My Kitchen Rules Season 15 Episode 22

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Transcript

00:00:01The MKR semi-finals are here.

00:00:06We've made the semi-finals by hook or by crook.

00:00:09We want to go all the way.

00:00:10We came here to be in the grand final.

00:00:12We are elevating our dishes.

00:00:14This is like do or die.

00:00:16As we find our 2025 grand finalists.

00:00:21We have everything that it takes.

00:00:23We can achieve perfection.

00:00:24We're ready to win this thing.

00:00:26Every dish in this competition comes down to this moment.

00:00:31With top team Justin and Will.

00:00:34Facing fourth place Danielle and Marco.

00:00:37And Loll and Lil.

00:00:39Taking on third placed Maria and Bailey.

00:00:42It's game on.

00:00:44Tonight, the best mates face our happy couple.

00:00:49We've done amazing in the past.

00:00:51We've been at the very top.

00:00:52We've been at the very bottom.

00:00:53Can a menu they know.

00:00:55Asian flavors is what we got the highest score for.

00:00:57So we've got to go back to that today.

00:00:59Take them back to the top.

00:01:02Looking good Marco.

00:01:03Amazing.

00:01:04Nothing's going to get in our way from getting straight into the grand final.

00:01:07While front runners Justin and Will.

00:01:10We have excelled from day one to our last ultimate instant restaurant.

00:01:14Double down on the pressure.

00:01:17We're stepping well out of our comfort zone.

00:01:20I'm worried about that.

00:01:21They better get it right.

00:01:22With the riskiest menu.

00:01:24Call it.

00:01:25Ballsy.

00:01:26Of the entire competition.

00:01:29If that's not good enough.

00:01:30We could be going home.

00:01:32The adrenaline starts pumping.

00:01:34Come on.

00:01:35My pulse is going through the roof.

00:01:37Yeah.

00:01:38Could their decision cost them a spot in the grand final.

00:01:45They're in massive trouble.

00:01:46I actually don't know if we're going to have anything plated.

00:01:49This could be a disaster man.

00:01:51Run.

00:01:52This could be the end of Justin and Will.

00:01:54Are you plating anything?

00:01:56See you later grand final.

00:02:18It's really surreal actually being here today.

00:02:21To make it to the semifinals is a huge achievement for us.

00:02:25We've been away from our families for so long.

00:02:28We just want to do them all proud.

00:02:30One cook away from the grand final.

00:02:32It's all or nothing tonight.

00:02:33We want to win this bad.

00:02:35We're ready to roll.

00:02:38We've made the semifinals by hook or by crook.

00:02:41We've been at the very top.

00:02:42We've been at the very bottom.

00:02:44We've done everything in between.

00:02:45We're carrying the torch for the gatecrashers tonight.

00:02:48Pretty proud that we're the last ones standing.

00:02:57Now that we're this close,

00:02:58nothing's going to get in our way from getting that 100k.

00:03:00Hello everyone and welcome back to Kitchen Headquarters.

00:03:13This is it.

00:03:15The first semifinal.

00:03:17The four teams in this kitchen

00:03:20are the four best teams in this competition.

00:03:24But who is the very best?

00:03:30Justin and Will.

00:03:32Danielle and Marco.

00:03:33You've both started this competition with a bang.

00:03:37You've both have been frontrunners at various times.

00:03:41But only one of you will be the first team heading into the grand final

00:03:47with a shot of winning $100,000.

00:03:50Danielle and Marco and Justin and Will,

00:03:53they're both insanely good cooks, but they're our competition.

00:03:56So being on the sidelines, we get to watch and see how they work.

00:04:01We know how they cook.

00:04:02That's a huge advantage to us.

00:04:04Justin and Will.

00:04:05How confident are you tonight?

00:04:07We're feeling pretty confident.

00:04:09I mean, a little bit nervous at the time time

00:04:11because it has been such a long time away from our families.

00:04:14And we're feeling pretty confident.

00:04:15I mean, a little bit nervous at the time because

00:04:17it has been such a long time away from our families.

00:04:20We just want to make sure this has all been so worth it.

00:04:23Especially having two boys, like being a role model for them.

00:04:26Teaching them that absolutely anything is possible

00:04:28if you put your mind to it.

00:04:30We just want to continue to be their heroes.

00:04:32Yeah.

00:04:34Making sure we are looked up by our children.

00:04:39Family means the world to me, you know.

00:04:42This time away from them, like, it's been a lot.

00:04:46And I just want them to be proud.

00:04:52Good luck to you both.

00:04:53Thank you very much.

00:04:55Danielle and Marco.

00:04:59You two are a young couple, but you've been together a long time.

00:05:02So how important is the support of each other?

00:05:05Danielle and I, we're very different in the kitchen.

00:05:08Danielle sometimes needs to click me to focus me,

00:05:12and I need to sometimes calm her down.

00:05:14So we kind of have that balance.

00:05:16If we can enjoy it and do it our own way,

00:05:19I think that's going to be the key today.

00:05:21We've come so far already.

00:05:23Like, we want to go all the way.

00:05:25Being in this competition, I felt it's just brought us closer together.

00:05:28I can't imagine being with anyone but Marco.

00:05:30That chemistry you can only really get with a partner.

00:05:33So I think us going up against two mates, I think that's our advantage tonight.

00:05:40Tonight, it's your turn to convince us that you belong in the grand final.

00:05:47And here's how, with two knockout courses.

00:05:51Main and dessert.

00:05:53Tonight, you and the non-cooking teams will get a chance to taste and critique the food you serve.

00:06:06They may not be able to score, but they will know what they're up against.

00:06:12And I'm pretty sure they'll let you know what they think.

00:06:16I expect both teams to be fighting for their lives today.

00:06:21This is their last opportunity to get into the grand final.

00:06:25This is going to be an epic battle.

00:06:28Please move to your benches.

00:06:30The other teams are going to be critiquing our food,

00:06:32but the judges are the ones that are going to be scoring.

00:06:35So if we're going to get into the grand final,

00:06:37we have to give it everything that we've got.

00:06:38So expect us to be at our best today.

00:06:42Teams, you will have two hours for your mind.

00:06:45And one hour for your dessert.

00:06:48Are both teams ready?

00:06:50Yo!

00:06:52The storeroom is open.

00:06:54Aprons on.

00:06:58Your time starts now!

00:07:00Yeah!

00:07:06Okay.

00:07:07Tonight, rather than going too far outside the box,

00:07:10our game plan is to focus on our strengths

00:07:12and leaning into what we know how to do.

00:07:15Justin and Will, they've been the strongest team

00:07:17throughout the competition from the start.

00:07:18So, we want to give ourselves the best chance

00:07:20of beating them tonight.

00:07:23Oh!

00:07:24Nice!

00:07:26The heart starts racing.

00:07:27The adrenaline starts pumping.

00:07:29It's game on.

00:07:30Yeah.

00:07:31I feel like I was ready to run out

00:07:32to take some hit ups and tackle some people,

00:07:34but we're cooking food.

00:07:35Yeah.

00:07:38Allianz Kitchen HQ.

00:07:39Same thing.

00:07:40Danielle, I'm going to cut the salmon into salmon fillets now

00:07:44so that we can fry them on the pan.

00:07:46Perfect.

00:07:48For main course tonight, we are making miso glazed salmon

00:07:51with soba noodles and smashed cucumber salad.

00:07:54Danielle, what I love about salmon is that it just falls apart in your mouth.

00:07:57It's the sake of the sea.

00:07:59Is it?

00:08:00Pretty sure.

00:08:01We've taken a lot of the feedback from the judges.

00:08:03They think that we can do Asian flavours really well

00:08:06and it's better to play it safe and take massive risks

00:08:09when there's a lot on the line.

00:08:11I think the Asian flavours is what we got the highest score for,

00:08:13so we've got to go back to that today.

00:08:15Yeah.

00:08:16We've saved our best for the semi-finals here.

00:08:18Three separate elements that all go together really well.

00:08:21If we can nail all three of them,

00:08:23we should be going straight into the grand final.

00:08:25Danielle and Marco, I feel like this is very them.

00:08:29This is them as a dish.

00:08:30I think they strayed from that a bit in the last few cooks.

00:08:33Yes.

00:08:34Like, taking it back to the first time, going to miso salmon.

00:08:36Like, they're getting back to flavours they know and love.

00:08:38Exactly.

00:08:39So they're really trying to, I think, bring back the vibes they have

00:08:41when they first enter the competition,

00:08:42which if they can do that,

00:08:43I think they have a really strong chance against Justin and Will today.

00:08:46Yes.

00:08:47Just starting on this beautiful tripe.

00:08:51I'm going to start cutting them up so we can start boiling them.

00:08:54For our main, we're cooking a Sri Lankan tripe curry

00:08:57with carrot sambal and paratha.

00:08:59What is that?

00:09:00Oh my god, guys.

00:09:01I think this is like something from the inside of an animal.

00:09:06So tripe is the stomach lining for a cow.

00:09:09It's not a cut of meat that everyone,

00:09:12maybe no one in the competition would use,

00:09:15but it showcases our diversity and our skill level.

00:09:18Like, I reckon it's a good choice for tripe.

00:09:20I agree.

00:09:21The texture is very interesting.

00:09:25So I'm going to vomit.

00:09:26No.

00:09:27Almost like a calamari to, you know what I mean?

00:09:30Tripe is a type of offal.

00:09:32Why?

00:09:33Oh.

00:09:35It is quite chewy just by nature,

00:09:37so I think that's so risky for this point in the competition.

00:09:42It's something not for everyone's palate.

00:09:44Yeah.

00:09:45But we're cooking for the judges today.

00:09:47Yeah, we are.

00:09:48Let's just hope they like some tripe, bud.

00:09:50During this whole competition,

00:09:51we have excelled from day one to our last ultimate instant restaurant.

00:09:56We're taking a massive risk tonight using tripe.

00:09:59We want to sort of step outside our comfort zone

00:10:02and think outside the box.

00:10:04If you want to win this thing,

00:10:05that's sort of where you need to be.

00:10:07But it is a big risk that yields big rewards.

00:10:10We are actually feeling very confident.

00:10:12And I think this will get us through to the grand final.

00:10:14It will get us through to the grand final.

00:10:16Go teams!

00:10:19So for the smashed cucumber salad,

00:10:21I'm going to start on that one now, Dan.

00:10:22Perfect.

00:10:24This is Justin and Will's dream of going to the grand final.

00:10:27Boom, boom, boom, boom, boom.

00:10:29That's not very nice, mate.

00:10:31I didn't think you could hear that.

00:10:33I cannot believe we made it to the semifinals, Marco.

00:10:35Neither can I.

00:10:36And I cannot believe that half an hour has gone past already.

00:10:38I know.

00:10:39How are you travelling?

00:10:40I'm good.

00:10:41I'm working on the soba noodles now.

00:10:42With our soba noodles, we really want to show technique.

00:10:45This is quite a firm dough.

00:10:47We're going to let it rest for 30 minutes after I've made it.

00:10:50Apart from the fish,

00:10:51I feel like the soba noodles are the second kind of most important element on the dish.

00:10:55If we get them right,

00:10:56I feel like that's going to be a huge advantage for our main course tonight.

00:10:59All right.

00:11:00The dough is done, Marco.

00:11:02James, the time is flying fast.

00:11:05Let's go.

00:11:06Good job, Alan.

00:11:07Amazing.

00:11:11Will and Justin.

00:11:12Hello, boys.

00:11:13Hey, how are you?

00:11:14What's going on?

00:11:15How are we going?

00:11:16Yeah, we're good.

00:11:17Have a look.

00:11:18A bit of tripe.

00:11:20And how confident are we on this dish?

00:11:23Look, it was risky because it's awful and it tends to...

00:11:27It's pretty lucky that they're not scoring you this time.

00:11:30That's what I'm thinking.

00:11:31Can you imagine them eating tripe?

00:11:32Yeah.

00:11:33Forget about it.

00:11:34The biggest thing was we wanted to impress you and Manu rather than impress them.

00:11:37I don't actually eat tripe.

00:11:38Don't like it.

00:11:39My pulse is going through the roof.

00:11:49Yeah.

00:11:50That's definitely not what we wanted.

00:11:52The biggest thing is coming out.

00:11:53The biggest thing is coming out.

00:11:55Coming up...

00:11:56Two teams, one spot to the grand final.

00:11:58Let's go!

00:11:59With a place in the grand final on the line...

00:12:02Today is...

00:12:03It's make or break, right?

00:12:04Will one team...

00:12:06Oh, no.

00:12:07They're in massive trouble.

00:12:09What are we going to do about it?

00:12:10Go all in...

00:12:12Something's missing.

00:12:14...on a massive gamble.

00:12:16This is actually really stressful, man.

00:12:18Look, it's coming down to the wire.

00:12:20It's the wrong day not to do well.

00:12:22Hoping to hit the jackpot.

00:12:24It needs to be perfect.

00:12:26I really like this dish.

00:12:27No.

00:12:28No.

00:12:29That is a huge fail and a massive disaster.

00:12:40A bit of tripe.

00:12:41The biggest thing was we wanted to impress you and Manu.

00:12:43I don't actually eat tripe.

00:12:45Don't like it.

00:12:48Hollins just dropped the Brom shell.

00:12:50That could really, like, dismantle us.

00:12:53Joking.

00:13:02I was about to add a little bit of weed dribble out.

00:13:05I thought you were going to cry there, mate.

00:13:07This ain't the type of jokes, Colin.

00:13:09Oh, of course.

00:13:10Get rid of the tripe.

00:13:11Get rid of the tripe.

00:13:12We're going to pull out the land.

00:13:13Put the chicken in.

00:13:14Yeah.

00:13:16Well, Daniel and Marco, they're working really well together

00:13:18and the dish has got a lot of flavour.

00:13:20Just no pressure.

00:13:21That's all I'm saying.

00:13:22All right.

00:13:23See you later.

00:13:24Thanks.

00:13:25Thanks.

00:13:26Marco, how are you going?

00:13:27I'm working on the sauce for the noodles now, Dan.

00:13:29What are you putting in the sauce?

00:13:31Oh, you know, all the Asian flavours.

00:13:33Soy sauce, rice wine, vinegar, mirin.

00:13:35First semi-final, Daniel and Marco versus Justin and Will.

00:13:39East Coast versus West Coast.

00:13:41Daniel and Marco are making the miso glazed salmon.

00:13:43Sometimes the simplest things are the nicest.

00:13:46Yeah.

00:13:47And salmon and miso works very well.

00:13:50Stripe curry.

00:13:51Stripe curry.

00:13:52Stripe curry.

00:13:53So the tripe obviously being the lining of the cow's stomach.

00:13:57So you've got to braise it to break it down.

00:13:59So if the tripe's overcooked, it's going to be mushy.

00:14:02But if it's undercooked, then you're going to have to chew on it for a long time, which is terrible.

00:14:05If it's undercooked, it's all over.

00:14:07Man, this is super important.

00:14:09This is packed with heaps of flavour.

00:14:12The only thing with this is it's a one pot wonder.

00:14:16Yeah.

00:14:17So if it's wrong, it's wrong.

00:14:18There's no way to fix it.

00:14:20I am so excited to taste all of their food, though.

00:14:23It's going to give us a really good sense of what we're going to go up against in the grand final, whichever teams get through.

00:14:28Our motto is definitely work smarter, not harder.

00:14:31So if we were to choose who was going into the grand final versus us, we would like Danielle and Marco.

00:14:37Is that because you're potentially fearful of Justin and Will being able to beat you?

00:14:42Yeah, we're definitely fearful. Definitely.

00:14:44They haven't really faulted at all in this competition.

00:14:46I mean, I think we would love to go up against Justin and Will.

00:14:49They are the biggest competition we've seen in terms of skill and ability, and we want to be up against the best.

00:14:56We always said from the beginning of the competition that to be the best, you have to be the best.

00:15:01And Justin and Will, in our eyes, have always been the best.

00:15:04They need to bring it. We're waiting.

00:15:07They are good. There's no doubt about that.

00:15:10You're only as good as your last book, as Manu says, so we'll see how this goes for them today.

00:15:13Danielle, I'm just starting on the syrup for the sorbet now.

00:15:16Perfect.

00:15:17Both teams have started on the desserts, so they're getting all their big jobs done first.

00:15:23Will, I'm just doing the chocolate ice cream for dessert.

00:15:25Yes, sir.

00:15:26This will get simmering in about five minutes.

00:15:29Yep.

00:15:30Tonight for dessert, we're having chocolate souffle with chocolate ice cream and caramel whiskey sauce.

00:15:36I'm going to get this to a simmer, Will, and then I'm going to add the vanilla essence in.

00:15:41The dessert is definitely something that we don't normally cook on a regular basis.

00:15:46Souffles are very hard to get right.

00:15:48We're stepping well out of our comfort zone, and we're actually really pushing ourselves because this is the semi-finals.

00:15:55We're taking a massive risk tonight with our dishes, and I really hope it pays off.

00:16:00I'm just going to get this cooling, man, in the baths.

00:16:03With a chocolate souffle, it all comes down to the very last second.

00:16:07Is this going to stay nice and risen, or is it going to deflate?

00:16:11And I think that's a big risk.

00:16:13I don't think we've seen anything like that in the competition thus far.

00:16:16No.

00:16:17And I hope that this one goes well for them, because they don't have any other options left if that goes wrong.

00:16:21Taste of sweetness.

00:16:23Oh.

00:16:24Yum.

00:16:25Yum.

00:16:26I'm going to get started on the raspberry sorbet for the dessert.

00:16:29For dessert, tonight we are making panda meringue with lemon curd and raspberry sorbet.

00:16:35So we had a bit of a downfall in the ultimate insta-restaurants with our dessert, so it's super important tonight that we do these justice.

00:16:42For our dessert, we're adopting the same strategy we had for our mate.

00:16:46We're sticking to the flavours that we know and doing them well.

00:16:49Because it's not good enough just to do better than what we did before.

00:16:52Now we need to make sure that we do better than Justin and Will, so the pressure's going through the roof.

00:16:57We just need to get in the churner ASAP.

00:16:59Yeah, one of them's done, I'm just doing the other one.

00:17:02So we've got both teams working on dessert.

00:17:05One hundred thousand dollars on the line.

00:17:08They can both smell it now.

00:17:10It's the wrong day not to do well.

00:17:12That's right.

00:17:15Alright, ice cream's going in the churner now, Will.

00:17:18You happy with the curry?

00:17:19The tripe's here, I'm going to check it.

00:17:21So the tripe in the pot, it's boiling away, it's braising.

00:17:24Now I've got to get started on the paratha.

00:17:26Probably one of my favourite things to do at home.

00:17:28Just making like flatbread, roti, paratha.

00:17:30Oh mate, you are the king of flour.

00:17:33So paratha's similar to a roti, crispy on the outside, sort of flaky and soft inside.

00:17:39It's just cooked differently and prepared differently.

00:17:41Mate, today is make or break, right?

00:17:44We haven't been away from our families for nothing, man.

00:17:46That's what it's all about, man.

00:17:47We didn't come here just to go to the semis, bro.

00:17:49We came here to make the grand final.

00:17:51So while we're here, we may as well make it worthwhile and just frickin' kill it today.

00:17:56The time is flying fast, let's go!

00:18:00Come on guys, you can do it!

00:18:02How you going babe?

00:18:03Good.

00:18:04I've just started whisking the eggs for the meringue.

00:18:08Eggs are whipping nicely.

00:18:10Just drawing little circles for the meringue, Marco, so that I know exactly what shape to do them.

00:18:16Although we're in our main cook time, it's so important that we've prioritised our desserts.

00:18:20We've got some meringues that we need to get into the oven as soon as possible.

00:18:24We need to make sure that they're cooked and then have enough time to cool.

00:18:27We're not going to have time in dessert time to do it.

00:18:29Just work on two times speed.

00:18:31Danielle and Marco's weakness, especially in Kitchen HQ, is the pace at which they work at.

00:18:36It is quite slow.

00:18:38I'm going to add the pan down in a sec.

00:18:41We're just going to do about one tablespoon.

00:18:44We're going to have a bright green meringue.

00:18:46Danielle, just be careful because you're not using or leaving any room for error with your mane.

00:18:51Yes, I know.

00:18:52You can work as fast as you can.

00:18:53Come on, meringue.

00:18:55Oh!

00:18:56We have to do dessert now because the meringues need to cook and cool and then the sorbet needs

00:19:01time to set.

00:19:02So if we don't get onto it now, we won't have enough time for them to both be done.

00:19:06I'm really concerned for Danielle and Marco actually at this point.

00:19:09Me too.

00:19:10That clock is going to go so quick.

00:19:12Yeah, you can have your dessert prep, but if you have no mane, you're not serving anything,

00:19:16are you?

00:19:17No.

00:19:18No.

00:19:19Coming up.

00:19:20Let's bring in the mains.

00:19:21Will a risky approach pay off?

00:19:25I think it needs a little bit more spice.

00:19:28Or will it cost one team?

00:19:30That was very overpowering.

00:19:31Everything.

00:19:32I am a little disappointed.

00:19:34Yeah.

00:19:35I'm worried about that.

00:19:36It's just not for me.

00:19:37No.

00:19:3830 minutes left.

00:19:39Pick up the pace.

00:19:40Let's go.

00:19:41Woo!

00:19:42Keep hooting for us.

00:19:4330 minutes, Will.

00:19:44Mate, today is make or break, right?

00:19:45Keep working on that curry.

00:19:46We don't want it to be perfect, bro.

00:19:47Yeah.

00:19:48All right.

00:19:49We've got 16 meringues and they're going in the oven.

00:19:50Oh, get them in there, Danielle.

00:19:51Yes.

00:19:52Good job.

00:19:53Well done.

00:19:54Woo!

00:19:55Woo!

00:19:56Woo!

00:19:57Woo!

00:19:58Woo!

00:19:59Woo!

00:20:00Woo!

00:20:01Woo!

00:20:02Woo!

00:20:03Woo!

00:20:04Woo!

00:20:05Woo!

00:20:06Woo!

00:20:07Woo!

00:20:08Woo!

00:20:10Well done.

00:20:11Good shit.

00:20:12Good work.

00:20:13Okay.

00:20:14Danielle and Marco, they seem like they're on a good track for their dessert.

00:20:15I think they have every element done.

00:20:16The meringue and the sorbet's on.

00:20:18So that is a good start.

00:20:19Sorbet's looking good, Marco.

00:20:20Let's see.

00:20:21We're putting it in the freezer now.

00:20:23Yeah, amazing.

00:20:24Definitely.

00:20:25They really need to get cracking with these mains or they're not going to play.

00:20:30We need to finish the cucumber salad, make the miso glaze, and then after that you're

00:20:36just doing the salmon.

00:20:37Yep.

00:20:38We have so much that we need to do for our main course.

00:20:40We're running out of time, so we need to move super, super quickly.

00:20:43I need to do the noodles.

00:20:45The sober noodles dough has been resting.

00:20:47I'm going to roll it out with a good old rolling pin, and then once it's kind of thin

00:20:51enough, I'm going to put it through the pasta machine.

00:20:53The noodles are going good.

00:20:54I'm going to have them in the pot in a couple minutes.

00:20:56Amazing.

00:20:57I love being able to showcase our noodles in Kitchen Headquarters.

00:21:01I feel like our noodles for our first instant restaurant were a huge hit.

00:21:05With the sauce, they're going to be packed full of flavor.

00:21:07First batch of noodles are going in, Marco.

00:21:10Maybe get those salmon on ASAP.

00:21:12Yeah, I'm going to do that.

00:21:13Just preparing them.

00:21:14The winning team today is the first into the grand final.

00:21:18It's a lot to play for, my friend.

00:21:20All right, first piece of dough.

00:21:23Now I've got to get started on the paratha.

00:21:25Rolling out the paratha, I want it to be as thin as possible that I can almost see the

00:21:29surface, and then I'll apply some ghee on there, a bit of flour, and then pull it,

00:21:34and then wound it up.

00:21:36And that goes round in the layers, ready to be pressed and cooked.

00:21:41Will, how's the dough going, bro?

00:21:43Very good.

00:21:44They're crispening up.

00:21:45The layers are there.

00:21:46The texture's there.

00:21:48The paratha's going to complement the curry nicely, but a perfect paratha is nothing

00:21:53if the tripe curry isn't spot on.

00:21:56Danielle, main course, semi-final.

00:21:58How are you feeling?

00:21:59I'm feeling that we need to get the salmon on.

00:22:01With so much going on in the kitchen, we've left the salmon sitting there for a little bit.

00:22:06The clock is starting to run out.

00:22:07It is definitely a little bit nerve-wracking.

00:22:09I'm going to start basing these ones.

00:22:11Marco, it's so important we really get so much of that miso glaze on it,

00:22:16because that's where all the flavour comes from.

00:22:18The method that we always use for the salmon is that we pan fry it,

00:22:22so that we can baste it while it cooks.

00:22:24We're aiming for crispy skin with this salmon,

00:22:26so we haven't marinated the salmon prior to cooking it.

00:22:29We want to make sure that the skin stays as dry as possible when we're putting it down.

00:22:33If the marinade's already on it, that could affect it.

00:22:35So if I'm basting it now, we're giving it a chance for the skin to crisp up a little bit as well.

00:22:41Awesome. Cool.

00:22:42So they're cooking salmon in the pan right now.

00:22:45Usually what I would do with a miso glaze piece of fish is marinate the salmon into the miso paste.

00:22:52Yep, so it soaks in and then grill up.

00:22:54And then grill it under the oven, so it caramelises the outside,

00:22:58and you get a good golden brown on top of it.

00:23:01Well, we've less than 20 minutes, so they better get it right.

00:23:05I feel like Picasso right now, painting.

00:23:11Fifteen minutes to go! Move, move, move! Come on!

00:23:16How you looking, Justin?

00:23:17Smelling so good, man. It's looking good.

00:23:19Happy with the tripe? Have the tripe in terms of texture?

00:23:21Do you want to try a little bit?

00:23:24Oh, bro.

00:23:28Mmm.

00:23:29That is tender.

00:23:30Yeah.

00:23:31I just want to try the sauce.

00:23:32Yeah, me too.

00:23:33Yeah, let me taste that.

00:23:39Something's missing.

00:23:41Nine minutes just.

00:23:43The tripe's nice and tender, but the curry sauce...

00:23:48I know the balance isn't right.

00:23:50A little bit worrying.

00:23:51Let me know what it needs.

00:23:53Ooh, salt.

00:23:57Salt.

00:23:58Add in more salt.

00:23:59Test again.

00:24:01Add more salt.

00:24:03Test again.

00:24:06Add in some lime.

00:24:09You're testing the curry every maybe 15 seconds.

00:24:12It's not balanced just yet.

00:24:13I feel like Justin, if they keep trying the curry

00:24:15and there will be nothing left for us.

00:24:17Does that mean they're actually not happy with it?

00:24:20Watching Justin adjusting the curry all the time,

00:24:24I'm actually getting a little bit worried.

00:24:26Like, I feel like he's just keep adding things

00:24:28and I'm not really sure what he's trying to fix.

00:24:32Bit of sweetness to it.

00:24:33Little bit of sugar?

00:24:34Yeah.

00:24:35Little bit at a time.

00:24:36Little bit at a time.

00:24:37Six minutes, bro.

00:24:39Still working on the curry with six minutes to go.

00:24:41It looks like they're adding sugar,

00:24:42which means they're not happy with it at this stage.

00:24:46Bro, just ride this to the end

00:24:47because it needs to be...

00:24:48It needs to be perfect.

00:24:53Mmm.

00:24:54Ooh, we're almost there.

00:24:56That's not good enough.

00:24:57We took a huge risk on this dish.

00:24:59Tripe on its own is not very flavourful.

00:25:01It's going to soak up all the flavour from the curry.

00:25:03If it is out of balance, it's game over.

00:25:06Add in just a little bit more spice.

00:25:09Okay, teams, let's start plating.

00:25:13Marco, how are you going?

00:25:14Feeling good.

00:25:15I'll feel a lot better when these salmons are off,

00:25:17but we're getting there.

00:25:18Well done.

00:25:19Cool.

00:25:20I will start plating the noodles.

00:25:21Yeah.

00:25:22We have nearly no time left,

00:25:24so Marco needs to spend all this time cooking the salmon,

00:25:26which means I need to have everything else prepared on the plate.

00:25:29How's the salmon going, Marco?

00:25:31Going sick.

00:25:32We got the crispy skin this time, Danz.

00:25:34Awesome.

00:25:35Three minutes to go.

00:25:36Come on!

00:25:39Come on, guys.

00:25:40You can do it.

00:25:41All right, three minutes, bro.

00:25:42All right, this salmon's coming off now.

00:25:44I wasn't sure about Danny and Marco at the start.

00:25:46They hadn't started their mains

00:25:47and I was a bit concerned they weren't going to have enough time,

00:25:49but they seem like they're on top,

00:25:50so Justin and Will,

00:25:51I think the pressure of the semi-finals is really starting to show.

00:25:54The pressure is at an all-time wide.

00:25:57The thing is, we are known for our curries.

00:25:58We've delivered some amazing curries in this competition.

00:26:02And so it's paramount that we nail this one

00:26:05because if we don't...

00:26:06That is a huge fail and a massive disaster.

00:26:09Here, we've got some glaze left.

00:26:12The miso-glazed salmon is something that we cook a lot of at home.

00:26:15We love it with crispy skin.

00:26:17I'll be so upset if this salmon doesn't have enough flavour,

00:26:21enough glaze and it's not cooked properly.

00:26:23I feel like that's the most important things about this salmon,

00:26:26so I'm really hoping that we get both those things right.

00:26:30That's it, you've got one minute to go.

00:26:31Come on, go, go, go, go!

00:26:34This could be our last main course cooking kitchen HQ dance.

00:26:37That makes me so sad.

00:26:39Hopefully it's not our last.

00:26:4110, 9, 8, 7, 6, 5, 4, 3, 2, 1, stop!

00:26:51Thumbs up!

00:26:52Step away from your bench.

00:26:54Good job!

00:26:55That was amazing!

00:26:57Oh my gosh, I can't believe we just did that.

00:26:59As normal, we took our time and used every last second,

00:27:02but I'm happy with the final product.

00:27:04Oh my God, that gave me so much anxiety putting that chilli on.

00:27:07I'm super happy with our mains.

00:27:09We've stuck to our guns,

00:27:10just focusing on the flavours that we love ourselves.

00:27:13We put all this work in to get to this point.

00:27:16We're almost at the finish line.

00:27:18It would mean everything to be able to make it all the way.

00:27:20Oh, because of the sugar?

00:27:23Yeah, something was missing.

00:27:25We took a huge risk on this dish,

00:27:30but now I'm not sure the flavours are balanced.

00:27:32If something's out, we could be going home.

00:27:48We're in the semi-finals.

00:27:49Even though it's just the judges that are going to be scoring,

00:27:52everyone's going to have their say on everything.

00:27:54So hopefully everyone likes it.

00:27:57I think all the teams will be quite critical of our menus.

00:28:00It's risky doing a tribe curry.

00:28:02It's an opportunity for them to throw us off our game.

00:28:04Like they could give us a critique that sort of like,

00:28:06makes us question, man, was that really good or not?

00:28:09And that might lead into the dessert.

00:28:11Yeah, I'm worried about that.

00:28:13Now we all get to taste the mains, but only Manu and I will be scoring.

00:28:21You won't get a vote, but by tasting the mains,

00:28:24you will know where you stand compared to the other teams

00:28:28and what you will need to do to win in the finals.

00:28:32Let's bring in the mains.

00:28:36Okay, let's try Daniel and Marco's miso glazed salmon with sovereign noodles

00:28:42and smashed curry salad.

00:28:44What we've realised throughout this competition is the most important thing is flavour.

00:28:55I'll be so upset if this salmon doesn't have enough flavour,

00:28:58enough glaze and it's not cooked properly.

00:29:00it needs to be perfect.

00:29:04Bon appetit.

00:29:30My salmon is cooked so nicely.

00:29:36The skin was so crunchy and flavourful.

00:29:39The sauburn noodles are so hard to achieve.

00:29:42I mean, they still have that nice bouncy texture.

00:29:45So I really like this dish.

00:29:48I'm not a salmon eater, but I thought the noodles were cooked really well.

00:29:53I think maybe adding a bit of chilli oil to the dish would have enhanced it a little bit more.

00:29:58I think it needs a little bit more spice.

00:30:01So after this dish, do you reckon it could beat a Justin and Will curry?

00:30:05The flavours in this are really good, so it might beat them today.

00:30:09Yeah, we'll see how we go with that tripe curry.

00:30:13Justin and Will, do you agree with those positive comments?

00:30:17My salmon was cooked well, but is this a semi-final worthy dish?

00:30:24If it wasn't for the soba, I don't think it's worthy.

00:30:29That's like us saying that without their curry, their roti and sambal wouldn't be semi-final worthy.

00:30:37I don't think we would have served it without the soba noodles.

00:30:40All right, so let's move on to...

00:30:43Justin and Will's Sri Lankan tripe curry or carrot sambal and paratha.

00:30:50Throughout this competition, we've been known to make great curries, and so it's paramount that we nail this one.

00:31:03Everything needs to be well-balanced.

00:31:07Nothing can be out of whack.

00:31:09Oh, I'm dreading trying this tripe. I really don't want to do it.

00:31:26Tripe for me is a no.

00:31:27Bon appetit.

00:31:28Where do we start?

00:31:29The bread.

00:31:30The bread.

00:31:31People in Logan don't even eat that.

00:31:32The bread.

00:31:33The bread.

00:31:34The bread.

00:31:35People in Logan don't even eat that.

00:31:36No.

00:31:37One, two, three.

00:31:38The bread.

00:31:39In there.

00:32:02No.

00:32:03One, two, three.

00:32:05Put it in there.

00:32:20I'm sorry.

00:32:21Alright, Lol and Lil, we're in the semi-finals and you're still trying new foods, new ingredients.

00:32:38Yes.

00:32:39How was it?

00:32:40I was not excited to eat this dish, I have to be honest.

00:32:43But flavour in the sauce, great.

00:32:46Would I eat this particular piece of meat again?

00:32:50No.

00:32:54I'm actually really shocked.

00:32:56I was able to separate the fact that it's stomach lining in my head out of there.

00:33:00I was really focusing on the flavour.

00:33:01I actually really don't mind the texture of that at all.

00:33:03It kind of just reminds me of calamari or squid or something and the flavours of that curry are to die for.

00:33:08Like, as per usual, your curries are delicious and that was no different.

00:33:13I am a little disappointed because I was hoping you guys would bring something different.

00:33:20We brought tripe.

00:33:21You know, change it up.

00:33:22Like a semi-finals.

00:33:23I thought you'd come in.

00:33:24Tripe's a little different.

00:33:25Sure, yeah.

00:33:26But it's still a curry.

00:33:28The tripe is nice.

00:33:30I don't know if it was a bit too chewy for my liking, but I know the consistency is supposed

00:33:35to be.

00:33:36The flavour of the curry was really nice.

00:33:39I just thought it'd be good to see something else.

00:33:42This is just a good old classic opposite team, like, trying to throw us off our game.

00:33:48I'm just like, barely shush.

00:33:51Daniel Marco, what are your thoughts?

00:33:57Um, I wouldn't usually get tripe.

00:34:00I'm not probably the biggest fan of it, but I actually thought it was really nice.

00:34:03The flavours in the curry were absolutely delicious.

00:34:06I don't know if my path was maybe like a little bit underdone in the middle, just a bit too

00:34:10doughy, but otherwise the flavours were really, really good.

00:34:13And we haven't tried one of the boys' curries yet, so I understand why everyone says they're

00:34:17amazing.

00:34:18Lol, after trying two dishes, who have you got ahead?

00:34:24I think Justin and Will are ahead at the moment.

00:34:26The flavours of this are spot on, so I think definitely Justin and Will at this stage.

00:34:31I do appreciate all the effort that Justin and Will have put into this beautiful meal.

00:34:36It's just not for me.

00:34:37So I just feel like I really enjoy Daniel's and Marco more.

00:34:44Split decision.

00:34:45Split table.

00:34:46Very, very split table.

00:34:48If it was up to these guys.

00:34:49Yeah.

00:34:50But as you know, it's not.

00:34:51It's up to us.

00:34:53Take a quick break while Colin and I have a quick chat about it.

00:35:03It was a risk doing tripe.

00:35:05It's not for everyone's palate.

00:35:07However, we believe we have the better dish.

00:35:09It comes down to the judges and whether they agree with us or not.

00:35:14After main course, I'm not as intimidated by Justin and Will.

00:35:18I preferred our dish.

00:35:19So I think if we can really deliver on the desserts, I think we're going to take this home.

00:35:26Still to come.

00:35:27This is your place in the grand final.

00:35:31It's a heart stopping finish.

00:35:33Alright, let's swap these out for nicer looking ones.

00:35:35In the race to plate dessert.

00:35:38Are you starting to plate anything?

00:35:40Hurry up.

00:35:42Look, it's coming down to the wire.

00:35:44I actually don't know if we're going to have anything plated.

00:35:47First team into the My Kitchen Rules grand final is...

00:36:03After tasting both dishes, definitely think our dish is in front.

00:36:06However, it comes down to the judges and whether they agree with us or not.

00:36:10After main course, I'm not as intimidated by Justin and Will.

00:36:14Trying both dishes, I preferred our dish.

00:36:17So hopefully the judges agree.

00:36:19Alright, so we had Daniel and Marco's miso glazed salmon with the noodles and cucumber salad.

00:36:25I really enjoyed all the flavors and texture of this plate.

00:36:29I love the sobe noodles.

00:36:30Yeah, I think the noodles, they had great texture.

00:36:33The sauce had great body.

00:36:35And a cold noodle, there's nothing better than a cold noodle salad.

00:36:39My salmon was cooked perfectly.

00:36:41Yeah, me too.

00:36:42But I don't know why they worry about crispy skin because that's not the game when you do a miso glazed piece of fish.

00:36:48What you want is really the flesh side to be caramelized by the miso.

00:36:53Yeah.

00:36:54See the good dish, but they could have technically done things better.

00:36:58Yeah.

00:37:00The Sri Lankan tripe curry from Justin and Will.

00:37:03Very ballsy dish.

00:37:04Do you know what?

00:37:05At this stage of the competition, I love that they've taken a risk on tripe.

00:37:09That tripe which is just cooked, it's still a bit of bounce, but still delicious.

00:37:14A little bite to it.

00:37:15It's got a lot of work in that sauce.

00:37:16Like, it's very Moorish, isn't it?

00:37:18The only thing I would have added more to this is a little bit more sourness.

00:37:22A bit of more tamarind and lime juice.

00:37:25Yeah, there's two great dishes really, but I've got one team just slightly ahead for me.

00:37:31But I think it's still anyone's game.

00:37:33Dessert could be the decision maker.

00:37:35Very much so.

00:37:36Let's bring them back in.

00:37:39Timbs, let's get back to the kitchen. Let's go.

00:37:42Woo!

00:37:43Woo!

00:37:44Woo!

00:37:45Woo!

00:37:46Woo!

00:37:47Woo!

00:37:48Woo!

00:37:49Woo!

00:37:50Woo!

00:37:51Woo!

00:37:52Woo!

00:37:53Woo!

00:37:54Woo!

00:37:55I feel like depending on what they say, it can really sway how the rest of your night goes.

00:38:00I'm super happy with our main, so really we want to be ahead of Justin and Will going into our dessert.

00:38:05Justin and Will, Danielle and Marco, what a great start to the first semi-final.

00:38:12Right now, Justin and Will, you are in the lead, but not by a lot.

00:38:18So do not rest on your laurels.

00:38:21Oh!

00:38:22Hearing that light ahead.

00:38:24That is such a confidence booster.

00:38:27However, the job's not done.

00:38:28We have our riskiest and most ambitious dish yet.

00:38:31If we stuff this dessert, it's see you later.

00:38:34It's time to push to the very end, teams.

00:38:37Only one of you will be the first team heading into the grand final with a shot of winning $100,000.

00:38:45Teams, you have 60 minutes to complete your desserts.

00:38:50And your time...

00:38:52...starts...

00:38:54...now!

00:38:55Come on guys, get those desserts done!

00:38:58Comeback season it is.

00:38:59Don't worry about that.

00:39:00That's in the past now.

00:39:01We've got a dessert to make.

00:39:02Let's get it done.

00:39:03Hearing from the judges that Justin and Will are slightly ahead, super disappointing to hear.

00:39:07We're a little bit down on confidence.

00:39:09But we've still got a lot of fight left in us.

00:39:11We've just got to knuckle in and get it done.

00:39:14I'm going to go get the raspberries.

00:39:16I'll be back.

00:39:17For dessert tonight, we're making Panda meringue with lemon curd and raspberry sorbet.

00:39:21We're going to put some whipped cream on it.

00:39:23We've got some fresh berries.

00:39:24Feeling really good going to dessert because I feel like we've got a bulk of our desserts done during main time.

00:39:29Let's have a look.

00:39:34Perfect.

00:39:35We just need to stay focused.

00:39:36Stick to our original game plan.

00:39:37Showcase Asian flavors because we know we can do them well.

00:39:41Okay.

00:39:42I'm going to start on the lemon curd, Marco.

00:39:44Yeah.

00:39:45The risk with this dessert is it being a little bit too sweet.

00:39:49We want to make sure that there's not kind of an imbalance with the ratios and for the flavors to all balance each other out.

00:39:56Do you want to try more lemon or less?

00:40:00More lemon?

00:40:01I wouldn't say it's not enough at all.

00:40:02Okay.

00:40:03I think Danielle and Marco are going to use this as motivation that they're a little bit behind at the moment and just smash this out.

00:40:14They've already got all these elements out in main time which means they can focus really on the flavors so maybe it's going to pay off for them in dessert.

00:40:19This is our ticket into the grand final.

00:40:21Of course.

00:40:22Just going to test the ice cream now, Will.

00:40:25Yep.

00:40:26Talk to me.

00:40:27Mate, the ice cream is creamy.

00:40:29I'm just going to put these in the ramekins, Will, and then I'm going to put them straight back in the freezer.

00:40:34Good idea.

00:40:36Alright, I'm going to work on the batter for our chocolate souffle.

00:40:40Tonight for dessert we're having chocolate souffle with chocolate ice cream and caramel whiskey sauce.

00:40:45Bro, we're just in front.

00:40:47That makes me want to ramp this up, this dish up even more.

00:40:50Let's finish strong.

00:40:51That's it man.

00:40:52I've got to really care if we're in the lead.

00:40:54Yeah, job's not done.

00:40:55A good souffle should be nice and spongy, chocolatey and soft inside.

00:41:00Love a souffle.

00:41:02Yeah, chocolate one at least anyway.

00:41:04Oh, definitely.

00:41:05But more importantly, these souffles need to rise.

00:41:09We've got no margin for error here.

00:41:11If these don't rise, see you later grand final.

00:41:14So I'm going to start building like a roux.

00:41:17First thing I'm going to do is heat up the butter, the flour, the milk in the pot.

00:41:21And this will go on the chocolate to milk.

00:41:24Haven't you seen multi-tasking thus?

00:41:29A souffle doesn't take long to put together, you know, to like bake.

00:41:35But if you don't bake it correctly, it will collapse and then you don't have a souffle.

00:41:41A deflated souffle is not a souffle.

00:41:44It turns into a soufflop.

00:41:46It's very risky.

00:41:48This could be good for us, though.

00:41:50This could be great for us.

00:41:51Because we have said multiple times, Danielle and Marco would be easier to beat.

00:41:56This is pretty much going to decide who stays and who goes, Justin.

00:41:58Yeah, definitely, man.

00:42:00This dessert has to be perfect because we want to make that grand final.

00:42:04I'm going to start whipping the cream now for the meringue, Danielle.

00:42:12Yeah.

00:42:13Cool.

00:42:14I'm going to have a look at the raspberry sorbet.

00:42:16Our raspberry sorbet has been in the freezer for about two hours.

00:42:20It is one of the main elements in the dessert dish.

00:42:23It adds that nice cold, refreshing, kind of tangy flavour to it.

00:42:27It's not creamy like an ice cream, but you still do want it to be really nice and smooth,

00:42:32not with any little icy crystals around it.

00:42:37How did the consistency feel?

00:42:45It is icy.

00:42:48Oh, no.

00:42:50The raspberry sorbet is such a crucial element.

00:42:52The dessert is quite sweet without it.

00:42:55I would be pretty devastated if this is what lets our dish down.

00:43:00This could be potentially what sends us home.

00:43:11This is the MKR semi-final.

00:43:1445 minutes left.

00:43:15Will this dessert take you to the grand final?

00:43:18Come on, guys!

00:43:19Let's do it!

00:43:21So Danielle and Michael, they are making pandan meringue with lemon curd and raspberry sorbet.

00:43:31It is icy.

00:43:34Oh, no.

00:43:35How icy did you feel like it was?

00:43:37It's icier than I would have liked to be.

00:43:39The raspberry sorbet is such a crucial element to this dessert, so I'm not feeling good about it.

00:43:44Yeah, but then what are we going to do about it?

00:43:47We can't make a sorbet in 40 minutes.

00:43:49Yes.

00:43:50Look, guys, there's no way they can fix the raspberry sorbet.

00:43:53You can't actually redo it.

00:43:54Like, we've got 40 minutes to go.

00:43:56There's no way.

00:43:57I know it's going to be tough, but I feel like without the sorbet, this is not a semi-final worthy dish.

00:44:03Obviously, the boys are a little bit ahead of us, and I don't want to go home.

00:44:07Like, we want to make it to the next stage.

00:44:10I feel like we've done so much leading up into this point, and we have so much more to give.

00:44:15So, if we've got a chance of staying in this game, we need to serve this raspberry sorbet on the plate.

00:44:21I've pulled out the other batch of the raspberry sorbet, so I'm going to check that now to see if that's the same consistency as the first batch.

00:44:28Oh, this sorbet's way better. Look at that.

00:44:32Oh, nice.

00:44:35Okay.

00:44:36Yeah.

00:44:37Yeah.

00:44:43Good.

00:44:44I love it.

00:44:45The tasting the sorbet, it tastes really good.

00:44:48Look, it's still slightly icy, but I think way better than the other batch.

00:44:53I'm happy to serve this up tonight with promised raspberry sorbet, so we are going to deliver raspberry sorbet.

00:44:57Two teams, one spot to the grand final.

00:45:0130 minutes to go.

00:45:05So, Justin, I'm about to start whisking up this, um, the egg whites.

00:45:09Yep.

00:45:10Because the chocolate mixture is pretty much done.

00:45:12Justin and Will seem a little bit confident themselves because they were ahead, but, mmm.

00:45:17I don't know if they should feel that confident.

00:45:19They haven't even got their souffle mixture in the ramekins yet.

00:45:22There's none in the oven.

00:45:23It takes 15 minutes to cook.

00:45:25If they don't get moving, they have no time to plate, no time to do anything.

00:45:29All right, what's going on here?

00:45:31Just folding in the souffle.

00:45:33Souffle?

00:45:34Mmm.

00:45:35Woo!

00:45:36Do you know how long your souffle cooks in the oven?

00:45:37Roughly 12 to 15 minutes.

00:45:39Yeah.

00:45:40So, what's the plan?

00:45:41You're going to wait for the clock to tell you that?

00:45:43The last 15 minutes, we're going to put them in.

00:45:46If the boys get it wrong, they're in massive trouble.

00:45:4915 minutes to cook it, you're putting in it 15 minutes.

00:45:51I'm not sure how you're getting that on the plate.

00:45:53Very, uh, what shall I call it?

00:45:55Ballsy?

00:45:56It's very ballsy.

00:45:57The most important part of the souffle is the timing.

00:45:59If we get them into the oven too early, then it's just going to sit there and sink.

00:46:02If we put it too late, we might run out of time.

00:46:05But there's no time for, like, is it good, is it not?

00:46:08Like, once you present it, it is what it is.

00:46:11So, hopefully…

00:46:12No, no, there's no hope anymore.

00:46:13You've got to deliver.

00:46:14This is going to be good.

00:46:15You've got to deliver.

00:46:16This is going to be good.

00:46:17Why did we do such a stressful dessert?

00:46:19Because that's what we do.

00:46:20Yeah, true.

00:46:21Yeah, alright.

00:46:22Cross your fingers, man.

00:46:26Okay.

00:46:27Shall we make a…

00:46:28Let's make a practice one, yeah.

00:46:30We'll do practice with one of these.

00:46:32We're a little bit behind Justin and Will based off the judges' critiques,

00:46:35so we need to make sure that the rest of the dish is perfect.

00:46:38So we're going to have some lemon curd on it.

00:46:40It's going to have some whipped cream.

00:46:42We're going to make a little tester one that we can taste,

00:46:44just to make sure that we kind of get all the elements exactly how we want it.

00:46:49Let me try it with you.

00:46:50Yeah.

00:46:56The cream, definitely.

00:46:57Mmm.

00:46:58Is it good?

00:46:59Mmm.

00:47:00It needs a cream.

00:47:01I love it, but that doesn't mean much, does it?

00:47:04If you look at the two teams, split a line down the middle,

00:47:07one team's head down, and one team's quite relaxed.

00:47:10The tables have definitely turned in this dessert course.

00:47:13Justin and Will are frantically trying to get this souffle mixture together

00:47:16in the ramekins and in the oven,

00:47:18whereas Danielle and Marco pretty much did everything in the main course,

00:47:21so it's just down to really assembling and playing with it a little bit

00:47:24and seeing if they're happy.

00:47:25Fifteen minutes left.

00:47:26Keep your eyes on the job.

00:47:27Come on.

00:47:28Let's go.

00:47:29Justin and Will, get those souffles in the oven now.

00:47:33We are.

00:47:34Good.

00:47:35Hurry up.

00:47:36Justin and Will, you have plenty of time.

00:47:37Don't worry about that souffle.

00:47:38It doesn't need to go in the oven yet.

00:47:39Get it in.

00:47:40I would be panicked if I didn't have my souffle in.

00:47:43We've got fifteen minutes left.

00:47:46Don't stress.

00:47:47Don't stress.

00:47:48The pressure is definitely starting to kick in right now.

00:47:50We need to fill those souffles, get them in the oven.

00:47:53It's literally going to come down to the last couple of seconds here.

00:47:56They've got to pray to the souffle gods.

00:47:58I'm telling you now.

00:47:59Looks good, guys.

00:48:00And the souffles finally hit the oven, but they've still got a lot to do.

00:48:15I'm freaking out for them.

00:48:16They haven't got their ice cream out.

00:48:18They've still got to get those on the plate and a whiskey caramel.

00:48:21All right, Will.

00:48:22I'm going to burn off the whiskey sauce now.

00:48:24Yep.

00:48:25It's so important to get the balance right.

00:48:27Just so it doesn't taste like it.

00:48:29It tastes in the shot of whiskey.

00:48:30A shot of whiskey right now would be good though.

00:48:32I'm not going to lie.

00:48:33Personally, I'm not a big fan of the dark spirits.

00:48:36It's too overpowering when you have it in anything.

00:48:38It just overpowers the whole dish.

00:48:39I love whiskey and whiskey and chocolate together.

00:48:42Or you have like a caramel or anything like that is perfect.

00:48:45I hope that it's not too strong.

00:48:47Like I hope it's there, but it's like just a nice carrier for the dish.

00:48:50Just a teaspoon more.

00:48:51Yep.

00:48:52Okay, that's heaps.

00:48:55They're starting to rise.

00:48:57Five minutes to go.

00:48:58Presentation matters.

00:49:00Because it's quite a sweet dessert, the sorbet balances it out.

00:49:06I'll scoop them all so that they're ready.

00:49:08I feel like we've had such a good cook today.

00:49:10Oh, they look very cute.

00:49:12Now the motivation is higher than ever.

00:49:14This competition means everything to us.

00:49:16The closer we get, the more that we want it.

00:49:18We really, really have to fight for our spot.

00:49:20We definitely don't want to get sent home in the semi-finals.

00:49:23I don't want this to be an end.

00:49:25I feel like there's so much more we still want to give.

00:49:29If they don't get those souffles out in time,

00:49:31we probably don't even need to serve the sorbet.

00:49:33We might be just straight through to the grand final.

00:49:35Let's not have that attitude, eh?

00:49:37Two minutes left.

00:49:38Let's go.

00:49:39Let's go check the others.

00:49:40Yeah.

00:49:41Can you hold on to this?

00:49:42Our heads are literally bang up against the oven door.

00:49:50We are staring at these souffles, looking at the clock, looking back,

00:49:54just praying that they're going to start to rise.

00:49:58This is actually really stressful, man.

00:50:00We have so much at stake, falling short.

00:50:03Look at this stage of the competition.

00:50:05It'd be devastating.

00:50:06Look, they're like two lions in a cage,

00:50:09running back and forth, looking at those souffles.

00:50:12There's nothing they can do.

00:50:13They can't open.

00:50:14If they open the oven, the souffle goes down.

00:50:15Justin and Will, you've got to get your ice cream out.

00:50:17Man, our backs are up against the wall.

00:50:19The souffles come out pretty much the last couple of minutes,

00:50:23and same with the ice cream,

00:50:24because I don't want the ice cream to sit and melt,

00:50:26so it will literally come down to the last second today.

00:50:29Come on!

00:50:31Run!

00:50:35Get up there!

00:50:36It is really stressing me out.

00:50:38Boys, you really need to pick up the pace.

00:50:45Are you starting to plate anything?

00:50:47Huh?

00:50:48Are you plating anything?

00:50:49They are leaving no time for themselves here.

00:50:52This could be the end of Justin and Will.

00:50:54I reckon this is the most stressed I've ever been, bro.

00:50:56Yeah, me too.

00:50:57I reckon it's coming down to the wire.

00:51:00This is for your place in the grand final. Come on!

00:51:03I reckon it's coming down to the wire.

00:51:04I actually don't know if we're going to have anything plated.

00:51:09The souffles have risen.

00:51:10Let's go.

00:51:11Woo!

00:51:12Woo!

00:51:13Woo!

00:51:14Woo!

00:51:15We've still got a job in there. We've got to get these on the plate.

00:51:16Get your ice cream, get your ice cream!

00:51:17Yep, yep, yep, yep.

00:51:18Go!

00:51:19Go!

00:51:20Go!

00:51:21Go!

00:51:22Go!

00:51:23Go!

00:51:24Go!

00:51:25Go!

00:51:26Go!

00:51:27Go!

00:51:28Go!

00:51:29Go!

00:51:30Go!

00:51:31Go!

00:51:32Go!

00:51:33Go!

00:51:34Go!

00:51:35Go!

00:51:36Go!

00:51:37Go!

00:51:38Go!

00:51:39Go!

00:51:40Go!

00:51:41You gave up your other ice cream.

00:51:42Go!

00:51:43Go!

00:51:44Go!

00:51:45Go!

00:51:46Alright let's swap these out for nice looking ones.

00:51:48Right now we're in a really good spot.

00:51:50Now that we're this close, nothing's going to get in our way for the grand final.

00:51:54Marco and Danny, how are you doing? Good!

00:51:5620 seconds, it's fine, it's fine, it's fine, it's fine.

00:51:58Plenty of time. Plenty of time, plenty of time, plenty of time, plenty of time.

00:52:02Five, four, three, two, one!

00:52:07That's it! Stop cooking!

00:52:09Move away from your bench!

00:52:11We're slightly behind after main course, so now going into the critiques for the dessert,

00:52:20we can't afford a bad critique.

00:52:22I do feel like we have done everything we can, so I hope that it's enough.

00:52:27Do you reckon the inside's alright?

00:52:30We took such a big risk with our dessert tonight and we got it done,

00:52:33but there is still a part of me that's like, okay, looks great,

00:52:37but we just don't know until we put our spoons into that souffle.

00:52:40All right, well, what a battle.

00:52:46You guys look exhausted from this cook-off.

00:52:49It was a bloody huge effort and I can't wait to taste and see how this turns out.

00:52:55Justin and Will, you created chocolate souffle with chocolate ice cream

00:53:02and caramel whiskey sauce.

00:53:08Start up.

00:53:09Souffles have risen, great, but we just don't know what's inside of these things.

00:53:22If it's not gooey in the middle, we could be in trouble.

00:53:24And the whiskey sauce has a good hit of whiskey, but hopefully it's not overpowering.

00:53:29It is nerve-wracking because you just don't know if you've done enough

00:53:32or if you've done too little.

00:53:34Like, those are the sort of vibes for me at the moment.

00:53:37Bon appetit.

00:53:39I would not have done that for you.

00:53:59making that souffle i think it's quite ballsy to do it because obviously it's you won't know

00:54:12until the last second i was watching them like looking the oven like little kids waiting for

00:54:18it to rise so i feel like the boys done a very good job however i feel like the whiskey sauce

00:54:26it's very overpowering and like way too much on the plate yeah i feel like a little bit lit after

00:54:34having that i think i agree with the whiskey part that was very overpowering but i think when you

00:54:41put it in the souffle and have the ice cream all on one spoon it marries together quite nicely

00:54:46and usually i don't like the darker rum spirits but all together i really enjoyed that and the

00:54:52chocolate ice cream like that was really really good it's nice and creamy perfect texture and it

00:54:57wasn't too chocolatey either so the coldness with that hot souffle together was just

00:55:02hearing all the comments do you agree with all of them um some of them i think once you pair

00:55:11everything together that's how it's supposed to be i think that it all infuses and that's how it's

00:55:17meant to be tasted but yeah it could be a little bit overpowering for some people but

00:55:21it's the way i like it the whiskey sauce definitely let them down you want to taste the whiskey a

00:55:27little bit but i think they overdone it completely that one element letting them down i think they've

00:55:32opened the door enough for us to go into the grand final okay well interesting next one let's try

00:55:38danielle and marco's pendant meringue with lemon curd and raspberry sorbet

00:55:45this is a will determine whether we make it to the grand final or not

00:55:59with our sorbet it's still a little bit icy and then i wanted it to be

00:56:02but hopefully we've done enough to make it to the grand final bon appetit

00:56:08we're in battle you've just come off the back of

00:56:38cooking a restaurant using meringue how was this one um the exterior is really nice and

00:56:46crunchy and the interior has that beautiful airy texture i really like the flavors however

00:56:54the sorbet it is a little bit icy the sorbet honestly the flavor of it i'm just like yum

00:57:02my meringue is cooked perfectly it's airy it's crispy on the outside overall i really enjoy this dish

00:57:11your thoughts better than your souffle then um i prefer chocolate but i can appreciate the flavors

00:57:20that are like before me so do you think it's close i think it's close yeah baby who do you think is going

00:57:26to go to the grand final well i've preferred daniel marco's dishes today so i think daniel marco

00:57:34lord and leal both great flavor combinations but i think justin and will

00:57:38are ahead it's not far it's gonna be close teams you've tried both courses now

00:57:46but colin and i we will decide who will be our very first grand finalist

00:57:53going into the desserts we're a little bit behind so it seems like the dessert has brought us

00:57:58kind of to an even playing field and i think at this point it's a flip of a coin who goes through

00:58:03there's different palettes around the table but it's only the judges palettes that matter

00:58:07and that determines our fate this is for our grand final chance

00:58:24there's a lot of anticipation right now are we going to make it to the grand final and have a 50

00:58:29chance at 100k or are we going to go home and fail in our mission to be my kitchen rules champions

00:58:34so i do feel like we have done everything we can every cook every dish in this competition

00:58:41comes down to this moment we have taken massive risks tonight and it has to be worth it the grand

00:58:49final that's the goal and then to win it like we want this bad justin and will daniel and marco

00:58:58the road to this semi-final has been long and difficult but sadly as we know one team will move

00:59:06forward and one team will be knocked out we are definitely scared about the possibility of going up

00:59:17against justin and will i feel like we don't want to do that unless we have to it's now time to reveal

00:59:24our thoughts and find out which team will go through the mkr grand final i will be starting with daniel

00:59:34and marco for man who served us miso glazed salmon with sorbonne noodles and smashed cucumber salad

00:59:43very classic asian dish which was delicious this was a lesson in making sorbonne noodles they

00:59:51to me they were the highlighted dish they were great texture flavor the dressing just brought it

00:59:56together smashed cucumber salad added a little bit of freshness and that as well was really well seasoned

01:00:02now the salmon i can't say that the salmon wasn't delicious because it was

01:00:08what i say is the salmon needs to be marinated in the miso so it soaks all of the miso and then you just

01:00:15grill it to make that beautiful caramelization but apart from that great dish

01:00:25i'm so proud of daniel for the sober noodles i think they came out beautifully but it was my job

01:00:30to cook this salmon worrying too much about the crispy skin has definitely cost us i hope the error that

01:00:36i've made isn't what sends us home tonight justin and will you gave us a sri lankan tripe curry with

01:00:44paratha and carrot sambar try boys i'm glad they weren't scoring me either um look i love tripe it's

01:00:55a great way to showcase different cuts of meat your traps were really well cooked still with a bit of a

01:01:01bite which was exactly what it's supposed to be and the paratha was cooked really well great just to

01:01:07dunk it in your curry sauce i would have loved a little bit more lime or tamarind more sourness to

01:01:15it it was a beautiful curry but i have had a better curry from you before hearing colin say we've done a

01:01:24better curry in the past definitely not what we want to hear daniel marco great cooks yeah with them

01:01:29scoring the highest in terms of instant restaurant scores that still lingers in my mind they could

01:01:34really beat us tonight with their dessert new daniel america for dessert you gave us pandan meringue

01:01:43with lemon curd and raspberry sorbet my first bite of the meringue was really sweet and i was like

01:01:52oh far right now this is like a smack of sugar and then i had the sorbet and i'm like oh this is not

01:01:58sweet enough and then i put both together i'm like that works so well that it really did the

01:02:05downside of the sorbet not being sweet enough is you get crystallization so a little bit more glucose

01:02:11would have been helpful but when you ate it all it was beautiful good flavors a few errors along the way

01:02:18the judges critique it's definitely in line with kind of what i was thinking the sorbet definitely

01:02:24was a little bit icier than we hoped for but it all paired well together hopefully that crosses us over

01:02:29the line for dessert gents we had chocolate souffle with chocolate ice cream and caramel whiskey sauce

01:02:38it's go hard or go home with you isn't it yeah pretty much first you're bringing tribes from anchors

01:02:44and then you decide to do a souffle which is probably one of the hardest thing to present

01:02:49the souffle itself it's just it was light it was rich it was slightly gooey in the middle the whiskey

01:02:59sauce yes is a little bit strong but when you add it with the bitterness of the chocolate and the ice

01:03:03cream it was perfect it went it was just incredible dessert

01:03:11the critiques from the judges have been pretty balanced i'm still hopeful that we can get to this

01:03:15grand final we had a couple of small errors here and there but the boys also had a couple of things

01:03:20that they could have improved on too we've put it into the judges hands we've done everything that we

01:03:24can but you never know until they give their verdicts this is it my knees are buckling

01:03:33i'm just keeping it calm and collected but deep down i am packing it yeah so there are our thoughts

01:03:40and this is our decision the tension in the room right now is so high this is the end for one of

01:03:47these teams my kitchen rules dream i don't know who's going to take it out at this point

01:03:54the first team

01:03:58into the my kitchen rules grand final

01:04:04is

01:04:10that feels unreal

01:04:34we yeah

01:04:35big risk big reward grand finalists that feels amazing oh man you've made a lot of sacrifices

01:04:44you've kids waiting at home for you and they don't see the struggle you go through yeah

01:04:50does it feel worth it yeah it's definitely yeah it definitely feels worth it you went hard and it

01:04:54paid off and you're not going home yeah that time away yeah it's been the hardest thing about this

01:05:01whole competition but it also is extra motivation yeah we just want to do them all proud yeah and

01:05:07that excites me that gives me that burning desire to win this competition

01:05:13danielle and marco i'm sorry to say you've been eliminated from my kitchen rules

01:05:19you guys fought hard every step of the way you should be so proud of each other

01:05:25of the food you presented everything yeah congrats boys like couldn't have been up against better

01:05:30competition would have loved to get the win but i feel like we went out with a really good cook that

01:05:35we're really both proud of so i feel i i'm happy yeah devastated to leave at this point in the competition

01:05:41we were so confident that we were going to go all the way but i'm super proud of our efforts danielle and

01:05:47marco you brought a lot of passion to your dishes but more than that funny warm and optimistic at all

01:05:57time right now you guys should live very very proud of yourselves thank you very much you did

01:06:07danielle and marco it's time to leave the kitchen au revoir and good luck

01:06:22being on my kitchen rules has been amazing i've met amazing people on the way ate a lot of good food

01:06:28some bad food too i'm so happy with how far we've come like all the pressure all the stress it's really

01:06:35been worth it i'm just so proud of us as people and like how much we've grown danielle and i will

01:06:41definitely be together forever

01:06:56next time it's our second semi-final which team will be meeting justin will in the grand final

01:07:05we are bringing new techniques that we don't usually do elevate their menu it is very ambitious

01:07:16never have we seen them use fancy stuff like lobster we are running out of time lol here's some

01:07:22time thanks colin thanks or will boss friends maria and bailey we've always been complex correct past

01:07:30mistakes the judges have been saying simple simple simple i'm gonna keep it simple tonight to land the

01:07:36last remaining grand final spot it's gonna be show stopping they should be threatened by us maria and

01:07:44baby going down the bogans from logan are we intimidated by them no

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