Original subtitles

SEPTIMUS CATON (NARRATES): Previously, an epic elimination.

Come on, move it.

Saw friends, Harrison and Oliver...

We can do this. We can do this.

..bring down a Titan team.

Krysten and Lucy,

you've been eliminated from this competition.

I am quite sad to see you go. Aw, Colin.

But it wasn't the only surprise.

There is dishonesty

when it comes to some people's critiques.

Oh.

I'm upset being called dishonest.

I'm just saying.

You need a reality check, mate.

It's a test of global cuisine

with an MKR first.

Finally, some Irish food on MKR.

What? Irish.

What's Irish food?

Potatoes, potatoes, and potatoes.

Or French. (LAUGHS)

Argh.

It's gonna be nerve-wracking cooking French and Irish

for Colin and Manu.

(LAUGHS)

But while nurses Mary and Golden...

You will receive an advantage.

..have the upper hand on their new rivals.

Simon and Angus said that everyone is being dishonest.

They made me feel really upset because we have integrity.

Angus and Simon

look to push the top performers off their game.

I wouldn't want to go to elimination

when you had advantage.

I want Mary and Golden gone.

I think we're gonna have the last laugh.

We should not stoop down to their level.

In the end,

two teams will land in the elimination cook-off.

This was a tough decision.

First team is...

(DRAMATIC MUSIC)

Mate, we're back at Kitchen Headquarters.

We made it through that

hellhole that was at elimination cook-off.

That $100,000,

I can almost taste it.

I'm so excited.

We have won in six chances

to win this,

and I am already very proud

of what we have achieved,

but we have so much more to offer.

It's my game face.

Bonsoir, bonsoir.

(CHEERS AND APPLAUSE)

(SPEAKS FRENCH)

Which is hello and welcome back to Kitchen Headquarters.

(LAUGHTER)

Angus and Simon.

We've got three gatecrashers

and three OGs still in the competition.

Where do you two sit in this...in this... In the group?

I think really and truly,

the only friends perhaps we've got left

in this competition are each other.

So... I would second that.

(LAUGHTER) And that's OK.

That's the way we like it. We're a bit more focused now.

I'm not surprised

that Angus and Simon have come to the realisation

that they don't have any friends

in the competition.

Especially after

calling literally everyone

at the table dishonest.

I don't have too much to say about Angus and Angus's friend

at the moment.

They are who they are, I guess.

I just think they are being very strategic,

but for me, it actually made me feel

really upset because we are nurses.

We have integrity.

Teams, you might not realise it,

but both Colin and I were born overseas.

It's hard to believe, I know, but it's true.

Wow.

Tonight we will celebrate Australia's love of global cuisine

with Woolworth's

Fresh World Flavours Challenge.

Tonight, every team will cook a dish from a different cuisine.

OK.

This challenge is right up our alley.

We love to travel.

I speak a little bit

of nearly every language.

(LAUGHS) Every language.

And we've tried almost every.

I feel like

we've tried almost every cuisine.

I know. I feel like we have to.

In round one,

three teams will cook a main course

from a choice of Mexican,

Indian, or French.

(LAUGHS) (LAUGHTER)

(LAUGHS)

French food's very refined.

And technical, yeah. Very technical.

I don't think anyone wants

to serve the French food to Manu.

In round two, the rules are the same,

but the cuisines and teams are different.

They will have a choice of Italian,

Chinese, and Irish.

(LAUGHTER)

What's Irish food?

Potatoes. Oh, my god.

I think it's gonna be nerve-wracking

cooking French and Irish,

but Colin and Manu, what?

The team that cooks the weakest dish

in each round will face each other in an elimination cook-off,

but which team will be cooking which cuisine?

I really don't want to serve Irish food to Colin

or French food to Manu.

I know.

Well, Mary and Golden,

you came out on top last time you cooked here in Kitchen HQ.

This means you will receive an advantage.

(GASPS)

You get to choose which team will cook

in which round.

That's pretty big. Wow.

This is a massive advantage.

Yeah. Yeah.

In the first

Kitchen Headquarters challenge,

we got dish of the day,

so we get to choose which teams would cook

in each round.

That is a really big advantage.

Take a moment to decide

who will cook in round one,

Mexican, Indian, or French?

And who will cook in round two? Yeah.

Italian, Chinese, or Irish?

If we want to use that advantage to our advantage,

then we really need to think hard.

But we know there's one specific cuisine

we really want to do, that's Chinese.

Yeah.

OK, Mary and Golden,

do you want to cook in the first round

or the second round?

Second round.

So, who will cook in round one?

So, we choose Angus and Simon, Tiffany and Giancarlo,

and Sheridan and Ted.

Why did you make that decision?

We really hope Angus and Simon gets French.

(LAUGHTER)

A big surprise, you know,

just because I've called them dishonest,

which I still think they are,

Mary and Golden have taken it as a personal attack

and they want to see us fail,

but it's not gonna happen.

I can tell you that right now.

So, first round is Angus and Simon,

Tiffany and Giancarlo, and Sheridan and Ted.

And you will be cooking either

Mexican, Indian or French.

Our first preference

would be Indian, right?

Yes, absolutely.

We really believe will blow people away.

Yeah.

Mary and Golden,

you also get to decide who will pick first,

second, and third.

(SUSPENSEFUL MUSIC)

OK.

Sheridan and Ted for the first one.

OK.

And then, oh, this is tough.

Tiffany and Giancarlo...

and then Simon and Angus.

(LAUGHTER)

You're in big troubles.

OK, round two teams, head upstairs to watch on.

We want Angus and Simon to get French and end up

in the elimination cook-off.

I hope our plan works tonight.

Sheridan and Ted,

head to the storeroom and make your choice.

Mary and Golden have chosen us

to pick first in this round,

which is very good,

saved by the bell a bit.

Because I don't want

to serve French food to a Frenchman.

Mexican,

it's more tricky than it looks.

The hardest part of this challenge

is making sure that you can nail the flavour

of the cuisine you choose.

You happy with this?

Yes.

Sheridan and Ted, which cuisine have you picked?

Today we're gonna cook Indian.

Oof.

Damn it.

Indian. Damn it.

Damn it.

We really wanted to showcase

what we could do with Indian, but next.

Yep.

So, there's still French and Mexican?

Yes. On offer?

Yep. Oh, wow.

So, Simon seemed really

pissed off that the girls said that, right?

Oh, my god, absolutely.

So, maybe they're not that confident with the French.

That's what I'm feeling as well.

We love French food.

We love French, but I know we can do anything.

We need to do a bit of strategy here.

There's definitely a target on our back,

but we're not scared to venture out into different cuisines.

We are absolutely here

to win this competition.

We have picked.

Mexican.

(LAUGHTER)

Cool.

So, that means Angus and Simon,

you'll be cooking French cuisine for me.

Yes. Yes.

Do you know what?

I think they're not showing it,

but I bet you they're scared.

OK.

Mary and Golden

think that Simon and I

couldn't muster up a French meal

if our life's dependent on it.

They've got that very, very wrong.

Yes, there are complicated techniques,

but there are some really deep flavours

that we're comfortable with.

We're gonna cook a French dish and we're gonna be.

Let's go there and show them what we can do.

Yeah.

Pretend we're really upset.

Angus and Simon looked very upset.

Well, decisions are made

and I'm very, very excited about this challenge.

At the end of the round,

all teams will taste and critique your dishes,

but only Manu and I will determine the weakest dish

and the team that will be headed into the elimination cook-off.

Best of luck, head to your benches.

Go.

You have 90 minutes. Aprons on.

OK.

We'll do Mexican, one of our favourite cuisines.

So, we're thinking... Like pork.

Pork, right? Yeah.

For sure. Yeah.

What are we gonna make? We cook a lot of Indian food.

I'm thinking I do my Goan prawn curry...

Yep.

..with a nice bit of swordfish on the top.

OK.

I want to show people that French food

doesn't have to be super complicated,

it's about flavour and care.

So, I want to do duck and I want to put it

with something sweet.

I think... French and duck, ooh lala.

Your time starts now.

(CHEERS AND APPLAUSE)

Go, mum. All the chillies.

Get all the chillies.

Come on. Go, Angus.

(LAUGHS)

Let's go.

People want to see us fail.

They've set us up with French

on purpose, laughing at us.

I think we're gonna have the last laugh though.

Get these puppies. Oh, my god.

I can't carry any more than this. Oops, sorry.

Oh, sorry, Sheridan.

The first thing that

I'm doing is grabbing the protein,

so I need to grab the swordfish

and the prawns.

We have to put our skates on.

There's no spare time. None.

(SOFT INSTRUMENTAL MUSIC)

(UPBEAT MUSIC)

Whoa.

Nice. Great job. Yeah, I got you.

We love Mexican food. Yeah.

So, tonight we're making a cochinita pibil on salbute.

So, we're starting on the pork marinade, right?

Yep. Yep.

Cochinita pibil

is a slow cooked pork.

Normally you want to give it three, four hours,

but it only takes 45 minutes to cook in the pressure cooker.

We're trying to do everything we can,

maximum flavour.

Yeah.

I'm gonna get started on the salbute.

Salbute is like

a street taco that's fried.

Yeah.

We really need to hustle today

and make sure we've got you know,

clear and concise roles

because I feel like last time our cook was a little bit misunderstood.

(LAUGHS)

So, the plan today is communicate.

Yeah. Stick to the plan.

Make sure that we do our roles

to perfection within the timeframe.

Yeah.

Anything else I need to do?

That's me, really. (LAUGHS)

Go babe, got to go quicker.

Got to go faster. I know.

There is no way we are gonna

the elimination cook-off, right, babe?

No way. No way, Jose.

So, I think with this Indian curry, mum,

we're gonna make sure that these flavours

are nice and balanced.

In round one, the team to beat

is Tiffany and Giancarlo.

We've chosen Indian

and we are serving a Goan prawn curry

with swordfish and a vegetable samosa.

Ted has this weird knack of knowing

what flavours go into different curries,

and then he'll...

Then he'll nail it.

Alright, my paste is almost done.

Once I've got this on, I'm gonna come over and start on the meat.

The plan is that Ted

is absolutely in charge of flavour,

so he's making the curry paste

and getting that curry sauce on pretty quickly

so those flavours can develop.

Yeah. Mum's gonna have to listen to me today.

(LAUGHS)

To a point.

Alright, I'm gonna leave this now to rest.

Cleaning up. Looking good, mum.

I know. Alright, potatoes.

I'm gonna be working on the samosas,

which means I need to get the dough made.

I'll be then making the filling

and rolling out the samosas,

which does take quite a bit of time.

OK. Where's the big, big bowl?

I'm gonna start doing the prawns.

Our goals today are to be a little bit more organised

and bring a bit less stress into the kitchen.

You're very calming when we cook.

Very calm.

(LAUGHS)

These are the biggest prawns I've ever used.

Who do you reckon is looking the strongest right now?

Oh, I think Sheridan and Ted there.

Yeah, Sheridan and Ted.

They look a bit calm

and they look like they're organised.

Mum, I need some help with these prawns.

Yep, I'm coming now. It's taking me forever.

Look at me being Mrs Calm.

Alright. Yeah, yeah.

Gian, hustle, hustle, hustle. You got to get the pork on ASAP.

Well, who's coming out on top today?

I actually think we have a serious chance.

I don't think anyone thinks we can cook French.

Nope. Everyone hates on poor Angus and Simon.

They think we can't cook.

Well, boy oh boy are they in for a surprise today.

So, we've been left with French.

And we're making duck magret,

which is duck breast with apples and cider jus.

Duck magret has this beautiful rich fattiness to it,

and I just love that really beautiful tender interior.

It's a very classic French sort of flavour profile.

Also, what else are they putting on this dish?

Because there's duck and there's apple, that's it.

This dish is quite a simple dish,

so if we don't get that duck the way we want it,

if we don't caramelise the apples the way we want,

it's gonna let the whole dish down.

So, it's about getting each

of those elements perfect.

You happy with the way it's looking?

Yeah, it's looking great, mate.

I would be scared to be cooking French right now

for a French man.

Bonsoir, bonsoir.

Bonsoir, Manu. How you going?

(SPEAKS FRENCH) (SPEAKS FRENCH)

(SPEAKS FRENCH?)

We're doing a duck magret, is that right?

Magret is the breast of the fat duck.

So, the way we're doing

it is we're just doing a duck with apples,

and then we're also doing a savoury apple cider jus as well.

Apple and duck. Yep.

That's it? Yep.

No vegetables?

No vegetables for this dish.

Just duck and fruit. Are you sure?

Yep.

But change your mind? Yep.

Think about it now. OK.

Thank you. Awesome. Thank you, Manu.

Manu is not too pleased

with the fact there's no vegetables on this dish.

But adding things at the last minute

hasn't always worked for Angus and I,

and so we're trying to be really careful with

what we present on the plate.

I like what Manu's saying,

but I think we just have to stick with what we're...

Yeah, we just got to stick with what we're doing.

We stick with what we're doing, man.

I'm worried by them.

Good luck, boys, because there is a French chef

that's gonna be judging that.

Yeah.

This is the time for them to listen.

So, I think Angus and Simon will be gonna elimination.

Coming up...

Si, si, si, si.

..on this culinary trip around the world...

We're gonna run out time.

I'm telling. We're not.

One team's risky decision...

Ooh.

What? ..will shock everyone.

Voila. What's he doing?

I feel sick.

And later.

Yeah, Yeah, I think the boys should not be mad.

Yeah, they're mad. They're mad at us.

Angus and Simon turn up the heat.

I really want Mary and Golden to go down.

Well, I do think, Mary,

some of your critiques have been particularly dishonest.

They're out for blood, those two.

Come on. Let's go.

(CHEERS AND APPLAUSE)

This is Woolworth's fresh world flavour challenge.

Three teams going head-to-head,

each celebrating a different cuisine.

At the end of this cook-off,

only two teams will be celebrating

because the bottom team, chosen by us,

is going through to elimination cook-off.

That's almost where I want it. Brilliant.

Angus and Simon are doing French.

And that is done, voila. Beautiful.

They are cooking duck magret with apple and cider jus.

That's all you're getting on the plate, duck and apple,

and they don't want to service any sides with it.

I completely get what Manu's saying,

but I'm comfortable with the dish the way it is.

I don't want to do it. I don't want to do it.

I agree. Sheridan and Ted are doing Indian.

They're cooking Goan prawn curry with swordfish

and vegetable samosas.

How are your samosas going, mum? We still got to roll them.

Yeah, I'm making the mix, Ted.

If they know the spices well, it could only be delicious.

Ted's wigging out.

It still needs to cool down

and then we still need to roll them and fry them.

We're gonna run out of time.

I'm telling... Yep. We're not.

Tiffany and Giancarlo are doing Mexican.

Si, si, si, si, si, si.

They're cooking cochinita pibil on salbute,

braised pork with a lot of spices.

Chuck it in right now, Gian.

Yep.

But it's still on the bench.

I'm not really sure

if we're gonna get any pork at this stage.

We need 45 minutes for the pork.

It's literally down to the wire.

Down to the wire. It needs to go in right now.

I know.

45 minutes on the clock. You're halfway, no time to waste.

Come on, let's go.

(CHEERS AND APPLAUSE)

You've got to move faster.

(CHEERS AND APPLAUSE)

It's our fans. Or should we say our enemies?

Not our fans, mate.

Ted, why is everything so huge today?

I don't know.

Get the marinade in, but we need to move.

Tiffany and Giancarlo are stressing me out.

I just don't know if they're gonna be

able to get us done in time.

The pork needs to be in the pressure cooker

for at least 45 minutes.

So, it needs to go in the pressure cookers

with the banana leaves immediately.

Like now, no more waiting,

no more finessing.

You got it? Yep.

You got it? Yep.

Close it. Yep.

Yes. Go Tiffany and Giancarlo.

Done.

It's gonna be down to the wire for these guys.

The thing is, it's always the same for Tiffany and Giancarlo.

It's not the flavours, it's the time.

There is no room for error. (SIGHS)

Everything has to go perfectly.

From now.

And now we can start on our sides.

Go, bub.

I'm just hoping it's gonna get done in time.

I know, me too.

Focus on the salsa, please.

Alright.

(DRAMATIC MUSIC)

Our final bit of duck is in the oven.

What are you guys cooking?

We're cooking a duck magret with apples and a cider jus.

So, what will you be cooking in the elimination cook then?

(LAUGHTER)

Are people are still laughing at us?

We are not going into elimination cook.

We are absolutely here to win this competition.

So, there's no other choice

for us but to step up and deliver.

I'm gonna have five apples per plate.

So, traditionally, you'd really

cook these apples in butter,

but I don't want to burn the butter

and ruin these apples.

So, I'm taking a safer approach

and I'm cooking them in the duck fat,

so I do have a little bit of caramelisation,

and then I'm gonna add cider

to make sure these apples absorb a lot of flavour.

Angus and Simon,

they're caramelising the apple

and then they're putting cider on it.

It's gonna break up.

So, I don't understand if you want caramelisation

or you want to poach, you can't have both.

I think the thing about French

is it doesn't have to be very complicated.

30 minutes. Give us your best. Come on.

(CHEERS AND APPLAUSE)

Look at the colour of these beans.

Come on, guys.

Half an hour.

You haven't even got the samosa mix made.

I don't think we're gonna have time for samosas.

We've really got... Yes, Ted, we are. Just keep going.

I'm really happy with how the curry's looking.

It's bubbling away,

but I'm worried mum's not gonna get these samosas done.

It's OK. We've got time.

Just make sure your curry sauce, Ted, is not messing up.

The hero of the dish is 100%

the proteins in the prawn curry.

So, the prawns and the swordfish,

which we haven't started cooking yet.

It's stressing me out

when mum's taking this long.

He's very easily stressed.

You're very easily stressed.

I am. I am.

The apple doesn't fall far from the tree.

(LAUGHTER)

I'm gonna whack it in the freezer.

I can roll them up. It's just.

It's just, I really don't think you've got time anymore.

Give me a minute 'cause I think that I can still do this.

Ted, just stop.

Sheridan's just like scolding Ted, look, being a mum.

You're being very mouthy today?

If the kitchen has started to burn down,

I'm still finishing my samosas.

I'm doing it.

We need to nail this dish

because the thought of going into elimination

is just horrific.

I just don't want to do it.

I'm rolling out the dough.

Now roll, roll like you've never rolled before, mum.

20 minutes left, give it all.

(CHEERS AND APPLAUSE)

Keep pushing! Let's go!

We are pressed for time. It's gonna be right to the minute.

I just need to push on these salbutes.

The pork is in the pressure cooker cooking,

so I really need to get started

of the salbutes.

So, I've got to roll the salbutes into balls,

and then I'm gonna flatten them in the tortilla press

and then drop them in the deep fryer.

Salbute is gonna be the boat.

It's gonna be the carrier

of the beautiful pork.

So, I've just set up the salbute station

and I check if the pork's OK.

No pressure. Hey, Gian.

Yeah.

They're both saying no pressure.

What does that mean?

It means they're not cooking.

Oh, no. Oh, no.

You need pressure in a pressure cooker

to make sure that the pork is cooked perfectly.

There is steam coming out

of Tiffany and Giancarlo's pressure cooker.

They haven't got the valve on properly.

It's your valve. It's the valve.

You've gone too far, you see how the steam's coming up.

This is, oh,

this is really stressing me out, man.

And it's still coming. That one's still leaking steam.

We're worried that it's not cooked,

but there's no time.

This is disaster.

Give me a piece to try.

I'm so worried for them.

It's actually cooked.

Is it? It's actually cooked, yeah.

I think because we used two pressure cookers,

it was a smaller amount

and they actually cooked.

But because it didn't build pressure,

it didn't get as tender as we wanted it to get.

It's not what we wanted.

We need this pork succulent,

juicy, and pull apart.

You know, that's integral to our dish.

We want this to be a pulled pork.

So, what do you want to do?

It's super important for us

to think on our feet and to pivot.

Yep. Can you blitz it?

We were hoping that it would be more fall apart.

So, we're gonna pulse the meat.

A reverse mince.

Not sure if it's ever been done before,

but it's the only option right now.

Yeah.

Is he gonna blend that pork?

No. Is he blending the pork?

Not good.

Oh! What's happening?

Is he blending the pork?

What? Is he blending?

Giancarlo, please. Oh.

I'll have to ask Colin. I feel so bad for the pork.

I feel sick.

Is he gonna blend that pork? Not good.

Is he blending the pork?

Cochinita pibil is a slow cooked pork,

but it's got to be pull apart.

But sometimes this is done with mince.

Hopefully it's the same effect.

Yeah. Oh.

Is he blending the pork? What?

Giancarlo, please.

Giancarlo, what's he doing?

That's the first time

I've seen cooked pork in a blender.

Oh. I'll have to ask Colin.

I feel so bad for the pork. I feel sick.

He's blending the pork shoulder in a blender.

This is gonna get us there. We're gonna get there.

Blending it, they potentially dry, end up drying out.

Dry out. Dry it out. Yeah.

The concern now is that it might be a little dry.

If this dish isn't right,

then we might be going to the elimination cook-off.

So, mum, I think we're gonna get the samosas done.

Really?

Who said we'd get the samosas done?

I know. I'm gonna start frying the samosas.

I'm on a bit of a bit of a frying high.

I'm frying high.

So lame.

Mum, we need to start doing this fish.

We're gonna get them done. Just go, go, go, go, go.

Once Ted's on the fryers,

now I'm very focused

on trying to get this swordfish off.

It's crunch time. Everything's coming together.

I'll put these big fatty poombahs on.

The piece of swordfish are straight

from the Flintstones,

and they're all different thicknesses,

so they're gonna take different times to cook.

If we don't nail the swordfish, there'll be overcooked and dry.

Mum, prawns going in now.

Fingers crossed, we get some amazing food

'cause the weakest team, chosen by us,

will go into an elimination cook-off.

Ten minutes. Come on.

(CHEERS AND APPLAUSE)

These are the best salbutes I've ever made, just FYI.

Yeah, they look great.

Alright, Angus,

you want to come have a check of this?

Beautiful.

That's perfect. So, we're off.

We're moving in the right direction, which is great.

The duck's looking good. The duck is looking good.

I know this dish works well as it is,

but Manu was concerned there's no vegetables.

I can understand what you're saying.

We'd have time to do some baby carrots or something

with literally a little bit of butter.

Is that what we want to do though?

I'm saying this right now. Worrying about anything else.

Do you want to do that?

The bottom team is gonna find themselves

in an elimination cook-off,

so we're just gonna make sure

that's not us.

Asparagus? Asparagus.

That might be better.

And it'll cook faster too.

Yeah, we'll do some asparagus.

Everyone thinks

French cooking is difficult.

Especially good for Manu as well.

So, we want to do him proud.

We want him to be happy with what we deliver today, man.

Yeah, that's right.

Last five minutes. Come on. Make it worthwhile.

(CHEERS AND APPLAUSE) Let's go.

Let's do it.

I didn't think we were gonna have anything to plate, to be honest.

So, we're starting to plate up.

We've got salbutes on the bottom

to fill it with a nice amount

of the pork mixture.

So, you're happy with this, amore?

Yeah, baby. OK.

We've got the beans.

We have the habanero salsa.

It's not a ten out of ten dish by any means.

The pork could be better. Yeah.

But the flavours are gonna be there.

Yeah. Keep pushing, keep pushing.

We're gonna plate this in a very nice looking star.

The boys are being fancy with their plating.

Look at that. Oh, that OK.

Spiral apples. Let's go.

We're happy with all the elements on the plate.

I know that the apples taste good.

I know the pick duck tastes good.

I know the jus tastes good.

I know that the asparagus is gonna taste pretty good.

We're really proud of this dish.

Now, mum, don't forget your fish. I want that swordfish to be perfect.

This one's done.

The hero of the dish is 100% the proteins,

so hopefully we can nail the prawns and the swordfish.

Samosas are on the way.

I'm worried about Sheridan and Ted.

Yeah, because they haven't even put anything

on their bowls yet.

Mum, we got to move.

So, if this dish comes together

how it looks in my mind,

prawn, curry, the beautiful piece of shard swordfish on the top.

The samosa in the little side dish

with the green sauce,

it's gonna be a mic drop.

I know we can get there.

We just got to move.

One minute remaining, get it on the plate.

(CHEERS AND APPLAUSE)

Mum, we got one minute. Get the samosas out now.

They're done. They're done. They're done.

No. No. No. No. Samosas are out.

No. They're not brown enough.

We've got one minute, get the samosas out.

And we can do a lot in a minute. Oh, for god's sake.

(CHEERING)

30 seconds. Come on.

We're good. We're good.

(TENSE MUSIC)

Babe, habanero. Put a lime on each one.

Another lime. Sprinkle this on the side for it.

Ten, nine, eight, seven,

six, five, four, three, two, one.

That's it. Step away from your benches.

Yeah, right on.

Good job.

(LAUGHS) I told you.

How would you like it? Down to the wire.

We pulled Mexican off.

I would've liked the meat to be cooked to be better,

but we got there.

Well done, baby. Good job.

Teams, what a great challenge,

three world flavours and a lot on the line.

Join us at the table for the tasting.

We have such high... Expectations.

..expectations of our food

and the pork isn't perfect.

Hopefully we've done enough

to avoid elimination cook-off.

Teams, Aussies love to embrace the food cultures

from around the world,

including the three you just had to cook,

Mexican, Indian, and French.

Again, you get to give feedback directly to the cooks,

but be Colin and I who will decide the team

going into the elimination cook-off.

Let's start with Angus and Simons,

duck magret with apples

and cider jus.

Thank you very much.

I'm incredibly proud of us as a team.

There's this beautiful harmony of sweet

and savoury

with excellently seasoned and cooked duck.

I think the table's thinking, did they even really make this?

Like this looks pretty good.

Is this Angus and Simon?

Yeah, it is, guys.

Bon appetite.

Merci.

(SOFT MUSIC)

The duck looks pink,

how duck should be.

But we thought Simon and Angus would struggle with French,

and so this is not going to plan.

Oh, I didn't try the asparagus.

They did really well.

The apples, I believe,

could have just been a bit more caramelised,

but the combination of that

with the sauce as well was really, really nice.

Yeah, it's a pretty good French dish.

I'm really impressed with how the plating was too,

you actually nailed that.

Yeah, I think the boys should not be mad

because they actually did a good job with this one.

I like the sauce. We did actually?

Yeah. Yeah. They're mad. They're mad at us.

And the duck I think is cooked perfect.

I liked this dish.

Yeah, Mary,

it turns out we actually can cook.

Sorry, love.

Next up will be Sheridan and Ted's

Goan prawn curry

with swordfish and vegetable samosa.

Thank you.

I'm happy with the flavour.

I think we've done a really good job.

I think the samosa is gonna taste great.

I think the curry's gonna taste great.

So, it's just fingers crossed now

that the seafood's cooked.

Bon appetite.

(INSTRUMENTAL MUSIC)

Delicious. I loved the curry sauce.

The prawn was cooked beautifully.

I didn't love the swordfish. Sorry, guys.

I thought it was a bit overcooked.

I feel like I must have been eating a different dish

because I thought the swordfish was perfectly cooked.

The samosa was excellent with the mint sauce.

OK, that's very positive.

Are you feeling Alright?

(LAUGHTER)

Yeah, I'm turning the tides.

I appreciate that, Angus.

Angus is really strange today.

He has started to give some sort of glowing critiques.

That wasn't glowing.

That was, like, fluorescent.

Finally, Tiffany and Giancarlo...

cochinita pibil on salbute.

(SUSPENSEFUL MUSIC)

Tiffany's salbutes are looking amazing.

Maybe the pork isn't ten out of ten,

but the flavours there.

Alright. Bon appetite.

(TENSE MUSIC)

I am not impressed by this at all.

It just looks like a whole mound of minced pork

and then a slice of avocado dumped on top.

I'm left pretty underwhelmed.

This was actually the dish

that I was the most excited with 'cause I love cochinita pibil

and seeing it not work out is really disappointing.

Blending the pork, I think, has made it a bit dry.

I was surprised by the thing on the bottom.

What did you say it's called? Salbutes.

That was probably my favourite part of the dish.

I was shocked when Giancarlo put the pork inside the blender.

Yeah, but the flavours are there.

I think the seasoning

on the pork was there.

It would've been nicer if there was more spice,

but yeah, it's a good one.

I think Manu and myself really need to have a chat

and we'll decide who is going in to the elimination cook-off.

Thanks guys.

It's a one in three chance

that we could go into elimination,

but we know Mexican flavour,

so I feel like we've done enough.

In this competition, anything can happen.

Hopefully this Indian dish is enough

to keep me and mum

out of this elimination.

The judges are all that matters,

and Manu is judging our French dish.

I'm incredibly nervous.

Coming up...

Finally, some Irish food on MKR.

As the culinary trip around the world continues...

We're not going back to elimination.

We're not having it.

..will Mary and Golden's strategy backfire?

Mary, it's not cooked.

It's not cooked? Oh.

I wouldn't want to go to elimination

when you had advantage.

Sheridan and Ted, Angus and Simon,

Tiffany and Giancarlo,

you took us around the world with your flavours.

Sadly, one team will be headed into the elimination cook-off.

Me and mum do not want to go to elimination.

Being here, it's a dream come true for both of us,

and I really do feel like

we can win this.

Sheridan and Ted, for your Indian cuisine,

you created Goan prawn curry

with swordfish and vegetable samosa.

The prawns were absolutely gorgeous, like really, really nicely cooked.

The flavour of the-the curry, that was delicious.

I could have had a little squeeze of lime

in there just to get that balance of acidity.

The swordfish was a little bit overcooked,

but I did like the char on the swordfish.

The samosa was beautiful, that was a great accompaniment,

and that little green sauce was nice.

The judges have made

it very clear that the protein,

the main thing, is very important,

and we did fall short,

so there is a chance that we go to elimination with this.

Angus and Simon,

you created duck magret with apple and cider jus.

The duck was perfectly cooked, blushing, beautiful pink,

crispy skin.

That you tick all the boxes with that,

so take my hat off, but that's where it stops for me.

Caramelisation is a big thing when you've got savoury

and sweet together.

Butter is French food's favourite ingredient.

Put the apples to caramelise.

I would've never put any liquid to it whatsoever

because then the caramelisation just disappears.

I do think the asparagus going on, yeah, great.

But you had an hour and a half, maybe a little bit lazy.

You could have done a lot more.

I'm not feeling safe at all now after that.

I thought we were gonna get

a little bit of a more pleasant.

Yeah, especially with the word lazy

being thrown in there.

It's never a good sign

when you hear those negative words like that.

No.

Tiffany and Giancarlo,

you created cochinita pibil on salbute.

Let me start with the little salbute,

the little fried number, quite like that.

It was very well made.

Great salsa, that brought a little bit of more freshness,

a bit more chilli, but the pork.

I've never seen meat in a blender like that before.

I never want to see meat in a blender like that again.

It was dry, it was missing juices,

and then the black beans was very plain.

Did you tick all the box? Not so much.

It's a little disappointing. A little disappointing.

We were not expecting to be

anywhere close to this today,

but we feel like we might be heading

to the elimination cook-off.

This was a tough decision.

First team

into the elimination cook-off

is...

Tiffany and Giancarlo.

(SOFT INSTRUMENTAL MUSIC)

Our worst fears

have come to fruition.

Yeah, we're going

into the elimination cook-off.

Damn.

Damn.

We're good.

How are you guys feeling about this?

It just means a lot.

You know, I think because...

I-I finally feel like I've found

what I want to do and what I want to pursue,

and yeah, I'm just...

We've got so much more to show,

so much more to give.

You know, our love and dedication

and passion for food is, I feel like it's unmatched.

Absolutely.

We...we...we can do better

and we will do better.

Yeah. Yeah.

OK. Who will you cook against?

Good question.

We'll find out soon enough. It's time for round two.

Cooks, take a break.

It's time for the other team to take their turn in the kitchen.

Come on down.

This decision from Mary and Golden

to make Simon and I cook French food for Manu,

this has backfired massively.

We're safe,

and Tiffany and Giancarlo are off to elimination cook-off.

Earlier we saw three teams

each serving up one of the world's great cuisines.

Now, it's your turn

with three new cuisines, Italian, Chinese,

and Irish.

Finally, some Irish food on MKR.

Mary and Golden,

you have one more decision to make.

We have an advantage of choosing

which cuisine we're gonna do,

and then we get to pick

which team is gonna choose second and third.

Mary and Golden,

which cuisine have you picked?

So, we've chosen Chinese.

Oh, why'd you do that?

Filipino has a lot of influence from Chinese,

China, and we are actually part Chinese.

Part of Chinese.

OK, so who do you pick for second?

For second, it'll be Zac and Zoe,

and for third will be Harrison and Oliver.

We're choosing Zoe and Zac as the second

because we don't want Harrison and Oliver to get Italian.

The Italians should not be

near the Italian cuisine.

That's right.

Get what we get. We don't get upset.

Zoe and Zac, it's Italian or Irish.

I do not want

Zac and Zoe to pick Italian.

That's the cuisine that we're stronger in,

and also I don't want to cook Irish

for an Irish judge.

I get worried about giving Oliver and Harrison Italian

'cause that's their wheelhouse.

Yeah.

So, I think it would be smarter for us to choose Italian.

I think we feel more comfortable in the flavours with Italian.

But also we don't want

to have to serve Colin Irish food.

So, unfortunately, Colin,

you'll not be trying our Irish dish tonight

because we have chosen Italian.

Ah.

(LAUGHTER)

Well, Zac and Zoe

have left us with Irish.

We've got a big responsibility in our hands

to create a great dish for Colin.

We know what elimination cook-off is like,

and we are so desperate

to avoid being in that position again.

OK, teams.

After the excitement of the first round,

Manu and I cannot wait to see what you guys create.

Are you ready? Yes.

Head to your benches. Apron's on.

Let's go. Whoo!

Go, girls.

(CHEERS AND APPLAUSE) Let's go.

Let's go.

Oh, Golden. So, we got Chinese. Yeah.

And what's the best Chinese dish that we got?

Yum cha. Yum cha.

Look, Irish. Irish is hearty.

It's meant to be take your feel of farms.

Italian. My favourite is arancini. Yeah, OK.

And because I make a really good risotto,

I could just do a mushroom risotto

and then we turn it into an arancini.

You have 90 minutes and your time starts now.

Come on, guys.

Run, run, run, run, run.

Go.

I'll do what I do best.

Yes. Shopping. Shopping.

Alright. I'm brisket and boneless short rib.

I need a lot of zucchinis.

Being in Woolworth's storeroom

is like having a big grocery as your pantry.

It has everything that you need

for a great value meal to feed the family.

Onion, garlic. Sweet.

All the fresh ingredients. Chinese.

There's even an Asian Chinese section there.

If the Woolworths pantry is in my pantry,

I would be sleeping there

on the floor.

Golden, first batch here.

Thank you.

Our advantage is it's big

and I really hope we don't waste it.

Go, Mary. Go, Golden.

Don't talk to me

because I need my measurements right.

Today We're serving yum cha.

Yum cha is like something

you go out for family meals

in a restaurant where there's, like,

ladies pushing a cart.

Pushing carts and trolley.

And then you choose which one you want.

The first thing I'm making is the wrapper for the pork shumai.

And I'm gonna start peeling the prawns.

For a yum cha, we are serving pork shumai.

It's a type of dumpling.

We're also serving crispy prawn wontons,

so I need to make two sets of doughs.

I am having a workout today, Golden.

And then we're also serving Chinese broccoli.

Plus we are making two sauces

that is a lot of tasks.

A lot of work. And work for 90 minutes.

I am so pressured to make sure

that all this dough is done properly.

We have always set the standard really high for us.

Very high.

We really want to win My Kitchen Rules.

That has been a dream.

We were number one before.

Let's keep being with the top spot. We'll keep it. Yeah.

Prawns are done, Mary.

OK.

We're looking good for time. Cool.

I feel like today is a perfect opportunity for us

to showcase vegetarian food

done well.

So, we're cooking

zucchini ricotta rolls

with mushroom arancini and Italian salad.

The arancini, it's on its way.

I think by the time that all of this liquid absorbs in,

I think it's gonna be a really nice kind of texture for the rice.

Perfect.

The first point of call for me

is to get the arancini rice

with the mushroom mixture

and the stock.

This actually reminds me of us cooking in hostels because.

I know this was our go-to... Yeah.

And it was delicious, but it's all like we could afford

when we were backpacking.

Yeah.

I think I'm risotto king for hostels,

and risotto is essentially what arancini is.

So, hopefully it's good enough

to keep us out of that elimination cooked.

I just think we know what we're doing.

Not just a pretty face, are we Zoe?

We're actually kind of smart.

Yeah, kind of, key word. Yeah.

This mince is looking really, really good, Oliver.

We've landed with Irish and Irish food's known

for meat and potatoes.

So, today we are making beef rissoles

with colcannon and Guinness gravy.

I'll start cutting potatoes. Yep.

Colcannon is a variation

of just mashed potatoes

with lots of fresh kale or cabbage

and some spring onion.

Harrison, how are you feeling over there?

Oh, I'm feeling the pressure over there.

We got to make sure that these beef rissoles stay moist.

Yes.

Harrison and Oliver,

they've already been in one elimination cook-off.

Let's just see how they go with the Irish.

Going a bit smaller.

It is very nice to see them mincing the meat together.

Yeah.

You know like in the movie ghost when they do the pottery?

Doing that, they were doing that.

You know, this means a bit to me, my nan used to make this for us.

She was part Irish.

This is something that she had kind of growing up from her family.

Wouldn't you agree it would just be daunting

to cook Irish food for Colin?

We-we just cook French food for Manu

and that was pretty daunting.

Top of the morning to ya.

Oh, here he is. Top of the morning.

Hold on. I come prepared.

(LAUGHS)

(JOYFUL IRISH MUSIC) Alright.

Broke into a jig there. Didn't even realise.

(LAUGHTER)

Talk me through your dish.

Alright, so it's my nan's rissoles.

She Irish, was she? She was.

And then we're doing a colcannon and a mash and a Guinness gravy.

So, we wouldn't call them rissoles,

but there is a version

of every country's got a meatball version.

So, you're gonna make the meatball, you're gonna sear it,

and then you're gonna cook it in the Guinness gravy?

No, no.

We're gonna put the gravy over the top,

so have rissoles, mash, and then gravy.

OK. Alright.

The trickiest thing

when it comes to making these rissoles

is they don't dry out.

What we want to achieve cooking this dish

is showcasing some classic Irish flavours.

The heart-warming flavours,

the richness that

you get out of Irish dishes.

But yeah, I think if we can nail these elements,

we-we have a decent dish.

I'm quite harsh on the judging of the Colcannon,

just to let you know.

OK, boys, take it easy.

After the pressure

of that first elimination cook,

if we get another bad result that sends us there,

that could break us.

I don't want to feel like that again.

Come on, come on, come on. Come on, come on.

Keep working.

Teams, 45 minutes left.

(CHEERS AND APPLAUSE) Oh, my god.

Stress level is getting to me.

We need to...we need to start wrapping our pork shumai.

Right now in the kitchen, we've got three teams working hard.

Alright, Oliver, rissoles are going in.

Mate, we got the rissoles in.

Rissoles are in. We're on the way.

Harrison and Oliver are doing the Irish

and making beef rissoles with Colcannon,

which is a potato dish and Guinness gravy.

So, we've got to melt some cream

and butter together so we can incorporate that

into our Colcannon mash.

I've had your Colcannon numerous times.

Good, eh? It's delicious.

Yeah.

So, that's where my benchmark's gonna be.

My biggest concern about this cook, Oliver,

is that we just don't do Colin proud and the heritage proud of this dish.

Zoe and Zac are doing Italian.

These zucchinis are huge. Yeah.

So, they don't take extra long to cook.

And doing zucchini ricotta rolls

with mushroom arancini and Italian salads.

I'm worried that these are too thick.

Love Italian food because it's using the best product

and really make it shine.

I'm moving on to the ricotta filling.

Mary and Golden were very happy with the advantage.

So, for the Chinese dish, they're doing yum cha.

So, they're doing pork shumai, prawn wontons, and Chinese broccoli.

Golden, I'm gonna start with the dough, yeah?

If they pull it off.

It could be delicious.

Could be great but, they're still making wrappers.

They may have bitten off a bit more they can chew.

Mary, I'm gonna start making the shumai, OK?

Yeah. Put it straight on the steamer.

So, wrapping a shumai, it needs to be really tight.

As I wrap it, I want it to stick together.

And then you have to really seal it in there

so that it won't open.

And we want to serve three shumai's per plate.

And I need to steam it.

It takes a long time.

Mary and Golden,

are those dumplings coming together the way you like?

I am actually very busy right now.

Hey, Big, it's a bit rude to ignore us.

I wouldn't want to go to elimination when you had advantage.

Ooh.

You know what, Golden?

We should not stoop down to their level.

Teams, you got 30 minutes. Come on.

(CHEERS AND APPLAUSE) Come on, let's go.

Keep working! Come on!

(CHEERING)

We can do this, mate. We can do this.

I'm gonna put the pork. It's now steaming.

The arancini rice, it's in the freezer now.

Everything's done.

I'm gonna make this production line

so we can just start smashing these out.

Yeah, cool.

We're starting on the zucchini ricotta rolls.

It's kind of a play on a lasagna.

So... Yeah.

..you mandolin the zucchini

and then you roll up a ricotta filling with those

and then just bake it with a marinara sauce.

And the flavour really slaps like

it's a really good flavour bomb.

How much ricotta are you doing?

Well, it's really hard because they're so thick

they're not staying small,

so you need to do more than we usually do...

because they're just not staying in their little balls.

Who would you want to go up against?

Honestly, I think

the least competition is Zac and Zoe,

just for technical skills and just on that basis.

I'm just gonna re-roll some of these

'cause they're not looking.

Our skill and technique

I think is, you know,

way more advanced than Zac and Zoe.

You're supposed to be nailing the cuisine that you're doing,

so I feel like that might not be happening in Zac and Zoe's

corner of Italy.

We need to get that in the oven. I know.

I reckon we need a couple more and then we're good with this plate.

Zoe and Zac are doing ricotta rolls

and they rolled it inside a slice of zucchini,

which is not cooked.

Normally you would sear the zucchinis or charcoal 'em.

To get caramelisation.

Get some flavour on there.

I'm worried that the zucchinis are gonna bleed the water

and it's gonna be a bit soggy.

OK. The rolls are in.

20 minutes left. Give it all.

Come on!

Come on, mate. Let's go. Let's go.

Whoo!

I think everyone's just gonna have two prawn wantons each

because we still need to cook the broccoli.

Oh, my god.

We still have to make our Chinese broccoli

and our prawn wantons need

to still be fried.

Fried.

Golden, I think you have enough prawn wrappers.

Or do you want me to help you here? Yeah, yeah.

I think I need help here.

The wrapping for the prawn wantons

is you just have to put a teaspoon of filling

and then form it into a triangle and then seal it.

It seems to me like

Mary and Golden are getting a bit too frantic.

OK, I'm gonna start frying, Mary.

The pork shumai

are still there steaming.

The prawn wantons need to be deep fried.

I am really worried

that we won't be able to put

in all these elements

that we've planned.

Check the shumai.

(BLEEP), Mary, it's not cooked.

It's not cooked?

This is not cooking. Why?

This is too slow.

This is all move, move, move, move.

Ahh!

It didn't steam.

There's two layers

of pork shumai that has not cooked.

The shumai wasn't cooking because it was very low heat.

Oh shit.

Good thing it only needs ten minutes.

I think this is disaster zone.

We had the big advantage

and we just wasted it.

Yeah.

Golden, if that shumai is still not cooking,

Oh, my god, I don't know what we're gonna do.

(BLEEP), Mary, it's not cooked.

What? It's not cooked?

Ahh!

There's two layers

of pork shumai that has not cooked.

This is not cooking. Why?

That's not on. This is too slow.

It's just all move, move, move, move.

The pork is raw.

Damn it.

Oh, look.

Oh, my gosh.

Watching the girls is.

I'm feeling their pain right now.

Let's move this. Move.

It doesn't look like

Mary and Golden dumplings are cooked.

OK. Is this one cooking? Yeah.

It didn't steam,

so we are gonna move it to the big burner.

Hopefully it will be cooked.

Golden, if that shumai is still not cooking,

Oh, my god, I don't know what we're gonna do.

It took us so long to wrap the shumais.

Yeah.

We can't afford to have more mistakes.

Mary and Golden are under the pump.

This is fight or flight mode already.

Ten minutes, come on.

Move it. Move it faster.

(CHEERS AND APPLAUSE) Come on, come on!

Keep working. Push, push, push.

I'm just worried a little bit about the time

that we have left to roll all of these arancinis.

So, the mushroom arancini,

we wanted to have a really nice crunchy exterior,

and we're gonna be

having a little cube of mozzarella in the centre,

so we just want to make sure

that that cheese in the centre's

gonna be nice and gooey.

So, we're just gonna do two, I think, Zoe.

I think they're quite big.

What's going on? It's a whooper.

They have enough time to fry them,

but to fry them so that the centre's all melted.

Yeah. I'm not 100% sure on that.

OK. I'm gonna start frying.

Looking good, mate. They smell nice.

Yeah, they smell good.

Honestly, the rissoles

are the hero of this dish.

If we don't nail them,

it's gonna be a complete upset.

I'm gonna get some of these rissoles.

Into the gravy. Into the gravy.

Colin said, "Maybe I should put the rissoles

"into the gravy and let them soak up

"some of those flavours

before we put them on the mash."

Yeah, you know, I think

that's actually a really good idea.

Hopefully they don't overcook and become dry.

Last one's are out, Oliver.

They're looking pretty good.

I believe in us, and these rissoles

could roll us away from elimination.

Rock and rissole roll.

Five minutes. Come on, plate up.

(CHEERS AND APPLAUSE) Go, guys!

Zoe, I'm really happy with how the arancinis are looking,

and there's a really beautiful golden crisp to them.

Arancini looks amazing.

The salad, I'm hoping, tastes amazing.

We need to now start plating.

I will have the zucchini rolls, the arancini, and the salad,

and it will look very rustic,

but hopefully delicious.

I'm just worried about these zucchinis.

I just don't know if they're actually gonna be cooked,

'cause they're quite thicker than what we originally thought.

This one's been on the longest.

Should we take it first? Yeah.

(DRAMATIC MUSIC)

Looks like quite sloppy.

I think the zucchinis,

they're definitely not completely cooked.

Oh, no.

Look at all the liquids seeping out of the zucchini.

And it's quite wet.

This definitely isn't ideal,

but we're just gonna have to get them on the plate.

Yeah.

Zoe, they're just kind of falling apart,

so I'm just gonna actually do two at a time.

Whoop.

Two minutes left. Elimination on the line! Let's go!

(CHEERS AND APPLAUSE) Two minutes.

Whoo-whoo-whoo!

OK. All the prawns are here.

The prawn wanton is done,

but the pork shumai is still in the steamers.

We really need

to get everything on the plate.

I think we can do this.

We can do this. Yum cha is lot of variety.

So, we're gonna serve a bowl of Chinese broccoli, the chilli oil,

the sweet and sour sauce, two prawn wantons,

and three shumais.

Hopefully it's cooked.

Ow. Ow. Ow.

Oh, shit.

Oh, they're falling apart.

Oh, no. Oh, no.

Our shumai is opening up a little bit.

The shumai, the wrappers are not sticking to the filling.

It's like a flower that's opened

and there's the filling.

It's not supposed to be opening up like this.

I don't know what happened there...

because this is not how we want it to be.

Oh. Oh, Golden.

You know what?

I'm still hopeful that

there's gonna be taste there.

I hope the taste will save us.

Is it cooked enough?

How's my colcannon looking?

It looks good. Colcannon is looking beautiful.

I think we can pull this together.

We definitely can.

I'll follow you with the meatballs.

This dish is gonna look like

a beautiful bed of colcannon mash, two beautiful beef rissoles,

a generous spoonful of that Guinness onion gravy

and two carrots either side.

Alright, last push. Just over a minute to go. Come on!

(CHEERS AND APPLAUSE) Let's go! Let's go. Come on.

I'm pretty happy.

I think we've done a lot in the last hour and a half.

I'm so scared. Don't want to go to elimination.

We're gonna have a Guinness after this.

That's why I put two in the fridge, bro.

Finish this off, let's wrap this up brother.

We're not going back to elimination. We're not having it.

Not anytime soon. No.

Ten, nine, eight, seven,

six, five, four, three, two, one!

That's it. Step away from the bench.

(APPLAUSE) Congratulations teams.

Well done, baby. (LAUGHS)

We got everything on. Yes.

I know that it looks a bit sloppy, but...

It looks loved, you know, rustic.

It's hard because I know

that this plating isn't our best.

The zucchinis aren't quite sloppy,

but anything can happen at HQ.

Yeah.

I'm really hoping that

we've done enough to avoid elimination cook-off.

Golden, I hope it's enough.

I really don't want us to go to elimination

because we actually had an advantage.

I hope we don't waste it.

We actually pushed ourselves. Yeah.

We weren't being lazy.

(TENSE MUSIC)

I'm so disappointed

and I am so embarrassed

to be serving this right now.

It's not what we envisioned.

I have a feeling

we're gonna do the elimination cook-off.

Teams, we are about to try dishes

from two great cuisine and Irish.

(LAUGHTER)

Here we go.

Everyone will give feedback to the cooks,

but it's Manu and I who get to decide

but it's Manu and I who get to decide

the team going into elimination cook-off.

Let's start with Mary and Golden's yum cha.

Thank you very much.

This is not how

we eat our yum cha.

This is not how the shumai is supposed to be.

(SOMBRE MUSIC)

(CRIES)

Whoa, whoa, whoa. What's going on here?

Are you OK? What's wrong?

It's just too much. Hey.

We've pushed ourselves so much.

We want to win

this competition so bad.

We've sacrificed a lot.

We left our families, our little kids there.

My husband, he's doing everything.

And for us to just fail...

I don't want to fail.

We're in this together.

Seeing Golden and Mary

so devastated,

I absolutely feel for them.

We know exactly what that feels like.

We haven't tried it yet, ladies.

I know. (LAUGHS)

Bon appetite.

(SUSPENSEFUL MUSIC)

Obviously there's things that went wrong.

The flavour though in that dumpling, yum.

I really like both of the sauces. You know what you're doing.

I think Mary and Golden have put a lot of pressure on themselves

and I think it's kind of blown up in their face cooking Chinese.

I'm not super impressed

with what they've done today.

I think the wrapper is a bit undercooked actually.

It's a little bit undercooked and it's fallen away

and I think the dumpling lacked a little bit of flavour

and the greens had-had no love at all.

I think Angus and Simon's demeanour

is competition behaviour.

Yeah, they're out for blood, those two.

It's a proper solid critique

and yeah, that's his opinion and I respect it.

At the end of the day,

it's Manu and Colin that we have to impress,

and that's all that matters.

Yeah. At least we were not being lazy.

Yeah.

Alright, let's move on to...

Zoe and Zac's zucchini,

ricotta rolls with mushroom arancini,

and Italian salad.

We chose to cook Italian today.

The zucchini is quite wet.

But I'm really happy

with how these arancini balls have turned out.

(INSTRUMENTAL MUSIC)

The zucchini wasn't cooked enough

and the arancini balls tasted nice, but they're too big.

So, there's a few little technical things

that are not quite right.

A bit disappointed.

You get two balls of risotto.

My result was undercooked completely.

And then the undercooked zucchini, it just needs a lot more love.

The arancini balls taste fine.

The zucchini rolls,

they're a bit whatever,

but I'm just gonna put all that aside

and give them a positive critique today

because I do want to get under Mary and Golden's skin.

I think this is really good.

I actually was really worried about the arancini.

Maybe it's a tiny bit undercooked, but it didn't really worry me.

I like the taste of the mushroom filling.

Maybe the zucchini is at a bit undercooked,

but it's a vegetable, so this is still fine.

So, overall, I thought it was a pretty good dish.

I feel like something's in the water today,

but I'm liking it, boys.

You can have him anytime of the day.

Take him please. Take him. Please.

Please take both of them.

When did you stop liking the boys, Mary and Golden?

When we were called dishonest,

just because we have differing opinions.

Well, I do think people have their own critiques,

and I think that, Mary,

some of your critiques have been particularly dishonest.

OK.

Alright, one more dish to go.

It's Harrison's and Oliver's Irish dish,

beef rissoles with colcannon and Guinness gravy.

All I'm hoping is that the rissoles are moist and soft

and the colcannon makes Colin proud

and we just get

a little twinge of a smile

in the corner of that

lovely Irish mouth of his.

Alright.

Well, it's a dainty little number.

(LAUGHTER)

Now, where have I heard that before?

Bon appetite.

(SOFT MUSIC)

That's great.

I think the presentation on this one

was really solid from the boys.

The rissole for me was dry, which was a little bit disappointing

because I wanted more of that sauce to be able to,

you know, make it moist.

All of...all of this is great,

and I don't think Harrison Oliver

could have pushed the rissoles much further

because it's just a slight bit of pinkness in the middle,

which I like to see.

The Colcannon, it's nice.

The potato itself is nice,

but there is a bit too much spring onion for me there,

but the flavour's good.

I actually like the Colcannon, so they've done well.

Teams, take a break while Colin and I

decide who'll be joining

Tiffany and Giancarlo

in the elimination cook-off.

Thank you. Thank you, guys.

(DRAMATIC MUSIC)

I think we're both feeling very uneasy,

so fingers crossed.

And toes. And legs.

I really think that we might be gonna elimination cook-off.

We're not ready. Yeah.

We're not ready to do a cook-off

with Giancarlo and Tiffany.

We're not ready. Yeah.

Teams, our Woolworth's fresh

world favourite challenge

ask you to create an incredible dish from a different cuisine,

Chinese, Italian, and Irish.

I'm ready to hear these critiques.

I think we've put together a really delicious dish

that I hope Colin's proud of.

It's time to hear our thoughts...

starting with Harrison and Oliver.

Thanks for being the first team

to cook Irish in My Kitchen Rules history.

Pleasure. Just for you.

You created beef rissoles

with Colcannon and Guinness gravy.

The results, yes, quite nice.

I would've added a lot more sauteed onion and garlic.

It gives a nice moistness in there.

The colcannon, I quite liked.

It's meant to be chunky. It's meant to be rough.

The onions are meant to be rough.

And I love the contrast of that soft mashed potato

and a crunchy vegetable content.

The Guinness gravy added a nice moisture to the dish.

Yes. Do it Irish justice.

Did him proud.

Zoe and Zac, you created zucchini ricotta roll

with mushroom arancini and Italian salad.

I was watching you doing the zucchini char grilled.

It would've firstly brought some flavour to the zucchini.

Secondly, it would've broken down the fibres.

It would've make it softer. It would've been easier to roll.

It wouldn't have leached water while it was cooking in the oven.

The arancini were very big.

The-the flavour was quite nice.

The salads added a bit of freshness,

but I don't think there was much love in there.

I think we could have done better.

I think another mediocre critique,

this definitely isn't ideal, so fingers crossed.

'cause we don't want to be going up against

Giancarlo and Tiffany.

Mary and Golden, you created yum cha.

(SOFT INSTRUMENTAL MUSIC)

You ladies picked when you wanted to cook,

you picked your cuisine,

and then you gave yourselves a lot of work there.

Yep.

I did like the fillings. I did like your sauces.

With the prawn wonton,

the prawn itself inside was gorgeous flavours.

The pork shumai just didn't look great,

but it tasted better than it looked.

I love the flavour of the pork, but I think the wrapper, too thick.

Your greens, I thought,

you sort of forgot about them in the panic.

Still we could have looked after them a whole lot better.

It wasn't as good as I expected from you ladies.

I think we really did

set ourselves up for failure.

We've put too much,

so we are so scared

that we're gonna go to elimination.

OK, you've heard

what we had to say, now it's time for the results.

One of you will be heading

into the elimination cook-off.

You'll be going up against

a very motivated Tiffany and Giancarlo.

Oh, I want Mary and Golden gone.

They tried to trip us up,

they can go home.

And that team is...

(TENSE MUSIC)

..Zoe and Zac.

It sucks that we're going to elimination.

Yeah, but I know that we're gonna bring our A game,

and so Tiffany and Giancarlo,

they should be worried at what we're gonna produce.

We are here to cook and win this thing.

So, let's get it. Yeah.

At the elimination cook-off,

Tiffany and Giancarlo, and Zoe and Zac,

I want dishes from your heart.

See you then.

I hope Zac and Zoe can bring it

because we definitely will be.

Failure is not an option.

We're not leaving anything

to chance in this cook-off.

Yeah, good luck.