Bold Flavors or Fail? - My Kitchen Rules Australia - Cooking Show

Launching the Cooking Challenge over the next few weeks we're going on an unforgettable Journey we're heading around Australia on an incredible cooking challenge let's do this real people please watch that Pastor really carefully in real kitchens there seems to be a lot of stress going on in the kitchen must transform normal bones into instant restaurants I was impressed and a little bit intimidated for one fresher cooker knif just get with it I started to think what's going on in that kitchen myth don't lose your T bye birie teams of two battle it out against the clock I just wanted to shoot that clock we still got to do the entree started the entree Natalie to prepare the ultimate three course meal look for us presentation is really important if we get it right on the night look out it's State against State I will part to the death to protect the honor of New South Wales kitchen against kitchen and guess who's coming to dinner are you serious it's the judges two of this country's most celebrated chefs cooking for Pete Evans in my home is a dream come true when I walk into these contestants homes I want an authentic experience Manu Fidel has won three Chef hats it doesn't get any better than that I'm looking for the best of the best and if you think you can run a restaurant here's your chance teams will travel the country dining in each other's homes and scoring each other's diners it's harsh to say but I'm thinking of six there's no way in hell that that would come out in my restaurant ultimately the judges have the final save you look a bit stressed I think he could have stepped it up another notch that was definitely a harsh critique which state will deliver this country's best through freour menu I want more I'm going to give you a 10 the best teams will end up here in the My Kitchen Rules headquarters This Is My Kitchen Rules Bon [Music] Team 1 Prepares for Instant Restaurant [Applause] the competition kicks off in New South Wales and it's straight to a leafy suburb Northwest of Sydney where Team 1 is about to embark on their greatest cooking challenge yet come on let's go we're wasting time sir yes sir all right drill sergeant in a matter of hours this couple must transform their home into an instant Resturant I got the keys got the Leist so just who are our home chefs my name's Matt Moss also known as Mossy and I'm Gabriel and we repr represent New South Wales I'm a detective Sergeant currently attached to the armed robbery Squad and I'm a lawyer Opposites Attract so Matt and I used to joke that he'd lock them up I'd get them out you're the law on the order you like to order everyone around true [Music] guys dinner's ready come on between us we have six kids I guess you could call us the Brady Bunch hang on I forgot the chili oil I rate myself as a cook I'll live or die buy my food everything right guys my passion is entertaining and presenting nice things to people I pick up where M leaves off cooking for me is 180° from the place I don't know months ago when was the last time you saw him my job has me involved with people that are very dangerous I've been shot close to dying when Constable Matthew Moss entered the hallway a blast from a double barrel shotgun struck his left arm I'm very lucky to be alive and to this day I have a significant scar on pellets still in my arm when I was in the hospital the priest gave me the last rights my whole attitude to life has changed since that shooting Shopping for the Perfect Ingredients I love cooking that's a great escape for me I going throw that in now we are a good time we fight absolutely we fight it's not enough rice why don't we Moet halfway you can't have a kitchen and a nice meal without color and movement no the most important things to me now are my family and my food we'll go to the fish markets Yep this is it game on we got to get our project juice we got to make sure that we get exactly what I'm after and I'll jump up and down until I get it the market at Clemington I think our biggest challenge will be time management let's go it's really daunting to know that tonight we're going to be serving our four competing teams and two of Australia's top [Music] chefs my name is Peter EV the reason I became a chef service please I love food I live it I Breathe It hi I'm Manu Fel two snails for sule the reason I like to cook for people is puts a smile on their face My Philosophy to cook from your heart can we change the king fish to Ocean tra when I walk into these contestants homes I want an authentic experience some of the best meals I've ever had aren't at Three hat restaurants it's in people's homes produce is very important it should be local and seasonal mix them up nice there in the side putting a menu together is like a story it takes kills that'd be a criticism for me if they don't tell the story correctly so where's the SE Ur in here I'd love to see the dish that I remember forever they're not just cooking for their Maids that have to impress me I'm looking for the best of the best and if you think you can run a restaurant here's your chance I want our place to be a really humble restaurant but humble the rules are Mossy and Gabe have only the morning to shop for everything they need to create their five-star instant restaurant now Bar Bar Bar Bar Bar here we go our entree will be T crusted barandi with wild rocket and titiki they're wild I like the wild Bary biggest the farm baramy just sit around with their deck chairs drinking uh drinks with umbrellas in them going we'll be fed soon but the Wild bar Mund flesh for me is a bit firmer because I have to work for living I'll get four thanks Alex as Mossy and Gabe shout for their instant restaurant the judges take a sneak peek at tonight's menu CH cross at barandi was fresh to Z it is a little bit weird to put barandi as an entree it's usually serve as a main I'll get one more they've got to be careful They don't serve too much we're just north on the motorway we're going and see Johnny he get the meat hello I need some ey fillet got a dinner party on tonight champ the main meal will be ribey fillet with mustard kler Mash with beans and a red wine and Port onion Jew can I have a look I'm a bit confused there's a Reby fillet you either get Reby or the fillet so I'm not too sure what we having s up and this size like maybe about that thi to cook a piece of steak for 10 people and not knowing how they like their steak cooked is a recipe for disaster there wouldn't be 10 into that though Johnny would they not enough I get more for you the riby fillet that I got wasn't as big as I would have expected but sa be [Music] it lebanes cucumber yeah the rules are we must stick to the menu once we've submitted it we must stick to it have you got you got any kers we walked into the markets and we think oh God I hope we can find the right ingredients here look out there boys I need some limes Pete yellow or green I need some green for that cheesecake the dessert of course is we Department which will be lime cheesecake with a dollop of fresh cream and a lime cheek you watch the Juice to come out oh wow he be charging this for each one he's opening here too oh at least a dollar each having a network and friends at the market saves us considerable time now you can't say I don't look after you don't look at that nice that's about as close as I get to a bunch of flowers in my lifetime with you thank you darling beautiful [Music] okay we got all the stuff we need we sure have we've just arrived home unpacking as quickly as we possibly can because the clock's ticking cuz we did take a little bit longer than we thought we would Mossy yeah 5 minutes to keep things Fair all teams can only start Race Against Time: Cooking Begins cooking three hours before guests arrive now we can't put those on yet the final countdown clock is about to begin the next 3 hours are crucial okay let's go your Kitchen Rules M when the clock started I've got my game face on I don't want to let anybody down pretty focused now I know what I got to do I'm nervous but the fish is good the steak's great the rest is up to me I'm doing the Jew I've got my water on here for the boans I'm just going to blanch those and I'll put them in a water bath with some ice and that'll stop him from cooking and help them keep their color the beans serve a purpose on this plate because everything is quite Rich you got potato you got a reduction of sauce and you got the beef so the beans they're the actor in this dish this would be the fastest table setting in the world the theme is formal with a color scheme of predominantly black and white because I think that's really simple and elegant I'm setting the table today for 10 people I've never met in my life I've got no doubt that there'll be an interesting bunch and it won't be long before all is revealed teams are flying in from around the country here to score Mossy and Gage's New South Wales restaurant can't believe we're here there's Jen and Daniel sisters from Queensland arriving from Western Australia where are these CS teachers Mark and Natalie representing Victoria best mates Clinton Noah here we go and from South Australia flat mates Mill and Paul in the next few weeks each team will be hosting a dinner event in their state wish this bloody thing in boiler got two one down two to go the first hour just flew before I knew we only had 2 hours left and much to do how are you feeling nervous I've cut myself short of time to prepare this cheesecake pressure is on for me because it's the only thing I'm actually producing this is like heart attack material this cheesecake yeah I know the thing that scares me with serving cheesecake is it can be rich and very heavy by the time I've eaten barandi and steak I'm going to be pretty full cheesecake could just wreck the whole meal for me you're right it's getting a bit worried man I'm just m of the time we've decided to make two cheesecakes because we're not sure that one will be enough to serve everybody we're just really hopeful that both will turn out the same nearly on an hour to go yep I was doing the tatii I personally like a little bit of garlic I like a little bit of extra garlic in it what's happening to the garlic muffin I'm going to have to put a bit more in that I've got there now that's for sure cuz you know I can't even taste it I have to try and work out a balance so I heard on the side of caution fresh stii love it you know I think it's going to come to balance the spice of the turmeric too much raw garlic would kill it before I pour this in it needs to be a bit thicker than cake mix which it is the guests will be arriving shortly I'm pumped I'm nervous and I don't want to let New South Wells down I remember at one stage I just wanted to get mossy's gun out and shoot that clock and stop the time running this is your uh hang on um go nothing pressure's on I'm feeling a little bit nervous at the moment have you who I'm listening you going to pick a tie for me we were truly committed do your best and say prayers yeah wh I'm listening you going to Pi a toe for me for team one from New South Wales the moment has finally arrived mossi and gab's instant restaurant is about to open its doors their guests fellow competitors from around the Guests Arrive at Monteray Cottage country hello doorbell rings it's the guests we' got our suits on positive let's go hello this Smiles as soon as we open the door really welcoming that was a background of stress as well you could see it on your champ my first impressions are these guys are really young all young how you going mate come in thank you the age difference I was personally thinking that they would probably struggle brought up with different ideas about food and everything drum roll we're all standing there waiting for the doors to open and the glass was frosted so we couldn't see anything and [Music] then very nice the reveal was awesome oh definitely it was well fact your names are on the table fantastic welcome everyone to our eastern restaurant Monteray Cottage let the festivities begin great we've got champag everybody anyone would anyone like a beer yeah yeah what flavor blue tongue blue tongue yeah BL tongue three blue tongues ladies CH you know what I'm going to go Bluey as well I love your work she's a classy girl we are so proud to represent Queensland we grew up on a farm which meant that basically everything that was on our table came from the land can you see any fishes yet think you go to B fish mate we always try and find new ways that we can use fresh food available in our area we're going to put our all into this we're just every day moms we'll win I think we have every chance of [Music] winning won't be long cheers we got the orders of the beers and the wine the ice was broken then it was good they all seemed comfortable started chatting away straight away so is this a local beer yeah it's a hunter Valley beer actually oh yeah brw of the hunter Valley in fact U Gabe and I were up there about 2 weeks ago get away from the kids how many have you got six six kid oh my goodness it's quite exciting getting to know everyone on the first night so lots of questions that are at the Forefront of your mind so anyone else got kids none that I know of we became good mates you know 15 years ago and share a lot of the similar passions go the vi it's an honor for us to represent Victoria Melbourne especially being the food capital of Australia it's an incredible home of great food great wine I think what will give us an edge in this competition is that we're young we're enthusiastic we're energetic Noah and I are both very competitive I'd say the juices a flowing we want to win this competition cool and silda you guys corfield silda area are they at opposite ends of the Earth though I'm thinking where's corfield they're neighboring suburbs actually oh they okay shows how much I've been to Melbourne everyone is extremely friendly so that was good the Queensland girls are quite talkative bit hard to get a word in I want to hear about these guys are you guys married are you no we're not a couple We're from south Australia and entertaining is what we do best we really love hosting themed dinner parties oh wow that's hot yeah I love cooking modern Australian Cuisine and I studed experimenting we've come up with some great combinations of dishes I would rate our food at about a 9 and our entertaining at [Music] 12 Australia is going to see how to throw an amazing dinner party I think it's cooked perfectly we're not intimidated at all I'm never intimidated okay I'm going to put the K potatoes on because they'll be forming part of the main M I'll dress the baramundi I've got the je going here again the chefs will be here very soon's got great Seafood as well I'd say it's probably the best I've never been to per or Adelaide so we are likeed it's a great City I love it I teach physical education I teach pre- primary over here in K who's ready for we're being married 4 years our relationship is loving but feisty it's probably more feisty than loving though babe it's not pwed it's crushed it's not working Natalie with that when we're cooking in the kitchen there's a few sparks flying yeah this Nole is crap my dream is to own a restaurant one day winning the competition will just prove we've got what it takes okay I'll get this really burning before I put the fish in I've dressed the fish I got my pans on we're doing the salads I will come and help you with that in a second I'll keep them fed you keep them watered so your menu looks beautiful thank you elevating I know there are still two empty seats at the table reserved for our two expert judges I have [Music] Judges Arrive and First Impressions door and the doorbell rings and thought Jesus be careful what you wish for that really hit home to me I'd got what I'd wish for hello b b welcome how are you I'm very well I'm Gabe Manu nice to meet you to have these guys at our house and know the way that Matt feel about having them critique his food was pretty special Matt Moss nice to meet you please thanks Peter come in we'd like to welcome and introduce you to lenu good evening how are you and Peter good evening it was great I was very excited everyone went oh you it was just wonderful to actually finally meet them Noah Noah good it was a lot of anticipation a lot of excitement to finally meet them Mark how you going good how are you good thank you how are you I think I've got a bit of a chef Crush nice to meet you oh yes I did get two kisses from Manu Soo it's the French way apparently well shall we uh propose a toast absolutely to a fantastic journey to a fantastic Journey well said Cheers Cheers Cheers Che we were now into the most important phase of the day you better start cooking Med and we could bring all of today's work together and start the show for the entree I'm doing the T crusted barandi putting the fish into the mix of the turmeric and the corn flour and coat them make sure the Pan super hot the fish won't take all that long to do so what I might do is I might cook it and then I'll put it in the oven and keep it warm and then we can prep the salad I was cooking the fish hoping that the smell of the turmeric would go out to the guests at the table so I was hoping that might put a little bit of theater of the Mind in that expectation I'm really really really Keen to do my best um I hope I don't let them down okay all right what I might do is I might start serving these up yeah I'm happy with the baron Mundy and I start plating up being very careful not to break any of the pieces as I take them off Murphy's Law one pce breaks W who who who who whoa whoa Who whoo whoo whoo wo that's nice and gentle H cuz it's dried out the flesh is going to break okay and then I put a little dab of the SAT over the top of the slice of fish it covered the breakage on the flesh so you couldn't quite pick that up so that was um that was our little [Music] Entree Presentation and Critiques secret the tumor crusted barami is ready to be served sampled and critiqued cont [Music] served couldn't have asked for a better start because the fish had held its shape and its form and the plate looked like a picture and it was as good as I could have possibly given being the first dish of the competition there was a lot of anticipation and I think they sort of set the bar pretty high thank you thank you very much cheers [Music] My Philosophy is the entree is the most important dish on the menu you arrive at the restaurant you're hungry it's the first thing you're going to put in your mouth and if it's not nice you office is straight away going to be disappointed for the rest of the meal and I'm thinking please let that be cooked please let it be cooked right through I've been on the cops 28 years and given evidence from the the Supreme Court down to the local Court they had the best pag of faces I had no clue where they were going what they were [Music] thinking why did you choose baramundi it's your first course we've served the entree I was happy with the fish happy with the presentation and it was out I just waited in anticipation then why did you choose baram Mandy how's your first court when I started to get the worry Birds there then I thought oh hang on there's going to be a drama here shortly it's nice and firm it holds the shape when it's cooked and I like the subtle sweetness that it [Applause] [Music] has I think you made the right [Music] decision firstly I like the presentation quite beautiful uh too much garlic in stii it's quite full on I actually don't mind the raw garlic the fish is cooked perfectly I mean as soon as I put the knife in I mean it just flaked away thank you um like the crispiness of the fish um crispy skin not too much turmeric uh the salad makes quite fresh as well overall I actually really enjoyed the Entre it's it's beautiful I'd be happy to pay money for this in a restaurant thank you very much gentlemen thank you I was very proud of him I thought all his efforts were paid off yeah it was great really good feeling thank you everyone at the table will score the meal at the end of the evening but it's just the beginning there are two more courses still to come I am smiling out to fish the Mr hook wizzy I'm wrap with that that's great time one of the biggest things when presenting the food to your guests is everything is perfect on that plate and my baroney was half falling off the salad it's going to annoy me because it's not sitting on that salad and in a restaurant that is important that fish just melts does it's falling off my a huge fan of thei the stii was a little bit of pudding because it was a little bit watery over the course of eating the dish I think I only used maybe an eighth of the C Main Course Challenges and Feedback the main features a French Jew and our French judge is Keen to investigate can you take me through your process in the je yeah the Jew is some um Brown Onion some echel Lots yep some mushrooms some carrot red wine and Port I reduced that down passed it through the sieve yep the kers are done okay yeah yeah I want to put them through the Riser and then through the Tammy and the be so you went to your Butcher and I did yep that's the only cut that he had in that size so um regrettably they're not as big as I would have liked but um that's what I've got looking forward to it thank you so much man thank you we won't be long no problem just clean down in theory it's a really user friendly meal and uh you think yeah this a no brainer but I can give you a tip it wasn't so I've just been into the kitchen I like the KE FL potatoes it's got a nice sweetness flavor to it I don't know if it's going to make good MH that's all the be they look quite small portion and quite thin time will tell time will tell kind of these are kfer potatoes grown in the nicest volcanic soil that you can grow a kler in I'm peeling them after their borus the the skin keeps the the uh the water out of the flesh to get the mash through the Tammy uh that's very labor intensive and it took considerable time adding butter is just the duck's guts it's beautiful no I'm actually I'm I'm actually really hungry it's been a while since the Entre has been cleared and the amount of time you should really wait between an Entre and Main is between 15 and 30 minutes maximum it's constantly adding to the mix in with the milk then in with the butter more potatoes the main was the basic meal it doesn't take that long to mash potatoes yeah yeah I think it's a bit rude the first night to say when's this food coming out so we just sort of sat there and waited and just waited Chef has asked me to take orders for how you'd like your uh beef cooked it's an hour since the entree was served and the steaks finally go [Music] on excuse us guys I'm just going to go into the kitchen and see what's dinner is imminent is it Bute can I have can I have a peek absolutely so I thought uhoh M's going to have to um face the music do you need a hand no no no good as go no we're good to go just letting the steaks rest and just doing the beans and the pressure was the pressure was definitely on I would say the whole of the evening the pressure was on the most right then and there yeah I didn't think the potatoes would take as long as they did but um yeah no that's you'll have it surely all right I'll let you get back into it thanks P again I'm sorry mate thank you don't be sorry I'm looking forward to this thank you but that was the only time of the night where I thought our confidence has probably exceeded our ability oh there's six medium rare okay so Clint no go the ladies first cooking steak for 10 people I probably wouldn't have done that for a competition because there's so much that can go wrong [Music] T thanks enjy sincere apologies for the lie ladies and gentlemen I'm sorry I wouldn't serve that the way it came out it was a mess too much Mash to too little meat you know the mash to meat ratio wasn't wasn't right for me well as soon as it landed in front of me I thought wow it's a pretty small piece of [Music] steak chewing chewing more looking tasting of the Jew I'm Sweating Bullets of course and I'm thinking oh God these biks are just going to absolutely flogg me we've served the main meal they cut the meat tasted the potato and I'm thinking oh God these BS are just going to absolutely fog me the beef very bold move cooking for 10 people and asking them how they'd like it to be cooked yeah I backed myself to do it the beef is definitely tender but not really rare as you suggested I think it's medium rare which I don't mind either and I'm thinking oh my god I've transposed the dishes and I've served Manu the one that I should have serve Peter and vice versa I asked for mine to be medium rare there's no blood coming out of it it's a medium probably way too much potato and not enough steak the kip potato po Mash it's not usually a potato Ed to mash you need starch to make uh mash potato which is uh ponac Des Desiree and Dutch cream and presentation this is meat and two vegetables on a plate a man of your caliber and passion I think you could have stepped it up another notch yeah I think so too yeah I was feeling badly for Maddie cuz um I know he' put his hot and soul into it this is probably not as good as you could have done they just confirm my suspicions I was also um worried about the Jew it's actually not a Jew but a glaze but I'm actually quite happily surprised with it as well it's got a kind a great balance of acidity and sweetness actually goes very well with a beef I think the source was the hero on the plate I would be quite happy to serve it at my house with a steak I'm happy to take that recipe I'd love to give it to you I mean the thing that comes across for me as well is the love that you have in the food and you can taste it thank you enjoy enjoy she to the love to the love the love gab and M real mom and dad host they really made the night and they beautiful people the sauce is fantastic I think you can really taste all of the three um components of the sauce as soon as we tasted the I was I know I was using my finger to wipe my plate after the critique by the judges of the main course Mossy looked pretty CR Fallen um and I I said to him don't be so hard on yourself you've done a great job to have your food critique by those those PLS is unbelievable exactly it's it's I mean as I said I'm not even fit to wash the dishes up in their restaurant so well I think you should be proud of what you've done proud or not Mossy knows that at the end of the the judges will be marking each course out of 10 while rival teams will score the entire meal out of 10 the beans were beautiful the beans were unfortunately the best part of the dish already opinions are beginning to differ yeah it was definitely uninspiring and something I would expect from my mom's house on a Sunday night the mesh that's probably the worst part of it that was so hard and stodgy I was actually cutting through it with my knife mixed reaction to the main means everything now depends on gab's dessert to save the day yeah it's my turn I was very nervous I'm telling myself take a big deep breath you'd be fine you'll bring us home whiz you'll recover the points I was battle scar I just gone 10 Rounds with Mike Tyson so I wanted a choose cake to go out as best as I possibly could and you know to be a credit to her yes look at that Mossy look at that it's like a bought one I took the first first one out and it looked great thought yes that's all working no I'm happy with that well done and then I thought am I going to get 10 serves out of this no this portions are going to be way too small nice and firm in the middle it's still creamy see unbelievable I was very proud of the first one the second one was like it was an afterthought in the main and the entree you're right yep bugger this is a disaster it wasn't CED through yeah yeah I only need four more P broke and we were still short on getting them out and I just thought the jigs up that's it just face the Dessert Drama: Cheesecake Consistency Issues music was time for dessert we make two cheesecakes the second one wasn't cooked through entree you right yep buer broke and we were still short on getting them out that that's recoverable yeah yeah well that's the way up no one will know I was more than happy to serve those seven portions the other three I was very embarrassed to Plate up but it was too late not all of the plates are going to look identical what I will be looking for with a cheesecake if it is overcooked it'll be very [Music] dry I was very very careful to choose the two best most presentable portions to the judges thank you both Paul and I's initial reaction was um I looks different to everyone else's when the dessert came out I actually got this massive wedge there's no way in hell I can eat that [Music] [Music] when you serve a group of people you have to have consistency and if you look around the table there's a lot of different shapes and sizes going on with your cheesecake how did that happen I made two Mark can you pass me your plate [Music] please my other alternative was just cut the the good one into smaller pieces if it was me I would have just used the one yeah cuz that isn't cooked all the way through either if you had have got to a restaurant and seven of the dishes were phenomenal and three of your guests were're sitting there and they're just going mate mine isn't as good it's a bad representation of the restaurant and the chef chis is um is usually one of my favorite dessert and I'm very critical of it for that reason but I want more I love it well done thank you it just exploded in my mouth fli when just boom boom boom boom boom boom inconsistencies but jeez it tasted good to be honest that is one of the best cheesecakes I've ever tried oh thank you beautiful the balance of sweetness and acidity I just can't really criticize much at all so beautiful well done Don when they said it tasted so good you could have knocked me over with the feather was the Finish we needed Cinder all a story yeah I'm proud of you again did a good job good girl well done the actual cheesecake part tasted beautiful a really nice creamy smooth palette I thought it was the best dish it was actually my highlight of the evening the cheesecake yeah okay people starting to talk about it and say was delicious and was not delicious we got the roar end of the deal raw literally yeah yeah I'm really fussy with cheesecake um Gabe took some Glory of her own with that cheesecake it was wonderful effective immediately I don't do desserts the moment has arrived each guest team will critique Mossy and gab's instant restaurant by scoring tonight's three course meal out of 10 starting with entree the baramundi you know the crispiness was good the the turmeric flavor I could I could definitely taste it I thought it was quite nice the main I think you actually got somebody else's steak Yeah it was too rare for me that's still alive look I'm yeah the potato I still got a taste in my mouth that is not nice no offense um that's probably the worst part of it my dessert was a bit ordinary it was not cooked in the center everybody else thought the cheesecake was amazing so what's our score out of 10 tonight we're going to give them a six to a fantastic Journey you do sort of expect a little wow factor and that that was slightly missing from the presentation tonight average bean around five we gave them a five a 5 out of 10 is is what they deserved we're going to give them a 6 out of 10 I think it was better than average we could get that kind of at any Pub kind of thing overall the entire experience tonight was mid-range so we're comfortable with scoring a 5 out of 10 it's a tough game but unfortunately we have to be brutally honest they're going to judge us I was very nervous about that I'm happy for them to be hard on me as long as they say Mossy this is where I think you can improve on and that's all I [Music] want 18 hours on their feet it's been an exhausting day for Mossy and Gabe cooking and serving a three course meal for teams from across Australia executive chefs Pete and Manu are about to deliver the final verdict they're going to judge just I was very nervous about that Gab and mossy the combined total score of your Judges' Final Verdict and Scores guest teams is [Music] 22 I was bitly disappointed I thought I'd done better but it obviously wasn't enough 22 out of 40 it's just over 50% so I think they were a bit gutted but the most important score was Yet to Come Peter and Manu have to critique every dish it's their scores that give us the most weight and I'm really nervous can the judges scores save the night individually Pete and Manu will now award up to 10 points for each dish in tonight's three course meal taking the score to a total out of 100 bar Mandy for starters very bold fish was cooked perfect he was crispy on the outside a little bit too much garlic in it Satsuki for my liking but overall it was a great dish for this I'm giving you an eight thank you man I inde doed thank you I'm going to Mark you a seven thank you P thank you I was just absolutely rap I was very humbled for the main course I think there are a few things going against you possibly the size of your beef from your butcher it's not as big bigger oh that that one's okay yeah yeah yeah some things you can't control I guess but well that's probably not an excuse no you can't go up to a customer in the restaurant and say the butcher's you know true the beef it was tender but did like the sauce and it brought the whole dish up for me I'm giving you a seven what I had in front of me was above average I'm going to Mark you a seven I think you already know what I thought about it iser I want more what you delivered on my plate was was as I said one of the best cheesecakes I've ever eaten thank you however some of the guests having something that wasn't quite as good as what I had on my plate I do have to take in account the consistency I'm standing at the end of the table thinking this is a disaster and I thought I only had to do cook one thing and I've let the team down I'm going to be consistent tonight and score you a seven thank you thank you Peter I know on the floor and for this I'm giving you an eight well done thank you I I was elited after that I felt happy cuz I hadn't let the team down your grand total score for tonight is 66 thank you now I love that a criminal investigator had a strong passion for fine ding you can be anyone and love good food and and enjoy it I've done a lot of things in the cops PS apart of course but that's one of the hardest things I've done in a very long time I hope you leave tonight with a bit of love that we've given to you tonight you're a great team and I believe you could go far in this competition that's great I had a very enjoyable night you know I scored seven seven and seven it's above average and I do hope the other teams can show me exceptional thank you thank you very much this is the first night and if this is the standard of the food we're in for a fantastic competition thanks for us thank you so much these guys are lovely we can see that they put a lot of passion and thought into tonight and they have set the bar at a certain level we've had a chat though off to the side and we're going to be a force to contend with bring it on no worries mate so yeah we were really comfortable with moss and gate it was a really nice environment but if 66 is the score that we need to beat we're a pretty good chance you're right you soon I think they're lovely people we probably couldn't give the same warmth that they could give but we could definitely serve better food yeah thanks for your company dude in my head I was thinking you beauty because we knew that we could do better than that see you next time thank you pleasure I really really hope that we've created a restaurant tonight that people want to come back to so do thank you for your company Mossy and Gabe have 66 points with four teams still to compete positions on the leaderboard will continue to change [Music] [Music] [Applause] fa