Tonight on MKR, OG duo Lol and Lil returned to Logan with a mission to prove they’re more than just big personalities.
Determined to silence their critics and demonstrate that they could bring both technique and flavour, the best friends presented a bold and elevated menu: Pan-Seared Scallops for entrée, Pumpkin and Ricotta Ravioli for main, and a Lamington with a twist for dessert.
The scallops impressed the judges, earning a score of seven from both. Colin called them “spot on”, and Manu praised their sweetness, though he missed the lemon garlic butter.
The main dish – a vegetarian ravioli – was a risk that paid off, scoring an eight from both judges, although meat-master Michael was less than impressed.
Colin said they were “on the road to redemption” and praised the pasta as “beautiful”, while Manu called the dish “delicious” despite wanting more filling.
The night took a dramatic turn when Gatecrasher Mark walked out mid-dinner after Rielli made a joke about his height. The comment came after a tense exchange between Mark, Tan and Michael pushed Mark to his limit: “I don’t need people talking to me like s**t.”
The walkout stunned the table, with Marko calling it a “low blow” and Rielli later apologising, admitting: “I should not have stooped that low.”
Mark returned to the table, accepted the apology, and said he just wanted to get back to the competition, but the tension lingered.
It was clear the rivalry between Michael and Rielli and Mark and Tan was far from over. Mark mused: “They are not going to be in the competition long, so it doesn’t really bother us too much.”
Dessert divided the table, as Lol and Lil put their own spin on a classic lamington using coconut cake instead of sponge, but not all the elements paid off.
Manu found the mousse delicious, but the base dry. Colin liked the sharpness of the jelly but felt that the thick base detracted from the dish.
Their second Instant Restaurant earned a total score of 69 out of 110, a solid improvement from their first cook and a testament to their growth.
