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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,
00:03:21Oh, my God.
00:03:25We'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.
00:03:33And 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.
00:03:49We are going to push ourselves to the limits today, and we're going to leave everything
00:03:54on the floor to win it.
00:03:55Oh, my God.
00:04:05Oh, my God.
00:04:06Seeing 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. We'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 kitties 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,
00:04:38any sort of arena where it required me to perform really well.
00:04:45Bonsoir, bonsoir.
00:04:47Look who we have here.
00:04:54Justin 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
00:05:13to compete for the title of MK Charles' champions.
00:05:19Tonight, one team will finally earn a title and $100,000.
00:05:26Justin and Will, right now, there's partners all around the country saying,
00:05:38why can't my husband cook like that?
00:05:42Except my wife.
00:05:45And mine.
00:05:45Yeah.
00:05:48What does it mean, seeing your family up there cheering you on, Will?
00:05:51Why did you ask that question?
00:06:07Yeah, like, it's been a long time we've been away from them.
00:06:09Yeah.
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,
00:06:18because I look up to my dad, you 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.
00:07:00Savage.
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 have done it with anyone else but me.
00:07:23Oh, thanks, sweetie.
00:07:24It will 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,
00:07:34is 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,
00:07:44and we'll be really sad to see when you lose.
00:07:48LAUGHTER
00:07:49I love it.
00:07:51Today, you'll be serving your very best four-course menu.
00:07:56Your best canapes, followed by a seafood course,
00:08:00a meat course,
00:08:01and finally, a dessert that we'll never forget.
00:08:05100 plates in total.
00:08:08Wow.
00:08:09Oh, my God.
00:08:11Holy moly.
00:08:12Holy 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...
00:08:25Starts...
00:08:29now.
00:08:36Let's go!
00:08:37Come on!
00:08:40I'm feeling the nervous tension in the room at the moment.
00:08:43Where's the salt?
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.
00:09:04Woo!
00:09:08Is that 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'm just going to start freshly cooking this ham hock.
00:09:17For our canapé, we are serving smoked ham hock
00:09:19and gruyere croquettes with sauce grubbish.
00:09:22Best thing about our croquettes
00:09:24is 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,
00:09:41things that are on trend.
00:09:42Bit 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,
00:10:08let's finish well,
00:10:09and let's win this damn thing.
00:10:10Come 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,
00:10:26it'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
00:11:01just a little splash of Maria and Bailey.
00:11:04Bailey, I'm just putting the tart in the oven.
00:11:07Talk 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,
00:11:20canapes.
00:11:20What do you expect in a good canapé?
00:11:22Something that you can pick up,
00:11:24that you can have in one go
00:11:25and 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 canopy course,
00:11:33Justin and Will are creating
00:11:34smoked ham hock
00:11:35and Gruya croquettes
00:11:37with sauce grabish.
00:11:39That is right in my alley.
00:11:41Crunchy on your outside, golden.
00:11:43So it's all about
00:11:44setting, rolling,
00:11:46croaming,
00:11:46frying.
00:11:47There's a lot to go on
00:11:48in this simple canapé.
00:11:52Bailey, I'm just doing
00:11:53the taramah dip
00:11:54because I don't know
00:11:55how strong this taramah is.
00:11:56I'm just going to go Bailey
00:11:58with a little bit less.
00:11:59Maria and Bailey
00:12:00will be creating
00:12:01olive oil tartlet
00:12:02with taramah salata.
00:12:05So the taramah salata
00:12:06is kind of a fish broth
00:12:07paste,
00:12:08which is very Greek,
00:12:10very creamy,
00:12:11very salty,
00:12:12very delicious.
00:12:13I'm hoping that they hit it
00:12:14with a lot of lemon,
00:12:15maybe a bit of lemon zest.
00:12:16It's got good seasoning in there
00:12:17because sometimes
00:12:18it can be a little bit bland.
00:12:19Bailey, I think I'm going to
00:12:20add a little bit more taramah.
00:12:22It's actually one
00:12:23of the biggest dips
00:12:25in Greece.
00:12:25In Greece.
00:12:26Everyone has taramah.
00:12:27And, you know,
00:12:28she only put a little bit of it
00:12:29because it is quite
00:12:30a pungent flavour.
00:12:32I'm so excited
00:12:33to bring in
00:12:34some Greek flavours
00:12:35to the competition.
00:12:36Have all these beautiful
00:12:37salted flavours together.
00:12:39Oh,
00:12:40that is so creamy.
00:12:41That's delicious.
00:12:42Yeah.
00:12:42How about I add
00:12:43a bit more salt?
00:12:45Just a touch.
00:12:46Yep, absolutely.
00:12:46The judges always
00:12:48ask for seasoning
00:12:49and we need to make sure
00:12:51that tonight
00:12:51we have the right
00:12:52amount of seasoning.
00:12:58Will,
00:12:58how are we looking?
00:13:00Yeah, good.
00:13:00Just got to cut up this ham,
00:13:01add it into the mixture.
00:13:02Nice, bro.
00:13:02For our canapé,
00:13:03the filling will be
00:13:04the bechamore infused
00:13:06with chopped smoked ham hock
00:13:07with the gruyere cheese.
00:13:09Justin and Will,
00:13:10I think you've definitely
00:13:11got the upper hand
00:13:12with the canapés,
00:13:13adding the meat in there
00:13:14for the win.
00:13:14And we heard the meat master
00:13:16was back in town
00:13:17so we thought,
00:13:17you know what,
00:13:18let's step it up.
00:13:19The meat master is back
00:13:21and I'm really keen
00:13:22to watch this grand final.
00:13:24I wish we were in it
00:13:25but unfortunately we're not.
00:13:26That should be us, sir.
00:13:27What the heck?
00:13:28What the heck?
00:13:29This was almost us
00:13:30down there, guys.
00:13:31I know.
00:13:32But these two teams
00:13:33down here
00:13:34obviously took it out.
00:13:35Very deserving.
00:13:36I feel like Justin and Will
00:13:37have obviously been
00:13:38so strong
00:13:39in this whole competition.
00:13:40We think Justin and Will
00:13:41are definitely the ones
00:13:42to beat tonight.
00:13:43They never fail.
00:13:44I don't think they've even
00:13:45had a bad critique
00:13:46once during this competition.
00:13:48Maria and Bailey,
00:13:49I feel like they've had
00:13:50some really good cooks recently.
00:13:51We're definitely seeing
00:13:52a more composed version
00:13:53of Maria and Bailey
00:13:54in 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
00:13:58want to take it home.
00:13:59Maria and Bailey,
00:14:00they've been getting
00:14:01heaps better.
00:14:02If they are at their peak today
00:14:04maybe they will beat
00:14:05Justin and Will.
00:14:05Should they be in the grand finals?
00:14:07I don't know.
00:14:08I think there should be
00:14:09maybe a few other teams
00:14:10that are probably
00:14:10a bit more well deserving
00:14:12that have been at the top
00:14:13throughout this competition.
00:14:14We found out
00:14:15through the competition
00:14:16that Maria and Bailey
00:14:17have done strategic scoring
00:14:18when you guys were at the bottom.
00:14:20Dirty duck!
00:14:21Yeah, it could be
00:14:22you guys down there.
00:14:23Oh, I knew it.
00:14:24I hope this competition
00:14:26gets robbed from you too
00:14:27because Karma
00:14:28is not a very nice lady.
00:14:3220 minutes left
00:14:33we want great looking
00:14:34Canterbury.
00:14:35Come on.
00:14:37All right, let'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.
00:14:43We're moving.
00:14:44I've just got the gribbish now, man.
00:14:45Yeah.
00:14:45The sauce gribbish
00:14:46it's a real tangy
00:14:48and salty mayonnaise
00:14:50mustardy sauce
00:14:51with only two components
00:14:52with our canapé
00:14:53the sauce is a vital part.
00:14:55It's pretty much
00:14:5650% of what we're plating.
00:14:59Got about 100 mils here.
00:15:01Not even.
00:15:02The pressure is definitely
00:15:04on right now.
00:15:04I have to be careful
00:15:05whisking it
00:15:06or it could split.
00:15:08Once you're done with that
00:15:09I'm going to need you
00:15:09to start making the balls.
00:15:11Come on, let's get
00:15:12these croquettes on.
00:15:13You want to ball up?
00:15:14Yeah, I'll ball up.
00:15:15Woo!
00:15:16Good minutes, let's go!
00:15:18This is the first course
00:15:19of the Grand Final.
00:15:21Make it beautiful
00:15:22and tasty.
00:15:24Oh, yes!
00:15:25Woo!
00:15:25Let's go, boys.
00:15:27Come on, Maria.
00:15:28Look at them.
00:15:29So cute.
00:15:29Very happy with the
00:15:30consistency of the dip.
00:15:32It's nice and smooth.
00:15:33It's thick enough to pipe.
00:15:35If we can keep up
00:15:37this pace
00:15:37and this consistency
00:15:38that we've done
00:15:39in the Canapé course,
00:15:40we're on a really good track
00:15:41to head home
00:15:43and win the Grand Final.
00:15:45Five minutes left!
00:15:46Come on!
00:15:48Good job, Willie.
00:15:49Are you going to pull it on and off?
00:15:51It's fully split.
00:15:53The sauce for a fish
00:15:54is just split.
00:15:54Oh, my God.
00:15:58I think Justin and Will's
00:15:59may have just split.
00:16:00It's split.
00:16:00It's split.
00:16:01Yeah, 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
00:16:06to the last minutes.
00:16:08There's no time
00:16:09to 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
00:16:16on my feet right now.
00:16:18This has never happened
00:16:19to Justin and Will.
00:16:20Really?
00:16:20I think that the pressure
00:16:21might be getting to mum
00:16:21a little bit.
00:16:22Go, go, go, go, go, go, go, go.
00:16:23We were able to get
00:16:24some creme fraiche,
00:16:25whip that into it,
00:16:26and it sort of gave it
00:16:27a little bit of body,
00:16:28but it's still not
00:16:28the desired texture
00:16:29we're looking for.
00:16:31Hopefully the flavours
00:16:32are 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.
00:16:43Yeah.
00:16:45The taramosalata
00:16:46is amazing.
00:16:48That tart is so good.
00:16:49It's just luscious.
00:16:51Set.
00:16:52Five, nine, eight, seven,
00:16:55six, five, four, three, two, one.
00:17:00Stop cooking.
00:17:02Wow.
00:17:10Well done.
00:17:12Yeah.
00:17:14Well done.
00:17:15Well done.
00:17:18Wow.
00:17:18Look at how beautiful
00:17:19it's turned out.
00:17:20I feel like we can be the winners.
00:17:22Like, I'm telling you,
00:17:23I can feel it.
00:17:24Teams, what a great start.
00:17:26Well done.
00:17:26Bring us your catapos
00:17:27and serve your guests.
00:17:31Here comes, Dad.
00:17:32Look.
00:17:33Hey, the fan.
00:17:34Hey, the fan.
00:17:35Hey, guys.
00:17:35Hey, guys.
00:17:36Hey, guys.
00:17:37Hey, guys.
00:17:37Hi.
00:17:37Hi.
00:17:38Hi.
00:17:39Hi.
00:17:39Hi.
00:17:40Hi.
00:17:40Can I get you?
00:17:41I am so incredibly proud.
00:17:44Well done.
00:17:44You did exceptionally.
00:17:45Well done.
00:17:46I'm super proud of you.
00:17:49So here we are
00:17:50at the tasting table
00:17:51and this is the first time
00:17:52that we had canapies
00:17:53at the grand final.
00:17:54This is a test
00:17:55to see how much flavour
00:17:57the teams can pack
00:17:58into such a small parcel.
00:17:59Let's start with
00:18:00Mary Ann Bellis.
00:18:00Olive oil tartelette
00:18:02with tar musselata
00:18:04and caviar.
00:18:06It's a dainty little number,
00:18:07isn't it?
00:18:08Look at this.
00:18:10Cheers.
00:18:11Cheers.
00:18:18Would you like to try
00:18:20our tart?
00:18:21This looks fantastic.
00:18:22There is so much pressure
00:18:23to serve our first dish
00:18:25in a canapé
00:18:26at the grand final.
00:18:27However, I feel so confident.
00:18:29It looks luxurious.
00:18:30It's elegant.
00:18:31Flavours are amazing.
00:18:33I think we're off
00:18:34to a really great start.
00:18:35Oh, so crunchy.
00:18:37It is really cool.
00:18:38It's good.
00:18:38That is actually good.
00:18:39You like it?
00:18:40I say to Bailey
00:18:41that if Mark likes it,
00:18:43then we're in a good spot.
00:18:44We're in our food.
00:18:45This is so luxurious
00:18:46and this is one
00:18:47of our favourite dishes.
00:18:48Oh, really?
00:18:49Hey, sorry guys.
00:18:51We think Justin and Wills
00:18:52is better.
00:18:53Oh, that's a shame.
00:18:54I'm so sorry
00:18:55that we didn't fix your pallets.
00:18:59Packs a punch.
00:19:00Mmm.
00:19:01That's got the party start.
00:19:03It's offering
00:19:04what a canapé
00:19:05is supposed to offer.
00:19:06Just open your taste buds
00:19:08and starts to make you hungry
00:19:11for the rest of the courses,
00:19:13you know?
00:19:13You've got the crispness
00:19:14in the shell
00:19:15and then the taste of mulatto.
00:19:16You've got that salty,
00:19:18creamy texture.
00:19:19Sharp with acidity.
00:19:21And I'd say
00:19:22it's a little bit too salty
00:19:24for my liking.
00:19:24It's a salty hit
00:19:25at the end.
00:19:26Yeah.
00:19:27Next, let's try
00:19:29Justin and Wills
00:19:30ham hock croquette
00:19:31with sauce grubbish.
00:19:35All right.
00:19:40Mm.
00:19:42Mm.
00:19:43Even the fussy kids
00:19:51are eating it.
00:19:52Oh, yeah.
00:19:53That is really good.
00:19:55Despite the sauce splitting,
00:19:57the flavour is there.
00:19:58I think the judges
00:19:59still love our counterpact.
00:20:00I can see the grubbish
00:20:02is split a little.
00:20:04You're a little bit split,
00:20:05but I mean,
00:20:05it packs a punch,
00:20:06that sauce, huh?
00:20:08You know,
00:20:09the smokiness
00:20:10of that ham hock
00:20:11really works a treat.
00:20:13It really works.
00:20:14Right now,
00:20:15I can't choose
00:20:17one over the other.
00:20:19Level.
00:20:19I think they're both amazing.
00:20:20Level.
00:20:22Coming up...
00:20:23This is the NKR Grand Finals.
00:20:26We won Perfection.
00:20:27Yay!
00:20:29The teams go
00:20:30all out
00:20:31to impress the judges.
00:20:33Are we good?
00:20:35Let's go.
00:20:36Yay!
00:20:37But mistakes...
00:20:39That might cost us
00:20:41the Grand Final.
00:20:41...threaten to derail
00:20:43the final showdown.
00:20:44I'm about to break down.
00:20:47Thank God.
00:20:49That's game over for us.
00:20:57Woo!
00:20:58Woo!
00:20:58Woo!
00:20:58Woo!
00:20:59Woo!
00:20:59Yeah!
00:21:00I can't believe
00:21:05that we made it
00:21:06all the way
00:21:06to the Grand Final.
00:21:08We're feeling pretty confident.
00:21:10We had a great start
00:21:11in the canapé course.
00:21:13And we're gonna dig deep
00:21:14and give it everything we got.
00:21:16We are in high spirits.
00:21:18We're cooking with heart
00:21:19and cooking with passion.
00:21:21Teams,
00:21:22thank you for your canapes.
00:21:24But there's no rest
00:21:25for you tonight.
00:21:26You now have two hours
00:21:27to service your seafood course.
00:21:29And your time
00:21:31starts...
00:21:32and the
00:21:43fish time, Will.
00:21:43Oh, fish time, nice.
00:21:44This kingfish is divine.
00:21:45For the seafood course,
00:21:46we are making South African pickled kingfish
00:21:48with brioche and green papaya chutney.
00:21:51This is quite a traditional
00:21:52South African recipe.
00:21:54Wouldn't be right
00:21:54if we weren't putting in
00:21:55something that's South African.
00:21:57We've made a couple of curries
00:21:58throughout the whole competition.
00:22:00This one's different.
00:22:01It's served cold
00:22:02and it's in a pickle mix.
00:22:04Make sure you salt that fish properly.
00:22:06Okay, we will.
00:22:07Because you know
00:22:08that water draws out that salt.
00:22:10Hey, you're the master.
00:22:11This is my dad's recipe.
00:22:13I grew up with this dish.
00:22:15It's a chance for me
00:22:15to put a family recipe
00:22:17into the grand final
00:22:18with my dad watching from up top.
00:22:21Are you tracking well, Bailey?
00:22:24I'm just getting ready
00:22:24to put the lobster heads in
00:22:26and we're going to caramelise them up
00:22:28and make a little butter
00:22:28and oil out of it.
00:22:30For our seafood course,
00:22:31we're making a lobster
00:22:33and prawn ravioli
00:22:34with a lobster butter emulsion.
00:22:37All right, Maria,
00:22:38I think these are pretty camera-lised.
00:22:40Remove the heads
00:22:41and then just take the butter.
00:22:43For this,
00:22:43we're looking for
00:22:44al dente ravioli
00:22:46and we really want to get
00:22:47as much flavour
00:22:48from the lobster
00:22:49as we possibly can.
00:22:51So it just takes you
00:22:53to the Mediterranean.
00:22:55All right,
00:22:56I'm just going to do
00:22:57two batches of pasta dough.
00:23:00Will, just a reminder,
00:23:01I got a 10 for my last ravioli.
00:23:04Juergen, this one will be a 10.
00:23:05That will be an 11
00:23:07today.
00:23:08We've got so many things to do.
00:23:10We need to be very organised.
00:23:13We still need to work
00:23:14on our meat course
00:23:15so later we have everything set up.
00:23:19We cannot lose
00:23:20a second of this clock.
00:23:24Just working on the dinner rolls now.
00:23:26These won't take too long.
00:23:28I'm really excited
00:23:29to serve our pickled fish
00:23:30with a sweet brioche bun
00:23:32with some butter.
00:23:34Dough's good?
00:23:35Yeah.
00:23:36Woo-hoo!
00:23:37The dough feels really
00:23:38brioche-y.
00:23:39This is the perfect, like,
00:23:40consistency I'm looking for.
00:23:42I'm going to let it rest.
00:23:43It should double in size.
00:23:45If the dough doesn't rise,
00:23:46it's not airy,
00:23:47it's not fluffy,
00:23:48it's pretty much
00:23:49not a brioche bun.
00:23:5060 minutes gone,
00:23:54you're halfway there.
00:23:55Woo!
00:23:56Woo!
00:23:57Yeah!
00:23:58Come on!
00:24:00OK, Maria.
00:24:01Yes.
00:24:02Butter, motion, done.
00:24:04Bailey, I'm going to start
00:24:05some pasta for you.
00:24:06I'm going to roll it
00:24:07and then you're going to start
00:24:08rolling some raviolis.
00:24:09I'm rolling the pasta dough
00:24:11and I need to make sure
00:24:13that it's the perfect thickness.
00:24:15We need to take our time.
00:24:16This is the grand finale.
00:24:19We want to have amazing pasta
00:24:20for our seafood course.
00:24:23Here we go.
00:24:24The seafood course.
00:24:26First course, nerves
00:24:27should be out of the system.
00:24:28Everyone should be in the rhythm.
00:24:29I think the difference
00:24:30between this challenge
00:24:32and the others
00:24:32is when you've got your friends
00:24:34and family watching you,
00:24:35you probably got all that white
00:24:37on your shoulders, you know.
00:24:38The pickles are looking pickley.
00:24:40Just, that smells like home.
00:24:42Yeah, it does, eh?
00:24:43With the seafood course,
00:24:45I have got to get
00:24:46the pickle mixture boiling,
00:24:48fry the fish.
00:24:50Mate, we have to do this justice.
00:24:52In one pan
00:24:53and then in the fridge
00:24:54as fast as I can.
00:24:56Pickles going in.
00:24:58Will?
00:24:58Yep.
00:24:58Yeah, looking good.
00:25:00Beautiful.
00:25:00Yeah?
00:25:01Yep.
00:25:02Doing a good job there, Just.
00:25:03I looked up to my dad
00:25:04as a role model
00:25:05and that's the sort of person
00:25:06I want to be.
00:25:07We want to be
00:25:08the best role models
00:25:09for our families
00:25:10and our kids.
00:25:11This is a cold dish
00:25:12so it's got to get in the fridge
00:25:13as soon as we can.
00:25:17Yeah, boys.
00:25:19Woo!
00:25:19Yeah.
00:25:20The pickled fish
00:25:21is pickling away.
00:25:22I'm getting started
00:25:23on the meat course
00:25:24which has to be done
00:25:25in this seafood time
00:25:26so it gives it
00:25:27enough time to cook
00:25:28and rest
00:25:29and serve.
00:25:30Look at Justine.
00:25:31They're actually doing
00:25:32the seafood course,
00:25:33the meat course.
00:25:34I think they walked in
00:25:35with an amazing plan
00:25:37in the kitchen today
00:25:38and they're just following it.
00:25:40I'm searing off
00:25:41these short ribs.
00:25:42For the meat course
00:25:43we are serving
00:25:44red wine and rosemary
00:25:46braised beef short ribs
00:25:47with parsnip puree
00:25:48and beets.
00:25:50That's some beautiful
00:25:51beef short ribs
00:25:52over there.
00:25:53Oh, I'd like to get
00:25:53my mitts on there.
00:25:54I've been waiting
00:25:55to see someone
00:25:57serve some decent quality meat
00:25:58other than myself.
00:25:59I'm hoping today's the day.
00:26:02Meats.
00:26:03Not a very, um,
00:26:05Justine-to-friendly course.
00:26:06Alright.
00:26:07These are browning up nicely.
00:26:09Our meat course
00:26:09is really hearty
00:26:11so I'm excited
00:26:12to put a lot
00:26:13on the plate.
00:26:14Big, chunky bit of meat
00:26:15that everyone loves.
00:26:16Except for one person.
00:26:19Alright.
00:26:20Meat's going in, Will.
00:26:21Yeah!
00:26:22Good job, Jess.
00:26:24Go, Will.
00:26:25Woo!
00:26:27Slow wind, small wind.
00:26:28I'll feed this up.
00:26:29Yeah.
00:26:3130 minutes!
00:26:32Let's go!
00:26:32Come on!
00:26:33Come on, baby!
00:26:34Come on, baby!
00:26:35Come on!
00:26:35Come on!
00:26:36Woo!
00:26:36How you going?
00:26:38Uh, yeah, okay.
00:26:39Our plan during
00:26:41this seafood course
00:26:41was for me
00:26:42to work on our meat course.
00:26:45But it's absolutely
00:26:46out the window.
00:26:47There's no way
00:26:48that we're going
00:26:49to have enough time.
00:26:50You're going to have
00:26:50to push, guys!
00:26:51It's taking me
00:26:52a really long time
00:26:53to get each individual one.
00:26:54Every time we put
00:26:56our head up
00:26:56and look at that clock,
00:26:57it feels like
00:26:58a lifetime has passed.
00:27:01I've just timed
00:27:02Bailey doing
00:27:03one of those raviolas
00:27:04and it took him
00:27:04two minutes.
00:27:05If there's 20-plus
00:27:06raviolas that they
00:27:07need to do
00:27:07at two minutes
00:27:08for a raviolo,
00:27:09that's over 40 minutes.
00:27:11They don't have the time.
00:27:12Hey, Bailey,
00:27:13you've got to get
00:27:13a bit of a move on
00:27:14if you want to get
00:27:15them all done.
00:27:16Yep, thanks, Marco.
00:27:16Do you want to come down
00:27:17and give me a hand?
00:27:18Keep pushing,
00:27:20Maria and Bailey.
00:27:21You've got this.
00:27:22Hey, Justin and Will.
00:27:23You.
00:27:24How are your
00:27:24brioche fans?
00:27:25How's the brioche?
00:27:26Are they right?
00:27:27Are they risen?
00:27:28I'm checking the
00:27:29brioche dough balls
00:27:30and super concerned
00:27:32that it's not risen.
00:27:35There's no time
00:27:36to rectify or remake it.
00:27:39I've got to get
00:27:40them in the oven.
00:27:41Do you think
00:27:41they rose enough?
00:27:42I feel like they
00:27:43didn't rise much
00:27:44at all.
00:27:45At some point,
00:27:46you've just got
00:27:46to commit, though.
00:27:47The bun's going
00:27:48to the oven.
00:27:49I'm not really
00:27:49feeling confident
00:27:50about it.
00:27:50The disaster
00:27:51with the brioche bun
00:27:52could be our undoing.
00:27:56Tim's got 10 minutes.
00:27:58Come on.
00:28:00OK, Bailey,
00:28:01I'm going to start
00:28:02boiling some.
00:28:03With 10 minutes
00:28:04on the clock,
00:28:05we had never intended
00:28:07to be still rolling
00:28:08raviolos and boiling
00:28:10them at the same time.
00:28:11Come on, guys.
00:28:13You let them
00:28:13into the pot.
00:28:13Let's cook some
00:28:14more, Bailey.
00:28:14Let's go.
00:28:15Get that middle pot
00:28:16boiling.
00:28:16Even if they're
00:28:17cooked in time,
00:28:18we haven't tried
00:28:19everything together
00:28:20to see how the
00:28:21flavours combine.
00:28:23We are screwed.
00:28:25Five minutes to go.
00:28:26That's it.
00:28:27Come on.
00:28:28Five minutes.
00:28:30Good, guys.
00:28:32Beautiful.
00:28:32Yum.
00:28:33Mate, I am very
00:28:34happy about it.
00:28:35The pickled fish
00:28:36is looking great.
00:28:37Let's go.
00:28:38OK, I'm bringing
00:28:39these over to you.
00:28:41OK, girl?
00:28:41Yeah, finish their
00:28:42last one, babes.
00:28:43Bailey, you're running
00:28:44out of time.
00:28:44You need to move.
00:28:45Get those other
00:28:46raviolos in that
00:28:47other pot now.
00:28:48This is the stress
00:28:49of the grandfather
00:28:50on our friend.
00:28:51Maria is breaking
00:28:52inside, man.
00:28:54Jesus Christ.
00:28:56I'm just going to get
00:28:56with the buns.
00:29:00I don't think the
00:29:01brioche has risen.
00:29:02Oh, yeah.
00:29:03It's a little bit
00:29:04flat.
00:29:05The buns come out
00:29:07with, like, two
00:29:08minutes to go.
00:29:09And it's not
00:29:10risen, it's not
00:29:11the bun I wanted
00:29:12to serve.
00:29:17Yes, Bailey,
00:29:18come on, step it
00:29:19up.
00:29:24Fix the sauce,
00:29:25please.
00:29:26Go, Bailey.
00:29:28We had some plans
00:29:29of garnishing the
00:29:31plate with some
00:29:31beautiful fresh herbs.
00:29:33Get a spoon,
00:29:34get a spoon.
00:29:35But right now,
00:29:36I feel like we're
00:29:38lucky enough to be
00:29:39plating.
00:29:40This is the NKR
00:29:41Grand Final.
00:29:42Seven, nine,
00:29:44eight, seven,
00:29:46six, five,
00:29:48four, three,
00:29:49two, one.
00:29:50That's it.
00:30:01Oh.
00:30:01Oh, my God,
00:30:08time's up.
00:30:09And we didn't have
00:30:12enough time to
00:30:12taste it.
00:30:14So, Bailey, I know
00:30:15we haven't tried
00:30:15everything together,
00:30:16but look, we did it.
00:30:19Justin, Will,
00:30:20you're happy?
00:30:20Just the roll
00:30:21didn't puff enough.
00:30:23I think the judges
00:30:24will love the fish.
00:30:25But the brioche
00:30:26is definitely
00:30:26going to be picked up
00:30:27and that might
00:30:28cost us the
00:30:29grand final.
00:30:39What a great NKR final
00:30:41we have.
00:30:42I think we both
00:30:42could see the pressure
00:30:43in each team
00:30:44in that course.
00:30:45The stress
00:30:46in there
00:30:47was incredible.
00:30:48Let's try
00:30:49the seafood course.
00:30:50Should we start
00:30:51with Justin and
00:30:52Will's
00:30:53South African
00:30:54pickled kingfish
00:30:55with brioche
00:30:56and green
00:30:57papaya chutney?
00:30:58This is something
00:31:01I learned of my dad.
00:31:02I really wanted
00:31:03to do my family
00:31:04recipe justice.
00:31:06We've definitely
00:31:06delivered on flavour,
00:31:07just missed perfection
00:31:08with that bread element.
00:31:11A couple of
00:31:12technical errors
00:31:12there that might
00:31:13really affect
00:31:14our scoring.
00:31:14Russ, what do you
00:31:32think?
00:31:32Mmm, beautiful.
00:31:34It's so good.
00:31:37Mmm.
00:31:38The flavouring is
00:31:39delicious.
00:31:40That flavour is
00:31:40amazing.
00:31:41Oh, wow.
00:31:41I don't know
00:31:42what happened here.
00:31:44I'm really loving
00:31:45that pickling
00:31:46of the fish
00:31:48with this
00:31:48bit of sweetness,
00:31:49bit of acidity,
00:31:51crunch,
00:31:52and I'm really
00:31:53enjoying this.
00:31:53The bread didn't
00:31:54really work.
00:31:55I would have
00:31:55left it off.
00:31:56But it is another
00:31:57dish packed
00:31:57full of flavour.
00:31:59Let's now try
00:32:00Maria Bailey's
00:32:02raviola.
00:32:03We had
00:32:04a stupid amount
00:32:06of stress
00:32:06in the kitchen,
00:32:07and right now
00:32:08we know that
00:32:09we're happy with it,
00:32:10but we haven't
00:32:10actually had the
00:32:11opportunity to try it
00:32:12yet.
00:32:13I just hope
00:32:13that the flavour
00:32:14is right.
00:32:17They've really
00:32:18pared it back.
00:32:19Yeah.
00:32:20They used to be
00:32:20very complicated,
00:32:21and now there's
00:32:22like two elements
00:32:23on the plate,
00:32:24the sauce
00:32:24and the raviolo.
00:32:26A lot of work's
00:32:26gone into it,
00:32:27though.
00:32:30Oh.
00:32:31Oh.
00:32:31Oh.
00:32:31Oh.
00:32:32Oh.
00:32:32Oh.
00:32:32Oh.
00:32:32Oh.
00:32:33Oh.
00:32:33Oh.
00:32:34Oh.
00:32:34Oh.
00:32:34Oh.
00:32:35Oh.
00:32:35Oh.
00:32:36Oh.
00:32:36Oh.
00:32:37Oh.
00:32:37Oh.
00:32:38Oh.
00:32:38Oh.
00:32:39Oh.
00:32:39Oh.
00:32:40Oh.
00:32:40Oh.
00:32:41Oh.
00:32:41Oh.
00:32:42Oh.
00:32:42Oh.
00:32:43Oh.
00:32:43Oh.
00:32:44Oh.
00:32:45Oh.
00:32:46Oh.
00:32:47Oh.
00:32:48Oh.
00:32:48Oh.
00:32:49Oh.
00:32:50Oh.
00:32:51Oh, oh.
00:32:52Yeah, yeah, yeah.
00:32:53Yeah, yeah, yeah.
00:32:54It's just the flavour
00:32:55that let them down.
00:32:56So, yeah.
00:32:57Not enough salt.
00:32:58I really think this needs
00:32:59a bit more flavour.
00:33:00Oh, see, I think this is quite...
00:33:01the sauce is very flavourful for me.
00:33:03I think Justin and Willa are ahead
00:33:04at this point.
00:33:05the lobster and 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 finishing the
00:33:20dish yeah they didn't have the time to finish it properly here maybe a little bit of tarragon
00:33:23or something just to elevate that's right some kind of herbs inside the mixture it's a good
00:33:28dish but there's a few little elements that they could have done to make it a great dish
00:33:32in this seafood course you can see the stress on both backs yeah let's get them back in to continue
00:33:38to fight it's like that halfway point in the marathon we're so close yet so far we've still
00:33:56got a job to do and we're pulling all our motivation from our family going into this meat course we have
00:34:06nothing ready and that is stressing me because I don't want to see us running like we did during
00:34:14the seafood course your third course must be ready in 90 minutes your time starts okay so for our mains
00:34:37yes we have our chickens that we still need to wrap yes so we are behind with that for tonight's meat
00:34:44course we are making a chicken valentine with potato mash and chicken jus gras just put it under chill
00:34:56chill chill we have time chill I have to quickly go and set up some stations for our chicken valentines we
00:35:02should have had these wrapped in the last course but it was a bit hectic and here we are we're a bit
00:35:07stressed Maria I'm just putting the prosciutto now on so valentine it's basically wrapped rolled with a
00:35:16stuffing what I'm very concerned about is time they need to get these chickens stuffed poached cooked and
00:35:22roasted and and still a lot of work to do for our chicken we wanted to have so many flavors in there so
00:35:30we're gonna wrap it with prosciutto and chicken mousseline infused with mushrooms let me just do
00:35:35another chicken we want to when you buy it to be nice and soft packed full of flavors and make it
00:35:42look elegant and sophisticated Bailey 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
00:35:59yes Bailey smash it
00:36:03yes Bailey smash it
00:36:05yes Bailey
00:36:07there's a construction site over there all right I'm gonna get started on the roast beets yep for the meat course we are making red wine and rosemary braised beef short ribs with parsnip puree and beets
00:36:21crispy beets crispy beets fresh beets roast beets all the beets the pressure to get those beef short ribs in the oven during the seafood course was so worth it because right now we're tracking well we're doing lots of beets here will
00:36:37great this dish is something that 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
00:36:56family 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 guys are doing well if we win the hundred thousand dollars
00:37:10for 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 chickens tightly to ensure that they're not gonna open during a poaching
00:37:28Maria and Bailey are a little bit frantic at the moment they'll be wanting to get their 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
00:37:37don't want to redo that Michael why don't you come down and give them some tips you are the meat master
00:37:43come on down the main master is coming down
00:37:47the meat master has arrived
00:37:57I'm cringing so hard right now
00:38:03he's unleashed oh my god
00:38:05it is the perfect time for the meat master to be here they better be serving up some top quality meat
00:38:11no are you kidding me Maria and Bailey who let Michael in the kitchen
00:38:16do you guys need a hand with anything yeah Michael start rolling some cling wrap
00:38:21there you go do some cling wrap come on
00:38:23start rolling some cling wrap yeah I want two layers of cling wrap
00:38:25come on guys come on Michael if Michael doesn't leave our kitchen right now I'm gonna have to wrap him up like a chicken valentine and poach him
00:38:35alright I've got one layer of cling wrap down for you wow thank 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
00:38:47it 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
00:38:55alright Justin it will
00:38:57hey Michael
00:38:58what do we have going on over here
00:38:59don't even lift those foils mate
00:39:01oh
00:39:03just smell it
00:39:04look with an hour on the clock
00:39:06I'm getting a little bit worried because you need to get that sauce reducing
00:39:09you don't want to have a real whiny sauce with those short ribs you know you want to silky smooth
00:39:15what are you thinking
00:39:17we'll be right
00:39:18sorry Michael we love you but get out
00:39:2530 minutes left we want perfection
00:39:28very shortly Maria we're gonna get our chickens on
00:39:32okay I'm going in
00:39:34yes nice
00:39:35Maria and Bailey are pushing it for time here
00:39:38chicken valentine takes 20 minutes to cook
00:39:42we only use 20 minutes for the main and 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 that Maria and Bailey aren't gonna 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
00:40:13I'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
00:40:23I'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
00:40:32the flavor of our sorbet really needs to be tangy and not overly sweet to really marry together the sweetness of the red velvet cookie
00:40:44alright I'm just gonna add that now into the churners
00:40:51I want to check these ribs together
00:40:56let's do it
00:40:58are we good? are we good?
00:41:00oh that's about to fall off the bone
00:41:02ohhhh
00:41:04ohhhh
00:41:05ohhhh
00:41:06oh it's dripping
00:41:07yeah no they look
00:41:08they look good
00:41:09mmmm
00:41:11oh girl
00:41:12oh
00:41:13yeah those big four ribs were banging
00:41:15we literally
00:41:16grabbed it with our fingers and it just fell apart
00:41:19yeah
00:41:20oh you happy about that?
00:41:21okay
00:41:22that is small
00:41:27Bailey I really need these chickens done
00:41:30is it cooked?
00:41:31oh my god Bailey
00:41:33I can tell that it's not ready yet
00:41:36we 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
00:41:45that's game over for us
00:41:52hello 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
00:42:12come here
00:42:13I'll 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
00:42:36how 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 have put so much pressure on myself during this cook
00:42:57oh
00:42:58come here
00:42:59come here
00:43:00come here
00:43:01come here
00:43:02come here
00:43:03oh
00:43:04I've set you off now haven't I?
00:43:05thank God
00:43:06you all right
00:43:07when you're cooking for the grand final
00:43:09there is no excuse for failure in the kitchen
00:43:12I don't know if we're gonna plate any sort of meat
00:43:16and 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 and you don't want something so small to be the key to you going home and not winning the grand final
00:43:33you can do it Maria
00:43:34come on Maria
00:43:35you 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
00:43:53just put it behind you let's go
00:43:55this is about winning this is about getting the prize money
00:44:00I'll never give up on that
00:44:02okay Maria we 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 she 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
00:44:22so he's still got a lot of work to do there
00:44:24Bailey's working on the mash
00:44:26the potatoes are great Maria
00:44:28so 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 um stock
00:44:41bit lower
00:44:42yeah
00:44:43this will reduce for about 10 minutes I reckon
00:44:45less than 10 minutes to get this meat course out
00:44:50do everything you can
00:44:52okay
00:44:53okay okay okay
00:44:54yes Maria
00:44:57yes
00:44:58yes
00:44:59yes
00:45:00yes
00:45:01yes
00:45:02you're doing so well
00:45:03chicken is now frying
00:45:05don't we got that drama out of the way
00:45:07there'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 it's really nice but lots of salt
00:45:21the chicken jus gras is cooking
00:45:25and that has all the flavour
00:45:27all the fat of chicken wings chicken bones
00:45:30all 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
00:45:44we we are maybe not going to play
00:45:51team's got five minutes left give in everything let's go
00:45:57we're in for it come on
00:45:59how are the beats just?
00:46:02beats are good beats are good
00:46:04beautiful
00:46:05ah that's a tester
00:46:08there is so much pressure on us
00:46:11it's very important for us to do well
00:46:14make 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's ready to go
00:46:21people wouldn't think from first glance that we could take this competition out
00:46:25two young dads like that's
00:46:27or somewhat young dads
00:46:29wait wait go daddy
00:46:36right 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 go go go go
00:46:50we still haven't sliced one chicken
00:46:53oh they got a sharp knife
00:46:55Maria and Bailey need to cut that chicken they're running out of time
00:46:58yeah it's freaking me out honestly
00:47:00careful
00:47:01careful
00:47:02good get Bailey
00:47:03I can't even watch
00:47:04come on Bailey
00:47:06it's now the moment of truth
00:47:08we have some of our chicken valentines out and I have to start cutting this through
00:47:13we cannot serve undercooked chicken whatsoever
00:47:17that's game over for us
00:47:19is it cooked?
00:47:21how's it looking Bailey?
00:47:22yeah it looks so good
00:47:24yeah it's good
00:47:25oh
00:47:27oh
00:47:28oh
00:47:29yeah I'll take this chicken
00:47:30it's alright keep going
00:47:31keep going
00:47:32keep going go go go
00:47:33i don't think i ever played it so fast in my life
00:47:36good job Maria
00:47:38i'm just trying to make it as pretty as possible
00:47:41we really want to show amazing different textures and techniques in there
00:47:46and techniques in there it's fine dining tonight the meat course it's just nice
00:48:07and rich and hearty it's just everything that we love on a plate
00:48:13okay that's going in let's go boys it looks so good it's you probably need a little bit more
00:48:19reduction oh this is so stressful we've run out of time the braising liquid it hasn't reduced as
00:48:26much as we'd like just pour about put a shade on however still really happy with the flavor of the
00:48:32zoo oh my god
00:48:49i just broke down i was like man this is this is this is the championship hours
00:49:13you sweat your blood like you're putting everything into it and then you get to the end and it's just
00:49:18like oh we did so well man we did so well hey this competition is one hell of a roller coaster
00:49:28our friendship and our relationship has just like it's just grown so much
00:49:34maria you did it i'm so proud of what we're able to do today we've had the highs we've had the lows
00:49:41and when you get the lows you really have to dig deep i can't believe that we actually plated i
00:49:49know the presentation it's not exactly what we thought but we've got everything on the plane there
00:49:54was so much work involved for this dish we could potentially be the my kitchen rules champions of
00:50:012025 wasn't that exciting guys take a break while we taste your dishes
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
00:50:17up next we have no spare eclairs
00:50:21nothing can go wrong with this assembly then man
00:50:23the teams put their hearts and souls into their final course
00:50:28you've perfected this recipe will and justin haven't perfected their dessert
00:50:33and later who will be crowned the mkr champions
00:50:39this is the closest grand final i can remember
00:50:43unbelievably close
00:50:45that was one of the most exciting cooks i've seen in a grand final in a long time
00:51:05well this is getting very tight this is a third course and there's not much between each team
00:51:10yep all right let's try justin and will's red wine and rosemary braised beef short ribs
00:51:16with parsnip puree and beets we have definitely done enough for the meat course
00:51:23beef short rib you can't go wrong with that we are feeling pretty stoked
00:51:30that is a lot of meat on the table and i'll just have the vegetables
00:51:59the meat master what is your thoughts this beef is delicious it'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
00:52:16the beef has definitely been in the oven for long enough like it's filling up the bun
00:52:21the parsnip puree it's creamy it's smooth the beetroot and the parsnip sort of give it that earthiness
00:52:27the sauce needs more reducing yeah but flavor wise it's delicious yeah the flavor is definitely there
00:52:34yeah next maria and bailey chicken balantin with potato mash and chicken juga
00:52:42that was the most stressful cook we've ever had in the kitchen and the presentation was a little
00:52:51average for us but i did tested everything separately so i know that the flavors are there
00:52:58that was it it's a sugar my friend
00:53:09oh my gosh that was divine yeah thanks mate
00:53:35i absolutely love this dish they nailed this seasoning was perfect on everything really
00:53:43really good job after two courses i had justin and will slightly ahead and i think with this
00:53:48one maria and bailey were stronger so i think it's neck and neck at the moment same it's gonna be a tight
00:53:52one that chicken is moist it's tender the skin is crispy on the outside it's caramelized and the
00:53:59farce inside is full of flavor everything on the plate tastes delicious the only thing i would say
00:54:04is plating i would have tightened it up but i understand the pressure they were in at the end
00:54:09it was it was it was a struggle to the end huge step up from the fish course i think the fish course
00:54:15dipped for both teams and then they brought it right back up with the meat course it's even
00:54:19even steven my friend like the both teams high down high yeah this grand federal is tight
00:54:24like it's harder than usual it's all going to be on the next course all right let's bring the
00:54:29teams back out for the crucial dessert
00:54:31we had a really stressful cook during our may cook but we had to finish
00:54:54on the biggest high with dessert and maria's been called the dessert queen doing this competition
00:55:00so we're going to make sure that you really own that title what's the right of your boobs shh don't
00:55:07worry well just one more course to go to determine the winner of my kitchen rules 2025
00:55:15best of luck to both teams leave nothing in the tank this course your time starts now
00:55:32headspace after me course we don't know who's in front we've seen maria and bailey cook really
00:55:46well tonight so dessert this could be the deciding dish between who takes on the 100k and who walks
00:55:53away enough i'm just starting the shoe for our eclairs yep for our dessert course we're making the
00:56:01buy chocolate eclair the buy chocolate eclairs they're trending at the moment we are some trend
00:56:06setting fellas just about to pipe the eclairs beautiful shoe pastry is probably one of the my
00:56:13favorites we scored well with this in our ultimate instant restaurant so i'll feel confident this is a
00:56:18grand final winning dessert i believe if there's a read new yeah that's sensational so justin will are
00:56:28giving us dubai chocolate eclair which is really trendy at the moment you know that dubai chocolate
00:56:35it's got a uh the kataifi chocolate pistachio inside and you crack it this is like a middle east uh twist
00:56:44on a french classic dessert yeah i'm not sure how they're going to do the the mixture inside
00:56:51uh they they're frying the kataifi as we speak now so this is the kataifi pastry which pretty much is
00:56:58going to go on the base of our eclairs with the pistachio butter yeah so justin and will are doing
00:57:03the kataifi which is good and marie yeah babe how does the kataifi look from here i think you're doing
00:57:09beautifully very good job thank you the dubai chocolate eclair is quite a complex and technical
00:57:15dessert at this point we cannot afford to have any more technical errors we can smell the 100k
00:57:23we just gotta smash dessert and finish on the high kataifi's done wow so happy with that just
00:57:31plenty of kataifi there bro
00:57:32all right so we need to work super fast now we have so many things to do i'm gonna start the base
00:57:41for our cookie for tonight's dessert we're making a red velvet and cream cheese cookie with buttermilk
00:57:48and greek yogurt sorbet this is my baby blondies you know my cookies it's what i do so it's a big risk
00:57:57for me to bring that today it is very important for me to get redemption after the last cookie that
00:58:03we serve in the ultimate instant restaurant round this is my signature cookie so obviously i know how
00:58:09to make that it is very sweet it has white chocolate throughout crunchy on the outside and really nice
00:58:16and gooey in the middle this mixer is working over time and then serving it with a buttermilk and greek
00:58:24yogurt sorbet that will really catch through the sweetness a bit of acidity it's gonna be
00:58:30just spectacular come on mixer the whole reason maria and i are in this competition is to support
00:58:38maria and her dream of creating a cookie empire that looks amazing girl good job it looks exactly how
00:58:44i make it in my kitchen oh my god we said from day one that if we can make it to the grand final
00:58:51justin and will uh the people that we want to go up against you look like you're stressing a bit
00:58:58so game on justin and will we are never gonna give up until we are the winners so sorry for the
00:59:06sorry boys but it's the end of the road for you
00:59:08this has been so close so far and i think those desserts are gonna be a mack or break
00:59:25justin will are giving us a middle east twist on a french classic we've got a dubai chocolate
00:59:32declare how are we tracking pistachio paste has done well nice this is for the title of the mkr
00:59:41champions and taking home a hundred thousand dollars my friend it's a lot of cash this is the last cook
00:59:50of the competition have we done enough oh we're in the final cook it's just the pinnacle
00:59:57of why we're here we've sacrificed so much time away from our families and that's been incredibly
01:00:05hard hey boys we just want to make them proud so to take out the championship the my kitchen rules title
01:00:13would just be the icing on top of the beautiful dubai chocolate eclair we've got our groove again man
01:00:20Maria yes cookies are looking beautiful babe thank you guys
01:00:29so maria and bailey their dessert is red velvet and cream cheese cookie with buttermilk and greek yogurt
01:00:36sorbet she's made cream cheese she froze it it goes in the middle oh so as you bring the cookie you
01:00:43should be kind of losing losing our cheese she's doing this a million times so i'm expecting a great
01:00:49cookie with a beautiful sorbet bailey have two more cookies to wrap they're gonna nail hey guys look
01:00:57we're bringing in our cookies
01:01:07our dessert is going to be the best maria with your experience and skill you've perfected
01:01:14this recipe and i just think that will and justin haven't perfected their dessert
01:01:2330 minutes give us a winning dessert
01:01:30just the clears are looking great mate they are okay good
01:01:34that's perfect i knew once i saw will shoe pastry i was like we are on i want people to be talking about
01:01:42this for the rest of their lives bailey we are gonna make a quick raspberry coolie tonight it's all
01:01:50about all the fine details i always say to myself you have to push hard girl no one else gonna do it for
01:01:57you this is it we're one step away to becoming the champions and getting the prize money bailey i'm just
01:02:05gonna quickly check the cookies maria yes john
01:02:13yes what did john say go for the win in greek go for the win
01:02:22just we have no spear eclairs yeah nothing can go wrong with this assembly there man
01:02:28beautiful yeah nothing wrong with too much chocolate at the top
01:02:35what do you mean up top top left yes all right no more coaching from up there
01:02:43team's got five minutes left give it everything
01:02:48bailey let's check our sorbet
01:02:51sorbet tastes amazing oh my god the consistency it's perfect it's exactly what i'm looking for
01:03:00it's all the blood and tears that we dropped today
01:03:05nice and tall eh this is the last leg you just got to run it through the finishing line
01:03:11it looks phenomenal and then justin's going to come through with this gold dust bit of gold on there
01:03:21bring all the gold boys love it
01:03:25and just give it the 100k it deserves tell you what i'm not cooking dinner for the next three years
01:03:31sorry baby is that wishful thinking yeah yeah it's not happy no
01:03:34all right cookies are coming out oh oh this is it i'm so excited i can just smell them
01:03:53perfect
01:03:58we've been to the highs and lows we've been through every single emotion that you possibly could have
01:04:03and now we're finishing the day on such a high i cannot wait to serve this red velvet cookie
01:04:10i think that that's definitely enough to win the competition
01:04:14one prize one winner one hundred thousand dollars and one minute to go
01:04:23baby ice cream go freaking um they're going for the win this is it don't drop it don't drop it
01:04:33oh
01:04:56i can't believe
01:05:00the grand final and we're done so proud of us right now it just means so much to me being in
01:05:09the grand final doing all of that with Bailey look at them my baby I believe in my cookies so so much
01:05:18it will feel amazing if our red velvet cookie brings us over the line and we become the my
01:05:25kitchen rules champions tonight what a journey but it took a lot that's it to get to the end man
01:05:46really proud of this guy man proud of us well done bar out of us yeah we nailed it and we're
01:05:54about to find out 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 let's begin with
01:06:15Maria and Bailey's red velvet and cream cheese cookie with buttermilk and Greek yogurt sorbet
01:06:22there's so much pressure on delivering this cookie tonight this is not only the dessert it's my
01:06:29reputation this is my cookie this is my baby I think we've done everything we needed to do I'm so proud
01:06:37of us so so proud sorry let's do it it's just hard on the outside and warm and soft in the middle yeah
01:06:54because I like you wow needs to solve it I think blondies needs to keep the doors running hire some more
01:07:22stuff because that cookie was amazing would you work there I'd work there after trying that if I
01:07:26get a free cookie every day I'll work there in the glass man themselves mmm what a great like dish to
01:07:32finish on great texture great crunch on the outside really a gooey in the middle that saltiness of the
01:07:39cream cheese is fantastic just tick tick tick the box mate a sorbet is great as well isn't it well the
01:07:44sorbet will be too yogurty on its own cookie would be too sweet and so on put them together much made in
01:07:49heaven this is a great dessert it thought themselves proud today yeah really proud now let's taste justin and
01:07:58wills Dubai a chocolate eclair we're serving the most beautiful dessert we could possibly ever play this
01:08:06is definitely unexpected from us it's elevated it's technical and we hope it's a winner there's only one way
01:08:14to do this really yes
01:08:21amazing
01:08:23so proud of the boys yeah I'm so proud of them
01:08:38mmm okay
01:08:41I actually love that the boys have absolutely nailed their shoe pastry for the eclair I don't know I think that's a really fabulous dessert
01:08:49I honestly can't pick who's got the upper hand right now the shoe pastry is cooked to perfection that
01:08:59pistachio and kataifi yeah he's strong full of flavor that again there's a balance between saltiness and
01:09:07sweetener that works very well it's a super moorish dessert there's a lot of work on it to get that
01:09:12fantastic as good as it is we've never got a big problem both teams have been running the same ways
01:09:20from great to falling down to going back up to finishing with a big bang for me this is the closest
01:09:26mk or final that I've been in such a hard decision I think we need to have a long chat before we make a
01:09:32better decision because I don't take this one lightly
01:09:39tonight was one hell of a ride
01:09:42we've both done really well to get here and the competitive side of us is like we just want to win
01:09:46and it would make being away from our families all the more worth it tonight we gave absolutely
01:09:55everything we've got we've done everything that we could possibly do to win this competition and we're
01:10:02only a few minutes away of finding out if our dreams will actually come true Justin and Will
01:10:09the final marianne bailey let me be honest with you this is the closest grand final i can remember
01:10:23it's time for the verdict
01:10:27menu and i will each score each dish out of 10. the team with the highest total score will be dishes
01:10:39mk or champions marianne bailey you started your menu with olive oil tartelette with tar masalata
01:10:50and caviar what i love about this little muscle of food is that little thin crisp tartelette that was
01:11:00the magic of this as you put in your mouth and you just easily break and everything else just comes in
01:11:08with it the filling beautiful light maybe a little salty when you add the caviar but amazing start to
01:11:14the meal your second dish the seafood course was lobster and prawn raviolo with lobster butter emulsion
01:11:24what an amazing amount of work you put into that course
01:11:28i love the filling of the raviolo the opposite of the canapé a little bit more salt maybe some fresh
01:11:39herbs that would have kind of lift that seafood a little bit more the pasta was cooked really well
01:11:45the sauce i think we could have developed the sauce so much better with those prawn shells
01:11:50it was all about the seasoning on this one next was the meat course chicken valentine with potato mash and
01:12:00chicken jus gras
01:12:05the stress you went through on the third course how hard was it yeah it was really hard but you
01:12:12you delivered an amazing technique because that chicken was poached beautifully just tender in the center
01:12:20with the beautiful stuffing gorgeous and i've been asking for sauce and a jus forever on this competition
01:12:31and that was absolutely delicious we actually drank it at one stage so if we drank it and he stops talking it's good
01:12:40the technique and the flavor was there excellent thank you that is the best feeling all the tears
01:12:51all the stress it was all worth it your dessert was red velvet and cream cheese cookie with buttermilk and
01:13:01great yogurt sorbet i don't like cookies oh till today
01:13:14i haven't had a cookie like that before it was melting at some point i thought it was a little bit
01:13:19too sweet then i get a slap of salt from the cream cheese in the middle which was magical and then a
01:13:26spoon 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 it was so close to winning 100 000
01:13:48dollars like so close hearing marie and bailey's critiques oh has this slipped away from us
01:14:08this is it this is going to determine who is going to be the my kitchen world winners
01:14:15our critiques were really great we're super confident hearing marie and bailey's critiques
01:14:21we might be in the run for our money here on a scale of one to ten now nervous am i 14.
01:14:27justin and will your canapé was smoked ham hock and gruyere croquette with sauce grabiche
01:14:35that cricket was perfect
01:14:38crisp on the outside beautiful golden the inside molten and melting and you've got big chunks of
01:14:46ham hock like just puts a smile on your face it does everything you want to do as a canapé the
01:14:52griffish 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
01:15:20the brioche i know you guys can do better
01:15:22two 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
01:15:39with parsley puree and beets but what a dish like that beef was in the oven for long enough to just
01:15:49fall off that bone sauce was also good it could have reduced a little bit more but it was delicious
01:15:56you've got the beetroots which match the beef and then you've got the parsnips which match the beetroot
01:16:01which match the beef this is like what i grew up eating it's 80 it's beautiful it adds a smile to your
01:16:08face when you eat i love that dish well done thank you the final course your dessert dubai chocolate
01:16:16eclair when i saw those eclairs coming out of the oven i was gobsmacked they were perfect all of the
01:16:24amount of work that you put into this dessert was incredible and then your little gold spray
01:16:30you guys just really pushed yourself to the limits and thought all the little details to finish your
01:16:40focus meal incredible dessert it just looked like something i would get in a degustation in a restaurant
01:16:48it was a great finish to your meal
01:16:50comparing both the critiques we don't know who's in front it is so close i couldn't even decipher
01:17:02who would be ahead and now it all comes down to the scores
01:17:07this one unbelievably close whatever happens the two best teams cooked here today
01:17:23marian bailey
01:17:26for your canopy i'll score you
01:17:29a nine
01:17:37i score you a nine
01:17:41for your second course the seafood course i'll score you a seven
01:17:49i score you a seven
01:17:53for your third mid course i'll score you
01:17:59a ten
01:18:05i score you a ten
01:18:14two tens two tens oh my god that is an incredible feeling
01:18:22and for your delicious dessert i score you
01:18:25a ten
01:18:31i score you a ten
01:18:38marian bailey that gives you a grand total score of 72 out of 18.
01:18:44what a good score i feel incredible justin and will gonna have to pull off some magic to be able to beat that
01:18:58wow
01:19:00yeah that's that's really stressful
01:19:02justin and will for your canopy i score you
01:19:13thank you for your seafood course i score you an eight
01:19:31i score you an eight
01:19:33we're hit we're hit we'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
01:19:49the 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
01:20:11for your dessert
01:20:14for your dessert 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
01:20:41a ten
01:20:46that gives you a grand total score of 73 out of 80. that makes you the my kitchen rules 20-25 champion
01:21:11i believe we've won the freaking title that's insane all that time away from the family is now just
01:21:38so worth it
01:21:40maria and bailey you gave it everything just so proud of each other and we knew we're coming up
01:21:45against tough competition so to be able to do what we did today is truly incredible
01:21:50i'm so proud oh really so proud of you darling
01:21:55justin and will congratulations boys what are you feeling oh i can't stop shaking
01:22:01you couldn't be more proud of ourselves yeah i'm lost boys like a family like to have our families
01:22:08with us like yeah we're just glad we did them proud we've accomplished what we set out to do
01:22:14we've made our kids proud we've made ourselves proud that's amazing everyone let's hear it for the
01:22:222020 25 market rules
01:22:36I just want to go home, hang out with my little boys, and then after that, the world's our oyster.
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