My Kitchen Rules (2010) Season 15 Episode 22

Reality Realm US

My Kitchen Rules (2010) Season 15 Episode 22  #RealityRealmUS  Reality Realm US  🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TheVisionFrame 👉 THANK YOU ❤️❤️❤️❤️❤️

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, we 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.

00:01:39Could their decision cost them a spot in the grand final.

00:01:44They'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.

00:01:57See you later grand final.

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

00:02:21To make it to the semi-finals 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 a 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 semi-finals 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, nothing's going to get in our way from getting that 100k.

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

00:03:14This is it.

00:03:16The first semi-final.

00:03:19The four teams in this kitchen are the four best teams in this competition.

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

00:03:31Justin and Will.

00:03:32Danielle and Marco.

00:03:34You've both started this competition with a bang.

00:03:38You've both have been frontrunners at various times.

00:03:42But 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, they're both insanely good cooks, but there are competitions.

00:04:00So being on the sidelines, we get to watch and see how they work.

00:04:04We know how they cook.

00:04:05That's a huge advantage to us.

00:04:07Justin and Will.

00:04:09How confident are you tonight?

00:04:12We're feeling pretty confident.

00:04:14I mean, a little bit nervous at the same time because it 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.

00:04:24Especially having two boys, like being a role model for them.

00:04:27Teaching them that absolutely anything is possible if you put your mind to it.

00:04:31We just want to continue to be their heroes.

00:04:35Making sure we are looked up by our children.

00:04:38Family means the world to me, you know.

00:04:43This time away from them, like, it's been a lot.

00:04:47And I just want them to be proud.

00:04:52Good luck to you both.

00:04:53Thank you very much.

00:04:56Danielle and Marco.

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

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

00:05:06Danielle and I, we're very different in the kitchen.

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

00:05:29That 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.

00:06:05They 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.

00:06:15You know what they think.

00:06:18I expect both teams to be fighting for their lives today.

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

00:06:26This 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, but the judges are the ones that are going to be scoring.

00:06:35So, if we're going to get into the grand final, we have to give it everything that we've got.

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

00:06:41Teams, you will have two hours for your main.

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!

00:07:00Yes!

00:07:01Let's go!

00:07:02Woo!

00:07:04Good luck, good luck, good luck.

00:07:06Okay.

00:07:08Tonight, rather than going too far outside the box, our game plan is to focus on our strengths and leaning into what we know how to do.

00:07:15Justin and Will, they've been the strongest team throughout the competition from the start.

00:07:19So, we want to give ourselves the best chance of beating them tonight.

00:07:23Oh!

00:07:24Nice!

00:07:26The heart starts racing.

00:07:28The adrenaline starts pumping.

00:07:29It's game on.

00:07:30Yeah.

00:07:32I feel like I was ready to run out to take some hit-ups and tackle some people.

00:07:35But we're cooking food.

00:07:38Allianz Kitchen HQ.

00:07:40Same thing.

00:07:43Daniel, I'm going to cut the salmon into salmon fillets now so that we can fry them on the pan.

00:07:47Perfect.

00:07:49For main course tonight, we are making miso glazed salmon with soba noodles and smashed cucumber salad.

00:07:55Daniel, what I love about salmon is that it just falls apart in your mouth.

00:07:58It's the sake of the sea.

00:08:00Is it?

00:08:01Pretty sure.

00:08:02We've taken a lot of the feedback from the judges.

00:08:04They think that we can do Asian flavours really well.

00:08:07And it's better to play it safe and take massive risks when there's a lot on the line.

00:08:12I think the Asian flavours is what we got the highest score for, so we've got to go back to that today.

00:08:16Yeah.

00:08:17Yes.

00:08:18Yes.

00:08:19For the semi-finals here.

00:08:20Three separate elements that all go together really well.

00:08:23If we can nail all three of them, we should be going straight into the grand final.

00:08:27Daniel and Marco, I feel like this is very them.

00:08:30This is them as a dish.

00:08:31I 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 when they first enter the competition,

00:08:42which if they can do that, I think they have a really strong chance against Justin and Will today.

00:08:46Yes.

00:08:48Just 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 with carrot sambal and paratha.

00:09:00What is that?

00:09:01Oh my God, guys.

00:09:02I think this is like something from the inside of an animal.

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

00:09:10It's not a cut of meat that everyone, maybe 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.

00:09:22The 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?

00:09:35It 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, huh?

00:09:49During this whole competition, we have excelled from day one to our last ultimate instant restaurant.

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

00:10:00We want to sort of step outside our comfort zone and think outside the box.

00:10:04If you want to win this thing, that's sort of where you need to be.

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

00:10:09We 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, I'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 semi-finals.

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.

00:10:41We're going to do the soba noodles now.

00:10:43With our soba noodles, we really want to show technique.

00:10:46This is quite a firm dough.

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

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

00:10:56If we get them right, I feel like that's going to be a huge advantage for our main course tonight.

00:11:00All right, the dough is done, Marco.

00:11:03Teams, the time is flying fast. Let's go!

00:11:06Good job, Alan.

00:11:07Amazing!

00:11:08Will and Justin. Hello, boys.

00:11:13Hey, how are you? What's going on?

00:11:15How are we going?

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

00:11:17Yeah, have a look.

00:11:19Bit of tripe.

00:11:21And how confident are we on this dish?

00:11:23Look, it was risky because it's, you know, awful.

00:11:26And 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. Don't like it.

00:11:46My pulse is going through the roof.

00:11:48Yeah.

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

00:11:51Mm.

00:11:55Coming up...

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

00:11:58Let's go!

00:12:00With a place in the grand final on the line...

00:12:03Today is...

00:12:04It's make or break, right?

00:12:06Will one team...

00:12:08Oh, no.

00:12:09They're in massive trouble.

00:12:10What are we going to do about it?

00:12:11To go 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.

00:12:25It needs to be perfect.

00:12:26I really like this dish.

00:12:28Yeah.

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.

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

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

00:12:52Joking.

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, God.

00:13:11Get rid of the tripe.

00:13:12Get rid of the tripe.

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

00:13:14Put the chicken in, yeah.

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.

00:13:26Marco, 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.

00:13:44Sometimes the simplest things are the nicest.

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.

00:14:11The only thing with this is it's a one-point wonder.

00:14:15Yeah.

00:14:16So 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,

00:14:26whichever 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, versing us,

00:14:35we 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.

00:14:52We have a 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,

00:15:00you 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,

00:15:12so we'll see how this goes for them today.

00:15:14Danielle, I'm just starting on the syrup for the sorbet now.

00:15:16Perfect.

00:15:17Both teams have started on the desserts.

00:15:20So 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

00:15:33with chocolate ice cream and caramel whiskey sauce.

00:15:36I'm going to get this to a simmer, Will,

00:15:38and then I'm going to add the vanilla essence in.

00:15:41The dessert is definitely something that we don't normally cook

00:15:44on a regular basis.

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

00:15:48We're stepping well out of our comfort zone,

00:15:50and we're actually really pushing ourselves,

00:15:53because this is the semi-finals.

00:15:55We're taking a massive risk tonight with our dishes,

00:15:58and 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,

00:16:05it all comes down to the very last second.

00:16:07Is this going to stay nice and risen,

00:16:10or is it going to deflate?

00:16:12And I think that's a big risk.

00:16:13I don't think we've seen anything like that

00:16:15in the competition thus far.

00:16:16No.

00:16:17And I hope that this one goes well for them,

00:16:19because they don't have any other options left

00:16:20if 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

00:16:32with lemon curd and raspberry sorbet.

00:16:35So we had a bit of a downfall in the ultimate Insta restaurants

00:16:38with our dessert,

00:16:39so it's super important tonight that we do these justice.

00:16:43For our dessert,

00:16:44we're adopting the same strategy we had for our mate.

00:16:46We're sticking to the flavours that we know

00:16:48and doing them well.

00:16:49Because it's not good enough just to do better

00:16:51than what we did before.

00:16:52Now we need to make sure that we do better than Justin and Will,

00:16:55so the pressure's going through the roof.

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

00:17:00Yeah, one of them's done.

00:17:01I'm just doing the other one.

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

00:17:05$100,000 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.

00:17:16Alright, ice cream's going in the churner now, Will.

00:17:18You happy with the curry?

00:17:19The tripe's here.

00:17:20I'm going to check it.

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

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

00:17:27Probably one of my favourite things to do at home.

00:17:29Just making like flatbread, roti, paratha.

00:17:31Oh, mate.

00:17:32All that good stuff.

00:17:33You are the king of flour.

00:17:34So paratha's similar to a roti, crispy on the outside,

00:17:37sort 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

00:17:54and just frickin' kill it today.

00:17:56The time is flying fast.

00:17:57Let's go!

00:17:58Woo!

00:18:00Come on, guys.

00:18:01You 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,

00:18:13so that I know exactly what shape to do them.

00:18:16Although we're in our main cook time,

00:18:18it's so important that we've prioritised our desserts.

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

00:18:23as soon as possible.

00:18:24We need to make sure that they're cooked

00:18:25and 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,

00:18:34is 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.

00:18:40We'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

00:18:47because you're not using or leaving any room for error

00:18:50with your main.

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

00:18:58because the meringues need to cook and cool

00:19:00and then the sorbet needs time to set.

00:19:02So if we don't get onto it now,

00:19:04we won't have enough time for them to both be done.

00:19:06I'm really concerned for Danielle and Marco,

00:19:08actually, 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,

00:19:14but if you have no main,

00:19:15you're not serving anything, are you?

00:19:16No.

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.

00:19:31...everything.

00:19:33I am a little disappointed.

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

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

00:19:37No.

00:19:38No.

00:19:4530 minutes left.

00:19:46Pick up the pace.

00:19:47Let's go!

00:19:48Woo!

00:19:51Keep moving for us.

00:19:5230 minutes, Will.

00:19:53Mate, today is make or break, right?

00:19:55Keep working on that curry.

00:19:56Yeah, yeah.

00:19:57We want it to be perfect, bro.

00:19:58Yeah.

00:19:59Alright, we've got 16 meringues, and they're going in the oven.

00:20:02Ooh, get them in there, Danielle.

00:20:03Yes!

00:20:04Good job!

00:20:05Well done!

00:20:06Woo!

00:20:07Yeah!

00:20:08Here.

00:20:09Well done.

00:20:10Good shit.

00:20:11Good work.

00:20:12Okay.

00:20:13Danielle and Marco, they seem like they're on a good track for their dessert.

00:20:15I think they have every element done, the meringue and the sorbet on, so 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.

00:20:29We need to finish the cucumber salad, make the miso glaze, and then after that, you're

00:20:36literally just doing the salmon.

00:20:37Yeah.

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 sorbet 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 enough,

00:20:51I'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.

00:21:08First 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.

00:21:19It's a lot to play for, my friend.

00:21:22All right.

00:21:23First piece of dough.

00:21:24Now I've got to get started on the paratha.

00:21:26Rolling out the paratha.

00:21:27I want it to be as thin as possible that I can almost see the surface.

00:21:30And 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.

00:21:39Ready 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.

00:21:47The paratha's going to complement the curry nicely.

00:21:50But a perfect paratha is nothing if 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.

00:22:02With so much going on in the kitchen, we've left the salmon sitting there for a little bit.

00:22:05The clock is starting to run out.

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

00:22:09I'm going to start basting 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.

00:22:34If the marinade's already on it, that could affect it.

00:22:36So I'm basting it now.

00:22:38We'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.

00:23:1115 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?

00:23:22Do you want to try a little bit?

00:23:24Oh, bro.

00:23:29That is tender.

00:23:30Yeah.

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

00:23:32Yeah, me too.

00:23:33Like, yeah. 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, I know the balance isn't right.

00:23:50A little bit worrying.

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

00:23:53Oh, 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.

00:24:07I'm testing the curry every maybe 15 seconds.

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

00:24:13I feel like Justin, they keep trying the curry and there will be nothing left for us.

00:24:18Does that mean they're actually not happy with it?

00:24:20Watching Justin adjusting the curry all the time, I'm actually getting a little bit worried.

00:24:26Like, I feel like he's just keep adding things and 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, little bit at a time.

00:24:36Six minutes, bro.

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

00:24:41That looks like they're adding sugar, which means they're not happy with it at this stage.

00:24:46Bro, just ride this to the end because it needs to be, it needs to be perfect.

00:24:54Oh, 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.

00:25:04If 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, but 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, so Marco needs to spend all this time

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

00:25:48but they seem like they're on top, so Justin and Will.

00:25:51I think the pressure of the semifinals is really starting to show.

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

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

00:25:59We've delivered some amazing curries in this competition.

00:26:02And so it's paramount that we nail this one, because if we don't...

00:26:07That is a huge fail and a massive disaster.

00:26:10Here, we've got some glaze left.

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

00:26:16We love it with crispy skin.

00:26:18I'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 really hoping that we get both those things right.

00:26:30That's it, you 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.

00:26:41Ten!

00:26:42Nine!

00:26:43Eight!

00:26:44Seven!

00:26:45Six!

00:26:46Five!

00:26:47Four!

00:26:48Three!

00:26:49Two!

00:26:50One!

00:26:51Thumbs up!

00:26:52Step away from your bench.

00:26:55Good job, guys!

00:26:56That was amazing!

00:26:58Oh my gosh, I can't believe we just did that.

00:27:00As normal, we took our time and used every last second,

00:27:03but 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.

00:27:09Sometimes we've stuck to our guns, just focusing on the flavours that we love ourselves.

00:27:14We 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.

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

00:27:21Yeah.

00:27:22Something was missing.

00:27:23We took a huge risk on this dish, but now I'm not sure the flavours are balanced.

00:27:33If something's out, we could be going home.

00:27:35We're in the semi-finals.

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

00:28:04They could give us a critique that sort of makes us question, man, was that really good or not?

00:28:10And that might lead into the dessert.

00:28:12Yeah, I'm worried about that.

00:28:14Now we all get to taste the mains, but only Manu and I will be scoring.

00:28:20You won't get a vote, but by tasting the mains, you will know where you stand compared to the other teams.

00:28:27And what you will need to do to win in the finals.

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

00:28:35Okay, let's try Daniel and Marco's miso glazed salmon with sorban noodles and smashed curry salad.

00:28:49What 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, enough glaze, and it's not cooked properly.

00:29:01It needs to be perfect.

00:29:04Bon appétit.

00:29:34My salmon is cooked so nicely.

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

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

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

00:29:46So, I really like this dish.

00:29:49I'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.

00:30:06The 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?

00:30:16Um, my salmon was cooked well, but is this a semi-final worthy dish?

00:30:22Uh, if it wasn't for the soba, I don't think it's worthy.

00:30:27That's like us saying that without their curry, their roti and sambal wouldn't be semi-final worthy.

00:30:36I don't think we would have served it without the soba noodles.

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

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

00:30:57Throughout this competition, we've been known to make great curries,

00:31:00and so it's paramount that we nail this one.

00:31:04Everything needs to be well-balanced.

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

00:31:20Oh, I'm dreading trying this tripe.

00:31:24I really don't want to do it.

00:31:25Try it for me is a no.

00:31:31Bon appetit.

00:31:32Where do we start?

00:31:48The bread.

00:31:49Bread.

00:31:59People in Logan don't even eat that.

00:32:02No.

00:32:04One, two, three.

00:32:05Three.

00:32:06In there.

00:32:08Go.

00:32:20I'm sorry.

00:32:21Alright, Lol and Lil.

00:32:33You're in the semi-finals and you're still trying new foods, new ingredients.

00:32:37Yes.

00:32:38yes how is it was not excited to eat this dish have to be honest but flavor in the sauce great

00:32:46would i eat this particular piece of meat again no

00:32:54i'm actually really shocked i was able to separate the fact that it's stomach lining in my head out

00:32:59of there i was really focusing on the flavor i actually really don't mind the texture of that

00:33:02at all it kind of just reminds me of calamari or squid or something and the flavors of that curry

00:33:07are to die for like as per usual your curries are delicious and that was no different i am a little

00:33:14disappointed because i was hoping you guys would bring something different you know change it up

00:33:21like a semi-finals i thought you'd come in tribe's a little different sure yeah but it's still a curry

00:33:29the tribe is nice i don't know if it was a bit too true for my liking but i know this

00:33:34the consistency is supposed to be the flavor of the curry was really nice i just thought it'd be

00:33:40good to see something else this is just a good old classic opposite team like trying to throw us off

00:33:47fail game i'm just like barely shush

00:33:55daniel marco your thoughts um i wouldn't usually get tried i'm not probably the biggest fan of it but

00:34:01i actually thought it was really nice the flavors in the curry were absolutely delicious i don't know if

00:34:06my path was maybe like a little bit underdone in the middle just a bit too doughy but otherwise the

00:34:11flavors were really really good and we haven't tried one of the boys codes yet so i'm understand

00:34:16why everyone says they're amazing lol after trying two dishes who have you got ahead i think justin and

00:34:25will are ahead at the moment the flavors of this are spot on so i think definitely justin and will at

00:34:30this stage i do appreciate all the effort that justin and will have put into this beautiful meal it's

00:34:36just not for me so i just feel like i really enjoy daniels and marco more thank you split decision

00:34:46very split table if it was up to these guys yeah but as you know it's not it's up to us

00:34:53take a quick break while colin and i have a quick chat about it thank you

00:34:59it was a risk doing trot it's not for everyone's palate however 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 i preferred our dish so i think if we can

00:35:20really deliver on the desserts i think we're going to take this home

00:35:23it's a heart-stopping finish all right let's swap these out for nicer looking ones in the race

00:35:37to plate dessert are you starting to plate anything hurry up look it's coming down to the wire i actually

00:35:44don't know if we're going to have anything plated first team into the my kitchen rules grand final

00:35:52is

00:36:02after tasting both dishes definitely think our dishes in front however it comes down to the judges

00:36:08and whether they agree with us or not after main course i'm not as intimidated by justin and will

00:36:14trying both dishes i preferred our dish so hopefully the judges agree all right so we have daniel and

00:36:20marco's misoglazed salmon with the noodles and cucumber salad i really enjoyed all the flavors

00:36:27and texture of this plate i love the sobe noodles yeah i think the noodles and they had great texture

00:36:33the sauce had great body and a cold noodle there's nothing better than a cold noodle salad

00:36:38my salmon was cooked perfectly yeah me too but i don't know why they worry about crispy skin because

00:36:43that's not the game when you do a misoglazed piece of fish what you want is really the flesh side to be

00:36:51caramelized by the miso yeah see the good dish but they could have technically done things better yeah

00:36:59the shrimp and tripe curry from justin and will very ballsy dish do you know what at this stage of

00:37:06the competition i love that they've taken a risk on tripe that trap which is just cooked it's still a bit

00:37:12of balance but but still delicious to it it's got a lot of work in that sauce like it's very moorish isn't

00:37:17it the only thing i would have added more to this is a little bit more sourness a bit of more tamarin

00:37:24and lime juice yeah there's two great dishes really but i've got one team just slightly ahead

00:37:30for me but i think it's still anyone's game dessert could be the decision maker very much so

00:37:37let's bring them back in

00:37:41teams let's get back to the kitchen let's go

00:37:43walking into dessert it's nerve-wracking i feel like depending on what they say it can really sway

00:37:58how the rest of your night goes i'm super happy with our main so really we want to be ahead of

00:38:02justin and will going into dessert justin and will danielle and michael what a great start to the first

00:38:10semi-final right now justin and will you are in the lead but not by a lot so do not rest on your

00:38:20laurels hearing that like ahead that is such a confidence booster however the job's not done we

00:38:28have our riskiest and most ambitious dish yet if we stuff this dessert it's see you later it's time to

00:38:35push to the very end teams only one of you will be the first team heading into the

00:38:40grand final with a shot of winning a hundred thousand dollars teams you have 60 minutes to

00:38:48complete your desserts and your time starts now come back season it is don't worry about that that's

00:39:00in the past now we've got a dessert to make let's get it done hearing from the judges that justin and

00:39:04will are slightly ahead super disappointing to hear we're a little bit down on confidence but

00:39:09we've still got a lot of fight left in us we just gotta knuckle in and get it done i'm gonna go

00:39:15get the raspberries i'll be back for dessert tonight we're making panda meringue with lemon curd and

00:39:20raspberry sorbet we're gonna put some whipped cream on it we've got some fresh berries feeling really

00:39:24good going to dessert because i feel like we've got a bulk of our dessert done during main time let's have a look

00:39:29perfect we just need to stay focused stick to our original game plan showcase asian flavors because

00:39:39we know we can do them well okay i'm gonna start on the lemon curd marco yeah the risk with this dessert is

00:39:47it being a little bit too sweet we want to make sure that there's not kind of an imbalance with the

00:39:52ratios and for the flavors to all balance each other out do you want to try more lemon or less

00:40:04more lemon i wouldn't say it's not enough at all okay

00:40:09i think danielle and marco are going to use this as motivation that they're a little bit behind at

00:40:12the moment and just smash this out they've already got all these elements out in main time which means

00:40:16they can focus really on the flavors so maybe it's going to pay off for them in dessert this is our ticket

00:40:21into the ground final of course just gonna test the ice cream now will yep talk to me mate the ice

00:40:28cream is creamy i'm just going to put these in the ramigans will and then i'm going to put them straight

00:40:33back in the um freezer good idea all right 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

00:40:46bro we're we're just in front that makes me want to ramp this up this dish up even more

00:40:50let's finish strong that's it man i've got to really care if we're in the lead yeah job's not

00:40:54done a good souffle should be nice and spongy chocolatey and soft inside love a souffle yeah

00:41:02chocolate one at least anyway oh definitely but more importantly these souffles need to rise we've

00:41:09got no margin for error here if these don't rise see you later grand vital so i'm gonna start building

00:41:16like a roux first thing i want to do is heat up the butter the flour the milk in the pot and this

00:41:22will go on the chocolate to milk haven't seen multitasking toss souffle it doesn't take long to

00:41:32put together you know to like bake but if you don't bake it correctly it will collapse and then you don't

00:41:40have a souffle a deflated souffle it's not a souffle it turns into a soufflop it's very risky this could

00:41:48be good for us this could be great for us because we have said multiple times danielle and marco would

00:41:54be easier to beat this is pretty much going to decide who stays and who goes justice yeah definitely man

00:41:59this dessert has to be perfect because we want to make that grand final

00:42:09i'm gonna start whipping the cream now for the um meringue danielle yeah cool i'm gonna have a look

00:42:14at the raspberry sorbet uh raspberry sorbet has been in the freezer for about two hours

00:42:20it is one of the main elements in the dessert dish it adds that nice cold refreshing kind of tangy

00:42:26flavor to it it'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 how did the consistency feel

00:42:45it is icy oh no the raspberry sorbet is such a crucial element the dessert is quite sweet without it

00:42:56i would be pretty devastated if this is what lets our dish down this could be potentially what sends us home

00:43:10this is the mkr semi-final 45 minutes left will this dessert take you to the grand final

00:43:17so danielle and marco they are making pandan meringue with lemon curd and raspberry sorbet

00:43:31it is icy

00:43:35how icy did you feel like it was it's icier than i would have liked to be the raspberry sorbet is such

00:43:40a crucial element to this dessert so i'm not feeling good about it yeah but then what are we going to do

00:43:45about it we can't make a sorbet in 40 minutes yes look guys there's no way they can fix the raspberry

00:43:52sorbet you can't actually redo it like we've got 40 minutes to go there's no way i know it's going to

00:43:58be tough but i feel like without the sorbet this is not a semi-final worthy dish obviously the boys are

00:44:05a little bit ahead of us and i don't want to go home like we want to make it to the next stage i feel

00:44:10that we've done so much leading up into this point and we have so much more to give so if we've got

00:44:16a chance of staying in this game we need to serve this raspberry sorbet on the plate i've pulled out

00:44:22the other batch of the raspberry sorbet so i'm going to check that now to see if that's the same

00:44:26consistency as the first batch oh this sorbet is way better look at that oh nice okay yeah yeah

00:44:40yeah good i love it tasting the sorbet it tastes really good look it's still slightly icy but i think

00:44:51way better than the other batch i'm happy to serve this up tonight with promised raspberry sorbet so

00:44:56we are going to deliver raspberry sorbet two teams one spot to the grand final 30 minutes to go

00:45:03so just i'm about to start whisking up this um the egg whites yeah because the chocolate mixture

00:45:11is pretty much done justin and will seem a little bit confident themselves because they were ahead but

00:45:17i don't know if they should feel that confident they haven't even got their souffle mixture in

00:45:21the ramekins yet there's none in the oven it takes 15 minutes to cook if they don't get moving

00:45:26then they have no time to play no time to do anything all right what's going on here

00:45:30are just folding in the souffle souffle do you know how long your souffle cooks in the oven roughly

00:45:3812 to 15 minutes yeah so what's the plan you're going to wait for the clock to last the last 15

00:45:44minutes when i put them in if the boys get it wrong they're in massive trouble 15 minutes to cook it

00:45:49you're putting in at 15 minutes i'm not sure how you're getting that on the plate very uh what should i

00:45:53call it ballsy it's very ballsy the most important part of the souffle is the timing if we get them into

00:45:59the oven too early then it's just going to sit there and sink if we put it too late we might

00:46:04run out of time but there's no time for like is it good is it not like once you present it

00:46:09it is what it is so hopefully no no there's no hope anymore you've got to deliver this this is

00:46:15going to be good this is going to be good why did we do such a stressful dessert because that's what we

00:46:20do yeah true yeah all right cross your fingers man okay should we make a let's make a practice one

00:46:29yeah we'll do practice with one of these we're a little bit behind justin will based off the judges

00:46:35critiques so we need to make sure that the rest of the dish is perfect so we're going to have some

00:46:39lemon curd on it it's going to have some whipped cream we're going to make a little tester one that

00:46:43we can taste just to make sure that we kind of get all the elements exactly how we want it let me

00:46:50try it with this yeah the cream definitely is it good it needs a cream i love it but that doesn't

00:47:02mean much does it if you look at the two teams split a line down the middle one team's head down

00:47:08and one team's quite relaxed the tables have definitely turned in this dessert course justin and

00:47:13will are frantically trying to get this souffle mixture together in the ramekins and in the oven

00:47:17whereas daniel and marco pretty much did everything in the main course so it's just down to really

00:47:22assembling and and playing with a little bit and seeing if they're happy 15 minutes left keep your

00:47:26eyes on the job come on justin and will get those souffles in the oven now we are justin and will you

00:47:36have plenty of time don't worry about that souffle doesn't need to go in the oven yet get it in

00:47:40i would be panicked if i didn't have my soups like it we've got 15 minutes left don't stress don't

00:47:47stress the pressure is definitely starting to kick in right now we need to fill those souffles get them

00:47:53in the oven it's literally going to come down to the last couple of seconds here they've got to pray

00:47:57pray to the souffle gods i'm telling you now

00:48:09looks good guys and the souffles finally hit the oven but they've still got a lot to do

00:48:15i'm freaking out for them they haven't got their ice cream out they still got to get those on the

00:48:19plate and whiskey caramel all right will i'm gonna burn off the whiskey sauce now yeah it's so important

00:48:26to get the balance right just so it doesn't taste like you're tasting the shot of whiskey

00:48:30shot of whiskey right now would be good though i'm not gonna lie personally i'm not a big fan

00:48:35of the dark spirits too overpowering when you have it in anything it just overpowers the whole dish

00:48:39i love whiskey and whiskey and chocolate together or you have like a caramel anything like that is

00:48:44perfect i hope that it's not too strong like i hope it's there but it's like just a nice um carrier for

00:48:50the dish just a teaspoon more okay that's that's heaps they're starting to rise five minutes to go

00:48:59presentation matters

00:49:03because it's quite a sweet dessert the sorbet balances are out i'll scoop them all so that

00:49:08they're ready i feel like we've had such a good cook today oh they look very cute now the motivation

00:49:13is higher than ever this competition means everything to us the closer we get the more that we want it

00:49:18we really really have to fight for our spot we definitely don't want to get sent home in the

00:49:22semi-finals i don't want to oh yeah i don't want this to the end i feel like there's so much more we

00:49:28still want to give if they don't get those souffles out in time we probably don't even need to serve

00:49:33this all day we might be just straight through to the grand final let's not have that out today

00:49:39two minutes left let's go

00:49:40let's go check the others yeah okay you hold on to this our heads are literally bang up against the

00:49:50oven door we are staring at these souffles looking at the clock looking back just praying that they're

00:49:56going to start to rise this is actually really stressful man we have so much at stake falling short

00:50:03at this stage of the competition it'd be devastating look they're like two lions in a cage running back and

00:50:10forth looking at those souffles there's nothing they can do they can't open if they open the

00:50:14oven the souffle goes down justin and will you got to get your ice cream out man our backs are up

00:50:18against the wall the souffles come out pretty much the last couple of minutes and same with the ice

00:50:24cream because i don't want the ice cream to sit and melt so it will literally come down to the last

00:50:29second today come on

00:50:30get up there it is really stressing me out boys you really need to pick up the pace

00:50:45are you starting to plate anything huh are you plating anything they are leaving no time for

00:50:52themselves here this could be the end of justin and will i reckon this is the most stressed i've ever been

00:50:56bro yeah me too oh it's coming down to the wire

00:51:12this is for your place in the grand final come on oh it's coming down to the wire

00:51:17i actually don't know if we're going to have anything plated

00:51:25the souffles have risen

00:51:29let's go

00:51:36we've still got a job in there we've got to get these on the plate

00:51:37all right let's swap these out for nicer looking ones right now we're in a really

00:51:49good spot now that we're this close nothing's going to get in our wage for the grand final

00:51:53mark on danny how are you doing good 20 seconds it's fine it's fine it's fine it's fine plenty of

00:51:58time plenty of time plenty of time plenty of time plenty of time five four three two one that's it stop cooking move away from your bench

00:52:16we're slightly behind after main course so now going into the critiques for the dessert we can't

00:52:20afford a bad critique i do feel like we have done everything we can so i hope that it's enough

00:52:28do you reckon inside's all right we 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 we just don't know until we put our

00:52:39spoons into that souffle all right well what a battle you guys look exhausted from this cook-off

00:52:50it was a bloody huge effort and i can't wait to taste and see how this turns out justin and will you

00:52:56create it chocolate souffle with chocolate ice cream and caramel whiskey sauce thank you

00:53:17souffles have risen great but we just don't know what's inside of these things if it's not going

00:53:22in the middle we could be in trouble and the whiskey sauce has a good hit of whiskey but hopefully it's

00:53:28not overpowering it is nerve-wracking because you just don't know if you've done enough or you've done

00:53:33too little like those are the sort of vibes for me at the moment bon appétit

00:53:47oh my god i wouldn't have done that if i were you

00:54:07making that souffle i think it's quite ballsy to do it because obviously it's you won't know until the

00:54:13last second i was watching them like looking the oven like little kids waiting for it to rise so

00:54:20i feel like the boys done a very good job however i feel like the whiskey sauce it's very overpowering

00:54:28and like way too much on the plate yeah i feel like a little bit lit after having that

00:54:37i think i agree with the whiskey part that was very overpowering but i think when you put it

00:54:42in the souffle and have the ice cream all on one spoon it marries together quite nicely and usually

00:54:46i don't like the darker rum spirits but all together i really enjoyed that and the chocolate ice cream

00:54:52like that was really really good it's nice and creamy perfect texture and it wasn't too chocolatey

00:54:58either so the coldness with that hot souffle together was just hearing all the comments do you agree with

00:55:06that sort of them um some of them i think once you pair everything together that's how it's supposed

00:55:13to be i think that it all infuses and that's how it's meant to be tasted but yeah it could be a

00:55:20little bit overpowering for some people but that's the way i like it the whiskey sauce definitely let

00:55:25them down you want to taste the whiskey a little bit but i think they overdone it completely that one

00:55:30element letting them down i think they've opened the door enough for us to go into the grand final

00:55:35okay well interesting next one let's try danielle and marco's pendant meringue with lemon curd

00:55:44and raspberry sorbet this dessert will determine whether we make it to the ground final or not

00:55:59with our sorbet it's still a little bit icier than i wanted it to be but hopefully we've done enough to

00:56:04make it to make it to the grand final bon appetit

00:56:18we've just come off the back of cooking a restaurant using meringue how was this one um

00:56:43um the exterior is really nice and crunchy and the interior has that beautiful airy texture i really

00:56:51like the flavors however the sorbet it is a little bit icy the sorbet honestly the flavor of it i'm just

00:57:02like yum my 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 that

00:57:21are like before me so do you think it's close i think it's close yeah baby who do you think is

00:57:26going to 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 are ahead

00:57:39it's half half it's gonna be close teams you've tried both courses now but colin and i we will

00:57:49decide who will be our very first grand finalist going into the desserts we're a little bit behind

00:57:56so it seems like the dessert has brought us kind of to an even playing field and i think at this point

00:58:01it's a flip of a coin who goes through there's different palettes around the table but it's only the

00:58:05judges pallets that matter and 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 so i

00:58:35do feel like we have done everything we can every cook every dish in this competition comes down to

00:58:42this moment we have taken massive risks tonight and it has to be worth it the grand final that's the

00:58:50goal and then to win it like we want this bad justin and will daniel and marco the road to this

00:59:00semi-final has been long and difficult but sadly as we know one team will move forward and one team

00:59:08will be knocked out we are definitely scared about the possibility of going up against justin and will

00:59:18i feel like we don't want to do that unless we have to it's now time to reveal our thoughts

00:59:25and find out which team will go through the mkr grand final i will be starting with daniel and marco

00:59:34for man who served us miso glazed salmon with soba noodles and smashed cucumber salad

00:59:43very classic asian dish which was delicious this was a lesson in making soba noodles they to me they

00:59:51were the highlighted dish they were great texture flavor the dressing just brought it together

00:59:57smashed 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 what i say is the

01:00:09salmon needs to be marinated in the miso so it soaks all of the miso and then you just grill it

01:00:16to 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

01:00:29but it was my job to cook this salmon worrying too much about the crispy skin has definitely cost us

01:00:35i hope the error that i've made isn't what sends us home tonight

01:00:40justin and will you gave us a sri lankan tripe curry with paratha and carrot samba

01:00:48tripe boys i'm glad they weren't scoring me either um look i love tripe it's a great way to

01:00:55showcase different coterie your traps were really well cooked still with a bit of a bite which was

01:01:03exactly what it's supposed to be and the paratha was cooked really well great just to dunk it in

01:01:08your curry sauce i would have loved a little bit more lime or tamarind more sourness to it

01:01:16it was a beautiful curry but i have had a better curry from you before

01:01:21you're in colin say we've done a better curry in the past definitely not what we want to hear

01:01:27daniel marco great cooks yeah with them scoring the highest in terms of instant restaurant scores

01:01:32that still lingers in my mind they could really beat us tonight with their dessert

01:01:39daniel america for dessert you gave us pandan meringue with lemon curd and raspberry sorbet

01:01:46my first bite of the meringue was really sweet and i was like oh all right this is like a smack of

01:01:55sugar and then i had the sorbet and i'm like oh this is not sweet enough and then i put both together

01:02:01i'm like that works so well that it really did the downside of the sorbet not being sweet enough is

01:02:08you get crystallization so a little bit more glucose would have been helpful but when you ate it all it was

01:02:14beautiful good flavors a few errors along the way the judges critique it's definitely in line with kind of

01:02:21what i was thinking the sorbet definitely was a little bit icy than we hoped for but it all paired

01:02:27well together hopefully that crosses us over the line for dessert gents we had chocolate souffle

01:02:34with chocolate ice cream and caramel whiskey sauce let's go hard or go home with you isn't it

01:02:40yeah pretty much first you're bringing tribes from anchors and then you decide to do a souffle

01:02:46which is probably one of the hardest thing to present the souffle itself it's just it was light

01:02:54it was rich it was slightly gooey in the middle the whiskey sauce yes is a little bit strong but when

01:03:01you add it with the bitterness of the chocolate and the ice cream it was perfect it went it was just

01:03:07incredible dessert the critiques from the judges have been pretty balanced i'm still hopeful that

01:03:14we can get to this grand final we had a couple of small areas here and there but the boys also had a

01:03:19couple of things that they could have improved on too we've put it into the judges hands we've done

01:03:24everything that we can but you never know until they give their verdicts this is it my knees are buckling

01:03:31i'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

01:03:55the first team into the my kitchen rules grand final

01:04:04is

01:04:16just sit and will

01:04:21oh that feels unreal

01:04:34we yeah big 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 uh

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 whole

01:05:01competition but it also is extra motivation yeah we just want to do more proud yeah and that excites me

01:05:08that 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

01:05:40competition we were so confident that we were going to go all the way but i'm super proud of our efforts

01:05:46danielle and marco you put a lot of passion to your dishes but more than that funny warm

01:05:55and optimistic at all time right now you guys should live very very proud of yourselves thank you very

01:06:07much indeed danielle and marco it's time to leave the kitchen au revoir and good luck

01:06:13thank you being on my kitchen rules has been amazing i've met amazing people on the way ate a lot of

01:06:27good food some bad food too i'm so happy with how far we've come like all the pressure all the stress

01:06:35it's really been worth it i'm just so proud of us as people and like how much we've grown danielle and

01:06:41i will definitely be together forever next time it's our second semi-final which team will be

01:07:01meeting justin will in the grand final can logan besties lol and lil we are bringing new techniques

01:07:10that we don't usually do elevate their menu it is very ambitious never have we seen them use

01:07:17fancy stuff like lobster we are running out of time lol here's some time thanks colin thanks

01:07:24or will boss friends maria and bailey we've always been complex correct past mistakes the judges have

01:07:32been saying simple simple simple i'm gonna keep it simple tonight to land the last remaining grand final

01:07:39spot it's gonna be show stopping they should be threatened by us maria and bailey going down

01:07:45the bogans from logan are we intimidated by them no

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