Join the culinary adventure in this My Kitchen Rules Australia episode! Kate and Mary face challenges with their entree as Nigella and Manu critique the wild barramundi dish. The pressure intensifies in the kitchen as they strive for perfection. Will they redeem themselves with the main course featuring Brisbane Valley quail, figs, and goat’s curd salad? Discover the ups and downs of their cooking journey, the struggle with crispy skin, and the unexpected twists in this thrilling episode. Dive into the world of flavours and watch as the Food Gallery unfolds its culinary story. Don’t miss the tasty moments and intense competition in this episode!
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Join Celebrity Chefs Manu Feildel and Colin Fassnidge as co-hosts, judges, and pals in a thrilling new season of My Kitchen Rules Australia! They embark on a nationwide journey to discover Australia’s most passionate home cooks, crafting real and delicious dishes in their kitchens. Competing for the coveted title of My Kitchen Rules Champions and a $100,000 cash prize, these culinary enthusiasts showcase their skills under the watchful eyes of Manu and Colin. Adding to the excitement, international food superstar Nigella Lawson returns to judge finals week at Kitchen HQ, where qualifying teams face intense cook-offs. Don’t miss the culinary showdown as these home cooks strive to claim the ultimate prize!
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For me the story of food is the story of home cooking mkr is back my friends call me the Kim Kardashian of cakes subtle is not my thing everyday home Cooks our family is everything to us from all walks of life we are two different people from two different countries we are your
Fabulous fijians C from heart this competition is really important to us we’ve got to do our kids proud and cook to win I am a food snob we don’t do things in heart absolutely not judged by celebrated Chef manuell this is a strike of Genius you really delivered and International
Food icon Nigel laon serve a meal to Nigella is actually a bit of a dream come true she’s the most RAV Shing open I’ve ever seen in my life it’s the table you all want to be at banging
Banging I have to make a confession which is yes now I’m loving [Laughter] it with food you’ll be craving to eat that was just everything I hoped it would be in more my score is [Music] 10
I’m able to make my mom’s DRP be the score I’m giving you for your M course is your T you did so good I’m so proud of you thank you previously in rural Victoria Dan and daughter
Team Peter and Alice oh hello took a trip down memory lane they are simple dishes based on my grandma’s cooking this was a Triumph but it wasn’t always an easy ride if you did receive this in a restaurant it would go straight back to to the kitchen resulting in a total score of
54 bloody [Music] heartbroken tonight we’re off to Queensland where fine diners Kate and Mary are out to impress their Idol watching the goddess Nigella is exactly how I got into cooking and raise the bar we are high Achievers we’re going to give you know finer dining experience
Sometimes when people talk a big game they can deliver they need to live up to their work yeah with expectations sorry we need to be looking for some Peg NES will they reach the Heavens
To make what you wanted to do you don’t to be too timid or fall dramatically oh dear have I come at a bad time I certainly could not serve that to nigela that no way in hell no way in hell will
They do enough to get closer to the $100,000 grand prize that gives you a grand total score [Music] of our second instant restaurant finds us in the outskirts of Brisbane in a town nestled amongst the acreage of states of Jim [Music] boomba where fine dining friends Kate and Mary
Are Keen to impress okay so we need to get this set up ASAP Peter and Alice’s cooking was just that classic homey sort of comfort food we’re going to give more of an elevated finer dining experience so that’s our Cutlery this is our beautiful linen we’re going for a very elegant
Relaxed all white look with touches of green our instant restaurant is called the food Gallery a collection of culinary Creations Kate and Mary the idea is that we feel like food and art are intrinsically linked our artwork it was from my husband Tim I really hope that people are
Very impressed with that beautiful artistic flare to the way that everything’s presented and I guess conceptually if somebody gets a bit peckish you can just you know tuck in and uh pull out a grape or have a pear I think the guests that come and have dinner in the food Gallery I
Think they’re going to be really impressed um I think you’ll find that mkr stands for Mary Kate [Music] rules I’m Kate I’m 38 years old I’m Mary I’m 57 years old and we’re radiation therapists from Queensland Mary and I basically just clicked because we were the only people
That kind of loved eating and drinking in excess that’s how our friendship formed cot a letter but they they’re putting that with a oyster blade I am a food snob so I don’t know if that’s going to
Work so one of our biggest Hobbies is going to new restaurants and critiquing them maybe they have to put salad to go with it so we’ve got some green what do you think lovely I do not
Want to eat crappy Food For No Good Reason oh so what do we need oh what cheese do we want the letter Bears or the ralet why do I want to get fat when I haven’t had a great
Time Kate and Mary now need to shop for their ingredients and they have 5 hours until their guests arrive we have got the world’s biggest shopping list and for the people at home it looks sort of like that I think by Nature weird are high
Achievers you know we’ve both got Masters and I feel like when you kind of go through your life trying to achieve something you don’t really stop at subpar results do you I don’t want there to be
One reason why we do not get everything that we need along with their guests Kate and Mary will be Keen to impress judges Manu and Nigella who get a sneak peek at ton night’s menu I think
This is an elegant menu Kate and Mary seem like a very competent pair okay so we need those Lees I would certainly expect them to be scrupulously attentive to detail to be good at organization and to keep the kitchen clean these things are very important and I say that as someone who is
A bit of a mess we’ll probably need quite a few of those won’t we this three course menu looks simp but delicious talking to them around the table they seem to know about their food or
At least they talk well about food talk the talk but you have to walk the walk we need some micro herbs edible flowers for the dessert saffron Jerusalem AR ches what we’re trying to achieve with our menu tonight is an elegant dish for each of the courses hello Ian how are you good
Thank you how you going well thank you so what we need from you Ian is protein Quail for our main course certainly not a problem they look beautiful today for main we are cooking Brisbane Valley quail with fig and goats curd salad any tips for deboning quail uh yes very careful and
Probably a small knife oh Quail can be difficult to cook especially if you’re doing Quail for 12 people because a lot of the bones will have to be removed and that’s fiddly thank goodness they’re
Doctors thank you very much my pleasure of course a day thank you if Kate and Mary cook as good as they’re critiquing they’re going to be Beast competition we’re just going to have to make this go really fast I am definitely intrigued because there’re people who know food sometimes
When people talk a big game they can’t deliver but I don’t know something about this a little bit special we’re very excited to to taste what they’re bringing how many lemons um six lemons we have put in a lot of organization we have got run sheets SES done time done we can confidently
Go into it knowing what we have to do and when we have to do it yeah thank you thanks thank you Taylor okay let’s go Kate I’m starting to feel the pressure I’m hoping that our menu lives up to what we think it should be yes and I think the prep is
Actually the most important thing if we’re not organized by the time our guests arrive we are running behind and our cook is not going to be as successful with time ticking those guests will be arriving at Kate and Mary’s in 3 hours
Time’s out we have a long list of things to do and we just have to get started so this is our entree for entree we’re serving wild baramundi with braz leaks and a bur noisette I’m making
The um brown butter sauce the bur noisette you can’t take your eyes off I Can’t Take My Eyes Off it okay everyone stops I’ll take this one Angela B noisette which is butter hazelnut why because you melt the butter to a time where it turns into a hazelnut color and a Nutty
Flavor and if you don’t take it far enough you basically get melted oily butter on a piece of fish you need that heisen flavor to make it burn was it I don’t want to burn it it turns it turns
Very quickly it’s quite technical you’ve really got to watch it like a haulk because if it goes the other way it’s burnt and it’s bitter and you can’t use it it’s getting there I think we need
It a bit nuttier than this though why would you cook Bernette for a French man it’s just crazy I’m just going to start doing a couple of quailes for the main and we’re going to be serving that with
Jerusalem AR choke um and some goats kurd I think it’s important in this competition to Showcase a wide range of skill and Deb burning aqu is one of them they are quite fiddly we are now 50 minutes down I’m just going to make the pastry for dessert for dessert we’re making Macadamia tart
With saffron poached pear with C Mary’s dessert I want a really buttery crust that’s going to be thick enough to contain the nut filling but it’s thin enough just to disappear like a whisper nice
Work Mary thank you I want the pastry to be crisp so they have to be blind baked ready 1 2 three if you haven’t blind baked it it goes soggy when you put the filling in and no one likes a Soggy
Bottom I think particularly Manu 28 minutes Mary we need to be looking for some pretty high scores you know I’m thinking eights NES we want to be on the top of the leader board oh absolutely we want
To be on the top of the leader board no big deal quailes are done hooray it’s a bloody big deal I finished the quail come on just a little fist pump not like a big one um Mary we’ve
Actually got 13 minutes till our guests arrive so we need to get ready okay let’s go let’s go let’s go this is a bit cute it’s lovely to not be cooking and be with the contestants
And getting to know them hello hi hello hello how are you how are we how you going I’m very excited with K and Mary we want to see if they can walk the walk after they talk the talk yeah definitely the vibe is going to change now the competition is getting a little
Bit more intense and I know that Kate and Mary were going to be very competitive hi guys Hey where’s Matt he’s not feeling very well but he will be back with us soon hopefully it’s not lemon delicious ittis is
It hey the Tarts we be here in a minute oh they look Lov the big ticket items so the pastry the quailes they were done and I sort of felt that we’ve done a pretty good job in prep should we knock on the door
Yeah ah once those guests come in and we actually have to produce this food there’s a whole lot of things that can go wrong oh God hello welcome welcome to our instant restaurant now you can’t come in this way because we’ve got the
Kitchen there’s lots of secrets in here so I’m going to lead you around here to the right so we’ll open the door for you and in you go he guys oh wow isn’t it beautiful wow this is
Amazing oh my God this is gorgeous glorious it’s like all fresh project oh I love it amazingly put together and their centerpieces were really cool I felt like I was at a restaurant guys welcome please take a seat thank you I think that their concept was beautiful you can tell that they’re
Going to bring a lot of sophistication to to their restaurant welcome to the food Gallery it’s like fresh seasonal produce but we’re going to be giving it to you in a really simple delicious way yeah and then you can see on the walls that we also have some artwork
And this artwork actually has been painted by Mary’s husband Timmy wow oh that’s incredible it looks beautiful it’s minimalistic but I feel like it’s missing a warm hug we are going to go back to the kitchen enjoy and we will be back very soon welcome thank [Music]
You all right who wants what yes yes okay you know what I’m going to start with these cuz I feel like that’s how we’re going to start girls as soon as I saw Faz and an it I was like we’re going to be besties I guess it popped so Peter Alice it’s really
Nice to have you guys sitting here in it’s nice to be with you we feel like we missed out a little bit the other day can I just say that we all deeply admire the both of you and
Going first is not easy and we appreciate and respect you both for doing that thanks guys oh my God okay so can we just actually have a quick debrief about what we still need to do okay I think all our elements for the um entree are ready besides cooking the fish are
You still thinking that you’re going to flower that skin yeah I I think I will for entree we’re serving wild baramundi with braced leaks and a bur noisette every dish should have some sort of crunch element and this particular entree the skin is the crispy element very important I think
It is quite simply a once- Ina lifetime that you and I are going to cook for Nigel Lawson and Manu cooking for nigela will be one of those things that when I’m an old lady I’ll think to
Myself how cook who was it that I got to cook for Nigella my deep love for Nigella began when I was in my early 20s I just finished my degree I moved to London I had no idea how to cook I started
Watching BBC and there she was and I think it’s just been basically me in admiration ever since dramatic around couple times that don’t mean I got to get wise I’m have I got anything in my teeth Nate all gone oh good I’m just going to check that [Music]
Though my jelly Cann not be seeing me with stuff in my teeth not let me just check one more time yeah they’re ready they’re ready my teeth are ready for nigela Lawson nigela and Manu here and we are excited welcome good evening come on in so thrilled so see I love
It when nigela comes to have dinner with us and menu and I love menu too I love menu too good good evening everyone how’s everyone glorious Green Goddess when she arrives and you’re like oh it’s
No Jella Lawson you all let loose now Alex yes I had two wines I’m good to go you know obviously she’s got her beautiful Posh rdsh accent but yeah it’s just like you’ve po down the B with
Cheryl and you’re just having a good [Music] time Welcome to our instant restaurant it is called the food Gallery we’re bringing some local produce it’s all seasonal we’re going to cook it very simply hopefully it’ll be reasonably beautiful and I hope that you really enjoy it Mary stands
With a real Poise about her so she stands with her head kind of held high and just so proud of what she’s about to do and I’m like girl you are confident I love this that would just be
Their way strive for Perfection if you’d like to turn your menus over and you can have a look yeah oh yeah for entree we’ve got some um wild baramundi that is Queensland gr served with some bra leaks and a bur noisette you might be able to say that better for
Me both of you o la la and then for our main we have got Brisbane Valley quail served with Jerusalem aroke some figs and a salad with goats curd and almond and then to finish we’ve got a nut tart with some saffron pear all right lot of modern Classics and how
Are you going in your kitchen yeah we’re good I think we’re good where well cool as a cucumber thank you very much ladies and we’ll see you back soon thank thank you very much looking at it I think it sounds amazing I mean if you cook your fresh locally Sauced
Ingredients perfectly then uh you don’t need to do anything to them they should shine on the plate and absolutely I think that they’re going to nail it to be honest I feel like they have so much respect for produce that I feel like they would know how to cook this most
Often not simple food is the hardest to achieve because there’s nowhere to hide exactly so I’m expecting big things don’t think Kate and Mary are chucking the fish on the barbecue not tonight going to be very refined okay that fits done Great’s we need to get on with this we don’t
Want them sitting any longer than they have to we need to get out on trade going it’s actually just on the edge we’ve made the broette I’ve pushed it as far as I think I could have pushed it it’s
Definitely brown but if it’s not brown enough and not nutty enough it’ll just be like warm butter it’s nutty it’s I think it’s okay I think it is too y our entree dish is very simple so I’m
Going to look after the leaks and I’m I’ll look after the fish yep it only has very few elements and they all have to be perfect perfect to meld together and if they’re not the dish won’t work
I’m going to put this clarified butter in here to cook the fish cuz it actually gets a higher smoke point and won’t burn so we’ve Cooked our entree once or twice but we certainly haven’t done 12 portions and I think the really tricky kind of critical part of it is getting those 12
Pieces of fish cooked perfectly a shimmer on it I’m going to try it we need the fish just cooked cuz if you overcook fish it becomes dry and tastes and it and we’ll lose points Kate and
Mary’s fish braz leak and burnt butter is a lovely idea but it I don’t think it has the potential for lots of surprises and you wouldn’t want lots of surprises so they’re going to have to get it just right I mean there can’t be anything wrong with it it’s probably not sizzling as
Much as I would actually love it but I think if we’ve got it skinside down it’ll be fine sure I love the name bottle shot I love saying it I like to say it a lot it’s so much better
Than off Li I know how are you feeling around the table it was a little bit funny com in we felt like the kids that started school a week after everybody else we were sort of coming
In into the group but it’s it’s I must say everybody has been most welcoming P this is it your I think so love fish and I love butter not sure would have burn my just I mean b God
You know without B the world ends basically Praise Jesus y thank you for butter I think fish and leak I’m not going to say come on just say brown butter just say brown butter B bur was
It I um I I think that’s a like classic combo so I’m really looking forward to it and I think bra leaks are like the best way to have leaks it is very reliant on those on those individual
Ingredients so if each of these things can become a hero on the plate I’m down for it very excited yeah me too I love B Mandi if you giving me a piece of fish I’m expecting a little
Bit of crispy skin on it so I’m hoping that that’s got a nice crackle to it and that fish has to be just cooked the skin for me is like the crispy skin on the on the chcken but it be
Yes but then you would then you’d have to take the skin off I think and cook it separately yeah yeah easy I just don’t know that we’ve got enough gas here to make this skin crispy ideally what we would like is a beautiful soft leak we want the soft flesh
Of the fish with a lovely crispy skin so I think that what’s actually happening is that skin is actually curling up and it’s making the fish open up a bit see this is Nota oh dear this wasn’t how we planted we wanted that skin to be very crispy but
It’s gone soggy that skin looked nasty it’s looking to me like I think they’re going to those Skins are going to have to come off as a massive fan the most important thing for tonight is for me to impress Nigella I’ll be a bit devastated if we cannot provide her
With a really lovely piece of fish so we are making a tough decision to save this dish and so that skin has got to come off I’m I’m going to put these fishkins in the bin
Yep in the bin sadly we are struggling to get color on these Bary have I come at a bad time oh yeah a little small part of me died in there at that point how’s it all going we just haven’t
Got the heat in the pan that we needed you know when you’re trying to impress somebody and you really don’t want them to see something that’s not going so well that was kind of one of those
Moments did you have the more in few pans we had two pans going oh so raed them a bit rather than gave them color yeah we’re just trying to get some color on this fish and you’ve removed
The skin we have removed the skin sadly we it just wasn’t crisping up because it wasn’t hot enough I might leave you to it thank you no I’ll get out your way bye no Jella see you later so
We’ve sort of solved the skin conundrum but now basically what we’ve got is a whole lot of fish which is just sort of stewing in all of this liquid if we want color on this fish we’re at
Risk of overcooking it it’s not going to look as pretty as we thought but we can pull it together I felt like the pressure was starting to build up when we plating up our entree because I could
See there were a couple of key things that perhaps weren’t perfect and it kind of left me wondering had we done enough is this going to be okay this is the this is the BR I’m just
Putting a spoonful I’m trying to get a couple of those lemons Kate yep on each one so I was noticing as I was put the putting the Burnette on the fish that it wasn’t as brown as it was
In the pan Which really made me worry that we had actually hadn’t pushed it far enough Are we almost ready can you just check all of the plates like there’s a bit of a drip here there’s
A drip there I’m just hoping that the lemon and cap is in The Bu oette will get it across the line with the salty acidity this one is good and this one is good let’s go okay let’s go to this entree Entre is served thank you very welcome generous Wonder butter it’s good
So I was sitting next to Nigella when Kate put the entree down in front of it and of course it had to come down past my nose and the smell it was beautiful it looks so juicy oh my
God the colors on the plate were a little bit Bland for my liking I mean I wear the brightest colors in the world thank you so much yay when Kat m brought in this entree the first
Thing I thought was where’s the crispy skin I’m Fijian I make fish in my sleep sry for Sure so Noella is tasting our food for the first time and I think you know for me it was like time stood still a little bit I really couldn’t gauge what Nigella and Manu were thinking they both got very good poker
Faces thank you ladies thank you P thank you thank you oh wow this looks so [Music] soft [Music] I do wish the but was a bit more burnt bit light the burn waset was not a Burnette it was just melted
Butter so unfortunately it was a m for me do you think the fish is slightly overcooked my fish is slightly overcooked I’m yeah why don’t taste that flavor do but’s good but not a bit watery do have a let down unfortunately I felt the my fish was overcooked and underseasoned
Um with baramundi I think it requires a little bit more salt than a normal fish because it’s such a firm fleshed fish and um the burette wasn’t very noiset I think once you put a a
Piece of the Citrus a caper a piece of the leak and the fish in your mouth it was it was really nice I do think the fish was overcooked and I think a little bit more seasoning would have
Been nice unfortunately it just didn’t live up to the the dish that I had created in my mind Kat and Mary I eat Baron mday a lot when I come here because it’s not a fish that exists
Where I come from so it’s a real treat and I have to say mine was cooked really perfectly perfect great my leak was sweet as it should be I think you understood completely what you were
Trying to go for and it just needed I think a bit more acidity and a bit more salt to make what you wanted to do evident to us when we tasted it you don’t want to drown flavors up but you don’t to
Be too timid sure I thought the presentation of this dish was absolutely gorgeous it was simple but to the point uh the leak I just love the fish slightly overcooked yeah burn waset you’ve got to take it a little bit further and I know there’s there’s a not enough and too much yes
The burette is in between and that really makes the difference between melted butter and a sauce it’s another couple of minutes from there yeah yes okay thank you ladies okay thank you seasoning cake seasoning what it’s quite a daunting task cooking for someone that you
Respect like Nigella well actually I just absolutely stuffed it up like it’s just not the result I want so I’m going to season the hell out of these coils I know I cannot believe it was
The seasoning that it was our issue a little bit of a shame cuz we thought that was a bit of a hero dish anyway let’s just nail this next one yeah you know make sure that we don’t make
The same mistakes twice yeah exactly okay you got to get it together that’s not acceptable I just get those quailes for Maine we are cooking Brisbane Valley quail with fig and goats curd salad after the lack of seasoning and the lack of color in the fish I feel like there’s a lot
Of pressure to get this Quail right I’ve salted both those sides Kate of those those Quail the quail is going to be hard again it’s a very small bird uh you can easily overcook it and
Cooking 12 of them I just take my hat off if they suceed this it’s going to be amazing we want this Quail to be lovely Brown we want it to be still pink in in its breast but cooked
Through its thigh which is quite tricky thing to do doing two Quail at a time was not ideal sound are sizzling nicely and a want gets a lot of color we couldn’t cook them totally in a pan
Two at a time otherwise we’d still be there at midnight it’s a super hot oven I’m so like like this guy for example is different to this guy well I think yeah well what do you want to do about
That we absolutely cannot overcook this Quail we just have to keep rolling with the pches and a deck just getting a bit of micro greens out of my teeth beautiful you’re just saying that that means I’ve got bits coming out it go very nice with your
So finina has just had a gorgeous idea what is the last meal you would eat if it was your last meal on Earth let’s start with Peter oh it would have to be a selection of chocolate biscuits oh so awesome I love a kebab or like there’s this amazing Turkish dish cooked in
Tomato sauce with cubes of bread and then it’s got like Kebab meat over the top of it and oh so good I love a good roast chicken and then when the bottom of the pan is all
Like and you have to like scrape it and then you get some bread and then you like rub it in that drop it I’m so hungry Nella is there something that you love to eat when you’re
In Australia or anything that you like if you’re coming like I can’t wait to go on get some well I do love when I love the produce but I love it’s interesting for me to have fish I wouldn’t have
Otherwise yes I love limes um I love the wine I don’t drink a lot of wine at home you know in the general run of things but I do regard it as my sacred duty to drink a lot when I’m
Here Mary I’m going to actually get this tray out and I wonder if maybe they need to be rotated I think you’re right they need to be rotated when I opened up the oven to check the quail I could see that actually some of them were cooking a lot quicker than others this
One’s got a lot of give now that one needs more more what about this one maybe they could do they could have a little bit longer that’s not an ideal situation getting in all sorts of strife here we needed to obviously take action with the ones that were basically
Done so it became a bit of a high pressure situation do you want to put yeah yeah yeah yeah thanks let’s took a bit cor sh we’ve got a Brisbane Valley Quil with fig and goats curd
Salad sounds your oh sounds so good and I believe they said AR chokes as well Jerusalem which are my absolute favorite I love them um I won’t say what we call them in our family I think
You you’re probably not alone um what are they got teach me some words come on Far jokes yeah that’s start a bad word f ches it’s F chokes because it sounds so good when you say it f ches actually Alex now you come to mention it he’s he’s bringing out an after
Shave it’s F chugs by my name Alice what do you think of this m um I think it’s beautiful I’m very excited love figs I hope they’re fresh cuz qu is quite rich I know it’s just like a little chicken
But it’s a little richer than a chicken um so I think the fresh fig will cut beautifully through that and and I’m looking for a lot of dressing on my salad cuz I’ll love me some
Sauce yay you and Manu have something in common stop it a dish without sauce is you know no dish at all so I hope that this dish comes out and it is saly uh future restaurants take
No Alice likes theirselves qu is an interesting one um fiddly for me well fiddly to eat yes yes and and and I’m looking at looking at it as an Eater Not as a CK and um it’s a lot of effort
For not a lot of gain oh no that’s too much you forget about decorum and you just have to crunch your way through bones I mean I’d like to see butterflied myself I’ve seen you eating those
Lamb C and I don’t think you’re going to have any issues with the c but you know we we do try I mean my mother-in-law eats with her hands in Malaysia and food T so much better with your
Fingers oh I love Quail love and I love goats curd with figs especially or with pears or anything fruit so I’m really looking forward to it and I and I really want it to be great F do
You cook Quail do would you choose to eat Quail this is hard to do um this is very hard to do because there’s not a lot of meat on it the quail is is the only thing on the dish to be cooked and
I think it’s super risky because if the quail is not good as a hero piece it’s dead in the water that Quail needs to be those guys are coming out oh yes Pard on me I think both of us like to
Achieve and so I think now we’re here on this path well we better achieve we don’t do things in heart absolutely not I’m just going to start plating up these Jerusalem arch ches for our main they aren’t the most beautiful vegetable in the world but they’re there and they’re so yummy they’re nutty
And there’ll be a little bit of crunch in the dish I am a bit worried that this being quite a simple dish that it’ll just be yeah that was nice but I’ve eaten it before it’s really quite hard to
Blow people away with a very simple uncluttered dish but that’s what I want now are you happy for me to start cutting this Quail y you and I we really like a blushing Quail you know we want
That breast to have that slight bit of pink and that means they you know with that it’s actually really tender and juicy and that’s that would be ideal for us [Music] hope we haven’t overcooked these I think the quail some of the quail are going to be
Pink and some of them Kate might be a little overcooked they weren’t as Pink as we would have liked can hide a lot of sins under there I think we really want this to look like it’s come from a fun kind of dining restaurant and so
Presentation is extremely important after that entree we cannot have this main fail okay this is starting to look a bit okay sorry that one over in the corner has got no goats curd on it right our next step here is drizzle drizzle then for our vegr we have a smoky paprika dressing I
Want to see that that paprika that color and it looks a bit glossy what worries me most about the main is that we don’t get the balance right if we over overdo the paprika it’ll
Be just too much as you drizzle I’m going to put the figs on don’t go too OT getting this right is critical let’s do this hold on I’m just going to put this in because they’re going to take a little while this is looking good y serve let’s take these out to the
Judges I thought our main course looked lovely we presented it beautifully no course is served I’m a huge fan of Nigella and I really really want to impress her we were a little concerned that the quir might have been overdone but we’re done we have to Ser it to the judges
This is it we’re on show we’re aiming for good points we’ve got to pull it all out thank you it looked fantastic oh yeah mouth are watering I’m just like wow this this is bringing a whole
Another level yeah this is scary we need a special one oh Bo thank you it looks beautiful but the thing that is flashing at me is that there is one component on this plate that’s been cooked I’m desperate to know how we’ve gone with the quail I think some
Of them weren’t pink I am hoping that we’ve actually been able to improve our seasoning and all the other things that we didn’t do very well in the [Music] entree I love crunching a very thank you ladies thank you B P good it’s very good legs are really beautifully
Cooked I love this seasoning good seasoning so much flavor I could eat that on toast the main so much better than the entree like um I couldn’t really fult it like qu do actually elements all put together nice and I love the salad I actually really like mini chicken you
Cut into it it’s pink it’s beautiful you bite into it soft it seasoned beautifully I love a comeback story and Kate and Mary were serving it this was so good they nailed the cooking of the quail I thought it was pretty well seasoned and I really liked the sauce underneath the figs were
Beautiful the goat cheese was beautiful I thought it was really good really good uh-oh So when you say oh oh is that like is that a competition mhm is that what you mean by oh okay I just think it
Was put together really well very well I thought oh they’re really going to do well going to go far in this competition because as simple as it was it was executed very well falice you know what it’s like to cook under this kind of pressure and you gave us you know a fabulous
Main course I think they’ve done the same it’s was was beautiful the figs the combination with the cheese obviously the nuts pit of the qu were a little bit undercooked for me but that’s just me do you agree with your dad no why doesn’t that surprise
No surprises me but you can tell that that Quil had a bloody good life it had a happy happy laugh its death was not in vain I would have loved sauce cuz I love sauce you’re off his job again all I need to do is grow a beard and it’s
Mine you also need a French I we can do [Laughter] [Music] that so K and Mary for the main course you cooked us brisban Valley quail with figs and goat curd salad now there were a couple of things I’d have done differently I would have um maybe
Sliced the Fig slightly smaller so it was more integrated with everything and I think I don’t know that you need the almonds but I’m just really looking for something to say I thought the smoked paprika was wonderful I mean for me I’m I’m just see he hasn’t finished them all
Um yes the quail was really luscious but those Jus Mar chokes the smokiness was was wonderful with the Fig and with the goat curd but I think every element has to go you can say simple but you know it’s um it’s those small touches that show you understand about the ingredients and
About what cooking can do when to leave alone and when to ease them on their way thank you so thank you love you Nela yeah very buy to be cooking 12 CWS for all of us yeah we’re
Py I find kind of a simple dish really when you think about it all you had to worry about was the quals but yum I love it keep I loved it because of its Simplicity but this is a great main course
I think it’s maybe simple but it’s got different layers of flavors that makes the dish absolutely delicious the Quil is cooked to Perfection I know you had a few issues yeah you could have crisped
The skin a little bit more perhaps but to be able to cook the leg and the breast attached together but still cooked perfectly cuz usually the breast Crooks quicker than the leg and we know um what what brilliant brilliant um fig and got scared marriage made in heaven and that dressing I would
Have done a little bit more over the qu over the just to really push the show I know Manu wanted more dressing in an ideal situation I would have given him a little jug of it and you know what
There’s nothing wrong with him wanting a little more thank you ladies like I’m so elated I know that we’ve maybe turned a bit of a corner going great feedback I’m happy I I always surpr I know
I’m surprised too I was so frightened that qu was over there you go Happy Days fantastic nailed it after Kate and Mary’s main I I obviously expect them to get it a pretty high score which leaves
Me feeling you know a little threatened and I’m sure everyone at the table as well I think everyone is freaking out but I mean if you get the highest score you’re going straight to the
Semis yeah then one person that’s Meant To Be Me us sorry you put us but recovery okay perfect and they look great these are the Macadamia and Armond Tarts Kate that are going with saon pears I want
The pastry to be thin uh buttery and Flaky and I want to taste the saffron in a in a pear and I want the pear to be really soft just enough to hold but the spoon goes diving in softly I think
They look pretty good I think what we might do is we might put a little bit of that syrup on there so it just infuses into the tart and make sure that it’s not dry so N Jelly Bean obviously
You know a connoisseur of great desserts I must say you know there is a lot of pressure for this dessert to be perfect Kate look at that it’s got a lovely color it’s crisp I think you’ve done a
Great job on those P Alex Al oh wow you should remember me B Unforgettable remember we got the one for a dessert at our instant restaurant our dessert wasn’t cooked and we got scored a one it was raw unacceptable I thought a one was generous talking about desserts yes we’ve
Got a make with suff po pear how long do it going to take in the oven to do that Peter um you have to have a laugh about it now yeah it’s hilarious anyway bitter at
All so Janelle you’re quite a dessert person aren’t you you make a lot of desserts I am and I do love them and so how would you rate this as a both you know as a proposition
I think it’s quite nice I I don’t know if I would pair it together I don’t know if the tart needs the pair and if the pair needs the tart I am hoping that the tart shell is
Nice and thin I hope that it’s not you know too blonde either I hope it’s baked really nice and golden and crispy Steve the the T I’m really particular about that has to be crunchy but soft it can’t be dry yeah oh God yeah I don’t want to be eating sand exactly you
Choke the thing I learned about uh Peter and Alice’s experience is that it can all really Come Undone pretty quickly yeah for dessert we’re making Macadamia tart with saffron poached Peet so the pears are poached in a wine and saffron thyme syrup and what we’re really looking for is
That really beautiful bright yellow color I’m going to put the tiniest amount so we reduce the pear juice in here um and so now it’s this really beautiful syrup in those hours of prep we had already peeled our pears we’ poached them in that saffron wine syrup so all of the
Big elements were basically already done it’s going to be a pretty dish God it’s a party up there fance even a really beautiful couple I’m a little bit obsessed with them you’re like the princess and I’m the Frog and I I need to kiss our bloody love them they so beautiful but I’m
Not a PDA um whisper in my ear more power to them that they feel com comfortable enough to be able to express their affection in public the way they do yes oh that was cute so Stephen
What’s a food for you that’s like oh my gosh it’s like this in childhood I was forced to consume this and it just SC me for Life yeah ke oh post traumatic K disorder one of mine is
K cuz momy used to make it all the time but the other thing was I could never swallow pills when I was little so Mom and Dad would crush them up and mix them in this cheese this heinous cheese
That’s got bloody dried apricots in it and feed it to me it’s not a Vibe what made them choose the cheese probably actually liked it oh okay it might and it was something that you would eat so
We put the peeling the cheese because we knew it just go straight down we haven’t had a cheers oh cheers cheers I have a lot of respect for Peter and Alice obviously the father daughter Dynamic
Um go is such a sensitive subject yeah it’s just saying your Dynamic has got me really really um emotional like I could go back to the hotel room and I could cry my eyeballs out I haven’t seen
My family for five four five years um my dad isn’t well so it’s my mom I’m the youngest but my siblings are 15 years older than me we’re not on good terms either so it’s like seeing
The dynamic it’s not jealousy as much but the Envy of like man I wish have that so seeing you guys it makes her so happy but also upsets her because she wishes she had that relationship with you
Guys cuz I’m I used to be so close to my family and you know it’s it’s hot and um yeah we just hadn’t been talking and we used to be so close my sister lives 5 minutes away from me but we’re not
Talking to us no I’m so sorry I miss my family of course I always been around my parents so um going out of my comfort zone coming to Australia by myself it’s a brave thing to do but it’s not
It’s not always sunshines and rainbows they don’t like the yud of R video so that’s why they’re not on talking terms really yeah um but look I have to be strong for myself if I was if
I’m going to be strong for my future generation to come and um at least I have him you’re an incredibly Brave woman to do to stay true to you and do what you want to do and I hope that
One day he turns around and sees how wonderful you are because that’s a really hard thing to do you’re really Brave and amazing so proud of you I just I miss my he comes he comes aad hug a dead
Hug the peirs are probably a little bit um overcooked in a little bit soft pting up our dessert we um place the pears on top of the tart and we just looked at a few of them and
They’re a little bit flacid so we thought have we overcooked these peirs a little bit you’re feeling Comfort yeah I’m happy to drizzle bit more yeah I have full confidence that you’re going to make each of these plates look really beautiful I think our team is very strong because I think
We think Alik we’re both Straight Shooters it’s just about direct communication to which we I think we’re very good at it what are you thinking now that you’re looking at them yeah they’re a bit messy oh what they’re okay get out no I’m serious so this what is this Kate
You’re getting a bit bossy as as the night goes on well you know why because I’m really happy about how the main went and I just think make sure that visually everything’s looking similar and beautiful that syrup is it’s it’s quite sweet it’s very sweet and I think that we need something
To cut it Mary and I had tasted that sauce and we knew it was very very sweet but that’s why we put the creem fresh on it hopefully it won’t be too sweet now this is judges no pressure no
Pressure no pressure easy happy uh I think we just need to slow down a little bit because I think they’re looking a bit bit sloppy it’s been a really long slog um we’re both so exhausted and
We put everything into this I just hope that it was all worth it I have just put I think the best flour on N jellas I think dessert is ready I think dessert is ready I think they look
Really good yeah I think they look beautiful all right let’s okay let’s let’s serve the judges we really put our best foot forward we didn’t let the pressure get to us we’re aiming for the top spot on the leader board second place not really ideal and I’m really
Hoping that this dessert is going to seal the deal we’re all over it so we’re pretty confident that we are going to succeed now eant restaurant dessert is served where smug [Music] ass it is the last course of the night we have put everything that we have into
This instant restaurant tonight we’re aiming for the top spot on the leader board and I’m really hoping that this dessert is the perfect way to get us there very well presented magic this is beautiful it was stunning I I love a guat
So I’m like really excited I just like I’m hoping it’s good and if it’s good there’ll be competition you do like a good tart don’t you D when the judges were tasting the tart like I could kind of hear the sound of it I was hoping that the tart wasn’t too
Dry the sauce in the dessert is going to be very sweet so that’s why we um included the cream fresh so hopefully that will cut the sweetness of the the sauce and balance everything thank you very much ladies thank you very
Much the dessert was a one course where I was sitting there staring at Manu being like sa bonut ptin that’s all I want in my life just say it so I can eat this Thing it was great like the pastry was was perfect The Filling was lovely I love the Macadamia inside of it the pears were poached perfectly as well oh my God like it was this coming together of flavors
They had of course a beautiful sco crem fresh as well so it just cut through the sweetness of it that was really needed wasn’t it magic I think it’s a bloody Ripper I like how they’ve done that
Fran Jaan feeling it’s lovely and moist you get that crunchy nut on the bottom I don’t love poach pears but that’s a bloody beautiful peir and the time is unusual but delightful top of the tart is caramelized and the pears are poached beautifully my only criticism is that the syrup is too sweet
But it is delicious the tart is so beautiful the pastry is actually thin and crispy and it’s just what I wanted which is great it was such a warm and sunny dish so I really liked it we observed
That around the table everyone loved the part but we were like the opposite I know I like it but I don’t love it um the sauce is too sweet I feel like the macademia keeps getting stuck everywhere
Like my throat and my teeth like I’m annoyed the macadamia nuts were stuck in her teeth and that was annoying I was like well they’re just nuts Steven will lick them out later it’s fine [Music] so Kate and Mary wow I mean that was really beautiful I think the pastry was so short
Which is a wonderful thing I think the sauce could have been slightly less sweet that’s but I felt that you kind of knew that and the creme fresh was the perfect thing to offset that with
You know it really was like the center of a sort of of an Autumn Garden that rather Rich almost sort of melancholy feeling when you think suddenly The Season’s going so you’ve you’ve got the best of it and I loved that I I thought it was really you know a smile IND juicing
Dish thank you thanks very much thank you I’m so El I am I didn’t expect that I think P bear is one of the thing that people go get wrong so many [Music] times your PCH pair pairs are absolutely
Done textbook they soaked all the juices but well cooked and soft and fresh still and not too sweet um and just enough Touch of saffron to to make it gorgeous the T itself yeah the the pastry case is
Absolutely amazing you know so I mean I’m looking it it’s just so pepper thin you know and and still holding itself together but then you put in your mouth and it just crambles it’s gorgeous and the addition of cram fresh is amazing because it really cuts through the the whole sweetness of the
Dessert hearing Manu say that the pastry crumbled in his mouth was was very satisfying you should be very proud of that actually yeah yeah thank you very much ladies thank you thank you very much oh my God very sweet all done Kate all done and done well it was better than we ever
Had expected I mean we had an idea that they were going to be good but we had no idea they would that good no well worth it they all it was all well worth [Music] it with all three courses
Now served Kate and Mary will need to wait while each team scores their instant restaurant out of 10 to get to the top of the leaderboard they’ll need to beat Peter and Alys score of 54 so we
Had the baramundi with leak and burn was it sauce yes what did you think for entree well I thought abandi was a bit was a bit overcooked and the leak was not soft enough it wasn’t brazed enough
And the burn was that sauce was not burnt at all it didn’t have that nutty burnt butter flavor so it was a Miss for Maine we had the uh brisban Valley quail with f and goat cat salad I love
The salad I think it makes it lighter and the dish a bit more balanced but the go C though oh that that balances out really well that bit that saltiness you know I loved it I thought it
Was amaz that was the highlight of night hands down so dessert was a Macadamia tat with saffron poached pear I was living and the crem fresh was everything also this was a ripper this was beautiful beautiful pastry beautiful feeling the sauce was sweet but I wasn’t offended by
It and I liked the time I thought that that was interesting and different and it worked with Matt sick tonight scoring’s up to me the entree was okay with a few flaws but the main and dessert
They were they were really well executed I think that’s worth an eight Matt would agree he has no choice but he always does overall I’m thinking personally a seven out of 10 what about you yeah
So tonight for Kate and Mary we are going to scho the A seven perfect agreed perfect I think that we’re probably taking off a couple of points for overcooked fish but generally like flavors wise you know Andre was good apart from the apart from the salt issue I’m I I reckon seven
Seven seven it is seven oh ni I think because the dessert was so outstanding and eight is fair yeah perfect do you know what I think we’ve done everything we possibly could have yeah and I guess we just have to get those scores now the entree is going
To really be the lowest score and then even though they likeed the quail it wasn’t a really complicated dish so perhaps we are going to get marked down for that big moment thank you Kate and Mary we have consumed your collection of culinary Creations we’re ready to get to the
Scores the guest teams have given you a combined total score [Music] of 37 out of 50 thank you everybody you and now it’s our turn and we’ll be scoring each dish out of 10 get Mary for Ultra you served us fish with uh BR lick and B wette I’ve got to say you
Your knowledge of bringing few ingredients together uh is impeckable that brle shining on the plate was fabulous the fish TI over I suppose but the big issue was the burn waset the burn waset really need to be taking a little further to get this beautiful nutty flavor for
Me the baramundi was cooked perfectly and it just needed I think a bit more acidity and a bit more salt because it’s what makes all the flavors thing the scol I’m giving you forre is a seven lovely thank you I have awarded you seven thank you thank you there was a whole
Lot of basic elements like the like the seasoning that wasn’t right and I thought that was a very fair School Kate and Mary for a main course you gave us Brisbane Valley quail with fig and goats curd salad you really showed the sort of joyousness and the wonderfulness of
Your local produce and your pride in it I am rapturously happy with your main course so for me the beautiful fresh salad on the side with fresh figs kind of really brought the plate together uh that dressing with the addition of a small paprika was a strike of Genius I have given
You thank you the SC giving you for your M course is a nine oh thank you man thank you man come on fantastic ladies for we are your mad with saon poch pirs the poch pirs were fabulous soft but still holding together syrup perhaps a little too sweet
But frankly to be able to bring this beautiful T together was absolutely amazing you know it looked Exquisite I was just very transported somewhere to eat it and that’s the wonderful thing that food can do and so I’m giving you
Nine you Nell thank you this C I’m giving you for your dessert is a n thank you thank you maybe we’ve done it maybe we have actually got ourselves to the uh the fast track semi because you know two nines in a row you know that that actually was overwhelmingly
Wonderful so Kate and Mary that gives you a grand total score of 87 oh thanks guys thank you very much for everybody with their score of 87 Kate and Mary are in front of Peter and Alice and at the top of the leaderboard after our instant restaurant
I think the other contestants are going to be really double thinking what they’re doing for their instant restaurants I think I think we’re a threat ooh so next up we’ve got Steven frina Kate and Mary they did really well and they certainly set an expectation but
You know I’m not worried I think that we are going to beat them so um I’m pretty confident she’s a bit nervous about that see you very [Applause] soon really being on the top always feels good well done ladies thank you with uh K and Mary s restaurant menu they
Played it safe we have more skill but also you more burst of flavor like it’s going to be a lot of spice we’re both going to Showcase my Heritage yeah it’s going to be exciting [Music] exciting [Music]
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