- 2 days ago
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🎥
Short filmTranscript
00:00:01The MKR semi-finals are here.
00:00:06We've made the semi-finals by hook or by crook.
00:00:09We want to go all the way.
00:00:10We came here to be in the grand final.
00:00:12We are elevating our dishes.
00:00:14This is like do or die.
00:00:16As we find our 2025 grand finalists.
00:00:21We have everything that it takes.
00:00:23We can achieve perfection.
00:00:24We're ready to win this thing.
00:00:26Every dish in this competition comes down to this moment.
00:00:31With top team Justin and Will.
00:00:34Facing fourth place Danielle and Marco.
00:00:37And Loll and Lil.
00:00:39Taking on third placed Maria and Bailey.
00:00:42It's game on.
00:00:44Tonight the best mates face our happy couple.
00:00:49We've done amazing in the past.
00:00:51We've been at the very top.
00:00:52We've been at the very bottom.
00:00:53Can a menu they know.
00:00:55Asian flavours is what we got the highest score for.
00:00:57So we've got to go back to that today.
00:00:59Take them back to the top.
00:01:02Looking good Marco.
00:01:03Amazing.
00:01:04Nothing's going to get in our way from getting straight into the grand final.
00:01:07While front runners Justin and Will.
00:01:10We have excelled from day one to our last ultimate instant restaurant.
00:01:14Double down on the pressure.
00:01:17We're stepping well out of our comfort zone.
00:01:20I'm worried about that.
00:01:21They better get it right.
00:01:22With the riskiest menu.
00:01:24Call it.
00:01:25Ballsy.
00:01:26Of the entire competition.
00:01:29If that's not good enough.
00:01:30We could be going home.
00:01:32The adrenaline starts pumping.
00:01:34Come on.
00:01:35My pulse is going through the roof.
00:01:37Yeah.
00:01:38Could their decision cost them a spot in the grand final.
00:01:45They're in massive trouble.
00:01:46I actually don't know if we're going to have anything plated.
00:01:49This could be a disaster man.
00:01:51Rose.
00:01:52This could be the end of Justin and Will.
00:01:54Are you plating anything?
00:01:56See you later grand final.
00:02:18It's really surreal actually being here today.
00:02:21To make it to the 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 the grand final.
00:02:32It's all or nothing tonight.
00:02:33We want to win this bad.
00:02:35We're ready to roll.
00:02:38We've made the semi-finals by hook or by crook.
00:02:41We've been at the very top.
00:02:42We've been at the very bottom.
00:02:44We've done everything in between.
00:02:45We're carrying the torch for the gate crashes 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.
00:03:13This is it.
00:03:15The first semi-final.
00:03:17The 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, but there are competitions.
00:04:00So being on the sidelines, we get to watch and see how they work.
00:04:04We know how they cook.
00:04:05That's a huge advantage to us.
00:04:07Justin and Will.
00:04:09How confident are you tonight?
00:04:12We're feeling pretty confident.
00:04:14I mean, a little bit nervous at the same time,
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 if 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.
00:04:39Family 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.
00:04:52Good luck to you both.
00:04:53Thank you very much.
00:04:56Danielle and Marco.
00:04:59You two are a young couple, but you've been together a long time.
00:05:02So how important is the support of each other?
00:05:05Danielle and I, we're very different in the kitchen.
00:05:07Danielle sometimes needs to click me to focus me, and I need to sometimes calm her down.
00:05:13So we kind of have that balance.
00:05:15If we can enjoy it and do it our own way, I think that's going to be the key today.
00:05:21We've come so far already.
00:05:22Like, we want to go all the way.
00:05:24Being in this competition, I felt it's just brought us closer together.
00:05:27I can't imagine being with anyone but Marco.
00:05:30That chemistry you can only really get with a partner.
00:05:32So I think us going up against two mates, I think that's our advantage tonight.
00:05:38Tonight, it's your turn to convince us that you belong in the grand final.
00:05:45And here's how, with two knockout courses, main and dessert.
00:05:55Tonight, you and the non-cooking teams will get a chance to taste and critique the food you serve.
00:06:06They may not be able to score, but they will know what they're up against.
00:06:12And I'm pretty sure they'll let you know what they think.
00:06:18I expect both teams to be fighting for their lives today.
00:06:21This is their last opportunity to get into the grand final.
00:06:25This is going to be an epic battle.
00:06:27Please move to your benches.
00:06:30The other teams are going to be critiquing our food, but the judges are the ones that are going to be scoring.
00:06:34So if we're going to get into the grand final, we have to give it everything that we've got.
00:06:38So expect us to be at our best today.
00:06:42Teams, you will have two hours for your main and one hour for your dessert.
00:06:48Are both teams ready?
00:06:50Yo.
00:06:52The storeroom is open.
00:06:54Aprons on.
00:06:58Your time starts now.
00:06:59Yes!
00:07:00Yes!
00:07:01That's it!
00:07:02Woo!
00:07:07Tonight, rather than going too far outside the box, our game plan is to focus on our strengths and leaning into what we know how to do.
00:07:15Justin and Will, they've been the strongest team throughout the competition from the start.
00:07:18So we want to give ourselves the best chance of beating them tonight.
00:07:23Oh!
00:07:24Nice!
00:07:26The heart starts racing.
00:07:27The adrenaline starts pumping.
00:07:29It's game on.
00:07:30Yeah.
00:07:31I 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.
00:07:43Danielle, I'm going to cut the salmon into salmon fillets now so that we can fry them on the pan.
00:07:46Perfect.
00:07:48For 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.
00:07:59It'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.
00:08:15Yeah.
00:08:16We've saved our best for the semi-finals here.
00:08:18Three separate elements that all go together really well.
00:08:22If 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.
00:08:45Yes.
00:08:46Justin, we're starting on this beautiful tripe.
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 tripe curry with carrot sambal and paratha.
00:08:58What is that?
00:08:59Oh my god, guys.
00:09:00I think this is like something from the inside of an animal.
00:09:05So tripe 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 tripe.
00:09:20I agree.
00:09:21The texture is very interesting.
00:09:25So I'm going to vomit.
00:09:26No.
00:09:27Almost like a calamari to, you know what I mean?
00:09:29Yes.
00:09:30Tripe is a type of offal.
00:09:32Why?
00:09:33Oh.
00:09:34It is quite chewy just by nature.
00:09:37So I think that's so risky for this point in the competition.
00:09:42It's something not for everyone's palate.
00:09:44Yeah.
00:09:45But we're cooking for the judges today.
00:09:47Yeah, we are.
00:09:48Let's just hope they like some tripe, huh?
00:09:49During this whole competition, we have excelled from day one to our last ultimate instant restaurant.
00:09:56We're taking a massive risk tonight using tripe.
00:09:59We 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.
00:10:23This is Justin and Will's dream of going to the grand final.
00:10:27Boom!
00:10:28Boom!
00:10:29Boom!
00:10:30Boom!
00:10:31Boom!
00:10:32Boom!
00:10:33That's not very nice, mate.
00:10:34I didn't think you could hear that.
00:10:35I cannot believe we made it to the semi-finals.
00:10:36Neither can I.
00:10:37And I cannot believe that half an hour has gone past already.
00:10:38I know.
00:10:39How are you travelling?
00:10:40I'm good.
00:10:41I'm working on the soba noodles now.
00:10:42With our soba noodles, we really want to show technique.
00:10:45This is quite a firm dough.
00:10:47We're going to let it rest for 30 minutes after I've made it.
00:10:50Apart from the fish, I feel like the soba noodles are the second kind of most important element
00:10:54on the dish.
00:10:55If we get them right, I feel like that's going to be a huge advantage for our main course tonight.
00:10:59All right.
00:11:00The dough is done, Marco.
00:11:02Teams, the time is flying fast.
00:11:05Let's go!
00:11:06Good job, well done.
00:11:07Amazing!
00:11:08Woo!
00:11:09Yeah!
00:11:10Yeah!
00:11:11Will and Justin.
00:11:12Hello, boys.
00:11:13Hey, how are you?
00:11:14What's going on?
00:11:15How are we going?
00:11:16Yeah, we're good.
00:11:17Have a look.
00:11:18Woo!
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 like, it tends to...
00:11:27It's pretty lucky that they're not scoring you this time.
00:11:30Yeah, that's what I'm thinking.
00:11:31Can you imagine them eating tripe?
00:11:32Yeah.
00:11:33Forget about it.
00:11:34The biggest thing was we wanted to impress you and Manu rather than impress them.
00:11:37I don't actually eat tripe.
00:11:38Don't like it.
00:11:39My pulse is going through the roof.
00:11:40Yeah.
00:11:41That's definitely not what we wanted.
00:11:42Mm.
00:11:43Coming up...
00:11:44Two teams, one spot to the grand final.
00:11:45Let's go!
00:11:46With a place in the grand final on the line...
00:11:48Today is...
00:11:49It's make or break, right?
00:11:50Will one team...
00:11:51Oh no.
00:11:52They're in massive trouble.
00:11:53What are we going to do about it?
00:11:54Go all in...
00:11:55Something's missing.
00:11:56On 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 jackpot.
00:12:01It's coming up.
00:12:02Coming up...
00:12:03Two teams, one spot to the grand final.
00:12:04Let's go!
00:12:05With a place in the grand final on the line...
00:12:06Today is...
00:12:07It's make or break, right?
00:12:08Will one team...
00:12:09Oh no.
00:12:10They're in massive trouble.
00:12:11What are we going to do about it?
00:12:12Go all in...
00:12:13Something's missing.
00:12:14On a massive gamble...
00:12:16This is actually really stressful, man.
00:12:18Look, it's coming down to the wire.
00:12:20It's the wrong day not to do well.
00:12:23Time to hit the jackpot.
00:12:25It needs to be perfect.
00:12:26I really like this dish.
00:12:28Yeah.
00:12:29That is a huge fail and a massive disaster.
00:12:37Ooh!
00:12:38A bit of tripe.
00:12:39The biggest thing was we wanted to impress you and Manu.
00:12:41I don't actually eat tripe.
00:12:43Don't like it.
00:12:46The pollens just dropped the Brom shell.
00:12:48That could really, like, dismantle us.
00:12:53Joking.
00:12:54I was about to add a little bit of weed dribble out.
00:12:56I thought you were going to cry there, mate.
00:12:57This ain't the type of jokes, Colin.
00:12:58Oh, of course.
00:12:59Get rid of the tripe.
00:13:00Get rid of the tripe.
00:13:01We're going to pull out the land.
00:13:02Put the chicken in.
00:13:03Yeah.
00:13:04Well, Danielle and Marco, they're working really well together.
00:13:05And the dish has got a lot of flavour.
00:13:06Just no pressure.
00:13:07That's all I'm saying.
00:13:08All right.
00:13:09See you later.
00:13:10Thanks.
00:13:11Thanks, thanks.
00:13:12Marco, how are you going?
00:13:13I'm working on the sauce for the noodles now, Dan.
00:13:14What are you putting in the sauce?
00:13:15Oh, you know, all the Asian flavours.
00:13:16Soy sauce, rice wine vinegar, mirin.
00:13:17First semi-final.
00:13:18Danielle and Marco are making the miso glazed salmon.
00:13:20Sometimes the simplest things are the nicest.
00:13:21Yeah.
00:13:22And salmon and miso works very well.
00:13:23Justin and Will.
00:13:24Tripe curry.
00:13:25All right, see you later.
00:13:26All right, see you later.
00:13:27Thanks, thanks.
00:13:28Marco, how are you going?
00:13:29I'm working on the sauce for the noodles now, Dan.
00:13:31What are you putting in the sauce?
00:13:32Oh, you know, all the Asian flavours.
00:13:33Soy sauce, rice wine vinegar, mirin.
00:13:34First semi-final.
00:13:35Danielle and Marco versus Justin and Will.
00:13:37East Coast versus West Coast.
00:13:39Danielle and Marco are making the miso glazed salmon.
00:13:41Sometimes the simplest things are the nicest.
00:13:44Yeah.
00:13:45And salmon and miso works very well.
00:13:48Justin and Will.
00:13:49Tripe curry.
00:13:50Tripe curry.
00:13:51So the tripe obviously being the lining of the cow's stomach.
00:13:55So you've got to braise it to break it down.
00:13:57So if the tripe's overcooked, it's going to be mushy.
00:14:00But if it's undercooked, then you're going to have to chew on it for a long time, which is terrible.
00:14:03If it's undercooked, it's all over.
00:14:05Man, this is super important.
00:14:07This is packed with heaps of flavour.
00:14:10The only thing with this is it's a one-pot wonder.
00:14:13Yeah.
00:14:14So if it's wrong, it's wrong.
00:14:16There's no way to fix it.
00:14:18I'm so excited to taste all of their food, though.
00:14:21It's going to give us a really good sense of what we're going to go up against in the grand final, whichever teams get through.
00:14:26Our motto is definitely work smarter, not harder.
00:14:29So if we were to choose who was going into the grand final versus us, we would like Danielle and Marco.
00:14:35Is that because you're potentially fearful of Justin and Will being able to beat you?
00:14:40Yeah, we're definitely fearful. Definitely.
00:14:42Well, they haven't really faulted at all in this competition.
00:14:44I mean, I think we would love to go up against Justin and Will.
00:14:47They are the biggest competition we've seen and we have a skill and ability and we want to be up against the best.
00:14:54We always said from the beginning of the competition that to be the best, you have to be the best.
00:14:59And Justin and Will in our eyes have always been the best.
00:15:02They need to bring it. We're waiting.
00:15:04They are good. There's no doubt about that.
00:15:07You're only as good as your last cook, as Manu says, so we'll see how this goes for them today.
00:15:11Danielle, I'm just starting on the syrup for the sorbet now.
00:15:14Perfect.
00:15:15Both teams have started on the dessert.
00:15:17Yep.
00:15:18So they're getting all their big jobs done first.
00:15:21Will, I'm just doing the chocolate ice cream for dessert.
00:15:23Yes, sir.
00:15:24This will get simmering in about five minutes.
00:15:27Yep.
00:15:28Tonight for dessert, we're having chocolate souffle with chocolate ice cream and caramel whiskey sauce.
00:15:34I'm going to get this to a simmer, Will, and then I'm going to add the vanilla essence in.
00:15:39The dessert is definitely something that we don't normally cook on a regular basis.
00:15:44Souffles are very hard to get right.
00:15:46We're stepping well out of our comfort zone and we're actually really pushing ourselves
00:15:51because this is the semi-finals.
00:15:53We're taking a massive risk tonight with our dishes and I really hope it pays off.
00:15:58We're just going to get this cooling, man, in the baths.
00:16:01With the chocolate souffle, it all comes down to the very last second.
00:16:05Is this going to stay nice and risen or is it going to deflate?
00:16:09And I think that's a big risk.
00:16:11I don't think we've seen anything like that in the competition thus far.
00:16:14No.
00:16:15And I hope that this one goes well for them because they don't have any other options left if that goes wrong.
00:16:19Tastes of sweetness.
00:16:21Oh.
00:16:22Yum.
00:16:23Yum.
00:16:24I'm going to get started on the raspberry sorbet for the dessert.
00:16:27For dessert, tonight we are making Panda meringue with lemon curd and raspberry sorbet.
00:16:33So we had a bit of a downfall in the Ultimate Insta restaurants with our dessert,
00:16:37so it's super important tonight that we do these justice.
00:16:41For our dessert, we're adopting the same strategy we had for our mate.
00:16:44We're sticking to the flavours that we know and doing them well.
00:16:47Because it's not good enough just to do better than what we did before.
00:16:50Now we need to make sure that we do better than Justin and Will,
00:16:53so the pressure's going through the roof.
00:16:55We just need to get in the churner ASAP.
00:16:57Yeah.
00:16:58One of them's done.
00:16:59I'm just doing the other one.
00:17:00So we've got both teams working on dessert.
00:17:03$100,000 on the line.
00:17:06They can both smell it now.
00:17:08It's the wrong day not to do well.
00:17:10That's right.
00:17:13All right.
00:17:14Ice cream's going in the churner now, Will.
00:17:16You happy with the curry?
00:17:17The tripe's here.
00:17:18I'm going to check it.
00:17:19So the tripe in the pot is boiling away, it's braising.
00:17:22Now I've got to get started on the paratha.
00:17:24Probably one of my favourite things to do at home.
00:17:26I'm just making like flatbread, roti, paratha.
00:17:28Oh, mate.
00:17:29All that good stuff.
00:17:30You are the king of flour.
00:17:32So paratha's similar to a roti, crispy on the outside, sort of flaky and soft inside.
00:17:37It's just cooked differently and prepared differently.
00:17:39Mate, today is make or break, right?
00:17:42We haven't been away from our families for nothing, man.
00:17:44That's what it's all about, man.
00:17:45We didn't come here just to go to the semis, bro.
00:17:47We came here to make the grand final.
00:17:49So while we're here, we may as well make it worthwhile and just frickin' kill it today.
00:17:54The time is flying fast.
00:17:55Let's go!
00:17:58Come on, guys.
00:17:59You can do it.
00:18:00How you going, babe?
00:18:01Good.
00:18:02I've just started whisking the eggs for the meringue.
00:18:06Eggs are whipping nicely.
00:18:08Just drawing little circles for the meringue, Marco, so that I know exactly what shape to do them.
00:18:14Although we're in our main cook time, it's so important that we've prioritised our desserts.
00:18:18We've got some meringues that we need to get into the oven as soon as possible.
00:18:22We need to make sure that they're cooked and then have enough time to cool.
00:18:25We're not going to have time in dessert time to do it.
00:18:27Just work on two times speed.
00:18:29Danielle and Marco's weakness, especially in Kitchen HQ, is the pace at which they work at.
00:18:34It is quite slow.
00:18:36I'm going to add the pan down in a sec.
00:18:38We're just going to do about one tablespoon.
00:18:42We're going to have a bright green meringue.
00:18:44Danielle, just be careful because you're not using or leaving any room for error with your mane.
00:18:49Yes, I know.
00:18:50To work as fast as you can.
00:18:51Come on, meringue.
00:18:52Oh!
00:18:53We have to do dessert now because the meringues need to cook and cool and then the sorbet needs time to set.
00:19:00So if we don't get onto it now, we won't have enough time for them to both be done.
00:19:04I'm really concerned for Danielle and Marco actually at this point.
00:19:07Me too.
00:19:08That clock is going to go so quick.
00:19:10Yeah, you can have your dessert prep, but if you have no mane, you're not serving anything, are you?
00:19:14No.
00:19:15Coming up.
00:19:18Let's bring in the mains.
00:19:19Will a risky approach pay off?
00:19:23I think it needs a little bit more spice.
00:19:26Or will it cost one team?
00:19:28That was very overpowering.
00:19:30Everything.
00:19:31I am a little disappointed.
00:19:33Yeah, I'm worried about that.
00:19:34It's just not for me.
00:19:36No.
00:19:4130 minutes left. Pick up the pace. Let's go.
00:19:45Keep moving for us.
00:19:4830 minutes, Will.
00:19:49Mate, today is make or break, right?
00:19:52Keep working on that curry. We don't want it to be perfect, bro.
00:19:54Yeah.
00:19:55Alright, we've got 16 meringues and they're going in the oven.
00:19:58Oh, get them in there, Danielle. Yes!
00:20:00Good job. Well done.
00:20:06Well done. Good shit.
00:20:07Good work. Okay.
00:20:08Danielle and Marco, they seem like they're on a good track for their dessert.
00:20:10I think they have every element down the meringue and the sorbet on, so that is a good start.
00:20:14Sorbet's looking good, Marco.
00:20:16Let's see.
00:20:18We're putting it in the freezer now.
00:20:19Yeah, amazing.
00:20:20Definitely.
00:20:21They really need to get cracking with these mains or they're not going to plate.
00:20:25We need to finish the cucumber salad, make the miso glaze, and then after that, you're just doing the salmon.
00:20:32Yep.
00:20:33We have so much that we need to do for our main course.
00:20:36We're running out of time, so we need to move super, super quickly.
00:20:39I need to do the noodles.
00:20:40The soba noodles dough has been resting.
00:20:43I'm going to roll it out with a good old rolling 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.
00:20:52Amazing.
00:20:53I love being able to showcase our noodles in Kitchen Headquarters. I feel like our noodles for our first instant restaurant were a huge hit. With the sauce, they're going to be packed full of flavour.
00:21:03First batch of noodles are going in, Marco. Maybe get those salmon on ASAP.
00:21:08I'm going to do that, just preparing them. The winning team today is the first into the grand final. It's a lot to play for my friend.
00:21:18Alright, first piece of dough. Now I've got to get started on the paratha.
00:21:22Rolling out the paratha, I want it to be as thin as possible that I can almost see the surface, and then I'll apply some ghee on there, a bit of flour, and then pull it, and then wound it up.
00:21:32And that goes round in the layers, ready to be pressed and cooked.
00:21:37Will, how's the dough going, bro? Very good. They're crispening up. The layers are there. The texture's there.
00:21:44The paratha's going to complement the curry nicely, but a perfect paratha is nothing if the tripe curry isn't spot on.
00:21:52Danielle, main course, semi-final. How are you feeling?
00:21:55I'm feeling that we need to get the salmon on.
00:21:58With so much going on in the kitchen, we've left the salmon sitting there for a little bit. The clock is starting to run out.
00:22:03It is definitely a little bit nerve-wracking.
00:22:05I'm going to start basting these ones.
00:22:07Marco, it's so important we really get so much of that miso glaze on it, because that's where all the flavour comes from.
00:22:14The method that we always use for the salmon is that we pan fry it so that we can baste it while it cooks.
00:22:20We're aiming for crispy skin with this salmon, so we haven't marinated the salmon prior to cooking it.
00:22:25We want to make sure that the skin stays as dry as possible when we're putting it down.
00:22:30If the marinade's already on it, that could affect it, so I'm basting it now.
00:22:34We're giving it a chance for the skin to crisp up a little bit as well.
00:22:37Awesome. Cool.
00:22:38So they're cooking salmon in the pan right now.
00:22:41Usually what I would do with a miso glaze piece of fish is marinate the salmon into the miso paste.
00:22:48Yep. So it soaks in and then grill up.
00:22:50And then grill it under the oven so it caramelises the outside and you get a good golden bran on top of it.
00:22:57Well, we've less than 20 minutes, so they better get it right.
00:23:01I feel like Picasso right now, painting.
00:23:0715 minutes to go! Move, move, move! Come on!
00:23:12How you looking, Justin?
00:23:13Smelling so good, man. It's looking good.
00:23:15Happy with the tripe? Have the tripe in terms of texture?
00:23:18Do you want to try a little bit?
00:23:20Oh, bro.
00:23:24Mmm.
00:23:25That is tender. Yeah.
00:23:27I just want to try the sauce.
00:23:28Yeah, me too.
00:23:29Like, yeah. Let me taste that.
00:23:35Something's missing.
00:23:38Nine minutes just.
00:23:39The tripe's nice and tender, but the curry sauce...
00:23:44I know the balance isn't right.
00:23:46A little bit worrying. Let me know what it needs.
00:23:49Ooh, salt.
00:23:53Salt.
00:23:54Add in more salt.
00:23:55Test again.
00:23:57Add more salt.
00:23:59Test again.
00:24:02Add in some lime.
00:24:04Testing the curry every maybe 15 seconds.
00:24:08It's not balanced just yet.
00:24:09I feel like Justin, if they keep trying the curry and there will be nothing left for us.
00:24:14Does that mean they're actually not happy with it?
00:24:16Watching Justin adjusting the curry all the time, I'm actually getting a little bit worried.
00:24:22Like, I feel like he's just keep adding things and I'm not really sure what he's trying to fix.
00:24:28A bit of sweetness to it.
00:24:29A little bit of sugar?
00:24:30Yeah.
00:24:31A little bit of time, a little bit of time.
00:24:32Six minutes, bro.
00:24:33Still working on the curry with six minutes to go.
00:24:37It looks like they're adding sugar, which means they're not happy with it at this stage.
00:24:42Bro, just ride this to the end, because it needs to be perfect.
00:24:45Mmm.
00:24:50Oh, we're almost there.
00:24:52That's not good enough.
00:24:53We took a huge risk on this dish.
00:24:55Tribe on its own is not very flavourful.
00:24:57It's going to soak up all the flavour from the curry.
00:25:00If it is out of balance, it's game over.
00:25:02Add in just a little bit more spice.
00:25:05Okay, teams, let's start plating.
00:25:09Marco, how are you going?
00:25:10Feeling good.
00:25:11I'll feel a lot better when these salmons are off, but we're getting there.
00:25:14Well done.
00:25:15Cool.
00:25:16I will start plating the noodles.
00:25:17Yeah.
00:25:19We have nearly no time left, so Marco needs to spend all this time cooking the salmon,
00:25:22which means I need to have everything else prepared on the plate.
00:25:25How's the salmon going, Marco?
00:25:27Going sick.
00:25:28We got the crispy skin this time, Danz.
00:25:30Awesome.
00:25:31Three minutes to go.
00:25:32Come on!
00:25:36Come on, guys.
00:25:37You can do it.
00:25:38Alright, three minutes, bro.
00:25:39Alright, this salmon's coming off now.
00:25:40I wasn't sure about Danny and Marco at the start.
00:25:42They hadn't started their mains and I was a bit concerned they weren't going to have enough
00:25:45time, but they seem like they're on top.
00:25:46So, Justin and Will, I think the pressure of the semi-finals is really starting to show.
00:25:50The pressure is at an all-time wide.
00:25:53The thing is, we are known for our curries.
00:25:55We've delivered some amazing curries in this competition.
00:25:58And so it's paramount that we nail this one, because if we don't...
00:26:03That is a huge fail and a massive disaster.
00:26:06Here, we've got some glaze left.
00:26:08The miso-glazed salmon is something that we cook a lot of at home.
00:26:12We love it with crispy skin.
00:26:14I'll be so upset if this salmon doesn't have enough flavour, enough glaze, and it's not cooked properly.
00:26:19I feel like that's the most important things about this salmon.
00:26:22So, I'm really hoping that we get both those things right.
00:26:26That's it, you've got one minute to go.
00:26:27Come on, go, go, go, go!
00:26:30This could be our last main course cooking kitchen HQ dance.
00:26:33That makes me so sad.
00:26:35Hopefully it's not our last.
00:26:3710, 9, 8, 7, 6, 5, 4, 3, 2, 1, stop!
00:26:47Thumbs up. Step away from your bench.
00:26:50Good job, guys. That was amazing.
00:26:53Oh my gosh, I can't believe we just did that.
00:26:55As normal, we took our time and used every last second, but I'm happy with the final product.
00:27:00Oh my god, that gave me so much anxiety putting that chilli on.
00:27:03I'm super happy with our mains.
00:27:05Sometimes we've stuck to our guns, just focusing on the flavours that we love ourselves.
00:27:10We put all this work in to get to this point.
00:27:12We're almost at the finish line.
00:27:14It would mean everything to be able to make it all the way.
00:27:16Oh!
00:27:18What, because of the sugar?
00:27:20Yeah.
00:27:21Something was missing.
00:27:24We took a huge risk on this dish, but now I'm not sure the flavours are balanced.
00:27:29If something's out, we could be going home.
00:27:35We're in the semi-finals.
00:27:36Even though it's just the judges that are going to be scoring, everyone's going to have their say on everything.
00:27:48So hopefully everyone likes it.
00:27:50I think all the teams will be quite critical of our menus.
00:27:54It's risky doing a tribe curry.
00:27:56It's an opportunity for them to throw us off our game.
00:27:58Like, they could give us a critique that sort of, like, makes us question, man, was that really good or not?
00:28:04And that might lead into the dessert.
00:28:06Yeah, I'm worried about that.
00:28:09Now we all get to taste the mains, but only Manu and I will be scoring.
00:28:15You won't get a vote, but by tasting the mains, you will know where you stand compared to the other teams.
00:28:22And what you will need to do to win in the finals.
00:28:27Let's bring in the mains.
00:28:30Okay, let's try Danielle and Marco's miso glazed salmon with sovain noodles and smash curry salad.
00:28:43What we've realised throughout this competition is the most important thing is flavour.
00:28:48I'll be so upset if this salmon doesn't have enough flavour, enough glaze and it's not cooked properly.
00:28:55It needs to be perfect.
00:28:58Bon appetit.
00:29:18My salmon is cooked so nicely.
00:29:31The skin was so crunchy and flavourful.
00:29:34The sauburn noodles are so hard to achieve.
00:29:37I mean, they still have that nice bouncy texture.
00:29:40So, I really like this dish.
00:29:43I'm not a salmon eater, but I thought the noodles were cooked really well.
00:29:47I think maybe adding a bit of chilli oil to the dish would have enhanced it a little bit more.
00:29:53I think it needs a little bit more spice.
00:29:55So, after this dish, you reckon it could beat a Justin and Will curry?
00:29:59The flavours in this are really good, so it might beat them today.
00:30:03Yeah, we'll see how we go with that tripe curry.
00:30:06Justin and Will, do you agree with those positive comments?
00:30:10My salmon was cooked well, but is this a semi-final worthy dish?
00:30:15If it wasn't for the sauburn, I don't think it's worthy.
00:30:21That's like us saying that without their curry, their roti and sambal wouldn't be semi-final worthy.
00:30:30I don't think we would have served it without the sauburn noodles.
00:30:34All right, so let's move on to...
00:30:37Justin and Will's Sri Lankan tripe curry or carrot sambal and paratha.
00:30:49Throughout this competition, we've been known to make great curries.
00:30:55And so it's paramount that we nail this one.
00:30:59Everything needs to be well balanced.
00:31:01Nothing can be out of whack.
00:31:03Oh, I'm dreading trying this tripe.
00:31:18I really don't want to do it.
00:31:20Tripe for me is a no.
00:31:25Bon appetit.
00:31:26Where do we start?
00:31:42The bread.
00:31:44People in Logan don't even eat that.
00:31:56No.
00:31:58One, two, three.
00:31:59In there.
00:32:03Oh.
00:32:14I'm sorry, Grito.
00:32:26All right.
00:32:27Lol and Lil.
00:32:28We're in the semi-finals and you're still trying new foods, new ingredients.
00:32:32Yes.
00:32:33How was it?
00:32:34I was not excited to eat this dish, I have to be honest.
00:32:37But flavour in the sauce, great.
00:32:40Would I eat this particular piece of meat again?
00:32:44No.
00:32:48I'm actually really shocked.
00:32:50I was able to separate the fact that it's stomach lining in my head out of there.
00:32:54I was really focusing on the flavour.
00:32:55I actually really don't mind the texture of that at all.
00:32:57It kind of just reminds me of calamari or squid or something.
00:32:59And the flavours of that curry are to die for.
00:33:02Like, as per usual, your curries are delicious.
00:33:05And that was no different.
00:33:07I am a little disappointed.
00:33:11Because I was hoping you guys would bring something different.
00:33:14We brought tripe.
00:33:15You know, change it up.
00:33:16Like a semi-finals.
00:33:17I thought you'd come in.
00:33:18Tripe's a little different.
00:33:20Sure, yeah.
00:33:21But it's still a curry.
00:33:23The tripe is nice.
00:33:25I don't know if it was a bit too chewy for my liking, but I know the consistency is supposed to be.
00:33:30The flavour of the curry was really nice.
00:33:33I just thought it'd be good to see something else.
00:33:37This is just a good old classic opposite team, like, trying to throw us off our game.
00:33:42I'm just like, barely shush.
00:33:49Daniel Marco, what are your thoughts?
00:33:51Um, I wouldn't usually get tripe.
00:33:54I'm not probably the biggest fan of it, but I actually thought it was really nice.
00:33:57The flavours in the curry were absolutely delicious.
00:34:00I don't know if my path was maybe, like, a little bit underdone in the middle, just a bit too doughy.
00:34:04But otherwise, the flavours were really, really good.
00:34:07And we haven't tried one of the boys' co's yet, so I understand why everyone says they're amazing.
00:34:12Well, after trying two dishes, who have you got ahead?
00:34:18I think Justin and Will are ahead at the moment.
00:34:20The flavours of this are spot on.
00:34:22So I think definitely Justin and Will at this stage.
00:34:25I do appreciate all the effort that Justin and Will have put into this beautiful meal.
00:34:30It's just not for me.
00:34:32So I just feel like I really enjoy Daniel's and Marco more.
00:34:38Split decision.
00:34:40Split table.
00:34:41Very split table.
00:34:42If it was up to these guys.
00:34:44Yeah.
00:34:45But as you know, it's not.
00:34:46It's up to us.
00:34:47Take a quick break while Colin and I have a quick chat about it.
00:34:57It was a risk doing trot.
00:34:59It's not for everyone's palate.
00:35:01However, we believe we have the better dish.
00:35:03It comes down to the judges and whether they agree with us or not.
00:35:08After main course, I'm not as intimidated by Justin and Will.
00:35:12I preferred our dish, so I think if we can really deliver on the desserts,
00:35:16I think we're going to take this home.
00:35:20Still to come.
00:35:21This is your place in the grand final.
00:35:25It's a heart-stopping finish.
00:35:27Alright, let's swap these out for nicer looking ones.
00:35:30In the race to plate dessert.
00:35:32Are you starting to plate anything?
00:35:35Hurry up.
00:35:37Look, it's coming down to the wire.
00:35:38I actually don't know if we're going to have anything plated.
00:35:41First team into the My Kitchen Rules grand final.
00:35:47Is...
00:35:55After tasting both dishes, definitely think our dish is in front.
00:35:58However, it comes down to the judges and whether they agree with us or not.
00:36:02After main course, I'm not as intimidated by Justin and Will.
00:36:06Trying both dishes, I preferred our dish, so hopefully the judges agree.
00:36:11Alright, so we had Daniel and Marco's miso-glazed salmon with the noodles and cucumber salad.
00:36:18I really enjoyed all the flavours and texture of this plate.
00:36:21I love the sobe noodles.
00:36:23Yeah, I think the noodles, they had great texture.
00:36:26The sauce had great body.
00:36:27And a cold noodle, there's nothing better than a cold noodle salad.
00:36:31My salmon was cooked perfectly.
00:36:33Yeah, me too.
00:36:34But 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.
00:36:40What you want is really the flesh side to be caramelized by the miso.
00:36:45Yeah.
00:36:46See the good dish, but they could have technically done things better.
00:36:51Yeah.
00:36:53The Sri Lankan tripe curry from Justin and Will.
00:36:56Very ballsy dish.
00:36:57Do you know what?
00:36:58At this stage of the competition, I love that they've taken a risk on tripe.
00:37:02That tripe which is just cooked, it's still a bit of bounce but still delicious.
00:37:06A little bite to it.
00:37:07It's got a lot of work in that sauce.
00:37:09It's very Moorish, isn't it?
00:37:10The only thing I would have added more to this is a little bit more sourness.
00:37:15A bit of more tamarind and lime juice.
00:37:18There's two great dishes really, but I've got one team just slightly ahead for me.
00:37:24But I think it's still anyone's game.
00:37:26Desserts could be the decision maker.
00:37:28Very much so.
00:37:29Let's bring them back in.
00:37:33Thames, let's get back to the kitchen.
00:37:35Let's go.
00:37:39Woo!
00:37:40Woo!
00:37:41Woo!
00:37:42Woo!
00:37:43Woo!
00:37:44Woo!
00:37:45Woo!
00:37:46Woo!
00:37:47Woo!
00:37:48Woo!
00:37:49I feel like depending on what they say, it can really sway how the rest of your night
00:37:52goes.
00:37:53We're going to be with our main, so really we want to be ahead of Justin and Will going
00:37:56into our dessert.
00:37:58Justin and Will, Danielle and Marco, what a great start to the first semi-final.
00:38:05Right now, Justin and Will, you are in the lead, but not by a lot.
00:38:10So do not rest on your laurels.
00:38:14Oh!
00:38:15Hearing that like a head.
00:38:17That is such a confidence booster.
00:38:19Dude.
00:38:20However, the job's not done.
00:38:21We have our riskiest and most ambitious dish yet.
00:38:24If we stuff this dessert, it's see you later.
00:38:27It's time to push to the very end, teams.
00:38:29Only one of you will be the first team heading into the grand final with a shot of winning
00:38:36$100,000.
00:38:39Teams, you have 60 minutes to complete your desserts.
00:38:43And your time...
00:38:45...starts...
00:38:47...now!
00:38:49Get those desserts done!
00:38:51Comeback season it is.
00:38:52Don't worry about that.
00:38:53That's in the past now.
00:38:54We've got a dessert to make.
00:38:55Let's get it done.
00:38:56Hearing from the judges that Justin and Will are slightly ahead.
00:38:58Super disappointing to hear.
00:39:00We're a little bit down on confidence.
00:39:02But we've still got a lot of fight left in us.
00:39:04We've just got to knuckle in and get it done.
00:39:07I'm going to go get the raspberries.
00:39:08I'll be back.
00:39:09For dessert tonight, we're making panda meringue with lemon curd and raspberry sorbet.
00:39:14We're going to put some whipped cream on it.
00:39:15We've got some fresh berries.
00:39:17Feeling really good going to dessert because I felt we got a bulk of our dessert done during main time.
00:39:21Let's have a look.
00:39:26Perfect.
00:39:27We just need to stay focused.
00:39:28Stick to our original game plan.
00:39:30Showcase Asian flavours because we know we can do them well.
00:39:34Okay, I'm going to start on the lemon curd Marco.
00:39:36Yeah.
00:39:38The risk with this dessert is it being a little bit too sweet.
00:39:41We want to make sure that there's not kind of an imbalance with the ratios and for the flavours to all balance each other out.
00:39:49Do you want to try?
00:39:50More lemon or less?
00:39:57More lemon?
00:39:58I wouldn't say it's not enough at all.
00:39:59Okay.
00:40:01I think Daniel and Marco are going to use this as motivation that they're a little bit behind at the moment and just smash this out.
00:40:06They've already got all these elements out in May time, which means they can focus really on the flavours.
00:40:10So maybe it's going to pay off for them in dessert.
00:40:13This is our ticket into the grand final.
00:40:14Of course.
00:40:16Just going to test the ice cream now, Will.
00:40:18Yep. Talk to me.
00:40:20May, the ice cream is creamy.
00:40:22I'm just going to put these in the ramekins, Will, and then I'm going to put them straight back in the freezer.
00:40:27Good idea.
00:40:29Alright, I'm going to work on the batter for our chocolate souffle.
00:40:33Tonight for dessert, we're having chocolate souffle with chocolate ice cream and caramel whiskey sauce.
00:40:38Bro, we're just in front.
00:40:40That makes me want to ramp this up, this dish up even more.
00:40:43Let's finish strong.
00:40:44That's it, man.
00:40:45I've got to really care if we're in the lead.
00:40:46Yeah, job's not done.
00:40:48A good souffle should be nice and spongy, chocolatey and soft inside.
00:40:53Love a souffle.
00:40:54Yeah, chocolate one at least anyway.
00:40:56Oh, definitely.
00:40:58But more importantly, these souffles need to rise.
00:41:01We've got no margin for error here.
00:41:03If these don't rise, see you later, grand final.
00:41:07So I'm going to start building like a roux.
00:41:09First thing I want to do is heat up the butter, the flour, the milk in the pot.
00:41:14And this will go on the chocolate to milk.
00:41:20Haven't seen multitasking, Tuss?
00:41:21The souffle doesn't take long to put together, you know, to like bake, but if you don't bake it correctly, it will collapse and then you don't have a souffle.
00:41:33A deflated souffle is not a souffle.
00:41:35It turns into a souffle.
00:41:36It turns into a souffle.
00:41:39It's very risky.
00:41:40This could be good for us though.
00:41:42This could be great for us.
00:41:43Because we have said multiple times, Danielle and Marco would be easier to beat.
00:41:48This is pretty much going to decide who stays and who goes, Justin.
00:41:50Yeah.
00:41:51Definitely, man.
00:41:52This dessert has to be perfect because we want to make that grand final.
00:42:01I'm going to start whipping the cream now for the meringue, Danielle.
00:42:05Yeah.
00:42:06I'm going to have a look at the raspberry sorbet.
00:42:09Raspberry sorbet has been in the freezer for about two hours.
00:42:12It is one of the main elements in the dessert dish.
00:42:15It adds that nice cold, refreshing, kind of tangy flavour to it.
00:42:19It's not creamy like an ice cream, but you still do want it to be really nice and smooth,
00:42:24not with any little icy crystals around it.
00:42:29How did the consistency feel?
00:42:31The raspberry sorbet is such a crucial element.
00:42:44The dessert is quite sweet without it.
00:42:49I would be pretty devastated if this is what lets our dish down.
00:42:52This could be potentially what sends us home.
00:43:01This is the MKR semi-final.
00:43:0445 minutes left.
00:43:05Will this dessert take you to the grand final?
00:43:08Come on, guys!
00:43:09Let's do it!
00:43:12So, Danielle and Michael, they are making pandan meringue
00:43:15with lemon curd and raspberry sorbet.
00:43:21It is icy.
00:43:24Oh, no.
00:43:25How icy did you feel like it was?
00:43:27It's icier than I would have liked to be.
00:43:29The raspberry sorbet is such a crucial element to this dessert,
00:43:32so I'm not feeling good about it.
00:43:34Yeah, but then what are we going to do about it?
00:43:38We can't make a sorbet in 40 minutes.
00:43:39Yes.
00:43:40Look, guys, there's no way they can fix the raspberry sorbet.
00:43:43You can't actually redo it.
00:43:44Like, we've got 40 minutes to go. There's no way.
00:43:47I know it's going to be tough, but I feel like without the sorbet,
00:43:51this is not a semi-final worthy dish.
00:43:54Obviously, the boys are a little bit ahead of us
00:43:56and I don't want to go home.
00:43:58Like, we want to make it to the next stage.
00:44:00I feel like we've done so much leading up into this point
00:44:03and we have so much more to give.
00:44:05So, if we've got a chance of staying in this game,
00:44:08we need to serve this raspberry sorbet on the plate.
00:44:11I've pulled out the other batch of the raspberry sorbet,
00:44:14so I'm going to check that now to see if that's the same consistency
00:44:17as the first batch.
00:44:20Oh, this sorbet's way better.
00:44:22Look at that.
00:44:23Oh, nice.
00:44:24Okay.
00:44:25Yeah.
00:44:26Yeah.
00:44:27Yeah.
00:44:33Good.
00:44:34I love it.
00:44:35But tasting the sorbet, it tastes really good.
00:44:38Look, it's still slightly icy, but I think way better than the other batch.
00:44:43I'm happy to serve this up tonight with promised raspberry sorbet,
00:44:46so we are going to deliver raspberry sorbet.
00:44:49Two teams, one spot to the grand final.
00:44:5230 minutes to go.
00:44:56So, Justin, I'm about to start whisking up the egg whites.
00:44:59Yep.
00:45:00Because the chocolate mixture is pretty much done.
00:45:02Justin and Will seem a little bit confident themselves
00:45:05because they were ahead, but...
00:45:07Mmm.
00:45:08I don't know if they should feel that confident.
00:45:10They haven't even got their souffle mixture in the ramekins yet.
00:45:13There's none in the oven.
00:45:14It takes 15 minutes to cook.
00:45:15If they don't get moving, they have no time to plate,
00:45:18no time to do anything.
00:45:20All right, what's going on here?
00:45:22Just folding in the souffle.
00:45:24Souffle?
00:45:25Mmm.
00:45:26Do you know how long your souffle cooks in the oven?
00:45:28Roughly 12 to 15 minutes.
00:45:29Yeah.
00:45:30So, what's the plan?
00:45:31You're going to wait for the clock to tell you last?
00:45:33The last 15 minutes, we're going to put them in.
00:45:36If the boys get it wrong, they're in massive trouble.
00:45:3915 minutes to cook it, you're putting in it 15 minutes,
00:45:41I'm not sure how you're getting that on the plate.
00:45:43Very, uh, what shall I call it?
00:45:45Ballsy?
00:45:46It's very ballsy.
00:45:47The most important part of the souffle is the timing.
00:45:49If we get them into the oven too early,
00:45:51then it's just going to sit there and sink.
00:45:53If we put it too late, we might run out of time.
00:45:55Like, there's no time for, like, is it good, is it not?
00:45:58Like, once you present it, it is what it is.
00:46:01So, hopefully...
00:46:02No, no, there's no hope anymore.
00:46:04You've got to deliver.
00:46:05This is going to be good.
00:46:06You've got to deliver.
00:46:07This is going to be good.
00:46:08Why did we do such a stressful dessert?
00:46:09Because that's what we do.
00:46:10Yeah, true.
00:46:11Yeah.
00:46:12All right.
00:46:13Cross your fingers, man.
00:46:17Okay.
00:46:18Should we make a...
00:46:19Let's make a practice one, yeah.
00:46:21We'll do practice with one of these.
00:46:23We're a little bit behind Justin and Will based off the judges' critiques,
00:46:26so we need to make sure that the rest of the dish is perfect.
00:46:28So, we're going to have some lemon curd on it.
00:46:30It's going to have some whipped cream.
00:46:32We're going to make a little tester one that we can taste,
00:46:34just to make sure that we kind of get all the elements exactly how we want it.
00:46:38Let me try it with this.
00:46:40Yeah.
00:46:46The cream, definitely.
00:46:47Mmm.
00:46:48Is it good?
00:46:49Mmm.
00:46:50It needs a cream.
00:46:51I love it, but that doesn't mean much, does it?
00:46:54If you look at the two teams, split a line down the middle,
00:46:57one team's head down, and one team's quite relaxed.
00:47:00The tables have definitely turned in this dessert course.
00:47:03Justin and Will are frantically trying to get this souffle mixture together
00:47:06in the ramekins and in the oven,
00:47:08whereas Danielle and Marco pretty much did everything in the main course,
00:47:11so it's just down to really assembling and playing with it a little bit
00:47:14and seeing if they're happy.
00:47:1515 minutes left.
00:47:16Keep your eyes on the job.
00:47:18Come on.
00:47:19Let's go.
00:47:20Justin and Will, get those souffles in the oven now.
00:47:23We are.
00:47:24Good.
00:47:25Hurry up.
00:47:26Justin and Will, you have plenty of time.
00:47:27Don't worry about that souffle.
00:47:28It doesn't need to go in the oven yet.
00:47:30Get it in.
00:47:31I would be panicked if I didn't have my souffle in.
00:47:33We've got 15 minutes left.
00:47:36Don't stress.
00:47:37Don't stress.
00:47:38The pressure is definitely starting to kick in right now.
00:47:41We need to fill those souffles, get them in the oven.
00:47:44It's literally going to come down to the last couple of seconds here.
00:47:47They've got to pray to the souffle gods.
00:47:49I'm telling you now.
00:47:50It looks good, guys.
00:47:51And the souffles finally hit the oven, but they've still got a lot to do.
00:48:05I'm freaking out for them.
00:48:07They haven't got their ice cream out.
00:48:08They've still got to get those on the plate.
00:48:10And the whiskey caramel.
00:48:11All right, Will, I'm going to burn off the whiskey sauce now.
00:48:14Yep.
00:48:15It's so important to get the balance right.
00:48:17Just so it doesn't taste like you're tasting the shot of whiskey.
00:48:20A shot of whiskey right now would be good, though.
00:48:22I'm not going to lie.
00:48:23Personally, I'm not a big fan of the dark spirits.
00:48:26Too overpowering when you have it in anything.
00:48:28It just overpowers the whole dish.
00:48:29I love whiskey and whiskey and chocolate together or you have like a caramel or anything like
00:48:34that is perfect.
00:48:35I hope that it's not too strong.
00:48:37Like I hope it's there, but it's like just a nice carrier for the dish.
00:48:41Just a teaspoon more.
00:48:42Yeah.
00:48:43Okay.
00:48:44That's heaps.
00:48:45They're starting to rise.
00:48:47Five minutes to go.
00:48:49Presentation matters.
00:48:50Because it's quite a sweet dessert, the sorbet balances are out.
00:48:56I'll scoop them all so that they're ready.
00:48:59I feel like we've had such a good cook today.
00:49:01Oh, they look very cute.
00:49:02Now the motivation is higher than ever.
00:49:05This competition means everything to us.
00:49:07The closer we get, the more that we want it.
00:49:09We really, really have to fight for our spot.
00:49:11We definitely don't want to get sent home in the semi-finals.
00:49:14I don't want this to be an end.
00:49:16I feel like there's so much more we still want to give.
00:49:20If they don't get those souffles out in time, we probably don't even need to serve the sorbet.
00:49:24So we might be just straight through to the grand final.
00:49:26Let's not have that attitude, eh?
00:49:29Two minutes left.
00:49:30Let's go.
00:49:33Let's go check the others.
00:49:34Yeah.
00:49:35Yeah, you hold on to this.
00:49:36Oh, my God.
00:49:37Our heads are literally bang up against the oven door.
00:49:41We are staring at these souffles, looking at the clock, looking back.
00:49:45Just praying that they're going to start to rise.
00:49:48This is actually really stressful, man.
00:49:50We have so much at stake.
00:49:52Falling short.
00:49:53Look at this stage of the competition.
00:49:55It'd be devastating.
00:49:57Look, they're like two lions in a cage, running back and forth, looking at those souffles.
00:50:02There's nothing they can do.
00:50:03They can't open.
00:50:04If they open the oven, the souffle goes down.
00:50:06Justin and Will, you've got to get your ice cream out.
00:50:08Man, our backs are up against the wall.
00:50:10The souffles come out pretty much the last couple of minutes.
00:50:13And same with the ice cream, because I don't want the ice cream to sit and melt.
00:50:17So it will literally come down to the last second today.
00:50:20Come on.
00:50:22Run!
00:50:26Get up there.
00:50:27It is really stressing me out.
00:50:29Boys, you really need to pick up the pace.
00:50:36Are you starting to plate anything?
00:50:38Huh?
00:50:39Are you plating anything?
00:50:40Justin?
00:50:41They are leaving no time for themselves here.
00:50:43This could be the end of Justin and Will.
00:50:45I reckon this is the most stressed I've ever been, bro.
00:50:47Yeah, me too.
00:50:51Oh, it's coming down to the wire.
00:51:01This is for your place in the grand final.
00:51:03Come on!
00:51:05Oh, it's coming down to the wire.
00:51:06I actually don't know if we're going to have anything plated.
00:51:14The souffles have risen.
00:51:16Hey!
00:51:17Let's go.
00:51:24We've still got a job in there.
00:51:25We've got to get these on the plate.
00:51:26Get your ice cream.
00:51:27Go to ice cream!
00:51:28Yep, yep, yep, yep.
00:51:33Alright, let's swap these out for nicer looking ones.
00:51:36Right now, we're in a really good spot.
00:51:38Now that we're this close, nothing's going to get in our way for the grand final.
00:51:42Mark on Danny.
00:51:43How are you doing?
00:51:44Good.
00:51:4520 seconds.
00:51:46It's fine, it's fine, it's fine.
00:51:47Plenty of time.
00:51:48Plenty of time.
00:51:49Plenty of time.
00:51:50Plenty of time.
00:51:51Five.
00:51:52Four.
00:51:53Three.
00:51:54Two.
00:51:55One.
00:51:56That's it.
00:51:57Stop cooking.
00:51:58Move away from your bench.
00:51:59Now it's just...
00:52:04We're slightly behind after main course, so now going into the critiques for the dessert,
00:52:08we can't afford a bad critique.
00:52:10I do feel like we have done everything we can, so I hope that it's enough.
00:52:16Do you reckon the inside's alright?
00:52:18We took such a big risk with our dessert tonight, and we got it done, but there is still a part
00:52:23of me that's like, okay, looks great, but we just don't know until we put our spoons
00:52:27into that souffle.
00:52:32Alright, well, what a battle.
00:52:35You guys look exhausted from this cook-off.
00:52:38It was a bloody huge effort, and I can't wait to taste and see how this turns out.
00:52:43Justin and Will, you created chocolate souffle with chocolate ice cream and caramel whiskey
00:52:51sauce.
00:53:02Still not.
00:53:03The souffles have risen, great, but we just don't know what's inside of these things.
00:53:10If it's not gooey in the middle, we could be in trouble.
00:53:13And the whiskey sauce has a good hit of whiskey, but hopefully it's not overpowering.
00:53:18It is nerve-wracking, because you just don't know if you've done enough or if you've done too little.
00:53:22Like, those are the sort of vibes for me at the moment.
00:53:24Bon appétit!
00:53:45I wouldn't have done that for you.
00:53:47Oh!
00:53:51Mm-hmm.
00:53:55Making that souffle, I think it's quite ballsy to do it, because obviously it's, you won't
00:54:00know until the last second.
00:54:03I was watching them, like, looking at the oven, like little kids waiting for it to rise.
00:54:09I feel like the boys have done a very good job.
00:54:11However, I feel like the whiskey sauce, it's very overpowering and like way too much on the plate.
00:54:19Yeah, I feel like a little bit lit after having that.
00:54:24I think I agree with the whiskey part that was very overpowering, but I think when you put it in the souffle
00:54:31and have the ice cream all on one spoon, it marries together quite nicely.
00:54:34And usually I don't like the darker rum spirits, but altogether I really enjoyed that.
00:54:39And the chocolate ice cream, like, that was really, really good.
00:54:42It's nice and creamy, perfect texture, and it wasn't too chocolatey either, so the coldness
00:54:47with that hot souffle together was just...
00:54:52Hearing all the comments, do you agree with all of them?
00:54:56Um, some of them, I think, once you pair everything together, that's how it's supposed to be.
00:55:02I think that it all infuses and that's how it's meant to be tasted.
00:55:06But, yeah, it could be a little bit overpowering for some people, but that's the way I like it.
00:55:12The whiskey sauce definitely let them down.
00:55:14You want to taste the whiskey a little bit, but I think they overdone it completely.
00:55:18That one element letting them down, I think they've opened the door enough for us to go into the grand final.
00:55:22Okay, well, interesting. Next one, let's try.
00:55:27Danielle and Marco's pendant meringue with lemon curd and raspberry sorbet.
00:55:38Thanks, mate.
00:55:44This is where it will determine whether we make it to the grand final or not.
00:55:48With our sorbet, it's still a little bit icy than I wanted it to be,
00:55:51but hopefully we've done enough to make it to the grand final.
00:55:56Bon appetit.
00:55:58Yo.
00:56:03It's delicious.
00:56:04Marie and Bailey, you've just come off the back of cooking a restaurant using meringue.
00:56:29How was this one?
00:56:30The exterior is really nice and crunchy, and the interior has that beautiful, airy texture.
00:56:40I really like the flavours.
00:56:42However, the sorbet, it is a little bit icy.
00:56:47The sorbet, honestly, the flavour of it, I'm just like, yum.
00:56:52My meringue is cooked perfectly.
00:56:54It's airy, it's crispy on the outside.
00:56:57Overall, I really enjoy this dish.
00:57:00Your thoughts?
00:57:02Better than your souffle then?
00:57:04Um, I prefer chocolate.
00:57:07But I can appreciate the flavours that are bucked before me.
00:57:10So do you think it's close?
00:57:12I think it's close.
00:57:14Bailey, who do you think is going to go to the grand final?
00:57:15Well, I've preferred Daniel Marche's dishes today.
00:57:19So I think Daniel Marche.
00:57:22Lul and Lille.
00:57:24Both great flavour combinations, but I think Justin and Will are ahead.
00:57:28Half, half.
00:57:30It's gonna be close.
00:57:31Teams, you've tried both courses now.
00:57:35But Colin and I, we will decide who will be our very first grand finalist.
00:57:41Going into the dessert, we're a little bit behind, so it seems like the dessert has brought us kind of to an even playing field.
00:57:48And I think at this point, it's a flip of a coin who goes through.
00:57:52There's different palettes around the table, but it's only the judges' palettes that matter.
00:57:55And that determines our fate.
00:57:57This is for our grand final chance.
00:58:10There's a lot of anticipation right now.
00:58:13Are we gonna make it to the grand final and have a 50% chance at 100k?
00:58:17Or are we gonna go home and fail in our mission to be My Kitchen Rules champions?
00:58:21So I do feel like we have done everything we can.
00:58:23Every cook, every dish in this competition comes down to this moment.
00:58:30We have taken massive risks tonight, and it has to be worth it.
00:58:35The grand final, that's the goal.
00:58:37And then to win it, like, we want this bad.
00:58:40Justin and Will, Danielle and Marco.
00:58:45The road to this semi-final has been long and difficult.
00:58:49But sadly, as we know, one team will move forward and one team will be knocked out.
00:58:58We are definitely scared about the possibility of going up against Justin and Will.
00:59:04I feel like we don't want to do that unless we have to.
00:59:08It's now time to reveal our thoughts and find out which team will go through the MKR grand final.
00:59:16I will be starting with Daniel and Marco.
00:59:21For man who served us, miso glazed salmon with sauburn noodles and smashed cucumber salad.
00:59:29Very classic Asian dish, which was delicious.
00:59:32This was a lesson in making sauburn noodles.
00:59:37To me, they were the highlight of the dish.
00:59:39They had great texture, flavour, the dressing just brought it together.
00:59:43Smashed cucumber salad added a little bit of freshness.
00:59:46And that as well was really well seasoned.
00:59:49Now the salmon.
00:59:51I can't say that the salmon wasn't delicious because it was.
00:59:53What I say is the salmon needs to be marinated in the miso so it soaks all of the miso and then you just grill it to make that beautiful caramelisation.
01:00:06But apart from that, great dish.
01:00:12I'm so proud of Daniel for the sauburn noodles.
01:00:14I think they came out beautifully, but it was my job to cook this salmon.
01:00:18Worrying too much about the crispy skin has definitely cost us.
01:00:21I hope the error that I've made isn't what sends us home tonight.
01:00:27Justin and Will, you gave us a Sri Lankan tripe curry with paratha and carrot sambar.
01:00:34Tripe boys.
01:00:36I'm glad they weren't scoring.
01:00:38Me either.
01:00:40Look, I love tripe.
01:00:41It's a great way to showcase different cuts of meat.
01:00:44Your chips were really well cooked.
01:00:47Still with a bit of a bite, which was exactly what it's supposed to be.
01:00:50And the paratha was cooked really well.
01:00:53Great just to dunk it in.
01:00:55Your curry sauce.
01:00:56I would have loved a little bit more lime.
01:00:59Or tamarind.
01:01:00More sourness to it.
01:01:03It was a beautiful curry.
01:01:05But I have had a better curry from you before.
01:01:08Hearing Colin say we've done a better curry in the past.
01:01:12Definitely not what we want to hear.
01:01:14Daniel and Mark are great cooks.
01:01:15Yeah.
01:01:16With them scoring the highest in terms of instant restaurant scores, that still lingers in my mind.
01:01:20They could really beat us tonight with their dessert.
01:01:26Daniel and Mark offer dessert you gave us.
01:01:29Panda meringue with lemon curd and raspberry sorbet.
01:01:33My first bite of the meringue was really sweet.
01:01:38And I was like, oh, Farah, this is like a smack of sugar.
01:01:42And then I had the sorbet and I'm like, oh, this is not sweet enough.
01:01:46And then I put both together and I'm like, that works so well.
01:01:50It really did.
01:01:51The downside of the sorbet not being sweet enough is you get crystallisation.
01:01:56So a little bit more glucose would have been helpful.
01:01:59But when you ate it all, it was beautiful.
01:02:01Good flavours.
01:02:03A few errors along the way.
01:02:05The judges critique is definitely in line with kind of what I was thinking.
01:02:09The sorbet definitely wasn't a little bit icy than we hoped for.
01:02:12But it all paired well together.
01:02:14Hopefully that crosses us over the line.
01:02:17For the surgeons, we had chocolate souffle with chocolate ice cream and caramel whiskey sauce.
01:02:25It's go hard or go home with you, isn't it?
01:02:27Yeah.
01:02:28Pretty much.
01:02:29First you bring in tribes from Anchors and then you decide to do a souffle,
01:02:32which is probably one of the hardest things to present.
01:02:37The souffle itself, it's just, it was light, it was rich, it was slightly gooey in the middle.
01:02:45The whiskey sauce, yes, is a little bit strong.
01:02:47But when you add it with the bitterness of the chocolate and the ice cream, it was perfect.
01:02:52It went poof.
01:02:53It was just incredible dessert.
01:02:58The critiques from the judges have been pretty balanced.
01:03:00I'm still hopeful that we can get to this grand final.
01:03:02We had a couple of small errors here and there, but the boys also had a couple of things that they could have improved on too.
01:03:08We've put it into the judges' hands, we've done everything that we can, but you never know until they give their verdicts.
01:03:15This is it.
01:03:16My knees are buckling.
01:03:18I'm just keeping it calm and collected, but deep down, I am packing it.
01:03:23Yeah.
01:03:24So, there are our thoughts, and this is our decision.
01:03:29The tension in the room right now is so high, this is the end for one of these teams' My Kitchen Rules dream.
01:03:36I don't know who's going to take it out at this point.
01:03:41The first team into the My Kitchen Rules grand final is...
01:03:51is...
01:04:03Just sit and will.
01:04:04Oh!
01:04:05Oh!
01:04:06Oh!
01:04:07Oh!
01:04:08Oh!
01:04:09Oh!
01:04:10Oh!
01:04:11Oh!
01:04:12Oh!
01:04:13Oh!
01:04:14Oh!
01:04:15Oh!
01:04:16Oh!
01:04:17Oh!
01:04:18That feels unreal.
01:04:19Oh!
01:04:20Oh!
01:04:21Oh!
01:04:22Oh!
01:04:23Oh!
01:04:24Oh!
01:04:25Oh!
01:04:26Oh!
01:04:27Oh!
01:04:28Oh, man!
01:04:29You've made a lot of sacrifices.
01:04:30You've kids waiting at home for you, and they don't see the struggle you go through.
01:04:34Yeah.
01:04:35Uh, does it feel worth it?
01:04:37Yeah, it's definitely worth it.
01:04:38Yeah, it definitely feels worth it.
01:04:39Yeah, it definitely feels worth it.
01:04:40Yeah.
01:04:41You went hard, and it paid off, and you're not going home.
01:04:43Yeah.
01:04:44That time away, it's been the hardest thing about this whole competition.
01:04:48But it also is extra motivation.
01:04:51Yeah.
01:04:52We just want to do them all proud.
01:04:53Yeah.
01:04:54And that excites me.
01:04:55That gives me that burning desire to win this competition.
01:05:00Daniela, Marco, I'm sorry to say, you've been eliminated from my kitchen rules.
01:05:06You guys fought hard every step of the way.
01:05:09You should be so proud of each other, of the food you presented, everything.
01:05:13Yeah, congrats boys.
01:05:14Yeah.
01:05:15Couldn't have been up against better competition.
01:05:17Would have loved to get the win, but I feel like we went out with a really good cook
01:05:21that we're really both proud of.
01:05:22So I feel, I'm happy.
01:05:24Yeah.
01:05:25Devastated to leave at this point in the competition.
01:05:27We were so confident that we were going to go all the way.
01:05:30But I'm super proud of our efforts.
01:05:33Daniela and Marco, you brought a lot of passion to your dishes.
01:05:38But more than that, funny, warm, and optimistic at all time.
01:05:46Right now, you guys should live very, very proud of yourselves.
01:05:52Thank you very much indeed.
01:05:54Daniela and Marco, it's time to leave the kitchen.
01:05:58Au revoir, and good luck.
01:06:09Being on my kitchen rules has been amazing.
01:06:11I've met amazing people on the way, ate a lot of good food.
01:06:14Some bad food too.
01:06:17I'm so happy with how far we've come.
01:06:19Like, all the pressure, all the stress, it's really been worth it.
01:06:23I'm just so proud of us as people, and like, how much we've grown.
01:06:27Daniela and I will definitely be together forever.
01:06:41To make it to grand final would just be a dream come true.
01:06:44I'm ready, I'm ready.
01:06:48We're so close.
01:06:49We can't lose now.
01:06:50Come on!
01:06:54Oh, it's not coming out.
01:06:56Oh, no.
01:06:58Bailey.
01:06:59This is my worst fear.
01:07:01The big red.
01:07:03Quick hands, let's go!
01:07:05I'm actually shaking.
01:07:06All the cooks all comes down to this.
01:07:09The second team to the Mike Hitchin Rules Grand Final.
01:07:14The MKR Semi-Final tomorrow at 7.30.
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41:31
43:50
36:33
42:45
43:00
1:01:47
43:04
41:31
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