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00:00:01Previously...
00:00:02Lovely kimono.
00:00:02Thank you, I try my best.
00:00:04They were the wolves...
00:00:05Alright, let's do it.
00:00:06Come here.
00:00:07...in cool clothing.
00:00:09No one really thinks of us as a threat much, do they?
00:00:13But, Sydney's Harrison and Oliver's passion for food...
00:00:16Just making sure that everyone just loves food would really mean a lot to me.
00:00:23I love seeing this passion.
00:00:25I take my heart off to you.
00:00:27It's a nine.
00:00:28At nine.
00:00:29Landed them a strong 82 on the leaderboard.
00:00:33We are some serious competition.
00:00:36Tonight...
00:00:36We're back, we're back, we're back.
00:00:38Black streets back.
00:00:39Adelaide's classy vogans return.
00:00:42Keep on up, dog.
00:00:43We've got places to be.
00:00:45For a big slice of home-cooked redemption.
00:00:50We've talked to talk.
00:00:51Can we walk the walk?
00:00:52Yes, we can.
00:00:53100% we have more to prove I need a ladle.
00:00:56Ladle ladle.
00:00:58But, as expectations of the girls start to rise...
00:01:02We're going to be elevating everything tonight.
00:01:04I loved it.
00:01:06This is a big improvement on their last cook.
00:01:08Definitely not over yet.
00:01:09We cannot afford to mess up.
00:01:12There's one big surprise that tips them over the end.
00:01:20We'll be fine.
00:01:23And...
00:01:24It's getting to the sticky point of the competition.
00:01:26We'll do anything to win.
00:01:28Mate Angus and Simon are turning up the heat.
00:01:33Seems like you still have a big issue with me.
00:01:36Oh, it's pretty simple.
00:01:37For what you think.
00:01:41What the hell?
00:01:43Very mind-gaming trash talk.
00:01:46They haven't even seen them cook.
00:01:47This could blow up in their face.
00:02:02We're back in Adelaide for the fourth instant restaurant in the Gatecrasher round.
00:02:08We're back.
00:02:09We're back.
00:02:10We're back.
00:02:10We're back.
00:02:10Where classy bogans Alicia and Deanne are fired up to put their first round troubles far behind them.
00:02:17We're here.
00:02:18Round two.
00:02:18I'm excited to redeem.
00:02:20Yeah.
00:02:20That's what I'm excited for.
00:02:21Why is that straight, darling?
00:02:23Should we just...
00:02:24Just chaotically everything everywhere.
00:02:29I've just got a feeling tonight that there could be a 10.
00:02:31And then if we get a 10, we're doing our handshake.
00:02:33Yep.
00:02:37We're definitely stepping up tonight.
00:02:39I don't know how, what, when.
00:02:40You know, once you get in that kitchen, it just takes over.
00:02:43But we are stepping up and elevating.
00:02:47In round one, Alicia and Deanne struggled to bring their home-style cooking to the table.
00:02:53As their hot mess received a cool reception from the judges.
00:02:58You're going to have to be a little bit more creative and inventive.
00:03:01I think half the table think we can't cook.
00:03:03100%.
00:03:04Their unique blend of chaos.
00:03:07Is that the smoke alarm?
00:03:09Everything's burning.
00:03:10Produced a culinary hit for the main.
00:03:12Welcome to the competition.
00:03:14Well done, ladies.
00:03:16Before crashing down again with their dessert.
00:03:19Okay.
00:03:21That pushed them over the edge.
00:03:23I want to tumble and run away and hide, to be honest.
00:03:26You just need to understand that the small details makes a huge difference.
00:03:31Giving them a final score of 68.
00:03:34And fighting to stay in the competition.
00:03:43All right.
00:03:43Perfect.
00:03:44Hot mess.
00:03:45We are hot messes and I love it.
00:03:47I really hope the girls do well.
00:03:49We really like barracking for them.
00:03:51It was a little bit of a hot mess last time.
00:03:53Yeah.
00:03:53Hopefully because it's the second time they're cooking, they can step it up and do as well,
00:03:58but not quite as well as us.
00:04:01All right.
00:04:02Hot mess.
00:04:02Back in business.
00:04:03Here we go.
00:04:08The classy Bogan besties now have four hours to shop for ingredients and prepare their
00:04:15three courses before the guest teams arrive.
00:04:19Definitely going to be going to HQ, that's for sure.
00:04:22We're taking them down one by one.
00:04:25We want to prove we are just, you know, mums that are here and we're here to show home-style
00:04:30cooking and we actually can bring flavour.
00:04:32We're going to be elevating everything tonight.
00:04:34We need to definitely take out those great crushes, show them who's boss.
00:04:38Sheridan 10 sitting on 69, one point above what we scored first round.
00:04:43Definitely 100% beat that.
00:04:48It's not a pleasant feeling, coming to the dinner parties knowing that we're on the bottom
00:04:52of the ladder.
00:04:53We'll have to see if the food is as loud as they speak.
00:04:57I'm definitely aiming for about the 80s today.
00:04:59I'd love to even hit that 90.
00:05:01We've got a manifesto, dolls.
00:05:02Put it out in the world.
00:05:03110, here we come.
00:05:05Not only do me and Dee look like tens, we also can serve up tens.
00:05:10The chaos and militia in the end, it's crazy.
00:05:12If they can funnel that energy into a beautiful dish, they could take it home.
00:05:17Keep on up dolls.
00:05:19We've got places to buy.
00:05:22All right.
00:05:23Alicia and Deanne.
00:05:24They've left a lot to our imagination.
00:05:27This menu with few words.
00:05:29Yeah.
00:05:30Unlike the ladies.
00:05:32Exactly that.
00:05:33So we need to get the yellowfin tuna.
00:05:37Ah.
00:05:38We found it.
00:05:39Yes, there it is.
00:05:40So for entree, we're doing tuna tartare.
00:05:43The tuna tartare is probably something more on my palate and stuff.
00:05:47Beautiful.
00:05:47Beautiful.
00:05:47Let's go.
00:05:48Have a daisy.
00:05:50The ladies, on paper, have stepped it up since their last menu.
00:05:54This is more than home cooking, really.
00:05:56You wouldn't cook tuna tartare for your kids, I suppose.
00:05:59You know, it's basically rolled fish.
00:06:01Yeah, it's got to have a punch of flavor when you taste it.
00:06:04Because tuna is one of those fish, it's very mild and it needs that lift.
00:06:07What could go wrong with this dish?
00:06:09Alicia and Deanne.
00:06:10That's what could go wrong with this dish.
00:06:14Let's go.
00:06:15We've got our list.
00:06:16Let's get this done.
00:06:17Let's smash it out.
00:06:19So, we need to grab some eggs.
00:06:20All right, perfect.
00:06:21Let's not crack under pressure like the last time.
00:06:23That sounds egg-cellent.
00:06:25Alicia and Deanne actually surprised us in the first round.
00:06:28They delivered some pretty good food.
00:06:30If Sharon and Ted were to be beaten by Alicia and Deanne, oh boy.
00:06:34They'd be mortified.
00:06:35She might be wanting to call it Big Whambulance.
00:06:41Mozzarella.
00:06:42So, we do need a pair of beer.
00:06:44I'm thinking we've said for eight.
00:06:46Mozzarella, what's it for?
00:06:46Is it for birria tacos?
00:06:48No, darling, you said that wrong.
00:06:50Try again.
00:06:51Birria.
00:06:51No, wrong.
00:06:52You go.
00:06:53Birria.
00:06:54Perfect.
00:06:55I'm glad one of us can say it.
00:06:57So, for Maine, we're making birria tacos.
00:06:59We've made the birria tacos for a hundred times.
00:07:02It's an absolute favorite in our household.
00:07:04Oh, look at that.
00:07:05Pre-done tortillas.
00:07:07We won't be using that.
00:07:07Not for our Mexican.
00:07:09Oh, made from scratch.
00:07:10You know what's important with birria taco is that stock, that consomme, if you like.
00:07:16Yep.
00:07:17That you can dunk the taco in before you cook it.
00:07:20And it makes it nice and oily and crispy on the outside.
00:07:23So, it's all about the flavor, the texture, and a taco can go a long way.
00:07:29Here we go.
00:07:31Hi.
00:07:31Hi.
00:07:33Tonight is more than just about food.
00:07:35I want to teach my kids that if you put your mind to it, you step out of your comfort
00:07:39zone.
00:07:39You can do anything.
00:07:40Do you have your everyday rewards card?
00:07:41I do.
00:07:43Perfect.
00:07:43Here we are, girls.
00:07:44Good luck tonight.
00:07:46Thank you so much.
00:07:50I just got my heart broken, but I look much so fabulous.
00:07:54Alicia and Deanne have just three hours to prepare their dishes before the competition
00:08:00lands on their doorstep.
00:08:03All right.
00:08:04Round two.
00:08:05Let's go.
00:08:06Yeah.
00:08:06Let's get these aprons on.
00:08:08All right.
00:08:08Well, you're Alicia and Deanne, so let's do that, right?
00:08:10Is that my name?
00:08:12No, you're welcome.
00:08:13Tonight, we want to prove that sitting around the table, we are listing, we are taking
00:08:17it in.
00:08:18Oh, really cinch me in, dog.
00:08:19Give me that.
00:08:19Ooh.
00:08:21So, tonight, we're just playing around with some different techniques and stuff as
00:08:25well.
00:08:25Adding more elements.
00:08:26Yeah.
00:08:27Talk the talk.
00:08:28Can we walk the walk?
00:08:29Yes, we can.
00:08:32You could probably start the dough for the tar.
00:08:35For dessert, we are having apple tar with caramel sauce and vanilla ice cream.
00:08:41Apple tar with caramel sauce and vanilla ice cream.
00:08:44Yum.
00:08:44It's all about the pastry.
00:08:46Short crust, crispy, but just falling apart.
00:08:50Obviously, it's pastry.
00:08:51You've got to have that recipe right.
00:08:53And I'm just measuring with the heart here.
00:08:55Perfect.
00:08:56Honestly, when we cook, we only measure with our eyeballs.
00:09:00It's a rustic tart, if you will.
00:09:02It's a rustic tart, if you will.
00:09:02That's about a teaspoon or a tablespoon, but I don't know.
00:09:05I just feel like, go with your heart.
00:09:07And I reckon that's about right.
00:09:09Good cooks are just ones that can know what an eyeball amount is.
00:09:12All right, I'm just wrapping this full of dough.
00:09:15I'm popping it in the fridge.
00:09:17Letting it rest.
00:09:19I'm starting on the ice cream mix for dessert.
00:09:22Fresh vanilla beans.
00:09:24Oh, they smell delicious.
00:09:26Apple tar and caramel sauce is probably something they make for the family all the time.
00:09:30We want the ice cream beautiful, not overly sweet.
00:09:32Little touch of vanilla and not icy.
00:09:35You know like when you go and get the perfect self-serve ice cream and just like,
00:09:39oh, yes.
00:09:41That's what we're going for here, folks.
00:09:42I think that Alicia and Deanna are 100% aiming to get redemption tonight.
00:09:47You know, they've talked up a big game, but they admit that they're chaotic in the kitchen.
00:09:51So, who knows?
00:09:54Oh my God.
00:09:56Bro.
00:09:57Is it good?
00:09:58Try it.
00:09:58It's like a vanilla-y style custard.
00:10:01Ooh.
00:10:02Call me the ice cream queen.
00:10:04I am super happy with the flavour.
00:10:07It's ready to go on the ice cream maker.
00:10:08I think the thing that we'd like to prove to ourselves is that, like, we're not just here for our
00:10:13personality and stuff.
00:10:14We are very good cooks and we deserve to be here.
00:10:17Bye bye.
00:10:19Ice cream gone.
00:10:22It's got a little extra virgin olive oil in there.
00:10:25Now I've just got the beef bones on for our bearded tacos for our maids.
00:10:30Love it.
00:10:30I'm just going to saute out some chilies.
00:10:33We've got three different styles of Mexican chilies adding to the punch.
00:10:38I'm stoked.
00:10:40The consomme is smelling bang on.
00:10:42That's definitely a nice heat to do it.
00:10:44We are bringing the heat.
00:10:46Yes.
00:10:46I'm just cutting up the chuck steak.
00:10:49So pretty much it's a slow-cooked meat that's done in, like, a consomme.
00:10:54The tortilla itself is then filled with the shredded meat, some fresh salsa,
00:10:58and then you'll dunk it in your consomme as you eat it.
00:11:01It's probably one of mine and Dee's favourite cuisines.
00:11:06Okay, I'm going to check that ice cream.
00:11:08Oh my lord.
00:11:10Oh, that looks good.
00:11:11Get a spoon.
00:11:12Okay, get a spoon.
00:11:13I think I've nailed that ice cream.
00:11:16The way it's come out, it looks beautiful.
00:11:21That's good.
00:11:22Let's get that in the freezer.
00:11:24Oh, yum.
00:11:25That is delicious.
00:11:26It's like a custardy vanilla ice cream.
00:11:29Yum.
00:11:30Oh my god, it tastes like literally vanilla soft serve from Macca's.
00:11:35I think we could have some more ice cream queens around the table.
00:11:38So, yeah, ice cream's done.
00:11:40It's going into the freezer and I am feeling so confident.
00:11:43We definitely want to redeem ourselves tonight, yes?
00:11:46I absolutely want to, yes.
00:11:47But 100% we would like to definitely beat those gatecrushers.
00:11:51100% we have more to prove than the gatecrushers.
00:11:54I feel like, you know, we've done the first round, critiqued more meals,
00:11:58listened to critiques from the judges.
00:12:00How's this one coming along over here?
00:12:02Yep.
00:12:02That's already giving a beefy smell.
00:12:04Yeah, we don't want to lose to a gatecrasher.
00:12:06It's going to stab us in the heart a little.
00:12:07Especially Sheridan and Ted considering they were one point above our last round.
00:12:12So, I think this time around, like it is different.
00:12:14We do have a little bit more of an advantage.
00:12:16Yep.
00:12:17Will it pay off?
00:12:18Yes.
00:12:18Will they like our food?
00:12:19Yes.
00:12:20Are we going to HQ?
00:12:21Yes.
00:12:22Perfect.
00:12:23Tick, tick, tick.
00:12:33Riding on the high, 82, second place on the leaderboard.
00:12:37We cooked, we cried, we got a score.
00:12:39Honestly, tonight, I want to seek the love from the plate.
00:12:46Even without Alicia and Deanne at the table, I believe 100% there will be drama tonight.
00:12:51I just don't trust Angus and Simon.
00:12:54We're pretty close with Alicia and Deanne, so I hope for their sake that they get a version of redemption.
00:13:03Oh my God.
00:13:04It's time.
00:13:05Are you excited?
00:13:05Hang on.
00:13:05Are we biting it off?
00:13:06No.
00:13:07No, no, no.
00:13:07No, no, no, no.
00:13:09All right, let's go.
00:13:09Look at me though.
00:13:09Let me make sure you've at least noticed.
00:13:12Yes.
00:13:12Poof, poof.
00:13:13I was just saying, look, we had a food fire in the kitchen.
00:13:15Let's go and do it.
00:13:16All right, let's go.
00:13:17Perfect.
00:13:18Hello.
00:13:21Come on in.
00:13:23They look really happy to welcome us into their house and the whole house smells really good.
00:13:29Hello.
00:13:30Good.
00:13:30Hello.
00:13:31They seem a bit relaxed.
00:13:33If it's even possible.
00:13:34It's ominous, isn't it?
00:13:35I'm scared.
00:13:36I'm scared.
00:13:38Oh, wow.
00:13:39Oh, look at that.
00:13:42Oh, oh my God.
00:13:45Alicia and Deanne's brain is plated all over the wall in this restaurant.
00:13:48You can see parts of them everywhere you look.
00:13:51Loud, proud and no apologies.
00:13:54Oh my God.
00:13:55Wow.
00:13:56Oh, we have names for now.
00:13:58Oh.
00:13:59Like if I had to live inside Alicia and Deanne's brain, I would be looking for the eject button
00:14:04as soon as possible.
00:14:06It would be a wild ride, but I think, you know, you only need about 30 seconds before you have
00:14:10to abort.
00:14:12Welcome back to the OGs.
00:14:14And the gatecratchers, welcome to hot mess.
00:14:18Everything's got a place, but it doesn't quite fit or go together like we do.
00:14:23We hope that yous enjoy maybe some quiet time at the table tonight.
00:14:27Yeah.
00:14:27It could be that.
00:14:30It's like we never left.
00:14:31Grab a drink and enjoy yourself and we're going to get back to the kitchen.
00:14:35Enjoy.
00:14:35Enjoy.
00:14:37Good luck.
00:14:40All right.
00:14:42Well, everyone.
00:14:43Cheers.
00:14:44Cheers.
00:14:46So how are you feeling after last night's, I would say successful cook?
00:14:50I feel so much better now.
00:14:52The pressure is off.
00:14:54I'm in a very good mood.
00:14:56Yeah.
00:14:56Beautiful.
00:14:57I thought your food was good.
00:14:59It was good.
00:14:59But I honestly thought that 82 felt a little bit elevated.
00:15:07What?
00:15:09Who the hell is this guy?
00:15:11I thought your food was good, but I also thought you had the emotional factor.
00:15:14Like, I think you pulled on people's heartstrings and maybe that helped you score a little bit.
00:15:21I'm just trying to highlight Oliver's strategic crying.
00:15:23I think they're doing the sad strategy.
00:15:25I wasn't, like, putting it on.
00:15:28I wasn't expecting to cry that early, but I was, yeah, I do get emotional.
00:15:32But did you push about a little bit?
00:15:34I was trying hard not to.
00:15:37I was really desperately being like, don't cry yet.
00:15:39What I'm sort of getting at is I do genuinely think that people's personalities end up turning
00:15:44up in the scoring.
00:15:46And you guys, you came in and you had an emotional night and your food was pretty good,
00:15:50but you got this whopping score.
00:15:52I feel like if you like people in this competition, you get a better score.
00:15:57So do you not think that the menu that they produced was worth the 82?
00:16:02I thought 82 was a little bit high.
00:16:06Did it help with your scoring, seeing the guys get emotional?
00:16:09Not at all.
00:16:10No.
00:16:10Did it help with yours?
00:16:12No.
00:16:13Oliver, I loved seeing you cry.
00:16:16And I don't think it added any points.
00:16:18Food also sort of spoke for itself.
00:16:20The critiques we got were exceptional.
00:16:22So I feel like our score is justified.
00:16:25And it shows that we have a reason to be around this table.
00:16:29I don't know if Angus is jealous of us, but it's either he didn't think that we cooked
00:16:33well enough or he just doesn't believe that men are able to cry.
00:16:37What I'm hearing is that if I had cried harder, I could have got 90.
00:16:42Ha ha ha ha ha.
00:16:46Coming up...
00:16:47Alisha and Diane dig deep for redemption.
00:16:51Perfect.
00:16:52Hallelujah!
00:16:53How the hell did we pull that off?
00:16:56Our kids are gonna be like proud of us.
00:16:58For our kids to be proud of their parents, that's all you can want in life really.
00:17:02I've gotta sound quite impressed to see what you've created tonight.
00:17:06There's a lot of work here.
00:17:08But for the guest teams...
00:17:10You need to come here to play.
00:17:11No one is safe as the competition ramps up.
00:17:18I definitely feel that any chance of this evening being a calm, mellow festival of sweetness
00:17:23and light is long gone.
00:17:26Do you think at any point in time that you do owe me an apology?
00:17:37We're at Hot Mess.
00:17:38Where the guest teams are hoping Alisha and Diane's dishes will pop.
00:17:45You had to tell me you were behind me doing that.
00:17:48He's part of my strategy.
00:17:51Say you wanted to be just a rock and roll.
00:18:03Ready? Let's do it.
00:18:07Woo!
00:18:08Okay. Oh my god.
00:18:09Okay.
00:18:09Okay.
00:18:11You ready?
00:18:11Alright, let's go.
00:18:12Okay.
00:18:12Oh my god.
00:18:14Hi ladies!
00:18:15How are you doing?
00:18:17Good, how are you?
00:18:19I think that they might possibly miss us at the dinner table tonight.
00:18:23But I'm excited for them to see this menu.
00:18:25Yeah.
00:18:26Bonsoir!
00:18:29Bonjour!
00:18:34How are we all?
00:18:35Well.
00:18:36Excellent.
00:18:37We are good.
00:18:38Yes.
00:18:39So welcome back Colin and Manu to Hot Mess.
00:18:42And it looks like best friends don't copy, they match.
00:18:44Yes.
00:18:45Well done.
00:18:45We're like two cinema seats.
00:18:50Alright, we are halfway through the round.
00:18:52Sharon and Ted, you're still on the bottom.
00:18:55Alicia and Diane, you really do need to redeem yourselves tonight or you will be at the bottom.
00:19:01I'm confident.
00:19:02We've listened and we're just trying to step out of the box a little bit.
00:19:06We've played with some things that we haven't done before.
00:19:09So, yeah.
00:19:11And what score are you aiming for tonight?
00:19:13We'd like to get in the high 80s at least.
00:19:17Oh, that's not good for you Sheridan and Ted.
00:19:19No.
00:19:19Terrible.
00:19:20That's a disaster.
00:19:22High 80s is a huge score, but they're obviously backing themselves saying they're going to improve.
00:19:26So, hats off to them.
00:19:28Are we hoping they get in the high 80s?
00:19:29No.
00:19:31Yeah, I guess if yous are ready to turn over your menus.
00:19:37So, for entree we have a tuna tartare.
00:19:40It's nice that I'll get to eat tonight.
00:19:42Tuna is such a delicate fish that there's nowhere to hide with this.
00:19:46So, for main we have beer here tacos.
00:19:48We've eaten a lot of beer here tacos.
00:19:50These are familiar flavours for us, so the expectations are high.
00:19:53This could be a 10 dish.
00:19:55And then for dessert we have an apple tart with caramel sauce and vanilla ice cream.
00:19:59I definitely think this menu is a step up from their last instant restaurant.
00:20:03An apple tart, ice cream, caramel sauce.
00:20:06Yum.
00:20:07I see a little bit more confidence in you, so.
00:20:10Yeah.
00:20:10We'll see you later.
00:20:11Thank you very much.
00:20:17Okay.
00:20:18I feel a bit more nervous.
00:20:20A little bit nervous, but you know what?
00:20:21I feel like we're pretty organised.
00:20:24Let's start getting into this entree.
00:20:26For our entree we're making tuna tartare.
00:20:28We're stepping out of our comfort zone with making potato crisps.
00:20:32I want the judges to be wowed.
00:20:34Yeah.
00:20:35We've made those from scratch.
00:20:36They need to be exactly like you'd, you know, open a bag of potato crisps.
00:20:40All right.
00:20:41Don't eat them.
00:20:43Bang on.
00:20:44Yum.
00:20:45I'm going to get them to the tuna.
00:20:46Start cutting that up.
00:20:48All right.
00:20:49Pressure's on on making sure I can cut up this tuna piercing lolly.
00:20:53You absolutely have it, Alicia.
00:20:56You want the perfect sort of dice to it.
00:20:58You want it not overly small where it's just like absolutely mushing.
00:21:01You need the perfect sort of cube so it just nearly melts in your mouth when you're eating it.
00:21:06So there's a lot of pressure on cutting up that tuna.
00:21:09I feel good and nervous at the same time.
00:21:12A good quality tuna, like what we're serving up, it's a beautiful flavour.
00:21:17So we are keeping quite simple.
00:21:19All right.
00:21:20Going to start on the mayo, I think.
00:21:22Perfect.
00:21:22Once I try your mayo, I think that's when I'll feel better.
00:21:26Oh, it's all on mine.
00:21:27Oh, perfect.
00:21:28This is very important for this mayonnaise to pack a punch.
00:21:31We are going for that garlicky, aioli-styled mayo.
00:21:35So I add it in.
00:21:36Dijon, if you will.
00:21:37Because that's where a lot of the flavour is coming from.
00:21:40I'm tasting the mayo.
00:21:41The garlic aioli, the mayo, whatever.
00:21:47Why are you quiet?
00:21:48Um, all I can taste is mustard.
00:21:52Oh, actually that's terrible.
00:21:56Oh, it's coming out.
00:22:00So it does have a little bit of a tang to it.
00:22:03I used one tablespoon like it said.
00:22:05I think it probably said teaspoon.
00:22:08Well, we learn.
00:22:09We learn.
00:22:10We're still learning to read, folks.
00:22:13I think we just need to make another batch, but a bit more plain.
00:22:16Second time around, we want it to impress.
00:22:19We want them to know that we are serious.
00:22:22Pressure is on.
00:22:28All right, well, let's talk about the entree then.
00:22:31Tuna tarte.
00:22:32I know from experience that it's hard to make a tarte spectacular.
00:22:36This is a dish that is easy to do fairly averagely
00:22:40and hard to do really well in terms of balancing the seasoning.
00:22:46Being raw tuna, there is nowhere to hide.
00:22:49It's going to be very hard to balance the flavours of this dish.
00:22:53And, you know, I wouldn't use the word balanced for the girls.
00:22:58Yeah.
00:22:59Being able to get all of the components correct and working is going to be a pretty hard job for
00:23:04them to do.
00:23:06Zoe, a tuna tartare.
00:23:09You can eat it.
00:23:09I know.
00:23:10Thanks for that.
00:23:10We don't have a problem with that, anyone?
00:23:11Well, you're a pescatarian.
00:23:13Crazy.
00:23:14If we get to your house and we've got roast beef and pork, it'll just turn to old competition.
00:23:20I feel like all I know about you is the fact that you're a pescetarian.
00:23:23So, tell us more about you.
00:23:25Um, about me?
00:23:27Zoe and Zach, they are at direct competition at this moment.
00:23:30So, I'm going to have to keep peppering them with a little bit of annoying angus.
00:23:35What about your cooking?
00:23:37Are you competitive?
00:23:39Are you here to win this competition?
00:23:44I am very confident in what Zach and I can cook.
00:23:47We are here to win.
00:23:48Yes, that first short answer.
00:23:50Yes.
00:23:52Because, Zach, you sound really confident, but Zoe, you don't sound so confident to me.
00:23:57I just think that, Angus, it seems like you do still have a big issue with me being at this
00:24:02table.
00:24:03They are noticeably getting more and more upset.
00:24:07So, I don't think we're done here.
00:24:09I think we're going to have to keep this going.
00:24:12Oh, it's pretty simple.
00:24:13We think that Zach's really confident and we think that you're the weakest link at the table.
00:24:21We think that when Zach does a critique of food, he actually knows what he's talking about.
00:24:25And half the time, I don't think you know what you're talking about.
00:24:29What the hell?
00:24:30This is a very mind-gamey trash talk.
00:24:34They haven't even seen them cook.
00:24:35Angus and Simon, they better watch what they're saying.
00:24:37This could blow up in their face.
00:24:41How are you feeling about all this chat and basically being directed over your way?
00:24:46Well, no, I just feel like some of the comments are made around the table are actually disrespectful.
00:24:51Are you happy to carry yourself like that? Or do you think at any point in time that you do
00:24:56owe me an apology?
00:25:02You're the weakest team.
00:25:03Zoe and Zate, you are the weakest team here and I think the competition is intense and that you should
00:25:07have to beat the best, who I think is Kristen and Lucy, in the grand final to win this competition.
00:25:12And that's what Simon and I plan on doing.
00:25:13Well, I just really hope that you can put your money where your mouth is.
00:25:16Well, that's what is happening.
00:25:17Well, it's $100,000, so I hope so too.
00:25:19These people have cracks appearing and that's good for us.
00:25:24Angus and Simon seem really fired up tonight.
00:25:27Yeah, this isn't the usual Angus and Simon.
00:25:30I definitely feel that any chance of this evening being a calm, mellow festival of sweetness and light is long
00:25:36gone.
00:25:41I'm not going to do the mustard, so I'll do everything else but the mustard.
00:25:44Alright, we're back on board.
00:25:46I've made a first batch of mayo and all I can taste is Dijon mustard.
00:25:51So, we've put that batch to the side.
00:25:53We've started again with no Dijon mustard.
00:25:56No garlic, everything else stayed the same.
00:25:59Let's taste it.
00:26:02Um, now that tastes like lemon and oil.
00:26:04How do I fix it?
00:26:06We don't have time to make more mayo.
00:26:08Maybe just mix them together in a sense.
00:26:10Just mix it into the one we've got.
00:26:12Let's go.
00:26:14Just try it.
00:26:18That definitely had a punch to it.
00:26:20I actually really don't mind that.
00:26:21But this whole dish was made to be eaten all together.
00:26:24Hopefully the flavours balance out.
00:26:28Alright, now let's start to put together the tuna mixture.
00:26:31Salt it up, baby.
00:26:32We're adding in a bit of the hot paprika, some chilli oil and some chives.
00:26:38We don't want to cover that tuna in over amounts of flavour.
00:26:41We're wanting it fresh.
00:26:43Don't put too much mayo.
00:26:45I know.
00:26:46I'm definitely worried about the mayo.
00:26:49Is it maybe too spicy?
00:26:50We want the tuna to speak for itself and not be hidden behind everything else.
00:26:54Let's get the tuna and see how we go like with this sort of amount.
00:26:57Is that enough? It's like a few bites.
00:26:59It's an entree.
00:27:00Calm down.
00:27:01The competition means a lot more to us now.
00:27:04We're in second round.
00:27:05There's been whispers around the table, you know, doubting us.
00:27:08We're so keen to prove everyone wrong.
00:27:10Add a few capers.
00:27:12It's got a little seeded mustard.
00:27:13Like a golden caviari look on the tip.
00:27:16All the potato chips are done.
00:27:18Yeah.
00:27:18They do look crispy and they are good.
00:27:20I'm already feeling nervous.
00:27:22Yeah.
00:27:22I think this one looks great.
00:27:24The menu.
00:27:25And this one's for Colin.
00:27:26Let's go.
00:27:35Entree is served.
00:27:42Visually, the entree looks pretty good.
00:27:46It feels elevated.
00:28:03Straight away, as soon as you place it, you start second guessing a little bit and get in your own
00:28:08head.
00:28:10We want to prove to the judges that we're willing to step out of our comfort zones.
00:28:14You know, we deserve to be here.
00:28:19Still to come.
00:28:21Very quiet in here tonight.
00:28:23Colin just loves to pop on in.
00:28:25Colin's kitchen visit.
00:28:27Tastes good, doesn't it?
00:28:28Yeah, if you say so.
00:28:29Hits a raw nerve.
00:28:31Colin's making me start to question everything.
00:28:34It's up to you.
00:28:35And later, can Alicia and Deanne's homestyle cooking.
00:28:40It's so full of flavor.
00:28:42Bring down the house.
00:28:48Bravo.
00:28:50Bravo.
00:28:52Bravo.
00:28:55At their instant restaurant hot mess, classy Bogans, Alicia and Deanne have their hearts set on impressing the judges with
00:29:03their elevated entree, tuna tartare.
00:29:10I hope this entree goes down really well.
00:29:14The flavors are there.
00:29:15It's beautiful.
00:29:16The freshness, the zestiness, the punch.
00:29:20I hope all the flavors balance when you bite into it.
00:29:25We've put our heart and soul into this dish.
00:29:27And we just hope the mayo doesn't let us down.
00:29:32We want to prove to the judges that we're trying new things.
00:29:36We've definitely stepped up.
00:29:38Thank you ladies.
00:29:42Bon appetit.
00:30:06Didn't work together like this.
00:30:07This is too salty.
00:30:11I like how they presented it visually.
00:30:13But I also feel like I've been smacked in the face with flavor and not in a way I was
00:30:17hoping.
00:30:18I can't taste the tuna.
00:30:19I think that they kind of dropped the ball on the flavor combination here.
00:30:24All I can taste right now is garlic.
00:30:27I thought the potato crisps were very nice but a little, if I say it, a little bit too much
00:30:32salt on them.
00:30:34I feel like I would have liked a bit more citrus on it.
00:30:37I didn't like the clumps of whole grain mustard that were just sort of put on top of it.
00:30:41It's supposed to be a tuna tartare.
00:30:43I couldn't taste the tuna properly.
00:30:45That mayo just did too much.
00:30:47Wasn't what I expected.
00:30:49Kristen.
00:30:50I loved it.
00:30:52I really did enjoy it.
00:30:53I like the chili.
00:30:54I like the mustard seed.
00:30:55I love mayo.
00:30:57So for me, it's a great dish.
00:31:00It was nearly there.
00:31:01I think there was a bit too much going on in that mayo.
00:31:04And it was nice.
00:31:06Like I like the addition of the whole grain mustard.
00:31:08But yeah, just a bit, a bit too full on.
00:31:12So where does it sit with Sheridan and Ted's entree?
00:31:16Yeah, for me this is ahead of Sheridan and Ted's.
00:31:30Alisha and Diane for Entree, you gave us Tuna Tartare.
00:31:35You ladies are a work of progress.
00:31:38You are listening.
00:31:39You are taking on advice.
00:31:42But you're still slipping into some old habits as well.
00:31:46Like the tuna was caught beautifully.
00:31:47like it's got a nice texture wasn't too small not too big the seeded mustard i'm not too sure how
00:31:53that snuck in well anyway it's in there the tuna needed the dressing olive oil some some of that
00:32:00lemon zest a bit of salt a bit of lemon juice and it's glistening because tuna needs to have
00:32:05that lubricant in it needs to be shiny having just a couple of capers in there i would have
00:32:11chopped them through and i would have put a little bit of soy or some lime and some olive oil
00:32:17and i would have dressed the tuna itself and then i would got little dots of that mayonnaise because
00:32:25that mayonnaise it's so full of flavor full of garlic it's like an hourly more than a mayonnaise
00:32:34you are listening but you're also not listening which is exactly what you two are
00:32:43mains to go thank you ladies thank you thank you
00:32:50can we put that behind ourselves yeah no mains yeah 100 i can do that like the back of my
00:32:55hand
00:32:55perfect feeling a little i guess uneasy we thought we smashed entree um still confident with our main
00:33:03but yeah it's definitely gotten in the back of your head a bit let's go perfect same power
00:33:09what do we need for it i'm gonna have a look at that meat this is our 10 the main
00:33:15is our 10
00:33:16for main we're having beardier tacos actually smells good the consomme is where i want it to be
00:33:22i'm stoked it's coming together so we're gonna we'll work on this together yeah we're gonna start to do
00:33:27the tortilla doughs and just start pressing them out i think we are most excited about the beardier tacos
00:33:32we are yeah we'll make it quite a big batch of these three oh that's probably four and a half
00:33:39all right this dish means a lot to us everyone we've cooked it for absolutely loves it one half
00:33:46one fourth one third so we need three of these of vegetable oil like we sit down with our family
00:33:52and
00:33:52yeah friends if i make them enough to send a snapchat i tell you what people are coming around i've
00:33:57got
00:33:57them at the door i'm like this i don't remember and my husband's like yeah i said that they can
00:34:00come around i'm like okay luckily i made 42 all right so how big are these little wools supposed
00:34:06to be they're still meant to be mini but we need to be able to fold them in half the
00:34:10thing worrying
00:34:11me the most about the main is definitely the tortillas especially with the amount that we had to make
00:34:15it's not easy you want the tortilla thin enough so it'll crisp up when you fry it but not so
00:34:22thin
00:34:22but they'll break when you fold them over press press press roll roll press if you can make 45 of
00:34:30those perfect okay each one has to be perfect yeah we need every element to be perfect if we want
00:34:36to
00:34:36get a 10 to the main so have we resolved all our differences yet i feel like simon still owes
00:34:48me an
00:34:48apology that i'm waiting for we quite enjoy riling up zoe it's like shooting fish in a barrel you need
00:34:58to
00:34:58come here to play and if i think you're not here to play or in the right way that i
00:35:02think the way
00:35:03the right way you think yeah there we go you just summed up angus and simon we've gone over this
00:35:09so
00:35:10many times it's not your business the theme of this restaurant is really playing on their mind i think
00:35:16they're going a bit cuckoo someone would you apologize
00:35:22no chance i think you're being a phony no okay you're happy to offend you're happy oh my god can
00:35:31someone change the bloody record i don't see you having as much conviction and passion as some that's
00:35:37an opinion oh my god
00:35:45it gives me chills every time
00:36:07love it i can sing opera didn't want to outstage
00:36:15i like you know get clear up some of this negative energy yeah should we sage the room
00:36:20sage would be great honestly we could burn one of these plants i reckon
00:36:31this one's like pretty good like this sort of size that's a great size yes i love it now i'm
00:36:36smashing out those tortillas gonna do a little bit of a fry perfect so we want to just slightly see
00:36:42the tortillas before we uh did them in the consome so they have a sickness to them and they're not
00:36:49completely raw very quiet in here tonight no not quite enough because you just came in
00:36:57cullen just loves to pop on in it's very nerve wracking it's intimidating talk to me what talk to
00:37:03about the main where's the beef it's in here in here there is some beef bones in there that i'll
00:37:10have to remove it so imagine more like that all right so you're going to serve it all like that
00:37:15no it's going to be all shredded you hold it because i don't enjoy my jacket okay
00:37:21it tastes good doesn't it it's nice flavor in there yeah if you say so
00:37:27there's still a lot of stock in this are you going to reduce the sauce down um no
00:37:34you dip them in the consumer you've got six liters there
00:37:38that's not how i've ever done it you know when i first sort of got this recipe in a sense
00:37:42that's not how it was done the sauce you're going to serve on the plate are you going to do
00:37:46it
00:37:46to it and am i going to do colin's making me start to question everything i feel like this
00:37:55i don't know maybe should i at this stage i'm questioning all of every ability i have here
00:38:07at alicia and diane's second instant restaurant the girls are suffering a crisis of confidence
00:38:13in their birria taco main are you going to reduce the sauce down you've got six liters there
00:38:19what do you want to do am i going to do it took to you colin's like making me start
00:38:26to question
00:38:26everything but that's not how i've ever done it no we're not doing that when i first got this recipe
00:38:36that's not how it was done all right i would taste everything and then see if you need to fix
00:38:42up
00:38:42yeah goodbye thanks for coming um you know what i felt better before he was in here but
00:38:51i felt so confident and now i feel so non-confident do we even know how to make
00:38:56these anymore like yeah have we ever made these all right let's just get that high let's just focus
00:39:02for a minute we cook this all the time and we love it yeah i don't feel like i want
00:39:07to
00:39:07produce down because that's not what it is you dip them in it's like liquid yeah we're gonna serve
00:39:14these the way that we serve them the way we eat them that's just our dish that is our signature
00:39:19dish
00:39:20being you know two home-starred cooks we are sticking to our vision this is what we know we're
00:39:25not professional chefs but we are 16 years worth of parenting and they're still alive so they're happily
00:39:32fed i'm gonna keep it exactly how it is i'm not gonna risk doing something and it fails look at
00:39:38least our kids are gonna be like proud of us i mean we got here for kids to be proud
00:39:44of their parents
00:39:45that's all you can want in life really is to be a parent that your kids are proud of all
00:39:50right i'm
00:39:51gonna stop taking out my meat so the meat should be you know spicy full of flavor and it should
00:39:57just be
00:39:57pulling apart all right i'm gonna get those bones up yeah look at that that made just fell off the
00:40:03bone perfect hallelujah no get on to graven that cheese the cheese gods are gonna be with me
00:40:13as we'll tell you i did actually sing yesterday we were setting up the restaurant
00:40:17you're in the kitchen or just hanging out he'll just burst into a song and it's really frustrating
00:40:20because i kind of think to save a lot try and shatter the glass all right looking at the main
00:40:29course birria tacos i actually make birria tacos frequently i love them they're so delicious i want
00:40:38a ramekin of the actual consummate because you want to just dip that in like a croissant in the
00:40:44coffee yeah absolutely we know what we should be expecting on this plate right now i am prepared
00:40:50to hoe down into this from the get-go i want to strip my rings off the second i see
00:40:56them and i
00:40:56want to eat it and get sauce everywhere i love birria tacos something i've made a couple times i think
00:41:02you could definitely get a 10 with this dish just making sure that you've dipped those tortillas
00:41:07into the liquid and and fry them else there's a bit of a crisp on them having the tortilla be
00:41:13thin
00:41:13enough that it gets crispy is a challenge and if you're making 24 good luck it's gonna be like this
00:41:22oh you know what i'm saying i don't have it often but when i do it's a beautiful lovely mess
00:41:28and i love it
00:41:32all right tongs a bit of a taco is where you've actually dunked your tortilla in the consomme that
00:41:38you've made and then once you're frying it you're filling it with your meat and your cheeses and you're
00:41:43folding it well the meat still looks juicy the color on the tortilla is good i'm definitely feeling
00:41:49more confident it's coming together this is our 10. the main is our 10. perfect perfect perfect
00:41:55two each these are pretty big so yeah i'm feeling confident on on there i just have 700 to go
00:42:02start putting plates out little bowls for the salsa i'm still confident we know our kids love these
00:42:09tacos and we are here for our kids these can go straight on to plate we want to show our
00:42:14kids you
00:42:14step out of your comfort zone you can do anything you want to go for it go for it give
00:42:18it a shot oh
00:42:21i have an extra of the salsa oh look this is perfect this is the way you would get it
00:42:28at a mexican
00:42:29restaurant a little jug of the consomme for you to dunk your tortilla i'm happy with the consomme
00:42:35this is how we do it the flavors are there there's no really beautiful way to serve the tacos it's
00:42:42all
00:42:42about the flavors i'd say yes so i believe the judges love it as much as the kids still at
00:42:48home
00:42:48let's get it out i'll go con you've got my knees let's do it
00:43:01pain is served
00:43:12the dish looks really appetizing i've got two really stuffed tacos overflowing with cheese and
00:43:18beef overall the dish looks really tasty that's perfect oh man this still looks good
00:43:28i think i've got the smartest one of everyone do you like me or no
00:43:35christian's got a bigger taco no it was
00:43:38we'll just go move up another one jokes
00:43:48yes get messy
00:43:53i'm in all sorts of feelings i'm feeling nervous as much as it is exactly how we have that at
00:44:00home
00:44:06i'm hoping the judges can get all the flavors how it all goes together i'm hoping this is our 10th
00:44:20yes
00:44:21in adelaide things are about to get messy at alicia and deanne's hot mess
00:44:25yes get messy yeah fill dunk dip with their family favorite main course birria tacos
00:44:36i'm feeling nervous this dish means a lot to us we enjoy it everyone we've cooked it for absolutely loves
00:44:43it
00:44:46this is what we know and we're hoping this is enough
00:44:50i'm hoping this is our 10. thank you ladies thank you
00:44:58good
00:44:58good
00:44:58good
00:45:06oh that's all
00:45:14the mexican flavors really smack you in the face the sauce is amazing
00:45:26all right
00:45:27are you all right mate
00:45:37all the way
00:45:42yes
00:45:44how was your taco experience i really liked it that consomme was great but the chilies that were
00:45:53used you can definitely taste like that if they um the flavor they've definitely sort of
00:46:00put themselves in a bit of a bit
00:46:04i definitely think that this has put them in a safer position this could be the difference between
00:46:09sheridan ted being on the bottom anymore and where alicia and deanne end up
00:46:14i really really like the salsa i thought it was very well balanced it was nice to cut through
00:46:18the consomme which was a bit oily i think the crispiness of the tortilla is not there it's okay
00:46:26and if it was just up to you who's ahead
00:46:31look we need someone yeah to to crumble we need someone to struggle in the kitchen we need someone to
00:46:36get less than 69. this was my first experience of a birria taco and i enjoyed it and yeah i
00:46:43think
00:46:43this is a pretty solid dish from the girls i want to start by saying that this is a big
00:46:48improvement
00:46:49on their last cook they've definitely taken on the advice from you lovely men and the table around
00:46:55i think that any team who is able to demonstrate like they have on the plate
00:47:00take on the feedback and then apply it that's a team they need to watch out for
00:47:11alicia and the informant course you served us at baria tacos
00:47:18i've got to say i'm quite impressed to see what you've created tonight there's a lot of work here
00:47:23i think whatever it's written on my news definitely on the plate and really enjoyable
00:47:30you understand what you need to do but you're not quite there yet
00:47:38i feel the tortilla could have been rolled thinner so it could have been crispier feel like you should
00:47:44have put a little bit more liquid into that braising beef just to make it nice and wet and soft
00:47:50i feel like it's missing a little bit depth of flavor
00:47:55a beautiful stock it was simmering away but if we had reduced it it would have been super
00:48:02because it concentrates all our flavor there's a few little tweaks we've got to do and then we're
00:48:08getting there it's enjoyable but there's a lot of little things that i would want to make it great
00:48:18i'm looking at this apple tart with caramel sauce and vanilla ice cream yum why don't you finish
00:48:25on high for us yes perfect thank you all right i feel like at the end of the day our
00:48:36flavors are in
00:48:37there you know there may be some little bits and stuff but it's exactly how we do it at home
00:48:42the critique i mean it wasn't bad but it wasn't what it felt more bad than it did feel good
00:48:49to be
00:48:49honest yeah we're trying so hard to redeem ourselves but yeah it's not looking great
00:49:06uh we'll be fine don't cry i'm not feeling good just feeling frustrated
00:49:19i believed that our main definitely deserved a pen
00:49:25i think yeah i always beat myself down because you know i can cook we can cook and then like
00:49:33when
00:49:33things like this it just looks like we're just ditzy hands i just don't know what we're doing
00:49:39second cook second cry
00:49:50okay we make a joke of things because what what can you do you just slap me and don't
00:49:54i think it's easier to get out of your head if you laugh it off and then move on than
00:50:00it is to sit
00:50:01there and cry it's not working okay we're just going to go with it laugh with it and just move
00:50:06on
00:50:06from it we're just getting two desserts yes all right so we're just going to cook all the apples
00:50:11yeah for dessert we are having apple tart with caramel sauce and vanilla ice cream the ice cream's
00:50:19in the freezer so now we're going to get onto the apples i've made the stuff for the apples to
00:50:24sort of
00:50:24saute in just going to chuck these apples in okay it's got the cinnamon in there the nutmeg in there
00:50:31yeah the butter kitchen smells good i can smell the cinnamon the apples near get soft enough to go
00:50:37on the tart the apples are sauteing and um cooking off but we also need to get the tart and
00:50:43roll that
00:50:43out i've already made a short crust dough now you'll need that quite thin i need to roll it out
00:50:49and
00:50:49get it into the oven to blind bake we cannot afford to mess up this dessert i'm a little bit
00:50:56worried
00:50:56it's all falling apart oh i'm trying to flip it and it's falling apart alicia come and help me
00:51:06i don't know i don't really know what to do here what the the main part of the dessert is
00:51:14the apple
00:51:15tart and at this stage we don't have a tart
00:51:19oh
00:51:27in adelaide alicia and deanne's dreams of the perfect home style apple tart have started to crumble
00:51:34what the the main part of the dessert is the apple tart and at this stage we don't have a
00:51:40tart
00:51:45oh i can't even pick this dough up what am i going to do with it we're just going to
00:51:51push it in
00:51:52what's the worst that can happen
00:51:56so at this stage we're going to build our own tart into the pan
00:51:59and just grab parts and just jam it in there
00:52:04and why not yep bangin put some beads in get it in the oven we're getting it into blind bake
00:52:10here
00:52:11and let's just pray to the dough gods if you will we're going to pray for a miracle here
00:52:22angus are you happy or sad tonight i'm probably the happiest i've been look it is a competition
00:52:27but i will be excited for the girls to do better than they did in the first in the first
00:52:33time
00:52:34i think the girls have done a great job so far i believe in the girls at this stage i'm
00:52:39happy to
00:52:39eat some good food and see the girls improve we're one of the teams that are not afraid of alicia
00:52:43and
00:52:44deanne i'm pretty happy for them to do well the truth is we know we can beat the girls we
00:52:49have cooked
00:52:49before we beat the girls in the first round and we know we can beat them again so sheridan have
00:52:55you told
00:52:55them that they know that they know that i'm not worried about the ladies okay
00:53:04so you want to keep them in a competition so you can beat them later on is that correct uh
00:53:09yeah
00:53:11get rid of the tough competition i'm a little bit nervous because i think angus and simon will do
00:53:17anything to win this competition i think that they would be more than happy to low ball us to get
00:53:24ahead
00:53:33so we're going to have to go with it it's actually not too bad i'm not you know with the
00:53:48filling yeah
00:53:48we'll just i mean we're just going to make it work just start layering them out dolls all right here
00:53:54we
00:53:54go here comes my learning skills we have come too far to give up now all right we're back baby
00:53:59we're back
00:54:00we are very competitive we are very strong powerful over the top loud women that looks like a fanned out
00:54:07target for me that looks like a professional's done it oh 100 we've picked ourselves up and you know
00:54:12what if anything will come back stronger oh don't you dare all right that's on all right we should talk
00:54:22apple tart with caramel sauce and vanilla ice cream i'm very excited about this dessert i'm expecting
00:54:29beautiful short crust pastry i actually commend alicia and diane for attempting this tonight because
00:54:37i think they're just trying to show everyone that they're stepping it up i'm really keen to try the
00:54:42ice cream so hopefully it will be really nice and creamy nothing has been glaringly wrong with their
00:54:49dishes and we're not feeling comfortable yeah at all we've had one terrific ice cream already so it does
00:54:58have a high bar to match that i kind of want to have like nice thin slices of the apple
00:55:04almost in a spiral
00:55:05in the scent in a singular tart so they could do that and make it really look really really nice
00:55:10and elegant it should be a beautiful dish do you think we should pull this out the apple tarts in
00:55:17the oven starting to worry me a little bit the apples on the top is getting some like little black
00:55:21bits on this on the tips take that out and let it cool down a little bit it's probably better
00:55:25for us to
00:55:26cut it it's smelling good it looks cooked on the top yeah how the hell did we pull that off
00:55:33did that put us
00:55:35back on the high yes okay i'm nervous okay moment of truth i'm taking the ice cream out i am
00:55:43feeling
00:55:43nervous i'm hoping that it's not icy it is creamy it's not even ice here i'm not and girl that
00:55:51is
00:55:51good all right one thing at a time
00:55:58okay so i'm feeling confident now i've been done you've done the caramel sauce good to go that's
00:56:04beautiful at this stage i'm thinking we actually could have a saving grace here all right so we're
00:56:10going to go straight down the middle and then just try and get six pieces off each side is that
00:56:15yeah when dessert is finished what we're imagining it to look like is a nice you know triangle slice of
00:56:21the apple top you know our ice cream on a little dish and we've got a little pouring jug of
00:56:26the
00:56:27caramel sauce oh god i don't think my apples are soft enough oh shivers they're slipping and sliding
00:56:35really weren't they yes it's like like parting the waters from the movie moana as soon as i'm cutting
00:56:41it down the apples the apples do have a real crisp to them just as they said our plating was
00:56:47getting
00:56:48better the apples are probably under done we're just going to run with it nothing wrong with the
00:56:53crunchy texture if you ask me i like a little bit of a crispness oh my god that is look
00:57:00look we thought
00:57:01we were going to have nothing this is make or break and at this stage if we can get all
00:57:05of this on
00:57:06the plate and stuff and the flavors are all there we could still have a pretty decent dessert okay
00:57:11quick just put ice cream on i have nailed that ice cream caramel sauce good to go that's beautiful
00:57:17the apple tart is kind of holding its shape as best as possible i think it's mixed emotions on the
00:57:23dessert but i think i'm feeling more proud than not proud because at the end of the day there was
00:57:27a
00:57:27stage we thought we had no tart at all so we've got our menu and colin let's get down there
00:57:33for a melt
00:57:58it looks like there's a lot that's gone wrong the tart's not holding its shape it honestly just looks
00:58:05like a bit of a pile of apples
00:58:23at this point we're just hoping and praying that the flavors are working out
00:58:34it's obviously not how we imagined it to be it's not how it's exactly supposed to be
00:58:39i think that the flavors are all there that could carry us through yeah sure there's some technical
00:58:46issues if you will but there are a lot of things on here that will work together
00:58:59alicia and diane are feeling the heat with their final course dessert where their shot at redemption
00:59:05rests on their apple tart with caramel sauce and vanilla ice cream
00:59:14it's obviously not how we imagined it to be it's not how it's exactly supposed to be i think that
00:59:19the flavors are all there that could carry us through yeah sure there's some technical issues
00:59:24these if you will but there are a lot of things on here that will work together
00:59:31thank you ladies take a break and we call you back for our final critic thank you
00:59:46If you want the pastry to be shortcrust pastry, which means it should be really crumbly, but
00:59:51the pastry was just not cooked, it was a bit sloppy.
00:59:57I think they've got a bit of a pastry that's not cooked.
01:00:02Oh, this hurts my heart.
01:00:05You can't even tiptoe around it.
01:00:08The tart, yeah, it's not good, it's not good.
01:00:19I feel nothing but sympathy.
01:00:21Like, I really feel sorry for them because this should have been a home run.
01:00:36I think they've had a bit of a tart disaster.
01:00:41The pastry is a bit underbaked.
01:00:43I think the apple is underspiced and undercooked.
01:00:49Yeah.
01:00:50Not great.
01:00:55I'm not a tart man, but I don't really think that was a tart.
01:00:59I really like the caramel sauce.
01:01:01Salt and nut.
01:01:03I liked it.
01:01:04So after three glasses, do you think your coffee line enough?
01:01:10Oh, look, we've always said we're never confident until we hear it.
01:01:12I think that we have shown more technique and, yes, I'd like to think that we are on top.
01:01:19We're in with a chance.
01:01:20The fact that the main element on the dish has got some major issues.
01:01:25We're like, absolutely could be a chance.
01:01:28Yeah.
01:01:28Yeah, I was, I feel for the girls because I think this is a bit of a let down.
01:01:33The ice cream was good and the caramel sauce is nice, but I am disappointed by the tart.
01:01:40I would go as far to say the apple component of this tart was unpleasant.
01:01:45It was quite undercooked and that's the major component of the dessert.
01:01:51It is pretty bad.
01:01:53We'd love to go up against Alicia and Deanne and Kitchen HQ because we can beat them.
01:01:58We beat them in the first round, so they'll be easy to beat again.
01:02:02Where do you see each team now?
01:02:05I honestly think it could be like one point by the side.
01:02:10I really think every point is going to matter.
01:02:11I love the fact that you didn't like it, but you still swallowed the whole thing.
01:02:15Well, I had a tiny portion this time, Anu.
01:02:17Oh, Jesus!
01:02:23After finishing dessert, it's time for each team to score Alicia and Deanne's instant restaurant
01:02:29out of ten.
01:02:33Did they get redemption?
01:02:35I don't think so.
01:02:37So I loved the entree.
01:02:38I liked the tuna tartare, but it didn't like wow me either.
01:02:43It was just too much.
01:02:44It was unbalanced and too loud.
01:02:46I think I liked it more than you did.
01:02:48I was pleasantly surprised by this one from them.
01:02:51I thought the potato chips were actually really nice.
01:02:53I think that the balance of the other three things was not correct.
01:02:57It's not a bad dish, but it just didn't quite get there.
01:03:00Now then for the mains, we had birria tacos and they were good.
01:03:05It was their best dish.
01:03:06It was their best dish.
01:03:07For me, I thought that the consomme needed a little bit more seasoning.
01:03:10The tortilla or the tacos should be crisp.
01:03:13It was a little bit thick and not crisp.
01:03:15The meat inside was dry, but I still think it was a step up from the entree.
01:03:20And then the dessert, we had the apple tart with caramel sauce and vanilla ice cream.
01:03:26Yeah.
01:03:26I love the caramel sauce and that was it for me.
01:03:29Yeah.
01:03:30I think the ice cream was too sweet and the tart.
01:03:33It wasn't a tart.
01:03:33It was almost everything was wrong with the tart.
01:03:37Oh, I love the girls, but that dessert was a fail.
01:03:40That dessert was a fail.
01:03:42I'm going for a five.
01:03:45I thought I'd probably get a five.
01:03:48Yeah, let's do a five.
01:03:49I do think it needs to be a five.
01:03:50Okay, fair.
01:03:51Okay, a five.
01:03:52I think a four is fair.
01:03:54Yep.
01:03:54Given what we ate tonight.
01:03:55Do you agree?
01:03:56I think, yeah, I'm happy with a four.
01:03:57Yeah.
01:03:58Cool.
01:03:58So we'll give Alicia and Deanne a four.
01:04:01A four.
01:04:03Tonight, I think I'm happy with a six for the girls.
01:04:05Yeah, I think a six sounds good.
01:04:06Alright.
01:04:07Happy with a six?
01:04:08Goodbye.
01:04:09Cheers.
01:04:13Overall, today's cook has been a bit of a let down.
01:04:16You know, you're so confident and prepared, but the pressure in the kitchen does get to you.
01:04:19Let's do it.
01:04:20Let's go.
01:04:22If the gate crashes beat us, it wouldn't feel great.
01:04:25You know, we're supposed to have been able to handle it better the second time around.
01:04:29Do we want to go?
01:04:30No.
01:04:31Do we want to go to HQ?
01:04:32Yes.
01:04:33We're just hoping we've done enough for us to stay in this competition.
01:04:43My gut is telling me that there is definitely harsh critiques coming in.
01:04:50I'm nervous.
01:04:52We do need someone to get a lower score than our score of 69.
01:04:55Everyone tonight has been talking about how we are neck and neck.
01:04:59It's going to be a really, really close call.
01:05:03Alicia and Deanne, thank you for having us back to your hot mess.
01:05:09Redemption is what you need to survive.
01:05:12Did you achieve it?
01:05:16The guest teams have given you a combined score of...
01:05:2324 out of 50.
01:05:26That's really, really low.
01:05:29That's worse than our first round.
01:05:30Yeah.
01:05:31We're really needing a miracle when it comes to the judges' scores.
01:05:35And now it's our turn.
01:05:36We'll score each dish out of 10.
01:05:40Entree, tuna tartare.
01:05:42The tuna was cooked really well.
01:05:45Nice little chunks.
01:05:46The mayonnaise had a lot of flavour.
01:05:48But the garlic threw it out.
01:05:50I think the tuna should have been dressed nicely.
01:05:53The mayonnaise should have been piped over the top in little dots
01:05:56so it wouldn't be overwhelming with the flavour.
01:05:59The crisps were a bit too much salt.
01:06:02This entree had everything to be a great entree.
01:06:06It's about understanding how to put all the elements together.
01:06:10It didn't hit the heights that I was hoping.
01:06:13So the score I'm giving you is a five.
01:06:17For your entree tonight, I score you a five.
01:06:23Look, I've already started trying to do the maths up in my head,
01:06:26and I already know it's not looking great.
01:06:28I do not want to be taken out by a gate crusher right now.
01:06:33For men's course ladies, you serve this belia tacos.
01:06:38It looks exactly what you promised on the menu.
01:06:41Though I thought the tortilla itself wasn't well that thin enough.
01:06:46I thought the stock that you've done, it's one dimensional.
01:06:50It's missing a little bit of acidity,
01:06:52maybe a tiny bit of sweetness to balance it out.
01:06:55But I think you ladies are showing that you're learning.
01:06:58Everything on the plate was meant to be there.
01:07:01I would have tossed the meat in that beautiful stock a little bit more,
01:07:06got that fat through there so that it was glistening before you put it in.
01:07:09And the sauce was nice, but we needed to reduce it right down,
01:07:13just to intensify the flavour.
01:07:16The score I'm giving you for your main course is a six.
01:07:22For your main course tonight, I score you a seven.
01:07:28The course picking up, we've done a bit better.
01:07:30We were aiming for ten, but we've got to take it on the chair.
01:07:34For dessert, you gave us apple tart with caramel sauce and vanilla ice cream.
01:07:40All right, three elements to the dish.
01:07:42The caramel sauce, it's a beautiful caramel sauce.
01:07:47The ice cream, well done.
01:07:50And now we get to the elephant in the room.
01:07:54I don't know, there's something drastically gone wrong with that apple tart.
01:08:00The pastry hasn't been rolled thin enough.
01:08:03It's undercooked. It's not even a tart.
01:08:06It kind of looks like a tart, but it's not a tart.
01:08:09And then when you get to the apples,
01:08:10you should be able to just, with a four, go through.
01:08:14Your apples are only half cooked.
01:08:16So for your dessert tonight, I score you a four.
01:08:21Yeah, unfortunately, the last course was really a hot mess.
01:08:26The score I'm giving you is a three.
01:08:31So, Alicia and Diane, that gives you a grand total score of 54.
01:08:3854.
01:08:39Yeah. Bottom of the leaderboard again.
01:08:41You know what?
01:08:42Look, I'm starting to get a pillow and a blanket down here.
01:08:44Look, I'm devastated about our score.
01:08:46Absolutely.
01:08:46I'm proud still of our cook.
01:08:47You know, there is still two chances.
01:08:50You've got Zoe and Zach and they haven't been in that kitchen with pressure before.
01:08:54So, we're still in the competition here.
01:08:57Alicia and Diane, you are on the bottom.
01:08:59Sheridan and Ted, you are safe.
01:09:01We've still two restaurants to go.
01:09:04As we know, you've picked people off before.
01:09:08It's definitely not over yet.
01:09:10We're looking at our rivalries.
01:09:14With a score of 54, Alicia and Diane are at the bottom of the leaderboard,
01:09:20while Kristin and Lucy remain at the top.
01:09:25Angus and Simon, one team has been redeemed and one hasn't, in any words.
01:09:31We're going to be coming home with a big redemption.
01:09:33That makes it very interesting because you guys are next to cook.
01:09:36All right, okay.
01:09:39We've fallen our sword, then so be it.
01:09:42But we're going to do our absolute best to not do that.
01:09:46All right, well, we'll see you right back in Adelaide tomorrow night.
01:09:49You don't have to go very far.
01:09:51I feel like strategically, if you want to win the competition,
01:09:54you probably shouldn't make a lot of enemies right before you're about to cook.
01:09:58I think there's a bigger than a slimmer chance that they might slip and fall.
01:10:06Next time, Adelaide's Angus and Simon are stepping up for their shot at redemption.
01:10:13We're going to show people that we've made business.
01:10:15It's not enough that I should win, others should lose.
01:10:19But they're facing a tough crowd.
01:10:22They've consistently given smack talk around the table.
01:10:25They have spoken a big game.
01:10:27The thing that I'm worried about the most is them actually smashing it out of the park.
01:10:31The more time that goes on, the more I believe we can win this.
01:10:35And while confidence is hitting an all-time high,
01:10:41Zoe makes a move.
01:10:43You got this.
01:10:44To ambush the boys' ambitions.
01:10:47Hello.
01:10:49She'll wait to sleep, allegedly.
01:10:52This is the last thing that I need.
01:10:54And now I'm completely rattled.
01:10:56I hope you've cooked up an apology and I'm ready to hear it.
01:10:59I do enjoy seeing him, like, shaking his boots a little bit.
01:11:03To be continued...
01:11:05...