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00:00:02Previously...
00:00:03Oh my God, this is good!
00:00:06OG's mother and daughter, Kristen and Lucy, showed the competition how it's done.
00:00:13It's a 10!
00:00:1410!
00:00:14A grand total score of...
00:00:1692.
00:00:18Watch out, everybody else.
00:00:23Tonight, we're in Sydney, with our second gatecrasher team, Harrison and Oliver.
00:00:28They look like extras in a Tarantino movie set in the 70s.
00:00:32OG's need to watch out.
00:00:35It's an instant restaurant, straight from the heart.
00:00:41I always think about my grandparents when I make this dish.
00:00:44Oh, that's coming along really good.
00:00:46This is a dish that I made with my nonna for the first time when I was younger.
00:00:50Alright, mate.
00:00:50Let's do this.
00:00:51Putting it all on the line for their family favourites.
00:00:56Just making sure that everyone loves food.
00:01:00I'm glad to see this passion.
00:01:03I really hope that Nonna would be proud of me today.
00:01:07But, will their beloved recipes prove a winner or end in home-cooked heartbreak?
00:01:14What do you want me to say?
00:01:15Put me out of my misery, tell me you didn't like it.
00:01:24I take my whiskey in.
00:01:29My coffee's black and my bed is three.
00:01:33Tonight, we're in the hipster heartland of Sydney's inner west.
00:01:38Alright.
00:01:39La la la la la la la.
00:01:41Where Harrison is making his best mate Oliver a coffee.
00:01:46My coffee's black and my bed is three.
00:01:50Morning Glory.
00:01:52Lovely kimono.
00:01:54I try my best.
00:01:54So tonight, we can finally show off what we came here to do.
00:01:58Coffee?
00:01:58Cheers big ears.
00:02:00I'd be so happy to show everyone around that table.
00:02:03Especially the judges that we're not here just to muck around.
00:02:06We are some serious competition.
00:02:08Sheridan and Ted, 69.
00:02:10That's the score to beat.
00:02:11Kristen and Lucy got 92.
00:02:13I'm hoping we can slip into the 80s today.
00:02:16I think the advantage that Oliver and I have is we work really well as a team.
00:02:19We know how to trust one another and we also support one another when it comes to cooking
00:02:24and life in general.
00:02:25Shall we get this show on the road?
00:02:26Are you ready?
00:02:27Always ready.
00:02:29Let's go.
00:02:32Happily caffeinated, Harrison and Oliver now have five hours to shop for ingredients,
00:02:38set up their instant restaurant and prep their dishes before the guests arrive.
00:02:43Oopla!
00:02:49Oh man, I feel like I want to spew my guts out.
00:02:53We're actually going to have to cook for Colin Manu.
00:02:56We are doing it.
00:02:57This is exciting.
00:02:58I'm excited for today.
00:02:59Tonight, we've got Harrison and Oliver cooking and they've kept their cards really close to
00:03:03their chests.
00:03:04Most of what I know about them is that they wear funny clothes.
00:03:06I've actually never felt less threatened in my entire life by these gate crashes.
00:03:10I'm pretty sure they're going home.
00:03:13No one really thinks of us as a threat much, do they?
00:03:16Everyone sort of just sees us.
00:03:17They're two guys, like one attractive, one, you know, ridiculous.
00:03:23Oliver and Harrison like to come in and make a bit of a statement with themselves.
00:03:28They've got more of a quirky, laid back, hipster vibe.
00:03:34You get the trolley.
00:03:34I sure will.
00:03:35They look like extras in a Tarantino movie set in the 70s.
00:03:38Get down, get down, get down, get down, get down, get down, get down, get down, get down, get down.
00:03:48But I don't know if that energy, that quirkiness is going to translate into getting the work done in the
00:03:54kitchen.
00:03:54All right, lemons.
00:03:55Yeah, we need those for the entree and main.
00:03:58Oh, odd bunch, just like us.
00:04:00As usual, I'll push the trolley.
00:04:02Cast sugar.
00:04:03All right, where's that?
00:04:04Let's check the Woolies out.
00:04:05All right.
00:04:06Cast sugar.
00:04:07Maybe not best to give the visually impaired person the trolley for today.
00:04:11Tracker says it should be around here.
00:04:15All right.
00:04:16Oh, there it is.
00:04:17Yeah, we don't need any casualties before we get to the kitchen.
00:04:21All right, so we need flour for the pasta.
00:04:24Oh, I get that double zero.
00:04:25That's strong flour.
00:04:27My family is all from Italy.
00:04:29Let's boogie.
00:04:30Awesome.
00:04:31So tonight, we hope to encapsulate the two worlds of the Australian heritage and the Italian background.
00:04:37All right.
00:04:38We need some butter.
00:04:40Let's get those.
00:04:41Two just in case.
00:04:42Now get me three.
00:04:43For the entree, we're going to be making Venetian liver and onion ravioli.
00:04:47You never have enough butter.
00:04:50Venetian liver and onion, it's an Italian recipe of liver and caramel as onion together.
00:04:56It's very simple and very delicious, but obviously trying to modernize it and add this to a ravioli,
00:05:03which could make it very complicated.
00:05:05And is there a source with this dish to bring it all together?
00:05:09Let me get the door for you, sir.
00:05:10Thank you so much.
00:05:12Ciao.
00:05:13How are you doing?
00:05:14Absolutely fantastic.
00:05:15All right.
00:05:15First things first, I'm definitely going to get some of this, the Nduja Calabrese.
00:05:20Give me four packs of those.
00:05:21For me, we're going to be making Nduja stuffed squid with polenta bianca.
00:05:27Nduja is a spicy sausage mix stuffed inside that squid tube.
00:05:31It's sitting in that sauce and then a beautiful cream polenta.
00:05:35I love the sound of this dish.
00:05:36I'm a little surprised actually because I don't know what to expect from Aris and Oliver,
00:05:41but there's a little bit of work here.
00:05:44You know, it could be either done really, really well and be very surprised,
00:05:47or they might not be able to deliver.
00:05:50Let's do it.
00:05:54Currently on the leaderboard, we are second.
00:05:56Dead last.
00:05:57Second.
00:05:58Wonderful news.
00:05:59Shopping done.
00:06:00We're heading home.
00:06:01So, there's obviously a part of us that wants them to score below us.
00:06:04Like, we don't want to go home.
00:06:05But you don't really know with these guys, they could bring out anything.
00:06:10Shopping done.
00:06:11Harrison and Oliver now have just under four hours before their guests arrive to experience
00:06:17a night of hospitality delivered in Harrison and Oliver's eclectic style.
00:06:23All right, let's do this.
00:06:25Oh, they're so excited.
00:06:26I hope they have a great night.
00:06:28Now, the vibe for tonight is really, you know, it's a home-style trattatoria, yeah?
00:06:34Trattatoria.
00:06:35My bad.
00:06:36Excuse me.
00:06:36Ah, look you lad.
00:06:38Our instant restaurant is called Bloody Bellissimo.
00:06:40For those that don't know any Italian, that means bloody beautiful.
00:06:46And the eccentric nature of ourselves really reflects in our restaurant tonight.
00:06:51Pretty much everything that's been found on the side of the street.
00:06:55I want them to come in and feel like they're at their grandma's house.
00:06:58Like, old, mid-century, that Australian meets Italian.
00:07:03I don't think so.
00:07:04It should be very much like us.
00:07:06Completely about the eclectic and interesting.
00:07:09My strategy so far for us is to slip under the radar.
00:07:12I really hope that our game plan works because I believe that we have what it takes to win this
00:07:18competition.
00:07:19It'd be really refreshing to see the gatecrashers win this competition.
00:07:22If any of the gatecrashers have a chance, why can't it be us?
00:07:25And I think the dream after winning this competition would be opening up a little small bar with some small
00:07:30plates.
00:07:31And that would just be an amazing opportunity for the both of us.
00:07:34Beautiful
00:07:35Thank you so much
00:07:46Oh, my boy! Let's go cook.
00:07:51Let's do it. Oh my god! The aprons!
00:07:55This.
00:07:56Mate.
00:07:58Can you tie me up?
00:07:59Of course.
00:08:00Please, please, please, please.
00:08:02It feels really nice putting on these MKR aprons.
00:08:05This is the moment I've been dreaming of.
00:08:07Oh, it feels so surreal.
00:08:09Mate, it's actually happening.
00:08:12But pressure's on.
00:08:13We're going to make sure that we cook some good food
00:08:14so these teams eat their words.
00:08:17Let's do it.
00:08:20Let's do it.
00:08:21Alright, game plan is we're going to make sure
00:08:23all of our prep is done early
00:08:25and the first thing we've got to get cracking on is dessert.
00:08:28So, I'm starting on separating the eggs
00:08:30for the whites for the pavlova.
00:08:32For dessert, we are serving chocolate pavlova
00:08:34with espresso cream and raspberries.
00:08:36I'm just going to get that going there like that.
00:08:39I mean, the secret of the pavlova, as you know,
00:08:41is just crispy on the outside
00:08:42and gooey and soft in the middle.
00:08:45But for me, the concern of this dessert
00:08:47is overcooked meringue.
00:08:50I know everyone's probably had a pavlova sometime in their life,
00:08:53but do you think anyone's ever had many chocolate pavlovas, Oliver?
00:08:56I venture to say not many.
00:08:58I mean, especially not yours.
00:08:59And what everyone's going to love about this dessert
00:09:01is the chocolate element.
00:09:03It's not really seen in pavlovas.
00:09:04It's something a little bit different.
00:09:05Mum and I used to make this every other Christmas, you know?
00:09:08Now, I think she was also just sucking up to me
00:09:10because I didn't like the traditional pav.
00:09:13Couldn't stand all those kiwi fruits and passion fruit on there.
00:09:17I just wanted some good choccy.
00:09:19This dish I make annually with my mum,
00:09:21and when mum decided to start making this
00:09:23and I could help out, it was really special.
00:09:26All right, so we need to get these in the oven for about an hour.
00:09:29Yeah.
00:09:30And then they're going to cool completely in the oven.
00:09:32Meringue is one of those funny things.
00:09:34If you undercook it, you're just going to have marshmallow.
00:09:36If you overcook it, it could collapse the meringue
00:09:38and make a disgusting pavlova.
00:09:41All right, so as I'm just cleaning the squid fully,
00:09:44the first thing I start doing in the kitchen is the squid.
00:09:46It's amazing.
00:09:47I feel like, as a minimum, the squid needs to be braising
00:09:50for at least two hours,
00:09:51so that squid is perfectly tender enough to serve.
00:09:54Mmm.
00:09:54I always think about my grandparents when I make this dish.
00:09:57This is a dish that I made countless times.
00:09:59I learned how to cook it with my nauna for the first time
00:10:01when I was younger.
00:10:02This dish, every Good Friday,
00:10:05like my dad, my brother, and I
00:10:06will either do it together or we do it in our own homes.
00:10:09It's just something we just to keep the dish alive.
00:10:12I was incredibly close to my grandparents,
00:10:15but even ever since my nauna has passed away,
00:10:17I continue to make it every single year on Good Friday.
00:10:21I just hope that I can do them proud.
00:10:25All right, Oliver.
00:10:2650 minutes left.
00:10:27We're starting on pasta dough for entrees
00:10:29and I'm sautéing some garlic,
00:10:31getting the sauce going for our main,
00:10:33which is the stuffed Nduja Squid.
00:10:36I'm feeling very good about tonight, Oliver.
00:10:39Are you still feeling good?
00:10:40Yep.
00:10:41I was expecting for the nerves to create a few more mishaps,
00:10:44but it's feeling like just an average cook-up
00:10:47with our mates coming over.
00:10:49The other one has...
00:10:50I reckon...
00:10:51Let's save a bit of the wine for a glass.
00:10:53All the hard work's paying off so far.
00:10:55We've got the sauce on the stove for the main,
00:10:58dough's resting for the entree
00:10:59and the meringues are in the oven for the dessert.
00:11:02I think we're at a really good spot
00:11:04to maybe just have a quick drink.
00:11:05Should we pour ourselves a glass?
00:11:06We should.
00:11:07We've earned it.
00:11:08I'll cheers to that.
00:11:09Let's do it.
00:11:15So tonight we have a second Gatecrusher team.
00:11:20Sheridan and Ted, our other Gatecrushers,
00:11:22have put up a pretty decent fight.
00:11:24So I'm really excited to see what the boys bring tonight.
00:11:27Yeah, me too.
00:11:27OGs need to watch out.
00:11:29Simon and I aren't getting eliminated
00:11:31at the end of this round.
00:11:32I'm certain of it.
00:11:33It's about to go down.
00:11:35It's going to be a Gatecrusher
00:11:36and I don't really care who.
00:11:38This competition is not for the faint-hearted.
00:11:40It's about to go down.
00:11:42Hey!
00:11:43How are you going?
00:11:44How are we?
00:11:45Very well.
00:11:45How are you?
00:11:46Hello.
00:11:48It's about to go down.
00:11:52Oh no.
00:11:53They're here?
00:11:55They're here.
00:12:01Oh my gosh.
00:12:03Come on in.
00:12:04Good to see you, Greg.
00:12:05Good to see you.
00:12:06Good to see you, mate.
00:12:07Oh my God.
00:12:08How are you?
00:12:09Lovely to see you.
00:12:10The way that Harrison and Oliver have greeted us tonight,
00:12:13they seem like it's smooth sailing back there.
00:12:15Get in there.
00:12:16Let's get hungry.
00:12:17But you know, there was a few other teams that thought that too,
00:12:19so never count your chickens before they're hatched, they say.
00:12:22Yes, that is the one.
00:12:23Okay.
00:12:24All right.
00:12:25Oh!
00:12:26Come on in.
00:12:28That right.
00:12:29Bloody bliss.
00:12:29Bloody bliss.
00:12:31All right.
00:12:32Harrison and Oliver is a restaurant tonight.
00:12:34So cool.
00:12:35Beautiful.
00:12:36I love all this retro kind of furniture.
00:12:39This is beautiful.
00:12:40It's amazing.
00:12:41Harrison and Oliver are kind of like misfits,
00:12:43and so, you know, you've got all these eclectic sort of random things around the room.
00:12:47This is very Italiano, isn't it?
00:12:49Yes, isn't it?
00:12:50And based on the looks of this instant restaurant,
00:12:52I think we're going to get a fair bit of Italian food.
00:12:55Welcome, everybody, to our instant restaurant, Bloody Bellissimo.
00:12:58So, you might be able to pick up a bit of a vibe going on here.
00:13:01It's supposed to remind you of a home-style Trattatoria.
00:13:05Trattatoria.
00:13:06My bad.
00:13:08The restaurant's pretty eclectic.
00:13:09Most of what you see around you and what you're sitting on
00:13:11was found on the side of the road.
00:13:12Oh, my God.
00:13:14Whoa.
00:13:15Love it.
00:13:15Right up your alley.
00:13:16I love it.
00:13:17Mum loves a little roadside pickup.
00:13:19I love a roadside pickup.
00:13:20Both my bedside tables from the roadside.
00:13:22I hope you're prepared for a good feed.
00:13:24Hope you're hungry.
00:13:25We can see you very soon.
00:13:27I'm super excited.
00:13:28I think the boys can actually talk.
00:13:30Little silent assassins, maybe.
00:13:31Yes, definitely.
00:13:33How do we think the dynamic's going to play out in the kitchen?
00:13:36They look pretty calm, I'd say.
00:13:37They look confident.
00:13:38Yes.
00:13:39But, like, if that kitchen does get stressful, I hope that their relationship is strong enough
00:13:45to be able to pull themselves out of the hole that they've dug.
00:13:49Yeah.
00:13:49I think they've got this, like, sort of hipster, casual vibe, have a sip of beer, cook some
00:13:56food, and they probably cook really well together in that environment.
00:14:00Yeah.
00:14:00But this is a very different environment.
00:14:02The kitchen is hard for your instant restaurant, and I think for it to work well, you have
00:14:08to have a really equal partnership.
00:14:10Right.
00:14:10And I'm not sure that's what they have from a culinary point of view.
00:14:15All right.
00:14:16Time to roll out some of the ravioli.
00:14:20Ventre?
00:14:20Venetian liver, or in Italian, fegatolla veneziana, is one of my favourite dishes.
00:14:25It's something that I've cooked multiple times with my dad.
00:14:27But cooking some of these Italian dishes puts a lot of expectation and pressure on me.
00:14:33All right.
00:14:33Now, when it comes to this dough, what are we looking for tonight, Oliver?
00:14:38Well, look.
00:14:39We're looking for soft, uniform, and smooth shit.
00:14:44Shit.
00:14:44It's a bit sticky?
00:14:46We're starting to peel back the cling wrap, and...
00:14:49It's sticking.
00:14:50It's...
00:14:51It's sticking.
00:14:51It's sticking everywhere.
00:14:53Oh.
00:14:54That's not good.
00:14:55If anybody has a bit of plastic in their food, it's just...
00:14:58We've got to get booted off.
00:15:00No, mate.
00:15:01Is it a bit of a disaster?
00:15:03Baby.
00:15:05My heart is in my throat.
00:15:07If we have to start again, we may not even have ravioli at all.
00:15:11No, mate.
00:15:12This is gonna...
00:15:13This could be...
00:15:13Oh, shit.
00:15:17Coming up...
00:15:19I think that maybe they might need a behaviour management plan.
00:15:23The judges serve up a new accolade.
00:15:26I'll give you a medal at the end of the conference.
00:15:28Perfect!
00:15:31I'll put that on my tombstone.
00:15:33While Harrison and Oliver serve up...
00:15:36This has been a nerve-wracking dish.
00:15:38...some family favourites.
00:15:40I hope that people can see that this dish represents the connection that I had and still have with my
00:15:46normal life.
00:15:47Do you think you've earned your family pride with this?
00:15:49Will it be a night of triumph or tears?
00:16:00In Sydney, at Bloody Bellissimo, Harrison and Oliver's guests are settling in for a bloody good time.
00:16:08Cheers!
00:16:09It is!
00:16:09But in the kitchen, the best mates are tangled in a sticky situation with their ravioli entree.
00:16:17No, mate.
00:16:18This is gonna...
00:16:19This could be...
00:16:19Oh, shit.
00:16:20So this dish is something that I've cooked multiple times to my dad.
00:16:23And even with my Italian family, I really cannot afford to stuff this pasta up.
00:16:28That's not good.
00:16:29If anybody has a bit of plastic in their food, it's just...
00:16:32We've gotta get booted off.
00:16:34Hold on.
00:16:34If I could get as much of it out of it, see if I can re-roll it, and see
00:16:38if we can possibly salvage this.
00:16:39We've gotta get all this cling wrap off, and it could come good.
00:16:45We don't want any leftover plastic in it, Oliver.
00:16:47No, no.
00:16:47That's why I'm just...
00:16:48Cool.
00:16:52Done.
00:16:52There you go.
00:16:53Let's do a quick test.
00:16:54If we can roll it through the pasta machine, and it's not too sticky, then we can maybe salvage this
00:16:59whole batch.
00:17:00Moment of truth.
00:17:07Feeding pasta to the machine.
00:17:09I'm saying to myself, I think it can work.
00:17:11I think it can work.
00:17:12Oh, it's okay!
00:17:14It might...
00:17:15I think we can save this, Ollie.
00:17:19Snatched it from the jaws of defeat.
00:17:21It's stretching out.
00:17:23It's coming thin.
00:17:24We've made pasta.
00:17:34It's coming thin.
00:17:35It's coming to go, right.
00:17:37It's coming with you.
00:17:38It's coming to go, right, right, right, right.
00:17:42It's coming to go, right, right.
00:17:44It's coming to go, right, right, right.
00:17:45Yeah.
00:17:46Oh, right.
00:17:47Oh, my God, no.
00:17:48Haz, can you go?
00:17:49I don't want to go out there.
00:17:50Can you go out by your...
00:17:50No, please you have to come with me, please.
00:17:52I can't face them by myself.
00:17:53I can't face them by myself.
00:17:54We're saying hello.
00:17:55Come on.
00:17:56Alright.
00:17:57Gentlemen, hey gays, how are we going?
00:17:59Thank you so much.
00:18:00How are you doing, Harrison?
00:18:01The judges, they're looking sharp tonight.
00:18:03As always, it's to be expected.
00:18:05How are we?
00:18:05Looking well?
00:18:06Looking well?
00:18:07Let's go, let's go.
00:18:08Honestly, tonight, I think they might even look better than we do.
00:18:12Fait le bonsoir.
00:18:16Oh, look at this.
00:18:17Beautiful chairs.
00:18:19Oh, wow, wow, wow.
00:18:20Very comfortable.
00:18:21Please, there goes a quiet night.
00:18:25Welcome, Colin Manu, to our instant restaurant, Bloody Bellissimo.
00:18:29Our aim tonight was to kind of embrace and combine the Australian heritage with the Italian background and hospitality.
00:18:36So, if you'd like to turn the menus over.
00:18:39For entree, we have Venetian liver and onion ravioli.
00:18:43I love ravioli.
00:18:45I love ravioli.
00:18:45And you know that liver isn't something I'd go for, but in a ravioli, it's all kind of minced together.
00:18:50For mains, we have indoo your stuffed squid with polenta Bianca.
00:18:54I've got to be honest here, the stuffed squid has caught my eye.
00:18:57And it's got a little nausea.
00:18:58Yeah.
00:18:59Nindoo, sorry.
00:19:00Nindoo-ya.
00:19:00Nindoo-ya.
00:19:01Nindoo-ya like this?
00:19:03Yeah.
00:19:03I love it.
00:19:04Nindoo.
00:19:06And for dessert, we have chocolate pavlova with espresso cream and raspberries.
00:19:12All right.
00:19:13Interesting menu.
00:19:15Are these family favourites?
00:19:17Family favourites, a few twists.
00:19:19Yeah.
00:19:20We know there's critiques at the table, but we're the biggest critiques of ourselves.
00:19:22And we want to do ourselves proud and our families proud of the food that we put up for tonight.
00:19:28Tonight, we want to show everybody at the table and our families what cooking means to us.
00:19:32So, deliver.
00:19:34Literally, deliver.
00:19:36It's not proof that we can cook.
00:19:38Mm-hmm.
00:19:40All right.
00:19:41Christine coming back from 92.
00:19:44Well done.
00:19:45Yeah.
00:19:45Yeah.
00:19:45Good job.
00:19:47How do you feel?
00:19:48It must be good sitting here.
00:19:49It's lovely.
00:19:51I love that.
00:19:52It's lovely.
00:19:54It's lovely to be able to have dinner with everyone for the next instant restaurants and
00:19:58know that we're not going home.
00:20:02Now, with this new confidence of yours, looking at this menu, do you think they can get more
00:20:06than 92?
00:20:08No.
00:20:11That's confident.
00:20:12And why not?
00:20:14Unless there's, like, more elements in the dishes than are on the menu, I don't think it's
00:20:19that complex.
00:20:20Do you think this menu can beat Sheridan and Ted's menu?
00:20:25Yes.
00:20:25I do.
00:20:27This has the potential to beat what was actually put on the plate at Sheridan and Ted's.
00:20:31At this stage, the position that we have in the leaderboard is exactly where we don't
00:20:35want to be.
00:20:35We are very, very nervous that we're going to be going home, but I'm actually not sure
00:20:41if Harrison and Oliver can handle the pressure in the kitchen, and that's my one concern for
00:20:45them.
00:20:47Look, as I know we're doubling up a bit on poor Sheridan and Ted, who did the chicken
00:20:54liver parfait for them entrees.
00:20:56Do you think anyone's going to make a comment about that?
00:20:58I think they'll try to compare us, but this has got to be completely different.
00:21:03It's going to be in the ravioli.
00:21:04It's going to be cute.
00:21:05It's going to be kitsch.
00:21:06And this is really going to shine.
00:21:09We've already had liver with Sheridan and Ted's parfait, and we've already seen that
00:21:13it can be so polarising to everyone at the table.
00:21:16But ravioli is so much more, like, approachable.
00:21:19That's why I like this liver dish.
00:21:21All right, Harrison, I'm working on the filling for the ravioli at the moment.
00:21:25I've just set it down the ovens for a bit.
00:21:27I've added the livers that I'm searing off with a lot of salt and pepper.
00:21:33As long as everyone eats it, I'll be happy.
00:21:35I think we're going to be the liver dish to talk about.
00:21:39So, let's talk about the entree.
00:21:41Venetian liver and onion ravioli.
00:21:43We had the liver parfait, and now we've got a liver ravioli.
00:21:46I've never eaten a liver ravioli.
00:21:49The ravioli is interesting.
00:21:51I'm excited to see how it comes out.
00:21:54Are you a liver fan?
00:21:55When mum made liver, I did really enjoy her parfait, so I'm hoping that the ravioli has
00:22:00the same effect.
00:22:01You'd want a sauce that you can taste all the stuff inside the ravioli.
00:22:04You don't want to take away from it.
00:22:05So, I think something light, something that easily goes with that.
00:22:09Angus, do you think the liver and onion filling could be dry like a sausage roll smash?
00:22:15Oh, oh.
00:22:17Oh, bitch.
00:22:18Look, look, it could be.
00:22:20I mean, these guys are kind of like our mirrors, but they're like the worst versions of us.
00:22:23It might be really dry.
00:22:25So, is there a rivalry there?
00:22:26No, no.
00:22:27There's not really a rivalry, but I would be sad to lose to them, that's for sure.
00:22:31I think we can certainly beat Harrison and Oliver.
00:22:33They're like rip-off, reject shop, bargain bin, Angus and Simon.
00:22:37Alicia, what are you expecting?
00:22:39Are you excited?
00:22:40Yeah, I'm very excited for the liver.
00:22:42I don't know the Venetian part.
00:22:44For me, that's just reading Venetian blinds.
00:22:45I don't know where that goes at all.
00:22:47I'd say it's a Venetian recipe.
00:22:51That's me.
00:22:52I'll take it.
00:22:54Sheridan, you were a bit shell-shocked the other night.
00:22:57You sort of built yourself up tonight to get ready for this.
00:23:00I don't think you can get used to it.
00:23:02It was very, very loud.
00:23:03I've not experienced people that were so loud.
00:23:07But they're so quiet.
00:23:08What are you talking about?
00:23:11Alicia Nian definitely owe me a new eardrum, at least in my left ear.
00:23:16Because that thing is still ringing.
00:23:18If they were in your classroom, how would that go?
00:23:22A lot of detentions, I reckon.
00:23:25If we don't do detention, I think that maybe they might need a behaviour management plan.
00:23:29Would we stick to it?
00:23:30No.
00:23:31Absolutely not.
00:23:32It would be written over and over and over and over again.
00:23:35Whoa, whoa, whoa, whoa, whoa.
00:23:36I think Alicia and Deanne would send Sheridan to early retirement.
00:23:41I don't think that they would take that behaviour management plan too well.
00:23:45She might be on stress leave, pretty quickly.
00:23:48Out of 16 years of doing this, you are 100% the loudest we've ever had.
00:23:54Perfect.
00:23:56I'll give you a medal at the end of the comp, just for that.
00:24:00Oh, I'll hold you to that.
00:24:01Yeah, I will.
00:24:01The loudest in 16 years.
00:24:03So even if we don't win MKR, we're definitely walking away with our own medal.
00:24:08And I'm happy to take that.
00:24:11You know what that is?
00:24:12That's one that nobody else has ever gotten.
00:24:15Yeah.
00:24:15I'll put that on my tombstone.
00:24:21Haz, how confident do you think you are at filling the ravioli?
00:24:24I can fill a few ravioli.
00:24:26What, do you want to start pointing?
00:24:27I'm going to start getting the sauce ready.
00:24:28The kitchen is humming, everything's on, four burners going, oven's full.
00:24:34We've got the big pot of squid that's braising on one.
00:24:37Harrison's getting these ravioli made.
00:24:39And to go with the ravioli, I'm making a prosciutto and saffron sauce.
00:24:43And they say men can't multitask.
00:24:45Now I've got the heat low.
00:24:47I'll start whisking in butter and I'll start adding in some of the saffron.
00:24:52All right, so we're going to boil these ravioli in batches.
00:24:55We need about five ravioli per person.
00:24:57There's 12 sitting out there.
00:24:59We're going to need 60 ravioli.
00:25:01Yep.
00:25:01I've made ravioli multiple times, but I've never had to make 60 ravioli in one go.
00:25:06All right, I'm going to start boiling.
00:25:08How are we looking?
00:25:08You want me to come over with a few bowls?
00:25:10Yep.
00:25:11These ravioli will only take two minutes to boil in the water.
00:25:14And we've got to make sure that these ravioli don't thirst.
00:25:18Be good to me.
00:25:19Be good to me.
00:25:21Bless you, my son.
00:25:22Ready for me?
00:25:23Yes.
00:25:24No breakers just so far.
00:25:26Oh, they're looking good, Oliver.
00:25:28I'm just trying to be slow because I don't want to pop.
00:25:31Don't want to burst them.
00:25:32None of them are splitting.
00:25:33None of them are bursting.
00:25:34They're staying intact.
00:25:36Lovely jabbly.
00:25:38The only thing I'm worried about is that Prosecco sauce.
00:25:42Come on, taste it.
00:25:43I'm coming up here.
00:25:45Yeah, fridge.
00:25:47That sauce tastes very acidic.
00:25:50There's a lot of the Prosecco flavor, but unfortunately, we do not have enough time to reduce it anymore.
00:25:54Okay, let's get styling.
00:25:58We've got a plate up.
00:25:59And I'm beginning to panic.
00:26:01Oliver, this is our first dish that we're taking out in this competition.
00:26:04How are you feeling?
00:26:05Hey, I am a bucket of bolts.
00:26:07This has been a nerve-wracking dish.
00:26:09These ravioli look more rustic than some of the other dishes that we've had in this competition.
00:26:13But at this point in time, I just want them to taste good.
00:26:17I just hope that some of my relatives really approve of the pasta.
00:26:22Hey, well done.
00:26:23We'll do the action later.
00:26:25Okay.
00:26:26Uh, this one for...
00:26:28These two.
00:26:28These two?
00:26:29Yeah.
00:26:29This one for Colin?
00:26:30Yeah, this one for me.
00:26:31Let's do it.
00:26:42Entree is served.
00:26:47Thank you very much.
00:26:59The entree looks really nice.
00:27:02But you can tell that they're just nervous.
00:27:06I can see Oliver's hands shaking.
00:27:10Seeing the nerves just oozing off of them tells me that their cook maybe didn't go to plan.
00:27:16How you going, Oliver?
00:27:17How you holding up?
00:27:19Uh, fine.
00:27:21It's on the plate.
00:27:23Have you tried your food?
00:27:25Yes, I have.
00:27:26I would have liked to have had that sauce be thicker had not quite as acidic.
00:27:31It's not quite how I imagine this dish to turn out.
00:27:35All right.
00:27:35All right.
00:27:44Making my family proud of this pasta has been so much to me.
00:27:47It's something that I really, really need to do.
00:27:49And I am shitting bricks.
00:27:55Oliver, are you okay?
00:28:00There it is.
00:28:01Yep.
00:28:02Um, yeah, just making sure that everyone loves food would really mean a lot.
00:28:19In Sydney, emotions are high.
00:28:23Oliver, are you okay?
00:28:26There it is.
00:28:28Yep.
00:28:28Best mates, Harrison and Oliver, have delivered their first course of the night.
00:28:34Venetian liver and onion ravioli.
00:28:45Are you guys happy with what you served?
00:28:49Uh, I mean, it could look a bit more beautiful, but then again, so can I.
00:28:54He's his own worst critic.
00:28:56Are you putting pressure on him or is he?
00:28:58Oh, no, I'm, I'm a support dog.
00:29:00I'm right here for him.
00:29:02He is my, he is my support golden retriever.
00:29:05I love it.
00:29:06It looks like one.
00:29:08All right, thank you.
00:29:10Thank you very much.
00:29:11Thanks, boys.
00:29:12Bon appetit.
00:29:18Tasting this entree, the middle of the ravioli, that liver onion mix is beautiful, but there's
00:29:25something very sour in the sauce.
00:29:32Once again, Zoe's not eating the food.
00:29:37Oh, surprise, surprise.
00:29:39It's a bit odd, but you can't eat the food and you are here.
00:29:44It's like, um, the sauce is like way too sour for my palate, but I do find that with the
00:29:52filling, it does balance it out a little bit.
00:29:55So obviously we're a little bit of a liver off liver parfait or liver ravioli.
00:30:01I would say that collectively Sheridan and Ted's flavors worked better together.
00:30:07Sheridan, do you prefer your entree?
00:30:09I prefer my entree because it's course I do.
00:30:12I feel like our bread was delicious and our parfait, under salted, but it was delicious.
00:30:18All right, Deanne.
00:30:20If you're going to ask me, obviously parfait and liver is not really my thing, but I absolutely
00:30:25love that.
00:30:26I think they absolutely nailed it.
00:30:28Would I order that at an Italian restaurant now?
00:30:30Yes.
00:30:31Oh my God.
00:30:32This Andre, it's delicious.
00:30:34Yeah.
00:30:35This is definitely not looking good for Sheridan's head.
00:30:40Simon.
00:30:41This is not the way I love ravioli.
00:30:45I kind of wanted each of the ravioli to be super silky, but one of mine was a little dry.
00:30:53And who's ahead for you?
00:30:57I think that Harrison and Oliver are just slightly ahead.
00:31:07Harrison and Oliver, for entree, you give us Venetian liver and onion ravioli.
00:31:13Now, when I hear Venetian liver and onion, for me, it sounds delicious because I love the caramelization
00:31:22of the livers, but I also love the caramelization of the onion, but that don't have that flavor
00:31:32in the ravioli.
00:31:33And I think if you had added caramelized onion underneath those raviolis, just to bring some
00:31:40sweetness that's missing in the sauce, that would have really took this dish from good
00:31:46to great.
00:31:47The sauce, on its own, very acidic.
00:31:52I know it's a white wine sauce, but maybe like a little pinch of sugar in there, just to
00:31:57take out that little bit of acidity.
00:32:00But the pasta was really well done.
00:32:06I really like the liver in the pasta.
00:32:08It's not what I was expecting from you guys, seriously.
00:32:11It's sort of a dainty little number.
00:32:14And I don't know what I expected from you two guys, but do you know what?
00:32:19I was pleasantly surprised.
00:32:21And I would say, good starts now.
00:32:24Give us a great, mate.
00:32:26Thank you, sir.
00:32:28Sweet relief, it's over.
00:32:30What do you mean sweet relief?
00:32:32We've got two more courses to do.
00:32:33But gravioli's done.
00:32:35And the critiques, they were bad.
00:32:37Now you know what to do next time when you make it for me.
00:32:40Things are still going well, but we can do a lot better.
00:32:43If we keep a calm, cool head, we can nail this main.
00:32:46All right, let's do it.
00:32:47Come here.
00:32:48Love you, Tremaine.
00:32:48Let's go.
00:32:49All right.
00:32:50So main, you're serving Nduya stuffed squid with polenta bianca.
00:32:53It's got a bit of heat.
00:32:54Very spicy.
00:32:56How's that sauce coming on the squid?
00:32:58Is it back up to a little small bubble?
00:33:00Squid's looking great.
00:33:01Squid's nice and tender.
00:33:03So we've had them on-steering for about two hours.
00:33:06Yeah.
00:33:07So this dish, it would be something that Nono used to make every Good Friday.
00:33:11So just a stew of squid and red wine, tomatoes, and then different spices.
00:33:18Smelling good.
00:33:19My favourite memory was learning how to cook it the first time with my Nono.
00:33:22So I really want to do this dish justice.
00:33:26Okay, what do we have to do next?
00:33:28We need to do the butter knife check on the squid to make sure that it's tender.
00:33:32So the way that I want to be able to tell that that squid is perfectly tender enough to serve,
00:33:36is that we're going to get a butter knife, and we're barely without any pressure,
00:33:42make a single cut along the body of the tube.
00:33:45Life for sure.
00:33:47If that butter knife is able to cut into the tube, the squid's ready to serve.
00:33:52Smells good.
00:33:53All right.
00:33:53Butter knife test.
00:33:54Let's do it.
00:33:55We don't want to give them some tough squid,
00:33:59or the whole entire knife is going to be ruined.
00:34:05Coming up.
00:34:06The heat is on.
00:34:08I need a medic.
00:34:09Ted's a mama's boy, you know.
00:34:11He needs to really harden the hell up and get on with it.
00:34:13Will Oliver meet his own expectations?
00:34:16In a minute.
00:34:18I'd have that.
00:34:18And deliver a dish
00:34:21to make his Nono proud.
00:34:24I think so.
00:34:35In Sydney, best mates Harrison and Oliver are about to find out if their main course of in Do Your
00:34:41Stuff Squid
00:34:42is tender enough to cut it in the competition.
00:34:46We need to do the butter knife check on the squid to make sure that it's tender.
00:34:50Mm-hmm.
00:34:50Smells good.
00:34:51It does.
00:34:52I can't help but have the sudden, impending sense of doom,
00:34:55purely because everything on this dish hinges on this one point.
00:35:00We don't want to give them some tough squid.
00:35:03All right.
00:35:03Butter knife test.
00:35:04Let's do it.
00:35:21Let's do it.
00:35:25We're going to add a level of spice and heat into the sauce.
00:35:29Oh, that's coming along really good.
00:35:31I'm liking where it's headed, but I feel like it still needs more.
00:35:35I think the chili's pretty good.
00:35:36Maybe one chili would, not even cut, all that would do.
00:35:40Just going to put a whole bird's eye in, let it steep.
00:35:42A little trick my Nono used to do.
00:35:43Beautiful.
00:35:44Let's do it.
00:35:44So all you do, you pull off the capello.
00:35:47Beautiful.
00:35:49Roll it.
00:35:52Great.
00:35:53Okay.
00:35:54And we need to be able to taste a level of spice inside the squid.
00:35:58But there is definitely a risk that this dish could be too spicy for some people.
00:36:05And you're a teacher, Sharon?
00:36:07I'm a teacher.
00:36:07I'm a math teacher.
00:36:09Teach you sevens and eights.
00:36:10Oh, my God.
00:36:11And I love it.
00:36:12Did you go to school as your mum, as the mum taught me?
00:36:16Oh, my God.
00:36:17Can you believe it?
00:36:18Whenever mum came into the class.
00:36:20No, but only as a, when he was at school, I was just doing relief teaching.
00:36:24I wasn't.
00:36:24I knew I could muck around.
00:36:25I wasn't his permanent teacher.
00:36:27You couldn't bring your mates home.
00:36:28No, they were fine.
00:36:29No, they did.
00:36:29Yeah, they did.
00:36:30So when my oldest daughter had her 18th, some of the students came and tapped me on the
00:36:34shoulder and said, Miss, do you want to come and play beer pong?
00:36:35And I was like.
00:36:37Yeah.
00:36:39But I'm a teacher.
00:36:40I can't play beer pong with beer pong.
00:36:42She's just scared she would have lost because I'm very good.
00:36:44I think I would be the beer pong champion.
00:36:46Of course you would.
00:36:47I am beer pong.
00:36:48You can't say that I'm not, honestly.
00:36:49I reckon I can get it in.
00:36:52I'm going to go for gold.
00:36:54Fingers back, fingers back.
00:36:55$100.
00:36:56You can't blow it out either.
00:36:58I'm not going to blow nothing, look.
00:36:59Pressure's on.
00:37:02Oh, I'm scared now.
00:37:03If you get that in.
00:37:04That's a gold buzzer.
00:37:04Oh, there you go, you said that.
00:37:06I don't find excuses.
00:37:10Let's talk about main course.
00:37:12Nduya stuffed squid with polenta bianca.
00:37:15I'd like it really well cooked.
00:37:16If it's overcooked, it's going to become really tough.
00:37:18I'm hoping there's something else in the middle other than just nduya.
00:37:22Nduya, however you say it.
00:37:24Nduya, I love it.
00:37:25It's very spicy.
00:37:26Sorry?
00:37:26Nduya.
00:37:27Nduya.
00:37:27Nduya.
00:37:28Nduya.
00:37:28Nduya.
00:37:29Every single one of you said it's different.
00:37:31So I said it differently, so I'll just go with nduya.
00:37:35I'm hoping that it's not just stuffed with that.
00:37:38It's quite spicy.
00:37:38It's quite salty.
00:37:42Zoe, are you hoping to get a different stuffing?
00:37:45That would be amazing, but I feel like no.
00:37:48Because I feel like the guilla, like the spicy chorizo,
00:37:50would be the flavor that they would make this with.
00:37:52So I don't know what they would do as an alternative.
00:37:55But hopefully, I mean, that would be great.
00:37:59If they do give you something special,
00:38:02do you get extra points on that?
00:38:04Not extra points, but I'm keen to taste it.
00:38:07Look, I feel like it's annoying me a bit
00:38:10that everyone's accommodating Zoe
00:38:11because we've got dishes that we cook that we just can't.
00:38:15So that's great that other teams are looking at that,
00:38:17but I'd rather she goes hungry.
00:38:26So, Haz, we've also got the special squid for Zoe.
00:38:30Ah, yes, the pescatarian squid.
00:38:31All right, so for Zoe's portion,
00:38:32to make sure that it's pescatarian,
00:38:34we've removed the nduya from her stuffing.
00:38:37The type of people we are,
00:38:38it's just not right to leave anyone feeling hungry at that time.
00:38:41So I think Zoe's really going to appreciate
00:38:43what we've done for her tonight.
00:38:45How's the polenta?
00:38:46Does it taste good?
00:38:47Is the texture good?
00:38:50I think it's nearly there.
00:38:52I think it's ready for us to get ready for plating.
00:38:54All right, should we do a little mock-up tester?
00:38:57Yeah, just a small one.
00:38:59The squid's been braising for two hours.
00:39:01Yeah, we'll get a quick taste going, okay?
00:39:02I hope that the main thing that people love about this dish
00:39:05is the combination of the flavour of the squid itself
00:39:07as well as the heat of the nduya.
00:39:10All right, let's hope this is a nice balance of flavours.
00:39:12Smells good.
00:39:17I'm actually pretty happy with this.
00:39:18The spice is just right for me.
00:39:20I think it's perfect.
00:39:22What are you looking for?
00:39:24What are you hunting for?
00:39:26What does it need?
00:39:28That's the thing.
00:39:29To me, it doesn't need anything.
00:39:30It just tastes like the dish
00:39:32that I used to make a lot with my nonal.
00:39:35But I don't know.
00:39:37I'm slightly worried that maybe because not many people are used to nduya,
00:39:41it might be too much for them.
00:39:42That's okay.
00:39:43The whole point of this is to broaden horizons.
00:39:45I don't know if a lot of people at this table have had nduya before.
00:39:49It's a very, very spicy salami.
00:39:52I just feel like I've made this too spicy.
00:39:56I'm very worried right now.
00:39:57If I don't like spicy food, we're screwed.
00:39:59In fact, if no one likes spicy food, we're screwed.
00:40:01Well, it's nduya stuffed squid.
00:40:03You know what nduya is?
00:40:04Spicy.
00:40:05It's like saying, oh, I made a spicy curry and it not being spicy.
00:40:08The worst thing we could do would put up a bland, unflavable dish.
00:40:12I just want to make sure Oliver feels like he's done a good job.
00:40:15I'm so proud of him.
00:40:16I think we've still got this.
00:40:18We've just got to back ourselves a little bit more
00:40:20and get this dish out for plating.
00:40:23I honestly hope that nonal would look down on this dish
00:40:26and be proud of me.
00:40:27Mate, whoever he is, you're doing him proud.
00:40:29I hope so.
00:40:30All right, I'm going to get those final garnishes on.
00:40:32Bit of parsley.
00:40:33Parsley first.
00:40:34And then you can go over with the olive oil on me?
00:40:36Yep.
00:40:36Plating for this dish is going to be polenta, squid,
00:40:40generous amount of sauce,
00:40:42parsley, olive oil,
00:40:44lemon juice.
00:40:47And I hope that people can see that this dish
00:40:49represents the connection that I had and still have
00:40:53with my nonal and everything he gave me.
00:40:56All right, so Colin Manu?
00:40:58Colin Manu.
00:40:59Done.
00:41:11Made is served.
00:41:19It's so good.
00:41:26It smells super rich.
00:41:28Like, I know that the second this hits my mouth,
00:41:31there's going to be a big burst of flavour.
00:41:32I think it's going to be bloody bellissimo.
00:41:44So we just wanted to address the pescatarian in the room.
00:41:47We have taken out the induya on your stuffed squid
00:41:50and made you a pescatarian sauce.
00:41:52Oh, you guys are angels.
00:41:53Thanks, guys.
00:41:53Our pleasure.
00:41:55The fact that everyone is starting to accommodate Zoe
00:41:57is getting under my skin.
00:41:59You turned up as a gate crasher
00:42:00and you're basically getting shoulder massages now
00:42:03from all the teams.
00:42:04Surprised she didn't get a red carpet when she walked in.
00:42:06This is getting a bit ridiculous.
00:42:31I just feel like I've made this too spicy.
00:42:38I just want to leave this room.
00:42:40I can't spend another second watching them do this.
00:42:54We're in Sydney.
00:42:56We're hipster mates Harrison and Oliver
00:42:58have spiced up the evening with their mane.
00:43:02In Do Your Stuff Squid with Polenta Bianca.
00:43:13I just feel like I've made this too spicy.
00:43:16It's still too early in my heart to say
00:43:18whether or not an oil would be part of this.
00:43:30Thank you, guys.
00:43:36Bon appétit.
00:43:38Bon appétit.
00:44:00It's hot and it's spicy and the only thing I can taste
00:44:03is the endua.
00:44:05That's it.
00:44:06And I do like spicy food, but to a point.
00:44:12I need a medic.
00:44:14Medic!
00:44:16This is an absolute flavour bomb.
00:44:19It's like that heat.
00:44:21Yeah.
00:44:21Oh, the spice.
00:44:23The flavour.
00:44:24Yeah.
00:44:24They absolutely smashed it.
00:44:26The squid itself was like butter.
00:44:27It was absolutely amazing.
00:44:29But Ted, however, mama's boy, you know.
00:44:33It's very emotional.
00:44:35He needs to really harden the hell up and get on with it.
00:44:38Being at the bottom's not that bad.
00:44:42So, Zoe, you got your own dish.
00:44:46Yeah.
00:44:46With no endua.
00:44:48My spice tolerance is quite low and that is spicy.
00:44:52But they did cook the squid beautifully,
00:44:55which I thought would be at hard feet,
00:44:56but they seem to have killed it.
00:44:57And the sauce is tasty.
00:44:59I feel surprised by that.
00:45:01It was really odd that people were enjoying the dish so much.
00:45:04It just confused me a bit
00:45:05because it was a dish that I genuinely didn't feel I liked.
00:45:08In my own opinion, I think we're sitting ahead.
00:45:14I don't think that this dish is particularly nice.
00:45:20There's literally nowhere else to go on this dish
00:45:22to get any other respite.
00:45:25There needs to be something sweet or something vinegary
00:45:27or something else because it's very, very strong.
00:45:32And I don't know if you could tell when I was eating it,
00:45:34but I found it way too much.
00:45:36Yeah, I just feel like you can't really taste anything else
00:45:39besides the endua.
00:45:40The squid was cooked perfectly,
00:45:43but I didn't overly enjoy that dish.
00:45:47And this is where we disagree again.
00:45:49That was actually...
00:45:50That was delicious.
00:45:52That was full of flavour.
00:45:53I absolutely love that.
00:45:55I think they smashed that.
00:45:58100%.
00:45:58So sure, then I said,
00:46:00I'm sorry, but yeah.
00:46:03They're beating you.
00:46:13Gentlemen, for Menkos, you served us in Duya,
00:46:17a stuffed squid with Polenta Bianca.
00:46:30What do you want me to say?
00:46:32Put me out of my misery,
00:46:34tell me you didn't like it,
00:46:35and...
00:46:35Oh, no.
00:46:36Oh, no.
00:46:37Send me home already?
00:46:38Are you not happy with what you created?
00:46:40I thought I felt I was.
00:46:42You are?
00:46:43Yes.
00:46:43So what do you put yourself down for?
00:46:45I can't help it.
00:46:47Well, you've got to trust yourself a bit more than that, mate.
00:46:50Because it was absolutely delicious.
00:46:53Really?
00:46:54Okay.
00:46:55What you delivered in flavour,
00:46:58it's incredible.
00:47:01That squid was so delicious.
00:47:02I think it was a bit stingy on a squid,
00:47:04and too generous on a Polenta and a sauce.
00:47:08But it paid with flavours.
00:47:10I'm telling you,
00:47:11the amount of flavour you put in there,
00:47:14plus the tenderness of the squid,
00:47:16plus the spiciness of the Nanduja,
00:47:19it was delicious.
00:47:21It was a smack in the face,
00:47:23and a good smack in the face.
00:47:24I love the heaps.
00:47:25Like, I can take more heaps.
00:47:28The squid was cooked beautiful.
00:47:30The filling was beautiful.
00:47:31The Polenta was Polenta.
00:47:34Was it perfect?
00:47:35No.
00:47:36Because I would have loved maybe a fried bread
00:47:38or something on the side.
00:47:39Like, it's just something to lap it onto that fried bread
00:47:43and a bit of crunch.
00:47:45Your entree was good.
00:47:47This is better.
00:47:50Well done.
00:47:51You should be very proud of this.
00:47:53I just want to jump up and give Oliver a cuddle,
00:47:56a proper cuddle.
00:47:57He's talked about how much it means to him,
00:47:59and to have the judges tell him
00:48:01that this dish from his heritage that he's nailed
00:48:05is, like, so emotional for him,
00:48:07and it's just, it's really beautiful to see.
00:48:12Aw.
00:48:14It's okay.
00:48:15Do you think you've made your family proud of this?
00:48:18I hope so.
00:48:20He's made me proud.
00:48:24I think so.
00:48:27When you do something for yourself
00:48:29and you do something for others
00:48:31and you care about it,
00:48:33don't undersell yourself.
00:48:37Yes, Chef.
00:48:38Just believe in yourself, mate.
00:48:43Everything that I have in me
00:48:45about how close this food means to me
00:48:47is just beginning to pour out
00:48:50in a deluge right now.
00:48:51Do you have a minute?
00:48:53Okay.
00:48:53Okay.
00:48:54I really hope that no one would be proud of me today.
00:49:04I think it's safe to say
00:49:06that I'm definitely not a man
00:49:07who's afraid to be emotional
00:49:08and cry when it comes to it.
00:49:11I love seeing this passion in men
00:49:13and not afraid to show love over food
00:49:16or tears over food
00:49:17because that's what food's about.
00:49:20But at the end of the day,
00:49:21and you're passionate about it
00:49:22and you shed a tear,
00:49:24I take my hat off to you.
00:49:26Well done.
00:49:26Thank you so much.
00:49:28One course to go.
00:49:29Bring it home.
00:49:30Yes, see you soon.
00:49:34We've done it
00:49:35and I'm proud of Oliver.
00:49:37I just know how much this means to him.
00:49:40Oh, you've been so good.
00:49:42I'm so proud of you.
00:49:43I'm so proud of you.
00:49:44You're not so proud of you.
00:49:47And I just hope Oliver's proud of Oliver.
00:49:50Oh, maybe.
00:49:52Maybe I do feel proud of myself.
00:50:09Coming up...
00:50:10What are you hoping for?
00:50:12Oliver's been crying with some great dishes,
00:50:13so I'd hate to see him after a bad one.
00:50:16Will Harrison's chocolate pavlova...
00:50:19I really don't want to let you down
00:50:20with this dessert, Oliver.
00:50:21...hit a sweet spot with the judges...
00:50:24This time, Oliver,
00:50:25I feel like the heart's in my mouth.
00:50:27...or will their night fall a little flat?
00:50:31This could be the difference
00:50:31between us getting above the 69
00:50:35or being on the bottom.
00:50:41After blowing the judges away
00:50:43with their main course,
00:50:45hipster mates Harrison and Oliver...
00:50:47Hey, look.
00:50:47They loved it.
00:50:48...are hoping their chocolate pavlova dessert
00:50:50will be the icing on the cake
00:50:52of a successful night.
00:50:54Mate, I'm so proud of you.
00:50:56It's been a wild ride.
00:50:58I've cried.
00:50:59You've cried.
00:50:59I'm still crying.
00:51:01All that hard work has finally paid off.
00:51:03I can see the tears in Oliver's eyes
00:51:04behind the glasses
00:51:05and we're on the home stretch.
00:51:08All right.
00:51:08One more dish.
00:51:10All right, mate.
00:51:10Let's do this.
00:51:11Let's have a dessert time.
00:51:12Now, after your two great courses,
00:51:14there's a lot right into my measly pavlova.
00:51:17So, we've got to whip some cream.
00:51:19Meringues are done.
00:51:20Yep, so I'll pour myself a drink.
00:51:22What, chunel and seal in Teminis?
00:51:25Life's tough for some.
00:51:26All right.
00:51:26For dessert, we are serving chocolate pavlova
00:51:28with espresso cream and raspberries.
00:51:30All right.
00:51:31Do you want to get the cream going then, boss?
00:51:33Yeah.
00:51:33This is a little twist on pavlova.
00:51:35Made this dish probably once a year with mum.
00:51:38It's just a Christmas tradition.
00:51:40This is what mum would usually let me do.
00:51:42We want to see at a good incorporation of air
00:51:45and have that nice fluffy cream.
00:51:46We don't want to make butter.
00:51:49I really don't want to let you down
00:51:50with this dessert, Oliver.
00:51:52I feel like we're riding on a high right now.
00:51:55Going up like this,
00:51:56this dessert's got to keep that trajectory
00:51:58because this could be the difference
00:52:00between us getting above a 69
00:52:01or being on the bottom.
00:52:04Tonight, I think the OGs
00:52:06are going to be the most critical on us.
00:52:08But I hope the teams are impressed by my pavlova.
00:52:11Hopefully the group score
00:52:12doesn't let us down tonight.
00:52:16Chocolate pavlova with espresso cream and raspberry.
00:52:20I think with dishes like this,
00:52:22I actually don't think there's much wiggle room.
00:52:24Either it's really well executed and delicious
00:52:27or it's going to be a flop.
00:52:29What are you hoping for?
00:52:32Oliver's been crying with some great dishes,
00:52:34so I'd hate to see him after a bad one.
00:52:37After the first tears, I was, you know,
00:52:39I was feeling it, but there's like multiple cries.
00:52:41We get it.
00:52:42I'm all crying out.
00:52:45Lucy.
00:52:46Me personally and how I score things
00:52:50is like I definitely take technique into account
00:52:52and I think they're, in my opinion,
00:52:55going to have a hard time blowing my socks off
00:52:57with a chocolate pavlova with cream and raspberries.
00:53:01Apologies, Lucy,
00:53:02but like there is a bit of bias
00:53:04that happens with your cooking
00:53:07because you are a baker.
00:53:08I'll take that.
00:53:12You know, like there are things
00:53:13that can go wrong with this,
00:53:15so I hope that they're able
00:53:16to nail everything on the dish.
00:53:22Oliver, you know, making this with mum,
00:53:24I hope I'm doing it proud.
00:53:25I've made it a...
00:53:27I've made it almost every year.
00:53:28I feel like you will.
00:53:30Growing up, I was a bit of a fussy eater,
00:53:31so mum started to make a chocolate pav.
00:53:33It means a lot to her.
00:53:35It means a lot to me.
00:53:36All right, I'm going to get the meringues
00:53:38out of the oven now,
00:53:39just so that there we can have a good look
00:53:41and inspect them, OK?
00:53:42Yep.
00:53:42I'm not sure if there's going to be many guests tonight
00:53:45that have even had a chocolate pavlova.
00:53:46Oh, they've cooled completely.
00:53:48But hopefully with the dark chocolate,
00:53:50it's going to add a bit of nougatiness in the bottom
00:53:52and then that meringue should be all puffed up.
00:53:56Now we just want to make sure they don't collapse.
00:53:59Oh, ****.
00:54:01Shit.
00:54:03Oh, Oliver.
00:54:04No, no, no.
00:54:07It looks like some of these meringues have sunk
00:54:10and it's not what I'm after.
00:54:14Let's knock some of these in a bit more.
00:54:16We're going to fill that up with cream on top.
00:54:18Hopefully, no one's going to know the difference.
00:54:20So I'm going to go for a thick layer of the cream.
00:54:23There we are.
00:54:24Now we're moving.
00:54:25We might be able to salvage this chocolate pavlova.
00:54:28Worst case scenario,
00:54:29if I cut into it and it falls apart completely,
00:54:31I'm going to be serving them
00:54:32what's going to look like an eaten mess.
00:54:35That's not quite what I was going for.
00:54:36Let's see how we go.
00:54:39Oh, it's so soft.
00:54:40I'm just hoping that the meringue
00:54:43has some sort of like chewy nougatiness sort of to it.
00:54:46Maybe I can get away with it.
00:54:48Let's get these on the plate.
00:54:49Do you think that like a lot of people may look at this decision
00:54:52and think that we're being too safe?
00:54:54No, this showcases who we are.
00:54:56I might have put a bit of too much cream,
00:54:58but I said it had espresso cream.
00:55:00I want them to taste it.
00:55:02This pavlova is not what we were hoping for,
00:55:06but hopefully it's good enough.
00:55:09My preferences lead towards these two.
00:55:11Colin?
00:55:12No, no.
00:55:14Let's get this show on the road.
00:55:25Dessert is served.
00:55:38The pavlova's got a really nice colour
00:55:40and it does seem to be like the fresh raspberries.
00:55:43But it does look like the pavlova has sunk in the middle.
00:55:49Oh, shit.
00:55:51That's a big surprise.
00:55:52Oh, yum.
00:55:53I can't wait to get into it.
00:55:54All I see is chocolate, chocolate, chocolate, coffee, coffee.
00:55:57It's plastic and sink.
00:55:59Get in my belly.
00:56:04All right.
00:56:14This time, Oliver, I feel like the heart's in my mouth.
00:56:18I'm a bit scared.
00:56:20There's a lot riding on this last dish of the night.
00:56:28We've been doing so well.
00:56:31I don't want to let us down.
00:56:39In Sydney's inner west,
00:56:42hipsters Harrison and Oliver
00:56:43have served their final course of the night,
00:56:46a chocolate pavlova close to Harrison's heart.
00:56:51I'm a bit scared.
00:56:53There's a lot riding on this last dish of the night.
00:56:56We've been doing so well.
00:56:58I don't want to let us down.
00:57:04OK, guys, take your break,
00:57:06and we'll call you back for a final critique.
00:57:08Enjoy.
00:57:12Bon appétit.
00:57:22Oh, it kind of does like a brownie in there.
00:57:25The action looks so good.
00:57:37I'm not a big pavlova guy,
00:57:39but this is too much cream.
00:57:41The ratios are a bit off for me.
00:57:42There's not enough raspberries on there for me.
00:57:44They needed to do like a coolie or something
00:57:46to help bring through that acidity,
00:57:48cut through the cream.
00:57:52Lucy.
00:57:53The pavlova was quite dense.
00:57:56It was almost like a pavlona brownie.
00:57:59It was very sweet and very rich.
00:58:02With the raspberries,
00:58:04I'd almost make like a quick raspberry jam or something
00:58:08so that with every bite,
00:58:10you're getting more acidity.
00:58:12Zach.
00:58:12I think the pavlova texture was really good.
00:58:14I think they executed it well.
00:58:16I feel like there was a little bit too much coffee for me.
00:58:20And where do you see the menu overall?
00:58:24I think that the boys are, yeah, in second place,
00:58:27but not by much.
00:58:28I wouldn't.
00:58:28It's a, you know, mustache hair away.
00:58:35Sheridan?
00:58:36When I looked at it,
00:58:36I thought it looked like it had collapsed a lot,
00:58:39and it has.
00:58:40But then it was just chewy and too overpowering.
00:58:44I feel like this has probably been one of the best desserts
00:58:46that has been actually made in this whole competition.
00:58:54Tell me I'm wrong.
00:58:57The whole menu has been my favorite menu.
00:59:01So Alicia and Deanne have pushed this menu up
00:59:04to being higher than Chris and the Lucy's.
00:59:06Chissen.
00:59:07Which I thought was a really big call.
00:59:09And now we are very, very nervous
00:59:13that we're going to be last on the leaderboard.
00:59:19With all three courses now served,
00:59:22it's time for the guest teams
00:59:24to score Harrison and Oliver's Instant Restaurant
00:59:26out of ten.
00:59:29Harrison and Oliver's Instant Restaurant.
00:59:31Bloody Bellissimo.
00:59:33And wasn't it Bellissimo?
00:59:35So for entree, we had liver ravioli
00:59:37with a saffron sauce.
00:59:39Yep.
00:59:39The liver filling was awesome.
00:59:41Really liked that.
00:59:42The saffron sauce was a little bit acidic.
00:59:44The pasta was amazing.
00:59:45Yeah, I liked that.
00:59:46The center of the ravioli was done really well.
00:59:49I think the citrus on the sauce
00:59:52was just a little bit overpowering.
00:59:54That was stunning.
00:59:56Top notch.
00:59:56The main, we had anduja stuffed squid with polenta.
01:00:00For me, this one was a bit too spicy.
01:00:02I think the squid, like, that was cooked very perfectly.
01:00:05Yeah, the squid was amazing.
01:00:06Yeah.
01:00:07So the squid, I absolutely loved.
01:00:08Oh, the heat was good.
01:00:09The heat was powerful.
01:00:10I loved it.
01:00:11It was banging.
01:00:13Absolutely great.
01:00:13I found the sauce just too overpowering
01:00:16and there was nothing else on there to eat
01:00:18to sort of cut through it.
01:00:19I think I lost all the flavour.
01:00:21All I could really taste was the duet.
01:00:23It was flavoursome and big flavours.
01:00:25Yeah, I didn't mind it.
01:00:27It was really intense and packed with big punch,
01:00:29which I know is what people want.
01:00:31But for me, it was the same thing a bit over and over for every bite,
01:00:33which it was all right.
01:00:35And then dessert, we've got the chocolate pavlova with raspberries.
01:00:39The chocolate pavlova was really quite tasty, a little bit sweet maybe.
01:00:42The coffee cream was great.
01:00:43Yeah.
01:00:44The raspberries did really cut through a little bit.
01:00:46Yeah, the dessert needed a lot more acidity.
01:00:48I think as far as it being a pavlova, it had sort of collapsed.
01:00:51I mean, I did like the chocolate in the pavlova.
01:00:53There were some cool things they did with it.
01:00:54It was a little bit unbalanced.
01:00:56I feel like they could have halved the amount of the coffee cream.
01:00:58I don't agree on that.
01:00:59But other than that, I think it was a good dessert.
01:01:01It's probably my favourite throughout the competition.
01:01:03All over the whole menu throughout,
01:01:05it's probably one of our favourite menus of liking every sort of element.
01:01:09Yeah.
01:01:10So what are you thinking to score?
01:01:12Nine.
01:01:12I'm happy with a nine.
01:01:13Yeah.
01:01:14What are you thinking?
01:01:16A seven?
01:01:17Yeah.
01:01:18Yeah, I think we'll score them a seven.
01:01:19Okay, a seven.
01:01:20I'm thinking a seven would be reasonable.
01:01:22I think I'd be happy with a seven as well.
01:01:23Yeah.
01:01:24Okay, let's lock a seven in.
01:01:25Yeah, let's do a seven.
01:01:26I think a seven.
01:01:27I think a seven's good.
01:01:29I think overall, you'd be going between a six and a seven.
01:01:33I think they finished strong, so I think you'd go for more towards a seven.
01:01:36You're happy with a seven?
01:01:37I'm happy with a seven.
01:01:38Yeah, I think that's pretty fair.
01:01:40But obviously, our score's just starting to look less and less like it's going to keep us in the comp.
01:01:45Yeah.
01:01:47I'm so proud of us.
01:01:49We went through a whole lot of blood, sweat and tears, and it's over.
01:01:53All we have to do is hear the final scores.
01:01:57But I've just wanted to prove to myself that I can be a good cook.
01:02:01It would just shatter me if I am not.
01:02:04Just put me out of my misery.
01:02:13Right now, I have these feelings of trepidation because I've just wanted to prove to myself that I can be
01:02:19a good cook.
01:02:22We've just got to beat 69.
01:02:25That's all we've got to do.
01:02:28Harrison and Oliver, thank you for having us at your eclectic instant restaurant.
01:02:34Bloody bellissimo.
01:02:38Now, it's time for the scores.
01:02:41The guest teams have given you a combined score of...
01:02:4837 out of 50.
01:02:54Oh, my God.
01:02:57Are you feeling better now?
01:02:58It's better.
01:02:59Hey, good, good.
01:03:01And now it's our turn.
01:03:02We'll score each dish out of 10.
01:03:05For entree, you serve this Venetian liver and onion ravioli.
01:03:11Now, the ravioli were done really well.
01:03:13I love the pasta.
01:03:14You could have filled the ravioli a little bit more.
01:03:17I do think we could have reduced the white wine a lot more, maybe a little pinch of sugar because
01:03:23it was very acidic.
01:03:25But overall, the sauce, when mixed with the ravioli, it was a beautiful tasting dish.
01:03:33The scum I'm giving you for your entree.
01:03:36It's a six.
01:03:39For your entree tonight, I score you a seven.
01:03:46It's a good start.
01:03:47It's a good start.
01:03:48Probably higher than what I was expecting.
01:03:49It's exactly what I was expecting from Oliver.
01:03:52From my own course, you gave us an undouja stuffed squid with polenta bianca.
01:03:57That squid was really well braised.
01:03:59And the undouja, not for everyone's taste, but for me, I loved the heat in that undouja.
01:04:04I really loved the way you cooked and braised these squids.
01:04:11The sauce, that was absolutely delicious.
01:04:15As you know, the polenta is a vessel to carry a sauce very well needed tonight because there was a
01:04:21lot of sauce, but it was a lot of sauce with a lot of love.
01:04:25So for your main course tonight, I score you a nine.
01:04:36The scum I'm giving you for your main course is a nine.
01:04:45See, you can do it.
01:04:46You can do it.
01:04:48Now that is way higher than I expected.
01:04:51Oh my God.
01:04:52You deserve that.
01:04:59For dessert, chocolate pavlova with espresso cream and fresh raspberries.
01:05:04I really love the addition of the chocolate in the meringue.
01:05:08You have those beautiful gooeyness coming through.
01:05:11The meringue was somewhat crispy on the outside and gooey in the middle as well.
01:05:16I liked the little twist of the chocolate sort of melting into the sugar at the bottom and sort of
01:05:22giving you a bit more of a brownie.
01:05:24I would have laid off a little bit on the cream.
01:05:28There's a lot of cream on there.
01:05:29We could have made another element like a sorbet or a granita of raspberry would have just lifted this another
01:05:36level.
01:05:37But I enjoyed this dessert.
01:05:38So for your dessert tonight, I score you a seven.
01:05:45The scum I'm giving you for your dessert is a seven.
01:05:54So Harrison and Oliver, that gives you a grand total score of 82.
01:06:10Well, that's good.
01:06:14I'm so proud of you.
01:06:16You all right, boys?
01:06:17There's a lot of emotion going on here, Ty.
01:06:19Oh, it's just good.
01:06:21I'm so relieved.
01:06:22I'm so proud of Oliver.
01:06:25These are happy tears.
01:06:26So how important was it to prove yourselves to a table of doubters?
01:06:35First appearances are not always what they seem to be.
01:06:39And it's just...
01:06:41We are what we've always said we are in the competition.
01:06:43We wear our hearts on our sleeves.
01:06:45And we will always be in the competition to improve and always do better.
01:06:53With a score of 82, Harrison and Oliver take second spot on the leaderboard.
01:07:00Next to cook are Alicia and Deanne.
01:07:04Ready to step it up?
01:07:06We're bringing a...
01:07:07You better.
01:07:08We'll bring the salt and the heat.
01:07:11And a quiet dinner party for the rest of you.
01:07:15All right.
01:07:16You need to redeem yourselves.
01:07:19We do.
01:07:19If you want to get off the bottom.
01:07:20We need to get 70.
01:07:23To kick us out.
01:07:24Yeah, we can get rid of you.
01:07:25Just to knock one off.
01:07:27Best of luck and we'll see you in Adelaide.
01:07:33So Alicia and Deanne are going to be cooking next.
01:07:37And I feel like it is a very anticipated cook.
01:07:39Well done.
01:07:40Good job, man.
01:07:41Surely that level of chaos and hectic has got to come out in the kitchen.
01:07:47See it out.
01:07:47Hopefully that goes.
01:07:48I genuinely think that we have a chance to actually get off the bottom of the leaderboard.
01:08:01Next time...
01:08:02We're back, we're back, we're back.
01:08:05Adelaide's classy bogans return.
01:08:08Keep on up, dog.
01:08:09We've got places to buy.
01:08:11For a big slice of home-cooked redemption.
01:08:15We've talked the talk.
01:08:16Can we walk the walk?
01:08:17Yes, we can.
01:08:18100% we have more to prove.
01:08:20I need a ladle.
01:08:22Ladle, ladle, woohoo!
01:08:24But as expectations of the girls start to rise...
01:08:28We're going to be elevating everything tonight.
01:08:30I loved it.
01:08:31This is a big improvement on their last cook.
01:08:34It's definitely not over yet.
01:08:35We cannot afford to mess up.
01:08:38There's one big surprise that tips them over the edge.
01:08:49It's getting to the sticky point of the competition.
01:08:52She'll do anything to win.
01:08:54Mates Angus and Simon are turning up the heat.
01:08:59Seems like you still have a big issue with me.
01:09:02Oh, it's pretty simple.
01:09:03What do you think?
01:09:06What the hell?
01:09:09Very mind-gaming trash talk.
01:09:11They haven't even seen them cook.
01:09:13This could blow up in their face.