TRADIE Nev's dream of food glory is in doubt after a disastrous night on My Kitchen Rules.
The Perth refinery worker and his girlfriend Kell are now in danger of elimination after scoring just 56 points out of a possible 110 for their Hollywood-themed instant restaurant.
The ambitious Aussie battlers started strong with a seafood entrée.
"I had no idea what to expect when I came here tonight, but I did know there was going to be a lot of heart and that's what I got on this plate. It was a delightful entrée," Pete Evans said.
"What I loved about it the most was the attention to detail paid to those scallops, they were cooked perfectly.
"You're putting yourselves on the plate here."
But unfortunately it was the only dish that could be described by Nev's catchphrase as "the duck's nuts".
The evening went downhill from there. Nev wasn't happy with his fennel chips and while he was distracted with the fryer the crackling on their pork belly burned in the oven.
They also ran short on their homemade gravy when it reduced too much.
"I think the pork itself was absolutely amazing," Manu Feildel said.
"The gravy was kind of there but not there…even the carrots were under-cooked."
Feeling deflated after their main course, Nev and Kell were chasing the clock to get their apple pie out to the table.
After waiting more than two hours for dessert, their guests weren't impressed with the result.
"I'm not happy; you missed the mark on this one kids," Feildel said.
"Real vanilla ice cream looks yellow, not white… (yours had) no vanilla bean extract inside.
"You can't cut it (the pie) when it comes out of the oven. It needs to rest. You've rushed this and there's no love in this. There's no Nev and Kell in this."
Jessica and Marcos will host the final instant restaurant of group two on Sunday.
Nev and Kell's menu
Entrée: Seared scallops with corn puree and crumbed crackling
Main: Apple cider pork belly with fennel chips, honey carrots and gravy
Dessert: Apple pie with vanilla ice cream