1 00:00:03,640 --> 00:00:05,000 You can go anywhere 2 00:00:05,080 --> 00:00:07,400 and you would never have had this dish served to you, 3 00:00:07,480 --> 00:00:12,080 and we have to come on MKR to be something new. 4 00:00:12,160 --> 00:00:14,440 I'd like to take my hat off to you and thank you very much. 5 00:00:16,120 --> 00:00:17,160 It's about friendship 6 00:00:17,240 --> 00:00:18,880 and it's made with a whole lot of love. 7 00:00:18,960 --> 00:00:20,760 So, yeah. 8 00:00:23,400 --> 00:00:24,960 Sorry. 9 00:00:25,040 --> 00:00:28,440 It's one of my favourite dishes done perfectly. 10 00:00:28,520 --> 00:00:29,560 Wow. 11 00:00:32,880 --> 00:00:36,120 SEPTIMUS CATON (NARRATES): Nine teams from across the country 12 00:00:36,200 --> 00:00:41,640 began their journey to become MKR Champions. 13 00:00:41,720 --> 00:00:43,520 Aprons on, knives out. 14 00:00:43,600 --> 00:00:45,560 Set the tone. Come home. Hit the grand final. 15 00:00:45,640 --> 00:00:48,120 Yeah, easy. Let's do it. Go. 16 00:00:48,200 --> 00:00:53,880 Ultimately, two teams fought hard to make it to the grand final. 17 00:00:53,960 --> 00:00:58,000 First, Simone and Viviana's modern Italian twists... 18 00:00:58,080 --> 00:00:59,120 Mama Mia. 19 00:00:59,200 --> 00:01:01,200 ..wowed everyone from the beginning. 20 00:01:01,280 --> 00:01:02,600 Perfecto. A 10. 21 00:01:02,680 --> 00:01:03,680 Also a 10. 22 00:01:03,760 --> 00:01:08,920 This is the highest score in the history of MKR! 23 00:01:09,000 --> 00:01:10,960 I wish to win this competition. 24 00:01:11,040 --> 00:01:12,040 We can win. 25 00:01:12,120 --> 00:01:14,960 But for mother and son, Caz and Fergus, 26 00:01:15,040 --> 00:01:16,520 it was a slower start. 27 00:01:16,600 --> 00:01:17,920 It's sort of a miss for me. 28 00:01:18,000 --> 00:01:19,720 Ouch. Ouch indeed. 29 00:01:19,800 --> 00:01:23,120 But as a competition ramped up in Kitchen HQ... 30 00:01:23,200 --> 00:01:24,840 I'm going to try something a bit rogue here. 31 00:01:24,920 --> 00:01:27,000 Chocolate and parmesan. Never had that before. 32 00:01:27,080 --> 00:01:29,920 ..Caz and Fergus finally hit their stride. 33 00:01:30,000 --> 00:01:31,040 Wow. Yeah. 34 00:01:31,120 --> 00:01:32,320 I think this is genius. Yep. 35 00:01:33,520 --> 00:01:35,920 But the time pressure of Kitchen HQ... 36 00:01:36,000 --> 00:01:38,520 I freaking hate that clock. We have no time. 37 00:01:38,600 --> 00:01:40,880 ..tripped up Simone and Viviana. 38 00:01:40,960 --> 00:01:43,600 The weakest dish was Simone and Viviana. 39 00:01:43,680 --> 00:01:45,760 It's been known, we're not good with the clock. 40 00:01:45,840 --> 00:01:47,280 Tonight... 41 00:01:47,360 --> 00:01:50,800 This is it, the MKR Grand Final! Whoo! 42 00:01:50,880 --> 00:01:54,840 ..can the modern Italians overcome their Achilles' heel... 43 00:01:54,920 --> 00:01:57,120 It all comes down to this moment. 44 00:01:57,200 --> 00:02:00,960 We're just going to go, cook, win, see you later. 45 00:02:01,040 --> 00:02:04,360 ..and defeat the in-form mother and son? 46 00:02:04,440 --> 00:02:06,200 We're peaking at the right time. 47 00:02:06,280 --> 00:02:07,840 No holding back. No holding back. 48 00:02:07,920 --> 00:02:11,600 One team will win $100,000 49 00:02:11,680 --> 00:02:14,840 and be crowned MKR Champions. 50 00:02:14,920 --> 00:02:17,440 One mistake could cost you the title. 51 00:02:17,520 --> 00:02:19,360 This is hectic, Mum. Let's go. 52 00:02:19,440 --> 00:02:20,440 Moment of truth. 53 00:02:20,520 --> 00:02:22,680 This is going to be a nail-biting showdown. 54 00:02:22,760 --> 00:02:24,640 Oh, my god, wow. 55 00:02:24,720 --> 00:02:25,680 Yes! 56 00:02:25,760 --> 00:02:29,760 You are the My Kitchen Rules Champion! 57 00:02:33,600 --> 00:02:36,560 (THEME MUSIC) 58 00:02:45,480 --> 00:02:50,240 I cannot believe that we are here. My Kitchen Rules Grand Final. 59 00:02:50,320 --> 00:02:52,280 Finale, Simone and Viviana. 60 00:02:52,360 --> 00:02:53,360 Crazy. 61 00:02:53,440 --> 00:02:54,480 What a week. 62 00:02:54,560 --> 00:02:55,600 Crazy. 63 00:02:58,040 --> 00:02:59,960 I always knew Mum was a great cook, 64 00:03:00,040 --> 00:03:02,920 and it means the world for us to do this together. 65 00:03:03,000 --> 00:03:04,720 It's been huge. 66 00:03:04,800 --> 00:03:07,440 We're ready and feeling pretty confident. 67 00:03:07,520 --> 00:03:08,520 Goddamn, we got it. 68 00:03:08,600 --> 00:03:09,600 That's right. 69 00:03:09,680 --> 00:03:10,800 Let's go. 70 00:03:10,880 --> 00:03:13,840 (CHEERS AND APPLAUSE) 71 00:03:18,000 --> 00:03:20,560 Tonight, everyone is here cheering. 72 00:03:22,800 --> 00:03:24,720 You can feel it is vibing, 73 00:03:24,800 --> 00:03:26,160 it's whoa! 74 00:03:27,520 --> 00:03:29,560 We look up. We see the family. 75 00:03:29,640 --> 00:03:32,520 My dad's here, my girlfriend Imogen, 76 00:03:32,600 --> 00:03:33,800 and my sister Avril. 77 00:03:33,880 --> 00:03:34,880 Chills. 78 00:03:34,960 --> 00:03:37,920 (CHEERING) 79 00:03:40,880 --> 00:03:42,000 It is unbelievable 80 00:03:42,080 --> 00:03:43,360 to have our friends here 81 00:03:43,440 --> 00:03:45,840 and my beautiful partner, Victoria. 82 00:03:45,920 --> 00:03:46,880 It was just like... 83 00:03:46,960 --> 00:03:47,920 Unbelievable. 84 00:03:48,000 --> 00:03:49,120 This is not happening. I don't... 85 00:03:49,200 --> 00:03:50,200 Unbelievable. 86 00:03:50,280 --> 00:03:51,240 Wake me up. 87 00:03:51,320 --> 00:03:54,280 (CHEERS AND APPLAUSE) 88 00:04:01,120 --> 00:04:03,440 Caz and Fergus. 89 00:04:03,520 --> 00:04:05,680 Simone and Viviana. 90 00:04:05,760 --> 00:04:09,840 This is it, the MKR Grand Final. 91 00:04:09,920 --> 00:04:11,880 (CHEERS AND APPLAUSE) 92 00:04:13,040 --> 00:04:16,880 You are just one step short 93 00:04:16,960 --> 00:04:19,320 of achieving your dreams 94 00:04:19,400 --> 00:04:23,160 to be named My Kitchen Rules Champions. 95 00:04:26,360 --> 00:04:31,800 Tonight, one team will finally earn that title 96 00:04:31,880 --> 00:04:34,040 and $100,000. 97 00:04:34,120 --> 00:04:36,240 (CHEERING) 98 00:04:36,320 --> 00:04:37,360 Give me the money. 99 00:04:39,360 --> 00:04:43,880 Will it be Caz and Fergus, our gatecrashes, 100 00:04:43,960 --> 00:04:47,240 or will it be Simone and Viviana? 101 00:04:47,320 --> 00:04:50,080 Our charismatic Italians. 102 00:04:50,160 --> 00:04:52,120 We know how taxing tonight will be. 103 00:04:52,200 --> 00:04:55,680 We've seen many teams before you in this same spot. 104 00:04:57,640 --> 00:05:03,000 This is why we invited a very special guest judge... 105 00:05:04,480 --> 00:05:07,600 someone who knows and understands 106 00:05:07,680 --> 00:05:12,120 the pressure of being judged in front of all of Australia, 107 00:05:12,200 --> 00:05:14,400 an acclaimed cookbook author 108 00:05:14,480 --> 00:05:17,040 and Australia's favourite home cook... 109 00:05:18,480 --> 00:05:19,520 please welcome... 110 00:05:21,240 --> 00:05:22,560 Julie Goodwin. 111 00:05:22,640 --> 00:05:24,720 (CHEERS AND APPLAUSE) 112 00:05:27,280 --> 00:05:28,280 Yeah, Julie! 113 00:05:28,360 --> 00:05:29,360 Yeah, Julie Goodwin. 114 00:05:29,440 --> 00:05:31,160 I love Julie. 115 00:05:31,240 --> 00:05:32,240 Julie Goodwin. 116 00:05:32,320 --> 00:05:33,360 Julie, Julie. Julie. 117 00:05:33,440 --> 00:05:35,720 Oh, look, this adds an element of pressure 118 00:05:35,800 --> 00:05:39,320 to be cooking for one of Australia's most loved home cooks. 119 00:05:41,560 --> 00:05:43,120 Julie, thank you for joining us. 120 00:05:43,200 --> 00:05:44,640 We are very happy to have you here tonight. 121 00:05:44,720 --> 00:05:46,920 I'm so excited to be here. Thank you. 122 00:05:47,000 --> 00:05:50,200 I've heard so much about you from these guys and your food, 123 00:05:50,280 --> 00:05:53,520 so, I'm super excited to try what you cook. 124 00:05:53,600 --> 00:05:55,760 Caz and Fergus, how are you guys feeling? 125 00:05:55,840 --> 00:05:59,080 Obviously, we're incredibly nervous and anxious. 126 00:05:59,160 --> 00:06:02,480 Fergus and I haven't spent this sort of time together since he was 15, 127 00:06:02,560 --> 00:06:07,360 so, I feel like this time together has forged an incredible bond, 128 00:06:07,440 --> 00:06:09,520 and this is super special time for me 129 00:06:09,600 --> 00:06:12,680 because how many 25-year-old lads want to spend time with their mum? 130 00:06:12,760 --> 00:06:14,400 It's been brilliant. It's been a lot of fun. 131 00:06:14,480 --> 00:06:16,680 So, if you win, is Fergus now your favourite child? 132 00:06:16,760 --> 00:06:18,080 Oh! (CHUCKLES) 133 00:06:20,920 --> 00:06:21,960 No, certainly not. 134 00:06:25,400 --> 00:06:27,760 No, there's no favourites. 135 00:06:27,840 --> 00:06:29,880 Simone and Viviana, 136 00:06:29,960 --> 00:06:32,000 what can we expect from you in the grand final? 137 00:06:32,080 --> 00:06:36,720 Tonight, we have all of the energy and the passion to give it all 138 00:06:36,800 --> 00:06:42,480 and we have a very strong reason to win, so... 139 00:06:45,640 --> 00:06:49,680 Yeah, recently, I just found out I'm going to become dad. 140 00:06:49,760 --> 00:06:52,520 (CHEERS AND APPLAUSE) 141 00:06:54,520 --> 00:06:55,840 That's beautiful. 142 00:06:55,920 --> 00:06:57,320 What a great announcement. 143 00:06:57,400 --> 00:06:58,720 You're going to need some cash, man. 144 00:07:02,640 --> 00:07:03,920 Mind blowing. 145 00:07:04,000 --> 00:07:07,480 My beautiful partner Victoria, she's pregnant. 146 00:07:07,560 --> 00:07:08,520 Unreal. 147 00:07:08,600 --> 00:07:09,840 Congratulations. 148 00:07:09,920 --> 00:07:12,000 Thank you so much. Beautiful. 149 00:07:12,080 --> 00:07:14,680 So, I'm going to win for him or for her. 150 00:07:14,760 --> 00:07:16,360 I'm going to spoil this kid so much. 151 00:07:16,440 --> 00:07:17,440 I'm going to buy him 152 00:07:17,520 --> 00:07:18,920 so many cool outfits 153 00:07:19,000 --> 00:07:20,200 like, oh, my god. 154 00:07:20,280 --> 00:07:22,120 Oh, I can't wait. 155 00:07:26,760 --> 00:07:31,320 Each team will serve up a four-course menu... 156 00:07:33,120 --> 00:07:35,800 25 plates per course. 157 00:07:37,640 --> 00:07:40,360 100 plates in total. 158 00:07:41,520 --> 00:07:43,520 100 plates of food, that's pretty daunting. 159 00:07:43,600 --> 00:07:44,840 These grand finalists 160 00:07:44,920 --> 00:07:47,000 have a lot on their plate. 161 00:07:47,080 --> 00:07:48,480 (LAUGHTER) 162 00:07:48,560 --> 00:07:51,800 The first course should be served in two hours. 163 00:07:53,040 --> 00:07:54,920 Good luck to you both. 164 00:07:55,000 --> 00:07:58,320 Your time starts... 165 00:07:59,840 --> 00:08:00,840 now. 166 00:08:00,920 --> 00:08:03,440 (CHEERING) 167 00:08:03,520 --> 00:08:05,400 Hey, guys. 168 00:08:11,160 --> 00:08:12,160 Get out of my way. 169 00:08:12,240 --> 00:08:13,480 Oh. 170 00:08:15,600 --> 00:08:17,160 Let's go. 171 00:08:17,240 --> 00:08:19,600 Well, I'm going to start on the beef mince for our entree. 172 00:08:19,680 --> 00:08:20,680 You got it. 173 00:08:20,760 --> 00:08:23,600 The food that Caz and Fergus produced in their semifinal 174 00:08:23,680 --> 00:08:25,440 was some of the most delicious food 175 00:08:25,520 --> 00:08:26,680 I've tasted in the competition. 176 00:08:26,760 --> 00:08:29,920 Simone and Viviana have been amazing 177 00:08:30,000 --> 00:08:32,120 most of the way with a few hiccups. 178 00:08:32,200 --> 00:08:33,200 This is going to be 179 00:08:33,280 --> 00:08:34,880 a nail-biting show down. 180 00:08:34,960 --> 00:08:36,000 Whoo. 181 00:08:36,080 --> 00:08:39,200 (CHEERING) 182 00:08:39,280 --> 00:08:41,280 Go, Simo and Viv. 183 00:08:41,360 --> 00:08:43,200 It is very important we're going to start off 184 00:08:43,280 --> 00:08:44,680 in a good path today 185 00:08:44,760 --> 00:08:47,520 to set up a very good start to the competition. 186 00:08:47,600 --> 00:08:49,160 I'm going to start cleaning the lobster. OK? 187 00:08:49,240 --> 00:08:50,240 Amazing. 188 00:08:50,320 --> 00:08:53,920 For entree, we're making lobster and guanciale taco. 189 00:08:54,000 --> 00:08:57,280 I'm going to start with the dough for the taco. 190 00:08:57,360 --> 00:08:58,720 OK? OK. 191 00:08:58,800 --> 00:09:00,040 We feel like we're going to bring 192 00:09:00,120 --> 00:09:01,160 the stronger menu 193 00:09:01,240 --> 00:09:02,720 we ever had in this competition, 194 00:09:02,800 --> 00:09:04,320 but there's a lot of preparation, 195 00:09:04,400 --> 00:09:05,720 a lot of things going on, so, 196 00:09:05,800 --> 00:09:07,600 that would be our key focus today. 197 00:09:07,680 --> 00:09:09,280 Stay in time. 198 00:09:09,360 --> 00:09:11,920 Viv, how are we going to handle the clock today? 199 00:09:12,000 --> 00:09:16,200 I'm not looking at it. I got this. 200 00:09:16,280 --> 00:09:17,280 Kitchen HQ 201 00:09:17,360 --> 00:09:19,160 has been very tough for us. 202 00:09:19,240 --> 00:09:22,200 We don't do too well under pressure, 203 00:09:22,280 --> 00:09:25,080 but today we are just going to go, 204 00:09:25,160 --> 00:09:26,960 cook, win, see you later. 205 00:09:27,040 --> 00:09:29,120 Let's go! 206 00:09:29,200 --> 00:09:30,360 Let's go, Ferg. 207 00:09:30,440 --> 00:09:32,600 Beef patties are on, get a nice and crisp, 208 00:09:32,680 --> 00:09:34,080 so, you got that kind of burger taste, 209 00:09:34,160 --> 00:09:37,240 but we're going to turn it into something way better. 210 00:09:37,320 --> 00:09:40,280 For entree, we'll be making Fergburg spring rolls 211 00:09:40,360 --> 00:09:42,120 with gochujang aioli. 212 00:09:42,200 --> 00:09:46,040 So, we've got a traditional kind of cheeseburger filling 213 00:09:46,120 --> 00:09:48,560 inside a spring roll with a hot aioli. 214 00:09:48,640 --> 00:09:50,320 The old Fergburg special. 215 00:09:50,400 --> 00:09:52,680 Imagine a deconstructed cheeseburger, 216 00:09:52,760 --> 00:09:54,240 everything got blended up. 217 00:09:54,320 --> 00:09:55,400 It's an on-trend thing to have 218 00:09:55,480 --> 00:09:57,240 a cheeseburger spring roll. 219 00:09:57,320 --> 00:09:59,360 What's that you guys cooking? 220 00:09:59,440 --> 00:10:00,960 Cheeseburger spring roll. 221 00:10:01,040 --> 00:10:03,720 That's so cool. Oh, I hate you. 222 00:10:03,800 --> 00:10:05,680 (LAUGHS) What are you doing? 223 00:10:05,760 --> 00:10:07,480 Lobster and guanciale taco. 224 00:10:07,560 --> 00:10:08,600 Oh, I hate you too. 225 00:10:08,680 --> 00:10:10,480 (LAUGHS) Good, amore. 226 00:10:10,560 --> 00:10:11,520 We've seen a lot 227 00:10:11,600 --> 00:10:13,320 of very intricate dishes 228 00:10:13,400 --> 00:10:15,120 that have been presented 229 00:10:15,200 --> 00:10:16,480 by Simone and Viviana. 230 00:10:16,560 --> 00:10:18,480 But they've struggled a little bit in headquarters 231 00:10:18,560 --> 00:10:19,520 with time pressure. 232 00:10:19,600 --> 00:10:21,160 This is a massive challenge. 233 00:10:21,240 --> 00:10:23,920 It's 25 plates per course, 234 00:10:24,000 --> 00:10:25,680 there's four-course, there's 100 plates. 235 00:10:25,760 --> 00:10:28,080 There's only two of them, in a restaurant world, 236 00:10:28,160 --> 00:10:29,320 there would be 10 chefs or 12 chefs. 237 00:10:29,400 --> 00:10:30,960 And they'd be prepping for a lot longer than this. 238 00:10:31,040 --> 00:10:32,000 Yeah, yeah, yeah. Exactly. 239 00:10:32,080 --> 00:10:34,360 I think it's hard to appreciate as a home cook 240 00:10:34,440 --> 00:10:35,440 how hard it is to take it 241 00:10:35,520 --> 00:10:37,280 from something you cook for four people 242 00:10:37,360 --> 00:10:39,560 to something that you cook 25 plates on. 243 00:10:39,640 --> 00:10:41,320 It's a whole different ballgame. 244 00:10:42,760 --> 00:10:44,280 Is he actually making tacos? 245 00:10:44,360 --> 00:10:46,680 Yeah. Yeah. Italian is not doing Italian. 246 00:10:46,760 --> 00:10:49,080 I know. They're taking a bit of a risk today. 247 00:10:49,160 --> 00:10:51,720 I guess you got to push yourself at the end, you want to show off. 248 00:10:52,800 --> 00:10:55,080 This is like a bit of Mexican vibe, 249 00:10:55,160 --> 00:10:57,760 but yes, we are growing, guys, 250 00:10:57,840 --> 00:10:59,840 you know, we do new things now. 251 00:10:59,920 --> 00:11:01,360 Simo. Oi. 252 00:11:01,440 --> 00:11:02,560 Lobster are ready. 253 00:11:02,640 --> 00:11:04,200 Cool. 254 00:11:04,280 --> 00:11:05,840 Now, put the butter in. 255 00:11:05,920 --> 00:11:07,280 The butter is in. Yeah. 256 00:11:07,360 --> 00:11:08,640 We are going to give credit 257 00:11:08,720 --> 00:11:10,240 to Australia, they introduce us 258 00:11:10,320 --> 00:11:11,560 to sea surf and turf. 259 00:11:11,640 --> 00:11:13,880 So, we wanted to create this dish. 260 00:11:13,960 --> 00:11:16,480 It's going to be like a nice and fresh taco. 261 00:11:16,560 --> 00:11:18,320 We're going to mix guanciale and lobster. 262 00:11:18,400 --> 00:11:22,040 That will be another surf and turf, our Italian way. 263 00:11:22,120 --> 00:11:24,400 Guanciale is pork. 264 00:11:24,480 --> 00:11:26,720 The guanciale is the cheek. 265 00:11:26,800 --> 00:11:29,720 Softshell taco, obviously I need to make the right thickness. 266 00:11:29,800 --> 00:11:31,000 I want to be light. 267 00:11:31,080 --> 00:11:32,200 Our Australia journey, 268 00:11:32,280 --> 00:11:33,320 just the beginning. 269 00:11:33,400 --> 00:11:34,400 This is home now. 270 00:11:34,480 --> 00:11:36,120 I'm going to have an Italian 271 00:11:36,200 --> 00:11:37,760 and French baby 272 00:11:37,840 --> 00:11:39,200 with Australian roots. 273 00:11:39,280 --> 00:11:40,600 She's going to be 274 00:11:40,680 --> 00:11:42,160 the perfect triangle mix. 275 00:11:42,240 --> 00:11:45,280 Oh, Mama. (LAUGHS) 276 00:11:45,360 --> 00:11:48,240 Yeah. Looks good. Looks amazing. 277 00:11:51,600 --> 00:11:53,920 Hey, give me a hug, Dad. 278 00:11:54,000 --> 00:11:55,680 Oh, thank you. 279 00:11:55,760 --> 00:11:56,800 Welcome to the club. 280 00:11:56,880 --> 00:11:59,240 Thank you. Thank you. 281 00:11:59,320 --> 00:12:01,280 She must be very proud of you. 282 00:12:02,440 --> 00:12:03,640 Yeah, not only is... 283 00:12:03,720 --> 00:12:04,760 You've got one watching, 284 00:12:04,840 --> 00:12:06,320 there's two at the minute watching you. 285 00:12:08,320 --> 00:12:10,160 Hey, don't mess it up. I know. 286 00:12:12,680 --> 00:12:14,680 During this entree course 287 00:12:14,760 --> 00:12:16,120 and we need to try to get 288 00:12:16,200 --> 00:12:18,120 as much as prep ready 289 00:12:18,200 --> 00:12:19,160 for the next course. 290 00:12:19,240 --> 00:12:24,200 So, I need to make the dough for the taco and the dough 291 00:12:24,280 --> 00:12:25,480 for the seafood course, 292 00:12:25,560 --> 00:12:27,400 hopefully it's going to go as planned. 293 00:12:30,200 --> 00:12:34,080 Teams, you got one hour left. Half your time is gone. Let's go. 294 00:12:34,160 --> 00:12:36,360 (CHEERING) 295 00:12:36,440 --> 00:12:37,640 Making an aioli base, 296 00:12:37,720 --> 00:12:39,480 so, then make it into gochujang aioli, 297 00:12:39,560 --> 00:12:42,280 a bit of technique, you know? 298 00:12:42,360 --> 00:12:43,320 It's home cooking. 299 00:12:43,400 --> 00:12:45,040 Yes, but it's the grand final, 300 00:12:45,120 --> 00:12:47,000 we're going to have to elevate everything today. 301 00:12:47,080 --> 00:12:48,680 That's why we're here. We want to win. 302 00:12:48,760 --> 00:12:51,640 Mum has a dream to open up a restaurant down in Tassie. 303 00:12:51,720 --> 00:12:53,480 It'll be absolutely incredible 304 00:12:53,560 --> 00:12:54,880 to be a part of Mum's food dream 305 00:12:54,960 --> 00:12:56,800 and get it off the ground. 306 00:12:56,880 --> 00:12:58,520 You've worked very hard throughout your life, 307 00:12:58,600 --> 00:13:02,400 and I think now is a perfect time for this next chapter in your life. 308 00:13:02,480 --> 00:13:03,480 This is really going to help 309 00:13:03,560 --> 00:13:04,560 make that happen. 310 00:13:04,640 --> 00:13:05,680 Big time. 311 00:13:05,760 --> 00:13:08,080 So, if you are OK doing the spring rolls, 312 00:13:08,160 --> 00:13:10,080 I'm going to start on the beef short ribs, 313 00:13:10,160 --> 00:13:11,920 which are from the meat course. 314 00:13:12,000 --> 00:13:13,840 They're like a four or five-hour cook. 315 00:13:13,920 --> 00:13:15,120 We need to get them started. 316 00:13:15,200 --> 00:13:18,680 For our meat course we'll be serving a Szechuan beef short rib, 317 00:13:18,760 --> 00:13:20,800 shallot flatbread and cabbage. 318 00:13:20,880 --> 00:13:23,120 OK, so, those ribs are all browned off, Ferg. 319 00:13:23,200 --> 00:13:24,880 I'm going to cover them. Get them in the oven. 320 00:13:24,960 --> 00:13:25,960 Please and thank you. 321 00:13:26,040 --> 00:13:27,160 Well done, you two. 322 00:13:27,240 --> 00:13:29,040 (CHEERING) 323 00:13:29,120 --> 00:13:31,160 Caz and Fergus are already working in the main course 324 00:13:31,240 --> 00:13:32,200 getting the ribs in, 325 00:13:32,280 --> 00:13:34,880 so, they're very well ahead, motoring along. 326 00:13:34,960 --> 00:13:36,400 Well, that's where a plan comes into play 327 00:13:36,480 --> 00:13:38,320 where you've got a list and you follow it. 328 00:13:41,400 --> 00:13:42,800 Amore, we got 40 minutes. 329 00:13:42,880 --> 00:13:44,120 I know. 330 00:13:44,200 --> 00:13:45,480 The taco, 331 00:13:45,560 --> 00:13:47,520 they take long time to be cooked. 332 00:13:48,680 --> 00:13:53,240 We got 25 to make one by one and make sure they're all perfect. 333 00:13:53,320 --> 00:13:55,600 It's taking way too long to warm up, amore. 334 00:13:55,680 --> 00:13:57,520 It's very annoying. 335 00:13:57,600 --> 00:13:59,040 So, I'm very frustrated right now 336 00:13:59,120 --> 00:14:00,120 because I need to do 337 00:14:00,200 --> 00:14:01,200 so many other things. 338 00:14:01,280 --> 00:14:04,440 There's the last thing that I need is not even this cooked, 339 00:14:04,520 --> 00:14:05,760 not uncooked. 340 00:14:05,840 --> 00:14:07,560 This is the first course 341 00:14:07,640 --> 00:14:10,080 and I feel like we're falling behind already. 342 00:14:12,080 --> 00:14:15,680 30 minutes to go! Time is flying. 343 00:14:15,760 --> 00:14:17,560 I'm going to start frying. Yeah. OK. 344 00:14:17,640 --> 00:14:19,080 Let's go, Ferg. 345 00:14:19,160 --> 00:14:20,200 I'm frying the spring rolls. 346 00:14:20,280 --> 00:14:21,280 What I'm hoping to see 347 00:14:21,360 --> 00:14:22,800 is a bit of puff in them 348 00:14:22,880 --> 00:14:23,880 but no blisters. 349 00:14:23,960 --> 00:14:26,200 I want slightly browner, slightly gold, 350 00:14:26,280 --> 00:14:27,440 that's what I'm hoping for. 351 00:14:30,560 --> 00:14:32,680 Amore, how is the timing going for you? 352 00:14:32,760 --> 00:14:35,400 I'm just enough, just. 353 00:14:35,480 --> 00:14:38,360 Well, I was hoping to do things with calm, 354 00:14:38,440 --> 00:14:42,000 but there's no such a thing as calm in Kitchen HQ. 355 00:14:45,240 --> 00:14:46,880 (CHEERING) 356 00:14:46,960 --> 00:14:48,640 I'm just going to cut one to try here, Mum. 357 00:14:48,720 --> 00:14:49,720 Yes. 358 00:14:54,280 --> 00:14:55,560 How is that, Caz? 359 00:14:55,640 --> 00:14:57,440 Good? Happy with that? 360 00:14:57,520 --> 00:14:58,840 Oh, they're yummy. 361 00:14:58,920 --> 00:15:00,480 (CHEERING) 362 00:15:02,440 --> 00:15:04,760 Ten minutes to go. Come on. This is it. 363 00:15:04,840 --> 00:15:06,520 Ten minutes. 364 00:15:06,600 --> 00:15:08,040 Amore, last one. 365 00:15:13,920 --> 00:15:15,280 Let's go. 366 00:15:15,360 --> 00:15:16,600 Allora. The tacos are there. 367 00:15:16,680 --> 00:15:18,680 You can start to put one taco in each table, amore. 368 00:15:18,760 --> 00:15:21,080 We are behind for the next courses, 369 00:15:21,160 --> 00:15:22,880 that is for sure, 370 00:15:22,960 --> 00:15:24,200 but we need to focus 371 00:15:24,280 --> 00:15:25,960 on entree right now. 372 00:15:26,040 --> 00:15:28,000 Oh, Simone's pulling out the lobster. 373 00:15:28,080 --> 00:15:29,960 How often do we have lobster? 374 00:15:30,040 --> 00:15:33,200 Really? Because it's such a delicacy, such a luxury item. 375 00:15:33,280 --> 00:15:35,200 You live in Toorak. Don't you have it for breakfast? 376 00:15:35,280 --> 00:15:36,440 No, darling. (LAUGHTER) 377 00:15:36,520 --> 00:15:40,080 The lobster is exactly I want, thank God. 378 00:15:40,160 --> 00:15:41,920 Yum. Yummy? 379 00:15:42,000 --> 00:15:43,320 Yes. 380 00:15:43,400 --> 00:15:45,200 Can't wait to taste your food. 381 00:15:45,280 --> 00:15:48,520 You've got five minutes to go. 382 00:15:48,600 --> 00:15:49,960 You keep plating. I'll keep chopping. 383 00:15:50,040 --> 00:15:52,360 We are confident that this dish is came out the way we wanted. 384 00:15:52,440 --> 00:15:54,520 We have the cucumber, we have the chilli, 385 00:15:54,600 --> 00:15:57,640 we have the avocado mousse, we have the pickled onion, 386 00:15:57,720 --> 00:15:59,520 lobster, guanciale, pump, pump, pump. 387 00:15:59,600 --> 00:16:01,600 Done. Hey, let's go. 388 00:16:01,680 --> 00:16:03,400 Teams, you got one minute left. 389 00:16:03,480 --> 00:16:05,640 I want this entree to be delicious. Come on. 390 00:16:06,880 --> 00:16:08,000 One minute, one minute. 391 00:16:09,480 --> 00:16:10,920 We've got to make sure we're doing everything. 392 00:16:11,000 --> 00:16:12,160 So, what does it need? 393 00:16:12,240 --> 00:16:13,720 Does it need a hit of oil or anything? 394 00:16:13,800 --> 00:16:15,480 Yeah, let's put a little bit of that oil. 395 00:16:16,880 --> 00:16:20,520 Ten, nine, eight, seven, 396 00:16:20,600 --> 00:16:25,600 six, five, four, three, two, one. 397 00:16:25,680 --> 00:16:27,400 That's it, stop cooking. 398 00:16:27,480 --> 00:16:29,920 Step away from the benches. 399 00:16:30,000 --> 00:16:31,600 Yes. 400 00:16:31,680 --> 00:16:32,680 Good job. 401 00:16:32,760 --> 00:16:35,600 Well done. Hectic. 402 00:16:35,680 --> 00:16:36,960 That was hectic. 403 00:16:37,040 --> 00:16:38,280 That looks good. OK. 404 00:16:38,360 --> 00:16:39,400 Well done. 405 00:16:42,120 --> 00:16:43,280 (SCREAMING) 406 00:16:43,360 --> 00:16:44,720 That's it. 407 00:16:44,800 --> 00:16:47,960 Your first course of the grand final done and dusted. 408 00:16:48,040 --> 00:16:49,800 Take a break while we taste your food. 409 00:16:49,880 --> 00:16:51,920 (CHEERS AND APPLAUSE) 410 00:16:52,000 --> 00:16:55,200 Well done, guys. Well done, guys. 411 00:17:01,840 --> 00:17:05,400 Well, here we are at the last tasting table of 2024. 412 00:17:05,480 --> 00:17:07,920 What an exciting competition has been so far. 413 00:17:08,000 --> 00:17:09,680 Let's try Caz and Fergus's 414 00:17:09,760 --> 00:17:14,040 Fergburg Spring rolls with gochujang aioli. 415 00:17:16,160 --> 00:17:17,920 We need a positive start. 416 00:17:18,000 --> 00:17:20,680 I want to do well to help Mum's food dream. 417 00:17:20,760 --> 00:17:22,160 And if these don't come across 418 00:17:22,240 --> 00:17:23,560 as a cheeseburger, 419 00:17:23,640 --> 00:17:26,680 if this kind of falls flat as an entree, 420 00:17:26,760 --> 00:17:28,120 we're off to a terrible start. 421 00:17:29,400 --> 00:17:30,400 Thank you. 422 00:17:33,680 --> 00:17:34,800 Cheers. Cheers. 423 00:17:34,880 --> 00:17:35,960 Cheers. Cheers. 424 00:17:37,240 --> 00:17:38,320 Alright, let's go. 425 00:17:54,680 --> 00:17:55,720 Oh, wow. 426 00:17:58,960 --> 00:18:00,240 The sauce is amazing. 427 00:18:01,720 --> 00:18:03,120 Good spice, hey? 428 00:18:03,200 --> 00:18:05,520 This to me is Caz and Fergus's MO. 429 00:18:05,600 --> 00:18:07,400 They punch flavour 430 00:18:07,480 --> 00:18:10,400 on top of flavour, on top of flavour. 431 00:18:10,480 --> 00:18:13,160 It basically is a cheeseburger in the spring roll. 432 00:18:13,240 --> 00:18:14,920 It is it. Close your eyes. That's exactly... 433 00:18:15,000 --> 00:18:16,280 And that's what it's meant to do. 434 00:18:16,360 --> 00:18:18,880 I do like the kick in the aioli. 435 00:18:18,960 --> 00:18:21,040 I like that chilli oil on top as well. 436 00:18:21,120 --> 00:18:23,760 That sauce is gold. You could bottle that. 437 00:18:23,840 --> 00:18:26,360 It's an addictive little entree I find. 438 00:18:26,440 --> 00:18:27,480 Oh, yeah. 439 00:18:27,560 --> 00:18:29,080 Alright, let's try the next dish. 440 00:18:31,320 --> 00:18:35,520 Simone and Viviana's Lobster and Guanciale Taco. 441 00:18:39,680 --> 00:18:45,560 We do think our entree is up to grand final standard. 442 00:18:45,640 --> 00:18:47,280 We're very happy. 443 00:18:47,360 --> 00:18:48,360 Thank you. 444 00:18:51,760 --> 00:18:52,760 Thank you. 445 00:18:56,440 --> 00:18:58,160 Thank you. 446 00:18:58,240 --> 00:18:59,240 It looks inviting, doesn't it? 447 00:18:59,320 --> 00:19:00,840 Yeah, nice presentation. It does. 448 00:19:00,920 --> 00:19:02,320 Colours and textures. Yeah. 449 00:19:03,720 --> 00:19:04,760 Roll it up. 450 00:19:16,480 --> 00:19:17,800 Mmm. That's awesome. 451 00:19:19,840 --> 00:19:21,360 That crunch. Oh, man. 452 00:19:21,440 --> 00:19:22,600 That crunch is amazing. 453 00:19:22,680 --> 00:19:24,000 Yeah, so fresh as well. 454 00:19:24,080 --> 00:19:25,520 It's a good taco. 455 00:19:25,600 --> 00:19:26,800 It's amazing. 456 00:19:26,880 --> 00:19:29,400 I think the lobster's cooked really well. 457 00:19:29,480 --> 00:19:30,640 And I love the guanciale. 458 00:19:30,720 --> 00:19:32,480 It's got a beautiful little crunch. 459 00:19:32,560 --> 00:19:34,320 The sweetness of that lobster coming out 460 00:19:34,400 --> 00:19:35,720 and the saltiness of the guanciale, 461 00:19:35,800 --> 00:19:37,760 which makes it great little balance, isn't it? 462 00:19:37,840 --> 00:19:39,720 They've shown quite a few techniques here. 463 00:19:39,800 --> 00:19:41,360 The tortilla has been made from scratch. 464 00:19:41,440 --> 00:19:42,680 I just think it's really impressive. 465 00:19:43,760 --> 00:19:47,480 I think coming out of the gates, we've got two very strong teams, 466 00:19:47,560 --> 00:19:48,840 and I think... 467 00:19:48,920 --> 00:19:50,520 For me, I think it's pretty neck and neck. 468 00:19:51,680 --> 00:19:53,760 Coming up... This is hectic, Mum. 469 00:19:53,840 --> 00:19:54,920 It's OK. 470 00:19:55,000 --> 00:20:00,000 Every single thing on every single plate matters. 471 00:20:00,080 --> 00:20:04,720 The teams pull out all the stops to impress the judges. 472 00:20:04,800 --> 00:20:06,160 It's going to win it for us. 473 00:20:06,240 --> 00:20:08,440 So, we've got a battle-off on our hands now. 474 00:20:08,520 --> 00:20:09,840 Open up, you bastards. 475 00:20:09,920 --> 00:20:14,280 And Simone and Viviana's HQ curse strikes again. 476 00:20:14,360 --> 00:20:15,400 Oh, my god. 477 00:20:15,480 --> 00:20:17,720 If they can't fix this, that's it. Goodbye. 478 00:20:17,800 --> 00:20:18,880 What do I need to do? 479 00:20:22,480 --> 00:20:25,440 (CHEERING) 480 00:20:27,400 --> 00:20:29,240 We've been talking about grand final 481 00:20:29,320 --> 00:20:31,120 since day one. 482 00:20:31,200 --> 00:20:32,600 We've been saying, "Can you imagine? 483 00:20:32,680 --> 00:20:33,680 Can you imagine? 484 00:20:33,760 --> 00:20:34,760 And guess what?" 485 00:20:34,840 --> 00:20:36,880 I don't have to imagine it. 486 00:20:36,960 --> 00:20:38,240 I'm here, baby. 487 00:20:40,640 --> 00:20:41,960 Thank you both for your entree. 488 00:20:42,040 --> 00:20:47,040 You now just have 90 minutes to serve up your seafood course... 489 00:20:48,240 --> 00:20:51,000 and your time starts now. 490 00:20:52,800 --> 00:20:54,720 (CHEERING) 491 00:20:56,080 --> 00:20:58,800 Entree, tick. Done. 492 00:20:58,880 --> 00:21:00,600 Got the prawns, and I'll start prepping them 493 00:21:00,680 --> 00:21:01,880 for the seafood course. 494 00:21:01,960 --> 00:21:04,040 We're feeling good. I think we're off to a good start. 495 00:21:04,120 --> 00:21:06,040 Now, we've got to focus on seafood. 496 00:21:06,120 --> 00:21:07,360 For our seafood course, 497 00:21:07,440 --> 00:21:09,840 we'll be making chargrilled lemongrass prawns 498 00:21:09,920 --> 00:21:11,280 with Vietnamese chimichurri. 499 00:21:13,280 --> 00:21:14,640 Is that lemongrass, Ferg? 500 00:21:14,720 --> 00:21:17,960 Yeah, marinade for the prawns. 501 00:21:18,040 --> 00:21:19,000 There's a lot on the line. 502 00:21:19,080 --> 00:21:20,080 A huge amount, 503 00:21:20,160 --> 00:21:21,280 and there's no margin for error. 504 00:21:21,360 --> 00:21:25,200 Cooking against Simone and Viviana, it's our toughest challenge yet. 505 00:21:25,280 --> 00:21:29,240 If we just keep our hair on, stick to the plan, we'll be good. 506 00:21:29,320 --> 00:21:31,080 $100,000 on the line. 507 00:21:31,160 --> 00:21:32,120 No holding back. 508 00:21:32,200 --> 00:21:34,120 No holding back. 509 00:21:34,200 --> 00:21:36,600 We're doing Southeast Asian for our seafood course. 510 00:21:36,680 --> 00:21:39,400 That's our strength. There's no escaping the spice today. 511 00:21:39,480 --> 00:21:41,880 We got so much intensity in this dish. 512 00:21:41,960 --> 00:21:43,840 It's going to be grand final worthy. 513 00:21:47,480 --> 00:21:48,960 Viviana. Yes. 514 00:21:49,040 --> 00:21:51,640 What is the title of your seafood dish? 515 00:21:51,720 --> 00:21:55,240 It's cappellacci fagioli... 516 00:21:56,400 --> 00:21:57,440 What's the title? 517 00:21:58,800 --> 00:22:01,080 For seafood course, 518 00:22:01,160 --> 00:22:04,000 we're doing cappellacci fagioli e cozze. 519 00:22:04,080 --> 00:22:07,200 Which means beans and mussels. 520 00:22:08,560 --> 00:22:09,960 Now, I'm going to start with the pasta. 521 00:22:11,760 --> 00:22:13,640 Cappellacci is pasta 522 00:22:13,720 --> 00:22:15,680 that will look like a hat. 523 00:22:15,760 --> 00:22:17,920 That's why it's called cappellacci. 524 00:22:18,000 --> 00:22:19,000 Which means hat. 525 00:22:22,600 --> 00:22:23,880 He's done this before. 526 00:22:23,960 --> 00:22:26,920 He looks like an octopus right now with lots of different legs. 527 00:22:28,080 --> 00:22:30,760 Yes, Simone. 528 00:22:30,840 --> 00:22:33,240 OK, so, we need to work extremely fast now 529 00:22:33,320 --> 00:22:35,240 because we are running behind. 530 00:22:35,320 --> 00:22:37,640 We haven't started meat course. 531 00:22:37,720 --> 00:22:39,920 We haven't started on dessert, 532 00:22:40,000 --> 00:22:41,960 and this won't happen. 533 00:22:43,200 --> 00:22:44,520 This is like a domino effect. 534 00:22:44,600 --> 00:22:46,840 Viviana's doing amazing. Amazing. 535 00:22:46,920 --> 00:22:49,000 She's doing so good. Amore, you're doing great. 536 00:22:52,080 --> 00:22:54,640 I cannot get over his hot girlfriend. 537 00:22:54,720 --> 00:22:56,720 Hey, look at her. She's stunning. 538 00:23:01,360 --> 00:23:03,240 One course down, three to go. 539 00:23:03,320 --> 00:23:05,760 How much work do the team have to go through? 540 00:23:05,840 --> 00:23:07,880 Oh, my gosh, there's so much involved. 541 00:23:07,960 --> 00:23:09,960 So, on Ferg and Caz's side, 542 00:23:10,040 --> 00:23:12,080 they're butterflying the prawns is still going on that. 543 00:23:12,160 --> 00:23:13,400 That's always the longest job. 544 00:23:13,480 --> 00:23:16,240 Some really beautiful looking pasta being made over there. 545 00:23:16,320 --> 00:23:17,840 Then it's all got to be perfect as well. 546 00:23:19,160 --> 00:23:21,640 Simo, what style of pasta are you making? 547 00:23:21,720 --> 00:23:24,320 Cappellacci is that shape of a hat. 548 00:23:24,400 --> 00:23:26,120 Oh, hat. 549 00:23:26,200 --> 00:23:27,280 Hats off to you. 550 00:23:27,360 --> 00:23:28,400 Sorry. 551 00:23:30,280 --> 00:23:31,640 Simone and Viviana doing pasta 552 00:23:31,720 --> 00:23:32,720 for their seafood course 553 00:23:32,800 --> 00:23:34,400 and that's their strong suit. 554 00:23:34,480 --> 00:23:36,880 Amore, the pasta's coming together very nicely. 555 00:23:36,960 --> 00:23:38,160 I'm very happy with it. 556 00:23:38,240 --> 00:23:40,120 I'm very glad to hear that. 557 00:23:40,200 --> 00:23:42,320 We feel confident in the Asian flavours, 558 00:23:42,400 --> 00:23:44,440 but there's a bit of pressure not to hold back. 559 00:23:44,520 --> 00:23:45,920 You happy with the flavours? 560 00:23:46,000 --> 00:23:47,240 Yeah. Sweet. 561 00:23:47,320 --> 00:23:48,360 It means the world 562 00:23:48,440 --> 00:23:49,760 to be a part of Mum's food dream. 563 00:23:49,840 --> 00:23:51,000 So, I'm going to do everything 564 00:23:51,080 --> 00:23:53,520 and anything I can to make it a reality. 565 00:23:53,600 --> 00:23:56,720 Beautiful, fresh prawn, Fergus. These are going to be so juicy. 566 00:23:56,800 --> 00:24:00,360 Caz and Fergus have pulled out some amazing Asian style dishes. 567 00:24:00,440 --> 00:24:02,480 And one thing they definitely know how to do 568 00:24:02,560 --> 00:24:05,320 is put a lot of flavour in a small space. 569 00:24:05,400 --> 00:24:08,240 I think that's just the right amount of marinade, Mum. 570 00:24:08,320 --> 00:24:09,600 One hour to go. 571 00:24:09,680 --> 00:24:11,840 Keep up the pace. Let's go. 572 00:24:11,920 --> 00:24:13,160 (CHEERS AND APPLAUSE) Yeah, guys. 573 00:24:16,040 --> 00:24:17,680 OK, so, the mussels are in. 574 00:24:17,760 --> 00:24:18,880 I'll be getting the pot. 575 00:24:18,960 --> 00:24:20,920 Yeah, shaking. Shaking them, smashing around. 576 00:24:21,000 --> 00:24:23,400 Aye. Shit. 577 00:24:25,920 --> 00:24:27,600 It's bloody intense down there. 578 00:24:27,680 --> 00:24:28,880 It is intense down there. 579 00:24:30,880 --> 00:24:31,840 I am not going to lie. 580 00:24:31,920 --> 00:24:33,720 I would like to be feeling that intensity right now 581 00:24:33,800 --> 00:24:35,560 because then I would be down there. 582 00:24:35,640 --> 00:24:37,640 I'm going to get started on the chimichurri now, yeah? 583 00:24:37,720 --> 00:24:39,240 We're going for Vietnamese chimichurri. 584 00:24:39,320 --> 00:24:40,960 So, yes, we need the heat and 585 00:24:41,040 --> 00:24:42,560 the colour of normal chimichurri, 586 00:24:42,640 --> 00:24:43,960 but we need lots of chilli. 587 00:24:44,040 --> 00:24:45,720 You know, chimichurri, you want a bit of zing, 588 00:24:45,800 --> 00:24:47,320 a bit of heat with these prawns. 589 00:24:47,400 --> 00:24:49,160 Are they hot, Ferg? Have you tried one? 590 00:24:49,240 --> 00:24:50,240 Just about to. 591 00:24:56,440 --> 00:24:58,280 (GRUNTS) 592 00:24:58,360 --> 00:25:00,040 Yeah, they're good. 593 00:25:00,120 --> 00:25:02,680 30 minutes left. Come on. 594 00:25:02,760 --> 00:25:04,560 Simo, they opened. 595 00:25:04,640 --> 00:25:06,480 They opened, about time, eh. 596 00:25:06,560 --> 00:25:07,800 Eh, I know. 597 00:25:07,880 --> 00:25:10,800 Now, we're going to cook some of the mussels in the butter, 598 00:25:10,880 --> 00:25:12,160 that I cooked the lobster 599 00:25:12,240 --> 00:25:15,400 and we are going to make a mussel butter. 600 00:25:15,480 --> 00:25:17,760 Simone is using the butter from the lobster with the mussels. 601 00:25:17,840 --> 00:25:19,040 That's so smart. 602 00:25:19,120 --> 00:25:21,280 They know seafood, don't they? They do. 603 00:25:21,360 --> 00:25:22,480 This butter is going to be 604 00:25:22,560 --> 00:25:24,160 full of seafood flavour 605 00:25:24,240 --> 00:25:25,520 into our sauce. 606 00:25:25,600 --> 00:25:26,680 I need to keep stirring it, 607 00:25:26,760 --> 00:25:29,360 otherwise if I stop this movement, it will split. 608 00:25:29,440 --> 00:25:30,720 We got a lot of work to do. 609 00:25:30,800 --> 00:25:31,800 We are a little bit behind, 610 00:25:31,880 --> 00:25:32,880 me and Viviana. 611 00:25:32,960 --> 00:25:34,160 We had a plan of action. 612 00:25:34,240 --> 00:25:35,240 Right now, 613 00:25:35,320 --> 00:25:37,120 I was supposed to start dessert. 614 00:25:41,600 --> 00:25:44,400 We have zero prep done 615 00:25:44,480 --> 00:25:46,320 for the meat and for the dessert. 616 00:25:46,400 --> 00:25:48,040 Simone, I need your help. 617 00:25:48,120 --> 00:25:50,480 It's stressing us out. 618 00:25:50,560 --> 00:25:52,800 Why you want... Can you help me please? 619 00:25:52,880 --> 00:25:54,600 Teams, this is the grand final. 620 00:25:54,680 --> 00:25:57,520 Let me remind you, leave nothing to chance. 621 00:25:58,840 --> 00:26:01,920 I am whisking away the grand final. 622 00:26:02,000 --> 00:26:03,240 Come on, guys. 623 00:26:03,320 --> 00:26:04,520 It looks like Viviana 624 00:26:04,600 --> 00:26:07,520 is spending a lot of time whisking. 625 00:26:07,600 --> 00:26:11,120 Caz and Fergus have started on their meat course. 626 00:26:11,200 --> 00:26:14,720 Simone and Viviana have not done anything yet, 627 00:26:14,800 --> 00:26:16,840 so, they really need to hurry up. 628 00:26:18,120 --> 00:26:19,720 Got to make sure these prawns are cooked well. 629 00:26:19,800 --> 00:26:22,400 This could be our ticket to the grand prize. 630 00:26:22,480 --> 00:26:24,920 If they're raw, then that's not a pleasant taste. 631 00:26:26,400 --> 00:26:27,360 Seafood doesn't take long. 632 00:26:27,440 --> 00:26:29,600 We don't want to overcook it and we don't want to underdo it. 633 00:26:29,680 --> 00:26:31,880 Here's the thing, right, so, Caz and Fergus, 634 00:26:31,960 --> 00:26:34,400 they've got prawns, chimichurri. 635 00:26:34,480 --> 00:26:35,640 Is that enough? 636 00:26:35,720 --> 00:26:38,720 Well, I'm seeing a lot of technique over this side. 637 00:26:38,800 --> 00:26:41,800 Some really beautiful looking pasta being made over there, 638 00:26:41,880 --> 00:26:44,320 but, you know, technique doesn't win over flavour. 639 00:26:44,400 --> 00:26:46,160 You're right, the simple dish, 640 00:26:46,240 --> 00:26:47,360 you've only got a couple of elements, 641 00:26:47,440 --> 00:26:48,680 could be completely delicious as well. 642 00:26:48,760 --> 00:26:50,400 Yes. 643 00:26:50,480 --> 00:26:53,160 Let's go, teams. Five minutes. Come on. 644 00:26:53,240 --> 00:26:54,640 (CHEERS AND APPLAUSE) 645 00:26:54,720 --> 00:26:56,240 Definitely feeling the pressure now, Ferg. 646 00:26:56,320 --> 00:26:58,320 I've cooked quite a few prawns before, 647 00:26:58,400 --> 00:27:00,400 not in this quantity that, I've got to say. 648 00:27:00,480 --> 00:27:02,680 This is a pretty new territory. 649 00:27:02,760 --> 00:27:03,760 Just watching. 650 00:27:03,840 --> 00:27:05,600 They're still a tiny bit pink on the middle. 651 00:27:05,680 --> 00:27:06,680 There's a lot of prawns 652 00:27:06,760 --> 00:27:08,080 that have to be consistent 653 00:27:08,160 --> 00:27:09,160 with their cook. 654 00:27:09,240 --> 00:27:10,360 This is hectic, Mum. 655 00:27:10,440 --> 00:27:11,520 We need to get this right 656 00:27:11,600 --> 00:27:12,800 or that kind of puts us 657 00:27:12,880 --> 00:27:13,880 out of this competition. 658 00:27:13,960 --> 00:27:17,480 We can't afford for that to happen. That's game over stuff, yeah. 659 00:27:17,560 --> 00:27:19,320 I need to get this right. 660 00:27:19,400 --> 00:27:21,160 Let's get all the juice around, then we start to plate. 661 00:27:21,240 --> 00:27:22,200 Last push. 662 00:27:22,280 --> 00:27:24,400 God, I'm exhausted just watching them. 663 00:27:24,480 --> 00:27:26,440 I think they messed up with the prawns. 664 00:27:26,520 --> 00:27:28,440 Reckon we got inconsistent prawns? I reckon. 665 00:27:29,520 --> 00:27:30,520 I'm from North Queensland, 666 00:27:30,600 --> 00:27:32,000 so, I've had a few prawns in my time. 667 00:27:32,080 --> 00:27:35,800 They're delicate protein that needs to be done spot on, 668 00:27:35,880 --> 00:27:36,880 and here's Fergus. 669 00:27:36,960 --> 00:27:38,640 Open up, you bastards. 670 00:27:38,720 --> 00:27:39,720 He's going to town. 671 00:27:39,800 --> 00:27:41,320 I'm like, "OK, there we go." 672 00:27:41,400 --> 00:27:42,920 I think these ones are cooked. 673 00:27:43,000 --> 00:27:44,640 You've got time running out 674 00:27:44,720 --> 00:27:48,640 and then he started putting them on the plate. 675 00:27:48,720 --> 00:27:50,560 I think there's some raw prawns there. 676 00:27:50,640 --> 00:27:52,320 Not cooked. 677 00:27:52,400 --> 00:27:54,760 Two minutes to make those plates pretty. 678 00:27:54,840 --> 00:27:56,600 How are you feeling, amore? 679 00:27:56,680 --> 00:27:58,280 I'm feeling stressed. 680 00:27:58,360 --> 00:28:00,000 We're very behind about the dessert. 681 00:28:00,080 --> 00:28:02,360 This plate is turning up exactly the way we wanted. 682 00:28:02,440 --> 00:28:03,880 We're very happy, amore. 683 00:28:03,960 --> 00:28:05,040 Come on, Mum. 684 00:28:05,120 --> 00:28:06,560 Rightio. Let's go. 685 00:28:06,640 --> 00:28:07,760 Got enough prawns? Yep, yep, yep. 686 00:28:07,840 --> 00:28:09,440 Just put on top of each other like this. 687 00:28:09,520 --> 00:28:11,600 We got the mussels in the juice. 688 00:28:11,680 --> 00:28:14,120 Just worried that we're not going to get all this out in time. 689 00:28:14,200 --> 00:28:15,440 Things are a bit tight. 690 00:28:17,120 --> 00:28:19,720 Come on, move it. One minute! 691 00:28:19,800 --> 00:28:20,960 A minute, Simo. 692 00:28:21,040 --> 00:28:23,080 We put enough bread, amore? Yes. 693 00:28:23,160 --> 00:28:25,280 Get 'em on. Get 'em on. Keep going. 694 00:28:25,360 --> 00:28:26,680 Behind. 695 00:28:26,760 --> 00:28:28,200 I'm stoked with what's on that plate. 696 00:28:28,280 --> 00:28:29,480 There's a lot of flavour. 697 00:28:29,560 --> 00:28:30,560 Whole prawns. 698 00:28:30,640 --> 00:28:31,640 This has got to sing. 699 00:28:31,720 --> 00:28:32,720 I think people 700 00:28:32,800 --> 00:28:34,080 are really going to enjoy it. 701 00:28:34,160 --> 00:28:35,440 I'm feeling pretty good. 702 00:28:35,520 --> 00:28:39,440 Ten, nine, eight, seven, 703 00:28:39,520 --> 00:28:45,280 six, five, four, three, two, one. 704 00:28:45,360 --> 00:28:49,320 That's it. Time's up. Step away from your benches. 705 00:28:49,400 --> 00:28:51,360 (CHEERS AND APPLAUSE) Wow. 706 00:28:52,760 --> 00:28:53,800 We did it. 707 00:28:53,880 --> 00:28:57,000 I was so sure we were not going to make it at one point 708 00:28:57,080 --> 00:28:58,600 I was like, "No, no, no. We're not going to make it. 709 00:28:58,680 --> 00:29:00,400 "We're not going to make it. We're not going to make it. 710 00:29:00,480 --> 00:29:01,480 "We're not going to make it." 711 00:29:01,560 --> 00:29:02,560 Wow. 712 00:29:06,000 --> 00:29:08,280 We're very behind about the dessert, just to let you know. 713 00:29:08,360 --> 00:29:10,120 Yeah, anyway. 714 00:29:10,200 --> 00:29:13,640 We would be absolutely devastated 715 00:29:13,720 --> 00:29:15,040 if we would lose 716 00:29:15,120 --> 00:29:17,960 because we didn't catch up with time. 717 00:29:19,160 --> 00:29:20,160 God, pray for us. 718 00:29:31,920 --> 00:29:33,880 We are about to try the second 719 00:29:33,960 --> 00:29:36,520 out of the four grand final dishes tonight, 720 00:29:36,600 --> 00:29:37,640 the seafood course. 721 00:29:39,000 --> 00:29:44,240 Shall we try Simone and Viviana's cappellacci fagioli e cozze? 722 00:29:46,560 --> 00:29:49,480 We are trying to thinking what we did if we did mistakes, 723 00:29:49,560 --> 00:29:52,080 it's torture. 724 00:29:58,520 --> 00:29:59,760 Thank you. 725 00:29:59,840 --> 00:30:00,840 Beautiful. 726 00:30:00,920 --> 00:30:02,320 Looks good, doesn't it? 727 00:30:02,400 --> 00:30:04,040 That black just jumps off the plate. 728 00:30:04,120 --> 00:30:05,680 Off the plate. Yeah, I like that. 729 00:30:16,960 --> 00:30:18,200 Oh, doesn't it look great. 730 00:30:24,680 --> 00:30:26,680 Mmm. 731 00:30:26,760 --> 00:30:28,600 That was the best thing I've eaten in my life. 732 00:30:28,680 --> 00:30:30,600 I would like to drop an F bomb, 733 00:30:30,680 --> 00:30:33,120 but we're not on the right time slot because wow. 734 00:30:33,200 --> 00:30:36,240 I think the pasta itself is cooked to perfection. 735 00:30:36,320 --> 00:30:38,600 Yeah. Oh, cooked and made. It's thin. 736 00:30:38,680 --> 00:30:41,640 It's got that beautiful sort of supple texture to it. 737 00:30:41,720 --> 00:30:43,960 That's exactly how you want pasta to be. 738 00:30:44,040 --> 00:30:46,440 That white bean filling is beautiful and creamy 739 00:30:46,520 --> 00:30:49,240 and then you get the saltiness and the little smack of the mussel. 740 00:30:49,320 --> 00:30:51,080 It's a great dish. 741 00:30:51,160 --> 00:30:53,560 This is masterful cooking. Very, very good. 742 00:30:53,640 --> 00:30:57,520 Simone and Viviana proved themselves with pasta time and time again, 743 00:30:57,600 --> 00:31:00,040 and I think today is no different. 744 00:31:00,120 --> 00:31:01,400 Alright, let's try the next dish. 745 00:31:02,960 --> 00:31:04,160 Caz and Fergus's 746 00:31:04,240 --> 00:31:08,200 chargrilled lemongrass prawns with Vietnamese chimichurri. 747 00:31:09,720 --> 00:31:12,160 I've never cooked this many prawns before, 748 00:31:12,240 --> 00:31:13,720 so, it's a bit of a risk. 749 00:31:13,800 --> 00:31:16,640 I think we have unreal flavour in the prawns, 750 00:31:16,720 --> 00:31:17,680 so, I just hope 751 00:31:17,760 --> 00:31:20,160 that's perfectly cooked for the judges. 752 00:31:20,240 --> 00:31:22,640 Well, they look nice and plump those prawns, don't they? 753 00:31:22,720 --> 00:31:23,720 They do. 754 00:31:23,800 --> 00:31:24,800 Generous little prawn dish, isn't it? 755 00:31:24,880 --> 00:31:26,200 Yeah, well, they're big. 756 00:31:37,280 --> 00:31:39,680 Flavours were great. Chimichurri was delicious. 757 00:31:39,760 --> 00:31:41,600 Yeah, the flavour's there, man, it's awesome. 758 00:31:41,680 --> 00:31:46,440 It's the bomb, but unfortunately, half up here, it's just raw. 759 00:31:59,920 --> 00:32:02,800 I think those prawns, they've shown great respect. 760 00:32:02,880 --> 00:32:04,000 They've cooked them really well. 761 00:32:04,080 --> 00:32:07,520 It's a very simple but elegant dish. I like it a lot. 762 00:32:07,600 --> 00:32:10,280 I would've cooked the prawn on the shell a little bit longer 763 00:32:10,360 --> 00:32:11,440 to really get some char 764 00:32:11,520 --> 00:32:14,200 and the chimichurri is a bit too chunky for my liking, 765 00:32:14,280 --> 00:32:15,280 but saying this, 766 00:32:15,360 --> 00:32:16,920 those are minor points to be honest with you 767 00:32:17,000 --> 00:32:18,240 because this is delicious. 768 00:32:18,320 --> 00:32:19,720 It's so lovely and fresh. 769 00:32:19,800 --> 00:32:21,800 There's just enough heat to bring it, 770 00:32:21,880 --> 00:32:24,000 but it doesn't overpower it and just... 771 00:32:24,080 --> 00:32:25,800 I mean, I love those Vietnamese flavours, 772 00:32:25,880 --> 00:32:27,360 the freshness of the mint and everything. 773 00:32:27,440 --> 00:32:29,120 I just think that's really tasty. 774 00:32:29,200 --> 00:32:32,040 So, we've got quite a battle on our hands now. 775 00:32:32,120 --> 00:32:33,480 Where are you sitting, Colin? 776 00:32:33,560 --> 00:32:35,600 I reckon I've got one ahead by a point. 777 00:32:35,680 --> 00:32:36,760 Alright. 778 00:32:36,840 --> 00:32:38,400 Alright, well, let's bring 'em back in. 779 00:32:41,560 --> 00:32:43,800 Teams, let's go. Come on back in. 780 00:32:43,880 --> 00:32:45,760 (CHEERING) Best of luck. 781 00:32:49,240 --> 00:32:51,280 OK. OK. 782 00:32:51,360 --> 00:32:54,120 We started seafood course very behind, 783 00:32:54,200 --> 00:32:55,360 and we didn't get to do 784 00:32:55,440 --> 00:32:57,440 the preparation for dessert. 785 00:32:57,520 --> 00:32:59,280 So, now we're going to start 786 00:32:59,360 --> 00:33:02,080 meat course, extremely behind. 787 00:33:02,160 --> 00:33:04,840 We really need to catch up with time. 788 00:33:04,920 --> 00:33:06,720 Let's go. 789 00:33:06,800 --> 00:33:08,640 OK, let's do, we're halfway. 790 00:33:08,720 --> 00:33:09,760 We're definitely halfway. 791 00:33:09,840 --> 00:33:12,160 And we've got everything prepared. Eye on the prize. 792 00:33:12,240 --> 00:33:13,240 Keeps us churning. 793 00:33:13,320 --> 00:33:14,440 Keeps us focussed. 794 00:33:14,520 --> 00:33:17,040 You are halfway through this contest. 795 00:33:17,120 --> 00:33:18,640 From here on, 796 00:33:18,720 --> 00:33:24,200 every single thing on every single plates matters. 797 00:33:24,280 --> 00:33:27,600 One mistake could cost you the title. 798 00:33:27,680 --> 00:33:30,520 It's time to fight. 799 00:33:30,600 --> 00:33:33,440 Your third course must be ready in 90 minutes... 800 00:33:35,040 --> 00:33:40,680 and your time starts now. 801 00:33:40,760 --> 00:33:41,720 Best of luck. 802 00:33:41,800 --> 00:33:44,760 (CHEERS AND APPLAUSE) 803 00:33:50,000 --> 00:33:51,000 For the meat course, 804 00:33:51,080 --> 00:33:52,760 we are going to serve a lamb rump 805 00:33:52,840 --> 00:33:56,320 with pecorino zabaione and asparagus. 806 00:33:56,400 --> 00:33:57,520 Yes, Simo. 807 00:33:57,600 --> 00:34:00,040 That's it, Simo. Get it on. 808 00:34:00,120 --> 00:34:03,440 I need to press the lamb down 809 00:34:03,520 --> 00:34:06,040 to get a very nice searing. 810 00:34:06,120 --> 00:34:08,560 This dish, which is mixing pecorino 811 00:34:08,640 --> 00:34:09,960 and lamb. 812 00:34:10,040 --> 00:34:11,040 So, this is a kind 813 00:34:11,120 --> 00:34:12,840 of unconventional dish. 814 00:34:12,920 --> 00:34:13,880 Yeah. 815 00:34:13,960 --> 00:34:18,080 (COUNTING IN ITALIAN) Twelve. 816 00:34:18,160 --> 00:34:20,200 Caz and Fergus, we've tried a couple of their dishes, 817 00:34:20,280 --> 00:34:21,280 and they've been good, 818 00:34:21,360 --> 00:34:25,240 but nothing compares to Simone and Viviana at this point. 819 00:34:25,320 --> 00:34:28,000 Simone and Vivi have just nailed the first two in my opinion. 820 00:34:28,080 --> 00:34:29,080 We decide to bring this dish 821 00:34:29,160 --> 00:34:30,160 to grand finale 822 00:34:30,240 --> 00:34:31,480 because we want to bring dish 823 00:34:31,560 --> 00:34:33,200 that haven't been seen before. 824 00:34:33,280 --> 00:34:34,680 We want to bring innovation, 825 00:34:34,760 --> 00:34:36,000 and this hopefully will help us 826 00:34:36,080 --> 00:34:37,600 to win this competition. 827 00:34:37,680 --> 00:34:38,800 Keep pushing. 828 00:34:38,880 --> 00:34:40,840 That's why I keep repeating to myself. 829 00:34:40,920 --> 00:34:44,240 Keep pushing, pushing. Keep pushing. Vai, Vivi. Vai. 830 00:34:44,320 --> 00:34:45,480 Bravo, Simo. 831 00:34:47,200 --> 00:34:50,120 Righto, Mum, this is the most important course. 832 00:34:50,200 --> 00:34:51,160 For our meat course, 833 00:34:51,240 --> 00:34:53,680 we'll be serving a Szechuan beef short rib 834 00:34:53,760 --> 00:34:55,880 with a shallot flatbread and cabbage. 835 00:34:55,960 --> 00:34:57,960 Really good. 836 00:34:58,040 --> 00:34:59,640 OK, let's get those back in. 837 00:34:59,720 --> 00:35:01,760 I reckon this is the most important dish of the day. 838 00:35:01,840 --> 00:35:03,680 I look over at Simone and Viviana. 839 00:35:03,760 --> 00:35:05,520 I don't see much done for the meat course. 840 00:35:05,600 --> 00:35:07,280 Prep wise, I think we're ahead. 841 00:35:07,360 --> 00:35:10,240 Yeah, I'm going to get started on the sauce for the short ribs. 842 00:35:10,320 --> 00:35:11,480 Right? Goodo. 843 00:35:13,840 --> 00:35:15,480 Are they cooking how you want them to cook? 844 00:35:15,560 --> 00:35:16,560 Yes. 845 00:35:16,640 --> 00:35:17,800 Just because as chefs from the bottom, 846 00:35:17,880 --> 00:35:20,240 we just want to double-check you were doing it right. 847 00:35:20,320 --> 00:35:23,640 Now, I'm putting the lamb in the oven, Vivi. 848 00:35:23,720 --> 00:35:25,040 Bravo, baby. Let's go. 849 00:35:26,480 --> 00:35:28,240 We got the lamb in the oven. 850 00:35:28,320 --> 00:35:30,120 Now, we're slowly catching up. 851 00:35:32,920 --> 00:35:35,520 Amore, for the pate a choux, it was 10 sugar and 10, uh... 852 00:35:35,600 --> 00:35:37,480 Yes, 10. 10. 853 00:35:37,560 --> 00:35:38,760 Now, that I've done the lamb, 854 00:35:38,840 --> 00:35:39,840 I'm going to start 855 00:35:39,920 --> 00:35:40,920 with the pate a choux dough 856 00:35:41,000 --> 00:35:41,960 for dessert. 857 00:35:42,040 --> 00:35:44,760 We won't have time later to do the dessert... 858 00:35:46,120 --> 00:35:48,880 so, it's very important I'm going to start with dough now. 859 00:35:48,960 --> 00:35:52,120 So, for dessert, we're going to serve Paris-brest 860 00:35:52,200 --> 00:35:54,320 with hazelnut praline cream. 861 00:35:54,400 --> 00:35:57,040 What's Simone doing? Choux pastry. 862 00:35:57,120 --> 00:35:58,680 That's insane. Yeah. 863 00:35:58,760 --> 00:36:01,160 So, basically, it's a pate a choux bun 864 00:36:01,240 --> 00:36:03,880 filled with the light hazelnut cream. 865 00:36:03,960 --> 00:36:05,920 So, I'm going to start to pipe our pate a choux. 866 00:36:06,000 --> 00:36:08,120 Well, done. Let's go. 867 00:36:08,200 --> 00:36:11,360 So, this dessert is a quite technical dessert. 868 00:36:11,440 --> 00:36:12,520 Now, we'll have to place 869 00:36:12,600 --> 00:36:14,320 a disc of raw sugar, 870 00:36:14,400 --> 00:36:16,600 butter, and flour on top. 871 00:36:16,680 --> 00:36:18,840 That will puff out and we create 872 00:36:18,920 --> 00:36:20,800 a perfect crackling effect. 873 00:36:20,880 --> 00:36:21,840 Behind. 874 00:36:21,920 --> 00:36:22,920 It is grand finale. 875 00:36:23,000 --> 00:36:24,120 We need to push it. 876 00:36:24,200 --> 00:36:26,200 A lot of technique going on there, Viv. 877 00:36:26,280 --> 00:36:27,360 Viviana. 878 00:36:27,440 --> 00:36:28,720 What ya doing, sweetheart? 879 00:36:28,800 --> 00:36:30,880 I am doing the custard. 880 00:36:30,960 --> 00:36:32,200 Oh, beautiful. Beautiful. 881 00:36:32,280 --> 00:36:34,480 The custard needs to be cold. 882 00:36:34,560 --> 00:36:36,360 That's why I'm trying to do it now. 883 00:36:36,440 --> 00:36:37,720 In Kitchen HQ, 884 00:36:37,800 --> 00:36:39,320 we haven't always done well. 885 00:36:39,400 --> 00:36:42,520 We would be absolutely devastated 886 00:36:42,600 --> 00:36:44,400 if we would lose 887 00:36:44,480 --> 00:36:47,200 because we didn't do enough. 888 00:36:48,720 --> 00:36:49,720 It's good. 889 00:36:55,360 --> 00:36:57,000 There's some beautiful smells though, isn't there? 890 00:36:57,080 --> 00:36:58,720 There's a huge garlic smell going on. 891 00:36:58,800 --> 00:37:00,760 Yeah, I can smell that. I can smell chillies. 892 00:37:00,840 --> 00:37:03,440 I think that's from Caz and Fergus. Yes. 893 00:37:03,520 --> 00:37:05,440 I've been working away at this Szechuan sauce 894 00:37:05,520 --> 00:37:06,520 for the meat course. 895 00:37:06,600 --> 00:37:11,600 I got some chilli bean paste, heaps of garlic, heaps of ginger, 896 00:37:11,680 --> 00:37:12,800 Shaoxing wine. 897 00:37:13,880 --> 00:37:17,080 Couple of cans of tomatoes, Mum, I won't put too much in. 898 00:37:17,160 --> 00:37:18,120 This sauce needs 899 00:37:18,200 --> 00:37:19,720 to be full of flavour. 900 00:37:19,800 --> 00:37:21,920 (CHEERS AND APPLAUSE) 901 00:37:22,000 --> 00:37:23,200 Can you come try the sauce quickly? 902 00:37:23,280 --> 00:37:24,280 Yep. 903 00:37:29,120 --> 00:37:30,120 It's quite salty. 904 00:37:31,720 --> 00:37:34,240 No, it's not right. 905 00:37:34,320 --> 00:37:36,600 I think I may be added too much tomato. 906 00:37:36,680 --> 00:37:38,120 A little bit. 907 00:37:38,200 --> 00:37:39,240 This is not the sauce 908 00:37:39,320 --> 00:37:40,880 for this meat course we needed. 909 00:37:40,960 --> 00:37:42,680 This is tasting like a Bolognese. 910 00:37:42,760 --> 00:37:45,400 A little bit nervous, this sauce is giving me stress. 911 00:37:46,640 --> 00:37:47,920 So, I need to really fix this 912 00:37:48,000 --> 00:37:49,000 or we're done. 913 00:37:49,080 --> 00:37:50,080 That's it. 914 00:37:54,400 --> 00:37:55,800 Coming up... 915 00:37:55,880 --> 00:37:57,080 Have we done enough to win? 916 00:37:57,160 --> 00:38:00,280 One team's risky move doesn't pay off. 917 00:38:00,360 --> 00:38:01,840 I'm just panicking right now. 918 00:38:01,920 --> 00:38:03,040 They're gonna bomb. 919 00:38:03,120 --> 00:38:04,920 This could absolutely be the undoing. 920 00:38:05,000 --> 00:38:07,240 No stress, just solutions. 921 00:38:07,320 --> 00:38:09,000 Grand final! Come on. 922 00:38:09,080 --> 00:38:12,200 As the finalists race to the finish line 923 00:38:12,280 --> 00:38:16,440 and one team takes home the MKR title. 924 00:38:16,520 --> 00:38:19,000 You are the My Kitchen Rules Champions! 925 00:38:24,720 --> 00:38:26,640 This is grand final stress here 926 00:38:26,720 --> 00:38:27,720 in both kitchen. 927 00:38:27,800 --> 00:38:28,920 Look at that. Yeah. 928 00:38:31,040 --> 00:38:32,840 Look, Fergus is working so fast. 929 00:38:32,920 --> 00:38:33,960 He's stressing out now. 930 00:38:37,120 --> 00:38:39,640 I'm just going to do another quick base of that sauce. 931 00:38:39,720 --> 00:38:42,120 I'm not happy with it. OK, well, we need to hustle though. 932 00:38:43,480 --> 00:38:45,040 Look, this is my responsibility, 933 00:38:45,120 --> 00:38:49,000 and I want to do well to help Mum and achieve mum's food dream. 934 00:38:49,080 --> 00:38:51,560 I've never seen Ferg this like concentrated and on it. 935 00:38:51,640 --> 00:38:52,680 This is a new side of him. 936 00:38:52,760 --> 00:38:54,400 It's Szechuan style sauce. 937 00:38:54,480 --> 00:38:57,400 It needs to be tangy, but it needs to be full of spice. 938 00:38:57,480 --> 00:38:59,040 It's not tasting like that at all. 939 00:39:00,840 --> 00:39:02,840 I think if I reduce one pot down 940 00:39:02,920 --> 00:39:04,920 and get another base started, 941 00:39:05,000 --> 00:39:06,640 I might be able to rescue it. 942 00:39:06,720 --> 00:39:08,360 One mistake, snowballs 943 00:39:08,440 --> 00:39:11,560 and I don't want to be the reason that you and I fail. 944 00:39:11,640 --> 00:39:13,800 Can you quickly taste the sauce too and see what it needs? 945 00:39:19,320 --> 00:39:20,360 Good. Good? 946 00:39:22,040 --> 00:39:23,200 What a relief. 947 00:39:23,280 --> 00:39:25,000 I thought coming into this competition, 948 00:39:25,080 --> 00:39:26,080 you'd be good 949 00:39:26,160 --> 00:39:27,360 and we'd be a good team, 950 00:39:27,440 --> 00:39:29,080 but I never anticipated 951 00:39:29,160 --> 00:39:32,200 how much you would improve in all areas. 952 00:39:32,280 --> 00:39:34,640 ALL: Let's go, Fergus, let's go. 953 00:39:34,720 --> 00:39:36,840 Let's go, Caz, let's go. 954 00:39:36,920 --> 00:39:37,920 It's like your skills 955 00:39:38,000 --> 00:39:39,960 in the kitchen, your organisation, 956 00:39:40,040 --> 00:39:41,800 all that sort of stuff makes me feel very proud. 957 00:39:41,880 --> 00:39:43,640 Oh, likewise. Yeah. 958 00:39:43,720 --> 00:39:44,920 I mean, I think we've both grown, 959 00:39:45,000 --> 00:39:46,640 it's helped me figure out a lot 960 00:39:46,720 --> 00:39:48,240 about what I want to do next 961 00:39:48,320 --> 00:39:50,760 and what I am capable of. 962 00:39:50,840 --> 00:39:53,920 I'm going to get started on the cakes now. 963 00:39:54,000 --> 00:39:56,000 So, we've got a lot done and you're starting on dessert. 964 00:39:56,080 --> 00:39:58,040 I think we're ahead. I'm feeling good about it. Yeah. 965 00:39:58,120 --> 00:40:00,600 The pride is shared. I shall say. 966 00:40:00,680 --> 00:40:02,000 Oh, that's nice. 967 00:40:02,080 --> 00:40:03,920 Yeah, look out. 968 00:40:04,000 --> 00:40:07,360 I'm using a big block of tamarind pulp here, 969 00:40:07,440 --> 00:40:10,520 so, this is going to give it a really sour. 970 00:40:10,600 --> 00:40:13,520 Sounds bad, but it's going to be like a sweet and sour flavour 971 00:40:13,600 --> 00:40:14,760 that this adds to it. 972 00:40:14,840 --> 00:40:17,760 For dessert course, we'll be making a tamarind date cake 973 00:40:17,840 --> 00:40:21,880 with white soy caramel and coconut pandan sorbet. 974 00:40:21,960 --> 00:40:23,200 We've got to balance this. 975 00:40:23,280 --> 00:40:24,920 If you put too much of that tamarind in it, 976 00:40:25,000 --> 00:40:28,280 it's going to be pretty out there, so, we don't want that at all. 977 00:40:28,360 --> 00:40:29,760 Oh, my god, that's so much cake. 978 00:40:29,840 --> 00:40:31,280 What we're serving today, 979 00:40:31,360 --> 00:40:33,880 it just smacks of what we want to do if we win. 980 00:40:33,960 --> 00:40:35,520 We're experimenting all the time 981 00:40:35,600 --> 00:40:36,600 with different flavours 982 00:40:36,680 --> 00:40:38,240 and having that love of food 983 00:40:38,320 --> 00:40:40,600 and being able to share that with other people. 984 00:40:40,680 --> 00:40:42,400 OK, thank you. That's good. 985 00:40:42,480 --> 00:40:43,680 We're really hoping that 986 00:40:43,760 --> 00:40:44,720 it's not too dense 987 00:40:44,800 --> 00:40:46,720 and that you're able to really pick up those flavours 988 00:40:46,800 --> 00:40:47,920 of the date and the tamarind. 989 00:40:48,000 --> 00:40:49,240 (CHEERING) 990 00:40:49,320 --> 00:40:50,960 Well done. Great team. 991 00:40:53,400 --> 00:40:55,120 Hurry up. 992 00:40:55,200 --> 00:40:56,600 Come on. 993 00:40:58,120 --> 00:41:00,280 Sorry, I scared you. Little bit. 994 00:41:00,360 --> 00:41:02,080 Hey, Vivi. Yes. 995 00:41:02,160 --> 00:41:04,800 What are you making down there with those eggs, darling? 996 00:41:04,880 --> 00:41:07,600 This is going to be a zabaione cream but savoury. 997 00:41:07,680 --> 00:41:08,720 Beautiful. 998 00:41:10,320 --> 00:41:14,960 Simone and Viviana are serving a lamb rump with pecorino zabaione. 999 00:41:15,040 --> 00:41:16,920 So, the zabaione with the cheese and the lamb, 1000 00:41:17,000 --> 00:41:18,240 like it's an odd pairing. 1001 00:41:18,320 --> 00:41:20,640 It's going to be really strong with pecorino 1002 00:41:20,720 --> 00:41:22,200 and parmesan inside. 1003 00:41:22,280 --> 00:41:23,440 It's risky. Yeah. 1004 00:41:23,520 --> 00:41:25,240 It might not be easy 1005 00:41:25,320 --> 00:41:26,840 to understand the flavour profile 1006 00:41:26,920 --> 00:41:29,160 mixing pecorino and lamb, 1007 00:41:29,240 --> 00:41:30,240 but we do think 1008 00:41:30,320 --> 00:41:31,320 that it's very working 1009 00:41:31,400 --> 00:41:32,400 and it's very delicious. 1010 00:41:32,480 --> 00:41:33,720 Simo. Oi 1011 00:41:33,800 --> 00:41:36,040 This is done and it's perfect. 1012 00:41:36,120 --> 00:41:37,840 (CHEERING) 1013 00:41:39,280 --> 00:41:41,160 That's it, you got ten minutes. 1014 00:41:41,240 --> 00:41:44,200 (CHEERING) 1015 00:41:46,720 --> 00:41:47,840 Let's get some plates out. 1016 00:41:47,920 --> 00:41:51,040 Plate, plate, plate. 1017 00:41:51,120 --> 00:41:53,160 Let's go. 1018 00:41:53,240 --> 00:41:55,240 I'm getting ready the asparagus. 1019 00:41:55,320 --> 00:41:57,480 We have all of the ingredient ready. 1020 00:41:57,560 --> 00:41:59,160 Now, we just need to assemble it 1021 00:41:59,240 --> 00:42:01,160 and I think this is going to be worth it 1022 00:42:01,240 --> 00:42:03,840 of a grand final meat course. 1023 00:42:03,920 --> 00:42:05,560 It's beautiful. 1024 00:42:06,720 --> 00:42:08,800 Come on, Caz. 1025 00:42:08,880 --> 00:42:11,040 I've just put the dressing on the cabbage salad. 1026 00:42:11,120 --> 00:42:12,240 This is down to the wire. 1027 00:42:12,320 --> 00:42:13,600 Yeah, go. 1028 00:42:17,960 --> 00:42:20,360 Oh! (SPEAKS ITALIAN) 1029 00:42:20,440 --> 00:42:23,160 The zabaione sauce is ready, 1030 00:42:23,240 --> 00:42:24,600 but there's a lot of technique 1031 00:42:24,680 --> 00:42:25,720 behind this dish. 1032 00:42:25,800 --> 00:42:28,400 It's going to be a beautiful foam 1033 00:42:28,480 --> 00:42:30,560 Viviana, brava! OK. 1034 00:42:30,640 --> 00:42:32,080 Moment of truth. 1035 00:42:35,280 --> 00:42:36,320 Yes! 1036 00:42:36,400 --> 00:42:38,840 (CHEERING) 1037 00:42:38,920 --> 00:42:41,960 I am very happy with the way it come out. 1038 00:42:42,040 --> 00:42:43,760 The zabaione sauce 1039 00:42:43,840 --> 00:42:45,200 is a very risky move, 1040 00:42:45,280 --> 00:42:47,920 but in our mind, it works very well. 1041 00:42:50,640 --> 00:42:52,200 The ribs look amazing. 1042 00:42:52,280 --> 00:42:53,720 Falling off the bone. 1043 00:42:53,800 --> 00:42:55,600 Oh, wow, that's a lot. 1044 00:42:55,680 --> 00:42:56,960 Completely, completely different dishes. 1045 00:42:57,040 --> 00:42:58,040 Completely different. 1046 00:42:58,120 --> 00:43:00,240 I mean, we haven't come this far to go home empty-handed. 1047 00:43:00,320 --> 00:43:03,120 Let's go, teams. Five minutes. Come on. 1048 00:43:04,200 --> 00:43:06,400 Yeah, we're a little bit behind. 1049 00:43:06,480 --> 00:43:08,880 Simone. Yes. 1050 00:43:08,960 --> 00:43:11,040 What are you doing now? Raspberry. 1051 00:43:11,120 --> 00:43:12,480 Raspberry. Raspberry. 1052 00:43:12,560 --> 00:43:13,560 Wow. 1053 00:43:13,640 --> 00:43:16,240 The raspberry is going to add a touch sweetness 1054 00:43:16,320 --> 00:43:17,680 and tart to the dish. 1055 00:43:17,760 --> 00:43:19,560 One minute to go! 1056 00:43:19,640 --> 00:43:20,840 One minute! 1057 00:43:20,920 --> 00:43:23,720 (CHEERING) 1058 00:43:23,800 --> 00:43:26,120 Don't go light on the sauce, Ferg! 1059 00:43:26,200 --> 00:43:27,440 Go heavy on the sauce. 1060 00:43:27,520 --> 00:43:28,720 Flavour here, Mum. 1061 00:43:28,800 --> 00:43:30,120 Glad we combined these sauces. 1062 00:43:30,200 --> 00:43:32,360 I think one was a little hot, one was a little too salty, 1063 00:43:32,440 --> 00:43:34,400 so, I think we've kind of balanced them out well together. 1064 00:43:34,480 --> 00:43:35,480 Yeah? 1065 00:43:35,560 --> 00:43:37,200 Awesome job, guys. 1066 00:43:37,280 --> 00:43:39,440 Ribs look good. The ribs look great. 1067 00:43:39,520 --> 00:43:41,640 Second on the right. Right here. Right here. 1068 00:43:43,000 --> 00:43:44,920 It's definitely rustic versus elegance. 1069 00:43:45,000 --> 00:43:47,560 Yeah. 30 seconds! 1070 00:43:47,640 --> 00:43:50,760 Get it on the plate. Oh, my god. 1071 00:43:52,080 --> 00:43:53,600 What a fine dining. 1072 00:43:53,680 --> 00:43:56,800 Fine dining. 1073 00:43:56,880 --> 00:43:59,280 Come on, come on, come on. 1074 00:43:59,360 --> 00:44:00,360 This is hopefully 1075 00:44:00,440 --> 00:44:01,480 our strongest course, 1076 00:44:01,560 --> 00:44:02,560 so, there's a lot riding on it. 1077 00:44:02,640 --> 00:44:04,160 Third on the right. 1078 00:44:04,240 --> 00:44:07,880 Ten, nine, eight, seven, 1079 00:44:07,960 --> 00:44:12,960 six, five, four, three, two, one! 1080 00:44:13,040 --> 00:44:14,120 Time's up. 1081 00:44:14,200 --> 00:44:15,320 Move away from your benches. 1082 00:44:15,400 --> 00:44:17,800 (CHEERING) 1083 00:44:20,920 --> 00:44:22,000 Win! 1084 00:44:24,120 --> 00:44:26,040 Well done. 1085 00:44:26,120 --> 00:44:27,840 I'm certain we've nailed the flavour, 1086 00:44:27,920 --> 00:44:30,200 and I know that the hero of our dish 1087 00:44:30,280 --> 00:44:31,280 is sensational. 1088 00:44:31,360 --> 00:44:32,760 I'm feeling pretty good. 1089 00:44:33,960 --> 00:44:35,720 Well done, teams. 1090 00:44:35,800 --> 00:44:38,080 Three courses down. One to go. 1091 00:44:38,160 --> 00:44:40,280 Take a break while we taste your dishes. 1092 00:44:40,360 --> 00:44:42,360 (CHEERS AND APPLAUSE) 1093 00:44:42,440 --> 00:44:44,200 We hope the judge will like it. 1094 00:44:44,280 --> 00:44:47,000 Maybe the dish will not be understood, 1095 00:44:47,080 --> 00:44:48,800 but you have to say that 1096 00:44:48,880 --> 00:44:50,640 it was ballsy to put it there. 1097 00:44:57,720 --> 00:44:58,760 Well, tonight has been 1098 00:44:58,840 --> 00:45:00,280 a really tight contest. 1099 00:45:00,360 --> 00:45:03,120 We have one just slightly ahead, but saying that, 1100 00:45:03,200 --> 00:45:05,600 there's two more dishes to go, and that could change very quickly. 1101 00:45:05,680 --> 00:45:06,800 This meat course could be 1102 00:45:06,880 --> 00:45:08,360 the difference between these two teams. 1103 00:45:08,440 --> 00:45:10,080 This could change everything for me. 1104 00:45:10,160 --> 00:45:11,480 Well, let's bring in the dish. 1105 00:45:12,560 --> 00:45:14,160 Simone, Viviana's 1106 00:45:14,240 --> 00:45:18,120 lamb rump with Pecorino zabaione and asparagus. 1107 00:45:18,200 --> 00:45:21,000 We're serving lamb with cheese. 1108 00:45:21,080 --> 00:45:24,840 There's a very risky move, but we're very, very happy. 1109 00:45:24,920 --> 00:45:27,160 Now, just about the judges to understand the dish. 1110 00:45:27,240 --> 00:45:28,960 Hopefully they will understand the vibe. 1111 00:45:34,440 --> 00:45:35,440 Thank you. Very simple. 1112 00:45:35,520 --> 00:45:36,840 Very minimalistic, isn't it? 1113 00:45:46,680 --> 00:45:47,800 That lamb is, I think 1114 00:45:47,880 --> 00:45:50,520 it's perfectly cooked and beautifully seasoned too, 1115 00:45:50,600 --> 00:45:51,600 which is really important. 1116 00:45:51,680 --> 00:45:53,640 I think the dish is really elegant. 1117 00:45:53,720 --> 00:45:56,920 I actually like that Zabaione, an interesting idea. 1118 00:45:57,000 --> 00:45:59,280 Yep. I think the lamb's cooked really well. 1119 00:45:59,360 --> 00:46:01,720 The fats rendered down. I love the crispness on the fat. 1120 00:46:01,800 --> 00:46:03,960 What's the plan with the asparagus? 1121 00:46:04,040 --> 00:46:05,960 It gives you a bit of texture you suppose, 1122 00:46:06,040 --> 00:46:08,080 but there's no seasoning in there. 1123 00:46:08,160 --> 00:46:09,240 No. 1124 00:46:16,440 --> 00:46:18,160 I think the lamb was cooked perfectly. 1125 00:46:18,240 --> 00:46:20,360 Um, I liked the balance with the sauce. 1126 00:46:20,440 --> 00:46:22,240 And from the technical point of view, 1127 00:46:22,320 --> 00:46:23,720 they are really good. 1128 00:46:23,800 --> 00:46:25,720 The asparagus is way too crispy. 1129 00:46:25,800 --> 00:46:28,320 It's not even cooked. It's not even al dente. 1130 00:46:28,400 --> 00:46:30,560 Well, let's try the next dish. 1131 00:46:30,640 --> 00:46:33,800 Caz and Fergus's Szechuan beef short ribs 1132 00:46:33,880 --> 00:46:36,480 with shallot flatbread and cabbage. 1133 00:46:38,440 --> 00:46:40,880 I think we've ticked a lot of boxes with this course. 1134 00:46:40,960 --> 00:46:44,080 I'm hoping that this is the dish to really get that lead 1135 00:46:44,160 --> 00:46:45,680 on Simone and Viviana. 1136 00:46:45,760 --> 00:46:47,000 Thank you, sir. 1137 00:46:51,960 --> 00:46:54,520 Two very different plates of food. 1138 00:46:54,600 --> 00:46:55,720 Yes. Completely different. 1139 00:46:55,800 --> 00:46:59,240 One dainty little and then you've got this... 1140 00:46:59,320 --> 00:47:00,600 Big and burly. 1141 00:47:00,680 --> 00:47:02,160 I just can't wait to dive in. 1142 00:47:07,840 --> 00:47:09,520 You can cut that up with a spoon. 1143 00:47:09,600 --> 00:47:10,880 It's nice and tender, isn't it? 1144 00:47:16,120 --> 00:47:19,000 That beef, it is perfectly cooked. 1145 00:47:19,080 --> 00:47:21,320 That sauce is just glistening on that beef. 1146 00:47:21,400 --> 00:47:23,600 It's obviously been marinated for a long time 1147 00:47:23,680 --> 00:47:28,200 and cooked for a long time, and it's juicy and flavoursome. 1148 00:47:28,280 --> 00:47:30,240 Fergus paid a lot of attention to this sauce. 1149 00:47:30,320 --> 00:47:32,120 It's really paid off. That's lovely. 1150 00:47:32,200 --> 00:47:35,000 The cabbage adds a little freshness and it's a little bit of heat. 1151 00:47:39,440 --> 00:47:42,600 So tender. I want more. 1152 00:47:42,680 --> 00:47:43,960 I don't think you could do it any better. 1153 00:47:44,040 --> 00:47:47,760 After this dish, Caz and Ferg are right up there. 1154 00:47:47,840 --> 00:47:50,200 They really got to dig deep in this last course, dessert 1155 00:47:50,280 --> 00:47:53,000 because that where this competition is going to be won or lost. 1156 00:47:53,080 --> 00:47:55,520 Alright, let's bring the teams back for a final course, shall we? 1157 00:47:55,600 --> 00:47:56,640 OK. 1158 00:47:58,120 --> 00:48:01,080 (CHEERING) 1159 00:48:05,640 --> 00:48:06,800 Last course. 1160 00:48:10,320 --> 00:48:12,440 Fourth and final course, dessert. 1161 00:48:12,520 --> 00:48:13,520 60 minutes away 1162 00:48:13,600 --> 00:48:14,640 from finding out the results 1163 00:48:14,720 --> 00:48:16,360 of this whole competition. 1164 00:48:16,440 --> 00:48:17,560 That's it. 1165 00:48:17,640 --> 00:48:19,360 How good would it be to win this? 1166 00:48:19,440 --> 00:48:20,720 I feel like we can do it. 1167 00:48:21,960 --> 00:48:23,040 Final course, 1168 00:48:23,120 --> 00:48:24,200 we need to smash 1169 00:48:24,280 --> 00:48:25,480 this dessert course. 1170 00:48:25,560 --> 00:48:26,520 OK. Final push. 1171 00:48:26,600 --> 00:48:27,680 Final push. 1172 00:48:27,760 --> 00:48:30,680 Give everything we have, we give the best for last. 1173 00:48:30,760 --> 00:48:34,080 I think this is going to be a very close race, 1174 00:48:34,160 --> 00:48:36,720 and I wouldn't expect anything less 1175 00:48:36,800 --> 00:48:37,880 from Caz and Fergus. 1176 00:48:37,960 --> 00:48:42,120 They are definitely the strongest opponents. 1177 00:48:42,200 --> 00:48:46,480 Teams, what a grand final this is. 1178 00:48:48,360 --> 00:48:52,080 Let's top it off with some incredible desserts. 1179 00:48:52,160 --> 00:48:55,320 The final course must be served in one hour... 1180 00:48:56,880 --> 00:49:01,400 and your time starts now! 1181 00:49:01,480 --> 00:49:04,440 Go! (CHEERS AND APPLAUSE) 1182 00:49:08,640 --> 00:49:10,920 After three courses, Caz and Fergus, 1183 00:49:11,000 --> 00:49:12,360 Simone and Viviana. 1184 00:49:12,440 --> 00:49:13,760 Both good entrees. 1185 00:49:13,840 --> 00:49:16,360 Simone and Viv are ahead in the seafood. 1186 00:49:16,440 --> 00:49:19,120 Caz and Fergus ahead in the meat, now it's dessert. 1187 00:49:19,200 --> 00:49:20,720 Yeah, I think they're neck and neck. 1188 00:49:20,800 --> 00:49:21,960 Yeah, I agree. 1189 00:49:22,040 --> 00:49:25,760 So, Ferg, this is our coconut and pandan sorbet. 1190 00:49:25,840 --> 00:49:26,800 Yep. 1191 00:49:26,880 --> 00:49:28,080 For dessert course, 1192 00:49:28,160 --> 00:49:29,720 we'll be making a tamarind date cake 1193 00:49:29,800 --> 00:49:34,360 with a white soy caramel and a coconut pandan sorbet. 1194 00:49:34,440 --> 00:49:37,280 It's all about that Asian kind of zing sweetness, 1195 00:49:37,360 --> 00:49:39,400 the soy will add saltiness. 1196 00:49:39,480 --> 00:49:40,480 We don't just want 1197 00:49:40,560 --> 00:49:42,040 sweet, sweet, sweet. 1198 00:49:42,120 --> 00:49:43,880 We want salty, sour, 1199 00:49:43,960 --> 00:49:45,160 sweet all in one. 1200 00:49:45,240 --> 00:49:46,400 And this dish is going to do that. 1201 00:49:46,480 --> 00:49:47,600 Taste. 1202 00:49:49,640 --> 00:49:51,480 That's delicious. 1203 00:49:51,560 --> 00:49:52,720 Is it going to be made in time? 1204 00:49:52,800 --> 00:49:54,200 Is this enough time for the sorbet to set? 1205 00:49:54,280 --> 00:49:56,120 Yeah. Awesome. Love that. 1206 00:49:56,200 --> 00:49:57,480 Yeah, it is. 1207 00:49:57,560 --> 00:49:59,440 Sound good, Robert? Go for it. 1208 00:49:59,520 --> 00:50:01,240 You keen? 1209 00:50:01,320 --> 00:50:02,640 You know, it's so close. 1210 00:50:02,720 --> 00:50:05,760 It's a grand final, and we want to prove ourselves. 1211 00:50:05,840 --> 00:50:06,840 This is our time to focus 1212 00:50:06,920 --> 00:50:08,720 and make this our best dish. 1213 00:50:10,120 --> 00:50:11,800 Beautiful. OK, set and forget. 1214 00:50:11,880 --> 00:50:14,160 (CHEERING) 1215 00:50:14,240 --> 00:50:15,880 Right now, we are coming into the kitchen 1216 00:50:15,960 --> 00:50:17,160 with the good energy. 1217 00:50:17,240 --> 00:50:18,200 We're on track. 1218 00:50:18,280 --> 00:50:19,280 We need to make sure 1219 00:50:19,360 --> 00:50:20,760 everything's going to go as planned. 1220 00:50:24,120 --> 00:50:25,120 For dessert, 1221 00:50:25,200 --> 00:50:29,680 we're making Paris-brest with hazelnut praline cream. 1222 00:50:29,760 --> 00:50:32,360 One hour for this dessert, 1223 00:50:32,440 --> 00:50:34,440 it would be challenging, 1224 00:50:34,520 --> 00:50:35,960 but because the custard 1225 00:50:36,040 --> 00:50:37,280 is already done 1226 00:50:37,360 --> 00:50:42,480 and Simone has made the pate a choux during the meat course, 1227 00:50:42,560 --> 00:50:45,920 we should be kind of stress free. 1228 00:50:46,000 --> 00:50:47,920 So, I'm checking the custard. 1229 00:50:50,440 --> 00:50:52,480 No, no, no, no, no, no. 1230 00:50:56,240 --> 00:50:57,720 It didn't set. 1231 00:50:57,800 --> 00:50:59,440 Oh-la-la. 1232 00:50:59,520 --> 00:51:01,000 Oh, my god. 1233 00:51:01,080 --> 00:51:02,840 I didn't boil it enough. 1234 00:51:03,880 --> 00:51:05,520 It is still extremely liquid. 1235 00:51:05,600 --> 00:51:07,480 This is the worst thing 1236 00:51:07,560 --> 00:51:08,600 that could have happened. 1237 00:51:08,680 --> 00:51:10,400 I must have made a mistake. 1238 00:51:10,480 --> 00:51:12,440 I rushed it too much, 1239 00:51:12,520 --> 00:51:13,800 and this is the result. 1240 00:51:16,360 --> 00:51:17,760 If you don't have a custard 1241 00:51:17,840 --> 00:51:20,440 to put into those beautiful 1242 00:51:20,520 --> 00:51:24,440 Paris-brest profiteroles, you've only got a half a dessert. 1243 00:51:24,520 --> 00:51:25,520 This could absolutely 1244 00:51:25,600 --> 00:51:26,800 be their undoing. 1245 00:51:30,840 --> 00:51:32,440 I'm just panicking right now. 1246 00:51:33,800 --> 00:51:37,200 Just seeing the faces of the judges, 1247 00:51:37,280 --> 00:51:38,600 there was just 1248 00:51:38,680 --> 00:51:41,240 panic in their eyes too. 1249 00:51:41,320 --> 00:51:44,160 At this point, we might not be 1250 00:51:44,240 --> 00:51:45,720 able to serve the dessert. 1251 00:51:47,000 --> 00:51:48,160 What do I need to do? 1252 00:51:57,000 --> 00:51:58,880 So, I'm checking the custard. 1253 00:52:00,160 --> 00:52:01,720 No, no, no, no, no. 1254 00:52:04,920 --> 00:52:08,560 Ah... it didn't set. 1255 00:52:09,760 --> 00:52:11,440 Oh, my god. My god. 1256 00:52:11,520 --> 00:52:12,680 The custard 1257 00:52:12,760 --> 00:52:14,360 is the main element of the dish. 1258 00:52:14,440 --> 00:52:15,400 If they can't fix 1259 00:52:15,480 --> 00:52:16,720 this custard in time, that's it. 1260 00:52:16,800 --> 00:52:17,800 Goodbye. 1261 00:52:17,880 --> 00:52:19,080 What do you mean it didn't set? 1262 00:52:19,160 --> 00:52:22,040 It means that I didn't boil it enough. 1263 00:52:23,440 --> 00:52:24,760 Just seeing 1264 00:52:24,840 --> 00:52:26,320 the faces of the judges, 1265 00:52:26,400 --> 00:52:27,720 it made us realise 1266 00:52:27,800 --> 00:52:30,680 how bad the situation was. 1267 00:52:33,520 --> 00:52:35,120 There was just 1268 00:52:35,200 --> 00:52:37,440 panic in the eyes too. 1269 00:52:37,520 --> 00:52:39,680 No stress, just solutions. 1270 00:52:39,760 --> 00:52:41,080 Yes, Chef. Let's go. 1271 00:52:41,160 --> 00:52:43,640 Yeah. You got this. OK. 1272 00:52:43,720 --> 00:52:46,920 I need to get my mind straight. 1273 00:52:47,000 --> 00:52:48,440 Stop panicking. 1274 00:52:48,520 --> 00:52:49,560 I need to breathe 1275 00:52:49,640 --> 00:52:51,640 and I need to stay focussed. 1276 00:52:51,720 --> 00:52:56,680 I'm trying to think right now and we have two options. 1277 00:52:56,760 --> 00:52:57,720 Option one, 1278 00:52:57,800 --> 00:52:59,760 I put this custard back on the fire 1279 00:52:59,840 --> 00:53:01,720 and hope that it's going to thicken again. 1280 00:53:01,800 --> 00:53:04,120 Option two, start a new batch. 1281 00:53:04,200 --> 00:53:06,720 But I keep checking the clock. 1282 00:53:06,800 --> 00:53:09,080 I am running out of time. 1283 00:53:09,160 --> 00:53:11,120 Both of the options are not ideal 1284 00:53:11,200 --> 00:53:12,440 because I don't know if the custard 1285 00:53:12,520 --> 00:53:13,840 will cool down in time. 1286 00:53:15,520 --> 00:53:17,120 This might have ruined us. 1287 00:53:18,520 --> 00:53:21,040 I just don't know what to do. 1288 00:53:21,120 --> 00:53:23,080 The wrong day for this to happen. It is. 1289 00:53:23,160 --> 00:53:25,120 And here's the thing, Simone and Viviana, 1290 00:53:25,200 --> 00:53:26,680 when something starts to go wrong, 1291 00:53:26,760 --> 00:53:28,040 the clock is their enemy. 1292 00:53:28,120 --> 00:53:29,720 Yeah. They just go into a hole. 1293 00:53:31,120 --> 00:53:35,000 $100,000 desserts or $100,000 mistake. 1294 00:53:35,080 --> 00:53:37,840 Ooh, ouch. Ouch. 1295 00:53:38,880 --> 00:53:41,080 I'm going to put it back on the fire now. 1296 00:53:41,160 --> 00:53:43,760 Look, I think the emotional thing with Simone and Viviana, 1297 00:53:43,840 --> 00:53:45,880 we have seen them bit derailed 1298 00:53:45,960 --> 00:53:48,040 when their emotions get the better of them. 1299 00:53:48,120 --> 00:53:49,920 That's good for us. 1300 00:53:50,000 --> 00:53:51,960 I'm going to look after this one. I'm going to thicken it. 1301 00:53:52,040 --> 00:53:53,080 OK, amore? 1302 00:53:53,160 --> 00:53:54,480 Alright. Yes. 1303 00:53:54,560 --> 00:53:56,360 Simo is my rock. 1304 00:53:56,440 --> 00:53:58,600 I'm freaking out, but his support 1305 00:53:58,680 --> 00:54:01,520 is what is getting me through it. 1306 00:54:01,600 --> 00:54:03,840 Will it cool down on time? 1307 00:54:03,920 --> 00:54:05,720 If we want to win this competition, 1308 00:54:05,800 --> 00:54:07,240 we need to really work 1309 00:54:07,320 --> 00:54:08,920 how to handle the pressure, 1310 00:54:09,000 --> 00:54:11,160 otherwise we are going to lose. 1311 00:54:11,240 --> 00:54:13,880 That's definitely not the start we wanted, 1312 00:54:13,960 --> 00:54:15,520 but we will manage. 1313 00:54:15,600 --> 00:54:18,840 After that meat dish we just had of Caz and Fergus's, 1314 00:54:18,920 --> 00:54:21,080 that blew me out of the water, 1315 00:54:21,160 --> 00:54:23,720 and Simone and Vivi have stuffed up their custard. 1316 00:54:23,800 --> 00:54:25,320 They could be in trouble. Yeah. 1317 00:54:26,600 --> 00:54:28,840 Yes. 1318 00:54:28,920 --> 00:54:31,400 OK, so, I'm going to now start on the butterscotch. 1319 00:54:31,480 --> 00:54:34,120 The butterscotch caramel sauce for the tamarind date cake, 1320 00:54:34,200 --> 00:54:35,480 this one's a little bit different. 1321 00:54:35,560 --> 00:54:37,280 I'm adding white soy sauce. 1322 00:54:37,360 --> 00:54:38,840 It's kind of like a salted caramel, 1323 00:54:38,920 --> 00:54:41,560 but we're using the soy as the sauce, 1324 00:54:41,640 --> 00:54:44,160 that makes this a competition worthy dish. 1325 00:54:44,240 --> 00:54:46,040 We know it's a tasty dessert, 1326 00:54:46,120 --> 00:54:47,640 but we've got to present it well today. 1327 00:54:47,720 --> 00:54:48,800 You know what I mean? True. 1328 00:54:48,880 --> 00:54:50,720 We know how Simone and Viv, 1329 00:54:50,800 --> 00:54:52,680 they're the kings and queens of their desserts. 1330 00:54:52,760 --> 00:54:53,920 We are here to prove that 1331 00:54:54,000 --> 00:54:55,520 we've had this in us all along. 1332 00:54:55,600 --> 00:54:57,600 I'll just start swivelling this one. 1333 00:54:57,680 --> 00:54:59,520 This is no fluke that we are here. 1334 00:54:59,600 --> 00:55:02,160 We've worked our arses off to be here, 1335 00:55:02,240 --> 00:55:03,880 and we're just as worthy of 1336 00:55:03,960 --> 00:55:04,920 taking this title out 1337 00:55:05,000 --> 00:55:06,240 as Simone and Viviana. 1338 00:55:06,320 --> 00:55:09,960 20 minutes left! Are you leaving the best to last? 1339 00:55:10,040 --> 00:55:11,920 Come on. Come on. 1340 00:55:19,320 --> 00:55:20,640 It is working. 1341 00:55:20,720 --> 00:55:21,800 Oh, it's thickening. 1342 00:55:21,880 --> 00:55:23,560 Yeah, it's thickening. OK. 1343 00:55:23,640 --> 00:55:26,600 (CHEERING) 1344 00:55:30,880 --> 00:55:32,080 The thickness 1345 00:55:32,160 --> 00:55:33,600 of the custard is good. 1346 00:55:33,680 --> 00:55:36,000 Now, I'm just going to put it on a tray. 1347 00:55:36,080 --> 00:55:37,040 Oh, shit. 1348 00:55:37,120 --> 00:55:38,120 And put it in the freezer 1349 00:55:38,200 --> 00:55:39,280 to make sure it's cooled down 1350 00:55:39,360 --> 00:55:40,560 in time. 1351 00:55:41,760 --> 00:55:43,320 OK, done. 1352 00:55:45,400 --> 00:55:47,880 Just 15 minutes to go. 1353 00:55:47,960 --> 00:55:50,920 (CHEERING) 1354 00:55:52,240 --> 00:55:53,800 These cakes have pulled, 1355 00:55:53,880 --> 00:55:54,960 but I haven't had a chance 1356 00:55:55,040 --> 00:55:56,560 to cut into them yet to see 1357 00:55:56,640 --> 00:55:59,360 if they are in fact cooked. 1358 00:55:59,440 --> 00:56:00,520 Oh, look at that. 1359 00:56:00,600 --> 00:56:01,920 That looks great, Mum. 1360 00:56:04,640 --> 00:56:07,120 Let's do one at a time, hey? 1361 00:56:07,200 --> 00:56:09,880 Come on, Fergie. 1362 00:56:09,960 --> 00:56:12,040 This is the grand final. 1363 00:56:12,120 --> 00:56:13,640 We need it to be perfect. 1364 00:56:13,720 --> 00:56:14,840 Want a bit? 1365 00:56:15,920 --> 00:56:18,280 Fergus, are you happy with the cake? 1366 00:56:18,360 --> 00:56:20,120 Yeah, beautiful. Well done. 1367 00:56:20,200 --> 00:56:21,280 Well done. 1368 00:56:21,360 --> 00:56:22,800 $100,000 is 1369 00:56:22,880 --> 00:56:24,240 essentially weighing on this cake. 1370 00:56:24,320 --> 00:56:25,800 On a date cake. 1371 00:56:25,880 --> 00:56:27,080 This needs to be good, Mum. 1372 00:56:27,160 --> 00:56:28,200 This is the last course, 1373 00:56:28,280 --> 00:56:29,520 you can't leave 'em with a bad dessert. 1374 00:56:31,640 --> 00:56:35,080 13 minutes between them and $100,000. 1375 00:56:35,160 --> 00:56:37,000 Yeah, man. (LAUGHTER) 1376 00:56:37,080 --> 00:56:38,280 That's a lot. 1377 00:56:38,360 --> 00:56:39,960 Yeah, that's a lot a of money per minute. 1378 00:56:40,040 --> 00:56:41,320 It is, man. 1379 00:56:41,400 --> 00:56:42,520 Got to get onto this plating. 1380 00:56:42,600 --> 00:56:45,080 We've got a lot of plates to put out. 1381 00:56:45,160 --> 00:56:46,880 I'm going to come help plate. 1382 00:56:46,960 --> 00:56:48,240 Come on! 1383 00:56:48,320 --> 00:56:50,480 I would not want to be in their shoes right now. 1384 00:56:50,560 --> 00:56:51,760 Oh, god, no. 1385 00:56:51,840 --> 00:56:53,240 OK, we need to hurry up. 1386 00:56:53,320 --> 00:56:55,400 I am going to plate. (COUNTING IN ITALIAN) 1387 00:56:55,480 --> 00:56:56,760 We need to try to get 1388 00:56:56,840 --> 00:56:58,720 as much as we can ready 1389 00:56:58,800 --> 00:56:59,880 for when the custard 1390 00:56:59,960 --> 00:57:02,240 comes out of the freezer. 1391 00:57:02,320 --> 00:57:04,120 We're very tight with time. 1392 00:57:04,200 --> 00:57:08,840 Roasted nuts at the bottom will be our base for our Paris-brest. 1393 00:57:08,920 --> 00:57:10,080 These guys down here, 1394 00:57:10,160 --> 00:57:11,960 I don't know if their custard's going to set. 1395 00:57:12,040 --> 00:57:13,640 It's going to go down to the wire, eh? 1396 00:57:13,720 --> 00:57:14,760 Yeah. 1397 00:57:16,520 --> 00:57:20,520 I've never been this sweaty and stressed. 1398 00:57:20,600 --> 00:57:21,600 Look at all that sauce, 1399 00:57:21,680 --> 00:57:23,600 and we are giving them an individual one. 1400 00:57:23,680 --> 00:57:24,720 Come on. Come on, guys. 1401 00:57:24,800 --> 00:57:26,920 You can do it. Let's go! 1402 00:57:27,000 --> 00:57:28,400 Go, go, go, go! 1403 00:57:28,480 --> 00:57:29,520 Simo. 1404 00:57:31,400 --> 00:57:32,760 Um. 1405 00:57:32,840 --> 00:57:35,360 Oi, this custard is cold enough? 1406 00:57:35,440 --> 00:57:36,640 Yes. 1407 00:57:36,720 --> 00:57:38,520 Let's go! 1408 00:57:39,600 --> 00:57:42,160 Thank god that the thickness 1409 00:57:42,240 --> 00:57:43,840 of the custard is good. 1410 00:57:43,920 --> 00:57:45,080 We need the custard 1411 00:57:45,160 --> 00:57:46,400 to integrate 1412 00:57:46,480 --> 00:57:50,680 with our hazelnut praline for our hazelnut cream. 1413 00:57:50,760 --> 00:57:52,800 (TENSE MUSIC) 1414 00:57:52,880 --> 00:57:54,560 Vai, Viviana. Yes. 1415 00:57:54,640 --> 00:57:55,920 Brava, amore. 1416 00:57:56,000 --> 00:57:57,960 This is it. 1417 00:57:58,040 --> 00:57:59,400 This is the time to shine. 1418 00:57:59,480 --> 00:58:01,080 It has to be perfect. 1419 00:58:01,160 --> 00:58:03,480 Five minutes, keep it going! 1420 00:58:04,880 --> 00:58:06,000 Let's go! 1421 00:58:06,080 --> 00:58:08,600 That choux pastry looks perfect. 1422 00:58:08,680 --> 00:58:10,440 It's really hard to do. 1423 00:58:10,520 --> 00:58:12,160 There is no better plan. This is all we have. 1424 00:58:12,240 --> 00:58:13,600 This is what we're going to serve. 1425 00:58:13,680 --> 00:58:14,960 And, oh, my goodness, 1426 00:58:15,040 --> 00:58:17,520 I cannot wait to taste that cream inside. 1427 00:58:17,600 --> 00:58:18,880 What a journey. 1428 00:58:18,960 --> 00:58:20,680 Look at these guys. Awesome competitors. 1429 00:58:20,760 --> 00:58:23,480 It's good to see two teams battling this hard. 1430 00:58:23,560 --> 00:58:25,400 Little pate a choux? Yeah. 1431 00:58:25,480 --> 00:58:27,560 So, we're filling this with the cream 1432 00:58:27,640 --> 00:58:28,920 that is going to go on top. 1433 00:58:30,800 --> 00:58:34,280 Give it everything you've got, grand final! Come on! 1434 00:58:34,360 --> 00:58:36,040 (CHEERING) 1435 00:58:36,120 --> 00:58:37,240 What are you doing? What do you need? 1436 00:58:37,320 --> 00:58:38,520 What do you need? 1437 00:58:38,600 --> 00:58:40,280 We want to leave that sorbet very last 1438 00:58:40,360 --> 00:58:41,560 or it's just going to melt. 1439 00:58:41,640 --> 00:58:44,080 Looks like the winning dish. 1440 00:58:44,160 --> 00:58:47,720 I think we did an amazing journey 1441 00:58:47,800 --> 00:58:49,520 in this competition, 1442 00:58:49,600 --> 00:58:52,160 and I am so proud I got to share it with you, Simo. 1443 00:58:52,240 --> 00:58:55,240 Just one minute to go! 1444 00:58:55,320 --> 00:58:57,080 (CHEERING) 1445 00:58:57,160 --> 00:58:58,160 There's two missing. 1446 00:58:58,240 --> 00:58:59,560 Vai, Vi. Vai, Vi. 1447 00:58:59,640 --> 00:59:00,840 Enough sauce. 1448 00:59:02,680 --> 00:59:03,800 Oh, shit. Oh, sorry. 1449 00:59:05,400 --> 00:59:08,240 Ten, nine, eight, seven... 1450 00:59:08,320 --> 00:59:10,360 Icing sugar, icing sugar. 1451 00:59:10,440 --> 00:59:11,600 Just cleaning it up, Mum, 1452 00:59:11,680 --> 00:59:13,440 clean the front ones up for the judges. 1453 00:59:13,520 --> 00:59:15,160 ..four, three, two, one! 1454 00:59:15,240 --> 00:59:16,800 Time's up. 1455 00:59:16,880 --> 00:59:18,720 Step away from your benches. 1456 00:59:18,800 --> 00:59:21,760 (CHEERING) 1457 00:59:23,360 --> 00:59:26,280 (SCREAMING) 1458 00:59:26,360 --> 00:59:28,720 Well done. You alright? 1459 00:59:28,800 --> 00:59:30,000 Yeah, yeah. Far out! 1460 00:59:30,080 --> 00:59:31,120 Yes! 1461 00:59:33,600 --> 00:59:34,840 That looks sick. Well done. 1462 00:59:36,920 --> 00:59:38,000 Wow. 1463 00:59:39,400 --> 00:59:41,640 That's our last cook for MKR. 1464 00:59:41,720 --> 00:59:43,520 We've pushed hard, 1465 00:59:43,600 --> 00:59:45,360 we've committed, we've improved. 1466 00:59:45,440 --> 00:59:48,360 We've done the absolute best today 1467 00:59:48,440 --> 00:59:50,720 that we could possibly do. 1468 00:59:50,800 --> 00:59:52,160 (CHEERS AND APPLAUSE) 1469 00:59:52,240 --> 00:59:53,480 I'm a bit shell shocked. They look good. 1470 00:59:53,560 --> 00:59:54,680 Done. They're done. 1471 00:59:54,760 --> 00:59:56,280 What else could we do? Wow. 1472 00:59:56,360 --> 00:59:58,560 You've come leaps and bounds like... 1473 00:59:58,640 --> 01:00:01,160 Proud of you. Jesus, well done. 1474 01:00:01,240 --> 01:00:02,680 I'm proud of you, too. 1475 01:00:02,760 --> 01:00:04,720 (CHEERING) (LAUGHS) 1476 01:00:05,920 --> 01:00:08,280 Teams, 100 plates of food, 1477 01:00:08,360 --> 01:00:11,400 four incredible courses, you should be so proud! 1478 01:00:11,480 --> 01:00:13,480 Take a break while we taste your food. 1479 01:00:13,560 --> 01:00:15,520 (CHEERS AND APPLAUSE) 1480 01:00:17,120 --> 01:00:19,360 Bring it in. 1481 01:00:19,440 --> 01:00:21,520 Well done. Well done. 1482 01:00:21,600 --> 01:00:22,880 I cannot believe 1483 01:00:22,960 --> 01:00:25,160 that this journey is over. 1484 01:00:28,400 --> 01:00:29,440 We made it! 1485 01:00:29,520 --> 01:00:30,520 We made it! 1486 01:00:30,600 --> 01:00:32,640 If I have to be honest completely, 1487 01:00:32,720 --> 01:00:34,640 I wouldn't mind a fourth round 1488 01:00:34,720 --> 01:00:35,880 around the country. 1489 01:00:35,960 --> 01:00:37,680 Ah, shut up. 1490 01:00:37,760 --> 01:00:40,920 (CHEERING) 1491 01:00:44,400 --> 01:00:45,440 This is it. 1492 01:00:45,520 --> 01:00:48,440 Our two grand final teams 1493 01:00:48,520 --> 01:00:51,400 have done all they could do to impress us. 1494 01:00:51,480 --> 01:00:54,280 But now it all comes down to this last dish. 1495 01:00:54,360 --> 01:00:56,360 I know exactly how these guys are feeling. 1496 01:00:56,440 --> 01:01:00,720 This waiting while we taste is going to be agonising. 1497 01:01:00,800 --> 01:01:02,280 I like the way you're smiling. 1498 01:01:02,360 --> 01:01:04,960 (LAUGHTER) 1499 01:01:05,040 --> 01:01:06,720 Alright, let's try the first dish. 1500 01:01:08,200 --> 01:01:09,720 Caz and Fergus's 1501 01:01:09,800 --> 01:01:13,560 tamarind date cake with white soy caramel, 1502 01:01:13,640 --> 01:01:16,280 coconut and pandan sorbet. 1503 01:01:17,680 --> 01:01:18,760 I'm nervous. 1504 01:01:18,840 --> 01:01:21,800 Desserts are Simone and Viviana's strong suit. 1505 01:01:21,880 --> 01:01:24,360 We've made this dessert, and we think it's elevated 1506 01:01:24,440 --> 01:01:26,000 and interesting, but hopefully 1507 01:01:26,080 --> 01:01:28,320 that gives us that last bit over the line. 1508 01:01:29,440 --> 01:01:30,760 I'm going to sauce it. 1509 01:01:30,840 --> 01:01:32,080 Ooh. 1510 01:01:32,160 --> 01:01:33,240 Make it rain. 1511 01:01:33,320 --> 01:01:34,680 That's lovely. 1512 01:01:39,800 --> 01:01:41,120 Interesting, eh? 1513 01:01:56,720 --> 01:01:59,720 That's the best sorbet I had for ever. 1514 01:01:59,800 --> 01:02:02,240 I've actually got nothing to say, that's left me speechless. 1515 01:02:02,320 --> 01:02:03,440 OMG. 1516 01:02:03,520 --> 01:02:05,840 That'll be the first time in your life you left speechless. 1517 01:02:05,920 --> 01:02:08,920 The flavours all blend so well. 1518 01:02:09,000 --> 01:02:11,040 They've done a fabulous job, I think. 1519 01:02:12,080 --> 01:02:14,160 Oh, wow. Let's try the next dish. 1520 01:02:15,920 --> 01:02:18,920 So, Simone and Viviana's Paris-brest 1521 01:02:19,000 --> 01:02:21,400 with hazelnut praline cream. 1522 01:02:21,480 --> 01:02:24,280 I am relieved because I know 1523 01:02:24,360 --> 01:02:27,160 we could have not done more than that. 1524 01:02:27,240 --> 01:02:29,760 Thank you. We're very, very proud. 1525 01:02:31,600 --> 01:02:34,080 Well, there was a time where I didn't think 1526 01:02:34,160 --> 01:02:35,280 this was going to make the plate. 1527 01:02:35,360 --> 01:02:36,800 Indeed. Yeah. 1528 01:02:36,880 --> 01:02:38,640 I was so worried about that cream. 1529 01:02:55,880 --> 01:03:00,320 The balance in that was just absolutely spectacular. 1530 01:03:01,960 --> 01:03:03,880 I can't fault this dish either. 1531 01:03:05,280 --> 01:03:07,720 You were really looking for something to fault then 1532 01:03:07,800 --> 01:03:10,320 and you're like, "I just can't do it." 1533 01:03:10,400 --> 01:03:12,600 What a great dish. It's going to be really hard. 1534 01:03:12,680 --> 01:03:14,320 This is going to come down to the wire now. 1535 01:03:14,400 --> 01:03:16,720 You know, it's good when you're making noises 1536 01:03:16,800 --> 01:03:19,080 and you don't even know you're making noises as you eat. 1537 01:03:19,160 --> 01:03:22,040 I have no doubt that the right two teams 1538 01:03:22,120 --> 01:03:23,520 are in this kitchen today 1539 01:03:23,600 --> 01:03:25,440 because this food has been delicious. 1540 01:03:25,520 --> 01:03:27,840 There's been highs and lows on both teams, 1541 01:03:27,920 --> 01:03:29,560 and I think it's pretty evenly matched. 1542 01:03:29,640 --> 01:03:31,400 Well, that's what you want from a finale, isn't it? 1543 01:03:31,480 --> 01:03:32,680 Yes. Yeah. 1544 01:03:32,760 --> 01:03:35,320 Yeah, I think I've made my decision. Have you? 1545 01:03:36,440 --> 01:03:37,480 Yes, I have. 1546 01:03:37,560 --> 01:03:40,520 (DRAMATIC MUSIC) 1547 01:03:42,040 --> 01:03:45,000 (CHEERING AND APPLAUSE) 1548 01:03:54,240 --> 01:03:57,760 I am so proud in this moment. 1549 01:03:57,840 --> 01:04:00,640 I think we have done everything we could. 1550 01:04:00,720 --> 01:04:02,360 We have been 1551 01:04:02,440 --> 01:04:07,360 through so many emotions, 1552 01:04:07,440 --> 01:04:09,920 and we are about to find out 1553 01:04:10,000 --> 01:04:11,560 what's the end 1554 01:04:11,640 --> 01:04:14,040 of this crazy journey. 1555 01:04:17,040 --> 01:04:18,240 Look, I think tonight 1556 01:04:18,320 --> 01:04:20,520 it's going to be a close call, for sure. 1557 01:04:20,600 --> 01:04:22,440 Simone and Viviana have stepped up. 1558 01:04:22,520 --> 01:04:23,480 I think 1559 01:04:23,560 --> 01:04:24,560 it's been a tight grand final. 1560 01:04:24,640 --> 01:04:25,760 I think there's been 1561 01:04:25,840 --> 01:04:26,880 a lot of good cooking 1562 01:04:26,960 --> 01:04:29,120 and we know we served up four cracking courses. 1563 01:04:30,400 --> 01:04:31,640 It's going to be pretty brutal, 1564 01:04:31,720 --> 01:04:34,000 but that's the nature of this competition. 1565 01:04:34,080 --> 01:04:35,520 Far out, I really want this. 1566 01:04:35,600 --> 01:04:36,960 It's so close. Yeah. 1567 01:04:48,040 --> 01:04:51,760 Caz and Fergus, Simone and Viviana. 1568 01:04:53,600 --> 01:04:57,600 I want you to know that you have done a brilliant job. 1569 01:04:58,760 --> 01:05:03,040 You should all be so very proud of what you have achieved. 1570 01:05:04,560 --> 01:05:08,080 Caz and Fergus, from the moment you walked into the competition, 1571 01:05:08,160 --> 01:05:11,000 no matter how hard the challenge, you stepped up. 1572 01:05:12,920 --> 01:05:14,640 How are you guys feeling? 1573 01:05:14,720 --> 01:05:16,240 Immensely proud. 1574 01:05:16,320 --> 01:05:18,560 Fergus has just excelled, 1575 01:05:18,640 --> 01:05:20,440 like really gone from strength to strength 1576 01:05:20,520 --> 01:05:23,720 and it's in such a short time, so, I'm incredibly proud. 1577 01:05:23,800 --> 01:05:25,720 That's very sweet. Thank you. That's true. 1578 01:05:25,800 --> 01:05:29,400 At the end of the day, it would be a gamechanger for Fergus and I 1579 01:05:29,480 --> 01:05:30,840 if we were fortunate enough to win 1580 01:05:30,920 --> 01:05:33,560 to follow some of those food dreams that we share, 1581 01:05:33,640 --> 01:05:36,600 so, it would mean an incredible amount to both of us. 1582 01:05:38,000 --> 01:05:40,960 Simone and Viviana, final words to each other. 1583 01:05:41,040 --> 01:05:43,880 Honestly, Chef, I walked into this challenge 1584 01:05:43,960 --> 01:05:48,080 with a best friend and I come out with it with a brother, 1585 01:05:48,160 --> 01:05:51,440 so, I could not be happier, Chef. 1586 01:05:51,520 --> 01:05:55,480 I don't think we will be here if it was not for Viviana. 1587 01:05:55,560 --> 01:05:59,680 She's been supporting in every aspect of this journey. 1588 01:05:59,760 --> 01:06:03,360 If we win this, everything will be just happening in the right time, 1589 01:06:03,440 --> 01:06:07,480 so, it will give us a great support that we need for the newbie coming. 1590 01:06:07,560 --> 01:06:08,640 Bambino. 1591 01:06:08,720 --> 01:06:11,840 We got the bambino, bambina coming, so, that will help us. 1592 01:06:11,920 --> 01:06:14,480 Are you ready for two Simones? 1593 01:06:14,560 --> 01:06:15,760 Yes. 1594 01:06:15,840 --> 01:06:18,040 No way. The world's not ready. 1595 01:06:18,120 --> 01:06:20,200 (LAUGHTER) 1596 01:06:20,280 --> 01:06:22,120 As you know, 1597 01:06:22,200 --> 01:06:26,320 each of us will give your menu a score out of 10. 1598 01:06:27,840 --> 01:06:29,080 Caz and Fergus, 1599 01:06:29,160 --> 01:06:33,640 you started your four-course menu with Fergburg spring rolls, 1600 01:06:33,720 --> 01:06:35,880 with gochujang aioli. 1601 01:06:35,960 --> 01:06:40,080 Very on-trend, young man, the spring roll, you bite into it, 1602 01:06:40,160 --> 01:06:42,800 you get the cheeseburger and you're happy. 1603 01:06:42,880 --> 01:06:44,320 Brings a smile to your face. 1604 01:06:44,400 --> 01:06:46,520 Your entree brought a smile to my face. 1605 01:06:46,600 --> 01:06:47,880 I loved it. 1606 01:06:47,960 --> 01:06:50,520 Crispy, yummy, delicious. 1607 01:06:51,840 --> 01:06:52,960 Thank you. 1608 01:06:53,040 --> 01:06:54,280 What a fun dish. 1609 01:06:54,360 --> 01:06:57,520 The gochujang aioli, really delicious. 1610 01:06:57,600 --> 01:06:58,960 It gave a really, really good kick. 1611 01:06:59,040 --> 01:07:02,920 I loved the chilli oil on top of that as well. 1612 01:07:03,000 --> 01:07:07,520 For your seafood course, we had chargrilled lemongrass prawns 1613 01:07:07,600 --> 01:07:09,560 with Vietnamese chimichurri. 1614 01:07:09,640 --> 01:07:13,440 The prawns perfectly cooked, really tender, really flavourful. 1615 01:07:13,520 --> 01:07:15,800 That chimichurri was awesome. 1616 01:07:15,880 --> 01:07:17,880 It was a very generous entree. 1617 01:07:17,960 --> 01:07:20,920 You eat with your eyes, you love the two massive big prawns. 1618 01:07:21,000 --> 01:07:22,720 It was a clean and refined dish. 1619 01:07:23,840 --> 01:07:27,200 I would've got the grill a lot hotter 1620 01:07:27,280 --> 01:07:31,160 to really give a little bit of toasting flavour, 1621 01:07:31,240 --> 01:07:34,200 but I think the flavour combination 1622 01:07:34,280 --> 01:07:36,160 with those prawns were top-notch. 1623 01:07:38,280 --> 01:07:41,520 We then had Szechuan beef short rib 1624 01:07:41,600 --> 01:07:44,640 with shallot flatbread and cabbage. 1625 01:07:44,720 --> 01:07:49,120 Wow, those short ribs were absolutely amazing. 1626 01:07:49,200 --> 01:07:52,280 The beef was the absolute winner on that plate, 1627 01:07:52,360 --> 01:07:55,680 but the care and attention that you gave to that showed. 1628 01:07:55,760 --> 01:07:57,800 That sauce was so morish. 1629 01:07:57,880 --> 01:08:00,080 The cabbage salad added a little refreshment 1630 01:08:00,160 --> 01:08:01,960 from the richness of the beef 1631 01:08:02,040 --> 01:08:04,400 and there was a little bit of spice in there, which I liked. 1632 01:08:05,800 --> 01:08:07,440 And for your dessert, we had... 1633 01:08:08,720 --> 01:08:11,480 tamarind date cake with white soy caramel 1634 01:08:11,560 --> 01:08:17,000 and coconut pandan sorbet, that little Berlin wall of cake. 1635 01:08:17,080 --> 01:08:18,240 (LAUGHTER) 1636 01:08:18,320 --> 01:08:20,440 I didn't know whether to eat it. I jump over it. 1637 01:08:20,520 --> 01:08:22,520 Beautiful date flavour, 1638 01:08:22,600 --> 01:08:24,400 but then when you pour that sauce on, 1639 01:08:24,480 --> 01:08:27,360 it had that umami, salty, sweet. 1640 01:08:27,440 --> 01:08:28,520 Next level. 1641 01:08:28,600 --> 01:08:30,200 My one flaw on that dish 1642 01:08:30,280 --> 01:08:31,880 would just be the texture of that cake. 1643 01:08:31,960 --> 01:08:34,360 There's just a little bit of a clagginess about the cake. 1644 01:08:34,440 --> 01:08:36,560 That's the only thing, but it was a generous, 1645 01:08:36,640 --> 01:08:38,200 delicious dessert. 1646 01:08:38,280 --> 01:08:41,000 The pandan and coconut sorbet... 1647 01:08:42,320 --> 01:08:45,640 creamy, fresh, full of flavour, 1648 01:08:45,720 --> 01:08:47,880 and that sauce... 1649 01:08:49,680 --> 01:08:54,200 that sauce using the white soy was magical. 1650 01:08:54,280 --> 01:08:57,280 You guys have been able to twist recipes around 1651 01:08:57,360 --> 01:08:59,800 and adding some different flavours to things, 1652 01:08:59,880 --> 01:09:01,880 I would never think about. 1653 01:09:01,960 --> 01:09:04,160 Thank you, Manu. Thank you. 1654 01:09:04,240 --> 01:09:05,800 Super proud tonight. 1655 01:09:05,880 --> 01:09:08,400 Winning this competition is within reach. 1656 01:09:08,480 --> 01:09:10,400 Simone and Viviana are going to have to pull out 1657 01:09:10,480 --> 01:09:11,800 a real good critique 1658 01:09:11,880 --> 01:09:13,760 to get something over us here. 1659 01:09:15,640 --> 01:09:17,920 Honestly, after hearing these critiques... 1660 01:09:18,000 --> 01:09:19,560 Uh-oh. 1661 01:09:19,640 --> 01:09:20,960 ..we might be in trouble. 1662 01:09:21,040 --> 01:09:22,360 Very nervous. 1663 01:09:25,560 --> 01:09:26,960 We are not too sure 1664 01:09:27,040 --> 01:09:28,280 if we've done enough. 1665 01:09:40,080 --> 01:09:42,440 This is it. I think it's been a tight grand final. 1666 01:09:43,720 --> 01:09:45,920 I think it's got to be close. 1667 01:09:46,000 --> 01:09:49,080 This is the last time that we're getting scored 1668 01:09:49,160 --> 01:09:51,880 and we are extremely nervous. 1669 01:09:51,960 --> 01:09:55,760 I've been trying to hold all of my emotion for all day. 1670 01:09:57,280 --> 01:09:58,600 Simone and Viviana. 1671 01:09:59,800 --> 01:10:04,840 Your first course was lobster and guanciale taco. 1672 01:10:04,920 --> 01:10:07,080 I love this dish. 1673 01:10:07,160 --> 01:10:12,400 Every mouthful was an adventure and perfectly cooked lobster. 1674 01:10:12,480 --> 01:10:14,120 Thank you. 1675 01:10:14,200 --> 01:10:15,920 It was soft. It was sweet. 1676 01:10:16,000 --> 01:10:18,520 It was well seasoned, delicious. 1677 01:10:18,600 --> 01:10:24,240 The addition of the avocado mousse, cucumber underneath with crispy, 1678 01:10:24,320 --> 01:10:26,720 salty guanciale. 1679 01:10:29,720 --> 01:10:30,840 You know what I'm saying? 1680 01:10:32,120 --> 01:10:37,200 You follow that with cappellacci fagioli e cozze. 1681 01:10:38,800 --> 01:10:41,360 Your pasta making skills are next level. 1682 01:10:41,440 --> 01:10:44,520 That was silky. It was beautiful. 1683 01:10:44,600 --> 01:10:45,920 Beautiful pasta. 1684 01:10:46,000 --> 01:10:49,320 Pasta, pasta is your thing, that was beautifully cooked. 1685 01:10:49,400 --> 01:10:52,440 Al dente, squid ink jumping off the plate. 1686 01:10:52,520 --> 01:10:56,200 Few mussels on top. Love your dish. 1687 01:10:56,280 --> 01:10:58,200 Thank you. 1688 01:10:58,280 --> 01:10:59,320 Viviana, 1689 01:10:59,400 --> 01:11:03,120 you spend like 1.5 hours just whisking the sauce. 1690 01:11:03,200 --> 01:11:04,880 Well, thank god for that because it was delicious. 1691 01:11:04,960 --> 01:11:06,000 Ah! 1692 01:11:08,120 --> 01:11:09,960 Then we had your lamb rump 1693 01:11:10,040 --> 01:11:14,400 with pecorino zabaione and asparagus. 1694 01:11:14,480 --> 01:11:16,280 You've done so many different techniques 1695 01:11:16,360 --> 01:11:18,320 throughout this four-course menu. 1696 01:11:18,400 --> 01:11:20,400 This dish is no exception. 1697 01:11:20,480 --> 01:11:22,880 The zabaione was beautifully made. 1698 01:11:22,960 --> 01:11:24,680 The lamb was perfect. 1699 01:11:24,760 --> 01:11:27,120 And that beautiful lamb fat on top was crisp. 1700 01:11:27,200 --> 01:11:30,440 That was the highlight to me 'cause I love that crispy lamb fat. 1701 01:11:30,520 --> 01:11:35,320 The addition of the foam of the zabaione with pecorino, 1702 01:11:35,400 --> 01:11:36,680 it was brilliant. 1703 01:11:36,760 --> 01:11:37,840 BOTH: Thank you. 1704 01:11:38,880 --> 01:11:42,640 The asparagus, a little bit more seasoning in there. 1705 01:11:42,720 --> 01:11:43,880 I think that was rushed. 1706 01:11:48,000 --> 01:11:49,480 And for desserts... 1707 01:11:52,040 --> 01:11:53,960 the Paris-brest. 1708 01:11:54,040 --> 01:11:56,280 I could have just eaten that all day long. 1709 01:11:56,360 --> 01:12:01,280 It was so light and so beautiful and such a lovely way to finish 1710 01:12:01,360 --> 01:12:03,360 a four-course meal. 1711 01:12:03,440 --> 01:12:06,880 The choux itself was top-notch. 1712 01:12:06,960 --> 01:12:08,480 You couldn't have done it better. 1713 01:12:08,560 --> 01:12:11,640 Love that beautiful crust over the top of it. 1714 01:12:11,720 --> 01:12:14,600 The cream was... Mama Mia. 1715 01:12:16,920 --> 01:12:18,680 Mama Mia. 1716 01:12:18,760 --> 01:12:22,600 That was my favourite dish of the four course. 1717 01:12:22,680 --> 01:12:24,240 Thank you. Thank you. 1718 01:12:24,320 --> 01:12:25,600 Thank you. 1719 01:12:25,680 --> 01:12:26,920 (EXHALES) 1720 01:12:27,000 --> 01:12:29,760 For both teams, 1721 01:12:29,840 --> 01:12:33,400 your menus showed us skill, 1722 01:12:33,480 --> 01:12:35,640 bravery, and flavour. 1723 01:12:37,040 --> 01:12:40,040 This has not been an easy decision. 1724 01:12:40,120 --> 01:12:41,960 It's time for your scores. 1725 01:12:44,560 --> 01:12:47,880 Simone and I came to Australia looking for opportunity. 1726 01:12:47,960 --> 01:12:51,440 We have been through 1727 01:12:51,520 --> 01:12:55,960 so much and now it all comes down 1728 01:12:56,040 --> 01:12:57,120 to this moment. 1729 01:12:58,560 --> 01:13:00,800 We have worked tirelessly to get here. 1730 01:13:00,880 --> 01:13:02,600 I mean, we've gone hard. 1731 01:13:02,680 --> 01:13:04,320 We've done everything we can. 1732 01:13:05,920 --> 01:13:07,360 I think we can be really proud. 1733 01:13:11,440 --> 01:13:15,760 Caz and Fergus, for your creative and vibrant menu, 1734 01:13:15,840 --> 01:13:18,080 I score you a nine. 1735 01:13:19,640 --> 01:13:21,440 Thank you, Colin. 1736 01:13:21,520 --> 01:13:26,320 Caz and Fergus delicious food with a wonderful menu flow. 1737 01:13:26,400 --> 01:13:29,480 For your menu, I score you an eight. 1738 01:13:29,560 --> 01:13:31,160 Thanks, Julie. 1739 01:13:31,240 --> 01:13:32,800 Caz and Fergus, 1740 01:13:32,880 --> 01:13:35,440 a menu packed of flavour. 1741 01:13:35,520 --> 01:13:39,040 I score you... an eight. 1742 01:13:39,120 --> 01:13:40,200 Thank you, Manu. 1743 01:13:41,520 --> 01:13:43,800 So, that means you have scored 1744 01:13:43,880 --> 01:13:47,640 a total of 25 out of 30. 1745 01:13:47,720 --> 01:13:48,760 Well done. 1746 01:13:48,840 --> 01:13:50,240 Thank you. 1747 01:13:50,320 --> 01:13:51,800 We have nothing except 1748 01:13:51,880 --> 01:13:53,480 for pride for ourselves. 1749 01:13:53,560 --> 01:13:56,320 25 out of 30, that's a big score. 1750 01:13:56,400 --> 01:13:57,600 I'm feeling pretty good. 1751 01:13:57,680 --> 01:13:59,440 Yeah? Yeah, I'm happy with that. 1752 01:13:59,520 --> 01:14:02,640 But it's going to be close, for sure. 1753 01:14:02,720 --> 01:14:04,520 Simone and Viviana... 1754 01:14:05,680 --> 01:14:09,040 quality food, stylish presentation. 1755 01:14:10,240 --> 01:14:12,640 Tonight, I score your menu... 1756 01:14:14,880 --> 01:14:15,920 a nine. 1757 01:14:16,000 --> 01:14:17,720 Thank you, Chef. 1758 01:14:20,040 --> 01:14:21,520 Simone and Viviana, 1759 01:14:21,600 --> 01:14:25,320 a joy to eat your food tonight. 1760 01:14:25,400 --> 01:14:28,400 I score your menu a nine. 1761 01:14:28,480 --> 01:14:30,160 Thank you. 1762 01:14:30,240 --> 01:14:33,200 Simone and Viviana, I score you... 1763 01:14:36,280 --> 01:14:37,400 a nine. 1764 01:14:38,480 --> 01:14:39,600 (CHEERING) 1765 01:14:39,680 --> 01:14:41,960 Simone and Viviana, that gives you 1766 01:14:42,040 --> 01:14:46,040 the total score of 27 out of 30. 1767 01:14:46,120 --> 01:14:48,600 You are the My Kitchen Rules Champions! 1768 01:14:48,680 --> 01:14:51,560 (CHEERS AND APPLAUSE) 1769 01:14:51,640 --> 01:14:53,600 (WHISTLING) 1770 01:15:06,120 --> 01:15:07,120 Yes! 1771 01:15:10,640 --> 01:15:13,200 Yes! 1772 01:15:20,280 --> 01:15:22,680 Well done. Congratulations. 1773 01:15:22,760 --> 01:15:24,160 Congratulations. Well done. 1774 01:15:24,240 --> 01:15:25,320 Thank you. 1775 01:15:25,400 --> 01:15:27,320 I would not be here 1776 01:15:27,400 --> 01:15:28,400 without you, 1777 01:15:28,480 --> 01:15:30,120 like you taught me so much. 1778 01:15:32,680 --> 01:15:34,240 (CHEERING) Can't believe it. 1779 01:15:34,320 --> 01:15:35,760 (SOBS) 1780 01:15:43,040 --> 01:15:44,280 Caz and Fergus. 1781 01:15:44,360 --> 01:15:45,680 What you guys did, 1782 01:15:45,760 --> 01:15:47,280 you should be so proud of yourselves. 1783 01:15:48,560 --> 01:15:49,560 Thank you. 1784 01:15:49,640 --> 01:15:51,360 I'm incredibly proud of the both of us. 1785 01:15:51,440 --> 01:15:53,160 It was never going to be easy today. 1786 01:15:53,240 --> 01:15:54,600 It was going to be tough and it was, 1787 01:15:54,680 --> 01:15:55,920 but, you know, well done guys. 1788 01:15:56,000 --> 01:15:57,880 You were outstanding and... 1789 01:15:57,960 --> 01:16:00,040 Grazie, guys. Thank you. ..congratulations. 1790 01:16:00,120 --> 01:16:02,480 This has been an incredible journey. 1791 01:16:02,560 --> 01:16:04,120 Wouldn't have got here without you. 1792 01:16:04,200 --> 01:16:05,880 Same. No regrets. 1793 01:16:05,960 --> 01:16:07,440 No regrets. 1794 01:16:12,320 --> 01:16:15,520 Simone and Viviana, congratulations. 1795 01:16:15,600 --> 01:16:17,160 How are you guys feeling? 1796 01:16:17,240 --> 01:16:20,120 I'm so happy to have shared this one with Viviana, 1797 01:16:20,200 --> 01:16:22,720 with all our friends up here. 1798 01:16:22,800 --> 01:16:27,120 Amore, amore, we did this one for you, 1799 01:16:27,200 --> 01:16:28,760 especially for you and for the... 1800 01:16:31,080 --> 01:16:32,360 I'm so proud. I love you. 1801 01:16:32,440 --> 01:16:33,880 Cannot be more proud. I love you, amore. 1802 01:16:33,960 --> 01:16:35,120 I love you. 1803 01:16:35,200 --> 01:16:36,400 This experience 1804 01:16:36,480 --> 01:16:39,160 has completely changed our life. 1805 01:16:39,240 --> 01:16:41,440 Our life from now on 1806 01:16:41,520 --> 01:16:44,040 is going to be different. 1807 01:16:44,120 --> 01:16:45,800 Everyone, 1808 01:16:45,880 --> 01:16:50,640 let's hear it for the 2024 My Kitchen Rules Champions! 1809 01:16:50,720 --> 01:16:53,680 (CHEERS AND APPLAUSE) 1810 01:16:53,760 --> 01:16:56,720 Captioned by AI-Media ai-media.tv 1811 01:17:01,000 --> 01:17:02,720 This is not the last time 1812 01:17:02,800 --> 01:17:04,600 you're going to see us, for sure. 1813 01:17:04,680 --> 01:17:05,720 No way. 1814 01:17:05,800 --> 01:17:06,840 This is just the beginning 1815 01:17:06,920 --> 01:17:08,080 of the Italians. 1816 01:17:08,160 --> 01:17:09,440 You guys cannot get rid 1817 01:17:09,520 --> 01:17:11,520 of Viviana and Simone. 1818 01:17:11,600 --> 01:17:13,280 This is the beginning. No, no.