The first episode picked up 26% in Total TV viewing - to 903,000. That included 258,000 regional, 87,000 BVOD and 64,000 metro 7-day timeshift. In 25-54 it picked up 35%.
Episode 2’s overnight ratings were 362,000 which is down about 100,000 from the premiere.
These are solid numbers in the current environment - I wonder how many 7plus viewers are opting to watch the uncensored version…
I certainly do, much rather that version than the tv censored one.
Being from the Sunshine Coast made the second episode a bit more attractive to me, but it was not nearly as entertaining as the first.
Seems like the type of show you could potentially binge watch, rather than watch week-to-week.
Responding to a tweeter’s comment, Colin said next week’s Cafe Martini episode was worth looking out for.
Googlebox gave a great summary of the show last night, and made it look very appealing. Wonder if there will be any new viewers after exposure there?
Yep, I would much rather watch the uncensored version too. So I’ve been watching on 7plus
If it gets a second season, maybe a 9.30 timeslot? 7’s offerings later in the evening need boosting.
I have watched this episode and it was definitely my favourite so far…
Can Colin save the Jurassic park of restaurants?
Unpalatable food was served with a side of denial when Colin Fassnidge found himself stuck in a time warp at Cafe Martini in tonight’s Kitchen Nightmares Australia on Channel 7 and 7plus.
Colin arrived in the historic town of Wangaratta in regional Victoria to visit husband-wife team Mark and Belinda, who two decades ago ran the hottest place in the town, but not anymore.
“This place is our life. We’ve invested everything in it. We’ve basically got no superannuation left at all. It’s very frightening at our age, we can’t just walk away, this is our last chance,” Belinda said as she welcomed Colin.
While waiting for his food, Colin had a good look at the place and thought it reminded him of Vinnies: “This is time capsule from hell and I’m trapped inside surrounded by ghosts of decades past.”
Worse, the café was a revolving door of chefs. With the kitchen being manned by a bunch of trainees, Belinda had taken all control in the kitchen.
Colin and Belinda fell out when he showed disappointment after being served frozen oysters, overcooked chicken risotto and an undercooked pizza. “Sometimes truth hurts. You gotta be cruel to be kind,” Colin said.
In denial, Belinda freaked out to husband Mark: “I don’t think it’s as bad as he’s saying it is. Tell him to go f*** off.”
As the dinner rush began, Colin was gobsmacked to see the staff carving top-quality steaks like they were a two-for-one deal. Moreover, Belinda and Mark’s lack of trust in their inexperienced trainee cooks had them spend more time in the kitchen than on the floor.
Colin truly got a pulse for the dire situation when he saw Café Martini’s online reviews, something Belinda didn’t care to read, finding them “too upsetting”. He knew if the restaurant were to have any hope, he needed to fix the owners’ delusion that their food was good.
He asked the dine-in customers to fill out their “honest feedback” as it was time for Mark and Belinda to listen to their customers for the first time in 22 years. Unable to face the brutal truth, Belinda stormed out in tears.
The next morning, after a heartfelt chat with Belinda, Colin got to work. He taught the staff to cook spatchcock chicken in their wood fire oven.
With much reluctance, Belinda agreed to see if the dish flied or died by putting it on their specials list. Not only was the chicken a raging success, the kitchen team also proved themselves by cooking it better than Colin.
Ahead of the relaunch, Colin surprised the owners with a brand-new menu featuring country-style favourites, a facelift and a new name: The Bull’s Head Hotel.
During the evening, Belinda and Mark’s unclear dockets lead to mass confusion in the kitchen. Soon Belinda was under the pump and started messing up the orders in confusion. Colin jumped in to save the day.
After the successful relaunch, an elated Mark said: “What a transformation and it’s been so positive and wonderful. We are back in the game again.”
Belinda said: “I can see the light at the end of the tunnel.”
See episode 3 highlights here:
Belinda reveals the cafe is their superannuation
Colin tests out the restaurant’s draw card - a terracotta urinal
Colin tries frozen-fresh oysters, but Belinda refuses to believe they are revolting
Next week on Kitchen Nightmares Australia: Colin arrives in Batemans Bay to save a failing restaurant with an angry chef, uncovering the owner’s true motives in the process.
Moving to Tuesday in 2 weeks
Episode 4 - Cooks at Corrigans
Wednesday 2 November 7:30 PM
Colin is called to Batemans Bay to help a resort owner with an angry chef and failing restaurant. But when Colin arrives, other major problems are uncovered, as well as owner Andrew’s true motives.
Nobody’s watching FTA at 9.30
Related article to the Batemans Bay episode
True in terms of large audiences, but 9:30pm isn’t all bad, it still regularly makes the Top 20. Even if it’s not like the coarser Ramsay version(s), I tend to agree that it, IMO, just feels more like an 8:30pm-ish show. Possibly because it’s not a stripped reality for example, which we’ve become used to at 7:30pm. I also reckon it could feed-off well from a higher (or if not equal) rating show leading-in.
What do you expect when the programming quality has diminished with so many repeats to save money. They need new content to try to get more to stay.
Tuesday 8 November 7:30 PM
It’s the filth and the fury as Colin goes to Café De Vie in Homebush and finds terrible food, a disgusting kitchen and an owner at war with her chef. Can Colin turn things around in 5 days?
Tuesday 15 November 7:30 PM
It’s fine dining at Araucaria, a hard to find place in the back of the Winmalee Tavern. Chef Anthony can cook, but he’s dishing up the wrong food. Can Colin save the restaurant in only 5 days?
Will Colin walk out on this deceitful restaurant owner?
To save or not to save: that is the question on Colin’s mind when he discovers the true intentions behind the owner of Cooks @ Corrigan in tonight’s Kitchen Nightmares Australia on Channel 7 and 7plus.
Colin arrived at Corrigan’s Cove Resort – a four-and-a-half-star seaside resort in NSW’s Bateman’s Bay – hoping to learn more about the angry chef and disgruntled staff he saw in the restaurant’s application video. But he was surprised to hear owner Andrew sing a different tune.
“I get here, everyone’s harmonious. It’s all roses in the garden if you talk to him. That’s the bulls**t alarm, it’s ringing loud and fast. There’s more to this than meets the eye,” Colin said.
While talking to waitress Sasha, Colin discovered the seaside restaurant served imported, frozen seafood masked as fresh. Shocked, Colin asked Sasha: “Do you tell customers?” She said no.
But that’s not the only thing Colin picked up: “I can tell from talking to Sasha that she’s been worded up. Every time I start asking her a question, she’s looking over her shoulder to see Andrew.”
Unhappy with Cooks @ Corrigan’s exorbitantly priced signature seafood platter, Colin provided harsh feedback to test if chef James had a temper: “What do you get for $160? Three plates of disappointment!” Failing to get a reaction from him, Colin said: “I’m not hearing a peep outta James. This is not what Sasha told me in the video.”
Andrew consistently found excuses to rebuff Colin’s criticism, even claiming Colin planted customers to give harsh feedback.
After an explosive first night at the restaurant, Colin decided to put an end to this PR stunt as he showed the application video to the staff, leaving Andrew fuming.
“Andrew is still wiggling his way out of it in denial, which is ludicrous. He just won’t admit what he’s done. I’d be happy to walk away from Andrew but I’m not gonna walk away from a fellow chef that needs my help”, Colin said before taking James for a fresh seafood tasting.
James told Colin that he wasn’t making enough money to survive as he was not employed full-time, especially with a baby on the way. Shocked at this knowledge, Colin arranged a chat between Andrew and James to break the ice between the two.
Later, Colin and James created a special to trial, comparing fresh seafood to the frozen meals they already served, hoping Andrew would realise the fresh food not only tasted better but was also cost efficient.
Even though the night was a success, Colin still needed to be convinced that Andrew would fully commit to this fresh attitude. If he didn’t, Colin wouldn’t relaunch the restaurant.
After three frustrating and confusing days, Colin started to get Andrew onboard with the “fresh is best” message and relaunched the restaurant as the best fresh seafood restaurant in Bateman’s Bay.
Episode 4 highlights :
Colin calls Andrew a 'piece of work’
Colin eats a frozen ‘Seafood Tower’
Next week on Kitchen Nightmares Australia: Colin tries to save a restaurant with an identity crisis and an owner at war with her head chef, plunging the kitchen into filth and chaos.
Kitchen Nightmares Australia Continues 7.30pm Tuesdays on Channel 7 and 7plus
With no Block, yesterday episode had 469k (highest ep so far)
And won its timeslot. All is not lost.
