Two teams have had a second chance to impress the judges. Now it’s back to Tasmania, where engaged sales reps Megan and Andy are keen to improve on their first instant restaurant performance.
Time management was an issue with their main and their nerves got to them by dessert and they left out key ingredients. They’re determined to redeem themselves but will history repeat itself?
Tonight the duo are going to concentrate on great quality of Tassie seafood in their menu. Entree tonight is seared scallops on pork crackling with salmon roe. Both Pete and Manu want the crackling to be perfect. With the table set again to a cricket theme they start to cook.
Main is bouillabaisse with rouille and croutons - a traditional soup from Marseilles that is close to Manu’s heart. Dessert will be sticky date cheesecake with a caramel fudge sauce. Pete thinks the dessert looks to sweet and is not looking forward to it. Megan explains that a rouille is a french style mayonnaise that’s made with capsicum and chilli.
Andy says he wants to show the boys (Peter and Gary) that they can cook because he thinks they come acrosss arrogant. Peter doesn’t think they are winning contestants. The crackling is being made and there is 30 minutes on the clock. Megan doesn’t think there will be enough stock and is panicking over everything – she’s frazzled!
The guests arrive and Carla says she has been to Tasmania once before for a weekend and it was probably 2 days too long – the cow. David and Scott love the cricket theme and Thomas says he doesn’t like cricket – who cares Thomas? Your there for the food – here’s a thought, choke on a set of bails!
Pete and Manu arrive as Megan is stressing out that the crackling isn’t even. They grill the crackling andburn it and are making a balsamic reduction. Peter says that Andrew is the starting point of any silliness, I think he just looks like a great dinner guest. Megan is getting very annoying with her stressing and the plating up is not going well.
Carla says “Maybe I should have picked up a McDonalds Happy Meal on the way here, as it’s a little small for me.” Grrrrrrr. Pete and Manu crunch into the crackling and Pete says this is the type of food he is looking for in this competition and Manu says it was so good he just wishes there was more, the only critisism was there was too much crackling to scallop.
Peter and Gary say it’s not practical dish as the pork is so crispy (mmmm) where Simons thinks that they may lose top spot if they continue to cook like this. Peters gone paranoid again and thinks Emma and Andrew can’t be objective if they form a connection to another couple. Manu asks Scott how he feels about the bouillabaisse and he says “A blind date with a Frenchman reccomended to me by a friend that I don’t like”. The blind date part being that he doesn’t know what he’s getting himself into and the friend I don’t like is the soup, as Scott hates soups.
Megan puts the mussels in the soup first and freaks Andy out, all her flustering could jeopardise all this TLC he’s put into this soup, she should just leave him to it. She’s spilling soup over the croutons and she’s losing it! Manu enters the kitchen and he is worried they are calling it a bouillabaisse as traditionally you cook the whole fish in the stock and then blend it so it’s nice and thick. Manu thinks they should of called it Andy’s stew and not bouillabaisse – he’s being a bit protective.
The ‘bouillabaisse” looks amazing and Simon and Meg are worried again that they will be beaten and Peter notices the fact that it’s not thick enough. Manu says “Let’s make it clear it is far from being a bouillabaisse, bouillabaisse has got nothing to do with this. The second thing is, this is far from being a rouille” Oh dear. It’s all good – Manu says this dish is fantastic. Pete loves it and thinks the seafood was cooked amazingly. Wow Andy is going great – poor Meg has only flapped about and made a sauce and croutons so far.
Scott thinks it’s the best seafood he’s had and best meal so far – Peter thinks they must be in a different restaurant as his prawns were overcooked, the scallops under cooked and the crab mushy. Thomas says it tastes like vegetable broth with seafood in it that wasn’t cooked very well. I just want to know if the judges get peeved when they know how to cook seafood and have said it’s fantastic and then have these clowns contradict them. Scott has stopped listening to Thomas as he knows his game.
Now is Meg’s time to shine – her cheesecake. Meg needs 880g of brown sugar for her sauce so when she has poured 900g they can’t decide wether to take out 20g or 50g – oh my goodness. The sauce is going to be so rich and sweet. They are confident they will get 8 or 9 out of 10 for this dish. Pete says this is the dish he has enjoyed the least, Manu said the first bite was nice but then he struggled. Compared to the first two dishes it didn’t hit the same marks – Andy should have done dessert.
The QLD army boys and Emma and Andrew love it while QLD whingers and Thomas and Carla hate it. Now for the judgement – will they beat the Kiwi’s?
VIC – Thomas & Carla: 7/10
NZ - Simon & Meg: 6/10
WA - Emma & Andrew: 6/10
QLD – David & Scott: 7/10
QLD - Peter & Gary: 6/10
= 32/50
Manu Fieldel –
Entree: 8/10
Main: 8/10
Dessert: 5/10
Pete Evans –
Entree: 9/10
Main: 9/10
Dessert: 4/10
Tonight Megan and Andy just lost out to the kiwis by 2 points, scoring 75/110. If Emma and Andrea, Simon andd Meg or the boys gave them what I think they deserved (at least a 7) they would be in front.
The leader board:
Simon & Meg: 77/110 – NZ – SAFE
Megan & Andy: 75/100 – TAS – SAFE
Thomas & Carla: 49/110 – VIC – Haha
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