You can go anywhere
and you would never have had this dish served to you,
and we have to come on MKR to be something new.
I'd like to take my hat off to you and thank you very much.
It's about friendship
and it's made with a whole lot of love.
So, yeah.
Sorry.
It's one of my favourite dishes done perfectly.
Wow.
SEPTIMUS CATON (NARRATES): Nine teams from across the country
began their journey to become MKR Champions.
Aprons on, knives out.
Set the tone. Come home. Hit the grand final.
Yeah, easy. Let's do it. Go.
Ultimately, two teams fought hard to make it to the grand final.
First, Simone and Viviana's modern Italian twists...
Mama Mia.
..wowed everyone from the beginning.
Perfecto. A 10.
Also a 10.
This is the highest score in the history of MKR!
I wish to win this competition.
We can win.
But for mother and son, Caz and Fergus,
it was a slower start.
It's sort of a miss for me.
Ouch. Ouch indeed.
But as a competition ramped up in Kitchen HQ...
I'm going to try something a bit rogue here.
Chocolate and parmesan. Never had that before.
..Caz and Fergus finally hit their stride.
Wow. Yeah.
I think this is genius. Yep.
But the time pressure of Kitchen HQ...
I freaking hate that clock. We have no time.
..tripped up Simone and Viviana.
The weakest dish was Simone and Viviana.
It's been known, we're not good with the clock.
Tonight...
This is it, the MKR Grand Final! Whoo!
..can the modern Italians overcome their Achilles' heel...
It all comes down to this moment.
We're just going to go, cook, win, see you later.
..and defeat the in-form mother and son?
We're peaking at the right time.
No holding back. No holding back.
One team will win $100,000
and be crowned MKR Champions.
One mistake could cost you the title.
This is hectic, Mum. Let's go.
Moment of truth.
This is going to be a nail-biting showdown.
Oh, my god, wow.
Yes!
You are the My Kitchen Rules Champion!
(THEME MUSIC)
I cannot believe that we are here. My Kitchen Rules Grand Final.
Finale, Simone and Viviana.
Crazy.
What a week.
Crazy.
I always knew Mum was a great cook,
and it means the world for us to do this together.
It's been huge.
We're ready and feeling pretty confident.
Goddamn, we got it.
That's right.
Let's go.
(CHEERS AND APPLAUSE)
Tonight, everyone is here cheering.
You can feel it is vibing,
it's whoa!
We look up. We see the family.
My dad's here, my girlfriend Imogen,
and my sister Avril.
Chills.
(CHEERING)
It is unbelievable
to have our friends here
and my beautiful partner, Victoria.
It was just like...
Unbelievable.
This is not happening. I don't...
Unbelievable.
Wake me up.
(CHEERS AND APPLAUSE)
Caz and Fergus.
Simone and Viviana.
This is it, the MKR Grand Final.
(CHEERS AND APPLAUSE)
You are just one step short
of achieving your dreams
to be named My Kitchen Rules Champions.
Tonight, one team will finally earn that title
and $100,000.
(CHEERING)
Give me the money.
Will it be Caz and Fergus, our gatecrashes,
or will it be Simone and Viviana?
Our charismatic Italians.
We know how taxing tonight will be.
We've seen many teams before you in this same spot.
This is why we invited a very special guest judge...
someone who knows and understands
the pressure of being judged in front of all of Australia,
an acclaimed cookbook author
and Australia's favourite home cook...
please welcome...
Julie Goodwin.
(CHEERS AND APPLAUSE)
Yeah, Julie!
Yeah, Julie Goodwin.
I love Julie.
Julie Goodwin.
Julie, Julie. Julie.
Oh, look, this adds an element of pressure
to be cooking for one of Australia's most loved home cooks.
Julie, thank you for joining us.
We are very happy to have you here tonight.
I'm so excited to be here. Thank you.
I've heard so much about you from these guys and your food,
so, I'm super excited to try what you cook.
Caz and Fergus, how are you guys feeling?
Obviously, we're incredibly nervous and anxious.
Fergus and I haven't spent this sort of time together since he was 15,
so, I feel like this time together has forged an incredible bond,
and this is super special time for me
because how many 25-year-old lads want to spend time with their mum?
It's been brilliant. It's been a lot of fun.
So, if you win, is Fergus now your favourite child?
Oh! (CHUCKLES)
No, certainly not.
No, there's no favourites.
Simone and Viviana,
what can we expect from you in the grand final?
Tonight, we have all of the energy and the passion to give it all
and we have a very strong reason to win, so...
Yeah, recently, I just found out I'm going to become dad.
(CHEERS AND APPLAUSE)
That's beautiful.
What a great announcement.
You're going to need some cash, man.
Mind blowing.
My beautiful partner Victoria, she's pregnant.
Unreal.
Congratulations.
Thank you so much. Beautiful.
So, I'm going to win for him or for her.
I'm going to spoil this kid so much.
I'm going to buy him
so many cool outfits
like, oh, my god.
Oh, I can't wait.
Each team will serve up a four-course menu...
25 plates per course.
100 plates in total.
100 plates of food, that's pretty daunting.
These grand finalists
have a lot on their plate.
(LAUGHTER)
The first course should be served in two hours.
Good luck to you both.
Your time starts...
now.
(CHEERING)
Hey, guys.
Get out of my way.
Oh.
Let's go.
Well, I'm going to start on the beef mince for our entree.
You got it.
The food that Caz and Fergus produced in their semifinal
was some of the most delicious food
I've tasted in the competition.
Simone and Viviana have been amazing
most of the way with a few hiccups.
This is going to be
a nail-biting show down.
Whoo.
(CHEERING)
Go, Simo and Viv.
It is very important we're going to start off
in a good path today
to set up a very good start to the competition.
I'm going to start cleaning the lobster. OK?
Amazing.
For entree, we're making lobster and guanciale taco.
I'm going to start with the dough for the taco.
OK? OK.
We feel like we're going to bring
the stronger menu
we ever had in this competition,
but there's a lot of preparation,
a lot of things going on, so,
that would be our key focus today.
Stay in time.
Viv, how are we going to handle the clock today?
I'm not looking at it. I got this.
Kitchen HQ
has been very tough for us.
We don't do too well under pressure,
but today we are just going to go,
cook, win, see you later.
Let's go!
Let's go, Ferg.
Beef patties are on, get a nice and crisp,
so, you got that kind of burger taste,
but we're going to turn it into something way better.
For entree, we'll be making Fergburg spring rolls
with gochujang aioli.
So, we've got a traditional kind of cheeseburger filling
inside a spring roll with a hot aioli.
The old Fergburg special.
Imagine a deconstructed cheeseburger,
everything got blended up.
It's an on-trend thing to have
a cheeseburger spring roll.
What's that you guys cooking?
Cheeseburger spring roll.
That's so cool. Oh, I hate you.
(LAUGHS) What are you doing?
Lobster and guanciale taco.
Oh, I hate you too.
(LAUGHS) Good, amore.
We've seen a lot
of very intricate dishes
that have been presented
by Simone and Viviana.
But they've struggled a little bit in headquarters
with time pressure.
This is a massive challenge.
It's 25 plates per course,
there's four-course, there's 100 plates.
There's only two of them, in a restaurant world,
there would be 10 chefs or 12 chefs.
And they'd be prepping for a lot longer than this.
Yeah, yeah, yeah. Exactly.
I think it's hard to appreciate as a home cook
how hard it is to take it
from something you cook for four people
to something that you cook 25 plates on.
It's a whole different ballgame.
Is he actually making tacos?
Yeah. Yeah. Italian is not doing Italian.
I know. They're taking a bit of a risk today.
I guess you got to push yourself at the end, you want to show off.
This is like a bit of Mexican vibe,
but yes, we are growing, guys,
you know, we do new things now.
Simo. Oi.
Lobster are ready.
Cool.
Now, put the butter in.
The butter is in. Yeah.
We are going to give credit
to Australia, they introduce us
to sea surf and turf.
So, we wanted to create this dish.
It's going to be like a nice and fresh taco.
We're going to mix guanciale and lobster.
That will be another surf and turf, our Italian way.
Guanciale is pork.
The guanciale is the cheek.
Softshell taco, obviously I need to make the right thickness.
I want to be light.
Our Australia journey,
just the beginning.
This is home now.
I'm going to have an Italian
and French baby
with Australian roots.
She's going to be
the perfect triangle mix.
Oh, Mama. (LAUGHS)
Yeah. Looks good. Looks amazing.
Hey, give me a hug, Dad.
Oh, thank you.
Welcome to the club.
Thank you. Thank you.
She must be very proud of you.
Yeah, not only is...
You've got one watching,
there's two at the minute watching you.
Hey, don't mess it up. I know.
During this entree course
and we need to try to get
as much as prep ready
for the next course.
So, I need to make the dough for the taco and the dough
for the seafood course,
hopefully it's going to go as planned.
Teams, you got one hour left. Half your time is gone. Let's go.
(CHEERING)
Making an aioli base,
so, then make it into gochujang aioli,
a bit of technique, you know?
It's home cooking.
Yes, but it's the grand final,
we're going to have to elevate everything today.
That's why we're here. We want to win.
Mum has a dream to open up a restaurant down in Tassie.
It'll be absolutely incredible
to be a part of Mum's food dream
and get it off the ground.
You've worked very hard throughout your life,
and I think now is a perfect time for this next chapter in your life.
This is really going to help
make that happen.
Big time.
So, if you are OK doing the spring rolls,
I'm going to start on the beef short ribs,
which are from the meat course.
They're like a four or five-hour cook.
We need to get them started.
For our meat course we'll be serving a Szechuan beef short rib,
shallot flatbread and cabbage.
OK, so, those ribs are all browned off, Ferg.
I'm going to cover them. Get them in the oven.
Please and thank you.
Well done, you two.
(CHEERING)
Caz and Fergus are already working in the main course
getting the ribs in,
so, they're very well ahead, motoring along.
Well, that's where a plan comes into play
where you've got a list and you follow it.
Amore, we got 40 minutes.
I know.
The taco,
they take long time to be cooked.
We got 25 to make one by one and make sure they're all perfect.
It's taking way too long to warm up, amore.
It's very annoying.
So, I'm very frustrated right now
because I need to do
so many other things.
There's the last thing that I need is not even this cooked,
not uncooked.
This is the first course
and I feel like we're falling behind already.
30 minutes to go! Time is flying.
I'm going to start frying. Yeah. OK.
Let's go, Ferg.
I'm frying the spring rolls.
What I'm hoping to see
is a bit of puff in them
but no blisters.
I want slightly browner, slightly gold,
that's what I'm hoping for.
Amore, how is the timing going for you?
I'm just enough, just.
Well, I was hoping to do things with calm,
but there's no such a thing as calm in Kitchen HQ.
(CHEERING)
I'm just going to cut one to try here, Mum.
Yes.
How is that, Caz?
Good? Happy with that?
Oh, they're yummy.
(CHEERING)
Ten minutes to go. Come on. This is it.
Ten minutes.
Amore, last one.
Let's go.
Allora. The tacos are there.
You can start to put one taco in each table, amore.
We are behind for the next courses,
that is for sure,
but we need to focus
on entree right now.
Oh, Simone's pulling out the lobster.
How often do we have lobster?
Really? Because it's such a delicacy, such a luxury item.
You live in Toorak. Don't you have it for breakfast?
No, darling. (LAUGHTER)
The lobster is exactly I want, thank God.
Yum. Yummy?
Yes.
Can't wait to taste your food.
You've got five minutes to go.
You keep plating. I'll keep chopping.
We are confident that this dish is came out the way we wanted.
We have the cucumber, we have the chilli,
we have the avocado mousse, we have the pickled onion,
lobster, guanciale, pump, pump, pump.
Done. Hey, let's go.
Teams, you got one minute left.
I want this entree to be delicious. Come on.
One minute, one minute.
We've got to make sure we're doing everything.
So, what does it need?
Does it need a hit of oil or anything?
Yeah, let's put a little bit of that oil.
Ten, nine, eight, seven,
six, five, four, three, two, one.
That's it, stop cooking.
Step away from the benches.
Yes.
Good job.
Well done. Hectic.
That was hectic.
That looks good. OK.
Well done.
(SCREAMING)
That's it.
Your first course of the grand final done and dusted.
Take a break while we taste your food.
(CHEERS AND APPLAUSE)
Well done, guys. Well done, guys.
Well, here we are at the last tasting table of 2024.
What an exciting competition has been so far.
Let's try Caz and Fergus's
Fergburg Spring rolls with gochujang aioli.
We need a positive start.
I want to do well to help Mum's food dream.
And if these don't come across
as a cheeseburger,
if this kind of falls flat as an entree,
we're off to a terrible start.
Thank you.
Cheers. Cheers.
Alright, let's go.
Oh, wow.
The sauce is amazing.
Good spice, hey?
This to me is Caz and Fergus's MO.
They punch flavour
on top of flavour, on top of flavour.
It basically is a cheeseburger in the spring roll.
It is it. Close your eyes. That's exactly...
And that's what it's meant to do.
I do like the kick in the aioli.
I like that chilli oil on top as well.
That sauce is gold. You could bottle that.
It's an addictive little entree I find.
Oh, yeah.
Alright, let's try the next dish.
Simone and Viviana's Lobster and Guanciale Taco.
We do think our entree is up to grand final standard.
We're very happy.
Thank you.
It looks inviting, doesn't it?
Yeah, nice presentation. It does.
Colours and textures. Yeah.
Roll it up.
Mmm. That's awesome.
That crunch. Oh, man.
That crunch is amazing.
Yeah, so fresh as well.
It's a good taco.
It's amazing.
I think the lobster's cooked really well.
And I love the guanciale.
It's got a beautiful little crunch.
The sweetness of that lobster coming out
and the saltiness of the guanciale,
which makes it great little balance, isn't it?
They've shown quite a few techniques here.
The tortilla has been made from scratch.
I just think it's really impressive.
I think coming out of the gates, we've got two very strong teams,
and I think...
For me, I think it's pretty neck and neck.
Coming up... This is hectic, Mum.
It's OK.
Every single thing on every single plate matters.
The teams pull out all the stops to impress the judges.
It's going to win it for us.
So, we've got a battle-off on our hands now.
Open up, you bastards.
And Simone and Viviana's HQ curse strikes again.
Oh, my god.
If they can't fix this, that's it. Goodbye.
What do I need to do?
(CHEERING)
We've been talking about grand final
since day one.
We've been saying, "Can you imagine?
Can you imagine?
And guess what?"
I don't have to imagine it.
I'm here, baby.
Thank you both for your entree.
You now just have 90 minutes to serve up your seafood course...
and your time starts now.
(CHEERING)
Entree, tick. Done.
Got the prawns, and I'll start prepping them
for the seafood course.
We're feeling good. I think we're off to a good start.
Now, we've got to focus on seafood.
For our seafood course,
we'll be making chargrilled lemongrass prawns
with Vietnamese chimichurri.
Is that lemongrass, Ferg?
Yeah, marinade for the prawns.
There's a lot on the line.
A huge amount,
and there's no margin for error.
Cooking against Simone and Viviana, it's our toughest challenge yet.
If we just keep our hair on, stick to the plan, we'll be good.
$100,000 on the line.
No holding back.
We're doing Southeast Asian for our seafood course.
That's our strength. There's no escaping the spice today.
We got so much intensity in this dish.
It's going to be grand final worthy.
Viviana. Yes.
What is the title of your seafood dish?
It's cappellacci fagioli...
What's the title?
For seafood course,
we're doing cappellacci fagioli e cozze.
Which means beans and mussels.
Now, I'm going to start with the pasta.
Cappellacci is pasta
that will look like a hat.
That's why it's called cappellacci.
Which means hat.
He's done this before.
He looks like an octopus right now with lots of different legs.
Yes, Simone.
OK, so, we need to work extremely fast now
because we are running behind.
We haven't started meat course.
We haven't started on dessert,
and this won't happen.
This is like a domino effect.
Viviana's doing amazing. Amazing.
She's doing so good. Amore, you're doing great.
I cannot get over his hot girlfriend.
Hey, look at her. She's stunning.
One course down, three to go.
How much work do the team have to go through?
Oh, my gosh, there's so much involved.
So, on Ferg and Caz's side,
they're butterflying the prawns is still going on that.
That's always the longest job.
Some really beautiful looking pasta being made over there.
Then it's all got to be perfect as well.
Simo, what style of pasta are you making?
Cappellacci is that shape of a hat.
Oh, hat.
Hats off to you.
Sorry.
Simone and Viviana doing pasta
for their seafood course
and that's their strong suit.
Amore, the pasta's coming together very nicely.
I'm very happy with it.
I'm very glad to hear that.
We feel confident in the Asian flavours,
but there's a bit of pressure not to hold back.
You happy with the flavours?
Yeah. Sweet.
It means the world
to be a part of Mum's food dream.
So, I'm going to do everything
and anything I can to make it a reality.
Beautiful, fresh prawn, Fergus. These are going to be so juicy.
Caz and Fergus have pulled out some amazing Asian style dishes.
And one thing they definitely know how to do
is put a lot of flavour in a small space.
I think that's just the right amount of marinade, Mum.
One hour to go.
Keep up the pace. Let's go.
(CHEERS AND APPLAUSE) Yeah, guys.
OK, so, the mussels are in.
I'll be getting the pot.
Yeah, shaking. Shaking them, smashing around.
Aye. Shit.
It's bloody intense down there.
It is intense down there.
I am not going to lie.
I would like to be feeling that intensity right now
because then I would be down there.
I'm going to get started on the chimichurri now, yeah?
We're going for Vietnamese chimichurri.
So, yes, we need the heat and
the colour of normal chimichurri,
but we need lots of chilli.
You know, chimichurri, you want a bit of zing,
a bit of heat with these prawns.
Are they hot, Ferg? Have you tried one?
Just about to.
(GRUNTS)
Yeah, they're good.
30 minutes left. Come on.
Simo, they opened.
They opened, about time, eh.
Eh, I know.
Now, we're going to cook some of the mussels in the butter,
that I cooked the lobster
and we are going to make a mussel butter.
Simone is using the butter from the lobster with the mussels.
That's so smart.
They know seafood, don't they? They do.
This butter is going to be
full of seafood flavour
into our sauce.
I need to keep stirring it,
otherwise if I stop this movement, it will split.
We got a lot of work to do.
We are a little bit behind,
me and Viviana.
We had a plan of action.
Right now,
I was supposed to start dessert.
We have zero prep done
for the meat and for the dessert.
Simone, I need your help.
It's stressing us out.
Why you want... Can you help me please?
Teams, this is the grand final.
Let me remind you, leave nothing to chance.
I am whisking away the grand final.
Come on, guys.
It looks like Viviana
is spending a lot of time whisking.
Caz and Fergus have started on their meat course.
Simone and Viviana have not done anything yet,
so, they really need to hurry up.
Got to make sure these prawns are cooked well.
This could be our ticket to the grand prize.
If they're raw, then that's not a pleasant taste.
Seafood doesn't take long.
We don't want to overcook it and we don't want to underdo it.
Here's the thing, right, so, Caz and Fergus,
they've got prawns, chimichurri.
Is that enough?
Well, I'm seeing a lot of technique over this side.
Some really beautiful looking pasta being made over there,
but, you know, technique doesn't win over flavour.
You're right, the simple dish,
you've only got a couple of elements,
could be completely delicious as well.
Yes.
Let's go, teams. Five minutes. Come on.
(CHEERS AND APPLAUSE)
Definitely feeling the pressure now, Ferg.
I've cooked quite a few prawns before,
not in this quantity that, I've got to say.
This is a pretty new territory.
Just watching.
They're still a tiny bit pink on the middle.
There's a lot of prawns
that have to be consistent
with their cook.
This is hectic, Mum.
We need to get this right
or that kind of puts us
out of this competition.
We can't afford for that to happen. That's game over stuff, yeah.
I need to get this right.
Let's get all the juice around, then we start to plate.
Last push.
God, I'm exhausted just watching them.
I think they messed up with the prawns.
Reckon we got inconsistent prawns? I reckon.
I'm from North Queensland,
so, I've had a few prawns in my time.
They're delicate protein that needs to be done spot on,
and here's Fergus.
Open up, you bastards.
He's going to town.
I'm like, "OK, there we go."
I think these ones are cooked.
You've got time running out
and then he started putting them on the plate.
I think there's some raw prawns there.
Not cooked.
Two minutes to make those plates pretty.
How are you feeling, amore?
I'm feeling stressed.
We're very behind about the dessert.
This plate is turning up exactly the way we wanted.
We're very happy, amore.
Come on, Mum.
Rightio. Let's go.
Got enough prawns? Yep, yep, yep.
Just put on top of each other like this.
We got the mussels in the juice.
Just worried that we're not going to get all this out in time.
Things are a bit tight.
Come on, move it. One minute!
A minute, Simo.
We put enough bread, amore? Yes.
Get 'em on. Get 'em on. Keep going.
Behind.
I'm stoked with what's on that plate.
There's a lot of flavour.
Whole prawns.
This has got to sing.
I think people
are really going to enjoy it.
I'm feeling pretty good.
Ten, nine, eight, seven,
six, five, four, three, two, one.
That's it. Time's up. Step away from your benches.
(CHEERS AND APPLAUSE) Wow.
We did it.
I was so sure we were not going to make it at one point
I was like, "No, no, no. We're not going to make it.
"We're not going to make it. We're not going to make it.
"We're not going to make it."
Wow.
We're very behind about the dessert, just to let you know.
Yeah, anyway.
We would be absolutely devastated
if we would lose
because we didn't catch up with time.
God, pray for us.
We are about to try the second
out of the four grand final dishes tonight,
the seafood course.
Shall we try Simone and Viviana's cappellacci fagioli e cozze?
We are trying to thinking what we did if we did mistakes,
it's torture.
Thank you.
Beautiful.
Looks good, doesn't it?
That black just jumps off the plate.
Off the plate. Yeah, I like that.
Oh, doesn't it look great.
Mmm.
That was the best thing I've eaten in my life.
I would like to drop an F bomb,
but we're not on the right time slot because wow.
I think the pasta itself is cooked to perfection.
Yeah. Oh, cooked and made. It's thin.
It's got that beautiful sort of supple texture to it.
That's exactly how you want pasta to be.
That white bean filling is beautiful and creamy
and then you get the saltiness and the little smack of the mussel.
It's a great dish.
This is masterful cooking. Very, very good.
Simone and Viviana proved themselves with pasta time and time again,
and I think today is no different.
Alright, let's try the next dish.
Caz and Fergus's
chargrilled lemongrass prawns with Vietnamese chimichurri.
I've never cooked this many prawns before,
so, it's a bit of a risk.
I think we have unreal flavour in the prawns,
so, I just hope
that's perfectly cooked for the judges.
Well, they look nice and plump those prawns, don't they?
They do.
Generous little prawn dish, isn't it?
Yeah, well, they're big.
Flavours were great. Chimichurri was delicious.
Yeah, the flavour's there, man, it's awesome.
It's the bomb, but unfortunately, half up here, it's just raw.
I think those prawns, they've shown great respect.
They've cooked them really well.
It's a very simple but elegant dish. I like it a lot.
I would've cooked the prawn on the shell a little bit longer
to really get some char
and the chimichurri is a bit too chunky for my liking,
but saying this,
those are minor points to be honest with you
because this is delicious.
It's so lovely and fresh.
There's just enough heat to bring it,
but it doesn't overpower it and just...
I mean, I love those Vietnamese flavours,
the freshness of the mint and everything.
I just think that's really tasty.
So, we've got quite a battle on our hands now.
Where are you sitting, Colin?
I reckon I've got one ahead by a point.
Alright.
Alright, well, let's bring 'em back in.
Teams, let's go. Come on back in.
(CHEERING) Best of luck.
OK. OK.
We started seafood course very behind,
and we didn't get to do
the preparation for dessert.
So, now we're going to start
meat course, extremely behind.
We really need to catch up with time.
Let's go.
OK, let's do, we're halfway.
We're definitely halfway.
And we've got everything prepared. Eye on the prize.
Keeps us churning.
Keeps us focussed.
You are halfway through this contest.
From here on,
every single thing on every single plates matters.
One mistake could cost you the title.
It's time to fight.
Your third course must be ready in 90 minutes...
and your time starts now.
Best of luck.
(CHEERS AND APPLAUSE)
For the meat course,
we are going to serve a lamb rump
with pecorino zabaione and asparagus.
Yes, Simo.
That's it, Simo. Get it on.
I need to press the lamb down
to get a very nice searing.
This dish, which is mixing pecorino
and lamb.
So, this is a kind
of unconventional dish.
Yeah.
(COUNTING IN ITALIAN) Twelve.
Caz and Fergus, we've tried a couple of their dishes,
and they've been good,
but nothing compares to Simone and Viviana at this point.
Simone and Vivi have just nailed the first two in my opinion.
We decide to bring this dish
to grand finale
because we want to bring dish
that haven't been seen before.
We want to bring innovation,
and this hopefully will help us
to win this competition.
Keep pushing.
That's why I keep repeating to myself.
Keep pushing, pushing. Keep pushing. Vai, Vivi. Vai.
Bravo, Simo.
Righto, Mum, this is the most important course.
For our meat course,
we'll be serving a Szechuan beef short rib
with a shallot flatbread and cabbage.
Really good.
OK, let's get those back in.
I reckon this is the most important dish of the day.
I look over at Simone and Viviana.
I don't see much done for the meat course.
Prep wise, I think we're ahead.
Yeah, I'm going to get started on the sauce for the short ribs.
Right? Goodo.
Are they cooking how you want them to cook?
Yes.
Just because as chefs from the bottom,
we just want to double-check you were doing it right.
Now, I'm putting the lamb in the oven, Vivi.
Bravo, baby. Let's go.
We got the lamb in the oven.
Now, we're slowly catching up.
Amore, for the pate a choux, it was 10 sugar and 10, uh...
Yes, 10. 10.
Now, that I've done the lamb,
I'm going to start
with the pate a choux dough
for dessert.
We won't have time later to do the dessert...
so, it's very important I'm going to start with dough now.
So, for dessert, we're going to serve Paris-brest
with hazelnut praline cream.
What's Simone doing? Choux pastry.
That's insane. Yeah.
So, basically, it's a pate a choux bun
filled with the light hazelnut cream.
So, I'm going to start to pipe our pate a choux.
Well, done. Let's go.
So, this dessert is a quite technical dessert.
Now, we'll have to place
a disc of raw sugar,
butter, and flour on top.
That will puff out and we create
a perfect crackling effect.
Behind.
It is grand finale.
We need to push it.
A lot of technique going on there, Viv.
Viviana.
What ya doing, sweetheart?
I am doing the custard.
Oh, beautiful. Beautiful.
The custard needs to be cold.
That's why I'm trying to do it now.
In Kitchen HQ,
we haven't always done well.
We would be absolutely devastated
if we would lose
because we didn't do enough.
It's good.
There's some beautiful smells though, isn't there?
There's a huge garlic smell going on.
Yeah, I can smell that. I can smell chillies.
I think that's from Caz and Fergus. Yes.
I've been working away at this Szechuan sauce
for the meat course.
I got some chilli bean paste, heaps of garlic, heaps of ginger,
Shaoxing wine.
Couple of cans of tomatoes, Mum, I won't put too much in.
This sauce needs
to be full of flavour.
(CHEERS AND APPLAUSE)
Can you come try the sauce quickly?
Yep.
It's quite salty.
No, it's not right.
I think I may be added too much tomato.
A little bit.
This is not the sauce
for this meat course we needed.
This is tasting like a Bolognese.
A little bit nervous, this sauce is giving me stress.
So, I need to really fix this
or we're done.
That's it.
Coming up...
Have we done enough to win?
One team's risky move doesn't pay off.
I'm just panicking right now.
They're gonna bomb.
This could absolutely be the undoing.
No stress, just solutions.
Grand final! Come on.
As the finalists race to the finish line
and one team takes home the MKR title.
You are the My Kitchen Rules Champions!
This is grand final stress here
in both kitchen.
Look at that. Yeah.
Look, Fergus is working so fast.
He's stressing out now.
I'm just going to do another quick base of that sauce.
I'm not happy with it. OK, well, we need to hustle though.
Look, this is my responsibility,
and I want to do well to help Mum and achieve mum's food dream.
I've never seen Ferg this like concentrated and on it.
This is a new side of him.
It's Szechuan style sauce.
It needs to be tangy, but it needs to be full of spice.
It's not tasting like that at all.
I think if I reduce one pot down
and get another base started,
I might be able to rescue it.
One mistake, snowballs
and I don't want to be the reason that you and I fail.
Can you quickly taste the sauce too and see what it needs?
Good. Good?
What a relief.
I thought coming into this competition,
you'd be good
and we'd be a good team,
but I never anticipated
how much you would improve in all areas.
ALL: Let's go, Fergus, let's go.
Let's go, Caz, let's go.
It's like your skills
in the kitchen, your organisation,
all that sort of stuff makes me feel very proud.
Oh, likewise. Yeah.
I mean, I think we've both grown,
it's helped me figure out a lot
about what I want to do next
and what I am capable of.
I'm going to get started on the cakes now.
So, we've got a lot done and you're starting on dessert.
I think we're ahead. I'm feeling good about it. Yeah.
The pride is shared. I shall say.
Oh, that's nice.
Yeah, look out.
I'm using a big block of tamarind pulp here,
so, this is going to give it a really sour.
Sounds bad, but it's going to be like a sweet and sour flavour
that this adds to it.
For dessert course, we'll be making a tamarind date cake
with white soy caramel and coconut pandan sorbet.
We've got to balance this.
If you put too much of that tamarind in it,
it's going to be pretty out there, so, we don't want that at all.
Oh, my god, that's so much cake.
What we're serving today,
it just smacks of what we want to do if we win.
We're experimenting all the time
with different flavours
and having that love of food
and being able to share that with other people.
OK, thank you. That's good.
We're really hoping that
it's not too dense
and that you're able to really pick up those flavours
of the date and the tamarind.
(CHEERING)
Well done. Great team.
Hurry up.
Come on.
Sorry, I scared you. Little bit.
Hey, Vivi. Yes.
What are you making down there with those eggs, darling?
This is going to be a zabaione cream but savoury.
Beautiful.
Simone and Viviana are serving a lamb rump with pecorino zabaione.
So, the zabaione with the cheese and the lamb,
like it's an odd pairing.
It's going to be really strong with pecorino
and parmesan inside.
It's risky. Yeah.
It might not be easy
to understand the flavour profile
mixing pecorino and lamb,
but we do think
that it's very working
and it's very delicious.
Simo. Oi
This is done and it's perfect.
(CHEERING)
That's it, you got ten minutes.
(CHEERING)
Let's get some plates out.
Plate, plate, plate.
Let's go.
I'm getting ready the asparagus.
We have all of the ingredient ready.
Now, we just need to assemble it
and I think this is going to be worth it
of a grand final meat course.
It's beautiful.
Come on, Caz.
I've just put the dressing on the cabbage salad.
This is down to the wire.
Yeah, go.
Oh! (SPEAKS ITALIAN)
The zabaione sauce is ready,
but there's a lot of technique
behind this dish.
It's going to be a beautiful foam
Viviana, brava! OK.
Moment of truth.
Yes!
(CHEERING)
I am very happy with the way it come out.
The zabaione sauce
is a very risky move,
but in our mind, it works very well.
The ribs look amazing.
Falling off the bone.
Oh, wow, that's a lot.
Completely, completely different dishes.
Completely different.
I mean, we haven't come this far to go home empty-handed.
Let's go, teams. Five minutes. Come on.
Yeah, we're a little bit behind.
Simone. Yes.
What are you doing now? Raspberry.
Raspberry.
Wow.
The raspberry is going to add a touch sweetness
and tart to the dish.
One minute to go!
One minute!
(CHEERING)
Don't go light on the sauce, Ferg!
Go heavy on the sauce.
Flavour here, Mum.
Glad we combined these sauces.
I think one was a little hot, one was a little too salty,
so, I think we've kind of balanced them out well together.
Yeah?
Awesome job, guys.
Ribs look good. The ribs look great.
Second on the right. Right here. Right here.
It's definitely rustic versus elegance.
Yeah. 30 seconds!
Get it on the plate. Oh, my god.
What a fine dining.
Fine dining.
Come on, come on, come on.
This is hopefully
our strongest course,
so, there's a lot riding on it.
Third on the right.
Ten, nine, eight, seven,
six, five, four, three, two, one!
Time's up.
Move away from your benches.
(CHEERING)
Win!
Well done.
I'm certain we've nailed the flavour,
and I know that the hero of our dish
is sensational.
I'm feeling pretty good.
Well done, teams.
Three courses down. One to go.
Take a break while we taste your dishes.
(CHEERS AND APPLAUSE)
We hope the judge will like it.
Maybe the dish will not be understood,
but you have to say that
it was ballsy to put it there.
Well, tonight has been
a really tight contest.
We have one just slightly ahead, but saying that,
there's two more dishes to go, and that could change very quickly.
This meat course could be
the difference between these two teams.
This could change everything for me.
Well, let's bring in the dish.
Simone, Viviana's
lamb rump with Pecorino zabaione and asparagus.
We're serving lamb with cheese.
There's a very risky move, but we're very, very happy.
Now, just about the judges to understand the dish.
Hopefully they will understand the vibe.
Thank you. Very simple.
Very minimalistic, isn't it?
That lamb is, I think
it's perfectly cooked and beautifully seasoned too,
which is really important.
I think the dish is really elegant.
I actually like that Zabaione, an interesting idea.
Yep. I think the lamb's cooked really well.
The fats rendered down. I love the crispness on the fat.
What's the plan with the asparagus?
It gives you a bit of texture you suppose,
but there's no seasoning in there.
No.
I think the lamb was cooked perfectly.
Um, I liked the balance with the sauce.
And from the technical point of view,
they are really good.
The asparagus is way too crispy.
It's not even cooked. It's not even al dente.
Well, let's try the next dish.
Caz and Fergus's Szechuan beef short ribs
with shallot flatbread and cabbage.
I think we've ticked a lot of boxes with this course.
I'm hoping that this is the dish to really get that lead
on Simone and Viviana.
Thank you, sir.
Two very different plates of food.
Yes. Completely different.
One dainty little and then you've got this...
Big and burly.
I just can't wait to dive in.
You can cut that up with a spoon.
It's nice and tender, isn't it?
That beef, it is perfectly cooked.
That sauce is just glistening on that beef.
It's obviously been marinated for a long time
and cooked for a long time, and it's juicy and flavoursome.
Fergus paid a lot of attention to this sauce.
It's really paid off. That's lovely.
The cabbage adds a little freshness and it's a little bit of heat.
So tender. I want more.
I don't think you could do it any better.
After this dish, Caz and Ferg are right up there.
They really got to dig deep in this last course, dessert
because that where this competition is going to be won or lost.
Alright, let's bring the teams back for a final course, shall we?
OK.
(CHEERING)
Last course.
Fourth and final course, dessert.
60 minutes away
from finding out the results
of this whole competition.
That's it.
How good would it be to win this?
I feel like we can do it.
Final course,
we need to smash
this dessert course.
OK. Final push.
Give everything we have, we give the best for last.
I think this is going to be a very close race,
and I wouldn't expect anything less
from Caz and Fergus.
They are definitely the strongest opponents.
Teams, what a grand final this is.
Let's top it off with some incredible desserts.
The final course must be served in one hour...
and your time starts now!
Go! (CHEERS AND APPLAUSE)
After three courses, Caz and Fergus,
Simone and Viviana.
Both good entrees.
Simone and Viv are ahead in the seafood.
Caz and Fergus ahead in the meat, now it's dessert.
Yeah, I think they're neck and neck.
Yeah, I agree.
So, Ferg, this is our coconut and pandan sorbet.
Yep.
For dessert course,
we'll be making a tamarind date cake
with a white soy caramel and a coconut pandan sorbet.
It's all about that Asian kind of zing sweetness,
the soy will add saltiness.
We don't just want
sweet, sweet, sweet.
We want salty, sour,
sweet all in one.
And this dish is going to do that.
Taste.
That's delicious.
Is it going to be made in time?
Is this enough time for the sorbet to set?
Yeah. Awesome. Love that.
Yeah, it is.
Sound good, Robert? Go for it.
You keen?
You know, it's so close.
It's a grand final, and we want to prove ourselves.
This is our time to focus
and make this our best dish.
Beautiful. OK, set and forget.
(CHEERING)
Right now, we are coming into the kitchen
with the good energy.
We're on track.
We need to make sure
everything's going to go as planned.
For dessert,
we're making Paris-brest with hazelnut praline cream.
One hour for this dessert,
it would be challenging,
but because the custard
is already done
and Simone has made the pate a choux during the meat course,
we should be kind of stress free.
So, I'm checking the custard.
No, no, no, no, no, no.
It didn't set.
Oh-la-la.
Oh, my god.
I didn't boil it enough.
It is still extremely liquid.
This is the worst thing
that could have happened.
I must have made a mistake.
I rushed it too much,
and this is the result.
If you don't have a custard
to put into those beautiful
Paris-brest profiteroles, you've only got a half a dessert.
This could absolutely
be their undoing.
I'm just panicking right now.
Just seeing the faces of the judges,
there was just
panic in their eyes too.
At this point, we might not be
able to serve the dessert.
What do I need to do?
So, I'm checking the custard.
No, no, no, no, no.
Ah... it didn't set.
Oh, my god. My god.
The custard
is the main element of the dish.
If they can't fix
this custard in time, that's it.
Goodbye.
What do you mean it didn't set?
It means that I didn't boil it enough.
Just seeing
the faces of the judges,
it made us realise
how bad the situation was.
There was just
panic in the eyes too.
No stress, just solutions.
Yes, Chef. Let's go.
Yeah. You got this. OK.
I need to get my mind straight.
Stop panicking.
I need to breathe
and I need to stay focussed.
I'm trying to think right now and we have two options.
Option one,
I put this custard back on the fire
and hope that it's going to thicken again.
Option two, start a new batch.
But I keep checking the clock.
I am running out of time.
Both of the options are not ideal
because I don't know if the custard
will cool down in time.
This might have ruined us.
I just don't know what to do.
The wrong day for this to happen. It is.
And here's the thing, Simone and Viviana,
when something starts to go wrong,
the clock is their enemy.
Yeah. They just go into a hole.
$100,000 desserts or $100,000 mistake.
Ooh, ouch. Ouch.
I'm going to put it back on the fire now.
Look, I think the emotional thing with Simone and Viviana,
we have seen them bit derailed
when their emotions get the better of them.
That's good for us.
I'm going to look after this one. I'm going to thicken it.
OK, amore?
Alright. Yes.
Simo is my rock.
I'm freaking out, but his support
is what is getting me through it.
Will it cool down on time?
If we want to win this competition,
we need to really work
how to handle the pressure,
otherwise we are going to lose.
That's definitely not the start we wanted,
but we will manage.
After that meat dish we just had of Caz and Fergus's,
that blew me out of the water,
and Simone and Vivi have stuffed up their custard.
They could be in trouble. Yeah.
Yes.
OK, so, I'm going to now start on the butterscotch.
The butterscotch caramel sauce for the tamarind date cake,
this one's a little bit different.
I'm adding white soy sauce.
It's kind of like a salted caramel,
but we're using the soy as the sauce,
that makes this a competition worthy dish.
We know it's a tasty dessert,
but we've got to present it well today.
You know what I mean? True.
We know how Simone and Viv,
they're the kings and queens of their desserts.
We are here to prove that
we've had this in us all along.
I'll just start swivelling this one.
This is no fluke that we are here.
We've worked our arses off to be here,
and we're just as worthy of
taking this title out
as Simone and Viviana.
20 minutes left! Are you leaving the best to last?
Come on. Come on.
It is working.
Oh, it's thickening.
Yeah, it's thickening. OK.
(CHEERING)
The thickness
of the custard is good.
Now, I'm just going to put it on a tray.
Oh, shit.
And put it in the freezer
to make sure it's cooled down
in time.
OK, done.
Just 15 minutes to go.
(CHEERING)
These cakes have pulled,
but I haven't had a chance
to cut into them yet to see
if they are in fact cooked.
Oh, look at that.
That looks great, Mum.
Let's do one at a time, hey?
Come on, Fergie.
This is the grand final.
We need it to be perfect.
Want a bit?
Fergus, are you happy with the cake?
Yeah, beautiful. Well done.
$100,000 is
essentially weighing on this cake.
On a date cake.
This needs to be good, Mum.
This is the last course,
you can't leave 'em with a bad dessert.
13 minutes between them and $100,000.
Yeah, man. (LAUGHTER)
That's a lot.
Yeah, that's a lot a of money per minute.
It is, man.
Got to get onto this plating.
We've got a lot of plates to put out.
I'm going to come help plate.
Come on!
I would not want to be in their shoes right now.
Oh, god, no.
OK, we need to hurry up.
I am going to plate. (COUNTING IN ITALIAN)
We need to try to get
as much as we can ready
for when the custard
comes out of the freezer.
We're very tight with time.
Roasted nuts at the bottom will be our base for our Paris-brest.
These guys down here,
I don't know if their custard's going to set.
It's going to go down to the wire, eh?
Yeah.
I've never been this sweaty and stressed.
Look at all that sauce,
and we are giving them an individual one.
Come on. Come on, guys.
You can do it. Let's go!
Go, go, go, go!
Simo.
Um.
Oi, this custard is cold enough?
Yes.
Let's go!
Thank god that the thickness
of the custard is good.
We need the custard
to integrate
with our hazelnut praline for our hazelnut cream.
(TENSE MUSIC)
Vai, Viviana. Yes.
Brava, amore.
This is it.
This is the time to shine.
It has to be perfect.
Five minutes, keep it going!
Let's go!
That choux pastry looks perfect.
It's really hard to do.
There is no better plan. This is all we have.
This is what we're going to serve.
And, oh, my goodness,
I cannot wait to taste that cream inside.
What a journey.
Look at these guys. Awesome competitors.
It's good to see two teams battling this hard.
Little pate a choux? Yeah.
So, we're filling this with the cream
that is going to go on top.
Give it everything you've got, grand final! Come on!
(CHEERING)
What are you doing? What do you need?
We want to leave that sorbet very last
or it's just going to melt.
Looks like the winning dish.
I think we did an amazing journey
in this competition,
and I am so proud I got to share it with you, Simo.
Just one minute to go!
(CHEERING)
There's two missing.
Vai, Vi. Vai, Vi.
Enough sauce.
Oh, shit. Oh, sorry.
Ten, nine, eight, seven...
Icing sugar, icing sugar.
Just cleaning it up, Mum,
clean the front ones up for the judges.
..four, three, two, one!
Time's up.
Step away from your benches.
(CHEERING)
(SCREAMING)
Well done. You alright?
Yeah, yeah. Far out!
Yes!
That looks sick. Well done.
Wow.
That's our last cook for MKR.
We've pushed hard,
we've committed, we've improved.
We've done the absolute best today
that we could possibly do.
(CHEERS AND APPLAUSE)
I'm a bit shell shocked. They look good.
Done. They're done.
What else could we do? Wow.
You've come leaps and bounds like...
Proud of you. Jesus, well done.
I'm proud of you, too.
(CHEERING) (LAUGHS)
Teams, 100 plates of food,
four incredible courses, you should be so proud!
Take a break while we taste your food.
(CHEERS AND APPLAUSE)
Bring it in.
Well done. Well done.
I cannot believe
that this journey is over.
We made it!
If I have to be honest completely,
I wouldn't mind a fourth round
around the country.
Ah, shut up.
(CHEERING)
This is it.
Our two grand final teams
have done all they could do to impress us.
But now it all comes down to this last dish.
I know exactly how these guys are feeling.
This waiting while we taste is going to be agonising.
I like the way you're smiling.
(LAUGHTER)
Alright, let's try the first dish.
Caz and Fergus's
tamarind date cake with white soy caramel,
coconut and pandan sorbet.
I'm nervous.
Desserts are Simone and Viviana's strong suit.
We've made this dessert, and we think it's elevated
and interesting, but hopefully
that gives us that last bit over the line.
I'm going to sauce it.
Ooh.
Make it rain.
That's lovely.
Interesting, eh?
That's the best sorbet I had for ever.
I've actually got nothing to say, that's left me speechless.
OMG.
That'll be the first time in your life you left speechless.
The flavours all blend so well.
They've done a fabulous job, I think.
Oh, wow. Let's try the next dish.
So, Simone and Viviana's Paris-brest
with hazelnut praline cream.
I am relieved because I know
we could have not done more than that.
Thank you. We're very, very proud.
Well, there was a time where I didn't think
this was going to make the plate.
Indeed. Yeah.
I was so worried about that cream.
The balance in that was just absolutely spectacular.
I can't fault this dish either.
You were really looking for something to fault then
and you're like, "I just can't do it."
What a great dish. It's going to be really hard.
This is going to come down to the wire now.
You know, it's good when you're making noises
and you don't even know you're making noises as you eat.
I have no doubt that the right two teams
are in this kitchen today
because this food has been delicious.
There's been highs and lows on both teams,
and I think it's pretty evenly matched.
Well, that's what you want from a finale, isn't it?
Yes. Yeah.
Yeah, I think I've made my decision. Have you?
Yes, I have.
(DRAMATIC MUSIC)
(CHEERING AND APPLAUSE)
I am so proud in this moment.
I think we have done everything we could.
We have been
through so many emotions,
and we are about to find out
what's the end
of this crazy journey.
Look, I think tonight
it's going to be a close call, for sure.
Simone and Viviana have stepped up.
I think
it's been a tight grand final.
I think there's been
a lot of good cooking
and we know we served up four cracking courses.
It's going to be pretty brutal,
but that's the nature of this competition.
Far out, I really want this.
It's so close. Yeah.
Caz and Fergus, Simone and Viviana.
I want you to know that you have done a brilliant job.
You should all be so very proud of what you have achieved.
Caz and Fergus, from the moment you walked into the competition,
no matter how hard the challenge, you stepped up.
How are you guys feeling?
Immensely proud.
Fergus has just excelled,
like really gone from strength to strength
and it's in such a short time, so, I'm incredibly proud.
That's very sweet. Thank you. That's true.
At the end of the day, it would be a gamechanger for Fergus and I
if we were fortunate enough to win
to follow some of those food dreams that we share,
so, it would mean an incredible amount to both of us.
Simone and Viviana, final words to each other.
Honestly, Chef, I walked into this challenge
with a best friend and I come out with it with a brother,
so, I could not be happier, Chef.
I don't think we will be here if it was not for Viviana.
She's been supporting in every aspect of this journey.
If we win this, everything will be just happening in the right time,
so, it will give us a great support that we need for the newbie coming.
Bambino.
We got the bambino, bambina coming, so, that will help us.
Are you ready for two Simones?
Yes.
No way. The world's not ready.
(LAUGHTER)
As you know,
each of us will give your menu a score out of 10.
Caz and Fergus,
you started your four-course menu with Fergburg spring rolls,
with gochujang aioli.
Very on-trend, young man, the spring roll, you bite into it,
you get the cheeseburger and you're happy.
Brings a smile to your face.
Your entree brought a smile to my face.
I loved it.
Crispy, yummy, delicious.
Thank you.
What a fun dish.
The gochujang aioli, really delicious.
It gave a really, really good kick.
I loved the chilli oil on top of that as well.
For your seafood course, we had chargrilled lemongrass prawns
with Vietnamese chimichurri.
The prawns perfectly cooked, really tender, really flavourful.
That chimichurri was awesome.
It was a very generous entree.
You eat with your eyes, you love the two massive big prawns.
It was a clean and refined dish.
I would've got the grill a lot hotter
to really give a little bit of toasting flavour,
but I think the flavour combination
with those prawns were top-notch.
We then had Szechuan beef short rib
with shallot flatbread and cabbage.
Wow, those short ribs were absolutely amazing.
The beef was the absolute winner on that plate,
but the care and attention that you gave to that showed.
That sauce was so morish.
The cabbage salad added a little refreshment
from the richness of the beef
and there was a little bit of spice in there, which I liked.
And for your dessert, we had...
tamarind date cake with white soy caramel
and coconut pandan sorbet, that little Berlin wall of cake.
(LAUGHTER)
I didn't know whether to eat it. I jump over it.
Beautiful date flavour,
but then when you pour that sauce on,
it had that umami, salty, sweet.
Next level.
My one flaw on that dish
would just be the texture of that cake.
There's just a little bit of a clagginess about the cake.
That's the only thing, but it was a generous,
delicious dessert.
The pandan and coconut sorbet...
creamy, fresh, full of flavour,
and that sauce...
that sauce using the white soy was magical.
You guys have been able to twist recipes around
and adding some different flavours to things,
I would never think about.
Thank you, Manu. Thank you.
Super proud tonight.
Winning this competition is within reach.
Simone and Viviana are going to have to pull out
a real good critique
to get something over us here.
Honestly, after hearing these critiques...
Uh-oh.
..we might be in trouble.
Very nervous.
We are not too sure
if we've done enough.
This is it. I think it's been a tight grand final.
I think it's got to be close.
This is the last time that we're getting scored
and we are extremely nervous.
I've been trying to hold all of my emotion for all day.
Simone and Viviana.
Your first course was lobster and guanciale taco.
I love this dish.
Every mouthful was an adventure and perfectly cooked lobster.
Thank you.
It was soft. It was sweet.
It was well seasoned, delicious.
The addition of the avocado mousse, cucumber underneath with crispy,
salty guanciale.
You know what I'm saying?
You follow that with cappellacci fagioli e cozze.
Your pasta making skills are next level.
That was silky. It was beautiful.
Beautiful pasta.
Pasta, pasta is your thing, that was beautifully cooked.
Al dente, squid ink jumping off the plate.
Few mussels on top. Love your dish.
Thank you.
Viviana,
you spend like 1.5 hours just whisking the sauce.
Well, thank god for that because it was delicious.
Ah!
Then we had your lamb rump
with pecorino zabaione and asparagus.
You've done so many different techniques
throughout this four-course menu.
This dish is no exception.
The zabaione was beautifully made.
The lamb was perfect.
And that beautiful lamb fat on top was crisp.
That was the highlight to me 'cause I love that crispy lamb fat.
The addition of the foam of the zabaione with pecorino,
it was brilliant.
BOTH: Thank you.
The asparagus, a little bit more seasoning in there.
I think that was rushed.
And for desserts...
the Paris-brest.
I could have just eaten that all day long.
It was so light and so beautiful and such a lovely way to finish
a four-course meal.
The choux itself was top-notch.
You couldn't have done it better.
Love that beautiful crust over the top of it.
The cream was... Mama Mia.
Mama Mia.
That was my favourite dish of the four course.
Thank you. Thank you.
(EXHALES)
For both teams,
your menus showed us skill,
bravery, and flavour.
This has not been an easy decision.
It's time for your scores.
Simone and I came to Australia looking for opportunity.
We have been through
so much and now it all comes down
to this moment.
We have worked tirelessly to get here.
I mean, we've gone hard.
We've done everything we can.
I think we can be really proud.
Caz and Fergus, for your creative and vibrant menu,
I score you a nine.
Thank you, Colin.
Caz and Fergus delicious food with a wonderful menu flow.
For your menu, I score you an eight.
Thanks, Julie.
Caz and Fergus,
a menu packed of flavour.
I score you... an eight.
Thank you, Manu.
So, that means you have scored
a total of 25 out of 30.
Well done.
Thank you.
We have nothing except
for pride for ourselves.
25 out of 30, that's a big score.
I'm feeling pretty good.
Yeah? Yeah, I'm happy with that.
But it's going to be close, for sure.
Simone and Viviana...
quality food, stylish presentation.
Tonight, I score your menu...
a nine.
Thank you, Chef.
Simone and Viviana,
a joy to eat your food tonight.
I score your menu a nine.
Thank you.
Simone and Viviana, I score you...
a nine.
(CHEERING)
Simone and Viviana, that gives you
the total score of 27 out of 30.
You are the My Kitchen Rules Champions!
(CHEERS AND APPLAUSE)
(WHISTLING)
Yes!
Well done. Congratulations.
Well done.
Thank you.
I would not be here
without you,
like you taught me so much.
(CHEERING) Can't believe it.
(SOBS)
Caz and Fergus.
What you guys did,
you should be so proud of yourselves.
Thank you.
I'm incredibly proud of the both of us.
It was never going to be easy today.
It was going to be tough and it was,
but, you know, well done guys.
You were outstanding and...
Grazie, guys. Thank you. ..congratulations.
This has been an incredible journey.
Wouldn't have got here without you.
Same. No regrets.
No regrets.
Simone and Viviana, congratulations.
How are you guys feeling?
I'm so happy to have shared this one with Viviana,
with all our friends up here.
Amore, amore, we did this one for you,
especially for you and for the...
I'm so proud. I love you.
Cannot be more proud. I love you, amore.
I love you.
This experience
has completely changed our life.
Our life from now on
is going to be different.
Everyone,
let's hear it for the 2024 My Kitchen Rules Champions!
(CHEERS AND APPLAUSE)
Captioned by AI-Media ai-media.tv
This is not the last time
you're going to see us, for sure.
No way.
This is just the beginning
of the Italians.
You guys cannot get rid
of Viviana and Simone.
This is the beginning. No, no.