My Kitchen Rules Season 15 Episode 22

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My Kitchen Rules Season 15 Episode 22  #MyKitchenRules #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 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 Lol 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 ballsy.

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.

00:01:38Could 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.

00:02:36We'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.

00:02:43We'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.

00:03:37You've both have been front runners 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.

00:03:55Danielle and Marco and Justin and Will.

00:03:57They're both insanely good cooks.

00:03:59But 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.

00:04:08Justin 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

00:04:16because 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.

00:04:23Especially 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.

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

00:04:40Family means the world to me, you know.

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

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

00:04:49Good 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 the 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,

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,

00:05:26I 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,

00:05:36I 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.

00:05:51Maine and dessert.

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

00:06:07They may not be able to score, but they will know what they're up against.

00:06:13And I'm pretty sure they'll let you 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,

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

00:06:34So if we're going to get into the grand final,

00:06:36we 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 mind

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

00:06:48Are both teams ready?

00:06:49Stop.

00:06:50Yo.

00:06:52The storeroom is open.

00:06:54Apron's on.

00:06:58Your time starts now.

00:07:00Yeah!

00:07:01Let's go!

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 throughout the competition from the start,

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

00:07:23Oh, nice!

00:07:25The heart starts racing, the adrenaline starts pumping, it'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,

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

00:07:36Yeah.

00:07:38Allianz Kitchen HQ.

00:07:40Same thing.

00:07:42Danielle, 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.

00:07:55Danielle, 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.

00:08:17We've saved our best for the semi-finals here.

00:08:19Three 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.

00:08:26Danielle and Marco, I feel like this is very them.

00:08:29This 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 had when they first entered 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.

00:08:48Justin, it's just starting on this beautiful tribe.

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

00:08:53For our main we're cooking a Sri Lankan tribe curry with 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 the animal.

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

00:09:09It's not a cut of meat that everyone, maybe no one in the competition would use, but it showcases our diversity and our skill level.

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

00:09:21I 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?

00:09:30Tribe 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 tribe, huh?

00:09:50During 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 tribe.

00:09:59We 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.

00:10:10We 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!

00:10:17Woo!

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.

00:10:41I'm working on the Sober Noodles now.

00:10:43With our Sober 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.

00:10:51Apart from the fish, I feel like the Sober Noodles are the second,

00:10:53kind 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

00:10:58for our main course tonight.

00:11:00Alright, the dough is done, Marco.

00:11:03Teams, the time is flying fast.

00:11:05Let's go!

00:11:06Good job, Alan.

00:11:07Amazing!

00:11:12Will and Justin.

00:11:13Hello, boys.

00:11:14Hey, how are you? What's going on?

00:11:15Yeah, we're good.

00:11:16Have a look.

00:11:17Yeah, have a look.

00:11:18Ooh!

00:11:19Bit of tripe.

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

00:11:22Look, it was risky, because it's, you know, awful,

00:11:25and 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,

00:11:36rather 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.

00:11:40Yeah.

00:11:41That's definitely not what we wanted.

00:11:42Mm-hmm.

00:11:43Mm-hmm.

00:11:44Coming up...

00:11:45Two teams, one spot to the grand final.

00:11:46Let's go!

00:11:47With a place in the grand final on the line...

00:11:48Today is...

00:11:49It's make or break, right?

00:11:50...will one team...

00:11:51Oh, no.

00:11:52They're in massive trouble.

00:11:53What are we going to do about it?

00:11:54...go all in...

00:11:55Something's missing.

00:11:56...on a massive gamble...

00:11:57This is actually really stressful, man.

00:11:58Look, it's coming down to the wire.

00:11:59It's the wrong day not to do well.

00:12:00Hoping to hit the ground...

00:12:01...the ground final.

00:12:02...the ground final.

00:12:03Coming up...

00:12:04Two teams, one spot to the grand final.

00:12:05Let's go!

00:12:06With a place in the grand final on the line...

00:12:07Today is...

00:12:08It's make or break, right?

00:12:09...will one team...

00:12:10Oh, no.

00:12:11They're in massive trouble.

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

00:12:13...go all in...

00:12:14Something's missing.

00:12:15...on a massive gamble...

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

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

00:12:19It'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.

00:12:28That is a huge fail...

00:12:30...and a massive disaster.

00:12:39Ooh!

00:12:40A bit of tripe.

00:12:41The biggest thing was...

00:12:42...we wanted to impress you and Manu.

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

00:12:44Don't like it.

00:12:48Collins just dropped the bomb shell.

00:12:50They could really, like...

00:12:51...dismantle us.

00:12:57Joking.

00:12:58Oh, God!

00:12:59Oh, jeez!

00:13:03I also felt 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 lamb.

00:13:13Put the chicken in.

00:13:14Yeah.

00:13:15Well, Danielle 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.

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

00:13:26I'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.

00:13:32Soy sauce, rice wine vinegar, mirin.

00:13:34First semi-final, Danielle and Marco versus Justin and Will.

00:13:38East Coast versus West Coast.

00:13:40Danielle 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.

00:13:49Justin and Will, tripe curry.

00:13:52Tripe 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.

00:14:15Yeah.

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 versus 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 faltered 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.

00:14:55We 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.

00:15:06They are good. There's no doubt about that.

00:15:09You're only as good as your last cook, 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 dessert.

00:15:19Yep.

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.

00:15:26Yes, sir.

00:15:27This will get simmering in about five minutes.

00:15:30Yep.

00:15:31Tonight 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.

00:15:42The 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

00:15:54because this is the semi-finals.

00:15:56We're taking a massive risk tonight with our dishes and I really hope it pays off.

00:16:01I'm just going to get this cooling, man, in the baths.

00:16:04With chocolate souffle, it all comes down to the very last second.

00:16:08Is this going to stay nice and risen or is it going to deflate?

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

00:16:14I 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

00:16:21that goes wrong.

00:16:22Taste 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.

00:16:30For 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.

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

00:16:43For 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.

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

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

00:16:59Yeah.

00:17:00One of them's done.

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

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

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.

00:17:13All right, 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, 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.

00:17:31All that good stuff.

00:17:32You are the king of flour.

00:17:34So paratha's similar to a roti.

00:17:36Crispy 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.

00:17:49Like, we 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, 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,

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 because you're not using

00:18:48or leaving any room for error with your main.

00:18:51Yes, I know.

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

00:18:53Come on, meringue.

00:18:54We have to do dessert now because the meringues need to cook

00:18:59and cool and 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 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,

00:19:13but if you have no main, you'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...

00:19:23...pay off?

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

00:19:27Or will it cost one team...

00:19:30That was very overpowering.

00:19:31...everything.

00:19:32I am a little disappointed.

00:19:34Yeah, I'm worried about that.

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

00:19:37No.

00:19:4530 minutes left. Pick up the pace. Let's go!

00:19:48Woo!

00:19:50Keep hooting for us.

00:19:5230 minutes, Will.

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

00:19:56Keep working on that curry. We 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. Yes!

00:20:04Yay!

00:20:05Good job. Well done.

00:20:09Here.

00:20:10Well done. Good shit.

00:20:11Good work. Okay.

00:20:12Danielle and Marco, they seem like they're on a good track for their dessert.

00:20:14I think they have every element down the meringue and the sorbets on, so that is a good stuff.

00:20:19Sorbets looking good, Marco.

00:20:20Let's see.

00:20:22We'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 plate.

00:20:27We need to finish the cucumber salad, make the miso glaze, and then after that, you're just

00:20:36doing 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.

00:20:44The soba 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.

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

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

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

00:21:26Rolling out the paratha, I 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, and 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.

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.

00:22:01With 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.

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

00:22:36so if 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

00:22:49is marinate the salmon into the miso paste,

00:22:52so it soaks in.

00:22:54And then grill it.

00:22:55And then grill it under the oven.

00:22:56So you come and lasers 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 are you looking, Justin?

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

00:23:19Happy with 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.

00:23:33Like, yeah. Let me taste that.

00:23:39Something's missing.

00:23:41Nine minutes just.

00:23:43The tripe's nice and tender,

00:23:45but the curry sauce.

00:23:46I know the balance isn't right.

00:23:50A little bit worrying.

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

00:23:53Oh, salt.

00:23:56Salt.

00:23:58Add in more salt.

00:23:59Test again.

00:24:01Add more salt.

00:24:03Test again.

00:24:05Add in some lime.

00:24:08Testing the curry every maybe 15 seconds.

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

00:24:13I feel like, Justin,

00:24:14they keep trying the curry

00:24:15and 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,

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

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

00:24:29and 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.

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

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

00:24:45Bro, 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.

00:25:04If 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,

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.

00:25:23We have nearly no time left,

00:25:24so Marco needs to spend all this time cooking 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.

00:25:41Alright, three minutes, bro.

00:25:42Alright, 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 white.

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 I'm really hoping that we get both first things right.

00:26:30That's it! You've got one minute to go!

00:26:32Come on, go, go, go!

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

00:26:38That 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! Step away from your bench.

00:26:54Good job!

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.

00:27:09We'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?

00:27:24Yeah.

00:27:25Something was missing.

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

00:27:32If 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 try of 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, makes us question,

00:28:08man, 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.

00:28:34Okay, let's try Daniel and Marco's miso-glazed salmon with sorban noodles and smash 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.

00:29:00It needs to be perfect.

00:29:04Bon appétit.

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

00:29:37The 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.

00:29:45So, 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?

00:30:04The 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.

00:30:58Throughout this competition, we've been known to make great curries.

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

00:31:05Everything needs to be well balanced.

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

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

00:32:03No.

00:32:04One, two, three.

00:32:05In there.

00:32:06In there.

00:32:07I'm sorry.

00:32:08One, two, three.

00:32:13I'm sorry.

00:32:16All right, Lol and Lil, we're in the semi-finals and you're still trying new foods, new ingredients.

00:32:38Yes.

00:32:38How was it?

00:32:39I was not excited to eat this dish, I have to be honest.

00:32:43But flavor 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 flavor.

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 flavors of that curry are to die for.

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

00:33:13I am a little disappointed.

00:33:16Because I was hoping you guys would bring something different.

00:33:20We brought tripe.

00:33:20You know, change it up.

00:33:21Like a semi-finals, I thought you'd come in.

00:33:23Tripe's a little different.

00:33:25Sure, yeah, but it's still a curry.

00:33:27The tripe is nice.

00:33:31I don't know if it was a bit too chewy for my liking, but I know the consistency it's supposed to be.

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

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

00:33:41This is just a good old classic opposite team, like, trying to throw us off our game.

00:33:49I'm just like, barely shush.

00:33:55Daniel Marco, what are your thoughts?

00:33:57I 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 flavors 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 doughy.

00:34:10But otherwise, the flavors 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 amazing.

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

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

00:34:26The flavors 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.

00:34:46Very 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.

00:35:02It was a risk doing tripe.

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

00:35:06However, 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.

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

00:35:36In the race to plate dessert.

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

00:35:41Hurry 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.

00:35:46First team into the My Kitchen Rules grand final is...

00:35:57After 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.

00:36:16So hopefully the judges agree.

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

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

00:36:29I love the sobe noodles.

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

00:36:34The 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.

00:36:41But 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.

00:36:53See 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.

00:37:05Do 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 it's 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.

00:37:25There's two great dishes, really.

00:37:27But 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.

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

00:37:41Teams, let's get back to the kitchen.

00:37:43Let's go.

00:37:43Walking into dessert, it's nerve-wracking.

00:37:53I 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 dessert.

00:38:04Justin 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.

00:38:22Hearing that in my head, that 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

00:38:41with a shot of winning $100,000.

00:38:46Teams, you have 60 minutes to complete your desserts.

00:38:50And your time

00:38:51starts

00:38:53now.

00:38:55Come back season it is. Don't worry about that.

00:39:00That's in the past now. We'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, but we've still got a lot of fight left in us.

00:39:12We've just got to knuckle in and get it done.

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

00:39:16For 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. We've got some fresh berries.

00:39:24It's feeling really good going to dessert because I feel like we've got a bulk of our

00:39:27desserts done during main time.

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

00:39:34Perfect.

00:39:34We just need to stay focused, stick to our original game plan, showcase Asian flavors

00:39:39because we know we can do them well.

00:39:40Okay, I'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

00:39:53flavors to all balance each other out.

00:39:56Do you want to try?

00:39:57More lemon or less?

00:39:59More lemon?

00:40:05I wouldn't say it's not enough at all.

00:40:07Okay.

00:40:09I think Danielle and Marco are going to use this as motivation that they're a little bit

00:40:12behind 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

00:40:17on the flavors.

00:40:18So maybe it's going to pay off for them in dessert.

00:40:20This is our ticket into the ground final.

00:40:22Of course.

00:40:23Just going to test the ice cream now, Will.

00:40:26Yep.

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

00:40:33back in the freezer.

00:40:35Good idea.

00:40:37All 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

00:40:44whiskey sauce.

00:40:46Bro, we're just in front.

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

00:40:50Let's finish strong.

00:40:52That'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.

00:41:01Love a souffle.

00:41:02Yeah.

00:41:03Chocolate one at least anyway.

00:41:04Oh, definitely.

00:41:06But 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 Vital.

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.

00:41:22And this will go on the chocolate to milk.

00:41:27Ever seen multitasking, guys?

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.

00:41:43It turns into a soufflop.

00:41:45It'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.

00:42:13Yeah, Paul.

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.

00:42:36How did the consistency feel?

00:42:45It is icy.

00:42:47Oh, no.

00:42:49The raspberry sorbet is such a crucial element.

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

00:42:56I would be pretty devastated if this is what lets our dish down.

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

00:43:10This is the MKR semi-final.

00:43:1445 minutes left with this dessert.

00:43:16Take you to the grand final.

00:43:18Come on, guys.

00:43:19Let's do it.

00:43:22So, Danielle and Michael, they are making panda meringue with lemon curd and raspberry sorbet.

00:43:27It is icy.

00:43:33Oh, 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.

00:43:49Yeah.

00:43:49Look, 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.

00:44:04Obviously, 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.

00:44:30Oh, this sorbet's way better.

00:44:31Look at that.

00:44:33Oh, nice.

00:44:34Okay.

00:44:36Yeah.

00:44:37Yeah.

00:44:40Yeah.

00:44:43Good.

00:44:44I love it.

00:44:45But 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.

00:44:59Two teams, one spot to the grand final.

00:45:0230 minutes to go.

00:45:04So, 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, um, I 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 play, no time to do anything.

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

00:45:32Just folding in the souffle.

00:45:33Souffle?

00:45:34Mm.

00:45:35Woo!

00:45:35Do you know how long your souffle cooks in the oven?

00:45:37Roughly 12 to 15 minutes.

00:45:39Yeah.

00:45:39So, what's the plan?

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

00:45:43The last 15 minutes when I 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 at 15 minutes.

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

00:45:52Very, uh, what shall I call it?

00:45:55Ballsy?

00:45:55It'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.

00:46:10So, 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.

00:46:21Look.

00:46:21Yeah.

00:46:21All right.

00:46:22Cross your fingers, man.

00:46:25Shall 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, so 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 just 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.

00:46:55The cream, definitely.

00:46:58Mmm.

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.

00:47:08One 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 in the ramekins and in the oven, whereas Danielle and Marco pretty much did everything in the main course.

00:47:20So it's just down to really assembling and playing with it a little bit and seeing if they're happy.

00:47:25Fifteen minutes left.

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

00:47:28Come on.

00:47:28Let's go.

00:47:30Justin and Will, get those souffles in the oven now.

00:47:33We are.

00:47:34Hurry up.

00:47:35Justin and Will, you have plenty of time.

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

00:47:38Doesn'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 15 minutes left.

00:47:46Don't stress.

00:47:47Don't stress.

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

00:47:51We need to fill those souffles, get them in the oven.

00:47:54It'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.

00:48:07Yes!

00:48:09Looks good, guys.

00:48:10And 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, I'm going to burn off the whiskey sauce now.

00:48:24Yep.

00:48:25It's so important to get the balance right, just so it doesn't taste like you're tasting a shot of whiskey.

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

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

00:48:34Personally, 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, or you have like a caramel, 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.

00:48:51Yeah.

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

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

00:48:57Five minutes to go.

00:48:58Presentation matters.

00:48:59Because 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 closer we get, the more that we want it.

00:49:19We really, really have to fight for our spot.

00:49:21We definitely don't want to get sent home in the semifinals.

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

00:49:26I feel like there's so much more we still want to give.

00:49:30If they don't get those souffles out in time, we probably don't even need to serve the sorbet.

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

00:49:36Let's not have that attitude, eh?

00:49:39Two minutes left.

00:49:40Let's go.

00:49:42Let's go check the others.

00:49:43Yeah.

00:49:44Yeah, you hold on to this.

00:49:47Our heads are literally bang up against the oven door.

00:49:51We are staring at these souffles, looking at the clock, looking back, just praying that

00:49:56they'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.

00:50:04It'd be devastating.

00:50:07Look, they're like two lions in a cage, running back and forth, looking at those souffles.

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

00:50:13They can't open.

00:50:13If they open the oven, the souffle goes down.

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

00:50:18Man, our backs are up against the wall.

00:50:19The souffles come out pretty much the last couple of minutes, and same with the ice cream,

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

00:50:28the last second today.

00:50:30Come on.

00:50:32Rise!

00:50:34Get up there.

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

00:50:39Boys, you really need to pick up the pace.

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

00:50:48Huh?

00:50:48Are you plating anything?

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

00:50:53This 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.

00:50:57Oh, it's coming down to the wire.

00:51:12This is for your place in the grand final.

00:51:15Come on!

00:51:16Oh, 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.

00:51:27Hey!

00:51:29Let's go.

00:51:33We've still got a job in there.

00:51:37We've got to get these on the plate.

00:51:37All right, let's swap these out for nicer-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 wage for the grand final.

00:51:53Marco and Danny, how are you doing?

00:51:55Good.

00:51:5620 seconds.

00:51:56It's fine.

00:51:57It's fine.

00:51:58Plenty of time.

00:51:59Plenty of time.

00:52:00Plenty of time.

00:52:01Plenty of time.

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

00:52:06That's it.

00:52:07Stop cooking.

00:52:09Move away from your bench.

00:52:10Now she's...

00:52:11I'm going to get inside.

00:52:16We'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.

00:52:28Do you reckon inside's all right?

00:52:29We took such a big risk with our dessert tonight, and we got it done, but there is still a part

00:52:35of me that's like, okay, looks great, but we just don't know until we put our spoons

00:52:39into that souffle.

00:52:44All right.

00:52:45Well, what a battle.

00:52:46You 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.

00:52:54Justin and Will, you created chocolate souffle with chocolate ice cream and caramel whiskey

00:53:03sauce.

00:53:17Souffles have risen.

00:53:18Great.

00:53:19But 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 or if you've done

00:53:33too little.

00:53:34Like, those are the sort of vibes for me at the moment.

00:53:37Bon appétit.

00:53:38I wouldn't have done that for you.

00:53:58Making that souffle, I think it's quite ballsy to do it, because obviously it's, you won't

00:54:12know until the last second.

00:54:14I was watching them, like, looking at the oven, like little kids waiting for it to rise.

00:54:19So, I feel like the boil's done a very good job.

00:54:23However, I feel like the whiskey sauce, it's very overpowering and, like, way too much on

00:54:29the plate.

00:54:31Yeah.

00:54:32I feel, like, a little bit lit after having that.

00:54:37I think I agree with the whiskey part.

00:54:39That was very overpowering.

00:54:40But I think when you put it in the souffle and have the ice cream all on one spoon, it

00:54:44marries together quite nicely.

00:54:46And usually I don't like the darker rum spirits, but altogether I really enjoyed that.

00:54:51And the chocolate ice cream, like, that was really, really good.

00:54:54It's nice and creamy, perfect texture, and it wasn't too chocolatey either, so the coldness

00:54:59with that hot souffle together was just...

00:55:02Hearing all the comments, do you agree with all of them?

00:55:07Um, some of them, I think, once you pair everything together, that's how it's supposed to be.

00:55:14I think that it all infuses and that's how it's meant to be tasted.

00:55:18But, yeah, it could be a little bit overpowering for some people, but that's the way I like it.

00:55:23The whiskey sauce definitely let them down.

00:55:26You want to taste the whiskey a little bit, but I think they overdone it completely.

00:55:29That one element letting them down, I think they've opened the door enough for us to go

00:55:33into the grand final.

00:55:35Okay, well, interesting.

00:55:36Next one, let's try Daniel and Marco's pendant meringue with lemon curd and raspberry sorbet.

00:55:49Thanks, mate.

00:55:51Sorbet looks good.

00:55:56This dessert will determine whether we make it to the grand 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

00:56:04done enough to make it to the grand final.

00:56:08Bon appetit.

00:56:30Very delicious.

00:56:32Mm-hmm.

00:56:33Very delicious.

00:56:40Maria and Bailey, you've just come off the back of cooking a restaurant using meringue.

00:56:41How is this one?

00:56:42The exterior is really nice and crunchy and the interior has that beautiful airy texture.

00:56:51I really like the flavours, however, the sorbet, it is a little bit icy.

00:56:59The sorbet, honestly, the flavour of it, I'm just like, yum.

00:57:03My meringue is cooked perfectly.

00:57:06It's airy, it's crispy on the outside.

00:57:09Overall, I really enjoy this dish.

00:57:12Your thoughts, better than your souffle then?

00:57:17I prefer chocolate, but I can appreciate the flavours that are like before me.

00:57:22So do you think it's close?

00:57:23I think it's close, yeah.

00:57:25Bailey, who do you think is going to go to the grand final?

00:57:27Well, I've preferred Daniel Marquet's dishes today, so I think Daniel Marquet.

00:57:34Lord and Neil.

00:57:35Both great flavour combinations, but I think Justin and Will are ahead.

00:57:39Half, half.

00:57:41It's going to be close.

00:57:43Teams, you've tried both courses now, but Colleen and I, we will decide who will be our

00:57:50very first grand finalist.

00:57:54Going into the dessert, we're a little bit behind, so it seems like the dessert has brought

00:57:58us kind of to an even playing field, and I think at this point it's a flip of a coin who

00:58:02goes 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.

00:58:09This is for our grand final chance.

00:58:12time to come back.

00:58:1321st childhood success.

00:58:142nd party.

00:58:151st party.

00:58:162nd party.

00:58:173rd party.

00:58:184th party.

00:58:201st party.

00:58:200st party.

00:58:211st party.

00:58:222nd party.

00:58:232nd party.

00:58:24There's a lot of anticipation right now.

00:58:26Are we going to make it to the grand final

00:58:28and have a 50% chance at 100k

00:58:30or are we going to go home

00:58:32and fail in our mission to be My Kitchen Rules champions?

00:58:34So I do feel like we have done everything we can.

00:58:38Every cook, every dish in this competition

00:58:41comes down to this moment.

00:58:44We have taken massive risks tonight

00:58:46and it has to be worth it.

00:58:49The grand final, that's the goal.

00:58:50And then to win it, like, we want this bad.

00:58:54Justin and Will,

00:58:56Danielle and Marco.

00:58:59The road to this semi-final

00:59:00has been long and difficult.

00:59:04But sadly, as we know,

00:59:06one team will move forward

00:59:07and one team will be knocked out.

00:59:12We are definitely scared

00:59:14about 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.

00:59:22It's now time to reveal our thoughts

00:59:24and find out which team

00:59:26will go through the MKR grand final.

00:59:32I will be starting with Daniel and Marco.

00:59:35For men who served us,

00:59:38miso glazed salmon

00:59:39with soba noodles

00:59:40and smashed cucumber salad.

00:59:42Very classic Asian dish,

00:59:45which was delicious.

00:59:47This was a lesson in making soba noodles.

00:59:51To me, they were the highlighted dish.

00:59:53They were great texture, flavor,

00:59:55the dressing just brought it together.

00:59:57Smashed cucumber salad

00:59:58added a little bit of freshness.

01:00:00And that as well was really well seasoned.

01:00:03Now the salmon.

01:00:03I can't say that the salmon wasn't delicious

01:00:06because it was.

01:00:08What I say is the salmon

01:00:09needs to be marinated in the miso

01:00:12so it soaks all of the miso

01:00:14and then you just grill it

01:00:16to make that beautiful caramelisation.

01:00:19But apart from that,

01:00:21great dish.

01:00:25I'm so proud of Daniel for the soba noodles.

01:00:28I think they came out beautifully.

01:00:29But it was my job to cook this salmon.

01:00:32Worrying too much about the crispy skin

01:00:34has definitely cost us.

01:00:35I hope the error that I've made

01:00:37isn't what sends us home tonight.

01:00:40Justin and Will,

01:00:41you gave us a Sri Lankan tripe curry

01:00:44with paratha and carrot sambal.

01:00:48Tripe boys.

01:00:50I'm glad they weren't scoring.

01:00:52Me either.

01:00:53Look, I love tripe.

01:00:55It's a great way to showcase

01:00:56different cuts of meat.

01:00:57Your traps were really well cooked.

01:01:01Sealed with a bit of a bite,

01:01:02which was exactly what it's supposed to be.

01:01:04And the paratha was cooked really well.

01:01:07Great just to dunk it in.

01:01:09Your curry sauce.

01:01:10I would have loved a little bit more lime.

01:01:13Or tamarind.

01:01:14More sourness to it.

01:01:16It was a beautiful curry.

01:01:19But I have had a better curry from you before.

01:01:23Hearing Colin say we've done a better curry in the past.

01:01:25Definitely not what we want to hear.

01:01:27Daniel and Mark are great cooks.

01:01:29Yeah.

01:01:29With them scoring the highest

01:01:30in terms of instant restaurant scores,

01:01:32that still lingers in my mind.

01:01:34They could really beat us tonight

01:01:35with their dessert.

01:01:36You gave us pan-down meringue with lemon curd and raspberry sorbet.

01:01:46My first bite of the meringue was really sweet.

01:01:52And I was like, oh, all right, this is like a smack of sugar.

01:01:56And then I had the sorbet and I'm like, oh, this is not sweet enough.

01:01:59And then I put both together.

01:02:01I'm like, that works so well.

01:02:03It really did.

01:02:04But the downside of the sorbet not being sweet enough

01:02:08is you get crystallisation.

01:02:09So a little bit more glucose would have been helpful.

01:02:12But when you ate it all, it was beautiful.

01:02:15Good flavours.

01:02:16A few errors along the way.

01:02:18The judges' critique is definitely in line

01:02:20with kind of what I was thinking.

01:02:22The sorbet definitely was a little bit icy than we hoped for,

01:02:26but it all paired well together.

01:02:28Hopefully that crosses us over the line.

01:02:29For dessert, gents, we had chocolate souffle

01:02:34with chocolate ice cream and caramel whiskey sauce.

01:02:38It's go hard or go home with you, isn't it?

01:02:41Yeah, pretty much.

01:02:42First you bring in tribes from Anchor's

01:02:44and then you decide to do a souffle,

01:02:46which is probably one of the hardest things to present.

01:02:51The souffle itself, it's just, it was light.

01:02:54It was rich.

01:02:56It was slightly gooey in the middle.

01:02:58The whiskey sauce, yes, is a little bit strong,

01:03:01but when you add it with the bitterness of the chocolate

01:03:03and the ice cream, it was perfect.

01:03:05It went poof.

01:03:06It was just incredible dessert.

01:03:11The critiques from the judges have been pretty balanced.

01:03:14I'm still hopeful that we can get to this grand final.

01:03:16We had a couple of small errors here and there,

01:03:18but the boys also had a couple of things

01:03:20that they could have improved on too.

01:03:22We've put it into the judges' hands.

01:03:24We've done everything that we can,

01:03:25but you never know until they give their verdicts.

01:03:28This is it.

01:03:30My knees are buckling.

01:03:32I'm just keeping it calm and collected,

01:03:35but deep down, I am packing it.

01:03:37Yeah.

01:03:38So, there are our thoughts,

01:03:40and this is our decision.

01:03:43The tension in the room right now is so high.

01:03:46This is the end for one of these teams

01:03:48my Kitchen Rules dream.

01:03:49I don't know who's going to take it out at this point.

01:03:54The first team

01:03:55into the My Kitchen Rules grand final

01:04:00is...

01:04:01Justin and Will.

01:04:17Oh, that feels unreal.

01:04:34Big risk, big reward.

01:04:37Grand finalists.

01:04:39That feels amazing.

01:04:40Oh, man.

01:04:41You've made a lot of sacrifices.

01:04:44You've kids waiting at home for you,

01:04:46and they don't see the struggle you go through.

01:04:48Yeah.

01:04:49Does it feel worth it?

01:04:51Yeah, it's definitely worth it.

01:04:52Yeah, it definitely feels worth it.

01:04:53You went hard, and it paid off,

01:04:55and you're not going home.

01:04:57Yeah.

01:04:58That time away,

01:05:00it's been the hardest thing about this whole competition.

01:05:02But it also is extra motivation.

01:05:05Yeah.

01:05:05We just want to do it more proud.

01:05:07Yeah.

01:05:07And that excites me,

01:05:08and that gives me that burning desire

01:05:10to win this competition.

01:05:13Daniela, Marco,

01:05:15I'm sorry to say,

01:05:16you've been eliminated from My Kitchen Rules.

01:05:19You guys fought hard every step of the way.

01:05:23You should be so proud of each other,

01:05:25of the food you presented, everything.

01:05:27Yeah, congrats, boys.

01:05:29Like, couldn't have been up against better competition.

01:05:31Would have loved to get the win,

01:05:33but I feel like we went out with a really good cook

01:05:35that we're really both proud of.

01:05:36So I feel, I'm happy.

01:05:38Yeah.

01:05:39Devastated to leave at this point in the competition.

01:05:41We were so confident that we were going to go all the way,

01:05:44but I'm super proud of our efforts.

01:05:46Daniela and Marco,

01:05:49you brought a lot of passion to your dishes.

01:05:52But more than that,

01:05:53funny, warm,

01:05:56and optimistic at all times.

01:05:58Right now,

01:06:00you guys

01:06:01should live

01:06:03very, very proud of yourselves.

01:06:06Thank you very much, indeed.

01:06:08Daniela and Marco,

01:06:10it's time to leave the kitchen.

01:06:12Au revoir,

01:06:13and good luck.

01:06:18Yeah.

01:06:22Being on My Kitchen Rules has been amazing.

01:06:24I've met amazing people on the way,

01:06:27ate a lot of good food.

01:06:28Some bad food too.

01:06:30I'm so happy with how far we've come.

01:06:33Like, all the pressure,

01:06:34all the stress,

01:06:35it's really been worth it.

01:06:36I'm just so proud of us as people,

01:06:38and like,

01:06:39how much we've grown.

01:06:41Daniela and I will definitely be together forever.

01:06:43Bye, guys.

01:06:47Bye.

01:06:56Next time,

01:06:57it's our second semifinal.

01:07:00Which team

01:07:01will be meeting

01:07:02Justin Will

01:07:03in the grand final?

01:07:05Woo!

01:07:07Can Logan Besties

01:07:08Lola and Lil?

01:07:09We are bringing new techniques

01:07:10that we don't usually do.

01:07:12We've done.

01:07:12Elevate their menu.

01:07:14It is very ambitious.

01:07:16Never have we seen them use

01:07:17fancy stuff like Lobstaff.

01:07:19We are running out of time, lol.

01:07:21Here's some time.

01:07:22Thanks, Colin.

01:07:23Thanks.

01:07:24Or will boss friends

01:07:26Maria and Bailey

01:07:27We've always been complex.

01:07:29Correct past mistakes.

01:07:31The judges have been saying

01:07:32simple, simple, simple.

01:07:34I'm going to keep it simple tonight.

01:07:36To land the last remaining

01:07:38grand final spot.

01:07:40It's going to be

01:07:40show-stopping.

01:07:42They should be

01:07:43threatened by us.

01:07:44Maria and Bailey

01:07:44are going down.

01:07:45The Bogans from Logan.

01:07:47Are we intimidated by them?

01:07:49No.

01:07:50Okay.

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