- 5 weeks ago
- #realityrealmus
My Kitchen Rules (2010) Season 15 Episode 24
#RealityRealmUS
Reality Realm US
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#RealityRealmUS
Reality Realm US
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
🎥
Short filmTranscript
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.
00:02:48Marky Chavros, Jandans!
00:02:50Woo!
00:02:51Woo!
00:02:51Woo!
00:02:51Woo!
00:02:51Woo!
00:02:52Woo!
00:02:53Woo!
00:02:53Woo!
00:02:54Woo!
00:02:54Woo!
00:02:55Woo!
00:02:55Woo!
00:02:56Woo!
00:02:56Woo!
00:02:57Woo!
00:02:57Woo!
00:02:58Woo!
00:02:59Woo!
00:03:00Woo!
00:03:01Woo!
00:03:02Woo!
00:03:03Woo!
00:03:04Woo!
00:03:05Woo!
00:03:06Woo!
00:03:06Woo!
00:03:06Woo!
00:03:24Oh, 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.
00:03:32And now we're here on the top.
00:03:35Can you see the view, baby?
00:03:42We've been strong this whole competition.
00:03:45We've been determined and confident.
00:03:48And 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.
00:04:05Seeing all the teams up there in the mezzanine watching us,
00:04:14there's definitely some people up 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.
00:04:46How are we all?
00:04:49Look who we have here.
00:04:54Justin and Will.
00:04:56Maria and Bailey.
00:04:58Welcome to the 2025 MKR Grand Final.
00:05:05This is your moment.
00:05:11You are standing in the middle of your dream
00:05:13to compete for the title of MKR Grand Final's Champions.
00:05:20Tonight, one team will finally earn that title
00:05:24and $100,000.
00:05:26Justin and Will, right now,
00:05:36there's partners all around the country saying,
00:05:38why can my husband cook like that?
00:05:42Except my wife.
00:05:45What does it mean
00:05:48seeing 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,
00:06:11he's definitely going to give us that extra drive to get through.
00:06:14Yeah.
00:06:14As a dad, you want your kids to always look up to you
00:06:18because I look up to my dad.
00:06:22You know what I think?
00:06:29If I can be half the man that that man is up there,
00:06:33my job's done.
00:06:34We've sacrificed our family life
00:06:42to be here in this competition.
00:06:45We obviously want our children to look up to us
00:06:47and, like, us prove to them
00:06:49if you just set your mind to anything,
00:06:51you 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 would mean the world to me
00:07:26to 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
00:07:43and be a part of this journey with you
00:07:44and we'll be really sad to see when you lose.
00:07:48LAUGHTER
00:07:48I love it.
00:07:52Today, 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,
00:08:02a dessert that we'll never forget.
00:08:06100 plates in total.
00:08:08Wow.
00:08:09Wow.
00:08:09Holy moly.
00:08:13That 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
00:08:24starts
00:08:26now.
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.
00:09:05CHEERING
00:09:05Just 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 can start fresher cooking this ham hock.
00:09:17For our canapé,
00:09:18we are serving smoked ham hock and gruyere croquettes
00:09:21with sauce grubbish.
00:09:22Best thing about our croquettes
00:09:24is the gooeyness of the filling inside.
00:09:26With the sauce grubbish,
00:09:27almost like a mayonnaise,
00:09:28it's just an unbelievable combination.
00:09:31That's ready to roll.
00:09:32For our menu tonight,
00:09:33we 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.
00:09:43Bit 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,
00:10:07high stakes,
00:10:08let's finish well
00:10:09and let's win this damn thing.
00:10:10Go on, Bailey.
00:10:13Go 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.
00:10:33What it tastes like
00:10:34it'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
00:10:47and 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.
00:11:11Talk about eating the pressure.
00:11:12All 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 canapé course,
00:11:33Justin and Will are creating
00:11:34smoked ham hock and grilla croquets
00:11:37with sauce grubish.
00:11:39That is right in my alley.
00:11:41Crunch on the outside, golden.
00:11:43So it's all about setting,
00:11:45rolling, crumming, frying.
00:11:47There's a lot to go on
00:11:48in this simple canapé.
00:11:52Bailey, I'm just doing the taramah dip
00:11:54because I don't know how strong this taramah 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 taramah salata.
00:12:04So the taramah salata is kind of a fish broth
00:12:07paste which is very Greek,
00:12:10very creamy, very 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.
00:12:16It'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
00:12:20a little bit more taramah.
00:12:22It's actually one of the biggest dips in Greece.
00:12:26Everyone has some.
00:12:26And, 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.
00:12:42Yeah.
00:12:42How about I add a bit more salt?
00:12:45Just a touch.
00:12:46Yep, 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.
00:12:56Will, how 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,
00:13:04the filling will be the bechamel
00:13:05infused with chopped smoked ham hock
00:13:07with the gruyere cheese.
00:13:09Justin and Will,
00:13:10I think you've definitely got the upper hand
00:13:12with the canapés,
00:13:13adding 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?
00:13:18Let'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,
00:13:25but unfortunately we're not.
00:13:26That should be us.
00:13:27What the heck?
00:13:29This was almost us down there, guys.
00:13:31I know.
00:13:32But these two teams down here
00:13:34obviously took it out.
00:13:35Very deserving.
00:13:36I feel like Justin and Will
00:13:37have obviously been so strong
00:13:39in this whole competition.
00:13:40We think Justin and Will
00:13:41are definitely the ones to beat tonight.
00:13:43They never fail.
00:13:44Like, I don't think they've even had
00:13:45a bad critique once
00:13:46during 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.
00:13:54I 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 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
00:14:09maybe a few other teams
00:14:10that are probably a bit more
00:14:11well-deserving
00:14:12that have been at the top
00:14:13throughout this competition.
00:14:14We found out through the competition
00:14:16that Maria and Bailey
00:14:17have done a strategic score
00:14:18room when you guys
00:14:19were at the bottom.
00:14:20Oh, dirty dog.
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
00:14:34counterfeits.
00:14:35Come on.
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 gribbish
00:14:44now, man.
00:14:45The sauce gribbish,
00:14:46it's a real tangy
00:14:48and salty
00:14:49mayonnaise
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
00:15:03definitely on right now.
00:15:05I 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!
00:15:1650 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.
00:15:25Let's go, boys.
00:15:27Come on, Maria.
00:15:28Look at them.
00:15:29So cute.
00:15:29I'm very happy
00:15:30with the consistency
00:15:31of the dip.
00:15:32It's nice and smooth.
00:15:34It'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
00:15:39on the canapé course,
00:15:40we're on a really good track
00:15:41to head home
00:15:43and win the grand final.
00:15:43Five minutes left.
00:15:46Come on!
00:15:48Good job, Willie.
00:15:49Are you going to pull it on it?
00:15:51Oh, it's fully split.
00:15:53The sauce for a fish
00:15:54is just split.
00:15:57Oh, my God.
00:15:58I think Justin Wills
00:15:59may 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.
00:16:20I 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.
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.
00:16:30Excuse me, excuse me.
00:16:31Hopefully the flavours
00:16:32are still there.
00:16:33You've got it.
00:16:34You've got it.
00:16:35Stand to the wire.
00:16:36You've got one minute left.
00:16:37Let's go.
00:16:38Here we go.
00:16:42Mmm.
00:16:44The taramosalata
00:16:46is amazing.
00:16:48That tart is so good.
00:16:49It's just luscious.
00:16:5110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:17:00Stop cooking.
00:17:01Wow.
00:17:02Look 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 catapults
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, Dad.
00:17:36How's your dad?
00:17:38Hi.
00:17:38Hi.
00:17:39Hi.
00:17:39Hi.
00:17:39Hi.
00:17:40Good to get you.
00:17:41I'm so incredibly proud.
00:17:44Well done.
00:17:44You did exceptionally.
00:17:45Well done.
00:17:46I'm super proud of you.
00:17:48So here we are
00:17:50at the testing table
00:17:51and this is the first time
00:17:52that we had canapas
00:17:53at the grand final.
00:17:54This is a test to see
00:17:56how much flavour
00:17:57the teams can pack
00:17:58into such a small parcel.
00:17:59Let's start with
00:18:00Marianne Bellis.
00:18:01Olive oil tartelette
00:18:02with thyme salata
00:18:04and caviar.
00:18:06It's a dainty little number,
00:18:07isn't it?
00:18:08It is.
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
00:18:25and a canapé
00:18:26at the grand final.
00:18:27However,
00:18:28I 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 said 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 Lille's
00:18:52is better.
00:18:53Oh, that's such a shame.
00:18:55I'm so sorry
00:18:55that we didn't fix your pallets.
00:18:59Back's 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 my latte.
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 at the end.
00:19:26Yeah.
00:19:27Next, let's try
00:19:29Justin and Lille's
00:19:30ham hock croquette
00:19:31with sauce grubbish.
00:19:32And a napkin.
00:19:46Yeah.
00:19:48All right.
00:19:48That's so yum.
00:19:50Even 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?
00:20:09You 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 Final.
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.
00:20:50I can't believe that 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.
00:21:30And your time
00:21:31starts
00:21:32now.
00:21:40Fish time, Will.
00:21:41Oh, fish time, nice.
00:21:42This kingfish
00:21:43is divine.
00:21:45For the seafood course,
00:21:46we are making
00:21:47South African pickled kingfish
00:21:48with brioche
00:21:49and Korean 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
00:22:05that fish properly.
00:22:06OK, 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
00:22:12recipe.
00:22:13I grew up with this dish.
00:22:15There's a chance for me
00:22:15to put a family recipe
00:22:17into the grand final
00:22:18with my dad watching
00:22:19from 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
00:22:27caramelise them up
00:22:28and then make a little
00:22:28butter and 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
00:22:38pretty camera-lised.
00:22:40Remove the heads
00:22:41and then just take
00:22:42the butter.
00:22:43For this,
00:22:43we're looking for
00:22:44al dente ravioli
00:22:46and we really want
00:22:47to get as 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
00:22:58of pasta dough.
00:23:00Well, just a reminder,
00:23:01I got a 10
00:23:02for my last ravioli.
00:23:04Juergen, this one
00:23:04will be a 10.
00:23:05That will be an 11 today.
00:23:08We've got so many
00:23:09things to do.
00:23:10We need to be
00:23:11very organised.
00:23:13We still need to work
00:23:14on our meat course
00:23:15so later
00:23:16we 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
00:23:38really brioche-y.
00:23:39This is the perfect
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.
00:23:5260 minutes gone,
00:23:54you're halfway there!
00:23:55Woo!
00:23:56Yeah!
00:23:58Come on!
00:24:00Okay, Maria.
00:24:01Yes.
00:24:02Butter, emulsion, done.
00:24:04Bailey, I'm going to
00:24:04start some pasta for you.
00:24:06I'm going to roll it
00:24:07and then you're going
00:24:07to start rolling
00:24:08some 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.
00:24:18We 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
00:24:34your friends and family
00:24:35watching you,
00:24:35you probably got
00:24:36all that white
00:24:37on your shoulders, you know.
00:24:38Pickles are looking pickly.
00:24:40Jess, that smells like home.
00:24:42Yeah, it does, eh?
00:24:43With the seafood course,
00:24:45I have got to
00:24:46get the pickle mixture
00:24:47boiling,
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, Jess.
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
00:25:09to 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!
00:25:19The 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 enough time
00:25:27to cook
00:25:28and rest
00:25:29and serve.
00:25:30Look at Justin.
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.
00:25:40Searing off these
00:25:41short 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.
00:25:55I've been waiting
00:25:55to see someone
00:25:57serve some decent
00:25:57quality meat
00:25:58other than myself.
00:25:59I'm hoping today's the day.
00:26:02Meats.
00:26:03Not a very, um,
00:26:05Justinian-friendly course.
00:26:06Alright.
00:26:07These are browned 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
00:26:17person.
00:26:19Alright, meat's
00:26:20going in, Will.
00:26:21Yes!
00:26:22Don't jump,
00:26:23let's go, Will!
00:26:25Woo!
00:26:27Slow wind.
00:26:28I'll wait this up.
00:26:29Yep.
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 are you going?
00:26:38Uh, yeah, okay.
00:26:39Our plan
00:26:40during this seafood course
00:26:41was for me
00:26:42to work on our meat course.
00:26:45But it's absolutely
00:26:46out of 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!
00:26:52It's taking me
00:26:52a really long time
00:26:53to get each individual one.
00:26:54Every time
00:26:55we put our head up
00:26:56and look at that clock,
00:26:58it feels like
00:26:58a lifetime has passed.
00:27:01I've just timed
00:27:02Bailey doing
00:27:03one of those raviolis
00:27:04and it took him
00:27:04two minutes.
00:27:05If there's 20 plus
00:27:06raviolis
00:27:07that they need 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
00:27:14to get them all done.
00:27:16Yep, thanks, Marco.
00:27:16Do you want to come down
00:27:17and give me a hand?
00:27:19Keep pushing,
00:27:20Maria Bailey.
00:27:21You've got this.
00:27:22Hey, Justin and Will.
00:27:23You!
00:27:24How are your brioche bugs?
00:27:25How's the brioche?
00:27:26Are they right?
00:27:27Are they risen?
00:27:28I'm checking the brioche
00:27:30dough balls
00:27:30and super concerned
00:27:32that it's not risen.
00:27:35There's no time
00:27:36to rectify
00:27:36or remake it.
00:27:39I've got to get them
00:27:40in the oven.
00:27:41Do you think
00:27:41they rose enough?
00:27:42I feel like
00:27:43they didn't rise much
00:27:44at all.
00:27:45At some point,
00:27:46you've just got to commit,
00:27:47though.
00:27:48The bun's going
00:27:48to the oven.
00:27:49I'm not really
00:27:49feeling confident about it.
00:27:50The disaster
00:27:51with the brioche bun
00:27:52could be our undoing.
00:27:53The team's got
00:27:56ten minutes.
00:27:58Come on.
00:28:00Okay, Bailey,
00:28:01I'm going to start
00:28:02boiling some.
00:28:03With ten minutes
00:28:04on the clock,
00:28:05we had never intended
00:28:07to be still rolling
00:28:08the raviolos
00:28:09and boiling them
00:28:10at the same time.
00:28:11Come on, guys.
00:28:13You let them
00:28:13into the pot.
00:28:13Let's cook some more,
00:28:14Bailey.
00:28:14Let's go.
00:28:15Get that middle pot
00:28:16boiling.
00:28:17Even if they're
00:28:17cooked in time,
00:28:18we haven't tried
00:28:19everything together
00:28:20to see how
00:28:21the flavours combine.
00:28:22We 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
00:28:34very happy about
00:28:35the pickled fish.
00:28:36It's looking great.
00:28:37Let's go.
00:28:39Okay, I'm bringing
00:28:39these over to you.
00:28:41Can I go?
00:28:41Okay, finish the last
00:28:42one, 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.
00:28:50Maria is breaking
00:28:52inside, man.
00:28:54Jesus Christ.
00:28:56I'm just going to
00:28:56get with 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 minutes
00:29:08to go.
00:29:09And it's not risen.
00:29:11It's not the bun I
00:29:12wanted to serve.
00:29:13Yes, Bailey, come on.
00:29:19Step it up.
00:29:24Fix the sauce, please.
00:29:26Go, Bailey.
00:29:28We had some plans
00:29:29of garnishing the plate
00:29:31with some beautiful
00:29:32fresh 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
00:29:39placing.
00:29:40This is the NKR
00:29:41Grand Final.
00:29:427, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:29:50That's it.
00:29:51Oh, my God.
00:30:08Time's up.
00:30:09And we didn't have
00:30:12enough time to taste it.
00:30:14So, Bailey, I know we
00:30:15haven't tried everything
00:30:16together, but look,
00:30:17we did it.
00:30:19Justin, Will,
00:30:20you're happy?
00:30:20Just the roll.
00:30:22Didn't puff enough.
00:30:23I think the judges
00:30:24will love the finish.
00:30:25But the brioche is
00:30:26definitely going to be
00:30:27picked up, and that
00:30:28might cost us the
00:30:29Grand Final.
00:30:39What a great NKR
00:30:41final we have.
00:30:42I think we both could
00:30:43see the pressure in each
00:30:44team in that course.
00:30:45The stress in there
00:30:47was incredible.
00:30:48Let's try the
00:30:49seafood course.
00:30:50Should we start with
00:30:51Justin and Will's South
00:30:53African pickled kingfish
00:30:55with brioche and green
00:30:57papaya chutney?
00:31:00This is something I
00:31:01learned of my dad.
00:31:02I really wanted to do my
00:31:03family recipe 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 technical
00:31:12errors there that might
00:31:13really affect our scoring.
00:31:14Ross, what do you think?
00:31:32Mmm, beautiful.
00:31:34It's so good.
00:31:37Mmm.
00:31:37The flavouring is delicious.
00:31:40That flavour is amazing.
00:31:41Oh, wow.
00:31:41I don't know what
00:31:42happened here.
00:31:44I'm really loving that
00:31:46pickling of the fish.
00:31:48There's a bit of sweetness,
00:31:49a bit of acidity, crunch,
00:31:52and I'm really enjoying
00:31:53this.
00:31:53The bread didn't really
00:31:54work.
00:31:55I would have left it off.
00:31:56But it is another dish
00:31:57packed full of flavour.
00:31:59Let's now try
00:32:00Maria Bailey's raviolo.
00:32:03We had a stupid amount
00:32:06of stress in the kitchen,
00:32:07and right now we know
00:32:09that we're happy with it,
00:32:10but we haven't actually
00:32:11had the opportunity
00:32:11to try it yet.
00:32:13I just hope that
00:32:14the flavour is right.
00:32:17They've really
00:32:18pared it back.
00:32:19Yeah.
00:32:19They used to be
00:32:20very complicated,
00:32:21and now there's like
00:32:22two elements on the plate,
00:32:24the sauce and the raviolo.
00:32:25A lot of work's
00:32:26gone into it, though.
00:32:27I feel like my pasta
00:32:47is cooked to perfection.
00:32:49It's al dente.
00:32:49Yeah, pasta's actually
00:32:50not too bad.
00:32:50Pasta's cooked really well.
00:32:52Yeah, yeah, yeah.
00:32:52It's just the flavour
00:32:53that let them down.
00:32:54Yeah, not enough salt.
00:32:56I really think
00:32:57just needs a bit more flavour.
00:32:59Oh, see, I think this is quite...
00:33:01The sauce is very flavourful for me.
00:33:03I think Justin and Will
00:33:05are ahead at this point.
00:33:08The lobster and prawn mix
00:33:09is cooked very well.
00:33:10There's this great shellfish flavour
00:33:12in that mousseline.
00:33:14But seasoning for me.
00:33:16The stress has got in the way
00:33:18of seasoning
00:33:19and finishing the dish.
00:33:20Yeah, they didn't have the time
00:33:21to finish it properly.
00:33:22Maybe a little bit of tarragon
00:33:23or something just to elevate it.
00:33:25That's right.
00:33:25Some kind of herbs
00:33:26inside the mixture.
00:33:27It's a good dish,
00:33:28but there's a few little elements
00:33:30that they could have done
00:33:31to make it a great dish.
00:33:32In this seafood course,
00:33:34you can see the stress
00:33:35on both plates.
00:33:36Yeah.
00:33:37Let's get them back in
00:33:38to continue the fight.
00:33:39It's like that halfway point
00:33:51of a marathon.
00:33:52We're so close,
00:33:54yet so far.
00:33:55We've still got a job to do
00:33:58and we're pulling all our motivation
00:34:00from our family.
00:34:04Going into this meat course,
00:34:06we have nothing ready
00:34:08and that is stressing me
00:34:09because I don't want
00:34:11to see us running
00:34:12like we did
00:34:13during the seafood course.
00:34:17Your third course
00:34:19must be ready in 90 minutes.
00:34:21Your time
00:34:22starts
00:34:24now.
00:34:27Good job.
00:34:31Let's go, boys.
00:34:33Go, Ailey.
00:34:34Okay, so
00:34:36for our main
00:34:37we have our chickens
00:34:39that we still need to wrap.
00:34:40Yes, so we are behind
00:34:42with that.
00:34:43For tonight's meat course,
00:34:45we are making
00:34:46a chicken valentine
00:34:47with potato mash
00:34:49and chicken jus gras.
00:34:52Just put it under.
00:34:55Chill, chill, chill.
00:34:56We have time.
00:34:57Chill.
00:34:57I have to quickly go
00:34:59and set up some stations
00:35:00for our chicken valentines.
00:35:02We should have had these
00:35:03wrapped in the last course
00:35:04but it was a bit hectic
00:35:06and here we are.
00:35:07We're a bit stressed.
00:35:09Maria, I'm just putting
00:35:10the prosciutto now on.
00:35:11So valentine
00:35:12is basically
00:35:14wrapped, rolled
00:35:15with the stuffing.
00:35:17What I'm very concerned
00:35:17about is time.
00:35:19They need to get
00:35:20these chickens
00:35:20stuffed, poached,
00:35:22cooked and roasted
00:35:23and still a lot
00:35:24of work to do.
00:35:26For our chicken,
00:35:27we want it to have
00:35:28so many flavours in there
00:35:29so we're going to wrap it
00:35:31with prosciutto
00:35:31and chicken musseline
00:35:33infused with mushrooms.
00:35:35Let me just do
00:35:36another chicken.
00:35:36We want it when you buy
00:35:38it to be nice and soft,
00:35:40packed full of flavours
00:35:41and make it look elegant
00:35:43and sophisticated.
00:35:49Bailey?
00:35:50Yeah?
00:35:50Whose head are you thinking
00:35:51of when you're smashing that?
00:35:53Yours, Mark.
00:35:55That's nice.
00:35:57Bailey, you hit it harder
00:35:59for me.
00:35:59I don't like Mark either.
00:36:03Yes, Bailey.
00:36:04Smash it.
00:36:06Yes!
00:36:09It's got a construction
00:36:10side over there.
00:36:11Alright.
00:36:12I'm going to get started
00:36:13on the roast beets.
00:36:14Yep.
00:36:14For the meat course,
00:36:15we are making
00:36:16red wine and rosemary
00:36:18braised beef short ribs
00:36:20with parsnip puree
00:36:21and beets.
00:36:22Crispy beets,
00:36:23fresh beets,
00:36:24roast beets,
00:36:26all the beets.
00:36:27The pressure
00:36:27to get those beef short ribs
00:36:29in the oven
00:36:29during the seafood course
00:36:31was so worth it
00:36:32because right now
00:36:34we're tracking well.
00:36:35We're doing lots of beets here, Will.
00:36:38Great.
00:36:38This dish is something
00:36:40that Will and I cook
00:36:41all the time
00:36:42for our families.
00:36:43It's so earthy,
00:36:44it's so community-based
00:36:46because there's so many pieces
00:36:48in one pot
00:36:49that everyone can share.
00:36:51It's basically
00:36:51us on a plate.
00:36:53Pizza going in.
00:36:54Pizza going in, Bella!
00:36:56Nice job.
00:36:57Family is such
00:36:58an integral part
00:37:00of our lives.
00:37:01I think once you have
00:37:02a meal in front of your family
00:37:03and people sitting around,
00:37:04you're winning.
00:37:05You're doing so well, Will.
00:37:07You guys are doing well.
00:37:08If we win the $100,000,
00:37:10for any disadvantaged families,
00:37:11I'd love to have a food truck
00:37:13to cook for the less fortunate
00:37:14to help people out.
00:37:16Let's go.
00:37:17Let's go.
00:37:21Bailey,
00:37:22we need to wrap
00:37:23the chickens tightly
00:37:24to ensure
00:37:25that they're not going to open
00:37:26during a poaching.
00:37:29Maria and Bailey
00:37:29are a little bit frantic
00:37:30at the moment.
00:37:31They'll be wanting
00:37:31to get their chicken in
00:37:32pretty soon.
00:37:33They're running out of time
00:37:34and they know it.
00:37:35They felt the pressure
00:37:36in the seafood course
00:37:37and they don't want
00:37:37to redo that.
00:37:38Michael,
00:37:40why don't you come down
00:37:41and give them some tips?
00:37:42You are the meat master.
00:37:43Come on down.
00:37:45The meat master
00:37:46is coming down.
00:37:50Oh, my God.
00:37:55The meat master
00:37:56has arrived.
00:37:58I'm cringing so hard
00:38:02right now.
00:38:03He's unleashed.
00:38:05Oh, my God.
00:38:06It is the perfect time
00:38:07for the meat master
00:38:08to be here.
00:38:09They're going to be
00:38:09serving up some
00:38:10top-quality meat.
00:38:12No, you're kidding me.
00:38:13Maria and Bailey.
00:38:14Who let Michael
00:38:16in the kitchen?
00:38:17Do you guys need
00:38:17a hand with anything?
00:38:18Yeah, Michael.
00:38:19Start rolling some
00:38:20cling wrap.
00:38:22There you go.
00:38:22Do some cling wrap.
00:38:23Come on.
00:38:23Start rolling some
00:38:24cling wrap.
00:38:25Yeah, I want two layers
00:38:25of cling wrap.
00:38:26Come on, guys.
00:38:27Come on, Michael.
00:38:29If Michael doesn't
00:38:30leave our kitchen
00:38:31right now,
00:38:32I'm going to have
00:38:33to wrap him up
00:38:34like a chicken valentine
00:38:35and poach him.
00:38:36I've got one layer
00:38:37of cling wrap
00:38:38down for you.
00:38:39Wow.
00:38:40That's an excellent work.
00:38:41They should be
00:38:42welcoming the meat master.
00:38:43Blessed to be
00:38:44in my presence.
00:38:45Oh, my God.
00:38:47It gets worse.
00:38:49What's going on
00:38:50on this side?
00:38:52Oh, no.
00:38:53The meat master's here, mate.
00:38:55Oh, no.
00:38:56All right.
00:38:57Justin, it will.
00:38:58Hey, Michael.
00:38:59What do we have
00:38:59going on over here?
00:39:00Don't even lift
00:39:01those foils, mate.
00:39:02Oh.
00:39:03Just smell it.
00:39:04Look, with an hour
00:39:05on the clock,
00:39:06I'm getting a little bit
00:39:07worried because you need
00:39:08to get that sauce reducing.
00:39:10You don't want to have
00:39:10a real whiny sauce
00:39:11with those short ribs,
00:39:12you know?
00:39:13You want to have
00:39:13silky smooth.
00:39:15What are you thinking?
00:39:17We'll be right.
00:39:19Sorry, Michael.
00:39:19We love you,
00:39:20but get out.
00:39:2130 minutes left.
00:39:26We want perfection.
00:39:30Very shortly, Maria,
00:39:31we're going to get
00:39:32our chickens on.
00:39:32Okay, I'm going in.
00:39:34Yes, nice.
00:39:36Maria and Bailey
00:39:37are pushing it
00:39:38for time here.
00:39:39Chicken Bella team
00:39:40takes 20 minutes to cook.
00:39:42We only use 20 minutes
00:39:45for the main
00:39:46and they'll be nice
00:39:47and soft
00:39:48and then we can punch
00:39:49through them.
00:39:49There is a massive risk
00:39:51being under the time
00:39:52and under the clock
00:39:53that Maria and Bailey
00:39:54aren't going to get
00:39:55their chicken cooked well.
00:39:56It might be raw
00:39:57in 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.
00:40:03While that's poaching,
00:40:05it is very important
00:40:06to start the dessert.
00:40:08We want to get ahead
00:40:08as much as we can
00:40:09and I really don't want
00:40:11to repeat what happened
00:40:12in the last course.
00:40:14I'm going to start
00:40:15the base for the sorbet.
00:40:16For tonight's dessert,
00:40:17we're making
00:40:18a red velvet
00:40:19and cream cheese cookie
00:40:20with buttermilk
00:40:22and Greek yogurt sorbet.
00:40:24I'm going to have
00:40:25to do the base now
00:40:26and put it straight away
00:40:28into the churner.
00:40:29Otherwise,
00:40:30we won't have
00:40:31a sorbet today.
00:40:35The flavor
00:40:36of our sorbet
00:40:37really needs
00:40:38to be tangy
00:40:39and not overly sweet
00:40:41to really marry together
00:40:43the sweetness
00:40:44of the red velvet cookie.
00:40:45All right,
00:40:46I'm just going to add
00:40:46that now
00:40:47into the churners.
00:40:54I want to check
00:40:55these ribs together.
00:40:57Let's do it.
00:40:59Are we good?
00:41:00Are we good?
00:41:01Oh, that's about
00:41:02to fall off the bone.
00:41:04Oh, look at that.
00:41:05Oh, it's dripping.
00:41:06Yeah.
00:41:06No, they look
00:41:07they look good.
00:41:09Mmm.
00:41:11Oh, girl.
00:41:12Those big four ribs
00:41:14were banging.
00:41:15We literally
00:41:15grabbed it with our fingers
00:41:17and it just fell apart.
00:41:19Looks good.
00:41:20Are you happy about that?
00:41:21Bailey, I really need
00:41:29these chickens done.
00:41:31Is it cooked, Maria?
00:41:32Oh, my God, Bailey.
00:41:34I can tell
00:41:34that it's not ready yet.
00:41:36We really need
00:41:37to make sure
00:41:38that these chicken valentines
00:41:39are cooked to perfection.
00:41:41Maria, how are you going?
00:41:42We cannot serve
00:41:44undercooked chicken
00:41:45whatsoever.
00:41:46That's game over for us.
00:41:48Hello, hello.
00:41:53All right.
00:41:54What have we got?
00:41:56So we've got these on.
00:41:57How long are these
00:41:57going to take?
00:41:5820 minutes.
00:42:03Well, you ain't
00:42:04got a lot of time.
00:42:05I know.
00:42:06Stop, hey.
00:42:11Come here.
00:42:12Come here, come here.
00:42:14Oh, I'll set you off
00:42:16now, haven't I?
00:42:16Oh, God.
00:42:18I have put so much
00:42:21pressure on myself
00:42:23during this cook.
00:42:24There is no excuse
00:42:25for failure
00:42:26in the kitchen tonight.
00:42:28We are here
00:42:28fighting for the
00:42:29grand final
00:42:30and all I want to do
00:42:32is dig a hole
00:42:33and just hide.
00:42:35This could be
00:42:35the end of the road
00:42:36for us.
00:42:37How long are these
00:42:46going to take?
00:42:47Uh, 20 minutes.
00:42:51You ain't got a lot of
00:42:52time.
00:42:53I know.
00:42:54I have put so much
00:42:56pressure on myself
00:42:57during this cook.
00:43:00Oh, come here.
00:43:01Come here.
00:43:02Come here.
00:43:03Oh, I'll set you off
00:43:05now, haven't I?
00:43:05Oh, my gosh.
00:43:07When you're cooking
00:43:08for the grand final,
00:43:10there is no excuse
00:43:11for failure
00:43:12in the kitchen.
00:43:13I don't know
00:43:14if we're going to
00:43:15plate any sort of meat.
00:43:18And we've got
00:43:19everyone here
00:43:20watching us
00:43:21and all I want
00:43:22to do
00:43:23is dig a hole
00:43:24and just hide.
00:43:26She just looks
00:43:27overwhelmed.
00:43:27You get so close
00:43:29and you don't want
00:43:29something so small
00:43:31to be the key
00:43:31to you going home
00:43:32and not winning
00:43:32the grand final.
00:43:33Maria, come on, Maria.
00:43:35You can do it, Maria.
00:43:37Let's, let's, let's
00:43:38three groups
00:43:39get it together.
00:43:40You've got this.
00:43:42Maria, you can do it.
00:43:43I have never
00:43:44give up in my life
00:43:46and I'm not
00:43:47going to do that
00:43:48tonight.
00:43:49This is the grand final.
00:43:50You're doing so well.
00:43:52Maria, you're okay.
00:43:54Just put it behind you.
00:43:55Let's go.
00:43:57This is about winning.
00:43:58This is about
00:43:59getting the prize money.
00:44:01I'll never give up
00:44:02on that.
00:44:03Okay, Maria.
00:44:03We got this, girl.
00:44:04Mm-hmm.
00:44:05Okay.
00:44:06Yes.
00:44:06Come on, Maria.
00:44:07You got this.
00:44:09You know what she's like.
00:44:11She wants it so bad.
00:44:12Yes.
00:44:13It's a lot of pressure.
00:44:15No, that's.
00:44:15Yeah.
00:44:16Well, the biggest concern
00:44:17is getting that chicken
00:44:18cooked in the pan.
00:44:20They still need to
00:44:21unwrap it and fry it.
00:44:22So we've still got
00:44:23a lot of work to do
00:44:24there.
00:44:25Bailey's working
00:44:26on the mash.
00:44:26The potatoes are great,
00:44:27Maria.
00:44:29So we've got
00:44:30that beautiful
00:44:30stuffed chicken
00:44:31versus the beef
00:44:33short ribs.
00:44:34Mm.
00:44:34Justin and Will.
00:44:36So the ribs
00:44:37is pretty much
00:44:37cooked.
00:44:39Willows up,
00:44:39reducing the stock.
00:44:41Can I lower?
00:44:42Yeah.
00:44:43This will reduce
00:44:43for about 10 minutes,
00:44:44I reckon.
00:44:47Less than 10 minutes
00:44:48to get this meat
00:44:49course out.
00:44:50Do everything
00:44:51you can.
00:44:52OK.
00:44:53OK, OK, OK, OK.
00:44:56Yes, Maria!
00:44:57Yes, Maria!
00:44:59Yes, babe!
00:45:01Yes!
00:45:02You're doing so well!
00:45:03Chicken is now frying.
00:45:05Don't worry,
00:45:05we've got that drama
00:45:06out of the way.
00:45:08There's so many things
00:45:09that have happened
00:45:10during this course.
00:45:12Like, we have so much
00:45:13stress in the kitchen.
00:45:15Bailey's doing
00:45:15the mashed potato.
00:45:17OK.
00:45:17Lots of salt.
00:45:20It's really nice,
00:45:21but lots of salt.
00:45:23The chicken jus gras
00:45:24is cooking.
00:45:26And that has
00:45:26all the flavour,
00:45:28all the fat
00:45:29of chicken wings,
00:45:30chicken bones,
00:45:31all condensed
00:45:32into one beautiful sauce.
00:45:34Do you have
00:45:34white pepper anywhere?
00:45:36Bailey,
00:45:37I can't find
00:45:38white pepper right now.
00:45:38That's fine,
00:45:38don't worry about it.
00:45:40I can't even explain
00:45:42how much pressure
00:45:43Bailey now
00:45:44are feeling right now.
00:45:45We are maybe
00:45:47not going to play.
00:45:53Team's got five minutes left.
00:45:55Give it everything!
00:45:56Let's go!
00:45:57Let's go!
00:45:58Come on!
00:46:01How are the beats just?
00:46:03Beats are good.
00:46:04Beats are good.
00:46:04Beautiful.
00:46:06Ah, f***.
00:46:07That's a tester.
00:46:09There is so much pressure
00:46:11on us.
00:46:11It's very important
00:46:12for us to do well,
00:46:14make our families proud.
00:46:15Go, Daddy, go!
00:46:17Go, Daddy, go!
00:46:18And just to be proud
00:46:19of ourselves.
00:46:20Parsley puree is ready to go.
00:46:22People wouldn't think
00:46:22from first glance
00:46:23that we could take
00:46:24this competition out.
00:46:25Two young dads like nuts.
00:46:28Or somewhat young dads.
00:46:30Hey!
00:46:31Hey, go, Daddy!
00:46:37Right now,
00:46:38the energy is frantic.
00:46:39I need to start
00:46:40play things
00:46:41and mash potato.
00:46:42Go!
00:46:43We're in such a rush,
00:46:45we have to get
00:46:45everything on the plate.
00:46:46Come on!
00:46:47Go, go!
00:46:48Go, go, go, go, go!
00:46:50Go, go, go, go, go!
00:46:51We still haven't sliced
00:46:52one chicken.
00:46:54Oh, they got a sharp knife.
00:46:55Maria and Bailey need to cut
00:46:57that chicken.
00:46:57They're running out of time.
00:46:58Yeah, it's freaking me out,
00:47:00honestly.
00:47:00Careful!
00:47:01Good.
00:47:02Get Bailey.
00:47:03I can't even watch.
00:47:04Come on, Bailey!
00:47:06It's now the moment
00:47:07of truth.
00:47:09We have some of our
00:47:10chicken valentines out
00:47:11and I have to start
00:47:12cutting this through.
00:47:14We cannot serve
00:47:15undercooked chicken
00:47:16whatsoever.
00:47:17That's game over for us.
00:47:19Is it cut?
00:47:21How's it looking, Bailey?
00:47:22Yeah, it looks so good.
00:47:24Yeah, it's good!
00:47:26Go, go, go, go, go!
00:47:28Perfect!
00:47:29Bailey, I'll take this chicken.
00:47:31It's all right, keep going.
00:47:31Keep going, go, go, go.
00:47:32I don't think I've ever
00:47:35played it so fast
00:47:36in my life.
00:47:37Good job, Maria!
00:47:38I'm just trying to make
00:47:40it as pretty as possible.
00:47:42We really want to show
00:47:44amazing different textures
00:47:46and techniques in there.
00:47:47It's fine dining tonight.
00:47:52Two 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.
00:48:00How you doing?
00:48:01Come on!
00:48:02Come on, guys!
00:48:03That is wild!
00:48:04Oh, my God, that looks so good.
00:48:05The meat course,
00:48:06it's just nice and rich
00:48:08and hearty.
00:48:09It's just everything
00:48:11that we love
00:48:11on a plate.
00:48:14Okay, that's going in.
00:48:15Let's go, boys.
00:48:16It looks so good.
00:48:18It's you.
00:48:18Probably need a little bit
00:48:19more reduction.
00:48:21Oh, this is so stressful.
00:48:23We've run out of time.
00:48:25The braising liquid,
00:48:25it hasn't reduced
00:48:26as much as we'd like.
00:48:27Just pour it out.
00:48:28Put the shade on.
00:48:29However,
00:48:30still really happy
00:48:31with the flavour of the jus.
00:48:32Go, go, go!
00:48:34Is everything on the plate?
00:48:35Two,
00:48:35five,
00:48:36eight,
00:48:37seven,
00:48:38six,
00:48:39five,
00:48:40four,
00:48:41three,
00:48:42two,
00:48:43one,
00:48:43six,
00:48:44seven,
00:48:44seven.
00:48:45Oh, 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,
00:49:09man,
00:49:10this is,
00:49:11this is the championship hours.
00:49:14You sweat,
00:49:14your blood,
00:49:15like you're putting
00:49:15everything into it
00:49:16and then you get to the end
00:49:18and it's just like,
00:49:19whew!
00:49:21We did so well,
00:49:22man.
00:49:24We did so well,
00:49:25eh?
00:49:26This competition's
00:49:27one hell of a rollercoaster.
00:49:30Our friendship
00:49:31and our relationship
00:49:31has just like,
00:49:32just grown so much.
00:49:34Maria,
00:49:35you did it!
00:49:37I'm so proud
00:49:38of what we're able
00:49:39to do today.
00:49:39We've had the highs,
00:49:40we've had the lows
00:49:41and when you get the lows,
00:49:43you really have to dig deep.
00:49:46I can't believe
00:49:47that we actually plated.
00:49:48I know the presentation
00:49:50is not exactly
00:49:51what we thought
00:49:51but we've got everything
00:49:53on the plane.
00:49:54There was so much work
00:49:56involved for this dish.
00:49:58We could potentially
00:49:59be the My Kitchen Rules
00:50:00champions of 2025.
00:50:02Wasn't that exciting, guys?
00:50:04Take a break
00:50:04while we taste your dishes.
00:50:06Woo!
00:50:06Woo!
00:50:07Woo!
00:50:07Woo!
00:50:08Woo!
00:50:09Woo!
00:50:09Woo!
00:50:09Woo!
00:50:10Woo!
00:50:10Woo!
00:50:10Woo!
00:50:10Woo!
00:50:10Woo!
00:50:11Woo!
00:50:11Woo!
00:50:11Woo!
00:50:11The delivery
00:50:12of this meat course.
00:50:14I reckon
00:50:15we're full steam ahead
00:50:16for taking out the prize.
00:50:18Up next...
00:50:20We have no spare eclairs.
00:50:21Nothing can go wrong
00:50:22with this assembly then, man.
00:50:24The teams put their hearts
00:50:25and souls
00:50:26into their final course.
00:50:28You've perfected
00:50:29this recipe.
00:50:31Will and Justin
00:50:31haven't perfected
00:50:33their dessert.
00:50:34And later...
00:50:36Who will be crowned
00:50:37the MKR champions?
00:50:40This is
00:50:40the closest
00:50:41grand final.
00:50:42This grand final,
00:50:42I cannot remember.
00:50:43I can't remember.
00:50:43Unbelievable close.
00:50:45All the tears,
00:50:46all the stress,
00:50:47it was all worth it.
00:50:49On a scale of one to ten,
00:50:51I'm nervous, am I?
00:50:5214.
00:50:53That was one of the most exciting cooks I've seen in a grand final in a long time.
00:51:05Oh, this is getting very tight.
00:51:06This is a third course
00:51:08and there's not much between each team.
00:51:10Yeah.
00:51:10All right, let's try Justin and Will's
00:51:12red wine and rosemary
00:51:14braised beef short ribs
00:51:16with parsnipuré
00:51:17and beets.
00:51:18We have definitely done enough for the meat course.
00:51:25Beef short rib,
00:51:26you can't go wrong with that.
00:51:28We are feeling pretty stoked.
00:51:30I 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.
00:51:59The meat master, what is your thoughts?
00:52:06This beef is delicious, it's pretty much falling apart.
00:52:10I'm the meat master and I know how to cook this every day of the week with my eyes closed.
00:52:15The beef has definitely been in the oven for long enough, like it's full enough to burn.
00:52:21The parsnip puree, it's creamy, it's smooth.
00:52:24The beetroot and the parsnip sort of give it that earthiness.
00:52:27The sauce needs more reducing, but flavour-wise, it's delicious.
00:52:31Yeah, the flavour is definitely there.
00:52:34Yeah.
00:52:35Next, Maria and Bailey.
00:52:38Chicken ballantin 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,
00:52:56so I know that the flavours are there.
00:53:06How was it?
00:53:07It's a jugrat, my friend.
00:53:09Oh!
00:53:10Ooh!
00:53:11Oh, my God.
00:53:32That was divine.
00:53:33There you go.
00:53:34Thanks, mate.
00:53:38I absolutely love this dish.
00:53:40They nailed this.
00:53:41The seasoning 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, Marie 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.
00:53:54Nut chicken is moist.
00:53:55It's tender.
00:53:56The skin is crispy on the outside.
00:53:58It's caramelised, and 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,
00:54:06but 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 me.
00:54:19Even Stephen, my friend.
00:54:20Like, the both teams high, down, high.
00:54:23Yeah.
00:54:23This 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.
00:54:29Let's bring the teams back out for the crucial dessert.
00:54:31we had a really stressful cook during our me cook but we had to finish on the biggest
00:54:56high with desserts and maria has been called a dessert queen doing this competition so we're
00:55:00going to make sure that you really own that title what's the right of your boobs don't worry
00:55:08well just one more course to go to determine the winner of my kitchen rules 2025
00:55:22best of luck to both teams leave nothing in the tank this course
00:55:27your time starts headspace after me course we don't know who's in front we've seen maria and bailey
00:55:45cook really well tonight so dessert this could be the deciding dish between who takes on the 100k
00:55:52and who walks away nothing i'm just starting to shoe for our eclairs yep for our dessert course
00:56:00we're making the buy chocolate eclair the buy chocolate eclairs they're trending at the
00:56:04moment we are some trend setting fellas just about to pipe the eclairs beautiful shoe pastry is
00:56:12probably one of the my favorites we scored well with this in our ultimate instant restaurant so
00:56:16i'll feel confident this is a grand final winning dessert i believe yeah
00:56:25that's sensational so justin will are giving us dubai chocolate eclair which is really trendy at the
00:56:33moment you know that dubai chocolate it's got a uh the kataifi chocolate pistachio inside and you crack it
00:56:41this is like a middle east uh twist on a french classic dessert yeah i'm not sure how they're gonna
00:56:48do the the mixture inside they they're frying the kataifi as we speak now so this is the kataifi pastry
00:56:57which pretty much is going to go on the base of our eclairs with the pistachio butter yeah so justin will
00:57:03are doing the kataifi which is good and marie yeah babe how does the kataifi look from here i think
00:57:09you're doing beautifully 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 we just
00:57:23got a smash dessert and finish on the high i think it's done wow so happy with that just
00:57:29baby i've got the ep there bro all right so we need to work super fast now we have so many things
00:57:39to do i'm gonna start the base for our cookie for tonight's dessert we're making a red velvet and
00:57:46cream cheese cookie with buttermilk and greek yogurt sorbet this 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 it is very important for me to get
00:58:01redemption after the last cookie that we serve in the ultimate instant restaurant round this is my
00:58:06signature cookie so obviously i know how to make that it is very sweet it has white chocolate throughout
00:58:14crunchy on the outside and really nice and gooey in the middle this mixer is working over time
00:58:20and then serving it with a buttermilk and greek yogurt sorbet that will really catch through the
00:58:27sweetness a bit of acidity it's gonna be just spectacular come on mixer the whole reason maria and
00:58:35i are in this competition is to support maria and her dream of creating a cookie empire that looks amazing
00:58:42girl good job it looks exactly how i make it in my kitchen oh my god we said from day one that if we can
00:58:50make it to the grand final justin and will uh the people that we want to go up against you look like
00:58:56you're stressing a bit so game on justin and will we are never gonna give up until we are the winners
00:59:05so sorry for the sorry 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 mac or break
00:59:25justin will are giving us a middle east twist on a french classic we've got a dubai chocolate declare
00:59:32how are we tracking pistachio paste is done well nice this is for the title of the mkr champions and
00:59:43taking home a hundred thousand dollars my friend it's a lot of cash this is the last cook of the
00:59:50competition have we done enough oh we're in the final cook it'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 hey boys we just
01:00:08want to make them proud so to take out the championship the my kitchen rules title would
01:00:13just 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 told this a million times so i'm expecting a great
01:00:49cookie with a beautiful sorbet balia have two more cookies to wrap they're gonna nail hey guys look
01:00:57we're bringing in our cookies
01:00:58our 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
01:01:2030 minutes give us a winning dessert
01:01:30just the clairs are looking great mate they are okay good
01:01:33they're perfect i knew once i saw will's shoe pastry i was like we are on i want people to be
01:01:41talking about this for the rest of their lives bailey we are gonna make a quick raspberry coolie
01:01:49tonight it's all about all the fine details i always say to myself you have to push hard girl
01:01:56no one else gonna do it for you this is it we're one step away to becoming the champions and
01:02:02getting the prize money bailey i'm just going to quickly check the cookies maria yes john
01:02:09what 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 then 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
01:02:46let's go let's check our sorbet sorbet tastes amazing oh my god the consistency it's perfect it's
01:02:57exactly what i'm looking for it's all the blood and tears that we dropped today
01:03:03nice and tall eh this is the last leg you just got to run it through the finishing line
01:03:12it looks phenomenal and then justin's gonna come through with this gold dust bit of gold on there
01:03:21bring all the gold boys love it and just give it the 100k it deserves
01:03:28i'll tell you what i'm not cooking dinner for the next three years sorry baby is that wishful thinking
01:03:33yeah yeah that's not happening no
01:03:40all right cookies are coming out oh oh this is it i'm so excited i can just smell them
01:03:48perfect
01:03:58we've been through the highs the lows we've been through every single emotion that you possibly could
01:04:03have and 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
01:04:13one prize one winner one hundred thousand dollars and one minute to go
01:04:23baby ice cream go mm-hmm freaking um they're going for the win this is it don't drop it don't drop it
01:04:43four three two one
01:04:59i can't believe that we did it bailey this is the grand final and we're done so proud of us right now it
01:05:07just means so much to me being in the grand final doing all of that with bailey look at them my babies
01:05:15i believe in my cookies so so much it will feel amazing if our red velvet cookie brings us over the
01:05:23line and we become the my kitchen rules champions tonight what a journey bro oh it took a lot that's it
01:05:32oh i'm so proud to get to the end man really proud of this guy man proud of us well done far out of us
01:05:51yeah we've nailed it and we're about to find out who is going to be taking out price
01:06:04at the moment there's very little that separates those two teams now two desserts will determine the
01:06:11next mkr champion let's begin with maria and bailey's red velvet and cream cheese cookie with
01:06:20buttermilk and greek yogurt sobe there's so much pressure on delivering this cookie tonight
01:06:26this is not only the dessert it's my reputation this is my cookie this is my baby i think we've done
01:06:35everything we needed to do everything we needed to do i'm so proud of us so so proud shall we let's do it
01:06:46oh look look look
01:06:50it's just hard on the outside and warm and soft in the middle yeah just like you
01:06:55i think blondies needs to keep the doors running hire some more staff 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 day i'll work
01:07:28there i think the guys have done themselves what a great like dish to finish on great texture great
01:07:34crunch on the outside really a gooey in the middle that saltiness of the cream cheese is fantastic
01:07:40just tick tick tick the box mate the sorbet is great as well isn't it the sorbet will be too
01:07:45yogurty on its own cookie would be too sweet and so on put them together much made in heaven this is a
01:07:50great dessert they've done themselves proud today yeah really proud now let's taste justin and will's
01:07:58dubai 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
01:08:14way to do this really yes
01:08:21amazing i'm so proud of the boys oh i'm so proud of them
01:08:41okay i actually love that the boys have absolutely nailed their shoe pastry for the eclair
01:08:47i don't know i think that's a really fabulous dessert i honestly can't pick who's got the upper
01:08:54hand right now the shoe pastry is cooked to perfection that pistachio and kataifi is strong
01:09:03full of flavor like again there's a balance between saltiness and sweetness that works very well
01:09:09it's a super moorish dessert there's a lot of work i need to get that fantastic as good as it is we've
01:09:16now got a big problem both teams have been riding the same ways from great to falling down to going
01:09:23back up to finishing with a big bang for me this is the closest mk or final that i've been in such a
01:09:29hard decision i think we need to have a long chat before we make our decisions because i don't take this
01:09:33one lightly tonight was one hell of a ride we've both done really well to get here and the competitive
01:09:44side of us is like we just want to win and it'll make being away from our families all the more worth
01:09:51it tonight 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 will actually come
01:10:07true justin and will 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
01:10:25manu and i will each score each dish out of 10. the team with the highest total score
01:10:37will be this year's mk or champions
01:10:43marianne bailey you started your menu with olive oil tartlet with thama salata and caviar
01:10:52what i love about this little muscle of food is that little thin crisp tartlet that was the magic of
01:11:01this as you put in your mouth and you just easily break and everything else just comes in with it the
01:11:09filling beautiful light maybe a little salty when you add the caviar but amazing start to the meal
01:11:14your second dish the seafood course was lobster and prawn ravioli with lobster butter emulsion what an
01:11:25amazing amount of work you put into that course i love the filling of the ravioli 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 bit
01:11:42more the pasta was cooked really well the sauce i think we could have developed the sauce so much
01:11:49better with those prawn shells it was all about the seasoning on this one next was the meat course
01:11:55chicken balentine with potato mash and chicken jus gras
01:12:05the stress you went through on the third course how hard was it yeah it was really hard but you
01:12:12delivered an amazing technique because that chicken was poached beautifully just tender in the center with
01:12:20the 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
01:12:40it's good the 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 one hundred thousand dollars
01:13:49like so close hearing marie and bailey's critiques
01:13:53we might be in the run for our money here
01:13:57we're going to be the my kitchen rule winners
01:14:02we're going to be the my kitchen rule winners
01:14:07this is it this is going to determine who is going to be the my kitchen rule winners
01:14:15our critiques were really great we're super confident
01:14:19hearing marie and bailey's critiques we might be in the run for our money here
01:14:23on 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 croquette was perfect
01:14:40crisp 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
01:14:52the grievish it was slightly split but the flavor was perfect
01:14:57your second dish the seafood course was south african pickled kingfish with brioche
01:15:04and 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
01:15:21you guys can do better
01:15:25two out of three elements on that plate were brilliant and wouldn't let you down
01:15:31third course just the unreal the mid course red wine and rosemary braised beef short rib with parsnip
01:15:40puree and beets but what a dish like that beef was in the oven for long enough to just fall off that
01:15:50bone sauce was also good it could have reduced a little bit more but it was delicious you've got
01:15:56the beetroots which match the beef and then you've got the parsnips which match the beetroot which match
01:16:02the beef this is like what i grew up eating it's earthy it's beautiful it adds a smile to your face when
01:16:08you eat i love that dish well done thank you the final course your dessert dubai chocolate eclair
01:16:18when i saw those eclairs coming out of the oven i was gobsmacked they were perfect all of the amount
01:16:24of 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
01:16:46in a restaurant it was a great finish to your meal comparing both the critiques we don't know who's in
01:16:57front it is so close i couldn't even decipher who 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
01:17:51for your third mid course i score you
01:17:59a 10.
01:18:05i score you a 10.
01:18:14two 10s
01:18:15two 10s oh my god that is an incredible feeling
01:18:22and for your delicious dessert i score you a 10.
01:18:31i score you a 10.
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
01:18:56to beat that wow wow wow yeah that's that's really stressful yeah
01:19:03justin and will for your canopy i score you
01:19:13for your second course i score you a nine
01:19:25thank you for your second course i score you an eight
01:19:29four hit we're hit we're hit at the moment i'm shaking for your third course the meat dish
01:19:43i score you a 10.
01:19:55i 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 desserts
01:20:13for your desserts i score you
01:20:19a 10.
01:20:20there's one point there's only one point we need a 10.
01:20:30for your final dish i score you
01:20:38a 10.
01:20:43that gives you a grand total score of 73 out of 80.
01:20:51that makes you the my kitchen rules 20-25 champion
01:21:03a 10.
01:21:13so
01:21:16I believe we've won the freaking title that's insane all that time away from the family is now
01:21:37just so worth it Maria Bali 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 yeah we're just glad we did them proud we've accomplished what we set
01:22:13out to do we've made our kids proud we've made ourselves proud that's amazing everyone let's
01:22:20hear it for the 2025 Markie Charles Shrampdown
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
01:22:52you
01:22:54you
01:22:56you
01:22:58you
Comments