My Kitchen Rules Season 15 Episode 22

Break the Norm

My Kitchen Rules Season 15 Episode 22   NakedFrame Short Films Unfiltered  Welcome to NakedFrame a space for bold emotional and thoughtprovoking short films  We believe in storytelling thats raw real and stripped of clichés  Each frame reveals a truth Each story leaves a mark  Whether its drama life love or the surreal we bring you short films that speak volumes in just minutes  ShortFilm IndieFilm CinematicStorytelling FilmMakers ShortMovie RawCinema EmotionalStories RealLifeOnScreen CreativeShorts NakedFrame shortfilms NakedFrame Short Films Unfiltered  Welcome to NakedFrame a space for bold emotional and thoughtprovoking short films  We believe in storytelling thats raw real and stripped of clichés  Each frame reveals a truth Each story leaves a mark  Whether its drama life love or the surreal we bring you short films that speak volumes in just minutes  ShortFilm IndieFilm CinematicStorytelling FilmMakers ShortMovie RawCinema EmotionalStories RealLifeOnScreen CreativeShorts NakedFrame shortfilms NakedFrame Short Films Unfiltered  Welcome to NakedFrame a space for bold emotional and thoughtprovoking short films  We believe in storytelling thats raw real and stripped of clichés  Each frame reveals a truth Each story leaves a mark  Whether its drama life love or the surreal we bring you short films that speak volumes in just minutes  ShortFilm IndieFilm CinematicStorytelling FilmMakers ShortMovie RawCinema EmotionalStories RealLifeOnScreen CreativeShorts NakedFrame shortfilms enespañol subespañol

Transcript

00:00:00are here we've made the semi-finals by hook or by crook we want to go all the way we came here to be

00:00:06in the grand final we are elevating our dishes this is like do or die as we find our 2025 grand

00:00:14finalists we have everything that it takes we can achieve perfection we're ready to win this thing

00:00:20every dish in this competition comes down to this moment with top team justin and will facing fourth

00:00:30place danielle and marco and lol and lil taking on third placed maria and bailey it's game on

00:00:38tonight the best mates face our happy couple we've done amazing in the past we've been at the very top

00:00:47we've been at the very bottom can a menu they know asian flavors is what we got the highest score

00:00:52for so we got to go back to that today take them back to the top looking good marco amazing nothing's

00:00:59going to get in our way from getting straight into the grand final while front runners justin and will

00:01:05we have excelled from day one to our last ultimate instant restaurant double down on the pressure

00:01:12we're stepping well out of our comfort zone i'm worried about that they better get it right

00:01:17with the riskiest menu call it ballsy of the entire competition if that's not good enough

00:01:25well you'll be going home the adrenaline starts pumping come on my pulse is going through the roof

00:01:32yeah could their decision cost them a spot in the grand final they're in massive trouble i actually

00:01:42don't know if we're going to have anything plated this could be a disaster man this could be the end

00:01:47of justin and will are you plating anything see you later grand final

00:01:52it's really surreal actually being here today to make it to the semi-finals is

00:02:18it's a huge achievement for us we've been away from our families for so long we just want to do

00:02:24them all proud one cook away from the grand final it's all or nothing tonight we want to win this bad

00:02:30we're ready to roll

00:02:31we've made the semi-finals by hook or by crook we've been at the very top we've been at the very bottom

00:02:39we've done everything in between we're carrying the torch for the gate crashes tonight

00:02:43pretty proud that we're the last one standing

00:02:45now that we're this close nothing's going to get in our way from getting that 100k

00:02:55bonjour everyone and welcome back to kitchen headquarters this is it the first semi-final

00:03:12the four teams in this kitchen are the four best teams in this competition

00:03:19but who is the very best

00:03:23justin and will daniel and marka you've both started this competition with a bang

00:03:32you've both have been front runners at various times but only one of you

00:03:38will be the first team heading into the grand final with a shot of winning a hundred thousand dollars

00:03:46daniel and marka and justin and will they're both insanely good cooks but there are competition

00:03:55so being on the sidelines we get to watch and see how they work we know how they cook

00:04:00that's a huge advantage to us justin and will how confident are you tonight

00:04:05we're feeling pretty confident i mean a little bit nervous at the time time because

00:04:11it has been such a long time away from our families we just want to make sure this has all been so

00:04:17worth it especially having two boys like being a role model for them teaching them that absolutely

00:04:22anything is possible if you put your mind to it we just want to continue to be their heroes yeah

00:04:27making sure we are looked up by our children family means the the world to me you know this time away

00:04:38from them like it's it's been a lot and um i just want them to be proud

00:04:44good luck to you boys thank you very much daniel and marko

00:04:52you two are a young couple but you've been together a long time so how important is the support of each

00:05:00other daniel and i are very different in the kitchen daniel sometimes needs to click me to focus me

00:05:07and i need to sometimes calm her down so we kind of have that balance if we can enjoy it and do it

00:05:13our own way i think that's going to be the key today we've come so far already like we want to go all

00:05:18the way being in this competition i thought it's just brought us closer together i can't imagine being

00:05:24with anyone but michael that chemistry you can only really get with a partner so i think us going up

00:05:29against two mates i think that's our advantage tonight tonight it's your turn to convince us

00:05:39that you belong in the grand final and here's how with two knockout courses main and dessert

00:05:48tonight tonight tonight tonight you and the non-cooking teams will get a chance to taste and critique

00:05:58the food you serve they may not be able to score but they will know what they're up against

00:06:07and i'm pretty sure they'll let you know what they think i expect both teams to be fighting for

00:06:15their lives today this is their last opportunity to get into the grand final this is going to be an

00:06:21epic battle please move to your benches the other teams are going to be critiquing our food but the

00:06:28judges are the ones that are going to be scoring so if we're going to get into the grand final we have

00:06:32to give it everything that we've got so expect us to be at our best today teams you will have two

00:06:38hours for your main and one hour for your desserts are both teams ready let's go yo the storeroom is open

00:06:48aprons on your time starts now

00:06:54out

00:07:02tonight rather than going too far outside the box our game plan is to focus on our strengths and

00:07:07leaning into what we know how to do justin and will they've been the strongest team throughout the

00:07:12competition from the start so we want to give ourselves the best chance of beating them tonight

00:07:17oh nice the heart starts racing the adrenaline starts pumping it's game on yeah i feel like i was

00:07:27ready to run out to take some hit ups and tackle some people but we're cooking food yeah

00:07:33alian's kitchen hq same thing

00:07:37danny i'm going to cut the salmon into salmon fillets now so that we can fry them on the pan perfect

00:07:43for main course tonight we are making miso glazed salmon with soba noodles and smashed cucumber

00:07:48salad danielle what i love about salmon is that it just falls apart in your mouth it's the sake of

00:07:54the sea is it pretty sure we've taken a lot of the feedback from the judges they think that we can

00:08:00do asian flavors really well and it's better to play it safe and take massive risks when there's a lot

00:08:05on the line i think the asian flavors is what we got the highest score for so we got to go back to

00:08:10that today yeah we've saved our best for the semi-finals here three separate elements that all go

00:08:16together really well if we can nail all three of them we should be going straight into the grand final

00:08:21danielle and marco i feel like this is very them this is them as a dish i think they strayed from

00:08:26that a bit in the last few cooks yes like taking it back to the first time going to miso salmon like

00:08:31they're getting back to flavors they know and love exactly so they're really trying to i think bring back

00:08:35the vibes they have when they first enter the competition which if they can do that i think

00:08:38they have a really strong chance against jostyn and will today yes just starting on this uh beautiful

00:08:45tribe i'm going to start cutting them up so we can start boiling them for our main we're cooking a

00:08:50sri lankan tribe curry with carrot sambal and paratha what is that oh my god guys i think this is like

00:08:57something from the inside of the animal so tribe is the stomach lining for a cow it's not a cut of

00:09:05meat that everyone maybe no one in the competition would use but it showcases our diversity and our

00:09:13skill level like i reckon it's a good choice for tribe i agree the texture is very interesting so i'm

00:09:20gonna vomit no almost like a calamari to you know what i mean tribe is a type of awful why oh

00:09:30it is quite chewy just by nature so i think that's so risky for this point in the competition

00:09:37it's something not for everyone's palate yeah but we're cooking for the judges today yeah we are let's

00:09:43just hope they like some triper during this whole competition we have excelled from day one to our

00:09:49last ultimate instant restaurant we're taking a massive risk tonight using tribe we want to sort

00:09:55of step outside our comfort zone and think outside the box if you want to win this thing that's sort

00:10:00of where you need to be but it is a big risk that yield big rewards we are actually feeling very

00:10:06confident and i think this will get us through to the grand final it will get us through to the grand

00:10:10final go teams so for the smashed cucumber salad i'm going to start on that one now dan perfect

00:10:19this is justin and will's dream of going to the grand final boom boom boom boom boom that's not very

00:10:24nice mate i didn't think you could hear that i cannot believe we made it to the semi-finals

00:10:31and i cannot believe that half an hour has gone past already i know how are you traveling i'm good i'm

00:10:35working on the sober noodles now with our sober noodles we really want to show technique this is

00:10:40quite a firm dough we're going to let it rest for 30 minutes after i've made it apart from the fish i

00:10:46feel like the sober noodles are the second kind of most important element on the dish if we get them

00:10:51right i feel like that's going to be a huge advantage for our main course tonight all right the dough is

00:10:56done marco james the time is flying fast let's go good job well and justin hello boys hey how are you

00:11:08what's going on how are we going yeah we're good yeah have a look yeah a bit of tripe and how confident

00:11:16are we on this dish look it was risky because it's you know awful and like it tends to it's pretty lucky

00:11:23that they're not scoring you this time that's what i'm watching them eating trope yeah forget about

00:11:27it oh the biggest thing was we wanted to impress you eminou rather than impress them i don't actually

00:11:32eat trope don't like it

00:11:41my pulse is going through the roof yeah that's definitely not what we wanted

00:11:46coming up two teams one spot to the grand final let's go with a place in the grand final on the

00:11:56line today is it's make or break right will one team oh no they're in massive trouble what are we

00:12:04going to do about it go all in something's missing on a massive gamble this is actually really stressful

00:12:12man like it's coming down to the wire it's the wrong day not to do well hoping to hit the jackpot it

00:12:20needs to be perfect i really like this dish no that is a huge fail and a massive disaster

00:12:35the biggest thing was we wanted to impress you eminou i don't actually eat tripe don't like it

00:12:43colin's just dropped the brom shell that could really like dismantle us

00:12:52joking

00:12:57i was like that a little bit of weed dribble out

00:13:00i thought you're gonna cry there mate this ain't the time for jokes colin oh god get rid of the

00:13:06tribe we're gonna pull out the land put the chicken in yeah

00:13:09yeah well daniel and marco they're working really well together and the dish has got a

00:13:14lot of flavor just no pressure that's all i'm saying all right thanks thanks

00:13:20marco how are you going i'm working on the sauce for the noodles now dans

00:13:24what are you putting in the sauce oh you know all the asian flavors soy sauce rice wine vinegar mirin

00:13:30first semi-final daniel and marco best justin and will east coast versus west coast daniel

00:13:36and marco are making the miso glazed salmon sometimes the simplest things are the nicest

00:13:41yeah and salmon and miso works very well justin and will tripe curry tripe curry so the tripe

00:13:49obviously being the lining of the cow's stomach so you've got to braise it to break it down so the

00:13:55tripe's overcooked it's gonna be mushy but if it's undercooked then you're gonna have to chew on

00:13:59it for a long time which is terrible if it's undercooked it's all over man this is super important

00:14:04this is packed with heaps of flavor the only thing with this is it's a one pot wonder yeah so if it's

00:14:12wrong it's wrong there's no way to fix it i am so excited to taste all of their food though it's going

00:14:18to give us a really good sense of what we're going to go up against in the grand final whichever teams get

00:14:22through our motto is definitely work smarter not harder so if we were to choose who was going into

00:14:28the grand final versing us we would like daniel and marco is that because you're potentially fearful

00:14:35of justin and will being able to beat you yeah we're definitely fearful definitely they haven't

00:14:39really faulted at all in this competition i mean i think we would love to go up against justin and will

00:14:45they are the biggest competition we've seen and we have a skill and ability and we want to be up

00:14:50against the best we always said from the beginning of the competition that to be the best you have

00:14:55to be the best and justin will in our eyes have always been the best they need to bring in we're

00:15:00waiting they are good that's there's no doubt about that you're only as good as your last book as

00:15:06manu says so we'll see how this goes for them today danielle i'm just starting on the syrup for

00:15:10the sorbet now perfect both teams have started on the desserts yep so they're getting all their big

00:15:16jobs done first well i'm just doing the chocolate ice cream for dessert yes sir this will get simmering

00:15:22in about five minutes yep tonight for dessert we're having chocolate souffle with chocolate ice cream

00:15:29and caramel whiskey sauce i'm gonna get this to a simmer will and then i'm gonna um add the vanilla

00:15:35essence in the dessert is definitely something that we don't normally cook on a regular basis souffles are

00:15:42very hard to get right we're stepping well out of our comfort zone and we're actually really pushing

00:15:48ourselves because this is the semi-finals we're taking a massive risk tonight with our dishes and

00:15:54i really hope it pays off i'm just gonna get this cooling man in the bars with a chocolate souffle

00:16:01it all comes down to the very last second is this gonna stay nice and risen or is it gonna deflate

00:16:07and i think that's a big risk i haven't think we've seen anything like that in the competition

00:16:11thus far and i hope that this one goes well for them because they don't have any other options left

00:16:15if that goes wrong taste of sweetness oh yum yum i'm gonna get started on the raspberry sorbet for

00:16:24the dessert for dessert tonight we are making panda meringue with lemon curd and raspberry sorbet so we

00:16:30had a bit of a downfall in their ultimate insta restaurants with our dessert so it's super important

00:16:35tonight that we do these justice for our dessert we're adopting the same strategy we had for our

00:16:41mate we're sticking to the flavors that we know and doing them well because it's not good enough just

00:16:46to do better than what we did before now we need to make sure that we do better than justin and will so

00:16:50the pressure's going through the roof we just need to get in the churner asap yeah one one of them's

00:16:56done i'm just doing the other one so we've got both teams working on desserts 100 000 on the line they can

00:17:04bolt smell it now it's the wrong day not to do well that's right

00:17:11all right ice cream's going in the churner now will be happy with the curry the tripe's here i'm

00:17:15going to check it so the tripe in the pot it's boiling away it's braising now i've got to get

00:17:20started on the paratha probably one of my favorite things to do at home i'm just making like flatbread

00:17:25roti oh mate you are the king of flour so paratha is similar to a roti crispy on the outside sort of

00:17:32flaky and soft inside it's just cooked differently and prepared differently mate today is make or break

00:17:38right we haven't been away from our families for nothing man what it's all about man we didn't come

00:17:42here just to go to the semis bro but we came here to make the grand final so while we're here we may

00:17:47as well make it worthwhile and just freaking kill it today the time is flying fast let's go

00:17:53come on guys you can do it how you going babe good i've just started whisking the eggs for the meringue

00:18:03eggs are whipping nicely just drawing little circles for the meringue marco so that i know

00:18:09exactly what shape to do them although we're in our main cook time it's so important that we've

00:18:14prioritized our desserts we've got some meringues that we need to get into the oven as soon as possible

00:18:19you need to make sure that they're cooked and then have enough time to cool we're not going to have

00:18:22time and dessert time to do it just work on two times speed danielle and marco's weakness especially

00:18:28in kitchen hq is the pace at which they work at it is quite slow i'm going to add the pan down in a set

00:18:36we're just going to do about one tablespoon we're going to have a bright green meringue danielle just be

00:18:42careful because you're not using or leaving any room for error with your main yes i know as fast

00:18:47as you can come on meringue oh we have to do dessert now because the meringues need to cook and cool

00:18:55and then the sorbet needs time to set so we don't get onto it now won't have enough time for them to

00:19:00both be done i'm really concerned for danielle and marco actually at this point me too that clock is going

00:19:06to go so quick yeah you can have your dessert prep but if you have no main you're not serving anything are

00:19:11you no coming up let's bring in the mains will a risky approach pay off i think it needs a little

00:19:21bit more spice or will it cost one team that was very overpowering everything i am a little disappointed

00:19:30yeah i'm worried about that it's just not for me

00:19:4030 minutes left pick up the pace let's go

00:19:45keep moving guys 30 minutes will mate today is make or break right keep working on that curry we're not

00:19:52wanting to be perfect bro yeah all right we've got 16 meringues and they're going in the oven oh get

00:19:57them in there danielle yes good job well done

00:20:04well done good work okay danielle and marco they seem like they're on a good track for their dessert i

00:20:09think they have every element down the meringue and the sorbet on so that is a good stuff sorbet is looking

00:20:14good marco let's see we're putting it in the freezer now amazing definitely they really need

00:20:20to get cracking with these mains or they're not going to play we need to finish the cucumber salad

00:20:27make the miso glaze and then after that you're literally just doing the salmon yeah we have so

00:20:33much that we need to do for our main course we're running out of time so we need to move super super

00:20:38quickly i need to do the noodles the sober noodles dough has been resting gonna roll it out with a good old

00:20:43rolling pin and then once it's kind of thin enough i'm going to put it through the pasta machine

00:20:48the noodles are going good i'm going to have them in the pot in a couple minutes amazing i love being

00:20:53able to showcase our noodles in kitchen headquarters i feel like our noodles for our first instant

00:20:58restaurant were a huge hit with the sauce they're going to be packed full of flavor first batch of

00:21:03noodles are going in marco maybe get those salmon on asap i'm going to do that just preparing them

00:21:09the winning team today is the first into the grand final it's a lot to play for my friend

00:21:16all right first piece of dough now i've got to get started on the paratha rolling out the paratha

00:21:22i want it to be as thin as possible that i can almost see the surface and then i'll apply some

00:21:26ghee on there bit of flour and then pull it and then wound it up and that goes around in the layers

00:21:34ready to be pressed and cooked will how's the dough going bro very good they're crisping up the layers

00:21:40are there the texture's there the paratha is going to complement the curry nicely but a perfect paratha

00:21:47is nothing if the tribe curry isn't spot on danielle main course semi-final how are you feeling i'm

00:21:54feeling that we need to get the salmon on with so much going on in the kitchen we've left the salmon

00:21:59sitting there for a little bit the clock is starting to run out is definitely a little bit

00:22:03nerve-wracking i'm going to start basing these ones marco it's so important we really get so much of

00:22:09that miso glaze on it because that's where all the flavor comes from the method that we always use for

00:22:14the salmon is that we pan fry it so that we can baste it while it cooks we're aiming for crispy skin

00:22:21with this salmon so we haven't marinated the salmon prior to cooking it we want to make sure

00:22:26that the skin stays as dry as possible when we're putting it down if the marinade's already on it

00:22:30that could affect it so i'm basting it now we're giving it a chance for the skin to crisp up a

00:22:35little bit awesome cool so they're cooking salmon in the pan right now usually what i would do with

00:22:42a miso glaze piece of fish is marinate the salmon into the miso paste yep so it soaks in and then

00:22:49grill it and then grill it under the oven so it causes the outside and you get a good golden brown

00:22:55on top of it well we've less than 20 minutes so they better get it right i feel like picasso right

00:23:01now painting 15 minutes to go move move move come on how you looking justin smelling so good man it's

00:23:13looking good happy with the tripe have the tripe in terms of texture do you want to try a little bit

00:23:19oh bro

00:23:24that is tender yeah i just want to try the sauce yeah me too like yeah let me taste that

00:23:34something's missing nine minutes just the tripe's nice and tender but the curry sauce

00:23:43i know the balance isn't right a little bit worrying let me know what it needs oh salt

00:23:52salt adding more salt test again add more salt test again

00:24:01adding some lime testing the curry every maybe 15 seconds it's not balanced just yet i feel like just

00:24:09you know they keep trying the curry and there will be nothing left for us does that mean they're

00:24:14actually not happy with it watching justin adjusting the curry all the time i'm actually

00:24:20getting a little bit worried like i feel like he's just keep adding things and i'm not really sure what

00:24:25he's trying to fix a bit of sweetness to it a little bit of sugar yeah a little bit of time a little bit of

00:24:30time six minutes bro still working on the curry with six minutes to go that looks like they're adding

00:24:37sugar which means they're not happy with it at this stage right just write this to the end because

00:24:42it needs to be it needs to be perfect

00:24:49oh we're almost there that's not good enough we took a huge risk on this dish tripe on its own is not

00:24:55very flavorful it's going to soak up all the flavor from the curry if it is out of balance it's game

00:25:00over adding just a little bit more spice okay teams let's start plating marco how are you going

00:25:09feeling good i'll feel a lot better when these salmons are off but we're getting there well done

00:25:14cool i will start plating the noodles yeah we have nearly no time left so mark has spent all this time

00:25:21cooking salmon which means i need to have everything else prepared on the plate how's the salmon

00:25:25going marco gone sick we got the crispy skin this time dance awesome three minutes to go come on

00:25:34come on guys you can do it all right three minutes bro all right this salmon's coming off now

00:25:39i wasn't sure about danny and marco at the start they hadn't started their mains and i was a bit

00:25:42concerned they weren't going to have enough time but they seem like they're on top so justin and will

00:25:46i think the pressure of the semi-finals is really starting to show the pressure is at an all-time

00:25:51white the thing is we are known for our curries we've delivered some amazing curries in this

00:25:56competition and so it's paramount that we nail this one because if we don't that is a huge fail

00:26:03and a massive disaster here we've got some glaze left the miso glazed salmon is something that we cook

00:26:09a lot of at home we love it with crispy skin i'll be so upset if this salmon doesn't have enough flavor

00:26:16enough glaze and it's not cooked properly i feel like that's the most important things about this

00:26:20salmon so really hoping that we get both first things right that's it you got one minute to go

00:26:29this could be our last main course cooking kitchen hq dance that makes me so sad hopefully it's not our

00:26:35last oh my gosh i can't believe we just did that as normal we took our time and used every last

00:26:57second but i'm happy with the final product that gave me so much anxiety putting that chili on i'm

00:27:02super happy with our mains as we've stuck to our guns just focusing on the flavors that we love

00:27:08ourselves we put all this work in to get to this point we're almost at the finish line

00:27:13it would mean everything to be able to make it all the way

00:27:17what because of the sugar yeah something was missing

00:27:22we took a huge risk on this dish but now i'm not sure the flavors are balanced if something's out we

00:27:29could be going home we're in the semi-finals even though it's just the judges that are going to be

00:27:46scoring everyone's going to have their say on everything so hopefully everyone likes it

00:27:52i think all the teams will be quite critical of our menus it's risky to want to try curry it's an

00:27:57opportunity for them to throw us off our game like they could give us a critique that sort of like

00:28:02makes us question man was that really good or not and that might lead into the dessert yeah that's i'm

00:28:08worried about that now we all get to taste the mains but only manu and i will be scoring

00:28:16you won't get a vote but by tasting the mains you will know where you stand compared to the other teams

00:28:23and what you will need to do to win in the finals let's bring in the mains

00:28:31okay let's try danielle and marco's miso glazed salmon with saver noodles and smash curry salad

00:28:44what we've realized throughout this competition is the most important thing is flavor

00:28:48i'll be so upset if this salmon doesn't have enough flavor enough glaze and it's not cooked properly

00:28:56it needs to be perfect thank you

00:29:09my salmon is cooked so nicely the skin was so crunchy and flavorful

00:29:33the saver noodles are so hard to achieve i mean they still have that nice bouncy texture so

00:29:42i really like this dish i'm not a salmon eater but i thought the noodles were cooked really well

00:29:48i think maybe adding a bit of chili oil to the dish would have enhanced it a little bit more i think it

00:29:54needs a little bit more spice so after this dish you reckon it could beat a justin and will curry

00:29:59the flavors in this are really good so it might beat them today yeah we'll see how we go with that

00:30:05tripe curry justin and will do you agree with those positive comments um my salmon was cooked well but

00:30:13is this a semi-final worthy dish uh if it wasn't for the soba i don't think it's worthy

00:30:24that's like us saying that without their curry their roti and samba wouldn't be semi-final worthy

00:30:31i don't think we would have served it without the soba noodles all right so let's move on to

00:30:36justin and wills sirlankan tribe curry or carrot sambal and paratha

00:30:49thank you

00:30:52throughout this competition we've been known to make great curries and so it's paramount that we

00:30:57nail this one everything needs to be well balanced nothing can be out of whack

00:31:06oh i'm dreading trying this tripe i really don't want to do it try it for me is a no

00:31:26bon appetit

00:31:36good

00:31:42where do we start the bread

00:31:54people in logan don't even eat that

00:31:57no one two three

00:32:00in there

00:32:06i'm sorry

00:32:26all right lol and lil you were in the semi-finals and you're still trying new foods new ingredients

00:32:33yes how was it i was not excited to eat this dish i have to be honest um but flavor in the sauce

00:32:40great would i eat this particular piece of meat again no

00:32:46i'm actually really shocked i was able to separate the fact that it's stomach lining in my head out of

00:32:54there i was really focusing on the flavor i actually really don't mind the texture of that at all it

00:32:58kind of just reminds me of calamari or squid or something and the flavors of that curry

00:33:01are to die for like as per usual your curries are delicious and that was no different i am a little

00:33:09disappointed

00:33:10because i was hoping you guys would bring something different you know change it up like a semi-finals

00:33:17i thought you'd come in tribe's a little different sure yeah but it's still a curry

00:33:24the tribe is nice i don't know if it was a bit too chewy for my liking but i know this the consistency is

00:33:30supposed to be the flavor of the curry was really nice i just thought it'd be good to see something

00:33:36else this is just a good old classic opposite team like trying to throw us off our game i'm just like

00:33:44barely shush

00:33:50daniel marco your thoughts um i wouldn't usually get to try it i'm not probably the biggest fan of it but

00:33:56i actually thought it was really nice the flavors in the curry were absolutely delicious i don't know

00:34:01if my path was maybe like a little bit underdone in the middle just a bit too doughy but otherwise

00:34:06the flavors were really really good and we haven't tried one of the boys codes yet so i'm understand

00:34:11why everyone says they're amazing lol after trying two dishes who have you got ahead i think justin

00:34:20and will are ahead at the moment the flavors of this are spot on so i think definitely justin and will

00:34:24at this stage i do appreciate all the effort that justin and will have put into this beautiful meal

00:34:31it's just not for me so i just feel like i really enjoy daniel's and marco more thank you split

00:34:39decision very very split table if it was up to these guys yeah but as you know it's not it's up to us

00:34:47take a quick break while colin and i have a quick chat about it thank you

00:34:58it was a risk doing trot it's not for everyone's palate however we believe we have the better dish

00:35:04it comes down to the judges and whether they agree with us or not

00:35:09after main course i'm not as intimidated by justin and will

00:35:13i preferred our dish so i think if we can really deliver on the desserts i think we're gonna take

00:35:18this home still to come this is so your place in the grand final it's a heart-stopping finish

00:35:28all right let's swap these out for nicer looking ones in the race to plate dessert are you starting

00:35:34to plate anything hurry up look it's coming down to the wire i actually don't know if we're gonna have

00:35:41anything plated first team into the my kitchen rules grand final is

00:35:57after tasting both dishes definitely think our dishes in front however it comes down to the judges

00:36:03and whether they agree with us or not after main course i'm not as intimidated by justin and will

00:36:09trying both dishes i preferred our dish so hopefully the judges agree all right so we had daniel and

00:36:15marco's miso glazed salmon with the noodles and cucumber salad i really enjoyed all the flavors and

00:36:23texture of this plate i love the sobe noodles yeah i think the noodles and they had great texture

00:36:28the sauce had great body and a cold noodle there's nothing better than a cold noodle salad

00:36:34my salmon was cooked perfectly yeah me too but i don't know why they worry about crispy skin because

00:36:38that's not the game when you do a miso glazed piece of fish what you want is really the flesh side to

00:36:46be caramelized by the miso yeah see the good dish but they could have technically done things better yeah

00:36:54the shrunken tripe curry from justin wheel very ballsy dish do you know what at this stage of the

00:37:01competition i love that they've taken a risk on tripe that trap which is just cooked it's still a bit of

00:37:07bounce but but still delicious to it it's got a lot of work in that sauce like it's very moorish isn't it

00:37:13the only thing i would have added more to this is a little bit more sourness a bit of more tamarin and lime

00:37:19juice yeah there's two great dishes really but i've got one team just slightly ahead for me

00:37:26but i think it's still anyone's game dessert could be the decision maker very much so let's bring them back in

00:37:36teams let's get back to the kitchen let's go

00:37:38walking into dessert it's nerve-wracking

00:37:50i feel like depending on what they say it can really sway how the rest of your night goes i'm

00:37:55super happy with our main so really we want to be ahead of justin and will going into dessert

00:38:00justin and will danielle and marco what a great start to the first semi-final

00:38:07right now justin and will you are in the league but not by a lot so do not rest on your laurels

00:38:17hearing that my head that is such a confidence booster however the job's not done we have our

00:38:24riskiest and most ambitious dish yet if we stuff this dessert it's see you later it's time to push

00:38:30to the very end teams only one of you will be the first team heading into the grand final with a shot

00:38:37of winning a hundred thousand dollars teams you have 60 minutes to complete your desserts

00:38:44and your time starts now come back season it is don't worry about that that's in the past now

00:38:56we've got a dessert to make let's get it done hearing from the judges that justin and will are

00:39:00slightly ahead super disappointing to hear we're a little bit down on confidence but we've still got

00:39:05a lot of fight left in us we just gotta knuckle in and get it done i'm gonna go get the raspberries

00:39:11i'll be back for dessert tonight we're making panda meringue with lemon curd and raspberry sorbet

00:39:16we're gonna put some whipped cream on it we've got some fresh berries feeling really good going

00:39:20to 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

00:39:32showcase asian flavors because we know we can do them well okay i'm gonna start on the lemon curd marco

00:39:39yeah the risk with this dessert is it being a little bit too sweet we want to make sure that

00:39:45there's not kind of an imbalance with the ratios and for the flavors to all balance each other out

00:39:51do you want to try more lemon or less

00:39:59more lemon i wouldn't say it's not enough at all okay

00:40:04i think danielle and marco are going to use this as motivation that they're a little bit behind at the

00:40:07moment and just smash this out they've already got all these elements out in may time which means

00:40:11they can focus really on the flavors so maybe it's going to pay off for them in dessert this is our

00:40:15ticket into the grand final of course just gonna test the ice cream now will yep talk to me mate the

00:40:22ice cream is creamy let's going to put these in the ramekins will and then i'm going to put them

00:40:27straight back in the um freezer good idea all right i'm going to work on the banner for our chocolate

00:40:35souffle tonight for dessert we're having chocolate souffle with chocolate ice cream and caramel whiskey

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

00:40:45let's finish strong that's it man i've got to really care if we're in the lead yeah job's not done

00:40:50a good souffle should be nice and spongy chocolatey and soft inside love a souffle yeah chocolate one at

00:40:58least anyway oh definitely but more importantly these souffles need to rise we've got no margin

00:41:05for error here if these don't rise see you later grand vital so i'm going to start building like a

00:41:11roux first thing i want to do is heat up the butter the flour the milk in the pot and this will go on

00:41:18the chocolate to melt have you seen multitasking dust souffle it doesn't take long to put together

00:41:28you know to like bake but if you don't break it correctly it will collapse and then you don't

00:41:35have a souffle a deflated souffle it's not a souffle it turns into a soufflop it's very risky

00:41:42this could be good for us this could be great for us because we have said multiple times danielle

00:41:48and marco would be easier to beat this is pretty much going to decide who stays and who goes justice

00:41:53yeah definitely man this 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 um meringue danielle yeah for i'm going to have a

00:42:09look at the raspberry sorbet our raspberry sorbet has been in the freezer for about two hours

00:42:15it is one of the main elements in the dessert dish it adds that nice cold refreshing kind of tangy

00:42:21flavor to it it's not creamy like an ice cream but you still do want it to be really nice and smooth

00:42:27not with any little icy crystals around it how did the consistency feel

00:42:40it is icy oh no the raspberry sorbet is such a crucial element the dessert is quite sweet without it

00:42:51i would be pretty devastated if this is what lets our dish down this could be potentially what sends us home

00:42:57this is the mkr semi-final 45 minutes left will this dessert take you to the grand final

00:43:12come on let's do it

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

00:43:26it is icy

00:43:30how icy did you feel like it was it's icier than i would have liked to be the raspberry sorbet is such

00:43:35a crucial element to this dessert so i'm not feeling good about it yeah but then what are we

00:43:39going to do about it we can't make a sorbet in 40 minutes yes look guys there's no way they can fix the

00:43:47raspberry sorbet you can't actually redo it like we've got 40 minutes to go there's no way i know

00:43:53it's going to be tough but i feel like without the sorbet this is not a semi-final worthy dish obviously the

00:43:59boys are a little bit ahead of us and i don't want to go home like we want to make it to the next stage

00:44:05i feel like we've done so much leading up into this point and we have so much more to give so if we've

00:44:11got a chance of staying in this game we need to serve this raspberry sorbet on the plate i've pulled

00:44:16out the other batch of the raspberry sorbet so i'm going to check that now to see if that's the same

00:44:21consistency as the first batch oh this sorbet is way better look at that oh nice

00:44:30okay yeah good i love it but tasting the sorbet it tastes really good look it's still slightly icy

00:44:45but i think way better than the other batch i'm happy to serve this up tonight with promised raspberry

00:44:50sorbet so we are going to deliver raspberry sorbet two teams one spot to the grand final 30 minutes to go

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

00:45:06pretty much done justin and will seem a little bit confident themselves because they were ahead but

00:45:12i don't know if they should feel that confident and they haven't even got their souffle mixture in

00:45:16the ramekins yet there's none in the oven it takes 15 minutes to cook if they don't get moving

00:45:21then they have no time to play no time to do anything all right what's going on here just

00:45:27folding in the souffle souffle do you know how long your souffle cooks in the oven roughly 12 to 15 minutes

00:45:34yeah so what's the plan you're going to wait for the clock to last the last 15 minutes we're going

00:45:39to put them in if the boys get it wrong they're in massive trouble 15 minutes to cook it you're

00:45:44putting in at 15 minutes i'm not sure how you're getting that on the plate very uh what shall i call

00:45:49it ballsy it's very ballsy the most important part of the souffle is the timing if we get them into

00:45:54the oven too early then it's just going to sit there and sink if we put it too late we might run

00:45:59out of time but there's no time for like is it good is it not like once you present it it is what it

00:46:05is so hopefully no no there's no hope anymore you've got to deliver this this is going to be good

00:46:10you've got to deliver this is going to be good why did we do such a stressful dessert because that's

00:46:14what we do yeah true yeah all right cross your fingers man

00:46:22okay should we make a let's make a practice one yeah we'll do practice with one of these we're a

00:46:28little bit behind justin will based off the judges critique so we need to make sure that the rest of

00:46:32the dish is perfect so we're going to have some lemon curd on it it's going to have some whipped

00:46:36cream we're going to make a little tester one that we can taste just to make sure that we kind of get

00:46:41all the elements exactly how we want it let me try it with this yeah

00:46:51the cream definitely is it good it needs a cream i love it but that doesn't mean much does it

00:46:58it if you look at the two teams split a line down the middle one team's head down and one team's

00:47:04quite relaxed the tables have definitely turned in this dessert course justin and will are frantically

00:47:09trying to get this souffle mixture together in the ramekins and in the oven whereas daniel and marco

00:47:14pretty much did everything in the main course so it's just down to really assembling and and playing

00:47:18with it a little bit and seeing if they're happy 15 minutes left keep your eyes on the job come on

00:47:23let's go justin and will get those souffles in the oven now we are hurry up justin and will you have

00:47:31plenty of time don't worry about that souffle doesn't need to go in the oven yet get it in i would be

00:47:36panicked if i didn't have my souffle in we've got 15 minutes left don't stress don't stress the pressure

00:47:43is definitely starting to kick in right now we need to fill those souffles get them in the oven it's

00:47:49literally going to come down to the last couple of seconds here they've got to pray to the souffle

00:47:53gods i'm telling you now

00:48:04looks good guys and the souffles finally hit the oven but they've still got a lot to do

00:48:10i'm freaking out for them they haven't got their ice cream out they still got to get those on the

00:48:14plate and whiskey caramel all right will i'm going to burn off the whiskey sauce now

00:48:19yep it's so important to get the balance right just so it doesn't taste like you're tasting the

00:48:24shot of whiskey a shot of whiskey right now would be good though i'm not gonna lie personally i'm not

00:48:29a big fan of the dark spirits too overpowering when you have it in anything it just overpowers the

00:48:34whole dish i love whiskey and whiskey and chocolate together or you have like a caramel anything like

00:48:38that is perfect i hope that it's not too strong like i hope it's there but it's like just a nice um

00:48:44carrier for the dish just a teaspoon more okay that's that's heaps they're starting to rise five

00:48:53minutes to go presentation matters

00:48:58because it's quite a sweet dessert the sorbet balances are out i'll scoop them all so that

00:49:03they're ready i feel like we've had such a good cook today oh they look very cute now the motivation

00:49:08is higher than ever this competition means everything to us the closer we get the more

00:49:13that we want it we really really have to fight for our spot we definitely don't want to get sent home

00:49:17in the semi-finals i don't want to oh yeah i don't want this to be an end i feel like there's so much

00:49:23more we still want to give if they don't get those souffles out in time we probably don't even need to

00:49:28serve the sorbet we might be just straight through to the grand final no let's not have that attitude

00:49:34two minutes left let's go let's go check the others yeah yeah you hold on to this

00:49:42our heads are literally bang up against the oven door we are staring at these souffles looking at

00:49:48the clock looking back just praying that they're going to start to rise this is actually really

00:49:54stressful man we have so much at stake falling short get this stage of the competition it'd be

00:50:00devastating look they're like two lions in a cage running back and forth looking at those souffles

00:50:07there's nothing they can do they can't open if they open the oven the souffle goes down

00:50:10justin and will you got to get your ice cream out man our backs are up against the wall the souffles

00:50:15come out pretty much the last couple of minutes and same with the ice cream because i don't want the

00:50:20ice cream to sit and melt so it will literally come down to the last second today come on

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

00:50:40are you starting to plate anything huh are you plating anything they are leaving

00:50:46no time for themselves here this could be the end of justin and will i reckon this is the most

00:50:50stressed i've ever been bro yeah me too

00:50:55oh it's coming down to the wire

00:51:07this is for your place in the grand final come on

00:51:10oh it's coming down to the wire i actually don't know if we're going to have anything plated

00:51:20the souffles have risen

00:51:24let's go

00:51:24oh they're out of the oven we've still got a job here we've got to get these on the plate

00:51:40all right let's swap these out for nicer looking ones right now we're in a really good

00:51:44spot now that we're this close nothing's going to get in our wage for the grand final

00:51:48mark on danny how are you doing good 20 seconds it's fine it's fine it's fine it's fine plenty of

00:51:53time plenty of time plenty of time plenty of time plenty of time plenty of time

00:51:57five four three two one that's it stop cooking move away from your bench

00:52:11we're slightly behind after main course so now going into the critiques for the dessert we can't

00:52:15afford a bad critique i do feel like we have done everything we can so i hope that it's enough

00:52:23do you reckon the inside's all right we took such a big risk with our dessert tonight and we got

00:52:28it done but there is still a part of me that's like okay looks great we just don't know until we

00:52:33put our spoons into that souffle

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

00:52:45it was a bloody huge effort and i can't wait to taste and see how this turns out justin and will

00:52:51you created chocolate souffle with chocolate ice cream and caramel whiskey sauce thank you

00:53:01thank you

00:53:12souffles have risen great but we just don't know what's inside of these things if it's not gooey in

00:53:17the middle we could be in trouble and the whiskey sauce has a good hit of whiskey but hopefully it's

00:53:23not overpowering it is nerve-wracking because you just don't know if you've done enough or you've done

00:53:28too little like those are the sort of vibes for me at the moment bon appetit

00:53:43i wouldn't have done that value

00:53:57making that souffle i think it's quite ballsy to do it because obviously it's you won't know until

00:54:08the last second i was watching them like looking the oven like little kids waiting for it to rise

00:54:14so i feel like the boys done a very good job however i feel like the whiskey sauce it's very

00:54:22overpowering and like way too much on the plate

00:54:26yeah i feel like a little bit lit after having that

00:54:30i think i agree with the whiskey part that was very overpowering but i think when you put it

00:54:37in the souffle and have the ice cream all on one spoon it marries together quite nicely

00:54:41and usually i don't like the darker rum spirits but all together i really enjoyed that

00:54:46and the chocolate ice cream like that was really really good it's nice and creamy

00:54:51perfect texture and it wasn't too chocolatey either so the coldness with that hot souffle together was

00:54:57just hearing all the comments do you agree with all of them um some of them i think once you pair

00:55:06everything together that's how it's supposed to be i think that it all infuses and that's how it's

00:55:12meant to be tasted but yeah it could be a little bit overpowering for some people but it's the way i like

00:55:18it the whiskey sauce definitely let them down you want to taste the whiskey a little bit but i think

00:55:23they've overdone it completely that one element letting them down i think they've opened the door

00:55:27enough for us to go into the grand final okay well interesting next one let's try danielle and marco's

00:55:36pendant meringue with lemon curd and raspberry sorbet

00:55:40this dessert will determine whether we make it to the ground final or not with our sorbet

00:55:55it's still a little bit icier than i wanted it to be but hopefully we've done enough to make it to the

00:56:00grand final bon appetit

00:56:13marie and bailey you've just come off the back of cooking a restaurant using meringue

00:56:36how was this one um the exterior is really nice and crunchy and the interior has that beautiful

00:56:45airy texture i really like the flavors however the sorbet it is a little bit icy

00:56:54the sorbet honestly the flavor of it i'm just like yum my meringue is cooked perfectly it's airy

00:57:02it's crispy on the outside overall i really enjoyed this dish your thoughts better than your soufre then

00:57:11um i prefer chocolate but i can appreciate the flavors that are like before me so do you think

00:57:17it's close i think it's close yeah baby who do you think is going to go to the grand final

00:57:22well i've preferred daniel marco's dishes today so i think daniel marco

00:57:27lord and leal both great flavor combinations but i think justin and will are ahead

00:57:37it's gonna be close teams you've tried both courses now

00:57:42but colin and i we will decide who will be our very first grand finalists

00:57:48going into the desserts we're a little bit behind so it seems like the dessert has brought us

00:57:53kind of to an even playing field and i think at this point it's a flip of a coin who goes through

00:57:58there's different pallets around the table but it's only the judges pallets that matter

00:58:02and that determines our fate this is for our grand final chance

00:58:06there's a lot of anticipation right now are we going to make it to the grand final and have a 50

00:58:24chance at 100k or are we going to go home and fail in our mission to be my kitchen rules champions

00:58:29so i do feel like we have done everything we can every cook every dish in this competition

00:58:36comes down to this moment we have taken massive risks tonight and it has to be worth it the grand

00:58:44final that's the goal and then to win it like we want this bad justin and will daniel and marco

00:58:54the road to this semi-final has been long and difficult but sadly as we know one team will move

00:59:01forward and one team will be knocked out we are definitely scared about the possibility of going

00:59:12up against justin and will i feel like we don't want to do that unless we have to it's now time to

00:59:18reveal our thoughts and find out which team will go through the mkr grand final i will be starting

00:59:28with daniel and marco for man who served us miso glazed salmon with sorbonne noodles and smashed cucumber

00:59:36salad very classic asian dish which was delicious this was a lesson in making sorbonne noodles to me

00:59:46they were the highlighted dish they were great texture flavor the dressing just brought it

00:59:51together smashed cucumber salad added a little bit of freshness and that as well was really well seasoned

00:59:58now the salmon i can't say that the salmon wasn't delicious because it was what i say is the salmon

01:00:04needs to be marinated in the miso so it sucks all of the miso and then you just grill it to make that

01:00:12beautiful caramelization but apart from that great dish

01:00:20i'm so proud of daniel for the soba noodles i think they came out beautifully but it was my job to

01:00:26cook this salmon worrying too much about the crispy skin has definitely cost us i hope the error that

01:00:32i've made isn't what sends us home tonight justin and will you gave us a sri lankan tripe curry with

01:00:39paratha and carrot sambal tripe boys i'm glad they weren't scoring me either um look i love tripe it's

01:00:50a great way to showcase different cuts of meat your traps were really well cooked still with a bit of a

01:00:57bite which was exactly what it's supposed to be and the paratha was cooked really well great just to

01:01:02dunk it in your curry sauce i would have loved a little bit more lime or tamarind more sourness

01:01:10storage it was a beautiful curry but i have had a better curry from you before here in colin say

01:01:19we've done a better curry in the past definitely not what we want to hear daniel marco great cooks yeah

01:01:24with them scoring the highest in terms of instant restaurant scores that still lingers in my mind

01:01:29they could really beat us tonight with their dessert new daniel america for dessert you gave us

01:01:37pandan meringue with lemon curd and raspberry sorbet my first bite of the meringue was

01:01:46really sweet and i was like oh farah this is like a smack of sugar and then i had the sorbet and i'm

01:01:52like oh this is not sweet enough and then i put both together i'm like that works so well that it

01:01:58really did the downside of the sorbet not being sweet enough is you get crystallization so a little

01:02:05bit more glucose would have been helpful but when you ate it all it was beautiful good flavors a few

01:02:12errors along the way the judges critique definitely in line with kind of what i was thinking the sorbet

01:02:18definitely was a little bit icy than we hoped for but it all paired well together hopefully that crosses us

01:02:24over the lawn for the surgeons we had chocolate souffle with chocolate ice cream and caramel whiskey

01:02:32sauce let's go hard or go home with you isn't it yeah pretty much first you're bringing tribes from

01:02:39anchors and then you decide to do a souffle which is probably one of the hardest thing to present

01:02:44the souffle itself it's just it was light it was rich it was slightly gooey in the middle the whiskey sauce

01:02:54yes is a little bit strong but when you add it with the bitterness of the chocolate and the ice cream

01:02:59it was perfect it went it was just incredible dessert

01:03:06the critiques from the judges have been pretty balanced i'm still hopeful that we can get to this

01:03:10grand final we had a couple of small areas here and there but the boys also had a couple of things

01:03:15that they could have improved on too we've put it into the judges hands we've done everything that we

01:03:20can but you never know until they give their verdicts this is it my knees are buckling

01:03:28i'm just keeping it calm and collected but deep down i am packing it yeah so there are our thoughts

01:03:35and this is our decision the tension in the room right now is so high this is the end for one of

01:03:42these teams my kitchen rules dream i don't know who's going to take it out at this point

01:03:49the first team

01:03:53into the my kitchen rules grand final

01:04:00is

01:04:05just sit and will

01:04:26that feels unreal

01:04:27we yeah big risk big reward grand finalists that feels amazing oh man

01:04:37you've made a lot of sacrifices you've kids waiting at home for you and they don't see the

01:04:42struggle you go through yeah uh does it feel worth it yeah it's definitely yeah it definitely

01:04:48feels worth it you went hard and it paid off and you're not going home

01:04:51yeah that time away yeah it's been the hardest thing about this whole competition but it also

01:04:58is extra motivation yeah we just want to do them all proud yeah and that excites me and that gives

01:05:03me that burning desire to win this competition

01:05:08danielle and marco i'm sorry to say you've been eliminated from my kitchen rules

01:05:14you guys fought hard every step of the way you should be so proud of each other of the food you

01:05:21presented everything yeah congrats boys like couldn't have been up against better competition

01:05:26would have loved to get the win but i feel like we went out with a really good cook that we're really

01:05:30both proud of so i feel i i'm happy yeah devastated to leave at this point in the competition we were

01:05:36so confident that we were going to go all the way but i'm super proud of our efforts daniel and marco

01:05:44you put a lot of passion to your dishes but more than that funny warm and optimistic at all time

01:05:54right now you guys should live very very proud of yourselves thank you very much indeed

01:06:02daniel and marco it's time to leave the kitchen au revoir and good luck

01:06:17being on my kitchen rules has been amazing i met amazing people on the way ate a lot of good food

01:06:23some bad food too i'm so happy with how far we've come like all the pressure all the stress it's really

01:06:30been worth it i'm just so proud of us as people and like how much we've grown danielle and i will

01:06:36definitely be together forever

01:06:51next time it's our second semi-final which team will be meeting justin will

01:06:58in the grand final can logan besties lol and lil we are bringing new techniques that we don't

01:07:06usually do elevate their menu it is very ambitious never have we seen them use fancy stuff like

01:07:14lobster we are running out of time lol give some time thanks colin thanks or will boss friends maria and

01:07:22bailey we've always been complex correct past mistakes the judges have been saying simple simple

01:07:28simple i'm gonna keep it simple tonight to land the last remaining grand final spot it's gonna be

01:07:36show-stopping they should be threatened by us maria and bailey going down the bogans from logan are we

01:07:42intimidated by them no

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