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My Kitchen Rules Season 15 Episode 24
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FunTranscript
00:00:00Teams together for the most passionate dinner parties we've seen yet.
00:00:08The Logan Bogan.
00:00:09So rude.
00:00:10I'm the meat master.
00:00:12I guarantee I can cook meat better than you.
00:00:15Ding, ding, ding.
00:00:16While they didn't always share the same opinions.
00:00:20Michael is an idiot.
00:00:22They all shared a love of food.
00:00:25My mum passed these recipes on to us.
00:00:28Divine.
00:00:28Beautiful.
00:00:30Absolutely delicious.
00:00:31My first ten in a season.
00:00:32Well done.
00:00:33Ten.
00:00:34That's it.
00:00:35Ultimately, two teams rose above the rest.
00:00:39That was amazing.
00:00:41To make it to the grand final.
00:00:43Oh my God.
00:00:45From the very start, best mates Justin and Will.
00:00:50We love to cook together, eat with our families.
00:00:53Took everyone.
00:00:55Wow.
00:00:55By surprise.
00:00:56It's not what I was expecting from you two guys.
00:00:59It was beautiful.
00:01:01And kept getting better.
00:01:03Ten.
00:01:04Oh.
00:01:06Another ten.
00:01:07Woo.
00:01:08We have ambitions to win this damn competition.
00:01:10Yeah.
00:01:11But for controversial boss friends, Maria and Bailey.
00:01:15We're not going to let making friends get in the way of us winning this competition.
00:01:19Yeah, you're all going down.
00:01:21Their complex dishes left them little to celebrate.
00:01:25You've missed the flavours.
00:01:27But as Kitchen HQ piled on the pressure.
00:01:32I'm going to keep it simple tonight.
00:01:34They found their superpower.
00:01:37The flavour was delicious.
00:01:38It's one of the best you've cooked for me.
00:01:40Wow.
00:01:42Tonight.
00:01:43Welcome to the MKR Grand Final.
00:01:46Two of the most evenly matched teams ever.
00:01:50This has to be the best cook of our lives.
00:01:53We're feeling confident we'll do whatever it takes to win.
00:01:56Deliver the closest battle.
00:01:58One hundred plates in total.
00:02:01Holy moly.
00:02:02In MKR history.
00:02:05Go, baby.
00:02:06Is it close, Maria?
00:02:07Oh, my God.
00:02:08Go, come here.
00:02:09Come here.
00:02:10Come here.
00:02:11Good night.
00:02:11You can do it, Maria.
00:02:14We are never going to give up.
00:02:17What up, Maria?
00:02:19Don't drop it.
00:02:20Don't drop it.
00:02:22There's no time to remake it.
00:02:24What can we do?
00:02:24This has never happened to Justin and Will.
00:02:27I just broke down.
00:02:32We did so well, man.
00:02:34We did so well, eh?
00:02:36Yeah.
00:02:36This is the closest Grand Final I can ever remember.
00:02:44Let's hear it for the 2025.
00:02:48Mikey Chavros Xander!
00:02:50Woo!
00:02:51Woo!
00:02:51Woo!
00:02:51Woo!
00:02:51Woo!
00:02:52Woo!
00:02:52Woo!
00:02:53Woo!
00:02:54Woo!
00:02:54Woo!
00:02:55Woo!
00:02:55Woo!
00:02:56Woo!
00:02:57Woo!
00:02:57Woo!
00:02:58Woo!
00:02:58Woo!
00:02:59Woo!
00:02:59Woo!
00:03:00Woo!
00:03:01Woo!
00:03:02Woo!
00:03:03Woo!
00:03:04Woo!
00:03:05Woo!
00:03:06Woo!
00:03:06Oh, my God, we're here, Bailey.
00:03:27We have worked so hard, and we've done what we had to do.
00:03:31We played a better game.
00:03:32And now we're here on the top.
00:03:36Can you see the view, Bailey?
00:03:42We've been strong this whole competition.
00:03:45We've been determined and confident, and we cook from our hearts.
00:03:50We are going to push ourselves to the limits today,
00:03:53and we're going to leave everything on the floor to win it.
00:03:55Seeing all the teams up there in the mezzanine watching us, there's definitely some people
00:04:15up there that we need to prove wrong.
00:04:17Look at us.
00:04:18We're here, and you're up there watching us tonight.
00:04:20Suck on that, Mark.
00:04:27Having our families up there, like, cheering, like, all the kiddies just waving,
00:04:32it's just like a rush of emotion that you just, you can't describe.
00:04:35Yeah, it took me back to any sporting event I've had, any sort of arena where it required
00:04:40me to perform really well.
00:04:45Bonsoir, bonsoir.
00:04:46How are we all?
00:04:49Look who we have here.
00:04:51Justin and Will, Maria, and Bailey.
00:04:58Welcome to the 2025 MKR Grand Final.
00:05:08This is your moment.
00:05:11You are standing in the middle of your dream to compete for the title of Mikey Charles' Champions.
00:05:18Tonight, one team will finally earn a title and $100,000.
00:05:32Justin and Will, right now, there's partners all around the country saying,
00:05:38why can my husband cook like that?
00:05:42Except my wife.
00:05:45That one, yeah.
00:05:46What does it mean, seeing your family up there cheering you on, Will?
00:06:02Why did you ask that question?
00:06:07Yeah, like, it's been a long time we've been away from them.
00:06:09And so, like, having them, he's definitely going to give us that extra drive to get through.
00:06:14Yeah.
00:06:15As a dad, you want your kids to always look up to you, because I look up to my dad.
00:06:23You know what I think?
00:06:29If I can be half the man that that man is up there, my job's done.
00:06:34We've sacrificed our family life to be here in this competition.
00:06:45We obviously want our children to look up to us and, like, us prove to them.
00:06:49If you just set your mind to anything, you can do anything.
00:06:55The little violin.
00:06:56Yeah.
00:06:57It was so beautiful.
00:06:58It was so beautiful.
00:07:00Savage.
00:07:02Maria Bailey.
00:07:04What would winning mean?
00:07:05It means everything to us.
00:07:07I mean, we've put in so much.
00:07:08We've sacrificed a heap to be here.
00:07:11We've left our businesses.
00:07:13It's definitely been a rollercoaster for us,
00:07:15but that doesn't mean that we don't deserve to be here.
00:07:18Yeah, we really work hard,
00:07:20and I couldn't burn it with anyone else but Bailey.
00:07:23Oh, thanks, sweetie.
00:07:24It would mean the world to me to get the prize money
00:07:27and to achieve my dreams
00:07:29and create my own little cookie empire.
00:07:33Before you begin,
00:07:35is there anything you'd like to say to each other?
00:07:38You guys have been great competition for us so far.
00:07:41We'd love to watch you and be a part of this journey with you,
00:07:45and we'll be really sad to see when you lose.
00:07:50I love it.
00:07:51Today, you'll be serving your very best four-course menu.
00:07:56Your best canapes,
00:07:57followed by a seafood course,
00:08:00a meat course,
00:08:01and finally, a dessert that we'll never forget.
00:08:05One hundred plates in total.
00:08:08Wow.
00:08:11Holy moly.
00:08:14That is a lot of work.
00:08:15The teams are going to have to absolutely hustle
00:08:17to get that on the plate.
00:08:18I am so excited for tonight.
00:08:20We're expecting both teams to absolutely deliver.
00:08:23Your time starts...
00:08:27now.
00:08:29I'm feeling the nervous tension in the room at the moment.
00:08:43Where's the soap?
00:08:45Justin and Will really haven't had a bad cook yet.
00:08:48They've always kind of excelled.
00:08:50Thanks, girl.
00:08:52Maria and Bailey have been through the fire,
00:08:53so Maria and Bailey know what it's like to pick themselves back up.
00:08:56They know how to navigate things when things aren't going right.
00:08:59We haven't really seen that from Justin and Will,
00:09:01so both teams tonight are ready to fight and give it their all.
00:09:08Just all good?
00:09:09Yeah.
00:09:10We've just got to absolutely nail this and deliver.
00:09:13So I'm just waiting on the water to boil,
00:09:15so I'll just start freshly cooking this ham hock.
00:09:17For our canapé, we are serving smoked ham hock and gruyere croquettes with sauce grubbish.
00:09:22Best thing about our croquettes is the gooeyness of the filling inside.
00:09:26With the sauce grubbish, almost like a mayonnaise,
00:09:28it's just an unbelievable combination.
00:09:31That's ready to roll.
00:09:32For our menu tonight, we think it's going to be a banger.
00:09:34We think it's going to be enough to win it.
00:09:36I want to start with the bechamel,
00:09:37which is going to be the base for our croquettes.
00:09:39We are showcasing some technique, things that are on trend.
00:09:43Bit of fire dining.
00:09:44And things from our heritage.
00:09:45Go, Will!
00:09:46Go, Will!
00:09:48Looks good, was he?
00:09:49Thanks, sweetie.
00:09:50Good to see you keeping the kitchen clean, Justin.
00:09:53Oh, here we go.
00:09:54Here we go.
00:09:56Having our families up there cheering,
00:09:58it was just that massive boost that we needed.
00:10:01We just want to make them proud.
00:10:02This has to be the best cook of our lives.
00:10:04It's the last one, high stakes, that's finished well.
00:10:09And it's win this damn thing.
00:10:12Come on, Bailey.
00:10:14Maria, how are you going?
00:10:15Yeah, good.
00:10:16I'm making the tart, darling.
00:10:17For tonight's canapé course,
00:10:19we are serving an olive oil tartlet
00:10:21with tarama salata and caviar.
00:10:24Bailey, the olive oil tart base, it's almost ready.
00:10:27And now I'm just going to make it nice and smooth.
00:10:30In Greek, tarama means fish roll paste.
00:10:33You want to taste like it's come fresh from the ocean.
00:10:36Bailey, I'm going to start rolling the tartlet.
00:10:39For our menu tonight,
00:10:41we are going to cook exactly what we know,
00:10:43Mediterranean flavours,
00:10:44and do it the best we possibly can.
00:10:46It's a lot to do,
00:10:48and it's a big challenge for us
00:10:49to be able to keep it simple
00:10:51and focus on keeping it simple.
00:10:53Oh, cute.
00:10:54But at the same time,
00:10:56packed full of flavours
00:10:57and make it look elegant and sophisticated.
00:11:00And then just add just a little splash of Maria in there.
00:11:04Bailey, I'm just putting the tarts in the oven.
00:11:11Talk about eating the pressure.
00:11:13All right, this is the first course of the grand final.
00:11:16We asked our teams to prepare
00:11:17something they've not done in the competition before,
00:11:20canapés.
00:11:20What do you expect in a good canapé?
00:11:23Something that you can pick up,
00:11:24that you can have in one go,
00:11:26and be an explosion of flavours.
00:11:28A memorable mouthful.
00:11:29That's right.
00:11:30The ham hocks, ready to roll?
00:11:31So for the canapé course,
00:11:33Justin and Will are creating
00:11:34smoked ham hock and Gruya croquets
00:11:37with sauce grabish.
00:11:39That is right in my alley.
00:11:41Crunchy and your outside goldie.
00:11:43So it's all about setting, rolling,
00:11:46crumbing, frying.
00:11:47There's a lot to go on in this simple canapé.
00:11:52Bailey, I'm just doing the taramá dip
00:11:54because I don't know how strong this taramá is.
00:11:56I'm just going to go Bailey with a little bit less.
00:11:59Maria and Bailey will be creating
00:12:01olive oil tartlet with taramá salata.
00:12:05So the taramá salata is kind of a fish roe roe paste,
00:12:08which is very Greek, very creamy,
00:12:11very salty, very delicious.
00:12:13I'm hoping that they hit it with a lot of lemon,
00:12:15maybe a bit of lemon zest that's got good seasoning in there
00:12:17because sometimes it can be a little bit bland.
00:12:19Bailey, I think I'm going to add a little bit more taramá.
00:12:22It's actually one of the biggest dips in Greece.
00:12:25In Greece.
00:12:26Everyone has time.
00:12:27And, you know, she only put a little bit of it
00:12:29because it is quite a pungent flavour.
00:12:32I'm so excited to bring in some Greek flavours
00:12:35to the competition.
00:12:36Have all these beautiful salted flavours together.
00:12:39Oh, that is so creamy.
00:12:41That's delicious.
00:12:41Yeah, how about I add a bit more salt, just a touch?
00:12:46Yeah, absolutely.
00:12:47The judges always ask for seasoning
00:12:49and we need to make sure that tonight
00:12:51we have the right amount of seasoning.
00:12:58Will, how are we looking?
00:13:00Yeah, good.
00:13:00Just got to cut up this ham, add it into the mixture.
00:13:02Nice, bro.
00:13:02For our canapé, the filling will be the best
00:13:05and more infused with chopped smoked ham hock
00:13:07with the gruyere cheese.
00:13:09Justin and Will, I think you've definitely got the upper hand
00:13:12with the canapés, adding the meat in there for the win.
00:13:15And we heard the meat master was back in town,
00:13:17so we thought, you know what, let's step it up.
00:13:19The meat master is back
00:13:21and I'm really keen to watch this grand final.
00:13:24I wish we were in it, but unfortunately we're not.
00:13:26That should be us, sir.
00:13:27What the heck?
00:13:28This was almost us down there, guys.
00:13:31I know.
00:13:32But these two teams down here obviously took it out.
00:13:35Very deserving.
00:13:36I feel like Justin and Will have obviously been
00:13:38so strong in this whole competition.
00:13:40We think Justin and Will are definitely the ones to beat tonight.
00:13:43They never fail.
00:13:44Like, I don't think they've even had a bad critique
00:13:46once during this competition.
00:13:48Maria and Bailey, I feel like they've had
00:13:50some really good cooks recently.
00:13:51We're definitely seeing a more composed version
00:13:53of Maria and Bailey in the kitchen today.
00:13:55I think they're super focused.
00:13:56They've come all this way,
00:13:57so I think they really want to take it home.
00:13:59Maria and Bailey, they've been getting heaps better.
00:14:02If they are at their peak today,
00:14:04maybe they will beat Justin and Will.
00:14:05Should they be in the grand finals?
00:14:07I don't know.
00:14:08I think there should be maybe a few other teams
00:14:10that are probably a bit more well-deserving
00:14:12that have been at the top throughout this competition.
00:14:14We found out through the competition
00:14:16that Maria and Bailey have done a strategic score
00:14:18and when you guys were at the bottom.
00:14:20Dirty duck!
00:14:21Yeah, it could be you guys down there.
00:14:23Oh, I knew it.
00:14:24I hope this competition gets robbed from YouTube.
00:14:27Because Karma is not a very nice lady.
00:14:3220 minutes left.
00:14:33We want great-looking canapes.
00:14:35Come on.
00:14:37It's all right.
00:14:37Let's get through it.
00:14:38Let's get through it.
00:14:38With 20 minutes to go,
00:14:40it's quite frantic.
00:14:41We're broken against the clock.
00:14:42We're moving.
00:14:44I've just got the Gribish now, man.
00:14:45Yeah.
00:14:45The sauce Gribish,
00:14:46it's a real tangy and salty mayonnaise mustardy sauce.
00:14:51With only two components with our canapé,
00:14:53the sauce is a vital part.
00:14:55It's pretty much 50% of what we're plating.
00:14:59Got about 100 mils here.
00:15:01Not even.
00:15:02The pressure is definitely on right now.
00:15:04I have to be careful whisking it or it could split.
00:15:08Once you're done with that,
00:15:09I'm going to need you to start making the balls.
00:15:11Come on, let's get these croquettes on.
00:15:13You want to ball up?
00:15:14Yeah, I'll ball up.
00:15:15Woo!
00:15:16Good, yes, let's go.
00:15:18This is the first course of the Grandfellow.
00:15:21Make it beautiful and tasty.
00:15:24Oh, yes.
00:15:25Woo-hoo-hoo.
00:15:25Let's go, boys.
00:15:27Come on, Maria.
00:15:28Look at that.
00:15:29So cute.
00:15:29Very happy with the consistency of the dip.
00:15:32It's nice and smooth.
00:15:34It's thick enough to pipe.
00:15:36If we can keep up this pace and this consistency
00:15:38that we've done in the canapé course,
00:15:40we're on a really good track
00:15:41to head home and win the Grandfinal.
00:15:45Five minutes left.
00:15:46Come on.
00:15:48Good job, Willie.
00:15:49Are you going to pull it on and on?
00:15:51It's fully split.
00:15:53The sauce Gribish is just split.
00:15:54Oh, my God.
00:15:58I think Justin and Will's mouth just split.
00:16:00It's split.
00:16:00Yeah, it is.
00:16:02Oh, no.
00:16:03What can we do?
00:16:04What can we do, Justin?
00:16:05We've left everything to the last minutes.
00:16:08There's no time to remake it.
00:16:10Stick blender.
00:16:11What are the options?
00:16:11Let's put in a blender.
00:16:14So I just keep pushing through.
00:16:16I've got to think on my feet right now.
00:16:18This has never happened to Justin and Will.
00:16:20Really?
00:16:20I think that the pressure might be getting to mum a little bit.
00:16:22Go, go, go, go, go, go, go.
00:16:23We were able to get some creme fraiche, whip that into it, and it sort of gave it a little
00:16:27bit of body, but it's still not the desired texture we're looking for.
00:16:31Hopefully the flavours are still there.
00:16:33You've got it.
00:16:34You've got it.
00:16:35That's a good wire.
00:16:36You've got one minute left.
00:16:37Let's go.
00:16:38Here we go.
00:16:42Yeah.
00:16:43Oh.
00:16:45The taramo salada is amazing.
00:16:48That tart is so good.
00:16:49It's just luscious.
00:16:51Ten, nine, eight, seven, six, five, four, three, two, one.
00:17:00Stop cooking.
00:17:03Wow.
00:17:06Whoa.
00:17:10Well done.
00:17:12Yeah.
00:17:15Well done.
00:17:16wow look at how beautiful is turned out I feel like we can be the winner it's
00:17:22like I'm telling you I can feel it hey what a great start well done bring us
00:17:27your catapults and serve your guests
00:17:31he comes down
00:17:34thank you so here we are at the testing table and this is the first time that we
00:17:52had canapes a living and final this is a test to see how much flavor the teams
00:17:57can pack into such a small parcel let's start with marian bellies olive oil
00:18:02tartelette with our musselata and caviar it's a dainty little number isn't it
00:18:08it is just
00:18:18would you like to try our tartan this looks fantastic there is so much pressure to
00:18:24serve our first dish and a canapé at the grand final however I feel so confident
00:18:29it looks luxurious it's elegant flavors are amazing I think we're off to a
00:18:34really great start
00:18:35so crunchy it's good that if mark like said then we're in a good spot this is
00:18:45so luxurious and this is one of our favorite dish oh really hey wait sorry
00:18:50guys we think Justin and Wills is better oh
00:18:53such a shame I'm so sorry that we didn't fix your pallets
00:18:58like some punch that's got the party start it's offering what a canopy is
00:19:05supposed to offer just open your taste buds and starts to make you hungry for the
00:19:12rest of the courses you know you've got the crispness in the shell and then the
00:19:15taste of melada you got that salty creamy texture sharp with acidity and I'd say it's a
00:19:22little bit too salty for my liking it's a salty hit at the end yeah next let's try
00:19:29Justin and Wills ham hock croquette with sauce grubbish
00:19:32even the fussy kids are eating it oh yeah despite the sauce splitting the flavor is there think the judges
00:19:59this is a still love out can affect I can see the grubbish is split a little a
00:20:04little bit split but I mean it packs a punch that sauce oh you know the
00:20:09smokiness of the ham hock really works a treat it really works right now I can't
00:20:16choose choose one over the other I think they're both amazing level
00:20:22coming up the teams go all out to impress the judges are we good
00:20:34but mistakes that might cost us the grand final threaten to derail the final showdown I'm about to break down
00:20:46I can't believe that we made it all the way to the grand final we're feeling pretty confident we had a great start in the kind of pay course and we're gonna dig deep and give it everything we got
00:20:53we are in high spirits we're cooking with heart and cooking with passion teams thank you for your
00:21:11canopies but there's no rest for you tonight you now have two hours to service your seafood course
00:21:29and your time starts now
00:21:40fish time Will oh fish time nice this kingfish is divine for the seafood course we are making
00:21:47South African pickled kingfish with brioche and Korean papaya chutney this is quite a
00:21:52traditional South African recipe wouldn't be right if we weren't putting in
00:21:55something that's South African we've made a couple of curries throughout the whole
00:21:59competition this one's different it's served cold and it's in a pickle mix make
00:22:04sure you salt that fish properly okay we will because you know that water draws out
00:22:09that salt hey you're the master this is my dad's recipe I grew up with this dish
00:22:14there's a chance for me to put a family recipe into the grand final with my dad
00:22:19watching from up top are you tracking well Bailey I'm just getting ready to put the
00:22:25lobster heads in and we're going to caramelize them up and then make a
00:22:28little butter and oil out of it for our seafood coast we're making a lobster and
00:22:33prawn raviolo with a lobster butter emulsion all right Maria I think these are
00:22:38pretty camera lies remove the head and then just take the bottom for this we're
00:22:43looking for al dente raviolo and we really want to get as much flavor from the
00:22:49lobster as we possibly can so it just takes you to the Mediterranean all right
00:22:56I'm just gonna do two batches of pasta dough we'll just a reminder I got a 10
00:23:02for my last raviolo here again this one will be a 10 that will be an 11 today
00:23:07we've got so many things to do we need to be very organized we still need to work on
00:23:14our meat cost so later we have everything set up we cannot lose a second of this
00:23:22clock just working on the dinner rolls now these won't take too long I'm really
00:23:28excited to serve our pickled fish with a sweet brioche bun with some butter
00:23:34that was good yeah the dough feels really briochey there's the perfect like
00:23:40consistency I'm looking for I'm gonna let it rest it should double in size if
00:23:45the dough doesn't rise it's not hairy it's not fluffy it's pretty much not a
00:23:49brioche bun 60 minutes gone you're halfway there
00:24:00okay Maria yes butter emulsion done Bailey I'm gonna start some pasta for you I'm
00:24:06gonna roll it and then you're gonna start rolling some raviolis I'm rolling
00:24:10the pasta dough and I need to make sure that it's the perfect thickness we need
00:24:15to take our time this is the grand finale we want to have amazing pasta for our
00:24:21seafood course here we go the seafood course first course nerves should be out
00:24:27of the system everyone should be in the rhythm think the difference between this
00:24:31challenge and the others is when you've got your friends and family watching you you
00:24:36probably got all that white on your shoulders you know pickles are looking
00:24:39pickley just that smells like home yeah does I with the seafood course I have
00:24:45got to get the pickle mixture boiling fry the fish now we have to do this
00:24:51justice in one hand and then in the fridge as fast as I can pickles going in
00:24:57well yeah looking good beautiful yeah yeah doing a good job they just I looked up to
00:25:04my dad as a role model and that's the sort of person I want to be we want to be
00:25:08the best role models to our families and our kids this is a cold dish so it's got
00:25:12to get in the fridge as soon as we can thank you yeah boys the pickled fish is
00:25:21pickling away I'm getting started on the meat course which has to be done in this
00:25:25seafood time so it gives it enough time to cook and rest and serve look at just in a
00:25:31well they're actually doing the seafood course yeah the meat course think they
00:25:34walked in with the amazing plan in the kitchen today and they're just following
00:25:39steering off these short ribs for the meat course we are serving red wine and
00:25:45rosemary braised beef short ribs with parsnip puree and beets that's some
00:25:51beautiful beef short ribs over there oh I'd like to get my mitts on them I've been
00:25:55waiting to see someone serve some decent quality meat other than myself I'm hoping today's the day
00:26:00meat not a very um just into friendly course all right these are browning up
00:26:08nicely and me course is really hearty so I'm excited to put a lot on the plate big
00:26:14chunky bit of meat that everyone loves except for one person all right mates going in
00:26:20well slow it's always up yep 30 minutes let's go come on how you going uh yeah okay our plan during the
00:26:41seafood course was for me to work on our meat course but is absolutely out the window there's no way that
00:26:48we're gonna have enough time you're gonna have to push guys it's taking me a really long time to
00:26:53get each individual one every time we put our head up and look at that clock it feels like a lifetime
00:26:59has passed I've just timed Bailey doing one of those raviolis and it took him two minutes if there's
00:27:0520 plus raviolis that they need to do at two minutes for raviolo that's over 40 minutes I don't have the time
00:27:11hey Bailey you've got to get a bit of a move on if you want to get them all done yep thanks Marco
00:27:16do you want to come down and give me a hand keep pushing Maria Bailey you've got this hey Justin and
00:27:23Will you how are your brioche fighters how's the brioche are they right are they risen I'm checking the
00:27:29brioche dough balls and super concerned that it's not risen there's no time to rectify or remake it
00:27:38yeah I've got to get them in the oven do you think they rose enough I feel like they didn't rise
00:27:44much at all at some point you just got to commit though the buns go into the oven not really feeling
00:27:50confident about it the disaster with the brioche bun could be our undoing
00:27:53Tim's got 10 minutes come on okay Bailey I'm gonna start boiling some with 10 minutes on the clock we
00:28:05had never intended to be still rolling raviolos and boiling them at the same time come on guys
00:28:12let's cook some more Bailey let's go even if they're cooked in time we haven't tried everything together
00:28:20to see how the flavors combine we are screwed we're just beautiful yeah mate I am very happy
00:28:35about the pickled fish it's looking great okay I'm bringing these over to you okay go get finish the
00:28:42last ones babes this is the stress of the grand final my friend Maria is breaking inside man
00:28:52he's gonna get the buns I don't think the brioche has risen oh yeah it's a little bit flat the buns come
00:29:06out we've like two minutes to go and it's not risen it's not the bun I wanted to serve
00:29:13we had some plans of garnishing the place with some beautiful fresh herbs get a spoon get a spoon
00:29:34but right now I feel like we're lucky enough to be placing
00:29:39this is the NKR grand final
00:29:427, 9, 8, 7, 6, 5, 4, 3, 2, 1, and 6
00:29:51oh my god time's up and we didn't have enough time to taste it so Bailey I know we haven't tried everything together but look we did it Justin well you're happy just the roll
00:29:56didn't puff enough I think the judges are allowed the fish but the brioche is definitely
00:30:02the food they're good not good because it's not bad but we're not good but it was just the roll
00:30:06oh my god time's up and we didn't have enough time to taste it so Bailey I know
00:30:15we haven't tried everything together but look we did it Justin well you're
00:30:20happy just the roll didn't puff enough I think the judges will love the fish but
00:30:25the brioche is definitely going to be picked up and that might cost us the
00:30:29grand final what a great and careful we have I think we both could see the
00:30:43pressure in each team in that course the distress in there was incredible let's
00:30:48try the seafood course should we start with Justin and Wills South African
00:30:54pickled kingfish with brioche and green papaya chutney this is something I learned
00:31:01of my dad I really wanted to do my family recipe justice we've definitely
00:31:06delivered on flavor just missed perfection with that bread element a couple of
00:31:12technical errors there that might really affect our scoring
00:31:24I'm really loving that pickling of the fish with there's a bit of sweetness a bit
00:31:50of acidity crunch and I'm not really enjoying this the bread didn't really
00:31:54work I would lift it off but it is another dish packed full of flavor let's
00:31:59now try Maria Bailey's raviola we had a stupid amount of stress in the kitchen and
00:32:07right now we know that we're happy with it but we haven't actually had the
00:32:11opportunity to try it yet I just hope that the flavor is right they're really
00:32:18petted back yeah they used to be very complicated and now there's like two
00:32:23elements on the plate the sauce and a raviolo a lot of works going into it
00:32:27I feel like my pasta is cooked to perfection it's out there is actually not too bad yeah yeah it's just a flavor that let them down so yeah not enough salt I
00:32:55really think she's a bit more flavor oh see I think this is quite the sauce is
00:33:01very flavorful for me I think Justin and Will are ahead at this point the lobster
00:33:09and prawn mix is cooked very well it is great shellfish flavor in that in that
00:33:13mousseline for seasoning for me the stress has got in the way of seasoning and
00:33:19finishing the dish yeah they didn't have the time to finish yet properly here maybe a
00:33:23little bit of tarragon or something just to elevate that's right some kind of
00:33:26herbs inside the mixture it's a good dish but there's a few little elements that
00:33:30they could have done to make it a great dish in this seafood course you can see
00:33:34the stress on both plates yeah let's get them back in to continue to fight
00:33:41it's like that halfway point in the marathon where it's so close yet so far we've still got a job to
00:33:57do and we're pulling all our motivation from our family going into this meat course we have nothing
00:34:07ready and that is stressing me because I don't want to see us running like we
00:34:13did during the seafood course your third course must be ready in 90 minutes your
00:34:21time starts okay so for our mains yes we have our chickens that we still need to wrap yes so we are
00:34:41behind with that for tonight's meat course we are making a chicken valentine with potato mash and chicken
00:34:49jus gras just put it under chill chill chill we have time chill I have to quickly go and set up some
00:34:59stations for our chicken valentines we should have had these wrapped in the last course but it was a
00:35:05bit hectic and here we are we're a bit stressed Maria I'm just putting the prosciutto now on so
00:35:11valentine it's basically wrapped rolled with a stuffing what I'm very concerned about is time they
00:35:19need to get these chickens stuffed poached cooked and roasted and and still a lot of work to do for
00:35:26our chicken we wanted to have so many flavors in there so we're gonna wrap it with prosciutto and
00:35:32chicken mousseline infused with mushrooms let me just do another chicken we want it when you buy it to
00:35:38be nice and soft packed full of flavors and make it look elegant and sophisticated
00:35:44Bailey yeah whose head are you thinking of when you're smashing that yours mark
00:35:54that's nice Bailey hit it harder for me I don't like mark either
00:36:00yes Bailey smash it
00:36:05it's got a construction side over there all right I'm gonna get started on the roast beets
00:36:14yep for the meat course we are making red wine and rosemary braised beef short ribs with parsnip
00:36:20puree and beets crispy beets fresh beets roast beets all the beets the pressure to get those beef short
00:36:28ribs in the oven during the seafood course was so worth it because right now we're tracking well
00:36:35we're doing lots of beets here will right this dish is something will and I cook all the time for our families it's so earthy it's so
00:36:45community-based because there's so many pieces in one pot that everyone can share it's basically us on a plate
00:36:52pizza going in pizza going in Bella
00:36:56nice job
00:36:57family is such a integral part of our lives I think once you have a meal in front of your family and people sitting around you're winning
00:37:05you're doing so well Will
00:37:07guys are doing well
00:37:08if we win the $100,000 for any disadvantaged families I'd love to have a food truck to cook for the less fortunate to help people out
00:37:15let's go let's go
00:37:17Bailey we need to wrap the chicken slightly to ensure that they're not going to open during a poaching
00:37:28Maria and Bailey are a little bit frantic at the moment they'll be wanting to get the chicken in pretty soon
00:37:33they're running out of time and they know it they felt the pressure in the seafood course and they don't want to redo that
00:37:38Michael why don't you come down and give them some tips you are the meat master
00:37:43come on down
00:37:44the main master is coming down
00:37:47oh my god
00:37:51the meat master has arrived
00:37:57I'm cringing so hard right now
00:38:02he's on list oh my god
00:38:05it is the perfect time for the meat master to be here
00:38:08they better be serving up some top quality meat
00:38:11no you're kidding me
00:38:13Ria and Bailey
00:38:14who let Michael in the kitchen
00:38:16do you guys need a hand with anything
00:38:18yeah Michael start rolling some cling wrap
00:38:21there you go do some cling wrap come on
00:38:23start rolling some cling wrap
00:38:24yeah I want two layers of cling wrap
00:38:26come on guys
00:38:27come on Michael
00:38:28if Michael doesn't leave our kitchen right now I'm gonna have to wrap him up like a chicken valentine and poach him
00:38:36all right I've got one layer of cling wrap down for you
00:38:38wow
00:38:39thank you that's an excellent work
00:38:41they should be welcoming the meat master blessed to be in my presence
00:38:45oh my god
00:38:46it gets worse
00:38:49what's going on on this side
00:38:51oh no
00:38:52the meat master's here mate
00:38:54oh no
00:38:55all right
00:38:56Justin it will
00:38:57hey Michael
00:38:58what do we have going on over here
00:39:00don't even lift those foils mate
00:39:01oh
00:39:02just smell it
00:39:03look with an hour on the clock
00:39:05I'm getting a little bit worried
00:39:07because you need to get that sauce reducing
00:39:09you don't want to have a real whiny sauce with those short ribs
00:39:12you know
00:39:13you want a silky smooth
00:39:15what are you thinking
00:39:17we'll be right
00:39:18sorry Michael we love you but
00:39:20get out
00:39:2530 minutes left we want perfection
00:39:30very shortly Maria we're gonna get our chickens on
00:39:32okay
00:39:33I'm going in
00:39:34yes
00:39:35nice
00:39:36Maria and Bailey are pushing it for time here
00:39:38chicken balatine takes 20 minutes to cook
00:39:42we only use 20 minutes for the main
00:39:45and they will be nice and soft and then we can punch through them
00:39:49there is a massive risk being under the time and under the clock
00:39:53that Maria and Bailey aren't going to get their chicken cooked well
00:39:56it might be raw in the inside
00:39:58it's stressing me out
00:40:00they're all in
00:40:01yes they're all in
00:40:02okay
00:40:03why is that poaching
00:40:05it is very important to start the dessert
00:40:07we want to get ahead as much as we can
00:40:09and I really don't want to repeat what happened in the last course
00:40:14I'm gonna start the base for the sorbet
00:40:16for tonight's dessert we're making a red velvet and cream cheese cookie with buttermilk and greek yogurt sorbet
00:40:22I'm gonna have to do the base now and put it straight away into the churner
00:40:29otherwise we won't have a sorbet today
00:40:33the flavor of our sorbet really needs to be tangy and not overly sweet to really marry together the sweetness of the red velvet cookie
00:40:45alright I'm just gonna add that now into the churners
00:40:52I want to check these ribs together
00:40:56let's do it
00:40:57are we good? are we good?
00:41:00oh that's about to fall off the bone
00:41:02oh look at that
00:41:04oh it's dripping
00:41:06yeah no they look good
00:41:08they look good
00:41:09mmmm
00:41:11oh girl
00:41:12yeah those big four ribs were banging
00:41:14we literally grabbed it with our fingers and it just fell apart
00:41:18looks good
00:41:19are you happy about that?
00:41:20woo
00:41:21woo
00:41:22woo
00:41:23that is small
00:41:28Bailey I really need these chickens done
00:41:30is it cooked? we're out?
00:41:31oh my god Bailey
00:41:33I can tell that it's not ready yet
00:41:35we really need to make sure that these chicken valentines are cooked to perfection
00:41:40Maria how are you going?
00:41:42we cannot serve undercooked chicken whatsoever
00:41:46that's game over for us
00:41:51hello hello
00:41:53alright
00:41:54what have we got?
00:41:55so we've got these on how long are these gonna take?
00:41:5820 minutes
00:42:03well you ain't got a lot of time
00:42:05I know
00:42:06stop hey
00:42:11come here
00:42:12come here
00:42:13come here
00:42:14oh
00:42:15I've set you off now haven't I?
00:42:16oh my gosh
00:42:20I have put so much pressure on myself during this cook
00:42:24there is no excuse for failure in the kitchen tonight
00:42:27we are here fighting for the grand final
00:42:30and all I want to do is dig a hole and just hide
00:42:34this could be the end of the road for us
00:42:36this could be the end of the road for us
00:42:46how long are these gonna take?
00:42:4720 minutes
00:42:51you ain't got a lot of time
00:42:52I know
00:42:53I know
00:42:54I have put so much pressure on myself during this cook
00:43:00oh come here
00:43:01come here
00:43:02come here
00:43:03oh
00:43:04I've set you off now haven't I?
00:43:05oh my god
00:43:06you alright?
00:43:07when you're cooking for the grand final
00:43:09when you're cooking for the grand final
00:43:10there is no excuse for failure in the kitchen
00:43:13I don't know if we're gonna plate any sort of meat
00:43:17and we've got everyone here watching us
00:43:21and all I want to do is dig a hole and just hide
00:43:25she just looks overwhelmed
00:43:27you get so close
00:43:28and you don't want something so small to be the key to you going home and not winning the grand final
00:43:32Maria
00:43:33come on Maria
00:43:34you can do it Maria
00:43:36let's, let's, let's three groups get it together
00:43:40you got this Maria you can do it
00:43:43I have never give up in my life and I'm not gonna do that tonight
00:43:48this is the grand final
00:43:50you're doing so well
00:43:51Maria you're okay
00:43:53you're okay
00:43:54just put it behind you
00:43:55let's go
00:43:56this is about winning
00:43:58this is about getting the prize money
00:44:00I'll never give up on that
00:44:02okay Maria
00:44:03we got this girl
00:44:04mm-hmm
00:44:05okay
00:44:06come on Maria you got this
00:44:09you know what she's like
00:44:11she wants it so bad
00:44:12yeah
00:44:13it's a lot of pressure
00:44:14you know that
00:44:15yeah
00:44:16well the biggest concern is getting that chicken cooked it in the pan
00:44:19they still need to unwrap it and fry it
00:44:22yeah
00:44:23so it's still got a lot of work to do there
00:44:25Bailey's working on the mash
00:44:26and the potatoes are great Maria
00:44:29so we've got that beautiful stuffed chicken versus the beef short ribs
00:44:33mmm
00:44:34Justin and will
00:44:35so the ribs is pretty much cooked
00:44:38we'll all stop reducing the arm stock
00:44:40and lower
00:44:41yeah
00:44:42this will reduce for about ten minutes I reckon
00:44:44less than ten minutes to get this meat course out
00:44:49do everything you can
00:44:51okay okay okay okay okay
00:44:53yes Maria
00:44:54yes
00:44:55yes
00:44:56yes
00:44:57yes
00:44:58yes
00:44:59yes
00:45:00yes
00:45:01yes
00:45:02yes
00:45:03yes
00:45:04you're doing so well
00:45:05chicken is now frying
00:45:06we've got that drama out of the way
00:45:07okay
00:45:08there's so many things that have happened during this course
00:45:11like we have so much stress in the kitchen
00:45:14Bailey's doing the mashed potatoes
00:45:16okay
00:45:17lots of salt
00:45:20it's really nice but lots of salt
00:45:22the chicken jus gras is cooking
00:45:25and that has all the flavor
00:45:27all the fat of chicken wings chicken bones
00:45:31all condensed into one beautiful sauce
00:45:33do you have white pepper anywhere
00:45:35Bailey I can't find white pepper right now
00:45:38that's fine don't worry about it
00:45:39I can't even explain how much pressure Bailey now feeling right now
00:45:45we we are maybe not gonna play
00:45:52the team's got five minutes left give it everything let's go
00:45:57we're in for it
00:45:58come on
00:45:59how are the beats just
00:46:02beats are good beats are good
00:46:04beautiful
00:46:05ah
00:46:07that's a tester
00:46:09there is so much pressure on us
00:46:11it's very important for us to do well
00:46:13make our families proud
00:46:15go daddy go
00:46:16go daddy go
00:46:17and just to be proud of ourselves
00:46:19parsley puree is ready to go
00:46:21people wouldn't think from first glance
00:46:23that we could take this competition out
00:46:25two young dads like that's
00:46:27or somewhat young dads
00:46:29you
00:46:30hey
00:46:31wait
00:46:32go daddy
00:46:37right now the energy is frantic
00:46:39I need to start plating the mashed potato go
00:46:42we're in such a rush we have to get everything on the plate
00:46:46come on
00:46:47go go go go go
00:46:50We still haven't sliced one chicken.
00:46:54Oh, they got a sharp knife.
00:46:55Maria and Bailey need to cut that chicken.
00:46:58They're running out of time.
00:46:58It's freaking me out, honestly.
00:47:02I can't even watch.
00:47:04Come on, Bailey.
00:47:06It's now the moment of truth.
00:47:09We have some of our chicken valentines out,
00:47:11and I have to start cutting this through.
00:47:14We cannot serve undercooked chicken whatsoever.
00:47:17That's game over for us.
00:47:20Is it cooked?
00:47:21How's it looking, Bailey?
00:47:22Yeah, it looks so good.
00:47:24Yeah, it's good.
00:47:28Bailey, I'll take this chicken.
00:47:31It's all right. Keep going.
00:47:31Keep going, go, go, go.
00:47:33I don't think I've ever played it so fast in my life.
00:47:37Good job, Maria.
00:47:38I'm just trying to make it as pretty as possible.
00:47:42We really want to show amazing different textures
00:47:46and techniques in there.
00:47:47It's fine dining tonight.
00:47:50Two minutes!
00:47:53Come on!
00:47:56Come on, boys.
00:47:57You got this.
00:47:59You want the meat?
00:47:59Let's go.
00:48:00Yeah.
00:48:01Get it on!
00:48:02Come on, guys!
00:48:03Oh, my God.
00:48:04That looks so good.
00:48:05The meat course, it's just nice and rich and hearty.
00:48:09It's just everything that we love on a plate.
00:48:12OK, that's going in.
00:48:15Let's go, boys.
00:48:16It looks so good.
00:48:18The jus probably needed a little bit more reduction.
00:48:21Oh, this is so stressful.
00:48:23We've run out of time.
00:48:25The braising liquid, it hasn't reduced as much as we'd like.
00:48:27Just pour it out, put the shade on.
00:48:29However, still really happy with the flavour of the jus.
00:48:32Go, go, go!
00:48:34Is everything on the plate?
00:48:34Three, two, five, eight, six, six, five, four, three, two, one.
00:48:43A big tackle!
00:48:46Oh, my God.
00:48:51Yeah!
00:48:52Oh, we got it on!
00:48:53Yeah!
00:48:54Yeah!
00:48:54I just broke down.
00:49:09I was like, man, this is...
00:49:10This is the championship hours.
00:49:14You sweat, your blood, like, you're putting everything into it,
00:49:17and then you get to the end and it's just like...
00:49:19Ooh!
00:49:21We did so well, man.
00:49:22We did so well, eh?
00:49:26This competition's one hell of a rollercoaster.
00:49:30Our friendship and our relationship has just, like,
00:49:32just grown so much.
00:49:34Maria, you did it!
00:49:37I'm so proud of what we were able to do today.
00:49:39We've had the highs, we've had the lows,
00:49:42and when you get the lows, you really have to dig deep.
00:49:46I can't believe that we actually played it.
00:49:48I know the presentation is not exactly what we thought,
00:49:51but we've got everything on the plane.
00:49:54There was so much work involved for this dish.
00:49:58We could potentially be the My Kitchen Rules champions of 2025.
00:50:02Wasn't that exciting, guys?
00:50:04Take a break while we taste your dishes.
00:50:06Yeah!
00:50:06Yeah!
00:50:06I feel like after the delivery of this meat course,
00:50:13I reckon we're full steam ahead for taking out the prize.
00:50:18Up next...
00:50:19We have no spare eclairs.
00:50:21Nothing can go wrong with this assembly then, man.
00:50:24The teams put their hearts and souls into their final course.
00:50:28You've perfected this recipe.
00:50:31Will and Justin haven't perfected their dessert.
00:50:34And later, who will be crowned the MKR champions?
00:50:40This is the closest grand final I can remember.
00:50:44Unbelievably close.
00:50:45All the tears, all the stress, it was all worth it.
00:50:50On a scale of 1 to 10, I'm nervous, am I?
00:50:5214.
00:50:53That was one of the most exciting cooks
00:51:03I've seen in a grand final in a long time.
00:51:05Oh, this is getting very tight.
00:51:07This is a third course, and there's not much between each team.
00:51:10Yeah.
00:51:10All right, let's try Justin and Will's red wine and rosemary braised beef short ribs
00:51:16with parsnip puree and beets.
00:51:18We have definitely done enough for the meat course.
00:51:25Beef short rib, you can't go wrong with that.
00:51:28We are feeling pretty stoked.
00:51:38I mean, it's just coming off the bone, I guess.
00:51:41That is a lot of meat on the table.
00:51:57And I'll just have the vegetables.
00:52:04The meat master, what is your thoughts?
00:52:06This beef is delicious.
00:52:09It's pretty much falling apart.
00:52:11I'm the meat master, and I know how to cook this every day of the week with my eyes closed.
00:52:17The beef has definitely been in the oven for long enough.
00:52:20It's falling off the bone.
00:52:22The parsnip puree, it's creamy, it's smooth.
00:52:25The beetroot and the parsnip sort of give it that earthiness.
00:52:27The sauce needs more reducing.
00:52:29Yeah.
00:52:30But flavour-wise, it's delicious.
00:52:32Yeah.
00:52:32The flavour is definitely there.
00:52:34Next, Maria and Bailey.
00:52:38Chicken valentine with potato mash and chicken jugah.
00:52:44That was the most stressful cook we've ever had in the kitchen.
00:52:48And the presentation was a little average for us.
00:52:53But I did test everything separately, so I know that the flavours are there.
00:52:58Yeah.
00:53:04How was it?
00:53:08It's a jugah, my friend.
00:53:11Ooh.
00:53:11Ooh.
00:53:11Oh, my God.
00:53:32Oh, my God.
00:53:32That was divine.
00:53:34There you go.
00:53:34Thanks, mate.
00:53:35I absolutely love this dish.
00:53:40They nailed this.
00:53:41Seasoning was perfect on everything.
00:53:43Really, really good job.
00:53:44After two courses, I had Justin and Will slightly ahead.
00:53:47And I think with this one, Maria and Bailey were stronger.
00:53:49So I think it's neck and neck at the moment.
00:53:51Same.
00:53:51It's going to be a tight one.
00:53:52And that chicken is moist.
00:53:55It's tender.
00:53:56The skin is crispy on the outside.
00:53:58It's caramelised.
00:53:58And the farce inside is full of flavour.
00:54:01Everything on the plate tastes delicious.
00:54:03The only thing I would say is plating, I would have tightened it up.
00:54:07But I understand the pressure they were in at the end.
00:54:09It was a struggle to the end.
00:54:12Huge step up from the fish course.
00:54:14I think the fish course dipped for both teams.
00:54:16And then they brought it right back up with the meat course.
00:54:18It's even Stephen, my friend.
00:54:20Like the bowl team's high, down, high.
00:54:23Yeah, this grand final is tight.
00:54:25Like, it's harder than usual.
00:54:27It's all going to be on the next course.
00:54:28All right, let's bring the teams back out for the crucial dessert.
00:54:34Let's go!
00:54:35That's good!
00:54:38Desserts!
00:54:40Go, boys!
00:54:40We had a really stressful cook during our meat cook, but we had to finish on the biggest
00:54:56high with desserts.
00:54:57And Maria's been called a dessert queen doing this competition, so we're going to make sure
00:55:01that you really own that title.
00:55:03What is it, Riley, babes?
00:55:06Shh, don't worry.
00:55:08Well, just one more course to go to determine the winner of My Kitchen Rules 2025.
00:55:16Woo!
00:55:18Come on!
00:55:22Best of luck to both teams.
00:55:25Leave nothing in the tank this course.
00:55:27Your time starts now!
00:55:32Woo!
00:55:36Let's go, guys!
00:55:37Get it done!
00:55:39Headspace after meat course, we don't know who's in front.
00:55:43We've seen Maria and Bailey cook really well tonight.
00:55:47So, dessert, this could be the deciding dish between who takes on the 100k and who walks away
00:55:53with nothing.
00:55:54I'm just starting to choux for our eclairs.
00:55:57Yep.
00:55:59For our dessert course, we're making Dubai chocolate eclair.
00:56:02Dubai chocolate eclairs.
00:56:03They're trending at the moment.
00:56:05We are some trend-setting fellas.
00:56:08Just about to pipe the eclairs.
00:56:10Beautiful.
00:56:11Choux pastry is probably one of my favourites.
00:56:13We scored well with this in our Ultimate Instant Restaurant, so I feel confident.
00:56:18This is a grand final winning dessert, I believe.
00:56:21Eclairs are ridden.
00:56:22Yeah!
00:56:24That's sensational.
00:56:27So, Justin will are giving us Dubai chocolate eclair, which is really trendy at the moment.
00:56:34You know that Dubai chocolate?
00:56:35Yeah.
00:56:35It's got the kataifi chocolate pistachio inside and you crack it.
00:56:40This is like a Middle East twist on a French classic dessert.
00:56:46Yeah.
00:56:46I'm not sure how they're going to do the mixture inside.
00:56:51They're frying the kataifi as we speak now.
00:56:54So, this is the kataifi pastry, which pretty much is going to go on the base of our eclairs with pistachio butter.
00:57:02Yeah, so Justin and Will are doing the kataifi, which is good.
00:57:05Anne-Marie.
00:57:06Yeah, babe.
00:57:07How does the kataifi look?
00:57:08From here, I think you're doing beautifully.
00:57:10Very impressive.
00:57:11Good job.
00:57:13Dubai chocolate eclair is quite a complex and technical dessert.
00:57:16At this point, we cannot afford to have any more technical errors.
00:57:21We can smell the 100k.
00:57:23We've just got to smash dessert and finish on a high.
00:57:27Kataifi's done.
00:57:28Wow.
00:57:29So happy with that, Justin.
00:57:31Plenty of kataifi there, bro.
00:57:36Alright, so we need to work super fast now.
00:57:38We have so many things to do.
00:57:40I'm going to start the base for our cookie.
00:57:43For tonight's dessert, we're making a red velvet and cream cheese cookie with buttermilk and Greek yogurt sorbet.
00:57:50This is my baby, blondies, you know, my cookies.
00:57:55It's what I do, so it's a big risk for me to bring that today.
00:57:59It is very important for me to get redemption after the last cookie that we serve in the ultimate instant restaurant round.
00:58:05This is my signature cookie, so obviously I know how to make that.
00:58:10It is very sweet, it has white chocolate throughout, crunchy on the outside, and really nice and gooey in the middle.
00:58:18This mixer is working over time.
00:58:21And then serving it with a buttermilk and Greek yogurt sorbet that will really catch through the sweetness, a bit of acidity.
00:58:29It's going to be just spectacular.
00:58:32Come on, mixer.
00:58:33The whole reason Maria and I are in this competition is to support Maria and her dream of creating a cookie empire.
00:58:41That looks amazing, girl. Good job.
00:58:43It looks exactly how I make it in my kitchen. Oh, my God.
00:58:47We said from day one that if we can make it to the grand final, Justin and Will are the people that we want to go up against.
00:58:55You look like you're stressing a bit.
00:58:58So, game on, Justin and Will.
00:59:00We are never going to give up until we are the winners.
00:59:04So, sorry for the boys. Sorry, boys, but...
00:59:07It's the end of the road for you.
00:59:08This has been so close so far, and I think those desserts are going to be a make or break.
00:59:25Justin and Will are giving us a Middle East twist on a French classic.
00:59:30We've got a Dubai chocolate eclair.
00:59:34How are we tracking?
00:59:35Pastacio paste is done well.
00:59:37Nice.
00:59:38This is for the title of the MKR champions.
00:59:42And taking home $100,000, my friend.
00:59:46It's a lot of cash.
00:59:48This is the last cook of the competition.
00:59:51Have we done enough?
00:59:53Ooh.
00:59:54We're in the final cook.
00:59:56It's just the pinnacle of why we're here.
00:59:59We've sacrificed so much time away from our families, and that's been incredibly hard.
01:00:06Hey, boys.
01:00:07We just want to make them proud.
01:00:09So, to take out the championship, the My Kitchen Rules title would just be the icing on top of the beautiful Dubai chocolate eclair.
01:00:17We've got our groove again, man.
01:00:21Maria.
01:00:22Yes?
01:00:23The cookies are looking beautiful, babe.
01:00:25Thank you, guys.
01:00:26So, Maria and Bailey, their dessert is red velvet and cream cheese cookie with buttermilk and Greek yogurt sorbet.
01:00:37She's made cream cheese.
01:00:39She's frozen.
01:00:40It goes in the middle.
01:00:41Oh, so as you bring the cookie, you should be kind of losing cream cheese.
01:00:45She's done this a million times, so I'm expecting a great cookie with a beautiful sorbet.
01:00:52Bailey, have two more cookies to wrap.
01:00:55They're gonna nail it.
01:00:56Hey, guys.
01:00:57Look, we're bringing in our cookies.
01:00:58Yay!
01:00:59Yes!
01:01:00All right.
01:01:01Ciao.
01:01:02Take it.
01:01:03Take it.
01:01:04Take it.
01:01:05Yay!
01:01:06Look at that!
01:01:07Our dessert is going to be the best.
01:01:09Yes!
01:01:10Maria, with your experience and skill, you've perfected this recipe, and I just think that Will and Justin haven't perfected their dessert.
01:01:23Thirty minutes!
01:01:24Give us a wedding dessert!
01:01:25Yay!
01:01:26Yay!
01:01:27Yay!
01:01:28Yay!
01:01:30Justin, the clairs are looking great, mate.
01:01:32They are happy as hell.
01:01:33Okay, good.
01:01:34They're perfect.
01:01:35I knew once I saw Will's shoe pastry, I was like, we are on.
01:01:41I want people to be talking about this for the rest of their lives.
01:01:44Bailey, we are gonna make a quick raspberry coolie.
01:01:49Tonight, it's all about all the fine details.
01:01:52I always say to myself, you have to push hard, girl.
01:01:56No one else is gonna do it for you.
01:01:58This is it.
01:01:59We're one step away to becoming the champions and getting the prize money.
01:02:05Bailey, I'm just gonna quickly check the cookies.
01:02:07Maria!
01:02:08Yes, John!
01:02:09Go for the win in Greek.
01:02:10Go for the win!
01:02:11Just, we have no spear eclairs.
01:02:12Yeah.
01:02:13Nothing can go wrong with this assembly then, man.
01:02:16Beautiful, man.
01:02:17Nothing wrong with too much chocolate.
01:02:18At the top!
01:02:19What do you mean up top?
01:02:20Top left.
01:02:21Yeah.
01:02:22All right, no more cake.
01:02:23We're done.
01:02:24I'm done.
01:02:25I'm done.
01:02:26I'm done.
01:02:27I'm done.
01:02:28I'm done.
01:02:29I'm done.
01:02:30I'm done.
01:02:31I'm done.
01:02:32I'm done.
01:02:33I'm done.
01:02:34I'm done.
01:02:35I'm done.
01:02:36I'm done.
01:02:37I'm done.
01:02:38All right, no more coaching from up there.
01:02:43Team's got five minutes left.
01:02:45Give it everything!
01:02:46Let's go!
01:02:47Bailey, let's check our sorbet.
01:02:52Sorbet tastes amazing.
01:02:54Oh, my God.
01:02:55The consistency is perfect.
01:02:57It's exactly what I'm looking for.
01:02:59It's all the blood and tears that we dropped today.
01:03:03Nice and tall, eh?
01:03:06This is the last leg.
01:03:09You've just got to run it through the finishing line.
01:03:12It looks phenomenal.
01:03:15And then Dustin's going to come through with this gold dust.
01:03:18Bit of gold on there.
01:03:19Yeah!
01:03:20Yes, Dustin!
01:03:21Bring all the gold, boys!
01:03:23Love it!
01:03:24And just give it the 100k it deserved.
01:03:28Tell you what, I'm not cooking dinner for the next three years.
01:03:31Sorry, baby.
01:03:32Is that wishful thinking?
01:03:33Yeah, yeah.
01:03:34That's not happening.
01:03:35No?
01:03:40All right, cookies are coming out.
01:03:43Up, up.
01:03:44This is it.
01:03:45I'm so excited.
01:03:46I can just smell them.
01:03:49Perfect.
01:03:50Bravo!
01:03:51Bravo!
01:03:52Bravo!
01:03:53Bravo!
01:03:54Bravo!
01:03:55We've been through the highs and lows.
01:03:56We've been through every single emotion that you possibly could have.
01:04:00And now we're finishing the day on such a high.
01:04:02I cannot wait to serve this red velvet cookie.
01:04:03I think that that's definitely enough to win the competition.
01:04:04One prize!
01:04:05One winner!
01:04:06$100,000!
01:04:07And one minute to go!
01:04:08Whoo!
01:04:09Bailey ice cream, go!
01:04:10Mm-hmm.
01:04:11They're going for the win.
01:04:12This is it.
01:04:13Don't drop it.
01:04:14Don't drop it.
01:04:15Don't drop it.
01:04:16Oh!
01:04:17Oh!
01:04:18Oh!
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!
01:04:29Oh!
01:04:30Oh!
01:04:31Oh!
01:04:32Oh!
01:04:33Oh!
01:04:34Oh!
01:04:35Oh!
01:04:36Four!
01:04:37Two!
01:04:38Five!
01:04:39Eight!
01:04:40Seven!
01:04:41Six!
01:04:42Five!
01:04:43Four!
01:04:44Three!
01:04:45Two!
01:04:46One!
01:04:47Yeah!
01:04:48We'll go right from the banks!
01:04:50Woo!
01:04:51Three!
01:04:52One!
01:04:55One!
01:04:56One!
01:04:57One!
01:04:58One!
01:04:59Two!
01:05:00One!
01:05:01Four!
01:05:02Two!
01:05:03I can't believe that we did at Bailey's.
01:05:04we're done so proud of us right now it just means so much to me being in the
01:05:09grand final doing all of that with Bailey look at them my baby I believe in
01:05:16my cookies so so much it will feel amazing if our red velvet cookie brings
01:05:23us over the line and we become the my kitchen rules champions tonight order
01:05:28journey but it took a lot that's it to get to the end man really proud of this guy
01:05:48man proud of us well done bar out of us yeah we nailed it and we're about to find
01:05:55out who is going to be taking out price at the moment there's very little that
01:06:06separates those two teams now two desserts will determine the next MKR champion
01:06:13let's begin with Maria and Bailey's red velvet and cream cheese cookie with
01:06:19buttermilk and Greek yogurt so by there's so much pressure and delivering this
01:06:25cookie tonight this is not only the dessert it's my reputation this is my cookie this
01:06:32is my baby I think we've done everything we needed to do I'm so proud of us so so
01:06:39proud sorry let's do it it's just hard on the outside and warm and soft in the middle
01:06:54I think blondies needs to keep the doors running hire some more stuff because that cookie was amazing
01:07:23would you work there I'd work there after trying that if I get a free cookie every
01:07:27day I'll work there didn't guys have done themselves hmm what a great like dish to
01:07:32finish on great texture great crunch on the outside really a gooey in the middle
01:07:37that saltiness of the cream cheese is fantastic just tick tick tick the box
01:07:41mate the sorbet is great as well isn't it well the sorbet will be too yogurty on
01:07:45its own cookie would be too sweet and it's all and put them together much made in
01:07:49heaven this is a great dessert it thought themselves proud today yeah really proud now
01:07:56let's taste Justin and Wills Dubai a chocolate eclair we're serving the most beautiful dessert we
01:08:03could possibly ever play this is definitely unexpected from us it's elevated it's technical
01:08:11and we hope it's a winner there's only one way to do this really yes
01:08:17amazing
01:08:34so proud of the boys yeah I'm so proud of them
01:08:38mmm okay I actually love that the boys have absolutely nailed their choux pastry for their
01:08:47eclair I don't know I think that's a really fabulous dessert I honestly can't pick who's
01:08:53got the upper hand right now the choux pastry is cooked to perfection that pistachio and kataifi
01:09:01yeah he's strong full of flavor that again there's a balance between saltiness and sweetener that
01:09:08works very well it's a super moorish dessert there's a lot of work on it to get that fantastic
01:09:13as good as it is we've now got a big problem both teams have been riding the same ways from great to
01:09:22falling down to going back up to finishing with a big bang for me this is the closest mk or final
01:09:27that I've been in such a hard decision I think we need to have a long chat before we make our
01:09:32decisions because I don't take this one lightly
01:09:34tonight was one hell of a ride we've both done really well to get here and the competitive side
01:09:44of us is like we just want to win and it would make being away from our families all the more worth
01:09:51tonight we gave absolutely everything we've got we've done everything that we could possibly do to
01:10:00win this competition and we're only a few minutes away of finding out if our dreams we actually come
01:10:07through justin and will marianne bailey let me be honest with you this is the closest grand final I
01:10:19can remember it's time for the verdict menu and I will each score each dish out of ten the team with the
01:10:34highest total score will be dishes MK or champions marianne bailey you started your menu with olive oil tartlet with
01:10:49Thomas a letter and caviar what I love about this little muscle of food is that little thin crisp tartlet that was the
01:11:00magic of this as you put in your mouth and just easily break and everything else just comes in with
01:11:08it the filling beautiful light maybe a little salty when you add the caviar what amazing stands in a meal
01:11:14your second dish the seafood course was lobster and pro raviolo with lobster butter immersion what an
01:11:25amazing amount of work you put into that course I love the filling of the raviolo the opposite of the
01:11:35canopy a little bit more salt maybe some fresh herbs that would have kind of lift that seafood a little
01:11:42bit more the pasta was cooked really well the sauce I think we could have developed the sauce so much better with
01:11:49those prawn shells it was all about the seasoning on this one next was the meat course chicken balentine
01:11:57with potato mash and she can sugar the stress you went through on a third course hard was it yeah it's
01:12:10really hard but you did it an amazing technique because that chicken was poached beautifully just tender and
01:12:19in the center with the beautiful stuffing gorgeous and I've been asking for sauce energy for ever on
01:12:30this competition and that was absolutely delicious we actually drank it at one stage so if we drank it and
01:12:39he stops talking it's good the technique and the flavor was there excellent thank you that is
01:12:48the best feeling all the tears all the stress it was all worth it your dessert was red velvet and cream cheese cookie with
01:13:00buttermilk and great yogurt sorbet
01:13:03sorbet I don't like cookies oh till today I haven't had a cookie like that before it was melting at some point I
01:13:19thought it was a little bit too sweet then I get a slap of salt from the cream cheese in the middle which
01:13:24was magical and then a spoon of that yogurt sorbet I was that's it I mean this for me was a perfect dessert
01:13:35it just worked so well together
01:13:41i mean judges critiques were really great
01:13:44it was so close to winning 100 000 like so close hearing maria and bailey's critiques
01:13:56has this slipped away from us
01:13:57this is it this is going to determine who is going to be the my kitchen ruled winners our critiques were
01:14:17really great we're super confident hearing maria and bailey's critiques we might be in the run for our
01:14:22money on a scale of one to 10 hour nervous am i 14. justin and will your canapé was smoked ham hock
01:14:31and gruyere croquette with sauce grabiche that cricket was perfect
01:14:40crisp on the outside beautiful golden the inside molten and melting and you've got big chunks of ham hock
01:14:47like just puts a smile on your face it does everything you want to do as a canapé the
01:14:52gruyere fish it was slightly split but the flavor was perfect your second dish the seafood course was
01:15:01south african pickled kingfish with brioche and green papaya chutney
01:15:08explosion of flavor like that reduction and that mixture of ingredient that you put in there was
01:15:13so full and strong and then that fish like i've never had anything like this the brioche i know you
01:15:21guys can do better two out of three elements on that plate were brilliant and wouldn't let you down
01:15:31third course jesse and will the mid course red wine and rosemary braised beef short rib with parsnip puree
01:15:40and beets but what a dish like that beef was in the oven for long enough to just fall off that bone
01:15:50sauce was also good it could have reduced a little bit more but it was delicious you've got the beetroots
01:15:57which match the beef and then you've got the parsnips which match the beetroot which match the beef
01:16:03this is like what i grew up eating it's earthy it's beautiful it adds a smile to your face when you eat it
01:16:08i love that dish well done thank you the final course your dessert dubai chocolate eclair when i saw
01:16:18those eclairs coming out of the oven i was gobsmacked oh perfect all of the amount of work that you put
01:16:25into this dessert was incredible and then your little gold spray you guys just really push yourself to the
01:16:35limits and thought all the little details to finish your focus meal incredible dessert
01:16:43it just looked like something i would get in a degustation in a restaurant it was a great finish to your meal
01:16:54comparing both the critiques we don't know who's in front it is so close i couldn't even
01:17:01decipher who would be ahead and now it all comes down to the scores
01:17:10this one unbelievably close whatever happens the two best teams cooked here today
01:17:18good luck
01:17:23marian bailey
01:17:26for your canopy i'll score you
01:17:33a nine
01:17:37i score you a nine
01:17:39for your second course the seafood course i score you a seven
01:17:49i score you a seven
01:17:53for your third mid course i score you
01:17:59a ten
01:18:00i score you a ten
01:18:14two god tens two tens oh my god that is an incredible feeling
01:18:19and for your delicious dessert i score you a ten
01:18:31i score you a ten
01:18:38marian bailey that gives you a grand total score
01:18:40of 72 out of 18.
01:18:50what a good score i feel incredible justin and will are gonna have to pull up some magic to be able
01:18:56to beat that wow wow yeah that's that's really stressful yeah
01:19:03justin and will for your canopy i score you
01:19:16a nine
01:19:19i score you a nine
01:19:23thank you
01:19:24for your seafood course
01:19:26i score you
01:19:27an eight
01:19:31i score you an eight
01:19:37we're hit we're hit at the moment i'm shaking
01:19:41for your third course the meat dish
01:19:45i score you
01:19:49a ten
01:19:49i give you
01:20:01a nine
01:20:03after me course we're only one point ahead of maria bailey like these desserts need to get perfect tens
01:20:14for your desserts i score you
01:20:19a ten
01:20:27there's one point in it there's only one point we need a ten
01:20:33for your final dish i score you
01:20:36a ten
01:20:46that gives you a grand total score of 73 out of 80. that makes you my kitchen rules 20-25 champion
01:21:04oh
01:21:18believe we've won the freaking title that's insane all that time away from the family is now just
01:21:38so worth it maria and bailey you gave it everything just so proud of each other and we knew we're
01:21:45coming up against tough competition so to be able to do what we did today is truly incredible i'm so
01:21:51proud oh really so proud of you darling justin and will congratulations boys what are you feeling
01:21:59oh i can't stop shaking couldn't be more proud of ourselves yeah i'm lost boys like a family
01:22:05to have our families with us like yeah we're just glad we did them proud we've accomplished what
01:22:13we set out to do we've made our kids proud we've made ourselves proud that's amazing everyone
01:22:19let's hear it for the 2025 market rules
01:22:25i just want to go home hang out with my little boys and then after that the world's our oyster
01:22:47you
01:22:53you
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