Tonight it’s the villains of the series, Gary and Peter. From the Gold Coast, QLD these two have already alienated a few of the other contestants and will have high expectations put on them tonight.
Now it’s time for the super critical pair to put their money where their mouth is. But will they deliver? With one team already condemned to the danger zone, can Peter and Gary do enough to stay out of the bottom three?
The couple decide not to rush and instead go out for breakfast and Peter is obnoxious and rude to a waitress – suprise. They say how they have six uni degrees between them – how about a shred of manners? Oh Lord, he calls his students rude – this man is doing my head in and am only 2 mins in.
They love French food and believe they will ruffle some feathers. Now finally shopping after their one and a half hour breakfast, they are making gruyere and tomato tarts for entree. Pete thinks it’s very simple and it will come down to the pastry. Main course is beef fillet en feuilletons and duxelles with green beans and port jus.
Manu thinks they are trying to be French and he has never heard of the en Feuilletons method, but think it must be layered. Dessert will be poached pears suterne with two sauces. Pete says are usually soaked in red or white wine but sauterne should be nice – Manu just wants no pips.
They have a French restaurant but with a Gold Coast theme and call their restaurant “La Cote d’Or”. They start the stock for the jus and pastry for the tarts and are talking to us like we are complete idiots – will I get through this episode with my TV still in one piece??
The guests arrive and have very high expectations after Gary and Peter’s high criticism. Some are impressed by the table, others think it looks like a kiddies table and I agree. Sam sees the table and says “ooh blue tac” – a classic. They have forgotten the champagne glasses but feel the need to explain to us that it’s not champagne unless from France. Most people know that you pompous fools.
The men are putting the gruyere in the tart cases when the judges arrive. Pete explains they better deliver after all the hype they have given. Gary is trying to be uber French and Manu is testing him on the champagne choice. Everyone around the table is questioning the en Feuilletons and Gary says how noone knows what it is and is proud of himself – Manu is confused! Haha! Sam wants to know where the WOW factor is.
Andrew says they have talked the talk – can the walk the walk. Megan says that silver service has turned into self service as they have no drinks. The guests have been waiting and the tarts are finally ready – they look like undercooked quiches. The metal discs on the bottom can’t be moved, so they decide to serve them with the discs still attatched – Sacre Bleu – Non!
Entree is served. Carly thinks it looks like a toasted cheese sandwich. Pete and Manu are obviously unimpressed with the disc and say is the biggest no-no. They both though think the dish is wonderful and they both love the mustard that was added to the dish. The boys are on their second glass of champers and say they don’t care what the guests think. Andrew thinks it’s a mustard and gruere tart, Carly doesn’t like it and Pete is suprised that only he and Manu liked it.
Pete enters the kitchen and Pete is worried about time for them. The men say they think will only be an hour, Pete thinks 2 to 3 hours. No one around the table knows what it is and would of liked it explained. Manu is unsure what he is going to get. The pears are being peeled and will take 2 hours. The guests have been waiting for an hour and a half and the beef is not even seared. Peter doesn’t care if they are kept waiting – the guests should give them some slack. Peter also claims that they are making potato gratin – what Aussies call potato bake – well what are you? – your not bloody French. Stop being so pretentious and a …
OH MY GOD – how slow can you cut beans, Peter is doing one at a time! Did these guys do any prep work – because we never saw it. The guests are delerious as have no food and is nearing 3 hours, they consider who they would eat – and Sam chooses Nic – she wants Italian – I will leave that there. Andrew eats parsley and Megan the menu – haha. Main course is served and its basically meat and 2 veg with sauce – a good pub meal. How the hell? The fillet is cooked superb but Manu thinks that he would have caught a taxi by now. Pete says the time makes it a disaster, Gary says it’s all the love they put in. Jillian is gobsmacked and the judges say it tastes great but the time and presentation is bad.
All like the taste but is a mid week meal – agreed! The guests are now waiting for the pears. They are making a mocha sauce and one with a raspberry and strawberry sauce which are taking a long time. The guests have waited an hour since main and when dessert is served Peter and Gary think it looks elegant. Wow – Sam says exactly what I think – it looks like two bosoms on a plate. Sam and Jillian are quickly becoming my favourites of this group. Manu is struggling to get his spoon in the pear and looks perplexed. Pete thinks the pears are cooked to perfection, but when the sauces mix – it’s a deal breaker. Manu hates that the pips and says are aa turn off that they have left them in and is unhappy with the sauces too. Everyone seems underwhelmed.
The men think they are going to have good scores – let’s see.
NSW – Sam & Jillian: 4/10
WA - Emma & Andrew: 5/10 – Emma wanted a 4 but gave into Andrew. If had gone Emma’s way they would have tied.
SA - Nic & Rocco: 6/10
TAS – Megan & Andy: 4/10
VIC – Carly & Emily: 5/10
= 24/50
Manu Fieldel –
Entree: 9/10 – Really with a disc!!
Main: 6/10
Dessert: 5/10
Pete Evans –
Entree: 9/10 – What?
Main: 6/10
Dessert: 4/10
The leader board is as follows:
Nic & Rocco: 95/110 – SA – SAFE
Sam & Jillian: 65/110 – NSW – SAFE
Peter & Gary: 63/110 – QLD
Emma & Andrew: 62/110 – WA
Megan & Andy: 56/110 – TAS
Tomorrow night is Carly and Emily – good luck girls! Please get over 63.
For last nights recap click here
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