For the third Ultimate Instant Restaurant, teams return to Sydney, where Will and Steve offer their upmarket version of English Pub Food.
They begin the day by pulling into Manly on the ferry, possibly to rejuvenate Steve’s hair with the testosterone and masculinity that only a suburb named Man-ly can provide.
Their shop goes relatively smoothly, apart from the sourcing of pigeon for their entrée. It appears that every pigeon in Sydney has flown the coop. After much on the road research and ringing around, they manage to locate some pigeons at Prospect, and the prospects for their entrée greatly improve.
They return to the house to dress their Ultimate Instant Restaurant and enter the kitchen to cook, having lost only ten minutes of their prep time. The three hours is not without event, and the pressure seems to be getting mostly to Will, who manages to drop onion into the ice cream. On arrival, the guests note that Steve’s hair is coping ok, but Will’s is so saturated in sweat it will need to be surgically removed to separate it from his head.
For entrée one, the boys are preparing Pigeon Salad with Caramelized Pear and Asparagus. They did not give entrée much game plan in prep, and Steve begins filleting the pigeon after taking orders.
It is clear from their choices that Drasko and Bianca are ordering strategically. The Mt Isa girls, bless them, are just ordering according to what they like. Drasko gives his usual expert opinion on the menu, prompting Manu to say that Drasko will be a great chef one day because his ego is big, and all chefs have a big ego. Seems that many people may be qualified to be a chef.
Pete ordered the pigeon, and on serving he says the presentation is beautiful, the most beautiful dish he has ever seen on My Kitchen Rules, EVER. The flavours are gorgeous, every mouthful is spot on, and the only way he can suggest to improve it, is to get the skin on the pigeon a little crispier next time, but that this is not even a fault. Debra and Eva agree that there is nothing to fault on the dish, Drasko and Bianca however look to find fault. Their vocal criticism is met by eye-rolls around the table.
Second entrée offering is Moreton Bay Bugs with Celeriac Remoulade and Seafood Bisque. Of course Manu has gone straight for the bisque, so the pressure is on for Will to deliver. He removes the bugs a little too early from the water, and they do not brown up as well as he would like. On tasting, Manu exclaims that he loves the dish. Modest Will is in disbelief. Manu did not think all the flavours and elements would work together, but is pleasantly surprised to learn that they do. His only criticism is that the bug needed more caramelisation. Will and Steve are grateful for their entrée feedback, but also concerned because there are now major expectations for main.
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For main one they are preparing Lamb Backstrack with Pumpkin Hummus and Charred Brussel Sprouts. On tasting, Manu says that they have done a bloody good job. If they keep cooking like this, they are not going anywhere from the competition. There is no need for sauce, because of the quality of the puree. Hold the phone. Manu not asking ‘where is the sauce?’. It must be a truly spectacular dish. Camilla can not find fault with the dish either, but more importantly Bianca, who is hoping to nit pick, cannot find fault either, claiming it is a perfect restaurant quality dish.
Their second main is an offering of Pork Belly with Apple Fennel and Colcannon. Shaz does not understand why they have to be fancy and call their cabbage and potato colcannon. The boys check on the pork, and it is cooked well, but Steve puts it under the grill because he wants the crackling even ‘cracklier’. On serving it looks like a cracker of a dish. On tasting, Pete says what is in the bowl is exactly what he dreams of – no bells or whistles, just simple flavours with beautiful technique. He says that is the secret of the competition, and they have nailed it. Steve almost smiles. When Pete calls it perfection, you can hear the ‘crackling’ of Drasko and Bianca’s hearts. The guests agree that the dish is faultless.
Unfortunately, there are now super high expectations for dessert. For dessert one the boys are preparing Almond Honeycomb Chocolate Bar. Shaz says she’s hoping it is violet crumble with almonds. Bless. On tasting, Pete asks the boys if they play cricket, because they have just scored a hat trick. He can see that it is probably not how they intended it turn out, but it is rich and bitter, the texture is phenomenal, and it is good honest quality cooking.
Manu, unfortunately, finds his dessert of Apple Tart with Rum and Raisin Ice Cream and Butterscotch Sauce, underwhelming. Compared to their entrée and main, the standard and technique has gone down. The short pastry is too short, and crumbling on the plate before it crumbles in the mouth. The ice cream is missing a hit of rum, the apple is undercooked and, oh dear, he also was served the tart base. He advises if they have any hope of winning the competition, they will have to work harder on their desserts. The guests agree, with everyone disappointed with the tart.
Time for the scores. Guest score 28/40, with Drasko and Bianca credibly not marking strategically, but giving credit where it was due. For entrée the boys score a 9 from both Pete and Manu, for main a 10 from both Pete and Manu, for dessert a 9 from Pete, and a disappointing 4 from Manu.
Total score 79/100, which puts them very much at the top of the leader board. With two teams left to cook, they are assured a place in the final four. Drasko and Bianca say that their only hope is in Mt Isa, where teams will see how Shaz and Jac’s Ultimate Instant Restaurant stacks up.
