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The chefs compete to be a Lob-Star in the appetizer round. Tenderness doesn’t come easy when the chefs are faced with pot roast. It’s a blast from the past when ice cream parlour favourite roars into the dessert round.
The chefs see red in the appetizer round when duck gizzards and sauerkraut are revealed. Everything but the kitchen sink is used in the entrée round. Salt, sweet and sweaty hits the pots for dessert.
Canned sardines has the chefs in a pickle during the appetizer round. Will they be able to Roe their way to success with their entrée? Fortunes are told in the dessert round.