THE caliber of cooking in Colin Fassnidge's secret round keeps getting better.
Queensland fishermen Rob and Dave made the best first impression possible on My Kitchen Rules tonight.
The mates hosted their instant restaurant in the Brisbane suburb of Sandgate and it quickly became clear that Dave has an entire wardrobe of colourful Hawaiian shirts.
He followed up his pink flamingo shirt from Drasko and Bianca's dinner with a tuna shirt and then a pineapple shirt for service.
The burly blokes were out to show they don't just "cook steak and drink beer" and they did just that with a delicate mushroom ravioli.
"I think you should be very happy with your first dish," Colin said.
"For me that was a lesson in restraint and it was also a lesson that you're confident in your food and I think that's shone through in your food.
"The pasta for me was faultless… I got everything I wanted in that dish."
Rob and Dave promised to continue the momentum and build to a crescendo with the final course.
But their "porkie", a stuffed Porchetta, spent too much time in the intense heat of the barbecue.
Dave also had to get an induction cooktop out of his car to brown up their potatoes after they didn't roast in time.
"Once again you've showed your very technical cooks," Colin said.
"I think there's a problem and the problem is you sacrificed the meat for the crackling, and I think the reason this has happened you've cooked on a barbecue."
After the "kick in the guts" of discovering their pork was overcooked, Dave and Rob soldiered on with their dessert, a chocolate éclair.
"Your éclair pastry was spot on… you get a 10 out of 10 for your éclair," Colin said.
"The strawberry gel was quite nice, it was refreshing… but you needed more strawberry gel.
"You gave me a good dish but it didn't wow."
Rob and Dave earned the envy of all the other teams seated around the table when Colin gave them the first ever perfect score of 10 he has ever awarded on the show.
"I was actually blown away with that dish (the entrée) but I've got one problem with that dish, one massive problem with that dish, because it has forced me into territory I don't normally go," Colin said.
"I've got to do something I've never done before. I'm going to score you a 10.
"You just destroyed my reputation."
Fellow Queenslanders Lynn and Tony will cook tomorrow night.
Rob and Dave's menu
Entrée: Mushroom ravioli in porcini broth
Main: Fennel and thyme stuffed Porchetta with roasted vegetables
Dessert: Chocolate Éclair with strawberries and cream