My.Kitchen.Rules.AU.S14E06.WEB.
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00:00:00Previously teams from Victoria, South Australia and Queensland began their
00:00:06journeys to become MKR champions. This is Australia on a plate. I don't think
00:00:12anyone can underestimate Guglielmo. In WA, loved-up couple Hannah and Lawrence
00:00:20poured their hearts, we've got this, out on the plate. Growing up as a child didn't
00:00:26have a mum, dinner was always missing something. Then I met Hannah. But not
00:00:32everyone was feeling the love. I ain't buying it. I think they might be playing
00:00:39the hard story to get some sympathy for us. That is ridiculous.
00:00:45However the table was love struck with a near-perfect main. My god that's actually good.
00:00:51Can't really say too many wrong things about this dish. I'm gonna score you an 8.
00:00:57A 9. I'll take it. Yeah we're happy. They move into third place with 68 points
00:01:04while the Mo Bros remain at the top and brother and sister duo Danny and Sonya
00:01:08are risking elimination at the bottom. But through it all. My mum can cook chilli
00:01:15mussels better than you guys. One team has described the dishes. Ribs are easy. As easy.
00:01:22This is an easy dish. Peasy. He's trying to get them off their game.
00:01:27Well played Michael. Thank you. Tonight it's the final instant restaurant of
00:01:34round one. You've got the mouth and the cannoli king so let's go. Fussy friends
00:01:41Mike and Pete must put their money where their mouths are. Please score and
00:01:46critique on our food not the insults I've been giving everyone at the table.
00:01:50Pete, honestly I feel I'm really confident. Smells amazing. Yummo. We're
00:01:55gonna deliver some really good dishes tonight. Yeah and we will make it look
00:01:58easy. Because that's what we do. But have they spoken too soon? The coliseum is out
00:02:03there and it's full of lions and you're about to go into it yeah. It's never
00:02:07taken this long to cook. We might as well just throw our schedule out the window.
00:02:11This is looking good for us. At the end of the night it's a jaw-dropping
00:02:16elimination. Expect the unexpected. As a new twist rocks the competition. And
00:02:22Anka first. Oh you must be shitting me.
00:02:28We're in Perth where Fussy Friends Mike and Pete will host the last instant
00:02:42restaurant of this round. Here we go Pete. I'm super excited. I'm looking forward to it.
00:02:47To have a chance to compete in MKR is like a wish come true for me. We do want
00:02:52to win. We want to be at the end. A meatball sub? Meatball sub? What the hell?
00:02:57No we're not in Subway. Petey and I in this competition together because we're best friends and we both
00:03:04love to cook.
00:03:07The way you cook is older style Italian nonna who doesn't. I think I'm a bit of
00:03:15cook. Surprisingly Michael doesn't offend me anymore. Mike and Pete now have
00:03:23less than five hours before the guest teams arrive for their instant
00:03:27restaurant. Pete honestly I'm feeling really confident. Tell you what once they
00:03:31taste the entree they're gonna want more. Once they taste the mains they're gonna
00:03:36want more. And once they taste the dessert oh my god it's just gonna be
00:03:41amazing. People gonna love it. I'm expecting a lot from Mike and Pete.
00:03:47They're definitely talks the talk but can they walk the walk? I'm expecting
00:03:52authentic Italian food and if that's not delivered I will be upset. As I say
00:03:56you always leave the best to last. Yeah well but they don't know that but they
00:04:00will by the end of the night. The pressure is gonna be on for Mike and Pete
00:04:05tonight especially Mike. He's been critiquing harshly and I think he's gonna
00:04:09have to put his money where his mouth is because the expectations are gonna be
00:04:12really high tonight.
00:04:16All right here we are we need to get crayfish. There it is.
00:04:19That's amazing. Two, four, six, eight. We'll take them all please. For entree we're making
00:04:25crayfish ravioli in a marinara sauce. The crayfish expensive ingredients you
00:04:32want to know it's there so you want to let that ingredient shine and the
00:04:35marinara sauce what's in it is it gonna overpower this luxurious ingredient.
00:04:40Morning. Morning. How are you guys? We need a gram. Fifteen perfectly cut
00:04:45osso bucco please. Tonight for mains we're making osso bucco with soft
00:04:50polenta and broccolini. I cannot wait until Manu and Colin pop that in their
00:04:55mouth. Osso bucco's beef shank should fall off the bone and just taste magical.
00:05:03The judges are going to love it. It's just gonna fall off the bone. You can
00:05:08suck that bone honey. Everyone's had osso bucco. Shin of the veal of the beef
00:05:14which have to be braised nice and slow. I'm expecting beautiful beefy sauce. On
00:05:20paper I love this dish.
00:05:30Mike we've got the carrots here. This is gonna be for the osso bucco. Beautiful
00:05:34shallots. So the onions. Manu's always banging on about sauce. We're gonna give him sauce.
00:05:39We are Italians after all. Yeah. Because they're gonna cook Italian
00:05:44food I will pull every dish apart and I will critique every single element the
00:05:49dish. I think they're going to be pretty hard on us but you can't be hard if the
00:05:54food is awesome. I'm pretty excited to see how complicated Mike's dishes are
00:05:59after he said ours were easy. I can't wait. I can't wait. Everyone knows Mikey puts
00:06:04his foot in it. Some things that are easy sometimes can come back to bite you.
00:06:08So I'm hoping that's gonna be the case. We're gonna make the food awesome food.
00:06:17Have a lovely day. That was quick and easy.
00:06:23Tonight is the night that's going to put everyone back in their box. I'm feeling
00:06:28good. I'm feeling like we're gonna have one of the best instant restaurants in
00:06:35MKR history.
00:06:38At the end of tonight it's elimination time. Yeah beautiful. So Mike and Pete are
00:06:45pulling out all the stops to impress. The star attraction tonight is the zebra.
00:06:50Well no the star attraction is our food. It's gonna be epic. So here we are we've
00:06:57got it? Here we are. Our instant restaurant is called Twisted Lemons. Here we go this
00:07:05is it. It's pretty random name. The look and theme of our instant restaurant is
00:07:13really just supposed to scream fun. Kitsch. Yeah kitsch. It's light hearted.
00:07:19Hey Pete. I've got Alice. Alice has come to join us. Does this look pretty? I can't wait to get
00:07:28inside and cook. I think the teams are expecting a lot. We've been quite vocal
00:07:33with our critiques. I can't wait to hear how many easies are there tonight around
00:07:38the table. I'm sure that word's gonna be thrown around quite a bit. But we'll make
00:07:42it easy. The goal that we have set is to top the leaderboard. I think we have the
00:07:47skills to do it. We've got in the bag. Let's go cook. Go.
00:07:53See you soon.
00:07:58Right. Here we are. I don't mind doing your bow tie mate. A bit of a surreal moment
00:08:04putting on our very own My Kitchen Rules apron. All right. Mikey. We're good to go.
00:08:11Love your name. Love the MKR. We're going. We're starting the running.
00:08:15Let's do this. All we need to do now is prep. I'm excited. I just can't wait for
00:08:21our dishes to hit the table. So I'm currently slicing the lemons and the
00:08:26oranges for the cannoli. For dessert we'll be cooking a Sicilian cannoli with
00:08:32ricotta. The amount of cannolis you've produced over the years is phenomenal.
00:08:37Knowing that I've done a lot they are going to be expecting nothing less than
00:08:43perfection. You are the cannoli king. We're going to smash it. Easy. So Pete is the
00:08:51self-confessed cannoli king which is always a bad move to call yourself the
00:08:57king, the queen, the whatever and the king better bring it. I know that we're going
00:09:03to get compared to Simone and Viviana. It does appear to be the Italians versus
00:09:07the Italians. But I've never had a bad review on my cannoli. There's two major
00:09:14parts to the cannoli. The ricotta filling and of course the cannoli shell. Where's
00:09:21the lemon juice mate? Once you add the acid to the hot milk the cream should
00:09:25curdle. Oh my god Pete. It's fantastic. That's awesome. That is bloody
00:09:32beautiful. All right so Mike I'm just cracking on with the crayfish. This dish
00:09:45is inspired by my mum's side who are cray fishermen. We're just going to blitz
00:09:52this, add my cream to it and I'm gonna taste, taste, taste. We are shooting to
00:10:00have a perfect score. We need a 10 out of 10 Pete. Can you just tell me, okay, does
00:10:07that need anything?
00:10:13Perfect. I know we can cook. I want people to critique what's on the plate honestly.
00:10:20Should be a nice soft gentle flavor but it's gonna be just yum-o. Smells amazing
00:10:26by the way. If the other teams critique harshly just because the way I've
00:10:30critiqued, I think it'd be unjust.
00:10:40Tonight we're going to see who are the Italian. Buona fortuna. I'm expecting a lot
00:10:50from King Cannoli. I know, me too. Mike has talked an incredibly big game. We're
00:10:56expecting really big things from these two.
00:11:01Mike has put the expectations through the roof and I feel like some of his
00:11:06words have soured people's taste buds and I'd be surprised if that doesn't
00:11:11reflect when each person's eating the dish tonight. This competition is the hope
00:11:16that Mike and Pete come a gutser. Don't wish them any ill will but I hope
00:11:20something happens in the kitchen, eh? Yeah. Our score at the minute is 56. We're
00:11:24sitting on the bottom. There's someone going home tonight. It's potentially us.
00:11:28Mike and Pete have to come a proper belly up otherwise we're gone.
00:11:35Oh my god! They're here.
00:11:37I'm gonna love you, love you inside out. I'm gonna love you, love you inside out.
00:11:44Mike looked a little bit stressed for me with a little bit red. I can see there is a
00:11:57lot of flour on the aprons so I'm guessing it's gonna be a lot of dough
00:12:01going on. Italian food is our comfort zone. If you're gonna be cooking Italian
00:12:06we will judge as Italian. We know what we're talking about.
00:12:14It feels like exactly how Mike is at the table. Everything might have just been
00:12:34blurted out and put on the walls. I'm not the biggest fan of it. It's always just
00:12:44about lemon, oranges, Italian flag. We were expecting this vibe. A little bit
00:12:49cliche. We half expected a picture of Mike eating grapes in a row. Or holding the apple.
00:13:00And Pete being the thinker. Welcome to our restaurant Twisted Lemons. As you might have
00:13:12guessed where the Twisted comes from, if we had a do-over we would have just called this
00:13:16restaurant Mike's Brain. There's no story, it's just about having fun. It's colourful,
00:13:23it's kitsch. So we hope that you guys all enjoy it but we've got some cooking to do.
00:13:28We do Pete. Thank you ragazzi! Good luck!
00:13:34So I would love to know from Simone and Viviana, what do you guys think of the
00:13:42instant restaurant that we're in? That is exactly what we were expecting from them.
00:13:45Yes. An Italian restaurant that is not Italian. Exactly. This is the Italy that you live in
00:13:53other countries. This is not the Italy you live in Italy. It is throughout on an Italian
00:14:00restaurant that is not Italian. We've both been in Italy. There's two sections of Italy.
00:14:06There's the tourist section and then there's the real Italy. We're in the tourist section
00:14:10right now. We're at a novelty store. We're ready to get the Leaning Tower of Pisa magnet
00:14:16for the fridge. Yeah and the shot glass. Is it a fake Italy? No it is not fake Italy. It's like
00:14:21a bit cliche. It's a cliche and we were expecting this from them because obviously that's what is
00:14:27in their mind. That's what they have from Italy probably. Well let's see what they're going to cook.
00:14:37Putting the ossobucco on now. For the mains, tonight's ossobucco is an ossobucco cut
00:14:42beef and it should be cooked so beautifully and tender that it should be falling off the bone
00:14:48using a fork and a spoon. This is your one of your favorite dishes and a family favorite right?
00:14:54Correct. My grandparents, my mum, my dad, sweethearts. I'm looking forward to pay homage to
00:15:02where my parents come from in Italy. I've seared everything Pete. It's going in the tray.
00:15:08Ossobucco is a simple dish but it needs time to reach perfection. I wanted to get that
00:15:15in the oven ASAP. Put in the red wine sauce that I made.
00:15:19This is bloody amazing. I'm a ninja in the kitchen. So I'm doing the pasta. I am working on the
00:15:29pasta day for the ravioli. Our pasta has got a big silky and al dente.
00:15:37Simone and Viviana did a brilliant job but our pasta is better than theirs.
00:15:43All right, so I've knocked up my first lot of pasta. I'm just going to let it rest.
00:15:49We have both been cooking for some time and that gives us the skills to win. Yes.
00:15:57Should we all cheers?
00:16:09Do you guys want to be filled in on what happened?
00:16:13Well here we go. There was a bit of a conversation over the table. Yeah. A bit of a heated one.
00:16:20I think the person responsible for that behaviour should maybe fess up themselves.
00:16:26Which is obviously Mike. So Mike said something about how you're so emotional and about your
00:16:32mother and kind of made a hint that maybe it was acting or something like this. Can I ask a
00:16:39question now? Yeah. You know when Lawrence came out he did his bill and he was crying because he's
00:16:45lost his mum and it's really upsetting. But then second time he came out he cried again. Third time
00:16:51he came out and I thought this is orchestrated. I think they might be playing the hard story to
00:16:59get some sympathy for us. If anyone knew what Lawrence's mum had like I'll literally get
00:17:05emotional now. It's yeah it made me upset man. Mike's saying that it's the biggest lowball ever.
00:17:12My mum had supranuclear palsy. It's the closest thing to that's Parkinson's and it was activated
00:17:18when she had my sister. My sister's two and a half years older. And then when, do you want me to say?
00:17:27No I'll get it out. You got this mate. And then the doctor said you can either have your son,
00:17:32you can either have your son and lose 10-15 years of your life.
00:17:39So she had the son and two years later she passed. So Lawrence has never had a mum. So for Mike to
00:17:45say that at the table that's, I'm off him. I feel like Mike says some pretty stupid things
00:17:53but out of everything Mike has said that has been the most offensive. Anyone that hurts my partner
00:18:01it's game on. Seriously it's game on. I've never been more fueled to fight.
00:18:07Honestly I see red. His words have soured my taste buds. Mike has a target on his back now.
00:18:22Coming up. Entree served. Is it time to forgive and forget? Please score and critique on our food.
00:18:30Not the insults I've been giving everyone at the table. I actually hope the dish is terrible.
00:18:36Plus. Teams rest yourselves and MKR first.
00:18:44Something that has never happened on MKR before.
00:18:50Oh you must be shitting me. A curveball that shocks the table.
00:19:01At the Twisted Lemons the teams are discussing Mike's sour comments. Hands up if anyone else
00:19:11has been personally victimized by Mike. Attacked. Offended. Not that we know of. Everyone should have
00:19:18your hands up. While in the kitchen Mike and Pete remain determined to show everybody how easy it is.
00:19:27I'm gonna saute the onions off. Yep. For the marinara sauce.
00:19:34For entree we are cooking a crayfish ravioli in a delicate marinara sauce. I'm just gonna let that
00:19:41cook for a little bit. It's gonna be epic. It's just us on a plate. I think it's fine. You have
00:19:50it under control. Pretty much on schedule. Yeah. I'm not really feeling stressed about
00:19:57the cook to be honest. No. I'm more stressed about opening the door to the judges.
00:20:20Oh my god they're here.
00:20:34I'm so excited. My oh my god you've been working this dirty.
00:20:39It's not some everyday that you have two famous chefs rock up at your front door.
00:20:51I like your salmon shirt. It's not salmon. It's pink. How are we all?
00:21:00Good. Manu, Colin, everyone. Welcome to our instant restaurant Twisted Lemons.
00:21:07Mike and Pete. Tonight is the final instant restaurant of an incredible round.
00:21:13The final chance for a team to impress. And that's you Mike and Pete.
00:21:22We have said all along to expect the unexpected on My Kitchen Rules.
00:21:30There's a twist coming. Something that has never happened on MKR before.
00:21:38I feel sick about this twist tonight. I automatically thought we're gonna be in
00:21:44like some sudden death cooking for our lives. A twist of what? Maybe they're gonna introduce
00:21:53a new Italian couple. We told you at the beginning of the round that every place on the leaderboard
00:22:03matters. And at the end of the night we will find out why. So Mike and Pete you've had a lot to say
00:22:14about the dishes you tested to date.
00:22:20What's on the menu tonight? All right if you'd like to open your menus.
00:22:26For entree we have a crayfish ravioli in a marinara sauce. Yes. Rinara next to the ravioli
00:22:35is a big no-no for me and Viviana. That is not Italian for us. And for mains we have
00:22:44osso bucco with a soft polenta. And broccoli. That is not Italian for us.
00:22:51We have osso bucco with a soft polenta. And broccolini. And broccolini yes. I love osso bucco.
00:22:58I know exactly what I'm expecting. I hope that it's amazing. It's a bit fail-proof. And for dessert
00:23:05and oh man. I better not f it up. We have Sicilian cannoli with ricotta. In Mike's famous words.
00:23:16Easy. There's a lot going on here. There's a lot of work. There's pasta. There's braising.
00:23:22There's a lot can go wrong here. You guys have promised us the world. The world. Please score
00:23:30and critique on our food not the insults I've been giving everyone at the table.
00:23:35A bit late for that. Yeah that's what I was going to say. That ship has sailed.
00:23:39I'm going to try as much as I humanly can to taste the food and not the words. And that's
00:23:46going to be tough. We want you to enjoy the meals that we're going to produce tonight.
00:23:51It's our heritage. Our background. And. Yeah.
00:24:02I'm really happy to have everyone here.
00:24:09When Mike got emotional it's annoyed me. I was super frustrated. Super hurt. Super angry.
00:24:18Is it rich of Mikey to get teary after having a chop at Lawrence for getting teary and
00:24:24essentially saying he's doing it for a sympathy vote? Yeah it is.
00:24:30Well you've talked it up. Let's see if you can back it up. Let's see. Let's see. Thanks guys.
00:24:35Thank you. I can't wait for this. I cannot wait to see what they serve.
00:24:41I cannot wait to critique it. I'm excited.
00:24:48Who do you think is going to be the most critical tonight? I think the boys are going to be critical.
00:24:52They're at the top. Yeah. And that's where they want to stay. Yeah. And I think they might think
00:24:58that we might be a bit of a threat to them. I think you might be right. At the end of the day
00:25:02they're all going to be critical right? I mean I think Simone and Viviana are going to be critical
00:25:07for sure because they are Italian. The Italian Simone and Viviana they do modern Italian.
00:25:14You and I we do traditional Italian cooking. People still like traditions so at the end of
00:25:20the day move over we're coming through. I'm going to crack on with the pasta for the ravioli Mike.
00:25:25Ravioli and pasta both have their own tricky points. The pasta it's coming out okay. There
00:25:31is more technique involved in making ravioli because you're putting two sheets together.
00:25:36This needs to be turned and looked after. I think coming from larger families we've cooked a lot of
00:25:42pasta at the same time so I think it's an advantage for sure. We're feeling so comfortable
00:25:48because it actually is and I'm going to say it with confidence it is easy.
00:25:52What do you think about this menu? Are you excited? I think if there was not this marinara
00:25:58sauce into it it would have been a great menu. This is Italy of the 1960s. 100 percent.
00:26:08I love it. After tonight he'll be the strongest Italian team. Who's got the better menu?
00:26:13Better menu? Updates on the Italian cuisine. I think it's going to be the Italian cuisine.
00:26:20Better menu? Updated 2024? Us. I'm worried about this being amazing. Yeah yeah proper.
00:26:28The menu I am a little bit intimidated by because if they do this right we're gone. Yeah.
00:26:38I'm gonna keep on cracking on with the ravioli okay. For entree we are cooking a crayfish ravioli
00:26:44in a marinara sauce. I'm looking forward to serving our pasta to Simona and Viviana.
00:26:50They probably have a level of understanding of Italian food
00:26:54that the other contestants don't have. We've got to get these raviolis on.
00:27:02Happy with it?
00:27:05It tastes phenomenal. God the sauce Pete looks amazing. We need to plate it. Let's plate it.
00:27:11Viviana and Simone they've killed it with their presentation.
00:27:18We need to make sure that our presentation is going to be bang on.
00:27:25This is the most banging dish I've seen for a long time.
00:27:28And we're going to top that off with a salmon roe.
00:27:31Are you happy? Yeah I'll take Colin. Yep you take the menu. Let's go.
00:27:41We know our food. We know our background. We know we can cook.
00:27:56Entree served.
00:28:01First impressions of the entree ravioli is it's quite a large dish for a ravioli.
00:28:13There's a lot on there. That's nearly a main portion. Grazie Mikey. It smells so good.
00:28:21There's nothing worse than someone talking a big game and then not delivering.
00:28:25I actually hope the dish is terrible.
00:28:32I'm excited for them to try those ravioli. I know this dish is perfect.
00:28:55Looking at the raviolo it looks too thick, too hard.
00:29:01It might be a disaster with ravioli.
00:29:15In Perth it's the final restaurant of the round and after talking a big game
00:29:20Mike and Pete have served their entree crayfish ravioli in marinara sauce.
00:29:32I'm feeling excited looking at Colin Minogue eating our fantastic ravioli.
00:29:39They're going to be really happy with this.
00:29:43Thank you gents. Thank you. Enjoy. Enjoy.
00:29:48Bon appetit. Thank you. Grazie chef.
00:30:01It's one of the best dishes I've had in the whole thing.
00:30:17I am stoked because it doesn't taste like crayfish at all. I think I got one bite
00:30:23and I was like crayfish and that was because there was a shell in it.
00:30:28I didn't think it was that good.
00:30:32I really liked it.
00:30:35I loved the hint of chilli and the lemon that you got in there.
00:30:38I really thought it was a good dish.
00:30:42The pasta was cooked so well. The crayfish was delicious.
00:30:45There wasn't too much sauce. It was great.
00:30:48I like the pasta was well made. The whole dish was good.
00:30:53Danny and Sonia and they're happy just for a big plate of pasta.
00:30:56I don't think they've actually thought about what's in front of them.
00:30:59But no flavour of crayfish or lobster.
00:31:01It was close to, you know, a packet ravioli with tomato sauce on it to be honest.
00:31:07It was crazy that people thought it was a good dish.
00:31:10That dish just didn't hit the market at all.
00:31:13Had shell in my ravioli.
00:31:16I bit so hard into a piece of shell. It hurt my teeth.
00:31:22I didn't even taste the crayfish.
00:31:26This is a fail.
00:31:28It was not an Italian flavour on a plate.
00:31:32I think that was the worst entrée we had since when we started this competition.
00:31:38The filling, it was like baby food chucked in the middle of two layers of pasta.
00:31:44We are the Italians.
00:31:45We do believe that we are better in Italian cuisine than Mike and Pete.
00:31:52After everyone's critique, these guys are roasting their life out of this.
00:31:56I think we're going to be okay.
00:32:06I'm thinking, yeah, we've got this.
00:32:08They're going to be really happy with this.
00:32:10They wanted home cooking, traditional Italian dish.
00:32:13That's what they're getting.
00:32:15Mike and Pete, for entrée you gave us crayfish ravioli in marinara sauce.
00:32:20I do commend you on the amount of raviolis you made because that is a lot of work.
00:32:28My biggest problem with this dish is, I'm eating that, I don't know that's crayfish.
00:32:36What I would have done was diced the crayfish.
00:32:38So when I cut into it, I get those beautiful jewels of crayfish
00:32:42because it's an expensive ingredient.
00:32:50The pasta is too thick.
00:32:54It's supposed to be silky and velvety.
00:32:59This sauce is, excuse my French, boring.
00:33:06Just being really honest.
00:33:11It hasn't started well for me, I'm sorry to say.
00:33:15Wow, I was like a balloon that's just been popped.
00:33:19Yeah.
00:33:21I'm a little bit blindsided.
00:33:23Yeah.
00:33:24I just think it's a bit harsh.
00:33:28It's killing me because I had high expectation from you boys.
00:33:32I really did.
00:33:34And saying that there's a lot of work gone into this,
00:33:36two more courses, give us what you promised, yeah?
00:33:39Yep.
00:33:40Thank you, James.
00:33:40Thank you very much.
00:33:43The judges' comments, it rattled us.
00:33:45It deflates you.
00:33:46It hits you, it hits you.
00:33:48Yes.
00:33:49Let's call the elephant out right now.
00:33:51Mike has talked a big game.
00:33:53This dish is actually a fail.
00:33:56And I was like, good.
00:33:57And Danny and Sonia, they might not be at the bottom of the leaderboard.
00:34:05How do you feel, Pete?
00:34:06Oh look, I'm not gonna lie, I'm a little bit devastated.
00:34:09Yeah.
00:34:09The critique that we've been given is not what we were expecting.
00:34:15And well, I feel like shit actually.
00:34:18Yeah, the crayfish did get a little bit lost, probably.
00:34:21Don't know whether we could have done that pasta any thinner without it falling apart.
00:34:25Yeah.
00:34:25So I'll let it rattle us.
00:34:27Let's just crack on and get what we need to get done.
00:34:29Okay, cool.
00:34:29For the main course, the osso bucco, you're doing the polenta.
00:34:35Pete, I'm just gonna try and enjoy cooking this polenta.
00:34:39The polenta should be buttery, cheesy, a touch salty, just full of punch.
00:34:46We can plate it.
00:34:47Yep.
00:34:48Get everything plated and then...
00:34:49Hello, hello.
00:34:50Oh, hello, Cullen.
00:34:51Mate, the amount of work you put into making all those raviolis, a lot of work, right?
00:34:56Yeah.
00:34:56Right, I'm butting for you.
00:34:58Oh, polenta.
00:35:00It's a lot, isn't it?
00:35:04It's a bit bland.
00:35:05100%.
00:35:06Just worried that putting the cheese through too far in advance.
00:35:10What will that do?
00:35:11Flavour it.
00:35:12Imagine flavouring the polenta.
00:35:14I'll just tell you, the coliseum is out there.
00:35:17It's full of lions.
00:35:18We're about to go into it, yeah?
00:35:19That's all right.
00:35:21You want this osso bucco to pop.
00:35:25Give me a look.
00:35:26And the meat better be able to cook it with a spoon.
00:35:29We're checking the osso bucco.
00:35:31They've been cooking for a long time.
00:35:36Is it still attached to the bone?
00:35:41We're a bit concerned.
00:35:45It needs to be falling off the bone.
00:35:47Some of them are a little bit tough.
00:35:49Is that what you want?
00:35:50Is that the way you would normally eat it?
00:35:54The meat is nowhere near where it needs to be.
00:35:57And I feel gutted because the time is ticking.
00:36:00We've definitely underestimated, and I don't know how,
00:36:03because we've cooked this so many times and it's never taken this long to cook.
00:36:08Now's a good time to start fixing it.
00:36:10Yeah.
00:36:11Stop standing around.
00:36:12Yeah.
00:36:13All right, get back to work.
00:36:14See you later.
00:36:17Maybe it's the oven, maybe it's the quantity.
00:36:20So the only resolution is to crank up that oven.
00:36:23And spread the osso bucco into the two trays.
00:36:26And hope for the best.
00:36:29All right.
00:36:31I just hope this cooks.
00:36:33I think we need to do a little prayer to the...
00:36:35The gods.
00:36:36To the cooked gods.
00:36:37These dishes are really important to us because this dish
00:36:41is a representation of my family and my family's history.
00:36:45I need this dish to be perfect.
00:36:54Fussy friends Mike and Pete's osso bucco main
00:36:57has been simmering away for what seems like an eternity.
00:37:00And now, time is fast running out.
00:37:03I'm just...
00:37:05Do you know what? I am stressing.
00:37:06The pressure has got to us, I think.
00:37:08The osso bucco's not going the way I want it.
00:37:12And once again, we take it out of the oven and...
00:37:18It's still nowhere near there.
00:37:21Devastating, basically.
00:37:24Some of them are just falling apart.
00:37:26And others just are not.
00:37:28They're just not there.
00:37:32No.
00:37:38Simone, is that a dish you're looking forward to?
00:37:41This is an absolutely great dish.
00:37:44It's a dish that actually comes from the north of Italy,
00:37:47which is the area that I live.
00:37:49There is not much margin of error for the osso bucco.
00:37:53Can I get a 10?
00:37:55Absolutely.
00:37:56If this is going to be done well, guys, you're going to absolutely love it.
00:38:00Osso bucco is going to be full of flavor.
00:38:03The meat has to fall off the bone.
00:38:05They need to...
00:38:06For sure, they've been cooking long enough.
00:38:09On paper, it sounds delicious.
00:38:12Osso bucco is pretty hard to mess up.
00:38:15It's easy.
00:38:17Well, I'm just quoting the man himself.
00:38:19Yeah, it's pretty hard to mess up.
00:38:22I am a bit worried about the main from these guys.
00:38:24If they nail it, we're gone.
00:38:26But although it's an easy dish,
00:38:28some things that are easy sometimes can come back to bite you.
00:38:33It's either do or die now.
00:38:35Like, really?
00:38:38Okay.
00:38:38We need to get this osso bucco out now,
00:38:40or else we're going to be marked down for being late.
00:38:43Even though the osso bucco is not where it needs to be,
00:38:46we feel like too much time has passed.
00:38:48Passed.
00:38:48And so we decide to serve the osso bucco.
00:38:51Yeah.
00:38:53Would we love this to be soft and tender and delicious and juicy?
00:38:59Yes.
00:38:59Is it?
00:39:01No.
00:39:02It's just a shame.
00:39:04I think it's the fact that we're using aluminium
00:39:07and they're just not good conductors of heat.
00:39:10What a rookie mistake.
00:39:11Yeah.
00:39:13On the top or the side, Mikey?
00:39:15On the top.
00:39:17We've got the gremolata.
00:39:19We've got the plantain.
00:39:19We've got the osso bucco.
00:39:21And the broccolini.
00:39:23It looks pretty, Pete.
00:39:24I mean, it looks like a dog's breakfast, actually,
00:39:26but it doesn't look like a dog's breakfast.
00:39:29We need to give the osso bucco that is cooked to the judges.
00:39:34The score is worth more.
00:39:35And to the guests that we believe are going to score us the hardest.
00:39:39Yeah.
00:39:40That would be Simone and Viviana.
00:39:43Colin, Manu.
00:39:44Manu, let's go.
00:39:45Let's go.
00:39:58Bringing these dishes out, I'm expecting the worst.
00:40:04The mains are served.
00:40:07Hey.
00:40:10Thank you so much.
00:40:24It looks great.
00:40:27Yeah, thank you.
00:40:29I love osso bucco, but I want this dish to fail.
00:40:38The osso bucco smells amazing.
00:40:40The polenta looks nice.
00:40:42Visually wise, on point.
00:40:45It looks so far, looks good.
00:40:49Ready?
00:40:58I'm thinking, are they pulling the meat apart easily or they're struggling?
00:41:06I don't know.
00:41:07I don't even want to watch them make this.
00:41:14They're not looking too fancy.
00:41:15Mark and Peter, looking disheveled.
00:41:17They're stressed.
00:41:19I know that we have served up a subpar dish.
00:41:24It could be the end of the road.
00:41:26We could be going home tonight.
00:41:29At the Twisted Lemons, Mike and Pete have just served up their main course,
00:41:41osso bucco with soft polenta and broccolini.
00:41:45And they're hoping their dish doesn't hit a sour note with their guests.
00:41:53Thanks, boys.
00:41:55Bon appetit.
00:41:58It's tough.
00:42:10My knife wasn't cutting through.
00:42:12It was tough.
00:42:15I had my little celebration dance for a second because the dish is terrible.
00:42:29It's nowhere near as soft as what it could be.
00:42:31Yeah, man.
00:42:32It's so basic.
00:42:34Yeah, it's not even basic, don't call it.
00:42:37No, no.
00:42:38It was tough.
00:42:39It was undercooked.
00:42:41Whether I'm on the chopping block or not, I want my food done right.
00:42:51Simone next to me, his all fell apart.
00:42:54Mine was the exact opposite.
00:42:55Like, it was so tough.
00:42:57I need a steak knife to get through it.
00:43:01Simone and Viviana, the only two people at the table that finished their plate.
00:43:07I looked over and it was like, we have two different plates.
00:43:09Yeah, I was like, someone else has cooked your meal.
00:43:12Do the tallying give the tallying the better piece of meat?
00:43:14Actually, that wouldn't surprise me if that was the case.
00:43:17I personally, I think it was very well done, well executed.
00:43:21The guys nailed the flavor profile of this dish.
00:43:26It did taste very traditional Italian, in my opinion.
00:43:29I personally enjoyed it.
00:43:33I don't know what they did wrong to that meat, but that was like,
00:43:37it was like chewing through a thick piece of meat.
00:43:41It was like, I don't know, it was like,
00:43:44it was like chewing through a thong.
00:43:48Yeah, disappointing to say the least.
00:43:51That was a massive miss for us.
00:43:53I think these guys are in a lot of trouble.
00:43:54It's like a bad run.
00:43:56Let's fight back.
00:43:57It doesn't help that Mike has talked such a massive game as well,
00:44:01because then you would think that you'd be able to get this right.
00:44:05I'm like, woohoo, yeah, man, we're in this.
00:44:09Like, these boys have failed.
00:44:10Like, this is looking good for us.
00:44:14Silver lining.
00:44:22For main course, we served us an osso bucco with soft polenta and broccolini.
00:44:28Flavor profile is delicious, but it was missing a little bit of cooking.
00:44:35It needs to really kind of fall apart.
00:44:41Highlight for me was the polenta.
00:44:44I had the flavor of osso bucco.
00:44:46I loved the bone marrow.
00:44:48I think very well played that he gave him and me the two smaller pieces of osso bucco,
00:44:54because I'm glad I got this one and not that one, because mine was, it's still a bit under.
00:45:03Yeah, it was a challenge.
00:45:05It was a challenge.
00:45:06As it's always going to be.
00:45:09We have both had an epic fail on the main.
00:45:12We could be going home.
00:45:14Discarded.
00:45:17Sissy and cannoli.
00:45:19Come on, you can't be stressed about that now.
00:45:22Just got to bring it.
00:45:23Let's go.
00:45:23Yeah, thanks guys.
00:45:25King of cannoli.
00:45:27He's the king of cannoli.
00:45:28I get he's going to know this back to front.
00:45:32Please, something go wrong here.
00:45:36All right, Mike.
00:45:37Right, Pete.
00:45:38The osso bucco.
00:45:39Look, I would have loved to kept it longer.
00:45:41Yeah.
00:45:41I didn't want them waiting any longer.
00:45:43Maybe we should just let them just wait.
00:45:45Do you know what?
00:45:45Let's not think about it anymore.
00:45:47We've got the cannoli.
00:45:48For dessert, we are making a Sicilian cannoli with buccona.
00:45:53I'm going to try and do the spun sugar.
00:45:55We're going to do this.
00:45:56We're going to smash it.
00:45:57We know that this needs to be one of the best desserts in MKR history.
00:46:03I've never had a bad review on my cannoli.
00:46:05So all we need to do is get it looking spectacular.
00:46:09I want them to be beautiful on the plate.
00:46:11That's exactly what I want too.
00:46:14I've got the cannoli dough I've made earlier.
00:46:17The cannoli shell is definitely something that I learned to make with my mum.
00:46:22I'm about to fry my first lot of cannolis, Mike.
00:46:26Yeah.
00:46:27Everything is riding on this dessert.
00:46:32So obviously, you guys know that, you know, Italian talks about with the hand.
00:46:36But there's like a lot of gesture that we do that actually have a meaning.
00:46:40So we were thinking tonight, me and Simone are going to do like some gestures.
00:46:45And you will have to guess what does it mean?
00:46:47Yes.
00:46:48What does it mean?
00:46:49What does it mean?
00:46:50Yes.
00:46:52What does it mean?
00:46:54It's a diss.
00:46:55It's like, I don't care what you're saying.
00:46:56Yeah, I don't care.
00:46:57That's enough.
00:46:58The classic one.
00:47:01What are you saying now?
00:47:02What the heck is going on?
00:47:05Yeah, it's like, what is this?
00:47:07What about this?
00:47:10What is this?
00:47:11I'm Simone.
00:47:13I'm Simone.
00:47:15This one very simple.
00:47:17Oh, titties.
00:47:19Oh, yeah.
00:47:20In Australia, that's more...
00:47:22Balls.
00:47:27This is my favourite.
00:47:28So next time when someone talks too much, we're going to be like...
00:47:32This is like get to the point.
00:47:34Get to the point.
00:47:35Get to the point.
00:47:35Come on.
00:47:36I can give you some Aussie ones like that.
00:47:39All right, if you want.
00:47:39Danny.
00:47:47Coming up...
00:47:48Will dessert prove to be...
00:47:50Holy cannoli.
00:47:52The fussy friends crowning glory.
00:47:55This dessert is massively important.
00:47:59With two disappointing courses served,
00:48:01the pressure is now on cannoli king Pete
00:48:04to deliver a stellar dessert and avoid elimination.
00:48:08So I need to put these cannolis in for about three minutes.
00:48:12Given our entrée and main course,
00:48:14we pretty much need a 10 out of 10 for these cannoli.
00:48:17Does it even...
00:48:19Probably stay in the competition.
00:48:20If that cannoli shows up,
00:48:22I'm going to have to give it a 10 out of 10.
00:48:24I'm going to have to give it a 10 out of 10.
00:48:26Stay in the competition.
00:48:27If that cannoli shell is dense
00:48:30and doesn't have those bubbles form
00:48:32and doesn't crack in the crunch when you first bite it,
00:48:35you know you failed.
00:48:37Yeah.
00:48:38How's that going?
00:48:39They look good.
00:48:40This dessert is massively important.
00:48:44We're going to do a dip in the chocolate,
00:48:46a dip in the pistachios,
00:48:48and then we're going to pop them on the wire rack.
00:48:51Not only does it need to taste amazing,
00:48:54it needs to look impressive.
00:48:55Honestly, Mikey,
00:48:57I think we might be able to pip Sonia and Danny.
00:49:01If we can cane this one,
00:49:03it should bring us back, I think.
00:49:05Yeah.
00:49:06The ricotta filling,
00:49:08it should have a creamy flavour.
00:49:10I'm going to take my time.
00:49:13But...
00:49:13Have you filled them?
00:49:15I'm filling them as we speak.
00:49:16Hey, I don't think that's going to be enough.
00:49:18Are you being serious?
00:49:20Yeah, I'm being serious.
00:49:22Don't freak me out
00:49:23because I don't want you to hear
00:49:25that I don't have enough filling.
00:49:28I'm looking back at the piping bag
00:49:30and I'm thinking,
00:49:31bloody hell, there's not enough ricotta.
00:49:35For us to stay safe,
00:49:36we need these desserts to be some of the best
00:49:39that's ever been presented to those judges.
00:49:48Danny and Sonia,
00:49:49two courses down and only to go.
00:49:52How are we feeling?
00:49:53Yeah, I'm feeling pretty good
00:49:53in a minute, man, eh?
00:49:57However, we do have the King of Cannoli coming in.
00:50:00So yeah, if that cannoli's nice and crisp
00:50:02and the ricotta's homemade,
00:50:04yeah, I don't think it'll save them overall,
00:50:06but it'll be a nice little uplift
00:50:08for the whole situation.
00:50:09I don't know, man, King of Cannoli,
00:50:11we've got potential tens here.
00:50:14What's a perfect cannoli for you?
00:50:18First of all, here it says Sicilian.
00:50:21The Sicilian way is usually with ricotta,
00:50:25candied orange,
00:50:26and then with the chocolate chips
00:50:29and maybe a bit of pistachio as well.
00:50:31Yeah, like dip in the pistachio.
00:50:33Cannolo absolutely needs to have the crunch element.
00:50:38If there is no crunch,
00:50:39if it's a soggy,
00:50:41it's gonna be a disaster.
00:50:42Now you got a 10 and a 9 for your savory cannoli.
00:50:45Do you think we can get a 10 on her dessert?
00:50:48A cannoli can definitely be a 10.
00:50:51King of Cannoli, we will see.
00:51:01I think we're gonna have enough.
00:51:02It's a full piping bag.
00:51:04And a full piping bag normally does 45 cannoli.
00:51:08You're right.
00:51:09And then we get to the last one.
00:51:12And I'm piping the last cannoli.
00:51:15Fantastic, Pete.
00:51:17So proud of you.
00:51:18They do look pretty good, I'm not gonna lie.
00:51:20They look spectacular.
00:51:22Thank God.
00:51:25Don't make me doubt myself again.
00:51:27Sorry.
00:51:28We've got this.
00:51:29It's nearly time to bring this out.
00:51:30Get these bad bitches out.
00:51:33And everyone can go home after this.
00:51:35I want everyone out of my house.
00:51:37All right, just keep focusing.
00:51:39But I want everyone to claim first.
00:51:41I want all of our guests to come in and help claim.
00:51:43Yeah, well, good luck.
00:51:45That one for Colin.
00:51:45That one for Colin.
00:51:46This one for Monee.
00:51:47Yep.
00:51:48Let's go.
00:51:48Yep.
00:51:50Let's go.
00:51:58Dessert is served.
00:51:59Dessert is served.
00:52:12Try to choose this time.
00:52:20Oh, the cannoli looked absolutely beautiful.
00:52:24Looks amazing.
00:52:25Thank you, darling.
00:52:28Seeing Danny and Sonia's face after seeing the dessert,
00:52:31I look really disheartened because they are on the bottom now.
00:52:34We've been there.
00:52:35We know how it feels.
00:52:37We're only four points ahead of them.
00:52:38And we know that anything can happen in this competition.
00:52:43Holy cannoli.
00:52:45This is the best looking dessert we've seen in this competition.
00:52:50I'm shaking in my boots.
00:53:02If we absolutely blow it out of the ballpark,
00:53:05then we may have a chance.
00:53:06Yeah.
00:53:07And if we don't, then there's a pretty good chance
00:53:10that we're going to be neck and neck with Danny and Sonia.
00:53:19With an elimination looming, Mike and Cannoli King Pete
00:53:30are hoping their dessert, a ricotta-filled Sicilian cannoli,
00:53:34will be enough to keep them in the competition.
00:53:43The first thing you look for is that crunch.
00:53:49That was a good sign.
00:54:02Thanks.
00:54:03Enjoy.
00:54:04Enjoy.
00:54:05Buon appetito.
00:54:07Grazie.
00:54:16I'm pretty sure that is homemade ricotta.
00:54:19That dessert, holy moly.
00:54:21We are in trouble.
00:54:23This is the reality of it.
00:54:33The king is back.
00:54:38Very well executed dessert.
00:54:40We're talking about the king of cannoli, yeah?
00:54:42The shell.
00:54:43It's amazing.
00:54:44Absolutely fantastic.
00:54:46The presentation was fantastic.
00:54:49Very well done, guys.
00:54:50Very well done.
00:54:53Yeah, the boys.
00:54:55That was unreal.
00:54:57That's delivered on every level.
00:54:58That orange and bits of lemon.
00:55:01I think it's the best dessert we've had in this competition.
00:55:04It was on point.
00:55:06That is impressive.
00:55:08This is the thing, because I don't know cannolis,
00:55:10the flavour stops in the middle.
00:55:11All the flavours are outside,
00:55:13then when you get to the inside, there's not much.
00:55:15Your cannoli was way better with the inside.
00:55:19It was way better.
00:55:20This was savoury, though.
00:55:21Yeah, no, but the flavour, the strength,
00:55:23the flavour of the inside of the cannoli stood out way more.
00:55:28I do think Lawrence can be a little bit harsher
00:55:32on his critique on the food,
00:55:34especially about Mike and Pete.
00:55:37Not that we're comparing, but like, yeah.
00:55:40I just think my expectations are through the roof,
00:55:43because of the way that Mike has spoken about
00:55:45what he's going to deliver.
00:55:46So I reckon I have absolutely every right to be more critical.
00:55:51The detail that went into it,
00:55:53like even the spun sugar tasted like Jaffa.
00:55:56Like it had orange in it.
00:55:57It was amazing.
00:55:58No, these guys absolutely turned their night around with this dish.
00:56:01It looks like something you get at a five-star restaurant.
00:56:03That's my favourite dessert of the competition.
00:56:05I'm very worried.
00:56:07Yeah.
00:56:07But I'm hoping that we could be still in this.
00:56:13So,
00:56:22gents, for dessert, you served us Sissine cannoli with ricotta.
00:56:27Pete, you've been introduced to us as the cannoli king.
00:56:37I'll give you the crayon, Mike.
00:56:39I'm the king of cannoli.
00:56:43I've never been a big fan of cannoli in the past,
00:56:46but this really changed my mind.
00:56:48I find sometimes the ricotta just too savoury and too heavy.
00:56:53This is just like chantilly cream.
00:56:55It's just very nice and fluffy.
00:56:58And I think the contrast between the two, it's brilliant.
00:57:03I think very clever with the ricotta, which you made yourself,
00:57:06the crunch of the cannoli.
00:57:07When I bit into it, the whole table stopped.
00:57:10The highlight was the candies.
00:57:12The candied skin of the fruit.
00:57:15Often, decoration is just there to decorate.
00:57:19But that is adding a little bit of sweetness to the cannoli
00:57:22that makes it, to me, top-notch.
00:57:26You may have had a hard night, but you finished with a bang.
00:57:31It was a pretty proud moment.
00:57:32That recipe does come directly from my mum's side of the family.
00:57:37So now you know what it's like in my kitchen rules, eh?
00:57:40Well done.
00:57:41Hard work.
00:57:43Thank you, gents.
00:57:43Thank you, guys.
00:57:44See you later.
00:57:45Thank you very much.
00:57:49As the last instant restaurant draws to a close,
00:57:52Mike and Pete will need to beat Danny and Sonia's score of 56
00:57:56to remain in the competition.
00:57:59It's now time for the guest teams to critique Mike and Pete's three courses
00:58:03and score them out of 10.
00:58:06So for entree, we had the crayfish ravioli.
00:58:09I really liked that.
00:58:11I liked it.
00:58:12The inside was a little bit tough.
00:58:14Yeah.
00:58:14But I liked the pasta and the sauce was nice.
00:58:17Yeah.
00:58:17Entree was a disaster.
00:58:18Absolutely a disaster.
00:58:20Worst entree we had in this competition.
00:58:23100%.
00:58:24Very average.
00:58:27Then for mains, we had osso bucco.
00:58:29Like, don't even talk to me about it.
00:58:31Osso bucco with soft polenta and broccolini.
00:58:34Osso bucco was tough.
00:58:37It was fighting back.
00:58:38That meat was fighting back.
00:58:40The polenta I found, like, it was quite cheesy for my liking.
00:58:44For dessert, we had the ricotta cannoli.
00:58:48Yeah.
00:58:49I loved this dish.
00:58:50Yeah, that crunchy cannoli with the, you know, pistachio and the chocolate was just beautiful.
00:58:55The cannoli king is back.
00:58:57Yeah, that was good.
00:58:59Yeah, that was the best dish.
00:59:00I'm gonna eat 10 of them.
00:59:03It's a tough one.
00:59:05So, entree was a disaster, but the other two,
00:59:09honestly, were good.
00:59:11Tonight, we'll give them a seven.
00:59:14Let's go with a six.
00:59:15Let's go with a six, definitely.
00:59:17Over-promised and under-delivered.
00:59:19For me, it's a five.
00:59:20I'm leaning more on a six because of their dessert,
00:59:23but then I agree with what you're saying.
00:59:26Six?
00:59:27Yeah, I reckon we'll go with a six.
00:59:28Tonight, we'll give them a six.
00:59:29Yeah.
00:59:29A seven?
00:59:30Yeah, I'm happy with a seven.
00:59:32That's the thing is, Mike has built an expectation,
00:59:35and it's so far below it's disappointing.
00:59:38Yeah, okay, I agree.
00:59:40Five.
00:59:41Five.
00:59:41So, five out of 10.
00:59:43Five out of 10.
00:59:47We know that we've ended on a high.
00:59:49Good luck.
00:59:49That's awesome.
00:59:50But we have zero idea on what the judges
00:59:54and the other teammates are going to score us.
00:59:58Based on your commentary of other people's dishes,
01:00:02let's hope they score based on the plate
01:00:05and not based on historical comments.
01:00:10I'm worried.
01:00:12It's going to be tight.
01:00:15Teams, we told you that every single point matters,
01:00:18and there was a twist coming.
01:00:24And MKR first.
01:00:25Tonight, two teams will be going home.
01:00:31Oh, you must be shitting me.
01:00:42Yeah.
01:00:45Danny and Sonja are currently at the bottom of the leaderboard,
01:00:48and with two teams in the lead,
01:00:50it's going to be a close game.
01:00:52At the bottom of the leaderboard,
01:00:54and with two teams going home,
01:00:56have no chance of avoiding elimination.
01:00:59Danny and Sonja, as the lowest scoring team,
01:01:03you cannot be saved.
01:01:05You are eliminated from the competition.
01:01:10You're on the bottom,
01:01:10and it don't matter whether you're bottom or second bottom.
01:01:13Yeah.
01:01:14We got no saving grace.
01:01:16Yeah, we're done.
01:01:17Home time.
01:01:18Yeah.
01:01:19Danny and Sonja,
01:01:21we have bloody loved you around the table.
01:01:23Your energy,
01:01:25your positive attitudes,
01:01:27your down-to-earth nature.
01:01:30And Danny,
01:01:32your mallet.
01:01:35Unfortunately, it's time now to leave the competition.
01:01:38Thanks.
01:01:39Au revoir, and good luck.
01:01:41Thanks, guys.
01:01:42Thanks, guys.
01:01:43At the end of the day, every journey's got an ending,
01:01:45but it's not going to stop me cooking.
01:01:47I'll be cooking my crabs,
01:01:48I'll cook on the barbie,
01:01:49probably won't do mignons again for a while.
01:01:53See you.
01:01:54Goodbye.
01:01:55Good luck.
01:01:56Yeah, we're going to need it.
01:01:57Take care.
01:01:58On you, Sonja.
01:01:59Danny does it.
01:02:00Don't.
01:02:01Brutal.
01:02:02Just like that.
01:02:03I know, it's gone.
01:02:04It's gone.
01:02:05We're glad that we met Danny and Sonja,
01:02:07and we had a connection with two Australian bogan.
01:02:11Ciao.
01:02:15Next, one more team will be going home.
01:02:19Who will survive?
01:02:21Au revoir, and good luck.
01:02:23And who will arrive?
01:02:30What are we doing here?
01:02:31We're here to win this thing.
01:02:32We're here to win My Kitchen Rules.
01:02:34In Perth, Danny and Sonja have just been sent home
01:02:38from the competition.
01:02:39And it's now time for Mike and Pete to receive their scores,
01:02:43with one more team to be eliminated.
01:02:46So, Ash and Cassie, you're currently on 60 points,
01:02:52and now at the bottom of the leaderboard.
01:02:55Can you please stand with Mike and Pete?
01:02:58And I'm going to ask you to stand at the bottom of the leaderboard.
01:03:01Can you please stand with Mike and Pete?
01:03:05At this point, our position really depends on Mike and Pete's scores.
01:03:10I feel really uneasy knowing that we could be going home.
01:03:16Mike and Pete, it's time to learn what all of us scored your meal tonight.
01:03:22The guest teams have given you a combined score of...
01:03:3131 out of 50.
01:03:35I think 31 out of 50 is a reasonable score to receive.
01:03:39Yeah.
01:03:41We scored 26 from the guest teams, so it is tight.
01:03:47And now it's our turn to score each dish out of 10.
01:03:51Mike and Pete, you started with a crayfish ravioli in marinara sauce.
01:03:57It fell short in technique and flavour.
01:04:01The filling, I think, could have been chunkier.
01:04:03We could have had that beautiful crayfish held in a scallop mousse,
01:04:07something like that.
01:04:08It was an OK dish.
01:04:10Did it reach the heights? No, it did not.
01:04:14For your entree tonight, I score you...
01:04:18A five.
01:04:22The scum giving you for your entree...
01:04:27A four.
01:04:31Is a four.
01:04:35Gutted.
01:04:37I'm doing the math in my head.
01:04:39We are literally on the same score at this point.
01:04:43Main course, that's a bucco with soft polenta and broccolini.
01:04:47We were two of the lucky ones who got more or less cooked.
01:04:52It still needed a bit more cooking.
01:04:54The soft polenta was well seasoned.
01:04:56Polenta can be quite boring if not done well.
01:05:00I love the creaminess of polenta.
01:05:02I love the seasoning.
01:05:03I love the cheese.
01:05:05The scum giving you for your main course...
01:05:09Is a six.
01:05:13Half an hour more, Jenson, it would have been a standout dish.
01:05:16Guts me to hear that.
01:05:18So for your osso bucco tonight, I score you...
01:05:23A six.
01:05:26It's better than I was expecting.
01:05:28Me too.
01:05:28A little sigh of relief for me.
01:05:33Now for dessert, Sicilian cannoli with ricotta.
01:05:37Beautiful, crispy cannoli.
01:05:40Beautiful, soft ricotta inside.
01:05:43Love the addition of the nuts, the chocolate.
01:05:46Simple dish, cannoli done well.
01:05:48The crunch, you could hear it down the road.
01:05:51And also that beautiful angel hair of sugar.
01:05:55I thought it was a nice addition to the sweetness.
01:05:58I think you just finished on a high.
01:06:01The scum giving you for your dessert...
01:06:07Is a 10.
01:06:12Your dessert was a standout.
01:06:15Phoenix rising from the flames.
01:06:18For your dessert tonight, I score you...
01:06:20A 10.
01:06:28Getting a 10 is great.
01:06:29Getting two 10s is fantastic.
01:06:32Mike and Pete, that leaves you with a grand total score of...
01:06:3672.
01:06:38Which means you are safe and remain in the competition.
01:06:45How do you feel?
01:06:46I feel that everyone has stayed true to their word.
01:06:51And judged on the plate, not personality.
01:06:57With a score of 72, Mike and Pete finish in third place at the end of this round.
01:07:03And are safe from elimination.
01:07:06Ash and Cassie, I'm so sorry to say it.
01:07:09You have been eliminated from My Kitchen Rules.
01:07:15Thanks so much for having us.
01:07:17It's been an awesome experience getting to know you all.
01:07:20We are so incredibly proud of ourselves.
01:07:23We've given it a red hot crack and we've done our absolute best.
01:07:27Ash and Cassie, I can't tell you how much we've enjoyed to get to know you.
01:07:34You'll be missed.
01:07:37Au revoir and good luck.
01:07:39See you guys.
01:07:39Thank you so much.
01:07:42See ya.
01:07:43Bye.
01:07:46We're coming home to our families.
01:07:48Closer friendship.
01:07:49Yeah.
01:07:50It's just been the best experience.
01:07:51It has been an awesome experience.
01:07:56Well done.
01:08:02Teams, our business tonight is unfinished.
01:08:09Four teams remain.
01:08:11Rob and Liam, you've topped the leaderboard.
01:08:14The best of the best in this round.
01:08:17And as a reward, you're heading straight to Kitchen headquarters.
01:08:23Congratulations, boys.
01:08:27It's the best feeling ever.
01:08:29Straight to Kitchen HQ.
01:08:30Straight in there.
01:08:31We're the top dogs.
01:08:33And then there were three.
01:08:37Simone and Viviana.
01:08:39Mike and Pete.
01:08:41Hannah and Lawrence.
01:08:43Can you please stand?
01:08:54Teams, the good news is we're going back around the country to cook some more.
01:09:07I forgot.
01:09:07Oh, the other news.
01:09:09You will be joined by three other teams who are looking to knock you out of the competition.
01:09:17Where are they?
01:09:25We are here to rock this competition.
01:09:28We reckon we can blitz it.
01:09:30We love our cooking and we love winning.
01:09:34I think people's first impression of us will be,
01:09:36mother and son, oh, that's cute, you know.
01:09:38And what are we doing here?
01:09:40We're here to win this thing.
01:09:41We're here to win my kitchen rules.
01:09:43And here are the gag crushers.
01:09:50Coming in.
01:09:54Stop it.
01:09:55No, no, no.
01:09:57OG teams, meet your competition.
01:10:02Let the games begin.
01:10:04I love a good death stare.
01:10:07You lock eyes and whoever moves eyes first, loses.
01:10:21Next time, three original teams return for a brand new round.
01:10:26For redemption.
01:10:27Redemption, yes.
01:10:28Alongside three new teams of gag crushers.
01:10:32We are here to rock this competition.
01:10:35We want to be the queens of MKR.
01:10:37I mean, hello.
01:10:39It's super exciting to be the first German team on MKR.
01:10:42And the first German winners.
01:10:44I'm Fergus and this is my mum, Kaz.
01:10:47We're not to be taken lightly.
01:10:49We're here to win.
01:10:50OG's best at gag crushers, baby.
01:10:52With battle lines drawn.
01:10:54How can you make a mistake?
01:10:56I cannot wait for you to be in the kitchen because it's not easy.
01:11:00Shots fired.
01:11:01New rivalries explode.
01:11:03I hope that your arrogance is pure confidence.
01:11:06I don't think you're being very fair.
01:11:07We behold it's so hard to do and you guys are going to be terrible.
01:11:11We're not wallflowers, are we?
01:11:13We will kick back.
01:11:15But as the competition moves to the next level,
01:11:19teams will rewrite the record books.
01:11:22The best pasta I've ever had in my kitchen was in 14 years.
01:11:25A 10.
01:11:2610.
01:11:27A 10.
01:11:2710.
01:11:28This is the highest instant restaurant score in the history of MKR.
01:11:37As each team fights to become MKR champions.