Original subtitles

SEPTIMUS CATON (NARRATES): This is it.

The instant restaurant all of Australia's been waiting for.

I'm a food stylist.

Because the last team left to cook...

The food to date for us...

Middle of the road.

You can't plate on something like that

and know what you're doing.

We do have a high standard.

..have sent expectations...

Yeah, I didn't really like it.

It wasn't a win for me.

..into the stratosphere.

I'm aiming for 90.

Do we want to win

or do we deserve to win?

That's the question.

They really need to put their money where their mouth is tonight.

(GREETINGS)

Welcome to our house.

You're not eating here tonight.

We're putting on our Sunday best...

We're eating inside a church.

Ooh.

..as New South Wales stylish foodies,

Jane and Shane...

We're here to up the ante.

We're aiming to be on the top of the ladder by the end

of the night.

Oh.

..are looking to teach the competition a lesson in taste.

We're not here to cook a chicken schnitzel, you know?

You guys are presenting something beautiful.

But the technique was wrong.

Yeah, I don't agree with you there, mate.

I'm not 100% on board with that.

While Alisha and Deanne pray for a miracle...

I would love for Jane and Shane to really just flop.

..the dish you'll never believe...

It's controversial, but people are not gonna forget it.

..will shock the table to the core.

What is that?

At the end of the night,

one team will be sent packing from the competition.

I'm starting to get a little nervous now.

I'm not ready to go home.

I'm sorry to say,

you have been eliminated

from My Kitchen Rules.

(THEME MUSIC)

(DRAMATIC MUSIC)

Tonight, we're in New South Wales's

beautiful Blue Mountains

for the final instant restaurant of the round.

Where stylish foodies, Jane and Shane...

OK.

..are getting ready to host a very classy instant restaurant.

I think we might start with the draping

because the space in here has such scope for drama.

So, we're excited

for our first cook tonight.

I'm most looking forward

to people walking into our space

and understanding

who we are as people.

I'm thinking the sign would be great here.

The name for our

instant restaurant today

is Lyst Haus.

A list is super important to me, every day I wake up

first thing in the morning,

I write down a list of things that I wanna accomplish.

That's why we've called this space The Lyst Haus.

And the concept

is considered refined, elegant.

So, it's lucky that we're next door to the hall, to be honest.

We're really fortunate to have next door neighbours

in the form of a church,

and they've kindly lent us the hall for the evening.

It looks quite elegant.

So, I'm really hoping that the scale of it

just adds to the drama and it all comes together.

It's good to go that way.

And that way.

We'll get the ruler out.

OK.

So, lowest score so far is 68.

Alisha and Deanne. Yeah.

I don't think that's gonna be a problem for us to get ahead of.

This is gonna be a blockbuster.

Jane and Shane

are the final ones to cook,

they've been banging

on their own drama about

how great they're gonna be.

They have talked a huge game.

Either it's gonna be an absolute catastrophe

or it's gonna be one of the best cooks we've ever seen.

Do you think everyone's gonna be a little bit more critical

than they may have been so far?

Yeah.

And bring it on.

Jane, she's a food stylist.

She's worked with Colin in the past.

There's a lot at stake for them.

They have really

talked up their abilities.

Tonight's their night to show us what they can actually do.

I cannot tell you how pleased I am to be in the kitchen

and not sitting at a table tonight.

It's just a lot of mindless banter about nothing in particular.

Jane and Shane have

definitely made us feel like we are,

you know... We've got

nothing to bring to the table.

Yeah.

Is there a target on their back from us?

Possibly.

I mean, I'm out there

just sharpening up

my arrow darls there, if you will.

Time to hit the shops.

Let's go.

(COUNTDOWN)

With the clock ticking down,

Jane and Shane

have just under four hours...

You know, we're in no rush.

Our strategy today

is really just going to be

to do it as calmly as we can.

I think we'll be OK.

..to calmly shop for ingredients and prepare their dishes

before the guests arrive.

So as far as our score for our instant restaurant...

It's got to be above 86. Yeah.

I reckon we're aiming for a 90 tonight.

We've always believed that

we could get on top of the ladder.

So, tonight we're aiming for a score of 90.

Certainly like to be the winners at the end of this.

Sure.

Then we're hoping to use that money

to buy a beautiful old palazzo

in Italy.

We need to up the ante a little bit.

I'm feeling confident because

we bring a knowledge of food

and a background

that maybe sets us apart

from some of the other people

at the table.

There's been some decent competition the last two rounds,

but before that we haven't seen anything.

We're not here to cook

a chicken schnitzel, you know,

we're here to up the ante.

And we are gonna just smash it out of the park.

I feel very confident.

This is the last instant restaurant of the round

and probably the most anticipated dinner

of the competition.

Jane and Shane.

She was a stylist, it's gonna look superb.

She knows an awful lot about food.

They've upset a lot of people around the table,

and now tonight they better deliver.

Alright, let's see what we've got.

Have you got any king crab legs?

Have you got anything like that?

We've got the king crab leg. Ah, beautiful.

So, for the entree tonight,

we are making duck egg chawanmushi

with king crab and caviar.

I'll grab both of those. Thank you.

So, the king crab legs are for the entree.

They're gonna go beautifully with that duck egg custard.

Delicious. Yeah, they're so good.

Our food is considered. Our food is not fine dining.

I thought they said no fine dining,

but this is very fine dining.

You've got a lot of expensive ingredients on here

that you would see in a fine dining restaurant.

A chawanmushi is a savoury custard

and it's really like a soft,

silky panna cotta.

You've got crab, we've got caviar.

Is there enough texture there?

There's a lot can go wrong with this dish.

There's also a lot can go right.

Our menu might be

a little bit divisive.

I would assume the majority of people

wouldn't have tried

at least one ingredient

on that menu.

OK, so I think we need to get some spices for the master stock,

but I've got no problem

with divisive

because I think

it starts conversation.

We need five spice powder.

Chinese five spice. There we go.

So, for main tonight,

we are making master stock pigeon chilli cucumber samphire

with a shallot pancake.

I think pigeon is a little bit risky

in a competition like this.

It's definitely risky, but for us,

that's where the excitement sits.

Pigeon.

Well, well, well.

There's heads... (MAKES SOUND)

Going.

But, you know, pigeon,

very unforgiving me because it does not have a lot of fat in it.

It's a very hard bird to cook.

So, if you overcook it, you're basically...

You're eating that.

Yeah, so we need light soy, dark soy.

Jane and Shane

have talked an enormous game,

but Jane seems to know flavour.

She loved our food.

I'm genuinely excited

to try their food.

Me too.

Hi, how are you? I'm great. Thank you.

Give you those.

Thank you. Thank you very much.

We have no idea what style of food we're getting.

So, everyone is just

ready to be wowed.

Thank you. Thank you so much.

See you soon. See you.

Bye. Good luck.

With their shopping done,

Jane and Shane now have three hours

to prepare their elaborate dishes

before the guests arrive.

You ready? Let's do it.

Hey, let's get some aprons on.

I'll do you. Oh.

There you go.

No, I think I'm good, but thanks. OK.

Putting our aprons on is the point at which things

are getting real.

But pressure in the kitchen isn't really a big thing for us.

Yeah, I don't feel pressure.

OK.

What are you gonna start with?

You need to put the pigeons into the master stock

for the main course.

The main course tonight

should really be playing homage

to Chinese food.

The pigeon is very much styled on a traditional duck pancake

type of situation.

So very similar flavours.

So excited about their little heads.

Yeah, a little head on the plate.

We went to a restaurant in Sydney

that we absolutely love,

we had a pigeon dish there,

the plate was beautiful.

Had his little head

sitting there on his feet,

and it was just the drama of it was gorgeous.

It's controversial, but people are not gonna forget it.

They're gonna come away going,

"Oh, they were the people that served us the pigeons

"with the head and the eyes were open."

It was something that we wanted to share

because that's something special.

So, I'm working on the master stock.

That'll infuse the pigeon with some of these beautiful

sort of Asian style flavours.

Cooking our pigeon,

there's a whole bunch of steps

that we're doing.

Firstly, we'll put it into a master stock

because the pigeon's quite bland.

The master stock is everything to infuse them with flavour.

The pigeons are in the stock.

Tuck in their little toes.

Tuck in their little toes. Yeah.

Sleep well, babies.

I'm gonna start on the tomatoes for the desserts.

For dessert we're making tomato sour.

Alright, tomato sour is dessert.

Listen, the title doesn't say much.

Doors wide open on this one, but is it gonna be polarising?

100%.

Definitely banking on.

It's gonna be sour.

So, I think it really reflects us as people

because we are not into sweet things at all.

I'm most excited for the mascarpone tomato gelato.

Do you think anyone's had tomato gelato before?

I'd be surprised.

Dessert doesn't have to be sweet.

It can be savoury,

but it can also be delicious.

To combine those ingredients for the gelato.

This is an idea that came to me literally.

I was lying in bed at nighttime.

I was thinking about ingredients, which is what I do.

Wrote down a list of ingredients

and a dessert came out of it.

Slow churn, yeah.

I think our dessert shows

more creativity than we've seen

in the competition to date.

Oh, wow.

It's literally just essence of tomato.

Beautiful.

It'll be a tasty dessert.

OK, chuck that in the freezer.

So, we've got 15 minutes until the guests arrive.

So, I think let's do put the pigeon into the confit.

Confit is the technique of cooking something

in a low heated oil.

They're feeling beautiful and tender.

Are they? Yeah.

That's great.

What it does is break down the fat in the meat

and makes everything super tender

and super beautiful.

I think we put them in the confit for a little bit longer than

we have been.

Yes, I agree.

I think that'd be great. There we go.

Biggest worry for the main course

really is overcooking a pigeon.

But getting the pigeons

into that confit relatively early,

the worst that could happen is that

they will just sit there and slowly cook away.

It's gonna have a great texture to it.

It'll be nice and tender.

It'll be beautiful.

('NO HANDS (SIDE A)' BY UPSAHL PLAYS)

So, last on the leaderboard, it's our last chance to get off.

OK, it's getting

to the real part now.

Currently we're at the bottom of the leaderboard,

so I would love for Jane and Shane

to really just flop.

Better be 10 out of 10 plates.

10 out of 10 food.

What do you reckon?

Well, I think that's what they'd like,

but whether they get that or not might be a second story.

What I wanna see on the menu tonight

is a little bit of humble pie

because far out,

we all know that they could do with a slice of that.

Pressure of the kitchen, it's just...

It's real.

Jane and Shane have been really

like brushing that off.

We'll see how they handle the pressure.

(GREETINGS)

How are we? Good!

Come on. (CHUCKLES)

(DOORBELL RINGS)

Is that the door?

(CHUCKLES)

Was that the door? Oh, OK. Wow.

I think that means we've got some visitors.

I think that means we've got guests. Yeah.

OK. Are you ready?

I think there are some people here to see us.

OK, let's go.

Let's open that door.

(GREETINGS)

How are you?

Welcome to our house.

We do have a bit of a curve ball for you.

You're not eating here tonight.

Oh!

Straight away they're like, "Stop."

Does that mean they don't wanna welcome us into their home?

We're peasants.

So follow us.

Oh, we must be getting

a plane off to their palazzo.

(LAUGHS)

Ooh, where are we?

This looks interesting.

We're eating in a church.

We're eating inside a church.

Oh.

Wow!

Oh.

Wow! (WHISTLES)

Maybe we need to pray for some good food.

Dear food gods,

please let my belly be full...

and not rumbling...

and not feel really sicky.

Oh, I was expecting a little bit more.

A lot more.

Got grapes and cabbage.

Yeah.

What does it say?

Cyst waus. Cyst waus.

List waus.

What's the name

of the restaurant, please?

Hi, guys.

Welcome to our instant restaurant,

The Lyst Haus,

which is just really a fancied way of saying List House.

For us, words on a list are really, really important.

They provide a scaffolding for telling a story,

but don't fill in the details.

So, it makes the process of creativity a little bit more

unknown and exciting.

So welcome.

I don't really get it,

you write lists.

What?

We got some cooking to do,

so we're gonna get back to the kitchen.

(LAUGHTER)

Now that you're here, it's kind of all gotten a bit real.

Yes. Yeah, enjoy the pressure.

Thank you.

There's no pressure, but... No pressure.

Jane and Shane. Talk a big game.

Let's see what they can bring. Yeah.

Should we do a bit of a cheers

to the last instant restaurant?

But not to our last.

That's for sure.

(CHEERS)

See you later, Jane and Shane.

(LAUGHTER)

They're gonna be the last to cook,

but the first to go home.

Do you think they're going to be harsh

or do you think they're going to be reasonable?

I think they're hopefully gonna be both.

I think they're gonna be harsh.

I know they're going to be harsh. Yeah.

But I'm hoping that they're also reasonable

when it comes to actually scoring the dishes.

Yeah, I don't know. I don't know.

I think they're gonna be quite harsh.

I felt like there's been a target on my back the entire time.

I don't understand it.

I don't get it.

Do you think, darling,

it's gonna be the plating or do you think

it's going to be everything?

Or just an excuse to have a negative opinion on everything?

They've got to score honestly

with what's on the plate.

Once they get the first dish, the entree out...

and they see how beautiful that looks,

I think that's gonna set us up really well for them going, "Well...

"she can actually make something look great on a plate."

Yes.

Unfortunately,

I don't feel like we're surrounded

by a good bunch of cooks.

I think we've come across one team

who have done a really great job,

one team who did a middling job,

and then a couple of teams

who really didn't do

that great a job.

We have the ability to be on top of the ladder

by the end of our cook.

Our score,

we're still thinking it's starting with a 9?

Yeah, I think...I think we've got to aim big.

Sure.

Or not bother at all.

Well, someone does have to leave.

That's crazy.

Alisha and Deanne, how do you think that Shane and Jane

would feel losing to you two?

I think they would absolutely hate that.

Oh, my god!

I'm not ready to go home.

If we can stay in this competition,

I think we've got

so much more to offer.

We're staying. We're here to stay.

How do we think our dear friends,

Jane and Shane will go tonight?

I don't think that they have realised the pressure will hit.

I feel like

we will be seeing 10s tonight.

We do expect them to bring it.

Is anyone gonna be very critical on how she does her plating today?

100%. Everything.

I'm judging every single thing.

Cutlery at this stage,

a dirty mark on the plate if you will.

I'm taking points off.

Left right centre.

Up, off, off, off, off, off.

If it comes out

and it's anything but really well plated,

I'll be surprised.

We are expecting them

to live up to their own

extremely high standards.

Jane mentioned that

prior to Tiffany and Giancarlo's instant restaurant,

that no other instant restaurant brought flavour.

Jane and Shane are so confident.

I don't think they've seen

anyone at the table as a threat.

They really need to put their money where their mouth is

because the claws

will be out tonight.

They could have a target on their backs,

but I think it's one they have put there fairly

and squarely by themselves.

100%.

Coming up...

Can't afford to have

even one that's not perfect.

Entree is served.

Will Jane's plating prowess impress?

This presentation alone is 10.

It's really beautiful.

Definitely feel like you are in a stunning restaurant.

We are in trouble.

Or is it all just style over substance?

Something's very wrong. (INTENSE MUSIC)

('TRIGGERS' BY ROYAL BLOOD PLAYS)

It's the final instant restaurant of round one.

And heading to Jane and Shane's Blue Mountains home,

the judges are ready to rumble

because tonight one team will be eliminated.

('TRIGGERS' BY ROYAL BLOOD CONTINUES)

(DOORBELL RINGS)

Did you hear that? (CHUCKLES) I did.

OK, let's go. OK.

Good evening. Bonsoir!

How are we? Good evening.

Hi, how are you doing? I'm well. How are you going?

Very good, very good.

Hi, darling. Hi, hi.

Good to see you. How are you?

Let us in, let us in. We cannot let you in.

Yeah, the restaurant's closed?

So, there's no restaurant here tonight.

We'll be cooking here, and then we have a surprise for you.

We're gonna take you for a walk down this way.

Yeah. Alright.

So, the ultimate ideal today is to impress Colin and Manu

because their scores definitely have more weight.

OK, so this should be fun.

I hope so. (CHUCKLES)

And for me, their opinion is more relevant.

What's annoying me is that Colin and Manu

are way funnier than me and Simon.

It's really... Well, that's not hard.

(LAUGHTER)

Good evening, bonsoir! Hello. Hello.

(CHEERS AND APPLAUSE)

Speak of the devil and the devil appear.

(LAUGHTER)

Colin and Manu, as always, look very dapper.

Tonight they're kind of twinning.

Welcome Colin and Manu to our instant restaurant Lyst Haus.

Hope you enjoy it.

Well, here we are.

The most anticipated instant restaurant of the round.

As we know, it all comes down to this.

Tonight, either Alisha and Deanne

or Jane and Shane will be eliminated.

Jane and Shane...

you have to beat a score of 68.

Now, no-one has ever been eliminated on a score of 68 before, have they?

So, Jane, Shane, how confident are you guys tonight?

We certainly are aiming to be on the top of the ladder

by the end of the night.

What's on the menu tonight? OK.

So, please turn over your menus. Turn those over.

So, for entree, we have duck chawanmushi.

No, I said that wrong. (CHUCKLES) No, you said that wrong.

For entree, we have duck chawanmushi.

No.

Ooh.

So, for entree, we're having duck chawanmushi.

No.

Chawan. It's chawan. OK. OK.

Ouch.

Look, I love that Jane is unapologetic and...

Knows her star,

but I would never do that to you.

So, for entree tonight, we have duck chawanmushi...

king crab caviar.

For main, we have master stock pigeon...

(CHUCKLES)

..chilli, cucumber, samphire, and shallot pancake.

We are eating pigeon.

A little bit freaked out.

We have pigeons in the Philippines.

We eat them.

I actually like it. Nice.

Pigeons tastes like chicken. Chicken.

And dessert, we have a tomato sour.

Interesting.

What is that?

Sounds very interesting.

I would say that cat will be amongst the pigeons later on.

(LAUGHTER)

I wish you well. Thank you.

Enjoy guys. Enjoy.

Oh, my god, this menu looks fancy.

I hope it will also taste fancy.

Right.

What do we think of this menu?

Alisha and Deanne, do you feel intimidated

when you look at this menu?

Yeah.

Intimidation, possibly if done well.

I don't know how all this is gonna go together.

So, I guess we'll just see.

How are you hoping it all goes together?

I'm hoping that they all just fail

and it goes to complete and utter shit, so.

(LAUGHTER) That's what we're hoping for.

'Cause they've been pretty harsh on presentation and flavours.

Do you think that might come back to bite them tonight?

Yeah, those pigeons that they're aiming for,

they've literally put a dart on themselves for tonight,

that's for sure.

And I'm coming in ready to go, bing!

(GROOVY MUSIC)

Everyone seems a little bit excited,

not as excited as they thought they were gonna be.

Well, I think they're still figuring out what chawanmushi is.

Sure.

I think you are too with your pronunciation.

That was terrible. I got it right in the end.

Anyway, you did eventually.

OK, we don't have time to talk.

Let's kick into what we're doing.

Excited to get this entree out.

So, for entree, we're making duck egg chawanmushi

with king crab and caviar.

You put the crab in the steam oven first.

Sure.

These are so spiky, these guys.

I'm super excited about the first course.

The entree to me is just a gorgeous, gorgeous dish.

This dish is a savoury egg custard.

It's a Japanese dish.

It's something that we enjoy when we're eating it.

Though we're sort of trying to elevate it slightly today

with beautiful king crab and a pop of caviar on the top.

I'm about to pull that crab out.

Certainly the right colour.

Oh, wow. They look great.

It's really homely. It's really warming.

It's just like a Japanese hug

in a Tokyo winter.

And we normally do spanner crab with this,

but I think this crab is so much better.

Give it some.

Oh, that's actually super satisfying.

I'm really excited about

showing people

a whole lot of different technique and a beautiful place of food.

I might do the duck egg custard. Yep.

So, we'll just need to take the lifts off.

Crack on, hey?

That was a joke. Oh, yes.

Sorry, darling.

I'm not accustomed to you making jokes in the kitchen.

I don't often make jokes in the kitchen.

No, you don't. It's not me at all.

We've made this custard many times.

It's something we really love to eat.

Add the eggs to the stock.

And before I put the eggs into the oven,

I stack the bottoms of them

with the picked king crab.

Then you pour

the liquid over the top.

It's literally five bites of deliciousness,

so we can't afford to have even one that's not perfect.

The decision to present

the duck egg in its shell

was definitely a deliberate choice.

I think will look super beautiful.

So happy with these.

They've been filled perfectly.

Yeah, I'm really excited.

I think it's gonna be a winner.

We're really excited to get our first dish out,

and I think it will hopefully

set a tone for a good night.

Alright,

duck chawanmushi, king crab, caviar.

What are you expecting for the entree?

Can someone tell me what chawanmushi is?

Does-does anyone know?

No.

Anyone's gone to Japanese restaurants before?

Yeah, but... A little custard type number.

Duck chawanmusho.

It's an egg style custard thing.

That sounds delicious.

If it's a set custard, that's quite a tricky thing to do

for 12 people.

If there's one thing

we know about Jane

is that she's a taster, not an eater.

So, I'm expecting teeny tiny tastes of the food.

I think it could be one of those really frighteningly,

like, mushy.

It's in the name, isn't it?

It's gonna be mushy mess.

I like crab, caviar I mean, that comes out of a jar.

Plating better be perfect.

That's all I'm saying.

Judging the presentation today.

100% I am. Yeah. Yeah.

Hey, I'm happy to pull this.

It's got 50 seconds. Let's do it.

Okey-dokey.

Whoo-hoo.

Oh, yeah, they look good.

The texture of the custard

should be similar to a panna cotta,

so it should be

really rich and silky.

Colour on this is really good.

It's beautiful.

The crab looks like it's cooked perfectly.

Oh, my god, that tastes so great.

Awesome.

That's literally one of my favourite, favourite things.

It's time to plate.

The presentation of this entree

is imperative to eat as a dish.

I've nestled them in a beautiful bed of pink rock salt.

I'm gonna start by garnishing

with the king crab, some julienned shallots,

ginger, and then just a touch of caviar on the top.

And this is a good one, right? This is a great caviar.

This is delicious.

Oh, and a nasturtium leaf

because why not?

We know that the people around the table

are really expecting plating to be your focus.

Yeah, it's definitely my focus.

I feel really happy

serving this entree.

Aesthetically, it looks beautiful

and refined on the plate,

and that should set it up for being

a very positive start to the menu.

Which has got the generous caviar?

This one's for Colin and this one's for Manu.

OK. OK.

Wonderful. Let's go.

(INSTRUMENTAL MUSIC)

Oh.

Entree is served. Entree is served.

I'm most excited for people's expressions

when the entree lands in front of them.

I think it's visually very appealing.

Thank you much. You're welcome.

Thank you.

Because duck eggs are white.

It almost looks like fine porcelain.

It's really beautiful.

Thank you. Thank you.

It looks so nice.

This presentation alone is 10.

Yeah, it's stunning.

Thank you.

If this tastes as good as it looks,

we are in trouble.

We're going home. Yeah.

How do you suggest we attack this dish?

The lid of the egg is cut off.

Just use your spoon and scoop into it

as you would a custard.

Don't try and crack the egg.

(LAUGHS) Yes.

I think Alisha and Deanne should be genuinely worried.

This entree looks phenomenal.

Based on what I'm seeing,

they're packing their bags tonight.

Something's very wrong.

(INTENSE MUSIC)

At their instant restaurant,

Lyst Haus, stylish foodies,

Jane and Shane have just served their entree,

duck chawanmushi with king crab and caviar.

(INTENSE MUSIC)

Thank you.

You can see it.

The egg is just completely runny.

Something's very wrong.

That egg custard for me is,

mm-mm, no, thank you.

Is it supposed to be like that?

Yeah, no.

First bite was delicious, but it was all crab and caviar.

And the texture is a bit off-putting

once you get through the topping.

I think the presentation was amazing.

The egg custard, that actually made my stomach turn.

Giancarlo?

I love the presentation.

Absolutely love it. I love the concept.

When it looks like this, it needs to deliver, right?

So everything needs to be perfect really.

The texture of the custard was not there.

I think the flavours are great, not 100% on the balance.

This dish, I'm afraid to say

is style over substance.

My custard...

Oh, geez.

OK.

Oh. It's like that.

Now, I have a very fond memory of looking after a friend's baby,

and I got a lot of that on my shoulder.

(LAUGHS)

I'm shocked that it's gone wrong.

So wrong.

But I'm stoked.

Jane and Shane, for entree,

you served us duck chawanmushi

with king crab and caviar.

Well, let's talk about the presentation, shall we?

Yes, please.

Absolutely amazing.

Definitely feel like you are in a stunning restaurant

and you guys have made a lot of effort

in-in presenting something beautiful.

The crab was succulent, it was moist,

it was beautiful chunks of it.

The caviar is obviously luxurious, gives you that salty pop on top.

And the flavour profile is delicious...

but the technique was wrong.

And let me show you. Sure.

So unfortunately, terrible texture to the palette.

Manu said the texture was terrible.

He said it was terrible,

but in no way did I think

that the texture was terrible.

And I almost felt like saying,

"Yeah, I don't...I don't agree

"with you there, mate.

"I'm not-not 100%

"on board with that."

The top was beautiful.

The first bite with the crab was set and then underneath wasn't.

And I think that is just down

to the leakage of the liquid

from the crab.

Well, one dish down, two to go, everything to play for.

Great. Thanks, guys.

I'm actually feeling some hope.

We could still have a chance

if it keeps going this way.

Well...

So, our first critique? Yeah.

Some positives. Yeah, some positives.

A bit negative. Yeah.

I was actually

a little bit surprised

to hear the feedback

from the judges.

I think the crab

added so much moisture at the base of that egg.

But they can't have.

Manu said my technique was incorrect.

The technique was right.

We just shouldn't have put the crab

in the bottom of the egg.

No, no.

That's... It's...

That's the way you do it.

He was wrong. He was wrong.

Anyway, one down.

Yep, absolutely. Let's crack on, eh?

Let's get some action happening with this pigeon for our main

and be better.

Be better.

As we like to say.

Be better.

I've left the entree at the door.

It's just as important to create

a beautiful main course

as it was the entree.

Shall we have a look at this

pigeon sitting in there in the confit?

For main, we are having

a master stock pigeon with chilli,

cucumber, samphire, and a shallot pancake.

The pigeon meat itself,

it's a game bird that's similar to spatchcock,

but it is very unforgiving.

It's great.

That's exactly what we're looking for.

It's a really low, slow cook, but I think we're gonna chuck it on

for another half.

You need to get on with the...

Pancake. The pancake.

Yep, I do.

I think our main's gonna help us

bounce back a little bit

after our critique from our entree.

It has to.

Simply because... It has to.

That's right. It has to.

Shall we talk about main course?

I'm hoping it's as good as the entree.

(LAUGHTER)

Master stock pigeon, chilli, cucumber, samphire,

shallot pancake.

I've never had pigeon before, so I don't actually know

if it's something that upper class people eat.

Actually, it's a very expensive bird to buy.

That makes me think that they've put it on the menu to like,

run with this, like, fine dining.

I feel like there's over-complicating things.

I have no idea

how you would actually cook

a small bird.

Never ever seen pigeon anywhere

other than like...

On the streets. On the streets. (CHUCKLES)

Alisha.

Look, I'm hoping everything's turning to absolute crap.

I'm hoping the pigeon's well overcooked.

(LAUGHS)

I'd like a bunch of bones in mine personally.

Can you have a look at the pigeon?

Pulling the pigeons out of the oven.

It is most certainly

the moment of truth.

Let's have a look at this one here.

I really want it to be moist

and tender and succulent.

Almost falling apart. Yeah.

So, we just wanted to get a sense

of the texture of this pigeon, yeah,

just so we know we're not gonna have overcooked it...

because that'd be a disaster.

It tastes...

really dry.

It's just dry.

So dry.

Confit has done

the complete opposite

of what we wanted.

It's well and truly over.

It's just super dry.

Super dry.

It's just been destroyed.

I can't touch it.

It's gross. OK.

The pigeon is mummified.

I don't know what to do with it.

I think I need just a couple of minutes.

(INTENSE MUSIC)

I feel like an absolute failure.

In the Blue Mountains...

I think I need just a couple of minutes.

..stylish foodies, Jane and Shane,

are facing disaster with the centrepiece

of their main course,

the pigeon.

I feel like an absolute failure.

I think it's just hit me

really that the scale of the cook

is a little bit more overwhelming

than we thought it was gonna be.

So, yeah, maybe that was stupid.

You OK? Yeah.

That minute was good?

Yep. Yep.

Bottom line, we've got to get something on the plate.

We do.

Because nothing on a plate is a fail.

Yep.

We will serve something.

So, we're gonna

have to have a pivot.

A slow cook for another hour, that's the pivot.

Actually, screw that.

You know what I'm gonna do?

I'm gonna get the pressure cooker out.

We can't be

any further in the weeds.

We just need a solution.

I'm gonna chuck them

in the pressure cooker

with some of the master stock.

They need to retain moisture to rehydrate.

And I think the only way forward is to use the pressure cooker.

Yeah, I agree.

I think the pressure cooker's a great idea.

Hoping the more heat

and the more liquid,

the better the quality of the meat would be.

Hopefully this pivot, as we like to call it,

is going to get us back on track.

Get some moisture into these things.

But do not get emotional at all in the kitchen,

there's no place for it.

At this point, I am a duck.

I'm gliding on the top,

but my legs are frantic underneath.

Hopefully this gets us out of the weeds.

This shouldn't be called pigeon on the menu.

It's like you don't say pig, you said pork.

So, you don't say pigeon, you say squab.

Oh.

I think Golden and I got a bit confused with the pigeon

and the dove.

Funeral director.

What's a dove?

So, a dove is just...is just a white pigeon.

Like, if you were releasing a dove at a funeral,

they're just white pigeons.

Oh.

So, you're saying we've been duped all these years

that it's just a white pigeon.

Yes, it's...it's a rouse.

Yeah, it is. It is. It's just a white pigeon.

It's a huge scam. Is it?

It's a huge scam.

Don't ruin it for everyone.

White dove

is actually just a white pigeon.

They're a symbol of love,

and that's what we're eating.

Just seems sad, we're eating.

(MIMIC PIGEON)

Aww. (LAUGHS)

OK, I'm gonna start to plate this salad

because at the moment I think

that's probably the most positive element on the dish.

It's lovely and crunchy.

The samphire looks really beautiful.

The samphire are crossed between

a succulent and a seaweed.

Very poppy and punchy.

It looks beautiful on the plate.

It is super salty, though.

Pressure cooker time. OK.

Fingers crossed.

Here we go.

Let's bring this over and have a look.

OK, let's-let's be hopeful.

OK, this is not great.

Pulling that pigeon out of the pressure cooker

just didn't work.

It didn't improve at all.

Stupid bird is just getting worse and worse.

We're screwed. We're screwed.

Texture of it is just like boots.

What is wrong with this bloody bird? Yeah.

(INTENSE MUSIC)

I don't understand why that didn't do anything.

I wouldn't serve this pigeon

to the next door neighbour's cat.

This is an absolute nightmare. Yeah.

We should have just done

meat and three veg.

Yeah. You know.

OK, so I'm thinking about just shredding this as much as possible.

Yep. At this point,

it's really just about getting something on the plate.

There's unfortunately no way of saving the pigeon now.

Let's make a cracking pancake.

But I'm hoping that

the plating makes up

a little bit in that regard.

So, we definitely wanna get the pigeon legs

onto the plate along with the heads.

They're really just for the...

They're just for the look. OK. For the look on the plate.

Find the heads as well.

I think putting the heads on the plate at the moment

is just ridiculous.

We've got a dish that we can barely eat.

Already we've got

some elements on the plate,

which I don't think you can eat.

I'm not going to waste any time

putting other elements on the plate

that you can't eat

just for aesthetics.

So, I think unfortunately the heads are just gonna have to...

Roll.

I think what we'll do is we'll put the leg down.

You're just gonna do one on the plate?

I'm just gonna do one on the plate.

Excellent.

I think it just has that little sort of sculptural element

that I wanted.

I'd still like to present something that looks interesting

and maybe we can...

Earn some points for the appearance of everything.

All in all, I'm relatively happy

with the presentation of the salad.

With the Szechuan, the five spice salt.

Wowee.

When it goes pear-shaped, it goes pear-shaped, doesn't it?

And the Chinese vinegar alongside the pancake.

That one's a bit dirty.

OK, we can fix that.

But this is 99% away

from my standard.

Yeah.

OK, so let's pick a couple that we are most happy with.

This is gonna be really tough.

I think Colin.

OK. And I think Manu.

OK. I'll take this one. Rock and roll.

(INSTRUMENTAL MUSIC)

Mains are served.

Jane is looking absolute... Flustered.

And it looks...

bad.

(LAUGHS)

Thank you.

Oh, my god, the claw.

It looks like it's all turned

to pretty much crap...

So that's...

That's looking good for us.

(INTENSE MUSIC)

At Jane and Shane's

ambitious instant restaurant,

they have just served

their main course,

master stock pigeon with chilli cucumber, samphire,

and shallot pancake.

Sorry it took so long.

We've got something on the plate.

It's absolutely not what we wanted.

I'm devastated. Sure.

I think crocodile tears

are quite in order there.

The boy who cried wolf, if you will.

Thank you.

I can't even look

at Jane and Shane at this point.

I just... It's so uncomfortable.

(INTENSE MUSIC)

Thank you.

Thanks, guys. Thank you.

(SIGHS)

Pigeon is dry, dry, dry.

I just did not expect this from Jane and Shane tonight.

This pigeon looks like

it's been in the crematorium.

The pigeon

actually doesn't taste too bad.

I think the master stock

is quite flavoursome.

You know, it's rubber.

Yeah, I'm gonna give up there.

I'm gonna call that one quits.

I have no sympathy to give here.

She has been everyone's worst critic.

Karma's a bitch.

And so are we.

I'm so sad for Jane and Shane

because I know they had such high expectations for themselves.

But, yeah, it's overcooked.

I like the concept.

I like the bravery of it.

Obviously, something went wrong.

Their pigeon, mine was very dry and overcooked.

The concept was actually good,

it just didn't come together in the way that they were hoping.

My heart of hearts, I feel for them.

It's such a difficult thing to come out

and to serve something that you're not happy with.

I'm just a bit like, it wasn't pretty.

I thought no matter what

it would be pretty.

The last thing

I would call this dish

is considered.

Alisha, is that your first claw?

Look, I gave it a good go.

Yeah, you talked a big game...

and you desecrated your pigeons.

So, the-the plating on this too,

I don't think it was that extra, to be honest.

It was plated very poorly if you'd asked me.

If you can't cook the pigeon

at least plate it so it'll look pretty.

Jane and Shane, for main course

you served us master stock pigeon

with chilli, cucumber, samphire, and shallot pancakes.

I read your menu tonight and it bloody reads well.

Happy with the composition, the flavours,

but the way you did it, not so cool.

I loved the flavour of the actual master stock.

I love the samphire, I even I love it raw as well

for a bit of crunch.

The shallot pancake I quite liked,

but then we got to get to the elephant in the room,

which was the pigeon.

The pigeon was overcooked.

You have to serve pigeon pink.

There's-there's no other way around it.

And I'm pretty sure

if you had have done the pink breasts

with the braised leg,

it would've been a 10.

It's like you know what to put together,

but you don't know how to execute it.

Now, there's one more dish.

It's called tomato sour.

It doesn't mean anything to any of us,

which is exciting one more time.

But I hope you've got the strength and the courage to go back in there

and try to deliver something that's special to you

and that can be special to us.

Being the couple here that don't really eat desserts,

I think we're counting on our dessert.

Yeah. Well, it's often the case.

Alright. Sorry, guys.

See you in a little while.

That was the worst. Sure.

And hopefully it'll be the worst.

Hopefully, it'll be the worst.

And we'll get this dessert put together.

Yep.

There's no point in wasting time

at this stage.

No.

We have to produce this dessert.

OK, I think it's time to crack on.

For dessert we're having tomato sour.

So, I'm gonna make the strawberry jam.

This dessert will certainly

challenge a few people at the table

because they're flavour profiles

that you wouldn't necessarily think

to put together as a dessert.

The strawberry jam with the amaretto

in it is quite delicious.

Do you know what you could do instead of standing here

is you could maybe pull apart some finger limes.

The dessert this evening

definitely does have savoury elements.

The meringue has pops of peppercorn.

The strawberry jam has elements of lemon,

so that'll make it really vibrant.

The tomato mascarpone gelato

is obviously savoury,

and then the finger lime on the top is savoury.

Also gonna add that tomato powder as dusting.

Oh, the tomato powder on the top?

Absolutely. Yep.

Hopefully it should taste like

an amaretto sour

and a tomato met in a bar.

Yeah, so I'm gonna have a look at the ice cream.

Yep.

If you could have a look at the ice cream,

that would be great.

OK.

So, we'll just see what the texture of this is like.

It's kind of done its thing.

Finally, it's like something has worked.

I'm just gonna work this a little bit...

Yeah.

..and get it back into the freezer a little bit more.

In terms of difficulty,

this is not a sticky date pudding,

it is kind of tricky.

I don't think anyone at the table

will have had a dessert like this before.

There's a massive risk that

this could fall absolutely flat.

Mm-hmm.

It's...It's good.

It's really good. Great.

I think that's gonna add such a sweetness to the dish.

But if we are going to have a chance

of getting above Alisha and Deanne,

definitely need

some very good scores

from this dessert.

Fingers crossed, it's enough.

Coming up, will Jane and Shane's savoury dessert...

I'll tell you what could go wrong with this dessert

is it's got tomato in it.

..be their saving grace?

Everything's riding on this dessert. I loved it.

It's us or them at this point.

We've got our fingers crossed.

Tonight, either Jane and Shane

or Alisha and Deanne will be eliminated.

And still to come,

this year's gatecrashers are revealed.

After two disappointing courses,

it's Jane and Shane's

last chance to impress the table.

So far so good with the meringue.

So far so good.

And they're betting big on their savoury dessert tomato sour

to save them from tonight's elimination.

I mean, the pepper

in the meringue is great.

I love that.

I do believe in this dessert.

I think that it's a really

interesting combination of flavours

and textures and colours.

That's great.

We'll get those into the oven.

And we're hoping

you can get some 10s.

Do you know what?

I think we've got all the ingredients

to make an amaretto sour.

I'm gonna make you one, OK? Thank you.

Going into tonight,

thinking that we only needed

one point above Alisha and Deanne,

I would've scoffed at that.

Hopefully it'll just take the edge off.

I'm not gonna complain.

I know we can beat

Alisha and Deanne

because I do have a knowledge of food

and I do cook and I'm good at it.

Maybe I should do a bit of this.

I think this is how they do it.

Oh, no, don't do that.

That's embarrassing.

But we're now relying on our dessert

to get us where we need to be.

It's pretty crazy.

Thanks, darling. You're welcome.

Oh, that's so delicious.

Right.

Jane and Shane said they don't do dessert.

Tomato sour.

What could it be?

Like a tomato perhaps granita.

Or panna cotta.

Who knows? I don't know. Who knows at this point?

I have had a dirty tomato martini before.

That was amazing.

And that was absolutely...

At a Japanese restaurant too.

I am looking forward

to Jane and Shane's tomato sour.

They could turn all of this around

with the dessert.

It could be a 10.

It sounds like it's gonna be quite simple,

but based on Jane and Shane's personality,

I feel like there's some hidden complexity.

I'll tell you what could go wrong

with this dessert is

it's got tomato in it.

And for me, that screams bomb town.

I think it's worrying that they're banking on this dessert

to stay in the competition, in my opinion.

Alisha, are you one step closer

to $100,000, do you think?

Oh, yeah. Oh, yeah.

At this stage, I'm thinking about buying the palazzo

just to rub it in their face.

(LAUGHTER)

So, Jane and Shane might be counting

on this dessert to just wow

everyone for them to have a shot

at taking us out.

At this stage, I guess

anything could go wrong or right

'cause I have no idea what it is.

So, the meringues look fantastic.

I'm not quite sure about the texture of them.

OK.

Time to assemble it all beautifully on the plate

with some lovely garnish.

Fingers crossed, it's enough.

With the dessert,

we're serving a riff on a cocktail,

so we decided to serve it

in a really beautiful coupe glass.

The meringue disc sat

perfectly in the bottom.

Wow.

The colour is amazing.

I'm really happy with the colour of that.

Really happy with the jam.

It actually looks like a cocktail.

So, I'm actually gonna put

the finger line on the top of the jam.

Great.

Just for something a little bit different.

The finger lime

is really beautiful and acidic,

and just that

dusting of tomato powder

is so interesting on your palate.

OK, let's bring out the ice cream.

The colour's great. Colour's great.

So, you put the ice cream on.

Wowee.

Still a little soft, unfortunately, but...

Still soft. Let's go.

Let's go faster. Hopefully we just get these on.

Gelato is a little bit on the soft side

at the best of times.

Yeah, I agree. Let's hurry up.

Cool.

We're confident with the dessert

in the fact that the flavours

are really beautiful,

but I'm very nervous about it

because we're relying on this dessert

to stay in the competition.

We'll just do a roll of the amaretto,

and then we're gone.

This one's for Colin, this one's for Manu.

Let's rock and roll. Let's get it done.

(INSTRUMENTAL MUSIC)

Dessert is served. Is served.

Thank you.

Everything's riding on this dessert.

Thank you.

Looking around, I'm like, "Oh, OK."

It actually didn't look too bad.

Thank you.

Yeah, I'm worried.

Could be maybe they're saving grace.

The dessert looks very cute. Yeah.

If we are going to have a chance

of getting above Alisha and Deanne,

we need a good score.

Everything that we do is a gamble

that we hope pays off...

including this dessert.

GOOD EVENING

(TENSE MUSIC)

After their entree and main failed to live up to expectations,

Jane and Shane have now served their savoury dessert,

hoping it doesn't sour their night.

Watching Colin and Manu taste the tomato sour,

I'm feeling a little bit hopeful.

So, we're confident with the dessert,

but we need some strong scores in order to stay in the competition.

Yeah,

we've set ourselves a tricky task.

Thank you.

Take a break and we'll call you back for our final critiques.

Thank you.

Bon appetit.

Thank you.

I think it was quite nice.

I was really lost in the flavour.

Pretty much everyone has finished their glass,

so it honestly could go either way.

Maybe this dessert saved them.

Look, you know,

at our instant restaurant,

we made a sticky date pudding

and it was a lot better.

My favourite thing about this was,

I think it's finger lime.

I really liked the finger lime.

The little bursts of flavour were great.

The tomato ice cream was nice.

The meringue was lovely, but a bit-bit chewy.

The strawberry jam stuff was great.

I loved it.

Not too tomato-y, but I liked it with the lime, strawberry.

It was good.

I think it was well done.

Would you choose this one versus a sticky date pudding?

Yeah, it's well done.

So, obviously, our dessert

wasn't our strongest.

It wasn't the weakest either.

I don't feel our dessert

was overly that bad.

I'm like, "What are you talking about?"

It could go anywhere at this stage.

There's a couple of the teams that,

you know, possibly liked the dessert.

Does everyone else

around the table love it?

We don't know.

I would've liked a little bit more sour notes in there

because it does promote on the menu saying that tomato sour.

Yeah. Is that like a strawberry jam in there or something?

It was really nice. That sweetness was great.

But I liked all the flavours.

I thought it was...it was pretty. I liked the pinks and the reds.

I thought the meringue was-was a little bit sticky,

but I didn't mind the chewiness.

But overall, I-I liked it.

I would be happy to eat that in a restaurant.

Sticky date pudding or this one?

I think it's a little bit better than the sticky date.

Alisha, do you think this dessert could bring them back up in points

which would be bad for you?

I don't think so.

But you're not as sure as you were earlier on.

I'm starting to get

a little nervous now.

We definitely don't wanna go home.

This competition means a lot.

And especially to do it together,

there's no-one else

I'd rather do it with.

I just...

I'm not ready to leave you guys just yet.

I don't wanna leave you. All of you!

With all three courses served, it's now time for the guest teams

to score Jane and Shane's instant restaurant out of 10.

So tonight... Yes.

..Jane and Shane's instant restaurant.

Yes. Lyst Haus.

Yes, we are.

We started with the chawanmushi. Yes.

Which was like a duck custard.

The consistency sat so wrong with me.

I think it's the first fail of the competition.

I actually did enjoy it.

The flavours was there.

I think execution was not real, they haven't perfected it,

but I did enjoy it.

Oh, that made me sick.

Runny egg. Oh, my god.

I like mine are usually poached, not runny.

Terrible.

For the main, we had the master stock pigeon.

Yes.

Chilli cucumber, samphire and shallot pancake.

Pancake.

Yeah.

Overcooked.

It was just too dry.

It didn't come out the way they wanted, obviously.

We both didn't like it.

I think that little poor bird needed about 30 minutes,

not 30 hours.

Yes.

For dessert, we had this tomato sour.

Sour tomato.

Best dish of the night. Best dish of the night for them.

I love the tomato sour.

You loved it? Yeah.

Tomato was nice, sort of mild.

And the addition of the finger lime, which I really liked.

Mine just tasted tomato sauce with a bit of ice cream

and I thought, "Where's that floating pie?"

What are we thinking overall?

A 5. 5.

Yeah. Yeah.

Alright. Let's do a 5.

OK. 5.

Do you know what?

It just didn't live up to the standards

that they set by-by quite a way if you asked me.

I'm still thinking a 4.

Alright. I'm happy with that then.

OK. Let's do it.

4 it is.

I'm thinking a 4.

I agree. It's gonna be a 4. A 4?

Yeah, definitely.

For Jane and Shane,

we're giving them a 4.

So I'm thinking a 3, one for each course.

100%. 3 it is. 3 it is.

Let's go. Let's go.

This has been a snowball

of misfortune tonight.

It really has.

Probably the only thing I'm proud of

is the way that we work together in the kitchen

because that's how we approach life,

as a team.

Let's go.

We're hopeful that our dessert can lift us back up a little bit.

Look after our efforts tonight in the kitchen

would actually mean quite a lot for us to have an opportunity

to correct that

because we know we can...

Yeah.

..be much better than we have tonight.

Just to redeem ourselves.

Jane and Shane, thank you for inviting us to dinner.

Tonight, I would say, was a challenge.

It was pretty rough.

But did you do enough?

Alisha and Deanne, with just 68 points,

you are at the bottom of the leaderboard.

Tonight...

either Jane and Shane or Alisha and Deanne...

will be eliminated.

Alisha and Deanne, can you please stand

and join Jane and Shane at the edge of the table?

(INTENSE MUSIC)

This is it.

We could be going home.

It's us or them at this point.

Losing to Jane and Shane

would just be a worst-case scenario.

(INTENSE MUSIC)

Next, while the dream ends for one team...

Yeah, I'm nervous.

This could be our last hurrah.

..for others, it's just the beginning.

The gatecrashers are coming for you.

We're here to shake up the competition.

We are here to win this thing.

I already hate these guys. Watch out.

It's the final instant restaurant

of the first round.

And as the last team to cook, Jane and Shane

must beat Alisha and Deanne's score of 68 or be eliminated.

The night hasn't been

terribly positive,

but hopefully the dessert saved the day.

Yeah, I'm nervous.

This could be our last hurrah.

Jane and Shane, the guest teams have given you

a combined score of...

20 out of 50.

I just want to sink into the floor.

I think our main was so poor.

We made it very easy for people

to give us a low score.

Ah...

We might have a real chance here.

And now it's our turn,

we'll be scoring each dish out of 10.

Hope that the judges

appreciate the dishes

that we thought we were going to present today,

and I think they will.

For entree, we had duck chawanmushi,

crab and caviar.

It was the sort of dish that I would expect to see

at a grand final, the way it was plated up.

It definitely looked absolutely amazing.

I think the dish itself tasted really good...

but the technique was really wrong.

The top of the custard was set and underneath

there was sort of something went wrong.

I liked the garnish more than I liked the actual dish.

The score I'm giving you for your entree...

is a 5.

I score you a 4.

Disappointing.

We were certainly expecting

somewhere over a 6 for our entree

because it's so tasty.

For main course master stock pigeon, chilli, cucumber, samphire,

and shallot pancake.

(SIGHS)

Some critiques are harder than others,

and this one is not easy.

Unfortunately, this pigeon...

(SIGHS)

I can't even find a positive thing to say about it.

I know where you wanted to go with it,

but you didn't get there.

I did love the flavour of the master stock.

The pancakes were nice.

The pigeon, obviously the legs can be braised or confited

nice and slow, so they just fall off the bone.

Unfortunately, they didn't fall off the bone.

For your main course tonight, score you 4.

The score I'm giving you for your main course is a 3.

I'm trying to work out the maths

while I'm standing up there

with all my nerves.

But we're definitely up

by a few points.

I'd feel absolutely devastated

if this is the way we were about

to leave the competition,

but I'm fairly confident

that Manu and Colin will understand

and appreciate the dessert tonight.

We most definitely need

some very good scores

from this dessert

in order to stay

in the competition tonight.

I'm feeling a little bit hopeful.

For desserts, you gave us a tomato sour.

For two people who don't like dessert,

I think this was your most successful course.

I liked the addition of the sweetness of the jam.

I'm glad it was actually

a lot sweeter than-than you promised.

I've got to join Colin on this one.

I thought the ice cream was nice and fluffy and light.

The pop of the finger limes were a nice addition

with the sourness and the acidity.

A nice little finish.

Phew. (CHUCKLES)

The score I'm giving you for your dessert...

is a 7.

I score you a 7.

Jane and Shane,

that leaves you with a grand total score of...

50.

Not enough.

Not enough.

Unfortunately, that places you

on the bottom of the leaderboard,

and you have been eliminated

from My Kitchen Rules,

I'm sorry to say.

I think we're both

really disappointed

that it's ended

in the way that it's ended.

Yeah.

I just know that

we'll never cook another pigeon.

Correct.

Alisha and Deanne, you live to fight another day.

Well done.

Thank you.

Jane and Shane, despite this result tonight...

do not lose your love for food.

Au revoir, and good luck.

Good luck, everyone. Thanks guys.

Good luck, everyone. Have fun. Thank you.

(APPLAUSE)

We've made it!

Who would have thought that us

of all would take out

Jane and Shane?

The snobby snooties,

travel the worldies, eaty Palazzis,

Palazziozis!

With a score of 50,

Jane and Shane are eliminated

from the competition.

Sitting at the top

of the leaderboard

are Tiffany and Giancarlo,

and just behind them

are Mary and Golden.

So that means Tiffany and Giancarlo

and Mary and Golden.

You are both fast tracked to Kitchen HQ.

Oh, my god. Thank you.

Congratulations.

(CHEERS AND APPLAUSE) Oh, very nice.

Yes!

I'm so proud of us. Yep.

I can't wait.

Our three other teams,

Alisha and Deanne, Angus and Simon,

Krysten and Lucy,

can you please stand up?

At the moment, we're not too sure

you're ready for kitchen headquarters.

It's gonna take a lot more for you to prove you've got what it takes.

How do I put it?

You are going around Australia again against three new teams.

(CHUCKLES)

And there it is.

Look out 'cause the gatecrashers are coming for you.

Ooh.

('LET'S GO' BY JAXSON GAMBLE PLAYS)

We might look like we're here for a good time.

We're here to shake up the competition.

We can cook our arse off.

And that's what we're gonna do.

('LET'S GO' BY JAXSON GAMBLE CONTINUES)

The other teams are gonna underestimate us.

They're gonna just think mum and son from Perth.

They're not gonna see

our skill set coming.

Being best mates, we know each other

like the back of our hands.

We're bringing zesty, fresh flavours.

Also zesty, fresh personalities.

Watch out.

This is crazy. (CHUCKLES)

I already hate these guys,

so I'm more motivated than ever

to cook the best food we can.

Welcome to hell.

(LAUGHTER)

We are gonna bring the heat, baby. Yeah.

Bring it on.

(INTENSE MUSIC)