
00:21:15They're so cute.
00:21:16My biggest concern with this entree is the shiopin.
00:21:19Because I am the baker.
00:21:22And to be able to show off that I can make good pastry is probably the most important thing
00:21:27for me on this competition.
00:21:29My biggest concern, Lucy, is that I've got enough chilli in the chilli crab.
00:21:32Because it is chilli crab, so it needs to be chilli.
00:21:36This entree should really smack you in the face with flavour.
00:21:39And I do not want to hear one word about there not being flavour.
00:21:43Yum.
00:21:44That's so good.
00:21:46It's perfect.
00:21:47Should I taste it or should I be scared?
00:21:49You should be scared.
00:21:50Be very scared.
00:21:51I struggle with chilli so much and I hate that I struggle with it because I feel like it's
00:21:56so lame.
00:21:57Like I wish I could just eat as much spice as mum but I just don't have the palette for
00:22:03it.
00:22:04Ooh.
00:22:06That is so good though.
00:22:07It's great, hey.
00:22:08Ooh.
00:22:08They're not going to miss the chilli.
00:22:11I think Lucy's concerned that my chilli tolerance is so high that I'm actually going to make
00:22:15something inedible.
00:22:16You can't go crazy.
00:22:18I am definitely going to blow their socks off with chilli tonight.
00:22:21I don't want to ruin their taste buds for the rest of the menu.
00:22:24I'm worried about the chilli because I want it to be a perfect dish.
00:22:29Alright.
00:22:30Let's start talking about entrees.
00:22:32Alicia.
00:22:33Yeah, entrees.
00:22:34I'm really excited.
00:22:34I love crab.
00:22:35I don't know what the shio pan is.
00:22:37It's like a cross between a brioche and a croissant.
00:22:40Ooh.
00:22:40It's so delicious.
00:22:42Chilli crab.
00:22:42Is that something you would order at a restaurant?
00:22:44Yeah, and I love crab.
00:22:45Like crab in a shell, chilli crab.
00:22:46Yeah, I just crack it open.
00:22:48You know.
00:22:49Call me a chiropractor.
00:22:50That's true.
00:22:53Yeah, and you're not big on...
00:22:55I'm not big on seafood but I actually eat crab.
00:22:57I love like the vinegar and the salt and pepper and you dip it in and you're eating it
00:23:02straight out the...
00:23:03Love it.
00:23:04Alright.
00:23:08Chilli crab.
00:23:09Yum.
00:23:10I've got no complaints tonight though.
00:23:12I think it'll be excellent.
00:23:15Feels like they could do anything.
00:23:17Fingers crossed it does.
00:23:18OG strong.
00:23:22Those new teams are not your friends at the moment?
00:23:25Yeah, we're moving in the right direction.
00:23:29We'll see if we can step it up for you guys.
00:23:32That'd be great.
00:23:33What do they need to do?
00:23:36Okay, let's play a game, right?
00:23:37I can't eat this dish because of my choices, right?
00:23:40This is a fun game.
00:23:41Sheridan Ted, you're probably a bit clueless here.
00:23:43Basically, Zoe's a pescetarian so she couldn't taste the dishes.
00:23:46Zoe still has an opinion on every dish that comes out.
00:23:49I think we can agree to disagree that there is a level of silliness in not being able to
00:23:52eat the food and then still acting like you're participating.
00:23:56What's the solution?
00:23:57So we hold her down and shove the meat in her face.
00:23:59I want to see your knife and fork up and I literally want to see you moving stuff around.
00:24:03I just don't understand why this is a problem.
00:24:06All I'm framing is that if it was me and I couldn't eat this dish, I would just find it
00:24:11very difficult.
00:24:13You know, I'm sure you are finding it difficult to be here and then try and have a critique on
00:24:17a dish.
00:24:18What I find is difficult is it's like flogging a dead horse.
00:24:21Like why are we still on this?
00:24:25Zoe in my mind is a fussetarian, not a pescetarian.
00:24:28She is so fussy.
00:24:31Because she is!
00:24:34It's just embarrassing, I think, sitting there and acting like you're part of this competition, not eating the food.
00:24:38It's not pescetarian rules here, mate.
00:24:41It's my kitchen rules.
00:24:42So if you can't actually eat the food and give a proper critique, what are you doing here?
00:24:46It's not trying to play golf without the clubs.
00:24:48Does anyone else have any other dietary that you should get out of there?
00:24:53Alright, Mum.
00:24:54Yeah.
00:24:54I'm going to take these shiopan out.
00:24:56They look good, Mum.
00:24:58They look fabulous.
00:24:58They look good.
00:24:59They look so good.
00:25:00They smell so good.
00:25:02I've baked shiopan many times.
00:25:04It's become a bit of a staple in my baking sales.
00:25:08Cheers.
00:25:08Cheers.
00:25:09Shiopan, cheers.
00:25:12That's so yum.
00:25:14It's so fluffy.
00:25:17But I've never, ever had crab stuffed in the shiopan.
00:25:21Alright, let's pivot focus.
00:25:23Yes.
00:25:24If you want to do the cut on them.
00:25:26Yep.
00:25:26And I'll fill them with crab.
00:25:28We really want to have like a super generous serve of crab.
00:25:32My food dream is to continue my micro bakery forever.
00:25:37It looks beautiful.
00:25:38It almost looks like a dessert in a weird way.
00:25:40Oh, it does too, actually.
00:25:42And 50 grand towards my micro bakery would change my life, honestly.
00:25:48Alright, this one for Colin.
00:25:49This one for Manu.
00:25:49Let's go.
00:25:51Hopefully we really knock it out of the park.
00:26:02I'm so proud of us.
00:26:04It looks so good.
00:26:07The nerves hit here.
00:26:09Right in this walk.
00:26:11I know.
00:26:13The only thing I'm worried about at this point is the chilli crab.
00:26:16I tend towards too much chilli, so hopefully it's not too spicy.
00:26:25Entree is served.
00:26:34Their entree looks amazing.
00:26:37You get this beautiful, warm, aromatic smell of crab.
00:26:48I don't just want to beat 69 to be safe.
00:26:51I want to get a score that everyone is really impressed by.
00:27:01The entree looked beautiful.
00:27:04It looked perfect.
00:27:05It looked...
00:27:07Yeah.
00:27:08Unbelievable.
00:27:09There's not much to say, really.
00:27:10It's not so good.
00:27:11There was nothing.
00:27:11Just perfection.
00:27:14We're in trouble.
00:27:21In the Gold Coast hinterland, Kristen and Lucy have just served their chilli crab chia
00:27:26pan as they aim to spice up their chances for redemption and a spot at the top of the
00:27:32leaderboard.
00:27:32I was super confident in our entree at our first instant restaurant.
00:27:36Our critique did not reflect that.
00:27:38I love chilli.
00:27:40The only thing I'm worried about is that my chilli tolerance is so high that I'm actually
00:27:44going to make something inedible.
00:27:49Thank you ladies.
00:27:54Bon appetit.
00:28:05Zoe was actually putting some food in her mouth for once, so that was really great to
00:28:09see.
00:28:23Oh my God, this is good.
00:28:26Try some of my butter, just by itself.
00:28:30It's mad.
00:28:33This entree is perfect.
00:28:35It's just, it's so good.
00:28:39That is luscious.
00:28:57I'm blown away.
00:28:59That, that's the best entree I've had in this whole competition, by a very long way.
00:29:04Right amount of heat, great flavour.
00:29:06Butter was delicious.
00:29:07The texture of that pastry, the bread, all of it melting in there.
00:29:12Go the OGs.
00:29:14Go the OGs.
00:29:15They've stepped it up in a big way.
00:29:16Big way.
00:29:18Harrison, what are you thinking about all this?
00:29:21This was delicious.
00:29:22Like, the crab had a good amount of heat to it.
00:29:25That shiopan, I've never had one before, but that was delicious.
00:29:29The pastry was cooked well.
00:29:30This is the standout dish so far.
00:29:33The only thing that I actually say is I, I would love this to be even spicier.
00:29:37Yeah.
00:29:37I agree.
00:29:38It's just because I love my spice, but everything about it.
00:29:40Oh, I love this dish so much.
00:29:41I'm going to wipe the entire plate with the rest of my bread.
00:29:46We came in expecting that these two were going to cook very well.
00:29:48That was absolutely delicious.
00:29:51I'm not sure I could fault it.
00:29:53I possibly could also handle a tiny bit more chilli.
00:29:57I think this was delicious.
00:29:58Everything worked really well together.
00:30:00This is like a very good start for them.
00:30:02And this is like honestly something you would get in a restaurant.
00:30:04So I think they've actually killed it.
00:30:06I think this entree is probably one of the best crab rolls I've had in my life.
00:30:12Yeah.
00:30:13This entree is setting a massive standard.
00:30:16It's going to be a hard job to get to this level.
00:30:20We got it.
00:30:21We got it.
00:30:22I know.
00:30:30Ladies, for entree, you serve this chilli crab with shiopan and lime butter.
00:30:35Obviously, cooking for the second time, my expectations were really high.
00:30:43That was absolutely delicious.
00:30:50You didn't disappoint.
00:30:53That soft, beautiful seasoned crab meat and the addition of the lime butter I think was genius as well.
00:31:00Because anything with butter tastes better.
00:31:03It is surreal hearing this glowing review.
00:31:08Such a different critique to our first entree, which is such an amazing feeling.
00:31:13This validates what we're doing.
00:31:16We thought this was a really good dish.
00:31:18It is a really good dish.
00:31:20I think we're going to see you in the competitions for a lot longer.
00:31:27I love Gerard Ray.
00:31:29Like, this is what the competition is about.
00:31:32The craft on the baking.
00:31:34I can't do better than that.
00:31:35It was perfect.
00:31:39The amount of crab you gave, like, so generous.
00:31:42There was enough chilli in there.
00:31:44I think it's quite clever not to over chilli it because you're playing around the table to everyone's taste.
00:31:51It was all very clever elements.
00:31:55And I think that is a grand final dish.
00:31:58I'm telling you now.
00:31:59Oh, wow.
00:32:00Well done, ladies.
00:32:01Long day.
00:32:03Because I was confident with the entree last time and it didn't get as well received as I expected.
00:32:08It made me really doubt my own judgement.
00:32:11Hon and Manu, they're experts.
00:32:13With this feedback, it made me cry.
00:32:18Chris, I've never seen you so emotional.
00:32:24I'm just, I don't know why.
00:32:25I'm, like, really affected tonight.
00:32:28It's just, it's so much.
00:32:30You know, it's like, we were confident the first time around and really got quite knocked.
00:32:35And you just live with these dishes for so long.
00:32:38And it's just really hard to know how they're going to be.
00:32:42But I'm very happy now.
00:32:43It means a lot to both of us, so.
00:32:48Yes, it's very good.
00:32:51And now I've put chilli in my eyes as well.
00:32:55Fabulous.
00:32:55Thank you, ladies.
00:33:00The girls should be so proud right now.
00:33:02Like, that is, I'd say it's my favourite dish through this whole competition so far.
00:33:07I'm just happy for them.
00:33:13Oh, well done.
00:33:15Oh, my God.
00:33:17No negatives.
00:33:19That's the best review I've heard so far.
00:33:21Oh, wow.
00:33:22That's fantastic.
00:33:23I'm so, I'm so happy.
00:33:25I was so in my head about the entree.
00:33:28This is exactly how we wanted this dish to go.
00:33:32We've got amazing feedback, which now puts us under, like, expectation that we need to do just as well with
00:33:38the main.
00:33:38Right.
00:33:39I'm going to start prepping for the duck.
00:33:41For main, we'll be serving sticky duck with Asian greens and thousand layer potato.
00:33:47This duck looks, we need to sear it in the pan.
00:33:49I really want to, like, get the nice brown skin, get that fat bubbling underneath the skin.
00:33:54But then still have the centre of the duck pink.
00:33:58The point of perfection for this duck all comes down to the cook of the meat.
00:34:03I want the fat rendered but not completely gone.
00:34:06And the meat needs to be pink.
00:34:08If it's not pink, it's not properly cooked.
00:34:11Doing 12 at a time, trying to get everyone pink is quite tricky.
00:34:15Having such an excellent review for our entree has definitely added pressure.
00:34:21Don't you reckon, Lewis?
00:34:22Hundred percent.
00:34:23Because I just want to do as well.
00:34:29I have a good question here.
00:34:30We need to get to the bottom of this right now.
00:34:32Harrison and Oliver.
00:34:34Who's got the better moustache?
00:34:36Who in who?
00:34:38Hang on.
00:34:39That is next level.
00:34:42You've got the handlebars.
00:34:46It's a lot of fun. It's good to have this.
00:34:55Oliver.
00:34:56Yes.
00:34:56You're a man of major talents.
00:34:58So you've done a bit of kendo, a bit of fencing.
00:35:02What other talents have you got?
00:35:05I took dancing when I was there for a bit.
00:35:07Me too.
00:35:08He's a triple threat.
00:35:08Dancing's good.
00:35:10What type of dancing did you do?
00:35:12I just did some salsa classes.
00:35:15Can you do salsa?
00:35:17I'll do salsa with you.
00:35:19Irish dancing?
00:35:20You're the woman and the man.
00:35:22Oh, I see. I've only led before.
00:35:25Dancing with the star champion 2012.
00:35:29Can we get some music or what?
00:35:32Excuse me.
00:35:33Oh, yeah.
00:35:34Oh, yeah.
00:35:36Oh, okay.
00:35:38Oh, my God.
00:35:39They've got pretty good chemistry on the dance floor.
00:35:41I don't either.
00:35:42I don't know who's Manu.
00:35:45Come on, baby.
00:35:46Come on.
00:35:48Come on.
00:35:50Oh, my God.
00:35:51Manu is just throwing.
00:35:54Come on, baby.
00:35:56Poor Oliver.
00:35:57I don't think he can keep up.
00:35:59Oh, my God.
00:36:03You get a good medal.
00:36:09You get the turbulence there, chef?
00:36:11Dip me like a chip in salsa, Manu.
00:36:14So, are you guys now threatened that Oliver has all these tricks up his sleeves?
00:36:17I'm actually a little bit threatened by Oliver's traits.
00:36:20Four things go well.
00:36:21The MKR first.
00:36:23Dancing with the stars, number two.
00:36:24The world may be my shucked oyster.
00:36:27Man of many talents.
00:36:33Coming up.
00:36:34My trickiest element with this main course is the cook of the duck.
00:36:38If you ever cook it, done.
00:36:39You can't bring it back.
00:36:41We don't have any spare ducks, either.
00:36:43The road to redemption turns rocky.
00:36:50You okay?
00:36:53And at the table.
00:36:56Sorry, your mum's talking.
00:36:57Don't put your hand up.
00:36:58Stop doing that.
00:36:59Can the classy bogans take some motherly advice?
00:37:03I just find putting hands in Google's face.
00:37:05It's a bit rude.
00:37:05That's fine.
00:37:06Well, that's not going to stop me.
00:37:07It's just so, like, rude.
00:37:15After a standout entree, Kristen and Lucy are hoping to impress with their sticky duck with Asian greens and thousand
00:37:23layer potato.
00:37:24I can't wait to hear what's going on.
00:37:27I hope the vibe at the instant restaurant tonight is relaxed.
00:37:31I hope everyone has a glass of wine and enjoys our fantastic food.
00:37:35I know. I reckon there might be a little bit of...
00:37:37A bit of tension.
00:37:38A bit of tension tonight after everyone's gotten to know each other a little bit better.
00:37:41A bit of tension.
00:37:42All right.
00:37:43So, obviously this is our second dinner party.
00:37:45You guys have...
00:37:46First one.
00:37:47First one.
00:37:48So, if you guys want to, you know, maybe take the rings and like, you know, first impressions of everyone.
00:37:53Well, obviously putting things together, you two are quite loud.
00:37:56Oh, you can hear us.
00:37:57So, you can hear us.
00:37:58Yes.
00:37:58So, we can hear...
00:37:59We can hear you.
00:38:00Move it on.
00:38:01I've seen you literally, like, lean back to, like, plug your ears a few times.
00:38:04Yes, because you have cleared the forest.
00:38:06So, we are just like, whoa.
00:38:08The other thing I do pick up on is that...
00:38:10Say it as a new one.
00:38:10I'm...
00:38:10I absolutely...
00:38:11Sorry, your mum's talking.
00:38:13Don't put your hand up.
00:38:14That's why we are in school.
00:38:14No, just use an example.
00:38:16Can you just stop doing that?
00:38:17Sorry, like...
00:38:17I just...
00:38:18I just find putting hands in people's faces a bit rude.
00:38:20Well, that's not going to stop me.
00:38:23I don't know if that's just me.
00:38:25I'm a little bit older.
00:38:26I just find that so rude and disrespectful.
00:38:29It's just so, like...
00:38:30It's just so rude.
00:38:32I feel like you do cross the line, because I find that quite rude.
00:38:35Cross the line is in...
00:38:36In respect and being not rude.
00:38:40Sheridan just picked a fight that she can't win in Alicia and Deanne.
00:38:44But that was her fault.
00:38:46It's just her rules, but I'm not listening to it.
00:38:49No hands.
00:38:49I always...
00:38:50I'm a very hand person.
00:38:53The second this comes up, this means that no one is getting...
00:38:59Sorry.
00:39:01As soon as this hand goes up...
00:39:02I'm sorry.
00:39:02Oh, leave me alone, Deanne.
00:39:04Oh, sorry, sorry.
00:39:05Oh!
00:39:06You put your hand up.
00:39:07Did you say no hands?
00:39:08Yeah, like, it's quite aggressive to put your hand up in someone's face.
00:39:10I'm thinking...
00:39:11You're at the wrong end of the table.
00:39:15She hates us.
00:39:17That's fine.
00:39:18No, I definitely feel like...
00:39:19No, no, it's good.
00:39:20No, no, it's good.
00:39:22When everyone else is starting to fight at the table, I take myself back into my head.
00:39:29I've got my nice glass of wine, music is playing, and I'm just waiting for the next course to come
00:39:35out.
00:39:36And I'm there with my good two friends, Colin and Minogue.
00:39:41Are we all getting on?
00:39:43House on fire.
00:39:44House on fire.
00:39:46The wreckage is like down the ground.
00:39:49People are toasting marshmallows.
00:39:51Another wine, please.
00:39:55Lucy, I'm just chopping up some ginger for the duck sauce for the main.
00:40:01It's possible with this sauce that if you get the balance wrong, it's going to end up a little bit
00:40:06too salty or a little bit too sour.
00:40:09It's got hoisin, it's got chilli.
00:40:11I wonder if it needs a little bit of lime juice.
00:40:18I like it.
00:40:19You like it?
00:40:19Yeah.
00:40:20You really want that blend of sticky, sweet, sour, salty.
00:40:24Okay, Mum, we've got some potato fish here.
00:40:28That's so cool.
00:40:30That one looks like it's got a fin.
00:40:31We thought we would give Zoe a little bit of special treatment and cut out a fish-shaped thousand-layer
00:40:38potato.
00:40:39It's a fun little pescatarian option.
00:40:44Looks good.
00:40:46This potato, you really want it to be crispy.
00:40:48You want to hear the crunch when someone bites into it.
00:40:51If it doesn't work, it's like, we should have just done rice potato.
00:40:54I'm going to put the potato in the oven.
00:40:56Yeah.
00:40:57To get that final crisp.
00:41:04We've got sticky duck with Asian greens and thousand-layer potato.
00:41:09What are you expecting?
00:41:10I am hoping that the duck is obviously beautiful and pink in the middle.
00:41:14I love Asian flavours.
00:41:15Got to make sure it's balanced.
00:41:16My concern is with those potatoes.
00:41:18There's like multiple steps over a longer period of time.
00:41:20It sort of forms this nice crispy, almost cake.
00:41:24I think Simon and I would very much enjoy eating this dish five days out of every seven in the
00:41:30week.
00:41:34I'm pretty keen.
00:41:35I'm pretty keen.
00:41:36Is that what that means?
00:41:37He's happy again.
00:41:38He's happy.
00:41:39I'll be gobsmacked if it's not delicious.
00:41:42Can I gobsmack you?
00:41:43You can give me a little slap in the face.
00:41:45You can.
00:41:50Alright, that duck's good to go.
00:41:53You want to test one?
00:41:54Yeah.
00:41:54My trickiest element with this main course is the cook of the duck.
00:41:58If you ever cook it, done.
00:42:00You can't bring it back.
00:42:01We don't have any spare ducks either.
00:42:04Could get all our ducks in a row.
00:42:08Alright, Luce, let's see.
00:42:18Perfect.
00:42:22Stunning, stunning, stunning, stunning.
00:42:24I have left the skin on the duck breast because I'd like to hold that layer of fat for flavour.
00:42:29Mum, that is perfect.
00:42:31I know.
00:42:33The duck's cooked perfectly.
00:42:35The potatoes look awesome.
00:42:36The greens look awesome.
00:42:37The sauce, it's not too much.
00:42:39And I think you've nailed it.
00:42:41It's a bit of a fine balance.
00:42:42And to get it cut quickly and out quickly,
00:42:44because I don't want the heat of the pan to cook the duck any more than it is.
00:42:48Colin, for this one?
00:42:50Menu.
00:42:50Good, perfect.
00:42:51Let's do it.
00:42:57Perfect, let's go.
00:43:00Broubles.
00:43:01It's so much better than our fresh ones.
00:43:03Yeah, I agree.
00:43:08Mande is served.
00:43:23If the potato didn't work, there's no excuse for that.
00:43:27It's a very clear failure, and I really don't want to do that after such a glowing entree.
00:43:33I want it to be another perfect dish.
00:43:38Oh, thank you.
00:43:40Yours are fish.
00:43:42Oh, they are totally good.
00:43:45Oh, my God.
00:43:46Stop that.
00:43:48That's perfect.
00:43:59There's an audible crunch in the potato, which is just fabulous.
00:44:04It is music to my ears.
00:44:07All right.
00:44:08Colin empties that whole sauce jug over the duck.
00:44:19If Colin doesn't like the sauce, he's ruined his duck.
00:44:29Coming up.
00:44:30If everybody here was a drink, how would you describe them?
00:44:34Sheridan.
00:44:36A glass of peanut.
00:44:37Oh, you let out the secret.
00:44:39The table named their poison.
00:44:43She'd be a savvy boo.
00:44:45Yeah, and she's been a little boo.
00:44:47You'll know it, really.
00:44:49And later.
00:44:50You guys wanted redemption?
00:44:52Did you get it?
00:44:53Can Kristen and Lucy top the leaderboard?
00:44:56We want to cook again.
00:44:57We want to prove ourselves.
00:44:58We know we can do it.
00:44:59That gives you a grand total score off.
00:45:09After a strong start with their entree,
00:45:12Kristen and Lucy are hoping their sticky duck and thousand-layer potatoes
00:45:16will keep them on track to top the leaderboard.
00:45:23We had such an awesome entree.
00:45:25It almost feels like we have more pressure now
00:45:27because you obviously want to maintain that standard.
00:45:32The sauce needs to be sticky and sweet and salty.
00:45:36I really want it to be the right balance.
00:45:41Thank you, ladies.
00:45:45Bon appetit.
00:45:53I like sauces, because there's sauce here.
00:45:55Oh, it's amazing.
00:45:56You know what?
00:45:57The more, the more I am.
00:46:01Zoe looks like she's perked up a little bit
00:46:03because she's paired up some food tonight.
00:46:05Hey!
00:46:06Simon.
00:46:10I think it's kind of weird that Angus and Simon
00:46:12want me to be actively more involved with the food
00:46:14by playing with my mate.
00:46:17I think the OGs want me to change all my life morals
00:46:20and sight-eating meat.
00:46:22Honestly, I think that would be the only thing at this point
00:46:24that might shut them up.
00:46:28This is good.
00:46:31Cheers.
00:46:46You okay?
00:46:47You fine?
00:46:47Yep.
00:46:48Don't choke on me.
00:46:50The fat's a bit chewy.
00:46:54I nearly did choke.
00:47:01I think the reason why I just streaked a bit
00:47:02was I feel like the fat wasn't rendered
00:47:04as much as it could have been,
00:47:06and so it just was a bit too chewy in my mouth,
00:47:08so when I swallowed it, it got caught a bit,
00:47:09and it just...
00:47:11Yeah.
00:47:12You need to chew before you swallow.
00:47:15I agree with Oliver.
00:47:17The fat cap could be rendered a little bit more.
00:47:19Other than that, my meat of the duck was very soft.
00:47:24Overall, yeah, it's a pretty banging dish.
00:47:26The potatoes were beautiful, maybe.
00:47:29They did pull it off.
00:47:31Yeah, you'll have to ask him about that one.
00:47:36Feel good.
00:47:37Yeah.
00:47:38That duck was bloody bad.
00:47:46Ladies, from my course,
00:47:47you gave us a sticky duck with Asian greens
00:47:49and a thousand-layered potatoes.
00:47:52How do you think you went?
00:47:54We're really happy with this, man.
00:47:56Yeah.
00:47:57So am I.
00:47:59I think it's a combination that works very well here.
00:48:04Duck is cooked well.
00:48:05The only thing I would have changed
00:48:08is I would have sliced the duck thinner,
00:48:10just so you don't have such a big chunk of fat
00:48:13on top of the meat, actually.
00:48:15But apart from that,
00:48:17the fat really brings some beautiful flavour to the duck.
00:48:20The potato, it does what it says, you know.
00:48:22It's the crispy, layered potato.
00:48:24It's there for texture.
00:48:25It's there for crunch.
00:48:26The middle was soft and mellow.
00:48:28The sauce.
00:48:29I would have added a little bit more rice wine vinegar,
00:48:32just to cut through it a little bit.
00:48:34But overall, the whole dish worked.
00:48:36I really enjoyed your main course.
00:48:42Like, we're sitting at 69
00:48:44and then they're just steaming on down the road
00:48:46on the way to a much higher time.
00:48:51Second good review.
00:48:53That is another very good course, Mum.
00:48:57I'm so excited.
00:48:58I'm so thrilled.
00:48:59You did so well.
00:49:00I can't believe it.
00:49:01Like, two great lots of feedback.
00:49:03We have to maintain this standard for dessert.
00:49:07For dessert, we're serving a chocolate, honey and amaretto eclair.
00:49:11I need to do the choux pastry.
00:49:14You do.
00:49:14Yeah, you get it back.
00:49:15That is what I'm going to do.
00:49:17When you make choux pastry,
00:49:18there's so many points in it where it can fail.
00:49:22I mean, you've got to add the flour at the right time.
00:49:25You've got to make sure that dries.
00:49:26You've got to then add the eggs, but the eggs can't cook.
00:49:29It's got to be the right consistency when you pipe it.
00:49:31It's all going to be the right length when you pipe it.
00:49:34Mum, do you think Manu will especially love this because it is French?
00:49:39Absolutely.
00:49:40It's got to go into a hot oven.
00:49:42So at any of those points, it can go wrong.
00:49:46It's a really great test for me as a baker.
00:49:49I'd love this dessert to be no notes perfection.
00:49:55There's a lot riding on this final course.
00:49:57We've done so well so far.
00:49:59So this is something that we really want to showcase.
00:50:02I think this one's on fan forced and that one's not.
00:50:06Switcheroo.
00:50:06Yeah.
00:50:07Fast.
00:50:08Switcheroo.
00:50:08Same temperature.
00:50:10The bottom oven notoriously doesn't get as hot.
00:50:14If I take the choux pastry out of that bottom oven, there's a chance it'll collapse in that change.
00:50:21But if I keep it in the cooler oven, it could be even more of a disaster.
00:50:26Close it.
00:50:27Close it.
00:50:29I feel good about that switch.
00:50:31The choux pastry is shooing.
00:50:39So, you're a barman?
00:50:41Mm-hmm.
00:50:41Barman brewer.
00:50:42If everybody here was a drink, how would you describe them?
00:50:46Oh, that's a great question.
00:50:49So, we've got our stouts and porters over here.
00:50:53Robust.
00:50:54True to what they want to say.
00:50:55Robust porters and stouts.
00:50:58I hope he's talking about the up top, not the down below.
00:51:01What about the judges?
00:51:04French champagne.
00:51:06Pine of Guinness.
00:51:07Just, that was just easy.
00:51:09Zach.
00:51:10Vodka soda for you.
00:51:12Refreshing.
00:51:13Now, Zoe, it's a bit more of a Cosmo vibe.
00:51:17Oh, Cosmopolitan.
00:51:18Oliver.
00:51:20Today, he's looking more like a...
00:51:21Cognac.
00:51:22Yeah.
00:51:23I would say Bailey's.
00:51:25We've got the fancy but loud.
00:51:27Yeah.
00:51:29So, maybe a nice cocktail, you two.
00:51:32Definitely something a bit, uh...
00:51:33Peel-on.
00:51:35I was thinking tequila.
00:51:36Something that gives you a headache in the morning, yeah.
00:51:39Oh, that's good.
00:51:40Sitting next to Alicia and Deanne...
00:51:42Whoa, whoa, whoa, whoa.
00:51:44...was actually headache-inducing.
00:51:47Then, Sheridan and Ted, you just look like a straight-up pale ale.
00:51:50Pale ale?
00:51:51Hold on.
00:51:52Ow.
00:51:53Zing.
00:51:54Zing.
00:51:56Uh, Sheridan...
00:51:57A glass of Pinot.
00:51:59I was about to say that.
00:52:00Yeah.
00:52:02It's giving quite dry.
00:52:06She'd be a savvy boo.
00:52:10Yeah.
00:52:10And she's been a little boo.
00:52:11You'll know it, really.
00:52:14So, let's talk dessert.
00:52:16Chocolate, honey and amaretto eclair.
00:52:19Lucy's showing that she can do...
00:52:21That she can nail the shio pun from the entree.
00:52:25So, like, I've got high hopes and high expectations
00:52:29that she can do this as well.
00:52:30Look, I know...
00:52:32I've experienced it firsthand how good Lucy is.
00:52:34They've already smashed two entree main.
00:52:37This is going to be phenomenal.
00:52:45That's the shio timer.
00:52:47Oh, no.
00:52:49The shio pastry.
00:52:50Shocking.
00:52:51Terrible.
00:52:52Bad.
00:52:54The shio pastry.
00:52:56It's just not looking how I expected.
00:52:59I don't think it's high enough.
00:53:02Oh, it's just not good.
00:53:04Yeah.
00:53:04See how flat that is?
00:53:05Yeah, I know.
00:53:06And they're just not puffing up like a shoe.
00:53:08No, they didn't puff up.
00:53:08I don't know. It's just not, like...
00:53:10I don't know.
00:53:11And it's so, like, dense in there.
00:53:13So dense in there.
00:53:13No good.
00:53:14Yeah.
00:53:14They're just not right.
00:53:16I just know I can do better.
00:53:19The dessert is resting on the shio pastry.
00:53:22And it's really sickening knowing that I've messed this part up.
00:53:27I feel sick.
00:53:28I feel like I'm going to cry.
00:53:36And it's so, like, dense in there.
00:53:38So dense in there.
00:53:38No good.
00:53:39Yeah.
00:53:40Well, we don't have time for another batch of shio.
00:53:48I'm trying to put on a brave face when, in reality, I just want to sit on the floor and
00:53:53cry.
00:53:55I know that I can make an amazing shio pastry.
00:53:59So I have no idea what happened there.
00:54:04Lucy's known for desserts.
00:54:05So as a mum, you want to go, it's okay, it's fine, don't worry, we'll fix it, we'll make it
00:54:10better.
00:54:10And I can't make it better at this point in time.
00:54:14Baking, it's been what I've dedicated my life to.
00:54:17But I love it, so I want to do that forever.
00:54:20I want people to see that I can bake.
00:54:23It's really heartbreaking.
00:54:32After a strong entree in Maine.
00:54:35The shio came out of the oven super flat.
00:54:38So, like, dense in there.
00:54:41Disaster has struck Kristen and Lucy's eclair dessert.
00:54:44No.
00:54:45No way.
00:54:46No, no.
00:54:46They're just not right.
00:54:48The shio pastry has fallen flat.
00:54:53So, mum, I feel like the biggest thing that could have gone wrong with this dessert has actually already gone
00:54:59wrong.
00:54:59We have a graveyard of flat shio pastries.
00:55:05It doesn't look like shio pastry I've done in the past.
00:55:08And I don't know if this is good enough.
00:55:13But we're pivoting.
00:55:16I think we're going to actually grab two shio pastry, two eclairs, and stack one on the bottom and one
00:55:21on the top.
00:55:22Just to get that height.
00:55:24Perfect.
00:55:26At this point, I feel like I need to accept defeat and just use what we have.
00:55:33But it's a bit embarrassing for me.
00:55:37Harrison and Oliver, there's another talent I want to see from you both.
00:55:42Cooking?
00:55:43Yeah.
00:55:43You're cooking next.
00:55:45Oh, yeah!
00:55:46Have you warned your neighbours?
00:55:48Well, we've got to warn the council for them to come and eat.
00:55:51What can we expect?
00:55:53You should expect, really, a bit of Italian-Australian fusion.
00:55:58I have a family cousin who runs a Osteria in the hometown in Italy.
00:56:04Those seasonal menus, that's my goal.
00:56:07Simple done well.
00:56:09Oh, we're there.
00:56:10Home-style cooking done well.
00:56:12Some Australiana, Italiana, I'm not sure, something Iana kind of food.
00:56:16Even if their food is rubbish, at least there's going to be some good drink on the table.
00:56:19Yeah, that's true.
00:56:20And a selection of whiskies.
00:56:22Oh, whiskies, beer, wine, tasting boards.
00:56:25I would like Oliver and Harrison to give the Gatecrusher rep a little bit more of a boost.
00:56:32To want to try and cook by the model of KISS.
00:56:36Keep it simple, stupid.
00:56:36Exactly.
00:56:37Keep it simple, stupid.
00:56:38No, we're doing things that are strong to us that we're confident in and we're excited to share with you
00:56:43guys.
00:56:46I'm going to start getting those plates out too, Lucy.
00:56:51Plating up the dessert.
00:56:53We've decided to stack one on the bottom, put the mousse in and actually put a whole other one on
00:56:59top of that.
00:57:01This way, the eclair is going to have a lot more height than if we'd stuck with one choux pastry,
00:57:09cut that in half and just use that.
00:57:12As a self-taught baker, it's embarrassing for me that I'm having trouble with the choux pastry.
00:57:18And now we have to present something that we know we're not happy with.
00:57:24You've got to give us credit for, like, pivoting.
00:57:28This dessert is going to be delicious.
00:57:30It may not look quite as pretty as we were hoping, but it's going to taste great.
00:57:38Manu?
00:57:39Yep.
00:57:39Colin.
00:57:40Colin?
00:57:41Colin.
00:57:42Colin?
00:57:43Okay, let's go.
00:57:49Maybe they won't know.
00:57:52They'll never know.
00:57:54It's a chocolate one.
00:57:57Dessert is served.
00:58:08It looks great.
00:58:11My dessert is huge.
00:58:12I think I got the biggest eclair at the table.
00:58:17It looks great.
00:58:18It looks fantastic.
00:58:19Yeah.
00:58:19A hundred percent.
00:58:21I just hope that it tastes as good as it looks.
00:58:25You're welcome.
00:58:26Sorry.
00:58:39So for the first time tonight, I think that Lucy and Kristen don't look quite as confident
00:58:43as they have.
00:58:46Whatever I can see on the plate's looking good to me.
00:59:00And the flavours in this dessert might be enough to just overlook the fact that the shoe's not perfect.
00:59:07It's just so heartbreaking thinking about where we sit right now with our entree and main critiques.
00:59:34It's the final course of the night for mother and daughter duo Kristen and Lucy.
00:59:40And after a strong entree in Maine, the shoe pastry for their eclair dessert hasn't risen to the occasion.
00:59:48You can tell something's gone wrong in that kitchen.
00:59:51This is more like two Saviati that's been stacked on top of each other than an actual shoe.
00:59:57The shoe pastry, it is the most important element of this dessert.
01:00:01And knowing that it's not perfect is sickening.
01:00:19Thank you ladies.
01:00:20Take a break till we tell you our final critique.
01:00:25Bon appetit.
01:00:28Just a little kid.
01:00:36Having a big bite of that, everything was working together.
01:00:40It was fluffy, it was creamy, the chocolate was rich but delicious.
01:00:44I am enamoured with this dish.
01:00:47I'll eat another one straight away.
01:00:49No, I'm absolutely, I think it's perfect.
01:00:51That's so yummy.
01:00:59I'm going to make it to be hard.
01:01:08I thought it would be a little bit softer but I feel like the pastry itself is quite dense.
01:01:12Yeah, I agree.
01:01:13I don't think that they've hit the pastry as much as what they were hoping to.
01:01:18It's just going to feel like a shoe pastry.
01:01:22I can't do it.
01:01:23I can't do it.
01:01:23I can't do it.
01:01:24Is it just sweet, en-sweet, en-sweet?
01:01:26I can't do it.
01:01:29I can't do it.
01:01:50I can't do it.
01:01:50I can't do it.
01:01:50You don't get that light cloudiness that you get from a shoe pastry, which is a shame because
01:01:54that filling was delicious.
01:01:57That's actually, I think, the best dessert I've ever had in my life.
01:02:00That's no word of a lie.
01:02:02He's basically just taking the enamel off the plate.
01:02:08This dish is absolutely phenomenal.
01:02:10Maybe it was a little bit dense.
01:02:11I wasn't really getting that.
01:02:15I can't tell you whether it was a perfectly made beautiful eclair because I haven't eaten
01:02:19enough of them, but that was absolutely delicious.
01:02:23Loved everything about it.
01:02:24I'm just really keen to see if they knock us off the chops for tonight.
01:02:33After an impressive three courses, it's now time for the guest teams to critique Kristen
01:02:39and Lucy's dishes and give them a score out of 10.
01:02:44That was the best food of the whole competition.
01:02:47For entree, we had the chili crab with shio pan and lime butter.
01:02:54Delicious.
01:02:54Yeah, it was the first entree that you could eat.
01:02:57I honestly can't really fault it.
01:02:58It was like a bangy dish.
01:03:01That shio pan, which I've never had before, was...
01:03:04That's a high bar dish you've never had before.
01:03:07No fault there at all.
01:03:08I believe it was the best dish so far.
01:03:10I absolutely loved it.
01:03:12And then for Maine, we had the sticky duck with the Asian greens and thousand layer potato.
01:03:17The duck was cooked really nicely.
01:03:19The sauce was great.
01:03:21The flavours were great.
01:03:22The only thing is, I mean, I nearly choked on the fat.
01:03:25Yeah, you did.
01:03:26So that was just rendered out a bit more to make a bit more nice.
01:03:29It's juicier.
01:03:30Duck with the thousand layer.
01:03:32How'd they do it?
01:03:33How'd they do the potato?
01:03:34The stacks.
01:03:35It was beautiful.
01:03:36Dessert.
01:03:37The shio just felt more like two ladyfingers than actual nice shio pastry.
01:03:44Just the flavour, the nuts, the chocolate cream, the chocolate and the bread.
01:03:48I loved it.
01:03:49A couple of people said a few nasty things about it for some reason, but I thought it was perfect.
01:03:53It was still light and fluffy.
01:03:55I enjoyed it.
01:03:56I wanted to eat another one straight away.
01:03:57I'm teetering on a seven.
01:04:00I'm gonna have to go to seven as well.
01:04:02Tonight's been a bit of a rollercoaster.
01:04:04We started all the way up here with the entree, but that eclair was not really an eclair.
01:04:10That really let the night down.
01:04:11So tonight we scored Kristen and Lucy an eight.
01:04:14So what are we gonna give them?
01:04:16I think you can't really go much lower than a nine.
01:04:19I'm sort of on the same page with a nine.
01:04:20The food they put up tonight was exceptional, so the score should reflect that and it does.
01:04:24Yeah, let's go a nine.
01:04:25Yeah, happy with a nine.
01:04:27Cool.
01:04:27Let's lock in a nine.
01:04:28I'm thinking for Kristen and Lucy tonight.
01:04:30We'll give them a ten.
01:04:31Yeah, I agree.
01:04:32Kristen and Lucy definitely deserve a ten tonight.
01:04:33You happy with a ten then?
01:04:34I'm happy with a ten.
01:04:35Let's lock in a nine.
01:04:40Since our first instant restaurant, all we've been saying is we want to cook again.
01:04:45We want to prove ourselves.
01:04:46We want to get a good score.
01:04:48We know we can do it.
01:04:50The dessert is 100% weighing on me and I can't help but think it's a bit of a fail
01:04:55and I'm
01:04:56going to have to deal with the consequences of that.
01:05:06When I said I wanted a score in the 90s at the start of the day, I truly did want
01:05:10it.
01:05:11However, our score does really ride on this dessert and I don't want it to bring us down
01:05:16a peg because of my mistake.
01:05:21Kristen and Lucy, thank you for having us back.
01:05:24You guys wanted redemption.
01:05:27Did you get it?
01:05:31It's time for the scores.
01:05:34The guest teams have given you a combined score of 43 out of 50.
01:05:44Ooh la la, I would say.
01:05:47Oh my God.
01:05:49Oh my God.
01:05:50Wow.
01:05:51No other team has gotten a guest score in the 40s.
01:05:55Everything didn't go perfectly, but it went pretty damn well.
01:05:59And now it's our turn.
01:06:00We'll score each dish out of 10.
01:06:03Your entree of chili crab with shiopan and lime butter.
01:06:08This was a lesson in gorgeous food.
01:06:13Beautiful flavours.
01:06:15Light bread, right amount of chili.
01:06:18The butter with the little specks of lime.
01:06:20I think it was just a great start of the night.
01:06:25The shiopan was perfect.
01:06:30Soaked all those juices of this beautiful crab sauce.
01:06:34I don't need to add any more.
01:06:38Loved it.
01:06:40I would eat it all day.
01:06:42It's a grand final dish.
01:06:47It's a 10!
01:06:53This guy I'm giving you is also a 10.
01:06:58Go on, girls.
01:07:06I did think we had a chance of getting a 10 but to get two it's fantastic that is for
01:07:16main course
01:07:17sticky duck with asian green and a thousand layer potato it was beautifully cooked nice
01:07:24and pink nice and tender and juicy the only thing I would have changed is I would have sliced the
01:07:30duck
01:07:30thinner just so you don't have such a big chunk of fat on top of the meat actually the potatoes
01:07:36to
01:07:37get it done in that amount of time without falling apart that is a feat in itself they
01:07:41were crispy they were there to do a job the sauce was punchy strong and delicious I just would have
01:07:47liked a little bit more of that rice wine vinegar just to loosen it a little bit but overall the
01:07:53duck was pink it was cooked really well full of flavors full of textures for your main course
01:07:58tonight I score you an eight to the score I'm giving you for your main course isn't it
01:08:09we got such good critiques for two of our courses but the dessert is what I'm worried about I'm a
01:08:17bit
01:08:17nervous for dessert chocolate honey amaretto eclair I really did like the flavors the topping for me
01:08:26sort of made the dish for me the crunch the salt the layers worked so well the chocolate over the
01:08:34top
01:08:35it looked it looked really amazing it looked like it belonged into a fine pastry shop in Paris I'd say
01:08:43big question is why did you decide to put two shoes on top of each other versus splitting one in
01:08:51half the
01:08:52problem with this is suddenly there was more shoe that it was filling and the the texture is a little
01:09:00too
01:09:00heavy but the rest of it was delicious so the scrum giving you for your dessert is a seven
01:09:11it was just a shame that eclair didn't form properly in the oven it's more of like a sponge finger
01:09:19so for
01:09:20your dessert tonight I score you the six this is actually a big relief I can't do the maths I
01:09:28can't
01:09:28I can't work out what we've gone so far Kristen and Lucy that gives you a grand total score of
01:09:3592
01:09:42you're gonna need some oxygen you're that high up in the 90s after our last score of 72 you could
01:09:49not
01:09:49have more redemption than that you did so well I can't believe it I'm craving for profiteria no no
01:09:57no no shoe pastry you should be very proud of that score and watch out everybody else I think they
01:10:06absolutely deserve the 92 if we were going to try and do better than tonight's team it would be a
01:10:10lot
01:10:10of effort a lot of practice but I feel like we can do it
01:10:17Kristen and Lucy have scored 92 placing them at the top of the leaderboard there are four more
01:10:24teams to cook in round two Arisen and Oliver you're cooking for us next can you put some beers on
01:10:32the ice
01:10:32for first sure can beautiful Sydney the weather's hot it's let's go looking forward to having you
01:10:38all absolutely all right thank you very much thank you I'm inspired I'm ready to go the fire is lit
01:10:50the bar is set thank you we're going to get in there and give it all we've got
01:11:01next time we're in Sydney with our second gatecrasher team Harrison and Oliver they look like extras in a
01:11:09Tarantino movie set in the 70s I just need to watch out it's an instant restaurant straight from the
01:11:18heart I always think about my grandparents when I make this dish oh that's coming along really good
01:11:25this is a dish that I made with my nono for the first time when I was younger all right
01:11:29let's do
01:11:30this putting it all on the line for their family favorites I'm just making sure that everyone loves
01:11:37food I'm glad to see this passion I really hope that nono nono would be proud of me today
01:11:46but will their beloved recipes prove a winner or end in home-cooked heartbreak what do you want me to
01:11:54say put me out of misery something you didn't like it