Creme Brulee Like Never Before – My Kitchen Rules Australia – Cooking Show

My Kitchen Rules Australia – S12 E15

Watch as top chefs battle under pressure in a thrilling cook-off! Who will master the crispy pork belly, perfect a duck breast recipe, or dazzle with creme brulee? It’s culinary mastery at its peak, all for the grand prize!

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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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[Music] previously on mkr really beautiful absolutely amazing after two rounds of instant restaurants just bloody yum that’s spectacular cooking top teams Kate and Mary where smug and Sophie and Catherine we want to win this competition we’re fast tracked into the semifinals two last chance cook off if you don’t win you go home get the remaining team’s dreams alive oh this is it you don’t step up to the plate you’re going home I can’t believe it my whole life depends on a freaking sponge cake but after some spectacular cooking look at that Ral there’s a lot of flavor it was round one’s Janelle and monia and round two’s Matt and KT who landed the remaining semifinal spots so unexpected all we wanted to do is just do better than last time and we did that tonight the semifinal is here everyone is here to win it’s going to be tough It’s anyone’s game with cry Legends Manu fiell and Curtis Stone four teams did it so excited my heart is beating so fast three courses come on baby look on fire over here to see here two eliminations oh no Mar and one big twist that’s brutal brutal absolutely brutal come on let’s go with so much at stay it’s getting really real right now who will be come boom oh wow really really good I thought that was genius mkr’s 2022 Grand finalist what a competition I mean we’re eating seriously good food and move one last step closer to the $100,000 grand prize it’s time now to let you know who’s going through to the mkr Grand Final we’re back at kitchen HQ semifinal top four we are Like a Phoenix rising from the ashes and we’re coming out fighting everyone here is here to win it’s going to be really tough It’s anyone’s game we’ve sacrificed a whole lot and we’ve come this far we want to be in the Grand Final this is ours we’re here to put sudanes and Turkish cuisine on the map so we need to get to the Grand Final oh my God manu’s back cooking for Manu and Curtis is going to be such a big Tas the pressure’s on Mary and I haven’t cooked in kitchen HQ before let’s go today Katherine and I are going to fight with everything that we’ve got hello hey it’s just us and three other teams crazy this is like huge teams congratulation you’ve made it to the semi-final teams you are in Touching distance of the Grand Final your challenge tonight is to prepare a perfect three course menu an entree a main course and a dessert but not all of you will get the chance to cook all three courses following the entree one team will be eliminated that’s brutal bral absolutely brutal oh man now I am worried this is the entree that could like send us home the remaining three teams will then complete the menu at the end of the night the team with a low scoring three course meal will become the second team eliminated leaving our two grand finalist [Music] standing head to your stations because your time starts now good luck your TR is to be ready in 90 minutes you ready to roll y I think so for the semi-final entree we’re making balain bug fennel and miso butter risoto what excites us about is the challenge we set ourselves because you know it’s the dish of death many people have tried it before and failed so many people in every other series of My Kitchen Rules so hopefully it will impress the judges with the fact that we’re really putting it on the line K and I’m going to get the fish stock on as a base for the bug ratoo okay great for the entree the key thing first is to get fish stock on I can’t start even thinking about cooking the risotto till the fish Stock’s done oh excellent chopping Sophie the basis of a good risoto is a good stock good rice good stock so we’ve got beautiful white bone Snapper that’s going to make it sweet delicate and it’s flavored also with the fennel tops because the fenel goes into the actual ratoo the fish stock is really important for me that it’s sweet and gentle and not intensely fishy I think the word fishy never sounds good does it I mean no you know people like fish they don’t like fishiness Sophia and Katherine are doing bman bug Roto with Fel and mle butter putting all those different flavors aside just making a roto it’s tough It’s just one of the hardest dish to put together cuz it’s something that needs to be done so well and be served straight away amazing oh my God Kate let’s go let’s go let’s go let’s go for our entree we are making beef capacho with onion on and gonzala is plate of thinly sliced meat usually the eye fill it we’re using a sirling cuz we believe it has a little bit more flavor I personally love sirine I think it will have good flavor but maybe a bit bit more of a texture risk I suppose because it has a little bit more um chew to it see you later I think a capacho always looks beautiful on a plate but a capacho is very simple and we need to actually add some other elements um so I think we need to give it a Mary and Kate twist this is the gorgona sauce it’s going to go under the capao Mary and I love to travel and we go to restaurants and we love a beef capacho it for me is always a bit of a classic startup yeah my biggest concern I suppose is making sure that all of those flavors are balanced we’ Fast Track the semi-final so to me I felt like we’d got through it easily and we had to prove ourselves again we want to get to the Grand Final and we’re trying things that that we think are an elevated version of perhaps a classy Kate and Mary are doing a beef capacha with onions Endive and gonzala I mean look it sounds wonderful but I’m a little concerned about the onions want to get a bit of color on it onions on a capacho it’s quite unusual especially if you’re cooking them soft with the capacho the beef is supposed to be soft and melting in your mat so you want a bit of texture on the pl exactly the other thing that they’ve done is they’ve chosen a sirine now traditionally you go for more a fillet the reason is because of its tenderness and its mild flavor a lot of people when eating raw beef don’t want anything too beefy right but they’ve gone for something with a bit more flavor and a bit more texture so it’s going to be interesting to see how that comes out so Mary I’m getting some good color on these yeah with the twist someone is going to get eliminated after the entree Mary and I think we got a really good chance of getting into the Grand Final but after the twist I’m not really as confident as I should be perhaps every element has to be right so we have to have everything perfect I think it’s delicious I know the flavors work when we execute it perfectly but if we don’t execute it perfectly it’s just a simple average dish come on baby prawns incoming yeah all right cool for entree tonight we’ll be serving King prawns with bush Tua dooka and Riv Min yogurt I’m going to just get the dooker ready and coat the PRS duer is a middle the Eastern mix but we are making a delicious Australian dooker using native ingredients to marinate the prawn bush tomatoes and a seed mtle our entree is pretty simple but the flavors are delicious done perfectly it can definitely get us through until the next round I’m just going to blit some of these macadamian up to make the duer we want to give the judges a one way ticket to the Outback with these doer going to put some Bush tomatoes in there some WD seeds some pepperberry and some salt we’ve got basically every native ingredient in that doco you could think of I just really need to get that flavor done really well every single time we’ve cooked we’re like we’re going to punch them in the face with all these native flavors and they’ve come back with bring more bring more so this time we’re going to make sure that we’re just going to use as much as possible and just make sure they taste it I want them to have a taste and know exactly where they are and where I’m from we came here to put indigenous food and Native ingredients on the map we want to be in the Grand Final so that doer is really important how you doing over there Sophie feeling really calm having a really good time so mon I just went and got the lamb Min for you to do the filling for the entree for entree today we are serving man which is a beautiful delicate Turkish dumpling with a spiced lamb filling so I’m grating the onion make sure you put the spices in as well please mon will take care of the lamb mints filling for the entree and I’m going to be focusing on the dough for our entree so I’m just hoping that it’s going to be soft well rested before I start rolling it with the pasta machine it’s my workout for the day for sure the entree is a traditional Turkish dish so my mom actually makes MTA at home and it’s a full-on family affair so like you got to like ring up the aunties and stuff and be like oh let’s all go on Sunday we’re all going to do it today and you all got to sit there and do it all together it’s just me and mon today so I’m not sure if we’re going to get it done all Janelle the meat is marinated almost done just going to mix it up together leave it on for you we have to come strong with that entree we got to focus on that entree cuz we’re not going home you any help with that or you good I’m fine to be successful tonight they’ve got to keep their composure and be very very calm yeah which is not easy to do when you’re under pressure and you’re basically fighting for your life here but you know that’s what they have to do and hopefully they can Mary we haven’t sort of cooked under time pressure for a really long time and so it’s scary but at the same time it’s sometimes the rocket I need up my bottom Kate and Mary uh seem like the most capable competent people that I’ve ever encountered in my entire they seem absolutely bombproof you know happy with that anything could happen and Serene capable on top of everything actually that does make them quite terrifying um competition doesn’t it the girls the girls across here are are very chatty oh goodness that looks good sopie I always think when you’re very very chatty that maybe you’re missing something Sophie and Catherine there’s a competition between them and us we want to get into the Grand Final so we need to be better them I’m going to start the Roto ceron cooking a roto is probably the most challenging thing we could set ourselves for this on we wanted to push the boat out and we know that risoto is the dish in De I’ll put the rice in so it’s coated and ready to go perfect Roto it’s got to be plump creamy you know giving the is so precise yeah yeah if we can do this then we’ve nailed it the Grands are ours don’t look syy that’s I’m yep vermouth lovely I would love some vermouth now I should just calmly stir yeah calmly stir the resort calmly stir the resort if I was at home with a glass of wine yeah for the judges they always say they want the rice Al Dente so I’m thinking don’t do it too much don’t do it too much day cuz that’s what every crunchy it’s it’s but it still holds its shape hasn’t suck no suck all right I am worried that we’re going to be ready too early with batoo okay turn it off if you turn it take it off if you worried that’s what they do in restaurants it’s fine Roto it’s not something you can speed up and it’s not something you can slow down easily either because if you take it off the heat that Rice keeps absorbing the moisture you leave the Roto resting for 2 minutes too long and then it’s kind of game over as well yeah this will benefit from 2 minutes to sit this bug RTO is s amazing they get it right tick you get it wrong see you later yeah 30 minutes left where did that timeo oh man look at you you’re a Ferrari aren’t you yeah you it I really am semi-final onent TR this is the most important meal of the day tonight promises to go right down to the wire four teams with plenty to approve and a lot at stake you know an elimination just after the entree must be so stressful for them right now you know what they have to deliver all their packing and going it’s that simple get done for Entre we are serving man which is a Turkish dumpling with a spiced lamb filling a garlic yogurt sauce and a sujuk burnt butter sauce so the suduk that take the skin off suduk is a Turkish sausage it gives off a beautiful smoky sweet spicy flavor that’s also going to go into our burnt butter sauce kind of mince it for me okay mince it all right sweet we really need to make sure that that sauce has enough time to burn and it also needs to have the flavor of the suduk and all those spices that we really want all right I’m going to start working on the dough I need to make sure that for our entree I roll that dough extremely thin usually I would probably do this with my n my mom cuz if you know it’s too thick the fillings not going to cook properly and it’s going to be too chewy when you eat it no one wants to have a chewy dumpling I want to put the M for you Janelle and monz are making a Monte now it’s a Turkish dumpling it has a lot of spice a lot of flavor degree of difficulties is up there though the feeling inside needs to be full of flavor like a bang you know like but I think the the most important is make sure that the inside the stuffing is well seasoned yeah so this is exactly how my n would make it I’m quite happy with it I really want to make this entree and mon special for my mom I want to make sure that I get all those beautiful flavors just how she does I want to make her proud today yeah so if we don’t get these sealed they open up they’re not you know the little dumplings that we want to put up we’re not going to make it to the next round and we’re going to be kicked out right now they have to deliver on that entree because they get no Second Chances with that sure but they can’t forget they’ve got a m c and a deserve to also prep I’ll get the pork ready for the main course for our main course we are cooking crispy pork belly with pnip puree and roast pears it’s taking a bit more Welly than I’ve got see if you can but just watch fingers the pork should be nice and succul and the crackling really needs to be crispy thank you very much Sophie and I love cooking pork we love cooking pork belly I mean favorite absolutely I’m going to get this a nice bit of flavor nice bit of salt slow cooked tender melting pork with crackling on top it’s everyone’s favorite that’s going in a bath so that the cork will cook in its own fat what could be better all right he how you going yeah good good good to go with the pors doesn’t take long for entree tonight we’ll be serving King prawns with bush Tua Dua and River Min yogurt someone’s going home after entree hopefully it’s not us our entree is pretty simple the prawns need a couple of minutes on each side on a nice hot fry pan the prawns are definitely the most important element at the moment cuz it could be overdone the prawns need to be just undercooked because they’ll continue to cook on the plate that was definitely not long enough at all all right I’ve got to literally constantly flip just so it Cooks evenly they need to be really buttery and just kind of melt in your mouth and you’ve got to get all those I is in there as well oh that’s still not out no all right we got 13 minutes all right time is ticking away and it’s getting really real right now just a little bit longer I’m just trying to make sure we don’t overcook them why do they still feel like they’re not done in the Middle look I’m bricking it at the moment because there is no prawns and got minutes to go oh this is stressful the thing about Australian native ingredients are they’re just packed full of flavor I’m just making the yogurt of the moment but I want more River me more of the river me I think it’s just going to add a bit of you know freshness to the dish balance out those flavors I love that they’re cooking with Australian native ingredients I just pray for them that they get it right because this is a fine line between perfectly cooked prawns overcooked prawns it’s all about the prawns at the end of the day if they cooked well then it’s have the B more mhm 10 minutes to go Mary 10 minutes to go let’s stop pling the flavor combination in this dish is very important cuz it’s a simple dish we need to have these fa this is what is giving it a bit more complexity half a CM half a CM for the beef capacho I need to cut it into very thin slices I’m going to actually just pop some grease proof paper over and uh the idea is to get it really really tender tend and really really thin if we don’t get them thin enough it will be really chewy when you eat it I’m just going to put those walnuts in yeah a good idea thanks Walnut gonzala Sirin of beef they’re three very rich strong flavor so they got to be careful to keep that in Balance definitely more lemon for me it could work it’s just need to really balance together yum I feel like it’s an all or nothing dish it’s either going to really wow us or really let us down and that could be the difference between staying in the competition and going home okay now the bug meat goes in overcooked Seafood is you know one of life’s great disappointments so putting the bug meat in raw into just the warm rice and putting the lid on should cook the bug meat perfectly okay Tam you got 5 minutes left come on team come on this particular rice variety does hold its shape more so in my mind that last rest with the last Ladle full of stock would give it just enough without taking it over the edge no one wants to eat chalky rice but you also don’t want to eat a basically a sort of stodgy mess it was and that’s the hardest thing to get right with come on let’s go come on let’s go start bling y do you reckon that’s the right amount for an entree yes I do coming to the last few minutes of the entree I’ve literally got tunnel vision I can feel the sort of walls closing in around me and all I can see are these plates of ratoo in front of me and thinking yeah have we done enough have we done enough let’s do three per pipe Reon I’m just getting the wargle greens ready for the entree they actually have a really nice Peery flavor a bit like a mix between spinach and Rocket we got some big teams some big behemoths to go up against we’ve got some beasts to slay it’s got to be perfect that yogur it’s ready all right you ready don’t forget the war greens yep that’s going on last Panic stations oh got 2 minutes left come on come on guys that’s a nice cake I think look I think looks pretty I think it looks pretty I think it’s going to taste good it’s a simple dish so to get to the Grand Final we need these fies to melt Tims you ready you’ve got 1 minute left let’s go 60 seconds so I’m just going to put the yogurt on the plate first first we’re throwing out some really really strong flavors we’re going to make sure that we just give it everything we have we’re almost there plating is important you eat with your eyes first I’m just adding the burnt butter sujuk sauce one team has to go home after this entree and I just really don’t want that to be us really hope that the judges say you nailed it and it’s delicious it’s something that is really special to me and my family and I just hope that it’s good enough for the judges today Jam you got 30 second come on guys let’s go make sure it’s seasoned properly oh did we season it properly have we got the oil on top yeah or some that it’s some of the Mis have sort of come out and I hope that there’s enough still in it I hope it’s okay I’m slightly concerned it’s a bit weepy I wish it was all staying inside it you know I’m not quite sure why that is it should be perfect cuz otherwise we are post 10 7 6 5 4 3 2 1 that’s it up back from let’s [Music] go y I actually don’t know how I feel right now let’s just bloodly hope to my ancestors that those prawns are done I think the flavors are there it’s all down to the judges survival in this competition depends on this dish I hope you’ve done enough please take a break while we taste your dishes good luck guys someone’s going home after entree all I can think of is have we done enough our semi-finalists have all completed their Entre and it all comes down to this three of them get to keep cooking and one of them unfortunately will be going home let’s see how good they are should we get testing let’s do it this is general and mon Monty at this moment all that’s going through my mind is have we done enough we just don’t know how good the other team’s dishes are that is a good looking dish very pretty I’m really looking forward to trying this h oh wow that is good boom I’ve got flavors I’ve got textures I’m in Turkey yeah it feels very authentic the pastry is absolutely delicious the sujuk sausage there been caramelized like a crispy bacon on top and the acidity of the yogurt you see this is a complete dish this is a difficult good dish to get right you know there’s a lot of technique in here and when you taste it there’s just this dance of flavors over your palette I mean it is really lovely and texture too it’s crunchy it’s soft it’s juicy it’s succulent it’s really really good these guys are on fire right now so my [Music] thought ready for the next dish mhm let’s go so this is Matt and K’s King pron with bush takaka and and rhythm in yogurt I’m a little worried about the entree prawns they need to be perfectly cooked thank you thank you it’s a very simple looking [Music] dish oh that’s try a perfectly cooked corn is crucial for us getting through to the next stage because if they’re too tough for going home the prawns are cooked amazingly it’s so easy to overcook a pra but you look at you look at those FRS and it’s nice opaque it just slightly just slightly undercook which makes it so juicy and beautiful I could have cooked the P better mhm the dacka is banging like it’s an explosion of flavor in some ways seen some of those uniquely Australian ingredients come through I think it’s really cool I taste the lemon Myrtle I taste the Macadamia it also gives it a little crunch which is really Pleasant I just you know the greens are are there just floating on top I would have saute those greens with a bit of garlic and made a little bed of that underneath the PRS to make a a proper finished dish you know I feel like it’s just couple of PRS and a little bit of yogurt it’s the semifinals we’re looking for something wow as well is it a bit underwhelming it is you know like the flavors are there but they’re not really showing me a lot of technique and they’re not really showing me that they’re bringing everything they’ve got to this competition should we try the next dish sure this is Kate and Mary’s beef capaco with onions gonzala and indai we do feel that we could be in trouble with this entree every element has to be perfect so if it’s not right we’re probably going home thank you I’m a bit worried about the richness of that oil with the richness of the Gorgon o and then the richness of the beef let’s give it a go let’s try it not the prettiest cap I’ve ever [Music] seen Goa is a really strong cheese that could have taken over but they’ve done a cream out of it which is great and you were worried about the onion being soft but it brings a nice flavor of sweetness and I think they put red one in it which bring the acidity that’s right the curly on De brings bitterness and that’s welcoming and then also the um the acidity the red one wine um and onion that’s been sauteed down it really does balance it nicely I wish they had used filler you know you want it to be a light meat I don’t want it to be the beefiest cut of beef when I’m eating it raw but it’s got a lovely play of Sweet Bitter acid and [Music] richness let’s try our final dish so this is sopan Katherine Balman bag with Fel m Roto mhm I’m hoping gets hope that the rice cook is good and that we’re safe fingers crossed we’ve done enough to not be the team that gets sent home now let’s try it B up a team rping chunks of the Bellman bar [Music] yes [Music] I think Flav wise there’s a lot there you know you’ve got a good seafood flavor there which obviously they made their own stock which is a good start to make the RoR the negative part of it is the rice is a little under a little chalky not creamy like a risoto supposed to be this is not a risotto a risoto has to be creamy and wonderful and this unfortunately just is not 100% I agree with you it’s a a beautiful dish flavor wise but technically there’s some faults with a place in the Grand Final on the line they’ve really brought their best I think this is going to be a resin decision mhm if we don’t have an amazing amazing entree we could be that team that’s stopping right here and going home teams thank you for your Entre the standard was exceptional we expected nothing less in a semi-final unfortunately for one team that entree will be the last dish you cook on mkr we know the flavors are in our entree hopefully that’s enough to get us through in a moment one of you will be eliminated Janelle and mon these dish was not only looking beautiful but tasting amazing and the textures were like out of this world the flavors were wonderful the little dumplings were just delicious there was spice there was acidity it really had everything thank you oh my God to hear those words come from the judges that was like life goal tick Kate and Mary a car ature of beef is a simple dish but done terby is the worst dish you can eat and news was well balanced in textures and flavors and well seasoned thanks thank you I’m so relieved they like the flavor combination Sophie Katherine the risotto wasn’t executed perfectly it didn’t have the creaminess that we wanted to see it didn’t it didn’t come together as a risoto the rice wasn’t coming together it was a bit chalky they Ed the word chalky comes up and I am devastated it is absolutely the worst thing you could say about arizo but we I kept on going going but damn it’s tast so good you know like flavor-wise I had to take my hat off are we going to make the Grand Final are we going the door Matt and Katie your prawns were cooked to Perfection like I couldn’t have done it better myself SP but those beautiful greens I would have want to see a lot more maybe sorted in a bit of garlic made a bed of this instead of couple of little sprig of it on top of it I think you could have brought a little bit more to that dish I love the flavors in that Ducker I just wanted a little bit more of it it was just a little bit simple there’s four dishes on the line right now to go through the next spot we know our dish is not so technical compared to the rest of them but you know we’re not going to give up just yet now it’s time for the verdict there was one dish that was an absolute Stand Out pack with flavor and demonstrated real technique the first team through is Janelle and [Music] [Applause] Mona Janelle and mon it was a perfect dish VI thank you so much thank you you took a real risk with this dish there was a lot of work that had to go into that 90 minutes and wow what a Triumph cook like that you might win the Grand Final thank you so relieved we’re not going home yet not yet not yet the next team to continue cooking tonight is Kate and Mary [Applause] guys this was a huge risk you took I mean it was a very simple dish but you executed it really really well thank you I think it’s really your sign of doing Simple food done well so congratulations oh thank you you okay Mar you look surprised I think I’m just relieved yeah I don’t cries so she is relieved that was when I felt sweet relieved cuz I just didn’t want to go home after entree Sophia and Katherine and Matt and KT it’s between the two of you and this one came down to the wire the team going through and cooking again [Music] is one dish had better flavor one dish had more successful technique this is a home cooking competition and flavor wins the team going through and cooking a game is Sophie and Catherine well done we’re pleased that we made it through but we’re obviously you know number three top of the pack Sophie Catherine flavor and the volume of work really made the difference Matt KT you should be proud of yourself you should hold your head up really high you’re both wonderful cooks and the fact that you’re using incredible ingredients that come from this country I’m really proud of you and you should be proud of yourself as well thank you we’re up against incredible Cooks like we’re just so proud we’re here we just normally cook for each other hung over and to be here top four is just incredible so we’re really happy Matt and KY we have loved the food you have cooked and most importantly we love what it represents a and good luck we came here to put indigenous food and Native ingredients on the map and we’ve done that and we’re so proud teams you have 1 hour to serve your Mains and your time starts now oh my God I cannot believe that we made it did so excited all right but cck on with the main you can start with the es Sal for me we’re going to be making lamb backstrap with casser and Esme salad Stir It stir Stir It stir stir stir stir stir stir stir stir into the bulard C is salad with bu good which is like a wheat it’s kind of like a couscous salad but a little bit better it’s essentially just like a little accompaniment we usually have this like as MZ MZ is kind of like having little portions of lots of different dishes we’re just adding the garlic into the smoked eggplant yogurt they’re all very big flavors it’s definitely not spicy enough esir salad is a spicy salsa and we’re using a lot of ingredients babe I’m going to have to get it really fine yeah for the Sal so it can be smooth we’ve got the smoked red pepper a smoked green pepper tomatoes green onion white onion parsley mint chilies capsicum paste pomegranate molasses sumac Aleppo pepper flakes salt pepper and olive oil and lemon juice that’s a lot of chopping you know we in this together chop that chili I hope that this is going to be a really nice Tangy little bit sweet little bit sour definitely going to be a bit hot that’s the one thing though I am a little bit worried that these flavors won’t work together I hope that Curtis and manure are going to like our flavors let’s go guys pork is looking good Sophie great for our main course Sophie and I are cooking crispy pork belly with pnip puree and roast pears the devil’s in the detail the pears to the pork I’m going to roll them in some pork fat the pears they’re going to roast with the pork getting a beautiful caramelized roast golden fruit with the gorgeous sweee soft melting pork meat delicious I’m feeling thrown after the first course having had a a you know a tough critique on the risoto and being in the botom too I’ve definitely lost my confidence I’m now overthinking it all I’m worried about everything I’m just going to get started on the sauce because you know who we’re serving this to I know the sauce Meister 60 Minutes is the sort of time you take to make dinner for your family and get it on the table while the news is on it’s not what you do to try to get into the grand finals of MK what I’m nervous about with the sauce for the pork is um the pear Brandy it’s a little bit sweet so I’m just going to De glaze it a little bit I’m poured the French pear Brandy as long as it boils off of and doesn’t have the raw alcohol taste that’s yummy I think a lot does come down to the sauce we’re working through the sauce uh which is a complex thing to get right I’m going to put a splash of fish sauce in this just for a little bit of extra savoriness the sauce is then the thing that should put it all together I’m going to put star in E to give it a little bit more ancy flavor little bit sweet Savory deeply Savory from two sets of Bones chicken bones they’re the pork bones so hopefully it will impress the judges that needs salt Sophie and Catherine their menu sounds fabulous to me and if they can pull it off and get that crispy skin pork belly with the Pips and that SLO that they’re talking about the beautiful sauce I mean that could just be a knockout dish okay so I’m just going to Siff the strawberry svet I’m setting up the ice cream machine yep for dessert we’re going to be making basil panacotta with strawberry svet I’m just going to measure out the ingredients for the panacotta if you want to do desserts well you got to want to make sure you start early a panacotta is a cooked cream so it has to still have that really beautiful creamy element to it and it has to be just set and still jiggle on the plate I’m just going to wilt the Basel a little bit just to get extra flavor out of it I am so excited about dessert but we’re cutting it very fine today I’m a dessert Queen Excuse excuse sorry if this panacota doesn’t have enough time in the fridge it’s not going to set in time for dessert and it’s going to be a sloppy mess on the plate okay you’ve got 30 minutes left you’re halfway through let’s hustle guys I’m going to make a stock for the red wine sauce for our main which hopefully will be achievable for main course we’re making a duck breast with caramelized redico and a potato damire so in the stock I’m going to put all of our classic veggies the best thing about ourain is the sauce now I think is to the sauce and and how it goes for the duck this is liquid gold in pot we have a whole lot of um you know vegetables and then we put Port red wine vinegar and red wine lots of brown vegetables to get that depth of flavor in them this sauce is a fabulous sauce brown brown brown with the crispy dark it’s just it’s a legendary sauce I have never tasted a sauce that has that flavor and so now I’m going to say good night and ask this little stuck to have a lovely little sleep we’re under pressure we’re also under time pressure let’s put on the pressure cooker and let’s use a pressure cooker you need more pressure yeah they’re beautiful looking duck breast cake they’re not bad hey the thing that concerns me most about the main is getting the duck breast perfect I’m just giving these duck breasts a really good season you know cooking duck breast there’s a couple of different things that need to happen for it to be considered to be perfect the skin should be really crispy and in the center of it should be very pink and I think that if we don’t achieve that and we don’t have that amazing Source it’s going to be an absolute dud oh no Mary the chicken stock for our sauce it’s burned it looks very unattracted it’s wrecked we cannot fix that when I came back to that pressure C it was like an atomic bomb had gone off what a disaster we had to get some sort of stop on what we’re going to do is we’re going to do the stock again it won’t be on for as long making sing mistakes means you have to repeat things means that you’re using more time and and you’re not using your time efficiently so what I’m trying to do here is just get some color on this and in this competition every minute counts look at this caramelization look we need this sauce it ties everything together yes it’s just got an now reduce reduce reduce if we don’t reduce the sauce it means that it’s going to be thin not have any flavor come on little baby come on if we don’t have that amazing sauce it’s going to be an absolute dud 20 minutes to go let’s go guys so I’m putting the meat now on the fire it’s very important babe this lamp strap has to be perfectly cooked for me we’re going to be making lamb backstrap with casser and Esme salad how does Manu want the meat to be oh he wants a very pink he wants he wants it alive definitely I think Manu has a high expectation after the lamp we gave him on our instant restaurant so Jan and Mony their entry was absolutely amazing I just hope they’re going to deliver something as amazing from main course lamb back St you’ve got to cook it perfectly lamb because if you undercook it it’s chewy if you overcook it it’s dry the B so I’m keeping an eye on the meat and doing the bread as well the garnish for our main we are making duck breast with caramelized redico and potato dooa we’re getting some good color on that skin cooking the dark in the Forefront of my mind is it it needs to be perfect I don’t want to um overdo these I think I’m going to take them off the way that I kind of usually check if something’s cooked is you sort of have a little bit of a feel of how much give is in the in the meat oh no I think they’re a bit raw because it’s a duck breast and you want it to be quite rare you want there to be a lot of give but you don’t want it to be undercooked just take them in the oven for like 2 minutes and check them again if I put it back in the oven then it’s going to heat up again so I’m risking it being tough grab a little tray and pop it intake 1 minute 1 minute we’re up to plating almost we know our duck man if it is a bit not quite right it turns into a really average dish and that might mean we’re not going to the Grand Final Sophie the pass puree is looking nice creamy great the main course we are cooking crispy pork belly with past puree and roast pears going for it so hot hot hot I’m hoping it will all come together in the time that we’ve got there are lots and lots of things we absolutely have to nail to get into the grandir Sophie pork out to rest is that are you okay if it’s crackled fully can you imagine if they bite into a Ley a leathery bit cracking snap we want the inside to be all melty and the top to be all crunchy I don’t think I could live it down honestly the pork has actually got I think Ro I’m looking at the POR you know the hero of the main course and the outsides of it all look quite Brown and I’m worried that that beautiful you know soft texture that we were looking for it’s actually going to be dry I’ve probably cooked better pork belly in my life if that’s a disaster on top of it show Keepers AO never live it down I’m just watching the time cuz I want to make sure we’ve got enough time for plating I want to try this one out yeah that’s a big rare when I see that lamb and it’s completely raw all I’m thinking is we’re running out of time I’m going I’m going to get wait wait wait okay take it off take it off just leave it I really hope that we can save this lamb leave it to rest if we don’t get that meat cooked perfectly we’re just going to let the Grand Final slip through our fingers teams 10 minutes to go come on you got to startop plating we have to Plate up and I hope the duck is perfectly done my gut feeling is that maybe the duck is slightly under but I hope by the time they’re rested it’ll actually be perfectly cooked is it perfect or is it going to be you know a bit under 5 minutes left don’t forget the sauce did some por go yeah as the clock’s ticking down in the final minutes of the main course I think all coherent thought has left us oh and this is a good time to get the shakes what watch something’s on fire over here to see here oh my God oh my God i’ like to say we would normally never do that we’ve done we’ve done it a few times in fact let’s go guys so want to cut them this one cut it then make sure it’s like nice big like nice pieces I am really worried about our lamb backstrap how’s that okay we’re going to have to do four slices then okay Manu and Curtis have such high expectations for this lamb if that Lamb’s not perfect it’s going to let the whole dish down y that’s the right color pink in the middle that’s how man likes his meat so the lamb look right and I’m hoping that tast is right as well there’s one minutes left on his man come on people I’m just going to quickly do a little bit of flaky salt over the meat a little bit on the duck a little bit on the duck oh she’s bought it back from the brink 20 seconds let’s put some more golden ones look that one’s not as golden let’s replace it with golden h 10 9 8 7 6 5 4 3 2 1 that’s it stop [Music] cooking it’s not perfect but it is what it is and we’ve got it on a plate I think we’ve stuffed the done I feel like we didn’t do as well as we could have well done teams excellent cooking please take a break while we taste your Ms God I was feeling more confident when I Entre my confidence is whipped out well behind us is time to get the m in front of us oh let’s do it I’m hungry this is J and mon lamb backstrap with CIA and Es salad I am really worried about our main dish today we put some really bold flavors on the plate so I’m not sure if Curtis and Manu are going to like our man fantastic they have all the right things the height the color the texture but now it has to taste [Music] good the Lamb’s cooked perfect wow eggplant isn’t that lovely that smokey eggplant F not many people can cook eggplant well but the Turkish do get it just right indeed I love that the salad is served on the side cuz then you can moderate just how much heat they’ve got it all in one place and it’s big and bold every element is big but it all works because it stands up to each other it’s it’s like a party in your mouth this was amazing let’s try the E dish ha snap this is Kon Mary’s duck breast with caramelized Rico and dolphino oh nice and dark and syrupy the duck is really turned out crispy skin potato could get a little bit more salt a little bit more garlic but the sauce saves it yes the sauce has so much flavor the sauce is absolutely delicious you know they’ve created a really nice balance the bitterness of the redico the sweetness of that sauce the richness of the duck and the potato it’s a good plate of food it is but is it enough to win the mpot in the Grand Final let’s try our final dish this is Sophie and Catherine’s crispy pork Bley with paret puree and roast Pez crispy skin nice and crisp look at that literally falls apart yum oh yeah quite texture between the both I can’t hear what you’re saying what that is good succulent pork ridiculously crispy skin try the pork with a pear it got Spar red together mhm you have the sweetness from the SLO the earthiness of the par liip that beautiful um delicious flavor of the pear that’s being roasted the sauce oh I’m not sure about that sauce it has a bit of a strange taste I saw her using pelure pure and I think they’ve either not Flom it properly and burnt it off or maybe it’s they’ve used too much this is almost a wonderful dish yeah well we’ve got three amazing man cost really what a competition I mean we’re eating seriously good food that’s right and I think the dessert is going to make the difference but there’s nothing in it that’s what’s so exciting as we go into the dessert course anything could happen it could SHP on its head yeah you never know tees back to the kitchen come on is dessert times all right on let’s get this done honey going into that dessert course not knowing what the judges thought about everybody’s L actually it made me feel a little anxious your dessert must be pled in 45 minutes this is still anybody’s to win it is all to play for your time starts now so mon I’m just going to get onto the mering shards um now for the dessert for dessert we’re making a basil panacotta with strawberry sbet doing good you reckon going good with time so far yep but we got to get a bit of a hustle on J mon perfect contre mhm perfect Moon CR I want the traffic do you I do the panac cotum and our strawberry saw Bas in the fridge now we got to focus on the rest of the elements for the dessert okay so I’m finally going to be getting the mering into the oven kind of like a little crispy sweet biscuit on the side the merine shards are going to act as a little bit of sweetness and crunch to our dessert I’m just hoping that the strawberries the lemon juice and the shards give me that perfect balance between sweet and sour I’m just going to get this mering really nice and thin on the baking tray desserts are my thing and I really want to make sure this dessert is perfect because we want to win and get to the Grand Final okay so I’m putting it in a low oven cuz I don’t want the mering to burn Sophie we blind bake the pastry shell for dessert we’re having Quint and sour cream tart with black pepper ice cream the Quin looks gorgeous honestly it’s ruby red I know and it’s not over reduced if you mix up the uh filling I’ll do this okay I’m in a mad Panic this dessert is not going to cook in time oh that’s new that’s usually me that’s usually my be one making a single tart is a bit of a risk because it’s crucial that after the cook it has time to rest as well because it needs to settle back down before it can be cut um neatly to slices y so that’s that’s going to be almost like a baked custard around it we’ve only got 45 minutes for the dessert course this tart takes 30 minutes to cook so we absolutely have to get it into the oven immediately should we set the timer as well just as a f braces okay we had to pre-make the ice cream I can really taste black pepp up that’s come through really nicely cuz it’s yummy it’s delicious and the texture is actually great okay you just get you just you start measuring for dessert we are making a tahini creme brulee with a s TW I just want to get this in the oven so we get a good texture to the brulee the dessert we are attempting today is maybe a step up on the classic CR Brule now I’m just adding this tahini crem Brule is one of my favorite desserts I think it’s just really simple and delicious and Kate came up with you know why can’t we put some something different in it I like a crem Brule but I don’t love a creme brulee and I always find them a bit too sweet and so for me the tahini s of trying to balance that sweetness it’s trying to give it a bit more of a Savory feel you just put a little bit at a time and then it’ll actually come together quite easily tahini is a beautiful nutty paste which is gorgeous but I’m worried that the the paste itself is going to change the texture of the smooth soft silky creme rulee that you expect the flavor of tahini in a Creme Brule it wouldn’t be my first choice now I might be proved wrong I hope I am so I’m putting these in a 130° oven go Mary so the temperature need to go up it really does we have Quint and sour cream tart in the oven but I’m looking in there and I can see that this tart just it’s just sitting there it’s not cooking the edges aren’t starting to puff up at all not one single B no you’re right I’m filled with anxiety I’m feeling tense I’m already tick tick tick looking at the clock this is going wrong so I’m like we’re cranking it up now because we’re not going to have we can’t serve raw tart overcooked tart is better than raw tart we’ve got to crank this thing up don’t put it up too much though Catherine really I’m putting up to 22 no no no no no no no no no 210 210 210 I want to turn the temperature I want to turn the temperature I’m scared that if she does we’re going to end up with scrambled eggs you know honestly 25 215 it’s got it won’t cook otherwise it won’t cook okay Sophie and Catherine the t is still in the oven talk about danger and let’s be honest this is a difference between them going to the Grand Final or not that’s right I am terrified about the timing of the cook we’ve worked our butts off but if we stuff up a tart we don’t get to the Grand Final and it’s our journey is [Music] over so we’re pretty happy with where we’re at we’re happy we’re happy happy we’re very happy we’ve made all of these elements for our dessert and our panacotta is in the fridge in order for it to set I’m just going to check one of the panac cotas get I as soon as I hold up one of those ramkin I can feel it’s too soft it’s just I maybe put too much mixture in here and it just didn’t have enough time to set I’m so worried about this panacotta if this panacotta is not set correctly this could send us home Jes you got 10 minutes left maybe I’ll just like Chuck it in the freezer for a second just for a second we’ve only got a few minutes left on the clock I don’t know if that’s going to work we’re not going to know until we actually flip that panacotta out isn’t that’s risky that’s very risky yeah okay so do you think I should get it out now it’s not wobbly yeah I’m scared we’re going to overcook the tart and we’re going to end up with scrambled eggs everything is riding on this dessert and it’s really crucial that the slices of tart look beautiful to get into the grand finals I like that it’s got a bit of wobble I think it hasn’t had enough time to settle so we’re not getting a clean cut it’s collapsing a bit push that in or take it off Catherine sort of scooping some of its innards back in jams you got three minutes to go come on let’s go I’m just going to put some sesame oil in here which is very very strong you’ve got to be very very careful so we’re just going to pop a couple of drops yeah good one that’s actually a great idea the sesame seed oil is important because it sort of is supposed to kind of bring the dish together a little bit so we’ve got the Sesame T and then the tahini and the CR L come on M plating up started yeah get PES out we have to Plate up and I’m like doing a little checklist yep brulee tick looks good tll looks good I’m loving my shards oh that’s a beautiful piece oo these shards look so pretty yes Mary just want everyone to acknowledge how good that’s going to be now it I was sitting back and I was like the sesame oil I think you might have be the [Music] Sesame just the tiniest amount three drops this we’ve come this far and we want to be in the Grand Final okay Monty put the plates out I really want to make sure this dessert is perfect I’m really anxious and I just am praying that this is set perfectly I don’t know if it’s had enough time in the fridge it’s not supposed to be like a really jelly jelly set so if it’s got wobble to it I’ll be happy everything is riding on this dessert [Music] my heart absolutely sank when that pentaco wasn’t set I just feel like our whole dream of going to the Grand Final is slipping away dessert means so much to me I’m devastated we need ice cream on the presentation is not neat and it’s really frustrating it’s got a lovely rustic homemade look no one would think we bought it from The Patisserie so that’s good I’d like to say it looks good but that would be a lie you have one minute to go this is it for the Grand Final all right all right remember in just a little pile yeah I’m so pleased that we remembered the toasted sesame oil because it does give another dimension to things a little bit 10 9 8 7 6 5 4 3 2 1 that’s it the cooking move away from your benches we both know that it’s um honestly at this point I’m devast I’m literally devastated this wasn’t the best that we could do it’s a beautiful tart and I’ve and sort of things I’ve stuffed it in the semifinal of mkr this is Chanel and M Basel panacota with strawberry SB I’m worried about our dessert we really needed this panacota to be perfect it hasn’t had enough time to set feel like something is hidden underneath it feels a little that way doesn’t it the panaca is just a little under set it does have the wobble though it’s still holding itself but it’s just about to split let’s hope it has that’s better than it [Music] looks the flavor is actually pretty good I love that hint of Bazil in there it’s gorgeous very very delicate the texture is a little off it’s a little too soft but the flavor is good and it’s not crazy sweet so the Ed of the merang on top kind of works well certainly isn’t up to the standard of Janelle and moner’s previous dishes [Music] no let’s get the next dish this is Skate and Mary’s tahini CR with sis if there’s issues with the dessert we’ve got issues and that might mean we’re not going to the Grand Final I know the elements of are good but I think the tahini is a little bit left of center it could go either way there’s an intense smell here I think like sisam o on top of this think they put Sesame o on yeah why would they do that is a strong smell even when you’re using it in a stir fry you need a drop or two and you need to cook it I can actually see it here on the sugar the greasiness oh yeah maybe it’s going to be delicious but I don’t see [Music] it the t is not too bad actually you’re right there’s a little bit of the Sandy texture of the tahini but the flavor it’s working I don’t mind the flavor at all and I quite like the texture oh the twi is good the t is quite lovely yeah it’s not it’s nutty not too sweet crispy interesting I think this could be really good without the sesame oil but Sesame oil’s there well let’s bring out the last dish let’s do [Music] it this is Sophie and Catherine’s Quint sour cream tart with a black pepper ice cream what I’m concerned about is how well the tart is cooked but if it tastes good hopefully it will impress the judges thank you thank you it’s not the prettiest dessert black peer es cream it’s the first time for me it’s interesting actually you get the vanilla vanilla first black pepper going next I like the black pepper the tart itself isn’t terrible the custard you just have a little bit of egginess yeah that’s right maybe they cooked it at a little higher temperature than they should have some really good elements but it seems that all the teams have dropped the balls with the desserts I think you’re right and it makes that decision really hard Sophie and I have spent so long working so hard for this a whether we get to the Grand Final whether we go home I don’t think I’ve ever been so frightened in my life we were up against some extreme competition I would be disappointed if we left after today’s effort yeah I would dis I still feel like it could be anyone’s game my heart is literally beating so fast kayen Mary Janel and mon Sophie and Katherine there’s no doubt each of you absolutely deserve to be here in the semi-final it’s time now to reveal our thoughts and let you know who’s going through to the mkr Grand Final J Elon here for your main course L backstrap with cassier and Esme salad really delicious smokiness in that eggplant I thought the flavors all worked really really well together and the was cooked perfectly I just love the different layers of texture that you offered as well as the different layers of flavors the sweet and sour and the spicy and Smokey I think it was a very clever dish now dessert basil panacota with strawberry sbet I know you had trouble with the panacotta it wasn’t quite set I done think that was your best dish of the night unfortunately though I love the Basel flavor it was kind of just there in the back of the throat it was it was really clever thank you it wasn’t a perfect dessert which means we could be going home tonight and I just really don’t want that to be us Ken may your manour dark breast with caras radico and potato dooa the potato dooa miss a little bit of garlic and a little bit of salt but saying that the duck was cooked perfectly but what I was more shocked about is the fact that you burn your stock and you saved it that Jew was rich and delicious for dessert tah cret with s let me start with a positive that Sesame 12 is delicious you could have served me a bowl full of them I thought the tiny actually works it’s got that peany flavor it was a kind of a little griny but griny in a nice way tah is but why did you decide to put sisam oil on that that flavor is just a smoke in the head yeah I’m just preparing myself for the worst I just feel like we’re probably going home Sophie and Catherine you’re mine crispy Pok belly with P puree and rusted pear crispy pork belly has to be very crisp to give you that beautiful crackling Crunch and underneath it must be succulent and moist and you nailed it but the sauce was kind of the let down of the dish and I was happy not to have to pour too much of it over my plate sent gathering for dessert Quin and sour cream tart with black pepper ice cream if you did a smaller individual one it would have cooked quicker and we probably would have had a much better result regardless you got it onto the plate the Quint was beautifully cooked really a standout the black pepper ice cream I thought that was genius I just love the sweetness of Van screen and then suddenly as you swallow it you’ve got the little heat of black pepper corn in back of your thought and I really enjoy that I’m thinking in my head at this point maybe we’re neck and neck well I think we still got a chance don’t we we yeah yeah it’s time now to let you know who’s going through to the mkr Grand Final Janelle and mon I can tell you that your three course meal was the best three course meal of the night and you are in the Grand Final [Applause] congratulations thank you so much oh my God congratulations Janelle mon so much l feel like I’m so relieved I feel like we work so hard for this and to be going to the Grand Final is an absolute dream imagine we walk away with $100,000 it is absolutely insane we’ve never seen this amount of money before never ever and it’s just within our reach you’ve brought it tonight so you should be very proud of yourselves we are are thank you go team Sophie and Catherine Kate and Mary there is one spot left in the Grand Final and only one of you can take it this was such a tough decision you guys really very very close the second team progressing into the Grand Final is Kate and Mary congratulations are you’re in thank you absolutely about done I am too that was Bloody close I’m really um in shock I you know you know after your feedback I sort of I actually agreed with basically everything you said um better be and we and we are ready to walk yeah we were ready to walk and so um I’m completely relieved how much do you want this doc oh we do yeah we won it we’ve come this far we just want to go to the top I can’t believe that we’re one C away from winning $100,000 our confidence is a little bit shattered so that just means Kate and I are just going to go right right this is it Sophie and Catherine the level of cooking that you guys performed here tonight was fabulous but tonight there was just one or two extra little things that didn’t go your way and that’s the only difference I know it’s hard right now but you should be so proud of your efforts unfortunately you PR Co SM fall in your short I like to think there is an excuse for we definitely made mistakes and so we don’t blame anyone other than really ourselves but we have had a blast doing this we set our everything out today fabulous some of it landed some of it didn’t even though we didn’t win I bloody loved it haven’t you every second except for maybe a few seconds during that call and good luck Thank You by everyone F now thanks [Music] guys the last two standing Janelle monia Kate and Mary you are the mkr grand finalist congratulations thank you next time we see you it will be the most important cook of your life one of you will be crowned MK Champions and walk away with $100,000 and I cannot wait yeah Our intention is to win this competition we’re going to do kayen Mary is cooking the very very best we know how and if we do that we will win we’re really hungry for this I know that we have so much more to give we’re going to level it up one more time and we’re going to win this battle against Kate and Mary [Music] yes [Music] [Music] oh