They impressed the judges and fellow contestants when they served lamb brains for their first instant restaurant on My Kitchen Rules.
And after recently using the 'tongues' of sea urchins in a dish, brother and sister duo Amy and Tyson thought of some rather outlandish creations for their ultimate instant restaurant on Wednesday evening.
The pair served two quirky desserts, gin and tonic pears - which paleo chef and judge Pete Evans loved - as well as braised parsnip with a curry lemon curd and basil ice cream.
For entree, they also made duck liver with honey lavender butter, and scampi with passion fruit, coconut and coriander.
For main, they made sesame crusted tuna with dragon fruit and radish salad, and a more traditional dish of lamb cutlets with cauliflower and rosemary mint gel.
The contestants scored the pair 39 points out of 70 and a total score of 83 points after the judges gave their feedback.
Different! The pair served gin and tonic pears (R) and braised parsnip with a curry lemon curd and basil ice cream (L)
Pete raved about the pear, saying it was a 'bold, challenging and confident dessert that I absolutely loved. Perfection in a bowl,' before giving it a full ten points.
Manu had the parsnip and said it was 'good but still crazy, and I loved it,' scoring it a 'crazy' eight.
Josh called the pears 'horrible' and said they left a 'bad taste of pee in my mouth' and gave them a four for the whole evening.
Pete had the scampi and said the passion fruit was a bit of a 'miss,' giving them five points.
Manu had the duck liver, saying it was 'cooked perfectly,' but the butter wasn't melting enough, giving them a four.
Pete had the lamb main, saying it was 'tender and pink,' but said it needed more sauce, giving them eight points.
Manu had the tuna and said it was a 'lovely, lovely main course,' giving it a nine.